- 2 days ago
MasterChef Australia S18E18 Invention Test: Fusion
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FunTranscript
00:15Oh
00:20That's cool, it's got like postcards
00:30Oh
00:34Where are we going?
00:37Good morning all welcome back
00:40You may have noticed the hundreds of postcards from all corners of the globe
00:48It's those destinations that will be your inspiration for today's challenge because today is an invention test
01:00Mixed reviews on their faces
01:04Gasper have you been fishing?
01:10That's where we're going we're going on a fishing trip that's my around the world
01:14Let's get straight into it
01:16You can choose the cuisine that you cook today. However, you come up and pick not one
01:22But two postcards
01:24Because this is a fusion challenge
01:30You must combine two cuisines into one cohesive
01:34creative and
01:36Delicious dish that sings of both countries
01:40Annabelle, how are you feeling today?
01:43Good
01:45I love fusion dishes eat them
01:49Creating them. I'm like
01:51Kind of pulling blanks. You should be super confident. You had a great dish yesterday. You fused yesterday. Yeah. Yeah,
01:59that's true
02:00Can I do that again?
02:03Luke you struggle on your last invention test
02:06What is your strategy today? I think my strategy today is to definitely go a lot more inventive and to
02:12just do something that like I can't even begin to visualize
02:17Something that like no one's ever really thought of and who knows how it would turn out
02:21But we'll see
02:22Throw clarity to the wind
02:24Yeah, yeah, let's see how that goes. I'm looking forward to this
02:28This is an invention test so it's your chance to surprise us
02:31You have 75 minutes and full access to the pantry and garden
02:36Show us what you're creatively capable of because the bottom four dishes will be going into tomorrow's pressure test
02:45Where somebody will be going home and trust me you don't want to be there
02:51Okay, guys
02:53Remember we want fusion for no confusions
02:57Get ready to pick up your postcards
03:00Because your time
03:02start
03:02No
03:08You're in Greece
03:09Australia
03:10Okay
03:11Immediately I think fusion sounds really scary because you're blending like two countries together and it needs to be balanced
03:19and work
03:20The US has such good food
03:21Italia
03:22Italia
03:25Woo
03:26That's a big fish eh?
03:29Big fish
03:30Oh my god
03:31I love the theme of this week
03:33I think it's my favorite theme so far around the world is amazing because I've traveled to a lot of
03:39places that were so inspiring
03:40I'm doing France and Japan today
03:43So I recently went to Japan with a friend and we had this really delicious matcha
03:50Sweet and I just decided I'm going to package it up and put it in shoe pastry with
03:56Yuzu veil
03:57So all the flavors for my dish is coming from Japan and then France is going to bring technique with
04:04the beautiful shoe pastry
04:06I feel like it's going to be great
04:07I feel like it's going to be great
04:08I just need to bring it all together
04:09So yeah, I'm going to have to push it now
04:13I love this challenge
04:15You could do absolutely anything with this one and I'm really excited to see what they do
04:20I think a clever way to do this would be to take a dish or technique from one country and
04:24flavors from another
04:25It gives it clarity and I think that yeah, that's what we're kind of looking for on the flip side
04:31of that if we get confusion
04:32We're looking for the bottom four to go into tomorrow's pressure test
04:35And we don't want any deja vu
04:38Deja vu
04:39Huh?
04:40Deja vu
04:40Oh we don't want something seen before
04:42An obvious dish that we saw
04:43Oh yeah
04:45Yeah
04:47Well you expect me to speak English it'd be nice if you can sometimes try to speak French
04:52Un petit peu
04:53Merci
04:56My name is Andy
05:02She's heavy
05:02Fusion, I love fusion
05:05I feel like I naturally just cook fusion all the time
05:07But it can very quickly turn into confusion cooking
05:12And that is something I am prone to, I won't lie
05:15So today I need to make sure I keep it clear with my ideas
05:19Today I'm going with Turkish and Hungary
05:22I'm doing a Hungarian langos, which is like a Hungarian street food that's a fried bread
05:27And then I'm going to load that up with all of the Turkish flavors that I love
05:32Fried bread, who doesn't love fried bread? It's greasy, it's crunchy, that just is a dream to a team
05:37Although I love a langos, it is very simple
05:42So I've decided to try and stuff my langos with a Turkish savoury mince with beautiful Turkish spices
05:49So I am bringing the turkey flavors to Hungary
05:54I'm going to add cumin, coriander, a little bit of paprika and currants for that sweetness
06:01Because I feel like Turkish food has that beautiful dance between that flavoursome spice
06:07But then also that sweetness
06:09Oh, I love the smell
06:11It makes sense in my head, so let's see if it makes sense on the plate
06:15Mmm, strawberries
06:18Last invention test, I didn't exactly put my best foot forward
06:22Uh, Luke
06:24Chicken
06:25Would love a little bit more punch
06:28I would love a little bit more acidity
06:30I would love a little bit more spice
06:32Is it inventive?
