- 17 hours ago
2026.S18E08
Category
📺
TVTranscript
00:00:01Previously on MasterChef Australia...
00:00:04Give it up for Jane and Jimmy Barr!
00:00:09Maggie 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. 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-have Jeff.
00:00:56Tonight...
00:00:57We 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?
00:01:40There's butter, and there's oil, and pepper.
00:01:43It's a breakfast thing.
00:01:44Like the runny omelette.
00:01:45I've never made one.
00:01:46Bruh.
00:01:47Oh, mate.
00:01:49Hey, babe.
00:01:52Oh, where'd that come from?
00:01:53What do you want for breakfast?
00:01:55Oh, my God!
00:01:56No, you're joking.
00:01:57Andy Cooks.
00:01:58100% recognise his voice straight away.
00:02:01That is like an iconic line.
00:02:03Hey, babe.
00:02:04What do you want for breakfast?
00:02:05Yeah!
00:02:07Oh, my God!
00:02:08Oh, my God!
00:02:10I love Andy Cooks.
00:02:12Religiously watch his content on social media.
00:02:15I'm dying.
00:02:16I'm dying.
00:02:17Oh!
00:02:21Woo!
00:02:22Woo!
00:02:24Woo!
00:02:24Woo!
00:02:26Woo!
00:02:26Woo!
00:02:26Andy Herndon from Andy Cooks.
00:02:27He's all over my social media.
00:02:29Hey, babe.
00:02:29What do you want for lunch?
00:02:31Mmm, beef quay towel.
00:02:33Perfect.
00:02:34Woo!
00:02:35I 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.
00:02:45Not great for calorie counting, but absolutely delicious.
00:02:50How are you all?
00:02:54So good to see you.
00:02:57Congratulations for making it this far.
00:03:00Yeah.
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.
00:03:19Eggs.
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.
00:03:26If we crack our eggs on a sharp surface, we're going to increase the chance of eggshell.
00:03:32Whisk it really well and make it 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 mix.
00:03:45We need to start mixing.
00:03:46And 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.
00:03:53I make a French omelette for breakfast pretty much every day.
00:03:57We give it a tap.
00:03:59It'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.
00:04:19And 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, flick it over.
00:04:28And we're going to let it sit there and set.
00:04:31Quick flip of the wrist.
00:04:33And over it goes.
00:04:36We've got that seam underneath.
00:04:37We need to make sure that we set that.
00:04:39This is the French way of doing it.
00:04:41So, we use a clean paper towel.
00:04:43And we can shape it nicely.
00:04:46More butter, so it's nice and glossy on the outside.
00:04:50Some fresh chives.
00:04:52There we go.
00:04:53Classic French omelette.
00:04:56It's so cool to have an in real life masterclass from Andy Herndon.
00:05:01He's a bit like the Gordon Ramsey of TikTok.
00:05:04Alright, number two.
00:05:05We're in Melbourne.
00:05:06The home of cafe culture.
00:05:09I'm not sure if this dish was invented here, but it was certainly, when I was cooking in cafes here,
00:05:14it was everywhere.
00:05:15And everyone was doing it.
00:05:16It's called the tornado egg.
00:05:17Yeah.
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, and then we start rolling them around.
00:05:41And we chase them, but we go ahead with the raw egg.
00:05:46Tornado in my head is turning.
00:05:48Maybe it's an egg challenge.
00:05:51Chervil, the chef's favourite herb.
00:05:54Tornado egg.
00:05:58And finally, arguably one of the hardest egg dishes to pull off.
00:06:03The omu rice.
00:06:04Oh!
00:06:05Get 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.
00:06:14Eggs go in.
00:06:17Vigorously, we're trying to set that egg, bring that temperature up at the same time.
00:06:23In Japanese, I'm led the omu rice.
00:06:24I'm like, this is insane.
00:06:27Like, there's so much technique.
00:06:29Eggs 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.
00:06:41Flip that set again.
00:06:42We're going to flip it one more time, because we want this to be the surface of our omelette.
00:06:47Bottom of the pan.
00:06:51On our rice.
00:06:56Pressure's on.
00:07:02Oh!
00:07:07It 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.
00:07:32So good to see you.
00:07:33Hello, good to see you.
00:07:35How are you?
00:07:35Give it up for my superstar of food, Andy Andy!
00:07:44Thank you so much for coming back to visit us in the MasterChef kitchen.
00:07:48So 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, but you've been cooking for a long time.
00:08:15Mate, I have. I'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.
00:08:23And 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.
00:08:31Yeah.
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?
00:08:41I love how easy your videos are to recreate.
00:08:45Obviously, they're not because you are very skilled.
00:08:49But, sorry, I didn't really do that very nicely.
00:08:52I'm like, I'm red.
00:08:54A little bit.
00:08:56Aaron, how inspiring have chefs like Andy been to you?
00:08:59So inspiring.
00:09:00My whole cooking journey started with videos and learning how to cook from there.
