- 20 hours ago
Category
🛠️
LifestyleTranscript
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 worry need deja vu
04:38Deja vu
04:39Huh?
04:40Deja vu
04:40Oh, we don't want something to be seen before
04:42An obvious dish that we so much
04:44Yeah, yeah, yeah, yeah, yeah
04:47Well you expect me to speak English it'd be nice if you can sometimes try to speak French
04:52Un petit peu
04:54I'm Andy.
04:56My name is Andy.
05:02She's heavy.
05:03Fusion.
05:04I love fusion.
05:05I feel like I naturally just cook fusion all the time.
05:08But it can very quickly turn into confusion cooking.
05:12And that is something I am prone to.
05:14I 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,
05:24which is like a Hungarian street food that's a fried bread.
05:28And then I'm going to load that up with all of the Turkish flavours that I love.
05:32Fried bread.
05:33Who doesn't love fried bread?
05:34It's greasy.
05:35It's crunchy.
05:36That just is a dream to a team.
05:38Although I love a langos, it is very simple.
05:42So I've decided to try and stuff my langos with a Turkish savoury mince
05:47with beautiful Turkish spices.
05:49So I am bringing the turkey flavours 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.
06:13So let's see if it makes sense on the bite.
06:15Mmm, strawberry.
06:18Last invention test, I didn't exactly put my best foot forward.
06:22Uh, luke.
06:24Chicken.
06:25I would 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 luke 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.
06:47So 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 luke.
06:57I'm going to cook like luke.
06:58It's going to taste like luke.
07:00Uh, and it's going to be good fun.
07:02Today I'm working with Australia and Spain.
07:04Uh, I was drawn to these ones because I feel like I'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, I 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, uh, using strawberries.
07:25Now I'm going to use, kind of play that Australian seafood thing,
07:29do a bit of sashimi with the kingfish, pair it with a few Australian natives.
07:32So I'm going to use Geraldton wax, which is where I'm from, Geraldton.
07:35I think this dish is savoury, but 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, just 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 if I can get the flavours right and 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 or it's going to be a disaster.
08:05Oh my God, it's so nice working next to you.
08:08Annabelle and Alione fusion.
08:09Yeah, this is an Alione-Annabelle special.
08:12I'm feeling pretty good about my concept to make beautiful French choux pastry filled with some Japanese flavour.
08:19Where did I push?
08:21Oh, I don't know if I want salted butter.
08:22So the first thing I'm making is the choux pastry.
08:25I have to cook it as soon as possible because I'll need to cool it before I can fill it
08:30with my matcha cream.
08:32For the dough, I'm heating up some milk, some water, some butter and some flour.
08:38But, oh my gosh, making this choux pastry, it's really hard.
08:42Oh my gosh, I 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, so I really need to make sure I'm very focused.
08:58Alione, how are you?
08:59Hi, I'm good, how are you?
09:00Oh, tell me.
09:02Japan and France.
09:04France, yes.
09:04So tell me, what are you doing?
09:06Ah, so I just recently went to Japan with a friend.
09:09Right.
09:09And at one of the stops we had this really delicious matcha sweet treat.
09:15Okay.
09:15And I thought it would be really nice to put similar flavours into a choux.
09:20And then I'm gonna make yuzu gel or like a veil on top of the choux as well.
09:27So 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?
09:38Yeah, I really just started recently.
09:43Okay.
09:44And it's an invention test, so 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.
10:25Okay, guys.
10:27One hour to go.
10:28Come on.
10:30Allez allez!
10:30Oh, my gosh.
10:32Fire up.
10:33Ah.
10:35Wave it together.
10:39This is fun!
10:41So fun!
10:43Invention tests are all about creativity and especially today where the brief is fusion
10:48so we're combining two countries together.
10:50I am blending France and Vietnam and I'm making a French cruller doughnut with Vietnamese
10:56iced coffee inspired flavours.
10:58This is my choux pastry so I'm just about to pipe it into little doughnut shapes and then
11:08I'm gonna fry the doughnuts and fill it with Vietnamese coffee cream, condensed milk glaze
11:11and a coffee crumb.
11:15My mum's Vietnamese and my dad's background is Australian.
11:20There's not much to it.
11:23It's pretty.
11:24That's it.
