Taste of Art Season 1 Episode 1

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Transcript

00:00Oh

00:04Taste of art is something the world has never seen before

00:14We have hand-picked some of the best chefs from all over Altioroa

00:19Putting their skills to the test and their reputations on the line

00:24Taking ingredients from in front of them and transforming them into mind-blowing works of art

00:31Judged by me Melissa Leong

00:34I can safely say I have never eaten anything like this in my life and I am deeply impressed

00:39And superstar chef Vaughan Mabee

00:44He catapulted Amersfield restaurant into the world's best list

00:47He is ranked 44th best chef in the world and one of the most innovative culinary minds of our generation

00:53It's so creative

00:55I'm almost a little bit jealous of it

01:00The most creative challenges ever seen

01:03Redefining the lines between food and art

01:06Wow, that's so cool

01:08But only one can claim the trophy

01:10You're the first ever winners of taste of art congratulations

01:29Welcome Giulio and Pierre

01:32Hi, I'm Giulio

01:34Hi, I'm Pierre

01:37I work at Tostanok

01:39I open the restaurant and I'm the executive chef and the wine director there

01:43I'm the head and developing chef

01:45The real idea is to make good food

01:48Food that represents us and represents the ingredients

01:50We want to push ourselves and make the best that we can

01:54That's why we're here, we want to win

01:57Tommy and Danny

01:59Hi, I'm Tommy

02:00Hi, I'm Danny

02:02I'm head chef at Tala

02:04And I'm the sous chef, which is the second examiner

02:06At Tala, it's modern salmon cuisine

02:09I've always followed Vaughan and I know the challenges that Vaughan's going to bring to us

02:13are going to be very outside the box and lead to something exceptional

02:17Josh and Bailey

02:20I'm Josh

02:21I'm Bailey

02:22I'm the executive chef of Aosta

02:24Making really great pasta dishes with classically french sauces and techniques

02:30I am the junior sous chef

02:32The relationship between head chef and sous chef is probably one of the strongest inside hospitality

02:37Beautiful chef

02:38I think we make a great team

02:40And of course we want to win

02:41Yeah, bring it on

02:44Ankita and Tan

02:47Hi, I'm Ankita

02:48Hi, I'm Tan

02:50I am chef de cuisine for restaurant Tamarind

02:54I am the senior chef de pate

02:57At Tamarind, we are a modern Indian and African restaurant

03:01This is a great opportunity to showcase our talent and to show what we bring to the table

03:07We really want to win

03:09Yeah

03:09Hi guys

03:10Hi guys

03:10Yashan and Roy

03:13I'm Yashan

03:14I'm Roy

03:16I'm a head chef

03:18I'm a sous chef

03:20We want to show what we can do

03:22How we cook with our Asian background to add more favours, different favours to the New Zealand ingredients

03:28And that's the reason why we are here

03:30We want to win

03:32How much?

03:33Like

03:34Yeah

03:35This is

03:38Welcome to Taste of Art

03:40Where the lines between food and art, where the lines between food and art dissolve into wonder

03:46You are here

03:47You are here because you are not just incredible chefs

03:50You are visionaries

03:52And this kitchen is your blank canvas

03:56Standing next to me is a master of culinary illusion

04:00A king of creativity

04:02And the executive chef of New Zealand's best restaurant, Amersfield

04:08This is where things get wild

04:12You are all seasoned chefs

04:16But now you're going to have to break the rules

04:46For the winners

04:47And then you're going to have to break the rules

04:48No question

04:50Who would like to know the first challenge?

04:53Yes

04:53Take a look around this incredible kitchen

04:57Take in all the beautiful pieces of art

04:59Sculptures, prints, photos

05:03Get inspired

05:05Because we want your team to create a dish inspired by art

05:10This dish must do three things

05:13It should tell a story

05:15Next

05:15First, it needs to reveal who you are

05:19Reflect your team's identity, values and creative spirit

05:24And lastly, be gallery worthy

05:28It can fly, it can explode, it can be a crazy cloud or whatever

05:35But if it doesn't taste good, it's nothing

05:38It doesn't look like any kitchen we've ever worked in before, right?

05:42You see the art and you understand what taste of art really means

05:45The art represents the food and the food represents the art

05:50Right, are we ready?

05:52Yes

05:53You're going to have six hours to get these dishes done

05:56Then you're going to have ten minutes to plate in front of us

05:59Show us all of your theatre, your flair, your magic

06:03All right, you guys ready?

