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00:00How good is this view?
00:29It's amazing.
00:31It's just absolutely beautiful.
00:33It kind of gives you like, like a desert vibe without being in the desert.
00:37Yeah, exactly.
00:38I wonder what they've got in store for us today.
00:41Yeah, hopefully a nice sit-down meal.
00:43Yeah, sit-down meal.
00:44Massage.
00:48Let's clap for me.
00:50Hey!
00:53Hello.
00:54Hello.
00:55Hello.
00:59They definitely haven't come to cook today, have they?
01:03Morning all.
01:04Good morning.
01:05Not a bad place to start the day, eh?
01:07No.
01:08We've got to go with this.
01:10Behind us is the Museum of Islamic Art.
01:14Now, not only is this museum known for its history and heritage, but a restaurant that
01:20is creating masterpieces of its own.
01:23I'm talking about the stunning Edam.
01:27Oh.
01:28Yeah.
01:29Created by legendary Michelin-starred chef Alain Ducasse.
01:34Edam has been setting the bar for innovative cuisine in Doha for over a decade.
01:41And you, lucky you lot, you'll be getting the chance to cook in there for immunity.
01:53Sarah, are you loving Qatar at the moment?
01:56I really am.
01:57I think it's so beautiful.
01:59You know, the buildings are so modern, but have that kind of, you know, old world charm
02:04as well.
02:05Really, like, understated and beautiful and really nice.
02:09You're like Jean-Christophe.
02:10So, guys, I did say yesterday, more to come.
02:18And today, you are going to be cooking in one of the most awarded restaurants around the Middle East.
02:27Oh.
02:28Wow.
02:29You are so, and I mean, so fortunate.
02:32My dream is to have a Michelin star and to be cooking in a Michelin star restaurant.
02:37I feel like these kind of experiences don't come along for many people.
02:42To have that opportunity today, I feel overwhelmed and really, really excited.
02:48Wow.
02:49For this challenge, you'll be cooking up a delicious degustation style menu at Edam inspired by Doha.
02:56Oh.
02:57Okay.
02:58We're giving you 90 minutes each.
03:02There will be a staggered start.
03:04Okay.
03:05So your dishes will be sent out to us one after another.
03:09You'll be allocated a course and you'll be making a plate for each of us.
03:14Oh.
03:15Oh.
03:16Alrighty, let's decide who's doing what course now.
03:21Alright, so once you've got your numbers, just get into order.
03:25Five.
03:26I'm two.
03:27I'm three.
03:28Woo!
03:29In this degustation menu, I'm going first.
03:32Negustation.
03:33It's an elegant menu.
03:35Especially when we're cooking in a Michelin star restaurant.
03:38That freaks me out.
03:40Pressure's on.
03:41So that means, Shnez, Alana, Ben, Depinder, you're on Savory.
03:45Okay.
03:46Yep.
03:47Got it.
03:48And Sarah and Laura, you're on Sweeties.
03:50Nice.
03:51Now, if cooking at Yidam wasn't exciting enough, we're giving you the entire day to get out
03:59there amongst it and be inspired by Doha.
04:03Yes!
04:04I would love them.
04:05Fun.
04:06Fun.
04:07Explore, use all your senses, really take it in.
04:10This is a fantastic opportunity for you to showcase the architecture, the culture, the
04:17cuisine, the energy of Qatar's capital city.
04:20We want to be as in awe of your dishes as we are this city.
04:24Oh, so excited.
04:25Oh, yeah, it's going to be fantastic.
04:27Awesome.
04:28Alrighty.
04:29Go forth.
04:30We'll meet you back here tomorrow.
04:31Make sure you are ready and raring to go.
04:36Wow, that's going to be wicked.
04:37Let's go and explore.
04:40Some kind of tile.
04:44Yeah.
04:45Beautiful.
04:47This is all individual like tile work.
04:52Yeah, like mosaic.
04:54Really beautiful.
