Witness the culinary pressure as 12 aspiring chefs face their first professional challenge on MasterChef UK. With winners and finalists from previous seasons dining, contestants strive to impress with intricate starters and mains. From lasagna of scallops to pan-fried Brill with crab bon bons, the kitchen heats up. Watch closely as they navigate the chaos, push their skills, and aim to survive elimination. Can they handle the demands of restaurant service? Stay tuned for the intense competition, memorable dishes, and the suspense of who will rise or fall in this high-stakes culinary showdown!
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MasterChef UK is the ultimate culinary battleground, where passionate amateur chefs face intense challenges to prove their gastronomic prowess. From intricate mystery box tasks to high-pressure invention tests, contestants navigate the kitchen under the scrutiny of expert judges. Each episode unfolds with creativity, culinary finesse, and unexpected twists as aspiring chefs strive to impress and advance in the competition. With diverse personalities, mouthwatering dishes, and the pursuit of culinary excellence, MasterChef UK offers a thrilling journey into the world of competitive cooking, captivating audiences with the sizzle and drama of the kitchen.
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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.
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[Music] thousands applied for a place on Master Chef you’ve got a place in the competition thank you so so much oh my God can I like hug you guys for some their journey is over I just messed up oh because of potato for others it’s Only Just Begun you are
Through and now only the 12 best remain today they have their first taste of Life as a professional we need to push these guys and I mean push them [Music] we have now got 12 really good Cooks plenty of potential real skill they want to make this a professional we’re going to really
Test their skills cuz we have got the most extraordinary challenge yet it’s amazing to be part of the final Trav I can’t believe that I’ve got this far to f I don’t think I’ve ever committed myself to anything so greatly in my life no one
Wants to go home everyone is fighting so hard to stay here the more I stay in the competition the more I think actually do you know what I can do this I can win this competition I’m not here for a day out I got a lot more trick obious [Music]
Sleep today we are running a restaurant service in this kitchen I we in the pass and Greg will be hosting the dinner in the dining room it’s a tough test but what makes it really hard are the people you’re cooking for you are cooking for all the winners and finalist of Master
Chef people that have been here before who have done it whatever we asked of them they delivered whatever we set they exceeded this is what we want from you ladies and gentlemen you go outside get your chef’s spes on you’re about to enter the world of the professional
Whoa okay what do you reckon 12 amateurs me in the middle and you guys out in the dining room with the winners from Master cheef do you think I’m okay well if you have any issues
I can sing a couple of songs out there and give you a bit of time thanks I might need it it’s one thing cooking for a few friends and family at home it’s a totally different thing cooking with John on the past that’s ridiculous I have cooked for for about 20
Children all at once and I’m sorry but jont Ro can’t be nearly as demanding as they can I’ve been a waitress once or twice but I’ve never cooked in that environment I think this is going to be unlike anything I’ve ever experienced before I don’t want to stand here
Grinning like a village idiot but this is one of the best tests we have ever come up [Music] with now it’s up to you your own food you have 1 hour and 30 minutes to prepare and when I call the order from that pass you’ll have just 30 minutes to get your food
Up if it ain’t on the pass in 30 minutes I tell you what hell is going to be let loose at the end of this two of you will be going home ladies and Gentlemen let’s cook the 12 contestants were each asked to design one dish for today’s [Music] menu
They all dream of joining the exclusive Master Chef call of [Music] Fame today the winners have all gathered for the first [Music] time current champion Dro has worked in some of the country’s leading mishan kitchens cooking for these guys and people I’ve
Watched for the last few years years winning M you’ve got to not lose focus of what you’re doing while bearing in mind that it’s a pretty scary [Music] crowd Matt FIS has his own restaurant in
