1 00:00:02,610 --> 00:00:06,210 It's the Celebrity MasterChef final. 2 00:00:06,250 --> 00:00:10,090 This is the culmination of an absolutely fantastic competition. 3 00:00:10,130 --> 00:00:13,170 Why, hello, celebrities! 4 00:00:13,210 --> 00:00:16,290 Ooh! Hello! 5 00:00:16,330 --> 00:00:20,330 We have seen people from the world of acting... 6 00:00:20,370 --> 00:00:22,010 Let's cook. 7 00:00:22,050 --> 00:00:25,730 I feel really stupid! ..singing... Cake, cake, cake! 8 00:00:25,770 --> 00:00:28,370 Yeah, baby!DJs... 9 00:00:28,410 --> 00:00:30,010 Everything's burning. 10 00:00:30,050 --> 00:00:31,290 What the hell is actually going on here? 11 00:00:31,330 --> 00:00:33,090 ..presenters... Ha-ha-ha! 12 00:00:33,130 --> 00:00:34,610 ..reality stars. 13 00:00:34,650 --> 00:00:37,050 This is what we call it, yeah! 14 00:00:37,090 --> 00:00:39,450 There's Traitors, Gladiators. 15 00:00:39,490 --> 00:00:41,970 Wahey! 16 00:00:42,010 --> 00:00:45,370 At times there's been triumphs. 17 00:00:45,410 --> 00:00:48,530 Sex on a plate. Ooh! 18 00:00:48,570 --> 00:00:50,970 Perfect. Wow! 19 00:00:51,010 --> 00:00:53,010 That was a fascinating experiment. 20 00:00:53,050 --> 00:00:54,210 Oh, my pleasure. 21 00:00:54,250 --> 00:00:56,370 Thank you, it's been emotional. 22 00:00:56,410 --> 00:00:58,570 There's been the occasional disaster. 23 00:00:58,610 --> 00:01:00,650 Oh, it's burnt. Oh, my God. 24 00:01:00,690 --> 00:01:02,330 Oh, my patty has fallen apart. 25 00:01:02,370 --> 00:01:03,530 Oh, what did you do? 26 00:01:03,570 --> 00:01:06,250 For crying out loud, let's all have a lay down, shall we? 27 00:01:06,290 --> 00:01:09,210 But this competition has been spectacular. 28 00:01:09,250 --> 00:01:12,690 The Vikings are coming! Come on! Rawwwr! 29 00:01:14,650 --> 00:01:17,290 Woohoo! 30 00:01:17,330 --> 00:01:20,930 We started with 20, down to our final three. 31 00:01:20,970 --> 00:01:22,890 Now it's crunch time. 32 00:01:24,930 --> 00:01:27,490 It means the world to be here. 33 00:01:27,530 --> 00:01:30,210 I think that we all deserve to enjoy today, really, 34 00:01:30,250 --> 00:01:32,490 it's incredible. 35 00:01:34,410 --> 00:01:38,210 {\an8}Whatever you do in life, you work to get to these days. 36 00:01:39,370 --> 00:01:41,650 Bring it on. Let's go. 37 00:01:43,690 --> 00:01:46,850 {\an8}The determination I have is full. 38 00:01:46,890 --> 00:01:49,690 {\an8}It's like a battery, you know when it's fully charged. 39 00:01:49,730 --> 00:01:50,770 I'm so ready, 40 00:01:50,810 --> 00:01:53,050 I cannot really wait to start. 41 00:01:55,050 --> 00:01:57,370 Craig, Vito, Rochenda, 42 00:01:57,410 --> 00:01:59,330 and just one trophy. 43 00:01:59,370 --> 00:02:01,850 Winner takes it all. 44 00:02:08,970 --> 00:02:11,290 Hello. Hello. 45 00:02:20,130 --> 00:02:21,770 Well done, all three of you. 46 00:02:21,810 --> 00:02:25,090 One final push. 47 00:02:25,130 --> 00:02:29,130 This has the makings of an absolutely stand-out 48 00:02:29,170 --> 00:02:30,770 MasterChef final. 49 00:02:30,810 --> 00:02:34,610 Right now, what you've got to deliver is two majestic courses, 50 00:02:34,650 --> 00:02:36,290 a main course and dessert, 51 00:02:36,330 --> 00:02:38,330 and you have two hours. 52 00:02:38,370 --> 00:02:42,730 At the end of this, one of you will be our champion. 53 00:02:42,770 --> 00:02:43,970 Let's go. 54 00:02:53,050 --> 00:02:56,090 Oh, today, today, we dance! 55 00:02:58,130 --> 00:02:59,770 It's such a blessing to be here. 56 00:02:59,810 --> 00:03:02,410 We all just feel like ready for it and up for it. 57 00:03:02,450 --> 00:03:03,970 So, yeah, up for it. 58 00:03:07,970 --> 00:03:09,970 When John and Gregg were speaking at the top, I was feeling 59 00:03:10,010 --> 00:03:12,090 a little bit kind of, I don't know, a little bit emotional 60 00:03:12,130 --> 00:03:15,050 because it's our last day here. Like, it's been so good, 61 00:03:15,090 --> 00:03:17,410 none of us want it to end. 62 00:03:17,450 --> 00:03:20,330 Craig, I believe, is a master technician. 63 00:03:24,210 --> 00:03:25,930 Mate, for a celebrity cook, 64 00:03:25,970 --> 00:03:29,410 I mean, this guy is showing some skill here. 65 00:03:29,450 --> 00:03:30,890 I'm lost for words. 66 00:03:30,930 --> 00:03:32,970 It is perfect! 67 00:03:33,010 --> 00:03:34,210 Absolutely stunning. 68 00:03:34,250 --> 00:03:36,170 This is incredible. 69 00:03:37,530 --> 00:03:39,690 Craig along the way has shown off huge amounts of process. 70 00:03:39,730 --> 00:03:43,650 He wants to show off, but every so often Craig can make 71 00:03:43,690 --> 00:03:45,370 a little mistake. 72 00:03:45,410 --> 00:03:48,210 I can't believe what I've just done. 73 00:03:48,250 --> 00:03:50,650 I can't ignore the fact that you've got salt across the top 74 00:03:50,690 --> 00:03:52,410 of your tart. No. 75 00:03:52,450 --> 00:03:55,250 He can't afford a mistake in this round. 