- 4 hours ago
2026. S 18 E 25
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Short filmTranscript
00:18Oh
00:22Hey, there's stuff up front. Oh, yeah, yeah
00:26Walking into the kitchen seeing some little pedestal
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. There's the things
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?
00:53pineapple coconut
00:54Honey and soy
00:56Chili and lime. Oh sick. They're 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
01:19And unfortunately another one of you will be heading home
01:24But you've got to look at the positive side of wearing black
01:28Every day in this kitchen you learn something new you get stronger more resilient
01:33And you're building skills that will turn you into the new superstars of food
01:40And it's perfect pairs week
01:43We've got a cute little pair up there already safe
01:47Annabelle and Pat
01:48Stunning work on yesterday's mystery box
01:50Thank you
01:51All 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
02:07You can't deny that they were made for each other
02:10You can't deny that they were made for each other
02:11We've got honey soy
02:13Chilli and lime
02:15Pineapple and coconut
02:17Orange and fennel
02:19And maple and bacon
02:22Five classic flavor pairs
02:26But like yin and yang
02:27Using these flavors together
02:30It's a matter of finding that perfect balance
02:33That's the challenge
02:34All these ingredients
02:36I understand why they go well together
02:39But 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
02:55And make it the hero of your dish
02:59Sweet or savory
03:02It's totally up to you
03:06You can shop from the fantastic pantry
03:08Use the garden
03:10And build the dish however you like
03:14But remember
03:17Your chosen pair
03:19Need to shine
03:23The cook will give us the least impressive dish today
03:27We'll be going home
03:31You will have 60 minutes on the clock
03:36So good luck
03:39Find that yin and yang in these classic flavor pairs
03:42Good luck
03:43Get that energy up
03:45Because your time
03:47Starts now
03:49Come on guys
03:50Let's go
03:56Alright
03:59I've got the kingfish
04:03Sort of
04:05Oof
04:06Red chilli
04:09We have to hero one of the perfect pairings
04:12And I love spice
04:14And I love a little bit of sourness
04:16So I'm definitely going to go for the chilli 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
04:37And the orange and fennel is jumping out at me
04:39As a flavor combination that I've played with a little bit in the past
04:43Fennel is not typical in desserts
04:45I think these flavors can be used in a really unique way in a dessert
04:49Where's that fennel?
04:50Right there
04:52Just cream cheese just in case
04:55Classic 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
05:05Don't burn
05:06Alicia Mabel
05:08Ah so you and your wife are the perfect pair
05:11Well what do you think it's been 20 years
05:14Three kids
05:15Okay fair
05:16You got one?
05:16Yeah 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, gotta be
05:24Michael Jordan, Scottie Pippen, come on
05:27Basketball, basketball
05:28How about Kylie Minogue and Jason Donovan
05:32Am I showing my age?
05:33Yes
05:34I remember that time
05:37But you know what I just realised it's elimination day today
05:40It's only 60 minutes
05:41They'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
05:50That 15 minutes is huge
05:53I also think they really think about the brief
05:55Because for the first time in ages
05:56We've actually used the word hero
05:58So we want to taste both things distinctively
06:01We have to
06:02Yeah we have to
06:04Today more than ever
06:05The stakes are high
06:06Someone is going home
06:08Just focus on choosing the right pair
06:10And try to balance them together
06:14Oh
06:16Nice Petro
06:20Oh look at that fish
06:23Incredible
06:24Good idea girl
06:25We got this Gracie
06:26I am doing fennel and orange
06:29And I'm going to do a pan fried kingfish
06:32I love orange and fennel
06:34It's definitely the flavour combination I'm the most familiar with
