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00:00Ah, ah, ah, ah.
00:04Taste of art is something the world has never seen before.
00:13We have handpicked some of the best chefs from all over Aotearoa.
00:18Putting their skills to the test and their reputations on the line.
00:24Taking ingredients from in front of them
00:26and transforming them into mind-blowing works of art.
00:31Judged by me, Melissa Leong.
00:34I can safely say I have never eaten anything like this in my life
00:38and I am deeply impressed.
00:40And superstar chef Vaughan Mabee.
00:44He catapulted Amersfield restaurant into the world's best list.
00:47He is ranked 44th best chef in the world
00:49and one of the most innovative culinary minds of our generation.
00:53It's so creative.
00:55I'm almost a little bit jealous of it.
01:00The most creative challenges ever seen.
01:04Redefining the lines between food and art.
01:07Wow, that was so cool.
01:08But only one can claim the trophy.
01:10You're the first ever winners of Taste of Art. Congratulations!
01:23Be quiet, they're coming.
01:25Whatever.
01:27Quiet.
01:29No, you be quiet.
01:31I am being quiet.
01:33I can't be quiet.
01:34Yeah, when we're walking in the studio, we're actually surprised.
01:38Especially the sounds.
01:39What are they doing at our place?
01:41I think they're humans.
01:42I don't like them.
01:45Weird.
01:46It was super dim.
01:47Didn't know really what to expect.
01:49But I came around the corner and...
01:51Creepy, creepy voices.
01:54But also, like, the lights were looking pretty awesome.
01:58I don't think they've washed for a while.
02:01It was kind of a fun scenario with the little voices and lights and everything.
02:06Yeah, compared to the first challenge.
02:07Yeah, definitely.
02:08It was different.
02:10I wonder if we're gonna find our way home.
02:21Welcome, everybody.
02:22How cool is this?
02:24I hope you've all been to Luma Enchanted.
02:28It's a multi-sensory, light and sound sculpture wall.
02:32It's the heartbeat of New Zealand.
02:35It's only opened recently and is quickly becoming an unmissable attraction.
02:40I was fortunate enough to visit as I arrived and I found it truly remarkable and very, very inspiring.
02:47So inspiring, in fact, that we've come up with a challenge based around it.
02:52This is a cool challenge.
02:55We want you to create a unique character or realm drawn from Aotearoa's myths and landscapes.
03:03Creatures or legends and reimagine them through the glowing lens of Luma Enchanted.
03:10We want you to show how food and story can merge together to become a living edible fantasy.
03:17I want to see visual plating inspired by light and art.
03:23Give us a taste of New Zealand that glows from the inside.
03:26The winning team receives a huge advantage.
03:31They will be safe from elimination in the next challenge.
03:36So there's a lot riding on your Luma Enchanted inspired dishes.
03:41That got your attention, didn't it?
03:45All right.
03:46Your time starts now.
03:48You have six hours.
03:50Let's go!
03:53We really want to win that advantage.
03:55Yeah.
03:56Because that would mean that we are safe and have a fun challenge while everyone else sweats in the kitchen.
04:02Yeah.
04:02We really need to incorporate forests into it as much as possible.
04:07Moves around and stones and light.
04:11You know Diwali, the festival of lights?
04:14Yeah.
04:15That's so much like Luma.
04:16When you are shopping in India for Diwali on the streets with the lights, the installations.
04:22So what if we combined it together?
04:24I know it sounds crazy, but it makes sense.
04:28It just, it makes sense to me.
04:31Okay.
04:38Okay.
04:40Quail is the bird of choice.
04:42Lovely.
04:43What we're choosing to go with using the quail, being that it's found in the bush or found in the
04:47forest.
04:48And wanting to get that real forest feel as if you are at Luma Enchanted.
04:52Hopefully blow the judges away.
04:55So...
04:56Yeah.
04:56Cool.
04:59This one as well.
05:01We'll put it in there.
05:03One, two, three.
05:05I think that should be good enough.
05:07Sweet.
05:07So a couple of quick jobs just making the chilli jam for later.
05:10Because that needs to set.
05:11We're just going to juice some apples with the skin on so you get the colour.
05:15It would actually be cool to win this challenge and be safe for tomorrow.
05:18Today everyone's bringing their A game.
