Tortellini Triumphs | MasterChef UK: The Professionals | S07 EP02

Step into the heat of MasterChef UK: The Professionals as five chefs strive to impress judges with their signature dishes, face challenges in crafting the perfect croquembouche, and skillfully tackle the Tortellini test. Feel the tension rise as they showcase culinary expertise, navigate risks, and vie for a coveted spot in the quarterfinals. From unexpected twists to impressive triumphs, witness a culinary journey where passion meets precision. Join the pros as they compete for culinary glory!

——-

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.

——-

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.

——-

Want more delicious full episodes from MasterChef? Hit that subscribe button now and stay updated with the latest episodes and culinary showdowns. Don’t miss a bite! https://www.youtube.com/@MasterChefWorldTV

All content is distributed via Banijay Rights.

#MasterChef #MasterChefTV #CookingShow

These five chefs all want to become the next  professional Master Chef Champion today they   face their first Challenge three tests set  by Chef Monica GTI season Diner Greg Wallace   and two Mission starred British Chef Marcus  wearing I’m highly competitive as a person  

I like to beat people I want to do better than  the next person I’m a person who likes to take   risks I do get a buzz off of being outside  of my comfort zone this is serious stuff  

And I really really want to push as hard as I  can to go as far as I can only the best will   make it through to the quarterfinal there’s  going to be something in each one of these  

Chefs that proves they deserve to be here what  we’re looking for is the real Pro in [Music] there welcome to professional Master Chef  first test your signature dish you realize   don’t you what a difficult job it’s going  to be to impress the chefs standing here  

In front of you signat to Dish sometimes  is the kill his heel of a chef never know   when to say stop looking for good skill  great execution your working methods your   cleaning methods in fact I’m going to be  looking at everything what a great way  

To show us What You’re Made Of I wish you  the best of luck one hour off you [Music] go I work basically in a a lovely gastr Pub  and Dorset and I’m the chef to party for many  

Years I worked on yarts cooking for alist  SBS some of the most famous people in the world after a long period of time I decided to  come back to my roots and work uh where I grew

Up SM why are you here um hopefully to win you  look very nervous yeah it’s seeing you guys for   the first time it’s just but we’re here you’re  here he’s hungry so tell me what’s the title of  

Your dish I’m doing a cannon of lamb with wilted  cost I’ve got some fresh peas goats curd and a   little dressing it’s kind of a springtime Dish as  such I love the sound of the dish and I’m loving  

What I’m seeing on your bench looks good you  think Greg I do yeah actually I I really do thank you Samantha Canon of lamb I think there’s  a curd to go on there as well it’s a fresh  

Spring kind of dish the lamb she’s going  to poach it for a while and then she’s   going to pan fry it you’re taking all the  fat off you’re taking the bones away you   could have a real issue there and if she’s not  feeling so confident very quickly that can be

Overcooked you’ve had 10 minutes 10 minutes has  gone I’m currently working in a five-star hotel   in central London I’m the junior suit and I’ve  been working up the ladder for about 9 years   now my family weren’t too happy when I chose  to be a chef they said they’d much rather me  

Work in a bank and earn lots of money uh so  I did for a very short time uh unfortunately   I didn’t like it and I left and I started in  catering College Daniel are you a pastry chef  

I am a pastry chef at heart yes what do you  mean at heart I don’t do it anymore at the   minute I’m uh I’m currently working all the way  around the kitchen but PA is where my heart lies  

And and what are you cooking it’s not a lemon  merang pie but it’s the flavors of lemon mer   pie what makes this different what makes it cut  in Edge what’s going to stand out from everyone   else it’s the pure flavor so they getting that  balance of the sweet sour sour yeah is crucial  

Very crucial and what do you think it takes  to impress a Marcus Perfection got that bit   right mate go for [Music] it pastry it’s nice  to see see I love lemon rang pie that sweet and   that sour oh it’s just a great combination  the mering it’s going to be soft and glazed  

To a nice golden mering on the top it fits  good I’m going to be a Happy Chef [Music] today I’m 21 years old and I spent 2 and  1 half years working in France there was   a lot of influence obviously and also a lot  of um Japanese influence in the food I came  

Back to England and I’m now running the micro  Bakery from home I love making my bread every   day but I do miss kitchen I miss the band  so I miss service I would say is a bit of  

