- 12 hours ago
Taste of Art Season 1 Episode 2
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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.
01:13Congratulations.
01:23Be quiet, they're coming.
01:26Whatever.
01:27Quiet.
01:29No, you be quiet.
01:31I am being quiet.
01:33I can't be quiet.
01:35Yeah, when we were walking in the studio,
01:36we were actually surprised, especially the sounds.
01:40What are they doing at our place?
01:42I think they're humans.
01:42I don't like them.
01:45Weird.
01:46It was super dim.
01:47Didn't know really what to expect,
01:49but I came around the corner and...
01:51Creepy, creepy voices.
01:54But also, like, the lights were looking pretty awesome.
01:58I don't think they've watched for a while.
02:01It was kind of a fun scenario
02:03with the little voices and lights and everything.
02:06Compared to the first challenge, it was different.
02:10I wonder if we're going to find our way home.
02:21Welcome, everybody.
02:22How cool is this?
02:25I hope you've all been to Luma Enchanted.
02:28It's a multi-sensory, light and sound sculpture wall.
02:33It's the heartbeat of New Zealand.
02:35It's only opened recently
02:36and is quickly becoming an unmissable attraction.
02:40I was fortunate enough to visit as I arrived.
02:43and I found it truly remarkable
02:45and very, very inspiring.
02:47So inspiring, in fact,
02:49that we've come up with a challenge based around it.
02:52This is a cool challenge.
02:55We want you to create a unique character or realm
02:58drawn from Aotearoa's myths and landscapes,
03:03creatures or legends,
03:05and reimagine them through the glowing lens of Luma Enchanted.
03:10We want you to show how food and story can merge together
03:14to become a living, edible fantasy.
03:18I want to see visual plating inspired by light and art.
03:23Give us a taste of New Zealand that glows from the inside.
03:26The winning team receives a huge advantage.
03:32They will be safe from elimination in the next challenge.
03:36So there's a lot riding on your Luma Enchanted inspired dishes.
03:41That got your attention, didn't it?
03:45All right, your time starts now.
03:48You have six hours.
03:50Let's go!
03:53We really want to win that advantage.
03:55Yeah.
03:56Because that would mean that we are safe
03:58and have a fun challenge while everyone else sweats in the kitchen.
04:02Yeah.
04:02What's that?
04:04We really need to incorporate forests into it as much as possible.
04:08Moss around and stones and light.
04:12You know Diwali, the festival of lights?
04:14Yeah.
04:15That's so much like Luma.
04:17When you are shopping in India for Diwali,
04:19on the streets with the lights, the installations,
04:22so what if we combine it together?
04:24I know it sounds crazy, but it makes sense.
04:28It just, it makes sense to me.
04:31Okay.
04:37Okay.
04:40Quail is the bird of choice.
04:42Lovely.
04:43What we're choosing to go with using the quail,
04:45being that it's found in the bush or found in the forest.
04:48And wanting to get that real forest feel
04:50as if you are at Luma Enchanted.
04:52Hopefully blow the judges away.
04:54So, I do a label.
04:56Yeah, cook it a label.
04:57Nice.
04:59This one as well.
05:01We'll put it in the south.
05:03Now, one, two, three.
05:05I think that should be good enough.
05:07Sweet.
05:07So, a couple of quick jobs,
05:08just making the chilli jam for later.
05:10Because that needs to sit.
05:11We're just going to juice some apples with the skin on,
05:14so you get the colour.
05:15It would actually be cool to win this challenge,
05:17you know, be safe for tomorrow.
05:18Today, everyone's bringing their A-game.
05:20It feels like the calibre has increased.
05:22Everyone's sort of settling into their flow.
05:24We have to give out an A-game as well.
05:29I'm just going to cold smoke this.
05:30Fresh green apple juice.
05:33Tell us, what are you working on today?
05:35So, our dish is based around bioluminescence,
05:38particularly in the ocean,
05:39which is caused by a phytoplankton.
05:41When you wave your hands through the water
05:43and everything glows at night time.
05:45So, that's magical.
05:46So, we wanted to create, like,
05:48a mythical world by the sea.
05:49Yeah, so we are trying to do a dish with mussels
05:52and trying to make a bowl with ice.