06:39And 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
07:20But I also want to grab some lemon leaves
07:23And I'm going to grab some desert lime as well
07:26Just 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
07:41I'm feeling really good I got my game face on today
07:44So I am
07:45Yeah I feel like I'm in the zone
07:50Something smells good
07:52Yum
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
08:04Loving it, I'm loving the idea of that
08:08But I should have had breakfast because I'm definitely eyeing off that bacon thinking
08:13Oh I'd like to crispy you up and eat you
08:15Come on bacon
08:17Crisper
08:19I'm picking bacon and maple today
08:22Who doesn't like bacon and who doesn't like it dosed in a little bit of sweetness
08:27I've got an idea based on a Greek sweet dish
08:31But it's not normally done with these ingredients
08:36Dear Lord
08:36So it is a bit of a risk
08:41Hi Lydia
08:42Hi guys
08:43So tell us what is your pair
08:45I'm using maple and bacon
08:46Yep
08:48Smell it
08:48Who makes some local mothers and stuff it with a bit of bacon and cheesy goodness
08:55And then just have a
08:58Maple and bacon stuffed local mothers
09:01Wow
09:02So it will be that kind of thing
09:04Wow
09:06Don't make me more nervous than I already am
09:08No this is good because I'm loving life
09:10I'm loving life
09:11If you can nail this
09:13This is like
09:13Don't worry about being the bottom
09:15You'll be right up the top
09:16Okay, okay, okay
09:17Promise me
09:18Yes
09:18This vision makes the plate
09:20Because we are very very excited
09:23Oh yes
09:23Thank you, thank you
09:24All the best
09:25I'm excited that they're excited
09:27Ah but gee that puts a lot of pressure on me
09:33Nice Daddy
09:34Nice Jackie, let's go
09:39So I have chosen soy and honey
09:42I am sticking with flavours that I am like comfortable with
09:46I'm gonna make honey soy and fried chicken wings
09:49And yeah, I'm gonna try and make a fun dish
09:52I love making some fried chicken
09:54I love fried chicken
09:56I'm just going with familiar flavours
09:58Fennel and orange
09:59So I'm gonna make carrot and orange puree
10:02And then I'm gonna make a fresh fennel and orange salad
10:07And I'm gonna serve some quail with it
10:09Nice Aaron
10:11I love watching you do this
10:13Yeah, so I'm trying to make a cured kingfish dish
10:17With the chilli and lime
10:18So I've got those classic flavour pairings there
10:20And I want to try and elevate that a little
10:23And hopefully pull out a dish in an hour
10:26That I am proud of
10:27Switch this on
10:30Anyone know how to switch this damn thing on?
10:34Run Jackie, run
10:36Obviously it's an elimination cook
10:38And I'm feeling the pressure like I always do
10:40So I chose pineapple and coconut
10:42Because those are the flavours that I know best
10:47For me, pineapple and coconut are just a kind of
10:50Such a fun pairing and you know, quite tropical
10:53Nigeria has obviously got tropical climates
10:55So I know the flavours well
10:57Ulaloo
10:57Ulaloo
10:58Ulaloo
10:58Hi chef
10:58What? I can't even see a combination on your bench
11:02I'm doing pineapple and coconut today
11:03Pineapple and coconut?
11:04Yeah
11:04So I'm gonna do a kind of like tropical trifle
11:07Like whipped yoghurt
11:08Okay
11:09With a coconut crumb and some macerated alcohol
11:12So like pineapple in like Malibu
11:14So whipped yoghurt
11:16Yeah
11:16Poken up crumb
11:17Yeah
11:17And some macerated pineapple
11:19Yeah
11:20Any more substance to the dish?
11:25That's the dish that I've conceptualised right now
11:27I'm questioning whether the three elements
11:30Will be enough
11:31Both textually
11:33And also taste-wise as well
11:36The beauty about a trifle is like, you know
11:39It'd have a jelly in there
11:40It'd have a cake in there
11:41It'd have cream in there
11:42It'd have a syrup in there
11:42Yeah
11:43You need to keep the palate like
11:44Having a good time
11:45Is pulling it back just gonna make it a little bit lacklustre?
