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00:18Oh
00:22Hey, there's stuff up front. Yeah, I'm walking into the kitchen seeing some little pedestals
00:29What is that?
00:31I see some ingredients
00:34Knowing this week is pears week. I'm imagining that there's some flavor pairings on there as the things there's
00:41There's the pears
00:42So I can't quite see what they are at the start and then you walk in and you kind of
00:46start to clock what the ingredients are
00:48orange and fennel maple
00:50Is that maple and bacon?
00:52pineapple coconut
00:54Honey and soy chili and lime or seek a good ones
01:02Good morning
01:08It's a new day and another elimination cook in the MasterChef kitchen
01:13They come around quick
01:15the group is getting smaller and smaller and
01:19And unfortunately another one of you will be heading home
01:24But you've got a look at the positive side of wearing black
01:28Every day in this kitchen you learn something new you get stronger more resilient and you're building skills that will
01:35turn you into the new
01:37Superstars of food
01:39And it's perfect pears week
01:43We've got a cute little pear up there already safe
01:47Annabelle and Pat stunning work on yesterday's mystery box. Thank you. All right guys on to today's challenge
01:54You'll see these plinths they look like yin and yang
01:58And that's because today is all about classic flavor pairs
02:04Combos that go together so well you can't deny that they were made for each other
02:10We've got honey soy
02:12chili and lime
02:15pineapple and coconut
02:16orange and fennel and
02:19Maple and bacon
02:22Five classic flavor pairs
02:25But like yin and yang using these flavors together
02:30It's a matter of finding that perfect balance
02:32That's the challenge
02:35All these ingredients I understand why they go well together, but they're not always easy to balance out the flavors
02:41because they're very very different
02:43So any of those combos is a risk today in a black apron
02:48Today you need to choose one of those classic pairs
02:54And make it the hero of your dish
02:59Sweet or savory
03:01It's totally up to you
03:05You can shop from the fantastic pantry
03:09Use the garden and build the dish however you like
03:15But remember
03:18Your chosen pair
03:20Need to shine
03:23The cook will give us the least impressive dish today. We'll be going on
03:30You will have 60 minutes on the clock
03:36So good luck
03:38Find that yin and yang in these classic flavor pairs
03:42Good luck get that energy up
03:44Because your time
03:47Starts now
03:49Starts now
03:50Oh
03:51All right guys
03:57All right
03:59I've got the kingfish
04:02Sort of
04:03Sort of
04:05Oof
04:06Chicken suck
04:07Red chili
04:08Emily
04:09We have to hero one of the perfect pairings and I love spice
04:13And I love a little bit of sourness so I'm definitely gonna go for the chili lime
04:20And I think I'm a bit of a risk taker on black apron days
04:25So in my head I'm like let's push it a little and let's try something fun
04:29Yes Emily
04:30Oh look at that beef
04:34We are needing to champion these perfect pairings and the orange and fennel is jumping out at me as a
04:39flavor combination that I've played with a little bit in the past
04:43Fennel is not typical in desserts but I think these flavors can be used in a really unique way in
04:49a dessert
04:49Where's the fennel?
04:50Right there
04:51Oh yeah
04:52Just cream cheese just in case
04:54Classic challenge today featuring classic pairs
04:58Jean-Christophe when you think of a classic pair
05:01What do you think of it?
05:03Well for me it's my way to
05:04Bing
05:04Don't do it
05:06Alicia Mabel
05:07Oh so you and your wife are the perfect pair
05:10Are the perfect pair
05:11Well what do you think it's been 20 years?
05:13Ha ha ha
05:14Three kids
05:15Okay fair
05:16You got one?
05:17Yeah look I want to say Pofia
05:19But I'll take it down a different route and I'll say Thelma and Louise
05:22Oh yes
05:22Thelma and Louise
05:23Gotta be
05:24Michael Jordan and Scottie Pippen come on
05:26Oh basketball
05:27Basketball
05:27How about Kylie Minogue and Jason Donovan
05:30Am I showing my age?
