Cooking for NYC’s Top Chefs! | MasterChef UK | S07 EP14

Join the MasterChef finalists as they face their penultimate challenge, cooking for some of New York City’s top chefs. In this episode, the contestants take on intricate dishes crafted by renowned chefs, showcasing their culinary skills. From preparing delicate crab starters to mastering the art of venison and crafting unique desserts, the pressure is on. Watch as the finalists navigate the high-stakes world of professional cooking and strive to impress the culinary elite. The journey has been intense, from New York’s iconic restaurants to a challenging menu at Cow Park. Experience the excitement, precision, and creativity as these amateur cooks push their limits in the pursuit of becoming the next MasterChef champion.

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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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It’s the Master Chef finals the search to  find the country’s best amateur cook is almost over today it’s their penultimate challenge cooking for the world’s greatest  [Music] chefs got to be perfect Sarah it’s   my time it’s the moment where you I really  need to show what I’ve learned and what I’m  

Able to do you got one shot you miss it it’s  over go go it’s not just a possibility now   it’s you know there there’s a really good  chance that you could walk away as the best come on my man while it’s  still hot huh all right I can  

Hardly imagine anything better ever um  than winning like that would just blow   my mind next time just one of them will  be crowned Master Chef champion [Music] 2011 this is New York with over 18,000  restaurants it’s the eating out capital of the

World you can get everything out there absolutely  everything Japanese Korean Chinese Indian French   Italian whatever you want New York has got  it and it does it very well over the last   200 years this Melting Pot of immigrant culture  has transformed the city into a center of world  

Class Cuisine if Tim Sara and Tom want to  stand out here they’ll have to show True Grit you just have to look around in New  York to see what sort of place it is it’s   it’s pretty challenging to be honest  it’s it’s one of those things where  

You kind of think really excited by but  really really really hope I don’t mess up I may never have an opportunity like  this again so I’m going to make the most   of it there’s so much to learn in  a city like this and so much to be  

Inspired by this is beyond my my wildest  dreams [Music] really just need to enjoy   it and take as much as possible back to  England to try and show it in the [Music] final they have just 24 hours in  this city to prove they can cook  

With the best and are on their  way to three of New York’s finest restaurants Tom is heading to the one mland St gramy  Tavern to cook for executive chef Michael Anthony when this New York institution opened  17 years ago it was designed as a traditional  

Yankee Tap Room combined with modern-day  sensibilities it has just been voted the   most popular restaurant in New York for the fifth  time the gry tavern celebrates the great food of   America it gets all its produce locally it has  an in-house Butchery it does nose to tail dining  

It is just what Tom wants to do if there is  an epiphany to be had Tom is about to have it just to get one service in is it’s going to be   uh it’s going to be really really good  and I just hope that I can live up to

It hey Tom hi Michael nice to meet you  nice to meet you welcome got a busy day   lined up great you want to check it out yeah  definitely okay today Tom will be cooking one   of Michael’s American inspired dishes hotm  smoked brook trout with a trio of onions so  

This is a good example of for us at least in  terms of challenging ourselves to not clutter   a dish with too many ingredients okay and it  requires your attention to fine details really to master this dish Tom must Elevate The Humble  onion to mishan St status preparing it three very  

Different ways as pickled onion rings cured in  a liquor made from beetroot vinegar and aromat   the beets will add color to the process to  this one yeah yep a port in red wine onion   marmalade and an onion puree made from the sweet  mild chiellini onion give that a taste that’s  

That’s a white balsamic and it’s going to help  those onions out as they cook down to give it a   little character we’re not going to do much more  to it we want to show off with the onion tastes like the point of the dish is the  Simplicity of the dish so it’s kind  

Of little touches with the dish that to  make it a good dish or make it a mediocre   dish the trio of onions only work if  they complement the hot smoked brook trout let’s take [Music] look it’s not fully  cooked all the way through touch it y yeah  

