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00:00.
00:03Take three restaurants.
00:04Cheers!
00:06The winning night already happened.
00:07Cooking up their finest pair.
00:09These two are the best mixers ever.
00:11Ask each to host a three-course meal.
00:13The sticky-topic period is beautiful.
00:15Which will be scored in secret.
00:17On today's show...
00:20Strong spouses.
00:21I trained him for ten years before we got married.
00:24God almighty, trained for ten years, wow.
00:27And a lettuce lather.
00:30Whatever part of the food is touching lettuce,
00:32it's unpleasant to my mouth.
00:34She pretty much licked the plate plain.
00:36You're actually human.
00:37As battle begins for a bag of bucks.
00:39Oh!
00:41Okay, I hate working with you.
00:48Today, we're in Essex, where in the Middle Ages,
00:50newly married couples who proved their undying love
00:53were given half a pig.
00:54I think I'd rather have a tease made.
00:57And hoping to bring home the bacon this week
00:59are our first duo, owner and chef Stefan and sous-chef Billy
01:03from Toulouse.
01:05I would say Toulouse, without a doubt,
01:07is one of the best restaurants in the area.
01:09A lot of French influences, a lot of Italian influences.
01:12We do like a little fusions, a little things.
01:15Billy being part Scottish, he tried to convince me
01:18to put Huggies every month, but I'd say no.
01:20Oh!
01:20Killjoy.
01:21And is it just the food that draws the crowd?
01:24You definitely do get a few of the older ladies
01:27coming in to stare at your tight trousers.
01:28How long are my status, Billy?
01:30As long as they take.
01:31When you're walking back down towards the bath
01:32and the kitchen, you see them all.
01:34They are very tight.
01:36I don't think I can put that on.
01:39Oh, I think we can.
01:40And we will.
01:41But more importantly, how are you feeling about the competition?
01:43All right, come on.
01:45Here we're going to serve the best food this week.
01:47With the best atmosphere as well.
01:50Yes.
01:50We're going to put all the effort and all the love we do,
01:53and I believe they will leave here happy.
01:55Yeah.
01:55Let's hope so.
01:57First course for the boys to tackle is their starter.
01:59Pan-seared king scallops with a sage and butternut squash puree
02:03and a vegetarian option of a goat's cheese salad.
02:07Because I don't know how they taste,
02:09because the menu says something different,
02:11and when it comes, you never know.
02:14That is not a good answer.
02:16Meet our next pair of bros,
02:18Caps and her head chef husband, Satin,
02:21who run the Bull and Willow Room.
02:23It's very unusual.
02:25You find some Indian running a typical English pub.
02:29But not with typical English food.
02:31Raju, two Bulbaga, please.
02:33We have from Indian cuisine to French cuisine
02:36and fish and chips.
02:38Some guys say they never had this like fish and chips
02:40in all over the UK.
02:41I don't want to compliment him,
02:43because he was going to feel himself very proud about it.
02:46But any food he touches, it becomes tasty.
02:49Go.
02:50So, any friction in the kitchen then?
02:53I believe I am the boss here.
02:55Come on, quick, quick, quick.
02:56There's a hungry customers out there.
02:58Do your job.
02:58I know my job.
02:59Please go out.
03:00My cup said the boss, and it's only one the boss.
03:04Well, whatever makes you happy.
03:06Back at Toulouse, Billy starts on the butternut squash,
03:08while Stefan removes the rose from the scallops.
03:11What you want is when you take your first mouthful
03:14to taste the seed, the freshness, the saltiness,
03:17and butternut squash, it's quite inoffensive vegetable.
03:22Squash chopped, sage and garlic are added with oil,
03:25and it's into roast.
03:26They'll be pureed and served with the scallops
03:28on a bed of mushrooms.
03:30Hopefully me and Stefan tonight can show
03:32that we're both a pair of fun guys
03:33and be on for a winning night.
03:36Yeah, you might need to work on the gag delivery a bit.
03:39On to the main.
03:40Braised beef feather blade with a bourguignon jus,
03:43bubble and squeak potato terrine, tender stem broccoli
03:46and carrot puree.
03:48If it's done properly, braised off properly,
03:50it could be a nice piece of meat,
03:52but if it's done wrong, it can go very wrong and very dry.
03:56Rounding off our gastronomic gang,
03:58a front of house Molly and head chef Matt
04:00of the Shepparton Dog.
04:02I think the Shepparton Dog is like a gastropub,
04:04got a bit of Asian influence, British classics,
04:07but also stuff that's a little bit more a la carte.
04:09I'm a chef, not Harry Potter.
04:11And like that, he was gone.
04:13My mum bought this place three years ago,
04:16we refurbished it and then Matt came in last January.
04:20I wasn't going to stay, but I decided to.
04:22That's kind of you.
04:23Thanks, appreciate it.
04:24Yeah, you're not welcome.
04:25And how's that working dynamic?
04:27Some day she just comes in just to see what she can do to wind me up.
04:30Just to keep the kitchen entertained,
04:31keep the other staff entertained.
04:33Back at Toulouse, the beef feather blade,
04:36along with veg, stock and herbs is heading for a slow cook.
04:40Then it's on to the unique side dish.
04:43Our bubble and squeak's quite different.
04:45This one's modern twist, it's a layered potato terrine
04:48with slices of cabbage and bacon through the middle.
04:50For veggie caps, it's a wild mushroom risotto
04:53and non-beef eater Satin's getting braised lamb shank.
04:57In every single restaurant,
04:58the main vegetarian dish comes up is boiled risotto.
05:01I was looking for something different, actually.
05:04Oh, dear.
05:05Hopefully you'll find that in the dessert.
05:08Dams and plum tart tatin with thyme and honey mascarpone.
05:12They have tart out of the box for the competition,
05:15which is brilliant.
05:17I like a tart tatin.
05:18I do.
05:19Is that an ice cream or just...?
05:22Mascarpone is like thick cream.
05:23I know what mascarpone is.
05:25I'm just checking!
05:27Oh, I wasn't asking for a menu breakdown.
05:28I know what mascarpone is.
05:30Yes, it's a tiny disguised horse.
05:32Billy carves up his plums
05:33while Stefan turns his attention to the tart base.
