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00:01It's the last MasterChef the professional semi-final
00:06And only the best five are still standing
00:10What's coming up for these chefs is immense. I hope they've got enough left in that time
00:17Tonight two and four lobster away. They'll face cooking for one of the UK's biggest culinary talents
00:23You need to start going like the clappers now, all right? Okay. I think we're all feeling the pressure
00:28Yeah, it's tough. Before battling to secure their place in finals week
00:34The competition is just getting tougher and tougher. Everyone is upping their game
00:39At this stage you really need to give it everything you've got
00:44The odds are tight and I would hate to see anybody go
00:48But I don't want it to be me. The finals are
00:52Very close now, so it's hard not to think about that. There's a little bit of belief that I could
00:56win this competition
00:57It's a it's a long shot, but it could be out there
01:00Five chefs. They're all striving for perfection. I want our chefs to perform. I want them to give us absolutely
01:06everything
01:14On the edge of the Scottish Highlands
01:18Nestled in the Strathairn Valley is the Glen turret Lalique restaurant
01:24Run by one of the UK's most exciting culinary stars
01:30Mark Donald I was born in a small village just outside of Glasgow
01:37Cooking was never really part of my sort of career path. I wanted to get into acting and go to
01:41drama school
01:42I started washing dishes in a local pub the chefs would go out the back and smoke cigarettes and I
01:47would call them in when a check came on and then
01:49I eventually just stopped calling them in and had a shot at it and and sort of fell in love
01:54with it
01:56After catching the culinary bug
01:58Mark went traveling and spent time cooking in restaurants around Australia
02:03Before landing a stage at the world-renowned Noma in Copenhagen
02:09Main takeaways from Noma where I had to look at a piece of produce
02:13Everything's treated with the same respect everything was on the plate for a reason that changed life for for me
02:19forever
02:20After returning to the UK
02:22Mark honed his craft
02:24Working in the finest two-star kitchens
02:28Firstly under the late Andrew Fairley at Glen Eagles
02:31Followed by hibiscus under Claude Bosie
02:36Hibiscus was six seven a.m. Starts two a.m. Finishes 50 lunch 50 dinner amazing experience and Claude's was
02:43a master of simplicity and
02:46flavor
02:47Each chef I've worked for has influenced me in my journey in different ways
02:54In 2021
02:56Scotland beckoned mark home once more
02:59I was approached to take on something that had never really been done before which was a sort of high
03:06-end
03:06Far-reaching fine dining restaurant in the middle of a whiskey distilling
03:13Mark's ethos champions the very best of what's on his doorstep
03:18First and foremost the food I wanted to do just had to be delicious
03:22And fun and when people come here, I want them to
03:27Have the best time ever and forget about everything for three or four hours and
03:32Be blown away with the food
03:35In just two years the Glen turret and its own milestone accolade
03:41We don't know it was good. We were going to get two stars
03:43We just went to the awards and they called our name out and just sort of sat there like
03:49To achieve it with my own team was it's a dream come true
03:56Five chefs coming in today. Yeah, I'm nervous. I'm nervous for them. I do have high standards
04:02They were drilled into me as a young cook. I
04:07Don't work 17 hours a day for mediocrity
04:10Hi guys
04:11Welcome to Scotland. I want you to absorb as much from this as you can to do that
04:16We have to get cracking because we've got a lot of work to do. All right, let's go chef's girl
04:22Each semi-finalist will have three hours to prepare a dish from Mark's tasting menu for today's lunch service
04:30To get the experience to go and cook with Mark Donald in his kitchen is a dream come true
04:36Hopefully I'll come out unscathed
04:39I'm a grill barbecue guy. I'm not a Michelin tweezers guy. So I think this will be a really big
04:45step up
04:46Junior sous chef Georgia whose food so far has been influenced by flavors of France and Italy
04:53Will kick off service with a plate that champions Scotland's finest shellfish
04:58Fused with flavors from around the world
05:01The flavors on the menu they're peppered by my travels. I guess you could say it's about a signature dish
05:08It's langoustine tartare wrapped in sheets made with buttermilk and dashi
05:13Looks like a little bowel bun almost
05:18Contestant is gonna have to peel the langoustine dice it and then dress it with a reduced French
05:24Bisk we don't want to season the tartare with too much of this otherwise, it's gonna be too wet
05:30We're gonna take the buttermilk sheet. It's quite technical and there's a bit of work involved with making the jelly
05:35sheet
05:36So it's set and ready to go hold this over
05:39I guess the thickness that that is really important too thick. It's not a nice mouthfeel if it's too thin
05:44it'll fall apart
05:46Georgia will need a steady hand to plate individual piles of caviar
05:52You're looking for about
05:5426 to 28 pieces of caviar
05:56It looks a tricky little number very time-consuming
06:00She will also need to dress each dish with a perfect Rocher of wasabi yogurt
06:07Don't overthink this just a small amount. Yeah, it's just like a little condiment for the dish
06:12I can see I'm gonna struggle with that one
06:14The sauce that served with it is like a lecce de tigre or a tiger's milk
06:19So the sauce that you would dress a ceviche with we use herbs from the local organic farm
06:23That looks so pretty, but that's not Georgia's only challenge
06:28So it's a two-part dish. We have a langoustine biscuit. That's filled with beast cream
06:35The twill's are the nemesis of quite a few chefs who have gone through this kitchen
06:40You're gonna pipe at the start of the head
06:43They're very delicate when they are baked if one of them breaks it goes in the pen
06:49Easy peasy, right?
