0:00:02 > 0:00:03This is it.
0:00:06 > 0:00:09After eight weeks of exceptional food...
0:00:13 > 0:00:14..hard graft...
0:00:14 > 0:00:16I'm getting really stressed about this.
0:00:16 > 0:00:17Bang, bang, bang. Let's go!
0:00:20 > 0:00:21..and high drama...
0:00:23 > 0:00:24OH!
0:00:24 > 0:00:26Oh, God!
0:00:28 > 0:00:30This is as far away from fine dining...
0:00:31 > 0:00:33..as North Pole, South Pole.
0:00:38 > 0:00:40SHE SOBS
0:00:43 > 0:00:45It's finals week on MasterChef.
0:00:45 > 0:00:47You are our final three.
0:00:49 > 0:00:51Larkin, Natalie
0:00:51 > 0:00:52and Dale
0:00:52 > 0:00:57are about to face the cooking adventure of a lifetime.
0:01:01 > 0:01:03This is their Everest.
0:01:03 > 0:01:05How are you doing?
0:01:06 > 0:01:08If he goes down, the whole service will go down.
0:01:10 > 0:01:12At the end of the week,
0:01:12 > 0:01:18only one of them will be crowned MasterChef Champion 2013.
0:01:18 > 0:01:20It's been such a hard road getting here.
0:01:20 > 0:01:24Never in a million years did I think I'd get to the final three.
0:01:24 > 0:01:27But I'm here now, and I really want to win it.
0:01:28 > 0:01:31I've put every waking minute into this competition.
0:01:31 > 0:01:33It's just been all-consuming.
0:01:33 > 0:01:35And you've got to, like, keep pushing and keep pushing.
0:01:35 > 0:01:38It's probably the biggest thing that I've ever done.
0:01:38 > 0:01:41I haven't seen my friends since the competition started.
0:01:41 > 0:01:44I don't go out drinking. I don't do anything other than just cook.
0:01:44 > 0:01:48To win it would be better than anything else that's ever happened.
0:01:48 > 0:01:51Our MasterChef Champion is...
0:02:04 > 0:02:06Italy.
0:02:06 > 0:02:07Home of art, culture
0:02:07 > 0:02:10and the cornerstone of the Italian way of life -
0:02:10 > 0:02:12food.
0:02:13 > 0:02:15With a natural larder in every region,
0:02:15 > 0:02:18this country's cuisine has been one of the most influential
0:02:18 > 0:02:20in the modern world.
0:02:21 > 0:02:25At its heart is a simplicity that can only be mastered
0:02:25 > 0:02:27by those with real skill.
0:02:32 > 0:02:34Over the next 72 hours,
0:02:34 > 0:02:36these three amateurs
0:02:36 > 0:02:39will travel across this country
0:02:39 > 0:02:41for a masterclass of a lifetime.
0:02:41 > 0:02:45From the traditional rustic fare of Amalfi...
0:02:45 > 0:02:48ALL: Mmm!
0:02:53 > 0:02:56..to the three-Michelin-starred cuisine of Florence.
0:02:56 > 0:03:00The only thing I used to think you put on a spit-roast was a kebab.
0:03:00 > 0:03:02That beats any doner I've seen!
0:03:04 > 0:03:06This for me is the best food in the world.
0:03:13 > 0:03:15Their first stop is the Amalfi Coast
0:03:15 > 0:03:17and the village of Ravello.
0:03:23 > 0:03:26It's mental being in such a beautiful country.
0:03:26 > 0:03:29We've just come from London and it's raining,
0:03:29 > 0:03:32and, you know, there's sunshine. It's just beautiful.
0:03:33 > 0:03:37They're here to find the legendary cook, Mamma Agata.
0:03:38 > 0:03:40SHE SPEAKS ITALIAN
0:03:42 > 0:03:45My mother started when she was eight years old.
0:03:45 > 0:03:47At the beginning, she cooked for her family.
0:03:47 > 0:03:50There were eight brothers and sisters.
0:03:50 > 0:03:52When she turned 13,
0:03:52 > 0:03:54still they were very poor,
0:03:54 > 0:03:57so she went to work for a very rich American woman
0:03:57 > 0:03:59in a private villa.
0:04:00 > 0:04:02Over the last six decades,
0:04:02 > 0:04:06Mamma Agata has cooked for the likes of Humphrey Bogart,
0:04:06 > 0:04:08Elizabeth Taylor and Jackie Kennedy,
0:04:08 > 0:04:13who clamoured to this part of the country to eat her rustic dishes.
0:04:19 > 0:04:23Tonight the contestants will have to cook for Mamma Agata's family,
0:04:23 > 0:04:26but first they will need to learn the secrets
0:04:26 > 0:04:28behind her rustic dishes.
0:04:28 > 0:04:30Buongiorno!
0:04:30 > 0:04:31I'm Chiara.
0:04:31 > 0:04:33Nice to meet you.
0:04:33 > 0:04:39Today we're going to cook traditional recipe in our home,
0:04:39 > 0:04:42so let's get started.
0:04:42 > 0:04:45Our way of cooking is about 250 years old.
0:04:45 > 0:04:47It's THE traditional cooking.
0:04:47 > 0:04:49There's no alteration from the outside.
0:04:49 > 0:04:53So we really hope that the contestants will learn
0:04:53 > 0:04:57to cook with more passion and love.
0:04:58 > 0:05:00First recipe - gnocchi,
0:05:00 > 0:05:03with dried tomatoes in the dough.
0:05:03 > 0:05:06First thing to do is always to cook the potatoes
0:05:06 > 0:05:07with the skin on.
0:05:07 > 0:05:08Once peeled,
0:05:08 > 0:05:10we crush them.
0:05:16 > 0:05:19We are going to use 00 flour,
0:05:19 > 0:05:20Parmigiano-Reggiano,
0:05:20 > 0:05:22and one egg.
0:05:32 > 0:05:36At this point, she puts the dried tomatoes, chopped.
0:05:38 > 0:05:42DALE: It was really impressive seeing Mamma Agata and Chiara in the kitchen.
0:05:42 > 0:05:44Kind of reminds me of me and my mum
0:05:44 > 0:05:45when we're at home, cooking,
0:05:45 > 0:05:48in the way that they've got chemistry and know what each other's doing.
0:05:53 > 0:05:55When the gnocchi starts to float,
0:05:55 > 0:05:58we actually just shock under cold water,
0:05:58 > 0:06:00because we have to stop the cooking.
0:06:00 > 0:06:03Otherwise they get like mashed potatoes.
0:06:03 > 0:06:05Now, sauce...
0:06:05 > 0:06:08parsley, artichoke into the oil,
0:06:08 > 0:06:10then we will add dried tomatoes.
0:06:16 > 0:06:20The best way is to love your own food.
0:06:20 > 0:06:22When you love what you cook,
0:06:22 > 0:06:25you know, it is the best expression of what you are doing.
0:06:25 > 0:06:27A passion about what you do.
