Episode 23 MasterChef


Episode 23

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It's the MasterChef finals.

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And only the best four cooks remain.

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Tonight, Giovanna, Saliha,

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Steve and Alison embark on their

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greatest culinary adventure yet.

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We've brought them to beautiful South Africa...

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..the melting pot of European ideas and African flavours.

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I think, at this stage,

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you can't take your eye off the ball for two seconds.

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I think we are all really seriously thinking about the final now.

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The aim of the game is to keep producing amazing food.

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My brain has become like a food thesaurus.

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I think you have to throw yourself into it, don't you?

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It's just about trying to learn and get stuck in there, yeah.

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This is the big one, isn't it?

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This is what you want to come here to do.

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I'm so excited to see what comes.

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South Africa fascinates me.

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Our guys are about to learn a huge amount.

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-Elephant!

-Amazing.

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Oh, look, and there's a zebra coming down from the top,

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-can you see it?

-So gorgeous.

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-They're just beautiful creatures.

-Oh, there's baby ones as well.

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Look at the rhino!

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Welcome to South Africa and the absolutely stunning

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Aquila Game Reserve.

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There is a whole army of people here dedicated to the welfare of

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these beautiful, beautiful beasts.

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And today, you have the honour of making lunch for those people.

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At the heart of this amazing country's cuisine is the braai -

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cooking great food over flame, South African style.

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We are going to split you into two teams.

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Steve and Saliha, you are one team.

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Alison and Giovanna, you are the other team.

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Today, you guys have got a huge amount of work to do.

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Ladies and gentlemen, I suggest you get on with it.

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Helping the finalists get to grip with the braai is

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celebrated South African chef Reuben Riffel.

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Renowned for his fusion of traditional African food

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with modern techniques...

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Service!

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..Reuben has a special love and affinity for the braai.

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I'm quite excited, you know.

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I always see myself as a bit of an ambassador for braai.

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For South Africans, a braai is almost like a religion,

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so you have the different cultures in South Africa,

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but it's the one thing that we all do.

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A proper braai is always done over coals, you know,

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so you've got to use the right wood.

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The one thing that is challenging is temperature control.

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It's not something that you can put on and walk away. You've got

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to really be on it and concentrate on what's happening in front of you.

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I'm really looking forward to seeing how they rise to the challenge.

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So, today I chose a few traditional South African dishes

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that you guys are going to be braaing.

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We do take it very seriously, so stick to the recipes, please.

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OK, go to your stations.

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The finalists are making lunch for 40 of the game park's workers.

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Each team has to braai

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two main courses and a pudding

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using traditional South African ingredients and recipes.

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-Chakalaka.

-Chakalaka.

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Stick bread, vanilla and cinnamon cake.

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It's definitely not the kind of stuff we cook back in England.

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That looks pretty exciting, to be honest. Yeah.

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Along with unfamiliar recipes, the finalists must also master

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-controlling the temperature of the braai.

-It's a bit daunting,

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with this huge barbecue.

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Braai. With a huge braai.

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Normally, we braai towards the end of the day,

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when it's a bit cooler.

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It's very seldom that we braai in this temperature.

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So I think that is going to be a massive challenge.

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I think that is going to be very tough.

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I'm almost feeling sorry for them.

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This is, like, a man's job, and I'm, like, a dainty 5ft girl.

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-HE LAUGHS

-Right!

-Anyway...

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With only three hours before lunch,

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Alison gets started on their dessert...

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A little salt.

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..a light apricot sponge known as a malva pudding,

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which must slowly bake in the braai's embers.

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I think the trick is not to burn stuff.

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And also, I've never barbecued a pudding before,

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so that should be fun.

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-Listen...

-Yeah.

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We did discuss this temperature for the malva, OK?

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So if you want to bring it down, just sprinkle water over the coals.

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-It should be OK.

-OK.

-So just watch it.

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-I'm going to move some of this.

-The coals are fine,

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-just for you to control it.

-Yeah. OK.

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Giovanna has taken control of the chakalaka -

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a traditional African relish which is a mix of onions, peppers,

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tomatoes, chillies and curry powder.

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I have never made a chakalaka sauce.

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I've made ratatouille.

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And it is sort of a bit... Sort of curried, ratatouille-ish.

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Oh, it smells nice. It's looking OK.

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I burnt it a little bit on the bottom,

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but it's to the expected when you're cooking on fire.

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It's just gone 9am,

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and the temperature is already in the mid-30s.

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If you see me pass out, you know what it is.

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"Steve died making mayonnaise."

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HE LAUGHS

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One of Steve and Saliha's biggest challenges is to cook the

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traditional spiced lamb ribs,

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which are steam-roasted for an hour over the hot coals.

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Right, slightly smaller ones, this side. Bigger ones, that side, OK?

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I'm going to warn you guys now, you are going to get flare-ups.

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-There's fat in there.

-But it drips.

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Someone is going to have to stand here, get some water going,

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sprinkle it onto the coals, just to calm it down.

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OK? You don't want to see flames. So control that temperature.

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All right.

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I love the taste of barbecue, yeah.

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I do miss my husband right now.

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Alison and Giovanna's meat dishes are boerewors,

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a traditional South African farmer's sausage...

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..and springbok, South Africa's most popular game meat.

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The farm springbok is spiced with black pepper,

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sea salt and coriander, then seared on the braai.

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Reuben was very adamant that it was a quick seal.

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So I'm really trying not to overdo it.

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Aquila Safari is a 10,000 hectare conservation park

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dedicated to creating a safe habitat for the Big Five - elephants,

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lions, leopards, buffalo and rhino.

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Conservation and protecting animals

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is actually a very big part of our organisation.

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God forbid, about two to three rhinos

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being killed every single day.

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I mean, let's say in five years from now, there will be

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no more rhinos left if we don't actually start doing something.

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The gamekeepers are on patrol day and night,

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keeping an a watchful eye out for poachers.

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Guys, an hour and a half is gone, so you are just about halfway.

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We need to get the dessert going.

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Yeah, well, give me ten seconds.

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I'm going to do this and I'm going to get on the dessert now.

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It's now over 40 degrees in the sun.

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And Saliha is struggling to control the temperature of the braai.

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It's really difficult to get right.

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Every time you throw ice water at it, it just gets hotter and hotter.

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It's like a beast.

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It is a beast. I don't like it.

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I think Saliha is struggling

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a little bit with controlling the temperature.

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It's a bit too high, not only for the lamb, but I think also for her.

