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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 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.
00:42Hopefully 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?
01:08We'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 is creating
01:21masterpieces 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!
01:46Thank you!
01:47Thank you!
01:48Thank you!
01:54Sarah, 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 as
02:04well.
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
02:26Middle 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
02:55Doha.
02:56Oh!
02:57That's good.
02:58Okay.
02:59We'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, Schneze, Alana, Ben, Depinder, you're on Savory.
03:45Okay.
03:46Yeah.
03:47Got it.
03:48And Sarah and Laura, you're on Sweeties.
03:51Nice.
03:52Nice.
03:53Now, 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.
04:02Yes!
04:03I would love it.
04:04Fun.
04:05Fun.
04:06Fun.
04:07Use all your senses.
04:08Really take it in.
04:09This is a fantastic opportunity for you to showcase the architecture, the culture, the cuisine,
04:18the energy of Qatar's capital city.
04:20We want to be as in awe of your dishes as we are this city.
04:23Oh, so excited.
04:24Oh, yeah.
04:25It's going to be fantastic.
04:26All righty, go forth!
04:29We'll meet you back here tomorrow.
04:31sure you are ready and raring to go wow it's gonna be wicked
04:39some kind of tile yeah beautiful this is all individual like tile work yeah like
05:04mosaic really beautiful it's so inspiring actually i think what i'm looking for is tradition
05:11and that's what i want to be inspired by when i'm walking through the spice market
05:16the color of the spices is so unique like i'm just mesmerized wow
05:24everywhere i look there's incredible architecture this is pretty amazing there's the smell of the
05:30beautiful spices and food absolutely loving exploring and i'm already getting so much
05:38inspiration from just being here
05:45i think locations can absolutely inspire cooking when you see the colors the shapes or monuments
05:52can definitely reflect what's on your plate so i'm a first course i'm going to look for something fresh
05:58something that's going to fit the michelle's dark kitchen
06:17oh hi hi i hope you're feeling inspired there's no time to waste so because you're 90 minutes
06:22yes now come on i'm running oh my goodness what are all these goodies let's get shopping oh my god
06:31look at this here i am in top eight and i'm cooking in a michelle's dark kitchen i mean come on can you
06:39believe it i mean i just want my mom to see this place is phenomenal so as a first course i really
06:44wanted to be kind of quite light and elegant and kind of aromatic as well i was pretty much just
06:51inspired by every single side i got to but as soon as i walked to the fish market i knew that's my place
06:57and the that place just had every color in the world you could imagine that lots of green lots of
07:02white very vibrant very fresh so today i'm making dish and i'm calling it fish market so i'll have a
07:10sea bass crudo poached baby squid noodles i have cucumber and mint consumer today i need to be
07:17careful not to overdo it like i always do my style of cooking is rustic and generous and i think today
07:25i wanted to kind of push myself and go more elevated and that's what i want to do today to impress the
07:32judges okay have a go at this place it's just on another level isn't it this is pretty special yeah
07:42it's very arresting this building i feel like this is where they're definitely going to feel the weight
07:46of this challenge yeah i'm keen to see what's resonated with them yeah i'm really excited to
07:51see whether they've been inspired by something as ephemeral as a cultural sensibility or something
07:56more tangible like a piece of architecture i guarantee we'll get great food because we're
08:02at that stage of the competition where i'm going to put it out there these are the best cooks i've
08:05seen in this competition you know but the challenge here is who can convey that inspiration yeah who can
08:11convey that in a really smart and savvy way and put that on a plate that we are going to remember and
08:17they will remember for a very very long time that's what it's going to take to an immunity today
08:22and it is big time now where was that pantry look at the size of that stuff
08:34huh alana your 90 minutes starts now allay allay allay allay allay allay allay thank you
08:55alana hello how are you i'm well what is your source of inspiration today my inspiration is the
09:01amphitheater at the katara cultural village uh you know amphitheatians may kind of open up and have
09:07these you know shows and theater and performances in there so my idea is that i'm going to have
09:13this beautiful smoked eel cream sort of enveloping all these beautiful little touches underneath so
09:19surprises little surprises underneath so you're kind of wanting a little surprise performance on our
