- 7 hours ago
- #realityinsighthub
Taste of Art Season 1 Episode 4
#
#RealityInsightHub
"If you enjoyed this video and want to support our team by helping us fund our late-night coffee needs, please donate via PayPal! ☕️
A small act – a big impact. Thank you all so much! ❤️"
Donate at: [https://www.paypal.me/ngaxo]
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: https://www.dailymotion.com/user/realityinsight
👉 THANK YOU ⭐❤️❤️❤️⭐
#
#RealityInsightHub
"If you enjoyed this video and want to support our team by helping us fund our late-night coffee needs, please donate via PayPal! ☕️
A small act – a big impact. Thank you all so much! ❤️"
Donate at: [https://www.paypal.me/ngaxo]
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: https://www.dailymotion.com/user/realityinsight
👉 THANK YOU ⭐❤️❤️❤️⭐
Category
😹
FunTranscript
00:01Welcome to Taste of Art's first elimination challenge.
00:05We've got to nail this.
00:06Yes, we do.
00:07It's got water in it.
00:09I do think it's just a little bit too safe.
00:12And because of that, I'm Kidder and Tan.
00:15Your time with us has come to an end.
00:18Each team must craft three distinct fine dining snacks
00:22that integrate Best Foods mayonnaise
00:24into your elevated and artful creations.
00:27Did I just hear a little bit of a bickering?
00:30A little bit too sweet.
00:32That's like bending my brain in a really good way,
00:35which is exactly what we want.
00:37Congratulations.
00:37You are safe from the next challenge.
00:47We walk in the studio and see this massive fish tank,
00:51beautiful power and some mayonnaise.
00:54We were lucky to say
00:56it's not an easy competition.
00:58It's definitely getting harder.
00:59We will try the best we can do.
01:02We can do things better.
01:03It's actually improve for ourselves too.
01:09And there were four.
01:11Welcome back everybody.
01:13Today is going to be another huge challenge.
01:17One where we really want you to dive in.
01:21Best Foods mayonnaise is the world's number one
01:24and New Zealand's favourite mayonnaise.
01:27And today we want you to make it a meaningful part of your dish.
01:31We like to call this challenge Kiwiana Meets the Sea.
01:35Each team must craft three distinct fine dining snacks
01:39that integrate Best Foods mayonnaise into your elevated and artful creations.
01:45Your inspiration is from the bounty of New Zealand's ocean.
01:49We have sustainably farmed Fovopawa and Manaki White Bay from Bluff.
01:55As well we have beautiful kinna and local crustaceans from the ocean.
02:00If it swims, clings or even hides under a rock, it's fair game today.
02:07Each snack must be a stand-alone refined bite.
02:11Best Foods mayonnaise must be included in each dish.
02:15Not just a smear on the plate, but a structural or flavour enhancing element.
02:20Give us something that is going to be magnificent and blow our minds.
02:23Lucky for you all, today is not an elimination.
02:28But the team that impresses us will be safe from the next elimination.
02:32Alright, you got it? Get creative, get inspired.
02:36You have six hours, let's go!
02:43Okay.
02:45Obviously the more we keep going, competition gets tighter and tighter.
02:49There's less people to compete with, that means more chance to get eliminated.
02:52It gives us more drive, I guess, to push harder.
02:55I'll make the mayo sponge first.
02:59I really want to get the immunity on this one.
03:01Seafood is something that I eat every single day,
03:04so I'm feeling pretty confident with what we're going to produce.
03:07The competition and the standard is only going to increase,
03:10especially after seeing what's been produced already in the challenges.
03:13We need to step outside our comfort zone more to deliver excellence,
03:17but in a weird and wacky and wonderful way.
03:26I'll start the bisque first.
03:27Yep.
03:28After that I will start cooking this crayfish.
03:31So we won't win this time, I'm going to save for next one.
03:34Just making my mayonnaise ice cream there, Denny.
03:37Yeah, so, cream fish, mayo.
03:39Yeah, maybe some citrus.
03:41A bit more bright, a bit more citrus.
03:42Hello, gentlemen.
03:44How are we?
03:44I'm very excited to know what you're going to be cooking us.
03:47Tell us about your snacks.
03:49So we have some green bone.
03:50Yeah.
03:51That'll be the base for a little filo sandwich with mayonnaise ice cream.
03:54Mayonnaise ice cream?
03:55Ice cream sandwich, yeah.
03:56There you go.
03:57So I can get it clear, you're making a fish ice cream sandwich.
04:02Yes.
04:02Wow.
04:03You really are taking that humble idea and elevating it.
04:07That sounds fun.
04:08That's like bending my brain in a really good way, which is exactly what we want.
04:12Also over here, it may smell terrible.
04:14We're actually purposely burning some onions to make a little burnt onion jam.
04:17Yep.
04:17That'll be kind of like the Marmite flavor that we're going to put into our mayonnaise
04:21enriched scroll dough.
04:23So like a steamed bun.
