0:00:02 > 0:00:03Eight weeks ago,
0:00:03 > 0:00:0724 contestants entered the MasterChef kitchen.
0:00:11 > 0:00:15Now, only the strongest four are left.
0:00:16 > 0:00:20And they are about to face their toughest challenge yet,
0:00:22 > 0:00:25as the battle begins to earn a place in the finals.
0:00:25 > 0:00:29Winning the competition is what the competition is about for me.
0:00:29 > 0:00:33There's only one to be one person who wins.
0:00:33 > 0:00:36It's about perfection, and that's really tough.
0:00:36 > 0:00:39There's absolutely no room for error any more. To actually win it,
0:00:39 > 0:00:42I'm going to have to pull out all the stops.
0:00:42 > 0:00:45It is a battle. Believe me, it's a battle.
0:00:53 > 0:00:56Thailand.
0:00:58 > 0:01:01Home to nearly 70 million people
0:01:01 > 0:01:05and home to one of the world's most popular cuisines.
0:01:05 > 0:01:10The colour, the smell, the flavour. Everything is assaulting my brain.
0:01:10 > 0:01:15This, for me, is the most addictive food in the whole world.
0:01:21 > 0:01:26Tom, Jay, Shelina and Andrew's food odyssey begins here,
0:01:26 > 0:01:31in the country's gastronomic capital, Chiang Mai,
0:01:31 > 0:01:35renowned for its bustling street food markets.
0:01:46 > 0:01:52Now, Thai food, understanding it and cooking it is a real, real art.
0:01:52 > 0:01:54And I don't believe there's a better place to experience this
0:01:54 > 0:01:57than here, at a local market.
0:01:57 > 0:02:00You understand the essence of this cuisine
0:02:00 > 0:02:04and it will change the way you think about food forever.
0:02:04 > 0:02:08Today, each of you will open up your own food store
0:02:08 > 0:02:10and each of you will be cooking
0:02:10 > 0:02:15a dish to sell at lunchtime to this extraordinary crowd.
0:02:23 > 0:02:26Here in Thailand, everybody eats in the streets because the quality
0:02:26 > 0:02:29of the food on the street is so diverse and so high.
0:02:29 > 0:02:32I mean, you can eat restaurant-standard meals
0:02:32 > 0:02:36off a man with a plastic chair and a wok. It's just stunning!
0:02:36 > 0:02:38Thai food for locals.
0:02:38 > 0:02:41The only thing that I've ever done is green curry at home
0:02:41 > 0:02:43and stuff like that for my mates.
0:02:43 > 0:02:45This is way out of my comfort zone.
0:02:45 > 0:02:48The locals are going to be very particular about what they like
0:02:48 > 0:02:50and what they're looking for.
0:02:52 > 0:02:54Can you show me how to eat this?
0:02:56 > 0:02:58It's a cockroach paste.
0:03:01 > 0:03:06It tastes sweet and... I don't know, I've never tasted anything like it.
0:03:07 > 0:03:10I'm worried about it because I don't know the ingredients,
0:03:10 > 0:03:11I'm not familiar with the dishes.
0:03:11 > 0:03:13I'm not familiar with the method of cooking.
0:03:13 > 0:03:17So, it's all new and we've really got to get to it fast.
0:03:19 > 0:03:21There is things that I've never even seen before,
0:03:21 > 0:03:23so it's a real eye-opener actually.
0:03:23 > 0:03:28Local people, local Thai food, are they going to want to buy from us?
0:03:28 > 0:03:31You know, I don't know. I'm not sure.
0:03:36 > 0:03:40To help them make sense of this complex cuisine
0:03:40 > 0:03:43is chef David Thompson.
0:03:45 > 0:03:47Based in Bangkok,
0:03:47 > 0:03:51he has restaurants around the world, including Phnom and London,
0:03:51 > 0:03:55the first Thai restaurant in Europe to win a Michelin star.
0:03:55 > 0:03:59He is regarded as the leading authority on Thai food.
0:03:59 > 0:04:04I went to Thailand in 1986 and I just fell in love with it.
0:04:06 > 0:04:10Thai food is defined by its sense of balance,
0:04:10 > 0:04:15where tastes - sweet, sour, hot and salty -
0:04:15 > 0:04:19must be balanced to form a proper, intended sequence.
0:04:19 > 0:04:22And that will be the challenge for the guys to do.
0:04:31 > 0:04:34To help the contestants compete with the locals,
0:04:34 > 0:04:38David has selected popular market classics that incorporate
0:04:38 > 0:04:41traditional Thai cooking techniques.
0:04:42 > 0:04:47Everything will be prepared by hand.
0:04:47 > 0:04:50And each dish balances up to 40 ingredients,
0:04:50 > 0:04:53including the unfamiliar betel leaves,
0:04:53 > 0:04:57snake beans, tamarind pulp,
0:04:57 > 0:05:00serpent-head fish and fermented fish paste.
0:05:03 > 0:05:07OK, Andrew, what you've got is som tum and gai yang.
0:05:07 > 0:05:11Som tum is a green papaya salad. It's made from shredded papaya,
0:05:11 > 0:05:15pounded with some garlic, little tomatoes, some dried prawns.
0:05:15 > 0:05:18The gai yang is just grilled chicken.
0:05:18 > 0:05:23It's peasant food and I'm going to drag you back into the past.
0:05:23 > 0:05:26- See how I'm holding it?- Yeah.
0:05:26 > 0:05:30- See how I'm going like that? - Oh, I see. Right, OK.
0:05:30 > 0:05:33Andrew's dish, the green papaya salad,
0:05:33 > 0:05:35the most famous street food in all Thailand,
0:05:35 > 0:05:39is an absolute great example of the balancing act of sweet,
0:05:39 > 0:05:40sour, salty and hot.
0:05:40 > 0:05:43I'm just thrilled to be cooking with David Thompson, it's amazing.
0:05:43 > 0:05:46He admits himself that the recipe can be quite daunting to most cooks,
0:05:46 > 0:05:49especially ones who aren't familiar with Thai cooking.
0:05:49 > 0:05:51That's going to be a tough challenge.
0:05:51 > 0:05:55You've got an interesting dish and it's called nam sot khao tok,
0:05:55 > 0:05:58which as you know, means "spicy minced pork with rice cakes".
0:06:02 > 0:06:05- What you'll need to do is make your red curry paste.- OK.
0:06:05 > 0:06:07You need to soak some chillies.
0:06:07 > 0:06:10You then chop your lemongrass, limes,
0:06:10 > 0:06:12coriander root, white peppercorns and perhaps a little bit
0:06:12 > 0:06:14- of coriander seed, too.- OK.
0:06:14 > 0:06:17And that's the challenge of this particular dish.
0:06:17 > 0:06:20- Good luck.- Thank you very much. - Chok di khrap.
0:06:22 > 0:06:25It's like this whole kind of sour, savoury,
0:06:25 > 0:06:28sweet, heat thing going on. And if you don't get
0:06:28 > 0:06:31that combination right, no one's going to eat it.
0:06:34 > 0:06:38Tom, your dish is tod mun pla, or fish cakes,
0:06:38 > 0:06:41which litters every Thai restaurant throughout the world.
0:06:41 > 0:06:45It's kind of easy if you're an old bloke
0:06:45 > 0:06:49that's been born in the market and used to deep frying
0:06:49 > 0:06:51- fish cakes the last 20 years.- Yeah.