04:56some kind of tile yeah beautiful this is all individual like tile work yeah like mosaic really
05:06beautiful it's so inspiring actually I think what I'm looking for is tradition and that's
05:12what I want to be inspired by when I'm walking through the spice market the color of the spices
05:17is so unique like I'm just mesmerized everywhere I look this incredible architecture amazing there's
05:30the smell of the beautiful spices food absolutely loving exploring and I'm already getting so much
05:38inspiration from just being here I think the locations can absolutely inspire cooking when
05:49you see the colors the shapes or monuments can definitely reflect what's on your plate so I'm
05:55a first course I'm gonna look for something fresh something that's gonna fit the Michelin star kitchen
06:08oh my goodness what all these goodies let's get shopping oh my god here I am in top eight and I'm
06:36cooking in a Michelin star kitchen I mean come on can you believe it I mean I just want my mom to see
06:41this place is phenomenal so as a first course I really wanted to be kind of quite light and elegant
06:48and kind of aromatic as well I was pretty much just inspired by every single site I got to but as soon
06:54as I walked to the fish market I knew that's my place and that place just had every color in the
07:00world you could imagine that lots of green lots of white very vibrant very fresh
07:06so today I'm making dish and I'm calling it fish market so I'll have a sea bass crudo poached baby
07:12squid noodles I have cucumber and mint consumer today I need to be careful not to overdo it like I always
07:19do my style of cooking is rustic and generous and I think today I want to kind of push myself and go
07:27more elevated and that's what I want to do today to impress the judges okay have a go at this place
07:38it's just on another level isn't it this is pretty special yeah it's very arresting yeah this building
07:44I feel like this is where they're definitely gonna feel the weight of this challenge yeah I'm keen to see
07:49what's resonated with yeah I'm really excited to see whether they've been inspired by something as
07:53ephemeral as a cultural sensibility or something more tangible like a piece of architecture I
07:59guarantee will get great food because we're at that stage of the competition where I'm gonna put it out
08:04there these are the best cooks I've seen in this competition you know but the challenge here is who
08:09can convey that inspiration yeah who can convey that in a really smart and savvy way and put that on a
08:15plate that we are going to remember and they will remember for a very very long time that's what
08:20it's going to take to an immunity today and it is big time now what was that pantry
08:24look at the size of that stuff Alana your 90 minutes starts now
08:40Alana what is your source of inspiration today my inspiration is the amphitheater at the Katara cultural
09:03village you know amphitheater they kind of open up and have these you know shows and theater and
09:09performances in there so my idea is that I'm gonna have this beautiful smoked eel cream sort
09:15of enveloping all these beautiful little touches underneath surprises little surprises underneath so
09:21you're kind of wanting a little surprise performance on our palate it is a little surprise performance on
09:27your palate that's exactly what it is going to be today I'm cooking smoked eel cream with a
09:32muhumara jam and crispy chicken skin the muhumara jam and the little pickled jujube on they are the
09:38little surprises underneath a lot to get done in a very short amount of time
09:44the spoons oh yeah okay I wish I saw that earlier Ben your 90 minutes starts now mate thank you so far I
10:09already took the fillets of the fish for my DC bus scooter I started a little the broth or stock so
10:15I'm gonna use this to lightly poach my squid noodles I'm also working on my green consomme so
10:20I want this brought to be kind of super green and vibrant this dish it's a first dish and it's gonna set
10:24the tone for the whole menu so I'm thinking how do I make this dish fit for this restaurant using the
10:31flavors of Doha I need to elevate everything this dish should be very vibrant like when you walk into
10:38that fish market you get all the colors lots of green lots of white I'm gonna add lemon gel and I'm
10:44gonna use the saffron as a little lovely oil emulsion to go around and that's gonna warm it up and make it
10:50super delicious and also have some fresh bits and pieces there I feel good there's so much to do I feel
10:55like I'm doing this again I'm doing too many things I'm gonna get on the cleaning my squid now look
11:02how delicious this looks
11:07spending some time in Doha you know there's just this sort of little journey you go on walking through
11:12the streets and that's what I think I want to replicate today so I'm making a braised octopus with
11:16camel laddo red pepper jus and curry oil yesterday I went to the Katara cultural village and walking down