06:05Yeah

06:05Yes

06:05Let's go

06:08I believe it's going to be a tough competition

06:10Each of us is going to have our game face on

06:14We're ready for that

06:16It could be about the things you like, the things we've seen

06:20Things that have inspired us

06:22I mean, us as a travellers, we can do something like a duck

06:26And then we can do like a little feather

06:27Yeah, we can paint the feather like with gold

06:29Yeah

06:30Yeah

06:31Yeah

06:31Let's crack on

06:32Yeah

06:32Let's find some fish

06:33Right

06:35You want the small one?

06:36Yeah

06:36Oh, this is very fungi

06:37Do you have any of this?

06:38No

06:38It's not that they gave us the fungi

06:40Let's do this, all right

06:42This one's got onion

06:43And then this one, I'm going to grab for the saucing

06:47Let's grab some of the spices

06:48There's those big ones, there's those with all the vegetables

06:51Okay

06:52On the scale

06:52Yes

06:53Let's go

06:54We'll do a mussel mousse

06:55Yeah, yeah, that sounds good

06:56We'll do a fish mousse with mussels

06:57How about that, Josh?

06:58Sounds fantastic

06:58Yes

06:59Let's go, let's go

07:08You go for animals

07:10I go for veggies

07:14Do you want to go grab the grill for cooking the mussels?

07:18Of course

07:18So it's hot and ready

07:18Thank you

07:19And I'll make the pasta dough

07:20Wait

07:21You want to start doing this for this?

07:23The topic is all about art

07:26We want to have a sculpture on the plate

07:29That's why we choose the first sculpture

07:38Josh and Bailey, tell us what's going on today

07:40We wanted to bring something to light that maybe not a lot of people know

07:43Yeah

07:44Michael Hill, rest in peace

07:45We just recently lost him

07:46He had a huge part in Aosta

07:48And he was known for his jewellery

07:49But also he had two books for all of his doodles

07:52And one of his doodles is a man holding a rose

07:55So I'm going to recreate a flower made in a pasta

07:58A mousseline of blue cod and smoked mussels

08:00And then a velouté of wild forest herbs

08:03In the art piece of the doodle it says

08:05Your mind is the garden

08:06Your thoughts are the seeds

08:08You either choose to grow flowers or you choose to grow weeds

08:10And it touches me because

08:11When you're in such pressured environments in the kitchen all the time in services

08:15Your reactions and your emotions as a chef or executive chef leaving a team

08:19Is so important

08:20So choosing the right path to deliver excellence to our guests is very important

08:28I think we're going well

08:29I think we're going well

08:31Yeah, that's

08:32Wow

08:33Sharing is caring

08:38Everything's looking really vibrant and fresh

08:40What's going on?

08:41What's the dish?

08:41So we both grew up in capital cities

08:43Him in Ho Chi Minh, me in Delhi

08:45Always surrounded by concrete

08:48The air quality

08:49If it's above 200 it's normal

08:52The crisp breath of air that we both got when we first came here

08:56And the fact that we both now like to go for walks and we like nature

09:01We like foraging

09:02We want to bring a piece of that because nature is the most artistic thing

09:07Like we can see how the artist has captured them

09:10Especially the one in the corner with the driftwood and all the greens on top

09:14I would like to create something like that onto the plate

09:17Yeah

09:17So we are making a savory dish today called a walk in the wilderness

09:20And everything that we saw on our walk, be it the watercress, the mushrooms that you could forage

09:27All of that and the emotion that it evokes in us, which feels like magic, is going to be on

09:32the pit

09:32Awesome

09:33The places where you guys are from have incredible flavors, bold flavors

09:38Yeah

09:39Don't forget about those, I can't wait for them

09:42Thank you

09:42Thank you, thank you

09:45That's your fish for moose so you can weigh out

09:47And you can get it done in here

09:48Yeah

09:50What is this?

09:52We're going to make white stock with the chicken and duck wings

09:55Yep

09:55And then we're going to roast the neck to make the sauce

09:57Yeah, perfect

10:02I'm very keen to know what you're cooking

10:04What we're doing

10:05Yeah, the idea was actually kind of inspired to the huya feather

10:08We're travelers obviously from overseas

10:10A bit like ducks, you know, they're migratory birds

10:13And this is a bit of what we want to kind of represent in the dishes

10:16And what we are actually

10:17And then we're going to put it together with our roots in terms of beetroots

