1 00:00:04,760 --> 00:00:06,175 MONICA GASPS 2 00:00:06,200 --> 00:00:07,775 This is the moment. There's no going back. 3 00:00:07,800 --> 00:00:10,175 Let's go, let's go, let's go. Quick, quick, quick. 4 00:00:10,200 --> 00:00:11,895 I've burnt my monkfish. No... 5 00:00:13,280 --> 00:00:14,975 Just calm down! 6 00:00:16,600 --> 00:00:19,735 ...it's the MasterChef: The Professionals final. 7 00:00:23,880 --> 00:00:26,815 It's all or nothing today. This is a big one. 8 00:00:26,840 --> 00:00:28,215 I want to take that trophy home 9 00:00:28,240 --> 00:00:30,215 and walk past it every day and just smile. 10 00:00:30,240 --> 00:00:32,215 This is what I want. 11 00:00:32,240 --> 00:00:34,855 It's definitely the biggest cook of my life. 12 00:00:34,880 --> 00:00:38,575 I'm not going to leave anything behind and hopefully it's enough. 13 00:00:38,600 --> 00:00:40,935 I feel like I have to win now just to do everything 14 00:00:40,960 --> 00:00:44,055 that I've done so far justice. 15 00:00:44,080 --> 00:00:46,855 I feel like the trophy is, like, literally just here. 16 00:00:46,880 --> 00:00:48,375 Like I could almost grab it. 17 00:00:50,120 --> 00:00:51,535 We're looking for a champion. 18 00:00:51,560 --> 00:00:54,535 This is what they have been dreaming about. 19 00:00:54,560 --> 00:00:57,415 Their food has got to go beyond marvellous. 20 00:00:57,440 --> 00:01:00,135 It has got to be mind-blowing. 21 00:01:00,160 --> 00:01:02,375 Just one last cook-off. 22 00:01:03,760 --> 00:01:05,535 Winner takes all! 23 00:01:18,240 --> 00:01:20,775 Let's go! 24 00:01:20,800 --> 00:01:23,055 I was born and bred in Bristol. 25 00:01:23,080 --> 00:01:26,535 I grew up with my mum and three sisters. 26 00:01:26,560 --> 00:01:28,735 Growing up, I was definitely quite mischievous. 27 00:01:28,760 --> 00:01:30,415 Didn't enjoy school as such. 28 00:01:30,440 --> 00:01:33,935 I gave my teachers, you know, hell, really. 29 00:01:33,960 --> 00:01:36,015 Woohoo! 30 00:01:36,040 --> 00:01:39,655 I think he got away with being naughty cos the teachers liked him. 31 00:01:41,640 --> 00:01:43,415 Go-karting is something I like to do. 32 00:01:43,440 --> 00:01:46,175 I feel like I'm an F1 driver. 33 00:01:46,200 --> 00:01:47,375 Come on! 34 00:01:47,400 --> 00:01:48,935 I think he's very competitive. 35 00:01:48,960 --> 00:01:50,935 Well, you can see in the go-karting just then 36 00:01:50,960 --> 00:01:52,895 that he absolutely battered us! Yeah. 37 00:01:52,920 --> 00:01:55,575 I was like, "Whoa, this is awesome!" 38 00:01:56,800 --> 00:01:58,975 I got kicked out of sixth form. 39 00:01:59,000 --> 00:02:02,375 So, the first kitchen I worked in was a two-rosette establishment, 40 00:02:02,400 --> 00:02:04,135 so quite well respected. 41 00:02:04,160 --> 00:02:07,775 Straight away, I just found a drive and passion for it. 42 00:02:07,800 --> 00:02:10,535 It was a team collective and that's something that I really wanted 43 00:02:10,560 --> 00:02:12,055 to get stuck in with. 44 00:02:15,880 --> 00:02:17,775 Go on, then, take the spoon. 45 00:02:19,280 --> 00:02:21,015 Wahey! Wow! 46 00:02:22,680 --> 00:02:25,895 I met Courtney when I was 18, I think. 47 00:02:25,920 --> 00:02:27,535 We kind of got on really well, 48 00:02:27,560 --> 00:02:29,935 started talking and seeing each other a little bit. 49 00:02:29,960 --> 00:02:31,535 He was just a cheeky chappy. 50 00:02:31,560 --> 00:02:33,935 Like, he is... What you see is what you get with Tommy. 51 00:02:35,600 --> 00:02:37,255 One thing led to another 52 00:02:37,280 --> 00:02:39,575 and now we've got a baby and a house ourselves, so... 53 00:02:41,720 --> 00:02:43,855 Oh! That's my bit! 54 00:02:45,360 --> 00:02:46,495 OK, thank you. 55 00:02:46,520 --> 00:02:48,455 Albie is just a bundle of joy, literally. 56 00:02:48,480 --> 00:02:50,615 He's the happiest kid in the world. He really is. 57 00:02:50,640 --> 00:02:52,175 Go! 58 00:02:54,160 --> 00:02:55,735 They are just best friends. 59 00:02:55,760 --> 00:02:57,335 Let's go! Wahey! 60 00:02:57,360 --> 00:02:58,975 And they're always rough and tumble. 61 00:02:59,000 --> 00:03:00,535 They are typical dad and boy. 62 00:03:00,560 --> 00:03:02,855 Go and get it from Daddy. Get it. 63 00:03:02,880 --> 00:03:04,335 Growing up without a dad, 64 00:03:04,360 --> 00:03:07,255 it really made me learn that I don't want to do that. 65 00:03:07,280 --> 00:03:10,175 I want to be the best dad I can possibly be. 66 00:03:14,040 --> 00:03:17,015 Let's go to the pier. Race! 67 00:03:17,040 --> 00:03:19,775 MasterChef is something I've always watched, I've always loved. 68 00:03:19,800 --> 00:03:22,455 So, entering this competition has been one of the best things 69 00:03:22,480 --> 00:03:23,735 I've ever done, for sure. 70 00:03:23,760 --> 00:03:26,215 To be here today, saying I'm going to be in the final, 71 00:03:26,240 --> 00:03:28,095 it does feel super surreal. 72 00:03:28,120 --> 00:03:29,895 Is Daddy going to win? Yeah? 73 00:03:29,920 --> 00:03:31,695 Yeah, that's right. Yeah. Come on! 74 00:03:31,720 --> 00:03:33,135 We're so proud of you. 75 00:03:33,160 --> 00:03:35,855 You've got this. We believe in you. 76 00:03:35,880 --> 00:03:38,455 I've always said from the beginning, 77 00:03:38,480 --> 00:03:40,495 like, I knew he was going to get to the final. 78 00:03:40,520 --> 00:03:43,455 And I really do truly believe he's got it in him to win. 79 00:03:43,480 --> 00:03:46,375 Come on, yeah. Come on! 80 00:03:46,400 --> 00:03:49,615 So incredibly proud. More than I could ever say, yeah. 81 00:03:52,320 --> 00:03:55,815 Tommy, right from the onset, he meant business. 82 00:03:55,840 --> 00:03:57,815 That is a cracking plate of food. 83 00:03:59,280 --> 00:04:01,735 It's actually quite delicious. 84 00:04:01,760 --> 00:04:05,215 I'm trying to stop eating it, but I keep going back into it. 85 00:04:05,240 --> 00:04:07,975 I like the way Tommy brings Asian twists into his cookery 86 00:04:08,000 --> 00:04:10,735 that just elevates the dish to new heights. 87 00:04:12,280 --> 00:04:13,895 Fabulous sauce. 88 00:04:13,920 --> 00:04:17,215 I love the warmth of the chilli and the galangal that's in there. 89 00:04:17,240 --> 00:04:18,495 A very, very nice plate of food. 90 00:04:20,360 --> 00:04:23,375 That broth is absolutely banging. 91 00:04:23,400 --> 00:04:28,055 It is a dish full of great things cooked really, really nicely. 92 00:04:29,520 --> 00:04:33,855 If he has a weakness, it's giving himself too much to do! 93 00:04:37,000 --> 00:04:38,935 I'm running around like a headless chicken. 94 00:04:38,960 --> 00:04:41,375 The pop-up was super challenging. 95 00:04:41,400 --> 00:04:43,015 Are all your sides done? 96 00:04:43,040 --> 00:04:45,855 I need to finish my coleslaw, fry my shallot rings, 97 00:04:45,880 --> 00:04:47,135 and obviously cook my beef. 98 00:04:47,160 --> 00:04:48,895 Whoa! Yeah. 99 00:04:50,320 --> 00:04:54,095 Unfortunately, the overall flavour is burnt - from the flatbread. 100 00:04:54,120 --> 00:04:55,415 It was a hard day. 101 00:04:55,440 --> 00:04:57,935 I think that's what knocked my confidence quite a lot. 102 00:04:57,960 --> 00:04:59,895 Weren't we supposed to have some crackling? 103 00:04:59,920 --> 00:05:01,695 Unfortunately, it's not worked today. 104 00:05:01,720 --> 00:05:04,495 Your wanton is not cooked. This is dry. 105 00:05:04,520 --> 00:05:06,335 Oh, that's so annoying. 106 00:05:06,360 --> 00:05:07,535 Oh! 107 00:05:07,560 --> 00:05:10,495 When the chips are down and you've got to really raise your game, 108 00:05:10,520 --> 00:05:12,895 that's what a champion does. 109 00:05:12,920 --> 00:05:15,375 Oh, mate, look at the cooking on that, Chef. 110 00:05:15,400 --> 00:05:17,015 Look at that! 111 00:05:17,040 --> 00:05:19,535 It tastes great. It's full of life. 112 00:05:19,560 --> 00:05:22,575 Without a doubt, two outstanding plates of food. 113 00:05:25,040 --> 00:05:27,495 Alchemist was, like, just crazy. 114 00:05:27,520 --> 00:05:29,975 The whole time I was there, I was just like, "What is going on?" 115 00:05:30,000 --> 00:05:31,655 Super inspiring. 116 00:05:31,680 --> 00:05:35,535 It's definitely a first for me. I've never done this before, so... 117 00:05:35,560 --> 00:05:36,935 Extraordinary. 118 00:05:38,560 --> 00:05:41,455 I think my food has definitely become more meaningful. 119 00:05:41,480 --> 00:05:44,175 I don't want to just put something on the plate because it tastes nice. 120 00:05:44,200 --> 00:05:47,255 I want to put it on the plate because it's got a reason. 121 00:05:47,280 --> 00:05:49,255 This is a wow dish. 122 00:05:49,280 --> 00:05:51,735 I would eat it again. If there's any going, I'll have it. 123 00:05:53,480 --> 00:05:56,415 Doing this competition has just giving me that real confidence 124 00:05:56,440 --> 00:05:59,255 and understanding that, actually, you know, I can do it. 125 00:05:59,280 --> 00:06:00,415 QUIETLY: Yes. 126 00:06:00,440 --> 00:06:01,815 Wow! 127 00:06:01,840 --> 00:06:03,935 I'm definitely going to go all guns blazing. 128 00:06:03,960 --> 00:06:06,695 I want that trophy, so I'm going to give everything. 129 00:06:13,280 --> 00:06:17,335 I was born in a farming town in Australia called Mildura, 130 00:06:17,360 --> 00:06:19,935 pretty much only known for its grapes and oranges! 131 00:06:19,960 --> 00:06:22,295 It's in the middle of nowhere. 132 00:06:22,320 --> 00:06:25,055 I think the closest town's four and a half hours away. 133 00:06:26,840 --> 00:06:30,175 I was always out riding horses or going for a hike 134 00:06:30,200 --> 00:06:32,375 or going to the river fishing. 135 00:06:32,400 --> 00:06:35,495 Mum left when I was three. 136 00:06:35,520 --> 00:06:38,495 My brother and I ended up moving in with our nan and grandad. 137 00:06:40,400 --> 00:06:42,375 Nan and I, at Christmas-time especially, 138 00:06:42,400 --> 00:06:44,935 we would always cook the Christmas meal together, 139 00:06:44,960 --> 00:06:47,495 making chocolate truffles and stuff like that. 140 00:06:48,600 --> 00:06:50,695 I didn't have any ambition to be a chef. 141 00:06:50,720 --> 00:06:53,415 I started front of house and then I went into the kitchen 142 00:06:53,440 --> 00:06:56,775 to cover for a chef that was going on holiday for a month. 