Since it’s such a thin piece of fish it’ll it has  some inertia y so you pull the skin off and it’s   like a tester if you go and pull it and that skin  doesn’t want to come probably needs to get flashed  

In the oven and it’s it’s not done quite a nice  D for me in terms of being accurate being clean   making sure that I do everything really really  well because I think I suffered occasionally   before by maybe rushing through things a little  bit too quickly and maybe not putting as much  

Effort into the specifics as I should have done  so yeah I think it’s it’s a be a good way to learn Sara is being sent to Chef  Patron Terren Brennan at picholine   near Central Park one of only six two star  restaurants in the city Terren is a master  

Of exquisite Mediterranean Cuisine  so mid let’s go he began cooking age   13 and has risen through the ranks to  become one of America’s most renowned chefs Sara is a brilliant cook she has a  brilliant palette and a wonderful touch  

For her it is about taking that great food of  Italy and turning into something exceptional   Terrance will teach her how to take her  food to wonderment I don’t know what to   expect really we never never even dined  in a to Mission and star so I just need  

To believe I can do it Sarah you’re in luck  we got a truffle delivery come here you know   what white truffles are I could smile them  from outside stick your head in there oh   my God seem so many in my life what do you  say that’s 12 $15,000 in trouble oh my God

I’ve never seen so many amazing ingredients  from Alber trael to very exciting for lunch   service Sara will be making a m of  wild hair with pnip pan Purdue and   Huckleberry paint this this is uh a wild  Scottish hair so what we use here in the  

Restaurant is mainly the saddle right so  we’re just going to debone it it do you   want me to do you know how I think I think  let’s do that excellent very good thank you I’m really happy because I’m  dealing with things that I really  

Like to be working with such a  chef and um making this recipes great the hair is very lean so we we use  copious amounts of butter Sara must also   cook the pampu precisely cut triangles of  parsnip bread dipped in a spiced batter  

And pan [Music] fried this is going to be the  Huckleberry [Music] paint we’re going to make   a canal huh I triy to avoid I’m going to show  you how to do that okay thank you we start just [Music] so [Music] Perfection I  like that you’re you’re gloating  

Like that I love it appreciate I’m  glad you appreciate that because   for me doesn’t get much better than  that no I don’t think so either right [Music] Tim is heading downtown to New  York’s Bohemian Lower East Side and the   groundbreaking michan stard w50 40-year-old  Chef Patron Wy duin is a homegrown Talent  

Making a real impact in a city full of stars  go Tom six round come on the son of a restur   he produces some of the most Cutting Edge cooking  in New York and is listed in the world’s top 50 restaurants Wy defrain takes ingredients  that necessarily shouldn’t go together but  

He makes them work well this is a chance  for Tim to understand how to take that   experimental attitude of his and make it work  for a [Music] restaurant there were a handful   of restaurants in New York that I’d hoped  I’d be cooking at and this is one of them  

I think it’s going to be really [Music]  cool hey Tim hey how you doing man good   how are you good good welcome to w50 thank  you this is amazing well we’re H happy to   have you happy to have you should we get to  it okay let’s do it right on Tim’s challenge  

Will be to get to grips with W’s Innovative  techniques and eccentric flavors this is   black garlic I think you’ll find this to be  a very interesting flavor very interesting texture sweet almost licoricey in a way it  has some very incredible flavor notes yeah  

Very nice product wow anyone that spends any time  working here and someone says to you what was it   like working at WD 50 all I want them to say was  it made me think Tim will use the black garlic  

In w is Maverick take on a Spanish romesco sauce  served with lamb loin pickled ramps and dehydrated [Music] soybeans pulse it a couple of times uh then we’ll put it in the dehydrator  once they’re fully dried you’ll see they come  

Out they come out like this which you can  hear them they have a nice yeah it sounds   like breakfast cereal yeah well it it is in a  way sort of a green granola you know you get   a sense I I think we’ve really accentuated  those nutty corny notes and the grassiness

