- 8 minutes ago
MasterChef Australia Season 18 Episode 8
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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...
00:00:58We kick off Family Favourites Week...
00:01:02With one of the biggest viral sensations.
00:01:18Ready for this? Another day? Another cook?
00:01:21Ooh!
00:01:22Okay.
00:01:23Right, nothing.
00:01:25Okay!
00:01:26Well, not a mystery box.
00:01:28Ooh! There's a bench up front.
00:01:29That looks like a masterclass.
00:01:31No, it looks like a follow along.
00:01:32No, not a follow along.
00:01:34There's too many of us!
00:01:36Oh, there's toast on a plate.
00:01:38What's going on?
00:01:40There's butter and 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.
00:01:52Where'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, what do you want for breakfast?
00:02:10I love Andy Cooks.
00:02:12Religiously watch his content on social media.
00:02:15I'm dying. I'm dying.
00:02:18Oh, my God!
00:02:25Andy Herndon from Andy Cooks.
00:02:27He's all over my social media.
00:02:29Hey, babe, what do you want for lunch?
00:02:31Beef quake towel.
00:02:33Perfect.
00:02:35I love following along with some of his recipes,
00:02:37like some of his techniques.
00:02:38And for my next trick...
00:02:42He makes things so relatable and so approachable.
00:02:45Not great for calorie counting, but absolutely delicious.
00:02:50How are you all?
00:02:54So good to see you.
00:02:56Congratulations for making it this far.
00:03:00Who here loves breakfast?
00:03:04Eggs.
00:03:05One of the biggest tests that chefs get put through.
00:03:08So today I'm going to show you three levels of eggs.
00:03:12I'm going to start with a classic French omelette.
00:03:15Does anyone know what makes a classic French omelette?
00:03:18Eggs.
00:03:19Eggs.
00:03:20That's a good start.
00:03:22So three eggs always.
00:03:24We're going to crack them on a flat surface.
00:03:27If we crack our eggs on a sharp surface,
00:03:29we're going to increase the chance of eggshell.
00:03:32Whisk it really well and 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 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 push the whole omelette up the edge a little bit.
00:04:25Release it.
00:04:26Flick 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.
00:04:49Oh, some 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.
00:05:04All right, number two.
00:05:05We're in Melbourne, the 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.
00:05:18Yeah.
00:05:19We're using a higher temperature this time, and it's going to happen quickly.
00:05:23Switch to a neutral flavoured oil.
00:05:24Pans 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, the omu rice.
00:06:05Pressure's on.
00:06:07Get 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 like 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, 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.
00:06:48Bottom 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 a little TikTok situation.
00:07:18And that is three ways to cook amazing eggs.
00:07:44Thank you so much for coming back to visit us in the MasterChef kitchen.
00:07:47So good to be back.
00:07:49You've been busy recently.
00:07:50Yeah.
00:07:51Awarded TikTok's Food Creator of the Year.
00:07:54You now have over 16 million combined followers and subscribers.
00:08:00Everyone here follows Andy Cooks, right?
00:08:02Yes!
00:08:06Andy, you are definitely one of the new superstars of food, but the superstardom, it kind of happened
00:08:13overnight.
00:08:13But you've been cooking for a long time.
00:08:15Mate, I have.
00:08:16I've been cooking for a very long time.
00:08:17Over 25 years at this point.
00:08:19I started in New Zealand a long time ago.
00:08:21I was in London for a long time, and then now here in Australia.
00:08:25Annabelle.
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.
00:08:34Oh, wow.
00:08:35And I was like starstruck there, but like next level starstruck now.
00:08:39What do you love about him?
00:08:41I love how easy your videos are to like recreate.
00:08:45Obviously, they're not because you are very skilled.
00:08:49But, sorry, I didn't really do that very nicely.
00:08:52I'm like, 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 and actually pick
00:09:10up 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.
00:09:30This week is all about family favorites.
00:09:34So, babes, you didn't come in today just to show us how to cook eggs, did you?
00:09:39You just brought a baby up?
00:09:41That was so natural.
00:09:43No, eggs are just a small part of the picture.
