- 11 hours ago
Taste of Art Season 1 Episode 6
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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, but 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, you two should be super proud of yourself.
00:22In this challenge, these table settings, artfully 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, funky plates, almost like table settings or something.
01:02A bit of a curveball, interested 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.
01:21Go on, chefs.
01:22How are we feeling about being the top three?
01:24I'm excited.
01:25Fantastic.
01:27You've all wowed us so far.
01:29But with the end of the competition in sight, now is definitely not the time to lose focus.
01:36When we think of the process of making art, it 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.
01:52For 116 years, farmers have helped turn Kiwi houses into homes and transformed dining tables
01:59into places where families don't just share food, they create memories.
02:04This time, these table settings, artfully curated by farmers, will be your canvases.
02:11Each team will select a theme at random.
02:14They are culinary voyage, modern minimalist, and lastly, modern heirlooms.
02:23You must create two dishes.
02:26So who gets what?
02:28Grab a napkin roll and your theme will be inside.
02:33The challenges are crazy.
02:35They're curveballs, they're out of the box, which I love.
02:37And we've done quite well so far, but 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.
02:52Julie and Pierre?
02:53We have modern minimalist.
02:55Modern minimalist.
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.
03:13And 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.
03:38Winning or losing.
03:39You 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.
03:45We're going to win this.
03:46We're going to win this.
03:46We're going to win this.
03:46We're going to win this.
03:46Yeah.
03:47The magic wand.
03:47So for the modern minimalist, let's do like, 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 using two flavors, one flavor, and try to elevate that as much as we can.
04:06This one's, I guess.
04:07No, it's a small one.
04:10Bring it back.
04:11I will.
04:12It's just in our freedom.
04:13Roy 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 soybean paste, what she always cooked for me.
04:28That 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.
04:37He will make the traditional consomme, but we're going to add some more fusion sides of like the western sides
04:45to finish.
04:46And with 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 pudding like with nuts.
04:56It would be cool to do an ice cream for a dessert, huh?
04:59Huh?
04:59It would be cool to do an ice cream for a dessert.
05:01Yeah, yeah.
05:02Like a tamarillo, one or something.
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
05:11and maybe missing the mark on the seasoning.
05:14And have you got cookie cutters?
05:15Yeah, just in my guess 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.
05:41Got eyes on Julia and hair this one.
05:44I might just get the soup on it.
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.
05:54Hello, guys.
05:55What's going on?
05:56Couple of things.
05:57We are working on a hot soup course.
06:00A sort of memory that I had.
06:01One of the greatest things I've ever tasted was just a simple broth made 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 flavors of that chicken soup, but it's in a different form.
06:15We want to do hidden flavors.
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 flavors 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 flavors are
06:34what makes a rendang incredible.
06:36And we are working on a dessert as well.
06:38Yeah.
06:38A dessert.
06:39A tamarillo sorbet, little boysenberry jam.
06:41Kind of the memory of like a gathering around the home, everything about home, especially winters in New Zealand.
06:46How are you bringing these flavors together?
06:48Because 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.
06:57No pressure, you've got Miss Rendang hair now.
06:59Good luck, guys.
07:00Thank you.
07:01Thank you.
07:01Thank you.
07:11So I'm making a sponge, like really thin layer of sponge for my dessert.
07:16So I will bloom the sugar, but inside of the sugar components will be inside.
07:22And I will make the sugar kind of see through, so the judge should be able to see what have
07:27inside.
07:28But it's layered up.
07:29So I'm making the first layer now.
07:39Julien, 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, it reminds me like from my transformation from traditional cuisine
07:59into fine dining, Michelin star and so on.
08:02Acqua chile.
08:02So we're going to do a rose of snapper crudo with acqua chile.
08:07Red onion gastric.
08:09Some brunoise of jalapeno.
08:11It's going to be like a kawa kawa acqua chile, just because we are in New Zealand.
08:15We'll give it 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.
08:22Yeah.
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, because
08:38we don't want to go into the ceviche style.
08:39But we want to keep it crudo.
08:42Yeah.
08:42So it's going to be acqua chile, fish, the kawa kawa, to give some kiwi twist.
08:47Yeah.
08:48And what about the second dish?
08:49We're going to make pasta, finally.
08:52Yeah.
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, you'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.
09:08Love it.
09:09Gentlemen.
09:10Yes, sir.
09:11Good luck today.
09:11Thank you.
09:12Thank you so much.
09:13Appreciate it.
09:14Thank you.
