0:00:02 > 0:00:04Over the last six weeks,
0:00:04 > 0:00:0940 of the UK's brightest culinary talents have been fighting
0:00:09 > 0:00:13for the title that will propel them to the top of their profession.
0:00:17 > 0:00:20Now, just three remain.
0:00:24 > 0:00:26I really want to win this competition.
0:00:26 > 0:00:28This is the pinnacle for me.
0:00:28 > 0:00:33To come away being the winner would be absolutely amazing.
0:00:33 > 0:00:35This is probably the biggest achievement of my life,
0:00:35 > 0:00:39I'm really proud to be, you know, one of the finalists.
0:00:39 > 0:00:41To be in the final of Masterchef is something you never imagine
0:00:41 > 0:00:43you're going to do so yeah, it's massive for me.
0:00:43 > 0:00:46I have to cook the best food that I've cooked in the whole competition
0:00:46 > 0:00:48otherwise you're not going to win it.
0:00:50 > 0:00:57Tonight, Anton, Keri and Oli will cook for the last time
0:00:57 > 0:01:00as they battle to be crowned
0:01:00 > 0:01:04Professional Masterchef Champion 2012.
0:01:26 > 0:01:28I grew up all over the place, really.
0:01:30 > 0:01:32I was born in Sheffield
0:01:32 > 0:01:35then moved to Malta for five years.
0:01:37 > 0:01:39And then moved from there to Suffolk.
0:01:41 > 0:01:45And now I'm in London so, yeah, there's quite a bit of moving around.
0:01:47 > 0:01:50When Oli was little, he was a little bit different.
0:01:50 > 0:01:52I'd say quite a quirky, funny child.
0:01:56 > 0:01:57Very independent.
0:01:59 > 0:02:01He was in my kitchen all the time.
0:02:01 > 0:02:04From three, he used to drag a chair across and get all these
0:02:04 > 0:02:06ingredients down from the cupboard
0:02:06 > 0:02:09and he'd make food for us all the time.
0:02:10 > 0:02:12I was quite lazy as a teenager.
0:02:12 > 0:02:16I could have been academic, but I liked the girls and the sport,
0:02:16 > 0:02:17do you know what I mean?
0:02:19 > 0:02:23That's just what I enjoy doing, much more than going to lessons and that.
0:02:23 > 0:02:26The school - I was literally dragging him there
0:02:26 > 0:02:30so I was nicely surprised when he came to be a chef.
0:02:31 > 0:02:34I left school a year early and went and worked as a pot washer
0:02:34 > 0:02:35in, like, the local pub.
0:02:35 > 0:02:39After the pub, I realised that I needed to actually learn how to cook
0:02:39 > 0:02:42before I actually went and worked anywhere decent.
0:02:44 > 0:02:46When he first went to chef school,
0:02:46 > 0:02:49I phoned the first couple of mornings cos I didn't believe he'd be there.
0:02:49 > 0:02:52From there, I went to a catering company.
0:02:55 > 0:02:57And then I moved to London.
0:03:02 > 0:03:05When I first got here it was quite difficult.
0:03:05 > 0:03:08You don't really know anyone and you're going to work
0:03:08 > 0:03:1116, 17, 18 hours a day, come home, sleep, and get up again.
0:03:12 > 0:03:15But once you get in the groove of a good restaurant,
0:03:15 > 0:03:17it's like the best thing you can imagine.
0:03:19 > 0:03:22I don't, to be honest, do a lot when I'm out of the kitchen.
0:03:24 > 0:03:27Just chilling out, really.
0:03:27 > 0:03:29Seeing my mates when I can, you know?
0:03:31 > 0:03:35It's, like, the most enjoyable job you could possibly have.
0:03:35 > 0:03:37I never get up in the morning and think, "Ohh".
0:03:37 > 0:03:38I just like going to work.
0:03:38 > 0:03:40I'm really proud of Oliver.
0:03:40 > 0:03:44The most important thing for me is that he's found something he's so passionate about.
0:03:44 > 0:03:47He's a young man and he's just going ahead with life
0:03:47 > 0:03:49and really making stuff happen.
0:03:49 > 0:03:50Yeah, I'm more than proud!
0:03:51 > 0:03:54And now that I'm cooking, I'd say that I love grafting.
0:03:54 > 0:03:57It's the only thing that I like working hard at,
0:03:57 > 0:04:00and I don't feel like I'm working hard when I do it.
0:04:00 > 0:04:02Service, please.
0:04:02 > 0:04:04So it must be the right thing for me.
0:04:06 > 0:04:08Oli impressed me from the very beginning.
0:04:08 > 0:04:12I could see the makings of a true chef, of a great chef.
0:04:12 > 0:04:16That's very good, Oli. I would very easily eat all of that.
0:04:16 > 0:04:21For such a young chef to have developed such a classic style.
0:04:22 > 0:04:26Mouth-wateringly, meltingly good.
0:04:26 > 0:04:27It's a very good dish.
0:04:28 > 0:04:32That's the sort of dish I'd polish off, happy boy.
0:04:32 > 0:04:35Oli's invention test of that egg yolk ravioli,
0:04:35 > 0:04:37I thought was fantastic.
0:04:37 > 0:04:39Ohh, that is heavenly.
0:04:39 > 0:04:43It was precision personified.
0:04:43 > 0:04:46The lowest point of the competition was, without a doubt, the skills test.
0:04:46 > 0:04:50There's Gregg and Monica sort of standing there, and a sea urchin.
0:04:50 > 0:04:53I've never seen one of them in my life.
0:04:55 > 0:04:59I just knew as soon as I saw it... I knew I was going to go down.
0:04:59 > 0:05:02Oh, Oli, Oli, Oli.
0:05:02 > 0:05:06I think, throughout the competition, your confidence goes up and down quite a lot, you know.
0:05:06 > 0:05:09You have moments where you get really good comments
0:05:09 > 0:05:11and you come out and you're beaming.
0:05:11 > 0:05:13The rabbit dish, that was my favourite...
0:05:13 > 0:05:15I'd probably say my best dish.
0:05:15 > 0:05:18That's not business class, that's first-class.
0:05:18 > 0:05:20The highlight of the whole competition for me
0:05:20 > 0:05:23was the service at Marcus Wareing.
0:05:23 > 0:05:24I got a bit of a hammering.
0:05:24 > 0:05:27- What's wrong with that?- Not enough cabbage.- So why are you here?
0:05:27 > 0:05:30You've just identified what was wrong with it, so what are you doing here?
0:05:30 > 0:05:32But yeah, I really enjoyed it, you know.
0:05:32 > 0:05:35It was in a proper kitchen, pushing - it was good fun.
0:05:35 > 0:05:37Good, go, table 16, well done, Oli.
0:05:37 > 0:05:41You know, what can you say about The Fat Duck? It's wicked, isn't it?
0:05:41 > 0:05:44I saw stuff that I've never seen in my life.
0:05:44 > 0:05:46Oh, Oli.
0:05:46 > 0:05:50That is of the gods, isn't it?
0:05:50 > 0:05:53When you add it all together, what you've done,
0:05:53 > 0:05:55and the pressure of being here, it is hard work
0:05:55 > 0:05:58but I would recommend it, for sure, to any chefs.
0:06:10 > 0:06:12Obviously, now I've got to the final and stuff,
0:06:12 > 0:06:14it gives you a little confidence boost
0:06:14 > 0:06:17and you think, "I must have done all right to get here."
0:06:17 > 0:06:20I've always wanted to work within the best restaurants.
0:06:20 > 0:06:23I know that if I did win it, a lot would come my way.
0:06:25 > 0:06:28It would give me the opportunities that I've wanted the whole time -
0:06:28 > 0:06:29to work in the best restaurant.
0:06:29 > 0:06:32You know, the best restaurants in the country,
0:06:32 > 0:06:33the best restaurants in the world.
0:06:44 > 0:06:50I grew up in Erith. From two years to when I moved out when I was 18.
0:06:50 > 0:06:52Yay, which was great.
