0:00:02 > 0:00:04It's the MasterChef final.
0:00:06 > 0:00:09Over the last ten years,
0:00:09 > 0:00:12MasterChef has discovered some exceptional amateurs
0:00:12 > 0:00:15who have gone on to pursue their dreams.
0:00:15 > 0:00:21Tonight, either Jack, Ping or Luke will join them
0:00:21 > 0:00:25and be crowned MasterChef champion 2014.
0:00:27 > 0:00:28I never thought that
0:00:28 > 0:00:32I'll make it anywhere near here, so to be able to sit here today...
0:00:33 > 0:00:34..it's a miracle.
0:00:36 > 0:00:39The competition has been tough.
0:00:39 > 0:00:41Yeah, I'll give it absolutely everything. 100%.
0:00:43 > 0:00:47So close to that trophy. We all want it so badly.
0:00:47 > 0:00:50I'm feeling nervous. Got to give it my all today.
0:00:51 > 0:00:52Who's got what it takes?
0:00:52 > 0:00:55Who's going to be the one who breaks through
0:00:55 > 0:00:57and takes the title?
0:01:21 > 0:01:24I was actually born in Tunbridge Wells, in Kent.
0:01:24 > 0:01:28I was a bit of a cheeky chappie growing up.
0:01:28 > 0:01:31I think I was always getting into a bit of trouble.
0:01:32 > 0:01:34He was always very strong-willed.
0:01:34 > 0:01:37He always had a very clear idea of what he wanted out of life.
0:01:37 > 0:01:40But apart from that, he's a delightful little boy, I suppose!
0:01:43 > 0:01:46I learnt a lot from my mum. She taught me, you know,
0:01:46 > 0:01:47the basics of cooking.
0:01:48 > 0:01:51We were very fortunate to go on some great holidays
0:01:51 > 0:01:54where I was fortunate to try some really nice food as well.
0:01:55 > 0:01:57I think he turned a corner
0:01:57 > 0:02:00when he had the lads round and he cooked for them.
0:02:00 > 0:02:04I think then Jack realised that he could do it
0:02:04 > 0:02:05and could make quite an impression.
0:02:05 > 0:02:08And the boys loved it. They all had a lovely time.
0:02:08 > 0:02:11And it was very successful!
0:02:13 > 0:02:15I met Abi when I was 17.
0:02:15 > 0:02:18It's been about five years that we've been together.
0:02:18 > 0:02:22At university, he'd often come over to my house
0:02:22 > 0:02:25and everyone would be coming in, looking at what Jack was cooking,
0:02:25 > 0:02:27and all the girls would be very jealous.
0:02:27 > 0:02:30So, it was definitely nice to have a boyfriend that can cook.
0:02:32 > 0:02:35Having a bit of pork from the farm this morning.
0:02:35 > 0:02:38So, have you thought about the presentation for this, Jack?
0:02:38 > 0:02:40Have I thought about the presentation for it? Yeah.
0:02:40 > 0:02:42Yeah, bit more rustic, this one.
0:02:44 > 0:02:46Thank you very much. Lovely.
0:02:49 > 0:02:50Mm.
0:02:52 > 0:02:56Abi was the person that really encouraged me to apply to MasterChef.
0:03:01 > 0:03:03I've got to give her some credit for that.
0:03:06 > 0:03:10JOHN: Jack walked in the door and I was a little bit dubious.
0:03:11 > 0:03:14Have you been practising in a pro kitchen, Jack?
0:03:14 > 0:03:15Never.
0:03:15 > 0:03:16But through this competition,
0:03:16 > 0:03:19he's continued to surprise me and delight me.
0:03:19 > 0:03:23I get excited when I see Jack start to cook.
0:03:26 > 0:03:29Jack is an incredible talent.
0:03:29 > 0:03:33Jack's style is nothing less than classical fine dining.
0:03:36 > 0:03:40I want to applaud you on those sweetbreads. Those are super-good.
0:03:40 > 0:03:42Thank you very much.
0:03:42 > 0:03:44I can't remember seeing a contestant
0:03:44 > 0:03:47that masters technique as quickly as Jack.
0:03:48 > 0:03:52They look amazing. Well done. Thank you, Chef. Well done, Jack.
0:03:55 > 0:03:59JOHN: Jack's ambition of youth is also married with his courage.
0:03:59 > 0:04:02We saw him cook a pigeon for Marcus, which he'd never cooked before.
0:04:04 > 0:04:07- You're brave. - I thought I'd give it a go today.
0:04:07 > 0:04:10I like that. That's courage, and I like that.
0:04:10 > 0:04:12Yay!
0:04:12 > 0:04:14Jack, I'm really impressed, buddy.
0:04:16 > 0:04:20When you see Jack working with John Campbell
0:04:20 > 0:04:23or Tom Kerridge, you see the guy really rise.
0:04:23 > 0:04:27- Beautiful.- Is that all right? - Beautiful.- It's looking good, Jack.
0:04:27 > 0:04:29It's absolutely delicious.
0:04:29 > 0:04:30Well done. Thank you, Chef.
0:04:30 > 0:04:33You just know that's going to taste lush, don't you?
0:04:33 > 0:04:36They're experiences that you just couldn't do
0:04:36 > 0:04:38unless you're in a competition like this.
0:04:39 > 0:04:42You've impressed me hugely. That was phenomenal.
0:04:42 > 0:04:45They've been able to teach me things I could never have taught myself.
0:04:45 > 0:04:48I'm in awe of the chefs I'm sitting with here today.
0:04:49 > 0:04:53But you've been cooking for them, and you've absolutely nailed it.
0:04:53 > 0:04:56Look, it has not been easy at all.
0:04:56 > 0:04:59I expected it to be as hard as it's been, and it's actually been harder.
0:04:59 > 0:05:01JOHN: It doesn't all belong together.
0:05:01 > 0:05:03It's too much on one plate.
0:05:06 > 0:05:09It doesn't set the mouth on fire.
0:05:09 > 0:05:11It just doesn't, mate. I'm really sorry.
0:05:12 > 0:05:15JACK: Going to Barcelona was a fantastic experience.
0:05:15 > 0:05:19To be able to cook for the best chef in the world was incredible.
0:05:19 > 0:05:23- TRANSLATION:- It's the kind of level you might expect to get
0:05:23 > 0:05:26- in a two-Michelin-starred restaurant.- Muchas gracias.
0:05:27 > 0:05:30Quite where Jack's going to end up in the world of food,
0:05:30 > 0:05:31I have no idea.
0:05:31 > 0:05:34But I think it's been a real privilege to catch him
0:05:34 > 0:05:35here, right now.
0:05:39 > 0:05:41Very good.
0:05:42 > 0:05:45JACK: In terms of other achievements in my life,
0:05:45 > 0:05:46there's nothing else that compares to
0:05:46 > 0:05:49the enormity and the scale of MasterChef.
0:05:49 > 0:05:52And to win would just be unbelievable, and I...
0:05:52 > 0:05:53It would just be an absolute dream.
0:06:05 > 0:06:08I was born in Malaysia, in a very small town called Ipoh.
0:06:08 > 0:06:10It's a culinary town.
0:06:12 > 0:06:15Very famous for chicken rice and chicken noodles.
0:06:17 > 0:06:24My earliest food memory is Grandma chasing us around, trying to feed us.
0:06:24 > 0:06:25When I was growing up,
0:06:25 > 0:06:29I wasn't allowed to touch anything in the kitchen.
0:06:32 > 0:06:36My mum, she's very territorial, and still is very territorial!
0:06:36 > 0:06:39But my mum shows her love through cooking,
0:06:39 > 0:06:42so I would rather her do it.
0:06:45 > 0:06:49Just one letter left now. Who's it for?
0:06:49 > 0:06:54I met my husband Andrew in Ipoh when he was out in his gap year.
0:06:59 > 0:07:03We got married in a registry office.
