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00:00Each team must craft three distinct fine dining snacks.
00:04Your inspiration is from the bounty of New Zealand's ocean.
00:08That's bending my brain in a really good way, which is exactly what we want.
00:13The team that impresses us will be safe from the next elimination.
00:17And that team is Nishan and Roy.
00:20This challenge is dedicated to the art of preservation.
00:24These have got all the flavour from the earth.
00:26Yum. We want to see something spectacular, but most importantly, taste something spectacular.
00:32One team will be going home.
00:34I don't want to go home.
00:35It's dry. It's overcooked. Your time with us has come to an end.
01:01We saw the pantry, there was like some charcuterie.
01:04Yeah.
01:05Kind of vague for us, so we didn't really connect any dots.
01:09Kia ora, everyone. How are we feeling?
01:11Good.
01:11Pretty good.
01:13Yishan and Roy, how are you feeling about being safe from elimination?
01:17So we're still going to do our best.
01:19Yeah.
01:19Yeah.
01:20Still going to do our best.
01:21We're lucky.
01:23We just feel lucky.
01:26Today we're celebrating another iconic Kiwi brand.
01:30Its influence on Kiwi kitchen spans over four decades and is a proud recipient of numerous design awards as well.
01:38It's Click Clack, your handy kitchen companion.
01:42From gadgets and appliances to neat storage solutions, Click Clack turns kitchen chaos into order.
01:49Before Click Clack entered our kitchens, food preservation was a different kettle of fish.
01:56You could smoke things, cure things in salt, confine, pickling, fermenting.
02:02These were all techniques that were used for many different cultures over the world for many generations to preserve food.
02:10And also in doing that, they discovered flavour.
02:14With that in mind, this challenge is dedicated to the art of preservation.
02:21Each tea must create two dishes where the hero element in each is made using a traditional method of preservation.
02:28Think confit, curing, pickling, fermenting, smoking.
02:31The world is where I start.
02:33Now I love all of these techniques.
02:35A lot of it's the base of the flavour that I use in my kitchen.
02:39We expect beautiful art, cool, creative combinations with layers of flavours that are going to blow our minds.
02:47Preservation and fermentation is something that we do very often at Aoster.
02:51I think this is going to be a great way to display the techniques and skills that I've learned over
02:55my years, so I'm excited.
02:58As always, we want to challenge you to present your dishes in a way that breaks the restaurant mould
03:04and blares the line where food meets art.
03:08At the end of the day, one team will be going home.
03:12I am super nervous. If one element could go wrong, it would be us going home today.
03:18Yeah, don't want to go home today.
03:19I do not want to go home today.
03:21So it's time to dial in and give us everything you've got.
03:25You have seven hours to create your dishes. Let's go!
03:33Today is an elimination, but every challenge for us we take as 120%.
03:38We have to do the best as we can.
03:41I was thinking we can make ash and basically use that as a preservation technique.
03:46Cleaning the first thing.
03:47Cleaning the bird and pulling the coffee.
03:49Okay.
03:50Apply it on an easel.
03:51Okay.
03:53Like art.
03:54Yeah, like art.
03:55Taste of art.
03:56Mmm.
03:57Starter, right?
04:03Shlops, shlops, shlops.
04:09The way we decided to go for the two dishes were to connect a bit of our background stories.
04:15Charcuterie in general has always been in my life as in his.
04:20I'm gonna get these.
04:21Hungry kumras handling.
04:23Yeah.
04:24I'll get the fire going.
04:25We've got a deer offal dish.
04:27This is the deer heart, liver, and then deer sweetbreads.
04:32It's a thyroid gland just here.
04:38This mountain bird is already being cured in salt.
04:42That's how Maori people preserve the bird itself.
04:48I will confit and make a croquette and have the stuff inside.
04:55I'm building a hangi.
04:57So we have some wet soil, wet cloth.
04:58These little baby kumras are gonna go into the oven.
05:01And all that soil, the moisture is gonna steam and permeate through the vegetables.
05:05So you get really earthy-flavored kumras.
05:13How much do we say we add miso?
05:15Just a spoon.
05:17That and then we taste.
05:19Slowly.
05:22Good morning.
05:23Good morning.
05:23Good morning.
05:24Tell us what the dish is.
05:26Over here I'm doing a kingfish.
05:28I take off some ribs, almost like a piece of meat.
05:31And we're gonna preserve into a confit duck fat.
05:34So that's your preservation side.
05:35That's our...
05:36We have many, many elements.
05:38Yeah.
05:39He's gonna do the fermented mushroom cremo with miso caramel,
05:42candy, crispy enoki.
