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00:01It's the last MasterChef The Professional semifinal.
00:06And only the best five are still standing.
00:10What's coming up for these chefs is immense.
00:13I hope they've got enough left in their tank.
00:17Tonight...
00:17Two and four lobster away.
00:19They'll face cooking for one of the UK's biggest culinary talents.
00:23You need to start going like the clappers now, all right?
00:25Okay.
00:26I think we're all feeling the pressure.
00:28Yeah, it's tough.
00:30Before battling to secure their place in finals week.
00:34The competition is just getting tougher and tougher.
00:37Everyone is upping their game.
00:39At this stage, you really need to give it everything you've got.
00:44The odds are tight, and I would hate to see anybody go,
00:48but I don't want it to be me.
00:50The finals are very close now, so it's hard not to think about that.
00:55There's a little bit of belief that I could win this competition.
00:57It's a long shot, but it could be out there.
01:00Five chefs, they're all striving for perfection.
01:03I want our chefs to perform.
01:04I want them to give us absolutely everything.
01:14On the edge of the Scottish Highlands, nestled in the Strathairn Valley, is the Glen Turret La Lique restaurant.
01:24Run by one of the UK's most exciting culinary stars.
01:30Mark Donald.
01:33I was born in a small village just outside of Glasgow.
01:37Cooking was never really part of my sort of career path.
01:40I wanted to get into acting and go to drama school.
01:42I started washing dishes in a local pub.
01:45The chefs would go out the back and smoke cigarettes, and I would call them in when a check came
01:49on,
01:49and then eventually just stopped calling them in and had a shot at it and sort of fell in love
01:54with it.
01:55After catching the culinary bug, Mark went traveling and spent time cooking in restaurants around Australia,
02:03before landing a stage at the world-renowned Noma in Copenhagen.
02:09The main takeaways from Noma were how to look at a piece of produce.
02:14Everything's treated with the same respect.
02:16Everything was on the plate for a reason.
02:17That changed life for me forever.
02:21After returning to the UK, Mark honed his craft, working in the finest two-star kitchens.
02:28Firstly, under the late Andrew Fairling at Glen Eagles,
02:31followed by hibiscus under Claude Bosie.
02:36The hibiscus was 6, 7 a.m. starts, 2 a.m. finishes, 50 lunch, 50 dinner.
02:41Amazing experience.
02:42And Claude, he was a master of simplicity and flavor.
02:47Each chef I've worked for has influenced me in my journey in different ways.
02:54In 2021, Scotland beckoned Mark home once more.
03:00I was approached to take on something that had never really been done before.
03:04which was a sort of high-end, far-reaching, fine-dining restaurant
03:08in the middle of a whiskey distillery.
03:12Mark's ethos champions the very best of what's on his doorstep.
03:18First and foremost, the food I wanted to do just had to be delicious.
03:22And fun.
03:24And when people come here, I want them to have the best time ever and forget about everything for three
03:30or four hours
03:31and be blown away with the food.
03:35In just two years, the Glen Turret earned its own milestone accolade.
03:41We didn't know we were going to get two stars.
03:43We just went to the awards and they called our name out
03:46and I just sort of sat there, like...
03:49To achieve it with my own team was...
03:53It's a dream come true.
03:56Five chefs coming in today, yeah, I'm nervous.
03:59I'm nervous for them.
04:01I do have high standards.
04:03They were drilled into me as a young cook.
04:06I don't work 17 hours a day for mediocrity.
04:11Hi, guys.
04:12Welcome to Scotland.
04:13I want you to absorb as much from this as you can.
04:15To do that, we have to get cracking because we've got a lot of work to do.
04:18All right?
04:19Let's go.
04:19Chef, let's go.
04:22Each semi-finalist will have three hours to prepare a dish
04:25from Mark's tasting menu for today's lunch service.
04:30To get the experience to go and cook with Mark Donald in his kitchen
04:34is a dream come true.
04:36Hopefully, I'll come out unscathed.
04:39I'm a grill barbecue guy.
04:41I'm not a Michelin tweezers guy,
04:43so I think this will be a really big step up.
04:47Junior sous chef Georgia,
04:48whose food so far has been influenced by flavours of France and Italy,
04:53will kick off service with a plate
04:55that champions Scotland's finest shellfish,
04:58fused with flavours from around the world.
05:02The flavours on the menu, they're peppered by my travels.
05:06I guess you could say it's a bit of a signature dish.
05:08It's langoustine tartare wrapped in a sheet
05:11made with buttermilk and dashi.
05:13Looks like a little bowel bun almost.
05:18Contestant is going to have to peel the langoustine,
05:21dice it, and then dress it with a reduced French bisque.
05:25We don't want to season the tartare with too much of this,
05:28otherwise it's going to be too wet.
05:30We're going to take the buttermilk sheet.
05:31It's quite technical,
05:32and there's a bit of work involved with making the jelly sheet,
05:36so it's set and ready to go.
05:38Fold this over.
05:39I guess the thickness with that is really important.
05:42It's too thick.
05:43It's not a nice mouthfeel.
05:44If it's too thin, it'll fall apart.
05:46Georgia will need a steady hand
05:48to plate individual pearls of caviar.
05:52You're looking for about 26 to 28 pieces of caviar.
05:57It looks a tricky little number.
05:59Very time-consuming.
06:00She will also need to dress each dish
06:02with the perfect rocher of wasabi yoghurt.
06:07Don't overthink this.
06:08Just a small amount, OK?
06:10It's just like a little condiment for the dish.
06:12You can see I'm going to struggle with that one.
06:14The sauce that's served with it
06:16is like a leche de tigre or a tiger's milk,
06:19so the sauce that you would dress the ceviche with.
06:21We use the herbs from the local organic farm.
06:24That looks so pretty.
06:26But that's not Georgia's only challenge.
06:28So it's a two-part dish.
06:30We have a langoustine biscuit
06:32that's filled with beast cream.
06:35The twills are the nemesis
06:38of quite a few chefs
06:39who have gone through this kitchen.
06:41You're going to pipe at the start of the head.
06:43They're very delicate when they are baked.
06:45If one of them breaks, it goes in the bin.
06:49Easy peasy, right?
06:51Now I'm even more nervous,
06:53but that looks really beautiful.
06:56Longoustine is one
06:57that I haven't prepped very much at all,
06:59and I've never been in any sort of Michelin
07:03or fine-dining kitchen.
07:06I'm bricking it.
07:0939-year-old private chef Gareth
07:11is entirely self-taught
07:13and loves to make playful takes on British classics.
07:18He's filleting sea bream
07:20for a technically challenging fish course.
07:23Claude used to stuff fish at hibiscus,
07:27and it's a technique that I think,
07:30when executed correctly,
07:32can be a showstopper.
07:33I think fish and meat go really well together,
07:36so we've stuffed the bream
07:38with a little bit of mortel,
07:39which is smoked sausage,
07:40some gerolls,
07:42a little bit of shervil,
07:43and a bit of scallop to bind.
07:46What's really important with this fish
07:48is that it's going into a cold pan.
07:49If you put it into too hot a pan,
07:50where we've stuck it together,
07:51it's going to open.
07:53One of the most daunting tasks
07:55for this whole service
07:57is the cooking of this bream.
07:59If it goes in the pan for too long,
08:01the fish and the mousse will overcook.
08:04Not long enough,
08:04the skin won't be crispy.
08:07Gareth must also balance complex flavours
08:09of a geroll mushroom,
08:11pike roe,
08:12and green strawberry sauce.
08:16So the pike roe,
08:17does that add seasoning
08:18into the sauce as well?
08:19Yeah, a little bit of seasoning.
08:20This is a bit smoky
08:21and some chopped sherbet.
08:23The sauce can split.
08:24There's a little bit of dairy in there,
08:25and if it's not emulsified correctly,
08:27when they warm it up,
08:28it can separate,
08:29so they need to watch out for that.
08:31Lovage oil,
08:32green strawberry,
08:34and then we're going to finish the dish
08:36just by putting the fish on.
