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These are the user uploaded subtitles that are being translated: 1 00:00:02,040 --> 00:00:04,055 It's the last day of knockout week... 2 00:00:05,280 --> 00:00:06,455 Incoming. 3 00:00:06,480 --> 00:00:08,295 ...and the ten remaining cooks... 4 00:00:09,800 --> 00:00:13,735 ...have all felt the heat of their first professional kitchen. 5 00:00:13,760 --> 00:00:16,215 I feel like I've been in the sauna for about a week. 6 00:00:18,320 --> 00:00:22,775 Now they're back to fight for their place in the semifinals. 7 00:00:24,200 --> 00:00:27,455 To go into the restaurant, it's lit a fire in me! 8 00:00:27,480 --> 00:00:29,335 Even there was nearly one! 9 00:00:31,200 --> 00:00:32,815 I'm having the best time here. 10 00:00:32,840 --> 00:00:34,135 I'm loving the stress. 11 00:00:34,160 --> 00:00:36,015 I'm not sleeping. 12 00:00:36,040 --> 00:00:38,215 It just takes over your life. 13 00:00:38,240 --> 00:00:41,415 Final ten of MasterChef is just... 14 00:00:41,440 --> 00:00:42,615 ...beyond belief! 15 00:00:42,640 --> 00:00:45,855 I want to go all the way now. The sky's the limit. 16 00:00:45,880 --> 00:00:48,135 The competition just gets tougher. 17 00:00:48,160 --> 00:00:50,215 The standard gets better and better. 18 00:00:50,240 --> 00:00:51,815 I've missed the last couple of rounds. 19 00:00:51,840 --> 00:00:54,975 I'm hoping you haven't made any silly decisions in my absence, 20 00:00:55,000 --> 00:00:57,895 and I'm hoping that you have picked ten of the best contestants 21 00:00:57,920 --> 00:00:59,375 we've ever seen. 22 00:01:18,200 --> 00:01:20,015 Welcome back, all of you. 23 00:01:20,040 --> 00:01:24,935 I was off, I was unwell, but I'm back and I am raring to go. 24 00:01:24,960 --> 00:01:28,815 You, of course, are our final ten in this year's competition, 25 00:01:28,840 --> 00:01:31,775 which means, for the first time ever, 26 00:01:31,800 --> 00:01:34,535 the winner of this year's MasterChef is in here with us. 27 00:01:36,000 --> 00:01:40,095 One dish separates you from a place in this year's semifinal. 28 00:01:41,280 --> 00:01:44,255 You have a brief, and that brief is to cook for Gregg and | 29 00:01:44,280 --> 00:01:47,615 a dish that you can pick up and eat with your hands. 30 00:01:47,640 --> 00:01:50,775 And it can be whatever you like, sweet or savoury. 31 00:01:50,800 --> 00:01:53,655 All we ask is we don't need any cutlery. 32 00:01:55,080 --> 00:01:57,575 At the end of this, two of you will be going home. 33 00:01:59,160 --> 00:02:02,375 Ladies and gentlemen, one hour and 45 minutes. 34 00:02:02,400 --> 00:02:03,615 Let's cook. 35 00:02:09,240 --> 00:02:14,015 Today, it's all about picking it up, eating it, and indulging. 36 00:02:14,040 --> 00:02:17,255 Whether that be a sandwich, a burger, a slice of pizza, a pie, 37 00:02:17,280 --> 00:02:19,495 food you eat with your hands has got to be 38 00:02:19,520 --> 00:02:21,935 some of the most-loved food in the world. 39 00:02:25,120 --> 00:02:28,735 Accountant Anurag has excited the judges 40 00:02:28,760 --> 00:02:31,775 with the authentic flavours of his Indian heritage. 41 00:02:31,800 --> 00:02:33,975 Eating with your hands, 42 00:02:34,000 --> 00:02:38,455 I was thrilled to hear that brief because, coming from India, 43 00:02:38,480 --> 00:02:40,815 80% of our food is supposed to be eaten by hand. 44 00:02:43,120 --> 00:02:45,015 Today, I'm doing a Chicken Frankie. 45 00:02:45,040 --> 00:02:48,175 It's kind of a chicken roll in a paratha wrap 46 00:02:48,200 --> 00:02:50,215 with a layering of egg going through. 47 00:02:50,240 --> 00:02:52,215 So it's a very common dish in Mumbai. 48 00:02:52,240 --> 00:02:53,975 And to calm down the palate, 49 00:02:54,000 --> 00:02:56,175 because Frankie is going to be very, very hot, 50 00:02:56,200 --> 00:02:59,895 a bit of sweet doughy ball, served with saffron honey. 51 00:02:59,920 --> 00:03:02,855 I've rarely seen you so happy, so animated. 52 00:03:02,880 --> 00:03:05,695 I am loving... This is the best experience of my life so far. 53 00:03:05,720 --> 00:03:07,055 Oh, mate! 54 00:03:09,240 --> 00:03:11,655 We've got a chicken wrap, which is great. 55 00:03:11,680 --> 00:03:12,935 It needs to be nice and tight, 56 00:03:12,960 --> 00:03:16,015 the chicken cooked really, really well, the bread not too thick, 57 00:03:16,040 --> 00:03:18,175 and that egg itself, by the sounds of it, 58 00:03:18,200 --> 00:03:20,175 will be the seal inside the bread 59 00:03:20,200 --> 00:03:22,775 to make sure, when he puts the chicken with the sauce inside, 60 00:03:22,800 --> 00:03:23,815 it doesn't go soggy. 61 00:03:24,920 --> 00:03:28,935 36-year-old Vanessa from south London has made it 62 00:03:28,960 --> 00:03:32,415 this far successfully combining unusual flavours 63 00:03:32,440 --> 00:03:35,575 inspired by her extensive travels. 64 00:03:35,600 --> 00:03:37,895 I love the eating with your hands brief. 65 00:03:37,920 --> 00:03:41,895 For me, I guess because I'm autistic and I have sensory sensitivities, 66 00:03:41,920 --> 00:03:44,495 eating with my hands is something I love to do. 67 00:03:44,520 --> 00:03:48,655 You know, it gives my brain a heads-up of what I'm having 68 00:03:48,680 --> 00:03:50,295 before it hits my mouth. 69 00:03:51,920 --> 00:03:54,535 Vanessa, what are you making for us today? 