11:49There's keeping it simple
11:50And then there's keeping it way too simple
11:51And I feel like this one's like
11:53On the edge
11:55Yeah
12:16Do it well, please
12:17Yeah
12:18Yeah
12:18Yeah
12:18Good luck
12:20Come on Olallu, let's push
12:22So the judges are thinking that the idea is fine
12:26But maybe it needs a bit more interest
12:28Currently my mind is thinking about what that interest could be
12:31So I'm gonna carry on with what the initial plan was
12:34While at the same time
12:35trying to come up with something that might add like some textual or flavor
12:38interests I haven't got any ideas right now but you know the old minds worrying
12:42so we'll see what what happens fingers crossed
12:48let's go lucky beautiful piece of fish there mate thanks brother my favorite
12:56pairing is orange and fennel so I need to go to the pantry go get a lemon my
13:01idea today came to mind because I've seen it online by like Gordon Ramsay on a
13:06YouTube video and it looks pretty yet tasty but this is not a dish I've made
13:14before oh yeah today I'm thinking in Papillon and I'm thinking papillot papillot
13:23like a rat the fish in the steaming thing yeah papillot papillot a papillon is a
13:29butterfly I mean you cook butterfly the fish technically no I don't think I'll be
13:33doing that so I've got my fish here I've seen Gordon Ramsay do it he like rolls
13:38it up puts it in and then takes the veg and makes like a nice kind of gravy sort
13:41of sauce and then I'm thinking to really pump home the orange and fennel I'll do
13:46just an orange and fennel salad it probably is quite risking in a way as well
13:50though I'm just the cuisson has to be you know you have to really the doneness the
13:55cook through have to be really careful of that because it's like point of no
13:58return don't overdo it good luck luck on Papillot or on Papillon I don't even
14:06know the name of the dish let alone how to cook it don't overcook it though all I
14:13know is that when it's time to cook the fish they can't be overcooked but
14:17sometimes you have to risk it for the biscuit is that okay yeah cool I'm worried
14:22about him look when will you learn stop whipping stuff out on Black Apron days
14:28that you've never done before it's like giving us all a heart attack
14:33this is just
14:38oh look at me finding something in a timely manner
14:49hey Jack how are you going your name is the king of classic pairings Jack and the beanstalk
14:54what did you choose today chili and lime today so I'm doing a snapper curry I'm really going to amp
15:00up
15:00chili and the lime in it going to serve it with some lime wedges and best matty rice I'm going
15:03to cook
15:04that in some chicken stock maybe like a cute little bay leaf in there just chuck one of them in
15:10there
15:11hey Emily hello no prizes for us guessing what hair you've gone for yeah chili and lime
15:17I think it's all over my desk it is what are you gonna do with the chili and lime a
15:21lime
15:21korshaw which uses basically the zest and the chili with salt and then I'm planning to cook the steak
15:27yeah crusted in an Aleppo pepper what's the cook on it gonna be I'm hoping for a medium rare okay
15:31we
15:32are gonna get a medium rare hey Petro hello what you're making today and what pairs you've chosen
15:37I chose chili and lime and I need to make fried calamari and I'm gonna do like a smoky charred
15:45chili
15:46and lime salsa yep you're really good with your flavors so just make sure that that's what you're
15:52pushing today yeah yeah hello dots how are you guys with a lovely smile over dots again so yes I'm
16:01doing fennel and orange today I'm doing a pork chop with some braised fennel I'm trying to be a bit
16:09cleverer today that's not really work but we'll go with it yeah I'm trying to elevate it to be a
16:14bit
16:14more restaurant quality go for it thanks guys good guys thank you yeah whisk that a casper great
16:24whispering bruh today I'm gonna champion orange and fennel but in a really unexpected way I know orange
16:34and fennel is a pretty common savory combination so if I want to stand out and give myself a good
16:39chance of not being eliminated I'm gonna work that into my strategy by doing a sweet version of
16:45orange and fennel balancing that and a seed flavor of the fennel with the sweetness from the oranges
16:52in a dessert Casper bonjour there you go chef so tell us what did you choose so I went fennel
16:59and
16:59orange today it looks like we're getting sweet we are it's a nice classic sort of flavor pairing and I
17:05think it does work really well with desserts so I'm gonna do a orange granita and olive oil mousse