09:24palate it is it's a little surprise performance on your palate that's exactly what it is going to be
09:28today i'm cooking smoked eel cream with a muhumara jam and crispy chicken skin the muhumara jam and the
09:36little pickled jujube they are the little surprises underneath a lot to get done um in a very short
09:42amount of time
09:58where the spoons oh yeah okay i wish i saw that earlier ben your 90 minutes starts now mate thank you
10:06so far i already took the fillets of the fish for my seba scooter i started the little the broth or
10:14stock so i'm going to use this to lightly poach my squid noodles i'm also working on my green consumer so
10:20i want this brought to be kind of super green and vibrant this dish is the first dish and it's going to
10:24set the 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 okay i'm going to add lemon gel
10:44and i'm going to use the saffron as a little lovely oil emulsion to go around and that's going to warm
10:48it up and make it super delicious and also have some fresh bits and pieces there i feel good there's so
10:54much to do i feel like i'm doing this again i'm doing too many things i'm going to get on the cleaning
11:00my squid now look how delicious this looks all right let's go spending some time in doha you know
11:09there's just this sort of little journey you go on walking through the streets and that's what i think
11:13i want to replicate today today i'm making a braised octopus with camel lado red pepper jus and curry oil
11:20yesterday i went to the qatara cultural village and walking down the red streets there with these
11:24beautiful shade cloths over the top i was really inspired to make this dish i'm going to use octopus to
11:29emulate that walkway and some little camel lado to sit over the top of the sails and the potatoes
11:33will kind of be the building i'm going to put the list straight on this first thing i've done is to
11:38get the octopus on get that cooking that takes about an hour quite a big octopus i'm toasting spices to
11:42make my own curry powder now uh to win today i think you've got to nail absolutely everything
11:46there's nowhere to hide simple as that which one is this this one is already on
11:52i have like everything to do and zero time gel is in the fridge pretty happy with that i need to
11:59finish my suffering oil um and i also need to finish my consumer so really really need to punch on my
12:06stock is strained and it's ready for the noodles to be poached but and i'm still slicing my noodles
12:13i'm literally focusing and kind of going one by one one by one taking my time because i know this is
12:19going to be that the crucial element on my plate oh shneez how are you i still have so much to do
12:27so yeah okay so you've got 10 minutes left oh my god not enough time 10 minutes to go and i'm actually
12:33dying on the inside um nothing is finished you look a little bit stressed i am actually because i didn't
12:39realize time and i still need to cook my squid noodles i'm really behind at this point i'm really not
12:45sure how i'm gonna make four perfect plates oh my god oh my god 10 minutes to go and i'm still
13:04prepping all my elements for my sea bass fruto 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
13:17so i'm really really struggling here oh my god i'm so behind i need to poach these noodles to
13:24poach my noodles i quickly bring temperature off my broth to 65 degrees and i'm poaching my noodles in
13:29it for a minute and a half i taste it it's perfect now i need to finish up the consumer because that's
13:36going to be sitting all around my dish and it needs to be perfect beautiful check the octopus
13:47it's looking good now i need to start working on the red pepper jus today i'm making a braised octopus
13:52with camel lado red pepper jus and curry oil i'm planning to mimic the sort of red street with this
13:57red dew on top the piece of octopus and these sails with this camel lado which is basically cured
14:04and more meat spending some time in doha has let me experience some great ingredients and great
14:08spices i'm trying to sort of mimic those flavors and those thoughts into this dish this is a michelin
14:14started kitchen probably the nicest kitchen i've ever cooked in i haven't been cooking professionally
14:18for a couple of years family life versus restaurant life you know the two things don't exactly line up
14:24now i'm running a software business so i can spend more time with my two girls
14:27all right i need to get that boiling i really miss the excitement and the thrill of cooking in a
14:34kitchen look at the color of it it's beautiful the opportunity to come back it's like having a
14:40second chance at a once in a lifetime thing and also i don't want to disappoint my children who are
14:47so 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 flavor is top yeah it's got to
15:00taste amazing so what is the main protein main protein octopus right and how are you going to be
15:05cooking your so i'm raising it in its own juice so big octopus probably take almost an hour to cook
