- 3 hours ago
.S18e18
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Short filmTranscript
00:20Oh
00:20That's cool, it's got like postcards
00:30How cool
00:32Where are we going?
00:37Good morning all welcome back
00:40You may have noticed the hundreds of postcards from all corners of the globe
00:48It's those destinations that will be your inspiration for today's challenge because today is an invention test
01:01Mixed reviews on their faces
01:05Gasper have you been fishing?
01:10That's where we're going we're going on a fishing trip. That's my around the world
01:14Let's get straight into it
01:16You can choose the cuisine that you cook today. However, you come up and pick not one
01:22But two postcards
01:24Because this is a fusion challenge
01:30You must combine two cuisines into one cohesive
01:34creative and
01:36Delicious dish that sings of both countries
01:41Annabelle, how are you feeling today?
01:43Good
01:45I love fusion dishes eat them
01:50creating them I'm like
01:52Kind of pulling blanks you should be super confident you had a great dish yesterday. You fused yesterday. Yeah. Yeah,
01:59that's true
01:59Can I do that again?
02:03Luke you struggle on your last invention test
02:06What is your strategy today? I think I showed you today is to definitely go a lot more inventive and
02:12to just do something that like I can't even begin to visualize
02:17Something that like no one's ever really thought of and who knows how it would turn out, but we'll see
02:23Throw clarity to the wind
02:24Yeah, yeah, let's see how that goes. I'm looking forward to this
02:28This is an invention test so it's your chance to surprise us
02:32You have 75 minutes and full access to the pantry and garden
02:37Show us what you're creatively capable of because the bottom four dishes will be going into tomorrow's pressure test
02:46Where somebody will be going home and trust me you don't want to be there
02:51Okay, guys
02:53Remember we want fusion for no confusions
02:57Get ready to pick up your postcards
03:00Because your time
03:02start
03:03No
03:08In Greece
03:09Australia
03:10Okay
03:12Immediately I think fusion sounds really scary because you're blending like two countries together and it needs to be balanced
03:19and work
03:24Dahlia Dahlia
03:28That's a big fish a big fish. Oh my god. I love the theme of this week
03:33I think it's my favorite theme so far around the world
03:36It's amazing because I've traveled to a lot of places that were so inspiring
03:41I'm doing France and Japan today
03:43So I recently went to Japan with a friend and we had this really delicious matcha
03:50Sweet and I just decided I'm gonna package it up and put it in shoe pastry with
03:56Yuzu veil
03:57So all the flavors for my dish is coming from Japan and then France is going to bring technique with
04:04the beautiful shoe pastry
04:06I feel like that's gonna be great. I just need to bring it all together. So
04:11Yeah, I'm gonna have to push it now. I
04:14Love this challenge
04:15You could do absolutely anything with this one and I'm really excited to see what they do
04:20I think a clever way to do this would be to take a dish or a technique from one country
04:24and flavors from another
04:26It gives it clarity
04:27And I think that yeah, that's what we're kind of looking for on the flip side of that if we
04:32get confusion
04:32We're looking for the bottom four to go into tomorrow's pressure test and we don't want any deja vu
04:38Deja vu
04:39Huh? Deja vu
04:40Oh we don't want something seen before
04:42An obvious dish that we...
04:44Yeah
04:44Ah, yeah, yeah, yeah, yeah
04:47While you expect me to speak English it'll be nice if you can so touch when you speak French
04:53My name is Annie
05:02She's heavy
05:03Fusion! I love fusion! I 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 primed to, I won't lie.
05:16So today I need to make sure I keep it clear with my ideas.
05:19Today I'm going with Turkish and Hungary.
05:22I'm doing a Hungarian langos,
05:25which is like a Hungarian street food that's a fried bread.
05:28And then I'm gonna load that up
05:29with all of the Turkish flavours that I love.
05:32Fried bread, who doesn't love fried bread?
05:34It's greasy, it's crunchy,
05:36that just is a dream to a tea.
05:38Although I love a langos, it is very simple.
