- 9 hours ago
Taste of Art Season 1 Episode 4
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00:01Welcome to Taste of Art's first elimination challenge.
00:05We're gonna nail this.
00:06Yes, we do.
00:07It's got water in it.
00:09I do think it's just a little bit too safe.
00:13And because of that, I'm kidding.
00:15And your time with us has come to an end.
00:19Each team must craft three distinct fine dining snacks
00:22and integrate Best Foods mayonnaise
00:24into your elevated and artful creations.
00:27Did I just hear a little bit of a bickering?
00:29A little bit too sweet.
00:32That's like bending my brain in a really good way,
00:35which is exactly what we want.
00:37Congratulations.
00:38You are safe from the next challenge.
00:47We walk in the studio and see this massive fish tank,
00:51beautiful power and some mayonnaise.
00:54We were lucky to stay.
00:56It's not an easy competition.
00:58It's definitely getting harder.
00:59We will try the best we can do.
01:02We can do things better.
01:03It's actually an improvement for ourselves too.
01:09And there were four.
01:11Welcome back, everybody.
01:13Today is going to be another huge challenge.
01:17One where we really want you to dive in.
01:20Best Foods mayonnaise is the world's number one and New Zealand's favourite mayonnaise.
01:27And today we want you to make it a meaningful part of your dish.
01:31We like to call this challenge Kiwiana Meets the Sea.
01:35Each team must craft three distinct fine dining snacks
01:39that integrate Best Foods mayonnaise into your elevated and artful creations.
01:44Your inspiration is from the bounty of New Zealand's ocean.
01:49We have sustainably farmed Fovopawa and Manaki White Bay from Bluff.
01:55As well, we have beautiful kinna and local crustaceans from the ocean.
02:00If it swims, clings or even hides under a rock, it's fair game today.
02:07Each snack must be a stand-alone, refined bite.
02:11Best Foods mayonnaise must be included in each dish.
02:15Not just a smear on the plate, but a structural or flavour-enhancing element.
02:20Give us something that is going to be magnificent and blow our minds.
02:24Lucky for you all, today is not an elimination.
02:28But the team that impresses us will be safe from the next elimination.
02:32Alright, you got it? Get creative, get inspired.
02:36You have six hours. Let's go!
02:43Okay.
02:45Obviously, the more we keep going, competition gets tighter and tighter.
02:49There's less people to compete with.
02:51That means more chance to get eliminated.
02:53It gives us more drive, I guess, to push harder.
02:55I'll make the mayo sponge first.
02:59I really want to get the immunity on this one.
03:02Seafood is something that I eat every single day,
03:04so I'm feeling pretty confident with what we're going to produce.
03:07The competition and the standard is only going to increase,
03:10especially after seeing what's been produced already in the challenges.
03:13We need to step outside our comfort zone more to deliver excellence,
03:17but in a weird and wacky and wonderful way.
03:25I start the bisque first.
03:27Yep.
03:28After that, I will start cooking this crayfish.
03:31So we won't win this time. I'm going to save for next one.
03:34Just making my mayonnaise ice cream there, Danny.
03:37Yeah, so crayfish, mayo.
03:39Yeah, maybe some citrus.
03:40A bit more bread, a bit more citrus.
03:42Hello, gentlemen.
03:44How are we?
03:44I'm very excited to know what you're going to be cooking us.
03:48Tell us about your snacks.
03:49So we have some green bone.
03:51Yeah.
03:51That'll be the base for a little filo sandwich with mayonnaise ice cream.
03:54Mayonnaise ice cream?
03:55Ice cream sandwich, yeah.
03:56There you go.
03:57So I can get it clear, you're making a fish ice cream sandwich.
04:02Yes.
04:03Wow.
04:03You really are taking that humble idea and elevating it.
04:07That sounds fun.
04:08That's like bending my brain in a really good way, which is exactly what we want.
04:12Also over here, it may smell terrible.
04:14We're actually purposely burning some onions to make it a little burnt onion jam.
04:17Yep.
04:18That'll be kind of like the marmighty flavour that we're going to put into our mayonnaise
04:21enriched scroll dough.
04:23So like a steamed bun.
04:24A mighty scroll is what you're making.
04:26Sounds delicious.
04:27Yeah.
04:28I agree.
04:28And third.
04:29I'm planning to do like a honey toast.
04:31Smithered with lots of honey and butter and caramel agenda.
04:34Oh, stop it.
04:34So we're going to use that as a base.
04:36And then we have some crayfish on top.
04:38The smithered with some like smoked butter.
04:40Almost like a smoked butter hollandaise.
04:42Seasoned with sort of kombu and bonito.
04:45Beautiful.
04:46That's a little...
04:46With some mayo.
04:48We're going to make a snow out of that mayonnaise.
04:50Sounds so awesome.
04:51This is what we're hoping for.
