Cooking For Your Idols! | The Professionals | Full Episode | S8 E19 | MasterChef UK

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It’s the finals a professional Master Chef of the 48 chefs that started the competition just the five strongest remain this time they’ll be pushed to the edge as they cook for a unique Gathering of some of the world’s greatest Chefs I’m actually very hungry and looking forward to eating the whole thing I couldn’t find any fults with it absolutely fantastic this is what Master Chef’s all about then they will have to prove they can hold their own in one of the world’s most exciting restaurants that’s fantastic

Finally this year’s standout Chef will be crowned professional Master Chef Champion 2015 This is the start of a massive culinary Adventure first first step is Chef’s Table however you have to earn the right to be there throughout the competition you have been cooking with the best ingredients today we have turned that on its head an invention test from scratchs chefs you need to deliver

Something pretty amazing because at the end of this challenge one of you is leaving the competition 1 hour and 15 minutes to win you a place at Chef’s Table off you Go Scott here’s one cook that slowly he’s worked his way through the pack and he is without a doubt a front runner this Chef is exciting I’ve been dreading this I’m used to cooking with prime ingredients so yeah it’s a tough one Scott what are you going to make a

Roast chicken broth with comfy chicken wings and a few textures of onions how many textures can you get out of an onion Chef so I’m looking at three for now charred onion pickled shalot and crispy shalot and you got a few tricks up your sleeve you don’t cleare it yet

Cuz they might not work exactly yeah all right Scott good luck mate Cheers marz wow from the very first plate we knew we had a very serious Chef in our Hands the way he dresses is like an artist at Work I think there is a lot of pressure on I’ve kept quite consistent up until now if one mistake gets made I think they will go hard on it and I’ll probably go Home congratulations for making it here mark thank you very much how does it feel oh it’s an amazing feeling to be here what are you making so I’m making a pork broth some pork belly glazed cods cheek with a bit of coriander and I’ve made spiced cod’s cheek Toran it’s uh

Trying to get the stuff done in time is the biggest biggest challenge here today 37 minutes left halfway Nick is an allrounder solid Chef someone you’d love to have in any Brigade great consistency in his cookery fabulous attention to detail and a beautiful eye for presentation feel like a bit like

Scepter and Sun but uh I’m going to find something I’ve got to get it right today want to cook for the chef table so badly um and this is a real way of earning It finals week Nick yeah did you expect to be here I don’t know if I expected to be here but I’m definitely thrilled to be here definitely what are you making Nick scolopendra Oli going to do a nice broth with roasted chicken bones through it Cod cheek is well roasted on the side

Right you got two heads there a couple of Claws and half a big scallop that’s what you’re going to use yeah Nick I like it thank you I like your style thank you very Much Danilo this is a chef that has grown through the competition he’s brave enough to put a Twist on his cookie and this makes him an exciting Contender this competition is affecting my whole world we all good chefs to kick someone out they need to find something everything counts all the details Count Danilo you made it I made it final five yeah it’s amazing what are you going to make pork toini where have you got the pork from uh we got the ribs we got a small piece of belly with pork cheeks and uh fish broth pork and fish

Have you had pork and fish before not that often but I did good luck thank you I’m a little bit worried of how long it’s going to take me to finish everything so I had to run you have 15 minutes left Mark has had a very interesting Journey Through the

Competition he delivers big bold flavors I’ve really enjoyed eating Mark’s food to get this far I can’t thank monik and Marcus enough I’ve got everything to prove today I’m going to fight I’m nervous but excited what are you making I’m going to make a rich chicken broth with pans aful

Crispy skin crackling I’m going to attempt to do the comfy neck and Wing into a Crocket if you can make the Crocket if I can get it done in time I like it if you can do it thank you sure Cheers 5 minutes left it’s almost coming together just need to run to get everything on Time five chefs are making five separate broths we’ve got ourselves a broth off 1 minute and that’s all you’ve Got that’s it stop Scott come and join us please chef from the scraps Scott has ConEd the chicken wings and glazed them in a light onion caramel he’s made a chicken liver parfait on sourdough toast he’s also served chicken hearts charred onions pickled and crispy shots and a broth made from the chicken