05:37You can use all the mixers in the world,
05:39but these two are the best mixers ever.
05:42Stefan's fingery food processor gets to work on the pastry,
05:45which is then rolled out flat and cut to size.
05:50Right.
05:51Ready?
05:52Ready.
05:52Let's go.
05:53The plums are left to caramelise in sweetened butter.
05:57This is a critical point in cooking.
05:59We have to literally take them on
06:01exactly when they're caramelised.
06:03That's good to know.
06:04The process is stopped in a bath of cold water,
06:07then the pastry bases are added.
06:09They'll be baked later
06:10and served with the honey and thyme mascarpone.
06:13It's not blowing me away.
06:16I think ours is better.
06:18I don't think that's the winning menu
06:19because there's nothing on there
06:20that I personally couldn't do or do better.
06:24Tonight's got to be a good icebreaker
06:25for the rest of the week.
06:26So...
06:27Hopefully we can do that tonight.
06:29First to arrive are Molly and Matt
06:31from the Shepparton Dog.
06:35Evening.
06:36Hiya.
06:36Hiya.
06:36Hiya.
06:37My name's Molly.
06:38Stefan, nice to meet you.
06:39I'm Billy.
06:40Hi.
06:41Nice to meet you, Matt.
06:42Nice to meet you, Matt.
06:43Bottle of champagne waiting for us.
06:44You happy for a glass?
06:46He's the Pope Catholic.
06:47Religiously.
06:54Awkward!
06:55Next up, satin and caps from the Bull and Willow room.
07:01Hi.
07:01Good evening.
07:02Good evening.
07:03I love you to meet you.
07:05How are you?
07:05I'm Stefan.
07:06I'm Kailpana.
07:07It's good to see another lady there.
07:09I know, I was like, oh, please not all guys.
07:11Woman power.
07:12Oh, no, I definitely love that.
07:15Cheers.
07:16Cheers.
07:16What a great night tonight.
07:20Coming up, confusing configurations.
07:23I would have shaped this goat cheese in a different way.
07:27I think she's looking for false, which aren't there.
07:29Yeah.
07:30And feisty face-offs.
07:32But you didn't get into the final.
07:34Still beat you.
07:35You didn't get into the final, though, did you?
07:36Still beat you.
07:37Didn't get into the final, I did you?
07:58Still beat you.
07:59Keep your food going.
07:59Sure.
08:00Hope it's worth the wait.
08:01Go and get cracking, boys.
08:03Everyone seems to be upbeat, ready to go and it should be a good night.
08:07Stefan heats butternut squash puree while Billy fries mushrooms before turning his attention
08:12to the scallops.
08:13The key to cooking scallops properly is working in a clockwise circle.
08:19The efficiently regulated mollusks join their friends the mushrooms and smeared squash
08:24and there it is, king scallops with a goat's cheese salad for veggie caps.
08:31Enjoy.
08:34Are these scallops fresh scallops?
08:36Yeah.
08:41I'm not quite sure as a combo, but I'm enjoying it.
08:46I personally wouldn't have gone with the wild mushrooms.
08:48I would have left it just with the puree and the scallops.
08:50Scallops look lovely.
08:51Perfect.
08:51Not overdone, not rubbery.
08:53Perfect.
08:53My scallop is not well cooked because it's stuck in my teeth.
08:57So if it's chewy then it would be overcooked, not undercooked?
09:01When I eat first that's fine, but now it's a little bit colder and it's a little bit
09:05chewy now.
09:07From my point of view the scallop is perfectly cooked, but that's fair enough.
09:11What do you think about your goat cheese?
09:13Plating can be better.
09:14How would you do the presentation if it was, if you're serving it?
09:18I would have, you know, shaped this goat cheese in a different way.
09:23I have seen goat sheep like in a ball shape and make like a nice coloured bedding for it.
09:28I don't know what shape Caps wanted the goat cheese to be like goat shaped.
09:33Balls, I think.
09:34She's definitely the fussy one.
09:36I think she's looking for faults which aren't there in time, but I'll keep my smile.
09:40So, interesting name for a restaurant.
09:42So what's the story behind that?
09:43That used to be two toilets and we called it Toulouse, as in Toulouse.
09:49Oh, that was me thinking French.
09:51Could have called it Oui Oui.
09:52Oui Oui?
09:53No.
09:54Tonight is the first party in the toilet.
09:57Oh, you haven't lived.
09:58Back at the table, Caps is filling in some more personal details.
10:02Well, we are co-workers, but we are husband and wife past 20 years.
10:0720 years?
10:0820 years.
10:08You say 20 years.
10:09You should know.
10:11I am his boss.
10:12I think we can all see that.
10:14Yes.
10:14You can't win argument with the woman.
10:16Did it take you 20 years to learn that?
10:1830 years, actually.
10:19I trained him for 10 years before we got married.
10:22God almighty, trained for 10 years.
10:24Wow.
10:27Looks like we all enjoy that.
10:28Yes.
10:29So, we'll clear the starters and get on with the main courses.
10:32Sounds good.
10:34I'm really happy to see empty plates.
10:36That's always a good sign.
10:38Hopefully you can keep it up with your main.
10:40Billy ladles a stock reduction over the beef
10:42and warms through the mushroom risotto for Caps.
10:45It looks good.
10:46It looks like it's ready to go.
10:47Cracking stuff.
10:48That gets plated along with the beef,
10:50then finally the lamb for non-beef eater satin.
10:53And there it is,
10:54a trio of terrific treats to tuck into.
11:07What do you think about your risotto?
11:10Starter was much more tastier.
11:12This is like a staple vegetarian food you get everywhere.
11:16Ideally, I was thinking I might get to try something different.
11:20I'm sorry that we couldn't do anything else for you.
11:23I think cap is quite hard to place, quite fussy.
11:27And satin, what do you think about your lamb?
11:29It's perfect, yes.
11:30It's perfect.
11:30Perfectly cooked.
11:31Very tender to eat.
11:33And nice flavour with the gravy.
11:37Could have done with a little bit more jus,
11:39but that's just me.
11:40I drown everything in gravy.
11:41I would 100% bathe in gravy if I could.
11:43It would give me such a nice tan.
11:45And an entourage of dogs wherever you went.