08:38Lovely.
08:39So there's not a lot on the plate to look at,
08:41but there's a lot of work,
08:42there's a lot of time,
08:42a lot of love.
08:44I think this is a once-in-a-lifetime opportunity.
08:46I need to live up to these standards
08:48and deliver a plate of food
08:50as exacting as this.
08:5532-year-old head chef
08:57and father of four, Luke,
08:59has shown a great palate
09:00with bold flavours
09:01throughout the competition.
09:04The dish is called lobster toddy.
09:06The toddy is a three-part dish,
09:08and in Scotland,
09:09a toddy is essentially
09:11a drink made with whiskey.
09:13Probably the dish
09:14with the most going on,
09:16it's celebrating
09:17a lot of elements
09:19of the whiskey-making process.
09:20Whiskey's quite a polarising drink,
09:22not everyone likes it.
09:23What I did was
09:24to try and smash people's expectations,
09:28and we've done it with lobster.
09:31So we make a lobster consomme,
09:34heavy on ginger,
09:35heavy on spices.
09:36There's quite a few ingredients in this.
09:38They all need to be in harmony.
09:40I want to taste the lobster,
09:41I want to taste the whiskey.
09:42We're building flavour as we've made it.
09:45The second element
09:46is a lunchtime staple
09:47that goes with a consomme.
09:50There's nothing better
09:51than a delicious sandwich
09:52in this one.
09:53It's crispy on both sides,
09:54you've got a beautiful lobster claw
09:56in the middle,
09:56and pick up and dip,
09:57and, yeah,
09:58it's just,
09:58it's fun and it's delicious.
10:01In service,
10:02they're going to be
10:03plantar-searing sandwich
10:04on each side
10:05to a beautiful golden colour.
10:07Deceptively simple,
10:08but they can still
10:10overcook that sandwich.
10:12Some lobster ketchup.
10:14A sandwich is quite a sacred thing,
10:16so let's do it justice
10:17with the produce that's inside it.
10:20But Luke still has more to his dish.
10:23So the guests get the soup,
10:26the sandwich,
10:27and then once we send that,
10:29we're going to jump straight on
10:30finishing the actual lobster tail,
10:32so that arrives halfway
10:33through the diner eating
10:34as a bit of a surprise.
10:37Managing the cook on the lobster,
10:38it is shellfish,
10:39it can't stay on there forever,
10:41it's a challenge in itself.
10:42Yeah, it looks lovely,
10:43it's nice and glossy,
10:44it's got beautiful colour.
10:46The plate is garnished
10:48with turnip mash,
10:49a raw slice,
10:51and a spicy seafood sauce.
10:54OK.
10:55Think you're up to it?
10:56Yeah, I'm looking forward to it.
10:59I think it's going to be
11:00a big challenge,
11:01getting the lobsters cooked perfectly,
11:04sandwiches,
11:05there's a big push now,
11:06I think,
11:06to get ready for service.
11:12Private chef Caroline grew up
11:14in South Brazil
11:15and has made it this far
11:17with her meticulous
11:18and ambitious plates.
11:20She'll be in charge
11:22of the only meat course,
11:23Scottish venison,
11:25smoked on a barbecue.
11:28Cooking of the raw deer
11:29is cooked rare to medium rare.
11:31When it's carved,
11:32there's a beautiful,
11:34lush colour
11:34all the way through
11:35with a great sear
11:36and great smoke.
11:37What we want to do
11:39is show the venison
11:41in its best light.
11:42Yeah, no pressure.
11:44To achieve perfection,
11:45the venison is cooked
11:47in three stages.
11:49It gets quick rotation
11:51in a really hot pan
11:52for a bit of colour.
11:53So the aim here
11:53is to get a nice crust on it
11:55and then very minimal time
11:58in the oven.
11:58Let's say roughly
11:59for two minutes.
12:01Remember that we're
12:02taking the temperature
12:03of the venison up gently.
12:05We cook it all
12:05at a high heat at once.
12:07It's going to tighten up.
12:08It's going to lose
12:09a lot of its moisture
12:10and succulence.
12:11The final stage
12:13is smoking the loin
12:14over juniper and pine.
12:16Cooking over fire,
12:18you can almost season
12:19with smoke.
12:19You're trying to get heat
12:20into it to cook it
12:21and also for smoke
12:24to permeate that venison
12:25from the juniper.
12:26But the venison
12:27isn't the only component
12:29that Caroline would have
12:30to manage on the barbecue.
12:32So we have these peas.
12:34I'd rather these take on
12:35a bit more flavour
12:36than colour.
12:37If we're just trying
12:38to get colour,
12:39they're going to be overcooked.
12:41And we make mortadella,
12:43sausage,
12:43with some of the haunch
12:45and some of the shoulder.
12:46That's going to be
12:47kissed on the barbecue,
12:48making sure
12:49that it's not overcooked.
12:52So to plate,
12:53we're going to start
12:54with the pea custard.
12:55So we're just taking
12:56some of the peas,
12:57some of the shells,
12:57we make a smoked pea custard
12:59and then we'll put
13:00the peas on top
13:00and the mortadella.
13:03And then we're going
13:04to carve the venison.
13:06The last element
13:07is a velvety venison
13:09and caper sauce.
13:12You up to a challenge?
13:13It's a big one,
13:14big responsibility,
13:14but I'm up for each other.
13:16Let's do it.
13:18I have cooked venison before,
13:20but nothing compared to this.
13:23The contestant will have to
13:25take the loin off of the saddle
13:28and take the underfillers
13:29off the saddle.
13:30It's going to be a real challenge.
13:32It's a lot of attention to detail.
13:35Yeah, now four more to go.
13:38Yeah.
13:3934-year-old Mark
13:40runs a pop-up barbecue business,
13:42but today he'll be tasked
13:44with a two-star level dessert.
13:47I'm not usually very intricate in food,
13:49but it's definitely something
13:50that I need to work on.
13:52So chocolate milfoys,
13:54quite a challenging dish.
13:55It's been on since we opened.
13:56Very technical,
13:57plenty to go wrong.
13:59I'm going to leave you
14:00in the very capable hands
14:01of Cayley-Turner pastry chef.
14:03It has nine elements
14:04that demand precision.
14:07There's a chocolate puff pastry.
14:09There's a layer of foietine.
14:12Just make sure your layers
14:13are all nice and sharp.
14:15There's dark chocolate primers.
14:18Really nice bulbs.
14:19There's a gianduja cream.
14:21There's tempered chocolate.
14:23What is gianduja?
14:24So gianduja is an Italian word
14:27basically for half milk chocolate
14:29and half hazelnut.
14:31Wow.
14:32This is going to go
14:33straight on top here.
14:35Then we're going to go in
14:36with the raspberry gel.
14:38It's incredible the amount
14:39of layers of detail and flavour
14:41and stuff that are being built in.
14:43There's coffee and coconut sorbet.
14:45So for me, the way I do it
14:47is I push, carve it,
14:48and then pull it out
14:50and just like that onto the plate.
14:52And there's also a little whiskey sauce.
14:55Whoa.
14:56Smell a lot of whiskey already.
14:57Yeah.
14:58Lots of heat-sensitive elements
15:00within the dish
15:01if handled incorrectly
15:02or handled clumsily
15:04could set you back.
15:06A bit of work to do.
15:07Yeah, definitely.
15:08Lots of steps,
15:08lots of precision.
15:10It's going to be a big ask,
15:11especially for somebody like me
15:12with my meat barbecue hands.
15:16Time is of the essence
15:17with this one.
15:18They have a lot to chill
15:19and rest in the fridge.
15:21Pastry in particular,
15:22everything has to be exactly precise.
15:24Once something is made,
15:26there's very little saving
15:26throughout the cooking process.
15:28If they don't get everything set,
15:30then it's going to be
15:31quite a messy-looking dessert
15:33and we won't be able to send it.
15:37There's two and a half hours
15:38until service.
15:41Having prepped her langoustines,
15:43Georgia's moved on
15:44to the all-important
15:45buttermilk jelly sheet
15:46that will encase her tartar,
15:49which will need to set
15:51in time for service.
