Finally, its all over... and what a journey!

I feel that I've been on one hell of a roller coaster ride this week with the last 3 finalists of Masterchef 2009; so many highs, a couple of lows. But what a week of amazing food and inspiration and three incredibly talented chefs, not cooks, but chefs because that's what these guys truely are!

As you may recall, earlier in the week, I had been championing Mat. His passion for food just shines through in everything he has created, and over the past couple of weeks, he's refined and refined his presentation from good hearty food, to keeping it hearty but really delicate. Defintely worthy of the Masterchef title. I also was keen to see how Christopher did over the week, and he didn't disappoint. For him it was all about getting the flavours together and by the end I think he's cracked it, now to see how he fares in the final. Last but no means least, Andy. I'd given him a bit of a verbal beating for leaving the crepe out of his Beef Wellington in the semis, but he's pulled it all back, producing innovative dishes and mixing fantastic flavours.

The final is just a huge emotion filled hour, starting with the invention test. A mixed bag of ingredients including vension, quail and sea bass, that same to be matched perfectly with our finalists. Mat takes on the vension, Andy the sea bass, and Christopher the quail. Both John and Gregg are their usual over-enthusiastic selves, but can you blame them when 3 fantastic dishes are placed in front of them.

Andy's first up with his sea bass, can he pull back his sloppy errors that have got him into a big of a mess this past week. Yes! He can, it looks a really, nice dish too. This is going to be a rough on, have I written the chap off before he's shown what he can really do. So John thinks that Andy's fish is a joy... the boy done good. Cool!

Next up is Christopher.. the brave brave Christopher! Pasta... Fresh pasta.. the guy's arch-nemesis all the way through the contest, and he's going to attempt it in the final! But wait, was that it's a joy to eat Gregg? Yes, finally he's done it, the pasta has been perfected, although, John seems to think it could do with a little liquid or sauce of some sort.

Last to the table is Mat. Big bold vension, beetroot and mushrooms, back to a Mat flavour dish. Ok so its not as pretty as other things he has produced over the week, but as he said this is the final and its about what he does, his style and his flavours. Gregg almost puts his foot in by judging the dish before he tastes it; a good thing he held his tongue as he loved it!

Yaay and onto the next round...

This is the scary one, the final 3 course might be frightening but each chap is now off to work with 3 of the world's top chefs. I must admit at this point my heart goes out to the Guys, I can't begin to imagine how daunting the prospect must be. And I thought the Buckingham Palace task was crazy, and then last night's meal for 8 top chef's with 16 Michelin stars between them. But actually producing Michelin starred dishes, in these restaurants is madness... But although obviously nervous, the Guys take it on, it is a learning process as well as a competition, and these teachers are the best they can get.

Andy heads off to Spain and is greated with the most elegant tuna dish I've ever seen. I want one and I want one now! Over the border back in France, Christopher is to get stuck into a snail porridge. It may be Michelin starred, but it's not for me this time. Whilst hundreds of miles northwards, in Copenhagen, Mat is filleting Skate at the delightful Noma, somewhere that is on my cards to attempt to visit, if I could just get on the waiting list. Add to the pressure of producing a star dish from the menu of each restaurant, our finalists are then asked to prepare and present to the chefs, the signature dishes that sets them apart from the rest. The pressure is certainly on, and its now that I can hear Gregg's '...cooking doesn't get tougher than this...' in my head. Bless them, I can barely watch, hiding behind my hands, peering through my fingers, I can feel the tension and nerves coming through the telly. But, why be so worried we know these three can do it, not even pull it off, but actually do it. They are so talented and its an absolute joy to watch them creating. Yes, I did shed a tear at this point. Each of them deserved the praise they were given ten times over, they worked damm hard..

Ok then, back to the studio and the final meal...

I can't remember alot of what happened from this point onwards, and I was so engrossed in the program, so here at the menus:

Chris started with more pasta, a scallop ravioli, sat on black pudding and a cauliflower puree. I think Gregg said it was like getting a big, wet kiss from the scallop... Erm ok, I've never kissed a scallop, but I'm sure he didn't mean it like that! John wasn't so keen on kissing a scallop, and whilst Chris has finally got his flavours sorted, it was still a little dry. The main course followed with a roast pork belly, brave lad again! Only 2 hours to do this in, is it really going to be enough time for the pork; sadly not. But on a brighter note, the mix of clams and bubble and squeak, delivered high on flavour and taste. Finally, we were treated to a chocolate tart and a seasame seed snap; pastry, chocolate, crème fraiche... Hmmm what more to say!

Mat's second to the plate. What we really need to see here is finesse but big Mat flavours. I admit I was scared when he said he was going to serve a spider crab thermidor with chips. You could just see John and Gregg both thinking what on earth is he doing, chips in a Masterchef final? But when you think about it, big chunky chips are the perfect way to clear up your thermidor... Hehehe! Before this Mat treated our hosts to an elegant and stunning dish of rabbit, and boy were they gobsmacked. Presentation, presentation, presentation has been used with Mat all the way through, and you couldn't get anymore presented than this. The meal was rounded up with a lavender mousse and hokey pokey and big juicy blackberries. Again both John and Gregg were lost for words and it looked like I'd quite happily swim in it, it looked the perfect end to a perfect meal!

How on world is Andy going to follow these two! We've already seen him calming himself down in the cooking time, timing has been critical with him for the last couple of days, and that in turn has compromised his food. But seeing him bring himself back down, shows that he really has progress over the last two weeks. First up, Andy gives us a thai salad with coconut and crab, taking his inspriation from his travels, again doing food he likes and loves. Whilst I think this is a good turn for Andy, somewhere he is confident, John and Gregg are unsure. The main course of duck with a ravioli isn't the most attractively presented dish, but its hard to make spring onions and greens look intricate, however it looks good! It tastes good, but unfortunately the duck is not cooked enough.. argh! Dessert is a sundae of mango and passion fruit, with some of the coconut from the starter thrown in for good measure. It looks colourful and creamy and I'd eat the lot in one go, but there is a glaring error and that is the dish he's served it in. Whilst its fun to remember the knickerbocker glories I don't think its the best method of presentation for a Masterchef final... is that the final nail in the veg box... I hope not!

All three chaps have stunned and wowed over the past hour and although I have my favourite to win, I think all three of them are deserving of the title. 

I hate the suspense that seems to have been all too familiar with reality shows, just get it over and done with, my nerves can't take it. The camera pans between the guys, back to our hosts, back to the guys, then John starts, our winner is............. nooooo come on this isn't good... tell me....! Our winner is......

Mat!!!

Woooohoooo! Yes, the guy that I'vesaid all along has got what it takes and is passionate about the whole process has done it... and with that the big fella ends up in tears and so do I!

As I said I'm going to keep an eye on Mat, I'll be down to his restaurant when he's up and running. But in the meantime check our his blog and wish him the best of british luck - The Wild Garlic