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Taste of Art Season 1 Episode 6
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FunTranscript
00:00This challenge is dedicated to the art of preservation.
00:04These have got all the flavour from the earth.
00:07We want to see something spectacular,
00:09but most importantly, taste something spectacular.
00:12I don't want to go home.
00:13Josh and Bailey, your time with us has come to an end.
00:16But through this entire competition,
00:19you two should be super proud of yourself.
00:22In this challenge, these table settings,
00:25artfully curated by farmers, will be your canvases.
00:29We're going to win, we're going to beat you at your own game.
00:31We'll be okay.
00:32No way.
00:33It has a really pick-me-up childish feel to it.
00:37I love that.
00:39There will only be two teams moving into the final.
00:56Wow.
00:57So we walked into the studio.
00:59Funky plates, almost like table settings or something.
01:02A bit of a curveball.
01:04Interested to see what was up.
01:06And then there were three.
01:11It's getting tough and tough day by day.
01:14Being the top three, it's a privilege at this level.
01:18It's a semi-final.
01:19We're here to win.
01:20Yeah.
01:20Kia ora chefs.
01:22How are we feeling about being the top three?
01:24Great.
01:25Great.
01:25Fantastic.
01:27You've all wowed us so far.
01:29But with the end of the competition in sight,
01:32now is definitely not the time to lose focus.
01:36When we think of the process of making art,
01:38it usually begins with a spark of inspiration.
01:41The way we present it usually comes later.
01:44In this challenge, we're flipping that script.
01:48We're asking you to reverse engineer your edible artwork to fit the frame.
01:53For 116 years, farmers have helped turn Kiwi houses into homes
01:57and transform dining tables into places where families don't just share food,
02:03they create memories.
02:04This time, these table settings, artfully curated by farmers,
02:09will be your canvases.
02:11Each team will select a theme at random.
02:15They are culinary voyage.
02:18Modern minimalist.
02:20And lastly, modern heirlooms.
02:23You must create two dishes.
02:25So who gets what?
02:29Grab a napkin roll and your theme will be inside.
02:33The challenges are crazy.
02:35They're curveballs.
02:36They're out of the box, which I love.
02:37And we've done quite well so far,
02:39but each challenge is in itself a challenge.
02:42And last but not least.
02:47Time to reveal what you are going to be working with.
02:52Julia and Pierre?
02:53We have modern minimalists.
02:55Modern minimalists.
02:57Tommy and Danny?
02:58Culinary voyage.
02:59Culinary voyage.
03:01And Yashan and Roy?
03:02Modern heirlooms.
03:04Modern heirlooms.
03:06All right, everybody.
03:07The table is set.
03:09Once again, this is an elimination challenge.
03:12And at the end, there will only be two teams moving into the final.
03:17Whatever setting you have chosen, make a statement and show us why you deserve to be in the final.
03:24You have seven hours.
03:26Let's go!
03:34There's three teams left.
03:35It's crunch time.
03:36It's anybody's game.
03:37Winning or losing.
03:38You are either going home or you are here to get amazed by another challenge.
03:43Yeah, yeah.
03:44And win the trophy.
03:45We're going to win this.
03:45They're going to win the extra part.
03:46Yeah.
03:47The magic one.
03:47So for the modern animalists, let's try to do as clean as possible.
03:53For us, the idea is not overthink it too much and go into perfection.
03:58Yeah, perfection in...
04:00Using two flavors, one flavor, and try to elevate that as much as we can.
04:06This one's, I guess.
04:07No.
04:08It's a small one.
04:10Bring it back.
04:11I will.
04:12It's just in our freedom.
04:14Roy had an idea straight away because he cooked a lot of traditional food at home.
04:18We need to use a modern way to present it.
04:21My idea was using my memory of my grandmother about the soybean paste, what she always cooked for me.
04:27That was the best memory in my life with my grandmother.
04:32I will make one dish.
04:35Roy will make one dish because we're from different parts.
04:38He will make the traditional consomme.
04:40But we're going to add some more fusion sides of like the western sides to finish.
04:46And there was another dish I'm making now is a sugar.
04:50So I will use hot pot spice to make an ice cream and then make a pearling with nuts.
04:55It would be cool to do an ice cream for a dessert, huh?
04:59What?
04:59It would be cool to do an ice cream for a dessert.
05:01Yeah, yeah.
05:02Like a Tamarillo one or so.
05:04Yeah.
05:04Inspiration today, we've kind of gone on the verge of maybe being too exotic or heavy on the theatre and
05:10some earlier challenges and maybe missing the mark on the seasoning.
05:13So have you got cookie cutters?
05:15Yeah.
05:16I just don't make it so I can get those.
05:17All those ones are like crinkle ones.