Dorset what I expect from these guys is something a bit special we’ve got the winner here so you know from them I certainly expect a very good dish James Nathan currently Works alongside Rick Stein
The menus are very ambitious I’m really excited to see how how they pull it off I think I am going to be a picky naughty critic Steven Wallace works for Major Brands as a food consultant
It’s great having a wonderful poetic dish but if the flavor doesn’t stack up then for me that’s a real let down Peter bis is an accomplished writer and food lecturer I have a love and a passion for cooking that was showing the food Thomasina Myers runs her own growing chair chain of
Restaurants we’ve all been there we all know what it’s like if I was cooking out there I would be [Music] terrified there are three courses on today’s menu the selection of starters are being made by Claudia Kennedy James and Alice [Music] Alice young mom and housewife from South Wales elegant [Music] food
The competition really is my life now everything is on hold whilst we do this Alice what are you going to cook for them I’m cooking a lasagna of scallops mushrooms and truffles with a butternut squash blut okay wow there’s a lot of stuff to do
But I really think it’s going to show that I can do lots of things under pressure you’re a confident girl like I am really confident at the end of the day now my fate rests in the
Hands of my diners but it means so much to me I don’t think I’m going to let them down good luck this is one of the most complex sounding dishes Fair due to the girl she’s not [Music] farted James Carpenter from Milton keing food is obviously that boy’s [Music] passion
Throw me into any environment within carpentry and I’ll run away with it now I want to be a chef if I can’t do this Challenge and that’s never going to happen James what are you going to cook for them I’m doing uh pan fried scallops
With crispy bacon and how’s it feel to be here it’s incredible it really is incredible you know this is what I want to do for a living so you know it’s my opportunity to embrace it all I need to do is make sure I get an amazing dish
Out Kennedy he’s a chist from Glasgow he’s doing a starter and it’s busy I’m cooking halit on a sort of Stew of smoked heck uh with muscles and asparagus and a white wine cream sauce starter or main course starter light it sounds that it might not be but it’ll be
Light I hate losing absolutely hate it I always have since I was about five I had a t-shirt said I hate losing on it so I I hate losing I really do I haven’t shown John and Greg a fraction of what I can achieve yet
There’s so much more Claudia she is doing chicken livers with Hard Dough Bread Claudia tell me about Hard Dough Bread it’s a Caribbean bread and it’s slightly sweet and it’s quite dense in texture how special is this going to be the taste will speak for
Itself I love chicken livers but Hard Dough I don’t know how hard my teeth aren’t all they used to be 45 minutes gone you are halfway through your preparation [Music] dining with the six winners are some of Master Chef’s outstanding finalists Hannah
Miles has gone on to write several acclaimed cookbooks Johnny Stevenson is now head chef in his own restaurant and Caroline Brewster is a successful food writer both in the UK and America anybody who wants to cook for us I think is going to be very very brave
These contestants have watched all our series and have learned what they need to do so um I’m expecting big things today can they give us a professional standard because we are all professionals and that’s what we want to see from them [Music] today SAR Peter Polly and Tom have each created a main for the menu Tom joh I’m not joking so far he has been one of the most impressive Cooks I’ve seen in this competition he gave us hair he gave us mushroom ravioli that boy can cook
Tom what is your dish pan fried fillet of Brill with crab bon bons and octopus crisps crab bon bons little crab cakes basically yes if you get lots of orders on what happens I
Think it’ll be manic if I get a lot of orders but I’m hoping that I can uh hold it together and get it done youve set yourself a huge challenge I wish you the best of the Lu I really do thank you very much sounds fantastic thank you it’s quite daunting
I think I’ve given myself quite a lot to do you can almost feel the nerves around the room but I’m focused it’s going to be really really impressive as long as he can deliver Polly I love Polly she’s a mom from high Wickam she’s my pudding
Queen a sweet touch is absolutely marvelous what’s strange in particular is that at home I’m in charge definely in charge I run the home and to think that now somebody else is in control of that is it’s a very different set of emotions to deal
