- 4 days ago
2026.S18E06
Category
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TVTranscript
00:13It's great to be back in a wide apron in the Masterchef kitchen
00:17I've seen Megs go home yesterday. It was very sad. This competition now feels really real
00:26What is that I just need to keep on pushing and keep on putting my best foot forward every single
00:30time I'm in this kitchen
00:40Is it like lolly jams are they lollies?
00:55I'm going what's going on here?
01:00All this cereal in front of me
01:03I'm thinking we're just having a brekkie cool
01:08Good morning, Australia
01:12Bonjour
01:16Well look at this fun
01:19Tastic cereal display amazing, isn't it?
01:26Vinny, Coco Pops man or Wee-bix man?
01:30Well, I used to be a Wee-bix man, but I prefer Coco Pops at night
01:35Like a little dessert, you know
01:38Aaron what time of the day do you eat your cereal mate?
01:41I don't eat cereal
01:45Cereal for like 15 years
01:49Yeah, not anymore not anymore not anymore the reed can't handle that
01:55I'm going to look like you, you know
01:56Oh mate, I'm hiding a lot under here, don't you worry
02:04So while you've worked out that you will be using cereal today
02:09What you don't know is how we want you to use it
02:15And nor do we
02:19Because we're bringing back a Masterchef classic challenge
02:35I love invention tests because it's the perfect chance to get super creative
02:44Think outside of the cereal box
02:48You've got 75 minutes to take this beloved pantry staple and turn it into something extraordinary
02:56You can make anything you like
02:58Just be inventive and make it bloody good
03:05Because the bottom five cooks will be battling it out in tomorrow's elimination
03:11Oh
03:17It's a serial killer
03:21So grab your oats your pops your flakes your loops because your time starts now
03:30What's a taste of you guys
03:37Step right up, I'm your cereal guy
03:42I would never expect to see cereal in the Masterchef kitchen
03:45But I'm excited, I'm nervous
03:47I do feel like this is a chance for us to be really creative
03:51Really push the boundaries, think outside the box
03:53Is that normal brand?
03:55You're about to find out?
03:56Yeah, all brand
03:57The word invention test is is is freaking me out a little bit
04:01I can't remember the last time I've seen an invention test on Masterchef
04:06Oh crunching up, please be crunching up
04:09How I'm gonna be creative with cereal
04:12I can't quite put my finger on it
04:15Canola
04:16It's a really tough challenge
04:18I've never had to think about cereal in this way
04:21I'm gonna need cornflakes
04:22Firstly, my mind's going towards dessert
04:24But desserts aren't really my strength
04:26So I'm thinking how I'm gonna incorporate cereal within a savory dish
04:32Where is the Latino section?
04:34Do you want me to carry your basket?
04:36Yes, where are you going to be?
04:38I'm gonna go next to Bella, she's my good love charm
04:40Bella, okay
04:45The service in this place is great, isn't it?
04:49Where do I go?
04:50We'll go here
04:50It's all right, it's not heavy enough
04:52Thank you
04:52Here?
04:53Yes
04:53Happy cooking, yeah?
04:55Well done
04:55We're on, girl
04:57We are cooking cereal today
04:59I'm excited
05:01This is gonna be an experimental, that's for sure
05:03I love an invention test
05:05The idea of letting your creativity run wild
05:08That excites me a lot
05:10So today I'm going to be head on, straight on
05:15What's that saying?
05:16Head on, straight on
05:18No, that doesn't sound right
05:19Do you know what I need?
05:20I need cereal
05:21When people think cereal, it's naturally sweet
05:25So straight away, let's flip that on its head
05:27Let's go savory
05:28I'm a savory girly, so that's my comfort zone
05:31I'm going to create kind of a polenta, gritsy vibe with the cornflakes
05:38Grits are an American dish made with polenta
05:45So by putting the cornflakes into a spice blender, I'm going to create a powder
05:50And this powder I'm going to treat as if it's a polenta
05:53Cook it down with lots of stock, parmesan cheese, cream
05:59That's going to be the basis of my dish
06:01I'm going to do a beautiful meatball with cornflakes in that as well
06:05And then a cornflake pancratato on top
06:10So cornflakes in all elements
06:12I'm not sure if I've pushed the invention too far
06:15If I've completely lost the plot
06:18So hopefully I'm on the right track
06:20Yesterday was so stressful with the black apron
06:22I do not want to go back there
06:23So hopefully this dish will mean I can stay in the white apron a little bit longer
06:29Scissors, scissors
06:30Have you got scissors, Hannah?
06:32No
06:32Sorry, oh I'm so sorry
06:33Ah!