00:09:47I am on a mission to find the best breakfast from all around the world.
00:09:54For me, when it comes to breakfast, family-style cooking done right always wins over any of
00:10:01the restaurant foods.
00:10:01You've got 60 minutes to cook us your ultimate breakfast.
00:10:10It can be sweet or savory.
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 breakfast.
00:10:24And then, the four best breakfasts will win Immunity from the next elimination.
00:10:31Plenty to pay for.
00:10:33What is that?
00:10:34What is nuts?
00:10:36Hell yeah.
00:10:38What I'm really hoping for is that I leave today having tasted something I've never tasted before.
00:10:47Your time starts now.
00:10:51Let's go.
00:10:52Come on.
00:11:01Oh, I don't really think I need two.
00:11:04Peanuts, peanuts, peanuts, peanuts.
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
00:11:19with breakfast.
00:11:20Big time.
00:11:21I don't think this one is actually a difficult one, because we want something creative, innovative
00:11:26with a breakfast.
00:11:27Hold on.
00:11:27What do you eat for breakfast traditionally?
00:11:29Well, a banana.
00:11:33But it's the way he peels it.
00:11:35You need to welcome your appetite.
00:11:37Absolutely.
00:11:38For me, it's really important that these guys nail not only flavour, but texture.
00:11:43I 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, and then from
00:11:51that, we're picking the top four to be immune for the next elimination, so huge stuff on
00:11:55the line.
00:11:56I really want to see some interesting cultural dishes, because we've got quite a few different
00:12:00cultures in the mix.
00:12:01Can't wait to certainly cook.
00:12:03This is going to be super interesting.
00:12:05Definitely.
00:12:06Dove it.
00:12:07Dove.
00:12:08Good luck, honey.
00:12:10You too, Dove.
00:12:11Add two double yakers and six eggs.
00:12:13No way.
00:12:16Emily.
00:12:17Are you going to bring it culturally?
00:12:18Not my culturally, but maybe your culturally.
00:12:20I'm making a bakute.
00:12:22Oh, my...
00:12:23Have you had bakute 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, and it's meant to rejuvenate
00:12:34you and make you feel good.
00:12:36Jackie!
00:12:37Hi, Jackie!
00:12:38How are we?
00:12:39I'm good.
00:12:39I'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?
00:12:47Lots and lots and lots.
00:12:48We're going to try and get 20 layers.
00:12:50Woo-hoo!
00:12:5120 layers, Jackie!
00:12:52Yeah.
00:12:53I'm so excited about this.
00:12:55Casper.
00:12:55Hey, Andy.
00:12:56How are you going?
00:12:57Lovely 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.
00:13:04Gotcha-jang honey butter, Korean-style flavors.
00:13:06That sounds pretty good.
00:13:07This is a real wake-me-up one.
00:13:08Yeah.
00:13:09Yeah.
00:13:12It means the world for Andy to take my food.
00:13:14He's, like, an icon.
00:13:15I watch him all the time.
00:13:16Um, 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 flavors 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, so 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
00:13:56shot at immunity.
00:13:58Come on, Lydia.
00:14:00Come on, darling.
00:14:00It's my top spoon.
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 big chef man up there and I thought, big, bold, cheesy, savoury breakfast.
00:14:17Today, I'm going to be making a stout bread Welsh rabbit.
00:14:21It's like a fancy cheese on toast, basically.
00:14:25It's like egg yolks, cream, mix that all together with like a few spices, and then you grate cheese
00:14:30on 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 rabbit really comes together quite quickly, the mixture.
00:14:53The stout bread usually cooks in an hour, but by halving the recipe, I'm going to try
00:14:57and cook it in 40.
00:14:59That's on.
00:14:59Great.
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 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 with.
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.
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.
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.
00:16:31First when he said au bruit, I was like, isn't it, you're just doing Asian risotto?
00:16:35Yeah.
00:16:37It's a risk to substitute the rice with a risotto rice, but I think if I can get it right
00:16:44and
00:16:45also elevate it while keeping the soul of the dish, I have a good chance.