05:54Let's see how it goes.
05:55Can I smell fermented chilli?
05:57It's a chilli jam that we are trying to do.
06:00Very savoury, right?
06:01It's going to be a chilled dish.
06:02We're just smoking some green apple juice here.
06:04That'll be the base of our dressing.
06:07That'll be said on a world that will create rocks.
06:09Little lakes and moss and, you know?
06:11Ah.
06:12Yeah, it sounds like you've got your work cut out for you today.
06:15We love seeing you wanting to dream big.
06:18I mean, this is the kitchen to do it in.
06:20We love that.
06:20We push, you know, always pushing.
06:22Good luck, guys.
06:22Thanks, brother.
06:31So, Josh, how are you feeling about this challenge?
06:34Uh, it's something different.
06:37Yeah.
06:37I've never used sound or light in any of the food
06:39that we do in the restaurant.
06:41No, it will be very interesting, I think.
06:44And I think there's more motivation as well
06:47as we can be saved from the next challenge.
06:50I think that's amazing.
06:51Absolutely.
07:00Those are some lovely-looking livers there.
07:02Yeah.
07:02Do you want to tell us about the dish?
07:05So, we will make duck liver
07:06and we will make a sugar nest
07:09which is the really traditional Chinese way
07:12to make a bird nest.
07:14And then we're going to put the liver,
07:16which is the bird, in the nest.
07:19How will the livers be treated?
07:21We're going to make a parfait.
07:22Yep.
07:23And we're going to put the cracker under
07:25and we'll have the different flavors
07:27on top of the liver as well.
07:29OK, so you'll have a cracker, a liver parfait
07:31and then there'll be different garnishes
07:33of different flavors going on top.
07:35And those will be the birds inside a sugar nest.
07:38Yeah.
07:38And the sugar nest can eat as well
07:40so it brings sweetness to the dish.
07:43Well, that reminds me of the moa installation at Luma
07:47where there's the giant nest
07:49and then the huge glowing orb of the egg on the insides.
07:53Yeah.
07:54That's where the nest come from.
07:56Oh, awesome.
07:56That's cool, eh?
07:57Yeah.
07:57Well, good luck, guys.
07:58Yeah, sounds great.
07:59Thank you.
07:59Thank you.
08:05This is our coconut manuka tea vinegar for our dressing.
08:09So we're just going to like simmer that slow, slow
08:12so it doesn't burn off any of the acidity of the vinegar.
08:27We are very curious as to what you're going to be creating for this challenge.
08:33Yeah.
08:34Yeah, super excited.
08:35Something different, yeah.
08:36Using local herbs and different proteins.
08:39At the same point, we want to as well change your perception
08:43of how to eat this small snack and then we're going to do it.
08:48So it's going to be like a lot of UV lights
08:51and the food will change color.
08:52Yeah.
08:53Wow.
08:53I love having my perception changed.
08:56Yeah, I think when you went to Luma
08:57the first time you go in, you don't expect and then boom.
09:01I see some escargot, or as we would say, snails here, eh?
09:04Yes, sir.
09:05Yeah, yeah, yeah.
09:06You guys been outside looking around for those?
09:08Yeah, yeah.
09:08Yeah, yeah.
09:09I mean, we're going to work with so much local ingredients
09:12between mushrooms and herbs.
09:14Just like the kawakawa, eh?
09:16Yeah, we want to really have like different type of flavor for you.
09:21Well, we look forward to it.
09:22Good luck today, guys.
09:23Thank you so much.
09:26Okay, next, I'm going to do the mushroom.
09:28We definitely want to win the immunity.
09:31We're just focusing on what we are doing
09:33and try to do the best
09:34and try to think out of the box
09:37and do something different.
09:38Yeah.
09:40It gives us more drive, I guess,
09:41to push out of there.
09:42It's positive.
09:43Ah.
09:45Wow.
09:46It's quite trippy, actually.
09:48It could be epic or it could go incredibly wrong.
09:53Very impressive dish.
09:55This was flawless.
09:57Congratulations.
09:57Congratulations.
09:58You are safe from our first elimination.
10:14We're going to do zesting lemons.
10:16After the lemon, I'm going to try to blanch the kawakawa,
10:18see how it rolls.