04:24A mighty scroll is what you're making.
04:26Sounds delicious.
04:27Yeah.
04:27I agree.
04:28And third.
04:29I'm planning to do like a honey toast, smithered with lots of honey and butter and caramel agenda.
04:34Oh, stop it.
04:34So we're going to use that as a base and then we have some crayfish on top.
04:38The smithered with some like smoked butter.
04:40Almost like a smoked butter hollandaise, seasoned with sort of kombu and bonito.
04:45Beautiful.
04:46Smilled with some meal.
04:48We're going to make a snow out of that mayonnaise.
04:50Sounds so awesome.
04:51This is what we're hoping for.
04:52This is truly exciting stuff and I can't wait to see how these turn out for you.
04:58Do you like kenna?
04:59I love kenna.
05:00I don't think there's anything from the ocean that I don't like.
05:04Yep.
05:05Amazing.
05:06Yashan and Roy, what's going on over here?
05:10I'm doing a bisque out of this crayfish.
05:12Yeah.
05:12Oh, beautiful.
05:13And then I will cook the tail separately and I will wrap it in the kawakawa list.
05:17Yeah.
05:17To cook and serve inside the kelp.
05:19That's snack number one.
05:21Yeah.
05:21So it's the tail, a bisque, kawakawa flavours served in the kelp.
05:27Yeah.
05:27And what's snack number two, Roy?
05:29I'm going to cook some pawa.
05:30Yeah.
05:31So we're going to mix Asian cuisine and Western cuisine with New Zealand nature.
05:36So East meets West celebrated in Aotearoa.
05:40Yeah.
05:41I love that.
05:41And what ingredient is your third snack?
05:44So it's a kenna and a white bay.
05:46We'll do a traditional steamed egg custard inside of the kenna shelf.
05:51Yeah.
05:52And we will to manage some white bay on top.
05:55Yeah.
05:56But it will cook separately just to give them more texture and more favourite into it.
06:00How are you feeling about this challenge?
06:01Are you excited about celebrating New Zealand seafood?
06:05Yeah.
06:06It's really exciting.
06:07And I want to make sure I season you now.
06:09Yeah.
06:11Good luck.
06:12Yeah.
06:14So I just added a bit of the squid ink so that our fry bread looks like a pebble once
06:20it's cooked.
06:22When creating three snacks, sometimes it can be more difficult than creating plates of food
06:27because you have to compact everything into such a small bite.
06:31It's got to be a real explosion of flavour and technique and texture.
06:34This is going to be a great way to display the skills that I've learned over my years.
06:38This is something I'm very passionate about and so I'm excited.
06:43Just crushing up some yuzu skin that we dried.
06:46That will be the seasoning for our mayo snow.
06:48So in here I've got our ruined mayo, which has just been cooked in the pan until it splits.
06:53And then we'll use that oil.
06:54Fold that through.
06:55And it'll snow.
06:58No, it's not up to the top.
07:00Two pieces.
07:01It's not up to the top.
07:02It's growing.
07:02We should.
07:03Ciao.
07:04Ciao.
07:05Ciao.
07:05Did I just hear a little bit of a bickering?
07:07Yeah, a ton of it.
07:08We always do.
07:09Yeah.
07:10Italians are intense.
07:11That's your creative collaboration coming out.
07:15That's how good things come out.
07:16I would say like we were looking for perfection.
07:18Yeah.
07:19Tell us about the perfection of your three elevated snacks.
07:23So we're going to do like a Jaffa cake.
07:26Okay.
07:27So Kina Jaffa cake, let's say.
07:28Classic kiwi little snack.
07:30Classic kiwi snack.
07:31And then green leaf mussels.
07:33We're going to make like a edible shell.
07:35Shell.
07:36And then inside it's going to be like green leaf mussel mousse.
07:39We're going to add like some Italian spicy.
07:42Oh.
07:43Then we go to the beach and you want a fish and chips, but at the same time you want
07:47an
07:47ice cream.
07:47So we thought to do like a fish and chips.
07:50So it's like a little ice cream sandwich basically.
07:52Did you know that there is another team that is also doing an ice cream?
07:58We just heard it.
07:58We just heard it.
07:59From far away.
08:00Well, I guess it's just the better of the ice cream.
08:02So now we have a battle.
08:03We are Italian.
08:04Yeah.
08:04You know, we are famous for gelato.
08:06Yeah.
08:06So we can not miss this.
08:08Okay.
08:08We have to win.
08:09We should.
08:10We got to win this win.
08:12We'll try to recreate something new for the judges.
08:15It's always challenging.
08:16Yeah.
08:16We just said to keep going.
08:18We want to win.
08:21What is happening?
08:23Look at this.
08:24Is this going to work, Bailey?
08:25Is this crazy idea going to work?
08:27Playing with that can be a little bit dangerous.
08:31I was unsure of what I was eating.
08:34You are safe from the next challenge.
08:43I think everything is going swimmingly, wouldn't you say?
