0:00:02 > 0:00:05It's the Professional MasterChef quarterfinal.
0:00:09 > 0:00:11These six talented chefs stood out in their heats.
0:00:15 > 0:00:18Tonight, they will face two more challenges
0:00:18 > 0:00:21to test them even further.
0:00:22 > 0:00:24Going into the next round, yeah.
0:00:24 > 0:00:25I'm pretty nervous.
0:00:25 > 0:00:27It's the not knowing again.
0:00:27 > 0:00:29Getting to the quarterfinals is always a great start
0:00:29 > 0:00:31and this just the start of me.
0:00:33 > 0:00:37Yeah, just want to get in and do it. I want to get in and cook.
0:00:37 > 0:00:40First they will have to face an invention test.
0:00:40 > 0:00:44That could sit in any three-star Michelin restaurant.
0:00:44 > 0:00:46Those that get through will then cook for the country's
0:00:46 > 0:00:49most discerning food critics.
0:00:49 > 0:00:50And it's just perfect.
0:00:51 > 0:00:55Only the best will earn a place in knockout week.
0:00:55 > 0:00:58Our chefs have really got to show us what they are made of.
0:00:58 > 0:01:00And it's going to start here today.
0:01:00 > 0:01:01This is the part of the competition
0:01:01 > 0:01:04where we need to see our chefs shine.
0:01:22 > 0:01:25Chefs, welcome to your quarterfinal.
0:01:28 > 0:01:30Please uncover your ingredients.
0:01:35 > 0:01:39Marcus and I have not seen one of you make a dessert.
0:01:43 > 0:01:47You have white chocolate, rum,
0:01:47 > 0:01:49some ginger and syrup,
0:01:49 > 0:01:53a whole fresh coconut, hazelnuts,
0:01:53 > 0:01:57two passion fruits, a banana,
0:01:57 > 0:02:00pineapple, nutmeg and mint.
0:02:01 > 0:02:04This, guys, is for a place in the next round.
0:02:05 > 0:02:07Four of you are going through.
0:02:07 > 0:02:09And two of you are going to be going home.
0:02:11 > 0:02:13Ten minutes to plan your dish.
0:02:13 > 0:02:15And 90 minutes to cook and serve.
0:02:16 > 0:02:17Off you go.
0:02:26 > 0:02:29You and I need to know who can cook pastry,
0:02:29 > 0:02:31who can create pastry, who can think on their feet.
0:02:33 > 0:02:35Pastry, you can't just wing it.
0:02:35 > 0:02:38You have to think about it, you've got to be precise
0:02:38 > 0:02:42and be spot on, because there's nowhere to hide.
0:02:42 > 0:02:43I've done about two days on pastry
0:02:43 > 0:02:45in the last four years.
0:02:45 > 0:02:47I know what I want to do, it's just...
0:02:47 > 0:02:49I'm going to struggle with the recipes.
0:02:49 > 0:02:52I need to dig deep and try and remember.
0:02:52 > 0:02:54It could have been a lot worse, yeah.
0:02:54 > 0:02:56So its... I'm OK.
0:02:56 > 0:02:58Just.
0:02:58 > 0:03:00I've got a plan.
0:03:00 > 0:03:01Hopefully, when it's plated,
0:03:01 > 0:03:03it's as good as it sounds in my head, but...
0:03:06 > 0:03:08Chefs, your ten minutes are up.
0:03:08 > 0:03:09Your time starts now.
0:03:15 > 0:03:17MIXER WHIRS
0:03:19 > 0:03:23Joe is our 22-year-old private chef in Edinburgh.
0:03:23 > 0:03:26Joe had some issues with the skills test, but, boy,
0:03:26 > 0:03:29did he come back fighting on the signature round.
0:03:29 > 0:03:32I thought, this chef has got something in him.
0:03:34 > 0:03:35Obviously, there's pressure every time
0:03:35 > 0:03:37you go into the kitchen and cook.
0:03:37 > 0:03:38You always want to put up the best dish
0:03:38 > 0:03:41and that's exactly what I'm going to be trying to do.
0:03:41 > 0:03:42Let's go for it.
0:03:43 > 0:03:45Joe, happy to be in the quarterfinal?
0:03:45 > 0:03:47- I certainly am, yeah. - Pastry, is it your strength?
0:03:47 > 0:03:51I'm not trained in it, but I've been sort of working in private kitchens.
0:03:51 > 0:03:52I have to do everything.
0:03:52 > 0:03:54So you're a self-taught pastry chef?
0:03:54 > 0:03:56Yeah. Yeah, I guess that's it.
0:03:56 > 0:03:57OK, tell us what you're cooking.
0:03:57 > 0:04:00A white chocolate sponge with caramelised pineapple,
0:04:00 > 0:04:03toasted hazelnuts, a passion fruit cream,
0:04:03 > 0:04:05mint creme anglaise and a pineapple jelly.
0:04:08 > 0:04:10Ignore her face.
0:04:10 > 0:04:14I'm sorry. Well, you just said you've not done much pastry before
0:04:14 > 0:04:16and then you just ramble off a whole lot of...
0:04:16 > 0:04:18- He's underplaying it. - Yeah.- He's keeping it low key.
0:04:21 > 0:04:23Joe is making us a caramelised pineapple
0:04:23 > 0:04:25with white chocolate sponge.
0:04:25 > 0:04:26The rest is pretty straightforward.
0:04:26 > 0:04:28There's some cream, anglaise,
0:04:28 > 0:04:31there's some roasting of the pineapple, with some hazelnut.
0:04:31 > 0:04:34White chocolate sponge should be light and airy.
0:04:34 > 0:04:36He has to be careful of the additional white chocolate.
0:04:36 > 0:04:39This will make that a bit more dense.
0:04:44 > 0:04:47Joey, our 27-year-old chef here in London.
0:04:47 > 0:04:49Wow. Her skills test, for me,
0:04:49 > 0:04:52was probably one of the best we've seen so far.
0:04:52 > 0:04:55I think this chef has got something about her
0:04:55 > 0:04:56and that's why she's here.
0:04:56 > 0:04:59I'm a planner by nature, so I do really like...
0:04:59 > 0:05:01I don't like the unknown. And I don't like surprises.
0:05:01 > 0:05:04All I'm going to do is try to keep calm, as best I can,
0:05:04 > 0:05:06and try and forget about the reality that someone
0:05:06 > 0:05:08is leaving at the end of the day.
0:05:09 > 0:05:11- Hi, Joey.- Hi.
0:05:11 > 0:05:13So pastry is within your comfort zone, you say?
0:05:13 > 0:05:16It is, yeah. The first restaurant I worked in,
0:05:16 > 0:05:18- I was put into pastry.- OK. - A French one-star.
0:05:18 > 0:05:20So I have a bit of experience, but it's been a long time
0:05:20 > 0:05:22since I dusted off those recipes and those skills.
0:05:22 > 0:05:25And I assume you are drawing that down right now.
0:05:25 > 0:05:26What are you making for us?
0:05:26 > 0:05:29A passion fruit curd tart and sweet shortcrust,
0:05:29 > 0:05:33with a white chocolate ice cream and pineapple and mint salsa.
0:05:33 > 0:05:34I like the sound of this.
0:05:37 > 0:05:39I love passion fruit tart.
0:05:39 > 0:05:42I suppose the skill here is getting the tart case beautifully lined
0:05:42 > 0:05:43and cooked perfectly well
0:05:43 > 0:05:46and, of course, the setting of the passion fruit.
0:05:46 > 0:05:49In great hands, if it's done as simply as it sounds,
0:05:49 > 0:05:51it could be stunning as it is.
0:05:51 > 0:05:54But I want to see something amazing from Joey here today.
0:05:55 > 0:05:57Chefs, you've had 30 minutes.
0:06:03 > 0:06:06Gavin, our 38-year-old head chef in Hampshire,
0:06:06 > 0:06:07has got the right approach,
0:06:07 > 0:06:10he's got the maturity that you're looking for from a head chef.
0:06:10 > 0:06:12The signature dish, there was so much potential
0:06:12 > 0:06:13and great techniques at hand.
0:06:13 > 0:06:16You can see the chef in Gavin.
0:06:16 > 0:06:17I've got many years of experience.
0:06:17 > 0:06:20To a degree, it could give me the edge over some of the younger guys,
0:06:20 > 0:06:23but...it's on the day, isn't it?
0:06:23 > 0:06:24Anything can go wrong.
0:06:26 > 0:06:29Gavin, quarterfinals. Relieved or surprised?
0:06:29 > 0:06:32- Er, a bit of both, really. - What are you making for us?
0:06:32 > 0:06:34I'm going to go with a light ginger panna cotta,
0:06:34 > 0:06:36a nice passion fruit curd. I've roasted off some hazelnuts
0:06:36 > 0:06:39with a bit of sugar. And now I'm going to finish it
0:06:39 > 0:06:43with some pineapple, slowly roasted with a little bit of rum.
0:06:43 > 0:06:44Does this faze you at all, the test?
