0:00:02 > 0:00:04'It's Professional MasterChef knockout week.'
0:00:06 > 0:00:09'Last night, two more chefs were sent home
0:00:09 > 0:00:12'leaving the strongest 10.'
0:00:12 > 0:00:14Oh, my days.
0:00:15 > 0:00:18'Now, they'll be split into two groups...'
0:00:21 > 0:00:24'..cooking as a team for a VIP dinner...'
0:00:24 > 0:00:25Right, I'm going to plate up.
0:00:25 > 0:00:28You're plating it? I thought I had Arnaud plating?
0:00:29 > 0:00:34'..before returning to fight for their place in the competition.'
0:00:34 > 0:00:39Wow. What a punch of flavour you have brought to the table.
0:00:39 > 0:00:42I think I'm getting a lot better with the pressure.
0:00:42 > 0:00:46If I can keep calm and keep focused and I can cook to my best ability.
0:00:46 > 0:00:49The competition is ridiculous right now and I want to be able
0:00:49 > 0:00:51to set myself apart from everyone else.
0:00:51 > 0:00:55I totally didn't, in my wildest dreams, think that I would be on
0:00:55 > 0:00:58the verge of being in the semifinals of MasterChef: The Professionals.
0:00:58 > 0:01:03I want to see excitement in their cooking. They can't play it safe.
0:01:03 > 0:01:05This is when they have to really stand out
0:01:05 > 0:01:07from the crowd to be noticed.
0:01:35 > 0:01:39Chefs, welcome to the Royal Society Of Medicine.
0:01:39 > 0:01:42We've seen you cook as individuals all the way through
0:01:42 > 0:01:45the competition but today you're going to have to
0:01:45 > 0:01:47work together as a team.
0:01:47 > 0:01:50You are here to cook a three course fine dining dinner
0:01:50 > 0:01:52for the president and his five guests.
0:01:52 > 0:01:55We really want you to impress them today.
0:01:55 > 0:01:59It's going to have to be good. Off you go.
0:02:03 > 0:02:06Cooking for the president of the Medical Society...
0:02:06 > 0:02:09This guy saves thousands of lives potentially
0:02:09 > 0:02:13all around the planet so, you know, the pressure's on, isn't it?
0:02:13 > 0:02:16I'm really excited about working with these guys.
0:02:16 > 0:02:19The wealth of experience that we got between the five of us
0:02:19 > 0:02:21is going to be incredible and we're not on our own,
0:02:21 > 0:02:24we're in a team today, so, you know, we live and die by that.
0:02:27 > 0:02:32'The chefs only have 30 minutes to plan the three course menu.'
0:02:32 > 0:02:36- Mm, Interesting. - Dover sole, man. Nice.
0:02:36 > 0:02:38With bread?
0:02:38 > 0:02:42'The president of The Royal Society Of Medicine is a vegetarian
0:02:42 > 0:02:47'so all courses the chefs create must have a vegetarian option.'
0:02:48 > 0:02:51What for the starter, a gazpacho?
0:02:51 > 0:02:54- There's some, like, really clean, pickled veg.- Beautiful.
0:02:54 > 0:02:56The amount of ingredients here.
0:02:56 > 0:03:00I've got two ideas. I've got sole and I've got lamb.
0:03:00 > 0:03:03- Are you going lamb, now?- Well, two ideas. Just before we start.
0:03:03 > 0:03:05I think lamb is better, personally.
0:03:05 > 0:03:09For the vegetarian, I'm thinking a miso mash... Asparagus.
0:03:09 > 0:03:11But I'm also thinking pear.
0:03:12 > 0:03:16How about we make our college cauliflower ice cream as amuse-bouche?
0:03:16 > 0:03:19- So cauli-bouche, yeah? - Yeah.- Yeah.- Great idea.
0:03:20 > 0:03:25'As well as the three the team has decided to push themselves
0:03:25 > 0:03:28'and add another two dishes to their menu.'
0:03:28 > 0:03:32Guys, we've asked you to do three courses.
0:03:32 > 0:03:36Why have you introduced a pre-starter and a pre-dessert?
0:03:36 > 0:03:39We want to exceed your expectations and that's why we've decided to
0:03:39 > 0:03:43- go down the route of five courses. - Who's the head chef?
0:03:43 > 0:03:46That's... I mean, that's not really something we've discussed.
0:03:46 > 0:03:48It's been very much a team effort.
0:03:48 > 0:03:52You have two hours before your first course is due.
0:03:52 > 0:03:55- I suggest you get moving, good luck. - Right, come on. Let's have it.
0:03:58 > 0:04:00- Talk, talk, talk, talk. - Communication is the key here.
0:04:00 > 0:04:02They've got a lot of work, haven't they?
0:04:02 > 0:04:04They've got a lot of work to do.
0:04:04 > 0:04:06Two extra dishes plus the vegetarian
0:04:06 > 0:04:08on top of the original three courses...
0:04:08 > 0:04:12Every 20 minutes, there's got to be a course going out of this kitchen.
0:04:12 > 0:04:15- I'll be pretty impressed if they can pull that off.- Yeah.
0:04:15 > 0:04:16Has anyone got a timer on?
0:04:16 > 0:04:19And then we can see where we're at in an hour.
0:04:19 > 0:04:21- Matt?- Oh, OK.
0:04:24 > 0:04:28'Rich is taking charge of the first extra course.
0:04:28 > 0:04:31'A cauliflower ice cream pre-starter.'
0:04:32 > 0:04:35'The cauliflower is on to cook and he's made
0:04:35 > 0:04:37'a start on the ice cream base.'
0:04:37 > 0:04:41There's a puree going through the ice cream, I don't want it over set.
0:04:41 > 0:04:43And just learn to give it a pass so it's nice and smooth
0:04:43 > 0:04:46and then I'm going to get it frozen in the ice cream machine.
0:04:46 > 0:04:49Rich, what goes with ice cream, then?
0:04:49 > 0:04:51It's literally a cauliflower base and then
0:04:51 > 0:04:53I'm going to spice with a bit of nutmeg.
0:04:53 > 0:04:55The ice cream's going to sit on cauliflower?
0:04:55 > 0:04:57It's going to sit on cauliflower couscous.
0:04:57 > 0:04:59- It's all about the cauliflower. - It's all about cauliflower.
0:04:59 > 0:05:03What did everyone think when you came up with an ice cream to start this menu off with?
0:05:03 > 0:05:06- The actually all went yeah, that sounds a great idea.- Rubbish!
0:05:06 > 0:05:08- They did! I promise you, I promise you.- Get out of the way.
0:05:08 > 0:05:11They may have said it but I'm sure that's not that they were thinking.
0:05:11 > 0:05:13OK, well, they should have said something because it's too late now!
0:05:13 > 0:05:15LAUGHTER
0:05:17 > 0:05:19The pre-starter is intriguing.
0:05:19 > 0:05:22It's different because the mind says ice cream is sweet,
0:05:22 > 0:05:25this ice cream is going to have a savoury feeling all about it
0:05:25 > 0:05:27so already they're playing on
0:05:27 > 0:05:30the minds of our guests, right from the word get go.
0:05:30 > 0:05:32It's a palate cleanser all about a cauliflower so
0:05:32 > 0:05:35if there's a lot of that you'll have that taste of cauliflower
0:05:35 > 0:05:37before you've started the main course.
0:05:37 > 0:05:42'Matt is also racing through the prep for his starter of gazpacho
0:05:42 > 0:05:43'with pickled vegetables.'
0:05:43 > 0:05:46I don't know how I feel about putting chilli into this.
0:05:46 > 0:05:49- Yeah, definitely, man. - Like, one, split.- Just one, yes.
0:05:49 > 0:05:53'Usually, gazpacho is marinated overnight to maximise its flavour
0:05:53 > 0:05:57'but Matt only has a couple of hours to perfect his.'
0:05:57 > 0:06:00I'm just going to make a quick little veg stock now just
0:06:00 > 0:06:02so we get as much labour as we can into the gazpacho and then
0:06:02 > 0:06:06I want to make a really, light, sort of roasted pepper and tomato base.
0:06:06 > 0:06:09It's quite delicate but it's going to pack a lot of flavour.
0:06:09 > 0:06:11I do you like the sound of what Matt's doing.
0:06:11 > 0:06:14He's sweating off the onions and he's sweating off the garlic
0:06:14 > 0:06:18to get the maximum flavour in the short period of time that he's got
0:06:18 > 0:06:21to marinate the soup. My main concern is a cold starter
0:06:21 > 0:06:24straight after a cold ice cream of cauliflower...
0:06:24 > 0:06:26That would be my only reservation.
0:06:28 > 0:06:32'On the other side of the kitchen, Wayne and Arnaud are butchering
0:06:32 > 0:06:35'the meat for their main course of lamb cooked three ways.'
