1 00:00:01,070 --> 00:00:02,710 It's finals week on MasterChef. 2 00:00:04,950 --> 00:00:08,710 And the battle for the title is almost over. 3 00:00:09,950 --> 00:00:12,070 {\an8}This isn't the stage of the competition where you rest 4 00:00:12,110 --> 00:00:15,030 {\an8}on your laurels. You push and you push really hard. 5 00:00:16,470 --> 00:00:19,350 {\an8}To come this far and go home - well, no-one wants to do that. 6 00:00:19,390 --> 00:00:22,910 I'm a determined person. Give it everything you've got. 7 00:00:24,550 --> 00:00:26,990 {\an8}You're completely living from cook to cook. 8 00:00:27,030 --> 00:00:29,990 It's narrowing down and stays, like, crunch point, I think. 9 00:00:31,430 --> 00:00:32,910 {\an8}Don't mess up. 10 00:00:32,950 --> 00:00:36,110 One mistake could send you home. 11 00:00:36,150 --> 00:00:41,750 Tonight, they face their most daunting challenge yet - 12 00:00:41,790 --> 00:00:43,990 Chef's Table. 13 00:00:44,030 --> 00:00:45,310 OK, on the pass. Let's go. 14 00:00:48,150 --> 00:00:49,910 Ah, I mean, hats off to them. 15 00:00:51,150 --> 00:00:53,590 Before they cook off for a coveted place 16 00:00:53,630 --> 00:00:57,230 in this year's MasterChef final. 17 00:00:59,070 --> 00:01:02,790 That trophy is almost within reach. 18 00:01:02,830 --> 00:01:04,590 It is crunch time. 19 00:01:11,790 --> 00:01:15,030 {\an8}In the heart of London's Mayfair 20 00:01:15,070 --> 00:01:20,230 lies the country's most iconic restaurant. Le Gavroche. 21 00:01:21,710 --> 00:01:25,790 Opened in 1967 by the legendary Roux brothers, 22 00:01:25,830 --> 00:01:27,470 Michel and Albert, 23 00:01:27,510 --> 00:01:30,030 their great classic French cuisine 24 00:01:30,070 --> 00:01:33,630 was the beginning of a gastronomic revolution. 25 00:01:33,670 --> 00:01:37,670 Great Britain was a culinary laughing stock around Europe 26 00:01:37,710 --> 00:01:39,870 until the Roux brothers arrived from France 27 00:01:39,910 --> 00:01:44,190 and completely changed British cuisine forever. 28 00:01:44,230 --> 00:01:49,870 In 1982, it was the first UK restaurant to be awarded 29 00:01:49,910 --> 00:01:52,590 three Michelin stars. 30 00:01:52,630 --> 00:01:55,070 It's always been one of our wildest dreams 31 00:01:55,110 --> 00:01:57,510 to achieve the third star, yes. 32 00:01:58,830 --> 00:02:00,710 But its greatest legacy 33 00:02:00,750 --> 00:02:05,830 is training some of the world's most influential and celebrated chefs, 34 00:02:05,870 --> 00:02:08,190 including Marco Pierre White, 35 00:02:08,230 --> 00:02:10,470 Gordon Ramsay 36 00:02:10,510 --> 00:02:13,430 and Albert's son Michel Roux Jr. 37 00:02:14,790 --> 00:02:18,670 All the food here is based on French classic technique. 38 00:02:18,710 --> 00:02:20,910 It's not just about the food, 39 00:02:20,950 --> 00:02:23,470 it is about the service, the buzz, 40 00:02:23,510 --> 00:02:26,070 the atmosphere, the hospitality. 41 00:02:26,110 --> 00:02:29,790 It's special. And that's something that we can be very proud of. 42 00:02:31,310 --> 00:02:34,670 Now, after 35 years at the pass, 43 00:02:34,710 --> 00:02:38,750 Michel has made the personal decision to close Le Gavroche. 44 00:02:40,110 --> 00:02:41,550 And the four finalists 45 00:02:41,590 --> 00:02:47,510 have the honour of cooking in one of its last-ever services. 46 00:02:47,550 --> 00:02:51,390 This is a chance of a lifetime for the contestants, 47 00:02:51,430 --> 00:02:55,470 to be able to walk in the footsteps of so many great chefs. 48 00:03:00,310 --> 00:03:02,670 Welcome to Le Gavroche. 49 00:03:02,710 --> 00:03:06,470 How does that sound? Amazing. Mind-blowing. 50 00:03:06,510 --> 00:03:08,830 As part of the closing celebrations, 51 00:03:08,870 --> 00:03:12,790 I've invited some close friends and family 52 00:03:12,830 --> 00:03:14,950 for a really special lunch. 53 00:03:14,990 --> 00:03:16,590 I'm going to give each of you 54 00:03:16,630 --> 00:03:20,070 a classic Le Gavroche dish to cook. 55 00:03:20,110 --> 00:03:24,510 My guests expect perfection, 56 00:03:24,550 --> 00:03:28,190 so make sure you nail these recipes. 57 00:03:28,230 --> 00:03:31,110 Let's go and do this. Come on, follow me. 58 00:03:35,070 --> 00:03:38,470 This is all about classic food done with real style, 59 00:03:38,510 --> 00:03:43,310 taking the ordinary and making it extraordinary. 60 00:03:43,350 --> 00:03:45,830 It's an absolute honour to walk through those doors. 61 00:03:45,870 --> 00:03:48,270 I'm, like, shellshocked with all of this. 62 00:03:48,310 --> 00:03:50,070 Wow! I mean, I can't believe 63 00:03:50,110 --> 00:03:51,750 I'm going to actually work with Michel Roux. 64 00:03:51,790 --> 00:03:53,830 Someone's going to have to pinch me. 65 00:03:53,870 --> 00:03:58,390 This is an historic moment. This is a Chef's Table like no other. 66 00:03:58,430 --> 00:04:00,470 A legacy being celebrated. 67 00:04:01,630 --> 00:04:04,470 Salesperson Abi will be opening today's lunch 68 00:04:04,510 --> 00:04:08,350 with one of the late Albert Roux's classic starters. 69 00:04:08,390 --> 00:04:13,030 Poached scallop mousse on a julienne of vegetables and diced scallop, 70 00:04:13,070 --> 00:04:17,870 served with a chartreuse liqueur veloute and a scallop coral tuile. 71 00:04:19,230 --> 00:04:21,750 This particular dish was on the menu at Le Gavroche 72 00:04:21,790 --> 00:04:25,590 during the '70s and '80s. It was almost a permanent fixture. 73 00:04:25,630 --> 00:04:29,030 Take the scallop like this. Run the knife down it. 74 00:04:29,070 --> 00:04:30,830 Full of technique. 75 00:04:30,870 --> 00:04:32,430 Open up the scallop. 76 00:04:32,470 --> 00:04:35,390 OK. So some of the scallops will go in the mousse. 77 00:04:35,430 --> 00:04:38,950 The nice diced bit will be the garnish. 78 00:04:38,990 --> 00:04:42,510 The difficulty in this dish is getting the mousse just right. 79 00:04:42,550 --> 00:04:44,910 Not too heavy and not too light. 80 00:04:44,950 --> 00:04:46,430 Too light, it's going to collapse. 81 00:04:46,470 --> 00:04:49,990 Too heavy, it's going to be like a rubber ball. 82 00:04:50,030 --> 00:04:53,790 The scallop mousse is lightly poached in fish stock... 83 00:04:53,830 --> 00:04:58,390 Just nice and gently. If it boils, the textures won't be right. 84 00:04:58,430 --> 00:05:00,790 Then the mousse may break up. 85 00:05:00,830 --> 00:05:05,390 ..before being served on a bed of leek, carrot and diced scallops. 86 00:05:05,430 --> 00:05:07,390 See how delicate they are? 87 00:05:11,470 --> 00:05:15,910 All finished with a classic chartreuse veloute sauce. 88 00:05:15,950 --> 00:05:19,630 The sauce has to have that lovely velvety texture, 89 00:05:19,670 --> 00:05:22,230 just the right amount of alcohol in it as well. 90 00:05:22,270 --> 00:05:24,350 Heavenly on the palate. 91 00:05:24,390 --> 00:05:26,070 You've got to be generous here. 92 00:05:26,110 --> 00:05:30,030 There's one thing Dad and Uncle used to love, and that was sauces. 93 00:05:31,270 --> 00:05:32,670 So that's it. 94 00:05:34,830 --> 00:05:37,910 I'm feeling a little bit anxious, I think, about my dish. 95 00:05:37,950 --> 00:05:41,590 Never made anything like this before. 96 00:05:41,630 --> 00:05:43,910 It's all going to be challenging. Getting the consistency 97 00:05:43,950 --> 00:05:46,590 of the mousse right, making sure everything's properly cooked. 98 00:05:46,630 --> 00:05:48,270 I'm quite nervous. 99 00:05:51,710 --> 00:05:55,070 Veterinary surgeon Brin will be in charge of a pasta dish. 100 00:05:56,550 --> 00:06:00,950 Raviolo filled with lamb jus and a ricotta and mint mousse, 101 00:06:00,990 --> 00:06:05,790 served with braised lamb, pumpkin and truffle. 102 00:06:05,830 --> 00:06:09,270 Diego, my son-in-law, was the head chef here at the time 103 00:06:09,310 --> 00:06:12,310 that this dish was created. Who's Italian. 104 00:06:12,350 --> 00:06:15,550 You made pasta before? I have, yeah. Brilliant. Good. 105 00:06:15,590 --> 00:06:17,390 So there's a pasta dough to make. 106 00:06:17,430 --> 00:06:19,270 Pasta has to be so thin. 107 00:06:19,310 --> 00:06:24,870 And in that pasta there's a set piece of lamb jus. 108 00:06:24,910 --> 00:06:27,230 So it's lamb sauce reduced down. 109 00:06:27,270 --> 00:06:30,990 OK. But we freeze it, which melts when it's hot. 110 00:06:31,030 --> 00:06:32,990 So when you cut into it, 111 00:06:33,030 --> 00:06:35,950 that lovely jus goes throughout the dish and onto the plate. 112 00:06:35,990 --> 00:06:37,550 It's full of flavour. 113 00:06:39,030 --> 00:06:41,150 Drop them into boiling water. 114 00:06:41,190 --> 00:06:45,310 The raviolo is served on shredded lamb and pumpkin, 115 00:06:45,350 --> 00:06:47,430 cooked in a rich lamb stock. 116 00:06:47,470 --> 00:06:50,270 So your pasta is cooked. 117 00:06:50,310 --> 00:06:53,790 Gently place it on the plate like so. 118 00:06:53,830 --> 00:06:56,950 And then just before we go, truffle on top. 119 00:06:59,350 --> 00:07:03,630 So there you have it. The Raviolo d'Agneau, Menthe et Truffes. 120 00:07:05,350 --> 00:07:07,790 It's simple, it's elegant, 121 00:07:07,830 --> 00:07:11,750 but it's all in the flavour. No hiding place with this dish. 122 00:07:11,790 --> 00:07:12,910 Got it. 123 00:07:15,070 --> 00:07:17,670 I've made pasta before, but this is nothing like that. 124 00:07:17,710 --> 00:07:20,030 This is on a whole new level. 125 00:07:20,070 --> 00:07:22,270 Chef's going to be expecting some high standards today. 126 00:07:22,310 --> 00:07:25,390 So I need to make sure I kind of do it justice. 