10:21Today's challenge was using luma enchanted
10:23as the inspiration to our dish.
10:26We've got six hours to cook
10:27and ten minutes for plating.
10:30And the winner of today's challenge
10:32is safe for the next elimination challenge.
10:36We definitely want to win today's challenge.
10:46Look like we made the ice cream.
10:49Yeah.
10:49Yeah.
10:50It is ice cream, but like Indian style,
10:53so it's not egg-based.
10:54It's like rice flour-based.
10:55Yeah.
10:58Hello.
11:00Hello, Melissa.
11:01Tell us, luma, inspiring a dish.
11:05What is the dish?
11:07So luma reminds both of us about Diwali,
11:11which is a big Indian festival of lights.
11:13So awesome.
11:14And you celebrate lights,
11:16and it's just like luma,
11:17but on the streets,
11:18and there are installations everywhere.
11:20Yeah.
11:21What if we recreate that on a plate,
11:23wherein each little snack is an installation for you?
11:27But flavours from Diwali and Indian street food.
11:31So tell us about these snacks.
11:34There are three different snacks.
11:35The first one is russum,
11:37which is a tomato-based broth.
11:39It's from down south,
11:40and that's what all the aromas that you're getting.
11:43I like spice.
11:44Yeah.
11:44Give me the spice.
11:45All right.
11:46So what is this second snack?
11:48We are doing the North Indian version of chart.
11:51Yeah.
11:51Awesome.
11:52And it's going to look like a nest with an egg in it,
11:54so a little bit of sour,
11:56a little sweet and crunch.
11:58Yeah.
11:58And the third one would be an ice cream.
12:01It's called kulfi.
12:02I love kulfi.
12:03It's a mango-based kulfi.
12:05I love that.
12:06It sounds like a celebration of flavours all through India,
12:10but also through the lens of luma,
12:12so bringing these two parts of your life together,
12:15which is beautiful.
12:16Thank you.
12:17Thank you, sir.
12:18Yeah.
12:20What are we making, Josh?
12:21Like right in this moment,
12:22every part of the quail.
12:23Every part of the quail as much as possible,
12:25and the truffle, of course,
12:26because it's a beautiful ingredient.
12:28This is looking pretty lax.
12:30End of the season, eh?
12:32Yeah, probably the last one.
12:33So, shaved truffle, under the skin.
12:36Of a quail breast.
12:37Essentially doing, like, the quail in the bush.
12:39We thought luma, forest, birds.
12:42Do you want to tell us about the...
12:44Yeah, as a nod to Tanimahuta, the god of the forest,
12:47we really want to create a story around him,
12:49and I think we're really excited,
12:51really looking forward to this challenge.
12:53You got the hearts here?
12:54Yeah.
12:55So we're using as much of the bird as I possibly can.
12:57Just got the fat and the bits and bobs rendering there
13:00that are going to go through a nut mash
13:02with some of the sautéed hearts going through it.
13:04And then what are you doing to the legs?
13:06Legs, we're going to confit,
13:07and then reduce it in a sauce
13:09so you have, like, a sticky, soft leg,
13:11and then we're going to do some pickled quail legs as well.
13:13So we're really using the whole thing of the bird here.
13:15Well, hopefully your dish answers the age-old question,
13:18which came first, the quail or the egg?
13:31Just butterfly it a little bit, or...?
13:32This one?
13:33Yeah.
13:33Yeah, I'm going to try it.
13:34Yeah.
13:38I'm trying to do, like, a squid made up of fresh coconut.
13:41Coming from Indian heritage,
13:42we had abundance of coconut,
13:44and we thought, let's turn it into a squid.
13:48We'll go like this.
13:49Yeah.
13:51Walking around and chatting with all the teams,
13:53they've all got a great story around what they're doing.
13:56Absolutely.
13:57I think from small birds to sea creatures,
13:59what we want is light, colour, movement,
14:01and that immersive experience that only women can bring.
14:06100%.
14:06They're talking about sugar birds' nests to snails over there with kawakawa.
14:12It could be epic, or it could go incredibly raw.
14:16They're all professional chefs.
14:18The calibre and experience,
14:21the creativity and the passion.
14:22I'm just excited to see what they do.
