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MasterChef Australia - Season 18 - Episode 06: Invention Test: Cereal
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00:13It's great to be back in a wide apron in the MasterChef kitchen.
00:19Seeing Megs go home yesterday was very sad.
00:22This competition now feels really real.
00:26I just need to keep on pushing and keep on putting my best foot forward every single time I'm
00:31in this kitchen.
00:36Wow.
00:37What is that?
00:39I don't know.
00:41Is it like lolly jars?
00:42Are they lollies?
00:44Cereal?
00:45Is it cereal?
00:46Cereal?
00:46Cereal?
00:47Cereal?
00:47Cereal?
00:48Cereal?
00:49Cereal?
00:50Cereal?
00:50Cereal?
00:51Cereal?
00:51Cereal?
00:52Cereal?
00:53Cereal?
00:54I'm going...
00:56What's going on here?
00:59All this cereal in front of me.
01:03I'm thinking we are just having a breaky.
01:07Good morning Australia!
01:12Bonjour!
01:13Morning.
01:15Well, look at this fantastic cereal display.
01:22Amazing, is it it?
01:26Vinnie, Coco Pops man or Wee-bix man?
01:30Well, I used to be a Wee-bix man, but I prefer Coco Pops at night
01:36It's like a little dessert, you know
01:38Aaron, what time of the day do you eat your cereal mate?
01:41I don't eat cereal
01:44I haven't eaten cereal for like 15 years
01:48Yeah
01:50Not anymore, not anymore
01:51Not anymore, the reed can't handle that
01:55I'm gonna look like you, you know
01:56Oh mate, I'm hiding a lot under here, don't you worry
02:04So while you've worked out that you will be using cereal today
02:09What you don't know is how we want you to use it
02:15And nor do we!
02:19Because we're bringing back
02:21A MasterChef Classic Challenge
02:23The Invention Test
02:26Invention Test
02:36I love Invention Test
02:38Because it's the perfect chance to get super creative
02:42Think outside of the cereal box
02:48You've got 75 minutes
02:51Yes
02:51To take this beloved pantry staple
02:54And turn it into something extraordinary
02:56You can make anything you like
02:58Just be inventive
03:00And make it bloody good
03:04Because
03:05Because
03:05The bottom five cooks
03:07Will be battling it out
03:10In tomorrow's elimination
03:11Oh
03:17It's a serial killer
03:20So
03:21Grab your oats, your pops, your flakes, your loops
03:25Because your time starts now
03:28That's good
03:30Man wants a taste of
03:32You got
03:33What was I looking for?
03:37Step right up
03:39I'm your cereal guy
03:42I
03:43Would never expect to see cereal in the MasterChef kitchen
03:45But
03:46I'm excited
03:46I'm nervous
03:47I
03:48Do feel like this is a chance for us to be really creative
03:51Really push the boundaries
03:52Think outside the box
03:53Is that normal brand?
03:54You're about to find out?
03:56Yeah
03:57Or brand
03:57The word invention test is
03:59Is
04:00Freaking me out a little bit
04:01I can't remember the last time I've seen an invention test
04:05On MasterChef
04:06Oh crunching up
04:08Please be crunching
04:09How I'm gonna be creative with cereal
04:12I can't quite put my finger on it
04:15Canola
04:16It's a really tough challenge
04:17I've never had to think about cereal in this way
04:20I'm gonna need cornflakes
04:22Firstly my mind's going towards dessert
04:24But desserts aren't really my strength
04:26So I'm thinking how I'm gonna incorporate cereal
04:30Within a savoury dish
04:32Where is the Latino section?
04:35Do you want me to carry your basket?
04:36Yes
04:36Where are you going to be?
04:38I'm gonna go next to Bella
04:39She's my good love charm
04:40Okay
04:45The service in this place is great isn't it?
04:48Where do I go?
04:49We'll go here
04:50It's alright, it's not heavy enough
04:51Thank you
04:52Here?
04:52Yes
04:53Happy cooking, yeah?
04:55Well done
04:55We're on girl
04:57We are cooking cereal today
04:59I'm excited
05:01This is gonna be experimental that's for sure
05:03I love an invention test
05:05The idea of letting your creativity run wild
05:08That excites me a lot
05:10So today I'm going to be head on
05:14Straight on
05:15What's that saying?
05:16Head on
05:16Straight on
05:18No that doesn't sound right
05:19You know what I need?