0:06:27 > 0:06:29And you believe in what you're doing.
0:06:33 > 0:06:35Gnocchi, sauce is done.
0:06:35 > 0:06:38Simple and genuine.
0:06:45 > 0:06:47That's so nice!
0:06:47 > 0:06:50So what do you think about it?
0:06:50 > 0:06:52That's already a good sign!
0:06:52 > 0:06:56It's amazing, and the sauce has just, like, transformed the gnocchi,
0:06:56 > 0:06:58but you can still taste the gnocchi.
0:06:58 > 0:07:00You can taste everything.
0:07:00 > 0:07:01The balance,
0:07:01 > 0:07:03it's everything.
0:07:03 > 0:07:04- Do you like it?- Yeah.
0:07:04 > 0:07:06It's brilliant.
0:07:06 > 0:07:08- I love it.- It's OK!
0:07:12 > 0:07:15The essence of Italian food
0:07:15 > 0:07:17is the ingredients need to be fresh.
0:07:17 > 0:07:21When you are able to pick from your garden
0:07:21 > 0:07:23fresh herbs,
0:07:23 > 0:07:25fresh vegetables,
0:07:25 > 0:07:29they will transfer in what you serve, which is the recipe...
0:07:29 > 0:07:32speaks of energy of life.
0:07:32 > 0:07:35Next we're going to do pappardelle pasta
0:07:35 > 0:07:37with peppers and sausage.
0:07:37 > 0:07:39It's amazing to be in this kitchen.
0:07:39 > 0:07:43The fresh produce that are lying around the kitchen have been grown in the garden.
0:07:43 > 0:07:47I don't even know if they've got a freezer. It's just brilliant.
0:07:48 > 0:07:52So, first we start frying the peppers.
0:07:52 > 0:07:54We're using red and yellow peppers.
0:07:54 > 0:07:57Beautiful are the colours.
0:07:57 > 0:07:59You know, the cooking is not just the tasting,
0:07:59 > 0:08:01but it's a wedding of feeling -
0:08:01 > 0:08:04you know, your eyes, your nose, your mouth -
0:08:04 > 0:08:08so we use red and yellow because they are happy.
0:08:08 > 0:08:12There we are starting the actual sauce.
0:08:12 > 0:08:16She added olive oil, butter and onion.
0:08:18 > 0:08:20You can just tell she loves her food,
0:08:20 > 0:08:23just so into the ingredients.
0:08:23 > 0:08:26I just feel really privileged to be here.
0:08:26 > 0:08:27Now, sausage time.
0:08:27 > 0:08:29Look at these - ah!
0:08:29 > 0:08:31First you sear flavour in
0:08:31 > 0:08:34and then you pierce fat out.
0:08:37 > 0:08:41Now introduce all the other ingredients on top of the sausage.
0:08:43 > 0:08:45You need to marry all the ingredients,
0:08:45 > 0:08:47so it's important to cook slowly, slowly
0:08:47 > 0:08:49for about 30 minutes.
0:08:56 > 0:08:58So, roll the dough,
0:08:58 > 0:09:01cut it, and there's the pappardelle.
0:09:04 > 0:09:08So 50% of the sausage we minced and put it back into the pan.
0:09:11 > 0:09:14This looks so good. It's like torture, waiting for it.
0:09:17 > 0:09:20A beautiful Parmigiano cheese.
0:09:22 > 0:09:26Here you are. This is the final dish now -
0:09:26 > 0:09:28pappardelle with peppers and sausage
0:09:28 > 0:09:30and a little bit of Parmigiano cheese.
0:09:34 > 0:09:36ALL: Mmm!
0:09:40 > 0:09:41That's amazing!
0:09:41 > 0:09:43It's so rich, really good.
0:09:43 > 0:09:48That is so good. It's amazing how a few little things make something taste so good.
0:09:48 > 0:09:51This has changed my opinions on gnocchi and pasta,
0:09:51 > 0:09:53because before, I didn't eat very much of it,
0:09:53 > 0:09:55but after tasting everything,
0:09:55 > 0:09:57it's become my new favourite thing.
0:10:04 > 0:10:06OK, now let's start. Squid.
0:10:06 > 0:10:09We're going to add inside
0:10:09 > 0:10:10tentacles,
0:10:10 > 0:10:12green olives, black olives,
0:10:12 > 0:10:15a few capers, some breadcrumbs
0:10:15 > 0:10:17and Parmigiano cheese.
0:10:19 > 0:10:21Good?
0:10:21 > 0:10:24OK, time to stuff the squid.
0:10:26 > 0:10:29It literally is amazing the flavours that they can put into the food,
0:10:29 > 0:10:32because there's so few ingredients in each dish -
0:10:32 > 0:10:34it's all just kind of singing from the same hymn sheet.
0:10:37 > 0:10:39We're going to sear the fish.
0:10:42 > 0:10:43And now, oregano.
0:10:45 > 0:10:46Cherry tomatoes.
0:10:46 > 0:10:49And we cook it slowly, slowly
0:10:49 > 0:10:51for 30 minutes.
0:10:51 > 0:10:54If you cook ten minutes, this will be terrible - too tough.
0:11:06 > 0:11:07Mmm!
0:11:08 > 0:11:09Oh, my God!
0:11:11 > 0:11:13MAMMA SPEAKS IN ITALIAN
0:11:13 > 0:11:15- She is happy that you are enjoying it.- It speaks for itself.
0:11:15 > 0:11:17It's like heaven!
0:11:17 > 0:11:20- It's amazing.- Simple. You know, we didn't do anything
0:11:20 > 0:11:23terribly difficult. So we'll leave you the kitchen now.
0:11:23 > 0:11:25Enjoy!
0:11:29 > 0:11:32It's been amazing, coming into their kitchen, cos, you know,
0:11:32 > 0:11:36we've been in kitchens with chefs shouting at you, and to come in a nice relaxed kitchen
0:11:36 > 0:11:39with a lady that's cooked for everyone - Liz Taylor,
0:11:39 > 0:11:41and Pierce Brosnan,
0:11:41 > 0:11:43and she's just given us a little insight
0:11:43 > 0:11:46into, you know, what she does.
0:11:57 > 0:12:00Now the amateurs are going to cook the family recipes
0:12:00 > 0:12:03that have been passed down for five generations.
0:12:05 > 0:12:09My family has lived in this house for the last 250 years.
0:12:09 > 0:12:11I was born in the house.
0:12:11 > 0:12:14My mother was born in the house, and her mother.
0:12:14 > 0:12:18Just my kids in the hospital, because the new generation, you know.
0:12:18 > 0:12:20But 250 years, always been here.
0:12:22 > 0:12:23I always say, "Cook poor
0:12:23 > 0:12:27"and the food will make you rich."
0:12:29 > 0:12:32Dale is cooking the pappardelle pasta
0:12:32 > 0:12:34with sausage and peppers.
0:12:34 > 0:12:36It's brilliant to cook for the family.