11:23the red streets there with these beautiful shade cloths over the top I was really inspired to make
11:27this dish we use octopus to emulate that walkway and some little camel laddo to sit over the top of
11:32the sails and the potatoes will kind of be the building I'm gonna put the lid straight on this first
11:38thing I've done is to get the octopus on get that cooking that takes about an hour quite a
11:40big octopus I'm toasting spices to make my own curry powder now to win today I think you've
11:45got an ale absolutely everything there's nowhere to hide simple as that which one is this this one is
11:52already on I have like everything to do and zero time gel is in the fridge pretty happy with that
11:59I need to finish my suffering oil and I also need to finish my consumer so really really need to punch
12:05on my stock is trained and it's ready for the noodles to be poached but I am still slicing my noodles
12:11I'm literally focusing and kind of going one by one one by one taking my time because I know this is
12:19gonna be that the crucial element on my plate fresh news how are you I still have so much to do so yeah
12:27okay so you've got ten minutes left oh my god not enough time ten minutes ago and I'm actually dying
12:34on the inside nothing is finished you look a little bit stressed I am actually yeah didn't realize time
12:40and I still need to cook my squid noodles I'm not really behind at this point I'm really not sure
12:45I'm gonna make four perfect plates oh my god let's go oh my god oh my god ten minutes to go and I'm
13:04still prepping all my elements for my sea bass crudo poached baby squid noodles and cucumber and mint
13:10consumer I haven't even plated a single thing on those plates and I need four perfect plates so I'm
13:17really really struggling here oh my god I'm so behind I need to poach these noodles to poach my noodles I
13:25quickly bring temperature off my broth to 65 degrees and I'm poaching my noodles in it for a minute and a
13:30half I taste it it's perfect now I need to finish up the consumer because that's gonna be sitting
13:37all around my dish and it needs to be perfect beautiful check the octopus it's looking good now
13:48I need to start working on the red pepper jus today I'm making a braised octopus with camel
13:53laddo red pepper jus and curry oil I'm planning to mimic the sort of red street with this red dew on
13:58top the piece of octopus and these sails with this camel laddo which is basically cured and more
14:04made spending some time in Doha let me experience some great ingredients and great spices I'm trying
14:10to sort of mimic those flavors and those thoughts into this dish this is a Michelin started kitchen
14:14probably the nicest kitchen I've ever cooked in I haven't been cooking professionally for a couple
14:18of years family life versus restaurant life you know the two things don't exactly line up now I'm
14:24running a software business so I can spend more time with my two girls right I need to get that
14:30boiling I really miss the excitement and the thrill of cooking in a kitchen look at the color of it
14:35it's beautiful the opportunity to come back it's like having a second chance at a once-in-a-lifetime thing
14:42and also I don't want to disappoint my children who are so excited about me being here
14:49how are we traveling yeah well well look at the color of it it's pretty really nice so it's all
14:55about visuals and color especially for you it's important obviously flavors is top yeah it's gonna
15:00taste amazing so what is the main protein main protein octopus right and how are you gonna be cooking
15:06so I'm braising in its own juice so the octopus probably take almost an outer cook so you don't
15:10want the octopus to be too chewy yeah definitely not chewy but definitely not mushy so it's not
15:14the easiest protein to get looking immaculate
15:18I feel like there's gonna have to be a lot of finesse in the cooking of the octopus just to get it to
15:27a place where it's fitting for that dining room yeah good luck mate good luck mate thanks
15:32if the octopus isn't perfect I've got no chance of winning I think it's simple as that we need
15:38those plates leaving the past in one minute come on let's go I'm feeling really frazzled I'm really
15:44feeling like a little bit of panic mode here oh my god pull my cucumbers out I kind of swirl them a
15:49little bit so they look delicate I've played my sea bass crudo around my cucumbers then my squid
15:57noodles in the middle I pipe some beautiful lemon gel around and the other fresh garnishes and I finish
16:06it off with a beautiful broth and I'm dropping that saffron oil on top of it there's your time is up
16:12we'll see you outside of the tasting table all right good luck I'm absolutely exhausted he was a mad house
16:27but I'm pretty happy with my dish now
16:28wow it definitely reflects that market it's fresh it's colorful it's beautiful it's a seafood
