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MasterChef The Professionals Season 18 Episode 20
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00:00Es el penultimo chef de maestro profesional.
00:05Después de seis semanas de competición,
00:10Mark, Gareth y Luke
00:14son los últimos chefs de la mañana.
00:18Hoy en una ciudad de la ciudad de la ciudad de la ciudad de la ciudad de la ciudad de
00:21la ciudad de la ciudad.
00:24El que ha llevado a las ciudades de la ciudad de la ciudad de la ciudad,
00:29y los más grandes chefs.
00:31Nosotros hemos dado desafÃos más allá de sus expectativas,
00:35pero esto es lo más grande que se puede.
00:47Número de Italia.
00:50Famed por sus dramáticos dolomite peaks
00:53y alpine meadows.
00:56En su norteamericano está Brunica,
01:00un pequeño ciudadano en la provincia de Tirol.
01:10Y un gran home de un restaurante de 16th-century manor de la restauración
01:14transformando el futuro de la gastronomÃa.
01:19Atelier Muzma.
01:23At the helm is ground-breaking chef
01:27Norbert Niederkofler.
01:29The philosophy of the restaurant is Cook the Mountain,
01:34which sounds very romantic, but it's very complex,
01:38because you're here to think in a completely different way.
01:45Norbert was born in Letargo,
01:47a small Italian village nestled in the Dolomite Mountains.
01:52It was great for us as kids to grow up there,
01:55because, you know, you could play out in the fields,
01:57you could play out in the forest,
01:58and so there was absolutely no danger.
02:01We had a little shop where my mother was selling everything
02:05what you needed in a small village.
02:07So I grew up in this ambience,
02:09and I loved it all the time.
02:12Later, I wanted to explore,
02:14so I was doing a lot of mountain climbing
02:15to see how high you can go,
02:17and especially to see really what ingredients is there.
02:21There's lots of ingredients up on the mountain.
02:24This is one of the main reasons why I became a chef.
02:30At just 17,
02:32Norbert went to train at a culinary college in Germany,
02:36and after graduating,
02:37went on to travel the world.
02:40And I went to Switzerland,
02:42and from Switzerland I went to U.S.,
02:43Mexico, Guatemala, Nicaragua, Belize, and Honduras,
02:46and so I was working in the U.K.
02:49Kitchen helped me really to live my life.
02:53But I always had a lot of love for the mountains,
02:56and the mountains, they had a great effect for me.
03:01Missing home,
03:03Norbert decided to return to Italy
03:05to run a kitchen in a hotel in the Dolomites.
03:10There, he would spend the next 29 years
03:13transforming the restaurant from a pizzeria
03:18to a three-Michelin-star fine dining establishment.
03:23I brought techniques from Tokyo,
03:25I brought techniques from U.S.,
03:26I brought techniques from London,
03:28I brought everything that I learned around the world.
03:31Norbert had successfully brought global cuisine to Italy.
03:35But then, his focus started to shift.
03:39They really started to talk to the guests,
03:41they said,
03:41hey, listen, why are you coming here?
03:43And the answer was always the same.
03:44We are coming here for the nature,
03:46and we are coming here for the food.
03:48Norbert realized he had everything he needed on his doorstep.
03:54And by substituting imported ingredients
03:56with what could be found on the mountain,
03:58he could contribute to the sustainability of the planet.
04:03We have to rethink gastronomy in a completely different way,
04:06because otherwise we are running out of products.
04:08We have to take care about nature.
04:11In 2008, I wrote Cook the Mountain,
04:13and Cook the Mountain is still today the same philosophy.
04:17We build up in four pillars.
04:19One pillar is we're not using any olive oil.
04:21Everybody said, hey, you're crazy,
04:23you can do a restaurant without olive oil in Italy,
04:25are you nuts?
04:26They said, no, you know,
04:27I look out of the window and 1,700 meters over the sea level,
04:31there's no olive trees,
04:31so why should I use olive oil?
04:33We have to find a substitute for this.
04:36The second thing, which is very important,
04:38no citrus was the same thing.
04:40You cannot do a Mediterranean cuisine without any citrus.
04:42I said, yes, we can.
04:44And the third pillar was we're not using any greenhouses.
04:48It's very complex,
04:49because you have to think one year ahead,
04:51so two-thirds of the products, we preserve them.
04:53We work today with something between 400 to 500 different types of wild herbs,
04:59different types of mushrooms,
05:01different types of roots,
05:03different types of vegetables.
05:05And the fourth pillar was really,
05:08and it's still one of the most important ones,
05:10which is the no waste.
05:13After more than 30 years as a highly decorated chef,
05:18Norbert embarked on a new adventure,
05:20opening Atelier Musma that encompasses his cook,
05:25the mountain philosophy,
05:27which, after just four months,
05:29broke a world record becoming the fastest restaurant ever
05:32to achieve three Michelin stars.
05:35It's also ranked in the world's best 50
05:37and holds a green star for outstanding commitment
05:40to ethical environmental practices.
05:44It's about food security.
05:46I want to be part of really thinking in a different way,
05:49and so this is the future.
05:56Not for one minute thought I would be in Italy,
05:58in the mountains,
05:59cooking in one of the best restaurants in the world.
06:02I can't imagine what possibilities are around the corner
06:05in a place like this.
06:08There's definitely going to be a lot of ingredients
06:10and styles of cooking that I'm not used to,
06:12but I like to be challenged,
06:14and that's exactly what's going to be, a challenge.
06:17There's so much about their philosophy of reducing waste,
06:20and I think that there's, like, a huge opportunity
06:22to bring so much of that into my own cooking.
06:25I'm really, really excited to roll up my sleeves
06:27and get to work.
06:40Gentlemen, I'll explain you a little bit
06:42the philosophy of Cook the Mountain.
06:46To help the finalists understand Norbert's philosophy,
06:49they'll be given a masterclass in how it works,
06:53starting with a dish that epitomises his four pillars,
06:57a zero-waste tartare using local freshwater fish.
07:02We are not stopping until we use every part of the fish.
07:05So, from the scales to the skin to the meat
07:08to the bones to the head, everything.
07:10And the dish, what Mauro shows you now,
07:12this is what came out.
07:14We have the fish tartare.
07:16The difference using the fishes
07:18from the lakes and the rivers is, like, huge.
07:21Of course, the taste,
07:22but also the flesh from the fishes,
07:24really delicate.
07:25We just dress it up with a little bit of grapeseed oil,
07:29which is really important for us.
07:31We're in Italy,
07:32and we're not using olive oil,
07:33so it's quite, hmm, shocking.
07:36And the third pillar is no citrus.
07:39And you know how much citrus you need in the kitchen
07:42to balance the dishes,
07:43so we had to find substitute for the citrus.
07:46Local apples.
07:48Green apple has a lot of acidity.
07:50It has to balance everything
07:52what usually you would do with a lemon.
07:54We mix everything up,
07:56lay them down with a ring,
07:57with a spoon, just press it gently.
08:00The tartare is topped with a variety
08:02of foraged mountain herbs.
08:07Then on top, we have the scales, the skin.
08:10The scales, we wash them,
08:12and then we deep-fry them,
08:13so they're really crunchy.
08:16And also the bones in the head.
08:18We make a sauce out of it.
08:19It's like a bourblon.
08:21We really used everything.
08:26Absolutely stunning.
08:27So, this is our whitefish tartare.
08:29You want to try it?
08:30Yes, please.
08:33Normally, in most restaurants,
08:35we'd probably be very tempted
08:37to put a bit of citrus with that.
08:39Yeah.
08:40But you're still getting the macidity notes.
08:42The sweet sharpness from the apple,
08:44really delicious.
08:48Norbert's second masterclass dish
08:50celebrates vegetables
08:51that flourish in the Dolomites.
08:55Beetroot gnocchi is one of our signature dishes.
08:58It was done, I think, 2013.
09:02We wanted to recreate a beetroot garden.
09:05It's an iconic dish.
09:07We tried to take it off the menu very often,
09:10but we didn't succeed
09:11because people are still asking.
09:13So, we use products which are under the soil.
09:16So, it's potatoes, it's daikon,
09:19it's horseradish, and it's beetroot.
09:22The centrepiece of the dish
09:24is potato gnocchi,
09:26flavoured with beetroot juice.
09:27We get the right thickness,
09:29which is, I think,
09:30one of the most difficult parts of this dish.
09:33Inside the gnocchi
09:34is a horseradish-infused set cream.
09:38It's really intense.
09:39So, the feeling that we're going to put inside
09:41is popping up in the mouth.