11:48For me, the beef was cooked perfectly.
11:50Could have done with a little bit more sauce.
11:51So, when yous two first met, was he love her first sight?
11:54No.
11:55No.
11:56For me, yes.
11:57She's very hard to get.
12:00I gave my phone number, and when she was in the train,
12:02I'd throw my phone number to her.
12:04He threw it at her.
12:05Yes, yes, yes.
12:06On a piece of paper, scrunch it up,
12:09and he threw at me because my parents were with me.
12:11When the train started moving,
12:13I picked it up just in case he finally did.
12:16My boyfriend is so romantic.
12:18Like, when he needs to fight, he'll, like, turn over
12:20so he doesn't do it against my leg.
12:21A true gentleman.
12:23Anyway, enough of that.
12:24Our hosts want to clear the air with a little treat.
12:28This game is called Head, Shoulders, Knees and Cup.
12:31It's a classic.
12:33First one to the cup is the winner.
12:36I'm going to beat you.
12:36Are you going to go home and you're going to cry?
12:38Yeah, I will not.
12:39Toes, head, knees, cup.
12:43Oh!
12:45Go home and cry.
12:47Go home and cry.
12:49Cup game is rigged.
12:50Next round.
12:51Turnberry Caps is coming to join you.
12:53How rude.
12:57Toes, knees, cup.
13:00Oh!
13:01Not again.
13:02Not again.
13:02Not again.
13:03When he was playing with me,
13:04that was a clear cheat.
13:06Okay.
13:07But that's all the losers talk, Caps.
13:09No.
13:09Yes.
13:10You push the cup.
13:11You don't meant to push the cup.
13:13You have to pick the cup.
13:14So, head and cup.
13:18Guys.
13:18Cover, Steph.
13:20Knees, head, cup.
13:22Oh!
13:24What was that?
13:25You didn't get into the final.
13:27Still beat you.
13:29You didn't get into the final though, did you?
13:30Still beat you.
13:30Didn't get into the final, did you?
13:32Head, head, shoulders, toes, head, cup.
13:38Oh!
13:39Oh!
13:39Oh, my God!
13:41Oh, my...
13:41Everything is fair living more.
13:44Not talking anymore.
13:48Yeah, you know there's nothing in there, right?
13:50The game of heads, shoulders, knees and cup has really opened up
13:53to see who's the most competitive.
13:55It certainly has.
13:56With just dessert to go, Billy unleashes his plums.
14:01Oh, you missed a bit.
14:03Yeah, that's got it.
14:04On goes the mascarpone and it's done.
14:06Damson plum tartatin.
14:08Very, very plummy.
14:10This is going to clinch it for us.
14:12Come on, let's go.
14:15Please, tuck in, enjoy it.
14:24Enjoying that, are we?
14:26Tartatin, I think, is really nice.
14:28Just think of the mascarpone and thyme thing.
14:30It's very sweet.
14:31How sweet.
14:32Very, very, very sweet.
14:33Do you like sweet?
14:34And I'm okay with sweets, but it's really sweet.
14:37And I feel like my face might have said that a little bit.
14:40Only a little bit.
14:41I can't help it.
14:42It is very sweet.
14:43So you keep saying.
14:44The ice cream would have gone better with it.
14:46Yeah.
14:46It's a combination.
14:47Everybody has a slightly different taste,
14:49and people have a sweeter two than others.
14:51Therefore, of course, some will like it better than others,
14:54but I am happy with the dessert.
14:56Scores out of 20, please.
14:57Overall, the food was good,
14:59just some of the elements didn't work together.
15:01But we had a really fun night, so for that reason,
15:04we're going to give Steph and Billy a 14.
15:0714.
15:07We're going to give Stephen and Billy...
15:1015.
15:1015.
15:11Giving the boys at Toulouse a not unsweetable, I mean unbeatable score
15:15of 29 out of 40.
15:22It's day two in Essex, and over at the Bull and Willow Room,
15:25Caps and Satin are cooking up a coalition of cuisines
15:28to help them clinch the cash.
15:31Tonight, this is our world fusion food.
15:34From Indian fusion to the English fusion.
15:37When it goes in front of the customers,
15:39first it should be eye appealing.
15:41Like you.
15:41And that makes us feel confident that,
15:44yes, we're going to be the winner.
15:45In my opinion, last night, it was okay,
15:48but I wouldn't write home about it.
15:50I wouldn't worry.
15:51I'm not quaking in my boots.
15:52Caps and Satin's comments last night,
15:55I found some of them a little bit unfair.
15:58Let's see what they can put on the table tonight.
16:00We are Indian, so they expect some spice in their food.
16:04And their evening will be spiced up.
16:07Crikey.
16:07First course the pair tackle is their starter,
16:10chicken tikka pie with tamarind and mint sauce.
16:13Having a pie as a starter,
16:15you don't really want to have something as heavy as that,
16:17as an opener to a meal.
16:19Hopefully it's not a giant pie and it'll be a nice little one.
16:21It could be really filling for a starter, I think.
16:24Oh, no, I've just seen nine.
16:25All right, we'll get to that in a bit.
16:28First to the pie, Satin adds his special curry sauce
16:31and chopped coriander to chicken and heats through.
16:35The smell is amazing.
16:38He then turns his attention to the pastry.
16:41I'd like to hope they'd make their own pastry.
16:44Afraid not.
16:44And when we are busy, we use this ready-made.
16:48I don't think they should mark us down
16:50because we use the ready-made pastry.
16:52Because it's not a rocket science.
16:54Anybody can make it.
16:56Anybody except you.
16:57The chicken tikka is gently placed in the pastry
17:00then handed to Capps.
17:02Do it by yourself then.
17:03Hurry up.
17:04For some final decoration.
17:06Really, Capps, you can't...
17:07You are not doing properly.
17:08Move.
17:09What is this?
17:09Why is it going straight?
17:10Why is it not going straight?
17:12Blimey, he's changed.
17:13Our wonderful pies are ready to go in the fridge now.
17:16Yes.
17:17Follow the boss.
17:18I think that mug's gone to his head.
17:20The pies will be served with tamarind and mint sauce.
17:23Onto the main.
17:24Pan-fried salmon with aubergine caponata,
17:27roasted new potatoes and a dill and mustard sauce.
