- 2 days ago
MasterChef Australia S18E13 Elimination Challenge: Viral Ingredients
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00:12Oh
00:15Hey, what is that plus you've got five pluses we got guess
00:22Oh my god, I'm really excited to be again in the master chef kitchen
00:27Every time you walk in it kind of feels a little bit surreal, but it's really mixed feelings
00:33It feels quite a lot of pressure when you walk into the kitchen and black apron. I'm not ready to
00:38go home at all
00:42Here we go
00:58Oh
01:01Yeah, the rice paper
01:03Oh
01:07Yes, I like this one. I'm seeing lots of little tricks and tips and hacks and new ways of using
01:13ingredients that I haven't even seen before
01:19You're like these are great ideas. I think we're definitely gonna be running with the viral trends today
01:29I
01:35Morning everyone
01:38Unfortunately today is an elimination
01:41Which means everyone wearing a black apron is in danger of going home
01:48Grace you're safe up there on the gantry
01:51Well done you earn immunity with the top dish in yesterday's challenge on the bright side
01:57All this week we're celebrating the viral food wonders that have captured our attention and
02:03taken over the internet and
02:06Today's special guest is responsible for a great many of those
02:12The clip you just watched is only a tiny snippet of the content that made today's guest
02:19Blow up online
02:22Her most viral video has amassed almost
02:27200 million views
02:35Put your hands together for Victoria
02:40They are Meneal
02:50Oh my god, I can't believe Vic's walking through the doors. I follow her. Her content is absolutely awesome
02:57I have definitely chucked a few of those together at home when I'm looking for a quick meal and you
03:03can see why she's the queen of viral week
03:10Victoria salut welcome to the Masterchef kitchen
03:13I'm so excited to be here. I have watched every season and I know people come on here and like
03:18probably just say that I kid you not every season
03:22so
03:22So tell us where is your love of food coming from from a young age just coming home from school
03:28Experimenting with different ingredients mixing together like me garang with frozen chicken nuggets
03:33Turning it into a ramen and I would just always experiment and I think that's kind of how I started
03:40Guys you are all very lucky today because Victoria has not come here empty-handed
03:47So under the cloches are some ingredients that her followers can't get enough of
04:06My first ingredient is
04:13Cucumber
04:14Cucumber
04:16My next top viral ingredient is
04:20Prata
04:23Pistachios
04:29Rice paper
04:30Prata
04:31I got a cup
04:34feel on that one
04:37And my final top viral ingredient is
04:46Gochujang
04:50These five ingredients are all over socials. I can see why Victoria has chosen them
04:55It's harder to cook when you've got all these five beautiful ingredients.
04:59You have ideas and recipes going through your mind.
05:01You can only pick one.
05:03Your challenge is to create a dish featuring one of Victoria's top five viral ingredients.
05:09You have 75 minutes to make any dish you like.
05:13We're looking for both the top and bottom dishes.
05:19The top dish will be fast-tracked to the immunity challenge at the end of the week.
05:26But because this is an elimination, the bottom dish will send its maker home.
05:34Victoria, before we kick it off, any words of advice?
05:37I'm hoping to see something I've never seen before.
05:40So use these ingredients that I've chosen and spin them in ways that you've never seen before.
05:46And make it delicious.
05:48Give it all you've got because your time starts now.
05:52All right, let's go!
05:53Come on, let's go!
05:59Oh, sorry.
06:01Carrots.
06:06They want to see something new.
06:08So I think I'm going to lean towards the rice paper today.
06:11You know, just seeing that video with puff pastry and phyllo pastry vibes with it.
06:16That's kind of pinging ideas.
06:18So, hmm.
06:20Whoops!
06:21Sorry, I've made a mess.
06:23Yeah, go, man!
06:24Thank you!
06:28Yeah, go loose!
06:31Yeah, Annabelle!
06:32Come on!
06:34Run!
06:42Spinning!
06:45So feature element today is going to be the goji jang.
06:48I'm making a pork barbecue sandwich with the goji jang barbecue sauce.
06:52Being me, being the panini guy, I thought we have to make a sandwich today, you know?
06:58Sandwiches are always viral on the internet.
07:00They're always loving cross-sections.
07:01But today is an all-in elimination.
07:04My dish is pretty simple, so I need to make sure that I actually make every element.
07:08And one of those elements needs to be the bread.
07:11I'm making a focaccia today, but normally focaccias, you need to let it ferment for a bit.
07:18But mine today, I'm making in an hour.
07:20So I'm actually subbing out a bit of the water for some beer, and I'm doubling the amount of yeast.
07:26So it gives that really speedy fermentation to make the bread nice and airy and fluffy.
07:33The focaccia needs to prove for about 20 minutes.
07:38Vinny, is that your bread?
07:40Yeah.