70 00:03:54,560 --> 00:03:57,135 A thali, but it's a Vanessa's thali. 71 00:03:57,160 --> 00:03:59,695 So there's an African chicken curry, 72 00:03:59,720 --> 00:04:02,175 because my parents were born in East Africa and Kenya. 73 00:04:02,200 --> 00:04:06,015 A Goan cabbage foogath, because my heritage is from Goa. 74 00:04:06,040 --> 00:04:08,495 I am then making the salsa 75 00:04:08,520 --> 00:04:11,215 that I learnt from Chef Peter in the restaurant. 76 00:04:11,240 --> 00:04:13,535 So how do we eat those with our hands? 77 00:04:13,560 --> 00:04:16,095 How every Indian eats a thali with their hands. 78 00:04:16,120 --> 00:04:18,255 I've grown up eating rice and puris 79 00:04:18,280 --> 00:04:20,655 and, yeah, everything with your hands. 80 00:04:20,680 --> 00:04:23,335 You use these four fingers, 81 00:04:23,360 --> 00:04:25,775 and then you leave your little pinky behind. 82 00:04:27,560 --> 00:04:31,095 What we've got from Vanessa is lots of spice and lots of sweetness. 83 00:04:31,120 --> 00:04:33,215 Chicken has to be lovely and moist and soft, 84 00:04:33,240 --> 00:04:36,135 and that sauce around the outside to give a real luscious coating. 85 00:04:37,800 --> 00:04:40,735 Tomatillo is like a tomato, but very, very sharp and sweet, 86 00:04:40,760 --> 00:04:42,495 and she's going to make a salsa out of that. 87 00:04:42,520 --> 00:04:45,295 And then this cabbage and coconut mixture. 88 00:04:45,320 --> 00:04:46,815 Coconut's quite sweet. 89 00:04:46,840 --> 00:04:48,975 I hope they all work together. 90 00:04:50,360 --> 00:04:52,335 Originally from Northern Ireland, 91 00:04:52,360 --> 00:04:56,975 Terri has stood out with her love of fine-dining classic dishes 92 00:04:57,000 --> 00:04:59,815 fused with Japanese ingredients. 93 00:04:59,840 --> 00:05:02,735 An eating-with-your-hands dish is something I wasn't expecting. 94 00:05:02,760 --> 00:05:05,335 It's a little bit different from things you see on MasterChef. 95 00:05:05,360 --> 00:05:08,415 It's all very high-end and refined. 96 00:05:08,440 --> 00:05:10,855 With this dish, I think I'm showing John and Gregg 97 00:05:10,880 --> 00:05:12,455 a different side to my cooking. 98 00:05:14,640 --> 00:05:16,815 Terri, food you can eat with your hands. 99 00:05:16,840 --> 00:05:18,055 What have you got for us? 100 00:05:18,080 --> 00:05:20,695 Barbecue panko king prawn bao buns 101 00:05:20,720 --> 00:05:24,335 with pickled veg and a side of karaage chicken. 102 00:05:24,360 --> 00:05:27,135 It's a Japanese style of fried chicken with a spicy mayonnaise. 103 00:05:27,160 --> 00:05:29,775 What is it about eating with our hands that we love, 104 00:05:29,800 --> 00:05:31,895 do you think? Oh, it's just, it's moreish, isn't it? 105 00:05:31,920 --> 00:05:34,255 This is the kind of food that I cook when nobody's watching. 106 00:05:34,280 --> 00:05:36,335 Ooh! I like the sound of this. 107 00:05:36,360 --> 00:05:37,495 Thank you. 108 00:05:39,000 --> 00:05:41,735 Chicken, crispy on the outside, soft on the inside, 109 00:05:41,760 --> 00:05:44,575 the marinade giving it lots and lots of flavour. 110 00:05:44,600 --> 00:05:47,255 Bao buns, a soft flour-based bun 111 00:05:47,280 --> 00:05:49,575 which is almost folded over like an envelope. 112 00:05:51,080 --> 00:05:54,375 Prawns and barbecue sauce? An unusual combination. 113 00:05:57,120 --> 00:06:01,415 Venezuelan-born delivery driver Nickolas has shown a passion 114 00:06:01,440 --> 00:06:05,855 for both French technique and Latin American cuisine. 115 00:06:05,880 --> 00:06:09,135 I love Latin food, and a lot of Latin food is hand food. 116 00:06:09,160 --> 00:06:11,935 I'm proud of where I'm from, and this is my way of tipping my hat 117 00:06:11,960 --> 00:06:13,295 to my people. 118 00:06:14,520 --> 00:06:16,335 So I'm doing las tres manos, 119 00:06:16,360 --> 00:06:19,095 so three different hand foods from Latin America. 120 00:06:19,120 --> 00:06:20,975 So I've got a blue corn tostada 121 00:06:21,000 --> 00:06:23,495 with king prawn ceviche and tiger's milk. 122 00:06:23,520 --> 00:06:26,895 And then I've got an arepa, which is like a Venezuelan patty, 123 00:06:26,920 --> 00:06:30,055 and then I'm going to fill that with crab and a hibiscus gel. 124 00:06:30,080 --> 00:06:32,775 And then the third one, a plantain taco, 125 00:06:32,800 --> 00:06:35,015 and then I'm going to fill that with pulled beef. 126 00:06:35,040 --> 00:06:38,095 I'm used to you being passionate. You look extra excited about this. 127 00:06:38,120 --> 00:06:40,535 I am, because I'm showcasing Latin America, you know? 128 00:06:40,560 --> 00:06:43,335 I want to show people there's more than just burritos and tacos. 129 00:06:43,360 --> 00:06:46,335 You know, like, there's other things that are just so delicious. 130 00:06:48,240 --> 00:06:50,415 Nickolas' food sounds interesting, 131 00:06:50,440 --> 00:06:52,975 but it's going to be all about the textures. 132 00:06:53,000 --> 00:06:55,855 The tostada needs to be crispy but soft with the prawns. 133 00:06:55,880 --> 00:06:59,335 Arepa needs to be soft on the inside but slightly crispy on the outside, 134 00:06:59,360 --> 00:07:00,975 and with a crab running through it. 135 00:07:01,000 --> 00:07:02,935 And then that taco with beef. 136 00:07:02,960 --> 00:07:06,095 He's got a big chunk of beef, which he's boiling away in a pot. 137 00:07:06,120 --> 00:07:08,655 And boiled beef usually goes tough. 