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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.
01:29But 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,
01:38it 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.
01:48We're asking you to reverse engineer your edible artwork
01:51to fit the frame.
01:52For 116 years, farmers have helped turn Kiwi houses into homes
01:58and transform dining tables into places where families
02:01don't just share food, they create memories.
02:04This time, these table settings,
02:07artfully curated by farmers, will be your canvases.
02:11Each team will select a theme at random.
02:14They are culinary voyage,
02:18modern minimalist,
02:19and 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, they're out of the box,
02:36which I love.
02:37I've done quite well so far,
02:39but 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.
02:51Julian Pierre?
02:53We have modern minimalists.
02:55Modern minimalists.
02:57Tommy and Danny?
02:58Culinary Voyage.
02:59Culinary Voyage.
03:01And Yashan and Roy?
03:02Modern heirlooms.
03:04Modern heirlooms.
03:06All right, everybody.
03:08The table is set.
03:09Once again, this is an elimination challenge.
03:13And at the end,
03:14there will only be two teams moving into the final.
03:17Whatever setting you have chosen,
03:19make a statement
03:20and show us why you deserve to be in the final.
03:24You have seven hours.
03:26Let's go!
03:34Three teams left.
03:35It's crunch time.
03:36It's anybody's game.
03:37Winning or losing.
03:38You are either going home
03:39or you are here to get amazed by another challenge.
03:43Yeah, yeah.
03:44And win the trophy.
03:45We're going to win this.
03:45We're going to win this.
03:46We're going to win this.
03:46Yeah.
03:47The magic ball.
03:47So for the modern minimalists,
03:50I'm still trying to do as clean as possible.
03:53For us, the idea is not over-thinking too much
03:56and going to...
03:57Perfection.
03:58Yeah, perfection in...
04:00Using two flavors, one flavor
04:02and 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 favor.
04:14Roy had an idea straight away
04:15because 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
04:24about 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.
04:35Roy will make one dish
04:36because we're from different parts.
04:38He will make the traditional consomme,
04:40but we're going to add some more fusion sides
04:43of like the western sides to finish.
04:46And with another dish I'm making now is sugar.
04:50So I will use hot pot spice to make ice cream
04:53and then make pearling with nuts.
04:56It would be cool to do ice cream for a dessert, huh?
04:59What?
04:59It would be cool to do ice cream for a dessert.
05:01Yeah, yeah.
05:02Like a Tamarillo, one or so.
05:04Yeah.
05:04Inspiration today, we've kind of gone on the verge
05:07of maybe being too exotic or heavy on the theater
05:10and some earlier challenges
05:11and maybe missing the mark on seasoning.
05:14Zain, have you got cookie cutters?
05:15Yeah.
05:16Just a nugget 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,
05:23but with the execution and the product in mind.
05:29So after I'm cleaning this,
05:30I'm going to put up the sauce straight away.
05:33Then I guess I'm going to 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
05:51was the soup that my grandma made when 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
06:03was 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,
06:08almost like a consomme with some cooked rice at the bottom.
06:11Using the quails, you get the flavours of that chicken soup,
06:14but 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,
06:24but just like bang flavours in the middle.
06:26Nice.
06:26That sounds delicious.
06:27I'm impartial to a rendang
06:29because it's where my family come from
06:31and those really rich, punchy, deep flavours
06:33are what makes a rendang incredible.
06:36And we are working on a dessert as well.
06:38Yeah.
06:38A dessert.
06:39Tamarillo, sorbet, little boysenberry jam.
06:41Kind of the memory of a gathering around the home,
06:44everything about home,
06:44especially winters in New Zealand.
06:46How are you bringing these flavours together?
06:48Because you're giving us
06:50disparate memories of family gatherings.
06:52So like simple on the outside,
06:54but then complex and with depth on the inside.
06:56No pressure, you've got Miss Rendang here now.
06:59Good luck, guys.
07:00Thank you.