07:40Love it.
07:42I'm definitely cutting it a bit fine.
07:43I know that this is going to take a really long time to do, but we have 75 minutes,
07:47so I'm feeling confident about my focaccia.
07:49I know it will be delicious.
07:57Is that pastry?
07:59Yeah, it's a dumpling wrapper.
08:01Ooh!
08:01Yeah.
08:02Today is a big risk, big reward kind of day.
08:06The top dish could get me sent straight through to that immunity challenge.
08:10So I'm thinking I might risk it for the biscuit.
08:14Hey, Lita.
08:15Hey, guys.
08:16What's cracking?
08:17Actually, I'm getting a bit weird.
08:19Okay.
08:20Yeah.
08:20Cute and weird.
08:21Yeah, cute and weird.
08:23My viral ingredient is going to be burrata.
08:26You're going to see an absolute fusion dish here, and it's going to be Italian.
08:32With Chinese.
08:33Okay.
08:35I'm taking a risk.
08:36I'm going to make a dumpling lasagna.
08:39Oh, yeah.
08:40Okay.
08:41I know where you're going with this.
08:42Yeah.
08:43The viral...
08:44Yeah, with the layers.
08:45So, okay, I'm going to try and break this down.
08:48So you're going to have, like, dumpling wrappers...
08:50Yeah.
08:51...as the pasta.
08:52Yeah.
08:52And then you're going to have layers of, like, dumpling meat.
08:55Yep.
08:56Where does the burrata go?
08:57Right on top or in the layers?
08:59Right on top.
08:59Be a little bit of soy sauce on top, a little bit of sesame oil, and then you'll just stick
09:03your spoon into it through that burrata.
09:05Yeah.
09:06So you'll get all the juices through the bottom.
09:07Yeah.
09:08So you still get that creaminess that you'll get in every bite.
09:11Um, look, I think it's creative.
09:13Um, I think it's viral.
09:15I think it should be tasty.
09:17It has to be tasty.
09:18It's going to be tasty.
09:19Um, I'm looking forward to seeing this one come together.
09:20Same.
09:21Me too.
09:21Thanks, guys.
09:22Luck.
09:22Cheers.
09:28What are you doing, Alalu?
09:30What?
09:30That green stuff.
09:32Pistachio liqueur.
09:33Oh, hell yeah.
09:34Yum.
09:35Uh, I'm doing a pistachio frangipani-filled yeasted pancake.
09:38Yeah, yeah.
09:38Yum.
09:39Berry, kompok, rose water.
09:41Oh, delicious.
09:43Sounds viral to me.
09:46I'm going to use gochujang.
09:48I'm going to make a gochujang charred cabbage with mushrooms and a nori pan grattato.
09:55I'm doing a leek mosaic.
09:57It's going to be like a little roll wrapped in nori, and then I've also got some salted roasted
10:02pistachios on the top for some texture, so I think it'll be really good.
10:07I'm going to be cooking a pistachio carrot cake ice cream sundae, and I'm going to do
10:13the carrot cake in the microwave.
10:15So that's like a little viral on viral on viral trend.
10:21Okay.
10:22I'm feeling very nervous today.
10:24I really want to stay, keep learning, keep evolving.
10:28I have a couple of ideas.
10:30I feel like I'm just going to go with a few different elements.
10:34I think when I came into the competition, I just felt that maybe I'm just not good enough,
10:38and I think every cook, I'm trying to build that self-trust in me, and maybe, like, this
10:45will help me kind of get to the top.
10:48Hello, Yola.
10:49How are you?
10:49Hi.
10:50How are you?
10:51What are you doing?
10:52I am making a sour cream and avocado ice cream.
10:56Wow.
10:58It's heritage.
10:59I feel like I add sour cream to anything.
11:01So what is your ingredient?
11:03It's pistachio.
11:04So your pistachio will be used as what?
11:08Pistachio crumb and some sour cherry compote.
11:11With the avocado?
11:13Yeah.
11:13And you think that's going to balance well?
11:15I'm kind of thinking, like, they have a very similar flavorful profile in terms of this
11:20greenery, kind of grassy elements, and I think they will kind of work quite well together.
11:25Okay.
11:26Interesting.
11:28Three more beers?
11:30Yeah.
11:30Elimination day today.
11:31Yes.
11:32Okay.
11:32Good luck.
11:34Good luck, Aliana.
11:37Oh, my gosh.
11:40After the judge's visit, I got a little bit in my head.
11:46Is sour cream and avocado ice cream a bit of a crazy idea?
11:52Is it really too risky?
11:54I mean, it's a black apron day.
11:56Hopefully it's not going to cost me an apron today.
12:09Keep that creativity flowing.
12:11You've only got an hour to go.
12:28Aaron, I can smell that from here.
12:31It smells...