76 00:03:55,290 --> 00:03:57,810 Oh! 77 00:03:57,850 --> 00:04:00,170 Truth be told, this competition's done more than just 78 00:04:00,210 --> 00:04:01,410 improve my cooking, 79 00:04:01,450 --> 00:04:04,330 {\an8}it's kind of altered the way I think about life. 80 00:04:04,370 --> 00:04:07,210 I'm having, like, the greatest time. Taking on challenges 81 00:04:07,250 --> 00:04:10,650 I would have avoided before for fear of not doing well in them. 82 00:04:10,690 --> 00:04:12,730 Fish in! I'm a yes man now. 83 00:04:12,770 --> 00:04:15,890 Whoa! That's a beautiful thing! 84 00:04:15,930 --> 00:04:18,730 Skill after skill after skill! 85 00:04:18,770 --> 00:04:21,690 I've got no criticism at all. 86 00:04:21,730 --> 00:04:22,890 That's a triumph. 87 00:04:22,930 --> 00:04:24,930 What a day! 88 00:04:24,970 --> 00:04:27,570 What does that say? Is it salt, is it sugar? 89 00:04:27,610 --> 00:04:30,090 Don't you dare mix those! HE LAUGHS 90 00:04:30,130 --> 00:04:31,210 Brilliant. 91 00:04:31,250 --> 00:04:33,690 You've got a very supportive wife. Mm. 92 00:04:33,730 --> 00:04:35,250 Four children. Yes. 93 00:04:35,290 --> 00:04:37,970 They have said to me this morning and they all sent individual 94 00:04:38,010 --> 00:04:40,850 messages. My youngest daughter calls me "bruv". 95 00:04:40,890 --> 00:04:43,730 She goes, "Bro, you got this, crack on. 96 00:04:43,770 --> 00:04:45,930 "We're very proud of you. Whatever happens, happens. 97 00:04:45,970 --> 00:04:49,930 "Go and have a good time, because you get to do this once." 98 00:04:51,530 --> 00:04:54,450 The idea behind my main course today, it's kind of like this whole 99 00:04:54,490 --> 00:04:56,530 story of MasterChef on a plate. 100 00:04:56,570 --> 00:04:59,810 I came in wanting to cook everything around me, 101 00:04:59,850 --> 00:05:01,730 not trying to do too much. 102 00:05:01,770 --> 00:05:03,250 HE EXHALES 103 00:05:03,290 --> 00:05:04,970 That's been the biggest learning for me. 104 00:05:05,010 --> 00:05:08,210 So I'm really using three ingredients - monkfish, 105 00:05:08,250 --> 00:05:10,770 mussels and leeks. 106 00:05:10,810 --> 00:05:12,410 Process, process. 107 00:05:12,450 --> 00:05:15,250 Monkfish is a fantastic fish if you know how to cook it. 108 00:05:15,290 --> 00:05:17,970 You've got to colour the outside really nicely. 109 00:05:18,010 --> 00:05:21,410 Hopefully, a good amount of butter and lots and lots of seasoning. 110 00:05:21,450 --> 00:05:22,970 But you don't want to overcook it. 111 00:05:23,010 --> 00:05:27,370 If you overcook it, it goes really chewy, almost bouncy. 112 00:05:27,410 --> 00:05:30,330 Around the outside, a mussel veloute. 113 00:05:30,370 --> 00:05:32,530 Glug. That's how I measure wine. 114 00:05:32,570 --> 00:05:36,570 Velvety cream rich sauce should be silky smooth. 115 00:05:36,610 --> 00:05:38,290 I love mussels. 116 00:05:38,330 --> 00:05:41,010 For me, childhood, Ireland, 117 00:05:41,050 --> 00:05:44,450 Dad, they're just an amazing thing. 118 00:05:44,490 --> 00:05:48,210 On a bed of buttered leeks and wild garlic. 119 00:05:48,250 --> 00:05:52,530 It's got the makings of a beautiful, elegant dish. 120 00:05:52,570 --> 00:05:55,690 HE HUMS AND WHISTLES 121 00:05:55,730 --> 00:05:58,010 Three egg whites. Let's go! 122 00:05:58,050 --> 00:06:02,690 Craig's dessert is a blood orange panna cotta served with lemon curd 123 00:06:02,730 --> 00:06:05,450 and a salted chocolate tuile. 124 00:06:05,490 --> 00:06:08,170 You're going to put salt in a dessert deliberately? 125 00:06:08,210 --> 00:06:12,890 I need to rid myself of the ghosts of the demons of Saltgate. 126 00:06:15,610 --> 00:06:17,010 A panna cotta is not easy. 127 00:06:17,050 --> 00:06:21,010 You've got to put enough gelatine so it just holds. 128 00:06:21,050 --> 00:06:23,730 Don't forget the blast chiller, blast chiller, blast chiller. 129 00:06:23,770 --> 00:06:28,490 Lovely, rich, almost marmalade bitter blood orange. 130 00:06:28,530 --> 00:06:30,850 Oh, look at the colour of that. Oh, my word. 131 00:06:30,890 --> 00:06:32,490 That's a lovely flavour. 132 00:06:32,530 --> 00:06:34,490 Come on! OK. 133 00:06:34,530 --> 00:06:36,050 On the side of that, a tuile - 134 00:06:36,090 --> 00:06:39,450 he wants to show off process and technique. 135 00:06:39,490 --> 00:06:40,690 SIGHS:Yes. 136 00:06:40,730 --> 00:06:43,130 It's the most stressful thing I'll do today. 137 00:06:43,170 --> 00:06:45,650 Salted chocolate, nice idea. 138 00:06:45,690 --> 00:06:47,930 He's just got to make sure that he doesn't mistake 139 00:06:47,970 --> 00:06:49,770 his flaked salt for sugar. 140 00:06:49,810 --> 00:06:51,970 Salt, salt, salt, not sugar. 141 00:06:53,690 --> 00:06:57,730 If I allow myself a daydream, the daydream would be ringing my 142 00:06:57,770 --> 00:07:01,330 family and telling them I'm bringing home a trophy to them. 143 00:07:01,370 --> 00:07:02,450 How long have we got, guys? 144 00:07:02,490 --> 00:07:05,050 One hour gone, and it's the final! 