04:52This is truly exciting stuff and I can't wait to see how these turn out for you.
04:56Yeah.
04:58Do you like Kenna?
04:59I love Kenna.
05:00I don't think there's anything from the ocean that I don't like.
05:04Yep.
05:04Amazing.
05:06Yashan and Roy.
05:08Yes, sir.
05:08What's going on over here?
05:10I'm doing a bisque out of this crayfish.
05:12Yeah.
05:12Oh, beautiful.
05:13And then I will cook the tail separately and I will wrap it in the kawakawa leaf to
05:17cook and serve inside the cow.
05:19That's snack number one.
05:21Yeah.
05:21So it's the tail, a bisque, kawakawa flavours served in the kelp.
05:27Yeah.
05:27And what's snack number two, Roy?
05:29I'm going to cook some power.
05:30Yeah.
05:31So we're going to mix Asian cuisine and Western cuisine with New Zealand nature.
05:36So East meets West celebrated in Aotearoa.
05:40Yeah.
05:41I love that.
05:41And what ingredient is your third snack?
05:44So it's a Kenna and a white bay.
05:45We'll do a traditional steamed egg custard inside of the Kenna self.
05:52Yeah.
05:52And we will to marinate some white bay on top.
05:55Yeah.
05:56But we'll cook separately just to give them more texture and more favourite into it.
06:00How are you feeling about this challenge?
06:01Are you excited about celebrating New Zealand seafood?
06:06Yeah, it's really exciting.
06:07And I want to make sure I say that, you know.
06:09Yeah.
06:11Good luck.
06:12Yeah.
06:14So I've just added a bit of the squid ink so that our fry bread looks like a pebble once
06:20it's cooked.
06:22When creating three snacks, sometimes it can be more difficult than creating plates of
06:27food because you have to compact everything into such a small bite that it's got to be
06:31a real explosion of flavour and technique and texture.
06:34This is going to be a great way to display the skills that I've learned over my years.
06:38This is something I'm very passionate about and so I'm excited.
06:43I'm just crushing up some yuzu skin that we dried.
06:46That will be the seasoning for our mayo snow.
06:48So in here we've got a ruined mayo which has just been cooked in the pan until it splits
06:53and then we'll use that oil.
06:54Fold that through.
06:55A little snow.
06:58No, it's not over there.
07:00No, it's not over there.
07:02It's not over there.
07:02It's not over there.
07:02It's not over there.
07:03It's over there.
07:03Yes.
07:04Ciao.
07:04Ciao.
07:04Did I just hear a little bit of a bickering?
07:07Yeah, a ton of it.
07:08We always do.
07:09Yeah.
07:10Italians are intense.
07:11That's your creative collaboration coming out.
07:15That's how good things come out.
07:16I would say like we were looking for perfection.
07:18Yeah.
07:18Yeah.
07:19Tell us about the perfection of your three elevated snacks.
07:24So we're going to do like a Jaffa cake.
07:26Okay.
07:27So Kina Jaffa cake, let's say.
07:28Classic kiwi little snack.
07:30Classic kiwi snack.
07:31And then greenleaf mussels.
07:33We're going to make like a edible shell.
07:36And then inside is going to be like greenleaf mussel mousse.
07:39We're going to add like some Italian spicy.
07:42Oh.
07:43Then when you go to the beach and you want a fish and chips,
07:46but at the same time you want an ice cream.
07:47So we also do like a fish and chips.
07:50So it's like a little ice cream sandwich basically.
07:52Did you know that there is another team that is also doing an ice cream?
07:57Just there.
07:58We just heard it.
07:59From far away.
08:00Well I guess it's just the better of the ice cream.
08:02So now we have a battle.
08:03We are Italian.
08:04Yeah.
08:04You know we are famous for gelato.
08:06Yeah.
08:07So we cannot miss this.
08:08Okay.
08:08No.
08:08We have to win.
08:09We should.
08:10We gotta win this one.
08:11We need to win now.
08:12We'll try to recreate something new for the judges.
08:15It's always challenging.
08:16Yeah.
08:16We just have to keep going.
08:18We want to win.
08:22What is happening?
08:23Look at this.
08:24Is this going to work Bailey?
08:25Is this crazy idea going to work?
08:27Playing with that can be a little bit dangerous.
08:31I was unsure of what I was eating.
08:34You are safe from the next challenge.
08:43I think everything is going swimmingly, wouldn't you say?
08:47Today's challenge is to celebrate the endemic kai moana of Aotearoa using best food mayonnaise.
08:54We need to create three snacks that blow the judges away.
08:58We've got six hours to cook and ten minutes to plate.
09:01Yes.
09:01Nice.
09:02Everything is going swimmingly.
09:04Hi Bailey and Josh.
09:06Look at this.
09:07Tell us about the dish.
