1 00:00:02,000 --> 00:00:03,800 Take three restaurants... 2 00:00:03,840 --> 00:00:04,960 ALL: Cheers. 3 00:00:05,000 --> 00:00:07,000 ..cooking up their finest fare... 4 00:00:07,040 --> 00:00:08,520 Et voila. 5 00:00:08,560 --> 00:00:10,880 ..ask each to host a three-course meal... 6 00:00:10,920 --> 00:00:13,560 Let the battle of the scallops begin. 7 00:00:13,600 --> 00:00:15,720 ..which will be scored in secret. 8 00:00:15,760 --> 00:00:18,880 On today's show, feline fascination. 9 00:00:18,920 --> 00:00:21,080 Are you romantic with your cats? 10 00:00:21,120 --> 00:00:23,480 Now, that just sounds so wrong! 11 00:00:23,520 --> 00:00:27,320 The curiosity killed the cats. Remember this, it's true. 12 00:00:27,360 --> 00:00:30,080 And a seafood skirmish... 13 00:00:30,120 --> 00:00:32,160 Lobster again, yay. 14 00:00:32,200 --> 00:00:34,600 Good combination of flavours, it's lovely. 15 00:00:34,640 --> 00:00:36,400 I think we've won the lobster-off. 16 00:00:36,440 --> 00:00:40,000 ..as they compete for a cloche full of cash. 17 00:00:40,040 --> 00:00:42,280 Should have bingo-ed the crab. 18 00:00:47,240 --> 00:00:50,840 Today's professional competition is from in and around Liverpool, 19 00:00:50,880 --> 00:00:53,400 where the word "scouse" came from "lobscouse", 20 00:00:53,440 --> 00:00:56,240 a meat and potato stew once eaten by sailors. 21 00:00:56,280 --> 00:00:57,640 Hmm, hearty. 22 00:00:57,680 --> 00:01:01,240 And hoping to sail away with the prize money tonight 23 00:01:01,280 --> 00:01:05,000 are our first hosts, married couple Rosaria and Maurizio, 24 00:01:05,040 --> 00:01:06,440 owners of the Italian Club Fish. 25 00:01:06,480 --> 00:01:08,160 The Italian Club Fish is 26 00:01:08,200 --> 00:01:12,560 a specialist Mediterranean Italian fish restaurant. 27 00:01:12,600 --> 00:01:15,840 Pasta dishes is the one that we sell. 28 00:01:15,880 --> 00:01:18,280 We specialise in pasta. 29 00:01:19,560 --> 00:01:21,920 I'm super respectful of the kitchen. 30 00:01:21,960 --> 00:01:23,840 It's the only time that I do as I'm told, 31 00:01:23,880 --> 00:01:25,600 when I go into the kitchen. 32 00:01:25,640 --> 00:01:28,360 I do not say a word to Maurizio in the kitchen. 33 00:01:28,400 --> 00:01:31,200 Well, sometimes yes, sometimes not, but... 34 00:01:31,240 --> 00:01:33,240 And when you're out of the kitchen? 35 00:01:33,280 --> 00:01:34,960 Maurizio, how long for table 11? 36 00:01:35,000 --> 00:01:37,240 You make me angry now, it's coming now, OK? 37 00:01:37,280 --> 00:01:38,320 Ah! 38 00:01:38,360 --> 00:01:39,760 Table 11, I say five minutes. 39 00:01:39,800 --> 00:01:42,760 Five minutes have passed. Please just send me the table. 40 00:01:42,800 --> 00:01:45,440 We talk over each other all the time. Yeah. But to be fair to Mauri, 41 00:01:45,480 --> 00:01:47,680 he doesn't really get a lot of time to speak so... 42 00:01:47,720 --> 00:01:48,880 Because she speaks a lot. 43 00:01:48,920 --> 00:01:50,200 Careful, Maurizio. 44 00:01:50,240 --> 00:01:52,600 Probably best if Rosaria tells us about tonight. 45 00:01:52,640 --> 00:01:56,600 We have a tried-and-tested menu that we know is very popular 46 00:01:56,640 --> 00:01:59,760 with our customers but, naturally, if you don't like lobster 47 00:01:59,800 --> 00:02:02,680 and you don't like scallops, we're in trouble. 48 00:02:02,720 --> 00:02:05,320 We are a seafood restaurant, that's what we do. I know. 49 00:02:05,360 --> 00:02:07,680 And they're kicking off with their starter... 50 00:02:13,760 --> 00:02:15,240 They'd better be caramelised 51 00:02:15,280 --> 00:02:18,720 and perfectly... Nice and bouncy. ..bouncy. 52 00:02:18,760 --> 00:02:20,720 Say hello to manager Vicky 53 00:02:20,760 --> 00:02:23,440 and chef Ashleigh from our second fish restaurant 54 00:02:23,480 --> 00:02:26,400 in the competition, the Seafood Kitchen. 55 00:02:26,440 --> 00:02:29,440 The Seafood Kitchen is a small business and we're trying 56 00:02:29,480 --> 00:02:31,920 to get more people interested in seafood. 57 00:02:31,960 --> 00:02:33,720 Yeah, we like to give people... 58 00:02:33,760 --> 00:02:36,840 You know, we might slide them the odd oyster, "Try that." Yeah. 59 00:02:36,880 --> 00:02:38,280 Check on. What have you got? 60 00:02:38,320 --> 00:02:40,960 Small mussels mariniere with chips and breads. Just one? 61 00:02:41,000 --> 00:02:43,720 Yeah. They're sharing because your portions are too big. 62 00:02:43,760 --> 00:02:45,320 Sharing a small? Blimey. 63 00:02:45,360 --> 00:02:47,200 We do like large portions here. 64 00:02:47,240 --> 00:02:50,000 We want people to feel like they're getting good value for money. 65 00:02:50,040 --> 00:02:52,160 Mussels are like a bottomless pit. 66 00:02:52,200 --> 00:02:55,720 They just keep coming, like Mary Poppins' handbag. 67 00:02:55,760 --> 00:02:57,760 And Maurizio's feeling 68 00:02:57,800 --> 00:03:00,480 supercalifragilistic about his tomatoes. 69 00:03:00,520 --> 00:03:03,160 These are a nice summer salad tomato. 70 00:03:03,200 --> 00:03:07,480 Some nice Italian mixed heritage tomato. 71 00:03:07,520 --> 00:03:11,240 Front of house Rosaria is lending a helping hand for today. 72 00:03:11,280 --> 00:03:12,480 First job, chopping. 73 00:03:12,520 --> 00:03:14,680 So we cut this like that, 74 00:03:14,720 --> 00:03:18,080 nice and square piece, yeah, OK? 75 00:03:18,120 --> 00:03:21,880 Am I chopping acceptably for you? Acceptable. 76 00:03:21,920 --> 00:03:24,920 Doesn't need to be precise precise, but you know a nice square? 77 00:03:24,960 --> 00:03:28,440 Tomatoes sort of squared, it's onto the burrata. 78 00:03:28,480 --> 00:03:30,680 Interesting - scallop and cheese together. 79 00:03:30,720 --> 00:03:34,000 Completing the line-up of professional duos 80 00:03:34,040 --> 00:03:36,040 are general manager Dimitri and head chef Dave 81 00:03:36,080 --> 00:03:37,920 of Chinese restaurant Lu Ban. 82 00:03:37,960 --> 00:03:40,480 It's Chinese food but it's modern Chinese food. 83 00:03:40,520 --> 00:03:44,080 I'm still in training now with one of China's top, top chefs 84 00:03:44,120 --> 00:03:46,720 and we're trying to showcase the real flavours 85 00:03:46,760 --> 00:03:49,080 that I saw out in Tianjin in China. 86 00:03:49,120 --> 00:03:50,600 Oh, Jesus. 87 00:03:50,640 --> 00:03:55,280 I think Dimitri's got a very similar personality to me. 88 00:03:55,320 --> 00:03:58,040 Work really hard but also, let's have a bit of banter as well. 89 00:03:58,080 --> 00:04:01,000 Yeah, a bit of fun. You've got to enjoy it. Yeah, definitely have. 90 00:04:01,040 --> 00:04:04,880 I like a bit of theatre, and that's where Dimitri comes in. 91 00:04:04,920 --> 00:04:08,040 It's about me bringing that aspect of fun, excitement. 92 00:04:08,080 --> 00:04:10,400 It's quite important that we work together on that. 93 00:04:10,440 --> 00:04:14,480 In the kitchen, Maurizio's cheesy balls are in hand. 94 00:04:14,520 --> 00:04:16,720 Burrata is a creamy mozzarella with a centre, 95 00:04:16,760 --> 00:04:19,200 with a cream centre inside, 96 00:04:19,240 --> 00:04:22,480 and it's typical for our region, Puglia. 97 00:04:22,520 --> 00:04:24,720 PUG-liese - that sounds like a breed of dog 98 00:04:24,760 --> 00:04:26,800 so I haven't got a clue about that one. 99 00:04:26,840 --> 00:04:28,440 You're barking. Sorry. 100 00:04:28,480 --> 00:04:30,640 For the basil crust, he blitzes his ingredients 101 00:04:30,680 --> 00:04:33,200 and wraps them up like a Christmas cracker. 102 00:04:33,240 --> 00:04:36,360 Ecco fatto. Nel frigo, please. OK. Thank you. 103 00:04:36,400 --> 00:04:39,680 Pop that in the fridge? It's got to be. 104 00:04:39,720 --> 00:04:40,920 Next, dessert... 105 00:04:45,480 --> 00:04:48,440 I like a bit of chocolate, bit of hazelnut cake as well 106 00:04:48,480 --> 00:04:52,080 so creme Anglaise, sounds very, you know, classic. 107 00:04:52,120 --> 00:04:54,600 Maurizio kicks off by separating egg yolks. 108 00:04:54,640 --> 00:04:57,960 I can't say all the things because it's a secret recipe so... 109 00:04:58,000 --> 00:05:00,640 You need to leave that one ingredient out, 110 00:05:00,680 --> 00:05:03,360 Mauri, so that nobody can replicate it. 111 00:05:03,400 --> 00:05:05,880 Oh, what a tangled web you weave! 112 00:05:05,920 --> 00:05:09,320 So you can put the icing sugar if you want. OK. 113 00:05:09,360 --> 00:05:13,720 Icing sugar mostly in the bowl, Maurizio adds the butter and mixes. 114 00:05:13,760 --> 00:05:16,840 In our personal life, he's very laid back and very chilled out, 115 00:05:16,880 --> 00:05:18,760 but when he gets into the kitchen, 116 00:05:18,800 --> 00:05:22,560 that reverses, so he's very dominant in the kitchen. 117 00:05:22,600 --> 00:05:25,240 He then masterfully slops in egg yolks, 118 00:05:25,280 --> 00:05:27,040 spoons in his dry ingredients, 119 00:05:27,080 --> 00:05:30,240 tickles in vanilla paste and folds in stiff egg whites. 120 00:05:30,280 --> 00:05:32,680 Bit of this and a bit of this. 121 00:05:32,720 --> 00:05:34,760 Anyone recognise this tune? 122 00:05:34,800 --> 00:05:38,480 TAPS TO: In The Hall Of The Mountain King by Edvard Grieg 123 00:05:38,520 --> 00:05:40,720 Yeah, you've all got it. 124 00:05:42,280 --> 00:05:45,120 It says it's served warm so it's going to... 125 00:05:45,160 --> 00:05:47,880 I should imagine it's going to be gooey. 126 00:05:47,920 --> 00:05:49,320 Nice? 127 00:05:49,360 --> 00:05:54,120 It's nice. Yeah, perfect. Perfect? Yeah. Okey-dokey. 128 00:05:54,160 --> 00:05:56,960 They'll serve with an amaretto creme Anglaise tonight. 129 00:05:57,000 --> 00:05:58,600 Last to prep, the main... 130 00:06:04,200 --> 00:06:06,600 I feel like this is going to be a battle of the lobster dishes. 