0:07:03 > 0:07:04Both of us wanted a laugh.
0:07:04 > 0:07:07We didn't want it to be the traditional wedding.
0:07:11 > 0:07:15They asked us what song we want, and I remember walking down the aisle
0:07:15 > 0:07:17on Eye Of The Tiger.
0:07:17 > 0:07:20MUSIC: "Eye Of The Tiger" by Survivor
0:07:27 > 0:07:32Ping never really got into cooking, um, till she came over here,
0:07:32 > 0:07:35- went to university and had to cook for herself.- Yum-yum-yum?
0:07:37 > 0:07:38Mm!
0:07:38 > 0:07:42- Her mum is a spectacular cook. - 'Hello!'
0:07:43 > 0:07:45We're going to go to Malaysia next week.
0:07:45 > 0:07:49And slowly but surely, over Skype and calls with her mum,
0:07:49 > 0:07:51she got to learn more about how to cook Chinese food
0:07:51 > 0:07:53and food from home.
0:07:53 > 0:07:57I'm looking forward to cook your sambal prawns. I hope they like it.
0:07:57 > 0:08:00'Her confidence has grown enormously since she started on MasterChef.
0:08:00 > 0:08:04'Initially, she didn't think she would get through the first round,'
0:08:04 > 0:08:07and to get this far, we are all really, really proud of her.
0:08:10 > 0:08:13I think when I went into MasterChef,
0:08:13 > 0:08:15I wanted to introduce people to Malaysian food.
0:08:19 > 0:08:22- GREGG:- She's giving me dishes that I've never eaten before!
0:08:22 > 0:08:25She inspires me, she excites me.
0:08:26 > 0:08:30And she cares so much!
0:08:33 > 0:08:35JOHN: She cooked for Marcus,
0:08:35 > 0:08:37a big move away from the food of Malaysia
0:08:37 > 0:08:39and into French cuisine.
0:08:42 > 0:08:45The ingredients that you brought together here, for me,
0:08:45 > 0:08:46is a marriage made in heaven.
0:08:50 > 0:08:53That is lush. That is really, really good.
0:08:56 > 0:08:58Rarely have I seen someone
0:08:58 > 0:09:01whose repertoire can span whole continents.
0:09:06 > 0:09:07I'm seriously impressed.
0:09:07 > 0:09:10It's joyful tears!
0:09:11 > 0:09:14Ping, throughout this competition, has been pretty unflappable.
0:09:14 > 0:09:15- Yay!- Good to go.
0:09:15 > 0:09:18Great team leader, great organiser.
0:09:18 > 0:09:20JOHN: I've got to say, if you can cook
0:09:20 > 0:09:23as well as you write prep sheets, I'm going to be really impressed.
0:09:23 > 0:09:25For me, Ping is a cooks' cook.
0:09:25 > 0:09:28She gets her head down, she works really, really hard
0:09:28 > 0:09:30to make sure she reaches her goal.
0:09:31 > 0:09:34- All these are ready.- You're like my little superstar today!
0:09:34 > 0:09:38- Thank you. - Really, really beautiful.
0:09:38 > 0:09:39AIR HISSES
0:09:39 > 0:09:41- Sorry! - Do you know, Ping, before this,
0:09:41 > 0:09:43I had you earmarked for a place in the next round.
0:09:45 > 0:09:46Well done.
0:09:47 > 0:09:49This is perfection.
0:09:49 > 0:09:53You're nervous, you're stressed, you are stretched out to your max.
0:09:54 > 0:09:57That's how to ball an ice cream.
0:09:57 > 0:09:59That's a work of art, Ping.
0:10:01 > 0:10:04But definitely, it's worth struggling on.
0:10:06 > 0:10:08Can't fault any elements of that dish whatsoever.
0:10:08 > 0:10:09Wow.
0:10:09 > 0:10:13I think my lowest point has to be the chicken day.
0:10:15 > 0:10:16It's good.
0:10:16 > 0:10:18It's not remarkable.
0:10:21 > 0:10:24But there are a lot of highlights.
0:10:24 > 0:10:26I think the one that I love most
0:10:26 > 0:10:29- is my time in Barcelona. - Hey, guys!
0:10:29 > 0:10:30Oh!
0:10:30 > 0:10:32- Hi. Hello.- Hello!
0:10:32 > 0:10:37Spain really does bring out something in me. The creativity.
0:10:39 > 0:10:43- TRANSLATION:- For me, the most important thing is that technically,
0:10:43 > 0:10:45it's impeccable.
0:10:48 > 0:10:51Throughout this competition, Ping has impressed you and I
0:10:51 > 0:10:53with her knowledge and her ability to be able to deliver.
0:10:57 > 0:11:00Ping has been pretty amazing.
0:11:00 > 0:11:01Yes!
0:11:04 > 0:11:06I've worked so hard to get here,
0:11:06 > 0:11:09so I really don't want to fall flat on my face.
0:11:11 > 0:11:14So, this would mean so much to me.
0:11:29 > 0:11:30I was born in Manchester.
0:11:31 > 0:11:34And then my parents wanted to move to the countryside.
0:11:36 > 0:11:39We lived in a little village called Charlesworth.
0:11:39 > 0:11:41There isn't much going on. It's quite a quiet life.
0:11:43 > 0:11:46Food was a big part of family life at home.
0:11:46 > 0:11:48We'd always eat at the table.
0:11:48 > 0:11:51I was an incredibly fussy eater when I was a...when I was younger.
0:11:54 > 0:11:56I didn't really have an idea of what I wanted to be.
0:11:56 > 0:11:59I still don't know what I want to be when I grow up!
0:12:01 > 0:12:04In the end, I got a decent degree in engineering.
0:12:07 > 0:12:10My current job is sales engineer... consultant
0:12:10 > 0:12:12in robotics and automation.
0:12:14 > 0:12:16I am quite into technology.
0:12:16 > 0:12:19I do have quite a lot of sort of kitchen gadgets.
0:12:20 > 0:12:22He wasn't really into cooking.
0:12:22 > 0:12:25He only kind of started cooking about five years ago.
0:12:26 > 0:12:29Luke does use me a bit as a taste tester.
0:12:29 > 0:12:32I've had some of his extreme experimentations.
0:12:32 > 0:12:35It reminds me of a house of cards.
0:12:35 > 0:12:37Oh, wow. Perfect!
0:12:37 > 0:12:40His cooking has definitely improved.
0:12:46 > 0:12:48I kind of entered the competition
0:12:48 > 0:12:50on a bit of a spur-of-the-moment thing.
0:12:50 > 0:12:52Cheers.
0:12:52 > 0:12:54People had said, "Have a go at it!"
0:12:54 > 0:12:56And one day I decided, "OK, let's do it."
0:12:56 > 0:12:59But I decided I was going to keep it a secret.
0:12:59 > 0:13:02I think Mum's going to be really shocked when you tell her,
0:13:02 > 0:13:04but I think she's going to be immensely happy.
0:13:04 > 0:13:06Yeah, well, I'm never actually going to say it.
0:13:06 > 0:13:09- I'm just going to let them watch the programme.- Really?
0:13:09 > 0:13:11You're not going to tell them beforehand?
0:13:13 > 0:13:16Luke is a perfectionist to the point of obsession.
0:13:16 > 0:13:18Once he's set his mind to something,
0:13:18 > 0:13:21there's really no stopping him.
0:13:23 > 0:13:26As soon as I started, I knew how tough it was going to be,
0:13:26 > 0:13:29and I didn't even really think about how far I'd get.
0:13:29 > 0:13:31I just wanted to get past the first day.
0:13:31 > 0:13:34JOHN: Anybody who walks in here and makes a samosa from scratch
0:13:34 > 0:13:36has got to be a really good cook.
0:13:36 > 0:13:37Luke, that is awesome.
0:13:37 > 0:13:41The great thing about Luke is he is full of adventure.
0:13:43 > 0:13:45Amazing inventive food mind, Luke.
