0:00:02 > 0:00:04It's the final week of the competition.
0:00:04 > 0:00:08Scott, Steven and Adam
0:00:08 > 0:00:11are the last chefs standing.
0:00:12 > 0:00:15I'm over the moon to be in the finals.
0:00:15 > 0:00:17I know it's only going to get harder,
0:00:17 > 0:00:20but I'm just going to give it my all and try my best.
0:00:20 > 0:00:22I've got a close network of family,
0:00:22 > 0:00:25and, hopefully, I've done them proud to get this far.
0:00:25 > 0:00:28And I just want to go the extra mile now and win.
0:00:29 > 0:00:32It's not really sunk in, how far I've got yet.
0:00:32 > 0:00:36It's been a fantastic experience and I can't wait to see what happens now.
0:00:36 > 0:00:39The finalists are about to reach the pinnacle
0:00:39 > 0:00:42of the Professional MasterChef challenges.
0:00:45 > 0:00:47Over the next three nights,
0:00:47 > 0:00:51they will cook at one of the best restaurants in the world...
0:00:51 > 0:00:53First table.
0:00:53 > 0:00:56..and for the best chefs in the world...
0:00:56 > 0:00:5830 seconds.
0:00:58 > 0:01:02..before one of them is crowned Champion 2013.
0:01:02 > 0:01:05Our MasterChef champion is...
0:01:15 > 0:01:20ITALIAN OPERA MUSIC PLAYS
0:01:22 > 0:01:25This is the city of Modena...
0:01:26 > 0:01:30..in the Emilia Romagna region of northern Italy.
0:01:33 > 0:01:36Famed for its produce, including Parmesan cheese,
0:01:36 > 0:01:40balsamic vinegar and tortellini.
0:01:40 > 0:01:42It is also home to one of the most
0:01:42 > 0:01:45unique and creative restaurants in the world -
0:01:45 > 0:01:50the three Michelin-starred Osteria Francescana...
0:01:50 > 0:01:53HE SPEAKS ITALIAN
0:01:53 > 0:01:57..recently judged the third best restaurant in the world,
0:01:57 > 0:02:00in the San Pellegrino Top 50.
0:02:00 > 0:02:05It is the brainchild of the brilliant and eccentric...
0:02:05 > 0:02:07Massimo Bottura...
0:02:11 > 0:02:15..a man who has let the traditional and modern collide,
0:02:15 > 0:02:18to produce revolutionary plates of food.
0:02:18 > 0:02:23I just shake Italy very hard,
0:02:23 > 0:02:27letting... I drop my country into the floor
0:02:27 > 0:02:31and, with consciousness, I brought all the pieces back,
0:02:31 > 0:02:34rebuilt in a new way
0:02:34 > 0:02:38and project these flavours into the future.
0:02:39 > 0:02:43Essential to Massimo's philosophy is the belief that each dish
0:02:43 > 0:02:47should tell a story and be a personal expression
0:02:47 > 0:02:49of creativity and emotion.
0:02:49 > 0:02:52This can be seen in dishes with names such as
0:02:52 > 0:02:56"An Eel Swimming Up The Po River",
0:02:56 > 0:02:59"Memories Of A Mortadella Sandwich"
0:02:59 > 0:03:04and "The Five Ages Of Parmigiano-Reggiano".
0:03:06 > 0:03:07Very good.
0:03:07 > 0:03:11'In Osteria Francescana, we put all we know -'
0:03:11 > 0:03:15our energy, our memory, our knowledge,
0:03:15 > 0:03:19they get squeezed, everything, into every bite
0:03:19 > 0:03:21of what we cook.
0:03:22 > 0:03:25Food was at the heart of Massimo's childhood.
0:03:25 > 0:03:29I grew up under the kitchen table of my grandmother,
0:03:29 > 0:03:32so when she was rolling past,
0:03:32 > 0:03:36flour fell on my knees, because I was escaping from my older brother.
0:03:36 > 0:03:39That was the beginning, when, er,
0:03:39 > 0:03:42when I felt the kitchen was my place.
0:03:42 > 0:03:45HE SPEAKS ITALIAN
0:03:45 > 0:03:48It was time spent outside of Italy,
0:03:48 > 0:03:51training under the legendary Alain Ducasse,
0:03:51 > 0:03:54and then Ferran Adria, of El Bulli fame,
0:03:54 > 0:03:57that helped him arrive at the unique style he has today.
0:04:00 > 0:04:02Beautiful.
0:04:02 > 0:04:05I learn how to be free, how to express myself,
0:04:05 > 0:04:09without all the rules of the international cuisine.
0:04:11 > 0:04:13Very good.
0:04:16 > 0:04:20Now, the finalists are on their way to spend two days
0:04:20 > 0:04:23learning from this exceptional chef,
0:04:23 > 0:04:26who has brought Italian food back into the culinary spotlight.
0:04:26 > 0:04:30Our chefs are going to have to take away from this experience
0:04:30 > 0:04:33everything that Massimo believes in.
0:04:33 > 0:04:37His philosophy is all about letting yourself express your emotions
0:04:37 > 0:04:40through your food.
0:04:41 > 0:04:44It's unbelievable that we're here. I think
0:04:44 > 0:04:47it's going to hit home, that I'm standing in a three-star kitchen.
0:04:47 > 0:04:49I'm going to really, really push myself.
0:04:49 > 0:04:52It's really important to make this opportunity count.
0:04:52 > 0:04:54To be cooking in the third-best restaurant in the world,
0:04:54 > 0:04:56it's phenomenal.
0:04:56 > 0:04:59I don't know what to expect, I don't know what I'm going to have to do.
0:04:59 > 0:05:03I'm a control freak - I need to know everything about everything.
0:05:03 > 0:05:07Guys, welcome to Osteria Francescana, huh?
0:05:07 > 0:05:09In Modena. Welcome to Modena!
0:05:09 > 0:05:15- What is Modena?- Good morning. - The land of fast car and slow food.
0:05:15 > 0:05:18You're going to explore the flavour of the region,
0:05:18 > 0:05:21you're going to interpret it with your soul,
0:05:21 > 0:05:24with your heart, huh?
0:05:24 > 0:05:27And with your culture and imagination.
0:05:27 > 0:05:29And we're going to have fun, OK?
0:05:29 > 0:05:32Let's go inside. Come on.
0:05:37 > 0:05:40Time to work. Time to think.
0:05:40 > 0:05:42Time to think. OK...
0:05:42 > 0:05:47To begin with, Massimo will give the finalists a masterclass.
0:05:49 > 0:05:53First is an iconic dish he calls "Think Green" -
0:05:53 > 0:05:57a tribute to the nearby countryside that is home to the famous
0:05:57 > 0:05:59Parmesan-producing cows of the region.
0:05:59 > 0:06:03Think Green came out from a trip in a field, in the spring,
0:06:03 > 0:06:06an explosion of spring.
0:06:06 > 0:06:08And the smell was AMAZING!
0:06:08 > 0:06:12And I said, "We need to fix this moment in a dish."
0:06:14 > 0:06:17OK, guys, let's go.
0:06:17 > 0:06:20All the different vegetables...
0:06:20 > 0:06:24The dish centres around the season and uses peas, asparagus,
0:06:24 > 0:06:28runner beans and courgettes - cooked in their own juices.