07:00Thank you.
07:11So I'm making a sponge,
07:13like really thin layer of sponge for my dessert.
07:16So I will bloom the sugar,
07:18but inside of the sugar components will be inside.
07:22And I will make the sugar can see through,
07:25so the judge should able to see what have inside.
07:27But it's layered up.
07:29So I'm making the first layer now.
07:38Julia and Pierre.
07:40So 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
07:47and 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
07:59into fine dining and Michelin star and so on.
08:02Aqua chile.
08:02So we're going to do a rose of snapper crudo.
08:05Mm-hmm.
08:06With 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,
08:13just 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,
08:36not 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 kawakawa,
08:45to 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 gyok 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.
09:11Thank you.
09:12Thank you so much.
09:13Appreciate it.
09:14Thank you.
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.
09:22Yeah.
09:32Yeah.
09:34Yeah.
09:36Yeah.
09:36And then we got to cut the finger lime.
09:38For today's challenge, we are taking the dishes on a culinary voyage across New Zealand.
09:43And that involves the table seating, the cup of tea, the smell, all the 100 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 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.
10:13All right.
10:14Feel the bites.
10:17I'm fast freezing some kawakawa leaves, so to keep all the flavor inside,
10:22you 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?
10:50A fish dish.
10:51I'm curing snapper with kombu and a little bit of salt.
10:54A little bit like three hours resting in the fridge.
10:58The 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 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.
11:23Yeah.
11:24He used a traditional fever to do it and a modern way to plating.
11:28Incredible.
11:28So time-honoured flavours, modern interpretation of presentation.
11:33Yeah.
11:33Beautiful.
11:34That sounds delicious.
11:35What are you working on, Yashan?
11:36I'm doing a sugar, which is a dessert, a prey dessert.
11:40So I will make bloomin' 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 favourite.
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.
12:05Thank you.
12:07We definitely want to win, but we have really strong competition.
12:12Tommy and Danny, we 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 do maybe two of these, and then pitch like really small.
12:30Because if not, I'm not going to have enough kawakawa.
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,
12:51when it comes to creating a dish, you come up with the concept
12:53and then you think about how you want to present it.
12:56But we're really turning the whole challenge on its head
12:59by giving them a table setting or a table theme
13:02and asking them to create dishes that fit into that box.
13:07Do you think that's difficult for chefs to do?
13:09It's the opposite of what you're used to.
13:11When you create a dish usually
13:13and you provide the creative theme around that dish,
13:16they've got to flip it around.
13:18It's not difficult, but it's just a different direction.
13:21But they have to think smartly
13:22so they've got a really good cohesion together.
13:25Let's start with Julien Pierre, modern minimalism.
13:28I like the idea.
13:30The dishes sound delicious.
13:31I like that they're going into some of their Italian roots
13:35with the pasta.
13:36I love the idea of the Agua Chile.
13:38Using one colour tone on both dishes is really artsy.
13:41They're following their brief.
13:43It could be minimalism at its finest.
13:45So let's talk about Yashan and Roy.
13:47Modern heirlooms.
13:48What do you think of what they're cooking?
13:50Roy, he's using ancient recipes of Korea
13:53and so is Yashan, but in a really modern way.
13:56Their sounds quite funky.
13:58Those two work quite well together
14:00and they're super organised.
14:02I think they're the ones to keep an eye on today.
14:04We have Tommy and Danny
14:05and they're giving us a culinary voyage.
14:07It's super cool hearing about his 100-year-old grandmother
14:11and being inspired by her chicken broth as a child
14:15in a new, refined, provocative way.
14:18This team, they bring the heat every challenge.
14:21It's exciting looking at what they're doing
14:23and I expect a lot out of them today.
14:26I'm so proud to be standing here on the cusp of the finale
14:29looking at what they're doing.
14:30Let's hope it all works.
14:34I'm making the ice cream with shrimp pepper.
