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00:00:00This is Chopped Castaways.
00:00:03Twelve elite chefs have been dropped
00:00:05on a remote tropical island.
00:00:07We are truly trying to survive.
00:00:10Oh, Hans, Hans!
00:00:13We are taking Chopped to the next level.
00:00:15You've got to take charge, be distinct.
00:00:17Where basket ingredients are won by grit
00:00:20and kitchens are built from the wild.
00:00:23In the end, all but one will be chopped.
00:00:27Get the sauce on the plate!
00:00:35We're out here on this island,
00:00:37and there's nothing around.
00:00:39The fact that we have to build our kitchen
00:00:42is absolutely bad crazy.
00:00:44Can we just do a papaya boat?
00:00:47I don't think that that's the way to go.
00:00:48It's difficult putting six chefs in one kitchen.
00:00:52This is really a game changer.
00:00:54The Gauntlet presents a whole new set of challenges.
00:00:56There is no hiding here.
00:00:57I just got to stay focused.
00:00:59Let's go!
00:01:01Chef Sonny, you've been chopped.
00:01:05I'm going to tell you right now,
00:01:07you do not want to be in that Gauntlet.
00:01:14Day one was absolutely bananas.
00:01:17It was one of the wildest cooking experience
00:01:19I've ever been a part of.
00:01:20Come on, guys!
00:01:21Completely unpredictable, completely wild, completely rugged.
00:01:25This is the hottest, coldest island I've ever been in.
00:01:28It's always raining.
00:01:30It's raining right now.
00:01:31And I'm always cold.
00:01:32But somehow, I'm hot, too.
00:01:36Woo! Let's go, green team!
00:01:38Let's go, green team!
00:01:40After coming off such a great high from last challenge
00:01:44and not facing the Gauntlet, I feel confident.
00:01:47I feel like green team, we're strong,
00:01:49and I'm excited to see what we have to do.
00:01:52Oh, big move!
00:01:53Let's go!
00:01:54Last time we were out here,
00:01:55I kind of really didn't step up to the plate,
00:01:57but I was able to make it through the Gauntlet.
00:01:59Look at that bad boy.
00:02:01Mentally, I feel like I'm more prepared today.
00:02:02Yeah, ready?
00:02:03Yeah!
00:02:07Chefs, did you get a little rest, I hope?
00:02:09We did, like a baby.
00:02:11Well, you might have noticed that the weather on this island
00:02:13is a little unpredictable.
00:02:16A little bit.
00:02:17Just a touch.
00:02:18As are we.
00:02:19Oh!
00:02:21As a chef, it's important to know when to dig deeper,
00:02:24work faster, and when to pivot.
00:02:27This challenge will force your team to work together
00:02:30and manage the risks in real time.
00:02:32We call it, X Marks the Spot.
00:02:38Each team has four digging zones.
00:02:42Each zone represents one mandatory basket ingredient.
00:02:46Mm-hmm.
00:02:47There are four X's in each zone.
00:02:49Two of those X's are decoys.
00:02:52Nothing is buried underneath them.
00:02:54Oh.
00:02:55Under the other two X's are the same type of ingredient,
00:02:58but very different versions.
00:03:01One premium, one not so much.
00:03:05Oh!
00:03:06We know what that means.
00:03:07Frozen or canned?
00:03:08Once a token is removed from the sand,
00:03:11that's what you have to work with.
00:03:13There is no turning back.
00:03:15Oh, my.
00:03:16We're gonna have to dig with no guarantee
00:03:18we're gonna grab anything gold.
00:03:19We might dig two holes that are empty,
00:03:21so we gotta really think about, you know, a strategy here.
00:03:24Each team must choose one chef at a time
00:03:27to run out and dig for the ingredients.
00:03:30You can rotate the chefs
00:03:32or send the same chef again and again.
00:03:35Once your team has unearthed all four ingredients,
00:03:38you will race back to your cooking camp
00:03:40and get started on a five-dish family-style feast.
00:03:44Five-dish?
00:03:45Family-style.
00:03:46You will have 90 minutes to dig for your ingredients
00:03:50and to cook your food.
00:03:52What?
00:03:53Yo!
00:03:54Having to make five dishes in the time constraints
00:03:57is absolutely diabolical.
00:04:00You want to be the first person?
00:04:02I'll go first.
00:04:03Physically digging is not a problem.
00:04:05I mean, when it comes to physical challenges,
00:04:07I think I am the strongest on our team.
00:04:10Aiden's going first, right?
00:04:11Yeah.
00:04:11I used to run in triathlons,
00:04:12so I figured I'd be the fastest on the team.
00:04:15Let's go, Aiden.
00:04:18Your time starts now.
00:04:23Let's go, let's go, let's go!
00:04:25I'll go.
00:04:26Go, go, go, go, let's go!
00:04:28Let's go, let's go, let's go, let's go!
00:04:32Those tokens stand for low-quality ingredients
00:04:34and higher-quality ones.
00:04:36They could all have duds.
00:04:37They could all have the best ingredients.
00:04:39We shall see.
00:04:40You got this, Aiden!
00:04:42Oh, nobody's at it!
00:04:44Oh, my God!
00:04:46It's got to be a record!
00:04:49Yeah!
00:04:51Yeah!
00:04:52Yeah!
00:04:52Okay, come on!
00:04:53Yeah!
00:04:54Who's going next?
00:04:55Let's go.
00:04:55Panna's tagging in James.
00:04:58Nice!
00:04:58One and done, baby!
00:05:00One and done!
00:05:00Okay, then, go!
00:05:01Aiden's on his way back.
00:05:02He tags me out.
00:05:03Oh, I love the strategy over here.
00:05:04Yeah.
00:05:05Oh, keep going!
00:05:06I think James is having some trouble.
00:05:08It looks like James is digging a dud.
00:05:10Oh, no!
00:05:10I'm getting quite deep, and I'm finding nothing.
00:05:12And I'm scooping for my life.
00:05:14James needs to pivot right now.
00:05:16Come on, James!
00:05:16We got another one!
00:05:18Go, go, go there.
00:05:18He moved to a different axe.
00:05:20You got this!
00:05:21Oh, no!
00:05:22Oh, no!
00:05:23Okay!
00:05:24Okay!
00:05:24Bring it, bring it, bring it.
00:05:26So, blue team has all of their tokens.
00:05:28Go into the kitchen.
00:05:29We worked quickly.
00:05:30We did well.
00:05:32Next thing you know, we were all racing into the kitchen.
00:05:34Oh, they're done!
00:05:35Yeah!
00:05:36Go, go!
00:05:37Dig, dig, dig, dig!
00:05:39Good!
00:05:39Oh, gosh.
00:05:44So, we get back to camp.
00:05:45We're finally able to open up these little satchels, these little sacks, and look at our
00:05:48ingredients.
00:05:48Popcorn candles?
00:05:50Ice.
00:05:50Let's go!
00:05:51Oh, you got it!
00:05:52Okay!
00:05:53Let's go!
00:05:55Let's go!
00:05:56Let's go!
00:05:56So, the blue team now has an advantage, which they really need, because they're down a
00:05:59person.
00:05:59I think they've got about a three-minute edge over green.
00:06:02And three minutes can make it or break it.
00:06:04Oh!
00:06:07Three meat eggs!
00:06:08It's a cut of meat that I know that we can really find some use with around the fire.
00:06:12Okay, so fresco.
00:06:14Century eggs.
00:06:15This is obviously going to be our problem, child.
00:06:17I know what it is, but I've never had it.
00:06:19Originally, like, they're Chinese.
00:06:20They're really funky.
00:06:21Century eggs have an extremely, like, pungent flavor.
00:06:24Some people can find them quite off-putting.
00:06:26Spray cheese.
00:06:26Spray cheese?
00:06:27I don't know what's in spray cheese, but it's not cheese.
00:06:30So, I'm scared of that ingredient.
00:06:33Popcorn kernels.
00:06:34Popcorn kernels.
00:06:35Beef-a-fed.
00:06:37Beef-a-fed.
00:06:37There we go.
00:06:37Century eggs.
00:06:38Aww!
00:06:40I'm gonna do a mashed potato and gravy.
00:06:42Mashed potato steak and gravy!
00:06:45Yeah, yeah, yeah.
00:06:46To make five dishes for the judges.
00:06:49And we have five people on our team, so one dish per person.
00:06:52Five dishes and six of us, so we're gonna work on someone who's gonna keep us all tied in.
00:06:55I'll play like the tournade, so I will help everybody out.
00:06:58You guys chime in.
00:06:59Yell at me.
00:06:59I can work with the mince.
00:07:00So, they're making a five-dish family-style feast.
00:07:03And they have to use all four basket ingredients in all five dishes.
00:07:07Right.
00:07:07That, in and of itself, is a bit of a mind-bender.