15:10so you don't want the octopus here to be too chewy yeah definitely not chewy but definitely not mushy so
15:14it's not the easiest protein to get looking immaculate i feel like there's going to have to
15:22be a lot of finesse in the cooking of the octopus just to get it to a place where it's fitting for
15:28that dining room yeah good luck mate good luck mate thanks if the octopus isn't perfect i've got
15:35no chance of winning i think it's simple as that we need those plates leaving the past in one minute
15:40come on let's go i'm feeling really frazzled i'm really feeling like a little bit of panic mode here
15:46oh my god pull my cucumbers out i kind of swirl them a little bit so they look delicate i played my
15:52c-bar scrudo around my cucumbers then my squid noodles in the middle i pipe some beautiful lemon gel
16:01around and the other fresh garnishes and i finish it off with a beautiful broth and i'm dropping that
16:08suffering oil on top of it schnezz your time is up we'll see you outside of the tasting table
16:14all right good luck i'm absolutely exhausted he was a mad house
16:27but i'm pretty happy with my dish now hello
16:29it definitely reflects that market it's fresh it's colorful it's beautiful it's a seafood so i hope
16:39they're gonna like it snaz you were inspired by that stunning fish market what's your dish
16:46so my dish is actual fish market so there is a cibus crudo lightly poached squid noodles and also
16:52cucumber and mint consumer there's also lemon gel and i have a touch of saffron oil as well
16:58yeah snaz you might have been pushed for time but this looks incredible does it oh thank you
17:04it matches your outfit we're gonna taste it thank you thank you thank you thank you so much
17:11i mean just the presentation is is sublime i mean it's so attractive i can't wait to test it
17:17it's very fine dining
17:18this is my first time trying one of these little guys a blink blossom oh they're so delicious
17:38i'm so happy right now i feel like a little mermaid swimming through a sea garden
17:44like a little bit of mane it's just such an elegant dish to start off with and very befitting of
17:52it um every mouthful was a little surprise pop in my mouth from the beautifully perfectly poached
18:01squid noodles to the tiny little cubes of sea bass everything was just so melt in your mouth and then
18:07there was just that gorgeous crunch from the cucumber
18:11so fresh so inviting i kind of didn't want it to stop and i think that's also what the first
18:16dish in a degustation should do make you want more yes yes yes absolutely this is a symphony of the
18:23sea it's fresh it's light it'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 um what was i
18:48doing i am definitely feeling under the pump right now seeing snege leave made me put the you know
18:54the pedal down so i've got my beautiful smoked eel cream is tasting really delicious so i'm really
18:58happy with that my chicken skin's in the oven i'm on to my um muhammara at the moment my muhammara
19:04getting beautifully and jammy and it has that lovely sweet capsicum flavor as well
19:09this is a great second course for me a second course really that perfect entree to have fleeting
19:15into your sort of bigger you know more meatier style mains alana we want your four perfect plates
19:20to leave the pass in one minute go alana got my chicken skins out of the oven they're beautiful and
19:27crispy to plate up i add a little scoop of the muhammara jam on the bottom of the plate
19:36then i top that with the pickled jujube a little crumble of those roasted walnuts
19:41that'll sit underneath the smoked eel cream that i've siphoning on top of that
19:50then on top the last little finishing touch is that crispy chicken skin with the bay leaf sitar
19:58alana your time's up thank you we'll see you at the tasting table okay
20:01hi lana here we go here we go here we go see you sophia thank you so much wow okay
20:21alana your inspiration was the amphitheater yes so tell us what your dish is so it is smoked eel cream
20:28with muhammara and a bay leaf sitar chicken skin okay thank you so much alana we're going to taste
20:35your dish now thank you enjoy well done thank you her whole idea was about something that has a shell
20:41on and and then when you go inside it there's all these layers and it comes alive long bow for me
20:47guys long very long though i'm just not i'm just not picking up what she what she was putting down
20:58so 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
21:26we're in such a luxurious setting and everything was quite like whoa in this bowl
21:34that mahamara is definitely the dominant flavor i really thought there was going to be a lot more
21:40of that eel in there but i did love the chicken skin she did a wonderful job of making that super crispy
21:48if i have to compare with the first dish it looked like this one is missing a bit of ooh la la
22:02use an extra pair of hands today that's for sure i feel like doha is kind of like a melting pot of like