14:36That's the spice.
14:38You know, your smell is really strong.
14:42Really?
14:43Really.
14:44Wow.
14:48In a way, it's like a pasta,
14:50but probably not wise to do a pasta
14:53against the Italians over there, you know, so...
14:55Julia, how's my pasta looking?
14:57I don't know, I'll show you.
14:59I'll show you a bit how it's done.
15:01Are you guys doing pasta?
15:03No.
15:03All right, let's do it.
15:04We're doing pies.
15:05Get ready for this.
15:06Pasta pie.
15:07Pasta pie.
15:09If we're going to win,
15:09we're going to beat you at your own game.
15:11We'll be okay.
15:12No way.
15:14We'll be all right.
15:15If he's going to beat us on pasta,
15:16I will pay him a beer every day forever.
15:20We'll be okay.
15:22So I'm working on the sugar now.
15:25The edge will be cold down faster than the middle,
15:28so I will make sure the same temperature all the time,
15:32so they won't crystallize it.
15:36I'm having to keep this stuff good.
15:38I'm not sure if I can make it,
15:58but it's easy.
16:01I'm getting too big.
16:03I think the problem is just like,
16:03Because of my true happy.
16:03I definitely need to move on.
16:03Sí, sí, sí, sí, sí, sí.
16:34Sí, sí, sí, sí, sí.
17:22Sí, sí, sí.
18:03Sí.
18:04Sí, sí.
18:04Sí, sí.
18:04Sí, sí.
18:05Sí, sí.
18:07Sí, sí.
18:08Sí.
18:08Sí.
18:08Sí, sí.
18:32Sí, sí.
18:50Sí, sí.
19:00Sí.
19:01Sí, sí.
19:02Sí, sí.
19:02Sí, sí.
19:02Sí, sí.
19:03Sí, sí.
19:19Sí.
19:22Sí.
19:22Sí.
19:22Sí.
19:23Sí.
19:24Sí.
19:25Sí.
19:26Sí.
19:27Sí.
19:27Sí.
19:28Sí.
19:29Sí.
19:30Sí.
19:31Sí.
19:31Sí.
19:32Sí.
19:33Sí.
19:46Sí.
19:48Sí.
19:56Sí.
19:58Sí.
20:09Sí.
20:10Sí.
20:12Sí.
20:13Sí.
20:21Sí.
20:26Sí.
20:28Sí.
20:32Sí.
20:46Sí.
20:49Sí.
20:51Sí.
21:10Sí.
21:11Sí.
21:11Sí.
21:12Sí.
21:12Sí.
21:13Sí.
21:15Sí.
21:17Sí.
21:18Sí.
21:18Sí.
21:19Sí.
21:19Sí.
21:20Sí.
21:21Sí.
21:21Sí.
21:23Hay mucho emocionado a eso.
21:25¿Crees que ese es el más potente ingrediente que podría dar la edad?
21:29¿Crees que build algo desde el corazón o de la memoria?
21:31¿Puedo poner el esfuerzo y el corazón de la vida?
21:34Creo que hay un esfuerzo en la edición es muy importante.
21:36Lo que estamos haciendo aquí es que estamos haciendo simple en el exterior,
21:38pero luego en la parte de abajo es como una mezcla de culturas.
21:40Pero tengo una pregunta importante para preguntar.
21:44Si estás en la final, ¿cuál es el equipo de la finalidad con la finalidad?
21:49Creo que es alguien que está en la finalidad.
21:51Sí, sí.
21:52Porque tenemos los Silent Killers ahí y tenemos Team Toastranocos aquí.
21:56Yo creo que el pava con el choco de la edad fue realmente...
22:01La maestra de la edad.
22:02La maestra de la edad.
22:03Así que tienes los assassinos en la frente y tienes la wildcard aquí.
22:08Sí, creo que Josh y Bayley eran muy grandes contendentes,
22:10pero tú subes y luego estás.