05:44You're leaving no stone unturned when it comes to incorporating
05:48preservation into every element of your two dishes.
05:50We're gonna play 120% this time.
05:54Just like flavor, flavor, flavor, flavor.
05:55I wish you luck today.
05:57Yeah.
05:57Thank you so much.
05:58Appreciate it.
06:03This is a stag that I shot up in Mount Tapanuku a couple years back now.
06:08Something I'm pretty fond of doing as much as I can.
06:14There you go.
06:20Glue everywhere.
06:21Yes, yeah.
06:23This is for EXO, which is basically the building block of a scampi course.
06:27The EXO sauce, that's cool.
06:28Just keep rocking on that.
06:29Yeah.
06:30Hello, Tommy and Danny.
06:32Hi, guys.
06:32Tell us about your preservation challenge dishes.
06:35So we have come down to two different types of preservation.
06:38So we're gonna do a confit and ash preservation.
06:41We're gonna start off with a hangi.
06:42So we've got some kumara in the oven in between layers of soil and towels.
06:46Yeah.
06:46That's gonna give it a really earthy depth of flavor.
06:48And then to finish, we're gonna do an umu.
06:50The good way to preserve them is to dip them in wood ash.
06:52Yeah.
06:53Umu being from Samoa, right?
06:55Yes, yeah.
06:55So hangi is cooked under the soil, under the earth.
06:58Umu is above ground.
06:59Umu kumara or kumumara.
07:01Kumumara.
07:02Then we're gonna do a confit on a scampi, which is coated with some EXO and some kombucha.
07:09Celebrate and highlight these techniques.
07:11Now this is an elimination, so there is no room for error.
07:14We want to see something spectacular, but most importantly, taste something spectacular.
07:19Absolutely.
07:19Yes.
07:22Just twist and pull.
07:24Okay, easy.
07:27This looks very cool.
07:30You officially have my attention.
07:31Tell us about your dish or antelope tree.
07:35Uh, yeah.
07:36We've got a deer offal dish.
07:38Three bites of deer offal going up the antler here.
07:41There will be a tartar on the bottom using the tendon and the heart,
07:45and we'll be making an elderberry hot sauce from preserved pickled elderberries.
07:50Then moving up, we will have buttermilk fried sweet bread with an elderberry ketchup.
07:55Oh!
07:56And then at the top, you're gonna have deer liver parfait and elderberry jam.
07:59Okay.
08:00So using the preserved elderberries in three or four different preservation methods.
08:04Yeah.
08:04I think the offal is something that should be celebrated and it's not something that we see
08:09enough of.
08:10Yeah.
08:10That's one dish.
08:11Okay.
08:12That's dish number one.
08:13Dish number two is using scampi.
08:15We'll be sousing the scampi, a pickled cure, and then a very light torch.
08:19Love it.
08:19With smoked pumpkin juice, some confit pumpkin and pickled pumpkin, all sorts of different
08:23varieties of pumpkin.
08:24Love it.
08:25And then salted snapper mosaic elevated vertically, like an art piece.
08:29All right.
08:30So you've got the deer dish.
08:30Okay, yeah.
08:31You've got the scampi and pumpkin and the art piece.
08:33So lots of different individual bites.
08:34There you go.
08:35What we're gonna do is pretty show-stopping and out there.
08:37I think the most important is just executing everything that we have planned in our head.
08:42So we've got a lot of work cut out for us today.
08:43You do.
08:45I'm super excited to eat the dish, but when you think about how you're
08:48not going to lose today, the art is amazing.
08:52But at the end of the day, it's about flavor.
08:54Absolutely.
08:55I don't want to go hard.
09:11Today's challenge is cook two dishes and the hair ingredients is preserved using traditional
09:17method.
09:18We have seven hours to cook and 10 minutes to plate.
09:21We want to show people how we cook with our Asian patinate, but with New Zealand flavors.
09:28Hello, Yashan and Roy.
09:30How are you?
09:31Good, thanks.
09:32Chi Chi.
09:32Yeah.
09:33Oh.
09:33Wow.
09:34The mountain bird, they saw how the Maori people cook.
09:37They put stuffing inside of the bird.
09:39Yeah.
09:39So I will make a stuffing and do like a croquette with the stuffing as a center of the croquette.
09:44Awesome.
09:45I love that.
09:45That's layers of history, respect for culture, but also reimagining it in a very different way.
09:51The other one, I'm going to do Korean tartar.
09:54I'm going to use New Zealand beef.
09:56If you see here, I have two kinds of kimchi.
09:58I will use both kimchi for this dish.
10:01In a preservation challenge, if you have a Korean chef that didn't do kimchi,
10:06it would be quite weird, wouldn't it?
