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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
04:40Deja vu
04:41Oh, we don't want something seen before
04:42Oh, we don't want something seen before
04:42Yeah, an obvious dish that we saw about
04:44Oh, yeah, yeah, yeah, yeah, yeah, yeah
04:47While you expect me to speak English
04:49It'll be nice if you can sometimes try to speak French
04:52Un petit peu
04:53Merci
04:53Je m'appelle Andy
04:55Thank you
04:56My name is Andy
05:00Woof
05:02She's heavy.
05:03Fusion.
05:03I 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, 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 flavours that I love.
05:32Fried bread.
05:33Who doesn't love fried bread?
05:34It's greasy.
05:35It's crunchy.
05:36That just is a dream to a T.
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 with beautiful Turkish spices.
05:50So I am bringing the turkey flavours to Hungary.
05:54I'm going to add cumin, coriander, a little bit of paprika, and currants for that sweetness.
06:01Because I feel like Turkish food has that beautiful dance between that flavoursome spice, but then also that sweetness.
06:09Oh, I love the smell.
06:11It makes sense in my head.
06:13So let's see if it makes sense on the bite.
06:15Ooh, strawberries.
06:18Last invention test, I didn't exactly put my best foot forward.
06:22Uh, Luke.
06:24Chicken.
06:25I would love a little bit more punch.
06:28I would love a little bit more acidity.
06:30I would love a little bit more spice.
06:32Is it inventive?
06:35Probably not, in my opinion.
06:38It'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.
06:47So today's invention test, I'm hoping that I can absolutely smash the brief with invention.
06:51Corners.
06:52My dish nails on flavours.
06:55And it's the missing look.
06:57I'm going to cook like Luke, it's going to taste like Luke, and it's going to be good fun.
07:02Today I'm working with Australia and Spain.
07:04Uh, I was drawn to these ones because I feel like I'm not super good around the world,
07:08but I know kind of how to blend a few flavours.
07:12So I was thinking kind of, um, Spanish-inspired, I want to do like a gazpacho,
07:16which is normally like a tomato kind of cold soup.
07:19I want to give it a bit of a shake-up.
07:21So I'm fusing Australia into my gazpacho through, uh, using strawberries.
07:25Now I'm going to use, kind of play that Australian seafood thing,
07:29do a bit of sashimi with the kingfish, pair it with a few Australian natives.
07:32So I'm going to use Geraldton Wax, which is where I'm from, Geraldton.
07:35I think this dish is savoury, but it's definitely got some sort of sweet tinges to it,
07:39especially using the strawberry.
07:41I'm also going to put a couple of natives in there, just very, very light hints of it.
07:45I'm not 100% sure how it's going to taste.
07:49So I'm just hoping that if I can get the flavours right and kind of the idea behind it,
07:53the judges will really see what's happening.
07:56This is going to be a sweetness.
08:00It's either a match made in heaven or it's going to be a disaster.
08:05Oh my God, it's so nice working next to you.
08:08Annabelle and Aliona fusion.
08:09Yeah, this is an Aliona-Annabelle special.
08:12I'm feeling pretty good about my concept,
08:14make beautiful French choux pastry filled with some Japanese flavour.
08:19There did I pause.
08:21I don't know if I want salt and butter.
08:23So the first thing I'm making, the choux pastry,
08:25I have to cook it as soon as possible because I'll need to cool it before I can fill it
08:30with my matcha cream.
08:32For the dough, I'm heating up some milk, some water, some butter and some flour.
08:38But, oh my gosh, making this choux pastry, it's really hard.
08:42Oh my gosh, I feel like I'm working out all this time.
08:48Yeah, 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.
08:58Aliona, how are you?
08:59Hi, I'm good, how are you?
09:00Oh, tell me.
09:02Japan and France.
09:04France, yes.
09:05So tell me, what are you doing?
09:06Ah, so I just recently went to Japan with a friend.
09:09Right.
09:09And at one of the stops, we had this really delicious matcha sweet treat.
09:15Okay.
09:15And I thought it would be really nice to put similar flavors into a choux.
09:21And then I'm going to make yuzu gel or like a veil on top of the choux as well.
09:27So you are using French techniques to make something to get some Japanese flavors.
09:31Yes.
09:33So you like baking French pastries?
