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2026. S 18 E09 >>> https://dai.ly/xa815ou
Transcript
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!
00:01:22Okay.
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.
00:01:36Ooh, 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.
00:01:51Oh, 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?
00:02:10I love Andy Cooks.
00:02:12Religiously watches content on social media.
00:02:14I'm dying.
00:02:16I'm dying.
00:02:24I'm dying.
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?
00:02:31Beef 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.
00:03:09So today I'm going to show you three levels of eggs.
00:03:12I'm going to start with a classic French omelette.
00:03:14Does 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
00:03:51up 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.
00:04:21And 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 and we can shape it nicely.
00:04:45More butter.
00:04:46So 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 masterclass from Andy Herndon.
00:05:01He's a bit like the Gordon Ramsay of TikTok.
00:05:04All right, 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, but 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 and it's going to happen quickly.
00:05:23Switch 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.
00:05:50Sherville, the chef's favourite herb.
00:05:54Tornado egg.
00:05:58And finally, arguably one of the hardest egg dishes to pull off.
00:06:02The omu rice.
00:06:04The pressure'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.
00:06:23A 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 a lot of people wouldn't think about.
00:06:38Over she comes.
00:06:40Flip.
00:06:41Let that sit again.
00:06:43We'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.
00:06:50On 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 TikTok 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.
00:07:31Very good to see you.
00:07:32Hello.
00:07:33Good to see you.
00:07:34How are you?
00:07:35Give it up for sleep and sour 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.
00:08:34And I was like starstruck there but like next level starstruck now.
00:08:39What do you love about him?
00:08:40I love how easy your videos are to like recreate.
00:08:45Obviously they're not because you are very skilled.
00:08:48But sorry, I didn't really do that very nicely.
00:08:52I'm like, I'm red.
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.
00:09:16But one thing is sure is every time I spot you doing something, you 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.
00:10:01You've got 60 minutes to cook us your ultimate breakfast.
00:10:10It can 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. Come on.
00:11:01Oh, I don't really think I need two.
00:11:04You're nuts.
00:11:04You're nuts.
00:11:05You're nuts.
00:11:06You're nuts.
00:11:07You're nuts.
00:11:08Awesome. Let's go.
00:11:09Andy Herndon, AKA Andy Cooks, you have set the best challenge.
00:11:14All this week we're celebrating family cooking and I could not think of a better way to kick it off
00:11:19than with breakfast.
00:11:20Big time.
00:11:20I don't think this one is actually a difficult one because we want something creative, innovative with a breakfast.
00:11:27Hold on. What 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.
00:12:01Can't wait to certainly cook.
00:12:02This is going to be super interesting.
00:12:05Definitely.
00:12:06Go, Vin. Go.
00:12:08Good luck, honey.
00:12:09Thank you. You too, darling.
00:12:11Add two double yakers in six eggs.
00:12:13No way.
00:12:16Emily, are 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.
00:12:26No, no.
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, I'm good.
00:12:40I love a really gluttonous sweet bracket.
00:12:41So 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, how 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.
00:13:02Kimchi in 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.
00:13:16I'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 pickled fennel, and a
00:13:41chive and wild garlic oil.
00:13:44Being Italian, my nondam makes gnocchi all the time, so I thought, I love this dough, let's crumb it and
00:13:49season it and fry it.
00:13:50I'm really hoping to put forward a dish that Andy has never tried before and hopefully get a shot at
00:13:57immunity.
00:13:58Come on, Lydia.
00:13:59Come on, darling.
00:14:00It's my top spoon.
00:14:01Come on.
00:14:03Jackie, could I steal an egg?
00:14:04Yeah.
00:14:05Is that alright?
00:14:05Go 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 on
00:14:30top 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 and cook it
00:14:57in 40.
00:14:58That's on.
00:14:59Right.
00:15:00Oh my God.
00:15:02Yes.
00:15:02It looks awesome.
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?
00:15:27I'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.
00:15:37So congee is 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 with.
00:15:52G'day, Aaron.