131 00:06:06,640 --> 00:06:09,560 Definitely. We've got an epic Chinese lobster dish coming, so, 132 00:06:09,600 --> 00:06:11,720 yeah, this is going to be quite interesting. 133 00:06:11,760 --> 00:06:13,440 Oh-oh, two nights of lobster. 134 00:06:13,480 --> 00:06:16,080 So on our main course, it's not just half a lobster. 135 00:06:16,120 --> 00:06:18,400 Ours is half a lobster and then some. 136 00:06:18,440 --> 00:06:20,080 No, wait, three! 137 00:06:20,120 --> 00:06:22,240 But tonight's lobster will be cooked in a sauce. 138 00:06:22,280 --> 00:06:25,720 OK, let's crack on. Open some tomato. OK, no problem. 139 00:06:25,760 --> 00:06:29,080 First, the duo chop onions and basil and pop them in to cook. 140 00:06:29,120 --> 00:06:33,840 Hmm, yeah, that's it, that's the smell of Italy. 141 00:06:35,120 --> 00:06:39,040 The smell of every Italian child that grew up in Britain. 142 00:06:39,080 --> 00:06:41,640 Are you sure that's what it's meant to smell like? 143 00:06:41,680 --> 00:06:44,280 Then Maurizio adds a whopping great tin of tomatoes, 144 00:06:44,320 --> 00:06:46,960 followed by another whopping great tin. 145 00:06:47,000 --> 00:06:49,640 Shove me out the way, why don't you! 146 00:06:49,680 --> 00:06:51,360 That should do the job. 147 00:06:51,400 --> 00:06:54,760 And this is the sauce for the base of a lot of our dishes. 148 00:06:54,800 --> 00:06:56,960 Oh, he's gone for a third, crikey! 149 00:06:57,000 --> 00:06:58,640 On to the homemade pasta. 150 00:06:58,680 --> 00:07:01,000 Homemade spaghetti will be delicious, hopefully. 151 00:07:01,040 --> 00:07:05,880 Maurizio claws his flour, semolina and eggs, then kneads. 152 00:07:05,920 --> 00:07:09,280 I'm a nightmare at eating spaghetti. 153 00:07:09,320 --> 00:07:11,040 Talking of nightmares... 154 00:07:11,080 --> 00:07:12,880 Playing my guitar... 155 00:07:12,920 --> 00:07:16,640 It's more like a banjo than a guitar, I think. 156 00:07:16,680 --> 00:07:18,480 Don't call us. 157 00:07:18,520 --> 00:07:20,960 He uses the chitarra to shape the pasta 158 00:07:21,000 --> 00:07:24,640 and the prep's done. What are the thoughts on tonight? 159 00:07:24,680 --> 00:07:28,200 I think if we're on our best day, we'll be hard to beat. 160 00:07:28,240 --> 00:07:31,360 Let's hope so, let's hope so. Let's hope so. OK? 161 00:07:33,640 --> 00:07:37,080 Italian food, it speaks for itself, but there's nowhere to hide, 162 00:07:37,120 --> 00:07:38,160 nowhere to hide at all. 163 00:07:38,200 --> 00:07:40,360 It's basic ingredients done really well. Yeah. 164 00:07:40,400 --> 00:07:43,520 I am just worried about eating the spaghetti. 165 00:07:43,560 --> 00:07:45,400 Could be a bit of a mess, 166 00:07:45,440 --> 00:07:47,200 and I'm definitely not wearing white! 167 00:07:47,240 --> 00:07:51,360 Well, Dave and Dimitri are. Brave! And they're first to arrive. 168 00:07:51,400 --> 00:07:55,360 Ciao. Welcome to the Italian Club Fish, nice to meet you. 169 00:07:55,400 --> 00:07:58,560 I'm just looking at you thinking you look like Maurizio with hair. 170 00:07:59,920 --> 00:08:02,240 There's no chance he looks like me. 171 00:08:02,280 --> 00:08:04,800 Sorry, but there's no way he looks like me. 172 00:08:04,840 --> 00:08:07,680 Next in, Vicky and Ashleigh. 173 00:08:07,720 --> 00:08:10,880 How are we? Hi, guys. Pleased to meet you. I'm Rosaria. 174 00:08:10,920 --> 00:08:13,600 I'm Vicky. Vicky. Hi, I'm Maurizio. Hi, I'm Vicky. 175 00:08:13,640 --> 00:08:16,040 And I'm Rosaria. It's very pretty, isn't it? 176 00:08:16,080 --> 00:08:17,760 Yeah, it's warm and welcoming. 177 00:08:17,800 --> 00:08:20,080 Nice decor, lots of natural light, you know. 178 00:08:20,120 --> 00:08:22,160 If it gets out of hand, we've got... 179 00:08:22,200 --> 00:08:23,680 BELL RINGS ..the crab. 180 00:08:23,720 --> 00:08:25,840 Let's hope no one gets crabby. 181 00:08:25,880 --> 00:08:28,720 We definitely don't want to get crabby, Mauri. 182 00:08:28,760 --> 00:08:30,440 Should have bingo'ed the crab. 183 00:08:30,480 --> 00:08:33,640 You what? "Bingo'ed" in Scouse means "hit the crab". 184 00:08:33,680 --> 00:08:36,200 If I had a penny for every time I've said that. 185 00:08:36,240 --> 00:08:37,760 There you go, you'd be a rich man. 186 00:08:37,800 --> 00:08:39,200 I'd have nothing. 187 00:08:39,240 --> 00:08:42,080 ALL: Salute! 188 00:08:42,120 --> 00:08:44,080 Coming up - gawking guests... 189 00:08:44,120 --> 00:08:46,400 We have a look. We just kind of stare at each other. 190 00:08:46,440 --> 00:08:48,640 I lift the checks up and we just... 191 00:08:48,680 --> 00:08:49,880 LAUGHTER 192 00:08:49,920 --> 00:08:51,840 ..and a miffed musician. 193 00:08:51,880 --> 00:08:54,640 She's a singer anyway, she's a proper singer. 194 00:08:54,680 --> 00:08:59,880 I feel like that was you getting me back for 17 years of something. 195 00:09:05,840 --> 00:09:09,560 It's night one of the professional competition from Liverpool, 196 00:09:09,600 --> 00:09:13,000 where Rosaria and Maurizio at the Italian Club Fish 197 00:09:13,040 --> 00:09:15,360 are hoping to hook the £1,000 prize. 198 00:09:15,400 --> 00:09:18,000 We are feeling great, yeah. Great, yeah. 199 00:09:18,040 --> 00:09:19,840 Let's hope you know they enjoy the food. 200 00:09:19,880 --> 00:09:21,680 We can only do our best. Exactly. 201 00:09:21,720 --> 00:09:23,400 And Maurizio does his best 202 00:09:23,440 --> 00:09:26,320 to appease Rosaria by carefully de-shelling the scallops. 203 00:09:26,360 --> 00:09:28,080 It's a bit of a long process 204 00:09:28,120 --> 00:09:29,840 but it's the things that you need to do. 205 00:09:29,880 --> 00:09:31,720 Yes, it's interesting but we also, remember, 206 00:09:31,760 --> 00:09:33,960 we need to respect timings. Timing is ready. 207 00:09:34,000 --> 00:09:36,640 Five minutes, all this we are going to be ready. OK, five minutes. 208 00:09:36,680 --> 00:09:37,920 Well, five, six minutes. 209 00:09:37,960 --> 00:09:40,400 We know your five minutes and six minutes 210 00:09:40,440 --> 00:09:42,240 are Italian five, six minutes. 211 00:09:42,280 --> 00:09:43,840 They're very, very sort of flexible. 212 00:09:43,880 --> 00:09:45,200 Blimey. 213 00:09:45,240 --> 00:09:47,000 Six minutes? Yeah. OK. 214 00:09:47,040 --> 00:09:49,440 While the scallops sizzle, 215 00:09:49,480 --> 00:09:52,640 Rosaria plates up the tomato concasse, 216 00:09:52,680 --> 00:09:55,000 then Maurizio tops it off with the cheese and shellfish. 217 00:09:55,040 --> 00:09:56,520 Et voila. 218 00:09:56,560 --> 00:09:57,920 It's good to go, 219 00:09:57,960 --> 00:10:00,520 a scallop with burrata and a basil crust. 220 00:10:00,560 --> 00:10:02,280 Ladies first. 221 00:10:02,320 --> 00:10:03,640 Thank you very much. 222 00:10:03,680 --> 00:10:05,400 Thank you. 223 00:10:07,080 --> 00:10:09,960 So it's nice to enjoy with the food a nice piece of focaccia 224 00:10:10,000 --> 00:10:11,880 because, you know, it's traditional. 225 00:10:11,920 --> 00:10:15,520 The scallop's really well cooked, it's got a good bounce. 226 00:10:15,560 --> 00:10:16,920 I like the bounce. 227 00:10:16,960 --> 00:10:18,440 Flavour-wise, it was delicious. 228 00:10:18,480 --> 00:10:21,600 The scallop was cooked well. The balance of flavours was good, 229 00:10:21,640 --> 00:10:23,640 the cheese worked really well with it. 230 00:10:23,680 --> 00:10:26,000 I think it's very different to what I've had before. 231 00:10:26,040 --> 00:10:27,440 I don't know whether 232 00:10:27,480 --> 00:10:29,600 the scallop would match up really well with the burrata 233 00:10:29,640 --> 00:10:31,200 and the tomatoes. 234 00:10:31,240 --> 00:10:34,600 It kind of worked for me. I enjoyed the flavours. 235 00:10:34,640 --> 00:10:37,480 I think we were really happy with the combination of the burrata 236 00:10:37,520 --> 00:10:40,040 and the scallop. The burrata, yeah. It's a modern thing. 237 00:10:40,080 --> 00:10:43,200 Yeah, I think burrata now is in... How you say, everybody's...? 238 00:10:43,240 --> 00:10:46,000 It's not a super-strong cheese. It's not super strong. 239 00:10:46,040 --> 00:10:48,200 It's very subtle. It's not overpowering. 240 00:10:48,240 --> 00:10:50,120 Starters mostly a success, 241 00:10:50,160 --> 00:10:52,760 Dave wants to know more about his hosts. 242 00:10:52,800 --> 00:10:55,840 So you two are married, then? Yes, we are very married. 243 00:10:55,880 --> 00:10:58,040 Very married. Work together. How does that work? 244 00:10:58,080 --> 00:11:00,440 Don't get me wrong, we are Italian, and I'm Scottish, 245 00:11:00,480 --> 00:11:03,000 we fight all the time, 50,000 times a day. 246 00:11:03,040 --> 00:11:05,680 You know, it's very intense, our relationship, 247 00:11:05,720 --> 00:11:07,560 but I wouldn't want it any other way. 248 00:11:07,600 --> 00:11:09,280 How long have you been married for? 249 00:11:09,320 --> 00:11:12,440 Well, we... We've been together for a long time. 250 00:11:12,480 --> 00:11:16,440 We've only been married for three years. We've been together for 17. 251 00:11:16,480 --> 00:11:18,520 Did he have hair then, or was he still bald? 252 00:11:18,560 --> 00:11:22,640 Are you trying to insinuate that he lost his hair when he met me? 253 00:11:22,680 --> 00:11:25,840 He was just as bald when I met him. So... 254 00:11:25,880 --> 00:11:28,520 I changed my colour! 255 00:11:28,560 --> 00:11:32,680 Thank God he's not sensitive about it. Exactly. He doesn't care. 256 00:11:32,720 --> 00:11:35,160 You mean he doesn't HAIR. 257 00:11:35,200 --> 00:11:36,480 I'm so sorry. 