10:09One thing that I love to see in food is who you are, where you've come from.
10:14Little clues in the dishes, so I'm excited.
10:18You're safe today, but still we want to see the best out of you.
10:22Thank you, chef.
10:24What we're going to do now is we're going to take that skin off of here.
10:29It sticks to the baking paper.
10:30They all go on the side.
10:32We're going to drape our umu kumara in that skin.
10:35So, lots going on, lots of flavors.
10:38I'll do the preserved lemon now.
10:40That'll dress the umu kumara.
10:43Pretty keen not to be eliminated today, Danny.
10:45Yeah, pretty keen.
10:47Let's focus on winning.
10:48Yeah.
10:50Mushies.
10:53It's going to be good.
10:55Smells really good already.
10:57And there is the fermented mushroom in the ice cream.
11:00Ice cream made out of miso caramel and fermented mushroom ice cream.
11:04The combination of flavor, obviously, we think about it,
11:07and we know it's kind of work in our crazy minds.
11:09This is pretty, pretty, pretty tasty.
11:13Okay, ice cream is done.
11:21We're making ice cream cones for our dear Laval Parfait.
11:27What's going in the bottle of it?
11:28Jam.
11:29And then reformed elderberries from elderberry wine.
11:32Golden, we want golden, right?
11:34Yeah.
11:34Just like your tart shells.
11:36Sweet.
11:39The energy in this kitchen is huge today.
11:42You're all pushing the limits.
11:44The competition's on fire.
11:46They're getting better and better.
11:47Every single team is using preservation elements
11:50in really interesting ways that are unique to them.
11:52Fermentation, pickles.
11:54You've got kimchi, you've got confine.
11:56All of them can cook really, really well.
11:58But the end result is always flavor.
12:01Well, this is the thing.
12:03Preservation allows for development of flavors
12:06that you can't get when you cook things that are fresh.
12:08There is a real opportunity to build on flavor here.
12:11On a day like today, it's an elimination challenge.
12:14Not meeting the brief could send someone home.
12:16It could.
12:21What are you making now?
12:23White kimchi.
12:30Is it good?
12:31Yeah, pretty good.
12:32Okay.
12:35We're pretty good on the deersnacks.
12:37Everything's sort of going,
12:38so I'm going to start prepping the snapper and the carpaccio.
12:41It's part of our scampi dish.
12:43Oui.
12:43After it's been cured with some of the scampi,
12:46then we're going to make an art piece
12:47that's going to sit on the easel.
12:50I need you to do all the scales for the mosaic.
12:52Oui.
12:53So pumpkin, seaweed, nasturgeon leaves, amaranth leaves.
12:57Oui, chef.
12:58So there'll be a vertical carpaccio.
12:59When it comes to impressing Vaughan,
13:02it's got to be something new that he hasn't tasted or seen before,
13:05and that's probably going to be the hardest to do,
13:08because Vaughan's been everywhere and anywhere.
13:10We've got shitloads to do.
13:11Yep.
13:14Hello. Hello.
13:16How's your kingfish?
13:17Yeah, it's good.
13:19Looking good?
13:19We prepped, cured in citrus curing salt and sugar.
13:23In the curing process, how does the texture change?
13:26It will make the meat firmer
13:28and take out extra water inside the fillet.
13:32During the cooking process, it's much more consistency,
13:35the meat is much firmer,
13:36and now we're going to confit into the duck fat,
13:39so we're releasing that.
13:40Are you feeling good about the challenge so far?
13:43Definitely we're not going to eliminate it.
13:45Yeah.
13:45Yeah.
13:45We want to win, even if there is no winner.
13:48Yeah, exactly.
13:55This is a honey-protected layer, so inside,
13:58we have our curmer.
14:00These have got all the flavour from the earth.
14:03Oh.
14:04Oh, wow. Cool.
14:04What's the deal with the katouche?
14:06This is milk skin.
14:10Soymilk skin.
14:11Soymilk skin.
14:11Soymilk skin.
14:12Yes, so the kumara has come out of the hangi now.
14:14And then we're going to roll that with this.
14:17Yeah.
14:17Wow, interesting.
14:18Also hay and wood ash.
14:19Season it heavily with sumac, a bit of salt.
14:21That'll roll in the kumara.
14:22So you'll get that sour first.
14:24Yeah, we want it to be earthy, but then we want it to pop
14:27with acidity from the preserved lemon and finger lime.
14:29Then the silkiness of the soymilk skin with the sour cream.
14:32A lot of flavour, a lot of techniques.
14:34Man, it sounds pretty cool though.