00:15:53Hey, how are you going?
00:15:54Hey, Aaron.
00:15:54How are you?
00:15:55Good.
00:15:55A 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?
00:16:01It would be unreal.
00:16:02I'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 still 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 au bruit, 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.
00:16:41But I think if I can get it right and also elevate it while keeping the soul of the dish,
00:16:47I 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!
00:17:07I'm sure I'd have enough time if I didn't have to run everywhere every three seconds.
00:17:11Yeah, no, I have.
00:17:12Oh, 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.
00:17:29So I'm just trying really hard to like lock in right now.
00:17:33Which 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.
00:17:44Bonjour.
00:17:45How are you?
00:17:46I'm well, I'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...
00:17:56I'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 I'm making a prawn head oil to go around it as well.
00:18:13And a poached egg.
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.
00:18:32So 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, that's hot.
00:18:43That's hot.
00:18:44I love breakfast.
00:18:46I love breakfast.
00:18:47Breakfast is so important in my family.
00:18:49And I'm going to plate up something for the judges that is something they've never seen
00:18:52before.
00:18:53You're getting a kachanga with poached eggs, which is a Peruvian style breakfast.
00:19:01I love eating this.
00:19:03It's one of my favourite breakfasts.
00:19:04My mum, she's Peruvian.
00:19:08And in 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.
00:19:33With 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?
00:19:46No, so I'm mixing it in with some chorizo just to give it a little bit of heat.
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, it's like a little bit capsicum-y, it's pork.
00:20:11It's just so good.
00:20:14Induja.
00:20:15Sounds like a dance.
00:20:17Induja.
00:20:17It 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?
00:20:39I'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?
00:20:57Crepes.
00:20:58Filled, folded and baked in the oven a little bit.
00:21:00Ooh.
00:21:01Baked crepe.
00:21:02We'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.
00:21:14Okay.
00:21:15Oh, my crepe technique could be better.
00:21:20Hello.
00:21:21Hello.
00:21:21So 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.
00:21:27So that's in the oven going semen.
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.
00:21:37I've never had anything like that before.
00:21:38So I'm super excited to see what it looks like.
00:21:41Cool.
00:21:41Let's hope I can pull it off.
00:21:42I'll do my best.
00:21:44Nice and thin.
00:21:47The pressure point for me today is the filo pastry.
00:21:49We've got 60 minutes.
00:21:51Why have I decided to cook filo pastry for Andy Cooks?
00:21:57Hello.
00:21:58How are you?
00:22:00Good.
00:22:00That's very pretty.
00:22:02I'm doing a Turkish breakfast.
00:22:05With beautiful spiced Turkish lamb mints.
00:22:08Herb labna.
00:22:09And I'm just doing a filo Turkish.
00:22:12I'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 that.
00:22:29Yeah.
00:22:29Literally.
00:22:31That smells really good.
00:22:32That is.
00:22:32That smells really good.
00:22:33This bitch.
00:22:34This lighting me up.
00:22:37Can't find hay.
00:22:38Hay.
00:22:40Hay.
00:22:41And desiccated 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 and just go full throttle.
00:22:53I am making a South Indian breakfast.
00:22:56It's called utpam.
00:22:58Which is a South Indian pancake.
00:23:01It'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.
00:23:10She 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.
00:23:18My memory, the tang, the spice.
00:23:23It shaped my way of cooking a lot.
00:23:27Today I've made aloo tiki.
00:23:30This 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.
00:23:44You want this chutney?
00:23:45Yes.
00:23:46A little bit?
00:23:47Yes.
00:23:48I 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 utpam.
00:24:04It's a vegetable, chopped, crispy, South Indian pancake.
00:24:09And then with that I'm making two chutneys with sambar.
00:24:13The smell coming off like 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.
00:24:20And do you share this with your family?
00:24:22Yes.
00:24:22My girls love utpam.
00:24:24So every time they say, Mum, can you make me a pancake?
00:24:27I'm like, yes.
00:24:28Ah.
00:24:28But healthier version with a lot of vegetables.