143 00:06:56,800 --> 00:06:59,335 All of a sudden I was like, "Wow, this is really cool." 144 00:07:01,480 --> 00:07:04,255 Instantly fell in love with everything about it, the pressure, 145 00:07:04,280 --> 00:07:09,055 the pace, you know, I was like, "Wow, I think I have to do this." 146 00:07:10,680 --> 00:07:12,895 All right, Chef. Bechamel's ready. 147 00:07:12,920 --> 00:07:14,495 You can start by spreading that. 148 00:07:16,080 --> 00:07:19,015 Vincent and I met in Australia on the Mornington Peninsula. 149 00:07:19,040 --> 00:07:21,695 I was working at one restaurant. He was working at another. 150 00:07:21,720 --> 00:07:23,935 Unfortunately, his restaurant caught on fire. 151 00:07:23,960 --> 00:07:26,775 But luckily his chef knew my head chef 152 00:07:26,800 --> 00:07:29,575 and sent him over to work with us. 153 00:07:29,600 --> 00:07:32,215 And the rest is kind of history! 154 00:07:33,960 --> 00:07:36,935 Kasae's very spontaneous, very gentle, nice 155 00:07:36,960 --> 00:07:38,535 and always smiley. 156 00:07:40,320 --> 00:07:44,055 So, yes, I asked her if she wanted to follow me first to New Zealand, 157 00:07:44,080 --> 00:07:47,095 then we work a year in Sweden, and now in England. 158 00:07:47,120 --> 00:07:49,375 It's been three years we are here. 159 00:07:52,520 --> 00:07:54,775 Vincent and I want to open up our own restaurant 160 00:07:54,800 --> 00:07:56,815 in the hopefully not-too-distant future. 161 00:07:58,200 --> 00:07:59,895 I like this one. 162 00:07:59,920 --> 00:08:02,055 The coriander? Hmm. Yeah. 163 00:08:02,080 --> 00:08:04,375 Chocolate coriander's cool. 164 00:08:04,400 --> 00:08:07,775 The idea of opening our own restaurant is very exciting. 165 00:08:07,800 --> 00:08:10,615 For me and Kasae, it's one of the main goals. 166 00:08:13,840 --> 00:08:16,135 KEYBOARD JINGLE PLAYS 167 00:08:16,160 --> 00:08:18,055 Hey, guys. How are you going? 168 00:08:18,080 --> 00:08:21,215 Hi, Kasae. Hi, sweetie. Hey, sis, what's up? 169 00:08:21,240 --> 00:08:23,975 It's obviously hard with Nan being across the other side 170 00:08:24,000 --> 00:08:25,335 of the world. 171 00:08:25,360 --> 00:08:27,895 We've just been to Copenhagen, 172 00:08:27,920 --> 00:08:32,575 which kind of only happens if you're in the final three. 173 00:08:32,600 --> 00:08:34,535 Oh, my goodness! 174 00:08:34,560 --> 00:08:36,855 Oh, well done. 175 00:08:36,880 --> 00:08:40,295 Thank you. Wow. We're so proud of you. It's amazing. 176 00:08:40,320 --> 00:08:43,615 All the best, love. We are all rooting here for you. 177 00:08:43,640 --> 00:08:47,215 Thanks, guys. I'm sure you are going to win anyway! 178 00:08:51,160 --> 00:08:54,175 Kasae is a chef I find really exciting. 179 00:08:54,200 --> 00:08:58,095 She's inventive, she's creative and she dares to be different. 180 00:08:58,120 --> 00:09:00,135 Your tart tastes delicious. 181 00:09:00,160 --> 00:09:02,095 You've invented something a little bit different 182 00:09:02,120 --> 00:09:04,975 with YOUR twist, and that's exactly what we wanted. 183 00:09:05,000 --> 00:09:10,495 THEY GASP 184 00:09:10,520 --> 00:09:13,535 I love the theatre of this. 185 00:09:14,800 --> 00:09:17,095 I can't stop eating it. 186 00:09:17,120 --> 00:09:19,855 Kasae's food is just fun. 187 00:09:19,880 --> 00:09:23,215 That pear is fantastic! 188 00:09:25,120 --> 00:09:27,375 That is stunning. 189 00:09:29,000 --> 00:09:32,615 Sometimes it's been a little bit hairy, I'm not going to lie. 190 00:09:32,640 --> 00:09:35,775 Eating it isn't fantastic, I'm afraid. 191 00:09:35,800 --> 00:09:37,775 Oh, no, I'm leaking. 192 00:09:39,120 --> 00:09:41,695 Ugh. There were definitely some points 193 00:09:41,720 --> 00:09:44,895 where I thought that I was out of my depth. 194 00:09:44,920 --> 00:09:46,215 No! 195 00:09:47,680 --> 00:09:49,895 We've got guests out there waiting right now. 196 00:09:51,720 --> 00:09:54,415 Even when the chips are down, she still keeps on battling. 197 00:09:54,440 --> 00:09:55,655 She never gives up. 198 00:09:55,680 --> 00:09:57,255 Service, please. 199 00:09:58,920 --> 00:10:02,095 Mate, she's come out swinging with this one. 200 00:10:04,120 --> 00:10:06,255 Service, please. Well done. 201 00:10:06,280 --> 00:10:08,695 Kasae's roasting of that fish is literally perfect. 202 00:10:08,720 --> 00:10:11,055 It couldn't be any better. 203 00:10:11,080 --> 00:10:13,295 The further she got into the competition, 204 00:10:13,320 --> 00:10:15,735 the more that talent started to come out. 205 00:10:15,760 --> 00:10:17,335 Service, please. 206 00:10:17,360 --> 00:10:20,535 Chef's table - being able to cook for all of those chefs, 207 00:10:20,560 --> 00:10:22,535 that was really amazing. 208 00:10:23,920 --> 00:10:27,215 The technical ability that you showed in that dish today, 209 00:10:27,240 --> 00:10:29,215 you must have been really pushing yourself. 210 00:10:29,240 --> 00:10:32,695 I think you should be very proud. A fantastic job. Thank you. 211 00:10:32,720 --> 00:10:36,055 To go out there and receive amazing feedback, it put me on cloud nine. 212 00:10:37,720 --> 00:10:40,975 Before the competition, I really didn't have that confidence 213 00:10:41,000 --> 00:10:42,815 to fully be myself in my cooking. 214 00:10:42,840 --> 00:10:45,375 Bit nervous about serving a two-star chef, 215 00:10:45,400 --> 00:10:47,535 especially one like Rasmus. 216 00:10:47,560 --> 00:10:50,535 It's very interesting. Also very daring. Thank you so much. 217 00:10:51,960 --> 00:10:56,695 When Kasae is cooking at her best, she really blows my mind. 218 00:10:56,720 --> 00:10:59,695 It's genius. Get you, Kasae. 219 00:10:59,720 --> 00:11:03,335 She's going to give this final absolutely everything. 220 00:11:03,360 --> 00:11:06,095 She is one determined cook. 221 00:11:06,120 --> 00:11:10,095 Kasae, this type of dish would work in any top restaurant. 222 00:11:13,640 --> 00:11:17,455 Coming from a small town in Australia, pushing myself to move 223 00:11:17,480 --> 00:11:19,815 to different countries and now taking on this... 224 00:11:21,480 --> 00:11:23,895 After everything, to lift the trophy at the end, 225 00:11:23,920 --> 00:11:25,575 it would be incredible. 226 00:11:38,880 --> 00:11:41,855 When I was younger, I was a bit cheeky and really annoying. 227 00:11:41,880 --> 00:11:43,575 One of those annoying babies. 228 00:11:43,600 --> 00:11:45,655 Tom was quite a feisty little boy, wasn't he? 229 00:11:45,680 --> 00:11:48,135 Yeah. There would be little tantrums. 230 00:11:48,160 --> 00:11:49,535 He wasn't the easiest. 231 00:11:49,560 --> 00:11:52,135 Oh, my God! 232 00:11:52,160 --> 00:11:53,775 Quite headstrong. Yeah. 233 00:11:55,040 --> 00:11:56,575 Both my parents are chefs. 234 00:11:56,600 --> 00:11:58,855 My dad's an exec at the hotel I'm currently at, 235 00:11:58,880 --> 00:12:01,895 and then my mum's a pastry chef. 236 00:12:01,920 --> 00:12:04,455 I think growing up with parents who are chefs is really nice. 237 00:12:04,480 --> 00:12:07,335 You get great home meals, Christmas is always nice, when you've got 238 00:12:07,360 --> 00:12:10,215 the full spread, but they're also obviously really motivated 239 00:12:10,240 --> 00:12:12,055 and stuff, and I feel that definitely helps. 240 00:12:12,080 --> 00:12:14,415 You sort of follow in their footsteps. 241 00:12:14,440 --> 00:12:15,935 At school, the first few years, 242 00:12:15,960 --> 00:12:17,895 I used to get lot of stick for being ginger 243 00:12:17,920 --> 00:12:19,935 and then Ed Sheeran came about and it sort of all changed 244 00:12:19,960 --> 00:12:22,015 and it became quite popular, so... 245 00:12:22,040 --> 00:12:24,335 My cooking teacher at the time 246 00:12:24,360 --> 00:12:27,015 entered me into a cooking competition. 247 00:12:27,040 --> 00:12:28,655 I won that one. 248 00:12:28,680 --> 00:12:30,775 And then the next one was something called Future Chef, 249 00:12:30,800 --> 00:12:33,215 and I won that as well. 250 00:12:33,240 --> 00:12:36,295 12,000 people entered it, and because he'd had that success, 251 00:12:36,320 --> 00:12:38,455 he wanted to be a chef from there on. 252 00:12:38,480 --> 00:12:42,015 My first job was actually at the hotel that my parents are at. 253 00:12:42,040 --> 00:12:43,295 I've done a full circle, 254 00:12:43,320 --> 00:12:45,215 gone to a few different Michelin star restaurants, 255 00:12:45,240 --> 00:12:46,695 got loads of experience, 256 00:12:46,720 --> 00:12:49,015 and then I've come back at a higher position. 257 00:12:49,040 --> 00:12:50,375 He's very driven. 258 00:12:50,400 --> 00:12:53,575 He wants it right first time, so if he doesn't get a dish correct, 259 00:12:53,600 --> 00:12:57,495 there's a good chance of it being flung, and storms out. 260 00:12:57,520 --> 00:13:00,735 But that's part of his drive. I think it is, anyway. 261 00:13:01,760 --> 00:13:04,095 Got some steaks here, Tom. 262 00:13:04,120 --> 00:13:05,855 Do the honours. 263 00:13:05,880 --> 00:13:07,615 In a family barbecue, 264 00:13:07,640 --> 00:13:10,855 yeah, it gets a little competitive when we're cooking. 265 00:13:10,880 --> 00:13:12,935 Keep it shut? 266 00:13:12,960 --> 00:13:15,495 Give it a minute to get some heat in there. 267 00:13:15,520 --> 00:13:17,655 I think my dad would never admit that I'm catching him up 268 00:13:17,680 --> 00:13:19,015 but I'd like to think I am. 269 00:13:19,040 --> 00:13:20,655 Obviously, he's got quite a few years on me. 270 00:13:20,680 --> 00:13:21,975 This is definitely ready. 271 00:13:22,000 --> 00:13:24,855 Especially through MasterChef, doing all this different stuff, 272 00:13:24,880 --> 00:13:27,375 I feel like I've aged cooking-wise, like, three years already. 273 00:13:28,920 --> 00:13:30,815 Looks amazing. Wow. 274 00:13:32,720 --> 00:13:34,895 It's actually well cooked. It is nice, innit? 275 00:13:34,920 --> 00:13:37,095 Glad I didn't let you cook 'em! 276 00:13:38,480 --> 00:13:40,895 One of the main reasons I encouraged him to enter MasterChef 277 00:13:40,920 --> 00:13:42,975 was cos my father died in February 278 00:13:43,000 --> 00:13:46,055 and he spent a lot of time with the kids. 279 00:13:46,080 --> 00:13:48,455 Yeah. He was a really good grandad. Always really sweet. 280 00:13:48,480 --> 00:13:51,655 Just really caring. Just the best grandad you could ask for. 281 00:13:51,680 --> 00:13:52,975 I thought if he did that, 282 00:13:53,000 --> 00:13:55,215 it would give my mum something to focus on. 283 00:13:55,240 --> 00:13:58,215 My mum could watch it and it'd help her take her mind off things. 