Phil Vickery’s honeymoon inspired neck of lamb and couscous dish astonishes John Torode! Will it be enough to make into the next round?
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It’s the Master Chef finals there really is no room for mistakes at this stage searching for Britain’s best amate cook I am good enough to win the competition 136 contestants who all believe they have undiscovered Talent it’s entirely my powers to make it happen so I’ve just got to make sure I
Do for the winds it’ll change their life cooking doesn’t get tougher than This Tim Alex and Dro have faced some of the hardest challenges in the professional world I honestly don’t know if I’m going to get it done what’s the Indian for service but in tonight’s penultimate show the cooking is about to get even tougher push push this is where you go into
Danger for the first time on Master Chef they will be given sole charge of a top London restaurant the only thing on the menu will be the food they have designed welcome to the professional World survive and they’ll be serving to a demanding public has anyone seen a basil sawbar on the started Before then they face the most terrifying and challenging task ever set on a master chef competition cooking for the world’s most revered Chef the 19 michan star living legend Alan duas quickly quickly chicken Lobster little push mdle push they’re waiting for the Desert I know what they’re looking for I know I’m going to have to keep improving but I think I can do it the further I guess in the competition the greater expectation I have on myself about winning it very rarely does an opportunity like this come along and if it does probably
Once in a lifetime you’ve got to get a hold of it and just give it your best shot next time time one of these three will be crowned master cheef Champion the three finalists have all decided they’re ready to change their lives this task is is going to show whether they’re made of the right stuff in 72 hours this restaurant is going to hand its kitchens over to you and you will be cooking for all the customers inside this
Room we want you to think about this as your own restaurant this is your night good luck prism like many city restaurants can turn over thousands of pounds a night the contestants will have to create food that is good enough to bring that money in there is absolutely
Nowhere to hide this is um it’s us and it’s our food and it’s up against paying guests genuinely the emotions right now are excitement Terror and nausea I’m completely Shell Shocked I didn’t expect this this is phenomenal this is what being a chef is about they now have less than a day to
Plan the menu that will make or break their culinary dreams I to goat cheese melt well so far children’s doctor Tim’s food has not always hit the right Mark it’s quite safe and monotonous I think it is not a soup it’s a bit porridge but when he gets it right his
Food is exceptional I think is fantastic hi you’re right bad bad 26-year-old food writer Alex has a modern approach which has terrified some I think if I hadn’t been told that it was a pigier I may have enjoyed a little bit better but there have been moments when his food has inspired tastes
Delicious with this kind of pastry with the filling and then drop into deep rice you end up with like a little Pine dad of one Dro can become flustered under pressure and make basic errors what’s burning I can smell something burning despite this he has produced exceptional highly flavored Fusion food
It looks beautiful it tastes beautiful [Applause] if the finalists are to succeed in the next task they’ll need to draw on all the lessons they’ve learned so far we’ve never ever done this before John we’re actually going to turn a restaurant over to our free finalist and open the doors
To pay in public the menu is only their food three starters six main courses all created by them it’s kind of like having your bluff course like it’s like we’ve all been talking about it for so long and actually you’re okay Tim well you going and do it so that’s kind of scary
Because cuz it’s got to work now my dream for years of having a restaurant is now within my grasp it means a well to me and I’ve got to put absolutely everything into this this is the food that I want to cook ultimately in in my own restaurant this is the first real
Test for it and uh one that that the paying public are going to uh be judge and jury on these people don’t care about Master Chef they want their dinner they want it as slick as it ever is they want it as good as it ever was I’m nervous I’m seriously seriously Nervous with their menus planned Dro Alex and Tim’s most demanding challenge is about to Begin in less than 7 hours this restaurant will be filled to capacity with Discerning paying customers this is an enormous task the sort of major fear is that uh the all the sort of planning and preparation I’ve done sort of doesn’t come off as I as I’ve wanted
