The New Season of MasterChef UK! | S11 E01 | Full Episode | MasterChef UK

Master Chef is back hundreds have auditioned and now the best 40 amateur cooks are through if you get drunk then I might get through each week 10 new contestants battle for just four places in the quarter-final I think this is the best pudding I've eaten this year Only the strongest will make it through to the final challenges each one has to be perfect polish misspoon of loosened my belt I'm ready to go the taste buds are ready buddy it's time to rock these five amateurs all think they've got what it takes to become master chefs but at the end of today's hit only two will become quarter finalists welcome welcome to the master chef kitchen this is the start of a new competition and we're very excited one of you could well be our next Master Chef champion this is your first test what I'm asking you to do is produce for us a calling card a dish that says something about you as a cook something that can show Greg and I how good a cook you are and how good a cook you could be impress us guys that's the deal just impress us 1 hour 15 minutes let's cook Olivia where you from Glasgow I love Glasgow I know a gentleman shouldn't ask a lady but how old are you then 20. wow that's Young I mean I know I'm young but I've been cooking for a while so tell me what it is you're making kind of a mashup of things I'm doing are Teriyaki meatballs and a Panko bread crumb chili puree and salad with a measle dressing and some pickle I'm a waitress in a sushi restaurant so all the flavors that the chefs are working with I love do you know how this all looks on a plate um no [Laughter] [Music] no practice the plating up yet I'll give it a go good luck Olivia thank you Olivia is a cook seems to me as being very very adventurous Teriyaki meatballs Teriyaki we know is soy sauce and it marinates beef and usually it's fried but what Olivia's done it's got a whole river beef with chili and soy sauce and sesame oil and pureed the whole lot to make a meatball then she's going to deep fry them in breadcrumbs so the outside should be crispy lovely but will the meatballs be cooked in the middle or will they be raw meat [Music] my weakness is time keeping which you'll probably really be a problem but I'll be fine I'll be fine my dish is chicken thighs stuffed with mozzarella and chili I'm serving it with a potato gratan stack glazed carrots and a pork reduction I wanted to do something that's got bags of flavor and that I couldn't mess up too much unless I don't cook the chicken and my sauce goes wrong panicking now poured sauce with chicken and cheese and potatoes and cheese and cream can I ask you about you and cooking yeah of course I was um I was raised by my mum who's a good Greek woman my nan who is a good Greek woman and watching them I learned to cook and that's what I've done ever since mum knows you're on Master shift she does yes and what does she think about it as my mum she thinks that I'm the best cook in the world why have you not got your carrots on while you're doing that um my carrots only need about 35 minutes so I don't know it's similar currently I can't sit there any reason why you're shaking like that because I'm terrified at 25 min today I'm really confident with my dish it's something I practice time and time again so I'm extremely confident that it's going to come out A1 James you look pretty confident or am I wrong yeah things are going well so far um I've got it all up here and I'm kind of working through I'm doing like a an Asian surf and turf if you like so we've got beef in the rice wine and pepper sauce and then we've got um prawn tempura Pizza Thailand a couple of times so I I just fell in love with the food just tastes delicious delicious is a really good place to start it certainly is correct James is trying to show that he's got precision and elegance Temple rapports little bits of crispy beef wonderful little bits of salad I don't know if this is one dish or almost like a bento box of bits and pieces who knows [Music] James's pawns have been putting them battered inside the basket before we put them in the deep fryer and he tries to get them out all the lovely Temple about is going to come off I've not used to deep fat fryer before for these so some of the batter stuck to the bottom but it's all bit of a learning curve I suppose I love feeding people perhaps I should have done a cookery course but my mother wasn't keen on it she said she didn't want to be in a kitchen slaving away for the rest of your life but actually if you love it it isn't slaving away you're making a pudding by the look through it I know the way to a man's heart it'll be a blackberry and apple tart with little crumble on top with Creme Brulee with apple and Calvados underneath why MasterChef I want to prove to myself and maybe a few others that I can cook actually more than just a family meal good luck thank you an apple and blackberry crumble tart served with a creme brulee and custard and a plum and blackberry sauce it seems to me that she's trying to do too much 15 minutes I'm cooking pan-fried sea bass and that's on a bed