Nerve-Wracking Skills Test! | MasterChef UK: The Professionals | S09 EP07

In this intense episode of MasterChef UK: The Professionals, six talented chefs face a nerve-wracking skills test set by judges Greg Wallace, Monica Galetti, and Marcus Wareing. The challenge involves creating a Taramasalata with scallops, crab, and croutons. With high stakes and critiques, the chefs strive to redeem themselves after a challenging skills test. Watch as they present their signature dishes, each hoping to impress the judges and secure a spot in the quarterfinals. Who will rise to the occasion and deliver a plate worthy of advancing in the competition?

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MasterChef UK: The Professionals is where talented professional chefs step into the spotlight, presenting culinary masterpieces under the watchful eyes of renowned industry experts Gregg Wallace and Michel Roux Jr. Judged by top chefs and critics, these contestants hail from various culinary backgrounds, demonstrating unmatched skills, innovation, and tenacity. In the heat of the kitchen, it becomes more than just preparing dishes; it’s a testament to their training, ambition, and the chase for the coveted title of the UK’s top professional chef.

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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] the hunt for the next professional  Master Chef Champion is back on and these six   chefs all believe they have what it takes to  win the title today they face two challenges   set by Judge Greg Wallace and two of Britain’s  top chefs Monica GTI and mich star Marcus saring

I will fight I will fight for  my place I’m very competitive   I want to be the best I can this is a  competition we all in it to win it you   know the fight [Music] start the  journey in front of our chefs is

Colossal it takes a brave Chef to enter this  competition let’s see if they have what it takes skills test time Monica what are you going to  set for the chefs I would like our chefs today   to make a sauce cabonara and use it to dress  the freshly made tagali pasta’s already made  

The dough has been made they need to roll it  out how long are you going to give them for   this we’re going to give them 15 minutes  come on let’s do it I’ll fancy a bowl of   pasta I’m just cutting my petta into ladom  or always the lons is quite important they  

Need to be cooked off and you releases  some of that beautiful [Music] fat okay   so I’ve got my onions done as well they’re  ready to go in when I need [Music] them how   many EG yolks would you expect to make  one portion of sauce no less than two

Yolks I’m now going to roll out  the pasta getting it ready to cook I think there’s a lot of areas here for era  you would assume most chefs would have used   a fresh pasta machine that’s going to  be tricky the thickness that they roll  

That pasta to is vital I think it’s easy  if you’ve done it many times if you’ve   never done it it’s daunting so my pasta has  been rolled out I’m going to cook my lion on   the onions everything is about timing and the  temperatures of this frying pan now in go the

[Music] onions and goes the pasta  let’s only take if a minute to cook   it won’t take long at all pull this  off the heat pull the bacon off the heat look at that how quick  was that it’s essential that   this pan is not too hot when you add the pasta to

It I’ve got my egg yolks so just whisk it  up with a fork if the pasta in the Pan’s   too hot when the egg goes in it’s going  to scramble straight away and I also like  

To add just a touch of the cooking water  have I have to coat it and make more of   a sauce people you know tend to use cream  and then butter but in Italy that’s sort   of frowned upon I love the food of Italy I  don’t want to see cream anywhere near that carara

I’m finished with a drizzle of olive oil bit more black pepper [Applause] yeah and  there we have it tagalo cabonara I love that   that is the simple beauty of the food of Italy  it’s so tempting though to put more into this  

Dish isn’t it it’s so easy to add more cheese or  some cream or butter or some parsley that egg yolk   gives it almost creamy texture but it shouldn’t  have cream in it I hope they don’t put cream in  

It what makes this dish amazing is the Simplicity  of it should we get them in yeah I want to see   what they can do first in is 37 year-old [Music]  Max I’m head chef uh gastr p in the half of the  

City been here for about 2 years I used to work  in fine dining but with sort of lifestyle change   getting married and I’ve got a baby on the way I  decided to kind of step down and do some more sort  

Of simple [Music] cooking I don’t do subtle  I only do really big bow flavors when you’re   cooking fine dining it needs to be mind-blowing  service if I went out in the first round I would  

Get nailed by all my colleagues I’ve been biging  myself up for a couple of months now so we’ll see   how that one [Music] goes hello Max I would like  you to make for us cabaro of fresh tagi okay how  