00:16:59Make it a breakfast fit for the champion that is Andy Cox.
00:17:03You've got 45 minutes to go.
00:17:04Woo!
00:17:07I'm sure I'd have enough time if I didn't have to run everywhere every three seconds.
00:17:11Yeah, I know.
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 at
00:17:18home watching videos of Andy Cooks to now like standing in the MasterChef kitchen cooking
00:17:23in front of him.
00:17:25Woo!
00:17:25Okay.
00:17:26I'm like a bit overstimulated by the fact that Andy's here, so I'm just trying really hard
00:17:31to like lock in right now.
00:17:32I'm just, I'm finding a bit tricky.
00:17:36I have manifested this moment.
00:17:40Oh no!
00:17:41Sorry, I just need to take a breath.
00:17:44Hello!
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.
00:17:51Thank you!
00:17:52I see scallops, I see prawns.
00:17:53What 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 so 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, and
00:18:10then I'm making a prawn head oil to go around it as well.
00:18:13And a poach stick.
00:18:14Wow.
00:18:15You know, we're only tasting the top 12, and out of the 12, only four will have a chance
00:18:21to get immunity.
00:18:22I 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.
00:18:33So I need to focus.
00:18:35Alright.
00:18:36Got that.
00:18:36Got that.
00:18:37Oh, I need cornflour.
00:18:39Oh 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, and I'm going to plate up something for the judges
00:18:51that is something they've never seen before.
00:18:54You're getting a kachanga with poached eggs, 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.
00:19:26Kachanga.
00:19:27Kachanga.
00:19:28It's a Peruvian breakfast.
00:19:30Yeah.
00:19:30It's a fried bread.
00:19:31I love fried things.
00:19:32With a whipped tahini yoghurt.
00:19:34Some poached eggs.
00:19:35Oh.
00:19:36And 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 my favourite ingredients.
00:19:44One of mine too.
00:19:44One of mine too.
00:19:45It'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.
00:19:49Yeah.
00:19:49It's pretty spicy.
00:19:50Yeah.
00:19:50Yeah.
00:19:51Well it's spicy, but it's also like you just want to keep going back for more.
00:19:54Yeah.
00:19:55When it's mixed with lemon and some garlic, it's just.
00:19:57Yeah.
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.
00:20:33Chomp chomp chomp.
00:20:34It's fun to say.
00:20:36How are you, mate?
00:20:37Good, mate.
00:20:38How are you?
00:20:38I'm good.
00:20:39What are you making?
00:20:40We'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 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 this.
00:21:14Okay.
00:21:15Oh, my crepe technique could be better.
00:21:20Hello.
00:21:21Hello.
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 steaming.
00:21:28Yeah.
00:21:28I'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.
00:21:37Yeah.
00:21:37I've never had anything like that before.
00:21:39So I'm super excited.
00:21:40To see what it looks like.
00:21:41Let's hope 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.
00:22:08Herb labneh.
00:22:10And I'm just doing a filo Turkish.
00:22:12I'm calling it a crown.
00:22:14A crown?
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 that.
00:22:29Yeah.
00:22:29Literally.
00:22:31That smells really good.
00:22:33Hey this bitch.
00:22:34This lighting me up.
00:22:37I'm trying to hang.
00:22:39Hang.
00:22:40Hang.
00:22:41And just get a 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.
00:22:58Which is a South Indian pancake.
00:23:01It's something that's so close to my heart.
00:23:04I've grown up eating these flavours.
00:23:06And I remember my neighbour auntie, she used to cook this breakfast for me.
00:23:12So growing up in Delhi, I learnt a lot about food from my aunties and my nani.
00:23:18My memory, the tang, the spice.
00:23:23It shaped my way of cooking a lot.
00:23:28Today 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.
00:23:37It 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!
00:23:53Okay, 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 Utthapam.
00:24:04It's a vegetable, chopped, crispy, South Indian pancake.
00:24:09And then with that, I'm making two chutneys.
00:24:12With sambar.
00:24:13The smell coming off the mustard in the onions, the curry leaves.
00:24:17Yes!
00:24:18I'm so excited.