09:15Imagine we never did a pasta dish and we never got out.
09:18And then now we do one pasta dish and we got eliminated.
09:20That would be pretty bad for us.
09:22Yeah.
09:35Yeah.
09:35We're just eating the finger lime.
09:38For today's challenge, we are taking the dishes on a culinary voyage across New Zealand.
09:43And that involves the table setting, the cut three, the smell, all the hundred details.
09:48We've got seven hours to cook and ten minutes to plate.
09:51Maybe we cut up, 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?
10:44Good, thank you.
10:45You got some snapper over there?
10:46Yes, snapper.
10:48What are your two dishes?
10:50Fish dish.
10:51I'm curing snapper with kombu and a little bit of salt.
10:54A 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 consoment.
11:05With a soybean paste.
11:06Tying in that you have the modern heirloom dish.
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, how are you elevating this?
11:21In the presentation?
11:23Yeah.
11:23Yeah.
11:24He used a traditional fever to do it and a modern way to plating.
11:28Incredible.
11:28So time-honoured flavours, modern interpretation and presentation.
11:33Yeah.
11:33Beautiful.
11:34That sounds delicious.
11:35What are you working on, Yashan?
11:36I'm doing a sugar, which is a dessert, a prey dessert.
11:40So I will make blooming sugar.
11:42Yeah.
11:43And I will use hot pot spice.
11:44So shrimp, pepper, and chilies to make ice cream.
11:47And that's perling.
11:49So it will be Chinese flavor.
11:50This sounds super exciting to me, using your culture in this way, doing 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.
12:01And I'm hoping you get this one out of the park today.
12:05Bring it.
12:05Thank you.
12:06Bye.
12:07Bye.
12:08We definitely want to win, but we have really strong competition.
12:12Pauly and Danny, we 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 do maybe two of these.
12:26And then pitch, like, really small.
12:32Because if not, I'm not going to have enough kawa-kawa.
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, it'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 a dish, you come up with a big concept.
12:54And then you think about how you want to present it.
12:56But we're really turning the whole challenge on its head by 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, and you provide the creative theme around that dish, they've got to flip it
13:18around.
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 Julia and Pierre, modern minimalism.
13:29I 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, modern heirlooms.
13:48What do you think of what they're cooking?
13:50Roy, he's using ancient recipes of Korea, and so is Yashan, but in a really modern way.
13:56Their sounds quite funky.
13:58Those two work quite well together, and they're super organised.
14:02I 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.
14:07It's super cool hearing about his 100-year-old grandmother and 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, and I expect a lot out of them today.
14:26I'm so proud to be standing here on the cusp of the finale looking at what they're doing.
14:30Let's hope it all works.
14:34I'm making the ice cream with shrimp pepper.
14:36But that's the spice.
14:38You know, your smell is really strong.
14:42Really?
14:42Mm-hmm.
14:43Really.
14:44Wow.
14:48In a way, it's like a pasta, but probably not wise to do a pasta against the Italians over there,
14:54you know?
14:55Julia, how's my pasta looking?
14:57I don't know.
14:58I'll show you.
14:59I'll show you a bit how it'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 going to win, we're going to beat you in game.
15:11We'll be okay.
15:12No way.
15:14We'll be all right.
15:14If he's going to 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 age will be cold down faster than the middle, so I will make sure same temperature all the time,
15:31so they won't crystallize it.
15:36This sauce loves to bubble and fly everywhere.
15:56¡SuscrÃbete al canal!
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21:29de la corazón o de la memoria.
21:31Puedo poner el esfuerzo y el esfuerzo y el esfuerzo.
21:34Creo que el esfuerzo es muy importante.
21:36Lo que estamos tratando de hacer aquà es mantenerlo simple en el exterior,
21:38pero luego en el interior es como un minuto de cultura.
21:40Una muy importante pregunta para preguntarles.
21:44Si estás en la final,
21:46¿quién está en la final con la final?
21:49Creo que es una gran parte de ellos.
21:51Porque tenemos los Silent Killers ahÃ,
21:54y tenemos el Team Toastranoc aquÃ.
21:56Creo que la palabra con el choc de la verdadera.
21:59Es realmente...
22:01Máserpice de la vida.
22:02Máserpice de la vida.
22:03Asà que tienes el assassino en el frente y tienes el wildcard aquÃ.
22:08Yo pensé que Josh y Bailey fueron grandes contendentes,
22:10pero te slipes y te pierdas.
22:12Una cosa puede ser que te salga.
22:15Creo que es alguien que es...
