- 4 hours ago
Category
📺
TVTranscript
00:00No!
00:01Take three restaurants.
00:03Cheers!
00:05Cooking up their finest fare.
00:07Voila.
00:08Ask each to host a three-course meal.
00:10Let the battle of the scallops begin.
00:13Which will be scored in secret.
00:15On today's show, feline fascination.
00:18Aren't you romantic with your cats?
00:20No, that just sounds terrible.
00:23The curiosity killed the cats. Remember this.
00:26It's true.
00:28And a seafood skirmish.
00:30Lobster again, yay!
00:32It's a good conversation.
00:33It's lovely.
00:34I think we brought the lobster off.
00:36As they compete for a cloche full of cash.
00:40Should've bingoed the crab.
00:47Today's professional competition is from in and around Liverpool,
00:51where the word scouse came from lobscouse,
00:53a meat and potato stew once eaten by sailors.
00:56Mmm, hearty!
00:58And hoping to sail away with the prize money tonight are our first hosts,
01:02married couple Rosaria and Maurizio, owners of the Italian Club Fish.
01:07The Italian Club Fish is a specialist Mediterranean Italian fish restaurant.
01:13Pasta dishes is the one that we sell.
01:15We specialise in pasta.
01:20I'm super respectful of the kitchen.
01:22It's the only time that I do as I'm told when I go into the kitchen.
01:25I do not say a word to Maurizio in the kitchen.
01:28Well, sometimes yes, sometimes not, but...
01:31And when you're out of the kitchen?
01:33Maurizio, how long for table 11?
01:35Oh, you make me angry now, it's coming now, OK?
01:37Ah!
01:38Table 11, I say five minutes, I just...
01:40Five minutes have passed.
01:41Please just send me the table.
01:43We talk over each other all the time.
01:44Yeah.
01:45But to be fair to Maurizio doesn't really get a lot of time to speak, so...
01:47Because she speaks a lot.
01:48Careful, Maurizio.
01:50Probably best if Rosaria tells us about tonight.
01:52We have a tried and tested menu that we know is very popular with our customers.
01:58But naturally, if you don't like lobster and you don't like scallops, we're in trouble.
02:03At seafood restaurant, that's what we do.
02:05I know.
02:05And they're kicking off with their starter.
02:07Hand-fried Scottish scallop with burrata pugliese, a basil crust and a heritage tomato Comcast.
02:13They'd better be caramelised and perfectly nice and bouncy.
02:19Say hello to manager Vicky and chef Ashley from our second fish restaurant in the competition,
02:25the Seafood Kitchen.
02:27The Seafood Kitchen.
02:28It's a small business and we're trying to get more people interested in seafood.
02:32Yeah, we like to give people, you know, we might slide in the odd oyster and be like,
02:35I'll try that.
02:36Yeah.
02:37Check on.
02:37What have we got?
02:38Small mussels marinade with chips and breads.
02:41Just one?
02:41Yeah, they're sharing because your portions are too big.
02:44Sharing is small.
02:45I don't like me.
02:46We do like large portions here.
02:47We want people to feel like they're, you know, getting good value for money.
02:50Mussels are like a bottomless pit.
02:52They just keep coming like Mary Poppins' handbag.
02:56And Maurizio's feeling supercalifragilistic about his tomatoes.
03:00These are nice, a nice San Marzano tomato.
03:03Some nice Italian mixed heritage tomato.
03:07Front of house Rosaria is lending a helping hand for today.
03:11First job, chopping.
03:12So we cut this like that.
03:14Nice and square piece, yeah?
03:17Okay.
03:19Am I chopping acceptable for you, Moni?
03:19Yeah, very nice, yeah.
03:21Acceptable.
03:22Doesn't need to be precise, precise, but you know, a nice square.
03:25Tomatoes sort of squared.
03:26It's on to the burrata.
03:29Interesting.
03:29Scallop and cheese together.
03:31Completing the line-up of professional duos are general manager Dimitri and head chef Dave of Chinese restaurant Luban.
03:38It's Chinese food, but it's modern Chinese food.
03:41I'm still in training now with one of China's top, top chefs.
03:44And we're trying to showcase the real flavours that I saw out in Changjin in China.
03:49Oh, Jesus!
03:51I think Dimitri's got a very similar personality to me.
03:55Work really hard, but also a little bit of banter.
03:57Yeah, a bit of fun.
03:58Bit of fun, you've got to enjoy it.
04:00Yeah, definitely have.
04:02I like a bit of theatre, and that's where Dimitri comes in.
04:05It's about me bringing that aspect of fun, excitement.
04:08It's quite important that we work together on that.
04:10In the kitchen, Maurizio's cheesy balls are in hand.
04:14Burrata is a creamy mozzarella with a cream centre inside,
04:19and it's typical for our region, Puglia.
04:22Puglies, that sounds like a breed of dog, so I haven't got a clue about that one.
04:27You're barking. Sorry.
04:28For the basil crust, he blitzes his ingredients and wraps them up like a Christmas cracker.
04:33Ecco fatto, nel frigo, please. Thank you.
04:36Pop that in the fridge?
04:38That's got to be.
04:40Next, dessert.
04:41Warm chocolate hazelnut and almond cake with amaretto creme anglaise.
04:45I like a bit of chocolate but a bit of hazelnut cake as well,
04:49so creme anglaise sounds very, you know, classic.
04:52Maurizio kicks off by separating egg yolks.
04:55I can't say all the things because it's a secret recipe, so...
04:58You need to leave that one ingredient out, Mori, so that nobody can replicate it.
05:03Oh, what a tangled web you weave.
05:06So you can put the icing sugar if you want inside.
05:09OK.
05:10Icing sugar mostly in the bowl, Maurizio adds the butter and mixes.
05:14In our personal life, he's very laid back and very chilled out.
05:17But when he gets into the kitchen, that reverses, so he's very dominant in the kitchen.
05:23He then masterfully slops in egg yolks, spoons in his dry ingredients,
05:27tickles in vanilla paste and folds in stiff egg whites.
05:30Bit of this and a bit of this.
05:32Anyone recognise this tune?
05:38Yeah, you've all got it.
05:42It says it's warm, so it's going to... I should imagine it's going to be gooey.
05:48Nice.
05:49Nice.
05:50It's a nice scent.
05:51Yeah.
05:52Perfect.
05:53OK, OK.
05:54They'll serve with an amaretto creme anglaise tonight.
05:57Last to prep the main.
05:58Homemade spaghetti alla guitarra, served with a half lobster in a chilli, white wine and fresh tomato sauce.