09:43The stuffed potato gnocchi
09:45is then crafted to resemble a baby beetroot.
09:48Whoa!
09:50You need to close it properly.
09:51Otherwise, when you cook it,
09:52you put it in the water,
09:53it will open up.
09:54It's not a problem.
09:56You cook them,
09:57and then you finish with a beetroot glaze.
09:59It looks incredible,
10:01the glaze and the shine.
10:02They do look like perfectly turned beetroots.
10:06Then we created the soil.
10:07We have very traditional bread from this area.
10:10Tenen seeds, cumin inside.
10:11The crumbs, you cannot use them in any way
10:13because they are too hard.
10:15So, that's why we created the soil with this crumb.
10:18We dust it up,
10:19so we have this sand consistency.
10:22Finely ground-burned vegetables
10:24are then incorporated
10:25to replicate the colour of soil.
10:28So, just mix it.
10:30When you add the beer,
10:32it's like when you take a wet soil
10:34and you smell it.
10:35This is the effect of the beer.
10:37We have this glaze.
10:39Now we're going to kind of like paint the dish.
10:42We're going to put the soil on top of it.
10:45Those are the gnocchi,
10:47nice and glazed,
10:48and we put them on top of the soil.
10:52It's incredible how much they look like
10:54a perfectly cooked baby beetroot.
10:56Then we finish with the daikon cream.
10:59We do two small canals.
11:02It looks like it should be
11:03hanging in a gathering.
11:07The texture of the dough on the outside,
11:10it's soft,
11:10but it still has the bite
11:11and the chew
11:12and the sweet earthiness of the beetroot.
11:14Horseradish, amazing.
11:16It's so beautiful.
11:17The thing's such a detailed dish
11:18has got such few ingredients.
11:20It's excellent.
11:23With an abundance of freshwater lakes
11:26and streams in the mountains,
11:29Norbert's final dish
11:30makes use of a common fish
11:32often overlooked in Western Europe.
11:39We call it catfish and kefir.
11:44Catfish usually is not a very prestigious fish
11:47because it lives in mat
11:48and you know also the meat
11:49has always this matty taste.
11:51But there's some local guys,
11:53they started to farm this fish
11:55with very clean water.
11:56So now the fish changes completely.
11:58The flesh of this fish
11:59is really beautiful.
12:00It's really firm.
12:01We take the fillers off.
12:03Then we have to make
12:03a soya sauce glaze.
12:05So obviously we're not
12:06using soya sauce coming from Japan.
12:09So I learned how to make a soya sauce
12:11out of mountain lentils.
12:12Also the glaze has local plump
12:15that we marinate a little bit
12:17with a mountain honey
12:18and local whiskey.
12:19And then we let it like grow
12:21and ferment a little bit.
12:22It smells amazing.
12:23We try always to learn
12:24to bring ideas back
12:26to bring it here
12:26but then using local products.
12:29So this is a Japanese technique
12:30of cooking fish, glazing up.
12:34The glaze catfish
12:35is delicately cooked
12:36on an open fire grill.
12:39We are working on open fire
12:40because people from this area
12:42have always cooked on open fire.
12:43Especially when you were up
12:45in the mountains
12:45there was no electricity
12:46so there was just the open fire.
12:48Then smoked
12:49using pine tree stems
12:51from the Dolomites.
12:53And using the pine to smoke
12:56gives you a flavour of the pie.
12:58Incredible.
13:01Now we are going to
13:03dress up the plate.
13:05To accompany the soy glazed
13:07and pie smoked catfish
13:09is a kefir based yoghurt
13:11which substitutes citrus.
13:13We add the acidity of the kefir
13:15to cut off the fattiness
13:17of the fish
13:18that is like really intense.
13:20And an oil made from grape seed
13:23which lends itself to any flavour.
13:26In grape seed oil
13:27there is no colour
13:28and there is no taste.
13:30So we take the green parts
13:32of the leek
13:32which usually we don't use
14:03and we make an oil out of it.
14:04It's a muddy flavour
14:05but like I say
14:05it's so clean.
14:06I love soy sauce.
14:08Definitely get the smells from it
14:09but slightly different
14:10not just a classic soy sauce.
14:13It's very creative
14:13and clever.
14:16What do you think
14:16about Cook the Mountain?
14:18Fascinating.
14:18Absolutely incredible.
14:19It's such an interesting concept.
14:22I love it.
14:22Now we are looking forward
14:24to eat some of your dishes
14:25which are inspired
14:27by our philosophies.
14:29Maurer is going to show you
14:31where we are doing foraging
14:32asking questions.
14:34All the best.
14:34Have good luck.
14:35Let's go on forage.
14:36Yes chef.
14:37Thank you so much.
14:38Okay.
14:47The finalists
14:49will now experience
14:50the majesty
14:51of what the Dolomites
14:52have to offer.
14:53Wow.
14:54Look at that.
14:55Whoa.
14:56Oh my God.
14:58And discover the abundance
14:59of produce
15:01in Norbert's larder.
15:07So as you can see
15:08wild raspberries
15:09doesn't mean
15:10it has to go on pastry.
15:11It can be fermented
15:12it can be preserved
15:12using a lot of on the sauces.
15:16Over here we have oxalis
15:18the leaves
15:18really gentle
15:19acid
15:20so this is something
15:22that we can use
15:23to replace
15:24you know
15:24no lemon
15:25no citrus
15:25this is a lifesaver
15:27sometimes.
15:29Like green apple
15:30like the skin
15:30off the green apple.
15:31Exactly.
15:32Up here in the mountains
15:34the volume's turned up
15:35on all the flavours
15:35and I'm already thinking
15:36about where
15:37I could go with it
15:38it's amazing.
15:40As you can see guys
15:41over here
15:42we have white watercress
15:43have you tried this?
15:44No
15:44can we try now?
15:44Yes this is
15:45what we have to
15:48oh wow
15:49this is like
15:50super
15:51powerful
15:52spicy
15:53we cannot find
15:54like chilli
15:54on the mountain
15:55right
15:55so this is what
15:56we use
15:56like as a spiciness
15:57yeah
15:58that's amazing
16:00absolutely incredible
16:01out here
16:01there's so much
16:02that you would
16:03walk over
16:03without noticing
16:04it
16:05and to see it all
16:06through the chef's
16:08eyes
16:08it's fantastic
16:10once you know
16:11what you're looking
16:12for
16:12you can really see
16:13that there is
16:14stuff wherever you
16:15look
16:15every footstep
16:16you find something
16:17different
16:20the finalists
16:22now have just
16:23one hour
16:24to produce a dish
16:25that shows
16:25they understand
16:26the cook
16:26the mountain
16:27philosophy
16:29combining their
16:30forage produce
16:31with a larder
16:32of locally
16:32sourced ingredients
16:35whoa
16:37wow
16:38it's incredible
16:39things I've never
16:40seen before
16:41you know
16:42for this now
16:43you need instinct
16:44you need taste
16:45and you need creativity
16:47a bit daunting
16:48you think you know
16:49how to cook
16:50and everything is
16:51throw the curb
16:52on out
16:52but it's a challenge
16:53you have no
16:54classic ingredients
16:56it's new
16:57you don't know
16:58the taste
16:58you don't know
16:59how things react
17:00when you cook them
17:01my brain's fried
17:02right now
17:04I think they have
17:05a lot of nerves
17:06yes
17:08this is a big task
17:09you can go first
17:13Mark
17:14is basing his dish
17:15around a prized
17:16cold water fish
17:17found in the lakes
17:18and rivers
17:19of the Dolomites
17:20Arctic char
17:21it's something
17:22I haven't really
17:23cooked with before
17:24so I wanted to try
17:25and push myself
17:26a little bit
17:26to try something
17:27new and different
17:29I'm going to cure it
17:30with some salt
17:31and a little bit of sugar
17:32and the mountain moss
17:34it's just a very like
17:35evergreen
17:36mossy kind of flavour
17:39alongside the moss
17:40cured char
17:41Mark plans to serve
17:42vegetables grown
17:43in the mountains
17:44rich soil
17:46I've cooked kohlrabi
17:47like this
17:48a couple of times
17:48before it's like
17:49steamed from the inside
17:51and then I've just
17:52toasted some pumpkin seeds
17:53over the coals
17:54now I'm just breaking
17:55them down
17:55with the watercress
17:56that we picked
17:56this watercress
17:57is really strong
17:58so I'm hoping to make
17:59like quite a punchy