17:30Come on then, Molly, what's wrong with that?
17:32That is just the one fish that I just cannot get behind,
17:35no matter what I try.
17:36Salmon is not a fish that excites me at all.
17:39I cook it at home occasionally,
17:42but it's not a fish I would ever order at a restaurant.
17:45What fish do you get excited about?
17:47I do get excited about dolphins, sharks,
17:50that sort of, like, large fish.
17:53Not to eat, though.
17:54They're not going to do sharks, are they?
17:56No.
17:56Nor dolphin, I'd imagine.
17:58Let's make that perfectly clear.
18:00That freshly came from the local butchers.
18:03No, they just kept...
18:04..fish munger?
18:05..3 or 3.
18:05So, we've got a nearby Mersey island, West Mersey.
18:10The fish come from there.
18:11You sure?
18:12Yeah.
18:13But as they're being cooked before serving,
18:14they'll stay in the fridge for now.
18:16So, it's on to the aubergine caponata.
18:19What's a caponata?
18:20I'm thinking that's like...
18:22Caponata would be, like, sliced small in a sauce, I'm thinking.
18:27We'll allow caps to demonstrate.
18:29I have got a technique.
18:30We can just separate it.
18:34Really?
18:34Yeah.
18:35Not exactly sliced small.
18:37Still, it does look like fun.
18:39Satin returns to more conventional methods
18:42to chop up his onions and aubergines,
18:44which are then plonked into a pan ready to cook later.
18:47Onto dessert.
18:49Sticky toffee pudding with deep-fried battered ice cream.
18:53Yeah, everyone loves a sticky toffee pudding.
18:55Can't go wrong with it.
18:56I love a sticky toffee pudding.
18:58How much?
18:59A lot.
18:59How much a lot?
19:00A lot.
19:01That is a lot.
19:02Satin kicks off by ordering up the pud's ingredients.
19:05Can I have flour, please?
19:06Now, that's what I call teamwork.
19:08Can I have a bicarbonate and eggs and butters and deep puree, please?
19:12Quick, quick, quick.
19:13One thing at a time.
19:14One thing at a time.
19:15Come on, quick.
19:16I think the power's gone to his head.
19:18Massive mixer loaded.
19:19Time to blend.
19:20On your mark.
19:22On your mark.
19:22Get set.
19:24And...
19:26Um, yeah.
19:26It doesn't work like that.
19:27He actually has to turn it on.
19:29With the pud getting a thorough whirl around, Satin gives Caps a taste of power.
19:36And then gives her a thorough whirl around.
19:39Like this.
19:40Come here.
19:41This.
19:43Go back.
19:44Here.
19:45Here.
19:46And...
19:48He always does that.
19:50Dessert batter utterly swept off its feet.
19:53It's bossa-noved into baking trays and then calypsoed into the cooker.
19:57It goes in the oven and we wait for one hour, ten minutes.
20:01For the ice cream, Satin scoops out creamy balls into desiccated coconut,
20:07which Caps manhandles around a bowl.
20:10OK.
20:10Done.
20:11Now, let me do it.
20:13Ah!
20:16It should go inside.
20:19Oh.
20:20Once coated in coconut, they go into egg, flour and breadcrumbs.
20:24The ice cream will be deep-fried and served with the pudding and sticky toffee sauce.
20:28That is more fusion pub.
20:30It's just a bit of a random mix.
20:32Yeah, but that's fusion for you.
20:33Yeah.
20:34Hit or miss.
20:35Some things that don't need to be fused.
20:37No.
20:37I don't see that menu as a threat to us at all.
20:40So, we have done everything for the evening.
20:42Mm-hmm.
20:42We should go and get ready.
20:43Mm-hmm.
20:44And wait for our guests to arrive.
20:45Let's have us dance first.
20:47Yay!
20:48Yay!
20:49Dun, dun, dun, dun, dun.
20:51Mwah!
20:52That's enough of that, twinkle toes.
20:53Your first guests are here.
20:54Matt and Molly.
20:57Hi.
20:58Hello, guys.
20:59Hey!
20:59Lovely to see you.
21:01Nice to see you.
21:02Nice to see you.
21:03Nice to see you.
21:05Loving the pink jacket as well.
21:07I'd say it was more salmon.
21:08Makes a bald man to wear pink.
21:10Or salmon.
21:11My favourite colour is pink.
21:12All shade of pink.
21:13Including salmon?
21:15My favourite colour is red and black.
21:17Not very salmon-y.
21:18My favourite colour is red.
21:19I love red.
21:20Yay!
21:21I'm quite partial to a midnight bronze, but that's another story.
21:25Anyhow, next to rock up to the colour queers are Stefan and Billy.
21:28Chromatic charts at the ready, boys.
21:32Hello, guys.
21:33Hey, Stefan.
21:35Nice to meet you.
21:36Nice to meet you.
21:36Thank you very much.
21:37You're welcome.
21:38So we started talking about our favourite colours, basically.
21:41Yeah.
21:42Stefan, what's your favourite colour?
21:44Uh, my favourite colour is blue.
21:46I didn't know Stefan's favourite colour was blue.
21:49Light blue.
21:50Light blue.
21:51Like an unclouded sky.
21:54I'd have to say my favourite colour's purple.
21:56Ooh, that's nice.
21:57Yeah, she didn't ask you, Billy.
21:59Cheers!
22:00Cheers!
22:01Stop it.
22:02Taking too long.
22:03Coming up, fishy fiascos.
22:05The salmon, for me, is overcooked.
22:08The combination, though, of flavours doesn't work for me at all.
22:10I felt so bad about that main course.
22:13And tummy-churning chatter.
22:16I've eaten poached brain.
22:18I was thinking that was not necessary to talk about all that yuck.
22:29It's night two in Essex.
22:30Cheers.
22:31Looking forward.
22:32Where Satyn and Caps of the Bull and Willow Room are hoping their captivating blend of Asian fusion food will
22:38give them a shot at the £1,000 price.
22:41I was feeling a bit nervous earlier, but after meeting the guest, I am a bit calm and I think
22:47we're going to smash it.
22:48That's the spirit.
22:49Caps decorates her plates with pretty splodges.
22:52I love those hearts.