06:04I feel like this is going to be a battle of the lobster dishes.
06:06Definitely.
06:06We've got an epic Chinese lobster dish coming, so, yeah, this is going to be quite interesting.
06:12Uh-oh, two nights of lobster.
06:13So, on our main course, it's not just half a lobster. Ours is half a lobster and then some.
06:18No, wait, three!
06:20But tonight's lobster will be cooked in a sauce.
06:22OK, let's crack on. Open some tomato.
06:25OK, no problem.
06:26First, the duo chop onions and basil and pop them in to cook.
06:31Mmm...
06:31Yeah, that's it.
06:32That's the smell of Italy.
06:34The smell of every Italian child that grew up in Britain.
06:39Sure, that's what it's meant to smell like.
06:41Then Maurizio adds a whopping great tin of tomatoes, followed by another whopping great tin.
06:47Shove me out of the way, why don't you?
06:49That should do the job.
06:51But this is the sauce at the base of a lot of our dishes.
06:54Oh, he's gone for a third!
06:55Crikey!
06:56Onto the homemade pasta.
06:58Homemade spaghetti will be delicious, hopefully.
07:01Maurizio claws his flour, semolina and eggs, then kneads.
07:07Oh, I'm a nightmare eating spaghetti.
07:09Talking of nightmares...
07:10Take my guitar.
07:12It's more like a banjo than a guitar.
07:15What, I think?
07:16Yeah, don't call us.
07:18He uses the catara to shape the pasta and the prep's done.
07:23What are the thoughts on tonight?
07:25I think if we'd own our bestie, we'll be hard to beat.
07:28Well, let's hope so.
07:29Let's hope so.
07:29Let's hope so.
07:30OK.
07:33Italian food, it speaks for itself, but there's nowhere to hide.
07:37Nowhere to hide at all.
07:38It's basic ingredients, done really well.
07:40I'm just worried about eating the spaghetti.
07:43Could be a bit of a mess, and I'm definitely not wearing white.
07:47Well, Dave and Dimitri are brave, and they're first to arrive.
07:50Ciao.
07:52Welcome to the time for a fish.
07:54Nice to meet you.
07:55I'm just looking at you thinking you look like Modisa with hair.
07:59There's no chance he looks like me.
08:01Sorry, but there's no way he looks like me.
08:05Next in, Vicky and Ashley.
08:07How are we?
08:08Hi.
08:09How are you?
08:10I'm Vicky.
08:11Vicky.
08:11Hi.
08:12Hi, Vicky.
08:14It's very pretty, isn't it?
08:16Yeah, it's warm and welcoming.
08:17It's a nice decor, lots of natural lice, you know.
08:20If it gets out of hand, we've got the crab.
08:23Let's hope no-one gets crabby.
08:25We definitely don't want to get crabby, Molly.
08:28You're going to bingo the crab?
08:30You are.
08:31Bingo, then scouse means hit the crab.
08:33If I had a penny for every time I've said that.
08:36Well, there you go.
08:36You'd be a rich man.
08:37I'd have nothing.
08:39Hey!
08:41Coming up, gawking guests.
08:43We have a look.
08:45I might lift a cheque, somebody might lift a cheque, somebody just...
08:49And a miffed musician.
08:51She's a singer anyway.
08:53She's a proper singer.
08:54I feel like that was you getting me back for 17 years of something.
09:06It's night one of the professional competition from Liverpool, where Rosario and Maurizio of the Italian club, Fish, are hoping
09:13to hook the 1,000-pound prize.
09:15We are feeling great.
09:16Great, yeah.
09:17Let's hope, you know, they enjoy the food.
09:19We can only do our best.
09:21And Maurizio does his best to appease Rosario by carefully de-shelling the scallops.
09:26It's a bit of a long process, but it's the things that you need to do.
09:29Yeah, it's interesting, but we also, remember, we need to respect timings.
09:33Timing is ready.
09:33Five minutes, all this, we've got to be ready.
09:35OK, five minutes?
09:36Well, five, six minutes.
09:37I don't want to be ready.
09:38You're five minutes and six minutes on a towel.
09:40Even five, six minutes, they're very, very sort of flexible.
09:44Blimey.
09:45Six minutes?
09:45Yeah.
09:46OK.
09:48While the scallops sizzle, Rosario plates up the tomato concasse.
09:52Then Maurizio tops it off with the cheese and shellfish.
09:55Voila.
09:56It's good to go.
09:57A scallop with burrata and a basil crust.
10:00Ladies first.
10:01Oh, thank you very much.
10:03Hey.
10:06So, it's nice to enjoy with a nice piece of focaccia because it's, you know,
10:11it's traditional.
10:11Again, this is them.
10:12The scallop's really well cooked.
10:14It's got a good bounce.
10:14Yeah, it's bouncy.
10:16I really like the bounce.
10:17Flavour-wise, it was delicious.
10:18The scallop was cooked well.
10:19You know, the balance of flavours was good.
10:21The cheese worked really well with it.
10:23I think it's, you know, it's very different to what I've had before.
10:26I don't know whether the scallop would match up very well,
10:28the burrata and the tomatoes.
10:31It kind of worked for me.
10:33I enjoyed the flavours.
10:34I think we were really happy with the combination of the burrata and the scallop.
10:38Yeah.
10:38It's a modern twist.
10:39Yeah, I think burrata now is in, you know,
10:41you say everybody's putting...
10:44And it's not a super strong cheese, so it's not overpowering.
10:48Yeah, it's overpowering.
10:48Starter's mostly a success.
10:50Dave wants to know more about his hosts.
10:52So you two are married then?
10:53Yes, we are very married.
10:55Very married.
10:56Work together.
10:56How does that work?
10:57Team, don't get me wrong, we are Italian and I'm Scottish.
11:00We fight all the time.
11:0150,000 times a day.
11:03All the time.
11:03You know, it's very intense, our relationship.
11:05But I wouldn't want it any other way.
11:07Well, how long have you been married for?
11:09Well, we...
11:10We've been together for a long time.
11:12We've been together.
11:12We've only been married for three years.
11:14Right.
11:14We've been together for 17.
11:16Did he have hair then or was he still bald?
11:17Are you trying to insinuate that he lost his hair when he met me?
11:21Yeah.
11:22He was just as bald when I met him.
11:24Well, yeah.
11:24Yeah.
11:25So...
11:25I'm changing my colour now.
11:28Thank God he's not sensitive about it.
11:30Well, exactly.
