- 2 days ago
MasterChef Australia - Season 18 Episode 8 - Immunity Challenge: Ultimate Breakfast
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00:00:01Previously on MasterChef Australia...
00:00:04Give it up for Jane and Jimmy Barr!
00:00:08Maggie Beers!
00:00:11With incredible guests in the kitchen...
00:00:14Maggie Beers behind us, everyone act normal.
00:00:17Home cooking was the true hero of the week.
00:00:21Music and food are all things that feed the soul.
00:00:25They put up dishes that blew the judges' minds.
00:00:30Wow, it was dynamite.
00:00:33Flavour, flavour, flavour.
00:00:35O-M-G. 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.
00:00:55Tonight...
00:00:57We kick off Family Favourites Week...
00:01:01With one of the biggest viral sensations.
00:01:17You ready for this? Another day, another cook.
00:01:21Woo!
00:01:21Woo!
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.
00:01:31Oh, it looks like a follow along.
00:01:32No, not a follow along.
00:01:34There's too many of us.
00:01:35Oh, there's toast on a plate.
00:01:38What's going on?
00:01:40There's butter.
00:01:40And there's oil.
00:01:42And pepper.
00:01:43It's a breakfast thing.
00:01:44Like the runny omelette.
00:01:45I've never made one.
00:01:46Bruh.
00:01:48Oh, 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?
00:02:05Oh, my God!
00:02:07Oh, my God!
00:02:09I love Andy Cooks.
00:02:12Religiously watch his content on social media.
00:02:15I'm dying.
00:02:15I'm dying.
00:02:25Andy Herndon from Andy Cooks.
00:02:27He's all over my social media.
00:02:29Hey, babe.
00:02:29What do you want for lunch?
00:02:31Beef quake towel.
00:02:33Perfect.
00:02:34Woo!
00:02:35I love following along with some of his recipes,
00:02:37like some of his techniques.
00:02:38And for my next trick...
00:02:42He makes things so relatable and so approachable.
00:02:45Not great for calorie counting, but absolutely delicious.
00:02:51How are you all?
00:02:54So good to see you.
00:02:57Congratulations for making it this far.
00:03:01Who 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.
00:03:15Does 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.
00:03:27If we crack our eggs on a sharp surface,
00:03:29we're going to increase the chance of eggshell.
00:03:32Whisk it really well and make it lovely and homogenous.
00:03:34We want one even colour.
00:03:40Foaming butter.
00:03:41It's not burnt yet.
00:03:42In go the eggs.
00:03:44We need to start mixing.
00:03:46And really vigorously.
00:03:48But just like you're doing with the custard,
00:03:49we're trying to bring the temperature of the mass of the eggs up
00:03:52all at the same time.
00:03:53I make a French omelette for breakfast pretty much every day.
00:03:57We give it a tap.
00:03:58It's going to settle our eggs.
00:04:01So, it's so, so cool to see how to do it properly.
00:04:05Off the heat.
00:04:07Release it from the sides.
00:04:10Flip the edge over.
00:04:12We roll it to the end.
00:04:17We're going to give it a tap.
00:04:19And that's going to release that front edge.
00:04:21And it should start to push the whole omelette
00:04:23up the edge a little bit.
00:04:25Release it.
00:04:25Flick it over.
00:04:28And we're going to let it sit there and set.
00:04:31Quick flip of the wrist.
00:04:33And over it goes.
00:04:36We've got that seam underneath.
00:04:37We need to make sure that we set that.
00:04:39This is the French way of doing it.
00:04:41So, we use a clean paper towel.
00:04:43And we can shape it nicely.
00:04:46More butter, so it's nice and glossy on the outside.
00:04:48Oh, yeah.
00:04:50Some fresh chives.
00:04:52There we go.
00:04:53Classic French omelette.
00:04:56So cool to have an in real life masterclass from Andy Herndon.
00:05:01He's a bit like the Gordon Ramsay of TikTok.
00:05:04Alright, number two.
00:05:05We're in Melbourne.
00:05:07The home of cafe culture.
00:05:09I'm not sure if this dish was invented here,
00:05:11but it was certainly, when I was cooking in cafes here,
00:05:14it was everywhere.
00:05:15And everyone was doing it.
00:05:16It's called the tornado egg.
00:05:18Oh.
00:05:18Yeah.
00:05:19We're using a higher temperature this time,
00:05:21and it's going to happen quickly.
00:05:22Switch to a neutral flavoured oil.
00:05:25Pans at the right temperature.
00:05:26And the eggs go.
00:05:29I am an egg person, and I love tornado eggs.
00:05:34So here's the trick.
00:05:35We're going to bring the eggs back,
00:05:38and then we start rolling them around,
00:05:41and we chase them, or we go ahead with the raw egg.
00:05:46Tornado in my head is turning.
00:05:48Maybe it's an egg challenge.
00:05:51Sherville, the chef's favourite herb.
00:05:54Tornado egg.
00:05:58And finally, arguably one of the hardest egg dishes to pull off,
00:06:03the omu rice.
00:06:04Oh.
00:06:05Pressure's on.
00:06:06Get our rice ready,
00:06:08and we'll get our demi-glaze heating up.
00:06:10We're looking for that same temperature that we had in the French omelette.
00:06:14Eggs go in.
00:06:17Vigorously.
00:06:18We're trying to set that egg,
00:06:20bring that temperature up at the same time.
00:06:23At Japanese, I'm led the omu rice.
