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00:02This week we've got four chefs from Wales, with risk-taking dishes and new ways of cooking, they do the
00:09Red Dragon proud.
00:12Pot on the stove guys, looks like it's about to go over.
00:15Oh brilliant.
00:18This year, using movies as their inspiration, the UK's finest chefs will compete over six courses for the ultimate accolade.
00:28Cooking at a star-studded banquet at Liverpool's St George's Hall.
00:34They'll need blockbuster dishes to impress their mentors, veterans of the competition, both trusted old hands and new faces,
00:43who will eliminate the lowest scoring chefs each day, until the final two face our exacting cast of judges.
00:52It's interesting.
00:53Just perfect.
00:54That's delicious, yeah.
00:55Who will add their name to the glittering list of Great British menu winners?
01:01I'm just a girl standing in front of George, asking to love my food.
01:18This week, the best chefs from Wales are competing to win a place at finals.
01:22The dishes are inspired by the most well-known Welsh actors in the piece.
01:28Dan André is a head chef.
01:30He has already retained a Michelin star at one Welsh restaurant, and is looking to score another at his new
01:36place, Avon, in Snowdonia.
01:40It's a real honour to represent Wales.
01:42I haven't come down here for nothing.
01:43I want to do my best.
01:46Corinne Harrison's restaurant, Gwen, is just down the road from Dan's in West Wales.
01:58On his first attempt, Corinne's talent and confidence got him all the way to the banquet with the canapé.
02:06I really want to go further than I went last time, and I think nerves did get the better of
02:10me last time.
02:11I didn't come across the way I wanted to come across, and I feel like I want to rectify a
02:14lot of things this time.
02:17Private chef Carl Cleghorn is from Cardiff, and he's competition ready, having recently got into the finals of National Chef
02:25of the Year.
02:26Chef?
02:26Hey, chefs.
02:27How are you doing?
02:28All right, mate.
02:28Nice to meet you.
02:29My main focus for this week is to cook like I've never cooked before, and I think I'm going to
02:34give the rest of the chefs a run for their money.
02:37And John Chantrasak is from the Y Valley.
02:40Last year, he won a Michelin star, and is back for a second try at the competition.
02:46Hello, chefies.
02:47Hi, John.
02:47How are you doing?
02:48John.
02:48I would be lying if I said that my goal wasn't to be in that judging chamber this time around.
02:53I know all about you.
02:55Yeah, yeah, yeah.
02:55We're the newbies.
02:56Yeah.
02:56Two newbies against Michelin star chef, no problem.
03:04Hello, chefs.
03:05Hello, Andy.
03:05Nice to see you all.
03:07Corinne.
03:07Hello.
03:08Did very well last time.
03:09Not well enough.
03:10But not well enough, clearly.
03:12John.
03:12Yes.
03:13Got strategies in place?
03:14The strategy is to focus on my own game.
03:17Well, it's lovely to have you all here in the kitchen.
03:19We're going to start with the can of paint.
03:20It needs to be sharp.
03:21It needs to be elegant.
03:21It needs to be one or two bites at most.
03:25Okay, chefs?
03:25Thank you, Andy.
03:26Thank you, Andy.
03:30Their veteran chef will use the rankings from this first bite to decide any tie break.
03:36It's amazing to be back in the kitchen.
03:38I forgot how it just springs into action once we get going, you know?
03:41Boom.
03:42All systems go.
03:46Well, these accents happen, don't they?
03:49To add to the pressure, three of the chefs are about to find out they're making very similar canapes.
03:55So, this is my choux pastry.
03:56So, this is my choux pastry.
03:58So, this is my stout and treacle doughnut.
04:01Corrin's doughnut will be filled with lobster and topped with mushroom caramel and truffle.
04:07Dan's has a cheese custard filling with pickled onion gel and crispy onion.
04:12Dun, dun, dun, dun, dun.
04:13Whilst Carl's also using cheese custard to fill a gougere, along with Worcester sauce gel and old Winchester cheese.
04:21So, this is my mustard cracker-land for the top of the choux pastry.
04:29John missed the memo.
04:31He's making pickled kohlrabi and candied beetroot.
04:34Basically, I should have, like, a sweet and salty end result.
04:38They still don't know which previous winner of the competition will be tasting their food.
04:46How you doing, boys?
04:47Yeah, all good.
04:47Ready for the veteran?
04:48If I say Paul Ainsworth, Tommy Banks, Spencer Metzger.
04:53I'd love to see Tommy.
04:55Might get along.
04:56A little loving.
04:57Yeah, you never know.
04:58I think Paul.
04:59Any of them, they're all legends.
05:00As long as they give me good marks, we'll be fine.
05:02Well, that's not guaranteed.
05:06Come on, onions.
05:09This week's veteran is one of our most successful competitors ever.
05:13Got about 30 seconds, and I'm going to need you up on the pass.
05:17Having cooked at the banquet three times.
05:21Wow, damn.
05:22Quite the stack you've got there, sir.
05:24Everything's tall over her.
05:28The holder of two Michelin-starred restaurants, plus a green Michelin star.
05:34It's Tommy Banks.
05:36Hello, Chef.
05:37How's it going?
05:37Hi, Chef.
05:38How are you?
05:39Yeah, I'm stoked.
05:40I'm excited.
05:41All right, John, what have we got?
05:41So I've prepared for you a honey pickled kohlrabi with a candied beetroot and rapeseed topping.
05:51Corin, what have you made?
05:52I have a stout and treacle donut that's been filled with Abu Dhabi lobster.
05:56You've got a chestnut mushroom caramel on top.
05:59In a wanna?
05:59It's mostly, yeah.
06:04All right, Carl.
06:05We've got a Snowdonia cheddar gougere with an old Winchester custard, a Worcester gel.
06:10It's kind of my take on a Welsh rare bit.
06:16Last up.
06:17I've got a Snowdon black bomber cheese donut, Welsh truffle, pickled onion jelly, and crispy
06:21onion.
06:26You've clearly all got really different styles to cooking, so I think my best piece of advice
06:31is just let that shine.
06:33The food wants to be phenomenal, but also I'm looking for something really cinematic.
06:37I think it's the best opportunity chefs have ever had to really tell a story on a plate.
06:42Thank you, chefs.
06:43Thank you.
06:46You know what?
06:47I would have liked the pork, but equally, like, you know, Tommy's a great chef.
06:52I'd like to think that I can get some high scores with Tommy.
06:56I'd say good.
06:56I think it'd be firm, firm but fair.
06:59All right, Tommy, so give me a ranking from four to one.
07:02I feel harsh saying this.
07:03I think I'd go four with Dan.
07:05I actually really like the flavours of his donut, but it didn't feel very proved to me.
07:12It's delicious.
07:13It's just, like, packed with flavour.
07:15Three, I would go John.
07:17The flavours were actually delicious, but it was just a very large piece of kohlrabi.
07:22I felt like I was eating raw turnip for a long time.
07:26Loads of flavour in that little bite.
