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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
04:46Ha ha
04:46Ha
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
04:53Yeah
04:56My name is Andy
05:01She's heavy
05:02Fusion
05:03I 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
05:41So I've decided to try and stuff my langos with a Turkish savory 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 but then also that sweetness
06:08I love the smell
06:10It makes sense in my head
06:12So let's see if it makes sense on the plate
06:15Mmm, strawberry
06:18Last invention test, I didn't exactly put my best foot forward
06:23Luke
06:24Chicken
06:25Would love a little bit more punch
06:28I would love a little bit more acidity
06:29I 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
07:00And it's going to be good fun
07:02Today I'm working with Australia and Spain
07:04I 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 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 a bit of a shake up
07:20So I'm fusing Australia into my gazpacho through using strawberries
07:25And I'm going to use, kind 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 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
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 if I can get the flavours right
07:51And kind of the idea behind it
07:53The judges will really see what's happening
07:55This is going to sway this
08:00It's either a match made in heaven
08:01Or it's going to be a disaster
08:05Oh my god, it's so nice working next to you
08:08Annabelle and Aliona fusion
08:09Yeah, this is an Aliona 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?
08:21I 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, making this choux pastry
08:41It's really hard
08:42Oh my gosh, I feel like I'm working out
08:44All 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
08:58Aliona, 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?
09:05Ah, so I just recently went to Japan with a friend
09:09Right
09:09And on one of the stops we had this really delicious matcha sweet treat
09:14Okay
09:15And I thought it would be really nice to put similar flavours into a choux
09:21And 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
10:07So, more?
10:09Yep
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
10:40So fun
10:43Invention 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
11:01So I'm just about to pipe it into little donut shapes
11:07And then I'm gonna fry the donuts
11:08Fill it with Vietnamese
11:10Coffee cream
11:11Condensed milk glaze
11:11And a coffee crumb
11:14My mum's Vietnamese
11:16And my dad's background is Australian
11:20It's not much to it
11:23It's pretty
11:24That's it
11:26So I love cooking Asian fusion style dishes
11:29I think that really relates to who I am
11:33Pretty happy with the cruller donut
11:36Nothing's gone wrong yet
11:38So 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
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 sukane dolmade
12:31Which 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
12:39And give it a little torch
12:41And serve it with kind of like a ponzu
12:42I 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 sukane is more the off-cuts
12:55Because they give a lot of flavour and texture
12:57To 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
13:25Feels 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
13:34I 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
13:41Do 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
14:06I'm hoping that the dish looks beautiful and that you also still get the two distinct flavours as well
14:11Chinese and Korean these are two cuisines that I'm really comfortable with and I'm hoping the judges love it
14:2045 minutes to go
14:2245 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
14:52I'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
15:04I've actually never made it with mussels or anything so we'll see
15:08I pick India and Mexico
15:10And the dish I'm making is a rasam ceviche
15:13Rasam is a sour soup from Southern India, typically tamarind
15:18I'm going to use pineapple and potlake 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
15:32I went to America a couple years ago and I had this brownie and ice cream dish and it like
15:38was awful
15:38It sucked and so I want to do it like really beautifully and elevated with like Japanese flavours
15:43More than just like a brownie and cream like you would just like get it like a daggy restaurant somewhere
15:48in America
15:50How are you doing dirt?
15:52I'm inventing things
15:53Excellent
15:54I've got things started, I've got my mince cooked
15:58And I've got my dough ready to go for my stuffed langos
16:03Next I'm putting in my lamb mince
16:05I might have made langos before but I've never stuffed a langos before
16:09So 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 breads cooked, I'm just figuring out the balance of flavour
16:29I 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 gonna 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, I'm gonna braise it first
16:51To 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
17:06Shhh
17:07Mmm, yum
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
17:22I'm really happy with them
17:26While my pastries are cooling in the fridge
17:28I'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
17:45Have you tested?
17:47Yeah
17:47And?
17:48Yeah, it's good
17:49Happy?
17:50Yeah, pretty tasty, very matcha
17:51My matcha cream, it'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 and 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
18:13Balance 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
18:40What?