22:53Oh, sorry, pretty hearts.
22:55I'm very proud of myself.
22:56And I know you can't do better than this.
22:58OK.
22:58While Satyn is dispatched to fetch the pies.
23:01Oh, my God.
23:01I'm so proud of myself.
23:03So, so proud of myself.
23:05Yes.
23:05Shame to spoil it with the pies, really.
23:07These looks amazing.
23:09Can't wait to serve to the guests.
23:10There it is.
23:11Chicken tikka pie with tamarind and mint sauce.
23:15This is Kalpana's heart.
23:17They're actually making six or seven hearts because we've got the six guys.
23:19So, there is a story.
23:21Sorry, Satyn, to cut you off there.
23:23So, the story is basically passing the love from one to other.
23:28I don't think love hearts are brown and green.
23:31No.
23:31And brown and green isn't a good combo.
23:38So, you said it's all homemade.
23:39Is that including pastry?
23:41No.
23:42No?
23:43No.
23:44I might have just forgotten to mention that we didn't make the pastry.
23:47Oopsie!
23:47But I think it's OK.
23:49What was in there tasted very, very good.
23:51Mm.
23:52And it was a nice stand-alone thing.
23:55I couldn't have cared less that they didn't make their own pastry.
23:58Really nice.
23:59Tasted great.
24:00I tried to get a mouthful of chutney and pie just to see if the flavours are working,
24:05but I don't get anything there, so I'm sorry.
24:07With the pie dividing opinion, Matt wants to know more about the diner's design.
24:12So, whose idea was it for the decor?
24:14I think I would like Satyn to answer that.
24:16Idea belongs to the boss.
24:19And who is the boss?
24:20Me.
24:21I wanted, like, to have my touch to it.
24:24He's going to say no for everything first.
24:27Whatever I say, he says no.
24:29And then, before I turn my back, that job will be done.
24:31Wait, wait, wait.
24:32When you proposed me, did I say no?
24:34No.
24:35She proposed me.
24:35I didn't.
24:36No way!
24:37Oh!
24:37I was so surprised.
24:39Because when they were talking about their relationship,
24:41she was like, oh, I was so hard to get.
24:43I was so hard to get.
24:44It was love at first sight for him.
24:46And then she proposed.
24:47I was like, get that one close to your chest, girl.
24:49Guys, hope you enjoyed your starter.
24:51We'll be back with the main course soon.
24:53The first course went really well.
24:56Very happy.
24:56And let's cross our fingers.
24:57Second course will be better than the first.
24:59Satyn takes charge in the kitchen by a flash-frying his salmon.
25:03Ooh, lovely colour.
25:04Then removing and crisping up their skins.
25:07He deep-fries aubergine and makes a sauce of capers and garlic.
25:10I love watching him when he's cooking,
25:13because the way he does, it looks like magic.
25:15Harry Potter, eat your heart out.
25:18In go chopped tomato and parsley.
25:20Not too much, Dal.
25:22OK.
25:22Yeah, we don't want the Ministry of Magic getting involved now, do we?
25:26Out comes the fish.
25:28On goes the sauce.
25:30That's quick.
25:30We don't have any time. Rush, that's quick, quick.
25:32Stop it.
25:33It's taking too long.
25:34The salmon goes down, crispy skin is added,
25:37then some more garnish and there it is.
25:40Pan-fried salmon with an alchemy of aubergine.
25:46So, he's cooked this, then.
25:47Well, I did most of it, but Satyn did the...
25:50Yes, I just give her a hand.
25:52I'll just talk by not looking.
25:54OK.
25:55You tell him, Cap.
25:57Every time he goes to say something, she's just like...
25:59Or I'm talking.
26:01I definitely could not work with Caps.
26:03Just wouldn't be able to get a word in edgeways
26:05or have an own opinion.
26:07Before it got cold, please tuck in.
26:09Or else...
26:16Let's start from the mat.
26:18The salmon, for me, is overcooked.
26:20I'd have to say, personally,
26:22the salmon's a little bit over for me as well.
26:24So, we cook this salmon to the right temperature,
26:26but it will be on the passer for a little bit longer.
26:29I really don't like salmon.
26:31I tried it, but salmon has never been for me.
26:34The combination of flavours doesn't work for me at all.
26:37Unfortunately, salmon doesn't excite me either.
26:39If we knew before, we never would have put salmon there for you guys.
26:44Majority of people love salmon, that's why we include it in the menu.
26:47I felt so bad about that main course.
26:50I think the problem with that, they wanted to play safe.
26:53Yeah.
26:54And it sort of backfired.
26:55With the main not conjuring up the desired effect,
26:58Stefan wants to share some of his more unusual dietary experiences.
27:02I have eaten, with my family and with friends,
27:05soup made from stomach.
27:06It's lovely, by the way, if it's made nice.
27:08The only problem is cleaning the intestines.
27:09Oh, my God.
27:10You have to rinse it out.
27:11You get them on a...
27:12And you have to pull it all, wash it.
27:14There's so many things in the world that you can eat,
27:16you don't need to eat that.
27:17I've eaten poached brain.
27:19I was thinking that was not necessary to talk about all that,
27:23you know, the stuff which makes you feel yuck.
27:25As far as I'm concerned, if it moves or grows, you can eat it.
27:28Who eat a brain but you won't eat salmon?
27:30Oh, my gosh.
27:32So now I know why you didn't like the salmon today.
27:35That conversation definitely didn't go down well with Caps, especially.
27:38After the two courses is served, listening to the reviews for both,
27:42and I think I'm quite hopeful that the dessert's gonna make it up.
27:46Caps educates Satin in the gentle art of sponge slicing.
27:49Just take the corner shavings out.
27:52Then he proudly microwaves.
27:55Well done, Satin.
27:56The toffee sauce is heated through.
27:58Sauce is very sticky.
28:00As it should be.
28:01Ice cream is deep-fried, of course.
28:03And there it is.
28:04Sticky toffee pudding, but not just any sticky toffee pudding.
28:08So we have our last course as one of the best sticky toffee pudding in the world,
28:14served with fried ice cream.
28:18I've never really had deep-fried ice cream before, so...
28:21Do you like it?
28:23It's a bit weird.