0:13:50 > 0:13:52I kind of like to make my own path
0:13:52 > 0:13:55and create my own things, and sometimes it's been great.
0:13:58 > 0:14:00Luke, like all people that experiment,
0:14:00 > 0:14:03aren't going to get it right all the time.
0:14:03 > 0:14:05I've hit some rocky patches.
0:14:05 > 0:14:07- JOHN:- The flavour combination
0:14:07 > 0:14:10of that soy and coconut milk in that Thai curry
0:14:10 > 0:14:11just does not work at all.
0:14:11 > 0:14:13OK.
0:14:13 > 0:14:15It's not a dessert for me.
0:14:15 > 0:14:17There are glaring errors there.
0:14:17 > 0:14:21'But with the mistakes I've made, I've learned loads.'
0:14:21 > 0:14:22I suppose that's why I'm still here,
0:14:22 > 0:14:24because I have demonstrated that I can bounce back.
0:14:24 > 0:14:27Mate, you're back, you're back. Thank the Lord.
0:14:30 > 0:14:33It has been incredibly exhausting.
0:14:33 > 0:14:35JOHN: At the moment, you are in big trouble, OK?
0:14:37 > 0:14:39You think we've got seconds extra?
0:14:39 > 0:14:41JOHN: Got to do a job each, two jobs each.
0:14:41 > 0:14:43Go, go, go. Quick. Just do it!
0:14:43 > 0:14:46Just put it on, trust me! You're going to have to just go.
0:14:46 > 0:14:47Fast as you possibly can.
0:14:48 > 0:14:51LUKE: I've learned loads of new techniques, you know,
0:14:51 > 0:14:54- from cooking with the professional chefs.- How does it feel
0:14:54 > 0:14:56- to have me as your commis? - It's great!
0:14:56 > 0:14:57HE LAUGHS
0:15:01 > 0:15:03That's lovely, Luke. Go on!
0:15:06 > 0:15:10An absolutely fantastic taste. I think it's heavenly.
0:15:11 > 0:15:13I've enjoyed it the whole way through.
0:15:13 > 0:15:15Even when it's gone badly.
0:15:17 > 0:15:20- We're going to be late ten minutes. - I'm feeling a little bit flustered.
0:15:22 > 0:15:24- Lovely. Perfect.- Service!
0:15:27 > 0:15:29They were cooked just right, so you should be proud of yourself.
0:15:29 > 0:15:31I'm glad you enjoyed it.
0:15:31 > 0:15:35- GREGG:- I love Luke. He cooks differently, he thinks differently,
0:15:35 > 0:15:40and that, for me, makes Luke such an exciting prospect.
0:15:40 > 0:15:43The idea of this is to create that element of surprise.
0:15:47 > 0:15:49Surprised?
0:15:54 > 0:15:58I've worked harder than I've ever worked at anything, really.
0:15:58 > 0:16:03I'm sleep-deprived, mentally and physically exhausted.
0:16:09 > 0:16:11Yeah, I'll have to be at my very, very best
0:16:11 > 0:16:13if I've got a chance against these two guys.
0:16:18 > 0:16:19TENSE MUSIC PLAYS
0:16:54 > 0:16:58That desire to win the competition has grown massively.
0:16:58 > 0:16:59I'm just going to give it everything.
0:16:59 > 0:17:02I've got nothing to lose now.
0:17:06 > 0:17:07This is it.
0:17:07 > 0:17:09It all boils down to this.
0:17:13 > 0:17:15Really nervous.
0:17:15 > 0:17:18But really pumped up now.
0:17:57 > 0:17:59This is it! Your final.
0:17:59 > 0:18:01An extraordinary day,
0:18:01 > 0:18:04because at the end of this,
0:18:04 > 0:18:06one of you will lift the title.
0:18:06 > 0:18:09The tenth MasterChef title.
0:18:12 > 0:18:14Ladies and gentlemen,
0:18:14 > 0:18:17three hours...
0:18:17 > 0:18:20three courses...
0:18:21 > 0:18:22Let's cook.
0:18:39 > 0:18:43- PING:- I'm going to cook my heart out, I'm going to cook my soul out.
0:18:43 > 0:18:45I'm going to give it everything I have.
0:18:47 > 0:18:48I need to focus,
0:18:48 > 0:18:51and I need to go out there and put on my best performance.
0:18:58 > 0:19:01Ping, days just don't get any bigger than this, do they?
0:19:01 > 0:19:05- No, they don't. So, I'm trying not to be nervous.- By the looks of
0:19:05 > 0:19:10the ingredients on your bench, it's all very, very complex.
0:19:10 > 0:19:14This is my last chance to push the boat out, so why not?
0:19:14 > 0:19:17- Tell us your three courses. - My three courses are
0:19:17 > 0:19:20my take on wonton soup, to start.
0:19:20 > 0:19:22To follow, we have spicy coconut rice,
0:19:22 > 0:19:25which is a Malaysian speciality.
0:19:25 > 0:19:29Everyone knows it. It's almost like a national dish.
0:19:29 > 0:19:31And coconut panna cotta
0:19:31 > 0:19:34with a compressed mango, freeze-dried mango.
0:19:34 > 0:19:37Also, charred pineapple with a pineapple air.
0:19:37 > 0:19:39- And a coconut tuile. - Your food sounds amazing.
0:19:39 > 0:19:42But can you tell me why you've brought your hat box?
0:19:42 > 0:19:45- SHE LAUGHS - They're not my hat box.
0:19:45 > 0:19:47They're something to actually serve the rice in,
0:19:47 > 0:19:48which you will see later.
0:19:48 > 0:19:51I'm really, really excited by this, Ping.
0:19:51 > 0:19:53Really excited.
0:19:57 > 0:20:00I want to showcase what I love to eat,
0:20:00 > 0:20:03so it's a celebration of Malaysian flavours.
0:20:05 > 0:20:08I'm really, really excited about Ping's three courses.
0:20:09 > 0:20:13We've got a wonton soup, a classic Chinese broth,
0:20:13 > 0:20:15flavoured with mushrooms.
0:20:16 > 0:20:20It's got to be a clear, smoky, wonderful, addictive broth.
0:20:23 > 0:20:26Served with a dumpling, with a filling of pork and crab together.
0:20:30 > 0:20:33Then she's going to wrap that in noodles.
0:20:36 > 0:20:38And cook that in the soup.
0:20:39 > 0:20:42She's crisp-frying wonton skins to go on top of that.
0:20:46 > 0:20:48It sounds absolutely delicious.
0:20:50 > 0:20:55Her main course, this wonderful Malaysian rice dish, nasi lemak.
0:20:59 > 0:21:01Classically a bowl of rice and sambal.
0:21:03 > 0:21:05Sambal, classic condiment in Malaysia,
0:21:05 > 0:21:07made with chillies and dried fish.
0:21:08 > 0:21:12It's strong, it's hot, it's rich.
0:21:12 > 0:21:15She's adding to that a twist. Sambal prawns.
0:21:19 > 0:21:24Then we've got chicken coated in Spanish crisps.
0:21:24 > 0:21:27She's going to take the chicken, cover it with turmeric,
0:21:27 > 0:21:31and then use those crisps around the outside, instead of breadcrumbs,
0:21:31 > 0:21:33then fry it.
0:21:33 > 0:21:37So, you've got a lovely salty, crispy, potatoey outside.
0:21:37 > 0:21:39I think that's really, really clever.
0:21:39 > 0:21:42This is a dish I love eating.
0:21:42 > 0:21:45Everybody in Malaysia does. Everyone knows the dish.
0:21:46 > 0:21:49So, my worry is that they don't get it.
0:21:53 > 0:21:57Ping's dessert, it's got me by the ears
0:21:57 > 0:21:59and it's threatening to snog my face off.
0:22:00 > 0:22:03She has got a coconut panna cotta.
0:22:06 > 0:22:08And some condensed pineapple.
