Taste of Art Season 1 Episode 2

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Transcript

00:00Oh

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

00:13We have hand-picked some of the best chefs from all over Aotearoa

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'm deeply impressed and superstar

00:40chef Vaughan Mabee

00:43He catapulted Amersfield restaurant into the world's best list

00:47He's 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 see

01:04Redefining the lines between food and art Wow, that's so cool, but only one can claim the trophy

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

01:23I

01:23Be quiet, they're coming

01:26Whatever

01:27Quiet

01:29No, you be quiet

01:30I am being quiet

01:32I can't be quiet

01:34Yeah, when we're walking in the studio, we're actually surprised

01:37Especially the sounds

01:39What are they doing at our place?

01:41I think they're humans

01:42We don't like them

01:45Weird

01:46It was super dim

01:47Didn't know really what to expect

01:49But I came around the corner and

01:51Creepy, creepy voices

01:52Yeah

01:54But also like the lights looking pretty awesome

01:58I don't think they've watched for a while

02:00It was kind of a fun scenario

02:03With the little voices and lights and everything

02:06Compared to the first challenge

02:07Yeah, definitely

02:08Yeah, definitely

02:08It was different

02:10I wonder if we're gonna find our way home

02:21Welcome everybody, how cool is this?

02:24I hope you've all been to Luma Enchanted

02:28It's a multi-sensory light and sound sculpture wall

02:32It's the heartbeat of New Zealand

02:35It's only opened recently and is quickly becoming an unmissable attraction

02:40I was fortunate enough to visit as I arrived and I found it truly remarkable and very, very inspiring

02:47So inspiring in fact, that we've come up with a challenge based around it

02:52This is a cool challenge

02:54We want you to create a unique character or realm drawn from Aotearoa's myths and landscapes

03:02Creatures or legends

03:05And reimagine them through the glowing lens of Luma Enchanted

03:10We want you to show how food and story can merge together to become a living edible fantasy

03:17I want to see visual plating inspired by light and art

03:22Give us a taste of New Zealand that glows from the inside

03:27The winning team receives a huge advantage

03:31They will be safe from elimination in the next challenge

03:36So there's a lot riding on your Luma Enchanted inspired dishes

03:41That got your attention, didn't it?

03:46Alright, your time starts now

03:48You have six hours, let's go!

03:53We really want to win that advantage

03:55Yeah

03:56Because that would mean that we are safe

03:58And have a fun challenge while everyone else sweats in the kitchen

04:01Yeah

04:02What's the plan?

04:04We really need to incorporate forests into it as much as possible

04:07Moss around and stones and light

04:11You know Diwali, the festival of lights?

04:14Yeah

04:15That's so much like Luma

04:16When you are shopping in India for Diwali

04:19On the streets with the lights, the installations

04:22So what if we combine it together?

04:24I know it sounds crazy, but it makes sense

04:27It just, it makes sense to me

04:30Sounds like a good idea

04:36Okay

04:37Okay

04:40Quail is the bird of choice

04:41Lovely

04:42What we're choosing to go with using the quail

04:45Being that it's found in the bush or found in the forest

04:47And wanting to get that real forest feel

04:50As if you are at Luma Enchanted

04:52Hopefully blow the judges away

04:53So I do liver

04:56Yeah, cook the liver

04:57Nice

04:59This one as well

05:00We'll put it in that

05:03One, two, three

05:04I think that should be good enough

05:06Sweet, so a couple of quick jobs just making the chilli jam for later

05:10Because that needs to set

05:11Yes

05:11We're just going to juice some apples with the skin on

05:13So you get the colour

05:14It would actually be cool to win this challenge and you know

05:17Be safe for tomorrow

05:18Today everyone's bringing their A game

05:20It feels like the calibre has increased

05:22Everyone's sort of settling into their flow

05:24We have to give our A game as well

05:29I'm just going to cold smoke this fresh green apple juice

05:33Tell us, what are you working on today?

05:35So our dish is based around bioluminescence

05:38Particularly in the ocean

05:39Yeah

05:39Which is caused by a phytoplankton

05:41When you wave your hands through the water

05:43Yeah

05:44And everything glows at night time

05:45Exactly

05:46So that's magical

05:46So we wanted to create like a mythical world by the sea

05:49Yeah, so we are trying to do a dish with mussels

05:52And trying to make a bowl with ice

05:54Let's see how it goes

05:55Can I smell fermented chilli?

05:57Oh, it's a chilli jam that we are trying to do

05:59Very savoury, right?