08:47Today's challenge is to celebrate the endemic Thai Moana of Aotearoa using best food mayonnaise.
08:55We need to create three snacks that blow the judges away.
08:58We've got six hours to cook and ten minutes to play.
09:01Yes.
09:01Nice.
09:02Everything is going swimmingly.
09:04Hi, Bailey and Josh.
09:06What is happening?
09:06Look at this.
09:07Tell us about the dish.
09:08Today we're using Queen Power, Blackfoot Power, Kina and Hoisters.
09:13Incredible.
09:14What are the snacks that you're making?
09:16We don't want to over complicate anything.
09:18We want to show off the natural beauty of the impeccable ingredients that we have here.
09:22The idea is to make each snack resemble its true form.
09:26So hopefully when we present it to you today, you won't see the snack straight away.
09:30Okay.
09:30And it will be a bit of a mystery where to find your snack.
09:32Love that.
09:33If we've done our job correctly.
09:34Fantastic.
09:35Tell me about the snacks.
09:36With the power, we'll have some shaves, Queen Power.
09:39We're going to make a parfait from the liver and freeze dry that.
09:43And we're also going to serve that with a little bit of fry bread.
09:46So hopefully it's going to look like a stone, almost a little bit like a power.
09:50The oyster, we're going to recreate the oyster shell so it's edible.
09:54And serve a chawan mushi inside, made from the oyster and the mayonnaise.
09:58That's your favourite.
09:59And then we're going to do a kinapai.
10:01Wow.
10:02Kinapai.
10:03We're really embracing the kiwiana.
10:05A little play on words, perhaps more of a tart, but it will make sense once it's put together.
10:09Yep.
10:10How will you integrate Best Foods mayonnaise into your snack?
10:13We're going to make a kinnamasalata using the mayonnaise.
10:17We're going to use the mayonnaise to set the chawan mushi.
10:20Yep.
10:21And we're also going to use the mayonnaise to set the parfait that we will freeze dry.
10:24Great.
10:24Sounds incredible, eh?
10:26That's a menu I would order.
10:28I hope we do you proud.
10:29Yeah.
10:29Good luck.
10:33Looking on track so far.
10:39Gonna make smoked butter hollandaise that would go on like a little beautiful crayfish.
10:44Winning a competition on this national level, I think it's really important and will show
10:48that we mean business.
10:51Well, I don't know about you, but I am very excited about these snacks.
10:55These four teams, they're on fire.
10:57We've given them the best seafood in the world to work with.
11:01These flavours are close to my heart and to see what these guys are doing with these ingredients
11:06is epic.
11:08They've upped their game.
11:09They're more competitive.
11:10They've got way more confidence and they're in to win.
11:13They're busting out some cool ideas.
11:15So it's exciting.
11:16Well, what I love about this challenge is, of course, taking such a humble pantry staple
11:20and they're integrating it in their own unique way, which is really awesome.
11:24The mayonnaise in general is so common on a sandwich, but they're really elevated.
11:28You've got shards, you've got powders coming out, ice creams.
11:33It's just showing beyond what mayonnaise can turn into.
11:36It's magical what they're all thinking of in their heads.
11:39I think one thing is for sure this is going to be one hell of a tasting.
11:44You ever seen an octopus light before?
11:47No.
11:47Neither have I.
11:48Yeah.
11:49I like an octopus lampshade.
11:54Pop that in the freezer.
11:55Hopefully it sets.
11:58Wish them good night.
12:06Did I see some kawakawa in there?
12:08Yes.
12:09Kawakawa.
12:10Involved in the cooking of seafood is always an amazing application because it's so different,
12:15has a pepperiness to it and adds like a huge impact to the flavour.
12:19So I season the butter with the lemon juice and salt to keep the colours.
12:23So I will roll inside of the cup and back to the oven.
12:27So I will serve, slice, as a snack.
12:30Awesome.
12:31Every time we are thinking like how we're going to place the presentation.
12:35I'm not sleeping nowadays.
12:36I cannot sleep.
12:38I keep thinking, keep thinking.
12:40And I realised artist is really hard job.
12:48Are you going to try this one now?
12:50Hey.
12:50Kino koi.
12:51Oui chef.
12:53Kino kou baki.
12:55Looks good now.
12:56Yeah, it looks amazing.
12:58Paki paki, eh?
12:59Paki paki.
13:00It's f***ing yummy.
13:06Paki paki.
13:08Oh cool.
13:09That means clapping mouldy.
13:13I'm finishing the mussels now.
13:15After that I make the shells.
13:18And then pickle them.
13:22What's going on guys?
13:24Yeah, we're good.
13:25Got the beautiful green lip mussels there.
13:26Yeah, just slightly cooked.
13:28What's your inspiration today for plating?
13:30We wanted to get back to our memories or our family really.
13:33Uh, my grandfather used to paint seaside scenario, beach scenarios.
13:37That's pretty cool.
13:38Yeah, thanks.