05:20I need cereal
05:21When people think cereal
05:23It's naturally sweet
05:25So straight away let's flip that on its head
05:27Let's go savoury
05:28I'm a savoury girly so that's my comfort zone
05:31I'm going to create kind of a polenta gritsy vibe with the cornflakes
05:37Grits are an American dish made with polenta
05:44So by putting the cornflakes into a spice blender I'm going to create a powder
05:50And this powder I'm going to treat as if it's a polenta
05:53Cook it down with lots of stock
05:57Parmesan cheese, cream
05:59That's going to be the basis of my dish
06:01I'm going to do a beautiful meatball with cornflakes in that as well
06:05And then a cornflake pancratato on top
06:10So cornflakes in all elements
06:12I'm not sure if I've pushed the invention too far
06:15If I've completely lost the plot
06:18So hopefully I'm on the right track
06:20Yesterday was so stressful with the black apron
06:22I do not want to go back there
06:23So hopefully this dish will mean I can stay in the white apron a little bit longer
06:29Scissors, scissors, have you got scissors Hannah?
06:32No
06:32Sorry, oh I'm so sorry
06:33Ah!
06:3580 grams
06:41Andy
06:42I'm like super stoked for an invention test
06:44This sort of cooking is definitely up my alley
06:47Alright, let's taste one of these
06:51That's a lot
06:52Sugar
06:54That's about it
06:54I like to make some pretty like weird flavour combinations
06:58in the kitchen
06:59Oh lovely
07:00Just experiment
07:01Oh!
07:02Oh!
07:03Oh!
07:04Uh oh!
07:05He's up!
07:06Casper
07:08I'm going to lead the scene of the crime
07:10Sorry
07:11Oh man
07:15It's an invention test so if there's time for doing some weird experiments
07:18Today's the day
07:19I'm going to be making a panna cotta
07:22I'm going to use the fruit loops to flavour the milk and cream for the panna cotta
07:27And then I'm also going to make coloured pasta
07:30To kind of replicate fruit loops with some fruit folded through it
07:33So it should still have a bit of freshness in the texture
07:35It's a bit of a play on what I think, you know, the ideal bowl of fruit loops should be
07:39Perhaps
07:40Bit of an experiment but I think that's, you know, the aim of today
07:43Panna cotta typically you're setting for hours and hours
07:46But I just don't have that time today
07:48So as soon as the milk is infused
07:51I need to get the gelatin into the milk
07:53And get that in the blast chiller straight away
07:56And to really give them the visual of it being a bowl of cereal
08:00I'm actually setting a silver spoon in my panna cotta bowl
08:06I'm hoping one of the judges at least goes for the spoon
08:08And can sort of, you know, understand the whole vision
08:12I never thought this was what being a judge on Mars Chef would come to
08:20I've never cooked with cereal before
08:23This would be a first
08:25What's important today is just being inventive
08:28Bringing something new, using cereal in an unexpected way, I think
08:31The first idea I have is actually a tart shell
08:34And using the cornflakes to make a tart dough
08:37And using that as a base for a protein
08:39But cornflakes being the hero ingredients
08:42I really want to stand out
08:44So I'm going to go down the raw protein route
08:47Arun, so sweet or savory?
08:50Savory
08:51Savory? What are you doing?
08:52I'm trying to do a Japanese inspired steak tartare tartellette
08:55No way
08:57So cornflakes
08:58Yeah
08:59Where are you going to put your cornflakes?
09:01So in the tartellette
09:01And I'm also going to have it as a garnish on top
09:03Fried in garlic oil
09:05And I'm going to make a burnt butter, miso, egg emulsion
09:07The pipe on top
09:08So hopefully that all comes together
09:10And the flavors all match
09:12So fingers crossed
09:14All right, good luck mate
09:15Thank you chef
09:16Good luck
09:16Not many people actually have raw beef with cornflakes
09:20So I think it is pretty inventive
09:22It's not the first thing you think of when you think of cornflakes
09:26So it is pretty out there
09:27Still a bit thinner
09:29It's now whether or not I can deliver
09:31I'm just trying to flatten out these tart shells for the steak tartare
09:35The texture is like super important
09:37So I want it to be crispy
09:38I want it to have a nice bite to it
09:40And we'll see how we go
09:42Hopefully they don't break on me
09:46I smell some of your wheat pigs
09:48Oh no worries mate, that's fine
09:49Hello Pat
09:50Hello, how are you?
09:51How are you?
09:52Good, thank you, how are you?
09:53So tell me, what are you doing?
09:55Today I'm cooking a plate on surf and turf
09:57So I'm doing a beef tartare with a prawn head mayo incorporated into it
10:03You know your neighbour is doing the same?
10:07Yes
10:07Another tartare
10:10Yeah
10:12Wow
10:14And I'm making a olive oil wheat cracker to serve with the tartare
10:18So it has wheat pigs, all bran
10:19And some rice bubbles incorporated into it
10:22And then I'm making what I'm calling beer bubble prawns
10:25So it's beer battered prawns dipped in rice bubbles
10:27So they puff up like tempura with a nice salt and pepper seasoning
10:30This is unbelievable
10:32Have you done this before?