0:22:11 > 0:22:13She's got mango in there as well.
0:22:15 > 0:22:18With some pineapple air.
0:22:18 > 0:22:22In the competition, I have picked up certain techniques and skills.
0:22:22 > 0:22:24The pineapple air, which I picked up from Carlos
0:22:24 > 0:22:26when I was in Barcelona.
0:22:26 > 0:22:29Which is pineapple-flavoured, so when you take in the air,
0:22:29 > 0:22:32you smell it, but there's nothing left in your mouth.
0:22:33 > 0:22:36My time with Tom Kerridge, I really loved the tuiles.
0:22:36 > 0:22:39I'm making a coconut version of it.
0:22:42 > 0:22:45It sounds stylish and interesting and exciting,
0:22:45 > 0:22:46and...avant-garde.
0:22:46 > 0:22:50It's the flavour of the Tropics, but it's got technology.
0:22:50 > 0:22:52It's got a little bit of cooking science on it as well.
0:22:52 > 0:22:55The issue right now for Ping is timing.
0:22:55 > 0:22:57Because she's got a lot of work to do.
0:22:57 > 0:23:00I'm not worried about Ping and timing.
0:23:00 > 0:23:03That woman can get through the work of a Trojan army.
0:23:03 > 0:23:04Ping is going for it.
0:23:10 > 0:23:13Your first hour has gone.
0:23:13 > 0:23:15Two hours left.
0:23:22 > 0:23:25Couldn't have got any better if you'd have sent me shopping.
0:23:25 > 0:23:27Look at that. Lovely, lovely.
0:23:27 > 0:23:28Good boy.
0:23:31 > 0:23:33I'm feeling incredibly nervous about today.
0:23:33 > 0:23:35We've come so far in the competition,
0:23:35 > 0:23:38and to get to this stage... I want to go out there,
0:23:38 > 0:23:40give it my best, perform as well as I can.
0:23:40 > 0:23:42We all want to win.
0:23:42 > 0:23:44I definitely do.
0:23:48 > 0:23:51Jack, what are you going to cook for us?
0:23:51 > 0:23:54So, my starter is some lovely razor clams with pata negra,
0:23:54 > 0:23:56so a little bit of a Spanish influence.
0:23:56 > 0:24:00We are going... For main course, I'm doing a fillet of Wagyu beef,
0:24:00 > 0:24:02with a haggis and beef bolognese.
0:24:02 > 0:24:04Truffled gnocchi, a sauce,
0:24:04 > 0:24:06and a thyme air.
0:24:06 > 0:24:08And then the dessert?
0:24:08 > 0:24:09Dessert is pear tarte tatin,
0:24:09 > 0:24:13with sort of like compressed pears and...
0:24:13 > 0:24:16- Gorgonzola ice cream.- Oh!
0:24:16 > 0:24:18Listen. Cheese ice cream?
0:24:18 > 0:24:21- Yes.- That's a good idea, is it?
0:24:21 > 0:24:24The Gorgonzola ice cream, I want it just to be a very subtle element
0:24:24 > 0:24:26of Gorgonzola. I mean, personally, I love it.
0:24:26 > 0:24:28I just hope that you guys do.
0:24:28 > 0:24:29- Good luck.- Good luck, son. - Thanks, guys.
0:24:33 > 0:24:36Jack's menu is peppered with the influences
0:24:36 > 0:24:38from chefs he's worked with or restaurants he's eaten at.
0:24:40 > 0:24:43The starter I had at Tom Kitchin's restaurant.
0:24:43 > 0:24:47I will always remember it as one of the best things I've ever eaten.
0:24:49 > 0:24:52I like the idea of Jack's starter.
0:24:52 > 0:24:54Razor clams.
0:24:57 > 0:25:00Sliced, served back in the clam shell,
0:25:00 > 0:25:02with a mirepoix of diced-up vegetables.
0:25:05 > 0:25:09And pata negra ham, one of my favourite hams in the world.
0:25:12 > 0:25:14And squid.
0:25:16 > 0:25:20As long as the texture of the clam and the squid are perfect, fine.
0:25:22 > 0:25:26The main course is the most important plate of food.
0:25:28 > 0:25:31I want to go quite extravagant and luxurious.
0:25:33 > 0:25:38Jack's main course - so many expensive, beautiful ingredients.
0:25:42 > 0:25:46Beautifully tender piece of Wagyu beef.
0:25:46 > 0:25:50Then you've got haggis, which is offal.
0:25:52 > 0:25:54Made into a bolognese, a ragu.
0:25:57 > 0:26:01And then gnocchi with truffle.
0:26:03 > 0:26:04And a sauce.
0:26:06 > 0:26:08The beef should be the star of the dish.
0:26:10 > 0:26:13To get that piece of beef cooked absolutely perfectly
0:26:13 > 0:26:14is a really difficult thing.
0:26:17 > 0:26:20It's going to have to be cooked rare. It can't be medium,
0:26:20 > 0:26:23because then it's going to be dry and it's going to be ruined.
0:26:26 > 0:26:28If Jack gets this dish wrong,
0:26:28 > 0:26:32it is going to be one hideously expensive mistake.
0:26:34 > 0:26:36For dessert, Jack is going with a classic.
0:26:36 > 0:26:40That wonderful dish - pear tarte tatin.
0:26:48 > 0:26:52He's serving it with compressed pear, and then little bits of pear puree.
0:26:56 > 0:27:00Here's the big question mark - a Gorgonzola ice cream.
0:27:00 > 0:27:04I think the main thing I'm really concerned about is the ice cream.
0:27:04 > 0:27:06Obviously Gorgonzola can be very pungent.
0:27:06 > 0:27:09It needs to be mild and just a hint of flavour in the background,
0:27:09 > 0:27:12because if it's too strong, it'll just overpower everything.
0:27:12 > 0:27:15What we should end up with is salty,
0:27:15 > 0:27:18creamy ice cream, bitter caramel sauce,
0:27:18 > 0:27:20honey-rich pear and buttery pastry.
0:27:20 > 0:27:24That will work. But that's a really difficult layer to get right.
0:27:24 > 0:27:25It's very, very risky.
0:27:25 > 0:27:27Today is final day.
0:27:29 > 0:27:31Ooh, is it the right time to take a risk?
0:27:35 > 0:27:37It's make-or-break time for Jack, and he knows it.
0:27:37 > 0:27:40He wants to win this competition.
0:27:40 > 0:27:44But he knows that he's in a pretty tough competition.
0:27:50 > 0:27:53What I really want to show John and Gregg is that I've learned
0:27:53 > 0:27:56throughout the competition, learned from my mistakes,
0:27:56 > 0:27:58so I just hope that I do that.
0:28:04 > 0:28:05You are halfway.
0:28:15 > 0:28:16It's the final cook-off today.
0:28:16 > 0:28:19Really, really nervous, to be honest.
0:28:19 > 0:28:22I wish I could bring some of my more successful dishes forward
0:28:22 > 0:28:25and use those again, wipe people's memories!
0:28:26 > 0:28:29Can't do that, it's all brand-new stuff,
0:28:29 > 0:28:32and, yeah, I'm pretty nervous about it, to be honest.
0:28:37 > 0:28:40Luke, I have no idea, can't work out what you're cooking.
0:28:40 > 0:28:43- What are you going to make for us? - OK, so my three courses are,
0:28:43 > 0:28:46for starters, we've got arancini, so risotto fritters.
0:28:46 > 0:28:48For main, I'm doing two types of tortellini.
0:28:48 > 0:28:51We've got one with a... sort of a Thermidor filling,
0:28:51 > 0:28:54and then I've got another which is scallops and pancetta.
0:28:54 > 0:28:56The sauce for that is a bisque.
0:28:56 > 0:29:00For dessert, I'm doing a rhubarb samosa.