00:06:24I'm like, this is insane.
00:06:27Like, there's so much technique.
00:06:28Eggs are set.
00:06:30Give it a tap.
00:06:32Five seconds.
00:06:33And so many little things
00:06:35a lot of people wouldn't think about.
00:06:38Over she comes.
00:06:40Flip.
00:06:41Let that set again.
00:06:43We're going to flip it one more time,
00:06:44because we want this to be the surface of our omelette.
00:06:47Bottom of the pan.
00:06:51On our rice.
00:06:56Pressure's on.
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,
00:07:15a 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.
00:07:35Give it up.
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.
00:08:13But you've been cooking for a long time.
00:08:15Mate, I have.
00:08:16I've been cooking for a very long time.
00:08:17Over 25 years at this point.
00:08:19I started in New Zealand a long time ago.
00:08:21I was in London for a long time.
00:08:22And 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.
00:08:36But 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 regret it.
00:08:55Aaron, how inspiring have chefs like Andy been to you?
00:08:59So inspiring.
00:09:00My whole cooking journey started with videos
00:09:02and learning how to cook from there.
00:09:04And a lot of the stuff that you put out there
00:09:06makes it so easy to follow.
00:09:08And actually pick up where you might go wrong with certain things.
00:09:12Can I say something?
00:09:14I'm not good in social media.
00:09:16But one thing is sure is every time I spot you doing something,
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.
00:09:30This week is all about family favourites.
00:09:34So babes, you didn't come in today just to show us how to cook eggs, did you?
00:09:40That was so natural.
00:09:43No.
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 of the restaurant foods.
00:10:02You've got 60 minutes to cook us your ultimate breakfast.
00:10:10It can be sweet or savoury.
00:10:12We have given you an open pantry and garden.
00:10:16So go your hardest.
00:10:18We'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.
00:10:33Four is nuts.
00:10:36Hell yeah.
00:10:38What I'm really hoping for is that I leave today having tasted something I've never tasted before.
00:10:47Your time starts now.
00:10:51Let's go.
00:10:52Come on.
00:11:01I don't really think I need two.
00:11:04Peanuts, peanuts, peanuts, peanuts, peanuts.
00:11:08Awesome. Let's go.
00:11:10Andy Herndon, AKA Andy Cooks, you have set the best challenge.
00:11:14All this week we're celebrating family cooking and I could not think of a better way to kick it off
00:11:19than with breakfast.
00:11:20Big time.
00:11:21I don't think this one is actually a difficult one.
00:11:23Because we want something creative, innovative with a breakfast.
00:11:27Hold on. What do you eat for breakfast traditionally?
00:11:29Well, a banana.
00:11:33But it's the way he peels it.
00:11:35You need to welcome your appetite.
00:11:37Absolutely.
00:11:38For me, it's really important that these guys nail not only flavour but texture.
00:11:42Yes.
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.
00:11:59Because we've got quite a few different cultures in the mix.
00:12:01Oh, it's certainly cool.
00:12:03This is going to be super interesting.
00:12:05Definitely.
00:12:06Go, Vin. Go.
00:12:08Good luck, honey.
00:12:09Thank you. You too, darling.
00:12:11I had two double acres and six eggs.
00:12:13No way.
00:12:16Emily.
00:12:17Hello.
00:12:17Are you going to bring it culturally?
00:12:18Not my culturally, but maybe your culturally.
00:12:21I'm making a bakuté.
00:12:22Oh, my.
00:12:22Have you had bakuté before?
00:12:24Never.
00:12:24Oh, you haven't.
00:12:25You'll love it.
00:12:26No, no.
00:12:26The translation is basically a meat bone tea.
00:12:29Okay.
00:12:29So, I usually cook this when I'm really stressed on the weekend.
00:12:32And it's meant to rejuvenate you and make you feel good.
00:12:36Jackie!
00:12:37Jackie!
00:12:38How are we?
00:12:38I'm good. I'm good.
00:12:40I love a really gluttonous sweet bracket.
00:12:42So, 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.
00:12:5120 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.
00:13:03Yeah.
00:13:04Gotchujang, honey butter, Korean-style flavours.
00:13:06That sounds pretty good.
00:13:07This is a real wake-me-up one.
00:13:08Yeah.
00:13:09Yeah.
00:13:11It means the world for Andy to taste my food.
00:13:14He's like an icon.
00:13:15I watch him all the time.
00:13:17Always 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.
00:13:23But 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
00:13:39pickled fennel, and a chive and wild garlic oil.
00:13:44Being Italian, my Nanda 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
00:13:56a shot at immunity.
00:13:58Come on, Lydia.
00:14:00Come on, darling.
00:14:00It's my top spoon.
00:14:02Come on, Lydia.
00:14:03Jackie, could I steal an egg?
00:14:05Yep.
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 a 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 rarebit.
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
00:14:29cheese on top of stout bread and it goes under the grill in the oven.
00:14:32I'm also going to make Worcestershire sauce.
00:14:34These are sort of boy flavours, which is actually how I like to eat the most as well.
00:14:39But I think 60 minutes is quite tight, especially to make this stout bread.
00:14:43So I really have to get my bread in the oven before I do anything else.
00:14:47I've got to get my bread done in time.
00:14:50And then the Welsh rarebit really comes together quite quickly, the mixture.
00:14:53The stout bread usually cooks in an hour, but by halving the recipe, I'm going to try and cook it
00:14:57in 40.