09:35No, it's my new thing. I wasn't really...
09:38Your new thing?
09:39Yeah, I really just started recently.
09:43Okay.
09:44And it's an invention test, so I'm going to push myself today.
09:50Suddenly I feel a lot of pressure.
09:53What 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 going to be serving them to Jean-Christophe.
10:04It can't be humid, yes?
10:06Sorry?
10:06It can't be too humid.
10:08So, more?
10:09Yeah.
10:15Oh.
10:16Oh.
10:25Okay, guys.
10:27One hour to go.
10:29Come on.
10:30All right, all right.
10:30Oh, my gosh.
10:32Far out.
10:34Leave it together.
10:39This is fun.
10:41So fun.
10:43Invention test are all about creativity, and especially today where the brief is fusion,
10:48so we're combining two countries together.
10:50I am blending France and Vietnam, and I'm making a French cruller doughnut with Vietnamese iced
10:56coffee-inspired flavours.
10:58Um, this is my choux pastry.
11:01Um, so I'm just about to pipe it into little doughnut, uh, shapes.
11:07And then I'm going to fry the doughnuts and fill it with Vietnamese coffee cream, condensed milk glaze, and a
11:12coffee crumb.
11:15My mum's Vietnamese, and my dad's background is Australian.
11:20There's not much to it.
11:23It's pretty.
11:25That's it.
11:26So, I love cooking Asian fusion-style dishes.
11:29I think that really relates to who I am.
11:33I'm pretty happy with the cruller doughnut.
11:36Um, nothing's gone wrong yet, so that's a good sign.
11:40So, I'm just working on my coffee crumb.
11:43The coffee crumb is really important to my dish, because it needs to bring forward that coffee element.
11:48With Vietnamese iced coffee, the coffee is really, really strong, because 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 with that French doughnut, and then those Vietnamese coffee flavours as well.
12:09No fish on the menu?
12:10No, not today.
12:11No fish on the menu.
12:12You didn't get the memo about our fishing trip.
12:14Next time.
12:15I love invention tests.
12:17I think I'm quite creative.
12:19Fusion really excites me.
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, which is like a Japanese chicken meatball skewer, but
12:36I'm going to do it in the style of a dolmade.
12:38So, I'm going to wrap it up in a shiso leaf, and give it a little torch, and serve it
12:42with kind of like a ponzu.
12:43I really want the dish to be Japanese in flavour, but almost like Greek in presentation, starting by butchering the
12:49chicken.
12:51Traditionally, the sukune is more the off-cuts, because they give a lot of flavour and texture to the overall
12:58dish.
12:59The rice, I'm going to sub out for a sushi rice.
13:01I'm going to cook in a dashi, so it still has that kombu-y, like, umami backbone to it.
13:07Japanese, Greek is not really done much, so I think it's quite inventive, just by nature.
13:13Greece and Japan couldn't be further from each other.
13:15They're literally on the opposite ends of the world.
13:18So, I think if I can pull off a fusion of these dishes, it'll really impress the judges.
13:25Feels nice to be next to you, Emily.
13:27Can I give you a good vibe?
13:28Yeah.
13:29I have a vibe, I keep vibing you then.
13:32It's like we're cooking at home.
13:33Mmm!
13:34I love fusion, and I'm really familiar with both Chinese and Korean cooking.
13:38So, thinking fusion, I definitely want to play to my strengths.
13:41Mmm, do I need another fillet? I think I should be fine.
13:44Bro, it's enormous.
13:45So, today I'm going to do a fish that is filled with, like, a dumpling filling.
13:50And with flavours of South Korea.
13:52Or with, like, a Chinese flavoured broth.
13:54So, the elements of the dish include, like, a kind of tofu vegetable filling,
13:59and a steamed fish marinated in denjang, which is a Korean soy bean paste,
14:04with a, like, soy Shaoxing wine broth.
14:07I'm hoping that the dish looks beautiful,
14:08and that you also still get the two distinct flavours as well.
14:12Chinese 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.
14:34Um, I'm going to be making a mango sticky rice addoncini.
14:38It's going to look like addoncini,
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, uh, 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, um, 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.
15:04I've actually never made it with mussels or anything,
15:06so we'll see.