145 00:07:05,090 --> 00:07:06,050 Come on! 146 00:07:07,490 --> 00:07:09,850 How you doing, miss? Oh, good! How are you, darling? 147 00:07:09,890 --> 00:07:11,330 All good. 148 00:07:11,370 --> 00:07:15,290 Rochenda, for me, is the most eclectic cook of the competition, 149 00:07:15,330 --> 00:07:19,210 and we've seen her cook food from all round the world. 150 00:07:20,570 --> 00:07:22,330 That's a dish you could put in the final. 151 00:07:22,370 --> 00:07:24,330 I have died and gone to heaven. 152 00:07:24,370 --> 00:07:27,050 CORK POPS Whoa! 153 00:07:27,090 --> 00:07:28,850 Mate, that is an absolute treat. 154 00:07:28,890 --> 00:07:31,890 It's got style, it's got ambition. 155 00:07:35,130 --> 00:07:38,090 It's delicious. Yes! 156 00:07:38,130 --> 00:07:40,690 Trofie di Rochenda. Oh! 157 00:07:40,730 --> 00:07:42,970 I'm happy to do a nettle risotto. 158 00:07:43,010 --> 00:07:44,570 All right, Nigella! 159 00:07:44,610 --> 00:07:47,650 I'm considering her journey... Yeah, man! 160 00:07:47,690 --> 00:07:49,650 ..and I can't remember a mistake. 161 00:07:49,690 --> 00:07:52,170 OK. Final service! 162 00:07:52,210 --> 00:07:55,250 She's had a really strong competition! 163 00:07:55,290 --> 00:07:57,530 OK, Rochenda. Awesome! 164 00:07:57,570 --> 00:08:00,130 Massive congrats to whoever put this together. 165 00:08:00,170 --> 00:08:02,930 It really is a work of art. 166 00:08:02,970 --> 00:08:05,570 Oh, I couldn't be more proud of myself. 167 00:08:05,610 --> 00:08:07,370 How are you all doing, you all right? 168 00:08:07,410 --> 00:08:10,050 Yes, Chef! Yes, Chef! 169 00:08:10,090 --> 00:08:13,170 Watch out, you might get messy. 170 00:08:13,210 --> 00:08:15,530 Everyone wants to snatch the crown. 171 00:08:15,570 --> 00:08:18,330 {\an8}I mean, we're here now, why not try? 172 00:08:18,370 --> 00:08:20,170 {\an8}SHE LAUGHS 173 00:08:22,490 --> 00:08:24,050 Is this a big deal for you today? 174 00:08:24,090 --> 00:08:25,530 Yeah, it's a really big deal. 175 00:08:25,570 --> 00:08:29,570 I mean, I couldn't cook at all ten years ago, so it's been a long, long 176 00:08:29,610 --> 00:08:32,170 journey and it's ended up here, so, 177 00:08:32,210 --> 00:08:34,930 I mean, what more could a girl ask for? 178 00:08:37,210 --> 00:08:39,210 Wish me luck! 179 00:08:39,250 --> 00:08:41,050 I'm not going to go rogue with anything today. 180 00:08:41,090 --> 00:08:42,530 I'm stripping it back - 181 00:08:42,570 --> 00:08:44,210 it's going to go classic. 182 00:08:44,250 --> 00:08:45,250 Ooh! 183 00:08:45,290 --> 00:08:47,730 I've travelled round the world with my food, and I want to bring 184 00:08:47,770 --> 00:08:49,130 it back home. 185 00:08:49,170 --> 00:08:50,570 Rump of lamb! 186 00:08:50,610 --> 00:08:54,810 Rochenda's main course is a roast rump of lamb, fondant potato... 187 00:08:54,850 --> 00:08:57,770 Oh! ..a mint sauce... 188 00:08:57,810 --> 00:09:01,890 I was hoping for not a boil over today, but done me usual. 189 00:09:01,930 --> 00:09:04,010 ..with a lamb jus. 190 00:09:04,050 --> 00:09:05,930 There's a huge amount of work in here, 191 00:09:05,970 --> 00:09:08,130 real classic style and skill. 192 00:09:08,170 --> 00:09:09,970 Oh! 193 00:09:10,010 --> 00:09:13,530 If she gets that lamb fat crispy, and it's nice and pink 194 00:09:13,570 --> 00:09:17,690 and juicy inside, she may well get my vote, cos that is delicious. 195 00:09:17,730 --> 00:09:19,970 Render! Render! 196 00:09:20,010 --> 00:09:23,330 Kale, anchovies and hazelnuts in a bonbon. 197 00:09:23,370 --> 00:09:26,290 Woo! It's not something I can remember eating before, 198 00:09:26,330 --> 00:09:27,770 and I really want 199 00:09:27,810 --> 00:09:29,930 to see how that turns out, cos that is strong. 200 00:09:29,970 --> 00:09:31,090 Ooh! 201 00:09:31,130 --> 00:09:33,850 Great. Great. 202 00:09:33,890 --> 00:09:36,330 Right, what's next? 203 00:09:36,370 --> 00:09:40,090 Rochenda's going to make an orange polenta cake. 204 00:09:40,130 --> 00:09:41,890 Oranges and lemons boiled, 205 00:09:41,930 --> 00:09:45,570 and then they're blended whole, 206 00:09:45,610 --> 00:09:48,690 and then the polenta is added to it. 207 00:09:48,730 --> 00:09:52,330 Polenta cake, if it's too dry, can be almost gravelly. 208 00:09:52,370 --> 00:09:54,850 You want it to be as moist as you can, but too wet, 209 00:09:54,890 --> 00:09:56,690 it won't hold, it'll fall apart. 210 00:09:56,730 --> 00:09:58,810 Rochenda, it's smelling good. 211 00:09:58,850 --> 00:10:00,730 Thank you very much. 212 00:10:00,770 --> 00:10:03,210 I need to get that in. 213 00:10:03,250 --> 00:10:05,010 Woo! 214 00:10:05,050 --> 00:10:09,730 Dessert inspiration is dedicated to my lovely friend Sam's son, 215 00:10:09,770 --> 00:10:12,970 who is called Sidney, who is also known as Peanut, 216 00:10:13,010 --> 00:10:15,810 and he's a little 14-year-old aspiring chef. 217 00:10:15,850 --> 00:10:18,730 And when he mentioned to me what his favourite dessert was, 218 00:10:18,770 --> 00:10:21,890 it was just a no-brainer, I had to go with it. 219 00:10:23,250 --> 00:10:26,650 Sidney is such a massive fan of MasterChef. 