Too you’re using all of your senses  using your ears using your nose using   your hands you know you’re you’re  you can smell it you can hear it you can see how much that lamb  has rendered that’s awesome to me  

That’s like I want you to rub that  on my back now if you cook the lamb right so good so good it’s such a privilege to really be  working with Wy defrain such a privilege   I’ve never done anything in the same league  as this I mean this will this if I can make  

This it would be the best dish I’ve  ever [Music] made what do you think it’s fantastic it’s more than the sum of its parts  I mean it’s [Music] delicious it’s midday lunch   Services beginning across the city and some of the  world’s most enthusiastic and critical diners are

Arriving the finalists must now step up to the  mark anything below par will not be [Music]   tolerated Sarah Rous hair on order oh my God here  we go at the two star picholine Sara has only   minutes to serve her wild hair with pnip pampero  cut it straight yes sh straight down okay bom

Let me feel it let me see the tender line  put it in the [Music] window we’ll to fire   another one it’s a little over coook okay this  is overcook yeah we’re going to find another one okay you’re talking about 15 seconds to  overcook but you know you can’t serve  

It if Chef is not happy we need to do it  again so that’s what I’m doing uh start a fresh it’s got to be perfect Sarah so hot  you know what they say don’t you no you  

Can’t stand the heat get out of the kitchen  no oh gosh you heard that one was coming that all right guys you got how long on pick  up guys 30 seconds 30 seconds oh Sarah let’s go baby that’s good and just let it roll off slowly right

Good we’re under bias this way make  that cut perfect I want a nice and   clean looking you’re going to put in the  window and you’re going to come out there   you go go go go all right well done very good  looks great thank you sh all right El pick up

This is really amazing amazing very if Sarah wanted to become  professional I I would certainly welcome   into my kitchen I mean she did extremely well   I really impressed I’m not just  you know being a nice guy that I am it is a different level and it is about small  

Details that put together make  a dish very special I’m really Happy you feel all right ready to [Music]  go Tim’s first restaurant service ended in   disaster Tim I got to get the nazzi gorang  now one’s coming in 1 minute I don’t want   one I want who I know I was on the other thing  we’re just going to send one out for one person  

The other one’s going to sit there like an idiot  waiting yes no no you’re screwing up my service   now Tim now on the verge of cooking in one of  the world’s top 50 restaurants can Tim prove  

How much he has learned it’s really important  that I get this right if I don’t get it right   then I don’t deserve to be here ordering four  lamb yes chef that’s you buddy Showtime all Right it’s done I think it’s okay the worst  part all you got to do is just wonder if it’s   okay whichever deity you believe in Now’s  the Time to call them up I just wanted to   be them perfectly I think it is but  um I think it might be a little bit

[Music] rare that’s good that’s good put them  on the put them on their Sizzle platter all right make each plate the same there you  go there you [Music] go come on my man   while it’s still hot huh all right  come on pick up please nice going  

Buddy nice job thanks well done thank  you well done now clean up your mess okay I think overall Tim did it did a very good  job his dish looked really tight really clean I   certainly think he’s got talent and I certain it  certainly appears that he’s got future as a chef  

He seems smart uh he seems to have some intuitions  which I think have served him well here at w50   and I hope we’ll serve him well elsewhere I feel  really sort of validated in my own side of cooking  

Actually working here because it just goes to show  that you can um combine unusual flavors and and   make amazing Cuisine it was really cool really  cool and I I wish I could work here some more uptown at the mishan gramy tavern orders for the  

Hot smoked trout are coming in  thick and fast come for trout [Music] yes they hey you’re coming with Tom  on for trout you guys want to talk to each   other and figure out how long need four do how  long do you need 2 minutes okay so I’ll stop

