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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
04:33I had a cut feel on that one
04:37And my final top viral ingredient is
04:46Gotchujang
04:50These five ingredients are all over socials so you 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.
19:38Hi, Andy.
19:39How are we?
19:40Me, Victoria.
19:41Hello, nice to meet you.
19:42I already know what you're using.
19:43Yes, yes.
19:44See, a bit of gotchya chain.
19:45Yes, yes.
19:46What are you doing, mate?
19:47Today I'm making a pork sandwich with a goji jang barbecue sauce.
19:51I've got some focaccia bread that I'm making, you just click on.
19:53I'm just can't cook bread.
19:55Oh, I'm excited for that.
19:55Um, I'm working on my goji jang barbecue sauce right now.
19:58The first thing you taste when you bite into this is
20:01Grudgy Joe BBQ sauce. Perfect.
20:03You getting to know Vinny,
20:05he actually wants to open a panini shop.
20:07Is 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,
20:14you'll be one step closer to your dream.
20:16You may also be in with a shot at Top Dish,
20:18so a bit to play for. That would be good.
20:19That would be very good. That's what I'm going for.
20:22Well, good luck, mate. Thank you.
20:24Andy says my dish could be a Top Dish contender
20:26and I feel amazing about that.
20:31But as I look at the clock,
20:34I realise I don't actually have as much time as I thought.
20:37OK.
20:39I know I need to get my focaccia in the oven now.
20:45I've cooked my focaccia in 20 minutes before
20:47with 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,
20:56it's not going to be good news.
21:03Time is slipping away!
21:06You only have 20 minutes to go!
21:15Ow!
21:16It's so hot!
21:18Come on!
21:21It's really hot!
21:23Crank it!
21:25So I'm just going to focus on my prawn cracker.
21:31I'm 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
21:41because then the prawn will cook evenly.
21:43All right, wish me luck.
21:44I've never used a fryer.
21:49There is such a risk using a new piece of equipment
21:52in a Black Apron day.
21:56Am I a little bit nuts?
21:57Maybe.
21:59But today I'm featuring rice paper,
22:01but rice paper is kind of flavourless.
22:04So it's going to have to be a hero in a textural element.
22:10It's a trigger 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, Dot.
22:26And that looks so trendy.
22:28That is so hashtag viral, Dot.
22:32This dish is coming together.
22:36Come on.
22:39I think today I'm really trusting myself
22:42and 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.
22:54I have my cherry combo ready.
22:56My sour cream and avocado ice cream is churning.
22:59And now I'm making pistachio praline
23:02and 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,
23:13I feel like just one crumb is not going to be enough for me today.
23:17So I want to make sure the judges taste pistachios
23:20in different kind of profiles.
23:22I hope the judges are going to get my flavours.
23:26Everything's on the go,
23:27which I think is going to all come together
23:29in 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.
23:42So I can have a couple for myself.
23:45OK.
23:45I'm not sure.
23:48OK.
23:50OK, 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 goji jang barbecue sauce.
23:58It's got that sweetness,
23:59but it's also got that real nice spiciness
24:00from the goji jang.
24:03Looking in the oven,
24:05and my bread's just not browning up in the oven,
24:06so I'm just a little bit worried about that.
24:09Time's running out,
24:10so 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
24:16that, like, I've made this way too big.
24:19And ideally,
24:21I'd like to rest my focaccia
24:22for 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,
24:28I 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...
24:36..go home off bread.
24:40The most obvious plan B
24:42is we use pre-made bread from the pantry.
24:46Being the panini guy and the bread guy,
24:49I'm not feeling great at all
24:52that I didn't get my bread done.
24:55But I'm still hopeful
24:57that the flavour of the goji jang
25:00and the flavour of the pork
25:01is enough to actually meet the brief
25:03and get me through.
25:09I have got my lobster out.
25:12At the moment,
25:13I'm just waiting for these crispy shallots
25:14to crispen up.
25:16I've got most of my garnishes
25:19and my lobster taco
25:20all 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,
25:28so that's a good sign.
25:29But I can't get caught up in that for too long
25:32because I have got to get onto these taco shells.
25:36I've left it a little bit fine.
25:38I don't have as much time as I thought I would.
25:44You got this.
25:46Yeah, hold it.
25:55I'm testing my rice paper in the deep fryer
25:58and it doesn't seem to be puffing and bubbling up
26:01like I thought it would.
26:03How are they looking?
26:05Yeah, it's not working.
26:07Damn.
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,
26:23so if that doesn't work,
26:25then I've really got nothing to plate up.
26:27No room for panicking, no time.
26:29Yeah.
26:30My gut is telling me
26:32I've just got to do a full pivot here
26:34and try to get something over the line.
26:36So now I'm just racking my brain
26:38thinking what can I do
26:39with 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,
26:45so I'm going to make this work.
26:49Your spot in the competition is on the line.
26:52Five minutes to go!
26:54Five minutes!