0:06:44 > 0:06:46Erm, a little bit.
0:06:46 > 0:06:48- You know how this works in the MasterChef kitchen.- Yeah.
0:06:48 > 0:06:50You know you're going to get hit with pastry
0:06:50 > 0:06:52- somewhere down the line.- Course. - Have you prepared for that?
0:06:52 > 0:06:54Not at all.
0:06:54 > 0:06:56I have to cover pastry in my job at work.
0:06:56 > 0:06:58I do have a pastry chef I work with,
0:06:58 > 0:07:00so she tends to take the brunt of it.
0:07:00 > 0:07:04- Yeah.- Right.- She's a little bit more organised than I am.
0:07:06 > 0:07:09Gavin is making us a ginger panna cotta,
0:07:09 > 0:07:11which he is serving with a passion fruit curd.
0:07:11 > 0:07:12He's roasting some pineapples
0:07:12 > 0:07:16and he has some candied hazelnuts to go with it.
0:07:16 > 0:07:18Everything about this dish sounds right,
0:07:18 > 0:07:20apart from the panna cotta.
0:07:20 > 0:07:24On the basis that he's not 100% sure of the setting agent,
0:07:24 > 0:07:25the balance of the mix.
0:07:25 > 0:07:27Panna cotta is all about the wobble.
0:07:27 > 0:07:30The other flavour that concerns me a little bit is the ginger.
0:07:30 > 0:07:32Ginger, when it's not used correctly,
0:07:32 > 0:07:33it's hot, it's quite heated.
0:07:33 > 0:07:37It's going to have to be the right balance with this flavour.
0:07:41 > 0:07:45Dean, our 25-year-old junior sous-chef from Wiltshire.
0:07:45 > 0:07:48Kept himself very calm, together. Very focused, I think.
0:07:48 > 0:07:50When it came to the signature dish,
0:07:50 > 0:07:53good chef, great dish, good job.
0:07:53 > 0:07:56I got a bit of an Achilles on pastry,
0:07:56 > 0:07:59but hopefully I know enough just to get me through and by.
0:07:59 > 0:08:00There's so much I can do
0:08:00 > 0:08:03and I just want to show people what I'm made of.
0:08:03 > 0:08:06All right? How are you? You look a bit scared there.
0:08:06 > 0:08:08I'm just...pastry isn't my strongest point,
0:08:08 > 0:08:12so I'm just trying to make sure I deliver a nice, simple dish.
0:08:12 > 0:08:13OK. What are you doing for us?
0:08:13 > 0:08:15I'm just going to do a really light set custard,
0:08:15 > 0:08:17with a bit of chargrilled pineapple,
0:08:17 > 0:08:21pineapple and passion fruit salsa and just like a hazelnut crumb.
0:08:21 > 0:08:23- OK.- Hopefully.
0:08:23 > 0:08:25So, Dean, you look a little bit unsure.
0:08:25 > 0:08:28- I'm...- Just a bit of advice both Monica and I can give you -
0:08:28 > 0:08:30- put some confidence into it.- Yes.
0:08:30 > 0:08:32Cos if you don't have confidence,
0:08:32 > 0:08:34then the dish doesn't have confidence.
0:08:34 > 0:08:35- Yeah.- Give the dish some energy.
0:08:35 > 0:08:38- I will do.- Yeah?- I want to keep going. I've got a lot more to bring
0:08:38 > 0:08:40and more to give and I'm going to give it to you.
0:08:40 > 0:08:42- Good. That's more like it. - That's what we want to see.
0:08:44 > 0:08:45Dean is making us a set custard,
0:08:45 > 0:08:50serving it with a chargrilled pineapple and a hazelnut crumb.
0:08:50 > 0:08:51That's pretty much it.
0:08:52 > 0:08:56This has got to be outstanding and fork-free.
0:08:56 > 0:09:00There is nowhere to hide on this dessert.
0:09:00 > 0:09:02Chefs, you've got 35 minutes left.
0:09:02 > 0:09:0335.
0:09:07 > 0:09:09Alex, our 28-year-old senior chef de partie,
0:09:09 > 0:09:11is a bag of nerves.
0:09:11 > 0:09:13It's costing him here.
0:09:13 > 0:09:15In the signature round, his timing was a big issue.
0:09:15 > 0:09:18But, overall, what he put on the plate was really good
0:09:18 > 0:09:19and very well executed.
0:09:21 > 0:09:24Don't worry about me. You keep your head down.
0:09:24 > 0:09:27'I've just got to relax for the next round.'
0:09:27 > 0:09:30Erm, concentrate and just chill out, I think.
0:09:30 > 0:09:32Not too much, but...
0:09:34 > 0:09:37Alex, you look almost complete and finished.
0:09:37 > 0:09:38Yeah, no, I'm...
0:09:38 > 0:09:39I've finished it, but I might...
0:09:39 > 0:09:42I might go back and kind of improve it a little bit.
0:09:42 > 0:09:44Well, I'd hope so, cos you've still got half an hour, at least, left!
0:09:44 > 0:09:47Yeah, I might go back and try and salvage it a little bit.
0:09:47 > 0:09:50- What is the dessert?- I'm kind of doing a sort of trifle, I guess.
0:09:50 > 0:09:52I'm doing a passion fruit jelly on the bottom,
0:09:52 > 0:09:54a white chocolate creme pat, a ginger sponge
0:09:54 > 0:09:56and I'm going to do a pineapple salsa and some caramelised banana.
0:09:56 > 0:09:59My knowledge of pastry is really limited, so I'm, you know, just...
0:09:59 > 0:10:02- OK.- ..making it up as I'm going along a little bit.
0:10:02 > 0:10:03We would like to see some fight from you.
0:10:03 > 0:10:06- Yep, let me try and fix it. - So work them out. Work them out.
0:10:06 > 0:10:08- Come on!- Come on.- Let's go, Alex.
0:10:10 > 0:10:13Alex has got a passion fruit jelly in the bottom,
0:10:13 > 0:10:16a creme pat to go in between the layers
0:10:16 > 0:10:18and then, oddly, he's set that lovely sponge that he's made,
0:10:18 > 0:10:21the ginger sponge, on top.
0:10:22 > 0:10:23Oh, dear.
0:10:23 > 0:10:27I think this chef just needs to seriously step back from the bench
0:10:27 > 0:10:29just for a minute.
0:10:29 > 0:10:32Alex has got time on his hands, he could still save this.
0:10:38 > 0:10:41Josh is a 23-year-old chef de partie in Cheshire.
0:10:41 > 0:10:45He has started to really carve his way out of this competition.
0:10:45 > 0:10:48And, wow, what a wonderful lamb dish that was.
0:10:48 > 0:10:50This is the one chef that I think will have touched some pastry
0:10:50 > 0:10:52somewhere down the line.
0:10:52 > 0:10:54I'm nervous. I'm definitely nervous. I just don't want to mess up.
0:10:54 > 0:10:57But, as soon as I'm in there, you're just head down,
0:10:57 > 0:10:58crack on and it should be OK.
0:10:59 > 0:11:01- Josh.- Hi.
0:11:01 > 0:11:03So are you quite comfortable in pastry?
0:11:03 > 0:11:05Yeah, I like to think so. I'm on the pastry at work.
0:11:05 > 0:11:08I do pastry and starters. I've been there a year and a half.
0:11:08 > 0:11:10- So you've spent a year and a half on pastry?- Yeah.
0:11:10 > 0:11:13- That's what you've been doing? - And starters, doing both, but...
0:11:13 > 0:11:15You just don't know how high you set the bar.
0:11:15 > 0:11:16Oh-ho-ho!
0:11:16 > 0:11:18- I said I wasn't going to mention it, but...- No, no, no.
0:11:18 > 0:11:21It's a good thing it's come out, because it's always good to know.
0:11:21 > 0:11:22- Yeah.- So what are you cooking for us?
0:11:22 > 0:11:25- I'm basically doing bananas and custard.- OK.
0:11:25 > 0:11:27So it's poached banana, with creme pat,
0:11:27 > 0:11:30a crumble, banana biscuit and baked white chocolate.
0:11:30 > 0:11:32Why the water bath?
0:11:32 > 0:11:34- It just...- Is that to tenderise the banana?- Yes, yeah.
0:11:34 > 0:11:37- Tenderise it.- Tenderise the banana. - So it's not mush.
0:11:37 > 0:11:39- You look very calm, Josh.- Yes.
0:11:39 > 0:11:41Tell me you're really nervous inside
0:11:41 > 0:11:43- and you're dancing around in there. - OK.
0:11:43 > 0:11:45My heart's beating really fast.
0:11:46 > 0:11:49I've been in this country 15 years.
0:11:49 > 0:11:52My child loves custard and bananas.
0:11:52 > 0:11:55It's my horror. I've had to learn how to make it.
0:11:55 > 0:11:57But I want more from Josh.
0:11:57 > 0:12:00He's tenderising the banana by putting it into the sous vide bag.
0:12:00 > 0:12:04He's going to elevate it to a bigger flavour, which is a nice thing.
