- 4 days ago
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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
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!
01:46Thank you!
01:47Thank you!
01:48Thank you!
01:54Sarah, you're 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, wow.
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!
02:57That'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.
04:07Thank you so much.
04:08Let's listen to our, use all your senses.
04:10Really take it in!
04:12This is a fantastic opportunity for you to showcase the architecture, the culture, the
04:16cuisine, the 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 this is going to be fantastic.
04:27Alrighty, go forth, and we'll meet you back here tomorrow.
04:31Make sure you are ready and raring to go.
04:33Wow wicked
04:56Some kind of tile yeah
04:59Beautiful this is all individual like tile work. Yeah, like mosaic
05:06Really beautiful. It's so inspiring actually. I think what I'm looking for is tradition and that's what I want to be inspired by
05:14When I'm walking through the spice market the color of the spices is so unique like I'm just mesmerized
05:24Everywhere I look this incredible architecture
05:29There's the smell of the beautiful spices and food
05:33absolutely loving exploring and
05:36I'm already getting so much inspiration from just being here
05:45I think the locations can absolutely inspire cooking
05:49When you see the colors the shapes or monuments can definitely reflect what's on your plate
05:55So I'm a first course. I'm gonna look for something fresh
05:59Something that's gonna fit the Michelin star kitchen
06:02Oh my goodness, what are all these goodies let's get shopping. Oh my god
06:05Oh my goodness what are all these goodies let's get shopping. Oh my god
06:22Here I am in top eight and I'm cooking in a Michelin star kitchen. I mean come on. Can you believe it?
06:39I mean, I just want my mom to see this place is phenomenal
06:42So as a first course I've really wanted to be kind of quite light and elegant and
06:49kind of aromatic as well
06:51I was pretty much just been inspired by every single site I got to but soon as I walk to the fish market
06:56I knew that's my place and that place just had every color in the world
07:00You could imagine that lots of green lots of white very vibrant very fresh
07:04So today making dish and I'm calling it fish market so I'll have a sea bass crudo
07:11Poached baby squid noodles. I have cucumber and mint consumer
07:15Today I need to be careful not to overdo it like I always do
07:21My style of cooking is rustic and generous and I think today I wanted to kind of push myself and go more elevated
07:28And that's what I want to do today to embrace the judges. Okay
07:37Have a go at this place. It's just on another level isn't it? This is pretty special. Yeah, it's very arresting this building
07:44I feel like this is where they're definitely gonna feel the weight of this challenge
07:47Yeah, I'm keen to see what's resonated with them
07:50Yeah, I'm really excited to see whether they've been inspired by something as ephemeral as a cultural sensibility or
07:55Something more tangible like a piece of architecture
07:58I guarantee we'll get great food because we're at that stage of the competition where I'm gonna put it out there
08:04These are the best cooks I've seen in this competition, you know, but the challenge here is who can convey that inspiration
08:10Yeah, who can convey that in a really smart and savvy way and put that on a plate that we are gonna remember and they will remember for a very
08:18Very long time. That's what it's gonna take to an immunity today, and it is big time now. What was that pantry?
08:25Look at the size of that stuff
08:38Alana your 90 minutes starts now
08:40Alana, how are you?
08:42I'm well. What is your source of inspiration today? My inspiration is the amphitheatre at the Katara Cultural Village
09:03You know amphitheatre as they kind of open up and have these you know shows and theatre and performances in there
09:10So my idea is that I'm gonna have this beautiful smoked eel cream sort of
09:15Enveloping all these beautiful little touches underneath surprises little surprises underneath
09:20So you're kind of wanting a little surprise performance on our palate
09:25It is 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 little pickled jujube on
09:37They are the little surprises underneath a lot to get done in a very short amount of time
09:43They are the spoons. Oh yeah, okay. I wish I saw that earlier
10:03Ben your 90 minutes starts now mate. Thank you
10:06So far I already took the fillets of the fish for my dsibas cruder
10:12I started a little the broth or stock so I'm gonna use this to lightly poach my squid noodles
10:17I'm also working on my green consume air
10:20So I want this brought to be kind of super green and vibrant this dish
10:23It's a first dish and it's gonna set the tone for the whole menu
10:26So I'm thinking how do I make this dish fit for this restaurant using the flavors of Doha?