0:06:28 > 0:06:33And the purity of the flavours is like when you eat the nature.
0:06:33 > 0:06:34All right?
0:06:34 > 0:06:38So, we're going to start to dish.
0:06:40 > 0:06:42Precise...
0:06:44 > 0:06:46The vegetables are decorated with edible flowers
0:06:46 > 0:06:49and served with a chlorophyll of herbs,
0:06:49 > 0:06:53including tarragon, thyme and mint.
0:06:56 > 0:06:59The frozen peas...
0:06:59 > 0:07:05A snow of peas, frozen at minus 18 degrees and blended, is added...
0:07:05 > 0:07:07And this is the milk from the morning.
0:07:07 > 0:07:11..followed by milk curd from the Parmesan cows,
0:07:11 > 0:07:13infused with Szechuan pepper.
0:07:13 > 0:07:17We want some spices, we want long finish into the palate.
0:07:17 > 0:07:20We're going to finish this like this, no?
0:07:20 > 0:07:23That's it.
0:07:30 > 0:07:33Get... Dig in, and get it.
0:07:41 > 0:07:43It was like walking through a meadow
0:07:43 > 0:07:45and eating a meadow at the same time - a really, really
0:07:45 > 0:07:48strange, but really exhilarating, experience.
0:07:51 > 0:07:54Massimo's great. I wish I had him doing the commentary
0:07:54 > 0:07:58for everything that I ate, because it just, er, inspires you, really.
0:07:59 > 0:08:01Pure flavours, that is how I do my food.
0:08:01 > 0:08:03I'm pretty sure I've shown that,
0:08:03 > 0:08:06but it's the other energy and the emotion -
0:08:06 > 0:08:08I am zero-emotional when it comes to stuff like that.
0:08:08 > 0:08:12Let's go. Let's move to another dish.
0:08:13 > 0:08:16Next is Massimo's signature dessert.
0:08:18 > 0:08:21Oops! I broke the lemon tart. I made a mistake.
0:08:23 > 0:08:29The pastry chef dropped one of the two lemon tarts we had to serve.
0:08:29 > 0:08:32And I said, "Isn't it beautiful? It's all broke!"
0:08:32 > 0:08:35So we rebuilt with the same proportion the same thing
0:08:35 > 0:08:38in a totally different way.
0:08:38 > 0:08:42We put the yolk with the juice of the lemon. We add a little sugar.
0:08:44 > 0:08:46The filling of the tart is zabaglione, or custard,
0:08:46 > 0:08:50flavoured with lemon juice and limoncello.
0:08:50 > 0:08:54We are going to put upside down all the elements
0:08:54 > 0:08:56that could be on the top of the tart.
0:08:56 > 0:08:59Despite being created by accident,
0:08:59 > 0:09:02each of the dish's elements are carefully placed
0:09:02 > 0:09:06on a specially-designed plate, beginning with bergamot gel cubes,
0:09:06 > 0:09:09diced lemon and spiced apple confit.
0:09:09 > 0:09:15That's it. You can create something that looks imperfect but is perfect.
0:09:15 > 0:09:18Capers with honey, capers with salt.
0:09:20 > 0:09:24For Massimo, the success of the dish is down to the unique
0:09:24 > 0:09:26flavour combination in every mouthful.
0:09:26 > 0:09:31We're going to go with oregano-infused pepper oil.
0:09:31 > 0:09:34Your palate goes, "Wow, what's going on?"
0:09:40 > 0:09:45This is a lemon oil, a little bit of mint...
0:09:45 > 0:09:48The art comes in the final stages of plating.
0:09:48 > 0:09:51Finishing with a hot zabaglione.
0:09:53 > 0:09:54LAUGHTER
0:09:56 > 0:09:58Whoops!
0:09:58 > 0:09:59What's going on here?
0:10:02 > 0:10:04Finish this like this.
0:10:06 > 0:10:08Whoops! I dropped the lemon tart.
0:10:10 > 0:10:15This is a gesture of "leave some space for the unexpected".
0:10:17 > 0:10:19What an absolutely fantastic chef.
0:10:19 > 0:10:23The amount you learn, the fun, the creativity, is just unreal.
0:10:23 > 0:10:26He's just an absolute inspiration.
0:10:28 > 0:10:30This is such a great experience for me.
0:10:31 > 0:10:35I think it's a great opportunity to just feel free and do what you
0:10:35 > 0:10:39love doing and just be a bit creative and a bit off the wall.
0:10:39 > 0:10:41He has a fantastic name, fantastic restaurants,
0:10:41 > 0:10:44and he can play around and be very adventurous, and that's
0:10:44 > 0:10:49probably why he's different and why he got three stars. But it's...
0:10:49 > 0:10:53Sometimes, different isn't always better, in my eyes.
0:10:59 > 0:11:04Now, Scott, Steven and Adam have to show that they can
0:11:04 > 0:11:08draw on their emotions and use them to tell a story through their food.
0:11:09 > 0:11:14You just have to express yourself. Show me what is in your mind.
0:11:15 > 0:11:18Using this process, they have an hour and 15 minutes
0:11:18 > 0:11:21to produce one dish for Massimo.
0:11:23 > 0:11:28Creation is like intuition, you catch that flash in the dark.
0:11:30 > 0:11:33He just inspires you, really. There's a lot of emotion...
0:11:33 > 0:11:34MASSIMO CLAP HIS HANDS
0:11:37 > 0:11:40I want energy! I want energy. OK? Don't be shy.
0:11:41 > 0:11:42Express yourself!
0:11:45 > 0:11:47I couldn't have hoped for a worse scenario.
0:11:50 > 0:11:53That emotional - terrible thing to say -
0:11:53 > 0:11:55mumbo-jumbo stuff doesn't work with me.
0:11:56 > 0:12:00I've been trained very strictly and that is the way I am now.
0:12:02 > 0:12:05Our finalists are classically trained in kitchens where
0:12:05 > 0:12:10it's all about rigidity and adhering to recipes.
0:12:10 > 0:12:11He's going to want them to bare their soul
0:12:11 > 0:12:15and tell a story on a plate! It's not what they are used to.
0:12:15 > 0:12:17OK, let's move.
0:12:28 > 0:12:31This is just totally different to what I've ever done before.
0:12:37 > 0:12:40I picked some red mullet, mackerel, some clams
0:12:40 > 0:12:43and loads of fresh herbs and some potatoes.
0:12:43 > 0:12:47When we used to go on holiday to the seaside, we used to go fishing.
0:12:47 > 0:12:50I'm trying to get the idea of a barbecue on the beach.
0:12:50 > 0:12:52So that's the idea behind it.
0:12:59 > 0:13:01He wants to know what we're about, I think.
0:13:01 > 0:13:03He wants to see what we're really like.
0:13:08 > 0:13:12Steven is using childhood memories of humble
0:13:12 > 0:13:15home cooking as the starting point for his dish.
0:13:16 > 0:13:18I didn't grow up eating ceps and truffles.
0:13:18 > 0:13:22I grew up eating cheap offcuts or cheap fish, like mackerel,
0:13:22 > 0:13:26so that's showing Massimo I want to take something humble and turn it
0:13:26 > 0:13:29into something a bit more special and try and get the most out of it.
0:13:34 > 0:13:37I'm going to do an angry dish, because I'm so frustrated.
0:13:37 > 0:13:41I don't understand any of this, so I'm going to make an angry one.