This is you know direct competition and we will see the results in numbers it’ll be great today just to see what what people make of our food and and who orders what they’re going to read the menu and make their own choice as an owner of two restaurants
Himself John will be overseeing service at 7:00 tonight the first customers walk in the door it’s a tough night don’t get me wrong this is not going to be easy you want to make it in this industry this is the first step okay off you go with each finalist responsible for a
Starter and two Mains they now have to prep as much as they can before service Alex has designed a starter with his favorite ingredient awul roasted lamb sweet bread with bacon on cauliflower puree served with a hazelnut brittle and blackberry coie his main options are sea trout on
Curly kale and mashed potato with a horseradish cream and roasted beetro puree his second main option is osabo with a saffron bant potato on swed puree and a pea Galata this is modern food this is thly unusual flavor combination but one that works and that’s the style of food that
I’ve been trying to do through the competition if there’s a receptive public and I am confident about getting orders if people are a little reticent about offall then it could be a very quiet first half hour for me I got a very very interesting menu slightly left
Field with the STA intriguing as a diner it’s now about detail for Alex make sure everything is seasoned properly for his starter Dro will be serving spiced duckle puy with a turmeric dressing kachumber salad and a saffron writer his first main course option is coriander crusted rump of lamb on salc
Puree and Caraway roasted beetroot his second main is spiced ballotine of Guinea foul with mushroom pilow and tomato chutney Drew stayed with his spicy and I’m really really pleased he has some interesting food on there modern exciting fits him with the eclectic feel but right now he’s only just starting to
Bone out his balantine and that worries me immensely he’s got a lot of Works to I’m terrified timing’s been one of my biggest issues thus far so I’ve just got to make sure that it’s it’s not something that raise its head again Tim has designed a peel tomato
Salad starter served in a TW basket topped with a basil sbet for his Mains he’s offering pan fried loin of pork and slow roast belly of pork with apples salsa verde and black pudding and roast leg of Partridge on grilled Penta brazed celery and a mushroom and Masala
Sauce the fact is Tim still has a lot of work to do underneath that kic Stewart I know the guy is absolutely nervous as anything but he’s got a motor there is a lot to do but I want to push Myself to help with the enormous workload the finalists have each been given a commi chef to assist with the prep chop some shalot and garlic uh and then get some fish stock in there ruce it down me personally I looked at the menu I thought I’d be hard for to do it
In the 3 hours so if he if he can do it hats off to him time will tell w’t it we would have more chefs on to be honest yeah got a a task ahead of them gentlemen you have 2 hours and 15 minutes yes John while Tim’s Focus on shaping the TW
Baskets for his tomato salad and basil sbet starter John’s more concerned about his pork and Partridge Mains so that port’s got a huge amount of work to do yeah PL on that’ll take two seconds to do this PL will take two seconds you have not got enough time
Unless you get that PL on like right now I mean Seriously Alex is across his sweet breed starter but still has a number of processes to complete for his complex osabo and sea trout Mains beetro roasting horse radish it’s going in the beach R Mash done kale kale not done six jobs done eight to go I’m not frantic I’m I’m just concentrating
I’ve got a lot to do so uh got to work pretty fast but the three once again Dro has created the most complicated menu each of his delicately spiced courses requires a number of intricate and timeconsuming processes getting it all done before service may be an
Issue I’m going to come back in 10 minutes okay cuz in 10 minutes time if you’re not where I think you should be I might have to throw somebody else at you because I don’t see how you going to get all the lamb done and the pures made and
The duck done in an hour and a half yes John got a lot of time to make up trying to get as much done as quickly as possible sorry guys you got second you cover could you cover my SP with clean F there is worry and there is tension across everybody’s
Face there’s a lot of Industry that’s good they’re working hard but they are starting to feel it nothing is fine until such time as we hit 7:00 and everybody tells me they’re completely on plus I see all the plates out and I know that we’re ready for service