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She is struggling with that heat coming off the braai.

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-Saliha, I've got something for you. Come here.

-Oh, thank you.

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Come here.

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A safari hat, wonderful.

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Do you know what? I do feel much better now.

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-OK?

-Thank you.

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Steve is getting their cinnamon cake pudding on the go,

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but he still hasn't begun making their second meat dish.

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I think my biggest concern now is the skilpadjies, guys.

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You need to speed up. You're going to run out of time.

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Skilpadjies are lamb's liver mixed with herbs and spices,

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wrapped in bacon.

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This heat is just so draining.

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It's so difficult, you know.

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It's really taking a lot out of us, I'll be honest with you.

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Guys, you're running out of time.

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I saw a cake that still needs to be cooked.

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Let's see that malva, guys.

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Baked nicely in there, but, you see,

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you didn't control the temperature on the side.

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I would do another one if I were you.

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Despite the fact Alison and Giovanna burnt their pudding,

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they are back at it again.

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They believe they've got enough time,

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but they're going to have to push really hard.

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The problem with Saliha and Steve is Saliha

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has been stuck on those lamb ribs.

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They have needed virtually minute-by-minute cooking,

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which means Steve has had to pick up the rest of the work.

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They've still got marinades to finish off, sauces to do,

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stick bread to make.

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Guys, the gamekeepers are arriving. All right?

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That cloud of dust is the trucks. They're here.

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Stampede!

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Whoa! I mean, you've got about ten minutes to go, are you done?

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This is the last bit now.

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We've broken the stereotype that girls can't grill.

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-Who said girls can't grill?

-Many people say that, Gregg.

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Rubbish! I don't believe that for a moment.

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It is difficult to conceive how this will ever be bread.

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Do you know what, next time I go camping,

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I am making bread on a stick.

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Douse the fl... Douse it. A bit of water. A bit of water.

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Get the lid off.

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-Oh...!

-Don't worry, Steve, just be strong. Be strong, man.

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HE LAUGHS

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We can't wait any more, we've got to put that food onto those trays.

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We need the ribs to be cut up.

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High-five. Let's high-five.

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Well done.

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It looks delicious.

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Steve and Saliha have braaid spiced lamb ribs with stick bread and

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skilpadjies with potato salad.

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The skilpadjies, absolutely amazing.

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I couldn't even say something while I was eating it.

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Very good.

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This has got a nice, juicy texture to it.

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You can actually taste the juices and the bacon actually around it.

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It's brilliant.

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Most of us are connoisseurs on skilpadjies. The best.

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Yeah. Yeah. The lamb's succulent, and that's all you want, really.

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It's right up there. Really good.

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No two ways about it - Saliha's lamb was worth the effort.

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-That is fantastic.

-Everything is made, really, really well.

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I love the fact the bacon is crispy around the outside of

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those little bits of liver.

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Alison and Giovanna have braaid boerewor sausages

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with a side of chakalaka

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and bacon-wrapped springbok loin

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with a fig sauce and braised corn on the cob.

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Chakalaka was wow. It was amazing.

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Just the right heat. Not too hot, just right.

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So, in Afrikaans, we have a saying that if something was nice, it...

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HE SPEAKS AFRIKAANS

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So it tastes very nice.

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More!

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THEY CHUCKLE

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That's wonderful. Look how brilliantly well cooked that is.

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-Perfectly pink.

-HE SLURPS

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I've got to say, I think they've done a sterling job.

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With the main served, it's the moment of truth for Alison

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and Giovanna's second malva pudding.

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-Well, it's not done, is it?

-It's definitely not done.

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They're forced to make do with their first attempt.

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Cut off the burnt bits, onto your platter,

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maybe into little, smaller pieces.

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Great! Hey, look at that!

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And it smells so good.

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-SALIHA:

-Three, two, one.

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THUD!

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-I heard something.

-Yeah.

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That little bit of burnt on there is actually quite nice.

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-Cut it open.

-Cool.

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Steve and Saliha have made a vanilla and cinnamon cake with

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berries and a plum sauce.

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That's lovely and delicious.

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I did enjoy. The whole time, I am eating, so, yeah!

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I would really like to have another piece.

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Yeah, if there is more.

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HE SIGHS HAPPILY

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Alison and Giovanna have made malva pudding with apricot syrup.

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I'm amazed.

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For first timers, it's something else.

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Unfortunately, there's not any more, because if there were,

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I would probably go for seconds.

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It tastes really good.

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I give them 12 out of 10.

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-LAUGHTER

-12 out of 10.

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-Hi.

-Hi, well done.

-You too.

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You did so well.

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I'm just so happy that the guys pulled it off.

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I'm really so chuffed. The food was just fantastic.

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They really rose to the occasion in a big way.

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Oh, that was unbelievable.

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If there's one way to learn how to cook South African food,

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that's the way to do it.

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They definitely take their barbecue seriously.

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You know, I'm not sure my little courtyard in Woolwich would get one

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of those in there, but might have a go on a little disposable one.

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Might not be quite the same, though.

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I was in front of hot coals for well over two hours.

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Back in England, I could be a barbecue champion.

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I'm exhausted,

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but it was so rewarding and I'm so glad that we've done it.

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But, yeah, I'm ready for a shower now.

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They've never worked so hard.

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Under the hot sun, with that sort of heat on that braai,

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and food like this? They should be very, very proud of themselves.

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It's day two and the contestants have travelled to Cape Town,

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South Africa's second biggest city.

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Today, they'll be cooking at a restaurant regarded as the

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best in the country...

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Service, please. Going, table one.

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..and ranked in the world's top 25.

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Await two billing here.

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The Test Kitchen is the brainchild of British-born Luke Dale Roberts

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and is famed for its daring and adventurous menu.

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I like to complicate methods.

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I'm a complicated person, so I like to keep it complicated.

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To bring in little surprise elements on a dish.

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Innovation, creativity and originality,

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that's what I really concentrate on.

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I'm still like a little boy in a candy store

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when I'm in the kitchen.

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I like the camaraderie,

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I like jumping in and helping people plate.

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Service time is a great time for me.

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As long as everything is organised, I'm a happy person.

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Each of the finalists has three hours to learn,

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prep and cook one of Luke's signature dishes.

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One of the best restaurants in the world.

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It's hard to get your head around.

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I think it is going to put a lot of pressure on all of us.

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Saliha is in charge of Luke's playful starter

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of smoked lamb sweetbreads with pine nut salsa,

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lime gel and a liver and liquorice jus.