127 00:07:30,350 --> 00:07:33,790 Circus performer Chris will be cooking the main course. 128 00:07:33,830 --> 00:07:38,670 Confit de canard, poche et roti... Epices, et puree de tournesol. 129 00:07:38,710 --> 00:07:41,950 Easy for me to say, isn't it? Yes. How's your French? 130 00:07:41,990 --> 00:07:44,350 Probably awful. Yeah. 131 00:07:44,390 --> 00:07:47,270 Poached and roasted spiced duck breast 132 00:07:47,310 --> 00:07:51,670 served with crispy duck leg, sunflower seed puree, 133 00:07:51,710 --> 00:07:55,990 mooli glazed in port, with kale and a duck jus. 134 00:07:56,030 --> 00:07:58,790 I worked in Hong Kong back in the '80s. 135 00:07:58,830 --> 00:08:01,030 Take the wings off. 136 00:08:01,070 --> 00:08:04,830 And this particular way of poaching and then roasting 137 00:08:04,870 --> 00:08:06,830 was something that I took back with me. 138 00:08:06,870 --> 00:08:08,670 Take the legs off as well. 139 00:08:08,710 --> 00:08:11,470 And the legs we're going to bone out and cook them separately. 140 00:08:11,510 --> 00:08:14,390 Because it is such a great, delicious way of cooking duck. 141 00:08:14,430 --> 00:08:17,470 So there you have that crown. Beautiful. 142 00:08:17,510 --> 00:08:20,390 The crown is poached with spices. 143 00:08:20,430 --> 00:08:23,830 Chilli, ginger, star anise, cinnamon 144 00:08:23,870 --> 00:08:25,470 and allspice. 145 00:08:25,510 --> 00:08:27,750 But you mustn't cook it fully. 146 00:08:27,790 --> 00:08:31,110 It's just enough to infuse those lovely flavours in. 147 00:08:31,150 --> 00:08:34,750 When you come to the roasting part, I want you to use your instincts. 148 00:08:34,790 --> 00:08:36,350 Yeah. 149 00:08:36,390 --> 00:08:39,750 It should be beautiful and pink and moist and juicy, 150 00:08:39,790 --> 00:08:41,790 and the skin lovely and golden. 151 00:08:41,830 --> 00:08:45,670 You're drooling. I know. Anything with meat, I'm all over it. 152 00:08:45,710 --> 00:08:48,790 This is going to test our chef. 153 00:08:50,750 --> 00:08:54,270 Half of a supreme of duck, like so. 154 00:08:54,310 --> 00:08:59,230 And then finally a really rich duck sauce to go with it. 155 00:08:59,270 --> 00:09:01,510 One big spoonful in the middle. 156 00:09:03,870 --> 00:09:05,550 There you have it. It's amazing. 157 00:09:11,070 --> 00:09:12,470 So good. 158 00:09:17,390 --> 00:09:20,990 Michel is an absolute icon in food. 159 00:09:21,030 --> 00:09:23,070 Oh, that's heavy. 160 00:09:23,110 --> 00:09:26,830 So it'll be a huge test today with precision. 161 00:09:31,270 --> 00:09:33,430 Right, Louise, you've got the dessert to make. 162 00:09:33,470 --> 00:09:35,710 How comfortable are you with patisserie? 163 00:09:35,750 --> 00:09:38,590 Um, my husband has a terribly sweet tooth, so, you know, 164 00:09:38,630 --> 00:09:40,870 but nothing on this level. 165 00:09:40,910 --> 00:09:44,070 For dessert, sables aux poires et myrtilles. 166 00:09:44,110 --> 00:09:45,870 This is a great Gavroche classic. 167 00:09:45,910 --> 00:09:50,590 I think it was first on the menu back in the late '60s, early '70s. 168 00:09:50,630 --> 00:09:51,830 I've tweaked it a little bit, 169 00:09:51,870 --> 00:09:55,950 but it is definitely a dish that my father would recognise. 170 00:09:55,990 --> 00:10:00,110 And it will be a race against time in the first 20, 30 minutes. 171 00:10:00,150 --> 00:10:05,430 Most important is that you get this sabayon made and moulded. 172 00:10:05,470 --> 00:10:08,550 The sabayon needs to set. If it's not set, 173 00:10:08,590 --> 00:10:11,670 I mean, this whole dessert is a disaster. 174 00:10:11,710 --> 00:10:15,470 You also have to get the blueberry sorbet set as well, 175 00:10:15,510 --> 00:10:17,910 otherwise you're never going to serve this up. 176 00:10:17,950 --> 00:10:22,910 I expect artistry, I expect the dessert to look wonderful. 177 00:10:22,950 --> 00:10:24,630 So you've got a shortbread biscuit to make. 178 00:10:24,670 --> 00:10:27,870 Nice and thin, beautifully cooked all the way through like that. Yeah. 179 00:10:27,910 --> 00:10:30,310 Then we have a blueberry cremeux. 180 00:10:31,510 --> 00:10:33,310 The colours are beautiful already. 181 00:10:33,350 --> 00:10:36,310 Half a shortbread biscuit that we can put on here. 182 00:10:39,590 --> 00:10:42,310 You've got some poached pears in a vanilla syrup. 183 00:10:42,350 --> 00:10:45,470 Very much the last second you have to put these in. OK. 184 00:10:45,510 --> 00:10:49,350 Cos you don't want a soggy shortbread biscuit. Absolutely. 185 00:10:50,830 --> 00:10:52,030 Got the sorbet. 186 00:10:56,030 --> 00:11:00,470 That's the pear sable with blueberries and blueberry sorbet. 187 00:11:00,510 --> 00:11:03,030 OK? LOUISE LAUGHS 188 00:11:03,070 --> 00:11:06,950 Wow. That's incredible. I'm terrified. 189 00:11:08,910 --> 00:11:12,510 The dish is exquisite. It's beautiful and it's delicate. 190 00:11:12,550 --> 00:11:15,550 There's a hell of a lot of process involved in it. 191 00:11:15,590 --> 00:11:18,310 So it's going to be a challenge and a half 192 00:11:18,350 --> 00:11:22,150 to make it anywhere near what Chef has just done. 193 00:11:24,110 --> 00:11:26,510 The finalists have just three hours 194 00:11:26,550 --> 00:11:30,070 to bring together their legendary Roux classics. 195 00:11:32,430 --> 00:11:33,870 On the starter, 196 00:11:33,910 --> 00:11:37,950 Abi's first task is to make the all-important scallop mousse. 197 00:11:40,150 --> 00:11:43,270 Made by blending the scallops with egg whites, 198 00:11:43,310 --> 00:11:44,830 before adding double cream. 199 00:11:47,070 --> 00:11:49,630 The mousse is the most difficult to get right cos it needs to be 200 00:11:49,670 --> 00:11:51,830 the right consistency, and they're not exact measurements, 201 00:11:51,870 --> 00:11:53,990 so I just need to concentrate. 202 00:11:54,030 --> 00:11:56,990 The scallop mousse is done by eye. 203 00:11:57,030 --> 00:11:58,630 It's not a weight. 204 00:11:58,670 --> 00:12:01,350 So I'll be looking for specific skills 205 00:12:01,390 --> 00:12:04,350 and knowing when to stop adding that cream. 206 00:12:05,510 --> 00:12:07,590 I've been working on this for about, like, half an hour, 207 00:12:07,630 --> 00:12:09,870 but I can't mess up the mousse. 208 00:12:11,350 --> 00:12:13,630 That's not going to set, that's not going to set like that. 209 00:12:13,670 --> 00:12:16,030 You're not going to get it out of it like that. OK. 210 00:12:16,070 --> 00:12:18,910 You have to really mix it before you add too much cream. 211 00:12:20,150 --> 00:12:23,510 While Abi attempts to rescue her mousse, 212 00:12:23,550 --> 00:12:27,030 Brin is making a start on his pasta dough. 213 00:12:27,070 --> 00:12:29,150 This dough is tough. 214 00:12:31,230 --> 00:12:33,070 Got the forearms for it. 215 00:12:36,150 --> 00:12:38,110 Your pasta dough? Yeah, that needs a bit of work. 216 00:12:38,150 --> 00:12:40,670 Just need to really work it. Yeah, it looks a tiny bit dry. 217 00:12:40,710 --> 00:12:44,270 Maybe a drop of water in there. OK. But it needs working. Yes, Chef. 218 00:12:46,990 --> 00:12:50,470 Everything needs to be done meticulously and basically by hand. 219 00:12:53,710 --> 00:12:56,430 Right. How are you doing here, Chris? Boning out the legs. 220 00:12:56,470 --> 00:12:59,750 Um, something I've never done before. 221 00:12:59,790 --> 00:13:01,710 So I think I'm getting better as I go along. 222 00:13:01,750 --> 00:13:04,830 You've not done anything else yet, have you? No. That's the last leg? 223 00:13:04,870 --> 00:13:08,350 That's the last leg. You need to get cracking. Yeah. 224 00:13:08,390 --> 00:13:12,070 Get that poaching liquor on, that stock, for the duck, yeah? 225 00:13:12,110 --> 00:13:14,430 Yes, Chef. Good. 226 00:13:14,470 --> 00:13:18,630 Chris has been working really methodically but not very fast. 227 00:13:18,670 --> 00:13:21,110 He's just got the butchery done now. 228 00:13:21,150 --> 00:13:25,150 Now, that's a little bit on the slow side for my liking. 229 00:13:25,190 --> 00:13:28,950 And that's a bit of a worry because he needs to get those ducks poached 230 00:13:28,990 --> 00:13:31,190 and rested in that poaching stock. 231 00:13:34,070 --> 00:13:37,310 On pastry, farmer Louise also needs to work quickly 232 00:13:37,350 --> 00:13:41,350 to get the core elements of her dessert set on time. 233 00:13:41,390 --> 00:13:46,190 With the blueberry sorbet ready for freezing...Blast chiller. 234 00:13:46,230 --> 00:13:49,270 ..she's moving on to the dessert centrepiece, 235 00:13:49,310 --> 00:13:50,950 the pear sabayon. 236 00:13:50,990 --> 00:13:54,150 Oh! Absolutely bang-on. 237 00:13:56,030 --> 00:13:58,070 So I've got eggs and sugar in here, 238 00:13:58,110 --> 00:14:01,190 making it into a mousse by adding cream and gelatine. 239 00:14:01,230 --> 00:14:05,350 I've got to be really scientific today, really focused. 240 00:14:05,390 --> 00:14:08,270 The sabayon is flavoured with pear liqueur 241 00:14:08,310 --> 00:14:12,270 and must be whisked to the perfect consistency. 242 00:14:12,310 --> 00:14:14,830 It wants to be nice and lovely and fluffy. 243 00:14:14,870 --> 00:14:17,670 So if I can get it in within the next minute or so, 244 00:14:17,710 --> 00:14:19,030 then I'll be happy. 245 00:14:20,870 --> 00:14:25,270 But it hasn't turned out exactly as Louise had hoped. 246 00:14:25,310 --> 00:14:30,070 It's slightly runnier than I expected it to be. 247 00:14:31,950 --> 00:14:34,270 Saw Louise making the mix of the sabayon. 