In the last celebrity chef challenge, Julie was cooking against chef and author Adrian Richardson. Adrian is the head chef and owner of La Luna bistro in Melbourne. Matt observed that Adrian’s first book, MEAT, has become a “bible” for red meat cookery in Australia.
Julie was to recreate Adrian’s dish of stuffed loin of lamb with pommes galette and beetroot glaze. Julie had a ten minute head start on Adrian, during which he advised her as she deboned the lamb and separated the loin. Julie had an hour and 20 minutes in total to finish the dish.
Chris watched Adrian closely as he prepared the meat for his dish, saying it was like watching “a butcher on steroids.”
With 15 minutes to go, Julie burned her hand when she grabbed the handle of a pan which had been in the oven but she refused to stop. Adrian was “horrified” when he thought Julie’s pommes galette looked better than his.
Julie was calmly plating up in the last five minutes, making sure she was generous with the sauce. When Gary tasted Julie’s dish, he said all the components were really good.
George thought Julie’s beetroot glaze was beautiful, with the right amount of acidity and sweetness. Matt said the lamb was sweet and it was a very impressive dish.
George remarked that Adrian’s lamb was rolled to perfection. He said the beetroot sauce was more rounded but there wasn’t enough of it. Matt liked the strongly “herby” tasting lamb of Adrian’s dish. He said the chef’s dish was a “triumph.”
Gary scored Julie’s dish 8 out of 10 and told her he was very impressed. Matt also gave it 8 out of 10 and said it proved what a quick study Julie was. George rated Julie’s effort 7 out of 10.
Gary called Adrian the “king of butchers” and gave his dish with its beautiful rolled lamb noisette 9 out of 10. George also rated Adrian’s “beautiful dish” a 9. Matt told Adrian he had done a beautiful job and scored his dish 9 out of 10.
Adrian said Julie had done a fantastic job.
Stay tuned as the contestants cook for four legends of the culinary world.
Julie was to recreate Adrian’s dish of stuffed loin of lamb with pommes galette and beetroot glaze. Julie had a ten minute head start on Adrian, during which he advised her as she deboned the lamb and separated the loin. Julie had an hour and 20 minutes in total to finish the dish.
Chris watched Adrian closely as he prepared the meat for his dish, saying it was like watching “a butcher on steroids.”
With 15 minutes to go, Julie burned her hand when she grabbed the handle of a pan which had been in the oven but she refused to stop. Adrian was “horrified” when he thought Julie’s pommes galette looked better than his.
Julie was calmly plating up in the last five minutes, making sure she was generous with the sauce. When Gary tasted Julie’s dish, he said all the components were really good.
George thought Julie’s beetroot glaze was beautiful, with the right amount of acidity and sweetness. Matt said the lamb was sweet and it was a very impressive dish.
George remarked that Adrian’s lamb was rolled to perfection. He said the beetroot sauce was more rounded but there wasn’t enough of it. Matt liked the strongly “herby” tasting lamb of Adrian’s dish. He said the chef’s dish was a “triumph.”
Gary scored Julie’s dish 8 out of 10 and told her he was very impressed. Matt also gave it 8 out of 10 and said it proved what a quick study Julie was. George rated Julie’s effort 7 out of 10.
Gary called Adrian the “king of butchers” and gave his dish with its beautiful rolled lamb noisette 9 out of 10. George also rated Adrian’s “beautiful dish” a 9. Matt told Adrian he had done a beautiful job and scored his dish 9 out of 10.
Adrian said Julie had done a fantastic job.
Stay tuned as the contestants cook for four legends of the culinary world.