of crushed new potatoes with a chorizo and mussel sauce there's a little bit of an inside joke with my family because I spent far too much money on food whilst I was at Uni and every time I'd come home my parents would say well don't complain you haven't got any money because you couldn't see best every week did you get a reputation as a decent cook at Uni I did I was actually called MasterChef were you I'd buy a few yes so hopefully I'll live up to that reputation with all the experimentation going on the room we have a classic cook in Robert we have a dish which I like the sound of sea bass Crush new potatoes mussels and chorizo I wanted to have a Zine to it it needs to be Punchy it can't just be flat cream is going to take some of the edge off the acidity so that should balance things out but I'll be able to tell when uh when I've got the cream in there I don't want to do that until the last minute though [Music] listen last 10 minutes on [Music] there's huge amounts of experimentation going on dishes which are definitely their own Creations things that I'm saying before things I haven't tasted before and one or two of them scares me just a little bit I love them I'm very excited by you have just three minutes perfect fortunately I'm really struggling uh this is not going to be done could have done with a bit more time practicing at home with my time keeping I'm pretty stressed right now that's it time's up stop sorry sorry I don't have food on my plate oh no what happened still in there still cooking oh you put these on no no oh with her Teriyaki meatballs still in the pan Communications student Olivia is serving a chili pea puree with pickled radish mustard mayonnaise and a carrot cucumber and miso salad I ran out of time your meatballs which is the dish haven't made it to the plate so it is disappointing and I also find the puree a little disappointing as well because it tastes a bit watery your intent however is good I like your salad I like the crunches of it the crispness of it that's great but it ain't no dish that's the issue with that is like all my ability right there then I just need to go home now and I hope I hope I've got more to show them I think I do recruitment consultant Tony's calling card is chicken roulade stuffed with mozzarella and wrapped in Parma ham with crispy chicken skin a parmesan potato grata carrots and a port and red wine reduction there is so much to admire the chicken is very very well cooked the gratan is brilliantly well made and buttery with the hint of the parmesan as well that sauce is meaty and very well made your cooking skill is very very good indeed I have to tell you one thing I really doubted this dish I thought no way I'm impressed thank you good job cheers I'm really pleased terrifying being judged by uh by John and Greg but the feedback was positive I'm really happy healthcare manager Sarah's dessert is an apple and blackberry crumble tart with an apple and Calvados creme brulee accompanied by a plum and blackberry Coulee and a cremon glaze I thought the brulee was going to be frivolous it's not frivolous actually the texture that sort of lovely pillowish creaminess with that crunch of sugar goes really well with the tart the filling in the tart is luscious and lovely I think the whole thing is done very very well indeed and good on you sharpness sweetness creaminess custard a really well made Brew like mate I'm I'm yours I'm yours thank you elated they loved my dish um and so that is just great it's fabulous it's such a surprise I think you've already got Greg's vote 30 year old James has cooked beef and asparagus in a rice wine and pepper sauce with King prawn tempura and a coriander chili dipping sauce chili and ginger egg fried rice and a salad of pickled cabbage cucumber and bean shoots um your prawn tempura hasn't worked no um it's it's soggy but I like three of your four bowls and I think you may have potential okay great thanks Greg your salad has got some guts yep but your dressing even in there Chuck some seeds in yep the seeds of the chili make it fiery more guts James more guts go for it Craig seemed to be a bit more Kinder about my food and really enjoyed it but at the same time John gave me some really great feedback in terms of just being a bit more Bolder with my flavors last up is English literature graduate Robert who has served his pan-fried sea bass on a bed of crushed new potatoes with a chorizo mussel and cream sauce your fish is cooked nicely the crushed potatoes are buttery love the flavor of chorizo but cream has given it a thickness and a stickiness I think is wrong and it's also made the whole thing go a ghastly 1970s Orange I've got to agree with Greg on that I think the cream is making it a really heavy dish let it be light just a tomato at the last minute and that chorizo let it melt down so all the flavor comes out of it you've got beautiful ingredients take care of all of them okay some Fair criticism I'll take it on board I mean the cream was done for a reason but obviously it hasn't worked I mean they're the judges and they do this for a living so I think they know what they're talking