05:19Detail is everything like a little bit maybe more simplicity but with the execution and the product in mind.
05:29So after I'm cleaning this, I'm going to put up the sauce straight away.
05:33Then I guess I'm going to start doing the filling as well.
05:36Yeah.
05:37Scampi.
05:38Oakland Island scampi.
05:41We've got our eyes on Julia over here, this one.
05:44I might just get the soup on there.
05:46So I'm just, I think, leaning into that.
05:48I mean, one of the best things I've ever had in my life was the soup that my grandma made
05:52when I was a kid.
05:53Yeah.
05:54How are you guys?
05:55What's going on?
05:56Couple of things.
05:57We are working on a hot soup cold soup.
06:00A sort of memory that I had, one of the greatest things I've ever tasted was just a simple broth
06:04made by my grandma who's 100 now.
06:06Yeah, when I was a kid, it was just simple like chicken broth, almost like consomme with some cooked rice
06:10at the bottom.
06:11Using the quails, you get the flavours of that chicken soup but it's in a different form.
06:15We want to do hidden flavours.
06:17We're working on a pie.
06:18So we're doing our sort of pork hot bacon pie.
06:21Some rendang.
06:22Like a rendang sauce, simple but just like bang flavours in the middle.
06:26Nice.
06:26That sounds delicious.
06:28I'm impartial to a rendang because it's where my family come from and those really rich, punchy, deep flavours are
06:34what makes a rendang incredible.
06:36And we are working on a dessert as well.
06:38Yeah.
06:38A dessert.
06:39Tamarillo sorbet, little boysenberry jam.
06:41Kind of the memory of a gathering around the home, everything about home and especially winters in New Zealand.
06:46How are you bringing these flavours together because you're giving us disparate memories of family gatherings?
06:52So like simple on the outside but then complex and with depth on the inside.
06:56No pressure, you've got Miss Rendang here now.
06:59Yeah.
07:00Good luck guys.
07:11So I'm making a sponge, like really thinner sponge for my dessert.
07:16So I will bloom the sugar but inside of the sugar components will be inside.
07:23And I will make the sugar can see through so the judge should able to see what have inside.
07:28But it's layered up.
07:29So I'm making the first layer now.
07:39Julio and Pierre.
07:40So we have a modern minimalist as a setting.
07:42I think we're pretty happy, both of us.
07:44Yeah.
07:45We can focus on one ingredient and just elevate it as maximum as we can.
07:50What are the dishes?
07:52We're going to do from my side.
07:54It reminds me like from my transformation from traditional cuisine into fine dining,
08:00Michelin star and so on.
08:02Acqua chile.
08:02So we're going to do rows of snapper crudo with acqua chile.
08:07Red onion gastric.
08:09Some brunoise jalapeno.
08:11It's going to be like a kawa kawa acqua chile just because we are in New Zealand.
08:15Awesome.
08:16It's going to be like a bit of a twist.
08:17Very cool.
08:17So how are you planning on plating this?
08:19So it's going to be a monochromatic dish.
08:21Green of the acqua chile.
08:22Yep.
08:23And the white of the fish.
08:24Cool.
08:25And on the side we're going to do a small snapper.
08:27We'll call it like oceanic chicharron.
08:30Yeah.
08:30So you're going to do like a puff of the skin.
08:32So you'll have that crunchy, fatty, deliciousness.
08:35Because the acqua chile with the snapper, not going to be like any crunch in that
08:37because we don't want to go into the ceviche style.
08:40But we want to keep it crudo.
08:41Keep it crudo.
08:41Yeah.
08:42So it's going to be acqua chile, fish, the kawa kawa to give some kiwi twist.
08:47Yep.
08:48And what about the second dish?
08:49We're going to make pasta, finally.
08:52Oh, yeah.
08:53Yeah.
08:53I know you guys were waiting for that.
08:55Yeah.
08:55We're going to make Oakland Island scampi raviolo.
08:57So we're going to do geoc raviolo.
08:59We're still going to play monochromatic again.
09:01So in this case we're going all black.
09:03Just to think about the old blacks in New Zealand.
09:06A little bit of kiwi in all these dishes.
09:08Always.
09:09Love it.
09:09Gentlemen.
09:10Yes, sir.
09:11Good luck today.
09:12Thank you so much.
09:13Appreciate it.
09:15Imagine we never did a pasta dish and we never got out and then now we do one pasta dish
09:19and we got eliminated, that would be pretty bad for us.
09:26Yeah.
09:35Yeah.
09:35The sitting, the finger line.
09:38For today's challenge we are taking the dishes on a culinary voyage across New Zealand.
09:43And that involves the table setting recovery, the smell, all the hundred details.
