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00:00We want you to show how food and story can merge together to become an edible fantasy.
00:07Wow.
00:07The winning team receives a huge advantage.
00:12Congratulations Tommy and Danny.
00:13You are safe from the next challenge.
00:17Welcome to Taste of Art's first elimination challenge.
00:23We've got to nail this.
00:24Yes we do.
00:24It's got water in it.
00:26Just not sealed properly?
00:27I don't know.
00:28I don't f***ing know.
00:30I do think it's just a little bit too safe.
00:32Sam, breathe.
00:34You are panicking.
00:35Bring it.
00:35You're here to win.
00:37And because of that, your time with us has come to an end.
00:57We walked in and I saw lots of chocolate bars.
01:01Yeah, I was pretty excited.
01:02I've got a big sweet tooth.
01:07The competition is tighter and tighter.
01:09I mean, everybody's got high level qualities and they're all trying to push as hard as they can.
01:14So you reach a point where tiny things can just mean you're going home.
01:18And that's the game.
01:20That's the game we're in.
01:21Hello, chocolate lovers.
01:24Welcome to Taste of Art's first elimination challenge.
01:29You have all impressed me so far.
01:32But this next challenge is going to test your temper.
01:37We like to call this challenge a chocolate lover's dream.
01:41Using Arturo's most iconic chocolate brand, Whittaker's, we want you to create a chocolate dish that is inspired by a
01:50heartwarming personal memory.
01:52It could be the sweet nostalgia of childhood, a rich reward of victory or romantically indulgent.
02:01This won't just test your technique, it's about storytelling through chocolate.
02:08Whittaker's chocolate might be our guilty pleasure, but today it's your ticket to staying in this competition.
02:15Your dish must speak in flavour and design, and it should have moments of pure theatre.
02:22Chocolate, you can do anything with it.
02:24It's an amazing ingredient with many techniques.
02:27It's going to show how creative you are.
02:31I look forward to seeing some elaborate, amazing dishes inspired by chocolate and art.
02:38I think we need to step our game up and do that little bit extra quirky weirdness unexpected.
02:44It's our first elimination challenge.
02:49So push hard and give us something incredible, inspirational and delectable.
02:56There's a lot riding on today because nobody wants to go home.
03:01Do they?
03:02No.
03:04Do they?
03:07Does that bother?
03:07Are you?
03:08Yes.
03:12It is clear that we're surrounded by some really talented chefs.
03:16Which makes us more hungry for victory.
03:18We've got to nail this.
03:19Yes, we do.
03:20Okay, grab some chocolate.
03:21Run.
03:21Okay.
03:26That's it.
03:27Yeah, that's it.
03:32So fast.
03:33Thank you.
03:34Coconut, good.
03:35Grandma loves coconut.
03:37Yeah, and dark gana, I think, is their best chocolate.
03:40Yeah, it's not so sweet.
03:41Yeah, I love dark chocolate.
03:44We're pretty confident with dessert.
03:46We're safe from elimination.
03:47But we still want to impress the judges with what we can bring today.
03:51We want to show them that we're not going to hang back on this challenge
03:54because that's not what we do.
03:56We're going to bring our A game again, you know.
03:58We can do it.
03:59Okay, here.
04:01Start with chocolate.
04:03You chop it, chop, chop, chop, really fine.
04:08I will use my pastry scale.
04:10I will temper some chocolate.
04:12When people think about chocolate, the first thing comes up sweet.
04:15So I will do a dessert.
04:19Everyone is really strong.
04:20So we play safe.
04:22So hopefully we stay.
04:29I'm going to do the cake first.
04:31So by the time I do the cake, you can do the ice cream.
04:35At our restaurant, we don't really do a lot with chocolate.
04:38There's no chocolate on our menu.
04:41But we have to play to our strengths because this is an elimination challenge.
04:44If we try to push too hard and if things go wrong and we have nothing to give to the
04:49judges,
04:50that would be a bigger problem.
04:52We're going to crumble and potato chips.
05:01This is for the truffle?
05:04Yes, that's for the truffle.
05:06We're going to start doing this.
05:08Power and chocolate.
05:09Something different, that's for sure.
05:12Now we're going to cook them old school in the shell.
05:16I mean, white chocolate, black food power.
05:19Perfect combo, I guess.
05:22The challenge and the way the judge think, we were like, okay, let's do something completely different.
05:29Let's change their perception about chocolate.
05:33We don't like normal things, so we just went for the complete opposite approach.
05:37Then I started doing the base of the stock for them.
05:40Yeah, yeah, go for it.
05:43I am tempering chocolates, weighing out cocoa butter, so I can get it going.
