- 12 hours ago
Taste of Art Season 1 Episode 1
Category
📺
TVTranscript
00:05¡Suscríbete al canal!
00:31Judged by me, Melissa Leong.
00:34I can safely say I have never eaten anything like this in my life
00:38and I'm deeply impressed.
00:40And superstar chef, Vaughan Mabee.
00:44He catapulted Amersfield Restaurant into the world's best list.
00:47He is ranked 44th best chef in the world
00:49and one of the most innovative culinary minds of our generation.
00:53It's so creative.
00:55I'm almost a little bit jealous of it.
01:00The most creative challenges ever seen.
01:04Redefining the lines between food and art.
01:07Wow, that was so cool.
01:08But only one can claim the trophy.
01:11You're the first ever winners of Taste of Art. Congratulations.
01:29Welcome, Julio and Pierre.
01:33Hi, I'm Julio.
01:34Hi, I'm Pierre.
01:37I work at Tostenhoek.
01:39I open the restaurant.
01:40I'm the executive chef and the wine director there.
01:43I'm the head and developing chef.
01:45The real idea is to make good food.
01:48Food that represents us and represents the ingredients.
01:51We want to push ourselves and make the best that we can.
01:54That's why we're here.
01:55We want to win.
01:57Tommy and Danny.
01:59Hi, I'm Tommy.
02:01Hi, I'm Danny.
02:02I'm head chef at Tala.
02:04And I'm the sous chef, which is the second exam one.
02:07At Tala, it's modern Samoan cuisine.
02:09I've always followed Vaughan and I know the challenges that Vaughan's going to bring to us
02:13are going to be very outside the box and lead to something exceptional.
02:17Josh and Bailey.
02:20I'm Josh.
02:21I'm Bailey.
02:22I'm the executive chef of Aosta, making really great pasta dishes with classically French
02:27sauces and techniques.
02:30I am the junior sous chef.
02:32The relationship between head chef and sous chef is probably one of the strongest inside
02:36hospitality.
02:37Beautiful chef.
02:38I think we make a great team.
02:39And of course, we want to win.
02:41Yeah, bring it on.
02:43Yeah.
02:44Ankita and Tan.
02:47Hi, I'm Ankita.
02:49Hi, I'm Tan.
02:50I am chef de cuisine for restaurant Tamarind.
02:54I am the senior chef, Bhatay.
02:57At Tamarind, we are a modern Indian and African restaurant.
03:01This is a great opportunity to showcase our talent and to show what we bring to the table.
03:07We really want to win.
03:09Yeah.
03:09Hi, guys.
03:10Hi, guys.
03:11Yashan and Roy.
03:13I'm Yashan.
03:14I'm Roy.
03:16I'm a head chef.
03:18I'm a sous chef.
03:20We want to show what we can do, how we cook with our Asian background to add more favours,
03:26different favours to the New Zealand ingredients.
03:28And that's the reason why we are here.
03:38Welcome to Taste of Art, where the lines between food and art dissolve into wonder.
03:46You are here because you are here because you are not just incredible chefs, you are visionaries.
03:52And this kitchen is your blank canvas.
03:56Standing next to me is a master of culinary illusion, a king of creativity.
04:02And the executive chef of New Zealand's best restaurant, Amersfield.
04:07This is where things get wild.
04:12You are all seasoned chefs, but now you're going to have to break the rules.
04:19For the winners, as I know you're all a competitive bunch, not only will you have bragging rights
04:26of being the inaugural Taste of Art champion team, you'll also get to take home this incredible trophy.
04:36Toa, that abbreviates Taste of Art.
04:41And also, toa in Māori means to be victorious.
04:46Toa.
04:46We're going to win this.
04:47We're going to win this, right?
04:48Yeah, no question.
04:51Who would like to know the first challenge?
04:53Yes.
04:54Yes, please.
04:55Take a look around this incredible kitchen.
04:57Take in all the beautiful pieces of art, sculptures, prints, photos.
05:03Get inspired.
05:05Because we want your team to create a dish inspired by art.
05:10This dish must do three things.
05:13It should tell a story.
05:15Next, it needs to reveal who you are.
05:19Reflect your team's identity, values, and creative spirit.
05:24And lastly, be gallery worthy.
05:28It can fly.
05:30It can explode.
05:32It can be a crazy cloud or whatever.
05:35But if it doesn't taste good, it's nothing.
05:38It doesn't look like any kitchen we've ever worked in before, right?
05:42You see the art and you understand what Taste of Art really means.
05:46The art represents the food and the food represents the art.
05:50Right.
05:51Are we ready?
05:52Yes.
05:53Yes.
05:53You're going to have six hours to get these dishes done.
05:56Then you're going to have ten minutes to play it in front of us.
05:59Show us all of your theatre, your flair, your magic.
06:03All right, you guys ready?
06:05Yes.
06:06Let's go.
06:08I believe it's going to be a tough competition.
06:11Each of us is going to have our game face on.
06:14We're ready for that.
06:16It could be about the things we like, the things we've seen, things that have inspired us.
06:22I mean, us as a travellers, we can do something like a duck.
06:26Then we can do like a little feather.
