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MasterChef The Professionals Season 18 Episode 20
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00:00It's the penultimate master chef, the professionals.
00:05After six weeks of grueling competition,
00:10Mark, Gareth, and Luke are the last chefs standing.
00:18Tonight, in a remote town in northeast Italy,
00:24their culinary minds will be blown,
00:27cooking for one of the world's most ground-breaking chefs.
00:31We've given them challenges beyond their expectations,
00:35but this is as big as it gets.
00:47Northern Italy, famed for its dramatic Dolomite peaks
00:53and alpine meadows.
00:57In its north-eastern reaches lies Brunico,
01:00a small, picturesque town in the province of South Tyrol.
01:10And proud home to a 16th-century Manor House restaurant
01:14transforming the future of gastronomy.
01:19Atelier Mousman.
01:23At the helm is groundbreaking chef Norbert Niederkopfler.
01:29The philosophy of the restaurant is cook the mountain,
01:34which sounds very romantic, but it's very complex,
01:37because you're here to think in a completely different way.
01:45Norbert was born in Letargo,
01:48a 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, and 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, Norbert went to train
02:33at a culinary college in Germany.
02:36And after graduating, went on to travel the world.
02:40I went to Switzerland, and from Switzerland,
02:42I went to US, Mexico, Guatemala, Nicaragua,
02:45Belize, and Honduras, and so I was working in UK.
02:49Kitchen helped me to 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.
03:00Missing home, Norbert 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.
03:22I brought techniques from Tokyo.
03:25I brought techniques from US.
03:26I brought techniques from London.
03:27I 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, hey, listen, why are you coming here?
03:43And the answer was always the same.
03:44We are coming here for the nature,
03:45and we are coming here for the food.
03:48Norbert realized he had everything he needed on his doorstep.
03:54And by substituting imported ingredients with 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.
04:14And Cook the Mountain is still today the same philosophy.
04:17We built up in four pillars.
04:19One pillar is we're not using any olive oil.
04:21Everybody said, hey, you're crazy.
04:22You can do a restaurant without olive oil in Italy.
04:25Are you nuts?
04:25I said, no, you know, I look out of the window and 1,700 meters over the sea level,
04:31there's no olive trees, so why should I use olive oil?
04:33We have to find a substitute for this.
04:35The second thing, which is very important, no 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 because 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, different types of roots, different types of vegetables.
05:05And the fourth pillar was really, and 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, opening Atelier Musma,
05:22that encompasses his cook, the mountain philosophy,
05:27which, after just four months, broke a world record,
05:30becoming the fastest restaurant ever to achieve three Michelin stars.
05:35It's also ranked in the world's best 50,
05:38and holds a green star for outstanding commitment
05:40to ethical environmental practices.
05:44It's about food security.
05:45I want to be part of really thinking a different way.
05:49And so this is the future.
05:56Not for one minute thought I would be in Italy in the mountains,
05:59cooking in one of the best restaurants in the world.
06:02I can't imagine what possibilities around the corner in a place like this.
06:08There's definitely going to be a lot of ingredients and styles of cooking that I'm not used to,
06:12but I like to be challenged, and 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 to bring so much of that into my own cooking.
06:25I'm really, really excited to roll up my sleeves and get to work.
06:40Gentlemen, I explain a little bit the philosophy of Cook the Mountain.
06:45To help the finalists understand Norbert's philosophy,
06:49they'll be given a masterclass in how it works.
06:53They'll be given a masterclass, starting with a dish that epitomizes 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, to the bones, to the head, everything.
07:10And the dish, what Mauro shows you now, this is what came out.
07:14We have the fish tartare.
07:16The difference using the fishes from the lakes and the rivers is like huge.
07:20Of course, the taste, but also the flesh from the fish is really delicate.
07:25We just dressed it up with a little bit of grapeseed oil, which is really important for us.
07:31We're in Italy, and we're not using olive oil, so it's quite shocking.
07:36And the third pillar is no citrus. And you know how much citrus you need in the kitchen to balance
07:43the dishes,
07:43so we had to find a substitute for the citrus.
07:46Local apples.
07:48Green apple has a lot of acidity. It has to balance everything,
07:52what usually you would do with a lemon.
07:54We mix everything up, lay them down with a ring, with a spoon, just press it gently.
08:00The tartare is topped with a variety of foraged mountain herbs.
08:07And then on top, we have the scales, the skin.
08:10The scales, we wash them and then we deep fry them so they're really crunchy.
08:16And those are the bones in the head. We make a sauce out of it. It's like a bourbon.
08:21So you really use everything.
08:25Absolutely stunning.
08:27So this is our whitefish tata. You want to try it?
08:30Yes, please.
08:33Normally, in most restaurants, would probably be very tempted to put a bit of citrus with that.
08:39Yeah.
08:39But you're still getting the acidity notes.
08:41The sweet sharpness from the apple, really delicious.
08:48Norbert's second masterclass dish celebrates vegetables that flourish in the Dolomites.
08:55Beetroot gnocchi is one of our signature dishes. It was then, I think, 2013.
09:02We wanted to recreate a beetroot garden. It's an iconic dish.
09:07We tried to take it off the menu very often, but we didn't succeed because people are still asking.
09:13So we use products which is under the soil. So it's potatoes, it's daikon, it's horseradish,
09:20and it's beetroot.
09:22The centerpiece of the dish is potato gnocchi, flavored with beetroot juice.
09:27We get the right thickness, which is, I think, one of the most difficult part of this dish.
09:33Inside the gnocchi is a horseradish-infused set cream.
09:37It's really intense. So the feeling that we're going to put inside is popping up in the mouth.
09:43The stuffed potato gnocchi is then crafted to resemble a baby beetroot.
09:49Whoa!
09:49You need to close it properly. Otherwise, when you cook it, you put it in the water, it will open
09:54up.
09:54It's not a problem.
09:56You cook them and then you finish with a beetroot glaze.
09:59It looks incredible, the glaze and the shine. They do look like perfectly turned beetroots.
10:05And then we created the soil. We have very traditional bread from this area.
10:09Tenen seeds, cumin inside.
10:11The crumbs, you cannot use them in any way because they are too hard.
10:15So that's why we created the soil with this crumb.
10:17We dust it up. So we have this sand consistency.
10:22Finely ground-burned vegetables are then incorporated to replicate the color of soil.
10:28So just mix it.
10:30When you add the beer, it's like when you take a wet soil and you smell it. This is the
10:35effect of the beer.
10:37We have this glaze. Now 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, nice and glazed. And we put them on top of the soil.
