All language subtitles for MasterChef.The.Professionals.S16E19.1080p.HDTV.H264-DARKFLiX

It's finals week
on MasterChef: The Professionals.

Only the four most exceptional
chefs remain.

The journey of this competition
has been just amazing.

Really, really tough, but it's just
the best thing you could put

yourself in, I believe.
You know, I've learnt so much.

Every part of me wants to be here
and win, and hopefully that's enough

to give me the edge over
everybody else.

Tonight they cook for a dining room
of culinary legends...

Get that oven up hotter.

This is killing me.

This entire dish just eats
like a dream.

...before battling it out for a place
in the final three.

It's like touching distance now.

It's sort of scary to think about,
but I'm ready to go.

I'm so amazed
that I got through this far.

Being able to get through
to the final three,

that would just be
the cherry on top of the cake.

These final four chefs have come so
far already, but they can't afford

to stop pushing now.

Our chefs have got to cook beyond
their wildest dreams.

Dream big, and deliver even bigger.

For 15 years,

MasterChef: The Professionals'
Chef's Table

has been one of the most
celebrated events

in the British culinary calendar.

This year, it's being held at
London's

St Pancras Renaissance Hotel,

in the legendary
Midland Grand Dining Room.

Opened in 1873,

tonight, it will host a dinner
for 24 of the most respected chefs

in the industry.

And for the finalists, it's
a once-in-a-lifetime opportunity

to showcase their talents
to their professional heroes.

Oh, my God,
Chef's Table is the big one.

You know, like, this is the part
where we all want to get to.

There's no other chance where
we would really get to do this.

So it's a big boy today.

I've been watching this show
since I was 16, you know,

and, like, in awe every year,
how amazing it is, the opportunity,

and to be here is
just really surreal.

So I'm really excited.

If I sit here and dwell on the fact

that it's some of the biggest names
in the industry that I'm cooking

for, then, yeah, it's a big thing,

but I've just got to pull everything
together and hope it goes well.

I think today is probably
one of the biggest days of my life,

I'd say. I know it sounds
a bit dramatic, but hopefully

I do myself proud.

The finalists have four hours
to prepare one course each

for tonight's prestigious dinner.

We have chefs dining here today
that have seen it all, experienced

it all - they want to be wowed.

This is when they have to impress.

This is a huge occasion.

And can our four chefs cook
the food to match it?

It's scary in here. I thought I'd
have the shakes, but I don't right

now, which is nice.

24-year-old sous-chef Tom
from West Sussex has impressed

since day one,
with his skilfully executed plates

and attention to detail.

I'm just going to get started
on the gazpacho, because it's nice

for it to sort of infuse
for a little bit.

Tonight, he will open the dinner
with a cold starter, based

on some Spanish favourites.

Main flavours is obviously tomatoes,
peppers,

sort of cucumber. It's sort of
a mix of stuff, isn't it?

It's like a sort of cold soup.

Tom, first course, Chef's Table.
What's your dish?

So it's poached Gambero Rosso
prawns, gazpacho, tomato fondue

and celery sorbet.

I'm also doing little baby croutons
that will be on the table for them

to sort of tuck into
when the dish comes out.

It sounds good. Sounds delicious.
Thank you. Why this dish?

I love going to Spain. I just...

I love all the flavours there,
so I'm just trying to make something

creative and nice for today.

What's your biggest concern
with your dish?

Probably peeling 90 prawns.

That's going to take a bit of time
cos obviously

I don't want to send out
any intestines to any chefs -

that would be very embarrassing.
Tom, I wish you luck.

Thank you. Good luck.

I think there's a lot of familiarity
with the dish,

because there's tomato gazpacho,

we've got croutons and, of course,
those prawns.

It is all going to be about the
execution and making those things

sing and dance to our guests.

So, right now, I'm just making
a start on my celery sorbet.

Tom has juiced the celeries down
and used that as the base

of the sorbet. So it's full
of that flavours of celery.

I like that there's something
different on this.

At 22,

Cornish head chef Charlie may be
the youngest in the competition,

but his talent has shone through

in some standout,
classic fish dishes.

Today, he has decided to showcase
some different skills

with his second course of smoked
duck breast, roast duck consomme

and pumpkin and sage ravioli.

So I've got the pumpkin
and the squash here.

So I want to get
this on roasted now

so it's nice and soft.

I'm going to make 100 raviolis,
so they're getting three a portion.

Yeah, that's definitely
my biggest job.

Yeah, just got to get my head down.

Where's the inspiration come from
on this one?

I think with cooking for the best
chefs in the country, a lot of them

being classically trained,
I feel like I wanted to show

a classical element there.

What's going to make this dish
stand out?

There's so many things
I've got to get right.

Getting a real, clear consomme,
a nice thickness on the pasts,

the cooking on the duck breast.

And if I get all that right
in the time frame, that'll be enough.

It's going to take this dish
to be something special,

because the classics are classics
for a reason.

There's no room for error. 100%.

With the pumpkin for his pasta
filling roasting,

Charlie needs to quickly make -
and then rest - enough dough

for 90 ravioli.

Pasta is something I usually enjoy.

But then again, I'm not usually
making it for 30 people all at once.

Time is not my friend today,
so let's get on with it.

Ravioli. These chefs are going to be
watching this pasta with eagle eyes.

It's got to be the right thickness.

Can they taste the filling?

Is it grainy? Is it well-seasoned?

Is it overpowering the consomme?

In total, I've got 50 eggs in here
so far.

I'm doing it by hand because
I haven't got a machine big enough!

The main course for tonight's dinner
is in the hands of Somerset

head chef Tommy.

I've got a lot of onions going on.

I think 60 onions plus, I'll be
looking at today, so just try not

to cry when I'm prepping them all
down, I think.