06:01It's going to be a chilled dish

06:02We're just smoking some green apple juice here

06:04That'll be the base of our dressing

06:06That'll be set on a world that will create

06:09Little lakes and moss and you know

06:11Ah

06:12Yeah, it sounds like you got your work cut out for you today

06:15We love seeing you wanting to dream big

06:17I mean this is the kitchen to do it in

06:19We love that

06:20We push, you know, always pushing

06:22Good luck guys

06:22Thanks brother

06:31So Josh, how are you feeling about this challenge?

06:34Uh, it's something different

06:36Yeah

06:37I've never used sound or light in any of the food that we do at the restaurant

06:40No, it will be very interesting I think

06:44And I think there's more motivation as well

06:47As we can be saved from the next challenge

06:50I think that's amazing

06:51Absolutely

06:59There's some lovely looking livers there

07:02Yeah

07:02Do you want to tell us about the dish?

07:05So we all make a duck liver

07:06And we all make a sugar nest

07:09Which is the really traditional Chinese way to make a bird nest

07:14And then we're going to put the liver, which is the bird, in the nest

07:18How will the livers be treated?

07:21We're going to make a parfait

07:22Yep

07:22And we're going to put the cracker under

07:25And we have the different flavours on top of the liver as well

07:28Okay, so you'll have a cracker, a liver parfait

07:31And then there'll be different garnishes of different flavours going on top

07:35Yeah

07:35And those will be the birds inside a sugar nest

07:38Yeah, and a sugar nest can eat as well

07:40So it brings sweetness to the dish

07:42Perfect

07:43Oh, wonderful

07:43Well, that reminds me of the mower installation at Luma

07:47Where there's the giant nest

07:49And then the huge glowing orb of the egg on the insides

07:53Yeah

07:53That's where the nest come from

07:55Oh, awesome, that's cool, eh?

07:57Well, good luck guys

07:58Yeah, sounds great

07:59Thank you

08:05This is our coconut manuka tea vinegar for our dressing

08:09So we're just going to like simmer that slow, slow

08:12So it doesn't burn off any of the acidity of the vinegar

08:16I have goat cheese filling for our kawakawa roll

08:25So that's a good root

08:26Yes

08:27Mushroom is there

08:29We are very curious as to what you're going to be creating for this challenge

08:33Yeah

08:34Yeah, I'm super excited

08:35Yeah, something different, yeah

08:36Using local herbs and different proteins

08:39At the same point we want to as well change your perception of how to eat this small snack

08:46All these small snacks

08:46And then we're going to do it

08:47So it's going to be like a lot of UV lights and the food will change color

08:52Yeah

08:53Wow

08:53I love having my perception change

08:56Yeah, I think when you went to Luma the first time you go in, you don't expect and then boom

09:01I see some escargot or as we would say snails here, eh?

09:04Yes, sir

09:05Yeah, yeah, yeah, you guys been outside looking around for those

09:08Yeah, yeah, yeah

09:09I mean we're going to work with so much local ingredients between mushrooms and herbs

09:14Just like the Kawakawa, eh?

09:16Yeah, we want to really have like different type of level for you

09:21Yes

09:21Well we look forward to it, good luck today guys

09:23Thank you so much

09:24Thank you so much

09:24Great

09:26Okay, next I'm going to do the mushroom

09:28We definitely want to win the immunity

09:30We're just focusing on what we are doing and try to do the best

09:34Yeah

09:34And try to think out of the box and do something different

09:38Yeah

09:39Yeah

09:40It gives us more drive I guess to push harder

09:42It's positive

09:43Ah

09:45Wow

09:46It's quite trippy actually

09:47It could be epic or it could go incredibly wrong

09:51Very impressive dish

09:54This was flawless

09:56Congratulations, you are safe from our first elimination

10:14We're going to do zesting lemons

10:16After the lemon I'm going to try to blanch the Kawakawa, see how it rolls

10:20Today's challenge was using Luma Enchanted as the inspiration to our dish

10:25We got six hours to cook and ten minutes for plating

10:29And the winner of today's challenge is safe for the next elimination challenge

10:36We definitely want to win today's challenge

10:38We definitely want to win today's challenge

10:41We definitely want to win today's challenge

10:56Amazing

10:57Hello

10:59Hello

11:00Hello Melissa

11:01Tell us Luma

11:03Inspiring a dish

11:05What is the dish?

