All language subtitles for MasterChef.The.Professionals.S16E08.1080p.HDTV.H264-DARKFLiX

From across the UK...

...32 up-and-coming chefs...

...are putting their reputations
on the line

in a battle to become

Professional MasterChef Champion.

Tonight, four new hopefuls
compete to impress MasterChef

judge Gregg Wallace,

renowned chef Monica Galetti

and Michelin-starred Marcus Wareing.

Compared to my career so far,
this is something utterly different

and I'm just trying to enjoy
the ride.

For me personally, like, it's me
versus me.

I'm just here to cook the best
plate of food I can do.

I'm a bit nervous.

But finally the day is here,
so I'm really excited to get

in the kitchen and get cooking.

I'm definitely here to go
all the way.

winning is obviously the goal.

I want fireworks in this kitchen.

I want a battle. And I can't wait
to see what talent is waiting

outside this kitchen door.

Marcus, Monica, we have four
new chefs to meet.

First of all, the Skills Test.
Two of them, Monica,

are going to be doing your
Skills Test.

Marcus, two of them yours.

What are you going to get
them to do?

I would like our chefs to prepare
and cook this lamb neck, served

with baba ghanoush, a pomegranate
vinaigrette and some toast.

We're off to the Middle East.
Fabulous.

Not sure how many of our chefs
have cooked lamb neck,

but if they cook it with care,
should be fine.

Years gone by, this was seen as a
second-class joint, wasn't it?

For stews and for braising.

It's got a little bit more sinew,
a bit more fat running through it

and if you like that on your lamb,
then it's a great alternative.

Off you go. 20 minutes, Marcus.
All right, first job, the lamb.

We're going to cook this medium,
medium rare.

Lamb neck because, as you can see,
there is a muscle joint

in the back of it,

if you're going to cook it pink or
medium, it does need time to rest.

Lamb neck's in the pan. Just oil,
some hard herbs.

So just keep turning the
lamb neck.

Some butter in there.

When you're "nappe” that butter
over, is it cooking

the outside of the meat?

It is, but also, the butter,

when you do that, what it does,
it aerates the butter,

so it doesn't burn.

Hey!

Right. So now onto this toast.

I'm just going to flatten them out.

What I love about doing it this way
is it goes in the oven with olive

oil, salt and a bit of pepper.

They just puff up and absorb.

It's almost like a crunchy
fried bread.

Now onto the baba ghanoush.

I've got a cooked aubergine
here. Scrape out the aubergine,

out of the skin.

Baba ghanoush is lovely.

It's cooked aubergine with a lot
of garlic and a bit of tahini

paste as well.

And, you know, you just dip
your bread in it.

Beautiful thing.

My tahini.

Cumin. Nice glug of oil.

Mix that up.

What I love about aubergine,
especially cooked this way,

they do take big flavours.
They really do.

Chopped parsley.

So, take out the lamb.

It's nicely cooked. So it's nice and
charred,

so it's like it's been over a fire.

Beautiful. I love the colour on that
piece of lamb. Look.

That's what I want.
I want that colour.

I don't want them to be afraid
and all delicate.

I want them to really get
some energy into it.

So we're going to make a pomegranate
vinaigrette.

So, some Dijon mustard,
sherry vinegar.

And sweetness from the
pomegranate molasses.

So this is going to go on the side.
The vinaigrette,

you've got some lovely ingredients,
like the pomegranate reduction

there, to add to it.

They've got some herbs they could
fold through it as well.

And it has to have a nice
emulsion to it.

So the pomegranate.

Wow. Want a few of the seeds out,
not too many.

I think we're ready to go.

A bit of crunchy fried bread.

How's that, Chef? Look at that.

Oh!

I never doubted you for a second.

Yeah. Look at that, look. Fabulous.

There you have it. Prepared and
cooked lamb neck, baba ghanoush,

pomegranate vinaigrette and toast.
Yes!

I think our chefs can do this.

The cooking of the lamb,
need to keep calm,

cook it beautifully. Baba ghanoush -

we're giving them the aubergines
already cooked.

Vinaigrette to cut
through the richness

of that baba ghanoush.

And they have to make some
nice toast to go with it,

because we're dipping
into this baba ghanoush.

Monica, you're going to leave
us now,

but I know you're going
to be watching intently.

See you in a bit. Right.

Good test, this. Let's see what they
make of this lamb neck.

Are you ready? I am ready.
I'm looking forward to this.

Let's call them in.

Who have we got first?

NARRATOR: 33-year-old Gabrielle...

Hello. MARCUS: Hello.

...is a chef working for a private
household in London.

So either it's quite quiet
and chilled with just the family,

or it can be like a house full
of guests and be quite full-on.

So I first began cooking seriously
when I went out to do a ski season

in the Alps, and from then, I worked
on boats, whether it's sort

of spending the winters
in the Caribbean or sailing

across the Pacific.

You're in these remote places,

you have to go to the local market
and work with the ingredients

that are there,

and I think it's definitely
informed my cooking and the dishes

that I serve today.

My style of cooking is fairly casual
and approachable,

but with an air of refinement to it.

Having Marcus Wareing and
Monica Galetti

judging your food is always
going to be a bit intimidating,

but I've worked with some pretty
high-powered, pretty intimidating

people, and so I think
I should be OK.

Welcome to Professional MasterChef.

This is a Skills Test.

And this test was set by none other
than Mr Wareing himself.

I'd like you to prepare
and cook the lamb neck.

Serve it with baba ghanoush,
pomegranate vinaigrette

and some toast.

OK. 20 minutes.

Over to you. Great.