10:33Not all of it
10:34And not in this time frame
10:38It's a lot to achieve in 75 units
10:41All right, good luck mate
10:47I'm feeling a lot more tense
10:50Invention Test to me is a creative opportunity to cook
10:55But also an intimidating one
10:57I've never made this dish completely altogether
10:59I've made parts of the elements
11:01When you're cooking something that either hasn't been seen before
11:04Or you haven't done before
11:05It can, you know, go one of two ways
11:08Staying out of the bottom five is extremely important
11:11And I try not to look around at other cooks
11:13But it is added pressure having two tartares next to each other
11:24Oh, that's a good butcher job, isn't it?
11:26Far out
11:29We've got 75 minutes to use good old fashioned cereal and invent a brand new dish that tastes delicious but
11:37is inventive
11:38Today I'm going to do my Korean fried chicken which is fried chicken but with the cornflakes
11:43I'm going to use that to kind of crumb and batter the chicken
11:45The plan is to blend the cornflakes down, mix them in with my dredge
11:49And then on the other side have some kind of rough crushed cornflakes for the outside batter
11:55I'm hoping it really coats it and you get that real bite at the end
11:59I'm hoping that we'll really show the cornflake flavour but we'll also enhance the texture of them
12:04I have made it kind of a while ago but definitely never made it with a different crumb
12:10Very excited to see how it turns out but um
12:13Five people have got an elimination tomorrow and I'm pretty nervous
12:16I need to get this chicken on ASAP
12:20So this oil is going to stink up the whole place
12:23I think you just stink up the whole place yourself, Len
12:26Less of the flirting, more cooking, eh?
12:29I'm loving the aromas in this kitchen
12:3214 minutes to go
12:38I'm doing a spiced pumpkin on a bed of yoghurt and tahini
12:43And then I'm going to finish it off with this spiced cornflake clusters
12:48I'm going to make a Coco Pops tart shell, Coco Pops finazzier and a ganache on top
12:53Nice
12:55Yeah, a little bit different
12:57Strategy
12:59I'm going to make a Randashi broth
13:02And I'm going to poach some fish in it
13:04And see if I can pull off a crunchy nut chilli oil
13:09Oh we both have Coco Pops, hello?
13:12Oh yeah, Coco Pops off
13:13I don't normally do sweets but for some reason my mind goes straight to a cannoli
13:18I'm making a Nutri-grain cannoli
13:21I'm using Coco Pops in the shell and then I'm also using Nutri-grain in the filling
13:26I've made cannolis a couple times
13:29I'm no expert
13:30Cannolis for me are one of my favourite desserts
13:34I pipe them all the time with my dad
13:36But normally my nona makes the ricotta filling
13:39Never actually made the filling from start to finish very often so hopefully it all works out
13:43This is still pretty new to me
13:45Although I've seen it a lot I actually haven't done it myself very often
13:48I'm just trying to channel my nona
13:51It's definitely not a cannoli for the traditionalists
13:55Definitely not something my nona would make
13:58The main flavour in the cannoli will be Nutri-grain
14:01I want it to be really forward Nutri-grain
14:03So I'm hoping it's good enough
14:06I don't want to be an elimination so
14:09They need milk
14:11It's like
14:12Don't try and whistle
14:19How are you going?
14:20Dissert mouth?
14:24How's you?
14:25I said they need milk
14:27Delicious
14:29That's gotta be good for you
14:34What are you thinking?
14:34I'm really happy with the marshmallow, I think it's perfect
14:37Hey Vin, cereal lover or?
14:39In uni I used to have Froot Loops a lot
14:42Like way too much of it
14:44I can't see any Froot Loops are
14:45No Froot Loops, I'm using rice bubbles today
14:48So I'm doing a play on mango sticky rice
14:51So I'll do mango crispy rice
14:53Okay
14:53Thank you
14:57Annabelle, I dreamt about you last night
14:58Or more specifically, your banoffee
15:00Did you make those sounds in your sleep?
15:02Yeah, I probably did
15:03I just asked my partner
15:04What are you doing?
15:06Sweet or savoury today?
15:08Savoury
15:08And what are you making?
15:09I'm gonna make a tuna tostada
15:12Using the cornflakes to try and make like a tostada dough
15:15That doesn't look like cornflakes
15:17We'll see how it go
15:18I'm using Cocoa Pops as my main cereal
15:21And I'm gonna do a Cocoa Pop milk leaf
15:23With a Cocoa Pops infused crème patissier
15:26And a matcha chantilly
15:31Hey Bella
15:32Hey
15:32Hit me with it
15:33I'm gonna do a financier
15:35With some chocolate coconut wheat bix in it
15:38And then a toasted coconut ganache
15:40Using one of the cereal milks that I decide I like
15:43Are these all yours?