0:06:35 > 0:06:38We've got the belly and we've got the sweetbreads to go on this
0:06:38 > 0:06:41so I'm only thinking, like, literally, one cutlet each.
0:06:41 > 0:06:44- So, we'll take it up to here.- Yeah.
0:06:44 > 0:06:47The most important thing about lamb three ways is making sure
0:06:47 > 0:06:50that you can taste all three elements - the braised lamb
0:06:50 > 0:06:52has got to be beautiful and tender,
0:06:52 > 0:06:55the sweetbreads, you can't afford for them to be overcooked because
0:06:55 > 0:07:00they'll be like rubber. If they're undercooked, they'll be all slimy.
0:07:02 > 0:07:05And then of course the loin has got to be served pink
0:07:05 > 0:07:08but the most important thing with lamb is a good sauce.
0:07:10 > 0:07:13'With the lamb breast on to braise, Wayne can make
0:07:13 > 0:07:16'a start on the extensive prep for the garnish.'
0:07:16 > 0:07:18So, tell me, what are we doing?
0:07:18 > 0:07:22Currently, I'm preparing artichokes for our barigoule.
0:07:22 > 0:07:25We've got Jerusalem artichoke puree,
0:07:25 > 0:07:29roasted cep and girolle mushrooms, braised baby gem and peas.
0:07:29 > 0:07:33- Baby gem and peas with a barigoule?- Yes.- OK.
0:07:33 > 0:07:37Barigoule normally has a little sauce to go with it but
0:07:37 > 0:07:39he hasn't really thought about that yet, whether the barigoule
0:07:39 > 0:07:42is just going to be pretty little artichokes on top of a puree,
0:07:42 > 0:07:45or is it going to be completely separate?
0:07:45 > 0:07:48He needs to start thinking how this plate of food is going to look.
0:07:49 > 0:07:54'As well as the pre-starter, Rich has also taken on the challenge
0:07:54 > 0:07:57'of creating the vegetarian main course for the host.
0:07:57 > 0:08:01'Its ingredients are pairs and asparagus
0:08:01 > 0:08:05'with a miso mash and a ginger emulsion.'
0:08:07 > 0:08:10Rich, a fabulous complement to an asparagus dish
0:08:10 > 0:08:12is always a poached egg.
0:08:12 > 0:08:15- What stopped you from doing that? - Because it's normal.
0:08:15 > 0:08:19My mum's a vegetarian, she hates asparagus with poached egg.
0:08:19 > 0:08:20This guy, I predict,
0:08:20 > 0:08:23has been everywhere and probably seen everything by now
0:08:23 > 0:08:26and doesn't want that sort of run-of-the-mill vegetarian food.
0:08:26 > 0:08:29I certainly wouldn't, so I wanted to do something a little bit different.
0:08:32 > 0:08:36'Arnaud is not only working on the main course, he's also in charge
0:08:36 > 0:08:38'of the second extra course.'
0:08:38 > 0:08:42A pre-dessert of creme brulee with the gooseberry compote.
0:08:42 > 0:08:44So, I think, there's got to be a bit of texture.
0:08:44 > 0:08:48I want a bit of biscuit or some kind of crumb to go with this pre-desert.
0:08:51 > 0:08:54'The final course is a Caribbean baked Alaska.'
0:08:57 > 0:09:00I am thrilled to be on a dessert today, yes, I've never been so happy
0:09:00 > 0:09:04to see some flour and sums sugar in my life so, yes, I'm chuffed.
0:09:05 > 0:09:10'Zoe has come up with a cake recipe using chocolate and cardamom
0:09:10 > 0:09:12'that will form the base of the dessert.'
0:09:14 > 0:09:16Zoe, what are you making?
0:09:16 > 0:09:20I've got my mango puree on the go and then I'm shortly going
0:09:20 > 0:09:23to get on my coconut ice cream and then just some different little
0:09:23 > 0:09:26bits of garnish so we've got the pistachio paste and some
0:09:26 > 0:09:29white chocolate which I'm going to decorate with lime zest
0:09:29 > 0:09:32- and some black sesame seeds. - Sounds like a lot of work.
0:09:32 > 0:09:34- Yes.- Are you going to have some help on this?
0:09:34 > 0:09:37Yes, I think we've got Arnaud first so I'm going to flip in between
0:09:37 > 0:09:39that whilst I'm doing this.
0:09:39 > 0:09:43Right, Arnaud? Arnaud! You need to push it, Zoe needs you on here soon.
0:09:43 > 0:09:44I'll be there, yes.
0:09:44 > 0:09:47Don't be afraid to tell the lads what to do in here, yeah?
0:09:47 > 0:09:50Absolutely not, you know, girls have to be 10 times tougher
0:09:50 > 0:09:52- in a kitchen than a man does so... - Yeah, you know it.
0:09:55 > 0:10:00'The Royal Society Of Medicine was founded in 1805.'
0:10:03 > 0:10:07'It has had a distinguished members including honorary
0:10:07 > 0:10:15'fellows Charles Darwin, Louis Pasteur and Sigmund Freud.'
0:10:20 > 0:10:23'Today, the society is at the forefront of life-changing
0:10:23 > 0:10:27'and life-saving discoveries in the medical world.'
0:10:29 > 0:10:32We put on a number of events each year,
0:10:32 > 0:10:35many of which are catered and we certainly eat well.
0:10:35 > 0:10:38The cooks are under a lot of pressure because they want
0:10:38 > 0:10:41to do well and they know that we expect a fantastic meal.
0:10:41 > 0:10:44So, we'll wait with anticipation.
0:10:47 > 0:10:50So we've got an hour until the first course goes out.
0:10:50 > 0:10:52- Are you all on track, Rich? - Yeah, I'm...- You're cool?
0:10:52 > 0:10:55Yeah, I'm just going to get this softened
0:10:55 > 0:10:58then I'm ready to blitz and pickle that so in about half an hour
0:10:58 > 0:11:00- a spare pair of hands. - I'm doing pre-desert.
0:11:00 > 0:11:03If you want a hand plating up, I just need to get my sponge on,
0:11:03 > 0:11:06that's really the main thing now so that's all right.
0:11:06 > 0:11:08Chefs, you've got 50 minutes for your first course to go out.
0:11:08 > 0:11:10ALL: Yes, Chef!
0:11:12 > 0:11:16'On the meat main, the lamb breast has finished braising
0:11:16 > 0:11:19'and Arnaud is working on the sauce.'
0:11:19 > 0:11:22Because my sauce is a bit weak but once we put
0:11:22 > 0:11:23a bit of butter in there...
0:11:23 > 0:11:26Yeah, I know, I really want this to be a "Mmph!" sauce.
0:11:26 > 0:11:30- It will. That will. - Do you need all this liquid?
0:11:30 > 0:11:32- No.- No? OK.
0:11:32 > 0:11:35So, think like a chef, to get maximum flavour in that sauce, OK?
0:11:35 > 0:11:36Yes.
0:11:38 > 0:11:41'There's now less than an hour until service.
0:11:41 > 0:11:44'First up will be Rich.'
0:11:44 > 0:11:47That ice cream is in, it's working, it's about 10 minutes off,
0:11:47 > 0:11:50put in the blast freezer, I'll get some rochers done and then they
0:11:50 > 0:11:53can sit in the freezer ready to go. Cauliflower couscous is done,
0:11:53 > 0:11:57the charred cauliflower to garnish with is done, job done, boxed off.
0:11:59 > 0:12:02'Meanwhile, Matt is still refining the flavours
0:12:02 > 0:12:05'of his gazpacho starter.'
0:12:05 > 0:12:07- Is too intense?- No, no, not at all.
0:12:07 > 0:12:09It's lovely.
0:12:09 > 0:12:10Oh!
0:12:12 > 0:12:14There's not a lot of liquid in there, is there?
0:12:14 > 0:12:17- Is this just a marinade?- Yeah, but I've got a veg stock to bring
0:12:17 > 0:12:18into it to get more from it.
0:12:18 > 0:12:22- Is the veg stock chilling down?- No, it's not.
0:12:24 > 0:12:27Honestly, time just goes just so fast,
0:12:27 > 0:12:31just so fast and you just forget.
0:12:31 > 0:12:36'Rich is juggling the pre-starter and cooking the vegetarian main.'
0:12:36 > 0:12:39OK, I've got the miso mash, I've got the pear,
0:12:39 > 0:12:41I've got the blanch variations of asparagus,
0:12:41 > 0:12:43- I got a little pickle there, and I've got the ginger butter.- Yeah.
0:12:43 > 0:12:47We're doing it. I don't not how we're doing it, but we're doing it.
0:12:48 > 0:12:51Oh, no! Sponge!
0:12:51 > 0:12:56'In the pastry section, Zoe has made the chocolate sponge
0:12:56 > 0:13:00'but still has three main elements to make for the baked Alaska.'