14:25This is what you get when you ask professionals
14:28to really push the boat out.
14:34We're going to try now the cotton candy machine.
14:38So we are going to make the sky of our forest.
14:42That's going to be clouds.
14:45What colour are we going to do this?
14:46Blue.
14:48I mean, we don't want to do blue.
14:49We want to do white.
14:50No, we need to do whitish.
14:51We can try with sugar and see how they react.
14:54Good work, huh?
15:01Sizzle.
15:05Some great smells are going on over here.
15:07Yeah, it's the start of the sauce here.
15:09How badly do you want to win this?
15:11I was really disappointed with myself on the first challenge.
15:13Yeah?
15:14Yeah, I really want to win this.
15:15Yeah, I can see your face now.
15:17There's that competitive fighting spirit that is just...
15:20Yeah, absolutely.
15:22I mean, we're all chefs.
15:23We're all going to take criticism personally,
15:24even though you're told not to.
15:25But that's what we do.
15:27We put our absolute life and soul into this career.
15:29You're obviously one of the best chefs in the world.
15:31You know how hard you've worked to get there.
15:33Hopefully one day, you know, I'll come close.
15:36Yeah, so it doesn't hurt so much.
15:37You're young and hungry,
15:38and what you've been showing us so far, man,
15:40you're on your way, so keep pushing, man.
15:42Thanks, chef.
15:51That parfait looks amazing.
15:53Thanks, chef.
15:53And look at that texture.
15:56Glossy, velvety, rich.
15:58You got a little bit for us to try?
15:59Yep.
16:05Yep.
16:09Is it finished?
16:36What are you guys going to do to make sure that you stay on top?
16:43What are you guys going to do to make sure that you stay on top of this?
17:00This, this, this, this.
17:02Yeah.
17:03Chef, switching teams.
17:04Musical cheers.
17:05Yeah.
17:06So I'm just joining the Aosta team for a second to help puff my prawn cracker.
17:10So we have raw prawn cracker, blend it to a powder, pop that in the fryer, and then it'll just
17:15puff up.
17:18Is it yummy?
17:19Is it yummy?
17:19Are you sure?
17:20Hopefully.
17:21Yes, chef.
17:21Make it nice.
17:22Yes, chef.
17:23Make it nice and make it twice.
17:24Yes, chef.
17:24That's right.
17:29What do we got over here?
17:31Rassam.
17:32Do you want to taste the rassam?
17:33Yes, I would love to taste the rassam.
17:35It's from the south of India.
17:36This is for dish number one.
17:38Yeah.
17:39It's the water installation.
17:41What's the tiny little texture in there that's really good?
17:43It's from the lentils.
17:45There are two kinds of lentils that we roasted and ground, made our own spice mix, and then introduced it
17:50into the broth.
17:52Because you said you love spices?
17:54Then I don't have to hold back, and I can do the authentic way, and I made it authentic.
17:59Do what you want to do.
18:00Yeah, I'm keeping it as traditional as we do it back at home.
18:03Awesome.
18:04There's a lot riding on today.
18:06We need to push ourselves, not just our creativity, but our technical skills, and elevate the flavors.
18:12We really want to win that advantage, so it has to go perfectly.
18:30Do you think it's good?
18:31Oh, it's perfect.
18:35Do you want to do the muscles?
18:38Today's challenge, we have to create a dish that's inspired by Luma Enchanted.
18:41When it will be safe from elimination.
18:44This challenge will matter a lot on showing our competitors.
18:48We mean business, and we are here to win.
18:50Just picking through some ash and salt.
18:52Prawn crackers.
18:53It kind of looks like edible little pebbles.
19:01Well, we had a little bit of a zoom around the different workbenches, and there are some
19:05cool things going on.
19:07From a chef perspective in particular, is there anything that's worrying you?
19:11To be honest, when I tasted, the lentils are like, it needs more seasoning.
19:15But the whole dish isn't put together yet, so we don't really know now.
19:19You did mention the parfait didn't feel finished to you just yet.
19:24Not really, but they're talking about other elements around it, like pickled beetroot and
19:28other things, so it might all come together as magic.
19:31It's too early to tell yet.
19:33There's still there's some time.
19:36Sorry guys, is it okay if we turn the lights off one second?