0:13:44 > 0:13:45INDISTINCT
0:13:45 > 0:13:47I can't understand his philosophy.
0:13:47 > 0:13:50It's just not me, so I'm going to make a chocolate dessert
0:13:50 > 0:13:52where you start at the top and it's quite nice.
0:13:52 > 0:13:55The further you go down it gets more and more intense and that will
0:13:55 > 0:13:57give him the portraying and understanding
0:13:57 > 0:14:00of how frustrated I am. It's not me at all.
0:14:07 > 0:14:09Burnt my sugar again. I'm all over the place today.
0:14:29 > 0:14:33Scott is the first to serve his story-inspired dish to Massimo.
0:14:33 > 0:14:38Today, I've more understood the point of plating,
0:14:38 > 0:14:41so every mouthful is different, which I think is a brilliant idea.
0:14:44 > 0:14:46MATTHEW TAPS HIS GLASS
0:14:46 > 0:14:49Come on! I want to see what's going on down there.
0:15:06 > 0:15:10Scott's dish is inspired by memories of the seaside.
0:15:10 > 0:15:13Pan-fried red mullet topped with smoked salt,
0:15:13 > 0:15:19cured mackerel, mussels and clams, potato cubes, diced lemon
0:15:19 > 0:15:23and lime, capers, radish and floral herbs.
0:15:25 > 0:15:31The story is me and my father used to do a lot of fishing on the beach.
0:15:31 > 0:15:35We'd catch the fish and barbecue. That is the beach to me.
0:15:39 > 0:15:42I like that. I like that.
0:15:51 > 0:15:53The mullet is just a little overcooked.
0:16:02 > 0:16:03This is very good.
0:16:06 > 0:16:07This is like...
0:16:07 > 0:16:12I keep eating different bites, and one is totally acidic,
0:16:12 > 0:16:15one is totally bitter, the other one is sweet
0:16:15 > 0:16:18and everything gets into the balance in my palate.
0:16:18 > 0:16:20I think this is really well done.
0:16:21 > 0:16:24- Bravo. Bravo, Scott. - Thank you, Chef.
0:16:35 > 0:16:37A lot of cooking is really professional.
0:16:37 > 0:16:40I've never gone to the level that he wanted us to go.
0:16:40 > 0:16:43You know, I think I went there he was really happy with it.
0:16:48 > 0:16:52I'm not an emotional person and I'm trying to make an emotional dish.
0:16:58 > 0:17:02If this is what he's getting at, my God, his head must hurt.
0:17:02 > 0:17:04Because I am totally mind-boggled by all this business.
0:17:10 > 0:17:12That's it now.
0:17:12 > 0:17:15It's not my style, so, no, I'm not happy with it. At all.
0:17:28 > 0:17:33Adam's angry dessert is a broken tempered chocolate pyramid
0:17:33 > 0:17:37filled with layers of cherry, salt and pepper chocolate
0:17:37 > 0:17:42and served with cherry puree, cherry foam, bitter honeycomb,
0:17:42 > 0:17:46sugar-coated radish, truffle and burnt lemon.
0:17:50 > 0:17:52Please. Adam.
0:17:52 > 0:17:56Well, from seeing your food, I was trying to understand it
0:17:56 > 0:17:58and still I don't.
0:18:00 > 0:18:01So this is my take on anger
0:18:01 > 0:18:06and frustration, using a chocolate that, starting from the top
0:18:06 > 0:18:09is really nice and sweet and goes down and it's a little bit
0:18:09 > 0:18:11well, more fiery.
0:18:11 > 0:18:14And the idea was that you have tempered chocolate,
0:18:14 > 0:18:16so you have to break into me,
0:18:16 > 0:18:19representing that I always put a wall up from my emotion.
0:18:19 > 0:18:20I don't know...
0:18:21 > 0:18:23I like that.
0:18:23 > 0:18:28In your frustration, you find the way to express yourself,
0:18:28 > 0:18:30and that's amazing.
0:18:30 > 0:18:33I'm really excited to try this.
0:18:39 > 0:18:40Hm...
0:18:47 > 0:18:48Hm!
0:18:50 > 0:18:52HE CHUCKLES
0:18:52 > 0:18:54You know what I feel?
0:18:54 > 0:18:57I don't know where you're going to take me with this.
0:18:57 > 0:19:01It's, like, very intriguing, because at the end
0:19:01 > 0:19:07I have a clean palate with a very clean flavour of chocolate.
0:19:07 > 0:19:09You have a good technique, eh?
0:19:11 > 0:19:13And that kind of expression
0:19:13 > 0:19:16is the kind of expression I want in a plate.
0:19:16 > 0:19:18And you did it.
0:19:18 > 0:19:19That's good. That's good.
0:19:21 > 0:19:24- Thank you very much, Chef. - Thank you.- Thank you.
0:19:30 > 0:19:31Today's been very stressful.
0:19:31 > 0:19:34For somebody who is not an emotional person to try
0:19:34 > 0:19:36and dig deep in the matter of a couple of hours
0:19:36 > 0:19:41and produce a dish from an emotion is, kind of, weird.
0:19:41 > 0:19:43But, apparently, I pulled it off!
0:19:52 > 0:19:54Completely different plating up for Massimo.
0:19:54 > 0:19:56He likes creativity, he likes...
0:19:57 > 0:19:58..wackiness, basically.
0:20:20 > 0:20:23Steven's starter reflects his journey
0:20:23 > 0:20:26from humble beginnings to becoming a top chef.
0:20:26 > 0:20:31A rustic side, of torn cured mackerel, roast beetroot puree,
0:20:31 > 0:20:34baby lime and foraged leaves.
0:20:34 > 0:20:37And a precise side, with diced mackerel,
0:20:37 > 0:20:41pickled beetroot rounds, burnt beetroot skin,
0:20:41 > 0:20:45horseradish mascarpone, fresh dill and a lemon foam.
0:20:47 > 0:20:49I grew up not eating fine foods
0:20:49 > 0:20:53and I like to create dishes from everyday foods,
0:20:53 > 0:20:57but use the technique to try and make it a bit wow.
0:20:57 > 0:20:59The plate looks very good.
0:21:10 > 0:21:14The horseradish is giving a very long finish
0:21:14 > 0:21:20and the mascarpone is fixing all the flavour in the palate.
0:21:20 > 0:21:26- Yeah, yeah.- Also, this beetroot, very good. Really well made.
0:21:27 > 0:21:30This is exactly what I want.
0:21:30 > 0:21:32I'm really enjoying the plate.
0:21:33 > 0:21:36It's really refreshing to come and see your passion
0:21:36 > 0:21:41and it made me realise that it's OK to express myself more.
0:21:41 > 0:21:42Bravo!
0:21:42 > 0:21:43That's a great lesson.
0:21:44 > 0:21:47You have to be yourself. You have to be yourself.
0:21:47 > 0:21:50You don't have to be someone else,
0:21:50 > 0:21:55some approach that was, like, 30 years ago. Just be yourself.
0:21:55 > 0:21:58And I want to eat your emotion.
0:21:58 > 0:22:02- Very, very well done. Thank you, Steven.- Thank you.
0:22:07 > 0:22:10Getting praise off Massimo is phenomenal.
0:22:13 > 0:22:16I'm just up there...on cloud nine.