00:07:10It'll be really interesting to see how they deal with it.
00:07:12Well, I mean, it surely is, especially when you have a pantry that's very limited, right?
00:07:16So, how don't you repeat the same dish five times?
00:07:20I'm gonna do, like, a carpaccio.
00:07:21I'm gonna lean into the island and go with the tostone,
00:07:23and then let me pop corn for everybody.
00:07:26Does that sound like all right?
00:07:27Yeah.
00:07:27Perfect.
00:07:27You've got it.
00:07:30Oh, these are the century eggs.
00:07:32Beef.
00:07:32Tagliata.
00:07:33Yours?
00:07:33Scotch egg.
00:07:34I'm trying to do the starch with some vegetables in here.
00:07:37We're doing the latas.
00:07:38The latas with the grilled.
00:07:39Vivette.
00:07:39And she's got her vivette.
00:07:41With the tartare.
00:07:42Yeah.
00:07:42Let's not end up in this gauntlet.
00:07:44Cool.
00:07:44Green team?
00:07:45Green team!
00:07:45Green team!
00:07:47You wanna turn the fire?
00:07:48Yeah.
00:07:49The only thing here different in terms of ingredients, green team versus the blue team, is the green
00:07:54team has the spray cheese, the blue team has queso fresco.
00:07:58Queso fresco.
00:07:58Queso fresco.
00:07:59All right.
00:07:59Friends, don't we think queso fresco probably would be a better bat?
00:08:04Whoa!
00:08:05That is a gnarly boy right here.
00:08:08I can trim up the vivette.
00:08:09For everyone?
00:08:10Yeah.
00:08:11It's not secret that the vivette is probably one of chef's favorite cuts of a beef, right?
00:08:15Gives you a little bit of chewiness, and it has just a completely different flavor to
00:08:20it.
00:08:21You want me to leave a little fat on for you?
00:08:22Yes, please.
00:08:23It has a fair amount of silver skin on it, so the trick is to remove the silver skin,
00:08:29but also try to save some of that nice pearly fat on there, because it is pretty lean.
00:08:35They have to make sure that whatever they are grilling on has to be hot enough.
00:08:41Yeah, very hot.
00:08:41Because we want that beautiful seal, and we want that medium rare in there.
00:08:46Otherwise, it's like such a shame.
00:08:48It's a crime against a steak.
00:08:50Yes.
00:08:53I'm feeling a little, just a little bit flustered.
00:08:56We were just running so hard, so fast.
00:08:59I have to be so for real with you.
00:09:01This is very difficult.
00:09:02I wish I had a blender.
00:09:04I wish I had electricity.
00:09:05I wish I had ice to keep things cold.
00:09:08I wish I had more ingredients.
00:09:10But I can go on.
00:09:12I think that we have a solid plan as a team.
00:09:15I'm doing a babette steak tagliata right now.
00:09:18Beef tagliata is a really hard seared cut of beef that is left raw on the inside.
00:09:24And it's mostly served as, like, kind of like a really high protein type of salad.
00:09:28Um, quick pickling.
00:09:30What would be, like, the white part of the century egg.
00:09:34Do we know if we need to boil these?
00:09:36They're done.
00:09:37They're, like, totally ready to eat now.
00:09:39I just want to open one and see what happens.
00:09:41Let's talk about the century egg, shall we?
00:09:44Oh, my God.
00:09:44That's a delicacy in a country like, you know, Philippines, right?
00:09:48First time having a century egg here.
00:09:50Oh, all right.
00:09:53Well, cool color.
00:09:56It is stored in ash.
00:09:58And that's why the white becomes black in color.
00:10:03And then the yolk is, like, a bright orange in color.
00:10:07Ooh.
00:10:10Egg has a natural sulfuric smell to it.
00:10:13Now, intensify that sulfuric smell and taste and add fermentation.
00:10:19Century egg, you can actually incorporate in.
00:10:22But you've got to be careful and respected.
00:10:25Yes.
00:10:25Because otherwise it will take over.
00:10:27That has a lot of umami, if you will.
00:10:29What does my mouth look like?
00:10:31Is it black?
00:10:32Yeah.
00:10:33So I'm going to pickle the whites.
00:10:35Not the whites, but you know what I mean.
00:10:36The blacks.
00:10:37The blacks.
00:10:38With tons of herbs, tomatoes, tons of citrus.
00:10:41And then I'm going to do a sauce with the cheese.
00:10:45Kate, don't forget about your cheese if I don't have time,
00:10:48since I'm helping everybody else out.
00:10:49Yeah, I'm actually going to put that cheese right in this sauce here.
00:10:51My game plan right now is a Bavette beef tartare with some yucca chips
00:10:57and some crispy spiced popcorn on top.
00:11:00And as far as that cheese, I think we'll be adding it to this yolk here.
00:11:08Another tricky ingredient is the spray cheese.
00:11:11You want to hide its texture and highlight its taste somehow.
00:11:16So I'm thinking an aioli for my beef tartare.
00:11:20These are going to be yucca chips for my tartare.
00:11:25Hannah is prepping the tartare for me while I work on the yucca chips.
00:11:29Yucca is a super starchy vegetable.
00:11:32Come on, baby.
00:11:33It is a little bit more temperamental to fry on open flame.
00:11:38You definitely just need to make sure that you are constantly moving
00:11:41so that they fry at an even rate.
00:11:44I definitely do feel most at home in the wild.
00:11:48It's my happy place.
00:11:50I'm from Chicago, Illinois, and I'm a chef.
00:11:53I am most known for hunting and wild game.
00:11:56I grew up hunting with my dad.
00:11:59Everything from small game birds to turkey, deer.
00:12:03My dad wanted to teach me how to build a fire or sharpen a knife.
00:12:06I wanted to learn.
00:12:08If I can find it, grow it, harvest it, catch it, that's what I'm all about.
00:12:12I've never done a lot of normal girl things.
00:12:15My knees will be dirty.
00:12:16I got dirt embedded in my fingernails, and I'm proud of it.
00:12:19A lot of these chefs have been classically trained,
00:12:23but I know a lot of them don't grow their own food.
00:12:26They're like, oh, meet your farmer.
00:12:27I'm your farmer.
00:12:28Meet your forager.
00:12:29I'm your forager.
00:12:30Meet your rancher.
00:12:31I can harvest you some venison.
00:12:33My strategy is just giving it everything I got.
00:12:36I have nothing to lose, everything to gain.
00:12:39Just give me a fire and a knife, and I'm ready to go.
00:12:43I finished your tartare.
00:12:46Shallot, garlic, mint, cilantro, ginger, a little cinnamon.
00:12:50I love it.
00:12:52We're in business.
00:12:53I've got century eggs.
00:12:54I'm going to try and go a bit ambitious with a bit of a Scotch egg.
00:12:57I feel like bringing a bit of the UK to this.
00:12:59A Scotch egg in England is an absolute staple.
00:13:02So normally it's pork, mince wrapped around an egg with a crispy breadcrumb.
00:13:06We normally use flour egg and breadcrumb, but we're trying to use toasted popcorn kernels.
00:13:10It's the breadcrumb.
00:13:11The sausage meat is going to be my good friend here.
00:13:14He's putting together a little mince, a shallow fry, and get it toasted.
00:13:17I feel like this challenge is about risk-taking.
00:13:20I have to stand out above the others, so I'm trying to give it everything.
00:13:25There's no breadcrumbs on the island, so I got pecan.
00:13:27We got some popped popcorn.
00:13:29I also decided to throw some raw popcorn kernels in there,
00:13:33thinking that when I cook this Scotch egg, I'm hoping they pop,
00:13:36and I'm going to have some different textures and crunch.
00:13:38Right, I'm going in the fryer, guys.
00:13:40I love it!
00:13:41If that works out, it's absolutely genius.
00:13:44He's got raw kernels on the outside of his Scotch egg.
00:13:47Cute!
00:13:48Traditionally, this is getting cooked in a hot, neutral oil.
00:13:51Coconut oil is the only oil we could find.
00:13:54I'm really trying to make sure that this coconut oil is ripping hot.
00:13:58Look at that!
00:14:00James seems like a really great chef.
00:14:01He's so tall, like, he can just grab a coconut like this from the tree.
00:14:05Wait, is James single?
00:14:07Can you ask him for me?
00:14:09But don't tell him it's for me.
00:14:11Okay.
00:14:12But ask him.
00:14:13Definitely ask him.
00:14:15I've been asked to ask you, I'm not going to say by who, if you are single.
00:14:19I am single.
00:14:21I'm also emotionally unavailable and dead inside.
00:14:24It's a great mix.
00:14:27I'm an award-winning live fire chef from Wellingborough.
00:14:30We only cook over fire.
00:14:32There's no ovens, there's no grills, there's no fries.