11:26So I love cooking Asian fusion style dishes.
11:30I think that really relates to who I am.
11:33Pretty happy with the cruller doughnut.
11:36Nothing's gone wrong yet so that's a good sign.
11:40So I'm just working on my coffee crumb.
11:43The coffee crumb is really important to my dish because it needs to bring forward that
11:47coffee element.
11:48With Vietnamese iced coffee the coffee is really really strong because it needs to cut through
11:53that condensed milk.
11:55I'm hoping that my dish fits the brief so I'm really getting those like French techniques
12:00with that French doughnut and then those Vietnamese coffee flavours as well.
12:09No fish on the menu.
12:10No, not today.
12:11No fish on the menu.
12:12No, not today.
12:12You didn't get the memo about our fishing trip.
12:14Next time.
12:15I love invention tests.
12:17I think I'm quite creative.
12:19Fusion really excites me so 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 Sukune dolmade, which is like a 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 and give it a little torch and serve it
12:42with
12:42kind of like a ponzu.
12:43I really want the dish to be Japanese in flavour, but almost like Greek in presentation.
12:48Starting by butchering the chicken.
12:51Traditionally, the Sukune is more the off cuts because they give a lot of flavour and texture
12:57to the overall dish.
12:59The rice I'm going to sub out for a sushi rice.
13:01I'm going to cook in a dashi so it still has that kombu-y, like umami backbone to it.
13:07Japanese, Greek is not really done much, so 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, it'll really impress the judges.
13:25Feels nice to be next to you, Emily.
13:27Am I giving you a good vibe?
13:28Yeah.
13:29I have a vibe.
13:30I keep vibing you then.
13:31It's like we're cooking at home.
13:33Mmm!
13:34I love fusion and I'm really familiar with both Chinese and Korean cooking.
13:38So, thank you, fusion.
13:39I definitely want to play to my strengths.
13:41Mmm, do I need another fillet?
13:42I 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.
13:52With like a Chinese flavoured broth.
13:54So, the elements of the dish include like a kind of tofu vegetable filling and a steamed
14:00fish marinated in denjang, which is a Korean soy bean paste with a like soy Shaoxing wine broth.
14:06I'm hoping that the dish looks beautiful and that you also still get the two distinct flavours as well.
14:11Chinese and Korean.
14:13These are two cuisines that I'm really comfortable with and 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.
14:28The lime leaves?
14:29Yeah.
14:30Oh, 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 but I'm going to do it in the style of an Italian
15:00mussel soup with a little pizza on the side.
15:03I've actually never made it with mussels or anything so we'll see.
15:08I pick India and Mexico and the dish I'm making is a rasam ceviche.
15:14Rasam is a sour soup from southern India, typically tamarind.
15:19I'm going to use pineapple and portlet to give it that sour base.
15:23And then obviously ceviche is very Mexican so fusing those two ideas together today.
15:30I'm doing America and Japan.
15:33I went to America a couple of years ago and I had this brownie and ice cream dish and it
15:38like was awful.
15:39It sucked.
15:39And so I want to do it like really beautifully and elevated with like Japanese flavours more than just like
15:44a 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, I've got my mince cooked and I've got my dough ready to go for my stuffed
16:02langost.
16:03Next I'm putting in my lamb mince.
16:05I might have made langost before but I've never stuffed a langost before.
16:10So we're venturing into new territories today.
16:14The most important thing is that this rises in the oil.
16:18We want beautiful air pockets with the dough.
16:21Oh, it's hot.
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.
16:30I feel like a langost is missing that freshness.
16:33The pop of flavour that balances out all those spices.
16:37OK, 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 that goes on top of the langost.
16:48Because we don't have long today, I'm going to braise it first.
16:52To speed up the prickling pro-
16:55To speed up the prickling-
16:58Prickling?
16:59To speed up the pickling process.
17:04Say that three times.
17:07Yum.
17:09Why does carraway always just smell so good?
17:15So my shoe pastries are done.
17:19Oh, thank God.
17:21And they look beautiful.
17:23I'm really happy with them.
17:26While my pastries are cooling in the fridge, I'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, yeah.
17:46Have you tested?
17:47Yeah.
17:47And?
17:48Yeah, it's good.
17:49Happy?
17:50Yeah, it's really tasty. Very matcha-y.