With Polly what are you going to be cooking Cannon of venison with potato and cerc mash and purple sprouting broccoli is this the last minute addition absolutely not that brings a freshness to the Dish everything else seems really rich and I think that is totally
Integral where’s your smile Polly it’s here it’s here um yeah I’m so thrilled to be here Polly she will be having to do that venison to order and that Mash has to be boiling hot and it has to look beautiful go on Polly knock them dead
Girl Peter I am warming to him with every single dish he was a pharmacy lecturer he wants a gastro pub John and he cooks like he’s got one this competition’s definitely brought out my competitive side and I think my father will be proud of that he’s never really seen me engaging any
Competitive Sports so here we finally got a competition that I might actually win he’s got a smoke D breast he’s got salc rosty that’s yummy can he really produce the definite flavors that dish require for it to be stunning Sara Italian but she now lives in York she does Italian food food I
Love what is the dish today wood pigeon rotto with pisam anded black truffle shavings are you confident they’re going to order risoto with such stiff competition um you have to today approach that pass with a look in your eye that
Says you’re confident about the dish okay you’ve got to do that you’re will I will I will Master Chef has got to be a bit more special than just a bowl of food saying that if anybody can pull off risoto it’s going to be Sara this competition has seen over a thousand amateurs
Come through its doors only a handful have become finalists last series Tim kinnard left medson to set up his own Patisserie daaka mystery runs a successful catering business and Dean Edwards gave up his Digger and is now a chef on Breakfast Television there a whole lot of pressure on them
Do well I know that this program changes your life been through it and it’s tough but I will be looking for high level of cooking I think they’re probably a little bit nervous than what we were
In our time because we only had John and Greg to feed but we’ve got a lot more people to satisfy here 30 minutes of preparation time [Music] left the first dessert on the menu has been created by Annie [Music] Anie is our mom from barkshire she just
Does great [Music] food her food is technically great it always tastes great I want her to be my mom what are you cooking for us Annie I’m cooking an orange and pomegranate syrup cake with some pomegranate ice cream on a menu the idea of reading cake and ice cream
How enticing is that it’s a very special cake and the combination of pomegranate and orange is really fantastic it’s uh delicate to put on the plate so I better stop these hands from shaking fingers crossed Annie thank you good luck cake and ice
Cream sounds very exciting for the kids but does it sound exciting for our Master Chef winners Fiona legal secretary from arford she was thrown a Lifeline twice she’s done more cooking this competition than anybody else Fiona is doing a bread and butter pudding with tea and she’s sewing with cardan and pears
Well it sounds [Applause] fantastic you work very very hard to get here what does it mean for you now to still be here it does mean everything now I I have to stay I I’ve got to make it to
The end it means everything will it keep you in this dish yes it will good luck F thank [Music] you Jackie now there’s a determined lady I mean talk about adversity last round she dropped her pad tight on the [Music] floor and got us another one out the Jackie I know is
Usually running around and very excited what’s going on I’ve been meditating uh I need to be calm I need to be focused I need to be still in my head what is your dish spiced coconut rice pudding with a mango [ __ ] puddings are not really my thing but
I don’t want to go out on a pudding so this has got to sing keep on channeling that energy won’t you yeah rice pudding and pineapple really nice idea and can a bowl of rice pudding look [Music] beautiful make rice pudding on a restaurant menu look
Interesting I’m kind of regretting choosing that dish Now Tim our American Nutty Professor he’s a sort of creative event cook that you love and it’s the sort of one that gives me nightmares Tim’s pudding is inspired by Hawaiian pokei which is a multi-layered raw fish salad but he is using slightly sweeter ingredients to create his
Layers doing something a little bit individual and outlandish might make me stand out more it’s risky but on the other hand if it pays off it’ll pay off big time I think how are you going to make this look extraordinary it’s all about the layers um there’s three