15:52It's a bit more technical
15:53and science-y
15:55than I'm used to.
15:57The buttermilk sheet recipe
15:58is down to the gram.
16:00Tried and tested
16:01and tried and tested again.
16:03I need to get it to 85 degrees.
16:05If it's under set,
16:07we won't be able to cut it.
16:08They won't be able to fold it
16:09around the langoustine.
16:10So, yeah,
16:10just very delicately tilt it.
16:12It's almost like a game,
16:14like when you're cured or something.
16:16Yeah.
16:17I've taken quite a while
16:19to do everything so far,
16:20which I'm a little bit worried about.
16:22I'm going to have to speed up,
16:23but obviously I still want to keep
16:25on top of the detail
16:27and quality.
16:30Also trying to focus
16:31on detail is Gareth,
16:33who's starting to realise
16:34the precision needed
16:36in a two-star kitchen.
16:38You really need to make sure
16:40that there's not too much
16:41meat left on the bones
16:42because it's going to cause you
16:44a lot of problems
16:45in your stuffing.
16:46This one's been done nicely.
16:47This one,
16:48I'm not sure if we can use.
16:52It's tricky.
16:53Practice makes perfect,
16:54but it needs to be perfect
16:55before I practice.
16:57Having prepped his lobster,
16:59Lou can make a start
17:00on the toddy consomme,
17:02which will need time
17:03to clarify
17:04and develop
17:05its intense flavour.
17:07I'm just colouring off
17:08the lobster heads
17:11for the stock.
17:13The making of the consomme,
17:14it's usually me
17:15or a senior chef
17:16that makes this.
17:16There's a lot of ingredients
17:17in there.
17:18You know,
17:18the lobster stock
17:19can taste different
17:20every time.
17:21Give them a good smash.
17:22Start smashing them up.
17:23Get all the flavour
17:24out of the shells.
17:25Yeah.
17:26There's an intuitive cook
17:27needs to come out.
17:31That one really went up.
17:34Got to make sure
17:35every element
17:36goes in at the right time.
17:37It's filled with layers of flavour.
17:39It's got, like,
17:39three different alcohols
17:41in there,
17:41lots of different vegetables,
17:42a lot of aromatics
17:43and spices as well.
17:45I think making it
17:46up to chef's standards
17:47is where the pressure
17:48will be on.
17:51On the meat course,
17:53with her meticulous approach,
17:54Caroline is still butchering
17:56the venison loins.
17:58It really needs to be
17:59totally skinned
18:01and, like,
18:01no sinew whatsoever
18:03left on it.
18:04So it takes
18:05quite some time.
18:08On pastry,
18:09Mark's made good progress
18:11with his first-time
18:12critical component,
18:13the Janduya
18:14hazelnut cream.
18:16So that's the first element
18:17done.
18:18Into the fridge,
18:19that's going to chill up
18:19and then we can get that
18:20into piping bags
18:21once it's chilled
18:21and now I'm going to
18:22start on the second element.
18:23But there's no let-up
18:24on his extensive prep list.
18:27So I'm making this
18:28chocolate creme-o.
18:30So basically,
18:31it's making an anglaise
18:32combining it with chocolate
18:33and then letting it set.
18:35The tricky thing
18:36is not overcooking the eggs,
18:37making sure that everything
18:38is the correct temperature
18:39at each different stage
18:41so that it has a refined
18:42texture at the end.
18:44Measurements
18:44have to be correct.
18:46There's no
18:47more intuition.
18:48If they take shortcuts,
18:49it will be very evident
18:51when the prep is finished.
18:52It's definitely a challenge,
18:54but that's why we're here, right?
19:01OK, guys,
19:02an hour and a half
19:03and the first course
19:04is going to go to Georgia.
19:06That's you.
19:07On the first course,
19:09Georgia is still trying
19:10to keep up
19:11with the finer details
19:12required at this level.
19:14Every last bit
19:15has to be filled,
19:16so...
19:17Oh, my gosh.
19:19And chefs checking
19:21on the langoustine cream
19:22that will fill her tuiles.
19:25Something not right there.
19:26It started to catch
19:28on the bottom
19:28of the pan there.
19:29It doesn't taste burnt,
19:30but it's obviously
19:31not ideal.
19:31Yeah.
19:32And you see
19:32that it's not
19:33completely smooth?
19:34Yeah, yeah, yeah.
19:35It's definitely saveable.
19:36It needs a bit of lemon juice.
19:37OK.
19:38And it needs
19:38a pinch of salt.
19:40Chef's got his eyes
19:41on everything
19:42in this kitchen.
19:43Hopefully,
19:44once I've passed it,
19:46it should be fine.
19:48Georgia's not
19:48the only one struggling.
19:50On the fish course,
19:51Gareth's still battling
19:52with his sea breen.
19:56I'm finding this
19:57quite stressful.
19:58I'm trying my best
19:58and I still haven't
19:59got it quite right
20:00at times against me
20:02as well.
20:02I still need to
20:02stuff the fish
20:03and I need to
20:04make the sauce.
20:06These ones,
20:07you're happy with these?
20:09Yeah, that's much better.
20:10There's definite
20:11improvement as you've gone on.
20:16Confidence lifted,
20:17Gareth can move on
20:18to the sausage
20:19and scallop mousse filling.
20:21The pressure's on
20:22because I want
20:23to prove myself,
20:24you know,
20:24I want to do a good job.
20:25Time is ticking away
20:27and it needs
20:29to be perfect.
20:32Luke's still focused
20:34on his lobster toddy
20:35consone,
20:36which he needs
20:36to clarify
20:37so it's crystal clear.
20:40The egg white
20:41takes out the fats
20:42and impurities
20:43of the stock
20:44and then it filters
20:45through the egg
20:46and then underneath
20:47you'll have, like,
20:48a clear stock.
20:50Hopefully, yeah.
20:51That's the idea of it.
20:53If the heat's up
20:54too high,
20:55that raft can break
20:56and the liquid
20:57will not clarify,
20:59there's only one shot
21:00at it, really.
21:01But chef's concerned
21:02about his speed.
21:05Right, Luke,
21:05I think you should crack on
21:06with the lobster claws.
21:08I think you still need
21:09to get the sandwiches made,
21:10right?
21:10Yes, chef.
21:11OK, crack on.
21:12Cheers.
21:12Wait.
21:14I need to go fast,
21:15but also not too fast.
21:17I'm sure chef
21:18won't be happy
21:18if a sandwich
21:20comes back
21:20with a bit of shell in it.
21:22Tense, tense,
21:23pushing it to the water
21:24with this one.
21:27Also challenged
21:28by the clock
21:28is Caroline,
21:30who's only just finished
21:31breaking down her venison.
21:34A little bit of advice
21:36I would give you
21:36is working like that
21:38and methodical
21:39and meticulous
21:39will get you very far
21:40in the kitchen,
21:41but sometimes
21:43you just need
21:43to get on with it.
21:45There's just one hour
21:46to go,
21:47but she still needs
21:48to make the pea
21:49custard garnish,
21:50which we'll need to set.
21:52Watch your peas.
21:54Oui, chef.
21:54Get them strained,
21:55get them blending.
21:56Oui, chef, yes.
21:57I haven't made
21:58the savoury custard before,
22:00so I'm excited about it.
22:02It's critical
22:03to move fast.
22:05OK, let's get
22:05everything else in now.
22:07Now, if they don't
22:09get it into the mould
22:10fast enough,
22:10it'll set in the blender.
22:14Time is also
22:15against Mark
22:16to get his coconut
22:17and coffee sorbet
22:18into freeze.
22:20So I'm just looking
22:20to emulsify it
22:21all together
22:21so it's nice and smooth.
22:23It's a lot more
22:23like a science.
22:24With fire,
22:25it's so instinctual
22:26and so based on
22:27touch and feel,
22:29you've got to
22:29abandon all that
22:30and rely heavily
22:31on the recipe.