05:20It feels like the calibre has increased.
05:22Everyone's sort of settling into their flow.
05:23We have to give our A game as well.
05:29I'm just going to cold smoke this fresh green apple juice.
05:33Tell us, what are you working on today?
05:35So our dish is based around bioluminescence, particularly in the ocean.
05:39Yeah.
05:39Which is caused by a phytoplankton.
05:41When you wave your hands through the water and everything glows at night time.
05:45Yeah.
05:45So that's magical.
05:46So we wanted to create like a mythical world by the sea.
05:49Yeah.
05:49So we are trying to do a dish with mussels and trying to make a bowl with ice.
05:54Let's see how it goes.
05:55Can I smell fermented chilli?
05:57It's a chilli jam that we are trying to do.
06:00Very savoury, right?
06:01It's going to be a chilled dish.
06:03We are just smoking some green apple juice here.
06:04That will be the base of our dressing.
06:07And that will be set on a world that will create some rocks.
06:09Little lakes and moths and you know.
06:11Ah.
06:12Yeah.
06:13Sounds like you got your work cut out for you today.
06:15We love seeing you wanting to dream big.
06:18I mean this is the kitchen to do it in.
06:20We love that.
06:20We push, you know, always pushing.
06:22Good luck guys.
06:22Thanks brother.
06:31So Josh, how are you feeling about this challenge?
06:35It's something different.
06:37Yeah.
06:37I've never used sound or light in any of the food that we do in the restaurant.
06:41No, it will be very interesting I think.
06:44And I think there's more motivation as well.
06:47As we can be saved from the next challenge.
06:50I think that's amazing.
06:51Absolutely.
06:59There's some lovely looking livers there.
07:02Yeah.
07:03Do you want to tell us about the dish?
07:05So we all make a duck liver.
07:06And we all make a sugar nest.
07:09Which is the really traditional Chinese way to make a bird nest.
07:14And then we're going to put the liver, which is the bird, in the nest.
07:18How will the livers be treated?
07:20We're going to make a parfait.
07:22Yeah.
07:23And then we're going to put the cracker on there.
07:25And we'll have the different flavours on top of the liver as well.
07:29Okay, so you'll have a cracker, a liver parfait, and then there'll be different garnishes of different flavours going on
07:35top.
07:35And those will be the birds inside a sugar nest.
07:38Yeah.
07:38And the sugar nest can eat as well.
07:40So it brings sweetness to the dish.
07:42Perfect.
07:43Wonderful.
07:43Well, that reminds me of the mower installation at Luma where there's the giant nest and then the huge glowing
07:51orb of the egg on the insides.
07:53Yeah.
07:53So where did the nest come from?
07:55Oh, awesome.
07:56That's cool, eh?
07:57Yeah.
07:57Well, good luck guys.
07:58Yeah, sounds great.
08:06This is coconut manuka tea vinegar for our dressing.
08:09So we're just going to like simmer that slow, slow, so it doesn't burn off any of the acidity of
08:15the vinegar.
08:18Yeah.
08:19I have goat cheese filling for our kawakawa roll.
08:28Mushroom and snap.
08:29We are very curious as to what you're going to be creating for this challenge.
08:34Yeah.
08:34Yeah, I'm super excited.
08:35We're going to do something different, yeah.
08:36Using local herbs and different proteins.
08:40At the same point, we want to as well change your perception of how to eat this small snack,
08:46and then we're going to do it.
08:48So it's going to be like a lot of UV lights and the food will change color.
08:52Yeah.
08:53Wow.
08:53I love having my perception changed.
08:56Yeah, I think when you went to Luma for the first time, you go in, you don't expect,
09:00and then boom.
09:01I see some escargot, or as we would say, snails here, eh?
09:04Yes, sir.
09:05Yeah, yeah, yeah.
09:06You guys been outside looking around for those?
09:08Yeah.
09:08Yeah, yeah, yeah.
09:09I mean, we're going to work with so much local ingredients between mushrooms and herbs.
09:14Just like the kawakawa, eh?
09:16Yeah, we want to really have, like, different type of flavor for you.
09:21Yes.
09:21Well, we look forward to it.
09:22Good luck today, guys.
09:23Thank you so much.
09:24Great.
09:26Okay, next.
