0:00:02 > 0:00:04It's the penultimate MasterChef challenge.
0:00:04 > 0:00:10After eight weeks, Luke, Ping and Jack are the last cooks standing.
0:00:13 > 0:00:15I've loved every stage of the competition.
0:00:15 > 0:00:18It's been such a challenge for me personally.
0:00:18 > 0:00:22Now there's a chance of winning it and it would just be incredible.
0:00:22 > 0:00:23It would be like a dream.
0:00:25 > 0:00:28The competition has completely taken over my life.
0:00:28 > 0:00:29The first thing I think about when I wake up,
0:00:29 > 0:00:32last thing I think about when I go to sleep.
0:00:32 > 0:00:35If I was to win, obviously that'd be the greatest thing I'd ever done.
0:00:37 > 0:00:41We've been going at 100mph all the time, and when I stop
0:00:41 > 0:00:45and think about that I'm in the final three...the reality
0:00:45 > 0:00:49kind of hits me and I think, "Yeah, this is kind of a big deal."
0:00:50 > 0:00:54Tonight they will embark on the culinary adventure of a lifetime.
0:00:56 > 0:00:58Over two days in Barcelona,
0:00:58 > 0:01:03they will be immersed in the legacy that changed the food world.
0:01:06 > 0:01:11Our three are going to be pushed into a world that questions food.
0:01:11 > 0:01:12It's perfect!
0:01:12 > 0:01:15They are going to meet the very people that dared to push
0:01:15 > 0:01:17those boundaries.
0:01:17 > 0:01:21And see things that are absolutely going to blow their mind.
0:01:34 > 0:01:37This is Barcelona in Catalonia.
0:01:39 > 0:01:44Over 30 years ago, as Spain recovered from political upheaval,
0:01:44 > 0:01:47a different revolution was just beginning.
0:01:49 > 0:01:53It was led by one young chef who had taken over a restaurant
0:01:53 > 0:01:55called elBulli.
0:01:58 > 0:02:00His name was Ferran Adria
0:02:00 > 0:02:04and he was about to change the rules of cooking forever.
0:02:19 > 0:02:22- TRANSLATION:- We, in this country I mean,
0:02:22 > 0:02:25were lucky that Ferran Adria turned up here.
0:02:25 > 0:02:27Ferran has pushed us all.
0:02:30 > 0:02:33It was this passion to test the limits of cooking techniques
0:02:33 > 0:02:37that opened a door onto a whole new world.
0:02:39 > 0:02:42Sauces became foams and airs.
0:02:42 > 0:02:46Liquid nitrogen was used to cook with.
0:02:46 > 0:02:48Traditional dishes were deconstructed.
0:02:50 > 0:02:53And a new culinary language was born.
0:02:56 > 0:02:58- TRANSLATION:- And now I'm going to explain to you
0:02:58 > 0:03:00the spirit of elBulli.
0:03:02 > 0:03:05It's why, why, why.
0:03:06 > 0:03:08What breeds creativity
0:03:08 > 0:03:12is the creation of new techniques and technologies.
0:03:12 > 0:03:17I mean, whoever invented boiling and frying, it was incredible
0:03:17 > 0:03:20and it opened the door to the creation of thousands of new dishes.
0:03:23 > 0:03:26Over 15 years, hundreds of chefs flocked
0:03:26 > 0:03:29to his kitchen to become part of the revolution.
0:03:30 > 0:03:35But in 2011, Adria closed elBulli,
0:03:35 > 0:03:38deciding its journey had come to an end
0:03:38 > 0:03:41and it was time to help others pick up where he'd left off.
0:03:45 > 0:03:50TRANSLATION: I think that Ferran opened many doors and left them open.
0:03:50 > 0:03:55There are many, many roads that still have to be explored.
0:03:57 > 0:04:03To most he is now considered the greatest chef of the last 100 years.
0:04:04 > 0:04:06And the finalists don't know it yet,
0:04:06 > 0:04:12but in less than 48 hours they will have to cook for the man himself.
0:04:22 > 0:04:24It's early morning in Barcelona,
0:04:26 > 0:04:30and Luke, Ping and Jack's journey through the culinary revolution
0:04:30 > 0:04:32is about to begin.
0:04:33 > 0:04:36But to understand what happened in Spain,
0:04:36 > 0:04:39they need to start with its traditional cuisine.
0:04:41 > 0:04:44To be in a country where food plays such a prominent role in culture
0:04:44 > 0:04:46and society, it's an amazing feeling.
0:04:46 > 0:04:49What a great place to learn.
0:04:49 > 0:04:51To be honest, I don't know much about Spanish food.
0:04:51 > 0:04:54So I guess I'm a little bit out of my comfort zone.
0:04:54 > 0:04:58And the best place for them to start their experience
0:04:58 > 0:05:01is at La Boqueria in the heart of the city.
0:05:03 > 0:05:06For hundreds of years, traditional tapas,
0:05:06 > 0:05:11hot and cold snack-sized dishes, have been made and eaten here.
0:05:11 > 0:05:14I love tapas. You can eat so many different things at one time.
0:05:14 > 0:05:18You can choose whatever, eat as much as you like or as little as you like.
0:05:18 > 0:05:21It's like Chinese dim sum, I love it.
0:05:21 > 0:05:24Avocados...
0:05:24 > 0:05:28Inspired by the food around them, they must now create
0:05:28 > 0:05:31three tapas dishes of their own for John and Gregg.
0:05:33 > 0:05:37My brain is whirring with ideas of what they could cook
0:05:37 > 0:05:39and what I could cook here.
0:05:40 > 0:05:43I must admit, I'm kind of drawing a bit of a blank.
0:05:45 > 0:05:49If our three can't get inspiration from this place,
0:05:49 > 0:05:52they may as well hang up their aprons.
0:05:52 > 0:05:54I'm panicking a little. Yeah. Let's see what happens.
0:05:56 > 0:05:57Hola!
0:05:57 > 0:05:58SHE SPEAKS SPANISH
0:05:58 > 0:06:01HE SPEAKS SPANISH
0:06:01 > 0:06:02..parsley?
0:06:02 > 0:06:04They quite appreciate it if you try and speak Spanish.
0:06:04 > 0:06:06My Spanish is terrible.
0:06:06 > 0:06:09SHE SPEAKS SPANISH
0:06:09 > 0:06:10Er...
0:06:13 > 0:06:16And that one. Thank you. Gracias.
0:06:16 > 0:06:18There's my one word.
0:06:18 > 0:06:22I need some fish to deep fry. Fry as well. Oh, yes.
0:06:22 > 0:06:25This is great. I love shopping! Who doesn't?!
0:06:27 > 0:06:31This is the start of something real exciting for our three finalists.
0:06:31 > 0:06:34They've got to be creative. They can cook whatever they like,
0:06:34 > 0:06:37it's just about pure deliciousness, that's it.
0:06:37 > 0:06:39Gracias. Now we're done.
0:06:39 > 0:06:41This one. Yeah. Thank you. Gracias.
0:06:41 > 0:06:42Gracias.
0:06:42 > 0:06:44Right, I think we're done.
