1 00:00:06,000 --> 00:00:07,800 JEAN-CHRISTOPHE: Yes! 2 00:00:09,160 --> 00:00:11,200 POH: Morning, morning! 3 00:00:14,240 --> 00:00:15,640 LAURA: Oh, dear. 4 00:00:24,560 --> 00:00:27,480 OK, guys, today is not going to be easy. 5 00:00:27,480 --> 00:00:29,560 This one's a two-rounder. 6 00:00:29,560 --> 00:00:32,720 It's going to force you to make some big decisions 7 00:00:32,720 --> 00:00:35,120 that are going to make you or break you. 8 00:00:39,440 --> 00:00:41,640 Right now, you're standing in front of the ingredients 9 00:00:41,640 --> 00:00:43,680 that you're going to be cooking with today. 10 00:00:43,680 --> 00:00:46,120 Do you want to find out what they are? Yeah. 11 00:00:46,120 --> 00:00:47,480 (EXHALES) 12 00:00:47,480 --> 00:00:49,040 Come on, duck! 13 00:00:49,040 --> 00:00:50,240 Oh, no. 14 00:00:51,480 --> 00:00:54,120 OK, Laura, your ingredient... 15 00:00:56,560 --> 00:00:58,360 ..is yuzu. 16 00:00:58,360 --> 00:00:59,960 Ooh. 17 00:00:59,960 --> 00:01:03,360 Jamie, your ingredient is dill. 18 00:01:05,560 --> 00:01:07,800 Callum, your ingredient is... 19 00:01:08,920 --> 00:01:09,920 ..tahini. 20 00:01:09,920 --> 00:01:11,720 Oh, OK. 21 00:01:11,720 --> 00:01:14,560 Depinder, your ingredient... 22 00:01:14,560 --> 00:01:16,200 ..is green tea. 23 00:01:16,200 --> 00:01:18,400 Ooh. 24 00:01:18,400 --> 00:01:21,240 Now, before you start making any grand plans, 25 00:01:21,240 --> 00:01:23,560 you have a couple of choices to make. 26 00:01:23,560 --> 00:01:25,960 In round one, you need to decide 27 00:01:25,960 --> 00:01:29,160 whether you're making a savoury dish or a sweet dish. 28 00:01:32,120 --> 00:01:34,240 Either with what you can see... 29 00:01:35,800 --> 00:01:38,360 ..or the ingredient under the cloche you can't see. 30 00:01:44,520 --> 00:01:48,440 Just so you know, for both rounds, you have 75 minutes. 31 00:01:48,440 --> 00:01:51,120 And keep in mind, if you fall into round two, 32 00:01:51,120 --> 00:01:54,480 whatever you don't pick now is what you'll be left to cook with. 33 00:01:54,480 --> 00:01:56,080 What a pickle. 34 00:01:59,200 --> 00:02:01,680 Do you cook with the ingredient you can see, 35 00:02:01,680 --> 00:02:03,480 either sweet or savoury, 36 00:02:03,480 --> 00:02:06,560 or do you have a gamble on what is the thing that you can't see, 37 00:02:06,560 --> 00:02:08,040 and then save the one that you can see 38 00:02:08,040 --> 00:02:10,120 for the second round if you need it? 39 00:02:10,120 --> 00:02:12,680 So, Laura, you have yuzu. 40 00:02:12,680 --> 00:02:14,640 Are you cooking sweet or savoury 41 00:02:14,640 --> 00:02:17,080 with what you can see or what you can't? 42 00:02:18,360 --> 00:02:19,760 Sweet with yuzu. 43 00:02:19,760 --> 00:02:23,400 Jamie, you've got dill or a hidden ingredient. 44 00:02:23,400 --> 00:02:25,840 I think better the devil you know, 45 00:02:25,840 --> 00:02:28,760 so I'm going to cook savoury with dill. 46 00:02:28,760 --> 00:02:30,080 Callum? 47 00:02:30,080 --> 00:02:32,240 I would like to please make a savoury dish 48 00:02:32,240 --> 00:02:33,720 with the tahini. 49 00:02:33,720 --> 00:02:35,080 Depinder? 50 00:02:35,080 --> 00:02:36,640 I'm going to cook sweet with green tea. 51 00:02:38,880 --> 00:02:42,520 SOFIA: We're on the lookout for the two least impressive dishes, 52 00:02:42,520 --> 00:02:46,560 and if you cook one of those, you'll be heading into round two, 53 00:02:46,560 --> 00:02:49,040 where someone will be eliminated. 54 00:02:50,480 --> 00:02:53,520 Do not let this cook be your undoing. 55 00:02:53,520 --> 00:02:55,560 Your time starts now. 56 00:02:58,640 --> 00:02:59,720 CALLUM: I've got to create 57 00:02:59,720 --> 00:03:02,760 a challenge-winning savoury dish using this tahini. 58 00:03:02,760 --> 00:03:05,960 Now, one of my favourite things about being in MasterChef 59 00:03:05,960 --> 00:03:07,280 is seeing the challenge 60 00:03:07,280 --> 00:03:10,640 and trying to kind of figure out the best way to move forward. 61 00:03:12,240 --> 00:03:14,240 So far in this competition, 62 00:03:14,240 --> 00:03:17,120 I've cooked some desserts with very savoury ingredients 63 00:03:17,120 --> 00:03:20,720 and very sweet ingredients with good success, 64 00:03:20,720 --> 00:03:23,280 so I'm kind of thinking that if I am in round two, 65 00:03:23,280 --> 00:03:24,920 whatever's under that cloche that I can't see 66 00:03:24,920 --> 00:03:27,240 I'll feel comfortable enough, 67 00:03:27,240 --> 00:03:29,880 I think, to make a wacky dessert if necessary 68 00:03:29,880 --> 00:03:32,080 to meet that flavour profile. 69 00:03:32,080 --> 00:03:33,720 Ooh, what a workout! 70 00:03:35,360 --> 00:03:37,040 So I do have that in the back of my mind. 71 00:03:37,040 --> 00:03:38,280 (GROANS) 72 00:03:38,280 --> 00:03:40,320 Tahini, for me, is so associated with, 73 00:03:40,320 --> 00:03:42,320 like, comforting, homely meals. 74 00:03:42,320 --> 00:03:45,120 I'm kind of thinking that if I'm thinking that, 75 00:03:45,120 --> 00:03:47,480 that's probably what the judges are thinking as well. 76 00:03:49,040 --> 00:03:51,960 So maybe if I can use it in a way that they haven't seen before 77 00:03:51,960 --> 00:03:54,760 and use it in a really subtle or different way, 78 00:03:54,760 --> 00:03:57,200 that could be my ticket through to that top three. 79 00:03:58,600 --> 00:04:00,040 Lovely. 80 00:04:03,600 --> 00:04:05,120 Uh...uh...uh... 81 00:04:05,120 --> 00:04:06,840 The semifinal 82 00:04:06,840 --> 00:04:09,480 has been a target of mine since day one in this competition. 83 00:04:09,480 --> 00:04:11,960 This is where I went out last time. 84 00:04:11,960 --> 00:04:13,520 It was a bit different, it was a pressure test, 85 00:04:13,520 --> 00:04:15,280 but I don't want to come fourth again. 86 00:04:15,280 --> 00:04:18,480 I think I'd cop it so much from my mates. 87 00:04:18,480 --> 00:04:21,440 I have a photo from my mate saying - "Don't come fourth again." 88 00:04:22,920 --> 00:04:24,920 The dish that knocked me out of the competition 89 00:04:24,920 --> 00:04:29,000 was the Forest Floor by Martin Benn from Sepia. 90 00:04:29,000 --> 00:04:31,560 GARY MEHIGAN: The lavender mousse was split 91 00:04:31,560 --> 00:04:33,440 and you didn't temper your chocolate. 92 00:04:35,440 --> 00:04:38,200 Sorry, Jamie, you are going home. 93 00:04:39,480 --> 00:04:41,520 I can't go home from another dessert. 94 00:04:43,800 --> 00:04:46,680 And, for me, the potential to go into the second round 95 00:04:46,680 --> 00:04:49,240 and have to cook a dessert is a concern, 96 00:04:49,240 --> 00:04:52,480 particularly at how strong all the other three competitors are 97 00:04:52,480 --> 00:04:54,240 at both sweet and savoury. 98 00:04:54,240 --> 00:04:56,160 I need to work as hard as I can 99 00:04:56,160 --> 00:04:58,200 and put up a dish that's so good 100 00:04:58,200 --> 00:05:00,440 they can't send me into the next round. 101 00:05:02,720 --> 00:05:04,520 Jamie. Hello. POH: Hi, J. 102 00:05:04,520 --> 00:05:06,440 How are you, guys? Mate, savoury with dill. 103 00:05:06,440 --> 00:05:07,560 Yeah. Straight up. 104 00:05:07,560 --> 00:05:08,640 Absolutely. 105 00:05:08,640 --> 00:05:10,120 What are you making? Uh, yeah. 106 00:05:10,120 --> 00:05:13,200 So I'm doing a beautiful rendered pork chop. 107 00:05:13,200 --> 00:05:14,800 Render out all that fat. 108 00:05:14,800 --> 00:05:17,280 I'm going to do that with a mustard, dill and clam sauce 109 00:05:17,280 --> 00:05:19,320 with some trout roe folded through. 110 00:05:19,320 --> 00:05:21,840 It's going to be super subtle, beautiful, rich, 111 00:05:21,840 --> 00:05:23,520 creamy deliciousness. 112 00:05:23,520 --> 00:05:25,240 That is the cooking that I enjoy doing. 113 00:05:25,240 --> 00:05:26,480 It's the cooking that's given me 114 00:05:26,480 --> 00:05:27,840 the most success while I've been here, 115 00:05:27,840 --> 00:05:29,280 so why change it? 116 00:05:29,280 --> 00:05:30,800 It's such a you dish. 117 00:05:30,800 --> 00:05:32,160 Yeah. Such a you dish. 118 00:05:32,160 --> 00:05:36,520 I wouldn't say that you have cooked an abundance of sweet dishes. 119 00:05:36,520 --> 00:05:37,640 A-ha, yes. 120 00:05:37,640 --> 00:05:39,280 So leaving that for round two... Yeah. 121 00:05:39,280 --> 00:05:41,840 ..and not knowing what is under that cloche... 122 00:05:43,240 --> 00:05:45,960 ..does that scare you? Because it scares me, for you. 123 00:05:45,960 --> 00:05:47,920 Mate, it scares me, 100%. 124 00:05:47,920 --> 00:05:50,040 All I can say is this has to be 125 00:05:50,040 --> 00:05:53,120 the best savoury dish that you've cooked all competition. 126 00:05:53,120 --> 00:05:55,600 Correct. You're talking the talk. Let's walk the walk. 127 00:05:55,600 --> 00:05:56,800 Thank you, Chef. Good luck, mate. 128 00:05:58,240 --> 00:06:01,080 I think this dish gives an opportunity to utilise the dill 129 00:06:01,080 --> 00:06:03,240 to the best of its ability. 130 00:06:03,240 --> 00:06:06,280 It's going to be fresh across the fennel. 131 00:06:06,280 --> 00:06:08,480 It's also going to be mixed through the sauce 132 00:06:08,480 --> 00:06:10,680 and provide a little bit of that herbaceousness 133 00:06:10,680 --> 00:06:13,200 to balance out that mustard and clam dressing. 134 00:06:14,600 --> 00:06:17,200 And then I'm also going to be utilising it within an oil. 135 00:06:17,200 --> 00:06:19,720 I want as much aroma out of this dill as possible, 136 00:06:19,720 --> 00:06:21,680 and utilising it three different ways 137 00:06:21,680 --> 00:06:23,760 really highlights the key ingredient. 138 00:06:29,680 --> 00:06:32,320 DEPINDER: I almost can't believe it that I'm still 139 00:06:32,320 --> 00:06:33,360 in the competition 140 00:06:33,360 --> 00:06:34,880 because I never expected to get this far, 141 00:06:34,880 --> 00:06:36,400 especially for me, 142 00:06:36,400 --> 00:06:38,400 because my cooking style is very traditional. 143 00:06:38,400 --> 00:06:42,000 When it comes to really highlighting an ingredient, 144 00:06:42,000 --> 00:06:44,800 I find that really difficult, 145 00:06:44,800 --> 00:06:47,880 but getting to this stage of the competition, 146 00:06:47,880 --> 00:06:49,920 I've had some really crazy ingredients 147 00:06:49,920 --> 00:06:52,280 thrown at me - 148 00:06:52,280 --> 00:06:54,400 you know, the green ants at Vue De Monde... 