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00:00:01Previously on MasterChef Australia...
00:00:04Give it up for Jane and Jimmy Barr!
00:00:08Maggie Beer!
00:00:11With incredible guests in the kitchen...
00:00:14Maggie Beer's 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. How did you do that?
00:00:41This is really exceptional.
00:00:44But we had to say goodbye to Megs and Jeff.
00:00:50You would always be a must-heel 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!
00:01:23Okay...
00:01:23Right, nothing.
00:01:25Okay!
00:01:26Well, another 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?
00:01:40There's butter and there's oil and pepper.
00:01:43There's a breakfast thing.
00:01:44Like the runny omelette.
00:01:45i've never made one oh mate hey babe
00:01:52where'd that come from what do you want for breakfast oh my god no you're joking
00:01:57and he cooks 100 recognize his voice straight away that is like an iconic line hey babe what
00:02:04do you want for breakfast i love andy cooks religiously watch his content on social media
00:02:14art i'm dying i'm dying
00:02:25andy herndon from andy cooks he's all over my social media hey babe what do you want for lunch
00:02:31beef quay towel perfect i love following along with some of his recipes like some of his techniques
00:02:38and for my next trick
00:02:42he makes things so relatable and so approachable great your calorie counting but absolutely
00:02:47delicious
00:02:50how are you all
00:02:54so good to see you congratulations for making it this far thank you who here loves breakfast
00:03:05eggs one of the biggest tests that chefs get put through so today i'm going to show you three
00:03:11levels of eggs i'm going to start with a classic french omelette does anyone know what makes a
00:03:17classic french omelette eggs eggs that's a good start so three eggs always we're going to crack them
00:03:25on a flat surface if we crack our eggs on a sharp surface we're going to increase the chance of
00:03:30egg
00:03:31shell whisk it really well and be that lovely and homogeneous we want one even color
00:03:40foaming butter it's not burnt yet in go the eggs we need to start mixing and really vigorously
00:03:48but just like you're doing with the custard we're trying to bring the temperature of the
00:03:51mass of the eggs up all at the same time i make a french omelette for breakfast pretty much
00:03:56every day we give it a tap it's going to settle our eggs so it's so so cool to see
00:04:03how to do it
00:04:04properly off the heat release it from the sides flip the edge over we roll it to the end
00:04:17we're going to give it a tap and that's going to release that front edge and it should start push
00:04:22the whole omelette up the edge a little bit release it flick it over and we're going to let it
00:04:29sit there
00:04:29and set quick flip of the wrist and over it goes because we've got that seam underneath we need to
00:04:37make sure that we set that this is the french way of doing it so we use a clean paper
00:04:42towel and we can
00:04:44shape it nicely more butter so it's nice and glossy on the outside oh yeah some fresh chives there we
00:04:52go
00:04:52classic french omelette
00:04:56so cool to have an in real life master class from andy herndon he's a bit like the gordon ranty
00:05:03of
00:05:03tick tock all right number two we're in melbourne the home of cafe culture i'm not sure if this
00:05:10dish was invented here but it was certainly when i was cooking in cafes here it was everywhere and
00:05:15everyone was doing it it's called the tornado egg yeah we're using a higher temperature this time
00:05:20and it's going to happen quickly switch to a neutral flavored oil pans at the right temperature
00:05:26and the eggs go i am an egg person and i love tornado eggs so here's the trick
00:05:35we're going to bring the eggs back and then we start rolling them around
00:05:41and we chase them or we go ahead with the raw egg tornado in my head is turning maybe it's
00:05:49an egg challenge
00:05:51shervil the chef's favorite herb tornado egg
00:05:58and finally arguably one of the hardest egg dishes to pull off
00:06:03the omu rice crashes on get our rice ready and we'll get our demi glaze heating up
00:06:10we're looking for that same temperature that we had in the french omelette eggs go in
00:06:17vigorously we're trying to set that egg bring that temperature up at the same time a japanese
00:06:23omelette army rice i'm like this is insane like there's so much technique eggs are set give it a
00:06:31tap five seconds and so many little things a lot of people wouldn't think about over she comes flip
00:06:41let that set again we're gonna flip it one more time because we want this to be the surface of
00:06:46our omelette
00:06:47bottom of the pan
00:06:50on our rice
00:06:56pressure's on
00:07:07it definitely makes me feel inspired and he's got so much skill behind him but he's got the
00:07:12personality maybe this is something i want to do after a little tick tock situation
00:07:18and that is three ways to cook amazing eggs
00:07:44thank you so much for coming back to visit us in the masterchef kitchen
00:07:47so good to be back you've been busy recently awarded tick tock's food creator of the year
00:07:54you now have over 16 million combined followers and subscribers
00:08:00everyone here follows andy cooks right