0:06:52 > 0:06:57I grew up with two brothers and two sisters.
0:06:58 > 0:06:59I was number three.
0:07:01 > 0:07:05I think, as a kid, I was maybe a little bit cheeky.
0:07:07 > 0:07:09But not TOO cheeky!
0:07:11 > 0:07:15My earliest memory of food was every day there was a cake and a dessert.
0:07:16 > 0:07:19So we were pretty lucky.
0:07:19 > 0:07:21When I said I was going to make some cakes,
0:07:21 > 0:07:23she used to come there straightaway.
0:07:24 > 0:07:26She just used to get her fingers in.
0:07:26 > 0:07:29It was great watching Mum cook, like, something savoury
0:07:29 > 0:07:32but you always got a treat when Mum cooked the dessert.
0:07:34 > 0:07:35She was very inquisitive.
0:07:37 > 0:07:40She really wanted to know about it straight from the off.
0:07:41 > 0:07:46From the age of about 13 or 14, I kind of knew what I wanted to do.
0:07:47 > 0:07:52I worked collecting glasses and worked in a chip shop, you know.
0:07:52 > 0:07:55So there was always some kind of catering thing there.
0:07:57 > 0:08:00My first job in a hotel was pretty daunting.
0:08:00 > 0:08:05You know, 16 years old, walking into a massive kitchen,
0:08:05 > 0:08:06it was quite overwhelming.
0:08:08 > 0:08:11But I've always loved making desserts because of Mum.
0:08:11 > 0:08:13- Hello.- Hello.
0:08:14 > 0:08:16The pastry just blew me away.
0:08:16 > 0:08:18Just making a bread pudding.
0:08:18 > 0:08:22- Mine always comes out hard. - Perhaps you cook it too long.
0:08:22 > 0:08:23- Fruit.- Enough!
0:08:23 > 0:08:26To make the most beautiful-looking chocolate cakes,
0:08:26 > 0:08:29and things like that, I just fell in love with it.
0:08:31 > 0:08:33She won Chef Of The Year...
0:08:33 > 0:08:34At 18.
0:08:34 > 0:08:37That's when we thought, "Oh, she's got something here."
0:08:40 > 0:08:44There isn't anything that I don't like about my job.
0:08:44 > 0:08:45I enjoy what I do,
0:08:45 > 0:08:49I love what I do and I wouldn't want to do anything else.
0:08:50 > 0:08:54She's worked so very hard to get to where she is
0:08:54 > 0:08:57and we are very, very proud of her.
0:09:02 > 0:09:08I'd worked in hotels, worked in restaurants, done events...
0:09:10 > 0:09:14..but Masterchef came along and made me rethink
0:09:14 > 0:09:17what I kind of want to do.
0:09:17 > 0:09:21I can just see bigger and better things on the horizon.
0:09:24 > 0:09:27I don't mind admitting I've been impressed by Keri
0:09:27 > 0:09:29from the moment she walked in.
0:09:29 > 0:09:31I remember my first day on Masterchef
0:09:31 > 0:09:33and when we pulled that cloth back -
0:09:33 > 0:09:36Oh, my word, this is actually happening.
0:09:36 > 0:09:38She did a dessert as soon as she walked in here.
0:09:38 > 0:09:41A brioche pudding with toasted almonds and pears.
0:09:41 > 0:09:46That is delightful. For a first invention test, you are good.
0:09:48 > 0:09:51I thought "Wahey! This is my sort of chef!"
0:09:51 > 0:09:54And she managed to step it up round by round.
0:09:54 > 0:09:57It's a lovely, light starter,
0:09:57 > 0:09:59it's very, very good.
0:09:59 > 0:10:01Thank you.
0:10:01 > 0:10:04Mate, that is lovely. That's quality, quality cooking.
0:10:06 > 0:10:10I had low points. That whole critics experience.
0:10:10 > 0:10:1420 minutes to go and everything still raw on my bench!
0:10:14 > 0:10:15I'm never going to do it.
0:10:15 > 0:10:17- How long do you need?- Another hour.
0:10:17 > 0:10:20- Another hour?!- Yes.
0:10:20 > 0:10:23I don't know if it was a low or high experience, but I got it done.
0:10:23 > 0:10:25- I don't quit.- No, you are not a quitter, are you, Keri?
0:10:25 > 0:10:27No, Chef.
0:10:27 > 0:10:30This is food made by someone who wants to feed you.
0:10:30 > 0:10:36I thought my highlight was at Tom Kerridge's, which was fantastic.
0:10:36 > 0:10:37Thank you, Keri.
0:10:37 > 0:10:40If you do it like that all night long, I'll be very happy, yeah?
0:10:40 > 0:10:42I loved every second I was there
0:10:42 > 0:10:45and I really didn't want to leave.
0:10:45 > 0:10:48She came back and made a beautifully, stunningly good lamb dish.
0:10:48 > 0:10:53This is a very, very fine dish. I think you've got it.
0:10:53 > 0:10:56She has got a lightness of touch with her desserts.
0:10:56 > 0:10:59She's produced something that's actually very beautiful.
0:10:59 > 0:11:01Yes, this is great.
0:11:01 > 0:11:04Seriously, this is very, very good.
0:11:04 > 0:11:07- Keri, it looks great.- Thank you.
0:11:08 > 0:11:12People that I looked on when I was younger as my mentors,
0:11:12 > 0:11:14like Michel Roux Senior -
0:11:14 > 0:11:19just to speak to me and say how amazing it was just blew me away!
0:11:19 > 0:11:21I was happy with that.
0:11:22 > 0:11:25It is a perfect dessert. You are doing wonder.
0:11:25 > 0:11:29Well done, Keri. You can be proud. Thank you.
0:11:29 > 0:11:30APPLAUSE
0:11:30 > 0:11:33I believe in myself a lot more as a chef
0:11:33 > 0:11:35than when I first started this competition.
0:11:35 > 0:11:39The people that have critiqued my food have said some amazing things.
0:11:39 > 0:11:40That's perfect, OK, Keri?
0:11:40 > 0:11:42Now I've got to start believing it.
0:11:42 > 0:11:46All that passion, all that desire,
0:11:46 > 0:11:49the flavour she conjures up in her food -
0:11:49 > 0:11:53She's just the DJ that gets everybody dancing.
0:11:53 > 0:11:59It's been exhausting, surreal, a little bit daunting,
0:11:59 > 0:12:01fantastically great fun...
0:12:03 > 0:12:06..and a brilliant learning experience.
0:12:18 > 0:12:20I was born in Plymouth.
0:12:20 > 0:12:22I grew up five miles away from Sparkwell
0:12:22 > 0:12:25in a little village called Ivybridge.
0:12:27 > 0:12:29Dad was a lagger in the dockyard.
0:12:29 > 0:12:33Mum was a household cook for nuns in a nunnery.
0:12:33 > 0:12:37Always had vegetables growing, always had fresh food on the table.
0:12:37 > 0:12:40It was a real celebration when you sat down for dinner.
0:12:42 > 0:12:45I've got a brother that's in the Army.
0:12:46 > 0:12:49I had a brother that passed away at 16.
0:12:51 > 0:12:53My brother had muscular dystrophy.
0:12:53 > 0:12:56It's a breakdown of your muscle fibres and basically,
0:12:56 > 0:12:57in the end, you die at a very young age.
0:13:00 > 0:13:02So we had a bit of a heartache when I was younger.
0:13:02 > 0:13:05Trying to, you know, fight through that.
0:13:08 > 0:13:10I was a bit of a rebel, really.
0:13:10 > 0:13:12I didn't really pay much attention at school
0:13:12 > 0:13:14and kind of got myself into a little bit of trouble.
0:13:16 > 0:13:18But if I went round a friend's house,
0:13:18 > 0:13:21I'd be the person that wakes up in the morning making everyone breakfast,
0:13:21 > 0:13:24and would always be cooking lunch for friends.
0:13:24 > 0:13:26So I've always had that love. It's in you, I think.
