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Taste of Art Season 1 Episode 1
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00:00Ah-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha
00:04-ha-ha-ha-ha-ha-ha-ha-ha-ha!
00:05Taste of art is something the world has never seen before.
00:14We have handpicked some of the best chefs from all over Aotearoa,
00:19putting their skills to the test and their reputations on the line.
00:23Oh, damn!
00:25Taking ingredients from in front of them
00:26and transforming them into mind-blowing works of art.
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.
00:56I'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's so cool.
01:08But only one can claim the trophy.
01:10You're the first ever winners of Taste of Art.
01:13Congratulations!
01:28Welcome Giulio and Pierre!
01:33Hi, I'm Giulio.
01:34Hi, I'm Pierre.
01:37I work at Tostanoc.
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.
01:50We 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,
02:10and I know the challenges that Vaughan's going to bring to us
02:13are going to be very outside the box
02:14and lead to something exceptional.
02:17Josh and Bailey!
02:20I'm Josh.
02:21I'm Bailey.
02:22I'm the executive chef of Aosta,
02:24making really great pasta dishes
02:26with classically French sauces and techniques.
02:30I am the junior sous chef.
02:32The relationship between head chef and sous chef
02:34is probably one of the strongest inside hospitality.
02:37Beautiful, chef.
02:38I think we make a great team.
02:40And 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, Bharti.
02:57At Tamarind, we are a modern Indian and African restaurant.
03:01This is a great opportunity to showcase our talent
03:05and 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,
03:22how we cook with our Asian background
03:24and we want to add more favours,
03:26different favours to the New Zealand ingredients.
03:28And that's the reason why we are here.
03:30We want to win.
03:32How much?
03:34Like...
03:34Eh?
03:35Sous.
03:38Welcome to Taste of Art,
03:41where the lines between food and art dissolve into wonder.
03:46You are here because you're not just incredible chefs,
03:50you are visionaries.
03:52And this kitchen is your blank canvas.
03:56Standing next to me is a master of culinary illusion,
04:00a king of creativity
04:02and the executive chef
04:04of New Zealand's best restaurant, Amersfield.
04:08This is where things get wild.
04:12You are all seasoned chefs,
04:15but now you're going to have to break the rules.
04:19For the winners,
04:21as I know you're all a competitive bunch,
04:24not only will you have bragging rights
04:26of being the inaugural Taste of Art champion team,
04:30you'll also get to take home this incredible trophy.
04:36Toa.
04:37That abbreviates Taste of Art.
04:41And also,
04:42toa in Māori
04:43means to be victorious.
04:46Toa.
04:46We're going to win Taste of Art.
04:48Yeah.
04:49No question.
04:50Who would like to know the first challenge?
04:53Yes.
04:53Yes, please.
04:54Yeah.
04:55Take a look around this incredible kitchen.
04:57Take in all the beautiful pieces of art,
05:00sculptures, prints, photos.
05:02Get inspired.
05:04Because we want your team to create a dish
05:07inspired by art.
05:10This dish must do three things.
05:13It should tell a story.
05:15Next,
05:16it needs to reveal who you are.
05:19Reflect your team's identity,
05:20values
05:21and creative spirit.
05:24And lastly,
05:26be gallery worthy.
05:28It can fly,
05:30it can explode,
05:32it can be a crazy cloud
05:34or whatever,
05:35but if it doesn't taste good,
05:36it's nothing.
05:38It doesn't look like any kitchen
05:40we've ever worked in before, right?
05:42You see the art
05:43and you understand
05:44what Taste of Art really means.
05:46The art represents the food
05:47and the food represents the art.
05:50Right.
05:51Are we ready?
05:52Yes.
05:53Yes.
05:53You're going to have six hours
05:54to get these dishes done.
05:56Then you're going to have
05:57ten minutes to play it in front of us.
05:59Show us all of your theatre,
06:01your flair,
06:02your magic.
06:03All right,
06:04you guys ready?
06:05Yes.
06:05Let's go!
06:08I believe it's going to be
06:09a tough competition.
06:11Each of us is going to
06:12have our game face on.
06:14We're ready for that.
06:16It could be about
06:17the things we like,
06:18the things we've seen,
06:20things that have inspired us.
06:23Us as a traveller,
06:24we can do something like a duck.
06:26Then we can do
06:26like a little feather.
06:28Yeah, we can paint a feather
06:29like with gold.
06:30Yeah.
06:30Like a good arm.
06:31Let's crack on.
06:32Yeah.
06:32Let's find some fish.
06:33Right.
06:34You want the small one?
06:36Yeah.
06:40Let's do this, all right.
06:42This one's got onion.
06:43And then this one,
06:44I'm going to grab for
06:45the saucing.
