- 11 hours ago
MasterChef Australia Season 18 Episode 6
Category
📺
TVTranscript
00:13It's great to be back in a white apron in the MasterChef kitchen
00:19Seeing Megs go home yesterday was very sad. This competition now feels really real
00:26It is I just need to keep on pushing and keep on putting my best foot forward every single time
00:31I'm in this kitchen
00:40Is it like lolly jars are they lollies?
00:55I'm going what's going on here?
01:00All this cereal in front of me
01:04I'm thinking we're just having a brekkie cool
01:08Good morning, Australia
01:12Bonjour
01:16Well look at this fun
01:19Tastic stereo 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 read can't handle that
01:55I'm going to look like you, you know
01:56Oh mate, I'm hiding a line to hear you, 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
02:14And nor do we
02:19Because we're bringing back a Masterchef classic challenge
02:24The Invention Test
02:26The Invention Test
02:27The 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
02:51To take this beloved pantry staple and turn it into something extraordinary
02:56You can make anything you like
02:58Just be in bed to you and make it bloody good
03:05Because the bottom five cooks will be battling it out in tomorrow's elimination
03:17It's a serial killer
03:21So grab your oats, your pops, your flakes, your loops
03:24Because your time starts now
03:31What's a taste of you got?
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 you're about to find out?
03:56Yeah, all brand
03:57The word Invention Test 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
04:09How I'm going to 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 going to 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 going to incorporate cereal
04:30Within a savory dish
04:32Where is the Latino section?
04:35Do you want me to carry your basket?
04:36Yeah
04:36Where are you going to be?
04:38I'm going to be next to Bella
04:39She's my good love charm
04:40Bella, okay
04:45The service in this place is great, isn't it?
04:47Oh, I see
04:49Where do I go?
04:49We'll go here
04:50It's all right, it's not heavy enough
04:52Thank you
04:52Here?
04:53Yes
04:53Happy cooking, yeah?
04:55Thank you so much
04:55Well done
04:56We're on, girl
04:57We are cooking cereal today
04:59Okay
05:00I'm excited
05:01This is going to 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
05:19You 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
05:45So 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
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, have you got scissors, Hannah?
06:32No
06:32Sorry, oh, I'm so sorry
06:33Ah!
06:3680 grams
06:40I've tried all the other things
06:41Andy
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
06:50Mmm
06:51What's a lot?
06:52Sugar
06:53That's about it
06:55I like to make some pretty, like, weird flavour combinations in the kitchen
06:59Oh, lovely
07:00Just experiment
07:01Oh
07:02Oh
07:03Oh
07:04Oh
07:04Oh
07:04Uh oh
07:07Casper
07:08I'm gonna lead the scene of the crime
07:11Sorry
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 gonna be making a panna cotta
07:22I'm gonna use the Froot Loops to flavour the milk and cream for the panna cotta
07:27And then I'm also going to make coloured pasta
07:30To kind of replicate Froot Loops with some fruit folded through it
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
07:46But I just don't have that time today, so as soon as the milk is infused
07:51I need to get the gelatin in to the milk and get that in the blast chiller straight away
07:56And to really give them the visual of it being a bowl of cereal
08:00I'm actually setting a silver spoon in 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
08:25What's important today is just being inventive
08:28Bringing something new, using cereal in an unexpected way, I think
08:31The first idea I have is actually a tart shell
08:34And 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? What are you doing?
08:52I'm trying to do a Japanese inspired steak tartare tartalette
08:55No way
08:56Yeah
08:56So 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 doesn't, it'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 like 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
09:42Hopefully they don't break on me
09:46I stole some of your Weet-Bix
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
09:58So 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
10:07Another tartare
10:10Yeah
10:12Wow
10:14And I'm making a olive oil wheat cracker to serve with the tartare
10:18So it has Weet-Bix 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 done this before?
10:33Not all of it
10:34Really?