07:28Keep going as well, isn't it?
07:29Yeah.
07:30Corinne's was probably technically the best because it was so light, but I didn't really
07:36taste lobster, so that's why I put him in second place.
07:41Yum.
07:41Mm, that's delicious.
07:43Nice and savoury.
07:44Carl will steal it.
07:45Well, it's a rare bit, but, like, it was executed perfectly and the flavours were great.
07:49You did only eat half of it.
07:50It was massive, yeah.
07:53Super nice.
07:54Unbelievable.
07:54Nice and crisp.
07:55Yeah, it's some serious competition.
07:56Yeah, I'm a bit worried.
07:58Yeah.
08:03Most worried about John.
08:05Really clever play on flavours and textures.
08:09I don't really see much weakness in any of the guys there in the kitchen.
08:15The starter must be plant-based and celebrate movies with links to whales.
08:23The title of my dish is to begin at the beginning, based off of a line from the film Under
08:27Milk Wood.
08:28Oh, Dylan Thomas.
08:29Dylan Thomas, indeed.
08:30So, Richard Burton's starring in it, that's a connection to whales with right there.
08:34I love Richard Burton.
08:35Yeah, so we've got some celeriac, so celeriac I'm going to roll in nori, make that into a rose, serving
08:40it with some shiitake mushrooms that have been marinated in a teriyaki sauce and also barbecued.
08:44There's going to also be a little broth on the side.
08:46And what about this turnip?
08:48That's just to season up the broth I'm serving on the side.
08:50Yeah, just so I'm going to barbecue it, get all the sweetness out of it and just infuse it with
08:54it, basically.
08:55Oh, so you're trying to get like a smoky, earthy flavour?
08:56Yeah, like more of a meaty flavour into the vegan dish.
08:59We've got some really similar flavour profiles and style going on it.
09:03You both have a celeriac and a turnip.
09:05Oh, yes.
09:06Is your turnip for seasoning?
09:07Yes and no.
09:08Oh.
09:09Oh.
09:09Multitasking on this turnip, he's doing some work.
09:11He's working hard.
09:12He's working hard.
09:15Dan's dish is based on Lawrence of Arabia and the wartime adventures of Welsh army officer T.E. Lawrence.
09:25So, this is Bedouin tea with Lawrence.
09:28So, we've got black tea and lapsed and souchong going into the salt bake.
09:32So, we're going to salt bake the celeriac.
09:34OK, so you put the tea into the pastry?
09:35Yeah.
09:36Oh, and does that flavour come through?
09:37Come through and then just adds that smoky depth to the dish.
09:40Is there a tea to drink on the dish or is it?
09:42Bedouin tea is spiced up with cardamon, cinnamon, mint, sage and sugar.
09:47Sandwich with a tea?
09:48Sandwich, yeah.
09:49This is for, I'd call it a twill.
09:50Toast.
09:51So, like a crisp.
09:52Yeah, really thin toast.
09:53Really thin toast, but I promise you it looks beautiful when it's done.
10:00I think mostata is something that not even Tommy's going to see coming.
10:08So, the title of the dish is liver-free lector.
10:11Silence of the lambs.
10:12100%.
10:13Anthony Hopkins.
10:14Yeah, so this is my little play on that first scene where it says,
10:17I ate his liver with fava beans and a nice Chianti.
10:20Yes.
10:20Obviously, this is the plant-based course, so you can't serve a human liver.
10:24No.
10:25So, why?
10:26That would be the only reason why.
10:28That would be fine.
10:30I'm doing a miso-barbecued hen of the wood mushroom,
10:34so it gives you that meaty texture.
10:36Mm-hmm.
10:36And then you've got a pelotti beans cassoulet.
10:39The presentation of it kind of, like, brings food and film together for me.
10:45Am I going to be scared?
10:46No, not really.
10:50John's been inspired by pride,
10:53which tells the true story of a London lesbian and gay community
10:56who fundraised with colourful buckets for striking Welsh miners.
11:02The title of the dish is LSGM,
11:05which stands for Lesbians and Gays Support the Miners.
11:08So, how would you go about telling that story on the plate, then?
11:10I'm going to be pan-frying hen of the woods mushroom
11:12and then smoking it with the by-product of making coconut cream,
11:15so you get this, like, sweet, coconut-y flavour into it.
11:18Interesting.
11:20And a hazelnut, almost like a satay-style sauce.
11:23And then I've got a little spice blend
11:25encompassing all of these different spices here.
11:28Also, vinegar made from the tops of the strawberries.
11:31You're quite the scientist, aren't you?
11:32I think it's just really exciting that you're creating these things yourself.
11:35All right, chefs, we wish you all lots of luck.
11:37Good luck, guys.
11:40All right, go.
11:44So, I'm going to start with my celeriacs.
11:46I'm going to get them poached
11:47because I'm going to have to then get them sliced and rolled.
11:54Corrine's dish, what did you make of it?
11:56I mean, celeriac I love,
11:58but I'm not usually a fan of things being made into roses
12:01because generally you've got to manipulate them so much.
12:05It doesn't usually deliver on flavour,
12:06and that's what I really care about.
12:08I'm just going to puff some wild rice in this one.
12:10Sugared hazelnuts in that one for a furikake.
12:14Furikake is a seaweed and sesame seasoning.
12:19Have we got any different wild rice than that?
12:22This isn't puffing.
12:26So, I'm toasting chillies and spices to make a little spice blend.
12:30Oh, thank you.
12:31A whopping 15 spices make up the blend,
12:34including lemony, prickly ash,
12:37aromatic long pepper and cassia, or Chinese cinnamon.
12:41Then I'm also working on a satay-style sauce made with hazelnuts.
12:47He's got more ingredients than anyone else,
12:49but they're all in perfect little trinkets,
12:51and you can see that in a chef and think,
12:53this guy knows what he's doing.
12:55So I hope I'm right.
12:56So do I.
12:57Hopefully it'll taste good.
12:59Everyone seems very relaxed, which I think is a good sign.
13:02Poker face, I think, mate.
13:04Yeah.
13:04Poker face.
13:06Karl's using Vanjean, an aged white wine,
13:09to create a creamy, nutty sauce for his beans.
13:14Karl's dish, liver-free lector.
13:16Definitely a risk-taking dish.
13:18And then he's got the blotty beans.
13:19They should be a really safe thing to cook,
13:21but you've got to treat them almost like a piece of meat or fish.
13:23If they're not cooked perfectly, they're actually quite unpleasant.
13:26He's cooking the beans in a stock with thyme and rosemary
13:29and also starting his condiments.
13:32This is my black garlic and balsamic gel.
13:37Like Corin, Dan is preparing celeriac.
13:41This is salt-baked.
13:43Salt, balsamic tea, black tea, Douglas.
13:48You can break it all down,
13:50but I quite like it being a bit mad and rustic on it.
13:53Talk to me about the salt-baking.
13:56I don't often find that a lot of flavour comes through,
13:59and if you bring it out and it's undercooked, it's raw,
14:01but equally, it can turn to mush very quickly.