10:52It's incredible how much they look like a perfectly cooked baby beetroot.
10:56Then we finish with the daikon cream. We do two small canals.
11:02It looks like it should be hanging in a gathering, I know.
11:07The texture of the dough on the outside, it's soft but it still has the bite and the chew
11:12and the sweet earthiness of the beetroot.
11:14Horse radish, amazing. It's so beautiful.
11:17To think such a detailed dish has got such few ingredients. It's excellent.
11:23With an abundance of freshwater lakes and streams in the mountains,
11:29Norbert's final dish makes use of a common fish often overlooked in Western Europe.
11:39We call it catfish and kefir. Catfish usually is not a very prestigious fish because it lives in
11:48mat and you know also the meat has always this maddy taste. But some local guys, they started to farm
11:54this fish with very clean water. So now the fish changes completely. The flesh of this fish is really
11:59beautiful. It's really firm. We take the fillers off. Then we have to make a soya sauce glaze. So obviously
12:05we're not
12:06using soya sauce coming from Japan. So I learned how to make a soya sauce out of mountain lentils.
12:12Also the glaze has local plump that we marinate a little bit with a mountain honey and local whiskey.
12:19And then we let it like grow and ferment a little bit. It smells amazing.
12:22We try always to learn to bring ideas back, to bring it here, but then using local products.
12:28So this is a Japanese technique of cooking fish, glazing up. The glazed catfish is delicately cooked
12:36on an open fire grill. We are working on open fire because people from this area have always cooked
12:42on open fire. Especially when you were up in the mountains, there was no electricity, so there was
12:47just the open fire. Then smoked using pine tree stems from the dolomites. And using the pine to smoke
12:56gives you a flavor of the pie. Yes. Incredible.
13:01Now we are going to dress up the plate. To accompany the soy glazed and pie smoked catfish
13:09is a kefir-based yogurt which substitutes citrus. We add the acidity of the kefir
13:15to cut off the fattiness of the fish that is like really intense. And an oil made from grape seed
13:23which lends itself to any flavor. In grape seed oil there's no color and there's no taste. So we take
13:30the green parts of the leek which usually we don't use and we make an oil out of it. The
13:37final element
13:37is a dry aged beef heart soaked in red wine and mountain herbs. You can smell the wine as well.
13:45Yeah. That is finely grated over the catfish. So it's kind of like surf and turf using part
13:51of the ovals from another animal adding a flavor to the catfish.
14:00The fish is so delicate. Catfish normally expect a very sort of heavy muddy flavor but like I'm saying
14:05it's so clean. I love soy sauce. Definitely get the smells from it but slightly different not just a
14:11classic soy sauce. It's very creative and clever. What do you think about Cook the Mountain?
14:18Fascinating. Absolutely incredible. It's such an interesting concept. I love it. Now we are looking
14:24forward to eat some of your dishes which are inspired by our philosophies. Mauro is going to
14:29show you where we are doing foraging, ask him questions. All the best. Have good luck.
14:35Let's go in the forest. Yes chef. Thank you so much. Okay.
14:48The finalists will now experience the majesty of what the Dolomites have to offer. Wow. Look at that.
14:55Whoa. Oh my god. And discover the abundance of produce in Norbert's larder.
15:07So as you can see, while the raspberries doesn't mean that has grown pastry, can be fermented,
15:11can be preserved. We use it a lot on the sauces. Over here we have oxalis. The leaves are really
15:19gentle. Acid. So this is something that we can use to replace, you know, no lemon, no citrus. This is
15:26a
15:26lifesaver sometimes. Like green apple. Like the skin off a green apple. Exactly. Up here in the mountains,
15:34the volume's turned up on all the flavors. I'm already thinking about where I could go with it. That's amazing.
15:40As you can see, guys, over here we have white watercress. Have you tried this?
15:44No. Can we try now? Yes. This is what we have to.
15:48Oh wow. This is like super powerful, spicy. We cannot find like chili on the mountain, right? So
15:55this is what we use like as a spiciness. Yeah. That's amazing. Absolutely incredible out here.
16:01There's so much that you would walk over without noticing it and to see it all through the chef's
16:08eyes. It's fantastic. Once you know what you're looking for, you can really see that there is
16:14stuff wherever you look. Every footstep you find something different.
16:20The finalists now have just one hour to produce a dish that shows they understand the cook the mountain
16:27philosophy. Combining their forage produce with a larder of locally sourced ingredients.
16:37Whoa. Wow. It's incredible. Things I've never seen before, you know.
16:42For this now, you need instinct, you need taste, and you need creativity.
16:47A bit daunting. You think you know how to cook, and then you just throw the curb, but no.
16:53But it's a challenge. You have no classic ingredients. It's new, you don't know the taste,
16:58you don't know how things react when you cook them. My brain is fried right now.
17:04I think they have a lot of nerves, yes. This is a big task. You can go first.
17:13Mark is basing his dish around a prized cold water fish found in the lakes and rivers of the
17:19Dolomites. Arctic char. It's something I haven't really cooked with before, so I wanted to try and
17:25push myself a little bit to try something new and different. I'm going to cure it with some salt and
17:31a
17:32mountain moss. It's just a very, like, evergreen, mossy kind of flavour.
17:39Alongside the moss-cured char, Mark plans to serve vegetables grown in the mountain's rich soil.
17:46I've cooked kohlrabi like this a couple of times before. It's, like, steamed from the inside.
17:51And then I've just toasted some pumpkin seeds over the coals. Now I'm just breaking them down with
17:55the watercress that we picked. This watercress is really strong, so I'm hoping to make, like,
17:59quite a punchy little dressing. Mark plans to highlight his understanding of Norbert's philosophy
18:04with his beurre blanc sauce, traditionally made with lemon juice.
18:10So this is the sorrel stems that we picked earlier. Really citrusy, really fresh, really vibrant,
18:16so this will hopefully add some acidity to the dish. Definitely feeling nervous,
18:21but I want to make sure that I'm bringing something quite delicious and quite fun to the plate.
18:28Luke is hoping to replicate an ingredient substitute he saw in the masterclass,
18:33in a dish centred around mountain mushrooms. To be honest, I've never seen anyone make their own soy
18:40before. That's a first for me. Chef Norbert used it in the catfish dish, so hopefully I'll have, like,
18:45a sticky glaze, so I haven't got the exact recipe. Sort of going for a similar flavour profile.
18:51For Luke's take on the soy glaze, he's experimenting by adding preserved baby pine cones.
