For entrée, Carly and Tresne cooked Prawn and ricotta stuffed zucchini flowers which were fried in a tempura batter. the dish looked amazing, well presented and good flavour combinations. Annie and Jason cooked twice baked Gruyere soufflé with walnut and pear salad.
For mains, the girls cooked Beef Cheeks in red wine with cheesy polenta and brussels sprout salad. It was described as “Beautiful” by the judges. Colin Fassnidge said “couldn’t cook better myself”, however other judges said there just was not enough polenta.
Annie and jason cooked beef wellington with potato gratan. It was cooked ok for some guests, but undercooked for others. Manu had undercooked “doughy” pastry.
For desert Carly and Tresne cooked strawberry shortbread stack, it was described as being not enough for dessert, while Annie and Jason overcooked their creme caramel with sponge sugar and edible flowers.
Carly and Tresne’s scores:
Karen Martini – 7
Guy Grossi – 6
Colin Fassnidge – 6
Liz Egan – 6
Pete – 7
Manu – 7
Total 39/60
Annie and Jason’s scores:
Karen Martini – 6
Guy Grossi – 6
Colin Fassnidge – 5
Liz Egan – 6
Pete – 7
Manu – 7
Total 37/60