In 30 minutes time the doors of this Top London restaurant will open to a CLE onele expecting the very best I would describe our diners I wouldn’t say demanding but but they know what they like and they know what they don’t like I think they have an incredibly
Hard job in front of them um I’m slightly scared for them in a top restaurant nothing can be left to chance and the waiting staff must be briefed about the dishes before service begins gentlemen can I just tell you something you will be doing a little
Tiny chat with the major D about your food at 5 to 7 we will have one of each of your dishes on the pass everybody happy yes John yes John with less than 20 minutes before the staff ad you to see the dishes there’s a problem with Alex’s Mash no
You got to taste it it’s seriously overseason I can’t let it go out That despite the time pressure Dro needs his pory flatbreads to be perfect they need to be thinner thinner thinner than that but that’s perfect SI yeah thank you how many of those you need uh I need about 100 of them completely lost the plot kitens are hard places but they
Don’t normally work as fast and as Furious as this you can absolutely feel the attention everybody here is absolutely flat out on a Mission okay we’ve got uh my start which is a Puri which is a fried Indian bread it’s stuffed with bra duck legs you have butter roasted sweet bread with a hazelnut uh brittle caulif puree and a Blackberry peel cherry tomatoes dressed with olive oil and salt and then on the top
There’s some basil s Bay we have close on 70 diners this evening uh so that’s no mean feat for Three Chefs to take on I don’t expect a smooth [Applause] service it’s 7:15 and the first diners arrive first tables in gentlemen and they are going to be sitting I like the idea of the sweet bread with bacon has everyone seen a brazle saw bear on a starter before I’m really tempted to try something different I wouldn’t normally have so maybe
Partridge with all their prep now completed Alex Dro and Tim are about to begin the most important service of their lives welcome to the professional World saage John will call out the orders for each table and expects the finalist to ensure the food is perfect and ready to
Go out on time smage five duck Puri one tomorrow so yes John five droes duck Puri starter is an instant hit 3 minutes on five dark you all right with that yes John Tim’s tomato salad with basil SB is also popular okay tomato salad the past now please yes
John sweet bre is have in the ne but Alex’s sweet breads have not appealed 4 minutes on those starus plays this a l of salad John okay first check gone here we go Lely thank you lovely that looks amazing I’ve had a tomato starter which
Um I found very very tasty I’ve got the Tomato I wasn’t Blown Away by it it looks good good I feel like a child in a sweet store really when I’m looking at that and and it’s going down very well I had the duck for starter um it was nice
But it wasn’t very warm it was very tasty it’s um it’s unusual to have duck with an Indian spice with it but it works um works surprisingly well oh really lovely I’ll try some of this m nothing okay working six up two tomato yes John in the kitchen Dro and Tim continue
To be bombarded with orders and are working at a manic Pace uhoh Water on the okay you winded yourself no no just really hurts on my ribs that’s SL and hit my ribs on the pin no just sit there for a second sit there sit there for a second sit
It’ll be fine it be fine it’ll be fine if you hurt yourself way no way I’m going to let you do service for 15 minutes yeah if I don’t feel you’re up for it I’m going to pull you off okay I will not endanger anybody’s health for anything okay is
That fair yeah it’s fine good job while Tim is left to prove he’s fit for service Dro has a problem of his own oh my wife’s going to kill me I’ve dropped my wedding ring you dropped your wedding ring yeah you dropped your wedding ring yeah it just slid off when
I’ve just noticed that it’s gone so it could be in the food somewhere everybody Dro has lost his wedding Ring until the ring is found no food can leave Dro section hi can I get du duck but his duck starter is the most popular and the orders keep coming in two three L one two three part one Lage yes while Drew’s section is on hold Alex
Gets the first orders in for his sweet breads how long the sweet bread Alex sweet bread 6 minutes no way in the world mate 3 minutes pass please jump come on just go go go get up get up go go I’ll want the plate for you it’s fine that’s it good man
You what’s that what I expected at all sweet breads isn’t it lamb sweet breads yeah but I expected L of bread I thought that the sweet breads were the best I thought they were delicious it was lovely lots of different flavors it was nice there was more of it it was that
