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00:15Oh
00:20That's cool, it's got like postcards
00:30Oh cool
00:31Morning
00:32Good morning
00:34Where are we going?
00:37Good morning all, welcome back
00:40Howdy
00:42You may have noticed
00:43the hundreds of postcards
00:45from all corners of the globe
00:47It's those destinations
00:49that will be your inspiration
00:51for today's challenge
00:52because today is an invention test
01:01Mixed reviews
01:01on their faces
01:05Gasper, have you been fishing?
01:10That's where we're going, we're going on a fishing trip
01:12That's my around the world
01:14Let's get straight into it
01:16You can choose the cuisine
01:18that you cook today
01:19However, you'll come up and pick not one
01:22but two postcards
01:24because this
01:25is a fusion challenge
01:30You must combine two cuisines
01:32into one cohesive
01:33creative
01:36and delicious dish
01:37that sings of both countries
01:40Annabelle, how are you feeling today?
01:43Good
01:45I love fusion dishes
01:48Eat them
01:50Creating them, I'm like
01:52kind of pulling blanks
01:53You should be super confident you had a great dish yesterday
01:56You fused yesterday
01:57Yeah
01:58Yeah, that's true
01:59Can I do that again?
02:03Luke, you struggled on your last invention test
02:06What is your strategy today?
02:09I think my strategy today
02:10is to definitely go a lot more inventive
02:12and to just do something that like
02:13I can't even begin to visualize
02:16something that like
02:17something that like no one's ever really thought of
02:19and who knows how it would turn out
02:21but we'll see
02:22Throw clarity to the wind
02:24Yeah, let's see how that goes
02:26I'm looking forward to this
02:28This is an invention test
02:30so it's your chance to surprise us
02:32You have 75 minutes
02:33and full access to the pantry and garden
02:37Show us what you're creatively capable of
02:39because the bottom four dishes
02:42will be going into tomorrow's pressure test
02:46where somebody will be going home
02:48and trust me, you don't want to be there
02:50Okay, guys
02:52Remember, we want fusion
02:54but no confusions
02:56Get ready to pick up your postcards
02:59because your time
03:01start
03:02now
03:11immediately I think fusion sounds really scary
03:14because you're blending like two countries together
03:17and it needs to be balanced and work
03:20The US have such good food
03:22Dahlia
03:25Dahlia
03:26Woo!
03:27That'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
03:35around the world
03:36It's amazing
03:37because I've traveled to a lot of places
03:39that were so inspiring
03:41I'm doing France and Japan today
03:43So I recently went to Japan with a friend
03:46and we had this really delicious matcha sweet
03:50and I just decided I'm going to package it up
03:52and put it into pastry
03:54with a yuzu veil
03:57So all the flavors for my dish is coming from Japan
04:01and then France is going to bring technique
04:03with the beautiful shoe pastry
04:06I feel like it's going to be great
04:07I just need to bring it all together
04:09So, yeah, gonna have to push it now
04:13I love this challenge
04:15You 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
04:23or a technique from one country and flavors from another
04:26It gives it clarity
04:27and I think that, yeah, that's what we're kind of looking for
04:30On the flip side of that, if we get confusion
04:32we'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
04:39Huh?