12:34How's it up there?
12:35I feel like the queen of the world up here a bit.
12:41Would you like a cup of tea up there?
12:50I'm a little bit nervous that it's an elimination today, but I'm excited.
12:54I'm ready to make a viral recipe.
12:56Wearing a black apron, you have to come and you have to impress.
12:59So, I've never cooked Asian for the judges.
13:03I would love to show them a different side to me.
13:06And, you know, those beautiful Asian flavours, I think, could get me over the line today.
13:13Hello, Dot.
13:14Hi, guys.
13:15How are you?
13:16Tell us what you're making.
13:17So, I'm making prawn rice papers.
13:20So, I'm going to mince the prawn between two pieces of rice paper and fry it.
13:25Ah!
13:26And then I'm going to serve that with tamarind chutney lettuce and some fresh herbs.
13:30It's a san choy bao.
13:32Yeah.
13:32I like that.
13:33Oh, wow.
13:33Good luck, Dot.
13:34Looking for a real flavour punch from you.
13:37Yes.
13:37Thank you, Dot.
13:38Here we go.
13:39Let's hope it's good.
13:43Hey, Petro.
13:44Hello.
13:45How are you, mate?
13:45How's it going?
13:46Good.
13:46And you?
13:46Very good.
13:47Very good.
13:47Very nice to meet you.
13:48Are you going to guess the ingredient?
13:49Oh, I can't with this one.
13:50What are you going?
13:51Ah, I am going a, um, lobster roll taco.
13:57Yum.
13:57OK.
13:57So, I'm going to try something I've never done before and try to make the taco shell out
14:02of the rice paper.
14:03Right.
14:03How are you going to do it?
14:05Ah, in the deep fryer and holding two tongs.
14:09Like, hold it like that.
14:11Yeah.
14:11So, it creates the shell.
14:13I mean, I hope for the best.
14:14Look at me.
14:15Wink at me if it works.
14:18I'm, I can half wink.
14:19Oh, God.
14:21Just allow yourself some time to go wrong.
14:24I think the rate of us from the expert.
14:27You got this.
14:28OK.
14:28Good luck.
14:29Thanks, guys.
14:31Yeah, I'm, uh, left a little bit uneasy.
14:34Sounds like making these taco shells out of rice paper may be a little more difficult
14:39than I first thought.
14:41A little bit nervous.
14:42I just need to get all my pickling stuff, um, done.
14:45And then I can move on to my lobster.
14:48And I just want to leave as much time for those shells as I can.
14:51Because they're kind of the star of the show.
14:53So, if I don't get those right, then my dish kind of falls flat on its ass.
15:01Ooh.
15:02Oh, no.
15:03The red ants.
15:04Oh, Luke.
15:07Stay back.
15:08You got a red dress.
15:09That's all right.
15:10Yeah, I wore the right colour.
15:13Today, I'm going to do kind of a savoury beetroot top to tan with a burrata on top.
15:19That was awesome, Pat.
15:21Hell yeah.
15:23Today, I'm using the gochujang.
15:24And I'm making a clay on an Irish spice bag.
15:28So, it's going to be, um, the salt and pepper chips put together with a red duck curry sauce
15:33and a gochujang pineapple sweet and sour sauce and a gochujang glazed duck breast.
15:39I've decided to make a Filipino dish called halabok.
15:43And, basically, I'm going to use the rice paper to make the noodles on the bottom
15:49and then to make a chitaran on top.
15:52Chitaran is basically kind of like a pork crackle that's deep fried.
15:55But, of course, I'm going to try to replicate that with the rice paper.
16:00I'm going to make a gadefi sandwich with a couple of pistachio elements,
16:05sort of a Middle Eastern-y kind of vibe.
16:08I'm going to be doing gochujang buffalo wings today with some celery kimchi on the side.
16:14Yeah, it's a pretty, like, quick kimchi, kind of almost like a quick pickle.
16:17And then a ranch of some sort.
16:20That's elimination day, so I'm doing something that I know I can do well
16:23and shouldn't put me on the bottom.
16:27It is smelling amazing in here and so much going on.
16:30I am really loving the sound of Eliana's dish.
16:34She's got an avocado and sour cream ice cream.
16:37Cool.
16:38I know.
16:39And then the pistachio is going on top as a crumb for a crunch texture.
16:43Right, so why avocado and sour cream?
16:46She comes from an Eastern-European background, so she loves the sour cream.
16:48Yeah.
16:49But I think she's kind of...
16:50I actually, in mid-thought, I'm now worried.
16:54Yeah.
16:55I was like, I don't get it.
16:56Because there's a lot of fat in that.
16:57Yeah.
16:58Could be great.
16:59Could be a disaster.
16:59And that's why I'm loving it.
17:02I'm really excited about Dot.