00:14:34It's just charcoal on wood.
00:14:36The theatre, the fire, the romance and the sexiness of sitting there
00:14:39and watching your food being cooked on grills is super primal.
00:14:42I actually got started cooking when I joined the military.
00:14:45The military experience moulded my personality, my character.
00:14:49I'm up early.
00:14:50I have a routine.
00:14:51It just doesn't leave you.
00:14:53Being ex-military, I'm definitely not scared of digging, catching,
00:14:57being diverse, lighting fires, survival, camping out.
00:15:01It's just what we know.
00:15:02It's our basics.
00:15:04Physically, I've been preparing for this.
00:15:05I've got into the best shape I've been in for a long time.
00:15:08I'm not coming here to f*** about.
00:15:10I don't want to bring it home for the Brits.
00:15:17So, James is using a century egg to make a play on a scotched egg.
00:15:21Some of the ingredients are traps, and this egg is a trap.
00:15:24You can't finish the full egg.
00:15:26It's just too rich.
00:15:30Oh, we need some more fire, guys.
00:15:33We're doing the best we can, right?
00:15:34Right, let's go.
00:15:36I'm cooking these scotch eggs in a Dutch oven with some coconut oil.
00:15:40I noticed that the raw popcorn kernels, as a breadcrumb, didn't pop.
00:15:45I don't think I had enough time to get that oil really hot.
00:15:49If I could not serve this, at this point I'm absolutely mortified.
00:15:55That's me gone.
00:16:00I can't give them raw popcorn kernels, so if I do, that's me gone.
00:16:05So I'm going to have to fish through and get them all out.
00:16:07I think I've got enough time to pull it off.
00:16:08I'm so sorry that happened.
00:16:10Don't worry, it's all good.
00:16:11Listen, it's cool.
00:16:11We go.
00:16:12We adapt.
00:16:14Everyone cool, though?
00:16:15Yes.
00:16:16Yes, chef.
00:16:17I'm picking out all the raw popcorn kernels.
00:16:19I'm happy that it's edible, and now I need to think,
00:16:22how do I bring this back to a dish?
00:16:23I thought, okay, what's another dish where we can celebrate this century egg?
00:16:27And I thought deviled eggs.
00:16:28Guys, just to give you an update, we're on to deviled eggs,
00:16:31rather than scotch eggs.
00:16:32Way to pivot, chef.
00:16:34I love a deviled egg.
00:16:34I love a deviled egg.
00:16:36I add more squirty cheese with loads of seasonings and fresh dill.
00:16:39This is kind of like a mousseline.
00:16:40It's light.
00:16:41It's got good flavor.
00:16:43I'm going to give you a restaurant-grade hors d'oeuvre-style bite.
00:16:48So, historically, Chopped has been anything but a team sport.
00:16:51It's one chef versus another chef, generally.
00:16:54Here, we started with two teams of six.
00:16:56This is a very different game.
00:16:58If you have a bad day, you can be saved sometimes by teammates.
00:17:01But if you're having a good day and teammates not, you can also be chopped.
00:17:05It's fascinating, really, to see if a team decides to work together towards victory,
00:17:10or if everybody's on their own.
00:17:13Make sure, guys, there's enough for everybody.
00:17:15I'm really excited to see Dwight actually working the kitchen.
00:17:20Because, you know, the last time, we just saw him really putting so much effort in the building.
00:17:24But we haven't seen much cooking.
00:17:27In the last competition, I just kind of focused on making sure that fire stayed lit.
00:17:32This time, I'm going to focus on my style of cooking.
00:17:35I'm putting together more of a southern-style potato that my grandmother used to do.
00:17:40Behind you, Chef, like a southern comfort food is going to be some fried potatoes with multiple vegetables in there.
00:17:47It's going to have a little spice to it, a little bit of kick to it.
00:17:52And then it's going to have a little bit of a crispy element from some crispy fried beef.
00:17:58Reed team is not going home.
00:18:00I see a couple of healthy-looking fires.
00:18:02I hope they're feeding them.
00:18:04All right.
00:18:04Who needs beef?
00:18:05I need beef.
00:18:06I'm going to throw it in.
00:18:07Last minute, though.
00:18:08Last minute.
00:18:09I decided to make a queso fresco and popcorn-crusted grilled bavette steak.
00:18:14I knew I needed some punchy acid to bite through all that metallicness of that century egg.
00:18:19And so I'm thinking about century egg salsa verde.
00:18:23God.
00:18:24This wind is crushing me on chopping herbs.
00:18:26On this island, many of these ingredients that you take for granted have become exponentially harder to work with.
00:18:32The wind is at my back, so I end up having to use my body to block the wind.
00:18:39Today, what we're going to be making is five different dishes.
00:18:42So we have Steph.
00:18:43He's going to be making a hash.
00:18:44Carrie's going to be doing a fried tostone.
00:18:46JP over here is going to be doing a grilled bavette topped with queso and popcorn.
00:18:52Logan's going to be doing a play on beef and mashed potatoes.
00:18:55So steak and potatoes, classic, simple.
00:18:57But yeah, he's just going to be elevating that one.
00:19:00And then I'm going to be doing a beef carpaccio with a salad on top, like a nice herb salad
00:19:06with some shallots and a ton of different citrus.
00:19:09I see Aiden as the perfect person to take the lead.
00:19:13He's young.
00:19:13He's eager.
00:19:14The boy knows how to cook.
00:19:16He's my biggest competition and our biggest asset.
00:19:22People have underestimated me just because I became a chef really young.
00:19:25There is an element of, oh, he's just a kid.
00:19:29But honestly, that does always change right when I start cooking.
00:19:34I am a chef and culinary director originally from Australia and now living in San Diego, California.
00:19:40And I focus on whole animal butchery.
00:19:42I think whole animal butchery is just the right way to go.
00:19:44You wouldn't catch an animal, you know, hang it up, butcher it, and then take out a loin and be
00:19:49like, well, we're done.
00:19:50It not just flexes that creative muscle, but it also pays respect to the animal.
00:19:57Before I started cooking, I was a head.
00:20:00Went to three different jails in three different countries, and then kitchens really sorted me out.
00:20:04Dropped out of college, started working 100 hours a week, and I became the chef of the first live fire
00:20:09restaurant in San Diego.
00:20:11It's a Michelin-recognized restaurant at age 22.
00:20:13I would describe myself as a bit of a workaholic, and I'm incredibly particular.
00:20:18I'm hoping at one point I am happy with where I am, but I feel like there is still a
00:20:23lot ahead of me.
00:20:24Doing stuff like this and getting out of my comfort zone is, I think, the way that I'm going to
00:20:27get there.
00:20:27I hope. I hope at one point I'm content. Yeah.
00:20:32Do you want to blister them in this?
00:20:34That's what I was thinking.
00:20:35Yeah, yeah, just use this.
00:20:36All right.
00:20:37Carpaccio. With this sort of meat, it can be kind of tough.
00:20:39So the concept that I have in my head is just to salt pepper it and then sear the hell
00:20:44out of the outside of it.
00:20:45And then I'm just going to make a century egg aioli.
00:20:50Anything that's like really funky and weird fat can lend to that.
00:20:55The queso fresco has got like a ton of good fat to it.
00:20:57So I figured mixing the two would kind of divert your attention away from the funkiness of the egg.
00:21:03Maybe we got some oil, some salt, like a little bit of acid for it.
00:21:07Okay.
00:21:07Because we don't have whisks.
00:21:08I'm getting my hands dirty, whipping it as hard as I can so that puffs up a little bit.
00:21:13Giving you that aioli texture.
00:21:15A lemon or lime or orange.
00:21:17Lemon or lime would be sweet.
00:21:18I just popped all the corn.
00:21:20I hope it's enough.
00:21:21I popped it for my whole team.
00:21:23And then now I'm going to make two estores.
00:21:27I'm going to fry it once.
00:21:29I'm going to smash it.
00:21:31I'm going to fry it again.
00:21:33And then I'm going to use that vivette, the beef, to garnish it.
00:21:40Carrie might be a little bit of a dark horse.
00:21:41She's very confident.
00:21:42She's very cool, collective.
00:21:44I feel like the rest of us are kind of like shaking our boots a little bit.
00:21:48Carrie's kind of just like feng shui.
00:21:50I feel strong today.
00:21:52I feel like I have a plan.
00:21:54I see the game now.
00:21:55I know where I'm at.
00:21:56So I'm going to just slow down and show up.
00:22:01My edge is going to be my steady hand and my steady mind.
00:22:05I am the chef owner of Fox and the Hen in Denver, Colorado.
00:22:09I'm a Colorado girl.
00:22:10Being outside is what I do best.
00:22:12I spend my free time mountain biking, skiing, snowboarding, whitewater rafting and fishing.
00:22:18My food is very Americana, but I study Le Cordon Bleu.