Good while Alex’s sweet breads get the thumbs up there’s good news in the kitchen for Dro it’s rings on the floor is it have you found it Hey look at that you get it he’s found his ring yay thank God it’s not in the food that’s all I’ll say with orders backed up Dro now has to play catchup with his Guinea foul and lamb Ms on know the other Guinea foul now hello that’s going to be 3 minutes
Right it’s the rest of table’s SC let’s go go I’m so sorry up straight away please ow come M let’s go let’s go let’s go let’s go I need these L the rest of tables Up nice dish droes dishes finally get to the pass but they’re late you can’t do that to me okay you’re a donkey aren’t you I am good man thank you very much M Chutney is amazing this Guinea foul is lovely yeah I’m happy yeah it’s definitely got some definitely got some
Flavor not my only critism of the land would be there’s not enough of it cuz I’m I’m really enjoying it managed to get stuff out and not get divorced so so far so good despite his injury Dr Tim refuses to leave service I’ve had some painkillers and stuff and it’s I’ve
Strapped up my chest so it’s okay and he’s working hard to get his Partridge and pork Ms out on Time ah I really Burt my finger there one more pork belly partage how long 5 minutes John that’s what you said last time 2 minutes I mean whenever you need it all right I did it thanks very much nice nice good man very nice the pork is just amazing it’s
Delicious and I haven’t had black pudding for years and it’s lovely Partridge is great really tasty um pen was a little bit cold it’s lovely it’s very very moist and um extremely tasty samage re one sea TR one auko after a slow start Alex is now inundated with orders for his sea trout
And uko Mains I need that sea trout now please I here let’s go on It come on one SE tra one off theot 34 thank you God love table 18 that looks amazing it’s very nice it looks really nice to be honest with you it’s slightly dry I the ve I thought it’s very nice actually please thank you I had the trout and it’s really moist just I think it’s just to Perfection it’s really good slightly
Underdone but from what I normally have but I think that’s just just right as service draws to a close all three finalists are coping well with the demands of running their own professional kitchen push push this is where you go in the danger smash Partridge two usabo trout classed L that’s
John finally after 10 straight hours without a break and over 80 covers John calls time gentlemen that is your last order well done very good indeed indeed after a slow start Alex’s modern adventurous menu struck a chord with the diners my heart of hearts I i’ never ever thought we’d get
It done we did despite suffering bruised ribs Tim finished the service and all three of his dishes proved a hit I want nothing more than just to keep doing this I don’t care where it is or who it’s for I just want to keep cooking in a
Professional kitchen and the best way of me doing that is winning Master Chef Title drw’s menu caught the imagination of the diners and his dishes have been the biggest sellers on the night I feel fantastic the most satisfying rewarding nights work I’ve done in a long time it’s like a kind of a glimpse of what what it could be like and uh yeah I
Think I want to see More running their own restaurant was hard but it’s about to get tougher they don’t know it but in just 24 hours they will have to cook for arguably the greatest Chef on the planet But before they embark on this terrifying challenge they will have one last chance to practice their Skill what we want from you today are 60 canopies consistency Beauty and volume in a limited amount of time 60 Minutes 60 copes let’s Co I know I need to work on getting big flavors big strong flavors into my food and um hopefully that’s going to be something that I can prove Today 30 minutes left the further we get along the tight rope the further we’ve got to fall so there is a real pressure to keep it consistent and not to make a Mistake timing has to be spoton and obviously the food has to be fantastic you only have 5 minutes 5 Minutes time’s up Finish Tim has made gaspacho shots cette and dapple cheese wraps with tomato and Caper sauce and exploding lemon macaroons it’s it’s a little bit thick as a drink all the right flavors gaspacho hey with garlic and onion sweet with the peppers and Rich with the tomatoes really like
The flavor I think the consistency is wrong yeah you’re right it is wrong our Mediterranean kette and cheese ensembl doesn’t look like the easiest thing to eat at a canop I can see a lot of spoiled frogs Yeah sorry Tim I don’t like that one okay I actually like the fruity tomato we