06:51Now I'm even more nervous, but that looks really beautiful
06:56Langoustine is one that I haven't prepped very much at all and I've never been in any sort of Michelin
07:03or fine-dining kitchen
07:06I'm breaking it
07:0939 year old private chef gareth is entirely self-taught and loves to make playful takes on british classics
07:19He's filleting sea bream for a technically challenging fish course
07:24claude used to stuff fish
07:26at hibiscus and
07:27It's a technique that I think when executed correctly can be a show-stopper
07:33I think fishing and meat will really well together
07:36So we've stuffed the the bream with a little bit of mortal which is smoked sausage some gerolls
07:41a little bit of shervil and a bit of scallop to bind
07:46What's really important with this fish is that it's going into a cold pan
07:49If you put it into too hot a pan where we've stuck it together. It's going to open
07:53One of the most daunting tasks for this whole service is the cooking of the spring if it goes in
08:00the pan for too long
08:01The fish and the mousse will overcook not long enough the skin won't be crispy
08:07Gareth must also balance complex flavors of a geroll mushroom pike row and green strawberry sauce
08:15So the pike row does that add seasoning into the sauce as well yeah a little bit of seasoning
08:19This is a bit smoky and some chopped shervil the sauce can split there's a little bit of dairy in
08:25there
08:25And if it's not emulsified correctly when they warm it up you can separate so they need to watch out
08:30for that
08:31Lovage oil green strawberry and then we're going to finish the dish just by putting the fish on
08:38Lovely so there's not a lot on the plate to look at but there's a lot of work. There's a
08:42lot of time a lot of love
08:44I
08:44Think this is a once-in-a-lifetime opportunity
08:46I need to live up to these standards and deliver a plate food is exacting as this
08:5532 year old head chef and father of four luke has shown a great palette with bold flavors throughout the
09:02competition
09:04This is called lobster toddy
09:06The toddy is a three-part dish and in scotland a toddy is essentially a drink made with whiskey
09:13Probably the dish with the most going on it's celebrating a lot of elements of the whiskey making process
09:20Whiskey's quite a polarizing drink not everyone likes it what I did was to try and smash people's expectations
09:27and
09:28We've done it with lobster
09:31So we make a lobster consomme
09:34Heavy on ginger heavy on spices. There's quite a few ingredients in this. They all need to be in harmony
09:39I want to taste the lobster. I want to taste the whiskey. We're building flavor as we've made it
09:45The second element is a lunchtime staple that goes with a consomme
09:50There's nothing better than a delicious sandwich on this one
09:53It's crispy on both sides beautiful lobster claw in the middle and pick up and dip and yeah, it's just
09:58it's fun and it's delicious
10:01In service, they're going to be plantar searing sandwich on each side to beautiful golden color deceptively simple
10:09But they can still overcook that sandwich
10:12Some lobster ketchup
10:14Sandwich is quite a sacred thing. So let's let's do it justice with the produce that's inside it
10:20But luke still has more to his dish
10:23So the guests get the soup
10:26The sandwich and then once we send that we're going to jump straight on finishing the actual lobster tail
10:32So that arrives halfway through the diner eating as a bit of a surprise
10:37Managing the cook on the lobster. It is shellfish. It can't stay on there forever. It's a challenge in itself
10:42Yeah, it looks lovely. It's nice and glossy. It's got a beautiful color
10:46The plate is garnished with turnip mash a raw slice and the spicy seafood sauce
10:54Okay
10:55You think you're up to it? Yeah, I'm looking forward to it
11:00I think it's going to be a big challenge getting the lobsters cooked perfectly
11:04Sandwiches there's a big push now I think to get get ready for service
11:12Private chef Caroline grew up in South Brazil and has made it this far with her meticulous and ambitious plates
11:20She'll be in charge of the only meat course
11:24Scottish venison smoked on a barbecue
11:28Cooking of the raw deer is cooked rare to medium rare
11:31When it's carved there's a beautiful lush color all the way through with a great sear and great smoke
11:37What we want to do is show the venison in its best light
11:42Yeah, no pressure
11:44To achieve perfection the venison is cooked in three stages
11:49It gets quick rotation in a really hot pan for a bit of color
11:53So the aim here is to get a nice crust on it and then very minimal time in the oven
11:58let's say roughly for two minutes
12:01Remember that we're taking the temperature of the venison up gently we cook all high heat at once
12:07It's going to tighten up. It's going to lose a lot of its moisture and succulents
12:12The final stage is smoking the loin over juniper and pine
12:16Cooking over fire you can almost season with smoke
12:19You're trying to get heat into it to cook it and also for smoke to permeate that venison from the
12:25juniper
12:26But the venison isn't the only component that caroline would have to manage on the barbecue
12:32So we have these peas i'd rather these take on a bit more flavor than color if you're if we're
12:38just trying to get color
12:39They're going to be overcooked
12:41And we make mortadella sausage with some of the haunch and some of the shoulder that's going to be kissed
12:47on the barbecue
12:48Making sure that it was not overcooked
12:52So to plate we're going to start with the pea custard
12:55So we're just taking some of the peas some of the shells we make a smoked pea custard and then
12:59we'll put the peas on top
13:01And the mortadella
13:03And then we're going to carve the venison
13:06The last element is a velvety venison and caper sauce
13:11You up to the challenge?
