Taste of Art Season 1 Episode 5

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Transcript

00:00Each team must craft three distinct fine dining snacks. Your inspiration is from

00:06the bounty of New Zealand's ocean. That's bending my brain in a really good way

00:11which is exactly what we want. The team that impresses us will be safe from the

00:15next elimination and that team is Yashan and Roy. This challenge is dedicated to

00:22the art of preservation. These have got all the flavour from the earth. We want to

00:28see something spectacular but most importantly taste something spectacular.

00:32One team will be going home. I don't want to go home. It's dry, it's overcooked, your time

00:37with us has come to an end.

01:01We saw the pantry there was like some charcuterie, yeah. Kind of vague for us so we didn't really connect

01:07any dots.

01:09Kia ora everyone, how are we feeling?

01:11Good, pretty good. Yashan and Roy, how are you feeling about being safe from elimination?

01:17So we're still gonna do our best. Yeah, still gonna do our best.

01:20We're lucky, we just feel lucky. Today we're celebrating another iconic Kiwi brand.

01:30Its influence on Kiwi kitchen spans over four decades and is a proud recipient of

01:36numerous design awards as well. It's Click Clack, your handy kitchen companion. From

01:42gadgets and appliances to neat storage solutions, Click Clack turns kitchen chaos into order.

01:49Before Click Clack entered our kitchens, food preservation was a different kettle of fish.

01:56You could smoke things, cure things in salt, confine, pickling, fermenting. These were all techniques

02:04that were used for many different cultures over the world for many generations to preserve

02:09food and also in doing that they discovered flavour.

02:14With that in mind, this challenge is dedicated to the art of preservation. Each tea must create

02:22two dishes where the hero element in each is made using a traditional method of preservation.

02:28Think confit, curing, pickling, fermenting, smoking, the world is your oyster.

02:33I love all of these techniques. A lot of it's the base of the flavour that I use in my

02:38kitchen.

02:39We expect beautiful art, cool, creative combinations with layers of flavours that are going to blow

02:46our minds.

02:48Preservation and fermentation is something that we do very often at Aoster. I think this is

02:52going to be a great way to display the techniques and skills that I've learnt over my years.

02:56So I'm excited.

02:58As always, we want to challenge you to present your dishes in a way that breaks the restaurant mould

03:04and blares the line where food meets art.

03:08At the end of the day, one team will be going home.

03:12I am super nervous. If one element could go wrong, it would be us going home today.

03:18Yeah, don't want to go home today. I do not want to go home today.

03:21So it's time to dial in and give us everything you've got.

03:25You have seven hours to create your dishes. Let's go!

03:33Today is an elimination, but every challenge for us we take as a 120%.

03:38We have to do the best as we can.

03:41I was thinking we can make ash and basically use that as a preservation technique.

04:08The way we decided to go for the two dishes were to connect a bit of our background stories.

04:15Charcuterie, in general, has always been in my life as in his.

04:20I'm going to get these.

04:21Hungry comers handling.

04:23Yeah.

04:24I'll get the fire going.

04:25We've got a deer offal dish.

04:27This is the deer heart, liver, and then deer sweetbreads.

04:32So thyroid gland, just here.

04:39This mutton bird is already being cured in thought.

04:41That's how Maori people preserve the bird itself.

04:48I will confit and make a croquette and have the stuffing inside.

04:55I'm building a hangi.

04:57So we have some wet soil, wet cloth.

04:58These little baby kumara are going to go into the oven.

05:01And all that soil, the moisture is going to steam and permeate through the vegetables.

05:05So you get really earthy-flavored kumara.

05:13How much do we say we add miso?

05:15Just a spoon.

05:18That, and then we taste.

05:19Slowly.

05:22Morning.

05:23Morning.

05:24Tell us what the dish is.

05:26Over here, I'm doing a kingfish.

05:28I take off some ribs, almost like a piece of meat.

05:31And we're going to preserve into a confit duck fat.

05:34So that's your preservation side.

05:35We have many, many elements.

05:39He's going to do the fermented mushroom cremo with miso caramel, candy, crispy enoki.

05:44You're leaving no stone unturned when it comes to incorporating preservation into every element of your two dishes.

05:51We're going to play 120% this time.

05:54Just flavor, flavor, flavor.

05:55I wish you luck today.

05:57Yeah.

05:57Thank you so much.

05:58Appreciate it.