149 00:06:55,920 --> 00:06:58,160 ..Andy's Everything Mystery Box, 150 00:06:58,160 --> 00:06:59,840 and I've learned how to pivot, 151 00:06:59,840 --> 00:07:02,880 and the last couple of weeks have really shaped that for me. 152 00:07:04,040 --> 00:07:06,520 So I've got green tea, which is the sencha tea. 153 00:07:06,520 --> 00:07:09,760 I've never used green tea in a dessert setting, 154 00:07:09,760 --> 00:07:12,520 but I think I can do something with this. 155 00:07:12,520 --> 00:07:14,400 It looks and smells exactly like matcha, 156 00:07:14,400 --> 00:07:16,120 so I'm going to go matcha vibes today. 157 00:07:18,200 --> 00:07:20,280 I'm going to be doing kind of like a bit of a twist 158 00:07:20,280 --> 00:07:21,440 on an Indian dessert. 159 00:07:21,440 --> 00:07:22,840 So this is called ghevar. 160 00:07:22,840 --> 00:07:24,120 It's a really cool dessert 161 00:07:24,120 --> 00:07:26,200 because it looks like a bit of a honeycomb. 162 00:07:27,480 --> 00:07:28,880 I'm actually trying 163 00:07:28,880 --> 00:07:30,480 to infuse some sencha into the ghevar itself, 164 00:07:30,480 --> 00:07:32,000 but I'm also going to do like 165 00:07:32,000 --> 00:07:34,480 a sencha ice-cream and little bits of cake. 166 00:07:34,480 --> 00:07:36,520 I'm going to pair this flavour with some lemon curd, 167 00:07:36,520 --> 00:07:38,880 just to kind of accentuate the sencha 168 00:07:38,880 --> 00:07:40,600 and kind of break it up as well a little bit. 169 00:07:40,600 --> 00:07:41,840 I've made ghevar before. 170 00:07:41,840 --> 00:07:43,640 It was my signature dish that got me 171 00:07:43,640 --> 00:07:46,600 into this competition back in my season, 172 00:07:46,600 --> 00:07:49,840 but what I'm doing today is different to that, because I made 173 00:07:49,840 --> 00:07:51,320 a very traditional version of ghevar, 174 00:07:51,320 --> 00:07:54,160 and this is a massive reinvention. 175 00:07:54,160 --> 00:07:57,520 I just want to do it right. I want to do it justice. 176 00:07:57,520 --> 00:07:58,800 I promised a honeycomb, 177 00:07:58,800 --> 00:08:00,760 and I'm going to make sure it looks like one. 178 00:08:01,920 --> 00:08:04,120 I have never been in a round two cook 179 00:08:04,120 --> 00:08:05,760 so far in the competition, 180 00:08:05,760 --> 00:08:08,760 so I'm going to try my best to get a top dish, 181 00:08:08,760 --> 00:08:11,960 because at this point, if you're not a top dish, 182 00:08:11,960 --> 00:08:13,880 you're automatically a bottom. 183 00:08:20,200 --> 00:08:21,600 CALLUM: When I think of tahini, 184 00:08:21,600 --> 00:08:24,880 all the things that come to mind are really big, bold flavours. 185 00:08:26,360 --> 00:08:29,160 But I kind of think that if I can show the judges today, 186 00:08:29,160 --> 00:08:33,120 maybe that you can use tahini in a way that's really, like, subtle 187 00:08:33,120 --> 00:08:34,360 and elegant and fragrant, 188 00:08:34,360 --> 00:08:35,760 it's going to put me in really good stead 189 00:08:35,760 --> 00:08:36,840 for winning the challenge. 190 00:08:37,880 --> 00:08:40,440 I'm going to be doing barbecued calamari. 191 00:08:40,440 --> 00:08:41,960 I'm going to do it with potato noodles 192 00:08:41,960 --> 00:08:43,680 that are tossed through a parsley puree, 193 00:08:43,680 --> 00:08:46,160 and I'm going to make a chicken and ginger sauce 194 00:08:46,160 --> 00:08:48,320 to kind of bring it all together. 195 00:08:48,320 --> 00:08:50,240 This is not how most people use tahini, 196 00:08:50,240 --> 00:08:53,640 so it's a risk, but a risk I'm willing to take. 197 00:08:53,640 --> 00:08:55,440 I'm just gonna have to do my absolute best 198 00:08:55,440 --> 00:08:57,400 to kind of wrangle that flavour profile, 199 00:08:57,400 --> 00:08:59,960 make sure I can tame the beast. 200 00:08:59,960 --> 00:09:03,040 Listen up! This is your ticket to the semifinal! 201 00:09:03,040 --> 00:09:05,360 You have 45 minutes to go! 202 00:09:05,360 --> 00:09:07,240 (CHEERING AND APPLAUSE) 203 00:09:15,920 --> 00:09:17,200 POH: Hello, Laura. LAURA: Hi. 204 00:09:17,200 --> 00:09:18,480 Laura. Hello. 205 00:09:18,480 --> 00:09:20,680 Sweet yuzu. Sweet yuzu, yep. 206 00:09:20,680 --> 00:09:23,920 Tell us what you're making. So I'm going to do a yuzu and coconut dessert. 207 00:09:23,920 --> 00:09:25,720 It's going to be, like, the different textures 208 00:09:25,720 --> 00:09:27,840 of both the yuzu and the coconut. 209 00:09:27,840 --> 00:09:30,040 So there's going to be a coconut dacquoise 210 00:09:30,040 --> 00:09:31,320 soaked in yuzu liqueur. 211 00:09:31,320 --> 00:09:33,080 And then on top of that, I'm going to have, like, 212 00:09:33,080 --> 00:09:35,000 almost like a whipped yuzu jam kind of cream, 213 00:09:35,000 --> 00:09:39,760 some macerated fresh yuzu, fresh coconut, diced. 214 00:09:39,760 --> 00:09:41,240 I want it to be like a super refreshing, 215 00:09:41,240 --> 00:09:43,120 almost like palate cleanser-style dessert. 216 00:09:43,120 --> 00:09:44,360 Right. Yep. 217 00:09:44,360 --> 00:09:46,240 Ice-cream? Coconut sorbet. 218 00:09:46,240 --> 00:09:48,360 So, like, more coconut water kind of sorbet, 219 00:09:48,360 --> 00:09:50,320 so it's, like, super fresh. 220 00:09:50,320 --> 00:09:51,520 How come you went sweet? 221 00:09:51,520 --> 00:09:53,760 Um, I think usually I could have gone both ways, 222 00:09:53,760 --> 00:09:56,120 and I just refused to think about what was under that second cloche, 223 00:09:56,120 --> 00:09:58,880 so I was just kind of like, "Cool, let's go dessert." 224 00:09:58,880 --> 00:10:00,680 I know that yuzu and coconut go together. 225 00:10:00,680 --> 00:10:03,080 Yeah, yeah. We've seen these types of plated desserts before, right? 226 00:10:03,080 --> 00:10:04,680 Yeah. Like, a cake base. 227 00:10:04,680 --> 00:10:06,920 You're using a dacquoise and then, like, you know, 228 00:10:06,920 --> 00:10:08,240 your little frozen elements. Yeah. 229 00:10:08,240 --> 00:10:10,840 So, like, this needs to be perfect. 230 00:10:10,840 --> 00:10:12,800 100%. 231 00:10:14,800 --> 00:10:16,600 Top three is on the line today. 232 00:10:16,600 --> 00:10:19,640 Poh and Andy seem concerned that I'm playing it safe, 233 00:10:19,640 --> 00:10:21,720 and that's terrifying. 234 00:10:21,720 --> 00:10:24,320 There's four of us in round one. Two need to go into round two. 235 00:10:25,560 --> 00:10:28,360 Even if my dish is great, it may not be enough. 236 00:10:28,360 --> 00:10:31,560 I still could go into round two off a great dish. 237 00:10:31,560 --> 00:10:33,080 So all these things are playing in my head. 238 00:10:34,600 --> 00:10:37,640 I'm thinking maybe I haven't made the right decision. 239 00:10:56,080 --> 00:10:58,320 I love this, OK, for a couple of reasons, 240 00:10:58,320 --> 00:11:01,640 the first one being three out of our four contestants 241 00:11:01,640 --> 00:11:03,680 are not even thinking about round two. 242 00:11:03,680 --> 00:11:06,880 Guess who that one person that's thinking about round two was? 243 00:11:06,880 --> 00:11:08,960 Callum. Ding-ding, ding-ding! 244 00:11:08,960 --> 00:11:10,120 (JUDGES LAUGH) 245 00:11:12,000 --> 00:11:14,760 He's at least kind of strategized with himself... 246 00:11:15,840 --> 00:11:17,720 Mm. ..whereas the other three... 247 00:11:17,720 --> 00:11:19,080 Yeah. 248 00:11:19,080 --> 00:11:20,920 ..they're just like, "Round one or nothing." 249 00:11:20,920 --> 00:11:22,400 It's a huge gamble. 250 00:11:23,400 --> 00:11:26,200 Jamie ended up with dill. 251 00:11:27,520 --> 00:11:30,800 Is it a good DILL or not? I don't know. Ha-ha! 252 00:11:30,800 --> 00:11:33,800 He's using pork, 253 00:11:33,800 --> 00:11:38,480 and he's going to try to match it with some clams, 254 00:11:38,480 --> 00:11:42,920 and he's going to try to use or introduce the dill as a dressing. 255 00:11:44,000 --> 00:11:45,720 The sauce has to be unbelievably balanced. 256 00:11:45,720 --> 00:11:48,560 The whole dish has to be unbelievably balanced. Yeah. 257 00:11:48,560 --> 00:11:50,880 He just can't afford to be in round two 258 00:11:50,880 --> 00:11:53,800 cooking a dessert with an unknown ingredient. 259 00:11:54,920 --> 00:11:59,280 We've seen maybe one or two desserts the whole season. 260 00:11:59,280 --> 00:12:02,040 Yeah. That's tough. 261 00:12:02,040 --> 00:12:05,880 I hope you made the right decision! 30 minutes to go! 262 00:12:05,880 --> 00:12:09,320 (CHEERING AND APPLAUSE) 263 00:12:09,320 --> 00:12:11,000 CALLUM: Let's go. 264 00:12:11,000 --> 00:12:12,720 I've got my tahini sauce in the pressure cooker. 265 00:12:14,800 --> 00:12:18,080 I'm getting my potato noodles in as we speak. 266 00:12:18,080 --> 00:12:20,560 I've got my chicken skin, it's almost done. 267 00:12:20,560 --> 00:12:22,640 I've got my calamari just about to be cooked. 268 00:12:22,640 --> 00:12:24,720 But right now I need 269 00:12:24,720 --> 00:12:27,320 to focus on making this beautiful parsley puree. 270 00:12:27,320 --> 00:12:29,920 Because tahini is such a savoury kind of flavour profile, 271 00:12:29,920 --> 00:12:31,400 it needs freshness with it as well. 272 00:12:31,400 --> 00:12:33,480 So the idea of having this parsley puree, 273 00:12:33,480 --> 00:12:35,440 it's just going to refresh the whole dish. 274 00:12:35,440 --> 00:12:40,760 I reckon doing something weird gives me a chance of hitting 275 00:12:40,760 --> 00:12:43,280 that top two today and being safe from the next round. 276 00:12:49,880 --> 00:12:51,160 (GROANS) 277 00:12:51,160 --> 00:12:54,160 Ow. Old man noises. Ah! 278 00:12:55,240 --> 00:12:56,600 Tracking pretty well at the moment. 279 00:12:56,600 --> 00:12:58,720 My dill oil - finished. 280 00:12:58,720 --> 00:13:00,800 I've got my clams and that's going to come in 281 00:13:00,800 --> 00:13:02,800 to be part of my dill sauce as well. 282 00:13:02,800 --> 00:13:04,440 I've got my stock reducing. 283 00:13:04,440 --> 00:13:06,840 Cooking that pork perfectly 284 00:13:06,840 --> 00:13:08,960 is the most difficult thing I need to do today. 