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00:00Tom director you or me well me clearly oh well I've been here the longest yeah
00:07but I'm direct director so it should be me that is true you are more direct
00:11however I'm closest to this action oh come on Tom you know it's lights camera
00:18action watch out children that's not a banana that's a dynamite okay can we do
00:26it again a bit more it's South Wales versus West Wales good luck good luck see
00:37on the other side yeah John grew up in the Y Valley I'm just super proud to be here
00:41for Wales I told my four-year-old son that daddy's going off to do a cooking
00:45competition and he wished me good luck whilst Corin developed his love of
00:48cooking near the West Coast where he now runs his own place I'm here representing
00:54the people of McHuncliffe people come to my restaurant the whole team there my
00:58girlfriend my family they're all rooting for me so I want to do them proud they
01:01beat off stiff competition in the heats impressing veteran Tommy Banks with their
01:06bold flavors and creative Welsh links to our theme of British filmmaking he even
01:12gave Corrin a rare 10 out of 10 me and John have been neck and neck all week you
01:16know there's not much between us at all they're now cooking to represent Wales in
01:20the banquet finale it's burning I'm hot bro Corrin came close last time he
01:27competed so he's now going all out but he's got a tough opponent in John who has
01:32his own Michelin star oh god once again they'll be scored out of 10 by our
01:40judging panel world-class chefs Tom Kerridge and Lorna McNeil just perfect
01:45flush new boy food lover Phil Wang and a guest from the British film industry this
01:52is the best night out in Cardiff ever today John and Corrin are going head-to-head for
01:58the chance to represent Wales at finals who will be the ultimate director of their
02:03dishes and bring that movie magic
02:19the pressure is definitely on you know John's got some incredible flavors for me
02:23to win I would have to cook everything perfectly so that's my only aim right now
02:28today's a new day the slate is wiped clean I've got improvements to make I think I can do those
02:33so I'm gonna start with my steam buns just because I would have loved to have given a
02:38bit more time proving and resting so if I get them on first thing I should have that
02:46John's also working on his main course with the Hoggett kebab I'm basically just working the
02:51Donner a little bit further I just felt the texture could have been a little bit more bouncy and also
02:57I've just added a little bit more aromatics into it I'm trying to make every little change I can at
03:02this point to just take the edge let's get my crew starts going to serve times get really crispy and
03:11dehydrate yourself good morning chefs good morning any judging day yes
03:17Karen you've been here before I've been here before so you have not been here
03:20but no you've got new pallets to please in the judges chamber it's your food you
03:27control how it goes out you control your time management okay yeah I wish you
03:32both all the luck in the world I really really do thank you thank you for the canapé John's
03:39prepared candied beetroot with coriander root ginger and pumpkin seeds hot whilst
03:47Corrin still on his main course preparing the guinea fowl I'm getting my doughnut done
03:55now stout doughnut needs to aerate so I need to get done nice and early our judging panel is
04:03arriving headed up by Tom carriage as well as holding two Michelin stars for 14 years he's one
04:10of the very few chefs to win a place at our banquet twice Wales has got an incredible history in
04:16great
04:16British menu of fantastic innovation and a celebration of wonderful ingredients so I'm really really looking
04:23forward to it I don't know what's coming I mean there's just titles there with no clue so I'm
04:28walking into this opening like a beautiful secret box and we'll see what comes out
04:32toss up please joining him will be the only woman with a Michelin star in Scotland and the first woman
04:39to
04:39win champion of champions Lorna McNeil I know there's two returners in the judging chamber today
04:45so I think it can be really competitive and I'm hoping that they both bring their a game
04:53and we've got a new judge Ed Gamble's been body slammed out by award-winning comedian Phil Wang
04:58oh look at that Lorna's already put him to the test how was it Phil can't talk
05:07and now he's bringing his love of food to the chamber well I'm looking forward to LGSM which is
05:14lovely gooey salty mackerel especially interesting as the dessert choice and white red and I'm guessing
05:21rose a which is just three glasses of wine I mean there's a bold choice but I think it'll be
05:25effective I'm quite excited actually to be honest I always like feeding new people fills of Asian
05:33heritage so I think he might enjoy some of the flavors that I'm cooking with today John's mixing the
05:40spicy coconut and lime dressing for fish that blew Tommy's head off in the heats
05:48whilst Corinne's focusing on his celeriac roses bound with nori seaweed and flavored with teriyaki
05:54sauce crazy how like uncoordinated your hands are as soon as the camera gets on you oh let me try
06:01or not I can't hey bud hello sir how are you darling I'm all right more importantly how are you
06:08I've
06:08had a magnificent oh my a magnificent week Wales just flying the flag high just beautiful use of
06:15Welsh produce Tommy said on several occasions this could be a banquet worthy dish what about
06:20nerves in the kitchen though they're not going to buckle under the pressure they're not going to
06:24buckle under the pressure there's quite a lot of complexity to these dishes so time management
06:28is going to be incredibly important you're sat here exuding positive energy so I am absolutely proper