05:33Yes
05:34Yes
05:34I remember that time
05:36Oh that was close
05:37But you know what I just realized it's elimination day today
05:40It's only 60 minutes
05:41Yeah
05:41It's easy
05:42They're probably very used to that 75 minute cook
05:45Yeah
05:45And that could be the trap
05:47Trying to do too much in a 60 minute cook
05:49That 15 minutes is huge
05:53I also think they really think about the brief
05:55Because for the first time in ages we've actually used the word hero
05:58So we want to taste both things distinctively
06:01We have to
06:01Yeah we have to
06:03Today more than ever
06:05The stakes are high
06:06Someone is going home
06:07Mmm
06:08Just focus on choosing the right pair
06:10And try to balance them together
06:14Oh
06:14Oh
06:15Oh
06:15Oh
06:16Nice Petro
06:19Oh
06:20Yes
06:21Kingfish
06:22Incredible
06:23Good idea girl
06:24You got this Gracie
06:26I am doing fennel and orange
06:29And I'm going to do a pan fried kingfish
06:31I love orange and fennel
06:34It's definitely the flavour combination I'm the most familiar with
06:38And today the judges are looking for a perfectly balanced use of these classic flavour combinations
06:46I think it's not going to be enough to just have some orange and have some fennel on the plate
06:51So with the fish I'm going to do a fennel remoulade and an orange oil
06:57Yup
06:58So a remoulade is basically a tartare sauce and it's a little bit more acidic
07:03So to balance that I want my orange oil to bring sort of like a warming fatty flavour to the
07:11acidic remoulade
07:12Aw already on to her oil
07:15Right now I'm just infusing the orange oil with lots of orange peel
07:18She's motoring
07:19But I also want to grab some lemon leaves
07:23And I'm going to grab some desert lime as well to just to bring a little bit of like
07:29The green sort of floral flavour into my orange oil
07:34Because I think it will sort of ground the acidity of the remoulade
07:40I'm feeling really good I got my game face on today
07:43Um so I am
07:45Yeah I feel like I'm in the zone
07:50I feel like I'm going to kick my bacon
07:51I feel like this is the more bitter
07:52And I feel like I'm going to grab some of my bacon
07:52And I feel like I'm going to take a little bit of a bite
07:53Oh the bacon is getting me going
07:55Smells good Lydia
07:58Let's do the filling first
08:01one pairing to feature in a dish loving it I'm loving the idea of that but I
08:09should have had breakfast because I definitely buying off that bacon thinking
08:13oh I'd like to crispy you up and eat you I'm picking bacon and maple today who
08:23doesn't like bacon and who doesn't like it dosed in a little bit of sweetness
08:26I've got an idea based on a Greek sweet dish but it's not normally done with
08:34these ingredients hey dear lord so it is a bit of a risk
08:41hi ladies hi guys so tell us what is your pair I'm using maple and bacon yep I'm
08:48going to make some local mothers and stuff it with a bit of bacon and cheesy
08:54goodness and then just have a maple and bacon stuff look like this wow
09:01that'll be that kind of thing well this is good because I'm loving life if you can
09:12nail this this is like don't worry about being the bottom you'll be right up the
09:15top promise me yes this vision makes the plate because we are very very excited
09:23oh yes thank you thank you for the best I'm excited that they're excited ah but
09:28gee that puts a lot of pressure on me
09:32nice daddy nice Jackie let's go
09:39so I have chosen soy and honey I am sticking with flavors that I am like comfortable with I'm gonna
09:47make honey sweet fried chicken wings and yeah I'm gonna try and make a fun dish
09:52I love me some fried chicken I love fried chicken I'm just going with familiar
09:57flavors fennel and orange so I'm gonna make carrot and orange puree and then I'm
10:03gonna make a fresh fennel and orange salad and I'm gonna serve some quail with it
10:08nice Aaron I love watching you do this yeah so I'm trying to make a cure kingfish dish with
10:17the chili and lime so got those classic flavor pairings there and I want to try and elevate
10:21that a little and hopefully pull out a dish in an hour that I am proud of switch this on
10:35obviously it's an elimination cook and I'm feeling the pressure like I always do so I chose pineapple
10:42and coconut because those are the flavors that I know best for me pineapple and coconut are just a
10:49kind of such a fun pairing and you know quite tropical Nigeria has obviously got tropical climates
10:54so I know the flavors well what I can't even see a combination on your bench I'm doing pineapple
11:02and coconut today yeah so I'm going to do a kind of like topical trifle like with yogurt okay with
11:09a
11:09coconut crumb and some macerated alcohol so like pineapple in like Malibu so whipped yogurt
11:15coconut crumb yeah and some macerated pineapple yeah any more substance to the dish
11:24uh that's the dishes I've conceptualized right now yeah I'm questioning whether the three elements
11:30will be enough both textually uh and also taste wise as well the beauty about a trifle is like you
11:38know it'd have a jelly in there it'd have a cake in there and it'd have cream in there and
11:41have a
11:42syrup in there yeah you need to keep the palate like having it having a good time is pulling it
11:46back
11:46just going to make it a little bit lackluster there's keeping it simple and then there's keeping it
11:51way too simple and I feel like this one's like on the edge yeah
12:06I'm questioning whether the three elements will be enough there's keeping it simple and then there's
12:11keeping it way too simple and I feel like this one's like on the edge yeah do it well please
12:17yeah
12:17good luck I'm gonna allow you let's push so the judges are thinking that the idea is fine but
12:26maybe needs a bit more interest currently my mind is thinking about what that interest could be so
12:31I'm going to carry on with what the initial plan was while at the same time trying to come up
12:36with
12:36something that might add like some textual or flavor interest I haven't got any ideas right now but
12:40you know your mind's worrying so we'll see what what happens fingers crossed let's go lucky beautiful
12:51piece of fish there mate thanks brother my favorite pairing is orange and fennel so I need to go to
12:58the
12:58pantry go get a lemon mine here today came to mind because I've seen it online by like Gordon Ramsay
13:05on a
13:06youtube video and it looks pretty yet tasty behind but this is not a dish I've made before oh fast
13:16feet
13:17Luke what you got yeah today I'm thinking in Papillon and I'm thinking Papillote Papillote Papillote like a
13:24wrapped wrapped the fish in the steaming thing and yet Papillote Papillote Papillote Papillote Papillote is a butterfly
13:30I mean, you cook butterfly the fish, technically.