00:08:06eddie you are definitely one of the new superstars of food but
00:08:11the superstardom it kind of happened overnight but you've been cooking for a long time
00:08:15mate i have i've been cooking for a very long time over 25 years at this point
00:08:19i started in new zealand a long time ago was in london for a long time and then now here
00:08:23in australia
00:08:25annabelle i don't even need to ask if you're a fan of andy's you were losing it
00:08:31yeah i actually went to your pop-up a couple of weeks ago and i was like star struck there
00:08:36but like
00:08:37i think next level stars right now what do you love about him i love how relate like how easy
00:08:43your
00:08:43videos are to like recreate obviously they're not because you are very skilled um but sorry i didn't
00:08:50really do that very nicely
00:08:51oh my god red
00:08:55aaron how inspiring have chefs like andy been to you so inspiring um my whole cooking journey started with
00:09:02videos and learning how to cook from there and a lot of the stuff that you put out there makes
00:09:07it so easy to follow and actually pick up where you might go wrong with certain things can i say
00:09:13something i'm not good in social media but one thing is sure is every time i i spot you doing
00:09:20something
00:09:21you are proper and i'm not trying to give you a compliment is down to simplicity down to the line
00:09:27and very well done thank you chef this week is all about family favorites
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 no 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
00:10:01restaurant foods you got 60 minutes to cook us your ultimate breakfast
00:10:10can be sweet or savory we have given you an open pantry and garden so go your hardest
00:10:18breakfast we're only tasting the 12 most appealing breakfast
00:10:24and then the four best breakfast will win immunity from the next elimination
00:10:31what i'm really hoping for is that i leave today having tasted something i've never tasted before
00:10:46your time starts now let's go
00:11:06awesome let's go
00:11:09andy herdin aka andy cooks you have set the best challenge all this week we're celebrating family
00:11:16cooking and i could not think of a better way to kick it off than with breakfast
00:11:20big time i don't think this one is actually a difficult one because we want something creative
00:11:25innovative with a breakfast what do you eat for breakfast traditionally well a banana
00:11:32but it's the way he peels it you need to welcome your appetite absolutely for me it's really
00:11:39important that these guys nail not only flavor but texture i think it can be often forgotten in
00:11:44breakfast so they're gonna have to nail it particularly in front of you and they are gonna
00:11:48have to nail it because we're only tasting 12 dishes and then from that we're picking the top
00:11:52four to be immune for the next elimination so huge stuff on the line i really want to see some
00:11:57interesting cultural dishes because we've got quite a few different cultures in the mix
00:12:01can't wait to certainly cook this is gonna be super interesting definitely goven go good luck honey
00:12:09thank you you too i had two double yocas in six eggs no way emily are you gonna bring it
00:12:18culturally
00:12:18not my culturally but maybe your culture yeah i'm making a buck with it oh my have you had bucket
00:12:23there before surely oh you haven't you'll love it the translation is basically a meat bone tea okay
00:12:29so i usually cook this when i'm really stressed on the weekend and it's meant to rejuvenate you and
00:12:34make you feel good jackie how are we i'm good yeah i love a really glintous sweet bracket so i'm
00:12:42gonna
00:12:42do a crepe cake actually with a kaya custard um how many layers lots and lots and lots we're gonna
00:12:48try
00:12:49and get 20 layers 20 layers yeah i'm so excited about this casper hey andy how you going lovely to
00:12:57meet you what are you making mate i'm doing chicken and waffles a classic yeah yeah so trying to elevate
00:13:02it a bit kimchi in the waffle yeah gotcha jang honey butter korean style flavors that sounds pretty good
00:13:07this is a real wake me up one yeah it means the world for indy to taste my food he's
00:13:14like an icon
00:13:15i watch him all the time um always excited i'm always excited i'm really proud of myself for
00:13:21making a sandwich to get into the master chef kitchen but i want to show the judges that i'm
00:13:26more than just a sandwich guy i've got fennel i've got pancetta i love cooking with these flavors from my
00:13:31italian heritage so i'm making a fried gnocchi hash brown with a poached egg a pancetta hollandaise
00:13:39and pickled fennel and a chive and wild garlic oil being italian my nanda make gnocchi all the time so
00:13:47i thought i love this dough let's crumb it and season it and fry it really hoping to put forward
00:13:53a dish that andy has never tried before and hopefully get a shot at immunity come on lydia come on
00:14:00darling
00:14:00come on jackie could i steal an egg yeah is that all right go for it you definitely have to
00:14:09have a
00:14:09little bit of strategy behind your dish selection i saw big chef man up there and i thought big bold
00:14:15cheesy savory breakfast today i'm going to be making a stout bread welsh rabbit it's like a fancy cheese on