A Crossroads at the moment it’s now a point in  my life where I need to decide what I’m going to do Zach hello what are you making for us I am  making oven roasted sea bream with anori   seaweed and katsushi palenta and a green tea  butter sauce what what’s in the palenta katsushi  

What’s what’s katsushi katsushi is a type of  um dried Japanese fish so Asian flavors is   the rout you’re taking today Asian flavors do  you know uh these ingredients if you’re quite   comfortable using them yes so this is going to  be something absolutely amazing I’m expecting  

From I hope so yeah Zach you’re fascinating  thank you I hope your food is let’s hope so Zach is cooking SE bre with seaweed in his  palenta with a matcha green tea butter sauce I   love bre but it worries me when young people  start talking like that sometimes they can  

Try too high too far too soon whether it all  comes together is what I’m really curious to try he’s just just backat  packed a cabbage yeah I’m really intrigued you are halfway  you’ve had 30 minutes you got 30

Minutes I work in a restaurant just off padil  circus it’s a very classic French restaurant   my role is suf the kitchen what we got uh I think  it’s the biggest kitchen I ever worked in we do,   200 covers a day I love cooking it’s my passion  it’s my ambition basically it’s everything for

Me service Joy you seem to be working at a furious  Pace yeah I think I just want to finish it on   time it’s a crispy aromatic duck breast served  with tempered cabbage crusted liver and a dug  

Jew can you define your cooking uh um a fusion um  Indian British French and other parts of Asia and   world you’re putting all this on one plate though  absolutely Chef my goodness me so you’re scaring  

Me now I think you’ll be safe wow is all I  can say good luck with this mate thank you cheers joogy has has got a lot going on  and and seems to have a lot of different  

Techniques I love the cooking on the bone it’s  nice to see a little bit of classic he’s put a   lot of spices over the breast and should be  quite flavorsome and aromatic with this he’s  

Got cabbage a liver with the crust on it if it  works I’d be absolutely amazed if it doesn’t it   could be a mish mesh of a lot of different types  of flavors on one plate you’ve only got 15 minutes

Left I’m working at the at the moment in Dorset  and I’m currently head chef at highend gastro   pub I think I’ve got a good mind and a  good taste for flavors I grew up as a  

Vegan until the age of 12 and my mom used lots  of different unusual things in the kitchen of   Japanese products that kind of thing it sort  of affected on how light my dishes are today  

Not so much cream not so much eggs but sort of  focusing on the sort of natural flavor sort of food you all right jestro very good thank you  yeah what are you making for us I’m doing a   pigeon dish um cooking a few different ways  with some beetro wild garlic and yogurt why  

Master Chef I’m a competitive person I’ve been  cooking now for 13 years so I thought it was   time to I don’t know come and showcase my skills  and sort of see how far I can get how competitive  

Are you I’ve got an identical twin brother and we  always used to compete at everything even when it   came to eating dinner to running up the road  I wish you luck with this I love pigeon love   pigeon thank you je is using pigeon in three  different components he’s he’s making a moose  

He’s cooking the breast as well as as the leg to  do a scotch egg my only worry is having to serve a   cold mousse on on a hot plate and the other thing  I don’t have to get in the dish is the yogurt  

Everything about this dish is slightly ainal and  earthy and where’s the yogurt coming into the equation you got 10 minutes left [Music] I think you better start plating P final touches I mean it get your answer Stop Jethro could you bring your play up here Please head chef Jethro has served pigeon  breast with pickled beetroot yogurt and   a scotch egg made with a leg meat but he  didn’t have time to Plate his pige Budan   or Wild Garlic it looks an incomplete plate  it it would be great to see the rest of it on There I think the the beetro puree is very  good I like that the pigeon is still quite   pink there but I think possibly bit under the  beetro that’s pickled is really sharp really   strong and it just obliterates anything that’s  in my mouth the yogurt it sort of works the pure  

Is okay you you know you could have the making of  a really good dish cuz what you’ve left out there   back there on your board probably some of the  best bits here and that is such a shame yeah I  

Think you understand flavor and texture I don’t  think you quite know yet how to tell the time okay a little bit deflated I  didn’t get to complete my Dish   as as it should have been so yeah o  overall it could have been [Music]