09:48We've got seven hours to cook and ten minutes to plate.
09:51Maybe we cut out, use that for the sorbet.
09:54Yeah.
09:54We're going to fill it with a bit of jam, a bit of sorbet and then this little disco marshmallow.
10:02I think it's something like this so we can fill the bites.
10:06Maybe a touch smaller.
10:07I will do maybe bigger.
10:09Bigger?
10:10Yeah, because after you're going to cook, no?
10:11Because it's not going to cook a lot, huh?
10:13All right.
10:14Fill the bites.
10:17I'm fast freezing some kawakawa leaves.
10:20So to keep all the flavor inside, you freeze with nitrogen super fast.
10:25I'm going to make like a salt.
10:26I'm going to use the seasoning of the snapper.
10:40Yashan and Roy.
10:42Hi.
10:43How are you doing?
10:43Good, thank you.
10:45You got some snapper over there?
10:46Yes, snapper.
10:48What are your two dishes?
10:49A fish dish.
10:51I'm curing snapper with kombu and a little bit of salt.
10:55A little bit like three hours resting in the fridge.
10:58The texture will be more tender, more savory.
11:02He's making a traditional Korean consomment.
11:05With a soybean paste.
11:06Tying in that you have the modern heirloom dish.
11:09Yeah.
11:09So you're using something traditional from your country.
11:12Yeah.
11:12How are we seeing the modernity in this heirloom dish?
11:16In the plating, in the presentation.
11:19How are you elevating this?
11:21In the presentation?
11:23Yeah.
11:23Yeah.
11:24He uses traditional fever to do it and the modern way to plating.
11:28Incredible.
11:28So time-honoured flavours, modern interpretation and presentation.
11:33Yeah.
11:33Beautiful.
11:33That sounds delicious.
11:35What are you working on, Yashan?
11:36I'm doing sugar.
11:38I'm doing sugar, which is a dessert, a prey dessert.
11:40So I will make blooming sugar.
11:42Yeah.
11:42And I will hot pot spice.
11:44So shrimp pepper and chilies.
11:46To make ice cream.
11:47And that's perling.
11:49So it will be Chinese favourite.
11:50This sounds super exciting to me.
11:52Using your culture in this way.
11:55Doing something original from your heart.
11:57I think we're going to find something special in this.
11:59I wish you luck.
12:00I see a lot in both of you.
12:02And I'm hoping you get this one out of the park today.
12:04Bring it.
12:07We definitely want to win.
12:09But we have really strong competition.
12:12Tommy and Danny.
12:13We want to meet them in the final.
12:15Like even when you lose, it's going to be a really good experience to cook with them.
12:25So maybe two of these.
12:26And then pitch like really small.
12:29I will a pallina piccolino.
12:32If not, I'm not going to have enough.
12:35Understood.
12:38Well, this is very exciting.
12:40The last elimination before the finale of Taste of Art.
12:44And there are some big ideas out there.
12:46Yeah.
12:47It's an exciting challenge.
12:48And this is, of course, a little bit odd for a chef.
12:50Because, you know, when it comes to creating, you should come up with the concept.
12:54And then you'd think about how you want to present it.
12:56But we're really turning the whole challenge on its head.
12:59By giving them a table setting or a table theme.
13:02And asking them to create dishes that fit into that box.
13:07Do you think that's difficult for chefs to do?
13:09It's the opposite of what you're used to.
13:11When you create a dish usually.
13:13And you provide the creative theme around that dish.
13:16They've got to flip it around.
13:18It's not difficult, but it's just a different direction.
13:21They have to think smartly so they've got a really good cohesion together.
13:25Let's start with Julien Pierre.
13:27Modern minimalism.
13:28I like the idea.
13:30The dishes sound delicious.
13:31I like that they're going into some of their Italian roots with the pasta.
13:36I love the idea of the Agua Chile.
13:38Using one colour tone on both dishes is really artsy.
13:41They're following their brief.
13:43It could be minimalism at its finest.
13:45So let's talk about Yashan and Roy.
13:47Modern heirlooms.
13:48What do you think of what they're cooking?
13:50Roy, he's using ancient recipes of Korea.
13:53And so is Yashan, but in a really modern way.
13:56Their sounds quite funky.
13:58Those two work quite well together.
14:00And they're super organised.
14:01I think they're the ones to keep an eye on today.
14:04We have Tommy and Danny and they're giving us a culinary voyage.
14:08It's super cool hearing about his hundred-year-old grandmother
14:11and being inspired by her chicken broth as a child
14:15in a new, refined, provocative way.
14:18This team, they bring the heat every challenge.
14:21It's exciting looking at what they're doing
14:23and I expect a lot out of them today.