15:45Yeah
15:48There are 12 people doing savoury
15:51And only 11 doing sweets
15:53Wow
15:53Wow
15:54I'm happy with that
15:56So
15:56What are you loving?
15:57We've got two tartars
15:58With Haroun
15:59And with Hat
16:01Okay
16:02Hat
16:03It's like surf and turf type of tartare
16:07And Haroun
16:08Very cleverly is using cornflakes into his tart
16:12Great idea but probably a lot going on in that tartare
16:15That's right
16:16It'll be interesting to see if he gets a balance right
16:18What's that?
16:19My love is for Dot
16:23She's gonna make cornflake grits
16:25Oh
16:26Oh yeah
16:27So do I
16:28That's clever
16:30Serving it with meatballs which will have the cornflakes in it as well
16:33And then a pan grittata also with cornflakes in it
16:37Oh wow
16:37Love it
16:38Love it
16:38That's so clever
16:39That smells good
16:42Going well?
16:44Definitely could be a lot better I'll be honest
16:47Oh squint my skin
16:49As I'm starting to batter these chickens
16:51These cornflakes don't really feel that fine
16:55And it's kind of messing with the consistency of the batter
16:58I'm hoping though once it hits the oil
17:00And kind of starts frying
17:02The cornflakes will stick to the chicken
17:06And hopefully I'll get an extra crispy batter
17:11It's too hot
17:13It's too hot
17:14Oh crap
17:15Better?
17:16Nah it's not frying well at all
17:18That's disgraceful
17:19What come?
17:22My chicken is frying absolutely terrible
17:25I think the cornflakes are too thick
17:27They're not sticking well
17:28Feels like it's all going wrong
17:29I don't really have time to butcher another chicken
17:32I'm thinking to myself
17:33This is not a dish I can serve up to the judges at all
17:41Oh my gosh
17:44Coming through
17:46Three second counts
17:49Did you burn?
17:50Did you burn?
17:57Today I'm making a steak tartare tartalette
18:00With cornflakes
18:01Tartlets have just come out of the oven
18:03I'm actually quite happy with colour
18:05And a hit of corn through the flavour
18:08I think it'll actually have a good interplay with the beef
18:11All I gotta do is cut my steak now
18:13Mix it all together
18:14And just get it into the tart
18:15I think the complexity with the steak tartare is just
18:17All of the knife work you actually have to do
18:19And that takes time
18:21So it is simple on paper
18:24But quite a technical dish to actually cut everything to the right size
18:28So you know a good mixture of all the ingredients together in the one bite
18:30The key to a good tartare is the balance of all the flavours
18:33Textures and hops
18:34So you want that to be a bit fresh
18:36You know have some umami, some zing
18:40So hopefully mine has all of that
18:43Pat's doing a tartare next to me as well
18:45And I think it's good
18:46You know have a bit of competition
18:48And hopefully the best tartare wins
18:52Aaron's a bit of a weapon so you know
18:54Takes one to no one
18:59I'm making a dashi with some bran
19:01And just put the bran into the broth
19:06And it tastes all right
19:08It's okay, it's good
19:11Yay, me
19:12I need to poach the fish
19:14I do like to be inventive in the kitchen
19:16I make up stuff all the time
19:18So this is somewhere I feel a bit comfortable
19:22I'm going well
19:23I've actually got my tart shell in the oven
19:24I'm just currently on the white chocolate, ganache
19:27And the pomegranate
19:28I just have to nail all the elements
19:30Otherwise obviously you know
19:31You don't want to be in the bottom
19:34Things are tracking along nicely
19:37Pumpkin's all done
19:38I'm just making my white chocolate crunch
19:40I'm going to really put the cumin forward
19:43I've just got to make sure that everything is really balanced here
19:46Because there's some great cooks
19:47So I've got a lot of work
19:50It's crunch time, 15 minutes to go
19:53I look up at the clock
19:58And I have concerns that a large proportion of my elements
20:02Are not done
20:03Come on, come on, come on, come on
20:04I still need to devein
20:06And shell the prawns
20:08And for my tartare
20:09I still need to
20:11Dice all of the ingredients
20:12These are
20:13Come on, Pat
20:13But I just can't get my stuff together with organisation
20:19I've been dashing back and forth, back and forth
20:21I have to run to this bench one more time
20:23Every time I start to cook something
20:25I think I'm finding
20:26Oh God, I need to go get this ingredient
20:28And I need to go get this piece of equipment
20:31It's just stop, start, stop, start
20:33And it's just completely frazzles my cook
20:38Addy, you're going to push
20:39Yes, yes I do
20:40Let's go
20:44So in the next 15 I've got to finish rolling out my pasta
20:47Cut the shapes, fill them, deep fry them
20:49I've never made pasta with cornmeal
20:52And, you know, blue spirulina
20:54So that's a bit of an experiment
20:56I've got no idea really how long they need to fry for
20:59But should, fingers crossed, look like little Froot Loops
21:06Oh brother, I think they're working
21:10Oh man, unbelievable
21:12I'm definitely going a bit off the rails with this one
21:14Like, I've never made dishes with these flavours before
21:18So there's always the chance that they just don't go together
21:23But I think today's the day to take a risk and push the envelope
21:26And I think I might even want to push the envelope a bit further in this invention test
21:31Might be a bit crunched for time
21:32But I'm also making a clarified milk punch as a little drink to go on the side
21:37Have, you know, dessert with a drink
21:40Jean-Christophe, did you have cereal when you were a kid?