13:38Crazy like the both of us because my mum does the same.
13:40She painted like, like coastal area from where we're from.
13:43Mm.
13:43Yeah, we want to recreate that into the dish.
13:46Yeah.
13:46Trying to push now and then finish up strong.
13:48Awesome.
13:49Well I look forward to trying everything.
13:50Yes sir.
13:50Yeah, thank you.
13:55Try.
14:05The kaka is quite strong.
14:06I think one leaf is enough.
14:08Four leaves is too much.
14:11I make a seaweed mayo to balance this.
14:15What do you think?
14:17Try.
14:18Try everything.
14:19Right?
14:20The kawakawa.
14:22We know it's overpowered the crayfish.
14:25Too strong.
14:27We can't fail.
14:29The little mistake can just let us go.
14:39Whew.
14:40Okay.
14:41Take it from one side.
14:43Yeah, you got it?
14:45It's beautiful.
14:46Nice.
14:46Today's challenge, we are creating three distinct fine dining snacks that hero best food mayonnaise.
14:53Using the bounty of New Zealand Ocean.
14:55That one is a mayo sponge cake.
14:58Super happy.
14:59I think it came even better than what we thought.
15:02Today's challenge, we have six hours to cook and ten minutes to plate.
15:05The winner will be safe for the next elimination.
15:08Nice.
15:09One is done.
15:10Should we make a good cake?
15:11Yeah.
15:12Not just a pretty face, you know?
15:14That's me.
15:17How are you going, chef?
15:18Hi, chef.
15:18Is this an oyster shell?
15:20This is.
15:21Awesome.
15:21What's it made out of?
15:22Is it like a pastry or...?
15:24Flour, water, a little bit of dashi, soy sauce.
15:27How are you doing so far?
15:28We're almost at the point of, like, trying the bits and pieces together.
15:32We tried a few tastes of the Kinner tart.
15:34So tell me, plating-wise.
15:35So the inspiration is coming from the natural seabed.
15:38I go diving for as much as I can for power and kinner and stuff.
15:41So we're essentially going to recreate that and build an underwater world.
15:45We're trying to give a fully immersive experience to the judges where they have to dive or find their snacks.
15:53And I'm feeling confident that this is going to be a pretty strong dish.
16:07Hello.
16:08How is your snack time going?
16:10Going well.
16:11Going well.
16:12Time goes faster.
16:13Time's going faster today in this cook.
16:15That's very interesting.
16:15Where are you at with your prep?
16:17So we tried one crab fish already.
16:19Yep.
16:19Which we were just a little bit of seasoning.
16:22Oh, that's very smart.
16:23Yeah, because the kawakawa is quite strong actually.
16:26It covers the sweetness of the crab fish.
16:29Right.
16:29So we're going to reduce the kawakawa amount.
16:31That sounds smart.
16:32Especially when you're highlighting endemic flavours of Aotearoa, you really want to make sure that everything sings but doesn't cover
16:41each other up, right?
16:42We also tried the power already.
16:44Yep.
16:45Everything goes well.
16:46Okay.
16:46So now we just need to do the kina mixture now.
16:49Yeah.
16:49The egg mixture.
16:50Yeah.
16:51Oh, you're about to steam it?
16:52The kina.
16:53Make sure.
16:54Tastes.
16:55Fantastic.
16:55Yeah.
16:59And here I'm doing a potato biscuit for the fish and chips next.
17:03All the protein are prepped.
17:05Yep.
17:06We need to do gels.
17:07I'm going to do the gels now.
17:08Yeah, I think the gels is the first.
17:10Muscle is pretty quick.
17:11So we're doing orange, charcoal and blue.
17:14Yeah.
17:20Pinwheel.
17:21Pinwheel.
17:22Little scrolls.
17:22This is a burnt honey jam.
17:24Yeah, I'll give it a go.
17:25So just burn half the onions and then the other half, you like, cut down with sherry vinegar.
17:30And you have the amazing flour of power there?
17:32Yeah.
17:33Took the livers out.
17:34And then these ones are going to go on top of the scrolls and then finish with some lemon
17:39oil and those livers, we used half of the livers to do like a parfait on the scroll over there.
17:45So these are going to be steamed?
17:46Yeah, yeah, yeah.
17:47And then we've got a little duck liver parfait we're going to pipe underneath this raw power.
17:50And what about plating inspiration?
17:52I wanted to like dip into the winter so our ice cream sandwich snacks can be played on a super
17:56cold slate.
17:57It was almost like snow.
17:58We've got a bit of building to do for our structures.
18:01We're trying to do a dome made up of an octopus which will be like a handle to actually hold
18:06that closure.
18:07That sounds hectic.
18:11Nice.
18:12In our dish it's going to be a seawater gel and it will be like one of the parts of
18:18our scenario.
18:19Hello.
18:20Hello.
18:21I need information.
18:24That's going to be part of our beach.
18:26Yeah.
18:26So it's kind of a prop.