06:35looking forward to today good I mean sometimes I do that and it doesn't work but in the kitchen
06:43they're head down working on fish with the crab bavoie and corin's trout oh Tom good morning Lord
06:54good morning Phil Phil Phil Wang 6'1 Aquarius lovely to meet you have you had a good week fabulous
07:03week yeah being a touring comedian in the UK I've eaten all over the place as many meal deals at
07:08garages that you've had at late night yeah yeah
07:10yeah well it sounds like Wales has been a fantastic week really really good connection to the brief fantastic
07:20food so I think we're in for a real treat today lucky for us to swoop in at the end
07:26and just enjoy the fruits yes
07:34eerily quiet in here in it indeed flatbread for John's main proving he pours apple cider and elderflower vinegar
07:44jelly on the crab bavoie I must say you look fantastic today thank you Corrin I'm feeling pretty
07:50fly it's honestly says yeah I've come to talk to you about the canapes we would need them to be
07:55sharp we
07:56need them to be bite-sized we need them to be elegant just like you made them at the beginning
08:00of the week
08:00um was that an egg yeah canapes canapes canapes and you're getting on with the larger tasks right indeed yes
08:11good all right see you soon thank you arriving to help judge is an award-winning director and
08:19ambassador for film kumri who had a global hit with her film the swimmers it's swansea sally l hossani
08:28good morning hello Sally so good to meet you nice to meet you nice to meet you hello I'm a
08:35big fan of the
08:37you're welcome are you a big fan of food Sally that's the question I am you grew up in Wales
08:42you
08:43know the kind of Welsh culture of food what you're looking for yeah my nan actually works in Swansea
08:47market and as a child I used to go there and we'd eat cockles with a little toothpick in the
08:52market my
08:53nan was an incredible cook and I learnt a lot of my cooking skills from her you directed the swimmers
08:58I
08:59did it's a true story about two Syrian sisters who escaped the war and one of them ends up swimming
09:04in
09:04the Olympics yeah an incredible true story I mean that's the thing is that it's not that I go out
09:09looking for true stories but when you hear them you know they get under your skin that authenticity just
09:15inspires me and makes me want to tell it which is great with the dishes today because you know this
09:20is all about storytelling yeah they're directors yeah absolutely they're nearly ready for action on
09:27their culinary short film the canopy how you looking John yeah I'm gonna play in like two three minutes
09:35was that an egg no it wasn't an egg John's pickled kohlrabi in a honey and seaweed liquor all right
09:44my
09:44little turtle doves you have five minutes to the pass yes he builds his canopy with the candied beetroot
09:52then half a hazelnut you're looking all right yeah I'm gonna start flying in the minute the lobster in
10:00the middle gets cooked as the doughnuts fry two minutes to the pass chefs yeah the kohlrabi towers
10:08are topped with spring onions and cornflowers do you need a hand I'm good mate sure okay yeah I'll do
10:18mushroom caramel you'll do it the pass now then shaved truffle and the doughnuts are ready to service please well
10:28done game on thank you
10:36thank you so much thank you oh that is dainty and this one's not listen first John's honey pickled kohlrabi
10:53that is outrageously good real crunch to it so crunch texture acidity and each flavor comes at you
11:01in waves there's like a floral taste as well yeah a little bit elderflower in there keeps giving lots
11:07of different things doesn't it yeah it goes on time for corin's lobster doughnut with a cured trout version for
11:15Tom
11:19big flavors but very light as well yeah slightly monotone only because I think we had that first it was
11:28a lot
11:28more gentle than the first one yes yeah it's like a warm rounding hug as opposed to like an exciting
11:35fairground ride of flavors like Tom yeah but the one that excited me the most was this one great it's
11:43really
11:43unique cut the side I think wow I like them both equally in different ways John takes the canapé
11:55how you looking John I think okay I still have quite a lot to do me too mate it's starter
12:01next and
12:02corin's up first he couldn't include the wild rice for his starter in the heats but he's having more
12:08success getting it to puff up today okay so the first of the starters which are all plant-based is
12:17begin at the beginning and it's a celeriac broth served with a herb bouquet soy milk poached celeriac
12:25celeriac puree teriyaki shiitake mushrooms hazelnut furikake and lovage oil celebrating welsh actor Richard
12:33Burton and the 1972 film under milk wood which was filmed mostly in fish guard as the celeriac
12:41roses poach he mixes hazelnuts nori sesame seeds and nutritional yeast with his wild rice for the
12:48furikake mmm that's good hey corin hey how you doing chef yeah looking all right right now touch
12:57wood under milk wood hey you got an eight for this yeah what was Tommy's feedback he would have liked
13:04a
13:04few more crunchy bits on it so I'm adding some puff wild rice to furikake lovely I'm also gonna add
13:09a
13:09little bit more shiitake mushroom and I'm gonna season my broth with a tarragon vinegar oh you want
13:13a bit more acidity one of them I didn't know and we want it what's the score we want oh
13:17we want a
13:17nine we want a nine don't we want a ten all right we'll go ten don't be shy okay once
13:23again he's used
13:24a barbecue turnip to add a charred depth to his celeriac broth the roses are to represent the moon over
13:33the sea surrounded by dark countryside in the opening scene of under milk wood the film was
13:41originally a radio play I was written for voices it involves all the local characters in a fictitious