14:35It's interesting.
14:36I've never heard of that.
14:37How do you think of wrapping a hangi kumara in a soy milk skin is beyond my mind.
14:42But hey, I'll leave that with you.
14:52Scampi oil.
14:53Scampi, chili, and orange oil.
15:00Lick, almost done.
15:03Sauce done.
15:04Glaze done.
15:08Melt the gelatin for our mushroom and tonka cremeau.
15:12When it's hot, just to make it set in the fridge.
15:15And then we're going to mold it.
15:18It's going to be a part of our soury mushroom dessert.
15:21Be a plain out of the box, some flavour.
15:23It's going to be like umami, salty, sour, sweet.
15:28Then let it set in the fridge.
15:30That's good.
15:30Yeah, I think so.
15:31Yeah.
15:31Sure enough.
15:32Pass by in the fridge.
15:33I'm coming.
15:34Yeah.
15:36Not sour, eh?
15:37No, sour enough.
15:38Sour?
15:39Good.
15:43May we please address the skull in the room?
15:46So cool.
15:48Looks like a piece of art just on its own.
15:49I'm assuming this is where the tartare will be presented.
15:52Yes, it is.
15:54So the mutton bird's still confing away?
15:56Yeah.
15:57We're just wait cooked and I can just read it out.
15:59And most of it's ready.
16:01Yeah, the stuffing is ready.
16:02With sourdough and some fruit inside, give it a sweetness.
16:04Yeah.
16:05Amazing.
16:05Sounds exciting.
16:06I can't wait to eat it, especially the kimchi.
16:12Super thin, eh?
16:14I'm starting to dress our cured scampi and snapper carpaccio.
16:22So we have a full mosaic of vegetables.
16:25The pumpkin needs to be wafer thin.
16:29Okay, well that's not going to be thin enough, is it?
16:31Nah, no one near.
16:35We're going to do a sugar dome to cover the mushroom dish.
16:42Ah!
16:44Air came out on the side.
16:45Just the air came out on the side.
16:46What we're doing here in Test of Art is something that we never tried before.
16:52We need more.
16:54There's one other batch.
16:55Third time lacking.
16:57We experiment here.
16:58Which is something that, you know, you can do here because this is the purpose.
17:01We'll try one more.
17:03What do you think this size?
17:06Yeah.
17:08I don't want the kimchi fever too strong.
17:10Because otherwise it's going to cover the tartar itself.
17:13Kimchi fever only.
17:17What the hell?
17:19That's a new thing.
17:20They're making sugar.
17:23Vamos.
17:24And they want like a whole dome.
17:26Ah.
17:27Yeah.
17:29Okay, we need a solution.
17:31Okay.
17:32Well, it's an elimination challenge.
17:34So tiny things can just mean you're going home.
17:48Today's challenge is to cook two dishes with a hero ingredient in each.
17:52Preserved using a traditional method.
17:55We have seven hours to cook and ten minutes to plate.
18:03We want to make a kind of cracking shell to cover the dish.
18:07We're trying.
18:09Look at that.
18:12It's pretty cool.
18:13I think it's too thin.
18:15They're really cool, but we need to play safe.
18:18Yeah.
18:18Sometimes it works, sometimes it doesn't, you know?
18:20That's the beauty of it.
18:21Enjoy the process.
18:22That's why we do what we do.
18:23It just didn't fit the purpose.
18:25So, obviously, we decided to, okay, like always stop thinking too many things.
18:31Just stick to the plan.
18:32Just keep following and keep going.
18:44The deer tartar.
18:45Josh.
18:46That size?
18:47Yeah, that's better.
18:50Hello.
18:51Howdy.
18:51How's it going?
18:52What's happening?
18:53It's going really well.
18:54I'm really happy with what we've achieved so far.
18:56I'm fascinated by what's going on here.
18:59This is the elderberry hot sauce for the tartar, the jam for the deer liver parfait,
19:04and then the ketchup for the sweet bread.
19:06I'm going to try the hot sauce.
19:07Try the hot sauce.
19:11It's definitely got some spice.
19:13And then this is a shiro plum vinegar with vermouth as the base,
19:18which is what we'll be sourcing the scampi in, served in your pumpkin bowls.
19:23This is your cutlery for your scampi dish.
19:25Incredible.
19:26We've got a name for these, haven't we, buddy?
19:28Yes, we do.
19:29It's very special.
19:29This is the clork.
19:33That's classic.
19:34I love it.
19:35I absolutely love it.
19:36I look forward to utilizing the clork to great effect.
19:39Yeah.
19:39Clork on.
19:40Yeah.
19:41Cheers.