Definitely distinct elements here the rice footing the sauce and the pineapple and um keeping them distinct um because I think that you know when you stack them all up in a bowl they just uh it’s really enticing I’m thinking it’s going to be something like an edible Pina
Cola there’s something great and quisitive about him he is a dangerous cook who lives on the edge I’m hoping that his delivery is truly special let’s do this girls and [Music] boys I’m now stepping back out of your kitchen I’m heading to the pass and I’ll
Be standing call the orders in 5 [Music] minutes finalists Alex rushmer Chris Gates and Emily ludolph have all been here before especially with John being on the past he’s going to be really making sure that what they put out is perfect but at the end of the day if
They haven’t got it ready he’s going to make them put out something and that’s a lot of pressure may I take your story order yes please can I have the lasagna to start with please yeah for stter can I have the chicken livers please it’s got to be H my favorite
Fish ladies and gentlemen first check on one scolar one livers one lasagna one halan table two three lasagnas one chicken livers as the orders for starters come in the contestants will need to work together to ensure each table’s food is ready at the
Same [Music] time Alice’s lazania has proved to be a popular choice Alice how many you got an order nine nine you have to work really hard you know that don’t you you’ve got to talk to me yeah Alice has got nine Ord on I’m just so worried she’s got so much
To do she has to put that dish together at the last minute she’s going to really [Music] battle you know You’ got to get the pasta out and make sure it’s identic I think the flavors might balance out but I’m not entirely certain how they
Work with the sweetness of the butut squash and the tra along the bench Kennedy has five halibuts on order first test is going to be how well the Hal that’s cooked you know just
A bit under and it’s inedible a bit over and it’s all dry so it’s a real test and I think they’re very brave to try it meanwhile James is already cooking the scallops for all four of his dishes those scallops are going to be overcooked James mate you still
Got plenty of time son plenty of time those scallops are not going to take 15 minutes as James takes the scallops off the heat Claudia is portioning out her chicken livers how you done uh I’ve got three three yep okay you’ve got one chicken livers on
Table two you’ve got one little chicken livers on table number one you got two chicken livers on table number five that’s four where I come from fine I can handle that it’s okay why she’s cooking all her chicken LS at once they don’t take long to cook what’s she up to guys four
Minutes hello yes [Music] [Music] John come on guys let’s go first table up let’s go come on Claudia go go go there please nice go get out there pretty Alice get back there three more please now oo very good off you go thank you come on Claudia I’m waiting for you service please
Table one is served but the others are still waiting okay Alice how long 4 minutes chicken livers how long ready job Alice you’ve got to push mate I am don’t worry I need to get this out C is it’s going cold done okay guys going on table five next [Music]
Please hold on M much with just one more table to serve Alice is still behind Alice come on come on come on come on come on come on last table where’s my [Music] food next time don’t bite off more than you can chew let’s just hope it’s worth it
That’s the hardest thing I’ve ever done Alice has served nine plates of her lasagna of scollops mushrooms and truffles with a butternut squash valute sauce topped with a parmesan crisp I’d wish I’d made the title less appealing now to be honest because I
Didn’t really want nine people asking for it but what can I do I got them out they weren’t burnt it looks absolutely amazing really really stunning the scallops are cooked well on and I like the cheese TW as well gives it a nice bit of texture
The elements of this dish that have been very beautifully done the V smooth the Truffle is delicious the pasta is way for thin delicious really beautifully cooked flavors of truffles running through that like the sweetness of the scolars I love it
All James has cooked pan-fried scollops on a bed of baby spinach with crispy bacon and a cider bur Blanc I should have been able to do enough to impress the dish was good enough to impress whether I’ve done the dish Justice is a different