00:24:32Well, we are your family today and we can't wait.
00:24:35Yeah, I want that experience.
00:24:36Yeah, good luck.
00:24:37You will.
00:24:38I start preparing the utpam batter, which generally takes overnight to ferment.
00:24:44But 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 utpam is everything.
00:25:06Fingers crossed.
00:25:07I want this dish to be tasted, 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 Dutchess eggs on toast, but it will be a coconut and
00:25:29cardamom panna cotta with a carrot gel.
00:25:32What's for brekkie?
00:25:32Yeah, 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.
00:25:43Oh!
00:25:44Gotcha, gotcha, gotcha.
00:25:45Yes!
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 yoghurt, lemon, cheesecake filling.
00:25:56I can see how the kids would love.
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 tartan.
00:26:13I love it.
00:26:15Yeah.
00:26:15So be careful.
00:26:16Good luck.
00:26:17Thanks.
00:26:21I am so excited, guys.
00:26:22There's some really amazing breakfasts out there.
00:26:24The place is already smelling incredible.
00:26:26I 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 there going because Andy Hearn is in the house.
00:26:36We have Karnika doing the South Indian breakfast.
00:26:39She describes it as healthy Indian pancakes because she gives it to her kids and then
00:26:44she just loads it with veggies.
00:26:46We have a Turkish egg a la dot.
00:26:49A la dot?
00:26:50Using a la dot.
00:26:51Dot.
00:26:51Oh, a la dot.
00:26:52As in?
00:26:53I'm like, what's an a la dot?
00:26:54Yeah, nice.
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.
00:27:02Yes.
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.
00:27:19I'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.
00:27:28So 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.
00:27:41The 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, it'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!
00:28:16Let's go, guys!
00:28:19Oh, shit!
00:28:21I need to really motor to get my hollandaise, my pickle done, and my egg poached, and my
00:28:29chilli oil.
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.
00:29:06Ah!
00:29:07I basically need to do every single element.
00:29:14I'm, um, 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
00:29:35to get everything on the plate in time.
00:29:39Yeah, feeling 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 great 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.
00:30:21The goal is to make Andy Cooks feel like he is enjoying a nice herbal soup.
00:30:27All right, let's see what happens.
00:30:28Just got the clock ticking at the moment.
00:30:31So 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.
00:30:45Get your breakfast finished.
00:30:4715 minutes to go.
00:30:49All right.
00:30:52Dear Lord, please look good on this plate.
00:30:56Bye.
00:30:56Bye.
00:31:01My potatoes are softened enough for my fried gnocchi hash brown, and then I get my sauteed
00:31:06fennel 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.
00:31:22And 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
00:31:43at 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.
00:31:55In this whole bunch.
00:31:57I 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.
00:32:10So I have boiled my sambar, a tangy and spicy vegetables.
00:32:15I've done my chutney, and 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, but on the top it needs to have bubbles which
00:32:30showcase the fermentation.
00:32:33And it's looking really good.
00:32:36Yes!
00:32:37My potato experiment worked, which is amazing.
00:32:41I am feeling excited.
00:32:43I want to present the flavours that I've grown up eating to the judges.
00:32:52And it tastes 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, wake
00:33:02up.
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, and I think poached fish, it's looking
00:33:20pretty good.
00:33:20And I'm tasting the broth.
00:33:21I'm tasting a lot of that umami bombs I'm throwing in, that flavour from the fish, the
00:33:26kombu, and 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, and 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.
00:33:47Getting 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.
00:34:02I think it was just answering that.
00:34:04Something tells me it happens all the time.
00:34:05Yeah, it's like that question that happens in every household every night, right?
00:34:08Yeah.
00:34:08Hey babes, you've only got ten minutes to go!
00:34:12Oh my!
00:34:16Souffles.
00:34:17Yes.
00:34:17You're making souffles.
00:34:18Souffles pancakes.
00:34:21Wow.
00:34:22And we go smiley like this too on the top of that.
00:34:26Um, next step, let'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.