0:22:24 > 0:22:26It's been a big day, eh?
0:22:26 > 0:22:28But I'm very happy.
0:22:28 > 0:22:33I've seen your mind is working and it's moving
0:22:33 > 0:22:35and it's a very great feeling.
0:22:35 > 0:22:37A very happy two-hour period.
0:22:37 > 0:22:40- Very happy. - Thank you very much, Chef.
0:22:40 > 0:22:41Good.
0:22:55 > 0:22:57It's day two in Modena.
0:23:00 > 0:23:03Massimo is handing over the restaurant kitchen
0:23:03 > 0:23:05to Adam, Scott and Steven.
0:23:09 > 0:23:12Today, they must cook a six-course tasting menu
0:23:12 > 0:23:17for a group of specially-invited guests.
0:23:17 > 0:23:20He's going to have the highest expectations.
0:23:20 > 0:23:22I don't want to let him down now.
0:23:23 > 0:23:25Buonissimo. Buonissimo.
0:23:25 > 0:23:28I can't wait to learn more dishes. It's a big challenge,
0:23:28 > 0:23:30but I think it'll be really enjoyable at the same time.
0:23:31 > 0:23:34I think I've got to prove that yesterday was frustration,
0:23:34 > 0:23:36today is poetry.
0:23:36 > 0:23:39And I just need to make sure I execute my dishes perfectly well.
0:23:41 > 0:23:45Adam will be in charge of the meal's opening two courses.
0:23:45 > 0:23:47I have great expectations.
0:23:47 > 0:23:49I want to see you in a different condition than yesterday
0:23:49 > 0:23:51and how you were.
0:23:53 > 0:23:59First on the menu is a dish Massimo calls Snails Under The Vines.
0:23:59 > 0:24:04I want the feeling of the vineyard. Like you imagine...
0:24:04 > 0:24:10digging in earth, getting everything. I need it.
0:24:10 > 0:24:11Whoa!
0:24:11 > 0:24:15This homage to nature is made with snails from the vineyards
0:24:15 > 0:24:18of north-west Italy, cooked in a white wine,
0:24:18 > 0:24:21garlic and olive oil bourguignon sauce.
0:24:21 > 0:24:24At the base is the grass.
0:24:24 > 0:24:28The cooked snails are placed on a circle of green sauce
0:24:28 > 0:24:32made using parsley, spinach and three local herbs.
0:24:32 > 0:24:36We're going to cover the snails with all the herbs,
0:24:36 > 0:24:39because most of the time they're like in camouflage under there.
0:24:39 > 0:24:44The vines are delicately constructed from herb leaves,
0:24:44 > 0:24:49strips of black truffle and thinly sliced porcini mushrooms.
0:24:49 > 0:24:51Then, we have two sauces.
0:24:51 > 0:24:56One is the coffee sauce, because coffee is part of the earth's taste.
0:24:56 > 0:24:59And a little bit of beet sauce.
0:24:59 > 0:25:04So, this kind of plate you finish everything at the last second
0:25:04 > 0:25:08with all these elements, so you have to have the right
0:25:08 > 0:25:11sensibility in your hand to put the right proportion on everything.
0:25:11 > 0:25:13- OK?- Yep.
0:25:13 > 0:25:14So this is the dish.
0:25:17 > 0:25:21It's a crazy, crazy concept, but it's amazing.
0:25:21 > 0:25:23Let's see what we have now.
0:25:23 > 0:25:25Adam's second dish is a tribute
0:25:25 > 0:25:29to one of the most famous ingredients of the region.
0:25:30 > 0:25:35Five different aged parmigiano, five different textures.
0:25:35 > 0:25:39Each of the five elements are made from Parmesan at different
0:25:39 > 0:25:42stages of ageing, with their own distinct flavours.
0:25:44 > 0:25:47And separate cooking processes capture each one for the diner.
0:25:49 > 0:25:51At the base is a quenelle, a demi-souffle,
0:25:51 > 0:25:57made from the youngest Parmesan, aged for 24 months.
0:25:57 > 0:25:58This is the sauce.
0:25:58 > 0:26:02The sauce is made with water, that means that you have
0:26:02 > 0:26:06a pure flavour of Parmigiano into your palate.
0:26:06 > 0:26:09This is followed by a cream,
0:26:09 > 0:26:13a Parmesan air and, finally,
0:26:13 > 0:26:18a Parmesan crisp made from the Parmesan aged 50 months.
0:26:19 > 0:26:25So the key is going to be clear flavour on each ageing process
0:26:25 > 0:26:28and the proportion into the plate.
0:26:28 > 0:26:30I'm just going to have to get my head around how old...
0:26:30 > 0:26:32They were done perfectly well.
0:26:32 > 0:26:36- But no, I'm looking forward to it. - Just do it.
0:26:36 > 0:26:38OK. All right. ADAM CHUCKLES
0:26:39 > 0:26:42So this is going to be your first dish.
0:26:42 > 0:26:46- We are going to cook some pasta! Are you happy?- I am happy, Chef.
0:26:46 > 0:26:50Scott's first course is a meeting of two cultures,
0:26:50 > 0:26:53with influences from Massimo's Italian grandmother
0:26:53 > 0:26:57and his training under French legend Alain Ducasse.
0:26:58 > 0:27:01The name of the recipe is
0:27:01 > 0:27:06The Dream Of A French Chef To Cook Pasta As An Italian.
0:27:06 > 0:27:08OK?
0:27:09 > 0:27:13The ravioli is filled with cured French pate, leek puree and truffle.
0:27:15 > 0:27:18For Massimo there is one thing essential
0:27:18 > 0:27:19to the success of this dish.
0:27:21 > 0:27:24The old grandmothers, they were always saying,
0:27:24 > 0:27:26"If you have warm hands, you can make pasta.
0:27:26 > 0:27:29"If you have cold hands, you cannot."
0:27:30 > 0:27:33You have warm hands, that's perfect.
0:27:33 > 0:27:36The cooked pasta is tossed in a sauce of burnt leek,
0:27:36 > 0:27:39beef stock and truffle juice.
0:27:41 > 0:27:43And then served with truffle buerre blanc
0:27:43 > 0:27:45made with an acidic white wine.
0:27:46 > 0:27:48Some truffle on the top.
0:27:49 > 0:27:52We are going to finish the ravioli like this.
0:27:55 > 0:27:57It's an absolutely stunning dish.
0:27:57 > 0:28:00Cooking for Italians and I'm making a pasta, a Welsh boy,
0:28:00 > 0:28:02so see what happens!
0:28:04 > 0:28:07Scott's second dish is the menu's fish course,
0:28:07 > 0:28:10made with black cod to look like a piano key.
0:28:11 > 0:28:15It is a playful tribute to Thelonious Monk.
0:28:15 > 0:28:22Monk was one of the most brilliant, incredible jazz players in history.
0:28:22 > 0:28:24One night I played the Monk record.
0:28:26 > 0:28:29JAZZ PIANO PLAYS
0:28:31 > 0:28:34And I turned off the light and I said,
0:28:34 > 0:28:37"Eat with your palate, don't eat with your eyes."
0:28:37 > 0:28:41JAZZ PIANO CONTINUES
0:28:41 > 0:28:44In the dark room in that night, I catch the flash.
0:28:44 > 0:28:46- You understand what I mean? - I understand.- All right.
