All language subtitles for MasterChef.The.Professionals.S16E03.1080p.HDTV.H264-DARKFLiX

It's the professional MasterChef
quarterfinal.

These five skilful chefs triumphed
in their heats.

And tonight, they'll be judged on two
tough challenges,

designed to test them even further.

I'm so pleased to be here but,
obviously, the more you're here,

the more you want to keep
coming back.

The pressure will keep
on increasing, for sure.

Adrenaline's starting to pump
a little bit

and I really can't wait
to start cooking.

Yeah, I'm definitely
bringing my A-game today.

You only get one chance
to prove yourself

and, if you mess it up,
you're going home.

First, they will need to devise
and cook a stand-out dish

using a mystery ingredient.

You absolutely have smashed
this brief to pieces.

Those that succeed will go on to cook

for three of the country's
most discerning food critics.

It's a dish full of great things
cooked really, really nicely.

Only the very best will earn
a place in knockout week.

They're going to have to take
some risks.

I want to see the wow factor.

Good cooking? We left that alone
in the last round.

We need to start touching on
brilliant.

Chefs, welcome back.

Welcome to your quarterfinal.

This is an invention test.

You're going to have to think
on your feet.

Show us how good you really are.

On your bench, there is a box.

Underneath that box
is an ingredient.

Would you please now reveal
the ingredient?

We literally want you to go nuts.

Sweet or savoury -

- you choose whatever you want,
but your dish must feature nuts.

Have a look at the beautiful
larder we have here.

We are going to give you
ten minutes

to come up and choose your
ingredients.

At the end of this,

one of you will be leaving
the competition.

Come on, let's go nuts.

To create their dish,

the chefs have a selection
of hazelnuts, pistachios, peanuts,

cashews and walnuts, as well
as flaked almonds and nut butters.

They also have a variety of meat,
fish, vegetables, fruits,

herbs and spices.

There's a whole array
of ingredients

for our chefs to choose from,

but nuts has to be the core
of the dish.

I'm going down the sweet
option today...

...and using as many nuts as I can.

I want them to use different
combinations.

They can use them in a paste
or as a sauce.

They can use it as a crumble
or crush.

They could use it in a vinaigrette.

There is so much the chefs can do,

but they're going
to have to get creative.

They're going to have to get
imaginative.

Quite overwhelming, but just trying
to pull things together.

There are so many different
varieties of nuts available.

They all come with their unique
flavour.

There's probably nuts on 90%
of my menu from work.

I'm feeling nervous, but I'm feeling
better now

than I was when I walked in.

So I've just got to focus
and hopefully nail the dishes.

Right, chefs,
your ten minutes are now up.

70 minutes to showcase nuts.

Off you go.

25-year-old head chef Cameron
from the Scottish Highlands got

off to a strong start, with ambitious
classics, demonstrating

lots of technique,
impressing all the judges.

You can't really practise
for this round, you know.

I'd like to think I'm very good
at thinking on the spot.

It's what we do at work all
the time. But we'll find out today.

Cameron, what nuts have you chosen
and what's your dish?

So I've chosen hazelnuts, almonds
and the dry-roasted peanuts.

I'm doing a chocolate cremeux,
a hazelnut brittle,

caramel and dry-roasted peanut
ice cream

and some toasted almonds,

just to finish the cremeux off,
for a bit of texture.

Oh! Ooh! You love a pudding.

Yeah, and that actually sounds
fantastic.

As soon as I saw the nuts,
I thought of chocolate,

so I'm just going with my instinct.

Cameron is making a chocolate
cremeux,

which is a little bit
like a chocolate mousse.

It needs to be beautiful and smooth,
perfectly set.

He's got dry-roasted nuts
in a caramel ice cream.

They've got their own unique
flavour

and that running through a caramel
ice cream, that might be that little

twist that takes this dessert
to a whole new level.

He's also going to give
us a brittle as well.

I love the way that Cameron
is choosing to showcase those nuts.

Three different types,
three different textures,

three different flavours.

Self-taught chef patron Rosie
runs her own cafe-restaurant

in East Sussex.

Although she got off to a shaky
start in her Skills Test,

she secured her quarterfinal place
with some adventurous combinations,

inspired by her travels.

I don't have a game plan
for the invention test

other than stick to what I know,
make sure it tastes delicious

and don't overcomplicate it.

Rosie, are you used to cooking
like this,

whatever ingredients turn up?

I did some cooking for a kind
of fishing lodge in Russia,

like, up near the Arctic Circle.

You didn't know what ingredients
were going to come.

You had to think on your feet
and make something really delicious.

But it was a totally different thing
in a very relaxed environment

with people whose expectations
weren't as high as yours.

So there's a difference between
drunk fishermen and Marcus Wareing.

There is a difference, yeah, 100%.

Rosie has decided to showcase
the pistachio.

Pistachio is a great flavour.
It's oily.

It's got quite a unique flavour
so it will stand out.

We've got a frangipane tart.
She's made the frangipane mix,

put some pistachios through that.

Come on, babies.

She's making a pistachio
and cardamom ice cream.

That's going to be big and full of
flavour.

The most important thing
is the infusion of the pistachio

coming through in the milk
before she makes the ice cream.

We've also got a pistachio caramel
tuille.

An ice cream, a tuille and a tart.

Now, timing is going to be
massive here, absolutely massive.

There is a lot to do.

Chefs, 25 minutes gone!

Oh, come on.

