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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.
03:46You have to win.
03:46Yeah.
03:47You have to win.
03:47Yeah.
03:47So for the modern minimalist, let's try to do as clean as possible.
03:53For us, the idea is not over thinking too much and go into perfection.
03:58Yeah, perfection in...
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.
04:08It's a small one.
04:10Bring it back.
04:11I will.
04:12It's just in our food.
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.
04:27That 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 confamine.
04:40But we're gonna add some more fusion sides of like the western sides to finish.
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.
04:56It 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 theater
05:10and some earlier challenges and maybe missing the mark on seasoning.
05:14Zain, have you got cookie cutters?
05:15Yeah.
05:16I'm just in my kit so I can get those.
05:17All those ones are like crinkle ones.
05:19Detail is everything.
05:21Like 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.
05:41We've got our 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.
05:48I mean one of the best things I've ever had in my life was the soup that my grandma made
05:52when I was a kid.
05:53Yeah.
05:54Hello guys.
05:55How are we?
05:55What's going on?
05:56Couple of things.
05:57We are working on a hard soup coursework.
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 a consomme with some cooked
06:09rice at 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.
06:24Ooh.
06:24Simple 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.
06:44Everything 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.
07:38So we have a modern minimalist as a setting.
07:42I think we're pretty happy.
07:43Both of us.
07:44Yeah.
07:45We can focus on one ingredient and just elevate it as maximum as we can.
07:50What are the dishes?
07:52We're going to do from my side.
07:54It reminds me like from my transformation from traditional cuisine into fine dining,
08:00Michelin star and so on.
08:02Aqua chile.
08:02So we're going to do a rose of snapper crudo with a 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.
08:15Give 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.
08:40Yeah, 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 guic raviolo.
08:59We're still going to play monochromatic again.
09:01So in this case, we're going all black.
09:03Just to think 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.
09:11Good luck today.
09:12Thank you so much.
09:13Appreciate it.
09:15Imagine we never did a pasta dish and we never got out and then now we do one pasta dish
09:19and we got eliminated, that would be pretty bad for us.
09:27Yeah.
09:34Yeah.
09:35This 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?
10:43Good, 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.
10:55A little bit like three hours resting in the fridge.
10:58The texture will be more tender, more savory.
11:02He's making a traditional Korean consomment.
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.
11:28Beautiful.
11:33That sounds delicious.
11:35What are you working on, Yashan?
11:36I'm doing sugar, which is a dessert, a prey dessert.
11:40So I will make blooming sugar.
11:42Yes.
11:42And I will use hot pot spice.
11:44So, shrimp, pepper, and chilies to make an ice cream.
11:47And that's purling, so it will be Chinese flavor.
11:50This sounds super exciting to me.
11:52Using 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.
12:09But we have really strong competition.
12:12Tommy 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 to cook with them.
12:25So, do maybe two of these.
12:26And then pitch like really small.
12:38Well, this is very exciting.
12:40The last elimination before the finale of Taste of Art.
12:44And there are some big ideas out there.
12:46Yeah, it's an exciting challenge.
12:48And this is, of course, a little bit odd for a chef.
12:50Because, you know, when it comes to creating it, you should come up with the concept.
12:54And then you think about how you want to present it.
12:55But we're really turning the whole challenge on its head by giving them a table setting or a table theme.
13:02And asking them to create dishes that fit into that box.
13:07Do you think that's difficult for chefs to do?
13:09It's the opposite of what you're used to when 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.
13:21They have to think smartly so they've got a really good cohesion together.
13:25Let's start with Julian Pierre.
13:27Modern minimalism.
13:28I like the idea.
13:30The dishes sound delicious.
13:31I like that they're going into some of their Italian roots with the pasta.
13:36I love the idea of the Agua Chile.
13:38Using one colour tone on both dishes is really artsy.
13:41They're following their brief.
13:43It could be minimalism at its finest.
13:45So let's talk about Yashan and Roy.
13:47Modern heirlooms.
13:48What do you think of what they're cooking?
13:50Roy, he's using ancient recipes of Korea and so is Yashan, but in a really modern way.
13:56Their sounds quite funky.
13:58Those two work quite well together and they're super organised.
14:01I think they're the ones to keep an eye on today.
14:04We have Tommy and Danny and they're giving us a culinary voyage.