220 00:10:26,690 --> 00:10:28,450 So here's to you, Sidney. 221 00:10:30,530 --> 00:10:33,130 Also, pistachio ice cream. 222 00:10:33,170 --> 00:10:34,330 Mm. 223 00:10:34,370 --> 00:10:36,930 How's your ice cream? Churning away. 224 00:10:36,970 --> 00:10:38,290 Is it going to be churned in time? 225 00:10:38,330 --> 00:10:40,770 I hope so, yeah. 226 00:10:40,810 --> 00:10:42,610 Fingers crossed. 227 00:10:42,650 --> 00:10:44,850 You have just 40 minutes left, everybody, 228 00:10:44,890 --> 00:10:46,450 40 minutes. Where's the time gone? 229 00:10:46,490 --> 00:10:48,130 40 minutes. 230 00:10:48,170 --> 00:10:50,610 I shouldn't have... 231 00:10:50,650 --> 00:10:54,450 Vito just does beautiful Italian food 232 00:10:54,490 --> 00:10:57,810 as well as anybody I've ever met. 233 00:10:59,290 --> 00:11:01,930 Magnifico. Oh, grazie. 234 00:11:01,970 --> 00:11:05,770 That is superb. It's got my tongue dancing! 235 00:11:05,810 --> 00:11:08,770 His food seems humble, but, actually, in technique, 236 00:11:08,810 --> 00:11:10,850 it's really complicated. 237 00:11:10,890 --> 00:11:14,850 This is parmigiana in fifth gear. Hey! 238 00:11:14,890 --> 00:11:18,010 His inspiration on the way has been his uncle, his grandmother 239 00:11:18,050 --> 00:11:19,210 and his mother. 240 00:11:19,250 --> 00:11:22,450 It's the food he loves, it's what he grew up with. 241 00:11:22,490 --> 00:11:25,490 I watched you make this tart with the care and the love 242 00:11:25,530 --> 00:11:27,530 because you did this for your uncle. 243 00:11:27,570 --> 00:11:30,090 Oh, I'm so overwhelmed. 244 00:11:30,130 --> 00:11:32,650 And he's showing us not just in the plate of food, 245 00:11:32,690 --> 00:11:35,290 but the way in which he dances around the kitchen. 246 00:11:35,330 --> 00:11:36,570 Woo! 247 00:11:37,970 --> 00:11:40,090 Boom! 248 00:11:40,130 --> 00:11:43,010 We know where his heart is, we know where his style is, 249 00:11:43,050 --> 00:11:45,170 and it is beautiful. 250 00:11:45,210 --> 00:11:48,170 Woo!This experience means so much to me. 251 00:11:48,210 --> 00:11:52,810 I'm used to dancing with someone, so I always have to, let's say, 252 00:11:52,850 --> 00:11:55,490 bring the attention to the lady, because the lady is the picture, 253 00:11:55,530 --> 00:11:57,610 I'm the frame. But here I am the picture 254 00:11:57,650 --> 00:12:00,810 AND the frame. It's the first time I do something just for myself, 255 00:12:00,850 --> 00:12:03,930 and I'm so happy, so grateful, so overwhelmed. 256 00:12:09,930 --> 00:12:12,010 How are you feeling about this final? 257 00:12:12,050 --> 00:12:14,690 I feel nervous, I just hide always with a smile. 258 00:12:14,730 --> 00:12:18,450 My nonna said, "Vito, you got this. Just believe in yourself." 259 00:12:18,490 --> 00:12:21,050 So I decided because you know that I like to write everything here, 260 00:12:21,090 --> 00:12:23,210 the recipe, I wrote the sentence, 261 00:12:23,250 --> 00:12:25,130 "You got this. Believe in yourself." 262 00:12:25,170 --> 00:12:26,970 So while I cook, I'll just repeat this, 263 00:12:27,010 --> 00:12:29,330 and I know they're there with me. 264 00:12:30,970 --> 00:12:34,210 Vito's first course is scialatielli allo scoglio. 265 00:12:34,250 --> 00:12:38,250 He's making us a pasta dish which is laden with seafood. 266 00:12:38,290 --> 00:12:40,890 I really feel the pressure. 267 00:12:40,930 --> 00:12:43,610 But Vito is making a pasta I've never seen before. 268 00:12:43,650 --> 00:12:47,610 This pasta is particularly difficult because you've got the flour 269 00:12:47,650 --> 00:12:50,010 and the egg, but he's adding milk to that, 270 00:12:50,050 --> 00:12:52,130 and he's adding cheese to that. 271 00:12:52,170 --> 00:12:55,970 Too much cheese and that flavour is challenging the fish. 272 00:12:56,010 --> 00:12:58,490 OK. 273 00:12:58,530 --> 00:13:03,090 One day my family and I went to Positano, 274 00:13:03,130 --> 00:13:06,170 and we had this scialatielli allo scoglio, 275 00:13:06,210 --> 00:13:08,530 just eating in front of the sea. 276 00:13:08,570 --> 00:13:11,410 It was one of the best days ever... 277 00:13:13,770 --> 00:13:16,290 Has to be 10cm each. 278 00:13:16,330 --> 00:13:19,290 ..so I want to bring that day to MasterChef. 279 00:13:21,810 --> 00:13:25,050 These bits of pasta are mixed with lots of different things 280 00:13:25,090 --> 00:13:26,450 from the sea. 281 00:13:26,490 --> 00:13:28,930 There is prawns, there is mussels, there is clams, 282 00:13:28,970 --> 00:13:32,450 There is a squid that I cut in ring - everything. 