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00:14It's great to be back in a wide apron in the MasterChef kitchen.
00:19Seeing Megs go home yesterday was very sad.
00:22This competition now feels really real.
00:26I just need to keep on pushing and keep on putting my best foot forward.
00:29Every single time I'm in this kitchen.
00:36Wow.
00:37What is that?
00:39I don't know.
00:41Is it like lolly jars?
00:42Are they lollies?
00:44Cereal?
00:44Is it cereal?
00:46Cereal?
00:46Cereal?
00:47Cereal.
00:48Cereal.
00:50Cereal.
00:51Cereal.
00:52What are those?
00:53Green.
00:54Purple one.
00:55I'm going, what's going on here?
00:57Oh!
00:57Hello.
01:00All this cereal in front of me.
01:03I'm thinking we're just having a brekkie or...
01:08Good morning, Australia.
01:12Bonjour.
01:13Good morning.
01:14Oh, not me.
01:15Well, look at this fantastic cereal display.
01:22Amazing, isn't it?
01:24Yes!
01:26Vinnie, Coco Pops man or Wee-Bix man?
01:30Well, I used to be a Wee-Bix man, but I prefer Coco Pops at night.
01:34You're a night guy!
01:36It's like a little dessert, you know?
01:38Aaron, what time of the day do you eat your cereal, mate?
01:41I don't eat cereal.
01:44I haven't eaten cereal for like 15 years.
01:47So you have?
01:48Yeah.
01:50Not anymore.
01:51Not anymore.
01:51Not anymore.
01:52The reed can't handle that.
01:55I'm going to look like you, you know?
01:56Oh, mate.
01:57Yeah, I'm hiding a lot under here.
01:59No, you are.
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 not do we!
02:19Because we're bringing back a MasterChef classic challenge.
02:23The Invention Test!
02:26The Invention Test!
02:35I love Invention Tests.
02:38Because it's the perfect chance to get super creative.
02:43Think outside of the cereal box.
02:48You've got 75 minutes to take this beloved pantry staple
02:54and turn it into something extraordinary.
02:57You can make anything you like.
02:59Just be in bed, Tiff, and make it bloody good.
03:05Because the bottom five cooks will be battling it out
03:10in tomorrow's elimination.
03:17It's a cereal killer.
03:21So, grab your oats, your pops, your flakes, your loops.
03:25Because your time starts now!
03:28Nice guy!
03:30Man wants a taste of, you got it.
03:33What was on the floor?
03:37Step right up!
03:39I'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.
04:06Ah, crunching up, please be crunching.
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 savoury dish.
04:32Where is the Latino section?
04:34Do you want me to carry your basket?
04:36Yeah? It's very easy.
04:37Where are you going to be?
04:38Um, I'm gonna go next to Bella.
04:39She's my good love charm.
04:41Bella. Okay.
04:41Yeah.
04:45The service in this place is great, isn't it?
04:48Where do I go?
04:49We'll go here.
04:50It's all right, it's not heavy enough.
04:52Here?
04:52Yeah.
04:53Happy cooking, yeah?
04:55Thank you so much.
04:55Well done.
04:56We're on, girl.
04:57We are cooking cereal today.
05:00I'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, that excites me a lot.
05:10So today I'm going to be head on, straight on, what's that saying? Head on, straight on.
05:18No, that doesn't sound right.
05:19You 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 savoury.
05:28I'm a savoury 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.
05:44So by putting the cornflakes into a spice blender, I'm going to create a powder.
05:51And this powder I'm going to treat as if it's a polenta.
05:54Cook 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.
06:06And 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, if I've completely lost the plot.
06:18So hopefully I'm on the right track.
06:20Yesterday was so stressful with the black apron, I 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. Have you got scissors, Hannah?
06:32No.
06:32Sorry. Oh, I'm so sorry.
06:33Ah!
06:3680 grams.
06:41Andy.
06:42I'm like super stoked for an invention test.
06:44This sort of cooking is definitely up my alley.
06:47All right, 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.
07:02Oh!
07:03Oh!
07:04Uh-oh.
07:05Good afternoon.
07:07Casper.