24-year-old sous-chef Dara
saw his nerves get the better of him

in the Skills Test, but impressed
with his balance of flavours

and creativity
in the signature round.

I want to go in with a level
head and open mind.

If I don't, my nerves
will take over again

and I'll start getting jolty, which
is something I don't need today.

I need to hit the ground running
and create something that's not

just going to benefit me,
it's going to wow the judges.

How good are you at thinking
on your feet, creating a dish?

I'm imaginative.

I like using ingredients
I don't normally get my hands on

so, when I have the chance to use
something,

I go for it or and give it my all,
something from nothing, make it amazing.

What nuts have you chosen
and what is your dish?

So I have chosen almonds,

flaked almonds, hazelnuts,
peanuts and pistachios.

So I'm going to do Paris-Brest...
Oh!

Oh! ..with an orange and vanilla
cream, er, strawberry.

And I'm going to cover the
Paris-Brest in nuts as well.

So as it rises, the nuts
will cook into it.

Dara is making possibly one
of my favourite desserts ever,

and that's a Paris-Brest.

It's a beautiful thing. Light,
but of course, a little bit

of a crust on the choux pastry.

Dara has got a few little crushed
hazelnuts and some sliced almond,

and he's putting those on top
before they go in the oven.

But his choice of filling I find
unusual.

Traditionally, it would be a coffee
cream with almonds on the top.

We've got orange cream with
strawberries and nuts on the top.

Now, I ask you - nuts and
strawberry? Nuts and orange?

I question whether he's got enough
nuts running through this dish.

After an impressive first round...

I would go as far as to say

this may be the best Skills Test
I've ever seen.

...head chef Charlie went on to wow
the judges with his own twist

on classic dishes.

Charlie, seriously, how do you feel
about an invention test?

I've worked in some pretty
fast-paced environment kitchens,

so I've been looking forward to the
invention tests, believe it or not.

We're all in the same boat.
We've all got the same ingredients.

And we've all got the same amount
of time to think of a dish.

It's literally go in and do
what you can do.

I'm using almond nuts in a
frangipane tart.

And then I've also got toasted
pistachios going through the Chantilly.

And then I've also got an almond
liqueur going throughout the whole

dish as well, to really make
sure it's focused on nuts.

I'm using a lot of apricots,

so it's really important that I
don't overkill the nuts

with apricots.

Oh, Charlie's doing frangipane.

Lovely. Got to keep it moist.

Not wet, but moist.
Can't dry out.

And we've got a Chantilly cream
that he's flavouring with almond

liqueur, so he's keeping
the nut theme going.

He's also taking apricots.

That almond liqueur is often
made with apricot stones.

So there is a really good link
in there.

That's classic combinations.

Love the sound of the dessert.

But I think he could have done
a little bit

more with the pistachios.

Where's thinking out of the box?

Right, Chefs, you have got 15
minutes left.

15 minutes.

Somerset-based head chef Tommy won
the judges over, with his precise

cookery and elegant, flavourful
plates

seeing him sail through the heats.

Being chucked with random
ingredients.

That's not my forte.
I like to be organised.

I like to have my written lists.

I like to know what I'm doing.
Job, next job, you know?

So today's just a completely
different ball game.

You're the only chef in the room
not doing a dessert. Really?

I just, straight away, went to nuts,
something savoury. What's your dish?

So, it's essentially duck breast.

I've got some crispy duck.

Where are the nuts sitting in the
dish?

So the duck is just plain
on its own?

Essentially, yeah. I've got some
candied hazelnuts ready, so it'll

be quite sweet and crunchy,
obviously.

Going to do a chestnut puree.

Duck is a strong meat.

It can take over flavours.

Duck and nut, I've never had.

So...a bit of a question mark,
but let's give it a go.

He's also braising the leg
and the thigh to put

through this dish as well.

But the most important thing
is, if you're going to be serving

a crispy duck, this duck
has to be crispy.

Chestnut puree - it tends to be a
little bit sweet.

If it is sweet, it's fine,
because that'll work well with duck.

We want that smooth and very,
very creamy.

You don't want chunks in there.

It's going be a bit of salad, some
nice dressing, toasted pine nuts.

I'm going to finish the sauce and
maybe like a peanut butter, maybe

some chopped herbs through
that as well.

You look a little bit like you're
out of your comfort zone.

I'm feeling confident that I can do
this, but I'm definitely

out of my comfort zone.

Tommy's a bit concerned,
but he's a chef that's really trying

very hard to impress.

And that's what an invention
test is all about.

That is exactly what we asked
them to do.

Chefs, you have five minutes left.

Concentrate. Piping bag.

Bringing everything together now.

I just want to get it as
good as I possibly can.

Cremeux. Where's the cremeux?

In the blast chiller. Yeah. Ice
cream OK? Yeah.

It's in the freezer.

How long have we got left,
please? 60 seconds.

60 seconds.

Very, very last touches.
Just seconds left.

Time's up! Well done.

Fighting for a chance to face
the critics,

head chef Tommy has served
pan-seared duck breast,

braised and fried crispy duck leg,
along with a salad of bitter leaves

and toasted pine nuts, a chestnut
puree, candied hazelnuts

and some pickled onion,

with a duck and peanut butter sauce.

Your duck cookery is just perfect.

I've got beautiful, lovely, pink
duck flesh with crispy skin.

I've got a chestnut puree
over here with candied, sweet nuts.

So that's bordering sweet.

But you've got little slivers
of pickled onion that give

a bit of sharpness as a contrast.

You absolutely have smashed this
brief to pieces.

