In the first instalment of the Masterchef final Nicha, Terry and Tamarin go on a culinary road trip to London and Stockholm.

In the first episode of the two-part Masterchef final, Nick and Dylan send Nicha, Terry and Tamarin to work at some of Lond’s finest Michelin starred restaurants.

At Gauthier Soho, Nicha is working with chef Alexis Gauthier and will be cooking up Herb crusted Anjou Pigeon, sautéed mushrooms, spring onions, rosti potatoes with a pigeon and herb aromatic jus.

At L’Autre Pied in Marylebone, Terry is cooking with head chef is Tallaght man Andy McFadden. The Mayo native needs to get to grips with Haunch of roe deer cooked in cocoa, with crapaudine beetroot, blackcurrants and peanuts.

And Tamarin’s restaurant is North Road and her chef is Christoffer Hruskova. Her lunch time dish is Venison rolled in burnt hay with beetroot and smoked bone marrow.

After their stint in the London kitchen’s the trio, along with Nick and Dylan travel to Stockholm.

The finalists get to spend two days in the kitchen of Frantzen/Lindeberg under the watchful eye of Bjorn Frantzen, the head chef and co-owner. This restaurant catapulted its way to two Michelin Stars within 24 months of opening in 2008 and last year jumped up the World’s Best Restaurant list to be named the 20th best in the world.

All three start off with their own canapé which need to be prepared before evening dinner service. They then move onto the rest of the evening service being mentored by a chef on a dish.

Nick and Dylan sit at the chef’s table sampling the contestant’s handiwork as well as observing them.

The following morning Bjorn and his sous chef show the final three one of their signature vegetable dishes using different cooking techniques and various means of seasoning vegetables.

Each contestant then faces their ultimate Masterchef challenge. They now have 90 minutes and a tray of over 40 vegetables, some of which they have never seen before and have to create their take on Bjorn’s signature dish. During the final fifteen minutes Bjorn expects them to finish their dishes at the pass, while talking Bjorn, Jim, Nick and Dylan through the inspiration for their dish.

You can catch all the action on RTÉ Two at 9.30pm.



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