Better sue Chef Daniel’s take on lemon merang  pie consists of of shortbread biscuit pieces   with lemon gel lemon thyme masap poni  lemon merang and edible flowers where   is the mering mering is shrunk it’s not  quite held [Music] itself you got Sweet  

Tooth Greg I suppose you’re going to  well you’ve already gone first yeah sorry I’m really disappointed about the mer to be really  honest with you because that dish needs it but the   dish does have quite a nice freshness about it but  I think that’s the the lemon that’s going through  

The the the sweet and the sour it’s a nice balance  the biscuit is okay but I expect a shortbread in   my mouth to just dissolve disintegrate y Daniel  what I do like is is the strong lemon flavor that  

You’ve achieved from getting all that lemon in  in the the pan to make your gel with your short   bread they’re slightly over you can clearly see  there’s some dark ones on this plate and an if  

And doubt the old Ru leave it out yeah look it  tastes good it’s creamy and there’s a little   hint the time but when you present a dessert like  that I’m expecting the wow factor and you haven’t  

Got one that’s the problem to be doing pastry for  so many years and then mess up and rang [Music] devastated brazer Chef joogy has made  honey glazed aromatic duck breast with   cabbage carrot puree liver topped with  spiced breadcrumbs pickled shitake and  

A duck Jew did you plan on on dressing your  plate like this um I just um run out of time You can cook thank you we can that tastes good  thank you I love the flavors I quite like the   little liver underneath that’s really quite a nice  idea it’s not overpowering in spices the duck’s  

Lovely and tender the sauce is Rich and got great  flavor good job well done thank you very much well   done thank you it’s it’s a great surprise on the  palette here what I’m what I’m tasting from you  

The cabbage and and what you’ve gotten there it’s  not too strong so it doesn’t overpower the duck   the liver still nice and pink it’s how I would  have it it’s really disappointing that you have  

So much flavors on this and and your presentation  lets it down so you can cook let’s make sure we   get everything together yeah absolutely Joy thank  you very much Marcus faing saying I can cook I  

Think that’s the biggest compliment I ever got in  my career and I will remember it for a very long time doet Chef Samantha has served lamb  cannon with pea puree fresh peas wilted   cause and grma Lata but she hasn’t  plated her goat’s Cur and dressing The first mouthful of puree it’s blond and watery  it should be smooth why does it taste of water   possibly because there’s hardly any seasoning in  there the lettuce again nothing in there when we   season and we taste it’s because we care it’s  because we love what we’re doing no matter how  

Nervous you are Dar yeah y I really like your  Lamb with the Galata however I find the veg the   puree and its appearance disappointing  let think about this lamb peas lettuce kurd it just sings out eat me  great dish it’s a shame saman  

It really [Music] is thank you  thanks very much oo ooh ooh ooh o I don’t think it’s a true reflection of  what I’m capable of at all and I’m really   really guttered because I think it made  me look like a bit of an amateur today  

And I know I’m more capable than  that by far but I let myself down last up is 21-year-old Zach who has roasted  seab bream and served it with seaweed palenta   Yuzu infused Chinese cabbage matchu green tea  butter sauce and crispy fish skin you gutsy  

I’ll give you that maybe that’s just your age  blindfolds on in we go I reckon tally ho tally ho That is a really nice sauce it’s got really good  flavor it’s got depth which I like really good the   fish curled up wrapped up like that little dry  I felt that the skin has a much better flavor  

As you see I’ve eaten all of it the palenta  doesn’t work for me okay it doesn’t have a   pleasant flavor in the mouth need some work  and some thought yes okay I watched you take  

A humble Chinese cabbage you put it into a bag  you vac packed it you brought it out you stuck   it into a water bath and at the end of it it  tasted like a cabbage so what was the point  

You know I think Young Chefs these days they  try to run before they can walk yeah okay so   take your time and everything will happen for  you you know don’t don’t rush it yeah I think  

They see promise um they have seen some basic  errors so I do need to pull my socks up and   you know knuckle [Music] down I tell you what I  enjoyed that I thought that was really good yeah  

It was a good start Joy had presentation issues  but we all enjoyed his flavor let’s be fair he   could have done a lot better in areas but if you  put it all together it tasted tasted good well   we’ve had other plates here that looked better  yet flavor-wise did not not deliver Jethro was  