00:34:40It's time to get the stout bread out of the oven.
00:34:42Okay.
00:34:43Let's get ready.
00:34:48Hmm.
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.
00:35:01First 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.
00:35:13If I don't get that done in time, it's all I need to go.
00:35:27Bring it home, everyone.
00:35:28Five minutes to go.
00:35:36Oh!
00:35:38It's tight.
00:35:45Happy with that.
00:35:50Down to the wire.
00:35:53On to cooking my prawn and scallop toast, eggs 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, nearly forgot my egg.
00:36:09Uh-oh.
00:36:10My eggs aren't cooked.
00:36:12It's just not where I want to be cooking for any cooks today.
00:36:17Oh, 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. Oil.
00:36:33I'm going to take them out at the last second.
00:36:37Salt, salt, salt, salt.
00:36:39I'm going to 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.
00:36:51Blob on a little bit more.
00:36:52Cheesecake filling.
00:36:54Technical 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,
00:37:03just to liven it up a little bit.
00:37:05I've got a panna cotta set, a carrot gel, a cake done.
00:37:08And I want it to look as close to eggs on toast as possible
00:37:11without 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!
00:37:21CHEERING
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 induja compound butter.
00:37:52Because I'm using such strong flavours
00:37:54between the chorizo and the induja,
00:37:57I really hope that I've got this balance right.
00:38:00It smells lovely, by the way.
00:38:01We say, ¿qué rico huele?
00:38:03Here we go, ¿qué rico huele?
00:38:05Here we go, ¿qué rico huele?
00:38:07Two minutes to go!
00:38:09CHEERING
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
00:38:39who used to cook breakfast for me
00:38:41and she sees this
00:38:43and if the judge says it tastes amazing,
00:38:46then it'll be like my life has, like,
00:38:48I've achieved what I wanted.
00:38:52For me, the presentation has to be there
00:38:55because there's a huge risk
00:38:56that the congee and borio rice
00:38:58won't actually look like a five-star dish.
00:39:01I want my fish to be placed nicely along the outside
00:39:03and just spooned over
00:39:05with that beautiful fragrant chilli oil.
00:39:07I've got my pinocchi tuile as well
00:39:09to add some crunch and texture.
00:39:10Ooh.
00:39:11I feel like the flavour's there,
00:39:13the textures are there.
00:39:14Yeah, just hopefully it's interesting enough
00:39:16to 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,
00:39:26it's got a lot of protein,
00:39:28it's got a lot of flavour.
00:39:29I'm feeling good.
00:39:30I'm very happy with my Turkish eggs,
00:39:33the lamb mince,
00:39:34and the lab milk is looking gorgeous.
00:39:36I pull out my phyllo pastry crown.
00:39:40Ooh!
00:39:42And 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,
00:39:51it's just the princess of breakfast today.
00:39:56The salt.
00:39:58Sorry.
00:39:58Breakfast ready in 10,
00:40:009,
00:40:028,
00:40:037,
00:40:036,
00:40:055,
00:40:054,
00:40:063,
00:40:072,
00:40:091!
00:40:10That's it, everybody!
00:40:12Well done!
00:40:13Oh, my God,
00:40:14it looks like such a mess.
00:40:15Did 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?
00:40:24That's true.
00:40:25I've been very, really blessed.
00:40:28It went well.
00:40:29I had to adapt,
00:40:31as you do in this kitchen.
00:40:32I mean,
00:40:33I've tried to be a bit unique
00:40:35with the fried gnocchi dough,
00:40:36so 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,
00:40:44but 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,
00:40:49so I reckon he might put his hand up for it.
00:40:58We've got Andy Cooks in the house
00:41:00looking for the ultimate breakfast.
00:41:03We are looking for the top four dishes
00:41:06to be immune from the next elimination.
00:41:09First dish we'd like to taste
00:41:13belongs to...
00:41:16Alina!
