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Taste of Art Season 1 Episode 3
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FunTranscript
00:00We want you to show how food and story can merge together to become an edible fantasy.
00:06Wow.
00:07The winning team receives a huge advantage.
00:12Congratulations, Tommy and Danny.
00:13You are safe from the next challenge.
00:17Welcome to Taste of Art's first elimination challenge.
00:23We've got to nail this.
00:24Yes, we do.
00:24It's got water in it.
00:26Just not sealed properly?
00:27I don't know.
00:28I don't f***ing know.
00:30I do think it's just a little bit too safe.
00:32Sam, breathe.
00:34You are panicking.
00:35Bring it.
00:35You're here to win.
00:37And because of that, your time with us has come to an end.
00:57We walked in and I saw lots of chocolate bars.
01:01Yeah, I was pretty excited.
01:02I've got a big sweet tooth.
01:07The competition is tighter and tighter.
01:09I mean, everybody's got high level qualities and they're all trying to push as hard as they can.
01:14So you reach a point where tiny things can just mean you're going home.
01:18That's the game.
01:20That's the game.
01:20That's the game we're in.
01:21Hello, chocolate lovers.
01:24Welcome to Taste of Art's first elimination challenge.
01:29You have all impressed me so far.
01:32But this next challenge is going to test your temper.
01:37We like to call this challenge a chocolate lover's dream.
01:41Using Arturo's most iconic chocolate brand, Whittakers, we want you to create a chocolate dish that is inspired by a
01:50heartwarming personal memory.
01:52It could be the sweet nostalgia of childhood, a rich reward of victory, or romantically indulgent.
02:01This won't just test your technique.
02:05It's about storytelling through chocolate.
02:08Whittaker's chocolate might be our guilty pleasure, but today it's your ticket to staying in this competition.
02:15Your dish must speak in flavour and design.
02:18And it should have moments of pure theatre.
02:22Chocolate, you can do anything with it.
02:24It's an amazing ingredient with many techniques.
02:27It's going to show how creative you are.
02:31I look forward to seeing some elaborate, amazing dishes.
02:35Inspired by chocolate and art.
02:38I think we need to step our game up and do that little bit extra quirky weirdness unexpected.
02:44It's our first elimination challenge.
02:49So push hard and give us something incredible, inspirational and delectable.
02:56There's a lot riding on today because nobody wants to go home.
03:01Do that.
03:02Yeah.
03:02No.
03:04You have six hours to make a chocolate lover's dream.
03:07Are you ready?
03:08Yes.
03:09Let's go.
03:13It is clear that we're surrounded by some really talented chefs, which makes us more hungry for victory.
03:18We've got to nail this.
03:19Yes, we do.
03:20I'll go grab some chocolate.
03:21Run.
03:21Okay.
03:26That's it.
03:27Yeah.
03:28That's it.
03:32So fast.
03:34Coconut, good.
03:35Grandma loves coconut.
03:37Yeah.
03:37And dark Ghana, I think, is their best chocolate.
03:40Yeah.
03:40It's not so sweet.
03:41Yeah, I love dark chocolate.
03:44We're pretty confident with dessert.
03:46We're safe from elimination, but we still want to impress the judges with what we can bring today.
03:51We want to show them that we're not going to hang back on this challenge because that's not what we
03:55do.
03:56We're going to bring our A game again, you know.
03:58Let me do it.
03:59Okay.
04:00Here.
04:01Start with chocolate.
04:03You chop it.
04:04Chop, chop, chop.
04:05Really fine.
04:08I will use my pastry scale.
04:10I will temper some chocolate.
04:12When people think about chocolate, the first thing comes up.
04:15Sweet.
04:16So I will do a dessert.
04:19Everyone is really strong.
04:20So we're play safe.
04:22So hopefully we stay.
04:29I'm going to do the cake first.
04:31So by the time I do the cake, you can do the ice cream.
04:34At our restaurant, we don't really do a lot with chocolate.
04:38There's no chocolate on our menu.
04:41But we have to play to our strengths because this is an elimination challenge.
04:45If we try to push too hard and if things go wrong and we have nothing to give to the
04:49judges, that would be a bigger problem.
04:51We're going to do crumble and potato chips.
05:01This is for the truffle?
05:04Yes.
05:05That's for the truffle.
05:06We're going to start doing this.
05:08Power and chocolate.
05:09Something different.
05:11That's for sure.
05:12Now we're going to cook them old school in the shell.
05:16I mean, white chocolate, black food power.
05:19Perfect combo, I guess.
05:22The challenge and the way the judge think, we were like, okay, let's do something completely different.
05:29Let's change their perception about chocolate.
05:33We don't like normal things, so we just went for the complete opposite approach.
05:37I'm going to start doing the base of the stock for them.
05:40Yeah, yeah.
05:41Go for it.
05:44I am tempering chocolates, weighing out cocoa butter, so I can get it going.
05:51Is that all the cocoa butter you need, though?
05:52Yeah.