13:49village which spelt backwards I don't know if allowed to say this on telly it's bugger all okay
13:59car and you have five minutes to the past chef yes yeah we'll be up in two shimmies and a
14:03shake
14:04lovage oil is added to the broth cups and the judges will add their own herb bouquet
14:12Corinne covers his celeriac puree with a larger portion of teriyaki shiitakes what you need bud
14:19hard slices around the rows if that's okay everything behaving itself everything's better
14:25than it ever has been oh well be a truffle going on this one today how's that broth tasting nice
14:31yeah the tarragon vinegar is just giving it a real lift all right John yes please thank you chef
14:42yep yep yep yep service please thank you very much so obviously you mentioned voices there and one of
14:50the most incredible voices I suppose in British acting history is Richard Burton's well he was a huge fan
14:56of Dylan Thomas so the film exists because it was his passion project Tom what's the voice like deep
15:02baritone rich can you it's very similar to mine to begin at the beginning oh that's him it does not
15:14like it moonless night in the small town starless and Bible black the cobble streets silent and the
15:21hunched quarters and rabbits would limping invisible down to the slow black so that was quite an entrance
15:27minute very atmospheric so let me oh look at that look at these I like the moss as well in
15:35the bowls
15:35smells incredible that's wonderful seems to be prodding yours around I think everything's cooked nicely in
15:49it and I like the textures I just don't think I'm enjoying it that much to be honest with you
15:56I really
15:56like the solar echo I think it's really earthy and rich the tea it smells so wonderful but the
16:02flavor doesn't quite deliver on that see I'm the other way around I love the tea whereas I found it
16:09itself a little bit gritty I really like mine here we've got this beautiful kind of celeriac rose it's
16:15layered with flavors and the tea the lovage that comes through the undertones everything in the seaweed
16:21maybe a touch under seasoned the drama of the presentation as well reminded me of the film
16:27it's atmospheric and poetic it's transported me to somewhere else I feel like doors I feel like I'm in
16:33Wales somewhere that's a good dish this John's next after checking the hoggett sausage for the main course
16:45he's on to the saute sauce for his starter very good it's called LG SM lesbians and gays support the
16:54miners inspired by pride which tells of the lesbian and gay community fundraising for Welsh striking miners
17:03the dish showcases the colliding of two very different worlds it's coconut smoked mataki
17:09hazelnut satay sauce sweet and sour pickled some edges aerated coconut hazelnut and sourdough bread miso
17:16sauce garnished with black truffle and spice a lot of ingredients a lot of flavors what did you score for
17:23this uh I believe an eight he was looking for a little bit more texture I've got some buckwheat and
17:27some golden linseed here which I'm just gonna toast off I've toasted off some seaweed I've used
17:31all the truffle trim as well so I'm basically just gonna season that up make it a little bit more
17:35crunchy so I'm just cooking the mushrooms to get like a nice even caramelization basically then gonna
17:48smoke them Sally in the swimmers is naturally a lot of water scenes that must be a real challenge to
17:54film yeah we filmed a lot of the open water scenes in in the sea the camera and myself were
18:00in a small
18:01dinghy attached to the real action dinghy with the actors in and it's very emotional actually because I'd
18:07cast a lot of people who were refugees and who taken that journey themselves and so they were acting
18:13something they'd already done John's using the pulp leftover from making coconut cream to flavor the
18:20smoke for his mushrooms John you have six minutes chef yes chef in the heat his coconut sauce got too
18:29hot and couldn't hold in a foam as a temperature on that secondary sauce it's good yeah hold it yeah
18:35he
18:36adds the crunchier seeds and quinoa mix to the maitakes then his 15 ingredients Thai love spice blend
18:45feeling very Southeast Asian there's some excited very much four minutes chef yes chef first is gonna
18:53be the satay sauce in the bottom and then mushroom next wild garlic and fermented chili and pickled
19:00shimajis are next ah mine is like while this holding waiver and it's all covered with truffle
19:17service place it's delivered to bitty brag song from the film
19:32look at that rainbow dust wow we know which part of the story that is flamboyant miners
19:48well it's certainly a collision I feel like it does not a good thing for you right now I'm not
19:56entirely sure if I absolutely love it or I don't I don't think the coconut quite works I think that
20:03that's the kind of floralness that I'm that's confusing it slightly but in terms of the storytelling
20:08the glitters lovely yeah I feel that's a lot of fun to sprinkle on it is reflective of the miners
20:13and
20:14the LGBTQ community coming together but I'm not entirely sure that it a hundred percent works I like
20:22the heat I think maybe could have slightly less satay sauce the texture the puffed quinoa there was
20:27nice it gave good crunch to it the meatiness of the matakis I think that's the thing that bothers me
20:32the
20:32most about the dish the mataki mmm it's like this I don't know mushroom mattress surrounded by all
20:38sorts of bits and bobs that are tasty and crunchy I think you're right Lorna I think there's too much
20:43of the satay that kind of makes it a bit gloopy yeah but the sauce tastes lush it does taste
20:48very see
20:48that's the thing we're talking about all things that are actually really nice and lovely but they
20:51haven't quite become friends yet I don't think this is still the start of the movie yeah yeah and just