283 00:13:32,490 --> 00:13:33,930 He's got to be really careful 284 00:13:33,970 --> 00:13:36,930 the texture of each one of those individual bits of seafood 285 00:13:36,970 --> 00:13:40,930 is absolutely perfect, but the whole dish comes together as one. 286 00:13:42,610 --> 00:13:45,610 Speed up, Vito! 287 00:13:47,810 --> 00:13:49,450 OK. 288 00:13:49,490 --> 00:13:52,970 The dessert is the baba, which is like, you know, 289 00:13:53,010 --> 00:13:56,570 the one my mum or my nonna used to make for me on Sunday, 290 00:13:56,610 --> 00:13:58,490 you know, it's like a big baba, 291 00:13:58,530 --> 00:14:00,890 like this, very spongy, full of rum. 292 00:14:07,210 --> 00:14:10,290 A rum baba. He's got to make a perfect sponge. 293 00:14:10,330 --> 00:14:11,570 Oh, we like it. 294 00:14:11,610 --> 00:14:13,410 And he's got to soak it in enough booze 295 00:14:13,450 --> 00:14:15,130 so you taste that booze. 296 00:14:17,490 --> 00:14:21,170 But the sponge has got to be quite dense so it can HANDLE 297 00:14:21,210 --> 00:14:22,330 all of that booze. 298 00:14:23,810 --> 00:14:26,050 But I make two different options. 299 00:14:26,090 --> 00:14:28,170 So I would like to make with rum. 300 00:14:28,210 --> 00:14:30,770 The other one is with the cream and the cherry. 301 00:14:30,810 --> 00:14:31,970 Fabulous! 302 00:14:33,130 --> 00:14:34,610 Huge amount of work. 303 00:14:34,650 --> 00:14:36,970 He's going to be really pushing it. 304 00:14:37,010 --> 00:14:38,410 When I'm in the kitchen, 305 00:14:38,450 --> 00:14:41,050 I can actually imagine my family right behind me. 306 00:14:41,090 --> 00:14:44,570 I can see them focused on the food with me. 307 00:14:44,610 --> 00:14:46,290 I never feel alone. 308 00:14:48,690 --> 00:14:51,530 Finalists, you have just 20 minutes. 309 00:14:52,770 --> 00:14:54,650 Ah!!! 310 00:14:54,690 --> 00:14:57,290 I've got to get my fish on, star of the show, 311 00:14:57,330 --> 00:14:59,250 which is worrying me slightly. 312 00:14:59,290 --> 00:15:02,450 Just got to concentrate now in these last minutes. 313 00:15:02,490 --> 00:15:03,930 SHE EXHALES 314 00:15:03,970 --> 00:15:05,130 Oi! 315 00:15:06,530 --> 00:15:09,050 The pasta has to finish to cook in the sauce. 316 00:15:09,090 --> 00:15:11,930 How many minutes left? You have ten minutes. 317 00:15:12,970 --> 00:15:15,050 Oh, like, this is so stressful. 318 00:15:16,610 --> 00:15:19,370 How are you going on, Vito? I'm getting there. 319 00:15:19,410 --> 00:15:20,970 Bello, bello! 320 00:15:22,490 --> 00:15:24,370 You have just five minutes. 321 00:15:26,010 --> 00:15:29,770 Can I get a blowtorch, somebody? I need to burn this place down. 322 00:15:32,530 --> 00:15:34,570 That ice cream going to be churned, you reckon? 323 00:15:34,610 --> 00:15:36,410 ROCHENDA:Yeah. Easy! 324 00:15:39,290 --> 00:15:43,090 Oh. Yes, sir. You're trying to get us drunk. 325 00:15:43,130 --> 00:15:47,450 You have one minute to complete your masterpiece. 326 00:15:47,490 --> 00:15:48,970 Oh, mamma mia! 327 00:15:51,450 --> 00:15:54,090 Oh, it's looking good, but you are running out of time. 328 00:15:54,130 --> 00:15:56,290 Oh, God. Has this worked? 329 00:15:56,330 --> 00:15:57,850 How's your ice cream, Rochenda? 330 00:15:57,890 --> 00:15:59,570 Oh, my God, what the hell is that? 331 00:15:59,610 --> 00:16:00,810 Ah! 332 00:16:00,850 --> 00:16:02,450 Guys, that's it! 333 00:16:02,490 --> 00:16:04,250 Your time is up. Well done, everybody. 334 00:16:04,290 --> 00:16:05,690 Go on, lads! 335 00:16:08,930 --> 00:16:10,490 Boom! 336 00:16:10,530 --> 00:16:12,170 Craig. 337 00:16:12,210 --> 00:16:13,410 Go on! Go on! 338 00:16:20,610 --> 00:16:24,170 Craig's main course is monkfish on a bed of buttered 339 00:16:24,210 --> 00:16:29,490 leeks and wild garlic, topped with a panko mussel and crispy leeks 340 00:16:29,530 --> 00:16:33,410 served with a mussel veloute and a wild garlic oil. 341 00:16:39,490 --> 00:16:44,530 It's a rich, buttery, creamy dish, and the fish is cooked perfectly. 342 00:16:44,570 --> 00:16:47,330 The little bonbon, crispy bonbon, with the salty mussel 343 00:16:47,370 --> 00:16:49,170 inside is a little treat. 344 00:16:49,210 --> 00:16:52,770 I think this is a fantastic demonstration of some 345 00:16:52,810 --> 00:16:54,490 serious, classic cookery. 346 00:16:56,010 --> 00:16:59,490 Your sauce has that wonderful richness of moules mariniere 347 00:16:59,530 --> 00:17:01,010 with cream running through it. 348 00:17:01,050 --> 00:17:04,690 The leeks underneath, nice and buttery, 349 00:17:04,730 --> 00:17:06,010 and it's great. 350 00:17:09,250 --> 00:17:10,970 Look at all this style and elegance. 351 00:17:11,010 --> 00:17:12,450 Who is this person? 352 00:17:13,970 --> 00:17:18,610 Craig's dessert is blood orange panna cotta with lemon curd, 353 00:17:18,650 --> 00:17:22,170 a salted chocolate tuile, fresh blood orange, 354 00:17:22,210 --> 00:17:24,130 and a brown sugar crumb. 355 00:17:28,130 --> 00:17:31,410 I love the fact that you've used blood orange. 356 00:17:31,450 --> 00:17:34,890 It's bitter and slightly sweet at the same time. 357 00:17:34,930 --> 00:17:36,850 On the side of that and the brown sugar crumb, 358 00:17:36,890 --> 00:17:39,170 almost like the base of a cheesecake. 