0:00:02 > 0:00:05It's the MasterChef finals.
0:00:05 > 0:00:08And only the best four cooks remain.
0:00:12 > 0:00:15Tonight, Giovanna, Saliha,
0:00:15 > 0:00:18Steve and Alison embark on their
0:00:18 > 0:00:20greatest culinary adventure yet.
0:00:26 > 0:00:30We've brought them to beautiful South Africa...
0:00:32 > 0:00:36..the melting pot of European ideas and African flavours.
0:00:41 > 0:00:42I think, at this stage,
0:00:42 > 0:00:44you can't take your eye off the ball for two seconds.
0:00:44 > 0:00:48I think we are all really seriously thinking about the final now.
0:00:48 > 0:00:52The aim of the game is to keep producing amazing food.
0:00:52 > 0:00:54My brain has become like a food thesaurus.
0:00:54 > 0:00:57I think you have to throw yourself into it, don't you?
0:00:57 > 0:01:00It's just about trying to learn and get stuck in there, yeah.
0:01:00 > 0:01:01This is the big one, isn't it?
0:01:01 > 0:01:02This is what you want to come here to do.
0:01:02 > 0:01:04I'm so excited to see what comes.
0:01:05 > 0:01:07South Africa fascinates me.
0:01:07 > 0:01:10Our guys are about to learn a huge amount.
0:01:33 > 0:01:35- Elephant!- Amazing.
0:01:35 > 0:01:38Oh, look, and there's a zebra coming down from the top,
0:01:38 > 0:01:40- can you see it?- So gorgeous.
0:01:40 > 0:01:43- They're just beautiful creatures. - Oh, there's baby ones as well.
0:01:45 > 0:01:46Look at the rhino!
0:02:06 > 0:02:11Welcome to South Africa and the absolutely stunning
0:02:11 > 0:02:14Aquila Game Reserve.
0:02:14 > 0:02:19There is a whole army of people here dedicated to the welfare of
0:02:19 > 0:02:21these beautiful, beautiful beasts.
0:02:21 > 0:02:26And today, you have the honour of making lunch for those people.
0:02:27 > 0:02:31At the heart of this amazing country's cuisine is the braai -
0:02:31 > 0:02:36cooking great food over flame, South African style.
0:02:36 > 0:02:38We are going to split you into two teams.
0:02:38 > 0:02:40Steve and Saliha, you are one team.
0:02:42 > 0:02:45Alison and Giovanna, you are the other team.
0:02:47 > 0:02:51Today, you guys have got a huge amount of work to do.
0:02:51 > 0:02:53Ladies and gentlemen, I suggest you get on with it.
0:02:55 > 0:02:58Helping the finalists get to grip with the braai is
0:02:58 > 0:03:02celebrated South African chef Reuben Riffel.
0:03:05 > 0:03:08Renowned for his fusion of traditional African food
0:03:08 > 0:03:10with modern techniques...
0:03:12 > 0:03:13Service!
0:03:13 > 0:03:17..Reuben has a special love and affinity for the braai.
0:03:18 > 0:03:20I'm quite excited, you know.
0:03:20 > 0:03:23I always see myself as a bit of an ambassador for braai.
0:03:23 > 0:03:25For South Africans, a braai is almost like a religion,
0:03:25 > 0:03:28so you have the different cultures in South Africa,
0:03:28 > 0:03:30but it's the one thing that we all do.
0:03:33 > 0:03:35A proper braai is always done over coals, you know,
0:03:35 > 0:03:37so you've got to use the right wood.
0:03:37 > 0:03:40The one thing that is challenging is temperature control.
0:03:40 > 0:03:43It's not something that you can put on and walk away. You've got
0:03:43 > 0:03:47to really be on it and concentrate on what's happening in front of you.
0:03:48 > 0:03:51I'm really looking forward to seeing how they rise to the challenge.
0:03:59 > 0:04:02So, today I chose a few traditional South African dishes
0:04:02 > 0:04:04that you guys are going to be braaing.
0:04:04 > 0:04:09We do take it very seriously, so stick to the recipes, please.
0:04:09 > 0:04:10OK, go to your stations.
0:04:14 > 0:04:18The finalists are making lunch for 40 of the game park's workers.
0:04:18 > 0:04:19Each team has to braai
0:04:19 > 0:04:22two main courses and a pudding
0:04:22 > 0:04:26using traditional South African ingredients and recipes.
0:04:26 > 0:04:29- Chakalaka.- Chakalaka.
0:04:29 > 0:04:31Stick bread, vanilla and cinnamon cake.
0:04:31 > 0:04:34It's definitely not the kind of stuff we cook back in England.
0:04:34 > 0:04:37That looks pretty exciting, to be honest. Yeah.
0:04:37 > 0:04:42Along with unfamiliar recipes, the finalists must also master
0:04:42 > 0:04:46- controlling the temperature of the braai.- It's a bit daunting,
0:04:46 > 0:04:48with this huge barbecue.
0:04:48 > 0:04:51Braai. With a huge braai.
0:04:53 > 0:04:55Normally, we braai towards the end of the day,
0:04:55 > 0:04:56when it's a bit cooler.
0:04:56 > 0:04:59It's very seldom that we braai in this temperature.
0:04:59 > 0:05:03So I think that is going to be a massive challenge.
0:05:03 > 0:05:06I think that is going to be very tough.
0:05:06 > 0:05:08I'm almost feeling sorry for them.
0:05:10 > 0:05:14This is, like, a man's job, and I'm, like, a dainty 5ft girl.
0:05:14 > 0:05:16- HE LAUGHS - Right!- Anyway...
0:05:19 > 0:05:22With only three hours before lunch,
0:05:22 > 0:05:25Alison gets started on their dessert...
0:05:25 > 0:05:27A little salt.
0:05:27 > 0:05:30..a light apricot sponge known as a malva pudding,
0:05:30 > 0:05:32which must slowly bake in the braai's embers.
0:05:32 > 0:05:35I think the trick is not to burn stuff.
0:05:35 > 0:05:37And also, I've never barbecued a pudding before,
0:05:37 > 0:05:39so that should be fun.
0:05:43 > 0:05:44- Listen...- Yeah.
0:05:44 > 0:05:47We did discuss this temperature for the malva, OK?
0:05:47 > 0:05:51So if you want to bring it down, just sprinkle water over the coals.
0:05:51 > 0:05:54- It should be OK.- OK. - So just watch it.
0:05:54 > 0:05:56- I'm going to move some of this. - The coals are fine,
0:05:56 > 0:05:58- just for you to control it. - Yeah. OK.
0:06:05 > 0:06:08Giovanna has taken control of the chakalaka -
0:06:08 > 0:06:13a traditional African relish which is a mix of onions, peppers,
0:06:13 > 0:06:16tomatoes, chillies and curry powder.
0:06:18 > 0:06:20I have never made a chakalaka sauce.
0:06:20 > 0:06:22I've made ratatouille.
0:06:22 > 0:06:25And it is sort of a bit... Sort of curried, ratatouille-ish.
0:06:27 > 0:06:31Oh, it smells nice. It's looking OK.
0:06:31 > 0:06:33I burnt it a little bit on the bottom,
0:06:33 > 0:06:36but it's to the expected when you're cooking on fire.
0:06:38 > 0:06:40It's just gone 9am,
0:06:40 > 0:06:44and the temperature is already in the mid-30s.
0:06:46 > 0:06:48If you see me pass out, you know what it is.
0:06:48 > 0:06:50"Steve died making mayonnaise."
0:06:50 > 0:06:53HE LAUGHS
0:06:53 > 0:06:56One of Steve and Saliha's biggest challenges is to cook the
0:06:56 > 0:06:58traditional spiced lamb ribs,
0:06:58 > 0:07:03which are steam-roasted for an hour over the hot coals.
0:07:03 > 0:07:08Right, slightly smaller ones, this side. Bigger ones, that side, OK?
0:07:15 > 0:07:17I'm going to warn you guys now, you are going to get flare-ups.
0:07:17 > 0:07:19- There's fat in there.- But it drips.
0:07:19 > 0:07:23Someone is going to have to stand here, get some water going,
0:07:23 > 0:07:26sprinkle it onto the coals, just to calm it down.