00:22:22So I definitely have a basis in French cuisine.
00:22:24I'm a James Fearn semifinalist and you can't really fake that accolade.
00:22:28That one's earned.
00:22:30I'm feeling very mentally strong because I have a meditation practice that I do twice
00:22:35a day, every day.
00:22:36It's very grounding.
00:22:39The more you throw at me, the more centered I get.
00:22:41I beat Bobby Flay and I made it to the finale of Top Chef.
00:22:45I am a threat here and anyone who doesn't think so, they're just not paying attention.
00:22:52Should have brought a peeler.
00:22:54I was thinking about that as one of the items.
00:22:56For my yucca mash.
00:22:58I have my yucca boiling.
00:22:59I'm starting on my sauce, so I grab a bunch of tomatoes, a bunch of bell peppers, some aromatics.
00:23:04We're trying to cross-fuelize as much as we can.
00:23:06So Carrie needs a sofrito for her dish.
00:23:08So as I'm dicing all my components for my quote unquote sauce, it's the same components
00:23:14I go into a sofrito.
00:23:15What do you think?
00:23:15It's really good.
00:23:16Give me half and you take the other half.
00:23:18Because I'm going to clip the other half down.
00:23:19Love it.
00:23:20Okay.
00:23:20Do you have any more century egg?
00:23:21There's a couple in the basket right there.
00:23:23I'm going to make like a fried hash.
00:23:25I'm going to use sweet potatoes and yucca potatoes and throw our flavors in there.
00:23:30Instead of real eggs, I'm going to have century egg in there.
00:23:33Throw in the bavette steak too at the end.
00:23:35And hopefully it's just like super flavorful.
00:23:37I love the fact that one of his tools was a wok.
00:23:41And you see him use it very extensively.
00:23:44My wok is my secret weapon.
00:23:46When you think live fire, that's the one piece of equipment that no one will ever think of except me.
00:23:51Growing up in Hawaii, we don't have traditional barbecue.
00:23:55I first experienced it when I was in San Antonio.
00:23:58I was chasing that bite ever since.
00:24:00Because I couldn't find it, I just decided I have to start making my own.
00:24:04I'm Chef Steph.
00:24:06I own 446 BBQ in Kalispell, Montana.
00:24:08I had like the perfect life growing up, but I just always found myself getting into trouble.
00:24:13Then I started to get into drugs.
00:24:15Then it really like ruined my life.
00:24:17So I went off to rehab.
00:24:19And I started to move in the right direction.
00:24:22I joined the military.
00:24:23Military taught me a lot of structure and really changed the way that I lived my whole life.
00:24:28Now, I wake up at 4 every morning, get my workouts in.
00:24:32I lift heavy things.
00:24:34And right now, all my focus really on is achieving the most that I can, giving my family the best
00:24:40life they can have.
00:24:41Going into this competition, I knew I would probably have the least amount of cooking experience.
00:24:45I've only been barbecuing for four years, but it doesn't matter how much restaurants you own, how many followers you
00:24:51have, any stars you earned.
00:24:53The island gives everyone an even playing field, no matter what their resume is.
00:24:57I'll outwork everyone.
00:24:59I'm not gonna stop till I'm the champion and walking away with that 100K.
00:25:04Damn it, the walk's not hard enough.
00:25:06Hey, R, when are you done with that mandolin? Soon?
00:25:08One minute.
00:25:10I'm just gonna grate this onion.
00:25:11I'm making a Mediterranean bavette, candied popcorn, and cheesy latkes.
00:25:18With spray cheese, who doesn't like a cheese potato?
00:25:22Hey, that's good, that's good, that's good.
00:25:25Latkes are good.
00:25:27I'm gonna help Ara with marinating the bavette, getting that nice and seasoned.
00:25:32Dude, this is gonna be sick.
00:25:33Yeah.
00:25:34Ara, how about a palm sugar and sentry egg gastrique?
00:25:36I like it.
00:25:38When I went into this today and I put myself out there as like the tournade,
00:25:42I know it could be observed as a backseat.
00:25:45For me, it's more of a leadership role.
00:25:49I got hands, guys.
00:25:50Run and grab me a fresh ginger.
00:25:51Because you're guiding each station, and also this is really gonna give me a chance
00:25:56to observe my teammates and see what I'm up against.
00:26:00This island will test us, but lucky for me, I don't break easily.
00:26:04I'm from Boynton Beach, Florida, and I'm a private chef.
00:26:08I've gotten before that I'm a hard read or I'm intimidating, and it's like, not really.
00:26:14I play my cards very close to my chest and figure people out before they even say a word.
00:26:20I consider myself a fighter every single day.
00:26:22If I'm not in the kitchen slinging pans, I am in the gym lifting heavy weights.
00:26:27You put in the work, you get good results.
00:26:30I have been through super deep trauma.
00:26:34Six years ago, my late husband took his own life.
00:26:38But out of the darkness comes super bright light.
00:26:42I definitely brought out the strength within me that I never knew I had.
00:26:47Now I advocate for positive mental health in this industry.
00:26:51Winning $100,000 would mean that I can finally put this money towards a nonprofit for the support that we
00:26:58need.
00:26:58I'm confident that I can do it.
00:27:01I am happy with this.
00:27:03Hey, chefs!
00:27:04Yes!
00:27:04Yes, chef!
00:27:05Would you like to hear your treasure chest clue?
00:27:08Yes!
00:27:09Yes!
00:27:09Let's go!
00:27:10I would do unspeakable nasty things for some butter.
00:27:14Gather close, because I'm only going to say this once.
00:27:16All right, guys.
00:27:17Steph comes out, and it's rematch time.
00:27:21Oh, we have a treasure chest.
00:27:23Oh!
00:27:24Steph!
00:27:24I hate this thing.
00:27:25Steph might as well go back to his camp right now, because he's not beating me this time.
00:27:31Two waters meet, but only one survives.
00:27:35Search where the river ends, and the ocean arrives.
00:27:39That's a good one.
00:27:40Oh!
00:27:41Do you think they got that?
00:27:42It's a final effort now.
00:27:44Where two waters meet, but never combine.
00:27:48I remember when we were gathering the equipment for the kitchen, there was almost this swamp
00:27:54that looked like it should have led into the ocean.
00:27:56Let's go!
00:27:56I know exactly where this treasure chest is.
00:27:58It's fine.
00:27:59Let's go.
00:27:59What is it?
00:28:00He said where the rivers meet.
00:28:02We all know ours, the beach's fastest man.
00:28:05There's no point in trying to catch a plane that's already lapped.
00:28:09Yeah, let's go.
00:28:10Like, look at him.
00:28:10He's just like, I know exactly where I'm going.
00:28:16Woo!
00:28:17Woo!
00:28:19You get it?
00:28:19Yeah.
00:28:20Oh, he got it!
00:28:21Oh, look at that!
00:28:22Aura just went and got the treasure chest.
00:28:24Three!
00:28:25Three!
00:28:26Three!
00:28:26Three!
00:28:26Three!
00:28:27Nine!
00:28:28This treasure chest is a massive win for us.
00:28:31I am super pumped, and I knew I wasn't going to disappoint my team.
00:28:35What have we got?
00:28:36What have we got?
00:28:36Looks like olive oil.
00:28:38Perfect!
00:28:39Oh, man, I need that fat.
00:28:40I need that fat.
00:28:41Coconut milk and chili crisp.
00:28:44Chili crisp.
00:28:44Chili crisp.
00:28:45Wow!
00:28:46I gotta use a little chili crisp, actually.
00:28:49I can use this coconut milk to help marinate my Mediterranean bevet.
00:28:55We have it on these skewers.
00:28:57Throw them onto some hot coals, making sure there's a nice char on them, but they're still
00:29:01nice and medium rare inside.
00:29:03Hey, dude, when you're done, can you help me with the spices?
00:29:06How much, uh, how deep should I put it, the oil?
00:29:09I don't know if he's nervous, but Chef Steph's asking a lot of questions.
00:29:15Can you come whenever you're free?
00:29:18Does anyone have time to help Steph?
00:29:19What you need?
00:29:21I just don't think it's getting hot enough.
00:29:23Okay, chefs, you've got about 16 minutes on the clock.
00:29:26Woo!
00:29:30Dude, just cook your food, buddy.
00:29:31Let's go.
00:29:32Let's just put your beef in.
00:29:33It's go time.
00:29:34Okay.
00:29:34Yeah.
00:29:35Go fast, Steph.
00:29:35Be confident.
00:29:38Logan, how you doing?
00:29:39Good.
00:29:39The yucca comes off and is cooked all the way through, and I realize that I have nothing
00:29:44to mash this with.
00:29:45We are on an island, and resources are extremely limited.
00:29:48I'm not gonna mash my mash with a rock.
