Spencer Metzger: "So firstly, the cooking of the monkfish?"

Ayesha: "I'm happy with the cook of it, but I think it could have stayed on the grill a bit longer."

Peers, talking behind the scenes

"Cooking on the fish?"

"It's okay. I'm not getting any barbecue flavor. I. It's not coming through at all for me."

"I thought it was cooked nicely, though."

"Just a shame that it didn't have that kind of sear."

Back in the Judging Room

Spencer Metzger: "And then let's talk about the beurre blanc. Is that the consistency, the flavor that you were going for?"

Ayesha: "Yeah, that's the flavor I wanted. I think it highlights the arak. I think you get that aniseed through it without it being too alcoholic."

Peers, talking behind the scenes

"What about your sauce? How's your sauce?"

"I really like the sauce. I kind of liked how it turned everything black."

Back in the Judging Room

Spencer Metzger: "So the tuille - obviously the top bit came off. But you're still happy with the story that it tells?"

Ayesha: "I really am. I think it shows the mountain range beautifully. Thank you for the tip, by the way."

Peers, talking behind the scenes

"Was there a flavor to the tuille?"

"Not really."

"It's laverbread."

"I didn't pick that up at all, to be honest."

Back in the Judging Room

Spencer Metzger: "So if you had to score this dish, what would you give it?"

Ayesha: "Probably a six, because I'm annoyed at myself for the lack of preserved lemon gel. I could have added more to that and I think maybe less sauce.

Final Judging

Spencer Metzger:"Ayesha, for your dish,. I thought the story was really well told. Your confit monkfish texturally wasn't right. It was a little bit like cotton wool where you'd water bathed it, and it didn't take on any of that smokiness from the barbecue. The beurre blanc, I loved it when I tasted it here. The reduction in the kitchen, however, in the final dish, I felt like the texture was different. Your dish promised so much. It didn't quite deliver today."