0:12:36 > 0:12:38Food is a way of life for the Italians,
0:12:38 > 0:12:41and I like to think that food's a way of life for me as well, really.
0:12:41 > 0:12:44I know the recipe, but it's probably not as good as Mamma's.
0:12:44 > 0:12:46I'll try and replicate it.
0:12:51 > 0:12:53- Dale, what are you making? - Sausage pappardelle.
0:12:53 > 0:12:55It's not something you're used to.
0:12:55 > 0:12:59You like little bits and pieces around a plate that you dig into individually.
0:12:59 > 0:13:02I do like kind of pretty plates of lots of stuff,
0:13:02 > 0:13:05but at the same time, I absolutely adore this type of cooking.
0:13:05 > 0:13:07I hope I can do it justice, because it's a knockout dish.
0:13:15 > 0:13:17Natalie will be serving the gnocchi
0:13:17 > 0:13:20with artichokes and sundried tomatoes.
0:13:20 > 0:13:22I've never made gnocchi in my life,
0:13:22 > 0:13:26but I'm learning, absorbing it quite quickly.
0:13:26 > 0:13:29But I think, instead of following recipe books,
0:13:29 > 0:13:30seeing it helps you learn it quicker.
0:13:30 > 0:13:33I think once they've cooked, it'll be all right.
0:13:33 > 0:13:37Hopefully they'll turn out just as perfect as their ones.
0:13:47 > 0:13:51- What about you, Nat? What are you doing?- I'm doing the gnocchi with the artichokes.
0:13:51 > 0:13:55- You're making the gnocchi yourself? - I've made it and it's been shocked.
0:13:55 > 0:13:56Hey! You shocked it.
0:13:56 > 0:13:59Yep, so I'm just getting these prepped up.
0:13:59 > 0:14:03- OK. How important is it for you to get those cooked quickly? - Very important,
0:14:03 > 0:14:07- cos otherwise, they start to lose their colour.- Yeah, OK. Happy with it?- Yeah, I'm happy.
0:14:12 > 0:14:15Larkin has taken on Mamma Agata's stuffed squid.
0:14:18 > 0:14:21There is a bit of pressure. I don't want to spoil their dish for them.
0:14:21 > 0:14:26They'll crucify me if I serve them some chewy squid.
0:14:37 > 0:14:39- Have you got the squid?- Yes.
0:14:39 > 0:14:41That is a beautiful dish.
0:14:41 > 0:14:43It is, yeah.
0:14:43 > 0:14:45Squid's a big part of Asian cooking,
0:14:45 > 0:14:49so it's quite nice to see it done in an Italian way.
0:14:49 > 0:14:51Is it really nice to see it done properly for a change?
0:14:51 > 0:14:55Yeah, well, I was going to try to ripple the skin off.
0:14:55 > 0:14:59It's quite weird seeing the skin on, but it works, you know.
0:14:59 > 0:15:01How do you feel about cooking for this family?
0:15:01 > 0:15:04I want to do the best I can for them,
0:15:04 > 0:15:06because they've been so hospitable,
0:15:06 > 0:15:07and I just want to give them a good meal.
0:15:16 > 0:15:18Actually tastes really good.
0:15:31 > 0:15:33I think what would really impress my mother
0:15:33 > 0:15:37is that if the contestants will show
0:15:37 > 0:15:39her passion and love
0:15:39 > 0:15:41for what they do.
0:15:41 > 0:15:45The way that we can realise that is just through their food.
0:16:11 > 0:16:12APPLAUSE
0:16:12 > 0:16:14Bravo!
0:16:15 > 0:16:16Look at that! Oh, Natalie.
0:16:16 > 0:16:18Thank you.
0:16:19 > 0:16:20Wow!
0:16:20 > 0:16:23- I hope you enjoy it.- Absolutely.
0:16:23 > 0:16:24Perfect.
0:16:28 > 0:16:30For 100 years.
0:16:30 > 0:16:32Phew! We did it, boys!
0:16:32 > 0:16:34They looked happy.
0:16:35 > 0:16:37Well done. That was good, weren't it?
0:16:58 > 0:17:01SHE SPEAKS ITALIAN
0:17:02 > 0:17:05She says that the dough is good.
0:17:05 > 0:17:08Just a little less flour in.
0:17:08 > 0:17:11The flavour, the sauce...
0:17:11 > 0:17:12Amazing.
0:17:23 > 0:17:26IN ITALIAN
0:17:28 > 0:17:30She says that the pasta is good
0:17:30 > 0:17:33and the sauce - the peppers, the sausage - are cooked well.
0:17:33 > 0:17:35Good job.
0:17:53 > 0:17:56I don't think he's cooked it long enough. What do you think?
0:17:56 > 0:17:59Just a little cooking,
0:17:59 > 0:18:01but the flavour is beautiful.
0:18:01 > 0:18:04Um...he did also a beautiful job.
0:18:04 > 0:18:07I just think the squid needs a little bit more cooking.
0:18:07 > 0:18:08But then, perfect.
0:18:11 > 0:18:13APPLAUSE
0:18:18 > 0:18:20You did really a good job.
0:18:20 > 0:18:21We really enjoyed it.
0:18:21 > 0:18:23And also Mamma wants to say something.
0:18:26 > 0:18:27IN ITALIAN
0:18:27 > 0:18:30She likes the way you made the pasta.
0:18:30 > 0:18:32The gnocchi also,
0:18:32 > 0:18:34it's not easy to make a gnocchi
0:18:34 > 0:18:36and they were very good.
0:18:36 > 0:18:38Then the fish...
0:18:38 > 0:18:40had a beautiful flavour,
0:18:40 > 0:18:42so truly,
0:18:42 > 0:18:44we are happy.
0:18:45 > 0:18:47APPLAUSE
0:18:48 > 0:18:50Fabulous! Well done.
0:18:52 > 0:18:55I've just absolutely loved it. Loved every minute of today.
0:18:55 > 0:18:57It's just been amazing.
0:18:57 > 0:19:00I kind of wish Mamma had a daughter. I could marry into the family then!
0:19:02 > 0:19:04Definitely a night to remember. Amazing surroundings.
0:19:04 > 0:19:07Amazing people, amazing food.
0:19:07 > 0:19:10It's been a lovely day, coming into their home and cooking.
0:19:10 > 0:19:13You'll never experience anything like this again.
0:19:15 > 0:19:18What an amazing way to start this extraordinary trip.
0:19:18 > 0:19:22Italy at its best. Food from the home and for the family.
0:19:22 > 0:19:25This journey just gets more and more exciting.
0:19:27 > 0:19:29Now we're going completely the other end of the scale.
0:19:39 > 0:19:40It's day two
0:19:40 > 0:19:43and the contestants have travelled north to Florence,
0:19:43 > 0:19:46to continue their Italian culinary journey.
0:19:49 > 0:19:51The birthplace of the Renaissance,
0:19:51 > 0:19:55this city is renowned for its rich artistic heritage
0:19:55 > 0:19:58as well as its famed Tuscan cuisine.