06:03This is a stag that I shot up in Mount Tappanuku a couple years back now.

06:08Something I'm pretty fond of doing as much as I can.

06:14There you go.

06:20Glue everywhere.

06:21Yes, chef.

06:23This is for EXO, which is basically the building block of a scampi course.

06:27EXO sauce, that's cool.

06:28Just keep rocking on that.

06:29Yeah.

06:30Hello, Tommy and Danny.

06:32Hey, guys.

06:32Tell us about your preservation challenge dishes.

06:35So we have come down to two different types of preservation.

06:38So we're going to do a confit and ash preservation.

06:41We're going to start off with a hangi.

06:42So we've got some kumara in the oven in between layers of soil and towels.

06:46Yeah.

06:46That's going to give it a really earthy depth of flavor.

06:48And then to finish, we're going to do an umu.

06:50A good way to preserve them is to dip them in wood ash.

06:53Yep.

06:53Umu being from Samoa, right?

06:55Yes.

06:55Yeah.

06:55So hangi is cooked under the soil, under the earth.

06:58Umu is above ground.

06:59Umu kumara or kumumara.

07:02Kumumara.

07:02Then we're going to do a confit on a scampi.

07:06It's coated with some EXO and some kombucha.

07:09Celebrate and highlight these techniques.

07:11Now this is an elimination, so there is no room for error.

07:14We want to see something spectacular, but most importantly, taste something spectacular.

07:19Absolutely.

07:19Yes.

07:20Cheers.

07:22Just twist and pull.

07:24Okay.

07:25Easy.

07:27This looks very cool.

07:30You officially have my attention.

07:31Tell us about your dish or antelope treat.

07:35Uh, yeah.

07:36We've got a deer offal dish.

07:38Three bites of deer offal going up the antler here.

07:41There will be a tartar on the bottom using the tendon and the heart.

07:45And we'll be making an elderberry hot sauce from preserved pickled elderberries.

07:50Then moving up, we will have buttermilk fried sweetbread with an elderberry ketchup.

07:55Oh.

07:56And then at the top, you're going to have deer liver parfait and elderberry jam.

08:00Okay.

08:00So using the preserved elderberries in three or four different preservation methods.

08:04Yeah.

08:04I think the offal is something that should be celebrated and it's not something that we

08:09see enough of.

08:10Yeah.

08:10That's one dish.

08:11Okay.

08:12That's dish number one.

08:13Dish number two is using scampi.

08:15We'll be sousing the scampi.

08:16A pickled cure.

08:17And then a very light torch.

08:19Love it.

08:19With smoked pumpkin juice, some confit pumpkin and pickled pumpkin, all sorts of different

08:23varieties of pumpkin.

08:24Love it.

08:25And then salted snapper mosaic elevated vertically like an art piece.

08:29All right.

08:30So you've got the deer dish.

08:31Okay.

08:31You've got the scampi and pumpkin and the art piece.

08:33So lots of different individual bites.

08:35There you go.

08:35What we're going to do is pretty show-stopping and out there.

08:38I think the most important is just executing everything that we have planned in our head.

08:42So we've got a lot of work cut out for us today.

08:43You do.

08:45I'm super excited to eat the dish.

08:47But when you think about how you're not going to lose today, the art is amazing.

08:52But at the end of the day, it's about flavor.

08:54Absolutely.

08:55I don't want to go hard.

09:11Today's challenge is cook two dishes and the whole ingredients is preserved.

09:16Using traditional method, we have seven hours to cook and 10 minutes to plate.

09:22We want to show people how we cook with our Asian picnic, but with New Zealand favors.

09:28Hello, Yashan and Roy.

09:30How are you?

09:31Good.

09:32Titi.

09:32Yeah.

09:33Oh.

09:43Titi.

09:44Titi.

09:44Wow.

09:45Titi.

10:02Titi.

10:15Titi.

10:17Titi.

10:19Titi.

10:30Titi.

10:32Titi.

10:44Titi.

10:45Titi.

10:47Titi.

10:49Titi.

10:50Titi.

10:52Titi.

10:54Titi.

11:07Titi.

11:08Titi.

11:12Titi.

11:13Titi.

11:14Titi.

11:18Titi.

11:29Titi.

11:30Titi.

11:31Titi.

11:32Titi.

11:33Titi.

11:34Titi.

11:37Titi.

11:39Titi.

11:39The energy in this kitchen is huge today.

11:43You're all pushing the limits, the competition's on fire.