26:55Go, guys!
26:56Go, go, go, go, go!
26:57Hey, hey, season, 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
27:19and 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 chicharok.
27:26So hopefully we'll finish in time.
27:30Happy, feeling good.
27:31Got my gotchujang buffalo wing sort of style glaze
27:34on the chicken there.
27:35And I've also got the kimchi on the side,
27:37which I've done a bit of ranch just to cool everything down.
27:41Cucumber's going to add the freshness to the dish
27:42and that crunch.
27:48It's just like the last few little pieces coming together.
27:51I just want to taste all of it
27:53and then see how we go.
27:56Tasting all the elements together.
27:58My biscuity pissachio crumb with sour cherries
28:01and my ice cream.
28:03Mmm.
28:04Mmm.
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 flavours
28:19and that makes it really special.
28:21Like, I'm really having fun today.
28:29All right, I'm going to bite the bullet and take these out
28:32and 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
28:44because I need to let them cool a little bit
28:46before I put on that burrata.
28:50Get 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,
29:02but 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
29:14and I'm happy with how juicy it is.
29:16So I just have to hope that it doesn't split
29:20because it's going to melt and make it really soggy.
29:23This is it!
29:26Ten, nine, eight, seven, six, five, four, three, two, one!
29:38Oh, my God!
29:39Oh, my God!
29:40Oh, my God!
29:42Oh, my God!
29:45I must have been happy, huh?
29:47Well done, man.
29:48That's 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.
29:59Oh!
30:00Stop!
30:02Looking around,
30:03and there's a lot of, like, restaurant-quality dishes.
30:10I feel like I went more, like, viral-friendly.
30:14So...
30:15But I want to sit down and eat this,
30:17so, you know...
30:18Hopefully, um, gets me through.
30:22No!
30:27My burrata's split.
30:40Victoria Manel is in the house,
30:43and 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.
30:51The first dish we'd like to taste belongs to...
30:53Dot!
30:55Go, Dot!
31:00Go, Dot!
31:02Oh, my God!
31:04Oh!
31:05A little feast.
31:08Right-o, Dot.
31:09What's going on?
31:12Well, today I have done the rice paper,
31:15so I made a bit of a smash prawn between there
31:19with ginger herbs,
31:21and I'm visualising it to be, like, a lettuce cup
31:24with lovely tamarind sauce.
31:28Nice.
31:30I'm, like, dying to dig in.
31:32How do we do it?
31:33You go, Andy.
31:34Does the cracker go on the lettuce?
31:37Yeah.
31:37And then lots of herbs,
31:39and then get your tamarind chutney.
31:41Yes, and then get your tamarind chutney.
32:05Oh, Dot.
32:07You've done it again.
32:09That is so, so tasty.
32:11Well done!
32:18Dynamite.
32:20Lights out.
32:22Flavour, flavour, flavour.
32:23And then I love all the fresh herbs,
32:26but the start is obviously
32:29that little rice paper smash thing
32:31that you've got going on.
32:33It's crispy.
32:34The prawns are still cooked really, really well,
32:37and you've just got, like, layers upon layers
32:39of spice, citrus, punch, herbs.
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
32:50lean into, like, sweetness in the chutneys,
32:53and you've kind of, like,
32:54really been restrained with that,
32:55so the sweetness of the prawns
32:57really comes through.
32:58It's just a delight.
32:59Oh, good.
33:02You are definitely speaking my language
33:04with this dish.
33:06I think it was a great use of rice paper.
33:08I think it was absolutely delicious.
33:10We're done.
33:12Go, Dot, go!
33:16Well done.
33:20Min, you're next.
33:22I made a good shang char cabbage
33:25with mushrooms and a nori pan grittata.
33:29I love that you've chosen to hero a vegetable,
33:31which is definitely a trend I'm starting to see.
33:33I'm obsessed with the gotchujang sauce you've made.
33:36I think you've heroed the ingredient perfectly.
33:39Next up, pot.
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,
33:53a gotchujang glaze with a fancy duck breast,
33:57a gotchujang and pineapple sweet and sour sauce,
34:00and 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
34:09because it's got so much technique 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-watered 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
34:58and, like, a little toasted honey pistachio liqueur syrup.
35:03The pancakes were delicious.
35:06It, you know, looked beautiful.
35:07It looked viral.
35:08Next up, it's Jack.
35:09Oh, wow.
35:13Today I've done a leek mosaic with pistachios.
35:17Aesthetic, visual, technique, well done, superbly done.
35:24Thank you, Jack.
35:25Next up, Vinny.
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.
36:11How'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 you down.
36:18I had a nice focaccia that was baking in the oven that I made for this,
36:21but it 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 a swim 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,
37:18you 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.
37:51I'm excited to hear the judges' feedback because it's quite an interesting combination of flavours
37:56in my ice cream.