Does that sound yeah absolutely fine with that  you have 15 minutes cabar when you’re [Music] ready [Music] you made a fair bit of pasta in your time Max yeah   I love making pasta I’ve got tag  melli on my menu recently [Music] [Music] actually pasta done pasta’s done [Music]

What training did you have pretty much selftaught  I’ve only been essentially professional chef for   about 7even years before that I was actually  a general manager you got 3 minutes [Music] left Come on come on 2 seconds put that  on a plate [Music] please all done yep you’ve given us a great pasta dish clearly   you’re competent in working with pasta  I think you’ve done a great job well done Max the pasta is wonderful and thin it’s  perfectly cooked through the lad on they got  

Nice crispiness to it I think it’s a great dish  you ought to go away keeping your head up from   here and and take that confidence into the next  round thank you your pastor is perfect there’s   enough seasoning in there as well and those  eggs are absolutely bang on they are coating  

Everything in a really nice sticky yolk it’s  great great working techniques you took on   board everything that was around you you you did  the dish in the right order you’ve made a a great   looking player of food Good Start well done thank  sure thank you very much off you go thank [Music]

You oh it’s so nice to get something  you can actually enjoy eating yeah I was really happy with that it was something  I know how to do so it could have been something   completely random and I’d be sat here depressed  at the moment but no it’s good that was a great  

Start uh let’s hope the next two are like this  next up is 24y old [Music] Adam I I’m a sue   Chef in a three res at restaurant on the border  of hire it was a massive buzz when we got the  

Third rosette when I joined it was only [Music]  two I’m not classically trained what we’re doing   is very modern I’ve got a fire in my belly to  do well I don’t want to be just going stale  

Going in the same kitchen and doing the same  stuff day and day out that’s not what I want to do Adam I would like you to make us a cab hour  and fresh tag okay 15 minutes off you [Music] go

Okay how old are you Adam 24 and how long  have you been cooking for I’ve been cooking   for about 4 years what happened to you at  20 years old to get you to start cooking   an accident really I was working in front of a  house they were short over one Christmas so I  

Decided to go in the kitchen and help  them out and I’ve never [Music] left You’ve had 5 minutes Adam thank you  do you make pasta Adam not normally No You got two minutes [Music] Chef all done yes thank [Music] you Adam cabara  classically you don’t need to use any cream or   or butt to make that sauce you you normally  rely on the egg yolk to coat it okay but it  

Was boiling for such a long period on on the  stove is actually scrambled the egg on there as well the pasta is tough is chewy it’s not right  and the fact that you just boil the lons in that  

Cream sauce for so long has actually made them  tough as well there’s no way i’ I’d finish that   it’s far too rich you got butter cream in there  and cheese and your pasta’s too thick and it’s  

Not cooked enough it’s a bowl of stodge Adam  uh and it’s not a very pleasant Bowl either   I did like one thing though and is the way you  stood there for a minute just to observe your  

New surroundings that’s a very good thing I’ve  not seen that yet from a chef normally they go   running in at 1,000 mph thank you Adam thank you  we’ll see you again off you go Chef okay thank you it’s really interesting about  this test it’s actually incredibly  

Simple when you know how but it’s  very difficult when you’re not sure I’m gutted I’m gutted disappointed  with myself for not thinking it through   properly but there’s no way  back from that now [Music]   the final Chef to face Monica’s  test is 28-year-old glaswegian

Rory so I’m a junior suf at a  large Hotel within glasow City Center I’ve been here 9 years it’s a  very busy hotel and keeps us on the   go all the time our style of food here is  very simple contemporary Scottish [Music]

My parents have always really in colage me  chased my dreams if I was able to go all the   way it’ be like winning the champions league if  I was a football player that’s a wild w [Music] dream you have 15 minutes off you go

Rory you made a carbonara before yeah I  have and how are you with pter not too bad You’re halfway Rory Keep it together Rory all right  Chef you got 5 minutes to go All done [Music] y Rory I wanted you to make us a basic  cabonara what you have done is burned   some bacon threw in some red onion bit  of cream boiled it pasta skills are not there the pasta is not great and it’s not a  great sauce I hope I’m going to see better  

From you in the next round it’s too thick and  Rich because a carbonara doesn’t have cream in   it your pasta is cooked in some bits it’s thicker  in others that’s cuz it’s different shapes and   sizes that went into that pen come back with  a Fresh Approach a new approach and just maybe  