0:13:00 > 0:13:03Tempering some chocolate now, these are going to be little shards that
0:13:03 > 0:13:07are going to come around the dish, sponge is done, it's cooling down.
0:13:07 > 0:13:10Arnaud is helping me out now, he's on the meringue.
0:13:11 > 0:13:13My ice cream mixer is now on the go,
0:13:13 > 0:13:15I just need to get that chilled down and get
0:13:15 > 0:13:20that churning as quick as possible. That's my only main worry right now.
0:13:20 > 0:13:25'Arnaud is also making great progress with the pre-dessert.'
0:13:26 > 0:13:29- What's in the bottom? - Creme brulee.- And what's this.
0:13:29 > 0:13:32- A chilled berry compote. - So that's cooked?
0:13:32 > 0:13:35- It just hasn't been set, it's cooked.- In the oven?
0:13:35 > 0:13:37And then we've got the apple gel for on top of it.
0:13:37 > 0:13:41If we have time, we'll make a little nougat or something for texture.
0:13:41 > 0:13:43- We'll see how we get on with the rest.- Cool.
0:13:45 > 0:13:50You have just 30 minutes before your first course is due to be served.
0:13:50 > 0:13:54- It went in cold.- It went in cold but it's not churned yet.
0:13:54 > 0:13:56But it's not churned yet, no.
0:13:56 > 0:13:59'Time is ticking away and the cauliflower ice cream
0:13:59 > 0:14:02'for the pre-starter is still not set.'
0:14:02 > 0:14:04It's been in for a long time now.
0:14:04 > 0:14:07- OK, you're going to have to get that...- Big-time.
0:14:07 > 0:14:10This is your first course, this is the course you didn't need to do.
0:14:10 > 0:14:12I'm just paranoid about it not setting,
0:14:12 > 0:14:14it looks too loose. It's been in for a while now as well.
0:14:14 > 0:14:17- Is it the mix, though? - It could be the mix, it could be.
0:14:19 > 0:14:24- Arnaud, are you pretty much on it, are you?- Yeah, I am on it, yeah.
0:14:24 > 0:14:27Marcus and I would have been impressed with three perfect
0:14:27 > 0:14:32courses, five is the added pressure that might just send our
0:14:32 > 0:14:35chefs down a spiral that we don't want to see them go on.
0:14:43 > 0:14:48Chefs, listen up, I'd like you to know that your guests have arrived.
0:14:51 > 0:14:54Have you done your ward runs and stuff today?
0:14:54 > 0:14:55I did my rounds, yes.
0:14:55 > 0:14:57What are we hoping for today, do you think?
0:14:57 > 0:15:00- I am hoping for great innovation.- Hmm, OK.
0:15:00 > 0:15:03- Something I've not had before. - Yes.- Me, too.
0:15:03 > 0:15:05And plenty of it!
0:15:11 > 0:15:16With service imminent, the first course is still up in the air.
0:15:16 > 0:15:20You have 20 minutes before this ice cream is due to be served.
0:15:20 > 0:15:22You need to make a decision as a team -
0:15:22 > 0:15:24are you going to chance it and just leave it in here
0:15:24 > 0:15:26and see what happens in 20 minutes?
0:15:26 > 0:15:29- Worst case scenario - have we got a canister...- A gas gun.
0:15:29 > 0:15:30A gas gun that we can pop it in?
0:15:30 > 0:15:32And then pop it in the blast freezer before it goes...
0:15:32 > 0:15:35- That's a perfect idea. - Let's do that, well done.
0:15:37 > 0:15:38It's started to go.
0:15:38 > 0:15:4120 minutes could be the difference between a set ice cream and not,
0:15:41 > 0:15:44at the end of the day, so if it is set, it's set.
0:15:44 > 0:15:47If it's not, if it's a little bit loose,
0:15:47 > 0:15:48we're going to blast freeze it.
0:15:48 > 0:15:51It'll be aerated and frozen - it should be, in theory.
0:15:51 > 0:15:53That's the best we can do at this stage.
0:15:53 > 0:15:57The pressure's on and if this ice cream is not what they want,
0:15:57 > 0:15:59none of these chefs are going to be happy.
0:15:59 > 0:16:01Unfortunately, it's going to have a ripple effect
0:16:01 > 0:16:02through the whole menu.
0:16:11 > 0:16:13There we go.
0:16:13 > 0:16:15On the main course, there's still concern
0:16:15 > 0:16:18about the quality of the sauce.
0:16:18 > 0:16:19Should it be boiling like that?
0:16:19 > 0:16:22It shouldn't be boiling.
0:16:22 > 0:16:24- I think something else has gone into it.- What is it?
0:16:24 > 0:16:27- I think more liquid has gone from the pan.- Oh, no.
0:16:27 > 0:16:29No, no, no, all I've done...
0:16:29 > 0:16:32All I've put in there was that and then I've reduced brandy right down.
0:16:32 > 0:16:34- OK.- There's no more liquid gone into it.
0:16:34 > 0:16:37- Literally what was in that has gone into that. That's all.- OK.
0:16:37 > 0:16:39- It'll be fine.- We've still got time.
0:16:41 > 0:16:44Chefs, you've got seven minutes for your first course.
0:16:48 > 0:16:52This does not look like a kitchen that's about to start service.
0:16:52 > 0:16:54In seven minutes, I want to see the first course up.
0:16:57 > 0:16:59Right, it sounds like we're starting with
0:16:59 > 0:17:01an essence of cauliflower as an amuse bouche,
0:17:01 > 0:17:04which is a challenge cos I actually don't like cauliflower.
0:17:06 > 0:17:09Try and do it in that corner if you can.
0:17:10 > 0:17:12I think it's going to be something looking very light,
0:17:12 > 0:17:14but actually probably tasting absolutely fantastic.
0:17:14 > 0:17:17- Full of flavour.- Yeah. You may be a convert to the cauliflower.
0:17:18 > 0:17:21- Ice cream?- Coming now, Chef.
0:17:23 > 0:17:25You got it?
0:17:27 > 0:17:29You've got less than two minutes.
0:17:33 > 0:17:37Well, that last ten minutes has just saved their bacon.
0:17:38 > 0:17:42- Happy, Rich? It's worked? - Praying to the ice cream gods!
0:17:42 > 0:17:44What else is there to go on here?
0:17:44 > 0:17:47Just the basil oil and the cauliflower.
0:17:51 > 0:17:54- Come on, come on, come on. - Let's go, guys. Cheers.
0:18:05 > 0:18:08The amuse bouche is cauliflower ice cream,
0:18:08 > 0:18:11rainbow cauliflower couscous
0:18:11 > 0:18:18and caramelised cauliflower shavings, finished with a basil oil.
0:18:20 > 0:18:23- Very beautifully presented. - It is.- It's lovely.
0:18:23 > 0:18:25It looks great, doesn't it?
0:18:25 > 0:18:27And nothing like a cauliflower, which is wonderful.
0:18:33 > 0:18:35The main body of it isn't as much flavour
0:18:35 > 0:18:38- as I thought it was going to be. - It's very salty.
0:18:38 > 0:18:39It's dominated by salt
0:18:39 > 0:18:42and you don't get the strength of the cauliflower
0:18:42 > 0:18:44- that you might have anticipated. - Yeah.
0:18:44 > 0:18:48To start a meal with it, I think I'm not sure about that.
0:18:48 > 0:18:51So, you're not a fan of salty cauliflower?
0:18:51 > 0:18:53It hasn't converted me as yet.
0:18:53 > 0:18:55That's a big plate.
0:18:58 > 0:19:00Quite a bit of seasoning in the background.
0:19:00 > 0:19:03I find that the actual ice cream doesn't have the impact
0:19:03 > 0:19:06or the flavour, but because he's got the shavings,
0:19:06 > 0:19:08it really does follow through
0:19:08 > 0:19:10and you've got the cauliflower flavour there.
0:19:12 > 0:19:15Matt, you've got 15 minutes for the next course - your course.
0:19:15 > 0:19:17Yes, Chef.
0:19:17 > 0:19:22I love gazpacho so I have very high hopes of this.
0:19:22 > 0:19:24I'm interested in these pickled baby vegetables.
0:19:24 > 0:19:26I think they'll make or break it.
0:19:27 > 0:19:29Why is there garnish on the edge of that plate?
0:19:29 > 0:19:32We wanted the bowl to be a little bit shallower
0:19:32 > 0:19:33and ideally to go across.
0:19:33 > 0:19:37- How do you eat it? - Just push it in. Get involved.
0:19:37 > 0:19:42Guys, you have three minutes before the next course is ready.
0:19:42 > 0:19:43Backs.
0:19:46 > 0:19:49Do you want more in the bowl? You want more in the bowl?
0:19:49 > 0:19:51- Matt...- Gaaah!