17:03She's doing a rice paper roll.
17:06She's going to squish minced prawns in between and then pan fry it.
17:10Yep, so like corn toast but with rice paste.
17:11Yeah.
17:12And then she's serving it in a sanchoi bao.
17:15So funny.
17:16A lot of these techniques I've never heard of before.
17:20And then, like, Miss Viral over here is like, oh, yeah, I'll take that though.
17:28We are itching for some delicious food.
17:31You've only got 45 minutes to go.
17:33Woo!
17:34Yeah, push.
17:42Beautiful.
17:44Amazing.
17:46You're so clean down here, ladies.
17:49Oh.
17:50Oh.
17:50Just as I said that.
17:51I know.
17:52I know.
17:54Sit there.
17:55It's okay.
17:59What I'm doing now is just preparing the dumpling filling.
18:03I want that filling for my dumpling lasagna to be a really big flavour bomb.
18:08I'm taking those Chinese flavours and some of those Italian flavours that I know can mesh.
18:14There's a bit of cumin, ginger, onion, the garlic.
18:19Got rosemary in there, celery, potichini mushrooms and fennel seeds.
18:23It sounds so weird, but I think I'm going to give them something that they definitely haven't seen before.
18:29What is happening?
18:32Alita, what's in there?
18:34Um, a bunch of stuff.
18:37Um...
18:37In a tasty filling.
18:38No.
18:39No.
18:40No, because it's raw beef.
18:41So...
18:42Yeah.
18:45Alita is such an amazing, like, confident cook, and she's feeling really good.
18:50She's really, like, gutting for this top spot.
18:53What the hell is happening?
18:57Wait, why do you have cheese on your bench?
18:59You just wait, baby.
19:02You're about to do something weird.
19:05I just can't come to any conclusions in my head as to what she's doing.
19:10In terms of flavour combinations.
19:16I start getting in the first dumpling filling layer,
19:19then I get in the dumpling pastry layer, meat layer,
19:22and then I do another layer of pastry.
19:25Let's hope this dish can go viral.
19:28Let's see where we land.
19:38Vini!
19:39Vini!
19:39How are we?
19:40Vini, Victoria.
19:41Hello, nice to meet you.
19:42I already know what you're using.
19:43Yes, yes.
19:44Vini!
19:45Vini!
19:46Vini!
19:47Vini!
19:47Vini!
19:49Vini!
19:50Vini!
19:51Vini!
19:52Vini!
19:52I've got a little touch of bread that I'm making just click on.
19:53Just can't cook bread.
19:54Oh, I'm excited for that.
19:56I'm working on my gojijang barbecue sauce right now.
19:59The first thing you taste when you bite into this is gojijang barbecue sauce.
20:02Perfect.
20:03Yeah.
20:03You getting to know Vini, he actually wants to open a panini shop.
20:07So, is this what I'm going to make the menu or what?
20:09If this works out, it'll definitely be on the menu.
20:12I think if this dish works out, you'll be one step closer to your dream.
20:16Yeah.
20:16You may also be in with a shot at top dish, so a bit to play for.
20:19That would be good.
20:19That would be very good.
20:20That's what I'm going for.
20:21Well, good luck mate.
20:23Good luck.
20:24Andy says my dish could be a top dish contender and I feel amazing about that.
20:31But as I look at the clock, I realise I don't actually have as much time as I thought.
20:37Okay.
20:39I know I need to get my focaccia in the oven now.
20:45I've cooked my focaccia in 20 minutes before with 10 minutes to let it rest.
20:50There's a big risk that it's not going to have enough time to cook.
20:53And when something goes wrong on a black open day, it's not going to be good news.
21:03Time is slipping away.
21:05You only have 20 minutes to go.
21:15Ow.
21:16It's so hot.
21:18Come on.
21:20It's really hot.
21:23Crank it.
21:25So I'm just going to focus on my prawn crackers, getting them crispy.
21:32I've got my prawns, ginger, herbs, spring onions.
21:36I want to make it as thin as possible along all the sides because then the prawn will cook evenly.
21:43All right.
21:43Wish me luck.
21:44I've never used a fryer.
21:49There is such a risk using a new piece of equipment in a black apron day.
21:56Am I a little bit nuts?
21:57Maybe.
21:59But today I'm featuring rice paper, but rice paper is kind of flavourless.
22:04So it's going to have to be a hero in a textural element.
22:10Let's try a tester.
22:11Don't press it too hard, yeah?
22:12Don't press it too hard.
22:14So I'm going to brave it today.
22:22Oh, that's good.
22:24Perfect.
22:25Wow.
22:26Dot.
22:26And that looks so trendy.
22:29That is so hashtag viral, Dot.
22:32This dish is coming together.
22:36Come on.
22:39I think today I'm really trusting myself and really pushing myself not to play safe.