00:14:23toast basically it's like egg yolks cream mix that all together with like a few spices and then you grate
00:14:29cheese on top of stout bread and it goes under the grill in the oven i'm also going to make
00:14:33worcestershire sauce these are sort of boy flavors which is actually how i like to eat the most as
00:14:38well but i think 60 minutes is quite tight especially to make this stout bread so i really have to
00:14:45get
00:14:45my bread in the oven before i do anything else i've got to get my bread done in time uh
00:14:50and then the
00:14:50welsh rabbit really comes together quite quickly the mixture the stout bread usually cooks in an hour
00:14:55but by halving the recipe i'm going to try and cook it in 40. that's on great oh my god
00:15:01yes it looks
00:15:03awesome looks good it's the fastest i've ever done it oh my god stop it aaron
00:15:15i think breakfast is one of those meals we forget about but it's actually quite important and i only
00:15:20ever have good memories about breakfast it's like whenever you have breakfast foods you're always
00:15:24happy there's nothing wrong with breakfast foods you know i'm malaysian so i have roots there my
00:15:30parents are malaysian chinese so we eat a lot of congee as chinese and uh usually yeah we have congee
00:15:36for breakfast so congee is generally a rice porridge made with jasmine rice with some chicken stock congee in
00:15:42itself i think it's just really wet rice and so i want to try and elevate that to something that's
00:15:50master chef with g'day aaron hey how are you good a bit nervous that you're here but you don't be
00:15:57nervous um what would it mean for andy cooks to taste your dish it would be unreal i've watched so
00:16:02many of your videos and for you to actually try one of my dishes would be insane i kind of
00:16:07want to live
00:16:08your life i want to go and be a chef so what are you cooking mate i'm trying to make
00:16:11a fish congee
00:16:12but i'm changing that up with a bit of risotto rice risotto right yeah i like the texture of the
00:16:20risotto rice a bit more than just like overcooked rice but still al dente yeah so we're only tasting
00:16:2412 dishes yep why am i going to want to taste your dish um i think it's a bit different
00:16:28stands out
00:16:29good luck thank you first when he said i was like isn't that you're just doing asian risotto yeah
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
00:16:45elevate 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 you've got 45 minutes to go
00:17:06i'm sure i'd have enough time if i didn't have to run everywhere every three seconds yeah i have
00:17:12oh eggs never in a million years did i think that i would be like going from lying on my
00:17:18couch at
00:17:18home watching videos of andy cox to now like standing in the master chef kitchen cooking in
00:17:23front of him oh okay i'm like a bit overstimulated by the fact that andy's here so i'm just trying
00:17:30really hard to like lock in right now which is i'm finding a bit bit tricky i have manifested this
00:17:38moment oh no sorry i just need to take a breath how are you i'm well i'm well i'm a
00:17:47bit you are
00:17:48always very welcoming beautiful smile thank you so i see scallops i see prawns what are you doing i'm
00:17:54gonna do a sport i'm gonna do a prawn and scallop toast eggs benedict and then do an asian twist
00:18:00on it so it's um a gochujang and yuzu hollandaise oh a little pickled salad with some fresh herbs and
00:18:08some pickled shallots and chili and then i'm making a prawn head oil to go around it as well and
00:18:13a poached
00:18:13eggs wow you know we're only testing the top 12 and out of the 12 only four we'll have a
00:18:20chance
00:18:21to get i want to be in that 12. i want to be in that four i really want a
00:18:25top four dish today but
00:18:27ultimately i just really want andy to taste my food i'm gonna do that later i'm gonna do my toast
00:18:32now
00:18:32so i need to focus all right got that got that oh i need corn flour oh my god
00:18:42oh oh that's hot that's hot i love breakfast breakfast 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 before
00:18:54you're getting a uh kachanga with poached eggs which is a peruvian style breakfast i love eating
00:19:03this it's one of my favorite breakfasts my mum she's peruvian in peru we have so many amazing foods and
00:19:11flavors that i'd love people to be exploring so i am pumped to be going with my roots is what
00:19:18my
00:19:18abuelo says but with a little bit of a twist hi lita hello what are you making you're getting a
00:19:24kachanga oh kachanga kachanga it's a peruvian breakfast with um it's a fried bread i love fried
00:19:32things with a whipped tahini yogurt some poached eggs and induja and chorizo a compound butter that's
00:19:38exciting so this induja yes one of my favorite ingredients one of mine too it's not a peruvian
00:19:45thing is it no so i'm mixing it in with some chorizo just to give it a little bit of
00:19:49heat it's pretty
00:19:49spicy yeah yeah yeah well it's spicy but it's also like you just want to keep going back more like
00:19:54when it's mixed with lemon and some garlic it's just all righty that's a lot good luck thank you
00:20:02induja it's a spreadable sexy italian sausage it's like spicy it's like a little bit capsicumy