22:08so many different cultures and cuisines and that's exactly what i'm channeling today i got inspired by the
22:14spice market loved the vibe there i've never been to a market like that before i'm thinking of a dish
22:19like biryani which uses spices in so many different ways and i think that would be a perfect celebration
22:25of those spices that i saw in the spice market
22:30as much as india is known for its biryani it actually is a dish that travels from the middle east
22:34to india so i think it's a perfect dish to create for the judges today being in this beautiful city i'm
22:40drawing inspiration from the two beautiful cultures the middle east as well as the indian culture using
22:44all these spices
22:59trying to get everything done so we've got the red pepper juro juicing taters poach and then cut
23:04everything up and get it on the plate time is uh running out fast time for me to take a look at this
23:09octopus it's full on man i've definitely taken a risk today with this dish the octopus is not easy to
23:16cook i don't have time to do anything else if it hasn't worked everything is riding on this push your fingers
23:39i can feel with my fingers that it's feeling pretty good pretty well cooked
23:55i slice it
24:00taste it
24:01taste it look so happy i think it's going to be a winner here i'm just going to let it rest in the
24:08juices a bit so it doesn't dry out and then let it cool down a bit before i uh finish it on the hibachi
24:12time is uh running out fast so i need to get uh everything i've sorted or it's not going to be on
24:16the 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
24:31see you guys
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
25:02place it feels kind of powerful but very very feminine at the same time oh that is super hot
25:09my idea is to replicate the essence of the desert rose not only the structure but also from things
25:16that you would get in a cheese platter but turned into sort of a salty sweet version of that that'll
25:22bridge from savory to dessert so basically the base of my dish is going to be the akubakora compote
25:29the little apricot things okay then i'm going to layer on a namlaka so like a chocolate uh layer over
25:37top and then i'm going to add on top my camel milk mousse just everything you would find in the desert
25:43and i'm turning that into a beautiful sculpture that is the desert rose it's going to be very tough to
25:49do in 90 minutes but i think most of all i really need to finesse this so i think that's going to be
25:53the hardest part oh my god there's suffering depinder hello guys how are you going yeah yeah good how are
26:04you guys tell us what you took your inspiration from and what's your dish um so i took inspiration
26:08from the spice market at sukwa kif i am going to do a layered chicken biryani right done and i've got the
26:15salad how are you going to make biryani like appropriate for where we is like i agree how do
26:21you make biryani fit in a degustation menu because if you can achieve this with finesse and class yeah
26:29it'd be an absolute game changer yeah i hope so i hope so i'm aiming for that today okay make it elegant
26:34yes thank you appreciate it are you done with this yeah it's done
26:43ben you've got one minute perfect i'm starting to plate up i'm really happy with the cook on the
26:50octopus is that how the judges like it i don't know but the red octopus looks great on the plate the
26:57jus on top just falling off the sides and being held by the yogurt just like the street i'm really
27:01happy with how this looks put these triangles of the camelado of each of the pieces of octopus
27:10i give it a quick blowtorch it starts them out it looks translucent it really takes me back to that
27:15street with the sails above perfect the colors are there the shapes are there and i hope i've nailed it
27:23ben your time is up we'll see you in the dining room good luck let's go thank you
27:40betty hi ben hi what's good old ben whoa looks like you've been working hard uh yeah
27:46that's nice thank you so if this is course three on a degustation menu what would the dish name be
27:55this name would be uh charred octopus with red pepper jus camelado and curry potato
28:02how's the cook on that octopus it's i'm really happy with the octopus it's not a way people normally
28:07cook it but that's how i like octopus i hope you do as well right mate i'm looking forward to
28:10looking forward to getting into this one let's try absolutely thank you this is looking delicious
28:18i'm getting a visual representation even looking at that photo there just how he's cut that camelado
28:25yeah um into like sail shapes and then also that beautiful red pepper sauce is just stained over
28:31that octopus i'm picking up what he's putting down i think it looks stunning and it smells terrific
28:38let's hope it tastes as good as it looks yeah
28:56okay i am loving what's going on here the octopus is cooked so perfectly like just has
29:05the tiniest bit of bite but is so beautiful and succulent and has the most light whisper of smoke
