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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.
03:46And win the trophy.
03:47Yeah.
03:47We're gonna keep going.
03:47So for the modern minimalist, let's try to do as clean as possible.
03:53For us, the idea is not overthink it too much and go into perfection.
03:58Yeah, perfection in using two flavors, one flavor and try to elevate that as much as we can.
04:05This one's, I guess.
04:07No.
04:08It's a small 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 the 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.
04:34Roy will make one dish because we're from different parts.
04:38He will make the traditional confine.
04:40But we're gonna add some more fusion sides of like the western sides to finish.
04:46And with another dish I'm making now is a sugar.
04:50So I will use hot pot spice to make ice cream and then make a pearling like with nuts.
04:56It would be cool to do ice cream for a dessert, huh?
04:59It would be cool to do 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
05:10and some earlier challenges and maybe missing the mark on the seasoning.
05:14Zain, have you got cookie cutters?
05:15Yeah.
05:16Just in my kitchen.
05:17All those ones are like cranky 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 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.
05:54Hello guys.
05:55How are we?
05:56What'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 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.
06:59Good 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, both of us.
07:44Yeah.
07:45We can focus on one ingredient and just elevate it as maximum as we can.
07:50What are the dishes?
07:52What we're going to do from my side, it reminds me like from my transformation from traditional
07:58cuisine into fine dining, Michelin star and so on.
08:02Aqua chile.
08:02So we're going to do a rose of snapper crudo with a aqua chile.
08:07Red onion gastric.
08:09Some brunoise of jalapeno.
08:11It's going to be like a kawa kawa aqua chile, just because we are in New Zealand.
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.
08:40But 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.
09:08Love it.
09:09Gentlemen.
09:10Yes, sir.
09:10Good luck today.
09:12Thank you so much.
09:13Appreciate it.
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.
09:26Yeah.
09:35Yeah.
09:35They're sitting.
09:36They're finger lime.
09:38For today's challenge, we are taking the details 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 feel the bite.
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.
10:13All right.
10:14Feel 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?
10:50Fish dish.
10:51I'm curing snapper with kombu and a little bit of salt.
10:54A little bit like three hours resting in the fridge.
10:58The texture will be more tender, more savory.
11:02He's making a traditional Korean consoment.
11:05With a soybean paste.
11:06Tying in that you have the modern heirloom dish.
11:09Yeah.
11:09So 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 and presentation.
11:33Yeah.
11:33Beautiful.
11:33That sounds delicious.
11:34What 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 nuts purling, so it will be Chinese flavor.
11:50This sounds super exciting to me.
11:52Using your culture in this way, doing something original from your heart.
11:57I think we're going to find something special in this.
11:59I wish you luck.
12:00I see a lot in both of you.
12:02And 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.
12:24So maybe two of these.
12:26And then pitch it like really small.
12:29Like a pallina piccolino.
12:31And if not, I'm not going to have enough kawakawa.
12:35Yeah.
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, you know, when it comes to creating
12:52a dish, you'd come up with the concept and then you'd think about how you want to present it.
12:56But we're really turning the whole challenge on its head by giving them a table setting or a table theme
13:02and asking them to create dishes that fit into that box.
13:07Do you think that's difficult for chefs to do?
13:09It's the opposite of what you're used to.
13:11When you create a dish usually and you provide the creative theme around that dish, they've got to flip it
13:17around.
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, 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 with the pasta.
13:35I love the idea of the Agua Chile.
13:38Using one colour tone on both dishes is really artsy.
13:41They're following their brief.
13:43It could be minimalism at its finest.
13:45So let's talk about Yashan and Roy, modern heirlooms.
13:48What do you think of what they're cooking?
13:50Roy, he's using ancient recipes of Korea and so is Yashan, but in a really modern way.
13:56Theirs sounds quite funky.
13:58Those two work quite well together and they're super organised.
14:02I think they're the ones to keep an eye on today.
14:04We have Tommy and Danny and they're giving us a culinary voyage.
14:08It'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.
14:18This team, they bring the heat every challenge.
14:21It's exciting looking at what they're doing and I expect a lot out of them today.
14:26I'm so proud to be standing here on the cusp of the finale looking at what they're doing.
14:30Let's hope it all works.
14:34I'm making the ice cream with shrimp pepper.
14:36That'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, 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.