0:12:04 > 0:12:07I hope he can deliver this dish today.
0:12:07 > 0:12:09Chefs, you have only ten minutes left.
0:12:33 > 0:12:35Chefs, you got 60 seconds left.
0:12:35 > 0:12:3660 seconds.
0:12:48 > 0:12:50That's it. Time's up.
0:12:50 > 0:12:52CLINKING
0:12:52 > 0:12:53Step back.
0:12:57 > 0:12:58- That looks nice.- Got it out.
0:12:58 > 0:13:01It was literally like a pancake that had just...
0:13:01 > 0:13:03- HE LAUGHS - ..got air under it or something.
0:13:03 > 0:13:04How did you get on, Joey?
0:13:04 > 0:13:06Sorry, I changed my tart at the last second.
0:13:06 > 0:13:08- It looks so naked. - SHE LAUGHS
0:13:08 > 0:13:10How did you guys get on?
0:13:10 > 0:13:13- Disaster.- Really?- Yeah. - Did what I could.
0:13:15 > 0:13:17From the ten ingredients they were given,
0:13:17 > 0:13:23head chef Gavin has made a ginger panna cotta with passion fruit curd,
0:13:23 > 0:13:28crushed candied hazelnuts and slow-roasted pineapple,
0:13:28 > 0:13:31with a caramelised white chocolate and rum sauce.
0:13:33 > 0:13:37You can see the wobble on the panna cotta.
0:13:37 > 0:13:39- The proof's always going to be in the eating, though.- Yeah.
0:13:47 > 0:13:51There's some really great flavour combinations going on here.
0:13:51 > 0:13:53I like everything on this plate...
0:13:54 > 0:13:57..except the pana cotta.
0:13:57 > 0:13:59It's like you just sort of...
0:13:59 > 0:14:00couldn't afford the cream.
0:14:00 > 0:14:02I tried lightening it a little bit too much.
0:14:02 > 0:14:05You've lightened it, but you've lost that "wow".
0:14:05 > 0:14:07Gavin, it was never going to be easy
0:14:07 > 0:14:11when you're guessing the measurements of the panna cotta,
0:14:11 > 0:14:14But you're lucky, though, it's got a wobble.
0:14:14 > 0:14:16Cos, if it didn't wobble, he'd be wobbling.
0:14:16 > 0:14:17LAUGHTER
0:14:17 > 0:14:18MONICA LAUGHS
0:14:20 > 0:14:24Just that little bit more and I think it could have taken it
0:14:24 > 0:14:27to a whole new level, but just a touch under, really.
0:14:28 > 0:14:31Joey's dessert is a passion fruit curd
0:14:31 > 0:14:34and sweet shortcrust pastry tart,
0:14:34 > 0:14:36with white chocolate ice cream
0:14:36 > 0:14:38and a pineapple and mint salsa.
0:14:46 > 0:14:47Wow!
0:14:49 > 0:14:50Phwoar!
0:14:50 > 0:14:51That is good.
0:14:55 > 0:14:56Mm.
0:14:56 > 0:14:58That's my half!
0:14:58 > 0:15:01Joey, that is absolutely delicious.
0:15:01 > 0:15:02Fantastic.
0:15:02 > 0:15:05How you did that with no recipe, I've no idea.
0:15:05 > 0:15:07Thank you.
0:15:07 > 0:15:10- Joey, you know, when you... - That pastry just melts in the mouth.
0:15:10 > 0:15:11Ah, just so flaky.
0:15:11 > 0:15:13- Wow!- I'm just really happy.
0:15:13 > 0:15:15I'm a silly, happy chef at the moment
0:15:15 > 0:15:16- and that's because of you.- Mm.
0:15:16 > 0:15:18This is so simple.
0:15:18 > 0:15:21It takes such skill to make it this amazing, you know.
0:15:21 > 0:15:24That tart on its own with the ice cream, that's sold.
0:15:25 > 0:15:26Thank you.
0:15:26 > 0:15:29That could sit in any three-star Michelin restaurant.
0:15:29 > 0:15:31- No!- Yes.
0:15:31 > 0:15:33Oh! Wow!
0:15:33 > 0:15:34Wow! Woo!
0:15:34 > 0:15:36- Nailed it.- Yeah, well done. - You nailed it.
0:15:36 > 0:15:40- Cheers.- Told you it tasted amazing. - Thank you.- So good.
0:15:40 > 0:15:42- I've got to go next! - LAUGHTER
0:15:44 > 0:15:47I feel a bit in shock. It's...
0:15:47 > 0:15:49Wow, it's amazing. I mean...
0:15:49 > 0:15:51I don't know.
0:15:51 > 0:15:53I don't think it's sunk in.
0:15:53 > 0:15:54I don't think it ever will.
0:15:54 > 0:15:56It just seems too unreal, in a way.
0:15:58 > 0:16:0022-year-old private chef Joe
0:16:00 > 0:16:04has made a white chocolate and ginger sponge,
0:16:04 > 0:16:07with caramelised pineapple,
0:16:07 > 0:16:10pineapple jelly and passion fruit cream,
0:16:10 > 0:16:14dressed with toasted hazelnuts and a mint and lime creme anglaise.
0:16:18 > 0:16:21Your eye for presentation has always been spot on
0:16:21 > 0:16:23and then that doesn't let us down again here.
0:16:23 > 0:16:25Thank you.
0:16:29 > 0:16:30HE BREATHES DEEPLY
0:16:31 > 0:16:34They are flavours that do go together.
0:16:34 > 0:16:37The cake does have some white chocolate coming through it.
0:16:37 > 0:16:40I just find that it's gone a bit dense for my liking.
0:16:41 > 0:16:43I think this dish HAD potential.
0:16:45 > 0:16:48What I think has gone wrong here is the execution.
0:16:48 > 0:16:51If you'd have tasted that cake blindfolded,
0:16:51 > 0:16:53you would think you just got something dry in your mouth,
0:16:53 > 0:16:54with not a lot of flavour.
0:16:54 > 0:16:57In fact, for me, almost no flavour at all.
0:16:57 > 0:17:00The reason why I'm saying this is because I think you are capable
0:17:00 > 0:17:03- of taking this dish elsewhere.- Mm.
0:17:03 > 0:17:05Up, up, up.
0:17:05 > 0:17:07I sort of want to sort of shake you right now.
0:17:09 > 0:17:10Thank you.
0:17:14 > 0:17:17Hindsight is brilliant, but...
0:17:17 > 0:17:18Yeah, there's probably a lot of things
0:17:18 > 0:17:20I would have done differently.
0:17:20 > 0:17:22However, that's what I did, that's what I put up and...
0:17:26 > 0:17:2923-year-old chef Josh's dish is his interpretation
0:17:29 > 0:17:31of bananas and custard,
0:17:31 > 0:17:36with sous vide poached banana and crumbled banana biscuit,
0:17:36 > 0:17:39served with baked white chocolate,
0:17:39 > 0:17:41creme patissiere and banana tuiles.
0:17:44 > 0:17:45Josh?
0:17:45 > 0:17:49Why are there burnt tuiles on this dessert?
0:17:49 > 0:17:51It's just a bit dark around the edges.
0:18:01 > 0:18:05The main event of your dish is the peeled banana.
0:18:05 > 0:18:07Nothing's gelling together in my palate. Nothing.
0:18:07 > 0:18:08There's no marriage going on at all.
0:18:08 > 0:18:11It's just sort of individual little bitty things
0:18:11 > 0:18:13- that aren't quite done very well, unfortunately.- OK.
0:18:13 > 0:18:15OK.
0:18:15 > 0:18:18We've been in this for a while and a burnt tuile is a burnt tuile.
0:18:18 > 0:18:21- OK.- All right, chef?- Yeah. - There's just no getting around it.
0:18:21 > 0:18:23And if you know it's burnt, leave it off.
0:18:23 > 0:18:27The bananas, I love the fact that you had the rum and the syrup,
0:18:27 > 0:18:30but it was so clear, when that banana came out of the water bath,
0:18:30 > 0:18:33it hadn't really cooked through, OK?
0:18:40 > 0:18:42Yeah, not feeling too great.
0:18:42 > 0:18:44I feel I've let myself down a little bit.
0:18:44 > 0:18:47Erm, because I really liked that dessert
0:18:47 > 0:18:50and it just didn't play out as well as I hoped.
0:18:55 > 0:18:58Senior chef de partie Alex
0:18:58 > 0:19:01has made a tropical trifle
0:19:01 > 0:19:06with layers of passion fruit jelly, creme patissiere
0:19:06 > 0:19:08and a ginger sponge,
0:19:08 > 0:19:12topped with pineapple and mint salsa and caramelised banana.
0:19:16 > 0:19:20- That's the only way to look at a trifle, isn't it?- Yeah.- Yeah.
0:19:20 > 0:19:24Well, it looks much better than the first one you attempted, doesn't it?
0:19:24 > 0:19:25- Yeah.- Yeah.