21:42No, we didn't, no
21:43No?
21:43No, it did not exist
21:44I don't think so
21:45You're not that old!
21:50My inner octopus is released
21:52I am whisking, I'm blending
21:56I'm just looking on my pan grittato
21:58And I've got my balls on, my meatballs
22:00And my sauce is bubbling away
22:03But I feel strangely calm
22:07This is a dish that I would love to eat
22:10Obviously I'm using different ingredients
22:12But it's something I'm familiar with
22:14And I'm holding on to that
22:15That this is going to work
22:16I've made like polenta and grits before
22:19But not with cornflakes
22:21So let's see if it works
22:23I want my grits to be smooth
22:25But I still want a little bit of texture on the tongue
22:29Like sand but not sand
22:32Like you know when you're smiling at the beach
22:35And the wind blows and you get a little bit of sand in your mouth
22:37I want that but for all the good reasons
22:40So I'm going to add in a bit more cornflake powder
22:43And that's going to add in the textural component of a traditional grits or polenta
22:48Good job
22:51Hurry up
22:53Five minutes to go
22:58So at this point I'm rolling out my cannoli dough
23:01While my filling is still getting whipped
23:05Cannoli dough is a bit finicky
23:07And it's hard to get really right
23:09And obviously I've never made cannoli dough with Coco Pops either
23:13It's a moment of truth
23:14So I'm just really hoping that this works
23:15I haven't had a proper chance to actually test them to see whether they're nice and crunchy
23:18But I'm really hoping they are
23:21I've got the Nutri-Green filling
23:26But as I'm tasting my filling
23:29The texture is a little bit grainy
23:33Jesus Christ
23:34My nonna probably wouldn't be very happy with a filling like that
23:37But I don't have any time to make a new filling right now
23:41I need to pipe my cannolis and get everything on the plate
23:45My piping game is pretty good
23:46I usually pipe like three, four hundred with my dad
23:48So I pipe a fair bit
23:50This is way too close to comfort
23:53I hate this
23:55Finish this confidence
23:56Three minutes to go
23:58Cut it everybody
24:00What the heck
24:02First batch of chicken
24:03It didn't work
24:06I've only got three pieces of chicken left
24:09And I've dipped them in the potato starch and re-battered them
24:13And it's actually looking alright
24:16But I'm worried that as I'm spending so much time on this chicken
24:19The other elements on my dish
24:21The sauce and the brine
24:23I've just kind of neglected
24:26I'm hoping that the flavours are there
24:28And they can really hero the dish and just bring me home
24:35Final push! One minute to go!
24:38Woo!
24:38Come on!
24:39How's it going?
24:51Alright, think that, think that, think that, think that, use that nugget
24:58The chaos has been about the most consistent part about this cook
25:02Come on
25:03It feels like it's snowballing
25:05And it's getting worse, not better
25:08Prawns are all done
25:09I'm just hoping that they're cooked perfectly
25:11My tartare is not in a place that would anywhere near resemble tartare
25:17The texture's wrong and the taste is wrong
25:19And I'm just like throwing things in, trying to make it taste half decent
25:24I'm concerned about the cracker
25:26It's not great
25:28Everything's just mediocre
25:30I know at this point in time that it's likely that I'm in a bit of strife
25:3830 seconds to go!
25:41Here I am Lydia!
25:43There she comes!
25:53It was definitely my top speed
25:55All done in test!
25:57Yes!
25:58Five!
25:59Eight!
26:00Seven!
26:01Two!
26:02Five!
26:03Four!
26:04Three!
26:05Two!
26:06One!
26:07That's it!
26:10Hold on!
26:14Oh, dude that was insane!
26:18Definitely the toughest cook for me in the kitchen today.
26:22I think some of the elements are not quite as good as I'd like them to be.