00:41:28I have made you
00:41:30kachanga,
00:41:32which is a Peruvian fried flatbread,
00:41:34cherry tomatoes,
00:41:36whipped tahini yoghurt,
00:41:38chorizo and duja compound butter
00:41:40with a salad on top.
00:41:44Imagine if you were in a cafe
00:41:46and 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
00:41:52or is it something that you've kind of
00:41:54shapeshifted a little?
00:41:55So in Peru,
00:41:56we have really delicious Andean bread.
00:41:59So we go to little bakers
00:42:01and 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
00:42:08a really delicious amalgamation
00:42:10of yumm-ness.
00:42:13Shall we dive in?
00:42:14Yes.
00:42:18Oh, there's an egg.
00:42:20Oh.
00:42:20Yeah.
00:42:21Hopefully perfectly pished.
00:42:23Surprise!
00:42:25Surprise!
00:42:49Alita, I love that you brought us some Peruvian tradition.
00:42:53A lot of people will abuse and you've used both, but it's paid off because it is absolutely
00:43:01delicious.
00:43:02It is a banger.
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 seasoned to perfection.
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.
00:43:53It was an absolute genius move and it's definitely a dish that may be in the top four today.
00:43:59I smashed it.
00:44:00Oh yeah.
00:44:01Well done.
00:44:02Well done.
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.
00:44:21Woo!
00:44:21Woo!
00:44:22Woo!
00:44:23Woo!
00:44:24Woo!
00:44:24I really pushed the boat out there today to try and recreate the congee.
00:44:29Woo!
00:44:30Woo!
00:44:30Woo!
00:44:30Woo!
00:44:31Woo!
00:44:32Woo!
00:44:33Woo!
00:44:34Woo!
00:44:35Woo!
00:44:38Woo!
00:44:40Woo!
00:44:46all right mate what have you made us for breakfast fish congee using risotto rice
00:44:52a poached snapper and enoki mushroom tuile and some chili oil so we asked for the ultimate
00:45:02breakfast why did your mind go straight to congee i like congee because it's comforting it's got
00:45:06good flavor there's good umami but then you've also got some texture usually we have it with
00:45:10the chinese donut one of the greatest ways to start morning usually my mum will make it and my
00:45:15grandma so we do eat it a lot well i'm really looking for the taste in this
00:45:42aaron the amount of flavor in a small bowl of rice porridge is unbelievable it's absolutely delicious
00:45:51the cook on the fish perfect and the aromats bang on the texture from the crunchy stuff on the top
00:45:59is a beautiful well done stunning dish thank you i love that you kept the fish separate and poached
00:46:05that really delicately and you have injected so much depth into that congee it is really really
00:46:11sophisticated you managed to elevate it but keep that comfort in the dish having the talent and the
00:46:18announced to sub in the arborio rice that was smart knowing that you could get that texture and the
00:46:24gluten out of the rice to create that like kind of starchy glugginess that you just wouldn't have
00:46:29been able to do with any other rice in there in the time frame that you had genius move you're
00:46:34really
00:46:34starting to flex now that is the right dish to cook today mate you've smashed thank you so much
00:46:47really clever because at first when he said oh boy i was like why oh come on in come on
00:46:52in come on in
00:46:52the fact that he kept on mixing in intense stock meant that the rice was just immediately absorbing
00:46:59that intensity so it allowed it to just keep concentrating that was clever killed it the next dish
00:47:06we'd like to taste is emily here you go babe i have made a bucklete for meat bone tea emily
00:47:19i think
00:47:19you've done a really good job of creating that really herbal aromatic flavor it felt like a really
00:47:24nice home-cooked meal which i think was delicious thank you so much
00:47:31i've done korean-inspired chicken and waffles casper this is your dish the batter on this korean fried
00:47:38chicken it's so crispy and craggly it just works so well thank you all jackie
00:47:47gramonier crepe cake with a kaya custard oh it looks so good jackie really lovely crepes i love that
00:47:57you're combining your asian and your french heritage my only problem is i'm playing this game of like
00:48:03where's the kaya either the orange is so powerful in it or there's just not enough kaya in it
00:48:11next dish we want to test
00:48:17is vinnie oh it's yucky for breakfast
00:48:31wow vinnie show me your fingers oh my god