248 00:14:34,310 --> 00:14:37,110 It didn't look quite whisked enough. 249 00:14:37,150 --> 00:14:40,830 My fear is it's not going to be as light and fluffy as it should be. 250 00:14:47,110 --> 00:14:49,150 Right, 90 minutes to go, guys. OK? 251 00:14:49,190 --> 00:14:50,470 Yes, Chef. Yes, Chef. 252 00:14:50,510 --> 00:14:52,670 With half the prep time gone, 253 00:14:52,710 --> 00:14:54,950 Chris is feeling the pressure. 254 00:14:54,990 --> 00:14:59,110 There's a lot going on all at once. 255 00:14:59,150 --> 00:15:00,990 His sauce is reducing, 256 00:15:01,030 --> 00:15:04,670 but he's behind getting his poached ducks on to roast. 257 00:15:04,710 --> 00:15:08,470 I'm just trying to put some even colour on the crown of the duck. 258 00:15:08,510 --> 00:15:12,430 Once I've got the right colour on, I'll put it into the oven. 259 00:15:12,470 --> 00:15:17,830 I'm hoping for about 30 minutes and then I'll just give it a check. 260 00:15:17,870 --> 00:15:20,750 You know, just like I would at home with a bit of chicken. 261 00:15:22,110 --> 00:15:25,590 Michel isn't giving him any instruction at all on the cooking 262 00:15:25,630 --> 00:15:28,870 of that duck. He's leaving it entirely up to Chris. 263 00:15:28,910 --> 00:15:31,830 That's an honour and a huge risk. 264 00:15:31,870 --> 00:15:34,790 And how long are you going to roast the duck legs? 265 00:15:34,830 --> 00:15:36,750 That, I was trying to work out. 266 00:15:36,790 --> 00:15:39,310 Because they need to be fully cooked and crispy. Yeah. 267 00:15:39,350 --> 00:15:43,030 Believe in your instincts. Yeah. Yeah? And cross fingers. 268 00:15:43,070 --> 00:15:45,030 I will. 269 00:15:45,070 --> 00:15:47,310 I think Chris is just a little bit behind. 270 00:15:47,350 --> 00:15:50,870 He really should be roasting those legs and reducing that sauce 271 00:15:50,910 --> 00:15:52,270 a little bit quicker. 272 00:15:53,670 --> 00:15:55,230 On the pasta course, 273 00:15:55,270 --> 00:15:58,750 Brin's ricotta, mint and lamb jus fillings are made. 274 00:15:58,790 --> 00:16:01,510 You need to work really, really quickly. It'll dry out 275 00:16:01,550 --> 00:16:04,590 and you won't be able to seal it. OK. Got it. 276 00:16:04,630 --> 00:16:08,470 It's really tense in here. Really tense in here. They're all focused. 277 00:16:09,630 --> 00:16:12,150 Happy with everything? Is that holding? 278 00:16:12,190 --> 00:16:15,350 Oh, that one's not, no. No? Mm. 279 00:16:16,550 --> 00:16:18,070 Brin is having trouble with his pasta. 280 00:16:18,110 --> 00:16:21,030 He hasn't been quick enough to fill them and fold them. 281 00:16:21,070 --> 00:16:22,430 And the pasta is cracking, 282 00:16:22,470 --> 00:16:26,430 which means that the filling is going to seep out. 283 00:16:26,470 --> 00:16:30,310 This is so fiddly, and I've got to work quick, 284 00:16:30,350 --> 00:16:33,310 but it's hard to work quick when things are so fiddly. 285 00:16:33,350 --> 00:16:35,390 The pasta just keeps tearing. 286 00:16:35,430 --> 00:16:37,190 Oh! Um... 287 00:16:37,230 --> 00:16:39,590 It's tough, this. 288 00:16:39,630 --> 00:16:43,270 See, that's gone again. That one's gone. Fine. Let's not panic. OK. 289 00:16:43,310 --> 00:16:48,150 Roll another batch out. OK. And this time, work really quickly. OK. 290 00:16:49,870 --> 00:16:52,150 Abi did have a little problem with the scallops. 291 00:16:52,190 --> 00:16:53,870 That mousse wasn't setting. 292 00:16:53,910 --> 00:16:55,990 Thankfully, we had a few extra scallops there 293 00:16:56,030 --> 00:16:59,390 so she could puree them up and add it to her mousse. 294 00:17:01,110 --> 00:17:03,310 It looks like it's the right consistency or you're not... 295 00:17:03,350 --> 00:17:07,190 Yeah, that's... That's not bad. Let's see once it's cooked. 296 00:17:07,230 --> 00:17:11,230 She's still got the sauce to make, the garnish and those tuiles. 297 00:17:11,270 --> 00:17:14,190 So there's a fair bit of work to go, yeah. 298 00:17:14,230 --> 00:17:18,230 First course out in one hour. Yeah? Yes, Chef. Yes, Chef. 299 00:17:19,750 --> 00:17:22,670 Over on dessert, Louise is in a race against time 300 00:17:22,710 --> 00:17:26,870 to get the five main elements of her prep completed. 301 00:17:26,910 --> 00:17:28,590 You need to get that in the chiller, 302 00:17:28,630 --> 00:17:30,750 cos that's got a lot of butter in that shortbread biscuit. 303 00:17:30,790 --> 00:17:35,030 Her shortbread sable biscuits need to be rolled out wafer thin 304 00:17:35,070 --> 00:17:38,270 before they can be cut into identical rounds. 305 00:17:38,310 --> 00:17:40,150 The biscuits can only be as thick as this. 306 00:17:40,190 --> 00:17:42,270 So if you lay these down 307 00:17:42,310 --> 00:17:44,350 and then you put your rolling pin over the top, 308 00:17:44,390 --> 00:17:46,630 and that's how thick they should be. 309 00:17:46,670 --> 00:17:50,350 But the heat of the kitchen is working against her. 310 00:17:50,390 --> 00:17:51,830 They're so delicate. 311 00:17:51,870 --> 00:17:53,670 You see how you can't pick it up? 312 00:17:55,270 --> 00:17:57,790 So they just need to chill, chill, chill, chill, chill, chill, 313 00:17:57,830 --> 00:17:59,070 chill, chill, chill. 314 00:17:59,110 --> 00:18:01,510 Louise has got her biscuits out, but they're too soft. 315 00:18:01,550 --> 00:18:05,870 It's really hot in here so I'm just in and out of the chiller. 316 00:18:05,910 --> 00:18:08,310 Now she's put them in the blast chiller, 317 00:18:08,350 --> 00:18:11,510 hoping to crisp them up a little bit. 318 00:18:11,550 --> 00:18:16,310 My biggest problem is the heat, with these biscuits. 319 00:18:16,350 --> 00:18:18,710 Right now, she seems a bit nervous to me. 320 00:18:23,710 --> 00:18:27,870 Today's guests for Chef's Table all intimately understand 321 00:18:27,910 --> 00:18:31,710 the standards required to succeed in the Roux kitchen. 322 00:18:33,230 --> 00:18:35,990 I was a young man when I came here. 323 00:18:36,030 --> 00:18:39,350 London was very, very poor on food. 324 00:18:39,390 --> 00:18:43,870 If you wanted to eat well, you had to go to Gavroche. 325 00:18:43,910 --> 00:18:45,910 It was hard work, but we enjoyed it. 326 00:18:47,870 --> 00:18:52,590 Le Gavroche, my husband and I met here. As a young chef, it was like 327 00:18:52,630 --> 00:18:54,550 drinking from a fountain of knowledge. 328 00:18:55,990 --> 00:18:59,070 The fact that Le Gavroche is closing after so many years 329 00:18:59,110 --> 00:19:01,190 is definitely an emotional time. 330 00:19:01,230 --> 00:19:05,590 I've spent many years here peeling potatoes, chopping tomatoes. 331 00:19:05,630 --> 00:19:07,110 So, beautiful memories. 332 00:19:10,150 --> 00:19:12,630 I never thought, as a young chef, that I'd get a chance to actually 333 00:19:12,670 --> 00:19:14,790 step in the kitchen and actually cook. 334 00:19:14,830 --> 00:19:16,310 It was beyond my wildest dreams. 335 00:19:17,430 --> 00:19:20,590 So the Gavroche for me is the most iconic restaurant 336 00:19:20,630 --> 00:19:23,470 in British gastronomy. The contestants 337 00:19:23,510 --> 00:19:25,590 are so lucky to be working with Michel, 338 00:19:25,630 --> 00:19:27,110 one of the best in the world, 339 00:19:27,150 --> 00:19:31,070 and to understand what it takes to be at that level, 340 00:19:31,110 --> 00:19:32,710 they'll live off that forever. 341 00:19:33,950 --> 00:19:36,270 My standards are pretty high. 342 00:19:36,310 --> 00:19:38,070 ALL: Cheers. 343 00:19:38,110 --> 00:19:41,510 But my guests' standards, I reckon, are probably even higher. 344 00:19:43,390 --> 00:19:44,830 Right, guys. 345 00:19:44,870 --> 00:19:46,750 Pierre Koffmann's here, Sat Bains is here, 346 00:19:46,790 --> 00:19:49,510 Freddy Forster, my daughter Emily. Yeah? 347 00:19:49,550 --> 00:19:54,590 And they are all hungry and expecting...fireworks. 348 00:19:54,630 --> 00:19:56,310 Yes, Chef. Yeah, let's go. Come on, guys. 349 00:19:59,670 --> 00:20:01,830 With service fast approaching, 350 00:20:01,870 --> 00:20:04,950 Abi has to multitask to get all of her dish ready. 351 00:20:06,110 --> 00:20:07,950 While her veloute reduces, 352 00:20:07,990 --> 00:20:12,310 she makes a start poaching the 18 quenelles of scallop mousse. 353 00:20:13,550 --> 00:20:16,310 So I'll put half the batch in, but it does take quite a while 354 00:20:16,350 --> 00:20:18,710 to julienne the carrots and things, so I'm just trying to get it done 355 00:20:18,750 --> 00:20:19,830 as quick as possible. 356 00:20:21,830 --> 00:20:24,070 Oh...ah! 357 00:20:24,110 --> 00:20:25,750 Oi! Oh, no! 358 00:20:25,790 --> 00:20:28,630 What did I say? What did I say? Don't boil them. Come on, 359 00:20:28,670 --> 00:20:30,030 get it off. Oh, no. Sorry. 360 00:20:30,070 --> 00:20:33,710 Shouldn't boil. Yeah. Texture will be completely wrong. 361 00:20:33,750 --> 00:20:35,070 Yeah? Keep an eye on that. 362 00:20:36,870 --> 00:20:38,750 This is squeaky bum time. 363 00:20:38,790 --> 00:20:41,350 Abi's still got some julienne to cut and cook 364 00:20:41,390 --> 00:20:45,670 and the quenelles poached, so it's going to be tight. 365 00:20:47,390 --> 00:20:49,310 I didn't even think I had the heat on that high, 366 00:20:49,350 --> 00:20:52,030 but it must be so delicate that it just boiled them. 367 00:20:54,870 --> 00:20:57,390 After rerolling his pasta dough, 368 00:20:57,430 --> 00:21:01,590 Brin is on his second attempt at filling the raviolo. 369 00:21:01,630 --> 00:21:03,510 It's not that the mix is wetter, 370 00:21:03,550 --> 00:21:06,270 it's more the fact that I've worked a bit faster 371 00:21:06,310 --> 00:21:10,390 to not allow it to dry out, because it was all quite new to me before. 