06:47Let's have some of the spices.
06:49There's those big ones,
06:50there's those of the hard ones.
06:51Okay.
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.
06:59Let's go, let's go.
07:14Do you want to go grab the grill for cooking the mussels?
07:18Yes, of course.
07:18So it's hot and ready?
07:19We chef.
07:19And I'll make the pasta dough.
07:21Wait.
07:21You want to start doing this?
07:23What is it?
07:23The topic is all about art.
07:26We want to have a sculpture on the plate.
07:29That's why we choose the first sculpture.
07:38Josh and Bailey,
07:39tell us what's going on today.
07:41We wanted to bring something to light
07:42that maybe not a lot of people know.
07:43Yeah.
07:44Michael Hill, rest in peace,
07:45we just recently lost him.
07:46He had a huge part in Aosta.
07:48And he was known for his jewellery,
07:50but also he had two books
07:51for all of his doodles.
07:53And one of his doodles
07:53is a man holding a rose.
07:55So I'm going to recreate a flower
07:56made in a pasta,
07:58a mousseline of blue cod and smoked mussels,
08:00and then a velouté of wild-foraged herbs.
08:03In the art piece of the doodle,
08:05it says your mind is a garden,
08:06your thoughts are the seeds.
08:08You either choose to grow flowers
08:09or you choose to grow weeds.
08:10And it touches me
08:11because when you're in such pressured environments
08:13in the kitchen all the time in services,
08:15your reactions and your emotions
08:17as a chef or executive chef
08:18leaving a team is so important.
08:20So choosing the right path
08:22to deliver excellence to our guests
08:23is very important.
08:28I think we're going well.
08:30Do my...
08:31Yeah, that's...
08:32Wow.
08:34Sharing 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.
08:44Him in Ho Chi Minh, me in Delhi,
08:45always surrounded by concrete.
08:48The air quality,
08:49if it's above 200, it's normal.
08:51Okay.
08:53The crisp breath of air
08:54that we both got
08:55when we first came here
08:57and the fact that we both now
08:58like to go for walks
08:59and we like nature,
09:01we like foraging.
09:02We want to bring a piece of that
09:04because nature is the most artistic thing.
09:07Like we can see how
09:08the artist has captured them,
09:10especially the one in the corner
09:11with the driftwood
09:12and all the greens on top.
09:14I would like to create something like that
09:16onto the plate.
09:17Yeah.
09:17So we are making a savory dish today
09:19called a walk in the wilderness
09:21and everything that we saw on our walk,
09:23be it the watercress,
09:25the mushrooms that you could farage,
09:27all of that
09:28and the emotion that it evokes in us
09:30which feels like magic
09:31is going to be on the pit.
09:33Awesome.
09:33The places where you guys are from
09:35have incredible flavors,
09:37bold flavors.
09:39Yeah.
09:39Don't forget about those.
09:40I can't wait for them.
09:42Thank you, Sam.
09:45That's your fish for moose
09:46so you can weigh out
09:47and you can get it done in here.
09:48Yeah.
09:50What is this?
09:52We're going to make white stock
09:53with the chicken and duck wings.
09:55Yeah.
09:55And then we're going to roast the neck
09:57to make vessels.
09:57Yeah, perfect.
10:02I'm very keen to know
10:03what you're cooking.
10:04What we're doing.
10:05Yeah, it was actually
10:06kind of inspired to
10:07the huya feather.
10:08We are travelers,
10:09obviously, from overseas,
10:10a bit like ducks.
10:11You know,
10:12they're migratory birds
10:13and this is a bit of what
10:14we want to kind of represent
10:16in the dishes.
10:17And what we are, actually.
10:17And then we're going to put it
10:18together with our roots
10:19in terms of beach roots.
10:21So now that we have
10:22our roots right here in New Zealand.
10:23So that's our roots now.
10:24And the final ingredient,
10:26we use manuka honey.
10:27We're going to use that
10:28as a glaze.
10:29We love the combination
10:30of beetroot, duck,
10:32and manuka.
10:32Nice.
10:33Well, I love the symbolism
10:35of putting down roots.
10:36Duck loves sweet things.
10:37It loves earthy things as well.
10:39So from a fundamental flavor
10:41and texture point of view,
10:42that's really ticking
10:43some boxes for me.
10:44I think what you're going to do
10:45is going to be magical.
10:46So I'm ready for it.
10:47Yeah, me too.
10:48It's so cool to produce something
10:50that you will never be able
10:51to do in a restaurant.
10:53You have to deliver something
10:54completely out of the box
10:56and you have to impress them.
11:04Oh, wow.
11:07It almost looks like
11:07an 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?
11:17Now we're in shit.
