- 7 hours ago
MasterChef Australia - Season 18 Episode 18 -
Invention Test: Fusion
tele: https://t.me/TopFilmUSA1
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Invention Test: Fusion
tele: https://t.me/TopFilmUSA1
#film#shows#usa#usashows#hot#filmhot
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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
01:01Mixed reviews on their faces
01:05Gasper 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
01:38Sings of both countries
01:41Annabelle, how are you feeling today?
01:43Good
01:46I love fusion dishes eat them
01:50Creating them I'm like
01:52Kind 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
02:21I thought we said
02:22Throw clarity to the wind
02:24Yeah
02:25Let'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
02:32You have 75 minutes and full access to the pantry and garden
02:37Show us what you're creatively capable of because the bottom four dishes will be going into tomorrow's pressure test
02:46Where 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
02:56Get ready to pick up your postcards because your time start now
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
03:20U.S. Have such good food
03:22Dahlia Dahlia
03:27That's a big fishing big fish. Oh my god. I love the theme of this week
03:33I think it's my favorite theme so far around the world is amazing because I've
03:37Traveled to a lot of places that were so inspiring. I'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 gonna package it up and put it in shoe pastry with
03:55Yuzu
03:57Veil so all the flavors for my dish is coming from Japan and
04:01Then France is going to bring technique with the beautiful shoe pastry. I feel like that's gonna be great
04:07I I just need to bring it all together. So
04:11Yeah, I'm gonna have to push it now. I
04:14Love this challenge you could do absolutely anything with this one
04:18And 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 a technique from one country
04:24and flavors from another
04:26It gives it clarity and I think that yeah, that's what we're kind of looking for on the flip side
04:31of that
04:31If we get confusion, we're looking for the bottom four to go into tomorrow's pressure test
04:36And we don't want any deja vu
04:38Deja vu
04:40Deja vu
04:40Deja vu
04:41Oh, we don't want something to be seen before
04:42An obvious dish
04:43Oh, yeah
04:46Well, 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, je veux m'en faire l'indie
04:55Yeah
04:56My name is Annie
05:02She's heavy
05:03Fusion, I 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
05:27And 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?
05:34It's greasy, it's crunchy
05:36That just is a dream to a teen
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 flavors to Hungary
05:54I'm going to add cumin, coriander, a little bit of paprika
05:59And currants for that sweetness
06:01Because I feel like Turkish food has that beautiful dance
06:04Between that flavoursome spice, but then also that sweetness
06:08I love the smell
06:10It makes sense in my head
06:13So 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
06:22Uh, 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 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
06:53My 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
07:00And 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
07:15I 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
07:21So I'm fusing Australia into my gazpacho through using strawberries
07:25And I'm going to use, kind of play that Australian seafood thing
07:29Do 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 if I can get the flavours right
07:51And kind of the idea behind it
07:53The judges will really see what's happening
07:56It's missing me to sway this
08:00It's either a match made in heaven
08:02Or it's going to taste a disaster
08:05Oh my god, it's so nice working next to you
08:07Annabelle 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
08:19Where did I put it?
08:21Oh, I don't know if I want salt or 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
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
08:54So I really need to make sure I'm very focused
08:58Alayuna, how are you?
08:59Hi, I'm good, how are you?
09:00Oh, tell me
09:02Japan and France
09:03France
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 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 shoe
09:20And then I'm gonna make yuzu gel or like a veil on top of the shoe 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?
09:39Yeah, 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 shoe pastries are cooked perfectly
10:00Because I'm gonna be serving them to Jean-Christophe
10:04It can't be humid, yes?
10:06Sorry?
10:07It can't be too humid
10:08So, more?
10:09Yeah
10:15Oh
10:25Okay, guys
10:26One hour to go
10:28Come on
10:29All right, all right
10:30Oh my gosh
10:31Far out
10:33Ah
10:34Leave it together
10:39This is fun
10:40So fun
10:43Invention test are all about creativity
10:45And especially today
10:46Where 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 doughnut
10:55With Vietnamese iced coffee inspired flavours
10:58Um, this is my choux pastry
11:00Um, so I'm just about to pipe it into little
11:05Doughnut shapes
11:07And then I'm gonna fry the doughnuts
11:09And fill it with Vietnamese coffee cream
11:11Condensed milk glaze
11:12And a coffee crumb
11:15My 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, I love cooking Asian fusion style dishes
11:29I think that really relates to who I am
11:33Pretty happy with the cruller doughnut
11:35Um, 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
11:46Because it needs to bring forward that coffee element
11:48With Vietnamese iced coffee
11:50The coffee is really really strong
11:52Because it needs to cut through that condensed milk
11:55I'm hoping that my dish fits the brief
11:58So I'm really getting those like French techniques
12:00With that French doughnut
12:01And 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 chess
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 Sukune 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
12:43I 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 Sukune 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
13:07Japanese, 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 each other
13:25Feels nice to be next to you, Emily
13:27Can I give you a good vibe?