285 00:13:08,960 --> 00:13:10,280 Yum, yum. 286 00:13:10,280 --> 00:13:11,920 I want to cook it nice and slowly, 287 00:13:11,920 --> 00:13:15,360 really render down as much of that fat cap as possible, 288 00:13:15,360 --> 00:13:17,280 which gives us a beautiful, sweet note. 289 00:13:18,600 --> 00:13:21,320 So I need to make sure that not only is it flavourful, 290 00:13:21,320 --> 00:13:22,960 but it's actually just cooked. 291 00:13:27,160 --> 00:13:28,400 DEPINDER: Never been so stressed. 292 00:13:30,440 --> 00:13:33,000 My sponge comes out of the oven. It looks beautiful. 293 00:13:33,000 --> 00:13:34,560 OK, that's definitely worked. 294 00:13:34,560 --> 00:13:36,640 Green tea ice-cream, it's in the churner. 295 00:13:36,640 --> 00:13:38,280 JEANÐCHRISTOPHE: Do you like the colour? 296 00:13:38,280 --> 00:13:40,040 Yes, yes. Well done. 297 00:13:40,040 --> 00:13:42,760 Yeah, it looks like a green tea ice-cream. 298 00:13:42,760 --> 00:13:44,600 Tasting the ice-cream, 299 00:13:44,600 --> 00:13:46,280 it's got just the right amount of green tea. 300 00:13:47,880 --> 00:13:49,640 But I'm actually feeling really stressed 301 00:13:49,640 --> 00:13:51,960 because I need to get this ghevar started. 302 00:13:53,080 --> 00:13:55,320 This is my main element, which is the ghevar itself. 303 00:13:55,320 --> 00:13:57,000 So I'm just going to make the batter now. 304 00:14:00,200 --> 00:14:02,920 As soon as the batter is chilled, I'm going to start frying it, 305 00:14:02,920 --> 00:14:05,840 because that's literally the crux of my dish. 306 00:14:05,840 --> 00:14:08,280 Without this element, I don't actually have a dish. 307 00:14:08,280 --> 00:14:11,960 I call it the Indian honeycomb because it looks like a honeycomb. 308 00:14:11,960 --> 00:14:15,160 It's literally just pastry, so it's beautiful, crispy, crunchy. 309 00:14:16,240 --> 00:14:18,000 Very tricky to make. 310 00:14:18,000 --> 00:14:19,640 The oil has to be really hot 311 00:14:19,640 --> 00:14:22,440 and the actual batter has to be ice cold. 312 00:14:22,440 --> 00:14:24,520 Add the chilled batter into the hot oil, 313 00:14:24,520 --> 00:14:25,520 you get that splattering 314 00:14:25,520 --> 00:14:27,800 and that's what builds that honeycomb texture. 315 00:14:27,800 --> 00:14:29,600 Alright. 316 00:14:31,440 --> 00:14:32,840 LAURA: I just need a sugar hit. 317 00:14:34,240 --> 00:14:36,680 My coconut dacquoise is looking fantastic... 318 00:14:37,760 --> 00:14:39,120 That's good. 319 00:14:39,120 --> 00:14:41,360 ..the coconut water sorbet is done... 320 00:14:41,360 --> 00:14:42,680 That's very good. 321 00:14:42,680 --> 00:14:44,360 ..but I need to think of what else 322 00:14:44,360 --> 00:14:46,440 could potentially add to this plate, 323 00:14:46,440 --> 00:14:48,880 or I'm definitely going into round two. 324 00:14:51,280 --> 00:14:55,160 I'm tasting the fresh yuzu segments 325 00:14:55,160 --> 00:14:56,680 and it is intense! 326 00:14:56,680 --> 00:14:58,280 It is SO sour. 327 00:15:00,160 --> 00:15:02,160 How did you go with the super sour yuzu? 328 00:15:02,160 --> 00:15:03,720 Yeah, it's so intense. 329 00:15:03,720 --> 00:15:07,400 And I'm starting to think that less is going to be more on this dish. 330 00:15:08,480 --> 00:15:11,920 To balance out that really sour yuzu and elevate this dish, 331 00:15:11,920 --> 00:15:14,720 I'm going to add in some more citrus, 332 00:15:14,720 --> 00:15:18,040 I think, using lots of different native citrus 333 00:15:18,040 --> 00:15:21,360 is going to make this dish so much more complex. 334 00:15:21,360 --> 00:15:23,400 I know that there's definitely a fine line 335 00:15:23,400 --> 00:15:25,880 of trying to balance out all those flavours, 336 00:15:25,880 --> 00:15:28,160 but also keeping that yuzu at the forefront. 337 00:15:29,760 --> 00:15:34,400 This is, like, the one day I have to literally, like, save myself, 338 00:15:34,400 --> 00:15:36,880 so hopefully I can turn this around. 339 00:15:38,880 --> 00:15:40,800 JEAN-CHRISTOPHE: 15 minutes to go! Allez! 340 00:15:44,000 --> 00:15:45,880 With 15 minutes to go, I've still got a lot to do. 341 00:15:45,880 --> 00:15:48,360 That calamari has to get on to the hibachi now and start cooking, 342 00:15:48,360 --> 00:15:49,960 getting really nice and charry. 343 00:15:53,720 --> 00:15:56,360 I'm only now adding the tahini. 344 00:15:56,360 --> 00:15:58,840 It's going to kind of emulsify the sauce and bring it together, 345 00:15:58,840 --> 00:16:01,760 and, of course, hero that flavour that I need to. 346 00:16:01,760 --> 00:16:03,040 Are you happy with it? 347 00:16:03,040 --> 00:16:04,880 Yeah, I'm getting there. 348 00:16:04,880 --> 00:16:07,120 Adding a little bit by little bit, A little pinch more salt, 349 00:16:07,120 --> 00:16:09,080 a little bit of lemon, tiny bit of honey, 350 00:16:09,080 --> 00:16:11,360 and I'm tasting, tasting, tasting. 351 00:16:11,360 --> 00:16:15,560 I reckon I've used 40 spoons to taste this sauce, 352 00:16:15,560 --> 00:16:18,160 trying to just get that balance of enough tahini, 353 00:16:18,160 --> 00:16:20,200 but not so much it's overpowering the dish. 354 00:16:22,080 --> 00:16:23,400 Yeah, I think it's really fun. 355 00:16:23,400 --> 00:16:25,760 It's different to anything I've ever cooked before, that's for sure, 356 00:16:25,760 --> 00:16:29,000 which hopefully means it's different to something the judges have tasted before. 357 00:16:34,840 --> 00:16:37,760 JAMIE: So, the mustard, dill and clam sauce 358 00:16:37,760 --> 00:16:39,880 is glossy, silky and rich. 359 00:16:39,880 --> 00:16:42,320 How's your pork looking, Jamie? It's looking good. 360 00:16:42,320 --> 00:16:43,760 It's just finishing over the charcoal. 361 00:16:43,760 --> 00:16:45,040 Just finishing? Yep. 362 00:16:45,040 --> 00:16:46,640 You don't want to cook dessert. 363 00:16:46,640 --> 00:16:49,040 Hey, don't put that on me, Sofe. 364 00:16:49,040 --> 00:16:51,760 Considering the calibre of the people around me, 365 00:16:51,760 --> 00:16:55,280 I decide that, "Let's elevate it a little bit more." 366 00:16:55,280 --> 00:16:58,360 To really highlight that beautiful seafood character, 367 00:16:58,360 --> 00:17:01,360 I'm going to be adding a little bit of samphire and trout roe. 368 00:17:02,760 --> 00:17:04,160 If you don't want to be in round two, 369 00:17:04,160 --> 00:17:06,160 make this the best dish you've ever cooked! 370 00:17:06,160 --> 00:17:08,440 10 minutes to go! 371 00:17:08,440 --> 00:17:10,520 (APPLAUSE) 372 00:17:13,960 --> 00:17:15,200 Alright. 373 00:17:16,920 --> 00:17:20,880 As soon as my oil ticks over to 180, I start adding the batter... 374 00:17:26,160 --> 00:17:27,800 ..bit by bit. 375 00:17:32,280 --> 00:17:34,840 It's looking beautiful. It's splattering. 376 00:17:34,840 --> 00:17:37,000 It's creating those layers of the honeycomb... 377 00:17:40,160 --> 00:17:44,080 ..layers of texture that I want, and it looks amazing. 378 00:17:44,080 --> 00:17:47,280 I'm so intrigued. So you just keep layering it? 379 00:17:47,280 --> 00:17:50,200 Yeah, and it has to be, like, really, really hot. 380 00:17:51,440 --> 00:17:54,720 It doesn't taste like honeycomb. It's like a pastry. 381 00:17:54,720 --> 00:17:58,480 There is a lot that's riding on this one particular element. 382 00:17:58,480 --> 00:18:00,400 How long does this take? 383 00:18:00,400 --> 00:18:03,080 Like, five minutes for this one. 384 00:18:03,080 --> 00:18:04,480 So you've got eight minutes left. 385 00:18:05,640 --> 00:18:07,480 Yep, yep. 386 00:18:07,480 --> 00:18:08,640 Yeah. So is this your only one? 387 00:18:08,640 --> 00:18:13,040 Uh, yeah, yeah. So I'm having everything crossed. 388 00:18:13,040 --> 00:18:15,280 If I don't get this one right, 389 00:18:15,280 --> 00:18:17,280 I might not even have a chance to do a second one. 390 00:18:18,360 --> 00:18:21,280 This is pretty stressful because I'm not going to find out 391 00:18:21,280 --> 00:18:24,040 if it's worked or not until it's finished cooking. 392 00:18:25,080 --> 00:18:27,960 OK, OK, OK. I'm really nervous. 393 00:18:42,640 --> 00:18:44,320 DEPINDER: I can't even see anything. 394 00:18:44,320 --> 00:18:45,560 OK. 395 00:18:47,640 --> 00:18:52,320 About four minutes to go, and my ghevar is still on the stove. 396 00:18:53,920 --> 00:18:55,360 Yeah, it's still cooking. 397 00:18:55,360 --> 00:18:57,720 My place in the competition is riding on this dish. 398 00:18:57,720 --> 00:18:59,120 I don't want to be in round two... 399 00:19:00,640 --> 00:19:02,880 ..and this is my main element. 400 00:19:02,880 --> 00:19:05,720 I'm going to use it as a vessel to carry my dessert... 401 00:19:05,720 --> 00:19:07,360 I'm really nervous. 402 00:19:08,520 --> 00:19:12,200 ..so I need to get everything right for this one element. 403 00:19:13,920 --> 00:19:15,280 (SIGHS) 404 00:19:15,280 --> 00:19:17,520 And it is looking beautiful. 405 00:19:17,520 --> 00:19:18,840 And I am so relieved 406 00:19:18,840 --> 00:19:21,360 because I do not have time to make another one. 407 00:19:21,360 --> 00:19:23,400 This is perfect. 408 00:19:23,400 --> 00:19:25,280 OK, that's definitely worked. 409 00:19:26,240 --> 00:19:28,600 Oh, never been so scared in my life. 410 00:19:30,440 --> 00:19:33,280 This ghevar is probably one of the nicest ones I've made. 411 00:19:34,880 --> 00:19:36,120 OK. 412 00:19:36,120 --> 00:19:38,480 That's beautiful. 413 00:19:38,480 --> 00:19:41,960 You've got two minutes left to go! Come on! 414 00:19:44,920 --> 00:19:48,360 CALLUM: I'm going to get that tahini sauce on the bottom of the plate. 415 00:19:48,360 --> 00:19:51,240 I think it's got a really nice balance. 416 00:19:51,240 --> 00:19:52,720 The barbecued calamari - I've sliced up 417 00:19:52,720 --> 00:19:53,840 and popped that on top. 418 00:19:53,840 --> 00:19:55,800 I'm now going to toss the parsley puree 419 00:19:55,800 --> 00:19:59,640 through those potato noodles, make a big nest of that on top. 420 00:19:59,640 --> 00:20:02,960 For texture, I've got that crispy chicken skin. 421 00:20:02,960 --> 00:20:05,160 Yeah, I think the dish is starting to taste really good together. 422 00:20:08,800 --> 00:20:11,840 JAMIE: I've carved my pork. It's beautiful and pink. 423 00:20:11,840 --> 00:20:15,240 Plating up, there's a little slick of the turnip puree. 