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So, first of all, we're going to take the sweetbread.

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We are going to cook that for about three to four minutes

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until it's nice and golden and crispy on the outside.

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To give the sweetbreads a distinctive flavour,

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they're individually smoked over coal and liquorice roots.

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I wanted to do a sweetbread dish that was quite light and fresh.

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I had this period where I was into Middle Eastern flavours.

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A nice pine nut and preserved lemon salsa, and then bring the smoke and

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the liquorice, and it's kind of an exotic dish.

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And then the jus is made by frying off livers and then adding

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liquorice powder, demi-glace, and cooking that down.

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And that's it.

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It's so pretty to look at. It's like a piece of art, basically.

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It speaks to me, this dish. I think it was made for me.

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Luke has put Steve in charge of his exotic smoked duck with

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a cherry roux jus and barbecue meringue.

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So what we're going to do first of all is get the duck livers.

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We're going to sear these off, kind of medium rare.

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For about 30 seconds?

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-I would say a minute on each side.

-Right.

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At the same time as cooking the liver,

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Steve must perfectly sear the duck.

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-Slowly render that as if you were cooking a piece of fish.

-Yes.

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And fondant potatoes.

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They can overcook the liver for the stuffing,

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they could burn the duck, they could over-reduce the sauce.

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There's a lot of critical points there where they could actually

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screw it up if they put their mind to it.

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And then, last but not least, this is the salted smoked meringue.

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-Wow.

-There you go.

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Yeah. Incredible. I like that kind of cooking.

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I've tried to do little bits and bobs.

0:21:220:21:23

Nothing to that kind of level, but it's really exciting.

0:21:230:21:27

I can't wait to have a go at doing this.

0:21:270:21:29

Alison will be cooking Luke's signature springbok and cabbage

0:21:320:21:36

with an almond bechamel sauce and pine needle oil.

0:21:360:21:40

I'm going to season up my springbok. So, into the pan.

0:21:430:21:47

It's going to be about a minute and a half on each side.

0:21:480:21:51

Springbok is probably the most tender meat

0:21:510:21:53

that I've ever cooked with. It's extremely tender.

0:21:530:21:56

Whilst that's cooking down,

0:21:570:21:59

I'm going to get the liver stuffing ready.

0:21:590:22:01

This is where you want to get caramelisation.

0:22:010:22:04

OK. Feel that.

0:22:080:22:11

-It's firmed up but it's soft in the middle.

-Yeah.

0:22:120:22:15

Alison will also have to master the imaginative plating.

0:22:180:22:22

I like to bring in little surprise elements on a dish.

0:22:260:22:29

The sauce is rich. The bechamel gives it a luxurious finish.

0:22:310:22:37

And then the pine needle oil gives it a nice savoury edge.

0:22:380:22:42

-That looks unbelievable.

-SHE LAUGHS

0:22:480:22:51

You actually made that look so easy. Oh, God. It's beautiful. Gorgeous.

0:22:510:22:55

I'm so excited. Yeah, yeah.

0:22:550:22:57

Honestly, I couldn't have asked for a better dish.

0:22:570:22:59

This is totally up my alley. Yeah, I love it.

0:22:590:23:02

Giovanna is making Luke's rhubarb and elderflower dessert,

0:23:030:23:07

which has seven different elements...

0:23:070:23:10

..including a rose and amasi, or fermented milk, ice cream,

0:23:110:23:16

coconut meringue, burnt butter puree and Sauvignon blanc snow.

0:23:160:23:22

OK, so, first up, you've got to make the snow.

0:23:230:23:26

So liquid nitrogen into the bowl. It's all about the drama.

0:23:260:23:30

Especially on pastry.

0:23:300:23:31

They're all prima donnas and they love the drama.

0:23:310:23:34

Dessert is all about summer, really.

0:23:370:23:40

I like the deserts to have a zinging, fresh finish.

0:23:400:23:43

So it's going to be a lot of prep.

0:23:430:23:46

I want her to make everything

0:23:460:23:48

and I want to push to have the jelly set on time.

0:23:480:23:51

I want to liquid nitrogen the ice cream

0:23:510:23:53

so we can get that ready on time as well.

0:23:530:23:56

-Nice quenelle.

-Oh, no.

0:23:570:23:59

Some little shards of coconut meringue.

0:24:030:24:05

That is beautiful. There's quite a lot going on. I love pastry.

0:24:100:24:15

I've done quite a lot of pastry through the competition

0:24:150:24:17

so I'm excited to learn all these new things.

0:24:170:24:20

The restaurant's capacity is 40 covers.

0:24:230:24:26

In the two-and-a-half hours before service begins, each of the

0:24:260:24:30

contestants will have to fully prep every element of their dish.

0:24:300:24:34

Crucial to Saliha's starter is the liquorice and liver jus.

0:24:370:24:41

I've just sprinkled liquorice powder on top of the livers.

0:24:410:24:45

Who would have thought that, right?

0:24:450:24:49

It's stuff that you wouldn't necessarily put together in

0:24:540:24:57

your own head but actually it works incredibly well.

0:24:570:25:00

Across the kitchen,

0:25:040:25:05

Steve's concentrating on making the meringue,

0:25:050:25:09

which is then smoked over barbecue coals until smoky and crisp.

0:25:090:25:14

Definitely very unusual. It's something I've never had before.

0:25:180:25:21

It's smoked savoury meringue. Pretty clever, really.

0:25:210:25:24

Alison's focus is on the liver and sherry sauce

0:25:260:25:29

for her Springbok main.

0:25:290:25:31

All of it in. Shake the pan.

0:25:310:25:33

Here we go.

0:25:330:25:34

I probably shouldn't have put so much hairspray on this morning,

0:25:380:25:42

-but I think I'm OK!

-SHE LAUGHS

0:25:420:25:44

Her eclectic dish involves cooking cabbage three ways.

0:25:440:25:48

Smoking and then steaming with pine needles,

0:25:480:25:52

making a Japanese-influenced cabbage broth,

0:25:520:25:55

and deep frying thinly-sliced tempura cabbage.

0:25:550:25:59

It's a very delicate operation.

0:26:010:26:02

You know when the tweezers are out it's serious.

0:26:020:26:04

I'm just conscious that everything's taking me ages

0:26:040:26:08

so just doing it and then doing it quickly.

0:26:080:26:11

Perfect.

0:26:140:26:15

SHE GIGGLES

0:26:210:26:23

Just making some snow. This is so fun.

