- 2 days ago
MasterChef Australia S18E08 Immunity Challenge: Ultimate Breakfast
Category
đš
FunTranscript
00:00:01Previously on MasterChef Australia...
00:00:04Give it up for Jane and Jimmy Barr!
00:00:08Maggie Beers!
00:00:11With incredible guests in the kitchen...
00:00:14Maggie Beers behind us, everyone act normal.
00:00:17Home cooking was the true hero of the week.
00:00:21Music and food are all things that feed the soul.
00:00:25They put up dishes that blew the judges' minds.
00:00:30Wow, it was dynamite.
00:00:33Flavour, flavour, flavour.
00:00:35O-M-G...
00:00:39How did you do that?
00:00:41This is really exceptional.
00:00:44But we had to say goodbye to Megs and Jeff.
00:00:49You would always be a must-have Jeff.
00:00:56Tonight...
00:00:58We kick off Family Favourites Week...
00:01:01With one of the biggest viral sensations.
00:01:18Ready for this? Another day? Another cook?
00:01:20Ooh!
00:01:21Ooh!
00:01:22Okay!
00:01:23Right, nothing.
00:01:25Okay!
00:01:26Well, not a mystery box.
00:01:28Ooh, there's a bench up front!
00:01:29That looks like a masterclass.
00:01:31No, it looks like a follow-along.
00:01:32No, not a follow-along. There's too many of us.
00:01:35Ooh, there's toast on a plate.
00:01:38What's going on?
00:01:39There's butter, and there's oil, and pepper.
00:01:43It's a breakfast thing.
00:01:44Like the runny omelette.
00:01:45I've never made one.
00:01:46Bruh!
00:01:47Oh, mate.
00:01:49Hey, babe.
00:01:52Oh, where'd that come from?
00:01:53What do you want for breakfast?
00:01:55Oh, my God!
00:01:56No, you're joking.
00:01:57Andy Cooks.
00:01:58100% recognise his voice straight away.
00:02:01That is like an iconic line.
00:02:03Hey, babe.
00:02:04What do you want for breakfast?
00:02:05Yeah!
00:02:06Oh, my God!
00:02:08Oh, my God!
00:02:09I love Andy Cooks.
00:02:12Religiously watch his content on social media.
00:02:15I'm dying.
00:02:16I'm dying.
00:02:17Oh!
00:02:25Andy Herndon from Andy Cooks.
00:02:27He's all over my social media.
00:02:29Hey, babe.
00:02:29What do you want for lunch?
00:02:31Mmm, beef quay towel.
00:02:32Perfect.
00:02:34Woo!
00:02:35I love following along with some of his recipes,
00:02:37like some of his techniques.
00:02:38And for my next trick...
00:02:42He makes things so relatable and so approachable.
00:02:45Not great for calorie counting, but absolutely delicious.
00:02:50How are you all?
00:02:54So good to see you.
00:02:56Congratulations for making it this far.
00:03:00Who here loves breakfast?
00:03:04Eggs.
00:03:05One of the biggest tests that chefs get put through.
00:03:08So today, I'm going to show you three levels of eggs.
00:03:12I'm going to start with a classic French omelette.
00:03:15Does anyone know what makes a classic French omelette?
00:03:18Eggs.
00:03:19Eggs?
00:03:20That's a good start.
00:03:22So, three eggs always.
00:03:24We're going to crack them on a flat surface.
00:03:27If we crack our eggs on a sharp surface,
00:03:29we're going to increase the chance of eggshell.
00:03:32Whisk it really well and be that lovely and homogenous.
00:03:35We want one even colour.
00:03:40Foaming butter.
00:03:41It's not burnt yet.
00:03:42In go the eggs.
00:03:44We need to start mixing.
00:03:46And really vigorously.
00:03:47But just like you're doing with the custard,
00:03:49we're trying to bring the temperature of the mass of the eggs up all at the same time.
00:03:53I make a French omelette for breakfast pretty much every day.
00:03:57We give it a tap.
00:03:58It's going to settle our eggs.
00:04:01So, it's so, so cool to see how to do it properly.
00:04:05Off the heat.
00:04:07Release it from the sides.
00:04:10Flip the edge over.
00:04:12We roll it to the end.
00:04:17We're going to give it a tap.
00:04:18And that's going to release that front edge.
00:04:20And it should start push the whole omelette up the edge a little bit.
00:04:25Release it.
00:04:25Flick it over.
00:04:28And we're going to let it sit there and set.
00:04:31Quick flip of the wrist.
00:04:33And over it goes.
00:04:36We've got that seam underneath.
00:04:37We need to make sure that we set that.
00:04:39This is the French way of doing it.
00:04:41So, we use a clean paper towel.
00:04:42And we can shape it nicely.
00:04:45More butter so it's nice and glossy on the outside.
00:04:48Oh, yeah.
00:04:50Some fresh chives.
00:04:51There we go.
00:04:53Classic French omelette.
00:04:56So cool to have an in real life master class from Andy Herndon.
00:05:01He's a bit like the Gordon Ramsay of TikTok.
00:05:04Alright, number two.
00:05:05We're in Melbourne.
00:05:06The home of cafe culture.
00:05:09I'm not sure if this dish was invented here,
00:05:11but it was certainly, when I was cooking in cafes here,
00:05:14it was everywhere and everyone was doing it.
00:05:16It's called the tornado egg.
00:05:18Yeah.
00:05:19We're using a higher temperature this time
00:05:20and it's going to happen quickly.
00:05:22Switch to a neutral flavoured oil.
00:05:25Pans at the right temperature.
00:05:26And the eggs go.
00:05:29I am an egg person and I love tornado eggs.
00:05:34So here's the trick.
00:05:35We're going to bring the eggs back.
00:05:38And then we start rolling them around.
00:05:41And we chase them.
00:05:43But we go ahead with the raw egg.
00:05:46Tornado in my head is turning.
00:05:48Maybe it's an egg challenge.
00:05:50Chervil, the chef's favourite herb.
00:05:54Tornado egg.
00:05:58And finally, arguably one of the hardest egg dishes to pull off.
00:06:03The omu rice.
00:06:04Oh.
00:06:05Pressure's on.
00:06:06Get our rice ready.
00:06:08And we'll get our demi-glaze heating up.
00:06:10We're looking for that same temperature that we had in the French omelette.
00:06:14Eggs go in.
00:06:17Vigorously.
00:06:18We're trying to set that egg, bring that temperature up at the same time.
00:06:22A Japanese omelette the omu rice.
00:06:24I'm like, this is insane.
00:06:26Like, there's so much technique.
00:06:28Eggs are set.
00:06:30Give it a tap.
00:06:32Five seconds.
00:06:33And so many little things.
00:06:35A lot of people wouldn't think about.
00:06:38Over she comes.
00:06:40Flip.
00:06:41Flip that set again.
00:06:42We're going to flip it one more time.
00:06:44Because we want this to be the surface of our omelette.
00:06:47Bottom of the pan.
00:06:51On our rice.
00:06:56Pressure's on.
00:07:06It definitely makes me feel inspired.
00:07:09Andy's got so much skill behind him, but he's got the personality.
00:07:13Maybe this is something I want to do after a little tick-tock situation.
00:07:18And that is three ways to cook amazing eggs.
00:07:26Andy!
00:07:29Andy, welcome back.
00:07:31Good to see you.
00:07:31So good to see you.
00:07:32Hello.
00:07:33Good to see you.
00:07:35Give it up.
00:07:36My superstar on food, Andy Andy!
00:07:38Yes!
00:07:44Thank you so much for coming back to visit us in the MasterChef kitchen.
00:07:47So good to be back.
00:07:49You've been busy recently.
