What's with all the wanky plate turning on Masterchef?

[MardyBra]

A plate of lovely food gets placed reverently in front of Marcus, Monica and Greg, and then the chef feels the need to deftly rotate it by approximately 120 degrees.

Might try that with our takeaway Chinese tonight.

What is a veloute supposed to be - a soupy sauce or a too thin soup? I really don't get the foam thing but jus is clearly code for "not enough gravy".

I have no idea metalheads they don't look very exciting though do they?

I only found out thanks to this week what an egg confit was though - a poached egg yolk! Perhaps Nanny Plum was so glad to find out too as she put one in her critics dish.

Don't slag off Monica's Samoan accent!!! Makes me feel nostalgic for my kiwi youth

moreslack

It's a ^special6 poached egg yolk, I believe. It's poached in a gallon bucket few inches of warm oil . . .

At least that's how I did my dragon's eggs ()

And now I've noticed the only serving out on half the plate thing.