138 00:07:10,200 --> 00:07:13,055 50 minutes gone. You're almost halfway. 139 00:07:14,440 --> 00:07:18,095 51-year-old gift shop owner Endang has blown the judges away 140 00:07:18,120 --> 00:07:22,175 with the spicy Indonesian dishes of her homeland. 141 00:07:22,200 --> 00:07:24,455 Unbelievable that I'm still here, 142 00:07:24,480 --> 00:07:27,655 but somehow, John and Greqg, they love the food. 143 00:07:27,680 --> 00:07:29,535 You know, when you're cooking for the family, 144 00:07:29,560 --> 00:07:31,975 you're not even thinking, you just cook for them. 145 00:07:32,000 --> 00:07:33,415 Yeah, it was lovely. 146 00:07:35,040 --> 00:07:36,615 What do you think it is that you've got 147 00:07:36,640 --> 00:07:38,575 that makes me and John love you? 148 00:07:38,600 --> 00:07:40,215 I don't know. Maybe chilli? 149 00:07:41,440 --> 00:07:42,775 Oh, what are you making? 150 00:07:42,800 --> 00:07:45,135 It's based on the very traditional Java, 151 00:07:45,160 --> 00:07:46,695 they call it jajan pasar, 152 00:07:46,720 --> 00:07:49,455 that you will find in a traditional market. 153 00:07:49,480 --> 00:07:53,215 If you go through the aisle, you will find an old lady, 154 00:07:53,240 --> 00:07:57,175 sit down with array of the finger foods, savoury and sweet. 155 00:07:57,200 --> 00:07:59,295 So, you go down to a market and eat sweet cake things? 156 00:07:59,320 --> 00:08:00,655 Yeah. I'm coming. I'm coming! 157 00:08:00,680 --> 00:08:02,135 I'll bring you to the market. 158 00:08:04,640 --> 00:08:06,095 Endang is showing us techniques 159 00:08:06,120 --> 00:08:08,095 that we've never seen on MasterChef before. 160 00:08:08,120 --> 00:08:12,295 The rice cracker with a chocolate and chilli dipping sauce. 161 00:08:12,320 --> 00:08:15,455 We're getting a little soft rice flour mixture 162 00:08:15,480 --> 00:08:17,775 filled with lentils and sugar. 163 00:08:17,800 --> 00:08:21,135 Then we've got an amazing cassava roll 164 00:08:21,160 --> 00:08:22,575 flavoured with pandan, 165 00:08:22,600 --> 00:08:25,775 which is bright green and tastes almost like tea. 166 00:08:25,800 --> 00:08:27,375 And if she gets this right, 167 00:08:27,400 --> 00:08:30,095 they could look absolutely brilliant. 168 00:08:30,120 --> 00:08:34,015 That's an hour gone. 45 minutes left, please, everybody. 169 00:08:34,040 --> 00:08:38,055 Cardiff-based Robin has a playful and nostalgic approach 170 00:08:38,080 --> 00:08:41,655 to the classics, which has proved a hit with the judges. 171 00:08:43,160 --> 00:08:46,735 I thought everyone was good, like, early on in the competition. 172 00:08:46,760 --> 00:08:49,975 Everyone's excellent now, so just got to do the best I can, 173 00:08:50,000 --> 00:08:52,215 be proud of it, see what happens. 174 00:08:55,680 --> 00:08:57,695 Robin, tell us about your dish, please. 175 00:08:57,720 --> 00:08:59,215 Today, I'm making choux craquelin. 176 00:08:59,240 --> 00:09:01,655 They're going to be round, and hopefully I'll make them 177 00:09:01,680 --> 00:09:04,015 look like little teapots, if I get everything done in time. 178 00:09:04,040 --> 00:09:05,575 You putting anything in them? 179 00:09:05,600 --> 00:09:07,775 Yeah. I'm putting two types of creme diplomate, 180 00:09:07,800 --> 00:09:11,175 one flavoured by tea and one flavoured by biscuits. 181 00:09:11,200 --> 00:09:13,015 Tea and biscuits. Brilliant! 182 00:09:14,520 --> 00:09:16,575 Robin's trying to show off technique. 183 00:09:16,600 --> 00:09:19,415 Choux pastry - if they don't rise enough, 184 00:09:19,440 --> 00:09:22,575 we don't have ourselves a choux bun, we have a pancake. 185 00:09:22,600 --> 00:09:25,815 Inside, he's promising us two flavours of creme diplomate. 186 00:09:25,840 --> 00:09:29,295 And he wants to make little sugar teaspouts in the handles 187 00:09:29,320 --> 00:09:31,735 to make these little buns look like teapots. 188 00:09:31,760 --> 00:09:34,135 If he does that, it could be quite amazing. 189 00:09:36,040 --> 00:09:38,135 Originally from northern Thailand, 190 00:09:38,160 --> 00:09:42,735 master coffee roaster Chart ya has shown ambition, creativity, 191 00:09:42,760 --> 00:09:44,255 and technical skill. 192 00:09:46,920 --> 00:09:50,935 So today I'm making you Korean crispy chicken fry 193 00:09:50,960 --> 00:09:53,735 in the bao bun with the gochujang sauce, 194 00:09:53,760 --> 00:09:56,655 so it's very spicy Korean flavour. 195 00:09:56,680 --> 00:09:58,175 Sweet potato chips as well. 196 00:09:58,200 --> 00:09:59,975 My best friend, she's Korean. 197 00:10:00,000 --> 00:10:02,215 The first dish she taught me is this one. 198 00:10:02,240 --> 00:10:05,895 So I just want to keep that authentic flavour. 199 00:10:05,920 --> 00:10:08,815 Chart ya, that smells fantastic. Thank you very much. 200 00:10:11,680 --> 00:10:14,215 My fiance loves this dish. 201 00:10:14,240 --> 00:10:16,855 I'd been cooking this dish about 20 times, maybe, 202 00:10:16,880 --> 00:10:18,255 and one day... CHARIYA CHUCKLES 203 00:10:18,280 --> 00:10:20,575 ...and I said, "Would you like bao bun for dinner?" 204 00:10:20,600 --> 00:10:23,855 He said, "Er, no! No more bao bun!" 205 00:10:23,880 --> 00:10:26,135 He'd been eating too many of them. 206 00:10:28,200 --> 00:10:32,095 Korean fried chicken, traditionally, is crispy, sweet bits of chicken 207 00:10:32,120 --> 00:10:33,655 cooked all the way through. 