19:42Clork on, clork forever.
19:46We need to make a rice crackle.
19:53We're going to skew the leek and barbecue, kunagi-style.
19:59Because after, when you're going to barbecue, you know it's going to be like mashed potato.
20:03No, it's okay.
20:03It's okay, no?
20:04No, it's okay.
20:04Yeah, yeah, yeah.
20:05It's good.
20:05It's good, no?
20:06Yeah, yeah, yeah.
20:10Walking around, I love the usage of ingredients.
20:13Crazy combinations, tasting little bits and pieces of ferments, umami blasts.
20:19I am really loving Josh and Bailey's elderberry hot sauce and the jam and the ketchup.
20:26Same ingredient, but they taste completely different.
20:29The Italians, kingfish, usually I love raw.
20:32Cooking it, it loses its juiciness so fast.
20:36Mm.
20:36But the curing process or the brining process that they're doing tends to keep all of the
20:40beautiful fats and oils inside it.
20:44I'm just hoping that we have a beautiful bite of one of New Zealand's finest fish.
20:48Yeah.
20:48What do you think about your Shan and Roy?
20:50I mean...
20:50You're still hung up on the kimchi.
20:52The smells coming out of that place, delicious.
20:54It's very strong.
20:56Mm.
20:56But it just makes you want to eat it.
20:58Tommy and Danny down the back, they seem very confident.
21:02More confident than maybe I've ever seen them in the competition so far.
21:07What they're doing is just so unique as well.
21:10Mm.
21:10Hungry style kumara, adding layers of flavour around it from soy milk skin to ashes.
21:17The process is different.
21:18Well, what we will have at the end of this challenge is a series of dishes that really
21:23make us think and hopefully make us feel something great as well.
21:27I'm excited about today.
21:33Got nice wild gorse flowers for our scampi.
21:37The scampi will have a little XO kombucha and then on the top of that, laid over the
21:41back of the scampi, almost like scales, will be these little gorse flowers.
21:45It's a delicate floral flavour of coconut almost a little bit.
21:49So it matches our theme.
21:51We'll probably need about 30 petals per dish.
21:54Lucky we're not in the restaurant.
21:55We might have to do about 900 to 1,000 pieces.
21:59One thing I really like about Taste of Art is the fact that the world is my oyster.
22:02I can do anything I want and have these creations that may never see the light of day.
22:06In a way, Vaughan and Melissa are quite lucky to be tasting these amazing things.
22:09Whatever those crazy thoughts that come into your mind,
22:11and you can actually put it on the plate.
22:13Yeah, yeah, yeah.
22:16Yeah, let's make a cork.
22:18Maybe open one back.
22:22Look at that.
22:24Just breaking down the titi.
22:27Hot.
22:27Well, it's still got some nice colour through it too, huh?
22:29Yeah.
22:31Wow, what's that?
22:32It was seaweed.
22:33It's a really traditional Korean one.
22:35It looks like moss.
22:36Can I try a bit?
22:42Wow.
22:43Well, that's very cool.
22:44It's exciting, man.
22:45I love seeing stuff I've never seen before.
22:48We're seeing a lot of that.
22:54Cremor?
22:55Not bad at all.
22:57Mushroom, mushroom, mushroom.
22:58You know what I think about the two of you?
23:00You're fun guys.
23:02Yes.
23:02Ah, thank you.
23:04Very good.
23:07That looks so cool.
23:10This is the tense bit.
23:22Taste of art, bruh.
23:26Josh and Billings played was so colourful.
23:29It's just like a picture.
23:30That's what art is.
23:31Especially when you go to the gallery, just something gonna be on the wall.
23:36We need to try our best because everyone's presentation is so good today.
23:41We have really strong competition, but we will keep trying.
23:45Now we just want to go to the final.
23:47We want to stay until the last.
24:02Today's challenge is to create two dishes showcasing preservation techniques.
24:07There's a lot riding on today.
24:11I don't want this to be the end of the journey for us.
24:14Hell.
24:15What?
24:15Why'd you do so much?
24:17I don't know.
24:18I'm just trying to be safe.
24:19All right, guys.
24:21You have 10 minutes to go.
24:25Trying the flags together.
24:28That's cool, actually.
24:30That's really.
24:39Yeah, I think just more Converture, probably.
24:43Take it out.
24:44Yeah.
24:48With the kingfish, besides using every element of the fish itself, our preservation technique
24:53is hanging on our sculpture made with bone.
24:57That's how charcutter is made.
24:59So we can put one here and one here.
25:03Building our umu fire pit.
25:05This will be contained in this soil.
25:11Well, I made the stuffing earlier.