17:52My matcha cream, it's actually working out very well.
17:55It's really bright and green.
17:57The matcha flavour is quite profound, but I don't think it's overpowering.
18:01I also want to add a user element to balance it and add a little bit of tartness to the
18:06dish.
18:06So, pushing myself today.
18:09I hope it's going to hit the brief and I'm going to avoid the pressure test.
18:13Balance is absolutely everything in fusion.
18:15You've only got 30 minutes to go!
18:26I've got the broth cooking and I am stuffing the fish with the tofu filling and just about to steam
18:33that 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 and trying to balance out that flavour.
18:46The broth is quite subtle Chinese flavours.
18:48So, to make the distinction between the two cuisines, I just hope that that fish has a lot of those
18:53punchy South Korean flavours.
18:56I'm just going to back myself, I back the flavours that I know.
18:59And, yeah, keep going.
19:02Hey Jackie, how are you going?
19:04Let's see where you're taking us.
19:05China and South Korea.
19:10I wanted to make sure that I play two flavours that I know really well, but I know the subtle
19:14differences between as well.
19:16What I'm trying to do is basically a fish that is filled with, like, a dumpling filling in a broth.
19:23I'm trying to do a fish that uses some of the punchy flavours of Korea, South Korea, like the denjang
19:29and a bit of chilli, mixed with really subtle Chinese cooking, like the soy and the Shaoxing wine as well.
19:36Okay.
19:37So, 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.
19:48Yeah.
19:49Just make sure that you're delivering those flavours.
19:52Yeah.
19:52And the idea.
19:53Yeah.
19:54Very clearly.
19:55Yeah.
19:55You want to hold on to that pan as long as you possibly can.
19:58Totally.
19:59Yeah.
20:00Yeah.
20:00No, I really appreciate that.
20:01Yeah.
20:02Alright.
20:03Good luck, Jessie.
20:05I'm a little bit worried.
20:07Oh, dude.
20:07There are a lot of elements in Chinese and Korean cooking which are really similar.
20:12I think this is confusing.
20:14I think I need to just take a moment and just to reframe, really think about the decisions that I'm
20:19making today.
20:21I really need to stay out of the confusion territory.
20:26I think I just really need to pivot.
20:36I'm really worried after the visit from Sophia and Poe that Chinese and Korean cooking are quite similar.
20:45Change my country.
20:46Yeah.
20:48So I decided to swap China for Italy.
20:52I'm going to listen to the judge today and make sure that I have a bit more of a distinct
20:55flavour in my dish.
20:57I'm cooking the same dish but instead of Chinese, I'm going to have a more Italian-European flavoured broth.
21:04So I'm going to do like a, I guess, I feel like fennel goes really well with fish and I'm
21:08going to do like a fennel-tomato-y type broth.
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.
21:57It actually tastes bang 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 lemon zest on the fish.
22:21But I'm going to be using gelatin wax instead.
22:23Now 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.
22:32Oh my god.
22:34Quick.
22:36The chillis.
22:38Please remind me not to rub my eyes later on today.
22:41So I am cooking from Argentina and Thailand.
22:49I'm cooking an empanada filled with a pork lab filling.
22:53I've got Malaysia and Italy.
22:55I'm trying to make a prawn sambal raviola with a prawn and coconut cream sauce.
23:01So 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.
23:15I'm making the suya a gege bao.
23:17Suya is a spicy kind of beef skewer, usually done over cold.
23:20And I'm making the bao from scratch.
23:22You 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 is swapping out
23:42the 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
23:57than 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.
24:12Keep cooking! Nine minutes to go!
24:15Oh, dear Lord!
24:18Which lunch are served?
24:21I'm tasting my dish 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.
24:39So every mouthful, you get the Turkish, you get the Hungarian.
24:42It's coming together.
24:43I'm just gonna keep tasting and get the balance right.
24:46I'm happy with the flavours.
24:48I feel like I've done both cuisines proud.
24:51And I think it works.
24:54Oh, she's good.
24:59Ah!
25:00So my shoo pastry is cool.
25:03A piping creme pot inside of the shoo pastry.
25:06Okay.
25:07Then 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 shoo pastries are cooked perfectly.
25:22Because you never know.
25:24Hopefully they'll love it.