05:51Is that all the cocoa butter you need, though?
05:52Yeah.
05:53Oh, wow.
05:53So that amount of chocolate?
05:55Yeah, but that's going to take a couple of hours.
05:57Oh, wow.
06:07What's going on here?
06:09Lots of things to feel a lot of pressure today to not get eliminated.
06:13No one wants to be the first ones to go.
06:15No.
06:15No?
06:15Okay, so what is the dish that is going to keep you in this competition?
06:19My grandma's love for chocolate and also coconut is something that we're going with today.
06:24We're going to try and replicate the coconut slabs, so the little individual bars.
06:28Yeah.
06:29And then we're going to put a liquid center of the flavors of the coconut slab inside that will crack
06:34over the rest of your dessert.
06:35It'll be a composed dish, so paint me a picture.
06:38What are we going to see on the plate?
06:39A coconut jam.
06:40Yeah.
06:41To go with English rice pudding.
06:42If I've done well, you won't be able to notice the difference between a typical bar and our bar.
06:47Well, that sounds fantastic.
06:49I love the sound of the flavors.
06:50It sounds like you've got your work cut out for you.
06:53Shitloads.
06:55All righty.
06:56Stock for the powers is going.
06:59As soon as that one is ready, I'm going to put the powers to cook.
07:02The main flavor will be chocolate, chili and power.
07:05Yeah.
07:06Carpaccio ceviche style.
07:07Yeah.
07:07Wow.
07:08So a savory dish.
07:09Yeah.
07:09But I really love how you're taking this challenge and making it yours because, of course, we said it was
07:14a chocolate lover's challenge.
07:15Yes.
07:16But we didn't say if it had to be sweet or savory.
07:18Yeah.
07:18What are the biggest challenges for you in order to execute a dish that will keep you in the competition?
07:23The balance of flavor is going to be the main thing because, obviously, there are two such different flavors.
07:27Yeah.
07:28You've got spice coming in as well.
07:29We want some cassiter, the sweetness and spicy.
07:32So combine that together as well as the flavor from the power.
07:35It's quite difficult to balance with the chocolate.
07:38There is a little surprise as well.
07:39Entry with a surprise.
07:40Like a little sweet surprise.
07:42We don't like normal things, so.
07:43Well, neither do we.
07:45Amazing.
07:45Well, very, very excited to see how this all evolves.
07:48The smells coming from your bench already are very, very happiness-inducing, so.
07:54Yeah, I'm excited about this one today, so good luck, guys.
07:56Thank you.
07:56Thank you so much.
07:57Appreciate it.
07:58We definitely want to win.
07:59That's why we're here.
08:04Oh, yeah.
08:06Oh, yeah.
08:11We are doing a chocolate pavlova.
08:13Chocolate pavlova?
08:14Yeah.
08:14Awesome.
08:15I will make a New Zealand dessert with a white chocolate garnish.
08:19I will pipe some meringue upside down, so more high version.
08:23An upside down chocolate pavlova cake.
08:26Yeah.
08:27Whether or not you are from New Zealand or Australia, we love a pavlova.
08:31It usually signifies summer and celebration, so you're really drawing from nostalgia for
08:37this brief, which I really love.
08:38It sounds really cool, but if I can say one thing, don't ruin the perfect simplicity of
08:44why pavlova's good.
08:46Hold on to some of that, no matter what you do.
08:49Yeah.
08:49We will try our best not to get limited today.
08:52Wise words.
08:53Good luck today, guys.
08:54Thank you.
08:57Thank you.
08:59Oh, my goodness.
09:01It's got water in it.
09:03Details, young man.
09:05A savoury dish on an elimination.
09:08It was mildly boring to me.
09:10Your time with us has come to an end.
09:21Today's challenge is using the chocolate.
09:24We have six hours to cook and ten minutes to play.
09:28It's our first elimination.
09:30We don't want to go home yet.
09:33We want to stay to the final at least.
09:44Very excited to hear what you're going to be making for this chocolate challenge.
09:48For me and Tan, we had challenges in our childhood, different kinds.
09:51But whenever there used to be a birthday party in the neighbourhood or in school, we would
09:57step out and go, wear our fancy clothes, get a slice of chocolate cake, some potato chips,
10:03some soda.
10:04Yeah.
10:04And we want to create that 90s plate for you.
10:08It's a chapter from our lives.
10:10So the dessert will be in the book.
10:12And the book is our story.
10:14I guess all will be revealed in two forms.
10:16Absolutely.
10:16I look forward to it.
10:22Nasty.
10:29All right.
10:31The power is cooking.
