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00:00So Italian sausages are definitely a little bit bigger than English sausages.
00:04On today's show...
00:05Cheers to that! Cheers to a good night!
00:07A humble host...
00:08I'm very confident that this is a winning night. Come on!
00:11Beautiful. I loved it.
00:12Dubious dialects...
00:13Can you roll your mouth? That's what I like.
00:15Rrrr...
00:17Rrrr...
00:18Rrrr...
00:18Rrrr...
00:19Rrrr...
00:20Rrrr...
00:21And Roman retribution...
00:23When I heard that it was chocolate spread, I was like, oof.
00:25If the food that was given to me tonight was served at my banquet, she'd be beheaded.
00:33As five keen culinarians compete for the gloss of cash.
00:37I mean, get over it, right? We all fart as well.
00:47It's the third day in Bradford, home to St George's Hall.
00:51The oldest concert hall still in use in Britain.
00:55And hoping for a standing ovation this evening is health and wellbeing coach Gabby.
01:01My background is I am half Sardinian.
01:04The theme of my evening being La Dolce Vita is the sweet life.
01:08And, you know, for me that is really part of my culture, is the food, the style, the fashion.
01:16And that all sort of blends into that theme for me.
01:19Lovely. So what's been happening this week?
01:22Cheers! Cheers!
01:25Well, last night saw private healthcare provider Jason deliver both decorum and Yorkshire Delights.
01:30Loving the size of Yorkshire.
01:33It's the biggest one I've ever seen.
01:35But his planetary sized pudding was too much for sales director Tom.
01:39I just couldn't understand what the Yorkshire pudding was doing there.
01:42And certain conversations were considered a little suburban by Reiki master and holistic therapist Akili.
01:49Those people that live in those areas that you've mentioned don't want to be tanned with the brush that they're
01:54from Bradford.
01:55Last night, I was a little bit bored.
01:58I wasn't just being reserved for my own reasons. I was genuinely bored.
02:02The standard was set on Monday with bank auditor Cooley, who won over his guests with an East meets West
02:09fusion.
02:10It is absolutely delicious.
02:13Really?
02:13It's gorgeous, yeah.
02:14So far, I think my night has beaten Jason's, so I'm not worried at the moment.
02:20But it's not all sweetness and light amongst the group.
02:23Spending what we spent on the grams of fish eggs was a little excessive.
02:28I don't like wannabes and that's Tom.
02:30Despite that, Cooley's out in front with 31.
02:33So what's everyone expecting from Gabby tonight?
02:37I'm just expecting a really out there, fun, loud, entertaining evening.
02:43I love Italy. Rome is my favourite city.
02:46Erm, I do believe in reincarnation.
02:49I do believe I was a Roman. Obviously a Roman Emperor.
02:52But of course!
02:54This week I've been manifesting.
02:55So I've been manifesting and envisaging that tray with the £1,000 on.
03:00So when I've been doing my manifestations, I am going to win, I am going to win.
03:02And the first stop on her way to the Grand is the main.
03:06Malaredus alla Campidanese.
03:08And for Achille, gnocchetti sardi.
03:11I have absolutely not the foggiest idea what the main is.
03:17I think it could be fish with, like, sardines, with noccia,
03:24or whatever they call it, that pasta that's rolled up.
03:26Is it called noccia?
03:27Almost.
03:28We don't have a translation in English,
03:30but the Italians call it gnocchetti sardi,
03:33which is, like, small mini pasta from Sardinia.
03:37Gabby starts by skinning some sausages.
03:40So Italian sausages are definitely a little bit bigger than English sausages.
03:45Which is a bonus.
03:46It's not all about the size, Gabby.
03:49She mixes the sausage meat, some saffron and a shot of wine.
03:53I never measure anything when I'm making my own.
03:56A lot of the time I just hope for the best.
03:59Yeah.
03:59Who needs a recipe?
04:01You can really smell those flavours now.
04:04Oh, yeah.
04:06She flings in some fragrant fennel, then fries the onions and slops in some sausage meat.
04:12A plop of passata and it's left to simmer.
04:16Yeah.
04:16Yeah.
04:16Everything's going well.
04:17Pretty much on time.
04:19On to the pasta.