208 00:10:33,680 --> 00:10:36,455 Quite a spicy sauce on the outside. 209 00:10:36,480 --> 00:10:38,735 Korean fried chicken is an extraordinary thing, 210 00:10:38,760 --> 00:10:42,095 because it stays crispy even when it's got a sauce on it. 211 00:10:42,120 --> 00:10:44,895 If she gets this right, brilliant. 212 00:10:44,920 --> 00:10:48,775 Toy developer Omar loves to surprise the judges 213 00:10:48,800 --> 00:10:51,455 with his adventurous and daring style. 214 00:10:54,280 --> 00:10:57,095 Today, I'm doing a duck, parsnip and cherry gyros. 215 00:10:57,120 --> 00:10:59,095 So it's like a Greek kind of kebab, 216 00:10:59,120 --> 00:11:01,215 but I'm adding some of my Asian flavours into it. 217 00:11:01,240 --> 00:11:04,175 Why do you want to put a French duck dish 218 00:11:04,200 --> 00:11:07,615 with Asian flavours in a Greek pancake? 219 00:11:07,640 --> 00:11:09,175 I think that's just how my brain works. 220 00:11:09,200 --> 00:11:10,455 I wish I had an answer for that. 221 00:11:10,480 --> 00:11:13,135 But it's just this was the first thing that came to me for the brief. 222 00:11:13,160 --> 00:11:15,815 My mum was trying to nag me to make vol-au-vents to make my nan proud, 223 00:11:15,840 --> 00:11:17,455 but that wasn't going to happen. 224 00:11:20,840 --> 00:11:23,095 So when I was 18, I finished my A-levels 225 00:11:23,120 --> 00:11:25,455 and had, like, a big party holiday with my friends. 226 00:11:25,480 --> 00:11:27,895 And every night kind of at 4.00am, we'd go to this one place 227 00:11:27,920 --> 00:11:29,255 and have these gyros. 228 00:11:29,280 --> 00:11:31,775 It was amazing. It's usually just beautiful meat and chips. 229 00:11:31,800 --> 00:11:34,535 So I've put my own spin on it with some of the flavours I love. 230 00:11:34,560 --> 00:11:37,095 I want really lovely, moist duck with crispy skin, 231 00:11:37,120 --> 00:11:38,775 really well seasoned, 232 00:11:38,800 --> 00:11:43,015 vibrant cherries, sharp and sour, with crispy parsnips. 233 00:11:43,040 --> 00:11:44,295 This is Omar all over. 234 00:11:44,320 --> 00:11:46,655 He's taking a couple of ideas, putting them all together, 235 00:11:46,680 --> 00:11:48,655 and bringing up something completely new. 236 00:11:48,680 --> 00:11:51,695 Now, every so often, they just work. This is a risk. 237 00:11:53,840 --> 00:11:58,215 60-year-old Linda's experience and love of the Middle East 238 00:11:58,240 --> 00:12:01,015 has resulted in some knockout food. 239 00:12:01,040 --> 00:12:03,655 Coming this far, it's been totally amazing. 240 00:12:03,680 --> 00:12:07,975 It's given me the boost in life to think that I can be in MasterChef 241 00:12:08,000 --> 00:12:11,055 on my 60th. Oh, my God, who could ask for more than that? 242 00:12:13,080 --> 00:12:14,815 Linda, great to see you here. 243 00:12:14,840 --> 00:12:16,255 What are you making for us? 244 00:12:16,280 --> 00:12:19,695 So I'm making chermoula sardines on toast. 245 00:12:19,720 --> 00:12:23,695 Chermoula's like a Moroccan sauce, with a past ill a. 246 00:12:23,720 --> 00:12:27,015 It's got prawns, squid, olives. 247 00:12:27,040 --> 00:12:29,215 I'm guessing this has been inspired by your husband. 248 00:12:29,240 --> 00:12:31,975 Well, it has, yeah, cos I've spent lots of time with my husband's 249 00:12:32,000 --> 00:12:35,175 family, and we all eat off the same plate, really, 250 00:12:35,200 --> 00:12:37,295 so it is very familiar to me. 251 00:12:40,320 --> 00:12:43,255 Sardines on toast. She would have had to clean those really well, 252 00:12:43,280 --> 00:12:44,615 so I don't want any bones. 253 00:12:44,640 --> 00:12:48,055 The chermoula mixture, which is going to be lots and lots of herbs. 254 00:12:48,080 --> 00:12:49,855 And then a past ill a, 255 00:12:49,880 --> 00:12:53,055 prawns, squid, and olives together in filo pastry. 256 00:12:53,080 --> 00:12:55,255 Never had anything like that before in my life. 257 00:12:58,000 --> 00:13:01,095 Sports journalist Jack has consistently delivered 258 00:13:01,120 --> 00:13:04,135 crowd-pleasing dishes with great flavour. 259 00:13:05,400 --> 00:13:06,855 I feel like I am getting better, 260 00:13:06,880 --> 00:13:09,415 but I still feel like there's more to learn and more to give, 261 00:13:09,440 --> 00:13:12,055 so hopefully I can plate something that I really like the look of. 262 00:13:12,080 --> 00:13:14,415 And then you get some more good comments from the judges. 263 00:13:14,440 --> 00:13:15,775 What's not to like? It's great. 264 00:13:19,040 --> 00:13:21,375 Jack, what are you making now? Tacos, two ways. 265 00:13:21,400 --> 00:13:24,615 Beef taco with avocado and chimichurri, like, mousse, 266 00:13:24,640 --> 00:13:27,455 and then I've got a sea bass taco, which has got pineapple 267 00:13:27,480 --> 00:13:30,375 and habanero salsa and a lime and coriander slaw. 268 00:13:30,400 --> 00:13:32,815 I've just been to Mexico. There's a Caribbean coast there. 269 00:13:32,840 --> 00:13:34,335 I had tacos every day, 270 00:13:34,360 --> 00:13:36,295 so when I was looking for ideas for this one, 271 00:13:36,320 --> 00:13:38,215 it just jumped to mind. I love that kind of food. 272 00:13:38,240 --> 00:13:41,255 You are coming on leaps and bounds. A little bit, yeah! 273 00:13:43,760 --> 00:13:46,655 Jack is making us two types of tacos. 