0:06:47 > 0:06:50The contestants now have an hour and 15 minutes
0:06:50 > 0:06:52to prepare their three plates of tapas.
0:06:56 > 0:06:59The crowd has gathered, which is going to make them even more nervous,
0:06:59 > 0:07:00but the fact is they've just got to cook.
0:07:00 > 0:07:02They've got to get on with it and do it.
0:07:11 > 0:07:12Jack, what are you cooking?
0:07:12 > 0:07:16It's like gambas pil-pil, so it's like prawns, paprika, chilli,
0:07:16 > 0:07:18garlic, loads of olive oil.
0:07:18 > 0:07:21It's one of the first dishes that I ever cooked for my girlfriend.
0:07:21 > 0:07:24We used to sneak down at two in the morning after a night out
0:07:24 > 0:07:25and eat prawns with garlic and chilli.
0:07:25 > 0:07:27Then we're doing boquerones on vinegar,
0:07:27 > 0:07:32and I'm doing it with a sweet red pepper, fennel, a little like relish.
0:07:32 > 0:07:35Then one of my absolute favourites which is breaded
0:07:35 > 0:07:37and deep-fried calamari. They're things that I love to cook,
0:07:37 > 0:07:40but things that I wouldn't probably do in the MasterChef kitchen.
0:07:43 > 0:07:45I'm really impressed with Jack's thought process
0:07:45 > 0:07:49because he's taken the smells and the tastes of Spain
0:07:49 > 0:07:52and then he's showing us a bit of himself, which is real exciting.
0:07:52 > 0:07:54That's what we want him to do.
0:07:59 > 0:08:01- Oh, sugar.- What are the nuts for?
0:08:01 > 0:08:05- What's wrong?- I need sugar.- Oh, you want sugar? I'll get you sugar.
0:08:06 > 0:08:08- Sucre?- Sucre?
0:08:08 > 0:08:10Ah, gracias.
0:08:11 > 0:08:12- Uno, dos, tres?- Dos.
0:08:12 > 0:08:14Muchas gracias.
0:08:14 > 0:08:16Un, dos, tres.
0:08:16 > 0:08:17- Here you go.- Thank you.
0:08:20 > 0:08:22Ping, have you seen how many people are watching us?
0:08:22 > 0:08:24No, I don't want to see.
0:08:35 > 0:08:37This is what you love, isn't it? Invention, creation.
0:08:37 > 0:08:40- It's right up your strata.- Yeah, this is definitely my kind of challenge.
0:08:40 > 0:08:43Really excited about it. Just hope I haven't given myself too much to do.
0:08:43 > 0:08:45So what are you going to do?
0:08:45 > 0:08:48Bruschetta with Serrano ham and guacamole.
0:08:48 > 0:08:52Then I'm doing mussels, which I'm going to serve in the half shell,
0:08:52 > 0:08:56and then Gouda, potato and chorizo croquettes.
0:08:56 > 0:08:59How are you going to make croquettes in this amount of time?
0:08:59 > 0:09:00Erm, well, er...
0:09:00 > 0:09:02I've got the water on to boil and we'll see what happens.
0:09:02 > 0:09:06- We might have to improvise. - Good, OK. Look forward to it.- Cheers.
0:09:09 > 0:09:11I'm really actually quite surprised by Luke.
0:09:11 > 0:09:14I thought he would've been a little bit more creative,
0:09:14 > 0:09:17a little bit more adventurous. He seems to be playing it quite safe.
0:09:18 > 0:09:19Guys...
0:09:19 > 0:09:20Rapido.
0:09:23 > 0:09:24Andale, andale. Epa! Epa!
0:09:29 > 0:09:32- I think I'll have to change my third dish.- Why?
0:09:32 > 0:09:35Cos I'm doing croquettes but I don't have time.
0:09:35 > 0:09:39Just got to have a bit of a think. I think I'm all right.
0:09:39 > 0:09:40Yeah, we're good.
0:09:42 > 0:09:43Whoops!
0:09:56 > 0:09:59Ping, I'm really hoping you're going to do something Asian.
0:09:59 > 0:10:04Yes, we're going to have a tuna tartare, but with quail egg yolks.
0:10:04 > 0:10:09- Where's the wasabi going?- In there. - Oh! Go on, be generous.
0:10:09 > 0:10:12Then because the prawns are so nice we're just going to gently fry it
0:10:12 > 0:10:17with spring onions, ginger, and then serve it on straw mushrooms.
0:10:17 > 0:10:22- We're going to have a fish fillet bread crumbed and fried.- Brilliant.
0:10:22 > 0:10:24Can I ask you how you feel about cooking with
0:10:24 > 0:10:26everybody in the market watching you?
0:10:28 > 0:10:32If I don't look at them, I'm fine. I don't have time to look at them.
0:10:36 > 0:10:38Ping, although, she's here in Barcelona,
0:10:38 > 0:10:41is sticking to what she knows - Asian food, and good on her.
0:10:44 > 0:10:47I'm impressed with our three. You know why? They're going for it.
0:10:47 > 0:10:50No half measures, they are absolutely going for it.
0:10:52 > 0:10:53Diez minuto.
0:10:54 > 0:10:57- Ten minutes.- We are tight. Really, really tight.
0:11:00 > 0:11:02What sort of fish is it?
0:11:02 > 0:11:04No idea. She recommended it.
0:11:05 > 0:11:06Great.
0:11:09 > 0:11:10Come on!
0:11:22 > 0:11:25- Luke, you've got about a minute left, mate.- OK.
0:11:27 > 0:11:29Squid. Quick, quick, quick. Go.
0:11:32 > 0:11:33Jack, let's go.
0:11:35 > 0:11:36Time's up.
0:11:39 > 0:11:41Oh...
0:11:41 > 0:11:43I'm knackered.
0:11:45 > 0:11:47Ping's Asian-inspired tapas
0:11:47 > 0:11:50are ginger soy prawns with anokhi mushrooms,
0:11:50 > 0:11:54tuna tartare with wasabi and quail's eggs,
0:11:54 > 0:11:57and fish fritters with sweet chilli cucumber salsa.
0:12:08 > 0:12:11- Fresco, no?- Si, fresco.
0:12:11 > 0:12:12It's very, very good.
0:12:12 > 0:12:15It's very nice. The flavours are very nice.
0:12:17 > 0:12:21Those prawns are fabulous. The tuna tartare is great.
0:12:21 > 0:12:23The wasabi in the background is really lovely,
0:12:23 > 0:12:26and you put that slimy egg yolk through it - fantastic.
0:12:26 > 0:12:29I like the deep-fried fish balls as well with the cucumber.
0:12:29 > 0:12:31They're lovely flavours, John.
0:12:31 > 0:12:34I think tapas can adapt to anywhere in the world
0:12:34 > 0:12:37and I think Ping has highlighted that brilliantly.
0:12:38 > 0:12:41I'm really proud of those dishes. Brilliant experience.
0:12:41 > 0:12:44I can't tell you, this is fantastic.
0:12:44 > 0:12:47I'm ready for more and just throw it at me, I'll be fine.
