• 2 months ago
C MC 2024 Episode 18
Transcript
00:00It's the Celebrity MasterChef final.
00:04This is the culmination of an absolutely fantastic competition.
00:09Why, hello, celebrities!
00:12Ooh! Hello!
00:16We have seen people from the world of acting...
00:19Let's cook. I feel really stupid.
00:21..singing...
00:22Kick, kick, kick!
00:24Yeah, baby!
00:26..DJs...
00:27Everything's burning.
00:28What the hell is actually going on here?
00:30..presenters...
00:31Ha-ha-ha!
00:32..reality stars...
00:33This is what we call it, yeah!
00:36..there's traitors, gladiators...
00:38Whee!
00:40At times, there's been triumphs.
00:44Sex on a plate. Ooh!
00:47Perfect.
00:48Wow!
00:50That was a fascinating experiment. My pleasure.
00:53Thank you. It's been emotional.
00:56There's been the occasional disaster.
00:58Oh, it's burnt. Oh, my God.
01:00Oh, my patty has fallen apart.
01:02Oh, what did you do? What did you do?
01:04Crying out loud. Let's all have a lay-down, shall we?
01:06But this competition has been spectacular.
01:09The Vikings are coming! Come on!
01:11Hurrah!
01:14Woo-hoo!
01:18We started with 20, down to our final three.
01:20Now it's crunch time.
01:23It means the world to be here.
01:26I think that we all deserve to enjoy today, really.
01:29It's incredible.
01:33Whatever you do in life, you work to get to these days.
01:38Bring it on. Let's go.
01:42The determination I have is full.
01:45It's like a battery, you know, when it's fully charged.
01:48I'm so ready. I cannot really wait to start.
01:53Craig, Vito, Reshenda, and just one trophy.
01:58Winner takes it all.
02:08Hello. Hello.
02:10Hello.
02:19Well done, all three of you.
02:21One final push.
02:24This has the makings of an absolutely standout MasterChef final.
02:30Right now, what you've got to deliver is two majestic courses.
02:34A main course and dessert, and you have two hours.
02:37At the end of this, one of you will be our champion.
02:41Let's go.
02:51Oh, today, today we dance.
02:56It's such a blessing to be here.
02:58We all just feel, like, ready for it and up for it.
03:01So, yeah, up for it.
03:07When John and Greg were speaking at the top,
03:09I was feeling, like, a little bit kind of, I don't know,
03:11a little bit emotional, because it's our last day here.
03:13Like, it's been so good. None of us want it to end.
03:17Craig, I believe, is a master technician.
03:24Mate, for a celebrity cook, I mean, this guy shines some skill here.
03:29I'm lost for words. It is perfect.
03:32Absolutely stunning. This is incredible.
03:36Craig, along the way, has shown off huge amounts of process.
03:39He wants to show off,
03:41but every so often, Craig can make a little mistake.
03:45I can't believe what I've just done.
03:47I can't ignore the fact that you've got salt across the top of your tart.
03:51No.
03:52He can't afford a mistake in this round.
03:57Truth be told, this competition's done more than just improve my cooking.
04:01It's kind of altered the way I think about life.
04:04I'm having, like, the greatest time.
04:06Taking on challenges I would have avoided before
04:08for fear of not doing well in them.
04:10Fish in.
04:11I'm a yes man now.
04:12Whoa! That's a beautiful thing.
04:15Skill after skill after skill.
04:18I've got no criticism at all.
04:21That's a triumph.
04:22What a day.
04:25What's that say? Is it salt? Is it sugar?
04:27Don't you dare mix those up. Brilliant.
04:30You've got a very supportive wife.
04:33Four children.
04:34Yes.
04:35They have said to me this morning, and they all sent individual messages,
04:38my youngest daughter calls me bruv.
04:40She goes, bro, you got this.
04:42Crack on. We're very proud of you.
04:44Whatever happens, happens.
04:45Go and have a good time.