about thanks very much indeed some great food really really good food this is how it's going to work Greg and I will each choose our favorite dish those two contestants are going to go straight through and the remaining three will have to cook off against each other to stay in the competition should we both choose the same dish then we will revert to our second choice I find this really exciting because I have absolutely no idea who John's going to choose I know who I want my favorite calling card dish was cooked by Tony well done son thank you very much one more cook to go straight through my favorite dish today Sarah Tony and Sarah off you go good luck guys that's a really that's amazing that's actually something that I wasn't expecting yeah I'm amazed that Greg didn't go for pudding and and John went for pudding brilliant you now have to cook to stay in the competition this is a reinvention test in front of you are the main ingredients you used with your calling card dish what we want you to do now is make us a completely different dish using those ingredients okay not invention reinvention at the end of this two of you will be joining Tony and Sarah and one of you will be leaving the competition must be completed and on your plate in one hour and 15 minutes ladies and gentlemen let's cook the contestants can also idiots from the Larder which includes a selection of fruit and veg cheese nuts and herbs and spices it wasn't a surprise that I was going to be staying to cook off so the only way I stop after that so I can't I can't do much worse I'm feeling confident going into the next round so I can actually show them what I'm really made of bonfired up I definitely don't want this to end now I certainly hope it doesn't I think this test is excellent because we give them the Main Ingredients they love and just asking them to change tack a little bit they should be able to do that Olivia's main ingredient from her calling card was a rib eye steak last time of course you went Asian are you doing that again I'm not doing that because I wanted to do something completely different and I'm doing a leak white wine cream sauce and pan frying my steak and then I'm doing some roasted tomatoes and crushed baby potatoes with rosemary and garlic are you glad you got a second chance yeah I'm very relieved that it wasn't all over after the first challenge I want to stay in the competition good I think adobe's got a lot to prove I really do because at the moment what we've seen for part is a chili pea puree and some sliced radishes this whole conversation for me is Raising on this one dish right reinventors 25 minutes of gone 50 minutes left James has been given a sirloin steak and the prawns used as the base of his last dish James it doesn't look like you're going I'm going more with a curry this time around with um I'm not quite sure what I'd call the other dish to be honest spicy bubble and squeak is what it's going to be yep I did just think back to um some of the dishes that I've done when there's just been leftovers in the fridge so I kind of picked out those ingredients and thought right let's go with that and give that okay fingers crossed yes yep thank you [Music] James right now has changed tax completely but his bench is covered with spices but what I like from James it's big bold gutsy flavor I've made a dish similar to this at home before and I've made like Lantern jeans before as well so this is almost a bit of a steak version it tastes fine and I've tried it so let's just hope John and Greg like it [Music] 20 minutes left 20 minutes Robert's main ingredient was a sea bass so what was the dish it is a pan-fried sea bass again I don't want to mess around with that I cooked that one last time that's with a tomato fennel and basil salad and a muscle vinaigrette would you like me to go and get your double cream do you know I did actually have a pot of double cream in my hands earlier but I I swiftly put that back on the cabinet good lead no problem good lad best of luck cheers I want to show finesse I feel like I I over complicate things with the unnecessary so less is more with this one last five minutes please come on I'm feeling a lot better now than I was last challenge [Music] that's it stop now stop I've gone down the Moroccan root in here we're done did that just happen what more can we do exactly Robert you're up first up your cup mate bring your dish please Robert's original dish featured Fiji Bass he's now serving it with a tomato fennel and basil salad and a muscle vinaigrette foreign 's beautifully crispy it's all well seasoned I like the vibrancy of the shredded fennel underneath and the sweetness of the tomatoes and then the saltiness of the mussels as well with that sharp vinaigrette the whole thing dances on your palate it's very very good fantastic mate that's a knockout if I were you I'd be really pleased with myself because I I think that's super absolutely super well done hey if I hardly had a bad word to say about it thankfully and I mean given the fact that we went into it not really knowing what we were going to do I can only say I'm happy after her