0:12:50 > 0:12:55Jack's made smoked paprika prawns with garlic, chilli and lemon,
0:12:55 > 0:12:58crispy calamari topped with gremolata,
0:12:58 > 0:13:00and boquerones, or anchovies,
0:13:00 > 0:13:03red pepper and fennel compote bruschetta.
0:13:15 > 0:13:17Fantastic.
0:13:17 > 0:13:19- Congratulations.- Thank you.
0:13:19 > 0:13:22I think Jack's done a pretty good job over all.
0:13:22 > 0:13:24He has given you big bold flavours.
0:13:24 > 0:13:26The prawns, the garlic, the chilli and the lemon, I think great.
0:13:26 > 0:13:29There was a bitter note to it which I really like.
0:13:29 > 0:13:30The anchovy was salty
0:13:30 > 0:13:33and then the rest was sort of sweet and sour mixed with that toast.
0:13:33 > 0:13:34Really good.
0:13:34 > 0:13:36And putting the gremolata on top of the crispy squid
0:13:36 > 0:13:41I think was inspired, it gave it a freshness.
0:13:41 > 0:13:43Very, very good, Jack.
0:13:43 > 0:13:45That was really tough to cook out here in front of all those people.
0:13:45 > 0:13:47I've never done anything like that before.
0:13:47 > 0:13:49It's been a great introduction to Spain
0:13:49 > 0:13:51and a great introduction to Barcelona.
0:13:54 > 0:13:58Luke's tapas are guacamole and Serrano ham bruschetta,
0:13:58 > 0:14:01crispy mussel with tomato salsa,
0:14:01 > 0:14:04and potato chorizo and cheese slices.
0:14:16 > 0:14:17Fantastic.
0:14:17 > 0:14:20The presentation is not really...
0:14:20 > 0:14:24great to the eyes, but the flavour is good.
0:14:25 > 0:14:28I'm really disappointed with Luke's presentation.
0:14:28 > 0:14:30Melted cheese, sausage and a bit of potato...
0:14:30 > 0:14:31Hey, it's a good thing,
0:14:31 > 0:14:34it's just as ugly as you like, that is a real shame.
0:14:34 > 0:14:37But I do like the guacamole. I think it's great with the crispy bread.
0:14:37 > 0:14:38The mussel is decent,
0:14:38 > 0:14:40but this is not a great start to his Spanish trip.
0:14:40 > 0:14:45Thank you. I'm sorry I couldn't make you something more beautiful.
0:14:45 > 0:14:47I am extremely disappointed.
0:14:47 > 0:14:49Today should've been my round.
0:14:49 > 0:14:53It just spurs me on and gives me more motivation.
0:14:53 > 0:14:56I'll be really, really going for it on the next one.
0:15:01 > 0:15:04It's halfway through day one
0:15:04 > 0:15:08and the finalists are moving ever closer to their ultimate challenge.
0:15:09 > 0:15:11To prepare them further,
0:15:11 > 0:15:15they are about to step into a creative world
0:15:15 > 0:15:18where tradition is being torn apart.
0:15:19 > 0:15:22They are meeting pastry chefs
0:15:22 > 0:15:24and close friends of Ferran Adria,
0:15:24 > 0:15:29Christian Escriba and his wife Patricia Schmidt.
0:15:30 > 0:15:36Escriba created Adria's edible heart wedding dessert.
0:15:36 > 0:15:39And elBulli's last ever cake,
0:15:39 > 0:15:42a metre-high sugar bulldog.
0:15:44 > 0:15:49- TRANSLATION:- I know Ferran Adria since 1987.
0:15:49 > 0:15:51We fell in love with each other and,
0:15:51 > 0:15:54from then, from that time on,
0:15:54 > 0:15:56he has been my best friend ever since.
0:15:58 > 0:16:00If you see them both talking,
0:16:00 > 0:16:02they understand each other,
0:16:02 > 0:16:03but no-one in the room
0:16:03 > 0:16:04can understand them.
0:16:06 > 0:16:10Escriba is also a rule breaker.
0:16:10 > 0:16:13For him, it's all about creating a pastry world
0:16:13 > 0:16:15that surprises the diner.
0:16:15 > 0:16:19From flying and exploding cakes...
0:16:22 > 0:16:25..to edible walls and landscapes.
0:16:29 > 0:16:32- TRANSLATION:- My philosophy when working
0:16:32 > 0:16:34is trying to astonish, to excite
0:16:34 > 0:16:38and to create a moment that will last in your mind forever.
0:16:41 > 0:16:45The heart of Escriba's studio is an edible pastry showroom.
0:16:45 > 0:16:48- PING:- Sugar rush.
0:16:48 > 0:16:50JACK: Oh, my God.
0:16:50 > 0:16:54I want to bring my daughter here. She'd have a field day.
0:16:54 > 0:16:57- TRANSLATION:- Many times, people say,
0:16:57 > 0:17:00"Man, you're insane!" But I love that!
0:17:00 > 0:17:03Do you know why? Because I have a lot of fun.
0:17:05 > 0:17:07SHE WHISPERS
0:17:07 > 0:17:08Can't do... Sh.
0:17:13 > 0:17:16Welcome to my house.
0:17:16 > 0:17:19We'd like to invite you to eat this table.
0:17:21 > 0:17:24We are going to make the Barcelona map.
0:17:24 > 0:17:27- OK.- OK, right.- All right.
0:17:27 > 0:17:28Are you ready?
0:17:28 > 0:17:31- Yeah, yeah!- Yes, yeah.
0:17:31 > 0:17:34JACK: Christian is remembered for doing something truly unique,
0:17:34 > 0:17:38so I will try and sort of take on some of that.
0:17:38 > 0:17:41The finalists have a variety of confectionery,
0:17:41 > 0:17:43including chocolates,
0:17:43 > 0:17:46crushed nuts, candied fruits
0:17:46 > 0:17:47and desiccated coconut
0:17:47 > 0:17:50to create their edible Barcelona.
0:17:54 > 0:17:56- TRANSLATION:- I need them to get into the mindset.
0:17:56 > 0:18:00To be daring, like a child.
0:18:00 > 0:18:02Children are always daring.
0:18:07 > 0:18:10'It's great to see someone properly pushing the boundaries.'
0:18:10 > 0:18:11It's really inspiring.
0:18:13 > 0:18:16I feel like a kid. It's brilliant.
0:18:16 > 0:18:17This is fantastico.
0:18:19 > 0:18:22'He wants to inject fun into pastry.'
0:18:22 > 0:18:24I mean, how cool is that?
0:18:36 > 0:18:38APPLAUSE
0:18:38 > 0:18:41Congratulations.
0:18:41 > 0:18:42OK.
0:18:47 > 0:18:51The contestants have an hour and a half to surprise Christian
0:18:51 > 0:18:55and Patricia with a dessert they will never forget.
0:18:57 > 0:19:01- TRANSLATION:- You might astonish people with taste.
0:19:04 > 0:19:08You might surprise on a visual level.
0:19:08 > 0:19:12You can decorate someone's face.