14:08It's super cool hearing about his hundred year old grandmother and being inspired by her chicken broth as a child
14:15in a new, refined, provocative way.
14:17This team, they bring the heat every challenge.
14:21It's exciting looking at what they're doing and I expect a lot out of them today.
14:26I'm so proud to be standing here on the cusp of the finale looking at what they're doing.
14:30Let's hope it all works.
14:34I'm making the ice cream with shrimp pepper.
14:36That's the spice.
14:38You know, your smell is really strong.
14:42Really?
14:42Mm-hmm.
14:43Really.
14:44Wow.
14:48In a way it's like a pasta, but probably not wise to do a pasta against the Italians over there,
14:54you know, so.
14:55Julia, how's my pasta looking?
14:57I don't know, I'll show you.
14:59I'll show you in a bit how he's done.
15:01Are you guys doing pasta?
15:03No.
15:04All right, let's do it.
15:04We're doing pies.
15:05Get ready for this.
15:06Pasta pie.
15:07Pasta pie.
15:09If we're gonna win, we're gonna beat you at your own game.
15:11We'll be okay.
15:12No way.
15:13We'll be, we'll be alright.
15:14If he's gonna beat us on pasta, I will pay him a beer every day forever.
15:20We'll be okay.
15:22So I'm working on the sugar now.
15:25The edge will be cold down faster than the middle.
15:28So I will make sure same temperature all the time.
15:32So they won't crystallize it.
15:36The sauce lost to bubble and fly everywhere.
15:40What are you doing here?
15:58The bacon as well.
16:01it's yum it's on the right track for sure how's all your processes going are you ready for this
16:08yeah we're on track as we always do we push the maze first and then we can taste we're
16:12tasting as we're going but we'd like to taste each individual complete dish how's the confidence
16:16today yeah you know you've got to come in with confidence and if you don't have it you fake it
16:19but we're feeling strong but we're obviously keeping our toes touched to the ground i'm
16:24currently making a caramelized white chocolate and pumpkin seed mix and tommy's getting on with
16:29some tarts yeah there's amazing smells coming i'm guessing it's coming from that pot yeah that's
16:35how we're doing it smells amazing eh so this is going to be part of the pie right yes yeah
16:45i'm probably the most nervous today i've been in the whole competition just because you know
16:49what's at stake putting yourself and your whole soul into it it means a lot
17:10today's challenge is to cook two dishes then use a modern minimalist as the inspiration we have
17:15seven hours to cook and ten minutes to plate we decided to go with a black monochromatic for this
17:20dish so we're using squid ink and charcoal we have a filling of scampi and new zealand buffalo
17:28ricotta and then you make a little hole in the middle of the filling and you place raw egg yolk
17:33and then you have to fold it make sure it's all perfect even though it looks like one raviolo yeah
17:38yeah there's a lot going on there so yeah especially in this one it's important because you don't want
17:43the egg yolk to float but to cook normally pasta needs to be thin enough to cook in the time
17:51of
17:51the egg yolk but also thick enough to hold the filling this is just a little trial for us
17:59so i'm putting three minutes and 30 seconds and the water cannot boil so it needs to slowly
18:06how do you call it simmer simmer simmer i think caramelize this white chocolate separately yeah
18:12and then crush it to a powder and then we can after they come out we like dust it and
18:16now it's still warm
18:19so making like a different size like each size make two and i will try to cut them which is
18:26the bottom
18:27part and i need to keep this dry because once they touch each other they might break because the
18:34the moisture from the air that's actually what you want
18:43the worst thing that could happen is they carry and it's a hard boil egg
18:47that would be pretty bad especially for to italian yeah tiny bit of porter yeah
18:57the top is perfect but like the side we need to go it's such a simple dish that it's always
19:06very difficult to hide mistakes
19:20it's the challenging bits yes how are you feeling about yeah the sugar work it's cold here
19:27yeah so it will take more time it's not working to your favor yeah yeah so i won't rush on
19:32this
19:32i know sugar cannot be rushed no how are you feeling roy how's everything going with your prep
19:37actually my dish is really focused on the stock time like yeah oh here we go
19:47i think this one is two things like the heat is not going wrong yeah so i'm trying to make
19:52like a
19:53pear i have the fruity taste inside and the period goes really well with the spice yeah and it can
20:00balance the taste well i'm gonna leave you to focus but i have my fingers crossed for you thank you
20:09three minutes and up three and a half yeah three and a half
20:23what are you working on here there's something for you to try so we made a langoustine consumer
20:30like super clear like you make up the pan quite hot and you're adding like slowly slowly until you
20:35caramelize the sugar inside the scampi yeah it's super sweet and we try as well one raviolo for