Tommy earned his place in finals
week with his sophisticated

and highly ambitious dishes, often
echoing his love of Asian flavours.

And tonight's main course
is no different.

So I'm doing miso-glaze sirloin
of beef.

It's going to be cooked
on the barbecue.

There'll be some, like,
mini jacket potatoes, essentially.

I'm going to stuff those with,
like, a caramelised onion,

anchovy, caper mix. I have, like,
a smoked broccoli puree,

some ponzu-roasted Tenderstem.

And there'll be a little beef and
onion dashi on the side as well,

so they can sip it as they're eating
away, basically.

Sounds delicious. Sounds like a lot
of work. Yeah.

We certainly don't envy you cooking
25 steaks for our chefs upstairs,

and also on one of the smallest
barbecues I've seen in the kitchen!

Yeah, I'm scared. I'm feeling it.

Wow. You're doing them all
individually?

I think so, yes.

Do you recommend otherwise?

It's your call.

The menu's finale has fallen
to 29-year-old Australian

head chef Kasae.

It feels a bit weird
to have my own little room.

I feel a bit isolated from everyone.

So far, she has delighted the judges
with her quirky and original

flavour combinations.

And today, she is hoping to impress

with a highly technical and creative
take on a classic confectionery.

So what is your dessert, then?

So, today, the dessert is inspired
by Ferrero Rocher, something

we always used to have
at Christmas-time as kids.

The main element of it is going
to be a chocolate mousse.

It's going to have a cognac,
caramel centre.

So a chocolate mousse,
which you're setting in a sphere.

Then it's going to be dipped
in chocolate cocoa nibs

and hazelnuts as well.

Just to kind of have a bit
of reprieve from the sweetness,

it's going to have a creme fraiche
sorbet with some shiso gel

on the side.

So, basically, it's going to like
a larger version of the real thing.

More of it. Yeah, exactly. Exactly.

More of a plated dessert
version of it.

And a little bit more adult
because of the cognac.

This dessert is showing
amazing amount of skill.

So I'm just going to get my caramel
into these little domes.

So you've got to make the caramel
and cognac centre

You've got to get that frozen.

Then you've got to put that
into your chocolate mousse,

get that bit frozen,

dip it into the tempered chocolate,

and then you've got to allow it
to defrost inside

so it's nice and soft.

I want it to be not like a toffee,

I want it to be a little bit gooey
and runny when you open

up the chocolate dome.

Every single point of it
has to be perfect and just right.

Otherwise, it doesn't work.

Chefs, you're halfway through your
prep time.

Tom, that's two hours gone. Two
hours left to go before first dish

leaves the kitchen, OK? Oui.

With the clock ticking,
Tom pre-balls his celery sorbet for

service and gets the tomatoes
roasting down for his fondue.

How are you doing?

I'm just making sure I've got
all my bits sort of on,

cos the prawns take me a bit
of time.

But he's just beginning the
time-consuming job of preparing

a mountain of Gambaro Rosso -
red prawns.

There's 90 to 100 prawns.

He's taking the head and the shells.
He's going to make

a beautiful prawn oil.

Your prawn head oil is going
to be going into your tomato fondue?

Yeah. And then I'm going to sort
of drip it around the plate

as well. Then he's taken the body
and he's using those as the

main elements of the dish.

Peeling those,
it's a monotonous job.

One prawn at a time,

it's all you can do.

I'll feel a lot better when these
prawns are out the way.

Across the kitchen, Charlie has
finished the prep for his pumpkin

ravioli, but he too is behind
on the main element of his dish,

butchering the duck, which he plans
to use three different ways.

So the breasts, I'm going to render
them skin-side down in a pan, once

I've cleaned it up, and then carve
it to order, nice and pink

on the inside.

He also has 30 duck hearts to
prepare...

...and the duck carcasses to roast
down for a crystal-clear consomme.

Is it not about time you got
those ducks on for your stock?

Yeah, that's going in now. That's my
next job.

Why have you not got them in now?
I wanted to get everything done

with my pasta so I wasn't waiting
around for them to cool down.

Yeah, but your stock
is going to take hours.

Yeah, oui. Why don't you just get
them in the oven? Get a move on.

Oui, Chef. I just went past Charlie.

His duck bones have just gone
into the oven, and they're roasting.

He's then got to get the mirepoix
cooked off, the bones in there,

then some water on top and let
it simmer for the flavour to come

out of the bones.

That's before you even get
to any point of reducing

it down before you can clarify it.

Schoolboy error. Put a knife
through them.

The smaller they are, the quicker
they're going to colour.

Yeah? And get that oven up hotter.

Yeah. Hotter oven.

Right now, he's under
a huge amount of pressure.

On the main course, with the cooking
of his steaks a last-minute job,

Tommy is working hard to maximise
flavour in the seven accompaniments.

Just got my beef in the pan,
caramelising it off for my sauce.

And that'll be taken off till
the end, basically.

Got my dashi, just
here, which I'm going to infuse

all my mushrooms and Japanese
ingredients.

Then finish with my alcohol,
sort of make sure it tastes good.

And to elevate his broccoli puree,
he's adding smoked butter.

I want to get this done,

I want to start cooking my steaks,
sort of bring everything together.

So things are happening.

Just not quite where I'd like to be
yet.

In the pastry kitchen, Kasae
has moved onto the second stage

of her technical dessert, making
a milk chocolate mousse that will

encase the frozen caramel centres.

It is very hot in this little
pastry kitchen.

I don't have any room or any time
to slow down, otherwise everything's

just going to melt and
it won't be as light and fluffy

as I need it to be.

So caramel inserts going to go on.

Yeah, exactly. I'll put the tops on,
fill the rest of them

up so they're perfect little domes.
Yeah.

Get them straight in the freezer.

As soon as they're frozen, dip them.
Let them temper in the fridge.

