Episode 23 MasterChef

It's the penultimate MasterChef challenge.

After eight weeks, Luke, Ping and Jack are the last cooks standing.

I've loved every stage of the competition.

It's been such a challenge for me personally.

Now there's a chance of winning it and it would just be incredible.

It would be like a dream.

The competition has completely taken over my life.

The first thing I think about when I wake up,

last thing I think about when I go to sleep.

If I was to win, obviously that'd be the greatest thing I'd ever done.

We've been going at 100mph all the time, and when I stop

and think about that I'm in the final three...the reality

kind of hits me and I think, "Yeah, this is kind of a big deal."

Tonight they will embark on the culinary adventure of a lifetime.

Over two days in Barcelona,

they will be immersed in the legacy that changed the food world.

Our three are going to be pushed into a world that questions food.

It's perfect!

They are going to meet the very people that dared to push

those boundaries.

And see things that are absolutely going to blow their mind.

This is Barcelona in Catalonia.

Over 30 years ago, as Spain recovered from political upheaval,

a different revolution was just beginning.

It was led by one young chef who had taken over a restaurant

called elBulli.

His name was Ferran Adria

and he was about to change the rules of cooking forever.

-TRANSLATION:

-We, in this country I mean,

were lucky that Ferran Adria turned up here.

Ferran has pushed us all.

It was this passion to test the limits of cooking techniques

that opened a door onto a whole new world.

Sauces became foams and airs.

Liquid nitrogen was used to cook with.

Traditional dishes were deconstructed.

And a new culinary language was born.

-TRANSLATION:

-And now I'm going to explain to you

the spirit of elBulli.

It's why, why, why.

What breeds creativity

is the creation of new techniques and technologies.

I mean, whoever invented boiling and frying, it was incredible

and it opened the door to the creation of thousands of new dishes.

Over 15 years, hundreds of chefs flocked

to his kitchen to become part of the revolution.

But in 2011, Adria closed elBulli,

deciding its journey had come to an end

and it was time to help others pick up where he'd left off.

TRANSLATION: I think that Ferran opened many doors and left them open.

There are many, many roads that still have to be explored.

To most he is now considered the greatest chef of the last 100 years.

And the finalists don't know it yet,

but in less than 48 hours they will have to cook for the man himself.

It's early morning in Barcelona,

and Luke, Ping and Jack's journey through the culinary revolution

is about to begin.

But to understand what happened in Spain,

they need to start with its traditional cuisine.

To be in a country where food plays such a prominent role in culture

and society, it's an amazing feeling.

What a great place to learn.

To be honest, I don't know much about Spanish food.

So I guess I'm a little bit out of my comfort zone.

And the best place for them to start their experience

is at La Boqueria in the heart of the city.

For hundreds of years, traditional tapas,

hot and cold snack-sized dishes, have been made and eaten here.

I love tapas. You can eat so many different things at one time.

You can choose whatever, eat as much as you like or as little as you like.

It's like Chinese dim sum, I love it.

Avocados...

Inspired by the food around them, they must now create

three tapas dishes of their own for John and Gregg.

My brain is whirring with ideas of what they could cook

and what I could cook here.

I must admit, I'm kind of drawing a bit of a blank.

If our three can't get inspiration from this place,

they may as well hang up their aprons.

I'm panicking a little. Yeah. Let's see what happens.

Hola!

SHE SPEAKS SPANISH

HE SPEAKS SPANISH

..parsley?

They quite appreciate it if you try and speak Spanish.

My Spanish is terrible.

SHE SPEAKS SPANISH

Er...

And that one. Thank you. Gracias.

There's my one word.

I need some fish to deep fry. Fry as well. Oh, yes.

This is great. I love shopping! Who doesn't?!

This is the start of something real exciting for our three finalists.

They've got to be creative. They can cook whatever they like,

it's just about pure deliciousness, that's it.

Gracias. Now we're done.

This one. Yeah. Thank you. Gracias.

Gracias.

Right, I think we're done.

The contestants now have an hour and 15 minutes

to prepare their three plates of tapas.

The crowd has gathered, which is going to make them even more nervous,

but the fact is they've just got to cook.

They've got to get on with it and do it.

Jack, what are you cooking?

It's like gambas pil-pil, so it's like prawns, paprika, chilli,

garlic, loads of olive oil.

It's one of the first dishes that I ever cooked for my girlfriend.