18:00little dressing
18:01Mark plans to highlight
18:02his understanding
18:03of Norbert's philosophy
18:04with his beurre blanc sauce
18:06traditionally made
18:08with lemon juice
18:10so this is the
18:11sorrel stems
18:12that we picked earlier
18:14really citrusy
18:15really fresh
18:15really vibrant
18:16so this will hopefully
18:17add some acidity
18:18to the dish
18:20definitely feeling nervous
18:21but I want to make sure
18:22that I'm bringing
18:23something quite delicious
18:24and quite fun
18:25to the plate
18:28Luke is hoping
18:29to replicate
18:30an ingredient
18:31substitute he saw
18:32in the masterclass
18:33in a dish
18:34centred around
18:35mountain mushrooms
18:37to be honest
18:38I've never seen
18:39anyone make
18:39their own soy before
18:40that's a first
18:41for me
18:42Chef Norbert
18:43used it in the
18:44catfish dish
18:44so hopefully
18:45I'll have like
18:45a sticky glaze
18:46so I haven't got
18:47the exact recipe
18:47sort of going
18:48for a similar
18:49flavour profile
18:50for Luke's take
18:52on the soy glaze
18:53he's experimenting
18:55by adding
18:55preserved baby
18:56pine cones
18:59they've got
19:00quite an earthy
19:01taste
19:01they do taste
19:02quite familiar
19:03but I've never
19:04used them
19:04to bring citrus
19:06acidity
19:07to his creamy
19:08white wine sauce
19:09Luke's using
19:10another of Norbert's
19:11ideas
19:13I've just added
19:14a little bit
19:15of the container
19:15to it
19:16for citrus
19:19I hope I'm
19:20fresh Chef Norbert
19:21but this definitely
19:21isn't my clipping
19:22I'm sort of
19:23going on a whim
19:24a little bit
19:26Gareth is attempting
19:27to reversion
19:28Norbert's fish
19:29tartare
19:30using meat
19:31I've got a
19:32nice piece
19:32of aged lamb
19:33here
19:33so I'm going
19:34to do a
19:34lamb tartare
19:35the loin
19:36I've taken off
19:36and I've just
19:37diced it up
19:38the leeks
19:38are on the barbecue
19:39I want to get
19:40those nice and
19:41charred
19:41do a similar
19:42burnt leek oil
19:43that we're shown
19:44today
19:44to bind
19:45tartare with
19:46he also
19:47intends to
19:47season the
19:48lamb tartare
19:49with finely
19:50chopped
19:50preserved leeks
19:51they taste
19:52just like
19:53a pack of
19:53pickled onion
19:54monster munch
19:54it's amazing
19:55and fermented
19:57baby daikon
19:58it gives you
19:59both texture
20:00and acidity
20:02as Norbert
20:02used every
20:03part of the
20:03white fish
20:04in his tartare
20:05Gareth plans
20:06to do the
20:07same
20:07with a lamb
20:10I want to
20:11make a
20:11lamb
20:12and wild
20:13water
20:13cress
20:13sauce
20:15I've roasted
20:16the bones
20:16on the barbecue
20:17to get that
20:18smoky flavor
20:18to bring it
20:19to a stock
20:20just trying to
20:21have zero waste
20:23I think that
20:24they really
20:24got the idea
20:25of what
20:25cook the
20:26manta is
20:27they've been
20:27inspired like
20:28a lot of
20:28what they've
20:29seen
20:29and they are
20:30like also
20:30trying to
20:31change it
20:32a little bit
20:32with their
20:33style
20:33they're not
20:34playing safe
20:34somehow
20:35so I like
20:36them
20:46Mark
20:46will be
20:47first to
20:47serve
20:48with his
20:48optic
20:49char
20:49creation
20:50very
20:50nervous
20:50very
20:51very
20:51nervous
20:51about
20:51serving
20:52this up
20:53I just
20:53hoping
20:53it's
20:54taking on
20:54a lot
20:54of the
20:54flavours
20:54of the
20:55moss
20:55that I
20:55put
20:55through
20:55it
20:56he intends
20:57to bring
20:58the dish
20:58together
20:58by channeling
20:59his professional
21:00experience
21:01of cooking
21:01over flame
21:02so basically
21:03I get coals
21:04and then I blow
21:05through them
21:06to like
21:06basically inject
21:07heat onto
21:07the skin
21:09it's quite a
21:10delicate way
21:11of just
21:11cooking the
21:12skin
21:12and not
21:13really
21:13affecting
21:13the flesh
21:14itself
21:16very happy
21:17with my
21:17kohlrabi
21:19I've just
21:20dressed the
21:20kohlrabi
21:21with a little
21:21of the
21:21strawberry
21:22preserving
21:23liquid
21:23this is
21:24a watercress
21:25dressing
21:28very challenging
21:29to come up
21:29with a dish
21:30like this
21:30in one hour
21:31and to have
21:31it all
21:32come together
21:32in the way
21:33that you
21:33want it to
21:33but I think
21:34trying to
21:34take a lot
21:35of what
21:35he's shown
21:36us today
21:36in the
21:36kitchen
21:36and try
21:37and do
21:37my best
21:37with it
21:44so Mark
21:45how do you
21:46feel
21:46I feel
21:47like I've
21:47tried to
21:47engage
21:48with
21:48everything
21:49you've
21:49been
21:49teaching
21:49us
21:49today
21:50and
21:50bring
21:50you
21:50a
21:51lovely
21:51dish
21:52Mark
21:53served
21:53Arctic
21:54char
21:54in a
21:55mountain
21:55mosque
21:56cure
21:56on a
21:57foraged
21:57watercress
21:58and roasted
21:58pumpkin
21:59seed
21:59dressing
22:00with kohlrabi
22:01cooked under
22:02coals
22:03and a
22:03beurre blanc
22:04flavored
22:05with sorrel
22:05stems
22:06wow
22:07great idea
22:13fish
22:13I love it
22:14in this way
22:14it's really nice
22:16it's really clear
22:17but I would have
22:18given more
22:19smoked crunchiness
22:21to the skin
22:21because this
22:22because this
22:22is a little
22:22bit chewy
22:23the combination
22:24with the
22:24beurre blanc
22:25and with
22:25soap
22:25and this is
22:26really good
22:26acidity
22:27a little bit
22:27of sadness
22:28of the beurre blanc
22:29is great
22:29and the watercress
22:31which gives a lot
22:31of freshness
22:32is a great dish
22:33thank you very much
22:37can't thank you
22:38enough for
22:38bringing us
22:39into your kitchen
22:39for sharing
22:40your knowledge
22:41it's wonderful
22:41to see the work
22:42and the dedication
22:43and rigor
22:44that goes into
22:45that process
22:46here
22:46thank you very much
22:47chef
22:47thanks a lot
22:47thank you
22:49very relieved
22:50obviously a huge
22:51pressure
22:51cooking with such
22:52unfamiliar ingredients
22:53in front of
22:54one of the most
22:54highly decorated
22:55three Michelin star
22:55chefs in the world
22:56it was just
22:57fantastic
22:57absolutely amazing
23:03Luke is next
23:04to serve
23:04I'm using a glaze
23:06a similar glaze
23:06to what was used
23:07on the catfish dish
23:08obviously mine's
23:09nowhere near as good
23:10have you been used
23:11to cook with fire
23:12chef
23:12I've not cooked
23:13with fire very much
23:14no
23:14this is my second
23:15time doing it
23:17obviously you know
23:18with the open fire
23:19you have to know
23:20how it works
23:20with the temperature
23:21with the timing
23:23so it's very difficult
23:24I think the glaze
23:25is quite nice
23:26it's sort of
23:27burning onto it
23:27a little bit
23:28on the barbecue
23:28but that's sort of
23:29what I was looking for
23:30keep layering the glaze
23:33I'm sort of using
23:34the very dry end
23:35piece of the spec
23:36of the pancetta
23:37but it's way
23:38way firmer
23:38trying to use it
23:39in a similar way
23:40to chef did
23:40with the heart
23:41so I'm going to grate it
23:42I feel quite nervous
23:44to be honest
23:44and I don't normally
23:45but it's because
23:46it's so different
23:47to what I'm used to
23:47I don't know
23:48if I'm onto something
23:49or whether I'm doing
23:50something completely wrong
23:51here that's not going
23:53to work at all
23:55I'm hoping he sees
23:56the philosophy
23:57I'm using ingredients
23:58I've never used
23:59I'm taking inspiration
24:00from the sauce
24:01from what I've literally
24:02just watched
24:02the glaze
24:03what I literally
24:04just watched
24:04the herbs
24:05that we've literally
24:06just got and picked
24:07so yeah
24:07that's what I'm hoping
24:09he sort of sees that
24:13look
24:15welcome
24:15wow
24:16I wanted it to look
24:17like it was sort of
24:18mushrooms still growing
24:19on the forest floor
24:20looks great
24:21thank you
24:22Luke's dish
24:24is a trio of mushrooms
24:25in a lentil soy
24:27honey
24:27and preserved pinecone glaze
24:30topped with speck shavings
24:32and a creamy white wine
24:34and leek sauce
24:35flavored with speck
24:37and kefir
24:37split with watercress
24:39and sorrel oil