22:45So I'm fully committed to my sour cream and avocado ice cream.
22:51Everything's coming together really nicely.
22:53I have my cherry combo ready.
22:56My sour cream and avocado ice cream churning.
22:59And now I'm making pistachio praline and preparing to make the pistachio crumb.
23:06Oh, and I'm making burnt white chocolate as well.
23:10Given the pistachio is the, you know, featured ingredient, I feel like just one crumb is not going to be
23:16enough for me today.
23:17So I want to make sure the judges taste pistachios in different kind of profiles.
23:22I hope the judges are going to get my flavours.
23:26Everything's on the go.
23:27I think it's going to all come together in the very final moment.
23:34Casper, how's it going?
23:36You're doing fried chicken.
23:37I am.
23:37I'm in my zone, you know.
23:38Yeah.
23:39How many you made plenty?
23:41I've got six in there at the moment.
23:43So I can have a couple?
23:44Yeah.
23:44Okay.
23:48Okay.
23:51Okay, so my pork for the sandwich.
23:53It's just coming out of the pre-cooker.
23:55The sauce is tasting really good.
23:56You can definitely tell this gojujang barbecue sauce.
23:58It's got that sweetness, but it's also got that real nice spiciness from the gojujang.
24:03I'm looking in the oven and my bread's just not browning up in the oven, so I'm just a little
24:07bit worried about that.
24:09Time's running out, so I get my bread out of the oven.
24:12It's still not coloured the way I want it to.
24:15And it's just dawned on me that, like, I've made this way too big.
24:19And ideally, I'd like to rest my focaccia for about ten minutes.
24:23But I don't have that time.
24:25I don't know if I'll be able to really use it.
24:27In the back of my head, I know I need to come up with a plan B.
24:31It's still a bit soft in the middle.
24:33And I don't really want to have to go home off bread.
24:40The most obvious plan B is we use pre-made bread from the pantry.
24:46Being the panini guy and the bread guy, I'm not feeling great at all that I didn't get my bread
24:53done.
24:55But I'm still hopeful that the flavour of the gojujang and the flavour of the pork is enough to actually
25:02meet the brief and get me through.
25:09I have got my lobster out.
25:12At the moment, I'm just waiting for these crispy shallots to crispen up.
25:16I've got most of my garnishes for my lobster, taco, all ready to go.
25:22So I'm pretty happy with myself.
25:26Petro, you happy with it?
25:27Well, it's coming out of the shell, so that's a good sign.
25:29But I can't get caught up in that for too long because I have got to get onto these taco
25:34shells.
25:36I've left it a little bit fine. I don't have as much time as I thought I would.
25:44You got this. Yeah, hold it.
25:55I'm testing my rice paper in the deep fryer and it doesn't seem to be puffing and bubbling up like
26:01I thought it would.
26:03How are they looking?
26:05Yeah, it's not working.
26:08Damn.
26:09It's not really frying.
26:11What is going on?
26:13So already I'm starting to feel a little bit nervous here.
26:17Maybe my oil's not quite hot enough.
26:20The taco shells are the star of my dish, so if that doesn't work then I've really got nothing to
26:26plate up.
26:27No room for panicking, no time.
26:29Yeah.
26:30My gut is telling me I've just got to do a full pivot here and try to get something over
26:35the line.
26:36So now I'm just racking my brain thinking what can I do with Victoria's other ingredients.
26:41I do not want to give up now.
26:43It's Black Apron Day.
26:44I do not want to be going home.
26:46So I'm going to make this work.
26:49You're spotting the competition is on the line.
26:52Five minutes to go!
26:54Five minutes!
26:55Go guys!
26:56Go, go, go, go, go!
26:57Pace, pace!
26:59Season, season, season!
27:06Crispy!
27:08Super duper crispy!
27:14I just have to do the second cook on my chips.
27:17They're nearly done with their first run and then just plate everything up.
27:21I'm pretty well on track.
27:21Make sure that duck's perfect.
27:23I'm currently frying out my little fake chitarog.
27:26So hopefully we'll finish in time.
27:30Happy.
27:30Feeling good.
27:31Got my gotchujang buffalo wings sort of style glaze on the chicken there.
27:35And I've also got the kimchi on the side which then a bit of ranch just to cool everything down.
27:41Cucumber's going to add the freshness to the dish and that crunch.
27:48It's just like last few little pieces coming together.
27:51I just want to taste all of it and then see how we go.
27:56Tasting all the elements together.
27:58My biscuity pissachio crumb with sour cherries.
28:01And my ice cream.
28:05I'm really happy with the dish.
28:07It's really nicely balanced.
28:09There's just a little touch of avocado and sour cream to it.
28:12And the little tartness of the cherry kind of brings it all home.