0:13:26 > 0:13:30Sometimes you need to find a goal in life
0:13:30 > 0:13:31and go for it.
0:13:34 > 0:13:36I met Clare when I was about 15.
0:13:36 > 0:13:37We both used to hang around,
0:13:37 > 0:13:40go to the beach, and have beach parties as kids.
0:13:40 > 0:13:42I went away travelling, done my bits and bobs,
0:13:42 > 0:13:46and then somehow our paths crossed.
0:13:46 > 0:13:48We met up again a few years later in a bar.
0:13:48 > 0:13:52After having a few drinks, he came along and slapped my bum
0:13:52 > 0:13:53and that was it.
0:13:53 > 0:13:55There we are 10½ years later.
0:13:56 > 0:13:59We've been together ten years and married two weeks.
0:14:05 > 0:14:09Thanks to Masterchef, I had to cut my honeymoon short.
0:14:09 > 0:14:12We spent most of our honeymoon on the beach with a pad
0:14:12 > 0:14:13and pen, writing recipes!
0:14:15 > 0:14:19Ever since I've known Anton, he's always been into food.
0:14:19 > 0:14:20He's obsessed.
0:14:24 > 0:14:27He's always wanted to have his own place to be able
0:14:27 > 0:14:29to put his own stamp on somewhere.
0:14:29 > 0:14:34Clare's dad phoned up and said I've heard of a little pub in Sparkwell.
0:14:34 > 0:14:36It's weird that you're back in your own village.
0:14:36 > 0:14:38It's kind of like it was meant to be.
0:14:40 > 0:14:43- A lamb and a pork, please, yeah? - Yes, Chef.
0:14:44 > 0:14:47Very local lad. You know, everyone knows everyone.
0:14:47 > 0:14:50It's that kind of lifestyle I love.
0:14:50 > 0:14:52It's an amazing feeling to have your own place.
0:14:52 > 0:14:54Watercress, please, dressed with olive oil.
0:14:55 > 0:14:57When you've got to worry about the wage bill,
0:14:57 > 0:14:59making sure the business runs smoothly,
0:14:59 > 0:15:02there's a massive amount of, like, sleepless nights
0:15:02 > 0:15:03worrying about that.
0:15:03 > 0:15:05- Good to go, Chef? - Yeah, ready to rock'n'roll.
0:15:05 > 0:15:09My role is looking after the front of house.
0:15:09 > 0:15:11'It's been really hard, the last year...'
0:15:11 > 0:15:13The mussels?
0:15:13 > 0:15:15'..opening a new business'
0:15:15 > 0:15:18and now we're just starting to find our feet.
0:15:21 > 0:15:22It hasn't been a bad year at all.
0:15:25 > 0:15:29Got the pub, got married and if I was to win Masterchef,
0:15:29 > 0:15:32it would make 2012 probably the best year of my life.
0:15:35 > 0:15:36The nerves got to me at the start.
0:15:36 > 0:15:39We done the skills test and I don't know what happened to me.
0:15:39 > 0:15:41I was possessed.
0:15:41 > 0:15:42I don't think I'd shake this much!
0:15:42 > 0:15:46'My hands were all over the shop, very stressful.'
0:15:46 > 0:15:49I was ginger when I started. I think I'm starting to go grey.
0:15:49 > 0:15:51I love to see Anton cooking.
0:15:51 > 0:15:54His food is imaginative, beautiful, creative,
0:15:54 > 0:15:56but above all, it tastes good.
0:15:56 > 0:15:59When I sit in restaurants and I have dishes like this,
0:15:59 > 0:16:03I actually would consider giving myself over completely to gluttony.
0:16:05 > 0:16:08It looked wonderful, and it tasted just as good.
0:16:09 > 0:16:12To have this great-tasting food - really delicious.
0:16:12 > 0:16:14As I've settled into the competition,
0:16:14 > 0:16:16I think I've got stronger and stronger.
0:16:16 > 0:16:20Anton's mackerel dish was truly unbelievable.
0:16:20 > 0:16:24You've taken a humble mackerel and given it, like, superstar status.
0:16:24 > 0:16:26I thought "Oh, my word, where have you come from?"
0:16:26 > 0:16:29It wasn't a flash in the pan, either.
0:16:29 > 0:16:33Anton is incredibly inventive and he also manages to pack
0:16:33 > 0:16:35so much work into the plate of food.
0:16:35 > 0:16:37He did five ways with the guinea fowl.
0:16:37 > 0:16:41You know, I was really sweating to get that out.
0:16:41 > 0:16:45I don't know how you get this stuff done in an hour, but keep doing it.
0:16:45 > 0:16:50It's Anton's creative flair that absolutely wowed the critics.
0:16:50 > 0:16:52This is a carrot cake.
0:16:52 > 0:16:55It's just full of surprises, and full of interest
0:16:55 > 0:16:57and I could carry on eating it for ever.
0:16:58 > 0:17:01For me, going to the Hand and Flowers was my biggest highlight so far.
0:17:01 > 0:17:04It's where I want to be. It's the style of food I love.
0:17:04 > 0:17:06Lovely food tonight, Chef, well done.
0:17:06 > 0:17:07Well done.
0:17:10 > 0:17:12Chef's table was a very hard service.
0:17:12 > 0:17:1535 plates of food for some of the best chefs in the world!
0:17:15 > 0:17:17Come on, Ant! Come on. Big push.
0:17:19 > 0:17:21That was good.
0:17:21 > 0:17:25They're idols of mine. They're like film stars to me.
0:17:25 > 0:17:27Thoroughly, thoroughly good dish.
0:17:27 > 0:17:29I would sell this, happily, in my restaurant.
0:17:30 > 0:17:34It was an experience that I'll take away for the rest of my life.
0:17:34 > 0:17:36Anton is so good, he's almost faultless.
0:17:36 > 0:17:38He's just an artist at work.
0:17:48 > 0:17:51It's just been an amazing experience.
0:17:51 > 0:17:54I really feel proud of myself for getting this far,
0:17:54 > 0:17:58but to be a winner would be an even bigger achievement,
0:17:58 > 0:18:00but you've got to be positive with life, you know.
0:18:00 > 0:18:02I'm a finalist!
0:18:17 > 0:18:21The talent of these three chefs has been forged in the white heat
0:18:21 > 0:18:22of the Masterchef competition.
0:18:22 > 0:18:24They've worked with some of the greatest chefs,
0:18:24 > 0:18:27they've been in some of the most demanding kitchens.
0:18:27 > 0:18:30Now their final test. One of these is going to be our champion.
0:18:35 > 0:18:38Check on. Let's go.
0:19:06 > 0:19:08Incredible privilege to watch you develop.
0:19:10 > 0:19:14Three courses now stand between you and the title.
0:19:16 > 0:19:19We know you're good, but are you good as your neighbour?
0:19:23 > 0:19:27Three hours, three plates of food.
0:19:28 > 0:19:29Let's go out with a bang.
0:19:47 > 0:19:48It's the Masterchef final.
0:19:48 > 0:19:51You don't think you can just sort of get away with doing
0:19:51 > 0:19:52a half-decent meal.
0:19:52 > 0:19:54It has to be, like, your best.
0:19:54 > 0:19:58It has to be better than anything I've cooked throughout the competition.
0:20:00 > 0:20:03Oli. What is it you're cooking for us?
0:20:03 > 0:20:06Starter is poached lobster with a chicken cannelloni bisque
0:20:06 > 0:20:08- and a pea salad.- Get in there, Oli.
0:20:08 > 0:20:12Main course is duck passetire, roasted duck breast
0:20:12 > 0:20:13and orange-glazed endive.
0:20:13 > 0:20:15What's a passetire? Like a pie?
0:20:15 > 0:20:19It's normally a braise wrapped in pate a bric, but I'm wrapping it in potato string instead.
0:20:19 > 0:20:20I'll deep fry it.
0:20:20 > 0:20:23Love the sound of that. Lovely textures. Crispy. Mmm. Dessert?