0:29:00 > 0:29:03So, it's basically rhubarb and custard, and there should be
0:29:03 > 0:29:06- some surprise element in there, hopefully.- We know, Luke,
0:29:06 > 0:29:09that your dishes are nowhere to be found in the culinary world.
0:29:09 > 0:29:13But you sound right now as if you've got three dishes
0:29:13 > 0:29:15you've never cooked before, Luke.
0:29:15 > 0:29:18I sound like that, because that's...that's true!
0:29:18 > 0:29:21Apart from the arancini. I've made the arancini loads.
0:29:21 > 0:29:23I changed my menu at the last minute,
0:29:23 > 0:29:25because I cooked it and I didn't like it,
0:29:25 > 0:29:27and I didn't want to serve something I didn't like,
0:29:27 > 0:29:29so I thought, OK, it's the final,
0:29:29 > 0:29:32three-course invention test, you know, it's what it's all about.
0:29:32 > 0:29:33Luke, you're scaring me.
0:29:33 > 0:29:35HE LAUGHS
0:29:38 > 0:29:40Luke makes me smile
0:29:40 > 0:29:43with the experimental way that he invents dishes,
0:29:43 > 0:29:46and he's doing exactly the same thing here today in the final,
0:29:46 > 0:29:48and why shouldn't he?
0:29:51 > 0:29:55We've got arancini. It's a ball of rice.
0:29:55 > 0:29:57They're going to be kind of made up on the fly.
0:29:57 > 0:30:00I've got some ingredients, you know, I'll come up with something.
0:30:01 > 0:30:03He's flavoured them with yellow peppers
0:30:03 > 0:30:06and there's going to be a melting mozzarella in the middle.
0:30:06 > 0:30:07Yummy!
0:30:09 > 0:30:11He's going to serve that with a sauce.
0:30:11 > 0:30:14But he's got to make sure that the sauce is not overpowering...
0:30:14 > 0:30:16WHIRRING
0:30:16 > 0:30:17..and the whole thing comes together as one.
0:30:26 > 0:30:28The main course, I think, sounds fantastic.
0:30:31 > 0:30:34Two different tortellini, one which has got squid black ink...
0:30:36 > 0:30:38..filled with scallops and pancetta...
0:30:43 > 0:30:46..the other one filled with langoustine with mustard sauce.
0:30:49 > 0:30:52Those tortellini have to be full, that they burst in your mouth,
0:30:52 > 0:30:54the pasta lovely and thin.
0:30:57 > 0:30:59And he's serving the whole lot with a bisque
0:30:59 > 0:31:02which has been flavoured with harissa, smoky paprika and chilli.
0:31:02 > 0:31:03Fantastic.
0:31:06 > 0:31:09There'll be some sort of vegetable accompaniment
0:31:09 > 0:31:11and I'm yet to fully decide.
0:31:12 > 0:31:14This has kind of been done on the fly
0:31:14 > 0:31:15but, you know, I'll be all right.
0:31:15 > 0:31:17I've done quite a lot of this now.
0:31:19 > 0:31:21For my dessert, I'm kind of going full circle here,
0:31:21 > 0:31:23because the first thing I ever cooked
0:31:23 > 0:31:25in the MasterChef kitchen was a samosa,
0:31:25 > 0:31:27and the last thing I'm going to cook
0:31:27 > 0:31:28in the MasterChef kitchen is a samosa.
0:31:30 > 0:31:31A samosa for a dessert?
0:31:34 > 0:31:37A little crispy pastry with rhubarb in the middle.
0:31:40 > 0:31:42And a frangipane and rhubarb stack.
0:31:45 > 0:31:49Rhubarb is difficult, because you've got to get that balance
0:31:49 > 0:31:52of sweet and sourness absolutely right.
0:31:52 > 0:31:55But I do love frangipane, I do love rhubarb
0:31:55 > 0:31:57and I most certainly love the samosa
0:31:57 > 0:32:00that he cooked for us at the beginning of this competition.
0:32:00 > 0:32:03I haven't practised this dish very much,
0:32:03 > 0:32:05but I think it's certainly got potential
0:32:05 > 0:32:07and I've just got to work it out in my mind
0:32:07 > 0:32:09and just go with my instincts.
0:32:11 > 0:32:15My big concern for Luke, as always, is about timing and organisation.
0:32:15 > 0:32:19He is promising us a huge amount. There's lots of work to be done.
0:32:20 > 0:32:23Ladies and gentlemen, I don't mean to scare you.
0:32:23 > 0:32:2450 minutes left.
0:32:24 > 0:32:29Give yourselves space and time to put your food on your plates.
0:32:29 > 0:32:30Come on.
0:32:35 > 0:32:36Are you on time?
0:32:37 > 0:32:40- I can be.- Who-o-o-o-op!
0:32:40 > 0:32:42Your nose is growing, Pinocchio!
0:32:42 > 0:32:44- (Mush, mush.)- Yeah, yeah, yep.
0:32:51 > 0:32:54Just need to make sure that everything's perfect,
0:32:54 > 0:32:56that I haven't forgotten anything.
0:32:56 > 0:32:59I think I'm all right. I just need to gather my thoughts.
0:33:04 > 0:33:06Yeah, it's all going to plan so far, which is good.
0:33:06 > 0:33:08Generally I'm think I'm in an OK place.
0:33:08 > 0:33:11Yeah, I'll be all right. I will be all right.
0:33:12 > 0:33:13Just basically got to plate.
0:33:17 > 0:33:19You've got just 20 minutes left, guys.
0:33:19 > 0:33:21Your cooking should be almost done
0:33:21 > 0:33:23and you should be thinking about nothing but your plates.
0:33:36 > 0:33:38There is so much good cooking going on here.
0:33:38 > 0:33:43It is a banquet fit for royalty, and I love it!
0:33:48 > 0:33:52Amazing-sounding food, lots of technique, lots of skill.
0:33:52 > 0:33:55I think this is absolutely brilliant.
0:34:02 > 0:34:05You have ten minutes. Last ten minutes.
0:34:07 > 0:34:10Crikey! Come on, Luke.
0:34:14 > 0:34:16Get your dessert plated up and everything else done.
0:34:16 > 0:34:17Come on, come on. Let's go. Go, go.
0:34:19 > 0:34:21Come on, boil.
0:34:25 > 0:34:28Right, that's just five minutes now.
0:34:48 > 0:34:51Time is up. Stop.
0:34:53 > 0:34:55HE SIGHS
0:34:59 > 0:35:00HE PUFFS
0:35:02 > 0:35:03SHE SIGHS
0:35:08 > 0:35:10Jack, please, up you come.
0:35:24 > 0:35:29- I've got to say to you, Jack, your food looks fantastic.- Thanks, John.
0:35:29 > 0:35:32It looks like high-end, restaurant quality food.
0:35:32 > 0:35:34- Yeah.- Congratulations.
0:35:34 > 0:35:36Thank you.
0:35:37 > 0:35:41Jack's starter is razor clam with pata negra,
0:35:41 > 0:35:47crispy squid, samphire and sea purslane,
0:35:47 > 0:35:51served with a sauce made from the cooking liquor and cream.
0:35:59 > 0:36:01Your razor clams are cooked absolutely beautifully,
0:36:01 > 0:36:03cleaned really well.
0:36:03 > 0:36:04I like the crispness of the squid,
0:36:04 > 0:36:08I love the salty caramel richness of that sauce that's on the outside,
0:36:08 > 0:36:12and the saltiness coming from the samphire, the sea purslane,
0:36:12 > 0:36:14your little brunoise of vegetables are sweet
0:36:14 > 0:36:18and, at the same time, you've got little flecks of salty ham.
0:36:18 > 0:36:20I can't say anything else except for it's a great dish.
0:36:20 > 0:36:24- There is no fault to be found. - Thank you.- Very, very good indeed.
0:36:27 > 0:36:30Absolutely brilliantly balanced.