That is a cracking, cracking plate
of food.

The braised thigh and the leg,

you've got it all crunchy and
crispy.

It's almost like it's been
deep-fried. A fabulous nut sauce.

It's not overpowering.

You've just got duck flavour, meaty
flavour, and then you've got

a little finish of the peanut
butter.

Brilliant.

You've pushed yourself, Tommy.
There's no two ways about that.

And that shows on the plate.

And that's what I love
about this dish.

Thank you.

It was a challenge, definitely.
Caught me by surprise, actually.

I was not expecting the feedback
I got. I feel really lucky.

That was amazing to hear Marcus
and Gregg say such good comments.

It means a lot.

For his nut dish,

head chef Charlie has served a
traditional almond frangipane tart,

roulade poached apricots,
with apricot puree, and a toasted

pistachio and almond
liqueur Chantilly cream.

The frangipane is nice and gooey.

I love the fact you've got
a little bit of cooked apricot

on the bottom. The almonds on top
are delicious.

The apricot puree - equally
delicious.

The pastry is beautiful
and light and soft.

But I'm not getting a substantial
flavour of nuts.

And I think you could have done
so much more with this cream to

bring the nut flavour into this
dish.

It's a beautifully made dish,
and I find it absolutely delicious.

The question is, does it feature
nuts enough?

You would argue there that may be
an apricot dish and not a nut

dish, but it's delicious.

Thank you.

I feel like maybe I didn't go nuts
as Gregg would have liked.

All in all, slightly disheartened,
but hopefully because all

the components on the dish
were right,

that's enough to get me through.

Scottish head chef Cameron
has served a chocolate cremeux,

hazelnut brittle with a chocolate
and almond crumb and toasted

almonds, along with a caramel
and dry-roasted peanut ice cream.

Nice, clean presentation, Cameron.

You've got the nut flavour
of the almonds on the plate.

You've got the hazelnuts.

But the overpowering flavour,
of course, is always

going to be the cremeux.
It's beautifully made.

And I think if there's one area
that you could have really injected

the nut element of this challenge
is into the cremeux itself.

You've got dry-roasted nuts
and caramel ice cream,

which I've never had before,
which is lovely.

Salty, nutty and sweet.

Really lovely chocolate dessert.

I think we could have featured
nuts more heavily in it,

but it's really delicious.
Thank you very much indeed.

Thank you.

I maybe could have pushed it a bit
further, but I decided to go

with my first instinct.

And, yeah, hopefully it's enough.

Sous-chef Dara has made a
Paris-Brest - choux pastry

coated in hazelnuts and almonds,
with an orange and vanilla cream

and strawberries, accompanied
by caramelised dry-roasted

peanuts and pistachios.

The Paris-Brest is an elegant
little circle.

This is a bit lumpy.

It's big, and it's not quite round.

Orange-flavoured cream...| like.

With plenty of vanilla. There's a
sharp sweetness to it.

I like that you've put a little bit
of the orange zest in there as well.

Strawberries may be a little bit
too wet for a choux pastry.

Nuts really only feature
in the whole nuts

that you've added on there.

I'm not getting them at all
from the top of your choux pastry.

And it needs to be more refined
than this, I think.

This is a test
that's all about nuts.

You've got a load of dry caramelised
nuts, and you've just put them

all on top, on the inside.

It's not enough.

And it's a shame.

I'm devastated because, like,
what I had in my head,

I should have done more.

I could have incorporated so much
more into my dish, but instead

I went for four nuts, and I just
didn't execute it properly,

which... I really let myself down.

For her nut dish

chef patron Rosie has served
an orange and pistachio frangipane

tart with creme patissiere,
and a pistachio and caramel twirl...

...alongside a pistachio ice cream.

The main tart itself is
beautifully made.

You've taken out the almonds
and you've put pistachios into it.

It's nice and moist.

There's a strong flavour of orange
coming through, but there is a nutty

background flavour of the
pistachio.

I love the creme patissiere on the
plate.

And I love the fact that you've also
incorporated the skill of making

a caramel, adding nuts into that.

It's absolutely singing the
flavours that you want it to do.

Good job.

That ice cream is superb.

Absolutely superb.

Sweet pistachio.

Nutty, really delicious.

As soon as I saw it was nuts,

I just knew immediately
what I was going to do.

I was pleased with what I put up,

and the feedback was really
great, actually.

I really did luck out today.

I have to say, it's not an easy
challenge taking nuts and bringing

it to the forefront of any dish.

Lots of good cookery, but not
everybody managed

to really feature the nuts.

There is one chef in here today
that I thought absolutely nailed

the brief, and that was Tommy.

Tommy's duck dish was absolutely
delicious.

Really good duck cookery.

The peanuts in his duck
sauce were just fabulous.

The bitter pine nuts in his bitter
salad, the chestnut puree,

the caramelised nut... Mate, that
was clever.

Tommy is definitely going
through to cook for our critics.

Tell you what, Rosie's cookery
today, I thought, was fabulous.

She decided to just feature
the pistachio.

The tart was singing pistachio,
with a finish element of orange

running through it.

But the pistachio ice cream was full
of colour, full of flavour,

and was absolutely delicious.

Now, Charlie, Dara and Cameron...
Good cooks.

But did they actually properly
feature those nuts?

Not in a way that would
have featured them as the star

of the dish.

Cameron gave us the lovely
chocolate cremeux.

The cremeux was beautifully made,
but he could have used nuts

in a much more varied way.
And he didn't do that.