Carcass Scott the presentation of this dish looks absolutely fabulous that chicken liver parfait what a lovely idea this very deep rich broth that you’ve reduced it’s great it’s got a really big bold Flavor I can only Marvel at the invention and the skill that takes a box

Of scraps and presents such a beautiful dish I’m really really impressed thanks I love that you’ve used the aul and the dish and the heart as well still lovely and pink and not overcooked I really enjoyed this broth Scot yes you should smile I think you’ve done a great job thank you very

Much I’m feeling good just a bit surprised I think that paid off yeah I weren’t expecting that really but yeah they liked it so that’s that’s the main thing Mark has con feed the chicken neck and wing and made it into a croquet he’s pan fried the chicken off

And saut the broccoli stem and carrot trimmings in garlic and olive oil his garnish is crispy chicken skin with pickled chili and shots con feed garlic and a spicy roast chicken broth I like the taste of the broth in saying that the chili is still on my

Palette I can take it I quite like spicy food other people will find this quite overpowering I think you’ve created a good broth there I like the look of your dish however I don’t like the garlic in the skin and I find you Crockett a little chewy I’m afraid

Chef the livers are cooked well the broccoli for me is slightly undercooked the broth has a fantastic flavor but I just don’t feel that you’ve brought the best out of the flavors of the other ingredients on the plate yeah not too great to be honest they

Weren’t too keen on a few things the garlic was literally the last thing I was to put on the plate I just wish I hadn’t done that Mark has served the pork belly offcut topped with Cod cheeks fried in soy sauce and crispy pork crackling on the side a tortillini with Cod cheek

Filling his tie broth is FL flavored with pork ribs and trimmings of coriander spring onion and chili H that is a really clever dish and it took me by surprise because I look down at talini pork belly and I thought Italy and actually what you’ve got in here are

Loads of flavors of Asia you’ve got really nice soft meat got really nice soft pasta I think it’s delicious very very clever well done thank you thank you very much the glazed Cod cheek with a bit of soy through that for me is stunning absolutely stunning I like it it’s very good thank

You oh it was really tough you have that few minutes to kind of plan the dish and I pulled out something that I’m pretty proud of yeah it’s all in all a good good day Nick has used the trimmings of the salmon scallop and cod to make a mous

Filling for his ravioli and tortillini he served it with roasted Cod cheek crispy chicken skin candied broccoli stems fennel pesto and a chicken vute the pasta is really well made I love how much filling you managed to get into that ravioli the vute for me is delicious you cook food I enjoy eating

And I’ve definitely enjoyed eating this thank you very much thank you from the scraps on your table to then create a beautiful looking but even better tasting plate of food is a Triumph well done thank you Chef Mate that is quality and those flavors are immense thank you very

Much I didn’t expect that uh I’m Blown Away by what they said smashed it it’s ridiculous to he get that praise then from a box of rubbish really happy finally it’s Danilo he has used the pork rib and belly trimmings to fill his tortillini he served it with pan

Fried cod cheeks crab meat picked from the legs a brunoise of vegetables using broccoli stems carrots and peppers and a broth flavored with fish stock and mushrooms I think the tortellinis are very wellmade pasta’s perfectly cooked and they’re very well formed I think the Cod cheek is nicely cooked but I find

Find the whole dish quite Bland thank you I like absolutely everything that is in that bowl apart from the broth all the food you’ve cooked in the competition looks amazing this is not your finest Hour this does look like dirty dish water I do like your Toral in

Though I’m feel really disappointed in myself feel like I let myself down What a great round I’m amazed at the quality of some of the food and when you think of what they had to work with that was quite incredible Mark Nick and Scott have cooked outstanding food today in fact they should definitely be cooking at the chest table unfortunately the two who are

Lagging behind are Mark and Danilo undoubtedly quality chefs no doubt about that however you can’t take both of them through to chef’s table one of them’s got to leave the competition it will be so disappointed going out now uh the chef table is just there is a big chance so of course I

Want to get there I don’t reckon I’ve done enough today to be honest I can only get so many chances so I can imagine this is probably my last chance we can only take four of you through to cook at Chef’s Table we have made a decision the chef leaving the competition Is markk you what sure thank you great competition thanks very much thank you Mark well done thanks very Much yeah got it obviously but uh I knew I hadn’t done enough to stay in the competition so I was kind of expecting it it’s been an incredible experience being a Master Chef one that I’ll never ever forget has just been priceless I couldn’t have done anymore I literally tried my