274 00:13:46,680 --> 00:13:49,735 Sea bass and pineapple - not something I've had before. 275 00:13:49,760 --> 00:13:53,055 Saying that, sweet and sour prawns, you get pineapple with that. 276 00:13:53,080 --> 00:13:54,535 Maybe it could work. 277 00:13:54,560 --> 00:13:56,855 The beef one, I hope that beef is nice and tender, 278 00:13:56,880 --> 00:13:59,415 because picking up a taco and having something tough inside 279 00:13:59,440 --> 00:14:00,855 means it's going to pull out, 280 00:14:00,880 --> 00:14:03,415 and all the fillings are going to fall over my shirt. 281 00:14:05,800 --> 00:14:07,135 Eight minutes left! 282 00:14:08,320 --> 00:14:10,255 Just eight minutes left! 283 00:14:13,040 --> 00:14:14,495 OK, this is the hardest one. 284 00:14:14,520 --> 00:14:16,335 Got to have some steady hands for this bit. 285 00:14:22,640 --> 00:14:24,775 You have 90 seconds. 286 00:14:24,800 --> 00:14:26,935 Please, 90 seconds, everybody. 287 00:14:36,600 --> 00:14:37,815 That's it. Time's up. 288 00:14:37,840 --> 00:14:38,855 Stop. 289 00:14:38,880 --> 00:14:40,775 Everybody stop. Well done. 290 00:14:44,880 --> 00:14:47,735 Anurag has cooked Chicken Frankie, 291 00:14:47,760 --> 00:14:50,375 a paratha lined with a layer of egg, 292 00:14:50,400 --> 00:14:54,575 filled with chicken spiced with chilli, turmeric, and mango powder, 293 00:14:54,600 --> 00:14:56,975 served with a mint chutney, 294 00:14:57,000 --> 00:15:01,375 and gulgula dough balls with a honey and saffron dip. 295 00:15:05,520 --> 00:15:07,775 That paratha is all flaky and crispy. 296 00:15:07,800 --> 00:15:09,535 I can taste the chicken in the centre, 297 00:15:09,560 --> 00:15:12,015 tasting to me like I've got a curry wrap. 298 00:15:12,040 --> 00:15:14,255 The egg is there so that the bread doesn't go soggy 299 00:15:14,280 --> 00:15:16,615 when you put the filling in. Yeah. That's genius. 300 00:15:17,760 --> 00:15:20,015 I'm loving these little dough balls. 301 00:15:20,040 --> 00:15:22,815 They are like a dense doughnut. 302 00:15:22,840 --> 00:15:26,615 And dipped into honey and saffron is just delicious. 303 00:15:29,080 --> 00:15:30,735 I couldn't have asked for more. 304 00:15:30,760 --> 00:15:32,855 Hearing all those positive comments, 305 00:15:32,880 --> 00:15:34,255 I'm over the moon today. 306 00:15:34,280 --> 00:15:36,935 I'm really feeling very happy. 307 00:15:36,960 --> 00:15:41,575 Terri has prepared steamed bao buns filled with panko prawns 308 00:15:41,600 --> 00:15:43,175 and barbecue sauce, 309 00:15:43,200 --> 00:15:45,935 with a cucumber and radish pickle 310 00:15:45,960 --> 00:15:48,935 served with Japanese karaage chicken 311 00:15:48,960 --> 00:15:50,975 and Sriracha mayonnaise. 312 00:15:55,240 --> 00:15:58,295 The chicken strips inside are perfectly cooked. 313 00:15:58,320 --> 00:16:02,015 I imagined that this coating would be crispier. 314 00:16:02,040 --> 00:16:03,975 But I like the well-made mayo. 315 00:16:04,000 --> 00:16:05,935 Your bun is good. 316 00:16:05,960 --> 00:16:07,895 I like the crunchiness of your prawns, 317 00:16:07,920 --> 00:16:11,295 but the prawns themselves and barbecue sauce, both sweet. 318 00:16:11,320 --> 00:16:14,215 I think your combination of flavours is a little bit unusual, 319 00:16:14,240 --> 00:16:15,455 but I like it. 320 00:16:17,840 --> 00:16:19,055 I'm happy with the comments. 321 00:16:19,080 --> 00:16:20,735 I agree with most of the things they said. 322 00:16:20,760 --> 00:16:23,055 I disagree slightly about the prawns and barbecue sauce. 323 00:16:23,080 --> 00:16:24,775 I think they work, but, you know... 324 00:16:26,560 --> 00:16:29,815 Vanessa has put together a thali, 325 00:16:29,840 --> 00:16:32,055 an African chicken curry, 326 00:16:32,080 --> 00:16:35,015 a tomatillo green tomato salsa, 327 00:16:35,040 --> 00:16:38,415 a Goan cabbage and coconut stir-fry, 328 00:16:38,440 --> 00:16:41,295 pilau rice, and puri bread. 329 00:16:46,360 --> 00:16:48,375 Your chicken hasn't dried out at all. 330 00:16:48,400 --> 00:16:50,695 It's covered with a creamy sauce. 331 00:16:50,720 --> 00:16:52,455 I'm really enjoying it. 332 00:16:52,480 --> 00:16:56,775 Tomatillo, it's like the crunch of a green, raw tomato. 333 00:16:56,800 --> 00:17:00,655 And you've got a very sharp little peppery vinaigrette in there. 334 00:17:00,680 --> 00:17:02,935 I'm really enjoying it. 335 00:17:02,960 --> 00:17:04,335 I really like your puris, 336 00:17:04,360 --> 00:17:07,895 because I can fold them up and then use them as a spoon. 337 00:17:07,920 --> 00:17:09,495 Your rice has cooked really nicely. 338 00:17:09,520 --> 00:17:11,615 Your cabbage with coconut, fascinating. 339 00:17:11,640 --> 00:17:13,855 Almost sort of a heat of coleslaw, 340 00:17:13,880 --> 00:17:15,495 then sweet coconut running through it. 341 00:17:15,520 --> 00:17:18,495 I think that's really, really lovely. 342 00:17:18,520 --> 00:17:20,575 I thought all the feedback was really, really good. 343 00:17:20,600 --> 00:17:22,815 I think I've done my best and, yeah, 344 00:17:22,840 --> 00:17:26,495 they liked the flavours, and I think that's the most important thing. 