Story really quite impressed the beer blank sauce contrasts very well with the scallops bit of crunch of the bacon the flavors work together really really well my scops are like overdone but the sauce is wonderful the sharpness of the cider is coming through very nicely and Kennedy has made five
Plates of his halibut on a smoked hadac and muscle stew with asparagus and white wine cream sauce yeah I was worried about the the fish the the halet getting it cooked right with there
Crispy skin um I think I managed to do that um but it’s not up to me had but it’s very juicy fish and you’ve got a very buttery creamy sauce very easy to get the moisture splitting out of
The sauce and it hasn’t done that at all it’s an absolute knockout I’m impressed by this you know honestly I’m happily pay for this in a restaurant the power of the sauce with the smokiness of the fish in there and the shellfish is always really good that’s what we technically call M
Finally it’s Claudia’s four portions of fried chicken livers with red onion and mango marmalade baby Leaf salad and Jamaican Hard Dough Bread that was so hard incredibly hard my proportions weren’t right because I didn’t prepare enough it was just stupid I can’t believe I just didn’t hear him didn’t hear
Him the star of the show should be the chicken livers but it’s covered the salad I mean I couldn’t even see it the livers themselves are quite badly overcooked there’s no why Factor at all with it there’s a lot of skill in the bread but I just think it’s quite heavy I
Don’t understand what the salad leaves all over it listen if you can cook chicken livers this well serve it with something that will help it the starters have made their impact now the spotlights on the main I have the fill of grill that sounds really good absolutely we’ll
Have the dock pleas the wood pigeon Main and go with the venison venison okay ladies and gentlemen main course on two risoto one duck one Venison and a Brill Table Three venison duck two Brill the main course is the centerpiece and it has to be refined it has to be ample but
It’s got to be refined Tom’s Brill has shown Mass Appeal with a total of eight orders Brill rad bombos octopus crisps that sounds absolutely Sensational you and your clip and mess you drive me [Music] nuts lay your four plates out and do it methodically
For me okay yeah so you fish on a plate 1 2 3 sandfire mixed together 1 2 3 y he’s got a huge amount of orders on and as he is running around with mess everywhere there is no way in the world his plates are going to come up looking clean no
Way while Tom starts to cook his crab bon bons Peter starts pan frying the duck breasts for his five orders pet sauce has done and everything else but those Roses are in in the oven they’re going to be dry as anything if he doesn’t actually watch
Them Polly has five venison on the go on table three it’s medium on four it’s medium well and on table two it’s medium rare yes John hopefully this isn’t going to drive me mentally insane trying to get it out the venison is quite similar to something I cooked in my quarterfinal
So I’ll be really interested to see how that gets done today 10 minutes for the first main course Sara may only have four orders for her pigeon risoto but they all have to be cooked at the last minute one rotto then a two rotto straight after
That second rotto going be ready I’m Hopey so so do I I got to show the customers Sara Roto really nice idea right now finishing the to order she is struggling 2 minutes on the first main coures [Music] please Wonder beautiful too messy too messy I’ll wipe it but too messy thank
[Music] you right guys thrill two Roto on a duck y Polly youve got nothing on this next table no it’s good that’s good is it no it’s not good it’s given me a tiny bit of breathing space and I’m getting myself collected that’s all I meant by [Music] that
Wonder Sarah how long 3 minutes John sorry Sarah now thank you very much [Music] John yes I’ve forgot to put the sauce on top well then quickly get your sauce up here [Music] okay oh my God it’s good we’ve only got a little bit of sandfire hanging over the
Plate need a plate this time please venison medium well that looks just the same as medium rare can cut longer I’m only joking with you I’d send it back if it wasn’t done enough really nice good on you 2 minutes ratoo two BR two du two venison please with the final
Table called the cooks have one last chance to shine come on guys guys come on come on come on push two Brill now let’s go what do I do I not got enough source to do this and the next so I’m just making some more now it’s fine split on