11:31He doesn't care.
11:32You mean he doesn't hair?
11:33Does he?
11:33Oh, no.
11:34I'm so sorry.
11:36The way our dynamic works is that everything is dead calm.
11:39We're really chilling.
11:41No swearing.
11:41How long have you been together?
11:43Only a few months.
11:44Oh!
11:44Give it time.
11:46It's coming.
11:47It's coming.
11:48You're looking at Vicky and Ashley and maybe thinking to yourself
11:50that they're sort of quite quiet and unassuming, but they could be silent assassins.
11:56Well, we're not a couple.
11:57Definitely not that.
11:59Not with that hair.
12:01Leave Slim Shady alone.
12:04Slim Davey.
12:04Slim Davey.
12:05I'll have you now.
12:05Slim Davey.
12:06I was doing this before Eminem was about.
12:08You trendsetter.
12:10I thought afterwards it's a good job he's a good sport because I should have thought about
12:13that.
12:13Probably.
12:14We kind of work around finding a solution rather than going back and forward with the situation.
12:19I don't believe that.
12:20I believe you're too sweet at each other.
12:22No.
12:23We've got the luck, haven't we?
12:24We have a luck.
12:25We just kind of stare.
12:26I might lift a cheque.
12:27Somebody might lift a cheque.
12:28Somebody just...
12:29And then he's forgotten about.
12:31Yeah.
12:31He just pushed the tickets out of the way.
12:33Anyone else got a look?
12:36That's the look.
12:37It's a bit strange.
12:40Vicky?
12:41Ashley?
12:42Oh, that's terrifying.
12:44Back in the kitchen, Maurizio fries his lobster under Rosaria's watchful eye.
12:49I do love watching Maurizio in the kitchen.
12:52It's, yeah.
12:52It's like a beauty.
12:54And it means you don't have to help.
12:56The important things about the lobster is cook from the side of the shell, not from
13:01the side of the meat.
13:02The fresh pasta is cooked.
13:04Right.
13:05And the chilli and white wine sauce is ready to test.
13:07Gorgeous.
13:09Perfecto.
13:09The main is ready.
13:10Homemade spaghetti with lobster.
13:17The fresh pasta.
13:18You can tell the difference, Cartier, 100% every time.
13:21And I'm enjoying it with the lobster as well, I think.
13:24The sauce goes with it really well.
13:26Good combination of flavours.
13:27It's lovely.
13:27You had that hint of chilli, but I think, you know, it was a little bit bland.
13:31A bit more of that chilli.
13:31A bit more of that heat.
13:32Could have been better.
13:33The chilli for me was very much the right amount of chilli.
13:37I think we couldn't have gone further than that because if we'd gone further than that,
13:41some people might not have liked it.
13:43If you weren't rest returns, what would you be doing?
13:46What would be your ideal job?
13:48Erm, I, as well as being a restauranteur at the moment, I do work in a school as well.
13:54When do you ever sleep?
13:55She doesn't.
13:56She's like Superwoman.
13:57She's a glutton for punishment.
13:58She is.
13:59Sleep.
13:59Sleep is for the weak.
14:02SHE LAUGHS
14:02Rosari's easy because, er, she's a singer anyway.
14:06She's a, she's a proper singer.
14:08Nobody knows when she's a singer, eh.
14:09Shall you get six legs, eh?
14:10She kept, she kept this as her style.
14:13You have to give her some.
14:13Let's get her some wine now.
14:15No, no, no.
14:15Give her a drink, go on.
14:16Why would you bring that up?
14:18I think you are a singer.
14:20I, I, I understand, right?
14:22But I feel like that was you getting me back for 17 years of something.
14:27So tonight, are we going to rendition tonight?
14:29If you get anything, it would be ABBA, nothing else.
14:32Are we, are you joining in though?
14:34Yeah, we'll join in.
14:35We'll join in.
14:36Everyone listens when I start to sing.
14:40I'm so grateful and proud.
14:43All I want is to sing it out loud.
14:48So I say thank you for the music.
14:52She was great.
14:53I think we need to work Rosario.
14:54We should get her into our restaurant.
14:57We do, yeah.
14:58Who can live without it?
15:00She's got a gorgeous voice.
15:02How she's never sang in the restaurant, I don't know.
15:04So I say thank you for the music, for giving it to me.
15:12Oh, Gil.
15:13Oh, bravo!
15:15There's no redeeming coming back from that.
15:18I'm still thinking of it.
15:19Yes, yes, I am still thinking of it.
15:20You know that.
15:21Well, see if you can redeem yourself with dessert.
15:25Maury, you've done so well tonight.
15:26Oh, thank you.
15:27You've been amazing.
15:28Yes.
15:29Oh, that was easy.
15:32Buonissimo.
15:33Good, perfect.
15:34Perfecto.
15:35Buonissimo.
15:36Perfecto.
15:37Get on with it.
15:38Warm chocolate cake served with an amaretto creme anglaise.
15:45It's nice.
15:46It's warm.
15:46I was worried it could have been a bit dry when I read the menu, but this is really nice.
15:50Really moist, isn't it?
15:51Yeah, yeah.
15:52Spot on.
15:53For me, for me it was spot on because it was so light.
15:56It does run the risk of being stodgy or something like that, but it's not.
16:00It's lovely.
16:00Cake was nice.
16:02I don't want to use that word.
16:05No, nice, because that's not nice.
16:07And I don't want to use that other word, moist, because it's not good.
16:10But it was a very tasty cake.
16:13Yeah.
16:15The reactions and the conversation, we're in with a shot.
16:18Do you think we're in with a shot?
16:19Yeah, I think so.
16:20Yeah, I think we're pretty confident.
16:22I think we're in with a shot.
16:24Yeah.
16:24Scores out of 20, please.
16:26So, we had a great evening tonight.
16:28Pleasantly surprised.
16:29Yeah, great host tonight.
16:31Made us feel really welcome.
16:33Lovely Italian traditional cooking.
16:35Just thought it was missing a bit of a wow factor for us.
16:38So, we're going to give them a 16 out of 20.
16:41We've had a lovely night and the food is really good.
16:44But there's just a few little niggly things that let them down a bit.
16:47So, we're going to give Rosario and Maurizio 17.
16:51So, the Italian club fish are off to a strong start with 33 points.
17:00It's day two and we've headed to the seaside town of Crosby
17:03in the seafood kitchen, where chef Ashley and restaurant manager Vicky
17:07are getting geared up.
17:08No!
17:09Must be a seahorse.