14:06It's the hard work in turning it back.
14:09Pickled turnips.
14:10I'll do pickled apple next as well.
14:15Pot on the stove, guys.
14:16Looks like it's about to go over.
14:18Thank you, mate.
14:18Oh, brilliant.
14:21I've got some little shimeji mushrooms,
14:23and I'm just going to pickle these in, like, a honey kombu pickle.
14:27How are you getting on, John?
14:28You all right?
14:30Everything going smooth?
14:32Back's behind.
14:33You talking to me?
14:33Yeah.
14:34Sorry.
14:34It's all right, mate.
14:35Sorry.
14:36It's all right.
14:38John is focused on a coconut and hazelnut sauce.
14:42This is a caramelised coconut whey,
14:44and then I've got a miso made from sourdough,
14:46and then I'll season that with a vinegar made from strawberry tops.
14:51John grew up in the Wai Valley,
14:54and food is something he came to later in life.
14:58Through my teenage years, I played music in bands in Wales.
15:02Originally moved to London thinking I was going to become an international rock star.
15:06Unfortunately, those dreams dissolved,
15:08so I actually retrained to be a chef.
15:13Essentially, Anglo-Thai is a concept centred around the two sides of my heritage.
15:16We draw a lot of influence from the food of Thailand,
15:19but we try and cook with a British larder.
15:25It's a great honour to be selected to go through and represent Wales.
15:29Last time around, I managed to cook all my dishes,
15:32and, you know, we won a Michelin star in three months with this restaurant,
15:35so I believe I may have what it takes to get to the banquet this time.
15:46See it well?
15:48Yeah, very well.
15:49You?
15:49Yeah.
15:50I bought my own pillow this time, so...
15:52I used to do that.
15:55Oh, lost that one.
15:56Oh, lost it again.
15:58So I'm just getting my shiitake mushrooms cooked now.
16:01So barbecuing them,
16:02and they're just going to go back into their marinated liquor.
16:09Corrin's starting the celeriac roses.
16:12I've let them cool down and dry a little bit, so they're pliable.
16:17Right now, it's still a question whether I get it done or not.
16:21The charred offcuts, including that turnip for extra seasoning,
16:25are added to his broth.
16:27While Carl has cooked, cooled and blended his black garlic and balsamic gel.
16:34Try a bit of that.
16:35Yeah, yeah, go for it.
16:36I just get like this lovely sweetness, but like, kind of like that tartness really comes through at the end.
16:44Dan's celeriac broth is also brewing, and he's blooming tea leaves to add to it.
16:52In the last year, he moved from South Wales to Snowdonia to take on the revamp of Affon Restaurant.
17:00Growing up, I knew I wanted to be a chef.
17:02I started off my apprenticeship, and then done a stage at Claridge's Hotel.
17:07It blew me away, and it sort of set the tone for where I wanted to go with my career.
17:12Affon Restaurant is about using local products.
17:16Can I have the ice cream, please, Bryn?
17:17Oui, chef.
17:18I want my guests to leave happy, and to have a memorable meal.
17:23I really want to do the nation proud, and I won't go down without a fight,
17:28and I really push myself to every last second.
17:31Service.
17:32Thank you.
17:38Dan's mixing up an apple gel that will run through his tea with Lawrence.
17:46What's that, Dan?
17:47So it's my salt bake.
17:50These look like something out of a compost heap, mate.
17:53They do.
17:53They're not very pretty, but it does the job.
17:59Can I try a bit of this?
18:00Yes.
18:01It does come across as quite salty.
18:03Okay.
18:04Cut the indents in it, just to glaze it on the barbecue.
18:06Some juniper and some more pine, maple, and some more tea.
18:13I have to admit I'm worried about Dan.
18:15That's celeriac.
18:16It's salt baked, but it's so salty.
18:18I also didn't really get any flavors of tea or Douglas fir.
18:24Corin is tying the final rose petals in place for his celeriac.
18:28They're then poached in soy milk to link to undermilk wood.
18:35How's the celeriac?
18:36Are you happy with it?
18:36Yeah, it's perfect.
18:37I'm really happy with it.
18:38So with the trim, I made this puree as well.
18:39What else is in that, then?
18:41So there's a little bit of garlic in there, celeriac.
18:43Engravita, so nutritional yeast.
18:45It's just like the base of the dish to build the flavor of the pond.
18:49All right.
18:52Dan's celeriac broth is ready to be given an Arabic spicing,
18:55and that white bread is being transformed.
18:58I'm here to prove that big chefs can be delicate.
19:02John's adding glitter to his spice mix.
19:07Carl's blending his Van Jean sauce.
19:09And he's also candied his walnuts.
19:12It's a very boring job.
19:14Just chopping some nuts.
19:17Corin's serving his undermilkwood starter first.
19:20His hazelnut furikake seasoning goes onto a forest floor to tie in with the film.
19:26All right, Corin, you've got five minutes to the pass, mate.
19:28Yes, chef.
19:30If one of you feels confident enough to snip the string off those.
19:35Feeling fly?
19:36Feeling fly.
19:37Nice.
19:38Don't know if that's true, but yeah.
19:42The puree he made from the offcuts is topped with diced shiitakes.
19:47You're going to put some shiitake slices around the rows, if that's OK?
19:50Yeah.
19:51Like that kind of thing?
19:52Corin, you've got three minutes.
19:54Yes, chef.
19:54Coming up now, if that's OK?
19:55Oh, wow.
19:56OK.
19:57It is spring, moonless night in the small town, starless.
20:01It's served to Richard Burton, performing under milkwood.
20:05The cobbled streets silent and the hunched quarters and rabbit's wood limping invisible down to the slow black, slow black,
20:14crow black, fishing boat bobbing sea.
20:18Perfect.
20:19Should I take one of this?
20:19Thank you very much.
20:20All right.
20:28Thank you very much.
20:29All right.
20:31Should I try the broth first?
20:33Yeah, I'll go for the broth first.
20:39Very soothing and comforting, that.
20:40And the herbs really come through, don't they?
20:42Yeah.
20:43They really do.
20:44So the celeriac.
20:46Soft enough, there's a tiny bite to it, but it's not raw at all.
20:51You get this natural, earthy sweetness from that celeriac, and that shiitake is a lovely addition to it.
20:57I'd say the only thing for me is maybe lacks a little bit of acidity.
21:01Yeah.
21:02Is there anything you'd change?
21:03I was looking to put some wild rice into the furukaki, but there was a bit of a mishap with
21:08that, so.
21:09What would you score the dish?
21:10Um, I think that dish is an eight, a strong eight.
21:13I would go seven.
21:15A bit more depth of flavor in the main element.
21:18Do you know what, I'm going to go with a seven as well.
21:20I think it's an eight.
21:25Time for celeriac number two.
21:27Dan's finishing his Lawrence of Arabia dish with a glaze of pine, maple and more Lapsang tea.
21:34It's a good job I've got no hair.
21:36I'm all out of here, that's the end of it.