Me split how’s the sauce coming along Tom not good John it’s just split right at the end [ __ ] what do you do serve it without it I don’t really have a choice you panicked didn’t clean down you’ve tried too hard I hope
For your sake it’s worked on the other side of the doors yeah me [Music] too that was hard Blood out of a bloody stone or what that was the toughest challenge by a mile by a country mile that was that was seriously hard you know you’re in trouble when he feels the need to come
And clean your bench Tom has served eight dishes of Brill on a bed of sfire with crab bonbons octopus crisps and a shrimp bur Blanc I think John was not impressed with my uh with
My tidiness and I think it’s something I’m really going to have to work on it was tough it was very tough the brill is perfectly cooked it’s beautifully creamy I just think this dish is fantastic these little crap Bon bonss they they just sing honestly there deal in there and
It’s fresh and it’s delicious I’m not entirely sure what this octopus crisp brings to the dish they’re going to have to go but that’s you know that’s it’s really good I could finish the whole
Plate and and not pass it on that fish with that B Block that is salty from these little shrimp that is lovely yeah yeah yeah yeah yeah that’s accomplished that that’s quality Sara’s delivered her for orders of wood pigeon and Panetta risoto with black truffle and Parmesan shavings cooking
Roto consistently nicely can be a bit hard I’m just hoping that that uh I kept uh being consistent perfectly made risoto I think she used Caroli rice it’s still got a little bit of firmness to it the pigeon on top of there is perfectly cooked for me it’s
Soft and it’s iron flavored I really like it the risotto is well cooked but they’ve left a little bit of the um the breast bone which could be quite dangerous there’s all these beautiful chams of truffle on the side of the plate here it seems a shame for that
Gorgeous truffle to go to waste but um yeah all in all I’m pretty pleased with that Peter’s tea smok duck breast with salc rosty white bean and garlic puree parsnip crisps and Juniper jeu attracted five orders I came out of the kitchen feeling really pleased with
Myself but now got this nagging doubt that they might think it it didn’t really deliver what it promised I know there’s an awful lot of work gone into this but the rosty is raar in the middle and burnt on the outside the dock has been brilliantly cooked it’s well
Seasoned you get the smokiness off the tea off it but the rosty is not cooked the purey has been burnt bitterness to it I’m not keen on the puree unfortunately but plate looked beautiful when it arrived at the table so I think 10 out of 10 for presentation finally
It’s pol’s five dishes of venison with a red wine and blackberry production served with salc mash and sprouting broccoli I did push myself but I did manage it and I do Wonder having looked at the final edition of the plate if if it was still a bit
Simple the venison is beautifully cooked the only slight criticism I would have is that the sarc puree is probably a little bit watery and slightly underseasoned it’s just a little bit unimaginative with the broccoli so it’s a bit meat and two
Veg beautifully cooked venison a really nice fruity sauce but deserves better ACC compliments I don’t want to use the word dull it’s a bit strong but there’s lots of surprises and plenty of Elegance in the other dishes that are missing in this [Music]
One what do you like for dessert it’s going to have to be the Masala chai I’m going to have the orange and pomeg Grant syrup cake the Hawaiian Pake it’s going to be the spiced coconut rice pudding with orders in for the final four Cooks the wait is over
Table one orange cake two Masala bread and butter pudding one Pokey yes table two one coconut rice pudding one Masala bread and butter pudding one orange cake one [Music] Pokey that is dessert of course is a celebration it’s the end of the meal the desserts have to be really
Stunning Annie’s orange cake and pomegranate ice cream has attracted eight orders as confident as Annie might be that cake and ice cream has to be an amazing cake and ice cream I just hope she can pull it off next to her Tim is preparing the sauce to start Ling clearing up his
Pudding the Hawaiian po cake that’s um a raw fish dish and I’m slightly intrigued how that will work with a pineapple and a rice pudding it sounds a bit Bonkers that’s how much rum you put in there yep that’s half a pint of rum yeah I know I got it down from
A cup and a half so what’s the idea if they don’t like it get them drunk so they don’t know don’t worry I mean I wish I could do that but I’m going to set it all on fire so are you