09:08Today we're using Queen Power, Blackfoot Power, Kinna and Hoistice.
09:13Incredible.
09:14What are the snacks that you're making?
09:16We don't want to over complicate anything.
09:18We want to show off the natural beauty of the impeccable ingredients that we have here.
09:22Totally.
09:22The idea is to make each snack resemble its true form.
09:26So hopefully when we present it to you today, you won't see the snack straight away.
09:30Okay.
09:30And it will be a bit of a mystery where to find your snack.
09:32Love that.
09:33If we've done our job correctly.
09:34Fantastic.
09:35Tell me about the snacks.
09:36With the power, we'll have some shaves, Queen Power.
09:39We're going to make a parfait from the liver and freeze dry that.
09:43And we're also going to serve that with a little bit of fry bread.
09:46So hopefully it's going to look like a stone, almost a little bit like a power.
09:50The oyster, we're going to recreate the oyster shell so it's edible.
09:54And serve a chow and mushy inside, made from the oyster and the mayonnaise.
09:59That's your favorite.
09:59And then we're going to do a kina pie.
10:01Wow.
10:02Kina pie.
10:03We're really embracing the kiwiana.
10:05A little play on words, perhaps more of a tart, but it will make sense once it's put together.
10:09How will you integrate Best Foods mayonnaise into your snack?
10:13We're going to make a kina masalata using the mayonnaise.
10:17We're going to use the mayonnaise to set the chow and mushy.
10:20Yep.
10:21And we're also going to use the mayonnaise to set the parfait that we will freeze dry.
10:24Great.
10:24Sounds incredible, eh?
10:26That's the menu I would order.
10:28I hope we do you proud.
10:29Yeah.
10:29Good luck.
10:33Looking on track so far.
10:39I'm going to make smoked butter hollandaise that would go on like a little beautiful crayfish.
10:44Winning a competition on this national level, I think it's really important and it will show that we mean business.
10:51Well, I don't know about you, but I am very excited about these snacks.
10:55These four teams, they're on fire.
10:58We've given them the best seafood in the world to work with.
11:01These flavours are close to my heart and to see what these guys are doing with these ingredients is epic.
11:08They've upped their game, they're more competitive, they've got way more confidence and they're in to win.
11:13They're busting out some cool ideas, so it's exciting.
11:16Well, what I love about this challenge is, of course, taking such a humble pantry staple and they're integrating it
11:22in their own unique way, which is really awesome.
11:24The mayonnaise in general is so common on a sandwich, but they're really elevating it.
11:28You've got shards, you've got powders coming out, ice creams.
11:33It's just showing beyond what mayonnaise can turn into.
11:36It's magical what they're all thinking of in their heads.
11:39I think one thing is for sure this is going to be one hell of a tasting.
11:45You ever seen an octopus light before?
11:47No.
11:47Neither have I.
11:48Yeah.
11:49I like an octopus lampshade.
11:54Pop that in the freezer, hopefully it sets.
11:58Wish them goodnight.
12:06Did I see some kawakawa in there?
12:08Yes.
12:09Kawakawa?
12:10Involved in the cooking of seafood is always an amazing application because it's so different, has a pepperiness to it
12:16and adds like a huge impact to the flavour.
12:19So I season the butter with the lemon juice and salt to keep the colours.
12:23So I will roll inside of the cup and back to the oven.
12:27So I will serve, slice as a snack.
12:30Awesome.
12:31Every time we are thinking like how we're going to place the presentation.
12:35I'm not sleeping nowadays.
12:36I cannot sleep.
12:38I keep thinking, keep thinking and I realised artist is really hard job.
12:48Are you going to try this one now?
12:50Hey.
12:50Kino pie.
12:51Oui chef.
12:53Kino kou paki.
12:55It looks good, no?
12:56Yeah, it looks amazing.
12:58Paki paki, eh?
12:59Paki paki.
13:00It's f***ing yummy.
13:06Paki paki.
13:08Cool.
13:09That means clapping mouldy.
13:13I'm finishing the mussels now.
13:16After that I make the shells.
13:18And then pickle them.
13:22What's going on guys?
13:24Yeah, we're good.
13:25You got the beautiful greenlit mussels there.
13:26Yeah, just slightly cooked.
13:28What's your inspiration today for plating?
13:30We wanted to get back to our memories or our family really.
13:34My grandfather used to paint seaside scenario, beach scenarios.
13:37That's pretty cool.
13:38Yeah, thanks a lot.
13:38It's crazy like the both of us because my mum does the same.
13:40She paints like coastal area from where we're from.
13:43Yeah, we want to recreate that into the dish.
13:46Yeah, trying to push now and then finish up strong.
13:48Awesome.
13:49Well I look forward to trying everything.
13:50Yes sir.
13:55Try.
14:05The kakao quite strong.
14:06I think one leaf is enough.