04:40Deja vu
04:41Oh, we don't want something seen before
04:42Yeah, an obvious dish that we saw about
04:44Oh, yeah, yeah, yeah, yeah, yeah, yeah, yeah
04:47Well you expect me to speak English
04:49it'd be nice if you can sometimes try to speak French
04:52Un petit peu
04:53Merci
04:53My name is Annie
05:02she's heavy fusion I love fusion I feel like I naturally just cook fusion all the time but it
05:09can very quickly turn into confusion cooking and that is something I am prone to I won't lie so
05:16today I need to make sure I keep it clear with my ideas today I'm going with Turkish and Hungary
05:21I'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 fried bread who
05:33doesn't love fried bread it's greasy it's crunchy that just is a dream to a tee although I love a
05:39langos it is very simple so I've decided to try and stuff my langos with the Turkish savory mince
05:47with beautiful Turkish spices so I am bringing the turkey flavors to Hungary I'm going to add cumin
05:56coriander a little bit of paprika and currants for that sweetness because I feel like Turkish food
06:03has that beautiful dance between that flavorsome spice but then also that sweetness it makes sense
06:12in my head so let's see if it makes sense on the way last invention test I didn't exactly put
06:21my
06:21best foot forward Luke chicken would love a little bit more punch I would love a little bit more acidity
06:30I would love a little bit more spice is it inventive probably not in my opinion it's missing the look
06:39we had
06:40since the beginning of the competition that was definitely the lowest point in in my must chef career
06:44so far yep I'm taking them all so today's invention test I'm hoping that I can absolutely smash the brief
06:51with invention corners my dish nails on flavors and it's the missing work I'm gonna cook like Luke
06:58it's gonna taste like Luke and it's gonna be good fun today I'm working with Australia and Spain I was
07:05drawn to these ones because I feel like I'm not super good around the world but I know kind of
07:10how to
07:10blend a few flavors so I was thinking kind of Spanish inspired I want to do like a gazpacho which
07:16is normally
07:17like a tomato kind of cold soup I want to give a bit of a shake up so I'm fusing
07:21Australia into my
07:22gazpacho through using strawberries now I'm gonna use kind of play that Australian seafood thing do a
07:29bit of sashimi with a kingfish pair it with a few Australian natives so I'm gonna use Joe from wax
07:33which is where I'm from Geraldton I think this dish is savory but it's definitely got some sort of
07:37sweet tinges to it especially using the strawberry I'm also gonna put a couple of natives and they're
07:43just very very light hints of it I'm not 100% sure how it's gonna taste so I'm just hoping
07:50that if I
07:50can get the flavors right and and the kind of the idea behind it the judges will really see what's
07:54happening this is going to be a sweetness it's either a match made in heaven or it's going to test
08:03a
08:03disaster oh my god it's so nice working next to you Annabelle and Aliona fusion yeah this is an
08:10Aliona special I'm feeling pretty good about my concept to make beautiful French choux pastry filled
08:17with some Japanese flavor there did I push I don't know if I want salted butter so the first thing
08:24I'm
08:24making the choux pastry I have to cook it as soon as possible because I'll need to cool it before
08:29I can
08:29feel it with my matcha cream for the dough I'm heating up some milk some water some butter and some
08:37flour but oh my gosh making this choux pastry it's really hard oh my gosh I feel like I'm working
08:44out all this time because it's a new thing to me I haven't been making these pastries for a long
08:53time
08:54so I really need to make sure I'm very focused I love you know how are you I'm good how
09:00are you oh
09:00tell me Japan and France yes so tell me what are you doing so I just recently went to Japan
09:08with a
09:09friend and one of the stops we had this really delicious matcha sweet treats okay and I thought
09:16it would be really nice to put similar flavors into a shoe and then I'm gonna make yuzu gel or
09:25like a veil on top of the shoe as well so you use you are using French techniques to get
09:29something to
09:30to get some Japanese flavors yes so you like baking French pastries no it's my new thing I wasn't really
09:38yeah it's I really just started recently okay and it's an invention test so I'm gonna push myself
09:47today suddenly I feel a lot of pressure what are you doing why don't you put a bit of oil
09:55on them
09:55to make sure they stick on the table I need to make sure the shoe pastries are cooked perfectly because
10:01I'm gonna be serving them to Jean-Christophe it can't be you meet yes sorry it can't be too you
10:07meet so more yeah
10:15Oh
10:24okay guys one hour to go
10:28come on
10:29oh my gosh
10:31far out
10:34leave it together
10:39this is fun
10:40so fun
10:43invention tests are all about creativity and especially today where the brief is fusion so