00:24:19This is what I've grown up eating.
00:24:20Do you share this with your family?
00:24:22Yes.
00:24:23My girls love Utthapam.
00:24:25So every time they say,
00:24:26Mum, 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.
00:24:37Yeah, good luck.
00:24:37You will, thank you.
00:24:39I start preparing the Utthapam batter,
00:24:42which generally takes overnight to ferment.
00:24:45But I've only got 60 minutes.
00:24:48So I've got a plan.
00:24:50Adding raw potato.
00:24:52So potato adds a lot of starchiness in the batter.
00:24:55And it gives that crispiness and fluffy texture that you get off that fermentation.
00:25:01The texture to the Utthapam is everything.
00:25:06Fingers crossed.
00:25:07I want this distributor to it because I want them to see what I have grown up eating and what
00:25:14flavours 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 cardamom
00:25:30panna 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 for tribe?
00:25:35What's for brekkie?
00:25:35We've done some Dutch babies.
00:25:39Which is?
00:25:40The big Yorkie puddings in the pan.
00:25:43Oh!
00:25:44Got you, got you, got you.
00:25:46Yes!
00:25:47Not a baby.
00:25:48Not a baby.
00:25:49Not 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.
00:25:57I can see how the kids would love.
00:25:59Oh, yeah.
00:26:00Jacques, what are you doing?
00:26:02A apple tartar tan, 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 tartar.
00:26:14I love it.
00:26:15Yeah.
00:26:16So be careful.
00:26:17Good luck.
00:26:17Cheers, thanks.
00:26:21I am so excited, guys.
00:26:22There's some really amazing breakfast out there.
00:26:25Yeah.
00:26:25The place is already smelling incredible.
00:26:27I think we've got all the 12 in our areas that we visit.
00:26:30No, no, no, no.
00:26:31You don't. You can't.
00:26:32That's impossible.
00:26:32I think everyone's up their game 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,
00:26:44and then she just loads it with veggies.
00:26:46We have a Turkish egg a la dot.
00:26:49A la dot?
00:26:50Using a la dot.
00:26:51Oh, a la dot.
00:26:53I'm like, what's an a la dot?
00:26:54Yeah, nice.
00:26:55Using lamb.
00:26:56I'm excited about Aaron.
00:26:58He'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, he 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?
00:27:14Yeah.
00:27:16There we go.
00:27:16Thank you, sweetheart.
00:27:17I appreciate it very much.
00:27:19Are you worried?
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.
00:27:26Flavor 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,
00:27:36so that some of that flavor will also, like, really absorb into that rice.
00:27:41The congee needs to be packed full of umami, packed full of flavor,
00:27:44because otherwise it would just be a plate of goop.
00:27:48Trying to bring all of that to the fore, see how it goes.
00:27:53Oh, God.
00:27:54It's nearly halfway through the cooking.
00:27:56I actually haven't done much.
00:27:57I'm trying really hard to be able to execute all of these elements.
00:28:01My prawn and scallop toast, eggs benedict.
00:28:06And 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,
00:28:25my 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.
00:28:41And, like, a bit scared that I won't get everything done.
00:28:51I'm really rushed.
00:28:53I feel stressed.
00:28:55And, 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 going to give up.
00:29:30I'm cooking for Andy Cooks.
00:29:31I'm going to keep punching through these tasks and really, really hope that I'm able to get everything on the
00:29:36plate 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 great 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 going to cut out into 20.
00:30:01Oh, very creative.
00:30:03I like that.
00:30:04Yeah, exactly.
00:30:04Quick maths.
00:30:07Going OK.
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!
00:30:35Yes!
00:30:36It did it!
00:30:38That's a beast of a Dutch baby.
00:30:41That's a six pounder.
00:30:43Come on guys, get your breakfast finished!
00:30:4715 minutes to go!
00:30:48Oh!
00:30:49All righty!
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 sauteed fennel and parmesan cheese and mix into my gnocchi dough.
00:31:10So 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.
00:31:24I'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, 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.
00:31:52You could be the messiest one.
00:31:55I know.