0:19:51 > 0:19:53Er, guys, you're cutting this very fine.
0:19:54 > 0:19:58- Are we ready?- Yeah, let's go. Service, please.
0:20:07 > 0:20:11The starter is red pepper and tomato gazpacho.
0:20:13 > 0:20:18Served with pickled vegetables, there's baby beetroot,
0:20:18 > 0:20:20heirloom tomato and chilli,
0:20:20 > 0:20:25finished with basil oil and a beetroot pickling liquor.
0:20:27 > 0:20:33The smell is phenomenal. Oh, it's so intense and... Yes, it's beautiful.
0:20:33 > 0:20:35- Absolutely beautiful.- Oh, yum-yum!
0:20:40 > 0:20:41Mmm!
0:20:41 > 0:20:45And I really like the flavour of the basil oil
0:20:45 > 0:20:47and I think that the red that was going through it,
0:20:47 > 0:20:49I think that is intense beetroot.
0:20:49 > 0:20:51That's a lovely combination.
0:20:51 > 0:20:53The pickled vegetables work really, really well in this
0:20:53 > 0:20:55and it's got a lovely texture.
0:20:55 > 0:20:57That is an outstanding gazpacho,
0:20:57 > 0:20:59possibly one of the best I've ever had.
0:20:59 > 0:21:02It really does take gazpacho to another level.
0:21:08 > 0:21:10You can taste the sweetness of the tomatoes
0:21:10 > 0:21:13and the roasted pepper coming through. I think it's a nice soup.
0:21:13 > 0:21:15It's a really well made gazpacho.
0:21:16 > 0:21:21- I wasn't very happy with that starter.- Why?- I don't know.
0:21:21 > 0:21:23- It looked beautiful. - It tasted amazing.
0:21:23 > 0:21:25Yeah, so what are you worrying about?
0:21:25 > 0:21:28All right, guys, clean down and get ready.
0:21:28 > 0:21:30Main course is going 20 minutes from now.
0:21:32 > 0:21:35On the vegetarian main, Zoe is helping Rich
0:21:35 > 0:21:37by caramelising the pears
0:21:37 > 0:21:42while he puts the finishing touches to the asparagus.
0:21:44 > 0:21:45That's a very unusual dish.
0:21:45 > 0:21:48I don't think I've ever had this combination of asparagus, miso
0:21:48 > 0:21:51and ginger and so I think that's going to be a very interesting dish.
0:21:51 > 0:21:57Now, Wayne and Arnaud need to cook the lamb to perfection for the main.
0:21:57 > 0:22:00Right, good caramelisation on that, OK.
0:22:00 > 0:22:0444 degrees at 160, all right?
0:22:04 > 0:22:09There is still a debate between them over how to finish the lamb sauce.
0:22:09 > 0:22:13- The thing is, look at the layer of fat on top of it.- Yeah.
0:22:13 > 0:22:16If we add butter into that, that's going to be more fat.
0:22:16 > 0:22:18It'll thicken it, yeah, for sure.
0:22:18 > 0:22:21I would put butter in, but if you're happy with it, keep it to that.
0:22:24 > 0:22:28- See? It's raw.- Just stick it on 200. Just get it in there.
0:22:30 > 0:22:34- Are we going to be ready? - Yes, Chef. Yes, Chef.
0:22:34 > 0:22:35Wayne, how are we looking?
0:22:35 > 0:22:37Yeah, we're about four minutes off, I think.
0:22:37 > 0:22:40The main course - lamb three ways?
0:22:40 > 0:22:42It'll be interesting to see what the three ways are
0:22:42 > 0:22:44because most of us love lamb, I guess,
0:22:44 > 0:22:48but to make it really interesting will be the challenge here.
0:22:49 > 0:22:52I can see the meat and the sauce. Where's the garnish?
0:22:52 > 0:22:54Everything's going to be cooked in about one minute.
0:22:54 > 0:22:56Do you want to plate with him so then we can get it out quicker?
0:22:56 > 0:22:58- Yeah, sure.- Yeah?
0:22:58 > 0:22:59Chefs, can I just a question?
0:22:59 > 0:23:01Do we know what this plate of food is going to look like?
0:23:01 > 0:23:04- And, if so, who's in charge? - Right, I'm going to plate it.
0:23:04 > 0:23:06You're plating it? I thought I just heard Arnaud plating.
0:23:06 > 0:23:08Are you going to plate it, Arnaud?
0:23:08 > 0:23:10- I need to do the nougatine. - OK, fine.
0:23:12 > 0:23:14I'm going to plate up the main course for the vegetarian now.
0:23:14 > 0:23:18- Right, OK.- Both of them. You ready?- Yeah, let's go.
0:23:20 > 0:23:24All right, guys, we are supposed to be going. The guests are waiting.
0:23:24 > 0:23:25Yes, Chef.
0:23:28 > 0:23:32- How's the lamb?- It's a touch overcooked.- Who cooked the lamb?
0:23:32 > 0:23:34A team effort, that one was.
0:23:34 > 0:23:37- Are you going to serve it? - I'm going to serve it cos...
0:23:37 > 0:23:38You're going to serve overcooked lamb?
0:23:38 > 0:23:41Well, it's part of the dish, unfortunately.
0:23:43 > 0:23:46I'm really disappointed with the cooking of the lamb, though.
0:23:52 > 0:23:54Service, please.
0:23:58 > 0:24:00Come on.
0:24:10 > 0:24:13The main course is lamb three ways -
0:24:13 > 0:24:15roast loin,
0:24:15 > 0:24:18braised breast
0:24:18 > 0:24:21and pan-fried sweetbread,
0:24:21 > 0:24:27Jerusalem artichoke puree with a garnish of artichoke barigoule,
0:24:27 > 0:24:31charred baby gem and peas,
0:24:31 > 0:24:35finished with a lamb and Armagnac reduction.
0:24:40 > 0:24:44The vegetarian main course is pickled asparagus ribbons
0:24:44 > 0:24:49and spears on a miso mash with caramelised pear,
0:24:49 > 0:24:56a soy and chilli reduction and a ginger emulsion.
0:24:56 > 0:24:57Once again,
0:24:57 > 0:25:00I think they've absolutely won with presentation again.
0:25:00 > 0:25:04That's really strong and it's almost a sort of organised chaos.
0:25:04 > 0:25:06I'm really looking forward to trying it.
0:25:06 > 0:25:09The presentation is absolutely fantastic.
0:25:09 > 0:25:11I'm trying to work out what's what here.
0:25:11 > 0:25:14There are some things here that are obviously going to be a surprise.
0:25:14 > 0:25:18Yes, vegetarian food is often sometimes the better option.
0:25:18 > 0:25:21- I'd be very curious to see how... - You're jealous already, aren't you?
0:25:21 > 0:25:24I am jealous! I am jealous! I'm sort of thinking, "Ooh!"
0:25:31 > 0:25:34So, I think the actual fillet is beautifully cooked.
0:25:34 > 0:25:36I would probably have mine a little bit pinker.
0:25:36 > 0:25:40Personally, I would have liked it maybe a little less cooked.
0:25:40 > 0:25:43But flavour, quality of meat -
0:25:43 > 0:25:45it's absolutely superb.
0:25:45 > 0:25:49- This is absolutely delicious.- So, what flavours do you have in that?
0:25:49 > 0:25:50Well, you can taste the ginger,
0:25:50 > 0:25:54you can taste the miso and the asparagus is perfectly cooked.
0:25:54 > 0:25:57But it really is delicious and very unusual.
0:25:57 > 0:26:01- Oh, how lovely! - So, you can stay jealous.
0:26:05 > 0:26:08The lamb fillet is slightly over, but I love the sauce
0:26:08 > 0:26:12and I love the sweetbreads - my two favourite things on this place.
0:26:12 > 0:26:16The sauce is nice, it's got a lovely flavour in the background.
0:26:16 > 0:26:18I think all the effort was worth it.
0:26:18 > 0:26:21Guys, don't take your foot off the pedal.
0:26:21 > 0:26:23Let's go.
0:26:25 > 0:26:29It's a pre-dessert. I hope it is sort of more a dessert than pre!
0:26:29 > 0:26:34It's got things I absolutely love - gooseberry, apple and creme brulee.
0:26:34 > 0:26:36I would have chosen that on a menu
0:26:36 > 0:26:38so I have high expectations of that.
0:26:38 > 0:26:41All right, guys, pass them this way, then I can cream them,
0:26:41 > 0:26:43otherwise I've got to get in between you.
0:26:43 > 0:26:44Yes, Chef.
0:26:52 > 0:26:54- Yep, time's up now. Yep, ready? - Ready to go, yeah.
0:26:54 > 0:26:57- You happy with that, Arnaud?- It's exactly what we wanted to do.- Yep?
0:26:57 > 0:27:00Yes. Service, please.
