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00:00What are you making today, Papua?
00:20Oh, who knows?
00:27Come on, get in there.
00:28Hello.
00:29Big old mystery box day.
00:30Morning.
00:31Wow.
00:32That was huge.
00:33I actually really enjoy mystery boxes.
00:43I think they're fun.
00:44You've got a little parameter to work in.
00:46I don't have to run to the pantry every two seconds because I'm forgetting stuff.
00:49I really enjoy it.
00:51Hello, everyone.
00:53Hello.
00:54This week is going to be so much fun.
00:57When they say that, it makes me more nervous.
01:00Starting right now with today's mystery box because it has been set by one of the most
01:07exciting figures on the food scene right now.
01:10When she started out, she had no formal training, just an insatiable obsession with food.
01:18She quickly became Yottam Otelenghi's protégé.
01:24She went on to co-author his New York Times bestselling cookbook, Flavor.
01:29Wow.
01:30Her own debut cookbook, Mezcla, took the foodie world by storm.
01:35Please welcome, all the way from London, Easter Belfridge.
01:57I'm so excited to cook for Easter Belfridge today.
02:02She's kind of like us.
02:03She started with no formal experience and just got into the industry from passion and
02:07hard work.
02:08Then to work her way up in Otelenghi's kitchen, it is incredible.
02:12I am so scared.
02:15Easter, welcome to the MasterChef kitchen.
02:18How are you?
02:19Thank you so much.
02:20It's so good to see you.
02:21I know.
02:22It's been, what, 50 years?
02:23Wow.
02:24I met Easter in a hostel in Prague when we were like 18-ish years old.
02:32We went to this funny little bowling alley and ate this really big traditional soup in
02:37a loaf of bread.
02:38I remember that soup.
02:40It was good.
02:41It was hefty.
02:42We've been trying to catch each other for about 15 years in various countries, and it
02:44took coming to MasterChef Australia to actually see each other again, so I'm so excited to
02:49have you here.
02:52That's insane.
02:55All right.
02:56Easter, so you're a self-starter.
02:57Do you want to tell these guys how you got into cooking?
03:00So I was always cooking from a really young age, and then I tried out a lot of different
03:05jobs not realising that I wanted to actually work in the food industry.
03:09Long story short, I had a little taco stall in a farmer's market, then I had a little
03:14catering business, and then I was like, I need some actual experience, so I sent off
03:19my CV to like 15 restaurants thinking no one's going to give me a chance, but Nopi,
03:24which is one of Yotam Otelenghi's restaurants, called me the next day, and they were like,
03:28when can you come in?
03:29Wow.
03:30Yotam taught me so much.
03:31My food history is in Brazil.
03:33My mum's Brazilian.
03:34My granddad lived in Mexico for the last 30 years of his life, and that's where my parents
03:37met, and I lived in Italy as a kid, so those three cuisines are like, what get me going?
03:44Well, if Easter style food is anything to go by, whatever's under those boxes is definitely
03:50going to be an absolute flavour fest.
03:53So keen.
03:54I know.
03:55Shall we find out?
03:56Yeah.
03:57Head to your benches.
03:58Come on, let's go.
03:59Oh, good.
04:00Yeah.
04:01What is this?
04:02It's so big.
04:03There's got to be something very tall in here.
04:09Okay.
04:11You can lift your lids in three, two, one.
04:21Oh, yeah, boy.
04:25Wow.
04:27All right.
04:28So guys, we have got some beautiful prawns, and they're really big.
04:31We've got beautiful bonito here.
04:33He's huge.
04:35We've got masa harina, which is one of my favourite ingredients.
04:38I use it to bind things in pastry.
04:43I use it to crumb or coat things.
04:46We've got coconut milk, mango, basil, okra, pineapple, limes, of course, dried hibiscus,
05:01and cinnamon sticks.
05:03And that's your box, guys.
05:06But obviously, that's all that's in there.
05:09Everyone's eyeing off that mini mystery box, eh?
05:14Under there is an ingredient that Easter loves that you've got to use in your finished dish.
05:18What?
05:19What?
05:20What?
05:21Oh.
05:22But you won't know what it is until 30 minutes into the cook.
05:26Oh.
05:27Seriously?
05:28That's a good one.
05:29Good trick.
05:30Righto, crew.
05:31We're giving you 75 minutes, and you can cook anything you like.
05:37But you've got to use at least one of Easter's ingredients and whatever's in that mini mystery
05:42box.
05:43Oh.
05:44You can also use the staple ingredients under your bench.
05:49Pantry and garden clothes.
05:52The bottom four dishes, they'll send their makers in a tomorrow's pressure test.
05:57Let your mind run free.
05:58Be creative.
05:59OK.
06:00OK.
06:01Your time starts now.
06:03Go!
06:04Woo!
06:05Woo!
06:06Woo!
06:07Woo!
06:08Woo!
06:09Woo!
06:10Woo!
06:11Woo!
06:12Woo!
06:13Woo!
06:14Woo!
06:15Woo!
06:16Woo!
06:17Woo!
06:20You going to go with something sweet?
06:21Tell me.
06:22Um, this little plot twist makes me feel a little bit anxious.
06:30What if I start something and it doesn't even go with whatever is in that box?