06:28Yeah, we can paint the feather like with gold.
06:30Yeah.
06:30Yeah.
06:31Let's crack on.
06:32Yeah.
06:33Let's find some fish.
06:33Right.
06:35You want the small one?
06:36Yeah.
06:37Do I need this?
06:38No.
06:38Right.
06:40Let's do this, all right.
06:42This one's got onion.
06:43And then this one, I'm going to grab for the saucing.
06:47Let's have some of the spices.
06:54We'll do a mussel mousse.
06:55Yeah, yeah, that sounds good.
06:56We'll do a fish mousse with mussels.
06:57How about that, Josh?
06:58Sounds fantastic.
06:58Yes.
06:59That's all, that's all.
07:08You go for animals.
07:11I go for veggies.
07:15Do you want to go grab the grill for cooking the mussels?
07:18Of course.
07:18So it's hot and ready?
07:18We'll do it.
07:19Thank you.
07:19And I'll make the pasta dough.
07:21Wait.
07:21You want to start doing this for this?
07:23The topic is all about art.
07:26We want to have a sculpture on the plate.
07:29That's why we choose the fish sculpture.
07:38Josh and Bailey, tell us what's going on today.
07:41We wanted to bring something to light that maybe not a lot of people know.
07:43Yeah.
07:44Michael Hill, rest in peace, we just recently lost him.
07:46He had a huge part in Aosta.
07:48And he was known for his jewelry, but also he had two books for all of his doodles.
07:53And one of his doodles is a man holding rose.
07:55So I'm going to recreate a flower made in a pasta, a mousseline of blue cod and smoked
08:00mussels, and then a velouté of wild-foraged herbs.
08:03In the art piece of the doodle, it says, your mind is a garden, your thoughts are the seeds.
08:08You either choose to grow flowers or you choose to grow weeds.
08:10And it touches me because when you're in such pressured environments in the kitchen all the
08:14time in services, your reactions and your emotions as a chef or executive chef leaving
08:18a team is so important.
08:20So choosing the right path to deliver excellence to our guests is very important.
08:28I think we're going well.
08:33Shedding is caring.
08:38Everything's looking really vibrant and fresh.
08:40What's going on?
08:41What's the dish?
08:41So we both grew up in capital cities, him in Hojima and me in Delhi, always surrounded
08:46by concrete, the air quality.
08:49If it's above 200, it's normal.
08:52The crisp breath of air that we both got when we first came here and the fact that we both
08:58now like to go for walks and we like nature, we like foraging.
09:02We want to bring a piece of that because nature is the most artistic thing.
09:07Like we can see how the artist has captured them, especially the one in the corner with
09:12the driftwood and all the greens on top.
09:14I would like to create something like that onto the plate.
09:17Yeah.
09:17So we are making a savory dish today called a walk in the wilderness and everything that
09:22we saw on our walk, be it the watercress, the mushrooms that you could farage, all of
09:27that and the emotion that it evokes in us, which feels like magic, is going to be on the
09:32plate.
09:33Awesome.
09:33The places where you guys are from have incredible flavors, bold flavors.
09:39Yeah.
09:39Don't forget about those.
09:40I can't wait for them.
09:42Thank you.
09:42Thank you, Sam.
09:43Thank you.
09:45That's your fish for moose so you can weigh out and you can get it done in here.
09:48Yeah.
09:50What is this?
09:52We're going to make white stock with the chicken and duck wings.
09:55Yeah.
09:55And then we're going to roast the neck to make the sauce.
09:58Yeah, perfect.
10:02I'm very keen to know what you're cooking.
10:04Yeah, the idea was actually kind of inspired to the huya feather.
10:08We are travelers obviously from overseas, a bit like ducks, you know, they're migratory
10:13birds and this is a bit of what we want to kind of represent in the dishes.
10:17And what we are actually.
10:17And then we're going to put it together with our roots in terms of beetroots.
10:21So now that we have our roots right here in New Zealand.
10:23That's our roots now and the final ingredient, we use manuka honey.
10:27We're going to use that as a glaze.
10:29We love the combination of beetroot, duck and manuka.
10:32Nice.
10:33Well, I love the symbolism of putting down roots.
10:36Duck loves sweet things.
10:37It loves earthy things as well.
10:39So from a fundamental flavor and texture point of view, that's really ticking some boxes for me.
10:44I think what you're going to do is going to be magical.
10:46So I'm ready for it.
10:47Yeah, me too.
10:48It's so cool to produce something that you will never be able to do in a restaurant.
10:53You have to deliver something completely out of the box and you have to impress them.
11:04Oh, wow.
11:06It almost looks like an artwork in itself.
11:10Cleaning the pony.
11:11I think tomorrow is...
11:13You okay?
11:14You're looking a little bit more flustered.
11:16Breathe.
11:16Keep breathing, Tan, okay?
11:17And we're in shit.
11:19Who would have thought making one ravioli would be so hard?
11:21Yeah.
11:34This is very exciting.
11:35The very first challenge for Taste of Art.
11:37And this is something that has never been done before.
11:40Professional chefs in this setting, they have six hours to create a dish that inspires us and makes us want
11:46to feel something.