18:59They've got quite an earthy taste. They do taste quite familiar, but I've never used them.
19:05To bring citrus acidity to his creamy white wine sauce, Luke's using another of Norbert's ideas.
19:14I've just added a little bit of the cafe to it for citrus.
19:19I hope I'm press chef Norbert, but this definitely isn't my cooking. I'm sort of going on a whim a
19:24little bit. Gareth is attempting to reversion Norbert's fish tartare using meat. I've got a
19:32nice piece of aged lamb here, so it's going to do a lamb tartare. The loin I've taken off and
19:37I've just
19:37diced it up. The leeks are on the barbecue. I want to get those nice and charred.
19:41Do a similar burnt leek oil that we're shown today to bind tartare with. He also intends to season
19:48the lamb tartare with finely chopped preserved leeks. They taste just like a pickled onion monster
19:54munch. It's amazing. And fermented baby daikon. It gives you both texture and acidity.
20:02As Norbert used every part of the white fish in his tartare, Gareth plans to do the same with a
20:08lamb.
20:10I want to make a lamb and wild watercress sauce.
20:15I've roasted the bones on the barbecue to get that smoky flavor to bring it to a stock.
20:20Just trying to have zero waste.
20:23I think that they really got the idea of what cook the monta is. They've been inspired like a lot
20:28of what they've seen. And they are like also trying to change it a little bit with their style.
20:33They're not playing safe somehow, but I like them.
20:46Mark will be first to serve with his optic char creation.
20:50Very nervous. Very, very nervous about serving this up.
20:53I'm just hoping it's taken on a lot of the flavors of the moss that I put through it.
20:56He intends to bring the dish together by channeling his professional experience of cooking
21:01over flame. So basically I get coals and then I blow through them to like basically inject heat
21:07onto the skin. And it's quite a delicate way of just cooking the skin and not really affecting the
21:14flesh itself. Very happy with my kohlrabi. I've just dressed the smoked kohlrabi with a little of
21:21strawberry preserving liquid. This is a watercress dressing.
21:28It's very challenging to come up with a dish like this in one hour and to have it all come
21:32together in the way that you want it to. But I think trying to take a lot of what he's
21:35shown
21:35us today in the kitchen and try and do my best with it.
21:44So Mark, how do you feel? I feel like I've tried to engage with
21:48everything you've been teaching us today and bring you a lovely dish.
21:52Mark served arctic char in a mountain moss cure on a foraged watercress and roasted pumpkin seed
21:59dressing with kohlrabi cooked under coals and a beurre blanc flavored with sorrel stems.
22:06Wow, great idea.
22:15It's really nice. It's really clear. But I would have given more smoked crunchiness to the skin
22:21because this is a little bit chewy. The combination with the beurre blanc and with sorrel,
22:26which is really good. The acidity, a little bit of fatness of the beurre blanc is great.
22:30And the watercress gives a lot of freshness. It's a great dish.
22:33Thank you very much.
22:37Can't thank you enough for bringing us into your kitchen,
22:39for sharing your knowledge.
22:41It's wonderful to see the work and the dedication and rigor
22:44that goes into that process here.
22:46Thank you very much, chef.
22:47Thanks a lot.
22:49Very relieved.
22:50Obviously, a huge pressure.
22:51Cooking with such unfamiliar ingredients
22:53in front of one of the most highly decorated
22:55three Michelin star chefs in the world
22:56was just fantastic, absolutely amazing.
23:04I'm using a glaze, a similar glaze
23:06to what was used on the catfish dish.
23:08Obviously, mine's nowhere near as good.
23:10Have you been used to cook with a fire, chef?
23:12I've not cooked with fire very much, no.
23:14This is my second time doing it.
23:17Obviously, you know, with the open fire,
23:19you have to know how it works,
23:20with the temperature, with the timing.
23:23So it's very difficult.
23:25I think the glaze is quite nice.
23:26It's sort of burning onto it a little bit
23:28on the barbecue,
23:29but that's sort of what I was looking for.
23:30Keep layering the glaze.
23:33I'm sort of using the very dry end piece of the spec.
23:36Sort of a pancetta, but it's way, way firmer.
23:38Trying to use it in a similar way
23:40to chef did with the heart.
23:41So I'm going to grate it.
23:42You can zone yourself.
23:43I feel quite nervous, to be honest.
23:44And I don't normally,
23:45but it's because it's so different
23:47to what I'm used to.
23:47I don't know if I'm onto something
23:49or whether I'm doing something completely wrong here
23:51that's not going to work at all.
23:55I openly seize the philosophy.
23:57I'm using ingredients I've never used.
23:59I'm taking inspiration from the sauce,
24:01from what I've literally just watched,
24:03the glaze, what I literally just watched,
24:05the herbs that we've literally just gone and picked.
24:07So, yeah, that's what I'm hoping he sort of sees that.
24:14Look, welcome, wow.
24:16So I wanted it to look like it was sort of mushrooms
24:19still growing on the forest floor.
24:20Looks great.
24:23Look's dish is a trio of mushrooms
24:25in a lentil soy, honey,
24:28and preserved pine cone glaze
24:30topped with speck shavings
24:32and a creamy white wine and leek sauce
24:35flavoured with speck and kefir
24:37split with watercress and sorrel oil.
24:45I love, really, that you used all the mushrooms,
24:48that you play around a little bit what we are doing.
24:51Glaze with the soy sauce,
24:52a little bit too liquid,
24:53so making the glaze a little bit thicker.
24:56But otherwise, I like the sauce a lot.
24:58It's a great idea.
24:59Yeah, with the speck, it's fantastic.
25:01For one hour time, it's a great dish.
25:06So how do you feel using those products?
25:08Yeah, I'm definitely starting to feel like
25:10I want to get into foraging a little bit.
25:12I quite enjoy that.
25:12It's a nice feeling.
25:14Cool. All the best for you.
25:16Thank you for your feedback.
25:18Thanks a lot. Thank you.
25:22It was a good experience.
25:23I feel like I was on to quite a good idea.
25:27To be honest, I'd like a second shot at it.
25:29I'd like to take some of the feedback he gave me
25:31and do it back again, I think.
25:35Last to serve is Gareth.
25:37I need to start plating.
25:39Who's ready to add his mountain flavourings to his tartare.
25:43So that's some of the burnt leek oil that's going in.
25:47And then I've got preserved leeks and preserved baby daikon
25:50and a few of the flowering buds of the horseradish plant.
25:53But I just want to go easy with all the things I'm adding in.
25:57It has to be balanced.