We used to sneak down at two in the morning after a night out

and eat prawns with garlic and chilli.

Then we're doing boquerones on vinegar,

and I'm doing it with a sweet red pepper, fennel, a little like relish.

Then one of my absolute favourites which is breaded

and deep-fried calamari. They're things that I love to cook,

but things that I wouldn't probably do in the MasterChef kitchen.

I'm really impressed with Jack's thought process

because he's taken the smells and the tastes of Spain

and then he's showing us a bit of himself, which is real exciting.

That's what we want him to do.

-Oh, sugar.

-What are the nuts for?

-What's wrong?

-I need sugar.

-Oh, you want sugar? I'll get you sugar.

-Sucre?

-Sucre?

Ah, gracias.

-Uno, dos, tres?

-Dos.

Muchas gracias.

Un, dos, tres.

-Here you go.

-Thank you.

Ping, have you seen how many people are watching us?

No, I don't want to see.

This is what you love, isn't it? Invention, creation.

-It's right up your strata.

-Yeah, this is definitely my kind of challenge.

Really excited about it. Just hope I haven't given myself too much to do.

So what are you going to do?

Bruschetta with Serrano ham and guacamole.

Then I'm doing mussels, which I'm going to serve in the half shell,

and then Gouda, potato and chorizo croquettes.

How are you going to make croquettes in this amount of time?

Erm, well, er...

I've got the water on to boil and we'll see what happens.

-We might have to improvise.

-Good, OK. Look forward to it.

-Cheers.

I'm really actually quite surprised by Luke.

I thought he would've been a little bit more creative,

a little bit more adventurous. He seems to be playing it quite safe.

Guys...

Rapido.

Andale, andale. Epa! Epa!

-I think I'll have to change my third dish.

-Why?

Cos I'm doing croquettes but I don't have time.

Just got to have a bit of a think. I think I'm all right.

Yeah, we're good.

Whoops!

Ping, I'm really hoping you're going to do something Asian.

Yes, we're going to have a tuna tartare, but with quail egg yolks.

-Where's the wasabi going?

-In there.

-Oh! Go on, be generous.

Then because the prawns are so nice we're just going to gently fry it

with spring onions, ginger, and then serve it on straw mushrooms.

-We're going to have a fish fillet bread crumbed and fried.

-Brilliant.

Can I ask you how you feel about cooking with

everybody in the market watching you?

If I don't look at them, I'm fine. I don't have time to look at them.

Ping, although, she's here in Barcelona,

is sticking to what she knows - Asian food, and good on her.

I'm impressed with our three. You know why? They're going for it.

No half measures, they are absolutely going for it.

Diez minuto.

-Ten minutes.

-We are tight. Really, really tight.

What sort of fish is it?

No idea. She recommended it.

Great.

Come on!

-Luke, you've got about a minute left, mate.

-OK.

Squid. Quick, quick, quick. Go.

Jack, let's go.

Time's up.

Oh...

I'm knackered.

Ping's Asian-inspired tapas

are ginger soy prawns with anokhi mushrooms,

tuna tartare with wasabi and quail's eggs,

and fish fritters with sweet chilli cucumber salsa.

-Fresco, no?

-Si, fresco.

It's very, very good.

It's very nice. The flavours are very nice.

Those prawns are fabulous. The tuna tartare is great.

The wasabi in the background is really lovely,

and you put that slimy egg yolk through it - fantastic.

I like the deep-fried fish balls as well with the cucumber.

They're lovely flavours, John.

I think tapas can adapt to anywhere in the world

and I think Ping has highlighted that brilliantly.

I'm really proud of those dishes. Brilliant experience.

I can't tell you, this is fantastic.

I'm ready for more and just throw it at me, I'll be fine.

Jack's made smoked paprika prawns with garlic, chilli and lemon,

crispy calamari topped with gremolata,

and boquerones, or anchovies,

red pepper and fennel compote bruschetta.

Fantastic.

-Congratulations.

-Thank you.

I think Jack's done a pretty good job over all.

He has given you big bold flavours.

The prawns, the garlic, the chilli and the lemon, I think great.

There was a bitter note to it which I really like.

The anchovy was salty

and then the rest was sort of sweet and sour mixed with that toast.

Really good.

And putting the gremolata on top of the crispy squid

I think was inspired, it gave it a freshness.

Very, very good, Jack.

That was really tough to cook out here in front of all those people.

I've never done anything like that before.