25:28So I've made my coffee creme.
25:31And then I've got a coffee crumb in the oven getting 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, but 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, I can just smell this, like, burning smell.
26:06And I'm thinking, like, someone's definitely burning something over here.
26:10Like, I would hate to be them.
26:13And then it clicks.
26:16Whoa.
26:17Oh, that is really burnt.
26:19My crumb is completely black.
26:22It is so burnt.
26:26That is bad.
26:27There is no saving that.
26:38I've got five minutes left on the clock and my crumb is completely black.
26:43It is so burnt.
26:45Not the best feeling that my crumb is completely obliterated.
26:50I'm definitely feeling worried.
26:51My coffee cream doesn't have the strongest coffee flavour because I toned it down for the
26:58coffee crumb.
26:59Now I'm worried that there is, like, no coffee flavour on this dish and that all they're going
27:04to taste is condensed milk.
27:05What I'm going to do is just toast off some hazelnuts and have that as a bit of a crunch
27:12element on my dish.
27:14I'm just hoping that there's enough coffee flavour there now without that crunch.
27:19Two minutes!
27:21Come on!
27:25Pretty happy with my dish.
27:26I feel as though it looks like an anacini and 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
27:49go together.
27:50It's always you think you have more time than you do and you're just rushing to get everything
27:54done.
27:57I still haven't plated up my domates, but all I've got to do is just brush them with
28:01a tare, hit them with a blowtorch, and then finish off my sauce, which is just cracking
28:06an egg yolk into a little bowl.
28:11I'm really happy with the outcome.
28:14The domates look great.
28:16They really remind me of having an actual domate, so I'm really happy with that.
28:20Okay, guys.
28:21One minute left to go!
28:23Let's go!
28:23Come on!
28:25Wash!
28:27I've got to get the fish dumplings out of the steamer, but 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 because I know the skin is just going
28:42to be tough if it stays on.
28:45Shit.
28:46But as I'm pulling the skin, it's just not coming off how I want it to.
28:50It's starting to fall apart.
28:51I know it's super delicate so I just need to stop touching it.
28:54We are arriving in Flamertown in ten!
28:59Five, eight, seven, six, five, four, three, two, one!
29:07That is it!
29:14Good, good, good, good.
29:15Yum!
29:17You're happy?
29:17You've given it a lot, hey?
29:18Exactly, yeah.
29:20Exactly what I wanted.
29:22Good job.
29:22We'll see.
29:23It's so good!
29:24Good job, guys.
29:27The first dish we'd like to taste was cooked by Dot.
29:36We have Hungarian, we have Turkish, we have invention.
29:40This is new.
29:41I've never seen this before.
29:43I'm happy with what I've made and hopefully the judges love it too.
29:48Wow.
29:51Hello Dot.
29:52Hi.
29:53Which countries did you pick?
29:54I picked Turkey and Hungary.
29:57So we have a langos which is a fried Hungarian bread and I've stuffed it with a Turkish lamb
30:03mints and then I've done like a herb salad on top with mint, parsley and pickled caraway
30:12red cabbage.
30:13So yeah, I think it does work.
30:17All right.
30:18We'll let you know.
30:19Do.
30:19Very shortly.
30:20Yeah.
30:39Dot, I was in Budapest and I ate a langos and I found it quite plain.
30:45And I love this version of it.
30:49Yay!
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.
31:15It'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.
31:28I am picking up what you're putting down here.
31:32Yay!
31:34Fluffy, well risen, caramelised, deep fried bread.
31:39Yes please.
31:40Stuffed 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.
31:51Great stuff done.
31:53Good stuff.
31:59Lydia, you're next.
32:01I think you might have picked the most exotic combination, which was Argentina and Thailand.
32:07Yes, I 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 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.
32:44Well 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, okay?
32:59The balance is fantastic.
33:00I think it's bloody delicious.
33:02I really like it.
33:04Olale, you couldn't have picked more different parts of the world, yeah?
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.
33:23Hannah.
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.
34:08Right, 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.
34:52And 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
35:15a base 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 run for me.
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.
35:51Sophia, 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?
36:00Yep.
36:03Alena.
36:10I'm feeling really nervous.
36:12Like as soon as they called my name, my heart is pumping.
36:17And I wonder what Jean-Christophe is going to tell me.