26:26I'm really hoping that this is enough to stay out of the bottom five, but I'm not sitting
26:30here with a huge amount of confidence, I've just got to wait and see.
26:42We asked you to use cereal in a creative, but tasty way.
26:47The catch is, we're looking for the bottom five dishes to go into tomorrow's elimination.
26:54The first dish we'd like to taste belongs to...
26:58Dot!
27:02I think once you've cooked, you step away and you do start questioning yourself of
27:06what on earth have I done?
27:08But I'm feeling like this is a plate of food that I would love to sit down and eat.
27:12If this was served to me in a little cafe on a rainy day, I'd be very happy.
27:16So hopefully the judges love it.
27:20Hi Dot.
27:20Hi.
27:21What have we got?
27:23Today I have made a trio of cornflakes.
27:26So we have cornflake grits with pork, beef, fennel and cornflake meatball with a cornflake
27:35pan grittato on top.
27:37Wow.
27:38Okay.
27:39Shall we have a go?
27:39Oh yes.
27:54Dot.
27:56I can't emphasise this enough.
28:01You've nailed it.
28:03You've nailed it.
28:04Absolutely nailed it.
28:10The creativity of this dish, the invention aspect of this dish is epic.
28:16I think it is beautiful and silky smooth.
28:19But it's just got that slight little textural detail with the cornflakes that you've folded
28:24through it at the last second.
28:26The meatballs are epic.
28:27The sauce goes so well with it.
28:29A celebration of cornflakes in a meatball dish said no one ever, but I love it.
28:35You get these little tendrils of cornflake flavour just throughout the entire dish.
28:41I'd order this.
28:42I'd order this again and again and again.
28:43I agree.
28:44An extraordinary job.
28:46What do I do?
28:47Well off you trot because that was awesome.
28:51Good job girl.
28:53High fives.
28:54High fives.
28:54High fives.
28:55Thanks guys.
28:56The next dish belongs to Petro.
28:59I have made a Middle Eastern inspired pumpkin and I've made cornflake cumin clusters.
29:06What I'm most impressed about is the seasoning.
29:08Both on the pumpkin and those clusters heighten the spices and heighten the pumpkin's earthiness.
29:14Far out mate.
29:15You are a star.
29:17We love you.
29:18We love you.
29:20Made a brand dashi with a piece of poached fish.
29:24I've also used crunchy nut cornflakes in a crispy chilli oil.
29:36And there you are.
29:40You popped in and you're putting cereals in your dashi and it worked very well.
29:44Next up, Bella.
29:47So I landed on a chocolate and wheat-bix financier with a cocoa pops and toasted coconut whipped
29:53ganache.
29:54Bella, I think by far the most successful infusion.
29:58Like that cocoa pops is ringing right through every single element on that cake.
30:04How many boxes did you use in that little square?
30:07Yeah.
30:08Not that many actually.
30:11Not that many actually.
30:11Insane.
30:11Insane.
30:12I really enjoyed that.
30:14Annabelle.
30:15I have made a cornflake tostada with some raw tuna, a jalapeno cream and a crunchy nut chili
30:23crisp.
30:24The thing about a tostada is they have to be really crispy.
30:26Yes.
30:27These feel pretty good.
30:27I feel like doing that ASMR thing.
30:31Tostada was so shattery.
30:33It made my brain kind of like shake it a little bit.
30:36I think that is the hero of your dish.
30:39Min.
30:39I've made mango crispy rice.
30:42Min, simple, bloody delicious.
30:44Bloody delicious.
30:45Dairy moorish.
30:46It looks like a modern day restaurant dessert.
30:49Yeah.
30:50Gris.
30:51I've made a fruit loop marshmallow with creme anglaise and raspberry.
30:57Cool.
30:58Creativity off the charts.
31:00It's very, very, very conceptual and I love that.
31:06Jack.
31:07That's a Coco Pop shoe.
31:10Are the shoe upside down?
31:12Yeah, I just thought it'd be an interesting way to plate it.
31:14Um.
31:17Beautiful shoe buns and, yeah, a bit of a peculiar thing to flip them over.
31:23Because it's got a perfect flat surface.
31:26Okay, next.
31:27Vidi, please.
31:30I'm looking at my dish and the thing that I'm worried about is that filling.
31:34It might be a bit too grainy.
31:36And I'm worried that there's lots of great dishes that I'm up against today.
31:41But hoping that the inventiveness will get me through.
31:45Being in the bottom five for me at this point in the competition is a big, big risk.
31:49I don't want to go home yet.
31:51Wow.
31:52Well.
31:53Vidi, tell us.
31:54What have you made?
31:56So today I've made a Nutri-grain cannoli.
31:59Um.