10:32I need to elevate everything this dish should be very vibrant like when you walk into that fish market you get all the colors lots of green lots of white
10:42I'm gonna add lemon gel and I'm gonna use the saffron as a little lovely oil emulsion to go around and that's gonna warm it up and
10:49Make it super delicious and also have some fresh bits and pieces there. I feel good. There's so much to do
10:55I feel like I'm doing this again. I'm doing too many things. I'm gonna get on the cleaning my squid now
11:00Look how delicious this looks
11:07Spending some time in Doha, you know, there's just this sort of little journey you go on walking through the streets and that's what I think I want to replicate today
11:15So I'm making a braised octopus with camel laddo red pepper jus and curry oil
11:20Yesterday I went to the Katara cultural village and walking down the red streets there with these beautiful shade cloths over the top
11:25I was really inspired to make this dish. I'm gonna use octopus to emulate that walkway and some little camel laddo to sit over the top of the sails and
11:33Potatoes will kind of be the building
11:37First thing I've done is to get the octopus on get that cooking that takes about an hour quite a big octopus
11:41I'm toasting spices to make my own curry powder now
11:44It's one today. I think you've got an hour absolutely everything. There's nowhere to hide simple as that
11:50Which one is this this one is already on I?
11:54Have like everything to do and zero time
11:57Jellies in the fridge pretty happy with that. I need to finish my suffering oil and I also need to finish my consumer so
12:04Really really need to punch on my stock is trained and it's ready for the noodles to be poached, but I am still slicing my noodles
12:11Stop!
12:13I'm literally focusing and kind of going one by one one by one
12:17Taking my time because I know this is gonna be that the crucial element on my plate
12:22Oh, Schneeze!
12:23Schneeze, how are you?
12:25I still have so much to do so
12:27Yeah, okay, so you've got ten minutes left. Oh my god, not enough time. Ten minutes to go on. I'm actually dying on the inside
12:36Nothing is finished. You look a little bit stressed. I am actually because I didn't realize time and I still need to cook my squid noodles
12:41I'm not really behind at this point. I'm really not sure. I'm gonna make four perfect plates. Oh my god
12:47Let's go. Oh my god
13:01Oh my god ten minutes ago, and I'm still prepping all my elements for my sea bass fruto poached baby squid noodles and cucumber and mint
13:10Consume
13:12I 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
13:21I need to poach these noodles to poach my noodles. I quickly bring temperature off my broth to 65 degrees and I'm poaching my noodles in it for a minute and a half
13:30I taste it. It's perfect
13:34Now I need to finish up the consummé because that's gonna be sitting all around my dish and it needs to be perfect
13:45Beautiful. Check the octopus. It's looking good. Now I need to start working on the red pepper jus
13:50Today I'm making a braised octopus with camel lato, red pepper jus and curry oil
13:54I'm planning to mimic the sort of red street with this red jus on top, the piece of octopus
13:59And these sails with this camel lato which is basically cured camel meat
14:04Spending some time in Doha has let me experience some great ingredients and some great spices
14:08I'm trying to sort of mimic those flavours and those thoughts into this dish
14:12This is a Michelin started kitchen, probably the nicest kitchen I've ever cooked in
14:17I haven't been cooking professionally for a couple of years
14:20Family 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
14:28Right, I need to get that boiling
14:30I really miss the excitement and the thrill of cooking in a kitchen
14:34Look at the colour of it, it's beautiful
14:36The opportunity to come back, it's like having a second chance at a once in a lifetime thing
14:45And also, I don't want to disappoint my children who are so excited about me being here
14:51Hello Ben, are we travelling?
14:53Yeah well, well, look at the colour of it, it's pretty bloody nice
14:55So it's all about visuals and colour, especially for you
14:57It's important, obviously flavour is top, it's got to taste amazing
15:01So what is the main protein?
15:03Main protein, not octopus
15:04Right, and how are you going to be cooking your octopus?
15:06So I'm raising it in its own juice, so the octopus will probably take almost an hour to cook
15:10So you don't want the octopus to be too chewy, yeah?
15:12Definitely not chewy, but definitely not mushy, so
15:15It's not the easiest protein to get looking immaculate
15:22I feel like there's going to have to be a lot of finesse in the cooking of the octopus
15:26Just to get it to a place where it's fitting for that dining room
15:29Yeah
15:30Good luck mate
15:31Cheers
15:32Good luck mate
15:33Thanks
15:34If the octopus isn't perfect, I've got no chance of winning
15:35I think it's simple as that
15:37Shnezz, we need those plates leaving the past in one minute
15:40Come on, let's go
15:42I'm feeling really frazzled, I'm really feeling like a little bit of panic mode here
15:46Oh my god
15:47Pull my cucumbers out, I kind of swirl them a little bit so they look delicate
15:51I've played my sea bar scrudo around my cucumbers
15:56Then my squid noodles in the middle
15:59I pipe some beautiful lemon gel around
16:02And the other fresh garnishes
16:05And I finish it off with a beautiful broth
16:08And I'm dropping that saffron oil on top of it
16:11Shnezz, your time is up, we'll see you outside of the tasting table
16:14Alright, good luck
16:15I'm absolutely exhausted
16:18It was a mad house
16:27But I'm pretty happy with my dish now
16:29There she is
16:31Wow
16:33It definitely reflects that market
16:36It's fresh, it's colourful, it's beautiful, it's a seafood
16:39So I hope they're going to like it
16:42Shnezz, you were inspired by that stunning fish market
16:45What's your dish?