0:28:47 > 0:28:51The base of the dish is a Japanese katsuobushi broth,
0:28:51 > 0:28:56made from dried tuna, squid ink and finely sliced vegetables.
0:28:56 > 0:29:01The broth is very intense but not as intense as you imagine,
0:29:01 > 0:29:04because it's very light with a little bit of ink of the squid.
0:29:04 > 0:29:06You look good!
0:29:06 > 0:29:08You look Frankenstein.
0:29:09 > 0:29:13The key of the dish is like the way you cook the cod.
0:29:14 > 0:29:17The skin of the black cod is crisped up before
0:29:17 > 0:29:19it's poached in the light broth.
0:29:21 > 0:29:24The temperature is around 55 degrees poached,
0:29:24 > 0:29:26so the surface has to be crunchy.
0:29:26 > 0:29:28It's not going to be easy.
0:29:29 > 0:29:32So, the plate is going to be like this.
0:29:32 > 0:29:35Some confit...ginger,
0:29:35 > 0:29:40Then a little bit of the roots on the top.
0:29:40 > 0:29:41Perfect.
0:29:41 > 0:29:43Then the broth.
0:29:44 > 0:29:46The fish.
0:29:46 > 0:29:48He's going to put a little bit of olive oil.
0:29:50 > 0:29:53Then he's going to put the crust.
0:29:53 > 0:29:58The crust is a mix of powdered seaweed and powdered sea urchin.
0:29:58 > 0:30:02And the crust is going to be... the flavour. Very intense.
0:30:04 > 0:30:07It's also a piano key, you know?
0:30:07 > 0:30:10Because Monk was playing piano.
0:30:13 > 0:30:16Incredible. Incredible that it's a black and white dish.
0:30:16 > 0:30:19Yet we've still got all the different flavours going on in it.
0:30:19 > 0:30:20Absolutely amazing.
0:30:22 > 0:30:25- You can make it, right?- Yes.- You can make it?- Yes, Chef.- All right.
0:30:27 > 0:30:34This is a beautiful piece of meat that has been wrapped in ashes.
0:30:34 > 0:30:38So, it's, like... Tastes grilled but it's not grilled.
0:30:40 > 0:30:42Steven will be in charge of the meat course.
0:30:42 > 0:30:46And Massimo's tribute to his obsession with modern art.
0:30:46 > 0:30:49Beautiful psychedelic beef.
0:30:51 > 0:30:54A little touch of the charcoal oil,
0:30:54 > 0:30:56some smoked salt.
0:30:57 > 0:31:00There are four different sauces.
0:31:00 > 0:31:03A dark cherry vinegar.
0:31:04 > 0:31:07A concentration of beef stock.
0:31:07 > 0:31:09and 50-years old balsamic vinegar. Look.
0:31:10 > 0:31:12This is from my family.
0:31:12 > 0:31:16This is creamy potato and extra virgin olive oil.
0:31:17 > 0:31:19This is an extraction of arugula.
0:31:21 > 0:31:23So, we're going to finish the plate like this.
0:31:26 > 0:31:28Here we go.
0:31:28 > 0:31:32It's like a spinned painting of Damien Hirst.
0:31:32 > 0:31:34Every dish is different from the other.
0:31:36 > 0:31:39But the quantity and the flavour are exactly the same.
0:31:39 > 0:31:41And, so, I try to create
0:31:41 > 0:31:45the experience that is unique for each customer.
0:31:49 > 0:31:50Here we go.
0:31:52 > 0:31:53You can make it, you can do it.
0:31:53 > 0:31:57Yeah, but it's going to be completely different to, you know,
0:31:57 > 0:32:00the way I've been trained to dress a plate and that's exciting.
0:32:00 > 0:32:01That's very good.
0:32:03 > 0:32:06It is nerve-racking to pull a dish like this off.
0:32:06 > 0:32:10But Massimo believes in us. I just need to convince myself now.
0:32:12 > 0:32:15Steven will finish with the only sweet of the meal.
0:32:17 > 0:32:21We're going to close the dinner with "It's just a dessert."
0:32:21 > 0:32:23Because it's just a dessert.
0:32:23 > 0:32:24It's nothing special.
0:32:24 > 0:32:28But exactly when you don't have any expectation,
0:32:28 > 0:32:31you find the right way to create the perfection.
0:32:32 > 0:32:35This final dish is Massimo's tribute
0:32:35 > 0:32:38to the most famous of all Italian desserts -
0:32:38 > 0:32:40tiramisu.
0:32:41 > 0:32:44Put the film at the bottom of the plate - coffee.
0:32:46 > 0:32:48Then, mascarpone.
0:32:50 > 0:32:52Crunchy meringue of coffee.
0:32:57 > 0:33:01Mix it with some of the Amaretto.
0:33:01 > 0:33:02Mascarpone and vanilla.
0:33:04 > 0:33:07A quenelle of ice cream.
0:33:13 > 0:33:15The yellow cream has to be big
0:33:15 > 0:33:18because the yellow creamy part
0:33:18 > 0:33:21is going to disappear in your palate because it's a foam.
0:33:21 > 0:33:23It's very, very light.
0:33:23 > 0:33:28The tricky part is to create the perfect foam with the balance,
0:33:28 > 0:33:30cos I don't want to feel the yolk in the palate.
0:33:30 > 0:33:32You feel the yolk, you missed the dessert.
0:33:32 > 0:33:33- You understand?- I understand.
0:33:37 > 0:33:39I need this dish to be perfect.
0:33:39 > 0:33:41It's a lasting memory of the meal,
0:33:41 > 0:33:44so if this is wrong, then Massimo's going to kill me.
0:33:45 > 0:33:46Be alert.
0:33:58 > 0:34:03- Steven, did you already prepare the beef?- Not yet, no.
0:34:03 > 0:34:05- OK, it's time to do it.- OK.
0:34:05 > 0:34:06Thank you, do it.
0:34:09 > 0:34:11Pasta, pasta, pasta, pasta.
0:34:14 > 0:34:18- Adam, how is it with the snails? - Almost ready.- Very good.
0:34:21 > 0:34:23With preparation in full swing,
0:34:23 > 0:34:27the specially-invited guests start to arrive.
0:34:29 > 0:34:33Including Osteria Francescana regulars.
0:34:33 > 0:34:35And the judges.
0:34:41 > 0:34:44They're going to be cooking some of Massimo's signature dishes,
0:34:44 > 0:34:47dishes he has taken 20 years to create.
0:34:50 > 0:34:54If they can somehow embrace this opportunity
0:34:54 > 0:34:58and let go of those fears, they will be able to do this.
0:35:05 > 0:35:11Among the diners is also Massimo's biggest critic, his wife, Lara.
0:35:11 > 0:35:17I'm picky. I know what the food should taste like. So...we'll see.
0:35:17 > 0:35:18Wow.
0:35:20 > 0:35:22- Grazie.- Grazie.
0:35:22 > 0:35:27- No more jokes. Go on, snails. OK?- Yep.- Let's go.
0:35:32 > 0:35:34Adam, come on, go.
0:35:44 > 0:35:46I'm just keeping relaxed.
0:35:47 > 0:35:49Channelling my inner Italian.
0:35:55 > 0:35:57No, it's OK.
0:36:00 > 0:36:02Not too much, not too much.
0:36:02 > 0:36:05You're heavy with your hand in the sauces.