0:06:56 > 0:06:59Tom is challenged with probably one of the most famous
0:06:59 > 0:07:02dishes in the whole Thai repertoire.
0:07:02 > 0:07:05The tricky thing is the technique of making sure those fish cakes
0:07:05 > 0:07:08can puff up and become light and fluffy.
0:07:10 > 0:07:12When you look up, it's just a different world,
0:07:12 > 0:07:14you know, it's really bizarre.
0:07:15 > 0:07:19I'm using a fish I've never seen before and deep frying... You've got
0:07:19 > 0:07:21to constantly adjust your temperature,
0:07:21 > 0:07:25otherwise you'll end up with black fish cakes or soggy fish cakes.
0:07:26 > 0:07:29This is the most local dish. It's called khao soi.
0:07:29 > 0:07:32And it is Chiang Mai chicken noodles, curried noodles.
0:07:32 > 0:07:35- OK.- People eat this all the time
0:07:35 > 0:07:38and they will travel for kilometres to go to their favourite shop.
0:07:38 > 0:07:40Hopefully, they'll come to you today.
0:07:43 > 0:07:47Huge amounts of dried chillies, huge amounts of fresh chillies,
0:07:47 > 0:07:50ginger, garlic, coriander root
0:07:50 > 0:07:55pounded together and then fried off and cooked with that wonderful meat.
0:07:55 > 0:07:59If that pace is wrong, it's going to be flat and damp and dull.
0:08:00 > 0:08:04I got the most local dish, so I've got the toughest crowd.
0:08:04 > 0:08:08There is a bit to do, so I'm going to have to get cracking.
0:08:14 > 0:08:17This market feeds thousands of locals each day.
0:08:17 > 0:08:21And the lunchtime rush begins in two hours.
0:08:24 > 0:08:29To stand any chance of competing with over 50 other stalls,
0:08:29 > 0:08:32the contestants' food will have to be authentic.
0:08:33 > 0:08:37By the end of the day, they're going to be a sweaty, blithering mess.
0:08:42 > 0:08:45With his chilli sauce on the boil,
0:08:45 > 0:08:49Andrew marinates his lemongrass chicken for barbecuing.
0:08:52 > 0:08:55Andrew, do you like a challenge?
0:08:55 > 0:08:58This is a challenge, Gregg, this really is a challenge.
0:08:58 > 0:09:01I've got a chilli moustache, I can feel it.
0:09:01 > 0:09:02You can't see it, but I can feel it.
0:09:02 > 0:09:06- Is this like a barbecue at home? - No, I've got a gas barbecue.
0:09:06 > 0:09:09People are going to smell that and it's going to make them hungry.
0:09:09 > 0:09:12The smokiness. I've got to get on this, it's going to take 40 minutes.
0:09:17 > 0:09:21Meanwhile, Tom is still filleting the serpent-head fish
0:09:21 > 0:09:23for his fish cakes.
0:09:23 > 0:09:26I would say, it's like that.
0:09:26 > 0:09:28- They should've been done 20 minutes ago.- Right.
0:09:31 > 0:09:33How confident are we?
0:09:33 > 0:09:36It's definitely the toughest thing I've had to do so far because
0:09:36 > 0:09:41I've got a lot of prep to do and I'm not working through it very quickly.
0:09:41 > 0:09:45Tom hasn't done his pace yet. He spent too much time on his fish.
0:09:45 > 0:09:49His paste will either make him or break him.
0:09:52 > 0:09:55With the temperature over 100 degrees,
0:09:55 > 0:09:58Jay and Shelina are both still
0:09:58 > 0:10:02pounding their all-important pastes.
0:10:02 > 0:10:04Shelina's is a red chilli paste
0:10:04 > 0:10:07to combine with her crunchy rice cakes.
0:10:07 > 0:10:10Is that paste good enough? Or carry on?
0:10:10 > 0:10:12It's all in the wrist, girlfriend.
0:10:18 > 0:10:22- This paste is taking forever! - How will you know when it's right?
0:10:22 > 0:10:26It needs to be really sour, very hot, but then there's
0:10:26 > 0:10:28like a sweetness as well.
0:10:28 > 0:10:31So far, Jay has pounded the chilli,
0:10:31 > 0:10:35ginger and turmeric into his paste.
0:10:35 > 0:10:37OK, that's looking very good. A little bit more.
0:10:37 > 0:10:39Just a little bit more.
0:10:39 > 0:10:42- What about the coriander root? - They need to go in, too.
0:10:45 > 0:10:46Do you now appreciate
0:10:46 > 0:10:50when you eat a curry how much work truly goes into it?
0:10:50 > 0:10:52Yeah, some labour goes into it all right.
0:10:52 > 0:10:55From what I can work out, the paste is the heart of the dish.
0:10:55 > 0:10:58Once this is right, the rest of the dish will fall into place.
0:10:58 > 0:11:00OK. Push on, you've got a lot of work to do.
0:11:00 > 0:11:03- And I think you're going to sell quite a lot.- Yeah.
0:11:12 > 0:11:14It is very, very hot.
0:11:14 > 0:11:16It feels like I'm cooking on the surface of the sun,
0:11:16 > 0:11:18- you know what I mean?- Guys!
0:11:18 > 0:11:22Thais eat early, at about 12.30,
0:11:22 > 0:11:27which means you've only got another hour to get things done.
0:11:28 > 0:11:30Finally, Jay's paste is pounded.
0:11:30 > 0:11:34He now adds it to the coconut milk to make his curry sauce
0:11:34 > 0:11:35for the chicken.
0:11:35 > 0:11:39A little bit more, a little bit more, a little bit more.
0:11:39 > 0:11:40Good. Not too much.
0:11:40 > 0:11:43HE LAUGHS
0:11:45 > 0:11:48The sauce is on, I'm pretty much on track.
0:11:48 > 0:11:51Jay's curry chicken is ready, but nothing else is.
0:11:54 > 0:11:56I think he thinks it's only going to take another ten minutes,
0:11:56 > 0:11:59and it's not. It's not at all.
0:12:06 > 0:12:08Your chicken is burning.
0:12:10 > 0:12:13Take the chicken off because the charcoal is too hot.
0:12:13 > 0:12:16To fix it, take the black stuff out.
0:12:16 > 0:12:20I burnt two chickens already. Pretty disappointing.
0:12:20 > 0:12:22They're on, but I'm going to have to do one in the pan
0:12:22 > 0:12:25because it's too temperamental and I can't handle it.
0:12:27 > 0:12:29Is that one really burnt?
0:12:32 > 0:12:34- I need a drink! - HE LAUGHS
0:12:39 > 0:12:42These guys, they're learning that there is a huge amount
0:12:42 > 0:12:45of ingredients and a huge amount of work that goes into something
0:12:45 > 0:12:47that actually doesn't look very complicated.
0:12:47 > 0:12:50There are some lovely smells coming from our kitchen,
0:12:50 > 0:12:52but they're going to have to move their bottoms!
0:12:58 > 0:13:01I just finished.
0:13:03 > 0:13:04I've got a fair bit to do still.
0:13:04 > 0:13:07The prep for the paste took me forever.
0:13:07 > 0:13:12So, I'm going to make my rice cakes and loads of other stuff.
0:13:17 > 0:13:20Work it, work it. Has this given you grief or what today?
0:13:20 > 0:13:24- It has given me a lot of grief. - Therapy. Squish it therapeutically.