345 00:17:26,520 --> 00:17:29,655 Jack is serving two Mexican tacos, 346 00:17:29,680 --> 00:17:31,855 one with a blue corn tortilla 347 00:17:31,880 --> 00:17:34,495 with beef and avocado chimichurri 348 00:17:34,520 --> 00:17:38,295 topped with pickled onions, toasted corn, and feta, 349 00:17:38,320 --> 00:17:41,295 and a white tortilla filled with sea bass 350 00:17:41,320 --> 00:17:46,095 with pineapple and habanero sauce and a coriander and lime slaw. 351 00:17:51,560 --> 00:17:54,215 Your fish is cooked well, and that sauce is great. 352 00:17:54,240 --> 00:17:57,495 Pineapple with chilli heat is great. 353 00:17:57,520 --> 00:18:00,455 A big hunk of beef across the top of that lovely blue taco, 354 00:18:00,480 --> 00:18:06,135 the chimichurri with the flavour of pickles, smokiness, bits of corn. 355 00:18:06,160 --> 00:18:08,695 I really like the fact you kept the honesty of a taco, 356 00:18:08,720 --> 00:18:11,415 but made it elegant and actually just taken it up a step. 357 00:18:12,680 --> 00:18:13,815 Yeah, it was good. 358 00:18:13,840 --> 00:18:17,095 Judges said they tasted really nice, so can't ask for any more than that. 359 00:18:17,120 --> 00:18:18,495 Can't ask for any more than that. 360 00:18:19,520 --> 00:18:21,615 Chart ya has made bao buns 361 00:18:21,640 --> 00:18:24,495 with traditional Korean crispy fried chicken 362 00:18:24,520 --> 00:18:27,095 and a spicy gochujang sauce, 363 00:18:27,120 --> 00:18:30,575 sweet potato fries, and Sriracha mayonnaise. 364 00:18:34,480 --> 00:18:36,975 Your bun - really lovely and light and fluffy. 365 00:18:37,000 --> 00:18:38,215 Chicken's nice and moist, 366 00:18:38,240 --> 00:18:40,055 but I love the fact you've got a crispy coating 367 00:18:40,080 --> 00:18:41,695 underneath that sauce. 368 00:18:41,720 --> 00:18:44,055 I think it's a great example of proper finger food. 369 00:18:44,080 --> 00:18:45,295 I'd pay for that. 370 00:18:46,680 --> 00:18:49,055 You made perfect sweet potato fries. 371 00:18:49,080 --> 00:18:51,295 Really nice thick, creamy mayonnaise. 372 00:18:51,320 --> 00:18:52,855 Absolutely delicious. 373 00:18:52,880 --> 00:18:54,015 Thank you. 374 00:18:55,200 --> 00:18:56,855 I don't know what... I can't believe it. 375 00:18:56,880 --> 00:18:59,255 I can't believe it! I just can't believe it. 376 00:18:59,280 --> 00:19:01,575 I have no idea how I don't scream! 377 00:19:03,600 --> 00:19:07,135 Omar has served his interpretation of gyros, 378 00:19:07,160 --> 00:19:10,655 a flatbread with Asian spiced duck breast, 379 00:19:10,680 --> 00:19:12,655 a cherry salad, 380 00:19:12,680 --> 00:19:14,215 parsnip crisps, 381 00:19:14,240 --> 00:19:15,655 a smoked yoghurt, 382 00:19:15,680 --> 00:19:17,615 and a cherry chilli sauce. 383 00:19:18,800 --> 00:19:22,375 Ooh! That's very, very rare duck. 384 00:19:22,400 --> 00:19:23,415 Yeah. 385 00:19:27,200 --> 00:19:29,895 That's a nice big fluffy flatbread there, my friend. 386 00:19:29,920 --> 00:19:32,655 Cherry sweetness, parsnip sweetness, with chilli as well. 387 00:19:32,680 --> 00:19:34,175 This works for me, 388 00:19:34,200 --> 00:19:37,255 but I would have to pick through these bits of duck. 389 00:19:37,280 --> 00:19:39,535 There are some bits I wouldn't eat. 390 00:19:39,560 --> 00:19:42,015 I like the moist duck. Mine's all right. 391 00:19:42,040 --> 00:19:43,935 Mine's not undercooked at all. 392 00:19:43,960 --> 00:19:46,695 Your yoghurt - lashings of cumin. 393 00:19:46,720 --> 00:19:48,295 I really like that. 394 00:19:48,320 --> 00:19:50,055 Even the cherry sauce I quite like. 395 00:19:50,080 --> 00:19:52,135 I'm really amazed that you made this work. 396 00:19:54,200 --> 00:19:56,935 There was some really positive feedback there. 397 00:19:56,960 --> 00:20:00,175 I'm a bit disappointed that Gregg's meat was a bit undercooked. 398 00:20:00,200 --> 00:20:03,055 Some of it was fine, some of it wasn't. Bloody duck! 399 00:20:06,280 --> 00:20:10,335 Nickolas has made three Latin American street food snacks, 400 00:20:10,360 --> 00:20:13,255 a blue corn tostada with prawn ceviche, 401 00:20:13,280 --> 00:20:16,375 dressed in a citrus marinade of tiger's milk, 402 00:20:16,400 --> 00:20:19,415 an arepa with crab and hibiscus gel, 403 00:20:19,440 --> 00:20:21,655 and a Mexican plantain tortilla 404 00:20:21,680 --> 00:20:24,695 with pulled beef and Venezuelan guacamole. 405 00:20:29,520 --> 00:20:30,895 Love your crab arepa. 406 00:20:30,920 --> 00:20:32,815 Lots of really good crab flavour. 407 00:20:32,840 --> 00:20:35,375 A little bit of saltiness as well from the hibiscus. 408 00:20:35,400 --> 00:20:37,695 But plantain taco's fallen apart, 409 00:20:37,720 --> 00:20:40,015 and the pulled beef is a little bit chewy. 410 00:20:41,920 --> 00:20:45,055 Prawn flavour with the tiger's milk, I think that's really lovely. 411 00:20:45,080 --> 00:20:48,095 But your beef taco with the plantain, 412 00:20:48,120 --> 00:20:50,495 it actually has fallen apart, which is a real shame. 413 00:20:50,520 --> 00:20:52,855 I feel like I should be eating this with a knife and fork. 414 00:20:55,080 --> 00:20:56,615 I felt like I could cry. 415 00:20:56,640 --> 00:20:59,135 I know that there was elements that I could have done better. 416 00:20:59,160 --> 00:21:01,775 Just, like, don't want stupid mistakes to hold me back. 417 00:21:03,240 --> 00:21:06,055 Linda has cooked sardines on toast 418 00:21:06,080 --> 00:21:09,055 with a Moroccan garlic and herb chermoula sauce, 419 00:21:09,080 --> 00:21:11,415 pickled red onions and tomatoes, 420 00:21:11,440 --> 00:21:13,255 and her take on past ill a, 421 00:21:13,280 --> 00:21:15,855 filled with squid, prawns, and olives. 