28:24I think it's just the coconut that's throwing me off.
28:26I can understand what they were doing.
28:27It's a little bit of a gimmick, a little bit of a novelty.
28:29The sticky toffee pudding is beautiful.
28:31It's really, really well cooked, nice and stodgy like it's supposed to be.
28:34I did think it was a bit of a safe dessert.
28:36Yeah.
28:36Because you can't really muck it up.
28:38Nothing could be better than this.
28:39We could have done it.
28:41No.
28:41I agree with her.
28:43Yes, we did a marble shop.
28:44Well done.
28:45Well done!
28:46No.
28:47No.
28:48Here we go.
28:49Scores out of 20, please.
28:50I thought the food tonight was pretty good.
28:52But I think it could have done with a bit more wow factor.
28:54And for that reason we're giving Caps and Satin a 13.
28:58Thirteen.
28:59We're going to give Caps and Satin a 13.
29:01Thirteen.
29:02Giving the bull and willow room a slightly non-magical 26 and putting them second.
29:13It's the final day in Essex and the turn of the Shepparton dog to host.
29:17But it seems the heebie-jeebies are getting the better of Molly.
29:21I'm so nervous tonight.
29:23I haven't got a wink of sleep.
29:24I literally came in this morning and was like dry heaving.
29:27Tasty.
29:27The food we served, comparison to last night, I'm very confident we've done so much better.
29:33I think at the moment we are one step ahead.
29:37Not really.
29:38But I know it's going to be a real competition tonight.
29:41Yeah, I'm quite happy we've got the last night.
29:43Yeah.
29:44Because I feel like it's build up.
29:46Yeah.
29:47Anticipation.
29:47Oh, God.
29:48It's making me sick.
29:49You better get on with it then before you anticipate your breakfast up.
29:53First course to quell the queasiness is the stutter.
29:56Ravi only three ways.
29:58Wild mushroom and chestnut for Caps.
30:00Confiduck for Satin.
30:02And oxtail for the others.
30:03All with a pecorino-infused white wine sauce.
30:08That's personally right up my street.
30:09I would love that too.
30:11Yeah.
30:11I hoped he makes the bestie for the ravioli himself.
30:14It's pasta and he's not because Molly seems to be making it.
30:18I can do this.
30:19Yeah, of course you can do it.
30:19I've got faith in you, Molly.
30:20There you go.
30:21Right.
30:21Eggs are separated.
30:23Ha!
30:24And then dropped.
30:25Yeah, no.
30:26Next one.
30:27It's all right.
30:28Still positive energy.
30:30That's the spirit, Molly.
30:32Eggs successfully separated.
30:33How's that then?
30:34A bit snotty.
30:37Mix it.
30:38Don't touch it up.
30:39Matt then instructs in the subtle skill of combining.
30:42I'm going to have flour in my nails forever.
30:44You know what they say.
30:45If you can't stand the heat...
30:47It's in my ring.
30:48Right, go and wash your hands.
30:49I'll do it.
30:49Yeah, can you take over?
30:51Yeah, I can take over.
30:52Yeah, leave it to the pros.
30:53Pasta dough done.
30:55Matt slots it through a fancy mangle until it gets thin and floppy.
30:59Then turns his attention to the mushroom filling.
31:03There's not mushroom in here.
31:05Oh, I'd leave it there if I were you, Molly.
31:08Mushrooms done.
31:08They're doled out and left to cool.
31:10I'm on a tray.
31:12That sounds great.
31:13I'm glad you approve.
31:14Matt then loads the meat-eater's ravioli.
31:17That's a big old ravioli.
31:18It's like a little pillow.
31:19Full of oxtails and ducks.
31:21Sweet dreams.
31:21I'm so glad that you're cooking.
31:24Go on.
31:24I guess I could do that.
31:26Oh, there, all I have to do is...
31:28Be annoying?
31:30Wind your neck in.
31:31The ravioli will be lightly poached before serving.
31:35Main next, buttermilk poached cod with an autumnal herb crust
31:38and black pudding bubble and squeak with a warm autumn salad
31:42with cheese-filled gnocchi for caps.
31:45I have had gnocchi many times and I love in each and every form.
31:50I'm looking forward to try with the salad this time.
31:53For caps' main, Matt gets Molly to make pretty apple balls.
31:57There you go.
31:58I'm done.
31:58That's it.
32:00That is definitely the best one.
32:02Well done.
32:03For the rest of the salad, Matt hacks up celeriac
32:06and explains his master plan.
32:09Three hearts of salad.
32:10These will be char-grilled.
32:11I've got some red cabbage going in there as well.
32:13Yeah.
32:13Then, obviously, I've got the celeriac, the apple, caramelised walnut.
32:16It'll be a nice colourful plate.
32:18We know that's what cap looks for.
32:20And then, obviously, you'll have the cheese gnocchi going on as well.
32:23I do hope they make fresh gnocchi in-house tonight.
32:26I'm delighted to say you'll be happy on that front.
32:29Is this the neatest gnocchis that you can make?
32:31You can tell they're homemade.
32:33Respectfully.
32:34Are you serious?
32:35I think cap and satin might be a bit nitpicky.
32:37Yeah.
32:37But they've been nitpicky a bit all night, like all week.
32:40She's not the only one.
32:41Any thoughts on the buttermilk cod satin?
32:43I always eat cod as, like, a fish and chips.
32:46For me, cod sits somewhere in between salmon and shark and a dolphin.
32:51Of course it does.
32:52The cod will be poached on the night.
32:55Dessert time, Black Forest chocolate bomb.
32:59I think Matt is going for a little surprise,
33:02for a little wow factor at the end.
33:04Hopefully it brings an explosion's worth of flavours on the plate tonight.
33:08Matt whips up eggs and sugar for a mousse,
33:10whilst Molly whips up some positive vibes.
33:13You've got a manifest winning.
33:14Manifest the best meal that you've ever made in your 18 years.
33:19I'll try.
33:20I just hope it blows everyone away.
33:21I really do.
33:22Cos if it doesn't...
33:24P45.
33:26At least he knows where he stands.
33:27White chocolate's added to the egg mix.
33:30Tonka bean is grated in,
33:31followed by a folding of whipped cream.
33:33Has that not got a weird texture?