10:35And not in this time frame
10:38It's a lot to achieve in 75 minutes
10:41All right, good luck mate
10:42Ta-ta, ta-ta
10:43Ta-ta, ta-ta
10:44Ta-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
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
11:06It can, you know, go one of two ways
11:08Staying out of the bottom five is extremely important
11:11And I try not to look around at other cooks
11:13But it is added pressure having two ta-ta's 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
12:01But we'll also enhance the texture of them
12:05I 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
12:12But five people are going to elimination tomorrow and I'm pretty nervous
12:16I need to get this chicken on ASAP
12:20So this oil is going to 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 yogurt and tahini
12:43And then I'm going to finish it off with this spiced cornflake clusters
12:48I'm going to make a coco pops tart shell, a coco pops financier, and a ganache on top
12:54Nice
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
13:13I don't normally do sweets, but for some reason my mind goes straight to a cannoli
13:19I'm making a nutri-grain cannoli
13:21I'm using coco pops in the shell
13:24And 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
13:36But normally my nonna makes the ricotta filling
13:39I've never actually made the filling from start to finish very often
13:42Hopefully it all works out
13:43This is still pretty new to me
13:45Although I've seen it a lot
13:46I actually haven't done it myself very often
13:48I'm just trying to channel my nonna
13:51It's definitely not a cannoli for the traditionalists
13:55Definitely not something my nonna would make
13:58The main flavour in the cannoli will be nutri-grain
14:01I want it to be really full with 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 your?
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
14:36I think it's perfect
14:37Hey Ben
14:38Cereal lover or?
14:39In uni I used to have fruit loops a lot
14:42Really?
14:43Like way too much of it
14:44Yeah
14:44I can't see any fruit loops though
14:45No fruit loops, I'm using rice bubbles today
14:48Okay
14:48So I'm doing a play on mango sticky rice
14:51Wow
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
15:03I asked 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 Coco Pops as my main cereal
15:21And I'm going to do a Coco Pop milkly
15:24With a Coco Pops infused creme patisserie
15:26And a matcha chantilly
15:31Hey Bella
15:32Hey
15:32Hit me with it
15:33I'm going to do a financier with some chocolate coconut weebix
15:37Okay
15:37In it and 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
15:56So
15:56What are you loving?
15:57We've got two tartars
15:58With Haroun
15:59And with Hutt
16:01Okay
16:02Hutt
16:03It's like surf and turf type of tartare
16:06And Haroun
16:08Very 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 a balance right
16:18What snacks?
16:19My love is for Dot
16:23She's going to make cornflake grits
16:25Oh, I love that idea
16:26So like a colenta style
16:27So like
16:28That's clever
16:29Yeah
16:30Serving it with meatballs which will have the cornflakes in it as well
16:33And then a pangra tata also with cornflakes in it
16:37Oh wow
16:37Love it
16:38Love it
16:38That's so clever
16:39Well that smells good
16:43Doing well?
16:44Definitely could be a lot better I'll be honest
16:47Oh, I've 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
17:11Oh
17:12Too hot
17:14Oh crap
17:15Better?
17:16Nah, it's not frying well at all
17:17That's disgraceful
17:19What's up?
17:21My chicken is frying absolutely terrible
17:25I think the cornflakes are too thick
17:27They're not sticking well
17:28Feels like it's all going wrong
17:29I don't really have time to butcher another chicken
17:32I'm thinking to myself
17:33This is not a dish I can serve up to the judges at all
17:41Oh my gosh
17:44Count me through
17:46Three seconds counts
17:49Did you burn? Did you burn?
17:50Yeah
17:57Today I'm making a steak tartare tartelette
18:00What was that?
18:01With cornflakes
18:01Tartlets have just come out of the oven
18:03I'm actually quite happy with colour
18:05And a bit 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
18:14And just get it into the tart
18:15I think the complexity with a steak tartare
18:17Is 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 a balance of all the flavours
18:33Textures 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 know 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 uh
19:20This 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
19:26Ganache and the purple pops
19:28I just have to nail all the elements
19:30Otherwise, obviously you know
19:32You 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
19:40I'm going to really put the cumin forward
19:43I've just got to 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!
19:53Yes!
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
20:12Come 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
20:21I have to run to this bench one more time
20:23Every time I start to cook something I'm finding
20:26Oh 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's just completely frazzles my cook
20:38Howdy, 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
21:00But should, fingers crossed, look like little Froot Loops
21:06Oh brother, I think they're working
21:09They'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 clarified milk punch as a little drink to
21:37go 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 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
22:12But it's something I'm familiar with
22:14And I'm holding on to that
22:15That 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
22:48That's a charm
22:52Hurry up!
22:53Five 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
23:07And 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
23:17To 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
23:35My 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 comfort
23:53I hate this
23:54Finish with confidence!