04:21So I'm making my own pasta, which I've never ever done in my life.
04:24I've never made pasta.
04:25Why would you when you can open a packet?
04:27I thought, it can't be hard if my mum did it.
04:29Bit rude.
04:30I would hope she is going to make her own pasta, but I don't think she will.
04:36I think it'll be off a shelf.
04:39She mixes together water and semolina flour.
04:43Probably some sardinia somewhere.
04:45Like, what's she doing?
04:46She's doing it all wrong.
04:48No, surely not.
04:49Mind you, that is thin.
04:51Go along.
04:53I will get quicker.
04:54Here, once you get into your floor.
04:57Pasta prepared, it's put aside to cook this evening.
05:01On to dessert.
05:02Nutella and panettone pudding.
05:06Panettone, it sounds like a good word, doesn't it?
05:08You got the alliteration.
05:10Panettone pudding, pee-pee.
05:11I cannot stand Nutella.
05:14I hate the stuff.
05:15I'm making a panettone pudding,
05:17so it's my take on a bread and butter pudding.
05:20Gabby gets started buttering up her panettone.
05:23This is a very, very traditional panettone
05:27that's got the dried fruit,
05:29a little bit of candied peeling and things like that.
05:32I am serving this with a traditional sardinian digestivo.
05:37It's made with myrtle berries.
05:39It's really, really nice.
05:40It reminds me of cough medicine.
05:42Yummy.
05:43Once it's cooked,
05:44it should have a little bit of a nice texture to the top
05:48and very soft and sort of gooey.
05:51She combines cream, sugar and vanilla extract.
05:54This is Madagascan vanilla extract.
05:57I think it's one of the better ones on the market.
06:00Oh, fancy.
06:02Eggs added, it's given a stir.
06:04And to finish, Jason's favourite is dolloped on.
06:08That's done now.
06:08All I'm going to do is just pour the mixture on later,
06:11just before it goes in the oven.
06:13And then we're done.
06:16Starter next.
06:18Stuzzicchini.
06:19Salumi, fichi con ricotta
06:21with gamberoni, alaglio and formaggi misti.
06:25Try saying that in a hurry.
06:27Salumi, I think that's salami, I'm guessing.
06:30I think the stuzzicchini, however you say it,
06:34I've got too much teeth and tongue for that word.
06:38I think it's like a carjet strudel.
06:43That actually sounds delicious, but no.
06:46So my starter is stuzzicchini, which is Italian tapas.
06:51Gabby begins with the seasoning for the prawns.
06:54Garlic, chilli and parsley are dumped in a pot
06:57with olive oil and butter.
06:58She whips the ricotta for the figs.
07:02How am I going to get it out of there?
07:05It's not coming out!
07:06The figs get a splodge of ricotta and a squirt of honey.
07:10So these are all done, finished now.
07:12I'm just going to pop them over there
07:13and then I'll finish them off in the air fryer later.
07:16The rest of Gabby's Italian tapas
07:18will be plated up on the night
07:19and the prawns will be freshly cooked.
07:22Adesso finito.
07:24Chibi giamma dopo.
07:26Yeah, see you later.
07:26Time to get glammed up while your guests smell over the menu.
07:30Seems like a cheesy starter.
07:32Let's just hope it's not a cheesy night.
07:36This menu does actually have me worried.
07:38What I love about this menu is that it's all Italian,
07:42it's all coherent and it's all fused together perfectly.
07:47Allora, buona festa!
07:53First to be transported to Sardinia is Tom!
07:56Oh!
07:57Hi!
07:58Oh, you look nice!
08:02Next, through the gate, it's Akili.
08:06Come in!
08:06Hi!
08:07Oh, my God!
08:09Hi!
08:09Oh, my God!
08:10Oh, my God!
08:12Oh!
08:13Here comes Cully!
08:14I'm assuming those are designer Italian shades.
08:17Oh, come in!
08:18Hey!
08:20Here it is!
08:21And looking more Dracula than Don Corleone, it's Jason.
08:26Oh, my goodness me!
08:29Definitely got the memo!
08:32And for my mole!
08:34Oh!
08:35Hey!
08:37Thank you!
08:38Here's to a good night, some good food and a good old laugh.
08:42Fantastic!
08:43Cheers!