14:26I'm so proud to be standing here on the cusp of the finale
14:29looking at what they're doing.
14:30Let's hope it all works.
14:34I'm making the ice cream with shrimp pepper.
14:36That is the spice.
14:38You know, you smell this.
14:40Really strong.
14:42Really?
14:43Really.
14:44Wow.
14:48In a way, it's like a pasta,
14:49but probably not wise to do a pasta against the Italians
14:53over there, you know, so.
14:55Julia, how's my pasta looking?
14:57I don't know, I'll show you.
14:59Show him a bit how he's done.
15:01Are you guys doing pasta?
15:03No.
15:04All right, let's do it.
15:04We're doing pies.
15:05Get ready for this.
15:06Pasta pie.
15:07Pasta pie.
15:09If we're gonna win, we're gonna beat you at your own game.
15:11We'll be okay.
15:12No way.
15:13We'll be, we'll be all right.
15:15If he's gonna beat us on pasta, I will pay him a beer every day forever.
15:20We'll be okay.
15:22So I'm working on the sugar now.
15:25The H will be cold down faster than the middle.
15:28So I will make sure same temperature all the time.
15:32So they won't crystallize it.
15:36This sauce loves to bubble and fly everywhere.
15:40This sauce loves to bubble and fly everywhere.
16:03For sure.
16:05How's all your processes going?
16:07Are you ready for this?
16:08Yeah, we're on track.
16:08As we always do, we push the me's first and then we can taste.
16:11We're tasting as we're going, but we like to taste each individual complete dish.
16:15How's the confidence today?
16:16Yeah, you know, you've got to come in with confidence.
16:18And if you don't have it, you fake it.
16:19But we're feeling strong, but we're obviously keeping our toes touched to the ground.
16:23I'm currently making a caramelized white chocolate and pumpkin seed mix.
16:28And Tommy's getting on with some tarts.
16:30Yeah.
16:31There's amazing smells coming.
16:32I'm guessing it's coming from that pot.
16:34Yeah.
16:34That's how we're doing.
16:35It smells amazing, eh?
16:37Is there a flavor taste?
16:37So this is going to be part of the pie, right?
16:39Yes.
16:39Yeah.
16:45I'm probably the most nervous today I've been in the whole competition.
16:49Just because you know what's at stake, putting yourself and your whole soul into it, it means a lot.
17:10Today's challenge is to cook two dishes, then use a modern minimalist as the inspiration.
17:15We have seven hours to cook and 10 minutes to plate.
17:18We decided to go with a black monochromatic for this dish.
17:20So we're using squid ink and charcoal.
17:24We have a filling of scampi and New Zealand buffalo ricotta.
17:29And then you make a little hole in the middle of the filling and you place raw egg yolk.
17:33And then you have to fold it, make sure it's all perfect.
17:36Even though it looks like one raviolo.
17:38Yeah.
17:38Yeah, there's a lot going on there.
17:40So yeah, especially in this one, it's important because you don't want the egg yolk to float, but to cook
17:47normally.
17:48The pasta needs to be thin enough to cook in the time of the egg yolk, but also thick enough
17:53to hold the filling.
17:56This is just a little trial for us.
17:59So I'm putting it in three minutes and 30 seconds and the water cannot boil.
18:04So it needs to slowly, how do you call it?
18:07Simmer.
18:07Simmering.
18:08Simmer.
18:09I think caramelise this white chocolate separately.
18:11Yeah.
18:12And then crush it to a powder and then we can, after they come out, we like dust it in
18:16there while it's still warm.
18:19So I'm making like a different size, like each size makes two.
18:23And I will try to cut them, which is the bottom part.
18:27And I need to keep this dry because once they touch each other, they might break because the moisture from
18:35the air.
18:39That's actually what you want.
18:43The worst thing that could happen is they cut it and it's a hard boiled egg.
18:47That would be pretty bad.
18:49That would be pretty bad.
18:49I should report to Italian.
18:50Yeah.
18:51Tiny bit of butter.
18:52Yeah.
18:57The top is perfect, but the side, we need to go finer.
19:01It's such a simple dish that it's always very difficult to hide mistakes.
19:20It's the challenging bit.
19:22Yes.
19:22How are you feeling about the sugar work?
19:26It's cold here.
19:27Yeah.
19:27So it will take more time.
19:28It's not working to your favour.
19:30Yeah.
19:31Yeah.
19:31So I won't rush on this.
19:32I know sugar cannot be rushed.
19:34No.
19:34How are you feeling, Roy?
19:35How's everything going with your prep?
19:37Yeah.
19:37Actually, my dish is really focused on the stock time.
19:41Yeah.
19:42Oh, here we go.
19:47I think this one is too thin.
19:49Like the heat is not going wrong.