0:36:30 > 0:36:32The flavours are of the sea
0:36:32 > 0:36:35and then there is saltiness from that beautiful ham
0:36:35 > 0:36:36and from the samphire,
0:36:36 > 0:36:39and there is a little tang in your mayonnaise.
0:36:39 > 0:36:42Beautiful. Absolutely beautiful.
0:36:42 > 0:36:44Thank you so much.
0:36:46 > 0:36:51Jack's main is Wagyu beef, served with a haggis bolognese,
0:36:51 > 0:36:57truffle gnocchi, roasted and pureed shallots, crispy kale,
0:36:57 > 0:37:01a thyme air and a bone marrow jus.
0:37:03 > 0:37:05That's a good-looking dish.
0:37:16 > 0:37:20Beef, beautifully soft and tender. That just melts on your tongue.
0:37:20 > 0:37:24And the red wine flavour in the sauce, beautiful as well.
0:37:24 > 0:37:27Love the hint of truffle, love the hint of thyme.
0:37:27 > 0:37:29Clever, clever, clever.
0:37:29 > 0:37:32If there is a small problem, and I mean small,
0:37:32 > 0:37:35it's there is too much seasoning in that ragu.
0:37:35 > 0:37:37Right, OK.
0:37:37 > 0:37:39It's a great-looking dish.
0:37:39 > 0:37:44It smells wonderful and, for me, it tastes as wonderful.
0:37:44 > 0:37:47I love the texture of that crispy gnocchi
0:37:47 > 0:37:50and the sweetness of the potato with the hint of truffle.
0:37:50 > 0:37:53I love the sweet shallot puree
0:37:53 > 0:37:56with the woodiness of the kale which has been fried.
0:37:56 > 0:38:00And, for me, that spiciness coming from the haggis inside the ragu
0:38:00 > 0:38:02is just comforting.
0:38:02 > 0:38:05It takes you up, it takes you down, takes you round the corner
0:38:05 > 0:38:07and it kisses you on the lips.
0:38:07 > 0:38:10- Good job, Jack. Good job. - Thank you so much.
0:38:11 > 0:38:15Jack's dessert is pear tarte tatin,
0:38:15 > 0:38:18accompanied by poached pears and a pear puree,
0:38:18 > 0:38:23candied walnuts and a Gorgonzola ice cream.
0:38:23 > 0:38:25Waargh!
0:38:36 > 0:38:39You are very fortunate there is a table between us now,
0:38:39 > 0:38:41otherwise you might have got a kiss.
0:38:42 > 0:38:43GREGG LAUGHS
0:38:43 > 0:38:45That is lovely.
0:38:45 > 0:38:50When I got that pear melting and I got the stickiness of caramel
0:38:50 > 0:38:53and beautiful buttery pastry, that was it, I was sold.
0:38:53 > 0:38:55I'm heaven-bound.
0:38:55 > 0:39:00Then that ice cream comes in, and just the hint, the tiniest hint,
0:39:00 > 0:39:04of salty Gorgonzola, it's so subtle, it's brilliant.
0:39:05 > 0:39:07Thank you.
0:39:07 > 0:39:10What you've got here is a really accomplished dessert,
0:39:10 > 0:39:12and I love the honey sweetness of the pear
0:39:12 > 0:39:15and the caramel richness of the tarte tatin.
0:39:15 > 0:39:18I love the crunch of the nuts and the caramel.
0:39:18 > 0:39:21I love the sweetness that comes with that pear puree.
0:39:21 > 0:39:23I love the creaminess of the ice cream.
0:39:23 > 0:39:26But I don't want to taste mould on the outside of my pears.
0:39:26 > 0:39:29And that's what I get.
0:39:29 > 0:39:32I love Gorgonzola. It's one of my favourite cheeses in the whole world.
0:39:32 > 0:39:34I love ice cream.
0:39:34 > 0:39:37But I don't want to eat Gorgonzola ice cream.
0:39:37 > 0:39:40My opinion, though, Jack. Gregg loves it.
0:39:44 > 0:39:49When you do something as daring as this, you will divide the crowd.
0:39:49 > 0:39:52- Thanks, Jack.- Thank you very much. Cheers.- Cheers, mate.
0:40:00 > 0:40:03There were negatives in there, which I think have let me down,
0:40:03 > 0:40:06but I feel like I've come on so much in this competition.
0:40:06 > 0:40:09I'm just pleased with the dishes, how they went today.
0:40:09 > 0:40:10You know, I was happy with them.
0:40:14 > 0:40:15Up you come, Luke.
0:40:29 > 0:40:32Luke's starter is arancini balls
0:40:32 > 0:40:35filled with roasted yellow peppers and mozzarella,
0:40:35 > 0:40:39served with a basil, anchovy and yoghurt dressing
0:40:39 > 0:40:40and slow-roasted tomatoes.
0:40:52 > 0:40:53Hm.
0:40:54 > 0:40:56What you have here
0:40:56 > 0:40:59is the unmistakable flavours of southern Italy,
0:40:59 > 0:41:00and damn good they are too.
0:41:00 > 0:41:04And let me tell you, those arancini balls are perfect.
0:41:04 > 0:41:06They are crispy on the outside
0:41:06 > 0:41:09and they are light and moist in the middle.
0:41:09 > 0:41:11And then you've got that tang of basil
0:41:11 > 0:41:14that, to me, it almost feels metallic,
0:41:14 > 0:41:18and then you've got the lovely, lovely creaminess of mozzarella.
0:41:18 > 0:41:21What you haven't got here is elegance.
0:41:21 > 0:41:24You have, however, made them delicious.
0:41:24 > 0:41:25I'll take that.
0:41:27 > 0:41:30You can taste the sunshine of the Mediterranean,
0:41:30 > 0:41:31and that's what's wonderful about it.
0:41:31 > 0:41:34You've got that pepperiness that comes from the yellow pepper,
0:41:34 > 0:41:35saltiness of mozzarella.
0:41:35 > 0:41:39Those tomatoes are delicious. Absolutely delicious.
0:41:39 > 0:41:42Little concentrated pills of tomato and they explode with the basil,
0:41:42 > 0:41:47and you feel like you're sitting in an Italian cafe.
0:41:47 > 0:41:50- They are delicious.- Thank you. I'm glad it tastes good.
0:41:51 > 0:41:56For his main, Luke has made squid ink tortellini filled with scallops
0:41:56 > 0:41:58and langoustine tortellini.
0:41:58 > 0:42:01They're topped with asparagus tips
0:42:01 > 0:42:05and served with a harissa, smoked paprika and chilli bisque.
0:42:15 > 0:42:17They're good. They're very, very good.
0:42:17 > 0:42:19Your pasta is very, very well made.
0:42:19 > 0:42:21Your bisque is quality, made with shells.
0:42:21 > 0:42:24And you've got the caramel sweetness of it.
0:42:24 > 0:42:26I love that you've also got depth of flavour,
0:42:26 > 0:42:27you've got good seasoning,
0:42:27 > 0:42:29you've got natural sweetness of the seafood.
0:42:29 > 0:42:31Very, very well done.
0:42:33 > 0:42:38The smell of your bisque is intoxicating. It makes you dizzy.
0:42:38 > 0:42:41It's gorgeous.
0:42:41 > 0:42:46That bisque is velvety and smooth and rich and delicious.
0:42:46 > 0:42:48You get a little bit of fennel underneath the background.
0:42:48 > 0:42:52The fact you put harissa through it is a really clever idea.
0:42:52 > 0:42:55Really, really clever indeed. It's a wonderful, wonderful thing.
0:42:55 > 0:42:58I think those tortellini are delicious.
0:42:58 > 0:43:02I would eat a whole massive plate of those tortellini with that bisque.
0:43:02 > 0:43:07Your palate is exceptional. Your food tastes great.
0:43:09 > 0:43:15Luke's dessert is rhubarb samosas served with a frangipane crumble,
0:43:15 > 0:43:19topped with ginger-poached rhubarb and custard.