22:32With so many elements
22:34to set,
22:34it's a race
22:35to temper
22:36his chocolate shards.
22:38You have your chocolate
22:39here, melted,
22:41and you're going
22:41to work it
22:42until you get down
22:43to 28 degrees.
22:45Amazing,
22:45the texture changing
22:46so clearly
22:47in front of me.
22:48Once slightly
22:49cooled,
22:50the chocolate
22:50must be quickly
22:51formed into
22:52a paper-thin layer.
22:54Nice bag push.
22:55So it can be set
22:57and cut to size
22:58just before service.
23:00Okay,
23:00so you need to get
23:01this a little bit
23:02thinner here,
23:02more even.
23:03Very, very difficult
23:04to get that perfect level,
23:05especially if it's not
23:06something you've got
23:07familiarity with.
23:09It's all about
23:10hitting certain
23:10temperatures,
23:11certain quantities,
23:11certain steps,
23:12all the way through
23:12certain temperature,
23:13certain chilled
23:14and heat
23:15and chilled
23:15and heat,
23:15you know,
23:16all the way through
23:16to make sure
23:17that everything
23:17is exactly
23:18where it needs
23:19to be.
23:23Guys,
23:24that's the first
23:25guests arriving,
23:26okay?
23:26Yes, sir.
23:28It's 30 minutes
23:29before the first
23:30dishes must leave
23:31the pass.
23:32Time is ticking on
23:33now.
23:34They may be a bit
23:35hesitant with some
23:36things.
23:37I'm making the right
23:38pig's ear of this.
23:40Well, they need to
23:41get our fingers out
23:42a wee bit.
23:48Very nice.
23:48Very nice.
23:49Come in a pan.
23:51Crystal.
23:51Okay, good job.
23:54I just need to
23:54reduce the cream,
23:56reduce the vermouth.
23:58It's relentless.
23:59Everything has got so
24:00many elements.
24:00Everything needs to be
24:01precise and exact.
24:03Yeah, it's tough.
24:04Do you want to pour it
24:04into these two molds
24:05quickly?
24:06It's going to set
24:06quite fast.
24:09Faster than that.
24:10Pour faster.
24:11So you need to go now.
24:12Just want to start to
24:13set.
24:14Yeah, that's good.
24:16That's good.
24:17Into that stretch.
24:18Thank you, chef.
24:20Getting ready for
24:21service.
24:21I think we're all
24:22feeling the pressure.
24:24We have a big,
24:24big task ahead.
24:28Buds with just
24:28minutes to go.
24:30Mark has run into
24:31a problem with his
24:32cremeau.
24:34This is unusually
24:36soft.
24:36Something wrong with
24:37the technique or
24:38what I weighed out?
24:39Yeah, there's
24:40something not quite
24:40right.
24:40OK.
24:41OK, we have one
24:43that Kayleigh's made,
24:44right?
24:44I think we're just
24:45going to go with
24:45that.
24:45Yeah.
24:47Very disappointing.
24:48It could be something
24:48in the technique,
24:49could be something
24:49in the weighing.
24:50Let's hope we have
24:52better success with
24:52the rest of the
24:53techniques.
24:57OK, guys, can't
24:58keep the guests
24:59waiting any longer.
25:00Georgia, you're
25:00going to be first
25:01course, OK?
25:02Yeah.
25:02Let's get ready to go,
25:03please, OK?
25:04OK, yes, chef.
25:05Check on four covers.
25:07Yes, chef.
25:09The pressure is on
25:10Georgia to perfectly
25:11portion her
25:12langoustine tartare.
25:14But the intricate
25:15presentation is already
25:17proving challenging.
25:19I don't know what I'm
25:20doing.
25:21The longer you take
25:22and the more you
25:23handle it, the more
25:24fragile it becomes.
25:28I think you need to
25:28start going like the
25:29clappers now, all right?
25:30OK.
25:31I think they've given
25:32me the hardest dish to
25:33plate.
25:36I don't know if I've
25:37done that very well,
25:37to be honest with you.
25:39With Georgia struggling
25:40to master the delicate
25:41plating...
25:42It's too much.
25:43Too much.
25:44...Mark's team has to
25:45step in.
25:46Guys, we're going to
25:47have to get some hands
25:48on these langoustines,
25:49OK?
25:50This is just a little
25:51roshi of yoghurt.
25:52I think she's really
25:52overthinking it now.
25:54Oh, my God.
25:56Each stroke and each
25:57movement needs to be a
25:58bit more confident.
25:59Four langoustines coming
26:00now.
26:01All right.
26:04Service.
26:05I've done the biscuits
26:06for you.
26:07All right?
26:08Yeah.
26:08Come on.
26:09We're still going.
26:09Sorry.
26:14Well, we're on the
26:15fresh now, so you need
26:16to start moving.
26:16Yes, Chef.
26:17It's now Gareth's
26:18chance to impress Chef
26:20Mark with his fish
26:21cookery.
26:22So just trying to
26:23start the sea bream
26:24in a cold pan,
26:26bring it slowly up
26:26to temperature to
26:27crisp the skin.
26:28I'm hoping to get it
26:29exactly how the chef
26:29had it on his.
26:31I don't think anything
26:31else will leave the past.
26:34His sauce must also
26:35be perfectly balanced.
26:38Sauce is good to go.
26:40Yeah, nice and fast.
26:42OK?
26:42Great.
26:42Skin's not going to
26:43stay crispy forever.
26:44Yeah, Chef.
26:45Yeah?
26:47Yeah.
26:48OK, this one is
26:48half the size of this one,
26:50so let's make sure
26:51they're all the same size.
26:52Give me another portion.
26:54You're going to start
26:55plating.
26:56Start with a tablespoon
26:57on each.
26:57Try and get all the
26:58mushrooms and all the
26:59garnish in one.
26:59OK?
27:00Go in the lovage,
27:01then this fish needs
27:02to go.
27:02OK?
27:03Sweet.
27:0450, that's two
27:05and two bream away.
27:07The first one's up
27:09to the pass and out.
27:10Yes, I'm feeling a little
27:11bit more comfortable,
27:12but I really want to
27:12nail each one.
27:15It's now up to Luke
27:16to master all things
27:18lobster.
27:19Yeah, two and four
27:19lobster away.
27:20The first components
27:21to hit the dining room
27:22will be his lobster
27:24claws sandwich and
27:25whiskey toddy,
27:26quickly followed by
27:28the barbecued lobster
27:29tail.
27:30There's three different
27:31elements, three
27:32different platings,
27:33so it's a lot.
27:34So I'm looking for
27:35any really even browning,
27:37not too much colour.
27:39Imagine your best
27:40sandwich and then
27:41it's a lot better than
27:42that.
27:42It's a two-michelin
27:43style sandwich.
27:44We're going to have to
27:44get a move on now.
27:46Yes, Chef.
27:46So we need to clean
27:47the knife in between
27:48each cut and I would
27:50like them to be a bit
27:51sharper looking, okay?
27:52Yes, Chef.
27:55So we've sent Sando
27:56and Toddy.
27:57Let's crack on with
27:58the lobsters now.
28:01Luke will just have
28:02minutes to follow up
28:03with a perfectly charred
28:04lobster tail.
28:06You've got to work
28:06faster than that.
28:07If you leave your hand
28:08over the coals for too
28:09long, you're going to
28:09burn yourself.
28:10Yeah, nice and fast.
28:12Yeah, let's go.
28:15Really good temp on
28:16the lobster.
28:17Good amount of smoke
28:18there.
28:18He's clearly listening
28:19to instruction.
28:21It's a tough dish and
28:21he's getting it done.
28:24First few plates have
28:25left the kitchen now.
28:27I want to make sure
28:27that each one's better
28:29than the last.
28:30Check on poor
28:31venison.
28:32That's you, Caroline.
28:33Quick.
28:34It's a race for
28:35Caroline to get her
28:36venison loins cooked
28:38perfectly pink in the
28:39three stages required.
28:43As well as juggling
28:45her barbecued
28:46garnishes.