Finished with the Caper but it’s it’s actually the juice coming out the kette then mixing with Tangy cheese I don’t like very him okay love these lemon colored macaroons they’re perfectly made very impressive thanks I think they are fantastic they are just really nice well-made macaroons swe thanks Okay Alex has made salmon sevish with cremme fresh and Sorel on black pepper Oak cakes darkheart balsamic and Elderberry crostini with cucumber Julien and popcorn shots with black olive toffee the salmon is really soft with that hint of lime and then you got the sourness of the cream and you’ve got the
Saltiness of the oat cakes can’t taste the Sor but there’s subtle notes in there very very good heart on a biscuit is not for the faint-hearted no it’s sort of half canopy half Hammer house of horror I think it’s really Brave and daring and I like it I just wish you had
Time to finish it with some sauce I will eat them cuz it’s my job but if I had the choice I wouldn’t okay it needs more Elderberry it needs more moisture the bread needs to be cooked a lot less than that it’s not my favorite thing today I’ve got to
Say right lip with popcorn with some caramel no I’ve never drunk popcorn it has the sweet toffee popcorn flavor but it has the texture of like U meat dripping be very very careful about going to left field mhm because you can’t scare everybody no droes three canipes are salmon with lime chili and
Coriander gaspacho shots with tiger prawns and mango and cardamum rum syllabub spoons I like the look of what you’ve done everything lined up beautifully everything consistent everything in order really impressive Drew the rich salmon against the lime and the Heat of the chili with all those herbs I
Really like and then the crunch of that onion on top I think it’s delicious a good good idea and really nicely presented thank you lovely the gache with the prawn wow that gaspacho is fabulous it’s Rich it’s got got the sweetness of the Tomato it’s got a heat in there from a a
Bit of spice and it goes very very well with the prawn that’s lovely there is no rum but carway going into cream going into that beautiful alons mango and then a sharp finish of a little bit of mint really really good got to say mate a very very impressive round I hope that you have taken on some lesson again today because you are going to need it for what is coming up next off you Go that go that’s the toughest thing I’ve done in that kitchen yes three brilliant Cooks three people who really want it and right now or to play Four I just can’t wait for what comes up next I really Can’t over the past 7 weeks Tim Alex and Dro have proved they have the makings of true professionals oh my God today at London’s three star aland duas at the Dorchester they will face a task that would be terrifying for even the most seasoned professional Chef aland ducas is one of the greatest living chefs in the world and he currently holds an incredible 19 mishan Stars his Cuisine is without Equal our finalists are about to have their culinary skills tested by the man with possibly the world’s most brilliant Palette I’m Justin enen the executive chef of the restaurant and S near to me it’s Mr Alan tonight you prepare for me three very uh high level recipes from my uh restaurant to decide your level he good luck I can’t believe it I cannot believe we got to this point where you’re cooking
For someone of his legendary status I mean it’s unbelievable the expectations are absolutely through the roof so it’s terrifying this is where it really matters this is where I find out if my food is good Enough and mandukas is famed for his Innovation and his ability to expertly marry a number of contrasting Flavors on today’s menu each dish will have up to 50 different processes it will take our finalists over 7 hours to make just one Course Dro will have to Make Dro will have to make Alan duc’s roast chicken Lobster medallions and irangi mushrooms with pasta sweet breads and chicken quels served with a cream sauce and chicken Jew something that that thousands of chefs would would kill for the opportunity and then and here’s me with the opportunity so you know it’s just
Something I’ve got to got to grab with both hands and do do not well but Perfectly Tim has been placed in charge of the main course a fillet of brazed halibut with orange jelly kumquat chips oine babagan and swiss chard served with a citrus ponzu sauce incredibly comp ated um it’s good it’s the detail and the Precision of it that’s what I want to get right um can’t
Stop looking at that plate Amazing Alex will make the intricate multi-layer dessert combining a vanilla creme brulee fresh pineapple brunoise pineapple jam vanilla Emulsion with pineapple sbet and a pineapple crisp the dessert is accompanied by a pineapple financier you see you can see all the ingredient every single one Alex will be