0:13:24 > 0:13:27Work it, work it, work it. OK, now have a taste.
0:13:29 > 0:13:31- Mmm!- Not bad, OK.
0:13:33 > 0:13:38With time running out, Tom's curry paste is ready to add to the fish.
0:13:38 > 0:13:41Now he has to make the fish cakes using a traditional technique
0:13:41 > 0:13:45- called slapping. - Slap your fish, yeah? Slap it.
0:13:49 > 0:13:53For Tom, the fish cake mix has to be like making a souffle.
0:13:53 > 0:13:55It has got to aerate.
0:13:55 > 0:13:59So, as it fries, it puffs into little pillows of fish.
0:13:59 > 0:14:03Harder! Harder! Harder! Harder!
0:14:03 > 0:14:06Harder! Harder! Harder! More! More!
0:14:11 > 0:14:18It's 12.20 and the market is filling up with locals ready to eat.
0:14:18 > 0:14:21Lunch happens pretty soon and the Thais are very gracious
0:14:21 > 0:14:24and forgiving people, except when they have to wait for food.
0:14:24 > 0:14:28And the way these guys are working, there is going to be a riot here.
0:14:32 > 0:14:35- Are you ready? - Not yet, no.
0:14:35 > 0:14:39- Oh, when is it going to be ready? - Five minutes.- Five minutes, OK.
0:14:39 > 0:14:40We're starving.
0:14:49 > 0:14:52For the sake of sanity, those girls offered to pick herbs,
0:14:52 > 0:14:55which every contestant needs, so we can serve soon.
0:15:02 > 0:15:05Shelina's rice cakes are almost ready.
0:15:08 > 0:15:12- That's looking great. Yep. - We're getting there, chef.
0:15:12 > 0:15:16- You need another five or six of those and you're laughing.- OK.
0:15:16 > 0:15:20Ahaan tiang, everybody! It means lunch-time, come on!
0:15:26 > 0:15:29They're burning, they're burning, they're burning, they're burning!
0:15:29 > 0:15:32You need to take them out, take them out!
0:15:33 > 0:15:37Three minutes, three minutes, three minutes!
0:15:39 > 0:15:43Chef, let me have a look at those deep-fried noodles! They're perfect.
0:15:48 > 0:15:51- Umm... - HE LAUGHS
0:15:54 > 0:15:58OK, guys, we're open for business, let's start selling now.
0:16:00 > 0:16:02Finally, lunch.
0:16:07 > 0:16:09How many? One?
0:16:12 > 0:16:16The quality of the contestants' prep will now be put to the test
0:16:16 > 0:16:20as each dish must be finished to order.
0:16:20 > 0:16:23More of this sweet, sour, salty.
0:16:23 > 0:16:26OK, more of the sweet, more of the sour.
0:16:26 > 0:16:30All these Thai people queueing up for my Thai food.
0:16:30 > 0:16:33My version of Thai food.
0:16:35 > 0:16:41Andrew has made som tum, green papaya salad with tomato, prawn
0:16:41 > 0:16:42and snake beans
0:16:42 > 0:16:47accompanied by lemongrass chicken and a toasted chilli sauce.
0:16:49 > 0:16:52Delicious. Delicious.
0:16:54 > 0:16:56Whoa!
0:16:56 > 0:17:00Fair bit of chilli in there! Wow, that is powerful!
0:17:00 > 0:17:02That is power... What an innocent looking thing.
0:17:02 > 0:17:03What a punch in the face of chilli.
0:17:03 > 0:17:07Some of the chicken looks a little bit dark and overcooked,
0:17:07 > 0:17:09but I really like the green papaya salad.
0:17:09 > 0:17:12- But for me that needs more chilli. - You're kidding.- No.
0:17:12 > 0:17:15What are you, Inferno Mouth?
0:17:17 > 0:17:20Tom's serpent-head fish cakes
0:17:20 > 0:17:24are also attracting a crowd.
0:17:24 > 0:17:27They are served with deep-fried Thai basil
0:17:27 > 0:17:30and accompanied by cucumber chilli dip.
0:17:31 > 0:17:35- Is it OK?- Yeah, OK.- Good.
0:17:40 > 0:17:43That is a beautiful fish cake! It's light, it's crispy,
0:17:43 > 0:17:47it's full of flavour and it's completely balanced.
0:17:47 > 0:17:51Oh, I like that! Oh, and the heat! That heat comes in waves afterwards.
0:17:51 > 0:17:55I thought I got myself quite a mild little dish here. Nice!
0:17:56 > 0:17:59The fish cake, the taste is very good.
0:17:59 > 0:18:02Normally, in the market, they put a lot of flour.
0:18:02 > 0:18:06But this one you can taste more the fish.
0:18:06 > 0:18:09- It's better than many Thai people make it.- Wow.
0:18:11 > 0:18:16Shelina's dish is also proving popular.
0:18:16 > 0:18:20She has broken up her chilli paste coconut rice cakes
0:18:20 > 0:18:25and mixed them with the spicy minced pork, coriander and mint.
0:18:25 > 0:18:27All served on betel leaves.
0:18:37 > 0:18:43Mmm! I like this. It's sticky, salty, lots of lime and heat.
0:18:43 > 0:18:44Oh, that's nice!
0:18:44 > 0:18:48You get that sweet, sour, salty, hot.
0:18:48 > 0:18:51It all really balanced. There's not one which is too prominent.
0:18:51 > 0:18:54- And that's why it's a really good dish.- Kop Khun Kha.
0:18:54 > 0:18:59Even me, I don't think I can make it. It's too complicated.
0:19:05 > 0:19:08Jay is serving his last portions of the local delicacy,
0:19:08 > 0:19:12Chiang Mai chicken noodle curry, topped with crispy noodles,
0:19:12 > 0:19:15mustard greens and dried chillies.
0:19:18 > 0:19:21Mmm! Good job!
0:19:24 > 0:19:28Whoa! Now that's spicy. That's properly fiery.
0:19:28 > 0:19:32I love the contrast of wet slippery noodles and crispy noodles,
0:19:32 > 0:19:34I think that's really clever.
0:19:34 > 0:19:36It's balanced well,
0:19:36 > 0:19:40he could probably just do with a little bit more lime sharpness.
0:19:44 > 0:19:47Sold out. No more. Sorry.
0:19:47 > 0:19:50Good job.
0:19:55 > 0:19:59Thank God, huh? Welcome to my world, welcome to Thai food.
0:19:59 > 0:20:01God, don't you need a beer? I do!
0:20:03 > 0:20:06I think you grill chicken brilliantly.
0:20:06 > 0:20:09You were fantastic over the rice cakes.
0:20:09 > 0:20:12Your khao soi was a winner.
0:20:12 > 0:20:14And your fish cakes, you're being kidnapped
0:20:14 > 0:20:16and going down to Phuket to make fish cakes the rest of your life.
0:20:18 > 0:20:21- Congratulations, guys. Thank you so much.- Thank you.- Thank you.
0:20:21 > 0:20:25- Chok di khrap.- Cheers, everyone. - Cheers.- Cheers.
0:20:32 > 0:20:35The food they have produced has been absolutely stunning.
0:20:35 > 0:20:41I've just been working for six hours, non-stop. It was intense.
0:20:43 > 0:20:46It was a real buzz we started selling.
0:20:46 > 0:20:48And I got some good food feedback, so, yeah, I feel good.