0:36:10 > 0:36:12Delicate, delicate.
0:36:12 > 0:36:14That's it, that's it.
0:36:14 > 0:36:19- Ready? Ready, Adam? - Yes, Chef.- OK. Fine.
0:36:33 > 0:36:35Mm.
0:36:38 > 0:36:40Beautifully light.
0:36:40 > 0:36:44You could eat that and not realise you've eaten anything. Very good.
0:36:44 > 0:36:46- MONICA:- I think Adam has executed really well.
0:36:46 > 0:36:49And it tastes earthy to me.
0:36:49 > 0:36:52It's what you'd expect with snail.
0:36:52 > 0:36:55LARA: I think the plating just seemed slightly more constructed,
0:36:55 > 0:36:59so didn't have that sort of natural feeling, you could tell there was
0:36:59 > 0:37:02a little bit of tension in the chef's hands and he wanted to get it right.
0:37:02 > 0:37:05But I'm an insider, so I can be his worst critic.
0:37:11 > 0:37:15Now you have the five different Parmigiano, OK?
0:37:16 > 0:37:20Adam has already prepped the five different textures.
0:37:22 > 0:37:25But the key lies in judging the right amount of each one
0:37:25 > 0:37:27to put on every dish.
0:37:30 > 0:37:32Proportion, proportion.
0:37:38 > 0:37:40- Heat, everything goes up, OK? - Everything goes up.
0:37:47 > 0:37:49This is beautiful.
0:37:50 > 0:37:52Right proportion, not too big. Right proportion.
0:37:53 > 0:37:54Fine.
0:37:55 > 0:37:57Good. Very good.
0:38:00 > 0:38:02LARA: It's perfect.
0:38:06 > 0:38:11MICHEL: I think it looks exquisite. I can't wait to dive in. Beautiful!
0:38:15 > 0:38:16Oh!
0:38:16 > 0:38:18- GREGG:- That is fantastic!
0:38:18 > 0:38:21I know this plate for many years,
0:38:21 > 0:38:25so I think that, tonight, it's good.
0:38:25 > 0:38:31Serious skills on something which is just Parmesan.
0:38:31 > 0:38:36One of the best dishes I have ever eaten in my life.
0:38:36 > 0:38:38Bravo.
0:38:40 > 0:38:42Bravo.
0:38:42 > 0:38:44Bravo.
0:38:44 > 0:38:45I feel proud of myself.
0:38:45 > 0:38:48That was stressful. I need a siesta now.
0:38:48 > 0:38:52- Who is the next one?- Yes, Chef.- Go.
0:38:57 > 0:39:00I've never cooked fish like this. I've never sealed it and poached it.
0:39:00 > 0:39:01It's either been one or the other.
0:39:01 > 0:39:05The most difficult thing on that dish is cooking the fish.
0:39:05 > 0:39:08It has to melt in the palate, the cod.
0:39:08 > 0:39:10It's not easy.
0:39:11 > 0:39:13Take your time, OK?
0:39:19 > 0:39:21Some more.
0:39:22 > 0:39:25It is very important when you pour the broth,
0:39:25 > 0:39:28just go very slowly in the centre.
0:39:28 > 0:39:29Yes, Chef.
0:39:31 > 0:39:32One more, one more.
0:39:32 > 0:39:35It's not proportion, do you understand what I mean?
0:39:35 > 0:39:36- Yes, Chef.- Go.
0:39:37 > 0:39:38Perfect.
0:39:47 > 0:39:49HE PRAISES HIM IN ITALIAN
0:39:57 > 0:39:59Homage to the piano player.
0:39:59 > 0:40:01Visually, I think it's stunning and it works.
0:40:08 > 0:40:10Mmm!
0:40:10 > 0:40:14Oh, get amongst it. That is just lovely.
0:40:14 > 0:40:18Oh, yeah. Oh-ho-ho!
0:40:18 > 0:40:20I think Scott has cooked this fish beautifully well.
0:40:20 > 0:40:24Slightly under, and the sauce is well judged.
0:40:25 > 0:40:30I love Monk's music, so I was very, very curious.
0:40:30 > 0:40:34It was a very good tribute, I think.
0:40:37 > 0:40:44With this dish, we have fallen into a dark, deep, beautiful dream
0:40:44 > 0:40:47and now we can't get out.
0:40:50 > 0:40:52Really, really good.
0:40:52 > 0:40:54Really good, really good.
0:40:56 > 0:41:01- Scott, plate for the ravioli immediately.- Right, chef.
0:41:04 > 0:41:05Do your best!
0:41:07 > 0:41:08Cook it in a perfect way.
0:41:10 > 0:41:11Scott must now do justice
0:41:11 > 0:41:15to Massimo's French-Italian ravioli dish.
0:41:16 > 0:41:18OK, perfect.
0:41:24 > 0:41:29A little thin in the middle. Just go in the middle.
0:41:29 > 0:41:31It's OK, it's OK. You go dripping.
0:41:33 > 0:41:36OK, perfect. OK, let's go, let's go.
0:41:36 > 0:41:37Let's go, let's go.
0:41:43 > 0:41:45This course is called
0:41:45 > 0:41:50The Dream of a French Chef to Cook Pasta as an Italian.
0:41:50 > 0:41:54JUDGES: Oh! Bravo, bravo!
0:41:58 > 0:42:02It looks stunning yet again. I love this presentation.
0:42:09 > 0:42:10That is beautiful!
0:42:10 > 0:42:14I think Scott's executed the flavours on this dish very well.
0:42:14 > 0:42:18Everything is so intense and there's not a lot on this plate.
0:42:18 > 0:42:19I thought it was a little too French.
0:42:19 > 0:42:21I thought that the sauce got a bit heavy.
0:42:21 > 0:42:23I think when it comes out of Massimo's kitchen,
0:42:23 > 0:42:25it has a bit of a lighter touch, that's all.
0:42:26 > 0:42:28Scott made this dish, and wow,
0:42:28 > 0:42:32there's a lot of French skills in here, a lot of French flavours, too.
0:42:32 > 0:42:36But adapting it with Italian cuisine, mmm.
0:42:36 > 0:42:38MASSIMO: Bravo, Scott. Bravo!
0:42:41 > 0:42:43I actually really enjoyed it.
0:42:43 > 0:42:45Obviously, really nervous going into the service,
0:42:45 > 0:42:49but his passion for food and just the pure excitement he puts into
0:42:49 > 0:42:53doing service makes you want to just do better and really push yourself.
0:42:53 > 0:42:55Now it's your turn, ah?
0:42:55 > 0:42:58Finally, it's Steven...
0:42:58 > 0:43:01- Do you want to practise? - Yeah, one practice.
0:43:01 > 0:43:04- One practice, please.- ..who has to forget years of chef discipline
0:43:04 > 0:43:09if his beautiful, psychedelic beef is going to be a success.
0:43:09 > 0:43:12This is good, but you can also go like this.
0:43:12 > 0:43:13Yeah, yeah, OK.
0:43:15 > 0:43:19- No, just go like this.- OK. - Don't worry about this.
0:43:19 > 0:43:21- OK?- Yep.- That's it.
0:43:22 > 0:43:24I'm feeling a bit daunted, really,
0:43:24 > 0:43:28because it's not natural just to put food on the plate like that.
0:43:31 > 0:43:34Your turn, my friend!