15:08I pick India and Mexico,
15:10and the dish I'm making is a rasam ceviche.
15:14Rasam is a sour soup from southern India,
15:17typically tamarind.
15:18Uh, I'm going to use pineapple and port lay to give it that sour base.
15:23Uh, and then obviously ceviche is, uh, very Mexican,
15:27so fusing those two ideas together today.
15:30I'm doing America and Japan.
15:33I went to America a couple of years ago,
15:35and I had this brownie and ice cream dish,
15:37and it, like, was awful.
15:39It sucked.
15:40And so I want to do it, like, really beautifully and elevated,
15:42um, with, like, Japanese flavours.
15:44More than just, like, a brownie and cream,
15:45like, you would just, like, get at, like,
15:47a daggy restaurant somewhere in America.
15:50How are you doing dirt?
15:52I'm inventing things.
15:53Excellent.
15:55I've got things started, I've got my mince cooked,
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,
16:07but I've never stuffed a langos before.
16:10So we're venturing into new territories today.
16:14The most important thing is that this rises in the oil.
16:18We want beautiful air pockets with the dough.
16:22And it needs to have that crunch.
16:26I've got my breads cooked.
16:27I'm just figuring out the balance of flavour.
16:30I feel like a langos is missing that freshness,
16:33the pop of flavour that balances out all those spices.
16:38OK, let's see what we can do.
16:40So I'm going to make my herb salad
16:42with fresh mint and parsley.
16:44Carraway cabbage.
16:45That goes on top of the langos.
16:48Because we don't have long today,
16:50I'm going to braise it first
16:51to speed up the prickling pro...
16:56To speed up the prickly...
16:58Prickling?
16:59To speed up the pickling process.
17:04Say that three times.
17:07Yum.
17:09Why does carraway always just smell so good?
17:15So my shoe pastries are done.
17:20Oh, thank God.
17:21And they look beautiful.
17:23I'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.
17:37So 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.
17:48And?
17:48Yeah, it's good.
17:50Happy?
17:50Yeah, it's really tasty.
17:51Very 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.
18:13Balance 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.
18:38Put it on the steamer and I get it cooking.
18:41And in the meantime, I'm working on the broth
18:44and the broth and China 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
18:53has 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.
19:02Hey Jackie, how you going?
19:04Let's see where you're taking us.
19:05Yes.
19:05China and South Korea.
19:09Yes.
19:10I wanted to make sure that I played
19:12two 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
19:19that is filled with like a dumpling filling in a broth.
19:23I'm trying to do a fish that uses the punchy,
19:26some of the punchy flavours of Korea, South Korea,
19:29like the denjang and a bit of chilli,
19:31mixed with really subtle Chinese cooking,
19:33like in the soy and the Shaoxing wine as well.
19:36OK, so I am a little bit worried about the two cultures
19:41melding together.
19:42My concern for you is how you make sure
19:45that those two cultures are clearly delineated.
19:48Yeah.
19:49Just make sure that you're delivering those flavours
19:51and the idea.
19:53Yeah.
19:54Very clearly.
19:55Yeah.
19:55You want to hold on to that pan as long as you possibly can.
19:58Totally.
19:59Yeah.
20:00Yeah.
20:00No, I really appreciate that.
20:02Yeah.
20:02All right.
20:03Good luck, Jackie.
20:05I'm a little bit worried.
20:06Oh, dude.
20:08There are a lot of elements in Chinese and Korean cooking
20:10which are really similar.
20:12I think this is confusing.
20:14I think I need to just take a moment and just to reframe,
20:18really 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 Poe
20:41that Chinese and Korean cooking are quite similar.
20:45Change my country.
20:47Yeah, yeah, yeah.
20:48So I decided to swap China for Italy.
20:51I am going to listen to the judge today
20:53and make sure that I have a bit more of a distinct flavour
20:56in my dish.
20:57I'm cooking the same dish but instead of Chinese,
21:00I'm going to have a more Italian-European flavoured
21:03broth.
21:04So I'm going to do like a, I guess,
21:06I feel like fennel goes really well with fish
21:08and I'm going to do like a fennel-tomato-y type broth.
21:11I know it's a risky move doing a change,
21:13especially halfway through a cook,
21:14but I want to prove to myself that I can.