17:12with a pickled fennel and then also a bit of fennel crumb and candies and fennel fronds
17:18c'est parfait it's perfect it is already if you nail this yeah if you can do it in 60
17:25minutes I will
17:26be on the floor because I love it yeah it's daring you're brave it's elimination day and
17:34you are introducing fennel with orange juice with a dessert which a lot of people would not not have
17:40the nerve to do that so I'm happy I'm gonna get ready I'm happy I'm happy don't disappoint he's
17:47loving life over here if he's great I'll be on the floor okay okay kissing the floor I hope so
17:51you've got him all excited Casper wow down wait disappoint I won't disappoint right dessert guy we are
17:59halfway through only 30 minutes to go did we have the scales yes we do oh what's going on here
18:13yum Hannah that looks great ah today I'm feeling a little bit nervous going into this cook because
18:21it's black apron 60 minutes there's not a lot of time um and that probably is the thing that makes
18:26me what most nervous um but I'm just going to use that nervous energy today to get use that
18:33adrenaline hopefully to push hard hey Hannah hello ladies how are you and what are you making my flavor
18:39pairing is fennel and orange nice making pork today yeah it's going to have an orange glaze in the oven
18:46I've got fennel that's braising the tiniest hint of orange zest in it okay um the jus today will be
18:52a
18:52pan jus with the anise echoing that fennel and then I've got orange segments fennel fronds and a little
19:00bit of pistachios for a bit of crunch nice solid classic solid classic yeah I was looking out there and
19:07a
19:07dish started coming into my head and I couldn't get it out so I was like okay I can do
19:11this all right
19:12thank you
19:19it's fresh it's thingy so you're doing single or double fry double fry nice yeah it's a couple of good
19:25dishes I'm going to name them first because Lydia is doing an amazing look mad as stuffed with bacon with
19:32like this
19:32maple drizzle glaze thing it sounds so good so good and Caspar is doing his thing again he's really
19:40pushing it out there he's got an orange granita a mousse with fennel and olive oil in it and then
19:45all
19:45other textures of fennel fennel seeds fennel fronds all that kind of cooking I was hoping someone would
19:50make a dessert he's going he's going hard yeah who are you worried about the lilo he's based it off
19:56a
19:56trifle and he's only really got three elements I just don't know if it's going to be too simple yeah
20:04I'm pretty worried about Luke he's doing fish and papillot so he's doing something he hasn't tried
20:10again today right and I'm like mate you have no time on the day to experiment today something smells
20:16good mate I don't know if it's mine I'm not sure if it's mine or yours but you'll take it
20:21I've got lots of fennel and orange and orange zest and juice ready to go in the mpapinyot with fish
20:28wait how do I say mpapinyot oh mpapinyot okay m m m in puppy yacht in puppy yacht okay
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 and hopefully when I steam it in the oven
20:52nothing's coming out. I'm definitely feeling nervous, it's an elimination and
20:57someone's going home but I do feel like this dish should come together.
21:01Which wine do I want? I wonder what's he doing?
21:07I'm watching Luke and he's wrapping his in papillots in foil but it's usually
21:14always done in paper. Foil is a metal, metal conducts heat and fish is so easy
21:23to overcook. So I'm a little bit concerned.
21:29Oh my god this is so stressful.
21:32That's a wild decision.
21:40Come on. Come on. Are you forgiveness?
21:47You little assholes. It's the first time I've really tried to stuff local mothers.
21:55Gotcha. But I want these little mothers to be crunchy on the outside and then when you bite into them
22:05Test that one. You get the pop of saltiness from the bacon and the cheese oozing out.
22:12Can't taste it yet. It's hot.
22:15So I've made these bacon and cheese balls using cream cheese and ricotta like a binding agent for the
22:22crispy bacon covered in maple and then put them in the freezer to set a little bit.
22:28So 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.
22:39Yes! Yes!
22:40I think so. I haven't tasted the inside yet to see but...
22:45Is it too hot?
22:47Nope.
22:51Maybe.
22:52Oops.
22:56Yeah. It's too hot.
22:58I'm so sorry.
23:00Oh, dear.
23:02Oh, yeah.
23:03That's fucking good.
23:04I see no stink.
23:06OK, guys.
23:06Make this dish count.
23:0815 minutes ago!
23:10Hey!
23:10You can do it!
23:16Come on, Alali.
23:17Let's go.
23:18OK, where are we at?
23:20Um, so I'm experimenting with someone at number four.