00:14:58That's on.
00:14:59Right.
00:15:00Oh my God.
00:15:02Yes.
00:15:03It looks awesome.
00:15:06Looks good.
00:15:08It's the fastest I've ever done it.
00:15:11Oh my God.
00:15:13Stop it, Aaron.
00:15:15I think breakfast is one of those meals we forget about, but it's actually quite important.
00:15:20And I only ever have good memories about breakfast.
00:15:22It's like whenever you have breakfast foods, you're always happy.
00:15:24There's nothing wrong with breakfast foods, you know?
00:15:28I'm Malaysian, so I have roots there.
00:15:30My parents are Malaysian, Chinese, so we eat a lot of congee as Chinese.
00:15:34And usually, yeah, we have congee for breakfast.
00:15:37So congee is generally a rice porridge made with jasmine rice with some chicken stock.
00:15:41Congee in itself, I think, is just really wet rice.
00:15:46And so I want to try and elevate that to something that's MasterChef worthy.
00:15:52G'day, Aaron.
00:15:53Hey, Aaron.
00:15:54How are you?
00:15:55Good.
00:15:55A bit nervous that you're here, but you're going 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.
00:16:03For 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.
00:16:09So what 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 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?
00:16:27I think it's a bit different.
00:16:29It stands out.
00:16:29Good luck.
00:16:31The first time he said, I was like, isn't that you're just doing Asian risotto?
00:16:35Yeah.
00:16:36Ooh.
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...
00:17:33I'm finding it 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.
00:17:46I'm well.
00:17:47I'm a bit...
00:17:48You are always very welcoming.
00:17:50Beautiful smile.
00:17:51Aw, thank you.
00:17:52So I see scallops.
00:17:53I see prawns.
00:17:53Yes.
00:17:53What are you doing?
00:17:54I'm gonna do a...
00:17:56I'm gonna do a prawn and scallop toast, eggs benedict, and then do an Asian twist on it.
00:18:01So it's a gochujang and yuzu hollandaise.
00:18:05Oh.
00:18:05A little pickled salad with some fresh herbs and some pickled shallots and chilli.
00:18:09And then I'm making a prawn head oil to go around it as well.
00:18:13And a poached egg.
00:18:14Wow.
00:18:15You know, we're only tasting the top 12.
00:18:17And out of the 12, only four.
00:18:19Mm-hmm.
00:18:20We'll have a chance to 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.
00:18:27But ultimately, I just really want Andy to taste my food.
00:18:30I'm gonna do that later.
00:18:31I'm gonna do my toast now.
00:18:33So I need to focus.
00:18:35All right.
00:18:36Got that.
00:18:36Got that.
00:18:37Oh, I need corn flour.
00:18:38Oh, my God.
00:18:42Oh, oh, that's hot.
00:18:44That's hot.
00:18:45I 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 before.
00:18:54You're getting a kachanga with poached eggs, which is a Peruvian-style breakfast.
00:19:02I 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.
00:19:31I love fried things.
00:19:33With a whipped tahini yoghurt, some poached eggs, an induja and chorizo, a compound butter.
00:19:38That's exciting.
00:19:39So this induja.
00:19:40Yes.
00:19:42One of my favourite ingredients.
00:19:43One of mine too.
00:19:44It's not a Peruvian thing, is it?
00:19:46No, so I'm mixing it in with some chorizo just to give it a little bit of heat.
00:19:49It's pretty spicy.
00:19:50Yeah.
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.
00:19:54Yeah.
00:19:54Like, when it's mixed with lemon and some garlic, it's just...
00:19:57Yeah, yeah.
00:19:58Alrighty.
00:19:58That's a lot.
00:19:59Good luck.
00:20:02Induja.
00:20:02It's a spreadable sexy Italian sausage.
00:20:06It's like spicy, it's like a little bit capsicum-y, it's pork.
00:20:12It's just so good.
00:20:14Induja.
00:20:15Sounds like a dance.
00:20:17Induja.
00:20:17It does, doesn't it?
00:20:19Getting that balance right between the chorizo and the induja is really, really critical
00:20:24because they're both very intense flavours.
00:20:27I feel a lot of pressure using an ingredient that is one of Andy's favourites, but it's
00:20:31one of mine, so I think I can pull it off.
00:20:34It's fun to say.
00:20:36How are you, mate?
00:20:37Good, Matt.
00:20:38How are you?
00:20:38I'm good.
00:20:39What are you making?
00:20:40We're 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 one thing 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.
00:21:01Oh, baked crepe.
00:21:02We're going to stuff it with a basil and radicchio pesto and pear and gorgonzola sauce.
00:21:10Flavour, texture, and just blow us away with this.
00:21:14Okay.
00:21:16Oh, my crepe technique could be better.
00:21:20Hello.
00:21:22So, I'm doing moi moi with oogie.
00:21:23Moi moi is like a steamed honey bean, which I'm going to do with lentils instead,
00:21:27so that's in the oven going semen.
00:21:28Yeah.
00:21:28I'm going to serve that with a kind of chilli paste because it's Nigerian.
00:21:31Yeah.
00:21:32And then, like, a sweet, sour, like, corn porridge.
00:21:36That sounds incredible.
00:21:37Yeah.
00:21:37I've never had anything like that before, so I'm super excited.
00:21:40Cool.
00:21:40To see what it looks like.
00:21:41That's how I can put it off.
