Dan: "So we have a yogurt mousse with coriander, olive oil, salted phyllo crisps cooked in a little bit of lemon oil, and yummy grilled pineapple. You know, I wanted to end the meal with something light and refreshing, especially after that oxtail course."

Judges, behind the scenes

"I love pineapple. I love the creaminess. It was really well done." 

"I really enjoy the use of basil and I love the flavor." 

"You know, using filo, the way he used it, I thought was really clever." 

"I thought it was toasty and salty, and it really balanced the rest of Dan's dish."

Judges Table

"Dan, your fourth course, it was really delicious. It was tropical. It was time and place. It was exactly what you wanted it to be." 

"I also like that, the compote. Instead of just taking pineapples and making a compote, you grill them first, create a little smoke in there." 

"I thought that was a nice counterpoint. I enjoyed it. I thought it was a really well balanced dessert. Truly."