11:06So Luma reminds both of us about Diwali

11:10Yeah

11:11Which is a big Indian festival of lights

11:13So awesome

11:14And you celebrate lights and it's just like Luma

11:17Yeah

11:17But on the streets and there are installations everywhere

11:20Yeah

11:21What if we recreate that on a plate

11:23Wherein each little snack is an installation for you

11:27But flavours from Diwali and Indian street food

11:31So tell us about these snacks

11:33There are three different snacks

11:35The first one is rasam

11:37Which is a tomato based broth

11:39It's from down south

11:40And that's what all the aromas that you're getting

11:43I like spice

11:44Yeah

11:44Give me the spice

11:45Alright

11:46So what is this second snack?

11:48We are doing the North Indian version of shat

11:50Yeah

11:51Awesome

11:51And it's going to look like a nest with an egg in it

11:54So a little bit of sour, a little sweet

11:56Yeah

11:57And crunch

11:57Yeah

11:58And the third one would be an ice cream

12:01It's called kulfi

12:02I love kulfi

12:03It's a mango based kulfi

12:05I love that it sounds like a celebration of flavours

12:08All through India

12:09But also through the lens of Luma

12:12So bringing these two parts of your life together

12:15Which is beautiful

12:16Thank you

12:17Thank you sir

12:17Yeah

12:20What are we making Josh?

12:21Like right in this moment

12:22Every part of the quail

12:23Every part of the quail

12:24As much as possible

12:25And the truffle of course

12:26Because it's a beautiful ingredient

12:28This is looking pretty lax

12:30End of the season eh?

12:32Yeah probably the last one

12:33So shaved truffle under the skin

12:35Of a quail breast

12:37Essentially doing like the quail in the bush

12:39We thought Luma, forest, birds

12:42Do you want to tell us about the

12:44Yeah

12:44As a nod to Tani Mahuta

12:46The god of the forest

12:47We really want to create a story around him

12:49And I think we're really excited

12:51Really looking forward to this challenge

12:53Awesome

12:53You got the hearts too?

12:54Yeah

12:55So we're using as much of the bird as I possibly can

12:57Just got the fat and the bits and bobs rendering there

13:00That are going to go through a nut mash

13:02With some of the sautéed hearts going through it

13:04And then what are you doing to the legs?

13:06Legs we're going to confit

13:07And then reduce it in a sauce

13:09So you have like a sticky soft leg

13:11And then we're going to do some pickled quail legs as well

13:13So we're really using the whole thing of the bird here

13:15Well hopefully your dish answers the age old question

13:18Which came first, the quail or the egg?

13:31Just butterfly it a little bit or?

13:32This one?

13:33Yeah

13:33I'm trying to do like a squid made up of fresh coconut

13:41Coming from Indian heritage

13:42We had abundance of coconut

13:44And we thought let's turn it into a squid

13:47We'll go like this

13:50Walking around and chatting with all the teams

13:53They've all got a great story around what they're doing

13:56Absolutely

13:56I think from small birds to sea creatures

13:58What we want is light, colour, movement

14:01And that immersive experience that only women can bring

14:06100%

14:06They're talking about sugar birds nests

14:08To snails over there with kawa-kawa

14:11It could be epic or it could go incredibly raw

14:16They're all professional chefs

14:18The calibre and experience

14:20The creativity and the passion

14:22I'm just excited to see what they do

14:24This is what you get when you ask professionals

14:28To really push the boat out

14:34We're going to try now the cotton candy machine

14:38So we are going to make the sky of our forest

14:41That's going to be clouds

14:45What colour are we going to do this?

14:46Blue?

14:48I mean we don't want to do blue

14:49We want to do like white

14:50No, we need to do whitish

14:51We can try with sugar

14:52And see how they react

14:54Good work, huh?

15:01Sizzle

15:05Some great smells are going on over here

15:07Yeah, it's the start of the sauce here

15:09How badly do you want to win this?

15:11I was really disappointed with myself

15:12On the first challenge

15:13Yeah?

15:14Yeah, I really want to win this

15:15Yeah, I can see your face now

15:17There's that competitive fighting spirit

15:19That is just

15:20Yeah, absolutely

15:22I mean we're all chefs

15:23We're all going to take criticism personally

15:24Even though you're told not to

15:25But that's what we do

15:26We put our absolute life and soul into this career

15:29You're obviously one of the best chefs in the world

15:31You know how hard you've worked to get there

15:33Hopefully one day, you know, I'll come close

15:35Yeah man, you're young and hungry

15:37And what you've been showing us so far man

15:40You're on your way

15:40So keep pushing man

15:41Thanks chef

15:51And look at that texture

15:56Glossy, velvety, rich

15:57You got a little bit for us to try?