21:18I'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 a round-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
21:39and it actually tastes very delicious.
21:41The acidity of the tomato and capsicum
21:44and kind of the tartness of the strawberry
21:46has just all come out in one.
21:48So 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
21:55and it's like a bit different.
21:57It actually tastes bad anyways.
21:58Really?
21:59Yeah.
21:59I'm surprised.
22:00I was too.
22:02But gazpacho is just one element on the plate.
22:05Alrighty, trying to fill the fish.
22:07And I need to make sure that all my flavours
22:10and all my techniques really nail and fuse well together.
22:14Often when people do like kind of sashimi style
22:16or crudo style they'll use lemon zest on the fish
22:20but I'm going to be using gelatin wax instead.
22:23Now it has a very similar kind of flavour
22:24and kind of smell profile as lemon
22:27so I think it'll just work perfectly.
22:30Okay guys, 15 minutes to go!
22:33Oh, I'm running out of time.
22:34Quick!
22:36The chillies.
22:39Please remind me not to rub my eyes later on today.
22:42So I am cooking from Argentina and Thailand.
22:49I'm cooking empanada filled with a pork lab filling.
22:53I've got Malaysia and Italy.
22:55I'm trying to make a prawn sambal raviola
22:58with a prawn and coconut cream sauce.
23:01So that's my little spin on it and hopefully, yeah,
23:04I 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 got Nigeria and China today.
23:15I'm making the suya a gege bao.
23:17Suya is a spicy kind of beef skewer,
23:19usually 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 going to invoke Japan in this dish
23:41is swapping out the traditional grapevine leaves for shiso leaves
23:45for 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.
24:09Like, I'm pretty happy with how they're coming along.
24:12Keep cooking!
24:13Nine 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 langos since it's cooked time.
24:28But I'm not mad about it.
24:30The flavours from both Hungary and Turkey are coming together.
24:34But I need to make sure I've got the balance right.
24:37Enough of every little element.
24:39So every mouthful, you get the Turkish, you get the Hungarian.
24:42It's coming together.
24:43I'm just going to 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, this is good.
24:59Ah!
25:00So my choux pastry is cool.
25:03A piping creme pad inside of the choux pastry.
25:06OK.
25:08Then I'm cutting out little circles of that yuzu gel.
25:12And I'm putting them on top of the pastry.
25:16They look so great.
25:19I'm just hoping that the choux pastries are cooked perfectly.
25:22Because you never know.
25:24Hopefully they'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, but they're looking pretty good.
25:51The piping looks great.
25:53They've held their shape.
25:55So I'm really happy with them.
25:56Lewis, how are you going?
25:58Good.
25:59Yeah?
26:01And as I'm glazing my doughnuts, I can just smell this, like, burning smell.
26:06And I'm thinking, like, someone's definitely burning something over here.
26:10Like, I would hate to be them.
26:13And then it clicks.
26:15Awesome.
26:16Whoa.
26:17Oh, that 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 and my crumb is completely black.
26:43It is so burnt.
26:45Not the best feeling that my crumb is completely obliterated.
26:50I'm definitely feeling worried.
26:52My coffee cream doesn't have the strongest coffee flavour because I toned it down for the
26:58coffee crumb.
26:59Now I'm worried that there is, like, no coffee flavour on this dish and that all they're going
27:04to taste is condensed milk.
27:05What I'm going to do is just toast off some hazelnuts and have that as a bit of a crunch
27:12element on my dish.
27:14I'm just hoping that there's enough coffee flavour there now without that crumb.
27:19Two minutes!
27:21Come on!
27:25I'm pretty happy with my dish.
27:26I feel as though it looks like an anachini and flavours are tasting really, really good.
27:31They're definitely all Thai.
27:33Mango sticky rice.
27:35My brownies are coming together.
27:37I'm just doing my yuzu curd at the moment.
27:39I've just got to pay extra special attention to it.
27:43I think I'm tracking okay.
27:45Suggesting flavours because I'm combining essentially things that normally would never go together.
27:50It'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 them with the blowtorch,
28:04and then finish off my sauce, which 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 domate, so I'm really happy with that.
28:20Okay, guys, one minute left to go!
28:23Let's go! Come on!
28:25Whoosh!
28:27I've got to get the fish dumplings out of the steamer, but they are so delicate.