09:27I'm going to do the mushroom.
09:28We definitely want to win the immunity.
09:31We're just focusing on what we are doing and try to do the best, and try to think out
09:36of the box and do something different.
09:38Yeah.
09:39It gives us more drive, I guess, to push harder.
09:42It's faster.
09:43Ah.
09:45Wow.
09:46It's quite trippy, actually.
09:48It could be epic, or it could go incredibly wrong.
09:53Very impressive dish.
09:55This was flawless.
09:57Congratulations.
09:57You are safe from our first elimination.
10:14We're going to do zesting lemons.
10:16After the lemon, I'm going to try to blanch the kawakawa, see how it rolls.
10:20Today's challenge was using Luma Enchanted as the inspiration to our dish.
10:25We've got six hours to cook and ten minutes for plating.
10:30And the winner of today's challenge is safe for the next elimination challenge.
10:36We definitely want to win today's challenge.
10:42Amazing.
10:44Ah.
10:46It looks like we made the ice cream.
10:49Yeah.
10:49Yeah.
10:49It is ice cream, but like Indian style, so it's not egg based, it's like rice flour based.
10:55Yeah.
10:58Hello.
11:00Hello, Melissa.
11:01Tell us, Luma, inspiring a dish.
11:05What is the dish?
11:06So Luma reminds both of us about Diwali.
11:10Yeah.
11:11Which is a big Indian festival of lights.
11:13So awesome.
11:14And you celebrate lights, and it's just like Luma, but on the streets, and there are installations
11:19everywhere.
11:20Yeah.
11:21What if we recreate that on a plate, wherein each little snack is an installation for you?
11:27But flavors from Diwali and Indian street food.
11:31So tell us about these snacks.
11:34There are three different snacks.
11:35The first one is rasam, which is a tomato based broth.
11:39It's from down south, and that's what all the aromas that you're getting.
11:43I like spice.
11:44Yeah, yeah.
11:44Give me the spice.
11:45All right.
11:46So what is this second snack?
11:48We are doing the North Indian version of shat.
11:50Yeah.
11:51And it's going to look like a nest with an egg in it.
11:54So a little bit of sour, a little sweet, and crunch.
11:58Yeah.
11:58And the third one would be an ice cream.
12:01It's called kulfi.
12:02I love kulfi.
12:03It's a mango based kulfi.
12:05I love that.
12:05It sounds like a celebration of flavors all through India, but also through the lens of
12:11Luma.
12:12So bringing these two parts of your life together, which is beautiful.
12:17Thank you, sir.
12:18Yeah.
12:20What are we making, Josh?
12:21Like right in this moment.
12:22Every part of the quail.
12:23Every part of the quail, as much as possible.
12:25And the truffle, of course, because it's a beautiful ingredient.
12:28This is looking pretty lax.
12:30End of the season, eh?
12:32Yeah.
12:32Probably the last one.
12:33So shaved truffle, under the skin.
12:36Of a quail breast.
12:37We're essentially doing like the quail in the bush.
12:39We thought Luma, forest, birds.
12:43Do you want to tell us about the...
12:44Yeah.
12:44As a nod to Tanimahuta, the god of the forest, we really want to create a story around him.
12:49And I think we're really excited, really looking forward to this challenge.
12:53You've got the hearts here.
12:54Fantastic.
12:55So we're using as much of the bird as I possibly can.
12:57Just got the fat and the bits and bobs rendering there that are going to go through
13:01a nut mash with some of the sautéed hearts going through it.
13:04And then what are you doing to the legs?
13:06Legs, we're going to confit and then reduce it in a sauce so you have like a sticky, soft leg.
13:11And then we're going to do some pickled quail legs as well.
13:13So we're really using the whole thing of the bird here.
13:15Well, hopefully your dish answers the age-old question which came first, the quail or the egg?
13:31Just butterfly it a little bit, or?
13:32This one?
13:33Yeah.
13:33Yeah, I'm about to try that.
13:34Yeah.
13:38I'm trying to do like a squid made up of fresh coconut.
13:41Coming from Indian heritage, we had abundance of coconut and we thought, let's turn it into
13:47a squid.
13:48We'll go like this.
13:49Yeah.
13:51Walking around and chatting with all the teams, they've all got a great story around what
13:55they're doing.