Hardest I was just out of class bying better chefs today you know where you’re cooking next Chef’s Table Over the last 8 years the chef’s table has become one of the most prestigious events in the cry calendar for the contestants it’s a rare opportunity to showcase their own food to some of their Idols the 22 guests attending tonight’s dinner are the heavyweights of modern Gastronomy in Britain and hold an

Incredible 29 Stars between them this is once in a-lifetime opportunity for our chefs this is something they are going to remember for the rest of their careers this is a massive day for our chefs and it’s a day they cannot make mistakes this is the biggest challenge I

Think I’ve ever faced as a chef when you know that you’re cooking for these guys you’ve got to go in there and just knock out the park I am so grateful for this opportunity but I’m so terrified but it today isn’t a day where you want to mess

It up you’re cooking for some of Britain’s greatest chefs it’s an amazing opportunity to be able to make a name for yourself these guys are my heroes are eating their restaurants I read their cookbooks they’re the reason why I’m the chef I am today so of course I want to impress

Him 5 hours from now this dining room will be full and service for the chef’s table will begin right Nick has come up with the starter off and running yeah it’s exciting just wanted to get in there all morning and he will need to make 23 identical plates of it for tonight’s service

He has designed the dish around salmon beetroot buttermilk and wasabi Nick here we are yes sure how’s it feel to be here that’s amazing uh so happy to be through from the scraps challenge what are you going to make so I’m doing a little pave of salmon with

Smoke salmon mousse and a tartar of salmon butter milk lime and wasabi puree set in a beetroot gel with a tapioca beetroot whe pickled beetroot and carpeto of golden beetroots salmon and beetroot and horseradishes I’ve had it all my life but this is a little play on

That are you taking a risk yeah I’ve got concerns on the buttermilk uh cuz I’ve got to freeze the puree dip it into a hot gel and needs to be encased in that gel sounds like a lot of work it’s a lot of work you only get this chance once

You deserve to be here thank you Sh I think this is a really ambitious dish and I think this is the right time to be over ambitious Nick’s first job is to prepare the salmon parvey as it needs to cure for as long as possible this is the key to get this salmon in and cure in

Getting it prepped perfectly portioned it’s got to be done as quickly and as well as it can what our chefs upstairs are going to be looking for is where’s the wow factor what is the excitement of this dish what it’s going to really push next dish out is his addition of the Wasabi

Emotion and the bubble this is the buttermilk bubble just got to freeze it so when they’re Frozen They’re dipped in a hot gel when you put it in the fridge the buttermilk should stay inside the gel and until it’s cut on the plate that’s my aim the buttermilk bubble what an

Interesting idea get it right it could be amazing get it wrong long and it will be a disaster danilo’s fish course will be based around rice oysters and Sicilian red prawns Danilo welcome to chef’s table thank you Chef how are you feeling I’m I am a bit nervous I’d be nervous cooking

For these chefs trust me so what are you going to be cooking for us today I’m cooking a seafood Roto it’s something really personal to me my hometown is on on the seaside I’m using a francha corta wine Italian champagne and then instead of butter and Parmesan I’m going to

Cream the Roto with oysters I’m going to blend the oysters and put them in the Roto what you doing with the pr you frying them or tartar I like them row I love them row and then I’m going to dress them with a little bit of asparagus row as well vinegarette or

Anything no not really because the the actual salt for the pron SAR will be uh Touch of smoked cavia I can’t wait to try it thanks jef thank you very much Danilo is making us a seafood risoto the method is intriguing it’s something I’ve never come across before

He’s going to use oysters in place off any butter or Mason and that’s going to bring that fattiness to this dish and a lot of seafood flavor Danilo is under pressure to Shell the 100 prawns quickly as the head will create the base for one of his garnishes an intense seafood bisque I

Need to get the bis on because and then I need to reduce it a lot to get a very powerful bis yeah I need to Run Mark has designed the main course what are you cooking for your main course a suckling pork rack and then are doing belly comfed belly and then also got a spiced pigs head Fritter with a sweet potato puree some ear gray prunes some pickled apples some granola there’s