21:39He's made an apple gel to attach herbs, including bull's blood, nasturtium and sorrel.
21:45It's mad I've done this dish so many times, I've got the shakes again.
21:48All right, Dan, you've got five minutes.
21:51Yes, Chef.
21:52So what's going in there?
21:54We've got celeriac puree.
21:55Nice.
21:56Apple vinegar.
21:58We sat on the bright woven rugs, weary with age and travel.
22:02More apple.
22:04Pine nut.
22:06Do you want this poured in there?
22:07Please.
22:07The aromas of cinnamon, sage and cardamom enticed us, as we warmly anticipated our tea.
22:14Ooh.
22:16It's garnished with pickled turnip and apple, preserved lemon zest and Douglas fir oil.
22:28All right.
22:29Which one do you want to take, Chef?
22:30I'll go with this one.
22:31Sasha?
22:32Sasha?
22:33Sasha?
22:34Sasha?
22:35Sasha?
22:43Sasha?
22:43Oh, bit of a dribbler.
22:46Battle of the broth.
22:47Mm.
22:48That's delicious.
22:49Go, mate.
22:50This is the turnip worked really hard.
22:52There's a slight pepperness to it, which I like.
22:56Cooking on that celeriac.
22:58It's a nice texture in the centre.
23:00I mean, it could have probably done with five minutes more.
23:03I would like it to be more tender.
23:05And do you think the flavours have come through that you wanted?
23:07SÃ, está ahÃ. El té es muy subtle y el douglas perro se puede que tenga un poco más largo
23:12en el barbeque.
23:13¿Es lo que tiene que tener el té en también?
23:15SÃ, creo que tiene que ser un poco más potente.
23:18¿Qué le dices de este dÃa?
23:21Un 7, creo. Un poco de tweaks que puedo hacer para hacer el rinforzo.
23:25Creo que es un 7. Un poco de ejecución. ¿Dónde está el correcto?
23:29¿Qué fue eso?
23:32Voy a ir con un 7, creo. Enhancinga la tÃa.
23:35SÃ. I was thinking 7 as well.
23:41Oh, look at that. That's a proper battle of the mushrooms.
23:46John's flavouring his maitakes with coconut pulp smoke, while Carl's are doused with miso.
23:52Don't be shy with the glaze.
23:54Yeah.
23:55All right, Carl.
23:57How you doing?
23:57Oh, smells roasty.
23:58You've got five minutes to the pass.
24:00Yeah, we, chef.
24:01Dr. Andy Oliver for the Caribbean insane.
24:08Carl starts plating his Sir Anthony Hopkins Silence of the Lambs-themed dish, with borlotti
24:13bean cassoulet, surrounded by black garlic balsamic gel.
24:18How are the beans, Carl?
24:19Yeah, beans are good.
24:20You know, they've got a little bit of texture to it.
24:22It's exactly what I want.
24:24To represent the Chianti mentioned in the film, he's serving pomegranate wine.
24:32Oh, that's actually horrible.
24:33Was that?
24:35OK, do you want the mushrooms over yet, chef?
24:36Or not yet?
24:37Yes, please, chef.
24:37Yeah.
24:44Wow, sir.
24:46Yeah, I know.
24:46It's brilliant, isn't it?
24:48So, obviously, there's a scene where the prison guards are taking his food to him.
24:53So, kind of, you've got the prison tray, and then you've got your seasoning on the side.
24:56Truffle and candy walnuts.
24:57And candy walnuts.
24:58All right, chef, which one would you like to take?
25:00Take this one.
25:00Lovely.
25:09I quite like the strangeness of all of this.
25:12Yeah, it's a step into Carl's mind.
25:13I think a little, a little.
25:16So, the Head of the Woods, you happy with the glaze you've got into that?
25:19It could probably have more of the glaze, but I'm happy with the cook on it.
25:24Cooking's awesome on it.
25:25I really, really want to like it.
25:27Mm-hmm.
25:28And it's just something that I can't put my finger on it right now, what it is that I'm looking
25:31for.
25:32And the beans.
25:33The bloody beans are there for that kind of, like, creaminess.
25:37And I think with the black garlic and the sauce, it kind of, like, marries all those flavors together.
25:42I feel like every time, is it a Vinduan sauce he's got there?
25:45I get a little bit of the black garlic cutting it off.
25:48So, what would you score this?
25:49A seven.
25:50I think, like, you know, with a couple of tweaks of that miso glaze, maybe a slightly bigger amount of
25:56Vinduan.
25:58I would give this a seven.
26:01I think seven as well.
26:02The marriage isn't right, so I think it has to be a seven.
26:04Yeah.
26:09Finally, John's celebration of the film Pride.
26:12So, what's that?
26:13So, it's like the spice blend that I made earlier.
26:15I've got a bit of puffed quinoa, which I mix with truffles.
26:18Yeah, yeah.
26:19John, you've got four minutes.
26:20Yes, chef.
26:22So, this is satay sauce.
26:24British hazelnuts.
26:25Anything we do for you, chef?
26:26I'm okay at the moment.
26:30After wild garlic and fermented chilli, it's the foamed coconut and hazelnut sauce seasoned with strawberry top vinegar.
26:38All right, John, you ready at the pass now?
26:40Just need one more minute.
26:42And then, just literally covering the whole top with truffles like this.
26:49Oh, heavens.
26:50I just need to pop these.
26:55You're a minute over, John, yeah?
26:57Yeah, just coming up in 30 seconds.
27:00So, they're just tucking around the outside.
27:06It's served to the strains of Billy Bragg.
27:12So, the name of the dish is LGSM, which stands for Lesbian and Gay Support the Minors, and it is
27:18inspired by the film Pride.
27:20The idea here is I've got a little spice bucket.
27:23Effects, there you go.
27:24So, basically, I have a seasoning blend which goes over the top just to symbolise the coming together of the
27:30two parties.
27:31Which one would you like to take, chef?
27:33Should we just go for the glittered one?
27:34The already glittered one.
27:35Yeah, for sure.
27:45Oh, you smelt that.
27:47Have a whiffle that.
27:48Wow.
27:49Yeah.
27:51The foam that you made with the strawberry top vinegar, what does that do for the dish?
27:56It was there to give a bit of acidity to the dish.
27:58And the hazelnut satay sauce, is that how you intended it to be?
28:01Yeah, I think it's sort of like a rich, silky finish.
28:06That's satay.
28:08It's really nice.
28:09That's a banging satay, isn't it?
28:10Yeah.
28:10It's outstanding.
28:11Love it.
28:12I love the way the spice bill was on it.
28:14So, you smoked the Pen of the Woods with this coconut pulp.
28:18I can definitely taste that on the mushroom.
28:20I think he could have done with a lot more of those shimeji mushrooms.
28:22You know, that pickle.
28:23Pickle.
28:23Yeah.
28:24It was lovely.
28:25Is there anything you'd change?
28:26I think I need to put the shimeji mushrooms underneath so that there's a lot more pops of acidity.