05:42So I've decided to try and stuff my langos
05:45with 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,
05:58a little bit of paprika and currants for that sweetness
06:01because I feel like Turkish food has that beautiful dance
06:04between that flavoursome spice, but then also that sweetness.
06:09Oh, I love the smell.
06:11It makes sense in my head,
06:13so let's see if it makes sense on the plate.
06:16Mm, strawberries.
06:18Last invention test,
06:20I 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 luke we had
06:40since the beginning of the competition.
06:42That was definitely the lowest point in my MasterChef career so far.
06:45Yep, I'm taking them all.
06:46So, today's invention test,
06:48I'm hoping that I can absolutely smash the brief with invention.
06:52Corners.
06:52My dish nails on flavours.
06:55And it's the missing luke.
06:57I'm going to cook like luke,
06:58it's going to taste like luke,
07:00and it's going to be good fun.
07:02Today I'm working with Australia and Spain.
07:04I was drawn to these ones because I feel like
07:07I'm not super good around the world,
07:09but I know kind of how to blend a few flavours.
07:12So I was thinking kind of Spanish-inspired,
07:15I want to do like a gazpacho,
07:16which is normally like a tomato kind of cold soup.
07:19I want to give it a bit of a shake-up.
07:21So I'm fusing Australia into my gazpacho
07:23through using strawberries.
07:25Now I'm going to use...
07:27kind of play that Australian seafood thing,
07:29do a bit of sashimi with the kingfish,
07:30pair it with a few Australian natives.
07:32So I'm going to use Geraldton Wax,
07:33which is where I'm from, Geraldton.
07:35I think this dish is savoury,
07:36but it's definitely got some sort of sweet tinges to it,
07:39especially using the strawberry.
07:42I'm also going to put a couple of natives in there,
07:43just very, very light hints of it.
07:46I'm not 100% sure how it's going to taste.
07:49So I'm just hoping that if I can get the flavours right
07:51and kind of the idea behind it,
07:53the judges will really see what's happening.
07:56It's missing a bit of sweetness.
08:00It's either a match made in heaven
08:02or it's going to be a disaster.
08:05Oh, my God, it's so nice working next to you.
08:08Annabelle and Aliona fusion.
08:09Yeah, this is an Aliona Annabelle special.
08:12I'm feeling pretty good about my concept
08:14to make beautiful French choux pastry
08:16filled with some Japanese flavour.
08:19Where did I put...
08:21Oh, I don't know if I want salt or butter.
08:23So the first thing I'm making, the choux pastry,
08:25I have to cook it as soon as possible
08:27because I'll need to cool it
08:29before I can fill it with my matcha cream.
08:32For the dough, I'm heating up some milk, some water,
08:36some butter and some flour.
08:39But, oh, my gosh, making this choux pastry,
08:41it's really hard.
08:42Oh, my gosh, I feel like I'm working out all this time.
08:47Oh!
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,
09:11we had this really delicious matcha sweet treat.
09:15OK.
09:15And I thought it would be really nice
09:17to put similar flavors into a choux.
09:21And then I'm going to make yuzu gel or, like,
09:25a veil on top of the choux as well.
09:27So you are using French techniques to make something
09:30to get some Japanese flavors.
09:31Yes.
09:33So you like baking French pastries?
09:35No, it's my new thing.
09:37I wasn't really.
09:38Your new thing?
09:39Yeah, I really just started recently.
09:43OK.
09:44And it's an invention test, so I'm going
09:46to 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
09:55to make sure they stick on the table?
09:57I need to make sure the choux pastries
09:59are cooked perfectly, because I'm going
10:01to 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.
10:25OK, guys, one hour to go.
10:29Come on.
10:30All right, all right.
10:30Oh, my gosh.
10:32Far out.
10:33Ah.
10:35Leave it together.
10:39This is fun.
10:41So fun.
10:43Invention tests 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-crawler 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 shapes.
11:07And then I'm going to fry the doughnuts and fill it with Vietnamese coffee cream, condensed
11:11milk glaze, and a coffee crumb.