22:16Bueno, no mistakes.
22:18¿Es eso?
22:20SÃ.
22:28Oh, amazing.
22:31Everybody is really motoring on and I'm excited.
22:37The proof's going to 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
22:46and from the smells in this room alone,
22:50everybody is pushing as hard as they can
22:52to 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 dialling it in.
23:03They're doing so many little techniques and recipes.
23:06They work so well together.
23:07Julia and Pierre, they did a tester of their raviolo
23:10and they were worried that the pasta was just a little bit too thick
23:14so they're making sure that they make those adjustments
23:17so that we get as thin a seam as possible
23:20so that we don't get raw or thick pasta.
23:22I'm pretty sure being Italians, they know how to make pasta.
23:28And 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
23:37but also create enough 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 Rai in the finale?
23:49Still no.
23:50The last one was still cold down too fast.
23:52So I need to work on my sugar a little bit more.
24:12So today we picked the modern heirlooms
24:17and then we have to cook two dishes.
24:19Then we 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 when you put the air inside
24:27you 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.
24:49We should, we should.
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 and 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.
25:30Hard soup.
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.
25:53All right, time's up.
25:55We're here, chef.
26:00We're feeling pretty proud but nervous because we know that you can't hide anything.
26:06So everything has to be perfect but 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?
26:25Yes.
26:26I'll just grab a plate, Danny.
26:27Yeah.
26:28That's good, eh?
26:31The broth is warming, right?
26:32The broth is warming up.
26:33Yeah.
26:34Cool.
26:35Tracking back here.
26:36I'll do the jelly.
26:38Just got this little quail egg roux.
26:40Quail floss.
26:41And then that's like a little flossy crumb.
26:43This is a chicken soup jelly we made.
26:49Why are we going to keep doing fiddly things, Danny?
26:51You like it?
26:53Yeah, but then my hands start shaking.
26:55So I'm just trying to create like almost a sunflower with a tart.
27:02I'll just chuck in these little boysenberry jam at the place of this tamarillo sorbet.
27:08Pies are looking good, chef.
27:09Beautiful.
27:12These are some brand-lang pies which we're going to finish with some mucket lime salt.
27:29Today we set the table for a Sunday night dinner with the family.
27:32We wanted to represent the multicultural melting pot that is New Zealand and what they bring
27:36to 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 and using the rest of the quails we've made a broth.
27:49We have some hot pies made up of randang and pokok.
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.
28:13And I think that's what we want to reflect in our personalities as well.
28:16Yeah, I hope you guys enjoy it.
28:17You guys are nervous, I can tell.
28:19Yes, yes.
28:20Yeah, tell me, how would you feel if you've come this far with some very strong dishes
28:24in this competition, only to leave before the finale?
28:29That would be devastating, I think, but we gave it our best.
28:31And the flavour first in this one, which you will hopefully see.
28:33And detail, seasoning, all those little things, we tried to make sure we're perfect.
28:48Thank you.
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.
29:26It'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.
29:35And to have living colour surrounding it is absolutely gorgeous.
29:39But you have channelled that classic chicken roast on a Sunday afternoon,
29:43but you've done it 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
29:53is on the edge of being a little bit dry.
29:58The broth.
29:59You're taking us to East Asia, maybe even Southeast Asia a little bit.
30:03Flavours like these are quite familiar to me.
30:06They feel warming.
30:07They nourish your soul.
30:08I feel very fortunate to have grown up with Singaporean parents because for me, Rendang is 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. Seasoning is delicious.
30:31The tamarillo, I like the textures.
30:33I like the smokiness on the top. It's really cool.
30:36The sorbet, I love it because it's not too sweet.
30:38It's really smooth and silky.
30:40Light, bright, fresh, cold, but still a bit of a treat because you have that beautiful praline on the top
30:47that gives a nutty, sweet finish to it.
30:49I think you've done a very wonderful job.
30:51Thank you.
30:52Great job, guys. Really cool.
30:53Thank you.
30:54Thank you.
30:54It's so high for the...
30:56So, yeah, take it.
30:57Proud of what we saw.
30:58Yeah, really proud.
30:59We gave it everything we could.
31:01Going first, it gives a benchmark to the rest of your competition.
31:05Like, okay, that is where we are sitting right now and that is what you need to beat.
31:09We got the eyes on the prize.
31:14Julio and Pierre, you're up next.
31:16You have 10 minutes to play.
31:18Let's do it!
31:22So nice and sweet.
31:25And that's going to 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.