13:13It's a big one big responsibility but um i'm up for each other
13:16Let's do it
13:17I have cooked venison before but it nothing compared to this
13:23The contestant will have to
13:26Take the loin off of the saddle and take the underfillers off the saddle it's going to be a real
13:31challenge
13:32It's a lot of attention to detail
13:35Yeah now four more to go
13:37Yeah
13:3934 year old mark runs a pop-up barbecue business but today he'll be tasked with a two-star level
13:46dessert
13:47I'm not usually very intricate in food but it's definitely something that i need to work on
13:52So chocolate milfoys quite a challenging dish it's been on since we opened very technical plenty to go wrong
13:59I'm going to leave you in the very capable hands of kaylee turner pastry chef
14:03It is nine elements that demand precision
14:07There's a chocolate puff pastry there's a layer of um foietine
14:11Just make sure your layers are all nice and sharp
14:15There's dark chocolate primus really nice bulbs
14:19There's a janduja cream there's tempered chocolate
14:23What is janduja so janduja is a italian word basically for half milk chocolate and half hazelnut
14:30Wow
14:32This is going to go straight on top here
14:35Then we're going to go on with the raspberry gel
14:38It's incredible the amount of layers of detail and flavor and stuff that are being built in
14:43There's coffee and coconut sorbet
14:45So for me the way i do it is i push carve it and then pull it out
14:50And just like that onto the plate
14:52And there's also a little whiskey sauce
14:55Whoa smell of that whiskey already
14:57Lots of heat sensitive elements within the dish if handled incorrectly or handled clumsily could set you back
15:06A bit of work to do
15:07Yeah definitely lots of steps lots of precision yeah
15:09It's going to be a big ask um especially for somebody like me with my uh meat barbecue hands
15:15Time is of the essence with this one they have a lot to chill and rest in the fridge
15:21Pastry in particular everything has to be exactly precise
15:24Once something is made there's very little saving it throughout the cooking process
15:28If they don't get everything set then it's going to be quite a messy looking dessert and we won't be
15:33able to send it
15:37There's two and a half hours until service
15:41Having prepped her langoustines georgia's moved on to the all-important buttermilk jelly sheet
15:46That will encase her tartar
15:49Which will need to set in time for service
15:52A bit more technical and science to see than i'm used to
15:57The buttermilk sheet recipe is down to the gram tried and tested and tried and tested again
16:03I need to get it to 85 degrees
16:05If it's under set we won't be able to cut it they won't be able to fold it around the
16:09langoustine
16:10So yeah just very delicately tilt it
16:13It's almost like a game like when you're cleared or something
16:15Yeah
16:17I've taken quite a while to do everything so far which i'm a little bit worried about
16:22I'm gonna have to speed up but obviously i still want to keep on top of the detail and um
16:27quality
16:30Also trying to focus on detail is gareth
16:33Who's starting to realize the precision needed in a two-star kitchen
16:38You really need to make sure that there's not too much meat left on the bones
16:42Because it's it's going to cause you a lot of problems when you're stuffing
16:45This one's been done nice nicely this one i'm not sure if we can use
16:51It's tricky practice makes perfect but it needs to be perfect before a practice
16:57Having prepped his lobster
16:59Lou can make a start on the toddy consomme
17:02Which will need time to clarify and develop its intense flavor
17:06I'm just coloring off the lobster heads
17:11For the stock
17:13The making of the consomme it's usually me or a senior chef that makes this
17:16There's a lot of ingredients in there you know the lobster stock can taste different every time
17:21Give them a good smash start smashing them up
17:23Get all the flavor out of the shells
17:25Yeah there's an intuitive cook needs to come out
17:31That one really went up
17:34Gotta make sure every element goes in at the right time
17:37It's built the layers of flavor it's got like three different alcohols in there
17:41Lots of different vegetables a lot of aromatics and spices as well
17:44I think making after chef standards is where the pressure will be on
17:51On the meat course with her meticulous approach caroline is still butchering the venison loins
17:58It really needs to be totally skinned and like no sinew whatsoever left on it so it takes quite some
18:06time
18:08On pastry marks made good progress with his first time critical component
18:13The janduja hazelnut cream
18:16So that's the first element done and into the fridge that's going to chill up and then we can get
18:20that into piping bags
18:21Once it's chilled and then we start on the second element
18:23But there's no let up on his extensive prep list
18:27And so I'm making this chocolate cremo and so basically it's making making an anglaise
18:32Combining with chocolate and then letting it set
18:35Tricky thing is not overcooking the eggs making sure that everything is
18:38The correct temperature at each different stage so that it has a really fine texture at the end
18:44Measurements have to be correct there's no intuition
18:48If they take shortcuts it will be very evident when the prep is finished
18:52It's definitely a challenge but um that's why we're here right
19:01Okay guys uh an hour and a half and the first course is going to go to georgia
19:05On the first course georgia is still trying to keep up with the finer details required at this level
19:14Every last bit has to be filled so oh my gosh
19:18Yes
19:19And chef's checking on the langoustine cream that will fill her tuiles
19:25Something not right there
19:26It started to catch on the bottom of the pan there
19:29It doesn't taste burnt but it's obviously not ideal
19:31Yeah
19:32And you see that it's not completely smooth
19:34Yeah, yeah, yeah
19:35It's definitely saveable it needs a bit of lemon juice
19:37Okay
19:38And it needs a pinch of salt
19:40Chef's got his eyes on everything in this kitchen
19:44Hopefully once I've passed it it should be fine
19:48George is not the only one struggling on the fish course gareth still battling with his sea bream
19:56Finding this quite stressful i'm trying my best and i still haven't