13:56Absolutely.
13:57I think from small birds to sea creatures, what we want is light, colour, movement and
14:02that immersive experience that only Luma can bring.
14:06100%.
14:06They're talking about sugar birds nests, the snails over there with Kawa Kawa.
14:12It could be epic or it could go incredibly raw.
14:16They're all professional chefs.
14:18The calibre and experience, the creativity and the passion.
14:22I'm just excited to see what they do.
14:24This is what you get when you ask professionals to really push the boat out.
14:34We're going to try now the cotton candy machine.
14:38So we are going to make the sky of our forest.
14:42That's going to be clouds.
14:45What colour are we going to do this?
14:46Blue.
14:47I mean, we don't want to do blue, we want to do white.
14:50No, we need to do whitish.
14:51We can try with sugar and see how they react.
14:53Good work, huh?
14:58Good work, huh?
15:00Sizzle.
15:05Some great smells are going on over here.
15:07Yeah, it's the start of the sauce here.
15:09How badly do you want to win this?
15:11I was really disappointed with myself on the first challenge.
15:13Yeah.
15:14Yeah, I really want to win this.
15:15Yeah, I can see your face now.
15:17There's that competitive fighting spirit that is just...
15:20Yeah, absolutely.
15:22I mean, we're all chefs.
15:23We're all going to take criticism personally, even though you're told not to.
15:25But that's what we do.
15:27We put our absolute life and soul into this career.
15:29You're obviously one of the best chefs in the world.
15:31You know how hard you've worked to get there.
15:33Hopefully one day, you know, I'll come close.
15:35Yeah, man, you're young and hungry and what you've been showing us so far, man, you're on your way.
15:40So keep pushing, man.
15:42Thanks, Chef.
15:50That parfait looks amazing.
15:53Thanks, Chef.
15:54And look at that texture.
15:55Glossy, velvety, rich.
15:58You got a little bit for us to try?
15:59Yep.
16:05Yep.
16:09Is it finished?
16:11So we're going to pick with some beetroot with red wine vinegar and give some mercy.
16:17How are you feeling so far?
16:19Nervous.
16:20Nervous.
16:20Tell us.
16:21Everyone is really good, Chef.
16:23Yeah, because you're walking into challenge number two as the victors.
16:27Everybody's looking at you to beat.
16:29Yeah, it's not an easy competition.
16:32Everyone have good experience.
16:33Yeah, everyone was so good.
16:35Everyone deserve too.
16:36What are you guys going to do to make sure that you stay on top?
16:41Drink.
16:43Oh, shoot.
16:45That's not always the best way to finish.
16:52Just behind, guys.
16:54Yeah.
16:55Hi, Tommy.
16:56Hello.
16:56Hello.
16:57This is our new team member, Tommy.
16:59So now, Tommy, if you just crack on with this.
17:01Chef.
17:02Yeah.
17:03Chef.
17:03Switching teams.
17:04Musical cheers.
17:05Yeah.
17:06I'm just joining the Aosta team for a second to help puff my prawn cracker.
17:10So we have raw prawn cracker, blend it to a powder, pop that in the fryer, and then
17:15it'll just puff up.
17:18Is it yummy?
17:19Yeah.
17:19Are you sure?
17:20Hopefully.
17:20Yes, Chef.
17:21Make it nice.
17:22Yes, Chef.
17:22Make it nice and make it twice.
17:24Yes, Chef.
17:24That's right.
17:29What do we got over here?
17:31Rasam.
17:32Do you want to taste the rasam?
17:33Yes, I would love to taste the rasam.
17:35It's from the south of India.
17:36This is for dish number one.
17:38Yeah.
17:39It's the water installation.
17:41What's a tiny little texture in there?
17:43It's really good.
17:43It's from the lentils.
17:45There are two kinds of lentils that we roasted and ground.
17:47Right.
17:48We made our own spice mix and then introduced it into the broth.
17:52Because you said you love spices, then I don't have to hold back and I can do the authentic
17:57way and I made it authentic.
17:59No, no, no.
17:59Do what you want to do.
18:00Yeah, I'm keeping it as traditional as we do it back at home.
18:03Awesome.
18:04There's a lot riding on today.
18:06We need to push ourselves.