16:39so I hope they're gonna like it snaz you were inspired by that stunning fish market what's your
16:45dish so my dish is actual fish market so there is a sea bass crudo lightly poached squid noodles and
16:52also cucumber and mint consumer there's also lemon gel and I have a touch of saffron oil as well yeah
16:59snaz you might have been pushed for time but this looks incredible does it matches you up we're gonna
17:06taste it thank you thank you thank you thank you so much I mean no just the presentation is is
17:13sublime I mean it's so attractive I can't wait to test it it's very fine dining
17:27this is my first time trying one of these little guys a blink blossom oh they're so delicious
17:36I'm so happy right now I feel like a little mermaid swimming through a sea garden it's just such an
17:48elegant dish to start off with and very befitting of it um every mouthful was a little surprise pop in
17:57my mouth from the beautifully perfectly poached squid noodles to the tiny little cubes of sea bass everything
18:06was just so melt in your mouth and then there was just that gorgeous crunch from the cucumber so fresh
18:12so inviting I kind of didn't want it to stop and I think that's also what the first dish in a degustation
18:18should do make you want more yes yes yes absolutely this is a symphony of the sea it's fresh it's light it's
18:26it's powerful and it's super well done
18:42depender welcome to the kitchen your 90 minutes starts now oh my god I'm gonna run what was I doing I am
18:49definitely feeling under the pump right now seeing snage leave made me put the you know the pedal down so
18:55I've got my beautiful smoked eel cream is tasting really delicious so I'm really happy with that my
18:59chicken skin's in the oven I'm on to my um muhammara at the moment my muhammara getting beautifully and
19:04jammy and it has that lovely sweet capsicum flavor as well this is a great second course for me a second
19:12course is really that perfect entree to have fleeting into your sort of bigger you know more meatier style
19:18mains Alana we want your four perfect plates to leave the pass in one minute
19:22go Alana got my chicken skins out of the oven they're beautiful and crispy to plate up I add a
19:31little scoop of the muhammara jam on the bottom of the plate then I top that with the pickled jujube a
19:39little crumble of those roasted walnuts that'll sit underneath the smoked eel cream that I've siphoning
19:47on top of that then on top the last little finishing touch is that crispy chicken skin with the bay leaf sitar
19:56Alana your time's up thank you at the tasting table okay
20:01hi Lana okay
20:09hello that's what see you Sophia thank you so much well okay
20:18Alana your inspiration was the amphitheater yes so tell us what your dishes so it is smoked eel cream
20:27with muhammara and a bay leaf sitar chicken skin thank you so much Alana we're gonna taste your dish
20:35now thank you enjoy well done thank you the whole idea was about something that has a shell on and and
20:42then when you go inside it there's all these layers and it comes alive long bow for me guys long very
20:48long yeah I'm just not I'm just not picking up what she what she was putting down
21:10so the surprise inside was definitely that Mahamara it was super powerful although the smoked eel cream
21:21was lovely it just didn't really stand a chance against how powerful that Mahamara was we're in
21:28such a luxurious setting and everything was quite like whoa in this bowl that Mahamara is definitely
21:36the dominant flavor I really thought there was going to be a lot more of that eel in there but
21:42I did love the chicken skin she did a wonderful job of making that super crispy if I have to compare
21:49with the first dish it looked like this one is missing a bit of ooh la la use an extra pair of hands
22:03today that's for sure I feel like Doha is kind of like a melting pot of like so many different cultures
22:09and cuisines and that's exactly what I'm channeling today I got inspired by the spice market loved the
22:15vibe there it I've never been to a market like that before I'm thinking of a dish like biryani which uses
22:20spices in so many different ways and I think that would be a perfect celebration of those spices that I
22:26saw in the spice market as much as India is known for its biryani it actually is a dish that travels
22:34from the Middle East to India so I think it's a perfect dish to create for the judges today being
22:39in this beautiful city I'm drawing inspiration from the two beautiful cultures the Middle East as well
22:43as the Indian culture using all these spices
22:59trying to get everything done so we've got the red pepper juice reducing taters poach
23:04and then cut everything up and get it on the plate time is uh running out fast time for me to take a look
23:09at this octopus hold on man I've definitely taken a risk today with this dish the octopus is not easy