0:27:11 > 0:27:18The pre-dessert is creme brulee with gooseberry compote, apple gel
0:27:18 > 0:27:24and Chantilly cream, topped with macadamia and hazelnut nougatine.
0:27:30 > 0:27:33- Mm-hm.- The secret is to delve.
0:27:33 > 0:27:37- Mmm.- This is stunning. - This is exceeding my expectations.
0:27:37 > 0:27:39The fantastic flavour of gooseberries there,
0:27:39 > 0:27:43but it goes so well with the apple and the creme and the brulee.
0:27:43 > 0:27:46This is clever, this is very good.
0:27:46 > 0:27:48Well, I think this is a surprise
0:27:48 > 0:27:51and it's a jolly good surprise and I'd like more of it, please.
0:27:53 > 0:27:55It's delicious and the levels...
0:27:55 > 0:27:57I think Arnaud's done so well here,
0:27:57 > 0:28:00running around and helping out on every section,
0:28:00 > 0:28:03yet still being able to focus on his course.
0:28:05 > 0:28:10All five chefs can now pull together to get out the final course.
0:28:10 > 0:28:15- It tastes good, Zoe.- Is it set? - No, it's not set yet.- At all?
0:28:15 > 0:28:17Yeah, it is set partially.
0:28:20 > 0:28:22The ice cream hasn't chilled down as much as we'd like.
0:28:22 > 0:28:25It's obviously really hot in here today and unfortunately
0:28:25 > 0:28:27the blast chiller isn't as great as we thought it would be.
0:28:27 > 0:28:31Zoe, do you want me to get them onto a tray
0:28:31 > 0:28:34and then get them blast frozen sort of solid?
0:28:34 > 0:28:36- You can, yeah.- Yeah?
0:28:38 > 0:28:41Dessert is a Caribbean baked Alaska.
0:28:41 > 0:28:43The baked Alaska I understand,
0:28:43 > 0:28:45the Caribbean twist is going to be curious.
0:28:45 > 0:28:48I think it's a great way to end a menu because none of us know
0:28:48 > 0:28:51what it's going to be, really, so that really will be a surprise.
0:28:51 > 0:28:54- Yeah.- How runny is that ice cream? - Take a look.
0:28:54 > 0:28:58- I didn't want to open the door any more.- Oh, man!- Exactly.
0:28:58 > 0:29:01So, shut the door, let it freeze like that and then set it on top.
0:29:01 > 0:29:03- How are we doing? - Yeah, we're ready to go.
0:29:03 > 0:29:05I'm going to start plating up on garnish now.
0:29:05 > 0:29:07The ice cream could set a little bit harder,
0:29:07 > 0:29:10but unfortunately it's not quite cold enough in that blast chiller.
0:29:10 > 0:29:12All right, you going to leave it to the last minute?
0:29:12 > 0:29:14- Last minute, yeah, absolutely. - Let's go out with a bang, yeah?
0:29:14 > 0:29:16Absolutely.
0:29:21 > 0:29:24Is this all pending on the ice cream setting in time?
0:29:24 > 0:29:26This is pending on the ice cream setting in time, absolutely.
0:29:26 > 0:29:29Chefs, we've got a couple of minutes left. Are we going to be ready?
0:29:29 > 0:29:31Yes, Chef. We're going to be ready, aren't we? Yes, Chef.
0:29:31 > 0:29:33Coconut's on the pass.
0:29:35 > 0:29:37Ooh...
0:29:39 > 0:29:40Are you happy with the ice cream?
0:29:40 > 0:29:45I could be happier with it, but it's OK. It's going to stay put.
0:29:45 > 0:29:47That ice cream should be rock hard
0:29:47 > 0:29:49before it goes inside a baked Alaska.
0:29:50 > 0:29:52Are you willing to send it out?
0:29:52 > 0:29:53I don't think we've got another choice
0:29:53 > 0:29:55- at the moment.- OK, let's go, guys.
0:29:58 > 0:30:01- Can anyone else do the... - Yeah, guys, can we get...
0:30:01 > 0:30:04Let's get the ice cream going. This is what it needs to look like.
0:30:17 > 0:30:18Another blowtorch, quickly.
0:30:18 > 0:30:22We've got to go now, guys. Go, go, go.
0:30:22 > 0:30:24MAN SIGHS
0:30:26 > 0:30:28That was a struggle, weren't it?
0:30:29 > 0:30:31Anyway...
0:30:34 > 0:30:38- Oh, wow!- Oh, my gosh!
0:30:39 > 0:30:40Look at this!
0:30:42 > 0:30:46Dessert is Caribbean baked Alaska.
0:30:46 > 0:30:48A chocolate and cardamom cake,
0:30:48 > 0:30:54topped with coconut ice cream and Italian meringue,
0:30:54 > 0:31:00served with mango puree, pistachio cream and white chocolate shards.
0:31:02 > 0:31:03It's phenomenal.
0:31:03 > 0:31:06It's so much anticipation now about what this contains
0:31:06 > 0:31:08because there could be all sorts of hidden gems in there
0:31:08 > 0:31:11and we don't know what it is. I think it looks gorgeous.
0:31:13 > 0:31:16- Wow! Now, that is a surprise. - Oh, wow!
0:31:19 > 0:31:25- It's quite heavy and there's not enough ice cream.- Mmm.
0:31:25 > 0:31:29There's a base of cake, which is nice, but there's a lot of it
0:31:29 > 0:31:36and then meringue and those are the two dominant features of this dish.
0:31:36 > 0:31:39I would have preferred to have finished with the gooseberry.
0:31:39 > 0:31:42- Yes, definitely.- Yeah.
0:31:42 > 0:31:45I don't recall ever receiving a dessert this big,
0:31:45 > 0:31:50unless my mum was making it for my brothers and I.
0:31:50 > 0:31:52The sponge is a little bit on the thick side,
0:31:52 > 0:31:54the meringue is beautiful and light.
0:31:54 > 0:31:56We all know baked Alaska works when it's done well.
0:31:56 > 0:31:58Unfortunately, today, it just didn't quite work for Zoe
0:31:58 > 0:32:01and the team because this was a team effort.
0:32:01 > 0:32:06- Well done, guys.- Not bad at all. - We done good.- That was good.
0:32:07 > 0:32:09APPLAUSE
0:32:12 > 0:32:14On behalf of my colleagues,
0:32:14 > 0:32:18I'd like to start by thanking you all for a wonderful meal.
0:32:18 > 0:32:20We've thoroughly enjoyed ourselves.
0:32:20 > 0:32:24If this was a restaurant, I think all of us would come back.
0:32:24 > 0:32:27Thank you very much indeed. Thank you.
0:32:30 > 0:32:32That was a tough day in the kitchen today.
0:32:32 > 0:32:34This challenge was never going to be easy.
0:32:34 > 0:32:35I thought they did a great job.
0:32:35 > 0:32:38Yes, they added an extra two courses,
0:32:38 > 0:32:42which just added the extra pressure that was not needed.
0:32:42 > 0:32:45There were issues in the kitchen, but they worked them out.
0:32:45 > 0:32:47We've all shown that we're not here to make the numbers up.
0:32:47 > 0:32:50The idea of pushing ourselves was to be able to demonstrate that
0:32:50 > 0:32:52to Marcus and Monica and to each other, really.
0:32:52 > 0:32:55It's been great making a bond with the guys,
0:32:55 > 0:32:57but it is a competition so it's not going to be a problem
0:32:57 > 0:33:00for me going back in the MasterChef Kitchen at all.
0:33:00 > 0:33:01I want to win!
0:33:11 > 0:33:14Working as part of a brigade was great,
0:33:14 > 0:33:16but we do all know that it is an individual competition
0:33:16 > 0:33:20and, at the end of the day, someone has to go home and it will be sad
0:33:20 > 0:33:23to see them leave, but hopefully it won't be me.
0:33:23 > 0:33:26This competition's become very addictive
0:33:26 > 0:33:28and I want more and more and more
0:33:28 > 0:33:31and if it's the last day today, I'll be very disappointed.
0:33:31 > 0:33:35The semifinal is literally one judgment away
0:33:35 > 0:33:38and I don't want to mess that up.
0:33:55 > 0:33:59Chefs, it was really, really good to watch you cook as a team.
0:34:00 > 0:34:04You're now on your own. This is it - the showstopper dish.
0:34:04 > 0:34:07This plate of food between you and the semifinal.
0:34:07 > 0:34:12You have 90 minutes and it's got to be your best dish yet.
0:34:14 > 0:34:15Off you go.
0:34:34 > 0:34:37Matt's food is super-simple in its presentation,
0:34:37 > 0:34:41but it certainly packs big flavour.
0:34:41 > 0:34:44I think if he just adds a few more elements, a couple of twists
0:34:44 > 0:34:47into his food and we're going to be in for some special eating today.