13:28Yeah
13:29I have a vibe, I keep vibing you then
13:31Like we're cooking at home
13:34I love fusion
13:35And I'm really familiar with both Chinese and Korean cooking
13:38So, thinking fusion
13:39I definitely want to play to my strengths
13:41Mmm, do I need another fillet?
13:43I 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
14:03Which 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
14:13These 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
14:28The 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
14:39But it's going to have all the flavours of that Thai mango sticky rice
14:41Filling them with Thai flavours but using Italian techniques
14:44I 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
15:02With a little pizza on the side
15:03I've actually never made it with mussels or anything
15:06So 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
15:19I'm going to use pineapple and port lay
15:21To give it that sour base
15:23And then obviously ceviche is very Mexican
15:27So using 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
15:39It sucked
15:39And so I want to do it like really beautifully and elevated
15:42With like Japanese flavours
15:44More than just like a brownie and cream
15:45Like you would just like get it like a daggy restaurant somewhere in America
15:50How are you doing good?
15:52I'm inventing things
15:53Excellent
15:55I've got things started
15:56I've got my mints cooked
15:58And I've got my dough ready to go for my stuffed langost
16:03Next I'm putting in my lamb mints
16:05I might have made langost before
16:07But I've never stuffed a langost before
16:09So 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
16:22And it needs to have that crunch
16:26I've got my bread cooked
16:27I'm just figuring out the balance of flavour
16:30Okay, bye
16:30I feel like a langost 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 langost
16:48Because we don't have long today I'm going to braise it first
16:51To speed up the prickling pro
16:54To speed up the prickling
16:58Prickling?
16:59To speed up the pickling process
17:04Say that three times
17:07Shhh
17:08Yum
17:09Why does carraway always just smell so good?
17:15So my shoe pastries are done
17:20Oh, thank God
17:21And they look beautiful
17:22I'm really happy with them
17:26While my pastries are cooling in the fridge
17:29I'm starting on my matcha cream
17:32Matcha 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
17:47And?
17:48Yeah, it's good
17:49Happy?
17:50Yeah, it's really tasty, very matcha
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
17:59But I don't think it's overpowering
18:01I also want to add a user element to 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 and 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 and 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
19:00And yeah, keep going
19:01Hey Jackie, how you going?
19:04Let's see where you're taking us
19:05Yes
19:05China
19:08And South Korea
19:09Yes
19:10Yes
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
19:29Like the denjang and a bit of chilli mixed with really subtle Chinese cooking
19:33Like in 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
19:48Yeah
19:48Just make sure that you're delivering those flavours
19:51Yeah
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
19:59Yeah
20:00No, I really appreciate that
20:01Yeah
20:02Alright
20:02Good luck Jessie
20:03Thank you
20:05I'm a little bit worried
20:06Oh dude
20:08There 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
20:27I think I just really need to pivot
20:36I'm really worried after the visit from Sofia and Po that Chinese and Korean cooking are quite similar
20:45Change my country
20:46Yeah
20:47Yeah
20:47Yeah
20:47Yeah
20:48So I've 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
20:56flavour 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 tomatoey type broth
21:11I 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
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
22:02But gazpacho is just one element on the plate
22:05All righty
22:06It's time 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
22:22Now 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 chillis
22:39Please 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 with a prawn and coconut cream sauce
23:00So that's my little spin on it and hopefully yeah I can pull it off
23:06So today I'm using French and South Korean cuisine
23:09So I'm doing a steak frites with Korean flavours
23:13I've gone to Nigeria and China today
23:15Making 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
23:41Is swapping out the traditional grapevine leaves for shiso leaves
23:45For the wrappers for the domates
23:47So 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!
24:18I'm trying to 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
24:39So every mouthful
24:40You 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
24:51And I think it works
24:54Oh, this is good
25:00So my choux pastry is cool
25:03A piping creme pot inside of the choux pastry
25:06Okay!
25:08Then I'm cutting out little circles of the 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'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
25:47Soft 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
25:56Luz, how are you going?
25:58Good
25:59Yeah?