20:43the cooking it's great that you're making uh five for me and one for melissa yeah yeah i thought you
20:48need a little more good thing you know yeah this is the one reducing the sauce with daikon so
20:59there's a soy sauce and medium
21:10you guys have arguably been the most consistent team throughout the competition
21:15do you see yourself well and truly in the finale yes i think i think we do channeling family
21:23experiences there's a lot of emotion tied to that do you think that that is the most potent ingredient
21:27that could give you the edge do you build something from the heart or a true memory you really put
21:32extra effort into it and soul into it i think having soul in it just is really important what we're
21:36trying to do here we're trying to keep it simple on the exterior but then underneath it's like a melting
21:40part of culture but i have a very important question to ask you if you're in the finale
21:46which are the teams in the finale with you i think it's anyone's yeah yeah because we have
21:52those silent killers over there and we have team two stunnock over here i still think that power with
21:58white chocolate that did it was really like masterpiece of it is masterpiece of this so you have
22:04the assassins down in the front corner and you have the wild card over here yeah so that josh and
22:08bailey were pretty big contenders but you slip up and then you're one mistake could be you know
22:14like you're out of here i think it's anybody's game all right well no mistakes that's that
22:28amazing
22:31everybody is really motoring on and i'm excited the proof's gonna be in what they give to us we need
22:39to see something brilliant let's hope they bring it to the plate today absolutely these teams need to
22:44earn their place in the finale and from the smells in this room alone everybody is pushing as hard as
22:51they can to produce the best possible food on the back bench tommy and danny tommy's got a lot of
22:57experience he's worked under some of the world's best chefs and it shows they're just dialing it in
23:03they're doing so many little techniques and recipes they work so well together julia and pierre they did a
23:09tester of the ravioli and they were worried that the pasta was just a little bit too thick so they're
23:15making sure that they make those adjustments so that we get as thin a seam as possible so that we
23:20don't get raw or thick pasta i'm pretty sure being italians they know how to make pasta and then finally
23:28i'm a little bit worried about yashan and her sugar work i'm so nervous for her that she
23:34will not only be able to successfully blow her sugar but also create enough backups just in case
23:39she's a little bit of trial and error sugar work like that it's not something you learn overnight
23:44will it be enough to land ishan and roy in the finale
23:49still not last one was still cold down too fast so i need to work on my sugar a little
23:54bit more
24:12so today we picked the modern heirlooms and then we have to cook two dishes then we'll have seven
24:20hours to cook and 10 minutes to plate i'm a little scared especially because it's sugar you never knows
24:25like when you put the air inside you never knows which part gonna bloom first i know i need to
24:30work
24:30more on the sugar
24:42all right guys you have 10 minutes to go clean down box off and get ready for plating
25:01too much jelly i think it's too much jelly from here maybe i think a little bit of salt as
25:05well
25:05salt and some kind of freshness as well maybe underneath we put the dill or something
25:15making a rose out of the snapper crudo we'll go like in the aqua chili dish so we're gonna play
25:23really really monochromatic modern minimalists then i'm just gonna start making these quail cup
25:33i only break one i thought i'm gonna break half that's giving me more chance to try before charging
25:52all right time's up
25:55happy chef
26:00we're feeling pretty proud but nervous yeah because we know that you can't hide you cannot
26:05hide anything so everything has to be perfect but the flavor is like yeah bomb
26:15tommy danny get ready you have 10 minutes for plating let's do this let's do this
26:23you got the tarragon danny yes i'll just grab a plate danny yeah
26:30the broth is warming up yeah cool trucking back here yeah i'll do that first do the jelly up just
26:38got this little quail egg rooey quail floss and then that's like a little flossy crumb this is
26:44chicken soup jelly made why we keep doing fiddly things danny you like it yeah but then my hands
26:53start shaking so we're just trying to create like almost a sunflower with a tart
27:02i'll just chuck in these little boysenberry jam at the place of this tamarillo sorbet
27:06here pies are looking good chef beautiful these are some branding pies which we're going to finish
27:14with some market lime
27:15today we set the table for a sunday night dinner with the family we wanted to represent the multicultural
27:33melting pot that is new zealand and what they bring to new zealand cuisine on the surface you see
27:38simple chicken soup but it's in a different form so we did a cold tart using the quails to
27:45elevate it and using the rest of the quails we made a broth we have some hot pies made up
27:51of randang