Try and forget that this ever happened  okay I think that’s what you need to do Cheers so it was it was tough having two very  highly skilled chefs and Greg breathing down my   neck you know I think today the pressure just  really did get to me and it’s going to bug Me what is your skills test Marcus so I want  our chefs to make us a Tas Salata and serve it   with crab scallop and croutons tros Salata  it’s sort of like making a mayonnaise with   smoked cro how long are you going to give them  to achieve this 20 minutes so the first thing  

Is to get the Tata under way what we’ve got here  is a smoked codo what we need to do is you need   to scoop this out don’t want the skin in there  cuz it is just going to be bitty uh you want  

This to be nice and smooth I love taramasalata  and I’ve never once considered how you make it   so crushed garlic squeeze of lemon just a pinch  of [Music] salt It’s a Wonderful aroma it does   actually remind me of being by the Sea now  I’m going to start adding vegetable oil and  

Water you want to sort of add them at the same  time it’s sort of like making a mayonnaise the   addition of the liquid is where they need to  be careful that’s added to fast you know it can split and you can see it’s starting  to come together and almost look like

Mayonnaise the tlot is done we need to to  prepare our scull up I’ll take a knife and   I gently sort of just Edge my knife in there  and just run my knife through so just opens  

The scallet just going to remove the muscle the  skirt and the row you just don’t need to tear   anything you just need to just pull it away if  they butcher that scolar that that that’s sinful  

So now we’re going to go to the Crab Claw which  has been blanched just want to crack it I don’t   want to smash it to pieces and what we’re looking  for is is to see if a chef knows their way around  

Shellfish prepping a crab prepping a scallop  making taramasalata there’s a lot going on here   so there we go it’s our Crab Claw now I’m going  to cook the scull up a nice hot pan olive [Music] oil turn the Scots over yummy Yumm Yum  Yum Yum Yum sculps [Music] out now ready  

To dress the plate really looking forward  to [Music] this crabs just going on finish   with all of [Music] oil there we have  it Tris Salata with scallops crab and   croutons immense that can I tell you right  now I don’t think any of them are going to  

Know how to do it is a tough one to get  right this one I think it’s got all the   makings of a taramas disaster let’s get them  in first in is 36-year-old South African born [Music] Nina I’m a head chef I work in a  prestigious law firm in London and part  

Of a contract Hing company I enjoy cooking  modern British food CU I enjoy cooking for   the British I love the British culture service  please but I love to put my Twist on things with   my International experience I’m very competitive  I hate coming second I’m very inquisitive and I  

Love to [Music] win Nina welcome to Master Chef  this skills test was set by Marcus I’d like you   to make for us TMA Salata with soé scallops  cooked crab and some croutons excellent have   you made a tera Salata before yes I have yes  good you’ve got 20 minutes excellent off you

Go my your fingers okay just be  careful it’s a blunt knife there as well [Music] work a Shellfish a lot little as  much as what I used to or what I would like to so how are you going to make your  traas Salata take the scalos maybe  

I’ll start with that first with the scholet  row yeah so correct do you recognize that   other ingredient on your table um EMB  to say no I don’t okay this is Fisher   already yep oh for goodness [Music] sake just  5 minutes left please excellent thank [Music] you [Music] you’ve got two minutes

[Music] Nina [Music] that’s it your time’s Up Nina I’ve got to be really honest with you  there’s erors in your work all over the place   today the open of the scholet was actually  quite scary to watch you need to go from the   hinge side the Salata I was a little bit  surprised that you were going to make it  

With this scallop row and watching you cook  a scallop wow it’s been a long time and that showed wow the scallops are completely torn  and cooking what was the idea of frying the   crab I’ve got no idea why there a the fish has  been cooked in loads of lemon juice cooked lemon  

Juice goes really bitter it’s not great but you  kind of know that right I I know that the crab   you’ve cooked with the scol up lot of lemon  juice going in there as well the ter melata  

Which you meant to really whip up like making a  mayonnaise in fact literally was only on for for   for about a minute I wouldn’t eat that if that  was served to me I’d be very very disappointed  

Too much garlic too much lemon there isn’t really  any good points I’m I’m I can find with this dish   at all Nina you look angry with yourself yeah  I am I know what I can do I will prove give it  