I like that. Keep it going.
Thank you, Chef.

With her moulds filled
and in the freezer, Kasae begins

the delicate job of making 30
chocolate and olive oil pastry cups

for them to sit in.

This is the wrapper of my dessert,
really.

So it's there, really, to act,
obviously, as a visual element,

but to add a little bit of crunchy
texture to the dish as well.

I'm getting quicker. These are only
my first few.

So, hopefully by the 15th,
I'll be twice as quick.

The guests arriving for tonight's
dinner are some of the UK's most

highly acclaimed chefs, who hold

an incredible 22 Michelin stars
between them.

For me, this is the pinnacle
of MasterChef.

It's the young talent coming through
our industry.

I look around the room and
it's filled with friends of mine,

but if I was to cook for them,
I'D be nervous!

But ultimately, it's the best
criticism that you can ever get,

because it will only make you
better.

Today is about bringing those big,
bold flavours and blowing

us all away.

The diners also include three chefs
who took part in the competition,

and have gone on to have stars
of their own.

What I remember about my
Chef's Table?

I remember running around
frantically for five hours,

and I know exactly what those chefs
downstairs are feeling right now.

So, you know, best of luck to all of
them.

Chefs, you have one hour left
before the first course needs

to be served.

Are you still going with
these prawns?!

Yeah. Is there anything else to do
on this dish? Yes.

HE LAUGHS
This is killing me.

It's just, like, the pinching.

Like, I'm actually getting fatigued
on my fingers.

I think I've given myself a little
too much to do, if I'm being honest.

But just got to pull my finger out
and get it done.

Tom is not the only one struggling.

Charlie finally has his duck stock
base for the consomme under way.

But with the clock against him,
he tries to make up time

by juggling pasta making...

with pan-searing his duck breasts.

How many have you got left to do?
I'm a third of the way.

So now I'm going for big sheets,
doing big batches at one time.

SIZZLING

I really hope this is
the last ravioli I ever make.

On the main, Tommy is still battling
to perfect the other elements

of the dish so he can begin
to sear his sirloin steaks.

Just tasted my broccoli puree.

Brought it all together. It's not
quite as smoky as I like it to be.

You know, these sort of details,

the chefs are definitely going
to pick up on.

On pastry, at last Kasae moves
on to the third and final stage

of the spheres, dipping them
into chocolate, hazelnut

and cocoa nib coating.

But if they're not set,
they could fall apart in the mix.

They're just not all frozen solid,
which is not ideal.

Hopefully it's just this tray.

Hopefully the rest of them
are frozen enough.

These are kind of my main element,
so if these aren't very good,

then...I won't be happy.

With service about to begin...

...Tom's prawns are finally poached
and are ready to serve.

And after infusing the ingredients
for over three hours,

it's the moment of truth
for his gazpacho.

What's the one thing that's not?
Er, cold.

And you're just about to serve it
into jugs?

Yeah, I'm flapping is
what I'm doing.

Why are you flapping?
Because it means a lot to me.

So let's get it in the fridge.

When you read, "Gambero Rosso Red
Prawns," sweetest prawns

you can get in the Mediterranean.
With the gazpacho,

and then you got the prawn oil to
lift that intensity of the prawns.

Celery sorbet. I love celery.

This is music for my ears.

Your balloon is not deflating,
is it? No, no, I'm good.

I'm good. I'm just stressed.

Welcome to Chef's Table, Tom.

Good to be here.

So, tomatoes, fondue -
is that all right? Yeah.

Right, Tom, you've got five minutes
left, right? Oui.

Tom, are you happy with how your
dish is turning out? Yeah.

I mean, if I had a bit more time,
I'd make sure

they're really perfect.

You did spend two hours
on your prawns. Yeah.

I didn't expect them to take
so long, if I'm being honest.

Celery sorbet sounds
a little challenging to me.

But then having said that, celery
and seafood goes incredibly well.

Your time is up. Oui.

They are now waiting. For me,
in the gazpacho,

I'm looking for a little bit of
sweetness, but also that beautiful

level of acidity, that really clean,
fresh flavour, but be able to taste

all the elements that have gone
in there.

Service, please.

Super-clean presentation.
Smells great.

Two tables have got food. Now
you've got to start speeding up.

Yeah. Looks good, Tom.

Thank you.

The dish is very vibrant,
very fresh.

Can't wait to dig in.

Service, please.

Service, please.

Today was stressful
from the beginning to the end,

to be honest. Probably aged
a few years after today.

I just hope they enjoy it.

That was absolutely on point.

You could really taste the flavour
of the prawns.

It wasn't overpowered by the
gazpacho, and it just was exciting

to eat.

The gazpacho was absolutely
beautiful.

Celery sorbet - a real pungent
flavour of celery coming through.

As I'm shovelling it in

my gob, I'm really enjoying it,
and I think the balance

of flavour is lovely.

I found the dish really fresh,
really interesting,

and it was a delicious plate of food
to eat, in my opinion.

The gazpacho has got loads
of flavour.

The prawns are beautiful.

I really like the celery sorbet,
and actually eating it together

with the dish, it does lift it.

This is an accomplished dish
that's got great flavours.

He's done a good job.

APPLAUSE

Hi, Tom. As a Spanish,

I think you make
the most delicious gazpacho.

I thought it was a very,
very delicious dish,

so congratulations.

Tom, it really did not disappoint.

I think the texture was amazing
and the flavour really came through.

So I thought it was
a very, very strong first dish.

Thank you.

APPLAUSE

Standing up there felt
a bit strange.

You don't really expect to see
all those amazing chefs in one room,

you know?

I think it was really an amazing
experience.

Next up to the pass is Charlie.

How's your consomme going?
Yeah, stock's looking good.

I'm going to go in
with my egg whites.

I'm literally waiting
on my consomme to clarify.