0:43:35 > 0:43:38OPERA MUSIC
0:43:40 > 0:43:41And now it's too much.
0:43:44 > 0:43:45Good.
0:43:47 > 0:43:48Go there.
0:43:50 > 0:43:52That's it, that's it.
0:43:56 > 0:43:57Bravo, bravo.
0:43:59 > 0:44:01Very good, perfect.
0:44:09 > 0:44:13For me, that is shocking, but that's the point.
0:44:14 > 0:44:16- It would be fun to dress that. - Oh, yeah.
0:44:18 > 0:44:22It's beautiful. I understand we are not into a restaurant.
0:44:22 > 0:44:26I understand we are into a contemporary art exhibition.
0:44:27 > 0:44:31The flavours of this are extraordinary. Well done, Steven.
0:44:31 > 0:44:34You look at it and you think, "Oh, my God, where am I going to begin?",
0:44:34 > 0:44:36but in the end, all the flavours come together,
0:44:36 > 0:44:38so it was done very well.
0:44:39 > 0:44:43I think it was the best dish of the evening. Just perfect, really good.
0:44:46 > 0:44:52- Last dish. Don't miss one little thing, OK?- Yeah.
0:44:52 > 0:44:54To deliver the perfect finale,
0:44:54 > 0:44:56Steven will have only minutes
0:44:56 > 0:45:00to plate up Massimo's unique version of tiramisu,
0:45:00 > 0:45:04- called It's Just a Dessert. - I can't afford to get this one wrong.
0:45:06 > 0:45:08I'm confident I can nail it.
0:45:28 > 0:45:29Perfect.
0:45:29 > 0:45:31Go!
0:45:33 > 0:45:35- Oh, wow.- Goodness.
0:45:35 > 0:45:37Look at that, that's beautiful.
0:45:39 > 0:45:41Oh!
0:45:41 > 0:45:42Mmm!
0:45:42 > 0:45:43Oh...
0:45:43 > 0:45:46I'm finishing this. You can't have any, Gregg.
0:45:48 > 0:45:52This is a completely different version of a tiramisu,
0:45:52 > 0:45:54but it was a great dessert.
0:45:54 > 0:45:56Not "just a dessert."
0:45:57 > 0:45:59Mmm.
0:45:59 > 0:46:00There's skill in there.
0:46:00 > 0:46:02Skill.
0:46:02 > 0:46:04Steven has now learned how to make the lightest
0:46:04 > 0:46:07and most delicious tiramisu I have ever tasted.
0:46:07 > 0:46:09Perfect. Beautiful.
0:46:09 > 0:46:12CHEERING AND APPLAUSE
0:46:12 > 0:46:14Bravo!
0:46:15 > 0:46:18Bravo! Bravi, bravi!
0:46:18 > 0:46:21The first two chefs laid down the gauntlet
0:46:21 > 0:46:23and I wanted to do everyone proud.
0:46:23 > 0:46:25I'm just glad that everything went well.
0:46:25 > 0:46:27I'm very proud of you guys.
0:46:29 > 0:46:32They did the service in a perfect way.
0:46:32 > 0:46:40Adam is the most focused on cuisine and today did incredible.
0:46:40 > 0:46:43The food was extremely good. I'm very happy.
0:46:43 > 0:46:45Thank you very much.
0:46:46 > 0:46:50I'm going away in a completely different frame of mind,
0:46:50 > 0:46:53about, actually, everything. I didn't think I ever would,
0:46:53 > 0:46:58but, yeah, emotionally, food-wise, a lot of stuff.
0:46:58 > 0:46:59He's a clever, crazy genius.
0:47:02 > 0:47:06Scott is like the bloody one, you know?
0:47:06 > 0:47:09Really, you know, "Hah!
0:47:09 > 0:47:13"Yeah, I can do it, I can make it!", and he did it.
0:47:13 > 0:47:15The pasta was superb today.
0:47:16 > 0:47:19I think there's a lot I'm going to take away from this.
0:47:19 > 0:47:22I've never really had the confidence to do the food I really believe in,
0:47:22 > 0:47:25so now it's going to be a real opportunity
0:47:25 > 0:47:26and I'm going to go all guns blazing.
0:47:28 > 0:47:32Steven is the more open and is the one who really
0:47:32 > 0:47:36puts his mind in his dishes and he thinks a lot.
0:47:38 > 0:47:39Very impressed.
0:47:40 > 0:47:43The experience has been absolutely mind-blowing.
0:47:43 > 0:47:47Massimo has taught me to be yourself, to express yourself
0:47:47 > 0:47:49and enjoy what you do.
0:47:49 > 0:47:50I just want to do my best
0:47:50 > 0:47:54and give myself every opportunity there is to win this competition.
0:48:28 > 0:48:30We have given you the chance to work
0:48:30 > 0:48:33with one of the most acclaimed chefs in the world.
0:48:33 > 0:48:35What we want now
0:48:35 > 0:48:37is for you to deliver
0:48:37 > 0:48:41one plate of food inspired by your time in Italy.
0:48:41 > 0:48:43Off you go.
0:49:04 > 0:49:08- So, Scott, how did you enjoy your time in Italy?- Inspiring.
0:49:08 > 0:49:09A total inspiration.
0:49:09 > 0:49:13So I'm doing today my garden salad,
0:49:13 > 0:49:17so everything you find in your garden at home and, obviously,
0:49:17 > 0:49:19you always get irritating little pigeons
0:49:19 > 0:49:20flying in your garden, as well,
0:49:20 > 0:49:22so I'm doing a little bit of wood pigeon as well.
0:49:22 > 0:49:25Did you take a pot-shot at it and bring it in?
0:49:25 > 0:49:29I had a little catapult when I was younger, so I would take them out.
0:49:30 > 0:49:32Hopefully, it just all works together
0:49:32 > 0:49:33and you get the nice story behind it
0:49:33 > 0:49:36- and it should be quite exciting on the palate.- Great, Scott.
0:49:56 > 0:50:02The title is called Fight and Love of a Terracotta Warrior.
0:50:02 > 0:50:05- Say that again.- Fight and Love of a Terracotta Warrior.
0:50:07 > 0:50:10It's a very old Chinese book.
0:50:10 > 0:50:14It's like a love story, so the dish is going to be two different styles.
0:50:14 > 0:50:18My career in a bowl, so it should be precision and nicely cooked,
0:50:18 > 0:50:21nicely seasoned, and then there is a second one,
0:50:21 > 0:50:23which is actually where my passion and my heart lies,
0:50:23 > 0:50:25which is Asian food.
0:50:25 > 0:50:30So, the two dishes will be eaten in a love of both together.
0:50:30 > 0:50:31So emotional.
0:50:33 > 0:50:35I love it.
0:50:38 > 0:50:4030 minutes to go, chefs.
0:51:00 > 0:51:03Steven, how did you find the time with Massimo?
0:51:03 > 0:51:06Has he got the influence on the food that you're doing here today?
0:51:06 > 0:51:07Definitely.
0:51:07 > 0:51:11The dish is called caponata al la Damien Hirst
0:51:11 > 0:51:16with influence from an Italian chef called Massimo, so a nice big title.
0:51:16 > 0:51:18You know, I feel confident in doing something
0:51:18 > 0:51:19that I wouldn't normally do.