disaster with the Teriyaki meatballs Olivia's now fried her ribeye steak and is serving it with crushed rosemary potatoes roasted tomatoes and red onion and a creamy leek sauce your potatoes and your steak are cooked well you have packed flavor into this dish the sauce is sweet strong well seasoned very good potatoes Taste of Rosemary but leek Rosemary beef tomato onions is a very unusual combination however I'm pleased because you showed you can bring out flavoring food and you've got a good touch I agree with Greg because I think things taste really good but you're not putting things together that belong together I I'm pleased you've cooked something for me though this time I don't know last up is James who has used the beef steak and prawns from his last dish to make a beef and tomato stew spiced with garam masala served with the prawns and a bubble and squeak spiced with cumin and paprika an interesting looking dish I'll say interesting it's a bit Brown yeah yeah your Source around that beef is Taste of tomato and beef stock and very little else and it's it's got a little hint of chili in the background but it's not vibrant like an Indian dish or like a Moroccan dish I want Curry out I want Spice and it doesn't have it your prawns are cooked and your beef has remained tender which is very good I don't think there's much wrong with you as a cook however it's very dangerous to start cooking without knowing what it is you're going to cook yeah yeah a little bit deflated after that one and it's fair enough I think I messed up on this one a little bit John and I have now got to discuss your dishes make a decision one of you will be leaving the competition off you go thank you I think a test like this actually shows the level of their repertoire of their experience yeah young Robert did an amazing job that sea bass was excellent and he actually listened the dish with his reinvention was lighter it was fresher I think Robert's a decent cook he stays Olivia had a disaster of a calling card round but a competent if a bit misdirected reinvention test I'd love to see that I've done enough because I'm nowhere near ready to go home because it's only just started but I think I might be going home James's food with his calling card lots of working at but for me it needed to be a little bit more ferocious in flavor and it needed more spice however in this reinvention test that was a model that was not very nice at all I really don't want to be the first one out but I wouldn't be surprised if I was going home on this one which one of these under pressure is going to cope two of you will be joining Tony and Sarah and one of you will be leaving the competition I believe that was a decent start the ups and downs of two different rounds the person leaving us James thanks very much thank you James [Music] the pressure got to me and that was it I just muddled through not really knowing exactly what I was actually doing and I think that really showed at the end it's on I'm so happy I can't believe that I really thought I was going home and I definitely deal with Chevrolet there today you are cooking for a place in the quarterfinal only two of you will make it through two of you will be going home you today are not cooking just for Greg and I you are cooking for three past champions of MasterChef Matt Folles Drew Baker and Selena permalu two courses four plates of each course the main course in an hour and you'll dessert 15 minutes later ladies and gentlemen let's cook my stomach's in a knot I can hardly eat but I'm trying to talk calming thoughts and think calming thoughts and think this is just a kitchen I love cooking what could possibly go wrong so what is it you're going to be making salmon on coot and it is with a Watercress source and the dessert is an orange liqueur parfait with a mango Coulee what about the people you're feeding today terrifying they're Great Cooks obviously and they've got great pallets and I'm just hoping that this has got enough flavor in it to impress them good luck okay thank you all right you better get on she's making proper flaky pastry grating ice cold butter into flour to make your own flaky pastry there's somebody who's really commissary I think after the reinvention testing and the pressure of having to come up with something on the Fly I am reassured that we're going now back to something that's tried and tested hopefully I can prove that my own dishes can stand up to the job first of all we've got pan seared calves liver with cheesy polenta balsamic onions and pancetta crisp and then for dessert we've got what I'm calling a chronic chronic and panna cotta so it's sort of riffing on the flavors of cranican could you just tell Greg what riffing with the flavors means just to help him out um so it's taking the flavors of a chronic and just sort of presenting it in a more fine diningy sort of fashion so riffing means taking something really nice and messing around with it ruining it once I've ruining it messing around with it maybe we'll see good luck thank you very much guys I actually think that Robert's menu is really interesting has a pointer difference