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 South Korean flavours
18:56I'm just gonna back myself
18:57I back the flavours that I know
18:58Um, and yeah, keep going
19:02Hey Jackie, how you going?
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 that 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 that is filled with like a dumpling filling in a broth
19:22I'm trying to do a fish that uses the punchy, some 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, so
19:38I 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
19:48Just make sure that you're delivering those flavours
19:51Yeah
19:52And the idea
19:53Yeah
19:53Very clearly
19:54Yeah
19:55Yeah
19:55You want to hold on to that pan as long as you possibly can
19:58Totally
19:59Yeah
19:59Yeah, yeah
20:00No, I really appreciate that
20:01Yeah, yeah, yeah
20:02Good luck Jessie
20:03Thank you
20:05I'm a little bit worried
20:07Dude
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 to reframe, really think about the decisions that I'm
20:19making today
20:22I really need to stay out of the Confucian territory
20:26I think I just really need to pivot
20:36I'm really worried after the visit from Sofia and Poe that Chinese and Korean cooking are quite similar
20:45Change my country
20:46Yeah
20:48So I've decided to swap China for Italy
20:51I'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
21:14But I want to prove to myself 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
21:53But it's got this beautiful depth of flavour and it's like a bit different
21:56It actually tastes bad anyways
21:58Really?
21:59Yeah
21:59I'm surprised
22:00I was too
22:01But 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
22:20But 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
22:27So I think it'll just work perfectly
22:29Okay guys, 15 minutes to go
22:32Oh my god
22:33Quick
22:36The chillies
22:38Please remind me not to rub my eyes later on today
22:41So I am cooking
22:45From Argentina
22:47And 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
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
23:12I've got Nigeria and China today
23:15I'm making 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
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 ones you serve?
24:21I'm tasting my dish as I go
24:24I've probably eaten two langosts and it's 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, 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
25:00So my choux pastry is cool
25:02A piping creme pot inside of the choux pastry
25:06Okay!
25:08Then I'm cutting out little circles of the yuzu gel
25:11And I'm putting them on top of the pastry
25:16They look so great
25:18I'm just hoping that the choux pastries are cooked perfectly
25:22Because you never know
25:24Hopefully they'll 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
25:50But 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 burning smell
26:06And I'm thinking like
26:08Someone's definitely burning something over here
26:10I would hate to be them
26:13And then it clicks
26:15Awesome
26:15Whoa
26:17That is really burnt
26:19My crumb is completely black
26:22It is so burnt
26:26That is bad
26:28There is no saving that
26:38I've got five minutes left on the clock
26:40And my crumb is completely black
26:43It is so burnt
26:45I'm not the best feeling that my crumb is completely obliterated
26:49I'm definitely feeling worried
26:51My 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
27:10And 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
27:18Without that crunch
27:19Two minutes!
27:21Come on!
27:25Pretty happy with my dish
27:26I feel as though it looks like an anacini
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 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 10!
28:585!
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29:044!
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29:111!
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29:163!
29:172!
29:183!
29:193!
29:28The first dish we'd like to taste was cooked by
29:32Dot!
29:36We have Hungarian, we have Turkish, we have invention!
29:40This is new, I'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 mince
30:05And then I've done like a herb salad on top with mint, parsley and pickled caraway red cabbage
30:13So yeah, I think it does work
30:17Alright, we'll let you know
30:19Do!