0:51:19 > 0:51:22I thought I'd go a little bit wild today, just because I can.
0:51:27 > 0:51:28Our three chefs have come back from Italy
0:51:28 > 0:51:31and they have blossomed into chefs that are cooking
0:51:31 > 0:51:35with a glint in their eye and a big, big smile and a heart that's pumping.
0:51:37 > 0:51:40Massimo has really reached into their souls and that passion
0:51:40 > 0:51:44is not only felt - they're ready to actually put it in their food.
0:51:53 > 0:51:55You have just five minutes left.
0:52:18 > 0:52:19That's it, time's up.
0:52:25 > 0:52:30Scott's British garden salad is made up of pickled red beetroot,
0:52:30 > 0:52:32roasted golden beetroot,
0:52:32 > 0:52:34baby courgettes and carrots,
0:52:34 > 0:52:38peas, broad beans and potato cubes,
0:52:38 > 0:52:41served on a spinach, parsley and olive oil puree
0:52:41 > 0:52:45with quail egg yolk and a slow-cooked pigeon breast.
0:52:47 > 0:52:51Scott, that is beautiful. That really is wonderful.
0:52:51 > 0:52:55I love the colours. It looks almost too beautiful to eat.
0:52:56 > 0:52:59It's a stunning plate of food.
0:52:59 > 0:53:01It is just so delicate
0:53:01 > 0:53:05and, oh, I'd be so happy to receive this in any restaurant.
0:53:16 > 0:53:21Mmm, that beautiful green puree on the bottom, there,
0:53:21 > 0:53:23and that brings the dish together
0:53:23 > 0:53:26and the vegetables all cooked individually,
0:53:26 > 0:53:29all packed with flavour.
0:53:29 > 0:53:32For me, maybe just a little bit of acidity, maybe a little bit
0:53:32 > 0:53:35of lemon zest of something, just to freshen it up a bit more.
0:53:35 > 0:53:38But, saying that, wow.
0:53:39 > 0:53:42The elements are all cooked to their best,
0:53:42 > 0:53:44to bring all that flavour together.
0:53:44 > 0:53:48The pigeon is cooked perfectly, lovely and pink, still moist.
0:53:48 > 0:53:52It was really good. The whole dish was more than good. Stunning.
0:53:54 > 0:53:56Thank you.
0:53:56 > 0:53:57Really happy.
0:53:57 > 0:53:59Great inspiration behind the dish and really enjoyed it.
0:53:59 > 0:54:01Everything was cooked really well.
0:54:01 > 0:54:03I hope I did Massimo justice.
0:54:08 > 0:54:12Adam's Fight and Love of a Terracotta Warrior
0:54:12 > 0:54:14is water bath lobster,
0:54:14 > 0:54:16roast chicken oysters,
0:54:16 > 0:54:18a burnt aubergine puree,
0:54:18 > 0:54:20confit potatoes,
0:54:20 > 0:54:22a salmon-skin crisp,
0:54:22 > 0:54:25served with a Thai yellow curry sauce.
0:54:29 > 0:54:32I love the look of this, I really do. It's so inviting.
0:54:35 > 0:54:38I don't want to share a dish like this.
0:54:53 > 0:54:55The lobster is cooked really, really well,
0:54:55 > 0:54:57and then you've got the chicken oyster,
0:54:57 > 0:55:00which you've cooked and you've still kept it just under,
0:55:00 > 0:55:03it's not overcooked, but for me the star is that sauce.
0:55:03 > 0:55:06The spice and the chilli that's coming through -
0:55:06 > 0:55:08it's good eating.
0:55:08 > 0:55:11No other word will describe that other than quite simply delicious.
0:55:11 > 0:55:15It really is. Everything on this dish is cooked faultlessly.
0:55:17 > 0:55:20What that experience in Italy has done
0:55:20 > 0:55:22is made you feel brave enough
0:55:22 > 0:55:25to show off, in part, the real you.
0:55:25 > 0:55:29I don't think we'll ever get to know the real you.
0:55:29 > 0:55:31You've been inspired. Brilliant.
0:55:31 > 0:55:33Absolutely brilliant.
0:55:38 > 0:55:40The comments were tremendous. Absolutely amazing.
0:55:40 > 0:55:42I couldn't even have hoped for anything better.
0:55:44 > 0:55:46Very happy with that. That was amazing.
0:55:49 > 0:55:53Steven's dish is caponata a la Damien Hirst,
0:55:53 > 0:55:57with inspiration from an Italian chef called Massimo.
0:55:58 > 0:56:03It's made up of a caponata, or aubergine and tomato stew,
0:56:03 > 0:56:08with baby artichokes, tomatoes, red pepper, roasted celery,
0:56:08 > 0:56:13olives, capers, toasted pine nuts, a black olive crumb,
0:56:13 > 0:56:15and four different purees of red pepper,
0:56:15 > 0:56:18parsley, artichoke and aubergine.
0:56:21 > 0:56:23It looks great.
0:56:23 > 0:56:26You really have embraced the Massimo style there
0:56:26 > 0:56:29of just letting your feelings flow on the plate.
0:56:29 > 0:56:32Actually, I really wanted to throw it on the plate
0:56:32 > 0:56:35but I just couldn't go that far.
0:56:42 > 0:56:43Mmm.
0:56:48 > 0:56:49That is delicious.
0:56:50 > 0:56:51Fresh, vibrant.
0:56:53 > 0:56:56It's got an intensity of flavour that you wouldn't have thought
0:56:56 > 0:56:58you'd be able to get with vegetables.
0:56:58 > 0:57:02Really, really delicious.
0:57:02 > 0:57:06What you've picked up really well in your time with Massimo
0:57:06 > 0:57:10is getting the different hits of the flavours and in every mouthful
0:57:10 > 0:57:14and it ties together beautifully. It's a work of art.
0:57:14 > 0:57:16- You should be very proud.- Fantastic.
0:57:16 > 0:57:18Oh!
0:57:21 > 0:57:23I'm really happy with the comments off Michel and Monica.
0:57:23 > 0:57:25They loved it from start to finish
0:57:25 > 0:57:27and I was a bit thrown back by it, to be honest.
0:57:29 > 0:57:32We're getting closer to the final showdown.
0:57:32 > 0:57:34The other two chefs are talented
0:57:34 > 0:57:39and I have to do something pretty special to have a chance of winning.
0:57:41 > 0:57:46This is building up to be an unbelievable finals week.
0:57:46 > 0:57:48Can't wait to taste some more food.
0:57:51 > 0:57:52Thank you.
0:57:57 > 0:58:03Tomorrow night, it's the biggest challenge of the competition...
0:58:03 > 0:58:05You just cannot afford to get it wrong today.
0:58:06 > 0:58:08..a full restaurant service...
0:58:08 > 0:58:10Right.
0:58:10 > 0:58:14..with the country's greatest chefs as guests...
0:58:14 > 0:58:17To have every table full of chefs of this calibre? That's a big ask.
0:58:19 > 0:58:22..and it's the hottest day of the year.
0:58:23 > 0:58:25My apple sorbet's in the blast chiller.
0:58:25 > 0:58:26It's not setting.
0:58:27 > 0:58:29Are we ready?
0:58:29 > 0:58:30No, chef!
0:58:30 > 0:58:31Was that a "no"?
0:58:40 > 0:58:43Subtitles by Red Bee Media Ltd