23:16to cook I don't have time to do anything else if it hasn't worked everything is riding on this
23:22push your fingers
23:4212 minutes to go in this degustation challenge the cook on the octopus has to be perfect in order to
23:47have a chance at immunity today I can feel with my fingers that it's feeling pretty good pretty well cooked
23:55I slice it
24:01taste it so happy I think it's gonna be a winner here
24:07I'm just gonna let it rest in the juices a bit so it doesn't dry out and then let it cool down a bit
24:10before I finish it on the hibachi time is uh running out fast so I need to get uh everything
24:14out sorted or it's not gonna be on the plate simple as that
24:20Sarah welcome you are course five our first sweet course your 90 minutes starts now okay come on let's go
24:36honestly this is the most incredible feeling to be cooking in a darn kitchen but I have to say
24:42it's making me very nervous because I definitely want to do a really good job today
24:48I fell in love with the national museum the desert rose so the shape of the desert rose is absolutely
24:56gorgeous it's very grand and has this beautiful disc that really showcased the architecture of the place
25:02the desert rose it feels kind of powerful but very very feminine at the same time
25:08oh that is super hot my idea is to replicate the essence of the desert rose not only the structure
25:15but also from things that you would get in a cheese platter but turned into sort of a salty sweet
25:21version of that that'll bridge from savory to dessert so basically the base of my dish is going to be the
25:27the akubakora compote the little apricot things okay then I'm going to layer on a namlaka so like a
25:35chocolate uh layer over top and then I'm going to add on top my camel milk mousse just everything you
25:42would find in the desert and I'm turning that into a beautiful sculpture that is the desert rose it's going
25:48to be very tough to do in 90 minutes but I think most of all I really need to finesse this so I think
25:52that's going to be the hardest part oh my god there's saffron
26:01da pinda hello guys how are you going yeah yeah good how are you guys tell us what you took your
26:05inspiration from and what's your dish um so I took inspiration from the spice market at sukwa kif
26:11I am going to do a layered chicken biryani right um and I've got the salad how are you going to make
26:16biryani like appropriate for where we are I'm going to try and make it finesse but at the same time
26:27I promise to deliver with flavor that is your challenge today is like I agree how do you make
26:32biryani fit in a degustation menu because if you can achieve this yeah with finesse and class yeah
26:39it'd be an absolute game changer yeah I hope so I hope so I'm aiming for that today okay make it elegant
26:44yes thank you appreciate it are you done with this done
26:53Ben you've got one minute perfectly good I'm starting to plate up I'm really happy with the
26:59cook on the octopus is that how the judges like it I don't know but the red octopus looks great on the
27:06plate the jus on top just falling off the sides and being held by the yogurt just like the street
27:10I'm really happy with how this looks put these triangles of the camelot over each of the pieces
27:16of octopus I give it a quick blowtorch it starts them out it looks translucent it really takes me back
27:25to that street with the sails above perfect the colors are there the shapes are there and
27:32I hope I've nailed it Ben your time is up we'll see you in the dining room good luck let's go thank you
27:45so if this is course three on a degustation menu what would the dish name be this name would be charred
28:06octopus with red pepper jus camel lato and curry potato how's the cook on that octopus it's I'm
28:15really happy with the octopus it's not a way people normally cook it that's how I like octopus I hope
28:18you do as well I'm looking forward to digging into this one let's try absolutely thanks guys this is
28:25looking delicious I'm getting a visual representation even looking at that photo there just how he's cut that
28:34camel lato yeah into like sail shapes and then also that beautiful red pepper sauce is just stained
28:41over that octopus I'm picking up what he's putting down I think it looks stunning and it smells terrific
28:48let's hope it tastes as good as it looks
29:04okay I am loving what's going on here the octopus is cooked so perfectly like just has the tiniest bit
29:17of bite but is so beautiful and succulent and has the most light whisper of smoke I'm so impressed by
29:23that the red pepper sauce versus the yogurt was a great play because that red pepper sauce is quite sweet
29:29and really vibrant but then the yogurt just gives it this beautiful fat but also acidity that went
29:35with every single component on the dish for me it is working
29:43the way he has cooked that oki is probably one of the best examples I've ever tasted it is sensational