10:32I've got 50 minutes.
10:38I'm loving what I'm seeing.
10:40Tell us what the dish is.
10:41Today we're going to do a dessert based on crispy chicken skin, chocolate, and parsnips
10:45and kumara.
10:46And then a chocolate chip cookie.
10:48Yeah.
10:48It makes it savoury and sweet.
10:49We want to create a dish that's like three meals in one bite.
10:52Well, you're immune today.
10:54Shoot.
10:54You can do whatever you want and you can push it right out of the box.
10:58The lima challenge was tight.
10:59You know, we thought Josh and Bailey's dish was strong.
11:02Everyone's picking their game up.
11:03Even though we're safe from elimination today, we're just going to still bring it.
11:06We're here to win.
11:07Absolutely.
11:07I want to see ever so slightly unhinged techniques and ideas going on here because this is really
11:14a unique opportunity.
11:16You look excited.
11:17Yeah, we are.
11:17We are, we are.
11:23We have to temperate the chocolate.
11:26Temperate the chocolate.
11:26To make the power shell.
11:27Yeah.
11:28That's enough for this, no?
11:29Otherwise, we're going to eat just chocolate.
11:32This challenge is chocolate and chocolate.
11:36I love a chocolate challenge.
11:38I think chocolate's interesting to work with because it has a lot of sugar.
11:42I need a real amazing balance when it comes to sugar.
11:45That can be a fall for someone when it's just too sweet.
11:48You've got chicken, chocolate, power, chocolate.
11:52Some of it's a bit of a stretch, so I hope it all comes together.
11:55I think what I am loving, there's pavlova, there's chocolate cake, birthday memories as
12:01well.
12:01I think that nostalgia is one of the most powerful ingredients that a chef can use in their food.
12:06Oh, totally.
12:06He's hoping they can combine that with huge creative and execute something that just blows
12:12our minds.
12:13I really want to see perfect gallery-worthy plates.
12:15I'm hoping we see some magic.
12:25How long to your coma?
12:26Yeah, I should be done in like two minutes.
12:27Yeah, sweet.
12:30The cake is in the oven.
12:31I'm going to start on the ganache now.
12:33The potatoes are boiling over there.
12:35Can you just keep an eye on it?
12:37Once it reduces a little bit, just let me know.
12:39We are good on track.
12:44Chicken skin in there.
12:46I'm intrigued.
12:48I'm very intrigued to see what Tommy comes up with.
12:50I think he's the one to be in this competition so far.
12:53Chocolate and chicken doesn't sound right in my head, but it might be crazy enough that
12:58Vaughan likes it because he's also quite crazy.
13:01It's super close, that skinner.
13:06The power shell.
13:08Just chuck it in.
13:09The white chocolate.
13:11I dip into nitrogen.
13:13See now if you can peel it off.
13:17Boom.
13:17Oh yeah, that's perfect.
13:18We own it.
13:19That's pretty cool.
13:21Oh my goodness.
13:23Do we have chocolate power?
13:25Yes, ma'am.
13:26Are these garnish elements that you're working on?
13:28Just a little surprise afterward.
13:29Okay.
13:30Chief, I've got double glasses.
13:32No, I love them.
13:33It adds a scientific edge to what you're after.
13:36Okay, safe.
13:37You're very safe.
13:38Talk to me about how the elimination is playing on your mind.
13:41We didn't think about that anymore.
13:43We just think about what we do.
13:43So we're just focusing on what we are doing.
13:45When you cook with that effortless focus that you've worked so hard to achieve, that's when
13:50the best food comes out.
13:52So yes, it is an elimination.
13:53Yes, you should think about that.
13:56But also, just show us who you are on the plate.
13:59We just got to be us.
14:00Great.
14:00As long as you're heroing the chocolate, I'm happy.
14:03Yes, ma'am.
14:11This is the first one.
14:12Yeah.
14:13I will make this upside down.
14:14So I want these tips more high.
14:16That's why I made the second one.
14:21That's the cookie dough right now.
14:23That's my bra.
14:26Get your mold out.
14:30It's going to open all of them and find the best ones.
14:33It's like surgery.
14:38That's a 10 out of 10.
14:39Oh, wow.
14:40That looks cool.
14:41Today we're using as many as possible.
14:43Fail to prepare, prepare to fail.
14:46It was so inspirational.
14:51I would like just a little check-in on how your grandmother's legacy is going here.
14:57Bailey's doing grandma proud by making her special rice pudding.
14:59Fantastic.
15:00It's rich.
15:01It's warming.
15:01It's comforting.
15:02It's velvety.
15:03That part of it's looking really fantastic, but let's talk about chocolates.