06:35Probably not in my opinion
06:37It's missing the look we had since the beginning of the competition
06:41That was definitely the lowest point in my MasterChef career so far
06:45Yep, I'm taking them all
06:46So today's invention test, I'm hoping that I can absolutely smash the brief with invention
06:51Corners
06:52My dish nails on flavours
06:55And it's the missing look
06:57I'm going to cook like Luke
06:58It's going to taste like Luke
06:59Uh, and it's going to be good fun
07:01Today I'm working with Australia and Spain
07:04Uh, I was drawn to these ones because I feel like
07:06I'm not super good around the world
07:08But I know kind of how to blend a few flavours
07:12So I was thinking kind of um, Spanish inspired
07:14I want to do like a gazpacho
07:16Which is normally like a tomato kind of cold soup
07:19I want to give it a bit of a shake up
07:20So I'm fusing Australia into my gazpacho through
07:24Uh, using strawberries
07:25And I'm going to use
07:26Kind of play that Australian seafood thing
07:28Do a bit of sashimi with the kingfish
07:30Pair it with a few Australian natives
07:32So I'm going to use Geraldton wax
07:33Which is where I'm from Geraldton
07:35I think this dish is savoury
07:36But it's definitely got some sort of sweet tinges to it
07:39Especially using the strawberry
07:41I'm also going to put a couple of natives in there
07:43Just very, very light hints of it
07:45I'm not 100% sure how it's going to taste
07:49So I'm just hoping that
07:50If I can get the flavours right
07:51And kind of the idea behind it
07:53The judges will really see what's happening
07:55It's missing a bit of sweetness
08:00It's either a match made in heaven
08:01Oh, it's going to be a disaster
08:05Oh my god, it's so nice working next to you
08:07Annabelle and Alione fusion
08:09Yeah, this is an Alione-Annabelle special
08:12I'm feeling pretty good about my concept
08:14To make beautiful French choux pastry
08:16Filled with some Japanese flavour
08:18Where did I put it?
08:21Oh, I don't know if I want salted butter
08:22So the first thing I'm making the choux pastry
08:25I have to cook it as soon as possible
08:27Because I'll need to cool it
08:29Before I can fill it with my matcha cream
08:32For the dough
08:33I'm heating up some milk, some water
08:35Some butter and some flour
08:38But, oh my gosh
08:40Making this choux pastry
08:41It's really hard
08:42Oh my gosh
08:43I feel like I'm working out all this time
08:47Yeah, look at us go
08:50Because it's a new thing to me
08:51I haven't been making these pastries for a long time
08:53So I really need to make sure I'm very focused
08:57Hello, you know, how are you?
08:59Hi, I'm good, how are you?
09:00Oh, tell me
09:02Japan and France
09:04Yes
09:04So tell me, what are you doing?
09:06Ah, so I just recently went to Japan with a friend
09:09Right
09:09And on one of the stops
09:10We had this really delicious matcha sweet treat
09:14Okay
09:15And I thought it would be really nice to put similar flavours into choux
09:20And then I'm gonna make yuzu gel or like a veil on top of the choux as well
09:26So you are using French techniques to make something to get some Japanese flavours
09:31Yes
09:33So you like baking French pastries?
09:35No, it's my new thing
09:37I wasn't really
09:38Your new thing?
09:38Yes, I really just started recently
09:43Okay
09:44And it's an invention test
09:46So I'm gonna push myself today
09:50Suddenly I feel a lot of pressure
09:52What are you doing?
09:54Why don't you put a bit of oil on them to make sure they stick on the table
09:57I need to make sure the choux pastries are cooked perfectly
10:00Because I'm gonna be serving them to Jean Christophe
10:04It can't be humid, yes?
10:06Sorry?
10:06It can't be too humid
10:08So more?