29:51like buttery but still a bite to it the smokiness of the curry leaves the crispiness of them against
29:58the buttery smoky lardo I just think everything belongs on the plate and I think it's one of his
30:03best cooks Ben has done a fantastic job yeah very self-controlled guys we're only in course three
30:12oh I'm so anxious about how we're going to judge this anxious I'm excited yeah you can have a course
30:18yeah save yourself save yourself for the next one it might be hearty
30:25okay this is going to be cooking till the last minute three out of four of my elements are done
30:30for the biryani I'm feeling really good with all of my elements at the moment the chicken tastes amazing
30:35the rice is so fragrant the silence coming together the writer's already in the fridge chilling want to
30:40make sure I pack this biryani full of flavor it's looking good in terms of the course number at
30:47number four so it's the last savory course which is technically like the heaviest course you want
30:53them to be like satisfied and it kind of ties it all together so I'm hoping biryani does just that
31:00biryani is usually like a massive plate of food because it's not used to being really elegant
31:06I kind of have to really think about my plating and not let them down this biryani
31:10it needs to be a dish fitted for a degustation menu stressed I'm feeling stressed
31:17Laura welcome your final cook your 90 minutes starts now oh my gosh two minutes to pinda got it
31:25yeah thank you to plate up this biryani I'm gonna do it in a layered structure to make it look elegant
31:31I start with placing a mold in the center I add some rice some of that fried onions some
31:38herbs some of that biryani masala I layer it with some chicken yep yep yep I top it off with some more
31:44rice and I lift off the mold oh yes I've definitely translated the spice market onto my plate today I've
31:52used spices in every single element so I think it's a perfect celebration of spice
31:56depender your plates we'll leave in the past now I'll see you in the dining room
32:00hi depender hey guys hey look at them they've been there how are you
32:14thank you
32:16depender hey guys hello hello you inspired by the spice stores at subwa kiev so tell us what you made today
32:24so I've made a laid chicken biryani with a salad and then I've got a mint and a pomegranate writer
32:37and do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu
32:54I think so yes because it's like it's satisfying
33:09well we look forward to tasting the spice market in this dish
33:12it's not screaming fine dining for me no not even remotely there has to be consideration as to how
33:29it sits amongst all the other dishes and compared to what we've seen so far it's definitely sitting out
33:34as a clanger yep
33:49I am gonna say it's delicious because it is
33:53taking the inspiration from the spice market and putting it into this dish that box is well and truly
33:59ticked but I just feel like it doesn't belong here it doesn't belong here and I wanted it to so bad
34:11in a fine dining setting the main course before dessert needs to be an absolute showstopper yeah
34:19I think she's kind of excluded herself from winning immunity as a result of that yeah despite it being delicious
34:30I'm going all right at the moment but the time is definitely flying um I've got a lot I want to get
34:36through still but there's a lot of highly technical elements here so I also need to be really precise as
34:43well my idea is that it should look a little bit like the national museum for desert rose
34:49and it will be a savory sweet bridging course with a dessert kind of based around a cheese platter 20 minutes
34:56shit that went so quickly I have finished my date and olive compote and finishing off my chocolate blue
35:05cheese namlaka and I'm working on my creme pat so this is chamomile milk and I'm steeping it with the
35:13Turkish bread but I am experimenting a bit with my ratios trying to increase the fat levels in this because
35:21chamomile milk has a lot less fat than what a regular cow's milk would
35:25god I'm gonna be able to do this I'm just not really happy with the consistency of this one
35:32oh I don't have time to experiment further I'm already behind I need to get it chilling ready to
35:38set the pressure I'm feeling it come on toddy please work
35:44oh my god hold that salt andy
35:55I went to the gym this morning settle down how was that inspiration like through the roof or what
35:57oh pretty incredible yeah so much to see it actually really made my job quite hard what'd you zone in on the golden mosque in Katara cultural center
36:10yeah yeah yeah it's just like I think for a place that's like so sacred and holy and everything's quite neutral and then to have this like incredible gold
36:27yeah just like sticking out I was just so drawn to it yeah how is that going to translate to your dish
36:34uh so I'm gonna make a golden mosque with sorry what anyone one more time I'm going to make a golden