10:20So now that we have our roots right here in New Zealand

10:23So that's our roots now

10:24Yeah

10:24And the final ingredient, we use manuka honey

10:27We're going to use that as a glaze

10:29We love the combination of a beetroot, duck and manuka

10:32Nice

10:33Cool

10:33Well I love the symbolism of putting down roots

10:36Duck loves sweet things

10:37It loves earthy things as well

10:39So from a fundamental flavor and texture point of view

10:42That's really ticking some boxes for me

10:44I think what you're going to do is going to be magical

10:45So I'm ready for it

10:47Yeah

10:47Chef

10:47Me too

10:48It's so cool to produce something that you will never be able to do in a restaurant

10:53You have to deliver something completely out of the box and you have to impress them

11:04Oh wow

11:06It almost looks like an artwork in itself

11:10Cleaning the pool

11:11I think two more hours

11:13You okay?

11:14You're looking a little bit more flushed

11:15Breathe, keep breathing tan okay?

11:17Now we're in shit

11:18Who would have thought making one ravioli would be so hard?

11:21Yeah

11:33This is very exciting

11:35The very first challenge for taste of art

11:37And this is something that has never been done before

11:39Professional chefs in this setting

11:42They have six hours to create a dish that inspires us and makes us want to feel something

11:47They all look hungry

11:48They're all organized

11:50This is a different game

11:51What I expect to see is something that's amazing

11:53In terms of a dish that exemplifies what we're hoping to see

11:57Can you tell me about one of yours?

11:58Where my inspiration comes from

12:00It comes from the land around me in New Zealand

12:02Whether it's recreating claws on ducks feet or flying birds that turn into desserts

12:09The cool thing about this is that there are no rules

12:12They have the time

12:13They have the ingredients

12:15They've got everything they need to produce amazing techniques

12:18And use their minds in creative ways

12:20But like I keep saying

12:21It's all going to be about the flavor

12:23Absolutely

12:28We don't want shells at all do we Josh?

12:30Nah

12:31We are all good for shells

12:33We share it

12:37Okay, Pavzen bro

12:38I'll come back and I'll spread the crisps

12:40You get started making the gel

12:44This is looking very vibrant already

12:47Thank you

12:47What's on the menu?

12:48We're inspired to make a dish around the save the turtle movement by banning plastic straws

12:52I've always wanted to create a dish that looked like pick up sticks

12:55So we're going to make some edible plastic straws

12:58In the middle there'll be a raw beetroot sorbet

13:00We're going to cover that with black pavlova

13:01We're trying to do something which is completely black from the orchid

13:04Yeah

13:04When you try to dig into it you'll have all the colors in there

13:07What I like about this is that art can tell us so many things including being political

13:12And for you to draw in a story about conservation in your dish

13:16I think that's a really interesting thing

13:17It tells me a little bit about who you are and what you're interested in

13:20Which is really fantastic

13:21You're a very savory dude

13:23What do you think about this?

13:24I do love desserts

13:25I just like desserts to be not too sweet

13:28I think this one's all about striking the right balance isn't it?

13:31That's right, yeah

13:31Yeah

13:32Yeah

13:33Shopping?

13:36Then you've got the croquette

13:38No, I will do until here

13:41Because if you look at the picture

13:45We're going to strip them on the bottom

13:47We're going to use them as a skewer

13:48Which will fill it within croquettes

13:50We're going to represent the duck that actually represents us

13:53Which for us is perfect because we just came from Italy

13:56Have you ever been to Italy?

13:57I'm from the best part

13:59From Sicily

14:03Wow

14:03Hey

14:04That looks like the green bone

14:05A lot of chefs call it butterfish

14:07Awesome

14:08Tell us, what are you making?

14:09So we're planning to use the skein

14:11As the outside

14:12For use as croquette

14:13And the fish flesh

14:15We're going to make a mousse

14:16And a ceviche as well

14:17So one fish with three parts

14:19We're asking you today to create

14:21A dish that is inspired by art

14:24Does this artwork have a name?