422 00:21:20,800 --> 00:21:22,415 I really like your sardines, 423 00:21:22,440 --> 00:21:25,615 but I'm not a fan of these past ill as. I'm sorry, Linda. OK. 424 00:21:25,640 --> 00:21:29,055 I'm finding them really strong with prawn and squid. 425 00:21:29,080 --> 00:21:30,655 I find the texture unusual. OK. 426 00:21:30,680 --> 00:21:32,135 I've got the past ill a. 427 00:21:32,160 --> 00:21:33,975 I can see, like, the effort going into there. 428 00:21:34,000 --> 00:21:37,295 But to me, this is just sardines on toast 429 00:21:37,320 --> 00:21:39,815 that I might have on a Saturday afternoon 430 00:21:39,840 --> 00:21:41,815 while the rugby's on. OK. 431 00:21:43,280 --> 00:21:45,855 I wasn't really happy with my plate. 432 00:21:45,880 --> 00:21:48,615 I'm just having a bad day in the kitchen, I think. 433 00:21:50,560 --> 00:21:53,695 Robin has created a choux bun teapot 434 00:21:53,720 --> 00:21:57,015 with a sweet, crunchy craquelin coating 435 00:21:57,040 --> 00:22:00,655 with a handle and spout made from shortbread biscuits, 436 00:22:00,680 --> 00:22:04,975 filled with both tea- and biscuit-flavoured creme diplomate. 437 00:22:08,520 --> 00:22:10,095 I admire the skill. 438 00:22:10,120 --> 00:22:12,575 Your choux pastry has worked brilliantly well. 439 00:22:12,600 --> 00:22:15,015 That's technically very, very challenging. 440 00:22:15,040 --> 00:22:18,015 Your cream inside could be a little thicker. 441 00:22:18,040 --> 00:22:19,655 It's perfectly yummy, 442 00:22:19,680 --> 00:22:22,055 but I don't think you can eat that with your hands, 443 00:22:22,080 --> 00:22:24,815 unless that cream was a lot, lot thicker. 444 00:22:24,840 --> 00:22:27,135 The craquelin is really very, very good indeed. 445 00:22:27,160 --> 00:22:29,855 It's like a fashioned teapot. I think that's really great. 446 00:22:29,880 --> 00:22:32,495 I really admire the work, but I think you need more flavour 447 00:22:32,520 --> 00:22:33,735 in that cream. Hmm. 448 00:22:33,760 --> 00:22:36,775 I can taste the biscuits, but I would like to taste tea. 449 00:22:38,720 --> 00:22:40,135 There was a few errors, 450 00:22:40,160 --> 00:22:42,575 but there were a lot of things that went well. 451 00:22:42,600 --> 00:22:45,095 If I was to make hundreds of them, hopefully I'd get it down, 452 00:22:45,120 --> 00:22:46,135 so, yeah. 453 00:22:47,600 --> 00:22:51,735 Endang has presented a selection of Indonesian street food, 454 00:22:51,760 --> 00:22:53,815 a cassava Swiss roll cake 455 00:22:53,840 --> 00:22:56,815 flavoured with pandan coated in coconut, 456 00:22:56,840 --> 00:22:59,935 rice bonbons filled with sweet lentil mash, 457 00:22:59,960 --> 00:23:03,855 and rice crackers with a sweet chilli chocolate dip. 458 00:23:08,400 --> 00:23:11,255 This cassava roulade, it's absolutely perfect. 459 00:23:11,280 --> 00:23:12,535 Look at that. 460 00:23:12,560 --> 00:23:14,175 Those rice crackers are thin as you like, 461 00:23:14,200 --> 00:23:16,175 and they are absolutely brilliant. 462 00:23:16,200 --> 00:23:17,615 You brought it all together 463 00:23:17,640 --> 00:23:20,215 with a really interesting chilli chocolate sauce. 464 00:23:21,320 --> 00:23:22,495 Here, 465 00:23:22,520 --> 00:23:25,735 I've got something that is the texture of a cube of jelly. 466 00:23:25,760 --> 00:23:28,335 And on there, you've got the mild flavour of pandan, 467 00:23:28,360 --> 00:23:32,055 which is almost like a hint of banana kind of flavour. 468 00:23:32,080 --> 00:23:37,295 These balls, you kind of get a sweet and almost vanilla chew bar. 469 00:23:37,320 --> 00:23:42,615 Mate, I'm delighted by the food you're serving me, again! 470 00:23:42,640 --> 00:23:43,695 Thank you. 471 00:23:45,840 --> 00:23:47,095 Went very well. 472 00:23:47,120 --> 00:23:49,655 I could cry again, but I said no. 473 00:23:49,680 --> 00:23:53,015 This is humble food and they love it. It takes me emotional. 474 00:23:53,040 --> 00:23:55,295 It's just... I am so, so, so, so happy. 475 00:24:00,800 --> 00:24:03,055 You've got a really good standard of cookery here. 476 00:24:03,080 --> 00:24:04,735 I'm loving it. Really loving it. 477 00:24:04,760 --> 00:24:06,215 Eight places in the semifinals. 478 00:24:06,240 --> 00:24:09,495 That does mean that two of them are going to leave the competition. 479 00:24:09,520 --> 00:24:11,615 My dish of the day was Chart ya. 480 00:24:11,640 --> 00:24:14,335 That crispy chicken in the bao bun with the Korean sauce, 481 00:24:14,360 --> 00:24:15,575 John, it was fantastic. 482 00:24:15,600 --> 00:24:18,255 Chart ya is going through to the semifinal. 483 00:24:18,280 --> 00:24:22,055 Anurag, that bread roll with spiced chicken inside, 484 00:24:22,080 --> 00:24:25,135 and then almost dense little doughnuts. 485 00:24:25,160 --> 00:24:27,815 The man's food is just delicious! GREGG CHUCKLES 486 00:24:27,840 --> 00:24:30,455 We need to see more of him. 487 00:24:30,480 --> 00:24:32,015 Jack is gaining momentum. 488 00:24:32,040 --> 00:24:36,415 Two tacos, they looked smart, they tasted really good. 489 00:24:36,440 --> 00:24:39,455 Jack's got himself a place in the semifinals. 