麻豆官网首页入口

It's the last of the semi-finals. The two remaining semi-finalists head to the Michelin-starred Wild Honey in London's Mayfair where they face a frenetic lunchtime service under chef patron Anthony Demetre. Anthony has been a pioneer in the trend for an informal approach to fine dining, first with Arbutus in Soho and more recently with Wild Honey. Now the chefs have just a few hours to adjust to the standards and speed of his kitchen, as they each take charge of a dish for the busy lunchtime service. It's a non-stop two and half hours in which they attempt to keep up with endless orders, whilst meeting Anthony's fastidious standards.

Next the chefs have one more chance to impress as they cook one of Anthony Demetre's acclaimed signature dishes - the technically challenging stuffed roast saddle of rabbit in parma ham with girolles, peas, fresh almonds, gem lettuce and fennel, with lime gel, pea puree and a rabbit jus. Their timing must be spot-on if they are to do justice to this dish for Anthony.

Finally, the semi-finalists return to the MasterChef Kitchen to cook for what could be the last time. In an hour and 45 minutes they need to show off all their culinary skills and creativity with two courses for Marcus and Monica. Nothing less than mind-blowing food will be good enough as the judges decide who has what it takes to become a Professional MasterChef finalist.