33:35Got a little bit of a weird texture.
33:37Once the mousse achieves the perfect texture,
33:39it's transferred into piping bags,
33:41ready to be pumped into the chocolate bombs.
33:43Oh, they look good.
33:45These are the chocolate cases.
33:46We don't make those ourselves, cos obviously I don't do that.
33:49Obviously.
33:50Matt's white chocolate mousse is squeezed into someone else's casings,
33:54followed by another chocolate mousse with amaretto,
33:56made by Matt, and the Morello cherry gel.
34:01The bombs are then sealed with the other half of someone else's casing.
34:06How do they make these?
34:07Don't ask him.
34:08He doesn't do that.
34:09Happy with that?
34:10I'm very happy with that.
34:12There we go.
34:12That's the bomb.
34:14Literally.
34:14Oh, it'll be served with hot chocolate sauce to melt the bomb.
34:17So I've smashed all of them.
34:19Now that Pret's done, I feel comfortable.
34:20I feel more relaxed and I'm ready to go.
34:22Yeah, I definitely feel slightly more relaxed than I did earlier.
34:25Yeah, cool.
34:26Definitely.
34:26I'm slightly less nauseous.
34:28Yeah.
34:28Which is always good.
34:30After looking at this menu, we will definitely win this competition.
34:34There's a lot of things that could go wrong with this,
34:36with the time frame everyone's got.
34:38I wouldn't mind a mild disaster tonight.
34:41How very charitable of you, Stefan.
34:44He just absolutely smashed that, and he was just like...
34:48Like, no sweat.
34:49Yeah, no sweat.
34:50Maybe a bit of sweat.
34:51First up, Billy and Stefan.
34:57Hi, guys.
34:58It's so nice to see you.
34:59Good to see you.
35:00You look so lovely.
35:01How are you?
35:02How are you?
35:04I wonder if Caps will let Saturn say anything tonight.
35:07I mean, I'm surprised that he can actually drive.
35:10Seriously.
35:11Really?
35:11Yeah, she was grabbing the wheel from him, pushing the brakes.
35:14Yeah.
35:15Thankfully, they're walking.
35:16Last in, Caps and Saturn.
35:19Open the door for me.
35:20See?
35:21She lets him do some things.
35:24Caps, Saturn.
35:26Hello.
35:26Hello, you guys.
35:27Hello.
35:28You're welcome.
35:29Cheers to the winning night.
35:30Cheers.
35:31The winning night already happened.
35:33When?
35:34Yesterday.
35:36Monday.
35:36Aha!
35:37The game is afoot.
35:39Coming up, a cheerless chippy.
35:41My cod is a little bit bland.
35:43How would you normally eat cod?
35:44Fish and chips.
35:45OK.
35:46Some people should just eat beans on toast.
35:48And the big bucks are bagged.
35:50Oh!
35:59It's the final night.
36:01Cheers.
36:02And the turn of Molly and Matt of the Dog and Shepherd to round up some points in their
36:06attempt to win the £1,000 prize.
36:09I think we've got this one in the bag.
36:10I hope we've got this one in the bag.
36:13I hope it's a nice bag.
36:15Matt fries up mushrooms, poaches his raviolis and declines any more help from Molly.
36:20Do you want me to stir anything?
36:22No.
36:22Add my...
36:23No, you're good.
36:24All right.
36:24The beef jus and white wine pecorino cream are heated through and Molly is mugged off once
36:29more.
36:30Do you need any help?
36:32No, you helped enough today.
36:33Thank you very much.
36:34Pooched ravioli are plumped on plates.
36:36They look like little UFOs.
36:38Then have a close encounter with some whizzed up sauce and jus.
36:42That's it.
36:43Done?
36:43Yeah.
36:44Duck.
36:45Vegetarian.
36:46Vegetarian.
36:46All right.
36:46I've got it.
36:47And there it is.
36:49Ravioli for every type of palate in the entire universe.
36:55Enjoy.
37:00Matt, did you make your own pasta as well?
37:03Yeah.
37:03Wonderful.
37:04I helped.
37:05She was there for moral support.
37:08I can definitely taste the oxtail infused and the gravy with the jus that comes with it.
37:14I've really enjoyed my starter.
37:16He done a really good job on that one.
37:18I don't know.
37:19The mushrooms are quite chewy for me.
37:21It depends.
37:21Bit of hit and miss with wild mushrooms.
37:23Obviously, it's not a farm product.
37:24So, you get what you're given.
37:27I want to ask, is this supposed to be, like, that's watery or...?
37:31Every now and again, you will get one with a slight hole in it.
37:34The duck sauce in it as well.
37:36So, as soon as you cut it out, you are going to get a certain amount of sauce come out
37:38of it as well.
37:39The portion size was a little bit small, but overall, I enjoyed it.
37:43I think I've learnt today, working in the kitchen with Molly, that I think our jobs are better suited as
37:49they are.
37:50Having spent a day together with you in the kitchen, you know, will you think you want to meet in
37:57the kitchen all the time with you?
38:00Uh...
38:00That says it all.
38:02Why there was a long pause after that?
38:05Because I have to think about the loads of good things, which I have...
38:09Now you're making it up.
38:10Busted!
38:11No, I'm not convinced.
38:13Okay, I hate working with you.
38:14Ah!
38:15Actually, I don't want to be in the kitchen.
38:16I like it at front.
38:18Yeah, I do too.
38:19I reckon we're out of the gates pretty good.
38:22I'm very confident that the mane is going to be solid.
38:25Yes, and hopefully edible.
38:27Out comes the poached fish.
38:28That cod looks amazing.
38:30The gratin crust is added, then it's under the grill.
38:33Anything I can do to help. Anything.
38:35Is there anybody else you can go in the night?
38:38Distraction dispatched.
38:39Matt fries Caps' veggie gnocchi and chargrills a baby gem lettuce.
38:44I think Caps is one of the hardest people to please,
38:46so I'm hoping that she's actually going to like this.
38:49Then plates up the gratin-coated cod.
38:51So simple but so cute.
38:53I think she means the food.
38:55And bingo!
38:56Poached cod and cheesy gnocchi for Caps.
39:02Tuck in.
39:17It's perfectly balanced.
39:19Perfect.