It's been a great introduction to Spain

and a great introduction to Barcelona.

Luke's tapas are guacamole and Serrano ham bruschetta,

crispy mussel with tomato salsa,

and potato chorizo and cheese slices.

Fantastic.

The presentation is not really...

great to the eyes, but the flavour is good.

I'm really disappointed with Luke's presentation.

Melted cheese, sausage and a bit of potato...

Hey, it's a good thing,

it's just as ugly as you like, that is a real shame.

But I do like the guacamole. I think it's great with the crispy bread.

The mussel is decent,

but this is not a great start to his Spanish trip.

Thank you. I'm sorry I couldn't make you something more beautiful.

I am extremely disappointed.

Today should've been my round.

It just spurs me on and gives me more motivation.

I'll be really, really going for it on the next one.

It's halfway through day one

and the finalists are moving ever closer to their ultimate challenge.

To prepare them further,

they are about to step into a creative world

where tradition is being torn apart.

They are meeting pastry chefs

and close friends of Ferran Adria,

Christian Escriba and his wife Patricia Schmidt.

Escriba created Adria's edible heart wedding dessert.

And elBulli's last ever cake,

a metre-high sugar bulldog.

-TRANSLATION:

-I know Ferran Adria since 1987.

We fell in love with each other and,

from then, from that time on,

he has been my best friend ever since.

If you see them both talking,

they understand each other,

but no-one in the room

can understand them.

Escriba is also a rule breaker.

For him, it's all about creating a pastry world

that surprises the diner.

From flying and exploding cakes...

..to edible walls and landscapes.

-TRANSLATION:

-My philosophy when working

is trying to astonish, to excite

and to create a moment that will last in your mind forever.

The heart of Escriba's studio is an edible pastry showroom.

-PING:

-Sugar rush.

JACK: Oh, my God.

I want to bring my daughter here. She'd have a field day.

-TRANSLATION:

-Many times, people say,

"Man, you're insane!" But I love that!

Do you know why? Because I have a lot of fun.

SHE WHISPERS

Can't do... Sh.

Welcome to my house.

We'd like to invite you to eat this table.

We are going to make the Barcelona map.

-OK.

-OK, right.

-All right.

Are you ready?

-Yeah, yeah!

-Yes, yeah.

JACK: Christian is remembered for doing something truly unique,

so I will try and sort of take on some of that.

The finalists have a variety of confectionery,

including chocolates,

crushed nuts, candied fruits

and desiccated coconut

to create their edible Barcelona.

-TRANSLATION:

-I need them to get into the mindset.

To be daring, like a child.

Children are always daring.

'It's great to see someone properly pushing the boundaries.'

It's really inspiring.

I feel like a kid. It's brilliant.

This is fantastico.

'He wants to inject fun into pastry.'

I mean, how cool is that?

APPLAUSE

Congratulations.

OK.

The contestants have an hour and a half to surprise Christian

and Patricia with a dessert they will never forget.

-TRANSLATION:

-You might astonish people with taste.

You might surprise on a visual level.

You can decorate someone's face.

I will always look for the element that surprises me the most.

It's easy for me to do, since I do it every day.

I have nothing to lose. They do.

LUKE: It's kind of free rein here, you know?

Express and surprise.

-PING:

-'I think I understand his philosophy.'

It's whether I can translate that into my dessert,

will be difficult, I think.

All three of us could make a dessert

out of the things we've got,

but how can we make a dessert that will

surprise him and make him go, "Wow! That's amazing"?

That's the challenge today.

Come on, come on, come on. Think, think, think.

I just hope this is OK.

After a disappointing morning, Luke is hoping to impress with

a combination of raspberries and white chocolate.

The idea of the dish is to create that element of surprise,

you have... Everything you see on the plate will be white, but,

as soon as you cut into everything,

everything will become red.

So the surprise is with colour.

Jack is making a mango parfait.

The element of the unexpected

will come with the help of tempered white chocolate...

I've never, never tempered chocolate before.

..and some balloons.

So, what I'm going to do is coat them in chocolate and then,

when it's set, pop the balloon to leave a sphere,

which I'll then hide my dessert with.

I've never done this before. It could be a disaster.

I'm just going to work out how I'm going to do this.

Ping has decided to use the elements of a tiramisu

and a plant pot to create her surprise.

I hate gardening. Mint pot is the only thing that I can keep alive.

You know, sometimes you're digging earth and it goes clunk

and it's like, "Mmm, there's something hard in there."