258 00:11:36,520 --> 00:11:39,520 The way our dynamic works is that everything is dead calm, 259 00:11:39,560 --> 00:11:41,960 really chilled out. No shouting, no swearing. 260 00:11:42,000 --> 00:11:44,760 How long have you been together? Only a few months. 261 00:11:44,800 --> 00:11:47,720 Aw, wait a minute, give it time. Give it time! 262 00:11:47,760 --> 00:11:51,200 You're looking at Vicky and Ashleigh and maybe thinking to yourself 263 00:11:51,240 --> 00:11:53,760 that they're sort of quite quiet and unassuming, 264 00:11:53,800 --> 00:11:55,720 but they could be silent assassins. 265 00:11:55,760 --> 00:11:57,480 We're not a couple. 266 00:11:57,520 --> 00:11:59,040 Definitely not that. 267 00:11:59,080 --> 00:12:00,720 Not with that hair. 268 00:12:00,760 --> 00:12:03,240 Leave Slim Shady alone, you. 269 00:12:04,400 --> 00:12:06,720 Slim Davey, I'll have you know. Slim Davey. 270 00:12:06,760 --> 00:12:09,120 I was doing this before Eminem was about. 271 00:12:09,160 --> 00:12:10,760 You trendsetter. 272 00:12:10,800 --> 00:12:13,000 I thought afterwards it's a good job he's a good sport 273 00:12:13,040 --> 00:12:15,360 because I should have thought about that. Probably. 274 00:12:15,400 --> 00:12:17,560 We kind of work around finding a solution 275 00:12:17,600 --> 00:12:19,840 rather than going back and forward with the situation. 276 00:12:19,880 --> 00:12:22,280 I don't believe that, I believe you two swear at each other. 277 00:12:22,320 --> 00:12:24,920 No, we've got the look, haven't we? We have a look. 278 00:12:24,960 --> 00:12:26,560 We just kind of stare at each other. 279 00:12:26,600 --> 00:12:29,280 I might lift the checks up and we just... 280 00:12:29,320 --> 00:12:30,880 And then it's forgotten about. 281 00:12:30,920 --> 00:12:33,600 Yeah, push the tickets... Move the tickets and it's like... 282 00:12:33,640 --> 00:12:35,440 Anyone else got a look? 283 00:12:35,480 --> 00:12:37,320 That's the look. 284 00:12:37,360 --> 00:12:39,120 It's a bit strange. 285 00:12:40,200 --> 00:12:41,720 Vicky? Ashleigh? 286 00:12:41,760 --> 00:12:43,920 Ooh, that's terrifying. 287 00:12:43,960 --> 00:12:45,800 Back in the kitchen, 288 00:12:45,840 --> 00:12:49,160 Maurizio fries his lobster under Rosaria's watchful eye. 289 00:12:49,200 --> 00:12:52,120 I do love watching Mauri in the kitchen, yeah. 290 00:12:52,160 --> 00:12:54,080 It's a thing of beauty. 291 00:12:54,120 --> 00:12:56,280 And it means you don't have to help. 292 00:12:56,320 --> 00:12:59,800 The important things about lobster is to cook 293 00:12:59,840 --> 00:13:02,560 from the side of the shell, not from the side of the meat. 294 00:13:02,600 --> 00:13:04,400 The fresh pasta is cooked, 295 00:13:04,440 --> 00:13:07,360 and the chilli and white wine sauce is ready to test. 296 00:13:07,400 --> 00:13:08,720 Gorgeous. 297 00:13:08,760 --> 00:13:12,640 Perfecto. The main is ready - homemade spaghetti with lobster. 298 00:13:12,680 --> 00:13:14,880 Thank you. 299 00:13:16,560 --> 00:13:19,200 The fresh pasta, you can tell the difference, 300 00:13:19,240 --> 00:13:21,280 can't you? 100% every time. 301 00:13:21,320 --> 00:13:24,160 I'm enjoying it with the lobster as well. 302 00:13:24,200 --> 00:13:25,760 The sauce goes with it really well, 303 00:13:25,800 --> 00:13:27,800 good combination of flavours. It's lovely. 304 00:13:27,840 --> 00:13:30,040 You had that hint of chilli but I think it was a little... 305 00:13:30,080 --> 00:13:32,000 A bit more of that chilli would have been nice. 306 00:13:32,040 --> 00:13:33,840 A bit more of that heat could have been better. 307 00:13:33,880 --> 00:13:37,360 The chilli for me was very much the right amount of chilli. 308 00:13:37,400 --> 00:13:39,840 I think we couldn't have gone further than that 309 00:13:39,880 --> 00:13:41,880 because if we'd gone further than that, 310 00:13:41,920 --> 00:13:43,360 some people might not have liked it. 311 00:13:43,400 --> 00:13:46,360 If you weren't restaurateurs, what would you be doing? 312 00:13:46,400 --> 00:13:48,200 What would be your ideal job? 313 00:13:48,240 --> 00:13:52,240 As well as being a restauranteur at the moment, 314 00:13:52,280 --> 00:13:54,720 I do work in a school as well. 315 00:13:54,760 --> 00:13:56,080 When do you ever sleep? 316 00:13:56,120 --> 00:13:58,120 She doesn't. She's like superwoman, honestly. 317 00:13:58,160 --> 00:13:59,800 She's a glutton for punishment. She is. 318 00:13:59,840 --> 00:14:01,200 Sleep is for the weak. 319 00:14:03,000 --> 00:14:06,200 Rosaria is easy because she's a singer anyway, 320 00:14:06,240 --> 00:14:07,960 she's a proper singer. 321 00:14:08,000 --> 00:14:11,000 Nobody knows but she's a singer. Are you going to sing for us later? 322 00:14:11,040 --> 00:14:13,880 Yeah, she's a star. You have to give us a song. 323 00:14:13,920 --> 00:14:16,640 Let's get her some wine now. Give her a drink, go on. 324 00:14:16,680 --> 00:14:18,840 Why would you bring that up? 325 00:14:18,880 --> 00:14:20,640 Because you really are a singer. 326 00:14:20,680 --> 00:14:22,120 Yeah, I understand, right, 327 00:14:22,160 --> 00:14:27,200 but I feel like that was you getting me back for 17 years of something. 328 00:14:27,240 --> 00:14:29,480 So tonight, do we get a rendition tonight? 329 00:14:29,520 --> 00:14:32,240 If you get anything, it would be Abba, nothing else. 330 00:14:32,280 --> 00:14:34,520 I like a bit of Abba. Are you joining in, though? 331 00:14:34,560 --> 00:14:36,560 Yeah, we'll join in, we'll join in. 332 00:14:36,600 --> 00:14:40,280 # Everyone listens when I start to sing 333 00:14:40,320 --> 00:14:43,280 # I'm so grateful and proud 334 00:14:43,320 --> 00:14:48,360 # All I want is to sing it out loud 335 00:14:48,400 --> 00:14:52,200 ALL: # So I say thank you for the music... # 336 00:14:52,240 --> 00:14:54,760 She was great. I think we need to book Rosaria 337 00:14:54,800 --> 00:14:56,160 next time we do a wedding. 338 00:14:56,200 --> 00:14:58,360 We should get her into our restaurant. Yeah. 339 00:14:58,400 --> 00:15:00,480 # ..Who can live without it? # 340 00:15:00,520 --> 00:15:02,440 She's got a gorgeous voice. 341 00:15:02,480 --> 00:15:04,800 How she's never sang in the restaurant, I don't know. 342 00:15:04,840 --> 00:15:08,040 # ..So I say thank you for the music 343 00:15:08,080 --> 00:15:12,760 # For giving it to me... # 344 00:15:12,800 --> 00:15:14,520 Oh, bravo. 345 00:15:14,560 --> 00:15:17,440 There's no redeeming coming back from that. 346 00:15:17,480 --> 00:15:19,800 Still thinking about it? Yes. 347 00:15:19,840 --> 00:15:23,040 Yes, I am still thinking about it. You know that... Yeah. 348 00:15:23,080 --> 00:15:25,520 See if you can redeem yourself with dessert. 349 00:15:25,560 --> 00:15:29,200 Mauri, you've done so well tonight. Been amazing. Kiss. 350 00:15:29,240 --> 00:15:30,920 Well, that was easy. 351 00:15:30,960 --> 00:15:32,880 Buonissimo. 352 00:15:32,920 --> 00:15:35,040 Good, perfect. Perfecto. 353 00:15:35,080 --> 00:15:36,960 Buonissimo. Perfecto. 354 00:15:37,000 --> 00:15:38,800 Perfecto? Get on with it! 355 00:15:38,840 --> 00:15:42,120 Warm chocolate cake served with an amaretto creme Anglaise. 356 00:15:45,560 --> 00:15:47,120 It's nice, it's warm. 357 00:15:47,160 --> 00:15:49,800 I was worried it could have been a bit dry when I read the menu, 358 00:15:49,840 --> 00:15:52,320 but this is really nice. Really moist, isn't it? Yeah, yeah. 359 00:15:52,360 --> 00:15:53,720 Spot on for me. 360 00:15:53,760 --> 00:15:56,240 For me, it was spot on because it was so light. 361 00:15:56,280 --> 00:15:59,360 It does run the risk of being stodgy or something like that, 362 00:15:59,400 --> 00:16:00,800 but it's not, it's lovely. 363 00:16:00,840 --> 00:16:04,360 The cake was nice. It was... I don't want to use that word, 364 00:16:04,400 --> 00:16:07,080 not nice, because that's not nice, 365 00:16:07,120 --> 00:16:09,080 and I don't want to use that other word - moist - 366 00:16:09,120 --> 00:16:13,560 because it's not good, but it was a very tasty cake. 367 00:16:13,600 --> 00:16:15,240 Yeah. 368 00:16:15,280 --> 00:16:18,560 The reactions and the conversation, we're in with a shot. 369 00:16:18,600 --> 00:16:20,800 Do you think we're in with a shot? Yeah, I think so, 370 00:16:20,840 --> 00:16:24,520 I think we are pretty confident. I think we're in with a shot. Yeah. 371 00:16:24,560 --> 00:16:26,560 Scores out of 20, please. 372 00:16:26,600 --> 00:16:29,560 So we had a great evening tonight, pleasantly surprised. 373 00:16:29,600 --> 00:16:32,960 Yeah, great hosts tonight, made us feel really welcome, 374 00:16:33,000 --> 00:16:35,400 lovely Italian traditional cooking. 375 00:16:35,440 --> 00:16:38,680 Just thought it was missing a bit of a wow factor for us, 376 00:16:38,720 --> 00:16:40,240 so we're going to give them 377 00:16:40,280 --> 00:16:41,840 a 16 out of 20. 378 00:16:41,880 --> 00:16:44,520 We've had a lovely night and the food was really good. 379 00:16:44,560 --> 00:16:47,400 But there's just a few little niggly things that let them down a bit, 380 00:16:47,440 --> 00:16:49,040 so we're going to give 381 00:16:49,080 --> 00:16:51,000 Rosaria and Maurizio 17. 382 00:16:51,040 --> 00:16:53,040 So the Italian Club Fish 383 00:16:53,080 --> 00:16:55,000 are off to a strong start 384 00:16:55,040 --> 00:16:56,400 with 33 points. 385 00:17:00,680 --> 00:17:03,720 It's day two and we've headed to the seaside town of Crosby 386 00:17:03,760 --> 00:17:06,360 and the Seafood Kitchen, where chef Ashleigh 387 00:17:06,400 --> 00:17:08,720 and restaurant manager Vicky are getting geared up. 388 00:17:08,760 --> 00:17:10,040 Nay. 389 00:17:10,080 --> 00:17:11,880 Must be a seahorse. Ha-ha! 390 00:17:11,920 --> 00:17:13,120 Sorry. 