16:47So my dish is actual fish market
16:49So there is a sea bar scrudo, lightly poached squid noodles
16:53And also cucumber and mint consomme
16:55There's also lemon gel
16:57And I have a touch of saffron oil as well
17:00Shnezz, you might have been pushed for time
17:02But this looks incredible
17:04Does it? It matches your outfit
17:06We're going to taste it
17:07Thank you
17:08Thank you
17:09Thank you so much
17:11I mean, look, just the presentation is sublime
17:15I mean, it's so attractive
17:17I can't wait to taste it
17:18It's very fine dining
17:28This is my first time trying one of these little guys
17:30A blink blossom
17:32Oh, they're so delicious
17:33I'm so happy right now
17:39I feel like a little mermaid swimming through a sea garden
17:44Look a bit like a little mermaid
17:46It's just such an elegant dish to start off with
17:50And very befitting of it
17:53I don't
17:55Every mouthful was a little surprise pop in my mouth
17:58From the beautifully, perfectly poached squid noodles
18:02To the tiny little cubes of sea bass
18:06Everything was just so melt in your mouth
18:08And then there was just that gorgeous crunch from the cucumber
18:11So fresh, so inviting
18:13I kind of didn't want it to stop
18:15And I think that's also what the first dish in a degustation should do
18:18Make you want more
18:19Yes, yes, yes, absolutely
18:22This is a symphony of the sea
18:24It's fresh, it's light, it's powerful
18:27And it's super well done
18:29Well done
18:42Dipinda, welcome to the kitchen
18:44Your 90 minutes starts now
18:46Oh my God, I'm gonna run
18:48What was I doing?
18:50I am definitely feeling under the pump right now
18:52Seeing Snez leave made me put the, you know, the pedal down
18:55So I've got my beautiful smoked eel cream
18:57It's tasting really delicious, so I'm really happy with that
18:59My chicken skin's in the oven
19:01I'm on to my muhammara at the moment
19:03My muhammara getting beautifully and jammy
19:06And it has that lovely sweet capsicum flavour as well
19:09This is a great second course for me
19:12A second course is really that perfect entree to have
19:15Fleeting into your sort of bigger, you know, more meatier style mains
19:18Alana, we want your four perfect plates to leave the pass in one minute
19:23Go Alana
19:25Got my chicken skins out of the oven
19:27They're beautiful and crispy
19:30To plate up, I add a little scoop of the muhammara jam on the bottom of the plate
19:35Then I top that with the pickled jujube, a little crumble of those roasted walnuts
19:42That'll sit underneath the smoked eel cream that I've siphoning on top of that
19:48Then on top, the last little finishing touch is that crispy chicken skin with the bay leaf sitar
19:55Alana, your time's up. Thank you. We'll see you at the tasting table. Okay.
20:08Hi Alana. Hi Alana. Here we go.
20:11Good one, isn't it? Oh, wow.
20:13See you, Sophia. Thank you so much.
20:17Wow. Okay.
20:18Alana, your inspiration was the amphitheatre. Yes. So tell us what your dish is.
20:26So it is smoked eel cream with muhammara and bay leaf sitar chicken skin.
20:32Mmm.
20:34Thank you so much, Alana. We're going to taste your dish now. Thank you. Enjoy.
20:37Well done. Thank you.
20:39Her whole idea was about something that has a shell on and then when you go inside it, there's all these layers and it comes alive.
20:46Long bow for me, guys. Long, very long bow.
20:49Really?
20:51I'm just not picking up what she was putting down.
20:52Hmm.
20:53So the surprise inside was definitely that muhammara. It was super powerful.
21:02Although the smoked eel cream was lovely, it just didn't really stand a chance against how powerful that muhammara was.
21:08Mm.
21:09We're in such a luxurious setting and everything was quite like, whoa, in this bowl.
21:11That muhammara is definitely the dominant flavour.
21:12That muhammara is definitely the dominant flavour. I really thought there was going to be a lot more of that eel in there.