25:58I don't want anything to overpower.
26:05Some wildflowers.
26:07A lot more difficult doing this when you are shaking.
26:11How have you made the sauce?
26:12I've roasted the bones on the barbecue, made it to stock.
26:15A lot of I would be happy.
26:16I hope so.
26:18Putting a plate of food up to a three-Michelin star chef is no mean feat.
26:22Definitely nervous, but I'm going with my head high and confident
26:25and serving my dish.
26:27Hello, chef.
26:27Hello, Gareth.
26:28How's it going?
26:29Yes, sir.
26:30I think I'll be better after this has been tasted.
26:35Gareth's dish is lamb tartare flavoured with burnt leek oil.
26:39Preserved leeks, daikon and horseradish buds,
26:43topped with fennel pollen and wildflowers,
26:47served with a lamb bone leek potato and watercress sauce.
26:50I think the plate looks really good.
26:57From me, it's good that you don't cut it too small.
27:00You have to bite a little bit of lamb, and then you taste the lamb.
27:04So it's great.
27:05The flavours in the sauce is quite interesting
27:06because it's a little bit of sweetness in there.
27:08But then in the end, you have the freshness.
27:10You have a little bit like the horseradish coming 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 have cooked the mountain in your soul.
27:24Thank you very much, chef.
27:25Thank you very much.
27:30I feel great.
27:31It was positive feedback.
27:33He seemed to enjoy the dish.
27:34He seemed to understand where I was going with it.
27:36And that I followed his philosophy of cooking the mountain.
27:42Couldn't have been happier, really.
27:47I think the challenge went really well.
27:50They really understand the philosophy of cooking the mountain.
27:54They were very interested.
27:56You could see it.
27:57I'm really looking forward to tomorrow.
28:01Today has been one of the most incredible days of my career so far.
28:04Some techniques and wisdom and information here I'll take with me for the rest of my career.
28:10Absolutely.
28:11It's been a huge learning experience.
28:15To get to spend some close quality time with such a high-level chef.
28:21When you think about it and you list everything that has happened in one day,
28:26it's amazing.
28:27It's, you know, more than some chefs do in their lifetime.
28:42It's day two in Brunico.
28:46And the three finalists are about to join Norbert's elite brigade of chefs
28:52for a once-in-a-lifetime service.
28:58The prospect of going to cook a full service in a three Michelin star restaurant
29:03is weighing over me quite heavily.
29:06I've been waking up through the night thinking about it.
29:09It's one of the biggest things any chef can aspire to do.
29:15It's definitely a long way from being in my pub kitchen in Winchester.
29:19Based on what I've seen of the team so far, I think they're going to be very, very organised.
29:23I definitely don't want to be falling behind.
29:29Perfection is kind of table stakes.
29:31At this stage, you know, what you need is a whole other level of accuracy,
29:34artistic integrity and rigour brought to the dishes
29:37that I just hope I can get close to achieving.
29:46Today, you'll be in charge of two dishes.
29:49Luke will be responsible for the fish tartare from Norbert's masterclass.
29:55But we'll also have the challenge of making the restaurant's version of an Italian staple,
29:59which celebrates one of the Dolomites' most prominent species.
30:04Following up our philosophy of cook the mountain is a risotto.
30:09We made with a buttermilk, infused with some pine trees,
30:13full of trees all around here, all pines.
30:16To further enhance the flavour, a pine-needled butter is incorporated.
30:21You add slowly the butter, so you get the green colour in.
30:24Really powerful, so it has to be balanced really well.
30:30Risotto must be al dente.
30:31When you bite it, you can still feel the crunchiness.
30:34That's almost the finished consistency there.
30:36Exactly.
30:38Then you have to add some cheese, so to make it creamy.
30:42The grey cheese cream is made from the milk of mountain-grazing cows,
30:47once a wasted resource due to their remote location.
30:51One of the lowest fed cheeses in the world.
30:53The final garnish is a smoked fish roe.
30:56Not that much, not too strong,
30:58otherwise it will cover up all the delicate taste from the risotto.
31:02And a pine oil.
31:07Definitely fits in with all the style that we've shown yesterday.
31:13Luke, are you fine with your dishes,
31:14with the risotto and also with the tartar?
31:16I hope so.
31:17So.
31:19You look pretty confident.
31:20You give your best and you will do fine.
31:24It's going to be a challenge, because it takes 20 minutes to cook.
31:28If I cook it incorrectly and 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 in my restaurant.
31:36Luke's first job is to tackle the risotto's unique flavouring.
31:42This is the pine I'm preparing for the oil in the risotto.
31:47We need 200 grams of just the needles.
31:50I've only really ever used pine in smoking, not in eating.
31:55I think the pine around here is a lot better than it is at home.
31:58Mark is busy prepping beetroot for chef's garden-inspired starter.
32:06I'm just going to get these peeled and broken down
32:08to start making my beetroot reduction.
32:10My horseradish cream is simmering for the filling
32:14and then my potatoes are cooking for the actual gnocchi dough.
32:18He also needs to perfect a main dish
32:21that centres around Norbert's no-waste philosophy
32:24using a lesser-known cut of beef, the diaphragm.
32:28We are not buying the parts, we are buying the whole animal.
32:31I'm thinking, what am I going to do with the rest?
32:33So we had to learn to work all the interiors.
32:36We had to learn all the not-so-expensive parts.
32:39The beef diaphragm, you need to add burnt leek oil
32:42before you're cooking it,
32:43so the nice flavour, the caramelisation will just help.
32:47Temperature, if you cook it too hard,
32:49then it's getting really tough,
32:50then it's like a sole of the chute.
32:51It's really delicate, doesn't need much to cook.
32:54Flip it over many, many, many, many times.
32:57Before it finishes cooking,
32:59the beef must be seasoned in a beer and smoked hay rub.
33:03We want, you know, the nice smoky flavour from it,
33:05but not, like, to be overpowerful.
33:08Then she will give the last time on the fire.
33:11Only thing that you need really to consider
33:13is the timing over here,
33:14and then after we carve it straight away.
33:16Not too thick, not too thin.
33:18The plating starts with a smoked leek and shallot pesto.
33:22Just a spoon in the middle.
33:24And a yoghurt and fermented barley sauce for citrus.
33:28We don't want it, like, too hot, not too cold.
33:30The bitterness is really important when you make the cream.
33:36This is the beef diaphragm.
33:39It was absolutely beautiful.
33:40Incredible to see fire used with such a delicate touch
33:42with that little diaphragm
33:44to get that, like, perfume and smoke through.