391 00:17:13,160 --> 00:17:15,880 When you come to the Seafood Kitchen, 392 00:17:15,920 --> 00:17:19,480 you come as a stranger and then you leave as our family. 393 00:17:19,520 --> 00:17:23,800 The food is simple, tasty but amazing. 394 00:17:23,840 --> 00:17:25,920 And what are your guests expecting? 395 00:17:25,960 --> 00:17:29,280 Something made me feel it might be vegetarian. 396 00:17:29,320 --> 00:17:32,440 No, not vegetarian. No? They were eating fish yesterday. 397 00:17:32,480 --> 00:17:35,240 Oh, God, that's right. No, but that doesn't mean to say they don't run 398 00:17:35,280 --> 00:17:37,520 a vegetarian restaurant. No, they're not vegetarian. 399 00:17:37,560 --> 00:17:39,320 There are people who are not vegetarians 400 00:17:39,360 --> 00:17:41,840 that run vegetarian restaurants. They don't... 401 00:17:41,880 --> 00:17:45,640 They don't look like they are vegetarian. For me. OK. 402 00:17:45,680 --> 00:17:48,800 We'd like to see a bit more from them tonight. 403 00:17:48,840 --> 00:17:51,080 They're the hosts, so the pressure is on them 404 00:17:51,120 --> 00:17:54,040 to keep conversation flowing and keep everyone interested 405 00:17:54,080 --> 00:17:55,400 and we're looking for them 406 00:17:55,440 --> 00:17:57,680 to take the bull by the horns tonight and lead. 407 00:17:57,720 --> 00:18:00,400 And they're leading with the starter... 408 00:18:05,600 --> 00:18:07,840 Well, that's interesting, two scallop starters. 409 00:18:07,880 --> 00:18:09,400 Scallops, yeah. 410 00:18:09,440 --> 00:18:13,000 So that's... Yeah, because that's obviously going to bring up 411 00:18:13,040 --> 00:18:15,480 the whole which scallop starter was better. 412 00:18:15,520 --> 00:18:16,760 Yes! Yes, it will. 413 00:18:16,800 --> 00:18:19,600 Theirs was a very classic Italian dish with a twist, 414 00:18:19,640 --> 00:18:23,160 whereas ours is maybe a bit more traditional. 415 00:18:23,200 --> 00:18:25,680 Ashleigh starts by removing the roe. 416 00:18:25,720 --> 00:18:27,640 Last night, we only got one scallop, 417 00:18:27,680 --> 00:18:29,600 whereas tonight I'm actually giving three. 418 00:18:29,640 --> 00:18:32,360 Oh, three, eh? Small or big? 419 00:18:32,400 --> 00:18:35,640 So we've got some rather massive ones! 420 00:18:35,680 --> 00:18:38,640 And we'll put these in the fridge ready for service tonight. 421 00:18:38,680 --> 00:18:40,320 Probably wise. 422 00:18:40,360 --> 00:18:41,760 Oh, reversing. 423 00:18:41,800 --> 00:18:43,160 For the puree, 424 00:18:43,200 --> 00:18:45,880 chopped onions go into a pan with oil and seasoning 425 00:18:45,920 --> 00:18:48,240 and will be blitzed with a dash of cream tonight. 426 00:18:48,280 --> 00:18:50,840 That's my favourite part of the dish. 427 00:18:50,880 --> 00:18:52,640 Well, whatever's left, you can take home. 428 00:18:52,680 --> 00:18:54,400 Thank you very much. 429 00:18:54,440 --> 00:18:55,800 On with the main event... 430 00:19:04,800 --> 00:19:06,200 Wow! 431 00:19:06,240 --> 00:19:09,280 I just have to hide my expression because it's BLEEP lobster again. 432 00:19:09,320 --> 00:19:10,440 Rude. 433 00:19:10,480 --> 00:19:12,480 The quality of the lobster is important. 434 00:19:12,520 --> 00:19:14,920 It'll come down to a knowledge thing as well, 435 00:19:14,960 --> 00:19:17,320 because you need to know your lobster really well. 436 00:19:17,360 --> 00:19:18,920 Intimately, you might say. 437 00:19:18,960 --> 00:19:21,880 He's a big one. He is. Well, hopefully he's a he anyway. 438 00:19:21,920 --> 00:19:24,000 Yes, so we need to check that it's male 439 00:19:24,040 --> 00:19:26,480 because in this country it's illegal to land the females, 440 00:19:26,520 --> 00:19:29,680 so you do that by checking how far apart these bottom legs are. 441 00:19:29,720 --> 00:19:32,200 Yeah, he's definitely a boy. 442 00:19:32,240 --> 00:19:36,440 Once cooked, the lobsters are rinsed and halved. 443 00:19:36,480 --> 00:19:38,160 All nice and clean, perfect. 444 00:19:38,200 --> 00:19:40,880 And they'll be served tonight along with langoustine and mussels. 445 00:19:40,920 --> 00:19:42,640 For the cold items, 446 00:19:42,680 --> 00:19:45,520 Ashleigh rinses oysters while Vicky deals with the prawns. 447 00:19:45,560 --> 00:19:48,200 I'm not a massive fan of cold prawns. 448 00:19:48,240 --> 00:19:50,040 Good that you can't see this, then. 449 00:19:50,080 --> 00:19:52,920 So just sliced down the back and took the poo chute out. 450 00:19:52,960 --> 00:19:55,200 Ooh, charming! Everyone likes salmon, right? 451 00:19:55,240 --> 00:19:58,360 I've never had salmon so I'll give it a try. Never? 452 00:19:58,400 --> 00:19:59,680 Never had salmon. 453 00:19:59,720 --> 00:20:02,120 You haven't lived. It'll be sliced and served tonight. 454 00:20:02,160 --> 00:20:03,400 See you guys later. 455 00:20:03,440 --> 00:20:06,080 They're finishing off with dessert... 456 00:20:09,040 --> 00:20:10,840 Another chocolate cake. 457 00:20:10,880 --> 00:20:13,280 Another chocolate cake, yeah, yeah, yeah. 458 00:20:13,320 --> 00:20:15,760 Scallops, lobster and chocolate last night, 459 00:20:15,800 --> 00:20:18,640 and scallops, lobster and chocolate tonight so... 460 00:20:18,680 --> 00:20:21,520 Classic. Well, yeah, but hot chocolate fondant is difficult. 461 00:20:21,560 --> 00:20:25,720 That's a classic. Lots of people get chocolate fondant wrong. 462 00:20:25,760 --> 00:20:28,880 The special thing about this pudding is it melts in the middle, 463 00:20:28,920 --> 00:20:30,960 so it had better melt in the middle. It will. 464 00:20:31,000 --> 00:20:33,720 No pressure. Ashleigh pours a chicken coop's worth 465 00:20:33,760 --> 00:20:36,960 of eggs into brown sugar, then sieves in flour. 466 00:20:37,000 --> 00:20:38,760 Oh, I feel like Fanny Cradock. 467 00:20:38,800 --> 00:20:41,120 You don't look like her. Thank God. 468 00:20:41,160 --> 00:20:43,760 She folds the mixture with a tiny spatula. 469 00:20:43,800 --> 00:20:46,040 MAURIZIO: It depends of the quality of the chocolate. 470 00:20:46,080 --> 00:20:47,840 Yes, if it's not good chocolate... 471 00:20:47,880 --> 00:20:52,840 No. Chocolate has to be at least the 60% of cocoa. At least. 472 00:20:52,880 --> 00:20:56,440 One goes into the restaurant and everyone sees it, 473 00:20:56,480 --> 00:20:59,000 and then they go, "I'll have what she ordered." 474 00:20:59,040 --> 00:21:01,000 I'll have what she's having, surely? 475 00:21:01,040 --> 00:21:02,760 It's a Meg Ryan moment. 476 00:21:02,800 --> 00:21:05,400 Uh...almost. The melted chocolate goes into the mix 477 00:21:05,440 --> 00:21:08,600 and is poured into cocoa-powder-lined bowls. 478 00:21:08,640 --> 00:21:10,960 They'll bake tonight and be served with ice cream. 479 00:21:11,000 --> 00:21:12,360 I think that went really well. 480 00:21:12,400 --> 00:21:15,680 Yeah, been a nice chilled day, hasn't it? Nice chill. 481 00:21:15,720 --> 00:21:17,320 As always. High-five? 482 00:21:17,360 --> 00:21:18,760 Come back. 483 00:21:18,800 --> 00:21:20,880 Get this all spot on, 484 00:21:20,920 --> 00:21:23,960 it does have the potential to beat last night's menu. 485 00:21:24,000 --> 00:21:25,520 Similar ingredients. 486 00:21:25,560 --> 00:21:29,000 It's all down to how it's served now and how it's looked after. 487 00:21:29,040 --> 00:21:32,920 First in and waving at his own reflection, 488 00:21:32,960 --> 00:21:35,640 it's Maurizio and wife Rosaria. 489 00:21:35,680 --> 00:21:38,360 Hi. Hello. Can I get you a drink? 490 00:21:38,400 --> 00:21:40,640 Um, yeah. Yeah. 491 00:21:40,680 --> 00:21:42,480 Oh, lovely bubbly. 492 00:21:42,520 --> 00:21:44,160 Mange tout, Maurizio! 493 00:21:44,200 --> 00:21:46,000 Oh, you meant lovely jubbly. 494 00:21:46,040 --> 00:21:48,520 The thing is that Maurizio's catchphrases catch on. 495 00:21:48,560 --> 00:21:51,160 Spontaneous. Nationally, we probably have a lot of people now 496 00:21:51,200 --> 00:21:53,720 will be saying "lovely bubbly" instead of "lovely jubbly". 497 00:21:53,760 --> 00:21:55,320 Probably not. 498 00:21:55,360 --> 00:21:58,160 Next to the shindig are Dave and Dimitri. 499 00:21:58,200 --> 00:22:00,560 How are we doing, guys? 500 00:22:00,600 --> 00:22:02,400 Hi. Lovely to see you. 501 00:22:02,440 --> 00:22:05,520 And you. How are we, Chef? Are we good, are we all set? 502 00:22:05,560 --> 00:22:07,080 Scallop, lobster again? 503 00:22:07,120 --> 00:22:10,920 There are worse things than having lobster two nights in a row. 504 00:22:10,960 --> 00:22:13,440 I think there's worse positions to be in. 505 00:22:13,480 --> 00:22:15,320 ALL: Cheers. 506 00:22:15,360 --> 00:22:18,440 Have a lovely night, and whatever you want, just ask. 507 00:22:18,480 --> 00:22:20,040 Oh, whoopsie! 508 00:22:20,080 --> 00:22:21,920 LAUGHTER 509 00:22:21,960 --> 00:22:25,880 Coming up - vexed Valentines... 510 00:22:25,920 --> 00:22:28,440 We have a lovely scene every year where 511 00:22:28,480 --> 00:22:30,960 the pizza chef goes off and gets my flowers, right? 512 00:22:31,000 --> 00:22:34,080 Hands them to him. It's like, "Why don't we just cut that out?" 513 00:22:34,120 --> 00:22:36,360 It's like he's got his own PA. What's wrong with that? 514 00:22:36,400 --> 00:22:38,200 That's what we do in these modern times. 515 00:22:38,240 --> 00:22:39,880 ..and sparring servers... 516 00:22:39,920 --> 00:22:43,800 You and me on the floor would be quite a dangerous combo. 