Once that's passed off,
should be in a good place.

We'll see.

So the second course... I love duck.
You know, smoked duck especially.

I think it's really tasty.

Interesting to see that
they're using the hearts as well.

I think they're either really
delicious and very tender

and bags of flavour,

but if it doesn't go right,
obviously that's the risk element

for me.

Right, Charlie, this is where we
need to start to step it up a gear.

The roast duck consomme,
making sure this is crystal clear,

full of flavour

is going to be a big, big challenge
for this chef.

On top here is the egg white.

If I start smashing that up, that's
going to turn the whole consomme

cloudy and destroy everything.

What's left to do?

Cook pasta, slice duck heart, Chef.

Duck's looking really nice.
Little nervous about service.

Just got to get my head down,
make sure I'm nice and organised.

There's so many pitfalls
that you can make on this.

You know, the thickness
of the pasta, how full your ravioli

is, what the texture of that is
on the inside.

Kasae, can you do me a favour...
Uh-huh. ..and carve these?

Uh-huh. Thank you.

Charlie,
how long for this first table?

Because they are waiting.

First table, one minute until
sending, Chef.

One minute? Yes, oui. Impressive.

How are the raviolis?
Yeah, looking good.

That's the chestnut puree, yeah?
Yes, oui.

I was optimistic on that minute,
chef.

Sorry.

You need to speed up a bit.

Service, please.

Yeah, it looks great.

The consomme looks quite clear
and very nice smell.

Could you put three broad beans
and three pickles on each

plate, please? And then three
radishes on each as well,

please, Chef?

Service, please.

The smell of the consomme is
delicious.

You can really get
that roasted duck.

Charlie, last two tables. Yes, oui.
Six plates.

Service, please.

Are you pleased with the dish?
I'm pleased with the flavours, yeah.

Good job. Good on, you. Well done.
Well done.

Yeah, that was tough.

Maybe I underestimated the mountain
I was about to climb,

but I'm really glad
I'm through on the other side, so...

So I find the dish very interesting
and very nice, actually.

The consomme,
it was a proper consomme,

so it really meet the expectation.

Very high level of "technicity”
behind. The cooking of the duck

was nice. The pasta, if anything,
was a little bit thick.

But in this sort of setting,

with these people in the room,
no mean feat.

I would say the thing that packed
most of a punch

was the duck hearts.

They had big flavour, a little
touch of livery flavour

going through there.

And I like the fact that
a chef's using the offal.

Being somebody that cooks over fire
a lot and kind of being my thing,

I would have loved a little bit more
smoky element to it.

But all being said, it was
a very beautiful dish, very pretty,

and I enjoyed it.

The consomme's got
a beautiful colour to it.

You can taste the aromats
through it.

It's wonderful.

The ravioli's got nice sweetness
to it. I think the hearts are

beautifully cooked as well.

I'm happy with this.

APPLAUSE

Hey, Charlie, thank you very much
for all what you did today.

The consomme was very, very good.

A lot of technique behind,

and you can really see that you know
how to cook it.

Thank you. I think you didn't make
life easy for yourself.

Three little ravioli there was not
something I'd have chosen to do,

I don't think. Personally, possibly
the pasta was a little bit thick,

but well done, great job.

Thank you.

Going through that experience is
something that I'll never, ever

have the privilege or the stress
of doing again,

so I'm really glad that I enjoyed
what I could and I'm glad

it turned out all right.

It's almost time
for the main course,

and Tommy is finally under way
with the challenge of perfectly

cooking 25 steaks
on a tiny barbecue grill.

Tommy, you don't want this.

Very careful.

It's the flame, you want
to be careful with the flame,

control the flame. Yes, Chef.

Some of them are dripping a lot
of fat and darkening up quite a lot,

which is not ideal.

It's very small, it's very difficult
to get them all cooking.

What have you left to do?

I need to cook off my Tenderstem
in ponzu really quickly,

slice my steaks, peel my potatoes,

so it's all kind of going on
last-minute.

This dish, the beef sounds
right up my street.

It's got a lovely mix of Asian
elements

with classical French techniques.

Anchovy, big flavour.
Smoked broccoli puree, big flavour.

Ponzu, big flavour. There's a lot
going on, and to balance

all those flavours is going
to be super-challenging.

So is that your caramelised onion
and anchovy mix?

Yes. Nice.

Then I just top these
with the crispy onion. Mm!

The restaurant is now ready, OK?
So let's get this going.

Miso-glazed sirloin beef,
smoky, medium-rare, nice, sticky,

kind of sweet-sour glaze
on the outside.

Is everything cooked and tasting
how you planned there, Tommy?

Things seem to be OK.

I'm hoping the steaks are nice
and cooked and well-rested.

You need to start getting
some of these out.

Yeah. Meat, sauce, we go, yeah?

I think beef and onion sauce
and dashi, bring it on.

Service, please.

Let's pick up the pace, guys.

Right, so six portions of
Tenderstem, stuffed my potatoes.

You need to find another gear.

Yes, Chef.

Service, please.

OK, Tommy, keep your focus.

I could smell this dish when it was
coming in. Yeah. It looks banging.

It looks banging,
it looks really inviting.

The beef looks like it's cooked
just right.

I can see there's a bit of pink
through it.

Last six. Oui.

Is this going to be a painful six?
No, Chef.

Service, please. Thank you.

Thanks so much, Tom.

I think it's a great dish.

I think it's so tasty.

It's beautifully cooked.

This little glass of joy
is incredible.

I love it.

For me, this is a wow dish.

When you think of beef and onion,
it's quite a classic combination,

but there's an elegance in here
that is beautiful.

Potato was delicious with the
caramelised onion and just a nice

little hint of anchovy,
like a seasoning.

It's wonderful.

The smokiness of that broccoli puree
really adds to the beef.