04:46Because you get to do this once.
04:51The idea behind my main course today,
04:53it's kind of like this whole story of MasterChef on a plate.
04:56I came in wanting to cook everything around me.
04:59Not trying to do too much.
05:02That's been the biggest learning for me.
05:04So I'm really using three ingredients.
05:06Monkfish, mussels and leeks.
05:10Process, process.
05:12Monkfish is a fantastic fish if you know how to cook it.
05:15You've got to colour the outside really nicely.
05:17Hopefully a good amount of butter and lots and lots of seasoning.
05:20But you don't want to overcook it.
05:22If you overcook it, it goes really chewy, almost bouncy.
05:27Around the outside, a mussel veloute.
05:30Glug. That's how I measure wine.
05:32Velvety, cream-rich sauce.
05:34Should be silky smooth.
05:36I love mussels.
05:38For me, childhood, Ireland, dad,
05:42they're just an amazing thing.
05:44On a bed of buttered leeks and wild garlic...
05:48..it's got the makings of a beautiful, elegant dish.
05:55Three egg whites. Let's go.
05:57Craig's dessert is a blood orange panna cotta
06:00served with lemon curd and a salted chocolate tuile.
06:04You're going to put salt in a dessert deliberately.
06:07I need to rid myself of the ghosts, of the demons of Saltgate.
06:14A panna cotta is not easy.
06:16You've got to put enough gelatine so it just holds.
06:20Don't forget the blast chiller, blast chiller, blast chiller.
06:23Lovely, rich, almost marmalade pizza blood orange.
06:28Look at the colour of that. Oh, my word.
06:30That's a lovely flavour.
06:32Come on. OK.
06:34On the side of that, a tuile.
06:36He wants to show off process and technique.
06:39Yes. It's the most stressful thing I'll do today.
06:43Salty chocolate, nice idea.
06:45He's just going to make sure he doesn't mistake his flake salt for sugar.
06:49Salt, salt, salt, not sugar.
06:54If I allow myself a daydream,
06:56the daydream would be ringing my family and telling them
06:59I'm bringing home a trophy to them.
07:01How long have we got, guys?
07:03One hour gone and it's the final! Come on!
07:07How are you doing, miss? All good. How are you, darling?
07:10All good.
07:11Reshenda, for me, is the most eclectic cook of the competition
07:15and we've seen her cook food from all round the world.
07:20That's a dish you could put in the final.
07:22I have died and gone to heaven.
07:26Mate, that is an absolute treat.
07:28It's got style, it's got ambition.
07:34Delicious. Yes!
07:37Trophy de Reshenda.
07:40I'm happy to do a nettle risotto.
07:42Right, Nigella.
07:44I'm considering her journey. Yeah, man.
07:47And I can't remember a mistake.
07:49OK, final service!
07:52She's had a really strong competition.
07:55Go, Reshenda. Awesome.
07:57Massive congrats to whoever put this together.
08:00Really is a work of art.
08:02Oh, I couldn't be more proud of myself.
08:05How are we all doing? You all right?
08:07Yes, Chef! Yes, Chef!
08:10Watch out, you might get messy.
08:13Everyone wants to snatch the crown.
08:15I mean, we're here now, why not try?
08:18LAUGHTER
08:22Is this a big deal for you today?
08:24Yeah, it's a really big deal.
08:26I mean, I couldn't cook at all ten years ago,
08:28so it's been a long, long journey.
08:30And it's ended up here, so, I mean, what more could a girl ask for?
08:37Wish me luck!
08:39I'm not going to go rogue with anything today.
08:41I'm stripping it back. It's going to go classic.
08:44Ooh!
08:45I've travelled round the world with my food
08:47and I want to bring it back home.
08:49Rump of lamb.
08:51Our main course is a roast rump of lamb.
08:53Fondant potato.
08:56A mince sauce.
08:58I was hoping for not a boil-over today, but don't be used.