11:15My mum's Vietnamese, and my dad's background is Australian.
11:20There's not much to it.
11:23It's pretty.
11:24That's it.
11:26So, I love cooking Asian fusion-style dishes.
11:30I think that really relates to who I am.
11:33Pretty 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
11:47coffee element.
11:48With Vietnamese iced coffee, the coffee is really, really strong, because it needs to cut through
11:53that condensed milk.
11:55I'm hoping that my dish fits the brief, so I'm really getting those, like, French techniques
12:00to 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, so I'm really keen to go do something crazy, wacky.
12:25So, I'm going Greece and Japan today.
12:28I'm gonna have a crack at doing a Sukune dolmade, which is like a Japanese chicken meatball skewer,
12:36but I'm gonna do it in the style of a dolmade.
12:38So, I'm gonna wrap it up in a shise leaf and give it a little torch and serve it with
12:42kind of like a ponzu.
12:43I really want the dish to be Japanese in flavour, but almost like Greek in presentation.
12:48Starting by butchering the chicken.
12:51Traditionally, the Sukune is more the off-cuts, because they give a lot of flavour and texture
12:57to the overall dish.
12:59The rice, I'm gonna sub out for a sushi rice.
13:01I'm gonna 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.
13:27Am I giving you a good vibe?
13:28Yeah.
13:29I have a vibe.
13:30I keep vibing you, then.
13:32It's like we're cooking at home.
13:33Mmm!
13:33I 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?
13:43I think I should be fine.
13:44Bro, it's enormous.
13:45So, today I'm gonna do a fish that is filled with, like, a dumpling filling.
13:50With flavours of South Korea.
13:52With, 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, and 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, and 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 gonna be making a mango sticky rice arancini.
14:38It's gonna look like an arancini, but it's gonna have all the flavours of that Thai mango sticky rice.
14:41Filling them with Thai flavours, but using Italian techniques, I think, is, uh, pretty inventive.
14:48I am gonna do India and Italy today.
14:52I'm gonna make a rasam mussel soup.
14:55So, rasam is a, um, South Indian vegetarian soup.
14:59But I'm gonna do it in the style of an Italian mussel soup with a little pizza on the side.
15:04I've actually never made it with mussels or anything, so we'll see.
15:07I pick India and Mexico, and the dish I'm making is a rasam ceviche.
15:14Rasam is a sour soup from Southern India, typically tamarind.
15:18Uh, I'm gonna use pineapple and potlake to give it that sour base.
15:23Uh, and then, obviously, ceviche is, uh, very Mexican, so fusing those two ideas together today.
15:30I'm doing America and Japan.
15:33I went to America a couple years ago, and I had this brownie and ice cream dish, and it, like,
15:38was awful.
15:39It sucked.
15:40And so, I wanna do it, like, really beautifully and elevated, um, with, like, Japanese flavours.
15:44More than just, like, a brownie and cream, like, you would just, like, get at, like, a daggy restaurant somewhere
15:48in 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, and I've got my dough ready to go for my stuffed
16:02langos.
16:03Next, I'm putting in my lamb mince.
16:05I might have made langos before, but I've never stuffed a langos before.
16:10So, 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.
16:21Ooh, it's hot.
16:23And it needs to have that crunch.
16:26I've got my breads cooked, I'm just figuring out the balance of flavour.
16:30Bye.
16:30I feel like a langos is missing that freshness.
16:33The pop of flavour that balances out all those spices.
16:38Okay, let's see what we can do.
16:40So, I'm gonna make my herb salad with fresh mint and parsley.
16:45Carraway cabbage.
16:46That goes on top of the langos.
16:48Because we don't have long today, I'm gonna braise it first to speed up the prick...
16:53Pickling pro...
16:55To speed up the prickly...
16:59Prickling?
16:59To speed up the pickling process.
17:04Say that three times.
17:06Shhh.
17:08Mmm.
17:08Yum.
17:09Why does carraway always just smell so good?
17:15So, my shoe bastries are done.