0:34:47 > 0:34:49I guess the simplicity of my food
0:34:49 > 0:34:51means that I haven't got anything to hide behind.
0:34:51 > 0:34:55Everything's got to be on point, seasoned perfectly.
0:34:55 > 0:34:57I've put my head on the block.
0:34:57 > 0:35:01But hopefully, fingers crossed, it's my day again today.
0:35:01 > 0:35:06- Matt.- Hello. - What is your showstopper dish today?
0:35:06 > 0:35:11Roasted halibut, spinach, samphire, lobster bisque sauce.
0:35:11 > 0:35:15I'm doing an aioli with that and Spanish carabineros prawns.
0:35:15 > 0:35:16I like the sounds of the dish,
0:35:16 > 0:35:18I love the ingredients that you're using,
0:35:18 > 0:35:20but there's nowhere to hide on this dish, is there?
0:35:20 > 0:35:21No, there's nowhere to hide
0:35:21 > 0:35:23and that's what I've said from the start -
0:35:23 > 0:35:25that I'm not masking it with anything.
0:35:25 > 0:35:28I'm just sort of wearing my heart on my sleeve with the food that I do.
0:35:28 > 0:35:30I'm surprised to be this far so I'm just going to enjoy myself
0:35:30 > 0:35:32and hopefully deliver you a phenomenal dish today
0:35:32 > 0:35:35- as a- showstopper. Let's hope so.
0:35:39 > 0:35:42The halibut is a beautiful flat fish.
0:35:42 > 0:35:45We want it lovely and moist and just falling apart.
0:35:46 > 0:35:49The carabinero prawns, if he cooks them just right,
0:35:49 > 0:35:52they'll have the beautiful bright red colour coming through.
0:35:52 > 0:35:55You don't want the bisque to be too reduced,
0:35:55 > 0:35:57you don't want it to be too rich.
0:35:57 > 0:35:59The bisque could kill this dish if it's too strong.
0:35:59 > 0:36:03Chefs, you've had 20 minutes. 20 minutes gone.
0:36:08 > 0:36:12Arnaud as a chef is growing through the competition.
0:36:12 > 0:36:14If Arnaud can keep developing his style,
0:36:14 > 0:36:17we're going to be in for a great plate of food today.
0:36:20 > 0:36:23I feel I need to be a lot more forceful in my cooking.
0:36:23 > 0:36:25I need to fine tune it.
0:36:25 > 0:36:29At this time in the competition now, there's no space for mistakes.
0:36:31 > 0:36:33Arnaud, what is your showstopper dish?
0:36:33 > 0:36:36So, my dish is roasted quail and langoustine
0:36:36 > 0:36:40with caramelised endive and quail agnolotti.
0:36:40 > 0:36:43- Agnolotti?- Yes. - Where has this dish come from?
0:36:43 > 0:36:48I love langoustines and I love quail so a bit of a dilemma
0:36:48 > 0:36:51and, actually, quail and langoustines work really well,
0:36:51 > 0:36:54but they are both quite sweet in flavour
0:36:54 > 0:36:58so my food process is introducing an endive
0:36:58 > 0:37:00should balance out both flavours.
0:37:00 > 0:37:03Can you manage that? Cos you're all about big, bold flavours.
0:37:03 > 0:37:06I've realised that all the dishes I've done so far
0:37:06 > 0:37:08have been very bold and very strong.
0:37:08 > 0:37:12I need to show you that I'm a more delicate chef as well.
0:37:12 > 0:37:16- Are you nervous?- I'm not nervous. One has got to go.
0:37:16 > 0:37:17Hopefully, it's not me.
0:37:17 > 0:37:19If it is me, I've done quite good.
0:37:22 > 0:37:26I like the idea of the fact that Arnaud's using the whole quail.
0:37:26 > 0:37:27He's making a sauce
0:37:27 > 0:37:29that he can glaze these beautiful little ballotines
0:37:29 > 0:37:31that he's going to make with the quail leg.
0:37:31 > 0:37:35He's also going to be making some little agnolotti of quail.
0:37:35 > 0:37:40Agnolotti is a beautiful, delicate little parcel and you want three,
0:37:40 > 0:37:42maybe five little ones on the plate.
0:37:43 > 0:37:46You're going to have a very bitter endive,
0:37:46 > 0:37:48which is going to braise down.
0:37:48 > 0:37:51It sometimes can just overpower the other flavours on the plate.
0:37:51 > 0:37:54Arnaud wants to show us his delicate side.
0:37:54 > 0:37:58I just hope he can because if this bouillabaisse sauce
0:37:58 > 0:38:02is too strong or too heavy, it can overtake the whole dish.
0:38:02 > 0:38:06Chefs, 40 minutes have gone. You have 50 minutes left.
0:38:15 > 0:38:17Rich is an exciting chef.
0:38:17 > 0:38:20He loves to push the barriers with his food from the countries
0:38:20 > 0:38:24that he's very passionate about. He has some amazing ideas.
0:38:24 > 0:38:27I love the way this chef makes me think about food.
0:38:27 > 0:38:29That's why he's still here.
0:38:31 > 0:38:33You think that you know yourself when you get to my age
0:38:33 > 0:38:37and this competition is showing me that you really don't.
0:38:37 > 0:38:40I'm growing with it and it's teaching me a hell of a lot
0:38:40 > 0:38:42about myself as a person, that's for sure.
0:38:45 > 0:38:48Today, I'm going to do a bacon dashi risotto.
0:38:48 > 0:38:52I'm doing that with half-poached langoustine tails
0:38:52 > 0:38:55with a black garlic emulsion and some avocado puree.
0:38:55 > 0:38:57And there's grapefruit in the risotto.
0:38:57 > 0:38:59Grapefruit juice instead of lemon or lime, yeah.
0:38:59 > 0:39:03- I've never had a dish like this. Have you?- No.
0:39:03 > 0:39:06- But that's not surprising coming from you, Rich.- Yeah.
0:39:06 > 0:39:09- Do you really think this dish has it?- I think so.
0:39:09 > 0:39:12The flavour combinations with the risotto,
0:39:12 > 0:39:15I think it's an amazing dish and I hope you guys do, too.
0:39:17 > 0:39:20Wow! There's a lot happening on this plate of food.
0:39:20 > 0:39:23Grapefruit is the one ingredient here that I'm not too sure about.
0:39:23 > 0:39:27Grapefruit is a very strong, acidic flavour.
0:39:28 > 0:39:31A risotto as a showstopper? I'm not yet convinced.
0:39:31 > 0:39:33But if there's one thing we know about Rich,
0:39:33 > 0:39:37it's that he's always pushed us to think outside of the box,
0:39:37 > 0:39:40to challenge us when we are eating his food.
0:39:40 > 0:39:44I'm worried, I'm excited and I'm nervous.
0:39:44 > 0:39:49Chefs, you've got half an hour left for your showstopper dish.
0:39:54 > 0:39:58We've seen some fabulous cookery from Wayne in this competition.
0:39:58 > 0:40:01This chef has really come into his own.
0:40:01 > 0:40:05His food is big, it's bold, it has depth of flavour.
0:40:05 > 0:40:08He really wants to stay in the competition
0:40:08 > 0:40:12and go through to the semifinals. He is hungry for that place.
0:40:12 > 0:40:15I don't think anybody cooking now is going to be making any mistakes
0:40:15 > 0:40:18so you have to make sure that everything you do
0:40:18 > 0:40:21is absolutely perfect.
0:40:21 > 0:40:24I'm feeling confident, I'm feeling happy and I'm quite calm
0:40:24 > 0:40:26that I've got it within me to do that.
0:40:28 > 0:40:30Wayne, showstopper dish - what is it?
0:40:30 > 0:40:33I'm doing roasted pork tenderloin with langoustines,
0:40:33 > 0:40:39burnt onion, pea puree, apple and chorizo salad and endive.
0:40:39 > 0:40:41Where's this dish from, Wayne?
0:40:41 > 0:40:44This is a dish that I've been toying with for a while so, yeah,
0:40:44 > 0:40:46I think it's time to unleash it.
0:40:50 > 0:40:53Wow! Salad, pork, langoustine -
0:40:53 > 0:40:56there's also a bisque going on there as well.
0:40:56 > 0:40:59There are three bisques in this kitchen today.
0:40:59 > 0:41:01Wayne's got to get this tasting delicious.
0:41:01 > 0:41:03I've not had bisque with pork before
0:41:03 > 0:41:07so this is going to be an interesting tasting for me.
0:41:07 > 0:41:10Pork tenderloin, I'm always a little bit wary.
0:41:10 > 0:41:14It's a very lean meat with hardly any fat in it whatsoever.
0:41:14 > 0:41:16It's got to be spot on.
0:41:18 > 0:41:20Chefs, you've got 20 minutes left.