23:22OK.
23:23I caramelised the coconut cream.
23:24Is that the coconut cream?
23:26Yeah.
23:26OK.
23:26Cool.
23:27Um, hoping they'll have a good idea.
23:28Add some more interest to the trifle.
23:31OK.
23:32Don't run out of time this time.
23:33Give yourself an eye.
23:37After the feedback from the judges, I just thought...
23:39I was thinking of ways I could add more coconut,
23:40because it's quite pineapple-forward,
23:42hence the coconut cream.
23:44So I'm hoping it's enough.
23:46As the coconut cream caramelises,
23:48it starts to get, like, this nice golden brown colour.
23:51And I taste it, and it has this really hunchy coconut,
23:54but almost savoury flavour.
23:57And I think, well, that's definitely different.
23:59What is that?
23:59It's coconut cream.
24:01Nice.
24:03And paired with the rum-soaked pineapple
24:05and my coconut crumb,
24:07I think it'll do well with the whipped yoghurt,
24:09and round out some of the sourness that yoghurt has,
24:13so you can focus on the pineapple and the coconut combo.
24:16I think if I can dial in the flavours
24:18and make them really shine,
24:19that'll see me through.
24:23This is looking really good.
24:26Yum.
24:28The fennel remoulade tastes really nice,
24:30and the fennel flavour really sings,
24:33and there's enough orange flavour in the orange oil,
24:36so it has a really beautiful perfume to it.
24:39I feel like I'm in the zone.
24:41So right now I'm really focusing on the cook on this kingfish.
24:44I'm cooking my fillet of fish,
24:47and I'm just checking on the cook,
24:48just to try and make a decision.
24:50I've never cooked kingfish this thick before.
24:53I'm just so worried about getting the cook on the fish wrong.
24:56I have no idea how to know if this is cooked.
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.
25:28Don't forget to taste absolutely everything!
25:31Five minutes to go!
25:33Five minutes to go!
25:34Five!
25:35I'm way too quick.
25:36Go, Aaron!
25:39How are you doing, Anna?
25:40Keep going, huh?
25:41Everything ready.
25:42Keep on going, yeah.
25:42Well done.
25:43You're getting always better and better.
25:45Thank you, chef.
25:47A lot of people have chosen orange and fennel,
25:49so if I want to have a chance to stand out to the judges today,
25:52I need my orange glazed pork medallions
25:55to 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.
26:03I don't want to see brown.
26:05I said pink.
26:06Pork looks good.
26:07Looks really good.
26:11Your pink looks perfect.
26:12Are you happy?
26:14I'm really happy.
26:15Nice, Hannah.
26:16So that is what I was going for.
26:19Yum.
26:20Yes, Hannah.
26:25Alright.
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
26:40to try this one, but I'm happy with how it's all tasting.
26:44There's the orange and fennel in almost every single element.
26:47I've got my pickled fennel with a bit of orange rind in it.
26:49My crumb has fennel seed.
26:51I've candied the fennel fronds.
26:52So I think I'm travelling okay.
26:54Yeah, pretty happy.
26:55You look really cool, calm collected.
26:57And it looks yum.
26:59Oh, yum.
27:00Jackie, the colour on that chicken looks epic.
27:03I have my trifle glass ready.
27:06All my elements are good to go.
27:08And I'm just doing it in layers of the whipped yoghurt,
27:11rum-soaked pineapple, caramelised coconut cream,
27:13and some coconut crumb.
27:14I'm picturing it a bit like a...
27:16almost like an eaten mess.
27:18Just 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.
27:37Come on, final push.
27:38Let's go.
27:39There's a minute left on the clock,
27:41and I pull the fish out of the oven.
27:44And it's smelling pretty good,
27:45and it looks like it's cooked.
27:46I just need to hope it's done,
27:48because it has to go on the plate.
27:49With the orange and fennel salad,
27:51then take all the juices from the improper gnot,
27:55get 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!
28:05Nine!
28:06Four!
28:08Six!
28:10Five!
28:11Four!
28:12Three!
28:14Two!
28:15One!
28:16One!
28:17Two!
28:17One!