36:21But you just never know how Jean-Christophe is going to react.
36:26I hope he's going to like it.
36:38Alena, what are your countries?
36:42My countries are France and Japan.
36:45Wow.
36:47So what have you made?
36:49I made a choux pastry filled with matcha white chocolate cream and yuzu topping.
36:58Well, if the choux fits.
37:01I hope it does.
37:04Let's have a test.
37:21Wow.
37:24I have to say what you've done is absolutely phenomenal.
37:29The way you've combined those flavors together is just...
37:35It is extraordinary.
37:37I'm still enjoying the taste and the flavors.
37:39In fact, oh, look over there.
37:41Look, look, look.
37:42That's for me.
37:44Well, you could just finish the one on your plate first.
37:49Thank you so much.
37:51Thank you so much.
37:51This is absolutely perfect.
37:54Your choux buns were beautiful and hollow, crisp on the outside, so you could fill it with plenty of that
38:00crampat, which was so silky.
38:02And also just the little yuzu veil.
38:06Very, very clever.
38:06That was just masterful.
38:10You are a flavor queen, and I'm really excited to see that from you in a dessert as well.
38:16Oh, my God.
38:17It's becoming very clear that it's not just your savory dishes or your desserts.
38:22It's you as a whole package, and this dish is the whole package as well.
38:27Oh, my gosh.
38:31Yeah, I just like, oh, my gosh, I was...
38:33I thought I was going to have a heart attack serve and chew for John Kristoff and for you.
38:38And, yeah, thank you so much.
38:40It's overwhelming.
38:41Well done.
38:42Very good.
38:44Oh, my gosh.
38:45I am, like, having some sort of out-of-body experience with all this positive feedback.
38:51It's almost like I don't believe it, but it's just such an incredible thing.
38:58I'm so happy.
39:00We'd love to taste your dish next.
39:02Vinny, you picked Thailand and Italy.
39:06I have made you some mango sticky rice addoncini.
39:09Vinny, I loved the idea of this, but I think the rice being more on the risotto side is a
39:15bit mushy.
39:15Without the gelatinous nature of that sticky rice, it kind of takes it away from being from Thailand.
39:23Min!
39:24I have combined India and Mexico today, and what you have in front of you is a rasam ceviche.
39:31Unfortunately, with this dish, there is next to no Indian in it.
39:37The use of the chipotle, it's just overpowered all of those beautiful spices.
39:42Aaron, you picked Malaysia and Italy.
39:47Yes.
39:48I've made a prawn sambal ravioli.
39:50Your pasta work very well done.
39:53But the problem is, the sambal or the mix is not cooked enough.
39:57So it's a bit dry.
39:59Petro!
40:00I went Greek and Japan.
40:03I made a creamy scordalia with a miso butter.
40:09Holy mackerel that is, got some flavour going on.
40:12And you get Greece and you get Japan.
40:16But, prawns are inconsistently cooked.
40:19I could only eat the tail of mine, and mate, you know me.
40:22Sometimes if it's still swimming, I'll eat it.
40:24And that, yeah.
40:26Great.
40:27Today I chose India and Italy.
40:29I've done rasam mussel soup with anchovy and garlic pizzette.
40:35Mussels are cooked really well, but while I think you've made two tasty dishes,
40:39I don't think you've been successful in fusing them together seamlessly.
40:42You're up next, Casper.
40:49I'm really happy with what I've been able to do.
40:53But seeing some of the other people's fusion dishes not working,
40:56I'm getting a little bit worried.
41:00Casper, which countries did you pick?
41:02I picked Greece and Japan.
41:04And I'd done sakune dolmares.
41:07I've been to both Greece and Japan multiple times,
41:10and I have never come across a Japanese dolmato.
41:14I am looking forward to tasting one.
41:38I have a long list of things that I love about this dish.
41:42Firstly, the conception is very clever.
41:45I have a long list of things that I love about this dish.
41:45Very clever.
41:47The fact that you've gone Greece and Japan,
41:50I would never, ever, ever try and, like, fuse those two together.
41:54But it makes so much sense here.
41:56The filling was so juicy.
41:58Like for chicken mince,
42:00you must have pounded some chicken skin and chicken fat in there
42:03because it is, like, so, so juicy.