0:19:14 > 0:19:18I will always look for the element that surprises me the most.
0:19:19 > 0:19:23It's easy for me to do, since I do it every day.
0:19:23 > 0:19:25I have nothing to lose. They do.
0:19:28 > 0:19:29LUKE: It's kind of free rein here, you know?
0:19:29 > 0:19:31Express and surprise.
0:19:33 > 0:19:35- PING:- 'I think I understand his philosophy.'
0:19:35 > 0:19:38It's whether I can translate that into my dessert,
0:19:38 > 0:19:40will be difficult, I think.
0:19:41 > 0:19:43All three of us could make a dessert
0:19:43 > 0:19:45out of the things we've got,
0:19:45 > 0:19:46but how can we make a dessert that will
0:19:46 > 0:19:49surprise him and make him go, "Wow! That's amazing"?
0:19:49 > 0:19:50That's the challenge today.
0:19:52 > 0:19:54Come on, come on, come on. Think, think, think.
0:20:05 > 0:20:08I just hope this is OK.
0:20:09 > 0:20:14After a disappointing morning, Luke is hoping to impress with
0:20:14 > 0:20:17a combination of raspberries and white chocolate.
0:20:18 > 0:20:21The idea of the dish is to create that element of surprise,
0:20:21 > 0:20:25you have... Everything you see on the plate will be white, but,
0:20:25 > 0:20:27as soon as you cut into everything,
0:20:27 > 0:20:28everything will become red.
0:20:28 > 0:20:30So the surprise is with colour.
0:20:34 > 0:20:37Jack is making a mango parfait.
0:20:38 > 0:20:40The element of the unexpected
0:20:40 > 0:20:44will come with the help of tempered white chocolate...
0:20:44 > 0:20:47I've never, never tempered chocolate before.
0:20:47 > 0:20:49..and some balloons.
0:20:53 > 0:20:56So, what I'm going to do is coat them in chocolate and then,
0:20:56 > 0:20:59when it's set, pop the balloon to leave a sphere,
0:20:59 > 0:21:01which I'll then hide my dessert with.
0:21:03 > 0:21:06I've never done this before. It could be a disaster.
0:21:12 > 0:21:15I'm just going to work out how I'm going to do this.
0:21:17 > 0:21:20Ping has decided to use the elements of a tiramisu
0:21:20 > 0:21:24and a plant pot to create her surprise.
0:21:24 > 0:21:28I hate gardening. Mint pot is the only thing that I can keep alive.
0:21:28 > 0:21:32You know, sometimes you're digging earth and it goes clunk
0:21:32 > 0:21:34and it's like, "Mmm, there's something hard in there."
0:21:34 > 0:21:36That's what I kind of emulate.
0:21:36 > 0:21:38Something to surprise him.
0:21:47 > 0:21:48BALLOON POPS
0:21:52 > 0:21:54A thing of beauty, that is.
0:22:13 > 0:22:14OK.
0:22:14 > 0:22:17I'm pretty pleased with that. I just hope he likes it, as well.
0:22:23 > 0:22:24All right, Jack.
0:22:26 > 0:22:28- Hi, Jack.- There we are.
0:22:29 > 0:22:31Jack has made a mango parfait,
0:22:31 > 0:22:34topped with a caramel brittle,
0:22:34 > 0:22:36caramelised mango, fresh raspberries
0:22:36 > 0:22:38and toasted hazelnuts,
0:22:38 > 0:22:42all hidden underneath a tempered white chocolate cloche.
0:22:57 > 0:22:58Very good.
0:22:58 > 0:22:59THEY LAUGH
0:23:13 > 0:23:15- Congratulations.- Thank you.
0:23:18 > 0:23:20LAUGHTER
0:23:20 > 0:23:21For the family.
0:23:21 > 0:23:23Hide a dinner under it.
0:23:23 > 0:23:25Muy bien.
0:23:25 > 0:23:27Thank you very much.
0:23:27 > 0:23:30Before you are going, we'd like to give you
0:23:30 > 0:23:32to yourself, made in sugar.
0:23:32 > 0:23:34Oh, thank you very much!
0:23:34 > 0:23:35I had a hard time making your hair.
0:23:35 > 0:23:37HE LAUGHS
0:23:37 > 0:23:39- I think it's very good.- Thank you.
0:23:39 > 0:23:41Thank you. Thank you very much.
0:23:41 > 0:23:42Bye, Jack.
0:23:43 > 0:23:46I was massively pleased with that, actually.
0:23:46 > 0:23:48I put myself out of my comfort zone quite a lot.
0:23:48 > 0:23:51I thought it was one of the best things I've ever done,
0:23:51 > 0:23:52so, yeah, I was really impressed.
0:23:57 > 0:23:59I toast the coconut to make the soil.
0:24:10 > 0:24:13I hope I have enough mint leaves.
0:24:17 > 0:24:18OK.
0:24:28 > 0:24:30Thank you.
0:24:31 > 0:24:35Ping has made a mint tiramisu plant pot -
0:24:35 > 0:24:38strawberries, raspberries and tiramisu
0:24:38 > 0:24:40all buried under coconut crumb
0:24:40 > 0:24:43and dark chocolate coated mint leaves.
0:24:47 > 0:24:49There is some more inside.
0:24:50 > 0:24:53- Ah.- Ah, OK. Ah, OK.
0:24:56 > 0:24:59Very good. In English, it's very good.
0:24:59 > 0:25:01In Spanish?
0:25:01 > 0:25:03- Muy bueno.- Muy bueno. Gracias.
0:25:11 > 0:25:14The thing that has surprised both of us
0:25:14 > 0:25:18is that we expected only leaves and the chocolate.
0:25:18 > 0:25:21We didn't expect that you had made something inside of it.
0:25:21 > 0:25:24- Congratulations. Thank you very much.- Thank you.
0:25:24 > 0:25:27I'd like to take you... With you...
0:25:27 > 0:25:29Oh, thank you very much!
0:25:29 > 0:25:31That's amazing. Thank you!
0:25:36 > 0:25:39For him and Patricia to say that's a good surprise,
0:25:39 > 0:25:42it's what I want to achieve. So, really happy.
0:25:49 > 0:25:51Yeah, I'm happy.
0:25:57 > 0:25:59I'm going to write "encased" in Spanish.
0:25:59 > 0:26:01It's kind of the name of the dish.
0:26:10 > 0:26:12Hello, Luke.
0:26:16 > 0:26:20Luke's Encased is a pyramid of popping candy
0:26:20 > 0:26:24and chocolate-filled raspberries encased in Italian meringue
0:26:24 > 0:26:28and raspberry syrup-filled white chocolate bonbons.
0:26:31 > 0:26:32Yeah.
0:26:40 > 0:26:42Mm.
0:26:47 > 0:26:49Surprised?
0:26:53 > 0:26:54Oh, good.
0:27:02 > 0:27:04Really? Oh, thank you.
0:27:08 > 0:27:11- Oh.- Thank you for that.
0:27:11 > 0:27:13I wanted to surprise you, as well.
0:27:14 > 0:27:16Sugar you.