00:07:50Yeah.
00:07:51Awarded TikTok's Food Creator of the Year.
00:07:54Ooh.
00:07:54You now have over 16 million combined followers and subscribers.
00:08:00Everyone here follows Andy Cooks, right?
00:08:02Yes!
00:08:06Andy, you are definitely one of the new superstars of food.
00:08:10But the superstardom, it kind of happened overnight.
00:08:13But you've been cooking for a long time.
00:08:15Mate, I have.
00:08:16I've been cooking for a very long time.
00:08:17Over 25 years at this point.
00:08:19I started in New Zealand a long time ago.
00:08:21I was in London for a long time and then now here in Australia.
00:08:24Annabelle.
00:08:25I don't even need to ask if you're a fan of Andy's.
00:08:28You were losing it.
00:08:30Yeah.
00:08:31I actually went to your pop-up a couple of weeks ago.
00:08:34Oh, awesome.
00:08:34Wow.
00:08:35And I was like starstruck there but like next level starstruck now.
00:08:39What do you love about him?
00:08:41I love how easy your videos are to like recreate.
00:08:45Obviously they're not because you are very skilled.
00:08:49But, sorry, I didn't really do that very nicely.
00:08:52I'm like going red.
00:08:54A little bit.
00:08:56Aaron, how inspiring have chefs like Andy been to you?
00:08:59So inspiring.
00:09:00My whole cooking journey started with videos and learning how to cook from there.
00:09:04And a lot of the stuff that you put out there makes it so easy to follow
00:09:08and actually pick up where you might go wrong with certain things.
00:09:12Can I say something?
00:09:14I'm not good in social media but one thing is sure is every time I spot you doing something,
00:09:20you are proper.
00:09:22And I'm not trying to give you a compliment.
00:09:25It's down to simplicity, down to the line and very well done.
00:09:29Thank you chef.
00:09:30This week is all about family favourites.
00:09:34So babes, you didn't come in today just to show us how to cook eggs, did you?
00:09:40That was so natural.
00:09:43No, eggs are just a small part of the picture.
00:09:47I am on a mission to find the best breakfast from all around the world.
00:09:53For me, when it comes to breakfast, family style cooking done right always wins over any of the restaurant foods.
00:10:02You've got 60 minutes to cook us your ultimate breakfast.
00:10:10Can be sweet or savoury.
00:10:12We have given you an open pantry and garden.
00:10:17So go your hardest.
00:10:18We're only tasting the 12 most appealing breakfast.
00:10:24And then the four best breakfasts will win immunity from the next elimination.
00:10:31Plenty to play for.
00:10:33Four is nuts.
00:10:33Four is nuts.
00:10:36Hell yeah.
00:10:38What I'm really hoping for is that I leave today having tasted something I've never tasted before.
00:10:47Your time starts now.
00:10:51Let's go.
00:10:52Come on.
00:11:01Oh, I don't really think I need two.
00:11:04Pinnuts, peanuts, peanuts, peanuts.
00:11:08Awesome.
00:11:08Let's go.
00:11:09Andy Herndon, AKA Andy Cooks, you have set the best challenge all this week.
00:11:15We're celebrating family cooking and I could not think of a better way to kick it off than
00:11:19with breakfast.
00:11:20Big time.
00:11:21I think this one is actually a difficult one because we want something creative, innovative
00:11:26with a breakfast.
00:11:27Hold on.
00:11:27What do you eat for breakfast traditionally?
00:11:29Well, a banana.
00:11:33But it's the way he peels it.
00:11:35You need to welcome your appetite.
00:11:37Absolutely.
00:11:38For me, it's really important that these guys nail not only flavour but texture.
00:11:42I think it can be often forgotten in breakfast.
00:11:45So they're going to have to nail it, particularly in front of you.
00:11:47And they are going to have to nail it because we're only tasting 12 dishes.
00:11:50And then from that, we're picking the top four to be immune for the next elimination.
00:11:54So huge stuff on the line.
00:11:56I really want to see some interesting cultural dishes because we've got quite a few different cultures in the mix.
00:12:01I can't wait to sit there.
00:12:02I can't wait to sit there.
00:12:03This is going to be super interesting.
00:12:05Definitely.
00:12:06Go, Vin.
00:12:07Go.
00:12:08Good luck, honey.
00:12:10You too, darling.
00:12:11Add two double yakers and six eggs.
00:12:13No way.
00:12:16Emily.
00:12:17Hello.
00:12:17Are you going to bring it culturally?
00:12:18Not my culturally, but maybe your culturally.
00:12:20Yeah.
00:12:21I'm making a bakote.
00:12:22Oh, my.
00:12:22Have you had bakote before?
00:12:24Never.
00:12:24Oh, you haven't?
00:12:25You'll love it.
00:12:26The translation is basically a meat bone tea.
00:12:29Okay.
00:12:29So I usually cook this when I'm really stressed on the weekend.
00:12:32And it's meant to rejuvenate you and make you feel good.
00:12:36Jackie!
00:12:37Jackie!
00:12:38How are we?
00:12:38I'm good.
00:12:39I'm good.
00:12:40I love a really glintness, sweet bracket.
00:12:42So I'm going to do a crepe cake, actually, with a kaya custard.
00:12:46How many layers?
00:12:47Lots and lots and lots?
00:12:48We're going to try and get 20 layers.
00:12:50Woo-hoo!
00:12:5120 layers, Jackie!
00:12:52Yeah.
00:12:53I'm so excited about this.
00:12:55Casper.
00:12:55Hey, Andy.
00:12:56How are you going?
00:12:56Lovely to meet you.
00:12:57What are you making, mate?
00:12:58I'm doing chicken and waffles.
00:12:59A classic.
00:13:00Yeah, yeah.
00:13:01So trying to elevate it a bit.
00:13:02The kimchi and the waffle.
00:13:03Yeah.
00:13:04Gotchajang, honey butter, Korean-style flavours.
00:13:06That sounds pretty good.
00:13:07This is a real wake-me-up one.
00:13:08Yeah!
00:13:11It means the world for Andy to taste my food.
00:13:14He's like an icon.
00:13:15I watch him all the time.
00:13:17I'm always excited.
00:13:18I'm always excited.
00:13:19I'm really proud of myself for making a sandwich to get into the MasterChef kitchen.
00:13:24But I want to show the judges that I'm more than just a sandwich guy.
00:13:27I've got fennel, I've got pancetta.
00:13:29I love cooking with these flavours from my Italian heritage.
00:13:31So I'm making a fried gnocchi hash brown with a poached egg, a pancetta hollandaise and
00:13:39pickled fennel and a chive and wild garlic oil.
00:13:43Being Italian, my nondam makes gnocchi all the time.
00:13:46So I thought, I love this dough, let's crumb it and season it and fry it.
00:13:51Really hoping to put forward a dish that Andy has never tried before and hopefully get a shot at immunity.
00:13:58Come on, Lydia.
00:13:59Come on, darling.
00:14:00It's my top spoon.
00:14:03Jackie, could I steal an egg?
00:14:04Yeah.
00:14:05Is that alright?
00:14:06Go for it.
00:14:08You definitely have to have a little bit of strategy behind your dish selection.
00:14:11I saw big chef man up there and I thought big, bold, cheesy, savoury breakfast.
00:14:17Today I'm going to be making a stout bread Welsh rabbit.
00:14:21It's like a fancy cheese on toast, basically.
00:14:25It's like egg yolks, cream, mix that all together with like a few spices and then you grate cheese
00:14:29on top of stout bread and it goes under the grill in the oven.
00:14:32I'm also going to make Worcestershire sauce.
00:14:34These are sort of boy flavours, which is actually how I like to eat the most as well.