Just going to remove some
of this sinew.

Cooked a lamb neck before? Prepped
it and cooked it before? I have not.

So she's trimming some of
the sinew off.

She doesn't have to take
all of it off, but it's fine

to remove some so it's not
too tough.

What's your background, Gabrielle?

So I work as a private chef,
and before that, I worked

on super yachts for many years.

Super yachts?! So how long
did you do that?

A decade. Wow.

All over the world? Yeah.

A lot of time in the Caribbean
and Europe.

And then I also
went across the Pacific.

What was your favourite place?

French Polynesia was pretty special.

Just an incredible location.

Amazing seafood.

And the most difficult place to get
decent fresh produce?

Also. Same answer.

SHE LAUGHS

Right. So have you got a plan?

I'm just going to sear it a little
bit, and then I'm going to pop

it into the oven.

And then I want to leave it to rest
for at least a few minutes

at the end as well.

I'm going to put
this in the oven now.

No, it looks good.

I'm just going to fry off the bread.

It sounds like you've had
a fantastic career. Why MasterChef?

So I've been back working in London
as a private chef for a few years

now, and I was kind of ready
for the next challenge, I guess.

Gabrielle, you are halfway.

So you've got ten minutes left. OK.

We've got the lamb in the oven.
The toast you're pan-frying.

You've started your baba ghanoush.
Yep.

So I'm just grinding up some
garlic and some spices.

Yeah. Looks good. I love the
flavours she's using.

She's doing pretty good.

Yeah? Hmm. Good. Yeah.

So what have we got left to do?

Just the vinaigrette and take
the lamb out, which I'm going

to do now.

I don't want him to overcook
while we wait.

Where did you learn your art?

So I spent a lot of time
learning on the job.

I'm not classically trained
and I've never worked full-time

in a professional restaurant.
I've done sort of little stints.

Tell me about the vinaigrette.
What have you got in there?

So it's got a little bit of Dijon
mustard, some white wine vinegar,

pomegranate molasses, just
to sweeten it up a bit.

And actually, it could do with a
little more...

...because it's still a bit tart.

Good to see her tasting everything.

I think she's ready to plate up.

Right, Gabrielle, you've got
two minutes left.

Right. Should we have a look at
this? Moment of truth.

SHE EXHALES

I'm pretty happy with that.

No, looks good. Looks really good.

Done? Done. In time.

Well done. You all right?

And breathe.

Gabrielle. Hello. You seemed to work
your way through that.

The lamb, perfectly cooked.

Fantastic. The vinaigrette,

you've got the pomegranate
flavour running through it.

It's sweet, it's sour. You were
tasting absolutely everything.

The baba ghanoush is delicious.

I think this is an excellent
start to your competition.

Gabrielle, I like that you trimmed
down the extra sinew on the lamb

neck, cooking of it, searing it,
you know, letting it rest.

Understanding that takes knowledge.

Yeah. A joy to eat.

I'm excited to see
what your signature round is about.

Good start. Keep it up.
Thank you so much.

Your baba ghanoush is packed
full of garlic.

That with the sharp, sweet
vinaigrette of pomegranate,

absolutely delicious.

Thank you so much.

That's a first-rate Skills Test.

And look at it. They're still
eating.

Great start. See you in the next
round. Go on.

Thank you. Thank you.

I can't remember this happening
where we just stand here

and demolish the dish
on a Skills Test.

It's slightly embarrassing,
isn't it?

Oh, my God. That's not real.

Unbelievable.

It went so much better than I could
have dreamed of it going.

Yeah. Good. Phew!

It's over.

Next in is 33-year-old Giovann.

Nice hair.

Originally from Malta, he's now
an executive head chef

at a Sicilian-inspired restaurant
in the heart of London.

I always wanted to be a chef
since a very young age.

I grew up on a farm.

We always had sheep, chickens,
rabbits.

We always made our own cheese,
honey.

So I grew up with the direct
contact with the produce.

That's why I love working where
I am, using loads of spices,

fresh ingredients, fresh fish.

It just gives me that feeling
of being at home.

I've entered MasterChef
because I like to challenge myself.

I've been waiting for this moment
for a really long time,

so I'm definitely going to give
it my all.

Service, please!

Welcome to MasterChef. This is a
Skills Test, Giovann.

Yeah. And this Skills Test
was set by the chef over here,

Marcus. I'd like you to prepare
and cook the lamb neck.

Serve it with baba ghanoush,
a pomegranate vinaigrette

and toast. OK.

That sound OK? Yeah, I think so.
Yeah, I think so, Chef.

20 minutes. Off you go.

OK.

Let's start by cleaning this.

Breathe, Giovann. Are you all right?
Yeah, yeah.

OK.

Breathe, Giovann. You've got this.

He's trimmed his lamb.
He's cut it in two.

That's all right.
It will cook faster.

I hope he doesn't forget to cook
his meat.

Where did your love of food begin?

I think in my grandma's
kitchen, really.

As a young boy, she used to cook
away and I just watch her, really,

and I think I just pick
that love from there.

It's good. That's good.

But I'd really like you to get
your lamb on now.

A bit of tahini in there.

WHISPERS: Giovann, put the lamb on.

Put the lamb on.

You've had five minutes. Yes, Chef.

Uh! Finally.

So a bit of olive oil.

Remember, you've also got to make
a pomegranate vinaigrette

and some toast.

Wow. Yeah. You've done that before.

A few times, Chef.

Either that or you play the drums.

OK. I like his pace.

Giovann, you are just over halfway,

so you've got about nine minutes
left. Yeah.