28:32And I feel like it could take a little bit more of the foam sauce as well.
28:36What would you score this?
28:38I'd like to think it's a strong eight or a nine.
28:41It's all right, an eight.
28:42I think it's a ten.
28:43I'm going to sit right in the middle of you two and go, that's a nine.
28:49Whoa.
28:51How's that?
28:52Doesn't get any easier, that, does it?
28:53No, definitely not.
28:54And you just sort of melt into your shoes, don't you?
28:58I feel like everything was quite tasty, Tommy.
29:00How do you think these chefs have done?
29:02There was nothing that was a disaster.
29:03And I also think there was, like, some actual really strong cinematic moments as well.
29:08Particularly the pride and the Hannibal Lecter situation.
29:12Disturbing.
29:13But would be quite epic.
29:16I would almost say that all of those dishes could be banquet dishes.
29:29A very good start, chefs.
29:31We both felt there were some genuine emotional connections to the stories that you were trying
29:36to tell us, as well as some rather good cooking.
29:41All right, Corinne, for your dish to begin at the beginning, I felt like it did look like
29:46the opening scene with the moon peeking through the forest.
29:49The poaching of the sluriac was integral to the dish.
29:53It had a good mouthfeel.
29:54It was soft, but it was pliable, so you could actually create the presentation that you wanted
29:58as well.
29:59The sluriac broth, it was warm and comforting.
30:02Maybe a little bit of vinegar or something in that broth just to bring some acidity, I
30:05think would help balance the whole dish.
30:07You talked about a puffed rice component that was missing.
30:10I think if you brought that in, that would have added a bit more crunch, which the dish
30:13needed.
30:14Thank you.
30:16All right, Dan, for your dish, Bedouin tea with Lawrence.
30:21I like the carpet as a mat and the travelling case.
30:24The tea itself, I enjoyed the taste.
30:26It was very earthy.
30:27The turnip brought some sort of pepperiness.
30:29I think the pickled turnip and apple added some real good freshness and acidity.
30:35My issue with the dish, though, was the sluriac itself.
30:37The flavour of tea and Douglas fir, that didn't really come through.
30:41But also, I think the sluriac was a bit undercooked, a bit too much bite.
30:44But I think if you sort the sluriac out, you've got a really good dish.
30:50All right, Carl, for your dish, Liver Free Lecter.
30:54It was a really bold take on the brief.
30:56I'm kind of glad that you did it with the plant-based course, and you really pulled it
31:00off.
31:01The blotty beans, they had a little bit of bite, but they weren't chalky.
31:05And I think the Van John sauce brought some complexity to the beans.
31:09I do agree with you, though.
31:10I think you could get more glaze into the base of those mushrooms.
31:13I thought the balsamic and black garlic gel had a great flavour.
31:17Perhaps a little bit less of it on the plate would help to balance the dish.
31:23John, for your dish, LGSM.
31:26I think the symbolism of two worlds colliding was really clever.
31:30The maitake, I'd like a little bit more smoke from the barbecue, actually.
31:34The hazelnut satay sauce, that was rich, it was creamy, it was super delicious.
31:40The pickled shimejis, they work really well, but as you say, you need them layered throughout
31:44so you get a mouthful of everything every time you eat the dish.
31:48The aerated coconut milk with the strawberry top vinegar, I think the foam didn't really hold.
31:52I think if you look at layering with a little bit more refinement, it could be a great dish.
32:01So, to the scores.
32:04Corinne.
32:07I'm giving you...
32:11..an eight.
32:13Corinne, when you told us we were going to make a rose out of the celeriac, I was a bit
32:17worried.
32:17I got kind of 80s hotel freak-out happened, but I really, really enjoyed it.
32:22Thank you.
32:24Dan.
32:26I'm scoring you...
32:29..a seven.
32:30It was a shame not to be able to read some of those wonderful things that you put into your
32:34dish.
32:35It just needs a little push up the hill.
32:38Carl.
32:41I'm scoring you...
32:44..an eight.
32:45I was searching for a bit of a herbaceous note, just to lift it, but it's a great dish.
32:51John.
32:54I'm scoring you...
32:56..an eight.
32:58Love this dish, John.
32:59The heat, there was a kind of slow burn that happened.
33:02Well done.
33:04Well done, guys.
33:05It's a really good start.
33:06I'm very excited to try your fish courses.
33:08Good luck, everyone.
33:09Thank you.
33:10Well done.
33:11All right, guys.
33:11Well done.
33:12I've been catching up to do.
33:18I think an eight is a good score, but for a fish course, I'm really trying to look for, like,
33:23nines and tens.
33:24Three eights now and a seven.
33:26You know, anything can happen in this next course.
33:29I can't lie, I'm disappointed, but I don't mind being behind the pack and chasing.
33:36Just one point in it, the chef with the lowest score after the fish will be eliminated.
33:43Anyone can go home.
33:44Got to keep it really sharp and execute everything perfectly.
33:50Carl's starting his dish with a wakame seaweed baobun.
33:54A baobun is a lot wetter than normal doughs, so you can stretch it without it splitting.
34:01He's taken inspiration from a film where the famous Rembrandt Bathsheba at her bath is stolen.
34:10The title of my dish is Bathsheba's Bass, and the inspiration of this is Catherine Zeta-Jones in the film
34:17Entrapment.
34:18Catherine Zeta-Jones, who is Welsh?
34:20Welsh, exactly, exactly.
34:22So, I'm doing a cured sea bass.
34:25I'm going to roll it in some nori and then almost, like, make a mosaic out of it.
34:29And there's going to be a lot of, like, Asian flavours.
34:33Why?
34:33Because the film was primarily based in Kuala Lumpur.
34:37So, you've got some ouzu, some ponzu.
34:39You've got wasabi.
34:41That's quite the sort of Japanese flavours.
34:43I think being able to understand the balance of the flavours together, you know, it can take a dish to
34:48another level, I think.
34:51So, crab on the barbecue.
34:55I'm just basically letting it steam in its own shell.
34:58That's quite cool. I've never seen that before.
34:59How long does that take, mate?
35:01It varies. Right, 20 minutes.
35:03I'm going to probe it to 65.
35:04OK, Ben.
35:07So, the title of the dish is Ferdadeni.
35:09It means Cauldron of Rebirth in Welsh.
35:11It was a Welsh mythological novel that inspired a Disney movie called The Black Cauldron.
35:16There's lots of references to water and magic in this movie, so I've just kind of gone down that theme.
35:22So, I'm preparing a crab.
35:25Brown meat is being made into a set savoury custard.
35:29One of the main characters in the movie loves eating apples.
35:32So, on top of that, I've got an apple and elderflower vinegar jelly.
35:36And then, on top of that, I'm going to have a picked white crab salad with coconut cream dressing.
35:40So, is this a cold dish, then?
35:42It is a cold dish, correct.
35:46Dan's filleting and brining a Dover sole for a dish remembering the funeral scene of everyone's favourite house elf.