0:27:16 > 0:27:18That's great. Thanks very much.
0:27:18 > 0:27:20You're welcome. Thank you.
0:27:23 > 0:27:24LAUGHTER
0:27:24 > 0:27:26Oh, please. Please, go ahead.
0:27:26 > 0:27:28Brilliant. Thank you.
0:27:32 > 0:27:35I've never done chocolate writing before,
0:27:35 > 0:27:36I've never made Italian meringue,
0:27:36 > 0:27:38I've never used a blowtorch.
0:27:38 > 0:27:40And I've never made a liquid bonbon.
0:27:40 > 0:27:43So, yeah, I think I really pushed myself today.
0:27:43 > 0:27:46And it was a risk, and it did pay off.
0:27:46 > 0:27:48I feel like I've kind of redeemed myself a little bit.
0:27:48 > 0:27:50Yeah, really happy.
0:27:51 > 0:27:55Today has just taught me to just do whatever you're feeling
0:27:55 > 0:27:57and just think a bit differently.
0:27:58 > 0:28:01It's been a long, hard day,
0:28:01 > 0:28:03but, my God, it's so much fun.
0:28:05 > 0:28:07I love Spain!
0:28:20 > 0:28:24It's day two in Barcelona.
0:28:24 > 0:28:26In just a few hours,
0:28:26 > 0:28:31the contestants will be cooking the most important lunch of their lives.
0:28:31 > 0:28:35And they're on the way to meet the chef who will be on hand to help.
0:28:37 > 0:28:42Carles Abellan started working as a trainee chef at elBulli
0:28:42 > 0:28:45with Ferran Adria in 1984.
0:28:47 > 0:28:51- TRANSLATION:- Everything we did was completely new.
0:28:51 > 0:28:53Ground-breaking.
0:28:53 > 0:28:57I remember the public opinion was totally against us at the time.
0:28:57 > 0:29:01People said we were crazy.
0:29:01 > 0:29:05But, to me, it was a bit, sort of, rock'n'roll.
0:29:08 > 0:29:10Carles spent 16 years with Adria,
0:29:10 > 0:29:14before earning a Michelin star for his own restaurant.
0:29:14 > 0:29:18He now has five venues across Barcelona.
0:29:25 > 0:29:29Carles is opening up one of his kitchens to show
0:29:29 > 0:29:33the contestants exactly how the food evolved.
0:29:34 > 0:29:36Hello, hi. Nice to meet you.
0:29:36 > 0:29:38- I'm Jack, nice to meet you.- Jack.
0:29:38 > 0:29:40- I'm Luke, nice to meet you.- Luke.
0:29:40 > 0:29:42- Ping, nice to meet you.- Ping.
0:29:42 > 0:29:44Welcome.
0:29:44 > 0:29:46Excuse me, my English is terrible.
0:29:46 > 0:29:49But, hmm, your Spanish...
0:29:49 > 0:29:51LAUGHTER
0:29:51 > 0:29:53OK. We have lots to do.
0:29:53 > 0:29:55Come with me.
0:29:57 > 0:29:58OK...
0:29:58 > 0:30:01LUKE: It's a real privilege to cook with such an esteemed chef.
0:30:01 > 0:30:03It's exciting.
0:30:05 > 0:30:07JACK: What a great opportunity to learn
0:30:07 > 0:30:10about Spanish cuisine from the best.
0:30:10 > 0:30:12Braise is important.
0:30:12 > 0:30:17We are dealing with, like, the Rolling Stones of cookery here.
0:30:17 > 0:30:19OK.
0:30:19 > 0:30:23Carles wants the finalists to cook three pivotal dishes
0:30:23 > 0:30:28illustrating the evolution from elBulli to where he is today.
0:30:34 > 0:30:38- TRANSLATION:- These are dishes that form part of my DNA.
0:30:38 > 0:30:42These dishes are like my own children.
0:30:45 > 0:30:46Ping is first with...
0:30:48 > 0:30:50..a delicate dish created at elBulli
0:30:50 > 0:30:54when the only modern food in Spain was French.
0:30:56 > 0:30:58Spanish food was very traditional
0:30:58 > 0:31:03and the concept of modern cuisine just didn't exist at that moment.
0:31:04 > 0:31:08It's a dish that marks the change in direction
0:31:08 > 0:31:11of Spanish and Catalan cuisine.
0:31:15 > 0:31:18The dish was based on the fresh ingredients
0:31:18 > 0:31:20of the Mediterranean
0:31:20 > 0:31:23with a topping inspired by the mosaics of Gaudi.
0:31:24 > 0:31:27It may look simple today,
0:31:27 > 0:31:30but, when first seen almost 30 years ago,
0:31:30 > 0:31:32it was revolutionary.
0:31:33 > 0:31:37I have to get this right to reflect the flavours
0:31:37 > 0:31:39and the look of Catalonia.
0:31:44 > 0:31:48It's kind of sort of molecular stuff that I haven't done before.
0:31:48 > 0:31:52Luke will be cooking a dish created seven years later
0:31:52 > 0:31:55and one of elBulli's most famous.
0:31:55 > 0:31:59The deconstructed potato omelette.
0:31:59 > 0:32:01It represented the point when Adria
0:32:01 > 0:32:06and his team started to really pull apart Spanish cuisine.
0:32:06 > 0:32:11- TRANSLATION:- Deconstruction doesn't make much sense nowadays,
0:32:11 > 0:32:15because there's been so much deconstruction
0:32:15 > 0:32:18that it has lost its meaning.
0:32:18 > 0:32:22But 20, 25 years ago,
0:32:22 > 0:32:24it was a whole different story.
0:32:24 > 0:32:28Because no-one had tried deconstructing
0:32:28 > 0:32:31something as simple as a potato omelette.
0:32:33 > 0:32:37The dish had all the flavours of an omelette,
0:32:37 > 0:32:39but its textures were radically different.
0:32:39 > 0:32:43An onion confit, egg yolk sabayon
0:32:43 > 0:32:46and one of elBulli's legacies -
0:32:46 > 0:32:48a foam, made from the potatoes,
0:32:48 > 0:32:52their cooking water, cream and olive oil,
0:32:52 > 0:32:54aerated using a soda siphon.
0:32:54 > 0:32:57Omelettes are seen as very quick food that you can do immediately.
0:32:57 > 0:33:00This is an extreme omelette.
0:33:03 > 0:33:07Jack's dish is from Carles' current Michelin starred-menu
0:33:07 > 0:33:11and celebrates where Spanish food is today.
0:33:11 > 0:33:15Sous-vide Mediterranean whiting
0:33:15 > 0:33:18with dehydrated skin, olive oil potato,
0:33:18 > 0:33:21crispy breadcrumbs and a vinegar air.
0:33:25 > 0:33:26Incredible to be able to make air.
0:33:26 > 0:33:29I never thought I'd have the opportunity to make air before,
0:33:29 > 0:33:31flavoured air. So, yeah, it's great.
0:33:32 > 0:33:36Technique is an instrument only.
0:33:36 > 0:33:39Not end result.
0:33:39 > 0:33:41The flavour is important.