17:20Oh, thank God.
17:21And they look beautiful.
17:23I'm really happy with them.
17:26While my bastries are cooling in the fridge,
17:29I'm starting on my matcha cream.
17:32Matcha is a very strong green tea flavour.
17:36And I don't want it to be overpowering.
17:38So, I need to be really careful.
17:41Have you tested?
17:42Yes.
17:43Have you tested?
17:44Try it too.
17:45Yeah?
17:46Have you tested?
17:47Yeah.
17:49It's good.
17:49Happy?
17:50Yeah.
17:50It's really tasty.
17:51Very matcha-y.
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, but I don't think it's overpowering.
18:01I also want to add a user element to balance it and add a little bit of tartness to the
18:06dish.
18:06So, pushing myself today, I hope it's going to hit the brief and I'm going to 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 and I am stuffing the fish with the tofu filling and just about to steam
18:34that now.
18:35The fish is marinated and the filling in.
18:38Put it on the steamer and I get it cooking.
18:40What?
18:41And in the meantime, I'm working on the broth and trying to balance out that flavour.
18:45The broth is quite subtle Chinese flavours.
18:48So, to make the distinction between the two cuisines, I just hope that that fish has a lot of those
18:53punchy South Korean flavours.
18:56I'm just going to back myself.
18:57I back the flavours that I know.
18:59Um, and yeah, keep going.
19:02Hey Jackie, how are 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 play to two flavours that I know really well, but I know the
19:14subtle differences between as well.
19:16What I'm trying to do is basically a fish that is filled with like a dumpling filling in a broth.
19:23I'm trying to do a fish that uses the punchy, some of the punchy flavours of Korea, South Korea, like
19:29the denjang and a bit of chilli.
19:31Mixed with really subtle Chinese cooking, like the soy and the Shaoxing wine as well.
19:36Okay.
19:37So, I am a little bit worried about the two cultures melding together.
19:42My concern for you is how you make sure that those two cultures are clearly delineated.
19:48Yeah.
19:48Just make sure that you're delivering those flavours.
19:52Yeah.
19:52And the idea.
19:53Yeah.
19:54Very clearly.
19:55Yeah.
19:55You want to hold on to that pan as long as you possibly can.
19:58Totally.
19:59Yeah.
20:00Yeah.
20:00No, I really appreciate that.
20:02Yeah.
20:02Yeah.
20:02All right.
20:03Good luck Jessie.
20:05I'm a little bit worried.
20:06Oh, dude.
20:08There are a lot of elements in Chinese and Korean cooking which are really similar.
20:12I think this is confusing.
20:14I think I need to just take a moment and just to reframe, really think about the decisions
20:19that I'm making today.
20:22I really need to stay out of the confusion territory.
20:27I think I just really need a pivot.
20:36I'm really worried after the visit from Sophia and Poe that Chinese and Korean cooking are
20:43quite similar.
20:45Change my country.
20:48So, I've decided to swap China for Italy.
20:52I'm going to listen to the judge today and make sure that I have a bit more of a distinct
20:56flavour in my dish.
20:57I'm cooking the same dish, but instead of Chinese, I'm going to have a more Italian-European
21:02flavoured broth.
21:04So, I'm going to do like a, I guess, I feel like fennel goes really well with fish and
21:08I'm going to do like a fennel-tomato-y type broth.
21:11I know it's a risky move doing a change, especially halfway through a cook, but I want
21:15to 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.
21:37I've just tasted my gazpacho after straining it and it actually tastes very delicious.
21:41The acidity of the tomato and capsicum and kind of the tartness of the strawberry has
21:46just all come out in one, so I'm very excited for that one.
21:50It's got kind of not too sweet, not too tart, but 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.
22:01I was too.
22:02But gazpacho is just one element on the plate.
22:05Alrighty.
22:06It's time to fill the fish.
22:07And I need to make sure that all my flavours and all my techniques really nail and fuse well
22:13together.
22:14Often when people do, like, kind of sashimi style or crudo style, they'll use lemon zest
22:19on the fish, but I'm going to be using gelatin wax instead.