372 00:21:10,430 --> 00:21:11,830 I think I was a bit too slow. 373 00:21:11,870 --> 00:21:14,030 A little bit of a hiccup, but I still feel good. 374 00:21:14,070 --> 00:21:17,430 Just got to keep going. Can't let that change anything. 375 00:21:20,070 --> 00:21:23,990 On the main course, Chris has moved on to cooking his garnishes. 376 00:21:26,990 --> 00:21:29,470 Got the mooli braising. 377 00:21:29,510 --> 00:21:33,070 Got the jus reducing down. 378 00:21:33,110 --> 00:21:36,270 I've got an amazing sunflower puree. 379 00:21:36,310 --> 00:21:39,990 But he can't afford to take his eye off the main event. 380 00:21:41,270 --> 00:21:43,830 If Chris gets this duck wrong when he roasts it, 381 00:21:43,870 --> 00:21:45,870 all the good work has gone - 382 00:21:45,910 --> 00:21:50,550 the boning out, the pulling the duck apart, the poaching. 383 00:21:50,590 --> 00:21:52,830 And that is a timing thing. 384 00:21:52,870 --> 00:21:55,470 Do we have a time, anyone? 385 00:21:58,150 --> 00:21:59,830 Devils, aren't they? 386 00:21:59,870 --> 00:22:02,070 Louise looks as if she's well in control. 387 00:22:02,110 --> 00:22:04,990 The shortbread biscuits are now being cut. 388 00:22:05,030 --> 00:22:07,710 They chilled down. I was able to move them 389 00:22:07,750 --> 00:22:10,390 without breaking any, so they're now in the oven. 390 00:22:10,430 --> 00:22:13,270 So I shall be watching that like a hawk. 391 00:22:13,310 --> 00:22:15,350 I just hope that everything is set 392 00:22:15,390 --> 00:22:18,070 and she leaves enough time 393 00:22:18,110 --> 00:22:20,510 to dress all those plates beautifully. 394 00:22:21,990 --> 00:22:23,750 Having a poke and a prod. 395 00:22:25,150 --> 00:22:28,510 There's only 15 minutes to go before service, 396 00:22:28,550 --> 00:22:31,950 and Abi is still poaching her scallop mousse quenelles. 397 00:22:33,390 --> 00:22:36,550 Abi, you're going to be ready? Uh, maybe. No, no, no, I don't want 398 00:22:36,590 --> 00:22:39,070 to hear "maybe", I want a "Yes, Chef." I'll be on time. 399 00:22:39,110 --> 00:22:41,470 I'm doing my best. Quick as possible. 400 00:22:43,830 --> 00:22:45,990 For me, the key thing will be the scallop mousse. 401 00:22:46,030 --> 00:22:48,990 I think it's got to be very light. Can't be too tough and rubbery. 402 00:22:49,030 --> 00:22:51,030 Also it's got to be cooked very delicately. 403 00:22:52,550 --> 00:22:53,870 The veloute sauce done? 404 00:22:53,910 --> 00:22:56,070 I just need to season it again and pass it through a sieve. 405 00:22:56,110 --> 00:22:57,390 But it'll be ready. 406 00:22:57,430 --> 00:23:00,910 The sauce is very strong, so if you put too much chartreuse, 407 00:23:00,950 --> 00:23:02,910 you are going to kill the taste of the scallop. 408 00:23:02,950 --> 00:23:04,670 So it should be a nice balance. 409 00:23:06,510 --> 00:23:09,270 Abi, time. Yeah. Come on, let's go. 410 00:23:09,310 --> 00:23:11,590 I think this dish for an amateur, you know, 411 00:23:11,630 --> 00:23:14,590 is going to be very difficult. It's a technical dish. 412 00:23:14,630 --> 00:23:17,710 Make sure that everybody gets a little bit of everything. 413 00:23:17,750 --> 00:23:19,950 It's got to have the impact as the first course 414 00:23:19,990 --> 00:23:22,830 to set the tone for the rest of it. Keep it going now. Keep it going. 415 00:23:22,870 --> 00:23:26,630 Cos this is hot, yeah, but it's going to not stay hot very long. 416 00:23:26,670 --> 00:23:29,830 Yeah? Yeah. OK, scallop mousse. 417 00:23:29,870 --> 00:23:32,070 Be very careful cos they are very delicate. 418 00:23:34,790 --> 00:23:36,510 That's very good. That's it. 419 00:23:36,550 --> 00:23:38,070 You're trembling. 420 00:23:38,110 --> 00:23:39,910 I know. Stress. 421 00:23:43,310 --> 00:23:44,870 You're happy with the sauce? Yeah. 422 00:23:48,870 --> 00:23:51,430 Poker face. I'm not saying anything. 423 00:23:51,470 --> 00:23:54,230 Be generous. One of my old man's favourite dishes, 424 00:23:54,270 --> 00:23:57,430 and he absolutely loved it when it was drowned in sauce. 425 00:24:01,470 --> 00:24:03,710 OK. Service, please. 426 00:24:06,990 --> 00:24:10,510 That's it. Well done, well done. Thank you. 427 00:24:10,550 --> 00:24:12,710 That was not easy. No, it was not easy. 428 00:24:15,670 --> 00:24:17,910 The quenelles were so stressful. 429 00:24:17,950 --> 00:24:21,990 I just managed to get a new set out, so hopefully the texture is perfect. 430 00:24:28,470 --> 00:24:31,230 That is delicious. I thought the mousse is incredible. 431 00:24:31,270 --> 00:24:34,230 It's like velvet. The sauce is very nice, you know, very light. 432 00:24:34,270 --> 00:24:35,630 I really enjoy it. 433 00:24:35,670 --> 00:24:38,390 I love the little addition of the diced scallops 434 00:24:38,430 --> 00:24:40,790 to give a lovely, different balance of texture. 435 00:24:40,830 --> 00:24:43,230 And the vegetables underneath, the julienne really well executed. 436 00:24:43,270 --> 00:24:45,070 I mean, super thin strands. 437 00:24:45,110 --> 00:24:46,790 It just melts in your mouth. 438 00:24:46,830 --> 00:24:48,550 Ah, I mean, hats off to them. 439 00:24:49,790 --> 00:24:53,230 That mousse is rich, smooth and creamy. 440 00:24:53,270 --> 00:24:56,070 I think Abi's done a great job here. That's a fantastic dish. 441 00:25:00,070 --> 00:25:01,590 Brin, how are we doing? 442 00:25:01,630 --> 00:25:04,430 Pasta's rolled and shaped. Water on? 443 00:25:04,470 --> 00:25:06,870 Uh, water's there. I'll get it on now. 444 00:25:06,910 --> 00:25:10,110 To make the perfect raviolo filled properly, cooked properly, 445 00:25:10,150 --> 00:25:13,790 without it sort of seeping or opening, is technical. 446 00:25:13,830 --> 00:25:16,270 Right. Are we off, Chef? Yes, Chef. Brilliant. 447 00:25:16,310 --> 00:25:19,470 Pasta's in. You reckon it takes about four minutes? Yes, Chef. 448 00:25:19,510 --> 00:25:21,590 So you've got about four minutes to dress your plates. 449 00:25:21,630 --> 00:25:23,830 Is it going to be thin enough? Is it going to be cooked properly? 450 00:25:23,870 --> 00:25:24,990 Is it going to be al dente? 451 00:25:25,030 --> 00:25:28,070 And then has the lamb been really nicely braised, 452 00:25:28,110 --> 00:25:29,790 lots of flavour in there? 453 00:25:29,830 --> 00:25:32,190 Lovely. You tasted it? Yes, Chef. Happy with it? yes, Chef. 454 00:25:32,230 --> 00:25:35,110 It looks nice. Smells nice, I must say. Thank you. 455 00:25:36,590 --> 00:25:40,590 How are we doing, Brin? Doing well. Just trying to keep the pace up. 456 00:25:40,630 --> 00:25:42,390 Happy with that? Happy. Good. 457 00:25:42,430 --> 00:25:46,990 It looks as if the pasta, none of them have split open yet. 458 00:25:47,030 --> 00:25:48,990 So you're testing them? 459 00:25:49,030 --> 00:25:50,510 I'm happy that that's done. 460 00:25:52,710 --> 00:25:54,470 The proof is in the raviolo. 461 00:25:56,630 --> 00:25:57,710 Go, go, go. Come on. 462 00:25:57,750 --> 00:26:00,030 I must say, they look the part. Thank you. 463 00:26:00,070 --> 00:26:02,270 And not a single one of them burst. 464 00:26:02,310 --> 00:26:05,590 That was well worth doing them again, wasn't it? Absolutely. 465 00:26:05,630 --> 00:26:09,350 That's a thing of absolute deliciousness there. 466 00:26:09,390 --> 00:26:11,190 Service, please. 467 00:26:13,430 --> 00:26:15,150 Good with that? 468 00:26:15,190 --> 00:26:18,470 I'm good. You look worried. Well done. Thank you so much. 469 00:26:18,510 --> 00:26:20,670 Yeah, I was pretty worried. Yeah. 470 00:26:23,270 --> 00:26:25,630 Is that OK? Yeah... Bit under or...? 471 00:26:25,670 --> 00:26:28,230 Ooh, maybe. A LITTLE bit al dente. 472 00:26:30,590 --> 00:26:32,630 The pasta might be a little bit too al dente, 473 00:26:32,670 --> 00:26:34,830 but I'm really happy with the flavours. 474 00:26:34,870 --> 00:26:37,070 Oh, wow, look at that oozing through there. 475 00:26:37,110 --> 00:26:38,990 It was such a high-pressured environment, 476 00:26:39,030 --> 00:26:41,230 but I loved every moment. I just hope they like it out there. 477 00:26:46,030 --> 00:26:49,710 You have this...really surprise of the sauce actually bursting out 478 00:26:49,750 --> 00:26:54,670 of the ravioli and the shredded lamb neck, which is cooked very well. 479 00:26:54,710 --> 00:26:56,110 Pretty delicious, actually. 480 00:26:56,150 --> 00:26:58,950 The addition of the ricotta cheese inside 481 00:26:58,990 --> 00:27:00,750 brought a lovely sort of creaminess. 482 00:27:00,790 --> 00:27:02,870 And, you know, the mint wasn't overpowering. 483 00:27:02,910 --> 00:27:06,470 The pasta-making was on point because it's held together, 484 00:27:06,510 --> 00:27:08,270 the filling didn't seep out, 485 00:27:08,310 --> 00:27:10,390 it didn't get waterlogged at all. 486 00:27:10,430 --> 00:27:14,110 I think if I just had one tiny remark would be that 487 00:27:14,150 --> 00:27:18,830 potentially there was a generous bite to it. But it was amazing. 488 00:27:18,870 --> 00:27:23,030 And I think for an amateur chef, this is pretty mind-blowing. 489 00:27:24,270 --> 00:27:28,030 It's the flavours of a roast dinner, isn't it? It's pumpkin, lamb 490 00:27:28,070 --> 00:27:30,670 and mint all together with gravy. 491 00:27:30,710 --> 00:27:33,750 It's delicious. I'm a happy, happy boy. 492 00:27:40,310 --> 00:27:43,630 My first experience of cooking whole birds and ducks was at Le Gavroche. 