0:33:45 > 0:33:47Phew! Hot!
0:33:48 > 0:33:50This is the difficult bit.
0:33:55 > 0:33:57You're there?
0:34:10 > 0:34:11Perfect, eh?
0:34:21 > 0:34:23He's better, that Ferran Adria.
0:34:23 > 0:34:25LAUGHTER
0:34:26 > 0:34:28- So good.- Gracias.
0:34:30 > 0:34:32Muchas gracias.
0:34:34 > 0:34:38If you asked me three months ago to create a dish like that,
0:34:38 > 0:34:40I thought, "No, can't do it."
0:34:40 > 0:34:45And now, being in Spain, it's like anything is possible. I can do that.
0:34:45 > 0:34:47Yeah, of course I can do it.
0:34:56 > 0:34:59As long as I remember everything, keep focused, yeah, I'll be fine.
0:35:06 > 0:35:08A little bit more. Little bit more.
0:35:10 > 0:35:12It's all right.
0:35:12 > 0:35:13The moment of truth.
0:35:16 > 0:35:18More.
0:35:18 > 0:35:19More.
0:35:21 > 0:35:24More, more, more, more, more, more.
0:35:24 > 0:35:25Try.
0:35:26 > 0:35:27- It's better, huh?- Yeah.
0:35:35 > 0:35:37- You finish it?- Yeah.
0:35:37 > 0:35:39THEY LAUGH
0:35:46 > 0:35:48Mmm!
0:35:48 > 0:35:49Incredible, huh?
0:35:50 > 0:35:53All right, then. It's perfect.
0:35:53 > 0:35:55- It's perfect.- Thank you.
0:35:55 > 0:35:57- No, sure.- Oh, good. Thank you.
0:36:01 > 0:36:04I think creative deconstruction is really, really interesting.
0:36:04 > 0:36:07- Good luck.- Thank you, cheers.
0:36:07 > 0:36:10I've got a couple of ideas for things I want to do that
0:36:10 > 0:36:12kind of really fall in line with this kind of stuff.
0:36:39 > 0:36:40OK.
0:36:41 > 0:36:43It's perfect, huh?
0:36:53 > 0:36:55Mmm.
0:36:55 > 0:36:58Oh, my God!
0:36:59 > 0:37:01It's exceptional.
0:37:01 > 0:37:03Amazing.
0:37:04 > 0:37:06- Thank you.- Thanks a lot.- Thank you.
0:37:09 > 0:37:12I think he liked it, so, yeah, I was pretty pleased about that.
0:37:12 > 0:37:14It wasn't an easy dish
0:37:14 > 0:37:16and it's just great to use the different techniques that he
0:37:16 > 0:37:19uses in his cooking and be able to create something that he's done.
0:37:27 > 0:37:29Now, Ping, Jack and Luke
0:37:29 > 0:37:34face their biggest challenge of the competition so far.
0:37:34 > 0:37:38Creating one dish that combines their own food
0:37:38 > 0:37:42with everything they've learnt during their time in Spain.
0:37:42 > 0:37:45There is a lot of pressure on.
0:37:45 > 0:37:47We learned about foams and air.
0:37:47 > 0:37:49It's amazing.
0:37:51 > 0:37:53He's going to want to see us using Spanish influences
0:37:53 > 0:37:55wherever we can and I think that's going to be
0:37:55 > 0:37:56the real challenge for me.
0:37:56 > 0:37:58Spoon, spoon, spoon.
0:37:58 > 0:38:00I want to showcase what I've learnt.
0:38:00 > 0:38:02I'd like to finish Spain on a high.
0:38:02 > 0:38:04That's going to be tough, you know?
0:38:04 > 0:38:06It's going to be really tough.
0:38:11 > 0:38:13With two hours until lunch,
0:38:13 > 0:38:15the contestants still don't know
0:38:15 > 0:38:19that their dishes will be tasted by Ferran Adria...
0:38:22 > 0:38:25..one of the most influential chefs ever.
0:38:39 > 0:38:42Ping has chosen to cook a dish of langoustines,
0:38:42 > 0:38:45with Asian spiced shredded pork bonbons.
0:38:53 > 0:38:56She is also planning to use one of elBulli's
0:38:56 > 0:38:58most renowned techniques,
0:38:58 > 0:39:01and make an air from clementines.
0:39:01 > 0:39:04I know I'm taking a risk today, but, you know, why not?
0:39:04 > 0:39:10I'm here once and this is my time to do what I've learnt.
0:39:10 > 0:39:12To be honest, if I can pull it off, great,
0:39:12 > 0:39:14because it will be a sense of achievement.
0:39:14 > 0:39:16I've never done anything like that before.
0:39:16 > 0:39:20If not, I've tried it, I give it my best and I lived it.
0:39:23 > 0:39:25- Hey!- Well done. Well done.
0:39:32 > 0:39:35You want to boil vegetables first?
0:39:35 > 0:39:41- Vegetable stock, break it down and then press it.- All right.- Yeah?
0:39:46 > 0:39:49Inspired by the different textures he's seen,
0:39:49 > 0:39:53Jack has 11 different elements planned for his dish.
0:39:56 > 0:39:59It's very British ingredients. Lamb, mint, peas.
0:39:59 > 0:40:02I just want to bring it to Spain somehow using olive oils, foam,
0:40:02 > 0:40:04that sort of thing.
0:40:11 > 0:40:15Luke has chosen to go down a different route with his lamb dish,
0:40:15 > 0:40:18influenced by one of the concepts that were central
0:40:18 > 0:40:19to the elBulli of the 1990s.
0:40:21 > 0:40:26Basically, it's a deconstructed moussaka which is a Greek dish,
0:40:26 > 0:40:27but it's still Mediterranean.
0:40:30 > 0:40:33It's a combination of my time in Spain, being creative.
0:40:34 > 0:40:38What we did with Carles, this is hopefully a similar philosophy.
0:40:41 > 0:40:45Luke's deconstructed dish also involves breaking down a whole
0:40:45 > 0:40:47side of lamb.
0:40:47 > 0:40:49We've got time.
0:40:50 > 0:40:52I'm sure I'll be all right.
0:40:59 > 0:41:05With just over an hour until service, outside,
0:41:05 > 0:41:08Carles is waiting to greet the first of the guests.
0:41:13 > 0:41:17His old boss and mentor...
0:41:17 > 0:41:20THEY SPEAK SPANISH
0:41:26 > 0:41:28Hey, guys, attention.
0:41:28 > 0:41:33I have to tell you that my guest for today, he taste your recipe.
0:41:33 > 0:41:38- Hello.- Welcome to Barcelona.
0:41:40 > 0:41:41I love cooking.
0:41:55 > 0:41:57It used to be my hobby until I come to MasterChef
0:41:57 > 0:41:59and it's really stressful.
0:42:04 > 0:42:07- Hi.- Nice to meet you. - Welcome to Barcelona.- Thank you.
0:42:10 > 0:42:13I have just graduated from university.
0:42:14 > 0:42:16Geography.
0:42:21 > 0:42:23Hi there, nice to meet you.