0:07:29 > 0:07:33OK? You don't want to see flames. So control that temperature.
0:07:33 > 0:07:34All right.
0:07:34 > 0:07:36I love the taste of barbecue, yeah.
0:07:39 > 0:07:40I do miss my husband right now.
0:07:48 > 0:07:51Alison and Giovanna's meat dishes are boerewors,
0:07:51 > 0:07:54a traditional South African farmer's sausage...
0:07:55 > 0:07:59..and springbok, South Africa's most popular game meat.
0:08:00 > 0:08:03The farm springbok is spiced with black pepper,
0:08:03 > 0:08:07sea salt and coriander, then seared on the braai.
0:08:11 > 0:08:14Reuben was very adamant that it was a quick seal.
0:08:14 > 0:08:16So I'm really trying not to overdo it.
0:08:22 > 0:08:27Aquila Safari is a 10,000 hectare conservation park
0:08:27 > 0:08:32dedicated to creating a safe habitat for the Big Five - elephants,
0:08:32 > 0:08:36lions, leopards, buffalo and rhino.
0:08:37 > 0:08:39Conservation and protecting animals
0:08:39 > 0:08:41is actually a very big part of our organisation.
0:08:41 > 0:08:43God forbid, about two to three rhinos
0:08:43 > 0:08:45being killed every single day.
0:08:45 > 0:08:47I mean, let's say in five years from now, there will be
0:08:47 > 0:08:50no more rhinos left if we don't actually start doing something.
0:08:53 > 0:08:56The gamekeepers are on patrol day and night,
0:08:56 > 0:08:58keeping an a watchful eye out for poachers.
0:09:16 > 0:09:20Guys, an hour and a half is gone, so you are just about halfway.
0:09:20 > 0:09:21We need to get the dessert going.
0:09:21 > 0:09:23Yeah, well, give me ten seconds.
0:09:23 > 0:09:26I'm going to do this and I'm going to get on the dessert now.
0:09:27 > 0:09:30It's now over 40 degrees in the sun.
0:09:32 > 0:09:37And Saliha is struggling to control the temperature of the braai.
0:09:37 > 0:09:39It's really difficult to get right.
0:09:39 > 0:09:42Every time you throw ice water at it, it just gets hotter and hotter.
0:09:42 > 0:09:44It's like a beast.
0:09:44 > 0:09:47It is a beast. I don't like it.
0:09:49 > 0:09:51I think Saliha is struggling
0:09:51 > 0:09:53a little bit with controlling the temperature.
0:09:53 > 0:09:56It's a bit too high, not only for the lamb, but I think also for her.
0:09:56 > 0:09:59She is struggling with that heat coming off the braai.
0:10:01 > 0:10:04- Saliha, I've got something for you. Come here.- Oh, thank you.
0:10:04 > 0:10:05Come here.
0:10:05 > 0:10:08A safari hat, wonderful.
0:10:08 > 0:10:11Do you know what? I do feel much better now.
0:10:11 > 0:10:12- OK?- Thank you.
0:10:14 > 0:10:18Steve is getting their cinnamon cake pudding on the go,
0:10:18 > 0:10:22but he still hasn't begun making their second meat dish.
0:10:22 > 0:10:24I think my biggest concern now is the skilpadjies, guys.
0:10:24 > 0:10:27You need to speed up. You're going to run out of time.
0:10:28 > 0:10:33Skilpadjies are lamb's liver mixed with herbs and spices,
0:10:33 > 0:10:35wrapped in bacon.
0:10:36 > 0:10:39This heat is just so draining.
0:10:39 > 0:10:41It's so difficult, you know.
0:10:41 > 0:10:44It's really taking a lot out of us, I'll be honest with you.
0:10:47 > 0:10:49Guys, you're running out of time.
0:10:49 > 0:10:51I saw a cake that still needs to be cooked.
0:11:00 > 0:11:02Let's see that malva, guys.
0:11:05 > 0:11:07Baked nicely in there, but, you see,
0:11:07 > 0:11:09you didn't control the temperature on the side.
0:11:09 > 0:11:11I would do another one if I were you.
0:11:13 > 0:11:16Despite the fact Alison and Giovanna burnt their pudding,
0:11:16 > 0:11:17they are back at it again.
0:11:17 > 0:11:19They believe they've got enough time,
0:11:19 > 0:11:22but they're going to have to push really hard.
0:11:29 > 0:11:31The problem with Saliha and Steve is Saliha
0:11:31 > 0:11:35has been stuck on those lamb ribs.
0:11:35 > 0:11:38They have needed virtually minute-by-minute cooking,
0:11:38 > 0:11:41which means Steve has had to pick up the rest of the work.
0:11:41 > 0:11:43They've still got marinades to finish off, sauces to do,
0:11:43 > 0:11:45stick bread to make.
0:11:52 > 0:11:55Guys, the gamekeepers are arriving. All right?
0:11:55 > 0:11:58That cloud of dust is the trucks. They're here.
0:11:59 > 0:12:00Stampede!
0:12:04 > 0:12:07Whoa! I mean, you've got about ten minutes to go, are you done?
0:12:07 > 0:12:09This is the last bit now.
0:12:09 > 0:12:11We've broken the stereotype that girls can't grill.
0:12:11 > 0:12:14- Who said girls can't grill? - Many people say that, Gregg.
0:12:14 > 0:12:16Rubbish! I don't believe that for a moment.
0:12:21 > 0:12:23It is difficult to conceive how this will ever be bread.
0:12:23 > 0:12:25Do you know what, next time I go camping,
0:12:25 > 0:12:27I am making bread on a stick.
0:12:28 > 0:12:31Douse the fl... Douse it. A bit of water. A bit of water.
0:12:31 > 0:12:34Get the lid off.
0:12:34 > 0:12:37- Oh...!- Don't worry, Steve, just be strong. Be strong, man.
0:12:37 > 0:12:40HE LAUGHS
0:12:48 > 0:12:51We can't wait any more, we've got to put that food onto those trays.
0:12:51 > 0:12:53We need the ribs to be cut up.
0:13:04 > 0:13:06High-five. Let's high-five.
0:13:07 > 0:13:08Well done.
0:13:16 > 0:13:18It looks delicious.
0:13:20 > 0:13:26Steve and Saliha have braaid spiced lamb ribs with stick bread and
0:13:26 > 0:13:28skilpadjies with potato salad.
0:13:35 > 0:13:37The skilpadjies, absolutely amazing.
0:13:37 > 0:13:40I couldn't even say something while I was eating it.
0:13:40 > 0:13:41Very good.
0:13:41 > 0:13:43This has got a nice, juicy texture to it.
0:13:43 > 0:13:46You can actually taste the juices and the bacon actually around it.
0:13:46 > 0:13:47It's brilliant.
0:13:47 > 0:13:50Most of us are connoisseurs on skilpadjies. The best.
0:13:50 > 0:13:53Yeah. Yeah. The lamb's succulent, and that's all you want, really.
0:13:53 > 0:13:55It's right up there. Really good.
0:13:55 > 0:13:59No two ways about it - Saliha's lamb was worth the effort.
0:13:59 > 0:14:01- That is fantastic.- Everything is made, really, really well.
0:14:01 > 0:14:04I love the fact the bacon is crispy around the outside of
0:14:04 > 0:14:05those little bits of liver.
0:14:07 > 0:14:11Alison and Giovanna have braaid boerewor sausages
0:14:11 > 0:14:13with a side of chakalaka
0:14:13 > 0:14:15and bacon-wrapped springbok loin
0:14:15 > 0:14:19with a fig sauce and braised corn on the cob.
0:14:24 > 0:14:27Chakalaka was wow. It was amazing.
0:14:27 > 0:14:31Just the right heat. Not too hot, just right.
0:14:31 > 0:14:35So, in Afrikaans, we have a saying that if something was nice, it...
0:14:35 > 0:14:37HE SPEAKS AFRIKAANS
0:14:37 > 0:14:39So it tastes very nice.
0:14:39 > 0:14:40More!
0:14:40 > 0:14:43THEY CHUCKLE
0:14:43 > 0:14:45That's wonderful. Look how brilliantly well cooked that is.