00:31:56There's a 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.
00:32:06He always tells me, thun 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 utpams.
00:32:20So the big risk here is to get the texture of the utpam right.
00:32:24I need to get the crispiness at the bottom.
00:32:27But on the top it needs to have bubbles which showcase the fermentation.
00:32:33And it's looking really good.
00:32:36Yes!
00:32:37My potato experiment worked, which is amazing.
00:32:41I am feeling excited.
00:32:44I want to present the flavours that I've grown up eating to the judges.
00:32:52And it tastes delicious.
00:32:54Oh my God.
00:32:55I taste my chutney and it's got that spiciness that just kicks in your back and says, wake 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 thorn.
00:33:12I 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 I've thrown in, that flavour from the fish, the kombu.
00:33:26And I love the smokiness coming out of the bonito.
00:33:28So now I really need that broth to absorb into that rice.
00:33:32The rice just needs to cook a little bit longer and then I think I'm in a good spot.
00:33:36All my garnish is already, fish is cooked.
00:33:37It gives me a lot of confidence knowing that I'm quite grounded in my Asian roots.
00:33:42I can call upon that in a space where you can be a bit more experimental this time.
00:33:47Getting immunity today would be insane.
00:33:49It would be, you know, take a massive weight off my shoulders and cement my place here as well.
00:33:54Chef Andy, how 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?
00:34:09Hey babes, you'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 would smile 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, let's get ready.
00:34:48Hmm.
00:34:49Damn it.
00:34:52Hmm.
00:34:54I was hoping for a little bit more of a darker crust.
00:34:58I'm a little worried it's a tiny bit under so I throw it back in the oven.
00:35:01First thing I need to do is get the temp up, up, up, up, up, up.
00:35:07I'm a little bit worried.
00:35:08I don't have pizza time once the bread comes out to finish off the dish and get it back
00:35:12under the grill with all the cheese on it.
00:35:14If I don't get that done in time, that's why I need to go.
00:35:27Bring it home, everyone.
00:35:28Five minutes to go.
00:35:30Come on!
00:35:37Whoa!
00:35:39It's tight!
00:35:45Happy with that!
00:35:51Down to the wire.
00:35:53On to cooking my prawn and scallop toast.
00:35:56Eggs Benedict.
00:35:57I am under the pump.
00:35:59My chilli oil's done, my hollandaise is done.
00:36:01I've got to do my pickle, fry my toast, plate everything up.
00:36:05That's all. That's all.
00:36:07Oh, nearly forgot my egg.
00:36:09Uh-oh.
00:36:10My eggs aren't cooked.
00:36:12It's just not where I want to be cooking for any cooks today.
00:36:17Oh, there's a double.
00:36:18Do I poach a double egg or do I?
00:36:21Is that stupid?
00:36:22Ultimately, I just really want Andy Cooks to taste my food,
00:36:25but I actually don't think I'm going to get everything onto the plate.
00:36:29Come on. Oil.
00:36:33I'm going to take them out at the last second.
00:36:37Salt, salt, salt, salt.
00:36:39I'm going to put up my 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, to be honest.
00:36:58Yeah, the pancake looks good.
00:36:59Pretty happy.
00:37:00Caramel's working.
00:37:01I'm also adding some miso in there as well,
00:37:03just to liven it up a little bit.
00:37:04I've got a panna cotta set, a carrot gel, a cake done.
00:37:09I want it to look as close to eggs on toast as possible without being eggs on toast,
00:37:13so we're really pushing it right now.
00:37:15I am looking for my ultimate breakfast.
00:37:18Three minutes to go.
00:37:19Let's go!
00:37:28I feel confident because these are flavours that I really love.
00:37:32I'm feeling calm, and this is all going to come together on time.
00:37:36The kachangat is looking sexy.
00:37:38Crispy on the outside, pillowy and soft on the inside.
00:37:43You've got that tangy of the yoghurt and the tahini.
00:37:46You've got the cooked tomatoes, these beautiful poached eggs,
00:37:49and then it's that chorizo and indusia compound butter.