17:11Sorry.
17:13When you come to the seafood kitchen, you come as a stranger
17:17and then you leave to our family.
17:19The food is simple, tasty, but amazing.
17:24And what are your guests expecting?
17:26Something made me feel it might be vegetarian.
17:28No, no vegetarian, no.
17:30They didn't fish yesterday.
17:32Oh, God, that's right.
17:33No, but that doesn't mean to say they don't run a vegetarian restaurant.
17:35No, no, no, they're no vegetarian.
17:36There's people who are not vegetarians that run vegetarian restaurants.
17:40Well, I don't know.
17:41They don't give...
17:41No, they don't...
17:42They don't look like they're vegetarian for me.
17:44OK.
17:46We'd like to see a bit more from them tonight.
17:48They're the host of times and the pressures on them
17:50to keep conversation flowing and keep everyone interested
17:53and we're looking for them to, yeah, take the ball by the horn tonight
17:56and lead.
17:58And they're leading with the starter.
18:00Pan-fried scallops with caramelised white onion puree,
18:03crispy pancetta and herb oil.
18:05Well, that's interesting.
18:06Two scallop starters.
18:07Two scallop scallop, yeah.
18:08Erm, so that's...
18:11Yeah, cos that's obviously going to bring up the whole
18:13which scallop starter is better.
18:15Yes.
18:15Yes, it will.
18:16Theirs was a very classic Italian dish with a twist
18:19whereas ours is maybe a bit more traditional.
18:23Ashley starts by removing the roe.
18:25Last night we only got one scallop
18:27whereas tonight I'm actually giving three.
18:29Oh, three, eh?
18:30Small or big.
18:32They've got some rather massive ones.
18:35And we'll put these in the fridge ready for service tonight.
18:38Probably wise.
18:40Oh, reversing.
18:42For the puree, chopped onions go into a pan with oil and seasoning
18:45and will be blitzed with a dash of cream tonight.
18:48That's my favourite part of the dish.
18:50Well, that was left you could take out.
18:52Thanks very much.
18:53Good.
18:54On with the main event.
18:55Fouille de mer.
18:56Including a cold platter of oysters, smoked salmon,
18:59beetroot cured salmon and king prawns.
19:01Not forgetting a hot platter of moule mariniere,
19:03langoustine and garlic buttered lobster.
19:05Wow.
19:06I'm just trying to hide my expression.
19:08Cos it's a f***ing lobster again.
19:09Rude.
19:10The quality of the lobster is important enough.
19:13It'll come down to a knowledge thing as well,
19:15because, you know, you need to know your lobster really well.
19:17Intimately, you might say.
19:19He's a big one.
19:20He is.
19:20Well, hopefully he's a hay anyway.
19:21Yes, so we need to check that it's male.
19:23Cos in this country it's illegal to land the females.
19:26So you do that by checking how far apart these bottom legs are.
19:30Yep, he's definitely a boy.
19:33Once cooked, the lobsters are rinsed and halved.
19:36All nice and clean, perfect.
19:37And they'll be served tonight along with langoustine and mussels.
19:41For the cold items, Ashley rinses oysters while Vicky deals with the prawns.
19:45I'm not a massive fan of cold prawns.
19:48Good that you can't see this then.
19:49So just slice down the back and took the poo chute out.
19:52Oh, charming.
19:53Everyone likes salmon, right?
19:55I've never had salmon so I'll give it a try.
19:57Never?
19:58Never had salmon.
19:59You haven't lived.
20:00It'll be sliced and served tonight.
20:02See you guys later.
20:04They're finishing off with dessert.
20:06Chocolate fondant with vanilla ice cream.
20:09Another chocolate cake.
20:10Another chocolate cake.
20:11Yeah, yeah, yeah.
20:13Scallops, lobster and chocolate last night.
20:15And scallops, lobster and chocolate tonight.
20:18So...
20:18Classic.
20:20Well, yeah, but chocolate fondant is difficult.
20:23Lots of people get chocolate fondant wrong.
20:25Special thing about this pudding is it melts in the middle.
20:28So it better melt in the middle.
20:29It will.
20:31No pressure.
20:32Ashley pours a chicken coop's worth of eggs into brown sugar,
20:35then sieves in flour.
20:36Oh, I feel like Fanny Craddock.
20:38You don't look like her.
20:39Thank God.
20:41She folds the mixture with a tiny spatula.
20:44It depends on the quality of the chocolate.
20:46Yeah, if it's not good chocolate...
20:47No.
20:48Chocolate must be at least 60% of cocoa.
20:52At least.
20:53One goes into the restaurant and everyone sees it and then they go,
20:57Ooh!
20:57I'll have what she ordered.
20:58I'll have what she's having, surely.
21:00It's a Meg Ryan moment.
21:02Almost.
21:03The melted chocolate goes into the mix and is poured into cocoa powder lined bowls.
21:08They'll bake tonight and be served with ice cream.
21:10I think that went really well.
21:12Yeah.
21:12Been a nice chill day, hasn't it?
21:14Nice chill.
21:15As always.
21:16Bye-bye.
21:17Come back!
21:18I said get this all spot on.
21:20It does have the potential to beat a last night's menu.
21:24Similar ingredients.
21:25It's all down to how it's served now and how it's looked after.
21:29First in and waving at his own reflection.
21:32It's Maurizio and wife Rosaria.
21:35Hi.
21:36Can I get you a drink?
21:38Erm, yes.
21:40Oh, lovely bubbly.
21:42Monstou, Maurizio.
21:44Oh, you made lovely jubbly.
21:46The thing is that Maurizio's catchphrases catch on.
21:49Spontaneous.
21:49Spontaneous.
21:49Nationally, we probably have a lot of people now who will be saying lovely bubbly instead
21:52of lovely jubbly.
21:53Probably not.
21:55Next to the shindig, Dave and Dimitri.
21:58How are we doing, guys?
21:59How are we doing?
22:00Oh, lovely to see you.
22:02How are you?
22:02How are we, sir?
22:03How are we, sir?
22:04How are we all set?
22:05But scallop, lobster, again?
22:07There are worse things than having lobster two nights in a row.
22:10I think there's worse positions to be in.
22:13Cheers!
22:14Cheers!
22:14Cheers!
22:16Have a lovely night.
22:17And whatever you want, just ask.
22:19Oh, whoopsie!
22:22Coming up, mixed valentines.
22:25We have a lovely scene every year where the pizza chef goes off and gets my flowers, right?
22:30Hands them to him.
22:31It's like, why don't we just cut that out?