36:42mosque okay with golden tiles um so basically once the dish hits the table all you're gonna see is golden
36:49tiles and the dessert is hidden inside of that right that sounds like a lot of work yeah it's so much
36:54work what's the dish made up on pistachio financier some stewed blood orange fresh buttering uh carrot
37:01tea gelato on top and then you're gonna have the honey golden twill's covering the whole dish wow yep
37:07I'm going really conceptual how many tiles you gotta do so I think that each dish may need 15 tiles
37:14and that means I need to make 60 tiles 60 tiles yeah that's a lot of tiles 60 tiles yeah oh my god I
37:22regret all my decisions right now so much bye
37:30Sarah how's it traveling um I um I have run out of time run out of time yeah like you've got six and a
37:38minutes to go are we getting any desserts oh my god no it's not frozen enough
37:46shit I don't really have a dessert I've let the wheels fall off the wagon you need to think about
37:52what you can actually achieve in these three minutes
37:57I'm definitely panicking is that the second element yeah is there anything else going on the plate
38:02I don't know it's like ice cream the twill's not set yeah this is a very horrible feeling right now
38:12you've got a minute 40. what can I do I got nothing
38:15grab your aprons and try these delicious MasterChef approved recipes on 10
38:28I haven't got anything shit you've got a minute 40. what can I do I got nothing yeah
38:43shit that's not gonna happen it's the worst feeling to see a dish that could be so amazing and not have
38:51a finished plate 60 seconds Sarah thankfully I've got a few twills that are ready to go all right
38:59I've got my date and olive chutney I've got my namlaka I've got my twills but I'm worried
39:06it won't be balanced Sarah you've got 20 seconds okay I just something to sprinkle 10 seconds
39:14five four three two one time's up Sarah I'm so sorry oh my god no what the hell shit god damn
39:37oh that's stressing me out so much now I'm like I need to motor I'm sure it's gonna taste delicious
39:45today I want to create a dessert that is completely covered with golden tiles
39:51I am so inspired by the golden tiles of the golden mosque
39:56sure I don't know if they're gonna get 60 tiles I think I take that all back
40:00these golden tiles are taking me so long to make but without these tiles I do not have the concept
40:06and this dish is all about a visual concept I just need to get one batch in the oven and it is what it
40:12is so what's that oh yeah maybe 10 each if they're lucky don't know if I can do if I can give them
40:20that many wheels I've definitely sacrificed that to make sure I've got enough time to plate I think
40:23that's the smartest decision here it will definitely still scream of gold it's gonna
40:27look exactly how I want to maybe a few little less tiles okay it's real dumb
40:36I feel devastated walking up to the judges with a dish that I know has not hit the mark
40:41I'm sorry Sarah I'm sorry oh I'm sorry oh please thank you thank you I feel frustrated that I haven't
40:49served a dish that I'm proud of serving in such a grand and beautiful restaurant like Adam
40:55Sarah what was your inspiration so my inspiration was the national museum the desert rose so wanted
41:04it to be a bridging course so I did that play on a cheese plate so on the base we have that aku bakora
41:11and olive chutney and then we have the namlaka which is a blue cheese and sheep's cheese chocolate
41:19and then we have our twill on top so where did it go wrong um I think it was everything it's this
41:28restaurant it's grand it's beautiful it's a um incredible kitchen and yeah just yeah pretty
41:36disappointed yeah don't make me cry Sarah we're all heartbroken for you it was a tough cook yeah thanks
41:47thanks Sarah thank you so much sir what a shame eh yeah pressure can do like crazy things to people
41:53at different times and unfortunately it wasn't a day so I feel so sorry for her shall we try what made it
41:59on the plate yeah that's strong whoa whoa oh that's intense
42:17that does not taste how it looks
42:22you know Sarah she's at this stage in her career and her skill set where she can actually come up
42:28with a dish idea conceptually and it translates really well and most of the time she's so solid
42:36but today she just pushed it way too far there's so many hardcore flavors on the plate they are such
42:43intense flavors like I could literally eat just tiniest dot of that mousse on the outside it was so
42:50intense with the blue cheese and then the bitter almonds on top again another intense flavor I can
42:57actually see where this was going but it was like she needed to take it way to the other end of the
43:02spectrum in terms of how much she had of those really intense ingredients I really love the concept I love
43:08the idea of the bridging course she's such an intelligent cook but I think this time she did
43:12get in her into her own head when you look at this dish yeah you can see someone is quite genius behind