00:37:52Because I'm using such strong flavours between the chorizo and the indusia,
00:37:57I really hope that I've got this balance right.
00:38:00It'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.
00:38:07Two 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.
00:38:36It's like being heritage to the auntie who used to cook breakfast for me,
00:38:41and 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
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.
00:39:06I've got my bitanoki 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.
00:39:19Oh, 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, it'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,
00:39:34and 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.
00:39:46How do you know?
00:39:47Oh, my gosh.
00:39:49So, no, it's not the queen of breakfast,
00:39:51it's just the princess of breakfast today.
00:39:57There's salt.
00:39:58Sorry.
00:39:59Breakfast ready in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1!
00:40:10That's it, everybody!
00:40:12One on!
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?
00:40:24That's good.
00:40:25I've been very little.
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,
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, but I'm hoping that it works out.
00:40:46I'm desperate for Andy to try this.
00:40:48It's sort of boy food, so I reckon he might put his hand up for it.
00:40:59We've got Andy Cooks in the house looking for the ultimate breakfast.
00:41:04We are looking for the top four dishes to be immune from the next elimination.
00:41:08First dish we'd like to taste belongs to Alita!
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...
00:41:51Do 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.
00:41:59So, we go to Little Bakers, and we buy something like this, and this is my spin on it.
00:42:05I hope that it takes it to the next level, and you just get a really delicious amalgamation
00:42:10of yum-ness.
00:42:13Shall we dive in?
00:42:14Yes.
00:42:19Oh, there's an egg!
00:42:20Oh!
00:42:21Yeah.
00:42:22Hopefully perfectly poked.
00:42:23Surprise egg!
00:42:49Allita, I love that you brought us some Peruvian tradition.
00:42:53A lot of people will abuse anduja and chorizo, and you've used both, but it's paid off, because
00:43:00it is absolutely delicious.
00:43:02It is a banger.
00:43:04It's so good!
00:43:06You've really subtly infused them through the sauce.
00:43:10I saw you nursing that fried bread for quite a long time, like really looking after it.
00:43:15It is perfect.
00:43:16It's chewy, crunchy.
00:43:18You've actually landed the eggs in really good spots.
00:43:21Everyone's gotten a little bit of egg.
00:43:23I love that, and all those vibrant herbs, just super flavourful, and like seasoned to
00:43:29perfection.
00:43:30Okay, thanks.
00:43:32Face-stuffingly sensational.
00:43:34The bread is springy.
00:43:37You're eating all of these herbs, and I'm like, am I in Italy?
00:43:40Am I in the Mediterranean?
00:43:41Is this breakfast?
00:43:42I don't care.
00:43:43It's delicious.
00:43:44The whole dish is beautifully balanced.
00:43:46It's stunning.
00:43:47It's delicious.
00:43:48It feels completely new and super familiar all at the same time.
00:43:53It was an absolute genius move, and it's definitely a dish that may be in the top four today.
00:43:59Smashed it.
00:44:00Oh, yeah.
00:44:01Well done.
00:44:02Well done.
00:44:12Well done.
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.
00:44:35But 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 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, but then you've also got some texture.
00:45:09Usually we have it with the Chinese donut.
00:45:11One of the greatest ways to start morning.
00:45:14Usually my mum will make it, and my grandma will do it.
00:45:16We do eat it a lot.
00:45:17Well, I'm really looking for the taste in this.
00:45:20Mmm.
00:45:21Mmm.
00:45:30Mmm.
00:45:31Mmm.
00:45:32Mmm.
00:45:35Mmm.
00:45:35Mmm.
00:45:35Mmm.
00:45:36Mmm.
00:45:40Arun.
00:46:04Arun.