30:19Very shortly
30:38Tot, I was in Budapest and I ate a langos and I found it quite plain
30:46And 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
31:10And I had to really put on my poker face and just leave a few bites
31:13Even 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
31:27Thank you
31:28I am picking up what you're putting down here
31:32Like fluffy, like well risen, caramelised, deep fried bread
31:39Yes please, stuffed with like slightly spiced mince
31:43Like I think you've just like nailed this challenge in terms of making those two countries like literal best friends
31:48Um, mate I think you have mastered this challenge
31:51Great stuff done
31:58Thank you
31:59Thank you
32:00Thank you
32:00Thank you
32:01Thank you
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 it an
32:15empanlaba
32:20Fun idea and fun to eat
32:23It was just such a surprising combination and it's worked
32:29It's a really great idea, well done
32:31Hot
32:32I've done South Korea and France today
32:35So I've done South Korean steak fruits
32:39Great concept
32:40The real star of this show is your kimchi bonnets
32:44Well done mate
32:46Annabelle
32:47I chose Japan and the USA
32:51I have done a black sesame brownie
32:53I 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, I really like it
33:04Alalia, 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
33:26I made an orange blossom panna cotta
33:29And then roasted figs with some buttered pine nuts
33:32I think your choice of flavours is great
33:34Your figs are fabulous, so well done
33:38Next up, it's Jackie
33:43I'm not feeling great about the dish
33:47I'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
33:58Which 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
34:47I think we were all 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
34:55Cut it out, cut it up, tasted it, that it would make more sense
35:00But unfortunately it's making even less sense
35:04The broth is not heavily Italian
35:06I think maybe because you pivoted as well
35:11You sort of had to work with less time
35:14And a 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
35:23And the fish is very overcooked
35:25The skin on the fish is really problematic as well
35:27It's very, very thick and run free
35:29Yeah, sorry Jackie
35:31I think if you go, oh I wonder if the judges will understand
35:34The answer probably is it's the wrong dish for the challenge
35:37And I feel like that that's just led to a plate of food
35:41That is kind of neither here or there
35:45Thanks Jackie
35:46Appreciate it
35:46Thank you
35:48Thank you
35:51Sophia, you look like you are a fortune teller
35:56Oh yes
35:56Can 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
36:14My heart is pumping
36:17And I wonder what Jean-Christophe is going to tell me
36:22But you just never know how Jean-Christophe is going to react
36:27I hope he's going to like it
36:31I think it's very, it's kind of a perfect world
36:36I don't know
36:36No, it's great
36:49I think it's really good and it's very good
36:52But I think it's really good
36:53And I think it's a good thing
36:54And it's really good
36:58But I think it's very good
37:00I think it's really fun
37:02I 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...
37:34It is extraordinary.
37:37I'm still enjoying the taste and the flavors.
37:39In fact, oh, look over there. Look, look, look.
37:42That's for me.
37:44You 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 shoe buns were beautiful and hollow.
37:56Crisp on the outside so you could fill it with plenty of that crampat,
38:01which was so silky.
38:02And also just the little yuzu veil.
38:05Very, very clever.
38:06That was just masterful.
38:09Thank you, Paul.
38:10You are a flavor queen,
38:12and I'm really excited to see that from you in a dessert as well.
38:16Oh, my God. Thank you.
38:17It's becoming very clear that it's not just your savory dishes
38:20or your desserts.
38:22It's you as a whole package.
38:24And this dish is the whole package as well.
38:27Oh, my gosh.
38:31Thank you, right?
38:31Yeah, I just like...
38:32Oh, my gosh, I was...
38:33I thought I was going to have a heart attack,
38:35serving two for John Kristoffen for you.
38:38And, um, yeah.
38:39Thank you so much. It's overwhelming.
38:41Well done.
38:42Well done.
38:44Oh, my gosh.
38:46I am, like, having some sort of out-of-body experience
38:49with all this positive feedback.
38:51It's almost like I don't believe it.
38:54But it's just such an incredible thing.
38:58I'm so happy.
39:00We'd love to taste your dish next.
39:02Vinny.
39:03You picked Thailand and Italy.
39:06I have made you some mango sticky rice addoncini.
39:09Vinny, I loved the idea of this.
39:11But I think the rice being more on the risotto side
39:15is a bit mushy.
39:16Without the gelatinous nature of that sticky rice,
39:19it kind of takes it away from being from Thailand.
39:23Min!
39:24I have combined India and Mexico today,
39:29and what you have in front of you is a rasam ceviche.
39:32Unfortunately, with this dish,
39:34there is next to no Indian in it.