10:48we're combining two countries together I am blending France and Vietnam and I'm making a French
10:54cruller doughnut with Vietnamese iced coffee inspired flavors this is my shoe pastry um so I'm just about
11:02to pipe it into little doughnuts shapes and then I'm gonna fry the doughnuts fill it with Vietnamese
11:10coffee cream condensed milk glaze and a coffee crumb my mom's Vietnamese and my dad's background is
11:18Australian it's not much to it it's pretty that's it sorry I love cooking Asian fusion style dishes I
11:30think that really relates to who I am pretty happy with the cruller doughnut um nothing's gone wrong
11:38yet sorry that's a good sign so I'm just working on my coffee crumb and the coffee crumb is really
11:44important to my dish because it needs to bring forward that coffee element with Vietnamese iced coffee the
11:50coffee is really really strong because it needs to cut through that condensed milk I'm hoping that my dish
11:57fits the brief so I'm really getting those like French techniques to that French doughnut and then those
12:01Vietnamese coffee flavors as well
12:09no fish on the menu no not today you didn't get the memo about our fishing trip next time
12:15I love invention tests I think I'm quite creative fusion really excites me so I'm really keen to go do
12:23something
12:23crazy wacky so I'm going grace in Japan today I'm going to have a crack at doing a Sukune dolmade
12:31which is
12:32like a Japanese chicken meatball skewer but I'm going to do it in the style of a dolmade so I'm
12:38going to wrap
12:38it up in a shiso leaf and give it a little torch and serve it with kind of like a
12:42ponzu I really want
12:44the dish to be Japanese in flavor but almost like Greek in presentation starting by butchering the chicken
12:51traditionally the Sukune is more the off cuts because they give a lot of flavor and texture to
12:57the overall dish the rice I'm going to sub out for a sushi rice I'm going to cook in a
13:02dashi so it still
13:03has that kombu-y like umami backbone to it Japanese Greek is not really done much so I think it's
13:11quite
13:11inventive just by nature Greece and Japan couldn't be further from each other they're literally on the
13:16opposite ends of the world so I think if I can pull off a fusion of these dishes it'll really
13:22impress the judges it's nice to be next to you Emily I give me a good vibe yeah I have
13:29a vibe I keep
13:30vibing you then it's like we're cooking at home I love fusion and I'm really familiar with both
13:37Chinese and Korean cooking so thinking fusion I definitely want to play to my strengths do I need
13:46to do a fish that is filled with like a dumpling filling in with flavors of South Korea or like
13:52a Chinese flavored broth so 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 soybean paste with a like soy Shaoxing wine
14:06broth I'm hoping that the dish looks beautiful and that you also still get the two distinct flavors as
14:11well Chinese and Korean these are two cuisines that I'm really comfortable with and I'm hoping the
14:16judges love it 45 minutes to go come on guys oh my god that already smells so good the lime
14:29leaves
14:29yeah oh thanks so today I've chosen Italy and Thailand um I'm going to be making a mango sticky
14:37rice addoncini it's going to look like addoncini but it's going to have all the flavors of that Thai
14:40mango sticky rice filling them with Thai flavors but using Italian techniques I think is uh pretty inventive
14:48I am going to do India and Italy today I'm going to make a rasam mussel soup so rasam is
14:55a south
14:56Indian vegetarian soup but I'm going to do it in the style of an Italian mussel soup with a little
15:02pizza on the side I've actually never made it with mussels or anything so we'll see I pick India and
15:10Mexico
15:10and the dish I'm making is a rasam ceviche rasam is a sour soup from southern India typically tamarind
15:19I'm going to use pineapple and potlay to give it that sour base and then obviously ceviche is uh
15:26very Mexican so fusing those two ideas together today I'm doing America and Japan I went to America a
15:34couple years ago and I had this brownie and ice cream dish and it like was awful it sucked and
15:40so
15:40I want to do it like really beautifully and elevated um with like Japanese flavors more than just like a
15:45brownie and cream like you would just like get it like a daggy restaurant somewhere in America
15:50how are you doing that I'm inventing things excellent I've got things started I've got my mints cooked
15:58and I've got my dough ready to go for my stuffed langos next I'm putting in my lamb mints I
16:06might have
16:06made langos before but I've never stuffed a langos before so we're venturing into new territories today
16:14the most important thing is that this rises in the oil we want beautiful air pockets with the dough
16:22and it needs to have that crunch I've got my bread cooked I'm just figuring out the balance of flavor