To you guys later I’m really pleased to hear it  Nina we’ll see you in the next round thank you   very much thank [Music] you I’m so angry  with myself I can kick myself I’m like oh anyway next is 29-year-old Matt originally  from Mercy Island in Essex I work for a  

Four-star hotel in Jersey I work as a senior  Chef to party and I work on the pastry section   as well I was born and raised on Mery Island  most of my professional career has also been  

On Islands I’m very stuck to the kind of food  that we eat there see F all the way I played   for us Chef to one represent you know where  I’m from I’m also quite competitive that’s F

Me right Matt I would like you to make us a  tera Salata serve it with some cooked scops   and crab have you made a t Salata before  no do you know what it is no I don’t no  

Idea what it’s made from um I’m guessing  it’s made from the avocado and the lemon no   you’re thinking of something else okay this  then that is correct what is it farra fagra no kidney no tros Salata is made uh from  codo make it as if it’s a mayonnaise okay  

Right you with me I’m with you good  man 20 minutes off you go all [Music] right was this your fear being asked to do something you   didn’t know how to do yes I was  kind of hoping it was going to be

[Music] pastry you ever opened a skullet  before no no never no no they come in prepared you’ve had 7 [Music] minutes got just 7 minutes left come on in let’s get this made [Music] M you have got to move it [Music]

Yep you’ve got just a few few minutes  left cook something go on I dare [Music] you right you you got 30 seconds we need  something on a plate please yep no problem [Music] really good start Good Start come on Chef come on

Time’s up so put the skull up on a plate okay  should we call it a day could I just cut a   few hers okay no just put no no no you’re  done thank you Matthew thank [Music] you  

I suppose at the end of the day there are  three elements on the plate you have some   codo you have some crab meat and we have a  scholar so by the theory of the challenge you  

Actually got three out of four of the things  yeah how you did that I have no idea thank you you didn’t know how to do it that’s  abundantly clear however for someone that   didn’t know how to do it it’s not a bad  attempt you’ve never opened a scolar uh  

So it was always going to be a challenge  for you and I hope in the next round you   can prove that that you know you’re better than  this Matthew off you go thank [Music] you CH M disaster that was horrible yeah I came up  with something something better than nothing I

Guess the final sha to take on  Marcus’s test is 40-year-old Simon from Nottingham I’m a lead chef and development  Chef for our leading events company so the   food we do is high-end modern British life  is event Chef it’s either all or nothing so  

I’m used to the high pressure catering  for large sporting events around the world I’ve always wanted to be a  chef and I’ll be a chef retirement   I’ve been cooking for 24 years so I  think I’ve got the tools to do the job Simon we’re looking for T  Salata cooked scallop crab meat  

And croutons I’m going to give  you 20 minutes off you [Music] go You right Simon yeah going well I  think so you’ve had five [Music] minutes [Music] [Music] got just 7 minutes Left [Music] you done yeah done Simon not a bad attempt I would  like to have seen some garlic go into   the tracata and some water to lighten  it up it’s not as refined as it could   be the skull up as well as you  can see you’ve still got quite  

A little bit of the dirt left all over  there you need to really polish up the ACT Simon the eating of it is not great  codo is like a pate bunging in a bit of   avocado into some crab that’s easy enough  to do Marcus set the skills test he has  

Very high standards me I don’t mind your your  taramasalata watching you and watching now you   went about the test uh not bad at all toata  good to see that you know the basics of it  

It’s the first test can’t wait to see what the  next round is going to bring off you go see you Soon I think he did really well  in comparison to the other two I   think it’s been a a pretty average day  [Music] day I think it went okay but I   know I could do better it was um very uh  nerve-wracking and I I don’t like being

[Music] watched the first in and the last in  I think were very good Simon and Max the rest   of them I tell you what there are holds in  their knowledge and experience some of these   chefs have got a point to prove in the next  round can they bounce back yet to [Music]

See this is is a wonderful opportunity  for you to Showcase your talent this is   your food and there is no reason why this  shouldn’t be absolutely super you need to   redeem any problems that you had in the  skills test you have got to cook to your  

Best day cuz at the end of this round  three of you will be leaving us you’ve   got 90 minutes to really make a point to  really make a statement off you [Music] go after the crticism from the judges I need  to come out now and give it all guns blazing  

And show them what I really can do the pressure  is massive to get this plate of food absolutely   spot on this is about the future i m been in  this competition and I’m not ready to go home