0:43:21 > 0:43:22Right.
0:43:31 > 0:43:34Love the frangipane, the taste of the nuts,
0:43:34 > 0:43:37sweet and then the sharpness of the rhubarb.
0:43:37 > 0:43:38Love that.
0:43:38 > 0:43:42Love the rhubarb filling inside the samosas, and vanilla custard.
0:43:42 > 0:43:45Vanilla custard, rhubarb - marriage made in heaven.
0:43:45 > 0:43:47Samosas are a little doughy.
0:43:47 > 0:43:51Yeah. I had trouble with them. Real trouble.
0:43:51 > 0:43:54Not quite. Not quite.
0:43:56 > 0:44:00For me, it needs to be sweeter and there needs to be more of it,
0:44:00 > 0:44:02and definitely a lot more rhubarb.
0:44:02 > 0:44:06It's rhubarb and custard, that's its title, that's what it should be.
0:44:06 > 0:44:09Your anglaise is delicious, but it's too thin,
0:44:09 > 0:44:11so it doesn't stick to everything.
0:44:11 > 0:44:14Your samosas are a little bit doughy
0:44:14 > 0:44:16and, for me, they should be rolled in lots and lots of sugar.
0:44:16 > 0:44:18Yeah, it really was supposed to have that sugar on.
0:44:18 > 0:44:21But you knew what I was like at the end. It was a...
0:44:21 > 0:44:23I was running all over the place, wasn't I?
0:44:23 > 0:44:27Right now, it's a bit lacking on sweetness
0:44:27 > 0:44:29and a bit lacking on generosity.
0:44:34 > 0:44:35Cheers, guys.
0:44:42 > 0:44:46It was always going to be tough. I WAS worried about timing.
0:44:46 > 0:44:49Today, I needed another hour.
0:44:51 > 0:44:53Another half an hour would have been nice.
0:44:53 > 0:44:55Extra 15 minutes would have been good.
0:44:58 > 0:45:00You could have given me 24 hours today
0:45:00 > 0:45:03and I still would have been rushing at the end.
0:45:05 > 0:45:07Ping, would you join us, please?
0:45:20 > 0:45:21Ohh!
0:45:23 > 0:45:29I am amazed by the amount of work and the appearance of your dishes.
0:45:29 > 0:45:30Thank you.
0:45:33 > 0:45:37Ping's starter is her interpretation of a wonton soup,
0:45:37 > 0:45:40a chicken and shiitake mushroom broth,
0:45:40 > 0:45:44with pork and crab dumplings wrapped in egg noodles.
0:45:44 > 0:45:47They're topped with crispy wonton skins
0:45:47 > 0:45:50and served with braised Chinese leaves and straw mushrooms,
0:45:50 > 0:45:54pickled shimeji mushrooms and pickled green chillies.
0:45:54 > 0:45:56And that's all you've done, is it(?)
0:45:56 > 0:46:00- Yes! That's all!- Right.
0:46:01 > 0:46:02Great-looking food.
0:46:13 > 0:46:17You start off and you think it's just a little bowl of soup,
0:46:17 > 0:46:22and then explosions happen, fireworks go off.
0:46:22 > 0:46:26There's the rich saltiness of the filling of those dumplings with crab.
0:46:26 > 0:46:29There's sharp sourness coming from the pickle of the mushrooms.
0:46:29 > 0:46:32There's the sweetness that comes from all the herbs
0:46:32 > 0:46:35and bits and pieces floating around.
0:46:35 > 0:46:37There's crunch coming from wonton skins.
0:46:37 > 0:46:42The textures are...crazily good.
0:46:42 > 0:46:45It's truly, truly delicious.
0:46:47 > 0:46:49I don't know how you made it.
0:46:50 > 0:46:55I wouldn't be able to replicate it. It's absolutely stunning.
0:46:55 > 0:46:57Thank you.
0:46:57 > 0:46:59Good bowl of soup, Ping.
0:47:02 > 0:47:09The complexity and elegance of its appearance is stunning.
0:47:09 > 0:47:13The textures of soft, wet and crispy are wonderful.
0:47:13 > 0:47:17But those flavours I haven't experienced before.
0:47:19 > 0:47:22And they absolutely thrill me.
0:47:22 > 0:47:24So clever. So, so clever.
0:47:26 > 0:47:28Right.
0:47:29 > 0:47:34Ping's main is nasi lemak, coconut and pandan rice,
0:47:34 > 0:47:38with spicy sambal lemon grass prawns,
0:47:38 > 0:47:43turmeric-fried chicken coated in Spanish potato crisps,
0:47:43 > 0:47:47served with a sambal with deep-fried anchovies, crispy shallots,
0:47:47 > 0:47:51cucumber, quail's eggs and edible flowers.
0:48:04 > 0:48:06This dish, although a rice dish -
0:48:06 > 0:48:08and the rice is beautiful, by the way -
0:48:08 > 0:48:11is all about the flavours of the sea.
0:48:11 > 0:48:15You've got wonderful sweet prawns, cooked beautifully with that crunch,
0:48:15 > 0:48:19and a lovely chilli hot sambal around the outside of them.
0:48:19 > 0:48:22The sambal that's underneath is really rich
0:48:22 > 0:48:26and salty with those anchovies, which I love.
0:48:26 > 0:48:29Give me the biggest bowl you possibly can
0:48:29 > 0:48:33and I'll sit here and eat the whole lot, cos I love it.
0:48:34 > 0:48:37It goes without saying, and I expected it,
0:48:37 > 0:48:41that your prawns, your chicken, your rice, are perfectly cooked.
0:48:41 > 0:48:45For me, though, it's very, very salty.
0:48:45 > 0:48:49In that sambal with those dried anchovies, very, very salty.
0:48:49 > 0:48:51For me, a little too much.
0:48:52 > 0:48:53OK.
0:48:58 > 0:49:03For dessert, Ping has made a coconut and vanilla panna cotta
0:49:03 > 0:49:07with charred pineapple, compressed and freeze-dried mango,
0:49:07 > 0:49:11coconut tuile and a pineapple and lime air.
0:49:12 > 0:49:18This, Ping, in the words of a great bald man, is a thing of beauty.
0:49:18 > 0:49:20GREGG CHUCKLES
0:49:20 > 0:49:22- Yeah, it's beautiful.- Thank you.
0:49:31 > 0:49:34Yeah, it is, without doubt, a knockout dessert.
0:49:34 > 0:49:35It's a brilliant dessert,
0:49:35 > 0:49:38cos your panna cotta has got just enough bounce,
0:49:38 > 0:49:40and then cubes of pineapple delivering juice,
0:49:40 > 0:49:42mango delivering juice.
0:49:42 > 0:49:44A tuile flavoured with coconut?!
0:49:44 > 0:49:46I tell you what - that is just brilliant.
0:49:46 > 0:49:51You've captured the flavour of the Tropics and delivered it with...
0:49:51 > 0:49:54with French restaurant style.
0:49:54 > 0:49:57Thank you. Thank you.
0:50:00 > 0:50:03There are desserts, then there's desserts.
0:50:03 > 0:50:07This, to me, is really very, very special indeed.
0:50:08 > 0:50:14It tastes of the Tropics, it tastes of sunshine, it tastes of skill,
0:50:14 > 0:50:18it tastes of a clever, clever cook,
0:50:18 > 0:50:20and it tastes of somebody who really cares about their food.
0:50:25 > 0:50:27Well done.
0:50:27 > 0:50:29And you can have the hat.
0:50:29 > 0:50:32- Thank you. Thank you very much. - Thank you.
0:50:37 > 0:50:41I feel like I've accomplished something that I set out to do.
0:50:44 > 0:50:45I want surprises in there,
0:50:45 > 0:50:49I want tastes that they've never encountered before.
0:50:49 > 0:50:51So I feel really accomplished.