14:08Four leaf is too much.
14:11I make a seaweed mayo to balance this.
14:15What do you think?
14:17Try.
14:18Try everything.
14:19Right?
14:20The kawakawa.
14:22We know it's overpowered the crayfish.
14:25Too strong.
14:27We can't fail.
14:29A little mistake can just let us go.
14:40Okay.
14:41Take it from one side.
14:43Yeah, you got it?
14:45It's beautiful.
14:46Nice.
14:46Today's challenge, we are creating three distinct fine dining snacks that hero best food mayonnaise.
14:53Using the bounty of New Zealand Ocean.
14:55That one is a mayo sponge cake.
14:58Super happy.
14:59I think it came even better than what we told.
15:02Today's challenge, we have six hours to cook and ten minutes to plate.
15:05The winner will be safe for the next elimination.
15:08Nice. One is done.
15:10You make a good cake.
15:11Yeah.
15:12Not just a pretty face, you know?
15:14That's me.
15:17How are you going, Chef?
15:18Hi, Chef.
15:19Is this an oyster shell?
15:20This is.
15:21Awesome.
15:21What's it made out of?
15:22Is it like a pastry or...?
15:24Flour, water, a little bit of dashi, soy sauce.
15:27How are you doing so far?
15:28We're almost at the point of like trying the bits and pieces together.
15:31We tried a few tastes of the Kinner tart.
15:34So tell me, plating wise.
15:35So the inspiration is coming from the natural seabed.
15:38I go diving for as much as I can for power and Kinner and stuff.
15:41So we're essentially going to recreate that and build an underwater world.
15:45We're trying to give a fully immersive experience to the judges where they have to dive or find their snacks.
15:53And I'm feeling confident that this is going to be a pretty strong dish.
16:07Hello.
16:08How is your snack time going?
16:10Going well.
16:11Going well.
16:12Going well?
16:12Yeah, time goes faster.
16:13Time's going faster today in this cook.
16:15That's very interesting.
16:16Where are you at with your prep?
16:17So we tried one crab fish already.
16:19Yep.
16:19Which we were just a little bit of seasoning.
16:21Oh, that's very smart.
16:23Yeah, because the kawakawa is quite strong actually.
16:26It's covered the sweetness of the crab fish.
16:29Right.
16:29So we're going to reduce the kawakawa amount.
16:31That sounds smart.
16:32Especially when you're highlighting endemic flavours of Aotearoa.
16:37You really want to make sure that everything sings but doesn't cover each other up, right?
16:42We also tried the pawa already.
16:44Yep.
16:45Everything goes well.
16:46Okay.
16:46So now we just need to do the peanut mixture now.
16:49Yeah.
16:49The egg mixture.
16:50Yep.
16:53Fantastic.
16:56Yeah.
16:59And here I'm doing a potato biscuit for the fish and chips.
17:04All the protein are prepped.
17:05Yep.
17:06We need to do the gels.
17:07I'm going to do the gels now.
17:08Yeah, I think the gels is the first.
17:10Muscle is pretty quick.
17:11So then orange, charcoal and blue.
17:15Yeah.
17:20Pinwheel.
17:21Pinwheel.
17:22Pinwheel.
17:22Little scrolls.
17:22This is a burnt onion gem.
17:23Do you want to try that?
17:24A burnt onion gem.
17:24Yeah, I'll give it a go.
17:26So just burn half the onions and then the other half, like, cut down with sherry vinegar.
17:29And you have the amazing phovo pawa there.
17:32Yeah.
17:33Took the livers out.
17:34And then these ones are going to go on top of the scrolls.
17:37And then I'll finish with some lemon oil and those livers.
17:41We used half of the livers to do like a parfait on the scroll over there.
17:45So these are going to be steamed?
17:46Yeah, yeah, yeah.
17:47And then we've got a little ducklet of a phovo.
17:48We're going to pipe underneath this raw power.
17:50And what about plating inspiration?
17:52I wanted to, like, dip into the winter, so our ice cream sandwich snacks can be played
17:56on a super cold slate with almost, like, snow.
17:58We've got a bit of building to do for our structures.
18:01We're trying to do a dome made up of an octopus, which will be like a handle to actually
18:06hold that closure.
18:07That sounds hectic.
18:09Yeah.
18:11Nice.
18:13In our dish, it's going to be a seawater gel.
18:16And it will be like one of the parts of our scenario.
18:20Hello.
18:20Hello.
18:22I need information.
18:24That's going to be part of our beach.
18:26Yeah.
18:26So it's kind of a prop.
18:28Okay.
18:29How are you planning on stepping it up a notch and hopefully vying for immunity?
18:33I think this time we want to be a bit as well provocative.
18:36Yeah.
18:36In some way.
18:37Provocative.
18:38Yeah.
18:38Yeah.
18:39So something then it looks like something, but it's not.
