Anna (during cook): "For Antos's second course, he is making teriyaki-glazed pork and buckwheat cabbage rolls. I don't want dry, chewy pork. There's a lot of flavour going on. Sweet tanginess of the teriyaki as well as miso going inside the mash. Big, bold flavours. He's got to be careful that he creates balance with them." 

Natalie Coleman: "Teriyaki-glazed pork and buckwheat cabbage rolls. Cooking pork can be a tough one because it can dry out or you can undercook it and give us all food poisoning." 

Pookie Treadle: "The miso mash - a little bit more miso in the mashed potato. That can ruin it because it will be extremely salty." 

Dhruv Baker: "There is a lot to balance. You've got the teriyaki, miso mash, onion and sake gravy. Big flavour, big flavour." 

Dhruv Baker (tasting): "Cabbage rolls and pork. It's moist, it's delicious. Everything's been balanced perfectly. It's worked really well." 

Pookie Treadle (tasting): "The miso mash, oh my God. That's so sexy. Amazing. I love this dish. This is perfect." 

Natalie Coleman (tasting): "The colour of his gravy - to get it done in that time, the boy's got proper skill." 

Grace (tasting): "The cabbage leaves are beautifully wilted and soft. And the pork's wonderfully seasoned." 

Anna (tasting): "It's Japan and Poland high-fiving." Grace (summary): "Those beautiful Japanese-influenced Polish cabbage rolls - it was really marvellous. I loved what he did." 

RESULT: Antos progressed to the quarterfinal.