That's what I kind of emulate.

Something to surprise him.

BALLOON POPS

A thing of beauty, that is.

OK.

I'm pretty pleased with that. I just hope he likes it, as well.

All right, Jack.

-Hi, Jack.

-There we are.

Jack has made a mango parfait,

topped with a caramel brittle,

caramelised mango, fresh raspberries

and toasted hazelnuts,

all hidden underneath a tempered white chocolate cloche.

Very good.

THEY LAUGH

-Congratulations.

-Thank you.

LAUGHTER

For the family.

Hide a dinner under it.

Muy bien.

Thank you very much.

Before you are going, we'd like to give you

to yourself, made in sugar.

Oh, thank you very much!

I had a hard time making your hair.

HE LAUGHS

-I think it's very good.

-Thank you.

Thank you. Thank you very much.

Bye, Jack.

I was massively pleased with that, actually.

I put myself out of my comfort zone quite a lot.

I thought it was one of the best things I've ever done,

so, yeah, I was really impressed.

I toast the coconut to make the soil.

I hope I have enough mint leaves.

OK.

Thank you.

Ping has made a mint tiramisu plant pot -

strawberries, raspberries and tiramisu

all buried under coconut crumb

and dark chocolate coated mint leaves.

There is some more inside.

-Ah.

-Ah, OK. Ah, OK.

Very good. In English, it's very good.

In Spanish?

-Muy bueno.

-Muy bueno. Gracias.

The thing that has surprised both of us

is that we expected only leaves and the chocolate.

We didn't expect that you had made something inside of it.

-Congratulations. Thank you very much.

-Thank you.

I'd like to take you... With you...

Oh, thank you very much!

That's amazing. Thank you!

For him and Patricia to say that's a good surprise,

it's what I want to achieve. So, really happy.

Yeah, I'm happy.

I'm going to write "encased" in Spanish.

It's kind of the name of the dish.

Hello, Luke.

Luke's Encased is a pyramid of popping candy

and chocolate-filled raspberries encased in Italian meringue

and raspberry syrup-filled white chocolate bonbons.

Yeah.

Mm.

Surprised?

Oh, good.

Really? Oh, thank you.

-Oh.

-Thank you for that.

I wanted to surprise you, as well.

Sugar you.

That's great. Thanks very much.

You're welcome. Thank you.

LAUGHTER

Oh, please. Please, go ahead.

Brilliant. Thank you.

I've never done chocolate writing before,

I've never made Italian meringue,

I've never used a blowtorch.

And I've never made a liquid bonbon.

So, yeah, I think I really pushed myself today.

And it was a risk, and it did pay off.

I feel like I've kind of redeemed myself a little bit.

Yeah, really happy.

Today has just taught me to just do whatever you're feeling

and just think a bit differently.

It's been a long, hard day,

but, my God, it's so much fun.

I love Spain!

It's day two in Barcelona.

In just a few hours,

the contestants will be cooking the most important lunch of their lives.

And they're on the way to meet the chef who will be on hand to help.

Carles Abellan started working as a trainee chef at elBulli

with Ferran Adria in 1984.

-TRANSLATION:

-Everything we did was completely new.

Ground-breaking.

I remember the public opinion was totally against us at the time.

People said we were crazy.

But, to me, it was a bit, sort of, rock'n'roll.

Carles spent 16 years with Adria,

before earning a Michelin star for his own restaurant.

He now has five venues across Barcelona.

Carles is opening up one of his kitchens to show

the contestants exactly how the food evolved.

Hello, hi. Nice to meet you.

-I'm Jack, nice to meet you.

-Jack.

-I'm Luke, nice to meet you.

-Luke.

-Ping, nice to meet you.

-Ping.

Welcome.

Excuse me, my English is terrible.

But, hmm, your Spanish...

LAUGHTER

OK. We have lots to do.

Come with me.

OK...

LUKE: It's a real privilege to cook with such an esteemed chef.

It's exciting.

JACK: What a great opportunity to learn

about Spanish cuisine from the best.

Braise is important.

We are dealing with, like, the Rolling Stones of cookery here.

OK.

Carles wants the finalists to cook three pivotal dishes

illustrating the evolution from elBulli to where he is today.

-TRANSLATION:

-These are dishes that form part of my DNA.

These dishes are like my own children.

Ping is first with...

..a delicate dish created at elBulli

when the only modern food in Spain was French.