493 00:27:43,670 --> 00:27:45,870 Never poached before and then roasted after, 494 00:27:45,910 --> 00:27:47,390 but I can understand why it would be done - 495 00:27:47,430 --> 00:27:51,230 so it's very, very crisp on the outside and it's succulent inside. 496 00:27:51,270 --> 00:27:54,950 OK. Right. How are we looking? Yeah, that's nice and warm. 497 00:27:54,990 --> 00:27:58,270 Great. Cooking-wise, I like that. That's really, really moist. 498 00:27:58,310 --> 00:28:01,790 Thanks, Chef. Come on, Chris. Yes. 499 00:28:01,830 --> 00:28:03,870 I would expect we can see crispy legs. 500 00:28:03,910 --> 00:28:06,110 If you leave it on the side too much, 501 00:28:06,150 --> 00:28:09,350 the crispiness is just going to go away. 502 00:28:09,390 --> 00:28:11,230 OK, on the pass. Let's go. Well done. 503 00:28:11,270 --> 00:28:16,270 Poor guy who is cooking that. Must be sweating at the moment, you know? 504 00:28:16,310 --> 00:28:18,670 How's he doing, Michel? 505 00:28:18,710 --> 00:28:22,270 Good. Puree could have been slightly smoother. 506 00:28:22,310 --> 00:28:25,190 Yeah, probably agree with that. But we're good. Come on. 507 00:28:25,230 --> 00:28:28,230 I love the sound of a sunflower seed puree, 508 00:28:28,270 --> 00:28:30,830 so I think that could be really nice with the duck. 509 00:28:30,870 --> 00:28:32,510 The braised mooli. 510 00:28:33,590 --> 00:28:35,590 Never seen you so quiet in the kitchen, Chris. 511 00:28:35,630 --> 00:28:37,430 So much concentration. 512 00:28:37,470 --> 00:28:39,750 OK. Duck on and legs on. 513 00:28:39,790 --> 00:28:41,190 Looking fantastic. 514 00:28:42,430 --> 00:28:44,430 OK. Nearly there. Doing well. 515 00:28:44,470 --> 00:28:46,910 OK. Little drizzle of sauce. Yes, Chef. 516 00:28:48,230 --> 00:28:51,510 The shake helps with this. He is shaking. 517 00:28:53,150 --> 00:28:55,910 Beautiful job, beautiful job. 518 00:28:55,950 --> 00:28:59,270 OK. Service. Thank you. 519 00:28:59,310 --> 00:29:00,710 Right, off we go. 520 00:29:02,110 --> 00:29:03,110 Oops. 521 00:29:03,150 --> 00:29:05,830 Well done, Chris. Thank you so much. Thanks. 522 00:29:05,870 --> 00:29:09,790 I've learned so much and I'm so proud to be in your kitchen. 523 00:29:09,830 --> 00:29:11,910 Now - tidy up, Chef. Yeah? 524 00:29:11,950 --> 00:29:14,310 Even Gordon Ramsay cleaned up behind him! 525 00:29:17,070 --> 00:29:19,670 I was really pleased with the cooking of the duck in the end, 526 00:29:19,710 --> 00:29:24,190 but there's a very critical dining room out there, so we'll see. 527 00:29:29,630 --> 00:29:33,510 My duck breast is beautifully cooked. Nice and pink. 528 00:29:33,550 --> 00:29:37,670 The sunflower puree brought a great earthiness to the whole dish itself, 529 00:29:37,710 --> 00:29:39,630 so it was very beautiful and autumnal. 530 00:29:39,670 --> 00:29:42,310 I tasted a very subtle hint of the spicing, 531 00:29:42,350 --> 00:29:44,790 like the star anise and five spice. Delicious. 532 00:29:44,830 --> 00:29:46,630 Because otherwise it could have been overwhelming. 533 00:29:46,670 --> 00:29:48,430 Uh, the sauce is so rich. 534 00:29:48,470 --> 00:29:52,350 And the mooli there is beautifully cooked, great flavours. 535 00:29:52,390 --> 00:29:55,510 I think it was beautiful, I think...perfect. 536 00:29:55,550 --> 00:29:57,510 Ten out of ten for that dish. 537 00:29:59,310 --> 00:30:01,950 That duck is perfection. Absolute perfection. 538 00:30:01,990 --> 00:30:06,430 It's melting on my tongue like butter. Well done, Chris. 539 00:30:06,470 --> 00:30:09,510 That's really difficult to get absolutely right. It's amazing. 540 00:30:11,070 --> 00:30:15,030 It's the moment of truth for Louise's pear sabayons. 541 00:30:16,950 --> 00:30:18,150 Oh, my gosh. 542 00:30:19,830 --> 00:30:22,110 Oh, God, this is horrible, isn't it? 543 00:30:23,750 --> 00:30:27,390 The sabayon, the idea is to get this really voluminous mousse 544 00:30:27,430 --> 00:30:29,230 and light and not grainy. 545 00:30:29,270 --> 00:30:31,830 Please don't ask me to breathe for a short time. 546 00:30:33,110 --> 00:30:36,110 The sabayon, I think, is a little bit low. Yeah. 547 00:30:36,150 --> 00:30:38,790 Don't think you whisked it up quite enough. 548 00:30:38,830 --> 00:30:40,990 Sable biscuits, it's got to be perfectly cooked. 549 00:30:41,030 --> 00:30:43,950 Quite crumbly. Crumbly, yeah. Yeah, very crumbly. 550 00:30:43,990 --> 00:30:46,270 The biscuits have turned out really well. 551 00:30:46,310 --> 00:30:49,670 Um, I had to hold my nerve because it's quite a soft biscuit. 552 00:30:53,390 --> 00:30:55,350 She looks incredibly calm. 553 00:30:55,390 --> 00:30:56,750 Which frightens me. 554 00:30:59,870 --> 00:31:01,110 Whoa! 555 00:31:02,910 --> 00:31:07,070 There's a lot of elements on there. Great balance is very important. 556 00:31:07,110 --> 00:31:08,750 Go, Louise. Go, go, go. 557 00:31:11,270 --> 00:31:14,510 So you need to really keep up that pace, 558 00:31:14,550 --> 00:31:17,790 cos the longer this takes, the more that shortbread biscuit 559 00:31:17,830 --> 00:31:20,310 is going to get soggy, yeah? Yes, Chef. 560 00:31:21,670 --> 00:31:24,390 That's a thing of beauty.Great. 561 00:31:24,430 --> 00:31:26,830 You missed one. Oh! Good grief. 562 00:31:28,790 --> 00:31:31,710 Right. Nearly there? Yeah. OK. 563 00:31:33,110 --> 00:31:35,750 The sorbet has to be the smoothest sorbet. 564 00:31:35,790 --> 00:31:38,670 You want to taste the flavour of the blueberries. 565 00:31:38,710 --> 00:31:41,910 Doing sorbet quenelles to order is a bit of a stress. 566 00:31:41,950 --> 00:31:44,670 No, not quite... Is that...? 567 00:31:47,950 --> 00:31:50,190 Whoa! It's slipping. 568 00:31:50,230 --> 00:31:52,950 That's it. Come on. Cos they are starting to melt. 569 00:31:52,990 --> 00:31:53,950 Come on. 570 00:31:55,070 --> 00:31:57,270 Sisters are like a coiled spring. 571 00:31:58,630 --> 00:31:59,910 Last one? Last one. 572 00:31:59,950 --> 00:32:02,350 Well done, Louise. So much work. 573 00:32:03,830 --> 00:32:05,230 Service, please. 574 00:32:07,070 --> 00:32:09,590 Very good. Pleased with that? 575 00:32:09,630 --> 00:32:12,910 I think so. I'd like you to taste and tell me. 576 00:32:12,950 --> 00:32:15,230 Well done. Oh, thank you so much, Chef. 577 00:32:15,270 --> 00:32:18,430 It's been an absolute joy to be here. That is a fine effort. 578 00:32:18,470 --> 00:32:21,150 That is a fine... So grateful. Thank you. 579 00:32:21,190 --> 00:32:24,470 Absolutely, completely and utterly amazing. 580 00:32:24,510 --> 00:32:27,590 The fact that some of the best chefs in the entire universe 581 00:32:27,630 --> 00:32:31,270 are tasting my food right now is absolutely terrifying. 582 00:32:31,310 --> 00:32:33,590 I just hope that it's good feedback. 583 00:32:40,950 --> 00:32:43,550 I thought the sabayon mousse was very light and very creamy, 584 00:32:43,590 --> 00:32:45,430 so I thought they had a lovely texture too. 585 00:32:45,470 --> 00:32:47,270 Sometimes these things can be a little bit too hard 586 00:32:47,310 --> 00:32:49,870 and too rubbery, but I think they got the right balance correct. 587 00:32:49,910 --> 00:32:52,590 Oh, my God, bring it on, these shortbread, all the time. 588 00:32:52,630 --> 00:32:54,950 It's delicious. 589 00:32:54,990 --> 00:32:58,110 The pears were nicely poached. You'd still have a bit of a bite. 590 00:32:58,150 --> 00:33:00,230 Not too soft. Full of vanilla. 591 00:33:00,270 --> 00:33:03,910 The sorbet, just beautiful and silky. 592 00:33:03,950 --> 00:33:06,350 And then the flavour of it is so intense. 593 00:33:06,390 --> 00:33:09,630 It's much better than 50 years ago. Far more technique. 594 00:33:09,670 --> 00:33:11,430 I really enjoyed the dish, it's beautiful. 595 00:33:12,910 --> 00:33:15,110 I think the technical work is fantastic. 596 00:33:15,150 --> 00:33:19,790 I personally would quite easily eat about a dozen of those. 597 00:33:19,830 --> 00:33:21,630 It's quite incredible. 598 00:33:34,550 --> 00:33:38,910 What an outstanding meal to deliver in this restaurant 599 00:33:38,950 --> 00:33:42,830 of all restaurants. From the scallop dish through to the raviolo 600 00:33:42,870 --> 00:33:45,550 to the duck to the dessert, you should all be very proud 601 00:33:45,590 --> 00:33:47,830 of what you accomplished here today. 602 00:33:56,110 --> 00:33:58,790 Absolutely on cloud nine at the moment. 603 00:33:58,830 --> 00:34:02,390 Those six incredible cooks enjoyed my food. 604 00:34:02,430 --> 00:34:06,950 Blown away. Yeah. I can't believe it. Did I cook that? 605 00:34:06,990 --> 00:34:08,550 I'm not sure. 606 00:34:10,070 --> 00:34:13,790 It's not easy to come into this kitchen and deliver, 607 00:34:13,830 --> 00:34:16,550 but they all did really well. 608 00:34:16,590 --> 00:34:19,510 The passion and the drive that they've got, 609 00:34:19,550 --> 00:34:21,830 it's absolutely fabulous. 610 00:34:21,870 --> 00:34:24,270 The cook was one of the most stressful things I've ever done 611 00:34:24,310 --> 00:34:27,070 in my entire life, but I'm feeling really good, 612 00:34:27,110 --> 00:34:29,470 erm, really proud of myself. 613 00:34:29,510 --> 00:34:32,510 It's like I'm in a dream at the moment. 614 00:34:32,550 --> 00:34:34,950 It was unreal. 615 00:34:34,990 --> 00:34:37,670 What an incredible experience. 616 00:34:37,710 --> 00:34:40,470 This is top five days of my whole entire life. 617 00:34:41,670 --> 00:34:45,910 I thought the food was exceptional. I'm absolutely chuffed for them. 618 00:34:47,390 --> 00:34:50,630 This was big, but what comes up next is enormous. 