21:17Um, but I did love the chicken skin.
21:18Um, but I did love the chicken skin.
21:19Mmm.
21:20She did a wonderful job of making that super crispy.
21:21If I have to compare with the first dish...
21:22...and here, Oh, I did love the chicken skin.
21:27we're in such a luxurious setting and everything was quite like whoa in this
21:32bowl that Mahamara is definitely the dominant flavor I really thought there
21:39was gonna be a lot more of that eel in there but I do love the chicken skin
21:45she did a wonderful job of making that super crispy if I have to compare with
21:49the first dish he looked like this one is missing a bit of ooh-la-la
22:01use an extra pair of hands today that's for sure I feel like Doha is kind of like
22:06a melting pot of like so many different cultures and cuisines and that's exactly
22:11what I'm channeling today I got inspired by the spice market loved the vibe there
22:16I've never been to a market like that before I'm thinking of a dish like
22:19biryani which uses spices in so many different ways and I think that would be
22:24a perfect celebration of those spices that I saw in the spice market as much as
22:30India is known for its biryani it actually is a dish that travels from the Middle
22:34East 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
22:42cultures the Middle East as well as the Indian culture using all these spices
22:58trying to get everything done so we've got the red pepper juro juicing taters
23:03poach and then cut everything up and get it on the plate time is running out fast
23:07time for me to take a look at this octopus hold on man I've definitely taken a
23:13risk today with this dish the octopus is not easy to cook I don't have time to do
23:18anything else if it hasn't worked everything is riding on this
23:23push your fingers
23:3712 minutes to go in this degustation challenge the cook on the octopus has to
23:46be perfect in order to have a chance at immunity today I can feel with my
23:50fingers that it's feeling pretty good pretty well cooked I slice it
23:58taste it so happy I think it's gonna be a winner here I'm just gonna let it rest in the juices
24:08a bit so it doesn't dry out and then let it cool down a bit before I finish it on the hibachi
24:12time is running out fast so I need to get everything I've sorted or it's not going to be on the plate
24:16simple as that
24:20Sarah welcome you are course five our first sweet course your 90 minutes starts now
24:26okay come on let's go
24:36honestly this is the most incredible feeling to be cooking in a darn kitchen
24:41but I have to say it's making me very nervous because I definitely want to do
24:45a really good job today
24:48I fell in love with the National Museum the Desert Rose so the shape of the Desert
24:54Rose is absolutely gorgeous it's very grand and has this beautiful disc that really showcase the
25:01architecture of the place it feels kind of powerful but very very feminine at the same time
25:06my idea is to replicate the essence of the Desert Rose not only the structure but also from things that you would get in a cheese platter but turned into sort of a salty sweet version of that that'll bridge from savoury to dessert
25:13so basically the base of my dish is going to be the akubakora
25:20the little apricot things okay then I'm going to layer on a namlaka so like a chocolate layer over top and then I'm going to add on top my camel milk mousse just everything you would find in the desert
25:28and I'm turning that into a beautiful sculpture that is the desert rose it's going to be very tough to do in 90 minutes but I think most of all I really need to finesse this so I think that's going to be the hardest part
25:35oh my god there's suffering
25:42the pinda hello guys how are you going yeah yeah good how are you guys tell us what you took in the top of my
25:43chocolate layer over top and then it's going to be a beautiful sculpture that is the desert rose
25:47I'm going to add on top of my camel milk mousse just everything you would find in the desert and I'm turning that into a beautiful sculpture that is the desert rose
25:50it's going to be very tough to do in 90 minutes but I think most of all I really need to finesse this so I think that's going to be the hardest part
25:57oh my god there's suffering
25:59Dapinda. Hello guys. How are you going? Yeah, good. How are you guys? Tell us what you took
26:05your inspiration from and what's your dish? So I took inspiration from the spice market
26:09at Sukwa Kif. I am going to do a lay chicken biryani, right? And I've got the salad. How
26:16are you going to make biryani, like, appropriate for where we are? It's like, how do you make
26:22biryani fit in a degustation menu? Because if you can achieve this with finesse and class,
26:28it would be an absolute game changer. Yeah, I hope so. I hope so. I'm aiming for that
26:32today. Okay, make it elegant. Yes. Thank you. Appreciate it. Are you done with this, babe?