13:32No, I don't think I'll be doing that.
13:34So I've got my fish here.
13:35I've seen Gordon Ramsay do it.
13:37He, like, rolls it up, puts it in,
13:39and then takes the veg and makes, like,
13:40a nice kind of, like, gravy sort of sauce.
13:42And then I'm thinking to really pump home the orange and fennel.
13:45I'll do just an orange and fennel salad.
13:47It probably is quite risking in a way as well, though.
13:51Just the cuisson has to be, you know, you have to really...
13:54The doneness.
13:55The cook through.
13:56You have to be really careful of that
13:57because it's, like, point of no return.
13:58Don't overdo it.
13:59Good luck, Luke.
14:00Good luck.
14:03En papillote or en papillon.
14:05I don't even know the name of the dish,
14:07let alone how to cook it.
14:10Don't overcook it, though.
14:13All I know is that when it's time to cook the fish,
14:15they can't be overcooked,
14:17but sometimes you have to risk it for the biscuit.
14:19Is that OK?
14:20Yeah, cool.
14:22I'm worried about him.
14:24Luke, when will you learn
14:25to stop whipping stuff out on Black Apron days
14:28that you've never done before?
14:30It's, like, giving us all a heart attack.
14:33So stressful.
14:38Oh, look at me finding something in a timely manner.
14:48Hey, Jack.
14:49How are you going?
14:50Your name is the king of classic pairings.
14:52Jack and the Beanstalk, Jack and Jill.
14:54What did you choose today?
14:55Chilli and lime today.
14:57So I'm doing a snapper curry.
14:58I'm really going to amp up the chilli and the lime in it.
15:01I'm going to serve it with some lime wedges,
15:02some best matty rice.
15:03I'm going to cook that in some chicken stock.
15:04Maybe, like, a cute little bay leaf in there.
15:06A cute little bay leaf.
15:09Just chuck what I have in there.
15:11Hey, Emily.
15:12Hello.
15:12No prizes for us guessing what pair you've gone for.
15:15Yeah.
15:16Chilli and lime.
15:17I think it's all over my desk.
15:18It is.
15:19What are you going to do with the chilli and lime?
15:20A lime korshaw, which uses basically the zest
15:23and the chilli with salt.
15:25And then I'm planning to cook the steak.
15:27Yep.
15:27Crusted in an Aleppo pepper.
15:29What's the cook on it going to be?
15:30I'm hoping for a medium rare.
15:31OK.
15:31We are going to get a medium rare.
15:33Hey, Petro.
15:34Hello.
15:35What you're making today
15:36and what pairs you've chosen?
15:37I chose chilli and lime
15:40and I'm going to make fried calamari.
15:42And I'm going to do, like,
15:43a smoky charred chilli and lime salsa.
15:47Yep.
15:48You're really good with your flavours.
15:50So just make sure
15:51that that's what you're pushing today.
15:53Yeah.
15:53Yeah.
15:53Hello, Dot.
15:54How are you?
15:55Hello, Dot.
15:55Hi. Good.
15:56How are you guys?
15:57I've got a lovely smile of Dot again.
16:00So...
16:00Yes.
16:01I'm doing fennel and orange today.
16:03I'm doing a pork chop
16:05with some braised fennel.
16:08I'm trying to be a bit cleverer today.
16:11Yep.
16:11That's not really a word,
16:11but we'll go with it.
16:12Yep.
16:12And I'm trying to elevate it
16:13to be a bit more restaurant quality.
16:15Good boys.
16:16Thanks, guys.
16:16Good boys.
16:21Yeah, whisk that, Asper.
16:23Great whisking, bruh.
16:26Today, I'm going to champion orange and fennel,
16:29but in a really unexpected way.
16:32Whoo!
16:33I know orange and fennel
16:34is a pretty common savoury combination,
16:36so if I want to stand out
16:38and give myself a good chance
16:39at not being eliminated,
16:41I'm going to work that into my strategy
16:43by doing a sweet version
16:45of orange and fennel,
16:47balancing that and the seed flavour
16:49of the fennel
16:50with the sweetness from the oranges
16:51in a dessert.
16:54Casper, bonjour.
16:55There you go, chef.
16:56So tell us, what did you choose?
16:58So I went fennel and orange today.
17:00It looks like we're getting sweet.
17:01We are.
17:02It's a nice, classic sort of flavour pairing,
17:04and I think it does work really well with desserts,
17:06so I'm going to do an orange granita
17:10and olive oil mousse
17:12with a pickled fennel
17:14and then also a bit of fennel crumb
17:16and candies and fennel fronds.
17:18C'est parfait.
17:20It's perfect.
17:21It is already.
17:22If you nail this,
17:23if you can do it in 60 minutes,
17:25I will be on the floor.
17:28Hopefully.
17:29Because I love it.
17:29Yeah.
17:30It's daring.
17:30You're brave.
17:31It's elimination day
17:33and you are introducing fennel
17:36with orange juice
17:37with a dessert,
17:38which a lot of people
17:39would not have the nerve to do that.
17:41So I'm happy.
17:42I'm going to get ready.
17:43I'm happy.
17:43I'm happy.
17:45Don't disappoint.