15:59Yep

16:09Is it finished?

16:11So we're going to pick some beetroot

16:13With red wine vinegar

16:14And give some mercy

16:16Merci

16:17How are you feeling so far?

16:19Nervous

16:19Nervous?

16:20Tell us

16:21I mean everybody's a really good chef

16:23Yeah, because you're walking into challenge number two

16:25You were the victors

16:26Everybody's looking at you to beat

16:29Yeah, it's not an easy competition

16:31Everyone have good experience

16:33Yeah, everyone was so good

16:35Everyone deserved to win

16:36What are you guys going to do

16:37To make sure that you stay on top?

16:42Drink

16:43Oh shoot

16:44That's not always the best way to finish

16:52Who's behind guys?

16:54Yeah

16:55Hi Tommy

16:55Hello

16:57This is our new team member

16:58Tommy

16:58So now Tommy, if you just crack on with this

17:01Yeah, chef

17:01Yeah

17:03Chef

17:04Switching teams, musical cheers

17:05Yeah

17:06I'm just joining the Aosta team for a second

17:08To help puff my prawn cracker

17:10So we have raw prawn cracker

17:12Blend it to a powder

17:13Pop that in the fryer

17:14And then it'll just puff up

17:18Is it yummy?

17:19Yeah

17:19Are you sure?

17:20Hopefully, yes chef

17:21Make it nice

17:22Yes, chef

17:22Make it nice and make it close

17:23Yes, chef

17:24That's right

17:29What do we got over here?

17:31Rassum

17:32Do you want to taste the rassum?

17:33Yes, I would love to taste the rassum

17:34It's from the south of India

17:36This is for dish number one

17:38Yeah

17:39It's the water installation

17:41What's a tiny little texture in there?

17:43It's really good

17:43It's from the lentils

17:45There are two kinds of lentils

17:46That we roasted and ground

17:47Wow

17:48Made our own spice mix

17:49And then introduced it into the broth

17:52Because you said you love spices

17:54Then I don't have to hold back

17:56No

17:56And I can do the authentic way

17:57No, no, no

17:58And I made it authentic

17:58Do what you want to do

18:00Yeah, I'm keeping it as traditional

18:02As we do it back at home

18:03Awesome

18:04There's a lot riding on today

18:06We need to push ourselves

18:07Not just our creativity

18:08But our technical skills

18:10And elevate the flavors

18:12We really want to win that advantage

18:14So it has to go perfectly

18:26What's that?

18:26It could be more

18:30Do you think it's good?

18:31Oh, it's perfect

18:35Do you want to do the muscles?

18:38Today's challenge

18:39We have to create a dish

18:40That's inspired by Luma Enchanted

18:41The winner will be safe from elimination

18:44This challenge will matter a lot

18:46On showing our competitors

18:48We main business

18:48And we are here to win

18:49Just pick and throw some

18:51Ash and salt

18:52Prawn crackers

18:53Kind of looks like

18:54Eatable little pebbles

19:01Well we had a little bit of a zoom

19:02Around the different workbenches

19:04And there are some cool things going on

19:06From a chef perspective in particular

19:09Is there anything that's worrying you?

19:11To be honest

19:12When I tasted the lentils

19:14It was like it needs more seasoning

19:15But the whole dish isn't put together yet

19:17Mm

19:18So we don't really know now

19:19You did mention the parfait

19:21Didn't feel finished to you just yet

19:24Not really

19:25But they're talking about other elements around it

19:27Like pickled beetroot

19:28And other things

19:29So it might all come together as magic

19:31Too early to tell yet

19:32Yeah

19:33Just took her some time

19:36Yeah

19:36Sorry guys

19:36Is it okay if we turn the lights off one second?

19:39Yeah

19:40Yeah of course

19:40Thank you

19:42Oh

19:43Oh

19:48That one we can keep

19:51Yeah

19:52Yeah I think black is good

19:53Perfect

19:53Thank you so much

19:54Thank you

19:54Yep

19:54Some cool colours going on there

19:56Yeah

19:57That's really cool

19:58What is reacting to the black light?

20:00This is manuka

20:02It will react to the UV light

20:04Just manukahana

20:05And it turns bright green like that

20:07Under a black light

20:08And it glows under a black light

20:08Who knew?