27:51and pokok to finish your meal tamarillo dessert we've made a sorbet little boysenberry jam and torch
27:57marshmallows how do you feel about this challenge was it difficult for you to reverse engineer
28:02a series of dishes based on this table setting when we saw the culinary voyage as our team
28:09i was super excited about it it's super bright super colorful and i think that's what we want
28:15to reflect in our personalities as well yeah hope you guys enjoy it you guys are nervous i can tell
28:19yes yes yeah tell me how would you feel if you've come this far with some very strong dishes in
28:25this
28:25competition only to leave before the finale that would be devastating but we gave it our best and the
28:31flavor first in this one which you will hopefully see and detail seasoning all those little things we
28:36try to make sure we're perfect
28:39so
28:44so
28:50so
29:11so
29:17the little tartlet kind of reminds me of a fresh textual version of something my grandmother
29:22would make when i'm sick the broth is super moorish yum it's refined it's got a great flavor
29:29i love the presentation first of all having that jellied center it looks like a piece of art and to
29:35have living color surrounding it is absolutely gorgeous but you have channeled that classic chicken
29:41roast on a sunday afternoon but you've done it in a way that is three hat worthy that is artistic
29:46and full of flavor if i had to give one critique i would say maybe the chicken and quail tart
29:53is on the edge of being a little bit dry the broth you're taking us to east asia maybe even
30:02southeast
30:02asia a little bit your flavors like these are quite familiar to me they feel warming they nourish your soul
30:09i feel very fortunate to have grown up with singaporean parents because for me rendang
30:14is home i love that you've infused these two things together to bring us relatability across
30:21culture 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 really
30:35cool 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 nutty sweet finish to it i think you've done a very wonderful job thank you guys great job guys
30:52really cool thank you thank you thank you proud of what we saw yeah really proud we gave everything
31:00we could going first it gives a benchmark to the rest of your competition like okay that is where we
31:07are sitting 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 thing was like quite easy yeah i focus at tosta nook we have the same the menu is just
32:45two flavors
32:46only 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 push you into
33:02the finals do you feel like you've done something special enough well it's an elimination challenge so
33:09if 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
33:25and you've got this nice and green vibrant color it's beautiful
33:30wow
34:06the aqua chile with the snapper beautifully done in a rose i loved that dish it's really tasty i love
34:13the accent of the kawakawa it makes it interesting you've used something from your past and you've
34:19really reinvented it super fresh super vibrant i love the texture of the fish the sauce is a banger
34:26your version of an aqua chile with a touch of aotearoa in it is brilliant
34:32the aqua chile i thought it was so impactful you understood the brief in terms of artistry you have
34:38this beautiful deep white bowl and inside it you have this verdant emerald water just shimmering
34:46around this gorgeous rose of snapper and you can see little hints of what else might be informing the
34:52flavors going on moving on to the raviolo you have something deeply complementary which is the way we see
34:59black and white you have something that is comforting warming rich enveloping the pasta work is
35:06perfecto it 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
35:22order for that yolk to be just set but for the flavors to all come together as well the raviolo
35:30it'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
35:43extracted the sweetness out of the heads of the langoustine it's moorish the flavor's still in my mouth
35:49and i want another bite the texture of the skin on the side of the agua chili was amazing as
35:54well
35:54great job well done thank you thank you so much great job guys the feedback were positive when they
36:00cut the raviolo and the egg yolk kind of ran away there was definitely a big moment of relief
36:09we'd like to taste your dish your son 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
36:31okay who are you on the on the edge in the front
37:08our theme is modern alum there's a soup which is made with fish stock and soybean paste under the
37:16snapper there's a daikon and finish with chili oil and i prepare some pickled cucumber to make it
37:24balance so i have the blooming sugar and inside i have the strawberry ice cream i made a chili parling
37:31inside and with the pear compost to balance the spiciness with it and start refreshing the as a
37:38dessert this challenge is about bringing heritage to the plate how did you go about achieving the
37:45challenge the idea is from my grandma's food when i was here she always cooked this for me when she
37:52needed to ferment the soybean paste she always put in my blanket so i slip the soybean paste together so