28:47You don't really want
28:49them to burn, so you
28:50need to keep on
28:50checking them.
28:52These are more cooked
28:53than I'd like.
28:54Ah, okay.
28:56It's now crucial that
28:57she faultlessly smokes
28:59the venison loin.
29:02Yeah, it's lovely.
29:03I think the croissant
29:04is very nice.
29:06Let me see the
29:06venison.
29:07Check.
29:08Nice.
29:11Yeah, perfect.
29:13Move on.
29:15Service, please.
29:16Nice venison.
29:17Okay.
29:18The peas, you've
29:19over-barbecued them.
29:20Yeah.
29:21It's not ideal.
29:22All right?
29:23Yeah.
29:24The tasting menu
29:25is in full flow,
29:27and it's Mark's turn
29:28to plate the nine components
29:30of his milfoie dessert.
29:34That looks really good.
29:37You temper this chocolate?
29:39Yeah.
29:39Yeah.
29:40It's nice, sir.
29:41To complete the plate,
29:43Mark must form a smooth
29:45rocher of coconut
29:46and coffee sorbet.
29:48Okay, so you need
29:49to go in deeper.
29:50Yep.
29:51Straight in.
29:52Go, go, go.
29:52Pull, pull, pull fast.
29:53Yep.
29:57Struggling.
29:58You know,
29:58the rocher
29:59was always going to be
29:59my biggest challenge.
30:04Hey, Kayleigh,
30:05you do those ones, please.
30:06That one.
30:08Okay.
30:08Service.
30:11There's nowhere to hide
30:11with the rochers.
30:12If there's even
30:13the slightest mark
30:13or blemish on them,
30:14they don't,
30:14they can't be sent.
30:16So they've got to be perfect.
30:19Check on for lango,
30:21for bream,
30:22for lobster.
30:23Yes, sir.
30:23Great.
30:25Georgia,
30:25are you going to start
30:26doing the twills?
30:26Yes, okay.
30:27Okay.
30:28Having needed help
30:29on her first orders,
30:30it's now up to Georgia
30:31to prove she can conquer
30:33plating every element
30:34on her own.
30:36Just got to be so careful.
30:38Yep.
30:38Perfect, perfect, perfect.
30:40If you do that every time,
30:41I'm going to be really happy.
30:43Service.
30:45And Georgia
30:46isn't the only one
30:47impressing, Chef.
30:49Gareth, how long
30:50on four fish?
30:51Just carving now,
30:52two minutes, Chef.
30:53Two minutes, wait.
30:53Fish is looking good.
30:55Skin seems nice.
30:59Right, look,
31:00you're away on
31:00two and two toddy,
31:02but I want
31:03four lobster tails first.
31:05Yes, Chef.
31:05Wait.
31:06They're looking very good.
31:07Yeah, they're nice.
31:09Tails coming up now, Chef.
31:11Right.
31:12Every plate,
31:13you learn a little bit more,
31:14you get a little bit more confident
31:15with it.
31:16But back on the venison,
31:18Caroline is still struggling.
31:21The mortadella
31:22is dry and rubbery.
31:24I need fresh mortadella.
31:25This is all overcooked.
31:27We should.
31:27There are a few things
31:28that I need to do better
31:29to do the barbecue piece
31:32and the mortadella as well.
31:34On dessert,
31:36Mark's still battling
31:37to form the perfect
31:38sorbet rocher.
31:40Much better size,
31:42much better shape.
31:44Nice.
31:45Thank you, Chef.
31:45Service, please.
31:46Make the next one
31:47the same, please.
31:48Yes, Chef.
31:51Service is drawing
31:52to a close.
31:56Just waiting
31:56on the last two langues,
31:58Georgia.
31:58Yes, Chef.
31:59Let's go.
31:59Finish strong.
32:01Georgia's finally
32:01found her feet.
32:03Nice.
32:03Nice.
32:04Let's go.
32:06Service.
32:07You happy with this?
32:08I am, Chef.
32:09Yeah, you should be.
32:10Good well.
32:10Good job.
32:11All right.
32:12Yeah, that was really,
32:13really tough for me.
32:14Very much out of my comfort zone.
32:16I'm going to enjoy
32:18a nice glass of wine
32:19tonight after that.
32:22Last four.
32:23Let's go.
32:23Yes, Chef.
32:24Yes, Chef.
32:25Gareth's also keeping up.
32:27Okay.
32:28How's that sauce looking?
32:30Yeah, one minute, Chef.
32:31Wait.
32:34Nice.
32:36Service.
32:38Nice job.
32:39A few minor hitches,
32:40but the main thing
32:41was the cooking of the fish.
32:43Yes, Chef.
32:43Really good job.
32:45I'd like to do
32:46in the beginning of the day
32:47a lot better.
32:48But overall,
32:49I think I finished
32:50on a high.
32:51So I'll take that.
32:54That's the last
32:55toddy and sandwich
32:56that's gone, look.
32:56Poor tail now
32:57and you're done.
32:58Yes, Chef.
32:58Make them nice, please.
32:59Yes, Chef.
33:01Good.
33:01Good.
33:03Push.
33:05Happy?
33:06I'm happy if you're happy.
33:07Good.
33:07You should be.
33:08Nice place.
33:09Let's go.
33:09Service.
33:11I think you did really well.
33:13Cooking was nice.
33:14Temps were good.
33:15Really, really proud of you.
33:17Working in the two Michelin star kitchen
33:19is an eye-opening experience.
33:22I'd do it again, yeah.
33:23Get me on the books.
33:24I'll do a shift tomorrow
33:25if you want me to.
33:28Caroline has one final chance
33:29to get a flawless plate
33:31to the pass.
33:33See the difference?
33:33Yeah.
33:34Nice.
33:35Perfect.
33:35Move on.
33:36Okay.
33:36Faster.
33:36Yes, Chef.
33:37Good to go.
33:38Enjoying yourself?
33:38Yes, Chef.
33:39You sure?
33:40Yeah, I am, I am.
33:41Good.
33:41I am.
33:42Venison looks great.
33:43Platin's really nice.
33:44The mortadella's a lot better.
33:46Good job.
33:46Nice one.
33:47Good job.
33:47Service, please.
33:49Thank you, Chef.
33:49Thank you, Chef.
33:54There's always ups and downs
33:55in the kitchen
33:56that we don't know well,
33:57but I really enjoy it
33:59and I'll take a lot
33:59of learning from it.
34:01It's now down to Mark
34:02to finish service
34:04on a high.
34:05Final stretch.
34:06Last two.
34:07Yes, Chef.
34:08Are you happy?
34:09Yeah, I think they're
34:10looking really, really good.
34:10I think they're
34:11looking really sharp.
34:12Nice, nice.
34:14Yes.
34:16Come on, call service.
34:17Service.
34:18Sweet.
34:19Good job.
34:20Thank you very much, Chef.
34:21Well done.
34:23I wouldn't be
34:24a natural pastry chef
34:25by any means.
34:26Rusty technique
34:27on the rochers,
34:27but by the end
34:28it was coming out
34:29nice and sharp.
34:32Service is now complete.
34:35It's been a long day.
34:36Very proud of you all.
34:38The place that we're
34:39leaving the past
34:39I was really happy to send.
34:41I hope you've all
34:42taken something from this.
34:43So, cheers.
34:45Sláinte.
34:45Cheers.
34:46Cheers.
34:49To be able to have
34:50an experience like today,
34:51I just feel so lucky
34:52and grateful.
34:54This time in Scotland
34:55has been emotional,
34:57tiring,
34:58and a big learning curve.
35:00But I won't be coming back.
35:02No, I'm joking.
35:05All I can do
35:06is take all the things
35:07I've learned today
35:07in terms of technique
35:09and precision
35:11and just apply them
35:12in every way
35:13to my own dish
35:14in the MasterChef kitchen.
35:36Chefs,
35:37hopefully you enjoyed
35:38your time in Scotland.
35:40Now you need to bring
35:41some of that inspiration
35:42back into the kitchen today
35:44because you're fighting
35:45for your place
35:46in finals week.