26:38Yeah, done. Ben, you've got one minute. Perfect. I'm starting to plate up. I'm really happy with
26:49the cook on the octopus. Is that how the judges like it? I don't know. But the red octopus looks
26:56right on the plate. The jus on top, just falling off the sides and being held by the yoghurt,
26:59just like the street. I'm really happy with how this looks. Put these triangles of the
27:05camelato over each of the pieces of octopus. I give it a quick blowtorch. It starts to melt,
27:13it looks translucent. It really takes me back to that street with the sails above. Perfect. The colours are
27:18there, the shapes are there, and I hope I've nailed it. Ben, your time is up. We'll see
27:25you in the dining room. Good luck. Let's go. Thank you.
27:27Hi, Ben. Hi. What's good, Ben? Whoa. Looks like you've been working hard.
27:45Uh, yeah. Thank you. So if this was course three on a degustation menu, what would the dish
27:54name be? Dish name would be, uh, charred octopus with red pepper jus, camelato, 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
28:07normally cook it, but that's how I like octopus. I hope you do as well. Righto, mate. I'm looking
28:10forward to digging into this one. Yeah, let's try. Absolutely. Thank you guys. Thank you, Ben.
28:15This is looking delicious. I'm getting a visual representation. Even looking at that photo there,
28:23just how he's cut that camelato into, like, sail shapes, and then also that beautiful
28:29red pepper sauce is just stained over that octopus. I'm picking up what he's putting down.
28:34I think it looks stunning, and it smells terrific. It smells so good. Let's hope it tastes as good as it
28:39was. Okay, 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 oki 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
29:47them against the buttery, smoky lardo. I just think everything belongs on the plate, and I think it's
29:53one of his best cooks. Ben has done a fantastic job. Yeah. Very self-controlled. Guys, we're only in
30:01course three. I'm so anxious about how we're going to judge this. Anxious? I'm excited. Yeah.
30:07You don't mind, too? You can have a course, yeah. Save yourself. Save yourself for the next one. It might be hearty.
30:15Okay, this is going to be cooking until the last minute. Three out of four of my elements are done for the
30:20biryani. I'm feeling really good with all of my elements at the moment. The chicken tastes amazing.
30:25The rice is so fragrant. The silence coming together. The writer's already in the fridge chilling.
30:30I want to make sure I pack this biryani full of flavor. It's looking good. In terms of the course
30:37number, I have number four, so it's the last savory course, which is technically like the heaviest course.
30:42You want them to be like satisfied, and it kind of ties it all together. So I'm hoping biryani does just that.
30:50Biryani is usually like a massive plate of food because it's not used to being really elegant.
30:56I kind of have to really think about my plating and not let them down. This biryani,
31:00it needs to be a dish fitted for a degustation menu. I'm stressed. I'm feeling stressed.
31:07Laura, welcome. You're the final cook. Your 90 minutes starts now. Oh my gosh.
31:13Two minutes to pinda. Got it. Yeah, thank you. To plate up this biryani,
31:17I'm going to do it in a layered structure to make it look elegant. I start with placing a mould in the
31:23centre. I add some rice, some of that fried onions, some herbs, some of that biryani masala. I layer it
31:30with some chicken. Yep, yep, yep. I top it off with some more rice and I lift off the mould. Yes.
31:38I've definitely translated the spice market onto my plate today. I've used spices in every single
31:43element, so I think it's a perfect celebration of spice. Dipinda, your plates. I'll leave in the
31:48past now. I'll see you in the dining room.
31:56Hi, Dipinda. Hey guys. Hey, Dipinda. Dipinda, how are you?
32:00Thank you. Thank you. Thank you.
32:05Dipinda. Hey guys. Hello. Hello. You're inspired by the spice stores at Subwa Keef,
32:13so tell us what you've made today.
32:17So I've made a laid chicken biryani
32:21with a salad and then I've got a mint and a pomegranate writha.
32:26And do you think that you have nailed a dish that is fitting for a fourth course of a degustation
32:45Do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu?
32:51I think so, yes, because it's like, it's satisfying.
33:00Well, we look forward to tasting the spice market in this dish.
33:02Oh, thanks, Dipinda.
33:03Thanks, Dipinda. Enjoy.
33:04Cheers, Dipinda.
33:04Thank you, Dipinda. Thank you.
33:12It's not screaming fine dining for me.
33:15No, not even remotely.
33:17There has to be consideration as to how it fits amongst all the other dishes,
33:20and compared to what we've seen so far, it's definitely sitting out as a clanger.
33:25Yep.
33:29I am going to say it's delicious, because it is.
33:43Taking the inspiration from the spice market and putting it into this dish, that box is well and truly ticked.
33:50But I just feel like it doesn't belong here.
33:56It 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.
34:08Yeah.
34:09I think she's kind of excluded herself from winning immunity as a result of that.
34:13Yeah.
34:13Despite it being delicious.