00:20:09it's pork it's just so good induja sounds like a dance induja it does doesn't it getting that balance
00:20:20right between the chorizo and the induja is really really critical because they're both very intense
00:20:26flavors i feel a lot of pressure using uh an ingredient that is one of andy's favorites but
00:20:31it's one of mine so i think i can pull it off it's fun to say how are you mate
00:20:37good man how are you
00:20:38i'm good what are you making we're gonna do like hot honey zucchini fritters yeah with like a sumac
00:20:43yogurt okay a coriander oil and then like a few fresh herbs on top why is this going to be
00:20:49a standout
00:20:49mate because it's going to look good and it's going to taste even better well luke if there's
00:20:52something you don't like it's confidence what's for breakfast crepes filled folded and baked in the
00:21:00oven a little bit oh baked crepe we're going to stuff it with a basil and radicchio pesto and uh
00:21:07pear and gorgonzola sauce flavor texture and just blow us away with this okay
00:21:16oh my crepe technique could be better hello hello so i'm doing moimoy with ugi moimoy is like a
00:21:24steamed honey bean which i'm going to do with lentils instead so that's in the oven going steaming yeah
00:21:28i'm going to serve that with a kind of chili paste because it's nigerian yeah and then like a sweet
00:21:33sour like corn porridge that sounds incredible i've never had anything like that before so i'm super
00:21:39excited to see what it looks like that's how i can i'll do my best nice and thin the pressure
00:21:47point for me today is the filo pastry we've got 60 minutes why have i decided to cook filo pastry
00:21:54for
00:21:54andy cooks hello how are you good that's very pretty thank you i'm doing a turkish breakfast with
00:22:05beautiful spiced turkish lamb mints herb labnar um and i'm just doing a filo turkish i'm calling it
00:22:13a crown crown yeah for me it's the queen of all breakfasts beautiful the eyebrows were raised i think
00:22:21he might be impressed hopefully he wants to taste my dish but there's definitely some competition oh god
00:22:27we want to taste all that yeah literally that smells really nice this is lighting me up
00:22:43i feel really excited this week is all about family
00:22:48i really want to showcase the indian flavors they love and just go full throttle
00:22:53i am making a south indian breakfast it's called uh which is a south indian pancake it's something
00:23:02that's so close to my heart i've grown up eating these flavors and i remember my neighbor auntie she
00:23:10used to cook this breakfast for me so growing up in delhi i learned a lot about food from my
00:23:17aunties and my
00:23:18nani my memory the tang the spice it shaped my way of cooking a lot today i've made aloo tiki
00:23:30this is
00:23:31something that i've grown up eating and now i am a mom of beautiful twin girls
00:23:38it just gives me so much joy to part those flavors and heritage you want this chutney yes a little
00:23:47bit
00:23:48they just love eating it
00:23:51karnika hello hi okay i've eaten many indian breakfasts and so when i knew this challenge was
00:23:58coming i just wanted to know what you were cooking so i am making otta pump it's a vegetable
00:24:06topped crispy south indian pancake and then with that i'm making two chutneys with sambar the smell
00:24:14coming off like the mustard in the onions and curry leaves yes i'm so excited this is what i've grown
00:24:19up eating and do you share this with your family yes my girls love uttavam so every time they say
00:24:25mom
00:24:26can you make me a pancake i'm like yes but healthier version with a lot of vegetables well we are
00:24:33your
00:24:33family today and we can't wait yeah i want that experience yeah good luck thank you i start preparing
00:24:40the uttavam batter which generally takes overnight to ferment but i've only got 60 minutes
00:24:47so i've got a plan adding raw potato so potato adds a lot of starchiness in the butter and it
00:24:56gives that
00:24:57crispiness and fluffy texture that you get off that fermentation the texture to the uttavam is everything
00:25:06fingers crossed i want this dish to be tasted because i want them to see
00:25:12what i have grown up eating and what flavors 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
00:25:30cotta with a carrot gel what's for brekkie we've done some dutch babies
00:25:39cheese which is the big yorkie puddings in the pen oh yes not a baby no not a baby a
00:25:49big big boy yeah
00:25:50yeah and i'm gonna go sweet nice um i'm gonna go a yogurt lemon cheesecake filling i can see how
00:25:57the
00:25:58kids would love oh yeah yeah jacques what are you doing a apple tartar tan but i'm taking it a
00:26:05bit further
00:26:05instead of rough puff i'm doing it um with a pancake like a fluffy pancake mixture can i let you
00:26:11know
00:26:11i'm an expert in making hot tart i i love it yeah so be careful good luck thank you
00:26:21i am so excited guys there's some really amazing breakfast out there the place is already smelling
00:26:25incredible i i think we've got all the 12 in our areas that we visit you don't you can't
00:26:32hold that judgment i think everyone's up their game because andy hernia's in the house we have