Working under the expert eye of Alan’s top pastry chef Angelo aano seeing all the components in there and seeing the Precision that is necessary for each one is uh is a little bit daunting Duo’s first task is to prepare his chicken quels to do cast standards the chicken is finely minced and passed through a drum Sie before being worked into a light mousse whipping chicken is quite it’s quite physically demanded once the consistency is right the quels must be perfectly
Formed the idea is to roll the canal perfectly on the ball like that you’ve got a perfect shape it must be like a no like a rudby ball it’s better yeah it’s Nice wow Tim’s first task is to fill it his halibut a fish of this quality is worth hundreds of pounds take care Okay all Nice nice every every portion of fish has to be um exactly the same weight and the same shape and I it makes I feel makes me feel slightly sort of anxious cuz it’s so precise meanwhile on the dessert section Alex is making his pineapple crisps so we dress the
Pineapple cut it into 1 mm thick slices cut it into semicircles and then gets brushed with uh syrup and then goes into the other just to dry out this is step one of a very long process but they must be up to Angelo’s exacting standards I think you need too
It it’s not crispy enough I put a little too much sugar syrup on them it’s not quite crunchy enough Alex’s second attempt isn’t much better it two Thin yeah that was on set on one I had to add on another half a millimeter to them cuz they were just
That little bit too thin I mean that gives you an idea the Precision that that’s required in a in a restaurant like this with 3 hours till service Tim still has plenty to do he’s smoking the Obin for the babagan but his biggest challenge will be to balance all the varied Citrus
Flavors the dish includes grapefruit kumquats limes lemons and orange which must all be carefully brought together in total Harmony I understand why I mean cuz if you did have big old chunks of grapefruit on the plate it would just completely overpower the um the subtle
Favor of the H of it but Chef josa is concerned he’s focusing too much on following the recipe to the letter rather than using his palette remember you got the elements feel the elements feel taste the sauce I was slightly wary of doing that cuz of the Precision yeah it’s important the
Precision is is important is important but don’t be uh too focused on the paper he’s got this piece of paper and yes he just want to be yes just on the line but it’s the taste the taste of the he got the Pet now guys in 2 hours and after we serve the the first Starter Alex now has to make his pineapple financier this is the most precise baking I’ve I’ve ever done every single uh little cake has to be exactly 35 G of of mixture it’s um it’s not like making a Victoria sponge with service fast approaching Dro is making his
Pasta I take the pasta here we go go down with your left hand yeah good the consistency of the pasta dough must be perfect he take your knife bum bum bum let’s go once cut out the pastor is then carefully rolled around a wooden baton ensuring that each one is properly
Joined all the same way must to be perfect not good straight away You’re put aside meanwhile Tim has a major problem with his orange Jelly is that too runny remake It remake the whole thing okay I was about to chop my jelly and it hadn’t set it least to set this time for sure you need to push a little bit now aland duas will not be dining Alone over the years he’s mentored some of the most famous names in modern Cuisine tonight five of his mishan star winning protes will be joining him for dinner elenda Ro restaurant elender Ro Paris and the conort London Claire Smith Restaurant Gordon Ramsey London Alexis gotier rouson London Tom kitchen the kitchen edra and Claude Bosey habiscus London Ro 25 minutes before the the ring plate H yes Che my St is going to set the tone for the meal and for incredibly important people so it’s absolutely critical that the meals off a good start it’s drw’s Moment of Truth you P he has to cook the pasta cream sauce chicken Jew will make sure iri mushrooms Lobster and sweet breads all at the last minute you going to take your Speeder one small mistake in the entire dish will be ruined just have an eye on your Lobster ready yeah Chef here we go bum bum bum all quickly quickly chicken Lobster keep going keep Going bum bum bum you ready to go yes chef magic good job thank you chef Dro has made Alan dukas’s iconic starter of roasted chicken Lobster medallions and orangi mushrooms with pasta sweet breads and chicken quels served with a cream sauce and chicken Jew waa what you commend CLE I think it’s very
Good nicely seasoned nicely cooked every element it shows a lot of skills um I’m I’m very impressed I’m just in awe of this dish it’s absolutely beautiful you could pay more money some other restaurant and it’s not as good as that take it this way he’s a potential competitor for us huh yeah