43:19it I mean if she managed to nail this not just visually textures but also the balance of acidity
43:26saltiness sweetness and so on she would have been probably producing the best cheese course including
43:32chocolate in the michelin star but sadly it's entirely on balance
43:43they're good they're good they're good they're good okay okay while the boils off in the oven it's
43:48time to start plating up I've got the pistachio financier on the bottom of the plate sitting on top
43:55of that is the pistachio creme fraiche cream I've got the fresh and macerated blood orange on top of
44:01that a really nice generous scoop of the carrot tea gelato and now it's time to start covering this
44:08dish with our tiles so nervous my tiles are baked I'm going to brush them with a gold luster powder so
44:16they're really vibrant and replicate those golden tiles on the mosque she gold
44:21the whole concept of today's challenge is the visual representation of our inspiration
44:29and if my dish doesn't look like the Katara golden mosque then there's no chance I'm going to win
44:34immunity today and I think I'm only going to have 20 golden tiles to use I just need one I'm just one
44:40sure it's okay it's okay Laura you got to get that ice cream on you've got one minute come on Laura bring it home
44:51stay stay stay stay I'm going to try and use some gold leaf to add it to the dish but this just needs
44:55to scream gold mosque 10 9 8 7 6 5 4 3 2 1 time's up we'll see you at the tasting table oh my gosh
45:14it looks fantastic it's shimmering with gold and even though it's not what I set out to do and have a
45:21completely covered dish with those golden tiles it looks pretty goddamn special
45:29here she is hello shiny shiny oh thank you wow wow wow the effect
45:41sorry big sigh yeah that was huge we're in a michelin-style restaurant today the pressure is
45:47absolutely insane wow immunity is on the line and I want it so bad
46:05sorry sorry yeah that was huge
46:08so you inspired by the golden mosque in the cultural village tell us the name of your dish
46:16so this is golden katara so we've got a pistachio financier a little pistachio creme fraiche blood
46:21orange a carrot tea gelato and then you've got the gold tiles I think the flavors are there and it
46:27looks pretty good thank you so much we're going to taste now Laura good thank you so much thank you
46:31thank you thank you thank you thank you so much thank you thank you thank you so much thank you so much
46:34Jean-Christophe can you do me a favor pass that thing down please absolutely because I just want
46:39to do something this is as legit as it gets right oh yeah that's incredible that really appeals
46:47because she's using that texture on the seal part to just make it look similar to the tile yeah let's do it
46:53wow
47:02how do they do this
47:09this is such a exquisite expression of everything I've tasted in Doha but pared back refined
47:19absolutely suited to this gorgeous setting
47:23I loved it
47:25that financier in the middle she was nice and sort of chewy scoogey fudgy and it's got that beautiful
47:31hum of cardamom all those warm spices but the execution of what she was inspired by
47:38was just I think flawless like I look around and this dessert could be on the menu and you would not
47:46wink at all yeah for me the beauty of the cardamom in the cardamom tea ice cream yeah or gelato versus
47:56that real sharpness of those slightly caramelized blood orange and then the pistachio financier
48:04that was like that is Doha right there yeah yeah she's gone to another level and now she has made our
48:10decision soda so much harder yeah and this is what it's all about
48:16i mean it is dramatic
48:22it's not a mirage it's an assemblage of arabian treasure
48:27with a challenge like this we were expecting something extra special
48:38and what you gave us that was absolutely unforgettable
48:47the standard of cooking today it was exceptionally high
48:50if we could pick two winners then our decision will be easy
48:56laura
49:01and ben
49:08guys your dishes they were unbelievable
49:14both of you should be so proud of what you put up today
49:18but one of your dishes it ticked all our boxes
49:23it embodied the depth of this city the sophistication of this restaurant and
49:30the skills of a masterchef veteran who is back to win
49:39it was made by
49:39the steaks
49:48the steaks
49:52Tomorrow night.
50:01Bring us a business class worthy dish to win a business class seat for the flight home.
50:08The stakes are sky high.
50:11I would love to win this immunity and it would be amazing to fly business class back home.
50:16For their last chance at immunity in Doha.
50:21You do realise that whoever doesn't win this challenge is going into a cook with only four people in it.
50:28Which means we're going to lose one of the girls.
50:30I'm so stressed. I don't know what to do.
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