00:14:39But I think 60 minutes is quite tight, especially to make this stout bread.
00:14:43So I really have to get my bread in the oven before I do anything else.
00:14:47I've got to get my bread done in time.
00:14:49And then the Welsh rabbit really comes together quite quickly, the mixture.
00:14:53The stout bread usually cooks in an hour, but by halving the recipe, I'm going to try
00:14:57and cook it in 40.
00:14:58That's on.
00:14:59Right.
00:15:00Oh my God!
00:15:02Yes!
00:15:02It looks awesome.
00:15:04Woo!
00:15:06Looks good.
00:15:07It's the fastest I've ever done it.
00:15:11Oh my God, stop it, Aaron.
00:15:15I think breakfast is one of those meals we forget about, but it's actually quite important.
00:15:20And I only ever have good memories about breakfast.
00:15:22It's like whenever you have breakfast foods, you're always happy.
00:15:24There's nothing wrong with breakfast foods, you know?
00:15:28I'm Malaysian, so I have roots there.
00:15:30My parents are Malaysian, Chinese, so we eat a lot of congee as Chinese.
00:15:34And usually, yeah, we have congee for breakfast.
00:15:36So congee's generally a rice porridge made with jasmine rice with some chicken stock.
00:15:41Congee in itself, I think, is just really wet rice.
00:15:46And so I want to try and elevate that to something that's MasterChef-worthy.
00:15:52G'day, Aaron.
00:15:53Hey, how are you going?
00:15:54Hey, Aaron.
00:15:54How are you?
00:15:55Good, a bit nervous that you're here, but you know I'm good.
00:15:57No, don't be nervous.
00:15:58What would it mean for Andy cooks to taste your dish?
00:16:00It would be unreal.
00:16:01I've watched so many of your videos, and for you to actually try one of my dishes would be insane.
00:16:06I kind of want to live your life.
00:16:08I want to go and be a chef, so...
00:16:09What are you cooking, mate?
00:16:10I'm trying to make a fish congee, but I'm changing that up with a bit of risotto rice.
00:16:15Risotto rice?
00:16:16Yeah.
00:16:19I like the texture of the risotto rice a bit more than just, like, overcooked rice.
00:16:22It's too al dente.
00:16:23Yeah.
00:16:24So we're only tasting 12 dishes.
00:16:25Yep.
00:16:25Why am I going to want to taste your dish?
00:16:27Um, I think it's a bit different.
00:16:29It stands out.
00:16:29Good luck.
00:16:31The first time he said, oh boy, I was like, isn't it, you're just doing Asian risotto?
00:16:35Yeah.
00:16:37It's a risk to substitute the rice with a risotto rice, but I think if I can get it right
00:16:44and also elevate it while keeping the soul of the dish, I have a good chance.
00:16:59Make it a breakfast fit for the champion that is Andy Cox.
00:17:03You've got 45 minutes to go.
00:17:05Woo!
00:17:06I'm sure I'd have enough time if I didn't have to run everywhere every three seconds.
00:17:11Yeah, no, I have.
00:17:12Or eggs.
00:17:13Never in a million years did I think that I would be, like, going from lying on my couch
00:17:18at home, watching videos of Andy Cooks, to now, like, standing in the MasterChef kitchen,
00:17:23cooking in front of him.
00:17:25Woo!
00:17:25Okay.
00:17:26I'm, like, a bit overstimulated by the fact that Andy's here, so I'm just trying really
00:17:30hard to, like, lock in right now, which is, I'm finding a bit tricky.
00:17:36I have manifested this moment.
00:17:40Oh, no!
00:17:41Sorry, I just need to take a breath.
00:17:44Good morning, Chef.
00:17:45How are you?
00:17:46I'm well.
00:17:46I'm well.
00:17:47I'm a bit...
00:17:48You are always very welcoming, beautiful smile.
00:17:51Aw, thank you.
00:17:51So, I see scallops, I see prawns.
00:17:53Yes.
00:17:53What are you doing?
00:17:54I'm gonna do a sport...
00:17:55I'm gonna do a prawn and scallop toast, eggs benedict, and then do an Asian twist on it,
00:18:01so it's a gochujang and yuzu hollandaise.
00:18:05Oh.
00:18:05A little pickled salad with some fresh herbs and some pickled shallots and chilli,
00:18:09and then making a prawn head oil to go around it as well, and a poach stick.
00:18:14Wow.
00:18:14You know, we're only tasting the top 12, and out of the 12, only four will have a chance
00:18:21to get immunity.
00:18:22I wanna be in that 12.
00:18:23Yeah.
00:18:23I wanna be in that four.
00:18:24I really want a top four dish today, but ultimately, I just really want Andy to taste my food.
00:18:30I'm gonna do that later.
00:18:31I'm gonna do my toast now.
00:18:33So, I need to focus.
00:18:35Alright.
00:18:36Got that.
00:18:36Got that.
00:18:37Oh, I need cornflour.
00:18:38Oh, my God.
00:18:42Oh, oh, that's hot.
00:18:44That's hot.
00:18:45I love breakfast.
00:18:46Breakfast is so important in my family, and I'm going to plate up something for the judges
00:18:51that is something they've never seen before.
00:18:54You're getting a kachanga with poached eggs,
00:18:59which is a Peruvian-style breakfast.
00:19:02I love eating this.
00:19:03It's one of my favourite breakfasts.
00:19:05My mum, she's Peruvian.
00:19:08In Peru, we have so many amazing foods and flavours that I'd love people to be exploring.
00:19:14So, I am pumped to be going with my roots is what my abuelo says, but with a little bit
00:19:20of a twist.
00:19:21Hi, Lisa.
00:19:22Hello.
00:19:23What are you making?
00:19:24You're getting a kachanga.
00:19:25Oh.
00:19:26Kachanga.
00:19:27Kachanga.
00:19:28It's a Peruvian breakfast.
00:19:30Yeah.
00:19:30It's a fried bread.
00:19:31I love fried things.
00:19:32With a whipped tahini yogurt, some poached eggs, an induja and chorizo, a compound butter.
00:19:38That's exciting.
00:19:39So, this induja.
00:19:40Yes.
00:19:42One of my favourite ingredients.
00:19:43One of mine, too.
00:19:44It's not a Peruvian thing, is it?
00:19:45No, so I'm mixing it in with some chorizo, just to give it a little bit of heat.
00:19:49Yeah, okay, okay.
00:19:49It's pretty spicy.
00:19:50Yeah, yeah, yeah.
00:19:51Well, it's spicy, but it's also, like, you just want to keep going back for more.
00:19:54Like, when it's mixed with lemon and some garlic, it's just...
00:19:58Alrighty.
00:19:58Yeah.
00:19:58That's a lot.
00:19:59Good luck.
00:20:02Induja, it's a spreadable, sexy Italian sausage.
00:20:06It's, like, spicy.
00:20:07It's, like, a little bit capsicum-y.
00:20:09It's pork.
00:20:12It's just so good.
00:20:14Induja.
00:20:15Sounds like a dance.
00:20:17Induja.
00:20:18It does, doesn't it?
00:20:19Getting that balance right between the chorizo and the induja is really, really critical,
00:20:24because they're both very intense flavours.
00:20:27I feel a lot of pressure using an ingredient that is one of Andy's favourites, but it's
00:20:31one of mine, so I think I can pull it off.
00:20:34It's fun to say.
00:20:36How are you, mate?
00:20:37Good, mate.
00:20:38How are you?
00:20:38I'm good.
00:20:39What are you making?
00:20:40I'm going to do, like, hot honey zucchini fritters.
00:20:42Yep.
00:20:42With, like, a sumac yoghurt.