359 00:17:39,210 --> 00:17:43,450 Fantastic. Your tuile is a little bit thick, but it has a snap. 360 00:17:43,490 --> 00:17:44,930 So that's really good news. 361 00:17:44,970 --> 00:17:48,730 Your panna cotta, as you can see, is a little bit firm, 362 00:17:48,770 --> 00:17:50,850 but I appreciate the work. 363 00:17:50,890 --> 00:17:53,330 Unbelievably. I think that's great. 364 00:17:54,490 --> 00:17:58,170 I love the contrast of the lemon curd on the top - properly sharp. 365 00:17:58,210 --> 00:18:02,770 I think you've taken it to the edge with the amount of gelatine, right? 366 00:18:02,810 --> 00:18:06,010 But the flavours of blood orange, lemon curd and salted chocolate 367 00:18:06,050 --> 00:18:07,330 are lovely. 368 00:18:08,930 --> 00:18:11,130 Throughout the whole of this competition, including today, 369 00:18:11,170 --> 00:18:14,410 you have refused to take it easy or play it safe. 370 00:18:14,450 --> 00:18:17,170 You have always, always pushed yourself. 371 00:18:17,210 --> 00:18:19,130 It's been the greatest time. 372 00:18:19,170 --> 00:18:20,410 I... 373 00:18:27,090 --> 00:18:28,610 HE EXHALES 374 00:18:31,610 --> 00:18:34,770 So emotional. What's going on?! 375 00:18:34,810 --> 00:18:37,490 Inside, it's a little party going on in there. 376 00:18:37,530 --> 00:18:39,250 Ah, it's great. 377 00:18:39,290 --> 00:18:42,570 What a great way to finish this up. 378 00:18:42,610 --> 00:18:43,970 Oh, my God. 379 00:18:44,010 --> 00:18:46,130 What has this place done to us? 380 00:18:48,490 --> 00:18:50,610 Yeah. It's intense. 381 00:18:52,370 --> 00:18:53,610 Woo! 382 00:18:55,450 --> 00:18:58,050 Rochenda, if you would, please. 383 00:19:04,490 --> 00:19:09,290 Rochenda's main course is rump of lamb with mint sauce, 384 00:19:09,330 --> 00:19:13,810 fondant potato, a kale, anchovy and hazelnut bonbon, 385 00:19:13,850 --> 00:19:15,810 onion cream, 386 00:19:15,850 --> 00:19:20,690 charred spring onion and a lamb and red wine sauce. 387 00:19:24,970 --> 00:19:26,570 That lamb is perfect. 388 00:19:26,610 --> 00:19:29,010 It's pink and it's juicy. 389 00:19:29,050 --> 00:19:30,370 Fondant is perfectly well done. 390 00:19:30,410 --> 00:19:32,210 I think it could have done with a sprinkle of salt. 391 00:19:32,250 --> 00:19:34,890 OK. That bonbon is particularly great. 392 00:19:34,930 --> 00:19:36,490 There's a slight nuttiness to it. 393 00:19:36,530 --> 00:19:38,410 You've cooked the kale inside. 394 00:19:38,450 --> 00:19:40,850 A lot of really good cookery here. 395 00:19:43,450 --> 00:19:47,850 That sweet, rich onion sauce goes beautifully with the lamb. 396 00:19:47,890 --> 00:19:50,290 Spring onions. Lovely idea. I like the way in which you twist them. 397 00:19:50,330 --> 00:19:51,810 The mint sauce - tasty. 398 00:19:51,850 --> 00:19:54,210 Could probably do with a bit more of a zing, but it's really well 399 00:19:54,250 --> 00:19:56,730 made and there's some great, classic technique. 400 00:19:56,770 --> 00:19:58,490 Thank you so much. 401 00:20:00,690 --> 00:20:04,810 Rochenda's dessert is orange polenta cake... 402 00:20:04,850 --> 00:20:06,570 I think it's a really pretty thing. 403 00:20:06,610 --> 00:20:07,970 Thank you very much. 404 00:20:08,010 --> 00:20:09,970 Really pretty. 405 00:20:10,010 --> 00:20:14,130 ..soaked in an orange syrup, topped with a pistachio crumb, 406 00:20:14,170 --> 00:20:18,450 fresh blackberries and served with a pistachio ice cream. 407 00:20:30,810 --> 00:20:32,490 Your cake is made beautifully. 408 00:20:32,530 --> 00:20:34,050 The flavours are fantastic. 409 00:20:34,090 --> 00:20:37,410 You get sweetness coming from the orange, the sharpness 410 00:20:37,450 --> 00:20:40,690 of lemon, and across the top of that you've got more sweetness 411 00:20:40,730 --> 00:20:42,570 and bitterness at the same time with those pistachio nuts. 412 00:20:42,610 --> 00:20:44,450 And then a sharpness from the blackberry. 413 00:20:44,490 --> 00:20:46,730 I'm sad that pistachio ice cream hasn't set. 414 00:20:46,770 --> 00:20:48,410 It's really beautiful. 415 00:20:48,450 --> 00:20:50,890 It's mellow, but at the same time really, really rich. 416 00:20:50,930 --> 00:20:52,610 It tastes great. 417 00:20:54,610 --> 00:20:56,330 With polenta cake, you get a little bit... 418 00:20:56,370 --> 00:20:57,890 It's almost like gritty. 419 00:20:57,930 --> 00:21:00,690 It's a little bit of crunch, and I love it. 420 00:21:00,730 --> 00:21:02,530 I think your cake is superb. 421 00:21:02,570 --> 00:21:03,970 Thank you so much. 422 00:21:05,250 --> 00:21:07,810 Throughout this competition, you've never been shy. 423 00:21:07,850 --> 00:21:09,650 You've never been frightened. 424 00:21:09,690 --> 00:21:13,210 You kept on fighting all the way to the end. 425 00:21:13,250 --> 00:21:16,890 I mean, thank you so much for having me. 426 00:21:16,930 --> 00:21:19,090 It's been absolutely brilliant. 