00:26:38karnika doing a south indian breakfast she describes it as healthy indian pancakes because
00:26:42she gives it to her kids and then she just loads it with veggies we have a turkish egg a
00:26:48la dot
00:26:49a la dot using a la dot dot oh a la dot and then yeah nice using lamb i'm excited
00:26:57about aaron he's
00:26:58doing congee he's doing it with risotto rice but it's more about how he's carrying himself yes he
00:27:03seems to be very kind of switched on he's the chefiest contestant that we've got in here i need
00:27:09someone with muscles aaron i hate to be a pain can you see if you can open that for me
00:27:13thank you
00:27:16there we go thank you sweetheart appreciate it very much i'm trying to make a fish congee but
00:27:21with risotto rice i want the rice to be a bit creamier a bit more textural flavor is paramount
00:27:27in this dish so in the broth i've got kombu some bonita flakes and shiitake mushrooms but also i'm
00:27:34deciding to poach the fish in the broth itself so that some of that flavor will also like really absorb
00:27:39into that rice the congee needs to be packed full of umami packed full of flavor because otherwise it
00:27:45would just be a plate of goop trying to bring all that to the floor see how it goes
00:27:53oh god it's nearly halfway through the cooking i actually haven't done much
00:27:57i'm trying really hard to be able to execute all of these elements for my prawn and scallop toast eggs
00:28:02benedict oh sorry and for some reason it's just not really happening i still have every single
00:28:11element to do it smells amazing in here you have 30 minutes to go let's go guys
00:28:21i need to really motor to get my hollandaise my pickle done and my egg poached and my
00:28:29chili oil i'm such a fan of andy's and i think it's like getting to my head i am not
00:28:35where i am meant
00:28:36to be i'm really rushed i feel stressed and like a bit scared that i won't get everything done
00:28:5930 minutes to go i am in full spiral mode cooking my prawn and scallop toast eggs benedict
00:29:06yeah i basically need to do every single element
00:29:14i'm um just trying to get my prawn toast mixture done i'm smelling it and something's missing but i
00:29:21can't put my finger on it but i don't have time to continue to finesse this i just need to
00:29:26keep
00:29:26cracking on with my other elements mixture done i'm not going to give up i'm cooking for andy cooks i'm
00:29:31going to keep punching through these tasks and really really hope that i'm able to get everything
00:29:35on the plate in time yeah feeling good i'm doing my whipped honey butter with gotcha jang now and then
00:29:44i've got my pickled daikon all done my waffles are going looking up there i think it's enough time for
00:29:51the chicken i think we'll be good i'm here for a great count we're pretty much there so you have
00:29:57we
00:29:58got a 20 stack we've got 10 stack which i'm going to cut out into 20. oh very creative i
00:30:03like that
00:30:04yeah exactly quick maths going okay uh so at the moment i have the pork going in the pressure cooker
00:30:11for my bakute got the shallots that are basically fried um have making a dipping sauce got the rice
00:30:19ready to go in the pot um the goal is to make andy cooks feel like he is enjoying a
00:30:26nice herbal soup
00:30:27all right let's see what happens just got the clock ticking at the moment um so trying to get as
00:30:32much done as i can oh that's a beast of a dutch baby that's a six pounder come on guys
00:30:44get your
00:30:45breakfast finished 15 minutes ago
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 so right now i'm just crumbing my gnocchi dough
00:31:12before i fry it i've made gnocchi many many times but i've never thought to do it as a hash
00:31:18brown
00:31:19i still have to make my chive and garlic oil and make my hollandaise and punch my eggs and i've
00:31:24got
00:31:24about 15 minutes i'm feeling um the pressure just realizing that i'm not going to have time to get
00:31:30all my elements on this plate i just might have to skip out on that uh chive oil and just
00:31:36garnish it
00:31:36a bit of chives instead so as long as i just get it all plated up i think we'll be
00:31:39good andy hennon's
00:31:41looking for flavor 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 i know this whole bunch without saying something
00:31:59i know i know i don't know how you do it at home who cleans my husband oh poor bugger
00:32:06he always tells me ton loads of spoons everywhere
00:32:09so i have boiled my sambar a tangy and spicy vegetables i've done my chutney and now i need
00:32:19to make utpams so the big risk here is to get the texture of the utpam right i need to
00:32:26get the
00:32:26crispiness at the bottom but on the top it needs to have bubbles which showcase the fermentation
00:32:33and it's looking really good yes my potato experiment worked which is amazing
00:32:41i am feeling excited i am wanna present the the flavors that i've grown up eating to the judges
00:32:52and it is delicious oh my god i taste my chutney and it's got that spiciness that just kicks in
00:33:00your
00:33:00bath and says wake up it's good morning i hope the judges like it how you going all good all
00:33:09good
00:33:09you it's definitely slipping away the time i do have big dreams so i'm really pushing