32:00Yeah.
32:00So it's a shell, normal cannoli shell, but I put a bit of cracker pops in there too.
32:05And then the filling is ricotta with Nutri-grain.
32:07And then in there is a Nutri-grain praline, kind of rippled throughout.
32:13Do you think this is the first Nutri-grain cannoli made in the world?
32:17I mean, that'd be pretty cool.
32:19I've never seen it before.
32:20So.
32:21I would say yes.
32:22Yeah.
32:23What do you think they would say in Sicily?
32:25Back in Sicily.
32:26I'd probably get kicked onto the street.
32:27All the Nondas would yell from the, from the roof saying get out.
32:31Let's try it.
32:47.
32:53Finny, that's as good as any cannoli shell I've ever had.
32:57It's really, really well done.
32:58I love how far you've taken them.
33:00So they've got that really lovely deep caramelised flavour in them.
33:03I love the flavor of the filling as well I think where I maybe feel like there's
33:10a bit of an issue is the texture I just wanted you to have maybe infused rather
33:15than blended the cereals through the ricotta is already a bit grainy as well
33:19so you've got kind of double graininess when I saw it that's what that said is
33:23nailed it but when I test it I changed my mind a little bit I lost the excitement
33:30with the texture you know we want you to do well but then I can't say that I like it
33:39cheers Vinnie next up the dish is looking great certainly inventive for me but there's always
33:55the chance that I might have gone a bit too far I'm hoping as soon as I put it down
34:00in front of them
34:00they can see that that is supposed to be a bowl of milk with cereal on top
34:05what
34:11what
34:14what have you made Casper
34:17I've made a cereal milk panna cotta with some fried pasta and a little like fruity pebble
34:24milk crumb thing and then I had some leftover cereal milk so I did a clarified milk punch with
34:31the cereal milk I think you know you're being creative when you don't actually have the words
34:35to describe your own dish well it looks incredible and we know it's big on creativity but is it big
34:41on
34:41flavor let's find out
35:05you're a special human mate absolutely special human I feel like the
35:13creativity shown in this plate of food is off the charts
35:17the composition is unreal I loved that you set the spoon in there you know you don't get that
35:24satisfaction of the wobble on the plate and the thing looking like it might fall over but you've got
35:29the satisfaction of lifting the spoon out and then seeing the texture of the wobble on the spoon it was
35:33brilliant it was genius I like that you use the blue spirulina to replicate you know that that candy
35:41fake color of so many cereals and I love the way your brain works like the second you put that
35:49in
35:49front of us I was like I think this is probably the most inventive dish in the kitchen today and
35:57it is
35:57an invention test so well done there I love that you cook with such intention every time you come up
36:03here you describe the elements and you always have a reason for them being on the plate and that's a
36:08very
36:08good characteristic to have
36:17we'd love to taste your dish next Jeff
36:21I made a Coco Pops meal free with a Coco Pops infused creme hat and then I added a Matcha
36:30Chantilly and a sprinkle of Coco Pops
36:37you can see that the only thing is the layers they go a bit soggy on the end next dish
36:47we'd like to
36:47taste is Jackie's so I've made a Coco Pops and kumquat tart I added some of that citrus and that
36:55kumquat to
36:55kind of give it almost like a Jaffa effect I think you've added cocoa powder have you yeah so because
37:01you've done that it overpowers the dish for me yeah which makes it redundant yeah Lucy you're next
37:07I've made rice bubble tempura prawns with pickled pear and a ginger soy sauce in terms of invention test
37:17I think it's it's a good one to sort of cut your teeth on but won't be the most creative
37:22in the pack
37:23Karnika so today I've made a gochajang cornflakes chili chicken it was absolutely peaking with flavor
37:33is it inventive I don't think it's that inventive especially with what's going on behind you
37:38Emily I think you're next this is a cornflake crusted fish cola and then to basically make it
37:47nice and fresh I decided to balance it with a wakame cucumber and mango salad as much as I adore
37:54everything about your dish in terms of how it tastes and looks I'm just wondering if a batter
38:01on a fish is inventive enough to keep you out of the bottom five next dish we'd like to taste
38:07belongs to
38:09Aaron
38:17okay
38:21Aaron what you got
38:24I've got a steak tartare tartelette
38:27I imagine there's some cereal in there somewhere there is so in the tart shell I've added uh
38:32cornflakes a wasabi cream on the bottom and I've also got a miso burnt butter emulsion piped on the top
38:38there's some pretty strong flavors in there you know raw beef wasabi miso yeah they're powerful
38:43yeah I think the addition of the uh the cornflakes on the top has all helped bring that back to
38:49the
38:49the cornflake flavor okay let's find out so get stuck in
39:10Aaron you nailed that tartlet absolutely smashed it out of the park your use of the actual cornflakes