00:09:04And a lot of the stuff that you put out there makes it so easy to follow
00:09:08and actually pick up where you might go wrong with certain things.
00:09:12Can I say something?
00:09:14I'm not good in social media, but one thing is sure is every time I spot you doing something,
00:09:21you 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.
00:09:29This 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?
00:09:39You just threw a baby?
00:09:41That was so natural.
00:09:43No.
00:09:44Eggs 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.
00:09:54For me, when it comes to breakfast, family-style cooking, done right, always wins over any other restaurant food.
00:10:02You've got 60 minutes to cook us your ultimate breakfast.
00:10:10It can be sweet or savoury.
00:10:13We have given you an open pantry and garden, so go your hardest.
00:10:19We're only tasting the 12 most appealing breakfasts.
00:10:24And then, the four best breakfasts will win immunity from the next elimination.
00:10:31Plenty to pay for of.
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.
00:10:48Your time starts now.
00:10:51Let's go! Come on!
00:10:55Thank you!
00:10:56Oh, I don't really think I need two.
00:11:08Awesome! Let's go!
00:11:10Andy Herndon, a.k.a. Andy Cooks, you have set the best challenge all this week.
00:11:15We're celebrating family cooking, and I could not think of a better way to kick it off than with breakfast.
00:11:20Big time. I don't think this one is actually a difficult one.
00:11:24Because 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.
00:11:37For me, it's really important that these guys nail not only flavour, but texture.
00:11:43I 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 sit there. Cool.
00:12:03This is going to be super interesting.
00:12:05Definitely.
00:12:06Go, Vin. Go.
00:12:09Good luck, honey.
00:12:10Thank you. You too, darling.
00:12:11Add two double acres and six eggs.
00:12:13No way.
00:12:16Emily! Are you going to bring it culturally?
00:12:19Not my culturally, but maybe your culturally.
00:12:20Yeah.
00:12:21I'm making a bakote.
00:12:22Oh, my.
00:12:23Have 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!
00:12:37Hi!
00:12:38How are we?
00:12:39I'm good. I'm good.
00:12:40I love a really glint-ness sweet bracket.
00:12:42So, I'm going to do a crepe cake, actually, with a kaya custard.
00:12:46How many layers? Lots 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?
00:12:57Lovely 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.
00:13:04Yeah.
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.
00:13:12It 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.
00:13:28I'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, I don't want to make gnocchi all the time.
00:13:47So, I thought, I love this dough.
00:13:48Let's crumb it and season it and fry it.
00:13:51Really hoping to put forward a dish that Andy has never tried before and hopefully get a shot at immunity.
00:13:59Come on, Lydia.
00:14:00Come on, darling.
00:14:00Come on.
00:14:01It's my top spoon.
00:14:01Come on.
00:14:03Jackie, could I steal an egg?
00:14:05Yeah.
00:14:05Is that alright?
00:14:06Go for it.
00:14:08You definitely have to have a little bit of strategy behind your dish selection.
00:14:11I saw big chef man up there and I thought big, bold, cheesy, savoury breakfast.
00:14:17Today, I'm going to be making a stout bread Welsh rabbit.
00:14:21It's like a fancy cheese on toast, basically.
00:14:25It's like egg yolks, cream, mix that all together with like a few spices and then you grate cheese 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.
00:14:50And 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
00:14:58in 40.
00:14:59That's on.
00:14:59Right.
00:15:00Oh my God!
00:15:02Yes!
00:15:02It looks awesome.
00:15:05Woo!
00:15:07Looks good.
00:15:08It's the fastest I've ever done it.
00:15:11Oh my God, stop it, Aaron.
00:15:15I think breakfast is one of those meals we forget about, but it's actually quite important.
00:15:20And I only ever have good memories about breakfast.
00:15:22It's like whenever you have breakfast foods, you're always happy.
00:15:24There's nothing wrong with breakfast foods, you know?
00:15:28I'm Malaysian, so I have roots there.
00:15:30My parents are Malaysian, Chinese, so wheat, a lot of congee as Chinese.
00:15:35And 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 master chef-worthy.
00:15:52G'day, Aaron.
00:15:53Hey, how are you going?
00:15:54Good, mate.
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.
00:16:10What are you cooking, mate?
00:16:11I'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 that 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.
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.
00:17:42Sorry, I just need to take a breath.
00:17:44Good morning, Chef.
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.
00:17:52So I see scallops, I see prawns.
00:17:53Yes.
00:17:54What are you doing?
00:17:54I'm going to do a...
00:17:56I'm going to do a prawn and scallop toast, eggs benedict, and then do an Asian twist on
00:18:01it.
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.
00:18:10And then I'm making a prawn head oil to go around it as well.
00:18:13And a poached egg.
00:18:14Wow.
00:18:15You know, we only tasting the top 12 and out of the 12, only four will have a chance
00:18:21to get immunity.
00:18:22I want to be in that 12.
00:18:23Yeah.
00:18:23I want to 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 going to do that later.