0:20:01 > 0:20:03It's amazing being in Florence,
0:20:03 > 0:20:06especially with studying it at school, the history of this town.
0:20:06 > 0:20:09I hope where we're going,, the chefs speak a form of English
0:20:09 > 0:20:12because if they're just yelling at us in Italian...
0:20:12 > 0:20:14Don't do that.
0:20:14 > 0:20:17I've watched programmes before, where they've gone into kitchens
0:20:17 > 0:20:22and they're French, and they just shout in French, and if they don't understand, they throw pots at them.
0:20:26 > 0:20:28In the heart of Florence
0:20:28 > 0:20:30lies the Enoteca Pinchiorri.
0:20:33 > 0:20:35Opened in 1979,
0:20:35 > 0:20:37this restaurant's interpretation
0:20:37 > 0:20:40of traditional Tuscan gastronomic cuisine
0:20:40 > 0:20:43has seen them hold three Michelin stars
0:20:43 > 0:20:45for almost a decade.
0:20:46 > 0:20:50Led by its indomitable owner, Annie Feolde,
0:20:50 > 0:20:54the Enoteca's food is the epitome of Tuscan culture,
0:20:54 > 0:20:58where colours and aromas are equally as important as taste.
0:20:58 > 0:21:00Our style of cooking here
0:21:00 > 0:21:05is so simple and so difficult at the same time.
0:21:05 > 0:21:07We are never satisfied,
0:21:07 > 0:21:09because we can always do more.
0:21:09 > 0:21:12It's a struggle and it's a passion, therefore, it's our life.
0:21:12 > 0:21:15Executive chef Italo Bassi
0:21:15 > 0:21:18has worked at the restaurant for 24 years
0:21:18 > 0:21:23and is the driving force behind the restaurant's perpetual reinvention.
0:21:42 > 0:21:44Today each of the contestants
0:21:44 > 0:21:48must learn and replicate a signature dish from the menu.
0:21:53 > 0:21:55This is a dream come true to me. I'm absolutely buzzing right now.
0:21:58 > 0:22:01Larkin is making the Doppi Ravioli,
0:22:01 > 0:22:05stuffed with guinea-hen stew and fresh burrata,
0:22:05 > 0:22:07then topped with Parmesan fondue
0:22:07 > 0:22:10and a thyme and meat gravy.
0:22:13 > 0:22:15- Have you prepared pasta before?- No.
0:22:15 > 0:22:17- This is the first time?- First time.
0:22:27 > 0:22:29We need the pasta very, very, very thin.
0:22:32 > 0:22:34- It's very thin.- Very, very thin.
0:22:36 > 0:22:37And now...
0:22:37 > 0:22:40our filling, it's in your hand...
0:22:47 > 0:22:50And the second filling, burrata.
0:23:01 > 0:23:03And we separate like this.
0:23:13 > 0:23:15And now we pinch our ravioli, like this.
0:23:35 > 0:23:37And now we prepare our dish.
0:23:43 > 0:23:45There it is. Parmesan sauce.
0:23:45 > 0:23:47A little bit, like this.
0:23:48 > 0:23:50Some meat sauce.
0:23:52 > 0:23:54Made with the bone.
0:23:54 > 0:23:56A little bit of fresh thyme -
0:23:56 > 0:23:58the leaves, like this.
0:24:00 > 0:24:01The plate is finished.
0:24:06 > 0:24:07Enjoy.
0:24:10 > 0:24:14My idea is an explosion of taste
0:24:14 > 0:24:16when you eat, so...
0:24:16 > 0:24:18I want a nice combination of taste.
0:24:18 > 0:24:20- This is my philosophy.- Mmm.
0:24:20 > 0:24:22That's so good!
0:24:22 > 0:24:24This is the nicest pasta I've ever had.
0:24:24 > 0:24:26- Good luck.- Thank you.
0:24:27 > 0:24:31Chef just made that look so easy. I've never seen anything like that.
0:24:31 > 0:24:33The ravioli just looks beautiful.
0:24:34 > 0:24:37It's the first time I'm going to make pasta,
0:24:37 > 0:24:40so I'm a little bit worried if I can replicate it or not,
0:24:40 > 0:24:42but it'll all be in the dough, I suppose.
0:25:10 > 0:25:12It's thin enough for me.
0:25:12 > 0:25:13It probably isn't as perfect as Chef's,
0:25:13 > 0:25:16but I'm not going to risk taking it any more.
0:25:18 > 0:25:23So, Natalie, now we start boiling the red onions and the potato.
0:25:24 > 0:25:28Natalie's dish is the Mora Romagnola -
0:25:28 > 0:25:30spit-roasted leg of pork and loin
0:25:30 > 0:25:33served with vinegar-caramelised red onions,
0:25:33 > 0:25:35olive oil mashed potato
0:25:35 > 0:25:38and mustard sauce.
0:25:42 > 0:25:45And then I put some red vinegar...
0:25:47 > 0:25:49..and the sugar, half and half...
0:25:51 > 0:25:54Now we put red onions inside.
0:25:54 > 0:25:56And we keep like this for two hours.
0:25:58 > 0:26:01Use the leg and the loin.
0:26:04 > 0:26:06Now we season.
0:26:08 > 0:26:10So now we have our leg on the spit
0:26:10 > 0:26:13for about 30, 40 minutes.
0:26:15 > 0:26:16Very hot,
0:26:16 > 0:26:19because I want the skin very crispy.
0:26:21 > 0:26:22Now just a few minutes in the oven.
0:26:22 > 0:26:26We start to caramelise the onions.
0:26:28 > 0:26:30Caramelised...very nice.
0:26:32 > 0:26:34Now we finish our plate.
0:26:41 > 0:26:42Put some sauce...
0:26:43 > 0:26:45And the plate is finished.
0:26:50 > 0:26:52It looks absolutely stunning.
0:26:52 > 0:26:54- Yes.- It's like a picture.
0:26:54 > 0:26:55Thank you very much.
0:26:58 > 0:26:59Nice?
0:27:01 > 0:27:02It's amazing.
0:27:02 > 0:27:06So...you can try to do for me this plate?
0:27:06 > 0:27:08I will do my very best to make it good for you,
0:27:08 > 0:27:09because that is stunning.
0:27:17 > 0:27:19I'm 100% determined to try and get this dish right.
0:27:19 > 0:27:22The thing I'm most worried about is the butchery of the pig,
0:27:22 > 0:27:25because I just don't want to hack off a left hand,
0:27:25 > 0:27:27because I am known to be accident-prone.
0:27:55 > 0:27:57This is going quite well.
0:27:57 > 0:27:58The pig's coming along nicely.
0:27:58 > 0:28:02The only thing I used to think you put on a spit-roast was a kebab.
0:28:02 > 0:28:03That beats any doner I've seen!
0:28:03 > 0:28:06So...yeah, it's all right.
0:28:14 > 0:28:16Dale has the dessert -
0:28:16 > 0:28:18a dish which took two years to develop.