Probably the cleanest of plates there was  Precision there yes he left half the dish   on the board but I like his fight he’s got some  fighting Spirits that’s important and I think he   can cook you know I saw him make the Ballentine  which didn’t make it on the dish and the way he  

Prepared the pigeon yeah there’s skills in there  I enjoyed Daniel’s dessert but there was things   wrong the merang was just disintegrated by  the time it got to us I would have preferred   the short bread a little bit shorter there’s a  lot of positive to impart all that lemon flavor  

It was very clever presentation was almost there  what about Samantha Samantha was crumbling under   the pressure but I did like the way she cooked her  lamb the concept of the dish the ingredients that   were sitting on her table looked stunning and  they did they looked great it just didn’t come  

Together you know it’s such a shame Zach with  with his um Japanese take on cooking has sort   of thrown us a bit let’s be fair you did complete  the dish he did have a good source the question is  

Does Zach have enough depth to be able to cope  with the pressure the we all going to put him Under thank you for your dishes  today we’re looking at ahead as   to who can move forward who  can cook who can take the [Music] pressure the person leaving us [Music] is [Music] Samantha I’m gutted I’m  gutted that I’m out but I had a  

Very strong feeling it was going to  happen when Greg called time at that   stage then it was like oh I don’t  want to put this plate in front of [Music] them the nerves might change the tests   will get tougher and what’s  coming next is going to test you

Now the skills test what are you going to get the  remaining four to do today I’d like them to make   us a tortillini dish using the ingredients here to  make a filling and a sauce they have 20 minutes to  

Do this the first thing I’m going to do is make  my filling so here we have a lovely selection of   wild mushrooms I’m just going to quickly wash some  of these if they don’t clean those they could be gritty I thought you were going  to make the pasta first no I can’t  

Make the pasta first cuz the filling  needs to be cold when you fill [Music] it we let that cook out right so I’m just going  to roll the pasta out a little bit so it can fit   into the [Music] machine all our chefs should  be able to work with pasta I agree completely

How do you know when you’ve got it  absolutely right you need to get it   down as thin as possible don’t like to eat thick Pasta so a little bit of water helps it to stick down so fold it up ah you make a little  pasta pocket handkerchief and then you   twist it round on itself now I’ll cook them off  a minute or two nothing more than that I’m just  

Going to quickly knock out a sauce this test  is all about the ability to make good pasta   and to match [Music] flavors beautiful M  there we have it Greg tortillini filled   with wild mushrooms a cream sauce with  shito and some wilted spinach and pine

Nuts pasta is perfect beautiful flavors well  done if our chefs can do something like this   I’ll be very happy indeed let’s get the MRI  and find up Sue Chef Daniel slipped up with   the merang on his dessert but one praise for  his intense flavors I know I can do better than  

I did in the first round so you know I’ve got  to go out there and prove myself I’m not ready   to to back down yet Daniel a nice little bow  of Tor toini over to you Chef thank [Music] you Daniel yes have you made talini  before I have made torini before Yeah what makes a great tool to leave nice  thin pasta uh not overcooked uh well   seasoned good [Music] flavor you’ve had 7 [Music] minutes yay [Music] all done all done Cy bit of grip lucky for you my best friend is  a dentist wash wild mushrooms wipe them down  

Before you cook with them okay pastor you  looked very comfortable very obvious that   you’ve made it before mhm unfortunately I think  I would have liked more of that lovely oil that   you took time to to make you know a bit more of  a drizzle on there would have looked lovely I  

Tell you what I am impressed by the way you  made and the look of your torini I I think   you can say decent job thank you very much mate  off you go thank [Music] you step in the right  

Direction I was nervous before I went in but as  soon as I saw the past machine I was happy very happy head chef Jethro didn’t manage to  get everything on his last [Music] dish   Monica’s skill test is um is it’s scary  I’m fairly confident in in my skills but  

Um she can Chuck anything out there and  I I’ll just do as best as I can Jethro   making some tortillini and you can fill  it and serve it with whatever is on this bench I’m going to do a little um Duell with  these wild mushrooms uh with a toito that’s  

Going to be the filling um then I’m going  to do a little bit of um spinach [Music] pesto all right it’s all go you are going to have a GU making to to  leini at some stage aren’t you absolutely