23:57Three minutes to go!
23:58Hi everybody!
23:59What 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
24:19The other elements on my dish
24:21The sauce and the brine, I've just kind of neglected
24:26I'm hoping that the flavours are there
24:28And they can really hero the dish and just bring me home
24:35Final push! One minute to go!
24:38Woo! Come on!
24:51All right, think that, think that, think that, think that
24:55Use that note
24:58The chaos has been about the most consistent part about this cook
25:02Come on!
25:03It feels like it's snowballing
25:05And it's getting worse, not better
25:08Prawns are all done
25:09I'm just hoping that they cook perfectly
25:11My tartare is 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
25:29Everything's just mediocre
25:30I know at this point in time that
25:33It's likely that I'm in a bit of strife
25:3830 seconds to go!
25:41Here are you Lydia!
25:43Here she comes!
25:52It was definitely my, my top speed
25:55All done in ten!
25:58Nine, eight, seven, six, five, four, three, two, one!
26:07That's it!
26:10Well done!
26:11Good one!
26:12Good one!
26:14Oh dude, that looks insane!
26:18Definitely the toughest cook for, 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
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!
27:21Hi!
27:21What have we got?
27:23Today I have made a trio of cornflakes
27:26So we have cornflake grits
27:30With a pork, beef, fennel and cornflake meatball
27:34With a cornflake pan grittato on top
27:37Wow, okay, can we have a go?
27:40Oh yes!
27:55Dot, 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
28:15Is epic
28:16I think it is beautiful and silky smooth
28:19But it's just got that slight little textural detail
28:22With the cornflakes that you've folded through it at the last second
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, I'd order this again and again and again
28:43I agree, an extraordinary job, well done
28:46Thank you
28:47Well off you trot, because that was awesome
28:50Good job, girl, high-fives
28:54Thanks guys
28:56The next dish belongs to...
28:58Petro!
29:00I have made a Middle Eastern inspired pumpkin
29:03And I've made cornflake, cumin clusters
29:06What I'm most impressed about is the seasoning
29:09Both 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
29:18Leija
29:19Made a bran darshi
29:22With a piece of poached fish
29:24I've also used crunchy nut cornflakes in a crispy chilli oil
29:31Oh
29:33Oh
29:34Believe a
29:36I am still struggling to understand how to make a darshi
29:40And here you are, you popped in and you're putting cereals in your darshi
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
30:18With 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 a little bit
30:36I think that is the hero of your dish
30:38Min!
30:39I've made mango crispy rice
30:42Min, simple, bloody delicious
30:44Bloody delicious
30:45Bloody delicious
30:45Dairy moorish
30:46It looks like a modern day restaurant dessert
30:49Yeah
30:50Yes
30:50I've made a fruit loop marshmallow with creme anglaise and raspberry
30:57Cool
30:57Creativity off the charts
31:01It'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 a bit of a peculiar thing to flip them over because it's got a perfect
31:24flat surface
31:26Okay, next, Vidhi please
31:30Thank you
31:31I'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 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 tell us what have you made?
31:56So today I've made a Nutri-grain cannoli
31:59Yeah, so it's a shell
32:02Normal cannoli shell but 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 kind of rippled throughout
32:13Do you think this is the first Nutri-grain cannoli made in the world?
32:18I mean, that'd be pretty cool. I've never seen it before
32:20I would say yes
32:23What do you think they would say in Sicily?
32:25Back in Sicily
32:26I'd probably get kicked onto the street
32:27All the Nonders would yell from the roof saying get out
32:31Let's try it
32:47Let's try it
32:52Let'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
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 is already a bit grainy as well, so you've got kind of double graininess
33:21When I saw it, I thought that's it, 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
33:44Next 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
34:00They can see that that is supposed to be a bowl of milk with cereal on top
34:05What?
34:11What?
34:12What have you made, Casper?
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
35:06Casper, you're a special human mate
35:09Absolutely special human.
35:10I feel like the creativity shown in this plate of food
35:14is 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,
35:39you know, that candy fake colour of so many cereals
35:44and I love the way your brain works.
35:48Like, the second you put that in front of us,
35:50I was like, I think this is probably the most inventive dish
35:54in 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
36:04and you always have a reason for them being on the plate
36:07and that's a very good characteristic to have.