07:08I'm going to lead 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 Froot 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 Froot Loops with some fruit folded through
07:33it.
07:33So it should still have a bit of freshness in the texture.
07:35It's a bit of a play on what I think, you know, the ideal bowl of Froot Loops should be.
07:39Perhaps a bit 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 into the milk and get that
07:54in 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 judge on Mars Chef would come to.
08:20I've never cooked with cereal before. This would be a first.
08:25What's important today is just being inventive, bringing 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 and
08:38using that as a base for a protein.
08:40But cornflakes being the hero ingredients, I really want to stand out.
08:44So I'm going to go down the raw protein route.
08:47Arun, so sweet or savory?
08:50Savory.
08:50Savory? What 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 going to put your cornflakes?
09:00So in the tartalette.
09:01And I'm also going to have it as a garnish on top, fried in garlic oil.
09:05And I'm going to 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.
09:28Still 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 super important.
09:37So I want it to be crispy.
09:38I want it to have a nice bite to it.
09:40And we'll see how we go.
09:41Hopefully they don't break on me.
09:46I stole some of your weight pigs.
09:48Oh, no worries, mate. That's fine.
09:50Hello, 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.
09:58So 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.
10:08Another tartare.
10:10Yeah.
10:12Wow.
10:14And I'm making a olive oil wheat cracker to serve with the tartare.
10:18So it has Wheat Dix, all brand, 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 known this before?
10:33Not all of it.
10:34And not in this time frame.
10:38There's a lot to achieve in 75 minutes.
10:41Good luck, mate.
10:42Ta-ta, ta-ta.
10:43Ta-ta, ta-ta, ta-ta.
10:45Bye-bye.
10:45Ta-ta.
10:47I'm feeling a lot more tense.
10:50Invention test to me is a creative opportunity to cook, but 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 or you haven't done before,
11:06it 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 ta-tares next to each other.
11:23Oh, that's a good butcher job, isn't it?
11:26Far out.
11:29We've got 75 minutes to use good old-fashioned cereal and invent a brand new dish that tastes delicious but
11:37is inventive.
11:38Today I'm gonna do my Korean fried chicken, which is fried chicken but with the cornflakes.
11:43I'm gonna use that to kind of crumb and batter the chicken.
11:46The 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 I've 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 ASAP.
12:20Sorry, this oil's gonna stink up the whole place.
12:23I think you just stink up the whole place yourself, Len.
12:26Less of 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 yoghurt and tahini,
12:43and then I'm gonna finish it off with this, uh, spiced cornflake clusters.
12:48I'm gonna make a Cocoa Pops tart shell, Cocoa Pops panacea, and a ganache on top.
12:55Yeah, a little bit different.
12:57Strategy!
12:59I'm gonna make a Randashi broth, and I'm gonna poach some fish in it, and see if I can pull
13:06off a crunchy nut chilli oil.
13:09Oh, we both have Cocoa Pops.
13:11Lol.
13:11Oh, yeah.
13:12Cocoa Pops off.
13:13I don't normally do sweets, but for some reason my mind goes straight to a cannoli.
13:19I'm making a Nutri-grain cannoli.
13:22I'm using Cocoa Pops in the shell, and then I'm also using Nutri-grain in the filling.
13:26I've made cannolis a couple times.
13:29I'm no expert.
13:30Cannolis, for me, are one of my favourite desserts.
13:34I pipe them all the time with my dad, but normally my non-na makes the ricotta filling.
13:39Never actually made the filling from start 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, so...
13:51It's definitely not a cannoli for the traditionalists.
13:54Um, definitely 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, so I'm hoping it's good enough.
14:06I 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 your...
14:25I said they need milk.
14:27Delicious.
14:29That's gotta be good for you.
14:34Yeah.
14:34What are you thinking?
14:35I'm really happy with the marshmallow.
14:36I think it's perfect.
14:37Hey Ben, cereal lover or...?
14:39In uni, I used to have Froot Loops a lot.
14:42Like way too much of it.
14:44Yeah.
14:44I can't see any Froot Loops though.
14:45Uh, no Froot Loops.
14:46I'm using rice bubbles today.
14:48Okay.
14:48So I'm doing a play on mango sticky rice.