Yet so I’ve got a pan fried hake with a scalping  hake canalone textures of cauliflower and myth and   parley sauce sorry did you just say you’re making  pasta yes what went wrong in your skills test then  

I think this morning it was just nerves what was  it got the better of me have you done the dish   before Rory yeah I’ve had a few practices at it  has it been on your menu no no no good luck son  

Thank you [Music] Pake is a wonderful fish to use  yet the more that you cook the more it’s going to   flake and fall apart so this is something that  Rory needs to get right canalone is not easy  

You’ve got to get the pasta beautifully made  then he starts to make his canalone with his   scet mousse quite a skillful thing to [Music]  do I’m going to completely forget about teras   Salata I’m going to imagine that scarps doesn’t  exist and I’m going to blow Monica Marcus away  

With my salmon dish what is your dish what are you  cooking pan fried salmon I’m going to do that with   a strawberry Basel Rosado asparagus Pier I’m going  to finish it off with a green peppercorn sauce  

And a balami glaze did you just say strawberry  risoto I did Chef I did I did it’s a fine B why   strawberries in in a roto why strawberries with  fish it reminds me a little bit of South Africa  

And it brings together the asparagus and the  strawberries from England there’s a lot of fruit   surf in our dishes in South Africa strawberries  pineapples but you know that strawberries don’t   go with Roto it will with this but you know it  doesn’t not usually but but it will work the  

Flavors will work it’s very different it’s very  daring I wish you the best of luck Nina thank you Nino is creating a combination of ingredients  that I’ve not seen put together before peppercorn   sauce we know goes with steak strawberries go  with desserts it’s really hard to know whether  

Or not this dish will work Nina’s confidence in  her cooking and in the flavors and the balance   of this dish has got me curious I can’t wait to  try to see if it works you’ve had 20 minutes guys

Taking it easy is not an option this dis could be  amazing if I get it right and uh how I want it to   be Simon what is your signature dish I’m doing uh  like a take on Sur and surf where I’m doing using  

Pork aico pork presser with baby squid qualifier  textures and black pudding F them well with a red   wine sauce why this dish things I love to eat I  love pork I love black pudding and I love squid  

Fish Seafoods and I like I travel around the world  so things I picked up along the way it’s unusual   yeah it works I think it works why why would you  push yourself like this I want to do well in the  

Competition and being safe doesn’t get get you  anywhere faint heart never won Master Chef trophy [Music] no the red wine sauce that Simon is  putting with his dish has got to compliment   and not overpower everything if it’s  too reduced too intense you will lose  

The cauliflower in there as well I suppose  the question is does this pork dish need the squid I’m not so sure I don’t  think so I hope Simon can prove me wrong After experiencing what just happened I’m  yeah I’m a little bit shaken I’m taking quite a  

Lot of risks on this dish just simply because  I’m not confident hopefully it comes out right tell me about your dishes for today I’m going to  be doing pork filp with Gus rock oysters serving   it with wilted cost morels Chestnut mushroom puree  Parmesan crisps and a masala sauce this is a dish  

I’ve had in France I’m hoping it’s all going to  come out well how much traveling and eating do you   do a lot I I travel to France every month tried  Regional wines and food and how much do you need  

This to work practice it too much for not to work  um so I’m hoping I’m going to nail it let’s hope so H with mushrooms and a beautiful fresh  oysters a combination that works I want the   chef to deliver in a perfect execution  today Matthew needs to be very careful  

How he cooks the tender la the PO he  cannot afford for it to dry [Music] out 1 hour gone all right you got 30 minutes left there’s a lot of pressure on this dish  because I think I did so well in the skills  

Test it’s very hearty full of flavors and  some little surprises on there as well I   think there’s a lot of skill on show and I don’t  think I’m playing it safe at all Max what is   your signature dish pork ribey with roasted  s fee curly kale crispy Sage Calvados poach  

Apple dice dehydrated apple slices crackling  and the C was off Sho you got off to a good   start I did how did you finish off a successful  day nailing this and getting great feedback from   you guys and a place in the quarterfinal would  be about perfect day max thank you I love the  

Sound of that cut of pork I get the feeling  it’s in very confident hands thank you very much Max is cooking us a pork ribey the best way  for me to cook that is just a really good hot pan  