36:10Nice work, Casper.
36:15That looks so good.
36:18We'd love to taste your dish next.
36:20Geoff.
36:36You are for sure an adventurous baker.
36:39You can see that.
36:40The only thing is the layers. They go a bit soggy on the end.
36:46The next dish we'd like to taste is Jackie's.
36:49So I've made a Coco Pops and Kumquat Tart.
36:53I've 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.
37:04Yeah.
37:04Which makes it redundant.
37:05Yeah.
37:06Lucy, you're next.
37:07I've made rice bubble tempura prawns with pickled pear
37:11and a ginger soy sauce.
37:15In terms of invention test, I think it's a good one
37:19to sort of cut your teeth on but won't be the most creative
37:22in the pack.
37:24Karnika.
37:25So today I've made a gochajang 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
37:37going 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,
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!
38:18Okay.
38:22Aaron, what you got?
38:24I've got a steak tartare tartelette.
38:28I imagine there's some cereal in there somewhere.
38:30There is.
38:30So 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.
38:39There's some pretty strong flavours in there,
38:40you know, raw beef, wasabi, miso.
38:42Yeah.
38:43They're powerful.
38:43Yeah.
38:44I think the addition of the cornflakes on the top
38:47has all helped bring that back to the cornflake flavour.
38:50Okay.
38:51Let's find out.
38:52Stuart, guess tug in.
39:07Aaron.
39:10You nailed that tartlet.
39:16Absolutely smashed it out of the park.
39:18Your 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.
39:29I think it's brilliant.
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.
39:41I loved that.
39:43We can really see your potential in terms of what you want to be,
39:48and that is a flat-out chef.
39:50That'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.
40:01And that's what I want to see more of from you.
40:02Well done.
40:09Righto.
40:11Pat, 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.
40:21There's always, like, that tiny little bit that, like,
40:24maybe it's just all worked out perfectly and I'm going to 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.
40:34Hey, Pat.
40:34Hello.
40:35First invention test.
40:36What 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'd hoped.
41:00Are you a bit worried?
41:01Yes.
41:02It's written all over your face.
41:24Pat, I 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,
41:49that'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
41:57by putting a lot in front of us.
42:00But you haven't actually nailed any of the elements.
42:02Yeah, I agree, yeah.
42:04It does put you at a pretty high risk
42:06of being in that bottom five.
42:09Next time, choose less
42:11and open yourself more about details.
42:14Yeah.
42:14We know you can do it better next time.
42:19So, 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
42:40is 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
42:55and 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,
43:15I wish I did something else.
43:18Alright, let's taste.
43:33Ah, Luke.
43:35Chicken cooked really well.
43:38Nice and juicy, super succulent.
43:41Nailed 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.
43:52I would love a little bit more spice.
43:54Felt like it was a little bit sweet with nothing else,
43:57kind of, you know, bringing it to life.
44:00The batter or the dredges.
44:04Little craggly in some places,
44:06little thick in other places,
44:08perfect 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.
44:32Thanks, mate.
44:34That 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,
44:55push the envelope,
44:57and show us something unexpected with cereal.
45:02Some of you took the humble household pantry staple,
45:05and really went for it.
45:10For home cooks at such an early stage of the competition,
45:14we were really impressed.
45:22Three of you deserve a special mansion.
45:30Dot.
45:35Aaron.
45:38And...
45:38Petro.
45:41We fought outside the box,
45:44and used what was in the box
45:47to make something very special.
45:50Well done.
46:00Unfortunately, there were five dishes
46:03that didn't hit the mark.
46:06If I call your name,
46:08step forward.
46:12Pat.
46:14Your dish didn't lack clarity,
46:17and there were problems with all your elements.
46:19Jackie.
46:23Jeff.
46:27Luke.
46:31Vinnie.
46:37I'm sorry,
46:38but you lot will 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,
46:58and come back ready to fight for your spot
47:00in this competition.
47:02Good night, everyone.
47:04Good night, everybody.
47:05Tomorrow night...
47:11Please welcome...
47:13Maggie B.
47:17Maggie B is an icon.
47:18Today, you'll be making...
47:21pies.
47:25She...
47:26might 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.
47:46Two little pieces are...
47:47two little pieces...
47:50One...
47:52Two little pieces...
47:55Two 1...
47:55Two 1...
Comments