33:46It's absolutely fascinating.
33:47Mr. Open Fire, you got the right dish for you.
33:52Absolutely.
33:53Are you ready?
33:54As ready as I'll ever be.
33:55Have a great service.
33:56Thank you very much.
33:57Cheers. Thank you.
33:59Mark now has a lot to juggle.
34:02Yeah, a lot of prep to do.
34:03The beetroot gnocchi for the first course needs to be made.
34:06Nearly forgot the beetroot,
34:08so wouldn't have gotten far without that.
34:09On top of this,
34:10he also needs to tackle a horseradish filling.
34:13You've got to make sure it's all exact
34:15in each of the little moulds.
34:17And make a smoked leek and shallot pesto
34:19for the beef dish.
34:21All new techniques and everything,
34:22so full on.
34:24There's not a lot of time to do it.
34:26Gareth, for the first time,
34:28is tackling the catfish.
34:30I don't even know where to begin with this.
34:32To create Norbert's third masterclass dish.
34:36It's a different-shaped fish, you know,
34:37and the skin's very thick,
34:39but just trying to follow the bones,
34:41trying not to waste any meat.
34:43But he'll be finishing off the meal
34:45with a unique take on the famous Italian dessert.
34:49Affogato.
34:51Well, affogato, you know,
34:52is one of the classic things in Italy.
34:54Normally, you do it with vanilla ice cream
34:56and with an espresso on the top.
34:59But this is made out of lupini.
35:01It's a grain from this area.
35:03It's one of the only products
35:04that you can get coffee out of it.
35:06Lupini was a substitute for the coffee in the old days.
35:09It was too expensive for the people here
35:10because people were poor,
35:11so that's why they used lupini.
35:13It's a very simple ingredient,
35:15but it's a lot of different techniques.
35:17During service,
35:19Gareth's trickiest challenge
35:21will be to plate four lupini elements,
35:23beginning with a crumble.
35:26It's about reusing the grain,
35:28not creating any waste.
35:30This is the mindset.
35:31You use things up to 100%.
35:32To follow is a lupini powder,
35:35which Gareth will need to grind down
35:37to a fine consistency.
35:38It's coming through.
35:40Yeah, it smells like toasted coffee beans.
35:42Toasted coffee beans, right.
35:45Another part we create an ice cream from.
35:48You see the consistency?
35:49You just mix it to make it creamy a little bit.
35:55In the center,
35:56you press down a little bit.
35:58It made the rocher look very easy.
36:00We do a lupini infusion.
36:03We reduce it until it gets a glaze.
36:06I've never seen anything like it.
36:08The dish is finished
36:09with a burnt Italian meringue sauce.
36:12You burn the meringue,
36:14and then it gets used to make the sauce.
36:16Yeah, so you give this nice creamy
36:17and nutty taste.
36:19Amazing.
36:25It tastes just like affogato.
36:27You get the bitterness and the sweetness
36:29and the creaminess.
36:30All the elements are 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 until service.
36:44And Luke is filleting the fish
36:46for his tartar 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
36:55on your fingers.
36:56Made quite a mess of that one.
36:59For a freshwater fish,
37:00try to touch less as you can the flesh.
37:08Silly job, isn't it?
37:10There's about 500 bones
37:11in this one fillet, I think.
37:13They're like, they're so small,
37:14I can't even feel them through the gloves.
37:16I tell you what,
37:16I won't be putting fresh water fish
37:18on my menu anytime soon.
37:19Too many bones.
37:22Mark now faces the daunting challenge
37:24of creating 45 gnocchi
37:26that must all perfectly resemble
37:28a baby beetroot.
37:31Putting the little horseradish cream
37:33inside the dough,
37:34you have to move very quickly
37:35or else the filling starts to melt.
37:37Bit of a challenge.
37:38But just going through each one,
37:39one by one,
37:40to make sure they're
37:41exactly what they need to be.
37:43I think you're doing really well.
37:45Just like be a little bit faster
37:46because otherwise
37:47it's going to be soggy all the dough.
37:49And when you're going to put them
37:50inside the boiling water,
37:51you will see the gnocchi
37:52disappear inside the water.
37:53Right.
37:56Gareth's also got his hands full.
37:58Of all of the jobs
38:00that I had on the list,
38:01this wasn't the one
38:02that I thought was going to take
38:03the most amount of time,
38:05but like solid.
38:07As well as having to grate
38:08enough beef heart
38:09for the catfish garnish,
38:12he's also got
38:13four lupini elements to manage.
38:17It's infused in the ice cream.
38:21So this is going to be used
38:22for 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 93 degrees.
38:32Really clever
38:32the way they're using
38:33the lupini beans
38:34in all these different ways.
38:37Adding to his workload
38:38is the dishes' burnt meringue sauce.
38:41Do it as fast as you can,
38:43otherwise the temperature
38:44will drop down.
38:45The meringue goes in the thermo
38:47with the sunflower seeds
38:49and milk.
38:52The thought that goes behind
38:53every single element
38:54is amazing.
39:00With service fast approaching,
39:03the guests arrive.
39:05What an incredible location
39:06for our three finalists
39:08to come and learn
39:09from a three Michelin star chef.
39:11This is an opportunity
39:12of a lifetime.
39:15This is no time now
39:16to drop the baton.
39:17This is serious.
39:18Our chefs have got to take on
39:20Chef Norbert's philosophy.
39:21The importance of the mountains
39:23and the way he tells that story
39:25through his food.
39:25There's no doubt about it.
39:26I think they are.
39:27Feeling pretty nervous.
39:28But they're going to have to put
39:29that behind them,
39:30focus on the dishes
39:31and really deliver.
39:33While the guests settle,
39:35Luke is preparing himself
39:37for the fish 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 texture
39:47and crunch.
39:49But he's struggling
39:50with the freshwater fish's
39:52delicate consistency.
39:54If I push the back
39:55of my spoon against it,
39:56it would just turn to like,
39:57you know, mush.
39:58So you want to obviously
39:59keep the bite and the texture
40:00in there for when
40:01the guests are eating it.
40:04Are you happy with that?
40:05Are you happy with it?
40:07I'm asking you.
40:08I think so.
40:08I think that's how
40:10it's supposed to be, yes.
40:11So now it's time to plate.
40:13I think plating's going
40:14to be a long dish
40:15to plate with all
40:16the fine elements.
40:17We think it's just
40:18got to be so precise.
40:19Make sure that you go
40:20all around the edges.
40:22Press it down properly,
40:23but not too much.