05:53Oh, wow.
05:53So that amount of chocolate?
05:55Yeah.
05:55But that's going to take a couple of hours.
05:57Oh, wow.
06:07What's going on here?
06:09Lots of things.
06:10I feel a lot of pressure today to not get eliminated.
06:13No one wants to be the first ones to go.
06:15No.
06:15No?
06:15No.
06:16Okay, so what is the dish that is going to keep you in this competition?
06:19My grandma's love for chocolate and also coconut is something that we're going with today.
06:24We're going to try and replicate the coconut slabs at the little individual bars.
06:28Yeah.
06:29And then we're going to put a liquid center of the flavors of the coconut slab inside
06:33that will crack over the rest of your dessert.
06:35It'll be a composed dish, so paint me a picture.
06:38What are we going to see on the plate?
06:39A coconut jam.
06:40Yeah.
06:41To go with English rice pudding.
06:42If I've done well, you won't be able to notice the difference between a typical bar and our bar.
06:47Well, that sounds fantastic.
06:49I love the sound of the flavors.
06:50It sounds like you've got your work cut out for you.
06:52Shitloads.
06:55All righty.
06:56Stock for the powers is going.
06:59As soon as that one is ready, I'm going to put the powers to cook.
07:02The main flavor will be chocolate, chili, and power.
07:05Yeah.
07:06Carpaccio ceviche style.
07:07Yeah.
07:07Wow.
07:08So a savory dish.
07:09Yeah.
07:09But I really love how you're taking this challenge and making it yours because, of course, we said
07:14it was a chocolate lover's challenge.
07:15Yes.
07:15But we didn't say if it had to be sweet or savory.
07:18What are the biggest challenges for you in order to execute a dish that will keep you in the competition?
07:23The balance of flavor is going to be the main thing because, obviously, there are two such different flavors.
07:27Yeah.
07:28You've got spice coming in as well.
07:29We want some cassittite, sweetness, and spicy.
07:32All different.
07:32So combine that together as well as the flavor from the power.
07:35It's quite difficult to balance.
07:37Yeah.
07:37With the chocolate.
07:38There is a little surprise.
07:39I'm true with a surprise.
07:40Like a little sweet surprise.
07:42We don't like normal things, so.
07:43Well, neither do we.
07:45Amazing.
07:46Well, very, very excited to see how this all evolves.
07:49The smells coming from your bench already are very, very happiness-inducing.
07:53Yeah, I'm excited about this one today.
07:55So good luck, guys.
07:56Thank you so much.
07:57Appreciate it.
07:57We definitely want to win.
07:59That's why we're here.
08:04Oh, yeah.
08:05Oh, yeah.
08:11We are doing a chocolate pavlova.
08:13Chocolate pavlova?
08:14Yeah.
08:14Awesome.
08:15I will make a New Zealand dessert with a white chocolate danish.
08:19I will pipe some meringue upside down, so more high version.
08:23An upside down chocolate pavlova cake.
08:26Yeah.
08:27Whether or not you are from New Zealand or Australia, we love a pavlova.
08:31It usually signifies summer and celebration.
08:34So you're really drawing from nostalgia for this brief, which I really love.
08:38It sounds really cool, but if I can say one thing.
08:42Don't ruin the perfect simplicity of why pavlova's good.
08:46Hold on to some of that, no matter what you do.
08:49Yeah.
08:49We'll try our best not to get eliminated today.
08:52Wise words.
08:53Good luck today, guys.
08:59Oh, my goodness.
09:01It's got water in it.
09:03Details, young man.
09:05A savoury dish on an elimination.
09:08It was mildly boring to me.
09:10Your time with us has come to an end.
09:21Today's challenge is using chocolate.
09:24We have six hours to cook and ten minutes to play.
09:28It's a first elimination.
09:30We don't want to go home yet.
09:33We want to stay to the final at least.
09:44Very excited to hear what you're going to be making for this chocolate challenge.
09:47For me and ten, we had challenges in our childhood, different kinds.
09:52But whenever there used to be a birthday party in the neighbourhood or in school, we would
09:57step out and go wear our fancy clothes, get a slice of chocolate cake, some potato chips,
10:03some soda.
10:04Yeah.
10:04And we want to create that 90s plate for you.
10:08It's a chapter from our lives.
10:10So the dessert will be in the book.
10:12And the book is our story.
10:14I guess all will be revealed in two forms.
10:16Absolutely.
10:16I look forward to it.
10:22Merci.
10:30All right.
10:30The power is cooking.
10:32I've got 50 minutes.
10:38I'm loving what I'm seeing.
10:40Tell us what the dish is.
10:41Today we're going to do a dessert based on crispy chicken skin chocolate and parsnips
10:45and kumara.
10:46And then a chocolate chip cookie.
10:48Yeah, it makes it savoury and sweet.
10:49We want to create a dish that's like three meals in one bite.
10:52Well, you're immune today.
10:54Shoot, you can do whatever you want and you can push it right out of the box.