14:58I'll show you.
14:59I'll show you 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.
15:08If 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 all right.
15:15If 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.
15:36This was lost, too.
15:38Bubble and pie everywhere.
15:43This was lost, too.
15:54Bubble and pie everywhere.
15:56And then?
15:57Yeah.
15:58Oh, bacon as well.
16:01It's yum.
16:02It's on the right track for 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 maze first and then we can taste.
16:11We're tasting as we're going, but 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, but we're obviously keeping our toes touched to the ground.
16:24I'm currently making a caramelized white chocolate and 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.
16:35That'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.
16:39Yeah.
16:42Mm.
16:45I'm probably the most nervous today I've been in the whole competition.
16:49Just because you know what's at stake, putting yourself and your whole soul into it, it means
16:53a lot.
16:53Yeah.
16:58Yeah.
17:14At that point.
17:17It's a big challenge.
17:23and charcoal.
17:24We have a filling of scampi
17:26and New Zealand buffalo ricotta.
17:29And then you make a little hole
17:30in 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,
17:38yeah, 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, but to cook normally.
17:48The pasta 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.
18:04So it needs to slowly, how do you call it, simmer.
18:07Simmering. Simmer.
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 at 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 is they cut it
18:45and it's a hard-boiled egg.
18:47That would be pretty bad.
18:49That would be pretty bad.
18:49Especially for the Italian.
18:50Yeah.
18:50Yeah.
18:50Tiny bit of butter.
18:52Yeah.
18:57The top is perfect, but the side,
18:59we need to go thinner.
19:01It's such a simple dish that it's always very difficult
19:07to hide mistakes.
19:20It's the challenging bit.
19:22Yes.
19:22How are you feeling about...
19:24Yeah.
19:24...the sugar work?
19:26It's cold here.
19:27Yeah.
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.
19:34So how are you feeling, Roy?
19:35How's everything going with your prep?
19:37Actually, my dish is really focused on the stock time.
19:41Yeah.
19:42Oh, here we go.
19:47I think this one is two things.
19:49Like, the 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.
19:56And the pear, it goes really well with the spice.
19:59Yeah.
19:59And it can balance the taste.
20:02Well, I'm going to leave you to focus.
20:04But I have my fingers crossed for you.
20:07Great.
20:09Three minutes and a half.
20:10Three and a half.
20:11Yeah.
20:12Three and a half, yeah.
20:22What are you working on here?
20:24There's something for you to try.
20:27So we made a langoustine consumer, like, super clear.
20:31Like, you make up the pan quite hot.
20:33And you're adding, like, slowly, slowly,
20:35until you caramelize the sugar inside the scampi.
20:38Yeah, it's super sweet.
20:40And we try, as well, one raviolo for the cooking.
20:44It's great that you're making five for me and one for Melissa.
20:47Yeah.
20:48Yeah, I thought you would need a little more.
20:50Good that you know.
20:51Yeah.
20:52Yeah.
20:53Yeah.
20:54Yeah.
20:56Yeah.
21:00Yeah.
21:14Just wanna do a little bit more.
21:18It's okay.
21:18It's okay.
21:18It's okay.
21:19Yeah, I think I did.