35:56The name of my dish is Ode to Dobby.
35:58Oh, I love Dobby.
35:59Who doesn't love Dobby?
36:00The inspiration with this is his final scene, the Harry Potter Deathly Hallows, is filmed in fresh...
36:07That's quite sad.
36:08...freshwater west Pembrokeshire Beach.
36:10So, I'm trying to bring back a loving memory of Dobby with a good meal that you have on the
36:15beach.
36:15And for me, that's barbecue and shellfish.
36:18We've got a stuffed Dover sole with a scallop mousse and a barbecue baby gem and capers, all finished off
36:24with a scallop dashy sauce.
36:25So, is the scallop mousse going to be sandwiched in the middle of the sole?
36:28OK.
36:38So, the title is The Secret Garden.
36:40Some of it was filmed in the Botanical Gardens in Conway.
36:43So, I don't want to give too much away, because it's a secret, right?
36:46Oh.
36:47What's that chat, Dan?
36:47Yeah, exactly.
36:48See you later.
36:50Can you tell me the ingredients?
36:51Yeah, I can show you the ingredients, definitely.
36:52There's some trout.
36:53I'm going to do it three different ways.
36:55Serve raw in two different components, and the third one is really gently cooked, 40 degrees, and some clarified butter.
37:01We've got poppy seed crustage.
37:03We've got some pickled sea vegetables, two different champagne sauces.
37:06We've got elderflower ketchup.
37:07We've got a broccoli puree.
37:09It sounds like you've got a lot of work to do, to be honest.
37:11I've got plenty on.
37:17Like John, Corinne is doing a savoury custard.
37:20His is a warm, chow-and-moushy.
37:22I'm just going to blend the eggs into it, and then it needs time to rest before I cook them.
37:30John's set custard is a cold bavoie.
37:33Brown crab, coriander root, garlic, fish sauce, coconut cream.
37:39I'm just going to blitz all that up with some gelatin now.
37:42I always feel a bit funny about savoury things set with gelatin.
37:45They can be delicious.
37:47They can also be a bit weird.
37:51Dan's using an ember to make charcoal oil.
37:54He's also starting the mousse to go in his Dover sole by blitzing scallops with bronze fennel and lemon zest.
38:01So he's steaming the fish, but the last thing you want is rubbery, overcooked scallop mousse by the time that
38:07the fish is cooked.
38:09I'm just going to start my scallop sauce now.
38:11So it's a white wine fennel base.
38:16Oh, spicy.
38:18I just want to come as close to that bone as possible.
38:22Carl's filleting his sea bass.
38:24So he's curing the fish, then he's covering it in nori and then basically rolling it into almost like a
38:30terrine.
38:31Yes.
38:31Will it be substantial enough, though?
38:32Because this is not a tasting menu.
38:34This is like a banquet, isn't it?
38:36I love trout.
38:37It's one of my favourite fish.
38:39It can take some ageing.
38:41To improve the texture and flavour, his trout has gone through a 10-day flash freezing and ageing process.
38:49It needs to get curing.
38:50It's going to take about 45 minutes to cure.
38:54He's actually water-buffing the trout.
38:55I'll be in butter, but it's all very low temperature, so you don't get any sort of texture there.
39:00So I hope he's going to find some texture somewhere else in the dish.
39:04Plonk.
39:05I'm now moving on to my broccoli puree.
39:10Corinne runs a bijou restaurant.
39:12Gwen in Mcuntleth, West Wales.
39:16So I never really planned to be a chef at the beginning.
39:19When I got to 16, I had no other plans except for football.
39:22When that didn't work out, I fell into cooking.
39:24I've not looked back since.
39:26So the vibe here at Gwen really laid back.
39:29We want you to feel comfortable, but looked after.
39:32So just the eight seats that you see here, it's like you're coming to our home to experience something really
39:36special.
39:38I think there's definitely an advantage to knowing the environment of being on Great British Menu and knowing the kitchen.
39:43But at the end of the day, we're all chefs and we all cook our food.
39:47So I think if you're accepted to be on the show, then you've got the potential to go to the
39:51banquet.
39:57Corinne is the quietest I've ever seen him as he makes an elderflower ketchup.
40:03And once again, John's doing something similar.
40:06So another element, I've got an elderflower and apple vinegar jelly.
40:11It's added to the crab custard bavoie.
40:18Carl's sea bass is coated in ground nori seaweed.
40:22It will be going in the freezer, so I can get it nice and solid.
40:27Not every dish has to be cooked, cooked, cooked.
40:29It's all about the flavour at the end of the day.
40:32We're having a bun-off, are we?
40:34Oh, are we?
40:35It's a bun-off.
40:39Dan's making milk buns stuffed with crab meat.
40:43That's super delicate.
40:45And if I don't prune them up enough or prune them too far, they'll blow out.
40:49They're minor rounder.
40:54Carl grew up in Cardiff.
40:56And after years working in Michelin-starred restaurants, he returned to South Wales to set up a private dining company.
41:04Being a chef was not always the plan.
41:07I was very much into sport.
41:08I used to compete in gymnastics for South Wales.
41:11I had a nasty accident when I was younger.
41:13And it kind of just shook me completely.
41:15And then I didn't know what I wanted to do.
41:17And I just fell into it.
41:18One day I was working as a waiter in a local hotel.
41:22Helped out in the kitchen.
41:23And then really enjoyed it.
41:25Did a couple more shifts ever since being in the kitchens.
41:29I'm over the moon to represent Wales.
41:31You know, to be asked to be on the show has been something that I've wanted for a long time.
41:34I want to push myself as much as I possibly can.
41:37And ultimately make my three little boys very, very proud.
41:46For his entrapment dish, he's making an avocado and wasabi puree.
41:53I'm blending my broccoli puree.
41:55And I'm going to start getting my crisps set.
41:58So making a little batter here.
42:01John's using Thai pink limestone water to get a crispy finish on some coconut ash crackers.
42:08I only need four, but probably drop one on the floor, won't I?
42:12How's it going, John?
42:13Yeah, good.
42:14What's this?
42:15This is a dressing that I've made.
42:16It's a coconut cream, some makrut lime zest, coriander root, garlic, a little bit of chilli.
42:22Nice, like, uplifting flavours in there.
42:26It's one of the hottest things I've ever put in my mouth and kept a straight face.
42:29That was absolute fire.
42:33Oh, f***.
42:35There's been an elderflower and ketchup explosion.
42:39Complete catastrophe.
42:41Do I?
42:41Yeah, it's just all exploded.
42:45That got enough still.
42:47Do you agree?
42:50Corinne chops the trout belly and bottom loin and portions the top loin.
42:55I've rolled it.
42:56I'm going to gently cook it in clarified butter to 40 degrees.
43:03What's that for, Corinne?
43:05Still a secret.
43:07It's filled with my trout dish.
43:08Oh, yeah, really?
43:09No, champagne and brown butter sabion.
43:12Like sabion, yeah.
43:13Yeah, aerated.
43:15I hate surprises.