14:26Green bones

14:27Green bone

14:28Yeah

14:28That's exactly what it says on the packet

14:30Yeah

14:30And we're going to use the bone as a plate as well

14:32Yeah

14:33So every single part we're going to use from this fish

14:35I want to know how will this dish show us who you are

14:39So the reason why we're making this dish is because where we're from

14:42I'm from China

14:43I'm from Korea

14:44It's close to the sea

14:45And now we're in New Zealand and we decided to use New Zealand fish

14:49Yeah

14:49What connects us is the sea

14:51Amazing

14:58We're doing parsley and tarragon little leaf twils

15:01That's going to garnish the rose ravioli

15:04Like it's growing out of the plate

15:06That's the idea

15:07Being a chef and cooking food is something I've done from a very early age

15:11And I wouldn't know what to do with myself if I didn't have that

15:14Taste of Art is a great way to introduce myself to the world

15:17And a great way to show off what I'm all about

15:21To see all these incredible chefs all in one room is amazing

15:25Cooking is everything to me

15:27And I really do want to find out as much as possible from everyone here

15:42This is the plastic straws made with sour pepper, carrot and isomalt

15:46Which is a sugar that you can shape when it's warm

15:49So we're going to dry these out

15:50Wrap them around a little tube and then it'll hold shape

15:53I see dessert as leaning into more of art

15:56I always find you can push the boundaries with technique

15:59And we could actually use that as our advantage

16:02To create something cool and throw it out of the park

16:05Yeah

16:08Hello

16:08Hey

16:14Wow

16:14Melissa here

16:16I'm so surprised

16:19Fangirl moment happening here

16:22How are you going?

16:23We've had one thing that didn't quite work out as we imagined

16:27What happened?

16:27Like we'll make some ribbons out of the beach room

16:30Yeah

16:30We're having a little difficulty in trying to get it as neat as we wanted it

16:34But we stopped at that point

16:35We just moved on with other stuff

16:37Yeah

16:38And now

16:38And giving it a go again to see how it's going to happen

16:41Exactly

16:42Is that the way that you handle problems in the kitchen is when things don't work out

16:46You take a breath, walk away for a minute, come back and try again when you're a little bit more

16:50centered?

16:51Is that your strategy for coping with the competition?

16:54Not just competition I think in life

16:56Yeah

16:56If you just start to panic like oh my god this is not working that is not working

17:00Yeah

17:00Be it kitchen or outside the kitchen it's not gonna work

17:03In the last hours and minutes of the competition do you think you'll be able to hold on to that

17:08call?

17:08I hope so I really really hope so

17:10What about you Pam?

17:11I hope so

17:12You're okay?

17:13You're looking a little bit more

17:14You're looking a little bit more flushty

17:21With the skins make it flat and dehydrate for a long long long time

17:29And it's 70% dry and you can cut it and you shape it

17:31Yeah

17:35When I decided to become a chef my mum didn't speak to me for two months

17:38Because no one in our family is doing cooking

17:41And she thinks it's not really nice like a dream job for girls

17:45So when I made that decision it's actually hard for my family

17:49But cooking makes me really happy

17:51Enjoy cooking

17:52Enjoy cooking

17:53Love cooking

17:55Cleaning the bone

17:56I think two more hours

18:02Duck comfy

18:03Yes sir

18:04I was roasting some duck wings and duck neck

18:06We're going to confuse slowly in duck fat

18:09Explain to me a little bit why this is going to be amazing

18:12This minimalistic taste of art

18:14Especially in Europe you've got a lot of restaurants

18:16You have like two ingredients or three ingredients

18:19And just elevating them a technique

18:20And to make it clean and have it inspired by

18:23I agree with that sometimes

18:24I only use a couple of ingredients

18:26Yeah

18:26Because the ingredients are so incredible

18:29And I think it's like really important as well to use

18:31Everything about the ingredients

18:32For example the duck

18:33Everything's got a perfect

18:34From the legs

18:35The neck, the breast, the legs

18:37Same with the beetroot

18:38Or like any other ingredient

18:40Yeah it can look simple

18:41But at the end of the day it's not simple

18:43So that's the goal

18:51I don't even reckon pass it because it's

18:53I think the seeds might be a bit of a weird texture

18:55I think texture is nice in addition

18:58It gives it a bit more of like a real look

19:01This one that you're getting there

19:02Getting there right?

19:02What's that one?