10:09Yeah
10:24Okay, guys
10:26One hour to go
10:28Come on
10:29Allez, allez
10:30Oh my gosh
10:31Far out
10:34Leave it together
10:39This is fun
10:40This is fun
10:41So fun
10:42Invention test are all about creativity
10:45And especially today where the brief is fusion
10:48So we're combining two countries together
10:50I am blending France and Vietnam
10:52And I'm making a French cruller donut
10:55With Vietnamese iced coffee inspired flavours
10:58This is my choux pastry
11:00So I'm just about to pipe it into little donuts
11:05Donut shapes
11:07And then I'm gonna fry the donuts
11:08Fill it with Vietnamese coffee cream
11:11Condensed milk glaze
11:11And a coffee crumb
11:14My mum's Vietnamese
11:16And my dad's background is Australian
11:20There's not much to it
11:23It's pretty
11:24That's it
11:26So
11:26I love cooking Asian fusion style dishes
11:29I think that really relates to who I am
11:33Pretty happy with the cruller donut
11:36Um, nothing's gone wrong yet
11:38So that's a good sign
11:40So I'm just working on my coffee crumb
11:43And the coffee crumb is really important to my dish
11:45Because it needs to bring forward that coffee element
11:48With Vietnamese iced coffee
11:50The coffee is really, really strong
11:51Because it needs to cut through that condensed milk
11:55I'm hoping that my dish fits the brief
11:57So I'm really getting those, like, French techniques
12:00With that French donut
12:00And then those Vietnamese coffee flavours as well
12:09No fish on the menu?
12:10No, not today
12:11No fish on the menu
12:12You didn't get the memo about our fishing trip
12:13Next time
12:15I love invention tests
12:17I think I'm quite creative
12:19Fusion really excites me
12:21So I'm really keen to go do something crazy, wacky
12:25So I'm going Greece and Japan today
12:28I'm going to have a crack at doing a Sukone dolmade
12:31Which is like a, um, Japanese chicken meatball skewer
12:36But I'm going to do it in the style of a dolmade
12:38So I'm going to wrap it up in a shiso leaf
12:39And give it a little torch
12:41And serve it with kind of like a ponzu
12:43I really want the dish to be Japanese in flavour
12:45But almost like Greek in presentation
12:48Starting by butchering the chicken
12:51Traditionally, the Sukone is more the off-cuts
12:55Because they give a lot of flavour and texture
12:57To the, the overall dish
12:58The rice I'm going to sub out for a sushi rice
13:01I'm going to cook in a dashi
13:03So it still has that kombu-y, like, umami backbone to it
13:06Japanese, Greek is not really done much
13:10So I think it's quite inventive just by nature
13:12Greece and Japan couldn't be further from each other
13:15They're literally on the opposite ends of the world
13:18So I think if I can pull off a fusion of these dishes
13:21It'll really impress the judges
13:22Feels nice to be next to you, Emily
13:27Am I giving you a good vibe?
13:28Yeah
13:28I have a vibe, I keep vibing you then
13:31It's like we're cooking at home
13:33Mmm
13:33I love fusion and I'm really familiar with both Chinese and Korean cooking
13:38So thinking fusion I definitely want to play to my strengths
13:40Mmm, do I need another fillet? I think I should be fine
13:43Bro, it's enormous
13:45So today I'm going to do a fish that is filled with like a dumpling filling
13:50With flavours of South Korea
13:51With like a Chinese flavoured broth
13:54So the elements of the dish include like a kind of tofu vegetable filling
13:59And a steamed fish marinated in denjang which is a Korean soy bean paste
14:04With a like soy Shaoxing wine broth
14:07I'm hoping that the dish looks beautiful
14:08And that you also still get the two distinct flavours as well
14:11Chinese and Korean
14:12These are two cuisines that I'm really comfortable with
14:15And I'm hoping the judges love it
14:2045 minutes to go!
14:22Come on guys!
14:26Oh my god that already smells so good
14:27The lime leaves?
14:29Yeah
14:29Oh thanks
14:31So today I've chosen Italy and Thailand
14:34I'm going to be making a mango sticky rice arancini
14:37It's going to look like an arancini but it's going to have all the flavours of that Thai mango sticky
14:41rice
14:41Filling them with Thai flavours but using Italian techniques I think is pretty inventive
14:48I am going to do India and Italy today
14:51I'm going to make a rasam mussel soup
14:54So rasam is a South Indian vegetarian soup
14:58But I'm going to do it in the style of an Italian mussel soup with a little pizza on the
15:03side
15:03I've actually never made it with mussels or anything so we'll see
15:07I pick India and Mexico
15:10And the dish I'm making is a rasam ceviche
15:13Rasam is a sour soup from Southern India
15:17Typically tamarind
15:18I'm going to use pineapple and portlay to give it that sour base
15:23And then obviously ceviche is very Mexican
15:27So fusing those two ideas together today
15:30I'm doing America and Japan
15:32I went to America a couple years ago
15:35And I had this brownie and ice cream dish
15:37And it like was awful, it sucked
15:39And so I want to do it like really beautifully and elevated
15:42With like Japanese flavours
15:43More than just like a brownie and cream
15:45Like you would just like get at like a daggy restaurant somewhere in America
15:50How are you doing dirt?