11:46They're getting better and better.

11:47Every single team is using preservation elements

11:50in really interesting ways that are unique to them.

11:52Fermentation, pickles, you've got kimchi, you've got confine.

11:56All of them can cook really, really well,

11:58but the end result is always flavour.

12:01Well, this is the thing.

12:02Preservation allows for development of flavours

12:06that you can't get when you cook things that are fresh.

12:08There is a real opportunity to build on flavour here.

12:11On a day like today, it's an elimination challenge.

12:14Not meeting the brief could send someone home.

12:16It could.

12:21What are you making now?

12:23White kimchi.

12:30Is it good?

12:31Yeah, pretty good.

12:32OK, thank you.

12:35We're pretty good on the deer snacks.

12:37Everything's sort of going, so I'm going to start prepping the snapper

12:40and the carpaccio.

12:41It's part of our scampi dish.

12:43After it's been cured with some of the scampi,

12:46then we're going to make an art piece that's going to sit on the easel.

12:50I need you to do all the scales for the mosaic.

12:53So pumpkin, seaweed, nasturgeon leaves, amaranth leaves.

12:57So there'll be a vertical carpaccio.

12:59When it comes to impressing Vaughan,

13:01it's got to be something new that he hasn't tasted or seen before.

13:05And that's probably going to be the hardest to do

13:08because Vaughan's been everywhere and anywhere.

13:10We've got shitloads to do.

13:11Yep.

13:14Hello.

13:15Hello.

13:16How's your kingfish?

13:17Yeah, it's good.

13:19Looking good?

13:19Prepped, cured in citrus curing salt and sugar.

13:23In the curing process, how does the texture change?

13:26It will make the meat firmer

13:28and take out extra water inside the fillet.

13:32During the cooking process, it's much more consistency.

13:35The meat is much firmer.

13:36And now we're going to confit into the duck fat.

13:39So we're releasing that.

13:40Are you feeling good about the challenge so far?

13:43Definitely we're not going to eliminate it.

13:45Yeah.

13:45We want to win even if there is no winner.

13:48Yeah. Yeah, exactly.

13:55This is a hangi, a protected layer.

13:57So inside, we have our curmer.

14:00These have got all the flavour from the earth.

14:03Oh.

14:04Oh, wow.

14:04Cool.

14:05What's the deal with the katouche?

14:06So this is milk skin, soy milk skin.

14:11Soy milk skin.

14:12So the curmer has come out of the hangi now.

14:14And then we're going to roll that with this.

14:17Yeah.

14:17Well, interesting.

14:17Also, hay and wood ash.

14:19Season it heavily with sumac, a bit of salt.

14:21That'll roll in the curmer.

14:22So you'll get that sour first.

14:24Yeah.

14:25We want it to be earthy, but then we want it to pop with acidity

14:27from the preserved lemon and finger lime.

14:29And then the silkiness of the soy milk skin with the sour cream.

14:32A lot of flavour, a lot of techniques.

14:34Man, it sounds pretty cool, though.

14:35It's interesting.

14:36I've never heard of that.

14:37How do you think of wrapping a hangi curmer in a soy milk skin is beyond my mind.

14:42But hey, I'll leave that with you.

14:52Scampi oil.

14:53Scampi, chili, and orange oil.

15:07I'll make it a little bit more.

15:09I'll make it a little bit more.

15:12I'll make it a little bit more.

15:19soury mushroom dessert to be offline out of the box some flavor it's gonna be

15:24like umami salty sour sweet then they set in the fridge that's good yeah I

15:31think so yeah sure enough that's why I'm the fridge I'm coming yeah no sour

15:36room no so I know so good may we please address the skull in the room so cool

15:47looks like a piece of art just on its own I'm assuming this is where the tartare

15:51will be presented yes it is so the mutton bird still confine away yeah we're just

15:57with cooked and I can go three years out yeah the stuffing is ready with sourdough

16:02and some fruit inside give the sweetness yeah amazing sounds exciting I can't

16:06wait to eat it especially the kimchi super thin eh I'm starting to dress our

16:16cured scampi and snapper carpaccio so we have a full mosaic of vegetables the

16:26pumpkin needs to be wafer thin okay well that's not gonna be thin enough is it

16:30nah nowhere near we're gonna do a sugar dome to cover the mushroom dish

16:43ah air came out of the side what we're doing here in test of art is something that we never