17:46He's loving life over here.
17:48If he's great,
17:48I'll be on the floor.
17:49Okay, okay.
17:50Kissing the floor.
17:51I hope so.
17:51You've got him all excited, Casper.
17:54Wow.
17:54I'm letting him down.
17:54I won't disappoint.
17:55I won't disappoint.
17:56Right, dessert guy.
17:58We are halfway through.
18:00Only 30 minutes to go.
18:03Did we have the scales?
18:07Yes, we do.
18:09Oh.
18:10What's going on here?
18:13Yum, Hannah.
18:14That looks great.
18:16Today I'm feeling a little bit nervous
18:18going into this cook
18:20because it's black apron.
18:2260 minutes is not a lot of time.
18:25And that probably is the thing
18:26that makes me most nervous.
18:29But I'm just going to use that nervous energy today
18:31to use that adrenaline, hopefully, to push hard.
18:35Hey, Hannah.
18:36Hello, ladies.
18:37How are you?
18:38And what are you making?
18:39My flavour pairing is fennel and orange.
18:42Nice.
18:42I'm making pork today.
18:44Yeah.
18:44It's going to have an orange glaze.
18:45In the oven I've got fennel that's braising.
18:48The tiniest hint of orange zest in it.
18:50Okay.
18:51The jus today will be a pan jus
18:53with the anise echoing that fennel.
18:55And then I've got orange segments, fennel fronds,
18:59and a little bit of pistachios for a bit of crunch.
19:01Nice.
19:02Nice.
19:03Solid, classic.
19:04Solid, classic.
19:05Yeah.
19:05I was looking out there
19:06and a dish started coming into my head
19:08and I couldn't get it out.
19:09So I was like...
19:10Okay, I can do this.
19:11Alright.
19:11Thanks, Hannah.
19:18It's fresh.
19:19It's zingy.
19:20So you're doing single or double fry?
19:22Double fry.
19:23Nice.
19:24Yeah.
19:25There's a couple of good dishes.
19:25I'm going to name them first
19:26because Lydia is doing an amazing,
19:28look mad as stuffed with bacon
19:31with like this maple drizzle glaze thing.
19:34It sounds so good.
19:36So good.
19:37And Caspar is doing his thing again.
19:39He's really pushing it out there.
19:40He's got an orange granita,
19:41a mousse with fennel and olive oil in it
19:44and then all other textures of fennel.
19:47Fennel seeds, fennel fronds,
19:48all that kind of good.
19:49I was hoping someone would make a dessert.
19:50He's going hard.
19:51Yeah.
19:52Who are you worried about?
19:54A lalo.
19:55He's pasted off a trifle
19:57and he's only really got three elements.
19:59I just don't know if it's going to be too simple.
20:02Yeah.
20:03I'm pretty worried about Luke.
20:07He's doing fish and papillot.
20:09So he's doing something he hasn't tried again today.
20:12And I'm like mate,
20:12you have no time to experiment today.
20:15Something smells good mate.
20:17I don't know if it's mine.
20:18I'm not sure if it's mine or yours,
20:19but we'll take it.
20:21I've got lots of fennel and orange and orange zest and juice.
20:25Ready to go in the mpapinyot with fish.
20:28Wait.
20:30How do I say?
20:31Mpapinyot.
20:32Mpapyot.
20:35Mpapinyot.
20:37Mpapinyot.
20:38Mpapinyot.
20:38Mpapinyot.
20:39Mpapinyot.
20:40So I'm passing out my fish, Mpapinyot, by using baking paper and then wrapping that in foil just to make
20:47sure that this is like a tight seal.
20:49and hopefully when I steam it in the oven, nothing's coming out.
20:53I'm definitely feeling nervous.
20:55It's an elimination and someone's going home,
20:58but I do feel like this dish should come together.
21:01Which line do I want?
21:03I wonder why the... What... What's he doing?
21:07I'm watching Luke and he's wrapping his un papillot in foil,
21:12but it's usually always done in paper.
21:16Foil is a metal. Metal conducts heat.
21:20And fish is so easy to overcook.
21:25So I'm a little bit concerned.
21:28Oh, my God, this is so stressful.
21:32That's a wild decision.
21:39Come on.
21:42Come on.
21:44Are you...
21:45Forgiveness.
21:47Come on.
21:49You little assholes.
21:51This is the first time I've really tried to...
21:54...stuff local mothers.
21:55Gotcha.
21:57But I want these little mothers to be crunchy on the outside.
22:01And then when you bite into them, test that one.
22:07You get the pop of saltiness from the bacon and the cheese oozing out.
22:12I can't taste it yet.
22:13It's hot.
22:14So I've made these bacon and cheese balls using cream cheese and ricotta like a binding agent
22:21for the crispy bacon covered in maple and then put them in the freezer to set a little bit.
22:27So then I can batter them and fry them and it'll hold its shape.
22:32That's better technique.
22:36Is it working?
22:37Um, yeah, I think so.
22:38Yes!
22:39Yes!
22:40I think so.
22:41I haven't tasted the inside yet just a bit.
22:43Just a bit.
22:45Is it too hot?
22:47Nope.
22:51Maybe.
22:52Oops.
22:55Yeah.