0:41:28 > 0:41:31The further and further you get in this journey,
0:41:31 > 0:41:33the more commitment you find yourself giving it
0:41:33 > 0:41:36because, you know, you are so close to that finishing line.
0:41:36 > 0:41:39So, yeah, I'm giving this competition
0:41:39 > 0:41:42everything I've got at the moment.
0:41:42 > 0:41:46Zoe, our development chef who's gaining more confidence
0:41:46 > 0:41:50as the competition has gone on. I admire her spirit.
0:41:50 > 0:41:54She's come in here ready to fight it out for that place in the semifinal.
0:41:56 > 0:41:59- How are you, Zoe?- I'm very well, thank you.- Cooking with a smile.
0:41:59 > 0:42:02I'm always cooking with a smile when it's dessert.
0:42:02 > 0:42:03What are you making for us, then?
0:42:03 > 0:42:07So, today is going to be my take on high tea so I'm doing you
0:42:07 > 0:42:10a pistachio and olive oil cake, which will be covered
0:42:10 > 0:42:13with a chocolate golden dome and then I'm doing you
0:42:13 > 0:42:19a raspberry jam jelly with chocolate macaroons, chocolate gravel,
0:42:19 > 0:42:24white chocolate sesame seed mousse and a chai chocolate tea,
0:42:24 > 0:42:27- which we'll pour over the dome. - You are pushing yourself, Zoe.
0:42:27 > 0:42:32It's the showstopper and if today is not a day to push yourself,
0:42:32 > 0:42:34then I don't know what is so I'm going all out today.
0:42:37 > 0:42:40The theatre that Zoe is bringing to this dessert
0:42:40 > 0:42:44is when she's going to pour the tea over the chocolate dome.
0:42:44 > 0:42:48It should melt away to reveal something beautiful underneath.
0:42:48 > 0:42:52Pistachio and olive oil cake - this is a cake of balance.
0:42:52 > 0:42:55It needs to be moist. You can't afford to have it too dry.
0:42:55 > 0:42:59You want to taste the pistachio and the richness of olive oil.
0:42:59 > 0:43:01Chocolate work takes a lot of skill.
0:43:01 > 0:43:04We know it goes very warm within this kitchen.
0:43:04 > 0:43:06She's got to get the temperatures right of that chocolate
0:43:06 > 0:43:08so it's going to hold.
0:43:08 > 0:43:11The important thing with the macaroons is the texture.
0:43:11 > 0:43:14They should be crunchy, yet still very soft in the middle.
0:43:15 > 0:43:17You have just five minutes left.
0:43:32 > 0:43:34Chefs, you've got two minutes.
0:43:54 > 0:43:57That's it. Time's up. Step back.
0:44:03 > 0:44:04- You all right?- No.
0:44:05 > 0:44:07Come on.
0:44:07 > 0:44:09I think my mousse didn't set hard enough.
0:44:09 > 0:44:11You can't change anything now.
0:44:22 > 0:44:30First up is Wayne, serving pan-fried pork loin with poached langoustines.
0:44:30 > 0:44:36There's a salad of endive, chorizo and apple, fresh peas,
0:44:36 > 0:44:39a pea puree and charred onion.
0:44:39 > 0:44:42It's finished with a langoustine bisque.
0:44:51 > 0:44:54Overall, the combination of flavours -
0:44:54 > 0:44:55the pork, the langoustine,
0:44:55 > 0:44:57the freshness of the apple on the plate
0:44:57 > 0:44:59and the lovely background flavour of the chorizo - I really like.
0:44:59 > 0:45:01The pork's beautifully cooked.
0:45:01 > 0:45:04It's getting a little bit dark around the outside.
0:45:04 > 0:45:08The bisque is big and bold in flavour.
0:45:08 > 0:45:12It's a strong, rich sauce, almost a little bit too strong,
0:45:12 > 0:45:16but then the chorizo and the apple sort of brings it all back.
0:45:16 > 0:45:18I'm liking this dish, I'm just not loving it.
0:45:20 > 0:45:22The langoustines with the pork work very well.
0:45:22 > 0:45:24I think you've just been a bit heavy-handed
0:45:24 > 0:45:26on this very strong bisque sauce.
0:45:29 > 0:45:31I hope I've done enough with that dish.
0:45:31 > 0:45:34I haven't made any mistakes, it's just small little detail.
0:45:34 > 0:45:37So, yeah, hopefully I've done enough.
0:45:43 > 0:45:51Next, Arnaud has prepared quail three ways - a ballotine of thigh,
0:45:51 > 0:45:53pan-fried breast
0:45:53 > 0:45:57and agnolotti pasta filled with quail
0:45:57 > 0:46:02and pickled walnut, served with roasted langoustines,
0:46:02 > 0:46:06braised endive and broad beans,
0:46:06 > 0:46:11finished with a bouillabaisse sauce and a quail reduction.
0:46:14 > 0:46:17Can I just say I really like the presentation?
0:46:17 > 0:46:20You wanted to show a lighter side, a lighter touch
0:46:20 > 0:46:23and you've achieved that within dressing your plate of food.
0:46:34 > 0:46:36I think the quail has been cooked beautifully.
0:46:36 > 0:46:37The breast is lovely and pink.
0:46:37 > 0:46:40You still captured that sweetness that a langoustine has
0:46:40 > 0:46:42when it's been cooked perfectly.
0:46:42 > 0:46:45I think you've done a great job here.
0:46:46 > 0:46:48I like the combination of the quail and the langoustine -
0:46:48 > 0:46:51I've not had that before. I definitely think it works.
0:46:51 > 0:46:53For me, I felt the pasta parcel was a little bit flat
0:46:53 > 0:46:56and probably not needed on this plate.
0:46:56 > 0:47:00You were juggling with the sauce and with bisque and weren't too sure
0:47:00 > 0:47:02which way to go and I think you're just
0:47:02 > 0:47:04a little bit unsure of your own self.
0:47:08 > 0:47:10I'm very confident with my dish today.
0:47:10 > 0:47:12I think it's worthy of the semifinals,
0:47:12 > 0:47:13but that's just my opinion.
0:47:13 > 0:47:16I just hope that they're going to give me a shot
0:47:16 > 0:47:17and give me another chance.
0:47:23 > 0:47:29Matt's dish is roast halibut, poached lobster,
0:47:29 > 0:47:34Spanish carabineros prawn
0:47:34 > 0:47:38with a garnish of samphire and spinach,
0:47:38 > 0:47:44served with lobster bisque and a garlic aioli.
0:47:58 > 0:48:00Matt, I've got to say
0:48:00 > 0:48:06- that is a very, very simple looking plate of food.- Yeah.
0:48:06 > 0:48:12But what a punch of flavour you have brought to the table. Wow!
0:48:12 > 0:48:19- Thank you.- It's big and bold and absolutely full of great execution.
0:48:19 > 0:48:21I love the sweetness of the bisque.
0:48:21 > 0:48:24It's dark and earthy and almost angry.
0:48:24 > 0:48:28The fish is beautifully cooked, but what I think is very clever
0:48:28 > 0:48:30is the way the aioli cuts through
0:48:30 > 0:48:33the richness of that big, bold bisque.
0:48:35 > 0:48:37You've made a wonderful bisque and aioli,
0:48:37 > 0:48:40but there's got to be something more to this dish
0:48:40 > 0:48:44and I hope you're going to find that in you, OK?
0:48:46 > 0:48:49I think I won the battle of the bisques.
0:48:51 > 0:48:54So I think, from a flavour point of view, it was a showstopper.
0:48:54 > 0:48:57From a visual point of view, maybe not so much.
0:49:04 > 0:49:12Rich has made a bacon dashi risotto with Parma ham crisps,
0:49:12 > 0:49:18poached langoustine, confit pickled quail's egg yolks,
0:49:18 > 0:49:23pickled black radish, avocado puree
0:49:23 > 0:49:27and a black garlic emulsion,
0:49:27 > 0:49:33finished with grapefruit juice and a chilli and avocado powder.
0:49:34 > 0:49:36Well, Rich, I've got to say I don't think I've ever seen
0:49:36 > 0:49:38a risotto look like that before.
0:49:48 > 0:49:50The cookery of the risotto, I think it was very good.
0:49:50 > 0:49:52I like the bacon and the dashi that comes through.
0:49:52 > 0:49:57The grapefruit is not evident for me, which I think is a good thing.
0:49:59 > 0:50:02You've got the black garlic and the avocado,
0:50:02 > 0:50:04but there's not enough of those elements
0:50:04 > 0:50:07to actually make this an outstanding risotto.
0:50:08 > 0:50:11I think this is the type of dish that Monica and I
0:50:11 > 0:50:15could debate all day long because it's just so out there.
0:50:16 > 0:50:17I like the cooking of the rice,
0:50:17 > 0:50:20I like the dashi and the bacon going through it.