Quite a few elements to the dish you know you’ve only got a few hours and you’re cooking on your own for 22 chefs up there I think this dish is just a a cheffy chef dish it’s I think every Chef in the land loves a a nice hot crispy

Bit of spicy pork head are you going to need a bit of help from your comrades in the kitchen here I think I definitely will it’s probably about 16 different movements for the plate so it’s a lot good luck Mark and please I really want you to enjoy this thank you I love the sound of this dish mark is really pushing himself just got to get the pigs head on they take about 3 hours in a pressure cooker and then I need the suckling pork belly to go in the oven next so they’re just two massive jobs

Once that’s on then I can slow down a bit and get everything else done I hope it’s realistic when it comes to the plating that he gets everything on there and these flavors really do complement each other 22 plates of food with 16 elements going

On wow is he going to have to move quick within 10 minutes Mark has got his pork belly in the duck fat ready to be ComEd it’ll take a few hours at 90° to cook his next big job is to start his spiced Pig’s head fritters he needs to

Braze them in mace and juniper berries the pig it’s a long process but because I’ve got the pressure cookers it pretty much halfs it Scott is underway with a preparation for his dessert the main component of his dish will be a rich maltt ice cream I need to get the ice cream on

First job um and then I got other couple of bits to get on straight away hopefully that’s a bit of luck there yeah double yoka hey milk and cream added to the malt custard base it will now have to cool before he can add a stabilizing agent so he turns his attention to

Making the first of his six garnishes Scott what are you doing uh I’m froing milk uh to a foam and I’m going to dry out so it’s going to be a milk foam crisp wow that’s this one I learned at North coat actually Lisa was doing it on one of the desserts and

You’ve nicked it well she’s going to be here tonight I know I hope hope I’ll do it justice what are you going to be cooking for them so I’ve got malt ice cream I love um horx used to drink it as a little boy I’m going to

Make me own pretzels turn it into a crumb I went to um a Freestar restaurant in New York and they use pretzels on a dessert and also peanut butter powder and a cocoa nib Twi so you’re going to be quelling multi ice cream yeah please

Tell me not to order I’m not going to do it to order I’m going to try and get it done before if the ice cream melts on you this is going to be a disaster I need to make sure it’s the right temperature I’m still trying to get him

Head around what it’s going to look like but you’ve never let me down so far okay I’ll try the best get on with it thank you this dish sounds extraordinary the flavors sound amazing the ice cream is the main focus the temperature is so important we don’t

Want this ice cream frozen solid it should just be melting as the spoon goes into it hopefully these recipes I’ve tried them out so they should work fingers crossed um yeah I’m looking forward to serving it to them you have just a little over 2 hours left Chef s

Are we going to make it yes chef Nick is about to start the most delicate part of his dish coating the buttermilk bubbles the gel is made by juicing beetroots then adding a natural jelling agent which is extracted from Red seaweed this is the W Factor on my dish

Really it’s in a vital stage it’s a vital part of my dish you got to get the temperatures right the challenge will be to perfectly encase the Frozen bubbles without them melting slightly too hot at the moment if you can see buttermilk it’s going to go all over the plate and it’ll be

Ruined so uh temperatures are key can’t be boiled in hot cuz it just falls off Nick how’s it going uh yeah so far so good how many of these you got to do I’ve made about 45 shells 45 there 22 chefs you’re doubling up for any mistakes basically got a lot of spares not getting caught out that’s a good good idea and also you pick the best

Yeah Danilo has only just got his Beast underway now let’s chop the Tomato in put the head on B of water and F we go it will need the rest of the prep time to cook if it’s to have the intensity he’s hoping for now he can start opening the 50

Oysters that he will use to Monte and flavor his rotto it’s going to go in the Roto at last minute it’s really time consuming and usually in the kitchen you get a call me to do that across the kitchen Mark is steadily plowing through his prep the five Spice flavored pork sauce

Is reducing and he now has the laborious task of preparing the sweet potato element of his main course so I’ve got 100 Balls for a portion this is an all right job you get good fourarms I’ve got some smaller ones of Apple to do and they’re about 10