Lamb's got a lovely colour on it.

What position are you in the kitchen
you work in?

I'm exec head chef. Exec? Yeah.

I know it's a bit of a big title.
That is a big title.

I am very much a head chef, though,
in terms of hands on the job.

Executives tend to sit
in offices, don't they?

I don't know. I don't want
to say that. Normally.

I don't want to get a lot of
backlash after today.

Go on, pour it on.
Pour that butter on.

Yeah!

You're doing OK. You bread's in.
Yeah, lamb is cooking.

You've got enough time.
There's never enough time, Gregg.

He's right.

You've got three minutes left.

So you've got three minutes to
dress your dish,

so plenty of time. OK.

That's the bits.

Nice-looking toast.

That lamb, it's a bit under.

Hmm.

I like that. I think
that's a good idea.

You all finished? Yes, Chef.

You had a minute left to go.
Well done.

You all right, Giovann?
Hi. Good, thanks, Chef.

That's a good start.

Your lamb is a little
bit on the undercooked side.

I think you should have got
it on a bit sooner.

The vinaigrette, it's just a little
bit too much pomegranate molasses.

It's just a little bit
on the sweet side.

But I like the way you worked.

You're very well organised.
The presentation,

I like the fact you've got
your toast into shapes.

I like the idea of the baba ghanoush
on the toast and the lamb

on the side. So, overall, really
good start, very well organised.

Just focus on the detail of flavour,
more tasting.

I like your thought process,
from the cooking of your toast

to the way that you plated it.

I like the texture of your
baba ghanoush.

I think it's a good start.

Lovely presentation.

I like the sweetness of your
dressing, cos I've got

a very, very sweet tooth.

But your lamb is a little
under for me.

Giovann, not bad.

See you soon. Thank you very much.
Thank you very much.

On the whole, it went pretty good.

I got very constructive feedback
that I will take forward

in the competition and in life.

We've seen two already.

Monica, I'm sure you've got
a fantastic challenge for them.

What is your Skills Test?

I'm going to get our chefs
to make us a apple tarte tatin,

served with a Calvados anglaise.

We've got a boozy custard
and an apple tart.

Marvellous stuff.

I think the caramel, the cooking of
the apple, the pastry, the sauce,

it's a fantastic skill,
but it's a skill that I think

will scare our chefs.

20 minutes. Off you go, Chef.

Right, let's do this.

First thing I want to do is to get
this tarte tatin in the oven.

So I've got butter,
a thick bit of butter.

And what you do is you sort of press
it into the base of your pan.

You really have got a buttery
base. You're a buttery base.

Ooh!

And then sugar on top of it.

Grab our apple.

Where did you first learn to make
a tarte tatin? At the Gavroche.

And it was also the best thing to
have for breakfast.

You'd have the leftover tarte tatins
from the night before and you used

to fight over it in the kitchen.

I'm scoring the apple, so that's
going to make it cook much quicker.

Cut a circle of the pastry.

And I'm just pressing it around.

I've seen many being made,
and you make caramel, you slice

the apples down, and then you put
the pastry over it.

And then in the oven, turn it out
when it's done.

I've never seen this before.
This classic way of making it

is the simplest but the best way,

because I love how the caramel
catches the pastry.

Everyone's got a different type of
technique. The most important thing,

it's a hot dessert with pastry
and the lovely caramelised apple.

Nice and hot.

You also need to pierce
the top of the tatin,

so that the steam can escape.

If you don't, then that moisture
and that steam will stay

inside and it will dilute
the caramel.

So the tart is in the oven.

I'm going to make my anglaise
to go with it.

Vanilla pod into the milk

and the cream.

Creme anglaise and a custard,
the difference is...?

One's thickened with starch,

so you can have it hot
and you can boil it.

You can't boil a sauce anglaise.

So you'll never, ever get
a hot sauce

anglaise in a restaurant
anywhere. Hey.

And then we're going to add
the milk

warm to it, am I right?
That's right.

And then a splash of Calvados
at the end. Mm!

Apple brandy.

Lovely.

Hey.

Unbelievable. I love that.

And I'm just going to put
that pan back on the heat,

cos it's got the caramel in there.

Mm.

Yeah. Go on, kid. Get amongst it.

More of that, just
through it.

Wonderful.

Just on the side. Lovely custard.

And there we have it. Tarte tatin
with a Calvados anglaise.

Yeah.

Beautiful and really clever.

That's a nice technique
to get a tarte tatin done quickly.

Whether our chefs do that,
well, we'll see.

Marcus, you're going to be on
pud watch.

We'll see you back here
for another tasting.

Get them in. This is going to be
great. You ready?

Yeah, I'm ready.

NARRATOR: First to face Monica's
Skills Test is 29-year-old Kasae.

Originally from Australia,

she's now a head chef
at a contemporary Japanese

restaurant in Bath.

We take a lot of Japanese produce,
also a lot of British produce,

and then put a quite intense
Japanese influence into it.

I was born in Australia
in a town called Mildura.

A small farming town,

lots of grapes and oranges
and stuff like that,

so we were always brought up around
really fresh produce.

I started waitressing at about 20,
and then I covered for someone

in the kitchen who was on holiday,
and I was just hooked

as soon as I went in.

So I did a three-year
apprenticeship and then two

more years in Australia.

And then I moved to New Zealand
for a year, Sweden for a year,

and now here.

Travels have heavily, heavily
influenced my cooking style.

Going into the MasterChef kitchen
for the first time I think

will be a little bit intimidating,
but hopefully I can keep my

nerves under control!

Service, please.