11:19Who would have thought
11:19making one ravioli
11:20would be so hard?
11:21Yeah.
11:34This is very exciting.
11:35The very first challenge
11:36for Taste of Art
11:37and this is something
11:38that has never been done before.
11:40Professional chefs
11:41in this setting,
11:42they have six hours
11:43to create a dish
11:45that inspires us
11:46and 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
11:52is something that's amazing.
11:54In terms of a dish
11:55that exemplifies
11:56what we're hoping to see,
11:57can you tell me
11:58about one of yours?
11:58Where my inspiration comes from,
12:00it comes from
12:01the land around me in New Zealand.
12:03Whether it's recreating
12:04claws on ducks' feet
12:06or flying birds
12:07that turn into desserts.
12:09The cool thing about this
12:10is that there are no rules.
12:12They have the time,
12:13they have the ingredients,
12:15they've got everything they need
12:16to produce amazing techniques
12:18and use their minds
12:19in creative ways.
12:20But like I keep saying,
12:21it's all going to be
12:22about the flavor.
12:23Absolutely.
12:28We don't want shells
12:29at all, do we, Josh?
12:30Nah.
12:31We are all good for shells.
12:33We share.
12:38I'll come back
12:39and I'll spread the crisps.
12:40You get started
12:41making the gel.
12:44This is looking very vibrant already.
12:48What's on the menu?
12:48We're inspired to make a dish
12:49around the Save the Turtle movement
12:51by banning plastic straws.
12:52I always wanted to create a dish
12:53that looked like pick-up sticks.
12:55So we're going to make
12:56some edible plastic straws.
12:58In the middle,
12:58there'll be a raw beetroot sorbet.
13:00We're going to cover that
13:00with black pavlova.
13:02We're trying to do something
13:02which is completely black
13:03from the orchard.
13:04Yeah.
13:04When you try to dig into it,
13:06you'll have all the colors in there.
13:07What I like about this
13:08is that art can tell us
13:10so many things,
13:11including being political.
13:12And for you to draw in a story
13:14about conservation
13:15in your dish,
13:16I think that's a really
13:17interesting thing.
13:18It tells me a little bit
13:18about who you are
13:19and what you're interested in,
13:20which 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
13:26to be not too sweet.
13:28I think this one's all about
13:30striking the right balance,
13:31isn't it?
13:31That's right, yeah, yeah.
13:32Yeah.
13:33Shopee?
13:36He learned,
13:36and then you got the croquette.
13:39No, I will do until here.
13:41Because if you look at the picture.
13:45We're going to strip them
13:46on the bottom.
13:47We're going to use them
13:48as a skewer.
13:48We're going to fill it
13:49with them croquettes.
13:50We're going to represent
13:51the duck that actually
13:52represents us,
13:53which for us is perfect
13:54because we just came from Italy.
13:56Have you ever been to Italy?
13:57I'm from the best part.
13:59From Sicily.
14:03Wow.
14:03Hey.
14:04That looks like the green bone.
14:06A lot of chefs
14:06call it butterfish.
14:08Awesome.
14:08Tell us,
14:08what are you making?
14:09So we're planning
14:10to use the skein
14:11as the outside
14:12for use of croquette.
14:14And the fish flesh,
14:15we're going to make a mousse
14:16and a ceviche as well.
14:18Amazing.
14:18So one fish with three parts.
14:20We're asking you today
14:21to create a dish
14:22that is inspired by art.
14:24Does this artwork have a name?
14:27Green bones.
14:28Green bone.
14:28That's exactly what it says
14:29on the packet.
14:30Yeah.
14:30And we're going to use the bone
14:31as a plate as well.
14:33Yeah.
14:33So every single part
14:34we're going to use
14:35from this fish.
14:36I want to know
14:37how will this dish
14:38show us who you are?
14:39The reason why
14:40we're making this dish
14:41is because where we're from,
14:43I'm from China,
14:43I'm from Korea.
14:44It's close to the sea.
14:46And now we're in New Zealand
14:47and we've decided
14:48to use New Zealand fish.
14:49Yeah.
14:49What connects us,
14:51A to sea?
14:52Amazing.
14:58We're doing
14:58parsley and tarragon
14:59little leaf twills
15:01that's going to garnish
15:02the rose ravioli.
15:04Like it's growing
15:05out of the plate,
15:06that's the idea.
15:07Being a chef
15:08and cooking food
15:09is something I've done
15:10from a very early age
15:11and I wouldn't know
15:12what to do with myself
15:13if I didn't have that.
15:14Taste of Art is a great way
15:15to introduce myself
15:16to the world
15:17and a great way
15:18to show off
15:18what I'm all about.
15:21To see all these
15:22incredible chefs
15:23all in one room
15:24is amazing.