18:45Love that.
18:46Yeah.
18:46I love when flavors confuses my brain and then it still works, but you don't know why.
18:52That's exactly what I love, so.
18:53It's taste of art.
18:54So it's about challenging the mind, challenging the senses and challenging yourselves creatively.
18:59So that sounds fantastic.
19:01Yes.
19:01Yes ma'am.
19:04We're trying to make our version of a baklava.
19:06So what we have here is the filo pastry.
19:08And then in the middle, melted butter with heaps of mayo in there.
19:13And a touch of icing sugar.
19:14We'll have like three of these with nine layers of baklava in an ice cream sandwich.
19:21We want them super flat, but crispy and flaky.
19:24And we're gonna cook with weights on it.
19:27Nice and tight.
19:29And that goes in the oven until it's golden brown.
19:37Parfait.
19:38Oh yeah.
19:39Parfait, parfait.
19:40Parfait.
19:40Parfait.
19:40Parfait.
19:41Parfait.
19:42So this is our power parfait.
19:44Using the liver of the power.
19:47We're gonna gas it up, put it in some liquid nitrogen so that it freeze dries.
19:52But it's still airy, so it's not too dense as well.
19:57Incorporating some magic is not something that we typically would do.
20:01Is this gonna work, Bailey?
20:03Is this crazy idea gonna work?
20:05I don't know.
20:06I've never seen it before.
20:07You said you'd done it, right?
20:08No.
20:08Of course not.
20:09Oh, everything's first.
20:10I forget.
20:10This is the first time for everything.
20:11I've absolutely no idea what I'm doing here.
20:13Oh, okay.
20:17Pretty stoked with that.
20:19Oh, it's growing.
20:20Almost looks like the coral.
20:22Down in the deep blue.
20:23Yeah.
20:24Parfait meringue.
20:27It's something new, and it's definitely hard to pull off and execute 100% when you haven't
20:32practiced any of this.
20:39What are you thinking?
20:41It's very flat.
20:42Yes.
20:43I don't think it really works, is it?
21:03That's f***ing yummy.
21:13I think we just, like...
21:15That's f***ing yummy.
21:16We just f*** off the freeze-dried idea.
21:18We just call it parfait and we put it inside.
21:20Yeah.
21:21I always want to make sure that the food that we deliver is the tastiest food in the competition
21:26on the day.
21:27I don't want to hide behind the smoke and mirrors.
21:28It's very important to me that, ultimately, the soul of the dish is the story, the why,
21:33and the flavor.
21:35Do you want to just mince up some of the power and deep fry it until it's crispy?
21:40Oh, yeah.
21:41That'll be the texture.
21:42Okay.
21:42Because freeze-drying this, you lose the flavor of it.
21:44I don't want to do something for the sake of doing it and it not be tasty, so...
21:47Yeah.
21:50All right, teams.
21:51You have 10 minutes to go.
21:53Yes, Chef.
21:55I think score on the other side.
22:00I'll get a sea-grade caviar cut off the vine.
22:03Yeah.
22:04I love doing monotonous jobs.
22:07So this is squilling dough for our edible muscle shelf.
22:11It's clogging some holes so that the dough doesn't rise.
22:14So when you cook it in the oven, it crisps it up quicker.
22:20A little cool?
22:21Yeah, that's sick.
22:26I'm mixed with white bear as well.
22:29So now it's have white bear and Keno inside.
22:35So, you're Melissa and I'm hot.
22:36I was just about to say.
22:38I'm building this world for our snack to go in.
22:41Snack.
22:41Snack.
22:42Snack.
22:42It's kind of like a puzzle, you know?
22:44Gotta make it lifelike, make it practical at the same time.
22:47Keno.
22:47Keno.
22:49The power is under there.
22:50Roy, those two rack will be hot.
22:53Okay?
22:54Okay.
22:55Chefs, time's up.
22:56Your six hours is over.
22:57Ka pai.
23:01Nice to meet you, brother.
23:02Nice to meet you.
23:02We were rushed today.
23:03We could have done with a couple of extra hours.
23:05We only end up having time to taste one thing at the end of it.
23:07Yeah, I think we need to be safe from this next elimination.
23:15Tom and Danny, you are on.
23:17You have 10 minutes to play.
23:19Let's do it, bro.
23:20Let's go.
23:24I'm gonna cook the crayfish.
23:26The steam bomb's going in.
23:29This is the chocolate bread covered with lots of honey and butter.
23:35Nice, bro.
23:35Looks good.
23:38Got the mayonnaise ice cream here.
23:39Chewing that.
23:42We're gonna season our crayfish with some brown butter chives and lemon zest.
23:46I'm plating the cracker.
23:48Got the butterfish.
23:49We just cured it.
23:52That's hot.
23:54There we go.
23:57Chives.
23:59Cool.