24:45I love really
24:46that you used
24:47all the mushrooms
24:48that you play around
24:50a little bit
24:50what we are doing
24:51glaze with the soy sauce
24:52a little bit too liquid
24:53so making the glaze
24:54a little bit thicker
24:56but otherwise
24:57I like the sauce a lot
24:58it's a great idea
24:59yeah with the speck
25:00it's fantastic
25:01for one hour time
25:02it's a great dish
25:06so how do you feel
25:07using those products
25:08yeah I'm definitely
25:09starting to feel like
25:10I want to get into
25:11foraging a little bit
25:11I quite enjoy that
25:12it's quite a nice feeling
25:14cool
25:14all the best for you
25:16thank you for your feedback
25:17thanks a lot
25:18thank you
25:22it was a good experience
25:23I feel like
25:24I was on to
25:25quite a good idea
25:27to be honest
25:27I'd like a second shot
25:28on it
25:29I'd like to take
25:30some of the feedback
25:30he gave me
25:31and do it again
25:32I think
25:35last to serve
25:36is Gareth
25:37need to start
25:38plating
25:38who's ready to add
25:40his mountain
25:40flavourings
25:41to his tartare
25:43so that's some
25:44of the burnt leek oil
25:45that's going in
25:46and then I've got
25:47preserved leeks
25:48and preserved baby
25:50daikon
25:50and a few of the
25:51flowering buds
25:52of the horseradish plant
25:53but I just want to go
25:54easy with all the things
25:56I'm adding in
25:56it has to be balanced
25:58I don't want anything
25:59to overpower
26:05some wild flowers
26:07a lot more difficult
26:09doing this
26:09when you are shaking
26:11how have you made
26:12the sauce
26:12I've roasted the bones
26:14on the barbecue
26:14made up of stock
26:15now I will be happy
26:16I hope so
26:18putting a plate
26:19of food up
26:19to a three Michelin
26:21star chef
26:21is no mean feat
26:22definitely nervous
26:23but I'm going
26:24with my head high
26:25and confident
26:25and serving my dish
26:27hello chef
26:28hello Gareth
26:28how's it going
26:29yes sir
26:30I think I'll be better
26:31after this has been tasted
26:35Gareth's dish
26:36is lamb tartare
26:37flavoured with burnt leek oil
26:39preserved leeks
26:40daikon and horseradish buds
26:42topped with fennel pollen
26:45and wild flowers
26:46served with a lamb bone
26:48leek potato
26:49and watercress sauce
26:50I think the plate
26:52looks really good
26:57from the meat side
26:58it's good
26:59you don't cut it
27:00too small
27:00you have to bite
27:01a little bit of lamb
27:02and then you taste the lamb
27:03so it's great
27:04the flavours in the sauce
27:05is quite interesting
27:07because it's a little bit
27:07of sweetness in there
27:08but then in the end
27:09you have the freshness
27:10you have the
27:10little bit like
27:11the horseradish
27:12coming through
27:13from the watercress
27:14and so it's a great balance
27:15it's a very nice dish
27:16congratulations
27:17thank you chef
27:20I see that you really
27:22have cooked the mountain
27:22in your soul
27:24thank you very much
27:25cheers
27:25thank you very much
27:26thank you
27:26thank you
27:30I feel great
27:31it was positive feedback
27:33he seemed to enjoy the dish
27:34he seemed to understand
27:35where I was going with it
27:36and that I followed
27:36his philosophy
27:37of cooking the mountain
27:42couldn't have been happier really
27:47I think the challenge
27:48went really well
27:50they really understand
27:51the philosophy
27:52of cooking the mountain
27:54they were very interested
27:56you could see it
27:57I'm really looking forward
27:59to tomorrow
28:01today has been one of the most
28:02incredible days
28:03of my career so far
28:04some techniques
28:06and wisdom
28:07and information here
28:08I'll take with me
28:09for the rest of my career
28:09absolutely
28:11it's been a huge learning
28:13experience
28:15to get to spend some
28:16close quality time
28:18with such a high level chef
28:21when you think about it
28:23and you list everything
28:24that has happened
28:25in one day
28:26it's amazing
28:27it's you know
28:28more than some chefs
28:30do in their lifetime
28:43it's day two
28:44in Brunico
28:46and the three finalists
28:48are about to join
28:49Norbert's elite brigade
28:51of chefs
28:52for a once in a lifetime
28:54service
28:58the prospect of
29:00going to cook
29:00a full service
29:01in the three Michelin star restaurant
29:03is weighing over me
29:04quite heavily
29:06I've been waking up
29:08through the night
29:08thinking about it
29:09it's one of the biggest things
29:11any chef can aspire to do
29:15it's definitely a long way
29:16from being in my pub kitchen
29:18in Winchester
29:19based on what I've seen
29:21of the team so far
29:22I think they're going
29:22very very organised
29:23I definitely don't want
29:24to be falling behind
29:29perfection is kind of table stakes
29:30at this stage
29:31what you need
29:32is a whole other level
29:33of accuracy
29:34artistic integrity
29:35and rigour brought to the dishes
29:37that I just hope
29:38I can get close to achieving
29:46today you'll be in charge
29:47of two dishes
29:49Luke will be responsible
29:51for the fish tartare
29:52from Norbert's masterclass
29:55but will also have the challenge
29:56of making the restaurant's version
29:58of an Italian staple
29:59which celebrates
30:00one of the Dolomites
30:01most prominent species
30:04following up our philosophy
30:06of cook the mountain
30:06is a risotto
30:08we made with a buttermilk
30:10infused with some pine trees
30:13full of trees all around here
30:15all pines
30:15to further enhance the flavour
30:18a pine needle butter
30:20is incorporated
30:21you add slowly the butter
30:23so you get the green colour in
30:24really powerful
30:25so it has to be balanced
30:27really well
30:30risotto must be held in
30:31when you bite it
30:32you can still feel the crunchiness
30:34that's almost the finished consistency
30:36there
30:36exactly
30:38then you have to add some cheese
30:40so to make it creamy
30:42the grey cheese cream
30:44is made from the milk
30:45of mountain grazing cows
30:47once a wasted resource
30:49due to their remote location
30:51one of the lowest
30:52fed cheeses in the world
30:53the final garnish is
30:55a smoked fish roe
30:57not that much
30:57not too strong
30:58otherwise it will cover up
30:59all the delicate taste
31:01from the risotto
31:02and a pine oil
31:07definitely fits in with all the style
31:09that we've shown yesterday
31:13look are you fine with your dishes
31:14with the risotto
31:15and also with the tartar
31:16I hope so
31:17so
31:19you look pretty confident
31:20you give your best
31:21and you will do fine
31:24it's going to be a challenge
31:25because it takes 20 minutes to cook
31:28if I cook it incorrectly
31:29and it's time to come up
31:30there's going to be a big problem
31:32I wouldn't cook it to order from raw
31:35in my restaurant
31:36Luke's first job
31:37is to tackle the risotto's
31:39unique flavouring
31:41this is the pine I'm preparing
31:43for the oil
31:45in the risotto
31:46we need 200 grams
31:48of just the needles
31:49I only really ever
31:51use pine
31:52in smoking
31:54not in eating
31:55I think the pine around is
31:56a lot better than it is at home
31:58Mark is busy prepping beetroot
32:00for chef's garden inspired starter
32:06I'm just going to get these
32:07peeled and broken down
32:08to start making my beetroot reduction
32:09my horseradish cream
32:11is simmering
32:12for the filling
32:14and then my potatoes
32:15are cooking
32:15for the actual gnocchi dough
32:19he also needs
32:20to perfect a main dish
32:21that centres around
32:22Norbert's
32:22no waste philosophy
32:24using a lesser known
32:25cut of beef
32:26the diaphragm
32:27we are not buying
32:29the parts
32:30we are buying
32:30the whole animal
32:31I'm thinking
32:32what I'm going to do
32:32with the rest
32:33so we had to learn
32:34to work all the interiors
32:36we had to learn
32:37all the not
32:38so expensive parts
32:39the beef diaphragm
32:40you need to add
32:41burn leak oil
32:42before you're cooking it
32:43so the nice flavour
32:44the caramelisation
32:45will just help
32:46temperature
32:47if you cook it too hard