0:19:31 > 0:19:34It's a lot better than I thought it was going to be.
0:19:34 > 0:19:36We can certainly taste the passion fruit.
0:19:36 > 0:19:39I can taste the sponge and the bananas on top.
0:19:39 > 0:19:42I feel like I just want to wash my mouth out right now,
0:19:42 > 0:19:45because I just... I'm just tingling with sugar.
0:19:45 > 0:19:49I think there are some great elements that you've made here.
0:19:49 > 0:19:51For a tropical trifle, it's nice,
0:19:51 > 0:19:53but it shouldn't feel as heavy.
0:19:55 > 0:19:57I'm not a pastry chef,
0:19:57 > 0:20:00so I was really winging it the whole way through, you know?
0:20:00 > 0:20:02Sort of not really measuring anything out, just chucking
0:20:02 > 0:20:05it together and hoping it would work and it did sort of work.
0:20:05 > 0:20:07But it just didn't have the wow factor.
0:20:10 > 0:20:15Finally, it's 25-year-old junior sous-chef Dean.
0:20:16 > 0:20:20He's made a light, set custard with caramel jelly,
0:20:20 > 0:20:25chargrilled pineapple, pineapple, passion fruit and mint salsa,
0:20:25 > 0:20:29garnished with shortbread biscuit and a hazelnut crumb.
0:20:39 > 0:20:42That set custard, it's rich, it's smooth, it's oozing,
0:20:42 > 0:20:45it's got custard written all over it. I like it a lot.
0:20:45 > 0:20:48It's really good. I think the pineapple adds freshness to it.
0:20:48 > 0:20:50It's not too sweet
0:20:50 > 0:20:53and the little shortbread adds a nice little texture to the plate.
0:20:53 > 0:20:55- Yeah, I like it.- Thank you.
0:20:55 > 0:20:59I think you need a big dose of confidence
0:20:59 > 0:21:02in the pastry section there, Dean, because in eating this plate,
0:21:02 > 0:21:05- there's some great skills at hand. - Thank you, Chef.
0:21:05 > 0:21:07If this is you without confidence,
0:21:07 > 0:21:11I can't wait for you to get your confidence back.
0:21:17 > 0:21:21It wasn't a complete disaster, but hopefully it's enough.
0:21:21 > 0:21:24I just don't want to go home. I've got so much more to give.
0:21:32 > 0:21:37Invention tests are tough, but put into a pastry invention test
0:21:37 > 0:21:39and we almost push our chefs to the breaking point.
0:21:39 > 0:21:44There is one chef that has just blown the competition apart.
0:21:44 > 0:21:50The dessert by Joey, it was just exquisite. It was amazing.
0:21:50 > 0:21:52- Joey goes through, for me. - Absolutely.
0:21:52 > 0:21:54Dean lacks confidence,
0:21:54 > 0:21:57but I don't think his dessert lacked confidence at all.
0:21:57 > 0:21:59Josh, for me,
0:21:59 > 0:22:03has had some issues and has thrown up red flags with his cooking.
0:22:03 > 0:22:06Josh is not going to make it through to the critics.
0:22:06 > 0:22:07He's not got enough experience.
0:22:07 > 0:22:09He's got a great career ahead of him,
0:22:09 > 0:22:12but I think he's run his race for us.
0:22:12 > 0:22:15That leaves us Joe, Alex and Gavin.
0:22:15 > 0:22:18I think Joe's a very talented chef
0:22:18 > 0:22:21and he has a great eye for detail on presenting his food.
0:22:21 > 0:22:23Today, I just didn't think
0:22:23 > 0:22:25he quite got some of the elements right on his cooking.
0:22:25 > 0:22:27I know I can do better than that,
0:22:27 > 0:22:29it just didn't really go all that well for me on the day.
0:22:29 > 0:22:31What can you do?
0:22:31 > 0:22:36Gavin is a one that puts pressure on himself because he's a head chef.
0:22:36 > 0:22:39If he can just relax, forget that he's a head chef
0:22:39 > 0:22:42and just come and enjoy the competition,
0:22:42 > 0:22:43I think we'll get the best out of him.
0:22:43 > 0:22:47I think I may edge it, I don't know.
0:22:47 > 0:22:50Alex had issues with his first trifle,
0:22:50 > 0:22:53but he went back fighting and started again.
0:22:53 > 0:22:55He put up a really nice-looking trifle
0:22:55 > 0:22:56and it's very hard for a trifle
0:22:56 > 0:22:58because, at the end of the day, it's a trifle.
0:22:58 > 0:23:00It goes in a glass - that is it.
0:23:00 > 0:23:04I don't know, I really don't know what made me think of trifle.
0:23:04 > 0:23:07I really should probably have learned some more dessert recipes!
0:23:07 > 0:23:12I think, deep down, you know who you'd like to go through
0:23:12 > 0:23:14and I know who I'd like to go through.
0:23:14 > 0:23:17It has to be the best of the three.
0:23:31 > 0:23:33Chefs, welcome back.
0:23:33 > 0:23:38Pastry can and always will be the Achilles heel of a lot of chefs
0:23:38 > 0:23:41and we need to find out which chefs stumble
0:23:41 > 0:23:43because we cannot take a chef through
0:23:43 > 0:23:45who doesn't understand some part of pastry.
0:23:50 > 0:23:53The first chef that is going to leave us is...
0:23:59 > 0:24:03- ..Josh. Thank you, Josh. - Thank you, Josh.
0:24:12 > 0:24:15The second chef that's going to leave us is...
0:24:21 > 0:24:24- ..Alex. Sorry, Alex.- Thank you. - Thank you, Alex.
0:24:37 > 0:24:41Yeah, I'm gutted. I don't know why I made a trifle!
0:24:41 > 0:24:44It just came to me, I thought the trifle would be a good idea.
0:24:47 > 0:24:49Yeah, it's horrible to leave at this stage,
0:24:49 > 0:24:51but it's not going to stop me.
0:24:51 > 0:24:54It's just going to push me, push me further.
0:25:02 > 0:25:04- Well done, guys!- High-five!
0:25:04 > 0:25:06Yeah!
0:25:26 > 0:25:33Today, you four get to cook for our critics...and us.
0:25:33 > 0:25:36Do not let this opportunity slip by.
0:25:36 > 0:25:39There's only three places in knockout week
0:25:39 > 0:25:41and one of you's going home at the end of today.
0:25:41 > 0:25:45You have one hour and 15 minutes. Off you go.
0:25:49 > 0:25:54Here it is - four chefs coming in today to cook for our critics.
0:25:54 > 0:25:56What an amazing opportunity for them!
0:25:56 > 0:26:01But, in saying that, we've seen many chefs crumble at this stage.
0:26:01 > 0:26:04This is where this competition gets very, very hot.
0:26:08 > 0:26:10Yeah, I know one or two of the critics
0:26:10 > 0:26:13have been in restaurants that I've cooked in.
0:26:13 > 0:26:17I know how they can be - a hard, select committee.
0:26:17 > 0:26:19Tough, tough call, really.
0:26:20 > 0:26:23- How are you, Gavin? - Very nervous today.- Nervous?
0:26:23 > 0:26:26- Yeah, a lot of pressure today. - What are you cooking for us, Gavin?
0:26:26 > 0:26:29Some John Dory, oysters cooked in a lovely beer batter,
0:26:29 > 0:26:31some white beans cooked in chicken stock,
0:26:31 > 0:26:33I'll do some pearls made out of a Chardonnay vinegar.
0:26:33 > 0:26:36Dessert, I'm going to do a caramelised white chocolate mousse,
0:26:36 > 0:26:38but I'm going to set it in a white chocolate dome.
0:26:38 > 0:26:40I'm going to serve it with some braised apricots
0:26:40 > 0:26:41cooked in some vanilla.
0:26:41 > 0:26:44I may have done a little bit too much today,
0:26:44 > 0:26:46but it's a competition, we've got to give it our all.
0:26:46 > 0:26:49Do you see yourself going further in this competition with these dishes?
0:26:49 > 0:26:53I'd love to say yes, but there's some good competition out there.
0:26:53 > 0:26:55I may have a bit more experience, I don't know,
0:26:55 > 0:26:57but everyone's on an even keel.
0:26:57 > 0:26:58It's going to be tough.
0:27:00 > 0:27:03There's quite a lot of things can go wrong with this main course.
0:27:03 > 0:27:04You don't want the kohlrabi crunchy,
0:27:04 > 0:27:06you don't want the beans overcooked
0:27:06 > 0:27:08and you certainly don't want that fish overcooked
0:27:08 > 0:27:10cos when it is, the critics are going to hate it.
0:27:10 > 0:27:11Beans are bland.
0:27:11 > 0:27:13They need something to really elevate them
0:27:13 > 0:27:16and I hope Gavin is going to do that.
0:27:16 > 0:27:17Gavin's dessert today,
0:27:17 > 0:27:20you've got to get the white chocolate beautifully caramelised.
0:27:20 > 0:27:23This is all about the control and cooking of the white chocolate.