15:25Cooking is everything
15:26to me
15:27and I really do
15:28want to find out
15:29as much as possible
15:30from everyone here.
15:42This is the plastic straws
15:44made with sour pepper,
15:45carrot and isomalt
15:46which is a sugar
15:47that you can shape
15:48when it's warm
15:49so we're going
15:50to dry these out,
15:51wrap them around
15:51a little tube
15:52and then it'll hold shape.
15:53I see dessert
15:54as leaning into more of art.
15:56I always find
15:56you can push the boundaries
15:58with technique.
15:59And we could actually
16:00use that as our advantage
16:02to create something cool
16:04and throw it out of the park.
16:05Yeah.
16:08Hello.
16:09Hey.
16:14Wow.
16:15Melissa here
16:16and she's so surprised.
16:19Fangirl moment
16:20happening here.
16:21Yeah.
16:22How are you going?
16:23We've had one thing
16:25that didn't quite work out
16:26as we imagined.
16:27We thought like
16:27we'll make some ribbons
16:28out of the beetroot.
16:30Yeah.
16:30We're having a little
16:31difficulty in trying
16:32to get it as neat
16:33as we wanted it
16:34but we stopped
16:35at that point.
16:36We just moved on
16:36with other stuff.
16:38Yeah.
16:38And now...
16:39And giving it a go again
16:40to see how it's going to happen.
16:42Exactly.
16:42Is that the way
16:43that you handle problems
16:44in the kitchen
16:45is when things don't work out
16:46you take a breath,
16:47walk away for a minute,
16:48come back and try again
16:49when you're a little bit
16:50more centred?
16:51Is that your strategy
16:51for coping with the competition?
16:54Not just competition,
16:55I think in life.
16:56If you just start to panic
16:57like oh my god
16:58this is not working,
16:59that is not working,
17:00mid kitchen
17:01or outside the kitchen
17:02it's not going to work.
17:03In the last hours
17:05and minutes
17:05of the competition
17:06do you think
17:07you'll be able
17:07to hold on to that call?
17:08I hope so.
17:09I really, really hope so.
17:12You okay?
17:13You're looking a little bit more
17:15flushty.
17:22With the skins
17:22make it flat
17:23and dehydrate
17:24for a long, long, long time.
17:29under 70% dry
17:30and you can cut it
17:31and you ship it.
17:32Yeah.
17:35When I decided
17:35to become a chef
17:36my mum didn't speak
17:37to me for two months
17:38because no one
17:39in our family
17:40is doing cooking
17:41and she thinks
17:42it's not really nice
17:43like a dream job
17:44for girls
17:45so when I made
17:46that decision
17:47it's actually hard
17:48for my family.
17:49But cooking
17:50makes me really happy.
17:51Enjoy cooking.
17:52Enjoy cooking.
17:53Love cooking.
17:55Cleaning the bone
17:56I think tomorrow
17:57I was...
18:02Duck confit.
18:03Yes sir.
18:04I was roasting
18:05some duck wings
18:06and duck neck
18:07and we're going to
18:07confit slowly
18:08in duck fat.
18:09Explain to me
18:10a little bit
18:11why this is
18:11going to be amazing.
18:12This minimalistic
18:13taste of art
18:14especially in Europe
18:15you've got a lot
18:16of restaurants
18:16you have like
18:17two ingredients
18:18or three ingredients
18:19and just elevating
18:20them a technique
18:20and to make it clean
18:22and have it
18:22inspired by
18:23I agree with that
18:24sometimes
18:24I only use
18:25a couple of ingredients
18:26because the ingredients
18:28are so incredible.
18:29And I think
18:29it's like really important
18:30as well to use
18:31everything about the ingredient
18:32for example
18:33the duck
18:33everything is perfect
18:34from the legs
18:35from the neck
18:36the breast
18:36the legs
18:37same with the beetroot
18:38or like any other ingredient
18:40it can look simple
18:41but at the end of the day
18:42it's not simple
18:43so that's the goal.
18:51I don't even reckon
18:52pass it
18:52because it's
18:53I think the seeds
18:54might be a bit of
18:54a weird texture
18:55I think texture
18:57is nice in a dish
18:58it gives it a bit more
18:59of like a real
19:00a real look
19:01this one
19:01getting there
19:02right?
19:02What's that one?