284 00:13:58,240 --> 00:14:01,055 I think having Grandma down and watching it together would be great. 285 00:14:01,080 --> 00:14:03,455 I reckon there'll be a lot of screaming and quite a lot of tears 286 00:14:03,480 --> 00:14:06,015 as I go through. It's going to be exciting to watch. 287 00:14:06,040 --> 00:14:08,575 One more round and could be home and dry, couldn't you? 288 00:14:08,600 --> 00:14:10,415 One last push. Yeah. 289 00:14:12,160 --> 00:14:16,055 To win MasterChef, I think, would just be the ultimate prize for Tom. 290 00:14:16,080 --> 00:14:18,295 He's worked so hard all the way through. 291 00:14:18,320 --> 00:14:20,855 To us, he's just a winner, isn't he? 292 00:14:20,880 --> 00:14:23,815 I can't wait to see you come home with that trophy. 293 00:14:23,840 --> 00:14:25,255 Oh, hopefully. Oh, God. 294 00:14:25,280 --> 00:14:26,615 Don't jinx me. 295 00:14:26,640 --> 00:14:28,895 We're going to put it on the telly. 296 00:14:32,240 --> 00:14:34,095 You all right? I'm all right. You? 297 00:14:34,120 --> 00:14:35,575 Slightly terrified. 298 00:14:36,640 --> 00:14:40,015 Tom got the competition going with a bang. 299 00:14:40,040 --> 00:14:42,295 Tom, that was a really good start. 300 00:14:42,320 --> 00:14:44,495 Absolutely delicious. 301 00:14:44,520 --> 00:14:47,895 Tom's dishes can be very inventive, 302 00:14:47,920 --> 00:14:52,415 but they have their foundation in good classic cookery. 303 00:14:52,440 --> 00:14:55,855 This is singing to me, this plate of food. 304 00:14:55,880 --> 00:14:57,215 I absolutely love it. 305 00:14:57,240 --> 00:15:00,255 There's nothing about this dish that I can fault. It's fabulous. 306 00:15:01,480 --> 00:15:03,895 The first invention test was definitely a highlight. 307 00:15:03,920 --> 00:15:05,375 You look very suave. 308 00:15:05,400 --> 00:15:07,055 A dish inspired by sunshine. 309 00:15:07,080 --> 00:15:09,455 He delivered that beautiful lobster. 310 00:15:09,480 --> 00:15:12,055 It's absolutely sensational. 311 00:15:12,080 --> 00:15:16,135 I pretty much felt his feedback was a really great moment for me. 312 00:15:16,160 --> 00:15:18,175 His pastry's not only impressed us, 313 00:15:18,200 --> 00:15:20,335 it's also impressed our critics, too. 314 00:15:20,360 --> 00:15:23,575 My word. It's outrageously good. 315 00:15:23,600 --> 00:15:26,615 That is the best dessert I've had on MasterChef 316 00:15:26,640 --> 00:15:29,175 in all the years I've been here. 317 00:15:29,200 --> 00:15:32,015 Tom's had a few bumps in the road along the way... 318 00:15:33,720 --> 00:15:36,335 The first low moment for me was the last meal on Earth. 319 00:15:36,360 --> 00:15:38,855 I'm not sure about this crispy pastry tube. 320 00:15:38,880 --> 00:15:40,935 I don't taste the scallop in there at all. 321 00:15:40,960 --> 00:15:43,495 I think that's a bit of a shame. 322 00:15:43,520 --> 00:15:45,375 I thought I was out then. 323 00:15:45,400 --> 00:15:48,295 The chef leaving the competition is... 324 00:15:49,880 --> 00:15:52,335 ...Cecily. Thank you very much. 325 00:15:55,520 --> 00:15:58,055 The salt and pepper round was a proper push on the day. 326 00:15:58,080 --> 00:16:00,135 There was a lot to do. 327 00:16:00,160 --> 00:16:01,895 CLANK Oh! 328 00:16:01,920 --> 00:16:03,455 What's actually happened? 329 00:16:03,480 --> 00:16:06,335 I was vac-ing the air out of it and the bowl exploded. 330 00:16:06,360 --> 00:16:10,735 When Tom's taken a knock, he comes back even more determined. 331 00:16:10,760 --> 00:16:13,615 You put a bit of popcorn and some of that ice cream 332 00:16:13,640 --> 00:16:16,415 with that dark chocolate - it's fabulous. 333 00:16:16,440 --> 00:16:18,895 Tom may have felt the pressure through the competition, 334 00:16:18,920 --> 00:16:22,215 but he's had moments of absolute brilliance. 335 00:16:22,240 --> 00:16:25,055 The sauce here with the truffle, Madeira, 336 00:16:25,080 --> 00:16:27,655 it just takes it to the next level. 337 00:16:27,680 --> 00:16:29,575 The chocolate sauce is great. 338 00:16:29,600 --> 00:16:32,415 It's got a lovely little flavour of the pigeon going through it. 339 00:16:32,440 --> 00:16:33,935 Another cracking dish. 340 00:16:33,960 --> 00:16:36,015 Wahey! 341 00:16:36,040 --> 00:16:39,815 I felt my food has definitely developed during the competition. 342 00:16:39,840 --> 00:16:42,335 That was absolutely on point. 343 00:16:45,320 --> 00:16:46,495 But at the same time, 344 00:16:46,520 --> 00:16:48,495 I feel like I'm getting a little more creative. 345 00:16:48,520 --> 00:16:51,415 Looks good, huh? You could get a job here. Thank you, Chef. 346 00:16:52,840 --> 00:16:55,615 What a way to start a service. 347 00:16:55,640 --> 00:16:59,855 One thing is for sure, he is going to have a brilliant future. 348 00:16:59,880 --> 00:17:03,575 I think that's really, really quite delicious. 349 00:17:06,560 --> 00:17:08,975 I don't think I could have worked any harder. 350 00:17:09,000 --> 00:17:11,815 I'm sure my mum and dad would back me up on the fact 351 00:17:11,840 --> 00:17:13,855 that I've put my all into this. 352 00:17:13,880 --> 00:17:15,695 I'm going in with full confidence 353 00:17:15,720 --> 00:17:18,335 and hopefully I can pull it off on the day. 354 00:17:28,080 --> 00:17:31,175 Some spectacular cooking is about to take place 355 00:17:31,200 --> 00:17:33,895 in this kitchen. I think we're going to see a battle. 356 00:17:33,920 --> 00:17:35,975 Any one of these chefs can lift this title. 357 00:17:36,000 --> 00:17:38,575 It's who can hold their nerve. 358 00:17:38,600 --> 00:17:41,735 Open the doors. Let 'em do their stuff! 359 00:17:59,720 --> 00:18:01,335 Wow. What a journey. 360 00:18:01,360 --> 00:18:02,815 It's been extraordinary. 361 00:18:02,840 --> 00:18:06,175 We have thoroughly enjoyed eating your food. 362 00:18:06,200 --> 00:18:07,615 It's been exceptional. 363 00:18:07,640 --> 00:18:10,095 All three of you deserve your place in this final. 364 00:18:11,520 --> 00:18:14,495 I am beyond excited for today. 365 00:18:15,920 --> 00:18:19,455 Three courses that's going to crown one of you 366 00:18:19,480 --> 00:18:22,335 as our MasterChef champion. 367 00:18:22,360 --> 00:18:25,615 This has to be the best three dishes 368 00:18:25,640 --> 00:18:28,655 you've cooked so far in your career. 369 00:18:28,680 --> 00:18:33,415 Chefs, we want your heart and soul and your brilliance on these dishes. 370 00:18:33,440 --> 00:18:35,615 Three hours. Off you go. 371 00:18:43,800 --> 00:18:47,135 Today's massive. Definitely feeling it. Up against two very solid chefs. 372 00:18:47,160 --> 00:18:49,815 So, head down and go, give it a spin and that's it. 373 00:18:51,960 --> 00:18:53,575 We all deserve a place here, 374 00:18:53,600 --> 00:18:55,775 so it's just who can do the best on the day, you know? 375 00:18:55,800 --> 00:18:57,735 But I'm excited to get going. 376 00:18:59,360 --> 00:19:02,295 It's a huge day, but I think it's the most excited that I've been. 377 00:19:02,320 --> 00:19:04,695 So, hopefully that's a good sign! 378 00:19:06,480 --> 00:19:09,095 I am not afraid to bring in different ingredients 379 00:19:09,120 --> 00:19:10,975 and different flavour combinations, 380 00:19:11,000 --> 00:19:13,655 so I think that maybe sets me apart from the other chefs. 381 00:19:13,680 --> 00:19:15,375 Hopefully, that gives me a bit of an edge. 382 00:19:16,720 --> 00:19:18,935 Kasae, Kasae! Hello. 383 00:19:18,960 --> 00:19:20,815 How are we feeling? 384 00:19:20,840 --> 00:19:23,535 I need to get a lot done, so I need to be moving really quickly, 385 00:19:23,560 --> 00:19:25,935 but I'm feeling good. If you win today... Mm-hm. 386 00:19:25,960 --> 00:19:27,575 ...what will it do for you? 387 00:19:27,600 --> 00:19:28,855 Phew! 388 00:19:28,880 --> 00:19:31,215 My partner and I want to open up our own restaurant, 389 00:19:31,240 --> 00:19:34,175 so this would be an amazing leg-up. 390 00:19:34,200 --> 00:19:36,695 Would you put the trophy in the restaurant? Oh, absolutely. 391 00:19:36,720 --> 00:19:38,615 As soon as you walk in the door at the reception area, 392 00:19:38,640 --> 00:19:40,335 you would see it - I'd have no shame! 393 00:19:40,360 --> 00:19:42,175 THEY LAUGH 394 00:19:44,680 --> 00:19:47,015 Kasae has always added a little bit 395 00:19:47,040 --> 00:19:49,575 of her fabulous personality into her food 396 00:19:49,600 --> 00:19:51,335 and today is like no other. 397 00:19:53,080 --> 00:19:57,015 Her starter is fish, pastry and cheese. 398 00:19:57,040 --> 00:20:00,055 Now, there's three combinations that are a little bit unusual. 399 00:20:00,080 --> 00:20:03,015 The dish is a ring of fried pastry. 400 00:20:03,040 --> 00:20:05,295 It's going to have peas and asparagus that's been mixed 401 00:20:05,320 --> 00:20:06,735 with a dill pickle gel, 402 00:20:06,760 --> 00:20:08,695 caramelised goat's cheese foam on top, 403 00:20:08,720 --> 00:20:11,575 and then just a little spotting of smoked haddock throughout it. 404 00:20:11,600 --> 00:20:12,855 Whoa. 405 00:20:14,280 --> 00:20:17,215 I've never been really keen on the combination of fish and cheese. 406 00:20:17,240 --> 00:20:19,255 But then we went to the Alchemist 407 00:20:19,280 --> 00:20:21,255 and I tried cod jaw with cheese on top of it. 408 00:20:21,280 --> 00:20:24,335 I was like, "Whoa, this is actually really cool. 409 00:20:24,360 --> 00:20:26,935 "Why have I been avoiding this for so long?" 410 00:20:26,960 --> 00:20:28,975 We've got puff pastry that's wrapped round a ring, 411 00:20:29,000 --> 00:20:31,295 and then that's going to be deep-fried. 412 00:20:32,800 --> 00:20:34,095 How are they doing, all right? 413 00:20:34,120 --> 00:20:36,575 A few broken ones here. Yeah, right. 414 00:20:36,600 --> 00:20:38,495 Getting there now. Getting there. There we go. 415 00:20:40,200 --> 00:20:42,775 She's flaking the haddock through her dish. 416 00:20:42,800 --> 00:20:45,775 She's got to be careful that it doesn't dry out. 417 00:20:45,800 --> 00:20:49,095 We've also got a foam that is made from smoked cheese. 418 00:20:50,240 --> 00:20:51,855 It certainly sounds intriguing. 419 00:20:51,880 --> 00:20:55,135 And whenever we've had intriguing combinations from Kasae before, 420 00:20:55,160 --> 00:20:56,975 they've been mind-blowing. 