00:18:31I'm going to do my toast now.
00:18:32So I need to focus.
00:18:35All right.
00:18:36Got that.
00:18:36Got that.
00:18:37Oh, I need corn flour.
00:18:39Oh my God.
00:18:42Oh, that's hot.
00:18:44That's hot.
00:18:44I love breakfast.
00:18:47I 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
00:18:53before.
00:18:53You're getting a kachanga with poached eggs, which is a Peruvian style breakfast.
00:19:01I love eating this.
00:19:03I love eating this.
00:19:03It's one of my favourite breakfasts.
00:19:06My mum, she's Peruvian.
00:19:08In Peru, we have so many amazing foods and flavours that I'd love people to be exploring.
00:19:14So I am pumped to be going with my roots is what my abuelo says, but with a little bit
00:19:20of a twist.
00:19:21Hi, Lisa.
00:19:22Hello.
00:19:23What are you making?
00:19:24You're getting a kachanga.
00:19:25Oh.
00:19:27Kachanga.
00:19:27Kachanga.
00:19:28It's a Peruvian breakfast.
00:19:30Yeah.
00:19:30It's a fried bread.
00:19:32I 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.
00:19:44One 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.
00:19:59That's a lot.
00:19:59Good luck.
00:20:02Induja, it's a spreadable sexy Italian sausage.
00:20:06It's like spicy.
00:20:07It's like a little bit capsicum-y.
00:20:09It's pork.
00:20:12It's just so good.
00:20:14Induja.
00:20:15Sounds like a dance.
00:20:17Induja.
00:20:18It does, doesn't it?
00:20:19Getting that balance right between the chorizo and the induja is really, really critical
00:20:24because they're both very intense flavours.
00:20:27I feel a lot of pressure using an ingredient that is one of Andy's favourites, but it's
00:20:31one of mine so I think I can pull it off.
00:20:34It's fun to say.
00:20:37How are you, mate?
00:20:37Good, mate.
00:20:38How are you?
00:20:38I'm good.
00:20:39What are you making?
00:20:40I'm going to do like hot honey zucchini fritters.
00:20:42Yep.
00:20:42With like a sumac yoghurt.
00:20:44Okay.
00:20:44A coriander oil and then like a few fresh herbs on top.
00:20:48Why is this going to be a standout, mate?
00:20:49Because it's going to look good and it's going to taste even better.
00:20:52Well, Luke, if there's nothing you don't like, it's confidence.
00:20:56What's for breakfast?
00:20:57Crepes.
00:20:58Filled, folded and baked in the oven a little bit.
00:21:01Ooh.
00:21:01Baked crepe.
00:21:02We're going to stuff it with a basil and radicchio pesto and pear and gorgonzola sauce.
00:21:11Flavour, texture and just blow us away with these crepes.
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.
00:21:29I'm going to serve that with a kind of chilli paste because it's Nigerian.
00:21:32Yeah.
00:21:32And then like a sweet, sour like corn porridge.
00:21:36That sounds incredible.
00:21:37I've never had anything like that before.
00:21:39So 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 phyllo pastry.
00:21:49We've got 60 minutes.
00:21:52Why have I decided to cook phyllo pastry for Andy Cooks?
00:21:57Hello.
00:21:59How are you?
00:22:00Good.
00:22:00That's very pretty.
00:22:02I'm doing a Turkish breakfast with beautiful spiced Turkish lamb mince.
00:22:08Herb Labna and I'm just doing a phyllo Turkish.
00:22:13I'm calling it a crown.
00:22:14Crown?
00:22:14Yeah.
00:22:15For me it's the queen of all breakfasts.
00:22:18Beautiful.
00:22:19The eyebrows were raised.
00:22:20I think he might be impressed.
00:22:23Hopefully he wants to taste my dish, but there's definitely some competition.
00:22:26Oh God.
00:22:28We might taste all that.
00:22:29Yeah.
00:22:29Literally.
00:22:31That smells really good.
00:22:33This bitch is lighting me up.
00:22:37Can't find hay.
00:22:39Hay.
00:22:40Hay.
00:22:41And just a little coconut.
00:22:43I feel really excited.
00:22:45This week is all about family.
00:22:48I really want to showcase the Indian flavours they love and just go full throttle.
00:22:53I am making a South Indian breakfast.
00:22:56It's called Utthapam, which 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, she used to cook this breakfast for me.
00:23:13So growing up in Delhi, I learned 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.
00:23:28Today 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.
00:23:48They just love eating it.
00:23:51Karnika!
00:23:52Hello!
00:23:53Hi!
00:23:54Okay, I've eaten many Indian breakfasts.
00:23:57And so when I knew this challenge was coming, I just wanted to know what you were cooking.
00:24:01So I am making uttapam.
00:24:04It's a vegetable, chopped, crispy, South Indian pancake.
00:24:09Oh!
00:24:10And then with that I'm making two chutneys.
00:24:12Yeah.
00:24:12With 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, my girls love uttapam.