38:03looks interesting hmm I let you know what have you made I use pistachios and I made avocado
38:15and sour cream ice cream with layered pistachio crunch and some sour cherry coolie okay let's
38:37have a test hello you know it's mind-blowing spot-on it does work you can get the nuttiness of
38:52your
38:54pistachio I mean introducing avocado is rich is tasty is addictive so I am super satisfied thank
39:08you thank you I'm not gonna lie I was a little bit nervous when I heard you're making avocado and
39:13sour cream ice cream because it is my favorite dip guacamole but now it is delicious so well done
39:21there's this lovely tang to your ice cream but not at the expense of the richness it's all just the
39:26perfect mouthful flawless thank you oh my gosh like I am so happy oh my god maybe I finally deserve
39:40to
39:41be here well done thank you oh my goodness did you finish the ice cream yeah yeah you're next Lydia
39:51I
39:52made a cadaifi sandwich filled with a pistachio and ricotta cream it's crunchy it's full of pistachio-ness
40:02delicious delicious thank you Casper gotcha jane buffalo wings with a celery kimchi and a nori ranch powerful balanced
40:14delicious I think you've done really well today thank you Emily I've made you a Filipino dish called
40:21palobok I've used the rice paper to make the noodles on the bottom and chitaron on top
40:35so I believe you are a true talent for flavors leach I've made a beetroot tartar tan with a burrata
40:45on top
40:45Luke it's fantastic Aaron a cheats gochujang tonkotsu ramen everything every element is delicious I think
40:56the broth is beautiful the next dish we'd like to taste belongs to Petro I promised lobster tacos and
41:14now I'm going to be serving up cucumber salad this is the biggest pivot I've had to do in this
41:21competition and it's on black apron day so I am really scared Petro what have you made us I made
41:32a
41:32cucumber salad with lobster that's got a yuzu and fish sauce mayonnaise was this the dish you intended to
41:41make no no it's not I wanted to make a taco shell out of the rice paper but it just
41:49wasn't working
41:52hopefully it still tastes okay let's find out
42:11I really wish the taco works I think there's different ways that you could have used it even
42:17if it didn't work you could have wrapped it into a bit of a roll but otherwise I think the
42:22flavors
42:22are great I love the crispy onions on top and the salmon pearls as well yeah Petro I think I
42:29really
42:29admire that you tried to pivot but I think if you were going to use a cucumber you just needed
42:34to make
42:34it a little bit more ceremonious so you could have like sliced it and laid it in a sheet and
42:40then maybe
42:40roll the lobster filling in it cross my fingers that the good amount of flavor and texture that
42:48you've got going on in a very simple salad may get you through thanks we'd like to taste your dish
43:01next
43:01a litre as a burrata has started to melt out from the bottom I can see that it's oozing out
43:08a little
43:08bit so I'm a bit worried about that but there's nothing I can do now I just have to hope
43:14that the
43:15flavors stack up let's just hope I can get 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 oh with burrata okay all right let's dive in
43:51oh yeah I see the layers
44:07Alita the dumpling skins well you did a great job it'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 I know the dumpling lasagna has gone viral but I
44:31think you've kind of mixed two cuisines here that don't really mesh in a ramekin so I think you kind
44:37of missed an opportunity if you were going to use the burrata if it was kind of displayed with a
44:42bit
44:42of a pool like that and kind of explode it and then pop the burrata on top it could have
44:45been a
44:46little bit more creative I think you've got too many ideas going on in there to hybridize so many things
44:53and then the burrata on top is just it's just a wrong fit for the flavor profile yeah I think
45:03you're in trouble today
45:06thank you guys thanks I'm actually feeling pretty embarrassed and I am absolutely devastated I'm in really deep trouble today
45:27today we're joined by the incredible Victoria Minnell and we asked you to feature one of her favorite viral ingredients
45:35that 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
45:59belonged to
46:04Aliona
46:08your sophisticated combination of flavors beautifully complimented your chosen ingredients
46:13pistachio
46:14oh my gosh
46:16this is crazy
46:18this is not what I thought was gonna happen when I walked into this kitchen this morning
46:23oh my gosh
46:28thank you
46:29I think this cook really showed me that when I commit to the idea and when I trust my flavors
46:36I can create magic
46:37congratulations you can rest easy
46:40you've been fast-tracked to the immunity challenge at the end of the week
46:44thank you
46:45sadly
46:46there were a couple of dishes that fell short
46:50if I call your name
46:51please 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
47:20unfortunately there were too many in yours
47:25Alita
47:37Alita
47:39you truly are talent
47:40what 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 gonna 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 gonna keep cooking
48:21and I just want to keep exploring this creative side of me that I've loved so much
48:32tomorrow night
48:33their first service challenge
48:37you have some seriously hungry diners out here
48:39oh no
48:40here we go
48:42never really cooked for a lot of people before
48:45can 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
48:59and
49:01ready
49:01oh no no no no
49:03Dot, say something
49:04we've got people to serve
49:06and we've got nothing to serve them
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