Abortions I wouldn’t do this job if I didn’t love it it’s all about the pressure I suppose This is a colossal effort for Mark there is so much risk in this dish it’s Unbelievable this is the type of dish that you want a team of 8 to 10 chefs standing behind you to help you deliver it and dress it Mark’s going to be doing it alone this is without a doubt I’m mounting from Mark to clim with all the balls

Ready to go Mark’s next challenge is to meticulously French trim the racks of pork it’s probably close to 40 50 bones to scrape and make sure it’s nice cooking is not just about the amazing flavors it’s also about the theater that’s why I love the industry we work

In there is now just over an hour of prep left the ice cream’s in the blast freezer my condensed milk puree is on the stove my foam crisps in the dehydrator making the Cru once I’ve done that I got a few little garnishes to get ready so busy boy got always smashes

Every dish he’s uh he’ll be on top of this you’ve only got one shot of this so you need to give it your all his next job is to make the Salted pretzels rub them with a little bit of oil and I’m going to finish them with a

Bit of molden sea salt and then I’m going to poach them I’m no master Baker so they don’t look brilliant but they’re going to taste good the pretzels are traditionally poached in water and bicarbonate of soda and then baked in the oven chefs you have just under an hour before the first

Course is due I’ve got those to big jobs done manic start and I just want to enjoy playing it Up how long are you putting these in the water bath for between 6 to 7 minutes minut even though they’re all stuck together like that yeah I’m going probably going to read that packet it just squashed them all in I would if I was you we sure that doesn’t look good

Nice sure there you go they’re going to lose their shape yes sure you’re less than an hour from serving some of the top chefs in the country I just stupidly put them in quickly about back to them ien I haven’t done that before since I was a commi I

Mean a pave is essentially a square cut pavement slab kind of thing thing so that’s has to keep that shape Nick is without a doubt Under Pressure now the salmon PA when you throw it all into a bag and Su it and it crushes it it’s like putting lettuce leaves in There Nick yes chef much better wait yeah I’m nervous I’ll never get this opportunity again and I do not want to throw it away cuz the nerves Danilo is also feeling the pressure he’s finally opened the 50 oysters and Blended them ready for the Roto but he still has to clean and dice

The 100 Sicilian red prawns for his tartar another happy Drop Danilo has always had a worry about the time allowance to his cooking time is everything today some late then we reflect on Mark and then from Mark with on Scot I really don’t want to be late why we’re talking about me being late you okay yes sure yeah it’s never

Racking it is no racking but you’re never going to get this opportunity again yes sure chives olive oil and raar asparagus are mixed with the prawns but now he has to quenel 66 portions of it enough for three per plate I think this is the best way to serve these PS as a

Tartar such lovely delicate flavors yet so so tasty with danilo’s Dish beginning to come together Mark’s also ready to take out the spiced Pig’s heads that have been cooking for hours oh my God that smells amazing gloves on and St picking I think yeah it’s uh just trying to get it off the

Bone and then the sauce goes back through set pressed cut panid deep fried tell you what if you got any left over I’d like to take away box of this Please this is a painstakingly tricky job but essential for the fritters he has put himself under a huge amount of pressure but he looks very relaxed he looks in control just looks so calm and cool in there doesn’t it sounds like he’s a man who’s on a

Mission we’re on the Big Dipper at the minute we’re just getting ready for take off come on Lads almost there just chopping up me a pretzels so they cool down a little bit they don’t look very good but they taste good so that’s the main thing Scott’s keeping himself

Busy he here running around the pastry at the moment but the one thing he needs to watch very carefully is the temperatures of those freezers so that his ice cream can set beautifully well without melting or without going too hard I’m just trying to get it set a

Little bit quicker it’s taken a little bit longer than expected I’m hoping to prequel within the next Hour outside the great Gathering of the missionary star chefs has begun they include Claire Smith Michael KES the legendary Anton musiman Andrew fley and JLA Haand it’s going to be exciting as always very very interesting and I’m looking forward to have some very good food the chef’s table event for me is always a special time of the year and it’s great because for me it’s always kind of Showcase of what these young talented chefs can