517 00:22:43,840 --> 00:22:45,000 That'd be a good team, that. 518 00:22:45,040 --> 00:22:47,560 I think I'd lap her twice, being honest, but, yeah. Ohh! 519 00:22:53,560 --> 00:22:56,440 It's night two of the professionals' competition in 520 00:22:56,480 --> 00:22:58,840 and around Liverpool, where chef Ashleigh 521 00:22:58,880 --> 00:23:00,760 and restaurant manager Vicky are hoping 522 00:23:00,800 --> 00:23:04,160 the Seafood Kitchen will wow their guests and grab them the grand. 523 00:23:04,200 --> 00:23:06,000 It's time for the scallop-off. 524 00:23:06,040 --> 00:23:07,360 Let's get cracking. 525 00:23:07,400 --> 00:23:11,400 Ashleigh fries the scallops while Vicky sings to herself, 526 00:23:11,440 --> 00:23:13,160 then pops them on the puree. 527 00:23:13,200 --> 00:23:15,520 Let the battle of the scallops begin. 528 00:23:15,560 --> 00:23:16,840 Starters up. 529 00:23:16,880 --> 00:23:19,920 Three scallops with crispy pancetta and a white onion puree. 530 00:23:19,960 --> 00:23:21,760 Thank you. 531 00:23:23,120 --> 00:23:26,360 What do you think? Obviously, it's quite different to yours. 532 00:23:26,400 --> 00:23:29,400 Yeah. Scallops are not something that I would ever order 533 00:23:29,440 --> 00:23:31,600 in a restaurant and I've had them two nights in a row, 534 00:23:31,640 --> 00:23:33,440 which I would never order in a restaurant. 535 00:23:33,480 --> 00:23:35,680 They could do with a bit more cooking, for me, 536 00:23:35,720 --> 00:23:36,960 but they are OK. I mean... 537 00:23:37,000 --> 00:23:38,680 Maybe similar to Maurizio's comments, 538 00:23:38,720 --> 00:23:40,360 I'd like maybe a little bit more cooked 539 00:23:40,400 --> 00:23:42,880 but I enjoyed everything, everything worked really well. 540 00:23:42,920 --> 00:23:44,400 I did purposely do it slightly under 541 00:23:44,440 --> 00:23:46,240 because it's so easy to go over with them. 542 00:23:46,280 --> 00:23:49,160 When it comes to the scallop-off, we've got the edge, you know. 543 00:23:49,200 --> 00:23:52,160 That white onion puree is amazing. 544 00:23:52,200 --> 00:23:54,920 I would say... I would say our starter was better. 545 00:23:54,960 --> 00:23:57,840 I think we rated Maurizio's just that little bit higher. 546 00:23:57,880 --> 00:23:59,840 Just that little bit higher, I'd say so, yeah. 547 00:23:59,880 --> 00:24:02,480 At the table, love is in the air. 548 00:24:02,520 --> 00:24:04,520 Do you feel like you're on a date night? 549 00:24:04,560 --> 00:24:07,400 Because I bet you don't get many times to go out and eat, 550 00:24:07,440 --> 00:24:10,560 just the two of you. Yeah. I'm very romantic. 551 00:24:10,600 --> 00:24:13,160 Yes, yes. Date night with another four people, 552 00:24:13,200 --> 00:24:14,920 yes, very romantic! 553 00:24:17,080 --> 00:24:19,040 Maurizio does not do contrived romance 554 00:24:19,080 --> 00:24:21,920 but he's very romantic on a daily basis. Aw! 555 00:24:21,960 --> 00:24:24,480 If you're going to say, "Is he traditionally romantic?" 556 00:24:24,520 --> 00:24:26,000 Absolutely not. D'oh. 557 00:24:26,040 --> 00:24:27,800 We have a lovely scene every year 558 00:24:27,840 --> 00:24:30,560 where the pizza chef goes off and gets my flowers, right, 559 00:24:30,600 --> 00:24:32,320 and then he goes... I'm busy, I'm busy. 560 00:24:32,360 --> 00:24:34,400 I don't want to go and buy the flowers. 561 00:24:34,440 --> 00:24:35,880 Yeah, and then he like this. 562 00:24:35,920 --> 00:24:39,520 Then he goes round the corner and he goes, "Hey! Hey! Hey!" 563 00:24:39,560 --> 00:24:42,280 No, I don't go like that. And hands them to him. 564 00:24:42,320 --> 00:24:44,640 Like, why don't we just cut that out? 565 00:24:44,680 --> 00:24:46,040 I organise it the day before. 566 00:24:46,080 --> 00:24:48,760 "Would you please go in the morning and buy...?" 567 00:24:48,800 --> 00:24:51,240 You can't win, Maurizio. What more does she want? 568 00:24:51,280 --> 00:24:53,600 It's like he's got his own PA. What's wrong with that? 569 00:24:53,640 --> 00:24:56,120 That's just modern. That's what we do in these modern times. 570 00:24:56,160 --> 00:24:57,600 Speak for yourself. 571 00:24:57,640 --> 00:25:01,240 What I like to do is, the following Tuesday normally is my day off 572 00:25:01,280 --> 00:25:03,920 and that's when I'll have Valentine's Day so... 573 00:25:03,960 --> 00:25:07,000 You need to be romantic every day, not just for one day. 574 00:25:07,040 --> 00:25:09,320 One day in a year but for the rest of the day... 575 00:25:09,360 --> 00:25:11,760 That's a great philosophy, babe, 576 00:25:11,800 --> 00:25:16,680 but can I ask you what your excuse at Christmas and my birthday is? 577 00:25:16,720 --> 00:25:18,400 Ohh! 578 00:25:18,440 --> 00:25:20,640 They were on good form, weren't they? Definitely. 579 00:25:20,680 --> 00:25:21,960 They were on really good form. 580 00:25:22,000 --> 00:25:24,560 There was a little bit of tension, a little bit of argument, 581 00:25:24,600 --> 00:25:27,080 little bit of niggling at each other. I thought it was great. 582 00:25:27,120 --> 00:25:29,120 I won't say I'm a particularly romantic person, 583 00:25:29,160 --> 00:25:30,960 to be honest. I'm more... I don't know, 584 00:25:31,000 --> 00:25:33,440 I'm not really into that sort of thing, really. 585 00:25:33,480 --> 00:25:36,160 That's probably why I'm single. I like being on my own. 586 00:25:36,200 --> 00:25:40,440 You're romantic with your cats. No, that just sounds so wrong. 587 00:25:40,480 --> 00:25:42,560 The curiosity killed the cats. 588 00:25:42,600 --> 00:25:44,720 Remember this. It's true. 589 00:25:46,120 --> 00:25:48,320 No, I'm affectionate with my cats. I'm not romantic. 590 00:25:48,360 --> 00:25:49,600 Affectionate, there you go. 591 00:25:49,640 --> 00:25:51,000 Much better. 592 00:25:51,040 --> 00:25:52,680 We wanted to see the girls come forward 593 00:25:52,720 --> 00:25:55,480 a bit more in their restaurant, tell us a bit more about them. 594 00:25:55,520 --> 00:25:56,840 A little bit more reserved 595 00:25:56,880 --> 00:25:58,760 but I think obviously it's the second night in, 596 00:25:58,800 --> 00:26:01,200 pressure night as well, it was their night as well tonight 597 00:26:01,240 --> 00:26:03,920 so I think we'll probably see a bit more of them tomorrow night. 598 00:26:03,960 --> 00:26:06,480 Maybe we're still a little bit quieter 599 00:26:06,520 --> 00:26:09,160 but I think we're just a quieter couple out of the three, 600 00:26:09,200 --> 00:26:10,480 to be honest. Yeah. 601 00:26:10,520 --> 00:26:14,280 Meantime, Ashleigh shucks away while front of house Vicky pops 602 00:26:14,320 --> 00:26:17,360 the lobster in the oven and the langoustine in a pan. 603 00:26:17,400 --> 00:26:19,600 Is that OK, Chef? Yeah, lovely. Just make sure you pour 604 00:26:19,640 --> 00:26:21,760 some of that garlic butter back onto them. 605 00:26:21,800 --> 00:26:23,080 Yes, Chef. 606 00:26:23,120 --> 00:26:25,160 Ashleigh puts the finishing touches to the mussels 607 00:26:25,200 --> 00:26:27,400 and the seafood superstructure is ready. 608 00:26:27,440 --> 00:26:28,920 Fruits de mer, 609 00:26:28,960 --> 00:26:32,520 including hot garlic-buttered lobster, oysters and smoked salmon. 610 00:26:32,560 --> 00:26:33,840 There you go. Wow. 611 00:26:33,880 --> 00:26:36,640 There you go, keep you nice and clean. 612 00:26:36,680 --> 00:26:39,480 Oh, yes, Chef, that's better, that's better. 613 00:26:39,520 --> 00:26:42,120 Thank you very much. Thanks, girls. Dig in. 614 00:26:43,680 --> 00:26:46,920 I've never tried salmon. Have you not? Ever. 615 00:26:46,960 --> 00:26:48,480 I will give it a try. 616 00:26:48,520 --> 00:26:49,880 Big of you. 617 00:26:49,920 --> 00:26:51,520 There we go, buddy. 618 00:26:51,560 --> 00:26:55,280 OK... OK, guys, here we go. 619 00:26:57,440 --> 00:26:59,200 What do you think? 620 00:27:00,360 --> 00:27:01,640 Amazing? 621 00:27:01,680 --> 00:27:03,320 Awful? 622 00:27:03,360 --> 00:27:05,600 OK? It's not too bad, no. 623 00:27:05,640 --> 00:27:07,000 Was that it?! 624 00:27:07,040 --> 00:27:09,680 Yes, I'm really pleased that Dimitri tried the salmon. 625 00:27:09,720 --> 00:27:11,520 If you don't like something and you try it, 626 00:27:11,560 --> 00:27:13,480 at least you know you've tried. Yeah. 627 00:27:13,520 --> 00:27:16,720 I suppose my only criticism is I don't know where to go next 628 00:27:16,760 --> 00:27:20,120 and I'm a bit like... I'm almost overwhelmed. 629 00:27:20,160 --> 00:27:22,520 No-one's ever finished it, to be fair, 630 00:27:22,560 --> 00:27:26,400 so, you know, we had one guy that sat here for two hours and tried. 631 00:27:26,440 --> 00:27:27,880 I have got a name! 632 00:27:27,920 --> 00:27:29,640 Still failed. So, you know... 633 00:27:29,680 --> 00:27:32,760 It's really very...executed incredibly well 634 00:27:32,800 --> 00:27:35,200 but I would love to see you cook something 635 00:27:35,240 --> 00:27:37,000 in terms of a full plate dish. 636 00:27:37,040 --> 00:27:40,520 That would be my only thing in terms of showcasing 637 00:27:40,560 --> 00:27:43,040 you and what you can do. Yeah. 638 00:27:43,080 --> 00:27:44,880 I completely understand what she's saying, 639 00:27:44,920 --> 00:27:46,280 like obviously it's more... 640 00:27:46,320 --> 00:27:48,640 She wanted to see what I can do, which is fair enough. 641 00:27:48,680 --> 00:27:51,080 Obviously I can do a lot more than a fruits de mer. Moving on... 642 00:27:51,120 --> 00:27:53,440 If you could work with someone else around the table, 643 00:27:53,480 --> 00:27:54,760 who would it be and why? 644 00:27:54,800 --> 00:27:58,240 I would love to work with Rosaria because I would feel like, 645 00:27:58,280 --> 00:28:01,400 you know, you'd protect me from all these crazy customers. 