19:51Yeah.
19:51So I'm trying to make like a pear.
19:53I have the fruity taste inside.
19:56Uh-huh.
19:56And the pear goes really well with the spice.
19:59Yeah.
19:59And I can balance the taste.
20:02Well, I'm going to leave you to focus, but I have my fingers crossed for you.
20:07Great.
20:09Three minutes and a half.
20:10Three and a half.
20:12Yeah.
20:12Three and a half.
20:22Yeah.
20:23What are you working on here?
20:24There's something for you to try.
20:27So we made a langoustine consume, like super clear.
20:31Like you make up the pan quite hot and you're adding like slowly, slowly until you caramelise
20:36the sugar inside the scampi.
20:38Yeah, it's super sweet.
20:40And we try as well one raviolo for the cooking.
20:44It's great that you're making five for me and one for Melissa.
20:47Yeah.
20:48Yeah.
20:48I thought you would need a little more.
20:50Good that you know.
20:51Yeah.
20:55This is reducing the sauce with daikon.
20:58So there's soy sauce and mirin.
21:10You guys have arguably been the most consistent team throughout the competition.
21:15Do you see yourself well and truly in the finale?
21:19Yes, I think.
21:19I think we do.
21:20Channeling family experiences, there's a lot of emotion tied to that.
21:25Do you think that that is the most potent ingredient that could give you the edge?
21:29Do you build something from the heart or a true memory?
21:31You really put extra effort into it and soul into it.
21:34I think having soul in it just is really important.
21:36What we're trying to do here, we're trying to keep it simple on the exterior, but then
21:38underneath it's like a melting pot of culture.
21:40But I have a very important question to ask you.
21:44If you're in the finale, which other team's in the finale with you?
21:49I think it's anyone's game at the moment.
21:50It's a pretty difficult one.
21:51Yeah, yeah.
21:52Because we have those silent killers over there, and we have team Toastanuk over here.
21:56I still think that power with white chocolate that did it was really like...
22:01Masterpiece of it ish.
22:02Masterpiece of it ish.
22:03So you have the assassins down in the front corner and you have the wild card over here.
22:07I thought that Josh and Bailey were pretty big contenders, but you slip up and then you're out.
22:12One mistake could be, you know, like you're out of here.
22:15I think it's anybody's game.
22:16Alright, well, no mistakes.
22:18That's it.
22:28Amazing.
22:31Everybody is really motoring on, and I'm excited.
22:36The proof's gonna be in what they give to us.
22:39We need to see something brilliant.
22:41Let's hope they bring it to the plate today.
22:43Absolutely.
22:44These teams need to earn their place in the finale, and from the smells in this room alone,
22:50everybody is pushing as hard as they can to produce the best possible food.
22:54On the back bench, Tommy and Danny.
22:56Tommy's got a lot of experience.
22:58He's worked under some of the world's best chefs, and it shows.
23:02They're just dialing it in.
23:03They're doing so many little techniques and recipes.
23:06They work so well together.
23:07Julian Pierre, they did a tester of their raviolo, and they were worried that the pasta was just a little
23:13bit too thick.
23:14So they're making sure that they make those adjustments so that we get as thin a seam as possible so
23:20that we don't get raw or thick pasta.
23:22I'm pretty sure, being Italians, they know how to make pasta.
23:27And then finally, I'm a little bit worried about Yashan and her sugar work.
23:32I'm so nervous for her that she will not only be able to successfully blow her sugar, but also create
23:38enough backups just in case.
23:39She's a little bit of trial and error.
23:41Sugar work like that, it's not something you learn overnight.
23:44Will it be enough to land Yashan and Roy in the finale?
23:49Still not.
23:50The last one was still cold down too fast.
23:52So I need to work on my sugar a little bit more.
24:13So today we picked the molten heirlooms, and then we have to cook two dishes.
24:19Then we'll have seven hours to cook and ten minutes to plate.
24:22I'm a little bit scared, especially because it's sugar.
24:25You never know, like when you put the air inside, you never know which part is going to bloom first.
24:29I know I need to work more on the sugar.
24:37Good to go.
24:43All right guys, you have ten minutes to go.
24:46Clean down, box off, and get ready for plating.
24:49Peace out.
24:50Peace out.
25:01Too much jelly.
25:02I think it's too much jelly from here.
25:04Maybe I think a little bit of salt as well.
25:06Salt on some kind of freshness as well.
25:08Maybe underneath we put the dill or something.
25:15Making a rose out of the snapper crudo.
25:19We'll go like in the aqua chili dish.
25:22So we're going to play really monochromatic.
25:25Modern minimalist.
25:27Then I'm just going to start making these quail cup.
25:34I only break one.