20:59like that work your fish calls Corrin just like that Corrin's making chow and mushy a set custard
21:07that must have a silky texture it's been the downfall of many chefs on the show because there's no room
21:14for error six minutes timer so next up we have the secret garden croustard filled with broccoli puree and
21:22trout belly chow and mushy served with cured bottom loin of trout pickled shallots pickled sea vegetables and a
21:29champagne veluté top loin of trout cooked in a clarified butter with a champagne and brown butter sabayon
21:35based on the secret garden many of the garden scenes were filmed at the world famous Konoye botanical gardens set
21:41across 80 acres of rich and abundant greenery you've got a nine I've made a few little adjustments just
21:48tiny ones in terms of like seasonings and more pickled vegetables and the crew starred I'm gonna
21:54season it with a little bit of pickled jalapeno vinegar I've got my two champagne sauces that need
22:01getting on all systems go now the cured trout bottom loin is finished with olive oil and the belly is
22:10mixed with broccoli stems whilst he prepares the top loin I'm just trying to time it right before I
22:17start cooking a trial I don't want it to be cooked too soon I'm just trying to keep myself calm
22:22I love
22:24the way that we're using both parts of the trade like the bottom loin of it being cured and then
22:28the
22:29top of it being cooked in clarified butter I'm excited about the champagne elements they've used every part of
22:34the champagne yeah the croustards are filled with the trout belly and broccoli puree okay Corinne six
22:49minutes time I'd love your fish to be at the pass please yes Andy some of the puree also goes
22:56on the
22:56chowan mushy along with pickled shallots and verbena leaves what was the chowan mushy kind of like a
23:02warm panna cotta it's probably the best way of kind of describe Laura just did a face fishy kind of
23:10like
23:10warm fish you don't know custard I've had some that are not nice I've had some that are very nice
23:15how
23:17are those crystals probably and crispy they're finished with crispy leeks the cured bottom loin goes
23:26on the chowan mushy oh it's quite hot yeah elderflower ketchup and pickled elderflowers go on the water bath
23:39top loin straight on top yeah one on each please then it's the champagne savoyang last minute chef yes
23:50Andy coming up in one minute a lighter champagne sauce is added to the chowan mushy along with flowers from
23:58Corinne's garden thank you very much okay service yep that's one second please one second please thank you
24:16thank you thank you very much
24:23Thanks
24:27To enjoy your dish please find the key to the secret garden the entrance is hidden under the cristal where
24:34all good entrances are
24:57I'm not a big fan of chowan mushy I've got to be honest but in this case it sits quite
25:03nicely with it
25:04I love that the chowan mushy is a nice thing I've had today it's so rich and tasty and like
25:10umami and deep yeah
25:12it's not too far cooked it's not under it's just perfect yeah I like the pickled shallots that kind
25:17of slight sharpness and freshness the trout in the other dish as well is perfectly cooked all three are
25:23very different as well which is all quite interesting I mean I suppose the only thing that I would say
25:27if
25:27if this was at a banquet trying to do 80 of these dishes all of those little elements but that
25:35doesn't
25:35mean to say that right now in this moment that this dish is beautiful
25:45how you looking john think in control dare I say it john's making fair dardeni a crab and coconut
25:55bavoie apple cider and elderflower vinegar jelly dressed white crab pickled green apple and a coconut ash
26:03cracker ferda daini based on disney film the black cauldron 1985 the story draws directly from the
26:10legend of the ferda daini the cauldron of rebirth which became the inspiration for the film's magical
26:16black cauldron my crab has been replaced with celeriac the crab of the land have you ever seen the celeriac
26:24walk you sideways so chef you've got a nine for this dish yes very happy with that we did want
26:29a bit
26:30more theater both tommy and i wanted more theater from yeah i really believe in the dish i really
26:34like it and i'm not changing anything in terms of like the cooking i just want to nail that again
26:40and
26:41then i'm just gonna add some dry ice to the theater because of tom's shellfish allergy john's replacing
26:47the white crab with celeriac and enoki mushrooms this has got a sort of like faux crab appearance to it
26:56he mixes both toppings with pickled green apple and the spicy coconut and lime dressing as phil finds
27:02out how sally recreated a missile attack a yusra is in a swimming pool and a shell flies in yeah
27:11through
27:11the roof and into the water so we had a real um bomb that we dropped in to the water
27:17but then we had to
27:18replace it in visual effects to be a fake one and doing visual effects with water is really complicated
27:23because of all the bubbles that come off and so an incredible team that was mainly british but it's a
27:29life the uk really are top of their game yeah yeah yeah the coconut ash crackers aren't frying as
27:37cleanly today i think the batter was too thin but i have enough for this i just wanted to make
27:45a few more
27:46so i could make sure i got ultra beautiful ones we've got six minutes to the past john yeah he
27:54builds
27:54the bavoise with the dressed crab and tom's celeriac on top of the apple cider and elderflower vinegar
28:00jelly then a generous layer of caviar seasoned with well seaweed and long pepper corin yes chef can i
28:09get you on piping yeah of course so basically all the crevices yep
28:14toasted seaweed and chili emulsion fills the crackers it's like a maze isn't it yeah i'm glad
28:22he's giving me the easier job