0:20:50 > 0:20:53That was the hardest challenge I have ever, ever done
0:20:53 > 0:20:57in my whole life. It was a killer today.
0:20:57 > 0:21:00Talk about fast and furious.
0:21:00 > 0:21:02I'm happy with the way it's gone. From every angle.
0:21:02 > 0:21:04I'm happy with the way the day has gone.
0:21:12 > 0:21:14It's day two.
0:21:15 > 0:21:19And the contestants are travelling into the northern highlands.
0:21:24 > 0:21:26This ancient region is heavily
0:21:26 > 0:21:29influenced by Burmese and Chinese culture.
0:21:29 > 0:21:34And the food here is unlike anything else found in Thailand.
0:21:37 > 0:21:42Nestled in the hills, is the Thai Royal Project,
0:21:42 > 0:21:45a collection of farms set up to provide the local tribes
0:21:45 > 0:21:49with alternatives to growing opium.
0:21:49 > 0:21:53Today, 150 crops are grown here.
0:21:53 > 0:21:56And opium production has radically declined.
0:21:57 > 0:22:00Now, they've had an introduction to Thai food down in the market,
0:22:00 > 0:22:04but up here in the hills, the food is completely different.
0:22:04 > 0:22:08To continue their education, the contestants have to prepare
0:22:08 > 0:22:12a banquet for the Project's workers, guests and residents.
0:22:12 > 0:22:15Using the farms' produce,
0:22:15 > 0:22:19they have been given the recipes of celebrated local dishes.
0:22:19 > 0:22:21You go to any Thai restaurant in Britain
0:22:21 > 0:22:24and you'll not find food like this.
0:22:28 > 0:22:3050 people are turning up specially to be here for lunch.
0:22:30 > 0:22:34Three hours, really bloody hard work and we'll get through it.
0:22:37 > 0:22:43Shelina has got a northern curry of crayfish with herbs,
0:22:43 > 0:22:44but it is seriously robust.
0:22:44 > 0:22:50A really heady curry paste firstly made up of salted dried fish,
0:22:50 > 0:22:54lots of chillies, garlic, with huge amounts of herbs,
0:22:54 > 0:22:56holy basil, which is probably
0:22:56 > 0:22:58the biggest, most powerful basil plant in the world.
0:22:58 > 0:23:01And somehow or another she's got to be able to allow that
0:23:01 > 0:23:05crayfish to stand up against all those really big flavours.
0:23:07 > 0:23:08Ridiculous amounts of prep.
0:23:08 > 0:23:11My dish requires 22 cups of chopped vegetables.
0:23:11 > 0:23:15Some of the ingredients I don't even know how to pronounce.
0:23:15 > 0:23:19I need to just get into some kind of factory mode.
0:23:19 > 0:23:22- What is this?- Cha om.
0:23:22 > 0:23:26Take the ends off. Try some. Cha om.
0:23:28 > 0:23:30I'm not overly confident
0:23:30 > 0:23:33because I've seen a lot of things in here that I don't know what they are.
0:23:33 > 0:23:37Tom has got a chilli relish.
0:23:37 > 0:23:39Now, he's roasted up lots of chillies and shallots
0:23:39 > 0:23:41and tomatoes and aubergines,
0:23:41 > 0:23:43grinding the whole lot together.
0:23:43 > 0:23:49But one of the seasonings he's using is fish sauce with cockroaches in it. Cockroach fish sauce.
0:23:51 > 0:23:54You have this huge amount of preparation to do to end up
0:23:54 > 0:23:58with little balls of this wonderful, fragrant relish.
0:23:58 > 0:24:01And then jackfruit with fried pork.
0:24:01 > 0:24:04Jackfruit, which he's never seen before,
0:24:04 > 0:24:07which has to be cut up, then boiled and then mixed with another paste.
0:24:07 > 0:24:11Tom's got his work cut out. He'll have to rely on his instincts.
0:24:11 > 0:24:13The amount of elements is just unreal.
0:24:13 > 0:24:17It's just a case of working through it methodically and hopefully getting the job done.
0:24:21 > 0:24:23Jay has got a pork curry.
0:24:23 > 0:24:27Two different types of pork, two different marinades,
0:24:27 > 0:24:30a frying process and then finishing off with tamarind water,
0:24:30 > 0:24:35some sugar and some fish sauce. A huge amount of work.
0:24:36 > 0:24:41The seasoning has to be balanced, it can't be too outrageous,
0:24:41 > 0:24:43but at the same time, it can't be to subtle.
0:24:43 > 0:24:44I'm flying by the seat of my pants.
0:24:44 > 0:24:46I'm going to get as much prep as I can done.
0:24:46 > 0:24:50I'm hoping to break the back of it pretty quick.
0:24:52 > 0:24:54Start panicking later, mate.
0:24:55 > 0:24:58Andrew's dish is a northern bubble and squeak.
0:24:58 > 0:25:04Originally made from three old curries coming together and reused,
0:25:04 > 0:25:06now it is made as a fresh dish.
0:25:06 > 0:25:12Pork and chicken all mixed together with salted pickled bamboo,
0:25:12 > 0:25:15huge amounts of chilli, lots and lots of garlic
0:25:15 > 0:25:18and then served with crispy fried garlic on top.
0:25:18 > 0:25:20John, the flavours in that, that's massive!
0:25:20 > 0:25:23He's going to really have to really work at balancing those.
0:25:23 > 0:25:25There are more things I haven't seen in the market.
0:25:25 > 0:25:26I thought I had seen lots of stuff.
0:25:26 > 0:25:28There's something to be worried about,
0:25:28 > 0:25:29the more I think about it.
0:25:32 > 0:25:35Those dishes sound absolutely stunning!
0:25:35 > 0:25:38This is not about tins of coconut milk
0:25:38 > 0:25:42and pouring it in with some chicken, this is really beautiful food,
0:25:42 > 0:25:45food that some people will never get a chance to taste.
0:25:50 > 0:25:54You've got two hours left. An hour is gone!
0:25:59 > 0:26:01This bit, really important make sure that paste
0:26:01 > 0:26:02is absolutely spot on.
0:26:06 > 0:26:09My secret is the pestle and mortar.
0:26:09 > 0:26:13I broke down my paste really, really quick.
0:26:13 > 0:26:17Once you get your technique down, you're laughing, mate.
0:26:21 > 0:26:24Remember to use the weight of it, not your muscles.
0:26:24 > 0:26:27Bring it up and let it drop. Let its own weight drop it.
0:26:31 > 0:26:35Jay, I can't put it together. Would you mind doing that? Is that OK?
0:26:35 > 0:26:38- All right, yeah. How fine do you want this?- All the way, it's paste.
0:26:38 > 0:26:42- On this one as well.- All that?- Yeah.
0:26:48 > 0:26:53Thank God for Jay and his big arms cos that paste was taking forever.
0:26:57 > 0:27:04Tom's relish requires him to skewer 120 chillies, 120 shallots
0:27:04 > 0:27:08and 50 tomatoes, all of which have to be grilled over hot coals.
0:27:08 > 0:27:12You're not pounding away for two and a half hours today.
0:27:12 > 0:27:16No, I think I'll be putting things on sticks for two and a half hours.
0:27:24 > 0:27:26Thai cooking is just so labour-intensive.
0:27:26 > 0:27:31It took me an hour and 15 minutes to make my 30 portions of curry paste.
0:27:34 > 0:27:36- Where are you up to? - I made the paste.- Right.