34:20I'm going all right at the moment, but the time is definitely flying.
34:24I've got a lot I want to get through still, but there's a lot of highly technical elements here,
34:30so I also need to be really precise as well.
34:34My idea is that it should look a little bit like the National Museum for Desert Rose,
34:38and it will be a savoury-sweet bridging course with a dessert kind of based around a cheese platter.
34:4520 minutes.
34:46Shit.
34:47That went so quickly.
34:49I have finished my date and olive compote and finishing off my chocolate, blue cheese, namlaka.
34:58And I'm working on my creme pate, so this is cam and milk, and I'm steeping it with the Turkish bread.
35:03But 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.
35:15God, I'm going to be able to do this.
35:17I'm just not really happy with the consistency of this one.
35:21Oh, I don't have time to experiment further.
35:25I'm already behind.
35:26I need to get it chilling, ready to serve.
35:29The pressure, I'm feeling it.
35:31Come on, Toddy.
35:34Please work.
35:43Oh, my God.
35:45Hold that thought, Andy.
35:54I went to the gym this morning.
35:57Settle down.
35:57How was that inspiration, like, through the roof or what?
36:02Oh, pretty incredible.
36:02Yeah?
36:03Like, so much to see.
36:04It actually really made my job quite hard.
36:06What did you zone in on?
36:07The golden mosque in Katara Cultural Centre.
36:10Yeah.
36:11Yeah.
36:11It's just like, I think for a place that's so sacred and holy and everything's quite neutral,
36:16and then to have this incredible gold mosque just sticking out, I was just so drawn to it.
36:21Yeah.
36:22How is that going to translate to your dish?
36:24Uh, so I'm going to make a golden mosque with...
36:28Sorry, what?
36:30One more time.
36:30I'm going to make a golden mosque.
36:33Okay.
36:33With golden tiles.
36:36So basically, once the dish hits the table, all you're going to see is golden tiles,
36:39and the dessert is hidden inside of that.
36:41Right.
36:41That sounds like a lot of work.
36:43Yeah.
36:43It's so much work.
36:44What's the dish made up on?
36:45Pistachio financier, some stewed blood orange, fresh blood orange,
36:51uh, carrot tea gelato on top, and then you're going to have the honey golden tuiles covering
36:54the whole dish.
36:56Wow.
36:56Yeah.
36:57Okay.
36:58I'm going really conceptual.
36:59How many tiles have you got to do?
37:01So I think that each dish may need 15 tiles, and that means I need to make 60 tiles.
37:0660 tiles?
37:07Yeah, that's a lot of tiles.
37:0960 tiles?
37:10Yeah.
37:10Oh my god, I regret all my decisions right now so much.
37:14Bye.
37:15Sarah, how's it travelling?
37:21Um, I, um, I have run out of time.
37:24You've run out of time?
37:25Yeah, literally.
37:26Like, you've got six and a half minutes to go.
37:29Are we getting any desserts?
37:30Oh my god, nah.
37:34It's not frozen enough.
37:36Shit, I don't really have a dessert.
37:39I've let the wheels fall off the wagon.
37:41You need to think about what you can actually achieve in these three minutes.
37:44Come on, Sarah.
37:47I'm definitely panicking.
37:48Is that the second element?
37:49Yeah.
37:50Is there anything else going on the plate?
37:52I don't know, it's like ice cream.
37:55The twill's not set.
37:57Yeah, this is a very horrible feeling right now.
38:01You've got a minute 40.
38:03What can I do?
38:05I've got nothing.
38:12Grab your aprons and try these delicious MasterChef approved recipes on 10.
38:18Oh god, I haven't got anything.
38:27Shit.
38:28You've got a minute 40.
38:29What can I do?
38:31I've got nothing.
38:32Yeah.
38:33Shit, that's not going to happen.
38:35It's the worst feeling to see a dish that could be so amazing and not have a finished plate.
38:4260 seconds, Sarah.
38:44Thankfully, I've got a few twills that are ready to go.
38:48All right.
38:48I've got my date and olive chutney.
38:52I've got my namlaka.
38:54I've got my twills, but I'm worried.
38:56It won't be balanced.
38:57Sarah, you've got 20 seconds.
38:59Okay.
38:59I just...
39:00Something to sprinkle.
39:0310 seconds.
39:09Five, four, three, two, one.
39:15Whoa.
39:16Time's up, Sarah.
39:17I'm so sorry.
39:18Sorry.
39:18Oh my god, no.
39:20What the hell?
39:21Shit.
39:24God damn.
39:28That's stressing me out so much now.
39:29Like, I need to motor.