20:09I never knew this

20:10Food

20:11It's always been in my blood

20:12Since the young age

20:14I want to experimenting and do something different

20:17That's why I study chemistry

20:19And I connect that into the food

20:21I start to travel around

20:23Learning new technique

20:24Learning new culture

20:26Playing with ingredients

20:27And I try to do something the other chefs

20:31They don't think about

20:32And create something unique

20:34And as well like

20:36It's kind of like blowing your mind

20:46What are you doing?

20:47Just tossing my legs

20:48You know?

20:49Do you want some worms to toss?

20:50Do you want to try?

20:51I'd love to try

20:52Yeah

20:54Sabotage

20:56They're really good

20:57Can I try?

20:57It sounds like crispy chicken skin

20:59Hey I'm going to try it too

21:02I'm just saucing with a kind of bit of curcuma salt

21:05Oh nice

21:06It's yum

21:06Yeah

21:07Yeah

21:07Yeah that's literally

21:08Meal worms right?

21:09Mhm

21:13Some sculpting going on here

21:15Yeah

21:15And I'm seeing serving boxes

21:17Yeah

21:17We're creating like this world that you might find by the ocean

21:20Little rocks, little pockets of moss

21:21Yep

21:22What we see when we have a little ice bowl underneath

21:25Yep

21:26Wow

21:27I can't see much of this edible on the bench right now

21:30Are your preps done?

21:31Almost

21:32We are waiting for a couple of things to freeze

21:34A couple of things to get marinated and stuff

21:36Yeah

21:37But confident at this point?

21:38Feeling good?

21:40Love to hear it

21:41Yeah

21:4713, 14 pieces

21:49We want to make some vinegar mixture

21:51Vinegar, olive oil

21:54And just some thyme there

21:58With the butcher

21:59We are cooking it in the red wine vinegar

22:01To give more sourness to the parfait

22:03Because the parfait is quite rich

22:05We are cooking it separately

22:07In the soube machine

22:16Nice

22:17I see mealy worm

22:18Yes ma'am

22:19And you are not just throwing them on as a garnish

22:23No

22:23You're actually intentionally placing them

22:25I can see them

22:26Yes

22:26Weaving their way through

22:28It's going to be one of the little bites

22:30Yeah

22:31I get the sense from you and also from everybody else

22:33That you've seen what you all can do now

22:37Everybody's stepping it up

22:38Yep

22:38Do you feel the same about what you're doing too?

22:40I'll definitely try to push

22:41Excellent

22:42As hard as we can now

22:43Here we go for the win, huh?

22:44Yes ma'am

22:51How is everything going?

22:53Testing time

22:54Right

22:54Yes

22:55The stakes are so high, right?

22:56Yeah, nobody wants to be the first team to go

22:58No, of course not

22:59So there's no room for error at all

23:02No room for error

23:03Nut and quail heart mash

23:05So macadamia, quail hearts

23:07Good amount of pepper, salt

23:09Really rich

23:10Good texture

23:10Yeah

23:11This is our nettle puree

23:12So really fresh but still earthy

23:15Herbal

23:15You look really organised and you seem really confident

23:19Yeah

23:19So here's hoping you have it in the bag

23:21Nice

23:21Thanks

23:22I think everyone's found their feet

23:24And it doesn't take us long to get used to our environment

23:27So that we can perform at the best of our abilities

23:30It is clear that we're surrounded by some really talented chefs

23:33Which, yeah, I suppose makes us more hungry for victory

23:50Today's challenge is to use Luma Encharted as inspiration for our dishes

23:58This challenge is really important to us

24:00Because we want to be safe from elimination going into the next round

24:06So it's just not holding its flame?

24:08No

24:08Maybe we'll have to use smoking chips as well as that?

24:11Yeah

24:12Just so we get enough smoke?

24:14Yeah, that's not a bad idea

24:15Just like that?

24:16Yeah

24:17Alright guys, you have 10 minutes to go

24:19I hope you've been tasting and testing

24:22Because it's on

24:23No mistakes today

24:24This is Taste of Art

24:35Do you think this ice is better?

24:37I think so

24:38Tell me the second

24:40We're the only ones that ask for carpenter tools

24:43You've got to be Italian to be crazy like this, I think

24:49Two or two?

24:50Yeah

24:50The best thing is to try everything, you know?

24:52Yeah

24:52You need to be on point with your own palette before you give it up

24:55Because competition's tight

24:56You're holding?

24:59I think it's beautiful

25:00That's pretty cool actually

25:02Lloyd, we're going to go a bit like this

25:03One, one, one, one

25:05One colour each

25:06So one is in the middle?