He didn't push this dessert
as far as he could have done.

Dara showed a lot of courage
and made a classic Paris-Brest.

But where were the nuts
in this dessert?

The only nuts that we could taste
were the ones that he just piled

into the centre of the dish.

And that just wasn't creative
enough for my liking.

Charlie's dessert was a frangipane
tart. Beautifully lined.

The frangipane was perfectly cooked,
the cream was beautifully made,

nice and light, had nuts running
through it.

But that could have been an apricot
dish, as well as it could

have been a nut dish.

However, good pastry work,
lovely looking tart.

It was well made.

Three good chefs. This is not easy.

Which of them actually nailed
the brief?

And who was actually missing
the point?

I would love to get
through to the critics.

Cooking for people of that calibre
is extraordinarily scary,

but it's a huge opportunity.

You don't get to cook for these guys
very often.

Hopefully, if I do go through, I'll
be able to show that I'm capable

of so much more.

There is some high competition
in there.

I'm not sat here confident that I am
definitely going through.

All five of you showcased your skill
and your knowledge.

Well done.

We only have places for four
of you in the next round to face

the critics, I'm afraid.

The chef leaving us is...

...Dara.

Dara, great to have met you.

I really hope you've enjoyed
the competition.

Thank you so, so much.

I didn't showcase what I'm all
about, which I'm disappointed

in myself.

There was four other great chefs
inside the kitchen today, and I knew

what I was going up against - some
really good people.

But at the end of the day,
it's good experience for me to have.

And I'm proud.

Congratulations. You four are now
cooking for our critics.

Make sure you bring your A-game.

This is where the competition
does get a little bit hot.

Today, you're going to be cooking
for three of the leading food

critics in the country -
Leyla Kazim,

Tracey MaclLeod

and Jay Rayner.

Wow those critics like you've
wowed us.

1 hour and 15 minutes to deliver

the most important two courses
of your career.

At the end of today, one of you,
sadly, will be leaving.

Off you go.

Right, concentrate.

Cameron, cooking for food critics.
Something you do on a regular basis?

We don't get critics of this level
come anywhere near where I'm from.

Where are you from?

A small village called Mallaig,
which is west coast of Scotland,

up in the Highlands.

What are you going to be cooking
for our critics?

So for the starter, I'm doing some
pan-fried mackerel with some crispy

smoked mackerel roll.

Some pickled candied beetroot,

some horseradish cream and some
nice sea herbs. OK.

What's your main course?

Roasted monkfish tail,
which I'm roasting on the bone.

I'm doing some asparagus,
some pickled broad beans,

some tempura mussels.

And I'm going to make a sauce
from the mussel stock. OK.

Mm!

We're so lucky back home
to use the freshest fish.

And I want to showcase
that here today.

But eight plates of food
in an hour and 15 minutes...

It's a very big ask.

So I really have to hit the ground
running, and I've put my running

shoes on today, so I better get
moving.

You're head chef, aren't you?
Yes, Chef.

Do you have someone running the ship
when you're not there?

Yes, my mum is running the kitchen
whilst I'm down here.

Your mum? Yes.

Are you not worried she might let
down your standards?

No, not at all.

Well said, Cameron. Well said.
Well said. Well said.

Smoked and chopped mackerel
inside like a tube of fried bread.

Deeeelicious.

What a wonderful idea that is.

Pickled beetroot for acidity,
horseradish cream for a little bit

of heat and warmth.

But I'm not too sure if there's
any hidden surprises in this menu.

His main course, he's roasting
monkfish tail on the bone.

From a flavour point of view,
cooking fish on the bone

is always a winner.

Cameron is pickling his broad beans.

Really important, when you're
pickling any vegetable, that you

remove all of the shell, all of
the skins.

In that way, that pickle wraps
around those beautiful,

flavoured beans.

Charlie's first course is a
tuna ceviche.

Ceviche is about cutting the tuna

all the same. You don't want any
part of the tuna thick or thinner

than any other.

Charlie's going to have big
Asian flavours for his tuna.

He's got a ponzu dressing.

It's like a Japanese citrus
dressing.

You've got mango and yuzu.
He's putting that into a liquidator

and he's going to be adding
some oil into that to make

it into an emulsion.

These flavours will be very
familiar to our critics.

He has got to get it absolutely
right.

I definitely feel that up until now,
I haven't been as ambitious

as I could be. I don't want to be
middle of the class.

I want to be bringing some
of the best dishes

that they've tasted.

Charlie's got a whole roasted brill.

Beautiful flatfish.

You just cut it down the centre,
and almost cut it in portions

while it's still on the bone.

Roasting that in the oven.
Once it's almost cooked,

he's just basting it with
nut-brown butter.

He's then peeling back the skin,
and then he's putting a little bit

of lardo on top of each portion
and putting it back in the oven.

He's got a verjus sauce. Through
that is mustard and capers.

So a little bit of heat
and a little bit of sharpness.

That's a lovely sounding sauce.

You seem to be a little bit
under pressure today.

Yeah.

I just feel like I've got
a lot to prove for myself.

I don't want to walk out
of this kitchen feeling

like I could have done more.

Fighting talk. Yeah. Fighting talk.

Have you cooked for critics
before, Tommy?

I have in places I've worked before,
but I've not cooked my own dishes

to any critic. What are your two
dishes?

So I'm doing a starter of sea bass,
which will be cured in a ponzu

dressing, watermelon salad with some
pickled jalapenos, spiralized radish

and lots of different herbs
to finish on top.