06:3680 grams
06:41Candy
06:42I'm like super stoked for an invention test
06:44This sort of cooking is definitely up my alley
06:47Alright, let's taste one of these
06:51That's a lot
06:52Sugar
06:53That's about it
06:54I like to make some pretty like weird flavour combinations in the kitchen
06:59Oh lovely
07:00Just experiment
07:01Oh
07:03No
07:04Uh oh
07:05Disaster
07:07Casper
07:08I'm going to leave the scene of the crime
07:10Sorry
07:11Oh man
07:15It's an invention test so if there's time for doing some weird experiments, today's the day
07:19I'm going to be making a panna cotta
07:22I'm going to use the fruit loops to flavor the milk and cream for the panna cotta
07:27And then I'm also going to make coloured pasta to kind of replicate fruit loops with some fruit folded through
07:33it
07:33So should still have a bit of freshness and texture
07:35It's a bit of a play on what I think, you know, the ideal bowl of fruit loops should be
07:39Perhaps
07:40Bit of an experiment but I think that's, you know, the aim of today
07:43Panna cotta typically you're setting for hours and hours but just don't have that time today
07:48So as soon as the milk is infused I need to get the gelatin in to the milk and get
07:54that in the blast chiller straight away
07:56And to really give them the visual of it being a bowl of cereal I'm actually setting a silver spoon
08:02in my panna cotta bowl
08:06I'm hoping one of the judges at least goes for the spoon and can sort of, you know, understand the
08:10whole vision
08:12I never thought this was what being a Jar Jar Mars chef would come to
08:20I've never cooked with cereal before
08:23This would be a first
08:25It's important today is just being inventive
08:28Bring something new using cereal in an unexpected way I think
08:31The first idea I have is actually a tart shell and using the cornflakes to make a tart dough
08:37And using that as a base for a protein
08:39But cornflakes being the hero ingredients
08:42I really want to stand out so I'm gonna go down the raw protein route
08:47Arun, so sweet or savory?
08:50Savory
08:50Savory?
08:51What are you doing?
08:52I'm trying to do a Japanese inspired steak tartare tartalette
08:55No way
08:56Yeah
08:57So cornflakes
08:58Yeah
08:59Where are you gonna put your cornflakes?
09:01So in the tartalette
09:01And I'm also gonna have it as a garnish on top
09:04Fried in garlic oil
09:05And I'm gonna make a burnt butter miso, egg emulsion to pipe on top
09:08So hopefully that all comes together and the flavors all match
09:12So fingers crossed
09:14All right, good luck mate
09:15Thank you chef
09:16Good luck
09:16Not many people will actually have raw beef with cornflakes
09:20So I think it is pretty inventive
09:22It's not the first thing you think of when you think of cornflakes
09:26So it is pretty out there
09:27It's still a bit thinner
09:29It's now whether or not I can deliver
09:31I'm just trying to flatten out these tart shells for the steak tartare
09:35The texture is like super important so I want it to be crispy
09:38I want it to have a nice bite to it
09:40We'll see how we go
09:42Hopefully they don't break on me
09:46I stole some of your weight pigs
09:48Oh no worries mate, that's fine
09:49Hello Pat
09:50Hello, how are you?
09:51How are you?
09:52Good thank you, how are you?
09:53So tell me, what are you doing?
09:55Today I'm cooking a play on surf and turf
09:57So I'm doing a beef tartare with a prawn head mayo incorporated into it
10:04You know your neighbor is doing the same?
10:07Yes
10:07Another tartare
10:10Yeah
10:12Wow
10:14And I'm making an olive oil wheat cracker to serve with the tartare
10:18So it has wheat dicks, all bran, and some rice bubbles incorporated into it
10:22And then I'm making what I'm calling beer bubble prawns
10:25So it's beer battered prawns dipped in rice bubbles
10:27So they puff up like tempura with a nice salt and pepper seasoning
10:30This is unbelievable
10:32Have you done this before?
10:34Not all of it
10:34And not in this time frame
10:38It's a lot to achieve in 75 units
10:40Right, good luck mate
10:42Ta-ta, ta-ta
10:43Ta-ta
10:44Ta-ta
10:44Ta-ta
10:44Ta-ta
10:45Ta-ta
10:47I'm feeling a lot more tense
10:50Invention Test to me is a creative opportunity to cook
10:55But also an intimidating one
10:57I've never made this dish completely altogether
10:59I've made parts of the elements
11:01When you're cooking something that either hasn't been seen before
11:04Or you haven't done before
11:05It can, you know, go one of two ways
11:08Staying out of the bottom five is extremely important
11:11And, like, I try not to look around at other cooks
11:13But it is added pressure having two tartares next to each other
11:24Oh, that's a good butcher job, isn't it?