I think it's a very accomplished
plate of food.

The Asian kind of approach
to the dish, I thought

was inspiring. It was super-tasty.

This entire dish just eats
like a dream.

I would eat it again. If
there's any going, I'll have it.

It's big, it's bold.

My steak is cooked beautifully.

The flavour of the dashi
is rich in beef.

That's delicious.

Tommy, congratulations,

that's a wonderful dish.
I thought the broth was great.

It was very moreish,
got a huge amount of flavour.

Every element on the plate
cooked to perfection.

Bravo, well done.

I thought the meat was
nice and tender.

I thought your sauce on your beef
was super-yummy.

That little potato, very tasty.

You should be super-proud
of yourself. Thanks a lot, Chef.

Wow!

HE LAUGHS

Yeah, I mean,
it was super-super-cool,

going up there, just looking

around and just constantly thinking
like, "Wow, wow, wow, wow, wow,"

it's just all these amazing chefs.

Yeah, I feel like I'm on cloud nine
now.

HE LAUGHS

I need a day off, I think,
to be fair, after that.

Last to serve is Kasae, whose
confectionery spheres have finally

set solid enough to finish.

Yeah, the first batch was not great.

I'm not sure what happened,
if they just weren't

quite frozen enough.
But these ones are OK.

Charlie is helping to make up time,
but there's still a long list

of things to do before plating.

I haven't even started my caramel
hazelnuts.

I need to blend up a shiso gel,
cut some jelly and plate.

If we thought some of those courses
before were complicated,

wow, there's a lot going on -
the sphere,

there's the tart, there's the jelly.

Oh!

Is it set underneath? The candied
hazelnuts...

I'm having some regrets
on my choices of garnish.

...and the sorbet and the gel.

I mean, that really is quite
daring, isn't it?

How are we for your dessert?

Erm, plating now, Chef.

What's the pastry?

Pastry is an olive oil
and chocolate pastry.

Just, like a nice, crunchy element.

Yeah, I think there's a lot
of, like, technical things

that need to come together here.

The milk chocolate and hazelnut
sphere.

Is it a mousse? It's got to be
perfectly round,

that can crunch on the outside.

They've given themselves
a challenge, I think, on this one.

That jelly presentation is not
how you expected it to be, is it?

No, Chef. It was a bit softer-set
than what I expected.

The creme fraiche sorbet,
that sounds really interesting.

And that her by shiso gel,

I'd love to see how that sort
of gives a light relief

to all the rich elements
that are on this dessert.

Kasae, you have to hurry up.
Yes, Chef. Your sorbet's literally

melting right in front of you.
Yes, Chef. Service, please!

I think this looks really great.

There's clearly a lot of work
that's gone into this.

It looks very technical.
It's quite refined.

That looks like a Ferrero Rocher.

That looks like a Ferrero Rocher.
Absolutely, yeah.

Service, please.

Go, the sorbet.
Can you put hazelnuts on top, Chef?

Yes, oui.

What is this middle layer?

Last six, yeah? Yes, Chef!

Make it count. Oui.

Service, please.

To be honest, this is probably
the first time in four hours

that I've thought about who's
up there eating it.

I've tried to block it out of my
mind for a minute just so I can

crack on with it and get it done.

But now I'm a little bit nervous.

I think there's a lot of technique
shown in this plate of food,

you know, dip in and get
that fine, absolutely fine

crack of the ball on the outside,
the shell itself in the tart,

so it's not too thick.

The set-ness of the mousse
so they complement each other.

What a dessert to finish on.

I love texture.

That dish was all about texture.

That's the crunch, a bit of
chewiness as well,

the creaminess, the balance there
was fantastic.

I thought this dessert was
really delicious.

Lovely, refreshing creme fraiche
sorbet.

I think they should be very proud
of themselves.

I think this chef pushed a lot
today.

It was very well-executed.

I'm very happy that I have ended
with this beautiful dessert.

Crunchy chocolate on the outside,

chocolate mousse, nice and smooth,
sorbet was melting, but

it's got a little bit of sharpness
to it from the creme fraiche.

I think the idea of this is very,
very good.

How was that? Terrifying.
Terrifying?

I can imagine why. A lot
of technical elements there to pull

off, all the different layers,
the textures.

I think you should be very proud
of what you've done today,

and, you know, a fantastic job.

Thank you.

What can I say? I mean, the
technical ability that you showed

in that dish today,

you must have been really pushing
yourself because chocolate is a real

rich flavour, but it was also quite
light at the same time.

And that creme fraiche was a great
addition to sorbet to really cut it,

so well done. Thank you.

Oh, my God, I feel happy!

If you told me when I first started
my career that I would be cooking

for some of the chefs
that I idolised the most,

I would probably laugh at you...

SHE LAUGHS

...especially if you told me
they were all in one room together.

No, that was a very weird,
surreal, amazing, scary experience.

Chef's Table is one of the toughest
challenges that we get our

chefs to face. And it's our job
to take them on this journey,

to bring the best out of them.
There is no two ways about it,

they're going to sleep well tonight.

It's been a crazy day.

Such a whirlwind of emotions.

Yes! But super-grateful,
really amazing opportunity.

I'll just never forget this day
as a whole.

We've now got to go back and compete
for our place in the final three,

so we've got to bring that
same ambition and same drive

that we just bought to Chef's Table.

To think that one of us has to leave
in the next

round is difficult to comprehend.

One thing for sure is that
I don't want it to be me.

It would mean a lot to me to get
through to the final three.

All the work I've put in to be here
now, really done myself proud,

so hopefully, I can continue
to do so. I'm not done fighting yet.

Chefs, here you are
back in our kitchen,

ready to fight it out to be a part
of our final three.

We want you to cook one amazing dish
inspired by the place

that you consider home.

At the end of this, one of you
will be leaving the competition.