I do think it's quite a
controversial dish in the sense of,

you know, you've got ponzu, Japanese
ingredient, you've got Thai

ingredients in the watermelon salad.

Have you done that on purpose
to be different?

Yeah, I have. There's nowhere to
hide with a dish like this, Tommy.

Yes, Chef. Timing has to be
absolutely perfect. Oui.

The time frame is definitely
something that I'm most worried

about.

But today, I know exactly
what I need to do, step by step.

So it's very well organised
and structured, but in that kitchen,

anything could happen.

He's not going to cook his sea bass.
He's just going to cure it

with ponzu dressing. It's lovely
flavours of citrus and soy.

I'm just a little troubled
by sea bass and watermelon.

It's almost a texture thing
as well as a flavour thing.

We've got ginger, we've got
chillies, we've got the ponzu dressing.

But what flavour is going
to be at the forefront?

Main course? Roast lamb cannon.

To be served with a pea puree,
a little pea salad with some

spring onions and asparagus, some
morel mushrooms, and finish

with a nice lamb sauce.

Why not continue the theme
of your first course

into your main course? I want
to showcase sort of different food

I enjoy to eat
and what I like to cook.

If Tommy's starter is unusual, then
he's main is completely classic.

Cannon of lamb. Got to be careful.

Not a lot of fat running
through it as well.

So he's got to make sure
it stays pink, he gets colour

on it, but it doesn't dry out.
And he's serving that with a lovely

lamb sauce.

We've got pea and wild garlic
puree, a little bit of a pea salad

going on there as well.

We've had this combination many,
many, many times in the MasterChef

kitchen, but when it's done well,
it's always a knockout dish.

I wonder if he's got a couple
of little tricks, something

a little bit unusual in this dish
that he's not telling us.

Smoking my lamb in some
spruce and hay.

So the spruce gives, like, a nice
floral, woodland

tastes to it.

Rosie, what are you cooking for us?

So I'm taking everyone
to Mexico today.

I love spice, and I also
really like the combination of kind

of meats with salads and fruits,
which they do a lot there.

The most important thing for me is
that the flavours are punchy

and it still takes people
there. Trying to refine

it without losing its soul.

I've always loved Mexican food,
and when I was in Mexico, the food

just blew me away.

Just really great ingredients.

Nothing too complicated,
but just a bit of heat.

Yeah, love it.

We've got a seared scallop starter.

And in front of those critics,
you cannot afford to get the cooking

of those scallops wrong.

Corn and achiote puree,
which is a chilli paste.

I hope it's not too hot, because I
don't want it to take over

the flavour of the scallop. Got
lime-pickled cucumber,

got some toasted corn.

And we've also got a scallop
ceviche on a tostada.

She's making her own tostadas.

Dry-frying them first, and then fry
them

in oil afterwards.

There is a lot
of work going in there.

Main course is a braised pork cheek,

which is in a mix of loads of spices

and herbs and some pineapple juice.

So it's kind of a bit like a sort
of Mexican barbecue sauce,

if you will.

And coming with that is a fennel,
mint and orange salad, and some

whipped feta and some toasted
buckwheat.

If Rosie was doing
this in her restaurant or at home,

that pork cheek would be cooking
for hours and hours and hours.

The most important thing
about anything that's braised,

it's got to be melt-in-the-mouth and
nice and juicy.

She's serving it with a salad.
Salad of the fennel. Crunch to that.

And that's also aniseed flavour.
With orange - juicy and sweet.

Of all the dishes in the room,
this one's different,

I know, but it's actually
got me salivating.

Chefs, you've got ten minutes
till your first course is served.

Cameron, that means you.
Yes, Chef.

Over the years, the standard
on MasterChef: The Professionals

has risen and risen.

And now I come in here expecting
very good things, and almost

always get them.

Here, it's just about the food,
and that is incredibly exposing.

We want to see people rise
to the occasion and not collapse

like a disappointing souffle.

I think this is the time
for them to go big and bold.

Because the braver you are,
the luckier you get.

And if luck's with them today,
they will wow us with some beautiful

plates and make it through
to the next round.

You've got about four minutes left.

Yes, Chef. How you doing?
Just plating, Chef.

Oh, so you're all good for time.
Yes.

First thing on the plate is what?
Samphire.

Cameron is giving us, as his
starter, pan-fried mackerel,

crispy smoked mackerel roll,

pickled beetroot and horseradish
cream.

It's a very kind of
tried-and-tested

combination of ingredients.

Right, how's that mackerel looking?
Mackerel's ready, Chef.

It's not lighting my fire
on initial reading.

If Cameron, however, makes it a bit
different

to what I think I'm going to get,

I will be happy.

Something on this dish
which catches my attention

is the horseradish cream.

It needs to be sharp.
It needs to have a bit of acidity.

It needs to have a bit of salt in
there.

You have two minutes left, Chef.

Thank you.

What's left to go on, Cameron?

Just one more sea herb,
Chef, and then we can go.

Well done. Right, off you go. Time's
up.

Hello.

Thank you.

Today, I've made for you some
pan-fried mackerel with some crispy

smoked mackerel rolls, some sea
herbs, horseradish cream,

and some pickled beetroot.

Thank you very much. Thank you.
Thank you. Cheers.

The little fillet of mackerel
is just about OK.

I think he could have afforded
to give it a little bit longer

in the pan.

The fillet of fish, for me,
is actually slightly under seasoned.

And I think Cameron was relying
on the saltiness

from the sea vegetables.