11:26Far out
11:29We've got 75 minutes to use good old fashioned cereal
11:33And invent a brand new dish that tastes delicious but is inventive
11:38Today I'm going to do my Korean fried chicken
11:41Which is fried chicken but with the cornflakes
11:43I'm going to use that to kind of crumb and batter the chicken
11:45The plan is to blend the cornflakes down, mix them in with my dredge
11:49And then on the other side have some kind of rough, crushed cornflakes for the outside batter
11:55I'm hoping it really coats it and you get that real bite at the end
11:59I'm hoping that we'll really show the cornflake flavour but we'll also enhance the texture of them
12:04I have made it kind of a while ago but definitely never made it with a different crumb
12:10Very excited to see how it turns out but, um, five people have got an elimination tomorrow and I'm pretty
12:15nervous
12:16I need to get this chicken on ice up
12:20Sorry, this oil is going to stink up the whole place
12:23I think you just stink up the whole place yourself, Len
12:26Less than the flirting more cooking, eh?
12:29I'm loving the aromas in this kitchen
12:3214 minutes to go!
12:38I'm doing a spiced pumpkin on a bed of yogurt and tahini
12:43And then I'm going to finish it off with this, uh, spiced cornflake clusters
12:48I'm going to make a Coco pops tart shell, Coco pops financier and a ganache on top
12:55Yeah, a little bit different
12:57Strategy
12:59I'm going to make a grand dashi broth
13:02I'm going to poach some fish in it
13:04And see if I can pull off a crunchy nut chilli oil
13:09Oh, we both have Coco pops, lol
13:11Oh yeah, Coco pops off
13:14I don't normally do sweets but for some reason my mind goes straight to a cannoli
13:19I'm making a Nutri-grain cannoli
13:21I'm using Coco pops in the shell and then I'm also using Nutri-grain in the filling
13:26I've made cannolis a couple times
13:28I'm no expert
13:30Cannolis for me are one of my favourite desserts
13:34I pipe them all the time with my dad
13:36But normally my non-na makes the ricotta filling
13:39Never actually made the filling from tart to finish very often so hopefully it all works out
13:43This is still pretty new to me
13:45Although I've seen it a lot, I actually haven't done it myself very often
13:48I'm just trying to channel my non-na
13:51It's definitely not a cannoli for the traditionalists
13:55Definitely not something my non-na would make
13:58The main flavour in the cannoli will be Nutri-grain
14:01I want it to be really forward Nutri-grain
14:03So I'm hoping it's good enough
14:05I don't want to be an elimination so
14:09They need milk
14:11It's like
14:12Don't try and whistle
14:19How are you going?
14:20Dissert mouth?
14:24How's you?
14:25I said they need milk
14:27Delicious
14:29That's got to be good for you
14:34What are you thinking?
14:35I'm really happy with the marshmallow, I think it's perfect
14:37Hey Ben, cereal lava or?
14:39In uni I used to have Froot Loops a lot
14:42Like way too much of it
14:43Yeah
14:44I can't see any Froot Loops though
14:45No Froot Loops, I'm using rice bubbles today
14:48Okay
14:48So I'm doing a play on mango sticky rice
14:51So I'll do mango crispy rice
14:53Okay
14:53Thank you
14:57Annabelle, I dreamt about you last night
14:58Or more specifically, your banoffee
15:00Did you make those sounds in your sleep?
15:02Yeah, I probably did
15:03What are you doing?
15:06Sweet or savoury today?
15:08Savoury
15:08And what are you making?
15:09I'm going to make a tuna tostada
15:12Okay
15:12Using the cornflakes to try and make like a tostada dough
15:15That doesn't look like cornflakes
15:17We'll see how it go
15:18I'm using Cocoa Pops as my main cereal
15:21And I'm going to do a Cocoa Pop milk flea
15:24With a Cocoa Pops infused creme patisserie
15:26And a matcha chantilly
15:31Hey Bella
15:32Hey
15:33Hit me with it
15:33I'm going to do a financier with some chocolate coconut weebix in it
15:38Okay
15:38And then a toasted coconut ganache
15:40Using one of the cereal milks that I decide I like
15:43Are these all yours?
15:45Yeah
15:46Yeah
15:49There are 12 people doing savoury
15:51And only 11 doing sweets
15:53Wow
15:54I'm happy with that
15:56Same
15:56What are you loving it?
15:57We've got two tartars with Haroun
15:59And with Hat
16:01Okay
16:02Hat is like surf and turf type of tartare
16:07And Haroun very cleverly is using cornflakes into his tart
16:12Great idea but probably a lot going on in that tartare
16:15Yeah
16:16I'm using to see if he gets the balance right
16:18What's next?
16:20My love is for Dot
16:23She's going to make cornflake grits
16:25Oh I love that idea
16:27So do I
16:28That's clever
16:30Serving it with meatballs which will have the cornflakes in it as well
16:33And then a pangra tarta also with cornflakes in it
16:37Oh wow
16:37Love it
16:38That's so clever
16:39That sounds good
16:42Doing well?