Yeah that’s a serious dish thank you sir and you respect perfectly my the origin of flavors of the dish I have eaten this dish before um and really I have to honestly say it was up there what you’ve achieved today you should be very very proud of not only
Have you cooked that dish to absolute perfection but also you know to cook for all these wonderful chefs as well the dish that you’ve given us there to eat today it’s top top draw Congratulations fighting back in motion right now really in terms of who we’ve just cooked for um kind of food Heroes to be honest and to cook one of the dishes that Alan is that Chef to cast himself has of come up with and for him to say it was fantastic yeah
It’s a perfect perfect end to a perfect Day next it’s t ‘s challenging Citrus halibut dish start you could just start yeah that’s good the fish must be perfectly poached in stock I take out your fish you can take it out bum bum bum bum bum bum it’s nothing it’s nothing just an illusion once cooked the Halibut must
Then come together with smoked oine babagan Swiss chard and the multiple Citrus elements quickly there’s so much Citrus in this that balancing it is just uh scary stuff put all your elements on the pass here we go here we Go quickly good quick this one for Mr Lucas I swear to B Tim has made brazed halibut with orange jelly kumquat chips babaan and swiss chard served with a citrus ponzu source just misses a little bit of salt I thought the the halit was overcooked and that’s not right it was
It was well cooked I think the fish is cooked beautifully I think the Swiss Chard is is cooked very well the kumas are not quite right and the oene was very Smokey so is as if like some elements of the dish were absolute perfection and other parts of the dish
Were just not quite right uh this dish is a difficult dish because to do have the right balance that’s not easy if it’s the first time this guy uh present a good work I understand you’re under a lot of pressure today and it’s your first time
To prepare this dish so well done yeah I think you’re you’re a good technician fish was perfectly cooked the Swiss child was very well braced but the viw wasn’t reduced enough I’m sure if you do it another time you’ll do it okay even better I I welcome your
Criticism proud you yeah well done thank you thank You The physical shock of seeing those the chef sitting there hundreds of thousands of professional chefs out in the world who would walk over proben glass to do what I just done today it’s it’s really hard actually to believe it and believe it’s going on come you can’t you really it’s you
Know it’s one of those things you really can’t believe finally it’s Alex the presentation of his dessert has to be perfect each component must be clearly visible it’s like you have you put on the on the side on the side to see the pineapple see the pineapple as
Well the vanilla Emulsion must be Blended to the exact texture middle push middle push middle push middle push and the sawbay sculpted into Flawless quels Goods KS this is so tough this is so difficult they’re waiting for the disorder quick let’s Go okay okay Alex’s dessert is a vanilla creme brulee topped with pineapple jam vanilla Emulsion pineapple sbet and a pineapple crisp it’s accompanied with a pineapple financier to be Hest you can smell are you sure it’s not one of your Chef who done that pudding because you couldn’t it’s cream the isect perfectly
The crunchy of the pineapple it’s like eating a cloud a pineapple Cloud to find something we okay okay that was the Perfection can I have another one please right you are super gift Ed I mean I don’t believe you have never done pastry before it’s impossible suddenly you taste the
Original dessert you remember perfectly the harmony between the sbet pineapple comport and I’m with it perfect dessert congratulations thank you thank You that’s quite a special moment really to have those six people say that about my food is is incredible and this was the this was the shot in the arm that I really needed any uh shred of self-doubt that that remained um has just gone straight out the window [Applause] What they have done tonight is outstanding they are amazing to to go into the final on the back of this I don’t know it’s like going into the World Cup Final on the back of an 8 win the final is um it’s right here winning now means absolutely
Everything to me I don’t know where I am in standing with the other two but I cannot let this thing [Applause] go I’m not going to forget this day for years and years to come it’s been absolutely phenomenal and I can’t think of a better way to prepare me for the final eight weeks of competition 136 amateur cooks and these three have proved they’re the best in the
Country next time one of them will be crowned Master Chef Champion
1 Comment
That narrator's voice is dreadful. Is it real?