39:32I'm sure it's going to taste delicious.
39:35Today, I want to create a dessert that is completely covered with golden tiles.
39:41I am so inspired by the golden tiles of the Golden Mosque.
39:46Shit, I don't know if they're going to get 60 tiles.
39:49I think I take that all back.
39:50These golden tiles are taking me so long to make.
39:54But without these tiles, I do not have the concept.
39:56And this dish is all about a visual concept.
40:00I just need to get one batch in the oven.
40:02It is what it is.
40:03So what's that?
40:03Oh yeah, maybe 10 each.
40:06If they're lucky.
40:07I don't know if I can give them that many twills.
40:11I've definitely sacrificed that to make sure I've got enough time to plate.
40:13I think that's the smartest decision here.
40:15It will definitely still scream at gold.
40:17It's going to look exactly how I want to do.
40:18Maybe a few little less tiles.
40:21It's real done.
40:22I feel devastated walking up to the judges with a dish that I know has not hit the mark.
40:31I'm sorry.
40:32Sarah.
40:32I'm sorry.
40:33Oh, I'm sorry.
40:35Oh, please.
40:36I feel frustrated that I haven't served a dish that I'm proud of serving in such a grand and beautiful restaurant like Adam.
40:47Sarah, what was your inspiration?
40:50So my inspiration was the National Museum, the Desert Rose.
40:53So we wanted it to be a bridging course.
40:55So I did that play on a cheese plate.
40:57So on the base, we have that aku, bakora and olive chutney.
41:03And then we have the nemlaka, which is a blue cheese and sheep's cheese chocolate.
41:09And then we have our tuile on top.
41:14So where did it go wrong?
41:17I think it was everything.
41:18It's this restaurant.
41:19It's grand.
41:20It's beautiful.
41:20It's a incredible kitchen.
41:23And yeah, just, yeah, pretty disappointed.
41:27Yeah.
41:29Don't make me cry.
41:31Sarah, we're all heartbroken for you.
41:34It was a tough cook.
41:35Yeah, it was.
41:36Bubble takes me out.
41:37Thanks.
41:37Thanks, Sarah.
41:38Thank you so much, Tom.
41:40What a shame, mate.
41:41Yeah, pressure can do like crazy things to people at different times.
41:44And unfortunately, it wasn't her day.
41:46So I feel so sorry for her.
41:48Shall we try what made it on the plate?
41:49Yeah.
41:53That's true.
41:58Whoa.
41:59Whoa.
42:00Oh.
42:04That's intense.
42:07That 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 a
42:19dish idea conceptually and it translates really well.
42:22And most of the time she's so solid, but today she just pushed it way too far.
42:29There's so many hardcore flavors on the plate.
42:32They are such intense flavors.
42:34Like I could literally eat just tiniest dot of that mousse on the outside.
42:39It was so intense with the blue cheese.
42:42And then the bitter almonds on top.
42:45Again, another intense flavor.
42:46I can actually see where this was going, but it was like she needed to take it way to the other
42:52end of the spectrum in terms of how much she had of those really intense ingredients.
42:56I really love the concept.
42:58I love the idea of the bridging core.
42:59She's such an intelligent cook.
43:01But I think this time she did get into her own head.
43:05When you look at this dish, you can see someone is quite genius behind it.
43:09I mean, if she managed to nail this, not just visually, textures, but also the balance of acidity,
43:16saltiness, sweetness, and so on, she would have been probably producing the best cheese course,
43:22including chocolate, in the Michelin starburst.
43:25But sadly, it's entirely on balance.
43:32They're good.
43:33They're good.
43:34They're good.
43:34They're good.
43:35Okay.
43:35Okay.
43:37While the boil's off in the oven, it's time to start plating up.
43:41I've got the pistachio financier on the bottom of the plate.
43:44Sitting on top of that is the pistachio creme fraiche cream.
43:48I've got the fresh and macerated blood orange on top of that.
43:52A really nice generous scoop of the carrot tea gelato.
43:56And now it's time to start covering this dish with our tiles.
44:00So nervous.
44:02My tiles are baked.
44:03I'm going to brush them with a gold luster powder,
44:06so they're really vibrant and replicate those golden tiles on the mosque.
44:10She gold.
44:14The 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,
44:22then there's no chance I'm going to win immunity today.
44:25And I think I'm only going to have 20 golden tiles to use.
44:28I just need one.
44:29I'm just one short.
44:32It's okay.
44:33It's okay.
44:34Laura, you've got to get that ice cream on.
44:36You've got one minute.
44:37Come on, Laura.
44:38Bring it home.