16:44Definitely could be a lot better I'll be honest
16:47Oh split my skin
16:50As I'm starting to batter these chickens
16:51These cornflakes don't really feel that fine
16:55And it's kind of messing with the consistency of the batter
16:58I'm hoping though once it hits the oil
17:00And kind of starts frying
17:02The cornflakes will stick to the chicken
17:06And hopefully I'll get an extra crispy batter
17:11Too hot
17:14Oh crap
17:15Better?
17:16Nah that's not frying well at all
17:18That's disgraceful
17:20What's wrong?
17:22My chicken is frying absolutely terrible
17:25I think the cornflakes are too thick
17:27They're not sticking well
17:28It feels like it's all going wrong
17:29I don't really have time to butcher another chicken
17:32I'm thinking to myself this is not a dish I can serve up to the judges at all
17:41Oh my gosh
17:42Oh my gosh
17:44Count me through
17:46Three seconds counts
17:49Did you burn? Did you burn?
17:50Yeah
17:51Yeah
17:57Today I'm making a steak tartare tartelette
18:00With cornflakes
18:01Tartlets have just come out of the oven
18:03I'm actually quite happy with colour
18:05And a hit of corn through the flavour
18:08I think it'll actually have a good interplay with the beef
18:11All I've got to do is cut my steak now
18:13Mix it all together and just get it into the tart
18:15I think the complexity with the steak tartare is just all of the knife work you actually have to do
18:19And that takes time
18:21So it is simple on paper
18:24But quite a technical dish to actually cut everything to the right size
18:28So you know a good mixture of all the ingredients together in the one bite
18:30The key to a good tartare is the balance of all the flavours, textures and hops
18:34So you want that to be a bit fresh
18:36You know have some umami, some zing
18:40So hopefully mine has all of that
18:43Pat's doing a tartare next to me as well
18:45And I think it's good
18:46You know have a bit of competition
18:48And hopefully the best tartare wins
18:52Aaron's a bit of a weapon so you know
18:54Takes one to no one
18:59I'm making a dashi with some bran
19:01And just put the bran into the broth
19:06And it tastes alright
19:08It's okay, it's good
19:11Yay, me
19:12I need to poach the fish
19:15I do like to be inventive in the kitchen
19:16I make up stuff all the time
19:18So this is somewhere I feel a bit comfortable
19:22I'm going well, I've actually got my tart shell in the oven
19:24I'm just currently on the white chocolate, ganache, and the purple pox, but not see it
19:28I just have to nail all the elements
19:30Otherwise, obviously you know you don't want to be in the bottom
19:34Things are tracking along nicely
19:37Pumpkins all done
19:38I'm just making my quai's conflate crunch
19:41I'm gonna really put the cumin forward
19:43I just gotta make sure that everything is really balanced here
19:46Because there's some great cooks, so I've got a lot of work
19:50It's crunch time, 15 minutes to go!
19:53Yes!
19:54Woohoo!
19:57I look up at the clock and I have concerns that a large proportion of my elements are not done
20:03Come on, come on, come on, come on, come on
20:14But I just can't get my stuff together with organisation
20:19I've been dashing back and forth, back and forth
20:21I have to run to this bench one more time
20:23Every time I start to cook something, I'm finding, oh god, I need to go get this ingredient
20:28Or I need to go get this piece of equipment
20:31It's just stop, start, stop, start
20:33And it just completely frazzles my cook
20:38Addy, you're gonna push?
20:39Yes, yes I do
20:40Let's go
20:44So in the next 15 I gotta finish rolling out my pasta, cut shapes, fill them, deep fry them
20:49I've never made pasta with cornmeal and, you know, blue spirulina
20:54So that's a bit of an experiment
20:56I've got no idea really how long they need to fry for
20:59But it should, fingers crossed, look like little Froot Loops
21:06Oh brother, I think they're working
21:08Are they working?
21:09Yeah
21:10Oh man, unbelievable
21:12Definitely going a bit off the rails with this one
21:14Like, I've never made dishes with these flavours before
21:18So there's always the chance that they just don't go together
21:23But I think today's the day to take a risk and push the envelope
21:26And I think I might even want to push the envelope a bit further in this invention test
21:31Might be a bit crunch for time, but I'm also making a fire fried milk punch as a little drink
21:37to go on the side
21:37Have, you know, dessert with a drink
21:40Jean-Christophe, did you have cereal when you were a kid?
21:42No, we didn't, no
21:43No?
21:44No, it did not exist, I don't think so
21:45You're not that old!