09:02With a lamb jus.
09:04There's a huge amount of work in here.
09:06Real classic style and skill.
09:09Ooh!
09:10If she gets that lamb fat crispy and it's nice and pink and juicy inside,
09:15she may well get my vote, cos that is delicious.
09:18Brenda! Brenda!
09:20Kale, anchovies and hazelnuts in a bonbon.
09:23Woo!
09:24It's not something I can remember eating before
09:26and I really want to see how that turns out, cos that is strong.
09:31Great.
09:33Great.
09:34Right, what's next?
09:37Richenda's going to make an orange polenta cake.
09:40Oranges and lemons boiled and then they're blended whole.
09:46And then the polenta is added to it.
09:48Polenta cake, if it's too dry, can be almost gravelly.
09:52You want it to be as moist as you can, but too wet it won't hold,
09:55it'll fall apart.
09:56Richenda, it's smelling good.
09:58Thank you very much.
10:00I need to get that in.
10:02Woo!
10:04Dessert inspiration is dedicated to my lovely friend Sam's son,
10:09who is called Sydney, who is also known as Peanut,
10:12and he's a little 14-year-old aspiring chef.
10:15And when he mentioned to me what his favourite dessert was,
10:18it was just a no-brainer. I had to go with it.
10:23Sydney is such a massive fan of MasterChef,
10:26so here's to you, Sydney.
10:30Also, pistachio ice cream.
10:34How's your ice cream?
10:35Churning away.
10:36Is it going to be churned in time?
10:38I hope so, yeah.
10:41Fingers crossed.
10:42You have just 40 minutes left, everybody.
10:44Oh, my God. 40 minutes. Where's the time gone?
10:4640 minutes.
10:50Vito just does beautiful Italian food...
10:55..as well as anybody I've ever met.
10:59Magnifico. Oh, grazie.
11:01That is superb. It's got my tongue dancing.
11:05His food seems humble, but actually, in technique,
11:08it's really complicated.
11:10This is parmigiana in fifth gear.
11:14His inspiration on the way has been his uncle,
11:17his grandmother and his mother.
11:19It's the food he loves, it's what he grew up with.
11:22I watched you make this tart with the care and the love
11:25because you did this for your uncle.
11:30And he's showing us not just in the plate of food,
11:32but the way in which he dances around the kitchen.
11:38Boom.
11:40We know where his heart is, we know where his style is,
11:43and it is beautiful.
11:45Woo!
11:46This experience means so much to me.
11:48I'm used to dance with someone,
11:50so I always have to, let's say, bring the attention to the lady
11:54because the lady is the picture, I am the frame.
11:56But here, I am the picture and the frame.
11:58It's the first time I do something just for myself
12:01and I'm so happy, so grateful, so overwhelmed.
12:10How are you feeling about this final?
12:12I feel nervous, I just hide always with a smile.
12:15My nonna said,
12:16Vito, you got this, just believe in yourself.
12:18So I decided, because you know that I like to write everything here,
12:21the recipe, I wrote their sentence,
12:23you got this, believe in yourself.
12:25So while I cook, I'll just repeat this
12:27and I know that they are with me.
12:31Vito's first course is shallotelli alla scoglio.
12:34He's making us a pasta dish which is laden with seafood.
12:38I really feel the pressure.
12:40Look, Vito is making a pasta I've never seen before.
12:44This pasta is particularly difficult
12:46because you've got the flour and the egg,
12:48but he's adding milk to that and he's adding cheese to that.
12:51Too much cheese and that flavour is challenging the fish.
12:55OK.
12:58One day, my family and I went to Positano.
13:03And we had this shallotelli alla scoglio,
13:06just eating in front of the sea.
13:08It was one of the best day ever.
13:13It has to be 10cm each.
13:16So I want to bring that day to MasterChef.
13:21These bits of pasta are mixed with lots of different things from the sea.
13:26There is prawns, there is mussels, there is clams,
13:28there is a squid that I cut in ring, everything.