25:07Yeah

25:08I just fry some papadabu

25:12Mmm

25:15These little edible things that I see?

25:17This is lights

25:17Oh it's lights?

25:19Yes sir

25:19Wow, Luma get ready

25:21I can't open this

25:22Do you need a real man to do it?

25:24No

25:25Oh

25:26Ice bowls

25:27Yes

25:30Beautiful brother

25:31Awesome

25:32Look at her

25:35Alright chefs, your time is up

25:38Your Maison Plus looks epic

25:40You're going to have 10 minutes to plate up these wonderful creations

25:43With the inspiration of Luma

25:50Alright Julio, Pierre, you have 10 minutes to plate up, let's go

25:55We're ready

26:07So Julio, I already put the cloud on and the stars, so just waiting for skewers of snails

26:13Are you looking?

26:14Yeah, pretty good

26:15Pico Pico is done

26:17Coming up with the middle ones

26:20If you want to do the Kawakawa, I almost finish here

26:23Perfect

26:23Alright

26:24And we're ready to go

26:25Nice

26:26Lunch

26:27Ooh

26:40By the mystical light of the night, we reveal a magical world that will change your food perception

26:48Roots sink into the soil, snail and insect move through the underground

26:53While clouds and stars watch from above

26:56We tell a Luma journey between Earth and sky for you to discover

27:03Nicely done

27:04Enjoy

27:05Okay

27:06Let's start with the worms alright

27:07Let's start with worms

27:31What do you think?

27:33I mean, to be honest, you've met the brief.

27:36It's definitely like a little journey through the garden

27:39and I felt like a little kid

27:41because it feels kind of enchanted that you could be in luma.

27:46I think it's an impressive creation

27:48and you've got all these kind of little mesmerising flavours.

27:51A lot of them are endemic flavours of New Zealand.

27:54I think Team Italy has come to Aotearoa for sure, so good job.

28:00Thank you so much.

28:01This is not just a plate of food, this is a whole experience

28:05and that is exactly what we asked for.

28:07I love how the flavours and the textures

28:09really echoed the forest beautifully.

28:11You have that beautiful yam cracker with the mealy worms

28:15and it's sort of salty and crunchy

28:17and a really great way to whet the appetite.

28:19And I think the goat's cheese really balanced nicely with the kawakawa.

28:22The crunchy elements from the pika pika and the flour,

28:26one's salty, one's sweet,

28:28and then you go into the star and the cloud.

28:31You're really taking us on this beautiful journey upwards,

28:33as you mentioned.

28:35It's exactly delivered as promise,

28:37which makes me very happy,

28:39very thoughtful, very considerate

28:41and deeply immersive.

28:43Well done.

28:44Thank you so much.

29:14This is the egg inside the nest.

29:18This is a coriander and mint chutney.

29:22That's a tomato rasam.

29:25And now the mango kulfi.

29:51This is Luma, inspired by the lights of Diwali,

29:55and we want you to have a walk-through Indian street food.

29:59Awesome.

30:00How do you feel now that it's up here?

30:02It feels so surreal to be presenting to you guys

30:05food from my country.

30:07So we hope that you like it.

30:37Having a good time?

30:39I love it when people would bring their own style into it,

30:42and you've definitely done that.

30:44Yeah.

30:44Cool presentation.

30:45It's different,

30:46and I've definitely gone on a journey from where you're from.

30:49Yes.

30:49I've enjoyed every little mouthful of it.

30:52Amazing job.

30:53Thank you, Chef.

30:55There is so much sophistication and complexity

30:58and difficulty in balancing spice,

31:01and you've done it beautifully.

31:04I thought the rasam was rich and round,

31:07and the chaat is so crispy and beautiful,

31:10really nicely balanced with the other elements,

31:12and the textures were so beautiful

31:14because you have soft and crunchy.

31:15Yeah.

31:16The kulfi, such a classic thing,

31:18such beautiful flavours as well.

31:20I did find just the centre of it

31:22ever so slightly more icy than it should be,

31:25but such a heart-driven dish for challenge number two,

31:30and I really thought it was such a welcoming,

31:33well-rounded plate of food.

31:34Great job, guys.

31:36Up next, Josh and Bailey.

31:40Let's go!

31:41Quail's in.

31:43Kissed by a flame.

31:45I am finishing up a living terrarium.

31:48The coal's hot for the campfire.

31:50Yeah, the coals are hot.