22:57It's too hot.
22:58I'm so sorry.
23:00Oh dear.
23:02Oh yeah.
23:03That's looking good.
23:04I see no stink.
23:06OK, guys.
23:06Make this dish count.
23:0815 minutes to go!
23:09Yay!
23:10You can do it!
23:16Come on, Alali.
23:16Let's go.
23:18OK, where are we at?
23:19Um, so I'm experimenting with someone at them before.
23:22OK.
23:22I caramelised the coconut cream.
23:24Is that the coconut cream, yeah?
23:25Yeah.
23:26OK.
23:26Cool.
23:27I'm hoping they'll add some more interest to the trifle.
23:31OK.
23:31Don't run out of time this time.
23:33Give yourself an eye.
23:34I'm hoping they'll add some more interest to the trifle.
23:36After the feedback from the judges, I just thought, I was thinking of ways I could add more coconut,
23:40because it's quite pineapple-forward, hence the coconut cream.
23:43So I'm hoping it's enough.
23:46As the coconut cream caramelises, it starts to get, like, this nice golden brown colour.
23:51And I taste it, and it has this really hunchy coconut, but almost savoury flavour.
23:56And I think, well, that's definitely different.
23:58What is that?
23:59It's coconut cream.
24:01Nice.
24:02And paired with the rum-soaked pineapple and my coconut crumb, I think it'll feel well
24:08with the whipped yoghurt and round out some of the sourness that yoghurt has, so you can
24:14focus on the pineapple and the coconut combo.
24:16I think if I can dial in the flavours and make them really shine, that'll see me through.
24:23This is looking really good.
24:26Yum.
24:27The fennel remoulade tastes really nice, and the fennel flavour really sings, and there's
24:33enough orange flavour in the orange oil, so it has a really beautiful perfume to it.
24:39I feel like I'm in the zone.
24:40So right now I'm really focusing on the cook on this kingfish.
24:43I'm cooking my fillet of fish, and I'm just checking on the cook, just to try and make a decision.
24:50I've never cooked kingfish this thick before.
24:52I'm just so worried about getting the cook on the fish wrong.
24:56I have no idea how to know what this is called.
25:00What has happened?
25:02It's still really pink in the middle.
25:04I'm feeling a little bit concerned.
25:08I just am worried about serving undercooked fish to the judges.
25:13And I think it needs to go back in for a second.
25:17Wait, what's she doing?
25:19Is she doing it twice?
25:23She doesn't look very happy at all.
25:26I really don't know.
25:27Don't forget to taste absolutely everything!
25:31Five minutes to go!
25:35I'm way too quick.
25:36Go, Aaron!
25:39How are you doing, Anna?
25:40Keep going, huh?
25:41Yeah, I've got everything ready.
25:41Keep on going, yeah?
25:42Well done.
25:43You're getting always better and better.
25:45Thank you, chef.
25:46A lot of people have chosen orange and fennel, so if I want to have a chance to stand out
25:51to the judges today,
25:52I need my orange glazed pork medallions to be glossy and tasty and perfectly cooked.
25:58My pork, when I cut into it, should be blushing pink.
26:01I don't want to see any raw.
26:02I don't want to see brown.
26:04I said pink.
26:06Pork looks good.
26:07Looks really good.
26:10Your pink looks perfect.
26:12Are you happy?
26:13I'm really happy.
26:15Nice, Hannah.
26:15So that is what I was going for.
26:18Yum.
26:20Yes, Hannah.
26:25All right.
26:27Everyone's going down the savoury route for orange and fennel.
26:29So today, by doing a sweet version of this orange and fennel pairing,
26:34sparked some interest in my dish from the judges.
26:38It definitely puts a lot more pressure on that the judges are excited to try this one.
26:42But I'm happy with how it's all tasting.
26:44There's the orange and fennel in almost every single element.
26:46I've got my pickled fennel with a bit of orange rind in it.
26:49My crumb has fennel seed.
26:50I've candied the fennel fronds.
26:52So I think I'm travelling okay.
26:54Yeah.
26:54Pretty happy.
26:55You look really cool, calm, collected.
26:57And it looks yum.
26:59Oh, yum.
26:59Jackie, the colour on that chicken looks epic.
27:03Okay.
27:04I have my trifle glass ready.
27:06All my elements are good to go.
27:07And I'm just doing it in layers of the whipped yoghurt, rum-soaked pineapple, caramelised coconut cream, and some coconut
27:14rum.
27:14I'm picturing it a bit like a, almost like an eaten mess.
27:17Just kind of like everything together in a nice trifle cup.
27:21I'm never confident that I'm going to be safe from elimination.
27:24But I successfully added more interest.
27:26And I'm hoping that the judges like it.
27:31Final touches!
27:33One minute to go!
27:35Let's go, Lukey.
27:36Come on, final push.
27:37Let's go.
27:39There's a minute left on the clock, and I pull the fish out of the oven.
27:43And it's smelling pretty good.
27:45And it looks like it's cooked.
27:46I just need to hope it's done, because it has to go on the plate.
27:49With the orange and fennel salad.
27:51Then take all the juices from the impuppet niot.
27:54Get a nice sauce packed with fennel and orange.