0:20:23 > 0:20:28Dessert - Calvados parfait with some sort of maple tuiles...
0:20:28 > 0:20:29Ah!
0:20:29 > 0:20:32..blackberry, fennel and caramelised apples.
0:20:32 > 0:20:35- That's a lovely menu, Oli. - Only if I nail it today.
0:20:35 > 0:20:38When I'm in my own kitchen, I'm more than confident.
0:20:38 > 0:20:42It's just when you get here, you sort of... It's all on your back.
0:20:42 > 0:20:44And I know how good their food's going to be,
0:20:44 > 0:20:48so I'm going to have to get it all bang-on.
0:20:48 > 0:20:51Oli has got the menu from heaven.
0:20:51 > 0:20:55That has got Gregg Wallace written all over it. I LOVE it!
0:20:57 > 0:21:00I love the sound of Oli's starter. A chicken cannelloni.
0:21:02 > 0:21:04But flavoured with lobster.
0:21:06 > 0:21:08And a really intense lobster bisque sauce.
0:21:10 > 0:21:12And all of that with sweet pea.
0:21:12 > 0:21:15That's plate-lickingly delicious.
0:21:17 > 0:21:19I've never cooked the dish before.
0:21:19 > 0:21:22It is a risk, but I know how to make a chicken mousse.
0:21:26 > 0:21:28I know how to make pasta.
0:21:29 > 0:21:31I know how to poach a lobster.
0:21:32 > 0:21:35And I know how to make a pea salad!
0:21:37 > 0:21:40Oli's main course, he's cooking his duck in two different ways.
0:21:40 > 0:21:43He's cooking his duck breast in a water bath.
0:21:44 > 0:21:47And he's confit-ing the legs.
0:21:50 > 0:21:53He's going to shred the meat once it's cooked.
0:21:55 > 0:21:59And then wrap it in some shredded potato, and deep-frying it.
0:22:01 > 0:22:03It sounds heavenly.
0:22:05 > 0:22:08He's serving with his duck a bitter endive
0:22:08 > 0:22:11that's been glazed with a little bit of orange
0:22:11 > 0:22:13and that's going to add sweetness.
0:22:16 > 0:22:19Clever boy. I'm telling you - I'm lovin' it!
0:22:21 > 0:22:25Oli's dessert, I love the Calvados parfait.
0:22:25 > 0:22:30It's like a semifreddo, an ice cream that's only just set.
0:22:36 > 0:22:38Serving it with glazed apple.
0:22:40 > 0:22:43A hint of fennel, which I think could work.
0:22:43 > 0:22:47That aniseed flavour with apple and Calvados could be good.
0:22:49 > 0:22:53Oli is making a little maple tuile to go with his dessert.
0:22:54 > 0:22:57Because it's desperately in need of a crunch.
0:22:59 > 0:23:02Classic dishes, classic Oli. Go for it, boy.
0:23:04 > 0:23:07I put so much thought into what I'm cooking.
0:23:07 > 0:23:10I feel like if I get them bang-on, I think they'll be good enough,
0:23:10 > 0:23:13but that's the hard bit, isn't it. Getting it all right.
0:23:17 > 0:23:19It's a lot easier said than done.
0:23:28 > 0:23:31One hour's gone! A third of the way through now.
0:23:41 > 0:23:45There's no-one more determined than me. There isn't.
0:23:45 > 0:23:48It's all guns blazing today.
0:23:48 > 0:23:52It's got to be right. I can't afford to make any mistakes.
0:23:57 > 0:23:58Keri. How do you feel?
0:23:58 > 0:24:00Nervous as normal.
0:24:00 > 0:24:02I don't think it's right if you're not nervous.
0:24:02 > 0:24:04So what is it you're cooking for us?
0:24:04 > 0:24:07Today your starter is a mackerel tartare
0:24:07 > 0:24:10with crispy poached quail eggs,
0:24:10 > 0:24:13prosciutto crisps and green apple vinaigrette.
0:24:13 > 0:24:17The main course is duck with confit duck leg,
0:24:17 > 0:24:21bok choy, and spiced beets.
0:24:21 > 0:24:25And the dessert is a green olive and pistachio cake
0:24:25 > 0:24:29with a white chocolate parfait, and marshmallow.
0:24:29 > 0:24:34A lot of interesting combinations there. Some classic and some not so.
0:24:34 > 0:24:35Yeah.
0:24:35 > 0:24:39What is it in this menu that is going to make you the champion?
0:24:39 > 0:24:41There's a lot of emotion that's gone into my cooking.
0:24:41 > 0:24:44There's a lot more emotion going in it today.
0:24:44 > 0:24:48So hopefully it kind of puts me one step ahead.
0:24:50 > 0:24:52Hopefully.
0:24:55 > 0:24:59For me, Keri's menu sounds as if she's really going for it.
0:24:59 > 0:25:01The starter of mackerel tartare
0:25:01 > 0:25:04is not just your ordinary raw chopped-up mackerel.
0:25:04 > 0:25:06No.
0:25:06 > 0:25:09She's serving some smoked mackerel with it,
0:25:09 > 0:25:12that's reinforcing that mackerel flavour
0:25:12 > 0:25:14but giving it a hint of smokiness.
0:25:14 > 0:25:18Seasoned with a bit of green apple to give it a hint of sharpness.
0:25:20 > 0:25:22And a green apple vinaigrette.
0:25:24 > 0:25:27Some prosciutto crisps.
0:25:27 > 0:25:30And some crispy quail eggs.
0:25:36 > 0:25:38That is going to add texture
0:25:38 > 0:25:41and a different dimension to the raw chopped mackerel.
0:25:45 > 0:25:46I can't wait.
0:25:49 > 0:25:51Keri's main course is roasted and confit duck
0:25:51 > 0:25:55with Chinese five-spice and some bok choy.
0:25:55 > 0:25:59We're bordering Chinese duck here. That could be beautiful.
0:26:02 > 0:26:04The duck's going to be confited completely.
0:26:04 > 0:26:06It's got to be thoroughly cooked.
0:26:08 > 0:26:10It's all down to timings.
0:26:14 > 0:26:17They're going to be cubed and deep-fried in Panko crumbs.
0:26:22 > 0:26:23And a duck sausage.
0:26:28 > 0:26:32The garnish on the duck is going to be spiced beetroots. I love beetroot.
0:26:32 > 0:26:36They'll bring a lovely sweetness to the duck dish.
0:26:36 > 0:26:38That is right up my alley.
0:26:38 > 0:26:41That is something I really want to get stuck into.
0:26:43 > 0:26:48What is intriguing me the most about Keri's menu is the dessert.
0:26:48 > 0:26:53Keri's dessert is olive and pistachio cake with marshmallows,
0:26:53 > 0:26:57raspberries, and a white chocolate parfait.
0:26:59 > 0:27:02I think I'm most worried about the...marshmallow.
0:27:04 > 0:27:07Making the marshmallows is not easy to get right.
0:27:10 > 0:27:13They have to have that right texture, nice and bouncy
0:27:13 > 0:27:15and springy, but not chewy.
0:27:18 > 0:27:22White chocolate parfait and marshmallows together
0:27:22 > 0:27:24sounds very, very sweet to me.
0:27:24 > 0:27:28But hopefully it should be offset with a bit of saltiness from the cake.
0:27:34 > 0:27:37To put green olives into a dessert -
0:27:37 > 0:27:39it's different, but it works really well.
0:27:39 > 0:27:41I think it works really well.
0:27:41 > 0:27:44But it's a very fine line.
0:27:44 > 0:27:47It's very difficult to judge this and to get it right
0:27:47 > 0:27:50but if anybody's going to do it, Keri will.
0:27:50 > 0:27:52These are definitely dishes I would never have cooked.
0:27:52 > 0:27:55From day one, I was always pretty simple,
0:27:55 > 0:27:58but if you can't push yourself in the final
0:27:58 > 0:28:01then there's no point you being here.
0:28:01 > 0:28:03If she gets it right - wow.