21:21channeling family experiences there's a lot of emotion tied to that do you think that that is
21:26the most potent ingredient that could give you the edge do you build something from the heart or a true
21:30memory you really put the extra effort into it and soul into it i think having soul in it just
21:35is really important what we're trying to do here we're trying to keep it simple on the exterior
21:38but then underneath it's like a melting pot of culture i have a very important question to ask
21:43you if you're in the finale which are the teams in the finale with you i think it's a pretty
21:50difficult
21:50one yeah yeah because we have those silent killers over there and we have team toast over here i still
21:57think that power with white chocolate that did it was really like masterpiece of it 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
22:09were pretty big contenders but you slip up and then you're out one mistake could be you know like
22:14you'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
22:39we need to see something brilliant let's hope they bring it to the plate today absolutely these
22:44teams need to earn their place in the finale and from the smells in this room alone everybody is
22:51pushing as hard as they can to produce the best possible food on the back bench tommy and danny
22:56tommy's got a lot of experience he's worked under some of the world's best chefs and it shows
23:01they're just dialing it in they're doing so many little techniques and recipes they work so well
23:06together julian pierre they did a tester of the raviolo and they were worried that the pasta was
23:13just a little bit too thick so they're making sure that they make those adjustments so that we get
23:17as thin a seam as possible so that we don't get raw or thick pasta i'm pretty sure being italians
23:26they know how to make pasta and then finally i'm a little bit bit worried about yeshan and her sugar
23:31work i'm so nervous for her that she will not only be able to successfully blow her sugar but also
23:37create enough backups just in case she's a little bit of trial and error sugar work like that it's
23:42not something you learn overnight will 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 have seven hours
24:20to cook and 10 minutes to plate i'm a little bit scared especially because it's sugar you never
24:25knows like when you put 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
25:53all right time's up wrap each half
26:00we're feeling pretty proud but nervous yeah because we know that you can't hide you cannot hide anything
26:06so 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
26:21all right let's go you got the tarragon danny yes i'll just grab a plate danny yep
26:28yeah that's good eh the broth is warming there the broth is warming up yep
26:34cool trucking back here yeah i'll do that first do the jelly up just got this little quail egg rui
26:40quail floss and then that's like a little flossy crumb this is a chicken soup jelly we made
26:49why do we keep doing fiddly things danny you like it yeah but then my hands start shaking
26:55so we're just trying to create like almost a sunflower it's a tart
27:02they're just chucking these little boysenberry jam at the place of this tamarillo sorbet
27:08pies are looking good chef beautiful
27:11these are some randang pies which we're gonna finish with some mucket lime
27:28food
27:29today we set the table for a sunday night dinner with the family we wanted to represent the
27:33multicultural melting pot that is new zealand and what they bring to new zealand cuisine on the
27:38surface you see simple chicken soup but it's in a different form so we did a cold tart using the
27:45quails to elevator using the rest of the quails we made a broth we have some hot pies made up
27:51of
27:51randang and pork cock to finish your meal tamarillo dessert we've made a sorbet little boysenberry jam and
27:57torch marshmallows 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 theme i was
28:10super
28:10excited about it it's super bright super colorful and i think that's what we want to reflect in our
28:15personalities as well yeah i hope you guys enjoy it you guys are nervous i can tell yes yes yeah
28:20tell me how would you feel if you've come this far with some very strong dishes in this competition
28:26only to leave before the finale they'll be devastating but we gave it our best and the flavor first in
28:32this one which you will hopefully see and detail seasoning all those little things we tried to
28:36make sure we're perfect
28:38so
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 chicken roast
29:41on 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 is home i love
30:15that you've infused these two things together to bring us relatability across culture but still
30:22celebrate another part of new zealand's migrant heritage i love the pie seasoning is delicious
30:31the tamarillo i like the textures i like the smokiness on the top is really cool the sorbet i
30:36love it because it's not too sweet it's really smooth and silky light bright fresh cold but still
30:44a bit of a treat because you have that beautiful praline on the top that gives a nutty sweet finish
30:49to it
30:49i think you've done a very wonderful job thank you guys great job guys really cool thank you thank
30:54you thank you proud of what we saw yeah really proud yeah we gave everything we could going first
31:01it gives a benchmark to the rest of your competition like okay that is where we are sitting right now
31:07and
31:08that is what you need to beat we got the eyes on the price julio and pierre you're up next
31:16you have
31:1710 minutes to play let's do it so nice and sweet
31:25and 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
31:40it doesn't work wait radio
31:48yeah perfect 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 focus at tosta nook we have the same the menu is just two
32:46flavors only
32:46each dish focus on that 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 a lot of
32:57experience everyone's hungry for this do you feel that this today is gonna push you into the finals do you
33:03feel like
33:04you'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 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