31:38One minute.
31:39Salt is good.
31:40I don't know.
31:40Where?
31:42Right here.
31:48Yeah, perfect.
31:49Good.
31:51This is perfect.
31:52Put on the plate.
31:53This is perfect.
31:54Yeah.
31:54Right.
31:56You ready?
31:57Yeah.
32:08We have a snapper crudo with the aqua chile.
32:13And scampi and 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, professionist, really fine cut.
32:36Three, four ingredients, well done, temperature, curing time, and not even for Giulio, I think,
32:42was, like, quite easy to...
32:43Yeah, focus at Tostanok, we have the same.
32:45The menu is just two flavors only.
32:47Each dish, focus on that, and then we go crazy with techniques and things like that.
32:50But that's...
32:51He's the master of pasta, so...
32:52That's our stuff.
32:53You 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.
32:59Do 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, so if there's any mistakes, we're going home.
33:20So, I'm going to put the aqua chila.
33:22One of the most important parts.
33:23Need to be really cold.
33:25And you got this nice and green, vibrant color.
33:29It's beautiful.
33:30Wow.
33:45Wow.
34:06El agua chile, con el snapper.
34:09Es hermoso en una rosa.
34:10Me encanta ese dish.
34:12Es muy delicioso.
34:13Me encanta el acento de la kawakawa.
34:15Es interesante.
34:16You've used something from your past
34:18and you've reinvented it.
34:20Super fresh, super vibrant.
34:23I love the texture of the fish.
34:25The sauce is a banger.
34:26Your version of an agua chile
34:28with a touch of Aotearoa in it
34:30is 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
34:40and inside it you have this verdant, emerald water
34:45just shimmering around this gorgeous rose of snapper
34:48and you can see little hints
34:50of what else might be informing the flavours going on.
34:54Moving on to the raviolo,
34:56you have something deeply complementary,
34:58which is the way we see black and white.
35:00You have something that is comforting,
35:02warming, rich, enveloping.
35:05The pasta work is perfecto.
35:08It is so thin, so silky, so delicate
35:11and you're holding together quite a lot.
35:13She's a hefty girl.
35:15You have the yolk, you have the buffalo ricotta,
35:18you have the scampi
35:19and everything needs to be just so
35:22in order for that yolk to be just set
35:24but for the flavours to all come together as well.
35:29The raviolo, it's very tasty.
35:31He called you the master of pasta.
35:33You own that.
35:34It's got high flavours, subtle flavours.
35:37The texture was really beautiful.
35:39The egg yolk was creamy.
35:41The sauce is what made it for me.
35:42You've really extracted the sweetness
35:44out of the heads of the langoustine.
35:47It's moorish.
35:48The flavours still in my mouth
35:49and I want another bite.
35:51The texture of the skin
35:52on the side of the agua chilli
35:53was amazing as well.
35:55Great job.
35:55Well done.
35:56Thank you.
35:57Thank you so much.
35:57Great job, guys.
35:58The feedback were positive.
35:59When they cut the raviolo
36:01and the egg yolk kind of ran away,
36:02there was definitely a big moment of relief.
36:09We'd like to taste your dish, Yashan and Roy.
36:11You have ten minutes to prepare.
36:13Let's go.
36:20Oh, this, like here too.
36:22I say this too.
36:24Okay.
36:26Yes.
36:27Cook the fish.
36:30Okay.
36:30More on the edge in the front.
37:01We'll see you next time.
37:08Our theme is modern alum.
37:11There's a soup which is made
37:13with fish stock and soybean paste.
37:15Under the snapper,
37:16there's a daikon
37:18and finish with chili oil.
37:20And I prepare some pickled cucumber
37:23to make it balanced.
37:24So I have the blooming sugar
37:26and inside I have the strained pepper ice cream.
37:29I made a chili parling inside
37:31and with the pear compost
37:34to balance the spiciness with it
37:36and start refreshing as a dessert.
37:39This challenge is about bringing heritage to the plate.
37:42How did you go about achieving the challenge?
37:45The idea is from my grandma's food
37:49when I was here.
37:50She always cooked this for me.
37:51When she needed to ferment the soybean paste,
37:54she always put it in my blanket.
37:57So I slip the soybean paste together.
37:58So I know it sounds a little bit weird,
38:02but that's how she permits the soybean paste.
38:04That is the sweetest thing.
38:05I might cry.
38:07I love that.
38:08And mine is a culture heritage.
38:10We have the blooming sugar for so long
38:12and no one is doing it now.