Get a lovely quick caramelization don’t overcook  it I’m very excited about trying it we just want   to see something wow about it and it could be in  the [Music] presentation the judges haven’t seen  

Me at my best they’ve seen me at my worst going  to have to work very hard to claw myself back are you feeling a bit more confident this round  yes a lot more confident than the last one what  

Are you going to make for us a paner piece of cod  with a Cod R custard a PE puree pigwood morals   Rock sandfire charred asparagus and asparagus  juice sauce to go with the Cod you seem to be  

More in control now yeah I like to put it clean I  like to work it tidy I think clean sex and clean   mind where do these ideas come from this dish  is my own creation I just like to keep it simple  

I like simple flavors I like the sounds of what  you’re doing I hope you can deliver that I hope so too Adam’s dish sounds interesting but it does  come with risks the asparagus sauce which is a the  

Juicing of raar asparagus I’m not 100% convinced  how that’s going to look and taste this young Chef   has got a point to prove and I think he’s actually  on his way to do that you guys have got just 4 minutes you’ve got less than two  minutes come on mate where’s your  

Plate there come on come on come  on you’re going to run out of time last touches 10 seconds time’s up [Music] stop what are you doing  sorry time’s up mate I called I   called two minutes I called a  minute I called 30 seconds I  

Call 10 seconds and I kept telling you  and I kept telling you I kept telling you Simon please come and join us [Music] first up is Simon who’s cooked Aero pork  Pressa which is a shoulder of pork served   with textures of cauliflower black pudding crumble  

And baby squid topped with nerum  leaves finished with a red wine sauce Simon that’s a nice looking plate of food  thank you the pork for me is cooked nicely   I quite like it pink puree is wonderful and  smooth that sauce is so rich and it packs a   lot of flavor I don’t think the squid really  needs to be on here but everything else I’ve  

Quite enjoyed on your plate thank you I  particularly like squid and red wine s   never had that before love that bit of pork  puree and black pudding I think that dances   I think that flavor combination absolutely  dances you’ve done that meat Justice you  

You’ve beautifully cooked it you’ve made a  sauce that I think sits very well it’s got   body it’s grave it’s shiny the black pudding  adds a nice texture to the dish I just think   what a fabulous glass of wine I could be drinking  with this dish you’ve delivered a good plate of food

Feeling fantastic over the moon pulled out the bag   great feedback from everyone  especially from Marcus he’s an idol Matt Dish’s pork fillet and rock  oysters accompanied by mushroom puree   morels wilted CA and smoked creme fresh  topped with Parmesan crisps before I ask  

About the dish there’s supposed to  be a sauce on that isn’t there that   was an arms distance away this is the  second time in two tests you run out of time I like the delicate look of your plate  I really do I like your puree love the taste  

Of the morels love the natural saltiness  of those oyers it’s just missing probably   the most important part and that is the sauce  that going to bring everything together I’m   desperate to dip that pork into something wet  I like the flavor of the the mushroom puree yet  

The texture is still a bit graining there’s  just not enough on the plate the fillet of   pork it’s it’s dry the oysters I’m not a fan of  fried oysters presentation unfortunately as we   know just looks incomplete it’s flat it’s  not very well executed yeah it’s not good

[Music] enough I was really frustrated  by not getting the source on the dish   you know it’s literally an arms  distance away 10 seconds too late unfortunately Rory has made pan  roasted hey with scallop and H   canalone served with CIFA puree char fettes  and sire finished with a parsley and vou

Sauce good bits and and bad bits the hke  itself the puree the parsley sauce I really   like the pasta for the second time today I  don’t think it’s cooked properly and inside   it’s a little grain it’s not a smooth finish  I don’t like the presentation of the dish at  

All the fish mousse is split it’s grainy  the pasta isn’t very good the sauce lacks   color the cauliflower puree is grainy the  dish is is for me is poor in every area I   don’t mind the sauce but I think there’s  just too many erors on this plate for

You I could see the things that were going wrong  as they went wrong and then time just went so oh Well Max’s dish is pan roasted pork ribeye  served with curly kale salsa Fe Apple three   ways and a fennel puree topped with pork  crackling and finished with a Calvados Sauce I love the choice of meat that you  Ed and you’ve cooked it really well it’s   nicely seasoned sauce is wonderful it goes very  well with your dish and the crackling fantastic   but not quite refined yet Max sure thank you  I love the ribeye and the SAU is great good  