Spanish food was very traditional

and the concept of modern cuisine just didn't exist at that moment.

It's a dish that marks the change in direction

of Spanish and Catalan cuisine.

The dish was based on the fresh ingredients

of the Mediterranean

with a topping inspired by the mosaics of Gaudi.

It may look simple today,

but, when first seen almost 30 years ago,

it was revolutionary.

I have to get this right to reflect the flavours

and the look of Catalonia.

It's kind of sort of molecular stuff that I haven't done before.

Luke will be cooking a dish created seven years later

and one of elBulli's most famous.

The deconstructed potato omelette.

It represented the point when Adria

and his team started to really pull apart Spanish cuisine.

-TRANSLATION:

-Deconstruction doesn't make much sense nowadays,

because there's been so much deconstruction

that it has lost its meaning.

But 20, 25 years ago,

it was a whole different story.

Because no-one had tried deconstructing

something as simple as a potato omelette.

The dish had all the flavours of an omelette,

but its textures were radically different.

An onion confit, egg yolk sabayon

and one of elBulli's legacies -

a foam, made from the potatoes,

their cooking water, cream and olive oil,

aerated using a soda siphon.

Omelettes are seen as very quick food that you can do immediately.

This is an extreme omelette.

Jack's dish is from Carles' current Michelin starred-menu

and celebrates where Spanish food is today.

Sous-vide Mediterranean whiting

with dehydrated skin, olive oil potato,

crispy breadcrumbs and a vinegar air.

Incredible to be able to make air.

I never thought I'd have the opportunity to make air before,

flavoured air. So, yeah, it's great.

Technique is an instrument only.

Not end result.

The flavour is important.

Phew! Hot!

This is the difficult bit.

You're there?

Perfect, eh?

He's better, that Ferran Adria.

LAUGHTER

-So good.

-Gracias.

Muchas gracias.

If you asked me three months ago to create a dish like that,

I thought, "No, can't do it."

And now, being in Spain, it's like anything is possible. I can do that.

Yeah, of course I can do it.

As long as I remember everything, keep focused, yeah, I'll be fine.

A little bit more. Little bit more.

It's all right.

The moment of truth.

More.

More.

More, more, more, more, more, more.

Try.

-It's better, huh?

-Yeah.

-You finish it?

-Yeah.

THEY LAUGH

Mmm!

Incredible, huh?

All right, then. It's perfect.

-It's perfect.

-Thank you.

-No, sure.

-Oh, good. Thank you.

I think creative deconstruction is really, really interesting.

-Good luck.

-Thank you, cheers.

I've got a couple of ideas for things I want to do that

kind of really fall in line with this kind of stuff.

OK.

It's perfect, huh?

Mmm.

Oh, my God!

It's exceptional.

Amazing.

-Thank you.

-Thanks a lot.

-Thank you.

I think he liked it, so, yeah, I was pretty pleased about that.

It wasn't an easy dish

and it's just great to use the different techniques that he

uses in his cooking and be able to create something that he's done.

Now, Ping, Jack and Luke

face their biggest challenge of the competition so far.

Creating one dish that combines their own food

with everything they've learnt during their time in Spain.

There is a lot of pressure on.

We learned about foams and air.

It's amazing.

He's going to want to see us using Spanish influences

wherever we can and I think that's going to be

the real challenge for me.

Spoon, spoon, spoon.

I want to showcase what I've learnt.

I'd like to finish Spain on a high.

That's going to be tough, you know?

It's going to be really tough.

With two hours until lunch,

the contestants still don't know

that their dishes will be tasted by Ferran Adria...

..one of the most influential chefs ever.

Ping has chosen to cook a dish of langoustines,

with Asian spiced shredded pork bonbons.

She is also planning to use one of elBulli's

most renowned techniques,

and make an air from clementines.

I know I'm taking a risk today, but, you know, why not?

I'm here once and this is my time to do what I've learnt.

To be honest, if I can pull it off, great,

because it will be a sense of achievement.

I've never done anything like that before.

If not, I've tried it, I give it my best and I lived it.

-Hey!

-Well done. Well done.

You want to boil vegetables first?

-Vegetable stock, break it down and then press it.

-All right.

-Yeah?

Inspired by the different textures he's seen,

Jack has 11 different elements planned for his dish.

It's very British ingredients. Lamb, mint, peas.

I just want to bring it to Spain somehow using olive oils, foam,

that sort of thing.