0:14:45 > 0:14:48- Perfectly pink. - HE SLURPS
0:14:48 > 0:14:50I've got to say, I think they've done a sterling job.
0:14:52 > 0:14:56With the main served, it's the moment of truth for Alison
0:14:56 > 0:14:59and Giovanna's second malva pudding.
0:14:59 > 0:15:02- Well, it's not done, is it? - It's definitely not done.
0:15:03 > 0:15:07They're forced to make do with their first attempt.
0:15:07 > 0:15:09Cut off the burnt bits, onto your platter,
0:15:09 > 0:15:11maybe into little, smaller pieces.
0:15:11 > 0:15:14Great! Hey, look at that!
0:15:14 > 0:15:16And it smells so good.
0:15:18 > 0:15:20- SALIHA:- Three, two, one.
0:15:21 > 0:15:22THUD!
0:15:23 > 0:15:25- I heard something.- Yeah.
0:15:25 > 0:15:27That little bit of burnt on there is actually quite nice.
0:15:27 > 0:15:29- Cut it open.- Cool.
0:15:35 > 0:15:39Steve and Saliha have made a vanilla and cinnamon cake with
0:15:39 > 0:15:41berries and a plum sauce.
0:15:44 > 0:15:46That's lovely and delicious.
0:15:46 > 0:15:50I did enjoy. The whole time, I am eating, so, yeah!
0:15:50 > 0:15:52I would really like to have another piece.
0:15:52 > 0:15:54Yeah, if there is more.
0:15:57 > 0:15:59HE SIGHS HAPPILY
0:16:03 > 0:16:08Alison and Giovanna have made malva pudding with apricot syrup.
0:16:13 > 0:16:14I'm amazed.
0:16:14 > 0:16:16For first timers, it's something else.
0:16:16 > 0:16:19Unfortunately, there's not any more, because if there were,
0:16:19 > 0:16:21I would probably go for seconds.
0:16:21 > 0:16:22It tastes really good.
0:16:22 > 0:16:24I give them 12 out of 10.
0:16:24 > 0:16:26- LAUGHTER - 12 out of 10.
0:16:34 > 0:16:37- Hi.- Hi, well done.- You too.
0:16:37 > 0:16:39You did so well.
0:16:39 > 0:16:41I'm just so happy that the guys pulled it off.
0:16:41 > 0:16:44I'm really so chuffed. The food was just fantastic.
0:16:44 > 0:16:48They really rose to the occasion in a big way.
0:16:48 > 0:16:49Oh, that was unbelievable.
0:16:49 > 0:16:52If there's one way to learn how to cook South African food,
0:16:52 > 0:16:54that's the way to do it.
0:16:54 > 0:16:56They definitely take their barbecue seriously.
0:16:56 > 0:16:59You know, I'm not sure my little courtyard in Woolwich would get one
0:16:59 > 0:17:02of those in there, but might have a go on a little disposable one.
0:17:02 > 0:17:04Might not be quite the same, though.
0:17:05 > 0:17:09I was in front of hot coals for well over two hours.
0:17:09 > 0:17:12Back in England, I could be a barbecue champion.
0:17:13 > 0:17:14I'm exhausted,
0:17:14 > 0:17:18but it was so rewarding and I'm so glad that we've done it.
0:17:18 > 0:17:20But, yeah, I'm ready for a shower now.
0:17:22 > 0:17:24They've never worked so hard.
0:17:24 > 0:17:26Under the hot sun, with that sort of heat on that braai,
0:17:26 > 0:17:29and food like this? They should be very, very proud of themselves.
0:17:39 > 0:17:43It's day two and the contestants have travelled to Cape Town,
0:17:43 > 0:17:45South Africa's second biggest city.
0:17:48 > 0:17:51Today, they'll be cooking at a restaurant regarded as the
0:17:51 > 0:17:53best in the country...
0:17:53 > 0:17:55Service, please. Going, table one.
0:17:55 > 0:17:58..and ranked in the world's top 25.
0:18:02 > 0:18:04Await two billing here.
0:18:04 > 0:18:09The Test Kitchen is the brainchild of British-born Luke Dale Roberts
0:18:09 > 0:18:12and is famed for its daring and adventurous menu.
0:18:16 > 0:18:17I like to complicate methods.
0:18:17 > 0:18:20I'm a complicated person, so I like to keep it complicated.
0:18:22 > 0:18:25To bring in little surprise elements on a dish.
0:18:26 > 0:18:29Innovation, creativity and originality,
0:18:29 > 0:18:32that's what I really concentrate on.
0:18:32 > 0:18:33I'm still like a little boy in a candy store
0:18:33 > 0:18:35when I'm in the kitchen.
0:18:35 > 0:18:37I like the camaraderie,
0:18:37 > 0:18:40I like jumping in and helping people plate.
0:18:40 > 0:18:42Service time is a great time for me.
0:18:42 > 0:18:45As long as everything is organised, I'm a happy person.
0:18:50 > 0:18:53Each of the finalists has three hours to learn,
0:18:53 > 0:18:56prep and cook one of Luke's signature dishes.
0:19:01 > 0:19:03One of the best restaurants in the world.
0:19:03 > 0:19:04It's hard to get your head around.
0:19:04 > 0:19:07I think it is going to put a lot of pressure on all of us.
0:19:08 > 0:19:12Saliha is in charge of Luke's playful starter
0:19:12 > 0:19:16of smoked lamb sweetbreads with pine nut salsa,
0:19:16 > 0:19:19lime gel and a liver and liquorice jus.
0:19:22 > 0:19:25So, first of all, we're going to take the sweetbread.
0:19:25 > 0:19:27We are going to cook that for about three to four minutes
0:19:27 > 0:19:31until it's nice and golden and crispy on the outside.
0:19:31 > 0:19:33To give the sweetbreads a distinctive flavour,
0:19:33 > 0:19:38they're individually smoked over coal and liquorice roots.
0:19:38 > 0:19:42I wanted to do a sweetbread dish that was quite light and fresh.
0:19:42 > 0:19:46I had this period where I was into Middle Eastern flavours.
0:19:46 > 0:19:50A nice pine nut and preserved lemon salsa, and then bring the smoke and
0:19:50 > 0:19:52the liquorice, and it's kind of an exotic dish.
0:19:54 > 0:19:59And then the jus is made by frying off livers and then adding
0:19:59 > 0:20:01liquorice powder, demi-glace, and cooking that down.
0:20:01 > 0:20:02And that's it.
0:20:06 > 0:20:10It's so pretty to look at. It's like a piece of art, basically.
0:20:10 > 0:20:13It speaks to me, this dish. I think it was made for me.
0:20:16 > 0:20:21Luke has put Steve in charge of his exotic smoked duck with
0:20:21 > 0:20:25a cherry roux jus and barbecue meringue.
0:20:26 > 0:20:30So what we're going to do first of all is get the duck livers.
0:20:30 > 0:20:34We're going to sear these off, kind of medium rare.
0:20:34 > 0:20:36For about 30 seconds?
0:20:36 > 0:20:39- I would say a minute on each side. - Right.
0:20:39 > 0:20:41At the same time as cooking the liver,
0:20:41 > 0:20:44Steve must perfectly sear the duck.
0:20:44 > 0:20:47- Slowly render that as if you were cooking a piece of fish.- Yes.
0:20:47 > 0:20:49And fondant potatoes.
0:20:51 > 0:20:54They can overcook the liver for the stuffing,
0:20:54 > 0:20:57they could burn the duck, they could over-reduce the sauce.
0:20:57 > 0:21:01There's a lot of critical points there where they could actually
0:21:01 > 0:21:03screw it up if they put their mind to it.
0:21:05 > 0:21:10And then, last but not least, this is the salted smoked meringue.
0:21:14 > 0:21:16- Wow.- There you go.
0:21:19 > 0:21:22Yeah. Incredible. I like that kind of cooking.
0:21:22 > 0:21:23I've tried to do little bits and bobs.
0:21:23 > 0:21:27Nothing to that kind of level, but it's really exciting.
0:21:27 > 0:21:29I can't wait to have a go at doing this.