00:24:24So every time they say, Mum, can you make me a pancake?
00:24:27I'm like, yes, but healthier version with a lot of vegetables.
00:24:32Well, we are your family today and we can't wait.
00:24:35Yeah, I want that experience.
00:24:37Yeah, good luck.
00:24:37You will, thank you.
00:24:39I start preparing the uttapam batter, which generally takes overnight to ferment.
00:24:45But I've only got 60 minutes.
00:24:48So I've got a plan, adding raw potato.
00:24:52So potato adds a lot of starchiness in the batter.
00:24:55And it gives that crispiness and fluffy texture that you get off that fermentation.
00:25:01The texture to the uttapam is everything.
00:25:06Fingers crossed.
00:25:08I 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.
00:25:27But it will be a coconut and cardamom panna cotta with a carrot gel.
00:25:32What's for brekkie?
00:25:33Yeah, what's for brekkie?
00:25:33What do you know when we cook the tribe?
00:25:35What's for brekkie?
00:25:35We've done some Dutch babies.
00:25:40Which is?
00:25:41The big Yorkie puddings in the pan.
00:25:43Oh!
00:25:44Got you, got you, got you.
00:25:46Yes!
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.
00:26:06Instead of rough puff, I'm doing it with a pancake, like a fluffy pancake mixture.
00:26:10Can I let you know?
00:26:11Yes.
00:26:11I'm an expert in making tart tartan.
00:26:14I love it.
00:26:15Yeah.
00:26:16So be careful.
00:26:17Good luck.
00:26:17Yeah, thanks.
00:26:21I am so excited, guys.
00:26:22There's some really amazing breakfast out there.
00:26:24The place is already smelling incredible.
00:26:27I think we've got all the 12 in our areas that we visit.
00:26:31No, no, no.
00:26:31You don't.
00:26:31You can't.
00:26:32That's impossible.
00:26:33I think everyone's up their game because Andy Hearn is in the house.
00:26:37We have Karnika doing a South Indian breakfast.
00:26:40She describes it as healthy Indian pancakes because she gives it to her kids and then she
00:26:44just loads it with veggies.
00:26:46We have a Turkish egg a la dot.
00:26:49A la dot?
00:26:50What do you think?
00:26:50A la dot.
00:26:51Oh, a la dot.
00:26:54Yeah, mate.
00:26:55Using lamb.
00:26:56I'm excited about Aaron.
00:26:58He's doing congee, but he's doing it with risotto rice.
00:27:00Ah.
00:27:00But it's more about how he's carrying himself.
00:27:03Yes.
00:27:03He seems to be very kind of switched on.
00:27:05He's the chef-iest contestant that we've got in here.
00:27:08I need someone with muscles.
00:27:11Aaron, I hate to be a pain.
00:27:12Can you see if you can open that for me?
00:27:16There we go.
00:27:16Thank you, sweetheart.
00:27:17I appreciate it very much.
00:27:20I'm trying to make a fish congee, but with risotto rice.
00:27:23I 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,
00:27:45it would just be a plate of goop.
00:27:48Trying to bring all that to the fore, see how it goes.
00:27:53Oh, God.
00:27:54It's nearly halfway through the cook, and I actually haven't done much.
00:27:57I'm trying really hard to be able to execute all of these elements.
00:28:01My prawn and scallop toast, eggs benedict.
00:28:04Oh, far out.
00:28:05And for some reason, it's just not really happening.
00:28:09I still have every single element to do.
00:28:12It smells amazing in here!
00:28:14You have 30 minutes to go!
00:28:17Let's go, guys!
00:28:21I need to really motor to get my hollandaise, my pickle done, and my egg poached, and my chilli 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.
00:28:37I'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.
00:29:23But 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.
00:29:29I'm not gonna give up.
00:29:30I'm cooking for Andy cooks.
00:29:31I'm gonna keep punching through these tasks, and really, really hope that I'm able to get
00:29:35everything on the plate in time.
00:29:39Yeah, 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.
00:29:47My waffles are going.
00:29:49Looking up there.
00:29:50I think it's enough time for the chicken.
00:29:52I think we'll be good.
00:29:54I'm here for a grape count.
00:29:56We're pretty much there.
00:29:57So, have we got a 20 stack?
00:29:59We've got 10 stack, which I'm gonna cut out into 20.
00:30:01Oh, very creative.
00:30:04I 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, um, have making a dipping sauce.
00:30:19Got the rice ready to go in the pot.
00:30:21Um, the goal is to make Andy Cooks feel like he is enjoying a nice purple soup.
00:30:27All right, let's see what happens.
00:30:29Just got the clock ticking at the moment.
00:30:31Um, so trying to get as much done as I can.
00:30:34Oh!
00:30:35Yes!
00:30:36You 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!
00:30:48All right!
00:30:52Dear Lord, please look good on this plate.
00:30:56Behind.
00:30:57Behind.