490 00:24:39,480 --> 00:24:42,255 Right now, I want to see Endang in a semifinal, 491 00:24:42,280 --> 00:24:44,775 but more than that, I want to walk around a market in Indonesia 492 00:24:44,800 --> 00:24:46,935 with her, because that lady is incredible. 493 00:24:48,440 --> 00:24:51,015 Vanessa gave us tasty dishes. 494 00:24:51,040 --> 00:24:53,295 I can't see any reason why she shouldn't go through. 495 00:24:53,320 --> 00:24:55,175 That leaves us five people to talk about. 496 00:24:56,680 --> 00:24:59,455 Terri's bao bun with the prawns and the barbecue sauce, 497 00:24:59,480 --> 00:25:01,215 I thought that was great. 498 00:25:01,240 --> 00:25:04,735 The barbecue sauce and prawn thing, I'm not quite sure. 499 00:25:06,080 --> 00:25:08,175 Omar continues to be inventive. 500 00:25:08,200 --> 00:25:11,495 We got a gyros with duck, cherries, and parsnips. 501 00:25:11,520 --> 00:25:13,255 It was an interesting combination. 502 00:25:13,280 --> 00:25:15,775 You had an issue with the duck. My duck was really nice. 503 00:25:17,640 --> 00:25:22,175 I like Nickolas' passion, but he made a tortilla with plantain 504 00:25:22,200 --> 00:25:25,055 that just went soggy, and the pulled beef was tough. 505 00:25:26,600 --> 00:25:29,015 Linda's past ill a was quite strong with that squid. 506 00:25:29,040 --> 00:25:32,535 And two sardines on toast - there wasn't a lot of skill on show. 507 00:25:34,120 --> 00:25:36,655 Robin made fantastic choux buns. 508 00:25:36,680 --> 00:25:38,775 There is no denying the man's ability. 509 00:25:38,800 --> 00:25:40,175 I still argue 510 00:25:40,200 --> 00:25:43,095 whether that was actually food you can eat with your hands! 511 00:25:45,080 --> 00:25:46,335 It's getting so tough. 512 00:25:46,360 --> 00:25:47,815 Everyone's at the top of their game. 513 00:25:47,840 --> 00:25:49,055 You want everyone to do well, 514 00:25:49,080 --> 00:25:51,495 but you kind of want them to fall on their face at the same time. 515 00:25:51,520 --> 00:25:53,495 It's a very odd dynamic. 516 00:25:53,520 --> 00:25:55,335 There were quite a lot of positive comments. 517 00:25:55,360 --> 00:25:58,975 I think I have average chances of staying in the competition. 518 00:25:59,000 --> 00:26:01,815 If 1 go out, then I'll be upset. 519 00:26:01,840 --> 00:26:04,015 But if I did stay in the competition, 520 00:26:04,040 --> 00:26:07,695 I'd have to do much better, because it'd be the semifinals. 521 00:26:07,720 --> 00:26:10,175 I'm not sure how confident I'm feeling. 522 00:26:10,200 --> 00:26:13,135 I think it just depends whether they think I've peaked. 523 00:26:14,960 --> 00:26:18,295 I really want to get past this and get into the semis, 524 00:26:18,320 --> 00:26:21,455 and I just don't want stupid mistakes to hold me back. 525 00:26:31,960 --> 00:26:35,015 Some of you absolutely nailed the brief 526 00:26:35,040 --> 00:26:38,455 and did extraordinarily beautiful food. 527 00:26:40,160 --> 00:26:42,055 Thank you very much. It was brilliant. 528 00:26:44,520 --> 00:26:47,415 The first contestant leaving us is... 529 00:26:54,080 --> 00:26:55,255 ...Linda. 530 00:26:55,280 --> 00:26:56,335 Thank you. 531 00:26:56,360 --> 00:26:59,015 Linda, lovely to have met you. You've been great fun. 532 00:27:02,880 --> 00:27:04,815 Thank you. 533 00:27:04,840 --> 00:27:09,055 The second person leaving the competition is... 534 00:27:14,920 --> 00:27:16,735 ...Nickolas. 535 00:27:16,760 --> 00:27:18,255 We wish you the best of luck. 536 00:27:18,280 --> 00:27:19,815 Thank you, Nickolas. 537 00:27:23,000 --> 00:27:24,695 I'm really gutted it's come to an end. 538 00:27:24,720 --> 00:27:25,935 I loved the adventure. 539 00:27:25,960 --> 00:27:27,895 I got to the final ten of MasterChef, 540 00:27:27,920 --> 00:27:29,855 and I think that shows I've got something, 541 00:27:29,880 --> 00:27:31,495 so I need to make the most of that. 542 00:27:33,280 --> 00:27:35,935 Quite upset. More upset than I thought I was going to be. 543 00:27:37,040 --> 00:27:38,935 When it's time, it's time, 544 00:27:38,960 --> 00:27:42,815 but you don't realise how much it does mean when it does happen. 545 00:27:49,160 --> 00:27:50,495 Well done. 546 00:27:50,520 --> 00:27:52,855 You eight are MasterChef semifinalists, 547 00:27:52,880 --> 00:27:54,575 and the adventure continues, right? 548 00:27:54,600 --> 00:27:55,855 We made it! 549 00:27:58,240 --> 00:27:59,775 I'm in the semifinal! 550 00:27:59,800 --> 00:28:00,975 Oh! 551 00:28:02,040 --> 00:28:03,135 Wicked! 552 00:28:04,680 --> 00:28:07,735 I'm elated. Semifinals, baby! 553 00:28:09,240 --> 00:28:12,415 So chuffed. There will definitely be a bottle of wine consumed tonight, 554 00:28:12,440 --> 00:28:14,255 I can tell you that for sure. 555 00:28:15,360 --> 00:28:17,855 Competition is getting tougher and tougher. 556 00:28:17,880 --> 00:28:22,375 Like, these guys are phenomenal. They make my life so hard, honestly. 557 00:28:28,600 --> 00:28:31,935 Next time, it's the semifinals... 558 00:28:33,560 --> 00:28:35,535 Where's the switch? 559 00:28:35,560 --> 00:28:37,535 ...and the contestants will be pushed 560 00:28:37,560 --> 00:28:40,935 beyond anything they've experienced before. 561 00:28:40,960 --> 00:28:43,495 Wow! 562 00:28:43,520 --> 00:28:46,095 I'm really quite wowed. 45892

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