Judges' Favourites From Super Power Week
“There’s some really lovely textures there, the vanilla mousse and the tuile” – Matt
“It’s a nice mousse and great texture” – George
Find the recipe here“It’s really delicious, your wontons are just rolled out beautifully!”- George
“It’s the Sichuan pepper that slowly builds and you get little bit of acid in there that is alittle bit toasty and roasty” – Gary
“I think this is finally that savoury dish we wanted you to bring us. I would predict that this is the dish that when your dad tastes he goes ‘you’ve excelled past me’. -Matt
Find the recipe here“There is a lot to love here. The steak, the puree, the bustle sprouts, the parmesan, BANG! BANG! BANG! The crunchy peppery chips. Fantastic. - Matt
“Wow, They’re good.”- Gary
Find the recipe here“Wow. That salmon just kind of slipped apart at the fret of the knife”- Matt
“You’ve used all that pulpy tomato, and I think why not because there is so much flavour there and you have done such a great job on the Tomato tea”- George
Find the recipe here“All the ingredients have really big flavours and it’s cooked down to a point where it is super mellow”- Matt
“I think it’s really tasty and delicious, I like it”- Gary
“I want to take some home cause I really like it, it’s delicious… and I like the beans too”- George“I think that the intensity of the flavours from the meringue with the pink peppercorn, from the syrup, strawberry and the basil sorbet itself, it’s just absolutely spot on. Delicious!”- Gary
“You’ve put another great strawberry dish into that cookbook for strawberries. It isn’t strawberry and cream, it’s strawberry and freshness and pepperiness.”- Matt
“This is wickedly awesome; I am so proud of you man.”- George
Find the recipe here“Your cooking was always good but it’s just gone to another level again”- George
“What you have done cleverly is brought us an easily identifiable fish and chips”- Gary Find the recipe here“All the flavours work very well together”- Gary
“You took a risk, jumping the gun and going for it”- George
You’ve got flavour, you’ve got texture, you’ve got a beautiful colour on the caramel, beautiful colour on the pineapple. This is a very inventive dish”- Matt
Find the recipe here“It’s good. Love the cooking of the pork, love the crackling, it’s salty… and the rest of the meat’s not salty… but that is super crunchy, the fat’s beautifully rendered, it’s soft and the mushrooms add a really lovely texture” - Matt
Find the recipe here“There’s some really lovely textures there, the vanilla mousse and the tuile” – Matt
“It’s a nice mousse and great texture” – George
Find the recipe here“It’s really delicious, your wontons are just rolled out beautifully!”- George
“It’s the Sichuan pepper that slowly builds and you get little bit of acid in there that is alittle bit toasty and roasty” – Gary
“I think this is finally that savoury dish we wanted you to bring us. I would predict that this is the dish that when your dad tastes he goes ‘you’ve excelled past me’. -Matt
Find the recipe here“There is a lot to love here. The steak, the puree, the bustle sprouts, the parmesan, BANG! BANG! BANG! The crunchy peppery chips. Fantastic. - Matt
“Wow, They’re good.”- Gary
Find the recipe here“Wow. That salmon just kind of slipped apart at the fret of the knife”- Matt
“You’ve used all that pulpy tomato, and I think why not because there is so much flavour there and you have done such a great job on the Tomato tea”- George
Find the recipe here“All the ingredients have really big flavours and it’s cooked down to a point where it is super mellow”- Matt
“I think it’s really tasty and delicious, I like it”- Gary
“I want to take some home cause I really like it, it’s delicious… and I like the beans too”- George“I think that the intensity of the flavours from the meringue with the pink peppercorn, from the syrup, strawberry and the basil sorbet itself, it’s just absolutely spot on. Delicious!”- Gary
“You’ve put another great strawberry dish into that cookbook for strawberries. It isn’t strawberry and cream, it’s strawberry and freshness and pepperiness.”- Matt
“This is wickedly awesome; I am so proud of you man.”- George
Find the recipe here“Your cooking was always good but it’s just gone to another level again”- George
“What you have done cleverly is brought us an easily identifiable fish and chips”- Gary Find the recipe here“All the flavours work very well together”- Gary
“You took a risk, jumping the gun and going for it”- George
You’ve got flavour, you’ve got texture, you’ve got a beautiful colour on the caramel, beautiful colour on the pineapple. This is a very inventive dish”- Matt
Find the recipe here“It’s good. Love the cooking of the pork, love the crackling, it’s salty… and the rest of the meat’s not salty… but that is super crunchy, the fat’s beautifully rendered, it’s soft and the mushrooms add a really lovely texture” - Matt
Find the recipe here“There’s some really lovely textures there, the vanilla mousse and the tuile” – Matt
“It’s a nice mousse and great texture” – George
Find the recipe here