18:28Okay.
18:28Really.
18:29How are you planning on stepping it up a notch and hopefully vying for immunity?
18:32I think this time we want to be a bit as well provocative.
18:36Yeah.
18:36In some way.
18:37Oh, provocative.
18:38Yeah.
18:38Yeah.
18:39So something then it looks like something but it's not.
18:45Love that.
18:46Yeah.
18:46I love when flavours confuses my brain and then it still works but you don't know why.
18:52That's exactly what I love so.
18:53It's taste of art so it's about challenging the mind, challenging the senses and challenging yourselves creatively.
18:59So that sounds fantastic.
19:01Yes ma'am.
19:04We're trying to make our version of a baklava.
19:06So what we have here is the filo pastry and then in the middle melted butter with heaps
19:11of mayo in there and a touch of icing sugar.
19:15We'll have like three of these with nine layers of baklava in our ice cream sandwich.
19:21We want them super flat but crispy and flaky.
19:24I'm going to cook with weights on it.
19:27Nice and tight.
19:29And that goes in the oven until it's cooled and brown.
19:37Parfait.
19:38Oh yeah.
19:39Parfait, parfait.
19:40Power parfait.
19:42So this is our power parfait.
19:44Using the liver of the power.
19:47We're going to gas it up.
19:48Put it in some liquid nitrogen so that it freeze dries.
19:52But it's still airy so it's not too dense as well.
19:56Incorporating some magic is not something that we typically would do.
20:01Is this going to work Bailey?
20:03Is this crazy idea going to work?
20:05Well I don't know.
20:06I've never seen it before.
20:06You said you'd done it right?
20:08No.
20:08Of course not.
20:09Everything's first.
20:10I forget.
20:10This is the first time for everything.
20:11I've absolutely no idea what I'm doing here.
20:13Oh okay.
20:17Pretty stoked with that.
20:19Oh it's growing.
20:20Almost looks like the coral.
20:22Down in the deep blue.
20:23Yeah.
20:24Power parfait meringue.
20:27It's something new and it's definitely hard to pull off and execute 100% when you haven't practiced any of
20:33this.
20:39What are you thinking?
20:41It's very flat.
20:42Yes.
20:43I don't think it really works is it?
21:03That's f***ing yummy.
21:13I think we just like, we just f*** off the fruit stride idea, we just call it parfait and we
21:19put it inside.
21:20Yeah.
21:21I always want to make sure that the food that we deliver is the tastiest food in the competition on
21:26the day.
21:27I don't want to hide behind the smoke and mirrors.
21:29It's very important to me that ultimately the soul of the dish is the story, the why and the flavour.
21:35Do you want to just mince up some of the power and deep fry it until it's crispy?
21:40Oh yeah.
21:41That'll be the texture.
21:42Okay.
21:42Because freeze drying this, you lose the flavour of it.
21:44I don't want to do something for the sake of doing it and it not be tasty.
21:47Yeah.
21:49All right teams, you have 10 minutes to go.
21:53Yes chef.
21:55I think score on the other side.
22:00I'll get a cigarette caviar cut off the vine.
22:03Yeah.
22:04I love doing monotonous jobs.
22:07So this is squirting dough for our edible muscle show.
22:11Just plug in some holes so that the dough doesn't rise.
22:14So when you cook it in the oven it crisps it up quicker.
22:20Is that good?
22:21Yeah, that's sick.
22:26I'm mixed with white bear as well.
22:28So now you have white bear and kina inside.
22:35So you're my lestrone number?
22:36I was just about to say.
22:37I'm kind of building this world for our snack to go in.
22:41Snack.
22:41Snack.
22:42Snack.
22:42It's kind of like a puzzle, you know?
22:44You've got to make a lifelike, make it practical at the same time.
22:47Kina.
22:47Kina.
22:49Kina.
22:49Power's under there.
22:50Roy, those two ruck will be hot.
22:53Okay?
22:54Okay.
22:54Chefs, time's up.
22:55Your six hours is over.
22:57Ka pai.
23:01Nice to meet you, brother.
23:02How you doing?
23:02We were rushed today.
23:03We could have done with a couple extra hours.
23:05We only end up having time to taste one thing at the end of it.
23:08Yeah, I think we need to be safe from this next elimination.
23:15Tom and Danny, you are on.
23:17You have ten minutes to play.
23:19Let's do it, bro.
23:20Let's go.
23:23I'm going to cook the crayfish.
23:26Okay, the steam bun's going in.
23:29This is a chocopan bread covered with lots of honey and butter.
23:35Nice bread, looks good.
23:38Got the mayonnaise ice cream here, churn that.
23:42We're going to season our crayfish with some brown butter chives and lemon zest.
23:46I'm plating the cracker.
23:48Got the butterfish we just cured at.
23:52That's hot.
23:54There we go.
23:57Okay.
23:59Cool, I'm happy with this.
24:01This piece de resistance, this octopus beddy.
24:04Do you want to do the steam bun?