00:31:01My potatoes are softened enough for my fried gnocchi hash brown, and then I get my sautéed
00:31:07fennel and parmesan cheese mixed 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.
00:31:26So, I'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
00:31:37instead.
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.
00:31:56In 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, turn loads of spoons everywhere.
00:32:10So, I have boiled my sambar, a tangy and spicy vegetables.
00:32:16I've done my chutney, and now I need to make uttapam.
00:32:20So, the big risk here is to get the texture of the uttapam right.
00:32:25I need to get the crispiness at the bottom, but on the top, it needs to have bubbles which
00:32:31showcase the fermentation.
00:32:34And it's looking really good.
00:32:36Yes.
00:32:37My potato experiment worked, which is amazing.
00:32:41I am feeling excited.
00:32:44I want to present the flavors that I've grown up eating to the judges.
00:32:52And it is delicious.
00:32:54Oh, my God.
00:32:55I taste my chutney, and it's got that spiciness that just kicks in your back and says, 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.
00:33:19It's looking pretty good.
00:33:21And I'm tasting the broth.
00:33:22I'm tasting a lot of that umami bombs.
00:33:23I'm throwing in the flavor from the fish, the kombu, and I love the smokiness coming out
00:33:28of 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.
00:33:36All my garnishes are ready, 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
00:33:53well.
00:33:54Chef Andy.
00:33:55How did you come up with this idea?
00:33:57Hey, babes.
00:33:58I don't think it was very deliberate, was it?
00:34:00It was kind of by accident, I guess.
00:34:02Yeah.
00:34:03I think it was just answering that.
00:34:04Something tells me it happens all the time.
00:34:05Yeah, it's like that question that happens in every household every night, right?
00:34:08Yeah.
00:34:09Hey, babes, you've only got ten minutes to go!
00:34:12All right!
00:34:16Souffles.
00:34:17Yes.
00:34:17You're making souffles.
00:34:18Souffles pancakes.
00:34:21Wow.
00:34:22And we go smile 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 heaps of time once the bread comes out to finish off the dish and get it
00:35:12back under 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.
00:35:27If I don't get that done in time, it's all I need to go.
00:35:37Oh, it's tight.
00:35:45Happy with that.
00:35:47Yeah.
00:35:48Oh, down to the wire.
00:35:53On to cooking my prawn and scallop toast.
00:35:56Eggs Benedict.
00:35:57I am under the pump.
00:35:59My chilli oil's done.
00:36:00My hollandaise is done.
00:36:01I've got to do my pickle, fry my toast, plate everything up.
00:36:04Eh.
00:36:05That's all.
00:36:05That'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.
00:36:26But I actually don't think I'm going to get everything onto the plate.
00:36:29Come on.
00:36:30Oil.
00:36:33I'm going to take them out at the last second.
00:36:37Salt, salt, salt, salt.
00:36:39Whatever, 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.
00:36:57To be honest, yeah, the pancake looks good.
00:36:59Pretty happy.
00:37:00Caramel is working.
00:37:01I'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.
00:37:09I want it to look as close to eggs on toast as possible without being eggs on toast.
00:37:13So we're really pushing it right now.
00:37:15I am looking for my ultimate breakfast.
00:37:18Three minutes to go.
00:37:19Let's go!
00:37:29I feel comfortable because these are flavours that I really love.
00:37:32I'm feeling calm and this is all going to come together on time.
00:37:35The kachanga is looking sexy, crispy on the outside, pillowy and soft on the inside.
00:37:43You've got that tangy of the yoghurt and the tahini.
00:37:45You've got the cooked tomatoes, these beautiful poached eggs.
00:37:49And then it's that chorizo and indusia compound butter.
00:37:52Because I'm using such strong flavours between the chorizo and the indusia,
00:37:57I really hope that I've got this balance right.
00:38:00It smell lovely by the way.
00:38:01We say, que rico huele.
00:38:03Que rico huele.
00:38:04Que rico huele.
00:38:05Que rico huele.
00:38:07Two minutes to go!
00:38:09Come on!
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.
00:38:37It's like paying heritage to the auntie who used to cook breakfast for me
00:38:41and she sees this.
00:38:44And 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 that 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
00:39:04and just spooned over with that beautiful fragrant chilli oil.
00:39:07I've got my pinocchi tuile as well to add some crunch and texture.
00:39:11I feel like the flavour's there, the textures are there.
00:39:15Yeah, just hopefully it's interesting enough to get picked today.
00:39:18Oh, yeah, we're on.
00:39:21This is a breakfast I want to eat.
00:39:24I love Turkish breakfast.
00:39:25It's got yoghurt, it's got a lot of protein,
00:39:28it's got a lot of flavour.
00:39:29I'm feeling good.
00:39:31I'm very happy with my Turkish eggs,
00:39:33the lamb mince and the labna is looking gorgeous.
00:39:36I pull out my phyllo pastry crown.
00:39:40Oh!
00:39:42And it is broken.
00:39:44Oh, my God.