Do if I was in there cooking for this group of people you know I’d be incredibly nervous it’s a big day for him quite frankly it’s a a very big ass to be cooking for this many people I know how they’re going to be feeling it’s going to be probably um a

Lot of nerves going on in there they enjoy it it’ be something they remember for the rest of their Lives listen up guys our chefs are starting to arrive upstairs wait Nick are we going to be on time chef with 5 hours of prep coming to her head the tension is rising in the kitchen I am a little bit nervous we have all the rights to be nervous if not today

When yeah crunch time but all eyes are on the salmon for the starter are you happy with the cooking slightly over rested and started to stick together I’m not happy it’s just not perfect cuz they’re not all the same are they no they’re rubbish I’m going to do a small little

Piece I’m not going to do a big chunk cuz my portion control was wrong at the start I shouldn’t have done them that big looks an outstanding menu and uh really well balanced what I’m looking for is a blend of excitement Innovation novelty but but fundamentally it’s something that’s

Going to taste great this has got like all my favorites on it it’s just how they execute it I’m actually very hungry and looking forward to eating the whole thing 15 minutes left Nick first course we’ve got cave and tartara salmon smoked salmon mousse beetro butter mil English Wasabi it

Sounds delicious there are lots that can go wrong can I ask you a question Nick have you dressed this dish before no no I I I know exactly how I wanted it to look this person doesn’t know how to play safe it really goes for it goes for

A kill so good luck to him we don’t want a dull opening lot of pressure on the chef that starts the ball Rolling gentle gentle I’m hoping Nick has made enough extras that he can only pick out the best Ones Tough very tough I think that’ll be the hardest thing I’ll do for a while Chef few elements that didn’t go quite right at the end just s that a couple of bubbles burst it’s possibly the scariest feeling ever my food s in front of a lot of

Stars Nick has served cured parve of salmon on pickled beetroot topped with a Tapioca And beetroot TW a Tian have smoked salmon moose salmon tartar golden beetroot and salmon row buttermilk and wasabi encased in a beetroot gel with Wasabi emulsion and a lemon Vinegret it looked a picture on the plate and lots of color which is fantastic the mousse seems a little firm I like the parvey of salmon and the earthiness of the beetro the dish is quite complicated there’s lots going on I’m not sure it all pulls

Together the tart of some had a bit too much of Caper in it the salmon comfy was excellent I think the buttermilk the idea was quite interesting but it didn’t really complement the the dish the kind of comfy salmon the parve was cooked beautifully just needed a lot more of it

This is undoubtedly a very talented chef and I think what he’s done is slightly over stretched himself in trying to impress the audience sadly not a great dish could have been much much better keep it simple next time I don’t think this n’s best dish by any stretch of imagination and I think

When when Nick reflects on what he’s done today I think he’ll probably kick Himself hi my name is Andrew fley there’s bits of your dish I thought were absolutely fantastic but there’s lots of it that confused me I have to say you’re undoubtedly a very talented very good chef but I think you just took everything that you have in your toolbox

And put it onto one plate but I congratulate you on getting that complexity of dish out for this number of people my advice to you would be tone it down and keep it a little bit simpler thank you very [Applause] Much The attention is now under nilo’s Roto this dish is all about timing when you start cooking that Rice through there’s no coming back there’s no stopping this dish halfway through want a nice creamy rich resoto but still Al Dente you can’t have it undercooked and you certainly can’t have it

Overcooked do you think you’re going to need help to Plate are you going to need help probably I’m going to need some help make sure you holler out to somebody Seafood Resort I think the Simplicity and the wording on it is quite intriguing I’m expecting one or

Two little twists in there and I’m quite excited about that you’ve got exactly 5 minutes yes sir the rice obviously needs to be cooked perfectly and it needs bags of flavor to impress if he’s got a talent enough to pull it off then it’s a very good thing to

Do two or three portions of rotto is easy to deliver it to this amount of people with the talent that’s in this room that’s a massive challenge Danilo marks come over to help you well Dilo give it your all this is it looks great possibly one of the most

Complex resos I’ve ever seen how many thoughts you want uh just do three service pleas amazing though you want to think about starting the next lot of plates come on come on come on let’s go come on this looks fantastic thanks a lot really service please