00:21:42I'll do my best.
00:21:44Nice and thin.
00:21:46The pressure point for me today is the filo pastry.
00:21:50We've got 60 minutes.
00:21:51Why have I decided to cook filo pastry for Andy Cooks?
00:21:57Hello.
00:21:59How are you?
00:22:00Good.
00:22:00That's very pretty.
00:22:02I'm doing a Turkish breakfast.
00:22:05With beautiful spiced Turkish lamb mince, herb labna, and I'm just doing a filo Turkish.
00:22:12I'm calling it a crown.
00:22:14Crown?
00:22:14Yeah.
00:22:15For me, it's the queen of all breakfasts.
00:22:17Hey.
00:22:18Beautiful.
00:22:19The eyebrows were raised.
00:22:20I think he might be impressed.
00:22:23Hopefully he wants to taste my dish.
00:22:25But there's definitely some competition.
00:22:27Oh, God.
00:22:27We want to taste all of ours.
00:22:29Yeah, literally.
00:22:31That smells really good.
00:22:33Hey, this bitch is just lighting me up.
00:22:37Hey.
00:22:39Hey.
00:22:40Hey.
00:22:41Hey.
00:22:42Hey.
00:22:42And just get your coconut.
00:22:43I feel really excited.
00:22:45This 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.
00:22:56It's called Uttapam, 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 flavors.
00:23:06And I remember my neighbor 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.
00:23:19My memory, the tang, the spice, it 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 mom of beautiful twin girls.
00:23:38It just gives me so much joy to part those flavors and heritage.
00:23:44Do you want this chutney?
00:23:45Yes.
00:23:46A little bit?
00:23:47Yes.
00:23:48They just love eating it.
00:23:51Karnika!
00:23:52Hello!
00:23:53Hi!
00:23:54Okay.
00:23:54I've eaten many Indian breakfasts.
00:23:57And so when I knew this challenge was coming, I just wanted to know what you were cooking.
00:24:01So I am making uttapam.
00:24:04It's a vegetable, chopped, crispy, South Indian pancake.
00:24:09Oh!
00:24:10And then with that I'm making two chutneys.
00:24:12Yum!
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.
00:24:20Do you share this with your family?
00:24:22Yes.
00:24:22My girls love uttapam.
00:24:25So every time they say, Mum, can you make me a pancake?
00:24:27I'm like, yes!
00:24:28But healthier version with a lot of vegetables.
00:24:32Well, we are your family today and we can't wait.
00:24:35Yeah, I want that experience.
00:24:36Yeah, good luck.
00:24:37I will.
00:24:38I start preparing the uttapam batter, which generally takes overnight to ferment.
00:24:44But I've only got 60 minutes.
00:24:47So 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.
00:25:07I've won this just to be tasted because I want them to see what I have grown up eating
00:25:13and what flavours I bring to the table.
00:25:19I'm not an omelette kind of girl or poached eggs or any of that, but I do love sweets for
00:25:23breakfast.
00:25:24And so today I'm going to give the Dutchess eggs on toast, but it will be a coconut and
00:25:29cardamom panna cotta with a carrot gel.
00:25:32What's for brekkie?
00:25:33Yeah, what's for brekkie?
00:25:33What do you normally cook the tribe?
00:25:35What's for brekkie?
00:25:35We've done some Dutch babies.
00:25:39Which is?
00:25:40The big Yorkie puddings in the pan.
00:25:43Ohhhh.
00:25:44Gotcha, gotcha, gotcha.
00:25:45It's a big bowl.
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 yogurt, lemon, cheesecake filling.
00:25:57I can see how the kids would love.
00:25:59Oh yeah.
00:26:00Jack, what are you doing?
00:26:02A apple tartan, but I'm taking it a bit further.
00:26:05Instead of rough puff, I'm doing it with a pancake, like a fluffy pancake mixture.
00:26:10Can I let you know?
00:26:11Yes.
00:26:11I'm an expert in making tart tartan.
00:26:14I love it.
00:26:15Yeah.
00:26:15So be careful.
00:26:17Good luck.
00:26:17Thanks.
00:26:21I am so excited guys, there's some really amazing breakfasts out there.
00:26:25Yeah.
00:26:25The place is already smelling incredible.
00:26:26I think we've got all the 12 in our areas that we visit.
00:26:31You don't, you can't.
00:26:32That's impossible.
00:26:32Hold that judgement.
00:26:33I think everyone's up there going because Andy Hernan's 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?
00:26:50Using a la dot.
00:26:51Dot.
00:26:52Oh, a la dot.
00:26:52As in.
00:26:53What's an a la dot?
00:26:54Yeah, nice.
00:26:55Using lamb.
00:26:56I'm excited about Aaron.
00:26:57He's doing congee, but he's doing it with risotto rice.
00:27:00Ah.
00:27:00But it's more about how he's carrying himself.
00:27:03Yes.
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?
00:27:44Because otherwise it would just be a plate of goop.
00:27:48Trying to bring all that to the floor.
00:27:50See how it goes.
00:27:53Oh God.
00:27:54Nearly 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.
00:28:02Eggs Benedict.
00:28:03Oh, far out.
00:28:05And for some reason, it's just not really happening.
00:28:09I still have every single element to do.
00:28:12It smells amazing in here.
00:28:14You have 30 minutes to go.
00:28:17Let's go guys.
00:28:19Oh shit.