28:25the bavoise are finished with elderflower vinegar gel a listen flowers and fennel fronds
28:32you're gonna need a few extra seconds so he can get all four crackers piped maybe like another minute
28:37i'll give you one more extra minute more elderflower gel and the dish is served
28:50service please
28:54careful guys thank you very much
29:04what's in the box what's in the box oh that's beautiful
29:19it is quite light and elegant but there's a bit too much of the elderflower vinegar i feel like it's
29:25taken over the whole thing and when you're not really getting the flavor of the crab bavoie
29:30and the bath was actually a little bit grainy as well there's so many lovely flavors in there
29:34i think coconut works really nicely there but yeah i think overall there's just too much vinegar this is
29:41kind of sour and tangy no matter where you go i think the seaweed caviar is lovely though and i
29:47quite enjoyed you know the the crunch yeah very very crunchy got a lot of texture to it you've got
29:53a nice warmth and heat coming through from it and the drama of it all as well in terms of
29:57fulfilling
29:58the brief is there i think the cracker looks fantastic i think it's a brilliant addition but there's
30:04way too much spice way too much acidity it just doesn't sit really well with this dish it is
30:10like a mouthful of chili powder just right at the end there yeah yeah
30:22we're coming to the main course corin's guinea fowl breasts go into the water bath and the thighs are on
30:29the barbecue how are you getting on john good i think just don't want to stitch myself on my dessert
30:34you know yeah exactly
30:39just making the carrot and sea buckthorn sorbet now get that churning
30:47hello lovely judges hello thank you perky today we've just been perked up by spice and vinegar
30:55have you had anything delicious neither chef is playing it safe there's a couple of dishes there
31:00where this kind of like rainbow cacophony of ingredients come together and they really do
31:05work some are not quite hitting the mark lorna that's the kind of tightrope these chefs are walking
31:11i've had one dish that i really liked but other ones i still think need work are you getting some
31:16good
31:16strong storytelling in here absolutely i mean there's been drama there's um also a delicacy though and a
31:22gentleness what is it 60 million households watched your swimmers film 47 number one in 47 countries you
31:29know about this yeah yeah and a welsh bafta and a welsh bafta that's right let's not forget about the
31:35welsh
31:36bafta well the second half there's some stunning cooking coming thank you can't wait good luck with the eating
31:48corin's baked his miso muffins for dessert and for the main course he's proved the bao buns for longer
31:55they're a bit different than yesterday then light as a feather just like you chef
32:06john's rendering his hogget rack he's going to be serving first
32:13hello my little shoe buns how are you doing uh uh i'm pushing very hard
32:21yes tasting tasting checking checking i'm gonna let you get on with it because i know you both got
32:25bags of work to do go run run run like the wind get out to me please
32:31how's it looking corin it's looking really good mate
32:36no this is pane for the sweetbreads
32:40the sweetbreads have already been soaked in coconut milk for 24 hours poached and are now
32:46being coated ready for frying okay so our first main course is called lights up and it's welsh
32:53hogget thai curried kebab hogget chops lamb sweetbread nuggets some tam slaw and honey pickled chili
33:00dropping fruit pods and it's celebrating seminal welsh film human traffic that follows a group of
33:07friends in cardiff as they partake in a weekend of pubs clubs and parties the chef does a take on
33:14an
33:14after club feast they had me up kebab yeah he's also got his jungle curry chili garlic and coconut and
33:24sour cherry and fermented chili sauces what did you score uh eight eight and what was tommy's feedback
33:33for you darling just need to sharpen it all up your sweetbreads were a bit chewy yes what have you
33:37done
33:37about that i have not overcooked them
33:43in true john's style the slaw is a celebration of both british and thai ingredients
33:50john do you need anything right now i'm just a bit up against it i can give you a hand
33:55if you want me
33:55that's all right just got a push cool i've seen the movie oh yeah oh it's brilliant isn't it yeah
34:02it's
34:02all about clubbing culture in the 90s and it was the first film that showed like urban wales
34:09what's burning it's just a bit of a char on the bread no problem
34:17i'm hot bro
34:23who doesn't love a kebab chicken or lamb what do you go for normally mix of both with extra
34:28pickled green chillies love them i'd probably chicken to be honest with you yeah keep it light
34:32keep it healthy basically a salad at that point exactly the hoggett is finished with curry sauce
34:39and coconut smoke as corin helps fry the sweetbreads
34:45oh god
34:49john starts on his porcelain takeaway trays with the slaw then the honey pickle chilies and onions
34:56you've got four minutes to the past chef yes chef you want them glazed again yes please
35:07much better bouncier it's what i was going for
35:13he wanted it a couple more degrees on where he got it in the week
35:18good croissant chef perfect
35:23okay you're due at the past now chef what do you want an extra minute and a half maybe an
35:26extra minute
35:28okay you mind grabbing the salad yeah mate
35:33the glazed sweetbreads are dusted with the 15 spice powder that's it
35:47service please
35:56okay thanks so much for that no problem mate looks good bit of a bombsite that's so juicy
36:11the bottled sauces are named after the main characters in human traffic apply as your mood dictates
36:17oh it's fiery but good
36:24i remember the honey pickled chili fruit pods oh that's what these are yeah