0:42:26 > 0:42:29I work in robotics and automation.
0:42:36 > 0:42:39Maybe after the competition is over, we can look at a couple of things.
0:42:42 > 0:42:44Good luck.
0:42:49 > 0:42:51Ferran Adria is our guest.
0:42:51 > 0:42:54This is going to be like the biggest challenge ever.
0:42:54 > 0:42:56Don't tell me who we're cooking for.
0:42:56 > 0:42:58I'd rather not know and then it's all OK.
0:43:01 > 0:43:04Cooking in an unfamiliar kitchen, and now we're
0:43:04 > 0:43:08cooking for one of the best chefs in the world, if not ever.
0:43:08 > 0:43:10Oh, well, brilliant.
0:43:12 > 0:43:17I was this nervous, now I'm this nervous.
0:43:19 > 0:43:25To add to the pressure, Adria is being joined by Christian Escriba
0:43:25 > 0:43:30and his other close friend, Spanish gastronomy guru, Roser Torras.
0:43:35 > 0:43:39TRANSLATION: Cooking for Ferran is a great challenge.
0:43:39 > 0:43:41It's difficult, it's not easy.
0:43:41 > 0:43:44TRANSLATION: How do you surprise Ferran?
0:43:44 > 0:43:47He's done everything. Do you understand?
0:43:47 > 0:43:51You can't use a technique Ferran doesn't know about.
0:43:55 > 0:43:57TRANSLATION: What's the problem?
0:43:57 > 0:44:01So many great things have been done in creativity
0:44:01 > 0:44:04and now that is very hard to do something new.
0:44:06 > 0:44:09You have to have passion and love
0:44:09 > 0:44:12but this is a result of good technique.
0:44:16 > 0:44:19I'm hungry, to tell you the truth.
0:44:19 > 0:44:22I've been talking so much about cooking, so, let's eat.
0:44:30 > 0:44:32Pressure, pressure, pressure.
0:44:33 > 0:44:35- How are you doing, bud, you all right?- I think so.
0:44:35 > 0:44:39Not feeling well at all though, mate. I've got a massive headache.
0:44:39 > 0:44:43- Really?- Massive.- Drink. Want a drink? - Yeah.
0:44:43 > 0:44:44I've got a splitting headache.
0:44:50 > 0:44:54With half an hour to go, Luke is still prepping his lamb cutlets.
0:44:55 > 0:44:57Oy...
0:44:57 > 0:45:00Ping's pork bonbons and langoustines are prepped,
0:45:00 > 0:45:04and she's moved on to making an eye-catching accompaniment.
0:45:06 > 0:45:11It's a potato that is shaped like a mandarin. It's just a bit of fun.
0:45:11 > 0:45:14- What is this?- My mandarin potatoes.
0:45:14 > 0:45:17HE LAUGHS
0:45:18 > 0:45:20It's a once-in-a-lifetime,
0:45:20 > 0:45:22if I don't push the boat out, when am I going to?
0:45:22 > 0:45:23OK.
0:45:26 > 0:45:30Not only is Jack cooking three different styles of lamb,
0:45:30 > 0:45:34he's also decided that this is the time to try something new.
0:45:34 > 0:45:36It's the first time I've ever made mint jelly before.
0:45:36 > 0:45:41If you just were to serve a rack of lamb, with potatoes and veg,
0:45:41 > 0:45:43you'd be a little underwhelmed.
0:45:43 > 0:45:46So I think you've got to try and elevate it to the next level.
0:45:52 > 0:45:54THEY CHAT IN SPANISH
0:46:00 > 0:46:03Ferran is sitting, now, at the table.
0:46:07 > 0:46:08First up is Jack.
0:46:14 > 0:46:17He has 11 elements to plate up perfectly.
0:46:46 > 0:46:47- OK.- OK?- OK.
0:46:47 > 0:46:49Come on.
0:47:11 > 0:47:14Jack has made herb-crusted lamb loin,
0:47:14 > 0:47:18a braised lamb belly croquette, and smoked lamb rack.
0:47:18 > 0:47:22With pea puree, fresh peas,
0:47:22 > 0:47:27mint jelly, crushed potatoes, anchovies,
0:47:27 > 0:47:29an anchovy puree,
0:47:29 > 0:47:32a lamb and redcurrant sauce, and a pea air.
0:47:41 > 0:47:43It's a build on something that my mother used to cook
0:47:43 > 0:47:46at dinner parties and on special occasions.
0:47:46 > 0:47:49And I thought that today was a very special occasion,
0:47:49 > 0:47:51so I wanted to cook it for you three.
0:47:51 > 0:47:52Thank you.
0:47:58 > 0:48:02- TRANSLATION:- This dish can be 10 different dishes at the same time.
0:48:02 > 0:48:06If I take the air with that, it's one dish.
0:48:06 > 0:48:11If I take the potato puree with mint, I make mint potato puree.
0:48:11 > 0:48:14It's a fantastic piece of work.
0:48:14 > 0:48:19It's amazing, for an amateur chef to make something like this
0:48:19 > 0:48:21is incredible.
0:48:21 > 0:48:24TRANSLATION: I'm going to tell you what I like about it.
0:48:24 > 0:48:30First, when it was brought in, the appearance, the colours,
0:48:30 > 0:48:32how it was made.
0:48:32 > 0:48:36And also, the game Ferran was talking about.
0:48:36 > 0:48:40With this dish, I have been able to make different combinations,
0:48:40 > 0:48:42and each one is good.
0:48:42 > 0:48:45- TRANSLATION:- You could easily find this dish
0:48:45 > 0:48:49as main course on a restaurant's menu.
0:48:49 > 0:48:52It's the kind of level you might expect to get
0:48:52 > 0:48:54in a two Michelin-starred restaurant.
0:48:56 > 0:48:58Unbelievable.
0:48:58 > 0:48:59THEY LAUGH
0:48:59 > 0:49:02It's very, very, very, good. Thank you.
0:49:02 > 0:49:04Gracias, muchas gracias.
0:49:04 > 0:49:06- Thank you.- Amazing.
0:49:06 > 0:49:08Thank you. Thank you.
0:49:13 > 0:49:16'Today was a once-in-a-lifetime opportunity.
0:49:16 > 0:49:19'It's probably the highest pressure situation I've ever been in.'
0:49:19 > 0:49:22And to come out of it the other side having not had a disaster,
0:49:22 > 0:49:24and to come out having produced some food that
0:49:24 > 0:49:28I was pleased with and they seemed to really enjoy, just amazing.
0:49:36 > 0:49:40- The timing is, you're finishing. - Yeah, we're...- Good?- Course.
0:49:46 > 0:49:49I like to not really think about who I'm trying to serve,
0:49:49 > 0:49:51just try and cook the best I can.
0:49:53 > 0:49:55Wow, that's hot.
0:49:56 > 0:49:58Hopefully, these guests will like it,
0:49:58 > 0:50:02these normal guests who are just normal diners, absolutely fine.
0:50:07 > 0:50:10- What do you think, are we hot enough here?- No.