00:28:20I need to really motor to get my hollandaise, my pickle done and my egg poached and my chilli
00:28:30oil.
00:28:30I'm such a fan of Andy's and I think it's like getting to my head.
00:28:34I am not where I am meant to be.
00:28:36I'm really rushed.
00:28:38I feel stressed and like a bit scared that I won't get everything done.
00:28:5930 minutes to go.
00:29:01I am in full spiral mode, cooking my prawn and scallop toast, Eggs Benedict.
00:29:07I basically need to do every single element.
00:29:15I'm just trying to get my prawn toast mixture done.
00:29:18I'm smelling it and something's missing, but I can't put my finger on it.
00:29:23But 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 going to give up.
00:29:30I'm cooking for Andy cooks.
00:29:31I'm going to keep punching through these tasks and really, really hope that I'm able
00:29:35to get everything on the plate in time.
00:29:39Yeah, feeling good.
00:29:40I'm doing my whipped honey butter with gotchujang 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 crepe count.
00:29:56We're pretty much there.
00:29:57So have we got a 20 stack?
00:29:58We've got 10 stack, which I'm going to cut out into 20.
00:30:01Oh, very creative.
00:30:03I like that.
00:30:04Yeah, exactly.
00:30:05Quick maths.
00:30:07Going okay.
00:30:08So at the moment I have the pork going in the pressure cooker for my bakute.
00:30:12Got the shallots that are basically fried, have making a dipping sauce.
00:30:19Got the rice ready to go in the pot.
00:30:21The goal is to make Andy Cooks feel like he is enjoying a nice purple soup.
00:30:27All right, let's see what happens.
00:30:29Just got the clock ticking at the moment.
00:30:31So trying to get as much done as I can.
00:30:34Oh!
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.
00:30:47Fifteen minutes is out.
00:30:49All right, all right.
00:30:52Dear Lord.
00:30:54Please look good on this plate.
00:30:56Behind.
00:30:57Behind.
00:31:01My potatoes are softened enough for my fried gnocchi hash brown.
00:31:05And then I get my sautéed fennel 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.
00:31:23And punch my eggs.
00:31:24And I've got about 15 minutes.
00:31:26I'm feeling the pressure.
00:31:28Just realising that I'm not going to have time to get all my elements on this plate.
00:31:32I just might have to skip out on that chive oil and just garnish it with a bit of chives
00:31:37instead.
00:31:37So as long as I just get it all plated up, I think we'll be good.
00:31:40Andy Hennon's looking for flavour, texture, and for this ultimate breakfast to be delivered at a high standard.
00:31:44So I need to make sure I meet all those things.
00:31:51You could be the messiest one.
00:31:55I know.
00:31:56In this whole bunch.
00:31:57I know.
00:31:57That'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.
00:32:05He always tells me, thun loads of spoons everywhere.
00:32:09So I have boiled my sambas.
00:32:13My tangy and spicy vegetables.
00:32:16I've done my chutney.
00:32:18And now I need to make utpams.
00:32:20So the big risk here is to get the texture of the utpam right.
00:32:25I need to get the crispiness at the bottom, but on the top it needs to have bubbles which showcase
00:32:31the fermentation.
00:32:33And it's looking really good.
00:32:36Yes.
00:32:37My potato experiment worked, which is amazing.
00:32:42I am feeling excited.
00:32:44I wanna present the flavours that I've grown up eating to the judges.
00:32:52And it is delicious.
00:32:54Oh my God.
00:32:55I taste my chutney and it's got that spiciness that just kicks in your back and says,
00:33:01wake up.
00:33:02It's good morning.
00:33:04I hope the judges like it.
00:33:07How are you going?
00:33:08All good, all good.
00:33:09You?
00:33:10It's definitely slipping away, the thyme.
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.
00:33:20And I'm tasting the broth.
00:33:22I'm tasting a lot of that umami bombs I'm throwing in there.
00:33:25Flavour from the fish, the kombu, and I love the smokiness coming out of the bonito.
00:33:28So now I really need that broth to absorb into that rice.
00:33:32The rice just needs to cook a little bit longer and then I think I'm in a good spot.
00:33:36All 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
00:33:52well.
00:33:54Chef Andy.
00:33:55Chef Andy.
00:33:55Chef 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.
00:34:00Was it?
00:34:00It was kind of by accident I guess.
00:34:02Yeah.
00:34:02Yeah.
00:34:03I think it was just answering that.
00:34:04Something tells me it happens all the time.
00:34:05Yeah.
00:34:06It's like that question that happens in every household every night, right?
00:34:08Yeah.
00:34:09Hey babes.
00:34:10You've only got ten minutes to go.
00:34:12Oh my.
00:34:16Souffle.
00:34:17Yes.
00:34:17You're making souffles.
00:34:18Souffle pancakes.
00:34:21Wow.
00:34:22And we were smiling like this too on the top of that one.
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, it's time to get the stout bread out of the oven.
00:34:42Okay.
00:34:43Let's get ready.
00:34:48Mmm.
00:34:49Damn it.
00:34:52Mmm.
00:34:53Mmm.
00:34:54Mmm.
00:34:54I was hoping for a little bit more of a darker crust.
00:34:58I'm a little worried it's a tiny bit under so I throw it back in the oven.
00:35:02First thing I need to do is get the temp up, up, up, up, up, up.
00:35:07I'm a little bit worried.
00:35:08I don't have heaps of time once the bread comes out to finish off the dish and get it back
00:35:12under the grill with all the cheese on it.