[Music] lighting it’s such a fragile  piece of fish that most everyone in   the rush of service ends up you know  blemishing one or dropping it and   so far far there’s been no catastrophe  he’s doing a good [Music] job there you

Go all you good Tom let’s step on  it the other dishes are up [Music] okay Leo can you take this to the T nice job thank you very much  already enjoyed it well done good in terms of cooking and seasoning really nice  job that’s that is a hard thing to do on you  

Know your first day uh anywhere I would say that  Tom has talent I I’d love for him to cook more   dishes for me this is uh it’s a real pleasure  to see somebody who loves cooking the way he

Does New York’s been fantastic I mean today has  just been real experience you know cooking in a   very very very very good kitchen and it  you know it feels me full of confidence   that my feel is kind of like that and and  it’s yeah it makes you feel good makes you  

Feel really [Music] good well today has been  absolutely overwhelmingly inspiring getting   good comments and say you could to Perfection  Feels Like Heaven it really does I’m so proud   of myself I should start believing myself  a bit more actually yeah I’m very proud

[Music] it was really cool really cool  and I feel like I’m ready for just spend   anything now and I can do whatever is  thrown at me you know doesn’t matter   how many Michelin stars there are I think  I can do it yeah this has been [Music]

[Music] awesome the Master Chef  road trip has ended [Music] the   contestants leave New York to return home to Britain still recovering from  jet lag Tim Sara and Tom make   their way to their penultimate  challenge here at cth Park in barkshire throughout the competition they have   been inspired and taught by some  of the world’s greatest [Music]

Chefs hages and T it doesn’t get any more Scottish  than this do Scotland PR [Music] yes [Music] I   don’t know how Brave you can be to think that  you can twice bake a soul and to be honest it works it’s delicious it’s wonderful and it’s  just what you want colors spice and bold  

Flavors it’s just fantastic thank you very  much with only days until the end of their   Master Chef Journey they have returned to  cook for some of these great mentors this   challenge will be overseen by their last  teacher John Campbell who has created an  

Exquisite three course menu to Showcase  what they have learned service 52 please   thank you John’s culinary craft has won him  huge plaudits and two michan stars we are   asking our amateurs to deliver the reputation  of John camper complicated extraordinary new  

And Innovative food and our three have to  make sure every single aspect is [Music] perfect very warm welcome to cow Park  very important day for me today we got   a great guest list Michel and star chefs um  I’ve never cooked for anybody at that level  

Collectively so a lot of pressure on not just  me but certainly on yourselves we need to get   absolutely right every element of every dish  needs to be perfect let’s get to it follow me the dishes on John’s menu  will have up to 50 different  

Processes [Music] it will take each  finalist 7 hours to make just one [Music] course Sara must perfect Jon’s  intricate starter scorched king crab   served with smoked salsify roast Cherville  root ribbons of crisped Jerusalem aroke and   an arch choke puree served with Bern noisette  powder razor clam dressing and apple blossom  

Finished with a fish consume like I don’t  know the zapo lemon herb burn powder SMY   Safi fish consumate puree chevel Roots  it’s like 20 pages of it oh no no no no   I’ll turn the pages as I go along cuz it’s  a bit overwhelming actually um oh my God

Tim will be in charge of the Epic main course  haunch of venison roasted and comed in butter   pnip puree red cabbage molten trumpet crumble  pickled and roasted carrots and raw vegetables   in a bacon vinegret finished with a venison  sauce I want to get it perfect and in this  

Stage of the competition if I can’t get every  dish that’s went for front of me down perfectly   then I don’t have a chance of winning it’s  going to be [Music] tough Tom will be making   John’s dessert a symphony of unusual flavors  hay chocolate mousse on a delicate sponge  

Covered in crisp milk chocolate served with dark  chocolate sauce dots of saffron gel a malt puree   saffron foam and a sour s sbet being very very  specific to temperature time ingredients got a   micros scalar yep everything is to the Fine  detail that’s the success of pastry that’s  