29:12i'm so impressed by that the red pepper sauce versus the yogurt was a great play because that
29:18red pepper sauce is quite sweet and really vibrant but then the yogurt just gives it this beautiful
29:23fat but also acidity that went with every single component on the dish for me it is working
29:31yeah the way he has cooked that occhi is probably one of the best examples i've ever tasted it is
29:40sensational like buttery but still a bite to it the smokiness of the curry leaves the crispiness of them
29:47against the buttery smoky lardo i just think everything belongs on the plate and i think it's one of his
29:53best cooks ben has done a fantastic job yeah very self-controlled course three i'm so anxious about
30:03how we're going to judge this i'm excited yeah you don't mind you can have a course yeah save yourself
30:09save yourself for the next one it might be hearty okay this is going to be cooking till the last minute
30:18three out of four of my elements are done for the biryani i'm feeling really good with all of my
30:22elements at the moment the chicken tastes amazing the rice is so fragrant the silence coming together
30:28the writer's already in the fridge chilling i want to make sure i pack this biryani full of flavor
30:34it's looking good in terms of the course number i have number four so it's the last savory course
30:39which is technically like the heaviest course you want them to be like satisfied and it kind of ties
30:45it all together so i'm hoping biryani does just that biryani is usually like a massive plate of food
30:53because it's not used to being really elegant i kind of have to really think about my plating and not let
30:58them down this biryani it needs to be a dish fitted for a degustation menu stressed i'm feeling stressed
31:07laura welcome your final cook your 90 minutes starts now oh my gosh two minutes to pinda got it
31:15yeah thank you to plate up this biryani i'm gonna do it in a layered structure to make it look elegant i
31:21start with placing a mold in the center i add some rice some of that fried onions some herbs
31:28some of that biryani masala i layer it with some chicken yep yep yep i top it off with some more
31:34rice and i lift off the mold oh yes i've definitely translated the spice market onto my plate today
31:41i've used spices in every single element so i think it's a perfect celebration of spice
31:46yes depender your plates we're leaving the past now i'll see you in the dining room
31:56hi depender hey guys hey look at them depender how are you
32:04thank you depender hey guys hello hello you inspired by the spice stores at subwa kiev so tell us what you
32:14made today so i've made a laid chicken biryani with a salad and then i've got a mint and a pomegranate
32:26rider and do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu
32:40i think so yes because it's like it's satisfying well we look forward to tasting the spice market in this
33:02dish oh thanks to guys enjoy thank you it's not screaming fine dining for me no not even remotely
33:17there has to be consideration as to how it fits amongst all the other dishes and compared to what
33:21we've seen so far it's definitely sitting out as a clangor yep
33:39i am gonna say it's delicious because it is taking the inspiration from the spice market
33:46and putting it into this dish that box is well and truly ticked
33:51but i just feel like it doesn't belong here it doesn't belong here and i wanted it to so bad
34:01in a fine dining setting the main course before dessert needs to be an absolute showstopper yeah
34:09i think she's kind of excluded herself from winning immunity as a result of that yeah despite it being
34:14delicious i'm going all right at the moment but the time is definitely flying um i've got a lot i want
34:26to get through still but there's a lot of highly technical elements here so i also need to be really
34:32precise as well my idea is that it should look a little bit like the national museum for desert rose
34:39and it will be a savory sweet bridging course with a dessert kind of based around a cheese platter 20
34:45minutes that went so quickly i have finished my date and olive compote and finishing off my chocolate blue
34:55cheese namlaka and i'm working on my creme pat so this is cam and milk and i'm steeping it with the
35:03turkish bread but i am experimenting a bit with my ratios trying to increase the fat levels in this
35:10because camel milk has a lot less fat than what a regular cow's milk would god i'm gonna be able to
35:17do this i'm just not really happy with the consistency of this one oh i don't have time to experiment
35:25further i'm already behind i need to get it chilling ready to serve the pressure i'm feeling it
35:33come on toddy please work
35:34oh my god hold that thought andy
35:54i went to the gym this morning settle down how was that inspiration like through the roof or what oh
36:02pretty incredible like so much to see it actually really made my job quite hard what'd you zone in
36:07on the golden mosque in katara cultural center yeah yeah it's just like i think for a place that's