10:58The lima challenge was tight.
10:59You know, we thought Josh and Bailey's dish was strong.
11:02Everyone's picking their game up.
11:03Even though we're safe from elimination today, we're just going to still bring it.
11:06We're here to win.
11:07Absolutely.
11:08I want to see ever so slightly unhinged techniques and ideas going on here because this is really
11:14a unique opportunity.
11:16You look excited.
11:17Yeah, we are.
11:17Yeah, we are.
11:23We have to temperate the chocolate to make the power shell.
11:27Yeah.
11:28That's enough for this, no?
11:29Otherwise, we're going to eat this chocolate.
11:32This challenge is chocolate and chocolate.
11:36I love a chocolate challenge.
11:38I think chocolate's interesting to work with because it has a lot of sugar.
11:42I need a real amazing balance when it comes to sugar.
11:45That can be a fall for someone when it's just too sweet.
11:48You've got chicken, chocolate, power, chocolate.
11:52Some of it's a bit of a stretch, so I hope it all comes together.
11:55I think what I am loving, there's pavlova, there's chocolate cake, birthday memories as
12:01well.
12:01I think that nostalgia is one of the most powerful ingredients that a chef can use in their food.
12:06Oh, totally.
12:06He's hoping they can combine that with huge creative and execute something that just blows
12:12our minds.
12:13I really want to see a perfect, gallery-worthy place.
12:16I'm hoping we see some magic.
12:25How long to your coma?
12:26Yeah, I should be done in like two minutes.
12:27Yeah, I see.
12:30The cake is in the oven.
12:32I'm going to start on the ganache now.
12:33The potatoes are boiling over there.
12:35Can you just keep an eye on it?
12:37Once it reduces a little bit, just let me know.
12:39We are good on track.
12:44Chicken skin in there.
12:47I'm intrigued.
12:48I'm very intrigued to see what Tommy comes up with.
12:50I think he's the one to be in this competition so far.
12:53Chocolate and chicken doesn't sound right in my head, but it might be crazy.
12:58enough that Vaughan likes it, because he's also quite crazy.
13:01It's super close, that skinner.
13:06The power shell.
13:08Just chuck it in.
13:09The white chocolate.
13:11I dip into nitrogen.
13:13See now if you can peel it off.
13:17Boom.
13:17Oh yeah, that's perfect.
13:18We're on it.
13:19That's pretty cool.
13:21Oh my goodness.
13:23Do we have chocolate power?
13:25Yes, ma'am.
13:26Are these garnish elements that you're working on?
13:28Just a little surprise afterwards.
13:29Okay.
13:30Chief, I've got double glasses.
13:32No, I love them.
13:33It adds a scientific edge to what you're after.
13:36Okay, safe.
13:37You're very safe.
13:38Talk to me about how the elimination is playing on your mind.
13:41We didn't think about that anymore.
13:43We just think about what we do.
13:44So we're just focusing on what we are doing.
13:45When you cook with that effortless focus that you've worked so hard to achieve,
13:50that's when the best food comes out.
13:52So yes, it is an elimination.
13:53Yes, you should think about that.
13:56But also, just show us who you are on the plate.
13:59Which has got to be us.
14:00Great.
14:00As long as you're heroing the chocolate, I'm happy.
14:03Yes, ma'am.
14:11This is the first one.
14:12Yeah.
14:13I will make this upside down.
14:14So I want these tips more high.
14:16That's why I made the second one.
14:21That's the cookie dough right now.
14:23That's the bread.
14:26Get your mold out.
14:30I'm just going to open all of them and find the best ones.
14:33It's like surgery.
14:38That's a 10 out of 10.
14:39Oh, wow.
14:40That looks cool.
14:41Today we're using as many as possible.
14:43Fail to prepare.
14:44Prepare to fail.
14:46It was so inspirational.
14:51I would like just a little check in on how your grandmother's legacy is going here.
14:57Bailey's doing grandma proud by making her special rice pudding.
14:59Fantastic.
15:00It's rich.
15:01It's warming.
15:01It's comforting.
15:02It's velvety.
15:03That part of it's looking really fantastic.
15:05But let's talk about chocolates.
15:07We've got so many different chocolate components on this.
15:09Talk to me.
15:10I'm not a pastry chef.
15:11It's kind of, you know, shooting myself in the foot.
15:13We'll see.
15:14Oh, we're doing aerated chocolate.
15:17Yeah, fantastic.
15:18We love that.
15:19This one here you can try if you like.
15:21Oh, yeah.
15:21So this is a chocolate and coconut consummate.
15:24That's hopefully going to go in the center of your Whittaker's bar.
15:26Ah, so this is going to be the liquid center.
15:28If it all goes to plan.
15:30Currently tempering the cocoa butter.
15:32Mm-hmm.
15:32So bringing that up super, super slowly, then adding it to our really dark chocolate here.
15:37Mm-hmm.
15:38Into our Whittaker shells.
15:39Yep.