36:29oh it's spicy i know that's what just took the roof it it's lush
36:37it's such an original take on things that you're very used to the kebab so exciting to eat and it's
36:44so flavorful the lamb's cooked deliciously every element of it is so accomplished isn't
36:48the presentation you really feel the whole time that you're out on a night out you're having a
36:52late night kebab flavor wise i think it is outstanding it's beautifully cooked hogget
36:57sweetbreads like that and the pickles and the spice in all of it is delicious each of those curry
37:01sauces have their own right and their own balance and their own flavor is it special enough for a
37:07banquet i think definitely yeah it's just so full of flavor so delicious it's so fun if i think of
37:12great british menu banquets something magically special and this although all the flavor profile
37:18are there or the cooking skills are there does it just feel a little bit like we should be sat
37:24in
37:24the back of a taxi i'm not going home yet yeah yeah
37:33corin's turn he's juggling a coconut ice cream for dessert alongside celeriac fondants
37:39and the rendering of his guinea fowl for maine
37:45rangano nioni's guinea fowl barbecued finished crown of guinea fowl fried comfy leg with piri piri hot sauce
37:52barbecued confit thigh pickled and seared courgettes courgette puree roasted yeast celeriac puree and a
37:58fried steamed bun celebrating rangano nioni a welsh zambian director who won best director at can 2024 for her
38:05film becoming a guinea fowl corin is glazing with the welsh zambian honey he found at his local farmers
38:13market you've got a nine for this course i did what was the point he took off why didn't he
38:21give
38:21you a 10 so tight i need to render the fat down a little bit more and some nice crisp
38:24skin so that's
38:25what we're going for indeed
38:31what they look like lovely little pillows they are far better than they were earlier this week
38:37now that is what i wanted
38:41he dredges the drumsticks these are going to be better than yesterday as well
38:47was a bit unhappy with how it all came together in the week so i want to make sure that
38:51everything's
38:52at its perfect point before i start plating and this is going to be a play on the fried chicken
38:57so
38:58we had a kebab and now we're getting fried chicken this is the best night out in cardiff ever
39:06the guinea fowl drumsticks are seasoned with piri piri sauce i actually didn't do this in the week but
39:13i think a little bit of nutmeg and lime on this i could really lift it
39:19the celeriac fondants and puree are ready to go followed by the courgette puree what do you need
39:26bro if you just pick the nicest one of these yeah and stick the uh little darts on through it
39:31thank
39:32very much
39:35barbecued courgettes are next all right cory my love you've got five minutes yep i'll be up
39:41very sharpish how's that guinea fowl resting until the last minute
39:53nice cook thank you man happy happy with it very happy very happy indeed just making sure
40:00to trim any fatty bit because i feel like that is where i went a little bit wrong in the
40:05week
40:11smell of that fur it's so gorgeous the dish is finished with the ponzu sauce
40:23okay top left please john yeah service please thank you very much
40:31all right cory wow
40:38wait wait wait where are you going with my buns thank you thank you
40:44i'm just quality control
40:49wow
40:55yes bud it's quite smoky in here isn't it
41:10what you think phil are you still here
41:14i i i think the barbecued bits are so nice that bit of confit thigh
41:18was so smoky and this bread i think this bread's fantastic yeah the fried steamed bun is delicious
41:23the cooking of the guinea fowl breast i think is fantastic the little nugget on the on the dart
41:29is delicious i think that i could eat that barbecued confit lots i could have more of that for sure
41:37the nasturtian flowers and the courgettes were quite a subtle flavor it maybe wasn't quite as exciting
41:42as the last main that we had i think the let down slightly is the garnish it all feels a
41:48little bit
41:48flat and i think i want a bit more of the spice and a bit more of the sweetness and
41:53a bit more of
41:54those flavor profiles that you read being pulled through onto the plate a bit more yeah i mean i completely
41:59agree i think the guinea fowl was definitely the highlight of the dish and the little confit was
42:02on there was really good i think if you gave me a bit more of an exciting sauce for the
42:06extra bit
42:06for the bun and stuff like that i think it could help bring everything together i really love this
42:10i think this is really cool yeah yeah
42:17it's pre-dessert and john's coloring tuiles with fig leaf powder to look like dinosaur scales
42:25along with the canapé their scores here will be the decider if there's a tie break all right chef so
42:31you have six minutes to bring your pre-desserts to the past both at the same time probably need
42:36an extra two i've got tuiles in for six minutes or five minutes now john's making not so tropical
42:43celebrating jurassic world rebirth from director gareth edwards the tuiles will go on top of the sea buckthorn
42:49and carrot sorbet he made earlier i've been super happy with the food that's left this kitchen so
42:56far so i'm going to keep trying to do the same corin's made an olive oil mousse for rocket man
43:03which
43:04celebrates taran edgerton's portrayal of elton john it will go with the pistachio tofu and white
43:10chocolate ganache and lemon curd yeah you're still looking good john yeah
43:24corin's onto the mousse and john's adding fir oil one minute to the past please yeah i might need
43:31another minute he needs a whole minute is that all right for you it's fine mate i'm good yeah
43:37rocket man is finished with lemon meringue
43:42corin you got hands for a minute just to help me put these two wheels on on yeah you're into