00:20:44Okay.
00:20:44A coriander oil, and then, like, a few fresh herbs on top.
00:20:48Why is this going to be a standout, mate?
00:20:49Because it's going to look good, and it's going to taste even better.
00:20:52Well, Luke, if there's nothing you don't like, it's confidence.
00:20:56What's for breakfast?
00:20:57Crapes.
00:20:58It's filled, folded, and baked in the oven a little bit.
00:21:00Ooh.
00:21:01Baked crepe.
00:21:01We're going to stuff it with a basil and radicchio pesto and pear and gorgonzola sauce.
00:21:10Flavour, texture, and just blow us away with these crepes.
00:21:15Oh.
00:21:16Oh.
00:21:16Oh, my crepe technique could be better.
00:21:20Hi.
00:21:21Hello.
00:21:22So, I'm doing moi moi with oigi.
00:21:23Moi moi is, like, a steamed honey bean, which I'm going to do with lentils instead, so that's
00:21:27in the oven going steaming.
00:21:28Yeah.
00:21:28I'm going to serve that with a kind of chilli paste, because it's Nigerian.
00:21:31Yeah.
00:21:32And then, like, a sweet, sour, like, corn porridge.
00:21:35That sounds incredible.
00:21:37Yeah.
00:21:37I've never had anything like that before, so I'm super excited to see what it looks like.
00:21:40Let's hope I can pull it off.
00:21:42I'll do my best.
00:21:44Nice and thin.
00:21:46The pressure point for me today is the filo pastry.
00:21:50We've got 60 minutes.
00:21:51Why have I decided to cook filo pastry for Andy Cooks?
00:21:57Hello.
00:21:59How are you?
00:22:00Good. That's very pretty.
00:22:02I'm doing a Turkish breakfast.
00:22:04With beautiful spiced Turkish lamb mints.
00:22:08Herb Labna, and I'm just doing a filo Turkish.
00:22:13I'm calling it a crown.
00:22:14Crown?
00:22:14Yeah.
00:22:15For me, it's the queen of all breakfasts.
00:22:17Hey.
00:22:18Beautiful.
00:22:19The eyebrows were raised.
00:22:20I think he might be impressed.
00:22:23Hopefully he wants to taste my dish.
00:22:24But there's definitely some competition.
00:22:27Oh, God.
00:22:27We might taste all of that.
00:22:29Yeah, literally.
00:22:31That smells really good.
00:22:33This bitch is lighting me up.
00:22:36I can't find hay.
00:22:38Hay.
00:22:40Hay.
00:22:41Hay.
00:22:42And just a little coconut.
00:22:43I feel really excited.
00:22:45This week is all about family.
00:22:48I really want to showcase the Indian flavours they love
00:22:51and just go full throttle.
00:22:53I am making a South Indian breakfast.
00:22:56It's called Uttapam, which is a South Indian pancake.
00:23:00It's something that's so close to my heart.
00:23:04I've grown up eating these flavours.
00:23:06And I remember my neighbour auntie.
00:23:09She used to cook this breakfast for me.
00:23:12So growing up in Delhi, I learnt a lot about food from my aunties and my nani.
00:23:19My memory, the tang, the spice.
00:23:23It shaped my way of cooking a lot.
00:23:27Today I've made aloo tiki.
00:23:29This is something that I've grown up eating.
00:23:33And now I am a mum of beautiful twin girls.
00:23:38It just gives me so much joy to part those flavours and heritage.
00:23:44Do you want this chutney?
00:23:45Yes.
00:23:46A little bit?
00:23:47Yes.
00:23:48They just love eating it.
00:23:51Karnika!
00:23:52Hello!
00:23:53Hi!
00:23:54Okay.
00:23:54I've eaten many Indian breakfasts.
00:23:57And so when I knew this challenge was coming, I just wanted to know what you were cooking.
00:24:01So I am making Uttapam.
00:24:04It's a vegetable, chopped, crispy, South Indian pancake.
00:24:09Oh!
00:24:10And then with that, I'm making two chutneys.
00:24:12Yeah.
00:24:12With Samba.
00:24:13The smell coming off the mustard in the onions, the curry leaves.
00:24:17Yes!
00:24:18I'm so excited.
00:24:19This is what I've grown up eating.
00:24:20Do you share this with your family?
00:24:22Yes.
00:24:22My girls love Uttapam.
00:24:24So every time they say,
00:24:25Mum, can you make me a pancake?
00:24:27I'm like, yes, but healthier version with a lot of vegetables.
00:24:32Well, we are your family today and we can't wait.
00:24:35Yeah.
00:24:35I want that experience.
00:24:36Good luck.
00:24:37You will.
00:24:39I start preparing the Uttapam batter, which generally takes overnight to ferment.
00:24:45But I've only got 60 minutes.
00:24:47So I've got a plan.
00:24:50Adding raw potato.
00:24:52So potato adds a lot of starchiness in the batter.
00:24:55And it gives that crispiness and fluffy texture that you get off that fermentation.
00:25:01The texture to the Uttapam is everything.
00:25:06Fingers crossed.
00:25:07I want this distributor to taste it because I want them to see what I have grown up eating
00:25:13and what flavours I bring to the table.
00:25:19I'm not an omelette kind of girl or poached eggs or any of that, but I do love sweets for
00:25:23breakfast.
00:25:24And so today I'm going to give the Dutch eggs on toast, but it will be a coconut and cardamom
00:25:29panna cotta with a carrot gel.
00:25:32What's for brekkie?
00:25:33Yeah, what's for brekkie?
00:25:33What do you know when we cook the tribe?
00:25:35What's for brekkie?
00:25:35We've done some Dutch babies.
00:25:39Which is?
00:25:40The big Yorkie puddings in the pan.
00:25:43So what I'm loving here is a big bowl.
00:25:47Not a baby.
00:25:48Nah.
00:25:48Not a baby.
00:25:49A big, big boy.
00:25:50Yeah, yeah.
00:25:51And I'm going to go sweet.
00:25:52Nice.
00:25:53I'm going to go a yogurt, lemon, cheesecake filling.
00:25:56I can see how the kids would love.
00:25:59Oh, yeah.
00:25:59Oh, yeah.
00:26:00Jacques, what are you doing?
00:26:02A apple tartan, but I'm taking it a bit further.
00:26:05Instead of rough puff, I'm doing it with a pancake, like a fluffy pancake mixture.
00:26:10Can I let you know?
00:26:11Yes.
00:26:11I'm an expert in making tart tartan.
00:26:13I love it.
00:26:15Yeah.
00:26:15So be careful.
00:26:17Good luck.
00:26:21I am so excited, guys.
00:26:22There's some really amazing breakfast out there.
00:26:24Yeah.
00:26:25The place is already smelling incredible.
00:26:27I think we've got all the 12 in our areas that we visit.
00:26:30You don't.
00:26:31You can't.
00:26:32That's impossible.
00:26:33I think everyone's up their game because Andy Herner's in the house.
00:26:36We have Karnika doing a South Indian breakfast.
00:26:40She describes it as healthy Indian pancakes because she gives it to her kids and then she
00:26:44just loads it with veggies.
00:26:46We have a Turkish egg a la dot.
00:26:49A la dot?
00:26:51Yeah.
00:26:55Using lamb.
00:26:56I'm excited about Aaron.
00:26:57He's doing congee, but he's doing it with risotto rice.
00:27:00Ah.
00:27:00But it's more about how he's carrying himself.
00:27:03Yes.
00:27:03He seems to be very kind of switched on.
00:27:05He's the chef-iest contestant that we've got in here.
00:27:08I need someone with muscles.
00:27:11Aaron, I hate to be a pain.