0:27:23 > 0:27:27Done well, the caramelised white chocolate is sensational.
0:27:32 > 0:27:34Nah, nah, I don't want to go home today.
0:27:34 > 0:27:37I want to get in there, cook the food that I know I can do
0:27:37 > 0:27:39and cook it well.
0:27:39 > 0:27:42For the main course, I'm doing duck breast, cauliflower puree,
0:27:42 > 0:27:44mascarpone and goat's cheese pearl barley
0:27:44 > 0:27:46and salsify with a blackberry sauce and for dessert,
0:27:46 > 0:27:51I'm doing a salted chocolate ganache with ginger nut biscuit base,
0:27:51 > 0:27:53fresh mango, orange reduction.
0:27:53 > 0:27:55It should be quite fruity and flavourful.
0:27:57 > 0:28:00This is all off the top of my head. I love putting dishes together.
0:28:00 > 0:28:03Off the top of your head, but have you practised these dishes?
0:28:03 > 0:28:05I've spent a long time putting them together,
0:28:05 > 0:28:06I've thought about all the elements,
0:28:06 > 0:28:09how they work together and I'm confident that they work.
0:28:09 > 0:28:11And under the time restriction?
0:28:11 > 0:28:13It's going to be a push, but if you're not pushing yourself
0:28:13 > 0:28:16against the time, then you're not working hard enough.
0:28:16 > 0:28:19You're 22, the youngest in our kitchen today.
0:28:19 > 0:28:23- That doesn't worry you, does it?- Age is but a number.- That's what we say!
0:28:25 > 0:28:29Joe's serving a duck breast with a blackberry sauce.
0:28:29 > 0:28:31It's all about a balance here.
0:28:31 > 0:28:34We don't want too much of that sweetness through this dish.
0:28:34 > 0:28:38Joe's dessert - chocolate ganache, ginger nut and cardamom -
0:28:38 > 0:28:40wow, this dish sounds delicious!
0:28:42 > 0:28:46Joe is really pushing himself against the clock.
0:28:46 > 0:28:4730 minutes.
0:28:52 > 0:28:55The dessert caught me out a little, obviously my Achilles heel,
0:28:55 > 0:28:58and I've got to show I'm confident in my food and that I can deliver.
0:28:58 > 0:29:00I will prove to Monica and Marcus
0:29:00 > 0:29:02that I know what I'm doing and I will achieve it.
0:29:03 > 0:29:07- Dean, how are you feeling today? - Yeah, better, more confident today.
0:29:07 > 0:29:10- I hope so.- It's all your menu. The taste, the timings -
0:29:10 > 0:29:13you know what you've got to do. It should be plain sailing.
0:29:13 > 0:29:16Yeah, hopefully, as long as I get it all done.
0:29:16 > 0:29:17I've got quite a bit to do.
0:29:17 > 0:29:19Lamb, mint and peas, I'm going
0:29:19 > 0:29:22to do a little fricassee with Israeli couscous, peas and pancetta
0:29:22 > 0:29:26and then finish it with a little bit of morel mushrooms and a mint jelly.
0:29:26 > 0:29:28For dessert, I've got a white chocolate cheesecake,
0:29:28 > 0:29:32a burnt butter crumble, macerated strawberries and yuzu.
0:29:32 > 0:29:35- Right, so what's the ambition? - To go all the way.
0:29:35 > 0:29:37This means everything to me and I don't want to go home
0:29:37 > 0:29:39knowing that I haven't done my best.
0:29:39 > 0:29:42- Have you cooked for these critics before?- I have no idea.
0:29:42 > 0:29:43Have you cooked for any critics before?
0:29:43 > 0:29:46I've cooked for critics, but it's never been my food
0:29:46 > 0:29:48so it means a lot cos obviously I'm cooking my food
0:29:48 > 0:29:50and there's nothing to fall back on. It's me on a plate.
0:29:50 > 0:29:54- Well, now, stop talking and get on with the job.- Thanks, chef.
0:29:55 > 0:29:59Lamb, mint, peas - what could go wrong here?
0:29:59 > 0:30:01He's got a twist -
0:30:01 > 0:30:03- adding a mint jelly to it. - The mint is crucial in this recipe
0:30:03 > 0:30:08and that's what brings the freshness of summer spring to this plate.
0:30:08 > 0:30:11I love cheesecake. With the addition of white chocolate - ooh!
0:30:11 > 0:30:14He's using yuzu - very, very powerful.
0:30:14 > 0:30:16He's going to have to make sure
0:30:16 > 0:30:19he judges the balance to the white chocolate.
0:30:19 > 0:30:22Chefs, you've got 15 minutes left!
0:30:27 > 0:30:29Joey today is cooking us a crab salad.
0:30:29 > 0:30:32Inside the crab, she's going to have some apple and some chilli,
0:30:32 > 0:30:34perhaps a little bit of shallot.
0:30:34 > 0:30:36She's serving some crab and potato cake.
0:30:36 > 0:30:39The cake has got the brown meat through it
0:30:39 > 0:30:42so I love that Joey's using this in her dish.
0:30:42 > 0:30:43On the side, she's going to be
0:30:43 > 0:30:45serving it with a pea and mint soup, chilled.
0:30:45 > 0:30:48What's intriguing about this dish is it's a salad,
0:30:48 > 0:30:51which is quite a brave thing to come to the table with
0:30:51 > 0:30:53at this stage in the competition.
0:30:53 > 0:30:55Joey's dessert today is a yoghurt
0:30:55 > 0:30:57and coconut panna cotta with cherries
0:30:57 > 0:31:01that have been soaked in white rum, sable biscuit and a lime granita.
0:31:01 > 0:31:04Beautiful sounding dessert - fresh, light.
0:31:04 > 0:31:08What I do love about Joey's food is that her simplicity
0:31:08 > 0:31:11has a lot of skill behind it and I want to see this.
0:31:11 > 0:31:15- Right.- Joey, you look happy to be here.- I'm really happy.
0:31:15 > 0:31:19It's really fun, it's mad and stressful, but good!
0:31:19 > 0:31:22This type of food seems incredibly summery.
0:31:22 > 0:31:25It sounds like food that's always got a smile to it.
0:31:25 > 0:31:28You've always got a smile on your face, which is a nice thing.
0:31:28 > 0:31:30A nervous smile!
0:31:30 > 0:31:36Yeah, exactly, I love to cook really clean flavours, refreshing flavours.
0:31:36 > 0:31:39- Did you think you'd ever get this far?- No.
0:31:39 > 0:31:41So, anything from this point on is a bonus?
0:31:41 > 0:31:44- Yeah, it's a bonus, absolutely. - Do you think you can win it?
0:31:44 > 0:31:47I don't know. I'm just trying to freeze the granita,
0:31:47 > 0:31:49that's all I can think about.
0:31:49 > 0:31:52- Do you want to win it? - I do. Each round, you want it more.
0:31:52 > 0:31:55Initially, I thought it was ridiculous that I was even here
0:31:55 > 0:31:57and I'm like, "Oh, OK, I CAN keep up and I want to stay."
0:31:57 > 0:31:59That's the spirit!
0:32:05 > 0:32:09Chefs, you have only ten minutes left.
0:32:15 > 0:32:17The pressure's on today.
0:32:26 > 0:32:29To get through these judging sessions, I always miss breakfast,
0:32:29 > 0:32:33which means, at the point I sit down, I'm really, really hungry.
0:32:33 > 0:32:36So what I'm hoping is I'm going to meet a bunch of chefs
0:32:36 > 0:32:38who REALLY know what they're doing
0:32:38 > 0:32:40and want to make my hunger worthwhile.
0:32:43 > 0:32:47We are looking for people who can combine originality
0:32:47 > 0:32:51with a bit of flair with good technique.
0:32:51 > 0:32:54Eating here is very different from reviewing a restaurant.
0:32:54 > 0:32:57We can't give extra points for great service.
0:32:57 > 0:33:00We can't give extra points for a lovely atmosphere.
0:33:00 > 0:33:03It's all about the food - they cannot mess up.
0:33:03 > 0:33:05The food has to be great.
0:33:07 > 0:33:10Gavin, you've got five minutes before the plates are due.
0:33:10 > 0:33:12How are we looking?
0:33:12 > 0:33:15- Er, a little bit behind. - A little behind?
0:33:15 > 0:33:16Yeah, not where I wanted to be.
0:33:16 > 0:33:19The thing that strikes me looking at Gavin's menu
0:33:19 > 0:33:23across both courses is he's given himself a huge amount of work to do.
0:33:23 > 0:33:27Fillet of John Dory, white bean emulsion,
0:33:27 > 0:33:30oyster, Chardonnay pearls,
0:33:30 > 0:33:33oyster veloute and kohlrabi.
0:33:33 > 0:33:40I would feel more encouraged if there were fewer things.
0:33:40 > 0:33:42- Gavin, you've got three minutes left.- All right.
0:33:42 > 0:33:44GAVIN MUTTERS TO HIMSELF
0:33:44 > 0:33:48Don't lose it. Keep it together. How behind are we?