37:59i know this i know it sounds a little bit weird but that's how she permits the soybean paste that
38:04is
38:04the sweetest thing i might cry i love that and mine is a culture heritage we have the blooming sugar
38:12for
38:12so long and no one is doing it now so that's why i was wanting to use this heritage cultures
38:17to present
38:18a dish with this technique so you're highlighting a dying culinary art yeah yeah the thing i really like
38:26about what you presented it really molds into the table you've really followed the color tone
38:32this is an elimination which means one team will be going home how would you feel if it were you
38:40everyone's really good so i want to hear yeshan do you want to go home no i don't want to
38:47go home
38:48i can see the hope for my future from this competition it was really great time for me
38:56all right shall we taste
39:17whoosh
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 there
39:43is
39:43a deep sense of refinement about it but also the way the soybean paste has created this earthy fermented
39:51sense of roundedness fantastic and it's rare that i would say that a garnish would add a depth of flavor
39:58and experience to the dish but just that very fine chiffonade of scallions on top and the few drops of
40:05chili oil really gave a heat and a depth that finished the dish i thought that dish was just a
40:12thing to behold
40:13thank you roy the snapper it's meaty it has a lot of texture into it it's still juicy but i
40:19love the flavor
40:20after you crisp scales like that gently poached piece of fish and then it tastes like fish and chips on
40:27the top of it
40:28this dish in general it's very reserved but in the most beautiful way
40:33the daikon the sweetness the underground or foundation of the dish just lifts it all up in
40:39this beautiful sense of umami it's a great dish when the pear came to the table it looked absolutely
40:45beautiful it had an artistic shape to it the shattering was so fun the pear was really lovely
40:50and tender i thought the cake was beautifully done and i loved the flavors of the ice cream that really
40:57warm hot pot spice chili in desserts is genius because it really offsets the sweetness the pear
41:03the thing i like about it it's super different you pulled off little sculpture out of sugar it's really
41:08nice i think it's a great dish as well i know that you are both chefs of few words but
41:14your food spoke
41:14volumes of who you are and where you've come from you should feel proud of what you've represented on the
41:19table today great job thanks well done thank you i'm really happy you are so positive feedback from
41:28the dutch you're so good there's no negative there's no issues happy really happy
41:39in this challenge we ask you to flip creativity on its head we wanted you to think on the place
41:46this but for the flavors to leap off it at the end of today two teams will be going into
41:52the finale
41:53and one will be going home so let's see how you did julio and pierre your dishes spoke of bold
42:05modernity
42:06strong ideas executed with simplicity and style yeshan and roy you gave us plates that showcase time
42:16honored recipes with sophistication and soul your soybean snapper might have been the most perfect plate we
42:24have seen in the competition so far offering layers of depth and technique but most of all it made us
42:33feel
42:35the drill down toarten newjoy to 09
42:36tommy and demi you embraced this theme with flair and while your dishes embodied huge flavors we were a
42:45little underwhelmed by the finesse at this level in the competition we need to be blown away we fear that
42:53giving us one more dish than you needed to you sacrificed an opportunity to perfect the two that
43:00we asked for and that's why i'm sad to say you're leaving us tonight tommy and danny your work shows
43:10the world just how talented the two of you are we are absolutely gutted to be seeing you go
43:17we gave everything we had and all the challenges and we're proud of what we did and i'm proud of
43:21you you know which is well yeah it's going to take us a couple of days to get over it
43:26but i think we
43:28kicked ass and all of the challenges i'm really proud of what we achieved yeah really proud yeah
43:36julio and pierre gishan and roy congratulations you are in the taste of art finale so wrist up
43:44sharpen your knives you're definitely going to need it
43:49you know we made lots of good memory here in the short time to create and come out with these
43:55dishes some we executed amazingly and some we can always refine but it's been an incredible experience
44:00and i'll cherish it forever good job thank you that was awesome eh welcome to the taste of art grand
44:08final
44:09one cook stands between you and claiming victory so benison art nice are you confident what you're
44:16giving us today it didn't come much trust trust what hey if you didn't do something crazy risky it
44:22wouldn't be you two would it yeah that's the thing about art it has the capacity to surprise and delight
44:29you're the first ever winners of taste of art congratulations
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