421 00:21:04,400 --> 00:21:06,415 Kasae's main course is a guinea fowl dish. 422 00:21:06,440 --> 00:21:09,255 She's putting a mousse underneath the skin. 423 00:21:09,280 --> 00:21:11,815 It's got black garlic, pistachio and apricot. 424 00:21:11,840 --> 00:21:13,255 It's going to bring colour 425 00:21:13,280 --> 00:21:15,655 and it's certainly going to bring a lot of flavour. 426 00:21:15,680 --> 00:21:17,895 I want to try and show off a little bit of technique. 427 00:21:17,920 --> 00:21:20,735 Guinea fowl can sometimes be a hard bird to work around, 428 00:21:20,760 --> 00:21:23,935 getting the mousseline perfect so that it stays inside 429 00:21:23,960 --> 00:21:26,015 when you cook it on the crown. 430 00:21:26,040 --> 00:21:28,735 She can't afford for that skin to break. 431 00:21:28,760 --> 00:21:31,415 You don't want that mousse coming out at the sides. 432 00:21:33,000 --> 00:21:36,015 I'm also doing what I call a luxury jus. 433 00:21:36,040 --> 00:21:38,255 It's a jus with some mayonnaise that's been emulsified 434 00:21:38,280 --> 00:21:40,615 through it at the end. Wow! 435 00:21:40,640 --> 00:21:43,455 My inspiration behind this one is our time at Tom Shepherd's. 436 00:21:43,480 --> 00:21:45,215 I'd never seen a jus that had been thickened 437 00:21:45,240 --> 00:21:46,575 with a mayonnaise before. 438 00:21:46,600 --> 00:21:48,775 I was a little bit sceptical when I first tried it, 439 00:21:48,800 --> 00:21:51,255 but it's so rich and so silky. 440 00:21:51,280 --> 00:21:54,695 Mayonnaise going into a hot sauce could split straight away. 441 00:21:54,720 --> 00:21:57,575 This is going to be all about the temperatures being just right. 442 00:22:00,200 --> 00:22:01,735 She's making flatbread, 443 00:22:01,760 --> 00:22:04,775 which she's going to finish at the last minute so it puffs up. 444 00:22:04,800 --> 00:22:08,135 The fried flatbread, getting it to puff perfectly, 445 00:22:08,160 --> 00:22:10,855 that one's going to be a little bit of a concern, 446 00:22:10,880 --> 00:22:14,615 but I really wanted to do that and then stuff it with the guinea leg. 447 00:22:14,640 --> 00:22:16,935 I think it really kind of works with the crunchy and the soft 448 00:22:16,960 --> 00:22:19,575 and the fatty flavours from it. 449 00:22:21,120 --> 00:22:23,375 Dessert is going to be apple and white chocolate mousse 450 00:22:23,400 --> 00:22:25,135 set inside an apple-shaped mould, 451 00:22:25,160 --> 00:22:27,415 and then it's going to have sour apple compote 452 00:22:27,440 --> 00:22:29,295 and miso caramel inside of it. 453 00:22:29,320 --> 00:22:31,655 And then an apple and wasabi sorbet on the side. 454 00:22:31,680 --> 00:22:34,775 Whoa! Miso, apple, wasabi, chocolate. 455 00:22:34,800 --> 00:22:36,815 Why am I not surprised? 456 00:22:36,840 --> 00:22:38,935 I think it works. I hope you guys do, too. 457 00:22:38,960 --> 00:22:42,215 I'm pleased you do. I take comfort in that! 458 00:22:44,160 --> 00:22:46,895 I was lucky enough to spend a month in Japan for a holiday, 459 00:22:46,920 --> 00:22:49,335 and I remember trying the most intense apple 460 00:22:49,360 --> 00:22:52,255 that I'd ever tried in my life. 461 00:22:52,280 --> 00:22:55,815 So, this is the inspiration for the apple dessert, 462 00:22:55,840 --> 00:22:59,015 putting as much different apple techniques and flavours and textures 463 00:22:59,040 --> 00:23:00,855 into the one dish. 464 00:23:00,880 --> 00:23:03,015 Kasae's dessert is an apple mousse 465 00:23:03,040 --> 00:23:05,695 which is shaped in the mould of an apple. 466 00:23:05,720 --> 00:23:10,215 Inside the mousse is an apple and miso caramel compote. 467 00:23:10,240 --> 00:23:13,415 And I want enough of that inside cos that will cut through 468 00:23:13,440 --> 00:23:15,295 the sweetness of the mousse. 469 00:23:15,320 --> 00:23:18,375 These need to be frozen, frozen solid, when I try and get them 470 00:23:18,400 --> 00:23:21,055 out of the mould, otherwise they literally won't come out. 471 00:23:25,560 --> 00:23:28,295 A sorbet that's apple and wasabi. 472 00:23:28,320 --> 00:23:32,255 Wasabi - Japanese mustard that you get with your sushi! 473 00:23:32,280 --> 00:23:34,695 I mean, it's about as daring as they come. 474 00:23:34,720 --> 00:23:38,855 I really want the judges to be able to see that I've really fallen 475 00:23:38,880 --> 00:23:42,655 into my stride with who I am as a chef and my flavour combinations. 476 00:23:42,680 --> 00:23:45,095 Hopefully they're enough to win, but if they're not, 477 00:23:45,120 --> 00:23:47,975 then I go out knowing that I've done myself justice. 478 00:23:49,720 --> 00:23:52,455 Chefs, one hour gone. 479 00:23:52,480 --> 00:23:54,095 Thank you. 480 00:23:57,360 --> 00:23:59,655 If I were to pick my three courses that I would eat, 481 00:23:59,680 --> 00:24:02,135 I'd definitely go for something like this. 482 00:24:02,160 --> 00:24:04,135 I don't want it to be a disaster on the last day. 483 00:24:04,160 --> 00:24:06,175 I don't want the last thing of them to remember me 484 00:24:06,200 --> 00:24:08,215 is having a massive meltdown. 485 00:24:08,240 --> 00:24:10,495 Hope for the best and hopefully come out on top. 486 00:24:13,400 --> 00:24:15,575 Tom, cooking to be our winner. Yeah. 487 00:24:15,600 --> 00:24:17,575 How are you feeling? I'm excited. 488 00:24:17,600 --> 00:24:19,295 I've given myself loads to do, 489 00:24:19,320 --> 00:24:21,695 cos it's obviously the final, so go big or go home. 490 00:24:21,720 --> 00:24:24,615 Have your parents noticed a change in your style of cooking? 491 00:24:24,640 --> 00:24:26,655 I think the main thing they've noticed is that I don't do 492 00:24:26,680 --> 00:24:29,175 any cooking at home any more. I'm either at work or here. 493 00:24:29,200 --> 00:24:31,535 Maybe they'll get scrambled egg out of me, but that's probably 494 00:24:31,560 --> 00:24:33,575 what they've noticed the most, I'd say. 495 00:24:35,640 --> 00:24:38,895 Tom is cooking lobster and tomato for his starter. 496 00:24:38,920 --> 00:24:41,455 If it's done well, it could be quite delicious. 497 00:24:41,480 --> 00:24:45,175 He's poaching the lobster tail and he's putting some lobster oil 498 00:24:45,200 --> 00:24:47,855 through it, which he's making from the carcass of the lobster. 499 00:24:49,360 --> 00:24:51,455 So, I picked this starter because lobsters are 500 00:24:51,480 --> 00:24:52,935 one of my favourites to eat, 501 00:24:52,960 --> 00:24:56,015 and then shellfish and tomatoes are a cracking mix. 502 00:24:56,040 --> 00:24:57,615 Tom has taken baby cherry tomatoes 503 00:24:57,640 --> 00:24:59,895 and he's going to put the claw meat inside. 504 00:25:01,720 --> 00:25:04,295 He's got to get the claw meat beautifully cooked, seasoned, 505 00:25:04,320 --> 00:25:07,255 and it needs to have a powerful flavour. 506 00:25:07,280 --> 00:25:10,775 And I'm finishing it with a classic sauce called sauce americaine. 507 00:25:10,800 --> 00:25:12,935 What's a sauce americaine, please? 508 00:25:12,960 --> 00:25:15,095 It's like a really nice lobster bisque, 509 00:25:15,120 --> 00:25:17,295 but with cream and whole tomatoes. 510 00:25:17,320 --> 00:25:19,935 The sauce americaine is about great flavour of lobster, 511 00:25:19,960 --> 00:25:22,655 and of course, you want the acidity and the freshness of the tomato 512 00:25:22,680 --> 00:25:24,775 coming through the sauce, too. 513 00:25:26,680 --> 00:25:30,055 His lobster dish is then followed by a beef and oyster main course. 514 00:25:30,080 --> 00:25:32,615 Surf and turf. A bit of fun on here. 515 00:25:36,000 --> 00:25:37,975 My favourite meat's beef. It always has been. 516 00:25:38,000 --> 00:25:41,655 I've got beef fillet, got braised beef cheek, lovage emulsion, 517 00:25:41,680 --> 00:25:43,615 salsify, oyster mushrooms. 518 00:25:43,640 --> 00:25:46,455 Then I'm doing a beef tartare in the oyster shell with a little bit 519 00:25:46,480 --> 00:25:48,495 of poached oyster going through that. Excuse me one minute... 520 00:25:48,520 --> 00:25:50,695 FEET TAP EXCITEDLY 521 00:25:52,920 --> 00:25:55,575 Beef fillet has got to be perfectly cooked, nicely sealed 522 00:25:55,600 --> 00:25:57,655 on the outside. Needs to rest, too. 523 00:25:57,680 --> 00:26:00,575 You don't want the beef fillet to bleed onto the plate. 524 00:26:00,600 --> 00:26:05,615 Tom is making brick pastry, which goes very crispy, into a cylinder, 525 00:26:05,640 --> 00:26:08,735 and then he's going to fill that with the beef cheek mix. 526 00:26:08,760 --> 00:26:11,335 I think cheek looks a bit slapdash just chucked on the plate, 527 00:26:11,360 --> 00:26:14,015 so I just wanted to put it in something that's nice and crisp, 528 00:26:14,040 --> 00:26:15,935 that can sort of hold it. 529 00:26:15,960 --> 00:26:18,455 Beef and oyster - it's such a classic combination. 530 00:26:18,480 --> 00:26:20,215 I didn't want to do something too boring, 531 00:26:20,240 --> 00:26:22,615 so I thought I'd implement lovage in as well - probably one of 532 00:26:22,640 --> 00:26:24,175 my favourite-tasting herbs. 533 00:26:24,200 --> 00:26:26,375 Lovage has got real bitterness, 534 00:26:26,400 --> 00:26:28,495 so he needs to show a fine touch - 535 00:26:28,520 --> 00:26:30,895 enough so you can just about taste it, 536 00:26:30,920 --> 00:26:34,175 not too much that it starts to overpower the beef. 537 00:26:34,200 --> 00:26:35,975 Tom is poaching one of the oysters 538 00:26:36,000 --> 00:26:38,255 and serving that on top of the beef cheek. 539 00:26:38,280 --> 00:26:40,295 I like the sound of this. 540 00:26:40,320 --> 00:26:43,135 On the side of Tom's dish we've got a beef tartare 541 00:26:43,160 --> 00:26:45,415 that's got chopped oysters going through that. 542 00:26:45,440 --> 00:26:47,895 So, there's a whole variety of different seasonings 543 00:26:47,920 --> 00:26:49,455 and flavours and textures. 544 00:26:49,480 --> 00:26:52,015 You've got a lot of different things happening. 545 00:26:52,040 --> 00:26:54,535 It's a lot to balance and a lot to get right, 546 00:26:54,560 --> 00:26:56,935 so I'm going to be under a bit of stress for time, 547 00:26:56,960 --> 00:27:00,055 but I do that every round, you know, so it's nothing new. 548 00:27:04,480 --> 00:27:06,375 My dessert is an olive oil cake. 549 00:27:06,400 --> 00:27:09,655 Then I'm doing a creme fraiche cream, with set lemon curd. 550 00:27:09,680 --> 00:27:11,015 I love lemon desserts loads, 551 00:27:11,040 --> 00:27:13,295 so I tried to save this to the end, and I've actually 552 00:27:13,320 --> 00:27:16,535 used Marcus's recipe for the lemon curd, so hopefully he likes it. 553 00:27:17,880 --> 00:27:19,255 Oh, it's one of my favourites. 