Chefs, 1 hour and 45 minutes
to give us your particular magic.

Off you go.

There's definitely an atmosphere
in here, you know,

it's an important day.

I think everyone's got a little bit
of nerves,

so I'm glad I'm not the only one.
I've got a lot of

things that need to be perfect
today,

I don't think my dish
really leaves anywhere to hide.

I come from a small town called
Mildura in Victoria, Australia.

Farming town, very rural. It's,
like, the next-biggest town away

from us is four and a half hours.

You kind of use all the produce
and everything that's from your town

and everything's locally grown,

so that was really cool
to grow up with.

What are you making, Kasae,
what's your special dish?

Erm, I'm cooking kangaroo for you
today.

I'm going to do a kangaroo-style
tartare.

Have you had kangaroo before? I
haven't, actually, no. Oh, really?

It's going to have a beef jus jelly,

some cured egg yolks,
wattleseed and soy sauce.

I'm doing some new age damper
as well to eat it with.

What's a damper?

So damper is what the bushmen used
to cook out in the outback

when they didn't have anything,
they would literally just have flour

and water and mix it together. It's
a really kind of dense, heavy bread.

And what's wattle?

So wattle is a tree, a wattle tree,

and you harvest the seeds from it
and they've almost

got a chocolaty, toasty, coconutty
kind of flavour to them.

If you make final three,
can you grab the trophy?

SHE LAUGHS

I'm going to try!

I'm going to fight for it,
that's for sure.

I'm looking forward to try
my first kangaroo dish.

Thank you very much.
Shall we hop off?

Hey! Wahey!

The biggest risk for Kasae
is going to be the tartare itself.

She's got it in to cure.

She's then going to put a rub
around the kangaroo

and then she's going to just quickly
char that over the barbecue

just to get a little bit
of charring on the outside.

I'm not really looking to cook
the meat.

I want it to just be, like,
slightly seared just to give

that toasty flavour throughout.

Toast the spices on top
of it as well.

The damper, which is a flour
and water mix, she's adding some

yeast into it just to give it a bit

of aeration, just to lighten it
up a little bit.

I'm really pleased that she's doing
something that is really Australian,

it's great.

I think cooking's a lot about, like,
emotion and stuff and, like, passion

and everything. So it's quite a
personal dish.

It's nice memories, so that should
hopefully help me get through it.

What's the inspiration
for your dish, Tom?

I've got this lovely cherry tree
in my garden. That cherry tree's

got a lot of good memories for me.

I was always climbing up it,
attempting to build tree houses.

So you are going to try and produce
the memory of the cherry tree

on a plate?

Yeah, absolutely. So at the bottom
I've got frangipane.

Then I'm going to top that with a
little bit of cherry pate de fruit,

chocolate ganache, fresh cherries
around the edge.

I've made a chocolate choux pastry.
I'm just going to pipe it

really thin so it resembles little
branches. Then I've just got

the marzipan leaves, and then I'm

finishing it with a toasted almond
ice cream on the side. You don't

want to miss out on a place in the
final three, do you now, my friend?

No, absolutely not. I'm here for the
long run, so hopefully, I can see it

through. You've already been
on the long run,

we've only got a little bit to go.
Exactly.

I don't want to fall at the last
hurdle, it would be a real shame.

Tom, I like the sound of
your dessert. Good luck. Thank you.

Tom is doing a frangipane
and cherry dessert.

Cherries and almonds, they're
flavours that work so well together.

Frangipane sponge,
you'll want to taste

the almond essence running
through it.

Soft, moist, like an oily texture.

You don't want it to be dry.

Overcooked, and it's just going
to be game over.

And then he's making
the pate de fruit of cherry,

which is like a pectin-set jelly.

And he's going to then layer it on.

Really curious about this
presentation. It sounds fun!

I actually can't wait to see
how it's going to look.

Chefs, we are halfway.

I want to execute this dish
as best as I possibly can.

Definitely feeling it,
so head down and go.

Tell us, what does home mean
for you?

Home is somewhere where
you feel at home, I believe.

So for me, what I've chose to do
is actually my current workplace,

just purely because, you know,
I'm there all the time.

We walk around the garden every day
just before service, picking herbs,

looking for inspiration. You know,
there's a rabbit in the garden.

Want you to feel
like you're at my workplace.

Interesting for Tommy, he's bringing
a dish from his workplace

where he feels he spends
most of his time.

Or where, I suppose, for most chefs,
the kitchen is home.

Tom is using rabbit.

It's a very tender meat and
quite light in flavour as well.

He's got the loin, which is going
to be the main element of the dish.

Be very careful, there's no fat
on the loin of a rabbit,

so gently into the water bath,

and then just very, very quickly
seal gently in a pan

with a little bit of butter.

So the trim, I use the sauce,
the kidneys

I'll keep aside for a nice,
crispy element on the dish.

I'm going to braise down the leg,
combine it with some rabbit sauce

that's going to go in my little
tart shell on the side, basically.

So everything's getting used.

I don't want any waste with this.

And now we've got, like, sort
of courgette garnishes,

got courgette flower, which is
stuffed with mushy peas.

Brined courgette, con fit courgette,
got some broad beans.

There's peas which are podded with

lovage oil elderflower emulsion.
You know, the list just goes

on and on and on.

Tommy's always doing more
than sometimes is needed,

but he does push himself.

But what Tommy can't afford to do
is give himself too much work.

At this stage of the competition,
every element of the dish

has to be perfection on a plate.

Chefs, you have 35 minutes left,
please.

The inspiration behind this dish is
a hybrid of two things.

One is my absolute love of brunch,

it's my favourite meal of the day.

I'd rather go out for brunch
with my wife

than maybe instead of going out
for a fine-dine dinner.

And then also I wanted to tie that
in with my love for Cornwall,

so all the ingredients I'm using
are inspired by Cornwall.