08:43Cheers to that!
08:44Absolutely brilliant!
08:46Thank you!
08:46Coming up!
08:47It's funny, God!
08:48A revolting racket!
08:50Ooh!
08:52It's just wrong.
08:53I hope it doesn't reflect on my score.
08:55That sound is just awful.
08:58And distressing desserts.
09:00I do enjoy it.
09:01It's just a texture.
09:03You know them sponges that you wash your car with?
09:06One of them, saturated with chocolate spread.
09:15It's night three in Bradford!
09:17Cheers to that!
09:18Cheers to a good night!
09:20Where host Gabby is hoping to pocket the £1,000 prize
09:24with her Sardinian soiree.
09:29So, I've got a little surprise for you guys.
09:33Intriguing!
09:36This is Xavier, my son.
09:39I was wondering who that fella was.
09:42And now you say you're lonely
09:48You cried the whole night
09:51Sounding good!
09:54Well, you can cry me a river
09:59Cry me a river
10:02I cried a river over you
10:06Nice one, Xavier!
10:07It'll be over soon.
10:09I think everyone enjoyed Xavier singing.
10:12Akeelie cried, which is always a good sign.
10:15She said, I'm crying a river, which was really cute.
10:17But, yeah, everyone seemed to enjoy it
10:19and I think they were quite impressed that it was my son.
10:23Cry me a river
10:30Look, tell us!
10:33Yaaayyyy!
10:34Bravissimo!
10:37Back in the kitchen, Gabby is oiling up her prawns
10:40and then nutting up her figs.
10:45Braum steak position.
10:49Feeling positive?
10:50I'm very confident that this is a wedding night.
10:53Come on. Yes, come on.
10:56The starter is ready.
10:58Stuzzicchini.
10:59Italian tapas to you and me.
11:03Hey! Look at this.
11:05Look at that.
11:07There's a real mixture going on here, Gabriella.
11:10Beautiful. Thank you.
11:12Thank you, Jason. Thank you.
11:14Tam.
11:15Adonante.
11:17So, we have got, erm, stuzzicchini,
11:22which means, it's basically the Italian word for tapas.
11:25The salamis, they all come from an Italian distributor in Huddersfield.
11:30What you get in the supermarket is OK.
11:32Right.
11:33But actually what you get from Italy is much, much better,
11:35much better quality.
11:44You're absolutely certain this hasn't come out of a packet.
11:46from a supermarket.
11:48That's a supermarket.
11:50The starter tonight was, for me,
11:53a supermarket pre-packed starter.
11:58So, figs are one of my favourite things to eat.
12:00Mm.
12:01And the way you did those was beautiful.
12:03And you can tell, obviously, they're perfectly in season,
12:05perfectly cooked.
12:05It's beautiful. I love it.
12:07Oh. Love it.
12:08Thank you. That was really nice.
12:10I don't think the starter had a wow factor,
12:15but it was enjoyable.
12:17I used to live in Oman, in the Middle East.
12:20Wow!
12:21Although there are places where you could go and get a drink.
12:23What a lot of people did that lived there,
12:25they had bars in their own home.
12:27And I do love a cocktail and I do love making cocktails.
12:30Go on, if you were a cocktail, what would you be?
12:32A pina colada.
12:34A little bit like it.
12:36Just because it's kind of sweet, it's kind of fun as well.
12:41Mm.
12:42And reminds you of summer.
12:44Travel, holidays.
12:45If I was a cocktail, I would probably be a Negroni.
12:51It's strong, it's powerful, and it packs a punch.
12:57Oh!
12:57Yes!
12:59Yes!
13:00Well, I'd rename the Long Island iced tea to...
13:05Come here.
13:06Warm, fuzzy feeling.
13:07LAUGHTER
13:11Cully, tonight, he got on me nerves.
13:15He's too much.
13:17As soon as Cully sat down, I started to get bored.
13:21I would be a Bob Marley.
13:24Not because I want to be a man, but because he's very strong.
13:27We've got the travel guy here.
13:29I think we all need to book a holiday
13:31and get ourself up to the Caribbean.
13:33And all we want is a Bob Marley.
13:35Bob Marley!
13:37You too.
13:38Yeah, I was quite pleased with that.