19:03The beetroot

19:03Beetroot

19:04Nice

19:06I can set the stones with that

19:18I'm making mashed potato for potato

19:21Tui

19:22Yeah

19:23We are going to bake it in the oven

19:25At a very low temperature in a mold

19:27So that we get the effect of corn and wheat

19:30It's going to look like that

19:31And it's going to be the crispy part

19:33Because with meat usually in New Zealand you pair potatoes

19:36But we are giving it our own twist

19:38And it's not going to be just mashed potatoes

19:40But that turned into something else

19:43And the flavors from South Africa

19:45So we've made our own peri-peri spice mix

19:47Which is going to be dusted on top

19:49Show me

19:50Show me once

19:51Better

19:57Shit

19:59They're cracked

20:04Not good

20:06Too fragile

20:08Just the pressure and the precision

20:10And the elevation of everything that we're trying to do

20:13We have to deliver excellence

20:16I think you just need more butter juice

20:18I need any more

20:22You know

20:25This is what the first one was like

20:26And then it just

20:27Shit

20:31I'm not sure what's going on

20:32To be honest

20:32They're just a bit too fragile

20:33Just trying to make them a bit more robust

20:36It's not going well

20:37We are under so much pressure to showcase what we can do

20:41There's a shitload of problems

20:58Today's challenge is to create a dish that is inspired by art

21:01And that also represents us as a team working together

21:06When we are ready we can blitz the ketchup

21:08And of course during the six hours

21:11I can be behind

21:13We help each other to make that fruit

21:15And especially everything we do

21:16We make taste everybody

21:18You know

21:18If I taste this what do you think

21:20Because obviously two minds are better than one

21:22We do Italian way

21:23Yeah

21:24By flavor

21:25Like mama used to do

21:27Do you need to rest it like a dough

21:29Especially

21:30Yeah

21:30So do you need to rest it

21:32No

21:33And do everything from cold

21:34No

21:35Tommy are we both doing the same thing right now

21:37We're praying to the ovens

21:39Yeah

21:40Yeah

21:40I was praying

21:40I was praying about marigot

21:42But yeah

21:45I'm going to roll the straws into little tubes

21:47It may not be ready but we'll just test one

21:52I'll portion it and then wrap it around my straws

21:57I've got to work quickly so that it's still warm and malleable

22:02Let's see through them as well

22:04So we're going to probably need about 50 of those I think

22:07Oh wow

22:09As the only dessert of this challenge

22:12You're already standing out

22:14Here's hoping that it's a success because there's nowhere to hide

22:17That's right

22:17Yeah

22:17Good luck

22:18Thank you

22:26That's a croquette that we did from confit duck legs

22:29We had some pickled beetroot inside

22:31And outside it's pane with some charcoal panko

22:34It's going to be one of the elements into the feather

22:37Into the feather

22:38Yeah

22:38It's going to be the crunchy part

22:40Nice

22:48That's good

22:52You think it's clean enough?

22:54I think it's clean enough

22:55So we put one snack here, right?

22:57Mm

22:57I want to do triangles too

22:59We're going to serve like outside

23:00It's going to be like this

23:02That's what the tail looks like

23:04So what?

23:05Throw

23:05Yeah

23:06I make a plan, you can do it

23:09I make a plan, you should never do it

23:11No

23:13Our timer

23:15No

23:18Timer

23:20Timer

23:21Timer

23:33Timer

23:33Gentlemen

23:34Hi

23:35Have I come at a crucial time in the juncture of your challenge?

23:38Feeling the pressure of the competition

23:39Have a few things not gone according to plan?

23:42Correct

23:42What?

23:43More than one

23:44Care to share?

23:45Um

23:46No

23:47Care to share?

23:49I wanted to make these little edible leaf twirls

23:53Yep

23:54However, two doughs that I've made have not been great

23:56They've been too fragile

23:58Right

23:58You're selling us a garden here

24:00So you don't want it to fall flat, do you?

24:02Absolutely

24:02No one likes that garden

24:03But I am hoping to get this work

24:04I'm just chilling down another dough

24:06Ah, okay

24:07So plan B is what you're about to do

24:09Yeah

24:09So we have all of our fingers crossed with you

24:11And then I'm just rolling a rose

24:12So I have to ask you

24:14When things don't go according to plan

24:16In this kitchen or in your own

24:18How do you cope?

24:19Well, it's all about centering yourself

24:21And realise why you're here and doing it

24:22I've got a kitchen full of very confident chefs

24:25Yeah

24:25Does it stress you out knowing that they're all standing behind you

24:27Watching potentially?

24:28No, not so much

24:29Yeah

24:29At EOSA we have an open kitchen

24:30So it's quite common for people to come up constantly

24:33Okay

24:34All the time

24:34And there will always be bad times to come and have a conversation with a chef

24:37But

24:37Yeah

24:37Like now

24:38Like now

24:39Wonderful

24:41Oh my goodness

24:53Blast chill these stones

24:55So we have made a raspberry jam

24:56Cooled it enough from a liquid nitrogen

24:58To have it hold a structure

25:00So that we can pour it into this warm cacao butter and ash mix

25:04Which will act as a barrier for this liquid to be inside

25:08And not ooze out completely

25:10Maybe cut it open it would probably be a bit cold

25:12At this stage it's frozen but we'll try and defrost the jam before you serve it

25:16So when you crack into that shell it should ooze out

25:19Now those stones are cool man

25:20Glad they worked there

25:24A rose for you Melissa

25:25Oh

25:26It's beautiful

25:27That is one ravioli

25:29One

25:30And how many backups are you going to make?