19:03The beetroot
19:04nice
19:06I can set the stones
19:07with that
19:18I'm making
19:19mashed potato
19:19for potato
19:21twit
19:22yeah
19:23we are going to
19:24bake it in the oven
19:25at a very low temperature
19:26in a mold
19:27so that we get
19:28the effect of
19:29corn and wheat
19:30it's going to look like that
19:31and it's going to be
19:32the crispy part
19:33because with meat
19:34usually in New Zealand
19:35you pair potatoes
19:36but we are giving it
19:37our own twist
19:38and it's not going to be
19:39just mashed potatoes
19:40but that turned into
19:41something else
19:42and the flavours
19:44from South Africa
19:45so we've made our own
19:46peri-peri spice mix
19:47which is going to be
19:48dusted on top
19:49show me
19:50show me once
19:51oh
19:51better
19:57shit
19:59they're cracked
20:00not good
20:05too fragile
20:09just the pressure
20:09and the precision
20:10and the elevation
20:12of everything
20:12that we're trying
20:13to do
20:13we have to
20:14deliver excellence
20:16I think you just need
20:17more butter juice
20:18I need more
20:22good eh
20:25but this is what the first
20:26one was like
20:27and then it
20:27just shit
20:31I'm not sure
20:31what's going on
20:32to be honest
20:32they're just a bit
20:33too fragile
20:33just trying to make
20:34them a bit more
20:35robust
20:36it's not going well
20:37we are under so much
20:38pressure to showcase
20:39what we can do
20:41there's shitload of
20:41problems
20:58today's challenge is to
20:59create a dish that is
21:00inspired by art
21:01and that also represents us
21:03as a team working
21:04together
21:06when we are ready
21:07we can blitz the ketchup
21:08yeah
21:09and of course
21:10during the six hours
21:11I can be behind
21:12we help each other
21:14to make that through
21:15and especially
21:16everything we do
21:16we make taste
21:17everybody
21:18you know
21:18if I taste
21:19taste this
21:20what do you think
21:20because obviously
21:21two minds
21:21are better than one
21:22we do Italian way
21:23yeah
21:24by flavor
21:25like mama used to do
21:27do you need to rest it
21:29like a dough
21:29especially
21:30yeah
21:30so do you need to rest it
21:32and do everything from
21:33cold
21:34no no
21:35Tommy are we both
21:36doing the same thing
21:37right now
21:37we're praying to the
21:39ovens
21:39yeah yeah yeah
21:40I was praying
21:40I was praying about
21:42marigot
21:42but yeah
21:45I'm going to roll the
21:46straws into little tubes
21:47may not be ready
21:49but we'll just test one
21:52I'm going to portion it
21:53and then wrap it around
21:54my straws
21:57I've got to work quickly
21:58so that it's still
21:59warm and malleable
22:02let's see through them
22:03as well
22:05so we're going to
22:05probably need about
22:0650 of those I think
22:07oh wow
22:09as the only dessert
22:10of this challenge
22:12you're already standing
22:14out
22:14here's hoping that it's
22:15a success because
22:16there's nowhere to hide
22:17that's right
22:17yeah
22:17good luck
22:18thank you
22:26that's a croquette
22:27that we did from
22:28confit duck legs
22:29we add some pickled
22:30beetroot inside
22:31and outside it's
22:32pane with some
22:33charcoal panko
22:34it's going to be
22:35one of the elements
22:36into the feather
22:37into the feather
22:38yeah
22:38it's going to be
22:38the crunchy part
22:40nice
22:49that's good
22:52you think clean enough
22:53I think it's clean enough
22:55so we put one snack
22:56here
22:57right
22:57I want to do
22:58triangles
22:59we're going to serve
23:00like outside
23:01going to be like this
23:02that's what the tail
23:03looks like
23:04so
23:04throw
23:05yeah
23:06I make a plan
23:07you can do it
23:09I make a plan
23:10you should never do it
23:11our timer
23:14no
23:17timer
23:19timer
23:19timer
23:33gentlemen
23:34hi
23:34have I come at a
23:36crucial time in the
23:37juncture of your
23:38challenge
23:38feeling the pressure
23:39of the competition
23:39have a few things not
23:41gone according to plan
23:42correct
23:42what
23:43more than one
23:44care to share
23:46no
23:47care to share
23:49I wanted to make
23:50these little
23:51edible leaf twills
23:53yep
23:54however
23:54two doughs that I've made
23:55have not been great
23:57they've been too fragile
23:58right
23:58you're selling us a garden
24:00here
24:00so you don't want it
24:01to fall flat do you
24:02absolutely
24:02no one likes that garden
24:03but I am hoping to get this work
24:04I'm just chilling down
24:05another dough
24:06ah okay
24:07so plan B is what
24:08you're about to do
24:09so we have all of our fingers
24:10crossed for this
24:11and then I'm just
24:11rolling a rose
24:12so I have to ask you
24:14when things don't go
24:15according to plan
24:16in this kitchen
24:17or in your own
24:18how do you cope
24:19well it's all about
24:20centering yourself
24:21and realise why you're here