15:52I'm inventing things
15:53Excellent
15:55I've got things started
15:56I've got my mince cooked
15:58And I've got my dough ready to go
16:00For my stuffed langos
16:03Next I'm putting in my lamb mince
16:05I might have made langos before
16:07But I've never stuffed a langos before
16:10So we're venturing into new territories today
16:14The most important thing is that this rises in the oil
16:17We want beautiful air pockets with the dough
16:22And it needs to have that crunch
16:26I've got my bread cooked
16:27I'm just figuring out the balance of flavour
16:29Okay, bye
16:30I feel like a langos is missing that freshness
16:33The pop of flavour that balances out all those spices
16:37Okay, let's see what we can do
16:39So I'm going to make my herb salad with fresh mint and parsley
16:44Carraway cabbage
16:45That goes on top of the langos
16:48Because we don't have long today
16:50I'm going to braise it first
16:51To speed up the prickling pro-
16:55To speed up the prickly
16:58Prickling?
16:59To speed up the prickling process
17:04Say that three times
17:06Shhh
17:07Mmm
17:08Yum
17:09Why does carraway always just smell so good?
17:15So my shoe bastries are done
17:19Oh, thank God
17:21And they look beautiful
17:22I'm really happy with them
17:26While my bastries are cooling in the fridge
17:29I'm starting on my matcha cream
17:31Matcha is a very strong green tea flavour
17:36And I don't want it to be overpowering
17:38So I need to be really careful
17:41Have you tested?
17:42Yes
17:43Have you tested?
17:44Tried to
17:45Yeah?
17:46Have you tested?
17:47Yeah
17:48Yeah
17:48It's good
17:49Happy?
17:50Yeah, it's really tasty
17:51Very matcha-y
17:52My matcha cream
17:53It's actually working out very well
17:55It's really bright and green
17:57The matcha flavour is quite profound
17:59But I don't think it's overpowering
18:01I also want to add a user element
18:03To balance it
18:04And add a little bit of tartness to the dish
18:06So pushing myself today
18:09I hope it's gonna hit the brief
18:10And I'm gonna avoid the pressure test
18:12Balance is absolutely everything in fusion
18:15You've only got 30 minutes to go
18:26I've got the broth cooking
18:28And I am stuffing the fish with the tofu filling
18:32And just about to steam that now
18:35The fish is marinated and the filling in
18:37Put it on the steamer and I get it cooking
18:41And in the meantime I'm working on the broth
18:43And trying to balance out that flavour
18:45The broth is quite subtle Chinese flavours
18:48So to make the distinction between the two cuisines
18:51I just hope that that fish has a lot of those punchy
18:54South Korean flavours
18:55I am just gonna back myself
18:57I back the flavours that I know
18:58Um
18:59And yeah
19:00Keep going
19:01Hey Jackie
19:02How you going?
19:03Hi
19:04Let's see where you're taking us
19:05Yes
19:05China
19:07And South Korea
19:09Yes
19:10I wanted to make sure that I play to two flavours
19:12That I know really well
19:13But I know the subtle differences between as well
19:16What I'm trying to do is basically a fish
19:19That is filled with like a dumpling filling in a broth
19:22I'm trying to do a fish that uses the punchy
19:26Some of the punchy flavours of Korea, South Korea
19:28Like the denjang and a bit of chilli
19:31Mixed with really subtle Chinese cooking
19:33Like the soy and the Shaoxing wine as well
19:36Okay
19:36So I am a little bit worried about the two cultures melding together
19:42My concern for you is how you make sure that those two cultures are clearly delineated
19:47Yeah
19:48Just make sure that you're delivering those flavours
19:51Yeah
19:52And the idea
19:53Yeah
19:53Very clearly
19:54Yeah
19:55You want to hold on to that pan as long as you possibly can
19:58Totally
19:58Yeah
19:59Yeah
20:00No I really appreciate that
20:01Yeah
20:01Alright
20:02Good luck Jackie
20:03Thank you
20:05I'm a little bit worried
20:06Oh dude
20:07There are a lot of elements in Chinese and Korean cooking which are really similar
20:11I think this is confusing
20:14I think I need to just take a moment and just refrain
20:17Really think about the decisions that I'm making today
20:22I really need to stay out of the confusion territory
20:26I think I just really need a pivot
20:28Yeah
20:36I'm really worried after the visit from Sophia and Poe that Chinese and Korean cooking are quite
20:43similar
20:45Change my country
20:46Yeah
20:46Yeah
20:48So I've decided to swap China for Italy
20:50Um
20:51I'm gonna listen to the judge today and make sure that I have a bit more of a distinct flavour
20:56in my dish
20:57Yeah
20:57I'm cooking the same dish but instead of Chinese I'm gonna have a more Italian European
21:02flavoured broth
21:03Um
21:04So I'm gonna do like a
21:05I guess
21:06I feel like fennel goes really well with fish and I'm gonna do like a fennel tomato-y type
21:10broth
21:10I know it's a risky move doing a change especially halfway through a cook but I want to prove to
21:16myself that I can
21:17I'm definitely hoping this keeps me out of elimination tomorrow
21:20I've got the pin and I just want to keep it as long as possible
21:26For today's around the world invention test
21:28I'm making a strawberry gazpacho with gelatin wax kingfish
21:36I've just tasted my gazpacho after straining it and it actually tastes very delicious
21:41The acidity of the tomato and capsicum and kind of the tartness of the strawberry has just all come out
21:47in one
21:47So I'm very excited for that one
21:49It's got kind of not too sweet not too tart but it's got this beautiful depth of flavour and it's
21:55like a bit different
21:56It actually tastes bad anyways
21:58Really?