00:29:50Okay.
00:29:51I find a jar of peppercorns, and I am smashing my yucca, and I'm realizing that the yucca's
00:29:57kind of overcooked, and it's becoming very gummy.
00:30:00This is unusable, right?
00:30:01Well, it's not.
00:30:06It's gummy.
00:30:07Yeah.
00:30:07Still so not seasoned.
00:30:08Everything kind of just fell apart again.
00:30:10As time is ticking by, the wind's kind of coming out of my sails.
00:30:14The high that I felt from the gauntlet is kind of deflating.
00:30:17I'm getting very frustrated with myself.
00:30:19I'm frustrated with the island.
00:30:20I just gotta get this steak going.
00:30:23You need to still cook your steak.
00:30:25Yeah.
00:30:26I know, I know.
00:30:26I'm defeated.
00:30:27I just, like, I can't do anything right.
00:30:29JP, you got my steak somewhere, or did everyone grab some?
00:30:32Ooh!
00:30:33What do you mean?
00:30:34Yeah, we had no steak.
00:30:35I cut four pieces.
00:30:36I thought we had enough.
00:30:37Okay.
00:30:38Are you missing steak?
00:30:39Huh?
00:30:39Yeah.
00:30:40The whole thing?
00:30:42Yeah, I didn't get a piece of steak.
00:30:43It appears that there's a missing steak.
00:30:45That's a little bit stressful, yeah?
00:30:49When I have no beef, like, everything crumbles.
00:30:52Like, it just all falls apart.
00:30:54I feel like giving up.
00:30:54Logan's steak seems to be missing, which is not ideal.
00:30:59Logan just said, where's my steak?
00:31:04I took it.
00:31:06I didn't mean to.
00:31:07I swear on my life it was an accident.
00:31:11Logan.
00:31:11Logan, I'm really sorry.
00:31:14I'm so sorry.
00:31:14I'm so sorry.
00:31:14No, it's okay.
00:31:15It's okay.
00:31:15But I have more than enough of this.
00:31:18Yeah, leave it there.
00:31:19I'm pretty frustrated with Carrie, and I know she didn't do it out of Malice.
00:31:23She's my teammate.
00:31:24We're all dependent on one another right now.
00:31:25I get through my emotions.
00:31:27I go back to my station.
00:31:28I take the biggest handful of queso fresco you've ever seen in your life, and I throw it into my
00:31:33mash.
00:31:33I'm whipping it.
00:31:34I'm trying not to over-whip it to make more gumminess, but the queso fresco is helping us start fluffing
00:31:41it up.
00:31:41Okay.
00:31:42Two minutes.
00:31:43Two minutes to go.
00:31:44We got everything on each dish.
00:31:45So you've got century egg, popcorn.
00:31:47The square cheese needs to go on.
00:31:49I'm sitting there going all shooting.
00:31:50James ran over and said, Dwight, look.
00:31:52You need the spray cheese.
00:31:53You need the cheese on this dish.
00:31:55Yes, sir.
00:31:56Oh my gosh.
00:31:57I only have like two minutes left.
00:31:59Do you want a little bit of lime and a little bit of this?
00:32:01That's awesome.
00:32:03A little bit of lime in there.
00:32:05I got my groove on now.
00:32:07I'm just going to finish up that steak.
00:32:09You can see that it's like super charred, so I'm really happy with that.
00:32:12I let my vivette rest, and then I start slicing into it.
00:32:17However, I don't slice my vivette against the grain.
00:32:22But I blacked out.
00:32:24I was so nervous, and I made that huge mistake.
00:32:28One minute on the clock, chefs.
00:32:30All right, who needs help?
00:32:31I need help.
00:32:32Is everybody plating?
00:32:34I'm plating.
00:32:35I just pulled a rabbit out of my .
00:32:40All right, chefs, this is it.
00:32:42Oh my god.
00:32:4210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:32:52Time's up.
00:32:53Let's go!
00:32:55Let's go!
00:32:56Come on!
00:32:57Well done, guys.
00:32:59Oh, look at him.
00:32:59He's very happy.
00:33:01Look at him.
00:33:01He's very happy.
00:33:02Go, bro.
00:33:03To pivot that hard with that little time left after so many hiccups through the challenge,
00:33:09this is the best thing that could have happened in any way, shape, or form.
00:33:16Teams, you really dug in and gave it your all to make a family-style feast.
00:33:21Each team had a unique set of basket ingredients based on what you dug up in the sand.
00:33:26Blue Team, your ingredients were popcorn kernels, bavette steak, century egg, and queso fresco.
00:33:32As always, the judging criteria on this island are taste, presentation, and execution.
00:33:39Blue Team, you're up first.
00:33:41What did you make for your five-course feast?
00:33:43What you have for me, chefs, is a tostone with seared beef finished with a sofrito,
00:33:50and then we have a century egg aioli with a queso popcorn.
00:33:56Okay.
00:34:07We saw you today really going for it.
00:34:10Yes.
00:34:10The crunchiness of the tostones is really what I love the most.
00:34:13The acidity works very well.
00:34:15And the queso is so required because it adds the creaminess which goes with the plantains.
00:34:21But the bavette could have been cooked a little less to still have that juiciness.
00:34:26Thank you, chef.
00:34:27Judges, what did you think about Logan's dish?
00:34:29I have prepared for you a marinated bavette with a popcorn crunch over a queso yucca mash.
00:34:36I think that the yucca was fantastic.
00:34:39It's my favorite part.
00:34:41It's really fluffy.
00:34:42It reminds me of a grits or a polenta in a way.
00:34:46After the last competition, you really come back swinging.
00:34:49Yeah.
00:34:49This absolutely delicious topping is good use of the century egg and good use of the popcorn kernels.
00:34:57And Jean-Paul, what did you make?
00:34:58I cooked a popcorn and queso fresco crusted bavette, and I got a century egg salsa verde underneath.
00:35:05Very fresh, delicious.
00:35:07I think the sear is fantastic, but the steak is a little overcooked.
00:35:10Mmm.
00:35:11I know it's challenging to cook on open fire.
00:35:13You don't have a knob where you can just, you know, bring it down and bring it up.
00:35:16But that's part of chop castaway.
00:35:20Chef Steph.
00:35:21Chef, I made a bavette hash.
00:35:23Love the idea for hash.
00:35:24I think hash is something so comforting.
00:35:25And the way you manage to get the potatoes really caramelized, that bite is fantastic.
00:35:33The crumble of queso fresco on top, fantastic.
00:35:36That wok is everything.
00:35:37I see you working with it.
00:35:39And how did you sear the meat?
00:35:40Cast iron or in the wok?
00:35:41In the wok.
00:35:42Yeah.
00:35:43When you do hash, the sear creates caramelization.
00:35:46When you don't have the caramelized meat, you don't get the flavors that you need to
00:35:51here, right?
00:35:52Yes, you brought the wok, but that does not mean you have to do everything in the wok.
00:35:58Judges, what do you think about Aidan's work?
00:36:01Today what you guys are going to have in front of you is a beef carpaccio.
00:36:04On the base is going to be a century egg and queso fresco aioli.
00:36:08On top, you're going to have some pickled red onion and then some crunchy popcorn.
00:36:14Beautiful presentation.
00:36:16The aioli, the century egg with the queso is actually really smart because century eggs
00:36:22does have a very robust flavor to it.
00:36:25And you really manage to tame it along with the queso.
00:36:28So great utilization of those ingredients.
00:36:31You're cooking way beyond your years, huh?
00:36:34Thanks, Chef.
00:36:35Kid's a beast.
00:36:37Well done, Team Blue.
00:36:38Well done, Team Blue.
00:36:39The Blue team absolutely slayed it.
00:36:41Green team, you are up next.
00:36:43Let's go, Green.
00:36:43Go into this tasting.
00:36:45Well done, guys.
00:36:45Well done.
00:36:47I'm nervous.
00:36:50Okay, Green team, as you know, you have the same basket ingredients, except for instead
00:36:55of queso fresco, you had spray cheese.
00:36:58Being that there was six of us and five dishes, we kind of pinned each dish for each chef.
00:37:03I was more of a tornade.
00:37:04So helping out along the bit.
00:37:06Okay.
00:37:07Chef Ara, please tell us about what you made.
00:37:09So we have a Mediterranean coconut bavette with a cheese latke and a chili crisp century
00:37:17egg gastric popcorn.
00:37:23The beef is cooked great.
00:37:26Thank you, Chef.
00:37:27Finding those Middle Eastern flavors in the rub, and then the latkes is a fun thing here,
00:37:32right?
00:37:33Makes it rustic in a nice way.
00:37:35Fantastic.
00:37:35Thank you, Chef.
00:37:37Kate, please tell us which dish you made.
00:37:39Awesome.