0:21:32 > 0:21:36Alison will be cooking Luke's signature springbok and cabbage
0:21:36 > 0:21:40with an almond bechamel sauce and pine needle oil.
0:21:43 > 0:21:47I'm going to season up my springbok. So, into the pan.
0:21:48 > 0:21:51It's going to be about a minute and a half on each side.
0:21:51 > 0:21:53Springbok is probably the most tender meat
0:21:53 > 0:21:56that I've ever cooked with. It's extremely tender.
0:21:57 > 0:21:59Whilst that's cooking down,
0:21:59 > 0:22:01I'm going to get the liver stuffing ready.
0:22:01 > 0:22:04This is where you want to get caramelisation.
0:22:08 > 0:22:11OK. Feel that.
0:22:12 > 0:22:15- It's firmed up but it's soft in the middle.- Yeah.
0:22:18 > 0:22:22Alison will also have to master the imaginative plating.
0:22:26 > 0:22:29I like to bring in little surprise elements on a dish.
0:22:31 > 0:22:37The sauce is rich. The bechamel gives it a luxurious finish.
0:22:38 > 0:22:42And then the pine needle oil gives it a nice savoury edge.
0:22:48 > 0:22:51- That looks unbelievable. - SHE LAUGHS
0:22:51 > 0:22:55You actually made that look so easy. Oh, God. It's beautiful. Gorgeous.
0:22:55 > 0:22:57I'm so excited. Yeah, yeah.
0:22:57 > 0:22:59Honestly, I couldn't have asked for a better dish.
0:22:59 > 0:23:02This is totally up my alley. Yeah, I love it.
0:23:03 > 0:23:07Giovanna is making Luke's rhubarb and elderflower dessert,
0:23:07 > 0:23:10which has seven different elements...
0:23:11 > 0:23:16..including a rose and amasi, or fermented milk, ice cream,
0:23:16 > 0:23:22coconut meringue, burnt butter puree and Sauvignon blanc snow.
0:23:23 > 0:23:26OK, so, first up, you've got to make the snow.
0:23:26 > 0:23:30So liquid nitrogen into the bowl. It's all about the drama.
0:23:30 > 0:23:31Especially on pastry.
0:23:31 > 0:23:34They're all prima donnas and they love the drama.
0:23:37 > 0:23:40Dessert is all about summer, really.
0:23:40 > 0:23:43I like the deserts to have a zinging, fresh finish.
0:23:43 > 0:23:46So it's going to be a lot of prep.
0:23:46 > 0:23:48I want her to make everything
0:23:48 > 0:23:51and I want to push to have the jelly set on time.
0:23:51 > 0:23:53I want to liquid nitrogen the ice cream
0:23:53 > 0:23:56so we can get that ready on time as well.
0:23:57 > 0:23:59- Nice quenelle.- Oh, no.
0:24:03 > 0:24:05Some little shards of coconut meringue.
0:24:10 > 0:24:15That is beautiful. There's quite a lot going on. I love pastry.
0:24:15 > 0:24:17I've done quite a lot of pastry through the competition
0:24:17 > 0:24:20so I'm excited to learn all these new things.
0:24:23 > 0:24:26The restaurant's capacity is 40 covers.
0:24:26 > 0:24:30In the two-and-a-half hours before service begins, each of the
0:24:30 > 0:24:34contestants will have to fully prep every element of their dish.
0:24:37 > 0:24:41Crucial to Saliha's starter is the liquorice and liver jus.
0:24:41 > 0:24:45I've just sprinkled liquorice powder on top of the livers.
0:24:45 > 0:24:49Who would have thought that, right?
0:24:54 > 0:24:57It's stuff that you wouldn't necessarily put together in
0:24:57 > 0:25:00your own head but actually it works incredibly well.
0:25:04 > 0:25:05Across the kitchen,
0:25:05 > 0:25:09Steve's concentrating on making the meringue,
0:25:09 > 0:25:14which is then smoked over barbecue coals until smoky and crisp.
0:25:18 > 0:25:21Definitely very unusual. It's something I've never had before.
0:25:21 > 0:25:24It's smoked savoury meringue. Pretty clever, really.
0:25:26 > 0:25:29Alison's focus is on the liver and sherry sauce
0:25:29 > 0:25:31for her Springbok main.
0:25:31 > 0:25:33All of it in. Shake the pan.
0:25:33 > 0:25:34Here we go.
0:25:38 > 0:25:42I probably shouldn't have put so much hairspray on this morning,
0:25:42 > 0:25:44- but I think I'm OK! - SHE LAUGHS
0:25:44 > 0:25:48Her eclectic dish involves cooking cabbage three ways.
0:25:48 > 0:25:52Smoking and then steaming with pine needles,
0:25:52 > 0:25:55making a Japanese-influenced cabbage broth,
0:25:55 > 0:25:59and deep frying thinly-sliced tempura cabbage.
0:26:01 > 0:26:02It's a very delicate operation.
0:26:02 > 0:26:04You know when the tweezers are out it's serious.
0:26:04 > 0:26:08I'm just conscious that everything's taking me ages
0:26:08 > 0:26:11so just doing it and then doing it quickly.
0:26:14 > 0:26:15Perfect.
0:26:21 > 0:26:23SHE GIGGLES
0:26:25 > 0:26:29Just making some snow. This is so fun.
0:26:29 > 0:26:31You always think liquid nitrogen's
0:26:31 > 0:26:33the most complicated thing you'd ever use
0:26:33 > 0:26:36but actually it just freezes it really fast.
0:26:39 > 0:26:44Giovanna's complex dessert has six further elements to it including
0:26:44 > 0:26:48rhubarb and elderflower jelly and a rose and amasi ice cream.
0:26:49 > 0:26:52I'm just quite worried about having all the elements done in time.
0:26:52 > 0:26:55There's loads to do. It all has to set.
0:26:55 > 0:26:57It all has to be churned and all that sort of stuff
0:26:57 > 0:26:59so I'm trying to get it done as quickly as possible.
0:27:12 > 0:27:16- You must get these sweetbreads on cooking as quick as we can.- OK.
0:27:16 > 0:27:18You've got an hour and 15 minutes.
0:27:18 > 0:27:21They need to be cooked, cooled, peeled, portions.
0:27:21 > 0:27:24- You know, you need to move a little bit there.- All right.
0:27:25 > 0:27:29Because there's about seven elements to the dish it means
0:27:29 > 0:27:32that there's lots of things to think about all at once.
0:27:34 > 0:27:37Two hours in and we're still making the sauce.
0:27:37 > 0:27:40It is most definitely a labour of love.
0:27:43 > 0:27:46And then the other thing which I've got to do
0:27:46 > 0:27:49is chop each pine nut into three. I've got all of those to do.
0:27:49 > 0:27:52So, as ever, we're cutting it fine.
0:27:56 > 0:27:59On the duck course, Steve's also getting to grips with
0:27:59 > 0:28:03the level of detail required to work in one of the world's top kitchens.
0:28:06 > 0:28:09It's very precise and quite delicate, actually.
0:28:09 > 0:28:11I was cutting potatoes to the exact same size.
0:28:11 > 0:28:14So, yeah, there's a lot of precision here
0:28:14 > 0:28:15and a lot of refinement as well.
0:28:18 > 0:28:20Can you get a wiggle on now, cos you're running a bit tight
0:28:20 > 0:28:22- for the old time, yeah? - OK. No problem.
0:28:22 > 0:28:26Next, Steve must precisely crisp the skin of the duck
0:28:26 > 0:28:27in boiling hot oil...
0:28:27 > 0:28:28Right, guys, here we go.
0:28:28 > 0:28:31..without cooking the breast.
0:28:34 > 0:28:38You're going to tilt to your left, tilt more to the left, more.
0:28:38 > 0:28:39Over to the right.
0:28:41 > 0:28:44Obviously, this is extremely, extremely hot and, I'm going to be
0:28:44 > 0:28:46quite honest with you, quite nerve-racking, actually.
0:28:46 > 0:28:50The consequences of an accident here is pretty...
0:28:50 > 0:28:51- bad. - HE LAUGHS
0:28:51 > 0:28:52And out.
0:28:55 > 0:28:59Across the kitchen, Giovanna is also up against it.
