Spencer Metzger: “So, Ayesha, how do you feel everything's come out?”

Ayesha: “Know what? I'm happy with the appearance.”

Spencer Metzger: “Aubergine puree itself. Is there enough of that?”

Ayesha: “I think it's enough textures. I kind of love it, but I'm also convinced it's the worst thing I've ever done.”

Peers, tasting behind the scenes

“Dan, your thoughts?”

“I'm not that keen on aubergine, but, yeah, it was nice, you know, I enjoyed it. “

Back in the Judging Room

Spencer Metzger: “And how about the tahini sand?”

Ayesha: “I think it adds a really nice visual element.

Peers, tasting behind the scenes

“What do you think about the tahini sand?"

“The concept was great. I think it did get a bit lost. The texture's gone, and it just blends in with everything else, really.”

Back in the Judging Room

Spencer Metzger: “And the crisp. How's that come out for you?”

Ayesha: “I think it could have been fried slightly higher and slightly longer. I think it's a little bit pale.”

Spencer Metzger: “You know, to score this dish, what would you give it?”

Ayesha: “I would probably say a seven. That could have been more refined techniques. That could have been more delicate elements.

Final Judging

Spencer Metzger: “Ayesha, for your dish, Pillars of wisdom, your barbecue aubergine had a really lovely flavour, and I really like the miso glaze. The aubergine puree was great. Perhaps there was a little bit too much on the plate. The tahini sand was interesting.”

“However, at the bottom of the dish, with the aubergine on top, it all kind of merged into one. I liked the fried aubergine crisps. Had a great texture and a really nice flavor. What I want to say to you, Ayesha, is just cook what you cook well, and I promise you, it's going to be great.