0:28:18 > 0:28:20Titled "Coconut",
0:28:20 > 0:28:23it is made up of three sauces -
0:28:23 > 0:28:25a basil, an almond,
0:28:25 > 0:28:27and a coffee vanilla caramel.
0:28:29 > 0:28:31It's topped with an almond dacquoise,
0:28:31 > 0:28:32or meringue,
0:28:32 > 0:28:35then powdered iced coconut
0:28:35 > 0:28:37and a cream.
0:28:40 > 0:28:42They start with the basil gel.
0:28:42 > 0:28:45We're going to cook basil
0:28:45 > 0:28:47for 20 seconds.
0:28:47 > 0:28:48Blitz it.
0:28:52 > 0:28:55We only have to strain it and set it aside.
0:28:55 > 0:28:59At the same time, they have to make the almond cream.
0:28:59 > 0:29:01So once it's like that...
0:29:01 > 0:29:04you see it is boiling but not too much...
0:29:04 > 0:29:06it's ready.
0:29:06 > 0:29:07Fresh coffee...
0:29:07 > 0:29:10Then get the coffee caramel on the boil.
0:29:10 > 0:29:12We're going to put this one on a low heat.
0:29:12 > 0:29:15This sauce has two techniques -
0:29:15 > 0:29:17making a perfect caramel
0:29:17 > 0:29:19then adding the cream component.
0:29:19 > 0:29:22This is very important. Don't add the cream when it's cold,
0:29:22 > 0:29:25because otherwise, like, it will explode,
0:29:25 > 0:29:28because the cream is going to be too cold
0:29:28 > 0:29:30and the caramel is too hot.
0:29:35 > 0:29:37Just like that.
0:29:37 > 0:29:39As you can see, it didn't explode.
0:29:39 > 0:29:42What you need is the right point.
0:29:45 > 0:29:47We're going to start to plate up.
0:29:47 > 0:29:49Almond cream...
0:29:50 > 0:29:51..basil...
0:29:54 > 0:29:56..coffee cream,
0:29:56 > 0:29:58almond dacquoise...
0:30:00 > 0:30:03We're going to cover with frozen coconut powder.
0:30:15 > 0:30:16Oh, wow!
0:30:16 > 0:30:20It's probably the nicest dessert I've ever tried - genuinely.
0:30:20 > 0:30:21Thank you.
0:30:25 > 0:30:28It's just another level altogether.
0:30:28 > 0:30:31Everything you see a pro chef do in these environments,
0:30:31 > 0:30:32they may it look easy.
0:30:32 > 0:30:36You could kid yourself into thinking it's going to be a breeze,
0:30:36 > 0:30:37but I know it won't be like that.
0:30:43 > 0:30:45Dale has to watch out.
0:30:45 > 0:30:47We have two different creams,
0:30:47 > 0:30:50so he has to be careful on the preparation of each one,
0:30:50 > 0:30:54because each one has a different technique.
0:30:55 > 0:30:58We'll see after, when we taste it.
0:31:03 > 0:31:06Just made the almond cream. That's in the fridge, just cooling.
0:31:06 > 0:31:08I'm just making the basil water now,
0:31:08 > 0:31:10so I can get the basil gel in the fridge.
0:31:14 > 0:31:16Can the three British amateurs
0:31:16 > 0:31:19now cook to Italian three-star standards?
0:31:26 > 0:31:28I'm quite happy with these.
0:31:28 > 0:31:30They look similar-ish.
0:31:30 > 0:31:33They're not as precise as Chef's,
0:31:33 > 0:31:35but I mean, not bad for a first attempt.
0:31:50 > 0:31:53I've never made olive oil mashed potato before,
0:31:53 > 0:31:54so it's a bit different to...
0:31:54 > 0:31:57We have loads of butter at home, so it's a bit different.
0:31:57 > 0:31:59I need to make sure I've put enough olive oil in.
0:32:09 > 0:32:12It tastes all right. I just think it needs a little bit more oil.
0:32:12 > 0:32:14His one was a little bit greener.
0:32:14 > 0:32:17But I don't want to add too much,
0:32:17 > 0:32:19because you can't take it away.
0:32:21 > 0:32:26It's the moment of truth for Dale's volatile coffee cream caramel.
0:32:26 > 0:32:29I don't want caramel to be all over this kitchen.
0:32:29 > 0:32:31I'm slightly worried about my face.
0:32:43 > 0:32:45Looks like it's worked,
0:32:45 > 0:32:48so I'll get the seal of approval from Chef in a minute.
0:32:48 > 0:32:49Hopefully!
0:32:59 > 0:33:01I'm just hoping they stay together,
0:33:01 > 0:33:04because hopefully, I would have done it tighter, really.
0:34:05 > 0:34:06Very good, Larkin.
0:34:06 > 0:34:07It looks very nice.
0:34:07 > 0:34:09Thank you.
0:34:20 > 0:34:22The filling inside
0:34:22 > 0:34:23is very nice.
0:34:23 > 0:34:28I can taste there is an explosion of flavour.
0:34:29 > 0:34:30But...
0:34:30 > 0:34:34I cannot see the pinch of ravioli.
0:34:34 > 0:34:36You can pinch...
0:34:36 > 0:34:39one by one, and after you cut,
0:34:39 > 0:34:42I cannot see this shape.
0:34:43 > 0:34:44But...
0:34:44 > 0:34:47my compliment, because I know it is very difficult
0:34:47 > 0:34:50to prepare one kind of ravioli like this.
0:34:50 > 0:34:51Thank you.
0:34:51 > 0:34:54It was a pleasure. Thank you very much.
0:35:04 > 0:35:06For my first time making pasta,
0:35:06 > 0:35:08I think it was reasonably good.
0:35:10 > 0:35:14I'm a bit annoyed with myself that I forgot to pinch the actual pastas.
0:35:14 > 0:35:18But I'm just so glad to have had the opportunity to cook at this level.
0:35:18 > 0:35:20It's just made me want it even more.
0:35:27 > 0:35:29This skin is like dynamite.
0:35:29 > 0:35:32It is absolutely dripping in moisture,
0:35:32 > 0:35:35and it is really crunchy, nice skin,
0:35:35 > 0:35:37so I'm really pleased with myself.
0:35:37 > 0:35:38Really pleased.
0:36:04 > 0:36:06I hope he's pleased with it,
0:36:06 > 0:36:08but we'll just have to wait and see.
0:36:14 > 0:36:15Ladies first.
0:36:15 > 0:36:17Thank you very much.
0:36:17 > 0:36:18Oh!
0:36:21 > 0:36:22Thank you.
0:36:25 > 0:36:26Thank you very much.
0:36:37 > 0:36:39So, that's very nice. Look at this.
0:36:39 > 0:36:41Well-presented, isn't it?
0:36:41 > 0:36:43Yes, it is very nice.
0:36:44 > 0:36:46Very, very nice.
0:36:53 > 0:36:54I like it.
0:36:55 > 0:36:57The baby pork is really wonderful,
0:36:57 > 0:37:00with a very crispy skin.