39:36The use of the chipotle,
39:38it's just overpowered,
39:40all 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,
39:54the sambal or the mix is not cooked enough.
39:57So it's a bit dry.
39:59Petro!
40:01I 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.
40:21And 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
40:32with anchovy and garlic pizzette.
40:35Mussels are cooked really well,
40:36but while I think you've made two tasty dishes,
40:39I don't think you've been successful
40:40in 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
40:55not 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 dolmades.
41:07I've been to both Greece and Japan multiple times
41:10and I have never come across a Japanese dolmado.
41:14I am looking forward to tasting one.
41:38Um, Casper, I have a long list of things
41:41that I love about this dish.
41:42Um, firstly, the conception is very clever.
41:45Very clever.
41:47Um, the fact that you've gone Greece and Japan,
41:50I would never, ever, ever try and, like,
41:53fuse 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 dolmade through and through
42:16until you put it in your mouth
42:18and then it just takes you straight to Japan.
42:20There'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.
42:38I'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,
42:46I'm in strife.
42:48I'm pretty nervous.
42:50Luke, this is what we end up with
42:52when you set out to create a dish
42:53that you can't even envisage.
42:56Yeah.
42:57Okay.
42:57What have we got?
42:58I had Spain and Australia.
43:02Yeah.
43:02And I did a strawberry gazpacho,
43:04so the Spanish inspired there.
43:05And then I paired it with, like, Australian natives
43:07and a basil oil and then, like, raw kingfish.
43:11Righto.
43:11Let's have a go.
43:12I'm interested.
43:13You have my attention.
43:31Are you in love?
43:32In love with my dish?
43:35Uh...
43:36Not necessarily.
43:36There's a lot of little arts chef over there.
43:41No, I wouldn't say yeah.
43:42No.
43:43No, I'm very single.
43:45Still working on eye contact at the moment.
43:49Luke.
43:53Luke.
43:57Luke.
43:58I'm sorry.
44:01The flavour...
44:04I thought 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
44:13of the strawberry and the tomato
44:14and then combining that with the Gerald's wax
44:17to give this kind of kaffir lime lemongrass acidity to it...
44:22Bloody genius.
44:23like bloody genius I'm so proud of how far you're coming with tasting your food
44:30and your palate it's gone like through the roof in a very short space of time
44:35since 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
44:43just kind of flying by the seat of his pants
44:58okay Lucy please I'm not feeling too confident about serving my dish to the judges my coffee
45:08crumb 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 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
46:03okay Lucy first presentation wonderful thank you for that nice and neat but in your dish is a no go
46:18your condensed milk I don't think there is enough your coffee cream is weak I haven't tested the nuts yet
46:32the nuts are raw I kind of wish that in like some crazy last-minute rush you just drizzled condensed
46:44milk all over the top of it because I think it would have helped with the balance and it would
46:48have injected that Vietnamese element into a dish that's so desperately missing unfortunately I think
46:54today there's some people that have missed on the brief some people have missed on technique I I'm so
47:02sorry to say but I think unfortunately you've missed on both with this dish oh man shocked I am shocked
47:10yeah
47:10thank you guys thanks Lucy thanks I've completely messed up my execution and it's really hard because I really don't
47:20want to go into the elimination
47:21tomorrow but it's not looking good for me today's challenge was all about getting those creative juices flowing with an
47:32invention
47:32test some of you got it so so right Casper dot Aliana all three of you smashed it nice work
47:51a few of you struggled today if I call your name please step forward Jackie
48:02Lucy
48:07Vinnie
48:11and Min
48:17unfortunately you guys will all be cooking in tomorrow's pressure test Jackie you are wearing an
48:25immunity pin so you got a lot to think about it tonight all four of you go away recharge and
48:33be ready
48:33to fight to keep your position in the competition tomorrow tomorrow night she's a force in fine dining
48:50it's pretty daunting for Shane he's very impressive today you'll be making my
48:59sure bossy
49:01it doesn't look real but in a pressure test it's what's on the inside that counts
49:24it doesn't look real but it's looking good for a lot of people in the inside that count
49:25and
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