24:06Okay.
24:06We want the negray to stick to each other.
24:11Get the coals cranking for the smoky thing.
24:14Yeah.
24:16And may I snow?
24:18Yeah.
24:19Okay, I'll keep going on.
24:20Are we good to go?
24:21Yeah.
24:22Yeah.
24:32Oh, my God.
24:34Ha.
24:44For our trio of snacks today, we're going to have ice cream sandwich.
24:47So a filo pastry.
24:49In the middle, we'll find some green bone cured with yuzu and ice cream made up of mayo.
24:53On top, we'll have some ash, nori and icing sugar.
24:57Following up that, we've made a honey toast.
24:59We have some beautiful crayfish and then we've made a snow out of the mayonnaise on top.
25:03And finishing, we've made a steam bun scroll.
25:06On top, we have a pate made with power livers and some duck livers.
25:09And then on top of that, some raw fovo power.
25:12Really cool presentation.
25:14Everything's its own little work of art.
25:16I love the smells that are coming out of this.
25:20I think it looks absolutely stunning.
25:22Everything is sparking curiosity.
26:04The first little cracker, love the texture inside it.
26:08The paste exploded.
26:09It was like.
26:11And then I thought it was really gently seasoned.
26:13And I liked that because you could really bring out the sweetness of the fish.
26:18I love the textures of it.
26:20It just shattered beautifully.
26:22You've taken so much care between the layers.
26:25That's really where filo shines is to get that gorgeous texture,
26:28but also to maintain structural integrity because you have a crudo inside.
26:32I thought it ate beautifully and the flavour of the green bone fish gets really enhanced
26:36by everything else that you've done.
26:39Scrawl bun.
26:41Really cool.
26:42Oceanic.
26:42I would say the only let down for that.
26:45The liver overpowers the seafood.
26:50So the strongest flavour is the duck liver.
26:53And I think the power was lost.
26:56As a bite, it was delicious.
26:58But I do agree with Bourne.
26:59I feel like the sliced power was more a texture than it was a flavour.
27:03However, it was nevertheless a really tasty snack.
27:09This crayfish was just so perfectly cooked.
27:12I love the way that it was smoked.
27:14I love the flavour of the mayonnaise through the dish.
27:17It's just so well done.
27:19The chocopan I loved.
27:22Like the most elevated lobster roll you've ever had.
27:24The texture of the cray was sublime.
27:27So I think all in all, a trio of fantastic fine dining snacks.
27:31What we're asking of you in this challenge is to integrate a beloved, ubiquitous,
27:37best foods mayonnaise into these fine dining snacks.
27:40And I think you did largely a fantastic job.
27:43And I'm very impressed.
27:49Alright guys, up next.
27:51Pierre, Julio.
27:53Let's do this.
27:57I'm gonna start on muscle.
27:59Do the ice cream and do the rest.
28:03This is a mousse made from all the trimming of the muscle.
28:08And Nduja.
28:12We are doing a jaffa cake.
28:14Orange jelly on the bottom.
28:17We want to replicate that jemmy flavor that you have on the jaffa cake.
28:23We're very proud, very happy about what we've done.
28:28We really incorporate the mayo into the snack.
28:32What was asked from the judges.
28:34We know that it was going to be really great.
28:37We're ready to go.
28:41It's like a little beach.
28:43You see the ocean?
28:46Cute.
28:52That's our snacks on the beach.
28:55We're gonna start with our revisitation of the jaffa cake.
28:59We have kina, orange, and mayo sponge.
29:03Then we're gonna go for our green-lipped mussel.
29:07We have on the bottom a mousse that we made from all the trimming of the mussel.
29:11Pickled fennel, chili, mayo shard.
29:13And the last one, it's our toast and hop fish and chips.
29:16Inside there is a mayo ice cream.
29:19Ceviche or green bone.
29:21Potato biscuits.
29:22Crispy potato glass.
29:24And crispy white bay.
29:26Amazing.
29:27Really cool.
29:28I'm not familiar with jaffa cake.
29:32This is a kiwi thing.
29:36This is a kiwi.
29:38Thank you too.
29:45Thank you very much, ye, jeez.
30:10That was really fun. You took us to the beat.
30:12Thank you. Thank you.
30:14We'll start off with the Jaffa cake.
30:16I loved this.
30:18I like that you hollowed out the centre,
30:20you filled it with the kina,
30:22and what I worried about is that an orange-flavoured cake
30:25might overpower the delicacy of the kina,
30:28but it absolutely doesn't.
30:29You get that beautiful citric burst,
30:32and then you have that beautiful oceanic, ozonic flavour
30:37that only sea urchin can give, and it was absolutely stunning.
30:41It was quite magical, the way that the orange worked with the kina.
30:45The kina was lovely,
30:46but I think the bread's a little bit too sweet.
30:50Your ice cream sandwich,
30:52I think the biscuit is just a tad too thick,
30:55and I can't believe I'm saying this,
30:56but maybe a little too salty,
30:57because I can't taste the fish as much as I would like.