32:48then it's getting really tough
32:50then it's like
32:50a soul of the chute
32:51it's really delicate
32:53doesn't need much
32:54to cook
32:54flip it over
32:55many many many times
32:57before it finishes cooking
32:59the beef must be seasoned
33:00in a beer
33:01and smoked hay rum
33:03we want you know
33:04the nice smoky flavour
33:05from it
33:05but not like
33:06to be over powerful
33:08then she will give
33:09the last time
33:10on the fire
33:11only thing that you need
33:12really to consider
33:13is the timing
33:13over here
33:14and then after
33:15we cover straight away
33:16not too thick
33:16not too thin
33:17the plating starts
33:19with a smoked leek
33:20and shallot pesto
33:22just a spoon
33:23in the middle
33:24and a yoghurt
33:25and fermented barley
33:26sauce for citrus
33:27we don't want it
33:28like too hot
33:29not too cold
33:30the bitterness
33:31really important
33:32when you make the cream
33:36this is the beef diaphragm
33:39it was absolutely beautiful
33:40incredible to see
33:41fire used
33:42with such a delicate touch
33:42with that little diaphragm
33:44to get that like
33:45perfume of smoke through
33:46it's absolutely fascinating
33:47Mr. Open Fire
33:50you got the right dish
33:52for you
33:52absolutely
33:52are you ready
33:54as ready as I'll ever be
33:55have a great service
33:56thank you very much
33:57cheers
33:57thank you
33:59Mark now has a lot to juggle
34:02yeah a lot of prep to do
34:03the beetroot gnocchi
34:04for the first course
34:05needs to be made
34:06nearly forgot the beetroot
34:07so wouldn't have gotten
34:09far without that
34:09on top of this
34:10he also needs to tackle
34:12a horseradish filling
34:13you've got to make sure
34:14it's all exact
34:15in each of the little molds
34:16and make a smoked leek
34:19and shallot pesto
34:20for the beef dish
34:21all new techniques
34:22and everything
34:22so full on
34:23not a lot of time to do it
34:26Gareth for the first time
34:28is tackling the catfish
34:30I don't even know
34:31where to begin with this
34:32to create Norbert's
34:33third masterclass dish
34:35it's a different shaped fish
34:37you know
34:37and the skin's very thick
34:39but just trying to follow
34:40the bones
34:40trying not to
34:41waste any meat
34:43but he'll be finishing
34:44off the meal
34:45with a unique take
34:46on the famous Italian dessert
34:49affogatto
34:51well affogatto
34:52you know
34:52is one of the classic
34:53things in Italy
34:54normally you do it
34:55with vanilla ice cream
34:56and with an espresso
34:58on the top
34:59but this is made out of
35:00lupini
35:01it's a grain from this area
35:02it's one of the only product
35:04you can get coffee
35:05out of it
35:06lupini was a substitute
35:08for the coffee
35:08in the old days
35:09it was too expensive
35:10for the people here
35:10because people were poor
35:11so that's why
35:12they used lupini
35:13very simple ingredient
35:15but it's a lot
35:15of different techniques
35:17during service
35:19Gareth's trickiest challenge
35:21will be to plate
35:21four lupini elements
35:23beginning with a crumble
35:26it's about reusing
35:27the grain
35:28not creating any waste
35:29this is the mindset
35:31you use things
35:31up to 100%
35:32to follow
35:33is lupini powder
35:35which Gareth
35:36will need to grind down
35:37to a fine consistency
35:38it's coming through
35:39yeah
35:40it smells like
35:41toasted coffee beans
35:42toasted coffee beans
35:43right
35:45another part
35:46we create an ice cream
35:46from
35:48you see the consistency
35:49you just mix it
35:50to make it creamy
35:51a little bit
35:55in the center
35:56you press down
35:57a little bit
35:58it made the
35:59rocher look very easy
36:00we do a lupini
36:01infusion
36:02we reduce it
36:04until it gets a glaze
36:06I've never seen
36:07anything like it
36:08the dish is finished
36:09with a burnt
36:10italian meringue sauce
36:12you burn the meringue
36:13and then it gets used
36:15to make the sauce
36:16yeah
36:16so you give this nice
36:17creamy
36:17and nutty taste
36:19amazing
36:25it tastes just like an affogato
36:27you get the bitterness
36:28and the sweetness
36:29and the creaminess
36:29all the elements
36:31are there
36:32it's a huge challenge
36:33and a big responsibility
36:35I don't want to be the one
36:37who lets the team down
36:38I'm going to make them proud
36:41there's 30 minutes
36:42there's 30 minutes
36:42until service
36:44and Luke
36:45is filleting the fish
36:46for his tartare dish
36:48the most delicate fish
36:49I've ever worked with
36:52the flesh on it
36:53you just touch it
36:54and it will just turn to mush
36:55in your fingers
36:56made quite a mess
36:57of that one
36:59for a freshwater fish
37:00try to touch less
37:01as you can
37:02the flesh
37:08silly job isn't it
37:09it's about 500 bones
37:11in this one fillet
37:12I mean
37:13they're like
37:13they're so small
37:14I can't even feel them
37:15through the gloves
37:16I tell you what
37:17I won't be putting
37:17fresh water fish
37:18on my menu
37:19anytime soon
37:19too many bones
37:22Mark now faces
37:23the daunting challenge
37:25of creating
37:2545 gnocchi
37:26that must all
37:27perfectly resemble
37:28a baby beetroot
37:31putting the
37:32little horseradish
37:32cream inside
37:33the dough
37:34you have to move
37:35very quickly
37:35or else the filling
37:36starts to melt
37:37a bit of a challenge
37:38but just going
37:38through each one
37:39one by one
37:40to make sure
37:40they're exactly
37:41what they need to be
37:43I think you're
37:44doing really well
37:44just like
37:45be a little bit
37:46faster
37:46because otherwise
37:47it's going to be
37:48soggy all the dough
37:49and when you're
37:49going to put them
37:50inside the boiling
37:50water
37:51you will see
37:51the gnocchi
37:52disappear inside
37:53the water
37:53wait
37:56Gareth's also
37:57got his hands full
37:59of all of the jobs
38:00that I had on the list
38:02this wasn't the one
38:02that I thought was
38:03going to take
38:03the most amount
38:04of time
38:05but like solid
38:07as well as having
38:08to grate enough
38:08beef heart
38:09for the catfish
38:10garnish
38:12he's also got
38:13four lupini elements
38:15to manage
38:17it's infused in the ice cream
38:21so this is going to be
38:22used for the gel
38:23that sits on top
38:24of the ice cream
38:25at the end
38:26this is an infusion
38:27that's very precise
38:28the water has been
38:2993 degrees
38:32really clever
38:32the way they're using
38:33the lupini beans
38:34in all these different
38:35ways
38:37adding to his workload
38:38is the dishes
38:39burnt meringue sauce
38:41do it as fast as you can
38:43otherwise the temperature
38:44will drop down
38:45the meringue goes in
38:47the thermo
38:47with the sunflower seeds
38:49and milk
38:52the thought that goes
38:53behind every single
38:54element is
38:55amazing
39:00with service
39:01fast approaching
39:02the guests arrive
39:04what an incredible
39:06location for our
39:07three finalists
39:08to come
39:08and learn
39:09from a three
39:10Michelin star chef
39:11this is an opportunity
39:12of a lifetime
39:15this is no time
39:16now to drop
39:16the baton
39:17this is serious
39:18our chefs
39:19have got to take on
39:20chef Norbert's philosophy
39:21the importance
39:22of the mountains
39:23the way he tells
39:24that story
39:25through his food
39:25there's no doubt
39:26about it
39:26I think they are
39:27feeling pretty nervous
39:28but they're going to
39:29have to put that
39:29behind them
39:30focus on the dishes
39:31and really deliver
39:33while the guests
39:34settle
39:35Luke is preparing
39:37himself for the
39:38fish tartare dish
39:39I'm just frying off
39:41the fish scales
39:42that I dehydrated
39:44ready for service
39:45so they've got
39:46a real nice
39:47texture and crunch
39:49but he's struggling
39:50with the fresh water
39:51fish's delicate
39:52consistency
39:53if I push the back
39:55of my spoon
39:55against it
39:56it would just
39:56turn to like
39:57mush
39:58so you want to
39:59obviously keep
39:59the bite
40:00and the texture
40:00in there
40:01for when the
40:01guests are eating
40:02it
40:04Are you happy
40:05with that?