24:22and doing it
24:22I've got a kitchen
24:23full of very confident chefs
24:25yep
24:25does it stress you out
24:26knowing that they're all
24:27standing behind you
24:27watching potentially
24:28no not so much
24:29yep
24:29at Ayossa we have an open kitchen
24:30so it's quite common
24:32for people to come up
24:33constantly
24:33all the time
24:34and there will always be
24:35bad times to come
24:36and have a conversation
24:36with the chef
24:37yeah like now
24:38like now
24:39for example
24:39wonderful
24:41oh my goodness
24:53blast chill these stones
24:55so we have made a raspberry jam
24:57cooled it enough
24:58from a liquid nitrogen
24:58to have it hold a structure
25:00so that we can pour it
25:02into this warm cacao butter
25:03and ash mix
25:04which will act as a barrier
25:06for this liquid
25:07to be inside
25:08and not ooze out completely
25:10maybe cut it open
25:10it would probably be a bit cold
25:12at the stage it's frozen
25:13but we'll try and defrost
25:15the jam before you serve it
25:16so when you crack into
25:17that shell
25:17it should ooze out
25:19those stones are cool man
25:20glad they worked there
25:24a rose for you Melissa
25:25oh
25:26it's beautiful
25:27that is one
25:28ravioli
25:29one
25:29one
25:30and how many backups
25:31are you going to make
25:32oh I'm probably going to make
25:33about six
25:33yeah
25:34not so
25:37the fish skin
25:38we clean the scalp
25:40and the inside
25:41so now we need
25:43cut to the shape
25:47tastes really good
25:50crispy
25:53I did the raw fish
25:54the savages
25:55and cooked the mousse
25:56now I roll them together
25:58then this one roll
25:59has two kind of
26:00different textures
26:01and we will serve
26:02with the fish skin
26:03and we put this part
26:05back to the tail
26:06so that's like
26:07the tail part
26:08from the fish again
26:09three four
26:09yeah we have four now
26:10enough
26:11yeah
26:18we chef
26:20who would have thought
26:21making one
26:21ravioli would be so hard
26:23yeah
26:25and we're into share
26:29twills
26:29we chef
26:39just put it on the plate
26:43we are happy
26:44with the twins
26:45I think they look
26:46really nice
26:46and we did
26:47different temperatures
26:48different timings
26:49just to see
26:49which colour
26:50are we happy with
26:51what kind of
26:52texture
26:52crispiness
26:53now we know
26:54what 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
27:10art comes 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
27:19it back on the end
27:19yeah
27:20back on the end
27:21have you done it before
27:22no I haven't
27:23you've never done it
27:23yeah
27:23it'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
27:29yes sir
27:30yeah
27:41there's no cracks
27:43there's no cracks
27:45oh there's no cracks
28:19disappoint the judges
28:20I think it's working
28:22yeah
28:23today's challenge
28:24is all about art
28:25you have to be inspired
28:27by 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
28:52they're strawberry leaves
28:54wrapped in cling film
28:55and then microwaved
28:56with oil
28:56and the microwave
28:57basically treats it
28:58like a deep fryer
28:59but without curling them up
29:02hmm
29:03I don't think
29:04it's able to hold
29:05that's
29:06that's quite heavy
29:08so let's see
29:09maybe cut here
29:10because this
29:11less weight
29:20so we'll do this
29:21one side of the feather
29:22we can do a little top
29:24like that
29:25yep
29:25painting the dots
29:26a bit like the hoia feathers
29:28as our golden pepper dish
29:36fried some strawberry leaves here
29:37so still some texture
29:38but I am hoping
29:40to get this work
29:40I'm just chilling down
29:41another dough
29:42ah okay
29:42so 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
30:18this one doesn't want to stand up
30:19alright guys
30:20time is up
30:21your mise en place is done
30:23and now it's going to be time to play
30:28fantastic
30:28wait
30:34julio and pierre you're up first you got 10 minutes to play let's do it
30:39let's do it
30:40let's do it
30:40nice
30:41nice
30:47julio is doing his golden feather
30:48we have a pickled beetroot
30:50a croquette
30:51that we make from the legs
30:53and on the side puree made from beetroot ketchup
30:58and duck and manuka glaze
31:00yeah
31:01and we're finishing up with smoked manuka
31:03to give some smoky flavor
31:12the cloche
31:13wow
31:21on the feather
31:22it's our croquette
31:24then we made from comfy duck legs
31:26the duck we glaze with some manuka honey
31:29and the side we have beetroot ketchup
31:31to give some sourness and acidity into the dish
31:34since we start we have this picture in our mind
31:37yeah
31:38and I think yeah we deliver it
31:39yes ma'am
31:40I'm getting right up on 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 a bunch of endemic flavors of New Zealand