39:19is really clever because they're thin they're cooked they're caramelized and the last thing
39:25that's left on my palate it's cornflakes I think it's brilliant thank you with beef tartar it's all
39:33about the seasoning and it is done to perfection beautiful knife work a really immaculate bite of
39:39food I loved that we can really see your potential um in terms of what you want to be and
39:48that is a
39:49fight out chef that's a that's a proper dish from you mate that's a very proper dish inventive creative
39:56and also executed really well but above all it's tasty and that's what I want to see more of from
40:02you
40:02what up
40:10righto Pat let's have it
40:15I am very concerned about taking this up to the judges I've accepted that it's not a great dish
40:21there's always like that tiny little bit that like maybe it's just all worked out perfectly and
40:27I'm gonna be fine but in the back of my mind I just know I'm in a bit of trouble
40:31with this one
40:32double dash
40:33hey Pat hello first invention test what do we do
40:38so I've got a beef tartare and what I'm calling beer bubble prawns so beer batter and rice bubble prawns
40:44so you've got the rice bubbles in the beer batter prawns yes where else is the cereal uh so I've
40:49ground down
40:50wheat bix all bran and rice bubbles and made a wheat and olive oil cracker for the tartare
40:56um but it didn't quite turn out how I hoped are you a bit worried yes it's written all over
41:03your face
41:24Pat I feel like you could you you want the constructive feedback definitely yes to move forward on as a
41:29cook yeah
41:32the batter is okay it's again crispy but a little bit oily I feel like it's because uh
41:39of the sugar in the rice bubbles it's made it really wet you crack it is a little bit dry
41:46once it continues on in your palate that's when you really start to notice it
41:50yeah I'm a little bit worried for you yeah
41:55Pat I think you've overcompensated by putting a lot in front of us
41:59but you haven't actually nailed any of the elements yeah great yeah
42:04it does put you at a pretty high risk of being in that bottom five
42:09next time choose less and open yourself more about details yeah we know you can do it better next
42:16time so good luck thanks Pat thank you
42:26next dish we'd like to taste is Luke's
42:30walking my dish up to the judges I can honestly say this is not exactly where I wanted to be
42:36I'm really hoping that the flavor in that dish is enough to keep me out of the bottom five today
42:50Luke tell us what you've made
42:52so I made a Korean fried chicken and then I've done a daikon and nectarine pickle
42:59I've used the cornflakes in the dredge and the batter and how'd you go I'm kind of like happy
43:06I got something on the plate in the end but yeah I don't think it's my best work I'll just
43:10be honest
43:11with you definitely looking at what some other people have done I wish I did something else all right let's
43:19taste
43:33uh Luke chicken cook really well um nice and juicy super succulent nailed that cook so don't worry about that
43:45the the glaze would love a little bit more punch
43:50I would love a little bit more acidity I would love a little bit more spice
43:54felt like it was a little bit sweet with nothing else kind of you know bring it to life
44:00the batter or the dredges little craggly in some places little thick in other places
44:07perfect in other places obviously means inconsistency
44:14is it inventive
44:17probably not in my opinion it's missing character it's missing the look we had since the beginning
44:25of the competition it's not the best dish so good luck thanks mate
44:33that feedback hurts but I know they're right that dish just wasn't me at all
44:40I'm thinking I'm definitely in discussions for today's bottom five
44:52we asked you to get creative push the envelope and show us something unexpected with cereal
45:01some of you took the humble household pantry staple and really went for it
45:09the home cooks at such an early stage of the competition
45:13the home cooks at such an early stage of the competition we were really impressed
45:23three of you deserve a special mention
45:31dot
45:34Aaron
45:37and Petro
45:42we fought outside the box and used what was in the box to make something very special well done
46:00unfortunately there were five dishes that didn't hit the mark
46:06if i call your name step forward
46:12pat
46:14your dish didn't lack clarity and there were problems with all your elements
46:19jackie
46:23jeff
46:27luke
46:31vinnie
46:37i'm sorry
46:39but you lot will be facing off
46:42in tomorrow's elimination
46:46where one of you will be going home
46:50everyone else well done
46:53you can rest easy on the gantry tomorrow
46:55you five
46:57recharge and come back ready to fight for your spot in this competition
47:02good night everyone
47:03good night
47:09tomorrow night
47:11please welcome maggie beer
47:16maggie beer's an icon today you'll be making
47:21pies
47:24she might be sweet as pie
47:28maggie's a absolute queen in and out of the kitchen
47:32but her pressure test
47:34this is not resembling anything like what maggie's look like
47:38will be someone's bittersweet ending
47:42one little mistake
47:44could mean going home
47:46you
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