0:27:36 > 0:27:39So I need to prep all the veg, prep all the meat.
0:27:39 > 0:27:42- And then get it all simmering.- OK. So, what do you think...?
0:27:42 > 0:27:44- This is not going to take long to do the garnish.- No.
0:27:44 > 0:27:46So get the meat done, all your butchering done,
0:27:46 > 0:27:48all your veg-prep done, get it on to cook.
0:27:48 > 0:27:51Then it's out of the way and you can start doing this stuff.
0:27:53 > 0:27:58In 45 minutes, this banquet begins. Yeah?
0:28:11 > 0:28:14Tom's grilled chillies and vegetables are done.
0:28:16 > 0:28:18I'm getting the flesh out of these charred aubergines
0:28:18 > 0:28:20to go into the relish.
0:28:20 > 0:28:24He now needs to pound them together with the cockroach fish sauce.
0:28:26 > 0:28:29I'm confident that I'll get the dish to taste nice.
0:28:29 > 0:28:32I'm not confident it will be the way it's meant to be done.
0:28:32 > 0:28:35And I'm not so confident about time.
0:28:42 > 0:28:45Andrew, you got quite a dark look on your face.
0:28:45 > 0:28:47I still haven't finished my veg prep yet.
0:28:47 > 0:28:49And how much work you reckon you got?
0:28:49 > 0:28:51I've got 10 or 15 minutes of veg prep, then I can start cooking.
0:28:51 > 0:28:54- So how up against it are you? - I'm against it, mostly against it.
0:29:03 > 0:29:06- OK, how far off on that pork? - I'm ready to go.
0:29:06 > 0:29:09- Is it tender?- Yeah.- Really?
0:29:12 > 0:29:15- Tough as old boots, mate. - What should I do?
0:29:15 > 0:29:19- Let it cook, then move it. Let it cook, then move it.- OK.
0:29:19 > 0:29:22You wanted to go fragrant.
0:29:22 > 0:29:24That's going to take at least 15 minutes.
0:29:30 > 0:29:35- We've got 15 minutes. - Well, they're not going to be ready.
0:29:38 > 0:29:42You can't keep pounding that thing, it's been pounded enough.
0:29:42 > 0:29:43Get the rest of the stuff done. OK?
0:29:45 > 0:29:49Tom still has to make his jackfruit and pork salad.
0:29:53 > 0:29:58Andrew's pork, chicken and veg curry is also far from ready.
0:29:58 > 0:30:00Vegetables in there.
0:30:00 > 0:30:02Shallots in there, let's go. Quick, quick, go, go.
0:30:05 > 0:30:09Argh! What are you doing?!
0:30:09 > 0:30:11Quick, quick, quick, take those out.
0:30:11 > 0:30:12Out, out, out.
0:30:12 > 0:30:17- This is one of the vegetables. - This takes 30 seconds to cook. Put it right last minute.
0:30:19 > 0:30:23Ten minutes to service. I know the pork's won't be cooked for another ten minutes,
0:30:23 > 0:30:25nor's Andrew's dish.
0:30:25 > 0:30:27You guys have to get as much stuff as you can up
0:30:27 > 0:30:30and those last two dishes go up at the last minute.
0:30:34 > 0:30:38- It's not spicy enough.- Not spicy enough? OK, fine. You know why?
0:30:38 > 0:30:41Because everybody else has very spicy dishes. When you do a banquet,
0:30:41 > 0:30:44you're talking about balance of flavours. Everybody's dish
0:30:44 > 0:30:46comes together to become dishes.
0:30:46 > 0:30:51So, you've got a sweet one, he's got a sour one. He's got a smoky one, right?
0:30:51 > 0:30:53She's got a ferociously hot one.
0:30:53 > 0:30:57Every single dish comes together to be part of the banquet.
0:30:58 > 0:31:02Guys, we're supposed to be serving now. We're running late.
0:31:06 > 0:31:09Lay them out and do them all at one time, please. Get your relish up.
0:31:14 > 0:31:18Everything is ready except Tom's jackfruit salad.
0:31:18 > 0:31:21Just pound it!
0:31:33 > 0:31:35Can I have service, please?
0:31:59 > 0:32:03Tom has attempted the ginger spiced pork
0:32:03 > 0:32:06with a jackfruit and tomato salad
0:32:06 > 0:32:09and a chilli, tomato and aubergine relish.
0:32:11 > 0:32:14Mm! Smells really good.
0:32:15 > 0:32:20My first taste is tomato, not jackfruit.
0:32:20 > 0:32:22For me, I would like to see more jackfruit,
0:32:22 > 0:32:24but, overall, it's good.
0:32:30 > 0:32:33The jackfruit itself is like an artichoke,
0:32:33 > 0:32:35flavoured with the coriander, sweet tomatoes
0:32:35 > 0:32:40then, on the side, that pork with more sort of garlic and ginger. I like the sweetness of it.
0:32:40 > 0:32:44You're right, ginger. Mild ginger on Tom's pork dish, lovely.
0:32:44 > 0:32:45Lovely!
0:32:45 > 0:32:51That relish from Tom has got a richness to it, but, for me, I think it should be a bit hotter.
0:32:55 > 0:33:00Jay's challenge has been the pork curry with shallots,
0:33:00 > 0:33:04pickled garlic, peanuts and a chilli and ginger paste.
0:33:05 > 0:33:10The meat is tender. The taste is not too spicy.
0:33:10 > 0:33:11I really enjoyed this one.
0:33:11 > 0:33:14Chiang Mai pork curry is the best.
0:33:18 > 0:33:22That is sweet and tangy and the meat is just falling off my spoon.
0:33:22 > 0:33:24I love that!
0:33:24 > 0:33:27The sweetness and the sourness and that bitterness
0:33:27 > 0:33:31has made that dish really tasty. Really delicious pork dish.
0:33:35 > 0:33:39Andrew's had to perfect the northern bubble and squeak curry
0:33:39 > 0:33:43of chicken, pork and three types of aubergine
0:33:43 > 0:33:45in a chilli paste.
0:33:48 > 0:33:52The meat is pretty tender. The spicing is good, but...
0:33:52 > 0:33:55we need some more salty in there.
0:33:55 > 0:33:57- B minus.- B minus.
0:34:03 > 0:34:07The meat is soft, but the flavours - garlic, ginger, chilli,
0:34:07 > 0:34:10bitter little pea green aubergines.
0:34:10 > 0:34:12John, this is big, rustic food.
0:34:12 > 0:34:17This dish of Andrew's has got so much going on all at once,
0:34:17 > 0:34:22but actually it's quite refreshing at the same time as being spicy. A delicious dish.
0:34:24 > 0:34:26Shelina's had to balance the crayfish
0:34:26 > 0:34:29with the intense herb and chilli curry
0:34:29 > 0:34:34with holy basil, pea aubergines and snake beans.
0:34:36 > 0:34:38Yes, very good. It's delicious.
0:34:38 > 0:34:43For someone who's not Thai and who's cooked for the first time,
0:34:43 > 0:34:45I think it's excellent.
0:34:45 > 0:34:48A. Grade A.
0:34:49 > 0:34:53HE CHUCKLES
0:34:54 > 0:34:57There's 120 chillies in that curry.
0:34:57 > 0:35:00And it had to stand up with that little crayfish and she's done it.
0:35:00 > 0:35:04Cor! That is the sort of food you just have to keep on eating.