15:07We've got so many different chocolate components on this.
15:09Talk to me.
15:10I'm not a pastry chef.
15:11It's kind of, you know, shooting myself in the foot.
15:13We'll see.
15:15Oh, we're doing aerated chocolate.
15:17Yeah, fantastic.
15:18We love that.
15:19This one here you can try if you like.
15:21Oh, yeah.
15:21So this is a chocolate and coconut consummate.
15:24That's hopefully going to go in the centre of your Whittaker's bar.
15:26Ah, so this is going to be the liquid centre.
15:28If it all goes to plan.
15:30I'm currently tempering the cocoa butter.
15:32Mm-hmm.
15:32So bringing that up super, super slowly, then adding it to our really dark chocolate here.
15:37Mm-hmm.
15:38Into our Whittaker shells.
15:39Yep.
15:40Consomme, freeze, set, pop, and then re-wrap.
15:44That's a lot of elements to get done.
15:46That's just one element.
15:47Yeah.
15:48Will you get it all done?
15:49I think so.
15:50You think so?
15:51Or you know so?
15:52It's just a waiting game for this.
15:53Fingers and toes are crossed.
15:54How are we feeling about this being the first elimination?
15:57A little bit worried.
15:58Yeah.
16:10For the dark chocolate truffle, I make small balls, a bit of oil.
16:16Today's challenge is to create a chocolate dish inspired by personal memory.
16:21And this is the real taste of art.
16:23Pain, brush, and all.
16:25Today is an elimination.
16:27You feel a bit more pressure on it.
16:29Yeah.
16:29We have to do the best as we can.
16:31So the flavour is going to be our focus, obviously.
16:34Yeah.
16:40Chocolate time.
16:42It's go time.
16:43What's going on over here, man?
16:44I'm literally about to do my moulds.
16:47Oh, I come at the right time.
16:48Just put a little bit of extra nerves around you, eh?
16:50Absolutely.
16:54I'm going to try and copy the coconut slab,
16:56but you're going to get a surprise in the centre
16:58rather than just a block of chocolate.
17:02Just to let you know, Chef, just in case you missed it,
17:04it's got water in it.
17:06That one.
17:09Oh.
17:09You see it?
17:10No, I didn't, but okay.
17:11So on the side, there's water,
17:13and then I'll f*** up your...
17:14My chocolate, yeah.
17:14Keep your eyes open.
17:15It's all about those little details, young man.
17:27The potato chips are underway.
17:31We made potato starch.
17:33Spread it out, dehydrated for three hours.
17:36These are going to be transparent
17:37with a little bit of herbs and flowers in it,
17:40so you'll be able to see through the chip.
17:44Just put everything.
17:48Look at this lovely teamwork going on here.
17:51How is your chocolate pavlova going?
17:53We're waiting for the meringue to be cooked
17:55because I don't want to fully cook it.
17:56I want to start soft inside.
17:58That's what actually pavalova is.
18:00Exactly.
18:01You want to have that crisp exterior,
18:03the chewy interior,
18:04and then all of the goodies that it holds up as well.
18:07Yeah.
18:07Do you do a lot of pastry in your line of work?
18:09Actually, it was an accident when I started pastry.
18:12Really?
18:13I was doing my internship.
18:14I go to pastry section first.
18:16Yeah.
18:16I got a shot of staff,
18:17and that's how I started my career.
18:19I'm really happy I have a pastry background now.
18:22Fantastic.
18:22It actually helps me a lot now.
18:24Are you thinking about this being the first elimination?
18:26I'm kind of nervous.
18:28I haven't worked in pastry section,
18:30so I fully trust Yashana.
18:31Yeah.
18:32So if Yashana asks anything, I do it.
18:35Well, today is all about working together
18:38as cohesively as possible.
18:39And bring us the spirit of the pavlova
18:41that we all know and love.
18:42Okay, goodbye.
18:44A cookie?
18:45I think the colours on that look good.
18:47Chocolatey?
18:47Chocolatey, generous.
19:02I just cooked pavlova.
19:04They steamed very slow in their own shells.
19:06Super flavourful.
19:08I'm going to slice the pavlo.
19:10Yeah.
19:10Now we can start cutting.
19:15I'm painting the pavlo.
19:16Yep.
19:17I'm going to put spirulina and go the pavlo.
19:19Gold.
19:19That's awesome.
19:21Yeah, we're making some mini pavlova.
19:23This is definitely the coolest thing I've seen today.
19:28Thank you.
19:28It looks very similar to the colour,
19:31and you've even got little holes in it.
19:32Yeah.