00:46:06delicately and you have injected so much depth into that congee it is really
00:46:11really sophisticated you manage to elevate it but keep that comfort in the
00:46:16dish having the talent and the nows to sub in the arborio rice that was smart
00:46:21knowing that you could get that texture and the gluten out of the rice to create
00:46:26that like kind of starchy glugginess that you just wouldn't have been able to
00:46:29do with any other ice in there in the time frame that you had genius move you're
00:46:34really starting to flex now that is the right dish to cook today mate you've
00:46:38smashed
00:46:48because at first when he said oh boy I was like why
00:46:52the fact that he kept on mixing in intense stock meant that the rice was just
00:46:58immediately absorbing that intensity so it allowed it to just keep concentrating
00:47:02that was clever killed it the next dish we'd like to taste is Emily I have made a
00:47:15bucklete for meat bone teeth Emily I think you've done a really good job of creating
00:47:21that really herbal aromatic flavor it felt like a really nice home-cooked meal which
00:47:26I think was delicious I've done Korean inspired chicken and waffles Casper this is your dish the
00:47:37batter on this Korean fried chicken it's so crispy and craggly it just works so well thank you all
00:47:44thank you
00:47:48gramoni a crepe cake with a kaya custard
00:47:53oh Jackie really lovely crepes I 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 either the orange is so powerful in
00:48:06or there's just not enough kaya or there's just not enough kaya next dish we want to test
00:48:17is Vini wow Vini show me your fingers oh my fingers it's been two days of work stop trying to
00:48:38pick up the lawn
00:48:38oh no mate you don't know how to close the piano Vini what have you made so today I've made
00:48:46a fried gnocchi
00:48:48eggs benny pretty much so it's got a fried gnocchi dough on the bottom crispy pancetta around
00:48:54a poached egg and then it's got a pancetta hollandaise with some pickled fennel on top
00:49:00okay Vini we're gonna try your dish we suss out this egg oh that's perfect that is ripping nice one
00:49:28Vini why I like the most is your hash brown as a new key fried you can get the chewing
00:49:36-ness the crispiness on the side I think that was very well done thank you
00:49:41Vini I love that you always have nods towards your heritage I really like the gnocchi fritter
00:49:47I thought it was really nice and crispy and tender I think everything that you intended for it has translated
00:49:52egg was cooked perfectly I think the pancetta fat and hollandaise is really tasty but I think you needed a
00:49:58bit more acidity to balance everything out
00:50:00because it was a little bit rich or all the way through but otherwise a really lovely idea thank you
00:50:05I really admire that you that you looked outside the box and I think that there's definitely potential in the
00:50:10dish
00:50:10the egg was cooked perfectly and I think the pickle fennel was a really nice touch as well
00:50:14because it kind of cut through all the fattiness thank you thank you very much
00:50:26the next dish we'd like to taste is Annabelle's
00:50:38I think I let the pressure of the kitchen get to me today cooking for Andy cooks I was distracted
00:50:44I have
00:50:45no idea how this is gonna go don't make eye contact with him what have you made for us today
00:50:57I've made a
00:50:58prawn and scallop toast eggs benedict with an Asian twist prawn shell oil pickle shallots with some herbs
00:51:09and then I've done a yuzu and gochujang hollandaise
00:51:16whoa
00:51:16that's a lot of work
00:51:18the poached egg was meant to be on the top but it has flopped to the side
00:51:21should we taste?