21:50My inner octopus is released
21:52I am whisking, I'm blending
21:55I'm just looking on my tangratato
21:58And I've got my balls on, my meatballs
22:00And my sauce is bubbling away
22:03But I feel strangely calm
22:07This is a dish that I would love to eat
22:10Obviously I'm using different ingredients
22:12But it's something I'm familiar with
22:14And I'm holding on to that, that this is going to work
22:17I've made like polenta and grits before
22:19But not with cornflakes
22:21So let's see if it will work
22:23I want my grits to be smooth
22:25But I still want a little bit of texture on the tongue
22:29Like sand but not sand
22:33Like you know when you're smiling at the beach
22:35And the wind blows and you get a little bit of sand in your mouth
22:37I want that but for all the good reasons
22:40So I'm going to add in a bit more cornflake powder
22:43And that's going to add in the textural component of a traditional grits or polenta
22:49Yum!
22:52Hurry up! Five minutes to go!
22:58So at this point I'm rolling out my cannoli dough
23:01While my filling is still getting whipped
23:05Cannoli dough is a bit finicky and it's hard to get really right
23:09And obviously I've never made cannoli dough with Coco Pops either
23:13It's a moment of truth
23:14So I'm just really hoping that this works
23:15I haven't had a proper chance to actually test them to see whether they're nice and crunchy
23:18But I'm really hoping they are
23:21I've got the Nutri-Green filling
23:26But as I'm tasting my filling
23:29The texture is a little bit grainy
23:33Jesus Christ
23:34My nonna probably wouldn't be very happy with a filling like that
23:37But I don't have any time to make a new filling right now
23:42I need to pipe my cannolis and get everything on the plate
23:45My piping game is pretty good
23:46I usually pipe like three, four hundred with my dad
23:48So I pipe a fair bit
23:50This is way too close to confidence
23:53I hate this
23:55Finish this confidence!
23:57Three minutes to go!
23:58Hi everybody!
23:59Nearly there!
24:00What the heck?
24:02First batch of chicken, it didn't work
24:06I've only got three pieces of chicken left
24:09And I've dipped them in the potato starch and re-battered them
24:13And it's actually looking alright
24:16But I'm worried that as I'm spending so much time on this chicken
24:20The other elements on my dish
24:22The sauce and the brine
24:23I've just kind of neglected
24:26I'm hoping that the flavours are there
24:29And they can really hero the dish and just bring me home
24:35Final push!
24:36One minute to go!
24:38Woo! Come on!
24:39One minute to go!
24:41One minute to go!
24:51Alright, think that, think that, think that, think that, think that, use that nugget
24:58The chaos has been about the most consistent part about this cook
25:02Come on!
25:03It feels like it's snowballing
25:06And it's getting worse, not better
25:08Prawns are all done
25:10I'm just hoping that they're cooked perfectly
25:11My tartare's not in a place that would anywhere near resemble tartare
25:17The texture's wrong and the taste is wrong
25:19And I'm just, like, throwing things in, trying to make it taste half decent
25:24I'm concerned about the cracker
25:26It's not great
25:28Everything's just mediocre
25:31I know at this point in time that, it's likely that, I'm in a bit of strife
25:3830 seconds to go!
25:41Here are you Lydia!
25:43Here she comes!
25:53That was definitely my, my top speed
25:55That's it!
25:56All done in ten!
25:58Five!
25:59Eight!
26:00Seven!
26:01Six!
26:02Five!
26:03Four!
26:04Three!
26:05Two!
26:06One!
26:07That's it!
26:10Well done!
26:12Good one!
26:14Oh dude, that looks insane!
26:18Definitely the toughest cook for, for me in the kitchen today
26:21I think some of the elements are not quite as good as I'd like them to be
26:26I'm really hoping that this is enough to stay out of the bottom five
26:29But I'm not sitting here with a huge amount of confidence
26:32I've just got to wait and see
26:42We asked you to use cereal in a creative but tasty way
26:47The catch is, we're looking for the bottom five dishes
26:50To go into tomorrow's elimination
26:55The first dish we'd like to taste belongs to
26:58Dot!
27:02I think once you've cooked you step away and you do start questioning yourself of
27:06What on earth have I done?
27:08But I'm feeling like this is a plate of food that I would love to sit down and eat
27:12If this was served to me in a little cafe on a rainy day I'd be very happy
27:16So hopefully the judges love it
27:19Hi Dot!
27:20Hi!
27:21What have we got?
27:23Today I have made a trio of cornflakes
27:27So we have cornflake grits
27:30With pork, beef, fennel and cornflake meatball
27:34With a cornflake pan grittato on top
27:37Wow, okay, shall we have a go?
27:40Oh yes
27:54Dot!