Yeah I so believe Tim would be doing something really special with presentation but to me it now looks like a bowl of rice with sugar on top and pineapple is that going to be good enough really with five orders on Fiona is shaping the peirs to serve with her bread
And butter pudding F very calm very confident all she’s got to do now is make her food deliver on Flavor Jackie has four orders for her spiced rice pudding so the rice is not sweet because the sweetness of the pineapple and the caramel is that right yeah and the mango cooie
Okay thank you he doesn’t think it’s sweet 5 minutes on the first desserts please Thank you very much next table please orange cake two Masala bread and but putting one Pokey please n uhuh not yet I haven’t called it listen to me I don’t want to e on the food on the P unless they’re coming together 2 minutes please and Pokey orange cake now yes John well
Done thank you very much thank you sir okay guys last table Masala bread and butter pudding two orange cake two Pokey two coconut rice puddings everything at the same time well done your service is over off we go thank you John thank you John
Joh that was very very hard work indeed and I think they did very [Music] well I’ll be interested to see what Mr Wallace has to say besides he’s had a nice time in his dining room eating whil St being in here [Laughter] sweating he gets all good
Jobs Fiona has made a masala chai tea inspired bread and butter pudding with cardamon infused poached pear served with almonds toasted pistachios and a caramel basket I’m too much of a perfectionist to let a plate go out if it’s below par I just my pride just won’t allow
It it’s really stodgy and the flavor is is just a bit onedimensional I was expecting that lovely kind of creamy sweet tea with the different spices I’m not actually getting any of that it looks amazing and it smells good as well and it’s really disappointing it’s
A big lump of bread and no flavor it’s really really disappointing and the pear is the same the pear hasn’t got the flavor in it it’s not wet enough it’s just a big solid lump and bread
And butter pudding is a moist thing and the pear you don’t get any spice from at all I’m a little disappointed Jackie’s dessert is a spiced coconut rice pudding with mango and passion fruit [ __ ] caramelized pineapple and a ginger TW I’m happy about how the dishes look when they
Went out but it’s such a simple dish it has to be perfect and I’m not sure everything was exactly perfect the smell of Ginger from the TW is awesome the biscuits a little bit soggy but I love it the rice pudding’s okay it’s fine but but the things around
It are absolutely sumptuous it could do with being a bit lighter it’s spicy it’s almost like mace flavor in there but its presentation leaves a bit to be desired Annie has served eight portions of her orange cake with pomegranate ice cream caramelized
Oranges and a pomegranate and orange syrup it was very tough in there uh I was extremely nervous at the beginning but I did relax into it and I managed to carry on and I’m quite proud of myself
The orange cake is the best thing I’ve tried today the balance of the sweetness and the acidity is absolutely bang on it’s absolutely stunning it’s lovely and moist flavors are really they really pop this ice cream I’ve never tasted ice cream like it in my life
This is absolutely stalling I would eat 10 of these quite happily it’s it’s beautiful that looks the most unassuming yet it comes up out and just snugs you that is a beautiful thing finally it’s Tim’s Hawaiian Pokey inspired dessert of layered coconut rice
Pudding fresh pineapple and vanilla rum sauce topped with macadamia nuts and citrus zest it came out almost exactly how I wanted it to but not sure it’s Advanced enough that’s the only thing this is delicious you’ve got a really rich creamy rice pudding you’ve got
Incredible caramel flecked with vanilla pods it’s just Sensational I don’t know it’s kind of one step away from kind of Genius or one step away from being a bit old it just melts in your mouth oh it’s delicious the other guys are wanting a bit to
Try and I’m just is not going to let them have any of it it’s so delicious no James no no not for me not for me I like the creaminess of the rice pudding but orange and lime and the zest from it as well is [Music] odd [Music]
You look tired you all right that was tough I’m exhausted I think overall the standard was pretty high there was one absolutely standout blew everybody away unanimous fantastic dish and that was Annie’s uh orange syrup cake with with pomeg granite ice cream I agree with you
I think probably one of the best dishes in the room the ice cream was fantastic the cake was lovely enriched really nicely done I feel like I can hardly speak I’m so tired I just really hope