My favourite thing on this plate
are the crispy rolls.

Really great texture. That pickled
beetroot cuts through all

the fattiness of the mackerel.

But the horseradish sauce
is just not strong enough.

It just doesn't have any punch.

I love his chopped-up smoked
mackerel in that fried bread,

giving a little bit of crispiness
to it. I really, really enjoy that.

My only complaint is there's not
enough horseradish flavour.

There's a lot to like about
this dish, but there's no surprises.

How was that?

That was an experience.

You've got 15 minutes left.
How's that monkfish looking?

I just have to rest the monkfish.

Don't lose track of time, Cameron.
Yes, Chef.

Monkfish is one of my favourite
fish, so I'm excited about this.

The monkfish is actually
quite hard to cook.

There's nothing worse than
undercooked monkfish, nor

is there nothing worse
than overcooked monkfish.

What's that? Asparagus and pea?
Yeah.

These are the pickled broad beans.

So, still keep the membrane on them
deliberately?

That's not deliberately. What are
you going to do here?

They can still taste it. I'm just...
You're going to have to go. Yeah.

We don't get mussels served
to us very often here.

There's probably a reason for that.

It's all about pin-precise timing,
and I think that will be the real

challenge for this.

So we've got mussel and
tempura mussel? Yes.

You've got about a minute left.

You need to get that fish
cut up and on that plate.

Let's go.

Hi, guys. Sorry I'm a bit late.

So for the main course, I've made
you monkfish roasted on the bone

with some pickled broad beans, some
roasted baby leek, some asparagus,

some tempura mussels, pea
and asparagus puree.

And I've made a sauce from
the mussel stock with a little bit

of chicken stock. I hope you enjoy.

Thank you. Thanks, Cameron.

It looks very pretty.

But what I'm focusing on is
that there's almost as much green

and vegetable as there is...fish!

The cooking of the monkfish
is very, very good indeed,

because it isn't easy.
This mussel cream...

...is lovely.

But I think he could have podded
the broad beans.

The tempura mussels...

I got a nice little bit
of crunch in that.

There was asparagus in the puree.

There was also pea in the puree,
but I felt it got a little bit lost

against that strong asparagus
flavour.

I feel a bit frustrated
by what Cameron's given us,

because there's so much solid
technique here, and yet there's

something held back about it.

I think the fish is nicely cooked.

A bit of seasoning here and there
could have helped, but there's no

bells and whistles with this dish.

The broad beans in the membrane
still. That's chewy.

We should be eating the little beans
underneath.

All in all, it's a
decent-cooked dish.

But it's...it's not remarkable.

That's a huge relief.

I'm just so glad it's over.

I made a couple of silly mistakes,
but hopefully that will just be put

down to nerves.

Charlie, 15 minutes till your first
course.

You're doing OK? I think so.

I'm a bit on the back foot,
but pulling it together now.

OK.

Tuna ceviche, a mango and yuzu
emulsion, puffed wild black rice

and coriander oil.

I'm quite excited by this flavour
combination.

Each one of those is a
big-flavoured thing.

Are they going to meet and make
friends, or are they going to stand

around at one of those parties
where all the guests

have been invited and don't like
each other?

You've got about a minute, Charlie.
All right? Lovely.

I'm really looking forward
to that ring coming up.

What is that dressing, please?

Ponzu in there is the main
element.

And then in there as well, I've got
diced ginger, black onion seeds,

yuzu. Going to finish with
the green oil now.

Take the rings off, and
then ready to go.

The suspense is killing me.

There we are.

Come on, my friend!

Good afternoon. Hi. Charlie.

For today, I've cooked for you, or
not cooked for you with my raw

dish, tuna ceviche.

I've got puffed rice in there.

Mango emulsion, avocado

and a ponzu marinade in there as
well.

So is this broth, the ponzu
marinade?

Yes. Thank you. You're more than
welcome.

This is a really good version
of a dish that I find very familiar.

And key to it is the bravery
of leaving the tuna

in quite large pieces.

They're there. They've got texture.

I like this.

I'm only stopping cleaning the bowl
out of trying to look demure.

I will continue clearing
this plate because I love it.

So we've got sweetness from mango.

We've got acidity from the broth.

We've got the crunch of the popped

rice, and it just works brilliantly.

It's such a joy to eat.

It's a dish where it's hard
to critique any of the individual

components, because they all come
together.

Each mouthful has got multiple kind
of flavour bombs to it.

I like the flavours, and the most
important thing is the tuna

is not over-marinated.

I'm enjoying the freshness
of it, and I like the sharpness

of the ponzu. I do.

Right, main course. How's that
looking? Yeah, looking good.

Roasted brill, wild garlic gnocchi,
pickled golden raisins, compressed

cucumber and a verjus sauce.

It does sound very nice. It's kind
of one of those eye-wideners.

That fish looks fantastic.

Thank you. Gnocchi? Yeah,
just coloured it off

so it's got that nice, crispy
texture on the outside.

There's a lot of acidity
on this plate. So I've got my little

citrus compressed cucumber.

Will it overwhelm the brill?

Got about a minute left, Charlie.

Just now, garnishing with
the micro herbs.

And then good to serve.

Go on, Charlie.

I've cooked for you roasted brill -
whole, on the bone -

wild garlic gnocchi,

lemon compressed cucumber, pickled
golden raisins, pickled mustard

seeds and a verjus caper
and wholegrain mustard sauce.

Thanks, Charlie. Thank you.