42:06It's heaving with flavour, which I think is great.
42:08And I think you actually got the balance spot on.
42:11Well played.
42:12Well played.
42:14That is a dolmati, through and through,
42:17until you put it in your mouth
42:18and then it just takes you straight to Japan.
42:21There's absolutely no question about it.
42:23You actually exceeded my expectations on this one.
42:25Well done.
42:32Next up, we'll go Luke.
42:39I've got no idea what to expect from this tasting.
42:41The flavour combo is pretty risky.
42:43And if those flavours don't work seamlessly together, I'm in strife.
42:48I'm pretty nervous.
42:50Luke, this is what we end up with when you set out to create a dish that you can't even
42:55envisage.
42:56Yeah.
42:57Okay.
42:57What do we got?
42:58I had Spain and Australia.
43:02Yeah.
43:02And I did a strawberry gazpacho, so the Spanish inspired there.
43:05And I paired it with, like, Australian natives and a basil oil and then, like, raw kingfish.
43:11Righto. Let's have a go.
43:12I'm interested.
43:13You have my attention.
43:29You have my attention.
43:31Are you in love?
43:32In love with my dish?
43:34Uh...
43:35Oh.
43:36Not necessarily.
43:37There's a lot of little arts chef over there.
43:40Uh-huh.
43:41Uh, no, I wouldn't say yet.
43:42No.
43:43No, I'm very single.
43:45Still working on eye contact at the moment.
43:49Luke.
43:53Luke.
43:57Luke.
44:02Flavour.
44:04I thought it was fantastic.
44:06I don't know if I'd change much about it.
44:08I thought it was beautiful in terms of the kind of interplay of the strawberry and the tomato.
44:14And then combining that with the Geraldton wax to give this kind of kaffir lime lemongrass acidity to it.
44:21Bloody genius.
44:23Like, bloody genius.
44:25I'm so proud of how far you're coming with tasting your food and your palate.
44:31It's gone, like, through the roof in a very short space of time since you've been in this kitchen.
44:37Yeah, it's a really lovely dish.
44:38Really refreshing.
44:40Really modern.
44:41Very accomplished dish.
44:42For someone who was just kind of flying by the seat of his pants.
44:48Well done.
44:49Well done.
44:52Well done.
44:58Okay.
44:59Lucy, please.
45:03I'm not feeling too confident about serving my dish to the judges.
45:07My coffee crumb didn't get on the plate and that crumb was so crucial in providing that strong coffee hit.
45:17I'm definitely concerned.
45:30Lucy, please tell us, what are the two countries that you've chosen?
45:35I chose France and Vietnam.
45:37I made a Vietnamese iced coffee crawler with condensed milk glaze and a coffee cream.
45:45Okay, we're going to taste.
46:02Okay, Lucy.
46:05First presentation, wonderful.
46:09Thank you for that.
46:11Nice and neat.
46:13But in your dish, it's a no go.
46:18your 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 over the
46:45top of it because i think it would have helped with the balance and it would have injected that
46:49vietnamese element into your 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
47:02to say but i think unfortunately you've missed on both with this dish oh man shocked i am shocked
47:10yeah thank you guys thanks lucy thanks i've completely messed up my execution and it's
47:18really hard because i really don't want to go into the elimination tomorrow but it's not looking good
47:24for me today's challenge was all about getting those creative juices flowing with an invention test
47:33some of you got it so so right casper dot aliana
47:45all three of you smashed it nice work
47:51a few of you struggled today if i call your name please step forward jackie
48:06lucy
48:07vinnie
48:11and min
48:17unfortunately you guys will all be cooking in tomorrow's pressure test
48:23jackie you are wearing an immunity pin so you've got a lot to think about it tonight
48:29all four of you go away recharge and be ready to fight to keep your position in the competition
48:36tomorrow
48:38au revoir bonsoir
48:40hey everybody
48:41tomorrow night please welcome roshane kong
48:46she's a force in fine dining it's pretty daunting roshane is very impressive today you'll be making mine
48:59you'll be making mine
49:00shoo bossy
49:02like what even is this it doesn't look real but in a pressure test it's what's on the inside that
49:14you
49:14this será
49:14is
49:14is
49:14is
49:14is
49:15is
49:15Oh, my God!
Comments