22:34It's like he's got his own PA.
22:35What's wrong with that?
22:36That's what we do in these modern times.
22:37And sparring servers.
22:39You and me on the floor would be quite a dangerous combo.
22:43Be a good team, though.
22:44I think I'd lap her twice, being honest, but yeah.
22:53It's night two of the professionals competition in and around Liverpool, where chef Ashley and restaurant manager Vicky are hoping
23:00the seafood kitchen will wow their guests and grab them the grand.
23:03It's time for the scallop off.
23:06Let's get cracking.
23:07Ashley fries the scallops while Vicky sings to herself, then pops them on the puree.
23:13Let the battle of the scallops begin.
23:15Starters up, three scallops with crispy pancetta and a white onion puree.
23:23What do you think of the scallop?
23:24Obviously, it's quite different to yours.
23:27Scallops are not something that I would ever order in a restaurant, and I find them two nights in a
23:31row, which I would never order them in a restaurant.
23:33They could do a bit more cooking for me, but they are okay, I mean.
23:36Maybe similar to what each other's comments are maybe a little bit more cooked, but I think I enjoyed it.
23:41I think everything worked really well.
23:42I did perfectly do it slightly under, because it's so easy to go over with them.
23:45When it comes to the scallop off, we've got the edge, you know.
23:49That white onion puree is amazing.
23:52I would say our starter was better.
23:54I think we've rated Maurizio's just a little bit higher.
23:58Just a little bit higher, I'd say, so, yeah.
24:00At the table, love is in the air.
24:02Do you feel like you're on a date night?
24:04Because I bet you don't get many times to go out and eat.
24:07Just the two of you.
24:08Is that very romantic?
24:10Yes, yes.
24:11Date night with another four people?
24:13Yes.
24:13Very romantic.
24:16Maurizio does not do contrived romance, but he's very romantic on a daily basis.
24:21Aww.
24:21If you're going to say, is he traditionally romantic?
24:24Absolutely not.
24:25Dope.
24:25We have a lovely scene every year where the pizza chef goes off and gets my flowers, right?
24:30And then he comes.
24:31I'm busy.
24:31I'm busy.
24:32Don't go to grass.
24:33And then he goes around the corner and he goes, hey, hey, hey.
24:39No, I don't go like that.
24:40And hands them to him.
24:41Like, why did we just cut that out?
24:43I've organised at the day before.
24:45Could you please go in the morning and bite?
24:48You can't win.
24:49What more does she want?
24:51It's like he's got his own PA.
24:52What's wrong with that?
24:53Yeah.
24:53That's just modern.
24:54That's what we do in these modern times.
24:55Speak for yourself.
24:57What I like to do is, like, the following Tuesday normally is my day off and that's when I'll
25:02have Valentine's Day, so...
25:04You need to be romantic every day, not just for one day.
25:06Yeah, exactly.
25:06One day in a year, but the rest of the day...
25:08That's a great...
25:10That's a great philosophy, baby.
25:12But can I ask you what your excuse at Christmas and my birthday is?
25:18They were on good form, weren't they?
25:20Definitely, yeah.
25:20They were on really good form.
25:21There was a little bit of tension, a little bit of arguing, a little bit of niggling at
25:25each other.
25:25I thought it was great.
25:26I was not a particularly romantic person, to be honest.
25:29I'm more...
25:30I don't know.
25:31Not really into that sort of thing, really.
25:33That's probably why I'm single.
25:34I like being on my own.
25:35Are you romantic with your cats?
25:37No, that just sounds so wrong.
25:40The curiosity killed the cats.
25:42Remember this.
25:43It's true.
25:45No, I'm affectionate with my cats.
25:47I'm not romantic.
25:49Much better.
25:50We wanted to see the girls come forward a bit more in their restaurant.
25:54Tell us a bit more about them.
25:55A little bit more reserved, but I think obviously it's the second night in.
25:58Pressure night as well.
25:59It was their night as well tonight.
26:00So, I think tomorrow, hopefully we'll see a bit more of them tomorrow night.
26:03Maybe we're a little bit...
26:04Still a little bit quieter, but I think we're just a quieter couple out of three,
26:09to be honest.
26:09Yeah.
26:10Main time, Ashley shucks away, while front of house Vicky pops the lobster in the oven
26:15and the longestine in a pan.
26:17Is that okay, chef?
26:18Yep.
26:18Lovely.
26:19Just make sure you pour some of that garlic butter back onto them.
26:21Yes, chef.
26:22Ashley puts the finishing touches to the mussels and the seafood superstructure is ready.
26:27Fui de mer, including hot garlic buttered lobster, oysters and smoked salmon.
26:32There you go.
26:33Wow.
26:35There you go.
26:35There you go.
26:35Keep me nice and clean.
26:36Oh, yes, chef.
26:37That's better.
26:39That's better.
26:39Thank you very much.
26:40Thanks, girls.
26:43I've never tried salmon.
26:44Have you not?
26:46Ever.
26:47I will give it a try.
26:48Big of you.
26:49Here we go, buddy.
26:51Okay.
26:53Okay, guys, here we go.
26:56What do you think?
27:00Amazing.
27:02Awful.
27:04Okay.
27:04It's not too bad, though.
27:06Was that it?
27:07I'm really pleased that Demetri tried the salmon.
27:09If you don't like something and you try it, at least, you know, you've tried.
27:12Yeah.
27:13I suppose my only criticism is I don't know where to go next and I'm a bit like...
27:17I'm almost overwhelmed.
27:19No one's ever finished it, to be fair.
27:22So, you know, we had one guy that sat here for two hours and tried.
27:26I have got a name.
27:27Still held.
27:28So, you know.
27:29It's really very executed incredibly well.
27:32Oh, thank you.
27:32But I would love to see you cook something in terms of a full plate dish.
27:36That would be my only thing in terms of showcasing you and what you can do.
27:42Yeah.
27:43I completely understand what she's saying.
27:44Like, obviously, it's more...
27:45She wanted more to see what I can do, which is fair enough.
27:48I mean, obviously, I can do a lot more than a food demand.
27:50Moving on.
27:51If you could work with someone else around the table, who would it be and why?
27:54I would love to work with Rosario because I would feel like, you know, you'd protect me from all these
28:00crazy customers.
28:01I think it'd actually be you as well.
28:02Oh, yeah!
28:03Everybody wants to work with me.
28:05You can all go home now, thank you.
28:07I'm a bit torn between these two chaps here because I think you and me on the floor would be
28:13quite a dangerous combo.