28:32They are very, very crumbly.
28:34She is very flaky.
28:38It comes out and now I need to get that skin off because I know the skin is just going
28:42to be tough if it stays on.
28:46But as I'm pulling the skin, it's just not coming off how I want it to. It's starting to fall
28:51apart. I know it's super delicate, so I just need to stop touching it.
28:55We are arriving in Flamertown in ten!
28:58Nine, eight, seven, six, five, four, three, two, one!
29:07That is it!
29:12That is it!
29:14Good, good, good, good.
29:15Yum!
29:17You've given it a lot, hey?
29:19Exactly, yeah.
29:20Exactly what I wanted, but we'll see.
29:23It's so good!
29:24Good job, guys.
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!
29:53Hi!
29:53Which countries did you pick?
29:55I 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.
30:17All right, we'll let you know.
30:19Do!
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.
30:49Yay!
30:50I really love the ratios that you used.
30:55You have treated this so sensitively and you have managed to delineate both cultures.
31:02Every 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 and I had to really put on my poker face and just leave
31:13a few bites even though I just want to cram the whole thing in my mouth.
31:16It's a dish that is incredibly harmonious with both of the flavours.
31:21To be able to do that, you have to be well-travelled and have a great palate.
31:25I think you've done a really beautiful job of it.
31:28I am picking up what you're putting down here.
31:32Yay!
31:34Fluffy, well-risen, caramelised, deep-fried bread.
31:39Yes, please.
31:41Stuffed with slightly spiced mince.
31:43I think you've just nailed this challenge in terms of making those two countries literal best friends.
31:49I think you have mastered this challenge.
31:52Great stuff, 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 larb-style filling for it.
32:14And so I've called it an empan-laba.
32:20Fun idea and fun to eat.
32:24It was just such a surprising combination and it's worked.
32:29It's a really great idea.
32:31Well done.
32:33I've done South Korea and France today.
32:36So I've done South Korea and steak fries.
32:39Great concept.
32:40The real star of this show is your kimchi 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.
33:01I think it's bloody delicious.
33:02I really like it.
33:05Alali, 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.
33:15And I 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.
33:50So I'm nervous to hear what they're going to have to say.
33:57Jackie.
33:58Hi.
33:59Which countries did you pick?
34:00I picked South Korea and Italy.
34:03And what did you make?
34:04I've made a steamed fish with a tomato broth.
34:08All right, 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.
34:49I think you were confused by it as well.
34:52And I was really hoping that when we separated it out, cut it up, tasted it, that it would make
34:57more sense.
35:01But unfortunately, it's making even less sense.
35:04The broth is not heavily Italian.
35:07I think maybe because you pivoted as well, you sort of had to work with less time and a 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 rum-free.
35:30Yeah.
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.
35:37And 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.
35:53You 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.
36:03Oh, you're not.
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.
36:46I 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.
37:40In fact, oh, look over there.
37:41Look, look, look.
37:42That's for me.
37:44You can 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, crisp on the outside, so you could fill it with plenty of that
38:00crampat, which was so silky.
38:02And also just the little yuzu veil.
38:06Very, very clever.
38:06That was just masterful.
38:09Thank you, Paul.
38:10You are a flavor queen.
38:12And I'm really excited to see that from you in a dessert as well.
38:17It's becoming very clear that it's not just your savory dishes or 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 was...
38:33I thought I was going to have a heart attack servant, too, for John Christophe and for you.
38:39And, yeah, thank you so much.
38:41It's overwhelming.
38:41Well done.
38:42Well done.
38:44Oh, my gosh.
38:46I am, like, having some sort of out-of-body experience with all this positive feedback.
38:51It's almost like I don't believe it.
38:54But it's just such an incredible thing.
38:58I'm so happy.
39:00We'd love to taste your dish next.
39:02Binnie.
39:03You picked Thailand and Italy.
39:06I have made you some mango sticky rice aranchini.
39:10Binnie, I loved the idea of this.
39:12But I think the rice being more on the risotto side is a bit mushy.
39:16Without the gelatinous nature of that sticky rice, it kind of takes it away from being from Thailand.
39:23Min!
39:24I have combined India and Mexico today.
39:29And what you have in front of you is a rasam ceviche.