25:13So now I grab the rillette over it.
25:15I will cram it and make the croquette.
25:18So we'll have the mutton bird and the stuffing inside.
25:23You found everything already?
25:24Mm-hmm.
25:25Time goes really fast today.
25:28Go, go, go.
25:29Go see what's over there.
25:30Yeah.
25:33I don't know how it sticks.
25:34We'll do without sticks.
25:36No sticks.
25:37Yeah, I think it's nicer.
25:38Just plain.
25:38Clean.
25:40I don't really know what anyone's doing around me.
25:43But all we can do is do the best we can and hope that it's enough to stay in the
25:47competition.
25:49Okay, everybody.
25:51Time is up.
25:52That's it, brother.
25:54Yeah.
25:58It's elimination.
25:59Impressing Vaughn and Melissa would mean a lot to us.
26:02I would like to make at least the final.
26:03Yeah.
26:04I would be very disappointed if we didn't reach the final.
26:07Yashan, Roy.
26:10You have 10 minutes to play.
26:12Let's do it.
26:16I go fry this now.
26:18Let's try together.
26:20I'm making Korean tartar.
26:21So I use gochujang sauce, white kimchi, shallot and chives mixed.
26:27Should be enough, right?
26:28Mmm.
26:34I fried my martin bird.
26:36Then you put the apple syrup.
26:41So now it's ready to go.
26:52First, I have the martin bird croquette with stuffing and rillette, which use the confit.
26:58And I put apple syrup, glazed bones inside of the croquette.
27:03The New Zealand beef with Korean traditional kimchi.
27:06We marinated it with gochujang paste, soy sauce, and manuka honey.
27:11Rolled by roasted seaweed.
27:13And there's egg yolk and white-baked caviar on top.
27:17We have two hours and a half sixties of the leaf.
27:25I used to wash it with last for half an hour, but it's so nice to get the plantuf or
27:31half an hour.
27:32Really good.
27:33I'm sorry.
27:34I'm sorry.
27:36I'm sorry.
27:36I'm sorry.
27:37I'm sorry.
27:40I'm sorry.
27:49the beef tartar I think a combination of flavors is awesome you've got the vinegar from the white
27:56kimchi you've got the umami blast coming from the red kimchi it complements the beef you can
28:04still taste the beef from wrapping it in the Korean seaweed the accent of the ocean through
28:09it is really cool you've got some preservation that meets the brief for me I really really
28:15enjoy the dish it's absolutely delicious the tata was delicious the cracker is really light
28:20it held together really beautifully and you have all those beautiful flavors of umami and
28:26acidity from the two different kinds of kimchi and the gorge you tongue added that beautiful spike
28:32of flavor I love the idea of a croquette I think it's fun and the presentation of having the
28:38mutton bird bone as the little handle what an elegant canopy and the texture of the fry on
28:45the outside I love that really crisp bite but with the croquette I think the ratio of the
28:49riette to stuffing changed the textural balance of what was going on here I would have loved to
28:53have had a bit more of that silky riette and a little bit less of the stuffing
28:59the titi this one has a few technical issues
29:05it was kind of hard for me to eat the whole thing because the bird meat on the outside is
29:10quite dry
29:11the flavor it's good but the stuffing is kind of a little bit boring so you've confit it but it
29:18needs
29:18a sauce it's dry it's overcooked and I don't know how something so beautiful could be turned into something
29:27that bored me it's lucky you're immune today I would be nervous about that one up next Tommy and Danny
29:41see on the mushrooms I'm just going to get the kumara umu on I'll be jumping on cooking the scampi
29:45after it has already been configured yeah right this is our umu that we're building here this is
29:50some are cooking so we got embers above the earth pork rib is super fatty it's just gonna cling to
30:00this tray and get the gouache claws on yep take your time in those making fantastic sunflower seed tofu
30:10there's some fermented mushroom powder ribs are off wait scampi yep scampi's on the bird yeah let's go
30:28cool huh very cool we have scampi coated with some xo and some kombucha finished with a little sauce on
30:44the side made up of sunflower seed tofu next some cured sticky pork ribs seasoned with sour fermented honey
30:50on the side umu kumara tossed them a little dressing made with roasted yeast butter preserved lemon some ash hey
30:57to finish
31:37that's so delicious the langoustine flavor profile it just had me guessing which way my mind was going with my
31:44palate I love the subtleness of your seasoning the confit is really nice it just melts in your mouth really
31:50good
31:50the kumara wow all these layers of flavors so cool that rib damn dude so juicy I love the sweetness
31:59of the honey on the top I would smash so many of those it's not even funny you hit the
32:04brief but you smashed it for me on the flavor profiles