35:49We've set a brief
35:50that is about cooking
35:51one outstanding dish
35:52dedicated to someone
35:54that is special to you.
35:56This plate of food
35:57is going to need heart.
35:59It's going to need soul.
36:00You've got to give it
36:00everything you've got.
36:02At the end of this,
36:03one of you
36:04will be leaving
36:05the competition.
36:06One hour
36:07and 45 minutes.
36:09Good luck
36:10and off you go.
36:15We all bring a lot of heart
36:17to our dishes all the time
36:18but today is especially special
36:19considering it's for someone
36:21we love or admire.
36:25Huge day.
36:26As intense
36:27and scary
36:29and as high
36:30as the pressure is
36:31I'm not ready
36:32to let it go yet.
36:34So, the dish.
36:36What is it?
36:36The dish is for my
36:37fiancée Catherine
36:38and there isn't
36:39anyone else
36:40I could possibly think of
36:41that I love
36:41or admire more.
36:42It's a Moroccan
36:44inspired dish
36:45using lamb.
36:46Lamb's her favourite.
36:46When we first met
36:48she cooked me
36:49a lamb tagine
36:49and we stayed up
36:50and we drank rosé
36:52and we were chatting
36:52and then we sort of
36:54officially started
36:55seeing each other.
36:56We're getting married
36:57later this year.
37:01This dish isn't my dish
37:03it's for Catherine.
37:04She's amazing.
37:05She's given me
37:05two beautiful children
37:07and she's literally
37:08the best thing about me.
37:10Gareth has got a lamb dish
37:12and flavour's off
37:12Morocco running through it.
37:14We've got the lamb loin
37:15which has got
37:16quite a lot of fat
37:17on top of it.
37:18He's got to make sure
37:19that's really well rendered.
37:22I've got rosé wine
37:23running through
37:25the whole dish
37:25in reference to
37:26the evening
37:27Catherine cooked for me.
37:29So I'm making
37:29a rosé wine
37:31and apricot puree.
37:32It brings sweetness
37:33and fruitiness
37:34to the dish
37:35that you get
37:36in a lot of
37:36Moroccan style cooking.
37:37And then the sauce
37:38I'm making with rosé wine
37:39with lots of spices.
37:42Gareth's got the giant couscous
37:44so it's got a little bit
37:44more texture to it.
37:45It's cooking that
37:46with a lamb stock
37:47and I like that
37:48bringing more flavour
37:49all about the lamb.
37:53So my dish
37:55is dedicated
37:55to my husband
37:56Guilherme
37:57who is from
37:58the northern region
37:59in Brazil.
38:00He's also a chef.
38:02He is just
38:03the kindest person
38:04and he's a way
38:05to say thank you
38:06really.
38:08How does your husband
38:09feel about having this dish
38:10dedicated to him?
38:11Yeah, he was very happy.
38:12I think it's only fair
38:14of me to do it for him
38:15because he's been
38:16helping me
38:17and testing me
38:18all the way through
38:19and I think
38:20it's a very meaningful dish.
38:24Carolina's making for us
38:25everything langoustine.
38:28He grew up by the sea
38:29in north Brazil
38:30so he always
38:31had very easy access
38:32to shellfish.
38:35She's taking
38:35some of her langoustines
38:36and she's creating
38:38a mousseline
38:39which is going to top
38:40that with some tapioca.
38:42Tapioca being
38:43a very traditional
38:44ingredient in Brazil.
38:46Tapioca pearl
38:47is like a large semolina.
38:49It's got a little bit
38:50of bite to it.
38:50Quite flavourless.
38:51So it's going to be
38:52about that texture.
38:55We've also got
38:56crab and mascarpone
38:57and your lotte.
38:58She's got pasta to make.
39:00She's got the crab
39:00to crack and break down
39:01and season.
39:03She's got the mascarpone
39:04mix to add into it
39:05and then
39:06just to finish the dish
39:07the lemon verbena
39:08and the lemongrass velouté
39:09using the shells
39:10of the langoustine.
39:11A lot of work to do here.
39:13I hope she gets it all done.
39:16Chef's 45 minutes
39:17has gone.
39:18One hour remaining.
39:19Yes, chef.
39:19Yes, chef.
39:22I actually asked my wife
39:24to give me a brief
39:26for today.
39:27She chose goat's cheese.
39:28I thought it was a fun way
39:30to incorporate her
39:31and for her to have her
39:32stamp on my part
39:33in the competition.
39:34I like this.
39:34In years to come
39:35that could be her claim
39:36to fame if it goes well.
39:38You know, that dish
39:39was because of me.
39:40And if not
39:42you'll be forever
39:43holding it against her.
39:44Exactly.
39:46My wife Katrina
39:47we've been together now
39:49for 14 years.
39:50One of her favourite
39:52ingredients is goat's cheese.
39:53When we're going out
39:54to a restaurant
39:55we look at the menus
39:56to see if they have
39:57goat's cheese
39:57before we go there
39:58because, yeah,
39:59she is a big fan of it.
40:00And she also has
40:01quite a sweet tooth
40:02so I've sort of
40:03turned it around
40:04a little bit
40:04into a sweet, savoury dish.
40:08We've got a goat's cheese mousse.
40:10He's going to roll that
40:11in a honey truffle jelly.
40:12That's a nice, strong flavour.
40:14Obviously goat's cheese
40:15and honey works
40:16very, very nicely.
40:17The truffle element
40:18is quite punchy,
40:19quite strong
40:20so he's got to be
40:20quite delicate with that.
40:23Luke has got a tartlet case
40:24which he's serving
40:25a honey cake inside
40:27with the flavours
40:28of the truffle honey
40:29running through it.
40:30Like that.
40:30Quite clever.
40:31And then I'll be finishing
40:32that with freshly
40:34grated goat's cheese
40:35just to bring another element
40:36of goat's cheese
40:37to the dish.
40:40I've also got a golden
40:41beetroot sorbet.
40:43Now there's a first.
40:45It's going to be
40:46the balance between
40:46an earthy, savoury vegetable
40:48and the sweetness
40:49of a sorbet.
40:51This is very different
40:52for you, I have to say.
40:53I do cook like this
40:54quite often
40:55with my tasting menus.
40:56I've not been as adventurous
40:58in the MasterChef kitchen
40:59but I'm starting to feel
41:00a bit more confident.
41:01OK.
41:02I hope the risk pays off
41:04because it does
41:04sound exciting.
41:07Huge pressure
41:08obviously on today.
41:09This dish means a lot to me
41:10and a lot to my journey
41:11as a chef.
41:13So today I'm cooking
41:14for my Uncle Dermot
41:15who passed away
41:15quite some years ago.
41:16He was the person
41:17that really got me
41:18into cooking.
41:18He was a chef
41:19and he was this
41:20larger than life character.
41:22Without him
41:22I don't know
41:23if I would be a chef.
41:24I don't know
41:24if I'd be the person
41:25I am today.
41:26One of his favourite things
41:27to cook when he was at home
41:28is he used to make
41:29like big pies.
41:30I know there's no better
41:31expression of that
41:31than the petivier.
41:36Mark's making
41:37a pigeon petivier.
41:38He's going to sandwich
41:39that pigeon
41:40with a chicken mousse
41:41which is made
41:41with the eggs
41:42and a touch of cream
41:43and then he's going
41:44to surround that
41:45in the puff pastry.
41:47Mark can't afford
41:48for the pigeon breast
41:49to be overcooked.
41:51So I used to visit
41:52my Uncle Dermot
41:53when he was in New York
41:53when I was younger
41:54and then that would be
41:55where the first time
41:56I ever tried barbecue,
41:57the first time
41:58I ever tried
41:58an American street hot dog
42:00and that's definitely
42:01where my love
42:02of that culture
42:03and cuisine
42:03has come from.
42:05Mark's doing his take
42:06on succotash,
42:07a very sort of
42:08American dish of corn.
42:10He's putting broad beans,
42:11he's got bacon in there.