424 00:20:15,240 --> 00:20:16,600 I pop some of the pickled fennel 425 00:20:16,600 --> 00:20:20,240 on top of that with a couple of little bits of samphire, 426 00:20:20,240 --> 00:20:21,800 and take it to the next level. 427 00:20:21,800 --> 00:20:25,080 It's got this lovely pop of saline character. 428 00:20:25,080 --> 00:20:28,360 It's really going to round out and season everything nicely. 429 00:20:30,960 --> 00:20:32,720 LAURA: When I'm plating this dish, 430 00:20:32,720 --> 00:20:36,840 I've got my coconut dacquoise, soaked in that beautiful yuzu syrup. 431 00:20:36,840 --> 00:20:39,240 On top of that, I'm piping my creme fraiche 432 00:20:39,240 --> 00:20:41,800 that's got all that yuzu and finger lime through it. 433 00:20:43,640 --> 00:20:47,080 Next, I start placing on all that native citrus. 434 00:20:47,080 --> 00:20:49,320 The coconut sorbet goes on top. 435 00:20:50,960 --> 00:20:54,320 A really good lick of that Geraldton wax oil... 436 00:20:54,320 --> 00:20:56,360 ..a little touch more yuzu... 437 00:20:56,360 --> 00:20:59,120 ..and I'm finishing it off with those black ants. 438 00:20:59,120 --> 00:21:02,120 Sitting so proud in that coconut bowl, 439 00:21:02,120 --> 00:21:04,760 but in the back of my head, I'm thinking, 440 00:21:04,760 --> 00:21:07,320 "Will the judges think this dish is being creative enough? 441 00:21:07,320 --> 00:21:08,960 "Am I pushing myself enough? 442 00:21:08,960 --> 00:21:10,480 "God, what have I done?" 443 00:21:12,160 --> 00:21:14,840 DEPINDER: I place a little bit of lemon curd on the base. 444 00:21:14,840 --> 00:21:17,240 I put my beautiful ghevar on top. 445 00:21:17,240 --> 00:21:19,520 I'm going to place bits of that green tea 446 00:21:19,520 --> 00:21:22,160 and white chocolate sponge and the lemon curd, 447 00:21:22,160 --> 00:21:26,000 place my rocher of the green-tea ice-cream on top. 448 00:21:26,000 --> 00:21:28,480 I've made a white chocolate and lemon curd foam. 449 00:21:28,480 --> 00:21:31,480 I'm going to serve it to the judges right on top of my dessert. 450 00:21:33,880 --> 00:21:35,800 Time's up in 10... 451 00:21:35,800 --> 00:21:40,840 JUDGES: Nine, eight, seven, six, 452 00:21:40,840 --> 00:21:46,160 five, four, three, two, one. 453 00:21:46,160 --> 00:21:47,960 Well done. 454 00:21:47,960 --> 00:21:49,800 SOFIA: Well done. 455 00:21:49,800 --> 00:21:52,160 JEAN-CHRISTOPHE: Well done. LAURA: Wowee! Well done. 456 00:21:57,840 --> 00:22:00,720 ANDY: The first dish we'd like to taste belongs to you... 457 00:22:02,080 --> 00:22:03,480 ..Depinder. 458 00:22:14,360 --> 00:22:16,880 DEPINDER: I don't even know what's going to happen here. 459 00:22:16,880 --> 00:22:19,160 There it is. POH: Ooh, perfect! 460 00:22:19,160 --> 00:22:20,640 Oh, that is really satisfying. 461 00:22:21,800 --> 00:22:24,240 I can't help myself. Oh, Poh! 462 00:22:24,240 --> 00:22:26,240 Sorry! (LAUGHS) 463 00:22:26,240 --> 00:22:27,920 So, Depinder, you chose to cook a sweet dish 464 00:22:27,920 --> 00:22:30,600 with the ingredient you could see which was green tea. 465 00:22:30,600 --> 00:22:33,120 Yeah, yeah. So, tell us what you made. 466 00:22:33,120 --> 00:22:36,800 Um, so I've made ghevar today with a green-tea ice-cream, 467 00:22:36,800 --> 00:22:38,640 a green-tea sponge, 468 00:22:38,640 --> 00:22:41,600 and then I've kind of mixed that with flavours of lemon curd. 469 00:22:41,600 --> 00:22:44,480 Then I've done, like, a lemon white chocolate foam. 470 00:22:44,480 --> 00:22:46,480 We're going to taste. OK. 471 00:23:00,840 --> 00:23:02,920 Depinder... 472 00:23:02,920 --> 00:23:07,760 ..I was quite mesmerised to try to understand the textures... 473 00:23:08,800 --> 00:23:13,520 ..because you've got this ghevar as the base of your dessert, 474 00:23:13,520 --> 00:23:16,480 and I can see clearly with the ice-cream, 475 00:23:16,480 --> 00:23:17,960 it's just a good match. 476 00:23:19,280 --> 00:23:20,560 The green tea into your ice-cream, 477 00:23:20,560 --> 00:23:23,200 that was superb with the sweetness. 478 00:23:23,200 --> 00:23:24,920 There is a small little issue. 479 00:23:26,160 --> 00:23:28,520 The problem, the sponge was too dry. 480 00:23:29,960 --> 00:23:32,400 My complete surprise to say that to you because you are phenomenal. 481 00:23:32,400 --> 00:23:35,200 Tiny little mistakes could be an issue to you, 482 00:23:35,200 --> 00:23:36,480 I'm afraid to say that. 483 00:23:38,000 --> 00:23:41,680 Depinder, we know that you know how to work with flavour, 484 00:23:41,680 --> 00:23:43,360 like, you're a master at that. 485 00:23:43,360 --> 00:23:46,320 You had the perfect amount of green tea in there. 486 00:23:46,320 --> 00:23:48,320 I loved the Indian honeycomb, 487 00:23:48,320 --> 00:23:49,440 but the sponge, 488 00:23:49,440 --> 00:23:52,000 I do feel like green tea has just sucked up all 489 00:23:52,000 --> 00:23:54,760 the moisture in that, so it's not as velvety and moist. 490 00:23:54,760 --> 00:23:57,320 Thank you. Thank you. Thank you. 491 00:23:57,320 --> 00:23:58,880 I am so gutted. 492 00:23:58,880 --> 00:24:01,080 I've put everything into this today, 493 00:24:01,080 --> 00:24:02,920 and I know little errors or mistakes 494 00:24:02,920 --> 00:24:06,160 can send you into the second round, so I'm so nervous. 495 00:24:09,680 --> 00:24:11,600 Callum. 496 00:24:13,240 --> 00:24:15,640 CALLUM: This is intense right now. 497 00:24:15,640 --> 00:24:17,800 Such an unusual way of using tahini. 498 00:24:17,800 --> 00:24:21,400 Like, this is the dish that's either going to send me into the top three, 499 00:24:21,400 --> 00:24:23,920 or potentially send me home if I end up in round two. 500 00:24:23,920 --> 00:24:25,400 So there's a lot riding on it. 501 00:24:26,360 --> 00:24:29,520 Callum, you chose the ingredient you could see - which was tahini - 502 00:24:29,520 --> 00:24:31,760 and then you chose to cook savoury. What did you make? 503 00:24:32,880 --> 00:24:34,800 So I've done grilled calamari 504 00:24:34,800 --> 00:24:37,400 with potato noodles in a parsley puree. 505 00:24:38,640 --> 00:24:41,400 Add tahini and chicken sauce, 506 00:24:41,400 --> 00:24:43,120 crispy chicken skin, 507 00:24:43,120 --> 00:24:45,040 And then there's Aleppo za'atar on the top. 508 00:24:46,480 --> 00:24:48,320 Shall we dig in? Please. 509 00:25:01,920 --> 00:25:04,040 Callum... 510 00:25:04,040 --> 00:25:08,200 ..you chose to go really subtle with the tahini, 511 00:25:08,200 --> 00:25:09,400 and I think... 512 00:25:10,480 --> 00:25:12,680 ..you've totally owned this challenge. 513 00:25:13,800 --> 00:25:16,200 (APPLAUSE) 514 00:25:18,480 --> 00:25:19,640 It was such an ambitious cook, 515 00:25:19,640 --> 00:25:23,160 that verdant green and brightness of the parsley, 516 00:25:23,160 --> 00:25:25,840 that quite strong flavour of the chicken skin. 517 00:25:25,840 --> 00:25:27,880 You know, that really deep savouriness. 518 00:25:27,880 --> 00:25:32,160 I can still taste that nuttiness and creaminess of the tahini. 519 00:25:32,160 --> 00:25:35,320 And you've really tamed it well. 520 00:25:35,320 --> 00:25:37,240 Everything is shining through. 521 00:25:37,240 --> 00:25:40,040 I think it's such a beautiful, balanced dish. 522 00:25:40,040 --> 00:25:41,920 And I think you've invented something 523 00:25:41,920 --> 00:25:44,880 that I don't think you even thought you would come up with today. 524 00:25:44,880 --> 00:25:46,920 So, congrats. Definitely not. Thank you. 525 00:25:47,960 --> 00:25:50,400 Callum, this is why you are the ultimate competitor. 526 00:25:50,400 --> 00:25:54,440 You know, any contestant that has walked through these doors 527 00:25:54,440 --> 00:25:56,520 would have just gone, "Tahini, I know, 528 00:25:56,520 --> 00:25:57,880 "I know I can get it in there. 529 00:25:57,880 --> 00:26:00,280 "I know the judges are going to be able to taste it." 530 00:26:00,280 --> 00:26:02,880 You make us work for it, you know, in such a good way. 531 00:26:02,880 --> 00:26:04,800 Yeah. Thanks, Andy. Thanks, everyone. 532 00:26:04,800 --> 00:26:07,080 JEAN-CHRISTOPHE: Well done, mate. Well done. 533 00:26:07,080 --> 00:26:08,360 What a dish! Ha! 534 00:26:09,400 --> 00:26:12,520 (SPEAKS INDISTINCTLY) Jamie. 535 00:26:19,160 --> 00:26:21,200 Jamie, a savoury dish using dill. 536 00:26:21,200 --> 00:26:22,360 What have you made? 537 00:26:23,600 --> 00:26:27,600 JAMIE: So I made pork chop, a mustard, dill and clam sauce 538 00:26:27,600 --> 00:26:30,120 with a little bit of trout roe, 539 00:26:30,120 --> 00:26:31,720 turnip puree, some samphire 540 00:26:31,720 --> 00:26:34,360 and a little pickled fennel and a dill oil. 541 00:26:47,960 --> 00:26:49,440 Jamie... 542 00:26:49,440 --> 00:26:52,000 ..building flavour is your strength. 543 00:26:52,000 --> 00:26:55,680 In every single component, everything is peaking. 544 00:26:57,120 --> 00:27:03,200 The pork, mate, it is, like, out-of-this-world good. 545 00:27:03,200 --> 00:27:07,080 The dill oil is like, mate, it's greener than green. 546 00:27:07,080 --> 00:27:10,200 And it is absolutely dill-forward. 547 00:27:10,200 --> 00:27:14,160 My only but. I hate to do this to you. 548 00:27:14,160 --> 00:27:15,760 Oh, my God. 549 00:27:15,760 --> 00:27:19,720 When you combine that sauce with the trout roe, 550 00:27:19,720 --> 00:27:22,640 with the samphire, with that puree 551 00:27:22,640 --> 00:27:26,120 that is seasoned to the absolute max, 552 00:27:26,120 --> 00:27:29,320 I feel like it just tips it a little bit over the edge 553 00:27:29,320 --> 00:27:30,640 in saltiness for me. 554 00:27:30,640 --> 00:27:34,520 But, mate, it is one criticism on a plateful 555 00:27:34,520 --> 00:27:38,280 of really, really, really solid food. 556 00:27:38,280 --> 00:27:40,520 Samin Nosrat, she says salt is there 557 00:27:40,520 --> 00:27:43,680 to make ingredients taste more like themselves, 558 00:27:43,680 --> 00:27:45,760 and I feel like when there's so much, 559 00:27:45,760 --> 00:27:48,040 it ends up, like, sticking them all together again... 560 00:27:50,120 --> 00:27:52,040 But still a very well-crafted plate of food. 561 00:27:52,040 --> 00:27:54,480 You still should be really proud of it. Thank you. 562 00:27:54,480 --> 00:27:55,880 Thanks, Jamie. Thanks, mate. 563 00:27:55,880 --> 00:27:58,640 JAMIE: Thanks, guys. Good luck. 564 00:28:03,280 --> 00:28:05,440 We'd love to taste your dish, Laura. 