14:51Ah.
14:51So I'll do mango crispy rice.
14:53Okay.
14:57Annabelle, I dreamt about you last night.
14:59Or more specifically, your banoffee.
15:00Did you make those sounds in your sleep?
15:02Yeah, I probably did.
15:03I have to ask my partner.
15:04What are you doing?
15:05I might be a bit concerned.
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.
15:16That 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.
15:23With a Cocoa Pops infused creme at sea.
15:27And 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 Wee-bix in it.
15:38And then a toasted coconut ganache.
15:41Using one of the cereal milks that I decide I like.
15:44Are 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.
15:56So, what are you loving?
15:57We've got two tartars.
15:58We have Aoun and with Hat.
16:01Okay.
16:02Hat is like surf and turf type of tartar.
16:06And Aoun very cleverly suiting cornflakes into his tart.
16:12Great idea, but probably a lot going on in that tartar.
16:15That's right.
16:16You can see if he gets a balance right.
16:18What snacks?
16:19My love is for Dot.
16:23She's going to make cornflake grits.
16:25Oh.
16:26Like a colenta style.
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 pan grittata, also with cornflakes in it.
16:37Oh wow.
16:37Love it.
16:38Love it.
16:38That's so clever.
16:39That smells good.
16:42Hello.
16:43Going well?
16:44Definitely could be a lot better, I'll be honest.
16:47Oh, squint my skin.
16:49As I'm starting to batter these chickens, these 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 and kind of starts frying, the cornflakes will stick
17:04to the chicken and hopefully I'll get an extra crispy batter.
17:11It's too hot.
17:14Oh crap.
17:15Better?
17:16Nah, it'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, they're not sticking well.
17:28It feels like it's all going wrong.
17:30I 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.
17:44Coming through.
17:46Three seconds counts.
17:49Did you burn?
17:50Did you burn?
17:51Yeah.
17:57Today I'm making a steak tartare tartalette.
18:00What was that?
18:00With cornflakes.
18:02Tartlets have just come out of the oven.
18:03I'm actually quite happy with the colour.
18:05Oh my gosh.
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 gotta do is cut my steak now, mix it all together and just get it into the tart.
18:15I think the complexity with a 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, but quite a technical dish to actually cut everything to the right size.
18:28You know, a good mixture of all the ingredients together in the one bite.
18:31The 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, you 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 and I think it's good.
18:46You know, have a bit of competition and hopefully the best tartare wins.
18:52Aaron's a bit of a weapon so, you know, it takes one to no one.
18:59I'm making a dashi with some bran and just put the bran into the broth and it tastes alright.
19:08It's okay, it's good.
19:11Yay, me.
19:12I need to poach the fish.
19:14I 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.
19:23I've actually got my tart shell in the oven.
19:25I'm just currently on the white chocolate, ganache and the pep box, 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.
19:37Pumpkin's all done.
19:38I'm just making my spice conflate crunch.
19:41I'm going to really put the cumin forward.
19:44Just got to make sure that everything is really balanced here.
19:46Because there's some great cook, so I've got a lot of work.
19:50It's crunch time.
19:5115 minutes to go!
19:53Yes!
19:54Woo-hoo!
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, come on.
20:05I still need to devein and shell the prawns.
20:08And for my tartare, I still need to dice all of the ingredients.
20:13DJ, come on, Pat.
20:14But I just can't get my stuff together with organisation.
20:19I've been dashing back and forth, back and forth.
20:22I have to run to this bitch one more time.
20:24Every time I start to cook something, I'm finding, oh, God, I need to go get this ingredient.
20:28And 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 going to push.
20:39Yes, yes, I do.
20:40Let's go.
20:44So in the next 15, I've got to 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.
21:09Yeah.
21:10Oh, man, unbelievable.
21:12I'm definitely 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
21:36to 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?
21:43No, it did not exist.
21:45I don't think so.
21:46You're not that old.
21:50My inner octopus is released.
21:52I am whisking, I'm blending.
21:56I'm just looking on my pan grittato.
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, but it's something I'm familiar with.
22:14And I'm holding onto that, that this is going to work.
22:17I've made like polenta and grits before, but not with cornflakes.