0:26:250:26:29

You always think liquid nitrogen's

0:26:290:26:31

the most complicated thing you'd ever use

0:26:310:26:33

but actually it just freezes it really fast.

0:26:330:26:36

Giovanna's complex dessert has six further elements to it including

0:26:390:26:44

rhubarb and elderflower jelly and a rose and amasi ice cream.

0:26:440:26:48

I'm just quite worried about having all the elements done in time.

0:26:490:26:52

There's loads to do. It all has to set.

0:26:520:26:55

It all has to be churned and all that sort of stuff

0:26:550:26:57

so I'm trying to get it done as quickly as possible.

0:26:570:26:59

-You must get these sweetbreads on cooking as quick as we can.

-OK.

0:27:120:27:16

You've got an hour and 15 minutes.

0:27:160:27:18

They need to be cooked, cooled, peeled, portions.

0:27:180:27:21

-You know, you need to move a little bit there.

-All right.

0:27:210:27:24

Because there's about seven elements to the dish it means

0:27:250:27:29

that there's lots of things to think about all at once.

0:27:290:27:32

Two hours in and we're still making the sauce.

0:27:340:27:37

It is most definitely a labour of love.

0:27:370:27:40

And then the other thing which I've got to do

0:27:430:27:46

is chop each pine nut into three. I've got all of those to do.

0:27:460:27:49

So, as ever, we're cutting it fine.

0:27:490:27:52

On the duck course, Steve's also getting to grips with

0:27:560:27:59

the level of detail required to work in one of the world's top kitchens.

0:27:590:28:03

It's very precise and quite delicate, actually.

0:28:060:28:09

I was cutting potatoes to the exact same size.

0:28:090:28:11

So, yeah, there's a lot of precision here

0:28:110:28:14

and a lot of refinement as well.

0:28:140:28:15

Can you get a wiggle on now, cos you're running a bit tight

0:28:180:28:20

-for the old time, yeah?

-OK. No problem.

0:28:200:28:22

Next, Steve must precisely crisp the skin of the duck

0:28:220:28:26

in boiling hot oil...

0:28:260:28:27

Right, guys, here we go.

0:28:270:28:28

..without cooking the breast.

0:28:280:28:31

You're going to tilt to your left, tilt more to the left, more.

0:28:340:28:38

Over to the right.

0:28:380:28:39

Obviously, this is extremely, extremely hot and, I'm going to be

0:28:410:28:44

quite honest with you, quite nerve-racking, actually.

0:28:440:28:46

The consequences of an accident here is pretty...

0:28:460:28:50

-bad.

-HE LAUGHS

0:28:500:28:51

And out.

0:28:510:28:52

Across the kitchen, Giovanna is also up against it.

0:28:550:28:59

Her coconut meringue is ready

0:28:590:29:01

but she still has to finish

0:29:010:29:03

her rose and fermented milk amasi ice cream.

0:29:030:29:06

See, this is a "hurry up, hurry up" thing, now.

0:29:080:29:11

Get that one properly amalgamated and then we're going to liquid

0:29:110:29:14

nitrogen it and let's get it turned into ice cream straightaway.

0:29:140:29:17

OK.

0:29:170:29:18

There's now just moments until service begins.

0:29:250:29:28

There's definitely things here that I've never tasted before.

0:29:370:29:40

I mean, liquorice flavoured sweetbread. That fascinates me.

0:29:400:29:44

I think we're in for a good lunch.

0:29:440:29:46

Saliha's last job is to finish deep frying her aubergine crisps.

0:29:470:29:53

Trepidation and excitement for me right now.

0:29:530:29:56

Service is obviously fast-paced. Everything is go, go, go.

0:29:560:30:01

They're done. They look really good.

0:30:010:30:04

Away, eight sweetbreads.

0:30:040:30:06

-OK, Saliha, this is you now, it's your time to shine.

-Yes, Chef.

0:30:070:30:11

Before plating, the sweetbreads need to be skewered and lightly smoked.

0:30:160:30:20

-Make a little bonfire.

-Yeah.

-OK. Some of the smoking chips.

0:30:220:30:24

Lid on.

0:30:270:30:28

OK, Saliha, that looks good.

0:30:340:30:36

Then we're going to go with the leaves,

0:30:360:30:37

-the sweetbreads and the sauce, OK?

-Yes, Chef.

0:30:370:30:39

Two aubergines per plate.

0:30:410:30:43

Lots of nice dots all around.

0:30:480:30:49

Best to sauce from a little bit higher.

0:30:490:30:52

-When you want to do dots, sauce from up here.

-Yeah.

0:30:520:30:55

-Better, Chef?

-Yes, that's fine. Give that a little wipe.

0:30:570:31:01

Make sure there's nothing on the side.

0:31:010:31:03

Behind. Service, please. Going, table one.

0:31:030:31:05

-Good job. You did well.

-Thank you.

0:31:090:31:11

SHE LAUGHS

0:31:110:31:12

Saliha's dish is smoked lamb sweetbreads with pine nut

0:31:210:31:26

salsa, aubergine crisps, lime gel and a liquorice jus.

0:31:260:31:32

Mm.

0:31:360:31:37

-What's the bitterness? Is that lime?

-Yeah.

0:31:370:31:41

That sweetbread is soft as anything, isn't it?

0:31:410:31:43

And there's a lovely, bitter sharpness to the whole thing.

0:31:430:31:46

This has tasted Saliha and technically she's come through it.

0:31:460:31:50

Because that is not easy. That's delicious.

0:31:500:31:53

-OK, away eight duck.

-Chef!

0:31:580:32:01

Steve's dish requires him to fry his duck breasts

0:32:030:32:07

and livers on the grill just before plating.

0:32:070:32:11

-They need more colour, eh?

-Little bit more colour?

0:32:130:32:15

Little bit more colour on that, yeah.

0:32:150:32:17

Make sure you keep your piping bottle a little bit higher

0:32:230:32:25

so you're piping down.

0:32:250:32:27

-Let's keep everything nice and tight, eh?

-Yes.

0:32:290:32:32

Pretty intense but it's just concentrating,

0:32:330:32:35

making sure you get everything on the plate right. It's tricky.

0:32:350:32:38

It's just very precise, you know?

0:32:380:32:40

Steve, is your sauce ready to go?

0:32:430:32:45

Is it warm? I think so.

0:32:450:32:47

Not too thick, not too thin, eh?

0:32:470:32:49

2 minutes. 30 seconds, even.

0:32:510:32:53

-Ready?