15:40Consomme, freeze, set, pop, and then re-wrap.
15:44That's a lot of elements to get done.
15:46Mm-hmm.
15:46Then that's just one element.
15:48Will you get it all done?
15:49I think so.
15:50You think so?
15:51Or you know so?
15:52It's just a waiting game for this.
15:53Fingers and toes are crossed.
15:54How are we feeling about this being the first elimination?
15:57A little bit worried.
15:58Yeah.
16:10For the dark chocolate truffle, I make small bowls, a bit of oil.
16:16Today's challenge is to create a chocolate dish inspired by personal memory.
16:21And this is the real taste of art.
16:23Pain, brush, and all.
16:25Today is an elimination.
16:26You feel a bit more pressure on it.
16:29Yeah.
16:29We have to do the best as we can.
16:31So the flavor is going to be our focus, obviously.
16:34Yeah.
16:40Chocolate time.
16:42It's go time.
16:43What's going on over here, man?
16:45I'm literally about to do my molds.
16:47Oh, I come at the right time.
16:48Just put a little bit of extra news around you, eh?
16:50Absolutely.
16:54I'm going to try and copy the coconut slab.
16:56But you're going to get a surprise in the center rather than just a block of chocolate.
17:02Just to let you know, chef, just in case you missed it, it's got water in it.
17:06That one.
17:09Oh.
17:10You see it?
17:10No, I didn't.
17:11But, okay.
17:11Yeah, so on the side, there's water.
17:13And that'll f*** up your...
17:14My chocolate, yeah.
17:14Keep your eyes open.
17:15It's all about those little details, young man.
17:27The potato chips are underway.
17:31We made potato starch.
17:33Spread it out, dehydrated for three hours.
17:36These are going to be transparent with a little bit of herbs and flowers in it.
17:40So you'll be able to see through the chip.
17:44Just put everything.
17:48Look at this lovely teamwork going on here.
17:51How is your chocolate pavlova going?
17:53We're waiting for the meringue to be cooked.
17:55Yeah.
17:55Because I don't want to fully cook it.
17:56I want the soft inside.
17:58That's what actually pavalova is.
18:00Exactly.
18:01You want to have that crisp exterior, the chewy interior, and then all of the goodies that
18:05it holds up as well.
18:07Yeah.
18:07Do you do a lot of pastry in your line of work?
18:09Actually, it was an accident when I started pastry.
18:12Really?
18:13I was doing my internship.
18:14I go to pastry section first.
18:16Yeah.
18:16I got a shot of stuff.
18:17And that's how I started my career.
18:19I'm really happy I have a pastry background now.
18:22Fantastic.
18:22It actually helps me a lot now.
18:24Are you thinking about this being the first elimination?
18:26I'm kind of nervous.
18:28I haven't worked in pastry sections.
18:29So I fully trust the Yashanda.
18:31Yeah.
18:32So if Yashanda asks me anything, I do it.
18:36Well, today is all about working together as cohesively as possible and bring us the
18:40spirit of the pavlova that we all know and love.
18:42Okay, goodbye.
18:44A cookie?
18:45I think the colours on that look good.
18:47Chocolatey.
18:47Chocolatey, generous.
19:02I just cooked our pavlova.
19:04They steamed very slow in their own shells.
19:06Super flavorful.
19:08I'm going to slice the pavlo.
19:10Yeah.
19:11Now we can start cutting.
19:15I'm painting the pavlova.
19:16Yep.
19:17I'm going to put spirulina and go to the pavlova.
19:19Good.
19:19That's awesome.
19:21Yeah, we're making some mini pavlova.
19:24This is definitely the coolest thing I've seen today.
19:28It looks very similar to the colour and you've even got little holes in it.
19:32Yeah.
19:33Yeah.
19:33I like that.
19:34This is very artistic, but I'm a little bit jealous of this.
19:37Having a compliment from another chef, especially from someone like Bon, oh, wow, okay.
19:43That's been, we are doing something cool.
19:45We are not from here.
19:47Only ingredient like pavlova is, yeah, definitely meaningful.
19:50Yeah.
20:00I like the freezer.
20:01Wait.
20:09Yours.
20:10Perfect.
20:12Take care.
20:12I'm really happy with the cake because it's so soft.
20:16What is something about this challenge that you need to stay focused on in order to not be eliminated?
20:21I have to make sure that it looks very refined, very elegant.
20:25Yeah.
20:26I have done the funky and maximalism and everything, but I think it's time to show that we can be
20:32refined as well.
20:33The power is in the nostalgia in this dish, and if you can really convey that feeling, but also show
20:40us something we've not seen from you yet, that'd be a pretty good way to fight for your place in
20:45this competition.
20:46Yes.
20:54We're going to use those ones because those ones are soft.
20:57Then we'll have the fresh fruit to dize it.
21:01Just like small days, really small days.
21:02Yeah.
21:03Yeah.
21:03You don't want something sweet because the meringue sweet, you want the sour things.