Kasae, welcome to
Professional MasterChef.

This is a Skills Test.

This one was set by my good
friend Monica.

Perfect.

I would like you to make
us an apple tarte tatin. Mm-mm.

Served with a Calvados anglaise.

OK. 20 minutes.

Off you go. Thank you.

Goodness. My hands are shaky.

So what's your plan
for your tarte tatin?

Get my caramel going.

Put a little bit of vanilla
in there. Mm-hm.

Put the apples in.

I think the most important thing is
to get the tarte tatin in the oven,

and then I can focus on the anglaise
and hopefully get

that done pretty quickly.

Good. That's a great plan.

Have you made a tarte tatin before?

Only once, actually, yeah.

My partner's French, so he showed me
how to make it.

Is your partner a chef?

He is, yeah.

We met in Australia. We ended up
working in the same restaurant.

So did you both come to the UK
together?

Yeah, we did. Now we've been here
for a couple of years.

Generally a tarte tatin is either
half or a quarter of an apple,

but she's slicing the apples.

It's more like a little apple tart
rather than a tarte tatin.

Right. So you've got a caramel with
sliced apples

and now the pastry on the top.
Yep.

Just tuck that in, so when I flip it
back over,

hopefully it keeps all
the juices in.

She hasn't put any holes
on top of the pastry.

So, a little, little error there.

You've got ten minutes left. OK.

I'm sure that's going to fly by.

Creme anglaise and Calvados sauce.

We've got eggs, sugar in one bowl.

Milk, cream and vanilla in the milk.

So she's making a beautiful,
rich anglaise.

I'm not 100% sure how I'm going
to add the Calvados.

I don't know if I should boil it
a little bit and add it at the end.

OK, she's reduced a bit of Calvados
and she's just poured it into

the custard. I just don't think
there's enough Calvados

in there, to be fair.

You've got five minutes left.

Hopefully my tarte tatin will be
cooked on time.

My partner will be disgraced
in how I pronounced that,

I'm sure. He might not be able
to say didgeridoo properly.

OK. Now the moment of truth.

Da-da-da-da!

You all done, Chef? I think so.

You made that look very easy.

Not on the inside. Well done.

Kasae, I like how calm you managed
to stay. You made the tarte tatin

with the caramel. You burnt off
the alcohol of the Calvados.

It's just made it really sweet,

but I love the texture of
the anglaise.

I think you could have maybe put a
few more apples into the pastry.

It's more like a tart fine... Mm-hm.
..than a tarte tatin.

The caramel is delicious.
You've got vanilla in there as well.

The apples beautifully cooked.
Great attitude to the kitchen.

Thank you. You sliced the apples
really thin, so they're cooked.

There's caramel in there. You've got
vanilla in the tart.

You've got vanilla in the custard.
I'm really happy with this.

Thank you.

Kasae, we're smiling. You're
smiling. Great start.

OK. See you in the next round.
Thank you very much.

Thank you so much.

Oh, my God. What a whirlwind.

That was incredibly tense.

That was amazing, though.
Really good fun.

Last up is 31-year-old Kyle,
who is a sous-chef working

in a country house hotel
on the Durham coast.

As a kid, like, I always knew
I wanted to be a chef.

I remember, like, running
home from school.

I'd watch, like, Ready Steady Cook.

I used to love all that, and then
try and re-enact little bits

and bobs in the kitchen.

When I cook, it's an escape.

I like to just get lost
in it, get immersed in it

and my whole life's always
been about food.

I've always had a plan to do
this competition.

I've won regional competitions, like
North East Chef of the Year.

I want to see how I react
to a national level with some

of the best emerging chefs
in the country.

I think I belong in that category.

I don't think you get bigger
than this.

Hi, Kyle. Hi. How are you?

It's pastry, isn't it?

It is pastry. Is that OK with you?

It's going to have to be, isn't it?
You have 20 minutes.

Good luck. Cool. Thank you.

He looks nervous.
He's like, "Oh, no."

So although you haven't made
a tarte tatin before,

what's your plan? Very quickly
caramelise these off

in a bit of the Calvados,
in the pan with some butter.

And then I'm going to cut this out,
cover it over, pop it in the oven,

and then try to remember how to make
a creme anglaise.

Go on, then. Get under way.
Let's go. Yeah.

WHISPERS: He's got no sugar.

One of the most important
ingredients he's forgotten - the sugar.

So he's thinking like
he's caramelising a piece of meat,

so he's got butter in a pan
and he's cooking it.

This is a pudding. So you can't get
a caramel without sugar.

Quite rustic.

You're halfway, so you've still got
ten minutes. Yeah.

It'll disappear fast, though.

So your tarte tatin is in the oven,

and now you're making your anglaise,
yeah? Yeah.

Been a while since I've made one.

So what sort of food do you do,
Kyle? So it's a bit of a mix.

I love, like, Asian-style food,
Italian, Spanish, a bit of a mix.

I haven't really got a style that
I try and stick to, just flavours

I like to cook.

But he's whisking it up,
which is aerating it - good.

He's got his milk and cream on

with his vanilla stick in.
It's coming up to the boil.

He says he's not made an anglaise
for a long time, but he's done OK.

I hope he doesn't forget
the Calvados.

So the creme anglaise is made.

We're just waiting for the tarte
tatin to cook now, right?

Yeah. And just pour a little bit
of Calvados in.

How long have I got left, time-wise?
You've got three minutes.

I should have caramelised the apple
first in a bit of sugar and butter.

Yeah. So you've got a tarte tatin
with no sugar in it.

Aye. It appears that way,
doesn't it?