19:40Yeah.
19:40Yeah, of course.
19:40Thank you.
19:42Oh.
19:47Yeah.
19:48And that one you can keep.
19:51Yeah, pink or black is good.
19:53Perfect.
19:53Thank you so much.
19:54Thank you.
19:55Some cool colours going on there.
19:57Yeah.
19:57It's really cool.
19:58What is reacting to the black light?
20:00This is Manuha.
20:02You will react to the UV light.
20:04Just Manuha.
20:05And it shows bright green like that under a black light.
20:07Under a black light.
20:09No, no, no, no, no, no, no.
21:04No, no, no, no, no.
21:13No, no, no, no, no, no, no.
21:30No, no, no, no, no.
22:15No, no, no, no, no.
22:25No, no, no, no, no, no, no, no.
22:53No, no, no.
22:58No, no, no.
22:59No, no, no.
23:00No, no, no.
23:25No, no, no, no, no.
23:26No, no, no, no.
23:52No, no.
24:09No, no, no, no.
24:23No, no, no, no, no.
24:26No, no, no, no.
24:49No, no, no.
24:52No, no, no, no.
25:06No, no, no.
25:25No, no, no.
25:35No, no, no, no, no, no, no, no, no.
26:13¡Gracias!
26:35¡Gracias!
26:36¡Gracias!
26:39¡Gracias!
26:40By the mystical light of the night, we reveal a magical world that will change your food perception.
26:48Roots sink into the soil. Snails and insects move through the underground.
26:53Wild clouds and stars watch from above.
26:56We tell a luma journey between earth and sky for you to discover.
27:04Nicely done.
27:05Enjoy.
27:06Okay.
27:06You start with the worms, alright?
27:08Let's start with worms.
27:31What do you think?
27:33I mean, to be honest, you've met the brief.
27:36It's definitely like a little journey through the garden and I felt like a little kid because it feels kind
27:43of enchanted that you could be in luma.
27:45Yeah.
27:46I think it's an impressive creation and you've got all these kind of little mesmerising flavours.
27:51A lot of them are endemic flavours of New Zealand.
27:54Yeah.
27:54I think Team Italy has come to Aotearoa for sure.
27:59So good job.
28:00Thank you.
28:00Thank you so much.
28:01This is not just a plate of food.
28:04This is a whole experience and that is exactly what we asked for.
28:07I love how the flavours and the textures really echoed the forest beautifully.
28:11You have that beautiful yam cracker with the mealy worms and it's sort of salty and crunchy and a really
28:18great way to whet the appetite.
28:19And I think the goat's cheese really balanced nicely with the kawakawa.
28:22The crunchy elements from the pika pika and the flower, one's salty, one's sweet.
28:28And then you go into the star and the cloud.
28:31You're really taking us on this beautiful journey upwards, as you mentioned.
28:35It's exactly delivered as promised, which makes me very happy, very thoughtful, very considerate and deeply immersive.
28:43Well done.
28:44Thank you so much.
28:45Thank you.
28:45All right.
28:46Up next, Ankita and Tan.
28:51You make the dosas.
28:53I'm just working on the nest part now, Tan.
28:56Oh, shape, look at the colour.
28:57Yeah, that looks nice.
28:59So, this is a crumble of fattened rice, along with turmeric and curry leaves.
29:04It denotes the pap.
29:06And next is a crumble made out of papadums and carom seeds.
29:12So now, this is the egg inside the nest.
29:18This is a coriander and mint chutney.
29:22That's a tomato rasam.
29:25And now the mango kulfi.
29:32Wow.
29:51This is Luma, inspired by the lights of Diwali.
29:55And we want you to have a walk through Indian street food.
29:59Awesome.
30:00How do you feel now that it's up here?
30:02It feels so surreal to be presenting to you guys food from my country.
30:07So, we hope that you like it.
30:36So, we hope that you like it.
30:37Having a good time.
30:39I love it when people would bring their own style into it.
30:42And you've definitely done that.
30:44Yeah.
30:44Cool presentation.
30:45It's different.
30:46And I've definitely gone on a journey from where you're from.
30:49Yes.
30:49I've enjoyed every little mouthful of it.
30:52Amazing job.