25:32Oh I'm probably going to make about six

25:33Yeah

25:34I'm sorry

25:37The fish skin we clean the scalp

25:40And the inside

25:42So now we need cut to the shape

25:47Tastes really good

25:50Crispy

25:53I did the raw fish the ceviches

25:55And cooked the mousse

25:56Now I roll them together

25:58Then this one roll have two kind of different textures

26:01And we will serve with the fish skin

26:03And we put this part back to the tail

26:06So that's like a tail part from the fish again

26:08Okay four

26:09Yeah we'll have four now

26:10Enough

26:11Yeah

26:18We should have

26:20Who would have thought making one ravioli would be so hard

26:23Yeah

26:25And we're in the chair

26:29Twills

26:29Of course we should have

26:39Just put it on the plate

26:44We are happy with the twins

26:45I think they look really nice

26:46And we did different temperatures

26:48Different timings

26:49Just to see which colour are we happy with

26:51What kind of texture crispiness

26:53Now we know what to do for the next two

27:00It would have taken you a little bit of time to make that

27:03Yeah

27:03Super intricate

27:04It looks so beautiful

27:06It almost looks like an artwork in itself

27:08I always feel like the best art comes from the purity of nature

27:13Look at that

27:13It's so amazing

27:15So what happens next

27:16We're going to put the fish tail back to the fish

27:18You're going to put it back on the end

27:19Yeah back on the end

27:21Have you done it before

27:22No I haven't

27:23You've never done it

27:23Yeah it's my first time

27:24Make sure you know every little detail

27:26Yeah

27:26You know me

27:27You don't want to mess a little bit up

27:29Yes sir

27:30Yeah

27:42There's no cracks

27:43Oh there's cracks

27:44Yeah there is

27:48Straight into the bin

27:51They're not working bro

27:53The leaves are not working

27:54I don't know what we're going to do

27:56We

27:56Getting everything right is vital to doing well today

27:59And I don't want to disappoint the judges

28:21I think it's working

28:22I think it's working

28:31Yeah

28:32I think it's working on the team

28:33Chefs use your time wisely

28:35You have 30 minutes to go

28:38Make it count

28:45Josh and Bailey

28:46It's been pretty tough

28:47Yeah

28:47We're still struggling with one element of the dish

28:49And we figure something out to replace it

28:51Are they strawberry leaves?