646 00:28:01,440 --> 00:28:03,240 I think it would have to be you as well. 647 00:28:03,280 --> 00:28:05,400 Oh, yeah. Everybody wants to work with me. 648 00:28:05,440 --> 00:28:07,360 We can all go home now, thank you. 649 00:28:07,400 --> 00:28:10,480 I'm a bit torn between these two chaps here, 650 00:28:10,520 --> 00:28:13,400 because I think you and me on the floor 651 00:28:13,440 --> 00:28:15,840 would be quite a dangerous combo. 652 00:28:15,880 --> 00:28:18,560 That would be a good team, that, might have to put that into action. 653 00:28:18,600 --> 00:28:20,840 I think I'd lap her twice, being honest with you. Ohh! 654 00:28:20,880 --> 00:28:22,240 Big words. 655 00:28:22,280 --> 00:28:24,960 Maybe on alternate nights, could I have you both? 656 00:28:25,000 --> 00:28:26,760 Don't be jealous, babe. 657 00:28:26,800 --> 00:28:28,320 I need to choose two girls 658 00:28:28,360 --> 00:28:30,800 so I'd like to choose both of them 659 00:28:30,840 --> 00:28:32,880 because... 660 00:28:32,920 --> 00:28:35,280 You make me jealous now. 661 00:28:35,320 --> 00:28:37,400 I love you to death. 662 00:28:37,440 --> 00:28:39,960 Two courses down, I think we're doing really well. We are, yeah. 663 00:28:40,000 --> 00:28:42,760 I'd say we're definitely at least on par with last night. Yeah. 664 00:28:42,800 --> 00:28:44,280 All to play for with dessert, 665 00:28:44,320 --> 00:28:46,440 Ashleigh pops the fondants out the moulds. 666 00:28:46,480 --> 00:28:49,320 They just need to have a melty middle...and perfect. 667 00:28:49,360 --> 00:28:50,600 I can guarantee they do. 668 00:28:50,640 --> 00:28:51,840 And they're ready - 669 00:28:51,880 --> 00:28:54,600 chocolate fondant complete with a melty middle guarantee. 670 00:28:54,640 --> 00:28:57,760 Hello. That's got a lovely gooey centre. 671 00:28:57,800 --> 00:29:01,040 Oh, definitely it's got a gooey centre. Yes, lovely. 672 00:29:01,080 --> 00:29:03,200 Beautifully gooey in the middle. 673 00:29:03,240 --> 00:29:05,680 Lovely, not too sweet. 674 00:29:05,720 --> 00:29:07,720 That's good, though. 675 00:29:07,760 --> 00:29:11,160 Very good, very balanced but...too full. 676 00:29:11,200 --> 00:29:12,960 So it was good, it was good. 677 00:29:13,000 --> 00:29:15,560 It was huge and wonderful, it was wonderful 678 00:29:15,600 --> 00:29:17,320 but it was obviously too big for me. 679 00:29:17,360 --> 00:29:19,080 My fondant has just finished me off. 680 00:29:19,120 --> 00:29:22,920 We always tell people, if they get the fruits de mer as a main, 681 00:29:22,960 --> 00:29:24,840 to share a pudding because... 682 00:29:24,880 --> 00:29:26,400 Of course we can still win this. 683 00:29:26,440 --> 00:29:29,320 It's anyone's game. Anyone's game. But we're winning. 684 00:29:29,360 --> 00:29:30,600 We'll see. 685 00:29:30,640 --> 00:29:33,600 Vicky and Ashleigh have produced some great tasty food tonight 686 00:29:33,640 --> 00:29:34,960 and plenty of it. 687 00:29:35,000 --> 00:29:37,440 I just needed to see a bit more cooking on the scallop 688 00:29:37,480 --> 00:29:40,600 and maybe a few more cooked elements on the main course as well, 689 00:29:40,640 --> 00:29:42,320 but with that in mind, 690 00:29:42,360 --> 00:29:44,240 we're going to go in with a 15. 691 00:29:44,280 --> 00:29:47,480 We enjoyed the atmosphere, we enjoyed the company and... 692 00:29:47,520 --> 00:29:52,120 ..but, but, but there were a bit of the technical... 693 00:29:52,160 --> 00:29:53,800 Technical errors in the cooking, 694 00:29:53,840 --> 00:29:56,000 and for that reason we're giving Vicky and Ashleigh 695 00:29:56,040 --> 00:29:57,360 a 13. 696 00:29:57,400 --> 00:29:59,160 So the Seafood Kitchen 697 00:29:59,200 --> 00:30:01,640 earn a respectable 28 out of 40, 698 00:30:01,680 --> 00:30:04,320 putting them in second place. 699 00:30:08,360 --> 00:30:10,440 It's the final day in Liverpool 700 00:30:10,480 --> 00:30:12,680 and on hosting duties are executive chef Dave 701 00:30:12,720 --> 00:30:15,360 and general manager Dimitri of Lu Ban. 702 00:30:15,400 --> 00:30:17,480 Tonight, Matthew, we're going to be... 703 00:30:17,520 --> 00:30:21,400 Snoop Fogg? Misty Elliott? Steamy Wonder? I'll stop. 704 00:30:21,440 --> 00:30:24,520 Lu Bans, it brings food from the region of Tianjin 705 00:30:24,560 --> 00:30:26,640 in northern China to the UK 706 00:30:26,680 --> 00:30:29,680 in a fantastic vibrant setting. 707 00:30:29,720 --> 00:30:32,960 It's fun, it's creative, it's theatrical, 708 00:30:33,000 --> 00:30:35,120 it's interactive. It's just brilliant. 709 00:30:35,160 --> 00:30:36,840 If it's scallops, lobster 710 00:30:36,880 --> 00:30:40,400 and a chocolate-based dessert, I'm not going to be happy. 711 00:30:41,640 --> 00:30:44,240 I probably never want to see a lobster again 712 00:30:44,280 --> 00:30:47,520 because we've had it two nights in a row, you know, 713 00:30:47,560 --> 00:30:50,400 but it is a high-quality food so I suppose we're lucky. 714 00:30:50,440 --> 00:30:53,680 You sure are, because the main is lobster - again! 715 00:30:53,720 --> 00:30:56,440 This time a Szechuan version with... 716 00:31:03,200 --> 00:31:05,720 Szechuan lobster! Lobster again, yay. 717 00:31:05,760 --> 00:31:08,280 Lobsters three nights in a row. 718 00:31:08,320 --> 00:31:12,080 Probably need to start to grow the claws, you know. 719 00:31:12,120 --> 00:31:14,360 Couldn't pick your coffee up with them! 720 00:31:14,400 --> 00:31:16,040 I know we've had lobster all week 721 00:31:16,080 --> 00:31:18,960 but I think this is the winning lobster right here. 722 00:31:19,000 --> 00:31:21,720 Dave removes the meat and pops his spring onion 723 00:31:21,760 --> 00:31:24,000 and garlic butter in the shell. 724 00:31:24,040 --> 00:31:26,040 I want it to be able to be picked up with chopsticks 725 00:31:26,080 --> 00:31:28,360 or a fork, so we're taking the meat out, 726 00:31:28,400 --> 00:31:30,600 slicing it all up, back into the shell. 727 00:31:30,640 --> 00:31:34,080 It's going to be delicious. Can't wait. Boom. 728 00:31:34,120 --> 00:31:36,000 He'll grill tonight. 729 00:31:36,040 --> 00:31:37,680 Oh, I thank you, sir. 730 00:31:37,720 --> 00:31:39,880 Get on with the prawn toasts, sir. 731 00:31:39,920 --> 00:31:41,800 Nearly everybody loves a prawn toast. 732 00:31:41,840 --> 00:31:43,360 I love prawn toast, 733 00:31:43,400 --> 00:31:45,160 I love prawn toast! 734 00:31:45,200 --> 00:31:47,080 I think she loves prawn toast. 735 00:31:47,120 --> 00:31:49,080 Into the mixer go soy sauce, ginger, 736 00:31:49,120 --> 00:31:51,160 garlic, greens, green onions, sesame oil, 737 00:31:51,200 --> 00:31:54,040 Chinese black vinegar and egg white. Terms and conditions apply. 738 00:31:54,080 --> 00:31:55,600 In with the prawns... 739 00:31:55,640 --> 00:31:58,320 His prawn-paste sandwiches will be deep-fried tonight. 740 00:31:58,360 --> 00:32:00,280 Next the starter... 741 00:32:03,680 --> 00:32:07,720 It's soup, you know. It's essentially a drink. 742 00:32:07,760 --> 00:32:09,800 Don't let Dave hear you say that. 743 00:32:09,840 --> 00:32:12,760 This is an incredible recipe, direct from China. 744 00:32:12,800 --> 00:32:17,360 This amazing hot, spicy, sweet, sour broth 745 00:32:17,400 --> 00:32:20,320 served with these amazing local vegetables. 746 00:32:20,360 --> 00:32:23,040 You get peeling them and I'll get chopping on them. 747 00:32:23,080 --> 00:32:24,720 Yes, Chef. 748 00:32:24,760 --> 00:32:27,600 I don't like things too spicy so if it's spicy, 749 00:32:27,640 --> 00:32:30,400 as a diner, that'll rule me out. 750 00:32:30,440 --> 00:32:34,040 I'd say that massive chilli might just rule you out. 751 00:32:34,080 --> 00:32:35,520 The final bit of prep is 752 00:32:35,560 --> 00:32:38,840 to rehydrate these mushrooms in this lovely little chicken broth. 753 00:32:38,880 --> 00:32:40,200 Mushrooms bathed, 754 00:32:40,240 --> 00:32:42,960 Dave will pour the soup for his guests this evening. 755 00:32:43,000 --> 00:32:44,400 Dessert time... 756 00:32:49,080 --> 00:32:50,720 Could be a tree, couldn't it? 757 00:32:50,760 --> 00:32:53,440 Maybe he's giving us, like, a chocolate tree. 758 00:32:53,480 --> 00:32:58,240 Don't be ridiculous. Oh, yes, he is making tiny chocolate trees. 759 00:32:58,280 --> 00:33:00,920 Next, Dave pipes morello cherry into moulds. 760 00:33:00,960 --> 00:33:02,600 The cherry blossom dessert is 761 00:33:02,640 --> 00:33:04,880 probably our signature dish here at Lu Ban, 762 00:33:04,920 --> 00:33:07,880 but it's also going to be, the final dish of the week 763 00:33:07,920 --> 00:33:10,080 so it has to be absolutely banging. 764 00:33:10,120 --> 00:33:11,440 While they go in to freeze, 765 00:33:11,480 --> 00:33:13,840 he cracks on with the ruby chocolate element. 766 00:33:13,880 --> 00:33:15,120 This is the fourth type 767 00:33:15,160 --> 00:33:18,000 of chocolate after milk, dark and...? White. White. 768 00:33:18,040 --> 00:33:19,240 You're welcome. 769 00:33:19,280 --> 00:33:21,240 And this is made with fermented cocoa beans, 770 00:33:21,280 --> 00:33:24,440 and what we've done is add a little bit of red food colouring as well. 771 00:33:24,480 --> 00:33:27,080 Ruby chocolate? Yeah, you've got to be careful with that. 772 00:33:27,120 --> 00:33:29,200 It can be quite sickly. It can be really sickly. 773 00:33:29,240 --> 00:33:30,560 They need to balance the flavour. 774 00:33:30,600 --> 00:33:33,160 I really thought we'd be the only one to do chocolate cake 775 00:33:33,200 --> 00:33:35,720 because I thought everybody would go really adventurous, 776 00:33:35,760 --> 00:33:37,480 and everybody's come back 777 00:33:37,520 --> 00:33:40,480 to the staple crowd-pleaser of chocolate cake. 778 00:33:40,520 --> 00:33:43,280 They have not. This one's custard based. 