554 00:27:19,280 --> 00:27:21,655 It's got to be full of lemon flavour, lovely acidity 555 00:27:21,680 --> 00:27:24,135 with a sweet background. It's fantastic. 556 00:27:25,920 --> 00:27:28,895 Olive oil sponge - it's got to be light. 557 00:27:28,920 --> 00:27:30,455 He's got an olive oil jam. 558 00:27:30,480 --> 00:27:33,895 He's got to cook it down so it gets very thick. 559 00:27:33,920 --> 00:27:36,255 I'm doing a fennel pollen tuille, 560 00:27:36,280 --> 00:27:38,775 also toasted fennel seed ice cream. 561 00:27:38,800 --> 00:27:40,055 Whoa! 562 00:27:41,960 --> 00:27:44,015 I love fennel. I'm all over fennel. 563 00:27:44,040 --> 00:27:47,055 I thought I'd just try something new. I think it tastes really good. 564 00:27:47,080 --> 00:27:48,535 Fennel ice cream can work. 565 00:27:48,560 --> 00:27:52,215 Consider it to be like a liquorice, but you need a fine balance 566 00:27:52,240 --> 00:27:55,175 between aniseed flavour and sweetness. 567 00:27:55,200 --> 00:27:57,495 Get it wrong, you haven't got enough sweetness, 568 00:27:57,520 --> 00:27:59,735 you've got too much aniseed. 569 00:27:59,760 --> 00:28:02,695 I think all these dishes, it's really nice British produce, 570 00:28:02,720 --> 00:28:05,495 got a lot of belief in them, and, yeah, I'm feeling confident. 571 00:28:07,200 --> 00:28:09,695 Chefs, you are halfway. 572 00:28:09,720 --> 00:28:11,055 Good luck. 573 00:28:13,600 --> 00:28:16,495 TOMMY: These three dishes, if you asked me three months ago 574 00:28:16,520 --> 00:28:17,935 to do a three-course menu, 575 00:28:17,960 --> 00:28:19,975 I wouldn't come close to this style of food. 576 00:28:20,000 --> 00:28:21,655 But I'm very happy with them. 577 00:28:21,680 --> 00:28:24,735 It's just all about today and the execution of them, really. 578 00:28:26,200 --> 00:28:28,015 Tommy, come on, sum it up for me. 579 00:28:28,040 --> 00:28:29,495 Biggest day ever, it really is. 580 00:28:29,520 --> 00:28:32,695 Definitely feeling it. It's all led up to this, so this is it now. 581 00:28:32,720 --> 00:28:34,935 How hard was it to choose these three dishes? 582 00:28:34,960 --> 00:28:37,135 It was tough. I really want to blow you away. 583 00:28:37,160 --> 00:28:40,215 A tough crowd to please, and I just want to give it everything. 584 00:28:43,160 --> 00:28:46,495 Tommy is starting off with an scallop and aubergine dish. 585 00:28:46,520 --> 00:28:48,535 Mmm! That sounds lovely. 586 00:28:50,080 --> 00:28:52,415 He's got aubergines a variety of different ways. 587 00:28:52,440 --> 00:28:53,735 We've got aubergine crisp. 588 00:28:53,760 --> 00:28:56,335 We've also got an aubergine imam bayildi. 589 00:28:56,360 --> 00:28:59,455 Imam bayildi is just a classic Middle Eastern aubergine dip. 590 00:28:59,480 --> 00:29:02,175 I'll be making a really rich puree out of the aubergine, 591 00:29:02,200 --> 00:29:06,215 tomato concasse and golden raisins, onions, some spices. 592 00:29:06,240 --> 00:29:10,135 I want to get as much flavour into that puree as possible. 593 00:29:12,040 --> 00:29:15,695 Tommy is also dicing some aubergines up and then he's going to pickle it 594 00:29:15,720 --> 00:29:19,655 and turn it almost into a little salad part of the dish. I like that. 595 00:29:20,800 --> 00:29:23,775 It's definitely a workhorse. It's got a lot of elements to it. 596 00:29:23,800 --> 00:29:25,455 It's definitely going to be a push today. 597 00:29:25,480 --> 00:29:27,775 It's just what I like to do - all or nothing, really. 598 00:29:27,800 --> 00:29:30,215 Tommy's taking the roe of the scallop. 599 00:29:30,240 --> 00:29:33,415 He's then making that into a mousse and turning that into a ballotine. 600 00:29:33,440 --> 00:29:36,055 What Tommy needs to do is make sure that he makes a beautiful mousse. 601 00:29:36,080 --> 00:29:38,015 Can't afford for the mousse to be split at this stage 602 00:29:38,040 --> 00:29:39,775 of the competition. 603 00:29:39,800 --> 00:29:43,815 So I'm going to top the scallop roe mousse with some crispy seaweed 604 00:29:43,840 --> 00:29:45,295 for the texture, and umami, 605 00:29:45,320 --> 00:29:47,455 and then I'll be putting some togarashi on top. 606 00:29:47,480 --> 00:29:49,935 That's a nice Japanese spice blend. 607 00:29:49,960 --> 00:29:52,255 We've got some chilli in there, sesame, a bit of heat, 608 00:29:52,280 --> 00:29:55,335 a bit of flavour to it, so that should just bring it all together. 609 00:30:00,600 --> 00:30:04,375 My main course is inspired by my style of food - 610 00:30:04,400 --> 00:30:07,415 classic English ingredients but with an Asian touch. 611 00:30:07,440 --> 00:30:10,375 So we've got a veal loin. That will be cooked 612 00:30:10,400 --> 00:30:13,095 with some ox heart garum - really umami. 613 00:30:13,120 --> 00:30:14,535 What's a garum, please? 614 00:30:14,560 --> 00:30:16,535 A garum is a very traditional Japanese method 615 00:30:16,560 --> 00:30:18,495 into making a paste or a sauce. 616 00:30:18,520 --> 00:30:20,455 I've just taken an ox heart and cooked it down 617 00:30:20,480 --> 00:30:22,695 really, really slowly for a couple of months. 618 00:30:22,720 --> 00:30:24,935 It's really matured. Picks up a lot of flavour. 619 00:30:24,960 --> 00:30:27,055 What have you been cooking it in? A slow cooker. 620 00:30:27,080 --> 00:30:29,655 For a couple of months?! Yeah. Wow. 621 00:30:31,760 --> 00:30:34,815 Tommy is braising the carrots in soy and sesame. 622 00:30:34,840 --> 00:30:36,695 We've got carrot puree. 623 00:30:39,000 --> 00:30:41,215 We've then got veal sweetbread, 624 00:30:41,240 --> 00:30:43,815 but he's going to turn that into a Caesar salad. 625 00:30:45,640 --> 00:30:48,855 The sweetbread will be the protein and then Caesar dressing on top. 626 00:30:48,880 --> 00:30:52,415 Nice salad on top of that. Sort of a classic, you know. 627 00:30:52,440 --> 00:30:53,775 Whoa. 628 00:30:56,480 --> 00:30:58,375 He's got a lot of Asian ingredients. 629 00:30:58,400 --> 00:31:00,335 We've got sake, we've got mirin, 630 00:31:00,360 --> 00:31:02,535 hints of sharpness and saltiness. 631 00:31:02,560 --> 00:31:06,015 I personally really like the sound of this main course. 632 00:31:08,800 --> 00:31:11,615 Dessert is inspired by, quite literally, 633 00:31:11,640 --> 00:31:14,175 my son's favourite fruit - blackcurrants. He loves them. 634 00:31:14,200 --> 00:31:16,575 So I thought, let's do a blackcurrant dessert. 635 00:31:18,840 --> 00:31:21,775 Choosing a dessert in homage to my son is just the best thing ever. 636 00:31:21,800 --> 00:31:24,935 So I really want to make sure that this is knockout. 637 00:31:26,800 --> 00:31:29,335 Tommy's making blackcurrant leaf chocolate aero. 638 00:31:29,360 --> 00:31:31,055 Chocolate that's aerated, 639 00:31:31,080 --> 00:31:34,535 and you want the flavour of that blackcurrant leaf coming through. 640 00:31:34,560 --> 00:31:35,695 Think of it like a tea, 641 00:31:35,720 --> 00:31:39,415 so it will have a bit of tanginess to it and a little bit of sharpness. 642 00:31:39,440 --> 00:31:42,695 Too much of this can actually overpower the bitterness 643 00:31:42,720 --> 00:31:44,495 of the chocolate. 644 00:31:44,520 --> 00:31:46,815 Just put the chocolate in the vac pack machine. 645 00:31:46,840 --> 00:31:49,295 It's looking quite good. I'm going to check in ten minutes 646 00:31:49,320 --> 00:31:51,815 and make sure it's not deflating, so fingers crossed. 647 00:31:52,920 --> 00:31:54,695 Got a blackcurrant gel. 648 00:31:54,720 --> 00:31:57,695 You've also got a yoghurt crumb and a yoghurt granita. 649 00:31:57,720 --> 00:32:01,415 Love the idea of the yoghurt, the crumb, to give it some texture. 650 00:32:04,280 --> 00:32:05,975 Got a fig leaf mousse, 651 00:32:06,000 --> 00:32:09,575 that's going to bring a touch of almond essence to the dish. 652 00:32:09,600 --> 00:32:11,975 Just making a custard from the infusion of the fig leaves, 653 00:32:12,000 --> 00:32:13,655 so a really strong flavour. 654 00:32:15,120 --> 00:32:17,575 Can't help but notice you're wearing a lot of your ingredients 655 00:32:17,600 --> 00:32:19,735 on your jacket. Yes, Chef. Sorry! 656 00:32:19,760 --> 00:32:22,295 MONICA LAUGHS 657 00:32:23,320 --> 00:32:24,935 He's not holding back. 658 00:32:24,960 --> 00:32:27,495 He is bringing everything to the kitchen today. 659 00:32:27,520 --> 00:32:29,215 And I like his bravery. 660 00:32:30,760 --> 00:32:34,615 Chefs, you have 30 minutes remaining. 661 00:32:34,640 --> 00:32:37,135 Kasae, are we going to be all right? Yes, Chef. 662 00:32:39,120 --> 00:32:42,535 Looking OK. I've still got a fair bit to do, if I'm being honest. 663 00:32:42,560 --> 00:32:44,815 I think the next 20 minutes are going to be the most important 664 00:32:44,840 --> 00:32:46,455 of the day, to be honest. 665 00:32:46,480 --> 00:32:48,375 HE HUMS TO HIMSELF 666 00:32:48,400 --> 00:32:50,135 This is it - scared. 667 00:32:55,480 --> 00:32:58,255 Ha! If you weren't cutting that, I'd pat you on the back. 668 00:32:58,280 --> 00:32:59,975 Yeah. I'm scared enough with this. 669 00:33:06,320 --> 00:33:07,615 KASAE: Yeah, baby. 670 00:33:09,880 --> 00:33:11,335 Oh, my God. 671 00:33:11,360 --> 00:33:13,455 SHE EXHALES DEEPLY 672 00:33:13,480 --> 00:33:16,375 Whoa, whoa, whoa, whoa, whoa, whoa, whoa. Take your time. 673 00:33:16,400 --> 00:33:18,055 Take your time. What's wrong? 674 00:33:18,080 --> 00:33:21,335 Erm, the caramel is split out and it's taken out the base of it. 675 00:33:21,360 --> 00:33:23,455 Well, you've got one there. 676 00:33:23,480 --> 00:33:25,175 So just take your time. 677 00:33:26,320 --> 00:33:27,815 It's not frozen enough. 678 00:33:27,840 --> 00:33:30,415 It's not working? No. It's not working. 679 00:33:30,440 --> 00:33:33,335 Change of plan. OK. Change of plan. 680 00:33:38,280 --> 00:33:41,215 Listen, chefs, you have just 15 minutes. 681 00:33:41,240 --> 00:33:43,815 Perfection! Perfection in 15 minutes, 682 00:33:43,840 --> 00:33:46,095 that's what it's going to take. 683 00:33:50,160 --> 00:33:52,695 Happy, Tom? Yep. Good lad. 684 00:34:00,600 --> 00:34:02,535 You on track? I think so. Yeah? 685 00:34:02,560 --> 00:34:05,415 I need to speed up, but, yeah, little last touches. 