it's a bit daring the fact that you take a classic dessert like and strip it apart and put it with a classic dessert such as panna cotta the flavors should work 30 minutes are gone I will have my Lycra and my trainers on today I think with the timing that we've got to do it's going to be sprinting around the kitchen it's going to be tight what are you making Tony a lamb neck fillet with French vegetables vegetables cooked in a cream and stock sauce and then lemon parfait on a shortbread biscuit with a poppy seed twill for dessert right the main course I can cook with your dessert a parfait a biscuit and its wheel yep in an hour and 15 minutes it's a baked parfait as well so the parfa is going to get in the oven for 45 minutes so as long as I can get that in quickly we'll be all right if Tony pulls it off that dessert is a Triumph of technical ability because he's making a parfait and a shortbread biscuit and a twill now that is skillful and I will really be very very delighted and impressed if he manages him hey this time around I need to prove that I can match flavors together on a plate I need to make sure that I get it all out in time because that was really important that my timing was a bit funny so I need to just prove I need to prove a lot to do how are you feeling now that you fought your way through um I'm feeling extremely grateful to be here and I'm really excited challenge I'm making gnocchi on a bed of Swiss chard with fillet steak and a shallot cream sauce and for dessert I'm doing an avocado lime cheesecake on a pistachio biscuit base and pistachio brittle avocado cheesecake yeah why why take a wristler I love avocado and I really wanted to incorporate it in a dish and what goes on the top of it pistachio brittle look I like shock value I like interesting food but I like my avocado with nachos thanks very much [Music] what I really don't want to see is style over substance I do not want to see the basics done badly and then hidden under elaborate garnishes that will really upset me technically I remember at this stage of the competition I was rubbish so I won't be judging them harshly on whether or not they can make spherification or do some crazy wacky scientific thing um as long as it tastes good what impresses me at this stage is flavors forget the fancy plates you can you can learn that but to actually do the flavors and have the palette that's what you need to go far in the competition Sarah 15 minutes please I'm pushing pushing Sarah's cooking salmon on crew courgette and cucumber ribbon salad I like a good salmon on cruise it's a really good honest dish I think seasoned well there's actually a lot of skill in there perfect what's not perfect well pastry I didn't do the egg wash don't worry about that is that that's the least of our worries is it cooked if it's not cooked I'm dead it's cooked I can see it from here beautiful beautiful come on now what goes on the plates please salad yeah what else and the wash crystals you've got about a minute to go Sarah you're doing it you're doing it you're doing it and then the sauce and then the sauce are we done then we're done good effort you ready Chef ready Chef service well done on time well done I've cooked you salmon on fruit with a ribbon salad and a Watercress sauce I just feel a bit sorry for her because she went to a lot of effort to make the pastry and I think that's you know could go in for her um but probably just needs more color no seasoning she's totally missed the seasoning what a shame I really really like the salad it's got some spice it's got Mustard Seed it's got chili and there's plenty of seasoning in that look at the positive she's cooked the salmon perfectly the fact that she's attempted to make her own pastry goes a long way nice texture nice ideas lacking a little bit of flavor a little bit of flavor I think that's a lot of flavor Sarah yes 15 minutes now yeah okay pudding goes Sarah's doing an orange Brandy parfae with mango Cooley textually everything's a bit smooth and soft they're probably all melted now and what's going to go on them now mango mango and uh some mango Cooley is it slightly off-putting to consider that shalina is the queen of mangoes I didn't know she was going to be here the middle thing as we speak yes it's a orange liqueur parfait with mango couli and some mango on the side thank you thank you presentation could do with a bit of work but hey she's got it set in that time frame good honor textually the parfait is brilliant it's really creamy it's properly Lush and of course there's mango on there so I'm chuffed with that it's ice cold but then at the same time you get that heat from the booze and she's got a really good amount of that that orange liqueur through it so the flavors are really singing that's good PUD well done it's cream and orange and the warmth of that booze in the background and the sweetness of the mango I like the mango Kool-Aid but I like that lovely Taste Of Sunshine but the rest of it it's a bit it's a bit flat I'm feeling a little bit negative I'm thinking actually that wasn't good enough I can do better than that and um but I'm