0:35:04 > 0:35:08Listen, if this is what they eat in the hills, I'm moving here! This food is fantastic.
0:35:17 > 0:35:21This is the best I've seen 'em cook. Incredible food, John!
0:35:23 > 0:35:26They've used their instincts, they've used their senses,
0:35:26 > 0:35:28but it was not without trouble.
0:35:28 > 0:35:32I will now forgive any fraughtness in the kitchen,
0:35:32 > 0:35:34because the end justifies the means.
0:35:37 > 0:35:39'That was an incredible challenge.'
0:35:39 > 0:35:42To have cooked for all those people, dishes we've never seen before.
0:35:42 > 0:35:45'It was a real learning experience.'
0:35:46 > 0:35:51That was absolutely crazy. The emotions are incredible right now.
0:35:54 > 0:35:57Ten minutes before I put the food out,
0:35:57 > 0:36:00I couldn't see it coming together the way it did and looking as good.
0:36:00 > 0:36:02This whole experience is wonderful.
0:36:03 > 0:36:08When the food's out and everyone's happy, the sense of achievement is fantastic.
0:36:08 > 0:36:11Bring on the next challenge. As long as it's not today!
0:36:18 > 0:36:21They've done well today. They seem to be taking it all in.
0:36:21 > 0:36:23And just in time.
0:36:23 > 0:36:27Cos what comes next will live with them for a long, long time.
0:36:37 > 0:36:39It's their final day
0:36:39 > 0:36:44and the contestants are en route to their last challenge.
0:36:48 > 0:36:53This is the Dhari Dhevi Chiang Mai Hotel.
0:36:55 > 0:36:59Recreating an ancient royal city,
0:36:59 > 0:37:02it took 1,000 craftsmen five years to build.
0:37:04 > 0:37:07I reckon we're cooking in that gorgeous building.
0:37:10 > 0:37:17Tonight, preparations are under way for a dinner hosted by Thai royalty.
0:37:37 > 0:37:40Welcome to this unbelievably beautiful setting.
0:37:40 > 0:37:45Tonight, one of the most revered men in Thailand,
0:37:45 > 0:37:50His Serene Highness, Prince Rajani, is hosting a dinner.
0:37:50 > 0:37:56Prince Rajani is one of the longest living royals in Thai history.
0:37:56 > 0:38:01Your dish has to be worthy of these extraordinary surroundings and amazing guests.
0:38:02 > 0:38:05You have to create an absolute show-stopper.
0:38:12 > 0:38:15'I can't believe I'm actually cooking for royalty.'
0:38:15 > 0:38:19This is probably the most important dish I'll ever probably cook.
0:38:19 > 0:38:25It's a once-in-a-lifetime gig, so I'm going to try and do it proud.
0:38:26 > 0:38:30The food has to be the best thing I've produced on MasterChef so far.
0:38:32 > 0:38:37Incredible privilege. I'm feeling very nervous. My mouth's gone dry.
0:38:40 > 0:38:44Today, our four simply have to pull out all the stops.
0:38:44 > 0:38:50Their own food that shows us the influences they've taken on through their journey so far in Thailand.
0:38:53 > 0:38:56They've survived two masterclasses.
0:38:56 > 0:39:02Now the contestants have four hours to impress with their own recipes.
0:39:03 > 0:39:08Andrew is making a trio of starters,
0:39:08 > 0:39:11including ma haw,
0:39:11 > 0:39:14fruit with a spiced pork and prawn minced topping,
0:39:14 > 0:39:17chive dumplings
0:39:17 > 0:39:21and a betel leaf filled with a blend of over 20 ingredients,
0:39:21 > 0:39:26including pork, dried turnip, shallots and ginger.
0:39:28 > 0:39:31These are all about sweet and salty, sour and hot.
0:39:31 > 0:39:37- The three dishes, have you made any of them in their entirety before? - I've eaten dumplings,
0:39:37 > 0:39:38but I've never made or tasted ma haw.
0:39:40 > 0:39:44- All I'll say to you is that's too sweet.- Too sweet. - Needs to be hotter.
0:39:47 > 0:39:51Tom's main is pork two ways -
0:39:51 > 0:39:56pork loin in a spicy tomato paste and deep-fried pork belly,
0:39:56 > 0:40:02with a mango and wing bean salad and a mango and tamarind sorbet.
0:40:06 > 0:40:11- Beautiful stuff here. I reckon you're doing something complex. - I'm cooking for important people,
0:40:11 > 0:40:15- so I'm trying to push myself. - How are you serving the sorbet?
0:40:15 > 0:40:17A few little balls around the plate.
0:40:17 > 0:40:20It's going to be the sour element of the dish.
0:40:20 > 0:40:26- Could look stunning. Have you any idea of the temperature out there? - It's very hot, I'm aware of that.
0:40:26 > 0:40:28Hopefully they'll hold up in time.
0:40:28 > 0:40:32- You like to sail close to the wind, my friend!- I know.
0:40:35 > 0:40:40Sorbet and pork is edgy, edgy.
0:40:40 > 0:40:43But is this the right place to be a little bit left-field?
0:40:49 > 0:40:51Jay is preparing a fish course
0:40:51 > 0:40:55of red snapper with pickled papaya and carrot
0:40:55 > 0:40:58in a pea aubergine Thai green curry sauce.
0:41:00 > 0:41:04I've cooked this a couple of times at home and loved it.
0:41:04 > 0:41:08So, being over here, with Thai ingredients, doing something I love?
0:41:08 > 0:41:10Stands to reason, you know what I mean?
0:41:12 > 0:41:16Jay, you look in charge, bordering on relaxed here.
0:41:16 > 0:41:17Er...
0:41:17 > 0:41:20Yeah. There's no point getting yourself het up, really.
0:41:20 > 0:41:22As always, I'm quick with a paste.
0:41:22 > 0:41:25It's not as complicated as the others' cooking.
0:41:25 > 0:41:28Do you wish you'd done something else as well?
0:41:28 > 0:41:31I think I've got a complete dish. Fish is a delicate flavour.
0:41:31 > 0:41:36You've got to have things that stand up to it, not overpower it. I don't want to go too far.
0:41:38 > 0:41:42We've got a strange combination here. A green papaya salad,
0:41:42 > 0:41:44on a piece of deep-fried fish, on a curried sauce,
0:41:44 > 0:41:48which probably should have the fish inside it. Many component parts,
0:41:48 > 0:41:52which don't necessarily come together as one dish.
0:41:55 > 0:41:59Shelina's designed a dessert of boba milk tea,
0:41:59 > 0:42:01made with tapioca pearls,
0:42:01 > 0:42:03a mango tart
0:42:03 > 0:42:08and a traditionally-inspired six-layered rainbow cake.
0:42:09 > 0:42:13I want to show that I understand how sweets work in Thailand.
0:42:13 > 0:42:17I've really pushed myself on this.
0:42:17 > 0:42:19I fully need four hours.
0:42:21 > 0:42:24- What are you most scared of here? - The rainbow cake. Never done it!
0:42:24 > 0:42:28I don't even know what kind of consistency I'm looking for.
0:42:28 > 0:42:33You have to steam each layer individually to get a rainbow effect.
0:42:33 > 0:42:34That's a complex thing to do!
0:42:34 > 0:42:40Very complex. I've got to push myself. This is the final four now. I've got to show what I'm worth.
0:42:55 > 0:42:58Over an hour of cooking time has gone.