11:47They all look hungry.
11:48They're all organized.
11:50This is a different game.
11:51What I expect to see is something that's amazing.
11:54In terms of a dish that exemplifies what we're hoping to see, can you tell me about one of yours?
11:58Where my inspiration comes from, it comes from the land around me in New Zealand, whether it's recreating claws on
12:05ducks' feet or flying birds that turn into desserts.
12:08The cool thing about this is that there are no rules.
12:12They have the time, they have the ingredients, they've got everything they need to produce amazing techniques and use their
12:18minds in creative ways.
12:20But like I keep saying, it's all going to be about the flavor.
12:23Absolutely.
12:28We don't want shells at all, do we, Josh?
12:30Nah.
12:31We are all good for shells.
12:33We share.
12:37Okay, Pavs and bro.
12:38I'll come back and I'll spread the crisps.
12:40You get started making the gel.
12:44This is looking very vibrant already.
12:47Thank you.
12:47What's on the menu?
12:48We're inspired to make a dish around the Save the Turtle Movement by banning plastic straws.
12:52So I always wanted to create a dish that looked like pick-up sticks.
12:55So we're going to make some edible plastic straws.
12:58In the middle there'll be a raw beetroot sorbet.
13:00We're going to cover that with black pavlova.
13:02We're trying to do something which is completely black from the orchard.
13:04Yeah.
13:04When you try to dig into it, you'll have all the colors in there.
13:07What I like about this is that art can tell us so many things, including being political.
13:12And for you to draw in a story about conservation in your dish, I think that's a really interesting thing.
13:18It tells me a little bit about who you are and what you're interested in, which is really fantastic.
13:22You're a very savory dude.
13:23What do you think about this?
13:24I do love desserts.
13:25I just like desserts to be not too sweet.
13:28I think this one's all about striking the right balance, isn't it?
13:31Yeah, yeah.
13:32Yeah.
13:33Shopee?
13:39I'm going to strip them on the bottom.
13:47We're going to use them as a skewer.
13:48We'll fill it with croquettes.
13:50We're going to represent the duck that actually represents us, which for us is perfect because
13:55We just came from Italy.
13:56Have you ever been to Italy?
13:58I'm from the best part.
13:59From Sicily.
14:03Wow.
14:03That looks like the green bone.
14:05A lot of chefs call it butterfish.
14:07Tell us, what are you making?
14:09So we're planning to use the skin as the outside for use as crocker.
14:14And the fish flesh, we're going to make a mousse and a ceviche as well.
14:18So one fish with three parts.
14:20We're asking you today to create a dish that is inspired by art.
14:24Does this artwork have a name?
14:27Green bones.
14:28Green bone.
14:28That's exactly what it says on the packet.
14:30Yeah.
14:30And we're going to use the bone as a plate as well.
14:33Yeah.
14:33So every single part we're going to use from this fish.
14:36I want to know how will this dish show us who you are?
14:39The reason why we're making this dish is because where we're from,
14:43I'm from China, I'm from Korea.
14:44It's close to the sea.
14:46And now we're in New Zealand and we decided to use New Zealand fish.
14:49What connects us is the sea.
14:52Amazing.
14:58We're doing parsley and tarragon little leaf tuiles that's going to garnish the rose raviolo.
15:04Like it's growing out of the plate.
15:06That's the idea.
15:07Being a chef and cooking food is something I've done from a very early age
15:11and I wouldn't know what to do with myself if I didn't have that.
15:14Taste of Art is a great way to introduce myself to the world
15:17and a great way to show off what I'm all about.
15:21To see all these incredible chefs all in one room is amazing.
15:25Cooking is everything to me
15:27and I really do want to find out as much as possible from everyone here.
15:42This is the plastic straws made with sour pepper, carrot and isomalt,
15:46which is a sugar that you can shape when it's warm.
15:49So we're going to dry these out, wrap them around a little tube
15:52and then it'll hold shape.
15:53I see dessert as leaning into more of art.
15:56I always find you can push the boundaries with technique.
15:59And we could actually use that as our advantage
16:02to create something cool and throw it out of the park.
16:05Yeah.
16:08Hello.
16:09Hey.
16:14Wow.
16:15Melissa here is so surprised.
16:19Fangirl moment happening here.
16:21Yeah.
16:22How are you going?
16:23We've had one thing that didn't quite work out as we imagined.
16:27Tell me, what happens?
16:27We call like we'll make some ribbons out of the beetroot.
16:30Yeah.
16:30We're having a little difficulty in trying to get it as neat as we wanted it.
16:34But we stopped at that point.
16:36We just moved on with other stuff.
16:38Yeah.
16:38And now...
16:39And giving it a go again to see how it's going to happen.
16:41Yeah, giving it a go again, exactly.
16:42Is that the way that you handle problems in the kitchen
16:45is when things don't work out, you take a breath,
16:47walk away for a minute, come back and try again
16:49when you're a little bit more centred?
16:51Is that your strategy for coping with the competition?
16:54Not just competition, I think in life.
16:56Yeah.
16:56If you just start to panic, like, oh my God, this is not working,
16:59that is not working.
17:00With kitchen or outside the kitchen, it's not going to work.