619 00:34:52,110 --> 00:34:54,510 One more cook-off and we'll have our final three. 620 00:35:23,750 --> 00:35:26,510 Welcome back. 621 00:35:26,550 --> 00:35:31,270 Just one dish separates you from a place in the final cook-off. 622 00:35:31,310 --> 00:35:35,910 That trophy is so close, you can almost touch it. 623 00:35:37,350 --> 00:35:38,990 What we would like from you today 624 00:35:39,030 --> 00:35:44,230 is a dish dedicated to somebody very special to you. 625 00:35:44,270 --> 00:35:47,390 We want you to cook from the heart. 626 00:35:49,750 --> 00:35:51,830 1 hour 45 minutes, ladies and gentlemen. 627 00:35:51,870 --> 00:35:56,350 Deliver something truly exceptional. Let's cook. 628 00:36:00,990 --> 00:36:04,790 This is really the big one. Just has to be perfect. 629 00:36:05,990 --> 00:36:08,070 I'm feeling more anxious today than I've ever felt. 630 00:36:08,110 --> 00:36:10,150 More of a crunch time thing. 631 00:36:12,390 --> 00:36:14,950 My mum is just, like, my best friend, like, she really is. 632 00:36:14,990 --> 00:36:18,870 We do everything together and she's been through so much, 633 00:36:18,910 --> 00:36:23,790 losing a daughter, my sister passing away this time last year. 634 00:36:23,830 --> 00:36:26,710 Sticking together was obviously what kept us going through 635 00:36:26,750 --> 00:36:29,350 everything, and my mum really helped out with all of that. 636 00:36:29,390 --> 00:36:32,310 She is an inspiration to me and to everyone who knows her, 637 00:36:32,350 --> 00:36:35,150 so I just had to dedicate this whole thing to her. 638 00:36:35,190 --> 00:36:37,630 I could definitely not have done any of this without my mum. 639 00:36:39,590 --> 00:36:42,550 My mum is known by everyone as just picky bits. 640 00:36:42,590 --> 00:36:46,270 She loves to eat seafood picky bits at night, so what I've tried to make 641 00:36:46,310 --> 00:36:48,910 is her three favourite picky bits into one dish. 642 00:36:48,950 --> 00:36:54,110 So I've done a sous vide salmon, a red Argentinian shrimp ceviche, 643 00:36:54,150 --> 00:36:57,070 black puffed rice and a lime and cucumber sorbet. 644 00:36:57,110 --> 00:36:59,950 She's tried all my food throughout this whole thing. 645 00:36:59,990 --> 00:37:02,870 She's come down with me every time I've had a challenge. 646 00:37:02,910 --> 00:37:04,550 Where is she when you're in here? 647 00:37:04,590 --> 00:37:08,030 Just waiting at the end of the phone at King's Cross for me to call her. 648 00:37:08,070 --> 00:37:11,550 Oh, mate! Yeah. Really? Yeah. Oh, that's fabulous. 649 00:37:14,110 --> 00:37:15,670 We have got a cured piece of salmon, 650 00:37:15,710 --> 00:37:18,870 which is done in a water bath with lime oil. 651 00:37:18,910 --> 00:37:21,750 Got a ceviche of prawns, 652 00:37:21,790 --> 00:37:25,350 a lovely limey, sharp-flavoured cured piece of prawn 653 00:37:25,390 --> 00:37:27,430 in-between the bits of salmon. 654 00:37:27,470 --> 00:37:29,590 There's definitely a lot of technique on show here, 655 00:37:29,630 --> 00:37:31,510 but there's not a huge amount of cooking. 656 00:37:31,550 --> 00:37:35,830 It's going to have to taste absolutely amazing. 657 00:37:42,150 --> 00:37:45,590 This dish is dedicated to Kim, my partner, 658 00:37:45,630 --> 00:37:48,550 who's wonderful and really supportive throughout this process 659 00:37:48,590 --> 00:37:50,630 and throughout the last time as well. 660 00:37:50,670 --> 00:37:54,870 So, naturally, I headed to Japan, came up with some Japanese classics, 661 00:37:54,910 --> 00:37:56,550 and then put my twist on them. 662 00:37:59,190 --> 00:38:02,830 There's a way of eating in Japan, which is omakase. 663 00:38:02,870 --> 00:38:04,990 You let the chef decide what you're eating 664 00:38:05,030 --> 00:38:06,710 and you're presented with a few dishes. 665 00:38:06,750 --> 00:38:09,150 This is what I do every night at home with Kim. 666 00:38:09,190 --> 00:38:12,350 We sit down and we just nibble and pick, and this is exactly 667 00:38:12,390 --> 00:38:15,030 what we would eat at home. 668 00:38:15,070 --> 00:38:18,790 Chris is giving us ikayaki, a skewer of grilled fish, 669 00:38:18,830 --> 00:38:20,590 and he's going to use squid, 670 00:38:20,630 --> 00:38:26,030 and he's going to smoke it in a box over fir. Then we've got takoyaki, 671 00:38:26,070 --> 00:38:27,590 almost like a savoury doughnut, 672 00:38:27,630 --> 00:38:29,430 classically with octopus in the centre, 673 00:38:29,470 --> 00:38:31,470 but he's using pork and Wagyu fat. 674 00:38:31,510 --> 00:38:35,390 That should be delicious. Cooking them is quite difficult 675 00:38:35,430 --> 00:38:38,790 cos they've got to be turned quickly so that they puff up. 676 00:38:38,830 --> 00:38:41,630 Then we've got ceviche of black cod 677 00:38:41,670 --> 00:38:45,990 with a wasabi ice cream and crispy shiso leaves, 678 00:38:46,030 --> 00:38:49,030 a katsu curry pork chop, 679 00:38:49,070 --> 00:38:53,350 and then some pickles made from apricots, plums and radish. 680 00:38:53,390 --> 00:38:55,390 I mean, it's just extraordinary what he's going to do. 681 00:39:01,190 --> 00:39:02,950 45 minutes gone. 682 00:39:02,990 --> 00:39:04,590 One hour left. Thank you. 683 00:39:05,830 --> 00:39:07,350 This dish means a lot to me, 684 00:39:07,390 --> 00:39:10,110 and I'm just going to cook the best I can do. 685 00:39:11,510 --> 00:39:13,350 This challenge is really important 686 00:39:13,390 --> 00:39:16,790 because being here has had an effect on my life. 687 00:39:16,830 --> 00:39:20,070 I feel like I've changed. I feel like I've got my confidence back. 688 00:39:20,110 --> 00:39:23,710 I feel more like myself than I have done in a long time. 689 00:39:23,750 --> 00:39:26,990 But also it's a special dish for a very special person. 690 00:39:29,270 --> 00:39:31,630 Who is your dish dedicated to, please? 691 00:39:31,670 --> 00:39:34,150 This is dedicated to my husband Ally today. 692 00:39:34,190 --> 00:39:39,750 We had a fairly difficult few years with, um, deaths in the family 693 00:39:39,790 --> 00:39:44,350 and illnesses, and we struggled in our marriage enormously, 694 00:39:44,390 --> 00:39:47,310 and we moved to the farm to get a new start. 695 00:39:47,350 --> 00:39:50,990 But, actually, I feel like our new start has now really arrived. 696 00:39:51,030 --> 00:39:52,910 It's been like marriage counselling, this. 697 00:39:52,950 --> 00:39:54,750 He's got an intense job, 698 00:39:54,790 --> 00:39:57,150 but at the same time he's been looking after the daughter, 699 00:39:57,190 --> 00:40:00,030 looking after the farm. So this is all for him. 700 00:40:00,070 --> 00:40:03,670 That is lovely. Is Ally proud of your achievements here? 701 00:40:03,710 --> 00:40:06,430 Yeah, I think he is. I think I've surprised him. 702 00:40:06,470 --> 00:40:08,510 Um, which is really nice to do after, you know, 703 00:40:08,550 --> 00:40:11,390 ten years of marriage, that I can still surprise him. 704 00:40:13,990 --> 00:40:17,470 Louise is cooking hogget. One of my favourite meats. 705 00:40:17,510 --> 00:40:21,590 It's grown-up lamb, which means its flavour is stronger, 706 00:40:21,630 --> 00:40:24,670 which is great, but its meat is slightly tougher, 707 00:40:24,710 --> 00:40:28,190 which makes it harder to cook. That is risky. 708 00:40:28,230 --> 00:40:31,510 She's making a jus with the juices from the hogget, 709 00:40:31,550 --> 00:40:33,310 but she's adding yeast to that. 710 00:40:33,350 --> 00:40:36,510 That should make it really lovely and meaty. 711 00:40:37,790 --> 00:40:40,950 Ally's favourite thing, apparently, is hogget nuggets. 712 00:40:40,990 --> 00:40:44,470 So I've just got to get this chopped up finely and pressed, 713 00:40:44,510 --> 00:40:47,110 and that will form the hogget nuggets. 714 00:40:47,150 --> 00:40:49,630 A bit of meat which has been braised really slowly 715 00:40:49,670 --> 00:40:52,550 then pulled apart, then deep-fried after it's been crumbed. 716 00:40:52,590 --> 00:40:54,670 So it should be nice and crispy on the outside 717 00:40:54,710 --> 00:40:56,910 and lovely and moist on the inside. 718 00:40:56,950 --> 00:40:59,910 We've also got hen-of-the-wood, a mushroom. 719 00:40:59,950 --> 00:41:03,030 Look at the meatiness of that. She's cutting it in half 720 00:41:03,070 --> 00:41:05,150 and grilling it like she would on a barbecue. 721 00:41:05,190 --> 00:41:08,750 She's taking the other bit and she's going to turn it to a puree. 722 00:41:08,790 --> 00:41:11,030 This could taste absolutely delicious. 723 00:41:12,870 --> 00:41:17,230 You guys have just 35 minutes left. 35 minutes to go. 724 00:41:18,350 --> 00:41:20,590 OK. What's next? What's next? 725 00:41:22,270 --> 00:41:25,110 Who are you dedicating your dish to? It's my fiancee, Anna. 726 00:41:25,150 --> 00:41:29,270 She's been my biggest fan cooking-wise forever. 727 00:41:29,310 --> 00:41:31,150 It's just really nice to have someone in your life 728 00:41:31,190 --> 00:41:33,670 who just wants you to succeed in something you love to do, 729 00:41:33,710 --> 00:41:35,750 and that just keeps me kind of going. 730 00:41:35,790 --> 00:41:38,630 So I 100% have to dedicate this to her today. 731 00:41:38,670 --> 00:41:40,390 That sounds like a man in love to me, Brin. 732 00:41:40,430 --> 00:41:42,350 Yeah, maybe, some might say that. 733 00:41:44,670 --> 00:41:46,710 Anna and I went travelling to South America. 734 00:41:46,750 --> 00:41:50,070 We went to Colombia, Peru, Argentina and Brazil. 