00:27:12Can you see if you can open that for me?
00:27:16There we go.
00:27:16Thank you sweetheart.
00:27:17I appreciate it very much.
00:27:19There you are.
00:27:19I'm trying to make a fish congee but with risotto rice.
00:27:22I want the rice to be a bit creamier, a bit more textural.
00:27:26Flavour is paramount in this dish.
00:27:27So in the broth I've got kombu, some bonita flakes and shiitake mushrooms.
00:27:32But also I'm deciding to poach the fish in the broth itself so that some of that flavour
00:27:37will also like really absorb into that rice.
00:27:40The congee needs to be packed full of umami, packed full of flavour because otherwise it
00:27:45would just be a plate of goop.
00:27:48Trying to bring all of that to the fore.
00:27:49See how it goes.
00:27:53Oh God.
00:27:54It's nearly halfway through the cooking.
00:27:56I actually haven't done much.
00:27:57I'm trying really hard to be able to execute all of these elements.
00:28:00My prawn and scallop toast, eggs benedict.
00:28:03Oh, far out.
00:28:05And for some reason it's just not really happening.
00:28:09I still have every single element to do.
00:28:12It smells amazing in here.
00:28:14You have 30 minutes to go.
00:28:17Let's go guys.
00:28:20I need to really motor to get my hollandaise, my pickle done and my egg poached and my chilli
00:28:29oil.
00:28:30I'm such a fan of Andy's and I think it's like getting to my head.
00:28:34I am not where I am meant to be.
00:28:36I'm really rushed.
00:28:38I feel stressed and like a bit scared that I won't get everything done.
00:28:5930 minutes to go.
00:29:01I am in full spiral mode cooking my prawn and scallop toast, eggs benedict.
00:29:06Yeah.
00:29:07I basically need to do every single element.
00:29:14I'm just trying to get my prawn toast mixture done.
00:29:18I'm smelling it and something's missing but I can't put my finger on it.
00:29:22But I don't have time to continue to finesse this.
00:29:25I just need to keep cracking on with my other elements.
00:29:27Mixture done.
00:29:28I'm not going to give up.
00:29:30I'm cooking for Andy cooks.
00:29:31I'm going to keep punching through these tasks and really really hope that I'm able to get
00:29:35everything on the plate in time.
00:29:39Yeah.
00:29:39Feeling good.
00:29:40I'm doing my whipped honey butter with gotcha jang now.
00:29:44And then I've got my pickled daikon all done.
00:29:46My waffles are going.
00:29:49Looking up there.
00:29:50I think it's enough time for the chicken.
00:29:52I think we'll be good.
00:29:54I'm here for a grape count.
00:29:56We're pretty much there.
00:29:57So have we got a 20 stack?
00:29:58We've got 10 stack which I'm going to cut out into 20.
00:30:01Oh, very creative.
00:30:03I like that.
00:30:04Yeah, exactly.
00:30:05Quick maths.
00:30:07Going okay.
00:30:08So at the moment I have the pork going in the pressure cooker for my bakute.
00:30:12Got the shallots that are basically fried, have making a dipping sauce.
00:30:19Got the rice ready to go in the pot.
00:30:21Um, the goal is to make Andy Cooks feel like he is enjoying a nice purple soup.
00:30:27Alright, let's see what happens.
00:30:28Just got the clock ticking at the moment.
00:30:31Um, so trying to get as much done as I can.
00:30:34Oh!
00:30:35Yes!
00:30:36It did it!
00:30:38That's a beast of a Dutch baby.
00:30:41That's a six pounder.
00:30:43Come on guys, get your breakfast finished!
00:30:4715 minutes to go!
00:30:48Oh!
00:30:49Alright!
00:30:52Dear Lord.
00:30:53Please look good on this plate.
00:30:56Behind.
00:30:57Behind.
00:31:01My potatoes are softened enough for my fried gnocchi hash brown.
00:31:05And then I get my sauteed fennel and parmesan cheese and mix into my gnocchi dough.
00:31:09So right now I'm just crumbing my gnocchi dough before I fry it.
00:31:14I've made gnocchi many, many times, but I've never thought to do it as a hash brown.
00:31:19I still have to make my chive and garlic oil and make my hollandaise.
00:31:23And poach my eggs.
00:31:24And I've got about 15 minutes.
00:31:26I'm feeling the pressure.
00:31:28Just realising that I'm not going to have time to get all my elements on this plate.
00:31:32I just might have to skip out on that chive oil and just garnish it with a bit of chives
00:31:36instead.
00:31:37So as long as I just get it all plated up, it will be good.
00:31:40Andy Hennan's looking for flavour, texture and for this ultimate breakfast to be delivered at a high standard.
00:31:44So I need to make sure I meet all those things.
00:31:51You could be the messiest one.
00:31:55I know.
00:31:55At this whole bunch.
00:31:56I know.
00:31:57And that's saying something.
00:31:59I know, I know.
00:32:00I don't know how you do it at home.
00:32:02Who cleans?
00:32:03My husband.
00:32:04Oh, poor bugger.
00:32:06He always tells me, ton loads of spoons everywhere.
00:32:09So I have boiled my sambas, a tangy and spicy vegetables.
00:32:16I've done my chutney.
00:32:17And now I need to make utpams.
00:32:20So the big risk here is to get the texture of the utpam right.
00:32:25I need to get the crispiness at the bottom.
00:32:27But on the top, it needs to have bubbles which showcase the fermentation.
00:32:33And it's looking really good.
00:32:36Yes.
00:32:36My potato experiment worked, which is amazing.
00:32:41I am feeling excited.
00:32:44I want to present the flavours that I've grown up eating to the judges.
00:32:52And it is delicious.
00:32:54Oh, my God.
00:32:55I taste my chutney and it's got that spiciness that just kicks in your back and says,
00:33:01Wake up.
00:33:02It's good morning.
00:33:04I hope the judges like it.
00:33:07How are you going?
00:33:08All good, all good.
00:33:09You?
00:33:10It's definitely slipping away, the time.
00:33:13I do have big dreams.
00:33:14So I'm really pushing the limits of making a congee.
00:33:18And I think poached fish, it's looking pretty good.
00:33:20And I'm tasting the broth.
00:33:22I'm tasting a lot of that umami bombs.
00:33:23I'm throwing in that flavour from the fish, the kombu.
00:33:26And I love the smokiness coming out of the bonito.
00:33:28So now I really need that broth to absorb into that rice.
00:33:32The rice just needs to cook a little bit longer.
00:33:34And then I think I'm in a good spot.
00:33:35All my garnish is already, fish is cooked.
00:33:37It gives me a lot of confidence knowing that I'm quite grounded in my Asian roots.
00:33:42I can call upon that in a space where you can be a bit more experimental this time.
00:33:46Getting immunity today would be insane.
00:33:49It would be, you know, take a massive weight off my shoulders and cement my place here as
00:33:52well.
00:33:54Chef Andy.
00:33:55How did you come up with this idea?
00:33:57Hey babes.
00:33:58I don't think it was very deliberate, was it?
00:34:00It was kind of by accident I guess.
00:34:02Yeah.
00:34:03I think it was just answering that.
00:34:04Something tells me it happens all the time.
00:34:05Yeah.
00:34:06It's like that question that happens in every household every night, right?
00:34:08Yeah.
00:34:09Hey babes!
00:34:10You've only got ten minutes to go!
00:34:12Oh my!
00:34:16Souffle.
00:34:17You're making souffles.
00:34:18Souffle pancakes.
00:34:21Wow.
00:34:21And we will smile like this too on the top of that.
00:34:26Um, next step.
00:34:27Let's wash some lettuce.