0:28:59 > 0:29:01Her coconut meringue is ready
0:29:01 > 0:29:03but she still has to finish
0:29:03 > 0:29:06her rose and fermented milk amasi ice cream.
0:29:08 > 0:29:11See, this is a "hurry up, hurry up" thing, now.
0:29:11 > 0:29:14Get that one properly amalgamated and then we're going to liquid
0:29:14 > 0:29:17nitrogen it and let's get it turned into ice cream straightaway.
0:29:17 > 0:29:18OK.
0:29:25 > 0:29:28There's now just moments until service begins.
0:29:37 > 0:29:40There's definitely things here that I've never tasted before.
0:29:40 > 0:29:44I mean, liquorice flavoured sweetbread. That fascinates me.
0:29:44 > 0:29:46I think we're in for a good lunch.
0:29:47 > 0:29:53Saliha's last job is to finish deep frying her aubergine crisps.
0:29:53 > 0:29:56Trepidation and excitement for me right now.
0:29:56 > 0:30:01Service is obviously fast-paced. Everything is go, go, go.
0:30:01 > 0:30:04They're done. They look really good.
0:30:04 > 0:30:06Away, eight sweetbreads.
0:30:07 > 0:30:11- OK, Saliha, this is you now, it's your time to shine.- Yes, Chef.
0:30:16 > 0:30:20Before plating, the sweetbreads need to be skewered and lightly smoked.
0:30:22 > 0:30:24- Make a little bonfire.- Yeah. - OK. Some of the smoking chips.
0:30:27 > 0:30:28Lid on.
0:30:34 > 0:30:36OK, Saliha, that looks good.
0:30:36 > 0:30:37Then we're going to go with the leaves,
0:30:37 > 0:30:39- the sweetbreads and the sauce, OK?- Yes, Chef.
0:30:41 > 0:30:43Two aubergines per plate.
0:30:48 > 0:30:49Lots of nice dots all around.
0:30:49 > 0:30:52Best to sauce from a little bit higher.
0:30:52 > 0:30:55- When you want to do dots, sauce from up here.- Yeah.
0:30:57 > 0:31:01- Better, Chef?- Yes, that's fine. Give that a little wipe.
0:31:01 > 0:31:03Make sure there's nothing on the side.
0:31:03 > 0:31:05Behind. Service, please. Going, table one.
0:31:09 > 0:31:11- Good job. You did well.- Thank you.
0:31:11 > 0:31:12SHE LAUGHS
0:31:21 > 0:31:26Saliha's dish is smoked lamb sweetbreads with pine nut
0:31:26 > 0:31:32salsa, aubergine crisps, lime gel and a liquorice jus.
0:31:36 > 0:31:37Mm.
0:31:37 > 0:31:41- What's the bitterness? Is that lime?- Yeah.
0:31:41 > 0:31:43That sweetbread is soft as anything, isn't it?
0:31:43 > 0:31:46And there's a lovely, bitter sharpness to the whole thing.
0:31:46 > 0:31:50This has tasted Saliha and technically she's come through it.
0:31:50 > 0:31:53Because that is not easy. That's delicious.
0:31:58 > 0:32:01- OK, away eight duck.- Chef!
0:32:03 > 0:32:07Steve's dish requires him to fry his duck breasts
0:32:07 > 0:32:11and livers on the grill just before plating.
0:32:13 > 0:32:15- They need more colour, eh? - Little bit more colour?
0:32:15 > 0:32:17Little bit more colour on that, yeah.
0:32:23 > 0:32:25Make sure you keep your piping bottle a little bit higher
0:32:25 > 0:32:27so you're piping down.
0:32:29 > 0:32:32- Let's keep everything nice and tight, eh?- Yes.
0:32:33 > 0:32:35Pretty intense but it's just concentrating,
0:32:35 > 0:32:38making sure you get everything on the plate right. It's tricky.
0:32:38 > 0:32:40It's just very precise, you know?
0:32:43 > 0:32:45Steve, is your sauce ready to go?
0:32:45 > 0:32:47Is it warm? I think so.
0:32:47 > 0:32:49Not too thick, not too thin, eh?
0:32:51 > 0:32:532 minutes. 30 seconds, even.
0:32:53 > 0:32:55- Ready?- Yeah, I think so.
0:32:56 > 0:32:58- Almost there, eh? - Yeah, nearly there.
0:32:58 > 0:33:00The end is in sight.
0:33:06 > 0:33:09- There you go. Service, please. Well done, mate.- Thank you.
0:33:09 > 0:33:14- Good job.- Amazing, thank you. - You get to relax now.- Yeah!
0:33:20 > 0:33:23- Steve's duck.- Yes.
0:33:23 > 0:33:27Steve has cooked smoked duck with pan-seared duck liver,
0:33:27 > 0:33:33fondant potatoes, cherry rose jus and barbecued meringue.
0:33:38 > 0:33:40Oh, mate!
0:33:40 > 0:33:43That is a thing of absolute beauty.
0:33:43 > 0:33:46Cherries and smoked meringue, it's fantastic!
0:33:46 > 0:33:49This is a lot of work for Steve, a lot of work.
0:33:49 > 0:33:52That is a genius in design but it also takes
0:33:52 > 0:33:54a very good cook to follow it through.
0:33:54 > 0:33:56Take a bow, Steve.
0:34:02 > 0:34:06Six springbok now, then we're going on another six springbok after that.
0:34:06 > 0:34:08Yes, Chef.
0:34:12 > 0:34:14Springbok out, where is it?
0:34:17 > 0:34:19Next lot of springbok, I want them cooked a little bit more, please.
0:34:19 > 0:34:21Yes, Chef.
0:34:24 > 0:34:27While Alison gets her next springbok cooking...
0:34:29 > 0:34:33..Giovanna begins meticulously pre-plating the dessert.
0:34:33 > 0:34:36There's loads to go on the plate so that's why we're setting now, to
0:34:36 > 0:34:39get it all, like, prepped before we can put the perishable stuff on it.
0:34:41 > 0:34:42It just takes a long time.
0:34:42 > 0:34:45Obviously, these guys are really used to it. They're really fast.
0:34:45 > 0:34:47But if I rushed it, I'd make a mess.
0:34:53 > 0:34:55- How's that? You see, that's much better.- Yeah?
0:34:55 > 0:34:58You've got it slightly more cooked on the outside,
0:34:58 > 0:35:01- that's how I like my springbok. - Thank you.- Let's move.
0:35:01 > 0:35:04- When it's hot food, we need to move quickly.- Yes, Chef.
0:35:04 > 0:35:07Sauce, bechamel, oil.
0:35:07 > 0:35:11To recreate Luke's dish, the jus and bechamel
0:35:11 > 0:35:14must be dressed artistically on the plate.
0:35:14 > 0:35:16Ah!
0:35:18 > 0:35:20- So, we're going to re-plate.- Yeah.
0:35:23 > 0:35:25Very good.
0:35:29 > 0:35:30OK, let's go.
0:35:30 > 0:35:34Beautiful. Looks like a proper Jackson Pollock there.
0:35:34 > 0:35:36- You've got a good touch. - That was great.- Yeah.
0:35:36 > 0:35:38No major disasters, thank God.
0:35:44 > 0:35:48Alison has cooked pan-seared springbok served with
0:35:48 > 0:35:53springbok liver stuffing, braised and deep-fried cabbage...
0:35:54 > 0:35:59..almond bechamel sauce, red cabbage jus,
0:35:59 > 0:36:00and a pine needle oil.
0:36:03 > 0:36:06That springbok's cooked beautifully. Lovely and soft.
0:36:06 > 0:36:10Love all the different ways of the red cabbage. Lots of work in this.
0:36:10 > 0:36:13Alison has nailed this, this is beautifully presented.
0:36:13 > 0:36:16She'd have learnt some new tricks today as well.
0:36:16 > 0:36:18Desserts, desserts, desserts.
0:36:19 > 0:36:23To finish plating, Giovanna must perfectly quenelle the rose
0:36:23 > 0:36:25and amasi ice cream for each dish.
0:36:25 > 0:36:27I'm really bad at this.
0:36:27 > 0:36:30OK, get it smoothed off, get your spoon hot.