00:37:39I actually made the beef bavette tartare with some yucca chips and spray cheese and century
00:37:47egg aioli.
00:37:50I really appreciate the idea of a tartare.
00:37:53You guys seared this before, right?
00:37:55Or no?
00:37:56Just raw.
00:37:56Raw.
00:37:57So I think if you actually sear the meat and then did like a bavette tartare, I think maybe
00:38:03it would have worked a little better, so you actually give a little time for the fat to
00:38:06come up.
00:38:07It needs salt to me, like desperately.
00:38:10So where was the spray cheese?
00:38:13The spray cheese was in the century egg aioli.
00:38:16Oh, it's under it.
00:38:17Hopefully that gives you some salt that you were looking for.
00:38:20I almost wish that I hadn't discovered the century egg and the spray cheese aioli.
00:38:26It's a very challenging texture and flavor.
00:38:32I think the spray cheese, if you would have put it in the tartare and just gently folded
00:38:36it, it would have been a little bit more successful.
00:38:40Okay.
00:38:41Chef Dwight, could you tell us which dish is yours?
00:38:43Mine is the country potatoes with the crispy, spicy beef bavette.
00:38:52I hope nobody films this.
00:38:53This is not documented in any way, because the fact that I like the way you use the spray
00:38:58cheese, I don't think I've ever in my life.
00:39:01I would say I like the spray cheese, but the spray cheese for me works.
00:39:04In terms of spices and seasoning, this is the best dish we had I think so far.
00:39:09I think the only downfall of this dish, it's the ratio of things.
00:39:13You don't have much beef compared to all the starch.
00:39:17Yes.
00:39:18All right, James.
00:39:20Judges, I prepared a devil egg, so I used the century egg as the whole body and I also
00:39:25chopped it through a mousseline where we took some of the bavette.
00:39:29It was pounded down by my really good chief beef pounder to the right of me.
00:39:33There was a slight pivot in it, it was going to be a scotch egg.
00:39:37I do applaud you for embracing this century egg with such gusto, but I do think that you
00:39:46could have used at least one-eighth of the portion that you've used.
00:39:50If you have the entire thing given to you, there's no way that you're going to go through it.
00:39:54The bavette, that part is nice.
00:39:56It's just that when you're done tasting it, the only thing that you're left with is this
00:40:02century egg.
00:40:04I am super concerned.
00:40:06I feel like my risk and my lack of backup plan in this, if it doesn't pay off, it's
00:40:12going to send me home.
00:40:14Next, Chef Paulette.
00:40:15Today I made for you a bavette tagliata, a sauce that I made with the century egg yolk,
00:40:23spray cheese, orange and honey.
00:40:25And then for the popcorn, I gently toasted it with some spices and some of that coconut sugar.
00:40:32You're really good at sauces and flavors.
00:40:35Thank you, Chef.
00:40:35I mean, that is just, I could, right?
00:40:37I mean, I did not know that there was spray cheese in there, but really good.
00:40:40Thank you, Chef.
00:40:40You're quiet, but you know what you're doing.
00:40:43Thank you, Chef.
00:40:44Yeah.
00:40:45The meat is cooked really nice, but how should you slice the meat?
00:40:50Against the grain.
00:40:52Okay.
00:40:53So, how is this meat sliced?
00:40:55It wasn't sliced against the grain, Chef.
00:40:58I was like, does she not know that?
00:40:59And if she doesn't know it, go back to the team and ask, right?
00:41:03Yeah.
00:41:04Because it changes how the dish eats.
00:41:07Absolutely.
00:41:08Team Green, thank you so much.
00:41:12I'm pretty nervous.
00:41:13It feels like we are going to be the underperforming team.
00:41:20Soon, two chefs will fight for their lives in the gauntlet.
00:41:23I didn't slice my vevette against the grain, which is a very brooky mistake.
00:41:31I do not want to go to the gauntlet.
00:41:39One team earned the right for every teammate to continue in the competition.
00:41:44The top team immune from elimination is...
00:41:55The blue team.
00:41:56Yeah!
00:41:58Let's go!
00:41:59Good job, guys.
00:42:04Literally a weight off of all five of us.
00:42:07We're all already exhausted.
00:42:09It's long days being on the island, collecting things, scavenging from materials for our kitchen.
00:42:14It takes a toll on you.
00:42:15So not having to go to the gauntlet, I think, is great for the team.
00:42:19And it helps us reserve our gas tanks a little bit more.
00:42:23I'm sorry, Team Green.
00:42:25That means that you are on the bottom.
00:42:26The two chefs with the least successful contributions will be sent to the gauntlet.
00:42:31And one of them will be chopped.
00:42:36The first chef headed to the gauntlet is...
00:42:44Chef Kate.
00:42:47Chef Kate, he really struggled with that tatar.
00:42:49It just didn't come together in the execution.
00:42:51The gauntlet is intimidating, but I am ready to fight and show why I deserve to stay in this competition.
00:43:00Challenging chef Kate and the gauntlet will be...
00:43:07Chef James.
00:43:09Chef James is struggling converting that egg for it to become a proper dish.
00:43:16I am gutted that I'm in this situation because I do not want to be floating around the lower parts
00:43:21of this competition.
00:43:23But the gauntlet, I feel, is going to give me the opportunity to show them my heart and my determination.
00:43:28And actually, that I can cook.
00:43:31Nobody said this was going to be easy.
00:43:33We'll see you in the gauntlet.
00:43:44Going into this gauntlet, it feels super real and raw.
00:43:48And it was a quick reminder of the harshness that you're going home if you don't perform.
00:43:53There's a weird bit of excitement that I thrive in.
00:43:55I'm weirdly looking forward to a chance for me to prove myself that I belong here.
00:43:59I feel like this is going to be the perfect opportunity for me to do that.
00:44:02Let's go!
00:44:06I'm going up against James, British James.
00:44:09He's awesome, super talented.
00:44:11This is an all-around badass.
00:44:13Definitely a threat that I need to take out.
00:44:15Chefs, welcome to the gauntlet.
00:44:18Your survival in this competition depends on your ability to take your former teammate down.
00:44:25These baskets will determine your fate.
00:44:28Good luck, Mike.
00:44:29Good luck, Mike.
00:44:32Not too much luck.
00:44:33But a bit.
00:44:34It's a wee bit.
00:44:35This gauntlet definitely hits a little bit different.
00:44:38You know, it's scarier.
00:44:40It's more intense because we will be losing one of our team members.
00:44:44Open them up.
00:44:52Saddle of rabbits.
00:44:54You've got a rabbit saddle.
00:44:56As someone who hunts, seeing rabbit is a gift.
00:44:59Pineapple.
00:45:00Pineapple.
00:45:01Ooh.
00:45:02I'm not exactly sure what this is.
00:45:06That's going to need a sniff.
00:45:08Mama Juana.
00:45:09Looks like something that you now made 100 years ago.
00:45:11But it's got a lot of flavor in there, and that could be a marinade.
00:45:14That's where my head's going.
00:45:15Bok choy.
00:45:17And bok choy.
00:45:18So many ideas running through my head.
00:45:20Tying it all together is going to be a challenge.
00:45:23You better hop to it.
00:45:24Your 30 minutes starts now.
00:45:34Oh, that's a lot of water in there.
00:45:36Cool.
00:45:36Love that for me.
00:45:38You got this, kid?
00:45:39You got this, kid?
00:45:39The gauntlet is intense.
00:45:41It's dark.
00:45:42It's smoky.
00:45:44There's a lot more at stake.
00:45:45You're fighting for your life.
00:45:48Last competition, green team, they were soaring high.
00:45:52They won.
00:45:52And this time, I think it is a reality check for them.
00:45:55You know, one of these chefs is going home.
00:45:59The basket actually is a beautiful basket.
00:46:02Good basket.
00:46:03There is bok choy, which is beautiful.
00:46:06Pineapple.
00:46:06I mean, like, come on.
00:46:07You're giving fresh ingredients.
00:46:09And then, of course, the rabbit saddle.
00:46:11It is a very lean meat.
00:46:12I love rabbit.
00:46:14I grew up hunting a lot of rabbit.
00:46:16Rabbit is a very temperamental protein.
00:46:19Tell people about the danger of rabbit.
00:46:21It's kind of the same danger as chicken.
00:46:23Yeah, I mean, you don't want to serve it medium rare or anything like that.
00:46:26But you also do not want to serve it dry and overcooked.
00:46:30I'm removing all this silver skin so that the judges have a really nice bite.
00:46:34Rabbit saddle is two loins attached to the rib cage.
00:46:37You want to use the loin because it is a prized part of the rabbit.
00:46:42James has more of the elevated.
00:46:44He definitely has more of an elevated style.
00:46:46I mean, he's French trained.
00:46:48Yeah.
00:46:48Yeah.