44:41Stay, stay, stay, stay.
44:42I'm going to try and use some gold leaf to add it to the dish,
44:44but this just needs to scream gold mosque.
44:48Ten, nine, eight, seven, six, five, four, three, two, one.
44:57That's it, Laura.
45:00Time's up.
45:00We'll see you at the tasting table.
45:02Oh my gosh.
45:03It looks fantastic.
45:05It's shimmering with gold.
45:08And even though it's not what I set out to do
45:11and have a completely covered dish with those golden tiles,
45:14it looks pretty goddamn special.
45:19Here she is.
45:19Hello.
45:20Shiny, shiny.
45:21Oh.
45:24Wow.
45:24Very well done.
45:24Oh.
45:27Wow.
45:28Wow.
45:28Oh, wow.
45:31Big sigh.
45:32Yeah.
45:33That was huge.
45:34So, you were inspired by the Golden Mosque in the Cultural
46:04Village.
46:04Tell us the name of your dish.
46:06So, this is Golden Katara.
46:07So, we've got a pistachio financière,
46:09a little pistachio creme fraiche, blood orange,
46:11a carrot tea gelato, and then you've got the gold tiles.
46:15I think the flavours are there and it looks pretty good.
46:18Thank you so much.
46:19We're going to taste now, Laura.
46:20Good.
46:20Thank you so much.
46:21Thank you so much, Laura.
46:24Jean-Christophe, can you do me a favour
46:26pass that thing down, please?
46:27Oh, absolutely.
46:28Because I just want to do something.
46:30This is as legit as it gets, right?
46:33Oh, yeah.
46:33It's...
46:34That's incredible.
46:35Look at that.
46:36That really appeals to...
46:37Because she's used that texture on the seal part to...
46:39And just...
46:40Make it look similar to the tile.
46:42Yeah.
46:42Let's do it.
46:44Tiny.
46:44Mmm.
46:48Wow.
46:52How did it is?
46:52This is such an exquisite expression of everything I've tasted in Doha.
47:06Butt, pared back, refined, absolutely suited to this gorgeous setting.
47:12Mmm.
47:12I loved it.
47:14That financier in the middle, it was nice and sort of chewy, scoogey, fudgy.
47:20And it's got that beautiful hum of cardamom, all those warm spices.
47:25But the execution of what she was inspired by was just, I think, flawless.
47:31Like, I look around and this dessert could be on the menu and you would not blink it on.
47:37Yeah.
47:37For me, the beauty of the cardamom in the cardamom tea, ice cream.
47:43Yeah.
47:44Or gelato, versus that real sharpness of those slightly caramelised blood orange.
47:52And then the pistachio financier.
47:54That was like...
47:55That is Doha, right there.
47:56Yeah, yeah.
47:57She's gone to another level and now she has made our decision.
48:02Sota.
48:03So much harder, yeah.
48:04And this is what it's all about.
48:08I mean, it is dramatic.
48:12It's not a mirage.
48:14It's an assemblage of Arabian treasure.
48:17With a challenge like this, we were expecting something extra special.
48:30And what you gave us...
48:31That was absolutely unforgettable.
48:37The standard of cooking today, it was exceptionally high.
48:40If we could pick two winners, then our decision will be easy.
48:43The standard of cooking today.
48:45It was a bit of a challenge.
48:47But it's a bit of a challenge.
48:49Yeah.
48:50So, it's been a bit of a challenge.
48:51The standard of cooking today.
48:53It's been a bit of a challenge.
48:54Guys, your dishes, they were unbelievable.
49:04Both of you should be so proud of what you put up today.
49:08But one of your dishes, it ticked all our boxes.
49:13It embodied the depth of this city,
49:15the sophistication of this restaurant
49:18and the skills of a MasterChef veteran
49:22who's back to win.
49:28It was made by...
49:31Ben!
49:48Tomorrow night...
49:51Bring us a business class worthy dish
49:53to win a business class seat for the flight home!
49:57The stakes are sky high.
50:01I would love to win this immunity
50:03and it would be amazing to fly business class back home.
50:06For their last chance at immunity in Doha.
50:11You do realise that whoever doesn't win this challenge
50:14is going into a cook with only four people in it.
50:17Which means we're going to lose one of the girls.
50:20I'm so stressed.
50:22I don't know what to do.
50:22Tot to miss you!
50:24What do you think is this joke about this door?
50:28Hanover!
50:29Henry!
50:32After all this time...
50:33...
50:41For more Subscribe ì…€'dos...
50:42...
50:42...
50:43...
50:44...
50:45...
50:45To be with you
50:47You
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