22:12Una cosa que puede ser que estás fuera de aquí.
22:15Creo que es alguien que está en el juego.
22:16Bueno, no mistakes.
22:18Eso es.
22:19Sí.
22:22Sí.
22:28Oh, amazing
22:31Everybody is really motoring on
22:34And I'm excited
22:36The proof's going to be in what they give to us
22:39We need to see something brilliant
22:40Let's hope they bring it to the plate today
22:43Absolutely, these teams need to earn their place in the finale
22:46And from the smells in this room alone
22:50Everybody is pushing as hard as they can
22:52To produce the best possible food
22:53On the backbench, Tommy and Danny
22:56Tommy's got a lot of experience
22:58He's worked under some of the world's best chefs
23:00And it shows
23:01They're just dialing it in
23:03They're doing so many little techniques and recipes
23:05They work so well together
23:07Julia and Pierre, they did a tester of their raviolo
23:10And they were worried that the pasta was just a little bit too thick
23:14So they're making sure that they make those adjustments
23:17So that we get as thin a seam as possible
23:20So that we don't get raw or thick pasta
23:22I'm pretty sure being Italians
23:26They know how to make pasta
23:27And then finally, I'm a little bit worried about
23:30Yashan and her sugar work
23:32I'm so nervous for her that she
23:34Will not only be able to successfully blow her sugar
23:36But also create enough backups just in case
23:39She's a little bit of trial and error
23:40Sugar work like that
23:42It's not something you learn overnight
23:44Will it be enough to land Yashan and Rai in the finale?
23:49Still enough
23:50The last one was still cold down too fast
23:52So I need to work on my sugar a little bit more
24:12So today we picked the modern heirlooms
24:17And then we have to cook two dishes
24:18Then we have seven hours to cook
24:20And ten minutes to plate
24:22I'm a little bit scared
24:23Especially because it's sugar
24:25You never know
24:25When you put air inside
24:27You never know which part is going to bloom first
24:29I know I need to work more on the sugar
24:37Good to go
24:43All right guys
24:44You have ten minutes to go
24:45Clean down, box off
24:47And get ready for plating
24:49We should
25:00We should
25:01Too much jelly
25:02I think it's too much jelly from here
25:04Maybe I think a little bit of salt as well
25:05Salt and some kind of freshness as well
25:07Maybe underneath we put the dill or something
25:15Making a rose out of the snapper crudo
25:19We'll go like in the aqua chili dish
25:21So we're going to play really monochromatic
25:24Modern minimalist
25:27Then I'm just going to start making these quail cut
25:33I only break one
25:35I thought I'm going to break half
25:36That's giving me more chance to try before charging
25:52All right, time's up
25:55We have each half
26:00We're feeling pretty proud but nervous
26:02Yeah
26:03Because we know that
26:04You can't hide
26:05You cannot hide anything
26:06So everything has to be perfect
26:08But the flavor is like
26:09Yeah
26:10Boom
26:15Tommy, Danny, get ready
26:17You have ten minutes for plating
26:19Let's do this
26:20Let's do this
26:21Let's go
26:23You got the tarragon, Danny?
26:24Yes
26:25I'll just grab a plate, Danny
26:27Yeah
26:28That's good, eh?
26:31The broth is warming up
26:32The broth is warming up
26:33Yeah
26:34Cool, I'm checking back here
26:36I'll do the jelly
26:38I've just got this little quail egg roux
26:40Quail floss
26:41And then that's like a little flussy crumb
26:43This is a chicken soup jelly we made
26:49Why do we keep doing fiddly things, Danny?