[Music] yeah Chef you’ve got five minutes left  yeah in the niick of times’s all right over time’s not come on Jethro you got 3 minutes how long’s  the pasta going to take to cook 2 minutes good answer you must have no of  Steel on the [Music] inside hey

Stop who you’re going to be the death of me as  a chef I like a lot of what you’ve done here   I like the fact you took the time to wash your  mushroom you you seem very comfortable working  

With the pasta so I can see it’s something you’ve  done before y some some great skills on show here yeah pasta is lovely it gives you something  to chew on there made with a lot of care   but all I’m tasting is shito and truffle  it’s not unpleasant but I kind of would  

Have liked the flavor of wild mushroom  somewhere cheers mate you go goodbye   [Music] that felt like a bounce back to me  for sure it hasn’t bounced quite as high   as I was hoping but it’s it’s certainly  much better and um yeah bring on the next

Round brazer Chef jogy stood out with his [ __ ]  duck although his presentation was scruffy to be   cooking for 15 years I think I have cooked  with everything so I’m very much confident   anything comes up I’m ready for the challenge  joogy 20 minutes bow of talini off you go

Chef hey y okay I think I’m kind  of lost confused myself oh you’re   trying to remember the shape of the  tortillini that’s right yeah and   needs a filling which you then need to  turn over okay something like that yeah Cool you’ve got 12 minutes left mate [Music]  all done all done you got about seven or eight   minutes left but uh if you’re finished you’re  finished are you happy with this no I’m not so   you couldn’t remember how to make a tortillini  but it seems you couldn’t remember how to use  

The pasta machine or give me a good handcuff  papadeli making pasta is a fundamental skill   of any chef I don’t even think there’s a  lot of Point tasting it to be honest and   then no one’s going to want to eat pasta  that thing nobody off you go mate thank

[Music] you I thought that went very well  obviously I’m not happy with myself I’m kicking   myself very hard now uh but I know I’m better  than this and I will prove judges in the next round finally it’s 21 year-old Zach the ambition  of his last dish overreached his skill level the  

Skill test does make me feel a little bit nervous  but it just gives me that drive to go at it and   you know just do my best down to you young  man thank you toini 20 minutes off you [Music] go who get their event it it’s  coming Zach you got 20 minutes

Mate there we go do you know what it is you’re  going to make I’m going to make   vegetarian tortillini with um  the shot pine nuts and [Music] spinach you’re making it  like you make ravioli [Music] yeah let’s move it you can do this [Music]  You’ve Got 5 minutes which is enough time to  

Fill those torture leing and get them [Music]  cooked righto you got them up well done Zach um watching you roll the pasta you  did sort of struggle with it eventually   you got the pastor going but it was still  too thick and and it’s way too much filling  

From the beginning the pastor’s slightly too  thick but spinach pie nuts and a little bit   of truffle is is delightful but the  chefs have got a question mark over   your skills and I have now as well  thank you very much off you go thank

You you and Marcus were absolutely right about  his level of experience I would have liked to have   been proven wrong didn’t go as well as planned you  know I just made too many school boy errors yeah I  

Think I’m going to go away and make a lot of pasta  now this was a good skills test you got a really   good look at the guys I mean Marcus gets them next  and then you two have got to make a decision but  

It seems to me that Jethro and Daniel going in  the right direction JY and Zach have got a lot to [Music] prove Marcus wearing was one  of the youngest chefs in the country   to win a missionary star the second came soon  after to get a mission star when you’re 25 is  

Just insane that takes some serious hard  work um and a lot of dedication you have   to be the best to achieve what Marx  has achieved you have to stick with   it you have to be persevering hardworking  and marks is all those things as well as

Passionate some of his most acclaimed  food has been inspired by his upbringing this dish comes from when I was at  school and the very first dish I ever cooked   at school was a pineapple upside down cake  there weren’t many boys in home economics  

T there was two of us out of 12 and I used  to have to go to school with a basket and   it wasn’t very cool and it didn’t look very  good when I came home I had something to eat  

And I was the most popular person on the way  home but probably one of the most successful   things and the thing I was proud of the most was  my pineapple upside down cake and this is sort   of my nod to that there are four elements  to marcus’ Michelin starred version of the  

Dish starting with perfectly identical tiny  merang there we go enjoy that a little bit   of desicated coconut on top of each one  okay off to the oven 100° 20 minutes no color the second element is a coconut curd  with a base of sugar coconut milk and eggs  