31:51So the legs are in the pan,

31:52a little bit of butter,

31:53a little bit of the jus.

31:54Super sticky.

31:56Pickled quail's egg going in the nest.

31:59Chicken skin, truffle chives

32:01for the breast and the leg.

32:04I'll start torching?

32:05Yeah, fire, fire.

32:09But we're going to get smoked

32:10when we put the plate on.

32:11Okay.

32:22Long ago, the world lay in darkness.

32:26Ranganui, the sky father,

32:27and Papatuanuku, the earth mother,

32:29clung together tightly.

32:31Tane Mahuta, their son,

32:33longed for light.

32:34He braced his feet against his father,

32:36and he pushed with all his strength,

32:39forcing earth and sky apart.

32:41Light poured in,

32:43forest rose,

32:44and life began.

32:45Tane became guardian of the trees.

32:47For New Zealanders,

32:48this story is a reminder of our whakapapa

32:51and the connection between the people,

32:53the earth,

32:53and the forest.

32:55I'm not going to eat that

32:56this looks absolutely stunning.

33:00Yeah.

33:01I mean, I'm just staring at the quail skull

33:03with the light as an eyeball.

33:05It's speaking to you.

33:38I mean, I'm going to be honest.

33:40I mean, it tastes really good.

33:42Everything was cooked really nicely.

33:44I love the offal

33:45that kind of grounded the dish for me.

33:47The nettle, the earthiness,

33:49and I love that with any type of bird.

33:52The sauce was silky, smooth,

33:55seasoning was great.

33:56Everything was pink.

33:57Everything was juicy.

33:59Yeah.

33:59It's a really, really good, good dish,

34:01and I really enjoyed it.

34:05In terms of presentation,

34:07you know, you've chosen quail,

34:08and so small birds foraging

34:10through the undergrowth.

34:11We're in the undergrowth here.

34:12Yeah.

34:12And I love that this is a living,

34:14breathing presentation

34:15in and of itself,

34:16but then when you look at the composed plate,

34:18every part of the bird is used,

34:20and you've executed everything to perfection.

34:22I mean, presenting a breast of a quail,

34:25and to see that beautiful blush

34:26when you cut through it makes me smile.

34:29It's really difficult to do beautifully.

34:31The confit leg had a lovely, contrasting texture.

34:34Everything's bound together

34:35in that thick, rich, beautiful jus.

34:38And I really liked the nut mash with the heart.

34:40And then the nettle puree

34:42brought everything together

34:43in a really silky way.

34:44It gave that nice contrast,

34:46and it was beautiful and velvety and smooth.

34:48This was, if not flawless,

34:52a near-flawless dish

34:54in every aspect,

34:56and I'm deeply impressed.

34:58Thank you so much.

34:59Thank you guys so much.

35:03We nailed it.

35:04Yeah, we did.

35:05We couldn't have done it any better.

35:06Hopefully we secure ourselves immunity.

35:09Oh, no.

35:11Good job, buddy.

35:17All right, next up,

35:19Yashan, Roy,

35:21you have 10 minutes to show us

35:23your interpretation of Luma.

35:25Let's go!

35:29So I put the parfait

35:31on the crackers now.

35:37I will put the beetroot

35:39on top of the parfait.

35:42So I do sugar.

36:12No, maybe.

36:15They're ready.

36:19Oh, yes.

36:25Oh.

36:35So we have the moistness and inside have a duck liver parfait with the seeds crockers

36:40under.

36:41We have sourness from pickled beetroot and when you eat it, please grab a little bit

36:46of sugar nest so it can bring the sweetness to the dish.

37:10Really cool technique, I love the simplicity of it, so it's not confusing, it's direct,

37:17it's absolutely delicious, it just has a few flaws.

37:22I think the cracker, it's not crispy enough, it's been sitting there too long and the

37:30parfait's too thick, it needs more salt.

37:34The sweetness adds to it by adding some of the dragon's beard or bird's nest.

37:39Pickles are great, they just lack in a few simple details to make it exceptional.

37:46I think in terms of it being inspired by Luma, you did a beautiful job.

37:52So I really loved the look of it, but I think when you're doing one snack, it better be the

37:59most perfect snack that ever existed in order for it to be a winner amongst this sea of incredibly

38:04talented chefs, yourselves included.

38:07I think that it was a tasty bite of food.

38:10The parfait itself is silky, it's rich, it's soft, it's what you want the texture of a

38:15parfait to be.