What makes pastry work okay today is huge you  know because we’re going to be critiqued by   people who are going to be hyper critical because  that’s what they do you know it’s the toughest   audience probably I’ll ever have there can be no  room for error so better make sure there’s not

Each element of the plate needs  to be done exactly as it should   be the ingredients need to be almost  symphonic that put you in a perfect   place to make great [Music] dishes  okay you got your two cream crabs in

Here fresh Absolutely Fresh wow so your  two first jobs are crab and consum of   crab y you get them on you’re in great  shape okay than I’ll leave you too good luck the consum is just one  element of Sara’s complex

Dish to recreate its subtle flavor she  must prepare a stock using 13 different   ingredients the result will be a crystal  clear broth that will bake and marry every   element on the plate it’s crucial that she  gets the balance just right does it need  

To be slightly more no it’s fine f fine like  fine okay start thinking like a professional   cook what’s in there is the right thing  not is it right is it not trust yourself   trust your instincts as a cook I’ve heard that  before trust it trust everything you’re doing  

Yes that’s what I’ll get you through today all  right yes thank you okay you got pan ready to go it’s a cacophony of motion  that needs to set in place and   if I set in place right i’ be fine and  methodical and be able not to get it  

Wrong my Mantra is Sarah you can do it  Sarah you can do it and I will do it Tim’s first in a long list of  processes is to butcher the leg of venison first time I boned a deer  carefully removing the bones for the

Source boom I still don’t really  know what I’m doing out of the   bones out actually then separating each  individual muscle to create eight perfect portions you have a unusual look of fear in  your eyes well if I have a look of fear in  

My eyes it’s cuz I actually am afraid  there’s a tendency in me to just sort   of do what I know rather than following  the rules you know what I mean and to   tell you can’t do that no no I can’t risk it  I don’t want to screw this up that’s [Music]

[Music] all Tom has begun work on  the centerpiece of his dessert the   hay chocolate mousse once Frozen it  will be sprayed with a milk chocolate   coating but every pre stage of  this recipe is a technical mine field starting with the cremon glaze  so you got 5c window on this you miss  

Your window it’s split scrambled egg  okay but like Star Wars Luke Skywalker   last bullet y trust your instincts  just starting to go I think show me out only when his cremon glaze has dropped to  exactly 50° can Tom add the hay chocolate  

Which has been infused with dried Meadow grass  to give it a unique flavor of rose and Turkish [Music] delight looks good happy  with that ever so slightly higher yeah they’re the same okay straight into the blast   freezer Get that Frozen now okay clean  clean clean then you need to spun stra

On it’s nice to be pushed actually it’s nice  to kind of have somebody you know he’s not   there to be nice to you he’s there to do a job  certainly tier than been in my life anyway are  

You trying to tell me after all these weeks  and months of telling you to keep clean and   you walk in here and suddenly John tells  you often it happens not at all you trying   to annoy me it’s only because you’ve been on at  me for so long you see that I’m actually doing

[Music] it oh it’s a giant thing oh my God the  star of Sara starter is the red king crab the   most expensive crab in the world one this size  would cost over £50 goodby so the pressure is  

On to prepare it [Music] perfectly 7 hours of  preparation mhm 10 minutes of service yeah seven chefs yeah you are responsible for the food  well that’s that’s called pressure I can’t do   it in my job so I need to just focus and do  it in this one but you know there’s no point  

For me in flapping and worrying it’s just  time to get on with the job you got a twin   sister who you left in New York or something  what’s happened to you it’s me cooking today   really [Music] [Applause] [Music] [Applause]  [Music] me this is gorgeous my idea footx [Music]

Tim’s venison main course has the most  processes and with over 3 hours gone   he’s struggling to keep up with a mountain of  elaborate vegetable prep I’ve never been this   up against it I’ve got to roast and puree these  parsnips I’ve got to freze the Cabbage roast the  