779 00:33:43,320 --> 00:33:46,160 Dave pours his ruby chocolate custard mix into moulds, 780 00:33:46,200 --> 00:33:48,160 then plops in the cherry centres, 781 00:33:48,200 --> 00:33:51,000 freezes and dips into more ruby chocolate. 782 00:33:51,040 --> 00:33:53,400 Sure there's a joke about a dipstick in here somewhere. 783 00:33:53,440 --> 00:33:55,880 There had better not be. Dessert done, 784 00:33:55,920 --> 00:33:58,360 Dave will plant his chocolate trees tonight. 785 00:33:58,400 --> 00:34:00,360 So this week has kind of become 786 00:34:00,400 --> 00:34:02,960 a bit of a battle of the lobsters, hasn't it? Definitely. 787 00:34:03,000 --> 00:34:04,160 The claws are out. 788 00:34:04,200 --> 00:34:05,720 Not you as well. 789 00:34:05,760 --> 00:34:07,720 We're not worried but... 790 00:34:07,760 --> 00:34:09,760 Two different styles. Two different styles. 791 00:34:09,800 --> 00:34:11,800 It'll come down to people's tastes 792 00:34:11,840 --> 00:34:15,200 but being a great lover of Chinese food, 793 00:34:15,240 --> 00:34:19,120 this could potentially be a contender. 794 00:34:19,160 --> 00:34:21,280 I do still think we're in with a good chance. 795 00:34:21,320 --> 00:34:23,160 We're still in with a good chance of winning. 796 00:34:23,200 --> 00:34:25,680 Oh, I'm afraid you're not. Rosaria and Maurizio are 797 00:34:25,720 --> 00:34:28,760 the ones to beat and they're first to arrive. 798 00:34:28,800 --> 00:34:32,560 So...last night. Yeah. Yes. It was all right, wasn't it? 799 00:34:32,600 --> 00:34:36,040 No, I meant last night. Oh, OK. As in, this is the last night. 800 00:34:36,080 --> 00:34:38,080 Oh, yeah, last night, it is, yeah. 801 00:34:38,120 --> 00:34:40,600 What about last night? ROSARIA LAUGHS 802 00:34:40,640 --> 00:34:42,680 How do you say salute in Chinese? 803 00:34:42,720 --> 00:34:44,240 Ganbei. 804 00:34:44,280 --> 00:34:47,320 ALL: Ganbei. 805 00:34:47,360 --> 00:34:51,040 Topping off the trio, it's Vicky and Ashleigh. 806 00:34:51,080 --> 00:34:52,640 Ladies, how are we doing? 807 00:34:52,680 --> 00:34:55,480 How are you? Are you OK? Good to see you. You OK? 808 00:34:55,520 --> 00:34:58,360 It's lovely to see you. Nice to see you again. 809 00:34:58,400 --> 00:35:00,240 Thank you all for coming so much. 810 00:35:00,280 --> 00:35:02,720 We're honoured to have you here in our restaurant tonight. 811 00:35:02,760 --> 00:35:05,160 It's going to be a fantastic night and with that, 812 00:35:05,200 --> 00:35:06,760 I'll say ganbei. 813 00:35:06,800 --> 00:35:08,760 ALL: Ganbei! 814 00:35:08,800 --> 00:35:11,440 Cheers. Salute. 815 00:35:11,480 --> 00:35:14,320 Coming up - a blazing broth. 816 00:35:14,360 --> 00:35:16,520 Dear God, 817 00:35:16,560 --> 00:35:19,640 that's spicy. If people don't like chilli, what can you do? 818 00:35:19,680 --> 00:35:21,400 It's a hot and sour soup. 819 00:35:21,440 --> 00:35:24,560 And someone wins the wonga. CHEERING 820 00:35:30,560 --> 00:35:33,800 It's the final night of the professionals' competition 821 00:35:33,840 --> 00:35:35,760 in and around Liverpool, and at Lu Ban, 822 00:35:35,800 --> 00:35:39,400 executive chef Dave and general manager Dimitri are pulling out 823 00:35:39,440 --> 00:35:42,000 all the stops in a bid to win the £1,000 prize. 824 00:35:42,040 --> 00:35:44,600 Hello. Wow. Welcome to Lu Ban, welcome to the chef's table. 825 00:35:44,640 --> 00:35:47,280 More importantly, welcome to the kitchen. 826 00:35:47,320 --> 00:35:51,320 Gorgeous. This is probably our most exclusive dining experience. 827 00:35:51,360 --> 00:35:53,760 So I'm really happy to share it with you tonight. 828 00:35:53,800 --> 00:35:57,560 I don't know if I'm in love with the interactive chef experience, 829 00:35:57,600 --> 00:36:00,240 watching it all, I suppose maybe just because it's a bit of 830 00:36:00,280 --> 00:36:02,240 a busman's holiday for me because we're in it. 831 00:36:02,280 --> 00:36:04,240 Thought you loved watching Maurizio work. 832 00:36:04,280 --> 00:36:07,480 Emergency exits are situated here and here. 833 00:36:07,520 --> 00:36:09,240 Safety demo over, 834 00:36:09,280 --> 00:36:11,680 Dave heats his broth and pops it in a teapot. 835 00:36:11,720 --> 00:36:13,720 Tip it up and pour it out, 836 00:36:13,760 --> 00:36:16,160 it's hot and sour soup with baby veg. 837 00:36:16,200 --> 00:36:19,080 Ashleigh. Thank you very much. 838 00:36:19,120 --> 00:36:22,400 My advice for this soup is a little taste at first, 839 00:36:22,440 --> 00:36:24,040 let your palate acclimatise to it. 840 00:36:24,080 --> 00:36:26,520 There is a big kick to begin with of chilli 841 00:36:26,560 --> 00:36:29,280 and then that fades away and the other flavours come through. 842 00:36:29,320 --> 00:36:30,560 All OK? 843 00:36:30,600 --> 00:36:34,840 Lots of fresh, nutritious vegetables. Dear God. 844 00:36:34,880 --> 00:36:36,720 That's spicy! 845 00:36:36,760 --> 00:36:40,000 It's beautiful but, oh, that's got a kick. 846 00:36:40,040 --> 00:36:43,200 If there's too much heat, don't worry. 847 00:36:43,240 --> 00:36:46,440 You can taste the sweetness in it and it's taking away the heat. 848 00:36:46,480 --> 00:36:49,800 I'm not great with heat, but the soup for me is phenomenal. 849 00:36:49,840 --> 00:36:51,800 It was a bit too spicy. 850 00:36:51,840 --> 00:36:54,760 I enjoyed the flavour inside, the ginger. 851 00:36:54,800 --> 00:36:56,640 Did you like the raw vegetables? 852 00:36:56,680 --> 00:36:58,160 The mushroom and the raw veg, 853 00:36:58,200 --> 00:37:00,760 but I like a bit of crunch, otherwise it's all mushy. 854 00:37:00,800 --> 00:37:02,680 If people don't like chilli, what can you do? 855 00:37:02,720 --> 00:37:04,960 It's a hot and sour soup. What else are we meant to do? 856 00:37:05,000 --> 00:37:08,120 I like the flowers in it as well. It's all very pretty, 857 00:37:08,160 --> 00:37:09,400 really well presented. 858 00:37:09,440 --> 00:37:12,480 I love hot and sour soup and that was lovely, 859 00:37:12,520 --> 00:37:15,600 but it doesn't compare to a hot and sour soup you get in a chippy... 860 00:37:15,640 --> 00:37:16,720 Oh-oh. 861 00:37:16,760 --> 00:37:19,520 ..where it's gloopy and it's just... Do you know what I mean? 862 00:37:19,560 --> 00:37:21,960 It's clear, it's fresh. You feel healthy eating it. Yeah. 863 00:37:22,000 --> 00:37:23,400 Oh, right. 864 00:37:23,440 --> 00:37:26,480 I thought she was saying the chippy ones were well better, 865 00:37:26,520 --> 00:37:30,040 and I was mortified. A little bit of me died inside for a second there. 866 00:37:30,080 --> 00:37:32,400 How is everyone with chopsticks? 867 00:37:32,440 --> 00:37:34,000 Horrendous. 868 00:37:34,040 --> 00:37:38,040 First chopstick and it sits between your third 869 00:37:38,080 --> 00:37:40,720 and fourth finger. Yeah. 870 00:37:40,760 --> 00:37:44,200 So now the top one will go like a pencil grip... 871 00:37:44,240 --> 00:37:45,520 I see. 872 00:37:45,560 --> 00:37:48,160 ..between the tip of the thumb and the first finger, 873 00:37:48,200 --> 00:37:51,040 and only the top one comes down to it to meet it, 874 00:37:51,080 --> 00:37:54,320 OK? And then you should be able to pick up even the smallest things. 875 00:37:54,360 --> 00:37:57,000 That's the first time I've actually been able to use chopsticks. 876 00:37:57,040 --> 00:37:58,880 There we go. That's a really good tip. 877 00:37:58,920 --> 00:38:00,960 I'm impressed. Thank you very much. 878 00:38:01,000 --> 00:38:02,920 I think I've done a pretty good lesson. 879 00:38:02,960 --> 00:38:05,880 The master has taught his apprentices. 880 00:38:05,920 --> 00:38:08,520 Yeah, not sure they've all cracked it. 881 00:38:08,560 --> 00:38:10,320 I am horrendous with chopsticks. 882 00:38:10,360 --> 00:38:13,200 I tried for a while to use them but, no, 883 00:38:13,240 --> 00:38:15,920 it would have been very messy if I'd continued to try. 884 00:38:15,960 --> 00:38:19,080 Maybe she just needs one more lesson and she'll get it. 885 00:38:19,120 --> 00:38:21,640 She was like a crab like... 886 00:38:21,680 --> 00:38:23,080 Lobster. 887 00:38:23,120 --> 00:38:25,360 Speaking of which, Dave grills his lobster, 888 00:38:25,400 --> 00:38:26,600 stir-fries his pak choi 889 00:38:26,640 --> 00:38:29,760 and deep-fries his prawn toast while Dimitri keeps the guests happy. 890 00:38:29,800 --> 00:38:31,800 It's a white smoked salt. 891 00:38:31,840 --> 00:38:33,480 It's a spiced salt 892 00:38:33,520 --> 00:38:36,920 and it's also a brown demerara sugar. Mmm! Oh, lovely. 893 00:38:36,960 --> 00:38:38,680 It does enhance the flavours. 894 00:38:38,720 --> 00:38:41,240 Pak choi fried, the third lobster dish of the week 895 00:38:41,280 --> 00:38:43,120 is Szechuan style in ginger, 896 00:38:43,160 --> 00:38:45,480 spring onion and garlic butter with prawn toast. 897 00:38:45,520 --> 00:38:46,880 It's beautiful. 898 00:38:46,920 --> 00:38:51,320 Guys, crack on. Thank you. Please enjoy. I hope you enjoy it. 899 00:38:51,360 --> 00:38:53,400 Thank you so much. Thank you. 900 00:38:53,440 --> 00:38:56,840 As a connoisseur of breaded and fried things... 901 00:38:56,880 --> 00:38:58,960 ASHLEIGH LAUGHS 902 00:38:59,000 --> 00:39:00,080 this prawn toast... 903 00:39:00,120 --> 00:39:01,680 Coming from Scotland! 904 00:39:01,720 --> 00:39:05,320 This prawn toast is possibly the best prawn toast I've ever had. 905 00:39:05,360 --> 00:39:07,040 Well, that's it, I'm done. 906 00:39:07,080 --> 00:39:08,760 I would agree with that. 907 00:39:08,800 --> 00:39:10,000 Can't beat this. 908 00:39:10,040 --> 00:39:13,000 That, to me, was an excellent main course 909 00:39:13,040 --> 00:39:15,200 and I would come back here for that. 910 00:39:15,240 --> 00:39:17,120 Lobster - absolutely perfectly cooked. 