21:59Yeah
21:59I'm surprised
22:00I was too
22:02But gazpacho is just one element on the plate
22:05Alrighty, trying to fill the fish
22:07And I need to make sure that all my flavours and all my techniques really nail and fuse well together
22:14Often when people do like kind of sashimi style or crudo style they'll use
22:18Lemon zest on the fish but I'm going to be using gelatin wax instead
22:22Now it has a very similar kind of flavour and kind of smell profile as lemon so I think it'll
22:28just work perfectly
22:29Okay guys 15 minutes to go
22:32The chillies
22:38Please remind me not to rub my eyes later on today
22:41So I am cooking
22:46From Argentina
22:48And Thailand
22:49I'm cooking empanada filled with a pork lab filling
22:53I've got Malaysia and Italy
22:55I'm trying to make a prawn sambal raviola
22:58With a prawn and coconut cream sauce
23:00So that's my little spin on it and hopefully yeah I can pull it off
23:05So today I'm using French and South Korean cuisine
23:09So I'm doing a steak frites with Korean flavours
23:13I've got Nigeria and China today
23:15Making the suya a gege bao
23:16Suya is a spicy kind of beef skewer
23:19Usually done over cold
23:20And I'm making the bao from scratch
23:21You know the Chinese steamed bun
23:24I want to modify it with some Nigerian flavours as well
23:29I'm super excited with how it's all going
23:31All the elements of my dish are looking good
23:34I need to start pushing to get my domates rolled
23:37I think what's really gonna invoke Japan in this dish
23:40Is swapping out the traditional grapevine leaves for shiso leaves
23:44For the wrappers for the domates
23:46So I'm grabbing as many of the biggest green shiso leaves I can
23:51So I can assemble
23:54My only concern is that the leaves might be a bit more fragile than your vine leaves traditionally
24:00I'm just hoping that they keep holding their shape while they steam
24:05The leaves are sort of changing colour
24:08Yeah, like I'm pretty happy with how they're coming along
24:11Keep cooking! Nine minutes to go!
24:15Oh dear lord!
24:18Which ones you serve?
24:21I'm tasting my dishes as I go
24:24I've probably eaten two langoste in this cook time
24:28But I'm not mad about it
24:30The flavours from both Hungary and Turkey are coming together
24:34But I need to make sure I've got the balance right
24:37Enough of every little element
24:38So every mouthful
24:39You get the Turkish
24:41You get the Hungarian
24:42It's coming together
24:43I'm just gonna keep tasting
24:44And get the balance right
24:46I'm happy with the flavours
24:48I feel like I've done both cuisines proud
24:50And I think it works
24:54Oh, she's good
24:59Ah!
25:00So my choux pastry is cool
25:02A piping creme pad inside of the choux pastry
25:06Okay!
25:08Then I'm cutting out little circles of that yuzu gel
25:12And I'm putting them on top of the pastry
25:16They look so great
25:19I'm just hoping that the choux pastries are cooked perfectly
25:22Because you never know
25:24Hopefully they love it
25:28So I've made my coffee cream
25:31And then I've got a coffee crumb in the oven
25:33Getting nice and golden
25:35And so now it's time to fry my doughnuts
25:38I'm just focusing on the frying right now
25:43Really want some nice brown colour
25:46Crispy on the outside, soft in the middle
25:48I've never done this before
25:49But they're looking pretty good
25:51The piping looks great
25:53They've held their shape
25:54So I'm really happy with them
25:56Lewis, how are you going?