28:53They're strawberry leaves

28:54Wrapped in cling film and then microwaved

28:56With oil and the microwave

28:57Basically treat it like a deep fryer

28:59But without curling them up

29:03I don't think it's able to hold it

29:06That's quite heavy

29:08So let's see

29:09I'm going to cut it

29:10I'm going to cut it here

29:10Because this is less weight

29:19Now

29:20So we'll do this one side of the feather

29:22We can go to the top

29:24Like that

29:25Yep

29:25Painting the dots a bit like the hoia feathers

29:28As our golden pepper dish

29:36Fries some strawberry leaves here

29:37So still some texture

29:39But I am hoping to get this work

29:40I'm just chilling down another dough

29:42Ah okay

29:42So this is your

29:44That is like

29:44Backup plan

29:46Plan C

29:50Listen up chefs

29:51You have 10 minutes to go

30:04Oh it's too big

30:06Yeah

30:06I told you everything needs to be small

30:17This one doesn't want to stand up

30:19All right guys

30:20Time is up

30:21Your mise en place is done

30:24And now it's going to be time to play

30:27Fantastic

30:34Julio and Pierre

30:36You're up first

30:37You've got 10 minutes to play

30:38Let's do it

30:39Let's do it

30:40Julio and Pierre

30:41Nice

30:47Julio is doing his golden feather

30:49We have a pickled beetroot

30:50A croquette

30:51That we make from the legs

30:53And on the side puree

30:54Made from beetroot ketchup

30:58And duck

30:59And manuka glaze

31:00Yeah

31:00And we're finishing up with smoked manuka

31:03To give some smoky flavor

31:13And on the side

31:30We have beetroot ketchup

31:31To give some sourness

31:33And acidity into the dish

31:34Since we start

31:35We have this picture in our mind

31:37Yeah

31:37And I think

31:38Yeah we deliver it

31:39Yes ma'am

31:40I'm getting right up on the feather

31:41How are you going to do it

31:42That's the best way

31:43All in one

31:44Yeah

31:44Go for it

32:03I love how you've touched a bunch of endemic flavors of New Zealand

32:08You can taste the smoke in the croquette

32:10You get the sweetness of the manuka honey in the sauce

32:14Yeah

32:14I really enjoy the acidity of the beetroot ketchup

32:18I think it really matches with the fattiness of the duck

32:21The flavors are really on point

32:24But if I was going to give my negatives of the dish

32:26The meat of the duck

32:27It needs more seasoning

32:28And the skin needs to be rendered out a little bit more for more crispiness

32:35I think this is art inspired by art

32:38Which I really appreciate in bringing us something that is

32:41Bold, dramatic

32:43The black on black on black

32:45It's devastatingly chic

32:46So it automatically just peaks your curiosity as it comes up to the table

32:51To see the feather used in such great effect as a way to convey this beautifully crisp croquette

32:57That has such a contrasting soft beautiful texture on the interior

33:01Wonderfully considered a little bit playful but really respectful to this revered bird as well

33:06And in terms of meeting the brief resoundingly you've met the briefs

33:09Yeah big time

33:10Thank you so much

33:11Thank you so much

33:11Great job guys

33:12Thank you

33:12Awesome

33:12Thanks man

33:16All right next up Yashan and Roy

33:20Let's do this

33:21We cut this fish same size as this triangle

33:29Seasoned it

33:31And I went to the usual gel in case the flour don't stay with the ceviche

33:35Yeah

33:37Any color you want

33:38Just small one like this

33:41Yeah

33:45Wow

33:52It's dramatic it's absolutely gorgeous

33:55The reason why we choose this fish because grain bones

33:59From the fattening from this fish we decided to bring two texture

34:02So we did a mousse in the middle bring the softness and we managed the ceviche

34:08We bring some usual gel to give the acidity and the outside crispiness is fish skin

34:15The food itself is art when we think about art what comes up like sculpture

34:21color everything comes up from the fish itself

34:24It looks like a New Zealand sculpture I mean talk about green though

34:29I think we should taste it

34:30Yeah let's check it out

34:32Wow that's so cool

34:34I'm eating mine off the bone

34:53The dish is beautiful in a visual way it just really sparks a lot of interest on the eye

34:58It's a great idea I'm almost a little bit jealous of it

35:05The skin's got a really cool crispiness to it

35:08I love the texture of the fish I think you've really kept the beautiful simple integrity

35:16there of the actual green bone itself the fish you haven't messed with it you've used it to your advantage

35:23and it's just crisp fresh amazing little bite

35:28When you look at something like this it really reminds us that nature is the ultimate inspiration for art

35:34and by stripping everything back and showing us the spine of the fish you're doing that in a raw visceral

35:41way and I think coming from Australia to New Zealand I feel blessed to have been able to experience this

35:47dish

35:48You guys did an amazing job I would give you a round of applause that's really cool

35:52Good job thank you thank you sir next up Josh and Bailey

35:57Go Josh

36:03I am shaking like a leaf

36:07I am shaking like a leaf

36:07Do you want to almost find the finished sauce?

36:10Yeah it's good

36:11Do you want to shake past that?

36:15All right I think we're good bro

36:22Okay done

36:23Shall we?

36:24Good job

36:25Here it comes

36:29We're feeling really confident about this dish that we've produced

36:33The visuals are there the stories there but we don't know what to expect

36:39Hopefully the judges enjoy

36:47Here it comes

36:49Here you go

36:59Inspired by the late Sir Michael Hill we've taken one of his doodles of a man holding rose

37:05So we've replicated that rose today with a tomato pasta raviolo filled with a blue cod mousseline

37:12And then a wild herb velouté

37:15I'm super excited to try it

37:17Yeah

37:21Wow look at the lines through it

37:23Beautiful cross-section

37:38You created something that felt romantic and turning that raviolo into a rose that was such a beautiful way to

37:45present who you are

37:47I think the flavours were absolutely fantastic

37:49Everything was beautifully seasoned

37:50The mousseline had a lovely light texture to it

37:53It's unfortunate that you ended up needing to put plan C instead of the twill on the plate

37:58You have the fried strawberry leaves but they still looked beautiful

38:01They still added to the dish and gave us the feeling that you wanted

38:05So I really do appreciate that

38:07That was a cool dish

38:08The raviolo in itself

38:10When I cut into it

38:11It had all the little correct columns with the little bits of mousse and the four compartments in it

38:16It was really tasty

38:18But the centre of the ravioli was a little bit undercooked

38:25Next up

38:27Ankita and Tan

38:39I'll check on the beef

38:40I put the sauce on

38:45Yeah, put the sauce on

38:47Then, then, then

38:48Breathe

38:49Keep breathing Tan, okay?