proud of myself for having done eight plates in an hour and a quarter that was Speedy cooking five minutes five minutes then we go hand said calves liver pancetta crisp parmesan polenta balsamic onions that's liver bacon and onions that's my sort of food do you know how you want it to look I do wherever we get there is a different matter the classic isn't it make sure that the liver isn't overcooked I don't want to dry so guys for Mains we have panted cars liver that's on cheesy polenta with balsamic onions and pancetta crisp okay no problem if it tastes half as good as it smells then we're on to an absolute winner the liver cooked I love the touches of the fried Sage I think that really just lifts the dish normally I'd have a gravy with this but because the polenta's so soft it doesn't really need it the cheesy flavor comes through I think the crisp on the top the pancetta gives it enough seasoning um and it's perfectly cooked I'm really really impressed I could have eaten all of that twice over it's delicious livers cook nicely Bacon's crispy polenta's got a decent texture a little bit of vinegar and a little bit of wine with those onions and it would have been enough to get rid of the greasiness and make the dish lovely and Rich 15 minutes now Robert and desserts go yeah yeah absolutely cranic and panna cotta personally it's something that's really good like a cranakin classic dessert don't mess with it we've got Scottish Italian Fusion I don't like the sound of it I would never order this learned about doing a Pentecost in a bowl like that uh I believe I once saw it on MasterChef it was a girl called ping by any chance it might well have been yeah it might well have been nice mate very very nice you've got about three minutes left right thank you is that panna cotta perfectly set under there that is what we're about to find out take that in and be proud that looks great thank you very much great foreign [Music] we've got a cranican panna cotta it's a whiskey and vanilla panna cotta with raspberry couli toasted oats and basilis hope you enjoyed it beautiful colors it just looks stunning it's one of the prettiest plates of food I've seen in ages that's really delicious when I'm talking with my mouth full I don't really care good you get the vanilla coming through in that panna cotta the Whiskey's there on the back it's just a little bit of warmth on the back of the flavoring that's superb cooking the only negative is that I would have never thought of serving a Pentecostal like this in a million years and I wish I could have done beautiful beautiful dish absolutely love it the cream these vanilla is great in that panna cotta the oats on top I like the texture I think it's a lovely lovely dessert the basil I think is a stroke of Genius because it gives it a whole new dimension a whole new fresh flavor uh relieved it's over I'm really happy with the dessert definitely whether the main will be good enough is an entirely different question five minutes we're on schedule lamb neck French vegetables what I want is a really good tasty piece of meat that's tender and has a good gravy on it and it'll be interesting to see if that's what he's done what else have we got to do uh Lam's got to go on and then this is good to serve good stay calm it's been Focus please looks good smells good maybe tasted a bit of that lamb I have it's gorgeous perfect okay lovely dish hello hello how is everybody very well how are you very well thank you very well indeed for your main course today you've got Lam Nick fillet with um French vegetables vegetables cooked in stock and cream enjoy thank you it's meat and veg isn't it I don't think there's anything wrong with the way it's cooked it's not tough everything's seasoned well doesn't kind of scream excitement you know I'm happy though I'm not delighted but then if I went to a friend's house for dinner and got this I wouldn't be at all upset the lamb is cooked well the vegetables are cooked well they could have done with a cracker seasoning over the lamb but lots to admire [Music] Tony what do you got left to do uh finish off my shake my twills the biscuits are in the oven you on time I'm uh I'm on time yeah thank you I am looking forward to Tony's pudding lemon parfait poppy seed twill great combination not much time to set apartheid and tweels classic thing to go horribly wrong in a MasterChef kitchen go get a mate thank you very much lots of work loads of work job hello again for your dessert I've made a baked lemon parfait on a shortbread biscuit base with a raspberry Coulee and a poppy seed tweel enjoy your meals thanks again some monster twill isn't it it was pretty big that's really sharp that kind of lip puckering it's like your cheats in shot when you add the The Raspberries to it it kind of hits you right at the back of your mouth I'll tell you what that as a lemon brulee on its own if he just served that it would have been good oh good grief I thought the lemon was sharp I thought the raspberries had some sweetness the Raspberry's even sharper it is very very sharp I agree with you but there's lots of icing sugar on top of that which is