19:59Got it quite right times against me as well i still need to stuff the fish
20:04Need to make the sauce
20:06These ones that you're happy with these
20:09Yeah, that's much better there's definite improvement as as you've gone on
20:15Confidence lifted gareth can move on to the sausage and scallop mousse filling
20:21The pressure's on because i want to prove myself you know i want to do a good job time is
20:26ticking away and
20:28It needs to be perfect
20:32Luke still focused on his lobster toddy consomme which he needs to clarify so it's crystal clear
20:40The egg white takes out of the fats and impurities of the stock and then
20:44It filters through the egg and then underneath you'll have like a bit of stock
20:50Hopefully yeah and that's the idea of it
20:53If the heat's up too high that raft can break and the the liquid will not clarify
20:58There's only one shot at it really
21:01But chef's concerned about his speed
21:04Right look i think you should crack on with the lobster claws i think you still need to get the
21:09sandwiches made right yes chef
21:10Okay crack on cheers wait
21:14I need to go fast but also not too fast i'm sure chef won't be happy if a
21:20Sandwich comes back with a bit of shell in it tense tense pushing it to the water with this one
21:27Also challenged by the clock is caroline
21:30Who's only just finished breaking down her venison
21:34A little bit of advice i would give you is working like that and methodical and meticulous will get you
21:40very far in the kitchen
21:41But sometimes you just need to get on with it
21:45There's just one hour to go but she still needs to make the pea custard garnish which we'll need to
21:51set
21:52Watch your peas we chef get them strained get them blending we chef yes
21:57I haven't made the savory custard before so i'm excited about it
22:02It's critical to move fast okay let's get everything else in now
22:07Now if they don't get it into the mold fast enough it'll set in the blender
22:13Time is also against mark to get his coconut and coffee sorbet into freeze
22:19So i'm just looking to emulsify it all together so it's nice and smooth it's a lot more like a
22:24science
22:24cooking with fire is so instinctual and so
22:26So based on touch and feel you've got to abandon all that and rely heavily on the recipe
22:32With so many elements to set it's a race to temper his chocolate shards
22:38You have your chocolate here melted and you're going to work it until you get down to 28 degrees
22:44Amazing the texture changing so yeah so clearly in front of me
22:48Once slightly cooled the chocolate must be quickly formed into a paper thin layer
22:54nice big push
22:55so it can be set and cut to size just before service
23:00okay so you need to get this a little bit thinner here more even
23:03very very difficult to get that perfect level especially if it's not something you're uh you've got
23:07familiarity with it's all about hitting certain temperatures certain quantities certain steps all
23:12the way through certain temperature certain chilled and heat and chilled and heat
23:15you know all the way through to make sure that everything is exactly where it needs to be
23:23guys that's the the first guests arriving okay yes chef
23:27it's 30 minutes before the first dishes must leave the pass
23:32time is sticking on now they may be a bit hesitant with some things
23:36i'm making the right pig's ear of this
23:40we need to get our fingers out probably about
23:47very nice very nice yeah on the pan crystal okay good job thank you
23:54i just need to reduce the cream
23:56reduce the vermouth it's relentless everything has got so many elements everything needs to be precise
24:01and exact yeah it's tough do you want to pour it into these two molds quickly it's going to set
24:06quite fast
24:09faster than that four four faster you need to go now it's going to start to set
24:14yeah that's good that's good good into that stretch thank you
24:19getting ready for service i think we're all feeling the pressure we have a big big task ahead
24:28budge with just minutes to go mark has run into a problem with his cremeaux
24:34this is uh unusually soft something wrong with the technique or the what i weighed out yeah there's
24:39something not quite right okay okay we have uh one that kaylee's made right i think we're just going
24:45to go with that yeah very disappointing it could be something in the technique could be something in
24:50the weighing let's hope of better success with the rest of the techniques
24:57okay guys can't keep the guests waiting any longer georgia you're going to be first course
25:01okay yeah let's get ready to go please okay okay yes check on four covers yes sir the pressure is
25:10on
25:10georgia to perfectly portion her langoustine tartar but the intricate presentation is already proving
25:18challenging i don't know what i'm doing the longer you take and the more you handle it the more fragile
25:24it becomes i think you need to start going like the clappers now all right okay i think they've given
25:32me the hardest dish to play i don't know if i've done that very well to be honest with you
25:38with georgia
25:40struggling to master the delicate plating it's too much too much mark's team has to step in guys we're
25:47gonna have to get some hands on these langoustines okay this is just a little roshi of yogurt i think
25:52she's really overthinking it now oh my gosh each stroke and each movement needs to be a bit more
25:58confident four langoustines coming now great service i've done the biscuits for you all right yeah come on
26:08we're stopping sorry we're way on the fresh now so you need to start moving yes chef it's now gareth's
26:18chance to impress chef mark with his fish cookery so just trying to start the uh sea bream in a
26:25cold
26:25pan bring it slowly up to temperature to crisp the skin i'm hoping to get it exactly how the chef
26:29had it
26:30on his i don't think anything else will leave the past his sauce must also be perfectly balanced
26:38sauce is good to go yeah nice and fast okay skin's not going to stay crispy forever yes chef yeah
26:47okay this one is uh half the size of this one so let's make sure they're all the same size
26:52give me
26:52another portion we're going to start plating start with a tablespoon on each try and get all the