36:14like so sacred and holy and everything's quite neutral and then to have this like incredible gold
36:18mosque just like sticking out i was just so drawn to it yeah how is that going to translate to your dish
36:24uh so i'm gonna make a golden mosque with sorry what anyone one more time i'm going to make a golden
36:32mosque okay with golden tiles um so basically once the dish hits the table all you're gonna see is golden
36:39tiles and the dessert is hidden inside of that right that sounds like a lot of work yeah it's so much
36:44work what's the dish made up on pistachio financier some stewed blood orange fresh blood orange
36:50uh carrot tea gelato on top and then you're gonna have the honey golden wheels covering the whole
36:55dish wow yeah i'm going really conceptual how many tiles you gotta do so i think that each dish may need
37:0315 tiles and that means i need to make 60 tiles 60 tiles yeah that's a lot of tiles 60 tiles yeah oh my god
37:12i regret all my decisions right now so much bye
37:20sarah how's it traveling um i um i have run out of time run out of time yeah literally like you've got
37:28six and a half minutes to go are we getting any desserts oh my god no it's not frozen enough
37:35i don't really have a dessert i've let the wheels fall off the wagon you need to think about what you
37:42can actually achieve in these three minutes come on sarah i'm definitely panicking is that the second
37:49element yeah is there anything else going on the plate i don't know it's like ice cream the twill's not
37:56set yeah this is a very horrible feeling right now you've got a minute 40. what can i do i got nothing
38:12grab your aprons and try these delicious masterchef approved recipes on 10.
38:18i haven't got anything oh god i haven't got anything oh shit you've got a minute 40. what can i do
38:31i got nothing yeah shit what's not gonna happen it's the worst feeling to see a dish that could be so
38:39amazing and not have a finished plate 60 seconds sarah thankfully i've got a few twills that are ready to go
38:48all right i've got my date and olive chutney i've got my namlaka i've got my twills but i'm worried
38:56it won't be balanced sarah you got 20 seconds okay i just something to sprinkle 10 seconds
39:04five four three two one time's up sarah i'm so sorry oh my god no what the hell shit god damn
39:25oh that's stressing me out so much now like i need to motor i'm sure it's gonna taste delicious
39:35today i want to create a dessert that is completely covered with golden tiles
39:40i am so inspired by the golden tiles of the golden mosque i don't know if they're gonna get 60 tiles
39:49i think i take that all back these golden tiles are taking me so long to make but without these tiles
39:55i do not have the concept and this dish is all about a visual concept i just need to get one batch
40:01in the oven it is what it is so what's that oh yeah maybe 10 each if they're lucky don't know if i can
40:08if i can give them that many wheels i've definitely sacrificed that to make sure i've got enough time
40:13to plate i think that's the smartest decision here it will definitely still scream of gold it's going
40:17to look exactly how it wants to maybe a few little less tiles okay it's real done
40:22i feel devastated walking up to the judges with a dish that i know has not hit the mark i'm sorry sarah
40:32i'm sorry oh i'm sorry oh please thank you thank you i feel frustrated that i haven't served a dish
40:40that i'm proud of serving in such a grand and beautiful restaurant like adam sarah what was your
40:48inspiration so my inspiration was the national museum the desert rose so wanted it to be a
40:54bridging course so i did that play on a cheese plate so on the base we have that aku bakora and olive chutney
41:03and then we have the namlaka which is a blue cheese and sheep's cheese chocolate and then we have our
41:11twill on top so where did it go wrong um i think it was everything it's this restaurant it's grand
41:20it's beautiful it's a um incredible kitchen and yeah just yeah pretty disappointed yeah don't make me
41:30cry sarah we're all heartbroken for you that was a tough cook yeah thanks thanks sarah thank you so much
41:38what a shame yeah pressure can do like crazy things to people at different times and unfortunately it
41:45wasn't her day so i feel so sorry for her should we try what made it on the plate yeah
41:55that's strong
41:58whoa whoa oh
42:01that's intense that does not taste how it looks
42:12you know sarah she's at this stage in her career and her skill set where she can actually come up with
42:19a dish idea conceptually and it translates really well and most of the time she's so solid but today she
42:26just pushed it way too far there's so many hardcore flavors on the plate they are such intense flavors
42:34like i could literally eat just tiniest dot of that mousse on the outside it was so intense with the blue
42:41cheese and then the bitter almonds on top again another intense flavor i can actually see where this
42:48was going but it was like she needed to take it way to the other end of the spectrum in terms of how much she