very sweet the actual biscuit itself is also very sweet and that poppy seed tweel is really really sweet but I'll tell you what Under Pressure I think Tony's done a pretty good job I feel exhausted you're only in there for an hour and 15 minutes but you don't stop I'm ready to to piece out now and just curl up into a little bowl I love you about seven minutes are we gonna see any food on a plate yep you will you'll see all of it steak and gnocchi there's a lot going on actually I wouldn't normally put gnocchi with a fillet steak [Music] am I over time hello hello I've made for you gnocchi on a beta Swiss chard with fillet steak and a shallot cream sauce hope you enjoy it thank you very much thank you serious lumper made let's see what it looks like on the inside oh that's pretty rare yep that's uh it's bleed her steak is seasoned perfectly her sauce is delicious it adds the seasoning for the gnocchi adds more seasoning to the steak it's got a really good flavor I really don't like the gnocchi I wish he'd done some chips with it I I disagree with you a little bit they're they're not ideal but they're fine so I'm happy the Swiss Chard is cooked the gnocchi is made the sauce is decent nice color on the outside of the beef however the beef is far too rare for me it's not perfect but it's not bad an avocado cheesecake with a pistachio biscuit base I wouldn't put those together everything's beginning to feel like a kind of 1970s bathroom Suite that kind of avocado green I'm scared quick will it break please that's it gives you all a nice piece to take over in his pocket smash him thank you thank you so for you I've made an avocado lime cheesecake on a pistachio biscuit base with pistachio brittle and I really hope you enjoy it thank you I'm not looking forward to trying it hopefully it's going to prove me wrong I mean that base doesn't look good in green it's kind of all my worst fears about what could have gone wrong realized it's horrible sorry I and I know she's tried to do something different it's really bad different and not at all in a good way wow oh I don't know I don't think I've done enough I just I didn't nothing looked the way I wanted it to it was as close as I could do it in the time but it just wasn't how I wanted it to look I knew when I saw the dishes go out that we were gonna have a tough job here I really did and it's difficult I know but how exciting that we've got some Great Cooks in the room and we've got to be able to work it out Olivia I think has great intentions some really good ideas I think the steak was a nice idea the sauce with it was great but throughout this competition she's making mistakes and doing things which don't quite work out being a course of finalist um I'm not even letting myself think about it because I might just cry like I can't even imagine how that would feel and I would love it so so much but I'm just trying to stay grounded just now I found Robert's liver with the onions of the polenta a little greasy but our guests really enjoyed it what we all agree on me you and our mates our winners is that Robert's dessert was an absolute smash a real winner I think if you compare my two dishes the dessert is the showstopper it was always designed to be that way and I am hoping that it will see me through definitely Sarah's calling card has shown you and I that she has a great amount of technical ability I wanted to make sure that she could do Savory dishes as accomplished as flavoursome as that dessert and I don't think she pulled it off today I think I'll be saying goodbye at the end of the day I think that wasn't um up to scratch Tony has the ability to present me with food that I really want to get stuck into he is a very good cook but our guests were not overwhelmed by his main cause or he's dessert now that's a bit of an issue but you loved his main cause I love these main course yeah you did and I thought his dessert was well accomplished if I go home now after the effort and uh and the love that's gone into the food I'll be yeah really upset [Music] thank you we only have two quarterfinal places to give our first quarter finest [Music] Robert congratulations thank you [Music] our second quarterfinalist [Music] is Tony [Music] thank you congratulations I can completely understand the outcome I'll hopefully still be doing something with food in my life just maybe need a bit more practice before I do obviously disappointed I sort of knew in my heart of hearts that it wasn't cooking at my best come on I don't think I've ever been so elated in my life I mean it's it's a real shock I mean you really don't know how it's going to go so so happy and relieved at the same time and I get to come back and do all again [Music] next time five more Cooks battle it out for a place in the quarter-finals [Music] I love it I think I can eat the whole Bowl this may be one of the biggest disasters I've ever seen on MasterChef [Music] thank you [Music]

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Views: 32,585

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Id: txDT9kJPfGQ

Length: 58min 19sec (3499 seconds)

Published: Wed Sep 06 2023