22:21So let's see if it works.
22:23I want my grits to be smooth, but 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 and the wind blows and you get a little bit of
22:36sand in your mouth.
22:37I want that, but for all the good reasons.
22:39So I'm going to add in a bit more cornflake powder and that's going to add in the textural component
22:46of a traditional grits or polenta.
22:49Yum!
22:51Hurry up!
22:53Five minutes to go!
22:58So at this point I'm rolling out my cannoli dough while 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, but I'm really
23:20hoping they are.
23:21I've got the Nutri-Green filling, but as I'm tasting my filling, the texture is a little bit grainy.
23:33Jesus Christ.
23:34My nonna probably wouldn't be very happy with a filling like that, but I don't have any time to make
23:40a 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, so I pipe a fair bit.
23:50This is way too close to confidence.
23:54I hate this.
23:55Finish with confidence!
23:57Three minutes to go!
23:58Come on 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, and 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, the other elements on my dish, the
24:22sauce and the brine, I've just kind of neglected.
24:26I'm hoping that the flavours are there, and they can really hero the dish and just bring me home.
24:35Final push!
24:36One minute to go!
24:38Woo!
24:51All right.
24:52Think that.
24:53Think that.
24:54Think that.
24:55Think that.
24:55Use that and I'll get it.
24:58The chaos has been about the most consistent part about this cook.
25:02Come on.
25:03It feels like it's snowballing, and it's getting worse, not better.
25:08Prawns are all done.
25:09I'm just hoping that they're cooked perfectly.
25:12My tartare is not in a place that would anywhere near resemble tartare.
25:17The texture's wrong, and the taste is wrong, and I'm just like throwing things in, trying to make it taste
25:23half decent.
25:24I'm concerned about the cracker.
25:26It's not great.
25:28Everything's just mediocre.
25:30I 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 I am, Lydia!
25:43Yes!
25:43There she comes!
25:53It was different.
25:54I dropped speed.
25:56All done in test!
25:585, 8, 7, 2, 5, 4, 3, 2, 1.
26:06Whoa!
26:07That's it!
26:10Hold on!
26:12Good one.
26:14Oh, dude, that looks insane.
26:18Definitely the toughest cook for me in the kitchen today.
26:22I 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, but I'm not sitting here with
26:31a 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 to go into tomorrow's elimination.
26:54The 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 what on earth have I
27:07done?
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.
27:20Hi Dot!
27:20Hi!
27:21What have we got?
27:23Today I have made a trio of cornflakes.
27:26So we have cornflakes grits with pork, beef, fennel and cornflake meatball with a cornflake pan grittato on top.
27:37Wow!
27:38Okay.
27:39Shall we have a go?
27:40Oh yes.
27:54Dot, I 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.
28:44An extraordinary job.
28:46Well done.
28:48Well off you trot because that was awesome.
28:51Good job.
28:53High fiveers.
28:55Thanks guys.
28:56The next dish belongs to Petro.
28:59I have made a Middle East inspired pumpkin and I've made cornflake cumin.
29:05clusters.
29:06What I'm most impressed about is the seasoning.
29:08Both on the pumpkin and those clusters heighten the spices and heighten the pumpkin's earthiness.
29:14Far out mate.
29:15You are a star.
29:17Petro.
29:18We love you.
29:19Lydia.
29:19I've made a brand dashi with a piece of poached fish.
29:24I've also used crunchy nut cornflakes in a crispy chilli oil.
29:31Oh.
29:33Oh.
29:33Oh.
29:35Oh.
29:3612.
29:36I am still struggling to understand how to make a dashi.
29:40And there you are.
29:40You popped in and you're putting cereals in your dashi and it worked very well.
29:44Next up, Bella.
29:47So I landed on a chocolate and Weet-Bix financier with a Coco Pops and toasted coconut whipped
29:53ganache.
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.
30:11Insane.
30:11Insane.
30:12I really enjoyed that.
30:14Annabelle.
30:15I have made a cornflake tostada with some raw tuna, a jalapeno cream and a crunchy nut chilli
30:23crisp.
30:24The thing about a tostada is they have to be really crispy.
30:26Yes.