0:50:54 > 0:50:58We are going to have a conversation, and when we call you back in,
0:50:58 > 0:51:01we are going to crown one of you our champion.
0:51:03 > 0:51:04Off you go.
0:51:10 > 0:51:13- LUKE:- Well done, Ping. - JACK: Give me a high-five, come on.
0:51:13 > 0:51:16Come on! Come on! High-five! Come on!
0:51:16 > 0:51:18Well done. Well done.
0:51:23 > 0:51:27Luke, Jack and Ping have been incredible throughout.
0:51:31 > 0:51:36Wonderful day. Brilliant celebration of cookery talent.
0:51:39 > 0:51:41If we look at Jack's style,
0:51:41 > 0:51:45he always wanted high-end, restaurant-quality food,
0:51:45 > 0:51:46and he succeeded today.
0:51:46 > 0:51:50- He's got an amazing career in front of him.- Oh, yeah.- He really has.
0:51:50 > 0:51:53He's cooking smart, modern restaurant dishes.
0:51:53 > 0:51:57Quite incredible, I think, for a young fella that age.
0:51:57 > 0:51:59- JACK:- I feel just generally relieved, to be honest.
0:51:59 > 0:52:02To come out the other side having cooked it at, you know,
0:52:02 > 0:52:05near enough to how you really wanted it to be
0:52:05 > 0:52:08and to get some really generally great comments,
0:52:08 > 0:52:10it's a brilliant feeling.
0:52:10 > 0:52:15What do you say about someone like Ping? What a talent.
0:52:15 > 0:52:19Not only does she give herself so much to do, she accomplishes it.
0:52:19 > 0:52:23And the style and presentation of a quality Ping dish
0:52:23 > 0:52:25is like a work of art.
0:52:25 > 0:52:28With Ping, she takes Malaysian street food
0:52:28 > 0:52:29and takes you on this journey,
0:52:29 > 0:52:32and then she sits you at a lovely restaurant table
0:52:32 > 0:52:37with a white linen cloth and gives you a dessert which is immaculate.
0:52:37 > 0:52:40I think Ping is a class act, an absolute class act.
0:52:40 > 0:52:43- PING:- Lots of things going through my head,
0:52:43 > 0:52:48but I keep reminding myself that I've done the best I could,
0:52:48 > 0:52:51and that's the most important thing.
0:52:51 > 0:52:56We cannot ignore the adventure, the individuality,
0:52:56 > 0:52:59the invention of Luke and what he's brought to this competition.
0:52:59 > 0:53:03Very exciting cook with real original ideas
0:53:03 > 0:53:06and a vision and a way of looking at dishes
0:53:06 > 0:53:08completely differently to anybody else I ever met.
0:53:08 > 0:53:10Yeah, I am proud.
0:53:10 > 0:53:13To get to the final is still the biggest achievement of my life.
0:53:14 > 0:53:17I just wish I did a little better today.
0:53:17 > 0:53:19But, you know, overall, still happy.
0:53:24 > 0:53:28Jack has a very clear ambition of what he wants his food to be,
0:53:28 > 0:53:30and it is of the highest order.
0:53:30 > 0:53:34- JACK:- If my name was to be called, it would just be unbelievable.
0:53:34 > 0:53:36I don't think I could express how I'd feel.
0:53:38 > 0:53:44Ping, I think her food is original, it's so damn clever,
0:53:44 > 0:53:46and it's delicious.
0:53:46 > 0:53:48- PING:- The pressure today has been humongous.
0:53:48 > 0:53:51It's like fighting for your life.
0:53:51 > 0:53:56If my name is called through as the champion, it would be incredible.
0:54:00 > 0:54:02For all his ups and downs,
0:54:02 > 0:54:06Luke has continued to surprise and delight.
0:54:06 > 0:54:08He's pushed the boundaries in this competition.
0:54:12 > 0:54:15- LUKE:- I am mentally and physically completely exhausted.
0:54:15 > 0:54:18I've got nothing left.
0:54:22 > 0:54:26This competition has been put on fire by these three cooks.
0:54:28 > 0:54:30Who's the champion, Gregg?
0:54:32 > 0:54:35Is there one cook that stands out for you?
0:54:35 > 0:54:36Absolutely. Without a doubt.
0:54:36 > 0:54:39Without a doubt I have a clear winner.
0:54:39 > 0:54:41And I think we probably agree.
0:54:41 > 0:54:44# It gets cold
0:54:45 > 0:54:47# In the night
0:54:49 > 0:54:54# I'm on my way I'm on my way back home... #
0:54:57 > 0:55:01A fabulous conclusion to an incredible competition.
0:55:10 > 0:55:11We've made a decision.
0:55:11 > 0:55:13# It gets cold
0:55:15 > 0:55:17# In the night
0:55:19 > 0:55:24# I'm on my way I'm on my way back home... #
0:55:33 > 0:55:34Our MasterChef champion...
0:55:39 > 0:55:40..is Ping.
0:55:40 > 0:55:43MUSIC: "I'm Every Woman" by Chaka Khan
0:55:44 > 0:55:45Oh, my God!
0:55:51 > 0:55:54- You really deserve it. You really do. - You really do deserve it.
0:55:58 > 0:56:00Thank you, cheers. Well done, Ping.
0:56:00 > 0:56:02APPLAUSE
0:56:05 > 0:56:09# I'm every woman
0:56:09 > 0:56:12# It's all in me
0:56:12 > 0:56:14# I can read your thoughts right now
0:56:14 > 0:56:16# Every one, from A to Z
0:56:16 > 0:56:19# Whoa, whoa, whoa, whoa... #
0:56:21 > 0:56:22Well done. Come on.
0:56:24 > 0:56:28- Really, really pleased for her. - No, it's quality. Good on her.
0:56:28 > 0:56:31I will definitely carry on cooking, I'll carry on creating,
0:56:31 > 0:56:35and I'll carry on making a terrible mess of my kitchen.
0:56:35 > 0:56:38I don't think I could have done anything differently
0:56:38 > 0:56:39and I think, honestly,
0:56:39 > 0:56:42just the better cook won, and I'm really pleased for Ping.
0:56:44 > 0:56:50The last time I felt such emotion was when my daughter was born.
0:56:50 > 0:56:54Something that I don't think you get to experience a lot.
0:56:54 > 0:56:56Yay!
0:56:56 > 0:57:02Pure joy and pure bliss that feels incredible, epic!
0:57:03 > 0:57:07When I eat Ping's food, it makes me happy. It makes my heart thump.
0:57:07 > 0:57:10# I can cast a spell
0:57:10 > 0:57:12# With secrets you can't tell
0:57:12 > 0:57:14# Makes a special brew
0:57:14 > 0:57:16# Put fire inside of you
0:57:16 > 0:57:19# Any time you feel danger or fear
0:57:19 > 0:57:21# Instantly
0:57:21 > 0:57:24# I will appear, cos... #
0:57:26 > 0:57:31My mother will be really proud, I'm sure, but I say this a lot -
0:57:31 > 0:57:34she still won't let me in her kitchen!
0:57:36 > 0:57:40# I'm every woman
0:57:40 > 0:57:43# It's all in me
0:57:43 > 0:57:45# Anything you want done, baby... #
0:57:47 > 0:57:51It is the nectar of gods. Especially sweet today.
0:57:51 > 0:57:54# I'm every woman
0:57:54 > 0:57:57# It's all in me
0:57:57 > 0:57:59# I can read your thoughts right now
0:57:59 > 0:58:02# Every one from A to Z
0:58:02 > 0:58:05# Whoa, whoa, whoa, whoa
0:58:05 > 0:58:09# Whoa, whoa, whoa
0:58:11 > 0:58:13# I ain't braggin'
0:58:13 > 0:58:15# Cos I'm the one
0:58:15 > 0:58:17# You just ask me
0:58:17 > 0:58:19# Ooh, and it shall be done
0:58:19 > 0:58:23# And don't bother to compare... #