00:34:29Feeling really good.
00:34:30I'm so happy with the mix for the top of the Welsh rabbit and my Worcestershire sauce.
00:34:35It's tasting really good.
00:34:36It's pretty full on but that's how I like it.
00:34:39Moment of truth.
00:34:39It's time to get the stout bread out of the oven.
00:34:42Okay.
00:34:43Let's get ready.
00:34:47Hmm.
00:34:49Damn it.
00:34:52Hmm.
00:34:54I was hoping for a little bit more of a darker crust.
00:34:58I'm a little worried it's a tiny bit under so I throw it back in the oven.
00:35:02First thing I need to do is get the temp up, up, up, up, up, up.
00:35:07I'm a little bit worried.
00:35:08I don't have pizza time once the bread comes out to finish off the dish and get it back
00:35:12under the grill with all the cheese on it.
00:35:14If I don't get that done in time...
00:35:16So I need to go!
00:35:18You're better.
00:35:25Oh no.
00:35:27Bring it home everyone!
00:35:28Five minutes to go!
00:35:30Oh no!
00:35:37Oh, it's tight.
00:35:45Happy with that.
00:35:47Oh.
00:35:51Down to the wire.
00:35:53On to cooking my prawn and scallop toast.
00:35:56Eggs Benedict.
00:35:57I am under the pump.
00:35:59My chilli oil's done, my hollandaise is done.
00:36:01I've got to do my pickle, fry my toast, plate everything up.
00:36:04That's all. That's all.
00:36:07Oh, I nearly forgot my egg.
00:36:09Uh-oh.
00:36:11My eggs aren't cooked.
00:36:12It's just not where I want to be cooking for Andy Cooks today.
00:36:16Oh, there's a double.
00:36:18Do I poach a double egg or do I?
00:36:21Is that stupid?
00:36:22Ultimately, I just really want Andy Cooks to taste my food.
00:36:25But I actually don't think I'm going to get everything onto the plate.
00:36:29Come on.
00:36:30Oil.
00:36:32I'm going to take them out at the last second.
00:36:37Salt, salt, salt, salt.
00:36:39What a press salt.
00:36:41Damn.
00:36:43I call that a very good Dutch baby.
00:36:46I'm really happy with all the elements.
00:36:48I'm really happy with the flavours.
00:36:49I'm really happy with the lift.
00:36:50Blob on a little bit more.
00:36:52Cheesecake filling.
00:36:53Technical turns right there.
00:36:56Pretty stoked.
00:36:56To be honest, yeah, the pancake looks good.
00:36:59Pretty happy.
00:37:00Caramel's working.
00:37:01I'm also adding some miso in there as well just to liven it up a little bit.
00:37:04I've got a panna cotta set, a carrot gel, a cake done.
00:37:09I want it to look as close to eggs on toast as possible without being eggs on toast.
00:37:13So we're really pushing it right now.
00:37:15I am looking for my ultimate breakfast.
00:37:18Three minutes to go.
00:37:19Let's go!
00:37:28I feel comforted because these are flavours that I really love.
00:37:32I'm feeling calm and this is all going to come together on time.
00:37:36The kachangat is looking sexy.
00:37:38Crispy on the outside, pillowy and soft on the inside.
00:37:43You've got that tangy of the yoghurt and the tahini.
00:37:46You've got the cooked tomatoes, these beautiful poached eggs
00:37:49and then it's that chorizo and indusia compound butter.
00:37:52Because I'm using such strong flavours between the chorizo and the indusia,
00:37:57I really hope that I've got this balance right.
00:38:00It smells lovely by the way.
00:38:01We say,
00:38:06Two minutes to go!
00:38:20I love Indian cooking and I love what I have grown up eating.
00:38:25This is memory down the lane for me.
00:38:29I feel so much in control today.
00:38:31I feel there's a very weird calmness in me saying,
00:38:34You've got this in you, you can nail it.
00:38:36It's like paying heritage to the auntie who used to cook breakfast for me and she sees this and if
00:38:44the judge says it tastes amazing, then it'll be like my life has like, I've achieved what I wanted.
00:38:52For me, the presentation has to be there because there's a huge risk that the congee and borough rice won't
00:38:59actually look like a five-star dish.
00:39:01I want my fish to be placed nicely along the outside and just spooned over with that beautiful fragrant chilli
00:39:06oil.
00:39:07I've got my pinocchi tuile as well to add some crunch and texture.
00:39:11I feel like the flavours there, the textures are there.
00:39:14Yeah, just hopefully it's interesting enough to get picked today.
00:39:18Oh, yeah, we're on.
00:39:21This is a breakfast I want to eat.
00:39:23I love Turkish breakfast.
00:39:25It's got yoghurt, it's got a lot of protein, it's got a lot of flavour.
00:39:29I'm feeling good.
00:39:30I'm very happy with my Turkish eggs, the lamb mince and the lab milk is looking gorgeous.
00:39:36I pull out my phyllo pastry crown and it is broken.
00:39:44Oh, my God.
00:39:46How do you know?
00:39:47Oh, my gosh.
00:39:49So, no, it's not the queen of breakfast, it's just the princess of breakfast today.
00:39:56The salt.
00:39:58Sorry.
00:39:58Breakfast ready in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:40:10That's it, everybody.
00:40:12Well done.
00:40:13Oh, my God.
00:40:14It looks like such a mess.
00:40:16Did you get it?
00:40:16You done?
00:40:17Oh, my God.
00:40:18Oh.
00:40:22Good job.
00:40:23Happy?
00:40:24Good?
00:40:24Good?
00:40:24That's true.
00:40:25Good job, that's good.
00:40:25I've been very, really well.
00:40:28It went well.
00:40:29I had to adapt, as you do in this kitchen.
00:40:32I mean, I've tried to be a bit unique with the fried gnocchi dough, so I hope I get tasted.
00:40:40The bread is really delicious.
00:40:42I'm a little worried it's a tiny bit under, but I'm hoping that it works out.
00:40:46I'm desperate for Andy to try this.
00:40:48It's sort of boy food, so I reckon he might put his hand up for it.
00:40:59We've got Andy Cooks in the house looking for the ultimate breakfast.
00:41:03We are looking for the top four dishes to be immune from the next elimination.
00:41:09First dish we'd like to taste belongs to...
00:41:16Alita!
00:41:28I have made you kachanga, which is a Peruvian fried flatbread, cherry tomatoes, whipped tahini
00:41:37yoghurt, chorizo and duja compound butter with a salad on top.
00:41:44Imagine if you were in a cafe and that landed in front of you.
00:41:47I'd be happy.
00:41:48We don't need to.
00:41:48You'd be like...
00:41:50Do you cook this for your family or is it something that you've kind of shapeshifted a little?
00:41:55So in Peru, we have really delicious Andean bread.
00:41:59So we go to little bakers and we buy something like this.
00:42:03And this is my spin on it.
00:42:05I hope that it takes it to the next level.
00:42:07And you just get a really delicious amalgamation of yum-ness.
00:42:13Shall we dive in?
00:42:14Yes.
00:42:18Oh, there's an egg.
00:42:20Oh!
00:42:20Yeah.
00:42:22Hopefully perfectly poked.
00:42:23Surprise egg!
00:42:25Surprise!
00:42:25Surprise!
00:42:26Surprise!
00:42:27Surprise!
00:42:28Surprise!
00:42:29Surprise!
00:42:30Surprise!
00:42:30Surprise!
00:42:34Surprise!
00:42:49Alita, I love that you brought us some Peruvian tradition.
00:42:53A lot of people will abuse and duja and chorizo and you've used both, but it's paid off because
00:43:00it is absolutely delicious.
00:43:02It is a banger.