26:58mushrooms and all the garnish in one okay go on the lovage then this fish needs to go okay wait
27:0450
27:05that's two and two bream away first one's up to the pasta now yes i'm feeling a little bit more
27:11comfortable but i really want to nail each one it's now up to luke to master all things lobster yeah
27:19two and
27:19four lobster away the first components to hit the dining room will be his lobster claws sandwich and whiskey
27:25toddy quickly followed by the barbecued lobster tail there's three different elements three different
27:32paintings so it's a lot so i'm looking for any really even browning um not too much color imagine
27:39your best sandwich and then it's a lot better than that it's a two mission star sandwich we're gonna
27:44have to get a move on now yes so we need to clean the knife in between each cut and
27:49i would like them
27:50to be a bit sharper looking okay good chef so we've sent sando and toddy let's crack on with the
27:59lobsters now luke will just have minutes to follow up with a perfectly charred lobster tail
28:06you've got to work faster than that if you leave your hand over the coast for too long you're gonna
28:09burn yourself yeah nice and fast yeah let's go
28:15really good temp on the lobster good amount of smoke there he's clearly listening to instruction
28:20it's a tough dish and he's getting it done first a few plates have left the kitchen now i want
28:27to make
28:27sure that each one's better than the last check on four venison that's you caroline wait it's a race
28:35for caroline to get her venison loins cooked perfectly pink in the three stages required
28:43as well as juggling her barbecued garnishes you don't really want them to burn so you need to keep
28:50on checking them these these are more cooked than i'd like ah okay it's now crucial that she faultlessly
28:58smokes the venison loin yeah it's lovely i think the question is is very nice let me see the venison
29:06yeah perfect move on service please nice venison okay the piece you've over barbecued them yeah it's not
29:21ideal all right yep the tasting menu is in full flow and it's marks turned to
29:28plate the nine components of his mill foie dessert that looks really good
29:37you temper this chocolate yeah yeah it's nice thank you to complete the plate
29:43mark must form a smooth rocher of coconut and coffee sorbet okay so you need to go in deeper yep
29:51straight in go go go feel feel feel fast yep
29:56uh struggling you know the the rush aim was always going to be my biggest challenge
30:04wow hey kaylee you do those ones please that one okay service
30:10there's nowhere to hide with the rushes if there's even the slightest mark or blemish on them they don't
30:14they can't be sent so they've got to be perfect check on for lango for bream for lobster yes
30:23great georgia are you going to start doing the twills yes okay having needed help on her first orders
30:30it's now up to georgia to prove she can conquer plating every element on her own i've just got to
30:36be so
30:37careful careful yeah perfect perfect do that every time i'm going to be really happy service
30:45and georgia isn't the only one impressing chef gareth how long on four fish uh just carving now two
30:52minutes chef two minutes wait fish is looking good skin seems nice
30:59right look you're away on two and two toddy but i want four lobster tails first yes chef wait
31:06they're looking very good yeah they're nice tail's coming up now chef right
31:12every plate you learn a little bit more you get a little bit more confident with it
31:16but back on the venison caroline is still struggling
31:20the mortadella is uh is dry and and rubbery i need fresh mortadella this is all overcooked
31:26there are a few things that i need to do better to do barbecue peas and the mortadella as well
31:34on dessert mark's still battling to form the perfect sorbet rocher much better size much better shape
31:44nice thank you chef service please make the next one the same please yes chef
31:51service is drawing to a close
31:56just waiting on the last two langos georgia yes let's go finish strong georgia's finally found her
32:02feet nice nice let's go service you happy with this i am yeah you should be good well good job
32:10thank you
32:12yeah that was really really tough for me very much out of my comfort zone i'm gonna
32:17enjoy a nice glass of wine tonight after that last four let's go yes gareth's also keeping up
32:27okay how's that sauce looking yeah one minute chef wait
32:35nice service nice job a few minor hitches but uh the main thing was the cooking of the fish
32:42really good job thank you i would like to do in the beginning of the day a lot better but
32:48overall i
32:49i think i finished on a high so i'll take that that's the last toddy and sandwiches gone look poor
32:56tail
32:57now and you're done yes chef make them nice please yes chef it's good it's good push
33:05happy i'm happy if you're happy good you should be nice place let's go service
33:11i think you did really well cooking was nice temps were good really really pretty thank you working
33:18in the two michelin star kitchen is an eye-opening experience i'd do it again yeah get me on the
33:24books i'll do a shift tomorrow if you want me to caroline has one final chance to get a flawless
33:30plate to the pass
33:32see the difference yeah nice perfect move on okay faster we should need to go enjoying yourself uh
33:39yes chef you sure very much yeah i am i am good i am venison looks great plating's really nice
33:44the
33:44mortadella is a lot better good job nice good job service please
33:54there's always ups and downs in the kitchen that we don't know well but i really enjoy it and i'll
33:59take
33:59a lot of learning from it it's now down to mark to finish service on a high final stretch last
34:06two
34:06yes chef are you happy yeah i think they're looking really really good they're looking really sharp
34:12nice nice yes come on call service service good job thank you very much chef well thank you
34:23i wouldn't be a natural pastry chef by any means rusty technique on the rochers but um by the end
34:28it was
34:28coming out nice and sharp service is now complete it's been a long day very proud of you all the
34:38place that we're leaving the past i was really happy to send i hope you've all taken something from this
34:45to be able to have an experience like today i just feel so lucky and grateful this time in scotland