00:35:13If I don't get that done in time, it's all I need to go.
00:35:27Bring it home, everyone!
00:35:28Five minutes to go!
00:35:30Hold up!
00:35:37Whoa.
00:35:38It's tight.
00:35:45Happy with that.
00:35:47Yeah.
00:35:49Whoa.
00:35:51Down to the wire.
00:35:53On to cooking my prawn and scallop toast.
00:35:56Eggs Benedict.
00:35:57I am under the pump.
00:35:59My chilli oil's done.
00:36:00My hollandaise is done.
00:36:01I've got to do my pickle, fry my toast, plate everything up.
00:36:04Eh.
00:36:04Okay.
00:36:05That's all.
00:36:05That's all.
00:36:07Oh, I nearly forgot my egg.
00:36:09Uh-oh.
00:36:11My eggs aren't cooked.
00:36:12It's just not where I want to be cooking for Andy Cooks today.
00:36:17Oh, 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.
00:36:39What if I 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 cheesecake filling.
00:36:54Technical turns right there.
00:36:56Pretty stoked.
00:36:57To be honest.
00:36:58Yeah, 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.
00:37:03Just to liven it up a little bit.
00:37:05I've got a panna cotta set, a carrot gel, a cake done.
00:37:09I want it to look as close to eggs on toast as possible
00:37:11without being eggs on toast.
00:37:13So we're really pushing it right now.
00:37:15I am looking for my ultimate breakfast.
00:37:18Three minutes to go.
00:37:19Let's go!
00:37:28I 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.
00:37:38Crispy on the outside, pillowy and soft on the inside.
00:37:43You've got that tangy of the yoghurt and the tahini.
00:37:45You'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.
00:37:59It's been lovely by the way.
00:38:01We say,
00:38:02Que rico huele.
00:38:03Que rico huele.
00:38:04Que rico huele.
00:38:05Que rico huele.
00:38:07Two minutes to go!
00:38:08Come 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.
00:38:36It's like paying heritage to the auntie who used to cook breakfast for me.
00:38:42And she sees this and if the judge says it tastes amazing,
00:38:46then it'll be like my life has like, I'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 the borough rice won't actually look like a five-star dish.
00:39:01I want my fish to be placed nicely along the outside and just spooned over with that beautiful fragrant chilli
00:39:06oil.
00:39:07I've got my pinnocky tuile as well to add some crunch and texture.
00:39:11I feel like the flavours there, the textures are there.
00:39:14Yeah, just hopefully it's interesting enough to get picked today.
00:39:18Oh yeah, we're on.
00:39:21This is a breakfast I want to eat.
00:39:23I love Turkish breakfast.
00:39:25It's got yogurt.
00:39:26It's got a lot of protein.
00:39:28It's got a lot of flavour.
00:39:29I'm feeling good.
00:39:31I'm very happy with my Turkish eggs, the lamb mints and the lamb nut 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 the queen of breakfast.
00:39:51It's just the princess of breakfast today.
00:39:56There's salt.
00:39:58Sorry.
00:39:58Breakfast ready in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:40:10That's it everybody!
00:40:12Well done!
00:40:13Oh my God, it 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.
00:40:25Good.
00:40:25Good.
00:40:28It went well.
00:40:29I had to adapt as you do in this kitchen.
00:40:32I mean, I've tried to be a bit unique with the fried gnocchi dough, so I hope I get tasted.
00:40:40The bread is really delicious.
00:40:42I'm a little worried it's a tiny bit under, but I'm hoping that it works out.
00:40:46I'm desperate for Andy to try this.
00:40:48It's sort of boy food, so I reckon he might put his hand up for it.
00:40:58We'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 belongs to...
00:41:16Alita!
00:41:28I have made you kachanga, which is a Peruvian fried flatbread, cherry tomatoes, whipped tahini
00:41:37yoghurt, chorizo indusia compound butter with a salad on top.
00:41:44Imagine if you were in a cafe and that landed in front of you.
00:41:47I'd be happy.
00:41:48We don't need to.
00:41:48You'd be like...
00:41:50Do you cook this for your family or is it something that you've kind of shapeshifted a little?
00:41:55So in Peru we have really delicious Andean bread.
00:41:59Wow.
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!
00:42:21Yeah.
00:42:22Hopefully perfectly pouched.
00:42:23Surprise!
00:42:24Surprise!
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.
00:43:09I 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.
00:43:23Awesome.
00:43:23I love that.
00:43:24And all those vibrant herbs, just super flavourful and like seasoned to perfection.
00:43:30Okay, thanks.
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.
00:43:55And it's definitely a dish that may be in the top four today.
00:43:59Smashed it.
00:44:00Oh, yeah.
00:44:00Well done.
00:44:02Well done.
00:44:05Putting up a dish that the judges love, that is coming from my heart and my roots, is really,
00:44:11really empowering for me.
00:44:16Next stop.
00:44:19Aaron!
00:44:24I really pushed the boat out there today to try and recreate the congee.
00:44:29Not everyone will be happy that I use arboria rice for it.
00:44:33It's a risk.
00:44:34But hopefully, the flavour delivers.
00:44:46All right, mate, what have you made us for breakfast?
00:44:50Fish congee using risotto rice, a poached snapper, an enoki mushroom tuile, and some chilli oil.
00:45:00So we asked for the ultimate breakfast.
00:45:02Why did your mind go straight to congee?