What does Cornwall mean to you
there, Charlie?

It's just where I've grown up.
For me, it's just a safe haven.

All my family are there.

Generations all the way up
through are Cornish

through and through. Charlie, tell
us the dish that's going to catapult

you to the final three.

So I've got sea bass,

and then on the side of that

I've got a crispy, soft-boiled
hen's eqggq.

I've then got con fit and crispy
potato, and then I've got a tomato

and seaweed hollandaise as well.

Whoa, whoa, whoa, whoa!

So fish and boiled egg? Yes.

Go on, tell me about that
combination, that is unusual.

I don't think it's too far-fetched
at all.

It's all very brunchy.

So I've gone for that eqg,
the potato representing a hash

brown, the hollandaise.

It's brave, but I'm going with it.
Good luck. Thank you.

Charlie has taken two fillets
of sea bass, and he's used

the remainder of the sea bass
to make a mousse.

That mousse is being used
like a glue to bind

the two fillets together,

and he's rolled it into a large
cylinder and he's water-bathed it.

This is being served as a crispy,
soft-boiled egg.

I've had fish with brunch before.

Smoked salmon, haddock, for example.

But I've never had a sea bass dish
with a crispy egg on the side.

Chefs, I don't want to scare you,
but you have ten minutes. Oui!

Yeah, the bread's looking good.

Once they go on the barbecue,
they'll get a nice toasting to them

with the glaze.

Right, come on.

You've got about eight minutes
to go.

There's lots of component parts
to your dish. Are you OK?

I've got a lot to do now, so I need
to just cook everything off

last minute, dress everything.

Plating up's going to be a
little while, so...

Definitely up against it, I know.

This is ridiculous.

Oh, my God!

Fish has been portioned.

Yeah, looking good.

How are we doing? Yeah, good.
I was having a bit of trouble

with the ganache, but I just sort of
calmed down and put it in

the freezer, gave it a few minutes
and then did it, and it's OK now.

Two minutes!

Come on, come on. Bit of push.

Very, very last touches, please.

Tommy? Yeah? You have to get this
stuff on the plate. Yes, Chef.

You can't mess around with herbs
now, you haven't got time.

That's it! Chefs, stop!

Well done.

That went so fast.

Like, ridiculously fast.

In tribute to her homeland
of Australia,

Kasae has made a kangaroo tartare
smoked with eucalyptus,

cured and seared kangaroo fillet
in a spice rub

topped with a beef jus

and wattleseed jelly,

con fit egg yolk and pickled onions

served with mustard mayonnaise,

a sea vegetable sauce

and soy with wattleseed,

and damper and wattleseed bread
with a Vegemite glaze.

You've got a really interesting
spice rub here that you would

normally find on dried beef.

So it's tasting a little bit
like a salty biltong.

Meaty. And it's good.

This bread is really light.

I can't remember having wattleseed
before, and I'm not really picking

up anything that might be
chocolaty or cocoa-y,

but I think your flavours
and textures are lovely.

I think the kangaroo is delicious.

And the really big hit of the jelly.

Strength of flavour gives
this dish body.

And then the luxury
and the smoothness and the richness

of the beautiful confited egg
is spectacular.

Little sauces that you've got
around the outside bring sweet

and sour and more richness.

And I have to say, I think
this is a very accomplished dish.

Thank you.

You couldn't make it any
more Australian than serving us

a kangaroo tartare with eucalyptus
smoke and a new age damper.

I mean,
I think it's really delicious.

Massive relief. I was happy that I
got an opportunity to show them some

of the flavours that I love and
miss so much from Australia.

You smashed it. I didn't think I was
going to.

It's really good.

I can't say that I'm unhappy
with my feedback.

Not at all.

Inspired by both the produce
of Cornwall and brunches

with his wife,

Charlie's dish is poached
Cornish sea bass filled with a

sea bass and chervil mousse,

a crispy, soft-boiled egg
with caviar,

crispy potato and seaweed fondant

topped with crispy fish skin
and sea herbs,

and a Cornish seaweed and tomato
hollandaise.

The sea bass,
the way it's been cooked,

it's so lovely.

It's just flaking away.

Potato fondant, crispy.

The seaweed running through it.

Loving the egg with the caviar
as well.

I'm loving them separately,

but I honestly... This boiled egg
has no business being

on the sea bass for me.
I actually didn't enjoy it at all.

Fish cookery, fantastic.

Your mousse in the centre,

a little bit on the grainy side.

Your hollandaise is rich, delicious.

It's classical in so many
different ways,

it's beautifully executed

but, for me, the slightly grainy
mousse is just taking my attention.

Technically very, very good indeed.

But I just don't want to put
that rich, thick yolk

onto that delicate fish flesh.

Thank you, Chefs.

Tough judging session for me,
I think.

Pros and cons.

I liked the egg and the sea bass,
but...that's OK.

When I designed the dish,
I could really get on board with it.

They didn't share the same
enthusiasm.

That's fine.

For a place in the final three,

Tommy's garden-inspired dish is

poached rabbit loin
with crispy rabbit kidney,

courgette flowers
stuffed with mushy peas,

con fit and brined courgette,

compressed peas, broad beans,
charred spring onions,

pea and lovage puree

and a rabbit sauce...

...with a croustade of rabbit leg
and peas

in an elderflower emulsion.

You were rushed towards the end.

The flowers split open.

Also we've got little bits of onion
that could do with trimming up.

Yeah.

There's some really good touches
here.

Your rabbit loin is cooked
really, really well.

Those little crispy kidneys.
Paneed, crispy on the outside.

Very, very good indeed.

That sauce is lovely.

There's a slight acidity to it,
there is body to it.

Really good touches. Can clearly see
how good you are and also

can clearly see that you've run
out of time.