Flavor good body just the right balance for the  pork it looks big it’s bulky but I think you’ve   got all the right elements there thank you I  love the softness of that meat I really like   the fennel puree I like the anosa fenel  I really really like your flavors thank

You it’s good because you’re learning from  them and if they say it’s great you didn’t   actually learn anything that’s why I made a couple   of Errors just to kind of get a bit of  knowledge you know why it’s do [Music]

It Adams made pan roasted Cod served with a  pea puree smoked Cod row custard pickled and   roasted morels asparagus poached potatoes Rock  samire and finished with an asparagus juice sauce Adam you have a nice  looking dish here you can   tell you spent a lot of time thinking  about the presentation thank you very

Much I think your fish is cooked brilliantly  brilliantly well as is your smoothness of your pea   puree the potatoes need more cooking I like the  texture of the row custard but obviously because   it’s row it’s very very salty this asparagus sauce  I love the fresh flavor of asparagus at the start  

But its finish is oily I like the fact you’re  playing I don’t agree with all of your games I   think the fish is nicely cooked it could be a  bit bigger the row it’s nice but I think it’s  

Actually very strong this uh asparagus sauce for  me is quite slimy I see where you’re going with it   but that sliminess is just the dish is colorful uh  you’re trying really hard it’s sort of a a fresh  

Vibrant take on a fish dish okay thank [Music]  you some elements I was very happy with some   elements I wasn’t as happy with but I just didn’t  have enough time to rectify what I have actually

Done Nina please up be [Music] come last up is nah  with her dish of pan fried salmon strawberry and   basil risotto served with asparagus balsamic  glaze green peppercorn sauce and balsamic caviar I quite like the idea of sweetness with  the fish but the risoto no the fatty fish  

Creamy risotto finished with a sweet flavor I  just don’t like I don’t like there’s a weird   flavor about this dish that’s quite odd  whether it’s the pearls of vinegar or or   the peppercorn sauce or the fact that you’ve  Incorporated strawberries into risoto for me  

It’s just all wrong the dish for me doesn’t  work the fish is overcooked I find it’s a disappointment you know I know it’s very very  unusual from the beginning but I like to be   different they’re just not used to those flavors  which is [Music] unfortunate or not the greatest  

Of days on Master Chef sometimes it just happens  doesn’t it however I do believe we’ve got talent   here I like Simon Simon had a fantastic cut of  pork there great sauce making Simon’s dish was  

Probably the dish of the day I like Max I really  liked that pork riby I thought it was a great dish   I like the cookie of the pork and I love that  sauce I think Max gets through today I think he  

Did enough today too Simon and Max good decent  competent the other four they had a rough day   Rory is an untrained chef trying to impress no  matter how good the ideas you have if you don’t   have those basic skills to back it up you won’t  go any further in this competition Nina’s dish  

A strawberry ratoo overcooked summon there was  just nothing to like on that plate the idea is   well way out there way out there Adam actually  attempted quite a bit was very adventurous and   quite daring there were elements that didn’t make  sense that Source but the flate looked lovely the  

Fish was cooked nice we like the puree it would  mean the world to me to get through whether I’ve   done enough or not I’m really not sure Matt I  think had quite a nice presentation style quite  

Delicate however he failed to get his sauce up I’m  wondering what the dish would have been like if he   had I’d love to stay in a competition it’s it’s a  really important kind of milestone in your [Music] life chefs we can only take three  of you through to the quarter

Final so our first chef leaving the competition is [Music] Rory thank you Chef thank you our second Chef leaving  the competition [Music] is Nina and I’ll finally Chef leaving the  competition [Music] is Matt thank [Music] you disappointed about it pressure  gets to you time and went a bit off  

And unfortunately it didn’t power for me was  time when I started cooking I really really   enjoyed every moment of it I just feel  unfortunately I just chose a really wrong dish deated had an off day at the office and  yeah i’ paid for it well done you’re thre to a

Quarterfinal absolute roller  coaster of to day UPS downs   but I’m ecstatic with the result really really happy get into the court is  just amazing very very very happy feels amazing highed that i’m through and   uh hopefully build on what  I’ve done today for the next

Round next time another six  professionals fight for a place in the quarterfinal the whole thing is  an absolute Delight wherever you   stick your spoon that says it [Music] all