16:49tried before we need more there's one of the batch third time lucky we experiment here which is

16:59something that you know you can do here because this is the purpose we'll try one

17:02more what do you think this size yeah I don't want kimchi if you were too strong but otherwise

17:10gonna cover the tartar itself kimchi favor only oh that's a new thing they're making sugar

17:22bubbles and they want like a whole dome okay we need a solution okay well it's an elimination

17:33challenge so tiny things can just mean you're going home

17:48today's challenge is to cook two dishes with a hero ingredient in each preserved using a

17:53traditional method we have seven hours to cook and ten minutes to plate

18:03we want to make a kind of cracking shell to cover the dish we're trying look at that

18:12it's pretty cool I think it's too thin they're really cool but yeah it's not gonna work we need

18:17to play safe yeah sometimes it works sometimes it doesn't you know that's the beauty of it enjoy

18:21the process that's why we do what we do it just didn't fit the purpose so obviously we decided to

18:27like always stop thinking too many things just stick to the plan just keep following and keep

18:33going the deer tartar Josh that size yeah it's better hello howdy how's it going it's going really

18:54well really happy with what we've achieved so far I'm fascinated by what's going on here this is the

18:59elderberry hot sauce for the tartar the jam for the deer liver parfait and then the ketchup for the

19:05sweet bread I'm gonna try the hot sauce it's definitely got some spice and then this is a shiro plum

19:16vinegar with vermouth as the base which is what we'll be sourcing the scampi in served in your

19:22pumpkin bowls this is your cutlery for your scampi dish incredible we've got a name for these hang

19:28away Bailey yes we do it's very special this is the clock it's classic I love it I absolutely love

19:36it I look

19:36forward to utilizing the clock to great effect yeah clock on yeah we need to make a rice crackle

19:53we're gonna skew the leek and barbecue on this side because after when you're gonna barbecue no it's

20:02gonna be like mashed potato it's okay no okay yeah it's good it's good no yeah yeah walking around I

20:12love

20:12the usage of ingredients crazy combinations tasting a little bits and pieces of ferments umami blasts

20:19I am really loving Josh and Bailey's elderberry hot sauce and the jam and the ketchup same ingredient

20:27but they taste completely different the Italians kingfish usually I love raw cooking it it loses its

20:34juiciness so fast but the curing process or the brining process that they're doing tends to keep all of

20:40the beautiful fats and oils inside it I'm just hoping that we have a beautiful bite of one of

20:46New Zealand's finest fish yeah what do you think about your Shannon Roy you're still hung up on the

20:51kimchi the smells coming out of that place delicious it's very strong but it just makes you want to eat

20:58it Tommy and Danny down the back they seem very confident more confident than maybe I've ever seen

21:05them in the competition so far what they're doing is just so unique as well honey style kumara adding

21:12layers of flavor around it from soy milk skin to ashes the process is different well what we will have

21:19at

21:19the end of this challenge is a series of dishes that really make us think and hopefully make us feel

21:26something great as well I'm excited about today got nice from world gorse flowers for our scampi the

21:37scampi will have a little XO kombucha and then on the top of that laid over the back of the

21:42scampi

21:42almost like scales yeah these little gorse flowers it's a delicate floral flavor of coconut almost a little

21:49bit so yeah matches our theme probably need about 30 petals per dish lucky we're not in the restaurant

21:55we might have to do about 900 to 1000 pieces one thing I really like about taste of art is

22:01the fact

22:01the world is my oyster I can do anything I want and have these creations that may never see the

22:05light

22:05of day in a way Vaughan and Melissa are quite lucky to be tasting these amazing things whatever this crazy

22:10thought that come into your mind and you can actually put it on a plate yeah yeah yeah yeah let's

22:17make a

22:17look look look maybe open one back look at that just breaking down the TT hot well it's still got

22:28some nice color through it too huh yeah wow what's that it was silly it's really traditional Korean one

22:35it looks like moss can I try a bit wow yeah well that's very cool exciting man I love seeing

22:46stuff I've

22:46never seen before we're seeing a lot of that cremo not bad at all mushroom mushroom mushroom you know

22:58what I think about the two of you you're fun guys yes thank you very good that looks so cool

23:08this is the

23:22intense bit taste of opera Josh and Billings played was so colorful and just like a picture that's what

23:30art is especially when you go to the gallery just something gonna be on the wall we need to try

23:37our

23:37best because everyone's presentation is so good today we have really strong competition but we will