Carrots once they come out of the steamer  I’ve got to finish my sauce and then I’ve   actually got to cook the venison which means  this is going to come down to the wire let [Music] doable what’s that for that’s bar for  the roast puree okay so where should that be  

Now in the oven yeah started it yet things can be  cooking while you’re preparing okay whatever this   needs do it right now [Music] okay Tim’s behind  Tim’s behind by 40 minutes at least you know that  

Service bus leaves at 7:30 if he’s not on it  it’s all over you need to be ready for [Music] it the challenge of Tom’s dessert is to balance  a unique array of flavors including an unusual sbet it’s a sour s sbet it’s some sort of  fruit but apparently it’s a bit stinky but  

Actually when you eat it it’s very exotic  tasting I’ve never heard of it in my life   he’s also making a gel from saffron the  world’s most expensive spice famous for its   bright yellow color and intense metallic honey  taste move move the Shima move the Shima that’s

Perfect how thin does it want to be 2 mil no  more than that cuz it’s going to give you too   much flavor overpow the dish too thin it’s going  to break and you’re not going to get that saffron  

Note that we need once the gel is set he cuts  tiny dots so he can carefully control the balance   of saffron on each [Music] plate [Music]  I mean it’s just delicate the whole thing   is delicate you know saffron is such a strong  flavor that it can easily completely dominate  

A dish and actually you end up with a all you  can taste a saffron which isn’t the point of the dish [Music] okay guys 2 hours  that’s it 2 hours we start Service Sara is on the final push she’s cutting  thin strips of Jerusalem AR choke not too much   pressure Sara yes chef just make it  round first and then start to add the pressure the ribbons are then deep fried until crisp next she makes John’s unusual  take on a classic French Burn noisette  

By turning it into a powder it’s like  burnt um butter to a certain degree   that tastes like Hazelnut and it’s then  mixed with M oftring into a powder it’s [Music] beautiful on the main course Tim’s still  behind but he’s pulling out all the stops to get  

Back on track oh do I see him under pressure  that’s cuz I am under pressure he’s rendering   the fat from Panetta to make his bacon vinegret  brazing his red cabbage and reducing his venison   stock to a rich Jew you’ve got one two three  things going on great job this I’d like to see  

More of okay I’ll do it Tim’s also combining  butter MTT extract oats and trumpet mushroom   powder to make a crunchy malt crumble there’s  a lot going into this dish and it’s got to be   very very precise very very very precise it’s  been a stressful day but I am learning a lot

Actually solid beautiful good right  with his chocolate mousse set Tom must   cut exact geometric shapes precisely to Jon’s  blueprint see you got the right angle there yeah [Music] perfect smooth accuracy Perfection the  next challenge is to spray a wafer thin coating  

Of chocolate onto the mousse while it’s still  frozen otherwise it won’t set you’ve got about   a minute and a half to get that done that’s it  you got one shot you miss it it’s over go [Music]

Go okay I’m going to take it out and do the  sides yep just spray into the [Music] booth   too close too close ouch that’s the  distance in me click it that’s it stop stop good transfer them off onto a clean  tray and then they go in the fridge not  

Freezer cuz now they need to across sure  take this to Moose yep good good [Music] job okay guys 630 you got 1 hour for  service please 1 hour with his Mison   Plus finally accomplished  Tim can begin cooking his venison first searing it on the

Planer then dropping it into a warm bath  of butter where it will slowly comfy for an hour Sara must now Forge ahead preparing  two unusual root vegetables for her crab   starter first cherille root which will  be roasted with garlic and Thyme try a

Bit how lovely then salfy the root  of a flowering plant likened to Sweet   oysters once steamed Sara must  gently smoke it over smoldering sawdust that’s it I’ll put your uh sa f C very [Music] quickly near started  the kitchen a fire that was very