13:32He's got to be really careful.
13:33The texture of each one of those individual bits of seafood
13:36is absolutely perfect, but the whole dish comes together as one.
13:42Speed up, Vito.
13:47OK.
13:48The dessert is the babba,
13:51which is, like, you know, the one my mum or my nana
13:54used to make for me on Sunday.
13:56You know, it's like a big babba, like this, very spongy, full of rum.
14:04HE SPEAKS ITALIAN
14:07A rum babba, he's got to make a perfect sponge.
14:10Ooh, we like it.
14:11And he's got to soak it in enough booze so you taste that booze.
14:17But the sponge has got to be quite dense
14:19so it can handle all of that booze.
14:24But I make two different options.
14:26So I would like to make with rum,
14:28the other one is with the cream and the cherry.
14:31Fabulous!
14:33With each amount of work, he's going to be really pushing it.
14:37When I'm in the kitchen, I can actually imagine my family right behind me.
14:41I can see them focus on the food with me.
14:44I never feel alone.
14:49Finalists, you have just 20 minutes.
14:52Argh!
14:54I've got to get my fish on, star of the show,
14:57which is worrying me slightly.
14:59Just got to concentrate now in these last minutes.
15:03Ooh!
15:06The pasta has to finish to cook in the sauce.
15:08How many minutes left?
15:10You have ten minutes.
15:12Oh, like, this is so stressful.
15:16How are you going on, Vito?
15:18I'm getting there.
15:19Bello, bello!
15:22You have just five minutes.
15:25Can I get a blowtorch, somebody?
15:27I need to burn this place down.
15:30Is that ice cream going to be turned, you reckon?
15:33Yeah, easy!
15:37Ooh, yes, sir.
15:39You're trying to get us drunk.
15:41You have one minute to complete your masterpiece.
15:45Oh, mamma mia.
15:49Oh, it's looking good, but you are running out of time.
15:52Oh, God, has this worked?
15:54How's your ice cream, Richenda?
15:56Oh, my God, what the hell is that?
15:59Guys, that's it. Your time is up. Well done, everybody.
16:02Well done!
16:07Boom.
16:08Craig.
16:10Come on, Craig.
16:18Craig's main course is monkfish
16:21on a bed of buttered leeks and wild garlic,
16:25topped with a panko mussel and crispy leeks,
16:28served with a mussel veloute and a wild garlic oil.
16:38It's a rich, buttery, creamy dish and the fish is cooked perfectly.
16:43The little bonbon, crispy bonbon,
16:45with a salty mussel inside is a little treat.
16:48I think this is a fantastic demonstration
16:51of some serious classic cooking.
16:54Your sauce has that wonderful richness of Moules Marinier
16:58with cream running through it.
17:00The leeks underneath, nice and buttery, and it's great.
17:08Look at all this style and elegance.
17:10Who is this person?
17:12Craig's dessert is blood orange panna cotta
17:16with lemon curd, a salted chocolate tuile,
17:20fresh blood orange and a brown sugar crumb.
17:27I love the fact you've used blood orange.
17:31It's bitter and slightly sweet at the same time.
17:34On the side of that, the brown sugar crumb,
17:36almost like the base of a cheesecake.
17:38Fantastic.
17:39Your tuile is a little bit thick, but it has a snap,
17:42so that's really good news.
17:44Your panna cotta, as you can see, is a little bit firm,
17:48but I appreciate the work, unbelievably.
17:51I think that's great.
17:54I love the contrast of the lemon curd on the top, properly sharp.
17:58I think you've taken it to the edge with the amount of gelatine, right?
18:02But the flavours of blood orange, lemon curd and salted chocolate
18:06are lovely.
18:08Throughout the whole of this competition, including today,
18:11you have refused to take it easy or play it safe.
18:14You have always, always pushed yourself.
18:17It's been the greatest time.
18:31I'm so emotional. What's going on?