43:16He's got a steamer pot on.
43:18He's got croustards making.
43:20I don't know what he's up to.
43:22I just hope he does.
43:26Dan's scallop mousse is sandwiched between his Dover sole.
43:31He's a big boy.
43:36Right, what have you got for me to try?
43:38I've got a scallop dashi sauce.
43:40So what's in this sauce?
43:41So I've got fennel, fennel seeds, Welsh white wine, garlic, shallot, cream, and then the scallop dashi.
43:50Tasting is coming up fast.
43:52Corinne's chow and mushy is steamed.
43:55John's on with the crab meat.
43:57Does the job.
43:59And Carl's created a sea bass mosaic.
44:03All right, Carl, three minutes.
44:05Yeah, we...
44:08The sea bass is left to marinate in the yuzu ponzu dressing.
44:12So you just start flating?
44:15The avocado and wasabi puree, then the yuzu gel.
44:20Do you want me to do anything?
44:22Yeah, one cucumber in between, and then A, personally, just on top of the avocados like that.
44:30Two minutes to the pass now.
44:31Yeah, we, chef.
44:32So you're going to make it?
44:33Yeah, two minutes will be on the pass.
44:36Forage will go in where on the plate?
44:39Between the gaps, like every other one, if you could.
44:42Fried seaweed tops the steamed buns, and it's all finished with more yuzu ponzu dressing,
44:48and served on a laser background to link to a scene from the film.
44:54So, Bathsheba's bass.
44:56Inspiration behind it is Catherine Zeta-Jones in Entrapment,
44:59and this was the first scene of the film where she was stealing the Rembrandt painting.
45:04All right, Carl.
45:05Well done.
45:06All right, it's rough.
45:06Would you like to choose one, chef?
45:08Yeah, we'll go with this one.
45:09All right.
45:20Do you think the story's told on the plate?
45:22So, on the tube itself, there's a little bit more information about it.
45:27Let's try it.
45:30The sea bass, are you happy with the cure on that?
45:33Yeah, I think so.
45:34The dressing, I've allowed to soak into it, so it almost gave it an extra cure.
45:40Love the flavours on it.
45:41I'm a real big fan of curing bass.
45:44Cured fish for a banquet like this, do you think that's the right way to go?
45:47I think so, especially before a heavy main course.
45:50It's quite small.
45:52A bit tasty, wouldn't you be, I think?
45:53Yeah, I think it's delicious.
45:55With that avocado puree, do you think that's the right level of heat for the wasabi?
45:59Maybe it could have been slightly, a little bit higher.
46:02And the idea with this little bun is to...
46:05Dip up that sauce, yeah.
46:07I think the little steamed bun is exactly the right texture for me.
46:11It's a lovely texture, isn't it?
46:12So, what would you score this dish?
46:14An eight.
46:16Dan?
46:16Eight.
46:17I'll go for nine.
46:18I think it eats really well.
46:20I think it's not going to have...
46:20I'll go for eight as well.
46:21There's nothing wrong with the dish of size.
46:28Time for John's black cauldron dish.
46:30The fiery dressing is added to the white crab, along with pickled apple.
46:35See you there, Finn John.
46:37At the moment, I'm in control.
46:39Good.
46:40On top of the baboah jelly and crab is seaweed and long pepper-infused caviar.
46:46You've got four minutes to the pass now?
46:48Yeah, sure.
46:50There's a magical sword that features prominently in the film as well.
46:54Oh, God.
46:55All right, I need to use it.
46:56You're a bit slow, thanks.
46:57Come on, man.
46:59It's a bit of a fiddly job here.
47:01You just want to get in the crevices like that.
47:03You just want a nice amount all the way around, don't you?
47:05Yeah, exactly.
47:06As Carl concentrates on the seaweed and crab emulsion,
47:10John adds an apple cider vinegar gel,
47:13and Dan is on allison flowers.
47:19So, guys, these just pop into the cauldrons.
47:26Which one would you like to take?
47:39Wow.
47:40It's a little bit more smoky, mystic-y stuff, actually.
47:45So this is, like, my biscuit to dunk in sort of thing?
47:48Yeah, I think the baboah, everything there is quite soft,
47:51so I needed some sort of texture on the dish.
47:56Delicious.
47:57I could do with a bit more of, like, a base to it.
48:00Texturally?
48:01Texturally, yeah, because it's a bit soft.
48:03The baboah, are you happy with the set on it?
48:06It's silky.
48:07You have, like, enough firmness in it that it's not sinking away.
48:11The crab, lovely and moist.
48:13Really interesting way of cooking it.
48:15Lovely dish, really well-balanced.
48:16A lot of spice there.
48:17It's too much for it for me.
48:19Doing a cold set dish.
48:21Yeah.
48:22Do you think that's the right thing to do for a banquet?
48:24I feel like it's a fairly safe option
48:27because I can get everything set in the fridge.
48:30What's your score?
48:31Technically, it's really clever.
48:33Nine.
48:33Carl.
48:34I'm going to go an eight.
48:35I'll go eight.
48:36So what would you score this dish?
48:38I'll go for a nine.
48:44Dan's Dover sole and scallop mousse gets a final steam.
48:51Dan, how are your buns?
48:52They're pretty good.
48:54What's inside of them?
48:55Brown white crab meat,
48:56and I'm just brushing on brown crab butter.
49:01Sautéed baby gem and capers are dressed in charcoal oil.
49:10All right, then, Dan, there's five minutes to go.
49:13Yes, Chef.
49:15Happy?
49:16Yeah, I'm a bit annoyed they've split open a touch.
49:21Lemon gel supports grapes, potato airbag and salty fingers.
49:26Where did you get your sea herbs from, Chef?
49:28All forage down from Barmouth Beach.
49:30You shouldn't have told me that.
49:31If I see you down there...
49:32You'd be chasing me down the beach.
49:35Two minutes to the past, Dan.
49:36Yes, Chef.
49:39Oh, your buns do look nice.
49:42The scallop dashi sauce is aerated...
49:46..and the dish is seasoned with seaweed powder.
49:55So this is ode to Dobby.
49:57Which one would you like to take?
49:59Let's go with this one.
50:00Yeah?
50:01Good luck, Chef.
50:11I think it looks nice.
50:12Let's see what it tastes like, please.
50:16Fish itself is the cook on it, what you're looking for.
50:19Piece that I tested sort of seemed like it was there.
50:22This one's maybe a little bit under.
50:26The fish and the mousse, it's like a nice texture.
50:29And the scallop mousse.
50:31Yeah, I could have taken it a little bit softer.
50:32It's gone a bit firm.
50:34How have you cooked this gem lettuce, son?
50:35Gem's just pan-fried using the charcoal oil.
50:38There's some really good flavours going on there,
50:40but the charcoal's taken over.
50:42It's very predominant, isn't it?
50:43Yeah.
50:44Has the bun come out how you intended?
50:46Yeah, I think it can touch more proving time on it.
50:49The bun, it's got a nice flavour to it.