27:56I can't emphasise this enough
28:01You've nailed it
28:03Absolutely nailed it
28:10The creativity of this dish, the invention aspect of this dish is epic
28:16I think it is beautiful and silky smooth
28:19But it's just got that slight little textural detail with the cornflakes that you've folded through it at the last
28:25second
28:26The meatballs are epic, the sauce goes so well with it
28:29A celebration of cornflakes in a meatball dish said no one ever but I love it
28:35You get these little tendrils of cornflake flavour just throughout the entire dish
28:41I'd order this
28:42I'd order this again and again and again
28:43I agree, an extraordinary joke
28:46Thank you
28:47Well off you Trot because that was awesome
28:51Good job, girl
28:53High fiveers
28:54Thanks guys
28:56The next dish belongs to...
28:58Petro
28:59I have made a Middle East inspired pumpkin
29:03And I've made cornflake cumin clusters
29:06What I'm most impressed about is the seasoning
29:08Both on the pumpkin and those clusters
29:11Heighten the spices and heighten the pumpkin's earthiness
29:14Far out, mate
29:15You are a star
29:16Thank you
29:17Petro, we love you
29:18Lydia
29:19Made a brand dash here
29:22With a piece of poached fish
29:24I've also used crunchy nut cornflakes in a crispy chilli oil
29:31Oh
29:34Unbelievable
29:36I am still struggling to understand how to make a dashi
29:40And here you are, you popped in and you're putting cereals in your dashi
29:43And it worked very well
29:44Next up, Bella
29:47So I landed on a chocolate and Weet-Bix financier
29:50With a Coco Pops and toasted coconut whipped ganache
29:54Bella, I think by far the most successful infusion
29:58Like that Coco Pops is ringing right through every single element on that cake
30:04How many boxes did you use in that little square?
30:08Not that many actually
30:10Insane, insane
30:12I really enjoyed that
30:14Annabelle
30:15I have made a cornflake tostada with some raw tuna
30:20A jalapeno cream and a crunchy nut chilli crisp
30:24The thing about a tostada is they have to be really crispy
30:26Yes
30:27These feel pretty good, I feel like doing that ASMR thing
30:31Tostada was so shattery, it made my brain kind of like shake it a little bit
30:35I think that is the hero of your dish
30:39Min!
30:39I've made mango crispy rice
30:42Min, simple, bloody delicious
30:44Bloody delicious, very Moorish
30:46It looks like a modern day restaurant dessert
30:49Yeah
30:49Grass
30:50I've made a fruit loop marshmallow with creme anglaise and raspberry
30:56Cool
30:58Creativity off the charts
31:00It's very, very, very conceptual and I love that
31:06Jack
31:08That's a Coco Pop shoe
31:09Are the shoe upside down?
31:12Yeah, I just thought it would be an interesting way to plate it
31:15Um
31:17A beautiful shoe buns and yeah, a bit of a peculiar thing to flip them over
31:23Because it's got a perfect flat surface
31:26Okay, next, Vidi please
31:30I'm looking at my dish and the thing that I'm worried about is that filling
31:34It might be a bit too grainy
31:36And I'm worried that there's lots of great dishes that I'm up against today
31:41But I'm hoping that the inventiveness will get me through
31:45Being in the bottom five for me at this point in the competition is a big, big risk
31:49I don't want to go home yet
31:51Wow
31:53You need to tell us what have you made?
31:56So today I've made a Nutri-grain cannoli
31:58Um, yeah
32:00So it's a shell, normal cannoli shell
32:03But I put a bit of cracker pops in there too
32:04And then the filling is ricotta with Nutri-grain
32:07And then in there is a Nutri-grain praline
32:10Kind of rippled throughout
32:13Do you think this is the first Nutri-grain cannoli made in the world?
32:17I mean, that'd be pretty cool
32:19I've never seen it before, so
32:20I would say yes
32:23What do you think they would say in Sicily?
32:25Back in Sicily
32:26Get kicked onto the street
32:27All the Nondas would yell from the roof saying
32:30Get out
32:31Let's try it
32:53Vinny, that's as good as any cannoli shell I've ever had
32:57It's really, really well done
32:58I love how far you've taken them
33:00So they've got that really lovely deep caramelised flavour in them
33:03I love the flavour of the filling as well
33:06I think where I maybe feel like there's a bit of an issue is the texture
33:13I just wanted you to have maybe infused rather than blended the cereals through
33:17The ricotta's already a bit grainy as well, so you've got kind of double graininess
33:22When I saw it, I saw that it's nailed it
33:24But when I test it, I changed my mind a little bit
33:28I lost the excitement with the texture
33:32You know, we want you to do well
33:36But then I can't say that I like it
33:39Cheers Vinny!