42:12He's running out
42:13to the barbecue
42:13so he's going to toast
42:14some of that
42:15and get nice
42:15smoky barbecue flavours.
42:18That could be delicious.
42:19Very excited about that.
42:20All right.
42:21They're fine
42:21for the next couple of minutes.
42:23And the one thing
42:24I really want from Mark
42:25is precision
42:26with his plating.
42:28Today it will be about
42:29making sure
42:30that the final plate
42:30is sharp,
42:31clean,
42:32executed perfectly.
42:33That final ten minutes,
42:35how it comes together
42:35on the plate,
42:36Mark,
42:37you need to nail that.
42:38Absolutely.
42:47Georgia,
42:48who's inspired your dish today?
42:49My Italian mentor,
42:51Fausto,
42:51from whom I learnt
42:52everything about Italian food,
42:54how to make pasta.
42:55He taught me also
42:56a lot about fish.
42:57So I'm doing a take
42:58on a tortellini in Brodo,
43:00which is usually
43:01a little tortellini
43:02filled with mortadella,
43:04ham,
43:04and I'm taking that
43:06and I'm going to do
43:06a fish version of it.
43:09My mentor,
43:10Fausto Ferrerisi,
43:12I worked with him
43:13in Rome.
43:14He just taught me
43:16a lot about
43:16if you're putting food out
43:19for people to eat,
43:20you've got to put
43:21everything into it
43:22and your heart into it.
43:23So that's what
43:24I'm going to try and do.
43:26Georgia's making
43:27a cod tortellini,
43:28so the fish needs
43:30to be blended
43:31and smooth.
43:32You have to be careful
43:33because it can dry out
43:34inside of the pasta.
43:36We've also got
43:37some samphire clams
43:38and mussels.
43:40We've got a seasoned
43:41tomato consomme,
43:45which is also going
43:46to add the clam juice
43:47and mussel juice
43:48into it as well.
43:49That needs to be hung
43:51and just slowly drips through
43:52to clarify at the same time.
43:54It has to pack
43:55so much flavour.
43:58I actually dreamt
43:59that I was in the final four,
44:01so if I could make
44:01that dream come true,
44:02it would be amazing.
44:06Chefs,
44:07you have ten minutes left.
44:09We're chef.
44:13Yeah, I'm in a good place.
44:14Just wanted to have this time
44:16to really concentrate
44:17on that lamb.
44:30I'm quite happy
44:31with where I'm at
44:32at the moment.
44:32I just want to get this
44:33sorbet a little less frozen,
44:35which is not what I thought
44:36I'd be saying.
44:38Chefs, you've got five minutes
44:39left.
44:40Probably the most important
44:41five minutes
44:41of your career to date.
44:50Moment of truth.
44:52Pass or fail.
44:54You've got about three minutes left.
44:56You need to start getting
44:56some food on these plates.
44:57We, chef, I know.
45:04Chefs, final touches, please.
45:06Final touches.
45:09That's it, time's up.
45:10Caroline, please step back.
45:12Oui, chef.
45:13Well done, chefs.
45:19Caroline, coming up.
45:23Dedicated to her husband,
45:24Gellermy,
45:27Caroline's dish
45:27is a langoustine musseline
45:29encased with tapioca pearls
45:31topped with a butter-poached
45:33langoustine tail.
45:36Served with crab
45:37and mascarpone
45:38and ullotti.
45:41Yuzu gel
45:42and sea herbs.
45:45Finished with a
45:46foamed lemongrass
45:47and lemon verbena
45:48velute.
45:56Caroline,
45:57the mousse,
45:58it's soft,
45:58it's beautiful
45:59and smooth.
46:00The langoustine flavour,
46:01the sweetness,
46:02it runs through it.
46:04Beautifully poached
46:05langoustine tail
46:06on top.
46:07I love the lemon verbena
46:09and the lemongrass
46:10running through
46:11that sauce.
46:11You've foamed it up,
46:13but there is just
46:14not enough
46:15for that sauce.
46:16You need that
46:17to really complete
46:17the dish.
46:19The tapioca,
46:20I know that was a nod
46:21to Brazil.
46:22It's got a really
46:23nice mouthfeel.
46:24Gives you a little pop.
46:25I think that's
46:26a lovely addition.
46:26I love the little bits
46:29of yuzu gel in there
46:30because it gives you
46:31a little acidity.
46:31Everything on this plate
46:33has a place.
46:35With this dish,
46:36you've taken your flavour
46:37profile up to a whole
46:39new level.
46:40The crab tortellinis
46:41are sensational.
46:43The flavour of the crab
46:44in there is so intense.
46:45I love that.
46:47But this dish is lacking
46:48a jug of that sauce
46:49because the sauce
46:50is fabulous.
46:53I'm just very happy
46:54I delivered
46:55a good plate of food.
46:56Congratulations.
46:58Oh, my God.
46:59And I know
47:00I needed more sauce,
47:01but I'm glad
47:02I could do this
47:03for my husband.
47:04Yay!
47:07In honour
47:08of his first date night
47:09with his fiancée,
47:11Catherine,
47:12Gareth has made
47:13lamb loin
47:13with a roasted pepper,
47:16tomato and mint
47:17couscous.
47:19Lamb fat carrot
47:20rolled in daka,
47:21a North African spice mix,
47:24a lamb neck bonbon
47:25and an apricot
47:27and rose puree
47:29served with a spiced
47:31lamb and rose wine
47:32jus.
47:39The cooking of the lamb,
47:41it's beautiful.
47:42It's nice and pink
47:43and I'm enjoying that.
47:44The apricot puree
47:45with the rose wine
47:46has almost a slightly
47:48sort of floral note to it.
47:50The sauce bringing it together
47:51with the Moroccan spices
47:53running through it.
47:54Delightful.
47:55Thank you, chef.
47:56I love the bonbon
47:57in particular.
47:58It's packed full of flavour.
47:59It's really, really
48:00beautifully put together.
48:01I love the way
48:03you poached the carrots
48:04and then rolling
48:05that nice daka
48:06is a very, very
48:07good plate of food.
48:09Your large couscous,
48:10I'm enjoying
48:10the mint flavours
48:11running through there
48:12and the spice as well.
48:14Beautiful presentation,
48:15really, really
48:16well thought out.
48:17I think this is
48:17one of the best plates
48:18you've served
48:19in the MasterChef kitchen
48:20so far.
48:21I think your fiancée
48:22would be very proud.
48:24Thank you very much.
48:24Thanks, Gareth.
48:26I'm so relieved
48:28that they enjoyed it.
48:29It means so much
48:30to me that dish.
48:32I really wanted
48:32to nail it.
48:33Is that the best
48:34so far?
48:35I think so, yeah.
48:37And, yeah,
48:38I'm really pleased
48:39that I did.
48:42George's dish,
48:43inspired by her
48:44Italian chef mentor,
48:45Fausto,
48:47is tortellini
48:48filled with whipped
48:49cod,
48:50served with mussels
48:51and clams,
48:54finished with a tomato,
48:56mussel,
48:56and clam
48:57and clam
48:58consomme.
49:03Georgia,
49:05you really understand
49:06your Italian cookery.
49:08The pasta is beautifully made,
49:10the cod inside,
49:11you've got really good texture
49:13on it.
49:14It's simplicity
49:15at its very best.
49:18The seafood
49:19cooked nicely,
49:20the little tortellini parcels
49:21are all beautifully made,
49:23but for me,
49:24you could be a bit bolder
49:26with the flavour
49:27of the cod.
49:28Just a pinch of seasoning
49:29through it
49:30is what's needed.
49:32It is a fresh,
49:33delicate plate of food,
49:35but your tomato juice
49:36with the flavours
49:37of the mussels
49:38and the clams,
49:39I feel personally
49:40that the flavours
49:41of the two shellfish
49:42is not there
49:42strong enough.
49:45It was a little bit
49:46of a risk in a way.
49:47There is nowhere
49:48to hide with it,
49:49so it did need
49:50to fulfil expectations
49:52and whether that has
49:53or not,
49:54I'm not sure,
49:54but I already know
49:56that my mental falso
49:57is really proud of me.