19:33Yeah.
19:33I like that.
19:34This is very artistic,
19:35but I'm a little bit jealous of this.
19:37Having a compliment from another chef,
19:39especially from someone like Bon,
19:41oh, wow, okay.
19:43That's mean we are doing something cool.
19:45We are not from here honored ingredient-like powers.
19:49Yeah, definitely meaningful.
19:50Yeah.
19:59The line, Fraser.
20:01Right.
20:09Yours.
20:10Perfect.
20:12Check it out.
20:12I'm really happy with the cake,
20:14because it's so soft.
20:16What is something about this challenge
20:18that you need to stay focused on
20:20in order to not be eliminated?
20:21I have to make sure that it looks very refined,
20:25very elegant.
20:25Yeah.
20:26I have done the funky and maximalism and everything,
20:30but I think it's time to show
20:31that we can be refined as well.
20:33The power is in the nostalgia in this dish,
20:36and if you can really convey that feeling,
20:39but also show us something we've not seen from you yet,
20:42that would be a pretty good way to fight for your place
20:45in this competition.
20:46Yeah.
20:54We're going to use those ones,
20:55because those ones are soft.
20:57Then we'll have the fresh fruit to dize it.
21:00Just dize small daze, really small daze.
21:02Yeah.
21:03You don't want something sweet,
21:04because the meringue is sweet.
21:06You want the sour things.
21:10What I might do,
21:11the lid and then put them on.
21:24Look at that.
21:25Is that not the best chicken skin you've ever seen?
21:27Yeah, so that's been rendered down in chicken fat.
21:30We're just going to dry that for a couple of hours.
21:32Super crispy chop,
21:33that's really some burnt hazelnut salt.
21:35What is it like to cook with immunity
21:37in your pocket today?
21:38It's a relief,
21:39but there is no chill day in the kitchen.
21:41No chill day in the kitchen, never.
21:43Not even when you're safe.
21:44No.
21:46We want to still rattle the nerves
21:47of the other contestants.
21:50I think Julia and Peri are our biggest competition.
21:53The power with the white chocolate,
21:55that's called chef thinking.
21:57Further out the box,
21:58taking bigger risks.
22:00I'll be scared if I didn't know
22:01we were safe today.
22:04I think it's safe to say
22:06that for the four teams
22:07that are facing potential elimination,
22:09nobody wants to be the first to go home.
22:11No, you never want to be the first.
22:13Is there anything that's making you a little bit worried?
22:15Yeah, Sean's dish.
22:17I'm hoping that the plating looks really, really good.
22:20And then thinking about Ankita and Tan
22:22down the back there,
22:23the idea of 90s nostalgia on a plate,
22:27do you think they'll be able to bring the refinement
22:29that maybe they've been lacking
22:30in the competition so far?
22:32I'm a little bit nervous about it,
22:33seeing how are they going to
22:35make that idea into something
22:37that's super creative, fun and artistic.
22:40I'm not too sure,
22:41so I'm up in the air on that one.
22:43What are you thinking about Josh and Bailey?
22:45I'm hoping it looks amazing.
22:47A chocolate bar and a wrapper, I don't know.
22:49I like that because it's sort of
22:51that trick of the eye
22:52where it looks like one thing
22:53and it's actually his take on this coconut slab.
22:59You can definitely see
23:00the pressure on their faces.
23:02They really don't want to be the first to go home.
23:04They want it.
23:07I'm not the truth.
23:09Put the lid on.
23:13Just not sealed properly?
23:15No.
23:16It's just not on at all, is it?
23:19It's not terrible.
23:20No.
23:21It's not great.
23:23I don't know.
23:25I don't f***ing know.
23:27The coconut slab,
23:28such an integral part of our dish
23:29that if this doesn't work out perfectly,
23:32then it'll all fail.
23:34Flop.
23:35Yeah.
23:37Just think,
23:38if you can do this,
23:40then what can't you do?
23:41I know.
23:42Well, I can see what's going on around me,
23:44and it's...
23:45Today is not the day to worry about
23:46what other people are doing.
23:48Today is the day to focus on
23:50what's happening at your bench.
23:52There's a lot riding on today.
23:54The competition's getting harder.
23:56It's making me more nervous.
23:59I don't want this to be
24:00the end of the journey for us.
24:13Today's challenge is to create
24:15a chocolate dish
24:16inspired by my personal
24:18heartwarming memory.
24:19Everything is still...
24:20Chilling.
24:21Chilling.
24:21So we just wait.
24:22We're just waiting.
24:23When it comes down to
24:25the six hours,
24:26especially with chocolate,
24:27there's a lot of waiting around
24:28and setting involved,
24:29and so six hours
24:30does become very short.