0:36:31 > 0:36:32No!
0:36:35 > 0:36:38- I think this one needs re-plating, eh?- Yeah.
0:36:38 > 0:36:40- Try and make it a little bit plumper.- Yeah.
0:36:46 > 0:36:49The last element is the Sauvignon blanc snow.
0:36:50 > 0:36:52- Yeah, let's put a little bit more in each.- Yeah, OK.
0:36:56 > 0:36:57Service!
0:37:00 > 0:37:04- You've done an absolutely great job, Giovanna.- Thank you so much.
0:37:04 > 0:37:06- Thank you so much for having us. Thank you.- Cheers.
0:37:12 > 0:37:14HE LAUGHS
0:37:14 > 0:37:15It's Willy Wonka!
0:37:15 > 0:37:18Giovanna has made rhubarb and elderflower jelly,
0:37:18 > 0:37:22served with strawberry, rose and amasi ice cream,
0:37:22 > 0:37:26coconut meringue, rhubarb and burnt butter puree,
0:37:26 > 0:37:29and Sauvignon blanc snow.
0:37:32 > 0:37:33Ha!
0:37:35 > 0:37:41Giovanna has had to manufacture about nine different elements.
0:37:43 > 0:37:45And it's a flavour sensation.
0:37:45 > 0:37:47Technically, really, really challenging.
0:37:47 > 0:37:49The ice cream was smooth as you like.
0:37:49 > 0:37:52The jelly is soft but dissolves in your mouth.
0:37:52 > 0:37:55Snow's freeze-drying fruit, it's fantastic!
0:37:58 > 0:38:02After five intense hours, service is over.
0:38:04 > 0:38:07- Good work.- I'm a bit sweaty. - That's all right.
0:38:08 > 0:38:11- LUKE:- I think they did very well, to be honest with you.
0:38:11 > 0:38:14They all threw themselves into the challenge.
0:38:14 > 0:38:16Every plate went out nice and clean,
0:38:16 > 0:38:19and I can walk away feeling happy with what we've served.
0:38:21 > 0:38:24It's just amazing, the amount of stuff that you learn is incredible.
0:38:24 > 0:38:28It was, like, exactness to the T.
0:38:28 > 0:38:31Yeah, I feel completely inspired.
0:38:31 > 0:38:35I can't even believe he let us in here. He must be mad.
0:38:35 > 0:38:36But it was unbelievable.
0:38:38 > 0:38:41To plate food so intricate and so precise as that,
0:38:41 > 0:38:43it was an amazing experience.
0:38:44 > 0:38:46Yeah, I got to do so many cool things.
0:38:46 > 0:38:49This has, like, surpassed all my expectations.
0:38:53 > 0:38:54We want our four to learn,
0:38:54 > 0:38:58and they have learnt a huge amount here, that's for sure!
0:38:58 > 0:39:00That was a brilliant lunch.
0:39:00 > 0:39:03I'm hoping they're really inspired because they've got one more
0:39:03 > 0:39:07challenge to go in South Africa, and it's massive.
0:39:18 > 0:39:22It's the contestants' last chance to impress in South Africa,
0:39:22 > 0:39:25and they're travelling into the foothills of the city.
0:39:26 > 0:39:31Oh, we're going high. High up. It's really beautiful.
0:39:53 > 0:39:58Welcome to the absolutely beautiful Constantia Valley.
0:39:58 > 0:40:03This is the oldest wine growing region in the southern hemisphere.
0:40:03 > 0:40:07Tonight, here at this beautiful place, is a very special dinner
0:40:07 > 0:40:12for leading lights of culture, sport and food.
0:40:12 > 0:40:16Guests include the mayor of Cape Town,
0:40:16 > 0:40:20and two very talented chefs you've already met.
0:40:21 > 0:40:23Tonight, you're cooking for 12 people
0:40:23 > 0:40:25and you're cooking your own food.
0:40:25 > 0:40:27It's got to reflect not only what you've learnt
0:40:27 > 0:40:31through the competition but also needs to incorporate the ingredients
0:40:31 > 0:40:33and flavours of Africa.
0:40:35 > 0:40:37Do us proud. Do yourselves proud.
0:40:37 > 0:40:39Off you go.
0:40:45 > 0:40:49Each contestant has created a dish for tonight's four-course dinner.
0:40:51 > 0:40:53And they have just three hours to prep.
0:40:57 > 0:40:59Giovanna will be responsible for making
0:40:59 > 0:41:04a locally-inspired springbok tartare starter.
0:41:04 > 0:41:06I really wanted to use it. It's a really lovely meat.
0:41:06 > 0:41:09We cooked it on the braai, Alison cooked it in their professional
0:41:09 > 0:41:12kitchen, and I'm cooking it today, so we've had it every time.
0:41:12 > 0:41:13The loin is really lean,
0:41:13 > 0:41:16and it will lend itself really well to tartare, I think.
0:41:16 > 0:41:20Traditionally, tartare is served topped with a raw egg yolk.
0:41:21 > 0:41:24The egg element of my tartare, I'm trying to do
0:41:24 > 0:41:27a little quail's egg yolk put into some miso for a few hours.
0:41:27 > 0:41:32They're very small, and very delicate. So they're quite tricky.
0:41:33 > 0:41:38The egg yolk and miso mix are water bathed to set and become a gel.
0:41:39 > 0:41:41- Mate, you kick off the whole party. - Yeah!
0:41:41 > 0:41:45What I've tried to do with this is take African ingredients, and what
0:41:45 > 0:41:48I've seen on a lot of menus here is a lot of influences from Asia.
0:41:48 > 0:41:50So, I'm doing a tartare, but I'm doing it with, like,
0:41:50 > 0:41:53a wasabi mayonnaise, and I'm doing it with some rice vinegar
0:41:53 > 0:41:56pickled onions, some miso in the egg yolk.
0:41:56 > 0:41:58I've got all these flavours coming together,
0:41:58 > 0:42:00- so it hopefully should be nice. - So, how are you right now?
0:42:00 > 0:42:03- Are you nervous, are you scared? Where are you?- I'm nervous about
0:42:03 > 0:42:05the people I'm cooking for. You really, really want to put up
0:42:05 > 0:42:07some really excellent food today.
0:42:10 > 0:42:15Saliha's course is centred around a much-loved local ingredient.
0:42:15 > 0:42:18I'm making a fish called kingklip,
0:42:18 > 0:42:21which is native to the South African shores.
0:42:21 > 0:42:24And they've got this big culture of having pickled fish.
0:42:26 > 0:42:29So, I'm kind of using that idea and combining it with the fact
0:42:29 > 0:42:32that they also grow a lot of corn and love corn here.
0:42:33 > 0:42:37She'll be serving the fish with sweetcorn three ways...
0:42:37 > 0:42:39# Sweetcorn! #
0:42:41 > 0:42:44..a puree, a chutney,
0:42:44 > 0:42:46and a charred sweetcorn salsa.
0:42:48 > 0:42:51Saliha, what on your dish is going to cause you the most trouble?
0:42:51 > 0:42:53Just getting everything done on time,
0:42:53 > 0:42:57and making sure the fish is crispy but not overcooked inside
0:42:57 > 0:43:01because it's going to be deep-fried, that's going to be the key thing.
0:43:01 > 0:43:03Are there Saliha flavour influences in there?
0:43:03 > 0:43:07Actually, the South Africans have a very, very strong tradition
0:43:07 > 0:43:10of strong curries, and there's a massive Indian influence.
0:43:10 > 0:43:14So that plays to my strengths, I think. So I'm looking forward to it.
0:43:19 > 0:43:24Steve has devised a main of sous vide lamb rump
0:43:24 > 0:43:26served with flavours of chakalaka.
0:43:31 > 0:43:34So, what I decided to do was to try and take all the elements of
0:43:34 > 0:43:36the chakalaka but try and refine them a little bit,
0:43:36 > 0:43:38so instead of stewing everything in the pan,
0:43:38 > 0:43:41I've roasted the peppers in the charcoal oven.
0:43:41 > 0:43:43A lot of the time, it has a bean element as well,
0:43:43 > 0:43:46so instead of running the beans whole through that, I'm going to
0:43:46 > 0:43:48do a puree and smoke them with some of the charcoal.