18:34Inside, it's a little party going on in there.
18:37Ah, it's great.
18:39What a great way to finish this up.
18:42Oh, my God. What has this place done to us?
18:48Yeah, it's intense.
18:52Ooh!
18:55Rochenda, if you would, please.
19:04Rochenda's main course is rump of lamb with mint sauce,
19:09fondant potato, a kale, anchovy and hazelnut bonbon,
19:14onion cream, charred spring onion and a lamb and red wine sauce.
19:25That lamb is perfect. It's pink and it's juicy.
19:29Fondant is perfectly well done.
19:30I think it could have done with a sprinkle of salt.
19:33That bonbon is particularly great.
19:35There's a slight nuttiness to it. You've cooked the kale inside.
19:38A lot of really good cookery here.
19:42That sweet, rich onion sauce goes beautifully with the lamb.
19:46Spraying is a lovely idea.
19:48I like the way in which you've twisted them.
19:50The mint sauce, tasty.
19:51Could probably do with a bit more of a zing.
19:53It's really well made and there's some great classic technique.
19:56Thank you so much.
20:00Rochenda's dessert is orange polenta cake.
20:04I think it's a really pretty thing.
20:06Thank you very much. Really pretty.
20:09Soaked in an orange syrup, topped with a pistachio crumb,
20:13fresh blackberries and served with a pistachio ice cream.
20:30Your cake is made beautifully. The flavours are fantastic.
20:33You get sweetness coming from the orange,
20:36the sharpness of lemon and across the top of that you've got
20:39more sweetness and bitterness at the same time
20:41of those pistachio nuts and then a sharpness from the blackberry.
20:44I'm sad that pistachio ice cream hasn't set.
20:46It's really beautiful.
20:48It's mellow but at the same time really, really rich.
20:50It tastes great.
20:54With polenta cake, you get a little bit...
20:56It's almost, like, gritty.
20:58It's a little bit of crunch and I love it.
21:00I think your cake is superb.
21:02Thank you so much.
21:04Throughout this competition, you've never been shy,
21:07you've never been frightened,
21:09you've kept on fighting all the way to the end.
21:12I mean, thank you so much for having me.
21:16It's been absolutely brilliant.
21:27Don't come here. Come on.
21:29That's beautiful.
21:31I'm feeling overwhelmed with emotion.
21:33It's like getting to the end of a kind of massive race.
21:36I know, right? I know, right?
21:39You get across through the finish line
21:41and you just feel so proud of yourself
21:43cos it's just, like, it's all done and dusted.
21:45It's been beautiful, guys.
21:49Yeah, it's such an amazing feeling.
21:53Vito, please.
21:59Ciao.
22:04Vito's main is a seafood shallottielli,
22:08handmade basil, parmesan and pecorino pasta
22:12with prawns, clams, mussels and squid,
22:16served in a tomato and chilli sauce.
22:24And it tastes fantastic.
22:26Really? Delicious. Thank you.
22:28You cooked every single piece of seafood here really beautifully.
22:32The prawn still tastes of a prawn, rich and wonderful.
22:35The mussels slightly nutty,
22:37the clams all slippery and tasting of the sea.
22:40I don't have any complaints at all.
22:45Pasta with milk and cheese, that is delicious.
22:48Sweet tomato, more than a hint of chilli.
22:51That is a connoisseur's proper Italian splendour
22:54with the fruit of the sea.
22:58Yes!
23:00For his dessert, Vito has served a rum bar bar,
23:05one half only soaked in rum syrup.
23:08The other half is also topped with zabaglione,
23:11a masala wine cream, and cherries in syrup.
23:20Your bar bars themselves are cooked absolutely perfectly.
23:24It's light and it's airy.
23:26My head is slowly spinning.
23:29Because it's all flavoured with rum.
23:32Your zabaglione cream, it's slightly sweet,
23:35but not too sweet.
23:37It's delightful.