As I’m whisking I can feel it coming  together I can feel the thickness you   can see the ribbons are holding a little bit  longer okay that then gets transferred into a blender cold butter drop inside it’s lovely and smooth as you can  see next is a pan Padu or eggy bread it’s  

Made with thick slices of bage soaked in eggs  milk sugar vanilla and rum and then fried in butter the aroma is amazing you can really  smell the vanilla and I think one of the   other smells that’s coming through is the  rum as well it’s [Music] delicious it is  

Very indulgent it’s it’s butter it’s eggs  it’s alcohol it’s sugar and vanilla it’s   it’s eggy bread but it actually very  rich and big big flavor [Music] very   happy with that and now we can start to  bring the dish together finally the star  

Ingredient the pineapple which has been  cooked soused with sugar coconut rum and [Music] vanilla you know while I was dressing that I was thinking  of my pineapple upside down cake because that was   a beautiful dish when it was dressed I was  a young kid at school pineapples and sponge  

That’s my take on it now Marcus’s homage to his  childhood is vanilla and rum infused pineapple   with eggy Bread Coconut curd and coconut topped  merang it’s finished with coconut Bay and basil   I’m really inspired by these ingredients and I  can’t wait to see what the chefs come up [Music]

With you’ve got this amazing pineapple  in front of you and I’m looking for a   really interesting dish from you guys we  have some fantastic ingredients behind us   coconut mango vanilla mint lemons bread  you’ve even got some chili wow this is  

Going to challenge you 1 hour to cook 10  minutes to choose your ingredients up your cnel yeah I’m a little bit confused at  the moment but um see something coming together I think pineapple works  really well with spices you got  

A lot of possibilities you can cook and  Su feed you can salt roast it quite happy   with the with the challenge it’s given ready  to be honest with you yeah Pac based so very happy your last opportunity to show showcase your  talent at the end of this Monica and Chef will  

Get together and decide which of you is going  home and which of you is staying 1 hour off you Go this is all about what they’re going to add to  the pineapple it’s such a perfect ingredient but   we’re going to need some cra thinking we need some  skill you got mangoes here you got popour you got  

Lime if those chefs are good they could bring  the tropics into this kitchen this could just   come [Music] alive I think I am creative Under  Pressure but I think after the first round that   really gave me a knock I wasn’t expecting that  at all so I think coming back today it’s going  

To give me a good push okay Daniel yes thank you  Chey you’re trained in pastry so you should be   quite happy with today right in your comfort  zone with this one yeah I think so I’m going  

To do a take on a pineapple tatan but with short  pastry instead of puff some nice lightly spiced   chili little bit of lime to bring the Citrus and  mint just to round it all off classically a tatat  

Tan is not made with a short pastry classically  the the point of a tataat tan is that crispy   puff pastry with that butter in there helps that  caramel come to life with all the sugar and the  

Butter and yeah I’m dribbling will you pack it  in I’m dribbling but short pastry is short how   are you going to counteract that uh I’ve got the  syrup to go on there to hopefully balance and not  

Make it uh too dry in the pallet I’m quite good  at making tat Tans I’d like to think uh so I think   I’ve got a good enough understanding listen  we will let you crack on thank you very much cheers a pineapple T tan is a wonderful  thing I’m concerned that he’s doing it  

With short pastry and when I saw the look on  your face I got even more concerned the thing   is he’s making short pastry because  he can’t make puff pastry in an hour   it’s impossible the question is does short  pastry work as a tatat tan uh I’m not too Sure my nerves have been all over the place  absolutely all over the place I’ve never   experienced it sort of almost completely forget  everything that you know but um I’m feeling a   lot more confident now than I than I did at the  beginning Jethro what did you think when you saw  

The pineapple on your bench I love pineapple  p is not my strongest point but um I’ve worked   around that and G gone sort of traditional  but with the tropical elements going into it   I’m doing a sort of spiced pineapple bread  pudding with some caramelized pineapple um  

A bit of sharpness with a bit of mango mint  lime Sela and a bit of Honey cream just to   smooth off on the first test your signature  your dish you ran out of time yes second test  

The skills test you you were just in the  nick of time how about right now I’ll be   ready with a few minutes to spare hope fingers  crossed I will believe that Chef when I see it Jethro he’s comfortable he’s relaxed he’s  got his dessert in the oven his pineapples  

