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In the end it was Bella who was Eliminated for the second and last time. Farewell Bella!
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Now for last night's MasterChef, the guest was Tom Sarafian who specialises in Middle Eastern dishes, especially dips like hummus, taramasalata and so on.
The contestants had to make a dip with a topping and something to eat the dip with, bread, chips and so on.
The Top 4 dishes were made by Alyona, Pat, Petro & Vinnie.
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Alyona made a dish she called "Herring Under A Fur Coat" - Beetroot & Sour Cream Dip, Kingfish Ceviche & Lavash Crisps
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Pat made "Beef Wellingron Dip" - Mushroom Dip, Beef Carpaccio, Crispy Pickled Shallots & Puff Pastry Crisps
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Supreme Fan Of The Go-Go's & The Bangles!
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Annabel - Cannellini Bean Dip, Crispy Cauliflower & Za'atar Crisps
Casper - Whipped Mapo Tofu, Pickled Mushroom & Fried Rice Crackers
Hannah - White Bean & Herb Dip, Charred Octopus & Breadstick Crackers
The judges were looking for the Bottom 4 dishes to go into tonight's Elimination.
The Bottom 4 dishes were made by Aaron, Emily, Grace & Luke.
Aaron made Seafood Curry Laksa Dip & Roti. His roti was undercooked and the dip had a harsh texture due to the roughness of the macadamias. His roti was undercooked because he dropped his dough on the floor and couldn't serve food under that circumstance, so he tried to make a second batch and failed because of lack of time.
Emily made a Thai Curry Dip, Fried Salt-Pepper Squid & Wonton Wrappers. The dip had more of a sauce consistency and the squid was too chunky and too chewy.
Grace made a Labneh & Beetroot Dip, Tuna Tartare, Pickled Beetroot & Potato Chips. The chips were too thin, the tuna didn't really have a taste, and the dip lacked complexity. Had she not burned her beetroot and tried to substitute canned beetroot, the dip would have had the desired flavour.
Luke made Beetroot & Goat Cheese Dip, Spiced Lamb, Dukkah & Roast Potatoes. The roast potatoes being too chunky did not belong with the dip in any way shape or form. He should have made chips instead. The beetroots also did not cook properly which affected the taste and texture.
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