25:35I thought I'm going to break half.
25:36That's giving me more chance to try before charging.
25:52All right, time's up.
25:55Fish half.
26:00We're feeling pretty proud but nervous.
26:02Because we know that you can't hide anything.
26:07So everything has to be perfect.
26:08But the flavor is like a bomb.
26:14Tommy, Danny, get ready.
26:17You have ten minutes for plating.
26:19Let's do this.
26:20Let's do this.
26:21Let's go.
26:23You got the tarragon, Danny?
26:24Yes.
26:25I'll just grab a plate, Danny.
26:27Yep.
26:28That's good, eh?
26:30The broth is warming, right?
26:32The broth is warming up.
26:33Yep.
26:34Cool, trucking back here.
26:35I'll do the...
26:36Yeah, I'll do that in the...
26:37Do the jelly, yep.
26:38Just got this little quail egg rooey.
26:40Quail floss.
26:41And then that's like a little flossy crumb.
26:43This is the chicken soup jelly we made.
26:49Why do we keep doing fiddly things, Danny?
26:52You like it.
26:52Yeah, but then my hands start shaking.
26:55So we're just trying to create like almost a sunflower to start.
27:02They're just chucking these.
27:04Little boysenberry jam at the place of this tamarillo sorbet.
27:08Pies are looking good, chef.
27:09Beautiful.
27:11These are some brand-lang pies,
27:13which we're gonna finish with some mucket lime salt.
27:29Today we set the table for a Sunday night dinner with family.
27:32We wanted to represent the multicultural melting pot that is New Zealand
27:35and what they bring to New Zealand cuisine.
27:37On the surface you see simple chicken soup.
27:40But it's in a different form.
27:42So we did a cold tart.
27:44Using the quails to elevate it,
27:46using the rest of the quails we made a broth.
27:49We have some hot pies made up of randang and poco.
27:52To finish your meal, tamarillo dessert.
27:55We've made a sorbet, little boysenberry jam, and torch marshmallows.
27:58How do you feel about this challenge?
28:00Was it difficult for you to reverse engineer a series of dishes based on this table setting?
28:07When we saw the Culinary Voyage as our theme, I was super excited about it.
28:11It's super bright, super colourful, and I think that's what we want to reflect in our personalities as well.
28:16I hope you guys enjoy it.
28:17You guys are nervous, I can tell.
28:19Yes, yes.
28:20Tell me, how would you feel if you've come this far with some very strong dishes in this competition,
28:26only to leave before the finale?
28:29That would be devastating, I think.
28:30But we gave it our best.
28:31Flavour first in this one, which you will hopefully see.
28:33And detail, seasoning, all those little things we tried to make sure were perfect.
28:47Flavour first?
28:49To the stars?
28:56Let us know!
28:59It's true!
29:01I would rather be the favorite one.
29:01To the stars?
29:02To the stars?
29:02And at the stars?
29:09We'll stay right here
29:10See my number?
29:10We'll be there.
29:11To the stars?
29:14We have a beautiful star?
29:15We'll be there.
29:17The little tartlet kind of reminds me of a fresh, textual version of something my grandmother
29:22would make when I'm sick.
29:24The broth is super moorish, yum, it's refined, it's got a great flavour.
29:29I love the presentation, first of all, having that jellied centre.
29:33It looks like a piece of art, and to have living colour surrounding it is absolutely
29:38gorgeous.
29:39But you have channelled that classic chicken roast on a Sunday afternoon, but you've done
29:43it in a way that is three-hat worthy, that is artistic, and full of flavour.
29:48If I had to give one critique, I would say maybe the chicken and quail tart is on the
29:54edge of being a little bit dry.
29:57The broth, you're taking us to East Asia, maybe even Southeast Asia a little bit, your flavours
30:04like these are quite familiar to me, they feel warming, they nourish your soul.
30:08I feel very fortunate to have grown up with Singaporean parents because for me Rendang
30:14is home.
30:15I love that you've infused these two things together to bring us relatability across culture,
30:22but still celebrate another part of New Zealand's migrant heritage.
30:27I love the pie, the seasoning is delicious.
30:31The tamarillo, I like the textures, I like the smokiness on the top, it's really cool.
30:36The sorbet, I love it because it's not too sweet, it's really smooth and silky.
30:40Light, bright, fresh, cold, but still a bit of a treat because you have that beautiful
30:46praline on the top that gives a nutty sweet finish to it.
30:49I think you've done a very wonderful job.
30:52Great job guys, really cool.
30:57Proud of what we saw.
30:58Yeah, really proud.
30:59We gave everything we could.
31:01Going first, it gives a benchmark to the rest of your competition, like okay that is where
31:06we are sitting right now and that is what you need to beat.