34:55has
34:55been emotional tiring and a big learning curve but i won't be coming back no i'm joking
35:05all i can do is take all the things i've learned today in terms of technique and precision and just
35:11apply them in every way to my own dish in the master chef kitchen
35:36chefs hopefully you enjoyed your time in scotland now you need to bring some of that inspiration back
35:42into the kitchen today because you're fighting for your place in finals week
35:49we've set a brief that is about cooking one outstanding dish dedicated to someone that is special
35:54to you this plate of food is going to need heart it's going to need soul you've got to give
36:00it
36:00everything you've got at the end of this one of you will be leaving the competition
36:06one hour and 45 minutes good luck and off you go
36:15we all bring a lot of heart to our dishes all the time but today is especially special
36:20considering it's for someone we love or admire
36:25huge day as intense and scary and as high as the pressure is i'm not ready to let it go
36:32yet
36:34so the dish what is it the dish is for my fiancee catherine there isn't anyone else i could possibly
36:40think of that i love or admire more it's a moroccan inspired dish using lamb lamb's her favorite when
36:47we first met she cooked me a lamb tagine we stayed up and drank rose and we were chatting and
36:53then we sort
36:54of officially started seeing each other we're getting married later this year
37:01this dish isn't my dish it's for catherine she's amazing she's giving me two beautiful children and
37:07she's literally the best thing about me gareth has got a lamb dish and flavors of morocco running through
37:14it we've got the lamb loin which has got quite a lot of fat on top of it he's got
37:19to make sure that's
37:19really well rendered i've got rosé wine running through the whole dish in reference to the evening
37:27catherine cooked for me so i'm making a rosé wine and apricot puree it brings sweetness and fruitiness
37:34to the dish that you get in a lot of moroccan style cooking and then the sauce i'm making with
37:39rosé wine
37:39with lots of spices gareth's got the giant couscous so it's got a little bit more texture to it it's
37:45cooking
37:45that with a lamb stock and i like that bringing more flavor all about the lamb
37:53so my dish is dedicated to my husband guilherme who is from the northern region in brazil he's also
38:00a chef he is just the kindest person and um yeah he's a way to say thank you really how
38:08does your
38:08husband feel about having this dish dedicated to him yeah he was very happy i think it's it's only fair
38:14of me to do it for him because he's been helping me and testing me all the way through and
38:19um i think
38:20it's a very meaningful dish caroline is making for us everything langoustine he grew up by the sea
38:29in north brazil so he always have very easy access to shellfish she's taking some of her longer scenes
38:36and she's creating a muslin and she's going to top that with some tapioca tapioca being a very
38:43traditional ingredient in brazil tapioca pearl it's like a large semolina it's got a little bit of bite
38:50to it quite flavorless so it's going to be about that texture we've also got crab and mascarpone
38:57the agnolotti she's got pasta to make she's got the crab to crack and break down and season she's got
39:03the mascarpone mix to add into it and then just to finish the dish the lemon verbena and a lemongrass
39:09veluté using the shells of the longostine a lot of work to do here i hope she gets it all
39:14done
39:15chefs 45 minutes have gone one hour remaining yes chef
39:22i actually asked my wife to give me a brief for today she chose goat's cheese i thought it was
39:29a
39:29fun way to incorporate her and for her to have her stamp on my part in the competition i like
39:34this
39:34in years to come that could be her claim to fame if it if it goes well you know that
39:39dish was because
39:39of me and if not you'll be forever holding it against her exactly my wife katrina we've been
39:48together now for 14 years one of her favorite ingredients is goat's cheese when we're going
39:54out to a restaurant we look at the menus to see if they have goat's cheese before we go there
39:58because
39:58yeah she is a big big fan of it and she also has quite a sweet tooth so sort of
40:03turn it around a
40:04little bit into a sweet savory dish we've got a goat's cheese mousse he's going to roll that in a
40:11honey truffle jelly that's a nice strong flavor obviously goat's cheese and honey works very very
40:16nicely the truffle element is quite punchy quite strong so he's got to be quite delicate with that
40:23luke has got a tartlet case which he's serving a honey cake inside with the flavors of the truffle
40:28honey running through it like that quite clever and then i'll be finishing that with freshly grated
40:34goat's cheese just to bring another element of goat's cheese to the dish
40:40i've also got a golden beetroot sorbet now there's a first it's going to be the balance between an
40:47earthy savory vegetable and the sweetness of a sorbet this is very different for you i have to say
40:53i do cook like this quite often with my tasting menus i'm not i've not been as adventurous in the
40:58master chef kitchen but i'm starting to feel a bit more confident okay i hope the risk pays off because
41:04it does sound exciting huge pressure obviously on today this dish means a lot to me and a lot to
41:10my
41:10journey as a chef so today i'm cooking for my uncle dermot who passed away quite some years ago
41:16and he was the person that really got me into cooking he was a chef and he was this larger
41:20than
41:20life character without him i don't know if i would be a chef i don't know if i'd be the
41:25person i am today
41:26one of his favorite things to cook when he was at home is he used to make like big pies
41:29and that there's no better expression of that than the petivier
41:36mark's making a pigeon petivier he's going to sandwich that pigeon with a chicken mousse which
41:41is made with the eggs and a touch of cream and then he's going to surround that in the puff
41:45pastry
41:47mark can't afford for the pigeon breast to be overcooked
41:51so i used to visit my uncle dermot when he was in new york when i was younger and then