0:43:48 > 0:43:52How does South African cuisine, at its heart, differ?
0:43:52 > 0:43:54It's food from all over the world.
0:43:54 > 0:43:56There's lots of different cultures, but the one consistent thing
0:43:56 > 0:43:59I've tasted throughout this whole experience is smoke.
0:43:59 > 0:44:02So, what I'm trying to do today is to try and give that
0:44:02 > 0:44:04a little bit of South African smoke.
0:44:05 > 0:44:09For the first time in the competition, Alison is on pastry.
0:44:09 > 0:44:13She's using South African oranges, or "naartjie",
0:44:13 > 0:44:16to make a fruit sponge and syrup,
0:44:16 > 0:44:20which she's serving with honey ice cream and macadamia rusks.
0:44:22 > 0:44:23It's stuff that everyone likes, you know?
0:44:23 > 0:44:26It's cake and ice cream, and crumbly biscuits.
0:44:26 > 0:44:29You know, it's all the stuff that I like to eat, anyway.
0:44:32 > 0:44:34Alison's got a great idea for a cake,
0:44:34 > 0:44:36flavoured with oranges and lots and lots of syrup.
0:44:38 > 0:44:41A macadamia rusk? Who knows!
0:44:41 > 0:44:43I haven't had a rusk since my baby brother was born
0:44:43 > 0:44:45and I used to nick his snacks.
0:44:46 > 0:44:49I don't know, really, in presentation terms,
0:44:49 > 0:44:53how you bring a rusk, a sponge cake, and an ice cream together.
0:44:53 > 0:44:56But if anyone can do it, it's Alison.
0:45:09 > 0:45:12- 45 minutes, guys. - No problem.
0:45:12 > 0:45:14- Right, Giovanna, if you've got 45 minutes...- Yeah.
0:45:14 > 0:45:17- ..you need at least 15 minutes to plate, don't you?- Yes.- OK?
0:45:17 > 0:45:19So you've got half an hour of prep work left.
0:45:19 > 0:45:23The pressure is on Giovanna to stay on time with the starter.
0:45:26 > 0:45:29But she's having trouble with her miso egg gel.
0:45:30 > 0:45:34I'm trying to make, like, a gel, and it won't go solid.
0:45:34 > 0:45:37No, because miso's salt, so that salt will break down your egg yolk.
0:45:37 > 0:45:40- OK, so...- But maybe what you ought to do is do your tartare and put
0:45:40 > 0:45:42a spoonful in the middle of it as a mixture.
0:45:42 > 0:45:44OK, look...
0:45:44 > 0:45:46- Thank you. - There you are.
0:45:48 > 0:45:50Instead of flour and breadcrumbs,
0:45:50 > 0:45:55Saliha is coating her kingklip in maize before deep frying.
0:45:55 > 0:45:58So these have to be done very close to going out, actually.
0:45:58 > 0:46:01They should be OK but I just need to power on right now.
0:46:05 > 0:46:08On pastry, Alison's also in a race against the clock to get her
0:46:08 > 0:46:11honey and amasi ice cream set on time.
0:46:13 > 0:46:15Do you need all of that...
0:46:15 > 0:46:17for 12 plates? Well, take some out.
0:46:17 > 0:46:18If you don't need it all,
0:46:18 > 0:46:20it'll set so much faster if there's half of it in there.
0:46:23 > 0:46:25Yeah, I'm worried about timing on that one
0:46:25 > 0:46:28but there's nothing more I can do at this point.
0:46:32 > 0:46:35Tonight's dinner guests are 12 of South Africa's leading
0:46:35 > 0:46:38cultural and culinary figures...
0:46:38 > 0:46:39Hello.
0:46:39 > 0:46:43- Welcome, do help yourself to some, as you see.- Thank you.
0:46:43 > 0:46:48..including the Mayor of Cape Town, Patricia de Lille, South African
0:46:48 > 0:46:53cricket legend Graeme Smith, and three of the country's best chefs.
0:46:55 > 0:46:57- How are you, my boy? You all right?- How you doing?
0:46:59 > 0:47:01I think there's a huge amount of pressure today.
0:47:01 > 0:47:03A huge amount of pressure on our four.
0:47:03 > 0:47:07A dinner of this calibre, the expectations are sky-high.
0:47:09 > 0:47:10I'm nervous about tonight.
0:47:10 > 0:47:12I'd like to say I'm excited, but I'm not.
0:47:12 > 0:47:15Quite right now, I'm on the edge of scared.
0:47:17 > 0:47:19Er, the guests have arrived.
0:47:19 > 0:47:21They're drinking upstairs, enjoying themselves,
0:47:21 > 0:47:23and looking forward to a very exciting night.
0:47:25 > 0:47:27What's left to do for your starter, Giovanna?
0:47:27 > 0:47:31Pretty much everything is ready. It just needs all assembling.
0:47:31 > 0:47:32Let's go, go, go, go, go.
0:47:36 > 0:47:40I really like springbok tartare. Also I've never had miso quail egg.
0:47:40 > 0:47:44I'm really chuffed that they're using local ingredients, though.
0:47:44 > 0:47:46The balance between the wasabi and the springbok,
0:47:46 > 0:47:49that the wasabi's not going to overpower it.
0:47:49 > 0:47:51It can work, if it's done properly.
0:47:53 > 0:47:55What else needs to go on there?
0:47:55 > 0:47:56I need to put the kale on, which is easy,
0:47:56 > 0:47:59and just a little coriander oil and some coriander flowers.
0:47:59 > 0:48:02Beautiful plate, beautiful plate.
0:48:02 > 0:48:05Very stylish, very modern, very pretty.
0:48:07 > 0:48:08Service!
0:48:15 > 0:48:16I'm really happy with it.
0:48:16 > 0:48:19I had a bit of a wobble in the middle when I had egg problems,
0:48:19 > 0:48:21but you know what? It looked great with the spoon on,
0:48:21 > 0:48:23I'm really pleased with it.
0:48:24 > 0:48:25Thank you.
0:48:26 > 0:48:31Giovanna's cooked springbok tartare with pickled onions,
0:48:31 > 0:48:36miso-infused egg yolk, wasabi mayonnaise and crispy kale.
0:48:38 > 0:48:39Yeah, it looks pretty.
0:48:39 > 0:48:42I would like the tartare to be diced a little bit more uniformly.
0:48:45 > 0:48:48I would have liked a little more interesting,
0:48:48 > 0:48:52smaller bits just to break down the amount of meat.
0:48:52 > 0:48:56I didn't really mind the rough chop of the tartare, I quite liked that.
0:48:56 > 0:48:59But if all those other elements were a bit more pronounced,
0:48:59 > 0:49:01I think it would have worked even better.
0:49:01 > 0:49:03I enjoyed it, it was light.
0:49:03 > 0:49:05I feel like I can eat more after this,
0:49:05 > 0:49:08and it's good for my diet,
0:49:08 > 0:49:10like, you know, I can keep fit with it.
0:49:16 > 0:49:19I love that miso with the egg yolk, I think that's great,
0:49:19 > 0:49:21and she's seasoned the meat very, very nicely.
0:49:21 > 0:49:24But it's an Asian version of a tartare with a springbok.
0:49:24 > 0:49:26I'll tell you what, that is brilliantly clever.
0:49:29 > 0:49:31Saliha's fish course is next.
0:49:34 > 0:49:38Kingklip is absolutely fantastic. Firm, very mild fish.
0:49:38 > 0:49:41I think it's going to work very well, especially if they
0:49:41 > 0:49:43deep fry it so it'll be crispy and light and fluffy.
0:49:45 > 0:49:50Textures of sweetcorn is a nice, open-ended kind of statement,
0:49:50 > 0:49:53so I think they've been quite clever cos they're under-promising
0:49:53 > 0:49:55and hopefully over-delivering.
0:49:57 > 0:50:00Get you, you smart, trendy cook, look at you!
0:50:03 > 0:50:05It's a beautiful dish, Saliha.
0:50:05 > 0:50:07Hope it tastes nice.
0:50:09 > 0:50:10Service!