23:44keep trying now we just want to go to the final we want to stay until the last

24:03today's challenge is to create two dishes showcasing preservation techniques there's a lot riding on today

24:11I don't want this to be the end of the journey for us now well why'd she do so much

24:16I don't know I'm

24:18just trying to be safe all right guys you have 10 minutes to go join the flags together that's cool

24:40actually yeah I think just just more commercial probably take it out yeah for the kingfish besides

24:49using every element of the fish itself our preservation technique is hanging on our sculpture made with the

24:56bone that's how charcutter is made so we can put one here and one here building our umu fire pit

25:05this

25:05will be contained in the soil I made the stuffing earlier so now I grab the rayette over it I

25:15will cram

25:16it and make the corkett so we'll have the martinberg and the stuffing inside you find everything already

25:24time goes really fast today go go go go go go yeah I don't know it sticks we'll do it

25:35without sticks

25:35no sticks yeah I think it's nicer just plain clean I don't really know what anyone's doing around me

25:43but all we can do is do the best we can and hope that it's enough to stay in the

25:47competition

25:49okay everybody time is up

25:51that's it brother

25:54yeah

25:55woo

25:58it's elimination impressing Vaughn and Melissa would mean a lot to us

26:01I would like to make at least the final yeah I'd be very disappointed if we didn't reach the final

26:06yeah Sean Roy you have 10 minutes to play let's do it I go fry this now let's try to

26:19get

26:19I'm making Korean tartar so I use gochujang sauce white kimchi shallot and chives mixed

26:34I fried my martinberg then you put the apple syrup so now it's ready to go

26:52first I have the martinberg croquette with stuffing and rillette which used the confit and I put

27:00apple syrup glazed bones inside of the croquette the New Zealand beef with Korean traditional kimchi we

27:07marinated with gochujang paste soy sauce and manuka honey rolled by roasted seaweed and there's egg yolk and white bait

27:16caviar on top

27:49the beef tartar I think a combination of flavors is awesome you've got the vinegar from the white kimchi

27:57you've got the umami blast coming from the red kimchi it complements the beef you can still taste

28:04the beef from wrapping it in the Korean seaweed the accent of the ocean through it is really cool

28:10you've got some preservation that meets the brief for me I really really enjoy the dish it's absolutely delicious

28:17the tata was delicious the cracker is really light it held together really beautifully and you have all

28:23those beautiful flavors of umami and acidity from the two different kinds of kimchi and the gochujang

28:30added that beautiful spike of flavor I love the idea of a croquette I think it's fun and the presentation

28:36of having the martinberg bone as the little handle what an elegant canopy and the texture of the fry on

28:45the outside I love that really crisp bite but with the croquette I think the ratio of the rillette to

28:49stuffing changed the textural balance of what was going on here I would have loved to have had a bit

28:54more

28:54of that silky rillette and a little bit less of the stuffing the titi this one has a few technical

29:03issues it was kind of hard for me to eat the whole thing because the bird meat on the outside

29:09is quite

29:10dry the flavor it's good but the stuffing is kind of a little bit boring so you've confit it but

29:17it needs a

29:18sauce it's dry it's overcooked and I don't know how something so beautiful could be turned into

29:26something that bored me it's lucky you're immune today I would be nervous about that one

29:34up next Tommy and Danny

29:41see on the mushrooms I'm just going to get the kumara umu on

29:43I'll be jumping on cooking the scampi after which has already been confit yeah right

29:47this is our umu that we're putting here this is salmon cooking so we've got embers above the earth

29:58pork rib is super fatty it's just going to cling to this tray

30:01and get the gouache flowers on yep take your time on those making fantastic

30:08sunflower seed tofu with some fermented mushroom powder

30:16ribs are off wait scampi yep scampi's on the bread yeah let's go

30:28cool look very cool

30:39we have scampi coated with some exo and some kombucha finish with a little sauce on the side made up

30:45of

30:45sunflower seed tofu next some cured sticky pork ribs seasoned with sour fermented honey on the side

30:51umu kumara toss in a little dressing made with roasted yeast butter preserved lemon some ash and hay to

30:57finish

30:58so

31:00so

31:11so

31:37that's so delicious the langoustine flavor profile it just had me guessing which way

31:43my mind was going with my palate i love the subtleness of your seasoning the confit is really

31:48nice it just melts in your mouth really good the kumara wow all these layers of flavors so cool