18:07Not just our creativity, but our technical skills and elevate the flavors.
18:12We really want to win that advantage, so it has to go perfectly.
18:24How is this?
18:26What's that like?
18:27I'm being more of a...
18:30Dritting a squat.
18:31Oh, that's perfect.
18:35Do you want to do the muscles?
18:38Today's challenge, we have to create a dish that's inspired by Luma Enchanted.
18:42And when it will be safe from elimination.
18:44This challenge will matter a lot on showing competitors,
18:47our competitors we main business and we are here to do it just pick and throw some ash and salt
18:52prawn crackers kind of looks like edible little pebbles
19:01well we had a little bit of a zoom around the different workbenches and there are some cool
19:05things going on from a chef perspective in particular is there anything that's worrying
19:10you to be honest when i tasted the lentils are like it needs more seasoning but the whole dish
19:16isn't put together yet so we don't really know now you did mention the parfait didn't feel finished
19:23to you just yet not really but they're talking about other elements around it like pickled beetroot
19:28and other things so it might all come together as magic too early to tell yet there's some time
19:35uh sorry guys is it okay if we turn the lights off one second yeah of course thank you
19:51yeah thank you so much thank you some cool colors going on there yeah that's really cool what is
19:59reacting to the black light this is manuka he will react to the UV light just manuka and it
20:05shows bright green like that and it glows under a black light who knew i never knew this food uh
20:11it's
20:11always been in my blood since the young age i want to experimenting and do something different
20:17that's why i study chemistry and i connect that into the food i start to travel around learning new
20:24technique learning new culture playing with ingredients and i try to do something the other
20:30chefs they don't think about and create something unique and as well like it's kind of like blowing your mind
20:44what are you doing just tossing my legs you know you want some worms to toss you want to try
20:51i'd love to
20:52try yeah sabotage sabotage really good can i try it sounds like a crispy chicken skin yeah i'm gonna try
21:01it too
21:02i'm just tossing with a kind of bit of curcuma salt oh nice it's yum yeah yeah yeah that's literally
21:13some sculpting going on here and i'm seeing serving boxes we're creating like this world that you
21:19might find by the ocean little rocks little pockets of moss yeah what we see when we have a little
21:24ice bowl underneath yeah wow i can't see much of this edible on the bench right now your prep's done
21:31almost we are waiting for a couple of things to freeze couple of things to get marinated and stuff
21:36but confident at this point feeling good yes love to hear it
21:47so
21:4813 14 piece you want to make some vinegar mixture vinegar olive oil and there's some time there
21:58with a picture we are cooking it in the red wine vinegar to give more sourness to the parfait because
22:04pepper pepper is quite rich we are cooking it separately in the souring machine
22:16nice i see mealy worm yes ma'am and you are not just throwing them on as a garnish you're
22:23actually
22:24intentionally placing them i can see yes weaving their way through it's gonna be one of the little bites
22:30yeah i get the sense from you and also from everybody else that you've seen what you all
22:35can do now everybody's stepping it up yep do you feel the same about what you're doing too i'll
22:40definitely try to push excellent as hard as you can now here we go for the win huh yes ma
22:45'am
22:51how is everything going testing time right yes the stakes are so high right yeah nobody wants to be
23:00so high right no room no room for error at all we just tried our nut and quail heart mash
23:05so macadamia
23:06quail hearts good amount of pepper salt really rich good texture yeah this is our nettle puree
23:13so really fresh but still earthy herbal you look really organized and you seem really confident so
23:19here's hoping you have it in the bag nice thanks i think everyone's found their feet and it doesn't
23:25take us long to get used to our environment so that we can perform at the best of our abilities
23:30it is clear that we're surrounded by some really talented chefs which yeah i suppose makes us more
23:35hungry for victory today's challenge is to use lima enchanted as inspiration for our dishes
23:58this challenge is really important to us we want to be safe from elimination going into
24:03the next round so it's just not holding its flame no maybe we'll have to use smoking chips as well
24:10as
24:10that yeah just so we get enough smoke yeah that's not a bad idea just like that yeah all right
24:17guys you
24:18have 10 minutes to go i hope you've been tasting and testing because it's on no mistakes today this is