686 00:34:08,680 --> 00:34:10,935 Tommy and Tom are in control here. 687 00:34:10,960 --> 00:34:13,375 Kasae I'm concerned for. 688 00:34:13,400 --> 00:34:16,255 I don't want Kasae now to trip over the last hurdle. 689 00:34:16,280 --> 00:34:18,255 She's done so well in the competition, 690 00:34:18,280 --> 00:34:20,455 but she does look under pressure. 691 00:34:20,480 --> 00:34:22,415 There are just eight minutes left. 692 00:34:22,440 --> 00:34:24,975 I mean, this is proper crunch time now. Focus. 693 00:34:25,000 --> 00:34:26,375 Right! 694 00:34:32,680 --> 00:34:34,135 This is my backup. 695 00:34:34,160 --> 00:34:37,335 It's you that taught me to never throw anything away. That's right. 696 00:34:37,360 --> 00:34:39,415 This is the flavours of the same dessert. 697 00:34:39,440 --> 00:34:40,895 Exactly the same thing. 698 00:34:40,920 --> 00:34:42,375 Just less aesthetically pleasing. 699 00:34:42,400 --> 00:34:44,175 OK. Keep it going. Yes, Chef. 700 00:34:45,800 --> 00:34:47,615 Chefs, you got two minutes. 701 00:34:57,680 --> 00:34:59,895 Chefs! Your time is up! 702 00:34:59,920 --> 00:35:02,055 Well done. 703 00:35:02,080 --> 00:35:05,135 My heart's going a million miles an hour! 704 00:35:05,160 --> 00:35:08,415 It's over. Well done. All done. It's all over. That's crazy. 705 00:35:08,440 --> 00:35:09,695 Done. Finished. 706 00:35:09,720 --> 00:35:11,655 Kasae, please do join us. 707 00:35:15,360 --> 00:35:17,535 It's the longest walk of my life. 708 00:35:19,520 --> 00:35:22,055 Ooft! 709 00:35:24,400 --> 00:35:26,495 NARRATOR: Kasae's final menu 710 00:35:26,520 --> 00:35:29,295 starts with a fried puff-pastry ring 711 00:35:29,320 --> 00:35:31,735 filled with smoked haddock, 712 00:35:31,760 --> 00:35:33,655 peas, roasted asparagus 713 00:35:33,680 --> 00:35:36,135 and a pickled dill gel... 714 00:35:37,160 --> 00:35:39,415 ...topped with a caramelised goat's cheese foam... 715 00:35:41,280 --> 00:35:43,535 ...finished with a spring onion powder. 716 00:35:45,120 --> 00:35:49,335 That's a lovely looking dish, and I'm so intrigued. 717 00:35:54,960 --> 00:35:58,175 Beautiful pastry cookery. Love the little flakes of smoked haddock, 718 00:35:58,200 --> 00:36:01,215 but the mousse that sits on top of it is absolutely sensational. 719 00:36:02,640 --> 00:36:05,015 That lovely goat's cheese has got a little smokiness to it. 720 00:36:05,040 --> 00:36:06,455 There's a sharpness to it as well, 721 00:36:06,480 --> 00:36:08,535 which cuts through the richness of the dish. 722 00:36:08,560 --> 00:36:11,255 I like this dish. I really do. 723 00:36:11,280 --> 00:36:12,895 I'm loving this. 724 00:36:12,920 --> 00:36:14,815 Smoky fish. 725 00:36:14,840 --> 00:36:18,055 Aniseed from that dill gel is lovely. 726 00:36:18,080 --> 00:36:20,815 All encased in something crispy. That's really good. 727 00:36:22,400 --> 00:36:25,495 The foam has got a bit of saltiness to it. 728 00:36:25,520 --> 00:36:28,535 You have put a twist on something that I would recognise 729 00:36:28,560 --> 00:36:31,175 as a brunch dish - maybe a smoked salmon with a hollandaise. 730 00:36:31,200 --> 00:36:32,735 It's reminiscent of that, 731 00:36:32,760 --> 00:36:34,495 and it's a clever twist on it. 732 00:36:39,240 --> 00:36:40,575 NARRATOR: For her main course, 733 00:36:40,600 --> 00:36:44,055 Kasae has served guinea fowl cooked on the crown, 734 00:36:44,080 --> 00:36:48,135 filled with a black garlic, apricot and pistachio mousse... 735 00:36:49,560 --> 00:36:51,855 ...a braised kohlrabi spiral 736 00:36:51,880 --> 00:36:54,295 topped with a tamarind gel, 737 00:36:54,320 --> 00:36:56,135 puffed fried flatbread 738 00:36:56,160 --> 00:36:59,895 filled with a con fit guinea fowl leg and pickled kohlrabi... 739 00:37:01,440 --> 00:37:05,375 ...and a spicy chicken and mayonnaise jus. 740 00:37:09,680 --> 00:37:12,375 That guinea fowl is absolutely sensational. 741 00:37:12,400 --> 00:37:14,455 You've managed to get a bit of colourisation on top, 742 00:37:14,480 --> 00:37:16,695 which has lightly caramelised the skin. 743 00:37:16,720 --> 00:37:19,535 I think the puree underneath the apricots, the black garlic - 744 00:37:19,560 --> 00:37:21,895 beautiful flavour. 745 00:37:21,920 --> 00:37:23,615 The fact you've reduced the jus 746 00:37:23,640 --> 00:37:27,535 and then you've finished it with mayonnaise is genius. 747 00:37:27,560 --> 00:37:30,375 This brings a whole new level of richness. 748 00:37:30,400 --> 00:37:32,975 I'm taking that recipe! SHE LAUGHS 749 00:37:33,000 --> 00:37:35,335 That's great. 750 00:37:35,360 --> 00:37:38,015 The kohlrabi is beautifully made. 751 00:37:38,040 --> 00:37:40,495 The way that you've spiral led it, 752 00:37:40,520 --> 00:37:44,015 that wonderful tamarind gel over the top is fabulous. 753 00:37:45,720 --> 00:37:48,455 You open the bread up, you've got the leg meat of the bird, 754 00:37:48,480 --> 00:37:51,255 and inside there, slightly pickled kohlrabi. 755 00:37:51,280 --> 00:37:52,975 That is beautiful. 756 00:37:53,000 --> 00:37:56,055 That is plate lickingly delicious. 757 00:37:59,440 --> 00:38:03,335 NARRATOR: For dessert, Kasae has made an apple sponge, 758 00:38:03,360 --> 00:38:06,215 topped with an apple, dill and white chocolate mousse... 759 00:38:07,600 --> 00:38:10,575 ...served with an apple compote and miso caramel... 760 00:38:12,160 --> 00:38:14,975 ...and an apple and wasabi sorbet. 761 00:38:15,000 --> 00:38:17,535 The dessert wasn't what you were going to deliver? 762 00:38:17,560 --> 00:38:20,895 No. It's supposed to be in a nice apple mould, sprayed with two 763 00:38:20,920 --> 00:38:23,335 different types of chocolate to make it look like an apple. 764 00:38:23,360 --> 00:38:26,255 Just not quite as aesthetic as I would have liked it. 765 00:38:30,120 --> 00:38:31,215 Oh, wow. 766 00:38:31,240 --> 00:38:32,615 Oh, my word. 767 00:38:34,880 --> 00:38:37,615 That sorbet is shockingly brilliant, 768 00:38:37,640 --> 00:38:41,375 and what you get is unmistakable hot wasabi mustard, 769 00:38:41,400 --> 00:38:45,335 which very quickly goes and sharp apple comes in. 770 00:38:45,360 --> 00:38:48,335 The compote is really strong apple flavour, 771 00:38:48,360 --> 00:38:52,535 but you've got a bit of meaty miso in there as a finish. 772 00:38:53,920 --> 00:38:56,255 The sponge works really well 773 00:38:56,280 --> 00:38:59,095 with the amount of apple and white chocolate mousse. 774 00:38:59,120 --> 00:39:02,295 Of course, you've got this apple and wasabi sorbet - 775 00:39:02,320 --> 00:39:06,175 has the peppery-ness and a big hit of apple freshness 776 00:39:06,200 --> 00:39:07,975 that goes with it. 777 00:39:08,000 --> 00:39:09,575 I love it. 778 00:39:09,600 --> 00:39:11,775 It's original. It's so you. 779 00:39:12,920 --> 00:39:18,455 The wasabi in your apple sorbet is a complete no-no in my head, 780 00:39:18,480 --> 00:39:20,495 but on my palate it's a treat. 781 00:39:22,320 --> 00:39:25,895 This may not look the way you wanted it to, 782 00:39:25,920 --> 00:39:28,415 but it's certainly delivering on flavour. 783 00:39:28,440 --> 00:39:30,095 I like this. I like this a lot. 784 00:39:30,120 --> 00:39:31,695 Thank you. 785 00:39:34,240 --> 00:39:36,575 We've had three fantastic plates of food, 786 00:39:36,600 --> 00:39:38,695 all with quite unique points of difference, 787 00:39:38,720 --> 00:39:41,175 which is what your journey has been in this competition. 788 00:39:41,200 --> 00:39:43,535 And you've taken it right to the wire. Well done. 789 00:39:43,560 --> 00:39:46,015 I couldn't have done it without you pushing me and telling me 790 00:39:46,040 --> 00:39:47,975 to keep going and don't quit. 791 00:39:48,000 --> 00:39:51,495 I really appreciate everything and I will take away so much. 792 00:39:55,080 --> 00:39:57,895 Knowing that it wasn't as refined as it should have been, 793 00:39:57,920 --> 00:40:00,055 I still feel like I've got something left I need to show, 794 00:40:00,080 --> 00:40:03,015 which is unfortunate, but I would rather have negative comments 795 00:40:03,040 --> 00:40:04,495 about my plating than my flavours! 796 00:40:04,520 --> 00:40:06,175 Well done. 797 00:40:06,200 --> 00:40:09,375 It was the longest moment of my life. Nice one. Well done. 798 00:40:09,400 --> 00:40:12,495 Focusing on the positive, focusing on the positive, 799 00:40:12,520 --> 00:40:14,215 not thinking about the negative. 800 00:40:14,240 --> 00:40:15,815 Tom, are you ready for us? 801 00:40:15,840 --> 00:40:17,455 Yeah. Come on, then, Chef. 802 00:40:28,480 --> 00:40:31,855 The way you are presenting your food 803 00:40:31,880 --> 00:40:34,575 is just so beautiful. 804 00:40:38,120 --> 00:40:43,695 NARRATOR: For his starter, Tom has served a poached native lobster tail 805 00:40:43,720 --> 00:40:46,895 with blanched red and yellow cherry tomatoes 806 00:40:46,920 --> 00:40:49,135 filled with lobster claw meat 807 00:40:49,160 --> 00:40:52,135 in a lobster and chilli oil, 808 00:40:52,160 --> 00:40:54,735 topped with lemon verbena gel 809 00:40:54,760 --> 00:40:56,815 with courgette balls 810 00:40:56,840 --> 00:41:00,495 and a creamy lobster and tomato sauce americaine. 811 00:41:08,840 --> 00:41:12,095 The lobster - perfectly cooked, absolutely delicious. 812 00:41:12,120 --> 00:41:14,215 Great flavour in the sauce. 813 00:41:14,240 --> 00:41:16,895 Really, really good. Very well made. 814 00:41:16,920 --> 00:41:20,215 The tomato - lovely lobster claw inside. 815 00:41:20,240 --> 00:41:22,535 Big flavour. This is a cracking dish. 816 00:41:23,960 --> 00:41:25,975 You've got a lemon verbena gel. 817 00:41:26,000 --> 00:41:27,655 I do like the notes of it. 818 00:41:27,680 --> 00:41:30,335 I find that the big flavours that are on this dish 819 00:41:30,360 --> 00:41:31,855 are from your sauce. 820 00:41:31,880 --> 00:41:33,695 Very much like a lightened bisque. 821 00:41:33,720 --> 00:41:37,695 The tomatoes and the hints of chilli through that - it's delicious. 822 00:41:37,720 --> 00:41:40,855 Love the sweetness of the tomato with lobster meat. 823 00:41:40,880 --> 00:41:43,495 There's a slight hint of chilli. I'm really enjoying that. 824 00:41:43,520 --> 00:41:45,855 This is a great dish. 825 00:41:45,880 --> 00:41:49,855 It's a light dish that really packs a flavour punch. 