40:25Everything's got to be
40:26perfectly flat and round
40:27up to the edge.
40:29This one you can see
40:30straight away.
40:30There is like much more
40:32tartare on this side
40:33than we need to do again.
40:35Not all the other ones.
40:36It's just this one
40:36I'm struggling with.
40:38Now you have to hurry up
40:39a little bit because
40:40people are already waiting.
40:42Yes, chef.
40:43Time against him.
40:44Luke still has the challenge
40:45of carefully dressing
40:46the tartare
40:47with five mountain garnishes.
40:50Go maximum eight pieces each.
40:53I'm getting the hang of it.
40:54I just think with these
40:55sort of dishes,
40:56they take a lot of practice,
40:57a lot of time.
40:58How much time do you need?
40:59I just need to throw the
41:00scales on now, chef.
41:01Push, push.
41:03Time is getting closer.
41:04Service is getting closer.
41:05Go, go, full, full.
41:07Go, go, go, full.
41:09All good?
41:10Are you happy with it?
41:11I'm happy with it, chef.
41:12OK, service.
41:17Hope chef's happy
41:17with the dishes
41:18that I've put out so far.
41:20It's very intricate.
41:22It takes a long time
41:22to plate up
41:23and they've got
41:24a very specific way
41:26they want it to 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 amount
41:35of beer to the powder
41:36to kind of clump it together
41:37to make it look like earth.
41:39For the beetroot gnocchi dish.
41:42Very excited.
41:42Get them all blanched
41:43and glazed.
41:44You can put all
41:45in one basket.
41:46Yeah.
41:48Move them gently
41:49like this
41:50so they're not going
41:50to get stuck.
41:55They look incredible.
41:57There's such an interesting
41:57preparation.
41:58I've never seen
41:59anything like this before.
42:00It's fascinating.
42:01But at every stage
42:03Mark's timing
42:03will be crucial.
42:05Got to keep the pan moving
42:06because they start
42:07to stick very easily.
42:08In seconds
42:08they start to catch
42:09as the sauce reduces.
42:12Now we dress the blade
42:13and there we go.
42:14Yes, chef.
42:14He needs to quickly
42:15master the plating
42:16before the beetroot gnocchi
42:18cool down
42:18and lose their liquid
42:20horseradish centre.
42:22You are like a painter, huh?
42:24Like a painter,
42:25not a painter.
42:29Just be careful
42:30if it goes all around
42:32with a brush
42:32just put it inside
42:33and on a line.
42:35You must have to dry one
42:36to see if it's nice,
42:37hot and liquid.
42:40Hot?
42:41Beautiful.
42:42They look great.
42:44Thank you, chef.
42:52For the next table,
42:53we need to do the same
42:53but just faster.
42:54Yes.
42:55OK, service.
42:59Yes, first table down.
43:01Very real.
43:03Starting to feel it.
43:04Gareth now needs
43:05to master
43:06the Japanese technique
43:07of cooking
43:07the lentil soy glazed
43:09catfish
43:09over the intense
43:11charcoal grill.
43:12There's so much work
43:13that's gone into it,
43:14you know,
43:14you want to look after it
43:15and take care with it.
43:17Be careful when you cook it,
43:18the glaze doesn't have
43:19to caramelise that much.
43:20We don't want
43:20the bitter taste.
43:22They've come up to rest,
43:23they've been glazed again.
43:24Then we're going to
43:26put them back on the heat
43:27but with pine smoke.
43:34Well, they look good to me.
43:42I think that you might
43:43need more than that.
43:44A little bit more?
43:45Yes, chef.
43:48Put the skewer in,
43:49you can feel the temperature
43:49was like not enough cooked
43:51and also it's like
43:52still a little bit chewy
43:53inside so it means
43:54that it's raw.
43:55Now running late.
43:57It's nothing like
43:57the barbecue at home.
43:59It's crucial Gareth
44:00makes no more errors.
44:01How long for the next dish?
44:03One minute for the three top
44:05and then a five top
44:06will be two minutes
44:07after that.
44:08Take out the skewers.
44:10A little bit of
44:11garlic oil, salt
44:12and then the heart on top.
44:13Need to be really fast
44:13otherwise the temperament
44:14will drop down.
44:17Now come to the pass
44:18with the tray.
44:23You have to go faster
44:25because otherwise
44:25the fish is cold.
44:26Yes, chef.
44:32Service.
44:33Get ready with the other
44:34catfish, please.
44:35Yes, chef.
44:37First fish,
44:38there was one part
44:39was done,
44:39the other part
44:40was not done
44:40and you have one fish
44:41cold,
44:42the other fish is warm.
44:43The difficult part,
44:44you know,
44:44because you have to have
44:45everything just in time.
44:46I need to find the rhythm.
44:49Now we have to push,
44:50okay,
44:50because otherwise
44:50the service gets too long.
44:53on the fish starter,
44:57Luke's still trying
44:58to balance speed
44:59with the meticulous plating.
45:03Just be careful on this.
45:04See, the scales are out.
45:06Yes, chef.
45:06It's not that.
45:09It's one of the scales
45:10was like
45:10around the edge
45:11a little bit there.
45:12One of them jobs
45:12you can't try
45:14and do it fast
45:14but, you know,
45:15that does take time
45:16this plating.
45:17It's not so easy.
45:19Ready, chef?
45:20This looks good.
45:21Thank you, chef.
45:22Good job.
45:23Good job.
45:25Started off
45:25a little bit slow
45:26but I definitely
45:27started to speed up.
45:28First service
45:29in this kitchen,
45:29you know.
45:30I'm feeling good.
45:32I imagine
45:33Luke was stressed
45:35in trying to
45:36plate this dish
45:37because it's so delicate.
45:42All of the fish
45:43is being used.
45:44Tartar's a lovely
45:45herbal note
45:46that just sings
45:46in the background.
45:47Beautifully seasoned.
45:48We've got the little
45:49pickled elderflower berries,
45:50the little garlic flowers,
45:52so delicate.
45:53There's citrus notes
45:54from apple.
45:55Fantastic.
45:56The sauce,
45:57I think,
45:57is wonderful
45:58and those little
45:59crispy scales.
46:00I mean,
46:00how have they
46:00stayed crisp
46:01under that sauce?
46:02Nothing about this dish
46:03is missing
46:04any citrus
46:05or olive oil
46:07and all those
46:08flavors
46:08that you associate
46:09with the tartar.
46:10I think it's
46:11very, very clever.
46:14Back in the kitchen,
46:16Mark is overrun
46:17with beetroot orders.