25:58Good?
25:59Yeah?
26:01And as I'm glazing my doughnuts
26:03I can just smell this like burning smell
26:06And I'm thinking like
26:08Someone's definitely burning something over here
26:10Like, I would hate to be them
26:13And then it clicks
26:16Wow!
26:17That is really burnt
26:19My crumb is completely black
26:22It is so burnt
26:40I'm not the best feeling that my crumb is completely obliterated
26:49I'm definitely feeling worried
26:52My coffee cream doesn't have the strongest coffee flavour
26:55Because I toned it down for the coffee crumb
26:59Now I'm worried that there is like no coffee flavour on this dish
27:03And that all they're going to taste is condensed milk
27:05What I'm going to do is just toast off some hazelnuts
27:11And have that as a bit of a crunch element on my dish
27:14I'm just hoping that there's enough coffee flavour there now without that crumb
27:19Two minutes!
27:21Come on!
27:25Pretty happy with my dish
27:26I feel as though it looks like an anachini
27:29And flavours are tasting really really good
27:31They're definitely all Thai
27:33Mango sticky rice
27:35My brownies are coming together
27:37I'm just doing my yuzu curd at the moment
27:39I've just got to pay extra special attention to it
27:43I think I'm tracking okay
27:44It's adjusting flavours because I'm combining essentially things that normally would never go together
27:49It's always you think you have more time than you do and just rushing to get everything done
27:57I still haven't plated up my domates
27:58But all I've got to do is just brush them with a tare
28:01Hit them with a blowtorch
28:04And then finish off my sauce
28:05Which is just cracking an egg yolk into a little bowl
28:11I'm really happy with the outcome
28:14The domates look great
28:15They really remind me of having an actual domates
28:18So I'm really happy with that
28:19Okay guys! One minute left to go!
28:23Let's go! Come on!
28:25Wash!
28:27I've got to get the fish dumplings out of the steamer
28:30But they are so delicate
28:32They are very very crumbly
28:34She is very flaky
28:38It comes out and now I need to get that skin off
28:41Because I know the skin is just going to be tough if it stays on
28:45Shit
28:46But as I'm pulling the skin
28:47It's just not coming off how I want it to
28:50It's starting to fall apart
28:51I know it's super delicate
28:53So I just need to stop touching it
28:54We are arriving in Flamertown in 10
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30:38Todd, I was in Budapest and I ate a langosh and I found it quite plain.
30:45And I love this version of it.
30:50I really love the ratios that you used.
30:54You have treated this so sensitively and you have managed to delineate both cultures.
31:01Every little mouthful I can taste you've borrowed from each culture and it is quite distinct,
31:06which is amazing.
31:08I think you've done a great job and I had to really put on my poker face and just leave
31:13a few bites even though I just want to cram the whole thing in my mouth.
31:16It's a dish that is incredibly harmonious with both of the flavours.
31:21To be able to do that, you have to be well-travelled and have a great palate.
31:25I think you've done a really beautiful job of it.
31:29I am picking up what you're putting down here.
31:32Like fluffy, well-risen, caramelised, deep-fried bread.
31:39Yes, please.
31:41Stuffed with slightly spiced mince.
31:43I think you've just nailed this challenge in terms of making those two countries literal
31:48best friends.
31:49Mate, I think you have mastered this challenge.
31:52Great stuff.
31:52Good job.
31:54Good job.
31:55Good job.
31:56Good job.
31:57Good job.
31:59Good job.
31:59Lydia, you're next.
32:01I think you might have picked the most exotic combination, which was Argentina and Thailand.
32:07Yes, I've made an empanada and I've made a lab style filling for it and so I've called
32:14it an empan-laba.
32:20Fun idea and fun to eat.
32:24It was just such a surprising combination and it's worked.
32:29It's, it's a really great idea.
32:31Well done.
32:32Hot.
32:33I've done South Korea and France today.
32:36So I've done South Korea and steak fries.
32:39Great concept.
32:40The real star of this show is your Kimchi Bernays.
32:45Well done mate.
32:46Annabelle.
32:47I chose Japan and the USA.
32:51I have done a black sesame brownie.
32:54I think you have achieved everything you wanted to achieve with the flavours.
32:58Okay.
32:59The balance is fantastic.
33:00I think it's bloody delicious.
33:02I really like it.
33:04Alali, you couldn't have picked more different parts of the world.
33:07Yeah.
33:08Nigerian and China.
33:09So I've made you suya agage bao.
33:11I love that you packed so much flavour and heat into that meat.
33:15I feel myself developing a slight lisp because I'm still drooling from it as I try to speak.
33:19In terms of showcasing the meat, you absolutely did that.