I'm going to make a caramel very,
very fast.

Bingo!

Do you know what?
I like your ingenuity.

I think we're going to call
you Unconventional Kyle.

That looks a nice-looking
caramel, but some butter

in there would make it better.

You're going to have to think
about plating up soon. Yeah.

Oh. Ah!

I feel like I've cheated a little
bit there. You've got a minute.

Are you done? Just custard,
and that's it.

There you go. Ha!

Oh, dear.

Wow!

I've seen a lot of tarte tatins made
in my time in kitchens,

but I've never, ever seen one made
quite like that.

Neither have I.

Cor, that's sweet!

The tarte tatin making, you
completely forgot about the sugar.

You've also made a caramel separate.

Only thing is, the caramel was a dry
caramel, which has then set quite

hard, like toffee.

I actually think you've probably not
done much pastry at all.

In fact, I think, probably the last
time you did any pastry was probably

in catering college. Am I right?
You're right, aye.

Yeah. And that's exactly
what I could see here.

You had no clue what you were doing,
but you did get yourself through it.

Not bad, nonetheless.
We've had worse.

We have. Oh, yeah. A lot worse.

You did make big mistakes,
but what is a positive is you kind

of knew halfway through. And also,
you tried to rescue it.

I like that.

We'll see you in the next round.

I don't think I left
a very good impression.

I think if anything,
I look quite weak.

Definitely something
I need to rectify, um, and quick.

I think we've got four
very interesting chefs here.

We had good Skills Tests, apart from
Kyle, who had a bit of a wobble.

But I actually like the fact
that he tried to rescue it.

I think that's a real positive.

I think we're going to have a great
second round. Yeah.

Yeah. Good bunch.

This is your signature
two-course menu.

The food you're about to cook
is going to give us an insight

as to the food that excites you,
the food that you enjoy.

Come on. Do your best.
Give us a difficult judging.

1 hour and 30 minutes to deliver
a fabulous main and a dessert.

At the end of this, two of you will
be leaving us.

Show us what you've got.

I'm feeling good.

Have given a bit of work
to do, but I want to prove

that I can do this,
I've got what it takes, really.

I am excited to put my food
up in front of the judges.

It's a little bit nerve-racking,
as always.

You want to put out the best
you can do.

So let's hope I can follow through.

Being a chef is a massive
part of my identity.

Whether it's a holiday, it's always
based on food, or if it's at home,

it's about trying different things.

So, yeah, it's a huge part
of who I am.

So, tell us, what's your menu?

So to start with, I'm doing
a lamb saddle.

It's going to go with a Goddess
dressing, so that will be with

anchovies, tarragon, wild garlic,
lemon juice and a little bit

of creme fraiche to finish it.

And then that's going to go
with some seaweed-glazed carrots.

A Goddess sauce.
I've never heard of it.

My old head chef said that it used
to be pretty popular back

in the '80s, and I love
the idea of it pairing with lamb,

with the anchovies. And for dessert?
Yeah, my dessert is a coconut

bavarois. So a set coconut mousse,
a little bit of champagne jelly

on top, yuzu, elderflower-glazed
strawberries

and some coconut biscuit. You're
Australian, your partner's French.

Can I ask you, after all
your travels, why here?

The food scene, it's something that
we're always told about in Australia.

If you're a chef, you've got
to go to England.

Me and my partner would like to open
up our own restaurant, hopefully

in the not-too-distant future.

Kasae has got a great-sounding
menu.

She's taking the lamb saddle,

she's putting it in a vac pack
and cooking it in a water bath.

It should come out, get sealed
off in a pan, and then rested

before she cuts into it.
Shallots chutney.

So you're going to get a little bit
of sweet and sourness.

We've got the Goddess dressing.

That's where the anchovy
comes into this dish.

It's a strong-flavoured fish,
but it just seems to complement

lamb very well.

I'm pretty confident. I just
have to get a wiggle on, put

the foot on the gas and hope
for the best.

which has been heated up.

Her dessert is a coconut bavarois,
a coconut puree

The gelatine has been added to it,
and she's added some lightly whipped

cream into it,
once it's cooled down.

Almonds, coconut,
rosemary biscuit - nice,

crunchy biscuit for texture.
A champagne jelly,

I want to taste the alcohol,
the sweetness.

The jelly can not be set too hard.

25 minutes gone, everybody.

25 minutes gone.

Definitely a man on a mission.
I want to put some graft in now.

Managed to practise these a couple
of times,

so it's a dish I'm hopefully
comfortable with.

What are you making, Kyle?
Lamb rack with ewes' curd

and black-truffle-stuffed morel.

White and green asparagus, jus gras,

and I've got a herb puree and
anchovy emulsion.

And then for dessert, I'm doing
a creme fraiche parfait, meringue,

caramelised sourdough with
caramelised miso caramel.

Something that I know how to do,

which I've mucked up first time
round. Kyle, really?! Really.

You did a Skills Test and you've
got caramel on here.

I'm going to nail it this time,
though. Do you have family at home?

Yes. I've got a wife and my
little girl, Grace, as well.

She's only seven. My biggest critic.
So, yeah, very excited.

She keeps asking when it's
on and stuff like that.

All right. Smash it, Kyle.
Good luck. Oui, Chef.

Kyle's first course is rack of lamb.

The success for this dish
is really good lamb cookery,

a very good sauce, and just making
all the elements

around the outside perfect.

Lovely herb puree, fresh asparagus.

Jus gras is a split gravy.
A bit of fat running through it.

I like the sound of morels
being stuffed with black truffle

and ewes' curd.