27:57And that's where I can really punch home the flavour in this dish.
28:01Your time is up in ten!
28:04Nine!
28:05Eight!
28:06Four!
28:08Six!
28:09Five!
28:11Four!
28:12Three!
28:14Two!
28:15One!
28:16One!
28:16Two!
28:17One!
28:18Two!
28:19Let's go, guys!
28:20We're done!
28:20How are we done, boys?
28:22How are you doing?
28:22How are you doing?
28:23Yeah, I'm okay.
28:24Cookmothers?
28:25Yeah, I like cookmothers, but they're stuffed with bacon.
28:30Can you do the fish?
28:32Yeah.
28:33I don't know.
28:35I know that I've got the balance of the flavours right, but...
28:41I really hope the fish is cooked perfectly because I'd be really disappointed in myself if I went home today.
28:57Your challenge today was to hero one of five classic flavour pairs.
29:02The stakes are high because the bottom dish will send its maker home.
29:06The dish we'd like to taste belongs to...
29:17She's glowing!
29:23Holy croquet.
29:26Lydia, what was your flavour pairing?
29:29I couldn't resist bacon and maple.
29:31Yeah, you couldn't.
29:33The dish has been inspired by our local mothers.
29:35They're not traditional local mothers, but they're my stuffed, savoury local mothers.
29:40Okay, what's in the stuffing?
29:43We've got bacon and cream cheese and ricotta, then some herbs.
29:49Right, and so where does the maple get tied into it?
29:52It's drizzled all over the top, like a honey-inspired part of the local mother.
29:57Is this something you've been playing around with?
30:00Or...
30:00I have stuffed local mothers before, just never in this way.
30:06So, I hope it works.
30:09I reckon we eat.
30:23The yard's very naughty.
30:25It's very bloody naughty.
30:27But it is very bloody delicious.
30:31I think the best thing about this dish is the concept and how fun it is.
30:35Like we're all having a laugh, having a giggle, like you're up here beaming.
30:39That's what this dish is all about.
30:42I know that this dish doesn't look like it screams technique, but cooking down that filling,
30:46folding through the ricotta and also the Philadelphia cheese,
30:50boiling it, freezing it, bringing it out, dipping it in the batter, frying it.
30:55Like there's a bit going on there.
30:56And I think the beauty of this one is like you have totally heroed bacon and maple syrup.
31:05And I love that you're just like, you know what, all it needs is to be drowned in the maple
31:09syrup.
31:10I think you have crushed this challenge.
31:16Lydia.
31:17I am alive!
31:22It's so delicious.
31:24And the thing that definitely plants it right in the savoury for me is the thyme in there.
31:29And it's just that beautiful nod to your Greek heritage.
31:33Because, you know, this is quite an Americanised version of a classic Greek dish, really.
31:39Sticky fingers, big smile.
31:41You have absolutely skyrocketed yourself as a result.
31:46Lydia, there are not many things I love more in this kitchen than watching the Lydia arm flap go.
31:53It's like a little baby bird about to leave its nest.
31:56I'm sorry, I don't know what to do with that, I'm sorry.
32:02Like, you know you've had a good cook and you're just glowing.
32:06And I could see you were just totally in the zone when you were cooking today and having so much
32:10fun.
32:10This is cheeky, like, so good.
32:14It's confoundingly delicious.
32:16Well done.
32:18It's lovely, it's fantastic.
32:20It's not lovely, it's an insult.
32:21It's absolutely phenomenal.
32:24Bye-bye!
32:25Oh, I love that!
32:28I'm going to be doing that in my kitchen now.
32:30Thank you!
32:33Well done, our little penguin.
32:37Caspar!
32:42I'm really proud and happy with the dessert that I've put up today.
32:45I think it really celebrates orange and fennel in a unique, unexpected way.
32:49So, I really hope that going sweet instead of savoury today was the right move and pays off.
32:57What of your hero, what flavour pair?
32:59I did orange and fennel today.
33:01Nice.
33:02And we're looking at a sweet dish, are we?
33:04Sure are.
33:05Cool, what have you got?
33:06This is my orange and fennel dessert.
33:07Ooh.
33:10I'd order.
33:11Let's taste.
33:28Caspar.
33:30To make an olive oil, fennel mousse, to siphon it with gelatine could have easily mess up.
33:38And you haven't.
33:39It's perfect.
33:40That granita, the sugar, the crumb, perfect.
33:44It is just, even down to the fennel seed, you are improving so fast.
33:51And I think this sophisticated mind, it is just, I can go on and on.
33:58Caspar, very good work.
34:00There is a beautiful hit of orange as soon as that goes on your palate.
34:05And then it just goes through these waves of different fennel flavours and textures.
34:09I really, really adore that.
34:11It's pretty spectacular, mate.
34:14Holy cow, it is so flavourful.
34:16I think you're very clever using, you know, a pickle as the base of your dessert, which is wild.
34:23And I love how robust that crumb is.
34:26There is so much skill in that plate of food and so much imagination.
34:32Yep.
34:37Thank you, Chef.
34:39Next dish we'd love to taste is Petro's.
34:43So my flavours were chilli and lime.
34:45And I've made a chilli and pepper sauce with fried calamari and some pickled chilli.