33:40Thank you
33:43Next up, Caspar
33:49The dish is looking great
33:51It's certainly inventive for me
33:54But there's always the chance that I might have gone a bit too far
33:58I'm hoping as soon as I put it down in front of them
34:00They can see that that is supposed to be a bowl of milk with cereal on top
34:05What?
34:11What?
34:13Okay
34:15What have you made Caspar?
34:17I've made a cereal milk panna cotta
34:19With some fried pasta
34:21And a little like fruity pebble milk crumb thing
34:25And then I had some leftover cereal milk
34:28So I did a clarified milk punch with the cereal milk
34:31I think you know you're being creative when you don't actually have the words to describe your own dish
34:36Well, it looks incredible and we know it's big on creativity
34:40But is it big on flavour?
34:42Let's find out
35:06Caspar, you're a special human mate
35:08Absolutely special human
35:10I feel like the creativity shown in this plate of food is off the charts
35:17The composition is unreal
35:20I loved that you set the spoon in there
35:23You know, you don't get that satisfaction of the wobble on the plate
35:26And the thing looking like it might fall over
35:28But you got the satisfaction of lifting the spoon out
35:30And then seeing the texture of the wobble on the spoon
35:33It was brilliant, it was genius
35:36I like that you used the blue spirulina to replicate, you know, that candy fake colour of so many cereals
35:44And I love the way your brain works
35:47Like the second you put that in front of us
35:50I was like, I think this is probably the most inventive dish in the kitchen today
35:56And it is an invention test, so well done there
35:59I love that you cook with such intention
36:01Every time you come up here, you describe the elements
36:04And you always have a reason for them being on the plate
36:07And that's a very good characteristic to have
36:09Nice work, Caspar
36:10Thank you
36:15That looks so good
36:18We'd love to taste your dish next
36:20Geoff
36:21I made a Coco Pop meal free
36:24With a Coco Pop infused creme pad
36:27And then I added a matcha chantilly
36:31And a sprinkle of Coco Pops
36:35Geoff, you are for sure an adventurous baker
36:39You can see that
36:40The only thing is the layers
36:42They go a bit soggy on the end
36:46Next dish we'd like to taste is Jackie's
36:49So I've made a Coco Pops and Kumquat tart
36:52I added some of that citrus and that Kumquat
36:55To kind of give it almost like a Jaffa effect
36:58I think you've added cocoa powder, have you?
37:00Yeah
37:00So because you've done that, it overpowers the dish for me
37:03Yeah
37:04Which makes it redundant
37:05Yeah
37:06Lucy, you're next
37:07I've made rice bubble tempura prawns
37:10With pickled pear
37:11And a ginger soy sauce
37:15In terms of invention test
37:17I think it's a good one to sort of cut your teeth on
37:20But won't be the most creative in the pack
37:24Karnika
37:25So today I've made a gochajang cornflakes chilli chicken
37:29It was absolutely peaking with flavour
37:33Is it inventive?
37:34I don't think it's that inventive
37:37Especially with what's going on behind you
37:38Emily, I think you're next
37:41This is a cornflake crusted fish cola
37:45And then to basically make it nice and fresh
37:48I decided to balance it with a wakame cucumber and mango salad
37:52As much as I adore everything about your dish
37:56In terms of how it tastes and looks
37:58I'm just wondering if a batter on a fish
38:02Is inventive enough to keep you out of the bottom five
38:06Next dish we'd like to taste belongs to...
38:09Aaron!
38:18Aaron!
38:18Okay
38:21Aaron, what you got?
38:24I've got a steak tartare tartelette
38:27I imagine there's some cereal in there somewhere
38:30There is, so in the tart shell I've added cornflakes
38:33Wasabi cream on the bottom
38:34And I've also got a miso burnt butter emulsion piped on the top
38:38There's some pretty strong flavours in there, you know, raw beef, wasabi, miso
38:42Yeah
38:42They're powerful
38:43Yeah, I think the addition of the cornflakes on the top
38:47Has all helped bring that back to the cornflake flavour
38:50Okay, let's find out
38:52Stuart, get stuck in
39:08Aaron
39:12You nailed that tartlet
39:16Absolutely smashed it out of the park
39:17Your use of the actual cornflakes is really clever
39:20Because they're thin, they're cooked, they're caramelised
39:24And the last thing that's left on my palate, it's cornflakes
39:28I think it's brilliant
39:30Thank you
39:31With beef tartar, it's all about the seasoning
39:34And it is done to perfection
39:36Beautiful knife work, a really immaculate bite of food
39:40I loved that
39:43We can really see your potential
39:45In terms of what you want to be
39:48And that is a fight out chef
39:49That's a proper dish from you mate
39:53That's a very proper dish
39:54Inventive, creative, and also executed really well
39:58But above all, it's tasty
40:00And that's what I want to see more of from you
40:02Well done
40:09Righto
40:10Pat, let's have it
40:15I am very concerned about taking this up to the judges
40:19I've accepted that it's not a great dish
40:22There's always like that tiny little bit that like
40:24Maybe it's just all worked out perfectly
40:26And I'm gonna be fine
40:27But in the back of my mind
40:29I just know I'm in a bit of trouble with this one
40:32Double dash
40:33Hey Pat
40:34Hello
40:35First invention test, what do we do?