0:50:12 > 0:50:13HE SIGHS
0:50:14 > 0:50:16Take it easy, take it easy!
0:50:19 > 0:50:20OK.
0:51:09 > 0:51:12Luke has deconstructed a Greek moussaka.
0:51:12 > 0:51:15Serving lamb in a herb marinade,
0:51:15 > 0:51:17and lamb in breadcrumbs
0:51:17 > 0:51:21with an aubergine stack and a baba ghanoush sauce.
0:51:25 > 0:51:28- TRANSLATION:- But that is your goal,
0:51:28 > 0:51:31to separate the aubergine from the meat, right?
0:51:31 > 0:51:34Yeah, that was my goal, to make it look different.
0:51:34 > 0:51:38You know, if I told someone I was serving moussaka,
0:51:38 > 0:51:41if they got this, it would be a surprise.
0:51:52 > 0:51:56TRANSLATION: I'm a real carnivore, I love meat. It's absolutely great.
0:51:56 > 0:52:00I love it, because it is very tender.
0:52:01 > 0:52:05The problem is, I don't know which I like better of the two ways.
0:52:05 > 0:52:08This one, or the other one.
0:52:08 > 0:52:13- TRANSLATION:- It's, it's very tasty as Christian said.
0:52:13 > 0:52:16But you'll always find somebody
0:52:16 > 0:52:18who says, "Ah, no, no,
0:52:18 > 0:52:21"I like the meat not to be so well cooked."
0:52:22 > 0:52:25It's really difficult, there are many elements
0:52:25 > 0:52:27and it's a complex dish.
0:52:29 > 0:52:32HE SIGHS IN RELIEF, THEY LAUGH
0:52:33 > 0:52:35Thank you.
0:52:35 > 0:52:38- TRANSLATION:- Tonight you have to go out and have a drink, right?
0:52:38 > 0:52:40Yeah! Definitely.
0:52:42 > 0:52:44- OK.- Congratulations.- Thank you.
0:52:49 > 0:52:51Absolutely incredible.
0:52:51 > 0:52:56I'm feeling relieved, sort of mentally exhausted,
0:52:56 > 0:53:00and, er...but, overall, really, you know, really pleased.
0:53:07 > 0:53:09- Maximum five minutes.- OK.
0:53:38 > 0:53:40OK. Come with me.
0:53:51 > 0:53:53- Hi.- Hello.
0:53:53 > 0:53:56- For Christian.- Thank you.
0:53:56 > 0:53:58- Hello, Ping.- Hello.
0:54:03 > 0:54:06Ping has called her dish The Little Things.
0:54:07 > 0:54:10Asian pulled pork bonbons,
0:54:10 > 0:54:12roast langoustine,
0:54:12 > 0:54:14mandarin potato,
0:54:14 > 0:54:16a langoustine sauce,
0:54:16 > 0:54:18and a clementine air.
0:54:22 > 0:54:27It's a reconstruction of a dish my husband made for me,
0:54:27 > 0:54:29and also, the clementine is there
0:54:29 > 0:54:31because my daughter loves clementines.
0:54:31 > 0:54:33So it's a celebration of love.
0:54:42 > 0:54:48TRANSLATION: I love it. The way you cooked the shellfish. I love it all.
0:54:48 > 0:54:52I love the composition, I love the taste, I love everything.
0:54:53 > 0:54:56And I really love the love story.
0:54:56 > 0:54:58THEY LAUGH
0:54:58 > 0:55:00Because at the end,
0:55:00 > 0:55:03and I am sure that both Ferran and Roser will agree with me,
0:55:03 > 0:55:05cuisine is that.
0:55:05 > 0:55:07I mean, love.
0:55:09 > 0:55:11- TRANSLATION:- Ferran doesn't agree.
0:55:11 > 0:55:14There are people full of love who cook really badly.
0:55:14 > 0:55:16THEY LAUGH
0:55:16 > 0:55:21- TRANSLATION:- Well done, Ping, very good.
0:55:21 > 0:55:23I really like the balance of your dish.
0:55:23 > 0:55:27Because you have one product in the pork, which is fatty,
0:55:27 > 0:55:29you have a fish, and after that, a fruit,
0:55:29 > 0:55:33that has helped us to clean the mouth and degrease.
0:55:35 > 0:55:39- TRANSLATION:- And the truth is, that technically, it's really well done.
0:55:40 > 0:55:44And the mandarin air, doing airs, it is always very difficult.
0:55:45 > 0:55:48They normally do not have any flavour.
0:55:48 > 0:55:50But this is really well done.
0:55:52 > 0:55:55I don't know if you know that elBulli is where we actually
0:55:55 > 0:55:57- invented the airs.- I know.
0:55:57 > 0:56:02The beauty and the beast here, it's really good.
0:56:02 > 0:56:07The croquette is beast, it's something really coarse.
0:56:07 > 0:56:12And then the air and the langoustine are sensual and sophisticated.
0:56:12 > 0:56:14Really interesting.
0:56:14 > 0:56:17For me, the most important thing is that technically, it's impeccable.
0:56:19 > 0:56:20Gracias, muchas gracias.
0:56:22 > 0:56:24Fantastic. Fantastic.
0:56:24 > 0:56:27Ah, muchas gracias. Gracias.
0:56:34 > 0:56:38'Not many people can say this, but I have cooked for Ferran Adria,
0:56:38 > 0:56:40'the world's greatest chef.'
0:56:40 > 0:56:42And I pulled it off.
0:56:42 > 0:56:46It's exactly what I wanted to present,
0:56:46 > 0:56:50in terms of flavours, and it worked,
0:56:50 > 0:56:55and they like it, and that's all that matters to me.
0:56:55 > 0:56:57Whoa! God, I'm drained.
0:57:05 > 0:57:08I've really pushed myself, and I've had to work extremely hard.
0:57:08 > 0:57:12But it's been absolutely worth it, I've enjoyed every moment.
0:57:13 > 0:57:17My time in Barcelona's just been absolutely fantastic.
0:57:17 > 0:57:20Definitely, it's going to make me express myself more in my food.
0:57:20 > 0:57:24Awesome, incredible, creative.
0:57:25 > 0:57:27Just magical.
0:57:28 > 0:57:30TRANSLATION: I think it's extraordinary
0:57:30 > 0:57:33to find amateurs who can cook to this level.
0:57:33 > 0:57:35It's incredible.
0:57:36 > 0:57:38Muchas gracias.
0:57:39 > 0:57:44- Thank you. Thank you.- Gracias.
0:57:50 > 0:57:53Tomorrow night, the journey comes to an end.
0:57:53 > 0:57:57Ping, Luke and Jack face their last challenge.
0:57:57 > 0:57:59Come on!
0:57:59 > 0:58:04Before one of them is crowned MasterChef Champion 2014.
0:58:06 > 0:58:08I wouldn't be able to replicate it.
0:58:08 > 0:58:10It's absolutely stunning.
0:58:12 > 0:58:15You are very fortunate there is a table between us now,
0:58:15 > 0:58:17otherwise you might have got a kiss.
0:58:17 > 0:58:19Our MasterChef champion...