28:15A big good team, that.
28:16Might have to put that into action.
28:18I think I'd lap her twice, being honest, but yeah.
28:20Big words.
28:22Maybe on alternate nights, could I have you both?
28:24Don't be jealous, babe.
28:26I need to choose two girls.
28:28I like to choose, you know, both of them because they're...
28:31LAUGHTER
28:33You make me jealous now, you know.
28:35I hope it's just there.
28:37T-course is down.
28:38I think we're doing really well.
28:39We are, yeah.
28:42All to play for with dessert, Ashley pops the fondant out the moulds.
28:46They just need to have a melty middle and perfect.
28:49I can guarantee they do.
28:50And they're ready.
28:51Chocolate fondant complete with a melty middle guarantee.
28:54Hello.
28:55Hello.
28:56That's got a lovely gooey centre.
28:58Oh, definitely has got a gooey centre.
28:59Yes, lovely.
29:01Beautifully gooey in the middle.
29:03Lovely, not too sweet.
29:06Not good, though.
29:07Very good, very, you know, balanced, ma'am.
29:10Too full.
29:11So, am I supposed to be good?
29:12Yeah, it was huge and wonderful.
29:14It was wonderful, but it was obviously too big for me.
29:16The fondant has just finished me off.
29:18And we always tell people if they get the fruit de Mayo as a main,
29:22to share a pudding.
29:24LAUGHTER
29:24Of course we can still win.
29:25It's anyone's game.
29:27Anyone's game.
29:28But we're winning.
29:29We'll see.
29:30Vicky and Ashley have produced some great tasty food tonight
29:33and plenty of it.
29:34I just needed to see a bit more cooking on the scallop
29:37and maybe a few more cooked elements on the main course as well.
29:40Yeah.
29:40But with that in mind, we're going to go in with a 15.
29:44We enjoyed the atmosphere.
29:45We enjoyed the company and...
29:47But, but, but...
29:49There were a bit of the technical errors.
29:52Technical errors in the cooking.
29:53The cooking.
29:53And for that reason, we're giving Vicky and Ashley a 13.
29:57So, the seafood kitchen earn a respectable 28 out of 40,
30:01putting them in second place.
30:07It's the final day in Liverpool,
30:09and on hosting duties are executive chef Dave
30:12and general manager Dimitri of Luban.
30:14Tonight, Matthew?
30:16What are you gonna be?
30:17Snoop Fogg?
30:18Misty Elliot?
30:19Steamy Wonder?
30:20I'll stop.
30:21Luban's, it brings food from the region of Changjin
30:24in northern China to the UK
30:26in a fantastic, vibrant setting.
30:29It's fun.
30:30It's creative.
30:31It's theatrical.
30:32It's interactive.
30:33It's just brilliant.
30:34If it's scallops, lobster, and a chocolate-based dessert,
30:38I'm not gonna be happy.
30:41I probably never wanna see a lobster again,
30:43um, cause we've had it two nights in a row.
30:45Yeah.
30:46But, you know...
30:47But it is a high-quality food,
30:48so I suppose we're looking.
30:49You sure are, because the main is...
30:52Lobster!
30:52Again!
30:53This time a Szechuan version
30:55with ginger, spring onion and garlic butter
30:57and sesame prawn toast.
31:03Szechuan lobster!
31:04Lobster again!
31:05Yay!
31:05Lobster's three nights in a row!
31:08Probably need to start to grow the...
31:10the cloves, you know?
31:12Couldn't pick your coffee up with him.
31:13I know we've had lobster all week,
31:15but I think this is the winner lobster right here.
31:19Dave removes the meat
31:20and pops his spring onion and garlic butter in the shell.
31:23I want it to be able to be picked up with chopsticks or a fork,
31:26so we're taking the meat out,
31:28slicing it all up,
31:29back into the shell.
31:30It's going to be delicious.
31:32Can't wait.
31:33Boom.
31:34He'll grill tonight.
31:36Why, thank you, sir.
31:37Get on with the prawn toast, son!
31:39Period.
31:40Everybody loves a prawn toast.
31:41I love prawn toast.
31:43I love prawn toast.
31:45I think she loves prawn toast.
31:46Into the mixer goes soy sauce, ginger, garlic, greens,
31:49green onion, sesame oil, Chinese black vinegar and egg white.
31:52Terms and conditions apply.
31:53In with the prawns.
31:55His prawn paste sandwiches will be deep-fried tonight.
31:57Next, the starter.
31:59Hot and sour soup with baby veg and Chinese mushrooms.
32:03It's soup, you know.
32:05It's essentially a drink.
32:07Don't let Dave hear you say that.
32:09This is an incredible recipe direct from China.
32:12This amazing, hot, spicy, sweet, sour broth served with these amazing local vegetables.
32:20You get peeling them and I'll get chopping on them.
32:23Yes, chef.
32:24I don't like things too spicy, so if it's spicy, as a diner, that'll rule me out.
32:30I'd say that massive chilli might just rule you out.
32:33The final bit of prep is to rehydrate these mushrooms,
32:37with them in this lovely little chicken broth.
32:38Mushrooms bathed, Dave will pour the soup for his guests this evening.
32:42Dessert time.
32:44Cherry blossom.
32:45Morello cherry, ruby chocolate and apple blossom with cherry tea.
32:48Could be a tree, couldn't it?
32:50Maybe he's giving us, like, a chocolate tree.
32:52Don't be ridiculous!
32:55Oh, yes, he is making tiny chocolate trees.
32:58Next, Dave pipes morello cherry into moulds.
33:00The cherry blossom dessert is probably our signature dish here at Luban,
33:04but it's also going to be the final dish of the week,
33:07so it has to be absolutely banging.
33:10While they go into freeze, he cracks on with the ruby chocolate element.
33:13This is the four types of chocolate after milk, dark and white.
33:17White, you're welcome.
33:18And this is made with fermented cocoa beans,
33:20and what we've done here is add a little bit of red food colouring as well.
33:24Ruby chocolate.
33:25Yeah, you've got to be careful with that.
33:26It can be quite cyclic.
33:28It can be really cyclic.
33:28So you need to balance the flavour.
33:29I really thought we'd be the only one to do chocolate cake,
33:32because I thought everybody would go really adventurous,
33:35and everybody's come back to the staple crowd-pleaser of chocolate cake.
33:40They have not. This one's custard-based.
33:43Dave pours his ruby chocolate custard mix into moulds,
33:46then plops in the cherry centres, freezes,
33:49and dips into more ruby chocolate.