39:31Unfortunately, with this dish, there is next to no Indian in it.
39:37The use of the chipotle, it's just overpowered all of those beautiful spices.
39:43Aaron, 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, the 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 scordalia with a miso butter.
40:10Holy mackerel, that is.
40:11Got 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, sometimes if it's still swimming, I'll eat it.
40:24And that, yeah, great.
40:27Today, I chose India and Italy.
40:29I've done rassum 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, Kasper.
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.
41:00Kasper, which countries did you pick?
41:02I picked Greece and Japan.
41:04And I've done Sukune dolmato.
41:07I've been to both Greece and Japan multiple times,
41:11and I have never come across a Japanese dolmato.
41:13Yeah.
41:14I am looking forward to tasting one.
41:38Kasper, I have a long list of things that I love about this dish.
41:43Firstly, the conception is very clever.
41:46Very 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.
41:59Like, for chicken mince, you 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 dolmato, through and through, until you put it in your mouth,
42:19and 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.
42:26Well done.
42:32Next up, we'll go Luke.
42:39I've got no idea what to expect from this tasting.
42:41The flavour combo is pretty risky.
42:43And if those flavours don't work seamlessly together, I'm in strife.
42:49I'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.
42:57OK, what have we got?
42:59I had Spain and Australia.
43:02And I did a strawberry gazpacho, so the Spanish inspired there,
43:05and I paired it with, like, Australian natives and a basil oil and then, like, raw kingfish.
43:11Righto, let's have a go.
43:12Yeah, I'm interested.
43:13You have my attention.
43:31Are you in love?
43:32In love with my dish?
43:34Oh.
43:36Not necessarily.
43:37There's a lot of little arts chef over there.
43:40Oh.
43:41No, I wouldn't say yet.
43:43No, I'm very single.
43:45Still working on eye contact at the moment.
43:49Luke.
43:53Luke.
44:04I thought it was fantastic.
44:06I don't know if I'd change much about it.
44:08I thought it was beautiful in terms of the kind of interplay of the strawberry and the tomato.
44:14And then combining that with the Gerald wax to 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 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.
44:38Really refreshing, really modern, very accomplished dish.
44:42For someone who was just kind of flying by the seat of his pants.
44:48Well done.
44:59Okay, Lucy, please.
45:04I'm not feeling too confident about serving my dish to the judges.
45:07My coffee crumb didn't get on the plate, and that crumb was so crucial in providing that strong coffee hit.
45:17I'm definitely concerned.
45:30Lucy, please tell us, what are the two countries that you've chosen?
45:35I chose France and Vietnam.
45:37I made a Vietnamese iced coffee cruller with condensed milk glaze and a coffee cream.
45:45Okay, we're going to taste.
46:02Okay, Lucy.
46:06First presentation, wonderful.
46:08Thank 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 tasted the nuts yet.
46:32The nuts are raw.
46:38I kind of wish that in, like, some crazy last-minute rush, you just drizzled condensed milk all over the
46:45top of it, because I think it would have helped with the balance, and it would have injected that Vietnamese
46:50element into your dish that's so desperately missing, unfortunately.
46:53I think today there's some people that have missed on the brief, some people that have missed on technique.
47:00I am so sorry to say, but I think, unfortunately, you've missed on both with this dish.
47:07Oh, man.
47:08Shocked.
47:09I am shocked.
47:10Yeah.
47:11Thank you, guys.
47:12Thanks, Lucy.
47:13Thanks.
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, but 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.
47:37Casper.
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 in tomorrow's pressure test.
48:23Jackie, you are wearing an immunity pin, so you've got a lot to think about it tonight.
48:28All four of you, go away, recharge, and be ready to fight to keep your position in the competition tomorrow.
48:37Au revoir.
48:39Au revoir.
48:39Bonsoir.
48:40Hey, everybody.
48:41Tomorrow night...
48:42Please welcome...
48:44...Rashane Cole!
48:46She's a force in fine dining.
48:50It's pretty daunting.
48:51Rashane is very impressive.
48:52Today, you'll be making my shoe bossy.
49:01Like, what even is this?
49:05It doesn't look real.
49:06But in a pressure test, it's what's on the inside that counts.
49:12Ah.
49:14Yuck.
49:25Ahh!
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