49:59Mark,
50:00come on up.
50:01In memory
50:02of his late uncle Dermot,
50:05Mark has cooked
50:06a pigeon,
50:06chicken mousse
50:07and Swiss charred pativier
50:09with barbecued giroles,
50:12sweet corn,
50:13broad bean
50:14and bacon succotash
50:15served with a girole
50:17and sherry vinegar puree
50:18and a chicken butter sauce.
50:28Finally,
50:30this is refined food
50:32and it's very,
50:32very best from you.
50:34The pigeon,
50:34beautifully cooked,
50:35the mousse is delicious,
50:37the pastry,
50:38beautifully done,
50:38then you've got
50:39this little magic
50:40of corn
50:41and broad beans
50:42and giroles.
50:43It's smoky
50:44and it's crunchy
50:45and it's flavoursome.
50:47Thank you very much, Jeff.
50:48There's no doubt about it,
50:49the pativiers
50:49is beautifully put together
50:51and the succotash
50:52tastes delicious.
50:53For me, personally,
50:54I think it's too much vinegar
50:56going on in the giroles puree,
50:58but overall,
50:58very good.
51:00The chicken butter sauce
51:01is fabulous.
51:02It's just bringing
51:03everything together.
51:04No better time
51:06than now
51:06to start refining
51:08where you're at.
51:09You are taking on
51:10the feedback
51:11and it's starting
51:12to really shine through
51:14in your cooking.
51:15Thank you very much.
51:16This is a nod
51:17to Uncle Dermot.
51:18I have to say,
51:19if he was here now,
51:21I think he'd be
51:22very, very proud of you.
51:36As an ode to his wife
51:38Katrina's love
51:39of goat's cheese,
51:40Luke has served
51:42a goat's cheese mousse
51:43encased in truffle honey jelly,
51:46a truffle and honey cake tartlet
51:49topped with grated goat's cheese
51:50and truffle,
51:52figs cooked in poured syrup
51:54and a golden beetroot sorbet.
52:03Beautiful looking plate of food.
52:06The saltiness of the goat's cheese,
52:10mousse with the sweetness
52:11of the honey
52:13and I think the right balance
52:14of truffle oil there
52:15in the jelly,
52:16it just blows you away.
52:20The tartlet is wonderful
52:22with that delicious
52:23little honey cake
52:25alongside that beautiful
52:26goat's cheese.
52:27The sorbet is refreshing,
52:29it's got that earthiness
52:29of the beetroot.
52:30I think it's really out there
52:32and I think it's really brave
52:33but I think you've
52:34absolutely nailed it.
52:36When we talk about
52:37next level cookery,
52:38this is it.
52:39I don't know what's happened
52:40to you since you've been
52:41up to Scotland but
52:42I can't speak highly enough
52:43about this dish.
52:44I think I'd be sitting
52:46in a top two star,
52:47three star Michelin restaurant
52:48in Europe
52:48that's how good
52:50this dish is.
52:54I weren't expecting
52:55such high compliments.
52:57If you just keep
52:58listening to your wife
52:59then you'll be fine.
53:01They can't send me home
53:02after Marcus has said
53:03that can they?
53:05Surely not.
53:06Like that would
53:07just wouldn't make sense.
53:13That's some of the best
53:14cookery we've seen
53:15from these five chefs
53:16in this competition.
53:17That was an outstanding
53:17cook-off.
53:18Unfortunately we can only
53:20take four forward
53:22to finals week.
53:23At least we made
53:24the judges' lives
53:25very hard today
53:26which is a good thing.
53:28I have a chef of the day.
53:30Luke with his goat's cheese,
53:33honey and truffle.
53:34The sweet,
53:35the savoury,
53:36that slightly earthiness
53:37of the beetroot.
53:38the whole dish was just brilliant.
53:41The whole dish was just brilliant.
53:41Gareth gave us a dish
53:42inspired by his fiancée's Moroccan lamb.
53:46The saddle of lamb
53:47was beautifully cooked.
53:48I love the couscous.
53:49That for me is one of Gareth's best dishes.
53:51I thought it was absolutely brilliant.
53:53I loved Caroline's dish.
53:54I thought it had very,
53:55very delicate flavours.
53:57The Longestine mousse
53:58with the tapioca.
53:59Wow.
53:59What an extraordinary idea.
54:01The flavours of her sauce,
54:03verbena and lemongrass,
54:04were wonderful.
54:04We just wanted more of it.
54:06I thought George's dish
54:08was what she does best.
54:09She does Italian cooking,
54:10the simplest,
54:11purest form of it.
54:13Beautifully made tortellini
54:14with cod,
54:15but I felt the flavour
54:17could have been
54:17a bit more present.
54:19The tomato juice.
54:20We wanted just a little bit more
54:21shellfish flavour,
54:23just to bring a little bit more
54:24depth into the dish.
54:26Let's talk about Mark.
54:28The pativio was wonderful,
54:29beautifully executed.
54:30The smoky flavour of the
54:32sugatash was delicious.
54:33A little bit too much vinegar for me
54:35in the Giraud purée.
54:37But we saw refinement
54:39and that's what we've been waiting for.
54:42Nobody wants to leave
54:43this competition at this stage.
54:45An opportunity in finals week
54:46is huge.
54:47It's going to be very sad
54:48to say goodbye to one of them.
54:51Obviously, to be in the final four
54:53with a dish dedicated to my husband
54:56would mean a lot to me.
54:57It would be amazing.
55:00I'm really hoping that's enough
55:01to keep me in the competition,
55:02but I'm over the moon
55:03with that kind of feedback.
55:04What a way to end
55:05if this is to be the end.
55:08I'd love to carry on.
55:09I put up a good dish,
55:10but whether it was good enough
55:12or, you know,
55:13other people have put me
55:14to the post,
55:14we'll see.
55:15We'll see what happens.
55:26Chefs, what an amazing cook-off that was.
55:30You really, really blew us all away.
55:33And you've shown us
55:34how much you deserve
55:35your place here
55:36in this competition.
55:38Sadly,
55:39we will have to lose one of you
55:41and we have made a decision.
55:45The chef leaving the competition
55:54is Georgia.
55:57Georgia,
55:58you've been an absolute star
56:00in this kitchen
56:01and I think you're going to be
56:02sorely missed by your colleagues.
56:03You should be very proud of yourself.
56:06I wish you the best of luck, Georgia.
56:07Thank you so much.
56:08Thank you, Georgia.
56:13It has really felt like a dream
56:15for the most part.
56:16I've been through
56:17absolutely all the emotions.
56:20I've seen my food evolve so much
56:22and seen what I'm capable of.
56:24that it's been worth
56:25all the blood, sweat and tears.
56:36You four
56:37are through to finals week.
56:39Congratulations.
56:42It's an overwhelming feeling
56:44to be in finals week.
56:45But now I'm here,
56:46so dreams come true, I suppose.
56:49I'm very proud of myself.
56:51Today was a tight one.
56:53It's going to take
56:54a bit of time to sink in,
56:55I think.
56:57This is probably
56:58the biggest achievement
56:58in my career,
56:59in my life to date.
57:00It'll be amazing
57:01to see it all the way
57:02through to the end.
57:03I can't believe it.
57:04I'm doing things
57:05that I never thought
57:05I was capable of.
57:06I probably wasn't capable
57:07of them a few weeks ago.
57:09Now I'm here.
57:11I think it's anyone's game
57:12and it's all to play for.
57:17Next time,
57:18it's finals week
57:20and the four remaining chefs.
57:23It'd be a miracle
57:24if I pull it off to Donnest.
57:25Cook for a dining room
57:27of culinary giants.
57:29I say you've got
57:29quite a lot to do.
57:30Yes, I do, chef.
57:31At chef's table.
57:33We should be following
57:33your career.
57:34That was absolutely amazing.
57:36Before battling it out
57:38for a place
57:38in the final three.
57:41It's an enjoyable,
57:43fun plate of food.
58:14You
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