28:16I feel like I'm trusting myself with flavors.
28:19And that makes it really special.
28:21Like I'm really having fun today.
28:29All right.
28:30I'm going to bite the bullet and take these out and just pray that they're cooked.
28:36Because that's all I can do right now.
28:41I know I can't leave lasagnas in there for any longer because I need to let them cool a little
28:46bit before I put on that burrata.
28:51Get it on the plate.
28:52There's one minute to go.
28:53Woo!
28:53One minute.
28:54Let's go, guys.
28:59At this point, I know that these ramekins are too hot, but I'm running out of time.
29:03So I have to get that burrata on my dumpling lasagnas.
29:09So I stick that baby burrata on the ramekin.
29:13It's looking nice and juicy and I'm happy with how juicy it is.
29:18So I just have to hope that it doesn't split because it's going to melt and make it really soggy.
29:23This is it!
29:25This is it!
29:2610!
29:289!
29:298!
29:307!
29:316!
29:325!
29:344!
29:353!
29:362!
29:371!
29:39Oh my god!
29:43Oh my gosh.
29:45I must have been happy, huh?
29:47Well done, man.
29:48Nice work, guys!
29:49Well done!
29:51We're good.
29:52I'm happy with what I've got.
29:53It's fresh.
29:54It's crunchy.
29:56Vibrant.
30:00Stop.
30:02Looking around and there's a lot of like restaurant quality dishes.
30:11I feel like I went more like viral friendly.
30:15But I want to sit down and eat this, so you know.
30:18Hopefully, um, gets me through.
30:22No!
30:27My burra to split.
30:41Victoria Monnell is in the house and she brought with her five of her favourite viral ingredients.
30:46You had to choose one and make a dish with it.
30:49Let's see how you went.
30:50The first dish we'd like to taste belongs to...
30:53Dot!
30:56Go Dot!
31:00Go Dot!
31:02Guys!
31:04A little feast.
31:08Righto, Dot.
31:10What's going on?
31:12Well, today I have done the rice paper.
31:15So I made a bit of a smashed prawn between there with ginger, herbs and I'm visualising it to be
31:23like a lettuce cup with lovely tamarind sauce.
31:28Nice.
31:30I'm like dying to dig in.
31:32How do we do it?
31:34Does the cracker go on the lettuce?
31:37Yeah.
31:37And then lots of herbs and then get your tamarind chutney.
32:05Oh, Dot.
32:07You've done it again.
32:09That is so, so tasty.
32:11Perfect.
32:11Well done!
32:18Dynamite.
32:20Lights out.
32:21Flavour, flavour, flavour.
32:23And then I love all the fresh herbs, but the start is obviously that little rice paper smash thing that
32:31you've got going on.
32:33It's crispy.
32:34The prawns are still cooked really, really well and you've just got like layers upon layers of spice, citrus, punch,
32:42herbs.
32:43It's all happening for me, Dot.
32:45Dot, this dish makes me so happy.
32:48And you know, I think a lot of people lean into like sweetness in the chutneys and you've kind of
32:53like really been restrained with that.
32:55So the sweetness of the prawns really comes through.
32:58It's just a delight.
32:59Oh, good.
33:02You are definitely speaking my language with this dish.
33:06Um, I think it was a great use of rice paper.
33:08I think it was absolutely delicious.
33:10Well done.
33:12Go, Dot, go!
33:16Well done.
33:20Min, you're next.
33:22I made a good shang char cabbage with mushrooms and a nori pangatata.
33:29I love that you've chosen to hero a vegetable, which is definitely a trend I'm starting to see.
33:33I'm obsessed with the gotcha jang sauce you've made.
33:36I think you've heroed the ingredient perfectly.
33:39Next stop, Pat.
33:42Oh wow.
33:44Oh, that looks so good.
33:45That looks epic.
33:47I've made a play on an Irish spice bag.
33:50I've got the salt and pepper chips, gotcha jang glazed with a fancy duck breast, a gotcha jang and pineapple
33:59sweet and sour sauce and a Thai red curry sauce.
34:03Pat, I love the high-low thing that's happening on the plate here.
34:06This is the kind of thing you'd see like a dude foodie chef plate up because it's got so much
34:10technique in it.
34:11And I reckon these are some of the best chips that I've had in this kitchen.
34:16Annabelle!
34:20Very cute.
34:22I have done a pistachio and carrot cake ice cream sundae.
34:26I think it's just such a grown-up ice cream.
34:29Yeah.
34:29I love how hard you've hit us with the spices that go in carrot cake.
34:35Hana!
34:38Wow, look at that.
34:41Dubai loaded cookie with a pistachio ice cream.
34:45Well, I can only say every single bite is a joy.
34:51Oh good.
34:52Olalu!