43:49that extra
43:50you got hands for a minute okay service thank you very much
44:23first they're trying the white chocolate and tofu ganache in corin's rocket man
44:33when you read tofu and white chocolate ganache you go oh my what's this gonna be and yeah
44:40textually yeah i've never had anything like it before it's absolutely delicious i love it
44:46there's a little sharp lemony bits that come through the different layers so every spoonful
44:50is different it's just so lovely yes creamy and comforting balsals got that zip of the lemon
44:57second is john's not so tropical with the sea buckthorn and carrot sorbet
45:05it's clean it's crisp it works very well as a pre-dessert
45:10the sea buckthorn and the fig leaf actually work very well together i think in that
45:13it's really good and zingy and fresh never had anything like it do you know what it's so brave
45:19i i have to highly commend these two chefs for the way that they're cooking the colors are really bright
45:24and uh impressive in this one it's fun to look at we have to lift up lift off
45:31whichever one we think is the best
45:45it's the final course dessert corin's adding color to his liquid gold coconut blossom caramel sauce
45:55there's no more but we're not here to be shy are we
46:01it's a banquet
46:04so just strained off my comfy strawberries i've had a little bit longer today to get them going slower
46:10make sure that they really take on the flavor that i want time you up so 20 minutes
46:20john's been inspired by snow white and the huntsman which was filmed on the beaches of pembrokeshire
46:28okay so the first dessert is called white red and rose and it's coconut and white cardamom bavoie
46:33fermented rice ice cream toasted rice meringue shards strawberry compote confit strawberries white
46:40cardamom and pickled rose liquor consomme and frozen coconut snow and this is a take on a line from the
46:47film face as white as snow lips as red as blood and heart as strong as a rose what did
46:55you get for
46:55this a seven seven seven uh so i'll be looking to improve on that there was an issue with the
47:00setting of the bavoie it was too hard set yeah so i've dropped a couple of grams of uh gelatin
47:05on that
47:06meringue i'm going to knock down the portion size i'm actually going to knock up the portion size of
47:11the ice cream just getting the balance right
47:17corin's meanwhile making a shiso vinegar syrup to flavor an italian meringue which will go with his rum
47:23soaked miso muffins and coconut ice cream like john's starter his dessert stands for lesbians and
47:30gays support the miners and is inspired by the film pride this did it for you didn't it this was
47:37my
47:3710. i'm assuming there are no changes i've made a slight change actually the ice cream was slipping
47:43off it was just a bit unstable i want it to resemble mine but not fall down like mine yeah
47:48so what have you
47:49done serving the ice cream on the side then you can control how much that comes out that's a good
47:53idea
47:56how are you looking john did your hand with anything i'm pushing a little bit just to get
48:00things set i can go first from this if you want sorry if you if you're happy i'll go first
48:04on this
48:04can you go first do you want me to yeah i mean i could do with the extra i'll go
48:08first
48:11super happy these muffins they've come out super light everything's light and fluffy today
48:17do you have any piping bags chefs do you want to go straight into these perfect i only need one
48:22thank you
48:29okay john you've got six minutes to the past chef i'm actually uh falling a little bit behind so corin
48:35is kindly offered to go first oh you swapped yes because you were good to go oh look at that
48:42one last gentlemanly chefy act well then you have six minutes no problem
48:51after being dried out and given a hint of smoky flavor the miso muffins are soaked in rum syrup
48:59they're served in cold boxes with the meringue on top
49:03do you need anything chef do you want to take the sauce out give it a little
49:06twizzle with a spoon yeah how much do you want chef too much no it's fine never too much
49:13the liquid gold caramel sauce gets a bit more bling oh no
49:24after toasting the meringue with an ember thank you
49:34okay service
49:38it's served to dead or alive's track which features in the movie thank you very much
49:54head torch again thank you
49:57good energy coming into the room wouldn't it we've had a real boogie this week
50:01boogie yeah i do think love that liquid gold yeah so pretty
50:13it's a sexy stick it off the pudding isn't it it's clever and simple all at the same time
50:19the ice cream is magic i had the ice cream on its own and i thought well yeah it's a
50:24bit
50:24sour and it's not quite but then the moment you put it together with the the sweetness of that caramel
50:30sauce and the the muffin and the meringue just delicious this slight smokiness and the rum in
50:36there is great as well i think that's the best meringue i've ever had in my life honestly i'm used
50:41to meringue being you know crispy and hard but it works so nicely soft also the gold in that sauce
50:47set against the kind of earthy pudding and bowl i think sticks to the brief beautifully yeah you
50:54really feel the kind of two worlds unifying here what a special little pudding that is that's it
51:00coconut blossom caramel sauce is the way forward as long as it's sprinkled with gold
51:05you're gonna have a simple taste aren't you john yeah
51:12gonna look really cool now and do the double glasses thing
51:17john's making coconut puree snow for his snow white inspired red white and rose which he adds as
51:25a flavor in his strawberry and white cardamom sauce hey john yeah you've got quite a long time you've got
51:3316 minutes left you're gonna come a bit early yeah i think everything is set nicely now so how's that