00:43:04It's so good!
00:43:06You've really subtly infused them through the sauce.
00:43:10I saw you nursing that fried bread for quite a long time, like really looking after it.
00:43:15It is perfect.
00:43:16It's chewy, crunchy.
00:43:18You've actually landed the eggs in really good spots.
00:43:21Everyone's gotten a little bit of egg.
00:43:22I love that.
00:43:24And all those vibrant herbs, just super flavourful and like seasoned to perfection.
00:43:29Oh!
00:43:30Okay.
00:43:31Thanks.
00:43:32Face-stuffingly sensational.
00:43:34Awesome.
00:43:34The bread is springy.
00:43:37You're eating all of these herbs and I'm like, am I in Italy?
00:43:40Am I in the Mediterranean?
00:43:41Is this breakfast?
00:43:42I don't care.
00:43:43It's delicious.
00:43:44The whole dish is beautifully balanced.
00:43:46It's stunning.
00:43:47It's delicious.
00:43:48It feels completely new and super familiar all at the same time.
00:43:52Mmm.
00:43:53It was an absolute genius move and it's definitely a dish that may be in the top four today.
00:43:59Smashed it.
00:44:00Oh yeah.
00:44:01Well done.
00:44:02Well done.
00:44:03Good job.
00:44:05Putting up a dish that the judges love, that is coming from my heart and my roots is really,
00:44:11really empowering for me.
00:44:16Next stop.
00:44:19Aaron!
00:44:24I really pushed the boat out there today to try and recreate the congee.
00:44:29Not everyone will be happy that I used a Borea rice for it.
00:44:33It's a risk.
00:44:34But hopefully the flavour delivers.
00:44:46Alright mate, what have you made us for breakfast?
00:44:50Fish congee using risotto rice, a poached snapper, an enoki mushroom tuile and some chilli oil.
00:45:00So we asked for the ultimate breakfast.
00:45:02Why did your mind go straight to congee?
00:45:04I like congee because it's comforting.
00:45:06It's got good flavour, there's good umami but then you've also got some texture.
00:45:09Usually we have it with the Chinese donut.
00:45:11One of the greatest ways to start morning.
00:45:13Usually my mum will make it and my grandma will do it.
00:45:16We do eat it a lot.
00:45:17Well, I'm really looking for the taste in this.
00:45:40Aaron.
00:45:42The amount of flavour in a small bowl of rice porridge is unbelievable.
00:45:50It's absolutely delicious.
00:45:51The cook on the fish, perfect.
00:45:54And the aromats, bang on.
00:45:56The texture from the crunchy stuff on the top is beautiful.
00:46:00Well done.
00:46:01Stunning dish.
00:46:03I love that you kept the fish separate and poached that really delicately.
00:46:07And you have injected so much depth into that congee.
00:46:10It is really, really sophisticated.
00:46:13You manage to elevate it but keep that comfort in the dish.
00:46:17Having the talent and the naus to sub in the arborio rice, that was smart.
00:46:21Knowing that you could get that texture and the gluten out of the rice to create that kind
00:46:26of starchy, glugginess that you just wouldn't have been able to do with any other rice in
00:46:30there in the time frame that you had.
00:46:32Genius move.
00:46:33You're really starting to flex now.
00:46:35That is the right dish to cook today, mate.
00:46:38You've smashed it.
00:46:39Thank you so much.
00:46:47Really clever.
00:46:48Because at first when he said, oh boy, I was like, why?
00:46:51Come on in.
00:46:52Come on in.
00:46:52Come on in.
00:46:53The fact that he kept on mixing in intense stock meant that the rice was just immediately
00:46:58absorbing that intensity, so it allowed it to just keep concentrating.
00:47:02That was clever.
00:47:04Killed it.
00:47:05The next dish we'd like to taste is Emily.
00:47:11Here you go, babe.
00:47:14I have made a bakute for meat bone tea.
00:47:18Emily, I think you've done a really good job of creating that really herbal, aromatic flavour.
00:47:23It felt like a really nice home cooked meal, which I think was delicious.
00:47:27Thank you so much.
00:47:31I've done Korean inspired chicken and waffles.
00:47:35Casper, this is your dish.
00:47:37The batter on this Korean fried chicken.
00:47:39It's so crispy and craggly.
00:47:42It just works so well.
00:47:44Thank you all.
00:47:44Jackie!
00:47:47Grand Moneer crepe cake with a kaya custard.
00:47:52Oh, it looks so good.
00:47:55Jackie, really lovely crepes.
00:47:56I love that you're combining your Asian and your French heritage.
00:48:00My only problem is, I'm playing this game of like, where's the kaya?
00:48:04Either the orange is so powerful in it, or there's just not enough kaya in it.
00:48:08Yeah.
00:48:11Next dish we want to test...
00:48:17...is Vinny.
00:48:19Whoa! Gnocchi for breakfast.
00:48:23Yeah, Vinny.
00:48:31Show me your fingers.
00:48:33Oh, mate!
00:48:36It's two days of work.
00:48:37Stop trying to pick up the lawnmower, mate.
00:48:39You don't know how to close the piano.
00:48:42Um, Vinny, what have you made?
00:48:44Uh, so today I've made a fried gnocchi eggs benny, pretty much.
00:48:49So it's got a fried gnocchi dough on the bottom.
00:48:52Crispy pancetta around.
00:48:54A poached egg, and then it's got a pancetta hollandaise with some pickled fennel on top.
00:49:00Okay, Vinny, we're going to try your dish.
00:49:02Can we suss out this egg?
00:49:06Oh!
00:49:08That's perfect.
00:49:09That is ripping.
00:49:10Nice one.
00:49:28Vinny, what I like the most is your hash brown.
00:49:32As a new key fried, you can get the chewing-ness, the crispiness on the side.
00:49:38I think that was very well done.
00:49:41Vinny, I love that you always have nods towards your heritage.
00:49:45Um, I really like the gnocchi fritter.
00:49:47I thought it was really nice and crispy and tender.
00:49:49I think everything that you intended for it has translated.
00:49:52Egg was cooked perfectly.
00:49:53I think the pancetta fat and hollandaise is really tasty,
00:49:56but I think you needed a bit more acidity to balance everything out
00:50:00because it was a little bit rich all the way through.
00:50:02But otherwise, a really lovely idea.
00:50:06I really admire that you looked outside the box,
00:50:08and I think that there's definitely potential in the dish.
00:50:11The egg was cooked perfectly.
00:50:12And I think the pickle of fennel was a really nice touch as well
00:50:14because it kind of cut through all the fattiness.
00:50:17Thank you very much.
00:50:23Oh, I'm done.
00:50:24Oh!
00:50:25The next dish we'd like to taste...
00:50:31...is Annabelle's.
00:50:34APPLAUSE
00:50:37I think I let the pressure of the kitchen get to me today.
00:50:41Cooking for Andy Cooks, I was distracted.
00:50:44I have no idea how this is going to go.
00:50:49Don't make eye contact with him.
00:50:55What have you made for us today?
00:50:57OK.
00:50:57I've made a prawn and scallop toast.
00:51:01Eggs Benedict with an Asian twist.
00:51:05Prawn shell oil.
00:51:07Pickle shallots with some herbs.
00:51:09And then I've done a yuzu and gochujang hollandaise.
00:51:15Whoa.
00:51:17That's a lot of work.
00:51:18The poached egg was meant to be on the top,
00:51:20but it has flopped to the side.
00:51:21Should we taste?
00:51:22Yeah.
00:51:23OK.
00:51:25How about we put that back there for a second?
00:51:27Oh, thank you.
00:51:31That egg looks a bit under.
00:51:42That egg looks a bit under.