24:33All right, guys,
24:34you have 10 minutes to go.
24:39We have, I think...
24:41Try this kawakawa chocolate.
24:49Can't breathe.
24:50You're panicking.
24:51Just breathe for a second.
24:54Oh, it's like fruit leather.
24:56Can I eat this?
24:56Yeah, raspberry comes from me.
25:00Maybe thick.
25:05I hope I can get it out of my teeth.
25:07That's so up there.
25:14I am picking out
25:16the most puffed rice
25:17that I can possibly find.
25:38I think that should be better.
25:40Yeah, take it out, bro.
25:41Do a little rush.
25:44No, it's more, it's way smaller.
25:48It's way smaller.
25:48I think it's way smaller than it is.
25:51Perfect.
25:52Wow.
25:53It's really good.
25:58White chocolate and power.
26:00We love food that confuses your brain,
26:02but still works.
26:04Zero.
26:06And we know it's kind of work
26:08in our crazy minds.
26:10Good way.
26:11Yeah, better.
26:11All right, teams.
26:13Your six hours is up.
26:15Each individual team
26:17is now going to have
26:1810 minutes to play.
26:20To impress me this time, Vaughn,
26:22we just want to go bold.
26:25Ankita and Tan,
26:27you are up.
26:28You have 10 minutes
26:29to give us
26:30your chocolate world.
26:32Go guys, let's go.
26:41The lemon curd,
26:42you always hit?
26:43Yeah.
26:43Faster.
26:44Faster.
26:45Yes.
26:47And then in two piping packs.
26:58And now I'll varnish this.
27:00Use a stick.
27:03And then
27:04we do the ice cream.
27:06We put the chip on.
27:09We're ready.
27:15Aw.
27:20We have had
27:21some difficulties
27:22and challenges
27:23growing up,
27:24both of us.
27:24Sometimes we would
27:25look for an escape,
27:26just like the characters
27:27do in fairy tales.
27:29This is a
27:30black chocolate cake
27:31with some praline
27:32in the centre,
27:34with chocolate ganache
27:34on top,
27:35a lemon curd,
27:36coconut crumble,
27:37and a classic
27:38vanilla ice cream
27:40and some potato crisps.
27:42They're always
27:42part of the birthday.
27:44That's your 90s birthday plate
27:45for you to enjoy.
27:47Happy birthday.
27:49So this is
27:50a Whistaker's
27:51chocolate challenge.
27:52Are you confident
27:52that you've incorporated
27:54and heroed chocolate
27:55enough
27:55to meet the brief?
27:56The hero of the dish
27:57is the chocolate cake
27:59and every other element
28:00just complements
28:01that hero.
28:03Does it make you nervous
28:04that you might go home?
28:05Yes, of course.
28:07Absolutely.
28:09All right.
28:10Let's try this, huh?
28:13Let's try this, huh?
28:42I love this story.
28:44It's very special
28:45when you can give someone
28:46a great memory
28:47from your childhood.
28:50My favourite part
28:51of the dessert
28:51was when I bit the chip
28:53and I get that really cool
28:54curry leaf flavour
28:55through it.
28:56The cake's good
28:57but it's just
28:57too sweet for me.
29:00There's some fantastic
29:01textures going on
29:02from the most elegant
29:03potato chip
29:03I've ever had in my life
29:04to that rich density
29:06of the cake,
29:07the zessiness
29:07of the lemon curd.
29:09It was really sunshiny
29:10and kind of almost
29:11puckeringly sweet
29:12which is lovely.
29:13In terms of chocolate,
29:14it's definitely there.
29:15It meets the brief
29:16of being something
29:16that celebrates chocolate.
29:18But does it elevate chocolate
29:20the way that we were
29:20hoping for?
29:22That bit I'm still
29:23I'm still thinking about.
29:27Thank you, guys.
29:29Thank you.
29:30After hearing
29:31the judges' comments,
29:32I'm nervous
29:33because it clearly
29:36seems like
29:37we are in the danger zone.
29:39Tommy and Danny,
29:41show us your chocolate.
29:47Are you making the base
29:48for the plate?
29:49Yeah, I'll just chuck the chocolate
29:50with parsnip custard,
29:51chicken skin crumb.
29:53Still want to win this.
29:58There's my chocolate chip cookie
29:59with some lemon curd.
30:01I reckon you can brulee it?
30:02Yeah, go for it.
30:06Coming up.
30:07Coming up.
30:13So my story
30:14takes me back to my childhood,
30:16Christmas Day in particular.