Nicely caramelized on the side the question is  has Jethro brought the tropics into the bread   and butter pudding is the balance going  to be right you’ve had 30 minutes you’re Halfway Joy yes how you doing very well tell  me about the dish what are you calling it uh   I’m calling it a pineapple steak sorry  yeah steak steak I mean the big chunk   of pineapple basically going to serve  it with Papaya salsa with some chili  

And and more tropical flavors in it just  desserts it’s not my strongest point in   my my professional career however uh don’t  tell me that I was going to say don’t tell   me that I’m joking okay uh however I’ve  grown up with all this ingredients yes  

I’m definitely sure I can pull out something  very special today best of luck mate thank you joggy sweet pineapple put into sweet stock  bit of spice and then cooked in Sugar I know   you’ve got a sweet tooth Greg but I think that  one’s going to be a little bit too far I think  

Joy’s got some lovely ideas I haven’t yet seen  him present a pretty dish he’s got such lovely   colors he’s got the ability to make a beautiful  looking plate I just keep my fingers crossed  

For him the only person can save me it’s me now  uh I have to cook my best I have to deliver the   best I think it’s me who can save myself  come on I want me pineapple yeah I’d say  

Marcus is intrigued about what I’ve presented  so far I think that he’s concerned about what   I haven’t shown but I’ve got you on my side I’m  willing to learn I’ve got the motivation to to progress I’m going to do pineapple that’s been  infusing sued with um vanilla cardamon cinnamon  

Little bit of olive oil and salt I’m going to do  a spiced caramel shortbread and coconut jelly do   you feel that you have a point to prove now I do  have a point to prove I think I’ve missed out a  

Lot of basic techniques and l two challenges  I need to prove to you today that I can prod   food that follows basic techniques as well as  looking good so you feeling good I’m feeling   good well that makes me feel good good I’m  glad you feel good relieved bit happier I  

Don’t know about good happy is a good start Hey  listen you keep your head down thank Chef good luck sax making is short bread that’s a basic  technique and it’ be very interesting to see   whether Zach can pull off a very simple  B basic biscuit I will be impressed if  

He gets good flavor in that pineapple  and he’s got a good sauce I’ve got my   doubts but I will be impressed  if we can do it you’ve got five [Music] minutes 60 seconds that’s all you’ve [Music] got that’s it Stop [Music] first up is Jethro who has created  pineapple bread and butter pudding   caramelized pineapple passion fruit jelly  cubes pineapple gel and a mango lime and mint salsa you do have a elements of of of tastiness  the fresh pineapple wow you know it just speaks  

For itself and and this little salad on top with  the mint going through it that sort of brings a   freshness to the dish that’s a z yeah but the  the bread and butter pudding feels slightly   disjointed that would have been nice with some  coconut custard around the outside something  

That goes with this dish that’s how I see  it I feel like you got two dishes here one   is the tropical chunks and the other one is  the steam in hot bread pudding and they are   they are two very different dishes it’s like the  Bahamas in Britain you know doesn’t sort of go

Together we had some interesting feedback  from the judges good and bad um I probably   just tried to mix up the two sort of  combinations of sort of classical with   tropical and um it didn’t really work  very well and yeah so it could have been

Worse J has cooked a pineapple steak and  served it with Papaya chili and mint salsa   fresh pineapple toasted coconut pepper  Ricotta and a honey and lemon dressing   this is supposed to be tropical and you  have doled the colors it’s lost its [Music] vibrancy

That’s hot the best bit about this dish joogy is  the syrup the syrup is absolutely delicious really   really good but the flavor I’ve got in my throat  right now is is chili it’s it’s a hot sensation I  

Want the memory of of the pineapple and I’ve only  got the memory of a chili and that’s not what I   want from a pudding I I like the syrup and I like  the chili flavor that I get and chili and mint  

And the POR por I really like I don’t like um the  amount of lime on there I particularly do not like   pineapple and ricotta um juice of pineapple  going into that cheesy flavor I I I don’t like for me the the flavors on it yeah  it was a bit a little bit overpowering  

With a chili um I’m not really really  really excited about the dish but it’s   a mixed feeling Daniel has made a pineapple  tart with short crust pastry which didn’t   cook properly so he added shortbread  biscuit pieces to the base and served  