34:19reinvented it super fresh super vibrant i love the texture of the fish the sauce is a banger your
34:26version of an agua chile with a touch of aotearoa in it is brilliant the agua chile i thought it
34:34was so
34:34impactful you understood the brief in terms of artistry we have this beautiful deep white bowl and inside it
34:41you have this verdant emerald water just shimmering around this gorgeous rose of snapper and you can
34:48see little hints of what else might be informing the flavors going on moving on to the ravioli
34:55you have something deeply complementary which is the way we see black and white you have something that
35:00is comforting warming rich enveloping the pasta work is perfecto it is so thin so silky so delicate and
35:11you're holding together quite a lot she's a hefty girl you have the yolk you have the buffalo ricotta you
35:18have the scampi and everything needs to be just so in order for that yolk to be just set but
35:25for the
35:26flavors to all come together as well the raviolo it's very tasty he called you the master of pasta
35:33you own that it's got high flavors subtle flavors the texture was really beautiful the egg yolk was
35:39creamy the sauce is what made it for me you've really extracted the sweetness out of the heads of
35:46the langoustine it's moorish the flavor's still in my mouth and i want another bite the texture of the skin
35:52on the side of the agua chili was amazing as well great job well done thank you thank you so
35:57much
35:57great job guys the feedback were positive when they cut the ravioli and the egg yolk kind of ran away
36:02there was definitely a big moment of relief we'd like to taste your dish your son and roy you have
36:1110
36:12minutes to prepare let's go oh this like here too actually these two okay yes we'll cook the fish
36:31okay who are you on the on the on the on 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 balance
37:24so i have the blooming sugar and inside i have the strawberry ice cream i made a chili parling inside
37:31and with the pear compost to balance the spiciness with it and start refreshing the as a dessert this
37:39challenge is about bringing heritage to the plate how did you go about achieving the challenge the idea
37:46is from my grandma's food when i was here she always cooked this for me when she needed to permit
37:53the soybean pest she always put in my blanket so i slip the soybean pest together so this i know
38:00it sounds a little bit weird but that's how she permits the soybean pest that is the sweetest thing
38:05i might cry i love that and mine is a culture heritage we have the blooming sugar for so long
38:12and no one
38:13is doing it now so that's why i was wanting to use this heritage cultures to present a dish with
38:19this
38:20technique so you're highlighting a dying culinary art yeah yeah the thing i really like about what you
38:26presented it really molds into the table you've really followed the color tone this is an elimination
38:34which means one team will be going home how would you feel if it were you everyone's really good so
38:41i want to hear yeshan do you want to go home no i don't want to go home i can
38:48see the hope for my future
38:51from this competition so it was really great time for me all right shall we taste
39:16whoosh
39:17whoosh
39:31within this bowl i can taste your history and your emotion the things that you can't express to us
39:38in any other way than through your food and it's making me feel that depth of emotion there is a
39:43deep
39:44sense of refinement about it but also the way the soybean paste has created this earthy fermented sense
39:51of roundedness fantastic and it's rare that i would say that a garnish would add a depth of flavor and
39:58experience to the dish but just that very fine chiffonade of scallions on top and the few drops of chili
40:05oil really gave a heat and a depth that finished the dish i thought that dish was just a thing
40:12to 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
40:20flavor after you crisp scales like that gently poached piece of fish and then it tastes like fish
40:26and chips on the top of it this 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 the thing i
41:04like about it it's super different you pulled off little sculpture out of sugar it's really nice i
41:09think it's a great dish as well i know that you are both of chefs of few words but your
41:14food spoke
41:14volumes of who you are and where you've come from you should feel proud of what you've represented on
41:19the table 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
41:46but for
41:46the flavors to leap off it at the end of today two teams will be going into the finale and
41:54one will be
41:54going home so let's see how you did julio and pierre your dishes spoke of bold modernity strong ideas
42:07executed with simplicity and style yeshan and roy you gave us plates that showcase time
42:15honored recipes with sophistication and soul your soybean snapper might have been the most perfect plate
42:24we have seen in the competition so far offering layers of depth and technique but most of all it made
42:33us feel
42:35tommy and danny you embrace 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
42:52we fear that giving us one more dish than you needed to you sacrificed an opportunity
42:58to perfect the 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 we are absolutely gutted
43:16to be seeing you go we gave everything we had and all the challenges and we're proud of what we
43:21did and
43:21i'm proud of you you know we did well yeah it's gonna take us a couple of days to get
43:26over it but i
43:28think we kicked us and all of the challenges i'm really proud of what we achieved yeah really proud
43:36julian pierre dashan and roy congratulations you are in the taste of art finale
43:43so rest up sharpen 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
43:55some we executed amazingly and some we can always refine but it's been an incredible experience and
44:00i'll cherish it forever good job thank you that was awesome eh welcome to the taste of art grand final
44:09one cook stands between you and claiming victory so benny sunak nice are you confident what you're giving
44:16us today get together so 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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