31:55that rib damn dude so juicy i love the sweetness of the honey on the top i would smash so

32:02many of

32:02those it's not even funny you hit the brief but you smashed up for me on the flavor profiles

32:07you have shown respect and given us a reason why these techniques should never be forgotten the

32:15langoustine dish and the texture is just so tender and underneath having the earthiness of the exo the

32:21mushroom so lovely i love the flavor that the soil has permeated through the kumara and it really is such

32:31a subtle but significant element of the dish the sweetness and the tenderness of the pork really

32:37elevated the kumara which was a spectacular choice by you and i think you've executed everything to

32:42perfection so well done awesome guys

32:47julian pierre we'd like to taste your dish next

32:50great let's go so i'm gonna barbecue the kingfish and the leek the leek they've been cooked into the

33:00ashes and then after barbecue i'm going to rest the kingfish in a duck fat and vanilla beans

33:13i'm preparing the chocolate and hazelnut soya for our ice cream

33:17then i'm going to start plating on our cremeaux mushrooms as well

33:27maybe this one is in this candy then hockey we cook into sugar syrup then deep fry

33:36this way the other way yeah we do one like this like that i will do straight

33:44inch of salt

34:02ready

34:03you're shaking are you nervous sometimes walking up to the judges we are super happy

34:09but nervous yeah because we knew yashan and roy they were not in like in the middle nation with the

34:14community and i think tommy and danny their dish was like super cool so obviously you reach a

34:19point where everybody's got high level qualities and tiny things can just mean you're going home

34:40the name of our dish it's heritage and and discovery we decided to go with the fish charcuterie as a

34:47heritage and the discovery of the mushroom cremeaux

34:51my dad used to bring me with him going fishing and we used to make charcuterie of fish that's gonna

34:57be

34:58that i'll be emotional oh you've been emotional yeah i've done a bit it's like all of these remind

35:04me about my family far away from new zealand we feel very fortunate for you to share these stories

35:10stories with us and we can see it in what you've produced thank you

35:20so

35:45Charcuterie from the fish, killed in salt, it really had a clean flavour, you kept it

35:50on its own. The kingfish was awesome the way you cooked it, the texture was really nice,

35:56it felt like eating steak as opposed to a fish. You guys are a little bit wacky, you think outside

36:01the box, quite weird combinations but they really work and they keep me really interested through it.

36:08You've used preservation techniques to extraordinary effect. The kingfish chop, it was

36:14luscious. The way that you were able to maintain a silky but firm texture and really highlight the

36:20quality of the kingfish, it was as close to flawless as you could probably get it.

36:26This mushroom madness dessert, I really love it. It's savoury but it's sweet, the smoked caviar with

36:34the mushroom ice cream kept me really interested. The candida inoki was really nice and the concept,

36:40the visual, it looked really good. I've eaten a billion cremos in my life. When you apply too much

36:48gelatin, yes it allows a product to sit there for a little longer but it also changes the texture to

36:55a point where it was a little distracting. But what I loved was the candida inoki and the mushrooms in

37:03general. I thought the texture was really interesting, the flavour profile was something I'd never tasted before.

37:08So, nearly flawless, one little problematic element but I am very impressed.

37:14What a magnificent job in your own wacky Italian way. Thank you, thank you.

37:21I heard she stopped. The cremos is set I think a bit too much. Too much in the fridge. I

37:27guess pressure

37:27is on or you do mistake. Dumb mistake. Dumb mistake, yeah. All right Josh and Bailey, you've got 10 minutes

37:36to show us what you've got. Let's go!

37:43Brush that first. Super, super, super lightly, yeah?

37:50So the lemon's in the tartare so now we're against the clock, eh?

37:53Mm-hmm. That's scampi to come out.

37:56Whose silly idea was it to do five things instead of two?

37:59Yeah.

38:06Bailey, did you put salt on the mosaic? No, sure.

38:14Sweet bros on the scuba, on the bottom platform.

38:17Oui.

38:30Your first dish is a celebration of pumpkin and scampi. We have soused the scampi tail,

38:36so pickled brine. We've got a smoked pumpkin juice, confit pumpkin balls, and then our mosaic is made

38:42from salted snapper and cured scampi with an array of raw vegetables. Your second dish is a celebration

38:50of deer offal, starting with a confit fried sweet bread with elderberry ketchup, cured deer heart tartare

38:57on a dehydrated tendon cracker, and then finishing with a smoked liver parfait.