26:01And as I'm glazing my doughnuts
26:03I can just smell this like burning sound
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
26:16Whoa
26:17That 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
26:40And my crumb is completely black
26:43It is so burnt
26:45Not 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
27:10And 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
27:17Without that crumb
27:19Two minutes
27:20Come 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
27:46Because I'm combining essentially things that normally would never go together
27:50It's always you think you have more time than you do
27:53And you're just rushing to get everything done
27:57I still haven't plated up my domates
27:59But all I've got to do is just brush them with the tare
28:01Hit them with the blowtorch
28:04And then finish off my sauce
28:06Which is just cracking an 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 domates
28:18So I'm really happy with that
28:19Okay guys
28:20One minute left to go
28:23Let's go
28:23Come on
28:25Watch
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
28:39And 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
28:55We are arriving in Flamertown in ten
28:58Five
28:59Eight
29:00Seven
29:01Six
29:02Five
29:04Four
29:04Three
29:05Two
29:06One
29:07Five
29:07Five
29:08That is it
29:12Good
29:14Good
29:15Good
29:15Yum
29:16Great
29:17You're giving it a lot
29:18Exactly
29:19Yeah
29:20Exactly what I wanted
29:21Good job
29:22We'll see
29:23It's so good
29:24Good job guys
29:28The 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. 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.
29:53Hi.
29:53Which countries did you pick?
29:54I picked turkey and Hungary.
29:57So we have a langos which is a fried Hungarian bread
30:01and I've stuffed it with a Turkish lamb mince.
30:05And then I've done like a herb salad on top with mint, parsley
30:10and pickled caraway red cabbage.
30:13So yeah, I think it does work.
30:17Alright, we'll let you know.
30:19I do.
30:19Very shortly.
30:39Tot, I was in Budapest and I ate a langos and I found it quite plain.
30:45And I love this version of it.
30:49Um, I really love the ratios that you've used.
30:55You 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, which 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 even though I just
31:14want 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.
31:26I think you've done a really beautiful job of it.
31:29I am picking up what you're putting down here.
31:32Like fluffy, like well risen, caramelised, deep fried bread.
31:39Uh, yes please.
31:41Stuffed 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.
31:49Um, mate, I think you have mastered this challenge.
31:52Great stuff.
31:52Good job.
31:54Good job.
31:55Good job.
31:57Good job.
31:59Good job.
32:00Lydia, 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.
32:14And so I've called it an empan-laba.
32:16Ha ha ha ha ha ha ha ha!
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.
32:32Cut.
32:33I've done South Korea and France today.
32:36So I've done South Korean steak fries.
32:39Great concept.
32:41The real star of this show is your kimchi burn-aise.
32:45Well done, mate.
32:47Annabelle!
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.
33:01I think it's bloody delicious. I really like it.
33:05Olali, 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.
33:14I feel myself developing a slight lisp because I'm still drooling from it as I try to speak.
33:20In terms of showcasing the meat, you absolutely did that.
33:23Hannah!
33:24Yeah, Italy and Lebanon.
33:26I 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.
33:47I'm concerned about the fish, the cook on it, the broth.
33:51So 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.
34:19I 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 all a little
34:49bit confused by it.
34:50I 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 make
34:57more sense.
35:01But unfortunately, it's making even less sense.
35:05The broth is not heavily Italian.
35:06I think maybe because you pivoted as well, you sort of had to work with less time and a base
35:16that 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 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 the wrong
35:36dish for the challenge.
35:38And I feel like that that's just led to a plate of food that is kind of neither here or
35:43there.
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.
36:04Aljona.
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.
36:22But you just never know how Jean-Christophe is going to react.
36:27I hope he's going to like it.
36:38I don't know.
36:40Yeah.
36:52You're welcome to join the solid New Zealand.
36:56You're welcome.
36:57It's coming to us.
36:59Thank you for joining us today.
37:00I bet you are, and we can make yourикс cookies.
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 flavours together, it's just...
37:35It is extraordinary.
37:37I'm still enjoying the taste and the flavours.
37:40In 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 bands 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 flavour queen,
38:12and I'm really excited to see that from you in a dessert as well.
38:17Oh, my God. Thank you.
38:17It's becoming very clear that it's not just your savoury 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.
38:31Yeah, I just like, oh, my gosh.
38:33I thought I was going to have a heart attack.
38:35Serve and chew for John Kristoffen for you.
38:39And, um, yeah.
38:40Thank you so much.
38:41It's overwhelming.
38:42Well 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, you picked Thailand and Italy.
39:06I have made you some mango sticky rice addoncini.
39:10Vinny, I loved the idea of this,
39:12but 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.
39:23Vinny, I 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.