40:38So I've got a beef tartare and what I'm calling beer bubble prawns
40:42So beer batter and rice bubble prawns
40:44So you've got the rice bubbles in the beer batter prawns
40:48Yes
40:48Where else is the cereal?
40:49So I've ground down Wheat Bix, all bran and rice bubbles
40:52And made a wheat and olive oil cracker for the tartare
40:56But it didn't quite turn out how I hoped
41:00Are you a bit worried?
41:01Yes
41:02It's written all over your face
41:24Pat
41:25I feel like you want the constructive feedback
41:28Definitely yes
41:28To move forward on as a cook
41:30Yeah
41:32The batter is okay
41:34It's again crispy but a little bit oily
41:37I feel like it's because of the sugar in the rice bubbles
41:41It's made it really wet
41:43Your cracker is a little bit dry
41:47Once it continues on in your palate that's when you really start to notice it
41:50Yeah
41:51I'm a little bit worried for you
41:52Yeah
41:55Pat I think you've overcompensated by putting a lot in front of us
42:00But you haven't actually nailed any of the elements
42:02Yeah great
42:02It does put you at a pretty high risk of being in that bottom five
42:09Next time choose less and open yourself more about details
42:13Yeah
42:14We know you can do it better next time
42:18So good luck
42:20Thanks Pat
42:26Next dish we'd like to taste is Luke's
42:30Walking my dish up to the judges
42:33I can honestly say this is not exactly where I want it to be
42:36I'm really hoping that the flavour in that dish is enough to keep me out of the bottom five today
42:50Luke tell us what you've made
42:53So I made a Korean fried chicken and then I've done a daikon and nectarine pickle
42:59I've used the cornflakes in the dredge and the batter
43:03And how'd you go?
43:04I'm kind of like happy I got something on the plate in the end
43:07But yeah, I don't think it's my best work
43:10I'll just be honest with you
43:12Definitely looking at what some other people have done
43:14I wish I did something else
43:18Alright let's taste
43:34Luke
43:36Chicken cooked really well
43:38Nice and juicy, super succulent, nailed that cook so don't worry about that
43:45The glaze
43:47I would love a little bit more punch
43:50I would love a little bit more acidity, I would love a little bit more spice
43:54Felt like it was a little bit sweet with nothing else kind of, you know, bringing it to life
44:00The batter or the dredges
44:03Little craggly in some places, little thick in other places, perfect in other places
44:09Obviously means inconsistency
44:14Is it inventive?
44:17Probably not in my opinion
44:20It's missing character
44:22It's missing the look we had since the beginning of the competition
44:28It's not the best dish
44:30So, good luck
44:31Thanks mate
44:34That feedback hurts
44:35But I know they're right
44:36That dish just wasn't me at all
44:39I'm thinking
44:41I'm definitely in discussions for today's bottom five
44:52We asked you to get creative
44:55Push the envelope
44:56And show us something unexpected with cereal
45:02Some of you took the humble household pantry staple
45:05And really went for it
45:09For home cooks at such an early stage of the competition
45:14We were really impressed
45:23Three of you deserve a special mention
45:31Dot
45:35Aaron
45:37And Petro
45:41You fought outside the box
45:44And used what was in the box
45:47To make something very special
45:49Well done
46:00Unfortunately, there were five dishes that didn't hit the mark
46:06If I call your name
46:08Step forward
46:12Pat
46:14Your dish
46:15Didn't lack clarity
46:16And there were problems with all your elements
46:19Jackie
46:23Jeff
46:27Luke
46:31Vinny
46:37I'm sorry
46:38But you lot
46:39Will be facing off
46:42In tomorrow's elimination
46:46Where one of you will be going home
46:51Everyone else well done
46:53You can rest easy on the gantry tomorrow
46:55You five
46:57Recharge and come back ready to fight for your spot in this competition
47:02Good night, everyone
47:03Good night, everybody
47:05Good night
47:09Tomorrow night
47:11Please welcome
47:12Maggie B
47:13Maggie B is an icon
47:18Today you'll be making
47:21Pies
47:24She might be sweet as pie
47:28Maggie's an absolute queen in and out of the kitchen
47:31But her pressure test
47:34This is not resembling anything like what Maggie's looked like
47:38Will be someone's
47:40Bittersweet ending
47:42One little mistake
47:44Could mean going home
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