34:53It's tasty.
34:54Definitely got the pear front and centre.
34:57Okay, next one, Emily.
35:00I chose lime and chilli.
35:02And then I did pan, sea, scotch fillet, lime, kosher, cucumber pickle and a tallow fried chip with Aleppo pepper
35:10and paprika.
35:12I love the kosher.
35:14It's so intense.
35:16It really makes a steak sing and to be able to do that with such a tiny amount of your
35:21condiment I think is really impressive.
35:25Jackie.
35:25Today I chose soy and honey.
35:28I've done a fried chicken and a soy honey glaze.
35:33Chicken I think you've done really, really well.
35:35But then we go to the honey soy.
35:38It's overly sweet and the soy is very hard to detect.
35:43We'd love to taste your dish next.
35:45Luke.
35:48It was a risk cooking a dish that I've never done before on a black apron day where someone's going
35:53home.
35:53I'm happy with the flavours in my salad and my sauce, but I'm pretty nervous about the cook on the
35:58fish.
36:00Petit.
36:02Luke, tell us what flavoured pear you went for.
36:05I went for the orange and fennel.
36:08And I've made, I'm going to butcher this, an un papillotti.
36:11Papillotte.
36:12Un papillotte.
36:14Close.
36:16So the sauce, it's just the juices from the un papillotte.
36:19And then the salad is a fresh fennel and orange salad.
36:22So you never did before?
36:24No.
36:36Luke.
36:37We're going to tie snap.
36:54Okay, Luke.
36:56I've got to give you credit.
36:57To dare to do a fish en papillotte.
37:01And you never did it before.
37:02I admire you.
37:04What disappoint me?
37:06Your papillotte was in aluminium.
37:08It should be parchment or paper.
37:10It's a metal aluminium.
37:11So it's attracting more of the heat.
37:14And the fish is overcooked.
37:16Thanks, Chef.
37:18Luke.
37:19Yeah, it's over.
37:21But the sauce was quite pleasant.
37:23It's got sort of a nice stocky kind of flavour in it.
37:26Like, I'm surprised at how much flavour you managed to pack into that.
37:30You know, the thing that might save you is it definitely heroed the orange and the fennel.
37:34Because you tasted those things.
37:36But, for me, the fish is cooked really inconsistently.
37:39I feel like today was that time to just go back to basics.
37:43But you decided to shoot from the hip.
37:45And I think it's going to cost you.
37:47Thanks, Luke.
37:48Good luck.
37:51The last thing I wanted to do in this kitchen is disappoint the judges.
37:56And that's exactly what I've done today.
37:58And I think if I do go home, I 100% deserve it.
38:03Next up, Hannah.
38:21Fennel and orange today for me.
38:24We've got braised fennel.
38:26Charred orange.
38:28Pork medallions with an orange glaze.
38:31A little bit of a pistachio crumb.
38:34And fennel jus.
38:38Okay, let's taste.
38:59Hannah, the cook on those pork medallions.
39:02So good.
39:04Perfect.
39:04Perfect, perfect.
39:05Still a little bit rosy.
39:06Really tender.
39:07And you've got that lovely orange glaze on the outside that's formed this wonderful crust.
39:11That is divine.
39:13Hannah, I got the orange on that glaze, which was beautiful.
39:17It was quite unexpected.
39:18I didn't think I was going to be able to get it, looking at it, but it was definitely there.
39:22I really like the sauce.
39:23It's not overpowering.
39:25It's not too hectic.
39:27Fennel seeds are great.
39:28Pistachios are really good too.
39:30I thought it was a great choice to add something else that wasn't going to be too dominant.
39:35I'm happy.
39:36There's a special Hannah touched every time you cook, so keep on doing it, please.
39:49Good job on my hand.
39:51Next dish we'd like to taste belongs to Jack.
39:57I chose chilli and lime.
40:00Today I've made a snapper curry, some chilli greens and some basmati rice.
40:05Curry.
40:06That's tasty.
40:07You filleted and cooked the fish really well.
40:09Chilli, lime, very forward.
40:10Decent work, mate.
40:11Hold on.
40:12The next dish we'd love to taste belongs to Aaron.
40:16Go, Aaron.
40:18I had chilli and lime and I made a kingfish tartar cured with chilli and lime with lime-salted seaweed
40:25crisps.
40:26Really beautiful cure on the fish.
40:28You've definitely a hero of the chilli. Good job.
40:31Dot.
40:33So my classic flavouring ingredients are fennel and orange.
40:36I've made a pork chop with some braised fennel and fennel and orange salad.
40:44It reminds me of like a Sunday special at an English gastropub and the taste backs it up as well.
40:52Alyona.
40:52I chose orange and fennel.
40:55Mmm.
40:56And I made Sun Sears quail with carrot and orange puree and fennel orange salad.
41:04The quail cooked perfectly.
41:06Balancing the orange and the fennel together, you've done it.
41:09It is just phenomenal.
41:11So thank you very much.
41:15Next one, please.
41:17All of them.
41:33I'm calling it a breakfast trifle.
41:36The hero ingredients are coconut and pineapple.
41:39I've got a whipped yogurt.
41:42With that is some mascarpone and some cream.