00:48:35oh my fingers it's been two there's two days of work stop trying to pick up the lawnmower
00:48:39you don't know how to close the piano um vinnie what have you made uh so today i've made a
00:48:46fried
00:48:47gnocchi eggs benny pretty much so it's got a fried gnocchi dough on the bottom crispy pancetta around
00:48:54approached egg and then it's got a pancetta hollandaise with some pickled fennel on top
00:49:00okay vinnie we're going to try your dish can we suss out this egg oh that's perfect that is ripping
00:49:10nice one
00:49:27vinnie
00:49:28while 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 i think that was
00:49:39very
00:49:39well done thank you you know i love that you always have nods towards your heritage um i really like
00:49:46the gnocchi fritter i thought it was really nice and crispy and tender i think everything that you
00:49:50intended for it has translated egg was cooked perfectly i think the pancetta fat and hollandaise
00:49:55is really tasty but i think you needed a bit more acidity to balance everything out because it was
00:50:00a little bit rich or all the way through but otherwise a really lovely idea thank you i really
00:50:06admire that you that you looked outside the box and i think that there's definitely potential in the
00:50:10dish the egg was cooked perfectly and i think the pickle fennel was a really nice touch as well because
00:50:14kind of cut through all the fettiness thank you thank you very much the next dish we'd like to taste
00:50:32is annabelle's
00:50:37i think i let the pressure of the kitchen get to me today cooking for andy cooks i was distracted
00:50:44i have no idea how this is going to go don't make eye contact with him
00:50:55what have you made for us today i've made a prawn and scallop toast eggs benedict with an asian twist
00:51:05prawn shell oil pickle shallots with some herbs and then i've done a yuzu and gochujang hollandaise
00:51:16whoa that's a lot of work the poached egg was meant to be on the top but it has flopped
00:51:21to the side
00:51:21should we taste yeah okay how about we put that back there for a second oh thank you
00:51:31that egg looks a bit under
00:51:42that egg looks a bit under
00:51:46yeah a bit translucent
00:52:06i want to commend you for trying something that i've definitely never seen before
00:52:12prawn toast is one of my like favorite things but i think you're missing the aromats inside the the
00:52:18fast
00:52:20i fully have i was there's no ginger there's no spring onion and that's what really makes that dish yeah
00:52:27there's meant to be when something like this happens go back rework the dish don't get down
00:52:32about it yeah just um r d it okay because there's something really lovely there all right thank you
00:52:38thanks guys sorry
00:52:45okay brekkies up bella
00:52:48for breakfast you have a carrot and cardamom cake coconut and cardamom panna cotta with a carrot and
00:52:55passion fruit gel i love the flavor of that yolk when you get hit with this like like cardamom
00:53:01passion fruit like carrot you just kind of like you don't expect it
00:53:08holy mama whoa wow i've done an apple tartar tan but instead of a rough puff the fluffy pancake
00:53:19it's actually a fantastic concept for miso caramel it's delicious the caramel on your apples is
00:53:25right at the right level for me you managed to cook that pancake all the way through which is
00:53:30honestly a miracle i'd go back for seconds thanks man
00:53:35next up hannah hello
00:53:42this is a dutch baby with a lemon yogurt cheesecake filling
00:53:47delicious i think the the technique and the baby's perfect the balance is bang on it's not over
00:53:52sweet which i think is very easy to do in a dish like that awesome thank you
00:54:00that was a dutch family mate next up
00:54:19oh breakfast for a quarter of a person
00:54:25dot it's morning we're in our jammies what have you made us my version of turkish eggs
00:54:31so we have a mint and dill labner with a spiced lamb situation and then a poached egg usually i'd
00:54:43serve
00:54:43this with a beautiful homemade sourdough but we don't have that time today so i've made a phyllo
00:54:49pastry i'm gonna call it a tiara it was gonna be a crown hold on hold on but it's a
00:54:56tiara yes
00:54:56it actually goes really well with your outfit
00:55:00dot you've got a wedding coming up in your future very soon is breakfast a big thing in your household