31:09We got the eyes on the price.
31:14Julio and Pierre, you're up next, you have 10 minutes to play.
31:18Let's do it.
31:21So nice and sweet.
31:25And that's gonna go like inside the roses.
31:28Warming up the water for the raviolo.
31:31And then we get to cooking.
31:37We're almost there, one minute.
31:39Salt is good.
31:40Yeah.
31:41Right here.
31:48Yeah, perfect.
31:49Good.
31:51This is perfect.
31:52Put on the plate.
31:53This is perfect.
31:54Yeah.
31:56You ready?
31:57Yeah.
32:09We have a snapper crudo with the aqua chile.
32:13And scampi raviolo with the egg yolk.
32:16The moment we picked the minimalist, we thought to go back a bit of the beginning of our careers,
32:21where everything was very direct and very simple.
32:24And thinking about dishes that we really sign in our brain.
32:28Minimalist, it was always like into my career.
32:30Like in the past 10 years, like working many Michelin star plays.
32:34So perfectionist, really fine cut.
32:36Three, four ingredients.
32:38Well done.
32:38Temperature, curing time.
32:40And not even for Julio, I think it was like quite easy.
32:43Yeah.
32:43Focus at Tostanoc, we have the same.
32:45The menu is just two flavors only.
32:47Each dish, focus on that.
32:48And then we go crazy with techniques and things like that.
32:51He's the master of pasta.
32:52So you need to go for that.
32:54You're in the semifinals.
32:56All three teams got a lot of experience.
32:58Everyone's hungry for this.
33:00Do you feel that this today is going to push you into the finals?
33:03Do you feel like you've done something special enough?
33:07Well, it's an elimination challenge.
33:09So if there's any mistakes, we're going home.
33:20So I'm going to put the aqua chile.
33:22One of the most important parts.
33:23It needs to be really cold.
33:25And you got this nice and green vibrant color.
33:29It's beautiful.
33:30Wow.
33:46Wow.
34:06The Agua Chile with the snapper, beautifully done in a rose.
34:10I loved that dish, it's really tasty.
34:13I love the accent of the kawakawa.
34:15It makes it interesting.
34:16You've used something from your past and you've reinvented it.
34:20Super fresh, super vibrant.
34:22I love the texture of the fish.
34:24The sauce is a banger.
34:26Your version of an Agua Chile with a touch of Aotearoa in it is brilliant.
34:32The Agua Chile, I thought it was so impactful.
34:35You understood the brief in terms of artistry.
34:37You have this beautiful deep white bowl and inside it you have this verdant emerald water
34:45just shimmering around this gorgeous rose of snapper and you can see little hints of what else might be informing
34:51the flavours going on.
34:54Moving on to the raviolo, you have something deeply complimentary, which is the way we see black and white.
35:00You have something that is comforting, warming, rich, enveloping.
35:04The pasta work is perfecto.
35:07It is so thin, so silky, so delicate and you're holding together quite a lot.
35:13She's a hefty girl.
35:15You have the yolk, you have the buffalo ricotta, you have the scampi and everything needs to be just so
35:22in order for that yolk to be just set, but for the flavours to all come together as well.
35:28The raviolo, it's very tasty.
35:31He called you the master of pasta, you own that.
35:34It's got high flavours, subtle flavours, the texture was really beautiful, the egg yolk was creamy.
35:40The sauce is what made it for me.
35:42You've really extracted the sweetness out of the heads of the langoustine.
35:47It's moorish, the flavours still in my mouth and I want another bite.
35:51The texture of the skin on the side of the Agua Chile was amazing as well.
35:54Great job.
35:55Well done.
35:57Thank you so much.
35:57Great job, guys.
35:58The feedback were positive.
36:00When they cut the raviolo and the egg yolk kind of ran away, there was definitely a big moment of
36:05relief.
36:09We'd like to taste your dish, Yashan and Roy.
36:11You have 10 minutes to prepare.
36:13Let's go.
36:13Here we go too.
36:15Here we go, moved here!
36:20For this, like here too.
36:22I see these too.
36:24Okay
36:25Yes!
36:27Alright.
36:28We're cooking with this.
36:30Okay.
36:31More on the edge.
36:34Well, in the front.
37:08Our theme is modern alum. There's a soup which is made with fish stock and soybean paste. Under the snapper,
37:16there's a daikon and finish with chili oil. And I prepare some pickled cucumber to make it balanced.
37:24So I have the blooming sugar and inside I have the strawberry ice cream. I made a chili parling inside
37:31and with the pear compost to balance the spiciness with it and start refreshing as a dessert.
37:38This challenge is about bringing heritage to the plate. How did you go about achieving the challenge?
