I would have liked to have the halibut with bisque served to me even if it was a bit simple because some of the dishes today were too fussy and elaborate IMO .

Oh wait you've forgotten the veloute bit...

...and then turned into an emulsion

Immediately followed by a trail involving Greg stuffing a mince pie into his mouth. The irony.

Night, night. Marks & Sparks choccy mousse beckons

And then microwaved.

Thanks for the company, see you all tomorrow night for more pretentiousness I'm off to watch Kirsty doing her handmade thing

which is painted onto the plate, then add a dash of custard foam....

Handmade Kirsty (yeah, made by a team of elves) when the Ipcress File is on Beeb4?

Good fun tonight - thanks all

Im making some salt dough ornaments.

Agreed


Me too.

I pride myself on having a very varied palate. I love good fish and chips, and have also been fortunate enough to enjoy meals in fine dining restaurants.

But the way this is going is pretentious beyond belief. To say the halibut dish last night was too simple was ridiculous. It looked like a decent plate of food to me.

I would like to see them all cook the same 3 course simple menu. I.e. Prawn cocktail, shepherds pie and jelly and ice cream.

Whilst on the subject of ice cream - how many times do chefs not allow enough time to make ice cream? It really does annoy me - oh the dramaaaaaa.....

I think it was very unfair to leave Zoe to last & then complain her mousse had melted.

Note to all future contestants in Masterchef. Don't have a dessert dish with components that might melt. The judges are more than likely to have the savoury dishes first then the desserts.

bit disappointed zoe went last night

thought she had a great attitude and would have progressed alot as the show went on

Should a properly made mousse melt? I might be getting confused with a panna cotta.

There are different types of mousse, and you can make a frozen one. I am guessing Zoe's whote chocolate mousse was frozen, or at least semi-freddo.

It does feel like completely contrived drama - I know of no restaurant who are still churning their ice cream during service. It's done ahead, and just taken out a little before being served. With all the time she had pre-service, surely the thing to get done was the custard first, let it churn and do everything else next?!

The judging is always very inconsistent and probably is more a comment on the prejudices of the two cooks judging. One dish will be criticised as too simple then another will be praised for being too simple. Same with the appearance, one that looks a mess to me will be praised and another criticised when it looks fine. I will stick to fish and chips!

Too much helping each other out rather than concentrating on their own dish, perhaps because of the crazy decision to do more courses than asked? The person who suggested that should have been the one sent home.

And then used as a filling for a courgette flower.

so sad to see her go to, hopefully she'll be back next year with more experience under her belt

I suspect that any talented young cooks on the programme make a lot of useful contacts through the programme.