21:10What I might do, the lid, and then put them on.
21:13Aye.
21:24Look at that.
21:25Is that not the best chicken skin you've ever seen?
21:27Yeah, so that's been rendered down in chicken fat.
21:30We're just going to dry that for a couple of hours.
21:32Super crispy, chop that through some burnt hazelnut salt.
21:35What is it like to cook with immunity in your pocket today?
21:39It's a relief, but there is no chill day in the kitchen.
21:41No chill day in the kitchen, never?
21:43Not even when you're safe.
21:44No.
21:46We want to still rattle the nerves of the other contestants.
21:50I think Julia and Peri are our biggest competition.
21:53The power with the white chocolate, that's cool chef thinking.
21:57Further out the box, taking bigger risks.
22:00I'd be scared if I didn't know we were safe today.
22:04I think it's safe to say that for the four teams that are facing potential elimination,
22:09nobody wants to be the first to go home.
22:11No, you never want to be the first.
22:12Is there anything that's making you a little bit worried?
22:16Yashan's dish.
22:17I'm hoping that the plating looks really, really good.
22:20And then thinking about Ankita and Tan down the back there,
22:23the idea of 90s nostalgia on a plate.
22:27Do you think they'll be able to bring the refinement
22:29that maybe they've been lacking in the competition so far?
22:32I'm a little bit nervous about it,
22:33seeing how are they going to make that idea
22:36into something that's super creative, fun and artistic.
22:40I'm not too sure, so I'm up in the air on that one.
22:43What are you thinking about Josh and Bailey?
22:45I'm hoping it looks amazing.
22:47A chocolate bar and a wrapper, I don't know.
22:49I like that because it's sort of that trick of the eye
22:52where it looks like one thing
22:53and it's actually his take on this coconut slab.
22:59You can definitely see the pressure on their faces.
23:02They really don't want to be the first to go home.
23:04Totally, they want it.
23:13It's just not on at all, is it?
23:19It's not terrible.
23:20No.
23:21It's not great.
23:23I don't know.
23:25I don't f***ing know.
23:27The coconut slab is such an integral part of our dish
23:30that if this doesn't work out perfectly,
23:32then it'll all fail.
23:34Flop.
23:34Yeah.
23:37Just think, if you can do this,
23:40then what can't you do?
23:41I don't know.
23:42Well, I can see what's going on around me and it's...
23:45Today is not the day to worry about
23:46what other people are doing.
23:48Today is the day to focus on
23:50what's happening at your bench.
23:52There's a lot riding on today.
23:54The competition's getting harder.
23:56It's making me more nervous.
23:59I don't want this to be the end of the journey for us.
24:13Today's challenge is to create a chocolate dish
24:16inspired by a personal heartwarming memory.
24:19Everything is still...
24:20Chilling.
24:21Chilling.
24:21So we just wait.
24:22We're just waiting.
24:23When it comes down to the six hours,
24:26especially with chocolate,
24:27there's a lot of waiting around
24:28and setting involved,
24:29and so six hours does become very short.
24:33All right, guys, you have 10 minutes to go.
24:39We have, I think...
24:41Try this kawakawa chocolate.
24:49Can't breathe.
24:50You're panicking.
24:51Just breathe for a second.
24:54Well, it's like fruit leather.
24:56Can I eat this?
24:56Yeah, raspberry comes from me.
25:00It'll be thick.
25:05I hope I can get it out of my teeth.
25:07That's so up there.
25:14I am picking out the most puffed rice
25:17that I can possibly find.
25:31I think that should be better.
25:39I think that should be better.
25:39Kuma ice cream.
25:40Yeah, take it out, bro.
25:41Do a little rush.
25:44No, it's more, it's way smaller.
25:51Perfect.
25:52Wow.
25:53It's really good.
25:58White chocolate and power.
26:00We love food that confuses your brain,
26:02but still works.
26:06And we know it's kind of work in our crazy minds.
26:10We'll do it.
26:11Yeah, better.
26:12All right, teams.
26:13Your six hours is up.
26:16Each individual team is now going to have 10 minutes to play.
26:20To impress me this end, Vaughn,
26:22we just want to go bold.
26:26Ankeeta and Tan, you are up.
26:28You have 10 minutes to give us your chocolate world.
26:32Nice job, guys.
26:34Nice job.
26:41The lemon curd, you always hit?
26:43Yeah.
26:43Faster.
26:44Faster.
26:45Yes.
26:45X.
26:47And then in two piping packs.
27:03And then we do the ice cream.
27:06We put the chip on.
27:08Okay.
27:09Way ready.
27:15Aww.
27:20We have had some difficulties and challenges growing up,
27:24both of us.
27:24Sometimes you would look for an escape,
27:26just like the characters do in fairy tales.
27:29This is a black chocolate cake
27:31with some praline in the center
27:33with chocolate ganache on top,
27:35a lemon curd,
27:36coconut crumble,
27:38and a classic vanilla ice cream
27:40and some potato crisps.