38:50Don't get nervous

38:51Breathe

38:52Here's got the beef

38:53That's it

38:54That's good

38:56We ready?

38:57We are ready

38:58Yeah

39:04Nature is art

39:05And here is a piece of that

39:07Yeah

39:08This is Wagyu

39:09The mushrooms

39:10We pickle them in mustard pickling

39:13We call it achar

39:14The potatoes which are such a big part of meat and potatoes

39:17We try to encapsulate that with a twill for you

39:35It's definitely like a walk around the park

39:37It's got everything going on there

39:39There's so many different textures

39:40The beef is really tender

39:43Juicy

39:43The crunch of all the fresh uncooked vegetables

39:47Versus the texture of the twills

39:49It was a maximalist wonderland on the plate

39:52There are these South Asian flavours and Southeast Asian flavours

39:56The mustard oil and the pickle really woke up the palate

39:58Which was super lovely

39:59And the pops and the crunches and the earthiness was really fun as well

40:04So

40:04Definitely a lot of flavour

40:05Yeah

40:07Up next we got Tommy and Danny

40:12Let's do a little base on it

40:13See that little licorice and rubble

40:18Now use that sawback

40:21It'll kill the sugar so it makes it a bit less sweet

40:25Oh nice

40:27With that beetroot gel first I reckon

40:28Yeah

40:29Heaps of jams and we stick everything to the jams

40:32Ribs

40:32Okay I'll do the herbs

40:36Yeah I think that's probably enough eh

40:38Brilliant

40:44The dark theme of black and red

40:47It's our way of showcasing a bleeding turtle

40:50We made edible plastic straws using menta pepper, carrot and isomalt

40:53wrapped it around some coconut yogurt

40:55We don't like desserts that are too sweet

40:57So we have a raw beetroot sorbet in the very middle

40:59Lots of textures of black sesame rubble, dried sponge, burnt peblovo

41:03A little bit of black licorice and some pickled grapes for a bit of acidity

41:06And then stones made with raspberry jam which you can crack and it sort of bleed into the dish

41:23I love the way it's not too sweet

41:25It has this really cool earthiness

41:27It's quite light and almost airy and all of the little intricate details in the recipes that you've done

41:34Like this straw you think you're eating plastic and then it just evaporates in your mouth

41:40It's a great dish

41:41Thank you

41:42There's something chaotic about it on the plate but when you eat it

41:46Everything comes together in a beautiful sense of cohesion both on the plate and on the palate as well

41:51So I really appreciate that it's a masterfully constructed dish

41:57Art can be many things including being political and it can be very powerful

42:01And so I really appreciated that there is a story attached to

42:05Why it feels so dark and intense and visceral fantastically done very very impressed

42:12Thank you great job guys

42:13Thank you so much

42:14Appreciate it

42:18We would like to win the first challenge

42:19Yeah we'd love to win the first challenge

42:29Well done everyone

42:30I am so impressed by your creativity and your flavours

42:36This is exactly what I was hoping for

42:39Well done guys

42:40I love how everyone's so different

42:41Everything looked really amazing and artistic

42:44But to be honest

42:46Everything was so close

42:48Talk about kicking things off with a bang

42:51Yeah

42:51I should mention

42:52No teams will be eliminated for this first competition challenge

43:01Tommy and Danny please step forward

43:06Yashan and Roy please step forward

43:10Your dishes were the best two of the day

43:14That's fine

43:16But there can be only one winner

43:23Yashan and Roy

43:25You are the winners of our first taste of art challenge

43:32Surprise

43:34We always didn't expect that

43:37As we said no one's going home

43:41The next challenge though

43:43There will be a huge advantage for the winning team

43:48Thank you so much

43:50Well done

43:52I feel released but second one coming

43:55Yeah it was only the first one done

43:57Yeah so released a little bit but now it's again

44:04Be quiet they're coming

44:06We want you to show how food and story can merge together to become a living edible fantasy

44:12That glows from the inside

44:15I've never used sound or light

44:17No

44:17Wow

44:18It's quite trippy actually

44:21The winning team receives a huge advantage

44:25That's a very impressive dish

44:27This was flawless

44:29Congratulations you are safe from our first elimination

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