40:05Are you happy
40:06with it?
40:07I'm asking you
40:07I think so
40:08I think that's
40:09how it's supposed
40:10to be
40:10yes
40:11So now it's time
40:11to plate
40:13I think plating
40:14I think plating
40:14is going to be
40:14a long dish
40:15to plate
40:16with all this
40:16fine elements
40:17we think it's
40:18just got to be
40:18so precise
40:19Make sure that
40:20you go all around
40:21the edges
40:21press it down
40:22properly
40:23but not too much
40:25everything's got to be
40:26perfectly flat and round
40:28up to the edge
40:29this one you can see
40:30straight away
40:30there is like
40:31much more tartare
40:33on this side
40:33that we need to do
40:34again
40:35Not all the other ones
40:36it's just this one
40:36I'm struggling with
40:38Now you have to
40:39hurry up a little bit
40:40because people
40:41are already waiting
40:42Yes chef
40:42Time against him
40:44Luke still has
40:45the challenge
40:46of carefully dressing
40:47the tartare
40:47with five
40:48mountain garnishes
40:50Go maximum
40:51eight
40:51dishes each
40:53I'm getting
40:53the hang of it
40:54I just think
40:55with these sort of dishes
40:56they take a lot
40:56of practice
40:57a lot of time
40:58How much time
40:59do you need?
40:59I just need to
41:00put the scales on now
41:01Chef
41:01Push, push
41:03Time is getting
41:04Getting closer
41:04Service is getting closer
41:05Go, go, full, full
41:07Go, go, go, full
41:09All good?
41:10Are you happy with?
41:11I'm happy with it
41:12Chef
41:12Okay, service
41:13I hope Chef's happy
41:17with the dishes
41:18that I've put out
41:19so far
41:20It's very intricate
41:22It takes a long time
41:23to plate up
41:23and they've got
41:24a very specific
41:25way they want it
41:26to look
41:28It was a scary bit
41:29just before service
41:31Mark is getting ready
41:34You're just looking
41:35for the right
41:35amount of beer
41:36to the powder
41:36to kind of
41:37clump it together
41:37to make it look
41:38like earth
41:39For the beetroot
41:40gnocchi dish
41:41Very excited
41:42Get them all
41:43blanched and glazed
41:44You can put
41:44all in one basket
41:48Move them gently
41:49so they're not
41:50going to get
41:51stuck
41:55They look incredible
41:57They're such
41:57an interesting
41:58preparation
41:58I've never seen
41:59anything like this
41:59before
42:00It's fascinating
42:01But at every stage
42:02Mark's timing
42:04will be crucial
42:05Got to keep
42:06the pan moving
42:06because they
42:06start to stick
42:07very easily
42:08In seconds
42:08they start to
42:09catch
42:10as the sauce
42:11reduces
42:11Now we dress
42:13the blade
42:13and now we go
42:14Yes, Chef
42:14He needs to
42:15quickly master
42:16the plating
42:16before the beetroot
42:17gnocchi cool down
42:19and lose their
42:20liquid horseradish
42:21center
42:22You are like
42:23a painter
42:24Like a painter
42:25not a painter
42:29Just be careful
42:30if it goes
42:31all around
42:32with a brush
42:32put it inside
42:33and on a line
42:35You must have
42:36to dry one
42:36to see if it's
42:37nice, hot
42:37and liquid
42:40Hot
42:40Beautiful
42:42They look great
42:44Thank you, Chef
42:52For the next table
42:53we need to do
42:53the same
42:53but just faster
42:54Yes
42:55Okay, service
42:59Yes, first table
43:00down
43:01Very real
43:02Starting to feel it
43:04Gareth
43:05now needs to
43:06master the
43:06Japanese technique
43:07of cooking
43:07the lentil
43:08soy glazed
43:09catfish
43:09over the
43:10intense
43:11charcoal grill
43:12There's so much
43:13work that's gone
43:13into it
43:14you know
43:14you want to
43:14look after it
43:15and take care
43:16with it
43:17Be careful
43:17when you cook
43:18it
43:18the glaze
43:18doesn't have
43:19to caramelize
43:19that much
43:20We don't want
43:20the bitter taste
43:22They've come up
43:23the rest
43:23they've been glazed
43:24again
43:25and we're going
43:25to put them
43:27back on the heat
43:27but with
43:28pine smoke
43:34Well, they look
43:35good to me
43:42I think that
43:43you might need
43:43more than that
43:44A little bit
43:45more
43:45Yes, chef
43:47Put the skewer
43:48in
43:48you can feel
43:49the temperature
43:49was like
43:50not enough
43:51cooked
43:51and also
43:51it's like
43:52still a little
43:53bit chewy
43:53inside
43:53so it means
43:54that it's raw
43:55Now running
43:56late
43:57It's nothing
43:57like the
43:58barbecue at home
43:58It's crucial
44:00Gareth makes
44:00no more errors
44:01How long
44:02for the next
44:02dish?
44:03One minute
44:04for the three
44:04top
44:05and then
44:05a five
44:06top
44:06will be
44:06two minutes
44:07after that
44:09Take out
44:09the skewers
44:10A little bit
44:10of garlic oil
44:11salt
44:12and then
44:12the heart
44:12on top
44:13Need to be
44:13really fast
44:14otherwise
44:14the temperament
44:14will drop
44:15down
44:17Now
44:18come to the
44:18pass
44:18with the tray
44:24You have to
44:24go faster
44:25because otherwise
44:25the fish is
44:26cold
44:26so
44:26Yes, chef
44:32Service
44:33Get ready
44:33with the other
44:34catfish
44:34please
44:37First fish
44:38there was
44:38one part
44:39was done
44:39the other
44:40part
44:40was not
44:40done
44:40and you
44:41have one
44:41fish
44:41cold
44:42the other
44:42fish
44:42is warm
44:43The difficult
44:43part
44:44because you
44:44have to
44:45have
44:45everything
44:45just in
44:46time
44:46I need
44:47to find
44:47the rhythm
44:49Now we
44:49have to
44:49push
44:50otherwise
44:50the service
44:51gets too
44:51long
44:52on the
44:53fish
44:54starter
44:56Luke
44:57still
44:57trying
44:58to
44:58balance
44:58speed
44:59with
44:59the
44:59meticulous
45:00plating
45:03just
45:03look at
45:04from this
45:04see
45:04the scales
45:05are out
45:08One of the
45:10scales
45:10was like
45:10one of
45:12them jobs
45:12you can't
45:13try and do it
45:14fast
45:14but you know
45:15that does
45:15take time
45:16this
45:16plate
45:17in
45:17It's not
45:17too easy
45:19Ready
45:20chef
45:20This looks
45:21good
45:21Thank you
45:22Chef
45:22Good job
45:22Good job
45:25Started off
45:26a little bit
45:26slow
45:26but I
45:27definitely
45:27started
45:27to speed
45:27up
45:28First
45:28service
45:29in this
45:29kitchen
45:29I'm
45:30feeling
45:30good
45:32I
45:33Imagine
45:33Luke
45:34was
45:35stressed
45:35in trying
45:36to
45:36plate
45:37this
45:37dish
45:37because
45:38it's
45:38so
45:38delicate
45:42All
45:43of the
45:43fish
45:43is being
45:44used
45:44Sartar
45:45is a
45:45lovely
45:45herbal
45:45note
45:46that just
45:46sings
45:46in the
45:46background
45:47Beautifully
45:48seasoned
45:48We've
45:48got
45:48the
45:48little
45:49pickled
45:49elder
45:50flower
45:50berries
45:50a little
45:51garlic
45:51flower
45:52so
45:52delicate
45:53there's
45:53citrus
45:54notes
45:54from
45:54apple
45:55fantastic
45:56The
45:57sauce
45:57I
45:57think
45:57is
45:58wonderful
45:58and
45:59those
45:59little
45:59crispy
45:59scales
46:00I
46:00mean
46:00how
46:00have
46:00they
46:00stayed
46:01crisp
46:01under
46:02that
46:02sauce
46:02Nothing
46:03about
46:03this
46:03dish
46:03is
46:04missing
46:04any
46:05citrus
46:05or
46:06olive
46:06oil
46:07and
46:07all
46:07those
46:08flavors
46:08that
46:09you