00:33:16the limits of making a congee and i think uh poached fish it's looking pretty good and i'm tasting
00:33:21the broth i'm tasting a lot of that umami bombs i'm throwing in that flavor from the fish the kombu
00:33:26and
00:33:26i love the smokiness coming out of the bonito so now i really need that broth to absorb into that
00:33:32rice the rest just needs to cook a little bit longer and then i think i'm in a good spot
00:33:35all
00:33:36my garnishes already fish is cooked it gives me a lot of confidence knowing that i'm quite grounded in
00:33:41my asian roots i can call upon that in a space where you can be a bit more experimental this
00:33:46time
00:33:46getting immunity today would be insane it'd be you know take a massive weight off my shoulders and
00:33:51cement my place here as well how did you come up with this idea hey babes i don't think it
00:33:59was very
00:33:59deliberate was it it was kind of by accident i guess yeah yeah i think it was just answering that
00:34:04something tells me it happens all the time yeah it's like that question that happens in every
00:34:07household every night right yeah hey babes you've only got 10 minutes to go
00:34:16souffle you're making souffles pancakes
00:34:21wow and with a smile like this too on the top of that
00:34:26um next step let's wash some lettuce feeling really good i'm so happy with the mix for the top of
00:34:33the
00:34:33welsh rabbit and my worsted cheese sauce it's tasting really good it's pretty full on but that's
00:34:38how i like it moment of truth it's time to get the stout bread out of the oven okay let's
00:34:43get ready
00:34:48hmm damn it
00:34:53i 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 first thing i
00:35:02need to do
00:35:03is get the temp up up up up up i'm a little bit worried i don't have heats of time
00:35:09once the bread
00:35:09comes out to finish off the dish and get it back under the grill with all the cheese on it
00:35:13if i don't
00:35:27bring it home everyone five minutes to go
00:35:37oh it'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 i am under the pump my chili oil's done
00:36:00my hollandaise is done i'm gonna do my pickle fry my toast plate everything up
00:36:04that's all that's all oh nearly forgot my egg uh-oh my eggs aren't cooked it's just not where i
00:36:13want to be cooking for andy cooks today oh there's a double do i poach a double egg or do
00:36:20i
00:36:21is that stupid ultimately i just really want andy cooks to taste my food but i actually don't think
00:36:27i'm going to get everything onto the plate come on oil i'm going to take them out at the last
00:36:35second
00:36:37salt salt salt salt whatever salt damn
00:36:43i call that a very good dutch baby i'm really happy with all the elements i'm really happy with
00:36:49the flavors i'm really happy with the lift blob on a little bit more cheesecake filling
00:36:54technical terms right there pretty stoked to be honest um yeah the pancake looks good pretty happy
00:37:00caramel's working i'm also adding some miso in there as well just to liven it up a little bit
00:37:05i've got a panna cotta set a carrot gel a cake done i want it to look as close to
00:37:10eggs on toast as
00:37:11possible without being eggs on toast so we're really pushing it right now i am looking for my
00:37:17ultimate breakfast three minutes to go let's go
00:37:28i feel confident because this is these are flavors that i really love i'm feeling calm and this is
00:37:34all going to come together on time the kachanga is looking sexy crispy on the outside pillowy and soft on
00:37:42the inside you've got that tangy of the yogurt and the tahini you've got the cooked tomatoes these
00:37:48beautiful poached eggs and then it's that chorizo and indusia compound butter because i'm using such
00:37:54strong flavors between the chorizo and the indusia i really hope that i've got this balance right
00:37:59it's been lovely by the way we say here we go willy here here we go willy
00:38:20i love indian cooking and i love what i have grown up eating this is memory down
00:38:28the lane for me i feel so much in control today i feel there's a very weird calmness in me
00:38:34saying
00:38:34you've got this in you you can nail it it's like being heritage to the auntie who used to cook
00:38:40breakfast for me and she sees this and if the judge says it tastes amazing then it'll be like
00:38:47my life has like i've achieved what i wanted for me the presentation has to be there because there's
00:38:56a huge risk that the congee and borio rice won't actually look like a five-star dish i want my
00:39:01fish
00:39:02to be placed nicely along the outside and just spooned over with that beautiful fragrant chili oil
00:39:06i've got my enoki tuile as well to add some crunch and texture i feel like the flavor's there the
00:39:13textures are
00:39:13there yeah just hopefully it's interesting enough to get picked today oh yeah we're on
00:39:21this is a breakfast i want to eat um i love turkish breakfast it's got yogurt it's got a lot
00:39:27of protein
00:39:27it's got a lot of flavor i'm feeling good i'm very happy with my turkish eggs the lamb mints and
00:39:34the
00:39:34lab now is looking gorgeous i pull out my phyllo pastry crown oh and it is broken oh my god
00:39:46what do you know oh my gosh so no it's not queen of breakfast it's just the princess of breakfast
00:39:52today