0:37:00 > 0:37:03Mmm, that's very nice. Very good.
0:37:04 > 0:37:08The skin is perfect and the meat inside is very tender.
0:37:08 > 0:37:12The onions is a very nice combination,
0:37:12 > 0:37:14with acidity and sweet. Very nice.
0:37:14 > 0:37:16- My compliment.- Thank you.
0:37:16 > 0:37:18Just one thing.
0:37:18 > 0:37:22Next time in the...potato puree,
0:37:22 > 0:37:25- you can put a little bit more olive oil in.- OK.
0:37:25 > 0:37:28- We need them more soft...- OK.
0:37:28 > 0:37:29..with the olive oil,
0:37:29 > 0:37:31but the plate is very, very nice.
0:37:31 > 0:37:33My compliment.
0:37:33 > 0:37:35Thank you, Chef. Thank you.
0:37:35 > 0:37:37Thank you very much. Good luck.
0:37:39 > 0:37:41I just feel like...I don't know.
0:37:41 > 0:37:44It's like a dream, cos, you know, it's three Michelin stars.
0:37:44 > 0:37:46You don't expect to get that feedback.
0:37:48 > 0:37:50Obviously, I could have added a bit more olive oil,
0:37:50 > 0:37:53but everything else, especially down to the meat -
0:37:53 > 0:37:57that was the bit I was most worried about, and butchering it - all went right.
0:38:34 > 0:38:36Thank you very much. Mmm!
0:38:46 > 0:38:48It's my favourite dessert. Can you imagine?
0:38:50 > 0:38:51DALE: Pressure's on!
0:38:51 > 0:38:54So...let's try it.
0:39:08 > 0:39:11I know it's not easy to make this kind of dish,
0:39:11 > 0:39:13but...
0:39:13 > 0:39:17I have to say that the balance is very good.
0:39:17 > 0:39:19But only one thing...
0:39:19 > 0:39:22My portion was a little too small.
0:39:25 > 0:39:28But I have to say, for the first time, it was a good job.
0:39:28 > 0:39:33You've succeeded in showing all the different tastes,
0:39:33 > 0:39:35so my best compliments also.
0:39:35 > 0:39:36Thank you.
0:39:37 > 0:39:39The flavour is very, very nice.
0:39:39 > 0:39:40I like very much.
0:39:40 > 0:39:42I like the presentation,
0:39:42 > 0:39:44and I think...
0:39:44 > 0:39:45you did very nice work.
0:39:45 > 0:39:48Thank you very much. Thank you for having me. It's been a pleasure.
0:39:51 > 0:39:52That was intense.
0:39:53 > 0:39:56That was brutal. That was great. It was amazing. It was epic.
0:39:58 > 0:40:02I'm pleased with the feedback. I won't be chuffed unless I get 100%, and I didn't get 100%.
0:40:02 > 0:40:04So I'm pleased, but there's room for improvement.
0:40:16 > 0:40:18It's their final day in Italy
0:40:18 > 0:40:20and the amateurs are travelling north of Florence
0:40:20 > 0:40:22to Fiesole.
0:40:31 > 0:40:33Oh, it's a castle!
0:40:33 > 0:40:35That's amazing.
0:40:35 > 0:40:36Looks pretty cool.
0:40:38 > 0:40:41Do you think there's a king and a queen in there?
0:41:04 > 0:41:08Welcome to the stunning 11th-century Castello di Vincigliata.
0:41:08 > 0:41:12We've exposed you to the heart of Italian cuisine.
0:41:12 > 0:41:15Now we need to see what you've learned.
0:41:16 > 0:41:18Today we are gathering together
0:41:18 > 0:41:22some of the greatest names of the art world here in Florence.
0:41:22 > 0:41:25This is really special.
0:41:25 > 0:41:27These are Italians who love food.
0:41:27 > 0:41:31You job today is to cook them a three-course lunch.
0:41:33 > 0:41:35Go and show us how good you've become.
0:41:36 > 0:41:38Off you go.
0:41:42 > 0:41:43We took them first to Mamma Agata
0:41:43 > 0:41:46so they could learn the heart and soul of Italian food.
0:41:46 > 0:41:48Then we showed them the smart side of Italian food.
0:41:48 > 0:41:51They're going to have to draw on both those lessons now
0:41:51 > 0:41:52and do us one superb lunch.
0:41:55 > 0:41:58This is the first time we're going to see our three cook their own food.
0:41:58 > 0:42:00And it's got to impress.
0:42:05 > 0:42:08Dale has decided to make a starter -
0:42:08 > 0:42:12crab risotto with a crab-stuffed Parmesan crisp.
0:42:16 > 0:42:19The competition moves so fast, and you've got to try and show new skills and new things.
0:42:19 > 0:42:23I was never going to come into this level of competition
0:42:23 > 0:42:25and just cook a bog-standard risotto.
0:42:27 > 0:42:31I'm throwing myself out of my comfort zone with crabs and crab meat and Parmesan snaps.
0:42:35 > 0:42:37This dish is really about balancing those flavours
0:42:37 > 0:42:40and trying to apply what I've learnt throughout the week.
0:42:41 > 0:42:44Dale, big responsibility on your shoulders - you've got the starter.
0:42:44 > 0:42:46I'm making a crab risotto,
0:42:46 > 0:42:49so I've cooked a couple of crabs and picked the brown and the white meat.
0:42:49 > 0:42:52I used the white meat in Parmesan crisps.
0:42:52 > 0:42:54- You've got crab-flavoured Parmesan crisps?- Yeah.
0:42:54 > 0:42:56- Have you done these before?- No.
0:42:56 > 0:42:57Argh!
0:42:57 > 0:43:01These people here may know a thing or two about risotto, mate.
0:43:01 > 0:43:03Yeah, I've got to be on top of my game.
0:43:03 > 0:43:04Don't mess it up.
0:43:07 > 0:43:09Dale kicks off the whole show with a crab risotto.
0:43:09 > 0:43:13John, a crab risotto's a nice dish. It's got to be beautifully flavoured,
0:43:13 > 0:43:15because you can't get great presentation out of it.
0:43:15 > 0:43:18I have one small doubt at the back of my mind, a niggle.
0:43:18 > 0:43:21And that is cheese and seafood on a risotto.
0:43:21 > 0:43:24Usually if it's seafood, you don't put cheese anywhere near it,
0:43:24 > 0:43:27and he's made little Parmesan and white crab discs
0:43:27 > 0:43:29to sit on top of his risotto to make it pretty.
0:43:29 > 0:43:31I do wonder how the guests are going to take that.
0:43:36 > 0:43:39Larkin is roasting a suckling pig
0:43:39 > 0:43:41and serving it with potato fondant,
0:43:41 > 0:43:43celeriac puree,
0:43:43 > 0:43:44cavolo nero
0:43:44 > 0:43:46and an orange jus.
0:43:47 > 0:43:49Tell me how you're preparing the pig.