00:39:46What the hell?
00:39:48Oh, my gosh.
00:39:49So, no, it's not queen of breakfast,
00:39:51it's just the princess of breakfast today.
00:39:57The salt.
00:39:58Sorry, it's over here.
00:39:59Breakfast ready in ten!
00:40:01Nine!
00:40:02Eight!
00:40:03Seven!
00:40:04Six!
00:40:05Five!
00:40:06Four!
00:40:07Three!
00:40:08Two!
00:40:09One!
00:40:10That's it, everybody!
00:40:12Blood on!
00:40:13Oh, my God.
00:40:14It looks like such a mess.
00:40:16Did you get it?
00:40:16You done?
00:40:17Oh, my God.
00:40:18Oh.
00:40:22Good job.
00:40:23Happy?
00:40:24Good?
00:40:24Good?
00:40:25That's good.
00:40:25I've been very good.
00:40:28It went well.
00:40:29I had to adapt, as you do in this kitchen.
00:40:33I mean, I've tried to be a bit unique with the fried gnocchi dough,
00:40:37so 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, so I reckon he might put his hand up for it.
00:40:59We've got Andy Cooks in the house looking for the ultimate breakfast.
00:41:04We are looking for the top four dishes to be immune from the next elimination.
00:41:09First dish we'd like to taste...
00:41:14...belongs to...
00:41:16Alita!
00:41:28I have made you kachanga, which is a Peruvian fried flatbread,
00:41:34cherry tomatoes, whipped tahini yoghurt, chorizo indusia compound butter,
00:41:40with salad on top.
00:41:45Imagine if you were in a cafe and that landed in front of you.
00:41:47I'd be happy.
00:41:48We don't need to.
00:41:48You'd be like...
00:41:51Do you cook this for your family, or is it something that you've kind of shapeshifted a little?
00:41:55So, in Peru, we have really delicious Andean bread.
00:41:59Wow.
00:41:59So, we go to little bakers and we buy something like this.
00:42:03And this is my spin on it.
00:42:05I hope that it takes it to the next level.
00:42:07And you just get a really delicious amalgamation of yum-ness.
00:42:13Shall we dive in?
00:42:14Yes.
00:42:18Oh, there's an egg!
00:42:20Oh!
00:42:22Hopefully perfectly poked.
00:42:23Surprise egg!
00:42:49Alita, I love that you brought us some Peruvian tradition.
00:42:53A lot of people will abuse anduja and chorizo.
00:42:57And you've used both.
00:42:58But it's paid off, because it is absolutely delicious.
00:43:02It is a banger.
00:43:04It's so good!
00:43:06You've really, subtly infused them through the sauce.
00:43:10I saw you nursing that fried bread for quite a long time.
00:43:13Like, 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.
00:43:23Awesome.
00:43:23I love that.
00:43:24And all those vibrant herbs.
00:43:26Just super flavourful.
00:43:27And, like, seasoned to perfection.
00:43:30Okay.
00:43:31Thanks.
00:43:32Face-stuffingly sensational.
00:43:34Awesome.
00:43:35The bread is springy.
00:43:37You're eating all of these herbs.
00:43:38And I'm like, am I in Italy?
00:43:40Am I in the Mediterranean?
00:43:41Is this breakfast?
00:43:43I 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.
00:43:55And 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.
00:44:03Well done.
00:44:05Putting up a dish that the judges love, that is coming from my heart and my roots,
00:44:10is really, really empowering for me.
00:44:16Next stop.
00:44:19Aaron!
00:44:24I really pushed the boat out there today to try and recreate the congee.
00:44:29Not everyone will be happy that I use a Borea rice for it.
00:44:33It's a risk.
00:44:34But hopefully the flavour delivers.
00:44:47All right, mate.
00:44:47What 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.
00:45:08But 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 the morning.
00:45:13Usually my mum will make it and my grandma will do it.
00:45:16We do eat it a lot.
00:45:17Well, I'm really looking for a 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.
00:45:52The cook on the fish, perfect.
00:45:54And the aromats, bang on.
00:45:56The texture from the crunchy stuff on the top is beautiful.
00:46:00Well done.
00:46:01Stunning dish.
00:46:03I love that you kept the fish separate and poached that really delicately.
00:46:07And you have injected so much depth into that congee.
00:46:10It is really, really sophisticated.
00:46:13You manage to elevate it, but keep that comfort in the dish.
00:46:17Having the talent and the naus to sub in the arborio rice, that was smart.
00:46:22Knowing that you could get that texture and the gluten out of the rice to create that,
00:46:26like, kind of starchy glugginess that you just wouldn't have been able to do with any
00:46:30other rice in there in the timeframe that you had.
00:46:32Genius move.
00:46:34You're really starting to flex now.
00:46:36That 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, oh boy, I was like, why?
00:46:51Oh, come 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 bakote for meat bone tea.
00:47:18Emily, I think you've done a really good job of creating that really herbal, aromatic flavour.