17:03In the last hours and minutes of the competition,
17:06do you think you'll be able to hold on to that call?
17:08I hope so.
17:09I really, really can.
17:10What about you, Tan?
17:11I really hope so.
17:12You okay?
17:13You're looking a little bit more...
17:14You're looking a little bit more flushty.
17:22With the skins, make it flat and dehydrate for a long, long, long time.
17:29Under 70% dry, you can cut it, you can ship it.
17:32Yeah.
17:35When I decided to become a chef,
17:36my mum didn't speak to me for two months
17:38because no one in our family is doing cooking
17:41and she thinks it's not really nice, like, a dream job for girls.
17:45So when I made that decision, it's actually hard for my family.
17:49But cooking makes me really happy.
17:51Enjoy cooking.
17:52Enjoy cooking.
17:53Love cooking.
17:55Cleaning the bone.
17:57I think two more hours.
18:02Duck confit.
18:03Yes, sir.
18:04I was roasting some duck wings and duck neck.
18:07We're going to confit slowly in duck fat.
18:09Explain to me a little bit why this is going to be amazing.
18:12This minimalistic taste of art,
18:14especially in Europe,
18:15you've got a lot of restaurants,
18:17you have, like, two ingredients or three ingredients
18:19and just elevating them a technique
18:20and to make it clean and have it inspired by...
18:23I agree with that.
18:24Sometimes I only use a couple of ingredients
18:27because the ingredients are so incredible.
18:29And I think it's, like, really important as well
18:30to use everything about the ingredients.
18:33For example, the duck.
18:34Everything's got a perfect...
18:34From the legs, from the inside, the wing.
18:36The neck, the breast, the legs.
18:37Same with the beetroot or, like, any other ingredient.
18:40Yeah, it can look simple,
18:41but at the end of the day, it's not simple.
18:43So that's the goal.
18:51I don't even reckon pass it because it's...
18:53I think the seeds might be a bit of a weird texture.
18:56I think texture is nice in a dish.
18:58It gives it a bit more of, like, a real...
19:00A brave look.
19:01This one is...
19:02Getting there, right?
19:02What's that one?
19:03The beetroot.
19:04The beetroot, yeah.
19:04Nice.
19:06I can set the stones with that.
19:17I'm making mashed potato for potato to eat.
19:23Yeah.
19:23We are going to bake it in the oven
19:25at a very low temperature in a mold
19:27so that we get the effect of corn and wheat.
19:30It's going to look like that.
19:32And it's going to be the crispy part
19:33because with meat,
19:35usually in New Zealand, you pair potatoes,
19:36but we are giving it our own twist,
19:38and it's not going to be just mashed potatoes,
19:40but that turned into something else.
19:43And the flavor's from South Africa.
19:45So we've made our own peri-peri spice mix,
19:47which is going to be dusted on top.
19:49Show me.
19:50Show me once.
19:51Oh.
19:52Better.
19:57Shit.
19:59They're cracked.
20:01Mm.
20:04Not good.
20:06Too fragile.
20:08Just the pressure and the precision
20:10and the elevation of everything that we're trying to do.
20:13We have to deliver excellence.
20:16I think you just need more butter juice.
20:18I need more.
20:22Good, eh?
20:25This is what the first one was like,
20:27and then it just shit.
20:31I'm not sure what's going on, to be honest.
20:32They're just a bit too fragile.
20:34Just trying to make them a bit more robust.
20:36It's not going well.
20:37We are under so much pressure
20:39to showcase what we can do.
20:41There's a shitload of problems.
20:58Today's challenge is to create a dish
21:00that is inspired by art
21:01and that also represents us
21:03as a team working together.
21:06When we are ready,
21:07we can blitz the ketchup.
21:09Yeah.
21:09Yeah.
21:09And of course,
21:10during the six hours,
21:11I can be behind.
21:13Yeah.
21:13We help each other to make that fruit.
21:15And especially everything we do,
21:17we make taste everybody, you know?
21:18If I taste this,
21:20what do you think?
21:20Because obviously,
21:21two minds are better than one.
21:22We do Italian way.
21:23Yeah.
21:24By flavor.
21:25Like Mama used to do.
21:28Do you need to rest it,
21:29like a dough?
21:30Especially.
21:30Yeah.
21:31So do you need to rest it?
21:33No.
21:33And do everything from cold?
21:34No, no.
21:35Tommy, are we both doing
21:36the same thing right now?
21:38We're praying to the ovens.
21:39Yeah, yeah, yeah.
21:40I was praying about an hour ago,
21:43but yeah.
21:45I'm going to roll the straws
21:46into little tubes.
21:48May not be ready,
21:49but we'll just test one.
21:52I'm going to portion it
21:53and then wrap it around my straws.
21:57Got to work quickly
21:58so that it's still warm
22:00and malleable.
22:03See through them as well.
22:05So we're going to probably need
22:06about 50 of those, I think.
22:07Oh, wow.
22:09As the only dessert
22:10of this challenge,
22:12you're already standing out.
22:14Here's hoping that it's a success
22:16because there's nowhere to hide.
22:17That's right.
22:17Thank you.