23:59I'm happy with this.
24:01This piece de resistance, this octopus baddie.
24:04Do you want to do the steam bomb?
24:06Okay.
24:07We want the negray to stick to each other.
24:11Get the coals cranking for the smoky thing.
24:16And may I snow?
24:18Yeah.
24:19Okay.
24:19Okie's going on.
24:20Are we good to go?
24:21Yeah.
24:22Yeah.
24:28Whoa.
24:32Oh my god.
24:44For our trio of snacks today, we're gonna have ice cream sandwich.
24:47So a filo pastry.
24:48In the middle, we'll find some green bone cured with yuzu and ice cream made up of mayo.
24:54On top, we'll have some ash, nori, and icing sugar.
24:57Following up that, we've made a honey toast.
24:59We have some beautiful crayfish.
25:00And then we made a snow out of the mayonnaise on top.
25:03And finishing, we've made a steamed bun scroll.
25:06On top, we have a pate made with power livers and some duck livers.
25:09And then on top of that, some raw fovo power.
25:12Really cool presentation.
25:14Everything's its own little work of art.
25:16I love the smells that are coming out of this.
25:20I think it looks absolutely stunning.
25:22Everything is sparking curiosity.
25:24Mm-hmm.
25:31Yeah.
25:53I'm so excited.
25:54I need a taste.
26:04The first little cracker, love the texture inside it.
26:08The paste exploded.
26:09It was like, and then I thought it was really gently seasoned, and I liked that, because
26:15you could really bring out the sweetness of the fish.
26:18I love the textures of it.
26:20It just shattered beautifully.
26:22You've taken so much care between the layers, and that's really where phyllo shines, is
26:27to get that gorgeous texture, but also to maintain structural integrity, because you
26:31have a crudo inside.
26:32I thought it ate beautifully, and the flavour of the green bone fish gets really enhanced
26:36by everything else that you've done.
26:39Squirrel bun, really cool.
26:42Oceanic, I would say the only letdown for that, the liver overpowers the seafood.
26:50So, the strongest flavour is the duck liver, and I think the power was lost.
26:56As a bite, it was delicious, but I do agree with fawn.
26:59I feel like the sliced power was more a texture than it was a flavour.
27:03However, it was nevertheless a really tasty snack.
27:09This crayfish was just so perfectly cooked.
27:12I love the way that it was smoked.
27:15I love the flavour of the mayonnaise through the dish.
27:17It's just so well done.
27:19The chocopan I loved, like the most elevated lobster roll you've ever had.
27:25The texture of the cray was sublime, so I think all in all, a trio of fantastic fine dining
27:31snacks.
27:31What we're asking of you in this challenge is to integrate a beloved, ubiquitous Best Foods
27:38mayonnaise into these fine dining snacks, and I think you did largely a fantastic job,
27:43and I'm very impressed.
27:47All right, guys, up next, Pierre, Giulio.
27:53Let's do this.
27:57I'm going to start on mussel.
27:59Do the ice cream and do the rest.
28:03This is a mousse made from all the trimming of the mussel and nduja.
28:12We are doing a jaffa cake, an orange jelly on the bottom.
28:17We want to replicate that, Jamie, flavor that you have on the jaffa cake.
28:23We're very proud, very happy about what we've done.
28:28We really incorporate the mayo into the snack.
28:32What was asked from the judges, we know that it was going to be really great.
28:37We're ready to go.
28:41It's like a little beach.
28:43You see the ocean?
28:46Cute.
28:52That's our snacks on the beach.
28:55We're going to start with our revisitation of the jaffa cake.
28:59We have kina, orange, and mayo sponge.
29:03Then we're going to go for our green-lipped mussel.
29:07We have on the bottom amousse that we made from all the trimming of the mussel.
29:11Pickled fennel, chili, mayo shard.
29:13And the last one, it's our toast and hop fish and chips.
29:16Inside, there is a mayo ice cream.
29:19Ceviche of green bone.
29:21Potato biscuits.
29:22Crispy potato glass.
29:25And crispy white bay.
29:26Amazing.
29:27Really cool.
29:29I'm not familiar with jaffa cake.
29:32This is a kiwi thing.
29:37And listen.
29:39This is a kiwi thing.
29:40To you and see you in a animated world.
29:41Now the Emperor is a kiwi thing.
29:41One of the верх and a kiwi.
29:53You want to punch a 2019.
29:55You want to make candle.
29:55It's a kiwi thing.
29:56All my starring.
29:59And this is a kiwi thing.
30:03There's a curtain chapter.
30:04You want to make candle.
30:04That ain't a kiwi thing.