41:55that would be
41:55where the first time i ever tried barbecue the first time i ever tried an american street hot dog
42:00and that's definitely where my my love of that culture and cuisine has come from
42:05mark's doing his take on succotash a very sort of american dish of corn he's putting broad beans
42:11he's got bacon in there he's running out to the barbecue so he's going to toast some of that and
42:15get
42:15nice smoky barbecue flavors that could be delicious very excited about that all right they're fine for the
42:21next couple of minutes and the one thing i really want from mark is precision with his plating
42:28today it will be about making sure that the final plate is sharp clean executed perfectly
42:33that final 10 minutes how it comes together on the plate mark you need to nail that absolutely
42:38good food georgia who's inspired your dish today my italian mentor fausto from whom i learned everything
42:53about italian food how to make pasta he taught me also a lot about fish so i'm doing a take
42:58on a tortellini
42:59in brodo which is usually a little tortellini filled with mortadella ham and i'm taking that and i'm
43:06going to do a fish version of it my mentor fausto ferraresi i worked with him in rome he just
43:15taught me
43:16a lot about if you're putting food out for people to eat you've got to put everything into it and
43:22your
43:22heart into it so that's what i'm going to try and do georgia's making a cod tortellini so the fish
43:30needs
43:30to be blended and smooth you have to be careful because it can dry out inside of the pasta we've
43:37also got some samphire clams and mussels we've got a seasoned tomato consomme
43:45which is also going to add the clam juice and muscle juice into it as well that needs to be
43:50hung
43:51and just slowly drips through to clarify at the same time it has to pack so much flavor
43:57that i actually dreamt that i was in the final four so if i could make that dream come true
44:02it would
44:02be amazing chefs you have 10 minutes left we shift
44:13yeah i'm in a good place just wanted to have this time to really concentrate on that lamb
44:30i'm quite happy with where i'm at at the moment i just want to get this sorbet a little less
44:34frozen which is not what i thought i'd be saying chefs you've got five minutes left probably the most
44:40important five minutes of your career to date moment of truth pass or fail
44:54you've got about three minutes left you need to start getting some food on these plates yes chef i know
45:04chefs final touches please final touches
45:09that's it time's up caroline please step back thank you wait chef well done chefs
45:19caroline coming up dedicated to her husband guilherme caroline's dish is a langoustine musseline encased with
45:30tapioca pearls topped with a butter poached langoustine tail
45:36served with crab and mascarpone and ulotti yuzu gel and sea herbs
45:45finished with a foamed lemongrass and lemon verbena volute
45:55caroline the mousse it's soft it's beautiful and smooth the langoustine flavor the sweetness
46:02it runs through it beautifully poached langoustine tail on top i love the lemon verbena and the
46:09lemongrass running through that sauce you've foamed it up but there is just not enough for that sauce
46:16you need that to really complete the dish the tapioca i know that was a nod to brazil it's got
46:22a really nice mouthfeel gives you a little pop i think that's a lovely addition i love the the little
46:28bits of yuzu gel in there because it gives you a little acidity everything on this plate has a place
46:35with this dish you've taken your flavor profile up to a whole new level
46:40the crab tortellinis are sensational the flavor of the crab in there is so intense i love that
46:47but this dish is lacking a jug of that sauce because the sauce is fabulous
46:53i'm just very happy i delivered a good plate of food
46:59and i know i needed more sauce but i'm glad i could do this for my husband yay
47:07in honor of his first date night with his fiancee katherine
47:12gareth has made lamb loin with a roasted pepper tomato and mint couscous
47:19lamb fat carrot rolled in ducca a north african spice mix
47:24a lamb neck bonbon and an apricot and rose puree served with a spiced lamb and rose wine jus
47:39the cooking of the lamb it's beautiful it's nice and pink and i'm enjoying that the apricot puree with
47:46the rose wine has almost a slightly still floral note to it the sauce bringing it together with the
47:52moroccan spices running through it delightful thank you chef i love the bonbon in particular it's packed
47:59full of flavor it's really really beautifully put together i love the way you poached the carrots
48:04and then rolling that nice ducker is a very very good play of food your large couscous i'm enjoying
48:10the mint flavors running through there and the spice as well beautiful presentation really really well
48:16thought out i think this is one of the best plates you've served in the master chef kitchen so far
48:20i think your fiancee would be very proud thank you thank you very much i'm so relieved that they enjoyed
48:29it it means so much to me that dish i really wanted to nail it for the best so far
48:34i think so yeah and
48:37yeah i'm really pleased that i did george's dish inspired by her italian chef mentor fausto
48:46is tortellini filled with whipped cod served with mussels and clams
48:54finished with a tomato mussel and clam consomme
49:03georgia you really understand your italian cookery the pasta is beautifully made the cod inside you've got
49:12really good texture on it it's simplicity at its very best the seafood cooked nicely the little
49:20tortellini parcels are all beautifully made but for me you could be a bit bolder with the flavor of
49:27this cod just a pinch of seasoning through it is what's needed it is a fresh delicate plate of food
49:35but your tomato juice with the flavors of the mussels and the clams i feel personally that the flavors of
49:41the two shellfish is not there strong enough it was a little bit of a risk in a way there
49:47is nowhere
49:48to hide with it so it did need to fulfill expectations and whether that has or not i'm not sure
49:54but um
49:55i already know that my mental falso is really proud of me mark come on up in memory of his
50:03late uncle
50:03dermot mark has cooked a pigeon chicken mousse and swiss charred petivier with barbecued gerolles