22:22Now it has a very similar kind of flavour and kind of smell profile as lemon, so I think
22:28it'll just work perfectly.
22:30Okay guys, 15 minutes to go.
22:33Oh my god.
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 an empanada filled with a pork larv filling.
22:53I've got Malaysia and Italy.
22:55I'm trying to make a prawn sambal raviola with a prawn and coconut cream sauce.
23:01So that's my little spin on it and hopefully, yeah, I can pull it off.
23:06So today I'm using French and South Korean cuisine, so I'm doing a steak frites with Korean flavours.
23:13I've got Nigeria and China today making suya agage bao.
23:17Suya is a spicy kind of beef skewer, usually done over cold, and 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 is swapping out the traditional grapevine leaves for shiso
23:44leaves for the wrappers for the domates.
23:46So I'm grabbing as many of the biggest green shiso leaves I can so I can assemble.
23:54My only concern is that the leaves might be a bit more fragile than your vine leaves traditionally.
24:00I'm just hoping that they keep holding their shape while they steam.
24:05The leaves are sort of changing colour.
24:08Yeah, like I'm pretty happy with how they're coming along.
24:12Keep cooking! Nine minutes to go!
24:15Oh dear lord!
24:18Which one's you serve?
24:21I'm tasting my dish as I go.
24:25I've probably eaten two langosts and it's cooked time.
24:29But I'm not mad about it.
24:31The 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!
25:01So my shoo pastry is cool.
25:03A piping creme pot inside of the shoo pastry.
25:06Okay!
25:08Then I'm cutting out little circles of that yuzu gel.
25:12And I'm putting them on top of the pastry.
25:17They look so great.
25:19I'm just hoping that the shoo pastries are cooked perfectly.
25:23Because you never know.
25:24Hopefully they'll love it.
25:28So I've made my coffee creme.
25:31And then I've got a coffee crumb in the oven getting nice and golden.
25:35And so now it's time to fry my doughnuts.
25:38I'm just focusing on the frying right now.
25:43I really want some nice brown colour, crispy 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,
26:40and 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
26:55because I toned it down for the coffee crumb.
26:59Now I'm worried that there is, like, no coffee flavour on this dish
27:03and that all they're going to taste is condensed milk.
27:06What I'm going to do is just toast off some hazelnuts.
27:09Um, and have that as a bit of a crunch element on my dish.
27:14I'm just hoping that there's enough coffee flavour there now, um,
27:18without that crumb.
27:19Two minutes!
27:21Come on!
27:21Come on!
27:25Pretty happy with my dish.
27:26I feel as though it looks like an arancini,
27:29and flavours are tasting really, really good.
27:31Um, they're definitely all Thai.
27:34Mango 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.
27:45It's adjusting flavours because I'm combining, essentially,
27:48things that normally would never go together.
27:50It's always you think you have more time than you do,
27:53and you're just rushing to get everything done.
27:57I still haven't plated up my domates,
27:59but all I've got to do is just brush them with the tare,
28:01hit them with the blowtorch,
28:04and then finish off my sauce,
28:06which is just cracking an egg yolk into a little bowl.
28:11I'm really happy with the outcome.
28:14The domates look great.
28:16They really remind me of having an actual domate,
28:18so I'm really happy with that.
28:19Okay, guys, one minute left to go!
28:23Let's go! Come on!
28:25Push!
28:27I've got to get the fish dumplings out of the steamer,
28:30but they are so delicate.
28:32They are very, very crumbly.
28:34She is very flaky.
28:38It comes out, and now I need to get that skin off
28:41because I know the skin's just going to be tough if it stays on.
28:45Shit.
28:46But as I'm pulling the skin,
28:47it's just not coming off how I want it to.
28:50It's starting to fall apart.
28:52I know it's super delicate,
28:53so I just need to stop touching it.
28:55We are arriving in Flavortown in ten!
28:59Five!
29:00Eight!
29:01Seven!
29:02Six!