30:10that was really fun you took us to the beach thank you thank you we'll start off with the
30:14jaffa cake i loved this i like that you hollowed out the center you filled it with
30:21the kina and what i worried about is that an orange flavored cake might overpower the delicacy
30:27of the kina but it absolutely doesn't you get that beautiful citric burst and then you have
30:34that beautiful oceanic ozonic flavor that only sea urchin can give and it was absolutely stunning
30:41it was quite magical the way that the orange worked with the kina the kina was lovely but i
30:47think the bread's a little bit too sweet your ice cream sandwich i think the biscuit is just a tad
30:54too thick and i can't believe i'm saying this but maybe a little too salty because i can't taste
30:59the fish as much as i would like it could be a little bit more delicate so it could showcase
31:05the
31:06fish a little bit more the muscle this might be the coolest thing i've seen you do so far
31:15at first glance just assumed it was a shell and you were serving the muscle back into it where you
31:20have wow factor is the fact that you've made this cracker that has this gorgeous crunch to it
31:25and then you have all of these layers of flavor going on you have that wonderfully vinegary acidic
31:32pickled mussel and then you have that warming induya underneath and it's just enough that it gives a
31:39richness and a depth to the dish i love pickled mussels i love that flavor super kiwiana for me
31:47all those three things i really like that you've focused on basically one flavor you've chosen to
31:54give us a blast an expression of the beautiful kai moana the usage of the mayonnaise was really great
32:01through everything all in all this is a really fun set of snacks and i think you did a spectacular
32:08job
32:08as well as integrating the mayonnaise into each of the elements thank you so much thank you
32:15we're pretty happy we always take feedback on board and try to keep getting better all right next
32:21we have josh and bailey let's do this
32:28fried bread's all done yeah
32:33i've got the pickled aubergine seaweed going on you make sure the power's hot and you can start
32:39constructing wait
32:48probably the sexiest pie you've ever got we achieved what we set up to do we've got everything
32:53hey yeah we've got the power the oyster and the kinner feeling confident that this is going to be a
32:59pretty strong dish
33:12with an ingredient as perfect as a kinner is on its own when you can do almost nothing to it
33:17or
33:17completely nothing to it and it's perfect playing with that can be a little bit dangerous
33:42our selection of snacks today is called taonga moana one of the snacks you will find is a kinner
33:48kopaki a take on a potato top pie using a kinner masalata chili and smoked dried roe shaved over the
33:55top for the oyster next you have the shell made from the oyster juice a chowamushi made from fruit
34:00of the oyster and then a variety of caviars and seaweed your power snack consists of a squid ink
34:07fry bread filled with the power liver parfait and then queen power sashimi on top
34:12fry towards the oyster up with theеннаяoples nature mixer
34:15y
34:16ay
34:16ay
34:17ay
34:17ay
34:18ay
34:18ay
34:20ay
34:33ay
34:48the way you treated the power in multiple applications was really cool because you're
34:53showing applications of what power can do beyond the textures that we're very familiar with it had
34:59a lovely depth of flavor so I like that it made me think the power and the fry bed it
35:06was delicious
35:06there was some really nice textures there and the dish itself flavor wise was sensational the oyster
35:14I love the textures the shell the creaminess the plumpness and then all the little snaps of
35:22all the caviar seasoned on point my mouth is still salivating I thought the oyster shells just such a
35:30vision of luxury in and of itself but the fact that you could eat it is very very cool not
35:36only
35:36that it gave a really lovely crunch and became a vessel for all of these multi-layered flavors and
35:42textures going on that were bound in that lovely rich mayonnaise velvety texture which is part of the
35:48brief the kina tart super sexy on the palate it's creamy oceanic sweet kina the top has amazing
36:00seasoning the tart shells really light such an amazing texture snapping almost like glass tiny
36:08little bit of spice there which I think is really good the acidity the seasonings absolutely perfect I
36:14think with an ingredient as perfect as it is on its own when you can do almost nothing to it
36:19or
36:19completely nothing to it and it's perfect playing with that can be a little bit dangerous but I think
36:26you did a fantastic job the tart shell it's very light but it holds within it this really airy foamy
36:34but velvety and rich flavor and texture of the kina I think it's celebrated it beautifully what you've
36:40given us here is paying homage to the beauty and the bounty of the ocean and New Zealand's Kaimoana in
36:48a
36:49really really brilliant way the three combined together man what an amazing head to the brief
36:55subtle bits of mayonnaise through everything you did a great job when it comes to presentation this is
37:03taste of art it's blurring the lines between food and art you have my huge respect that you're able to
37:10do that with such elegance and sophistication and finesse I think you've done extraordinarily well
37:15incredible work thank you so much great job thank you feeling relieved the feedback was almost all
37:21positive hopefully we get to secure ourselves immunity Yashan and Roy we'd like to taste your
37:28dish next
37:28which size so this one mmm
37:39we'll put the white in the egg now yeah how much kina do you know kina inside here straight just
37:45straight
37:47the white space yeah let's go to the plate quick fish plate
38:02the power we're gonna put the oil on top so still keep the tender we're happy with what we've done
38:08but we
38:09are nervous waiting for charge to well case our dishes I have a cut oh fix what we cooked today
38:27well this is beautiful it's so cute that's so cool Yashan and Roy what have you made us everything from
38:35Bluff that's why we're drawing the map for start we have the power which is the only farm in New
38:42Zealand so
38:43we use everything from the power the second one is fresh kina we use the white bay the last one
38:49is
38:49the crayfish I wrap the crayfish with kawakawa and the butter so give the pepperness from the crayfish
38:57fantastic and how did you integrate best foods mayonnaise into your snacks the texture like creaminess
39:03yes with the power then see we mayu classic and give the mossi and umami flavor with the dish
39:28yes
39:30yes
39:30yes
39:43Ha ha.