24:26taste of art
24:35do you think this size is better i think so tell me la secca we're the only one that asks
24:41for
24:42carpenter tools you gotta be italian to be crazy like this i think
24:49the best thing is to try everything you know yeah you need to be on point with your own palette
24:54before
24:54you give it up because competition's tight you're holding i think it's beautiful that's pretty cool
25:00actually right we're gonna go a bit like this one one one one one one color each so one is
25:06in the middle
25:07yeah i just fry some papa double
25:15these little edible things that i see this is lights oh it's lights yes sir wow luma get ready
25:21i can't open this do you need a real man to do it no oh ice bowls yes
25:30beautiful brother awesome look at him all right chefs your time is up your maison plus looks epic
25:40you're gonna have 10 minutes to plate up these wonderful creations with the inspiration of luma
25:50all right julio pierre you have 10 minutes to plate up let's go
26:07so julio i already put the cloud on and the stars so just waiting for skewers of snails are you
26:14looking
26:14yeah pretty good pico pico is done coming out with the middle ones if you want to do the kawakawa
26:22i almost finish here perfect and we're ready to go nice lights
26:40by the mystical light of the night we reveal a magical world that will change your food perception
26:48root sink into the soil snail and insect move through the underground wild clouds and star watch from above
26:56we tell a luma journey between earth and sky for you to discover
27:03nicely done enjoy okay we start with the worms all right let's start with worms
27:31what do you think
27:32i mean to be honest you meant the brief it's definitely like a little journey through the
27:39garden and uh i felt like a little kid because it feels kind of enchanted you could be in luma
27:45yep i think it's an impressive creation and you got all these kind of little mesmerizing flavors a lot
27:52of them are endemic flavors of new zealand yeah i think team italy has come to aotearoa for sure so
27:59good
27:59job thank you so much this is not just a plate of food this is a whole experience and that
28:05is exactly what
28:06we asked for i love how the flavors and the textures really echoed the forest beautifully you have that
28:12beautiful yam cracker with the mealy worms and it's sort of salty and crunchy and a really great way to
28:18whet the appetite and i think the goat's cheese really balanced nicely with the kawakawa the crunchy
28:23elements from the pika pika and the flower one salty one sweet and then you go into the star and
28:30the cloud
28:30you're really taking us on this beautiful journey upwards as you mentioned it's exactly delivered
28:37as promise which makes me very happy very thoughtful very considerate and deeply immersive
28:43well done thank you thank you so much thank you all right up next on kita and tan
28:51you make the dosas i'm just working on the nest part now tan oh shape look at the color yeah
28:58that looks
28:58nice so this is a crumble of flattened rice along with turmeric and curry leaves it denotes the path
29:06and next is a crumble made out of papadums and carom seeds so now this is the egg inside the
29:16nest
29:18this is a coriander and mint chutney this is a coriander and mint chutney that's a tomato rasam
29:25and now the mango pushy
29:32wow
29:51This is Bloomer, inspired by the lights of Diwali.
29:56And we want you to have a walk through Indian street food.
29:59Awesome.
30:00How do you feel now that it's up here?
30:02It feels so surreal to be presenting to you guys food from my country.
30:07So we hope that you like it.
30:37Having a good time?
30:39I love it when people would bring their own style into it, and you've definitely done
30:43that.
30:44Yeah.
30:44Cool presentation.
30:45It's different.
30:46And I've definitely gone on a journey from where you're from.
30:49Yes.
30:49I've enjoyed every little mouthful of it.
30:52Amazing job.
30:53Thank you, chef.
30:55There is so much sophistication and complexity and difficulty in balancing spice.
31:02And you've done it beautifully.
31:04I thought the Rossum was rich and round, and the chart is so crispy and beautiful, really
31:10nicely balanced with the other elements.
31:12And the textures were so beautiful, because you have soft and crunchy.
31:15Yeah.
31:15The coffee, such a classic thing, such beautiful flavours as well.
31:20I did find just the centre of it ever so slightly more icy than it should be.
31:25But such a heart-driven dish for challenge number two, and I really thought it was such
31:32a welcoming, well-rounded plate of food.
31:34Great job, guys.
31:36Up next, Josh and Bailey.
31:39Let's go!
31:41Quail's in.
31:43Kissed by a flame.
31:45I am finishing up a living terrarium.
31:48Oh, the coal's hot for the campfire?