29:03Five!
29:04Four!
29:05Three!
29:06Two!
29:07One!
29:08That is it!
29:13Good, good, good.
29:14Good, good, good.
29:15Yum!
29:16All right.
29:17You're happy?
29:18You've given it a lot, hey?
29:18Not exactly, yeah.
29:19Oh.
29:20Exactly what I wanted, but...
29:22Good job.
29:22We'll see.
29:23It's so good!
29:24Good job, guys.
29:28The first dish we'd like to taste was cooked by...
29:32Dot!
29:36We have Hungarian, we have Turkish, we have invention.
29:40This is new.
29:41I've never seen this before.
29:43I'm happy with what I've made and hopefully the judges love it too.
29:48Wow.
29:51Hello Dot.
29:53Hi.
29:53Which countries did you pick?
29:54I picked turkey and Hungary.
29:57So we have a langos, which is a fried Hungarian bread and I've stuffed it with a Turkish lamb
30:04mints.
30:05Um, and 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.
30:18We'll let you know.
30:19I do.
30:19Very shortly.
30:20Yeah.
30:39Dot, I was in Budapest and I ate a langos and I found it quite plain.
30:46And I love this version of it.
30:49Um, I really love the ratios that you used.
30:55You have treated this so sensitively and you have managed to delineate both cultures.
31:01Every little mouthful I can taste you've borrowed from each culture and it is quite distinct, which is amazing.
31:08I think you've done a great job.
31:10And I had to really put on my poker face and just leave a few bites even though I just
31:14want to cram the whole thing in my mouth.
31:15It's a dish that is incredibly harmonious with both of the flavours.
31:21To be able to do that, you have to be well travelled and have a great palette.
31:26I think you've done a really beautiful job of it.
31:29I am picking up what you're putting down here.
31:32Yay!
31:32Like fluffy, like well risen, caramelised, deep fried bread.
31:39Uh, yes please.
31:41Stuffed with like slightly spiced mince.
31:43Like I think you've just like nailed this challenge in terms of making those two countries like literal best friends.
31:49Um, mate, I think you have mastered this challenge.
31:52Great stuff.
31:52Thanks guys.
31:56Thank you 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 um, I've made a lab style filling for it and so I've called it
32:15an empanlaba.
32:20fun idea and fun to eat it was just such a surprising combination and it's worked
32:29it's it's a really great idea well done hot i've done south korea and france today
32:36so i've done uh south korean steak fries great concept the real star of this show
32:42is your kimchi bonnets well done mate i'm the bell i chose japan and the usa i have done a
32:52black
32:53sesame brownie i think you have achieved everything you wanted to achieve with the flavors okay the
32:59balance is fantastic um i think it's bloody delicious i really like it well you couldn't
33:05have picked more different parts of the world yeah nigerian and china so i've made you suya
33:11i love that you packed so much flavor and heat into that meat and i feel myself developing a
33:16slight lisp but because i'm still drooling from it as i try to speak in terms of showcasing the
33:21meat you absolutely did that hannah yeah italy and lebanon i made an orange blossom panna cotta
33:28and then roasted figs with some buttered pine nuts i think your choice of flavors is great
33:35your figs are fabulous so well done next up it's jackie
33:43i'm not feeling great about the dish i'm concerned about the fish the cook on it
33:49the broth so i'm nervous to hear what they're gonna have to say
33:57jackie hi which countries did you pick i picked south korea and italy and what did you make
34:04i've made a steamed fish with a tomato broth all right jackie we're gonna taste it
34:16maybe just peel that back i think i have to because it's taking the fish apart too much
34:23or should i just use this no i think that's good
34:43jackie when you were describing your dish at your bench and up here i think we were a little
34:49bit confused by it i think you were confused by it as well and i was really hoping that when
34:54we separated it out cut it up tasted it that it would make more sense
35:01but unfortunately it's making even less sense the broth is not heavily italian i think maybe
35:08because you pivoted as well you you sort of had to work with less time and a base that wasn't
35:17quite
35:17there to create something new there's also problems technically with the dish so obviously it's falling
35:23apart and the fish is very overcooked um the skin on the fish is really problematic as well it's very
35:28very thick and run free yeah sorry jackie i think if you go oh i wonder if the judges will