31:02It could be a little bit more delicate,
31:04so it could showcase the fish a little bit more.
31:08The mussel.
31:09This might be the coolest thing I've seen you do so far.
31:15At first glance, just assumed it was a shell,
31:18and you were serving the mussel back into it.
31:20Where you have wow factor is the fact that you've made this cracker
31:23that has this gorgeous crunch to it,
31:25and then you have all of these layers of flavour going on.
31:29You have that wonderfully vinegary, acidic pickled mussel,
31:33and then you have that warming nduja underneath,
31:35and it's just enough that it gives a richness and a depth to the dish.
31:42I love pickled mussels.
31:43I love that flavour.
31:45Super kiwiana for me.
31:47All those three things.
31:49I really like that you've focused on basically one flavour.
31:53You've chosen to give us a blast,
31:56an expression of the beautiful kaimoana.
31:59The usage of the mayonnaise is really great through everything.
32:03All in all, this is a really fun set of snacks,
32:06and I think you did a spectacular job,
32:08as well as integrating the mayonnaise into each of the elements.
32:11Thank you so much.
32:15We're pretty happy.
32:16We always take feedback on board and try to keep getting better.
32:20All right, next we have Josh and Bailey.
32:25Let's do this!
32:28Fried bread's all done?
32:30Yep.
32:33I've got the pickled aubergine seaweed going on.
32:37Can you make sure the power's hot and you can start constructing?
32:40Wait.
32:48Probably the sexiest pie you've ever got.
32:50We achieved what we set out to do.
32:53We've got everything, eh?
32:54Yeah.
32:54We've got the power, the oyster and the kinner.
32:57Feeling confident that this is going to be a pretty strong dish.
33:12With an ingredient as perfect as a kinner is on its own,
33:15when you can do almost nothing to it
33:17or completely nothing to it and it's perfect,
33:20playing with that can be a little bit dangerous.
33:42Our selection of snacks today is called taonga moana.
33:46One of the snacks you will find is a kinner kopaki,
33:49a take on a potato top pie using a kinner masalata,
33:52chilli and smoked dried roe shaved over the top.
33:55For the oyster next, you have the shell made from the oyster juice,
33:59a chowamushi made from the fruit of the oyster
34:01and then a variety of caviars and seaweed.
34:04Your power snack consists of a squid ink fry bread
34:08filled with a power liver parfait
34:09and then queen power shishimi on top.
34:14Hey!
34:48The way you treated the powa in multiple applications was really cool because you're showing applications of what powa can
34:56do beyond the textures that we're very familiar with.
34:59It had a lovely depth of flavour, so I liked that it made me think.
35:04The powa and the fry bed, it was delicious. There were some really nice textures there, and the dish itself,
35:10flavour-wise, was sensational.
35:13The oyster, I loved the textures. The shell, the creaminess, the plumpness, and then all the little snaps of all
35:22the caviar. Seasoned on point, my mouth is still salivating.
35:27I thought the oyster shell is just such a vision of luxury in and of itself, but the fact that
35:33you could eat it is very, very cool.
35:35Not only that, it gave a really lovely crunch and became a vessel for all of these multi-layered flavours
35:42and textures going on that were bound in that lovely, rich, mayonnaise-y, velvety texture, which is part of the
35:48brief.
35:51The kina tart, super sexy on the palette. It's creamy, oceanic, sweet kina. The top has amazing seasoning. The tart
36:01shell's really light. Such an amazing texture. Snapping, almost like glass.
36:07Tiny little bit of spice there, which I think is really good. The acidity, the seasoning's absolutely perfect.
36:13I think with an ingredient as perfect as it is on its own, when you can do almost nothing to
36:18it or completely nothing to it and it's perfect, playing with that can be a little bit dangerous.
36:26But I think you did a fantastic job.
36:29The tart shell, it's very light, but it holds within it this really airy, foamy, but velvety and rich flavour
36:36and texture of the kina. I think it celebrated it beautifully.
36:39What you've given us here is paying homage to the beauty and the bounty of the ocean and New Zealand's
36:48kaimoana in a really, really brilliant way.
36:51The three combined together, man, what an amazing hit to the brief, subtle bits of mayonnaise through everything. You did
36:59a great job.
37:00When it comes to presentation, this is Taste of Art. It's blurring the lines between food and art. You have
37:07my huge respect that you're able to do that with such elegance and sophistication and finesse. I think you've done
37:14extraordinarily well. Incredible work.
37:16Thank you so much. Great job. Thank you.
37:18Feeling relieved. The feedback was almost all positive. Hopefully we get to secure ourselves immunity.
37:26Yeshan and Roy would like to taste your dish next. Yeshan and Roy would like to taste your dish next.
37:29Yeshan.
37:35Which size? This one.
37:39We put the white paste in the egg now. How much kina do you want? No, no. Kina inside here,
37:45straight. Just straight.
