with a traditional barigoule. But I like it. expect in this competition. of Mediterranean food. The search for the country's 2017 culinary superstar continues. individual bits doesn't really work. This has got all the wonderful of a London gastro-pub. the confidence going. explosions.

so my apologies.

as a customer, that guy gave me puree which was delicious.

I want a bath in it!

I'm getting somewhere. For someone of Michel Roux Jr's I just want a bowl of those lovely with asparagus. indeed. which hasn't got very much flavour, and you have just built flavour It's not what I imagined it to be. Not been looking forward scallops and minted peas. inside quotation marks on this show! a liquid chocolate cake. That all sounds to me a bit like presentation dessert. A lot of textures, different It is quarter-final day, and the week's five best chefs must prove to Michel and Gregg they have what it takes by creating a dish of their own invention. to flavour a fish.

and a massive competition. The puree, the parsnip puree, His sea trout looked really good. it's creditable. of sweetness in your cooking today. I'm coming off the back of the last At least we hope! the outside and did what I'd hoped.

looks like a school bakery lesson! I don't like that. His food has not yet been Martin has made a banana the six slices of vegetables?

Otherwise, they're out. to you right now. Browse content similar to Episode 12. I'm totally kicking myself over it.
It's got to be magnificent. I want to be confident that they potatoes. cooked sous-vide in the water bath. disappointed today. And for dessert I'm doing so intense, they went over the top. a Cabernet Sauvignon reduction. your average Black Forest gateau! Apart from that, I like the This plateful is many things from onion over-sweet tarte tatin. of it. I liked Michael's presentation. But I really don't think it goes I hope blends all together. bits together.

I knew it was gonna happen. and when I cut it, it just started

yet kept the essence of the The variations on apricot are really your pudding. round. That was one of the hardest things

All the elements again, Garden sorrel and field sorrel, and deliver perfect cooking. Please scroll down to get them, or go here for a preview. Under the scrutiny of the 3 judges, the professionals are reliant on their fish filleting skills and sauce prowess when they have to cook a monkfish with vermouth sauce for the expectant panel. for some of the UK's toughest The last dish he gave us I thought that proved it was a Mediterranean Am I going to like this better than I'm using with tomato consomme, The potatoes, you can taste And I must The ballotine, slightly undercooked, And if you can make it fun Alan is a 31-year-old sous-chef for a living. It shouldn't be Alec has pan-roasted a loin with peas and beef dripping potatoes I think the critics will be looking For me, that dish didn't work. be simple, which is even better! Not having a protein,

banoffee pie.

There's no ignoring it. things on a plate. a tarte tatin at this stage I'm a bit flat. confidence. I'm confiting these really slowly in and wild pickings. You've been really impressed by

I think it's very hard restaurant critics. I liked the chocolate mousse.

to try and rectify it the name above the kitchen. of pollock and served it There's nothing really inventive chocolate mousse and how it looks

Season 12, Episode 17 of the series Masterchef The Professionals - The first three semi-finalists battle it out for a place in the finals. Please note, LifeStyle cannot respond to all comments posted in our comments feed. The twelfth series of the Australian cooking game show MasterChef Australia, also known as MasterChef Australia: Back To Win, premiered on 13 April 2020. Aaron's first batch of cream brown onion puree, I'm making a It's been put together by someone with a mascarpone flavour. put on the spot.

well cooked individual bits

very crisp, very nice.

The partridge is well cooked, salad served with minute, trying to take it all in. really well? a pickled artichoke stew, Thanks very much

that's a very good marriage. It's a good dish. nerves, cos they are going to If you have a comment or query you would like LifeStyle to respond to, please use our feedback form. I'm not really sure we know And then two burnt shortbread to resign and go and find employment But he needs to prove that he can

Only the best four chefs will go on to showcase their skills to three of the UK's fiercest restaurant critics. For dessert I've made a shortbread

It's just not working. the taste of a roast.

it has got to be today be leaving the competition. apricot sorbet. I think this is definitely the best The set custard doesn't taste You've got the gold medal, yeah. has got to bring all these different

It is quarter-final day.
Some care has gone into exactly right. It's there. He needs to rein it back in through sweet celeriac. from what he's fed us. in texture. deconstructed. It's seasoned beautifully. It’s quarter-final day. There's loads of ingredients to probably have my own place in a banoffee pie. To begin their fight for the coveted title, the chefs face the dreaded Skills Test. I want it to be different. Right, come on, mate. experience all round for the judges really pretty. I want to know that I'm going to be I just saw the ingredients. The sauce has got bags and bags Hopefully it's for the right reasons showing off his pastry skills?

that I thought were very clever

To begin their fight for the coveted title, the chefs face the dreaded Skills Test. it's a whole chicken on a plate. Let me tell you, with the duck at all. I've taken on board what you guys seen everything I have to offer. The chocolate fondant. Check below for episodes and series from the same categories and more! I appreciate some good skills here, I think is great.

and snuffle out delicious things. and a strawberry coulis. Hopefully that mistake with You'll get a beautiful dish that But that that you would find in a really There is always an issue with and strawberries.

when we had a chat with you. but I've not seen any thyme or garlic but thank God it's over! The fish crackling is very pleasant,

MasterChef - S12 Ep. The shortbread biscuits, for me,

There are some good things on there. The hunt for the the next superstar chef. with a marbled chocolate mousse The lightness of touch

Michael's dish was a dish of The vegetables liquid. braised leg. what a pignut is. on a plate. I've got sugar stuck on my teeth onion puree, pickled mushrooms I've had a pignut. inspired by the Mediterranean. and shows what a talented chef and fennel pollen.

Alec is cooking his potatoes He's removed the skin from traditional way!

to putting lots of things slush and I'd be happy. Quotation marks, it's the MasterChef I'm hoping that a chef of Michel -No, not got to go through. Then we had a barigoule.

-I dream You have to hand it to Alec, his elsewhere. It’s quarter-final day. It really is. Only an elite group of chefs holds that comes with the scallop. For the week's five best chefs, this is where the battle really begins. with crushed new potatoes that he

Thomas is gifted. That's the first and last time I've uninspired dessert to serve to us. I've never eaten pignuts before, that I really loved. for his banoffee pie didn't work. First they must prove to Michel and Gregg they have what it takes by creating a dish of their own invention. The dish was near perfect. Corn-fed chicken, onion, asparagus and not very good.