46:09associate
46:09with
46:10the
46:10tartare
46:10I
46:11think
46:11it's
46:11very
46:11very
46:11clever
46:14Back
46:15in the
46:15kitchen
46:15Mark
46:16is
46:16overrun
46:17with
46:17beetroot
46:18orders
46:18Keep
46:19like
46:19glazing
46:20them
46:20and
46:21keep
46:21moving
46:23and
46:24he's
46:24struggling
46:24with
46:25the
46:25pace
46:26We
46:27do
46:27the
46:27plating
46:27together
46:28Yes
46:28So
46:28you
46:29do
46:29this
46:29Yes
46:30Chef
46:31There's a lot
46:32of things
46:32to do
46:33You know
46:34do this
46:34and understand
46:35this in
46:35two days
46:36three days
46:36It's not so
46:37easy
46:38Back
46:39Back
46:39Back
46:39Hot
46:40Hot
46:40Hot
46:40Meat
46:40Roots
46:44We
46:44did
46:44this
46:44for
46:45400
46:45people
46:45so
46:46it
46:47was
46:47fun
46:47Yeah
46:48I'm
46:48sure
46:51The
46:51last
46:51one
46:51Come on
46:55Service
46:57Thank you
46:58very much
46:59Thank you
46:59Chef
46:59Thank you
47:00Back
47:00to work
47:02He did
47:03a good
47:03job
47:03you know
47:03but
47:04this
47:04needs
47:05a lot
47:05of
47:05hands
47:05to
47:05plate
47:06because
47:06you
47:06have
47:07a lot
47:07of
47:07thingy
47:07things
47:07and
47:08everything
47:08has to
47:08be done
47:09just
47:10on time
47:10so
47:11he was
47:12a little
47:12bit
47:12nervous
47:12but
47:13he went
47:14out
47:14well
47:16It's a
47:17piece of
47:17art
47:18It literally
47:18is a
47:19picture
47:19on a
47:19plate
47:22Wow
47:24I've
47:24never had
47:25gnocchi
47:26with a
47:26liquid
47:26sensor
47:26before
47:27It's
47:27earthy
47:27but
47:28light
47:28full
47:28of
47:28big
47:29spicy
47:29horseradish
47:30flavour
47:30and
47:30that
47:30little
47:31soil
47:31This
47:32will
47:32have
47:32no
47:32doubt
47:32pushed
47:33Mark
47:33to
47:33the
47:33maximum
47:34I
47:34love
47:34the
47:35daikon
47:35cream
47:36Again
47:36that's
47:36another
47:37kind of
47:37earthy
47:38tone
47:38The
47:38fact
47:39that
47:39they've
47:39formed
47:40the
47:40gnocchi
47:41to
47:41look
47:41like
47:42beetroot
47:42and
47:43the
47:43story
47:43of
47:43it
47:43coming
47:44through
47:44the
47:44soil
47:44I'm
47:45so
47:46impressed
47:47for
47:47Mark
47:50Gareth
47:52is still
47:52trying to
47:53get to
47:53grips
47:53with the
47:54cooking
47:54of the
47:54catfish
47:55on the
47:55charcoal
47:55grill
47:57make
47:57make sure
47:57make sure
47:58glaze
47:58goes
47:58all
47:58over
47:59the
47:59fish
47:59please
48:00cooking
48:00is
48:01okay
48:01yeah
48:02it's
48:02nice
48:02nice
48:03way to
48:03caramelization
48:04and then
48:05let them
48:05rest
48:05and then
48:06bring the
48:06smoke
48:07and the
48:07flavor
48:07and
48:07to
48:08service
48:10yeah
48:10let's
48:10go
48:10spread
48:11them
48:11out
48:11salt
48:12oil
48:13beef
48:13arm
48:15really
48:16want
48:16to
48:16serve
48:16like
48:16hot
48:17fish
48:17now
48:18yeah
48:19chef
48:21it's
48:22going to
48:22pass
48:28service
48:31it took
48:32me a
48:32little
48:32while
48:32to
48:33get
48:33into
48:34the
48:34flow
48:34of
48:34it
48:34and
48:35understand
48:35cooking
48:35on
48:35the
48:36fire
48:36but
48:36yeah
48:36I
48:36was
48:36happy
48:37I
48:37got
48:37the
48:37plates
48:38out
48:39I
48:40think
48:40it
48:40wouldn't
48:41be
48:41going
48:41out
48:42the
48:42kitchen
48:42if
48:42it
48:42wasn't
48:42good
48:43enough
48:43so
48:43yeah
48:44I'm
48:44happy
48:51oh
48:51wow
48:53that
48:54is
48:54really
48:54good
48:54the
48:54catfish
48:55is
48:55quite
48:56meaty
48:56I
48:57love
48:57the
48:57lentil
48:58soy
48:58glaze
48:58over
48:59it
48:59and
48:59of
48:59course
48:59finished
49:00with
49:00smoky
49:01flavours
49:02of
49:02a
49:02leek
49:02oil
49:03delicious
49:03I've
49:04never
49:04eaten
49:04catfish
49:05before
49:05and I
49:05have
49:05to
49:05say
49:06this
49:06is
49:06incredible
49:07it's
49:07earthy
49:08in a
49:08sense
49:08as
49:09it's
49:09big
49:09in
49:10flavour
49:10and
49:10then
49:10just
49:11put
49:11in
49:11the
49:11gratin
49:11of
49:11the
49:11hardest
49:12on
49:12top
49:12it's
49:12almost
49:13sort
49:13of
49:13like
49:13the
49:14best
49:14truffle
49:14you'd
49:15ever
49:15eat
49:15I
49:15love
49:16the
49:16acidity
49:17from
49:17that
49:18yoghurt
49:18and
49:18the
49:18kefir
49:19this
49:19is
49:19my
49:19favourite
49:20dish
49:20so
49:20far
49:20I
49:20think
49:20this
49:21is
49:21wonderful
49:21and
49:22I
49:22think
49:22Gareth
49:22has
49:22done
49:22a
49:23brilliant
49:23job
49:26it's
49:26halfway
49:26through
49:27service
49:27and
49:28Luke
49:28is
49:28working
49:29multiple
49:29orders
49:30of
49:30his
49:30pine
49:31tree
49:31risotto
49:32oh
49:33on
49:33different
49:34timings
49:34trying to
49:35check
49:35the
49:36bite
49:36on
49:36the
49:36rice
49:37and
49:37the
49:37seasoning
49:37and
49:38the
49:38temperatures
49:39up
49:39and
49:39down
49:40but
49:40a lot
49:40to
49:41keep
49:41your
49:41eye
49:41on
49:42how
49:43long
49:43do
49:43you
49:43have
49:43for
49:43the
49:43risotto
49:44six
49:45minutes
49:45it
49:46still
49:46needs
49:46a
49:46little
49:46longer
49:47okay
49:48meanwhile
49:49Mark
49:49has moved
49:50across
49:50to the
49:51charcoal
49:51grill
49:51so we
49:52go with
49:52a four
49:53diaphragm
49:53then
49:53we
49:53followed
49:54by
49:54a four
49:54in an
49:55effort
49:55to master
49:56the cooking
49:56of the
49:56beef
49:58diaphragm
49:59keeping
49:59it
49:59moving
50:00constantly
50:00so you
50:01never
50:01get
50:01like
50:01too
50:01much
50:02heat
50:02from
50:02any
50:02one
50:02direction
50:03you
50:04have
50:04to
50:04be
50:04very
50:09pressure
50:09of
50:10plating
50:10the
50:11lupini
50:11dessert
50:13so
50:13let me
50:14see your
50:15shaking
50:15hand
50:15hopefully
50:17at the
50:17end of
50:17this
50:17you
50:17will be
50:18shaking
50:18my
50:18hand
50:18chef
50:23straight
50:24on the
50:24top
50:27dimple
50:29here
50:29we go
50:30yes
50:32just like
50:34almost
50:35that was
50:36my
50:36practice
50:37show
50:37yeah
50:38to be
50:39honest
50:39it's
50:39always
50:39something
50:40that
50:40I've
50:40struggled
50:40with
50:41doing
50:41a
50:41rocher
50:41it's
50:41like
50:42a
50:42real
50:42skill
50:43Luke
50:43is
50:44also
50:44feeling
50:45the
50:45pressure
50:46in
50:46a
50:46race
50:46to
50:47serve
50:47his
50:48timings
50:48are
50:48off
50:49on
50:49the
50:49risotto
50:49it
50:50tastes good
50:50but it's
50:51a bit
50:51too
50:51loose
50:51just like
50:52cream it
50:53out a
50:53little
50:53bit
50:54take out
50:55a bit
50:55of
50:55liquid
50:56mix
50:56it
50:56mix
50:56it
50:58keep
50:58pushing
50:58keep
50:59pushing
50:59if you
50:59don't
51:00push
51:00now
51:00you're
51:00going to
51:01fall
51:01down
51:02tasting
51:02it
51:03now
51:05more salt
51:06yeah
51:06I don't
51:07know
51:07we have
51:07to say
51:08you have
51:08to say
51:09what
51:10goes on
51:10the cheese
51:11goes on
51:11the cheese
51:12what else
51:12oil
51:13and the
51:13smoke
51:14try it
51:14all together
51:14then you
51:15can say
51:16okay
51:16this is
51:16good
51:16or this
51:17is not
51:17good
51:21let's
51:21go
51:21if you're
51:21happy
51:22let's
51:22go
51:24a little
51:24bit more
51:25here
51:25yes
51:25chef
51:27go
51:27with the
51:27cheese
51:28cream
51:32are you
51:33enjoying