34:53I've made pistachio frangipani pancakes with berry compote and like a little toasted honey pistachio liqueur syrup.
35:03The pancakes were delicious.
35:06It, you know, looked beautiful, it looked viral.
35:08Next up, it's Jack.
35:09Oh wow.
35:13Today I've done a leek mosaic with pistachios.
35:17Aesthetic.
35:18Visual.
35:20Technique.
35:21Well done.
35:22Superbly done.
35:25Next up.
35:26Vinny!
35:30Taking my sandwich up to the judges and I'm kind of dreading it, to be honest.
35:38I'm not really proud of what I have on my plate.
35:41I'm definitely very, very worried about my place in the competition today.
36:00Vinny, what have you made?
36:02So I've made a pork braising gojujang with a gojujang barbecue sauce sandwich.
36:10Nice.
36:11Um, how'd it go for you?
36:13Um, I'm a little bit disappointed in myself to be honest.
36:16I feel like I've let yous down.
36:18Uh, I had a nice focaccia that was baking in the oven that I made for this, but, um,
36:22it just wasn't cooking in time.
36:24I think I just made it too big.
36:27The bread's from the pantry?
36:29Yes.
36:31Okay, I hope this just rockets us with flavour.
36:34Divvy it up.
36:52Okay.
36:57Pork's cooked really nicely.
37:00And your gojujang barbecue sauce is delicious.
37:05But that's really all I got.
37:07Pork and sauce, that's all I've got to go off to judge your place in the competition.
37:13You of all people know, if you're going to make a sandwich in this kitchen in 75 minutes...
37:18Yeah.
37:19..you need to make the bread.
37:20Yep.
37:22You're our sandwich guy.
37:24Visually, it kind of looked a little bit like a sloppy joe to me.
37:27The next time, if you're making bread, yeah, just make it small.
37:31Yeah.
37:34It doesn't feel great that my place in the competition has come down to pork and sauce.
37:40It's a bit worrying.
37:41It's very worrying.
37:46Okay, next.
37:47Ariana, please.
37:51I'm excited to hear the judges' feedback because it's quite an interesting combination of flavours in my ice cream.
37:59Oh, I see.
38:04Looks interesting.
38:05Mm-hmm.
38:07Mm-hmm.
38:08I'll let you know.
38:09What have you made?
38:10I used pistachios, and I made avocado and sour cream ice cream with layered pistachio crunch and some sour cherry
38:21coulip.
38:23Okay, let's have a test.
38:39Hello, you know.
38:42It's mind-blowing.
38:45It's spot on.
38:48It does work.
38:49You can get the nuttiness of your pistachio.
38:55I mean, introducing avocado.
38:57It's rich.
38:58It's tasty.
39:01It's addictive.
39:05So, I am super satisfied.
39:09I'm not going to lie, I was a little bit nervous when I heard you were making avocado and sour
39:13cream ice cream,
39:14because it is my favourite dip, guacamole.
39:16But now it is delicious.
39:18So well done.
39:21There's this lovely tang to your ice cream, but not at the expense of the richness.
39:25It's all just the perfect mouthful.
39:28Flawless.
39:33Oh, my gosh.
39:34Like, I am so happy.
39:37Oh, my God.
39:38How good?
39:39Maybe I finally deserve to be here.
39:42Well done.
39:45Oh, my goodness.
39:47Did you finish the ice cream?
39:48Yeah.
39:49You're next, Lydia.
39:51I made a kataifi sandwich filled with a pistachio and ricotta cream.
39:58It's crunchy.
39:59It's full of pistachio-ness.
40:02Delicious.
40:04Kasper.
40:07Got you doing buffalo wings with a celery kimchi and a nori ranch.
40:13Powerful, balanced, delicious.
40:15I think you've done really well today.
40:17Emily.
40:19I've made you a Filipino dish called palabok.
40:22I've used the rice paper to make the noodles on the bodon and chitaran on top.
40:28Emily, I admire you for introducing these two ways of rice paper today.
40:35So, I believe you have a true talent for flavors.
40:39Luke.
40:41I've made a beetroot tart-a-tan with a burrata on top.
40:45Luke.
40:46It's fantastic.
40:49Aaron.
40:50A cheat gochujang tonkotsu ramen.
40:54Everything, every element is delicious.
40:56I think the broth is beautiful.
41:02The next dish we'd like to taste belongs to Petro.
41:09I promised lobster tacos and now I'm going to be serving up cucumber salad.
41:18This is the biggest pivot I've had to do in this competition and it's on Black Apron Day.
41:24So, I am really scared.
41:28Petro, what have you made us?
41:31I've made a cucumber salad with lobster that's got a yuzu and fish sauce mayonnaise.
41:39Where's the taco?
41:40Was this the dish you intended to make?
41:41No. No, it's not.