-Yeah, I think so.

0:32:530:32:55

-Almost there, eh?

-Yeah, nearly there.

0:32:560:32:58

The end is in sight.

0:32:580:33:00

-There you go. Service, please. Well done, mate.

-Thank you.

0:33:060:33:09

-Good job.

-Amazing, thank you.

-You get to relax now.

-Yeah!

0:33:090:33:14

-Steve's duck.

-Yes.

0:33:200:33:23

Steve has cooked smoked duck with pan-seared duck liver,

0:33:230:33:27

fondant potatoes, cherry rose jus and barbecued meringue.

0:33:270:33:33

Oh, mate!

0:33:380:33:40

That is a thing of absolute beauty.

0:33:400:33:43

Cherries and smoked meringue, it's fantastic!

0:33:430:33:46

This is a lot of work for Steve, a lot of work.

0:33:460:33:49

That is a genius in design but it also takes

0:33:490:33:52

a very good cook to follow it through.

0:33:520:33:54

Take a bow, Steve.

0:33:540:33:56

Six springbok now, then we're going on another six springbok after that.

0:34:020:34:06

Yes, Chef.

0:34:060:34:08

Springbok out, where is it?

0:34:120:34:14

Next lot of springbok, I want them cooked a little bit more, please.

0:34:170:34:19

Yes, Chef.

0:34:190:34:21

While Alison gets her next springbok cooking...

0:34:240:34:27

..Giovanna begins meticulously pre-plating the dessert.

0:34:290:34:33

There's loads to go on the plate so that's why we're setting now, to

0:34:330:34:36

get it all, like, prepped before we can put the perishable stuff on it.

0:34:360:34:39

It just takes a long time.

0:34:410:34:42

Obviously, these guys are really used to it. They're really fast.

0:34:420:34:45

But if I rushed it, I'd make a mess.

0:34:450:34:47

-How's that? You see, that's much better.

-Yeah?

0:34:530:34:55

You've got it slightly more cooked on the outside,

0:34:550:34:58

-that's how I like my springbok.

-Thank you.

-Let's move.

0:34:580:35:01

-When it's hot food, we need to move quickly.

-Yes, Chef.

0:35:010:35:04

Sauce, bechamel, oil.

0:35:040:35:07

To recreate Luke's dish, the jus and bechamel

0:35:070:35:11

must be dressed artistically on the plate.

0:35:110:35:14

Ah!

0:35:140:35:16

-So, we're going to re-plate.

-Yeah.

0:35:180:35:20

Very good.

0:35:230:35:25

OK, let's go.

0:35:290:35:30

Beautiful. Looks like a proper Jackson Pollock there.

0:35:300:35:34

-You've got a good touch.

-That was great.

-Yeah.

0:35:340:35:36

No major disasters, thank God.

0:35:360:35:38

Alison has cooked pan-seared springbok served with

0:35:440:35:48

springbok liver stuffing, braised and deep-fried cabbage...

0:35:480:35:53

..almond bechamel sauce, red cabbage jus,

0:35:540:35:59

and a pine needle oil.

0:35:590:36:00

That springbok's cooked beautifully. Lovely and soft.

0:36:030:36:06

Love all the different ways of the red cabbage. Lots of work in this.

0:36:060:36:10

Alison has nailed this, this is beautifully presented.

0:36:100:36:13

She'd have learnt some new tricks today as well.

0:36:130:36:16

Desserts, desserts, desserts.

0:36:160:36:18

To finish plating, Giovanna must perfectly quenelle the rose

0:36:190:36:23

and amasi ice cream for each dish.

0:36:230:36:25

I'm really bad at this.

0:36:250:36:27

OK, get it smoothed off, get your spoon hot.

0:36:270:36:30

No!

0:36:310:36:32

-I think this one needs re-plating, eh?

-Yeah.

0:36:350:36:38

-Try and make it a little bit plumper.

-Yeah.

0:36:380:36:40

The last element is the Sauvignon blanc snow.

0:36:460:36:49

-Yeah, let's put a little bit more in each.

-Yeah, OK.

0:36:500:36:52

Service!

0:36:560:36:57

-You've done an absolutely great job, Giovanna.

-Thank you so much.

0:37:000:37:04

-Thank you so much for having us. Thank you.

-Cheers.

0:37:040:37:06

HE LAUGHS

0:37:120:37:14

It's Willy Wonka!

0:37:140:37:15

Giovanna has made rhubarb and elderflower jelly,

0:37:150:37:18

served with strawberry, rose and amasi ice cream,

0:37:180:37:22

coconut meringue, rhubarb and burnt butter puree,

0:37:220:37:26

and Sauvignon blanc snow.

0:37:260:37:29

Ha!

0:37:320:37:33

Giovanna has had to manufacture about nine different elements.

0:37:350:37:41

And it's a flavour sensation.

0:37:430:37:45

Technically, really, really challenging.

0:37:450:37:47

The ice cream was smooth as you like.

0:37:470:37:49

The jelly is soft but dissolves in your mouth.

0:37:490:37:52

Snow's freeze-drying fruit, it's fantastic!

0:37:520:37:55

After five intense hours, service is over.

0:37:580:38:02

-Good work.

-I'm a bit sweaty.

-That's all right.

0:38:040:38:07

-LUKE:

-I think they did very well, to be honest with you.

0:38:080:38:11

They all threw themselves into the challenge.

0:38:110:38:14

Every plate went out nice and clean,

0:38:140:38:16

and I can walk away feeling happy with what we've served.

0:38:160:38:19

It's just amazing, the amount of stuff that you learn is incredible.

0:38:210:38:24

It was, like, exactness to the T.

0:38:240:38:28

Yeah, I feel completely inspired.

0:38:280:38:31

I can't even believe he let us in here. He must be mad.

0:38:310:38:35

But it was unbelievable.

0:38:350:38:36

To plate food so intricate and so precise as that,

0:38:380:38:41

it was an amazing experience.

0:38:410:38:43

Yeah, I got to do so many cool things.

0:38:440:38:46

This has, like, surpassed all my expectations.

0:38:460:38:49

We want our four to learn,

0:38:530:38:54

and they have learnt a huge amount here, that's for sure!

0:38:540:38:58

That was a brilliant lunch.

0:38:580:39:00

I'm hoping they're really inspired because they've got one more

0:39:000:39:03

challenge to go in South Africa, and it's massive.

0:39:030:39:07

It's the contestants' last chance to impress in South Africa,

0:39:180:39:22

and they're travelling into the foothills of the city.