735 00:41:50,110 --> 00:41:53,710 So I want to take something from each country and create a dish 736 00:41:53,750 --> 00:41:57,710 based on that, cos it was the best three months of our lives. 737 00:41:57,750 --> 00:42:01,150 The dish is based on a Brazilian fish stew, moqueca. 738 00:42:01,190 --> 00:42:05,230 And with that, we're going to have a coffee coated fillet of beef 739 00:42:05,270 --> 00:42:07,070 that's going to represent Argentina. 740 00:42:07,110 --> 00:42:10,310 A langoustine chimichurri ceviche 741 00:42:10,350 --> 00:42:13,070 represents both Peru and Colombia. 742 00:42:13,110 --> 00:42:16,030 Seared langoustine, mussels, seared scallop. 743 00:42:16,070 --> 00:42:18,550 Everything will be served together with the sauce on the side. 744 00:42:18,590 --> 00:42:21,150 Surf and turf. Surf and turf. Heavier on the surf. 745 00:42:22,950 --> 00:42:24,510 Brin is really focused, 746 00:42:24,550 --> 00:42:26,670 and he's given himself a huge amount of work to do. 747 00:42:26,710 --> 00:42:29,910 We've got a dish which has been inspired by his travels 748 00:42:29,950 --> 00:42:33,030 around South America. Come back to you in a second. 749 00:42:33,070 --> 00:42:35,510 There's a lot of different things on the plate. 750 00:42:35,550 --> 00:42:37,950 This is Brin's style. Very, very ambitious. 751 00:42:37,990 --> 00:42:42,350 Got so much to do. What have you got to do?Everything. 752 00:42:42,390 --> 00:42:44,790 You have ten minutes. 753 00:42:44,830 --> 00:42:47,350 Massively important ten minutes. 754 00:42:49,390 --> 00:42:51,670 I think I'm a little crunched for time, so I'm just going to go 755 00:42:51,710 --> 00:42:53,270 as quick as poss. 756 00:42:53,310 --> 00:42:58,710 I've got five plates to get ready, so quite a lot to do. 757 00:43:00,910 --> 00:43:03,470 It's a rush, but I always knew it was going to be. 758 00:43:14,710 --> 00:43:16,150 Please. Please. Please. 759 00:43:17,870 --> 00:43:20,310 It's OK. Come on. 760 00:43:20,350 --> 00:43:22,710 Just five minutes left. 761 00:43:25,430 --> 00:43:26,670 I'm really up against it now. 762 00:43:35,070 --> 00:43:36,110 30 seconds. 763 00:43:39,710 --> 00:43:43,030 That's it. Your time is up. Please stop. 764 00:43:46,070 --> 00:43:49,190 Oh, it was probably the toughest one yet. 765 00:43:51,150 --> 00:43:53,230 I feel like I'm about to have a heart attack, to be honest. 766 00:43:53,270 --> 00:43:54,790 That was stressful at the end. 767 00:43:54,830 --> 00:43:59,230 Chris, we are ready for you, please. 768 00:43:59,270 --> 00:44:01,670 Dedicated to his partner, Kim... 769 00:44:01,710 --> 00:44:04,990 Wow. Absolutely fabulous. Look at that. 770 00:44:05,030 --> 00:44:09,750 ..Chris has served fir-smoked ikayaki grilled squid... 771 00:44:09,790 --> 00:44:13,190 Shall I open the door for you, Mr Wallace? Please. 772 00:44:13,230 --> 00:44:17,830 ..breaded suckling pig pork chops with katsu curry sauce, 773 00:44:17,870 --> 00:44:22,990 pork mince and Wagyu fat takoyaki balls topped with white truffle, 774 00:44:23,030 --> 00:44:27,710 black cod belly and wasabi ceviche with crispy shiso leaves 775 00:44:27,750 --> 00:44:30,350 and a wasabi ice cream 776 00:44:30,390 --> 00:44:33,990 and pickled plums, radishes and apricots. 777 00:44:40,830 --> 00:44:43,110 Your squid is perfectly cooked, 778 00:44:43,150 --> 00:44:47,430 you can clearly taste the bitter smoke that gives way to saltiness, 779 00:44:47,470 --> 00:44:50,750 like soy saltiness, and a little bit of almost honey sweetness. 780 00:44:50,790 --> 00:44:54,150 Your pickled bits of vegetables are very, very sharp indeed. 781 00:44:54,190 --> 00:44:58,030 Really good. The little dumplings giving meatiness - 782 00:44:58,070 --> 00:45:01,870 really lovely morsel after little morsel after little morsel. 783 00:45:03,670 --> 00:45:06,230 I'm slightly emotional about this. It's so clever. 784 00:45:06,270 --> 00:45:08,470 And I think Kim's a lucky, lucky man. 785 00:45:09,950 --> 00:45:15,510 The ceviche, that lovely sharpness from lime juice with that cod belly, 786 00:45:15,550 --> 00:45:19,270 then with the creaminess of the wasabi, and your pork katsu, 787 00:45:19,310 --> 00:45:23,350 crispy as you like, so you get heat and sharpness and cold all together, 788 00:45:23,390 --> 00:45:24,950 which just fills you with joy. 789 00:45:24,990 --> 00:45:27,430 All these different processes coming together 790 00:45:27,470 --> 00:45:29,790 and it's just bang on the money. 791 00:45:33,870 --> 00:45:36,350 Oh, I feel emotional. 792 00:45:36,390 --> 00:45:41,150 I pulled out as much as I could today but, yeah, they loved it. 793 00:45:45,270 --> 00:45:47,950 Dedicated to her husband Ally, 794 00:45:47,990 --> 00:45:52,350 Louise has cooked sous vide hogget neck fillet, 795 00:45:52,390 --> 00:45:55,550 with a seeded celeriac fondant, 796 00:45:55,590 --> 00:46:00,510 hen-of-the-woods mushroom char-grilled and pureed 797 00:46:00,550 --> 00:46:04,310 with a roasted yeast hogget and plum sauce, 798 00:46:04,350 --> 00:46:09,710 and a side of deep-fried hogget nuggets with a spiced plum ketchup. 799 00:46:17,630 --> 00:46:21,310 I love your choice of ingredients. I really like hogget. 800 00:46:21,350 --> 00:46:23,790 I think it's really well cooked here. 801 00:46:23,830 --> 00:46:25,790 Your hen-of-the-woods mushroom as well, 802 00:46:25,830 --> 00:46:28,150 giving real proper earthiness. 803 00:46:28,190 --> 00:46:32,910 Hogget nuggets. Crispy on the outside, soft meat inside. 804 00:46:32,950 --> 00:46:36,350 I love your spiced plum sauce with that. 805 00:46:36,390 --> 00:46:41,910 Grey mushroom never, ever makes a good-looking puree. 806 00:46:41,950 --> 00:46:43,510 Almost looks like cement. Yeah. 807 00:46:43,550 --> 00:46:46,870 But I'm enjoying your flavours and textures. I really, really am. 808 00:46:48,430 --> 00:46:52,030 The celeriac fondant is absolutely fantastic, beautifully cooked, 809 00:46:52,070 --> 00:46:55,230 nutty and rich with the butter going through it. 810 00:46:55,270 --> 00:46:58,670 The yeast sauce as well also has that flavour, 811 00:46:58,710 --> 00:47:02,470 almost of meatiness, but nuttiness that comes from roasting that yeast, 812 00:47:02,510 --> 00:47:07,110 which is great. For me, things on here are made very, very well. 813 00:47:07,150 --> 00:47:08,910 It needs a bit more seasoning 814 00:47:08,950 --> 00:47:11,510 because it could be a little bit more robust, 815 00:47:11,550 --> 00:47:14,190 but with 1 hour and 45 minutes, cooking hogget is really brave. 816 00:47:14,230 --> 00:47:16,110 I'm surprised you got it done in the time 817 00:47:16,150 --> 00:47:18,670 cos it's very, very tender and it's well-flavoured. 818 00:47:22,870 --> 00:47:25,750 It wasn't terrible. It wasn't glowing. 819 00:47:25,790 --> 00:47:27,950 I wish I'd have taken the mushroom puree off 820 00:47:27,990 --> 00:47:30,590 because that's what Ally told me to do. 821 00:47:30,630 --> 00:47:34,070 But I'm really pleased that they enjoyed the hogget because, 822 00:47:34,110 --> 00:47:36,990 you know, it was raised at home. It means a lot. 823 00:47:39,510 --> 00:47:42,110 Dedicated to his fiancee Anna, 824 00:47:42,150 --> 00:47:45,230 Brin's South American-inspired dish 825 00:47:45,270 --> 00:47:49,790 is pan-fried fillet of beef coated in Colombian coffee, 826 00:47:49,830 --> 00:47:51,750 poached langoustine tails, 827 00:47:51,790 --> 00:47:56,230 steamed mussels, seared scallops in butter, 828 00:47:56,270 --> 00:48:00,070 a langoustine and chimichurri ceviche, 829 00:48:00,110 --> 00:48:03,510 cassava chips and tempura samphire 830 00:48:03,550 --> 00:48:05,990 served on mashed potato 831 00:48:06,030 --> 00:48:08,470 with a caipirinha gel, 832 00:48:08,510 --> 00:48:10,830 chorizo crumb 833 00:48:10,870 --> 00:48:15,030 and a langoustine chilli and coconut moqueca sauce. 834 00:48:24,510 --> 00:48:27,470 You, my fine friend, have an incredible talent. 835 00:48:27,510 --> 00:48:29,710 Thank you. 836 00:48:29,750 --> 00:48:34,190 Your fillet steak, perfectly cooked with a bitterness around the edge 837 00:48:34,230 --> 00:48:36,550 that comes from that coffee. 838 00:48:37,870 --> 00:48:41,070 Your scallop has beautiful caramelisation on the outside. 839 00:48:41,110 --> 00:48:43,150 Your langoustine are perfect. 840 00:48:43,190 --> 00:48:48,670 The moqueca sauce is like the finest of French prawn bisques. 841 00:48:48,710 --> 00:48:53,150 There's almost a coconut sweetness there, and it's delicious. 842 00:48:53,190 --> 00:48:57,470 And it is a perfect demonstration of great cookery 843 00:48:57,510 --> 00:48:59,550 from someone with a perfect touch and timing. 844 00:49:01,030 --> 00:49:02,910 Thank you so much. 845 00:49:02,950 --> 00:49:03,990 Boom. 846 00:49:06,670 --> 00:49:10,550 In this plate here, I've sat at a bar and drank huge amounts 847 00:49:10,590 --> 00:49:13,590 of really strong liquor, like tequila cachaca. 848 00:49:13,630 --> 00:49:16,670 I've gone to the seaside and had ceviche rich with lime 849 00:49:16,710 --> 00:49:18,070 and a little bit of chilli. 850 00:49:18,110 --> 00:49:20,230 I bounced around in the finest restaurants, 851 00:49:20,270 --> 00:49:21,710 eating scallops and langoustine, 852 00:49:21,750 --> 00:49:25,270 and then I've gone to an Argentina barbecue and eaten steak 853 00:49:25,310 --> 00:49:27,550 which has been charred across flame. 854 00:49:27,590 --> 00:49:30,910 You captured every single essence of those flavours of South America. 