I hope that tastes as good as it looks me too Chef that looks stunning thanks Chef thank you very much thank you guys nice one lovely people boy the chefs in the country is going to taste myot right now it’s terrifying actually this was for sure my toughest

Day my whole career I mean I’ve enjoy it if you ask me to do it one more time I’ll answer no Danilo Seafood risoto is flavored with oysters and franchi Cota wine it’s topped with Sicilian red prawn and asparagus tartar with a garnish of PRN beis rocket salad pesto smoked caviar and lemon

Basil when a dish simply says Seafood risotto I think it kind of sets high expectations and when the dish arrived it looked absolutely gorgeous it’s a sexy dish unfortunately it hasn’t followed through on technique and flavor to finish off the result with the oyers is a really complex thing and perhaps

Hasn’t just worked out this time but the concept’s good just hasn’t really clicked the rice is very not even Al Dente it’s actually raw and then with the raw prawn doesn’t really work together the little tartar was very nice very well seasoned lots of good flavors

Going on there but for me could have done it so much more simple they didn’t have to put themselves through so much pain this is meant to be a seafood risoto I was expecting scalop clams custle fish squid I was expecting a bowl full of joy the best thing about that

Place is a allw fish but it doesn’t sit very well on top of that Rice which is raw undercooked and actually not very Pleasant hi I’m the Rand hi Deno thank you so much for cooking us tonight you know it must be pretty difficult to cook for this audience I thought your risotto I think you spent too much time worrying about the rice being overcooked that actually I thought it was

Undercooked it’s very difficult to cook for this man of people for risoto so it was a good effort thank you thanks very much thank [Applause] you was hard yeah was really hard to receive those comment but at least the get I was trying to be Different it’s been a tough start to the meal now the spotlight is on Mark who has to bring 16 elements Together how are we looking are we going to be on time it’s just the pork it’s taking a little bit longer than I anticipated how long cuz you’ve only got a few minutes I’m going to send it when it’s it’s perfect it’s your call question is are you going to keep 22 top

Top end chefs waiting cutlet and belly of suckling pig spice Fritter sweet potato Earl Gray soaked prunes I don’t think I’ve ever had an Earl Gray soaked prune before come on Mark you need to start I mean if everything else is ready what time you start cutting that pork you would have

Rested quite a bit no yes sure fire up your backside son I think it’s time to Move this a risky main course the Fritter needs to arrive crisp the crackling needs to be spot on the cutlets has to be perfectly moist it’s got its risks but in the hands of an accomplished cook they should be able to pull it Off how’s the rack look yeah it’s looking perfectly cooked Mark now looks fantastic thank there’s a lot of elements going on there and you really have put yourself under it thought wow does it look good service Pleas service Please well done thank you Chef really well done thanks for that that’s banging a crazy dish to try and pull off but I think he had either go big or go home today everything went to plan everything cooked in time I’m very happy Mark’s main cause is pork three

Ways roast cutlet and comfy belly of suckling pig a spiced Pig’s head Fritter crackling bowls of sweet potato and pickled Apple prunes soaked in L gry tea spiced granola Choice some and a spiced pork sauce if our chefs upstairs don’t love this place of food then you know what I

Think it’s time to put my jacket up and give it up because that is very very good belly is delicious the belly is so Good I thought it was a great dish probably the best so far of the evening the texture were good the cooking of the meat was perfect the little deep fry um FR I it was delicious the spice for it is really nice and a little bit of

Crackling I could have eaten a barrel of them with about 40 PS of beer so yeah it’s good I was bold over in terms of flavors the textures and the presentation from me full marks I absolutely loved it absolutely brilliant I mean you can tell by the plate it’s absolutely clean

A real real Chef’s dish very nicely seasoned everything was lovely it was it was a joy to eat yeah that was cracking lovely soft pork I mean a sauce with real sense of purpose and lovely sweet notes of of the prunes I thought that was delicious absolutely delicious there’s nothing overpowering anything

The pork is actually the main element on the plate for me this is the dish of the evening this has been a great dish for Mark he’s cooked his heart out he pushed himself I think he’s done himself so proud Today good evening Mark I’m Daniel Clifford what I really liked is you put a lot of technical skill into it every bit was absolutely perfectly seasoned the prunes did bring something to the party the pork was cooked perfectly the combinations were perfect well done thank you very much tonight we needed