911 00:39:17,160 --> 00:39:19,760 The claw especially, it just melts in the mouth, it's lovely. 912 00:39:19,800 --> 00:39:22,280 It's beautiful, it really is beautiful. 913 00:39:22,320 --> 00:39:24,560 Good, very well executed dish. 914 00:39:24,600 --> 00:39:27,520 Thank you so much. I really appreciate the kind words. 915 00:39:27,560 --> 00:39:30,720 It really means a lot from professionals like you guys as well. 916 00:39:30,760 --> 00:39:33,680 Oh, thank you. No, and it's what makes me do this 917 00:39:33,720 --> 00:39:36,720 and it's what I'm passionate about so... 918 00:39:36,760 --> 00:39:38,600 I'm going to get emotional. 919 00:39:38,640 --> 00:39:41,280 I think we've won the lobster-off. 920 00:39:41,320 --> 00:39:45,800 I still prefer our lobster because I like our lobster claw. 921 00:39:45,840 --> 00:39:47,680 The boys were... 922 00:39:47,720 --> 00:39:49,680 No, no, no, I think we are level. 923 00:39:49,720 --> 00:39:54,120 We were almost on a par, like, it's a whisker's... Par. 924 00:39:54,160 --> 00:39:55,920 Ah, yes, a whisker's par! 925 00:39:55,960 --> 00:39:57,400 So when I went to China, 926 00:39:57,440 --> 00:40:00,640 I actually studied under one of the top chefs in northern China 927 00:40:00,680 --> 00:40:03,800 and he became, like, my master and he's teaching me to become 928 00:40:03,840 --> 00:40:05,720 a master of Chinese culinary art, 929 00:40:05,760 --> 00:40:08,720 so is there anyone around the room who would love 930 00:40:08,760 --> 00:40:11,440 to become a master overnight of anything? 931 00:40:11,480 --> 00:40:13,320 I'd love to be a master of snowboarding. 932 00:40:13,360 --> 00:40:15,400 Jump out of a helicopter with a snowboard strapped 933 00:40:15,440 --> 00:40:17,440 to my feet and just go off piste down a mountain, 934 00:40:17,480 --> 00:40:18,640 that's like the dream. 935 00:40:18,680 --> 00:40:21,680 I hadn't pictured that before but now I can see it, like, yeah. 936 00:40:21,720 --> 00:40:23,640 I can definitely imagine, um... 937 00:40:24,960 --> 00:40:26,840 ..Ashleigh doing some crazy snowboarding. 938 00:40:26,880 --> 00:40:28,720 Did you just forget her name? 939 00:40:28,760 --> 00:40:30,600 I did. 940 00:40:30,640 --> 00:40:33,120 I forgot what sentence I was saying. 941 00:40:33,160 --> 00:40:35,840 So you know what I really like to do, 942 00:40:35,880 --> 00:40:37,920 I must say painting, I like painting. 943 00:40:37,960 --> 00:40:39,480 Ah, OK. 944 00:40:39,520 --> 00:40:41,160 I like, you know, I like painting. 945 00:40:41,200 --> 00:40:42,520 Caravaggio? 946 00:40:42,560 --> 00:40:44,640 No, no, probably Dutch. 947 00:40:44,680 --> 00:40:48,120 You know, that kind of Vermeer and you know... 948 00:40:48,160 --> 00:40:49,280 Van Gogh? 949 00:40:49,320 --> 00:40:51,840 ..Deira. Deira. You'd like to be a Dutch painter? 950 00:40:51,880 --> 00:40:53,720 A Dutch painter. 951 00:40:53,760 --> 00:40:56,800 So he's going to wear clogs and paint. 952 00:40:56,840 --> 00:41:01,280 Right then, who fancies some Chinese lions? 953 00:41:01,320 --> 00:41:04,000 DRUMMING 954 00:41:08,600 --> 00:41:09,840 They were really good, 955 00:41:09,880 --> 00:41:13,720 especially as, you know, they were only small children doing it. 956 00:41:18,880 --> 00:41:22,080 We're educating, we're celebrating Chinese culture 957 00:41:22,120 --> 00:41:25,200 and what's better to see than the lion dances. 958 00:41:25,240 --> 00:41:28,320 I love all those traditional things. Yeah. 959 00:41:28,360 --> 00:41:32,080 Wonderful. Let's keep the tradition... Alive. Yeah. 960 00:41:32,120 --> 00:41:35,200 Dave and Dimitri's last bid for victory is dessert. 961 00:41:35,240 --> 00:41:37,360 It's very delicate work now. 962 00:41:37,400 --> 00:41:39,320 Planting chocolate trees always is. 963 00:41:39,360 --> 00:41:42,120 He finishes off with apple blossom petals 964 00:41:42,160 --> 00:41:43,840 and would you look at that! 965 00:41:43,880 --> 00:41:46,160 A chocolate cherry blossom tree. 966 00:41:46,200 --> 00:41:48,200 Wow, thank you. 967 00:41:48,240 --> 00:41:52,280 This is ruby chocolate with a dark cherry centre 968 00:41:52,320 --> 00:41:56,200 and this is the ancient symbol of love and beauty in China. 969 00:41:56,240 --> 00:41:58,760 We're going to pour in the cherry tea into here, 970 00:41:58,800 --> 00:42:00,800 you should be able to smell cherries now across 971 00:42:00,840 --> 00:42:03,800 the table as well, so you should be able to see 972 00:42:03,840 --> 00:42:07,400 the cherries and taste the cherries and smell the cherries. 973 00:42:07,440 --> 00:42:09,080 And hear the cherries? 974 00:42:09,120 --> 00:42:11,240 Oh, wow, yeah. 975 00:42:11,280 --> 00:42:13,920 The presentation is absolutely beautiful. 976 00:42:13,960 --> 00:42:15,240 Thank you very much. 977 00:42:15,280 --> 00:42:18,120 I'm just not a mad lover of ruby chocolate. OK. 978 00:42:18,160 --> 00:42:21,240 But I really love the custard and I love the cherry. 979 00:42:21,280 --> 00:42:22,880 Personally, it was a bit too sweet. 980 00:42:22,920 --> 00:42:25,480 I'd have liked a bit more of the cherry. Maurizio? 981 00:42:25,520 --> 00:42:26,760 Nice. 982 00:42:26,800 --> 00:42:28,280 Too sweet, not too sweet? 983 00:42:28,320 --> 00:42:29,880 A bit too sweet. 984 00:42:29,920 --> 00:42:31,360 Is that a bit too sweet for you? 985 00:42:31,400 --> 00:42:33,880 A couple of comments - a bit too sweet. 986 00:42:33,920 --> 00:42:35,880 Bit strange, that, it's not a sweet dessert. 987 00:42:35,920 --> 00:42:37,960 With the competition nearing the end, 988 00:42:38,000 --> 00:42:40,400 the gang chat first impressions. 989 00:42:40,440 --> 00:42:44,080 You two, when you walked into the restaurant, 990 00:42:44,120 --> 00:42:46,400 I was like, "All right, here we go!" 991 00:42:46,440 --> 00:42:49,560 I was like, "Yeah, these boys are bringing it." 992 00:42:49,600 --> 00:42:51,680 Here's Johnny. 993 00:42:51,720 --> 00:42:55,360 We knew Maurizio would come out of his shell, didn't we? 994 00:42:55,400 --> 00:42:58,040 You owned the entire night last night. 995 00:42:58,080 --> 00:43:01,960 I don't think he actually knows how funny he actually is. 996 00:43:02,000 --> 00:43:04,080 No, I don't think he does. I think he... Yeah. 997 00:43:04,120 --> 00:43:06,320 I just think you two are just gorgeous. 998 00:43:06,360 --> 00:43:08,120 Oh, amore. 999 00:43:08,160 --> 00:43:11,240 Like, to work together and live together, it's like... 1000 00:43:11,280 --> 00:43:12,800 You are saints. 1001 00:43:12,840 --> 00:43:16,200 You're going to make me cry, stop it. 1002 00:43:16,240 --> 00:43:18,600 It was because they were so sweet about Mauri 1003 00:43:18,640 --> 00:43:20,320 and I love Mauri so much 1004 00:43:20,360 --> 00:43:23,520 and when people talk about Mauri, it makes me emotional. 1005 00:43:23,560 --> 00:43:26,240 I'm starting to get emotional. 1006 00:43:26,280 --> 00:43:28,920 Don't be emotional. SHE CLEARS HER THROAT 1007 00:43:28,960 --> 00:43:30,560 ALL: Cheers! 1008 00:43:30,600 --> 00:43:32,520 Thank you for a fantastic night. 1009 00:43:32,560 --> 00:43:34,760 Difficult to tell if we've won. 1010 00:43:34,800 --> 00:43:37,120 Not everyone enjoyed absolutely everything 1011 00:43:37,160 --> 00:43:38,960 but we've put everything in. 1012 00:43:39,000 --> 00:43:42,480 We've left our heart and souls on that table there. Literally. 1013 00:43:42,520 --> 00:43:44,160 Well, not literally. 1014 00:43:44,200 --> 00:43:46,120 Dave and Dimitri need 34 or more 1015 00:43:46,160 --> 00:43:47,480 to beat Rosaria and Maurizio 1016 00:43:47,520 --> 00:43:48,880 to the prize. 1017 00:43:48,920 --> 00:43:51,960 So tonight we're going to give Dimitri and David... 1018 00:43:52,000 --> 00:43:53,880 BOTH: ..16. 1019 00:43:53,920 --> 00:43:58,080 Everything this evening was incredibly professionally executed 1020 00:43:58,120 --> 00:44:01,120 but some of the food wasn't to our taste 1021 00:44:01,160 --> 00:44:04,800 so that's why we're giving Dave and Dimitri a very well deserved... 1022 00:44:04,840 --> 00:44:08,000 Whoa there. We'll find out who's won together. 1023 00:44:08,040 --> 00:44:10,400 CHEERING 1024 00:44:10,440 --> 00:44:14,520 Third place, we have Ashleigh and Vicky. 1025 00:44:14,560 --> 00:44:16,600 Well done, guys. 1026 00:44:16,640 --> 00:44:18,760 Second place, 1027 00:44:18,800 --> 00:44:21,160 it's David and Dimitri. 1028 00:44:22,600 --> 00:44:25,400 Which means our winners are Rosaria and Maurizio. 1029 00:44:27,040 --> 00:44:30,240 Rosaria and Maurizio scored Dave and Dimitri 16, 1030 00:44:30,280 --> 00:44:32,640 meaning the Italian Club Fish are the winners. 1031 00:44:32,680 --> 00:44:35,800 I think this might be the first thing I've ever won. 1032 00:44:38,280 --> 00:44:39,600 We may not have won 1033 00:44:39,640 --> 00:44:42,280 but we're really happy for Rosaria and Maurizio. 1034 00:44:42,320 --> 00:44:43,920 THEY CHEER 1035 00:44:43,960 --> 00:44:46,880 A little bit disappointed not to take first place tonight 1036 00:44:46,920 --> 00:44:48,680 but we've had a great time. 1037 00:44:48,720 --> 00:44:51,160 We know within our hearts we did everything right today. 1038 00:44:51,200 --> 00:44:52,880 Ganbei! Salute. 1039 00:44:52,920 --> 00:44:54,680 Cheers, guys. 1040 00:44:54,720 --> 00:44:57,080 Well done to you. Well done to you. 1041 00:44:57,120 --> 00:44:59,480 Well done to you. 1042 00:45:20,640 --> 00:45:24,800 Subtitles by Red Bee Media