33:51I'm sure there's a joke about a dipstick in here somewhere.
33:53There better not be.
33:54Dessert done, Dave will plant his chocolate trees tonight.
33:57So this week has kind of become a bit of battle of the lobsters,
34:01hasn't it?
34:02To close it out.
34:03Not you as well.
34:05We're not worried.
34:07Two different styles.
34:08Two different styles.
34:09It'll come down to people's tastes,
34:11but being a great lover of Chinese food,
34:15this could potentially be a contender.
34:18I do still think we're...
34:20We're still in with a good chance.
34:21We're still in with a good chance of winning.
34:22Well, I'm afraid you're not.
34:24Rosaria and Maurizio are the ones to beat,
34:26and they're first to arrive.
34:28So, last night.
34:30Yeah.
34:31It was all right, wasn't it?
34:32No, I meant last night.
34:34Oh, OK.
34:34As in, this is the last night.
34:36Oh, it is.
34:36It is, yeah.
34:37What about last night?
34:38Oh, OK.
34:39It's like...
34:40How do you say something Chinese?
34:43Gambe.
34:44Gambe.
34:44Gambe.
34:45Gambe.
34:46Gambe.
34:46Gambe.
34:48Topping off the trio, it's Vicky and Ashley.
34:51Ladies, how are we doing?
34:52How are you doing, guys?
34:53How are you?
34:53You OK?
34:54Good to see you.
34:54Nice to see you.
34:56Hi.
34:56Nice to see you again.
34:58Thank you all for coming so much.
35:00We're honoured to have you here in our restaurant tonight.
35:02It's going to be a fantastic night.
35:04And with that, I'll say...
35:05Gambe.
35:06Gambe!
35:07Gambe.
35:08Gambe.
35:08Gambe.
35:09Salute.
35:10Salute.
35:11Coming up, a blazing broth.
35:14Dear God, that's basic.
35:18If people don't like chilli, what can you do?
35:20It's a hot and sour soup.
35:21And someone wins the Wonga.
35:30It's the final night of the professionals competition in and around Liverpool and at Luban.
35:35Executive Chef Dave and General Manager Dimitri are pulling out all the stops in a bid to win the £1
35:40,000 prize.
35:41Hello.
35:42Wow.
35:42Welcome to Luban.
35:43Welcome to the chef's table.
35:44More importantly, welcome to the kitchen.
35:46Gorgeous.
35:47This is probably our most exclusive dining experience.
35:51I'm really happy to share it with you tonight.
35:53I don't know if I'm in love with the interactive chef experience watching at all.
35:58I suppose maybe just because it's a bit of a busman's holiday for me because we're in it.
36:01Thought you loved watching Maurizio work.
36:04Emergency exits are situated here.
36:07Safety demo over.
36:09Dave heats his broth and pops it in a teapot.
36:12Tip it up and pour it out.
36:13It's hot and sour soup with baby veg.
36:16Thank you very much.
36:19My advice for this soup is a little taste at first.
36:22Let your palate acclimatise to it.
36:24There is a big kick to begin with of chilli and then that fades away and the other flavours come
36:28through.
36:28All okay.
36:29Lots of fresh, nutritious vegetables.
36:32Dear God, that's spicy.
36:36It's beautiful.
36:38But whoa, that's got a kick.
36:40There's too much heat.
36:41Don't worry.
36:43You can taste the sweetness in it and it's taking away the heat.
36:46I'm not great with heat.
36:47Yeah.
36:47But the soup for me is phenomenal.
36:49It was a bit too spicy.
36:51I enjoyed the flavour inside the ginger.
36:55Did you like the raw vegetables?
36:56The raw vegetables.
36:57I like it.
36:58It's a bit of crunchy.
36:59Otherwise it's all mashy.
37:00People don't like chilli.
37:01What can you do?
37:02It's a hot and sour soup.
37:03What else are we meant to do?
37:05I like the flowers in it as well.
37:07It's all very pretty.
37:08Really well presented.
37:09I love hot and sour soup and that was lovely.
37:12But it doesn't compare to a hot and sour soup you get in a chippy.
37:15Uh-oh.
37:16Where it's gloopy and it's just...
37:17Do you know what I mean?
37:18It's clear.
37:20It's fresh.
37:21You feel healthy eating it.
37:22Oh, right.
37:23I thought she was saying the chippy ones were well better.
37:25And I was mortified.
37:27A little bit of being dyed inside for a second there.
37:29Nice.
37:30How is everyone with them chopsticks?
37:32Horrendous.
37:34First chopstick.
37:35And it sits between your third and fourth finger.
37:39Yeah.
37:39Yeah.
37:40Now the top one will go like a pencil grip.
37:44Ah, you see.
37:45Between the tip of the thumb and the first finger.
37:48And only the top one comes down to it to meet it.
37:51OK.
37:52And then you should be able to pick up even the smallest things.
37:54As the first time I've actually been able to use chopsticks.
37:56There we go.
37:57That's a really good tip.
37:58Well, I'm impressed.
37:59So, yeah.
37:59Thank you very much.
38:00I think I've done a pretty good lesson.
38:02The master has taught.
38:04His apprentices.
38:06Yeah.
38:06Not sure they've all cracked it.
38:08I'm horrendous with chopsticks.
38:10I tried for a while to use them, but no, it just...
38:12It would have been very messy if I'd continued to try.
38:15Maybe she just needs one more lesson and she'll get it.
38:18She was like a crab.
38:21Lobster.
38:22Speaking of which, Dave grills his lobster, stir-fries his pak choi
38:26and deep-fries his prawn toast, while Dimitri keeps the guests happy.
38:29You do have a...
38:30It's a white smoked salt.
38:31It's a spiced salt.
38:33And it's also a brown demerara sugar.
38:35Mmm.
38:36Lovely.
38:36It does enhance the flavours.
38:38Pak choi fried.
38:39The third lobster dish of the week is Sichuan style
38:42in a ginger, spring onion and garlic butter with prawn toast.
38:45It's beautiful.
38:47Guys, crack on.
38:47Perfect. Thank you.
38:48Please enjoy.
38:50I hope you enjoy it.
38:51Thank you so much.
38:53As a connoisseur of breaded and fried things...
38:58This prawn toast...
38:59Coming from Scotland.
39:00This prawn toast is possibly the best prawn toast I've ever had.
39:05Oh, that's it.
39:06I'm done.
39:06I'm done.
39:08I can't beat this.
39:09That, to me, was an excellent main course
39:13and I would come back here for that.