The fish was really well cooked.

The decision to make that absolutely
the centrepiece of this dish,

and everything else to just
be more of an accent, pays off.

The gnocchi are a bit doughy,
but that sauce is terrific.

And I love those little pops
of mustard seed you get

in your teeth.

And I also love the accents
of the sultanas and the cucumber,

which both look like bits of fruit.

It's properly balanced and very,
very satisfying.

He's shown us that he can
really cook.

Mm.

That young man has cooked
that fish beautifully.

The lardo over the top
of it gives it a little bit

of meatiness as well.

I absolutely love that. The gnocchi
is well made. Smooth as you like.

And I can pick up the wild garlic
through there. The verjus sauce...

It's got a lovely sweetness
to it, but it's light.

A really good dish from Charlie,
that.

Probably one of the most
nerve-racking things I've ever done.

I've done some nerve-racking
things recently, but that's

definitely up there.

Tommy, ten minutes till your first
course. All right, Chef?

Sea bass cured in ponzu, Thai
watermelon salad, pickled jalapenos,

radish and coriander.

I'll tell you what.

When I read this, I can feel my
mouth already salivating.

Quite a globally influenced dish.

And we hope that Tommy's got
that kind of instinctive, good taste

that will bring those ingredients
together in a way

that really makes them sing.

I'm going to finish the bowl
with the ponzu, just so I don't

over-cure it.

And sort of getting
a spoonful of that sort of

fishy punch. Well done, Tommy.

Thank you. Off you go.

Today, I've given you ponzu-cured
sea bass with a Thai watermelon

salad, and there's some spiralized
radish there,

finished with some herbs.

Hope you enjoy. Thank you.

It's a very fresh, vibrant plateful,

but I think this is a better idea
than it is a dish.

Part of the problem is sea bass.

When it's sliced very thinly
it becomes a bit stringy.

That said, I did love
the broth with this.

That broth is absolutely banging.

I could probably enjoy a whole
bowlful of that on its own.

There's really nice heat
to this dish.

There's tiny little bits of red
chilli, but there's also

some pickled jalapenos.

I'm guessing the watermelon was
meant to bring some sweetness

to the dish, but actually it's
not really doing that.

I like the idea of the watermelon
infused with Thai flavours

but it all was just a little bit
mild and underpowered

as far as I was concerned.

I like the citrus, I like the crunch
of the white radish.

I just cannot get on with
watermelon and fish.

The watermelon works for me.

It's just the carrier of
the ingredients

and the marinade
that he's put over it.

It's a lovely dish,
a dish full of flavour.

Tommy's main. Roast lamb loin,
pea and wild garlic puree,

pea salad, morels and asparagus
served with a lamb sauce.

It's a nice traditional combination
of ingredients, but we're hoping

that Tommy's going to do something
a bit more interesting with it,

perhaps, than it reads.

I've just noticed you've got a
smoker there. What's in there?

Yeah, so I've got my lamb in there.

Just smoked it in
some spruce and hay.

Well, you didn't tell us that,
did you? You kept that a secret.

This is the pea puree now, so I'm
just going to have a bed of this

and then my salad will sit on top.

Mmm.

MMmmm.

How's your lamb?

Yeah, I'm happy with that.

Come on!

I like this.

Once the small herbs are on, your
sauce in the little pot here,

that's it, yeah? We're good to go.

Off you go. Thank you. Off you go.

That is beautiful.

Today I've cooked for you

a roast saddle of lamb.

It's dress with some asparagus,

morels, pea puree with a fresh
pea and wild garlic salad.

It's finished with a lamb sauce,

crispy lamb fat and
wild garlic capers.

Thank you. Enjoy.
Lovely. Thanks, Tommy.

Time was my enemy today.

There was a lot to do in that
short amount of time,

so it involved a lot of running.

It's hard work, but it's done now.

I'm hoping they're eating it and
each mouthful they're just going,

"Wow!" You know, that'd be great.
So, fingers crossed.

The lamb is beautifully cooked.

The lamb sauce is lovely.

It's a dish full of great things
cooked really, really nicely.

That pea puree is part of the salad
and almost serves like a kind of

pesto or something to kind
of hold the fresh peas.

It's a very clever idea.

That sauce is really deep
with flavour,

brings everything together.

I love the inclusion of the morels
and it has fed me well and left me

feeling very satisfied and happy,

and that is essentially all I want
in a plate of food.

The cooking of the lamb is
absolutely perfect.

The fat beautifully rendered down

and it's even got a little
crispy finish.

The bitter smokiness across
the lamb is a surprise

and a very, very welcome addition.

That's the sort of food I expect

when I go out to fine dining.

Rosie's starter. Seared scallop
with corn and achiote puree,

lime pickled cucumber
and torched corn

with scallop ceviche tostada.

Wowzah.

The key element here is
going to be the tostada

and whether that is made well.

So at the bottom there, that's
your chilli paste sauce?

Yeah. So that's the corn and
chilli paste sauce, yeah.

It's pickled cucumber.

It shouts Mexico from every pore,
but it's all the good stuff

that I really like.

It looks great.

Well done, Rosie. Well done.
It looks great.

Hello. Hello.

How are you doing? Good.

So, I've made a pan-seared scallop

with a lime butter,

a sweetcorn and achiote paste puree,

some lime dressed cucumber,

a tostada and a scallop ceviche.

I really hope you enjoy it.
Fab, thanks. Thank you.

The scallop was cooked beautifully.

Had a natural sweetness to it.