00:47:23It felt like a really nice home-cooked meal, which I think was delicious.
00:47:27Thank you so much.
00:47:31I've done Korean inspired chicken and waffles.
00:47:35Casper, this is your dish.
00:47:37The batter on this Korean fried chicken.
00:47:39It's so crispy and craggly.
00:47:42It just works so well.
00:47:44Thank you all.
00:47:45Jackie!
00:47:47Grand Monier crepe cake with a kaya custard.
00:47:51Oh, it looks so good.
00:47:55Jackie, really lovely crepes.
00:47:57I love that you're combining your Asian and your French heritage.
00:48:00My only problem is, I'm playing this game of like, where's the kaya?
00:48:04Either the orange is so powerful in it, or there's just not enough kaya in it.
00:48:08Yeah.
00:48:12Next dish we want to test...
00:48:17...is Vinny.
00:48:18Oh!
00:48:20A gnocchi for breakfast.
00:48:23Yeah, Vinny.
00:48:30Wow.
00:48:31Vinny.
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.
00:48:43Vinny, what have you made?
00:48:45So today I've made a fried gnocchi eggs benny.
00:48:48Pretty much.
00:48:49So it's got a fried gnocchi dough on the bottom.
00:48:52Crispy pancetta around.
00:48:54A poached egg.
00:48:56And then it's got a pancetta hollandaise.
00:48:58With some pickled fennel on top.
00:49:01Okay Vinny, we're going to try your dish.
00:49:03Can we suss out this egg?
00:49:06Oh!
00:49:08That's perfect.
00:49:09That is ripping.
00:49:10Nice one.
00:49:27Vinny, while I like the most is your hash brown, as a gnocchi fried, you can get the
00:49:35chewing-ness, the crispiness on the side.
00:49:38I think that was very well done.
00:49:41Vinny, I love that you always have nods towards your heritage.
00:49:45I 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.
00:49:54I think the pancetta fat and the hollandaise is really tasty.
00:49:57But 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.
00:50:15Because it kind of cut through all the fattiness.
00:50:17Thank you very much.
00:50:25The next dish we'd like to taste...
00:50:32...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.
00:51:03With 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, but it has flopped to the side.
00:51:22Should we taste?
00:51:23Yeah.
00:51:23Okay.
00:51:25How about we put that back there for a second?
00:51:27Oh, thank you.
00:51:31That egg looks a bit under.
00:51:42That egg looks a bit under.
00:51:48A bit translucent.
00:51:51Sorry.
00:52:07I want to commend you for trying something that I've definitely never seen before.
00:52:12Prawn toast is one of my favourite things, but I think you're missing the aromats inside
00:52:18the fast.
00:52:20I fully have.
00:52:22I was meant to put garlic and ginger in there.
00:52:24There's no spring onion.
00:52:25And that's what really makes that dish.
00:52:27Yeah.
00:52:28There's meant to be.
00:52:29When something like this happens, go back, rework the dish.
00:52:32Okay.
00:52:32Don't get down about it.
00:52:33Yep.
00:52:34Just R&D it.
00:52:35Okay.
00:52:36Because there's something really lovely there.
00:52:37All right.
00:52:38Thanks, guys.
00:52:39Sorry.
00:52:42Good to hear you, babe.
00:52:45Okay.
00:52:46Brekkies up.
00:52:46Bella.
00:52:48For breakfast, you have a carrot and cardamom cake, coconut and cardamom panna cotta, with
00:52:54a carrot and passion fruit gel.
00:52:57I love the flavour of that yolk.
00:52:59When you get hit with this cardamom, passion fruit, like carrot, you just kind of like,
00:53:04you don't expect it.
00:53:06Jacked.
00:53:08Holy mama.
00:53:11Whoa.
00:53:12Wow.
00:53:14I've done an apple tart a tan, but instead of a rough puff, the fluffy pancake.
00:53:19It's actually a fantastic concept for miso caramel.
00:53:22It's delicious.
00:53:23The caramel on your apples is right at the right level for me.
00:53:27You managed to cook that pancake all the way through, 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 is 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.
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.
00:54:27We're in our jammies.
00:54:28What have you made us?
00:54:29My version of Turkish eggs.
00:54:32So we have a mint and dill labneh with a spiced lamb situation.
00:54:40And then a poached egg.
00:54:43Usually 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.
00:54:50I'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.
00:54:56Yes.
00:54:57It actually goes really well with your outfit.
00:55:01Dot, you've got a wedding coming up in your future.
00:55:04Very soon.
00:55:05Is breakfast a big thing in your household?
00:55:07Breakfast is a big thing.
00:55:08We actually haven't even discussed that yet, what we'd be eating on the day.
00:55:13Those are great.
00:55:13I'm adding that to the to-do list.
00:55:44Done.
00:55:45That's a tasty little situation.
00:55:47Woo!
00:55:48I love that spiced lamb kind of, you know, tumbly mince texture and the way you've cooked
00:55:54it all down with those spices.