30:53Yeah.
30:53Thank you.
30:53Thank you, Chef.
30:55Thank you.
30:55There is so much sophistication and complexity and difficulty in balancing spice.
31:02Yeah.
31:02And you've done it beautifully.
31:03Thank you.
31:04Thank you.
31:04I thought the rasam was rich and round and the chart is so crispy and beautiful.
31:10Really nicely balanced with the other elements.
31:12And the textures were so beautiful because you have soft and crunchy.
31:15Yeah.
31:16The kulfi, such a classic thing.
31:18Such beautiful flavours as well.
31:19I did find just the centre of it ever so slightly more icy than it should be.
31:26But such a heart-driven dish for challenge number two.
31:31And I really thought it was such a welcoming, well-rounded plate of food.
31:34Great job, guys.
31:35Thank you.
31:36Thank you.
31:36Up next, Josh and Bailey.
31:40Let's go!
31:41Whale's in.
31:43Kissed by a flame.
31:45I am finishing up living terrarium.
31:48Are the coals hot for the campfire?
31:50Yeah.
31:50Coals are hot.
31:51So the legs are in the pan.
31:52Little bit of butter.
31:53Little bit of the jus.
31:54Super sticky.
31:56Pickled quail's egg going in the nest.
31:59Chicken skin, truffle chives for the breast and the leg.
32:05I'll start torching?
32:05Yeah.
32:06Bye, bye.
32:09We're going to get smoked when we put the plate on.
32:11Okay.
32:22Long ago, the world lay in darkness.
32:26Ranganui, the sky father, and Papatuanuku, the earth mother, clung together tightly.
32:31Tane Mahuta, their son, longed for light.
32:34He braced his feet against his father, and he pushed with all his strength, forcing earth and sky apart.
32:41Light poured in, forest rose, and life began.
32:45Tane became guardian of the trees.
32:47For New Zealanders, this story is a reminder of our whakapapa, and the connection between the people, the earth, and
32:54the forest.
32:55I'm not going to hear that .
32:58This looks absolutely stunning.
33:00Yeah.
33:01I mean, I'm just staring at the quail's skull with the light as an eyeball.
33:05It's speaking to you.
33:06.
33:08.
33:09.
33:25¡Suscríbete al canal!
33:38¡Suscríbete al canal!
34:03¡Suscríbete al canal!
34:36¡Suscríbete al canal!
34:52¡Suscríbete al canal!
34:56¡Suscríbete al canal!
35:17¡Suscríbete al canal!
35:19¡Suscríbete al canal!
35:37¡Suscríbete al canal!
35:42¡Suscríbete al canal!
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36:35So we have the moistness and inside have duck libra parfait with the seeds quaker on there.
36:41We have sourness from pickled bechew and when you eat it, please grab a little bit of sugar nest
36:47so it can bring the sweetness to the dish.
37:10Really cool technique.
37:13I love the simplicity of it so it's not confusing, it's direct, it's absolutely delicious.
37:19It just has a few flaws.
37:22I think the cracker, it's not crispy enough, it's been sitting there too long and the parfait
37:30is too thick, it needs more salt.
37:33The sweetness adds to it by adding some of the dragon's beard or bird's nest.
37:39Pickles are great, it's just lacking a few simple details to make it exceptional.
37:46I think in terms of it being inspired by Luma, you did a beautiful job.
37:52So I really loved the look of it but I think when you're doing one snack, it better be the
37:59most perfect snack that ever existed in order for it to be a winner amongst this sea of
38:04incredibly talented chefs, yourselves included.
38:07I think that it was a tasty bite of food.
38:10The parfait itself is silky, it's rich, it's soft, it's what you want the texture of a parfait
38:15to be.
38:16I love the glaze and the pickles for really giving a nice contrast of brightness and acidity
38:22because it definitely needs it.
38:24I think the proportions are also just a little bit off as well.
38:27So the potential is there for a spectacular dish.
38:31I think you fell just a little bit short.
38:33Thank you.
38:34Thanks.
38:36All right, up next we have Tommy and Danny.
38:39Let's go!
38:46So we're just picking some fresh herbs, this will just go under the base of our dish.
38:52Danny's just preparing the young coconut squid.