27:42They're always part of the birthday.
27:44That's your 90s birthday plate
27:45for you to enjoy.
27:47Happy birthday.
27:49So this is a Whistaker's chocolate challenge.
27:52Are you confident that you've incorporated
27:54and heroed chocolate enough
27:55to meet the brief?
27:56The hero of the dish is the chocolate cake
27:59and every other element
28:00just complements that hero.
28:03Does it make you nervous
28:04that you might go home?
28:05Yes, of course.
28:07Absolutely.
28:10All right.
28:10Let's try this, huh?
28:42I love the story.
28:44It's very special
28:45when you can give someone
28:46a great memory
28:47from your childhood.
28:50My favourite part of the dessert
28:51was when I bit the chip
28:53and I get that really cool
28:54curry leaf flavour through it.
28:56The cake's good,
28:57but it's just too sweet for me.
28:59Yeah.
29:00There's some fantastic textures
29:01going on
29:02from the most elegant potato chip
29:03I've ever had in my life
29:04to that rich density of the cake,
29:07the zessiness of the lemon curd.
29:08It was really sunshiny
29:10and kind of almost puckeringly sweet,
29:12which is lovely.
29:13In terms of chocolate,
29:14it's definitely there.
29:15It meets the brief of being
29:16something that celebrates chocolate.
29:18But does it elevate chocolate
29:20the way that we were hoping for?
29:22That bit I'm still...
29:24I'm still thinking about.
29:27Thank you, guys.
29:30After hearing the judges' comments,
29:32I'm nervous
29:33because it clearly seems like
29:37we are in the danger zone.
29:39Tommy and Danny,
29:41show us your chocolate.
29:47Are you making the best for the plate?
29:49Yeah, I'll just chuck the chocolate,
29:50the parsnip custard,
29:51chicken skin crumb.
29:53Still want to win this.
29:54Yeah.
29:58Get some chocolate chip cookie
29:59with some lemon curd.
30:01Reckon you can brulee it?
30:02Yeah, go for it.
30:06Coming up.
30:07Coming up.
30:13So my story takes me back
30:15to my childhood,
30:16Christmas Day in particular.
30:17There was always a roast chicken dinner.
30:19We used to hang chocolates
30:19off the Christmas tree.
30:20And I used to wake up early
30:22before everyone else
30:22and go steal the chocolates.
30:25In our dish,
30:26we have chocolate brownie,
30:27chicken fat toffee,
30:28parsnip custard,
30:29roasted kumar ice cream,
30:30a hazelnut mousse,
30:32crisped parsnip,
30:33with roasted yeast,
30:34chicken skin crumb,
30:35seasoned with brown butter,
30:36and then puffed caramelized
30:37white chocolate.
30:38And for my part,
30:39a chocolate chip cookie
30:40with some lemon curd brulee.
30:43I think we gave
30:44a hundred percent
30:45for this one.
30:46So safe or not safe,
30:48you cook the same way.
30:49Yes.
30:51I'm going to start
30:52with the chicken skin.
31:08Cheers.
31:20You really push the boat out
31:21in terms of the experience
31:23of flavour going on here.
31:24I loved the caramel.
31:25I love the chicken skin in there
31:27to give that savoury crunch.
31:28I'm a real fan of desserts
31:30that are sweet and savoury
31:32at the same time.
31:33I think it gives a dimension
31:35of highlight,
31:36of light and shadow
31:37that you don't have
31:38in a strictly sweet dessert.
31:40The technique on all the textures
31:42is really cool.
31:43Your mouth's popping
31:44in all these different directions.
31:46It's like,
31:48you got invited
31:48to Willy Wonka's
31:50roast family dinner.
31:51And I think
31:52that's a gangster cookie
31:53right there.
31:54That's good.
31:55I love how it's gooey
31:57in the centre.
31:57It's whimsical,
31:59it's childish,
32:00it's wrong,
32:01but it tastes delicious.
32:04Congratulations, guys.
32:05Thank you very much.
32:08Julio and Pierre,
32:09you're up next.
32:10Let's go.
32:11We on.
32:14Got hezinotin,
32:15chilli,
32:15power,
32:16white chocolate.
32:21Try this.
32:25I think that's good.
32:26Yep.
32:27Spicy.
32:27Spicy and a touch of salt.
32:29Ready?
32:30I'm ready here as well,
32:31almost.
32:31Yep.
32:31Go with the sauce.
32:33I'm going to start
32:34doing the baby powers then.
32:35Which one do you think?
32:36This one's?
32:37Yeah.
32:37Go for it.
32:47Yeah, that one.
32:49Okay.
32:50Let's go.
32:57Oh, the smell.
32:58Awesome.
32:59This dish,
33:00it's a childhood memory.
33:01After having a dip into the sea,
33:03my mum used to give us
33:05a little snap of chocolate
33:06as a snack.
33:07Powered is a product
33:08from New Zealand
33:09and it's fantastic.