31:50Yeah, coals are hot.
31:51So the legs are in the pan, a little bit of butter, a little bit of the jus.
31:54Super sticky.
31:56Pickled quail's egg going in the nest.
31:59Chicken skin, truffle, chives for the breast and the leg.
32:04I'll start torching.
32:05Yeah, fire, fire.
32:09But we're going to get smoked when we put the plate on.
32:11Okay.
32:22Long ago, the world lay in darkness.
32:26Ranganui, the Sky Father, and Papatuanuku, the Earth Mother, clung together tightly.
32:31Tane Mahuta, their son, longed for light.
32:34He braced his feet against his father and he pushed with all his strength, forcing Earth
32:40and sky apart.
32:41Light poured in, forest rose, and life began.
32:45Tane became guardian of the trees.
32:47For New Zealanders, this story is a reminder of our whakapapa and the connection between
32:52the people, the earth, and the forest.
32:55I'm not going to eat a ****.
32:58This looks absolutely stunning.
33:00Yeah.
33:01I mean, I'm just staring at the quail's skull with the light as an eyeball.
33:05It's speaking to you.
33:08No, no.
33:09No, no, no.
33:38I mean, I'm going to be honest, I mean, it tastes really good.
33:42Everything was cooked really nicely.
33:44I love the offal that kind of grounded the dish for me.
33:47The nettle, the earthiness, and I love that with any type of bird.
33:52The sauce was silky, smooth, seasoning was great.
33:56Everything was pink, everything was juicy.
33:59It's a really, really good, good dish, and I really enjoyed it.
34:05In terms of presentation, you know, you've chosen quail,
34:08and so small birds foraging through the undergrowth.
34:11We're in the undergrowth here.
34:12Yeah.
34:12And I love that this is a living, breathing presentation in and of itself,
34:16but then when you look at the composed plate,
34:18every part of the bird is used,
34:20and you've executed everything to perfection.
34:22I mean, presenting a breast of a quail,
34:25and to see that beautiful blush when you cut through it makes me smile.
34:29It's really difficult to do beautifully.
34:31The confid leg had a lovely contrasting texture,
34:34everything's bound together in that thick, rich, beautiful jus.
34:38And I really liked the nut mash with the heart.
34:40And then the nettle puree brought everything together in a really silky way.
34:44It gave that nice contrast, and it was beautiful and velvety and smooth.
34:48This was, if not flawless, a near-flawless dish in every aspect,
34:56and I'm deeply impressed.
34:58Thank you so much.
34:59Thank you guys so much.
35:03We nailed it.
35:04Yeah, we did.
35:05We couldn't have done it any better.
35:06Hopefully we secure ourselves immunity.
35:09Ah, f***ing hell.
35:12Good job, buddy.
35:17All right, next up, Yashan, Roy.
35:21You have 10 minutes to show us your interpretation of Luma.
35:25Let's go!
35:29So I put the parfait on the crackers now.
35:37I will put the beetroot on top of the parfait.
35:42So I put the sugar.
36:12Bye.
36:14Bye.
36:14Bye.
36:34So we have the moistness and inside have duck liver parfait with the seeds quaker under.
36:41We have sourness from pickled beetroot and when you eat it, please grab a little bit
36:46of sugar nest so it can bring the sweetness to the dish.
37:10Really cool technique, I love the simplicity of it so it's not confusing, it's direct,
37:17it's absolutely delicious, it just has a few flaws.
37:22I think the cracker, it's not crispy enough, it's been sitting there too long and the parfait
37:30stays too thick, it needs more salt.
37:33The sweetness adds to it by adding some of the dragon's beard or bird's nest.
37:39Pickles are great, they just lack in a few simple details to make it exceptional.
37:46I think in terms of it being inspired by Luma, you did a beautiful job so I really loved the
37:53look of it but I think when you're doing one snack, it better be the most perfect snack
38:00that ever existed in order for it to be a winner amongst this sea of incredibly talented
38:05chefs, yourselves included.
38:07I think that it was a tasty bite of food.
38:10The parfait itself is silky, it's rich, it's soft, it's what you want the texture of a parfait
38:15to be.
38:16I love the glaze and the pickles for really giving a nice contrast of brightness and acidity
38:22because it definitely needs it.