0:39:220:39:25

Oh, we're going high. High up. It's really beautiful.

0:39:260:39:31

Welcome to the absolutely beautiful Constantia Valley.

0:39:530:39:58

This is the oldest wine growing region in the southern hemisphere.

0:39:580:40:03

Tonight, here at this beautiful place, is a very special dinner

0:40:030:40:07

for leading lights of culture, sport and food.

0:40:070:40:12

Guests include the mayor of Cape Town,

0:40:120:40:16

and two very talented chefs you've already met.

0:40:160:40:20

Tonight, you're cooking for 12 people

0:40:210:40:23

and you're cooking your own food.

0:40:230:40:25

It's got to reflect not only what you've learnt

0:40:250:40:27

through the competition but also needs to incorporate the ingredients

0:40:270:40:31

and flavours of Africa.

0:40:310:40:33

Do us proud. Do yourselves proud.

0:40:350:40:37

Off you go.

0:40:370:40:39

Each contestant has created a dish for tonight's four-course dinner.

0:40:450:40:49

And they have just three hours to prep.

0:40:510:40:53

Giovanna will be responsible for making

0:40:570:40:59

a locally-inspired springbok tartare starter.

0:40:590:41:04

I really wanted to use it. It's a really lovely meat.

0:41:040:41:06

We cooked it on the braai, Alison cooked it in their professional

0:41:060:41:09

kitchen, and I'm cooking it today, so we've had it every time.

0:41:090:41:12

The loin is really lean,

0:41:120:41:13

and it will lend itself really well to tartare, I think.

0:41:130:41:16

Traditionally, tartare is served topped with a raw egg yolk.

0:41:160:41:20

The egg element of my tartare, I'm trying to do

0:41:210:41:24

a little quail's egg yolk put into some miso for a few hours.

0:41:240:41:27

They're very small, and very delicate. So they're quite tricky.

0:41:270:41:32

The egg yolk and miso mix are water bathed to set and become a gel.

0:41:330:41:38

-Mate, you kick off the whole party.

-Yeah!

0:41:390:41:41

What I've tried to do with this is take African ingredients, and what

0:41:410:41:45

I've seen on a lot of menus here is a lot of influences from Asia.

0:41:450:41:48

So, I'm doing a tartare, but I'm doing it with, like,

0:41:480:41:50

a wasabi mayonnaise, and I'm doing it with some rice vinegar

0:41:500:41:53

pickled onions, some miso in the egg yolk.

0:41:530:41:56

I've got all these flavours coming together,

0:41:560:41:58

-so it hopefully should be nice.

-So, how are you right now?

0:41:580:42:00

-Are you nervous, are you scared? Where are you?

-I'm nervous about

0:42:000:42:03

the people I'm cooking for. You really, really want to put up

0:42:030:42:05

some really excellent food today.

0:42:050:42:07

Saliha's course is centred around a much-loved local ingredient.

0:42:100:42:15

I'm making a fish called kingklip,

0:42:150:42:18

which is native to the South African shores.

0:42:180:42:21

And they've got this big culture of having pickled fish.

0:42:210:42:24

So, I'm kind of using that idea and combining it with the fact

0:42:260:42:29

that they also grow a lot of corn and love corn here.

0:42:290:42:32

She'll be serving the fish with sweetcorn three ways...

0:42:330:42:37

# Sweetcorn! #

0:42:370:42:39

..a puree, a chutney,

0:42:410:42:44

and a charred sweetcorn salsa.

0:42:440:42:46

Saliha, what on your dish is going to cause you the most trouble?

0:42:480:42:51

Just getting everything done on time,

0:42:510:42:53

and making sure the fish is crispy but not overcooked inside

0:42:530:42:57

because it's going to be deep-fried, that's going to be the key thing.

0:42:570:43:01

Are there Saliha flavour influences in there?

0:43:010:43:03

Actually, the South Africans have a very, very strong tradition

0:43:030:43:07

of strong curries, and there's a massive Indian influence.

0:43:070:43:10

So that plays to my strengths, I think. So I'm looking forward to it.

0:43:100:43:14

Steve has devised a main of sous vide lamb rump

0:43:190:43:24

served with flavours of chakalaka.

0:43:240:43:26

So, what I decided to do was to try and take all the elements of

0:43:310:43:34

the chakalaka but try and refine them a little bit,

0:43:340:43:36

so instead of stewing everything in the pan,

0:43:360:43:38

I've roasted the peppers in the charcoal oven.

0:43:380:43:41

A lot of the time, it has a bean element as well,

0:43:410:43:43

so instead of running the beans whole through that, I'm going to

0:43:430:43:46

do a puree and smoke them with some of the charcoal.

0:43:460:43:48

How does South African cuisine, at its heart, differ?

0:43:480:43:52

It's food from all over the world.

0:43:520:43:54

There's lots of different cultures, but the one consistent thing

0:43:540:43:56

I've tasted throughout this whole experience is smoke.

0:43:560:43:59

So, what I'm trying to do today is to try and give that

0:43:590:44:02

a little bit of South African smoke.

0:44:020:44:04

For the first time in the competition, Alison is on pastry.

0:44:050:44:09

She's using South African oranges, or "naartjie",

0:44:090:44:13

to make a fruit sponge and syrup,

0:44:130:44:16

which she's serving with honey ice cream and macadamia rusks.

0:44:160:44:20

It's stuff that everyone likes, you know?

0:44:220:44:23

It's cake and ice cream, and crumbly biscuits.

0:44:230:44:26

You know, it's all the stuff that I like to eat, anyway.

0:44:260:44:29

Alison's got a great idea for a cake,

0:44:320:44:34

flavoured with oranges and lots and lots of syrup.

0:44:340:44:36

A macadamia rusk? Who knows!

0:44:380:44:41

I haven't had a rusk since my baby brother was born

0:44:410:44:43

and I used to nick his snacks.

0:44:430:44:45

I don't know, really, in presentation terms,

0:44:460:44:49

how you bring a rusk, a sponge cake, and an ice cream together.

0:44:490:44:53

But if anyone can do it, it's Alison.

0:44:530:44:56

-45 minutes, guys.

-No problem.

0:45:090:45:12

-Right, Giovanna, if you've got 45 minutes...

-Yeah.

0:45:120:45:14

-..you need at least 15 minutes to plate, don't you?

-Yes.

-OK?

0:45:140:45:17

So you've got half an hour of prep work left.