32:08you can taste the smoke in the croquette
32:10you get the sweetness of the manuka honey in the sauce
32:13yeah
32:14I really enjoy the acidity of the beetroot ketchup
32:18I think it really matches with the fattiness of the duck
32:21the flavors are really on point
32:23but if I was going to give my negatives of the dish
32:26the meat of the duck
32:27it needs more seasoning
32:28and the skin needs to be rendered out a little bit more
32:32for more crispiness
32:35I think this is art inspired by art
32:38which I really appreciate
32:40in bringing us something that is bold, dramatic
32:43the black on black on black
32:45it's devastatingly chic
32:46so it automatically just piques your curiosity
32:50as it comes up to the table
32:51to see the feather used in such great effect
32:54as a way to convey this beautifully crisp croquette
32:57that has such a contrasting, soft, beautiful texture on the interior
33:01wonderfully considered
33:02a little bit playful
33:03but really respectful to this revered bird as well
33:06and in terms of meeting the brief
33:08resoundingly you've met the briefs
33:10yeah big time
33:10thank you so much
33:11thank you so much
33:11great job guys
33:12awesome
33:12thank you
33:13thanks man
33:17all right next up
33:18Yashan and Roy
33:20let's do this
33:24we cut this fish
33:26same size as this triangle
33:29season it
33:30and I went to the usual gel
33:33in case the flower non-stay with the ceviche
33:35yep
33:37any colour you want
33:38just one one like this
33:41yep
33:45wow
33:52it's dramatic
33:53it's absolutely gorgeous
33:55the reason why we choose this fish
33:57because grain bones
33:58from the fatteness from this fish
34:00we decided to bring two texture
34:02so we did a mousse in the middle
34:05bring the softness
34:06and we marinated the ceviche
34:08we bring some yuzu gel
34:10to give the acidity
34:11and the outside crispiness
34:13is fish skin
34:14the food itself
34:16is art
34:17when we think about art
34:18what comes up
34:20like sculpture
34:21colour
34:21everything comes up
34:23from the fish itself
34:25it looks like a New Zealand sculpture
34:27I mean talk about green though
34:28I think we should taste it
34:30yeah let's check it out
34:32wow
34:32that's so cool
34:34I'm eating mine off the bone
34:53the dish is beautiful
34:55in a visual way
34:56it just really sparks
34:57a lot of interest on the eye
34:58it's a great idea
35:00I'm almost a little bit jealous of it
35:05the skin's got a really cool crispiness to it
35:08I love the texture of the fish
35:11I think you've really kept
35:13the beautiful simple integrity
35:16there of the actual green bone itself
35:19the fish
35:19you haven't messed with it
35:21you've used it to your advantage
35:23and it's just crisp
35:24fresh
35:25amazing little bite
35:28when you look at something like this
35:30it really reminds us that nature
35:32is the ultimate inspiration for art
35:34and by stripping everything back
35:36and showing us
35:37the spine of the fish
35:39you're doing that in a raw visceral way
35:41and I think coming from Australia
35:43to New Zealand
35:44I feel blessed to have been able to
35:46experience this dish
35:48you guys did an amazing job
35:50I would give you a round of applause
35:51that was really cool
35:52good job
35:54thank you
35:54thank you sir
35:55next up
35:56Josh and Bailey
35:57we share
35:58go Josh
36:03I am shaking like a leaf
36:07do you want to almost find finished sauce
36:10yeah it's good
36:11do you want to shake pasta
36:15alright I think we're good bro
36:22okay
36:22done
36:23shall we
36:24good job
36:24good job
36:25here it comes
36:29we're feeling really confident
36:30about this dish that we've produced
36:33the visuals are there
36:34the story's there
36:35but we don't know what to expect
36:39hopefully the judges enjoy
36:47here it comes
36:49here we go
36:59inspired by the late sir Michael Hill
37:02we've taken one of his doodles
37:04of a man holding rose
37:05so we've replicated that rose today
37:07with a tomato pasta ravioli filled with a blue cod moussling
37:11and then a wild herb volute
37:15I'm super excited to try it
37:17yeah
37:19oh
37:20wow
37:21look at the lines through it
37:23beautiful cross-section
37:38you created something that felt romantic
37:41and turning that raviolo into a rose
37:44that was such a beautiful way to present who you are
37:46I think the flavours were absolutely fantastic
37:49everything was beautifully seasoned
37:51the moussling had a lovely light texture to it
37:53it's unfortunate that you ended up needing to put plan C
37:56instead of the twill on the plate
37:58you have the fried strawberry leaves
38:00but they still looked beautiful
38:01they still added to the dish
38:03and gave us the feeling that you wanted
38:05so I really do appreciate that
38:07that was a cool dish
38:08the raviolo in itself