50:12sweet corn broad bean and bacon succotash served with a gerolle and sherry vinegar puree
50:19and a chicken butter sauce
50:30finally this is refined food it is very very best from you
50:34the pigeon beautifully cooked the mousse is delicious the pastry beautifully done then you've got this
50:39little magic of corn and broad beans and gerolles it's smoky and it's crunchy and it's flavorsome
50:46thank you very much i mean there's no doubt about it the petiviers is beautifully put together
50:50and the succotash tastes delicious for me personally i think it's too much vinegar going on in the
50:56gerolle puree but overall very good thank you the chicken butter sauce is fabulous it's just bringing
51:03everything together no better time than now to start refining where you're at you are taking on the
51:10feedback and it's starting to really shine through in your cooking thank you very much this is a nod to
51:18uncle dermot i have to say if he was here now i think he'd be very very proud of you
51:26i definitely felt like this dish was a big step up in a lot of ways and for my technique
51:30and for my
51:30skill and the refinement that the judges have been asking for what a day as an ode to his wife
51:38katrina's love of goat's cheese luke has served a goat's cheese mousse encased in truffle honey jelly
51:46a truffle and honey cake tartlet topped with grated goat's cheese and truffle figs cooked in port syrup
51:55and a golden beetroot sorbet
52:03beautiful looking plate of food the saltiness of the goat's cheese mousse with the sweetness
52:11of the honey and and i think the right balance of truffle oil there in the jelly it just blows
52:19you away
52:20the tartlet is wonderful with that delicious little honey cake alongside that beautiful goat's cheese
52:27the sorbet is refreshing it's got that earthiness of the beetroot i think it's really out there and i
52:32think it's really brave but i think you've absolutely nailed it when we talk about next level cookery
52:38this is it i don't know what's happened to you since you've been up to scotland but i can't speak
52:42highly enough about this dish i think i'd be sitting in a top two star three star michelin restaurant in
52:48europe that's how good this dish is
52:54i weren't expecting such high compliments if you just keep listening to your wife yeah
52:59and you'll be fine they can't send me home after marcus has said that can they surely not like that
53:06would just wouldn't make sense
53:13that's some of the best cook we've seen from these five chefs in this competition that was outstanding
53:17cook-off unfortunately we can only take four forward to finals week at least we made the judges lives
53:25very hard today which is a good thing so i have a chef of the day luke with his goat's
53:32cheese honey and
53:33truffle the sweet the savory that's like the earthiness of the beetroot the whole dish was
53:39was just brilliant gareth gave us a dish inspired by his fiancee's moroccan lamb the saddle of lamb was
53:47beautifully cooked i love the couscous that for me is one of gareth's best dishes i thought it was
53:51absolutely brilliant i loved caroline's dish i thought it had very very delicate flavors the longestine mousse
53:58the tapioca wow what an extraordinary idea the flavors of her sauce verbena and lemongrass were
54:04wonderful we just wanted more of it i thought george's dish was what she does best she does italian
54:10cooking the simplest purest form of it beautifully made tortellini with cod but i felt the flavor
54:17could have been a bit more present the tomato juice we wanted just a little bit more shellfish flavor
54:22just to bring a little bit more depth into the dish let's talk about mark the petivier was wonderful
54:29beautifully executed the smoky flavor of the sugatash was delicious a little bit too much vinegar for me
54:35in the gerol puree but we saw refinement and that's what we've been waiting for nobody wants to leave
54:43this competition at this stage an opportunity in finals week is huge it's going to be very sad to say
54:48goodbye to one of them obviously to be in the final four with a dish dedicated to my husband would
54:56mean a lot to me it would be amazing i'm really hoping that's enough to keep me in the competition
55:02but i'm over the moon with that kind of feedback what a way to end if this is to be
55:06the end
55:07i'd love to carry on i put up a good dish but whether it was good enough or you know
55:13other people
55:13have put me to the post we'll see we'll see what happens chefs what an amazing cook-off that was
55:29you
55:30really really blew us all away and you've shown us how much you deserve your place here in this
55:37competition sadly we will have to lose one of you and we have made a decision the chef leaving the
55:46competition is georgia georgia you've been an absolute star in this kitchen and i think you're
56:02going to be sorely missed by your colleagues you should be very proud of yourself i wish you the best
56:06of luck georgia thank you so much thank you georgia it has really felt like a dream for the most
56:16part
56:16i've been through absolutely all the emotions i've seen my food evolve so much and seen what i'm
56:23capable of it's been worth all the blood sweat and tears
56:36you four are through to finals week congratulations
56:42it's an overwhelming feeling to be in finals week but now i'm here so yeah dreams come true i
56:48have to be in the first place i'm very proud of myself today was a tight one it's gonna take
56:54a bit
56:54of time to sink in i think this is probably the biggest achievement in my career in my life today
57:00it'll be amazing to see it all the way through to the end i can't believe it i'm doing things
57:05i never
57:05thought i was capable of i probably wasn't capable of them a few weeks ago now i'm here i think
57:11it's
57:12anyone's game and it's all to play for next time it's finals week and the four remaining chefs
57:23it'd be a miracle if i pull it off to be honest cook for a dining room of culinary giants
57:28i say you've got quite a lot to do yes i do at chef's table we should be following your
57:34career that
57:34was absolutely amazing before battling it out for a place in the final three it's an enjoyable fun plate
57:43of food
57:54you
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