565 00:28:06,560 --> 00:28:08,600 LAURA: I am so nervous. 566 00:28:10,440 --> 00:28:12,720 If my dish is great, it may not be enough. 567 00:28:12,720 --> 00:28:14,680 I still could go into round two off a great dish, 568 00:28:14,680 --> 00:28:16,080 and that's terrifying. 569 00:28:18,040 --> 00:28:21,480 Laura, you cooked sweet with yuzu. What have you made? 570 00:28:22,960 --> 00:28:26,400 So I've made a fun take on a native splice. 571 00:28:26,400 --> 00:28:29,280 Um, so I've got a coconut dacquoise, which has been soaked 572 00:28:29,280 --> 00:28:32,080 in a yuzu jus and fresh yuzu juice. 573 00:28:32,080 --> 00:28:34,600 There's, like, a little whipped yuzu 574 00:28:34,600 --> 00:28:36,240 and finger lime creme fraiche, 575 00:28:36,240 --> 00:28:40,880 salted coconut crunch, desert lime, finger lime, fresh yuzu, 576 00:28:40,880 --> 00:28:43,600 and then a coconut sorbet with black ants. 577 00:28:43,600 --> 00:28:46,360 So, do you think this dessert is enough to keep you from round two? 578 00:28:46,360 --> 00:28:47,680 Yes. 579 00:28:49,280 --> 00:28:50,360 (EXHALES) 580 00:28:50,360 --> 00:28:53,600 It's not the usual "yes" from Laura. What was that big exhale? 581 00:28:53,600 --> 00:28:55,240 Because I'm so nervous. 582 00:29:00,840 --> 00:29:03,120 Oh, I just want to get to semifinals so badly. 583 00:29:06,360 --> 00:29:07,520 I just want to get there. 584 00:29:09,320 --> 00:29:10,560 (EXHALES) 585 00:29:25,200 --> 00:29:26,320 You look petrified. 586 00:29:29,080 --> 00:29:30,640 (GROANS) 587 00:29:33,480 --> 00:29:36,400 I actually can't even find the right words to speak right now. 588 00:29:36,400 --> 00:29:39,680 Um, I just want to get to semifinals so badly. 589 00:29:59,400 --> 00:30:02,880 I don't think you need to be worried, Laura. That's delicious. 590 00:30:06,840 --> 00:30:08,880 It's like... 591 00:30:08,880 --> 00:30:10,480 ..I don't know whether you're smart 592 00:30:10,480 --> 00:30:12,360 or make things really hard for yourself. 593 00:30:12,360 --> 00:30:14,600 Make things very hard for myself. That's me. 594 00:30:14,600 --> 00:30:19,120 Yeah, because going, "OK, yuzu's a citrus, very acidic, 595 00:30:19,120 --> 00:30:20,920 "very prominent citrus. 596 00:30:22,560 --> 00:30:27,440 "What I'm going to do to temper that flavour is add more citrus." 597 00:30:27,440 --> 00:30:28,840 And when I say, "more citrus", 598 00:30:28,840 --> 00:30:31,120 how many citruses are there on that dish? 599 00:30:31,120 --> 00:30:33,440 I think four. Four? 600 00:30:33,440 --> 00:30:34,680 Yeah. 601 00:30:34,680 --> 00:30:38,320 But the one that is the most lasting is yuzu. 602 00:30:38,320 --> 00:30:42,520 That is, that's really, really, really smart, intelligent cooking. 603 00:30:43,560 --> 00:30:45,840 And then the dacquoise itself that provides 604 00:30:45,840 --> 00:30:48,080 a beautiful chewy texture to the dish, 605 00:30:48,080 --> 00:30:50,320 but just calms the farm in terms of, 606 00:30:50,320 --> 00:30:54,840 well, the citrus farm, really, it's really delicious. 607 00:30:56,480 --> 00:30:58,840 Someone can punch me right after I say this, 608 00:30:58,840 --> 00:31:00,200 but that was a party in my mouth. 609 00:31:00,200 --> 00:31:01,520 (LAUGHTER) 610 00:31:03,280 --> 00:31:07,520 I hate that phrase so much, but it really was. 611 00:31:09,360 --> 00:31:11,600 What you've done is you've made yuzu taste 612 00:31:11,600 --> 00:31:14,280 how I want yuzu to taste. 613 00:31:14,280 --> 00:31:16,960 And with all those other layers of citrus perfume, 614 00:31:16,960 --> 00:31:19,200 you've just tempered it down 615 00:31:19,200 --> 00:31:22,560 to this really beautiful, harmonious flavour. 616 00:31:22,560 --> 00:31:24,240 And I love the texture, 617 00:31:24,240 --> 00:31:27,160 the little pop of the finger lime, the crunch of the ants. 618 00:31:27,160 --> 00:31:29,800 It's an amazing dish. It's really, really good. 619 00:31:29,800 --> 00:31:31,640 Thank you. Well done. 620 00:31:31,640 --> 00:31:33,480 Thank you so much. Thank you. 621 00:31:43,800 --> 00:31:48,120 Well, you all decided to cook with the ingredients that you could see, 622 00:31:48,120 --> 00:31:50,520 which was definitely a gamble. 623 00:31:50,520 --> 00:31:53,800 But, for two of you, sadly, it's landed you in the bottom. 624 00:31:56,600 --> 00:31:59,560 And it came down to the smallest of errors. 625 00:31:59,560 --> 00:32:02,560 If I call your name, you are cooking in round two. 626 00:32:04,800 --> 00:32:07,800 Depinder. 627 00:32:07,800 --> 00:32:10,720 Unfortunately, your cake is a little bit dry. 628 00:32:10,720 --> 00:32:12,680 Yeah. 629 00:32:12,680 --> 00:32:14,040 And... 630 00:32:16,880 --> 00:32:18,920 ..Jamie, I hate to say it, mate, 631 00:32:18,920 --> 00:32:21,840 your dish, it was slightly too salty. 632 00:32:22,960 --> 00:32:25,840 Laura, Callum, congratulations, 633 00:32:25,840 --> 00:32:28,960 you have just made it to the semifinal. 634 00:32:28,960 --> 00:32:31,480 You can go and watch the next round from the gantry. 635 00:32:31,480 --> 00:32:32,920 Well done. 636 00:32:32,920 --> 00:32:34,960 LAURA: Good luck. Thank you. 637 00:32:34,960 --> 00:32:37,320 CALLUM: Good luck. DEPINDER: Thank you. 638 00:32:37,320 --> 00:32:38,720 Well done, mate. 639 00:32:38,720 --> 00:32:41,400 Going into round two, I've just got to shake it off. 640 00:32:41,400 --> 00:32:42,960 I'm going to have to cook a dessert 641 00:32:42,960 --> 00:32:45,400 with an ingredient I'm not sure about yet. 642 00:32:45,400 --> 00:32:47,200 It's not looking good. 643 00:32:49,920 --> 00:32:51,320 ANDY: Depinder, Jamie... 644 00:32:52,960 --> 00:32:55,120 ..this is the final round. 645 00:32:56,080 --> 00:33:00,720 Your last chance to save yourselves comes down to you, 646 00:33:00,720 --> 00:33:03,240 whatever you didn't cook with in round one. 647 00:33:05,680 --> 00:33:09,440 Depinder, you chose sweet in round one, 648 00:33:09,440 --> 00:33:13,120 which means you'll be cooking something savoury... 649 00:33:13,120 --> 00:33:14,520 ..with... 650 00:33:14,520 --> 00:33:15,960 ..cinnamon. 651 00:33:18,360 --> 00:33:19,840 Holy shit. 652 00:33:23,720 --> 00:33:26,360 Jamie, you chose savoury in round one, 653 00:33:26,360 --> 00:33:30,600 which means you'll be cooking something sweet... 654 00:33:30,600 --> 00:33:32,080 ..with... 655 00:33:33,400 --> 00:33:35,080 ..pine nuts. 656 00:33:41,640 --> 00:33:44,880 Not only have I been given a nut, 657 00:33:44,880 --> 00:33:50,560 it's a nut that I solely attribute to savoury dishes. 658 00:33:50,560 --> 00:33:52,840 This has just got a lot harder. 659 00:33:52,840 --> 00:33:56,320 We are giving you another 75 minutes. 660 00:33:56,320 --> 00:34:01,320 Whoever cooks the least impressive dish will be going home. 661 00:34:03,480 --> 00:34:06,360 Don't let the pressure get to you in this round. 662 00:34:07,960 --> 00:34:09,240 Are we ready? Yep. 663 00:34:11,760 --> 00:34:14,640 Your time starts now. 664 00:34:14,640 --> 00:34:16,280 LAURA: Come on, guys! Go, Jamie, come on, Deps. 665 00:34:22,480 --> 00:34:24,760 DEPINDER: I have never been in a round two cook. 666 00:34:24,760 --> 00:34:26,400 It can be quite confronting... 667 00:34:28,280 --> 00:34:30,360 ..but cinnamon is one of the best ingredients 668 00:34:30,360 --> 00:34:31,680 that I could have asked for. 669 00:34:31,680 --> 00:34:34,480 It's a beautiful spice that I've grown up eating 670 00:34:34,480 --> 00:34:36,440 and cooking my entire life. 671 00:34:39,160 --> 00:34:42,000 So I could play it so safe today. 672 00:34:42,000 --> 00:34:43,920 Jaggery and panko. 673 00:34:43,920 --> 00:34:45,880 But I don't think that would be good enough 674 00:34:45,880 --> 00:34:47,000 at this point. 675 00:34:47,000 --> 00:34:49,120 CALLUM: Let's go, Deeps. I need to take risks. 676 00:34:49,120 --> 00:34:51,560 I need to show the judges how much I've grown as a cook 677 00:34:51,560 --> 00:34:53,240 'cause that's the only way 678 00:34:53,240 --> 00:34:54,840 I'm going to make it to the semifinal. 679 00:34:58,560 --> 00:35:00,680 JAMIE: I've already come fourth in this competition. 680 00:35:00,680 --> 00:35:03,360 I don't want that to happen again. 681 00:35:03,360 --> 00:35:05,960 This is my last chance to fight for my spot, 682 00:35:05,960 --> 00:35:07,680 beat my milestone. 683 00:35:08,840 --> 00:35:11,320 But you always cook best when you cook what you love. 684 00:35:11,320 --> 00:35:13,400 So the fact that I don't love sweets 685 00:35:13,400 --> 00:35:15,840 obviously puts a bit of a spanner into the works. 686 00:35:15,840 --> 00:35:17,320 SOFIA: Come on, Jamie. 687 00:35:17,320 --> 00:35:19,600 (JUDGES CHEER) 688 00:35:19,600 --> 00:35:22,400 So I need to figure out how to play into my strengths. 689 00:35:22,400 --> 00:35:25,600 I've been within the bar world for about 18 years. 690 00:35:25,600 --> 00:35:27,560 Half of the cocktails I've ever made in my life 691 00:35:27,560 --> 00:35:29,440 have literally come from desserts. 692 00:35:31,040 --> 00:35:32,880 So let's go backwards 693 00:35:32,880 --> 00:35:35,840 and build a dessert out of a cocktail instead. 694 00:35:35,840 --> 00:35:37,120 Let's go, Jamie. Go, Jamie. 695 00:35:40,080 --> 00:35:42,320 Pine nuts, first thing I thought of, 696 00:35:42,320 --> 00:35:44,280 went straight to Italy. 697 00:35:44,280 --> 00:35:45,360 Woo! 698 00:35:47,280 --> 00:35:50,440 What I'm making today is essentially a pine nut and blood orange Negroni. 699 00:35:50,440 --> 00:35:52,920 LAURA: Ooh, yum! 700 00:35:52,920 --> 00:35:54,960 I may not be super comfortable 701 00:35:54,960 --> 00:35:56,920 with making desserts in this kitchen, 702 00:35:56,920 --> 00:35:58,840 but I am confident with flavour. 703 00:35:58,840 --> 00:36:02,880 A Negroni is a delicious cocktail that is bitter orange, 704 00:36:02,880 --> 00:36:04,960 it's robust, with aromatics from gin 705 00:36:04,960 --> 00:36:08,520 and beautiful and sweet from sweet vermouth. 706 00:36:08,520 --> 00:36:10,320 Whole bar over here. 707 00:36:15,480 --> 00:36:16,920 DEPINDER: I'm not ready to go home, 708 00:36:16,920 --> 00:36:20,440 so I'm going to give it my all today 709 00:36:20,440 --> 00:36:23,880 and really make that cinnamon shine. 