39:37The use of the chipotle,
39:38it's just overpowered all of those beautiful spices.
39:43Aaron, 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.
40:04I made a creamy skorvalia with a miso butter.
40:10Holy mackerel, that is.
40:11It's got some flavour going on.
40:12And you get Greece and you get Japan.
40:17But, 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.
40:26I chose India and Italy.
40:29I've done rasam mussel soup with 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 in fusing them together seamlessly.
40:43You'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,
41:11and I have never come across a Japanese dolmato.
41:14I am looking forward to tasting one.
41:38Um, Casper, I have a long list of things that I love about this dish.
41:42Um, firstly, the conception is very clever.
41:46Very clever.
41:47Um, the 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.
41:59Like, for chicken mince,
42:00you must have pounded some chicken skin and chicken fat in there,
42:03because it is, like, so, so juicy.
42:05It's heaving with flavour, which I think is great.
42:09And I think you actually got the balance spot on.
42:12Well 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.
42:26Spot up.
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,
42:46I'm in strife.
42:49I'm pretty nervous.
42:50Luke, this is what we end up with
42:52when you set out to create a dish that you can't even envisage.
42:56Yeah.
42:56OK.
42:57What do we got?
42:59I had Spain and Australia.
43:02Yeah.
43:03And I did a strawberry gazpacho,
43:04so the Spanish inspired there,
43:05and I paired it with, like, Australian natives
43:08and a basil oil and then, like, raw kingfish.
43:11Righto.
43:12Let's have a go.
43:12I'm interested.
43:13You have my attention.
43:31Are you in love?
43:32In love with my dish?
43:34Uh...
43:35Oh.
43:36Not necessarily.
43:37There's a lot of little arts chef over there.
43:40Oh.
43:41Uh...
43:42No, I wouldn't say yet.
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.
44:09I 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 wax,
44:16to give this kind of kaffir lime lemongrass acidity to it.
44:22Bloody genius.
44:23Like, bloody genius.
44:26I'm so proud of how far you're coming
44:28with tasting your food and your palate.
44:31It's gone, like, through the roof
44:33in a very short space of time
44:35since you've been in this kitchen.
44:37Yeah, it's a really lovely dish.
44:38Really refreshing, really modern,
44:41very accomplished dish.
44:42For someone who was just kind of flying by the seat of his pants.
44:48Well done.
45:17I think great.
45:17I'm excited to have everyone.
45:35I always want to make myself feel hungry and healthy.
45:44And I'd like to find thisOUL Bam Fried.
45:44He's in some espaço
45:44Okay, we're going to taste.
46:03Okay.
46:04Lucy, first 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.
46:22Your 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,
46:43you just drizzled condensed milk all over the top of it
46:46because I think it would have helped with the balance
46:48and it would have injected that Vietnamese element
46:50into a dish that's so desperately missing, unfortunately.
46:54I think today there's some people that have missed on the brief,
46:57some people have missed on technique.
47:01I'm so sorry to say, but I think, unfortunately,
47:03you've missed on both with this dish.
47:07Oh, man.
47:08Shocked.
47:09I am shocked.
47:10Yeah, thank you, guys.
47:12Thanks, Lucy.
47:13Thanks.
47:15I've completely messed up my execution
47:17and it's really hard
47:19because I really don't want to go into the elimination tomorrow,
47:22but it's not looking good for me.
47:27Today's challenge was all about
47:29getting those creative juices flowing
47:31with an invention test.
47:33Some of you got it so, so right.
47:37Kasper.
47:39Dot.
47:42Alianna.
47:45All three of you smashed it.
47:47Nice work.
47:51A few of you struggled today.
47:54If I call your name, please step forward.
47:58Jackie.
48:02Lucy.
48:07Vinny.
48:11And men.
48:17Unfortunately, you guys will all be cooking
48:20in tomorrow's pressure test.
48:23Jackie, you are wearing an immunity pin,
48:26so you've got a lot to think about it tonight.
48:29All four of you,
48:31go away,
48:31recharge,
48:33and be ready to fight
48:34to keep your position in the competition tomorrow.
48:37Au revoir.
48:39Bonsoir.
48:40Hey, everybody.
48:41Tomorrow night...
48:42Please welcome...
48:44Roshane Cole!
48:46She's a force in fine dining.
48:50It's pretty daunting.
48:51Roshane is very impressive.
48:53Today, you'll be making my...
49:04It doesn't look real.
49:06But in a pressure test,
49:09it's what's on the inside
49:11that counts.
49:13Roshane.
49:14Roshane.
49:19Roshane.
49:23Roshane.
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