38:10when I cut into it
38:11it had all the little correct 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
38:19was a little bit undercooked
38:24next up
38:26Ankita and Tan
38:39I'll check on the beef
38:40I'll check on the beef
38:43I put the sauce on
38:45yeah put the sauce on
38:47then blend blend
38:48breathe keep breathing Tan okay
38:50don't get nervous
38:51wait wait
38:52it's got the beef
38:53that's it
38:54it's good
38:56we ready
38:57we are ready
38:59yeah
39:04nature is art
39:05and here is a piece of that
39:07yeah
39:07this is Wagyu
39:09the mushrooms
39:10we pickle them in mustard pickling
39:13we call it achar
39:14the potatoes
39:15which are such a big part of meat and potatoes
39:17we've tried to encapsulate that
39:19with a twill for you
39:35it's definitely like a walk around the park
39:37it's got everything going on there
39:39there's so many different textures
39:40the beef is really tender
39:42juicy
39:43the crunch of all the fresh uncooked vegetables
39:46versus the texture of the twills
39:49it was a maximalist wonderland on the plate
39:52there are these South Asian flavours
39:54and Southeast Asian flavours
39:56the mustard oil and the pickle
39:57really woke up the palate
39:58which was super lovely
39:59and the pops and the crunches
40:01and the earthiness was really fun as well
40:04so
40:04definitely a lot of flavour
40:06yeah
40:07up next we got Tommy
40:10and Danny
40:12there's a little bass on it
40:13see that little lit crash
40:15and rubble
40:18now use that sawback
40:21that will kill the sugar
40:23so it makes it a bit less sweet
40:25oh nice
40:27put that picture of gel first right
40:28thank you
40:29heaps of jams
40:30and we stick everything to the jams
40:32okay I'll do the herbs
40:36yeah I think that's probably enough eh
40:38brilliant
40:44the dark theme of black and red
40:47it's our way of showcasing a bleeding turtle
40:50we made edible plastic straws using minted pepper
40:52carrot and isomalt
40:53wrapped it around some coconut yogurt
40:55we don't like desserts that are too sweet
40:57so we have a raw beetroot sorbet in the very middle
40:59lots of textures of black sesame rubble
41:01dried sponge
41:02burnt pavlovo
41:03a little bit of black licorice
41:04and some pickled grapes for a bit of acidity
41:06and then stones
41:07made with raspberry jam
41:09which you can crack
41:10and it sort of bleed into the dish
41:23I love the way
41:24it's not too sweet
41:25it has this really cool earthiness
41:27it's quite light and almost airy
41:30and all of the little intricate details in the recipes that you've done like this straw
41:34you think you're eating plastic
41:36and then it just evaporates in your mouth
41:40it's a great dish
41:41thank you
41:42there's something chaotic about it on the plate
41:45but when you eat it
41:46everything comes together in a beautiful sense of cohesion
41:49both on the plate and on the palate as well
41:51so I really appreciate that it's a masterfully constructed dish
41:57art can be many things including being political
41:59and it can be very powerful
42:01and so I really appreciated that there is a story attached to
42:05why it feels so dark
42:08and intense and visceral
42:10fantastically done
42:11very very impressed
42:12thank you
42:13great job
42:13thank you so much
42:14appreciate it
42:18we would like to win the first challenge
42:19yeah
42:19we'd love to win the first challenge
42:29well done everyone
42:30I am so impressed by your creativity and your flavours
42:35this is exactly what I was hoping for
42:38well done guys
42:40I love how everyone's so different
42:41everything looks really amazing and artistic
42:44but to be honest
42:46everything was so close
42:48talk about kicking things off with a bang
42:50yeah
42:51I should mention
42:52no teams will be eliminated
42:54for this first competition challenge
43:01Tommy and Danny
43:02please step forward
43:06Yashan and Roy
43:07please step forward
43:10your dishes were the best two of the day
43:14that's fine
43:16but there can be only one winner
43:23Yashan and Roy
43:24you are the winners of our first Taste 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 advantage
43:45for the winning team
43:48thank you so much
43:49well done
43:52I feel released
43:54but second one coming
43:55yeah
43:56only the first one
43:57yeah
43:58so released a little bit
43:59but nervous again
44:04be quiet
44:06we want you to show how food and story can merge together
44:09to become a living edible fantasy
44:12that glows from the inside
44:15I've never used sound or light
44:17no
44:17wow
44:18it's quite trippy actually
44:20the winning team receives a huge advantage
44:24that's a very impressive dish
44:27this was flawless
44:29congratulations
44:30you are safe from their first elimination
44:33you
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