33:23Panar.
33:24Yeah, Italy and Lebanon.
33:25I made an orange blossom panna cotta and then roasted figs with some buttered pine nuts.
33:32I think your choice of flavours is great.
33:35Your figs are fabulous, so well done.
33:38Next up, it's Jackie.
33:43I'm not feeling great about the dish.
33:46I'm concerned about the fish, the cook on it, the broth.
33:50So I'm nervous to hear what they're going to have to say.
33:57Jackie.
33:58Hi.
33:59Which countries did you pick?
34:00I picked South Korea and Italy.
34:03And what did you make?
34:04I've made a steamed fish with a tomato broth.
34:08Alright, Jackie, we're going to taste it.
34:16Maybe just peel that back.
34:18I think I have to because it's taking the fish apart too much.
34:23Or should I just use this?
34:25No, I think that's good.
34:43Jackie, when you were describing your dish at your bench and up here, I think we were
34:48all a little bit confused by it.
34:49I think you were confused by it as well.
34:51And I was really hoping that when we separated it out, cut it up, tasted it, that it would
34:57make more sense.
35:01But unfortunately, it's making even less sense.
35:04The broth is not heavily Italian.
35:07I think maybe because you pivoted as well, you sort of had to work with less time and a
35:16base that wasn't quite there to create something new.
35:19There's also problems technically with the dish.
35:21So obviously it's falling apart and the fish is very overcooked.
35:25The skin on the fish is really problematic as well.
35:28It's very, very thick and rum-free.
35:29Yeah.
35:30Sorry, Jackie.
35:31I think if you go, oh, I wonder if the judges will understand, the answer probably is it's
35:36the wrong dish for the challenge.
35:37And I feel like that that's just led to a plate of food that is kind of neither here
35:43or there.
35:45Thanks, Jackie.
35:46Appreciate it.
35:51Sofia, you look like you are a fortune teller.
35:56Oh, yes.
35:57Can you tell me in the future who's next?
35:59Can I have your palm?
36:00Yeah.
36:10I'm feeling really nervous.
36:12Like, as soon as they called my name, my heart is pumping and I wonder what Jean-Christophe is going
36:19to tell me.
36:21But you just never know how Jean-Christophe is going to react.
36:27I hope he's going to like it.
36:38Alley, you're not.
36:40What are your countries?
36:42My countries are France and Japan.
36:46wow so what have you made I made a shoe pastry filled with matcha white chocolate cream and
36:56yuzu topping well if the shoe fits I hope it does let's have a test
37:23wow I have to say what you've done is absolutely phenomenal the way you've combined those flavors
37:31together is just thank you it is extraordinary I'm still enjoying the test and the flavors in
37:39fact oh look over there look look that's for me well you could just finish the one on your plate
37:46first thank you so much this is absolutely perfect your shoe buns were beautiful and
37:56hollow crisp on the outside so you could fill it with plenty of that crampat which was so silky
38:02and also just the little yuzu veil very very clever that was just masterful
38:10you are a flavor queen and I'm really excited to see that from you in a dessert as well it's
38:17it's
38:17becoming very clear that it's not just your savory dishes or your desserts it's you as a whole package
38:24and this dish is the whole package as well thank you right yeah I just like oh my gosh I
38:33was I thought
38:34I was gonna have a heart attack servant shoe for John Kristoffen for you and yeah thanks so well well
38:41well done oh my gosh I am like having some sort of out-of-body experience with all this positive
38:50feedback it's almost like I don't believe it but it's just such an incredible thing I'm so happy we'd
39:00love to taste your dish next Vinnie you picked Thailand and Italy I have made you some mango sticky
39:08rice I don't see Vinnie I loved the idea of this but I think the rice being more on the
39:14risotto side is a
39:15bit mushy without the gelatinous nature of that sticky rice it kind of takes it away from being
39:21from Thailand man I have combined India and Mexico today and what you have in front of you is a
39:30rasam
39:31ceviche unfortunately with this dish there is next to no Indian in it the use of the chipotle it's just
39:39overpowered all of those beautiful spices Aaron you picked Malaysia and Italy yes I've made a prawn sambal
39:49ravioli your pasta work very well done but the problem is this sambal or the mix not cooked enough so
39:58it's a bit dry Petro I went Greek and Japan I made a creamy scordalia with a miso
40:08butter holy mackerel that is got some flavor going on and you get Greece and you get Japan
40:15but prawns are inconsistently cooked I could only eat the tail of mine and mate you know me sometimes
40:22if it's still swimming I'll eat it and that yeah great today I chose India and Italy I've done
40:30rasam mussel soup with anchovy and garlic pizza mussels are cooked really well but well I think you've
40:37made two tasty dishes I don't think you've been successful infusing them together seamlessly you're