22:26That's a croquette
22:27that we did from confit ducklegs.
22:30We add some pickled beetroot inside
22:31and outside it's a pane
22:33with some charcoal panko.
22:34It's going to be one of the elements
22:36into the feather.
22:37Into the feather, yeah.
22:38It's going to be the crunchy part.
22:40Nice.
22:49That's good.
22:52You think clean enough?
22:54I think it's clean enough.
22:55So we put one snack up here, right?
22:57Mm.
22:58I want to do triangles.
22:59We're going to serve like outside
23:01going to be like this.
23:02That's what the tail looks like.
23:04So throw.
23:05Yeah.
23:06I make a plan, you can do it.
23:09I make a plan, you should never do it.
23:13Our timer.
23:15No?
23:18Timer, timer.
23:21Timer.
23:33Gentlemen.
23:34Hi.
23:35Hi, Neil.
23:35Have I come at a crucial time
23:37in the juncture of your challenge?
23:38Feeling the pressure of the competition.
23:40Have a few things not gone according to plan?
23:42Correct.
23:43What?
23:43More than one.
23:44Care to share?
23:45Um, no.
23:47Care to share?
23:49I wanted to make these little edible leaf twills.
23:53Yep.
23:54However, two doughs that I've made have not been great.
23:57They've been too fragile.
23:58Right.
23:58You're selling us a garden here,
24:00so you don't want it to fall flat, do you?
24:02Absolutely.
24:02No one likes that garden.
24:03But I am hoping to get this work.
24:05I'm just chilling down another dough.
24:06Ah, okay.
24:07So plan B is what you're about to do.
24:09Yeah.
24:09So we have all of our fingers crossed for this.
24:11And then I'm just rolling a rose.
24:12So I have to ask you,
24:14when things don't go according to plan,
24:16in this kitchen or in your own,
24:18how do you cope?
24:19Well, it's all about centering yourself
24:21and realise why you're here and doing it.
24:22I've got a kitchen full of very confident chefs.
24:25Yeah.
24:25Does it stress you out
24:26knowing that they're all standing behind you,
24:28watching potentially?
24:28No, not so much.
24:29Yeah.
24:29At Ayossa, we have an open kitchen,
24:31so it's quite common for people to come up constantly.
24:33Constantly.
24:34Okay.
24:34All the time.
24:34And there will always be bad times
24:35to come and have a conversation with the chef.
24:37Yeah.
24:37Like now, for example.
24:39Wonderful.
24:41Oh, my goodness.
24:53Blast chill these stones.
24:55So we have made a raspberry jam,
24:57cooled it enough from a liquid nitrogen
24:59to have it hold the structure
25:00so that we can pour it
25:02into this warm cacao butter and ash mix.
25:04It will act as a barrier
25:07for this liquid to be inside
25:08and not ooze out completely.
25:10Maybe cut it open,
25:11it would probably be a bit cold.
25:12At this stage, it's frozen,
25:13but we'll try and defrost the jam
25:15before you serve it
25:16so when you crack into that shell,
25:17it should ooze out.
25:19Those stones are cool, man.
25:20Glad that worked there.
25:24A rose for you, Melissa.
25:26It's beautiful.
25:27That is one ravioli.
25:29One.
25:30One.
25:30And how many backups are you going to make?
25:32Oh, I'm probably going to make about six.
25:34Yeah, or so.
25:37The fish skin,
25:39we clean the scalp
25:40and the inside.
25:41So now we need to cut to the shape.
25:47Tastes really good.
25:50Crispy.
25:52I did the raw fish,
25:54the ceviches,
25:55and cook the mousse.
25:56Now I roll them together.
25:58Then this one roll
25:59has two kind of different textures.
26:01And we will serve with the fish skin.
26:04We put this part back to the tail.
26:06So that's like the tail part
26:08from the fish again.
26:09Three, four.
26:09Yeah, we have four now.
26:11Enough.
26:11Yeah.
26:18We chef.
26:20Who would have thought
26:21making one ravioli
26:22would be so hard?
26:23Yeah.
26:25And we're into shit.
26:29Twills.
26:30We chef.
26:39Just put it on the plate.
26:44We are happy with the twins.
26:45I think they look really nice
26:46and we did different temperatures,
26:48different timings,
26:49just to see which color
26:50are we happy with,
26:51what kind of texture, crispiness.
26:53Now we know what to do
26:54for the next two.
27:00It would have taken
27:01a little bit of time
27:02to make that.
27:03Yeah.
27:03Super intricate.
27:04It looks so beautiful.
27:05It almost looks like
27:07an artwork in itself.
27:08I always feel like
27:09the best art
27:10comes from
27:11the purity of nature.
27:13Look at that.
27:14It's so amazing.
27:15So what happens next?
27:16We're going to put
27:16the fish tail
27:17back to the fish.
27:18You're going to put it
27:19back on the end?
27:19Yeah, back on the end.
27:21Have you done it before?
27:22No, I haven't.
27:23You've never done it?
27:23Yeah, it's my first time.
27:24Make sure you know
27:25every little detail.
27:26Yeah.
27:27You know me.
27:27You don't want to
27:28mess a little bit up.