Luke has chosen to go down a different route with his lamb dish,

influenced by one of the concepts that were central

to the elBulli of the 1990s.

Basically, it's a deconstructed moussaka which is a Greek dish,

but it's still Mediterranean.

It's a combination of my time in Spain, being creative.

What we did with Carles, this is hopefully a similar philosophy.

Luke's deconstructed dish also involves breaking down a whole

side of lamb.

We've got time.

I'm sure I'll be all right.

With just over an hour until service, outside,

Carles is waiting to greet the first of the guests.

His old boss and mentor...

THEY SPEAK SPANISH

Hey, guys, attention.

I have to tell you that my guest for today, he taste your recipe.

-Hello.

-Welcome to Barcelona.

I love cooking.

It used to be my hobby until I come to MasterChef

and it's really stressful.

-Hi.

-Nice to meet you.

-Welcome to Barcelona.

-Thank you.

I have just graduated from university.

Geography.

Hi there, nice to meet you.

I work in robotics and automation.

Maybe after the competition is over, we can look at a couple of things.

Good luck.

Ferran Adria is our guest.

This is going to be like the biggest challenge ever.

Don't tell me who we're cooking for.

I'd rather not know and then it's all OK.

Cooking in an unfamiliar kitchen, and now we're

cooking for one of the best chefs in the world, if not ever.

Oh, well, brilliant.

I was this nervous, now I'm this nervous.

To add to the pressure, Adria is being joined by Christian Escriba

and his other close friend, Spanish gastronomy guru, Roser Torras.

TRANSLATION: Cooking for Ferran is a great challenge.

It's difficult, it's not easy.

TRANSLATION: How do you surprise Ferran?

He's done everything. Do you understand?

You can't use a technique Ferran doesn't know about.

TRANSLATION: What's the problem?

So many great things have been done in creativity

and now that is very hard to do something new.

You have to have passion and love

but this is a result of good technique.

I'm hungry, to tell you the truth.

I've been talking so much about cooking, so, let's eat.

Pressure, pressure, pressure.

-How are you doing, bud, you all right?

-I think so.

Not feeling well at all though, mate. I've got a massive headache.

-Really?

-Massive.

-Drink. Want a drink?

-Yeah.

I've got a splitting headache.

With half an hour to go, Luke is still prepping his lamb cutlets.

Oy...

Ping's pork bonbons and langoustines are prepped,

and she's moved on to making an eye-catching accompaniment.

It's a potato that is shaped like a mandarin. It's just a bit of fun.

-What is this?

-My mandarin potatoes.

HE LAUGHS

It's a once-in-a-lifetime,

if I don't push the boat out, when am I going to?

OK.

Not only is Jack cooking three different styles of lamb,

he's also decided that this is the time to try something new.

It's the first time I've ever made mint jelly before.

If you just were to serve a rack of lamb, with potatoes and veg,

you'd be a little underwhelmed.

So I think you've got to try and elevate it to the next level.

THEY CHAT IN SPANISH

Ferran is sitting, now, at the table.

First up is Jack.

He has 11 elements to plate up perfectly.

-OK.

-OK?

-OK.

Come on.

Jack has made herb-crusted lamb loin,

a braised lamb belly croquette, and smoked lamb rack.

With pea puree, fresh peas,

mint jelly, crushed potatoes, anchovies,

an anchovy puree,

a lamb and redcurrant sauce, and a pea air.

It's a build on something that my mother used to cook

at dinner parties and on special occasions.

And I thought that today was a very special occasion,

so I wanted to cook it for you three.

Thank you.

-TRANSLATION:

-This dish can be 10 different dishes at the same time.

If I take the air with that, it's one dish.

If I take the potato puree with mint, I make mint potato puree.

It's a fantastic piece of work.

It's amazing, for an amateur chef to make something like this

is incredible.

TRANSLATION: I'm going to tell you what I like about it.

First, when it was brought in, the appearance, the colours,

how it was made.

And also, the game Ferran was talking about.

With this dish, I have been able to make different combinations,

and each one is good.

-TRANSLATION:

-You could easily find this dish

as main course on a restaurant's menu.

It's the kind of level you might expect to get

in a two Michelin-starred restaurant.

Unbelievable.

THEY LAUGH

It's very, very, very, good. Thank you.

Gracias, muchas gracias.

-Thank you.

-Amazing.

Thank you. Thank you.

'Today was a once-in-a-lifetime opportunity.