They hurry up and make their decision now the next big popular dish was Tom’s Brill with the little crab bon bonss John it was a beautiful dish how Tom got that food up in that mess I
Have no idea I just hope I’ve done enough and I hope that you know people can appreciate the fact that’s the first time for me in in a situation like that and uh you know it’s it’s massive learning curve Alice’s lasna everybody agreed it was a beautiful beautiful dish she
Worked seriously hard seriously hard head off to her I hope I’ve done enough to impress I’d be impressed I love that dish I love it I think it’s a real crowd pleaser but oh God knows Kennedy’s plate was loved the fish was cooked perfectly and he was so calm so clean
So organized every single plate exactly the same perfect for me there’s five people who are really Hanging On by the fingernails and they are Claudia Peter Jackie Fiona and Polly Pizza duck okay sauce very sweet it looked beautiful but he messed up that rosty completely
It would be devastating to go out at this stage I don’t know what else I could have done other than to cook my damn rostis today Jackie was a different person from that bouncing Bean that
Was around she suddenly sort of went very very calm and I don’t think it did her any favors I think she overspiced that rice pudding and mine was like heavy with mace from the calm place I
Was in when I was in the kitchen today you know I was in a happy calm place I just feel like I’m hitting the pit of despair here right now actually feel owner’s bread and butter pudding looked fantastic but it was dry it wasn’t sweet enough it wasn’t flavored hideous hideous
That’s a really strong one no it was awful but she worked really well really confident in the kitchen delivery I’m not just hungry to stay in I’m starving to stay in but I’ll have to live with whatever they say what is Polly doing because venison nicely cooked then
What happened we had a salc mash and then we had some sprouting broccoli stuck on the side I asked right at the start what’s it doing there is it an add-on because it didn’t make sense to me I
Was worried that my dish was too simple um I wanted to make sure I could plate up in the time and I think that may be to my detriment now Claudia uh cooked her chicken livers really well
But her onion marmalade was made too sweet the bread wasn’t cooked through properly it was a little bit doughy and what were all the leaves doing scattered across the top it wasn’t right it wasn’t great I’m not confident but it’s been so exciting so challenging so enjoyable I just
Want to do more and more we’ve got our five who’s got the biggest issues let see we send out [Music] The winners and the finalists of Master Chef were blown away by the standard of the food seriously there are four outstanding Cooks today for those people that go straight through the next round those four are Annie Tom [Music] Kennedy and [Music] Alice pretty job really really well [Music] done you for
A safe take a step over there for me Please for three more of you we agree you deserve a place in the competition James congratulations [Music] Sara hold [Music] on and Tim good job hold [Music] done two of you are leaving us Fiona and Claudia I’m sorry I’m sorry thank You it’s hard to not be completely devastated I’ve learned a lot about myself and about my food and I’m going to achieve my dream watch this face do you know what it’s not unfair that I’m going home because I did feel like I was lagging I’m good you know but they are
Amazing boy oh boy have I learned Lots today and we’ll be taking that and using it wholeheartedly in the next round brilliant where’s the wine I’m so happy I am so happy it’s brilliant I’m I’m slightly in shock it’s amazing I mean it makes you feel incredibly proud of what you’ve Done so happy in the final 10 it’s incredible it really is I think feel like I’ve been on something that goes very fast up and down at a theme park and I don’t like them at all and I’m not sure I can cope with much more I want more
Much more and as you say cooking doesn’t get any tougher than this uh I believe it next time the contestants hit the road well I hope they know was going to hit them John because they are in a tent in the
Middle of a field in the highlands seriously tough we’re really against the clock now we’ve got to keep moving the Scots are coming and they look hungry to [Music] me medic [Music] medic [Music]
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❤Of all the Master Chef episodes I have watched & dozens of them daily for months now, THIS is my absolute favorite set of Judges yet!!!