0:50:20 > 0:50:22I love the beautiful langoustines that you've put on top
0:50:22 > 0:50:24and I like the bacon crisps.
0:50:24 > 0:50:26I think everything around the outside of the plate
0:50:26 > 0:50:28doesn't really need to be there.
0:50:28 > 0:50:30Monica and I are going to need
0:50:30 > 0:50:31to debate this one a little bit further.
0:50:36 > 0:50:38It's hard to take on the chin.
0:50:38 > 0:50:45It's like, you know, your dad telling you you're rubbish.
0:50:45 > 0:50:48At the same time, you've got to listen to all the positive things
0:50:48 > 0:50:52that they say, too, otherwise the competition would ruin you,
0:50:52 > 0:50:55- wouldn't it? - HE CHUCKLES
0:50:59 > 0:51:04Finally, Zoe's dessert is a pistachio and olive oil cake
0:51:04 > 0:51:08covered with a golden chocolate dome,
0:51:08 > 0:51:14accompanied by chocolate gravel, chocolate macaroons,
0:51:14 > 0:51:20raspberry jelly and a white chocolate and sesame seed mousse.
0:51:20 > 0:51:25It is served with a chai chocolate tea.
0:51:35 > 0:51:38What happened to the mousse?
0:51:38 > 0:51:40It melted.
0:51:51 > 0:51:54This has the making of a really good dish.
0:51:54 > 0:51:56The macaroons are a little bit on the hard side.
0:51:56 > 0:51:58I love the flavour of them, though.
0:51:58 > 0:52:00I love the raspberry tang in the jelly.
0:52:00 > 0:52:02The mousse has melted a little bit,
0:52:02 > 0:52:05but it still adds a nice flavour onto the plate.
0:52:05 > 0:52:09Where's the cake? Where's the pistachio cake?
0:52:09 > 0:52:12You had a beautiful piece of cake on your bench and you've cut it
0:52:12 > 0:52:16all down to this little incy-wincy portion. Zoe... Aargh!
0:52:16 > 0:52:18You've tried so hard,
0:52:18 > 0:52:21you've given us so much and you're running round at 10,000mph.
0:52:21 > 0:52:23I just wish you'd have slowed down a little bit.
0:52:25 > 0:52:29The pistachio cake, the raspberry jelly
0:52:29 > 0:52:31and the flavours of the chocolate all work,
0:52:31 > 0:52:33but the execution has let you down.
0:52:33 > 0:52:36You needed to pace yourself.
0:52:36 > 0:52:39You were getting really stressed in the last 5-10 minutes.
0:52:39 > 0:52:41You can't afford to let that catch up with you
0:52:41 > 0:52:45because it'll cost you your plate of food at the end of the day.
0:52:56 > 0:53:00I knew that dish wasn't perfect when I put it up, you know.
0:53:00 > 0:53:01It's heartbreaking.
0:53:01 > 0:53:04It's heartbreaking when you know how good that could have been
0:53:04 > 0:53:07so, yeah, not a great day.
0:53:18 > 0:53:22I think our chefs really felt the pressure in the kitchen today.
0:53:22 > 0:53:28The tension of the competition is massive right now.
0:53:28 > 0:53:30Wayne has started to grow in confidence
0:53:30 > 0:53:32and it's starting to show within his cooking.
0:53:32 > 0:53:35Everything was beautifully cooked on the plate today from Wayne.
0:53:35 > 0:53:40I just wasn't 100% convinced that the sauce worked with this dish.
0:53:40 > 0:53:42I really enjoy Arnaud's cookery.
0:53:42 > 0:53:45I understand the classic background that he has.
0:53:45 > 0:53:47What I want to see from Arnaud
0:53:47 > 0:53:48is the refinement of his fabulous cookery.
0:53:48 > 0:53:51That was a first for me, quail with langoustines.
0:53:51 > 0:53:53It actually worked very well.
0:53:53 > 0:53:55I was disappointed there was not enough of that bisque
0:53:55 > 0:53:59to taste on the plate, but Arnaud is getting there.
0:53:59 > 0:54:02Every time he comes back in this kitchen, he's getting stronger.
0:54:02 > 0:54:06Matt's cooking is very good, but when you give me a plate of food
0:54:06 > 0:54:10that looks like it did today, it's predictable.
0:54:10 > 0:54:12You and I knew exactly what we were going to eat with Matt's dish.
0:54:12 > 0:54:14We knew exactly what it was going to taste like
0:54:14 > 0:54:16and there was no surprise.
0:54:16 > 0:54:19This is for a place in the semifinal and if Matt's going to continue,
0:54:19 > 0:54:22he's going to have to give us a little bit more on the plate.
0:54:22 > 0:54:26If I was to get sent home, I'd be gutted, like, genuinely,
0:54:26 > 0:54:28I'd be gutted.
0:54:28 > 0:54:31But I've cooked to the best of my ability
0:54:31 > 0:54:33and if that's not enough and it's a competition,
0:54:33 > 0:54:35then, you know, so be it.
0:54:35 > 0:54:37Zoe really did challenge herself today.
0:54:37 > 0:54:40There was a few things on the pate that weren't working for her.
0:54:40 > 0:54:42The tempered chocolate wasn't working,
0:54:42 > 0:54:45the mousse was starting to melt.
0:54:45 > 0:54:48We asked for a showstopper dish and that's what Zoe wanted to deliver.
0:54:48 > 0:54:51She just didn't quite get there.
0:54:51 > 0:54:53I think she just put on a bit too much work
0:54:53 > 0:54:55in the time allowed for her today.
0:54:55 > 0:54:57Today, I wanted to bring that, you know,
0:54:57 > 0:55:02theatrical element to it and, unfortunately, I think, you know,
0:55:02 > 0:55:06maybe style over substance today and I think I shot myself in the foot.
0:55:09 > 0:55:13Rich frustrates me and his cooking excites me at the same time.
0:55:13 > 0:55:18He doesn't have to show all his ideas in one dish.
0:55:18 > 0:55:21He's got to be 100% certain every time
0:55:21 > 0:55:24he puts an element on the dish, it's there for a reason.
0:55:24 > 0:55:28One thing I do like about Rich - he's digging his heels in.
0:55:28 > 0:55:31He wants to stay very true to what he believes in.
0:55:31 > 0:55:34Let's hope that doesn't knock him out of the competition.
0:55:35 > 0:55:38I think that the judges know that the cooking's there,
0:55:38 > 0:55:40it's just are the ideas too much?
0:55:40 > 0:55:43They either want to see it again, they either want to see
0:55:43 > 0:55:46where it goes from here or they've had enough.
0:55:58 > 0:56:04Chefs, thank you for a great cook-off today.
0:56:07 > 0:56:09No matter what happens,
0:56:09 > 0:56:13hold your heads up high that you've done so well to be in our final ten.
0:56:16 > 0:56:18The chef leaving the competition...
0:56:24 > 0:56:25..is...
0:56:33 > 0:56:34..Zoe.
0:56:34 > 0:56:39- Thank you very much.- Best of luck, Zoe, thank you.- Thank you, Zoe.
0:56:44 > 0:56:48To leave at this stage is terrible, but, at the same time,
0:56:48 > 0:56:51I've had such a wicked experience.
0:56:51 > 0:56:54Maybe I should have simplified things today
0:56:54 > 0:56:56and I would have got a different response,
0:56:56 > 0:57:00but I wanted to go out with a bang and I think I did that.
0:57:01 > 0:57:05- Well done, guys.- Well done! - Well done, Rich.
0:57:11 > 0:57:15I'm kind of feeling happy, but it hasn't sunken in just yet.
0:57:15 > 0:57:17I'll probably wake up tomorrow and jump for joy.
0:57:17 > 0:57:20It's great, I'm really, really quite chuffed.
0:57:22 > 0:57:25I feel very lucky to have got through today.
0:57:25 > 0:57:27I stuck to my guns, which I always said I was going to do,
0:57:27 > 0:57:29but I feel very fortunate to be through, definitely.
0:57:31 > 0:57:34Yeah, I'm pretty relieved.
0:57:34 > 0:57:36Wow! I don't really know what to say.
0:57:38 > 0:57:41To be in the semifinals is like, "Wow!"
0:57:41 > 0:57:43I totally didn't expect it at all.
0:57:43 > 0:57:45I'm not going to take it for granted
0:57:45 > 0:57:48and really sort of focus and push on.
0:57:48 > 0:57:49Well done, guys.
0:57:57 > 0:58:01Tomorrow night, the second group of chefs battle it out
0:58:01 > 0:58:04for a place in the semifinals.
0:58:04 > 0:58:07It could make me or break me, really.
0:58:09 > 0:58:12It's not going to be pretty and it's not going to be easy.
0:58:14 > 0:58:17I think this dish is just wrong.