'It's probably the highest pressure situation I've ever been in.'

And to come out of it the other side having not had a disaster,

and to come out having produced some food that

I was pleased with and they seemed to really enjoy, just amazing.

-The timing is, you're finishing.

-Yeah, we're...

-Good?

-Course.

I like to not really think about who I'm trying to serve,

just try and cook the best I can.

Wow, that's hot.

Hopefully, these guests will like it,

these normal guests who are just normal diners, absolutely fine.

-What do you think, are we hot enough here?

-No.

HE SIGHS

Take it easy, take it easy!

OK.

Luke has deconstructed a Greek moussaka.

Serving lamb in a herb marinade,

and lamb in breadcrumbs

with an aubergine stack and a baba ghanoush sauce.

-TRANSLATION:

-But that is your goal,

to separate the aubergine from the meat, right?

Yeah, that was my goal, to make it look different.

You know, if I told someone I was serving moussaka,

if they got this, it would be a surprise.

TRANSLATION: I'm a real carnivore, I love meat. It's absolutely great.

I love it, because it is very tender.

The problem is, I don't know which I like better of the two ways.

This one, or the other one.

-TRANSLATION:

-It's, it's very tasty as Christian said.

But you'll always find somebody

who says, "Ah, no, no,

"I like the meat not to be so well cooked."

It's really difficult, there are many elements

and it's a complex dish.

HE SIGHS IN RELIEF, THEY LAUGH

Thank you.

-TRANSLATION:

-Tonight you have to go out and have a drink, right?

Yeah! Definitely.

-OK.

-Congratulations.

-Thank you.

Absolutely incredible.

I'm feeling relieved, sort of mentally exhausted,

and, er...but, overall, really, you know, really pleased.

-Maximum five minutes.

-OK.

OK. Come with me.

-Hi.

-Hello.

-For Christian.

-Thank you.

-Hello, Ping.

-Hello.

Ping has called her dish The Little Things.

Asian pulled pork bonbons,

roast langoustine,

mandarin potato,

a langoustine sauce,

and a clementine air.

It's a reconstruction of a dish my husband made for me,

and also, the clementine is there

because my daughter loves clementines.

So it's a celebration of love.

TRANSLATION: I love it. The way you cooked the shellfish. I love it all.

I love the composition, I love the taste, I love everything.

And I really love the love story.

THEY LAUGH

Because at the end,

and I am sure that both Ferran and Roser will agree with me,

cuisine is that.

I mean, love.

-TRANSLATION:

-Ferran doesn't agree.

There are people full of love who cook really badly.

THEY LAUGH

-TRANSLATION:

-Well done, Ping, very good.

I really like the balance of your dish.

Because you have one product in the pork, which is fatty,

you have a fish, and after that, a fruit,

that has helped us to clean the mouth and degrease.

-TRANSLATION:

-And the truth is, that technically, it's really well done.

And the mandarin air, doing airs, it is always very difficult.

They normally do not have any flavour.

But this is really well done.

I don't know if you know that elBulli is where we actually

-invented the airs.

-I know.

The beauty and the beast here, it's really good.

The croquette is beast, it's something really coarse.

And then the air and the langoustine are sensual and sophisticated.

Really interesting.

For me, the most important thing is that technically, it's impeccable.

Gracias, muchas gracias.

Fantastic. Fantastic.

Ah, muchas gracias. Gracias.

'Not many people can say this, but I have cooked for Ferran Adria,

'the world's greatest chef.'

And I pulled it off.

It's exactly what I wanted to present,

in terms of flavours, and it worked,

and they like it, and that's all that matters to me.

Whoa! God, I'm drained.

I've really pushed myself, and I've had to work extremely hard.

But it's been absolutely worth it, I've enjoyed every moment.

My time in Barcelona's just been absolutely fantastic.

Definitely, it's going to make me express myself more in my food.

Awesome, incredible, creative.

Just magical.

TRANSLATION: I think it's extraordinary

to find amateurs who can cook to this level.

It's incredible.

Muchas gracias.

-Thank you. Thank you.

-Gracias.

Tomorrow night, the journey comes to an end.

Ping, Luke and Jack face their last challenge.

Come on!

Before one of them is crowned MasterChef Champion 2014.

I wouldn't be able to replicate it.

It's absolutely stunning.

You are very fortunate there is a table between us now,

otherwise you might have got a kiss.

Our MasterChef champion...