40:43up next Casper I'm really happy with what I've been able to do but seeing some of the other people's
40:55fusion dishes it's not working I'm getting a little bit worried Casper which countries did you pick I
41:02picked Greece and Japan and I've done Sukune dolmato I've been to both Greece and Japan multiple times
41:10and I have never come across a Japanese dolmato yeah I am looking forward to tasting one
41:37um Casper I have a long list of things that I love about this dish um firstly the conception is
41:44very
41:45clever very clever um the fact that you've gone Greece and Japan I would never ever ever try and
41:53like fuse those two together but it makes so much sense here the filling was so juicy like for chicken
41:59mints you must have pounded some chicken skin and chicken fat in there because it is like so so
42:05juicy it's heaving with flavor which I think is great and I think you actually got the balance spot
42:10on well played well played thank you that is a dolmati through and through until you put it in your
42:18mouth and then it just takes you straight to Japan there's absolutely no question about it you
42:23actually exceeded my expectations on this one next up we'll go Luke
42:39I've got no idea what to expect from this tasting the flavor combo is pretty risky and if those flavors
42:44don't work seamlessly together I'm in strife I'm pretty nervous Luke this is what we end up with when you
42:52set
42:53out to create a dish that you can't even envisage yeah okay what do we go I had Spain and
43:01Australia
43:02yeah and I did a strawberry gazpacho so the Spanish inspired there and I paired it with like Australian
43:07natives and a basil oil and then like raw kingfish righto let's have a go I'm interested you have my
43:30attention are you in love in love with my dish no necessary there's a lot of little arts chef over
43:39there
43:40uh-huh no I wouldn't say you know I'm very single still working on eye contact at the moment Luke
43:50Luke Luke
44:03flavor I thought was fantastic I don't know if I changed much about it I thought it was beautiful
44:10in terms of the kind of interplay of the strawberry and the tomato and then combining that with the
44:15Gerald wax to give this kind of kaffir lime lemongrass acidity to it bloody genius like bloody genius I'm so
44:26proud of how far you're coming with tasting your food and your palate it's gone like through the roof
44:33in a very short space of time since you've been in this kitchen yeah it's a really lovely dish really
44:39refreshing really modern very accomplished dish for someone who was just kind of flying by the seat of his
44:58pet okay Lucy please I'm not feeling too confident about serving my dish to the judges my coffee crumb didn't
45:09get on
45:09the plate and that crumb was so crucial in providing that strong coffee hit I'm definitely concerned
45:30Lucy please tell us what are the two countries that you've chosen I chose France and Vietnam I made a
45:38Vietnamese iced coffee crawler with condensed milk glaze and a coffee cream okay we're gonna taste
46:02okay Lucy first presentation wonderful thank you for that nice and neat but in your dish
46:15it's a no-go your condensed milk I don't think there is enough your coffee cream is weak
46:25I haven't tested the nuts yet
46:32the nuts are raw
46:38I kind of wish that in like some crazy last minute rush you just drizzled condensed milk all
46:45over the top of it because I think it would have helped with the balance and it would have injected
46:49that Vietnamese element into a dish that's so desperately missing unfortunately I think today
46:54there's some people that have missed on the brief some people have missed on technique I I'm so sorry to
47:02say but I think unfortunately you've missed on both with this dish oh man shocked I am shocked yeah thank
47:11you guys thanks Lucy I completely messed up my execution and it's really hard because I really don't want to
47:20go into the elimination tomorrow but it's not looking good for me today's challenge was all about getting
47:29those creative juices flowing with an invention test some of you got it so so right Casper
47:39Dot
47:42Aliana
47:45all three of you smashed it nice work
47:51a few of you struggled today if I call your name please step forward
47:57Jackie
48:02Lucy
48:07Vinnie
48:11and
48:12Min
48:17unfortunately you guys will all be cooking in tomorrow's pressure test
48:22Jackie
48:22Jackie you are wearing an immunity pin so you got a lot to think about it tonight
48:28all four of you go away recharge and be ready to fight to keep your position in the competition
48:36tomorrow
48:37au revoir
48:39bonsoir
48:40hey everybody
48:40tomorrow night
48:42please welcome
48:43brashane
48:44call
48:46she's a force in fine dining
48:50it's pretty daunting
48:51brashane is very impressive
48:52today you'll be making my
48:59okay
49:00she's too bossy
49:01like what even is this
49:04it doesn't look real
49:06but in a pressure test it's what's on the inside that counts
49:12Oh, my God.
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