0:28:09 > 0:28:13An hour and a half left! Warning - it's going to fly.
0:28:17 > 0:28:20The menu that I'm cooking today is my style of food.
0:28:20 > 0:28:22It's three plates that are very close to my heart
0:28:22 > 0:28:24and I think that's what food's got to be about.
0:28:24 > 0:28:27You've got to have passion in what you do and believe in your food.
0:28:27 > 0:28:30If you don't believe in it, there's no point cooking it.
0:28:33 > 0:28:35Hi, Anton. So what is your menu?
0:28:35 > 0:28:38It's a cured pan-fried pollock with squid ink crumble,
0:28:38 > 0:28:42elderflower and brown shrimp beurre noisette and mascarpone cheese.
0:28:42 > 0:28:45Then for my main course, roasted venison loin with beetroots,
0:28:45 > 0:28:49ox heart and then a little ballotine of the trimmings,
0:28:49 > 0:28:52wrapped in stinging nettle on the plate as well,
0:28:52 > 0:28:55so it's a use of all of the ingredients that I've got, really.
0:28:55 > 0:28:58And for my dessert - a chocolate caramel centre,
0:28:58 > 0:29:02banana parfait rolled in banana chips, digestive base,
0:29:02 > 0:29:06basically banoffee pie, but taken in my own adaption of it, really.
0:29:06 > 0:29:09I love the sound of your menu, Anton. I really do.
0:29:09 > 0:29:11But the only thing that worries me is there's so much
0:29:11 > 0:29:15going on on this dessert. It's very, very complex.
0:29:15 > 0:29:18It's not an easy dish, but that's why I'm doing it for the final.
0:29:18 > 0:29:21With all due respect, you have never done anything simple.
0:29:21 > 0:29:22No!
0:29:22 > 0:29:25- Have you had bigger days than this? - No, not at all.
0:29:25 > 0:29:27I'm supposed to say my wedding day, aren't I?!
0:29:27 > 0:29:29You got married during this competition,
0:29:29 > 0:29:30you cut your honeymoon short.
0:29:30 > 0:29:32Yeah, lost a lot of sleepless nights
0:29:32 > 0:29:35and I haven't really seen my wife since I've been doing this, so...
0:29:35 > 0:29:36It's been hard.
0:29:36 > 0:29:38But this is what it's all about, really.
0:29:38 > 0:29:41You get a chance in life and you've just got to take it, really.
0:29:41 > 0:29:44Anton, get your head down. You've got a lot of work to do.
0:29:44 > 0:29:45Yes, Chef.
0:29:47 > 0:29:50The final three dishes, they are hard-core.
0:29:50 > 0:29:53There's a lot of elements and I've only got three hours to do it,
0:29:53 > 0:29:55so I'm going to be sweating today.
0:29:55 > 0:29:57I really have to push it out there, I think.
0:30:00 > 0:30:04If there was ever a go-for-it menu, that is Anton's.
0:30:04 > 0:30:07Absolutely got his sleeves rolled up.
0:30:07 > 0:30:10He's opened the culinary arsenal and he's gunning for it, mate.
0:30:13 > 0:30:16Anton is giving us a starter of pollock that's been marinated
0:30:16 > 0:30:18in elderflower and salt.
0:30:20 > 0:30:22Then he's adding more elderflower,
0:30:22 > 0:30:25and a brown butter sauce with some shrimps.
0:30:28 > 0:30:33And then squid ink crumble. I've never seen that before in my life.
0:30:39 > 0:30:42It's slightly weird but it's Anton.
0:30:42 > 0:30:45And he is an incredibly talented chef.
0:30:47 > 0:30:50His main course is about as meaty and as beefy as it gets.
0:30:54 > 0:30:56Venison that's been rolled in cocoa.
0:31:00 > 0:31:02And tiny little nettle leaves that have been stuffed
0:31:02 > 0:31:04with pieces of venison.
0:31:08 > 0:31:10Again, it's intense flavours.
0:31:12 > 0:31:14Anton's very brave using ox heart.
0:31:14 > 0:31:17It's not something that we come across very often. But I love it.
0:31:17 > 0:31:20The texture can be a bit chewy if it's overcooked
0:31:20 > 0:31:22so I'm expecting it to be very pink.
0:31:22 > 0:31:26Deep, rich, really good. I can't wait for that.
0:31:28 > 0:31:31My dessert is going to be the hardest challenge today.
0:31:31 > 0:31:36He's got 17 elements going on. I mean, that's just colossal!
0:31:38 > 0:31:41Just to start, he has to temper that chocolate.
0:31:47 > 0:31:52And then make sure it's set. And then put caramel inside and set that.
0:31:58 > 0:32:02When you break into it, a load of salted caramel is going to come out.
0:32:04 > 0:32:05That is delicious!
0:32:11 > 0:32:15We've got a banana parfait as well going on there!
0:32:18 > 0:32:22Anton is using a bit of yuzu juice, Japanese citrus fruit,
0:32:22 > 0:32:26which will add a touch of acidity and bitterness to this dessert.
0:32:26 > 0:32:29I think it really does need it.
0:32:35 > 0:32:39But he has taken on a monumental cookery task.
0:32:39 > 0:32:42That is not so much putting a menu together,
0:32:42 > 0:32:44that is like the labours of Hercules.
0:32:47 > 0:32:51I'm going to double-check, do the double-tick, double-tick everything.
0:32:51 > 0:32:52I might even tick it four times
0:32:52 > 0:32:55just to make sure everything's cooked perfectly.
0:33:01 > 0:33:03It's hard cos you've got to get all those three dishes up
0:33:03 > 0:33:07at one time as well, so it's not an easy task for anyone, really.
0:33:14 > 0:33:18Right. Just 30 minutes left. Serious time now, isn't it?
0:33:20 > 0:33:21All going to plan?
0:33:21 > 0:33:23Yeah, I've got two more jobs I need to do.
0:33:23 > 0:33:27What do you mean, two? You've got about 100 jobs on the go here.
0:33:27 > 0:33:30- I know.- Look at the bench! It's everywhere. Is it going to happen?
0:33:30 > 0:33:31Yeah.
0:33:34 > 0:33:36- You doing OK, Keri?- Yeah.
0:33:36 > 0:33:37Worried about anything?
0:33:37 > 0:33:39Yeah, just plating up on time.
0:33:39 > 0:33:43Keri, you've never had timing issues. Don't start now.
0:33:48 > 0:33:51You look terribly, terribly organised and focused
0:33:51 > 0:33:53and in charge of your section.
0:33:53 > 0:33:55I don't like to let people down.
0:33:56 > 0:33:57Final ten minutes.
0:34:13 > 0:34:15All three of our chefs are full-on.
0:34:15 > 0:34:17They are concentrated, they are focused.
0:34:17 > 0:34:21That is just a celebration of culinary art.
0:34:21 > 0:34:24There is enough good cooking in here to sink a battleship.
0:34:30 > 0:34:32Five minutes.
0:34:32 > 0:34:34Come on, please.
0:34:38 > 0:34:40Eeh!
0:34:41 > 0:34:43I left it in the fridge, not the freezer.
0:34:43 > 0:34:45Get it back in the freezer.
0:34:45 > 0:34:48Come on, you've got two minutes. It's on full blast.
0:34:58 > 0:34:59Last touches.
0:35:10 > 0:35:12That's it! Time's up!
0:35:24 > 0:35:26OK, Oli. Up you come.
0:35:40 > 0:35:43Oli's starter is butter-poached lobster
0:35:43 > 0:35:45with a smoked chicken mousse cannelloni,
0:35:45 > 0:35:50crispy chicken skin, sugar snap peas, pea shoots,
0:35:50 > 0:35:53a pea puree and a lobster bisque sauce.
0:35:55 > 0:35:58I love the presentation, Oli. It's incredibly colourful.
0:35:58 > 0:36:01Especially on that lovely black plate.
0:36:01 > 0:36:04It's extremely appetising and very pleasing to the eye.