38:16I love the glaze and the pickles for really giving a nice contrast of brightness and acidity

38:22because it definitely needs it.

38:24I think the proportions are also just a little bit off as well, so the potential was there

38:29for a spectacular dish, I think you fell just a little bit short.

38:34Thanks.

38:36All right, up next, we have Tommy and Danny.

38:39Let's go!

38:46We're just picking some fresh herbs, this will just go under the base of our dish.

38:52Danny's just preparing the young coconut squid.

38:56These mussels have just been lightly steamed and then we chilled them, we got raw tour tour.

39:02Pop a little sweet red chilli jam just on the mussel, give it a little bit of heat.

39:12Yeah, this should be good, eh?

39:17Mussel flat, we're just putting a little coconut mousse.

39:21Mussel flat, we're just putting a little bit of heat on the surface.

39:23Cool.

39:24All right.

39:25Let's finish that.

39:42In Māori culture, bioluminescence is often linked to the supernatural realm, beings of the water,

39:47or the god of the sea, Tangaroa.

39:49It's known as the aurora of the ocean and is used as a guiding light for the spirits travelling to

39:54the afterlife.

40:09Well, really cool.

40:14Very, very cool.

40:15Now, before we crack into things, tell us, is this a winning dish?

40:21Absolutely.

40:22Absolutely.

40:22First off, let's start playing.

40:53All right, you want to go first on this one?

40:55I can safely say I have never eaten anything like this in my life

40:59and I'm deeply impressed.

41:01This was a celebration of seafood.

41:04The green-lit mussel and the tuatua itself,

41:07these are ingredients that need very little, if anything,

41:11done to them to be perfect.

41:13And so I think the challenge is in restraint

41:15to be able to really hero the ingredients

41:18without taking anything away.

41:19But what I love about this is what you've paired with it.

41:23The prawn floss is like the snap, crackle and pop

41:26of this charcoal-dusted Rice Krispie.

41:28Then you have the softness of the coconut sort of arrowhead squid,

41:32which has a beautiful tenderness to it.

41:34And then this really punchy, acidic, bright dressing

41:38to bind everything together.

41:40That with the coconut espuma,

41:42which was really cloud-like and soft, was really gorgeous.

41:45In terms of the brief itself,

41:47bringing this glowing phosphorescent-inspired dish to the table

41:51was deeply impressive.

41:52I felt the romance of the story.

41:54This is a truly unique dish and I'm blown away.

41:59That's fine.

42:00The best thing for me about this dish is the sauce.

42:04It's like gangster juice, you know?

42:06It's like...

42:07It's so good.

42:08It's so acidic.

42:09It's so fresh.

42:10It's got that little kind of smokiness.

42:12It has all these levels of flavor

42:14and it combined everything together.

42:17Honestly, that's a very impressive dish.

42:20Thank you so much.

42:22Congratulations.

42:24I think we are proud of what we serve.

42:26Yeah, I'm really proud.

42:27If we don't mark this challenge as our top,

42:32there is always the elimination hanging on top of us.

42:38That was simply spectacular.

42:44Every single team embodied the magic of Luma

42:47in your own unique way.

42:50From a walk through the forest

42:51to a festival of light,

42:53you all showed unique character in your dishes.

42:58Josh and Bailey,

43:00Tommy and Danny,

43:02please step forward.

43:05Both dishes were executed perfectly.

43:09Your sauces both lifted and grounded the dish.

43:13But one dish gave us something

43:15we had never experienced before.

43:18And that dish

43:19belongs to

43:21Tommy and Danny.

43:27I thought we had it in the bag.

43:30Turns out we didn't.

43:33Congratulations, Tommy and Danny.

43:34You are safe from the next challenge,

43:36which is our first elimination.

43:40I'm glad.

43:41Yeah.

43:41All those decisions that we take

43:43during the six hours,

43:45they came all together.

43:46Everything held up.

43:48Yeah, it's early days in the competition,

43:49but we feel good.

43:55Welcome to Taste of Art's

43:57first elimination challenge.

43:59We want you to create a chocolate dish

44:02that is inspired by

44:03a heartwarming personal memory.

44:05We've got to nail this.

44:06Yes, we do.

44:07It's got water in it.

44:09If you're panicking,

44:11just breathe.

44:12Bring it.

44:13You're here to win.

44:13I do think it's just

44:14a little bit too safe.

44:15And breathe.

44:16It came down

44:17to the balance of the dish.

44:19And because of that,

44:20your time with us

44:21has come to an end.

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