826 00:41:49,880 --> 00:41:51,295 It's very nice. 827 00:41:54,360 --> 00:41:57,455 NARRATOR: Tom's main is seared beef fillet 828 00:41:57,480 --> 00:42:00,415 on a bed of pan-fried oyster mushrooms, 829 00:42:00,440 --> 00:42:05,535 served with braised beef cheek wrapped in brick pastry, 830 00:42:05,560 --> 00:42:08,135 topped with a poached oyster, 831 00:42:08,160 --> 00:42:10,135 with a lovage emulsion, 832 00:42:10,160 --> 00:42:12,535 salsify, 833 00:42:12,560 --> 00:42:15,015 beef and red wine sauce, 834 00:42:15,040 --> 00:42:17,455 and a beef and oyster tartare. 835 00:42:19,040 --> 00:42:21,935 GREGG: That looks sensational. 836 00:42:21,960 --> 00:42:24,495 Absolutely wonderful. 837 00:42:24,520 --> 00:42:25,975 Thank you very much. 838 00:42:31,280 --> 00:42:35,055 I'm finding it really difficult to find a problem with this. 839 00:42:35,080 --> 00:42:37,935 Your beef cheek, it's got lovely texture to it. 840 00:42:37,960 --> 00:42:39,135 It's nice and moist. 841 00:42:39,160 --> 00:42:40,775 The oyster on top is great. 842 00:42:40,800 --> 00:42:44,455 The little pastry around the outside is cooked just right. 843 00:42:44,480 --> 00:42:48,295 The sauce is rich and full of body. 844 00:42:48,320 --> 00:42:50,455 Everything on this plate 845 00:42:50,480 --> 00:42:52,175 is cooked beautifully. 846 00:42:52,200 --> 00:42:55,895 And your attention to detail, Tom, is exquisite. 847 00:42:55,920 --> 00:42:59,055 Thank you. Well done. Thank you very much. 848 00:42:59,080 --> 00:43:01,135 Your beef is perfectly cooked. 849 00:43:01,160 --> 00:43:02,895 There's a light seasoning around it. 850 00:43:02,920 --> 00:43:05,335 Oyster mushrooms - beautiful. 851 00:43:05,360 --> 00:43:08,015 What I really enjoy, the lovage puree. 852 00:43:08,040 --> 00:43:11,215 With celery-like flavours, it's refreshing, 853 00:43:11,240 --> 00:43:14,615 and I think it cuts through the richness of the sauce. 854 00:43:14,640 --> 00:43:16,895 Your beef tartare is lovely and fresh. 855 00:43:16,920 --> 00:43:20,175 The oyster is like a seasoning through it, and that's delightful. 856 00:43:21,920 --> 00:43:24,615 That beef sauce is like one of the best gravies I've ever had. 857 00:43:24,640 --> 00:43:28,975 It's proper thick, meaty Sunday roast gravy. 858 00:43:30,640 --> 00:43:32,575 That's absolutely smashing. 859 00:43:32,600 --> 00:43:34,215 I'm loving it all. 860 00:43:37,280 --> 00:43:41,015 NARRATOR: For dessert, Tom has made an olive oil sponge 861 00:43:41,040 --> 00:43:43,375 filled with olive oil jam, 862 00:43:43,400 --> 00:43:45,655 topped with a set lemon curd, 863 00:43:45,680 --> 00:43:47,815 creme fraiche cream, 864 00:43:47,840 --> 00:43:49,575 fennel tops, 865 00:43:49,600 --> 00:43:51,775 and a fennel pollen tuille, 866 00:43:51,800 --> 00:43:54,135 served with a fennel seed ice cream. 867 00:43:58,280 --> 00:44:00,175 Mmm-mm! 868 00:44:00,200 --> 00:44:01,975 Oh, mate... 869 00:44:03,400 --> 00:44:05,655 The sponge is the right texture. 870 00:44:05,680 --> 00:44:07,935 You've got a little bit of crispiness on the top 871 00:44:07,960 --> 00:44:09,735 and then you cut into it 872 00:44:09,760 --> 00:44:12,815 and look how beautiful... That olive oil jam 873 00:44:12,840 --> 00:44:14,575 has thickened in there. 874 00:44:14,600 --> 00:44:16,055 I really like that. 875 00:44:17,240 --> 00:44:21,215 The fennel ice cream has the flavours of aniseed. 876 00:44:21,240 --> 00:44:24,695 It's just a delightful way to finish your meal. 877 00:44:24,720 --> 00:44:27,335 I love it. Love it, love it, love it. 878 00:44:27,360 --> 00:44:29,415 I've got sponge that's peppery olive oil. 879 00:44:29,440 --> 00:44:32,735 I've got olive oil jam in there - more peppery, but it's sweet. 880 00:44:32,760 --> 00:44:35,415 Then, of course, you've got the sharpness of lemon curd, 881 00:44:35,360 --> 00:44:38,855 The tuille on the top has got a flavour of aniseed, of fennel. 882 00:44:35,440 --> 00:44:43,440 almost like a freshly squeezed lemon. 883 00:44:38,880 --> 00:44:42,495 It's pretty and it's small, but its flavour profiles are amazing. 884 00:44:42,520 --> 00:44:44,055 Very yummy. 885 00:44:45,240 --> 00:44:46,815 It's absolutely sublime. 886 00:44:46,840 --> 00:44:48,495 It's light, it's flavoursome. 887 00:44:48,520 --> 00:44:50,775 You're hitting sharpness with the creme fraiche, 888 00:44:50,800 --> 00:44:52,575 the crunchiness of the tuille 889 00:44:52,600 --> 00:44:55,975 and the aniseed coming through in the ice cream. 890 00:44:56,000 --> 00:44:58,335 You've just hit the notes beautifully. 891 00:44:58,360 --> 00:44:59,855 It's like a great piece of music. 892 00:44:59,880 --> 00:45:02,535 You get to the end of it and you want to play it again. 893 00:45:05,800 --> 00:45:08,255 You display classical cookery skills, 894 00:45:08,280 --> 00:45:09,855 that's what you were brought up with. 895 00:45:09,880 --> 00:45:11,895 But you're now brave enough and confident enough 896 00:45:11,920 --> 00:45:13,895 to bring in the flavours that you really love. 897 00:45:13,920 --> 00:45:16,175 That is such a winning formula. 898 00:45:16,200 --> 00:45:19,095 Yeah, just thank you for all the support 899 00:45:19,120 --> 00:45:21,855 and dealing with my constant nervous energy. 900 00:45:21,880 --> 00:45:24,575 I've really enjoyed the process and thank you for having confidence 901 00:45:24,600 --> 00:45:27,255 in me and putting me through. I really appreciate it. 902 00:45:27,280 --> 00:45:29,975 Tom, well done, and thank you very, very much. 903 00:45:30,000 --> 00:45:31,455 Thank you. 904 00:45:36,760 --> 00:45:38,575 I'm proud of myself. It's been a hell of a journey. 905 00:45:38,600 --> 00:45:42,055 But the final day, and it all went well. Didn't have any disasters. 906 00:45:42,080 --> 00:45:45,095 Obviously, I don't want to count my chickens and guess too early, 907 00:45:45,120 --> 00:45:47,895 but I don't think I could have done much better, to be honest, 908 00:45:47,920 --> 00:45:49,335 so feeling good. 909 00:45:52,760 --> 00:45:54,295 Tommy, please, sir. 910 00:46:01,880 --> 00:46:05,015 That's smart, Chef. That is properly smart. 911 00:46:05,040 --> 00:46:07,215 Well done. Thank you. 912 00:46:08,840 --> 00:46:13,495 NARRATOR: For his starter, Tommy has served pan-seared scallops 913 00:46:13,520 --> 00:46:15,975 spiced with curry powder, 914 00:46:16,000 --> 00:46:19,575 aubergine relish spiced with turmeric and cumin... 915 00:46:21,240 --> 00:46:24,295 ...and an imam bayildi aubergine and tomato puree... 916 00:46:25,920 --> 00:46:27,815 ...poached golden raisins, 917 00:46:27,840 --> 00:46:29,495 lemon and chaat masala yoghurt... 918 00:46:31,120 --> 00:46:32,335 ...aubergine crisps... 919 00:46:33,560 --> 00:46:35,335 ...and a scallop roe mousse, 920 00:46:35,360 --> 00:46:37,735 topped with crispy seaweed, 921 00:46:37,760 --> 00:46:42,095 flavoured with togarashi - a Japanese spice. 922 00:46:49,520 --> 00:46:51,215 The scallop - beautiful and sweet. 923 00:46:51,240 --> 00:46:53,095 Love the seasoning on those. 924 00:46:53,120 --> 00:46:55,735 The imam bayildi is sensational. 925 00:46:55,760 --> 00:46:58,895 Spicy. Like the raisins, love the yoghurt, 926 00:46:58,920 --> 00:47:01,415 freshness and sweetness on the plate as well. 927 00:47:01,440 --> 00:47:03,575 And of course, you've got the little crisps on top 928 00:47:03,600 --> 00:47:05,375 that will just give a little bit of crunch. 929 00:47:05,400 --> 00:47:07,815 Really good. Thanks so much. 930 00:47:07,840 --> 00:47:10,175 My scallops are beautifully cooked. 931 00:47:10,200 --> 00:47:13,175 The aubergine chutney, which is quite salty, 932 00:47:13,200 --> 00:47:16,375 and though I like it, I need something to cut through this 933 00:47:16,400 --> 00:47:19,015 and I actually find it in the raisins. 934 00:47:19,040 --> 00:47:22,575 So I would like a bit more of the raisins there. 935 00:47:22,600 --> 00:47:25,055 Salty, almost sweet roe. 936 00:47:25,080 --> 00:47:28,095 There is a hint of chilli pepperiness to it. 937 00:47:28,120 --> 00:47:31,215 And of course, the seaweed is giving you chewy saltiness, 938 00:47:31,240 --> 00:47:34,055 like a condiment. It's very clever. Well done. 939 00:47:38,120 --> 00:47:41,775 NARRATOR: Tommy's main is a pan-seared veal loin 940 00:47:41,800 --> 00:47:43,615 in an ox heart garum, 941 00:47:43,640 --> 00:47:46,975 a soy and sesame seed carrot, 942 00:47:47,000 --> 00:47:48,895 carrot and ginger puree, 943 00:47:48,920 --> 00:47:50,815 crispy kale, 944 00:47:50,840 --> 00:47:54,855 pickled carrot discs on a carrot-topped Parmesan pesto, 945 00:47:54,880 --> 00:47:58,935 crispy sweetbread dressed in a Caesar salad, 946 00:47:58,960 --> 00:48:02,295 and a veal, soy, mirin and cornichon sauce... 947 00:48:03,440 --> 00:48:06,175 .finished with the aromas of rosemary. 948 00:48:07,600 --> 00:48:10,095 GREGG: I love the smell of that rosemary. 949 00:48:10,120 --> 00:48:13,015 It's almost like the smell of a pine forest. 950 00:48:18,320 --> 00:48:21,375 Rose veal - a tad dry on the outside, 951 00:48:21,400 --> 00:48:23,935 but ox heart garum is very interesting 952 00:48:23,960 --> 00:48:28,335 cos it just brings big flavour into the rose veal. 953 00:48:28,360 --> 00:48:31,295 The sauce, the soy and the mirin going through that, 954 00:48:31,320 --> 00:48:32,815 good, good, meaty sauce. 955 00:48:34,200 --> 00:48:38,175 The carrot puree is lovely, it's smooth, you can taste the ginger. 956 00:48:38,200 --> 00:48:41,175 Love the textures of the different carrot parts you have here 957 00:48:41,200 --> 00:48:44,015 with the sesame to the pesto. 958 00:48:44,040 --> 00:48:47,815 But my most favourite thing on your main course is the sweetbread 959 00:48:47,840 --> 00:48:50,015 with the Caesar dressing over the top of it. 960 00:48:50,040 --> 00:48:51,655 I think it's very clever. 961 00:48:51,680 --> 00:48:53,095 Thank you. 962 00:48:53,120 --> 00:48:57,095 You've got flavours of Parmesan cheese, which to me is Italy. 963 00:48:57,120 --> 00:49:01,295 You've got flavours of ginger, mirin and soy, which is Japan. 964 00:49:01,320 --> 00:49:03,935 I've got lovely veal, I've got lovely sweetbread, 965 00:49:03,960 --> 00:49:07,735 and I'm deciding which bit of the world I'm taking them to! 966 00:49:07,760 --> 00:49:09,215 It's really lovely. 