28:19One!
28:19How's it going, guys?
28:20Well done!
28:21How are you going, boys?
28:22How are you going?
28:23How are you going good?
28:23Yeah, I'm okay.
28:25With motties?
28:26Yeah, I like little motties,
28:27but they're stuffed with bacon.
28:31Can you take the horse?
28:32Yeah.
28:34I don't know.
28:36I know that I've got the balance of the flavours right,
28:39but I really hope the fish is cooked perfectly,
28:44because 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.
29:07The dish we'd like to taste belongs to Lydia!
29:10Oh!
29:11Thank you!
29:13Thank you!
29:14Thank you!
29:17Thank you!
29:18She glowing!
29:24Oh!
29:24I'm going to have to be a good cook.
29:26Uh, Lydia!
29:28What was your flavour pairing?
29:29I couldn't resist bacon and maple.
29:32Yeah, you couldn't.
29:33The dish has been inspired by our local mothers.
29:36They're not traditional local mothers, but they're my stuffed, savoury local mothers.
29:40Okay.
29:41What'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.
29:58Is this something you've been playing around with?
30:00Um, I have stuffed local mothers before, just never in this way, so I hope it works.
30:08I reckon we eat.
30:23Lydia, it's very naughty.
30:25It's very bloody naughty, but it is very bloody delicious.
30:31I think the best thing about this dish is the concept and how fun it is.
30:36Like, we're all having a laugh, having a giggle, like, you're up here beaming.
30:40That'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,
30:47folding 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.
30:56Yeah.
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.
31:42You 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.
31:51Yes.
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.
32:03Like, 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
32:11fun.
32:11This is cheeky, like, so good.
32:15It's confoundingly delicious.
32:17Well done.
32:19It's lovely.
32:19It's fantastic.
32:20It's not lovely as an insult.
32:21It's absolutely phenomenal.
32:24Bye-bye.
32:26I love that.
32:28I'm going to be doing that in my kitchen now.
32:34Well done, our little penguin.
32:38Caspar!
32:43I'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.
32:54Fennel.
32:57What of your hero?
32:58What 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.
33:05What have you got?
33:06This is my orange and fennel dessert.
33:11I'd order.
33:11Let's taste.
33:38Let's taste.
33:41The sugar.
33:42The crumb.
33:43Perfect.
33:44It's just, even down to the fennel seat.
33:48You are improving so fast.
33:51And having this sophisticated mind.
33:53It is just, I can go on and on.
33:57Caspar!
33:59Very 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.
34:15It is so flavourful.
34:17I think you'll pray clever using, you know, a pickle as the base of your dessert, which is wild.
34:24And 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.
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.
34:55Definitely got the pear front and centre.
34:57OK, next one.
34:59Emily.
35:00I chose lime and chilli.
35:03And then I did pan-seared scotch fillet, lime korshaw, 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 the 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.
35:26Today 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.
35:54I'm happy with the flavours in my salad and my sauce, but I'm pretty nervous about the cook on the
35:58fish.
36:01Petit.
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.
36:12Papillotte.
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?
36:25No.
36:36Luke.
36:37We're going to taste now.
36:40Luke.
36:55We're going to taste now.
36:57To dare to do a fish en paupillotte, and you never did it before, I admire you.
37:04What disappoint me, your papillotte was in aluminium.
37:08It should be parchment or paper.
37:10It's a metal aluminium, so it's attracting more of the heat and the fish is overcooked.
37:16Delicious.
37:19Luke.
37:20Yeah, 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.
37:40I feel like today was that time to just go back to basics, but you decided to shoot from the
37:45hip,
37:46and I think it's going to cost you.
37:47Thanks, Luke.
37:48Good luck.
37:52The 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.
38:04Next up, Hannah.
38:21Fennel and orange today for me.
38:24We've got braised fennel, charred orange, pork medallions with an orange glaze,
38:31a little bit of a pistachio crumb, and fennel jus.
38:39OK, let's taste.
38:59Hannah, the cook on those pork medallions.
39:03So good.
39:04Perfect, perfect, perfect.
39:05Still a little bit rosy, really 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,
39:20but it was definitely there.