710 00:36:25,440 --> 00:36:27,840 Because I've got cinnamon, like, everyone's expecting me to do curry. 711 00:36:27,840 --> 00:36:30,440 I am doing curry, but at the same time, 712 00:36:30,440 --> 00:36:32,480 I'm really pushing myself. 713 00:36:32,480 --> 00:36:33,480 Depinder! Depinder. 714 00:36:33,480 --> 00:36:35,000 Guys. 715 00:36:35,000 --> 00:36:36,600 You're cooking a savoury dish with cinnamon? 716 00:36:36,600 --> 00:36:37,880 Yeah. What are you making? 717 00:36:37,880 --> 00:36:39,440 Um, so I'm going to do a gravy, 718 00:36:39,440 --> 00:36:41,560 which is traditionally a cinnamon-heavy gravy. 719 00:36:41,560 --> 00:36:42,720 Cinnamon rice. 720 00:36:42,720 --> 00:36:45,840 And on top I'm going to do, like, a Scotch egg today with... 721 00:36:45,840 --> 00:36:47,280 BOTH: A Scotch egg?! 722 00:36:47,280 --> 00:36:48,800 Yeah, I'm going to do a Scotch egg. 723 00:36:48,800 --> 00:36:50,440 So every element of this Scotch egg 724 00:36:50,440 --> 00:36:52,760 is going to have cinnamon through it. 725 00:36:52,760 --> 00:36:54,480 ANDY: Scotch egg? Yeah, I know. 726 00:36:54,480 --> 00:36:56,720 Tell me what can go wrong with a Scotch egg? 727 00:36:56,720 --> 00:36:57,880 Um, a lot. Yeah. 728 00:36:57,880 --> 00:37:00,880 I think the biggest pressure point for me would be the cook on the egg. 729 00:37:00,880 --> 00:37:02,840 All of your familiarity with spice, with cinnamon... 730 00:37:02,840 --> 00:37:04,320 Yeah. 731 00:37:04,320 --> 00:37:06,280 ..that counts for nothing if you've got a hard yolk. 732 00:37:06,280 --> 00:37:07,400 I know it's risky. 733 00:37:07,400 --> 00:37:09,960 Risking your place in the competition on a Scotch egg. 734 00:37:23,320 --> 00:37:25,160 ANDY: What do you think about a perfect Scotch egg? 735 00:37:25,160 --> 00:37:26,480 Hard to beat? (GASPS) 736 00:37:26,480 --> 00:37:28,560 Hard to beat, but hard to get perfect. 737 00:37:28,560 --> 00:37:30,200 Oh, you took the words from me, mate. 738 00:37:30,200 --> 00:37:31,960 Oh, sorry. (LAUGHS) 739 00:37:31,960 --> 00:37:35,400 I'm loving this, but you have taken a monster risk. 740 00:37:35,400 --> 00:37:36,680 Yeah. It's gonna be crazy. 741 00:37:36,680 --> 00:37:38,280 Good luck. Yeah, you've got this. 742 00:37:38,280 --> 00:37:40,680 LAURA: Come on, Deep. Thank you, guys. 743 00:37:40,680 --> 00:37:43,160 Thanks, guys. Get it, girl. Smells good. 744 00:37:43,160 --> 00:37:44,760 I think I'm going mad today 745 00:37:44,760 --> 00:37:46,120 'cause Scotch egg is one of those dishes 746 00:37:46,120 --> 00:37:48,120 that if you don't get it right, you're going straight home. 747 00:37:48,120 --> 00:37:50,840 But I think the risk-taking behaviour 748 00:37:50,840 --> 00:37:53,560 is the person that I've become in this competition. 749 00:37:55,320 --> 00:37:57,320 SOFIA and POH: Ooh! 750 00:37:57,320 --> 00:37:59,400 SOFIA: You got layers, you got ooze. 751 00:37:59,400 --> 00:38:01,560 I never thought I would do this. 752 00:38:01,560 --> 00:38:03,240 ANDY: Depinder, it is magic. 753 00:38:03,240 --> 00:38:06,800 When you put shrimp paste in there, I was like, "This is madness." 754 00:38:06,800 --> 00:38:09,040 But I also never thought I'd come this far. 755 00:38:09,040 --> 00:38:10,080 Well done. 756 00:38:13,440 --> 00:38:16,400 I need to make sure these eggs are boiled to perfection 757 00:38:16,400 --> 00:38:18,640 for the right amount of time. 758 00:38:18,640 --> 00:38:20,160 I can't over or under this. 759 00:38:20,160 --> 00:38:22,960 It has to be perfect. 760 00:38:22,960 --> 00:38:24,680 LAURA: Smelling lovely, Depinder. 761 00:38:24,680 --> 00:38:26,080 With a Scotch egg, 762 00:38:26,080 --> 00:38:27,240 the boiling time, 763 00:38:27,240 --> 00:38:29,200 as well as the deep-frying time together, 764 00:38:29,200 --> 00:38:30,520 it can't be over or under 765 00:38:30,520 --> 00:38:32,240 'cause the egg won't be cooked perfectly. 766 00:38:32,240 --> 00:38:33,920 They're going to go in the boiling water 767 00:38:33,920 --> 00:38:35,920 for about five minutes, 15, 768 00:38:35,920 --> 00:38:39,640 and then I'm going to rest them in ice. 769 00:38:39,640 --> 00:38:40,680 I just need to make sure 770 00:38:40,680 --> 00:38:42,920 that they're really, really nice and soft. 771 00:38:42,920 --> 00:38:44,680 So when the judges cut open, 772 00:38:44,680 --> 00:38:46,480 they're like nice and gooey on the inside. 773 00:38:54,320 --> 00:38:56,320 JAMIE: The pressure is palpable. 774 00:38:57,400 --> 00:38:59,120 I'm trying to stay calm 775 00:38:59,120 --> 00:39:01,000 because this whole dish 776 00:39:01,000 --> 00:39:04,240 hinges on getting a few things done really early. 777 00:39:04,240 --> 00:39:07,240 A little bit of sweetness, a little bit of bitterness there. 778 00:39:07,240 --> 00:39:09,880 He just did that Campari by eyeball. That's bad. 779 00:39:15,600 --> 00:39:17,360 What are you making, Jamie? 780 00:39:17,360 --> 00:39:20,080 This is a basil and ginger granita. Mmm. 781 00:39:20,080 --> 00:39:21,600 Does that smell homely or what? 782 00:39:22,720 --> 00:39:24,520 The gin? No! 783 00:39:24,520 --> 00:39:25,680 (LAUGHS) 784 00:39:25,680 --> 00:39:27,960 G'day, Jamie. Jamie. Hello! 785 00:39:27,960 --> 00:39:29,840 Mate, probably not where you wanted to be, 786 00:39:29,840 --> 00:39:32,000 but you're up for the fight, right? Absolutely. 787 00:39:32,000 --> 00:39:33,960 You look locked in. You got the pen behind the ear. 788 00:39:33,960 --> 00:39:36,120 You are on dessert with pine nuts. What are you making? 789 00:39:36,120 --> 00:39:39,920 Well, I saw pine nuts, the first thing I thought was Italy. 790 00:39:39,920 --> 00:39:41,960 It's like what's quintessentially Italian? 791 00:39:41,960 --> 00:39:43,080 Negronis. So... 792 00:39:43,080 --> 00:39:46,200 Can't help yourself! We're making Negronis. 793 00:39:46,200 --> 00:39:47,920 What are the components? 794 00:39:47,920 --> 00:39:51,240 We're going to have an olive oil and pine nut cake. 795 00:39:51,240 --> 00:39:53,640 A blood orange sorbet with a little bit of Campari. 796 00:39:53,640 --> 00:39:56,000 Yeah. Basil and gin granita. 797 00:39:56,000 --> 00:39:59,520 I've got some black walnut liqueur that I'm infusing 798 00:39:59,520 --> 00:40:03,160 with toasted pine nuts to give a little bit more texture. 799 00:40:03,160 --> 00:40:06,720 That's going to be whipped through some mascarpone 800 00:40:06,720 --> 00:40:10,120 and then a little pine nut brittle for a little bit of a textural note. 801 00:40:10,120 --> 00:40:12,440 Whoa. It sounds delicious. 802 00:40:12,440 --> 00:40:13,880 Back you on the flavours, 803 00:40:13,880 --> 00:40:16,160 but there is a lot of components 804 00:40:16,160 --> 00:40:19,680 to get this kind of Negroni-esque dessert out 805 00:40:19,680 --> 00:40:22,640 and a lot of techniques that if they don't work, 806 00:40:22,640 --> 00:40:24,400 it's kind of hard to come back from. 807 00:40:24,400 --> 00:40:26,840 You know, sorbets, granitas, cakes. 808 00:40:26,840 --> 00:40:29,280 We all know what the perfect texture is... Yep. 809 00:40:29,280 --> 00:40:32,520 ..and we expect that for you to get into the semifinal. 810 00:40:32,520 --> 00:40:35,320 Absolutely. As you were. Thank you, Chef. 811 00:40:36,920 --> 00:40:39,600 For someone that doesn't do a lot of desserts in this kitchen, 812 00:40:39,600 --> 00:40:41,720 I'm doing a lot of different elements 813 00:40:41,720 --> 00:40:45,160 that all have textures that need to be spot-on, 814 00:40:45,160 --> 00:40:48,960 but being ambitious and shooting for greatness 815 00:40:48,960 --> 00:40:50,200 is what I wanted to do. 816 00:40:51,440 --> 00:40:53,440 I'm going to be chasing the clock. 817 00:40:54,960 --> 00:40:56,320 Get that cake in, Jamie. Come on, mate. 818 00:40:56,320 --> 00:40:57,760 Come on. Cake in the oven. 819 00:40:57,760 --> 00:41:00,480 I need to get my cake in the oven as quickly as possible, 820 00:41:00,480 --> 00:41:02,720 because I need to take it out and cool it afterwards. 821 00:41:02,720 --> 00:41:04,400 If the cake's not cool, my sorbet, 822 00:41:04,400 --> 00:41:06,520 my granita and my cream will all melt 823 00:41:06,520 --> 00:41:08,520 and it'll be a puddle on the plate. 824 00:41:08,520 --> 00:41:09,760 Alright. 825 00:41:09,760 --> 00:41:13,320 OK, guys, this is for a spot in a semifinal. 826 00:41:13,320 --> 00:41:15,880 42 minutes to go. Come on. 827 00:41:22,920 --> 00:41:23,960 Running out of time. 828 00:41:23,960 --> 00:41:26,280 My eggs have been resting in the ice bath. 829 00:41:26,280 --> 00:41:29,960 Now it's time for me to peel them, wrap them and deep-fry them. 830 00:41:29,960 --> 00:41:32,520 You've got to be really careful when you're peeling these eggs 831 00:41:32,520 --> 00:41:35,400 because it's a soft set egg. 832 00:41:35,400 --> 00:41:38,600 It's barely just come together. I don't want to break it. 833 00:41:38,600 --> 00:41:41,400 LAURA: Depinder, take a big, deep breath, babe. 834 00:41:41,400 --> 00:41:44,080 I grab some of that lamb mince, I lay it flat. 835 00:41:47,520 --> 00:41:49,960 I place my egg in the centre super gently. 836 00:41:52,400 --> 00:41:54,640 I wrap it, 837 00:41:54,640 --> 00:41:57,040 I'm going to make at least three or four eggs 838 00:41:57,040 --> 00:41:58,240 just to have that backup. 839 00:41:58,240 --> 00:41:59,800 SOFIA: 30 minutes. 840 00:42:02,120 --> 00:42:04,520 It all comes down to encasing it perfectly. 841 00:42:04,520 --> 00:42:06,040 I'm going to toss it in some flour... 842 00:42:07,400 --> 00:42:08,920 ..some egg... 843 00:42:13,000 --> 00:42:14,640 ..panko breadcrumbs 844 00:42:14,640 --> 00:42:16,960 before I put it in the deep fryer. 845 00:42:16,960 --> 00:42:18,360 Cinnamon versus pine nuts. 846 00:42:18,360 --> 00:42:19,680 Sweet versus savoury. 847 00:42:19,680 --> 00:42:21,880 You've got 15 minutes to go. 848 00:42:24,320 --> 00:42:26,520 15 minutes. You need to bite the bullet now. 849 00:42:26,520 --> 00:42:28,600 CALLUM: Let's go, Deeps. Come on, hurry up. Let's go. 850 00:42:28,600 --> 00:42:30,600 My first test strip, the Scotch egg goes in. 851 00:42:32,000 --> 00:42:34,560 I only really need to cook this in less than five minutes, 852 00:42:34,560 --> 00:42:35,840 and then I'll check it. 853 00:42:35,840 --> 00:42:38,000 If it's not done, I can adjust the frying time. 854 00:42:38,000 --> 00:42:39,920 Come on, Depinder. 