30:17There was always
30:17a roast chicken dinner.
30:18We had to hang chocolates
30:19off the Christmas tree
30:20and I used to wake up early
30:22before everyone else
30:22and go steal the chocolates.
30:25In our dish,
30:26we have chocolate brownie,
30:27chicken fat toffee,
30:28parsnip custard,
30:29roasted kumara ice cream,
30:30a hazelnut mousse,
30:32crisped parsnip
30:32with roasted yeast,
30:34chicken skin crumb
30:35seasoned with brown butter
30:36and then puffed caramelised
30:37white chocolate.
30:38And for my part,
30:39a chocolate chip cookie
30:40with some lemon curd brulee.
30:42I think we gave
30:44100% for this one.
30:46So safe or not safe,
30:48you cook the same way.
30:49Yes.
30:51I'm going to start
30:52with the chicken skin.
31:07Cheers.
31:09Cheers.
31:19¡SuscrÃbete al canal!
31:40The technique on all the textures is really cool.
31:43Your mouth's popping in all these different directions.
31:46It's like you got invited to Willy Wonka's roast family dinner.
31:51And I think that's a gangster cookie right there.
31:54That's good. I love how it's gooey in the centre.
31:57It's whimsical, it's childish, it's wrong.
32:02But it tastes delicious.
32:04Congratulations, guys.
32:05Thank you very much.
32:05Thank you.
32:08Julio and Pierre, you're up next.
32:10Let's go.
32:11We're on.
32:13Got hegemony, chilli, power, white chocolate.
32:21Try this.
32:25I think that's good.
32:26Yeah.
32:27Spicy. Spicy and a touch of salt.
32:29Ready?
32:30I'm ready here as well, almost.
32:31Yeah.
32:31Go with the sauce.
32:33I'm going to start doing the baby powers then.
32:35Which one do you think?
32:36This one's?
32:37Yeah.
32:37Go for it.
32:47Yeah, that one.
32:49Okay.
32:50Let's go.
32:56Oh, the smell.
32:58Awesome.
32:58This dish, it's a childhood memory.
33:02After having a dip into the sea, my mum used to give us a little snap of chocolate as a
33:06snack.
33:07Power is a product from New Zealand and it's fantastic.
33:10We connect that into white chocolate with some chili.
33:13And we have our painted white chocolate baby powers with some white bear caviar, finger lime and seaweed chocolate truffles.
33:21You guys have given us something that I'm really excited to try.
33:26Thank you.
33:26Thank you.
33:28Thank you.
33:39Cheers.
33:45Gentlemen, you took a huge risk today.
33:49This is a chocolate challenge and we really demand that chocolate is the hero of the dish.
33:56By presenting a savoury dish on an elimination, by presenting a savoury dish on an elimination, that takes some guts.
34:12Gentlemen, you took a huge risk today.
34:15This is a huge risk today.
34:16This is a huge risk today.
34:35Thank you.
34:36Thank you.
34:37Thank you.
34:43But boy, did it pay off.
34:57Thank you.
35:00Thank you.
35:05Thank you.
35:12Thank you.
35:27Thank you.
35:29Thank you.
35:30Thank you.
35:31Thank you.
35:42Thank you.
35:49Thank you.
35:52Thank you.
36:08And what is it?
36:19Guys, thank you.
36:24Thank you.
36:27Good.
36:33Thank you.
36:35Thank you.
36:37Nothing.
36:51So you're not going home?
36:54Okay.
37:16Everybody in every household in all of Aotearoa and even Australia, they know a pavlova,
37:23but I think you've really kept the spirit of what a true pavlova is.
37:28This being a chocolate challenge, I was a little worried whether or not you'd be able
37:32to feature the chocolate, but I think you've done that.
37:35The ganache brings in that chocolate experience that I was really hoping for.
37:41And then taking these beautiful little meringue kisses and turning them upside down, what you've
37:45effectively done is subvert the expectations of pavlova, but in the most surprising and
37:51beautiful way.
37:51I think you've done a fantastic job.
37:53Thank you.
37:54Thank you.
37:55It is a delicious dish, acidity, the sugar's on point, a little pepperiness, all the different
38:01textures, really great, but I think it was mildly boring to me.
38:07I do think it's just a little bit too safe.
38:10I would like to see something more extravagant or something that blew my mind a little bit
38:14more.
38:16This is a taste of art.
38:17Don't hold back and be subtle.
38:19This is a chance to showcase your stuff in a real artistic, out-of-the-box way.
38:25I want to see a little bit more from you guys.
38:27Yes.
38:29Yes.
38:30We're nervous.
38:31A little mistake can eliminate you.