38:56These mussels have just been lightly steamed and then we chilled them, we've got raw tu-tu.
39:02Pop a little sweet red chilli jam on the mussel, give it a little bit of heat.
39:12Yeah, should we go there?
39:17Nice and flat.
39:19We're just putting a little coconut mousse.
39:23Cool, all right.
39:25Let's mix that.
39:42In Māori culture, bioluminescence is often linked to the supernatural realm, beings of
39:46the water, or the god of the sea, Tangaroa.
39:49It's known as the aurora of the ocean and is used as a guiding light for the spirits travelling
39:54to the afterlife.
40:09Wow.
40:10Really cool.
40:14Very, very cool.
40:16Now, before we crack into things, tell us, is this a winning dish?
40:21Absolutely.
40:21Absolutely.
40:22Absolutely.
40:34Something in the vibe.
40:36This is a winning dish.
40:36If you're using it, you'd be curious.
40:36No, it's just a winning dish.
40:48You're just gonna mine.
40:49You've got to make lunch.
40:50Oh, my god.
40:52All right, you want to go first on this one?
40:55I can safely say I have never eaten anything like this in my life
40:59and I'm deeply impressed.
41:01This was a celebration of seafood.
41:04The green-lit mussel and the tuatua itself,
41:07these are ingredients that need very little, if anything,
41:11done to them to be perfect.
41:13And so I think the challenge is in restraint
41:15to be able to really hero the ingredients
41:18without taking anything away.
41:19But what I love about this is what you've paired with it.
41:23The prawn floss is like the snap, crackle and pop
41:26of this charcoal-dusted Rice Krispie.
41:28Then you have the softness of the coconut,
41:30sort of arrow-haired squid,
41:32which has a beautiful tenderness to it.
41:34And then this really punchy, acidic, bright dressing
41:38to bind everything together.
41:40That with the coconut espuma,
41:42which was really cloud-like and soft, was really gorgeous.
41:45In terms of the brief itself,
41:47bringing this glowing phosphorescent-inspired dish
41:50to the table was deeply impressive.
41:52I felt the romance of the story.
41:54This is a truly unique dish and I'm blown away.
41:58Thank you.
41:58Thank you.
41:59Thank you.
41:59That's great.
42:00The best thing for me about this dish is the sauce.
42:04It's like gangster juice, you know?
42:06It's like...
42:06Thank you.
42:07It's so good.
42:08It's so acidic.
42:09It's so fresh.
42:10It's got that little kind of smokiness.
42:12It has all these levels of flavor
42:14and it combined everything together.
42:17Honestly, that's a very impressive dish.
42:20Thank you so much for having me.
42:21Thank you.
42:22Congratulations.
42:22Thank you.
42:24I think we are proud of what we serve.
42:26Yeah, I'm really proud.
42:27If we don't mark this challenge as our top,
42:32there is always the elimination hanging on top of us.
42:39That was simply spectacular.
42:44Every single team embodied the magic of Luma
42:47in your own unique way.
42:50From a walk through the forest
42:52to a festival of light,
42:53you all showed unique character in your dishes.
42:58Josh and Bailey,
43:00Tommy and Danny,
43:02please step forward.
43:05Both dishes were executed perfectly.
43:08Your sauces both lifted and grounded the dish.
43:13But one dish gave us something
43:15we had never experienced before.
43:18And that dish belongs to Tommy and Danny.
43:27I thought we had it in the bag.
43:30Turns out we didn't.
43:33Congratulations, Tommy and Danny.
43:34You are safe from the next challenge,
43:36which is our first elimination.
43:41All those decisions that we take during the six hours,
43:45they came all together,
43:46everything held up.
43:48Yeah, it's early days in the competition,
43:49but we feel good.
43:55Welcome to Taste of Art's first elimination challenge.
43:59We want you to create a chocolate dish
44:02that is inspired by a heartwarming personal memory.
44:05We've got to nail this.
44:06Yes, we do.
44:07It's got water in it.
44:10If you're panicking, just breathe.
44:12Bring it.
44:13You're here to win.
44:13I do think it's just a little bit too safe.
44:15And breathe.
44:16It came down to the balance of the dish.
44:19And because of that,
44:20your time with us has come to an end.
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