967 00:49:11,400 --> 00:49:13,735 NARRATOR: Finally, for dessert, 968 00:49:13,760 --> 00:49:17,215 Tommy's made a blackcurrant leaf chocolate aero, 969 00:49:17,240 --> 00:49:20,095 with fig leaf mousse and crumb, 970 00:49:20,120 --> 00:49:22,335 blackcurrant gel, 971 00:49:22,360 --> 00:49:24,175 fresh blackcurrants 972 00:49:24,200 --> 00:49:25,735 and a frozen yoghurt granita... 973 00:49:27,600 --> 00:49:30,535 ...finished with fig leaf aromas. 974 00:49:37,880 --> 00:49:42,095 Tommy, you've got this aero chocolate which is so light 975 00:49:42,120 --> 00:49:46,855 and has the hint of the blackcurrant cos you've infused it with the leaf. 976 00:49:46,880 --> 00:49:49,455 It's delightful and it's fun. 977 00:49:49,480 --> 00:49:51,735 And then you're eating the granita 978 00:49:51,760 --> 00:49:54,335 and catching some of the frozen yoghurt in there, 979 00:49:54,360 --> 00:49:57,135 so it's got a little chewiness in there, which is bringing 980 00:49:57,160 --> 00:49:59,855 even more fun, a little surprise to it. 981 00:49:59,880 --> 00:50:02,615 It's a quirky dessert. Do I like it? Yes. 982 00:50:02,640 --> 00:50:04,815 Great. Thank you. 983 00:50:04,840 --> 00:50:09,255 Your aerated chocolate is bitter and dark and full of flavour. 984 00:50:09,280 --> 00:50:12,695 You've got the fig leaf cream on top that is incredible. 985 00:50:12,720 --> 00:50:14,615 The flavour I get from it is almond. 986 00:50:14,640 --> 00:50:16,735 Clever, sharp, precise. 987 00:50:16,760 --> 00:50:18,215 Delicious. 988 00:50:18,240 --> 00:50:20,215 Again, another fabulous dish, Tommy. 989 00:50:21,800 --> 00:50:24,495 I've got the rich darkness of chocolate, 990 00:50:24,520 --> 00:50:26,535 really sharp blackcurrant, 991 00:50:26,560 --> 00:50:28,775 frozen yoghurt sourness. 992 00:50:28,800 --> 00:50:30,295 That is delicious. 993 00:50:32,000 --> 00:50:34,495 You, Chef, are a class act. 994 00:50:37,240 --> 00:50:40,295 You're taking humble ingredients and you're really elevating them 995 00:50:40,320 --> 00:50:42,735 by bringing in those Asian flavours. 996 00:50:42,760 --> 00:50:45,055 You've been doing it all the way through the competition, 997 00:50:45,080 --> 00:50:47,695 but you've just improved it all the way through. 998 00:50:47,720 --> 00:50:49,975 Well done, you. I think your little boy will be so proud 999 00:50:50,000 --> 00:50:51,255 of what you achieved. 1000 00:50:51,280 --> 00:50:54,015 Yeah, overwhelmed. Some amazing comments there. 1001 00:50:54,040 --> 00:50:56,655 Just want to say a massive thank you. It's been a real privilege, 1002 00:50:56,680 --> 00:50:59,255 a real pleasure. It's been every emotion I've ever felt. 1003 00:51:00,400 --> 00:51:01,735 Yeah, amazing. 1004 00:51:03,600 --> 00:51:06,335 To think it's all done now is a super-weird feeling, 1005 00:51:06,360 --> 00:51:08,655 but, yeah, I'm super happy. 1006 00:51:08,680 --> 00:51:09,895 KASAE: Good job. 1007 00:51:12,360 --> 00:51:14,935 I've delivered three dishes that I really wanted to deliver, 1008 00:51:14,960 --> 00:51:17,255 and all the judges seemed to enjoy them, 1009 00:51:17,280 --> 00:51:18,895 so that was just fantastic. 1010 00:51:27,400 --> 00:51:29,135 What a brilliant final. 1011 00:51:29,160 --> 00:51:31,775 Absolutely fantastic talent. 1012 00:51:31,800 --> 00:51:35,495 We have, without a doubt, three very exciting chefs. 1013 00:51:35,520 --> 00:51:37,215 That was a great cook-off. 1014 00:51:41,280 --> 00:51:44,655 Kasae, for me, is such a unique chef, 1015 00:51:44,680 --> 00:51:48,415 and I love the bravery she brings into her cooking. 1016 00:51:48,440 --> 00:51:51,295 She just puts ingredients together that I wouldn't imagine. 1017 00:51:51,320 --> 00:51:55,215 So, a caramel cheese with smoked fish, but it really worked. 1018 00:51:55,240 --> 00:51:58,415 The guinea fowl with the unusual flavours underneath the skin 1019 00:51:58,440 --> 00:52:01,375 and the sauce was quite exceptional. 1020 00:52:01,400 --> 00:52:04,095 She's been intriguing all the way through the competition. 1021 00:52:04,120 --> 00:52:06,655 My, isn't she exciting? 1022 00:52:09,520 --> 00:52:11,775 Tom - that boy's a talent. 1023 00:52:11,800 --> 00:52:14,335 The flavours of his dishes. 1024 00:52:14,360 --> 00:52:17,135 For me, they enter the world of exquisite. 1025 00:52:17,160 --> 00:52:19,935 Tom's food today was technical, it was beautiful, 1026 00:52:19,960 --> 00:52:23,575 and most importantly, it was delicious. 1027 00:52:23,600 --> 00:52:26,335 I find now he's bringing his little modern twist, 1028 00:52:26,360 --> 00:52:29,975 his personality, his cheekiness, into his cooking. 1029 00:52:32,280 --> 00:52:33,735 That boy's a talent. 1030 00:52:33,760 --> 00:52:35,095 A proper talent. 1031 00:52:36,440 --> 00:52:38,815 Tommy put everything into that cook-off. 1032 00:52:38,840 --> 00:52:40,855 It was an amazing menu. 1033 00:52:40,880 --> 00:52:45,575 It's the introduction of flavours from around the world that I love. 1034 00:52:45,600 --> 00:52:46,935 Tommy is class. 1035 00:52:48,360 --> 00:52:51,295 Three very, very strong dishes from a very accomplished chef. 1036 00:52:56,920 --> 00:53:00,615 God, it's so hard to tell if it's enough or not, to be honest. 1037 00:53:00,640 --> 00:53:02,655 I would be ecstatic if I won, 1038 00:53:02,680 --> 00:53:06,175 but I'll just let the judges deal my fate. 1039 00:53:08,960 --> 00:53:11,455 It would be incredible if I did win. 1040 00:53:11,480 --> 00:53:13,855 Nothing will quite compare to it, 1041 00:53:13,880 --> 00:53:17,935 and I think everyone at home would be incredibly proud, too. 1042 00:53:20,040 --> 00:53:22,815 Obviously, everyone wants that trophy. 1043 00:53:22,840 --> 00:53:24,615 I worked so hard for this moment. 1044 00:53:24,640 --> 00:53:26,935 This is it - I've got to do it now. 1045 00:53:42,520 --> 00:53:45,095 Congratulations to all three of you. 1046 00:53:45,120 --> 00:53:47,895 You brought magic to this MasterChef final. 1047 00:53:47,920 --> 00:53:49,855 Well done. 1048 00:53:49,880 --> 00:53:53,975 Chefs, you are an absolute credit to the jackets you wear 1049 00:53:54,000 --> 00:53:56,215 and to the industry that you represent. 1050 00:53:56,240 --> 00:53:57,415 Thank you. 1051 00:53:58,960 --> 00:54:02,375 So, chefs, we have made a decision. 1052 00:54:08,600 --> 00:54:12,295 Our MasterChef: Professionals 2023 winner is... 1053 00:54:20,120 --> 00:54:22,095 ...Tom. 1054 00:54:25,960 --> 00:54:27,655 Oh, my God. 1055 00:54:30,360 --> 00:54:32,295 Thank you. You deserve it. 1056 00:54:32,320 --> 00:54:34,895 You deserve it. Well done. Thank you. Great work. 1057 00:54:39,640 --> 00:54:41,655 Tommy, Kasae, 1058 00:54:41,680 --> 00:54:46,015 it's been an absolute pleasure to be in this kitchen with you both. 1059 00:54:46,040 --> 00:54:49,295 Thank you. Thank you very much. Off you go. 1060 00:54:49,320 --> 00:54:51,575 Well done, you two. Thank you. 1061 00:54:57,440 --> 00:55:00,295 I'm pretty gutted, actually. It was so close. 1062 00:55:00,320 --> 00:55:02,255 I've loved the competition. I really have. 1063 00:55:02,280 --> 00:55:04,415 I've learnt so much. I'm really happy. 1064 00:55:04,440 --> 00:55:06,575 I can walk away proud, for sure. 1065 00:55:06,600 --> 00:55:08,575 I'm going to go home, spend some time with Albie. 1066 00:55:08,600 --> 00:55:11,295 He may be asleep when I get home, but maybe I'll wake him up, 1067 00:55:11,320 --> 00:55:12,935 give him a good cuddle. 1068 00:55:14,440 --> 00:55:16,935 Of course, I'm a little bit disappointed, 1069 00:55:16,960 --> 00:55:19,135 but it's been a huge learning curve. 1070 00:55:19,160 --> 00:55:22,135 I've learnt that it's OK to be a little bit different 1071 00:55:22,160 --> 00:55:24,215 in your cooking and it's OK to express yourself 1072 00:55:24,240 --> 00:55:27,655 in different ways on a plate. I very much plan on taking that 1073 00:55:27,680 --> 00:55:31,095 and putting that into my own restaurant in the future, 1074 00:55:31,120 --> 00:55:33,015 so watch this space. 1075 00:55:34,720 --> 00:55:36,375 Hey! There you go. 1076 00:55:36,400 --> 00:55:38,055 There you are, Chef. Thank you. 1077 00:55:38,080 --> 00:55:40,135 Which do you want first? That one, definitely. 1078 00:55:40,160 --> 00:55:42,015 You want that one first? Cheers. 1079 00:55:42,040 --> 00:55:45,095 Cheers. Thank you so much. Here you go. Congratulations. 1080 00:55:47,520 --> 00:55:49,135 Oh, God. 1081 00:55:49,160 --> 00:55:51,015 Honestly, I'm so lost for words right now. 1082 00:55:51,040 --> 00:55:53,415 It's been such a good experience, and I've done it. 1083 00:55:53,440 --> 00:55:56,735 You know, it's here, I'm holding it. I couldn't be happier right now. 1084 00:55:56,760 --> 00:55:57,975 Incredible. 1085 00:55:59,760 --> 00:56:02,175 The minute that young chef stepped into this kitchen, 1086 00:56:02,200 --> 00:56:05,575 he's been consistent and he's delivered at every single level. 1087 00:56:08,400 --> 00:56:11,215 His food has been cracking throughout, 1088 00:56:11,240 --> 00:56:12,935 and he's still so young. 1089 00:56:12,960 --> 00:56:15,655 I think today we watched a very young chef come of age, 1090 00:56:15,680 --> 00:56:18,615 someone that's always had the technical ability, 1091 00:56:18,640 --> 00:56:22,615 but today was brave enough to put his own stamp on the classic food. 1092 00:56:22,640 --> 00:56:24,775 It's beautiful, 1093 00:56:24,800 --> 00:56:28,735 and it's absolutely banging delicious. 1094 00:56:28,760 --> 00:56:31,935 THAT is why Tom is our champion. 1095 00:56:31,960 --> 00:56:33,775 LINE RINGS 1096 00:56:33,800 --> 00:56:36,095 Hello? TOM'S DAD: Hello? 1097 00:56:36,120 --> 00:56:38,415 He's only gone and done it... 1098 00:56:38,440 --> 00:56:39,815 No BLEEP! 1099 00:56:39,840 --> 00:56:41,055 THEY LAUGH 1100 00:56:41,080 --> 00:56:45,815 Yeah. So proud. Thank you. You're going to have to speak to your mum. 1101 00:56:45,840 --> 00:56:47,375 Oh, she's crying. 1102 00:56:49,720 --> 00:56:51,695 It's really nice to hear how proud they are. 1103 00:56:51,720 --> 00:56:53,975 It's a big, big moment for me and them. 1104 00:56:54,000 --> 00:56:57,935 MUM: I'm so happy for you. You're the best. Honestly. 1105 00:56:57,960 --> 00:56:59,855 For now, I'm going to enjoy this. 1106 00:56:59,880 --> 00:57:03,015 Holding this bad boy up in the air and just enjoy the moment. 1107 00:57:03,040 --> 00:57:06,055 MasterChef champion Tom. 1108 00:57:06,080 --> 00:57:08,455 Cheers. Wahey! Wahey!