0:36:11 > 0:36:13There are some great skills here.
0:36:13 > 0:36:15That pasta is beautifully rolled out, beautifully cooked.
0:36:15 > 0:36:17The cannelloni is lovely and light
0:36:17 > 0:36:20and that hint of smokiness is really a pleasure.
0:36:20 > 0:36:24The sauce is full of intensity, full, full of flavour,
0:36:24 > 0:36:28and of course these lovely peas in different shapes and forms.
0:36:28 > 0:36:30It's a very well-balanced dish.
0:36:30 > 0:36:33My only little issue is with the lobster.
0:36:33 > 0:36:35I find it ever so slightly underdone.
0:36:41 > 0:36:45The sea sweetness of lobster and the garden sweetness of pea
0:36:45 > 0:36:50with the fish depth of your bisque in-between is wonderful, wonderful.
0:36:53 > 0:36:57For his main course, Oli has cooked roast duck breast,
0:36:57 > 0:37:01a confit duck leg wrapped in potato string,
0:37:01 > 0:37:06orange-glazed endive, carrot puree, pickled carrots,
0:37:06 > 0:37:11braised cabbage and a duck, Madeira and white wine sauce.
0:37:18 > 0:37:20The duck is perfectly cooked.
0:37:20 > 0:37:23Lovely brown, rendered-down, crispy skin
0:37:23 > 0:37:26and beautiful and moist and tender.
0:37:26 > 0:37:28Very, very good.
0:37:28 > 0:37:31The little passetire is nice and crispy on the outside.
0:37:31 > 0:37:33Lovely flavour of the potato
0:37:33 > 0:37:35and then that wonderful sweet,
0:37:35 > 0:37:39well-seasoned and well-cooked confit duck.
0:37:39 > 0:37:43The sauce is just liquid nectar. Really very, good.
0:37:43 > 0:37:46Exceptionally good cooking. Gosh!
0:37:46 > 0:37:48It's a delicious plate of food.
0:37:54 > 0:37:58You've got moist, beautifully cooked, seasoned duck,
0:37:58 > 0:38:00and everywhere throughout that plate
0:38:00 > 0:38:05is sympathetic little mellow hints of sweetness. Everywhere.
0:38:05 > 0:38:11This is classic technique Oli at his best without a single mistake.
0:38:11 > 0:38:15A dish of absolute perfection. It's got us both drooling.
0:38:17 > 0:38:21Finally, Oli's dessert is a Calvados and fennel seed parfait,
0:38:21 > 0:38:24served with balls of caramelised apple,
0:38:24 > 0:38:26blackberries and a maple tuile.
0:38:27 > 0:38:33It came out only just frozen. So this is not obviously how you wanted it.
0:38:39 > 0:38:42That Calvados parfait is absolutely heavenly.
0:38:42 > 0:38:46It's light, it's creamy, it's silky and it's got a great punch
0:38:46 > 0:38:49of that apple brandy without being overpowering,
0:38:49 > 0:38:52and then you crunch on the odd fennel seed there,
0:38:52 > 0:38:55which adds a little aniseed aftertaste.
0:38:55 > 0:38:59Really very good. Such a shame it's not the finished dish.
0:39:05 > 0:39:08I love that Calvados parfait cos that is warmth spreading over
0:39:08 > 0:39:10all of your palate.
0:39:10 > 0:39:13Really nice and warming. Those apples have got caramel on them.
0:39:13 > 0:39:17They're like little toffee apples. You get a bit of a crunch of sugar.
0:39:17 > 0:39:21But it's when you crunch on a fennel seed that's been coated in sugar
0:39:21 > 0:39:23so it's sweet aniseed -
0:39:23 > 0:39:26I can't remember having that flavour combination before
0:39:26 > 0:39:28and I'm in love with it.
0:39:30 > 0:39:33Chefs, I know what you're like, you won't be happy cos of the errors,
0:39:33 > 0:39:36but let me tell you, I'm just blown away by it.
0:39:36 > 0:39:41So clever. So sophisticated, your food. Thank you very much indeed.
0:39:41 > 0:39:43- Off you go.- Thank you very much.
0:39:48 > 0:39:50Nice. Nice.
0:39:52 > 0:39:53I am a bit disappointed to be honest.
0:39:53 > 0:39:56If I hadn't messed up the dessert and put it in the fridge,
0:39:56 > 0:39:58things might have been a bit better now.
0:39:58 > 0:40:02But you know, stuff like that happens. It still tasted good.
0:40:04 > 0:40:07It's just a shame, but everything else I was really happy with.
0:40:08 > 0:40:10Keri. Up you come.
0:40:19 > 0:40:21Look at you.
0:40:22 > 0:40:25Keri's starter is a mackerel tartare
0:40:25 > 0:40:29served with crispy poached quail eggs,
0:40:29 > 0:40:32marinated cucumber cubes, prosciutto crisps,
0:40:32 > 0:40:37horseradish sour cream, and a green apple vinaigrette.
0:40:37 > 0:40:41This is a really beautiful plate, Keri. Absolutely stunning.
0:40:41 > 0:40:44It's almost like a little rock garden. Really wonderful.
0:40:50 > 0:40:53I think it looks beautiful, and it actually tastes even better.
0:40:53 > 0:40:55It really does.
0:40:55 > 0:40:57I've never had a mackerel tartare
0:40:57 > 0:41:00with a little bit of smoked mackerel in it,
0:41:00 > 0:41:05and it's just a hint, but it lifts the whole taste of the mackerel
0:41:05 > 0:41:07and it works. It's lovely.
0:41:07 > 0:41:10And then when you bite into the tartare,
0:41:10 > 0:41:12you occasionally get a crunch of apple as well
0:41:12 > 0:41:15and then it's another burst of flavour
0:41:15 > 0:41:19and the apple dressing is sweet, sour and it's a perfect accompaniment.
0:41:19 > 0:41:25So it's got the texture, it's got the flavour, it's got the look. Yeah.
0:41:25 > 0:41:28What can I say? Just well done, Keri.
0:41:28 > 0:41:31Great. Brilliant. Love it.
0:41:37 > 0:41:41The unmistakable oily, fresh strength of mackerel,
0:41:41 > 0:41:45matched brilliantly with little sharp bits of apple,
0:41:45 > 0:41:49texture comes from the crisp ham and you've made the egg crispy.
0:41:49 > 0:41:51That's perfectly seasoned as well.
0:41:51 > 0:41:57It's stunningly good. It really, really is fantastic.
0:41:57 > 0:41:59Cor, Keri.
0:42:00 > 0:42:05For her main, Keri has cooked Chinese five-spice duck breast,
0:42:05 > 0:42:11confited duck leg cubes and duck sausage with roasted pak choi,
0:42:11 > 0:42:15spiced baby beets, spring onions and a duck jus.
0:42:16 > 0:42:19A very beautiful plate of food again, Keri.
0:42:19 > 0:42:21A lot of thought has gone into this presentation.
0:42:27 > 0:42:29Beautifully cooked duck, pink,
0:42:29 > 0:42:34nice skin that's been glazed with an almost Asian-style kind of glaze.
0:42:34 > 0:42:37The sausage, well-seasoned.
0:42:37 > 0:42:41Your confit that you'd reshaped into a little cube
0:42:41 > 0:42:42is really very good.
0:42:42 > 0:42:45Crispy on the outside and very moist on the inside.
0:42:45 > 0:42:49The bok choy has got a really nice crunch to it.
0:42:49 > 0:42:53There's lots of textures going on on this plate here, which is great.
0:42:58 > 0:43:00This for me is a perfect fusion dish.
0:43:00 > 0:43:03This is East meets West very successfully.
0:43:03 > 0:43:06It's very difficult to do, but you've done it brilliantly.
0:43:06 > 0:43:10I love the five-spice on the duck. That gives it a Chinese duck feel.
0:43:10 > 0:43:13I like the sausage, I like the duck breast, I like the confit cube.
0:43:13 > 0:43:15I like the lot.