00:45:04I like congee because it's comforting.
00:45:06It's got good flavour.
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 morning.
00:45:13Usually my mum will make it and my grandma will.
00:45:16So we 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.
00:46:20That was smart.
00:46:22Knowing that you could get that texture and the gluten out of the rice
00:46:25to create that like kind of starchy glugginess
00:46:28that you just wouldn't have been able to do with any other rice in there
00:46:30in the timeframe 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.
00:46:39Thank you so much.
00:46:44Here we go.
00:46:46I love you.
00:46:48Really clever.
00:46:48Because at first when he said arborio, I was like...
00:46:50Why?
00:46:51Come on in, come on in, come on in.
00:46:53The fact that he kept on mixing in intense stock
00:46:56meant that the rice was just immediately absorbing that intensity.
00:47:00It 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 bucklete 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.
00:47:37The batter on this Korean fried chicken.
00:47:39It's so crispy and craggly.
00:47:42It just works so well.
00:47:44Thank you all.
00:47:44Jackie!
00:47:47Grand Moneer crepe cake with a kaya custard.
00:47:52Oh, it looks so good.
00:47:55Jackie, really lovely crepes.
00:47:56I love that you're combining your Asian and your French heritage.
00:48:00My only problem is I'm playing this game of like, where's the kaya?
00:48:04Either the orange is so powerful in it or there's just not enough kaya in it.
00:48:08Yeah.
00:48:12Next dish we want to test...
00:48:17...is Vini.
00:48:19Woah!
00:48:20Gnocchi for breakfast.
00:48:23Yeah, Vini.
00:48:29Wow.
00:48:31Vini.
00:48:32Show me your fingers.
00:48:34Oh, mate.
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?
00:48:45So today I've made a fried gnocchi eggs benny, pretty much.
00:48:49So it's got a fried gnocchi dough on the bottom.
00:48:53Crispy pancetta around.
00:48:54A poached egg.
00:48:55And then it's got a pancetta hollandaise with some pickled fennel on top.
00:49:00Okay, 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.
00:49:32As a new key fried, you 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 hollandaise is really tasty, but I think you needed a bit
00:49:58more acidity to balance everything out because 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, and I think that there's definitely potential
00:50:10in the dish.
00:50:11The egg was cooked perfectly, and 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...
00:50:32is Annabelle's.
00:50:37I think I let the pressure of the kitchen get to me today.
00:50:41Cooking for Andy Cooks, I was distracted.
00:50:44I have no idea how this is going to go.
00:50:49Don't make eye contact with him.
00:50:55What have you made for us today?
00:50:57I've made a prawn and scallop toast, eggs benedict with an Asian twist, prawn shell oil, pickle
00:51:08shallots with some herbs, and then I've done a yuzu and gochujang hollandaise.
00:51:15Whoa.
00:51:17That's a lot of work.
00:51:18The poached egg was meant to be on the top, but 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.
00:51:33Yeah.
00:51:42That egg looks a bit under.
00:51:46A bit translucent.
00:51:51Sorry.
00:52:07I want to commend you for trying something that I've definitely never seen before.
00:52:12Thanks.
00:52:12Prawn toast.
00:52:13Prawn toast is one of my, like, favourite things.
00:52:15But I think you're missing the aromats inside the fast.
00:52:20I fully have.
00:52:22I was meant to put garlic and ginger in there.
00:52:24There's no spring onion.
00:52:25And 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.
00:52:32Okay.
00:52:32Don't get down about it.
00:52:33Yep.
00:52:33Just 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.
00:52:42Okay.
00:52:45Brekkies up.
00:52:46Bella.
00:52:48For breakfast, you have a carrot and cardamom cake.
00:52:52Coconut and cardamom panna cotta.
00:52:54With a carrot and passion fruit gel.
00:52:57I love the flavour of that yolk.
00:52:59When you get hit with this, like, cardamom, passion fruit, like, carrot, you just kind of, like, you don't expect
00:53:05it.
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.
00:53:21The miso caramel is delicious.
00:53:23The caramel on your apples is right at the right level for me.
00:53:27You manage to cook that pancake all the way through, which is honestly a miracle.
00:53:31I'd go back for seconds.
00:53:32Thanks, Matt.
00:53:35Next up, Anna.
00:53:37Hello.
00:53:42This is a Dutch baby.
00:53:44With 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, Matt.
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.
00:54:22Ooh.
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 a 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.
00:54:46So I've made a phyllo pastry.
00:54:50I'm going to call it a tiara.
00:54:53It was going to be a crown.
00:54:55Hold 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.
00:55:03Very 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.
00:55:13Those are great.
00:55:13I'm adding that to the to-do list.
00:55:29Stop.
00:55:45That's a tasty little situation.
00:55:48I love that spiced lamb, kind of, you know,
00:55:52tumbly mince texture, and the way you've cooked it all down
00:55:55with those spices, it'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,
00:56:03the whole dish sort of represented like a breakfast dip.
00:56:07Dot, in a 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,
00:56:22and everything on that plate had a place,
00:56:24and I love that little crisp bread.
00:56:26The way you tiara'd 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
00:56:35to mop it up.
00:56:36I'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...
00:56:52Kanaka!
00:56:55I feel so nervous.
00:56:58My soul, my heart is in this dish.
00:57:01The Indian flavors and the spice
00:57:03taste exactly the way I have grown up eating.