38:14So that's why I was wanting
38:15to use this heritage cultures
38:17to present a dish with this technique.
38:21So you're highlighting a dying culinary art.
38:24Yeah.
38:24Yeah.
38:25The thing I really like about what you presented,
38:27it really moulds into the table.
38:30You've really followed the colour tone.
38:32This is an elimination,
38:34which means one team will be going home.
38:36How would you feel if it were you?
38:40Everyone's really good.
38:41So we kind of...
38:43I want to hear, Yashan, do you want to go home?
38:45No, I don't want to go home.
38:47I can see the hope for my future
38:51from this competition.
38:53So it was a really great time for me.
38:56All right, shall we taste?
39:16Woof.
39:18Woof.
39:32¡SuscrÃbete al canal!
39:48It created this earthy fermented sense of roundedness. Fantastic.
39:54And it's rare that I would say that a garnish would add a depth of flavour and experience to the
39:59dish,
39:59but just that very fine chiffonade of scallions on top and the few drops of chilli oil
40:05really gave a heat and a depth that finished the dish.
40:10I thought that dish was just a thing to behold. Thank you, Roy.
40:14The snapper, it's meaty, it has a lot of texture into it. It's still juicy, but I love the flavour
40:20after you crisp scales like that. Gently poached piece of fish and then it tastes like fish and chips on
40:27the top of it.
40:28This dish in general, it's very reserved, but in the most beautiful way.
40:33The daikon, the sweetness, the underground or foundation of the dish just lifts it all up
40:39in this beautiful sense of umami. It's a great dish.
40:43When the pear came to the table, it looked absolutely beautiful. It had an artistic shape to it.
40:48The shattering was so fun. The pear was really lovely and tender. I thought the cake was beautifully done.
40:52And I loved the flavours of the ice cream. That really warm, hot pot spice, chilli in desserts is genius
41:01because it really offsets the sweetness.
41:03The pear, the thing I like about it, it's super different. You pulled off a little sculpture out of sugar.
41:08It's really nice. I think it's a great dish as well.
41:10I know that you are both chefs of few words, but your food spoke volumes of who you are and
41:16where you've come from.
41:17You should feel proud of what you've represented on the table today.
41:20Great job. Thanks.
41:22You're done. Thank you.
41:25I'm really happy.
41:26You were so positive feedback from the judge. You were 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.
41:44We wanted you to think on the place, but for the flavours to leap off it.
41:49At the end of today, two teams will be going into the finale and one will be going home.
41:57So let's see how you did.
42:00Julia and Pierre, your dishes spoke of bold modernity, strong ideas executed with simplicity and style.
42:19Your soybean snapper might have been the most perfect plate we have seen in the competition so far.
42:27Offering layers of depth and technique, but most of all, it made us feel.
42:35Tommy and Danny, you embraced this theme with flair.
42:41And while your dishes embodied huge flavours, we were a little underwhelmed by the finesse.
42:48At this level in the competition, we need to be blown away.
42:52We fear that giving us one more dish than you needed to, you sacrificed an opportunity to perfect the two
43:00that 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.
43:14We are absolutely gutted to be seeing you go.
43:18We gave everything we had and all the challenges and we're proud of what we did and I'm proud of
43:21you.
43:22You know, we did well.
43:24Yeah.
43:25It's going to take us a couple of days to get over it.
43:27But I think we kicked ass and all of the challenges.
43:31I'm really proud of what we achieved.
43:32Yeah, I'm really proud of you.
43:36Julio and Pierre, Gishan and Roy, congratulations.
43:40You are in the Taste of Art finale.
43:43So rest up, sharpen your knives, you're definitely going to need it.
43:47Thank you.
43:49You know, we made lots of good memories here.
43:53In a short time to create and come out with these dishes, some we executed amazingly and some we can
43:58always refine.
43:59But it's been an incredible experience and I'll cherish it forever.
44:02Good job, brother.
44:03Thank you for it.
44:03That was awesome, eh?
44:06Welcome to the Taste of Art grand final.
44:09One cook stands between you and claiming victory.
44:13Nice.
44:15Are you confident in what you're giving us today?
44:17Too much.
44:19Trust.
44:19Trust what?
44:20Hey, if you didn't do something crazy risky, it wouldn't be you two, would it?
44:23Yeah.
44:24That's the thing about art.
44:26It has the capacity to surprise and delight.
44:29You're the first ever winners of Taste of Art.
44:32Congratulations.
44:32Congratulations.
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