0:42:58 > 0:43:01So, this is caramelising nicely.
0:43:02 > 0:43:08Andrew is working on two elements of his starter at once.
0:43:08 > 0:43:12I'm not used to rolling these dumplings. I'm sure people who do it all day are quick at it.
0:43:12 > 0:43:16But he's taken his eye off the stove
0:43:16 > 0:43:18and his spiced mince ma haw topping.
0:43:20 > 0:43:22Whoa, whoa, whoa, whoa, whoa, whoa!
0:43:24 > 0:43:29- That's definitely burnt, that. - Yeah, yeah. I was just checking.
0:43:29 > 0:43:32Do one job well and finish it,
0:43:32 > 0:43:35rather than doing two jobs at the same time and ruining them all.
0:43:35 > 0:43:39- You're halfway through the dumplings, burnt your sauce.- Yep.
0:43:39 > 0:43:44Fortunately, I left the burnt stuff on the bottom, scraped off the top and it's OK.
0:43:44 > 0:43:46Disaster averted, but it was close.
0:43:47 > 0:43:51Tom is marinating his pork belly in a blend of spices
0:43:51 > 0:43:54including star anise and turmeric.
0:43:58 > 0:44:03Next, he gets on with his mango and tamarind sorbet.
0:44:11 > 0:44:13That didn't just happen, did it?
0:44:16 > 0:44:20I made a complete mess. I have no idea how long it'll take to set.
0:44:20 > 0:44:24I'm hoping...about three hours.
0:44:26 > 0:44:28While the others are up against it,
0:44:28 > 0:44:32Jay has almost completely finished his prep.
0:44:34 > 0:44:37You've got two hours before service. What else have you got to do?
0:44:37 > 0:44:39I'm going to make the curry...
0:44:39 > 0:44:41and just leave it to sit.
0:44:41 > 0:44:44So you've got the sauce to make and that's it, you're done.
0:44:44 > 0:44:46No, I've got loads more.
0:44:46 > 0:44:48I mean, like, er...
0:44:48 > 0:44:51Depends. I might've made this pickle a bit too early.
0:44:51 > 0:44:55I need a bit of crunch, so I might have to make another one of them yet.
0:44:55 > 0:45:01Jay's dish, regardless of how complex it is, has to be perfect.
0:45:01 > 0:45:06If that sauce is not right, the whole thing will be completely unbalanced.
0:45:18 > 0:45:23It's 6pm and the 92-year-old Prince Rajani
0:45:23 > 0:45:26and his family members arrive.
0:45:26 > 0:45:29A British spy during World War Two,
0:45:29 > 0:45:32he is president of the Royal Projects
0:45:32 > 0:45:35and has lived and eaten all over the world.
0:45:35 > 0:45:41Also dining are David Thompson and Norbert Kostner,
0:45:41 > 0:45:44one of Thailand's most celebrated chefs.
0:45:44 > 0:45:49All the guests which are here tonight are great connoisseurs,
0:45:49 > 0:45:53because in their palaces, they have fantastic cooks.
0:45:55 > 0:45:58Guys, His Serene Highness has arrived.
0:46:07 > 0:46:10- Are you all right, Andrew? - Yeah, just about in control.
0:46:10 > 0:46:12No, no, no. I wanted better than "just about"!
0:46:12 > 0:46:16I've got a lot of prep to do - vegetables, fruit, garnish.
0:46:16 > 0:46:18It has to be done carefully to look pretty.
0:46:18 > 0:46:21You can't say to His Royal Highness, "Your food's late".
0:46:21 > 0:46:25I understand that, Gregg. It's why I'm so worried.
0:46:33 > 0:46:34Jay...
0:46:35 > 0:46:38You've got salt and you've got chilli.
0:46:38 > 0:46:40You've got no sourness and no sweetness.
0:46:40 > 0:46:45- It's all over the place on your palate. I want you to sort out that sauce.- All right.
0:46:48 > 0:46:53While Jay rebalances his sauce, Shelina checks on her mango tarts.
0:46:53 > 0:46:58- How long are they going to take to set?- I'm going to give them a half hour in the blast chiller.
0:46:58 > 0:47:00- That's the plan. - You haven't got a lot more.
0:47:00 > 0:47:03I don't have any more time, no.
0:47:04 > 0:47:08But the blast chiller is on the other side of the hotel grounds.
0:47:15 > 0:47:19I can't believe I just took some mango tarts in a golf buggy
0:47:19 > 0:47:22to a blast chiller. Nuts.
0:47:25 > 0:47:32I'm getting worried. With 40 minutes to go, this doesn't look like a well-oiled kitchen, ready to spark.
0:47:36 > 0:47:38For me, right now, Tom is my worry.
0:47:38 > 0:47:41The whole kitchen now smells of burnt deep-fried garlic.
0:47:41 > 0:47:45What he's going to do with that...? I just hope he won't serve it.
0:47:45 > 0:47:49- Burnt?- Well-coloured, Gregg, well-coloured.
0:47:49 > 0:47:51If it's burnt, everything's going to be acrid.
0:48:06 > 0:48:12Very challenging menu. They are all dishes which are not easy to produce.
0:48:12 > 0:48:15I saw them in the markets doing a pretty sterling job.
0:48:15 > 0:48:19And, tonight, we'll see the fruits of their labour.
0:48:19 > 0:48:23If we don't like his food, can we do something rude to him?
0:48:25 > 0:48:28First course is at seven o'clock, OK?
0:48:28 > 0:48:33Then every 20 minutes, like clockwork, these dishes go out.
0:48:35 > 0:48:39- Andrew, how many more garnishes to go on that plate?- Six,
0:48:39 > 0:48:42seven, eight. There's lots.
0:48:43 > 0:48:45You've got ten minutes.
0:48:50 > 0:48:53- See these people here?- Yeah.- Aha.
0:48:56 > 0:48:57Is that the last thing?
0:48:57 > 0:49:02- Yep. Yes.- Really?- Yes.- It's looking fantastic, I've got to say.
0:49:04 > 0:49:09- Quick, quick, quick. Let's go. - Please serve them facing the customer that side, like that.
0:49:09 > 0:49:10Thank you.
0:49:10 > 0:49:13Thank you. Go.
0:49:25 > 0:49:29I'm happy. First time I've cooked for royalty - probably the last as well!
0:49:32 > 0:49:34Andrew's made ma haw,
0:49:34 > 0:49:40which is pineapple and orange topped with sweetened pork, prawn and chicken mince,
0:49:40 > 0:49:44chive-filled dumplings in a chilli and ginger sauce,
0:49:44 > 0:49:48and betel leaf filled with a mix of prawn, dried turnip,
0:49:48 > 0:49:51shallot, coconut and peanuts.
0:49:52 > 0:49:56This is so pretty. Do we really have to eat it?
0:50:00 > 0:50:02The middle one is very nice.
0:50:02 > 0:50:06The one that you have to pick up with your hand.
0:50:06 > 0:50:07Very impressed with the dumpling.
0:50:07 > 0:50:13It is something you have to have been born a Thai to cook like that!
0:50:13 > 0:50:16What a bit of a surprise. I'm astonished, actually,
0:50:16 > 0:50:19that Andrew has managed to pull this off.
0:50:19 > 0:50:23For a person who made this dish for the first time,
0:50:23 > 0:50:26I think...bravo!
0:50:26 > 0:50:28Really bravo.