0:50:16 > 0:50:19It was pretty intense, actually, getting it all out,
0:50:19 > 0:50:21but I'm really pleased with what I sent.
0:50:23 > 0:50:26It's a bit of an eclectic dish but I really hope they like it.
0:50:31 > 0:50:34Saliha has cooked maize-coated kingklip
0:50:34 > 0:50:37on sweetcorn salsa,
0:50:37 > 0:50:40served with sweetcorn puree,
0:50:40 > 0:50:43and topped with an apricot and sweetcorn chutney.
0:50:43 > 0:50:47It looks very delicious, erm, I would really like to taste it now.
0:50:53 > 0:50:56Kingklip is the king of fish - and I can't remember eating
0:50:56 > 0:50:57a better piece of kingklip.
0:50:57 > 0:50:59I thought that dish was delicious.
0:50:59 > 0:51:02It showed personality, it was quite unique,
0:51:02 > 0:51:04so I thought it was tremendous.
0:51:04 > 0:51:07All in all, I thought it was really, really enjoyable.
0:51:11 > 0:51:14Saliha has taken the influence of that sweetcorn on the braai
0:51:14 > 0:51:15and incorporated it into this dish.
0:51:15 > 0:51:18She's got a really nice crust on that fish,
0:51:18 > 0:51:21and she's brought her own Saliha flavourings to it.
0:51:21 > 0:51:22That is great!
0:51:31 > 0:51:33You happy with the way that's cooked, Steve?
0:51:33 > 0:51:34Yeah, it's perfect and pink.
0:51:36 > 0:51:41The lamb rump and flavours of Chakalaka. Oh, my gosh!
0:51:41 > 0:51:44Never had the combination of it before, but I love meat.
0:51:46 > 0:51:48Be interesting to see how the Chakalaka goes with it,
0:51:48 > 0:51:51you know, and how they use maybe a different sauce to bring all
0:51:51 > 0:51:53those flavours together.
0:51:55 > 0:51:58- Looking good, buddy. - Smokin'!
0:52:00 > 0:52:02Happy?
0:52:02 > 0:52:03- Checked your plates? - Yep, service!
0:52:17 > 0:52:22Steve has made sous vide lamb rump with smoked bean puree and
0:52:22 > 0:52:24flavours of Chakalaka.
0:52:33 > 0:52:37I thought the presentation was lovely, I loved the little flowers.
0:52:37 > 0:52:41I certainly would like to have the recipe for the smoked bean puree,
0:52:41 > 0:52:42I love it!
0:52:42 > 0:52:45I love the Chakalaka too, but the meat...
0:52:45 > 0:52:48I normally have my meat well done.
0:52:48 > 0:52:51This was just a bit too soft for me.
0:52:51 > 0:52:55I love pink lamb. I think this might be on the too-pink side.
0:52:55 > 0:52:57I think one of the things that needs to happen is that
0:52:57 > 0:52:59the fat needs to melt.
0:52:59 > 0:53:02But the Chakalaka is fabulous.
0:53:04 > 0:53:06Lamb's a bit chewy.
0:53:06 > 0:53:08The smoke I think he's got absolutely right,
0:53:08 > 0:53:10I love that smokiness.
0:53:10 > 0:53:13It's the cooking of that lamb that's my problem.
0:53:18 > 0:53:19Finally, it's Alison.
0:53:22 > 0:53:24Really large pieces.
0:53:27 > 0:53:30Naartjie sponge with a honey ice cream and macadamia rusk,
0:53:30 > 0:53:32so it's interesting textures together.
0:53:32 > 0:53:35I'm looking forward to how she's going to put it all together.
0:53:35 > 0:53:39I don't really understand the addition of the macadamia rusks.
0:53:39 > 0:53:42There's like sponge and rusks, two pastries on one dish.
0:53:44 > 0:53:47- Ice cream? You happy, Alison?- Yep.
0:53:48 > 0:53:51You've got to get this out quick now before the ice cream melts.
0:53:56 > 0:53:58- Three minutes. - Yep, these are ready. Four to go.
0:53:58 > 0:53:59Good job, Alison.
0:54:01 > 0:54:03- There we go.- Lovely. - Woo!- Wahey!
0:54:03 > 0:54:05GIOVANNA CHEERS AND CLAPS
0:54:05 > 0:54:08- Impressed with you guys, you've done really well.- Amazingly well.
0:54:08 > 0:54:10- Good work, team! - Well done.
0:54:10 > 0:54:12- Definitely sweaty hug time! - Well done.
0:54:15 > 0:54:18It was a little bit nerve-racking for me doing a dessert,
0:54:18 > 0:54:19but I think it should work.
0:54:19 > 0:54:21It's going to be sticky and it's going to be sweet.
0:54:21 > 0:54:24Nothing wrong with that, so hopefully it works.
0:54:24 > 0:54:29Alison's dessert is naartjie sponge served with honey and amasi
0:54:29 > 0:54:32ice cream and macadamia rusks.
0:54:39 > 0:54:41The taste of it was delicious,
0:54:41 > 0:54:44I loved the crispy topping of the sponge cake,
0:54:44 > 0:54:47and I really loved the ice cream because it wasn't very sweet.
0:54:48 > 0:54:51The sponge had a really lovely citrus flavour,
0:54:51 > 0:54:53I loved that about it.
0:54:53 > 0:54:56I don't get the rusk. I just don't get it. I don't get why it's there.
0:54:56 > 0:55:01I enjoyed the sponge. My favourite part of that dish was the ice cream.
0:55:01 > 0:55:03Love the cake, love the orange,
0:55:03 > 0:55:06the ice cream is smooth as you like, but I think it needs more honey.
0:55:07 > 0:55:10I don't get the cake and the rusk together,
0:55:10 > 0:55:12I would have thought one or the other.
0:55:12 > 0:55:15However, the flavours on there are just lovely.
0:55:15 > 0:55:17Flavours of childhood almost.
0:55:32 > 0:55:35I thought the standard of the food was very good.
0:55:35 > 0:55:39You all rose to the challenge and you showed your best, so well done.
0:55:39 > 0:55:43It was interesting to see your take on local South African ingredients.
0:55:43 > 0:55:46I think you can be really proud of yourselves.
0:55:46 > 0:55:48The next time you come back to Cape Town,
0:55:48 > 0:55:51I would really like you to come for a holiday now!
0:55:51 > 0:55:52Same!
0:55:59 > 0:56:02What a day! Fantastic!
0:56:02 > 0:56:05They've done MasterChef proud, they've done themselves proud,
0:56:05 > 0:56:08and what a way for them to enhance their culinary knowledge.
0:56:12 > 0:56:13It's a very special trip, yeah.
0:56:13 > 0:56:16I mean, we've had great opportunities to do stuff
0:56:16 > 0:56:18that I don't think many people ever get to do.
0:56:19 > 0:56:21I think my highlight, interestingly enough,
0:56:21 > 0:56:26was probably the three hours of braai...braaing? Braying?
0:56:26 > 0:56:28Yeah, that was pretty intense.
0:56:32 > 0:56:36I've had the best time. Every single challenge I've absolutely loved.
0:56:36 > 0:56:40I'd love to stay! It's cold at home! And it rains!
0:56:41 > 0:56:44Having experienced this and having gotten this far
0:56:44 > 0:56:46in the competition, I'm, like, super proud of myself,
0:56:46 > 0:56:49and there's only a couple more hurdles,
0:56:49 > 0:56:51and it would be amazing to be in that final three.
0:56:54 > 0:56:58They have proved themselves over and over again.
0:56:58 > 0:57:01They're going back from this much better cooks than when they arrived,
0:57:01 > 0:57:02and just in time.
0:57:11 > 0:57:14Tomorrow night, it's the Chefs' Table.
0:57:14 > 0:57:16They won't forget today, will they?
0:57:16 > 0:57:20Under the guidance of one of Britain's greatest culinary talents,
0:57:20 > 0:57:22Sat Bains.
0:57:22 > 0:57:24It tastes fantastic.
0:57:25 > 0:57:30And the four finalists battle for a place in the last three.
0:57:30 > 0:57:31No-o-o!
0:57:32 > 0:57:33That's stunning.