Exciting the last time Tom Tim and Sara saw their  mentors was at the beginning of their Journey tonight they’ll have to show Alexis  gotier yam meleni and Tom kitchen just   how far they’ve come joining them for  dinner four more Giants of The Culinary

World Claire Smith holding three michelan stars  at Gordon Ramsey Royal Hospital Road two michelan   starred Marcus wearing from the Barkley Andrew  Fairley with two michelan stars at the Glenn   Eagles Hotel and gidle Parks two melin starred  Michael KES back at sko Castle it was really at  

The beginning so I’m sure that they’ve um matured  and learned a great deal in that time I’ll be   looking for you know um a beautiful place with an  understanding of the Main Ingredients hopefully  

You know I will have passed that to them so let’s  see whether it’s it achieve that yeah it’s a real   real challenge for them I’m sure they’re you  know they’re probably so nervous they their  

Hands are shaking I would so uh yeah good luck  for them but I’m not I wouldn’t want to be [Music] there okay guys first course away is 20  minutes that’s Sara yes 20 [Music] minutes   I am nervous of course I’m nervous it’s  uh it means a lot to me this it really

[Music] does just wonder what Salif fine ATI  shocks are going to taste like together with   a crab the most important elements of Sara’s  dish can only be done at the last minute she   must pan roast her smoked salsifi Cherville root  and beautiful king crab meat extract and chop her  

Razor clams for the vinegret stop all that in  one pan me start warming this up [Music] now   and finish straining her consum this needs to be  moved quickly otherwise it’s going to start to get  

Cloudy oh okay yeah Che careful no no not shaking  don’t shake it that’s 4 hours wasted if you do yes sorry you got to pick up the pace  Sara pick it up pick it up come on come on Sara come on come on come [Music] on Oh service hold done great job great job hold on Happ really I love it I really love it Sara has made John starter king crab  with smoked salsify roast Cherville   root ribbons of crisped Jerusalem aroke an  aroke puree Bern noisette powder and a razor  

Clam dressing topped with Apple Blossom and  served with a fish consume oh wow that looks amazing The crab was beautifully cooked um everything  was really nice beautiful dish I could taste   all the flavor I think the balance of the  texture was good I think the person who   did the dish understood the dish technically I  think it was quite a difficult difficult dish  

To put together there’s some techniques in  there that I’m sure that um whoever cooked   this had never seen before I really like the  smokiness of it I really love the Jerusalem   Artio crisp on top which added texture and  a little bit more an interesting flavor very  

Simple very clean very fresh very small  you’d like a lot more of it sort of you   know can have some more I don’t know if if if  Chef Campbell had cooked this or this person   had cooked this I don’t know if i’ would have  been able to tell the difference so well done

Sarah hi hi come a long way since kibo Castle  when you were cooking haggus yes as soon as   that dish was put down tonight there was  this incredible silence around the table   there was the theater of pouring the conate  on top and everyone was just tucking in there  

Was this kind of like happiness around  the table we were all impressed with the   execution uh the balance that you struck  beautiful cooking of the veget vbl and the   crab itself so well done not an easy task  and I think John would be very proud thank You if I had to show character Um  passion um detail um flavors I have   today I really have I’ve impressed  them all so I’m so proud of myself   well done Sarah it’s the first time I  say it in this program well done I’m

Happy I’m on track yeah all I’ve got to  do now is uh color the venison recolor   the venison um and then plate which doesn’t  sound like a lot but it’s a hell of an ass so

Just get it on get it on use your hands use your  hands on on turn the first turn the second [Music] thirdd off off [Music] off all the same let’s get a rhythm boom next  start portioning cut it into three angle that’s [Music] it don’t lose your  concentration come on Ah that’s

Hot we got 1 and 1/2 minutes in 1  and 1/2 minutes this meat’s going   to be too dry where’s the sauce sace  sauce is in front of you come on 10   seconds I’m not doing it and I’m in  a state one spoon done service pick up thanks Jeff well done that was