The tostada was nice and crisp,
and I liked how it had puffed up

in the process of cooking.

I loved the arrangement
of the ceviche on top.

There's lots of really intriguing,
complex flavours.

I really like that corn and
achiote puree

and the torched corn is great.

I loved this. We're seven dishes in,
and I've almost cleaned my plate.

I'm really, really loving
the tostada with the ceviche

across the top. Naturally
sweet scallop with saltiness,

coriander, splash of lime as well.
That's lovely.

I even like the little sauce with
the sweetcorn and the chilli paste

in there too. I think it's
delicious. Delicious.

How's that pork cheek, Rosie?

Pork cheek is nice and soft,

which is good.

I'm just going to pop them
out and then I'm going

to reduce the sauce.

Right. 15 minutes. OK?

Pork cheek with fennel, orange
and mint salad, whipped feta

and toasted buckwheat.

The first four lines of that, I'm
in Mexico, but then Rosie's

thrown in whipped feta
and toasted buckwheat.

But I did want them to go bold.

So it sounds like Rosie
is trying to do that.

To make this work,
to braise her pork cheek,

she will have to have used
a pressure cooker.

But I would have to say that even
with one, this is challenging.

Wow. Now that's a good-looking dish,
Rosie.

They look amazing. Well done, you.

Hello again. Hello.

So I've made a pork cheek, which was
done in the pressure cooker

with cumin, oregano, garlic,
paprika, some pineapple and

a fennel, mint, orange
and whipped feta salad

with some toasted buckwheat.

Aah.

Aah. This won't get marked
THEY CHUCKLE

It was a question whether the pork
cheek would be braised.

It's perfect.

To achieve that depth of flavour
and that tenderness

and richness in the amount
of time she had,

extraordinary.

That sauce with the waft
of cumin is fantastic.

The pineapple that she's used
in there plays beautifully

against the citrus in the salad.

It's rich, it's deep, it's clever.

I wasn't sure about the whipped feta
at first, but actually it brings

a lovely mouth feel
to the whole dish.

Brilliant. Love it.

This was the dish of the day for me.

The pork cheek is cooked.
It is just falling apart.

And that sauce around the outside
flavoured with pineapple,

really quite lovely.

I think she's just taken her cookery
to a whole new level.

That's very good.

I'm so pleased I've done it.

It actually feels
like a complete blur.

But all in all, I'm pretty happy.

I gave my best shot.

They've fed the critics.
We've had the critics' feedback.

Now you and I have
the ultimate decision.

Sending one of these chefs home
is not going to be easy.

All four chefs cooked some
fabulous food today.

Charlie, for me, was
the cook of the day.

Two fabulous dishes from him.

A ceviche is normally a very simple
dish, but Charlie's

was quite complex.

Layer upon layer of flavour
and surprise,

but executed to perfection.

Charlie's main course, I think,
was beautiful.

Took a whole brill,
cooked it really well.

I loved it.
You loved it.

Marcus, the critics in the other
room loved it.

The dining room loved
Rosie's Mexican flavours today.

Her little tostada
with a ceviche of scallop

across the top
I thought was delicious.

She cooked at a level today
that I didn't think

she was going to get to
under this pressure.

And she did it
and did it beautifully well.

Me, you, dining room,
loved Rosie's pork cheek.

What a cracking dish.

Rosie, for me, today
did a sensational job.

Well, now it's between
Cameron and Tommy.

Tommy's menu intrigues me
because it was something completely

different on both courses.

Like you, Gregg, the critics
weren't too sure about his sea

bass and watermelon.

But you liked it.
I loved that starter.

The flavours came through.

The ceviche was beautifully
marinated.

That lamb from Tommy,
beautifully pink and moist.

The crispy skin on the top.

His lamb sauce,
almost a sweetness to it.

He had a puree of
beans and asparagus.

That was perfect.

Cameron, I think,
was playing it safe.

We've had the mackerel with
horseradish and beetroot many times

in the MasterChef kitchen.
Nicely executed.

Cameron's main course was
a piece of monkfish.

I thought it was a decent dish,
but unremarkable.

He did some really nice flavours.

The question is, are the dishes
better than anyone else's

in the kitchen?

I'm so proud of myself.
I've gotten this far.

It would be amazing to get
to stay.

But, you know, we'll just wait
and see what happens.

It's all I'm thinking
about at the moment

is MasterChef: The Professionals.

I'd be devastated if I went
home today. Big time.

What a fabulous job you all did.

Very, very difficult round
cooking for critics.

So well done to all four of you.

It's actually with regret

we now say goodbye to one of you,
but we have to.

We only have places for three
of you in the next round.

The chef leaving us is...

It's Cameron.

Thank you so much.
Good luck, guys.

That's the hardest kitchen
to cook in.

But what an experience.

Having the stage to kind of put
myself out there was fantastic.

And, yeah, I'm very proud of myself.

You three are now part of
the final 12.

I am so happy.

I feel so overwhelmed.

I'm going to really focus now
and kind of believe in myself

a bit more, I think.

I'm over the moon.
Yeah, I'm so happy.

It's been a tough day today,
so I'm happy that it's gone well.

Being in the final 12
is a pretty surreal thing.

There's still more and further for
me to go, I feel,

but that's definitely
one more step towards it.

Next time,

four new hopefuls fight for their
place in the quarterfinal.

This is the moment.
There's no going back.

Should we be concerned?
I think, yes.

There's a lot of stress over there.

Delicious.

I am so into that.
I think that is fantastic.