39:22I really like the sauce.
39:24It's not overpowering.
39:25It's not too hectic.
39:27Fennel seeds are great.
39:29Pistachios are really good, too.
39:30But it was a great choice to add something else that wasn't going to be too dominant.
39:36I'm happy.
39:37There's a special Hannah touched every time you cook,
39:40so keep on doing it, please.
39:49You don't want my hands.
39:52Next 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.
40:06Curry, that's tasty.
40:07You filleted and cooked the fish really well.
40:09Chilli, lime, very forward.
40:11Decent work, mate.
40:12Well done.
40:13The next dish we'd love to taste belongs to Aaron.
40:16Go, Aaron.
40:18I had chilli and lime, and I made a kingfish tartare 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.
40:31Good job.
40:31Don't.
40:33So my classic flavouring ingredients are fennel and orange.
40:36I've made a pork chop with some braised fennel, and a 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.
40:52Aliana!
40:52I chose orange and fennel.
40:55Mmm.
40:56And I made San Siro's 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 us.
41:33I'm calling it a breakfast trifle.
41:36The hero ingredients are coconut and pineapple.
41:39I've got a whipped yoghurt.
41:42With that is some mascarpone and some cream.
41:44And then I have pineapple and coconut two ways.
41:48So the pineapple is brunoise and soaked in some Malibu.
41:52As well as just fresh pineapple with a squeeze of lime on top.
41:55And 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?
42:28Hello, Lou.
42:29When I cut through your little trifle, I'm really having trouble tasting the coconut and the pineapple.
42:35When you're doing something where you're celebrating the ingredient, you have to find a way to really celebrate its essence.
42:44Or do something to concentrate the flavour.
42:47And 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.
43:04So, I'm going to call it.
43:06I think you're in trouble today.
43:08I'm really sorry, Lalu.
43:10Thanks for it.
43:11Yeah.
43:12You think about yogurt, you know, it's got that lovely sourness and musk pony.
43:17It'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,
43:26your whole dish is just sort of muted in flavour.
43:32It really puts you in trouble, man.
43:34I'm so sorry.
43:35Sorry, Lalu.
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. Yep.
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.
45:01So, there's many, many ways to cook a kingfish, but I feel like the last thing you want to do
45:01is overcook it.
45:01Mm-hmm.
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.
45:37I 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.
45:47But also, I love the capers in there too.
45:50Look, okay, the fish is overcooked.
45:53But grass...
45:55I think you're saving grass.
45:57Yes.
45:57It's the fact that you've managed to pair the fennel and the orange together.
46:01I love it.
46:04All right?
46:09So fast.
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.
46:31Some of you took that nervous energy and turned it into something really impressive.
46:37Lydia.
46:42Aaron.
46:48Hannah.
46:48Anna.
46:54And Casper.
46:58You all made clever choices and your dishes truly celebrated your flavour pairs.
47:04Congratulations.
47:05You are all safe.
47:16Now it is an elimination day.
47:18So unfortunately, someone is going home.
47:23If I call your name, please step forward.
47:29You 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.
47:52It 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 that's all about heroing classic flavour pairs, the cook who missed the mark the most...
48:13It was a lava.
48:14I'm sorry, mate.
48:16You got it.
48:16It was a lava.
48:23Ulalu.
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.
48:48It'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.
49:11I definitely want to continue to hero and showcase Nigerian food.
49:16And whatever allows me to do that, I'll be chasing it down for sure.
49:20Give it up for Ulalu!
49:29Tomorrow night...
49:33It takes two to tango.
49:35You'll be cooking in pairs.
49:38It's a lot of shoulder.
49:40Which of these dynamic duos...
49:43We are going to smash this.
49:44Let's go, Em. We got this.
49:46Will create a dynamite dessert...
49:49To be safe from elimination.
49:51I've really got to step up on game.
49:53I just need to make sure I don't let the team down here.
49:54Goodness gracious me.
49:56This is a disaster.
49:57Damn it.
49:58Oh, no.
50:00It's a disaster.
50:04You're a problem.
50:05Yeah, I know.
50:07Don't do that.
50:08I'm sick of it.
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