41:43I wanted to make a taco shell out of the rice paper, but it just wasn't working.
41:52Hopefully it still tastes okay.
41:54Let's find out.
42:11I really wish the taco worked.
42:15I think there's different ways that you could have used it even if it didn't work.
42:18You could have wrapped it into a bit of a roll.
42:21But otherwise, I think the flavours are great.
42:23I love the crispy onions on top and the salmon pearls as well.
42:28Yeah, Petro, I think I really admire that you tried to pivot, but I think if you were going to
42:32use a cucumber, you just needed to make it a little bit more ceremonious.
42:35So you could have, like, sliced it and laid it in a sheet and then maybe rolled the lobster filling
42:42in it.
42:44Crossing my fingers that the good amount of flavour and texture that you've got going on in a very simple
42:49salad may get you through.
42:51Thanks.
42:52Thanks.
42:53Thanks.
42:56Thanks.
42:58Thanks.
42:59We'd like to taste your dish next, Alita.
43:03The burrata has started to melt out from the bottom.
43:06I can see that it's oozing out a little bit, so I'm a bit worried about that, but there's nothing
43:11I can do now.
43:13I just have to hope that the flavours stack up.
43:17Let's just hope I can keep myself out of elimination.
43:32Tell us what you've made, Alita, and what ingredient did you feature?
43:38I've made you a dumpling lasagna.
43:42Oh.
43:43With burrata.
43:45OK.
43:46All right, let's dive in.
43:51Oh, yeah, I see the layers.
43:53Whoops.
44:06Alita.
44:08The dumpling skins, well, you did a great job.
44:12It's just the burrata.
44:15Putting it on hot, all of the cream is basically just drenched into the dumpling lasagna.
44:23And then the meat has just gone like wet meatloaf.
44:27Mmm.
44:28I know the dumpling lasagna has gone viral, but I think you've kind of mixed two cuisines here that don't
44:34really mesh in a ramekin.
44:36So I think you kind of missed an opportunity if you were going to use the burrata.
44:40If it was kind of displayed with a bit of a pull like that and kind of explode it and
44:44then pop the burrata on top, it could have been a little bit more creative.
44:49I think you've got too many ideas going on in there to hybridise so many things.
44:54And then the burrata on top is just, it's just a wrong fit for the flavour profile.
45:02Um, yeah, I think you're in trouble today.
45:07Thanks, guys. Thanks.
45:09I'm actually feeling pretty embarrassed.
45:12And I am absolutely devastated.
45:16I'm in really deep trouble today.
45:27Today we're joined by the incredible Victoria Minnell.
45:31And we asked you to feature one of her favourite viral ingredients that are all over social media.
45:38Maybe an elimination, but we weren't just looking for a bottom dish to send home.
45:44We were also looking for a top dish to fast track into the immunity challenge.
45:51The top dish was hard to pick because it was a great day in the kitchen for many of you.
45:55But the one that impressed us the most...
46:01Belonged to...
46:04Aliana!
46:08Your sophisticated combination of flavours beautifully complemented your chosen ingredient, pistachio.
46:14Oh, my gosh. This is crazy.
46:18This is not what I thought was going to happen when I walked into this kitchen this morning.
46:23Oh, my gosh.
46:24Oh, my gosh. Thank you.
46:29I think this cook really showed me that when I commit to the idea and when I trust my flavours,
46:36I can create magic.
46:38Congratulations. You can rest easy.
46:40You've been fast-tracked to the immunity challenge at the end of the week.
46:45Sadly, there were a couple of dishes that fell short.
46:50If I call your name, please step forward.
46:56Alita.
47:00Vinnie.
47:07Each of you put something on the plate that had potential.
47:12But each of your dishes had critical flaws.
47:19Unfortunately, there were too many in yours.
47:24Alita.
47:37Alita.
47:39You truly are talent.
47:41What did you enjoy the most about your time with us?
47:44I loved the opportunity to push myself.
47:50And to see how good of a cook I really can be.
47:56Sadly, it's time to say goodbye.
48:05I'm going to miss this place so much.
48:11I'm feeling content with everything that I've done so far.
48:16I'm really proud of myself and I'm going to keep cooking.
48:21And I just want to keep exploring this creative side of me that I love so much.
48:32Tomorrow night, their first service challenge.
48:37You have some seriously hungry diners out here.
48:40Oh no, here we go.
48:43Never really cooked for a lot of people before.
48:46Can their pop-ups feed the masses?
48:48It's just chaos.
48:49We're all running around like headless chickens.
48:51With something tasty.
48:53I can taste that in my eyeballs.
48:55Viral.
48:56There are so many people queuing for the stalls.
49:00And ready.
49:02Oh no, no, no, no, no.
49:03Dot, say something.
49:04We've got people to serve and we've got nothing to serve them.
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