0:45:170:45:19

The pressure is on Giovanna to stay on time with the starter.

0:45:190:45:23

But she's having trouble with her miso egg gel.

0:45:260:45:29

I'm trying to make, like, a gel, and it won't go solid.

0:45:300:45:34

No, because miso's salt, so that salt will break down your egg yolk.

0:45:340:45:37

-OK, so...

-But maybe what you ought to do is do your tartare and put

0:45:370:45:40

a spoonful in the middle of it as a mixture.

0:45:400:45:42

OK, look...

0:45:420:45:44

-Thank you.

-There you are.

0:45:440:45:46

Instead of flour and breadcrumbs,

0:45:480:45:50

Saliha is coating her kingklip in maize before deep frying.

0:45:500:45:55

So these have to be done very close to going out, actually.

0:45:550:45:58

They should be OK but I just need to power on right now.

0:45:580:46:01

On pastry, Alison's also in a race against the clock to get her

0:46:050:46:08

honey and amasi ice cream set on time.

0:46:080:46:11

Do you need all of that...

0:46:130:46:15

for 12 plates? Well, take some out.

0:46:150:46:17

If you don't need it all,

0:46:170:46:18

it'll set so much faster if there's half of it in there.

0:46:180:46:20

Yeah, I'm worried about timing on that one

0:46:230:46:25

but there's nothing more I can do at this point.

0:46:250:46:28

Tonight's dinner guests are 12 of South Africa's leading

0:46:320:46:35

cultural and culinary figures...

0:46:350:46:38

Hello.

0:46:380:46:39

-Welcome, do help yourself to some, as you see.

-Thank you.

0:46:390:46:43

..including the Mayor of Cape Town, Patricia de Lille, South African

0:46:430:46:48

cricket legend Graeme Smith, and three of the country's best chefs.

0:46:480:46:53

-How are you, my boy? You all right?

-How you doing?

0:46:550:46:57

I think there's a huge amount of pressure today.

0:46:590:47:01

A huge amount of pressure on our four.

0:47:010:47:03

A dinner of this calibre, the expectations are sky-high.

0:47:030:47:07

I'm nervous about tonight.

0:47:090:47:10

I'd like to say I'm excited, but I'm not.

0:47:100:47:12

Quite right now, I'm on the edge of scared.

0:47:120:47:15

Er, the guests have arrived.

0:47:170:47:19

They're drinking upstairs, enjoying themselves,

0:47:190:47:21

and looking forward to a very exciting night.

0:47:210:47:23

What's left to do for your starter, Giovanna?

0:47:250:47:27

Pretty much everything is ready. It just needs all assembling.

0:47:270:47:31

Let's go, go, go, go, go.

0:47:310:47:32

I really like springbok tartare. Also I've never had miso quail egg.

0:47:360:47:40

I'm really chuffed that they're using local ingredients, though.

0:47:400:47:44

The balance between the wasabi and the springbok,

0:47:440:47:46

that the wasabi's not going to overpower it.

0:47:460:47:49

It can work, if it's done properly.

0:47:490:47:51

What else needs to go on there?

0:47:530:47:55

I need to put the kale on, which is easy,

0:47:550:47:56

and just a little coriander oil and some coriander flowers.

0:47:560:47:59

Beautiful plate, beautiful plate.

0:47:590:48:02

Very stylish, very modern, very pretty.

0:48:020:48:05

Service!

0:48:070:48:08

I'm really happy with it.

0:48:150:48:16

I had a bit of a wobble in the middle when I had egg problems,

0:48:160:48:19

but you know what? It looked great with the spoon on,

0:48:190:48:21

I'm really pleased with it.

0:48:210:48:23

Thank you.

0:48:240:48:25

Giovanna's cooked springbok tartare with pickled onions,

0:48:260:48:31

miso-infused egg yolk, wasabi mayonnaise and crispy kale.

0:48:310:48:36

Yeah, it looks pretty.

0:48:380:48:39

I would like the tartare to be diced a little bit more uniformly.

0:48:390:48:42

I would have liked a little more interesting,

0:48:450:48:48

smaller bits just to break down the amount of meat.

0:48:480:48:52

I didn't really mind the rough chop of the tartare, I quite liked that.

0:48:520:48:56

But if all those other elements were a bit more pronounced,

0:48:560:48:59

I think it would have worked even better.

0:48:590:49:01

I enjoyed it, it was light.

0:49:010:49:03

I feel like I can eat more after this,

0:49:030:49:05

and it's good for my diet,

0:49:050:49:08

like, you know, I can keep fit with it.

0:49:080:49:10

I love that miso with the egg yolk, I think that's great,

0:49:160:49:19

and she's seasoned the meat very, very nicely.

0:49:190:49:21

But it's an Asian version of a tartare with a springbok.

0:49:210:49:24

I'll tell you what, that is brilliantly clever.

0:49:240:49:26

Saliha's fish course is next.

0:49:290:49:31

Kingklip is absolutely fantastic. Firm, very mild fish.

0:49:340:49:38

I think it's going to work very well, especially if they

0:49:380:49:41

deep fry it so it'll be crispy and light and fluffy.

0:49:410:49:43

Textures of sweetcorn is a nice, open-ended kind of statement,

0:49:450:49:50

so I think they've been quite clever cos they're under-promising

0:49:500:49:53

and hopefully over-delivering.

0:49:530:49:55

Get you, you smart, trendy cook, look at you!

0:49:570:50:00

It's a beautiful dish, Saliha.

0:50:030:50:05

Hope it tastes nice.

0:50:050:50:07

Service!

0:50:090:50:10

It was pretty intense, actually, getting it all out,

0:50:160:50:19

but I'm really pleased with what I sent.

0:50:190:50:21

It's a bit of an eclectic dish but I really hope they like it.

0:50:230:50:26

Saliha has cooked maize-coated kingklip

0:50:310:50:34

on sweetcorn salsa,

0:50:340:50:37

served with sweetcorn puree,

0:50:370:50:40

and topped with an apricot and sweetcorn chutney.

0:50:400:50:43

It looks very delicious, erm, I would really like to taste it now.

0:50:430:50:47

Kingklip is the king of fish - and I can't remember eating

0:50:530:50:56

a better piece of kingklip.

0:50:560:50:57

I thought that dish was delicious.

0:50:570:50:59

It showed personality, it was quite unique,

0:50:590:51:02

so I thought it was tremendous.

0:51:020:51:04

All in all, I thought it was really, really enjoyable.