00:55:56It's gone almost jammy.
00:55:57I also love that you've used the herb labneh as a base.
00:56:01And by putting that phyllo in there, the whole dish sort of represented like a breakfast dip.
00:56:07Dot, in the platonic way, I love you.
00:56:11I would love to move next door to yours.
00:56:13And I really hope you're going to be one of those four top places.
00:56:20Dot, you always cook really thoughtfully.
00:56:22Yeah.
00:56:22And everything on that plate had a place.
00:56:24And I love that little crisp bread.
00:56:26The way you tiaraed it was just a really nice way to present it.
00:56:31My only gripe is that I would have loved a piece of your sourdough to mop it up.
00:56:36Yes.
00:56:36Or I'll give it to you another day.
00:56:40Dot, I think you found your brakkie for the morning after the wedding.
00:56:43Thanks, guys.
00:56:43Nice work, Dot!
00:56:49Next up...
00:56:52Karnika!
00:56:55I feel so nervous.
00:56:58My soul, my heart is in this dish.
00:57:01The Indian flavours and the spice taste exactly the way I have grown up eating.
00:57:08But 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,
00:57:21with coconut chutney, garlic and tomato chutney, with sambar.
00:57:28Why this dish on a day like today?
00:57:31This is a breakfast that I've grown up eating.
00:57:34I had an aunt who used to live right next to my house, South Indian.
00:57:39And every Sunday morning, she would whip up the dosas and sambars and chutneys
00:57:46and I would be standing on her door every day, knocking, saying,
00:57:50can I come in and I want to really have the breakfast.
00:57:53I had a chat with her yesterday and I just felt like I want to give a tribute to her.
00:57:58Oh, that's beautiful, beautiful.
00:58:00Now, does the tradition mean passed on to your kids?
00:58:02They come knocking and say,
00:58:04Mum?
00:58:05They do.
00:58:05I have not holded back on my spices.
00:58:08Oh, let's go, come on.
00:58:28Andy, you're going to be in trouble.
00:58:29I 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.
00:59:09That is so good.
00:59:11It's fiery, it's textual, it's earthy, it's rich but it's sour and sweet.
00:59:16It is everything.
00:59:17It is alive, it wakes you up in the morning.
00:59:20It is such a good breakfast.
00:59:24My lips are burning.
00:59:27All together combine so well.
00:59:30It's a treat.
00:59:32When I was eating that, my skull was tingling.
00:59:36You should be so proud of yourself.
00:59:38Your auntie is going to be proud of you and we are so proud of you too.
00:59:41Thank you so much.
00:59:42Food has an incredible way to bring back memories.
00:59:45And I feel like I just got all your incredible family memories on a plate.
00:59:51It's such simple food that's executed excellently.
00:59:56Your chutneys are incredible.
00:59:58But how you got that dough to ferment in 60 minutes, I have no idea.
01:00:03Congratulations.
01:00:04Thank you so much, Andy.
01:00:05It means a lot coming from you.
01:00:08Nice work, Anika.
01:00:21I was genuinely blown away at the level of cookery today.
01:00:25So well done.
01:00:27And I came here looking for something new.
01:00:35And I asked for something new.
01:00:38And you definitely delivered.
01:00:40Let's give a big thanks to our special guest, Andy Herndon.
01:00:44Yeah!
01:00:49It's clear.
01:00:51Having any cooks in the kitchen today inspired you all to bring your A game.
01:00:55We were looking for the top four dishes to be safe from tomorrow's all-in elimination.
01:01:02The first dish showed a lot of skill.
01:01:05And the amount of flavour that was packed into the humble...
01:01:12Congee to another level.
01:01:14Well done, Erin!
01:01:18That was dish of the day!
01:01:21That was dish of the day!
01:01:26The next dish is a breakfast I will travel for.
01:01:31My lips are still burning.
01:01:36Kanika!
01:01:37Oh!
01:01:43This next dish, I would stuff my face with it any time.
01:01:48It was cooked by...
01:01:50Alita!
01:01:56This final dish...
01:02:00...was a tasty little situation.
01:02:04Dot!
01:02:09Fantastic work!
01:02:11Arun, Kanika, Alita, Dot!
01:02:15You are off tomorrow.
01:02:17But I'm afraid, everyone else, you are up for elimination.
01:02:22So please, go and get some rest.
01:02:25Well done, and thank you.
01:02:27Nice work, everybody!
01:02:28Thank you!
01:02:35Tomorrow night...
01:02:38...with amazing time-saving hacks from our judges...
01:02:44I've got two ingredient yoghurt flatbreads.
01:02:48...can they whip up a weeknight wonder?
01:02:51There's always a doubt in the back of your head, especially on a black apron day.
01:02:55I'm not sure what I've done wrong here.
01:02:57...and get dinner on the table in just 36 minutes.
01:03:03This is do or die now.
01:03:04I might run out of time here.
01:03:12...so I'm not sure what I am.
01:03:15...d geven on the table.
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