26:52You like it
26:52Yeah, but then my hands start shaking
26:55So 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 for this tamarillo sorbet
27:08Pies are looking good, chef
27:09Beautiful
27:11These are some rand lang pies which we're going to finish with some mucket lime salt
27:28Today we set the table for a Sunday night dinner with the family
27:32We wanted to represent the multicultural melting pot that is New Zealand
27:35And what they bring to New Zealand cuisine
27:37On the surface you see simple chicken soup
27:40But it's in a different form
27:42So we did a cold tart
27:44Using the quails to elevate it
27:46And using the rest of the quails we made a broth
27:49We have some hot pies made up of rand lang and pork cock
27:52To finish your meal
27:53Tamarillo dessert
27:54We've made a sorbet, little boysenberry jam
27:57And torch marshmallows
27:58How do you feel about this challenge?
28:00Was it difficult for you to reverse engineer a series of dishes based on this table setting?
28:07When we saw the culinary voyage as our theme, I was super excited about it
28:11It's super bright, super colourful
28:12And I think that's what we want to reflect in our personalities as well
28:16Yeah, I hope you guys enjoy it
28:17You guys are nervous, I can tell
28:19Yes, yes
28:19Tell 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?
28:29That would be devastating
28:29But we gave it our best
28:30And the flavour first in this one, which you will hopefully see
28:33And detail, seasoning, all those little things
28:36We tried to make sure were perfect
28:54And the pleasure of seeing you
29:17La pequeña tartleta me recuerda a una versión textual de una versión fresca que mi mamá me hace cuando estoy
29:23enfermo.
29:24La brota es súper moerish, yum.
29:26Es rafinado, tiene un gran sabor.
29:29Me encanta la presentación, primero de todo, con esa llave de centro.
29:32Es rafinado, es rafinado, es rafinado, es rafinado, es absolutamente rafinado.
29:39Pero has chaneled that classic chicken roast on a Sunday afternoon,
29:43pero has done it in a way that is three-hat worthy, that is artistic and full of flavour.
29:48If I had to give one critique, I would say maybe the chicken and quail tart is on the edge
29:55of being a little bit dry.
29:57The broth, you're taking us to East Asia, maybe even Southeast Asia a little bit.
30:03Flavours like these are quite familiar to me.
30:05They feel warming, they nourish your soul.
30:09I feel very fortunate to have grown up with Singaporean parents because for me Rendang is home.
30:15I love that you've infused these two things together to bring us relatability across culture
30:22but still celebrate another part of New Zealand's migrant heritage.
30:27I love the pie. Seasoning is delicious.
30:31The tamarillo, I like the textures, I like the smokiness on the top is really cool.
30:36The sorbet, I love it because it's not too sweet, it's really smooth and silky.
30:40Light, bright, fresh, cold but still a bit of a treat because you have that beautiful praline on the top
30:47that gives a nutty sweet finish to it.
30:49I think you've done a very wonderful job.
30:51Thank you guys.
30:52Great job guys, really cool.
30:53Thank you.
30:54Thank you.
30:54That's my favorite.
30:55I think I'm proud of what we saw.
30:58Yeah, really proud too.
30:59We gave everything we could.
31:01Going first, it gives a benchmark to the rest of your competition.
31:05Like, okay, that is where we are sitting right now and that is what you need to beat.
31:09We got the eyes on the prize.
31:14Julio and Pierre, you're up next.
31:16You have 10 minutes to play.
31:18Let's do it!
31:21So nice and sweet.
31:25And that's going to go like inside the roses.
31:28Warming up the water for the raviolo.
31:31And then we get to cooking.
31:37We're almost there.
31:38One minute.
31:39Salt is good.
31:40Salt is good as well.
31:40Wait.
31:42Radio.
31:48Yeah, perfect.
31:49Good?
31:51It's perfect.
31:52Put on the plate.
31:53It's perfect.
31:54Yeah.
31:54Wait.
31:56You ready?
31:57Yeah.
32:09We have a snapper crudo with the aqua chile.
32:13And scampi and raviolo with the egg yolk.
32:16The moment we picked the minimalist, we thought to go back a bit of the beginning of our careers
32:21where everything was very direct and very simple.
32:24And thinking about dishes that we really sign in our brain.