30:27These feel pretty good.
30:27I feel like doing that ASMR thing.
30:31Tostada was so shattery.
30:33It made my brain kind of like shake 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.
30:43Bloody delicious.
30:44Bloody delicious.
30:45Dairy moorish.
30:46It looks like a modern day restaurant dessert.
30:49Yeah.
30:50Yes.
30:51I've made a fruit loop marshmallow with creme anglaise
30:55and raspberry.
30:57Cool.
30:58Creativity off the charts.
31:00It's very, very, very conceptual and I love that.
31:06Jack.
31:07That's a Coco Pop shoe.
31:10Are the shoe upside down?
31:12Yeah.
31:12I just thought it would be an interesting way to plate it.
31:14Um.
31:17Beautiful shoe buns and a bit of a peculiar thing to flip them over because it's got a perfect
31:24flat surface.
31:26Okay, next.
31:27Vidi, 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.
31:52Well.
31:53Vidi, tell us.
31:54What have you made?
31:56So today I've made a Nutri-grain cannoli.
31:59Um.
32:00Yeah.
32:00So it's a shell, normal cannoli shell, but I put a bit of cracker pops in there too.
32:05And then the filling is ricotta with Nutri-grain and then in there is a Nutri-grain praline,
32:10kind of rippled throughout.
32:11Yeah.
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.
32:21I would say yes.
32:22Yeah.
32:23What do you think they would say in Sicily?
32:25Back in Sicily.
32:26Probably get kicked onto the street.
32:27All the Nondas would yell from the, from the roof saying get out.
32:31Let's try it.
32:53Finny, 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, so they've got that really lovely deep caramelised flavour
33:03in them.
33:04I love the flavour of the filling as well.
33:06But I think where I maybe feel like there's a bit of an issue is the texture.
33:12I 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.
33:43Next up, Casper.
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, they can see that that is supposed
34:02to be a bowl of milk with cereal on top.
34:05What?
34:10What?
34:12What?
34:14What have you made, Casper?
34:17I've made a cereal milk panna cotta with some fried pasta and a little, like, fruity pebble milk crumb thing.
34:25And then I had some leftover cereal milk, so I did a clarified milk punch with the cereal milk.
34:32I 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, but is it big on flavour?
34:41Whatever.
34:42Let's find out.
35:06Casper, 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 and the thing looking like it might
35:27fall over,
35:28but you got the satisfaction of lifting the spoon out and then seeing the texture of the wobble on the
35:33spoon.
35:33It was brilliant.
35:34It 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, I was like, I think this is probably the most
35:53inventive dish in the kitchen today, and it is an invention test.
35:58So, well done there.
35:59I love that you cook with such intention.
36:02Every time you come up here, you describe the elements and you always have a reason for them being on
36:06the plate, and that's a very good characteristic to have.
36:09Nice work, Casper.
36:12Nice work, Casper.
36:15Nice work.
36:16Yeah, that looks so good.
36:18We'd love to taste your dish next.
36:20Jeff.
36:21I made a Cocoa Pops meal free with a Cocoa Pop infused creme hat, and then I added a Matcha
36:30Chantilly and a sprinkle of Cocoa Pops.
36:35Jeff, 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 Cocoa Pops and kumquat tart.
36:53I've added some of that citrus and that kumquat to 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 with pickled pear and a ginger soy sauce.
37:15In terms of invention test, I think it's a good one to sort of cut your teeth on, but won't
37:21be the most creative in the pack.
37:24Carnica.
37:25So, today I've made a gotcha jang cornflakes chilli chicken.
37:29It was absolutely peaking with flavour.
37:32Is it inventive?
37:34I don't think it's that inventive, especially with what's going on behind you.
37:39Emily, I think you're next.
37:41This is a cornflake crusted fish cola.
37:45And then to basically make it nice and fresh, I decided to balance it with a wakame cucumber and mango
37:51salad.
37:52As much as I adore everything about your dish in terms of how it tastes and looks, I'm just wondering
37:59if a batter on a fish is inventive enough to keep you out of the bottom five.
38:05Next dish we'd like to taste belongs to Aaron.
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.