00:46:49Whereas Kate has this hunting gathering very rustic.
00:46:54Rustic.
00:46:54Rustic for sure.
00:46:55I grew up hunting rabbit with my bow and arrow, actually.
00:46:59My dad and my stepmom live on a farm.
00:47:02It is awesome.
00:47:03It's my happy place.
00:47:05I just run around like a crazy lady, harvesting mushrooms, growing fruit.
00:47:10I would love to win this $100,000 and put a down payment on my own farm.
00:47:16It would be a lifelong dream come true for me.
00:47:20All right, everybody.
00:47:21About 23 minutes on the clock right now.
00:47:23This is heavy.
00:47:26I taste the mamahuana.
00:47:28What's it taste like?
00:47:29How's it taste, chef?
00:47:30It tastes like...
00:47:32Tastes like a rum, like a heavily spiced rum.
00:47:35Mamahuana is pretty much, think a sangria.
00:47:38Think a mulled wine.
00:47:40That is basically what it is.
00:47:42It is wine and rum and liquor, which has been mixed with spices and bark.
00:47:47It used to be an herbal medicine, but it's got a lot of sweetness to it.
00:47:51It's strong.
00:47:52I see pineapple and mamahuana together.
00:47:54Together.
00:47:55Almost working as a glaze.
00:47:56All right, Kate.
00:47:57What are we doing?
00:47:58Tell me the dish.
00:47:59I'm doing a saddle of rabbit, just a loin of rabbit marinated in the mamahuana and also
00:48:07some grated pineapple.
00:48:08And then I'm going to do a grilled bok choy and pineapple slaw.
00:48:14Pineapple is a blessing.
00:48:16Pineapple is loaded with bromelain.
00:48:18It's an enzyme that will help break down proteins and it just acts as a natural tenderizer.
00:48:25Mamahuana is going to add some spices and flavor.
00:48:29I take the loins and the flanks and I get them into my marinade.
00:48:35I'm going in this respecting Kate massively.
00:48:38I'd be an idiot to feel overconfident.
00:48:40I feel like you have to give everybody this early in the competition enough respect
00:48:45because we haven't seen enough of anybody, including myself.
00:48:48I've got the rabbit going on the plancher really, really hot.
00:48:51I get a real good sear on it.
00:48:54Yes, chef.
00:48:56Put it on a hook and I hang it above and I just want it to catch a little bit
00:48:59of smoke.
00:49:00I'm making a plate on rabbit ramen with chard pineapple.
00:49:04A burnt leaf vinaigrette.
00:49:06A soft egg.
00:49:07And I'm going to use some of that mamahuana to marinate the rabbit with a little bit of soy.
00:49:11And I'm taking that saddle bone and I'm throwing it straight on the grill.
00:49:15I want to get some barbecue on there.
00:49:16I want to bring the smoke into this ramen.
00:49:19James put that cast iron pot with the water in it.
00:49:22Does he make it in the sauce, the stock?
00:49:23All right, James.
00:49:25Yes, sir.
00:49:25Tell me what you're making, chef.
00:49:27I'm going to go big or fail flat on my face.
00:49:29I'm going to make a 30-minute ramen.
00:49:32That's ballsy.
00:49:33You're crazy, boy.
00:49:3430-minute ramen.
00:49:35Let's give it a go.
00:49:36His entire plan of making a ramen is very ambitious.
00:49:40Very ambitious.
00:49:40Because we know it has to have that depth of flavor.
00:49:44Very ambitious, exactly.
00:49:44Right?
00:49:46Rum is nothing without layers of flavor and I need to get that first base rocking.
00:49:50I'm seeing streaky bacon, which has got loads of fat in it.
00:49:53I'm seeing onion.
00:49:54I'm seeing garlic.
00:49:55Let's go, James.
00:49:56Let's go.
00:49:56Seven-minute ramen is the biggest gamble, but I know if it hits, it's going to be impressive.
00:50:05Let's go.
00:50:07While the rabbit is marinating, I start on the saw.
00:50:10I love what Kate did.
00:50:12You know, she utilizes the fire and the elements of it in really different ways.
00:50:16I char the pineapple and the bok choy and pour some marijuana in there.
00:50:23I also add some lemon juice, some lemon zest.
00:50:25I want the slaw to add flavor, char, and brightness.
00:50:33Thinking about my flavor profiles, what I need.
00:50:36I've got my acidity.
00:50:37I've got my earthiness.
00:50:38I've got my texture.
00:50:39I've got my richness for my egg.
00:50:40I'm thinking I need a big hit of umami.
00:50:43The bacon is offering me some, but because I'm making a ramen in 30 minutes,
00:50:46it needs a backup dancer.
00:50:48I see molasses and coat them.
00:50:50I use the burnt lemon to give it a little lift.
00:50:53I'm good to go.
00:50:54Chef's 12 minutes remaining on the clock.
00:50:57Can I get some of the soy sauce?
00:51:00Where is it?
00:51:03All right.
00:51:03Soy sauce, sorry.
00:51:05Yep.
00:51:06Ugh.
00:51:08I think it's back on here.
00:51:09All right.
00:51:12Oh, it's bloody hell.
00:51:13Her bowl with the rabbit is on the grill, but it's not on the pan.
00:51:17Oh, she's looking for oil?
00:51:18Come on, girl.
00:51:19She needs to cut that rabbit now.
00:51:21It's a humbling experience being in the gauntlet.
00:51:24The time goes super fast.
00:51:26The pressure is everywhere.
00:51:28Bloody hell.
00:51:29That's too heavy.
00:51:31And here comes the rain.
00:51:36Relentless.
00:51:37Okay.
00:51:38Is your rabbit on?
00:51:39Yeah.
00:51:39My marinade is on.
00:51:40My rabbit's not on.
00:51:41No, rabbit.
00:51:42But my rabbit's super small.
00:51:43It's time to put it on, Kate.
00:51:44Yeah.
00:51:45Otherwise, you won't have a dish.
00:51:51Bloody hell.
00:51:53I need to get this rabbit cooked, and I also need to get it time to rest.
00:51:57I'm definitely feeling like, let's haul ass.
00:51:59Can you throw that thing around with Plancha?
00:52:01I'm going to.
00:52:07They're looking noodley.
00:52:13The weather can change at an instant.
00:52:16It was so beautiful.
00:52:17Yes, yes.
00:52:17And suddenly the...
00:52:18Look at this right now.
00:52:19Yeah, the sky is open.
00:52:20The rain is affecting the temperature of my fire.
00:52:23Chef's four and a half minutes on the clock.
00:52:25I am definitely coming up against this clock.
00:52:27This island has tested every part of my being.
00:52:32It's cold.
00:52:33It's hot.
00:52:34It's wet.
00:52:34It's muddy.
00:52:35We're sliding.
00:52:36I'm cut.
00:52:37I literally have, I think, 35 bruises.
00:52:39Yes, Chef.
00:52:41What's the gummy eye?
00:52:42I've spent a lot of time in the wild,
00:52:45and I know there is nothing you can do to fight Mother Nature.
00:52:49You just got to adjust.
00:52:50I take the rabbit, and I move it over to the part of the fire
00:52:53that is still hot and much lower to the ground.
00:52:56Kate's rabbit will be cooked.
00:52:58She actually did a really good move now.
00:53:00She moved it over to the plancha,
00:53:02and it's going to both rest and cook at the same time there.
00:53:05It's absolutely hammering it down with rain.
00:53:07The wind's coming in.
00:53:09I'm pretty sure I've got tears coming down my face.
00:53:13Thinking about my daughter,
00:53:15I've got the most beautiful teenage daughter at home
00:53:18who looks up to me quite a lot, and I look up to her.
00:53:23When I was leaving for this, she just said she was proud,
00:53:25and she thought I'd smash it, so, yeah.
00:53:27Big confidence boost right there.
00:53:30Right now, I run to the Coles.
00:53:33I grab this league.
00:53:34I'm going to cut this open,
00:53:35and it's going to just sing to me,
00:53:37and that's still going to smoke into this ramen.
00:53:43I'm playing now.
00:53:44I'm thinking about this bok choy.
00:53:46I'm reserving its integrity.
00:53:48The leaves are already sat at the bottom of the bowl,
00:53:49and that broth is just going to warm it through,
00:53:51so when the judges eat it, it's so fresh.
00:53:54Yeah, it's looking brothy.
00:53:58I pull the rabbit off the heat, and it's perfect.
00:54:01Transfer my rabbit from the grill to my cast iron.
00:54:04I char some lemons and garlic,
00:54:08deglaze the pan with some mamajuana,
00:54:10and then mount that with a big pad of butter
00:54:14and make a mamajuana pan sauce.
00:54:17By far the heaviest rain we've seen yet,
00:54:19and I'm a little worried
00:54:21that all the food's going to be soaked.