0:33:48 > 0:33:50- Erm, a couple of minutes, really.- OK.
0:33:52 > 0:33:55Gentle. Easy, tiger.
0:33:57 > 0:33:59Gavin, your time's up now, OK,
0:33:59 > 0:34:02so ideally we'd like to start plating up.
0:34:09 > 0:34:10What else have we got to go, Gavin?
0:34:10 > 0:34:15A little bit of the kohlrabi, oyster beignet then just jug the sauce up
0:34:15 > 0:34:16and I'm done.
0:34:23 > 0:34:26- I don't really need to do that. - Yeah?- Yeah, done.
0:34:43 > 0:34:44Thanks, Gavin.
0:34:44 > 0:34:46OK, so we've got fillets of John Dory,
0:34:46 > 0:34:49white beans cooked in a chicken emulsion,
0:34:49 > 0:34:51oysters cooked in lager batter, kohlrabi
0:34:51 > 0:34:52and some white wine vinegar pearls.
0:34:52 > 0:34:55- And the sauce?- The sauce, sorry, is a light oyster veloute.
0:34:55 > 0:34:57OK, thank you.
0:34:59 > 0:35:02This is quite pretty, but I am concerned about the
0:35:02 > 0:35:08spherified white wine vinegar pearls on the top. It's obvious, isn't it?
0:35:08 > 0:35:11- They look like frogspawn. - A very small frog.
0:35:19 > 0:35:22This is an almost, but not quite.
0:35:22 > 0:35:24The fish is just slightly overcooked,
0:35:24 > 0:35:26the beans are just slightly undercooked
0:35:26 > 0:35:29and there are outbursts of acidity, like people
0:35:29 > 0:35:31shouting in a church service when you're least expecting it.
0:35:31 > 0:35:34I can kind of see where he's going.
0:35:34 > 0:35:37There's two brilliant things about this, I think.
0:35:37 > 0:35:41I love that oyster beignet, it's like a dreamy fish and chips.
0:35:41 > 0:35:46But the really amazing thing is this oyster veloute. It's just perfect.
0:35:46 > 0:35:51I love the sauce. Nice piece of fish - job done.
0:35:53 > 0:35:57The sauce is really good, the fish is cooked well.
0:35:57 > 0:35:59I just think, given another ten minutes,
0:35:59 > 0:36:00this dish could have been at another level.
0:36:00 > 0:36:03It is a couple of minutes away from perfection.
0:36:06 > 0:36:08How was that, then?
0:36:08 > 0:36:09- Yeah, very nervous. - When you take a breath,
0:36:09 > 0:36:12you have now 15 minutes for your dessert.
0:36:12 > 0:36:14Gavin's dessert - caramelised white chocolate dome,
0:36:14 > 0:36:18apricots cooked with vanilla, apricot puree and roasted oats -
0:36:18 > 0:36:21that white chocolate dome slightly concerns me.
0:36:21 > 0:36:23How has he made the dome? What happens to the dome?
0:36:23 > 0:36:25Does he have enough time? Is he blowing up balloons back there?
0:36:25 > 0:36:27I am full of questions.
0:36:37 > 0:36:39You're a bit more calm, less rushed?
0:36:39 > 0:36:40I spent too much time on my dessert
0:36:40 > 0:36:42when I should have been doing my main course.
0:36:42 > 0:36:44I made a bit of a mess-up.
0:36:44 > 0:36:47You look like a chef at the moment that's in service
0:36:47 > 0:36:49rather than in a competition.
0:36:49 > 0:36:51- It feels like service. - It looks like it.
0:36:51 > 0:36:54- Are you done?- I think I'm going to try blowtorching one of them.
0:36:56 > 0:36:58- Not too much, that'll do.- Yeah.
0:37:10 > 0:37:12Excuse me.
0:37:13 > 0:37:16Thank you.
0:37:16 > 0:37:19So we've got caramelised white chocolate truffle, braised apricot,
0:37:19 > 0:37:24roasted oats and syrup just from the cooking liquor.
0:37:24 > 0:37:28Maybe a little too adventurous, but fingers crossed! Thank you.
0:37:38 > 0:37:40That was bizarre. It was so tough.
0:37:40 > 0:37:43In service, you've got a group of guys behind you assisting you.
0:37:43 > 0:37:46It's a team effort. Out here, it's solo,
0:37:46 > 0:37:49you're one-on-one and it's hard, really hard.
0:37:50 > 0:37:52It's a lovely looking thing, isn't it?
0:38:00 > 0:38:04Take the taste of salted caramel and turn it up to 11.
0:38:04 > 0:38:08It's absolutely full-on, isn't it, and I can't quite decide
0:38:08 > 0:38:12- whether it's too full-on. - No, it's delicious.
0:38:12 > 0:38:17The saltiness of the caramelised inside is just delicious.
0:38:17 > 0:38:21Sharp apricot on the outside, that's pretty delicious too.
0:38:21 > 0:38:24Erm, it's a very good pudding.
0:38:24 > 0:38:28Too often in this round, the dessert is the afterthought
0:38:28 > 0:38:31and he's put a lot of thought into this upfront.
0:38:31 > 0:38:35That's a skilful thing to do - white chocolate caramelised mousse
0:38:35 > 0:38:37and garnish it and make it look that good?
0:38:38 > 0:38:41I knew he'd come good!
0:38:42 > 0:38:44You've got four minutes left, Joe. Yes, Chef.
0:38:44 > 0:38:47Joe's main - seared duck breast, goat's cheese pearl barley,
0:38:47 > 0:38:51salsify, cauliflower puree, pak choi, blackberry jus -
0:38:51 > 0:38:54sounds like two different main courses
0:38:54 > 0:38:56trying to get out from underneath each other.
0:38:56 > 0:38:59I can't see how they're all going to go together.
0:38:59 > 0:39:01It's a long day in the office, isn't it? It really is.
0:39:01 > 0:39:04- Is everything ready to go, Joe?- Yes.
0:39:06 > 0:39:08Joe, you have two minutes left.
0:39:14 > 0:39:16How are you supposed to plate up when...?
0:39:16 > 0:39:19- Why are you shaking?- I don't know.
0:39:19 > 0:39:23- Come on, keep it together. - Why am I shaking? Come on, Joe!
0:39:25 > 0:39:29Joe, your time is now up. Yes, Chef. The critics are waiting.
0:39:31 > 0:39:36- That's everything ready to go now, Joe?- I think that's me, chef.- OK!
0:39:45 > 0:39:46Good afternoon.
0:39:49 > 0:39:53OK, so for main course, you have seared duck breast
0:39:53 > 0:39:58with cauliflower puree, mascarpone and goat's cheese pearl barley,
0:39:58 > 0:40:02pak choi, fondant salsify, a herb crumb and blackberry jus.
0:40:02 > 0:40:04- Thank you.- Thank you.
0:40:08 > 0:40:10SHARP INTAKE OF BREATH
0:40:10 > 0:40:13It looks like it's been put together for the eye,
0:40:13 > 0:40:16rather than saying, "Come on and eat me."
0:40:16 > 0:40:21- And I just don't know where this blackcurrant jus fits in.- No, don't.
0:40:21 > 0:40:25- Don't do it, OK.- I'm not going to cripple this dish by pouring it on.
0:40:29 > 0:40:34A high point - a little sort of creamy pearl barley sort of number.
0:40:34 > 0:40:38The duck is as tough as a duck could ever be.
0:40:38 > 0:40:40It's a puzzling plateful, really,
0:40:40 > 0:40:45because I love that pearl barley and I really enjoyed that crumb,
0:40:45 > 0:40:46but the duck doesn't have any flavour
0:40:46 > 0:40:48and nor does the goat's cheese, really.
0:40:48 > 0:40:51They're both very, very mild.
0:40:51 > 0:40:53None of it is really speaking to each other.
0:40:56 > 0:41:00The risotto-like pearl barley with the goat's cheese is lovely.
0:41:00 > 0:41:03However, my issue is the sauce, it's just so sharp.
0:41:03 > 0:41:06I actually really like the sauce - it's big and it's bold
0:41:06 > 0:41:10and it's fruity and I think that will always work with duck.
0:41:10 > 0:41:13You've got 15 minutes for your dessert. Yes, Chef.
0:41:13 > 0:41:15- Is that going to work?- Yes.
0:41:15 > 0:41:18Salted chocolate ganache with a ginger biscuit base, mango,
0:41:18 > 0:41:21creme fraiche, confit orange peel and orange reduction.
0:41:21 > 0:41:24I'm looking at it, thinking, "There's so much going on there!"
0:41:24 > 0:41:27But if it said "salted chocolate ganache with ginger and orange",
0:41:27 > 0:41:29that actually sounds rather enticing.
0:41:29 > 0:41:32- Joe, you've got a couple of minutes left.- Yep.
0:41:32 > 0:41:33- Are we on track?- We are, chef.
0:41:42 > 0:41:44Have you stopped shaking?