427 00:21:27,810 --> 00:21:30,450 VITO:Well done. Come here. Come on. 428 00:21:30,490 --> 00:21:31,850 That's beautiful. 429 00:21:31,890 --> 00:21:33,930 ROCHENDA:I'm feeling overwhelmed with emotion. 430 00:21:33,970 --> 00:21:36,810 It's like getting to the end of a kind of massive race. 431 00:21:36,850 --> 00:21:39,170 Oh. CRAIG:I know, right? 432 00:21:39,210 --> 00:21:40,570 I know, right? 433 00:21:40,610 --> 00:21:41,970 Get across the finish line 434 00:21:42,010 --> 00:21:43,690 and you just feel so proud of yourself. 435 00:21:43,730 --> 00:21:46,490 Because it's just like it's all done and dusted. 436 00:21:46,530 --> 00:21:48,330 VITO:It's been beautiful, guys. 437 00:21:49,970 --> 00:21:52,570 ROCHENDA:Yeah, it is such an amazing feeling. 438 00:21:53,890 --> 00:21:55,890 Vito, please. 439 00:22:00,730 --> 00:22:01,890 Ciao. 440 00:22:04,690 --> 00:22:08,650 Vito's main is a seafood scialatielli - 441 00:22:08,690 --> 00:22:10,690 handmade basil, Parmesan 442 00:22:10,730 --> 00:22:13,970 and pecorino pasta with prawns, 443 00:22:14,010 --> 00:22:17,170 clams, mussels and squid, 444 00:22:17,210 --> 00:22:19,730 served in a tomato and chilli sauce. 445 00:22:25,130 --> 00:22:28,930 And it tastes fantastic. Really? Delicious. Thank you. 446 00:22:28,970 --> 00:22:32,170 You cooked every single piece of seafood here really beautifully. 447 00:22:32,210 --> 00:22:34,210 The prawns still tastes of a prawn, 448 00:22:34,250 --> 00:22:37,450 rich and wonderful. The mussels, slightly nutty. The clams, 449 00:22:37,490 --> 00:22:39,570 all slippery and tasting of the sea. 450 00:22:39,610 --> 00:22:42,930 I don't have any complaints at all. 451 00:22:42,970 --> 00:22:44,130 Thank you. 452 00:22:45,170 --> 00:22:46,690 Pasta with milk and cheese. 453 00:22:46,730 --> 00:22:48,930 That is delicious. Sweet tomato. 454 00:22:48,970 --> 00:22:50,370 More than a hint of chilli. 455 00:22:50,410 --> 00:22:54,650 That is a connoisseur's proper Italian splendour, 456 00:22:54,690 --> 00:22:56,490 with the fruit of the sea. 457 00:22:58,130 --> 00:22:59,250 Yes! 458 00:23:01,370 --> 00:23:05,130 For his dessert, Vito has served a rum baba. 459 00:23:05,170 --> 00:23:08,890 One half only soaked in rum syrup... 460 00:23:08,930 --> 00:23:13,130 ..the other half is also topped with zabaglione, a Marsala wine 461 00:23:13,170 --> 00:23:15,610 cream, and cherries in syrup. 462 00:23:20,730 --> 00:23:24,290 Your babas themselves are cooked absolutely perfectly. 463 00:23:24,330 --> 00:23:26,690 It's light and it's airy. 464 00:23:26,730 --> 00:23:32,210 My head is slowly spinning because it's all flavoured with rum. 465 00:23:32,250 --> 00:23:36,770 Your zabaglione cream is slightly sweet, but not too sweet. 466 00:23:36,810 --> 00:23:38,090 It's delightful. 467 00:23:40,050 --> 00:23:41,690 One of them is cherry. 468 00:23:41,730 --> 00:23:44,650 The other half is completely drenched. 469 00:23:44,690 --> 00:23:48,290 If you put your fork in it, you can see the liquid coming out. 470 00:23:48,330 --> 00:23:50,290 I'll tell you why you are a brave man. 471 00:23:50,330 --> 00:23:53,690 It looks spartan, so you're just relying on the quality 472 00:23:53,730 --> 00:23:55,970 of your cookery. You are absolutely right. 473 00:23:56,010 --> 00:23:57,290 You are absolutely bang-on. 474 00:23:57,330 --> 00:23:59,930 That is perfect, perfect, perfect. 475 00:23:59,970 --> 00:24:01,490 Oh, really?! 476 00:24:03,650 --> 00:24:06,530 Throughout this competition, the love for your family and food 477 00:24:06,570 --> 00:24:08,130 has shone through all the way. 478 00:24:08,170 --> 00:24:10,090 Love what you've delivered. 479 00:24:10,130 --> 00:24:12,850 I think your flavours are fantastic, and you should be really 480 00:24:12,890 --> 00:24:15,090 pleased with what you've done. 481 00:24:15,130 --> 00:24:16,650 Yeah! 482 00:24:16,690 --> 00:24:17,890 Oh! 483 00:24:19,210 --> 00:24:20,730 Oh, thank God. Amazing. 484 00:24:20,770 --> 00:24:23,010 I gave all my best. 485 00:24:23,050 --> 00:24:27,090 I feel happy, I feel that I spread love. 486 00:24:28,930 --> 00:24:30,170 Are you all right? 487 00:24:35,010 --> 00:24:36,650 They did not take this final lightly. 488 00:24:36,690 --> 00:24:40,370 They absolutely went for it, all three of them. 489 00:24:40,410 --> 00:24:42,850 That was an absolute delight. 490 00:24:42,890 --> 00:24:45,850 And now for us, the hard work starts. 491 00:24:47,210 --> 00:24:50,290 I think we saw a fully rounded Craig today. 492 00:24:50,330 --> 00:24:54,490 I think he showed us the technique that he loves so much... 493 00:24:54,530 --> 00:24:57,290 ..with elegance and great presentation. 494 00:24:58,370 --> 00:25:02,130 Rochenda has become a master of world cuisine, and it's also now 495 00:25:02,170 --> 00:25:03,490 about the classics. 496 00:25:03,530 --> 00:25:05,850 So much passion, so much heart. 497 00:25:05,890 --> 00:25:08,370 But she allied that with delicious. 