Good Tim has made roast hunch of venison with  parsnip puree red cabbage molten trumpet crumble   pickled roasted carrots and raw vegetables  in a bacon vinegret finished with a venison sauce good season I think the dish itself is uh is very  well put together perfectly seasoned um  

Each element of the dish was was was done  really well I like the uh the freshness of   the Brussels sprouts they kept all their  color and uh on my plate they even looked   like they were especially presented with a  bit of sauce inside so I thought that was  

A beautiful touch I mean to be honest  I hope I hope I sell this kind of dish   in my restaurant that’s what I’m hoping at the  moment because if I do this is I I really really

Impressed hi Tim good to see you again you  too you had a very very difficult task I   guess today that’s right yes and um all  the element in the recipe were very well   executed not well executed I think very  well executed thank you seriously have  

You used techniques like that before yes  but not all at once um so it was it was it   was a push I think it show that um you’ve  got the skills you’ve got the tools and   at this level of the competition that’s why  you need thank you very much well done thank You today was a really big Triumph  actually I came back from being behind   and being slow and being disorganized to  putting together a really nice plate of food and it’s just now that I’m  starting to think that I may be   good enough and that I I could win cuz you never

Know finally it’s Tom better mind now you  you’ve got 10 minutes this the gel first   jobs that’s going to take you 4 minutes  so you 2 minutes then to put that on S   B okay [Music] fine be confident get some  confidence in the swipe boom boom boom bo bo [Music] [Applause]

Bo don’t go over on your sauce getting bigger getting bigger talking  about balance and Symphony flavors [Music] before you’ve got to get motor  in now you’re 10 seconds away yep service you ready come on yes sir you got to be stepping it up  Step It Up step it up please come  

On come on that’s it done two Al two service oh yeah well done thank you how you feel good yeah   really good I really really  enjoy it good job thank you Tom’s dessert is hay chocolate  mousse served with dark chocolate  

Sauce a malt puree dots of saffron  gel saffron Bubbles and a sour soop sbet Mose is soft really soft in the middle really  soft well balanced yeah you can taste the saffron   but it without without taking over yeah here you  just got a hint of it just sort of the end no I  

I absolutely love that dish I thought um there  was nothing I could thought about that dish to   be perfectly honest that was a two star that was  a two star dish the textures were wonderful there   was this sort of really beautiful mousy texture  in the center that was all soft and velvety and  

Then you had the chocolate around it which was  really crunchy and lovely and I thought it was a   wonderful surprise I’m just completely in a of  the way that they’ve exced this dish it’s got  

To be measured it’s got to be precise and it’s  got to be to John’s recipe and I’m sure John’s   watched this dish go out and he’s been like a  little smoked to himself he’s happy and Well

Done hi hello Tom Hi H Tom I thought  it was a great dish to finish a great   dinner the combination and the harmony  of flavors was was fantastic so really   well done you know I’m really struggling  to sort of find fault with it it was an  

Excellent execution and you’ve worked  very hard and um for me um one of the   highlights of the meal thank you very  much it’s a pleasure to serve you thank [Music] you I’m kind of lost for words  actually I have to say when you kind  

Of stood in front of all of those people in a  room and they kind of say what they say you’re   waiting for the butt and it never came so yeah  that makes me very [Music] [Applause] [Music] proud I think today has been  extraordinary the quality of  

The food they put out of this kitchen  has just been absolutely incredible   these guys are serious talent I really truly  believe they’ve done us [Applause] [Music] proud uh it’s pretty mad I have to say on guys from Australia to New [Music] York to the finest food  in the country their journey is almost

Over one of these three will become Master Chef Champion it’s a very big day it’s up  there with having kids and getting married This is the last time a cook very emotional there are dreams and there  are pipe dreams winning is like a pipe   dream it’s not enough to be making food  that’s just good it’s got to be [Music] perfection [Music] te [Music]