00:51:22yeah
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
00:51:46yeah
00:51:47yeah
00:51:47yeah
00:51:48oh
00:51:48a bit translucent
00:51:51sorry
00:51:52sorry
00:52:07I want to commend you for trying something that I have definitely never seen before
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 the fast
00:52:20I fully have
00:52:22I was meant to put garlic and ginger in there
00:52:24there's no ginger
00:52:24there's no spring onion
00:52:25and that's what really makes that dish
00:52:27yeah there's meant to be
00:52:28when something like this happens go back rework the dish
00:52:32okay
00:52:32don't get down about it
00:52:33yeah
00:52:33just R&D it
00:52:35okay
00:52:36because there's something really lovely there
00:52:37all right thank you
00:52:38thanks guys
00:52:39sorry
00:52:44okay
00:52:45brekkies up
00:52:46Bella
00:52:48for breakfast you have a carrot and cardamom cake
00:52:52coconut and cardamom panna cotta
00:52:54with a carrot and passion fruit gel
00:52:57I love the flavour of that yolk
00:52:59when you get hit with this like cardamom passion fruit like carrot
00:53:03you just kind of like you don't expect it
00:53:06junked
00:53:08holy mama
00:53:11whoa
00:53:12wow
00:53:13I've done an apple tartar tan but instead of a rough puff the fluffy pancake
00:53:19it's actually a fantastic concept for miso caramel it's delicious
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 man
00:53:35next up
00:53:36Hannah
00:53:37hello
00:53:42this is a Dutch baby
00:53:44with a lemon yoghurt cheesecake filling
00:53:48delicious I think the technique in the baby is perfect
00:53:50the balance is bang on
00:53:51it's not over sweet
00:53:52which I think is very easy to do in a dish like that
00:53:54awesome thank you
00:53:55thank you
00:54:00that was a Dutch family mate
00:54:03next up
00:54:08Dot
00:54:17hi Dot
00:54:20oh breakfast for a quarter of a person
00:54:26it'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
00:54:36with a spiced lamb situation
00:54:40and then a poached egg
00:54:43usually I'd serve this with a beautiful homemade sourdough
00:54:45but we don't have that time today
00:54:46so I've made a phyllo pastry
00:54:50I'm going to call it a tiara
00:54:53it was going to be a crown
00:54:54hold on hold on
00:54:55but it's a tiara
00:54:56yes
00:54:56it 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?
00:55:07breakfast is a big thing
00:55:08we actually haven't even discussed that yet
00:55:09what we'd be eating on the day
00:55:12those are great
00:55:13I'm adding that to the to-do list
00:55:15lots
00:55:15etc.
00:55:16Oh, my God.
00:55:17.
00:55:45That's a tasty little situation.
00:55:47Woo!
00:55:48I love that spiced lamb, kind of, you know, tumbly, minced texture.
00:55:53And the way you've cooked it all down with the 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, the 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.
00:56:22Yeah.
00:56:22And everything on that plate had a place.
00:56:24And I love that little crisp bread.
00:56:26The way you 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 to mop it up.
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.
00:56:48Next up, karnika.
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.
00:57:07But I'm hesitant if Andy and all the judges will like it or not.
00:57:16Today I've made you uttapam, an Indian pancake with coconut chutney, garlic and tomato chutney with sambar.
00:57:28Why this dish on a day like today?
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.
00:57:38And 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, is the tradition being passed on the Yorkies?
00:58:02They come knocking and say, Mum.
00:58:04They do. I have not holded back on my spices.
00:58:08Oh, let's go. Come on.
00:58:14Come 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.
00:59:14It's rich, but 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, 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's 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.
00:59:50It's such simple food that's executed excellently.
00:59:56Your chutneys are incredible, but 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.
01:00:12Oh, so fun.
01:00:21I was genuinely blown away at 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.
01:00:35I 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!
01:00:45Yeah!
01:00:46Yeah!
01:00:49It's clear.
01:00:51Having any cooks in the kitchen today inspired you all to bring your A game.
01:00:56We were looking for the top four dishes to be safe from tomorrow's All-In Elimination.
01:01:02The first dish showed a lot of skill.
01:01:05And the amount of flavour that was packed into the humble congee to another level.
01:01:14Well done, Aaron!
01:01:18That 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!
01:01:42This next dish, I would stuff my face with it anytime.
01:01:48It was cooked by, Alita!
01:01:56This final dish, was a tasty little situation.
01:02:04Dot!
01:02:09Fantastic work.
01:02:11Aaron, Kanika, Alita, Dot!
01:02:15You are off tomorrow.
01:02:17But I'm afraid, everyone knows, you are up for elimination.
01:02:22So please, go and get some rest.
01:02:25Well done.
01:02:26And thank you.
01:02:26Nice work, everybody!
01:02:35Tomorrow night...
01:02:38..with amazing time-saving hacks from our judges...
01:02:43I've got two-ingredient yoghurt flatbreads.
01:02:48..can they whip up a weeknight wonder?
01:02:51There's always the doubts in the back of your head,
01:02:54especially 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.
01:03:16I'm not sure what I've done wrong here.
01:03:17So let's begin with my hands.
01:03:17When you can see your shoes,
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