498 00:25:09,410 --> 00:25:11,890 Vito just sticks to his guns. 499 00:25:11,930 --> 00:25:16,850 Today showed the absolute majesty of proper Italian cookery. 500 00:25:17,970 --> 00:25:20,050 The food that he grew up with. 501 00:25:21,130 --> 00:25:25,370 If John and Gregg named me champion, it would be amazing. 502 00:25:25,410 --> 00:25:28,250 I'd probably be an emotional wreck. 503 00:25:28,290 --> 00:25:34,010 I feel like I've done my absolute maximum capacity, so, of course, 504 00:25:34,050 --> 00:25:36,010 I'd like to hold the trophy. 505 00:25:38,010 --> 00:25:43,890 I have more confidence now, but to believe that I can be the one 506 00:25:43,930 --> 00:25:46,730 to win MasterChef, I don't know. 507 00:25:48,450 --> 00:25:51,450 # Come on, skinny love what happened here? 508 00:25:53,730 --> 00:25:58,970 # Suckle on the hope in light brassieres 509 00:25:59,010 --> 00:26:02,850 # My, my, my, my, my, my... # 510 00:26:05,850 --> 00:26:08,770 We have a ton of respect and admiration 511 00:26:08,810 --> 00:26:10,570 for what you have achieved. 512 00:26:10,610 --> 00:26:15,090 You have made this year's competition absolutely brilliant. 513 00:26:15,130 --> 00:26:16,650 ALL:Thank you. 514 00:26:17,850 --> 00:26:22,090 Our Celebrity MasterChef champion 2024 is... 515 00:26:22,130 --> 00:26:24,970 # Who will love you? 516 00:26:25,010 --> 00:26:27,050 # Who will fight? 517 00:26:28,610 --> 00:26:33,890 # And who will fall far behind? # 518 00:26:38,970 --> 00:26:41,210 ..Vito. 519 00:26:41,250 --> 00:26:42,610 Yes! 520 00:26:42,650 --> 00:26:45,650 I told you! 521 00:26:47,850 --> 00:26:51,290 Oh, yes. Yes. Mate, well in. 522 00:26:51,330 --> 00:26:54,490 Rochenda, Craig, what an amazing competition. 523 00:26:54,530 --> 00:26:56,650 You must hold your head up high. 524 00:26:56,690 --> 00:26:58,210 CRAIG:Thank you. We loved it. We loved it. 525 00:26:58,250 --> 00:27:00,490 Thank you so much, guys. Vito... You're staying there. 526 00:27:00,530 --> 00:27:02,090 Stay, buddy. 527 00:27:02,130 --> 00:27:03,890 ROCHENDA:Bye! 528 00:27:03,930 --> 00:27:05,810 Ciao. 529 00:27:05,850 --> 00:27:07,450 Thank you. 530 00:27:09,970 --> 00:27:11,650 Oh! It is what it is. 531 00:27:11,690 --> 00:27:13,650 Only one person can go to the moon. 532 00:27:13,690 --> 00:27:15,810 I'm really looking forward to getting back and committing 533 00:27:15,850 --> 00:27:18,610 my full attention to my partner, Mark. 534 00:27:18,650 --> 00:27:21,010 I'm sure he's really looking forward to me not constantly 535 00:27:21,050 --> 00:27:22,570 talking about food. 536 00:27:22,610 --> 00:27:23,690 Love you, Mark. 537 00:27:25,810 --> 00:27:27,490 I've loved it so much. 538 00:27:27,530 --> 00:27:30,210 It's been one of the most valuable experiences, 539 00:27:30,250 --> 00:27:32,770 I'm not just saying it, of my entire life. 540 00:27:32,810 --> 00:27:35,050 But I'm so happy for Vito. 541 00:27:35,090 --> 00:27:38,530 He absolutely, 100% deserved it. 542 00:27:38,570 --> 00:27:40,330 And he can dance. Damn! 543 00:27:40,370 --> 00:27:42,690 He's got so much going for him, that kid. 544 00:27:42,730 --> 00:27:46,010 And this, my friend, is for you. 545 00:27:46,050 --> 00:27:47,410 Thank you. Yay! 546 00:27:47,450 --> 00:27:50,570 Thank you so much. You are our champion. 547 00:27:50,610 --> 00:27:52,210 I cannot believe it! 548 00:27:52,250 --> 00:27:53,970 Look, it's so beautiful. 549 00:27:54,010 --> 00:27:56,290 Oh. Oh. 550 00:27:56,330 --> 00:27:58,450 Vito came into this competition with a purpose. 551 00:27:58,490 --> 00:28:00,690 He wanted to show us his life on a plate, 552 00:28:00,730 --> 00:28:04,730 what he's grown up with, the food he loves and why he loves it. 553 00:28:04,770 --> 00:28:07,730 And what he's done is he's made us love it, too. 554 00:28:07,770 --> 00:28:10,930 That's what good food is all about. 555 00:28:10,970 --> 00:28:12,730 He is in love with creativity. 556 00:28:12,770 --> 00:28:14,610 John, he is something quite special. 557 00:28:14,650 --> 00:28:16,090 # Once upon a time... # 558 00:28:16,130 --> 00:28:17,770 People think that food is just food. 559 00:28:17,810 --> 00:28:20,490 But no, I keep saying food is life. 560 00:28:20,530 --> 00:28:22,370 That never will leave me alone. 561 00:28:22,410 --> 00:28:24,210 It's the first love of my life - food. 562 00:28:24,250 --> 00:28:28,490 And I cannot just wait to share all of this with my family. 563 00:28:44,410 --> 00:28:49,290 {\an8}# Once upon a time I was something to someone 564 00:28:51,010 --> 00:28:55,810 {\an8}# Once upon a time I was something to someone 565 00:28:58,450 --> 00:29:01,370 {\an8}# See your shape under gold streetlights 566 00:29:03,010 --> 00:29:06,010 {\an8}# But every time I'm close, you move 567 00:29:06,050 --> 00:29:06,170 {\an8}# But every time I'm close, you move 568 00:29:06,210 --> 00:29:06,450 {\an8}# But every time I'm close, you move 569 00:29:06,490 --> 00:29:09,170 {\an8}# And I'm just left with the truth... #