Hopefully, the ewes' curd mix isn't
going to split and become grainy

in there.

Kyle's pudding, we've got a creme
fraiche parfait.

Nice and cold, nice and rich.
I want it to be really creamy.

Topped with Italian meringue. You
need to be very careful of the

quantity of meringue
that you pipe on top.

You do not want this dessert
to be too sweet, especially

when it's sitting
next to caramelised sourdough

and a miso caramel.

This is one of the biggest
things I've ever done.

This is my time to shine and to show
who am I and what my food is.

Let's see.

What are your two courses?

Herb-crusted lamb rack with black
olive and smoked anchovy tapenade,

sun-dried red pepper jam,
caramelised Tropea onion

and a cumin jus.
And for the pudding,

I'm doing a strawberry and almond
tart, with rose water and strawberry

jelly, cinnamon and ricotta ice
cream, and macerated strawberries.

Your main course, you've got the
flavours of Malta here.

Mediterranean... Yes, Chef.

...but with influences
from North Africa.

Yeah, I think there's loads
of influences.

We use a lot of spices and herbs,
like coriander, cumin.

I love cumin with lamb.
I just love it. Right.

Listen, we'd better let you get on.
Yes, Chef.

Don't forget, you've got
your lamb to cook soon. Yes, Chef.

Giovann is cooking a rack of lamb.

He's got mint and parsley
crust going on there.

We're halfway through the cook
at the moment. He certainly needs

to get that lamb on.

The most important thing with lamb
cookery is you can't rush it.

Rack of lamb - you've got to
render the fat.

It needs to be rested.

Caramelised onions. That'll bring a
lovely flavour to this dish.

And, of course, pepper jam.
I like the sound of that.

The sun-dried peppers -
very strong in flavour.

So it's going to be sweet and sour.
I don't want it too sweet, though.

Black olive and beech-smoked anchovy
tapenade.

Oh, a tapenade will work
wonders with lamb.

My dessert is a nod to my nan,
because she passed away

back in January.

She used to make a strawberry jelly
and ice cream, and we used

to love it.

So there's a salute to her.

His dessert is a strawberry
and almond frangipane.

I love the idea of adding cinnamon
with the sheep's ricotta ice cream.

That will be a lovely edge
that I think will complement

the vanilla and the almond
flavour of the frangipane.

Right, Chefs, you've got
20 minutes left.

20 minutes.

I've practised my signature dish
about three times, with my boyfriend

there timing me and distracting me
with questions and writing notes.

So it's been quite extensive.

Right. What are you cooking?

Turbot poached in a lemon
and champagne beurre blanc,

with a pea and asparagus puree and a
crab croquette.

What about pudding? Honey
and lavender panna cotta

with Sauternes-poached apricots
and a pistachio tuille.

We know the career you've had,
but your passion for cookery,

where did that start?

Growing up, food was always
a time where the whole

family came together.

It would always be around some sort
of party and a table surrounded

by all the people you love.
Who is the cook in the house?

My mum is a very good cook.

Is Mum proud now
of what you've achieved? I hope so.

Although, I was expecting a good
luck call or text,

and none was received.
What's Mum's name?

Sarah. Sarah! Here!

Your little girl's on the telly!
Send her a message!

I've sorted it for you, Gabs.
Now I'm in trouble.

That's bang out of order, that is.

Gabrielle's menu sounds fascinating.

The turbot needs to gently poach.
It cannot afford to be boiled.

Otherwise, it will dry out.

She's serving it with potato scales?
Sounds interesting.

Just got to make sure they're evenly
cooked and they don't burn

on the edges.

Spiced crab croquette.

Her bechamel needs to be thick
enough so the croquettes

are going to hold.

We've got pea and asparagus puree,
so that's going to have a vibrant

green colour and, of course,
lovely and smooth.

We've got a honey and lavender
panna cotta.

The most important thing
is that the panna cotta

has to be set just right.

You want to have the honey - that's
going to bring sweetness -

and, of course, the lavender,
the flavour of an English garden.

Pistachio tuille. So that's going to
bring some texture.

Gabrielle is poaching her apricot
in a Sauternes,

which is a sweet wine.

She's also got honey, so she's got
to make sure she has the balance

of the sweetness there.

Otherwise, it will completely
take over.

Chefs, you have just eight minutes
left.

You need to start thinking
about getting some food dressed.

A little bit behind plan,
but getting there.

Dessert is looking good. Lamb
just needs to render

down a little bit more, but I'm
happy with it.

Yeah, no worries. Got everything on
that I need to have on.

Asparagus, carve lamb, morels,
plate up.

See if I can get it over the line.

You've got a couple of minutes,
guys. Are we plating?

Yes, Chef.

Chefs, it is final, final touches!

Right, time's up! Stop. Please stop.

You both, you all right? Oh, my God.

Well done, guys. It's done.
It's finished. Thank God!

NARRATOR: For sous-chef Kyle's main,

he has cooked a rack of lamb,

morels stuffed with black truffle
ewes' curd, white and green

asparagus, lovage and parsley puree,

anchovy puree and a lamb and caper
jus gras.

The lamb is fabulous.
It's beautifully cooked.

I love the sharpness of the vinegar
in the sauce, and the truffle

running through your little morel
there is great.

Good dish, that, Kyle. Cheers.
Well done.

Your herb puree is really strong
with lovage.

Rarely do you get anything
with lovage and it's quite bitter.

I'm really enjoying taking
the crunch of the asparagus, putting

it with your sauce, with
the anchovy, with your herb puree

very, very much.