Something special and you delivered that it was a great dish you know for me so far the highlights thank you thank you very much thank [Applause] you oh it’s overwhelmed it’s an amazing feeling to get great feedback from them heart was pounding but uh they all had

Happy smiley faces and uh yeah really really Chuffed Scott 10-minute warning how are we looking does ready to go yeah brilliant oh let’s get a move On tonight’s dessert is malt ice cream chocolate cremo banana and caramelized milk pretzel and peanut sounds exciting seems like there’s a lot of ingredients the mo ice cream should be delicious the chocolate Koo is a classic there’s nothing on that menu that thinks car crash it’s just whether or not they

Got the skill to eloquently finish the dish and get it out as they want it to be it is starting to look beautiful but I have one question yeah how’s the ice cream the ice cream is looking okay okay and maybe I should have left it a little bit longer but it’s

Corell make sure you go out with the Bank gotot this is it Moment of Truth Che don’t let that slip off the end There what you wor about they look Great this is really interesting and it looks amazing enjoy this moment I am Chef I’m loving it what your first table gone the Chef Well done thank you absolutely fantastic thank you that looked great thank you yeah I enjoyed that me old ringer was g a bit uh with the ice cream getting it set and served in 5 hours it’s tough going but it’s done now and they all look nice nice so I’m well

Happy Scott’s dessert is a maltt ice cream with chocolate cremo banana and caramelized milk puree crushed pretzels and peanuts peanut butter powder a cocon nib TW and a milk foam crisp ice pce gray isn’t it it’s almost like a Snicker isn’t it ice cream was just perfect it was

Just perfect for all the play was the same size same shape and know it was just perfect the milk foam that he had actually dried out had a great kind of texture just melted on the tongue the saltiness of the pretzels I thought added to the dish as did the crunchiness

Very accomplished I really enjoyed it the peanuts were the standout thing for me I mean they just tasted so strong I can still taste them now had really really good flavor I thought it was brilliant dessert brilliant I couldn’t find any BS with it had many element had

Texture had flavor and had Aroma and they all worked very well that is a stunning looking dessert I absolutely love that I think that’s a guy maybe he’s a chef but know how to do a proper Des there might be one or two elements on here that I think I recognize which

Is great for me cuz it shows that you know I’ve inspired someone hopefully and I think done a stunning job and I should be very proud it was absolutely fantastic this is what Master Chef’s all about beautifully presented great balance huge technical ability and understanding this is a great way to finish congratulations

Brilliant it’s clever and it’s so so skillful to be able to pull off all these different elements of this dish I’m really proud of Scott and what he’s achieved here Today hi Scott I’m jocky pet please to meet and you sir I thought it was really good it was well executed the Mt ice cream you pulled it off all in all it was a great end to Fantastic meal thank you very much did you enjoy yourself no

I hated it I don’t want to do it again no it’s been an amazing day obviously you’re all my heroes it’s been an absolute pleasure and an honor cooking for you all and I mean that from the bottom of my Heart yeah I’m really happy I’m absolutely exhausted after that that was a lot of pressure put on your shoulders but I did really enjoy it what an amazing journey that our four chefs have had some ups and downs however overall I think our chefs ought to be very proud of what they’ve achieved Today it’s a tall order to cook for um this crowd and I think you guys have performed really really well it’s great to see your passion coming through in the food that you’re preparing so thank you very much and very best of [Applause] Luck I wanted to be edgy and I wanted to take risks I’m always going to try too hard for this event cuz it’s a once in a lifetime opportunity so I’m happy I’m really happy oh it’s going to be hard I have to pick myself up and uh soon fight for

It oh it’s an incredible incredible day and just a bit overwhelming I suppose you put your heart and so into 22 23 plates of food and it hopefully hopefully it paid off today I think I’ve done well today but you never know what’s going to happen in

The next round it’s all about getting it right on the day and if I make a mistake then I’m going home every step of the way this journey gets harder and harder and in the next round we are going going to lose another Chef are four Become Three next time Scott nick mark and Danilo will fight for the chance to cook in one of the world’s most unique restaurants wow what a sensation that’s fantastic only three can make it Through That