41:44And then I have pineapple and coconut two ways.
41:47So the pineapple is brunoise and soaked in some Malibu.
41:51As well as just fresh pineapple with a squeeze of lime on top.
41:54And then I've got a caramelised coconut cream and a coconut crumb.
42:00I'm a little bit concerned.
42:02Can I taste coconut and pineapple enough?
42:27Hello, Lou.
42:28When I cut through your little trifle, I'm really having trouble tasting the coconut and the pineapple.
42:36When you're doing something where you're celebrating the ingredient, you have to find a way to really celebrate its essence
42:43or do something to concentrate the flavour.
42:46And the cream just likes sweetness.
42:49There's nowhere near enough sugar in that to give the whole cream and fruit any kind of boost.
42:56And I have to say, at this point in the competition, this is an incredibly basic dish.
43:03So, I'm going to call it.
43:06I think you were in trouble today.
43:07I'm really sorry, Lalu.
43:09Thanks, Paul.
43:11Yeah.
43:12You think about yogurt, you know, it's got that lovely sourness and muskpone.
43:16It's the texture.
43:17It's the creaminess.
43:18And by putting them together with fruit that probably hasn't been treated quite the right way, your whole dish is
43:27just sort of muted in flavour.
43:32It really puts you in trouble, man.
43:34I'm so sorry.
43:35It's all right, Lalu.
43:35That's all.
43:41It's not a great feeling to hear that the favourite pairings aren't coming through.
43:46That's when you know you've really, really messed up.
43:49And I am worried that I could be at risk of elimination after that feedback.
43:54The next dish we'd love to taste belongs to Grace.
44:02Looking at the dish, I'm so uncertain about the cook on this kingfish.
44:08I feel like I probably might go home today.
44:12Grace, which classic pair did you pick?
44:14I chose orange and fennel.
44:16I made a pan-seared kingfish with a fennel remoulade and an orange oil.
44:23Were you second-guessing the cook?
44:27Because it went back in the pan, didn't it?
44:29Yep.
44:29Yep.
44:31Let's hope that doesn't cost you.
44:56So, there's many, many ways to cook a kingfish, but I feel like the last thing you want to do
45:00is overcook it.
45:01Mmm.
45:02You should be able to just see a little bit of opaque through the middle of the flesh,
45:07whereas here you can obviously see that it's dried right out.
45:26Grace, um, the fish is definitely over.
45:33I think the thing that could save you today is the remoulade.
45:36I love the remoulade.
45:38Um, it's got a beautiful texture and quite a subtle aniseed flavour that has then been reinforced with the fennel
45:46seeds.
45:46But also, I love the capers in there too.
45:49Look, okay, the fish is overcooked.
45:52But grass, I think you're saving grass.
45:57It's the fact that you've managed to pair the fennel and the orange together.
46:01I love it.
46:04Alright?
46:15We could tell the nerves were high when you stepped into the kitchen today.
46:20As the group gets smaller, the pressure keeps rising.
46:25For today's challenge, we asked you to create a dish using one of the five flavour pairs on offer.
46:30Some of you took that nervous energy and turned it into something really impressive.
46:37Lydia.
46:42Aaron.
46:47Hannah.
46:53And Casper.
46:57You all made clever choices and your dishes truly celebrated your flavour pairs.
47:03Congratulations.
47:05Congratulations.
47:05You are all safe.
47:15Now it is an elimination day.
47:18Okay.
47:18So unfortunately, someone is going home.
47:22If I call your name, please step forward.
47:28You are all right, Luke.
47:32You kept it simple.
47:34But in doing so, you didn't showcase much technique.
47:39And unfortunately, we couldn't taste your flavour pair.
47:47Luke.
47:50You're on papillot.
47:51It was a big risk.
47:53And today, it didn't pay off.
47:56Both of your dishes, they have flaws.
47:59And on a day, it's all about heroing classic flavour pairs.
48:05The cook who missed the mark the most.
48:13There's a lava.
48:14I'm sorry, mate.
48:15You're going now.
48:16I'm still here.
48:19I'm still here.
48:22Ulaloo.
48:24It's sad.
48:26It's been great having you in a competition.
48:31You are lovely.
48:33But sadly, for now, it's time to say goodbye.
48:36Come here.
48:45I've got some real mixed feelings right now.
48:47It's never nice to hear that your food, you know, didn't hit the mark.
48:51But at the same time, I'm super proud of how long I've been here.
48:55And I'm so excited to have learned so much.
49:06It's been cool to share some Nigerian flavours with all of Australia.
49:10I definitely want to continue to hero and showcase Nigerian food.
49:15And whatever allows me to do that, I'll be chasing it down, for sure.
49:19Give it up for Ulaloo!
49:29Tomorrow night...
49:33It takes two to tango.
49:34You'll be cooking in pairs.
49:38It's a lot of shoulder.
49:40Which of these dynamic duos...
49:42We are going to smash this.
49:44Let's go, Em. We got this.
49:45...will create a dynamite dessert...
49:48...to be safe from elimination.
49:51I've really got to step up my game.
49:52I just need to make sure I don't let the team down here.
49:54Goodness gracious me.
49:55This is a disaster.
49:57Damn it.
49:58Oh, no.
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