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