51:39bavoie can i have a look happy it's got like a nice softness to it now so i think i'm
51:46in a happier place
51:48the white coconut and cardamom bavoie gets a red topping of strawberries in a compote and confit
51:55along with some verbena leaves toasted rice meringue shards i wonder how sweet they'll be
52:01if it'll just be a nice kind of toasty note i do quite like cardamom being used in dessert if
52:07it's used
52:07sparingly the amazake fermented rice ice cream is topped with meringue shards do you mind just going on some shards
52:22beautiful wobble to it look
52:31okay long last time service please guys
52:47let's see
52:49skin as white as snow lips as red as blood heart as strong as a rose
52:54there's not even anything written on that it's just lorna looking over a reflection yeah exactly yeah
53:08what do you think
53:09ah
53:09it's nice
53:11hmm
53:12i have a very similar reaction it's strawberries and cream and it's toasty rice clever pastry techniques
53:17but it's it's not a banquet worthy winning dish it's got flavors that work classically
53:25it's quite safe i think yeah i think i think the flavors are harmonious but i think it's a bit
53:31sloppy yes the meringue is a bit sweet and not adding too much yeah and i'm sure about the coconut
53:36and
53:37cardamom bavoie yeah it is a bit too savory in a way that didn't quite play off the other flavors
53:43it
53:43seems nice yeah all the colors are there the snow white colors are red and white can you taste the
53:48rose
53:49no no can you taste much of the coconut no there's no punchy notes which is a shame because i
53:56think
53:56this might be the same chef that did the kebab if you could make this sing like the kebab dish
54:01that would be mega
54:05i'm absolutely exhausted after all that it was an intense day yeah i've loved every minute of it
54:10yeah for both of us i think every dish made an improvement today yeah you know so you've
54:14obviously done it before yeah how nerve-wracking is it when you go into that judging chamber oh the
54:19judging chamber is your legs just go jelly and there's butterflies in your belly
54:40hey chefs hello how you doing really good really good good i wasn't gonna ask if you were tired
54:45because i saw you at the end of that mammoth mammoth cook that you both did today so much focus
54:52i don't
54:53think i've had a day since i've been judging like that every flavor every profile you've both been
54:58incredibly brave chefs it was just brilliant i want to know though who cooked lgsm the dessert yeah that was
55:05me
55:06it was like sticky toffee pudding on steroids and that cold charred meringue was wonderful i just
55:11thought it was absolutely delicious dish thank you very much who cooked lights up i thought it was
55:17amazing the explosion of flavors all the different sauces the perfectly cooked hoggett i mean it was
55:21really really delicious so well done and who cooked the kohlrabi canapé that's me well what can
55:29i say except thank you for putting that in my mouth and who cooked rocket man that was me
55:35that got top scores from all of us i mean i could have eaten double the amount you served thank
55:40you
55:40very much look we're not going to make you wait any longer andy has got the scores
55:47the winner for wales i'm going through to cook at finals
56:00it's corin what a mate
56:06well done corin back at phonos week yeah you've got a bigger chance now of getting to the banquet
56:10properly i think it's going to be hard for it to be any harder against any other chefs than it
56:15was this
56:16week so i think i'm in good stead because these boys were amazing yeah i'm a bit shocked to be
56:21honest oh well done well done yeah massive commiserations john and as you know i thought
56:26your main course was incredible i gave it a 10. the kohlrabi canapé also i should say got four marks
56:32from all of us oh amazing sally thank you so much for coming have you had a great day it's
56:36been amazing
56:36i've really loved all the dishes today and how you told the story of film in wales you know it
56:41felt very
56:41modern and exciting john commiserations corin congratulations on a brilliant win thank you guys
56:48thank you guys thank you well done
56:58super super super happy the unbelievable standard of cooking in that kitchen this week i genuinely
57:05didn't know what was going to happen right until the end it's been totally amazing cooking for judging
57:10day um just to be able to try and correct some of the errors from earlier in the week work
57:15on the
57:16stuff that chef tommy talked to me about um i really think that i made those amendments and actually
57:21listened to the feedback i think i got some full marks for some people so like you know i can
57:25hold my
57:25head up high with that interesting fascinating cooking from two very good chefs this really is
57:30what great british menu is about when the two chefs really do ask questions of what you think is the
57:35standard of of great cooking so corin just edged starter there didn't he and one fish with that
57:41beautiful course with the trout three ways so elegant yeah and then john came back with that incredible
57:47main course i mean it was super exciting beautiful cookery from john but corin that dessert super clever
57:54cookery it was simple and it was clean with the story of that film running straight through the middle
58:01of it with that torched charred mallow a worthy winner i think he's going to go great guns at finals
58:06week we'll see i'm buzzing for you thank you very much chef thank you it's been a pleasure all week
58:12yeah i mean it's been brilliant how you feeling yeah good i welled up in there because i'm obviously
58:17happy and then i was like i've got to do it all over again well mate congratulations cheers mate
58:24thank you thank you very much do it for whales get one of those dishes to the banquet definitely
58:28so
58:54you
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