0:51:040:51:07

Saliha has taken the influence of that sweetcorn on the braai

0:51:110:51:14

and incorporated it into this dish.

0:51:140:51:15

She's got a really nice crust on that fish,

0:51:150:51:18

and she's brought her own Saliha flavourings to it.

0:51:180:51:21

That is great!

0:51:210:51:22

You happy with the way that's cooked, Steve?

0:51:310:51:33

Yeah, it's perfect and pink.

0:51:330:51:34

The lamb rump and flavours of Chakalaka. Oh, my gosh!

0:51:360:51:41

Never had the combination of it before, but I love meat.

0:51:410:51:44

Be interesting to see how the Chakalaka goes with it,

0:51:460:51:48

you know, and how they use maybe a different sauce to bring all

0:51:480:51:51

those flavours together.

0:51:510:51:53

-Looking good, buddy.

-Smokin'!

0:51:550:51:58

Happy?

0:52:000:52:02

-Checked your plates?

-Yep, service!

0:52:020:52:03

Steve has made sous vide lamb rump with smoked bean puree and

0:52:170:52:22

flavours of Chakalaka.

0:52:220:52:24

I thought the presentation was lovely, I loved the little flowers.

0:52:330:52:37

I certainly would like to have the recipe for the smoked bean puree,

0:52:370:52:41

I love it!

0:52:410:52:42

I love the Chakalaka too, but the meat...

0:52:420:52:45

I normally have my meat well done.

0:52:450:52:48

This was just a bit too soft for me.

0:52:480:52:51

I love pink lamb. I think this might be on the too-pink side.

0:52:510:52:55

I think one of the things that needs to happen is that

0:52:550:52:57

the fat needs to melt.

0:52:570:52:59

But the Chakalaka is fabulous.

0:52:590:53:02

Lamb's a bit chewy.

0:53:040:53:06

The smoke I think he's got absolutely right,

0:53:060:53:08

I love that smokiness.

0:53:080:53:10

It's the cooking of that lamb that's my problem.

0:53:100:53:13

Finally, it's Alison.

0:53:180:53:19

Really large pieces.

0:53:220:53:24

Naartjie sponge with a honey ice cream and macadamia rusk,

0:53:270:53:30

so it's interesting textures together.

0:53:300:53:32

I'm looking forward to how she's going to put it all together.

0:53:320:53:35

I don't really understand the addition of the macadamia rusks.

0:53:350:53:39

There's like sponge and rusks, two pastries on one dish.

0:53:390:53:42

-Ice cream? You happy, Alison?

-Yep.

0:53:440:53:47

You've got to get this out quick now before the ice cream melts.

0:53:480:53:51

-Three minutes.

-Yep, these are ready. Four to go.

0:53:560:53:58

Good job, Alison.

0:53:580:53:59

-There we go.

-Lovely.

-Woo!

-Wahey!

0:54:010:54:03

GIOVANNA CHEERS AND CLAPS

0:54:030:54:05

-Impressed with you guys, you've done really well.

-Amazingly well.

0:54:050:54:08

-Good work, team!

-Well done.

0:54:080:54:10

-Definitely sweaty hug time!

-Well done.

0:54:100:54:12

It was a little bit nerve-racking for me doing a dessert,

0:54:150:54:18

but I think it should work.

0:54:180:54:19

It's going to be sticky and it's going to be sweet.

0:54:190:54:21

Nothing wrong with that, so hopefully it works.

0:54:210:54:24

Alison's dessert is naartjie sponge served with honey and amasi

0:54:240:54:29

ice cream and macadamia rusks.

0:54:290:54:32

The taste of it was delicious,

0:54:390:54:41

I loved the crispy topping of the sponge cake,

0:54:410:54:44

and I really loved the ice cream because it wasn't very sweet.

0:54:440:54:47

The sponge had a really lovely citrus flavour,

0:54:480:54:51

I loved that about it.

0:54:510:54:53

I don't get the rusk. I just don't get it. I don't get why it's there.

0:54:530:54:56

I enjoyed the sponge. My favourite part of that dish was the ice cream.

0:54:560:55:01

Love the cake, love the orange,

0:55:010:55:03

the ice cream is smooth as you like, but I think it needs more honey.

0:55:030:55:06

I don't get the cake and the rusk together,

0:55:070:55:10

I would have thought one or the other.

0:55:100:55:12

However, the flavours on there are just lovely.

0:55:120:55:15

Flavours of childhood almost.

0:55:150:55:17

I thought the standard of the food was very good.

0:55:320:55:35

You all rose to the challenge and you showed your best, so well done.

0:55:350:55:39

It was interesting to see your take on local South African ingredients.

0:55:390:55:43

I think you can be really proud of yourselves.

0:55:430:55:46

The next time you come back to Cape Town,

0:55:460:55:48

I would really like you to come for a holiday now!

0:55:480:55:51

Same!

0:55:510:55:52

What a day! Fantastic!

0:55:590:56:02

They've done MasterChef proud, they've done themselves proud,

0:56:020:56:05

and what a way for them to enhance their culinary knowledge.

0:56:050:56:08

It's a very special trip, yeah.

0:56:120:56:13

I mean, we've had great opportunities to do stuff

0:56:130:56:16

that I don't think many people ever get to do.

0:56:160:56:18

I think my highlight, interestingly enough,

0:56:190:56:21

was probably the three hours of braai...braaing? Braying?

0:56:210:56:26

Yeah, that was pretty intense.

0:56:260:56:28

I've had the best time. Every single challenge I've absolutely loved.

0:56:320:56:36

I'd love to stay! It's cold at home! And it rains!

0:56:360:56:40

Having experienced this and having gotten this far

0:56:410:56:44

in the competition, I'm, like, super proud of myself,

0:56:440:56:46

and there's only a couple more hurdles,

0:56:460:56:49

and it would be amazing to be in that final three.

0:56:490:56:51

They have proved themselves over and over again.

0:56:540:56:58

They're going back from this much better cooks than when they arrived,

0:56:580:57:01

and just in time.

0:57:010:57:02

Tomorrow night, it's the Chefs' Table.

0:57:110:57:14

They won't forget today, will they?

0:57:140:57:16

Under the guidance of one of Britain's greatest culinary talents,

0:57:160:57:20

Sat Bains.

0:57:200:57:22

It tastes fantastic.

0:57:220:57:24

And the four finalists battle for a place in the last three.

0:57:250:57:30

No-o-o!

0:57:300:57:31

That's stunning.

0:57:320:57:33

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