00:57:07But I'm hesitant
00:57:09if Andy and all the judges
00:57:12will like it or not.
00:57:16Today I've made you
00:57:17uttapam,
00:57:19an Indian pancake
00:57:20with coconut chutney,
00:57:22garlic and tomato chutney
00:57:24with sambar.
00:57:28Why this dish
00:57:29on a day like today?
00:57:31This is a breakfast
00:57:32that I've grown up eating.
00:57:34I had an aunt
00:57:35who used to live right next to my house,
00:57:38South Indian,
00:57:38and every Sunday morning
00:57:41she would whip up the dosas
00:57:43and sambars
00:57:45and chutneys
00:57:46and I would be standing on her door
00:57:48every day
00:57:49knocking,
00:57:50saying,
00:57:50can I come in
00:57:51and I want to really have the breakfast.
00:57:53I had a chat with her yesterday
00:57:54and I just felt like
00:57:56I want to give a tribute to her.
00:57:58Oh, that's beautiful.
00:57:59Beautiful.
00:58:00Now, does the tradition
00:58:01mean passed on to Yorkies?
00:58:02They come knocking and say,
00:58:04Mum?
00:58:04They do.
00:58:05I have not holded back on my spices.
00:58:07Oh, let's go.
00:58:09Come on.
00:58:27Andy,
00:58:28you're going to be in trouble.
00:58:29I just had, like,
00:58:30a fingernail
00:58:32and it nearly made me cry.
00:58:52This little red chutney,
00:58:54I just had, like,
00:58:56a fingernail
00:58:57and it nearly made me cry.
00:59:06I'm hallucinating,
00:59:07but I love it.
00:59:09That is so good.
00:59:11It's fiery,
00:59:12it's textual,
00:59:13it's earthy,
00:59:14it's rich,
00:59:15but it's sour and sweet.
00:59:16It is everything.
00:59:17It is alive,
00:59:18it wakes you up in the morning.
00:59:20It is such a good breakfast.
00:59:24My lips are burning.
00:59:27All together,
00:59:28combine so well.
00:59:30It's a treat.
00:59:32When I was eating that,
00:59:33my skull was tingling.
00:59:36You should be so proud of yourself.
00:59:38Your auntie's going to be proud of you
00:59:40and we are so proud of you too.
00:59:41Thank you so much.
00:59:42Food has an incredible way
00:59:44to bring back memories
00:59:45and I feel like
00:59:47I just got all your incredible family memories
00:59:49on a plate.
00:59:51It's such simple food
00:59:52that's executed excellently.
00:59:56Your chutneys are incredible,
00:59:58but how you got that dough
01:00:00to ferment in 60 minutes,
01:00:01I 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.
01:00:12Oh, so good.
01:00:21I was genuinely blown away
01:00:23at the level of cookery today.
01:00:25So, well done.
01:00:26And I came here looking for something new.
01:00:29Oh!
01:00:30Believe me.
01:00:31I was so sorry.
01:00:35I asked for something new
01:00:37and you definitely delivered.
01:00:40Let's give a big thanks
01:00:41to our special guest,
01:00:43Andy Herndon.
01:00:44Yeah!
01:00:49It's clear
01:00:50having any cooks
01:00:51in the kitchen today
01:00:52inspired you all
01:00:54to bring your A game.
01:00:56We were looking
01:00:57for the top four dishes
01:00:59to be safe
01:01:00from tomorrow's
01:01:01all-in elimination.
01:01:02The first dish
01:01:03showed a lot of skill
01:01:05and the amount of flavour
01:01:07that was packed
01:01:08into the humble
01:01:12congee
01:01:12to another level.
01:01:14Well done, Aaron!
01:01:18That was Dish of the Day!
01:01:21That was Dish of the Day!
01:01:26The next dish
01:01:27is a breakfast
01:01:29I will travel for.
01:01:31My lips
01:01:32are still
01:01:33burning.
01:01:36Kanika!
01:01:42This next dish
01:01:44I would stuff
01:01:45my face
01:01:46with it
01:01:46any time.
01:01:48It was cooked
01:01:49by
01:01:50Alita!
01:01:56This final dish
01:02:00was a tasty
01:02:02little situation
01:02:03dot!
01:02:09Fantastic work.
01:02:11Aaron,
01:02:12Kanika,
01:02:13Alita,
01:02:14Dot!
01:02:15You are off
01:02:16tomorrow
01:02:16but I'm afraid
01:02:17everyone knows
01:02:19you are up
01:02:20for elimination.
01:02:22So please
01:02:23go and get some rest.
01:02:25Well done
01:02:25and thank you.
01:02:27Nice work everybody!
01:02:28Thank you!
01:02:30Thank you!
01:02:31Thank you!
01:02:32Thank you!
01:02:35Tomorrow night
01:02:39with amazing
01:02:40time-saving
01:02:41hacks
01:02:41from our judges
01:02:44I've got
01:02:45two ingredient
01:02:46yoghurt flatbreads
01:02:48can they whip up
01:02:50a weeknight wonder
01:02:51there's always
01:02:52the doubts
01:02:53in the back of your head
01:02:53especially on a black
01:02:54apron day
01:02:55I'm not sure
01:02:56what I've done wrong here
01:02:57and get dinner
01:02:58on the table
01:02:59in just
01:03:0036 minutes
01:03:02this is do or die now
01:03:04I might run out of time here
01:03:09with just
01:03:10one
01:03:10You
01:03:10you
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