00:51:48A bit translucent.
00:51:51Sorry.
00:52:07I want to commend you for trying something
00:52:09that I've definitely never seen before.
00:52:12Prawn toast is one of my, like, favourite things.
00:52:15But I think you're missing the aromats inside the fast.
00:52:20I fully have.
00:52:22I was meant to put garlic and ginger in there.
00:52:24There's no ginger.
00:52:24There's no spring onion.
00:52:25And that's what really makes that dish.
00:52:27Yeah.
00:52:27There's meant to be.
00:52:29When something like this happens,
00:52:30go back, rework the dish.
00:52:32OK.
00:52:32Don't get down about it.
00:52:33Yep.
00:52:33Just R&D it.
00:52:35OK.
00:52:35Because there's something really lovely there.
00:52:37All right.
00:52:38Thanks, guys.
00:52:39Sorry.
00:52:42Thank you, mate.
00:52:44OK.
00:52:45Brekkies up.
00:52:46Bella.
00:52:48For breakfast, you have a carrot and cardamom cake,
00:52:52coconut and cardamom panna cotta,
00:52:54with a carrot and passion fruit gel.
00:52:57I love the flavour of that yolk.
00:52:59When you get hit with this, like, cardamom, passion fruit, like, carrot,
00:53:03you just kind of, like, you don't expect it.
00:53:06Shut up.
00:53:08Holy mama.
00:53:11Whoa.
00:53:12Wow.
00:53:13I've done an apple tart to tan,
00:53:15but instead of a rough puff, the fluffy pancake.
00:53:19It's actually a fantastic concept.
00:53:21Miso caramel.
00:53:22It's delicious.
00:53:23The caramel on your apples is right at the right level for me.
00:53:27You managed to cook that pancake all the way through,
00:53:29which is honestly a miracle.
00:53:31I'd go back for seconds.
00:53:32Thanks, mate.
00:53:35Next up, Hannah.
00:53:37Hello.
00:53:42This is a Dutch baby,
00:53:44with a lemon yoghurt cheesecake filling.
00:53:47Delicious.
00:53:48I think the technique in the baby's perfect.
00:53:50The balance is bang on.
00:53:51It's not over sweet,
00:53:52which I think is very easy to do in a dish like that.
00:53:54Awesome.
00:53:59That was a Dutch family, mate.
00:54:03Next up...
00:54:08Dot!
00:54:17Hi, Dot.
00:54:20Ooh, breakfast for a quarter of a person.
00:54:25Dot, it's morning, we're in our jammies.
00:54:28What have you made us?
00:54:29My version of Turkish eggs.
00:54:31So we have a mint and dill labneh,
00:54:36with a spiced lamb situation,
00:54:39and then a poached egg.
00:54:42Usually I'd serve this with a beautiful homemade sourdough,
00:54:45but we don't have that time today.
00:54:46So I've made a phyllo pastry.
00:54:50I'm going to call it a tiara.
00:54:53It was going to be a crown.
00:54:54Hold on, hold on.
00:54:55But it's a tiara.
00:54:56Yes.
00:54:57It actually goes really well with your outfit.
00:55:00Dot, you've got a wedding coming up in your future.
00:55:03Very soon.
00:55:04Is breakfast a big thing in your household?
00:55:06Breakfast is a big thing.
00:55:08We actually haven't even discussed that yet,
00:55:09what we'd be eating on the day.
00:55:12Those are great.
00:55:13I'm adding that to the tumulus.
00:55:15And start at the tumulus.
00:55:21Ok, go ahead.
00:55:21Don's what we get in pervation.
00:55:21No problem, then turn off a head where you want to work again.
00:55:25You make a china break?
00:55:28If you are getting married,
00:55:30what do you have to do?
00:55:31You're getting married.
00:55:33Don't get married.
00:55:45it's a tasty little situation I love that spiced lamb kind of you know
00:55:51tumbling mince texture and the way you've cooked it all down with those
00:55:55spices it's gone almost jammy I also love that you've used the herb labneh as
00:56:00a base and by putting that phyllo in there the whole dish sort of represented
00:56:05like a breakfast dip dot in the platonic way I love you I would love to move next
00:56:13door to yours and I really hope you're gonna be one of those four top places
00:56:18thank you don't you always cook really thoughtfully and everything on that plate
00:56:23had a place and I love that little crisp bread the way you tiara it was just a
00:56:28really nice way to present it thank you my only gripe is that I would have loved a
00:56:34piece of your sourdough tomorrow I'll give it to you another day dot I think you
00:56:41found your brakkie for the morning after the wedding next up
00:56:52Karnika
00:56:55I feel so nervous my soul my heart is in this dish the Indian flavors and the spice
00:57:03tastes exactly the way I have grown up eating but I'm hesitant if Andy and all
00:57:11the judges will like it or not
00:57:16today I've made you what the pump Indian pancake with coconut chutney garlic and
00:57:23tomato chutney with Samba
00:57:30this is a breakfast that I have grown up eating I had an aunt who used to live right next
00:57:36to my house
00:57:37South Indian and every Sunday morning she would whip up the dosas and Samba's and chutneys and I would be
00:57:47standing on her door every day knocking saying can I come in and I want to really
00:57:52have the breakfast I had a chat with her yesterday and I just felt like I want to
00:57:57give a tribute to her it's beautiful beautiful now there's the tradition being passed on to your kids
00:58:02they come knocking and say mom they do I have not hold it back on my spices oh let's go
00:58:09come on
00:58:28Andy you're gonna be in trouble I just had like a fingernail and it nearly made me cry
00:58:52this little red chutney I just had like a fingernail and it nearly made me cry
00:59:06I'm hallucinating but I love it that is so good it's fiery it's textual it's earthy it's rich
00:59:14but it's sour and sweet it is everything it is alive it wakes you up in the morning it is
00:59:21such a good
00:59:22breakfast my lips are all together combine so well it's a treat when I was eating that my skull was
00:59:34tingling you should be so proud of yourself your auntie's gonna be proud of you and we are so proud
00:59:40of you too thank you so much food has an incredible way to bring back memories and I feel like
00:59:46I just got
00:59:47all your incredible family memories on a plate it's such simple food that's executed excellently
00:59:55your chutneys are incredible but how you got that dough to ferment in 60 minutes I have no idea
01:00:02congratulations thank you so much Andy means a lot coming from you thank you
01:00:20I was genuinely blown away at the level of cookery today so well done and I came here looking for
01:00:28something new I asked for something new and you definitely delivered let's give a big thanks to our
01:00:42special guest Andy Herndon it's clear I haven't any cooks in the kitchen today it inspired you all to
01:00:54bring your a game we were looking for the top four dishes to be safe from tomorrow's all-in elimination
01:01:01the first dish showed a lot of skill and the amount of flavor that was packed into the humble
01:01:11congee to another level the next dish is a breakfast I will travel for my lips are still burning
01:01:42burning this next dish I would stuff my face with it anytime it was cooked by a later this final
01:01:57dish
01:02:00was a tasty little situation
01:02:03fantastic work Aaron Kanika Alita dot you are off tomorrow but I'm afraid everyone knows you are up
01:02:20for elimination so please go and get some rest well done and thank you
01:02:26nice work everybody
01:02:35tomorrow night
01:02:38with amazing time-saving hacks from our judges
01:02:44I've got two ingredient yoghurt flatbreads can they whip up a weeknight wonder there's always the
01:02:52doubts in the back of your head especially on a black apron day I'm not sure what I've done wrong
01:02:56here
01:02:57and get dinner on the table in just 36 minutes this is do or die now I might run out
01:03:05of time here
01:03:06you
01:03:12probably
01:03:14you
Comments