13:40I thought it might have been a bit much
13:41and a bit too much going on, but everybody seemed to enjoy it
13:44and good comments, so, yeah, I'm really, really relieved.
13:49Right.
13:49Time for the main.
13:51Gnocchetti glides in for a quick boil.
13:53It's going to be the best man of the week, I think.
13:54It's going to be that bit different,
13:56something they've never heard of, something they've never had,
13:59and I love introducing people to sardinian dishes.
14:01The sauce gets a smattering of parmesan.
14:03Yeah.
14:05And it's time to test the pasta.
14:11It's really good.
14:13Bingo.
14:15Pasta and ragu are plonked on a plate.
14:20Il secondo piatti è pronto.
14:23Pronto, indeed.
14:25Mail, pasta and sauce.
14:28And for Achilli, pasta and a different sauce.
14:31Aye, thank you.
14:33Buonasera.
14:34Buonasera a tutti.
14:36Buonasera a tutti.
14:36Very welcome.
14:38Buonasera a tutti, signora.
14:39Ah, prego, prego.
14:42Tom was talking a lot in Italian.
14:46He's obviously done his research,
14:48because I don't believe he knows all that.
14:50Buon appetito.
15:00It's really al dente, which is lovely.
15:03Yeah.
15:03Not too soft.
15:04Yeah.
15:05I like pasta.
15:06I love pasta.
15:07But pasta is pasta.
15:08It was still enjoyable,
15:11but not something that really I'd write home about.
15:14This is a traditional Sardinian dish.
15:19So the gnocchetti, which is the pasta.
15:22Yeah.
15:22So the Italians would call it gnocchetti sardi.
15:25Yeah.
15:26But in Sardinian, they call it malaredus.
15:28Yeah.
15:29Which is the type of pasta.
15:30Yeah.
15:31Yeah, and usually homemade.
15:33Yeah.
15:35It's...
15:35Oh, thank you.
15:36Massive thumbs up, man.
15:37Well done.
15:39I think it's really beautiful.
15:41I think there's a real richness and depth to the flavour of the ragu.
15:47Is this homemade?
15:48It is.
15:49I have made it, yeah.
15:50Spot on.
15:51Is it all right?
15:52Yeah, good.
15:52Yeah?
15:53If it was homemade, I felt that it was a little bit undercooked.
15:58The pasta was not as soft as I'd like it.
16:04Underneath your placemat, you've got a little card.
16:07Oh, oh.
16:08Cool.
16:09So you've all got a couple of words on there.
16:11See if you can pronounce it or what you think it might need to sound like.
16:20Per...favor.
16:21Very good.
16:22Almost.
16:23Per favore.
16:24Can you roll your ass?
16:25That's what I like.
16:26Rrr.
16:27Rrr.
16:28This one can.
16:30A big part of Italian culture and language is rolling your tongue.
16:34And I think I've got that to a T.
16:37Rrr.
16:38Rrr.
16:40Rrr.
16:41Rrr.
16:42Rrr.
16:42Rrr.
16:43Rrr.
16:43You're okay there, Jason.
16:45Ciao, Bella.
16:46What do you think that means?
16:47Hello.
16:48Gorgeous.
16:50Talking to me?
16:51Rrr.
16:54Salve.
16:56Salve.
16:57Salve.
16:57Brava.
16:57Questo menu è un menu vincente.
17:00Perfetto.
17:02Which menu is a winning menu?
17:04No?
17:05Almost.
17:06Almost.
17:07This menu...
17:09This menu is a winning menu!
17:14I am still feeling confident, yeah.
17:17I am...
17:18Yeah, I'm still hopeful.
17:19I've been manifesting.
17:21Winning that trade.
17:23Time for Pud.
17:25The panettone is bathed in the creamy, eggy mixture.
17:28Then it's up to the oven to work its magic.
17:30This part is actually la dolce vita.
17:34This is the sweet life.
17:35The sweet end to the evening.
17:37And I hope that there will be a sweet end with the scores later on tonight.
17:43It's dolce time with panettone pudding.
17:52That is bloody good.
17:55I'd stop celebrating and get it out there!
17:58Excuse me.
18:00Cheers, thank you.
18:01Oh!
18:02Red wine.
18:05One of my favourite fruits.