32:07you have shown respect and given us a reason why these techniques should never be forgotten the langoustine
32:16dish and the texture is just so tender and underneath having the earthiness of the exo the mushroom so
32:22lovely I love the flavor that the soil has permeated through the kumara and it really is such a subtle
32:31but significant element of the dish the sweetness and the sweetness of the pork really elevated the kumara which was
32:39a spectacular choice by you and I think you've executed everything to perfection so well done awesome guys
32:47julian pierre we'd like to taste your dish next
32:51let's go
32:54so i'm gonna barbecue the kingfish and the leek the leek that have been cooked into the ashes
33:03and then after barbecue i'm going to rest the kingfish in a duck fat and vanilla beans
33:13I'm preparing the chocolate and hazelnut soy pour our ice cream then i'm going to start plating on our cremeaux
33:20mushrooms as well
33:27maybe this one isn't this candy then okay we cook into sugar syrup then deep fry
33:36this way the other way yeah
33:38we do more like this like that
33:40i will do straight
33:44pinch your soul
33:47ready
34:02you're shaking are you nervous
34:05yes sometimes walking up to the judges we are super happy but nervous because we knew yashan and roy they
34:12were not in like in the mill nation with the immunity and i think tommy and danny their dish was
34:17like super cool
34:18so obviously you reach a point where everybody's got high level qualities and tiny things can just mean you're going
34:24home
34:40the name of our dish it's heritage and and discovery we decided to go with the fish charcuterie as a
34:47heritage and discovery and the mushroom cremeaux
34:51my dad used to bring me with him going fishing and we used to make charcuterie or fish that's gonna
34:57be that i'll be emotional
35:00are you being emotional
35:01yeah i've done a bit
35:02so like all of these remind me about my family far away from new zealand
35:06we feel very fortunate for you to share these stories with us and we can see it in what you've
35:11produced
35:12thank you
35:15oh
35:16oh
35:16oh
35:19Let's go.
35:45Charcuterie from the fish, cured in salt.
35:48It really had a clean flavour.
35:49You kept it on its own.
35:51The kingfish was awesome the way you cooked it.
35:54The texture was really nice.
35:56It felt like eating steak as opposed to a fish.
35:59You guys are a little bit wacky.
36:01You think outside the box, quite weird combinations,
36:03but they really work,
36:05and they keep me really interested through it.
36:08You've used preservation techniques to extraordinary effect.
36:12The kingfish chop, it was luscious.
36:14The way that you were able to maintain a silky but firm texture
36:19and really highlight the quality of the kingfish,
36:22it was as close to flawless as you could probably get it.
36:26This mushroom madness dessert, I really love it.
36:30It's savoury, but it's sweet.
36:32The smoked caviar with the mushroom ice cream kept me really interested.
36:37The candida enoki was really nice, and the concept, the visual, it looked really good.
36:43I've eaten a billion cremos in my life.
36:47When you apply too much gelatin,
36:49yes, it allows a product to sit there for a little longer,
36:52but it also changes the texture to a point where it was a little distracting.
36:59But what I loved was the candida enoki and the mushrooms in general.
37:03I thought the texture was really interesting.
37:05The flavour profile was something I'd never tasted before.
37:08So, nearly flawless.
37:10One little problematic element, but I am very impressed.
37:14What a magnificent job in your own wacky Italian way.
37:21I like you, sir.
37:22The cremeau is set, I think, a bit too much.
37:26Too much in the fridge.
37:27I guess pressure is on, you do mistake.
37:29Dumb mistake.
37:30Dumb mistake, yeah.
37:32All right, Josh and Bailey, you've got ten minutes to show us what you've got.
37:39Let's go!
37:43Brush that first.
37:44Super, super, super lightly, yeah?
37:50So, the lemon's in the tartare, so now we're against the clock, eh?
37:53Mm-hmm.
37:55That's scampi to come out.
37:56Whose silly idea was it to do five things instead of two?
37:59Yeah.
38:06Fairly, did you put salt on the mosaic?
38:08No, chef.
38:14Sweet breads on the scuba.
38:16Mm-hmm.
38:16On the bottom platform.
38:17Oui.
38:30Your first dish is a celebration of pumpkin and scampi.
38:34We have soused the scampi tail, so pickled brine.
38:37We've got a smoked pumpkin juice, confit pumpkin balls, and then our mosaic is made from salted
38:43snapper and cured scampi, and cured scampi with an array of raw vegetables.
38:48Your second dish is a celebration of deer offal, starting with a confit fried sweetbread with elderberry ketchup, cured deer
38:56heart tartare, on a dehydrated tendon cracker, and then finishing with a smoked liver parfait.