855 00:42:39,920 --> 00:42:42,160 There's a lot that rides on this dish. 856 00:42:42,160 --> 00:42:44,240 (EXHALES) 857 00:42:44,240 --> 00:42:46,000 Oh, my God, I'm so nervous. 858 00:42:48,520 --> 00:42:50,720 CALLUM: How's the cake travelling? 859 00:42:50,720 --> 00:42:53,000 We've got five minutes. Does it need to chill? 860 00:42:55,440 --> 00:42:57,280 LAURA: Is the granita freezing yet? Not yet. 861 00:42:57,280 --> 00:42:59,040 Get it in the freezer, mate. Come on. In the freezer. 862 00:42:59,040 --> 00:43:01,080 Let's go, let's go. 863 00:43:01,080 --> 00:43:03,640 With the amount of elements on his dish, 864 00:43:03,640 --> 00:43:05,000 Jamie's definitely taking a risk. 865 00:43:05,000 --> 00:43:07,600 There's hot elements, there's cold elements. 866 00:43:07,600 --> 00:43:08,920 There's a lot of technique 867 00:43:08,920 --> 00:43:12,040 and a lot of balancing of different flavours, 868 00:43:12,040 --> 00:43:14,440 all of which are essential to the dish. 869 00:43:16,600 --> 00:43:17,960 That's in there. That's in there. 870 00:43:19,080 --> 00:43:20,360 Come on, Jamie. 871 00:43:20,360 --> 00:43:22,800 Jamie really has to hustle if he wants to make this top three. 872 00:43:22,800 --> 00:43:24,000 Come on. 873 00:43:33,840 --> 00:43:36,600 ANDY: Jamie, Depinder, 10 minutes to go. 874 00:43:36,600 --> 00:43:37,840 Let's go. 875 00:43:37,840 --> 00:43:39,880 (CHEERING AND APPLAUSE) 876 00:43:42,440 --> 00:43:43,920 JAMIE: I pull the cake out. 877 00:43:45,080 --> 00:43:47,200 It's out. 878 00:43:47,200 --> 00:43:48,600 It feels good. 879 00:43:48,600 --> 00:43:51,520 The skewers come out clean and I taste a little bit. 880 00:43:51,520 --> 00:43:53,080 It's delicious. 881 00:43:53,080 --> 00:43:54,640 It just needs to cool now. 882 00:43:55,840 --> 00:43:58,600 Beautiful. Nice one, mate. 883 00:43:58,600 --> 00:44:00,600 Are you silver serving your granita? 884 00:44:00,600 --> 00:44:01,600 (BOTH GIGGLE) 885 00:44:01,600 --> 00:44:03,240 Yeah. 886 00:44:05,640 --> 00:44:07,360 DEPINDER: My apple and caramelised onion chutney 887 00:44:07,360 --> 00:44:08,400 looks amazing. 888 00:44:08,400 --> 00:44:10,400 It smells so good. 889 00:44:10,400 --> 00:44:13,480 My chilli cinnamon gravy is going to be delicious. 890 00:44:13,480 --> 00:44:16,240 Oh, yeah. Definitely taste the cinnamon. 891 00:44:16,240 --> 00:44:18,680 I've literally got all my elements ready. 892 00:44:18,680 --> 00:44:21,800 I'm just waiting on the perfect Scotch egg. 893 00:44:23,320 --> 00:44:26,600 ANDY: Depinder, how are the Scotch eggs coming along? 894 00:44:26,600 --> 00:44:28,560 I've got only three. OK. 895 00:44:28,560 --> 00:44:32,000 I'm just gonna wait till this one comes out. 896 00:44:32,000 --> 00:44:34,520 So this is the first one? Yeah. 897 00:44:34,520 --> 00:44:36,480 Oh, wow. And only nine minutes to go. 898 00:44:38,280 --> 00:44:40,600 I'm going to take it out. Yeah, I'm going to take it out. 899 00:44:40,600 --> 00:44:43,560 It needs to be absolutely perfect. Come on, Depinder. You got this. 900 00:44:43,560 --> 00:44:44,560 Yeah. Come on. 901 00:44:44,560 --> 00:44:45,640 I'm really nervous. 902 00:44:47,320 --> 00:44:50,360 My tester is out of the oil... (SIGHS) 903 00:44:50,360 --> 00:44:51,800 ..and straightaway 904 00:44:51,800 --> 00:44:53,440 I'm going to add another batch in there 905 00:44:53,440 --> 00:44:55,040 because I don't have much time left. 906 00:44:55,040 --> 00:44:56,520 LAURA: Put both. 907 00:44:57,760 --> 00:44:59,880 We've got two. Cooking them both. What if one falls apart? 908 00:44:59,880 --> 00:45:01,760 Yeah. That's true. 909 00:45:01,760 --> 00:45:03,720 ANDY: I'm super worried about these eggs. 910 00:45:03,720 --> 00:45:06,480 She's got one that's come out of the oil. 911 00:45:06,480 --> 00:45:08,400 She's got one that just went in, 912 00:45:08,400 --> 00:45:09,960 but I just don't know 913 00:45:09,960 --> 00:45:11,680 how she's going to get the perfect one. 914 00:45:11,680 --> 00:45:15,200 Like, what happens if the one that she cuts now is wrong? 915 00:45:15,200 --> 00:45:17,360 She needed to put two in at once 916 00:45:17,360 --> 00:45:18,920 so that she could cut it open 917 00:45:18,920 --> 00:45:20,600 and so that she had less or more time. 918 00:45:20,600 --> 00:45:21,800 Yeah. 919 00:45:21,800 --> 00:45:23,800 LAURA: Make sure you test it. 920 00:45:23,800 --> 00:45:25,960 I'm too scared to test it. No, you just have to. 921 00:45:25,960 --> 00:45:27,440 You just... You need to bite the bullet now. 922 00:45:34,760 --> 00:45:36,040 Oh... 923 00:45:39,080 --> 00:45:40,240 It's a little bit under. 924 00:45:40,240 --> 00:45:41,680 For sure. 925 00:45:43,520 --> 00:45:45,800 I'm feeling quite stressed at this point. 926 00:45:45,800 --> 00:45:48,400 My first batch of Scotch egg hasn't worked. 927 00:45:49,440 --> 00:45:52,680 And now I need to rely on my second egg. 928 00:45:57,160 --> 00:45:59,960 JEAN-CHRISTOPHE: Only five minutes to go. Come on. 929 00:46:01,400 --> 00:46:02,400 Let's go, guys. 930 00:46:09,040 --> 00:46:12,520 I need to cook this egg for a bit longer than before, 931 00:46:12,520 --> 00:46:15,040 but I don't know how much longer to do. 932 00:46:15,040 --> 00:46:17,040 LAURA: Come on, Depinder. 933 00:46:17,040 --> 00:46:18,480 Back yourself, girl. 934 00:46:18,480 --> 00:46:20,600 SOFIA: Three minutes. 935 00:46:24,440 --> 00:46:27,480 JAMIE: Wow. I can't believe I've got all my elements done. 936 00:46:27,480 --> 00:46:29,400 And I think that the cake is just about cool enough 937 00:46:29,400 --> 00:46:30,440 to get plated. 938 00:46:30,440 --> 00:46:32,240 I need to make sure this looks beautiful 939 00:46:32,240 --> 00:46:35,040 to keep me in this competition. 940 00:46:35,040 --> 00:46:37,960 I start with a small piece of this beautiful olive oil cake 941 00:46:37,960 --> 00:46:41,400 with plenty of those roasted pine nuts on the top. 942 00:46:41,400 --> 00:46:43,800 I then pipe pine nut nocino mascarpone 943 00:46:43,800 --> 00:46:45,440 around and over the top. 944 00:46:47,560 --> 00:46:49,120 That's going to provide a nice nest 945 00:46:49,120 --> 00:46:52,840 that I add some of the brittle and the blood orange sorbet into. 946 00:46:52,840 --> 00:46:55,200 LAURA: Wow, that looks so good, Jamie. 947 00:46:55,200 --> 00:46:57,960 The freshness from the basil granita, 948 00:46:57,960 --> 00:46:59,680 the bitterness of the sorbet 949 00:46:59,680 --> 00:47:03,000 and the intensity from that mascarpone, 950 00:47:03,000 --> 00:47:07,320 all of these things are tasting exactly like a Negroni, 951 00:47:07,320 --> 00:47:11,760 but desserts aren't my thing, so I'm nervous. 952 00:47:15,120 --> 00:47:17,600 DEPINDER: My Scotch egg looks perfect, 953 00:47:17,600 --> 00:47:20,440 like, it's that beautiful golden brown colour, 954 00:47:20,440 --> 00:47:22,400 but I'm not going to know how it's cooked 955 00:47:22,400 --> 00:47:24,680 until the judges cut through. 956 00:47:24,680 --> 00:47:26,080 Alright. 957 00:47:26,080 --> 00:47:28,120 I've got my beautiful cinnamon rice on the base of the plate. 958 00:47:28,120 --> 00:47:29,520 I place the Scotch egg on top. 959 00:47:29,520 --> 00:47:31,720 I just hope it doesn't fall or something. 960 00:47:31,720 --> 00:47:33,280 It all comes down to this. 961 00:47:33,280 --> 00:47:35,280 Time's up in 10... 962 00:47:35,280 --> 00:47:38,800 JUDGES: Nine, eight, seven, 963 00:47:38,800 --> 00:47:40,760 six, five, 964 00:47:40,760 --> 00:47:43,640 four, three, two, 965 00:47:43,640 --> 00:47:44,880 one. 966 00:47:44,880 --> 00:47:47,640 ANDY: That's it. LAURA: Wow! Well done, guys. 967 00:47:51,280 --> 00:47:52,520 JAMIE: It's all good? 968 00:47:52,520 --> 00:47:53,880 I don't know, babes. 969 00:47:53,880 --> 00:47:55,360 (LAUGHS) 970 00:48:03,320 --> 00:48:04,480 Hey, Jamie. G'day. 971 00:48:04,480 --> 00:48:06,400 Hi, Jamie. Jamie. 972 00:48:06,400 --> 00:48:08,040 Ooh. 973 00:48:09,440 --> 00:48:11,720 I love the colour of that sorbet. 974 00:48:12,760 --> 00:48:14,120 Jamie, you ended up 975 00:48:14,120 --> 00:48:15,840 where you didn't want to be - 976 00:48:15,840 --> 00:48:18,960 in round two, cooking a dessert with pine nuts. 977 00:48:18,960 --> 00:48:20,160 What did you make? 978 00:48:20,160 --> 00:48:22,920 I made a pine nut and blood orange Negroni. 979 00:48:22,920 --> 00:48:25,680 So olive oil and pine nut cake, 980 00:48:25,680 --> 00:48:28,720 pine nut, nocino mascarpone, 981 00:48:28,720 --> 00:48:30,880 a blood orange and Campari sorbet. 982 00:48:30,880 --> 00:48:34,080 And a little gin and basil granita. 983 00:48:34,080 --> 00:48:35,800 How important is the semifinal to you? 984 00:48:35,800 --> 00:48:36,920 To making it there? 985 00:48:36,920 --> 00:48:38,920 Oh, my God. 986 00:48:38,920 --> 00:48:41,160 Uh, last time I was on the show in season six, 987 00:48:41,160 --> 00:48:43,480 I was up on the gantry, shed a little tear 988 00:48:43,480 --> 00:48:46,440 when I watched the other three cooking away. 989 00:48:46,440 --> 00:48:48,200 Um... 990 00:48:48,200 --> 00:48:50,240 It is such a unique experience 991 00:48:50,240 --> 00:48:52,360 and it's something I really want to do, 992 00:48:52,360 --> 00:48:54,280 and it's something that I think I can do. 993 00:48:54,280 --> 00:48:56,360 How gutted would you be if you fell short again? 994 00:48:56,360 --> 00:48:57,440 Oh-ho... 995 00:48:57,440 --> 00:48:59,320 This is where you made it to in your season the last time. 996 00:48:59,320 --> 00:49:02,040 Yeah, I would be... I would be phenomenally gutted. 997 00:49:02,040 --> 00:49:04,480 I think that I've come a long way in this comp, 998 00:49:04,480 --> 00:49:05,960 but I'm not ready to go. 999 00:49:05,960 --> 00:49:07,400 Thanks, mate. Thanks, guys. 1000 00:49:07,400 --> 00:49:08,760 Thanks, Jamie. Thank you. 1001 00:49:08,760 --> 00:49:10,200 JEAN-CHRISTOPHE: Good luck. 1002 00:49:19,840 --> 00:49:21,680 Sorbet is good. SOFIA: The sorbet is good. 1003 00:49:35,680 --> 00:49:37,520 I'm so happy for Jamie. 1004 00:49:38,640 --> 00:49:43,080 That dessert is just pinging with all those Negroni flavours. 