0:50:29 > 0:50:34- 12 minutes before your dish is going up.- Yeah. I'm putting the fish in in two minutes.
0:50:41 > 0:50:42- Sauce ready?- Yep.
0:50:44 > 0:50:48- Are you happy with this sauce now? - Yeah. I'm happy enough.
0:50:48 > 0:50:49Five minutes, OK?
0:50:53 > 0:50:54- Done?- Yep.
0:50:54 > 0:50:57Crispy on the outside, soft on the inside.
0:51:10 > 0:51:14JAY: 'As far as I could see, it was good.'
0:51:14 > 0:51:16I just hope I pulled it off for 'em.
0:51:18 > 0:51:21Jay's fish course is deep-fried red snapper
0:51:21 > 0:51:24with pickled carrot and papaya
0:51:24 > 0:51:28on top of a pea, aubergine, and long bean green curry.
0:51:33 > 0:51:36I like the fish in the middle.
0:51:36 > 0:51:40but I don't like the sauce that's around it.
0:51:40 > 0:51:43You should have meat with this sauce.
0:51:43 > 0:51:48The green curry, it's far too thick. Must be more liquid, more runny.
0:51:48 > 0:51:49And more sharp.
0:51:49 > 0:51:54I think it's perfect, if I have to eat only one spoon,
0:51:54 > 0:51:57because it's too much and the sauce is too thick.
0:51:59 > 0:52:04- All right, Tom. You're in play. You've got 20.- Yeah.
0:52:14 > 0:52:18- How many more elements to go on the plate?- About four.- Four more, yeah?
0:52:18 > 0:52:21Careful, careful.
0:52:21 > 0:52:24- It's a nice dish, mate. - Sorbet last thing.
0:52:27 > 0:52:29Yep.
0:52:29 > 0:52:31Just about frozen.
0:52:38 > 0:52:40Fantastic. Service.
0:52:47 > 0:52:52That was very frantic. For the first time I've cooked it, I'm pretty happy.
0:52:54 > 0:52:59Tom's made spicy tomato pork loin, coated in roasted garlic,
0:52:59 > 0:53:02served with deep-fried curried pork belly,
0:53:02 > 0:53:04mango and wing bean salad
0:53:04 > 0:53:07and a mango and tamarind sorbet.
0:53:12 > 0:53:17I like it. It's a good combination and the pork is cooked perfectly.
0:53:17 > 0:53:21I like the sorbet. I like the play with different temperature.
0:53:21 > 0:53:24It's quite interesting and quite successful.
0:53:24 > 0:53:28The tomato chilli paste is very similar to the tomato chilli paste
0:53:28 > 0:53:32in the northern part of Thailand, which we call nam phrik ong.
0:53:32 > 0:53:33Perfect.
0:53:33 > 0:53:37This is really good. I just asked for some rice
0:53:37 > 0:53:41to clean the plate. It's a compliment to the chef.
0:53:45 > 0:53:49Shelina now has 20 minutes to plate up.
0:53:49 > 0:53:54Yep, they've all cooled down. They've cooled down. Yeah, perfect.
0:53:59 > 0:54:03- Shelina, are you OK?- Yeah.
0:54:03 > 0:54:06Cutting my tarts up, getting everything ready to plate up.
0:54:06 > 0:54:13- Are we OK with our rainbow cake? - Rainbow cake is set. - We're going in ten.- Ten minutes. OK.
0:54:13 > 0:54:16- You've got time to make this look pretty.- OK.
0:54:16 > 0:54:19Ooh, steady, steady! Steady, steady.
0:54:19 > 0:54:22It's so sticky.
0:54:22 > 0:54:25- Where's our milkshakes? - In the fridge
0:54:29 > 0:54:31Good job, Shelina.
0:54:31 > 0:54:3330 seconds, guys, we're going to go on this.
0:54:36 > 0:54:37Service, please.
0:54:43 > 0:54:45Jeez! Did I actually just do that?!
0:54:58 > 0:55:02Shelina's dessert is a passion fruit, pandan and mango
0:55:02 > 0:55:07layered rainbow cake, served with a sweet pastry tart,
0:55:07 > 0:55:09filled with mango and papaya,
0:55:09 > 0:55:12drizzled with a roselle and pomelo seed coulis
0:55:12 > 0:55:16and a tapioca, coconut milk and lychee boba tea.
0:55:23 > 0:55:27Mango tart was very, very perfect and very delicious.
0:55:27 > 0:55:30The mango is very good, mango tart.
0:55:30 > 0:55:32But this rainbow...
0:55:32 > 0:55:36I've never seen green rainbow, so I can't eat it.
0:55:38 > 0:55:40I really liked the rainbow cake.
0:55:40 > 0:55:43It makes a good centrepiece for the whole dish.
0:55:43 > 0:55:44I loved this one too.
0:55:44 > 0:55:49I tried hard to be ladylike, but when I see this, I just had to...
0:55:50 > 0:55:52..eat it all up!
0:55:52 > 0:55:57The finishing and taste of the mango tart was very much appreciated.
0:55:57 > 0:55:59And I even ate it all, you see.
0:56:05 > 0:56:08We have to admire them for their effort.
0:56:10 > 0:56:13Nearly every dish, we liked.
0:56:14 > 0:56:16When are you coming again?
0:56:16 > 0:56:18THEY LAUGH
0:56:19 > 0:56:21APPLAUSE
0:56:28 > 0:56:31I have to thank you very much. We enjoy ourselves very much.
0:56:31 > 0:56:35- Thank you very much. - Thank you very much.
0:56:35 > 0:56:42All of us appreciate the effort, the sterling effort. Well done.
0:56:42 > 0:56:45You understand the basics of Thai food.
0:56:45 > 0:56:48Would I be you, I would be proud of what you have done.
0:56:48 > 0:56:50OK? You are just fantastic.
0:56:50 > 0:56:52APPLAUSE
0:57:04 > 0:57:07Thailand's been absolute magic.
0:57:07 > 0:57:10I can't get over what a wonderful experience it's been.
0:57:10 > 0:57:13I never knew that I could learn that much so quickly.
0:57:13 > 0:57:16Those memories will be imprinted on my mind for ever.
0:57:16 > 0:57:18Incredible.
0:57:20 > 0:57:25The whole experience has been a bit of a romance with Thai food.
0:57:25 > 0:57:29It's just been fantastic. Once-in-a-lifetime opportunity.
0:57:30 > 0:57:34Cracking memories of Thailand, some memories better than others.
0:57:34 > 0:57:38But, er, great place, great cuisine,
0:57:38 > 0:57:40what more do you want?
0:57:40 > 0:57:43'Feeling so proud of myself in this time here in Thailand.'
0:57:43 > 0:57:48I've done stuff I never thought I'd be able to do in my whole life.
0:57:48 > 0:57:52I think anything's possible at this stage. I want to win now.
0:57:52 > 0:57:54Number one. I'd love it!
0:58:03 > 0:58:05Next week...
0:58:05 > 0:58:08four become three.
0:58:08 > 0:58:10Hot, hot!
0:58:10 > 0:58:14Cooking pastry for comedy legends...
0:58:14 > 0:58:15HE GASPS
0:58:15 > 0:58:18Has it all gone horribly wrong in the kitchen, do you think?
0:58:20 > 0:58:22..and world famous patissiers.
0:58:25 > 0:58:28I really don't know where to start.
0:58:52 > 0:58:56Subtitles by Red Bee Media Ltd