32:28Minimalist, it was always like into my career.
32:30Like in the past 10 years, like working many Michelin star plays.
32:34So professionalist, really fine cut.
32:36Three, four ingredients.
32:38Well done.
32:38Temperature.
32:39Curing time.
32:40And not even for Julio, I think it was like quite easy.
32:43Yeah, I focus.
32:44At Tostanok, we have the same.
32:45The menu is just two flavors only.
32:47Each dish.
32:47Focus on that.
32:48And then we go crazy with techniques and things like that.
32:50He's the master of pasta, so you need to go for that.
32:54You're in the semifinals.
32:56All three teams got a lot of experience.
32:58Everyone's hungry for this.
32:59Do you feel that this today is going to push you into the finals?
33:03Do you feel like you've done something special enough?
33:07Well, it's an elimination challenge, so if there's any mistakes, we're going home.
33:20So I'm going to put the aqua chiller.
33:22One of the most important parts.
33:23It needs to be really cold.
33:25And you've got this nice and green vibrant color.
33:29It's beautiful.
33:30It's beautiful.
33:46Wow.
34:06The aqua chiller with the snapper, beautifully done in a rose.
34:10I love that dish.
34:12It's really tasty.
34:13I love the accent of the kawakawa.
34:15It makes it interesting.
34:16You've used something from your past and you've reinvented it.
34:20Super fresh, super vibrant.
34:22I love the texture of the fish.
34:25The sauce is a banger.
34:26Your version of an aqua chiller with a touch of Aotearoa in it is brilliant.
34:32The aqua chiller, I thought it was so impactful.
34:35You understood the brief in terms of artistry.
34:37You have this beautiful, deep white bowl.
34:40And inside it, you have this verdant, emerald water just shimmering around this gorgeous rose
34:47of snapper.
34:48And you can see little hints of what else might be informing the flavors going on.
34:54Moving on to the raviolo, you have something deeply complementary, which is the way we see
34:59black and white.
35:00You have something that is comforting, warming, rich, enveloping.
35:04The pasta work is perfecto.
35:07It is so thin, so silky, so delicate.
35:11And you're holding together quite a lot.
35:13She's a hefty girl.
35:15You have the yolk, you have the buffalo ricotta, you have the scampi.
35:19And everything needs to be just so in order for that yolk to be just set, but for the flavors
35:27to all come together as well.
35:29The raviolo, it's very tasty.
35:31He called you the master of pasta.
35:33You own that.
35:34It's got high flavors, subtle flavors.
35:37The texture was really beautiful.
35:38The egg yolk was creamy.
35:40The sauce is what made it for me.
35:42You've really extracted the sweetness out of the heads of the langoustine.
35:46It's moorish, the flavor's still in my mouth, and I want another bite.
35:51The texture of the skin on the side of the agua chili was amazing as well.
35:55Great job.
35:55Well done.
35:56Thank you.
35:57Thank you so much.
35:57Great job, guys.
35:58The feedback were positive.
35:59When they cut the raviolo and the egg yolk kind of ran away, there was definitely a big
36:04moment of relief.
36:09We'd like to taste your dish, Yashan and Roy.
36:11You have 10 minutes to prepare.
36:13Let's go.
36:14Thank you.
36:20Oh, this, like, here, too.
36:22Actually, these, too.
36:24Okay.
36:26Yes.
36:27We'll cook the fish.
36:30Okay.
36:31More on the edge.
36:34In the front.
36:35We'll cook the fish.
36:37We'll cook the fish.
36:37We'll cook the fish.
36:42We'll cook the fish.
36:45We'll cook the fish.
36:46We'll cook the fish.
36:46We'll cook the fish.
36:49We'll cook the fish.
36:51We'll cook the fish.
36:51We'll cook the fish.
36:53We'll cook the fish.
36:55We'll cook the fish.
36:55We'll cook the fish.
37:04We'll cook the fish.
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