00:39:56you're salt sorry breakfast ready in 10 9 8 7 6 5 4 3 2 1
00:40:09that's it everybody
00:40:11oh my god it looks like such a mess did you get it you done oh my god
00:40:28it went well i i had to i had to adapt as you do in this kitchen i mean i've
00:40:33tried to be a bit
00:40:35unique with the fried gnocchi dough so um i hope i get tasted the bread is really delicious i'm a
00:40:42little
00:40:43worried it's a tiny bit under but i'm hoping that works out i'm desperate for andy to try this it's
00:40:48sort of boy food so i reckon he'll he might put his hand up for it we've got andy cooks
00:41:00in the house
00:41:01looking for the ultimate breakfast we are looking for the top four dishes to be immune from the next
00:41:07elimination first dish we'd like to taste belongs to
00:41:27i have made you kachanga which is a peruvian fried flatbread cherry tomatoes whipped tahini
00:41:37yogurt chorizo indusia compound butter with salad on top
00:41:44imagine if you were in a cafe and that landed in front of you
00:41:50do you cook this for your family or is it something that you've kind of um
00:41:53shape-shifted a little so in peru we have really delicious andean bread
00:41:59so we go to little baker's and we buy something like this
00:42:03and this is my spin on it i hope that it takes it to the next level and you just
00:42:08get a really
00:42:09delicious amalgamation of yumness should we dive in yes
00:42:18oh there's an egg oh yeah hopefully perfectly poked
00:42:23surprise
00:42:24so
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.
00:43:23I 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 is 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.
00:44:05Putting 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 up.
00:44:19Aaron.
00:44:25I really pushed the boat out there today to try and recreate the congee.
00:44:29Not everyone will be happy that I use a Borea rice for it.
00:44:32It'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
00:44:58oil.
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.
00:45:07There'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 also.
00:45:16We do eat it a lot.
00:45:17Well, I'm really looking for the taste in this.
00:45:41Aaron.
00:45:43The 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.
00:46:02I love that you kept the fish separate and poached that really delicately and you have
00:46:08injected 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.
00:46:22Knowing that you could get that texture and the gluten out of the rice to create that like
00:46:26kind of starchy, glugginess that you just wouldn't have been able to do with any other
00:46:30rice in there 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.
00:46:48Really clever.
00:46:48Because at first when he said au revoir I was like, why?
00:46:51Come on in, come on in, come 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.
00:47:00So 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.
00:47:29Come on, Casper.
00:47:31I've done Korean inspired chicken and waffles.
00:47:35Casper, this is your dish.
00:47:36The 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.
00:47:45Jackie!
00:47:47Grand Mornier crepe cake with a kaya custard.
00:47:51Oh, it looks so good.
00:47:54Jackie, 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.
00:48:08Yep.
00:48:12Next dish we want to taste...
00:48:17...is Vini.
00:48:18Oh!
00:48:20Gnocchi for breakfast.
00:48:23Yeah, Vini.
00:48:29Wow.
00:48:31Vini.
00:48:32Show me your fingers.
00:48:34Oh my God.
00:48:35My fingers.
00:48:36There'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.
00:48:43Vini, what have you made?
00:48:44So today I've made a fried gnocchi eggs benny, pretty much.
00:48:49So it's got a fried gnocchi dough on the bottom, crispy pancetta around,
00:48:54a poached egg, and then it's got a pancetta hollandaise with some pickled fennel on top.
00:49:01Okay, Vini, 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.
00:49:27Vini, what I like the most is your hash brown has a gnocchi fried.
00:49:34You can get the chewiness, the crispiness on the side.
00:49:38I think that was very well done.
00:49:41Vini, I love that you always have nods towards your heritage.
00:49:45I 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 the 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 pickled 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.
00:50:26The next dish we'd like to taste is Annabelle's.
00:50:38I 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?
00:50:57I'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.
00:51:16Whoa.
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.
00:51:22Should we taste?
00:51:22Yeah.
00:51:23Okay.
00:51:24How about we put that back there for a second?
00:51:27Oh, thank you.
00:51:31That egg looks a bit under.
00:51:42Yeah.
00:51:47Oh, a bit translucent.
00:51:51Sorry.
00:52:07I want to commend you for trying something
00:52:09that I have definitely never seen before.
00:52:12Prawn toast is one of my like favourite things, but I think you're missing the aromats inside the fast.
00:52:20I fully have. I was meant to put garlic and ginger in there.
00:52:24There's no spring onion and that's what really makes that dish.
00:52:27Yeah, there's meant to be.
00:52:29When something like this happens, go back, rework the dish.
00:52:32Don't get down about it. Just R&D it.