0:43:15 > 0:43:16Thank you.
0:43:20 > 0:43:24Keri's dessert is green olive and pistachio cake,
0:43:24 > 0:43:27with a white chocolate parfait, marshmallows,
0:43:27 > 0:43:30fresh raspberries, and a raspberry coulis.
0:43:36 > 0:43:39A very well-made pistachio and olive cake.
0:43:39 > 0:43:41It's really light, rich,
0:43:41 > 0:43:44and goes beautifully well with the white chocolate parfait.
0:43:44 > 0:43:47White chocolate parfait, very light, creamy,
0:43:47 > 0:43:49the right amount of white chocolate in there.
0:43:49 > 0:43:51Hitting the right notes.
0:43:51 > 0:43:53The whole dessert is held together in my view
0:43:53 > 0:43:55by a beautiful raspberry coulis
0:43:55 > 0:43:58that adds real sharpness to it and not too much sugar.
0:43:58 > 0:44:01It's a very fine dessert, showing off great skills,
0:44:01 > 0:44:03which we knew you had in pastry.
0:44:11 > 0:44:12Cor!
0:44:12 > 0:44:15I tell you what, you are just making me really,
0:44:15 > 0:44:17really happy with your food today.
0:44:17 > 0:44:21Really, really, really happy. I absolutely love it.
0:44:21 > 0:44:24The white chocolate parfait is just a beautiful texture
0:44:24 > 0:44:27and taste sensation. It's so mellow!
0:44:27 > 0:44:30But the one that gets me that I love,
0:44:30 > 0:44:34cos I've never had anything like it, is the olive and pistachio cake.
0:44:34 > 0:44:39It is delightful. I love this. Absolutely love it.
0:44:41 > 0:44:44Keri, the three plates you've put in front of us today
0:44:44 > 0:44:47are testimony to an unbelievable journey.
0:44:47 > 0:44:48Thank you.
0:44:48 > 0:44:53You have now elevated your cuisine to something very, very special.
0:44:53 > 0:44:55You should be very proud of yourself.
0:44:57 > 0:45:00Well done, Chef. Very, very well done. Off you go.
0:45:12 > 0:45:16The judges' comments made me feel ecstatic. I couldn't stop smiling.
0:45:16 > 0:45:18I was like a little hamster.
0:45:22 > 0:45:24Anton. Your turn.
0:45:36 > 0:45:40I can only admire the amount of work that you have put into these
0:45:40 > 0:45:41three plates of food.
0:45:43 > 0:45:46Anton's starter is elderflower marinated pollock,
0:45:46 > 0:45:51served with a brown shrimp and elderflower beurre noisette,
0:45:51 > 0:45:56squid ink and malt vinegar crumble, white asparagus and mascarpone.
0:45:57 > 0:46:02Looks beautiful, Anton. Very smart, very elegant. It's typical of you.
0:46:09 > 0:46:12Beautifully seasoned and perfectly cooked piece of pollock.
0:46:12 > 0:46:15It's just flaking off there and it's wonderful.
0:46:15 > 0:46:18The squid ink and malt vinegar crumbles works perfectly
0:46:18 > 0:46:20with that pollock as well.
0:46:20 > 0:46:22It adds that lovely bit of acidity.
0:46:22 > 0:46:26The little shrimps in the shrimp butter's really nice.
0:46:26 > 0:46:29It's excellent cooking. Perfect seasoning.
0:46:35 > 0:46:39I've never really tasted anything quite like this dish.
0:46:39 > 0:46:43The whole thing melts in together in a beautifully soft, buttery,
0:46:43 > 0:46:47fishy, salty, aromatic delight.
0:46:50 > 0:46:54Anton's main course is a cocoa marinated loin of venison,
0:46:54 > 0:46:59accompanied by a nettle ballotine stuffed with venison trim,
0:46:59 > 0:47:04pan-seared ox heart with spinach, wild mushrooms and gherkins,
0:47:04 > 0:47:10roasted beetroot, a celeriac puree and a dark chocolate jus.
0:47:16 > 0:47:18Ah! Gosh, Anton.
0:47:20 > 0:47:22This is good.
0:47:22 > 0:47:23The venison is perfectly cooked
0:47:23 > 0:47:27and it's got a lovely bitter exterior from the cocoa powder.
0:47:27 > 0:47:32A little nettle parcel. I find this stuffing absolutely glorious,
0:47:32 > 0:47:33absolutely fabulous idea.
0:47:33 > 0:47:36The sauce is just heavenly.
0:47:36 > 0:47:39It's rich without being cloying or sticky.
0:47:39 > 0:47:44Those little beetroot are absolutely packed full of flavour.
0:47:44 > 0:47:50Lovely, glorious. For me, it works. It's a beautiful plate of art.
0:47:50 > 0:47:51Thank you very much.
0:47:56 > 0:47:59This dish is not for the faint-hearted.
0:47:59 > 0:48:03It doesn't give you a hug. This gets you in a bear hug embrace.
0:48:03 > 0:48:06Honestly, mate, you are playing with some very bold flavours.
0:48:06 > 0:48:08The meatiness inside the nettles
0:48:08 > 0:48:11and the strength of the nettle as well is wonderful.
0:48:11 > 0:48:15The sauce with the venison is sweet, rich and sharp.
0:48:15 > 0:48:18And the pepper in there - spicy, it's hot,
0:48:18 > 0:48:21there's sweetness on that dish.
0:48:21 > 0:48:24That is big, bold, bad cooking.
0:48:26 > 0:48:30For his dessert, Anton has made a dark chocolate cylinder filled
0:48:30 > 0:48:34with caramel, a banana parfait coated in banana chips,
0:48:34 > 0:48:39with shards of honeycomb tuile, and a banana bread disc,
0:48:39 > 0:48:44banana and yuzu juice puree and finished with roast banana,
0:48:44 > 0:48:47caramel dots and popping candy.
0:48:48 > 0:48:51That's all you've done, is it?
0:48:51 > 0:48:55It looks great! That's craftsmanship. That's really nice.
0:48:55 > 0:48:56Thank you ever so much.
0:48:58 > 0:49:00Ah! Ah!
0:49:05 > 0:49:10That is an absolutely amazingly brilliant taste sensation.
0:49:10 > 0:49:15Nothing is too sweet, nothing is too rich, everything is mellow,
0:49:15 > 0:49:18everything is for the diner, you can taste them all individually
0:49:18 > 0:49:20if you like, you could mash 'em all up in a big bowl
0:49:20 > 0:49:23and stir it round and eat it with a ladle.
0:49:23 > 0:49:25It's an absolute work of art to look at and mate,
0:49:25 > 0:49:28that is just a beautiful pudding to eat.
0:49:35 > 0:49:38It's strange because you've got banana, you've got cream,
0:49:38 > 0:49:40chocolate and caramel.
0:49:40 > 0:49:43All those kind of things you would associate with being very rich
0:49:43 > 0:49:45and sticky and heavy. They're not.
0:49:45 > 0:49:48A beautiful chocolate cylinder filled with caramel inside,
0:49:48 > 0:49:52it could be too sweet, but it's actually not.
0:49:52 > 0:49:53It's beautifully judged.
0:49:53 > 0:49:58The banana parfait is light, not too rich, a bit of salt as well.
0:49:58 > 0:50:01And all these flavour notes work perfectly.
0:50:01 > 0:50:04It's a very, very well-balanced dessert.
0:50:07 > 0:50:09I'm stumped for words.
0:50:11 > 0:50:13Anton, thank you very, very much indeed.
0:50:24 > 0:50:27Amazed. Amazed with what Gregg said.
0:50:27 > 0:50:30And Michel, he picks out the fine details,
0:50:30 > 0:50:34and when he's not picking out any details and he's lost for words,
0:50:34 > 0:50:37then you think, "yeah", you know you've done well.
0:50:43 > 0:50:46Food fit for a Masterchef final and now
0:50:46 > 0:50:50we have got the toughest judging decision of the whole competition.