27:30Yes, yeah.
27:42There's no cracks.
27:44Oh, there's no cracks.
27:44Yeah, there is.
27:45Oh, f**k.
27:48Straight into the bin.
27:51They're not working, bro.
27:53The leaves are not working.
27:55I don't know what
27:55we're going to do.
27:56Wait.
27:57Getting everything right
27:57is vital to doing well today.
27:59Yeah.
27:59And I don't want to
28:00disappoint the judges.
28:20I think it's working.
28:22Yeah.
28:23Today's challenge
28:24is all about art.
28:26You have to be inspired by art
28:28and art that tells a story
28:30that tells who we are
28:31as a team.
28:33Chefs, use your time wisely.
28:35You have 30 minutes to go.
28:38Make it count.
28:45Josh and Bailey.
28:46It's been pretty tough.
28:47We're still struggling
28:48with one element of the dish
28:49and we figure something out
28:50to replace it.
28:51Is that strawberry leaves?
28:53They're strawberry leaves
28:54wrapped in cling film
28:55and then microwaved
28:56with oil in the microwave.
28:58Basically treats it
28:58like a deep fryer
28:59but without curling them up.
29:03I don't think
29:04it's able to hold
29:05that's quite heavy.
29:08So let's see.
29:09Maybe cut here
29:10because this less weight.
29:20So do this one side
29:22of the feather.
29:23We can go to the top.
29:24Like that?
29:25Yep.
29:26Painting the dots
29:26a bit like the hoia feathers
29:28as our golden pepper dish.
29:36Fries some strawberry leaves here
29:37so still some texture
29:39but I am hoping to get this work.
29:40I'm just chilling down
29:41another dough.
29:42Ah, okay.
29:43So this is your...
29:44That is like
29:44plan C.
29:46Plan C.
29:50Listen up, chefs.
29:51You have 10 minutes to go.
30:05Oh, it's too big.
30:06Yeah.
30:06I told you,
30:07everything needs to be small.
30:17This one doesn't want to stand up.
30:19All right, guys.
30:20Time is up.
30:22Your mise en place is done.
30:24And now it's going to be
30:25time to play.
30:28Fantastic.
30:29Oui.
30:34Julio and Pierre,
30:36you're up first.
30:37You got 10 minutes to play.
30:38Let's do it.
30:39Let's do it.
30:40Julio, Pierre.
30:41Nice.
30:47Julio is doing
30:48his golden feather.
30:49We have a pickled beetroot,
30:51a croquette
30:51that we make
30:52from the legs
30:53and on the side
30:53puree made
30:54from beetroot ketchup
30:58and duck
30:59and manuka glaze.
31:01And we're finishing up
31:02with smoked manuka
31:03to give some smoky flavor.
31:12The cloche.
31:13Wow.
31:22On the feather,
31:23it's our croquette
31:24that we made
31:25from comfy duck legs.
31:27The duck,
31:27we glaze
31:28with some manuka honey
31:29and the side,
31:30we have beetroot ketchup
31:31to give some sourness
31:33and acidity
31:33into the dish.
31:35Since we start,
31:36we have this picture
31:36in our mind
31:37and I think
31:38we deliver it.
31:39Yes, ma'am.
31:40I'm getting right up
31:41in the feather.
31:41How are you going to do it?
31:42That's the best way.
31:43All in one.
31:44Yeah, go for it.
32:03I love how you've touched
32:05a bunch of endemic flavors
32:07of New Zealand.
32:08You can taste the smoke
32:09in the croquette.
32:11You get the sweetness
32:12of the manuka honey
32:13in the sauce.
32:13I really enjoy
32:15the acidity
32:16of the beetroot ketchup.
32:18I think it really
32:19matches with
32:20the fattiness
32:21of the duck.
32:21The flavors
32:22are really on point
32:23but if I was going
32:25to give my negatives
32:26of the dish,
32:26the meat of the duck,
32:27it needs more seasoning
32:28and the skin
32:30needs to be rendered
32:31out a little bit more
32:32for more crispiness.
32:35I think this is art
32:37I think this is art
32:37inspired by art
32:38which I really appreciate
32:40in bringing us
32:41something that is
32:41bold, dramatic,
32:43the black on black on black.
32:45It's devastatingly chic
32:46so it automatically
32:48just piques your curiosity
32:50as it comes up
32:50to the table.
32:51To see the feather
32:52used in such great effect
32:54as a way to convey
32:55this beautifully crisp croquette
32:57that has such a contrasting,
32:59soft, beautiful texture
33:00on the interior
33:01wonderfully considered,
33:02a little bit playful
33:03but really respectful
33:04to this revered bird
33:06as well.
33:07And in terms of meeting
33:07the brief,
33:08resoundingly you've met
33:09the briefs.
33:10Yeah, big time.
33:10Thank you so much.
33:11Thank you so much.
33:11Great job guys.
33:12Awesome.
33:13Thanks man.
33:17Alright, next up
33:18Yashan and Roy.
33:21Let's do this!
33:24We cut this fish
33:26same size
33:26as this little triangle.
33:29Seasoned it.