855 00:49:30,950 --> 00:49:33,710 I think it's fantastic. It gives me shivers. 856 00:49:39,470 --> 00:49:41,870 Just blown away by the judges' comments. 857 00:49:41,910 --> 00:49:44,990 Every time you go in there, you have to show them that you've improved, 858 00:49:45,030 --> 00:49:48,670 you've learned and you've grown. And all of that's gone into that today. 859 00:49:48,710 --> 00:49:51,990 I think Anna will be really proud of me and I cannot wait to tell her. 860 00:49:54,430 --> 00:49:59,350 Last up is Abi, who has dedicated her dish to her mum, 861 00:49:59,390 --> 00:50:02,670 and served sous vide salmon in lime oil, 862 00:50:02,710 --> 00:50:05,990 with a red shrimp, cucumber and tomato ceviche 863 00:50:06,030 --> 00:50:08,550 topped with black puffed rice 864 00:50:08,590 --> 00:50:12,150 served with a cucumber, lime and coriander sorbet, 865 00:50:12,190 --> 00:50:17,190 and a mayonnaise, lime and chilli dressing split with a coriander oil. 866 00:50:22,470 --> 00:50:25,550 Your seafood is cured really beautifully. 867 00:50:25,590 --> 00:50:28,630 Slippery but soft, but still melts in your mouth. 868 00:50:28,670 --> 00:50:33,070 I think the flavour of your sorbet with that puffed rice is fantastic. 869 00:50:33,110 --> 00:50:36,870 When you add the sorbet, which is quite rich, onto the actual dish, 870 00:50:36,910 --> 00:50:39,870 the prawn survives, but the salmon doesn't. 871 00:50:39,910 --> 00:50:42,870 The salmon flavour disappears and you just get a texture. 872 00:50:44,150 --> 00:50:47,150 The predominant flavour on here is one of freshness 873 00:50:47,190 --> 00:50:48,990 and citrus zinginess, 874 00:50:49,030 --> 00:50:53,550 and the fish is a lovely cool texture in a creamy sauce 875 00:50:53,590 --> 00:50:57,270 with a really sharp citrus dressing. I think it's great. 876 00:50:57,310 --> 00:51:01,310 In saying that, it's not as ambitious in its processes 877 00:51:01,350 --> 00:51:06,190 as other contestants, and I don't think you have got the presentation 878 00:51:06,230 --> 00:51:08,470 as smart as you normally do. 879 00:51:08,510 --> 00:51:11,030 But I'm very much enjoying eating it. 880 00:51:14,030 --> 00:51:18,110 Oh, annoyed. I just wanted to show a different range of techniques 881 00:51:18,150 --> 00:51:21,430 and different ideas, so maybe it looked a little less ambitious 882 00:51:21,470 --> 00:51:24,550 than normal, but I didn't feel like I was being less ambitious. 883 00:51:24,590 --> 00:51:27,750 You OK?Yeah. Good.Yeah. 884 00:51:31,710 --> 00:51:33,950 What an extraordinary round. 885 00:51:33,990 --> 00:51:39,190 Some food today was just absolutely exceptional, of the highest order. 886 00:51:39,230 --> 00:51:42,310 That was a judging of two halves, I think. Well done, boys. 887 00:51:42,350 --> 00:51:44,750 It's just so tough, though, isn't it? 888 00:51:44,790 --> 00:51:46,310 That pressure of that kitchen. 889 00:51:46,350 --> 00:51:51,150 We now have, I think, the toughest judging of the competition. 890 00:51:51,190 --> 00:51:55,350 For one of these right now, they do not get a shot at the trophy. 891 00:51:55,390 --> 00:51:56,870 I mean, that's heartbreaking. 892 00:51:58,310 --> 00:52:02,910 Brin is cooking like a celebrated fine-dining chef. 893 00:52:02,950 --> 00:52:05,590 I totally agree. It was a fantastic plate of food, 894 00:52:05,630 --> 00:52:08,070 a story of his travels through South America, 895 00:52:08,110 --> 00:52:10,110 full of vibrancy and full of flavour. 896 00:52:10,150 --> 00:52:13,990 Brin has definitely got himself a place in the final. 897 00:52:14,030 --> 00:52:16,270 For me, there's one other, 898 00:52:16,310 --> 00:52:17,990 and that's Chris. 899 00:52:18,030 --> 00:52:19,710 Chris didn't give us one dish. 900 00:52:19,750 --> 00:52:21,670 Chris gave us at least five, 901 00:52:21,710 --> 00:52:24,710 and all of them exceptional. He's a showman. 902 00:52:24,750 --> 00:52:27,470 We expect a show, but the food and the flavours, 903 00:52:27,510 --> 00:52:31,310 the textures and the sensations were fantastic. 904 00:52:31,350 --> 00:52:34,310 He has got to go through to the final cook-off. 905 00:52:34,350 --> 00:52:37,510 That leaves a conversation about Abi and Louise. 906 00:52:37,550 --> 00:52:41,150 Whew! Who stays and who goes? 907 00:52:41,190 --> 00:52:44,670 I liked the flavours of Abi's dish. 908 00:52:44,710 --> 00:52:49,590 Very, very refreshing. Not as ambitious as others in the room. 909 00:52:49,630 --> 00:52:52,230 I think Abi's food was addictive. There's no two ways about it. 910 00:52:52,270 --> 00:52:54,630 The sorbet with the lime and the cucumber, the coriander 911 00:52:54,670 --> 00:52:57,110 working really nice with the prawns. For me, 912 00:52:57,150 --> 00:53:01,310 the salmon got lost amongst that great combination of flavours. 913 00:53:01,350 --> 00:53:05,750 Louise showed a great deal of ambition AND use of ingredients 914 00:53:05,790 --> 00:53:10,230 you don't often see. Hen-of-the-wood mushroom and, of course, the hogget. 915 00:53:10,270 --> 00:53:12,950 The flavours on the plate were woody and nutty 916 00:53:12,990 --> 00:53:15,150 with a little bit of sharp sour plum. 917 00:53:15,190 --> 00:53:19,270 It was a really nice addition, but it needed some more seasoning. 918 00:53:19,310 --> 00:53:21,870 It just needed a bit more oomph. 919 00:53:21,910 --> 00:53:26,070 Abi or Louise - who goes through to our final? 920 00:53:28,070 --> 00:53:30,750 It would mean the world to get into the final three. It's obvious, like, 921 00:53:30,790 --> 00:53:33,230 when you go into this competition, you want to get to the end. 922 00:53:33,270 --> 00:53:35,470 So, a little nervous for the results. 923 00:53:35,510 --> 00:53:38,390 I'm not sure what they're going to do. 924 00:53:38,430 --> 00:53:42,870 If I leave today, I've had an absolute blast. 925 00:53:42,910 --> 00:53:47,190 It's been an incredible journey. I've changed as a cook and a person. 926 00:53:47,230 --> 00:53:50,310 It would be a shame if I didn't go through. 927 00:53:59,830 --> 00:54:03,870 What wonderful talent we have in this kitchen right now. 928 00:54:03,910 --> 00:54:06,550 All four of you are exceptional. 929 00:54:06,590 --> 00:54:09,390 I hope you are very, very proud of your achievements 930 00:54:09,430 --> 00:54:12,710 cos we are incredibly proud of you. Well done. 931 00:54:14,190 --> 00:54:17,630 But, as you know, we've only got three places in the final. 932 00:54:20,230 --> 00:54:22,550 Two of you today 933 00:54:22,590 --> 00:54:25,750 have been absolutely exceptional. 934 00:54:28,470 --> 00:54:30,710 Chris. 935 00:54:30,750 --> 00:54:32,550 Brin. 936 00:54:32,590 --> 00:54:34,110 Congratulations. 937 00:54:34,150 --> 00:54:36,910 You're through to the final. Thank you. 938 00:54:41,390 --> 00:54:44,230 Abi and Louise. 939 00:54:44,270 --> 00:54:48,510 One of you is going through to the final. One of you is leaving us. 940 00:54:51,430 --> 00:54:53,830 The contestant leaving us... 941 00:54:58,510 --> 00:54:59,990 ..is Abi. 942 00:55:01,270 --> 00:55:06,030 Abi, thank you. It's been an incredible journey for you. 943 00:55:10,390 --> 00:55:13,270 I would really like to see what happens to you next, 944 00:55:13,310 --> 00:55:16,390 cos you are an amazing talent for somebody so young. Well done. 945 00:55:16,430 --> 00:55:17,870 Thank you. 946 00:55:22,510 --> 00:55:25,390 Obviously a little bit gutting to be going home at this stage, so close, 947 00:55:25,430 --> 00:55:27,950 but the whole competition has been a challenge 948 00:55:27,990 --> 00:55:29,750 from start to finish. 949 00:55:29,790 --> 00:55:33,070 I'm definitely really proud of what I've achieved. 950 00:55:33,110 --> 00:55:37,150 One of the best experiences of my life. Just really grateful. 951 00:55:40,470 --> 00:55:45,430 You're in the final three. Boys... Well done, 952 00:55:45,470 --> 00:55:49,390 all three of you. Please keep pushing. 953 00:55:49,430 --> 00:55:53,270 Keep reaching for the skies. One of you is going to lift that trophy. 954 00:55:55,390 --> 00:55:57,590 Final three is just unbelievable. 955 00:55:57,630 --> 00:56:00,590 Just got to do that one more time. If I'm not trying to win it, 956 00:56:00,630 --> 00:56:03,190 then there's no point in me being here. 957 00:56:03,230 --> 00:56:05,310 It means the world. 958 00:56:05,350 --> 00:56:08,470 Oh, dear. I'm not going to cry today. Um... 959 00:56:10,550 --> 00:56:12,790 It means an awful, awful lot. Um... 960 00:56:12,830 --> 00:56:15,670 I feel like I'm regaining myself. 961 00:56:15,710 --> 00:56:18,910 I'm, you know, I'm coming back. It's great. 962 00:56:20,110 --> 00:56:22,630 I cannot believe it. 963 00:56:22,670 --> 00:56:25,790 I'm going to have, uh, Kim on the phone screaming, 964 00:56:25,830 --> 00:56:29,470 and the rest of my family. And I can't wait to go and tell them. 965 00:56:29,510 --> 00:56:31,830 It'll be unbelievable and out of this world 966 00:56:31,870 --> 00:56:33,750 if I get to hold that trophy. 967 00:56:37,790 --> 00:56:39,630 Next time... 968 00:56:39,670 --> 00:56:41,230 Come on, come on, come on, come on. 969 00:56:41,270 --> 00:56:43,790 ..it's the MasterChef final. 970 00:56:45,590 --> 00:56:47,990 Whoa! Oh, no! 971 00:56:48,030 --> 00:56:50,470 The show must go on. Wow! 972 00:56:52,790 --> 00:56:55,910 Yay! Now, that's fun. 973 00:56:55,950 --> 00:56:57,910 I think it's magical. 974 00:56:59,190 --> 00:57:02,510 I think this is just brilliantly clever. 975 00:57:02,550 --> 00:57:07,150 Our MasterChef Champion 2024 is...