00:54:23So we grab an umbrella, and I run over to James,
00:54:27and I start protecting the food.
00:54:29Ultimate squad goals here, literally.
00:54:31James' teammates holding umbrellas over him.
00:54:34Yes.
00:54:34Trying to help.
00:54:35Yeah.
00:54:37It's the blue team holding an umbrella over Kate.
00:54:40Yes.
00:54:41Not even her own team.
00:54:42Nice.
00:54:42Love it, love it, love it.
00:54:43Very shaky behavior.
00:54:44This is crazy.
00:54:45These two are going through it.
00:54:46We got to help our people out.
00:54:48I can't thank you guys enough.
00:54:50Yeah.
00:54:50Two minutes on the clock, chefs.
00:54:52My rabbit actually turned out really good.
00:54:54I'm liking the flavors.
00:54:56I need some salt.
00:55:00Mamajuana.
00:55:01Oh, my God.
00:55:01That's good.
00:55:03First time cooking ramen,
00:55:04and I'm doing it in a jungle.
00:55:06Let's go.
00:55:10All right.
00:55:11This is the fun bit.
00:55:14Get the sauce on the plate.
00:55:16Ten.
00:55:17Nine.
00:55:18Eight.
00:55:19Seven.
00:55:20Six.
00:55:21Five.
00:55:22Four.
00:55:23Three.
00:55:24Two.
00:55:25One.
00:55:26Let's go.
00:55:28Wow.
00:55:28Good hustle, guys.
00:55:30Well done, guys.
00:55:31Well done.
00:55:31Good job, guys.
00:55:32That was a great hustle.
00:55:33Going into this, I wanted to stay really true to the ingredients in the basket and letting them shine.
00:55:39That's what I really feel like I did my best to do here.
00:55:43I'm feeling like I gave absolutely everything, and that will determine my future.
00:55:56Chef Kate, Chef James, you have arrived at the chopping block.
00:56:01We gave you 30 minutes to prepare a dish that showcased rabbit saddle, mamajuana, pineapple, and bok choy.
00:56:11Chef Kate, please tell us about your dish.
00:56:13I prepared for you a grilled rabbit loin and flank marinated in mamajuana, a pineapple and grilled bok choy slaw.
00:56:25And I also made a little pan sauce with the mamajuana and some lemon.
00:56:31You know, you have so much grit.
00:56:33It's amazing.
00:56:34You just don't want to let go, and you want to fight.
00:56:37Yes.
00:56:37And along the way, you never, ever stop smiling and be positive about it.
00:56:43This was not easy.
00:56:44And, you know, it rained, right, halfway through.
00:56:48Kudos on time management.
00:56:50The rabbit is cooked beautifully.
00:56:53Yes.
00:56:54I like my rabbit.
00:56:55I love the fact you gave us dark meat and the white meat.
00:56:57Some really nice notes, especially the bite between the acidity of the pineapple and the rabbit.
00:57:04Well done.
00:57:04I really love the pineapple.
00:57:06I really love the sharpness of the bok choy.
00:57:09But I somehow need something to bring it all together, whether it's more sauce, maybe some fat from a bacon.
00:57:15You know, I need to kind of be composed that way.
00:57:17Right?
00:57:18It just needs one more thing to take it to that wow level.
00:57:23Understood, chef.
00:57:26Okay.
00:57:27Chef James, please tell us about your dish.
00:57:29So we've got a playful nod to the famous ramen.
00:57:33So you've got some rabbit loin, which I sealed off and then hung to try and catch a little bit
00:57:37of smoke.
00:57:37But first I dressed it in a little bit of mamawana.
00:57:40I wanted to create a really light aromatic broth.
00:57:42I found some streaky bacon.
00:57:43Bok choy, I ripped the leaves off and put it in the bottom.
00:57:45Some lemongrass, ginger, garlic.
00:57:47I burnt onions.
00:57:48I charred pineapple on the side.
00:57:50And hopefully you can see where I was going with the flavors.
00:57:53James, this is really like London calling.
00:57:56Like if you go take the tube to Brixton, you would find like an isakaya that is not out of
00:58:02Japan, but is out of London.
00:58:04And that's kind of what I feel here.
00:58:06You have something that is very much you.
00:58:08You love these flavors and you were able to get a concept early.
00:58:14It was really enjoyable to watch how you managed to rabbit tuck.
00:58:18You hung some, you grilled some.
00:58:20That was some of your best cooking.
00:58:22Yes, Chef. Thank you.
00:58:23I also think that the smokiness and the creaminess of the egg that is cooked to perfection.
00:58:28To me, one of the favorite things that you did with the basket ingredient was something as simple as the
00:58:34bok choy.
00:58:34You didn't cook it.
00:58:36You just tore it and let the broth wilted and made it absolutely beautiful.
00:58:41You just take this big swing.
00:58:43And I think there is so much beauty in that.
00:58:46Not being scared of actually embracing the process.
00:58:48And I think you really use the ingredients wisely and you actually use the pantry.
00:58:53Really nice.
00:58:54Thank you, Chef.
00:58:55I do think that this could have used a lot more aromatics to get more of the flavor that usually
00:59:04hours and hours of making the broth really mimics.
00:59:07So either some spice, some more of the ginger, lemongrass, but got to commend your ambition.
00:59:19Chefs, you both fought hard, but only one of you can continue in this competition.
00:59:24Right now I'm thinking it can go kind of either way.
00:59:28James' dish sounds super creative and really delicious, but I think I deserve to say I feel like I focused
00:59:36and highlighted the basket ingredients.
00:59:40I feel like even though the dish didn't smash at 10-10, I feel like the respect to the work
00:59:44rate was there.
00:59:45And I'm hoping that the guys can see that I'm here and I'm fighting for my life.
00:59:58So whose dish is on the chopping block?
01:00:14Congrats, mate.
01:00:15Don't be sorry.
01:00:17Don't be sorry.
01:00:18Thanks.
01:00:18Good job.
01:00:19You guys crushed it.
01:00:20Mate.
01:00:21You deserve it.
01:00:23Chef Kate, I'm sorry.
01:00:25You've been chopped.
01:00:26Judges?
01:00:28Kate, we really applaud your strength and grit, and you have shown that since day one.
01:00:35Today, although you were able to really put all the elements in the basket on the plate, what was missing
01:00:41is really a cohesive dish.
01:00:44Whether it's a sauce, like a streak, and because of that, we had to chop it.
01:00:51Thank you, Chef.
01:00:51Great having you here, Kate.
01:00:52Thank you, Marcus.
01:00:53Great job.
01:00:55Thank you, Monique.
01:00:57Hey, cheers.
01:00:59Good luck.
01:00:59Green team.
01:01:01Hey, don't be sorry.
01:01:02It's the game.
01:01:03This island is absolutely mad.
01:01:06The weather, the elements, the challenges.
01:01:10I wish I could definitely be here to keep fighting, because I feel like I'm a great competitor.
01:01:21And that means, Chef James, that you have earned the right to continue in the competition.
01:01:26Well done.
01:01:26Congratulations.
01:01:27Thank you, judges.
01:01:32Thank you so much.
01:01:33I think you showed a lot of soul tonight, and you showed a lot of grit, and I could taste
01:01:37that in that ramen broth.
01:01:38I gave you 100%, and if I was going home, I was going to be proud of myself that I
01:01:41gave you everything I had.
01:01:43I made it, and I want to cry.
01:01:47Yay!
01:01:50Next challenge, I need to make sure everything I do is meticulous in detail, and I need to concentrate, and
01:01:56I need to hyper-focus.
01:01:58Hey, Chef.
01:01:59I know you're probably getting tired.
01:02:01We all feel a little bit like the island is taking a toll on us.
01:02:05We've had to face so many difficult challenges, and the weather has been truly insane, but I'm ready to come
01:02:12back for the next challenge, strong as ever.
01:02:15The only way to move forward is to dive head first into the competition.
01:02:20There's no way I'm going to make it there.
01:02:23Hannah!
01:02:24The current's pulling Hannah away.
01:02:26Gotta help her, you gotta help her!
01:02:29This is one of the scariest experiences I've had in my life.
01:02:32We've got a lack of leadership.
01:02:34I don't have a vision.
01:02:35We were kind of like working it together.
01:02:37We've got dry clams with no sauce and two different types of chips.
01:02:40I'm having a hard time cooking my food.
01:02:42You've got to take charge.
01:02:44Be distinct.
01:02:45Come on.
01:02:45Don't over-salt it.
01:02:46Don't over-salt it.
01:02:48We need some fat.
01:02:50It needs some unctuousness.
01:02:51It needs some balls.
01:02:53Oh, JP does look frustrating.
01:02:55That doesn't taste good.
01:02:56I am not losing today.
01:02:58This is raw.
01:02:59This is real.
01:03:00I...