39:04Well, if this isn't taste of art, I don't know what is.
39:11This is absolutely spectacular in terms of presentation.
39:15You're really going all out.
39:16I don't want to go home.
39:17An elimination.
39:18No, we do not.
39:20No.
39:23Clork.
39:24Ah, yes.
39:24Clorks.
39:25Yes, clorks.
39:26The pumpkin and the scampi, or langoustine.
39:30Cool.
39:39Mosaic.
39:40Oh.
39:45The deer.
39:56Shit.
40:04Super pretty.
40:11I love the imagery of everything.
40:13You have surprise, reveal, interactivity, sensory experience, a really artistic flourish that makes fine dining a pleasure.
40:23I love the pumpkin dish.
40:25The flavour of the langoustine is gorgeous.
40:27The texture is absolutely perfect.
40:29It's perfectly cooked.
40:30The pumpkin really adds to the scampi.
40:33It elevates its sweetness.
40:35It all comes together in a perfect matrimony of textures, flavours.
40:40Amazing.
40:42The snapper silk.
40:44Super pretty to look at as a mosaic.
40:46Masterfully done, artfully presented.
40:48This is taste of art.
40:50This is exactly what we expect and we hope for.
40:53The deer head with all the levels of flavour going right up to the top.
40:57The cone at the top was magical.
41:01One of the best liver pâtés from a deer I've had.
41:04Creamy and it goes so well with the elderberry.
41:08The flavour on the heart's good.
41:10Maybe a little bit under seasoned.
41:13The sweet bread, taste wise, it's really good.
41:16But it's so chewy.
41:18It's inedible.
41:20But all in all, you've met the brief.
41:23And I really, really love what you've done.
41:27There is some masterful work here.
41:29I want you to be so proud of what it is that you have produced.
41:33Fantastic food and most of all, a taste of art.
41:36Congratulations guys.
41:40The sweet breads, a bit chewy.
41:42We both kegged ourselves as soon as we saw that.
41:45Makes me feel extremely nervous.
41:50For millennia, preservation has not only been an essential way for humans to survive, but to thrive.
41:57In this challenge, you celebrated this time on a tradition with style, substance and sophistication.
42:04Chefs, I'm impressed.
42:07As this competition thins out, you have all risen to the occasion.
42:11With your level of care, attention to detail and technique.
42:15But this is an elimination.
42:20Please step forward, Julio and Pierre and Josh and Bailey.
42:25We kind of knew it was going to be us.
42:28First with a small mistake that we make.
42:30But this level, everything counts.
42:32Yeah.
42:34Julio and Pierre, your tales of family, culture and memory brought us closer to you.
42:39And you showcased the art of preservation, bound with flavor to great effect.
42:43But there were textural issues in your mushroom dish that could not be overlooked.
42:49Josh and Bailey, the artistry of your dishes was evident in your presentation and conception,
42:55with flashes of brilliance everywhere.
42:58But your sweet breads were tough to eat and detracted from the overall experience.
43:04Both teams possessed textural flaws, but only one flaw could not be overlooked.
43:13That's why, Josh and Bailey, your time with us has come to an end.
43:18Just that one little detail, making something inedible, I just couldn't let it go.
43:23I'm so sorry, Josh and Bailey, how are you feeling?
43:26Devastated.
43:27Yeah, pretty gutted.
43:29I missed something that I've done a thousand times and I'm going to hate myself for it for the next
43:36few hours.
43:37Well, I think it's safe to say that the future of fine dining in New Zealand is strong with chefs
43:42like you leading the pack.
43:44It has been an absolute privilege to see what you can do and to consume your food.
43:48That one little detail pushed you under.
43:51But through this entire competition, you two should be super proud of yourself.
43:54You're both super talented chefs.
43:56And I'm going to be excited to see what both of you do in the future.
44:03All right, everybody.
44:04Rest up because your next challenge is going to turn your world upside down.
44:13Minister and Vaughan, my feedback has been very helpful.
44:16The help has been great.
44:18Onwards and upwards.
44:20Thank you, chef.
44:21Youngblood.
44:23In this challenge, these table settings, artfully curated by farmers, will be your canvases.
44:29We want your art to showcase the plate.
44:32We're going to win.
44:33We're going to beat you at your own game.
44:34We'll be okay.
44:35No way.
44:36It has a really pick-me-up, childish feel to it.
44:40I might cry.
44:41I love that.
44:43This is an elimination challenge.
44:45And that's why I'm sad to say you're leaving us tonight.
44:51I love you.
44:52Crazy.
44:52I love you.
44:52I love you.
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