0:43:49 > 0:43:52I've taken the bones out of the back legs
0:43:52 > 0:43:54- and then I'm going to roast those. - Right.
0:43:54 > 0:43:55And what about the loin?
0:43:55 > 0:43:58Just roasting that whole and trying to get the skin nice and crispy.
0:43:58 > 0:44:02- So you're going to serve that on the bone?- I'll see how it turns out. I've never cooked it before,
0:44:02 > 0:44:04so I'll see what it looks like.
0:44:04 > 0:44:07- You've never cooked a suckling pig before?- No.
0:44:08 > 0:44:10So why are you doing it here?
0:44:10 > 0:44:13I've cooked pork a lot,
0:44:13 > 0:44:15so I thought it wouldn't be that much different.
0:44:15 > 0:44:16And cavolo nero?
0:44:16 > 0:44:19I'm going to take the stalk... I've never cooked with it before.
0:44:19 > 0:44:22I'll use the leaves, blanch them and then saute them to finish off.
0:44:22 > 0:44:24OK.
0:44:26 > 0:44:28- Good luck, Larkin.- Thanks, John. Cheers.
0:44:31 > 0:44:32John, I love it.
0:44:32 > 0:44:33It's got to look hearty
0:44:33 > 0:44:35and at the same time look smart,
0:44:35 > 0:44:38and that isn't easy, especially from a kitchen in a tent.
0:44:38 > 0:44:42He's never cooked a suckling pig before. He's never cooked cavolo nero before.
0:44:42 > 0:44:46Both those things are on his dish. Suckling pig and cavolo nero for a group of Italians?
0:44:46 > 0:44:47I mean, suckling pig here is a celebration.
0:44:47 > 0:44:50It's something you bring out and it's, you know,
0:44:50 > 0:44:51"Look at me!" type food.
0:44:51 > 0:44:54And cavolo nero is strong and big and butch.
0:44:54 > 0:44:56I just hope Larkin can cope with that.
0:45:01 > 0:45:04Natalie is making the dessert.
0:45:04 > 0:45:07We learnt so much stuff at the Michelin-starred.
0:45:07 > 0:45:09It just filled my head with so many ideas
0:45:09 > 0:45:12that I want to use going forward.
0:45:12 > 0:45:16I've decided to take a different approach to desserts -
0:45:16 > 0:45:17go in a more modern direction
0:45:17 > 0:45:20instead of more traditional desserts from now on.
0:45:24 > 0:45:26How do you feel about dessert, Natalie?
0:45:26 > 0:45:29Um...dessert's not always my strong point,
0:45:29 > 0:45:31but today I'm going to do a milk ice cream.
0:45:31 > 0:45:35I'm going to pickle some blackberries, using some dandelion and burdock,
0:45:35 > 0:45:37some honeycomb pieces
0:45:37 > 0:45:39and some little lavender flowers.
0:45:39 > 0:45:42- Have you got time to do all this, seriously?- I will get it done,
0:45:42 > 0:45:44and it will look like a picture for you.
0:45:44 > 0:45:45I like the dessert.
0:45:45 > 0:45:47All right? Do it. Do it well.
0:45:52 > 0:45:56She says she's turning her back on the traditional. She wants to go for something avant garde,
0:45:56 > 0:45:58something modern.
0:45:58 > 0:46:01Lots and lots of bits and pieces for her to do,
0:46:01 > 0:46:03and how's she going to make it look stunning?
0:46:25 > 0:46:28You have one hour, and we start serving lunch.
0:46:32 > 0:46:35Dale has been concentrating so hard on his risotto stock
0:46:35 > 0:46:39that he's neglected his Parmesan crisps.
0:46:44 > 0:46:46Those didn't work.
0:46:48 > 0:46:50No spares, so I'll just make some more now.
0:46:50 > 0:46:52No problem.
0:46:58 > 0:47:01Larkin's suckling pig is in the oven.
0:47:03 > 0:47:04Go on, son.
0:47:04 > 0:47:06Now he starts work on the fondant potatoes
0:47:06 > 0:47:09and celeriac puree.
0:47:09 > 0:47:11I haven't had a chance to practise this dish,
0:47:11 > 0:47:13so I don't really know what it tastes like.
0:47:13 > 0:47:16I just wonder, is there too much going on for a suckling pig?
0:47:16 > 0:47:18That's the only thing going through my mind at the moment.
0:47:20 > 0:47:21Yeah, big worry.
0:47:26 > 0:47:28Natalie's blackberries are pickled...
0:47:29 > 0:47:31..and the lavender seeded.
0:47:33 > 0:47:35But she's struggling with the honeycomb.
0:47:46 > 0:47:48The tray's too small so it's gone...
0:47:49 > 0:47:51Have you done that in honour of Vesuvius?
0:47:51 > 0:47:53In honour of the...who?
0:47:53 > 0:47:56- Vesuvius.- The place where they have the volcanoes?
0:47:56 > 0:47:59- That's right. Vesuvius is a volcano. - Ah!
0:47:59 > 0:48:01- Ah!- Ah, now I get it.
0:48:01 > 0:48:02Ah, good!
0:48:17 > 0:48:20The Florence art world has begun to arrive.
0:48:26 > 0:48:30What I'm interested in is the visual part of setting out the plates, because it is so rare
0:48:30 > 0:48:33where they're careful to this aspect of the food, so I'm curious.
0:48:35 > 0:48:38I would like to see how these chefs have combined
0:48:38 > 0:48:42their British background with Italian ingredients.
0:48:45 > 0:48:47It's great to have the opportunity
0:48:47 > 0:48:51of eating food from three different chefs.
0:48:51 > 0:48:52So it's great.
0:48:52 > 0:48:55It's a good challenge for them and I.
0:49:02 > 0:49:04All the guests are here, Dale. You've got 15 minutes left.
0:49:04 > 0:49:0715 minutes should be OK for time.
0:49:07 > 0:49:09- Are you up against it now? - It's just the rice.
0:49:09 > 0:49:12If the rice doesn't absorb enough liquid within the next 12 minutes,
0:49:12 > 0:49:14- then I'll be up against it.- Go on, mate.
0:49:14 > 0:49:16You kick the whole party off.
0:49:38 > 0:49:41I think the crab risotto with Parmesan snap
0:49:41 > 0:49:43could be very tasty. Perfect.
0:49:44 > 0:49:47Unusual combination. I would never put Parmesan on crab,
0:49:47 > 0:49:50so I am curious to know what that tastes like.
0:50:03 > 0:50:04Watch your rice, Dale.
0:50:18 > 0:50:21- Are you very happy with that rice? - I am happy with it.
0:50:21 > 0:50:23The stock was deep enough, the flavour's there.
0:50:24 > 0:50:26- That's good, Dale.- Very nice, Dale.
0:50:28 > 0:50:30Service, please.
0:50:40 > 0:50:42I would have liked a touch more stock
0:50:42 > 0:50:44just coming out of the bottom of the rice.
0:50:44 > 0:50:46Just a tiny bit more sauce, I'd have been happier.