18:07So it's a little bit of a twist on a bread and butter pudding.
18:10And the little drink that you've got is a Mirto di Sardegna.
18:17You're welcome.
18:21The cream's there.
18:22Oh, is it?
18:22Yeah.
18:29The texture of your take on the bread and butter pudding.
18:37Superb.
18:37Oh, thank you.
18:39Yeah.
18:39I can easily see myself finishing all this.
18:41Yeah.
18:42I do enjoy it.
18:43Hmm?
18:43It's just a bit like...
18:45It's just a texture.
18:47You know them sponges that you wash your car with?
18:50Yeah?
18:51Yeah.
18:52Car wash.
18:53Yeah.
18:53One of them.
18:54OK.
18:56Saturated with chocolate spread.
18:58Delicious.
18:58I mean, it's annoyingly good.
19:01LAUGHTER
19:03When I read the menu and heard that it was chocolate spread, I was like,
19:09oof.
19:09Yeah.
19:10I don't have a fan at all.
19:11But there's just enough.
19:13You sure about that, Jason?
19:14To serve a basic bread and butter pudding with a chocolate sauce
19:20was really, really disappointing.
19:23Never mind, old Bean. Gabby's got something to cheer you up.
19:25So, has anyone got anything, like, a party trick or...?
19:29I've got a broken nose that cracks.
19:32Oh, is it...?
19:32Is it this one?
19:33Oh!
19:34Mmm.
19:36Not so much a trick, more of a...
19:38a party revolt.
19:41Cos I find it revolting.
19:46That sounds like a really...
19:48Does that sound like a...?
19:49Jason's appalled by it all.
19:51He's going home.
19:53That is a haze!
19:54That sounds so much!
19:57I love that!
19:59That's so good!
20:01I think I can do something a bit creepier.
20:03Oh, go on.
20:03OK.
20:05Ooh.
20:08Oh!
20:11Tom, making that horrific noise with his ear,
20:16clearly demonstrates that there's nothing in between his ears.
20:19Jason!
20:20I don't think it was that disgusting.
20:22It's not something I put my finger inside my ear.
20:24It was just a noise that literally a bit of air makes.
20:27I mean, get over it, right?
20:29We all fart as well.
20:31It's just wrong.
20:32Yeah.
20:33Is it the noise?
20:34It's the noise.
20:35It's...
20:36We've just eaten.
20:37It's just wrong.
20:38I think it's repulsive.
20:41Gabby starting with dislocating her nose and putting it back.
20:45That sound is just awful.
20:50It really, really killed the night.
20:54I'm quite pleased with the way everything's gone.
20:56Everything?
20:57I'm a little bit worried about the party tricks and Jason.
21:01I think he's just turned his stomach a little bit
21:03and I hope it doesn't reflect on my score.
21:05Let's find out, shall we?
21:07Scores, por favore!
21:08Tonight has been a wonderful Sardinian experience.
21:12Good food, good wine, good extras and ambience
21:16and that's why I am scoring Gabriela an eight.
21:21So, for this experience from Sardinia tonight,
21:24it's got to be a nove.
21:27Dolce Vita vibe, the Italian glamour,
21:31the glamorous Gobby Gabby.
21:33I'm giving her a nine.
21:36As a Roman emperor in a previous life,
21:40if the food that was given to me tonight
21:43was served at my banquet,
21:46she'd be beheaded.
21:48So, tonight, it's a six.
21:51Gabby's manifestations look like they're working.
21:54She moves into first place with 32.
21:58Next time.
21:59Met the boy's wing.
22:01Contentious critique.
22:03For me, some of the mutton.
22:05Mm-hmm.
22:05It's a little bit chewy.
22:06I know my meat and I know when it's tender.
22:08And offensive offerings.
22:13If I was to give Jason a gift,
22:15it'd be a personality transplant.
22:17We are walking like in a Dolce Vita.
22:21This time we got it right.
22:25We're living like in a Dolce Vita.
22:29Mmm, gonna dream tonight.
22:33We are dancing like in a Dolce Vita.
22:37With lights and music on.
22:41Our love is made in the Dolce Vita.
22:47We are living like in the Dolce Vita.
22:47We are passing for this,
22:47that's where we are staying.
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