0:41:44 > 0:41:48- Not quite.- No, you haven't. - Not quite, I'm getting better.
0:41:52 > 0:41:55Joe, your time is up now. The critics are waiting. Yes, Chef.
0:41:55 > 0:41:58I'll just pick some more of these lovely wood sorrel leaves
0:41:58 > 0:41:59and shake like a madman.
0:42:03 > 0:42:05Joe, the critics are waiting.
0:42:08 > 0:42:11- OK, we've really got to go, Joe. - Yeah, I'm good.
0:42:11 > 0:42:14- Good?- Yeah.- Off you go.
0:42:24 > 0:42:25Hello again.
0:42:27 > 0:42:30So for dessert, you have salted chocolate ganache,
0:42:30 > 0:42:34sat on a ginger nut biscuit base with fresh mango, wood sorrel,
0:42:34 > 0:42:40lemon thyme, confit orange peel, orange reduction and creme fraiche.
0:42:40 > 0:42:41- Thank you.- Thanks.
0:42:43 > 0:42:47Well, you have to take your hat off to the chef
0:42:47 > 0:42:51because he has arranged 28 small spheres
0:42:51 > 0:42:54of something white in a circle.
0:42:54 > 0:42:59- Have you actually counted them?- I counted them. How many did you get?
0:42:59 > 0:43:01- 27.- 27, you see, you've been cheated.
0:43:05 > 0:43:11It's a huge, whacking, thick lump of indiscriminate chocolate.
0:43:11 > 0:43:13It's the classic chocolate orange flavour.
0:43:13 > 0:43:17The chocolate ganache is incredibly rich, as expected,
0:43:17 > 0:43:19and is exactly what we're looking for.
0:43:19 > 0:43:22What lets this down a little bit, for me, is you can hardly taste
0:43:22 > 0:43:27the ginger biscuit crunch cos it's smothered by that chunk of ganache.
0:43:35 > 0:43:37That was brutal.
0:43:37 > 0:43:40I mean, it was very nerve-wracking and it's hard not to shake
0:43:40 > 0:43:42when you're plating up, which makes a difference.
0:43:42 > 0:43:46That is a completely new experience and a very daunting one at that.
0:43:50 > 0:43:54Dean's lamb rump, peas, morels and mint jelly.
0:43:54 > 0:43:56It's not going to be as simple as it sounds.
0:43:56 > 0:43:59But it's going to be hard to mess up with that combination.
0:43:59 > 0:44:02Dean, you've got three and a half minutes left.
0:44:02 > 0:44:04Are we going to be all right?
0:44:04 > 0:44:07- It's going to be very close. - Very close. I like very close.
0:44:20 > 0:44:22Dean, you're almost there. You're a little bit over.
0:44:22 > 0:44:25Keep it going, keep control.
0:44:25 > 0:44:28Dean, you're now five minutes over. What is left to go on?
0:44:28 > 0:44:30I've got to just do the sauce, chef.
0:44:30 > 0:44:31OK.
0:44:33 > 0:44:36All right, ready to go? Yes, Chef. And apologise for the lateness.
0:44:43 > 0:44:47- I do apologise, I'm sorry for the delay.- Thanks, Dean.
0:44:47 > 0:44:49Thank you.
0:44:49 > 0:44:52Today, I've cooked for you a lamb rump with peas, mint,
0:44:52 > 0:44:54finished with morel mushrooms and Israeli couscous,
0:44:54 > 0:44:57burnt onions and mint jelly and the sauce is on the side.
0:44:57 > 0:44:59- I hope you enjoy.- Thank you.
0:45:05 > 0:45:09I admire the instinct to simplicity because this is peas, mint,
0:45:09 > 0:45:12morels, lamb and the mint jelly is terrific,
0:45:12 > 0:45:15but it doesn't have the lusciousness it could have had
0:45:15 > 0:45:18if it had been a little better seasoned.
0:45:18 > 0:45:23Just that last moment which would have made it an absolute humdinger.
0:45:23 > 0:45:24The lamb's quite nice,
0:45:24 > 0:45:29but, if ever there was a crying need of a roast potato, this is it.
0:45:29 > 0:45:32I think he's done well in coaxing big flavours
0:45:32 > 0:45:36out of the pea puree, the mint jelly. I think the lamb tastes good.
0:45:36 > 0:45:39I just miss crunch and texture.
0:45:39 > 0:45:41I think there's promise, but it's not a slam dunk.
0:45:44 > 0:45:46This is a really nice plate of food.
0:45:46 > 0:45:48It's just not got the finish factor
0:45:48 > 0:45:51that I was hoping for that Dean was going to deliver.
0:45:51 > 0:45:52It's still a good dish.
0:45:52 > 0:45:55There are some issues here with this plate, but, in saying that,
0:45:55 > 0:45:57I would eat it all.
0:46:01 > 0:46:05They didn't seem too angry, so hopefully it's not too bad.
0:46:05 > 0:46:0715 minutes for your dessert. Are you going to be on time?
0:46:07 > 0:46:09It's going to be close, but hopefully.
0:46:09 > 0:46:12'Dean's dessert - cheesecake, burnt butter,
0:46:12 > 0:46:15'macerated raspberries and yuzu gel.'
0:46:15 > 0:46:18There's sweet things, there's not sweet things.
0:46:18 > 0:46:20It's a very complicated thing.
0:46:20 > 0:46:23We have to just wait and see what Dean can do with all this.
0:46:23 > 0:46:25God bless all who sail in her.
0:46:39 > 0:46:41The critics are ready when you are.
0:46:43 > 0:46:45Are you a lot happier with this dessert, Dean?
0:46:45 > 0:46:47I am a lot more happy with this dessert.
0:46:47 > 0:46:49So it's just the cress on, then we're done. Yes, Chef.
0:46:49 > 0:46:51Off you go.
0:46:59 > 0:47:02- Thank you, thanks.- Thank you.
0:47:02 > 0:47:05I've given to you a white chocolate cheesecake,
0:47:05 > 0:47:09burnt butter crumb, roasted white chocolate, raspberries
0:47:09 > 0:47:11and a yuzu gel with a bit of pressed lemon.
0:47:11 > 0:47:14Thank you.
0:47:14 > 0:47:17It looks great. It's not a cheesecake.
0:47:17 > 0:47:20It's a deconstructed cheesecake.
0:47:20 > 0:47:22Hmm.
0:47:28 > 0:47:33It looks very nice and the elements are quite distinguished,
0:47:33 > 0:47:38but, hang on, shouldn't we just have a nice raspberry cheesecake?
0:47:38 > 0:47:41It's not unpleasant and there's a lot of thought into the various
0:47:41 > 0:47:45textures and flavours, but it's will-o'-the-wisp. It's barely there.
0:47:45 > 0:47:50Yes, that yuzu gel absolutely shimmers with flavour,
0:47:50 > 0:47:52doesn't it, but the rest of the plate,
0:47:52 > 0:47:53it feels like it really needs that.
0:47:53 > 0:47:56There's definitely something good there.
0:47:56 > 0:47:58That looks fantastic, absolutely beautiful.
0:48:00 > 0:48:03I think this dish is very, very, very good.
0:48:03 > 0:48:05That beautiful, creamy,
0:48:05 > 0:48:09light, white chocolate cheesecake is absolutely divine.
0:48:15 > 0:48:19That was probably the hardest thing I've ever done in my life.
0:48:19 > 0:48:20It's horrible.
0:48:23 > 0:48:25Just time got away, it just caught up to me.
0:48:25 > 0:48:30I think I've... I don't know, I just...
0:48:33 > 0:48:36I very much like the sound of Joey's main course.
0:48:36 > 0:48:38If she made a brilliant salad, great crab cake
0:48:38 > 0:48:41and a very nice pea and mint soup and found a way to bring them
0:48:41 > 0:48:43all together on the plate, I would be very, very happy.
0:48:43 > 0:48:46I'd ask her to be my friend.
0:48:47 > 0:48:49My watch has stopped!
0:48:49 > 0:48:53I forgot to check that the fryer was on, which is such a rookie error.
0:48:53 > 0:48:55The fryer is now on so my crab cakes will be imminent.
0:49:02 > 0:49:05- Simple.- Simple, hopefully delicious.- Mmm.
0:49:09 > 0:49:13- That's it.- Olive oil?- Yep.
0:49:14 > 0:49:18- OK, Joey, your time is up. - Yeah, done.- Happy?- Yeah.
0:49:33 > 0:49:37Today, I've made a white crab and green apple salad,
0:49:37 > 0:49:40a brown crab and chilli cake and a chilled pea and mint soup.
0:49:40 > 0:49:42- Thank you.- Thank you very much.
0:49:42 > 0:49:47It takes a lot, at the very end of a day's judging,
0:49:47 > 0:49:50- to deliver a course that I really, really want to eat.- Absolutely.
0:49:50 > 0:49:53- It looks pretty. - It looks really, really pretty.
0:49:58 > 0:49:59What Joey's delivered here
0:49:59 > 0:50:02is an absolute humdinger of a bistro dish.