37:47White paste? Yeah. Let's go.
37:50Mm.
37:51To the plate.
37:52Crepe paste plate.
38:01The power.
38:03We're going to pour the oil on top, so still keep it tender.
38:07We're happy with what we've done, but we are nervous.
38:12Waiting for a judge to taste our dishes.
38:23We have a cut.
38:25Oh.
38:25To see what we cooked today.
38:27Oh, this is beautiful.
38:28That's so cute.
38:30That's so cool.
38:32Yeshan and Roy, what have you made us?
38:34Everything from bluff. That's why we're drawing the map. For start, we have the power, which is the only farm
38:42in New Zealand. So we use everything from the power.
38:44The second one is fresh kina. We use the white bay. The last one is the crayfish. I wrap the
38:51crayfish with kawakawa and the butter. So give the pepperness from the crayfish.
38:57Fantastic. And how did you integrate Best Foods mayonnaise into your snacks?
39:00The texture, like creaminess with the power.
39:04Mm-hmm.
39:04The seaweed mayo, classic. And give the mossy and umami flavor with the dish.
39:28Yes.
39:42Ah-ha.
39:56Nicely done.
39:58Firstly, I loved this because not being from here, just to be able to really understand the geography of Aotaroa
40:06and to see where this beautiful seafood is coming from is a very, very cool thing.
40:10And I love that you illustrated that yourself.
40:13Let's start with the kina.
40:16When you presented us with this beautiful steamed custard, I love the lines of the whitebait.
40:22There's just something so artistic about how they are in nature.
40:25So to be able to celebrate form is really lovely.
40:28And as you dig through the layers, you get that beautiful oceanic kina at the bottom.
40:34This was just a bite of pure luxury.
40:37The texture of the custard was sublime.
40:39It was creamy and soft.
40:41Man, what an elegant, silky, beautifully played dish.
40:46When I started eating the top of it, the whitebait, it was light.
40:50And then when I went into the kina, it just oceans it out.
40:54The creaminess and it all comes together.
40:56The sublime dish really impressed me.
41:04The cray, it just looks so simple.
41:07But it's anything but.
41:09Firstly, the cray is beautifully cooked.
41:11But the visual of the seaweed mayonnaise belies the power within it.
41:15Because when you eat it all together, it is explosive with flavour.
41:20You have that deep-seated umami.
41:22The texture of the mayonnaise was really luxurious and luscious, which is something that I think plays so well and
41:28is such a classic combination.
41:30And it was just a really surprisingly simple bite.
41:34No cracker necessary.
41:35Just the pure, unadulterated cray, dot of mayo, but done in the most masterful way.
41:41The crayfish, it looks so simple.
41:44And then you get this seaweed flavour.
41:47The crayfish was cooked so perfectly.
41:50But the power of the mayonnaise, man.
41:52And the broth, super sexy, silky.
41:55The acidity and levels of the flavour on point.
41:58Together, an incredible dish.
42:01Moving on to the power, he showed a great amount of restraint in the dish and just let the flavour
42:07of the power do its thing.
42:09Simply done.
42:11In an elegant way.
42:13Scoring it so that the texture was great.
42:15It still had a nice bite to it.
42:17Really promoting the flavour of the power.
42:21All the snacks were a really beautiful explosion of New Zealand kaimoana.
42:28Done in a really elegant way.
42:29I'm impressed at your kukuri.
42:31I'm impressed with your restraint.
42:34Congratulations on that.
42:38Yeah.
42:42Seeing what all these teams are putting up alongside ours, the competition is getting harder.
42:47I'm super impressed with what we've put up so far.
42:50Of course we want to win.
42:53We asked you to be inspired by where Kiwiana meets the sea.
42:58What you gave us was a true celebration of kaimoana, the bounty of the ocean.
43:04Josh and Bailey, Yashan and Roy, please step forward.
43:10Both of your snack offerings blew us away.
43:14Yashan and Roy, your snacks showed us finesse and restraint.
43:19Josh and Bailey, yours took us beneath the waves and made us think.
43:23The winning team gave us layers of oceanic flavour, texture and ultimately perfection on the plate.
43:31Or should I say rock?
43:34And that team is Yashan and Roy.
43:40I didn't expect we were going to win this game too.
43:44We were surprised.
43:45I'm really happy that we made it.
43:48It means that we have to dig deeper and think harder to get through to the final.
43:54Congratulations.
43:55You are safe from the next challenge.
43:57The rest of you lock it in.
43:58It's going to be a big one.
44:00Alright, well done.
44:03We definitely want to win.
44:04But we have really strong competition.
44:08We try our best.
44:12Today we're celebrating another iconic Kiwi brand.
44:16We want to challenge you to present your dishes in a way where food meets art.
44:21One team will be going home.
44:23I don't want to go home.
44:28It's inedible.
44:30You officially have my attention.
44:32It's dry.
44:33It's overcooked.
44:36That's why your time with us has come to an end.
Comments