38:30So in the tart shell I've added cornflakes, wasabi cream on the bottom, and I've also got a miso burnt
38:36butter 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.
38:44I think the addition of the cornflakes on the top as well will help bring that back to the cornflake
38:49flavour.
38:50Okay, let's find out.
38:52Stuart, get stuck in.
38:57Ooh.
39:10Aaron, you nailed that tartelette.
39:15Absolutely smashed it out of the park.
39:17Your use of the actual cornflakes is really clever because they're thin, they're cooked, they're caramelised.
39:24And the last thing that's left on my palate, it's cornflakes.
39:29I think it's brilliant.
39:31With beef tartare it's all about the seasoning and it is done to perfection.
39:36Beautiful knife work, a really immaculate bite of food.
39:41I loved that.
39:43We can really see your potential in 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, Pat, let's have it.
40:15I am very concerned about taking this up to the judges.
40:18I've accepted that it's not a great dish.
40:21There's always like that tiny little bit that like, maybe it's just all worked out perfectly and I'm gonna be
40:27fine.
40:27But in the back of my mind, I just know I'm in a bit of trouble with this one.
40:32Double dish.
40:33Hey, Pat.
40:34Hello.
40:35First invention test.
40:36What did 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.
40:47Yes.
40:48Where else is the cereal?
40:49So I've ground down Wheat Bix, all bran and rice bubbles and made a wheat and olive oil cracker for
40:54the tartare.
40:56But it didn't quite turn out how I'd hoped.
41:00Are you a bit worried?
41:01Yes.
41:02It's written all over your face.
41:28It's written all over your face.
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.
41:43You crack it 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.
41:53Yeah.
41:55Pat, I think you've overcompensated by putting a lot in front of us.
41:59But you haven't actually nailed any of the elements.
42:02Yeah.
42:04It 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.
42:14Yeah.
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, I can honestly say this is not exactly where I want it to
42:36be.
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.
43:08But 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, I wish I did something else.
43:18Alright, let's taste.
43:35Luke, chicken cooked really well.
43:38Nice and juicy, super succulent.
43:41Nailed that cook, so don't worry about that.
43:45The glaze, I would love a little bit more punch.
43:50I would love a little bit more acidity.
43:52I would love a little bit more spice.
43:54Felt like it was a little bit sweet with nothing else kind of, you know, bring 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.
44:27It's not the best dish.
44:30So, good luck.
44:32Thanks mate.
44:33That feedback hurts, but I know they're right.
44:37That dish just wasn't me at all.
44:39I'm thinking I'm definitely in discussions for today's bottom five.
44:52We asked you to get creative, push the envelope, and show us something unexpected with cereal.
45:01Some of you took the humble household pantry staple and really went for it.
45:09For home cooks at such an early stage of the competition, we were really impressed.
45:23Three of you deserve a special mention.
45:31Dot.
45:34Aaron.
45:37And Petro.
45:41We fought outside the box and used what was in the box to make something very special.
45:50Well done.
46:00Unfortunately, there were five dishes that didn't hit the mark.
46:06If I call your name, step forward.
46:11Pat.
46:14Your dish, it lacked clarity and there were problems with all your elements.
46:18Jackie.
46:22Jeff.
46:26Luke.
46:30Vinny.
46:36I'm sorry, but you lot will be facing off in tomorrow's elimination, where one of you
46:47will be going home.
46:51Everyone else, well done.
46:53You can rest easy on the gantry tomorrow.
46:55You five, recharge and come back ready to fight for your spot in this competition.
47:01Good night everyone.
47:03Good night everyone.
47:05Good night.
47:06Good night.
47:07Good night.
47:09Good night.
47:10Tomorrow night…
47:11Please welcome Maggie B.
47:14Wahoo!
47:17Maggie B's an icon.
47:18Today you'll be making pies.
47:24She might be sweet as pie.
47:28Maggie's an absolute queen in and out of the kitchen.
47:32But her pressure test...
47:34This is not resembling anything like what Maggie's looked like.
47:38...will be someone's bittersweet ending.
47:42One little mistake could mean going home.
47:48chair?
47:51Dad
47:52Whatez
47:53the
47:53человека
47:53the
47:53everybody
47:55the
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