38:24I think the proportions are also just a little bit off as well.
38:27So the potential is there for a spectacular dish.
38:31I think you fell just a little bit short.
38:34Thanks.
38:36All right, up next we have Tommy and Danny.
38:39Let's go!
38:46So just picking some fresh herbs, this will just go under the base of our dish.
38:52Danny's just preparing young coconut squid.
38:55These mussels have just been lightly steamed and then we chilled them.
38:59We've got raw tour tour.
39:02Pop a little sweet red chilli jam on the mussel, give it a little bit of heat.
39:12Yeah, should we go there?
39:17Nice and flat.
39:19We're just putting a little coconut mousse.
39:23Cool, all right.
39:25Let's mix that.
39:42In Māori culture bioluminescence is often linked to the supernatural realm, beings of the water,
39:47or the god of the sea, Tangaroa.
39:49It's known as the aurora of the ocean and is used as a guiding light for the spirits travelling to
39:54the afterlife.
40:09Wow.
40:10Really cool.
40:14Very, very cool.
40:15Now, before we crack into things, tell us, is this a winning dish?
40:21Absolutely.
40:22Absolutely.
40:48Make sure to subscribe to our channel and let's see if you subscribe to our channel.
40:49And if you are missing a video, let's see if you can share this video with us.
40:49Let's see if we can share it quickly.
40:49Let's see if you see the 확인 in the next video.
40:53All right, you want to go first on this one?
40:55I can safely say I have never eaten anything like this in my life, and I'm deeply impressed.
41:01This was a celebration of seafood.
41:04The green-lit mussel and the tuatuwa itself, these are ingredients that need very little,
41:10if anything, done to them to be perfect.
41:12And so I think the challenge is in restraint to be able to really hero the ingredients
41:18without taking anything away.
41:19But what I love about this is what you've paired with it.
41:23The prawn floss is like the snap, crackle and pop of this charcoal-dusted Rice Krispie.
41:28Then you have the softness of the coconut sort of arrowhead squid, which has a beautiful
41:33tenderness to it.
41:34And then this really punchy, acidic, bright dressing to bind everything together.
41:40That with the coconut espuma, which was really cloud-like and soft, was really gorgeous.
41:45In terms of the brief itself, bringing this glowing, phosphorescent-inspired dish to the
41:50table was deeply impressive.
41:52I felt the romance of the story.
41:54This is a truly unique dish and I'm blown away.
41:59That's right.
42:00The best thing for me about this dish is the sauce.
42:04It's like gangster juice, you know?
42:06It's like, it's so good, it's so acidic, it's so fresh, it's got that little kind of smokiness.
42:11It has all these levels of flavour and it combined everything together.
42:17Honestly, that's a very impressive dish.
42:20Thank you so much.
42:21Congratulations.
42:23You're done.
42:24I think we are proud of what we serve.
42:26Yeah, really proud.
42:27If we don't mark this challenge as our top, there is always the elimination hanging on top
42:34of us.
42:38That was simply spectacular.
42:44Every single team embodied the magic of Luma in your own unique way.
42:50From a walk through the forest to a festival of light, you all showed unique character in
42:56your dishes.
42:58Josh and Bailey, Tommy and Danny, please step forward.
43:05Both dishes were executed perfectly.
43:09Your sauces both lifted and grounded the dish.
43:12But one dish gave us something we had never experienced before.
43:18And that dish belongs to Tommy and Danny.
43:27I thought we had it in the bag.
43:30Turns out we didn't.
43:33Congratulations, Tommy and Danny.
43:34You are safe from the next challenge, which is our first elimination.
43:40Glad.
43:41All the decisions that we take during the six hours, they came all together.
43:46Everything held up.
43:48Yeah.
43:48It's the only days in the competition that we felt good.
43:50All the time.
43:55Welcome to Taste of Art's first elimination challenge.
43:59We want you to create a chocolate dish that is inspired by a heartwarming person.
44:05We've got to nail this.
44:06Yes, we do.
44:07It's got water in it.
44:10If you're panicking, just breathe.
44:12Bring it.
44:13You're here to win.
44:13I do think it's just a little bit too safe.
44:15And breathe.
44:16It came down to the balance of the dish.
44:19And because of that, your time with us has come to an end.
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