39:15Lobster absolutely perfectly cooked.
39:16The claw especially just...
39:17It just melts in the mouth.
39:19It's lovely.
39:19It's beautiful.
39:20It really is beautiful.
39:22Very beautiful.
39:22Very well executed dish.
39:24Thank you so much.
39:25I really appreciate the kind words now.
39:27It really means a lot from professionals like you guys as well.
39:30Yeah, no.
39:31And it's what makes me do this and it's what I'm passionate about.
39:37So...
39:38I think we brought the lobster off.
39:41I still prefer our lobster because I like our lobster claw.
39:45The boys were...
39:46Close.
39:47I think...
39:48No, no, no.
39:48I think we were...
39:49We were almost on a part where it's a whiskers...
39:53Par.
39:53Ah, yes.
39:54A whiskers par.
39:55So when I went to China, I actually studied under one of the top chefs in northern China.
40:00And he became, like, my master.
40:02And he's teaching me to become a master of Chinese culinary arts.
40:05So...
40:06Is there anyone around the room who would love to become a master overnight of anything?
40:11I'd love to be a master of snowboarding.
40:13Jump out of a helicopter with a snowboard strapped to my feet and just go off peace down a mountain.
40:17That's, like, the dream.
40:18I hadn't pictured that before, but now I can see it, like, yeah.
40:21I can definitely imagine, erm...
40:24Ashley doing some crazy snowboarding.
40:26Did you just forget her name?
40:28I did.
40:29Thanks.
40:31Oh, my God, what sentence I was saying.
40:33Do you know what I really like?
40:35A master in painting?
40:37I like painting.
40:38Ah, OK.
40:38I like, you know, I like painting.
40:39Painters.
40:40No, no, no.
40:41Kind of agile?
40:42No, no.
40:43Probably Dutch, you know, that kind of...
40:46Vermeer and, er...
40:48Oh, OK.
40:48Van Gogh.
40:50You'd like to be a Dutch painter?
40:51He's a Dutch painter, doesn't like that.
40:53LAUGHTER
40:54So he's going to wear clogs and paint.
40:56LAUGHTER
40:57Right, then.
40:58Who fancies some Chinese lions?
41:03THEY CONFER
41:08They were really good.
41:09Especially as, you know, they're only small children doing it.
41:13LAUGHTER
41:18We're educating, we're celebrating Chinese culture,
41:21and what's better to see the lion dancers?
41:25I love all those traditional things.
41:27Yeah.
41:28Wonderful.
41:28Let's keep the tradition...
41:30Alive.
41:31Yeah.
41:31Dave and Dimitri's last bit for victory is dessert.
41:34It's very delicate work, knowledge.
41:37Planting chocolate trees always is.
41:39He finishes off with apple blossom petals, and would you look at that?
41:43A chocolate cherry blossom tree.
41:46Wow, thank you.
41:48This is ruby chocolate with a dark cherry centre, and this is the ancient symbol of love and beauty in
41:55China.
41:56If we're going to pour in the cherry tea into here, you should be able to smell cherries now across
42:00the table as well.
42:01So, we should be able to see the cherries, and taste the cherries, and smell the cherries.
42:07And hear the cherries?
42:08Oh, wow.
42:09Yeah.
42:11Presentation is absolutely beautiful.
42:13Thank you very much.
42:14I'm just not a mad lover of ruby chocolate.
42:17OK.
42:17But I really love the custard, and I love the cherry.
42:21Personally, it was a bit too sweet.
42:22I'd have liked a bit more of the cherry.
42:24Mitchell?
42:25Nice.
42:26Too sweet?
42:27Not too sweet?
42:28Sounds a bit too sweet.
42:29Sounds a bit too sweet.
42:30Sounds a bit too sweet for you.
42:30Couple of comments here.
42:31A bit too sweet.
42:33A bit strange, that.
42:34It's not a sweet dessert.
42:35With the competition nearing the end, the gang chat first impressions.
42:39Hey, you two.
42:41When you walked into the restaurant, I was like, all right, here we go.
42:46I was like, yeah, these boys are bringing it.
42:48And I...
42:49He's Johnny!
42:52We knew Marieto.
42:54Who would come out of the shell, didn't we?
42:55I think you were on the entire night last night.
42:59I don't think he actually knows how funny he actually is.
43:01No, I don't think he does.
43:02I think he's, yeah.
43:03I just think you two are just gorgeous.
43:05Aww.
43:07And I'm not worried.
43:07Like, to work together and live together, it's like...
43:11Are you all saints?
43:12Yeah.
43:13You're going to make me cry, stop it!
43:16It was because they were so sweet about Morrie.
43:18And I love Morrie so much.
43:19And when people talk about Morrie, it makes me emotional.
43:24I'm starting to get emotional.
43:26Don't be emotional.
43:29Cheers!
43:29Cheers!
43:30Cheers!
43:32Difficult to tell if we've won.
43:34Not everyone enjoyed absolutely everything.
43:37But we've put everything in.
43:38We've left our heart and souls on that table there.
43:41Literally.
43:42Well, not literally.
43:43Dave and Dimitri need 34 or more to beat Rosaria and Maurizio to the prize.
43:48So, tonight, we're going to give Dimitri and David...
43:5216.
43:54Everything this evening was incredibly professionally executed.
43:57But some of the food wasn't to our taste.
44:01So, that's why we're giving Dave and Dimitri a very well-deserved...
44:04Whoa there!
44:05We'll find out who's won together.
44:07CHEERING AND APPLAUSE
44:10Third place we have...
44:12Ashley and Vicky.
44:14Well done, guys.
44:17Second place...
44:19It's David and Dimitri!
44:21Yay!
44:22Which means our winners are...
44:24Rosario and Maurizio!
44:25Whoa!
44:27Rosario and Maurizio scored David and Dimitri 16, meaning the Italian club Fish are the winners.
44:32I think this might be the first thing I've ever won.
44:34CHEERING AND APPLAUSE
44:37We may not have won, but we're really happy for Rosario and Maurizio.
44:41Yay!
44:44A little bit disappointed not to take first place tonight, but we've had a great time.
44:47We know, within our hearts, we did everything right today.
44:50Good bye!
44:52Cheers, guys!
44:54Well done to you.
44:55Well done to you.
44:56Well done to you.
44:57OK?
44:57So irIST rallies?
44:58Don't...
45:03It's me and you, baby, and you, baby...
45:15It's me and you, baby...
45:20It's me and you, baby!
45:26It's me
Comments