33:10We connect that
33:11into white chocolate
33:12with some chilli.
33:13And we have our
33:14painted white chocolate
33:16baby powers
33:16with some white bear caviar,
33:18finger lime
33:19and seaweed chocolate
33:20truffles.
33:21You guys have given us
33:23something that I'm
33:24really excited to try.
33:39Cheers.
33:45Gentlemen,
33:46you took a huge risk today.
33:49This is a chocolate challenge
33:51and we really demand
33:53that chocolate is
33:54the hero of the dish.
33:57By presenting a savoury dish
33:59on an elimination,
34:02that takes some guts.
34:21by presenting a savoury dish
34:24on an elimination,
34:27that takes some guts.
34:33But boy,
34:34did it pay off.
34:36Honestly,
34:37what you have done
34:38is weave this thread
34:40of the velvety,
34:42rich qualities of chocolate
34:43through every single element
34:45in this dish.
34:46So while not overt
34:48in its representation
34:49of chocolate,
34:50the spirit of chocolate
34:52is imbued
34:52in every single element
34:53and that is a deeply
34:54impressive work.
34:56This is the food
34:57I came here for.
34:59I'm deeply impressed.
35:00If I could say anything at all,
35:02I'm really finding it
35:03very difficult
35:03to find any drawbacks here.
35:05I don't,
35:06I don't know.
35:06I don't even,
35:07I don't know if I have any.
35:08To be honest with you,
35:09I think it's a pretty
35:10goddamn flawless dish.
35:14It's so weird,
35:16so out there.
35:17Even when I started eating it,
35:19I was like,
35:20ooh.
35:21But honestly,
35:22I love it.
35:24I really love it.
35:26The texture of the power
35:27was amazing.
35:30There's a lot of spice
35:30going on,
35:31a lot of acid,
35:33but then the fattiness
35:34of the chocolate
35:35binds everything together
35:37and you've got
35:37this ocean finish.
35:38Yep.
35:38I think it's a very cool,
35:40funky,
35:41twisted dish.
35:43It's like weird
35:44Italian magic.
35:45Definitely.
35:46I mean,
35:46have you seen his head?
35:47Yeah.
35:47We are definitely weird.
35:49Congrats, guys.
35:52Right,
35:53Yashan and Roy,
35:54you're up.
35:55Let's go.
36:00So I'm going to pipe
36:01this cream,
36:02duck chocolate,
36:03white chocolate.
36:05Put the sorbet
36:06in the middle.
36:08What do you think?
36:09Texture.
36:10This will work
36:11on it a little bit more.
36:16Make the salsa now.
36:19We're almost ready.
36:21Let's go.
36:22Let's see what you got.
36:28Oh, it's quite sexy.
36:29It's beautiful.
36:31With the chocolate,
36:33Paoloa,
36:33we'll have the French meringue,
36:35the white chocolate
36:35and dark chocolate ganache.
36:37I put a kawakawa inside,
36:38give peppery taste.
36:40We have chocolate trail
36:41and fresh strawberry,
36:43kiwi salsa
36:44and there's raspberry
36:45on top.
36:47I think it's really safe play
36:48because everyone loves
36:50Paoloa in this country.
36:51So you're not going home?
36:52We are not going home today.
36:54OK.
37:15Everybody in every household
37:18and all of Aotearoa
37:21and even Australia,
37:22they know a pavlova.
37:24But I think you've really kept
37:25the spirit of what a true pavlova is.
37:28This being a chocolate challenge,
37:29I was a little worried
37:31whether or not you'd be able
37:32to feature the chocolate.
37:33But I think you've done that.
37:35That ganache brings in
37:37that chocolate experience
37:39that I was really hoping for.
37:40and then taking these
37:42beautiful little meringue kisses
37:43and turning them upside down,
37:45what you've effectively done
37:46is subvert the expectations
37:47of pavlova,
37:48but in the most surprising
37:50and beautiful way.
37:52I think you've done
37:52a fantastic job.
37:55It is a delicious dish.
37:57Acidity,
37:58the sugar's on point,
37:59a little pepperiness,
38:01all the different textures,
38:02really great.
38:03But I think it was
38:04mildly boring to me.
38:07I do think it's just
38:08a little bit too safe.
38:10I would like to see
38:11something more extravagant
38:12or something that blew my mind
38:14a little bit more.
38:16This is a taste of art.
38:17Don't hold back and be subtle.
38:19This is a chance to showcase
38:21your stuff in a real artistic,
38:23out-of-the-box way.
38:25I want to see a little bit more
38:26from you guys.
38:28Yes, sir.
38:30We're nervous.
38:31A little mistake can eliminate you.
38:33So I feel like
38:34it's definitely going to be us.
38:37All right, Josh, Bailey,
38:39you're up next.
38:40You've got 10 minutes.
38:41All right.
38:42Let's go.
38:42Yeah.
38:44With the rice pudding,
38:47a whipped curd
38:48folded through the last minute
38:49just so it's extra light.