16:30I feel like a langos is missing that freshness the pop of flavor that balances out all those spices
16:38okay let's see what we can do so I'm gonna make my herb salad with fresh mint and parsley caraway
16:45cabbage
16:45that goes on top of the langos because we don't have long today I'm going to braise it first
16:51to speed up the prickling pro to speed up the prickly prickling to speed up the pickling process
17:04say that three times
17:09yum why does caraway always just smell so good
17:15so my shoe pastries are done oh thank god and they look beautiful I'm really happy with them
17:26while my pastries are cooling in the fridge I'm starting on my matcha cream
17:32matcha is a very strong green tea flavor and I don't want it to be overpowering so I need to
17:39be really
17:39careful have you tested yes have you tested tried yeah are you testing yeah and yeah it's good happy
17:50yeah it's very much a my matcha cream it's actually working out very well it's really bright and green
17:57the matcha flavor is quite profound but I don't think it's overpowering I also want to add a user
18:03element to balance it and add a little bit of tartness to the dish so pushing myself today I hope
18:10it's
18:10gonna hit the brief and I'm gonna avoid the pressure test balance 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
18:34that now the fish is marinated and the filling in put 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 flavor
18:46the broth is quite subtle Chinese flavors so to make the distinction between the two cuisines
18:51I just hope that that fish has a lot of those punchy South Korean flavors I'm just gonna back
18:57myself I back the flavors that I know um and yeah keep going hey Jackie hey guys let's see where
19:04you're
19:05taking us China and South Korea yes I wanted to make sure that I play to two flavors that I
19:13know
19:13really well but I know the subtle differences between as well what I'm trying to do is basically
19:18a fish that is filled with like a dumpling filling in a broth I'm trying to do a fish that
19:24uses the
19:25punchy some of the punchy flavors of Korea South Korea like the denjang and a bit of chili mixed with
19:32really subtle Chinese cooking like in the soy and the Shaoxing wine as well okay so I am a little
19:39bit
19:39worried about the two cultures melding together my concern for you is how you make sure that those two
19:46cultures are clearly delineated yeah just make sure that you're delivering those flavors and the idea
19:53yeah very clearly yeah you want to hold on to that pan as long as you possibly can totally yeah
19:59yeah
20:00no I really appreciate that yeah yeah yeah all right good luck Jackie thank you I'm a little bit worried
20:06there are a lot of elements in Chinese and Korean cooking which are really similar
20:14I think I need to just take a moment and just to refrain really think about the decisions that I'm
20:19making
20:19today I really need to stay out of the confusion territory I think I just really need a pivot
20:36I'm really worried after the visit from Sophia and Po that Chinese and Korean cooking are quite similar
20:48so I decided to swap China for Italy um I am gonna listen to the judge today and make sure
20:54that
20:54I have a bit more of a distinct flavor in my dish I'm cooking the same dish but instead of
21:00Chinese I'm
21:00gonna have a more Italian European flavored broth um so I'm gonna do like a I guess I feel like
21:07fennel
21:07goes really well with fish and I'm gonna do like a fennel tomato-y type broth I know it's a
21:11risky move
21:12doing a change especially halfway through a cook but I'd want to prove to myself that I can
21:17I'm definitely hoping this keeps me out of elimination tomorrow I've got the pin and I just
21:21want to keep it as long as possible
21:26for today's around the world invention test I'm making a strawberry gazpacho with gelatin wax kingfish
21:37I've just touched my gazpacho after straining it and uh it actually tastes very delicious the acidity
21:42of the of the tomato and capsicum and kind of the the tartness of the strawberry has just all come
21:47out in one so I'm very excited for that one it's got kind of not too sweet not too um
21:52tart but it's got
21:53this beautiful depth of flavor and it's like a bit different it actually tastes bad anyways really
21:58yeah I'm surprised I was too but gazpacho is just one element on the plate all righty trying to fill
22:07the fish and I need to make sure that all my flavors and all my techniques really nail and fuse
22:12well
22:13together often when people do like kind of sashimi style or crudo style they'll use a lemon zest on the
22:20fish but I'm going to be using gelatin wax instead now it has a very similar kind of flavor and
22:25kind
22:26of smell profile as lemon so I think it'll just work perfectly okay guys 15 minutes to go
22:36the chilis please remind me not to rub my eyes later on today so I am cooking
22:45from Argentina and Thailand I'm cooking empanada filled with a pork lab filling I've got Malaysia