0:50:57 > 0:50:59Dale's risotto is served
0:50:59 > 0:51:03with a crab-stuffed Parmesan crisp and lemon oil.
0:51:05 > 0:51:09I think the presentation is very nice.
0:51:09 > 0:51:15I like the combination. In Italy, it's not very used to put fish with cheese,
0:51:15 > 0:51:17so I can't wait to taste it.
0:51:24 > 0:51:27The risotto was a little bit al dente.
0:51:27 > 0:51:31To my taste, I would like better that little bit more cooked.
0:51:31 > 0:51:35I admit I like very much dishes with few ingredients
0:51:35 > 0:51:37with a very strong character.
0:51:37 > 0:51:39So I don't like very much mixtures.
0:51:39 > 0:51:41So I'm very partial.
0:51:41 > 0:51:44And the rice, it seems to be not very well cooked.
0:51:44 > 0:51:48Hmm? But it's an interesting experiment, you know?
0:51:56 > 0:51:59- It's not going to be cold, is it, Larkin?- I'm going to put it back in the oven to warm back up.
0:51:59 > 0:52:02- You going to warm your plates up? - Yeah.- Good. Please.
0:52:02 > 0:52:0315 minutes, mate.
0:52:09 > 0:52:13Roast suckling pig. It's a very difficult thing to cook,
0:52:13 > 0:52:15because it takes a long, long, long time.
0:52:15 > 0:52:18It has to be a very crispy...
0:52:18 > 0:52:21skin. That is what makes the difference.
0:52:21 > 0:52:22We'll see.
0:52:32 > 0:52:34You have to plate this up quickly or it'll go cold.
0:52:34 > 0:52:36Yes, Chef.
0:52:38 > 0:52:40I think Larkin's got a lot to put on that plate
0:52:40 > 0:52:42and he's going to have to make it look pretty.
0:52:42 > 0:52:45- Arrosto di maiale.- No, no, it's perfectly all right.
0:52:55 > 0:52:56Very nice.
0:52:56 > 0:52:58- Oh, yeah.- They cooked, Larkin?
0:52:58 > 0:52:59Um...
0:52:59 > 0:53:01They're a bit tough, actually.
0:53:08 > 0:53:09Service, please.
0:53:09 > 0:53:10Good job, mate. Well done.
0:53:14 > 0:53:16All I can do is just wait now.
0:53:16 > 0:53:18I've done all the hard work now. I just hope they like it.
0:53:29 > 0:53:32Larkin has made roast and braised suckling pig,
0:53:32 > 0:53:35served with cavolo nero,
0:53:35 > 0:53:37potato fondant,
0:53:37 > 0:53:39celeriac puree
0:53:39 > 0:53:40and an orange jus.
0:53:49 > 0:53:51I find it well-blended.
0:53:51 > 0:53:55I find it... The potato was not really well-cooked.
0:53:55 > 0:53:57And I liked very much the puree.
0:53:57 > 0:54:01It's OK. Cavolo nero tastes good with pig.
0:54:01 > 0:54:05The skin was not very crispy indeed. But that sometimes happens.
0:54:05 > 0:54:08But at the end, I enjoyed
0:54:08 > 0:54:09very much.
0:54:09 > 0:54:11The meat is cooked very well, I think.
0:54:11 > 0:54:13Moist and tender.
0:54:13 > 0:54:16Suckling pig is supposed to be the most tender meat
0:54:16 > 0:54:18you can have, you know.
0:54:19 > 0:54:21And, um...this is good.
0:54:27 > 0:54:30You look too relaxed to me. You know you've got 15 minutes?
0:54:30 > 0:54:32Don't worry. I'll get it done.
0:54:36 > 0:54:39There are a lot of ingredients in the dessert.
0:54:39 > 0:54:42So I'm very curious to know how they all blend in
0:54:42 > 0:54:44and how they taste.
0:54:58 > 0:55:00Your waiters are waiting.
0:55:00 > 0:55:01Come on, Nat.
0:55:09 > 0:55:11Service, please.
0:55:11 > 0:55:12Good, good, good.
0:55:15 > 0:55:16I think it's different.
0:55:16 > 0:55:19You don't get them flavours on a plate every day together,
0:55:19 > 0:55:23so hopefully they'll see there's something a bit unique about it.
0:55:32 > 0:55:35Natalie's dessert is a milk ice cream
0:55:35 > 0:55:37with honeycomb pieces,
0:55:37 > 0:55:39pickled blackberries,
0:55:39 > 0:55:40blackberry gel,
0:55:40 > 0:55:42lavender flowers
0:55:42 > 0:55:43and hazelnut dust.
0:55:50 > 0:55:52The ice cream was really good,
0:55:52 > 0:55:55and you can really perceive the milk taste.
0:55:55 > 0:55:57So I think this is a good choice.
0:55:57 > 0:55:59The taste was very good.
0:55:59 > 0:56:01It seduced me absolutely.
0:56:01 > 0:56:04And the lavender touch, it's great.
0:56:04 > 0:56:08I really thought the lavender was a very original touch to it,
0:56:08 > 0:56:11where I would have never thought of putting it in ice cream.
0:56:11 > 0:56:14I've never tasted a combination like it, so I think it really works.
0:56:29 > 0:56:32Thank you very much. It must have been hard work.
0:56:32 > 0:56:35And it was a great experience for us.
0:56:35 > 0:56:36So thank you again.
0:56:36 > 0:56:38APPLAUSE
0:56:45 > 0:56:48My Italy experience has been absolutely amazing.
0:56:50 > 0:56:51I enjoyed every bit of it.
0:56:53 > 0:56:56I'm getting my mojo back, my confidence,
0:56:56 > 0:56:57so hopefully, I can carry on.
0:57:02 > 0:57:04Overall, it's just been a once-in-a-lifetime opportunity
0:57:04 > 0:57:06and experience that I've really enjoyed.
0:57:08 > 0:57:10It's been stunning.
0:57:11 > 0:57:13I've absolutely loved Italy.
0:57:14 > 0:57:17It's gave me a different way of thinking
0:57:17 > 0:57:18and a different approach.
0:57:18 > 0:57:21It's something I won't forget in a hurry,
0:57:21 > 0:57:24and it's probably been my favourite part of the competition so far.
0:57:32 > 0:57:36Tomorrow night, it's the penultimate MasterChef.
0:57:38 > 0:57:42The three amateurs prepare to cook for the chefs' table.
0:57:43 > 0:57:47We need to make absolutely sure our finalists are up to it.
0:57:47 > 0:57:50You've brought the dish alive, and it's given me a great food memory.
0:57:56 > 0:57:59It's their once-in-a-lifetime chance
0:57:59 > 0:58:02to cook for four of the best chefs in the world.
0:58:02 > 0:58:03It needs to be superb.
0:58:05 > 0:58:07This is their Everest.
0:58:07 > 0:58:11My natural coolness is being tested.
0:58:24 > 0:58:26Subtitles by Red Bee Media Ltd