33:31And I went to
33:32the usual gel
33:33in case the flower
33:34not stay
33:35with the sauvagea.
33:36Yep.
33:37Any color you want.
33:38Just one one like this.
33:42Yep.
33:45Wow.
33:52It's dramatic.
33:53It's absolutely gorgeous.
33:55The reason why
33:56we chose this fish
33:57because of grain bones.
33:59From the fattenance
34:00from this fish
34:00we decided to
34:01bring two textures
34:02so we did a mousse
34:04in the middle
34:05bring the softness
34:06and we manned
34:07the sauvages.
34:08We bring some
34:09usual gel
34:10to give the acidity
34:11and the outside
34:13crispness
34:13is fish skin.
34:15The food itself
34:16is art.
34:17When we think about art
34:18it comes up
34:20like sculpture
34:20color
34:21everything comes up
34:23from the fish itself.
34:25It looks like
34:26and New Zealand sculpture.
34:27I mean talk about
34:28green though.
34:29I think we should taste it.
34:30Yeah let's check it out.
34:32Wow that's so cool.
34:34I'm eating mine
34:35off the bone.
34:53The dish is beautiful
34:55in a visual way
34:56it just really sparks
34:57a lot of interest
34:57on the eye.
34:58It's a great idea
35:00I'm almost a little bit
35:02jealous of it.
35:05The skin's got
35:06a really cool
35:06crispiness to it
35:08I love the texture
35:10of the fish
35:11I think you've
35:12really kept
35:13the beautiful
35:14simple integrity
35:16there of the actual
35:18green bone itself
35:19the fish
35:19you haven't messed
35:21with it
35:21you've used it
35:22to your advantage
35:23and it's just crisp
35:24fresh
35:25amazing little bite.
35:28When you look
35:29at something like this
35:30it really reminds us
35:31that nature
35:32is the ultimate
35:32inspiration for art
35:34and by stripping
35:35everything back
35:36and showing us
35:37the spine of the fish
35:39you're doing that
35:39in a raw
35:40visceral way
35:41and I think
35:42coming from Australia
35:43to New Zealand
35:44I feel blessed
35:45to have been able
35:46to experience
35:47this dish.
35:48You guys did
35:49an amazing job
35:50I would give you
35:51a round of applause
35:51that was really cool.
35:53Good job.
35:54Thank you.
35:54Thank you.
35:55Next up
35:56Josh and Bailey.
35:57We share.
35:58Go Josh.
36:03I am shaking
36:04like a leaf.
36:07Do you want to
36:07almost find finished
36:08sauce?
36:11Yeah, it's good.
36:11Lee, do you want to
36:12shake pasta?
36:15I think we're good, bro.
36:22Okay.
36:23Done.
36:23Shall we?
36:24Good job.
36:24Good job.
36:25Here it comes.
36:29We're feeling
36:30really confident
36:30about this dish
36:31that we've produced.
36:33The visuals are there,
36:34the story's there,
36:35but we don't know
36:36what to expect.
36:39Hopefully the judges
36:40enjoy it.
36:47Here it comes.
36:50Here you go.
37:00Inspired by the late
37:01Sir Michael Hill,
37:02we've taken one of his
37:03doodles of a man
37:04holding rose.
37:05So we've replicated
37:07that rose today
37:07with a tomato
37:09pasta raviolo
37:10filled with a blue
37:11cod mousseline
37:11and then a wild herb
37:13velouté.
37:15I'm super excited
37:16to try it.
37:17Yeah.
37:19Oh.
37:20Wow.
37:21Look at the lines
37:22through it.
37:23Beautiful cross-section.
37:39You created something
37:40that felt romantic
37:41and turning that raviolo
37:43into a rose,
37:44that was such a beautiful way
37:45to present who you are.
37:47I think the flavours
37:48were absolutely fantastic.
37:49Everything was beautifully seasoned.
37:51The mousseline
37:51had a lovely light texture to it.
37:53It's unfortunate
37:54that you ended up
37:55needing to put plan C
37:56instead of the twill
37:57on the plate.
37:58You have the fried
37:59strawberry leaves
38:00but they still looked beautiful.
38:01They still added
38:02to the dish
38:03and gave us
38:04the feeling that you wanted.
38:05So I really do appreciate that.
38:07That was a cool dish.
38:09The raviolo in itself,
38:10when I cut into it,
38:11it had all the little
38:13correct columns
38:13with the little bits of mousse
38:15and the four compartments in it.
38:16It was really tasty
38:18but the centre of the ravioli
38:20was a little bit undercooked.
38:25Next up,
38:27Ankita and Tan.
38:39I'll check on the beef.
38:41Eat it.
38:44I put the sauce on.
38:46Yeah, put the sauce on.
38:47Blend, blend, blend.
38:48Breathe.
38:49Keep breathing, Tan, okay?
38:50Don't get nervous.
38:51Wait, wait.
38:52It's got the beef.
38:53That's it.
38:54That's good.
38:56We ready?
38:58We are ready.
38:59Yeah.
39:04Nature is art
39:05and here is a piece of that.
39:07Yeah.
39:08This is wagyu.
39:09The mushrooms,
39:10we pickle them
39:11in mustard pickling.