46:19Keep, like,
46:19glazing them
46:20and you keep
46:21moving them.
46:23Andy's struggling
46:24with the pace.
46:26We do the plating
46:27together.
46:28So you do this?
46:29Yes, chef.
46:31There's a lot of
46:32things to do.
46:33You know,
46:34do this and
46:34understand this
46:35in two days,
46:36three days.
46:36It's not so easy.
46:39Back, back, back.
46:39Hot, hot, hot.
46:40Meat troops.
46:44We did this
46:44for 400 people,
46:46so it was fun.
46:48Yeah, I'm sure.
46:51The last one.
46:52Come on.
46:55Service.
46:57Thank you very much.
46:59Thank you, chef.
47:00Now, back to work.
47:02He did a good job,
47:03you know,
47:03but this needs
47:05a lot of hands to plate
47:06because you have
47:06a lot of skinny things
47:07and everything has
47:08to be done
47:09just on time.
47:11So he was a little bit nervous,
47:12but, no,
47:13he went out well.
47:17It's a piece of art.
47:18It literally is a picture
47:19on a plate.
47:22Wow.
47:24I've never had
47:25gnocchi with a liquid
47:26centre before.
47:27It's earthy,
47:27but light,
47:28full of big,
47:29spicy horseradish flavour
47:30and that little soil.
47:31This will have,
47:32no doubt,
47:33pushed Mark
47:33to the maximum.
47:34I love the daikon cream.
47:36Again,
47:36it's another kind
47:37of earthy tone.
47:38The fact that
47:39they've formed
47:40the gnocchi
47:41to look like beetroot
47:42and the story
47:43of it coming
47:44through the soil,
47:45I'm so impressed
47:47for Mark.
47:50Gareth
47:52is still trying
47:53to get to grips
47:53with the cooking
47:54of the catfish
47:55on the charcoal grill.
47:57Make sure
47:57that the glaze
47:58goes all over
47:59the fish, please.
47:59Yes, chef.
48:00Cooking is OK?
48:02Yeah, it's a nice way
48:03to put caramelisation
48:04and then let them rest
48:05and then bring the smoke
48:06and the flavour
48:07and to service.
48:10Yeah, let's go.
48:11Spread them out.
48:12Salt, oil, beef arm.
48:14Agui.
48:15Really want to serve
48:16like hot fish,
48:17not...
48:18Yes, chef.
48:21It's going to pass.
48:28Service.
48:31It took me a little while
48:32to sort of get
48:33into the flow of it
48:34and understand cooking
48:35on the fire,
48:36but, yeah,
48:36I was happy
48:37I got the plates out.
48:40I think it wouldn't be
48:41going out of the kitchen
48:42if it wasn't good enough,
48:43so, yeah,
48:44I'm happy.
48:51Oh, wow.
48:53That is really good.
48:54The catfish
48:55is quite meaty.
48:56I love the lentil soy glaze
48:58over it
48:59and, of course,
48:59finished with smoky flavours
49:01of a leek oil.
49:03Delicious.
49:04I've never eaten catfish before
49:05and I have to say,
49:06this is incredible.
49:07It's earthy in a sense
49:08as it's big in flavour
49:10and then just put in the grating
49:11of the hardest on top.
49:12It's almost sort of like
49:13the best truffle you'd ever eat.
49:15I love the acidity
49:17from that yoghurt
49:18and the kefir.
49:19This is my favourite dish so far.
49:20I think this is wonderful
49:21and I think Gareth
49:22has done a brilliant job.
49:26It's halfway through service
49:27and Luke is working
49:29multiple orders
49:30of his pine tree risotto.
49:32Oh, on different timings.
49:35Trying to check the bite
49:36on the rice
49:37and the seasoning
49:37and the temperatures
49:39are up and down.
49:40Quite a lot to keep your eye on.
49:42How long do we have
49:43for the risotto?
49:44Six minutes.
49:45Today it still needs
49:46a little longer.
49:47OK.
49:48Meanwhile,
49:49Mark has moved across
49:50to the charcoal grill.
49:52So we go with the
49:52four diaphragm
49:53then we follow by a four.
49:54In an effort to master
49:56the cooking of the beef diaphragm.
49:59Keeping it moving constantly
50:00so you never get
50:01like too much heat
50:02from any one direction.
50:03You have to be very careful.
50:05When you overcook it
50:05then it's completed on.
50:07Gareth is now faced
50:09with the pressure
50:10of plating
50:10the lupini dessert.
50:13So,
50:14let me see
50:14your shaking hand.
50:16Hopefully at the end of this
50:17you will be shaking my hand, chef.
50:19Ha ha ha.
50:23Straight on the top
50:24and dimple.
50:29Here we go.
50:30Yes.
50:32Just like
50:32almost.
50:35That was my practice show.
50:37Yeah.
50:38To be honest,
50:39it's always something
50:40that I've struggled with
50:41doing a rocher.
50:41It's like a real skill.
50:43Luke is also
50:44feeling the pressure.
50:46In a race to serve,
50:47his timings are off
50:49on the risotto.
50:50Tastes good
50:50but it's a bit too loose.
50:52Just like
50:53cream it out a little bit.
50:54Yeah.
50:54Take out a bit of liquid.
50:56Mix it, mix it.
50:58Keep pushing, keep pushing.
50:59If you don't push now,
51:00you're going to fall down.
51:02Tasting it now.
51:05More salt, yeah?
51:06I don't know.
51:07We have to say,
51:08you have to say.
51:09What kind of goes on?
51:10The cheese goes on?
51:11The cheese.
51:12What else?
51:12The oil and the smite.
51:14Try it all together
51:14then you can say
51:16okay, this is good
51:16or this is not good.
51:21Let's go.
51:21If you're happy,
51:22let's go.
51:24A little bit more here.
51:25Yes, chef.
51:27Go with the cheese.
51:28Cream.
51:32Are you enjoying yourself
51:33or are you sweating yourself?
51:35I'm enjoying it.
51:37It's a different sort of service
51:38to what I'm used to
51:39but that's the whole point
51:40of the experience, right?
51:42Service, please.
51:45You've done a great job.
51:47Thank you very much
51:47for letting us in
51:48and teaching us
51:49some new styles
51:50and new dishes
51:51and yeah,
51:51just handing over
51:52your restaurant
51:53and your kitchen to us.
51:54It's been an honor.
51:55So you want to join
51:55the brigade here?
51:57Yes, chef.
51:59I don't know
51:59if my wife would be happy.
52:00Okay.