35:33understand
35:34the answer probably is it's the wrong dish for the challenge and i feel like that that's
35:39just led to a plate of food that is kind of neither here or there
35:45thanks jackie appreciate it thank you
35:52sophia you look like you are a fortune teller yes can you tell me in the future who's next can
36:00i have
36:00a pump yep i'm feeling really nervous like as soon as they called my name my heart is pumping
36:17and i wonder what jean christoph is going to tell me
36:22but you just never know how jean christoph is going to react
36:26i hope he's gonna like it
36:29i hope he's gonna like it
36:37i hope he's gonna like it
36:39ali you're not what are your countries uh my countries are france and japan
36:45wow so what have you made i made a choux pastry filled with matcha white chocolate cream and yuzu topping
36:59well if the shoe fits i hope it does let's have a test
37:23wow i have to say what you've done is absolutely phenomenal
37:29the way you've combined those flavors together is just
37:34thank you it is extraordinary i'm still enjoying the test and the flavors in fact oh look over there
37:41look look look that's for me well you could just finish the one on your plate first
37:49thank you so much thank you this is absolutely perfect
37:54your shoe buns were beautiful and hollow crisp on the outside so you could fill it with plenty of
38:00that cram pat which was so silky and also just the little um yuzu veil very very clever that was
38:07just
38:08masterful thank you paul you are a flavor queen and i'm really excited to see that from you in a
38:15dessert as well thank you it's it's becoming very clear that it's not just your savory dishes or your
38:21desserts it's you as a whole package and this dish is the whole package as well
38:27oh my gosh thank you right yeah i just like oh my gosh i was i thought i was gonna
38:34have a heart attack
38:35servant shoe for john christopher for you and um yeah thank you so much it's overwhelming well done
38:44oh my gosh i am like having some sort of out of body experience with all this positive feedback
38:52it's almost like i don't believe it but it's just such an incredible thing i'm so happy we'd love to
39:01taste your dish next vinnie you picked thailand and italy i have made you some mango sticky rice
39:09arancini vinnie i loved the idea of this but i think the rice being more on the risotto side is
39:15a
39:15bit mushy without the gelatinous nature of that sticky rice it kind of takes it away from being from thailand
39:24min i have combined uh india and mexico today and what you have in front of you is a rasam
39:31ceviche
39:31unfortunately with this dish there is next to no indian in it the use of the chipotle it's just
39:39overpowered all of those beautiful spices aaron you picked malaysia and italy yes i've made a prawn
39:49sambal ravioli your pasta work very well done but the problem is this sambal or the mix not cooked
39:57enough so it's a bit dry petro i went greek and japan i made a creamy scordalia with a miso
40:08butter
40:09holy mackerel that is got some flavor going on and you get grease and you get japan but prawns are
40:18inconsistently cooked i could only eat the tail of mine and mate you know me sometimes if it's still
40:23swimming i'll eat it and that yeah great today i chose india and italy i've done rasam mussel soup
40:32with anchovy and garlic pizzette mussels are cooked really well but while i think you've made two tasty
40:38dishes i don't think you've been successful in fusing them together seamlessly you're up next casper
40:49i'm really happy with what i've been able to do but seeing some of the other people's fusion dishes
40:55not working i'm getting a little bit worried casper which countries did you pick i picked uh greece and
41:04japan and i've done sakune dolmades i've been to both greece and japan multiple times and i have never come
41:12across a japanese donato yeah i am looking forward to tasting one
41:38um casper i have a long list of things that i love about this dish um firstly the conception is
41:44very
41:45clever very clever um the fact that you've gone greece and japan i would never ever ever try and like
41:53fuse those two together but it makes so much sense here the filling was so juicy like the chicken
41:59mints you must have pounded some chicken skin and chicken fat in there because it is like so so juicy
42:05it's heaving with flavor which i think is great and i think you actually got the balance spot on
42:11well played well played thank you that is a dolmade through and through until you put it in your mouth