37:45The idea is from my grandma's food when I was young. She always cooked this for me. When she needed
37:52to ferment the soybean paste, she always put in my blanket. So I slip the soybean paste together.
38:00I know it sounds a little bit weird, but that's how she permits the soybean paste.
38:04That is the sweetest thing. I might cry. I love that.
38:08And mine is a culture heritage. We have the blooming sugar for so long and no one is doing it
38:14now.
38:14So that's why I was wanting to use these heritage cultures to present a dish with this technique.
38:21So you're highlighting a dyeing culinary art.
38:24Yeah.
38:24Yeah.
38:25The thing I really like about what you presented, it really moulds into the table.
38:30Mm.
38:30You've really followed the colour tone.
38:32This is an elimination, which means one team will be going home. How would you feel if it were you?
38:38I mean, everyone's really good. So we try our best.
38:43I want to hear, Yashan, do you want to go home?
38:45No. I don't want to go home.
38:48I can see the hope for my future from this competition. So it was a really great time for me.
38:56All right. Shall we taste?
39:16Woof.
39:31within this bowl I can taste your history and your emotion the things that you can't express
39:37to us in any other way than through your food and it's making me feel that depth of emotion
39:43there is a deep sense of refinement about it but also the way the soybean paste has created this
39:50earthy fermented sense of roundedness fantastic and it's rare that I would say that a garnish would
39:57add a depth of flavor and experience to the dish but just that very fine chiffonade of scallions on
40:03top and the few drops of chili oil really gave a heat and a depth that finished the dish I
40:10thought
40:10that dish was just a thing to behold thank you Roy the snapper it's meaty it has a lot of
40:17texture
40:17into it it's still juicy but I love the flavor after you crisp scales like that gently poached
40:24piece of fish and then it tastes like fish and chips on the top of it this dish in general
40:29it's very
40:30reserved but in the most beautiful way the daikon the sweetness the underground or foundation of the
40:37dish just lifts it all up in this beautiful sense of umami it's a great dish when the pear came
40:44to the
40:44table it looked absolutely beautiful it had an artistic shape to it the shattering was so fun
40:49the pear was really lovely and tender I thought the cake was beautifully done and I loved the flavors of
40:55the ice cream that really warm hot pot spice chili in desserts is genius because it really offsets the
41:02sweetness the pear the thing I like about it it's super different you pulled off little sculpture
41:07out of sugar it's really nice I think it's a great dish as well I know that you are both
41:12of chefs of
41:12few words but your food spoke volumes of who you are and where you've come from you should feel proud
41:18of
41:18what you've represented on the table today great job thanks well done thank you I'm really happy
41:26you are so positive feedback from the judge you are so good there's no negative there's no issues
41:32happy really happy
41:39in this challenge we ask you to flip creativity on its head
41:43we wanted you to think on the place but for the flavors to leap off it at the end of
41:50today
41:50two teams will be going into the finale and one will be going home
41:57so let's see how you did
42:01julio and pierre your dishes spoke of bold modernity strong ideas executed with simplicity and style
42:12your shannon roy you gave us plates that showcase time honored recipes with sophistication and soul
42:19your soybean snapper might have been the most perfect plate we have seen in the competition
42:25so far offering layers of depth and technique but most of all it made us feel
42:36happy to have been the most perfect plate we have seen in the competition in the competition
42:38you embrace this theme with flair and while your dishes embodied huge flavors we were a little
42:45underwhelmed by the finesse at this level in the competition we need to be blown away we fear that giving
42:54us
42:54one more dish than you needed to you sacrificed an opportunity to perfect the two that we asked for
43:02and that's why i'm sad to say you're leaving us tonight
43:08tommy and danny your work shows the world just how talented the two of you are we are absolutely
43:15gutted to be seeing you go we gave everything we had when all the challenges and we're proud of what
43:21we did and i'm proud of you you know we did well yeah it's gonna take us a couple of
43:26days to get
43:26over it but i think we kicked ass and all of the challenges i'm really proud of what we achieved
43:32yeah
43:32really proud yeah julio and pierre dashan and roy congratulations you are in the taste of art finale
43:43so rest up sharpen your knives you're definitely going to need it
43:49you know we made lots of good memory here in a short time to create and come out with these
43:55dishes
43:55some we executed amazingly and some we can always refine but it's been an incredible experience and
44:00i'll cherish it forever good job thank you that was awesome eh welcome to the taste of art grand final
44:09one cook stands between you and claiming victory so benison art nice are you confident what you're
44:16giving us today it didn't come out trust trust what hey if you didn't do something crazy risky it
44:22wouldn't be you two would it yeah that's the thing about art it has the capacity to surprise and delight
44:29you're the first ever winners of taste of art congratulations
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