22:54and Italy I'm trying to make a prawn sambal raviola um with a prawn and coconut cream sauce so that's
23:02my
23:02little spin on it and hopefully yeah I can pull it off uh so today I'm using um French and
23:08South Korean
23:09cuisine so I'm doing a steak frites with uh Korean flavors I've got Nigeria and China today making the
23:16suya a gege bao suya is a spicy kind of beef skewer usually done over cold uh and I'm making
23:21the
23:21bao from scratch you know the Chinese steamed bun I want to modify it with some Nigerian flavors as well
23:29I'm super excited with how it's all going all the elements of my dish are looking good
23:34I need to start pushing to get my domates rolled I think what's really going to invoke Japan in this
23:40dish is swapping out the traditional grapevine leaves for shiso leaves for the wrappers for the
23:46domates so I'm grabbing as many of the biggest green shiso leaves I can so I can assemble
23:54my only concern is that the leaves might be a bit more fragile than your vine leaves traditionally
24:00I'm just hoping that they keep holding their shape while they steam the leaves are sort of changing
24:08colour yeah like I'm I'm pretty happy with how they're coming along keep cooking nine minutes to go
24:15oh dear lord I'm trying to serve I'm tasting my dish as I go I've probably eaten two langos and
24:26it's cook time
24:28but I'm not mad about it the flavors from both Hungary and Turkey are coming together but I need to
24:35make sure I've got the balance right enough of every little element so every mouthful you get the Turkish
24:41you get the Hungarian it's coming together I'm just gonna keep tasting you get the get the balance
24:45right I'm happy with the flavors I feel like I've done both cuisines proud and I think it works
24:54oh it's good
25:00ah so my shoe pastry is cool a piping creme pad inside of the shoe pastry
25:06okay then I'm cutting out little circles of that yuzu gel and I'm putting them on top of the pastry
25:17they look so great I'm just hoping that the shoe pastries are cooked perfectly because you never know
25:24hopefully they'll love it
25:27so I've made my coffee cream and 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 I'm just focusing on the frying right now
25:43really want some nice brown color um crispy on the outside soft in the middle I've never done this
25:49before but they're looking pretty good the piping looks great they've held their shape so I'm really
25:55happy with them
25:56Liz how you going good yeah and as I'm glazing my doughnuts I can just smell this like burning
26:05smell and I'm thinking like someone's definitely burning something over here like
26:11I would hate to be them and then it clicks
26:15oh that is really burnt
26:19my crumb is completely black it is so burnt
26:38I've got five minutes left on the clock and my crumb is completely black it is so burnt
26:45I'm not the best feeling that my crumb is completely obliterated I'm definitely feeling
26:51worried my coffee cream doesn't have the strongest coffee flavor because I toned it down for the coffee
26:58crumb now I'm worried that there is like no coffee flavor on this dish and that all they're gonna taste
27:04is condensed milk what I'm gonna do is just toast off some hazelnuts um and have that as a bit
27:12of
27:12a crunch element on my dish I'm just hoping that there's enough coffee flavor there now um without
27:18that crumb
27:19two minutes
27:20come on
27:25pretty happy with my dish I feel as though it looks like an anachini and flavors are tasting really really
27:31good um they're definitely all Thai mango sticky rice my brownies are coming together I'm just
27:38doing my yuzu curd at the moment just gotta pay extra special attention to it I think I'm tracking
27:44okay it's adjusting flavors because I'm combining essentially things that normally would never go
27:49together it'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 but all I've got to do is just brush them with the tare
28:01hit
28:02them with the blowtorch and then finish off my sauce which is just cracking an egg yolk into a little
28:08bowl
28:11I'm really happy with the outcome the domates look great they really remind me of having an actual
28:17tomato so I'm really happy with that okay guys one minute left to go
28:27I've got to get the fish dumplings out of the steamer but they are so delicate they are very very
28:33crumbly
28:34it comes out and now I need to get that skin off because I know the skin's just going to
28:42be tough if
28:43it stays on but as I'm pulling the skin it's just not coming off how I want it to
28:50it's starting to fall apart I know it's super delicate so I just need to stop touching it
28:55we are arriving in Flamertown in 10
28:589
28:598
29:007
29:016
29:025
29:034
29:043
29:052
29:061
29:07That is it
29:12Good good good good good yum
29:16You've given it a lot
29:18Exactly yeah
29:19Exactly what I wanted
29:21Good good 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
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?