42:54had of those really intense ingredients i really love the concept i love the idea of the bridging
42:59core she's such an intelligent cook but i think this time she did get in her into her own head
43:05when you look at this dish yeah you can see someone is quite genius behind it i mean if she managed to
43:11nail this not just visually textures but also the balance of acidity saltiness sweetness and so on
43:18she would have been probably producing the best cheese course including chocolate in the michelin
43:23service time but sadly it's entirely on balance
43:32they're good they're good they're good they're good okay okay while the boil's off in the oven it's time
43:38to start plating up i've got the pistachio financier on the bottom of the plate sitting on top of that is
43:45the pistachio creme fresh cream i've got the fresh and macerated blood orange on top of that a really
43:53nice generous scoop of the carrot tea gelato and now it's time to start covering this dish with our tiles
44:00so nervous my tiles are baked i'm going to brush them with a gold luster powder so they're really
44:07vibrant and replicate those golden tiles on the mosque she gold
44:11the whole concept of today's challenge is the visual representation of our inspiration
44:18and if my dish doesn't look like the katara golden mosque then there's no chance i'm going to win
44:24immunity today and i think i'm only going to have 20 golden tiles to use i just need one i'm just one
44:30short it's okay it's okay laura you've got to get that ice cream on you've got one minute come on laura bring it home
44:41stay stay stay stay i'm going to try and use some gold leaf to add it to the dish but this
44:45just needs to scream gold mosque ten nine eight seven six five four three two one that's it laura
45:00time's up we'll see you at the tasting table oh my gosh it looks fantastic it's shimmering with gold
45:08and even though it's not what i set out to do and have a completely covered dish with those golden tiles
45:14it looks pretty goddamn special here she is hello shiny shiny oh thank you wow wow wow
45:31sorry sorry yeah that was huge we're in a michelin star restaurant today the pressure is absolutely
45:38insane wow immunity is on the line and i want it so bad
45:55sorry sorry yeah that was huge
46:01so you inspired by the golden mosque in the cultural village tell us the name of your dish so this is
46:06golden katara so we've got a pistachio financier a little pistachio creme fraiche blood orange a carrot
46:12tea gelato and then you've got the gold tiles i think the flavors are there and it it looks pretty
46:17good thank you so much we're gonna taste now laura good thank you so much thank you thank you thank you
46:22so much joan christophe can you do me a favor pass that thing down please absolutely
46:27because i just want to do something because i just want to do something this is as legit as it gets
46:33right oh yeah it's about to look at that that really appeals because she's used that texture on the
46:39seal part to just make it look similar to the tile yeah let's do it wow
46:49how do you do this this is such a exquisite expression of everything i've tasted in doha
47:06but pared back refined absolutely suited to this gorgeous setting
47:12i loved it that financier in the middle she was nice and sort of chewy scoogey fudgy and it's got
47:21that beautiful hum of cardamom all those warm spices but the execution of what she was inspired by
47:28was just i think flawless like i look around and this dessert could be on the menu and you would not
47:36blink at all yeah for me the beauty of the cardamom in the kadak tea ice cream yeah or gelato versus
47:46that real sharpness of those slightly caramelized blood orange and then the pistachio financier
47:54that was like that is doha yeah yeah she's gone to another level and now she has made our decision
48:01so far so much harder yeah and this is what it's all about i mean it is dramatic
48:12it's not a mirage it's an assemblage of arabian treasure
48:23with a challenge like this we were expecting something extra special
48:28and what you gave us that was absolutely unforgettable the standard of cooking today it was
48:39exceptionally high if we could pick two winners then our decision will be easy
48:46laura
48:51and ben
48:58guys your dishes they were unbelievable both of you should be so proud of what you put up today
49:08but one of your dishes it ticked all our boxes it embodied the depth of this city the sophistication
49:17of this restaurant and the skills of a master chef veteran who's back to win
49:29it was made by
49:49tomorrow night
49:50the stakes are sky high i would love to win this immunity and it would be amazing to fly business
50:05class back home for their last chance at immunity in doha you do realize that whoever doesn't win this
50:14challenge is going into a cook with only four people in it which means we're gonna lose one of the girls
50:20i'm so stressed i don't know what to do
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