51:33yourself
51:33or are
51:34you
51:34sweating
51:35yourself
51:35I'm
51:36enjoying
51:36it
51:36it's a
51:37different
51:37sort of
51:38service
51:38to what
51:38I'm
51:38used
51:39to
51:39but
51:39that's
51:39the
51:39whole
51:39point
51:40of
51:40the
51:40experience
51:40right
51:42service
51:43please
51:45you've
51:46done a
51:46great
51:46job
51:47thank you
51:47very much
51:47for letting
51:48us in
51:48and teaching
51:49us some
51:49new
51:50styles
51:50and new
51:50dishes
51:51and yeah
51:51just
51:52handing over
51:52your
51:52restaurant
51:53and your
51:53kitchen
51:53to us
51:54it's
51:54been
51:54an
51:54honor
51:55so
51:55you
51:55want
51:55to
51:55join
51:55the
51:56brigade
51:57yes
51:57chef
51:59I
51:59don't
51:59know
51:59if
51:59my
52:00wife
52:00would
52:00be
52:00happy
52:04it's
52:05almost
52:05unrecognizable
52:06to the
52:06sort of
52:07cooking
52:07that I
52:07used
52:08to
52:08doing
52:08I
52:09think
52:09I
52:09did
52:09okay
52:10hopefully
52:10it was
52:10up to
52:11chef
52:12Norbert
52:12standards
52:12and the
52:13guests
52:13as well
52:19this
52:19is a
52:19risotto
52:20with a
52:20serious
52:20point of
52:20difference
52:21with
52:21quite
52:22unusual
52:22ingredients
52:23and
52:23the
52:23rice
52:23has
52:23got
52:23bites
52:24but
52:24the
52:24buttermilk
52:24it's
52:25sharp
52:25and
52:25it's
52:26lighter
52:26it's
52:27not as
52:27rich
52:27it's
52:27not as
52:28heavy
52:28of course
52:28the pine
52:29flavor
52:29running
52:29through
52:30as well
52:30we've
52:30have
52:31the
52:31green
52:31from
52:32the
52:32pine
52:32oil
52:32we
52:33have
52:34creaminess
52:34that you
52:35would expect
52:35of the
52:35risotto
52:36but with
52:36buttermilk
52:37this is like
52:38no risotto
52:38I've
52:39ever eaten
52:39there's
52:40flavors of
52:40risotto
52:40that are
52:41always
52:41kind of
52:42in
52:42associations
52:43you know
52:43good stock
52:44bit of
52:44acidity
52:45we've got
52:46those flavors
52:46but in
52:47different
52:47forms
52:47we've got
52:48the
52:48buttermilk
52:48for
52:49acidity
52:49we've
52:50got that
52:50cheese
52:50as
52:51well
52:51it's
52:51all
52:52very
52:52interesting
52:54after
52:55struggling
52:55earlier
52:56with the
52:56pace
52:56of
52:56service
52:57mark
52:58is
52:58more
52:58at
52:58home
52:58with
52:59a
52:59beef
52:59dish
53:03the
53:03beef
53:03looks
53:04good
53:04he
53:04got
53:04like
53:05three
53:05different
53:05pieces
53:05so
53:06he
53:06was
53:06like
53:06able
53:06also
53:07to
53:07cook
53:07them
53:07in
53:07the
53:08right
53:08way
53:0830
53:09seconds
53:10this
53:10one
53:10in
53:11the
53:11middle
53:11of
53:11the
53:11plate
53:13use
53:13just
53:14it's
53:14going to
53:14be
53:14easier
53:14for
53:15you
53:17adding
53:17the
53:17cream
53:17on top
53:18and
53:18then
53:18the
53:19beef
53:21you
53:21don't
53:21have
53:22to
53:22shake
53:22it's
53:23all
53:23good
53:23I like
53:23to
53:23shake
53:23it helps
53:24my nerves
53:25so shake
53:26it
53:31service
53:37I've had such a great time
53:38I've learned so so much
53:39I can't thank you and your team enough
53:40thank you very much
53:41thank you
53:42it's been amazing
53:43thank you chef
53:43excellent
53:46I've taken more from this experience than I ever thought I would
53:49hugely hugely inspirational
53:50it's not often I get to serve alongside the three Michelin star chef in the 20th best restaurant
53:54in the world
53:59this is really clever because in another form you could imagine a big hang of steak which is being barbecued
54:05got a bit of a rub on it but this is super refined beef has got real big strength through
54:10it's beautifully cool it's soft it's juicy and flavorsome
54:13Mark's passion is to cook on a barbecue but at this level it's just added another notch to Mark's belt
54:21for Gareth
54:22for Gareth
54:22whenever you're ready for persons
54:24for top sweet
54:25it's the last chance to prove he's nailed the plating
54:29warm it up a little bit
54:35it's way better
54:39no much
54:39okay okay better and better
54:41yeah I get it
54:43you put a little bit extra love in this one
54:47yeah I couldn't possibly fit any more love into it chef but I've got a little love into everything
54:52service please
54:55what do you think about the idea cook the mountain
54:57I love it I really appreciate all the values and the thought and the love and passion that you have
55:02for everything I think it's great
55:04thanks a lot thank you so much it's been a pleasure thank you
55:08I don't want to go home no I mean I'm pretty sure there's something I have to do next couple
55:14of days but
55:22these lupin beans taste of coffee so clever and the meringue that's been burnt and then put through the sauce
55:31it's got a slight bitterness to it
55:33affigato
55:34one of my favourite desserts
55:35it's so intense
55:37that coffee flavour without being coffee
55:39so this has blown me away
55:40it's quite extraordinary
55:41this is cookery
55:42but this is cookery with a point of difference
55:44I can only imagine how excited Gareth would have been learning this
55:47what an experience
55:52thank you guys
55:52it was like really amazing to have you here
55:54I really hope that you are taking with you something
55:56of the experience that you had here
55:59all the best for the finals
56:01maybe you had some new ways of thinking from cook the mountain in your dishes
56:05best luck to you
56:06cheers
56:07cheers
56:09thank you
56:10thank you
56:11thank you so much
56:12I can honestly say that was one of the best things I've ever done
56:16it's been one of the most eye-opening inspiring experiences
56:21I've loved it from beginning to end
56:24Norbert is a culinary genius
56:26and it shows him what he's doing
56:28and it's given me a lot to think about
56:30and hopefully try and put a little bit of what I've learned into some of my own cooking
56:36what a journey
56:37giving our three chefs the opportunity to do something very different
56:40quite unique and work with somebody very very special
56:43if they can bring back just one ounce
56:46one smidgen of the knowledge that these guys have shown them
56:50then I think we're in for a real treat in this final
56:54I think all three of us are just really excited to get in there
56:57and to show our last final dishes
56:58and to end this life-changing experience on a high
57:07next time
57:09it's the final
57:11of MasterChef
57:12the Professionals
57:18yeah you can feel it in the air
57:19it's going to be a big cook for all of us
57:21this is very intense
57:23it's going to be a struggle to get everything done
57:26whatever you do don't panic
57:29give him the trophy now
57:33you are doing something quite special
57:37wow
57:37I'm struggling to find full help
57:40I'm struggling to find full help
57:40I'm struggling to find full help
57:40I'm struggling to find full help
57:42I'm struggling to find full help
57:43I'm struggling to find full help
57:44I'm struggling to find full help
57:48I'm struggling to find full help
57:52I'm struggling to find full help
57:53I'm struggling to find full help
57:57I'm struggling to find full help
58:11Gracias por ver el video.