Nice pockets of surprises in there
from the mint and the capers

and your sauce, the sharpness
of the sauce. The anchovy puree,

you've only got a small amount
there, and you don't want

any more because it's very strong.
Well done, Chef.

NARRATOR: For his dessert, Kyle has
made a creme fraiche parfait

topped with meringue,

with caramelised
sourdough and a miso caramel.

Kyle, I really like
the presentation.

It's simplistic yet full
of things that I'm looking

at and I want to try.

Your parfait is beautifully chilled.

It's incredibly creamy.

The correct amount of Italian
meringue on top, beautifully burnt.

And I love the bitter notes
of your sourdough on top.

You've delivered an absolute
stunning dessert here.

You did my Skills Test,
and you made a caramel

that was rock hard, but you've

nailed it in your miso caramel
sauce here.

Kyle, that's fantastic.
It's really sophisticated.

I'm loving that.

Your parfait here is creme fraiche.

It is sour, like a yoghurt.

You've got sweet Italian meringue.

Then you've got bitterness
from those cocoa nibs.

Why on earth you couldn't do a
simple dessert in the Skills Test,

I've no idea, when you can put
this together.

Yeah, good feedback.

I'm very proud of how it went.

GABRIELLE: Well done, buddy.

And I think I proved a point
that I belong in this competition.

NARRATOR: Private chef Gabrielle's
main course is poached turbot

with sliced potato scales,

spiced crab croquette, blanched
green beans and asparagus,

pea and asparagus puree...

...and a champagne and lemon
beurre blanc.

That sauce has gone a little bit
greasy, and it's too heavy

with acidity.

The rest of your dish, I think,
is absolutely delicious.

Your turbot, it tastes like a fish
that's just had a bath in butter.

It's absolutely lovely.

It's melting. I like the potato
scales you've put on it.

The little crunch of that,
they're good.

The vegetables are perfectly cooked.
The asparagus puree, that's great.

Tastes good.

But the croquettes, it's a little
bit on the heavy side.

Little croquettes should
just be light and fluffy inside.

The fish is beautifully poached.

Your vegetables - lovely,
vibrant green.

But the beurre blanc has split,

which is a shame, because it needs
that sauce

to bring everything together.

NARRATOR: For her dessert,

Gabrielle has made honey and
lavender panna cotta,

Sauternes-poached apricots
and a pistachio tuile.

There's two things for me
missing in your panna cotta.

Sugar - there's not enough.

And I can't taste the lavender.

And I want my apricots just
to be sweetened up a little bit,

because they're just a little bit,
uAh ! (] ]

A bit tangy.

An absolutely lovely, crispy,
thin tuille.

Nutty pistachios.

Just absolutely lovely.

But the panna cotta has got
too much setting agent in it.

I'd eat it, but I would
prefer it not as bouncy.

I'm loving the apricots
with the Sauternes through it.

But I find my panna cotta
just a touch too firm.

Are you OK? Sorry.

That's all that emotion
and the stress

from the day coming out.
It happens a lot.

The MasterChef kitchen is so much
tougher than any other kitchen

I've been in.

To have them looking
at you and questioning

you about your dish is just a kind
of pressure that I cannot describe.

NARRATOR: Executive head chef
Giovann has made rack of lamb

with a mint and parsley crust,
sun-dried pepper jam,

caramelised onion, black olive,

anchovy and pine nut tapenade,

and a cumin lamb sauce.

I like your presentation,
but this lamb,

albeit mine's nice and pink,

could have certainly done
with being sliced.

It's really difficult to eat
when you have to cut

through the bones.

And the sauce -

I love the flavour of cumin,
that North African flavour.

This dish can deal with that.

I think the chutney's delicious,
the tapenade is great,

the sauce is great. Very good.

I really like the sweet
peppers in your chutney.

The onion is sweetness again,
natural sweetness,

with a bit of bite.

So I'm happy.

It's a great plate of food. Tapenade
with the anchovies and capers

works so well, but you put a twist
with the pine nuts in there.

I've enjoyed that.

But if you're going to say mint
crumb on there, make sure it

sings through.

NARRATOR: For Giovann's dessert,

he has made a strawberry and almond
tart with macerated strawberries,

strawberry and rose water jelly,

strawberry jam and a sheep's ricotta

and cinnamon ice cream.

You've got a little hint of rose
water there. You've got a nice

flavour of the strawberries on top,

but your tart is dense
and it's heavy.

If I just take the tart and eat
that with a cup of tea,

perfect. But as a dessert,

it doesn't work.

I saw you put the jelly on straight
away, and it was literally melting

under your very eyes.

Ice cream is grainy.

The ricotta is there, but I'm not
getting that energy of cinnamon.

So you're missing key things here.

It's a shame your jelly is not
the right texture, but it's a lovely

flavour of sweet, sharp strawberry
and almost haunting rose water.

The cake, it's like a take on a
Bakewell tart.

Frangipane in the middle with some
fruity jam.

The flavours I'm really enjoying.

The tart with the strawberry
works so well.

And with your sheep's ricotta ice
cream, it should all come together.

But because the ice cream is
over-churned, it's become grainy.

It's not worked.

So gutted.

I can't believe I failed so badly.

WHISPERS: I hate pastry.
Don't worry.

The amount of hours put in,
it's ridiculous.

So it will be very hard if I go
home today.

NARRATOR: For head chef
Kasae's main course,

she's made a sous vide lamb saddle,

dull-seaweed-glazed carrots,

oyster leaves, wild garlic,

shallot chutney and tarragon with a
wild garlic

and creme fraiche Goddess sauce.