50:51The sauce is lovely, I think.
50:54What would you score on this dish?
50:56Because the fish, I'll go six.
50:58I think seven.
51:00Yeah, I was going to say seven as well.
51:03I'm going to have to go with six, I think.
51:08One last check on the steam of the chow and wishi,
51:11and it's time to plate the secret garden.
51:15How was that?
51:16Fish just wasn't right.
51:19My fish was almost perfectly cooked.
51:20Yeah, my fish was good.
51:21Picked the wrong one, then.
51:23Yeah.
51:25Corrin's cured trout belly has been mixed with broccoli stems.
51:32On top like this.
51:34Yep.
51:34And then nasturtium, you literally just want one.
51:39Broccoli puree, pickled onions, and the cured trout
51:42are added to the chow and wishi.
51:45See how it comes off.
51:47I got it.
51:50The water bath trout is drizzled with the elderflower ketchup
51:54and finished with flowers from his garden.
51:57So, Corrin, you've got nine minutes.
51:59Chef, could I come up early, please?
52:00You absolutely can, come up early.
52:02Thank you very much.
52:03The aerated savoy on sauce and the champagne sauce
52:07complete the dish.
52:14Secrets out.
52:20The secret garden.
52:21That's a lot of work, Corrin.
52:23Yeah.
52:23Yeah.
52:24Yeah, you're telling me.
52:26Yeah.
52:27Which one would you like to take?
52:28This one.
52:40First, you have to eat the property crystal on top.
52:44That will unveil the keyhole.
52:50Delicious, crunchy.
52:56I like this.
52:57Secret garden, secret trout.
52:58Yeah.
53:00So, we've got the chow and wishi.
53:01I think that's perfect.
53:02That's really soft mouthfeel.
53:04Still got body to it.
53:06And the little tartare we have here as well.
53:08Lovely and fatty.
53:09And you've got the salt coming through there
53:10where it's been cured.
53:12That chow and wishi.
53:13Set right.
53:14Oh, that's banging.
53:16OK, so the trout loin, you've poached this in butter.
53:18Yeah, that's lovely and moist, flaking away.
53:20Just, like, melts in your mouth.
53:23That sabion is really rich, but quite delicate.
53:26Is there anything you'd change about this?
53:28If I was super, super critical,
53:30maybe a little bit more of pickled vegetables on it.
53:33So, what would you score it?
53:34I think it's 10.
53:36I'm just going to go 10.
53:38I'm going to go 10.
53:39Yeah.
53:40Made you nervous?
53:41Definitely.
53:45So, where do we stand at the end of the fish course, Tommy?
53:48I think two chefs in particular.
53:50I thought the dishes were really phenomenal.
53:52The other two floors?
53:54Yeah, I had issues with a couple of the dishes.
53:57You guys are awesome, honestly.
53:59It felt like cooking with friends, you know?
54:02Wow.
54:02There's a lot of bromance going on in this kitchen.
54:04Yeah, yeah.
54:04Yeah, exactly.
54:06Exactly.
54:06So, we'll just go home.
54:09What I would say is I think all four chefs have had really good nods to the brief over the
54:13two courses.
54:14You know, there'll be one chef who's very disappointed.
54:19Carl, Corinne and John are currently on eight, with Dan on seven.
54:29Chefs, I've loved your storytelling.
54:31There have been some really strong standout moments.
54:35Okay, I'm going to start with you, Carl.
54:37For your dish, Bathsheba's Bass.
54:39The presentation referencing the lasers and the postal tube in particular, I thought were reminiscent of the film.
54:45I thought that was clever.
54:47You mentioned the film was partially set in Kuala Lumpur, but your dish did feel quite Japanese.
54:52The sea bass was well cured.
54:54It had a really good texture.
54:55The avocado and wasabi puree was beautifully smooth.
54:58I felt like a little bit more wasabi would have been good in there.
55:01I think most of the elements really were quite well executed, but I just like to feel a bit more
55:06depth.
55:09John, your dish, fair de Daini.
55:12I understood straight away the film was about a black cauldron, but I thought a bit more theatrics on the
55:17pass would have been good.
55:18I don't think a cold set dish will have mass appeal.
55:22However, the bavoie was delicious, so I think you won me around with that.
55:26The dressing, it was on the spicy side, I'd say, but I did really like it.
55:30The coconut ash cracker was crispy and super tasty, and the toasted seaweed emulsion was delicious.
55:37Thank you, Chef.
55:39Dan, for your dish, an ode to Dobby.
55:42I understood the story, and it was a very sweet take on Dobby's final resting place.
55:48I think the sauce was delicious.
55:51The crab inside the milk bun was quite wet, and that had made the milk bun quite stodgy and almost
55:55sort of dumpling-like, but I really quite enjoyed that.
55:59I think you know the fish wasn't cooked quite right, and the scallop mousse was just too firm.
56:05But for me, the charcoal oil really overpowered the rest of the dish.
56:12Okay, Corinne, for your dish, the secret garden.
56:15I really liked the playful take away the croustard and then use the key to unlock into the secret garden.
56:21The croustard, I felt the trout belly lacked a little bit of season, a little bit of flavor.
56:26I'd like that to be dressed up a bit more.
56:28The chow mushy, great texture, and it was packed full of flavor.
56:31I kind of agree with you, maybe a few more pickled vegetables would have been nice on there.
56:36I'm not always a fan of a water bath piece of trout, but the process that you did meant the
56:40flavor and texture was just perfect.
56:44So, to the scores.
56:50John, I'm going to give you a score of nine.
56:56With that dish, I think there's potential for more drama at the past.
57:00You've got room for theatre.
57:01Sure.
57:03Corinne, I'm giving you a score of nine.
57:09I felt like I was eight years old.
57:13It just drew you straight in.
57:16Okay, Dan.
57:18I'm giving you...
57:22...six.
57:24And Carl.
57:27I'm scoring you...
57:31...a seven.
57:33And that means on 13 points, unfortunately, Dan, you're going to be leaving us.
57:38I know you've had the odd hiccup, but your talent and your gift for storytelling are really, really clear.
57:44Yeah, absolutely.
57:45I think some of the things you tried to achieve were really good this week.
57:48I hope to see you again in the competition.
57:50Thank you.
57:50Well done, you three.
57:51We'll see you tomorrow.
57:52Thank you.
57:52Thank you.
57:53Well done, Chef.
57:53Well done, Chefs.
57:54Mate.
57:55Not too much.
57:55Real pleasure, man.
57:58Yeah, I really enjoyed it.
57:59I'm disappointed, but I'm up against some really strong chefs.
58:04My eye is definitely still on the price.
58:06I just got to make sure that I absolutely nail every single element and outcook these two.
58:13No room for error.
58:14Yeah, exactly.
58:19All right, mate, you're up next.
58:21I'm going to try my dish and then decide if it's good enough or not.
58:25I wonder if it's not.
58:26Let's go home.
58:26Yeah, I'm just going to run out the door, I reckon.
58:56We'll see you tomorrow.
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