38:53We've got a teaspoon
38:54of the puffed rice
38:55over the top
38:56just so we've got that texture.
38:57Mm-hmm.
39:00Oh, there we go.
39:03Feeling nervous.
39:04Tough towards the end there.
39:06Feeling really happy
39:07with the product
39:08that we've produced.
39:08Hopefully the judges enjoy it.
39:18Today, I've taken you back
39:19to a fond memory
39:20of my childhood.
39:21My grandma loved chocolate
39:22and coconut,
39:23so I put them together.
39:25In your coconut,
39:26you'll find grandma's rice pudding
39:27with some pasteurized
39:29and chocolate bubbles
39:30and then we have replicated
39:32the coconut slab
39:33and inside,
39:33there's a little surprise
39:34of a coconut slab consomme.
39:39Look at that.
39:40So I'm breaking this.
39:41I would smash it
39:42with the spoon, Chef.
39:43Put it on your dish
39:44and then give it a good whack
39:45to release your consomme
39:46over your dish.
39:52There we go.
39:53Oh, that was a line.
39:54Nice.
39:54Oh.
39:57That's cool.
39:58That was fun.
39:59I want to go again.
40:01Action.
40:17Perhaps the most important part
40:20of bringing this beloved
40:22chocolate icon to life
40:24is a little bit of nostalgia
40:25and I really feel like
40:27you brought that today.
40:29The elements themselves
40:31are beautiful,
40:32from the airy chocolate
40:34to the rice pudding
40:35being really rich
40:36and comforting
40:37and a bit of a hug
40:37in a bowl as well.
40:38All of these elements
40:39come together
40:40in a really complimentary way
40:42and then cracking
40:43the liquid consomme
40:44over the top.
40:45I thought that was
40:46a really lovely way
40:47of conveying a chocolate dish
40:48with all of the theatre
40:50and all of the art
40:51that we expect.
40:53Well done.
40:54The concept that you have,
40:56I've been a little bit
40:57nervous about it.
40:59I was thinking,
41:00they're remaking
41:01a chocolate bar,
41:02maybe it's going to be
41:02a little bit boring.
41:04But I really,
41:05really enjoyed it.
41:07Heaps of textures,
41:08cool techniques.
41:09Yes, it's childish,
41:10but in a really cool way.
41:13I feel like a little kid
41:14in the candy store.
41:16Great job.
41:18Well done.
41:19See you guys.
41:21Really relieved
41:22that they enjoyed
41:22the chocolate bar.
41:23They got it out
41:24without breaking it.
41:25The comments were great.
41:26I couldn't have asked
41:27for anything more.
41:34We asked you to create
41:36a chocolate lover's dream
41:37and boy did you deliver.
41:41You wielded nostalgia
41:43as a vital ingredient
41:45in your dishes
41:45and presented us
41:47with a dish
41:47chock full of wonder.
41:50What really surprised me
41:52was the way you use
41:54the chocolate
41:54in both sweet
41:55and savoury applications.
41:58But this
41:59is an elimination.
42:07Ankita and Tan,
42:16thank you for sharing
42:24your childhood memories
42:25with us.
42:26You wove your stories
42:27into your food beautifully,
42:29but your dish
42:30read a little sweet.
42:33Dishan and Roy,
42:34your flavours and technique
42:36were on point,
42:38but in terms of concept,
42:39you played it
42:40a little too safe.
42:44ultimately it came down
42:45to the balance
42:46of the dish.
42:49And because of that,
42:53Ankita and Tan,
42:55your time with us
42:56has come to an end.
43:00Thank you so much
43:01for bringing your skill
43:02and your expertise
43:02and your flavours
43:03most importantly
43:04into the kitchen.
43:05Have you enjoyed
43:06your time with us?
43:07Yeah, absolutely.
43:08We had a blast.
43:10What will be the memory
43:12that you take away
43:13from this kitchen?
43:13Meeting all of
43:15these wonderful chefs,
43:16you guys,
43:17it has been wonderful.
43:19Thank you for having us.
43:20Amazing, guys.
43:26I'm really grateful
43:27because the judges
43:29want you to push
43:30beyond what you can do,
43:31beyond your own
43:32capabilities in a restaurant.
43:34I feel good
43:35that now my mind
43:36can work in
43:36different ways
43:37and I also feel
43:38really good
43:39that I was able
43:40to bring Tan here.
43:42He will have so much
43:42to take away from it
43:43and the same applies to me.
43:45It's a great experience.
43:50Each team must craft
43:51three distinct
43:52fine dining snacks
43:54that integrate
43:54Best Foods mayonnaise
43:55into your elevated
43:57and artful creations.
44:02Did I just hear
44:03a little bit of a bickering?
44:05Yeah, but I needed
44:06the sink.
44:07You could have made it
44:08look more elegant.
44:10That's like bending
44:11my brain in a really good way,
44:12which is exactly
44:13what we want.
44:15Congratulations.
44:16You are safe
44:17from the next challenge.
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