0:50:02 > 0:50:05Mmm!
0:50:06 > 0:50:09- And it's just perfect. - It is a straight sets victory.
0:50:09 > 0:50:13I think the soup is worthy of having on its own somewhere.
0:50:13 > 0:50:15It's brilliant.
0:50:15 > 0:50:17But those little croquettes, the crab croquettes,
0:50:17 > 0:50:19are amazing, aren't they?
0:50:19 > 0:50:23Everything is wonderfully well done. Do you do doggie bags?
0:50:27 > 0:50:30The potato and crab cakes are so delicious,
0:50:30 > 0:50:32you'd have a bowl of them.
0:50:32 > 0:50:35The crab is beautiful, it's fresh, the apple brings a freshness to it.
0:50:35 > 0:50:37There's a little warmth, good seasoning
0:50:37 > 0:50:39and the beignets are delicious.
0:50:40 > 0:50:44- How are you?- Good. I've sort of forgotten all about pudding.
0:50:44 > 0:50:48- You thought you were finished?- Yeah!
0:50:48 > 0:50:50- No, Joey, you've still got dessert to go.- I know, I know.
0:50:50 > 0:50:53- You've got another 15 minutes. - That's good.
0:50:53 > 0:50:58Joey's dessert does raise the spectre of the panna cotta.
0:50:58 > 0:51:01Yoghurt and coconut panna cotta, rum-poached cherries,
0:51:01 > 0:51:04crumbled sable biscuit, lime granita -
0:51:04 > 0:51:08I would have hoped for more at this stage of this competition.
0:51:08 > 0:51:11If she's going to make one, it better be really, really good.
0:51:20 > 0:51:24- Three minutes left, Joey.- Yep. - You going to be all right for time?
0:51:24 > 0:51:26I think so, just.
0:51:42 > 0:51:44Sorry, it's going everywhere.
0:51:45 > 0:51:47- You're going to have to be quick now.- Yeah.
0:51:49 > 0:51:51Thank you very much.
0:52:03 > 0:52:08For pudding, I've made a yoghurt and coconut panna cotta
0:52:08 > 0:52:10with crumbled sable, lime granita
0:52:10 > 0:52:13and rum and vanilla poached cherries.
0:52:13 > 0:52:15- I hope you like it, thank you. - Thanks.
0:52:17 > 0:52:21It's funny someone can just put a few things on a plate,
0:52:21 > 0:52:23almost without any particular artifice,
0:52:23 > 0:52:26and they just look right, don't they?
0:52:31 > 0:52:36This is good cooking, thoughtfully done, not overdressed.
0:52:36 > 0:52:41This dish is as near to faultless as anything ever gets.
0:52:41 > 0:52:44I've finished mine so I need some of yours.
0:52:44 > 0:52:47I hope that this is not a flash in the pan,
0:52:47 > 0:52:50that this is how Joey cooks - put plain flavours together,
0:52:50 > 0:52:53show them off to their best because it's marvellous.
0:52:53 > 0:52:54Joey's a star.
0:52:58 > 0:53:01I love the crumble that she's made, together with the coconut
0:53:01 > 0:53:04and the lime. I think that it's a lovely match.
0:53:04 > 0:53:07It has a great flavour and this texture's nice and smooth
0:53:07 > 0:53:10and velvety, but I'm just looking for a little bit more
0:53:10 > 0:53:12of the big surprise, the big wow.
0:53:17 > 0:53:18Flipping heck!
0:53:21 > 0:53:23It was really tough.
0:53:23 > 0:53:26It was enjoyable, but 75 minutes is absolutely nothing.
0:53:28 > 0:53:30Even if I was cooking it for my family,
0:53:30 > 0:53:32I think I would have been running around
0:53:32 > 0:53:38bright red, probably swearing, so it was really tough, but, yeah.
0:53:46 > 0:53:49Wow! Our chefs here really stepped up to the mark.
0:53:49 > 0:53:52One of the things you and I really look for on this day
0:53:52 > 0:53:56is have we put through the right chefs from the last round?
0:53:56 > 0:53:59And today, we have got that right.
0:53:59 > 0:54:02Gavin found cooking for our critics very difficult today,
0:54:02 > 0:54:04but I thought he performed very well.
0:54:04 > 0:54:06His John Dory dish,
0:54:06 > 0:54:09the white chocolate caramel mousse was absolutely delicious.
0:54:09 > 0:54:11If I went home today, I'd be disappointed,
0:54:11 > 0:54:15of course I would, but I'm competing against some very good chefs.
0:54:15 > 0:54:19It's difficult, very difficult.
0:54:19 > 0:54:23Joe, without a doubt, is a good chef and the plate, for me, worked.
0:54:23 > 0:54:26It was just that sauce overrode everything else.
0:54:26 > 0:54:29Joe's ganache dish would have been a knockout dessert.
0:54:29 > 0:54:33It just didn't quite get there today, but he's still a good cook
0:54:33 > 0:54:36- and that's the dilemma we have with Joe.- Yeah.
0:54:36 > 0:54:38I want a place in the next round.
0:54:38 > 0:54:40I want to be there and cook for the judges again.
0:54:40 > 0:54:42I've got more to show, I've got more to prove
0:54:42 > 0:54:44and I want to keep going, as far as I can.
0:54:44 > 0:54:47Dean pulled himself together today, which was great.
0:54:47 > 0:54:48I liked the little jelly on the side,
0:54:48 > 0:54:50I thought that worked very well.
0:54:50 > 0:54:53The dish did lack seasoning, for me, it lacked depth of flavour.
0:54:53 > 0:54:56Dean's cheesecake looked stunning.
0:54:56 > 0:55:00I thought he really upped his game on the presentation of this dessert.
0:55:00 > 0:55:02It tasted great and it looked great.
0:55:02 > 0:55:06If I went home today, I'd be devastated. I'd be distraught.
0:55:06 > 0:55:08I don't think I'd...
0:55:08 > 0:55:10I'd feel very annoyed with myself
0:55:10 > 0:55:12cos I know I've got a lot more to give.
0:55:12 > 0:55:15I know I can do it, I just hope I get the chance.
0:55:15 > 0:55:19I thought Joey played it incredibly safe today.
0:55:19 > 0:55:21Joey's crab dish didn't hit me
0:55:21 > 0:55:23like it did with her dessert in the last round.
0:55:23 > 0:55:26It had the complete wow factor of perfection.
0:55:26 > 0:55:31Joey made us the coconut and yoghurt panna cotta, which I actually loved.
0:55:31 > 0:55:34Everything about this dish is sort of right.
0:55:34 > 0:55:38I have no idea if I've done enough. All I can say is I've done my best.
0:55:38 > 0:55:40I would love to take all four of these chefs through.
0:55:40 > 0:55:44But we need to take through the chefs that we know
0:55:44 > 0:55:47can cope in the next round, will be able to focus - it's knockout week.
0:55:47 > 0:55:49That's a lot of pressure.
0:55:49 > 0:55:52I think I know who can cope with what's coming round the corner.
0:55:52 > 0:55:54We know what we've got to do here.
0:56:07 > 0:56:08Hey, chefs.
0:56:08 > 0:56:12You had to make an effort today and you did more than that,
0:56:12 > 0:56:13above and beyond.
0:56:13 > 0:56:19Splitting one of you out of the pack has not been easy at all.
0:56:20 > 0:56:23But we can only take three of you through.
0:56:25 > 0:56:30The chef leaving the competition is...
0:56:37 > 0:56:38..Joe.
0:56:40 > 0:56:44- Thank you, chefs.- Well done, Joe. - Good luck, everyone.- Very close.
0:56:44 > 0:56:45Thank you.
0:56:50 > 0:56:54It's disappointing, but there's some bloody good chefs in there.
0:56:54 > 0:56:57I'm still a young chef, I've still got a lot to learn
0:56:57 > 0:57:00and I'm going to use those comments to move onwards and upwards.
0:57:07 > 0:57:12Congratulations, chefs. All three of you deserve to be here. Well done.
0:57:19 > 0:57:22I feel gobsmacked, I feel relieved still to be here.
0:57:22 > 0:57:25This is probably the greatest achievement so far of my career
0:57:25 > 0:57:28and I don't want to stop there, I just want to keep pushing on.
0:57:28 > 0:57:32The last few hours were pretty nerve-wracking.
0:57:32 > 0:57:34Hard work, probably the hardest I've had to deal with.
0:57:34 > 0:57:38To come through, yeah, pretty stoked, pretty happy with that.
0:57:38 > 0:57:40An excellent day, it's been wonderful.
0:57:40 > 0:57:43It's exciting and intense, but so much fun.
0:57:43 > 0:57:46I'm so excited by it and I want to stick around.
0:57:52 > 0:57:54Next time,
0:57:54 > 0:57:59another six professionals fight for a place in the quarterfinal.
0:57:59 > 0:58:02I think I might be falling in love with you.
0:58:06 > 0:58:07Simply outstanding.