42:18and then it just takes you straight to japan there's absolutely no question about it you actually
42:24exceeded my expectations on this one well done thank you next up we'll go luke
42:39i've got no idea what to expect from this tasting the flavor combo is pretty risky and if those
42:44flavors don't work seamlessly together i'm in strife i'm pretty nervous luke this is what we end up with
42:52when you set out to create a dish that you can't even envisage yeah okay what do we got i
42:59had spain
43:00and australia yeah and i did a strawberry gazpacho so the spanish inspired there and i paired it with
43:07like australian natives and a basil oil and then like raw kingfish righto let's have a go i'm interested
43:13you have my attention are you in love in love with my dish uh oh not necessarily there's a lot
43:37of little
43:37arts um shape over there oh uh no i wouldn't say yeah no no i'm very single still working on
43:46eye
43:46contact at the moment luke luke luke
44:04flavor i thought was fantastic i don't know if i changed much about it i thought it was beautiful in
44:11terms of the kind of interplay of the strawberry and the tomato and then combining that with the
44:16gerald wax to give this kind of kaffir lime lemongrass acidity to it bloody genius like bloody
44:24genius i'm so proud of how far you're coming with tasting your food and your palette it's gone like
44:32through the roof in a very short space of time since you've been in this kitchen
44:37yeah it's a really lovely dish really refreshing really modern very accomplished dish for for
44:43someone 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 my coffee crumb didn't get on the plate
45:10and that crumb was so crucial in providing that strong coffee hit i'm definitely concerned
45:30lucy please tell us what are the two countries that you've chosen
45:35i chose france and vietnam i made a vietnamese iced coffee crawler with condensed milk glaze and a coffee
45:43cream okay we're gonna taste
46:03okay
46:03okay lucy first presentation wonderful thank you for that nice and neat but in your dish
46:15it's a no-go your condensed milk i don't think there is enough your coffee cream is weak
46:25i haven't tested the nuts yet
46:32the nuts are raw
46:38i kind of wish that in like some crazy last minute rush you just drizzled
46:44condensed milk all over the top of it because i think it would have helped with the balance
46:48and it would have injected that vietnamese element into your dish that's so desperately missing
46:53unfortunately i think today there's some people that have missed on the brief some people have missed
46:59on technique i i'm so sorry to say but i think unfortunately you've missed on both with this dish
47:06oh man shocked i am shocked yeah thank you guys thanks lucy thanks
47:15i've completely messed up my execution and it's really hard because i really don't want to go
47:21into the elimination tomorrow 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 casper dot aliana all three of you smashed it nice work
47:51a few of you struggled today if i call your name please step forward jackie
48:05lucy
48:07vinnie
48:11and min
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
48:29all four of you go away recharge and be ready to fight to keep your position in the competition
48:36tomorrow
48:38au revoir bonsoir
48:40hey everyone
48:41tomorrow night please welcome roshane kong
48:46she's a force in fine dining it's pretty daunting roshane is very impressive today you'll be making mine
48:59you'll be making mine
49:00too bossy
49:02like what even is this it doesn't look real but in a pressure test it's what's on the inside that
49:12counts
49:13like what's on the inside that's what's on the inside that's what's on the inside that's what's on the inside
49:14that's what's on the inside that's what's on the inside that's what's on the inside that's what's on the inside
49:15that's what's on the inside that's what's on the inside that's what's on the inside that's what's on the inside
49:16that's what's on the inside that's what's on the inside that's what's on the inside that's what's on the inside
49:23that's what's on the inside that's what's on the inside that's what's on the inside that's what's on the inside
49:25that's what's on the inside that's what's on the inside that's what's on the inside that's what's on the inside
49:25that's what's on the inside that's what's on the inside that's what's on the inside that's what's on the inside
49:25that's what's on the inside that's what's on the inside that's what's on the inside that's what's on
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