1005 00:49:43,080 --> 00:49:46,920 I loved the beautiful blood orange sorbet, 1006 00:49:46,920 --> 00:49:51,320 that little hit of the gin and basil granita. 1007 00:49:51,320 --> 00:49:53,400 I thought he did a great job with the olive oil cake as well. 1008 00:49:55,160 --> 00:49:57,440 What I liked the most is the fact that 1009 00:49:57,440 --> 00:50:00,880 he's actually managed to convert something modest, 1010 00:50:00,880 --> 00:50:02,360 which is the pine nut, 1011 00:50:02,360 --> 00:50:05,360 to something absolutely phenomenal. 1012 00:50:07,000 --> 00:50:08,880 This dish is remarkable. 1013 00:50:10,040 --> 00:50:13,360 Look, I had high hopes, and I was not disappointed. 1014 00:50:13,360 --> 00:50:17,720 Um, it was so beautifully balanced, you know, 1015 00:50:17,720 --> 00:50:19,600 with him wanting to get to the semifinal, 1016 00:50:19,600 --> 00:50:20,640 this is a cracker. 1017 00:50:20,640 --> 00:50:22,000 Mm. 1018 00:50:25,920 --> 00:50:27,240 DEPINDER: With the Scotch egg, 1019 00:50:27,240 --> 00:50:29,680 the unknown is the biggest, biggest risk 1020 00:50:29,680 --> 00:50:32,080 because I don't know how it's cooked until the judges cut through it. 1021 00:50:32,080 --> 00:50:33,880 It all comes down to that reveal. 1022 00:50:35,600 --> 00:50:37,320 I've got this dish in front of me. 1023 00:50:37,320 --> 00:50:38,840 It's either going to take me to the semifinals 1024 00:50:38,840 --> 00:50:40,480 or it's going to send me home. 1025 00:50:40,480 --> 00:50:42,000 Hey, Depinder. Hey, guys. 1026 00:50:42,000 --> 00:50:43,160 Hey. Hi, Depinder. 1027 00:50:47,600 --> 00:50:49,840 You had cinnamon, and you cooked a savoury dish. 1028 00:50:49,840 --> 00:50:51,000 What have you made? 1029 00:50:52,000 --> 00:50:55,160 I've made a Scotch egg, yoghurt, chilli-based gravy 1030 00:50:55,160 --> 00:50:57,960 and apple and the caramelised onion chutney. 1031 00:50:57,960 --> 00:50:59,000 I could have done, like, 1032 00:50:59,000 --> 00:51:03,200 a really awesome goat curry in 75 minutes with that gravy, 1033 00:51:03,200 --> 00:51:04,840 and it would have been amazing, 1034 00:51:04,840 --> 00:51:06,560 but I think I need to show growth. 1035 00:51:06,560 --> 00:51:10,800 I need to do something more progressive and more, um... 1036 00:51:10,800 --> 00:51:13,480 ..that is not the stock standard kind of stuff that I do. 1037 00:51:13,480 --> 00:51:16,640 The cook and the person you were in your first season 1038 00:51:16,640 --> 00:51:19,000 to the cook and the person you are now, 1039 00:51:19,000 --> 00:51:20,360 it is chalk and cheese. 1040 00:51:20,360 --> 00:51:22,160 Yeah. You have so much more courage. 1041 00:51:22,160 --> 00:51:23,840 You back yourself more. 1042 00:51:23,840 --> 00:51:25,440 It's been amazing to see you grow. 1043 00:51:25,440 --> 00:51:26,880 Really amazing. Thank you. 1044 00:51:26,880 --> 00:51:27,880 We're going to taste now. 1045 00:51:27,880 --> 00:51:29,920 OK, good. Thanks, guys. Thanks. Good luck. 1046 00:51:29,920 --> 00:51:31,600 Thank you. 1047 00:51:34,800 --> 00:51:36,200 Moment of truth. 1048 00:51:44,240 --> 00:51:45,400 Oh! 1049 00:51:51,800 --> 00:51:53,640 Moment of truth. 1050 00:51:59,480 --> 00:52:01,160 Oh! 1051 00:52:04,360 --> 00:52:05,720 Ooh. 1052 00:52:07,960 --> 00:52:09,440 Ah, it's under. 1053 00:52:10,520 --> 00:52:12,760 I'm so gutted for her 1054 00:52:12,760 --> 00:52:16,120 because those whites are definitely under. 1055 00:52:17,440 --> 00:52:19,680 It's a shame because I feel like she thought 1056 00:52:19,680 --> 00:52:23,760 that the fry was going to cook the egg more, 1057 00:52:23,760 --> 00:52:26,560 and it just hasn't ended up like that. 1058 00:52:26,560 --> 00:52:30,040 OK. Get that one there. Yep. 1059 00:52:30,040 --> 00:52:31,320 That's yours. 1060 00:52:53,520 --> 00:52:55,280 No surprises Depinder's used that cinnamon 1061 00:52:55,280 --> 00:52:56,920 to her full advantage. 1062 00:52:58,320 --> 00:53:02,120 I think it does touch on every part of the palate. 1063 00:53:02,120 --> 00:53:05,160 And I actually think she's done a really brilliant job, 1064 00:53:05,160 --> 00:53:06,400 flavour-wise. 1065 00:53:06,400 --> 00:53:09,600 There's some lovely flavour going on. 1066 00:53:09,600 --> 00:53:13,120 The gravy, the chutney with that Scotch egg. 1067 00:53:13,120 --> 00:53:15,200 Some beautiful sweetness going on. 1068 00:53:15,200 --> 00:53:16,520 Um, the hum of cinnamon 1069 00:53:16,520 --> 00:53:18,560 is just running through that whole dish. 1070 00:53:18,560 --> 00:53:21,240 And I really love the spice work in the...in the farce 1071 00:53:21,240 --> 00:53:23,840 which is around the...around the egg. 1072 00:53:23,840 --> 00:53:25,960 There are some negatives. Um... 1073 00:53:25,960 --> 00:53:28,480 One is being that the egg is undercooked. 1074 00:53:29,800 --> 00:53:32,080 The yolk, when you burst through that, 1075 00:53:32,080 --> 00:53:34,520 it gives a lovely, beautiful, creamy nature to the dish. 1076 00:53:34,520 --> 00:53:37,080 And then when you have those bits of white in there, 1077 00:53:37,080 --> 00:53:39,000 it just kind of waters everything down. 1078 00:53:39,000 --> 00:53:42,840 Um, so it really does play not just on the texture 1079 00:53:42,840 --> 00:53:44,520 but on the flavours as well. 1080 00:53:45,920 --> 00:53:48,720 I'm afraid to say 1081 00:53:48,720 --> 00:53:52,240 doing a Scotch egg on a day like today, 1082 00:53:52,240 --> 00:53:54,320 I think that was really crazy. Really. 1083 00:53:54,320 --> 00:53:55,880 Mm. Mm-hm. 1084 00:54:07,880 --> 00:54:12,640 Today was full of big decisions and even bigger consequences. 1085 00:54:14,160 --> 00:54:18,120 Someone is going into the semifinal. 1086 00:54:18,120 --> 00:54:20,440 Someone is going home. 1087 00:54:23,160 --> 00:54:26,160 Depinder, Jamie, 1088 00:54:26,160 --> 00:54:30,880 neither of you have ever made it beyond this point. 1089 00:54:30,880 --> 00:54:34,480 Both of you definitely have the potential to. 1090 00:54:36,760 --> 00:54:40,560 But when deciding who to send home, 1091 00:54:40,560 --> 00:54:43,640 we have to look at today's cook and today's cook alone. 1092 00:54:46,040 --> 00:54:49,320 And the reality is, one of you nailed it. 1093 00:54:49,320 --> 00:54:53,120 The other bought us a dish with a technical issue 1094 00:54:53,120 --> 00:54:55,200 we just couldn't get past. 1095 00:55:02,640 --> 00:55:05,480 Undercooked egg. 1096 00:55:05,480 --> 00:55:07,080 (LAURA GROANS) 1097 00:55:07,080 --> 00:55:10,080 Depinder, I'm so sorry... 1098 00:55:10,080 --> 00:55:11,840 That's OK. ..you're going home. 1099 00:55:11,840 --> 00:55:14,120 That's OK. 1100 00:55:14,120 --> 00:55:15,680 It's OK. Thank you. 1101 00:55:15,680 --> 00:55:17,920 Well done. Congrats. 1102 00:55:19,360 --> 00:55:22,480 How are you feeling? Um, like... 1103 00:55:22,480 --> 00:55:24,400 I'm a little bit, like, devo 1104 00:55:24,400 --> 00:55:26,640 'cause I really wanted to go to the semifinal, 1105 00:55:26,640 --> 00:55:28,800 but I'm happy to have made it to top four. 1106 00:55:28,800 --> 00:55:31,120 Like, that is amazing. It is amazing. 1107 00:55:42,720 --> 00:55:44,960 You're alright? Yeah. 1108 00:55:44,960 --> 00:55:46,840 Yeah. 1109 00:55:46,840 --> 00:55:48,960 I'm not crying because I'm leaving. 1110 00:55:48,960 --> 00:55:52,360 I'm just crying because I've made so many memories. 1111 00:55:52,360 --> 00:55:55,400 Like, countless memories. 1112 00:55:55,400 --> 00:55:58,000 That's what I'm going to take back with me. 1113 00:55:58,000 --> 00:56:01,720 All of those memories and love from these guys. 1114 00:56:01,720 --> 00:56:05,440 You should just be so incredibly proud of how far you've come. 1115 00:56:05,440 --> 00:56:07,840 It's incredible. Like, you've done so beautifully. 1116 00:56:07,840 --> 00:56:09,240 Thank you. 1117 00:56:10,560 --> 00:56:12,400 Well, Depinder, for now, 1118 00:56:12,400 --> 00:56:14,800 it's time to say goodbye, babes. 1119 00:56:14,800 --> 00:56:17,920 (ALL LAUGH) 1120 00:56:17,920 --> 00:56:19,720 You should be so proud of yourself. Thank you. 1121 00:56:19,720 --> 00:56:21,280 Well done. Thank you. 1122 00:56:21,280 --> 00:56:23,440 Oh, yeah, open the curry ice-cream shop, please. 1123 00:56:23,440 --> 00:56:25,640 Yeah... (ALL LAUGH) 1124 00:56:27,240 --> 00:56:31,080 I did not expect to come fourth on MasterChef: Back To Win. 1125 00:56:31,080 --> 00:56:33,280 That is, like, huge. 1126 00:56:33,280 --> 00:56:35,160 I will savour every bit of that. (APPLAUSE) 1127 00:56:35,160 --> 00:56:36,360 Thanks, guys. 1128 00:56:37,720 --> 00:56:39,720 You just smashed it. Smash it, girl. 1129 00:56:39,720 --> 00:56:42,200 (MUFFLED SPEECH) 1130 00:56:42,200 --> 00:56:44,480 Well done, babe. Thank you. 1131 00:56:47,280 --> 00:56:48,760 I'm so proud of myself. 1132 00:56:48,760 --> 00:56:50,680 Kind of gives me goose bumps because I realise 1133 00:56:50,680 --> 00:56:52,080 how much I've grown as a cook. 1134 00:56:52,080 --> 00:56:55,120 Give it up for Depinder, everybody. 1135 00:56:55,120 --> 00:56:58,040 (CHEERING AND APPLAUSE) 1136 00:56:58,040 --> 00:56:59,960 It's been an unreal journey. 1137 00:57:02,600 --> 00:57:05,880 ANNOUNCER: Still to come on MasterChef Australia... 1138 00:57:05,880 --> 00:57:08,960 Welcome to finals week. 1139 00:57:08,960 --> 00:57:10,920 (CHEERING AND APPLAUSE) 1140 00:57:10,920 --> 00:57:16,400 ..strap in for a roller-coaster ride to the finale. 1141 00:57:16,400 --> 00:57:18,360 It's auction day. 1142 00:57:18,360 --> 00:57:19,840 Going once. 1143 00:57:19,840 --> 00:57:21,440 Going twice. 1144 00:57:21,440 --> 00:57:22,840 Yes. 30. 1145 00:57:22,840 --> 00:57:24,000 (BOTH SHRIEK) 1146 00:57:24,000 --> 00:57:25,520 I was not expecting that. 1147 00:57:26,760 --> 00:57:28,880 It's semifinalists versus the judges. 1148 00:57:28,880 --> 00:57:31,080 (CHEERING) 1149 00:57:31,080 --> 00:57:33,040 These judges are hungry. 1150 00:57:33,040 --> 00:57:35,440 It's a fist-pumping... 1151 00:57:35,440 --> 00:57:36,640 It's bloody delicious. 1152 00:57:36,640 --> 00:57:38,360 ..breathtaking... 1153 00:57:38,360 --> 00:57:40,960 (ALL GASP) 1154 00:57:40,960 --> 00:57:42,520 No! 1155 00:57:42,520 --> 00:57:46,560 ..heart pounding lead-up to the semifinal. 1156 00:57:46,560 --> 00:57:48,560 Captions by Red Bee Media