23:40One of them is cherry.
23:42The other half is completely drenched.
23:45If you put your fork in it, you can see the liquid coming out.
23:48I'll tell you why you are a brave man.
23:50It looks Spartan,
23:52so you're just relying on the quality of your cookery.
23:55You are absolutely right, you are absolutely bang on.
23:58Perfect, perfect, perfect.
24:00Oh, really?
24:03Throughout this competition,
24:05the love for your family and food has shone through all the way.
24:08Love what you've delivered.
24:10I think your flavour's fantastic
24:12and you should be really pleased with what you've done.
24:15Yes!
24:19Amazing, amazing.
24:21I give all my best.
24:23I feel happy, I feel that I spread love.
24:28Are you all right?
24:34They did not take this final lightly.
24:36They absolutely went for it, all three of them.
24:40That was an absolute delight.
24:42And now for us, the hard work starts.
24:47I think we saw a fully rounded Craig today.
24:50I think he showed us the technique that he loves so much
24:53with elegance and great presentation.
24:58Rochenda's become a master of world cuisine.
25:01It's also now about the classics.
25:03So much passion, so much heart,
25:06but she allied that with delicious.
25:09Vito just sticks to his guns.
25:12Today showed the absolute majesty of proper Italian cookery.
25:18The food that he grew up with.
25:21If John and Greg named me champion, it would be amazing.
25:25I'd probably be emotional wreck.
25:28I feel like I've done my absolute maximum capacity.
25:32So, of course, I'd like to hold the trophy.
25:38I have more confidence now.
25:41But to believe that I can be the one to win MasterChef,
25:45I don't know.
25:58My, my, my.
25:59My, my, my.
26:00My, my, my.
26:05We have a ton of respect and admiration
26:08for what you have achieved.
26:10You have made this year's competition absolutely brilliant.
26:14Thank you. Thank you.
26:17Our Celebrity MasterChef Champion 2024 is...
26:21Who will love you?
26:24Who will fight?
26:28And who will fall far behind?
26:38Vito.
26:40Yes!
26:42Oh, yeah!
26:47Oh, yes! Yes, mate. Well in.
26:51Richenda, Craig, what an amazing competition.
26:54You must hold your head up high.
26:56Thank you. We loved it. We loved it.
26:58Thank you so much, guys. Vito, you're staying there.
27:00Stay, buddy.
27:01Bye!
27:03Ciao!
27:10It is what it is.
27:11Only one person can go to the moon.
27:13I'm really looking forward to getting back
27:15and committing my full attention to my partner, Mark.
27:18I'm sure he's really looking forward to me
27:20not constantly talking about food.
27:22Love you, Mark.
27:24I've loved it so much.
27:26It's been one of the most valuable experiences,
27:29I'm not just saying that, of my entire life.
27:32But I'm so happy for Vito.
27:34He absolutely, 100% deserves it.
27:38And he can dance. Damn!
27:40He's got so much going for him, that kid.
27:42And this, my friend, is for you.
27:45Thank you. Thank you so much.
27:48You are our champion.
27:50I cannot believe it!
27:52Look, it's so beautiful!
27:56Vito came into this competition with a purpose.
27:58He wanted to show us his life on a plate.
28:00What he's grown up with, the food he loves,
28:02and why he loves it.
28:04And what he's done is he's made us love it too.
28:07That's what good food's all about.
28:10He's in love with creativity.
28:12John, he is something quite special.
28:15People think that food is just food.
28:17But no, I keep saying food is life.
28:20That never will leave me alone.
28:22It's the first love of my life, food.
28:24And I cannot just wait to share all of this with my family.
28:28Grandpa, I won!
28:30Yes! I won, Grandpa!
28:33I won with all two ingredients.
28:35I came first!
28:39I love you!
28:50Once upon a time, I was something and someone
28:58See your shape under gold streetlights
29:03But every time I'm close, you move
29:06And I'm just left with the truth