MARCUS WAREING: Kasae, you can't put
all this food in that little circle.

It doesn't fit.

The lamb's nice and pink,
and carrots are wonderfully cooked.

And I love the way
that you've prepared them.

There's so much care.

Your Goddess sauce, it's citrusy,
it's salty from anchovy.

It's got the strong tarragon
flavour, which I like.

A lot of garlic. I like that.
I think that's a good idea.

Love the seaweed on there.

There's a lovely little saltiness
there, but the sweetness

is definitely coming through into
the carrots. They've got a lovely

bite to them. Beautifully prepared.

The chutney on the side
is sweet and sour.

I like your ideas
and I like your execution,

but you've just got to think
of what it looks like.

Not just what it looks like,
but how you eat it.

And it's just the wrong plate.

NARRATOR: For Kasae's dessert,

she has made a coconut bavarois
topped with champagne jelly,

fresh strawberries, an almond
coconut and rosemary biscuit,

and an elderflower,
strawberry coulis.

Kasae, I think your dessert
presentation is so much better.

I love the colours of it
with the strawberries on top.

The champagne jelly is delightful.
It's popping.

You haven't burnt the champagne
off, you know,

so you're enjoying the flavours
of champagne on there.

And the strawberries with
elderflower is delightful.

You don't see bavarois much.

It's really nice to see,
effectively, a classic.

Love the yuzu in the strawberries.
The strawberries are delicious.

The sauce around the outside
is delicious.

The coconut biscuit literally
melts in your mouth.

It's like ice cream.

It's an indulgence of strawberries
and cream on another level.

Absolutely loving these flavours.

That jelly on the top
I'm finding divine.

It's like a gulp of champagne you've
just swallowed.

It's just left a little bit
of sharpness on there.

It's really lovely,
really refreshing.

It's also helped
along by the elderflower.

Great flavours, great invention.

Coconut, strawberry, champagne.

You must have had some
wonderful picnics.

I'm kicking myself about my choice
of plate.

I hesitated between two different
types of plates, and I went

for that one in the end,
and it just wasn't the right one,

which ultimately kind of let
the dish down a little bit.

WHISPERS: Can I collapse now?

But I'm happy that they enjoyed
the dessert.

Yeah, I'm buzzing about that.

We've got four very good chefs here.

What I liked about them
was the diversity in the ideas,

their thinking, their cookery.

There was mistakes here and there,
but I'd rather have that problem

than basic food.

The most remarkable story
of the day is Kyle.

He had, without doubt, the worst
Skills Test. Came in here

with a point to prove and set
about his task incredibly well.

A lot of skill on show there today.

Really nice surprises
as you were eating the dish.

That dessert from Kyle today
wasn't just my favourite dessert

in the kitchen, it was my favourite
plate in the kitchen.

I just thought it was incredible.

He deserves to go through,
don't you think? I do.

I agree. Right, Gabrielle, Kasae,
Giovann.

One of them is going through
to the next round.

Two of them are going home.

Kasae's lamb was nice and pink.
Presentation...

It's just a shame to take all
that and cram it into the smallest

plate she could find.
Goddess sauce was interesting.

A little bit of saltiness
from the seaweed.

I really enjoyed Kasae's bavarois.

Strawberries with the yuzu.
That was a good idea.

Champagne jelly, I thought,
was absolutely delicious.

Gabrielle's menu sounded great.

Fish was nicely cooked.

I thought the vegetables
were nicely cooked.

It was a disappointment
about the sauce, because it needed

the richness of a proper butter
sauce to bring this dish together.

The pudding lacked sugar in areas,
it lacked lavender in the panna cotta.

I loved the apricots that
she had put through the Sauternes,

but the panna cotta for me
was just a bit too set.

Giovann did very, very well
with his main course of lamb.

It was pink. He gave us a nice sauce
that he'd flavoured with cumin,

and a lovely olive tapenade.

Giovann's dessert...

The strawberries on top of the dish
were excellent, delicious,

but it was too heavy, too big.

I didn't like it.

Chefs, dig deep.

What are we going to do?

I would be buzzing if I got
through to the next round.

I would appreciate another chance
to show them what I can do.

I think I've worked very hard to get
this far, and it would be a shame

if I had to leave at this stage.

There were elements that went well,
but I don't know whether it's enough

to get me through the day.

It hasn't gone unnoticed

how much this means to each
and every one of you.

The first chef going through...

...is Kyle.

Congratulations. Kyle, well done.

The chef joining Kyle in the next
round is...

...Kasae.

Well done. Thank you.

Gabrielle, Giovann, thank you.

Thank you very much. Thank you.
Great to have met you.

It was very tight.

It's not completely unexpected.

It's super frustrating to go home
on the first day, but I feel

like the competition was so,
so tight.

I think I gave it a good shot

and I'm leaving with a lot of pride.

I'm just going to go see my
girlfriend, have a nice drink

and chill and take a break, really.

Well done. Congratulations.

Well done. You are on your way.

Congratulations.

Oh! I can't believe I just made
it through to the next round.

That is amazing.

| think I'll keep taking whatever
pressure they throw at me and hope

I can turn it into some
good cooking.

Yeah, I'm buzzing. Can't wait to
do the next round.

Obviously, I've got a lot
more planned for the future rounds,

if I succeed.

NARRATOR: Next time,
it's the quarterfinal

and this week's most talented
chefs return to face

two tough challenges.

One, two, three, go!

MARCUS WAREING: That's very,
very impressive.

NARRATOR: Only the best will earn
a place in knockout week.

This might be one of the best things
I've ever eaten in my history

of doing this show.

Wow!