29:55I 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
30:04Um and then I've done like a herb salad on top
30:08With mint parsley and pickled caraway red cabbage
30:13So yeah I think it does work
30:17All right we'll let you know
30:19I do
30:19Very shortly
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
30:50I 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
31:05And it is quite distinct which 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
31:13Even though I just want to cram the whole thing in my mouth
31:16It's a dish that is incredibly harmonious with both of the flavours
31:21To be able to do that you have to be well travelled and have a great palate
31:25I think you've done a really beautiful job of it
31:28Thank you
31:29I am picking up what you're putting down here
31:32Like fluffy
31:34Like well risen
31:37Caramelised deep fried bread
31:40Yes, please
31:40Stuffed 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
31:52Thanks guys
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 it an
32:15empanlaba
32:20Fun idea and fun to eat
32:24It was just such a surprising combination and it's worked
32:29It's it's a really great idea well done
32:32Hot
32:32I've done South Korea and France today so I've done South Korea and steak fries
32:39Great concept the real star of this show is your kimchi bonnets
32:45Well done mate
32:46Annabelle
32:47I chose Japan and the USA
32:51I have done a black sesame brownie
32:54I think you have achieved everything you wanted to achieve with the flavours okay
32:59The balance is fantastic. Um, I think it's bloody delicious. I really like it
33:04Well, 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
33:14And I feel myself developing a slight lisp but 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 your 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 gonna have to say
33:57Jackie
33:58Hi
33:59Which countries did you pick?
34:00I picked South Korea and Italy
34:03And what did you make?
34:04I've made a steamed fish with a tomato broth
34:08Alright Jackie, we're gonna taste it
34:16Maybe just peel that back
34:18I think I have to because it's taking that fish apart too much
34:23Oh, should I just use this?
34:25No, I think that's good
34:43Jackie, when you were describing your dish
34:45At your bench and up here
34:48I 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 up
34:56Tasted 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 and the fish is very overcooked
35:25Um, the skin on the fish is really problematic as well
35:28It's very, very thick and rum-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
35:40A plate of food that is kind of neither here or there
35:45Thanks Jackie
35:46Appreciate it
35:46Thank you
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
36:03Alyona
36:10I'm feeling really nervous like 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 gonna like it
36:38I'll leave you now
36:40What are your countries?
36:43My countries are France and Japan
36:46Wow
36:47So what have you made?
36:49I made a shoe pastry filled with matcha white chocolate cream and yuzu topping
36:59Well if the shoe fits
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
37:34Thank you
37:34It is extraordinary
37:37I'm still enjoying the taste and the flavors in fact
37:40Oh look over there
37:41Look look look
37:42That's for me
37:43Well you could just finish the one on your plate first
37:49Thank you so much
37:51Thank you
37:51This is absolutely perfect
37:54Your shoe buns were beautiful and hollow
37:56Crisp on the outside
37:58So 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
38:10You are a flavor queen
38:12And I'm really excited to see that from you in a dessert as well
38:16Thank you
38:17It's becoming very clear that it's not just your savory dishes or your desserts
38:21It's you as a whole package and this dish is the whole package as well
38:27Oh my gosh
38:28Thank you
38:31Right
38:31Yeah, I just like oh my gosh
38:33I was
38:33I thought I was gonna have a heart attack servant too
38:36For John Kristoff and for you
38:38And um yeah
38:39Thank you so much
38:40It's overwhelming
38:41Well done
38:42We're good
38:44Oh my gosh
38:46I am like having some sort of out of body experience with all this positive feedback
38:52It's almost like I don't believe it
38:54But it's just such an incredible thing
38:58I'm so happy
38:59We'd love to taste your dish next
39:02Vinny
39:03You picked thailand and italy
39:06I have made you some mango sticky rice aranchini
39:10Vinny, I loved the idea of this
39:11But I think the rice being more on the risotto side is 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 and what you have in front of you is a rasam ceviche