0:50:50 > 0:50:55One of you of course is going to be our champion. Thank you so much.
0:50:55 > 0:50:57Brilliant. Off you go.
0:50:59 > 0:51:03Look how good they are. Look how good they are.
0:51:08 > 0:51:10You all right? Happy?
0:51:12 > 0:51:14EXHALES DEEPLY
0:51:14 > 0:51:16So unreal.
0:51:19 > 0:51:23I thought that was fantastic. I really did.
0:51:23 > 0:51:26What a joy.
0:51:26 > 0:51:30That was just like eating in three different top-class restaurants,
0:51:30 > 0:51:33one after the other. That was unbelievably good.
0:51:35 > 0:51:39Some of Oli's food was absolutely stunning. Absolutely stunning.
0:51:39 > 0:51:42Some of his food was just perfect.
0:51:42 > 0:51:45I thought his lobster and pea salad was delicious.
0:51:45 > 0:51:50The amount of work that went into that, the precision was unbelievable.
0:51:50 > 0:51:53But the lobster needed more cooking.
0:51:53 > 0:51:56I absolutely adored the duck dish that Oli gave us.
0:51:56 > 0:51:59I thought that was first-class cooking.
0:51:59 > 0:52:02Everything on that plate was absolutely perfect.
0:52:02 > 0:52:06It was a fault-free plate of delicious food.
0:52:06 > 0:52:09It was true classic cooking at its best.
0:52:09 > 0:52:12Oli's dessert - he had issues with the blast freezer.
0:52:12 > 0:52:15But the flavour of that brandy in the parfait
0:52:15 > 0:52:20and fennel seeds in it that had been coated in sugar first.
0:52:20 > 0:52:24Brilliant ideas, modern food rooted in the classics.
0:52:24 > 0:52:25It really was great.
0:52:25 > 0:52:29Such a shame he didn't have enough time to complete that dish.
0:52:32 > 0:52:36I wouldn't say I've done enough to win, to be honest.
0:52:36 > 0:52:39I think if I'd nailed my dessert, I would've said,
0:52:39 > 0:52:42"Maybe I have done enough."
0:52:42 > 0:52:44But I didn't nail it.
0:52:44 > 0:52:47But at the same time, I was really happy with my two dishes
0:52:47 > 0:52:50so it's quite a nice feeling just to finish on giving them
0:52:50 > 0:52:52at least two really nice plates.
0:52:52 > 0:52:55I love the young fella and his food is incredible.
0:52:55 > 0:53:00But when you look at the quality and the strength of Keri and Anton,
0:53:00 > 0:53:02you've got to pick out the mistakes of Oli
0:53:02 > 0:53:04and say "You've put yourself out, mate."
0:53:04 > 0:53:07It's very sad and I'm sorry to say
0:53:07 > 0:53:10that Oli has just made one mistake too many.
0:53:15 > 0:53:17Right. OK. Now what?
0:53:19 > 0:53:23Keri. Wow. She's just got better and better.
0:53:23 > 0:53:29Some of Keri's cooking today was out of this world. Incredible cooking.
0:53:29 > 0:53:32I'm so impressed with her. Can you tell?
0:53:32 > 0:53:35Am I going a bit OTT? I don't mean to be.
0:53:35 > 0:53:37It was just absolutely delicious.
0:53:37 > 0:53:40I think I made the judges quite proud today.
0:53:40 > 0:53:43I put in everything that I had.
0:53:43 > 0:53:47I pushed the boat out a little bit and hopefully it'll pay off later.
0:53:47 > 0:53:52What is there to say about Anton? The guy is brilliant!
0:53:52 > 0:53:55Everything he touches and puts on the plates not only looks great,
0:53:55 > 0:53:58but it tastes great and it's also challenging!
0:53:58 > 0:54:01It's pushing the barriers.
0:54:01 > 0:54:05I'm a little bit overwhelmed because you put your heart into something,
0:54:05 > 0:54:08you don't know if it's going to be amazing and everything's a risk
0:54:08 > 0:54:12when you're giving it to Michel and Gregg, but it all paid off.
0:54:12 > 0:54:14Yeah. Mind blowing.
0:54:15 > 0:54:18Anton is an exceptional talent.
0:54:18 > 0:54:21He had a brilliant competition, but for me...
0:54:22 > 0:54:26I want to eat Keri's food more than anybody I've met
0:54:26 > 0:54:28in a long, long time.
0:54:28 > 0:54:32I don't know what magic is running through her fingertips.
0:54:32 > 0:54:35I don't know who poured the passion into her soul.
0:54:35 > 0:54:41But you can feel it and you can taste it on dish after dish.
0:54:41 > 0:54:44Keri is an exceptional chef.
0:54:44 > 0:54:50But you can't get away from the fact that Anton has got the knowledge,
0:54:50 > 0:54:55he's got the skills in abundance, he's got that passion, the drive.
0:54:55 > 0:54:59Every dish Anton cooks is original. It's got a twist.
0:54:59 > 0:55:04It's got his character there. That's what I like about Anton as a chef.
0:55:06 > 0:55:08Now what do we do?
0:55:13 > 0:55:15Oh!
0:55:23 > 0:55:27Really nervous. I could be walking out of here as Masterchef 2012.
0:55:27 > 0:55:30You put your heart and soul into something.
0:55:30 > 0:55:33You do want to win at the end of the day.
0:55:34 > 0:55:37I don't think I could've worked any harder at all,
0:55:37 > 0:55:40so yeah, I really want it.
0:55:40 > 0:55:42I do really want it.
0:55:57 > 0:55:59What an amazing final.
0:55:59 > 0:56:04And I can't ever remember a decision this tight.
0:56:07 > 0:56:13Oli. For a young chef, you have cooked some outstanding food.
0:56:13 > 0:56:14But...
0:56:17 > 0:56:21..I'm afraid to say that today, the title is not yours.
0:56:28 > 0:56:33This has probably been one of the hardest, tightest finals
0:56:33 > 0:56:35that I've ever seen.
0:56:37 > 0:56:40But that said, we had to make a decision.
0:56:45 > 0:56:49The title of professional Masterchef champion...
0:56:53 > 0:56:55goes to...
0:57:00 > 0:57:03..both Anton and Keri.
0:57:08 > 0:57:10Well done!
0:57:11 > 0:57:13We couldn't separate you.
0:57:13 > 0:57:16We've never been able to separate you all the way along.
0:57:16 > 0:57:18That's right, both of you.
0:57:20 > 0:57:21Well done.
0:57:23 > 0:57:28Obviously I'm really happy for Anton and Keri.
0:57:28 > 0:57:31They were, like, inseparable, to be honest.
0:57:31 > 0:57:33Obviously I'm disappointed that I didn't win,
0:57:33 > 0:57:35but I don't feel gutted at all.
0:57:35 > 0:57:38I feel massively proud, do you know what I mean?
0:57:38 > 0:57:40We were all in the final. It's brilliant.
0:57:43 > 0:57:45Here you go, guys.
0:57:45 > 0:57:48- Thank you very much.- Very deserved. - Cheers.
0:57:48 > 0:57:49ALL: Cheers.
0:57:49 > 0:57:51- Well done.- Brilliant.
0:57:52 > 0:57:55I can't even speak.
0:57:55 > 0:57:56It's absolutely amazing,
0:57:56 > 0:57:59and to share it with someone that's so talented and so amazing
0:57:59 > 0:58:01is just unreal.
0:58:01 > 0:58:03Yay!
0:58:03 > 0:58:09It's a good start to the rest of my life, this is. Mind-blowing.
0:58:09 > 0:58:12Thank you so much. You're amazing. Thank you.
0:58:12 > 0:58:14You two are amazing.
0:58:14 > 0:58:18Joint winners is just fantastic.
0:58:18 > 0:58:20We've had a good run together.
0:58:20 > 0:58:22Yeah. He's awesome.
0:58:22 > 0:58:26Today has surpassed anything I've ever achieved in my career,
0:58:26 > 0:58:29in my whole life. This is just massive.
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