39:19Yeah, I'm really enjoying it.
39:21I think the poached cod, it's done exactly right.
39:24Sat in.
39:24I think my cod is a little bit bland.
39:27It's no flavour.
39:28How would you normally eat cod?
39:29I normally eat either the pan-fried, right, with some seasoning, or fish and chips.
39:34OK.
39:35Some people should just eat beans on toast.
39:38I mean, when you're used to just eating fish and chips all day long, then...
39:41I know!
39:42That was such a backhanded compliment.
39:44Yeah, I can't do anything about that.
39:46I don't know.
39:46I'm tasting something which is not, like, pleasing in my mouth.
39:50Mm.
39:51So I'm...
39:52If you could tell me what that is.
39:54Is it bitter?
39:54Is it sweet?
39:55I can't find out if it's bitter or sour.
39:57I don't know.
39:58Whatever part of the food is touching lettuce, it's unpleasant to my mouth.
40:02Yeah.
40:02I am loving the taste, but something, some flavouring is there.
40:06That's an empty glass, Matt.
40:08The parts of my plate, which is not nice.
40:14I don't mind if somebody tells me what's wrong with the dish,
40:17as long as they know themselves what's wrong with the dish.
40:20But when I'm asking, explaining...
40:22I know they could tell you what to do to correct it.
40:23Yeah, but there's no correcting because they don't know.
40:28Whatever flavouring you've added is not mouth-pleasing.
40:31Whenever it comes to my mouth, I just sit like that.
40:34You know, I wanted to quickly finish my mouth.
40:37Could just be where you're not used to having chard lettuce
40:40instead of just normal dress lettuce,
40:42because that adds a different flavour profile to the lettuce.
40:45Yeah, probably...
40:45It adds a bitter taste to it.
40:48I didn't understand Caps during the main course.
40:50She was moaning about the lettuce on her plate.
40:53She pretty much licked the plate clean.
40:55You were actually cleaning.
40:56I'm actually .
40:57To be perfectly honest with you.
41:00I'm really .
41:03I think that was such an unfair comment.
41:05Yeah, well, let's hope a funny little impressions game
41:07will cheer you up.
41:08First person to do an impression of one of the hosts.
41:16Is that who I think it is?
41:19It's like looking in a mirror.
41:21It is uncanny.
41:23First person to do an impression of a dolphin.
41:28That's a funny dolphin.
41:32That's an even funnier dolphin.
41:34I don't think I'm ever going to be able to look at Stefan in the same light.
41:37First person to do an impression of a chicken laying an egg.
41:40Get up in the chair.
41:41Doing it.
41:49There we go.
41:52I've never seen you do anything even remotely funny in your whole life.
41:56So the fact that you literally got up on a chair in the middle of our restaurant and pretended to
42:00lay an egg.
42:01Oh.
42:02At least he's smiling now.
42:03Well, he was.
42:04On to dessert.
42:05When you go in the back, top shelf are the chocolate bombs.
42:08Don't drop them.
42:09On it!
42:12If I dropped one, how angry would you be?
42:15You're finishing this.
42:16I'm only joking.
42:17Of course I didn't drop it.
42:18I'm not that silly.
42:19Yes, I'm not sure this is the right time for that.
42:21The bombs get plated.
42:23Do you want me to take your hot chocolate sauce?
42:25Yes, please.
42:26The sauce is warmed up for separate jugs, a final spritz of edible gold, and there it is.
42:31Black Forest chocolate bomb.
42:33Tin hats at the ready.
42:37Obviously, you pour the chocolate sauce over, it needs to melt.
42:40Keep pouring, keep pouring.
42:46Kablooey!
42:47Was that it?
42:48It was like a magic when you put the hot sauce on it, and it just melts it.
42:53Ooh.
43:00What were you thinking?
43:01Bill?
43:02I really love chocolatey dessert, so...
43:04Good.
43:05That's good.
43:06Perfect.
43:06Perhaps there was a little bit too much chocolate when you pulled it on.
43:10However, to get the effect of the bomb exploding, that had to happen.
43:16What do you guys think?
43:17It's beautiful, it tastes good.
43:19Yeah.
43:19But it's too much for me.
43:20Yeah.
43:20I can't finish the portion.
43:22Shouldn't have eaten all that main you didn't like, then.
43:25I think we've delivered a winning night.
43:27I hope we have.
43:28But I'm...
43:29I just...
43:30You just never know, and that's what bothers me.
43:32Why?
43:32I just want to know.
43:33I just want to know now.
43:34I just want to know.
43:34I can help you with that.
43:36You need 30 points to be this week's winners.
43:38We are giving Matt and Molly 15.
43:4015.
43:41We're going to score Matt and Molly.
43:42Hold it!
43:43All the scoring was done in secret, so let's find out together.
44:02CHEERING AND APPLAUSE
44:06In second place is...
44:10Toulouse!
44:11CHEERING AND APPLAUSE
44:14Well done.
44:15So in first place is the Shepparton Dolge.
44:18CHEERING AND APPLAUSE
44:20Billy and Stefan scored 17.
44:23Well done.
44:25Well done.
44:26Well done.
44:27Well done, guys.
44:27That was so stressful.
44:28Don't worry about it.
44:30It's fine.
44:31Winning, losing is a game.
44:33But we made some lovely friends.
44:38CHEERING AND APPLAUSE
44:40Don't be too disappointed, Bill.
44:41We gave it our best.
44:42Well done.
44:44I still love you.
44:45I still love you too.
44:46Come get me.
44:48Cheers!
44:50Happy then?
44:51I've done chicken dance, okay?
44:52You didn't have to.
44:54Five hundred pounds for a chicken dance.
44:56Dogging.
44:57CHEERING AND APPLAUSE
45:01Who put the bop in the bop-bop-bop-bop-bop?
45:04Who put the ram in the ram-a-lam-a-ding-don?
45:07Who put the bop in the bop-shu-bop-shu-bop?
45:10Who put the dip in the dip-di-dip-di-dip?
45:13Who was that man?
45:15I'd like to shake his hand.
45:17He made my baby fall in love with me.
45:22Yeah!
45:24When my baby hurt.
45:26Bop-bop-bop-bop-bop-bop-bop.
45:28.
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