It with caramelized pineapple passion  fruit chili and lime syrup and a honey ricotta not cooked is it no  but she’s soggy very under yep we haven’t got a tart to speak of um we  got no pastry I do however really like the  

Caramel pineapple with that sauce you’ve  made of passion fruit and lime you’ve got   the makings of some nice flavor Sensations but  there’s no body to this dish yeah I’m glad you   added the extra biscuit I like that you you  know you thought your thought on your feet  

You could see that it wasn’t working cuz that’s  just saved that dish along with the rot and the sauce as soon as I walked in Saw pastry items I  was quite confident made a silly mistake tried  

To do a tart tan without puffed pastry but I  think I came out for the other side doing all   right finally it’s Zach who marinated his  pineapple with spices olive oil and salt   and topped it with chili caramel served with  coconut jelly short bread and a passion fruit [ __ ] [Music] well

Zach that is not a good dessert at all the  pineapple just taste Bland the coconut jelly   it’s not smooth the texture is wrong the sauce  is really non-existent I’m not getting chil I   really like the flavor of your coconut jelly I  love that I don’t like the salt on the pineapple  

At all and I don’t like the texture of of  your coconut jelly okay feel like I could   have done better yeah I think I fell quite  short of what I wanted to show him there you

Go I’ve got to be honest Monica this era is all  over the room today uh this is a real tough one   for me it’s almost heartbreaking isn’t it it is  it’s such a shame pastry is Daniel strength and  

He made a pineapple tatata and I thought okay  it’s interesting tell me about the pastry well   I’m going to make a short pastry which doesn’t  work but the bit I do like he served a really nice  

Sauce a really nice flavor to it that was a lovely  lovely touch he was very comfortable with pasta I   think he got maybe too confident in his skills  that he then in his haste did not wash the wild  

Mushrooms oh no yes such a basic error it is it  is a bit of concern that I’ve gone in there saying   that pastry is my passion and that I haven’t  nailed both desserts but hopefully it should  

Get me through to the next round and hopefully  I’ll be able to do one final dessert for him which   will really knock him out then we have Jethro  he was very clever he was told to make a portion  

Of a tortillini and he made one large one but he  made The Filling of mushrooms and shizo and all he   could taste was salty shizo in there I don’t think  today was his best dish because I just think that  

He didn’t think it out too well but I think he has  potential it’s really hard to sort of guess how   the outcome is going to be with both of them um  I hope it’s enough to get me through then we have  

Young Zach who had never made a tortillini and  his work process trying to to fit the whole past   the dough inside the machine you know instead of  cutting it down for me immediately puts up warning   signs Zach is struggling really really struggling  I think they’re both in agreement that maybe I do  

Lack the basic skills I’ve missed out a bit really  you know I need to go back I need to work on those   and that leaves us with jogy he couldn’t remember  how to make any kind of pasta he attempted to  

Make belli but kid you not was possibly that  thick wow yeah his working methods his ideas   are crazy his the way works you just think no  but he pulls off little bits of you could have

Potential I know deep down inside me I’m a  really very good cook but if I go home today   I know I V out on my weaknesses I didn’t V out  on my strengths there is talent in this kitchen  

Monaco we know there is we know we can push these  guys a little bit further you know I want them to   succeed but there’s only so much help that you  can give them we can only take the best chefs

[Music] forward chefs today it’s been a really  difficult day we’ve made a decision two of you   are staying and two of you are going to be  leaving the [Music] competition the first   chef that is leaving us is Zack thank you very  [Music] much the second Chef that is leaving us is jugy

[Music] I’m very disappointed at  the moment um but it’s nothing I   can do it now it’s the end of my  time here but I’m going to go away   I’m going to learn I’m going to improve  you know it’s given me the motivation I

[Music] need massive relief it’s been crazy  and this this has just been an amazing thing   to get get to this far and um get to the  [Music] quarterfinals e static I’m so I’m   so happy I wasn’t ready to go home I’ve  got so much more potential to show them  

I just need to real focus and knuckle [Music]  down next time it’s the quarterfinal and the   chefs must prove themselves to Marcus and  Monica I like it I admire your courage it   tastes great only the best of them will  get to cook for the critics he’s a really  

Good cook par this is one of the very  best things we’ve ever eaten on Master [Music] Chef [Music]