Matthew Ryle, a finalist from MasterChef Professionals 2018 who now runs two restaurants and commands over 2 million social media followers, set and demonstrated the benchmark dish. He opened with a hollandaise reduction (shallots, thyme, white wine vinegar, reduced by half) and a separate blood orange reduction, then browned butter early so it could cool to the correct temperature. Fennel was braised with vermouth under a cartouche for approximately 15 minutes. The red mullet was filleted from both sides (head to back, then tail to head on the reverse), meticulously pin-boned, and pan-fried in a medium-hot pan until the flesh turned just pink toward the top. Hollandaise was built on a bain marie — egg yolks and cooled reduction whisked for 3–4 minutes, then warm brown butter added gradually, finished with the blood orange reduction to complete the sauce Maltese. The citrus salad combined grapefruit, blood orange and lime with olive oil, chopped chilli and fresh mint.