Yeah. Thank you.
There's no two ways about it -

you've certainly got the inspiration
of the garden.

Love the little crushed peas
inside the courgette flower.

That is absolutely delicious.

This little croustade on the side
was your opportunity to really give

us some big rabbit flavour.

And I think it's just lacking,
though. It's too small,

but it's still a very good dish.

Tommy, you're definitely driving and
pushing when you're in the kitchen.

I admire that.

It is nicely cooked,
but I find the vegetables,

if you had stopped at one
or two things and focused

more of the attention on the other
parts here,

it would make this plate really
sing.

But I've enjoyed a lot of it.

Dove straight in, you know?

It's annoying because I had a real
vision

and I knew what I wanted.
I just couldn't get it done.

I literally needed, like, two
more minutes, man. It would have...

I would have just had it nice.

It's tough.

Finally it's Tom,
whose dessert is an homage

to the family cherry tree -
an amaretto-soaked frangipane base

topped with cherry pate de fruits
jelly,

dark chocolate ganache and cherries,

with chocolate choux pastry
branches,

almond tuiles and marzipan leaves

and a toasted almond ice cream.

Your frangipane base,
it is delicious.

Great texture, almond running
through it

and also got a little bit of
oiliness, too,

which is absolutely fantastic.

Your almond ice cream is
sensational.

I could really taste
the toasted almonds in it.

The ganache is such a rich flavour,

it's overpowering everything.

Tom, I really like dark,
bitter chocolate desserts.

So the ganache, for me, I like it.

Your pate de fruits works
so beautifully well with it.

This is a side I've not seen
from you,

a dessert this complex,

and I like it. Thank you.

Your dessert here,

I've almost got it in two halves.

I'm going towards a Bakewell tart
down the bottom here,

and at the top I'm going
Black Forest gateau.

Luckily for you, two things
that I really, really like.

I think that's really, really quite
delicious.

Thank you.

Yeah, I'm glad I took the risk
of doing a dessert.

It was nice to sort of showcase
that I can do both.

I think it went, overall,
went pretty well.

Hopefully I've done enough,
you know?

We've tasted the dishes
and we've had a little taste of home

from our four chefs.

However, we are looking
for a final three.

Could you pick a favourite?

I've got one. Kasae did
a great job today, I have to say.

I don't think
I've ever thought my favourite dish

of the day would be a kangaroo dish.

Love the spicing, the richness,
the egg, the smokiness.

Loved the bread on the side.

Well, if we all like her,
then we know where she's going.

She's going to the final three.

If there's another chef that I think
has done enough to go through,

I would say, Tom. I am actually
inclined to agree.

That frangipane with that cherry
jelly was just absolutely delicious.

Cherries on top of that as well,
and chocolate.

I thought it was great.

You're happy with Tom?
I'm happy with Tom.

We now need to make a decision
between Charlie and Tommy. Mm.

See, this is when it gets hard.

Two very, very good chefs,
one had a fish dish,

one had a rabbit dish.

Lots of skill,
very demanding cookery,

but little errors on both plates.

What are we going to do?

Today, I'm proud of myself
to execute the dish I did.

I did that dish to the best
of my ability, I feel.

It's a shame that certain elements
didn't come together

in their minds.

I've just got to take it on the
chin.

Fingers crossed I can make it
through to the final three.

I feel like the judging
is going to be very tight.

It's just the smallest mistakes
that's going to cost you,

so I'm definitely on the chopping
block.

Well done, all four of you.

As I'm sure you can appreciate,

this was a very big decision
for us to make.

You have come such a long way
and have achieved so, so much.

We're looking for our final three -
which, of course,

means that one of you is now leaving
the competition.

The chef leaving the competition
is...

It's Charlie.

Charlie, sorry to see you go.

Congratulations on everything
you've achieved.

Can we shake your hand
before you go? Come on.

MONICA: Yeah. I'd really love to.
Cheers, my friend.

Thank you so much. Thanks for
everything you guys taught me.

MONICA: Bring it in. Yeah.
Yeah.

Take care. Thank you so much.

Something makes me feel we might be
seeing you soon.

Charlie, thank you very much indeed.

I'm just happy to have got this far,
if I'm honest.

I'm up against three
other great chefs, you know,

it was never going to be easy.

Today, it didn't work out for me,
and that's OK.

I've had a really good journey,
I think.

I think I've found myself as a chef.

Yeah.
A lot of things to be proud of.

Congratulations, Chefs,

you are the MasterChef final three.

Yay! Let's go! Let's go.

Chefs, we have got something
rather special for you.

We are sending you

to Denmark, where you are going
to be working

with undoubtedly one of the world's
most visionary chefs.

You are going to be cooking
with Rasmus Munk

at Alchemist in Copenhagen.

Oh, my God!

We will see you there.

You're going to have your minds
blown.

That's quality.

Oh, my God! That's quality.

Yeah, I feel like I'm shaking
a little bit.

Being here is incredible, yeah.

I don't even know how to put
into words how I feel right now.

Not accurately.

This is definitely the biggest thing
I've ever done,

and sort of just being in the top
three is pretty crazy,

pretty unexpected. Excited to tell
my mum and dad that

I got through now.
They'll be chuffed to bits.

Final three!

I'm well chuffed, so happy.

I'm in shock.
I'm actually in shock.

To go to Copenhagen, I can't wait.

Buzzing. I've wanted to go there
for so long, so...

And also to get...a part of that
kitchen of that, you know, calibre.

Yeah, it's just next level.

Next time...

Strap yourselves in, ladies.

...Tommy, Kasae and Tom...

...are taken on a culinary trip
like no other...

...as they experience working...

CHEF GASPS

...at the world's most inventive,
daring...

Oh! ..and provocative restaurant.

That's the most thought-provoking
thing I've ever eaten in my life.