39:13We call it achar.
39:14The potatoes,
39:15which are such a big part
39:16of meat and potatoes,
39:18we've tried to encapsulate
39:19all that with a twill for you.
39:35It's definitely like
39:36a walk around the park.
39:37It's got everything
39:38going on there.
39:39There's so many
39:40different textures.
39:41The beef is really tender,
39:43juicy.
39:43The crunch
39:44of all the fresh
39:45uncooked vegetables
39:46versus the texture
39:48of the twills.
39:49It was a maximalist
39:51wonderland on the plate.
39:52There are these
39:53South Asian flavours
39:54and Southeast Asian flavours.
39:56The mustard oil
39:56and the pickle
39:57really woke up the palate,
39:58which was super lovely.
40:00And the pops
40:01and the crunches
40:01and the earthiness
40:03was really fun as well.
40:04Definitely a lot of flavour.
40:06Yeah.
40:07Up next,
40:08we've got Tommy
40:10and Danny.
40:12There's a little bass
40:13on it.
40:14See that little licorice
40:14and rubble.
40:18Now use that sawback.
40:21That will kill the sugar
40:23so it makes it
40:23a bit less sweet.
40:26Oh, nice.
40:27With that feature
40:27of gel first,
40:28right, thank you.
40:30Heap the jams
40:30and we stick everything
40:31to the jams.
40:32Okay, I'll do the herbs.
40:36Yeah, I think
40:37that's probably enough, eh?
40:39Brilliant.
40:44The dark theme
40:45of black and red,
40:47it's our way
40:48of showcasing
40:48a bleeding turtle.
40:50We made edible plastic straws
40:51using minted pepper,
40:52carrot and isomalt,
40:54wrapped it around
40:54some coconut yoghurt.
40:55We don't like desserts
40:56that are too sweet,
40:57so we have a raw beetroot
40:58sorbet in the very middle,
40:59lots of textures
41:00of black sesame rubble,
41:01dried sponge,
41:02burnt pavlovo,
41:03a little bit of black licorice
41:04and some pickled grapes
41:05for a bit of acidity
41:06and then stones
41:07made with raspberry jam
41:09which you can crack
41:10and it sort of bleed
41:11into the dish.
41:23I love the way
41:24it's not too sweet.
41:26It has this really cool
41:27earthiness.
41:28It's quite light
41:29and almost airy
41:30and all of the
41:31little intricate details
41:33in the recipes
41:33that you've done,
41:34like this straw,
41:34you think you're eating
41:35plastic
41:36and then it'll just
41:38evaporate through your mouth.
41:40It's a great dish.
41:41Thank you.
41:42There's something chaotic
41:43about it on the plate
41:45but when you eat it
41:46everything comes together
41:47in a beautiful sense
41:48of cohesion
41:49both on the plate
41:50and on the palate as well.
41:52So I really appreciate
41:53that it's a masterfully
41:55constructed dish.
41:57Art can be many things
41:58including being political
41:59and it can be very powerful
42:01and so I really appreciated
42:03that there is a story
42:04attached to
42:05why it feels so dark
42:08and intense
42:09and visceral.
42:11Fantastically done.
42:12Very, very impressed.
42:12Thank you so much.
42:13Great job, guys.
42:14Thank you so much.
42:14Appreciate it.
42:18We would like to win
42:19the first challenge.
42:19Yeah, we'd love to win
42:20the first challenge.
42:29Well done, everyone.
42:31I am so impressed
42:33by your creativity
42:34and your flavours.
42:35This is exactly
42:37what I was hoping for.
42:39Well done, guys.
42:40I love how everyone's
42:41so different.
42:42Everything looked
42:42really amazing
42:43and artistic
42:44but to be honest
42:45everything was so close.
42:48Talk about kicking
42:49things off with a bang.
42:51Yeah.
42:51I should mention
42:52no teams will be eliminated
42:54for this first
42:55competition challenge.
43:01Tommy and Danny
43:02please step forward.
43:06Yashan and Roy
43:07please step forward.
43:10Your dishes were
43:11the best two
43:12of the day.
43:14That's fine.
43:16But there can be only
43:18one winner.
43:23Yashan and Roy.
43:25You are the winners
43:26of our first
43:27Taste of Art challenge.
43:32Surprise.
43:34We always didn't expect that.
43:37As we said
43:38no one's going home.
43:41The next challenge though
43:42there will be a huge
43:44advantage for the winning team.
43:48Thank you so much.
43:50Well done.
43:52I feel released
43:54but the second one coming.
43:56Yeah.
43:56It was only the first one then.
43:58Yeah.
43:58So released a little bit
43:59but now it's again.
44:04Be quiet.
44:05They're coming.
44:06We want you to show
44:07how food and story
44:08can merge together
44:10to become a living
44:11edible fantasy.
44:13That glows
44:14from the inside.
44:15I've never used
44:16sound or light.
44:17No.
44:18Wow.
44:19It's quite trippy actually.
44:20The winning team
44:22receives a huge advantage.
44:25That's a very
44:26impressive dish.
44:27This was flawless.
44:29Congratulations.
44:31You are safe
44:31from our first elimination.
Comments