38:33So, I feel like it's definitely going to be us.
38:37All right, Josh, Bailey, you're up next.
38:40You've got 10 minutes.
38:41All right.
38:42Let's go.
38:42Yeah.
38:43Woo!
38:44With the rice pudding, a whipped curd folded through the last minute, just so it's extra light.
38:53We've got a teaspoon of the puffed rice over the top, just so we've got that texture.
39:01Oh, here we go.
39:03Feeling nervous, tough towards the end there, feeling really happy with the product that
39:08we've produced.
39:08Hopefully the judges enjoy it.
39:18Today, I've taken you back to a fond memory of my childhood.
39:21My grandma loved chocolate and coconut, so I put them together.
39:25In your coconut, you'll find grandma's rice pudding with some puffed rice and chocolate
39:29bubbles.
39:30And then we have replicated the coconut slab, and inside there's a little surprise of a
39:34coconut slab consomme.
39:39Look at that.
39:40So I'm breaking this.
39:41I would smash it with the spoon, Chef.
39:43Put it on your dish, and then give it a good whack to release your consomme over your dish.
39:52There we go.
39:53That was a one.
39:54Nice.
39:55Oh!
39:57That's cool.
39:58That was fun.
39:59Action.
40:00Go again.
40:02Go again.
40:02Go again.
40:03Go again.
40:04Go again.
40:05Go again.
40:05Go again.
40:06Go again.
40:07Go again.
40:17Perhaps the most important part of bringing this beloved chocolate icon to life is a little
40:24bit of nostalgia, and I really feel like you brought that today.
40:29The elements themselves are beautiful.
40:32From the airy chocolate to the rice pudding being really rich and comforting, and a bit
40:37of a hug in a bowl as well.
40:38All of these elements come together in a really complimentary way.
40:42And then cracking the liquid consomme over the top, I thought that was a really lovely way
40:47of conveying a chocolate dish with all of the theatre and all of the art that we expect.
40:52Well done.
40:53Thank you.
40:54The concept that you have, I've been a little bit nervous about it.
40:59I was thinking, remaking a chocolate bar, maybe it's going to be a little bit boring.
41:04But I really, really enjoyed it.
41:07Heaps of textures, cool techniques.
41:09Yes, it's childish, but in a really cool way.
41:13I feel like a little kid in the candy store.
41:16Great job.
41:17Thank you.
41:18Thank you.
41:18Well done.
41:19See you guys.
41:21Really relieved that they enjoyed the chocolate bar.
41:23They got it out without breaking it.
41:25The comments were great.
41:26I couldn't have asked for anything more.
41:34We asked you to create a chocolate lover's dream and boy did you deliver.
41:41You wielded nostalgia as a vital ingredient in your dishes and presented us with a dish
41:47chock full of wonder.
41:49What really surprised me was the way you use the chocolate in both sweet and savoury applications.
41:58But this is an elimination.
42:07Ankeeta and Tan.
42:09Yashan and Roy, please step forward.
42:22Thank you for sharing your childhood memories with us.
42:26You wove your stories into your food beautifully, but your dish read a little sweet.
42:33Yashan and Roy, your flavours and technique were on point, but in terms of concept, you played
42:40it a little too safe.
42:43Ultimately, it came down to the balance of the dish.
42:49And because of that, Ankeeta and Tan, your time with us has come to an end.
43:00Thank you so much for bringing your skill and your expertise and your flavours, most importantly,
43:04into the kitchen.
43:05Have you enjoyed your time with us?
43:07Yeah, absolutely.
43:08Yeah.
43:09We had a blast.
43:09Thank you.
43:10What will be the memory that you take away from this kitchen?
43:13Meeting all of these wonderful chefs, you guys, it has been wonderful.
43:19Yeah.
43:19Thank you for having us.
43:20Thank you.
43:20Amazing, guys.
43:21Thank you.
43:23Thank you.
43:24Thank you.
43:26I'm really grateful because the judges want you to push beyond what you can do, beyond
43:32your own capabilities in a restaurant.
43:34I feel good that now my mind can work in different ways.
43:37And I also feel really good that I was able to bring Tan here.
43:41He will have so much to take away from it.
43:44And the same applies to me.
43:45It's a great experience.
43:49Each team must craft three distinct fine dining snacks that integrate Best Foods mayonnaise
43:55into your elevated and artful creations.
44:01Did I just hear a little bit of a bickering?
44:04Yeah, but I needed the sink.
44:07You could have made it look more elegant.
44:10That's like bending my brain in a really good way, which is exactly what we want.
44:15Congratulations.
44:16You are safe from the next challenge.
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