00:52:35Because there's something really lovely there.
00:52:37Alright, thank you.
00:52:38Thanks guys. Sorry.
00:52:42Thank you, mate.
00:52:44Okay, Bracky's up. Bella!
00:52:48For breakfast you have a carrot and cardamom cake, coconut 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.
00:53:08Holy mama.
00:53:11Whoa.
00:53:12Wow.
00:53:14I've done an apple tartartan, but instead of a rough puff, the fluffy pancake.
00:53:19It's actually a fantastic concept.
00:53:21Miso caramel. It'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, which 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, with a lemon yoghurt cheesecake filling.
00:53:48Delicious.
00:53:48I think the technique in the baby's perfect.
00:53:50The balance is bang on.
00:53:52It's not over sweet, which I think is very easy to do in a dish like that.
00:53:54Awesome. Thank you.
00:53:56Thanks, bud.
00:54:00That 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 with a spiced lamb situation, and then a poached egg.
00:54:42Usually I'd serve this with a beautiful homemade sourdough, but we don't have that time today.
00:54:47So I've made a phyllo pastry, I'm going to call it a tiara.
00:54:53It was going to be a crown.
00:54:55Hold on, hold on.
00:54:55But it's a tiara, yes.
00:54:57It actually goes really well with your outfit.
00:55:01Dot, 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, what we'd be eating on the day.
00:55:12Those are great.
00:55:13I'm adding that to the to-do list.
00:55:15It's really easy to cook, and if you've got a frog.
00:55:20That's right, we don't see the devil.
00:55:21We need a little pet right now.
00:55:21So, we need a little to-do list.
00:55:32It's very easy to get a Watson.
00:55:32It's a tender and it's very good to try and get a test.
00:55:33It's very easy to eat, but it's very easy to eat.
00:55:34Are we eating yum?
00:55:34It's very easy to eat.
00:55:36It's very easy to eat, but it's very easy to eat.
00:55:40The bird to eat wet!
00:55:44You've known an egg in the morning one.
00:55:44it's a tasty little situation I love that spiced lamb kind of you know
00:55:51tumbly minced texture and the way you've cooked it all down with those spices
00:55:56it's gone almost jammy I also love that you've used the herb labneh as a base and
00:56:01by 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
00:56:13to use and I really hope you're gonna be one of those four top places don't you
00:56:20always cook really thoughtfully and everything on that plate had a place and
00:56:24I love that little crisp bread the way you tiara it was just a really nice way
00:56:29to present it thank you my only gripe is that I would have loved a piece of your
00:56:35sourdough to mop it up I'll give it to you another day dot I think you found your
00:56:41reki for the morning after the wedding next up
00:56:54Kanaka I feel so nervous my soul my heart is in this dish the Indian flavors and the
00:57:03spice taste 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 today I've made you at the pump Indian pancake with
00:57:21coconut chutney garlic and tomato chutney with Samba
00:57:30this is a breakfast that I've grown up eating I had an aunt who used to live right next to
00:57:37my 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 the Yorkies
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 texture it's earthy it's rich but
00:59:15it's sour and sweet it is everything it is alive it wakes you up in the morning it is such
00:59:22a good
00:59:23breakfast my lips are all together combined so well it's a treat when I was eating that my skull
00:59:34was tingling you should be so proud of yourself your auntie's gonna be proud of you and we are
00:59:40so proud of you too thank you so much food has an incredible way to bring back memories and I
00:59:46feel
00:59:46like I just got all your incredible family memories on a plate it's such simple food that's executed
00:59:55excellently your chutneys are incredible but how you got that dough to ferment in 60 minutes I have no idea
01:00:03congratulations thank you so much Andy it means a lot coming from you thank you
01:00:21I was genuinely blown away at the level
01:00:24of cookery today so well done and I came here looking for something new
01:00:35I asked for something new and you definitely delivered
01:00:40let's give a big thanks to our special guest Andy Herndon
01:00:49it's clear having any cooks in the kitchen today it inspired you all to bring your a-game
01:00:56we were looking for the top four dishes to be safe from tomorrow's all-in elimination the first dish
01:01:03showed a lot of skill and the amount of flavor that was packed into the humble congee took it to
01:01:13another level well done Aaron
01:01:18that was dish of the day
01:01:26the 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
01:02:09you are off tomorrow but I'm afraid everyone knows you are up for
01:02:20elimination 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 yogurt flatbreads
01:02:48can they whip up a weeknight wonder
01:02:51there's always the doubts in the back of your head especially on a black apron day
01:02:55I'm not sure what I've done wrong here
01:02:57and get dinner on the table in just 36 minutes
01:03:02this is do or die now I might run out of time here
01:03:10I'm not sure
01:03:10I'm gonna be right
01:03:11I'll say to you now
01:03:13you
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