52:04It's almost unrecognizable
52:06to the sort of cooking
52:07that I'm used to doing.
52:08I think I did okay.
52:10Hopefully it was up
52:11to Chef Norbert's standards
52:12and the guests as well.
52:19This is a risotto
52:20with a serious point of difference
52:21with quite unusual ingredients.
52:23In the rice,
52:23it's got bites
52:24but the buttermilk,
52:24it's sharp
52:25and it's lighter.
52:26It's not as rich,
52:27it's not as heavy.
52:28Of course,
52:28the pine flavor
52:29running through as well.
52:30We have the green
52:31from the pine oil.
52:33We have sort of creaminess
52:34that you would expect
52:35of the risotto
52:36but with buttermilk.
52:37This is like no risotto
52:38I've ever eaten.
52:39There's flavors of risotto
52:40that are always
52:41kind of in associations,
52:43you know,
52:43good stock,
52:44bit of acidity.
52:45We've got those flavors
52:46but in different forms.
52:47We've got the buttermilk
52:48for acidity.
52:49We've got that cheese
52:50as well.
52:51It's all very interesting.
52:54After struggling earlier
52:55with the pace of service,
52:57Mark is more at home
52:58with a beef dish.
53:03The beef looks good.
53:04He got like
53:05two different pieces
53:05so he was like
53:06able also to cook them
53:07in the right way.
53:0830 seconds.
53:10This one in the middle
53:11of the plate.
53:13Use two scones.
53:14It's going to be easier
53:14for you.
53:17Adding the cream on top
53:18and then the beef.
53:21You don't have to shake.
53:22Come on.
53:22I like to shake.
53:23It helps my nerves.
53:25So shake it, baby.
53:32Service.
53:37I've had such a great time.
53:38I've learned so, so much.
53:39I can't thank you
53:40and your team enough.
53:40Thank you very much.
53:42It's been amazing.
53:43Thank you, chef.
53:43Thanks a lot.
53:46I've taken more
53:47from this experience
53:48than I ever thought I would.
53:49Hugely, hugely inspirational.
53:51It's not often
53:51I get to serve
53:52alongside the
53:52three Michelin star chefs
53:53in the 20th best restaurant
53:54in the world.
53:58This is really clever
54:01because in another form
54:02you could imagine
54:03a big hanger steak
54:04which has been barbecued,
54:05got a bit of a rub on it.
54:07But this is super refined.
54:08Beef has got
54:09real big strength through.
54:10It's beautifully cooked.
54:11It's soft,
54:11it's juicy and flavoursome.
54:13Mark's passion
54:13is to cook
54:14on a barbecue
54:15but at this level
54:16it's just added
54:17another notch
54:18to Mark's belt.
54:21For Gareth
54:22whenever you're ready
54:23four persons
54:24four tops
54:24sweet.
54:25It's the last chance
54:26to prove
54:27he's nailed the plating.
54:29Warm it up
54:29a little bit.
54:35It's way better.
54:39No much?
54:40Okay, okay.
54:40Better and better.
54:41Yeah.
54:42I get it.
54:43You put a little bit
54:44extra love
54:46in this one.
54:47I couldn't possibly
54:48fit any more love
54:49into it, chef.
54:50I put love
54:50into everything.
54:52Service, please.
54:55What do you think
54:55about the idea
54:56of Cook the Mountain?
54:57I love it.
54:58I really appreciate
54:58all the values
54:59and the thought
55:00and the love
55:01and passion
55:01that you have
55:02for everything.
55:03I think it's great.
55:04Thanks a lot.
55:05Thank you so much.
55:05It's been a pleasure.
55:08I don't want to go home.
55:10I mean,
55:11I'm pretty sure
55:12there's something
55:12I have to do
55:13in the next couple of days.
55:22These lupin beans
55:24taste of coffee.
55:26So clever.
55:27And the meringue
55:28that's been burnt
55:29and then put
55:30through the sauce,
55:31it's got a slight
55:32bitterness to it.
55:33Affogato,
55:34one of my favourite
55:35desserts.
55:36It's so intense.
55:38That coffee flavour
55:39without being coffee.
55:39So this has blown me away.
55:41It's quite extraordinary.
55:42This is Cookery,
55:42but this is Cookery
55:43with a point of difference.
55:44I can only imagine
55:45how excited Gareth
55:46would have been
55:47learning this
55:47what an experience.
55:52Thank you, guys.
55:53It was, like,
55:53really amazing
55:54to have you here.
55:54I really hope
55:55that you are taking
55:56with you something
55:56of the experience
55:57that you had here.
55:59All the best
56:00for the finals.
56:01Maybe you had
56:02some new ways
56:03of thinking
56:03from Cookery Mountain
56:04in your dishes.
56:05Best luck to you.
56:06Cheers.
56:07Cheers.
56:11Thank you so much.
56:12I can honestly say
56:14that was one
56:15of the best things
56:15I've ever done.
56:17It's been one
56:18of the most
56:18eye-opening,
56:20inspiring experiences.
56:21I've loved it
56:22from beginning to end.
56:25Norbert is a culinary genius
56:26and it shows him
56:27what he's doing.
56:28And it's given me
56:29a lot to think about
56:30and hopefully
56:31try and put a little bit
56:33of what I've learned
56:33into some of my own cooking.
56:36What a journey.
56:37Giving our three chefs
56:38the opportunity
56:39to do something
56:39very different,
56:40quite unique
56:40and work with somebody
56:41very, very special.
56:43If they can bring back
56:44just one ounce,
56:47one smidgen
56:47of the knowledge
56:48that these guys
56:49have shown them,
56:50then I think
56:51we're in for a real treat
56:53in this final.
56:54I think all three of us
56:55are just really excited
56:56to get in there
56:57and to show
56:58our last final dishes
56:58and to end this
57:00life-changing experience
57:01on a high.
57:08Next time,
57:10it's the final
57:11of MasterChef
57:12The Professionals.
57:18Yeah, you can feel it
57:19in the air.
57:19It's going to be
57:20a big cook for all of us.
57:21This is very intense.
57:23It's going to be
57:23a struggle to get
57:24everything done.
57:25Whatever you do,
57:26don't panic.
57:29Give him the trophy now.
57:33You are doing
57:34something quite special.
57:37Wow.
57:38I'm struggling
57:39to find Fault here.
57:44One thang in the air.
57:46One thang through my
57:58You are strong.
57:58One thang in the air
58:01One thang in the air真的
58:01thang through my Fat
58:09Food and
58:09All thang
58:09in