39:44Ha ha.
39:57Nicely done.
39:58Firstly, I loved this because not being from here, just to be able to really understand
40:04the geography of Aotaroa and to see where this beautiful seafood is coming from is
40:09a very, very cool thing.
40:10And I love that you illustrated that yourself.
40:13Let's start with the kina.
40:16When you presented us with this beautiful steamed custard, I love the lines of the white
40:21bait.
40:22There's just something so artistic about how they are in nature.
40:25So to be able to celebrate form is really lovely.
40:28And as you dig through the layers, you get that beautiful oceanic kina at the bottom.
40:34This was just a bite of pure luxury.
40:36The texture of the custard was sublime.
40:39It was creamy and soft.
40:41Man, what an elegant, silky, beautifully played dish.
40:46When I started eating the top of it, the white bait, it was light.
40:50And then when I went into the kina, it just oceans it out, the creaminess and it all comes
40:56together.
40:57Sublime dish really impressed me.
41:04The cray, it just looks so simple, but it's anything but.
41:09Firstly, the cray is beautifully cooked, but the visual of the seaweed mayonnaise belies the
41:14power within it.
41:15Because when you eat it all together, it is explosive with flavour.
41:20You have that deep seated umami, the texture of the mayonnaise was really luxurious and luscious,
41:26which is something that I think plays so well and is such a classic combination.
41:31And it was just a really surprisingly simple bite, no cracker necessary, just the pure unadulterated
41:37cray, dot of mayo, but done in the most masterful way.
41:41The crayfish, it looks so simple.
41:44And then you get this seaweed flavour, the crayfish was cooked so perfectly.
41:50But the power of the mayonnaise, man, and the broth, super sexy, silky, the acidity and
41:56levels of the flavour on point, together an incredible dish.
42:01Moving on to the power, he showed a great amount of restraint in the dish and just let
42:06the flavour of the power do its thing.
42:09Simply done in an elegant way.
42:12Scoring it so that the texture was great, it still had a nice bite to it.
42:17Really promoting the flavour of the power.
42:21All the snacks were a really beautiful explosion of New Zealand Kaimoana, done in a really elegant
42:29way.
42:29I'm impressed at your cookery.
42:31I'm impressed with your restraint.
42:34Congratulations on that.
42:37Yeah.
42:42Seeing what all these teams are putting up alongside ours, the competition is getting
42:46harder.
42:47I'm super impressed with what we've put up so far.
42:50Of course, we want to win.
42:53We asked you to be inspired by where Kiwiana meets the sea.
42:58What you gave us was a true celebration of Kaimoana, the bounty of the ocean.
43:04Josh and Bailey, Yashan and Roy, please step forward.
43:11Both of your snack offerings blew us away.
43:14Yashan and Roy, your snacks showed us finesse and restraint.
43:19Josh and Bailey, yours took us beneath the waves and made us think.
43:24The winning team gave us layers of oceanic flavour, texture and ultimately, perfection on the
43:31plate.
43:31Or should I say rock?
43:34And that team is Yashan and Roy.
43:40I didn't expect we were going to win this game too.
43:44Yeah.
43:44What a surprise.
43:45I'm really happy that we made it.
43:48It means that we have to dig deeper and think harder to get through to the final.
43:54Congratulations.
43:55You are safe from the next challenge.
43:57The rest of you lock it in.
43:58It's going to be a big one.
44:00All right.
44:01Well done.
44:03We definitely want to win, but we have really strong competition.
44:08Retire it back.
44:12Today, we're celebrating another iconic Kiwi brand.
44:16We want to challenge you to present your dishes in a way where food meets art.
44:21One team will be going home.
44:23I don't want to go home.
44:24One team will be going home.
44:24I don't want to go home.
44:26What there?
44:28It's inedible.
44:30You officially have my attention.
44:32It's dry.
44:34It's overcooked.
44:36That's why your time with us has come to an end.
44:39You're the one that'll make from me if I were world or move on again.وتks야
44:40great. It's
44:40incredible. The LetsPIää
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