00:55:06uh breakfast is a big thing we actually haven't even discussed that yet um what we'd be eating on
00:55:10the day um that's a great i'm adding that to the tovelas
00:55:16so
00:55:45that's a tasty little situation i love that spiced lamb kind of you know tumbly mince texture and the
00:55:54way you've cooked it all down with those spices it's gone almost jammy i also love that you've used the
00:55:59herb labneh as a base and by putting that phyllo in there the whole dish sort of represented like a
00:56:05breakfast dip dot in the platonic way i love you i would love to move next door to yours and
00:56:14i really
00:56:14hope you're going to be one of those four top places thank you don't you always cook really
00:56:21thoughtfully and everything on that plate had a place and i love that little crisp bread the way you
00:56:26tiara it was just a really nice way to present it thank you my only gripe is that i would
00:56:34have
00:56:34loved a piece of your sourdough to mop it up i'll give it to you another day
00:56:40dot i think you found your braki for the morning after the wedding thanks guys
00:56:48next up karnika
00:56:55i feel so nervous my soul my heart is in this dish the indian flavors and the spice taste exactly
00:57:05the
00:57:05way i have grown up eating but i'm hesitant if andy and all the judges will like it or not
00:57:16today i've made you uttapam an indian pancake with coconut chutney garlic and tomato chutney with sambar
00:57:28why this dish on a day like today this is a breakfast that i've grown up eating i had an
00:57:35aunt
00:57:35who used to live right next to my house south indian and every sunday morning she would whip up the
00:57:42dosas
00:57:44and sambars and chutneys and i would be standing on her door every day knocking saying can i come in
00:57:51and i want to really have the breakfast i had a chat with her yesterday and i just felt like
00:57:56i want to give a tribute to her oh it's beautiful beautiful now does the tradition being passed on to
00:58:02your kids they come knocking and say mom they do i have not hold it back on my spices oh
00:58:08let's go come 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 is 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
00:59:13it's rich but it's sour and sweet it is everything it is alive it wakes you up in the morning
00:59:20it is such a good breakfast my lips are burning all together combine so well it's a treat
00:59:32when i was eating that my skull was tingling you should be so proud of yourself your auntie's going
00:59:39to be proud of you and we are so proud of you too thank you so much food has an
00:59:43incredible way
00:59:44to bring back memories and i feel like i just got all your incredible family memories on a plate it's
00:59:51such simple food that's executed excellently your chutneys are incredible but how you got that dough to
01:00:00ferment in 60 minutes i have no idea congratulations thank you so much andy means a lot coming from you
01:00:07thank you i was genuinely blown away at the level of cookery today so well done and i came here
01:00:27looking
01:00:28for something new i asked for something new and you definitely delivered let's give a big thanks
01:00:41to our special guest andy herndon yeah it's clear having any cooks in the kitchen today it inspired you
01:00:54all to bring your a game we were looking for the top four dishes to be safe from tomorrow's all
01:01:01-in
01:01:01elimination the first dish showed a lot of skill and the amount of flavor that was packed into the humble
01:01:25the next dish is a breakfast i will travel for my lips are still burning
01:01:42this next dish i would stuff my face with it anytime it was cooked by alita
01:01:55this final dish
01:02:00was a tasty little situation
01:02:03fantastic work harun kanika alita dot you are off tomorrow but i'm afraid
01:02:17everyone knows you are up for elimination so please go and get some rest well done and thank you
01:02:26nice work everybody
01:02:35tomorrow night
01:02:39with amazing time-saving hacks from our judges
01:02:44i've got two ingredient yogurt flatbreads
01:02:48can they whip up a weeknight wonder there's always the doubts in the back of your head especially
01:02:54on a black apron day i'm not sure what i've done wrong here and get dinner on the table in
01:03:00just 36
01:03:01six minutes this is do or die now i might run out of time here
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