39:32Unfortunately 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
39:43Aaron you picked malaysia and italy yes i've made a prawn sambal ravioli
39:50Your pasta work very well done
39:53But the problem is the sambal or the mix not cooked enough so it's a bit dry
40:00Petro
40:01I went greek and japan i made a creamy scordalia with a miso butter
40:09Holy mackerel that is got some flavor going on and you get
40:14Greece and you get japan but prawns are inconsistently cooked
40:19I could only eat the tail of mine and mate you know me sometimes if it's still swimming i'll eat
40:24it and 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
40:43You'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 i'm getting a little bit worried
41:07I've been to both greece and japan multiple times and i have never come across a japanese dolmato
41:13I am looking forward to tasting one
41:38I have a long list of things that i love about this dish
41:43Firstly the conception is very clever very clever
41:47The fact that you've gone greece and japan i 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 like for chicken mince you must have pounded some chicken skin and chicken fat in
42:03there
42:03Because it is like so so juicy it's heaving with flavor which i think is great and i think you
42:09actually got the balance spot on
42:11Well played well played thank you
42:14That is a dolmati through and through until you put it in your mouth and then it just takes you
42:20straight to japan
42:20There's absolutely no question about it you actually exceeded my expectations on this one
42:25Well done
42:26Thank you
42:32Next up we'll go luke
42:39I've got no idea what to expect from this tasting
42:41The flavor combo is pretty risky and if those flavors 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
42:56Okay what do we got
42:58I had spain and australia yeah and 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 i'm interested you have my attention
43:31Are you in love in love with my dish
43:34Uh
43:34Oh
43:36Not necessarily there's a lot of little arts uh ship over there
43:40Uh-huh uh no i wouldn't say yeah no no i'm very single
43:45Still working on eye contact at the moment
43:49Luke
43:52Luke
43:57Luke
44:02Flavor
44:04I thought was fantastic
44:06I don't know if i changed 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 gerald wax to give this kind of kaffir lime lemongrass acidity to it
44:22Bloody genius like bloody genius
44:26I'm so proud of how far you're coming with tasting your food and your palate
44:30It'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 really refreshing really modern
44:41A very accomplished dish for for someone who was just kind of flying by the seat of his pants
45:04I'm not feeling too confident about serving my dish to the judges
45:08My coffee crumb didn't get on the plate and that crumb was so crucial in providing that strong coffee
45:15hit
45:16I'm definitely concerned
45:30Lucy
45:31Please 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 gonna taste
46:15Okay
46:16Oh
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
46:40In 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 into your 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 you've missed on both with this dish
47:06Oh man shocked i am shocked
47:10Yeah thank you guys thanks lucy
47:15I've completely messed up my execution and it's really hard because I really don't want to go into the elimination
47:21tomorrow
47:22But it's not looking good for me
47:27Today's challenge was all about getting those creative juices flowing with an invention test
47:33Some of you got it so so right
47:36Casper
47:39Dot
47:42Aliana
47:45All three of you smashed it nice work
47:51A few of you struggled today
47:54If I call your name please step forward
47:58Jackie
48:06Lucy
48:08Vinny
48:11And min
48:17Unfortunately you guys will all be cooking in tomorrow's pressure test
48:22Jackie
48:23You are wearing an immunity pin so you've got a lot to think about it tonight
48:29All four of you
48:30Go away
48:31Recharge
48:33And be ready to fight to keep your position in the competition tomorrow
48:38Au 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
48:52Today you'll be making my
49:00Shoe bossy
49:02Like what even is this
49:05It doesn't look real
49:06But in a pressure test
49:09It's what's on the inside that counts
49:12Oh
49:13Oh
49:14Oh
49:15Oh
49:15Oh
49:16Oh
49:17Oh
49:18Oh
49:18Oh
49:20Oh
49:21Oh
49:22Oh
49:23Oh
49:23Oh
49:23Oh
49:23Oh
49:23Oh
49:23Oh
49:24Oh
49:25Oh
49:25Oh
49:26Oh
49:26Oh
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