39:05Well, if this isn't taste of art, I don't know what is. This is absolutely spectacular in terms

39:13of presentation. Thank you. You're really going all out.

39:16I don't want to go home. This being an elimination.

39:18No, we do not. No.

39:23Clork. Ah, yes.

39:24Clorks. Yes, clorks. The pumpkin and the scampi or langoustine.

39:30Cool.

39:36Clorks.

39:39Mosaic.

39:40Oh.

39:46The deer.

39:56Shit.

40:04Super pretty.

40:11I love the imagery of everything. You have surprise, reveal, interactivity, sensory experience,

40:18a really artistic flourish that makes fine dining a pleasure.

40:23I love the pumpkin dish. The flavour of the langoustine is gorgeous. The texture is absolutely perfect.

40:29It's perfectly cooked.

40:30The pumpkin really adds to the scampi. It elevates its sweetness. It all comes together in a perfect

40:37matrimony of textures, flavours. Amazing.

40:42The snapper silk. Super pretty to look at as a mosaic. Masterfully done, artfully presented.

40:48This is taste of art. This is exactly what we expect and we hope for.

40:53The deer head. The deer head with all the levels of flavour going right up to the top. The cone

40:58at the top was magical.

40:59It's beautiful. One of the best liver pate's from a deer I've had. Creamy and it goes so well with

41:07the elderberry.

41:08The flavour on the heart's good. Maybe a little bit under seasoned. The sweet bread, taste wise, it's really good.

41:16But it's so chewy, it's inedible. But all in all, you've met the brief and I really, really love what

41:25you've done.

41:26Thank you. Thank you.

41:27There is some masterful work here. I want you to be so proud of what it is that you have

41:32produced.

41:33Fantastic food and most of all, a taste of art. Thank you.

41:36Congratulations guys. Thank you.

41:40The sweet bread's a bit chewy. We both kicked ourselves as soon as we saw that.

41:45Makes me feel extremely nervous.

41:50For millennia, preservation has not only been an essential way for humans to survive, but to thrive.

41:57In this challenge, you celebrated this time on a tradition with style, substance and sophistication.

42:04Chefs, I'm impressed. As this competition thins out, you have all risen to the occasion.

42:11With your level of care, attention to detail and technique. But this is an elimination.

42:20Please step forward, Julio and Pierre and Josh and Bailey.

42:25We kind of knew it was going to be us.

42:28Yeah, because with a small mistake that we make. But this level, everything counts.

42:32Yeah.

42:34Julio and Pierre, your tales of family, culture and memory brought us closer to you. And you showcase the art

42:40of preservation, bound with flavour to great effect.

42:43But there were textual issues in your mushroom dish that could not be overlooked. Josh and Bailey.

42:50The artistry of your dishes was evident in your presentation and conception, with flashes of brilliance everywhere.

42:57But your sweetbreads were tough to eat and detracted from the overall experience.

43:04Both teams possessed textual flaws. But only one flaw could not be overlooked.

43:12That's why, Josh and Bailey, your time with us has come to an end.

43:18Just that one little detail, making something inedible, I just couldn't let it go.

43:23I'm so sorry, Josh and Bailey. How are you feeling?

43:26Devastated.

43:27Yeah, pretty gutted.

43:29I missed something that I've done a thousand times and I'm going to hate myself for it for the next

43:36few hours.

43:38Well, I think it's safe to say that the future of fine dining in New Zealand is strong with chefs

43:42like you leading the pack.

43:44It has been an absolute privilege to see what you can do and to consume your food.

43:48That one little detail pushed you under. But through this entire competition, you two should be super proud of yourself.

43:55You're both super talented chefs and I'm going to be excited to see what both of you do in the

43:59future.

44:03All right, everybody, rest up because your next challenge is going to turn your world upside down.

44:13Minister and Vaughan, my feedback has been very helpful. The help has been great.

44:18Onwards and upwards.

44:19Yeah. Thank you, Chef.

44:21Youngblood.

44:23In this challenge, these table settings, artfully curated by farmers, will be your canvases.

44:29We want your art to showcase the plate.

44:32We're going to win. We're going to beat your own game.

44:34We'll be okay.

44:35No way.

44:36It has a really pick-me-up childish feel to it.

44:40I might cry. I love that.

44:43This is an elimination challenge, and that's why I'm sad to say you're leaving us tonight.

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