06:36Do I just wait the 30 minutes?
06:37Do I pivot?
06:39I really need to think about what I'm making today.
06:44Do you think whatever is in that mini box will suit your plan of action?
06:48Oh, it has to shift.
06:50I'm going to work with it.
06:51I'm going to work with it.
06:53With this, depending on what is under here, hopefully I can turn it into something pretty
06:59quickly.
07:00I'm just going to hold back a little bit, and then just basically wing it once I get
07:04to see what's under there.
07:05My base for my dish will be a prawns tortellini.
07:10Then I'm just going to build flavour and different textures, go savoury, but with a little bit
07:16of sweetness and sourness through it as well, so whatever is under there, you can put into
07:20that balance.
07:21Issa, it's so good to have you here, and I'm so excited about the amazing ingredients that
07:28you've chosen for this mystery box.
07:30They're so you, they're flavours of the world, then they have to lift your little mini mystery
07:34box there.
07:35How would you do it?
07:36What would your strategy be?
07:37I feel like I'd be so stressed if I was over there.
07:39I would go with my gut and what I feel confident in doing, so if I want to make a dessert,
07:43I'll just go for it.
07:45Make a savoury thing, go for it.
07:46Yeah, I would wholeheartedly commit to the shoehorn.
07:49Yeah.
07:50Sometimes that backfires a little bit, because people just shove something in, and it becomes
07:56a little bit tokenistic rather than something that really goes with the dish.
08:03All these ingredients in the mystery box go together, so how different is this other ingredient
08:08going to be?
08:09Is it going to be a complete spanner in the works?
08:11I'm sending positive vibes to my mini box.
08:14My strategy is to just start cooking and start putting up a really delicious dish, and hope
08:19this ingredient will go with it.
08:23Plus, with Easter's Italian background and my love of Italian cooking, I think making
08:27a pasta dish is a really wise decision.
08:30Hi, Laura.
08:31Hi, Laura.
08:32Tell us what you're making.
08:33I'm making scarpinoff.
08:34So a filled corn pasta.
08:35Yep.
08:36Okay.
08:37So it's got like a little indentation in the middle of the actual filling with like a little
08:43bisque.
08:44Corn bisque is truly one of my favourite things in the whole wide world.
08:46So good.
08:47So are you going to make that super rich?
08:48Yes.
08:49And layered?
08:50Yep, yep.
08:51All the things are in that pot.
08:52I like splitting my sauces.
08:53Okay.
08:54I'm like a two to three sauce kind of gal.
08:55I love that.
08:57I love a split sauce.
08:58Yes.
08:59So what are you making the pasta out of?
09:00The masa flour.
09:01I was going to ask.
09:02And the double zero.
09:03Just for something different.
09:04Okay.
09:05Never done it before.
09:06Is there anything you're worried about?
09:07Um, the dough not working.
09:11This is Mexican flour used for tortillas I'm using in pasta.
09:15I'm hoping that this masa corn flour works the same as semolina to give my dough a really
09:20nice texture.
09:22In my head it works, but this could go so, so wrong.
09:27What could go wrong, Ru?
09:28What could go wrong?
09:29I need more pots and pans.
09:35What the hell is in that mini box?
09:37It could definitely throw a curve ball.
09:41My only strategy is hoping that it's not chocolate.
09:47Sweet pineapple.
09:48It could be chocolate.
09:49We're talking Brazilian slash Mexico slash Italy.
09:53Could be a million things, but I'm hoping for chili.
09:58Chili complements all of these flavors.
10:00Jamie.
10:01Hello.
10:02How's it going?
10:03Very well.
10:04How are you?
10:05Good, thank you.
10:06Excellent.
10:07Tell us what you're making.
10:08We're going a bit Mexican today.
10:09So we're doing some little tostadas.
10:10Ah.
10:11Yeah.
10:12The main star is going to be the bonito.
10:13I'm going to serve it.
10:14Well, it's going to have a nice sort of tropical salsa with the pineapple, some lime.
10:18Using the masa, make some tortillas.
10:19What's your strategy with this little guy?
10:22If I open that and it's like vanilla and chocolate, pivot hard.
10:26Okay.
10:27Jamie.
10:28I feel like this is quite a risky dish for you to make.
10:30I know.
10:31Tuna tostadas are like my favorite thing in the world.
10:34So no pressure.
10:35No pressure.
10:36Easter's favorite dish.
10:37Better make it good.
10:38Yeah, I know, I know.
10:39No pressure.
10:40Thank you for that.
10:41Thanks, Jamie.
10:42Easter's food background is Italian, Mexican, and Brazilian.
10:45It's oily.
10:46You wouldn't leave out something that really packs a punch.
10:48I'm putting all of my eggs in one basket, but I'm praying there's something spicy under
10:53that mini mystery box.
10:54Sorry.
11:00You've already had 15 minutes, only one hour to go.
11:12Good food.
11:13It's already smelling good.
11:14It is already smelling good.
11:17Feeling good, but I'm worried about what's under that box there.
11:19I could really throw a cat amongst the pigeons.
11:21There is infinite possibilities of what's in that box.
11:24What that means is there's all these different variations of where my dish could kind of
11:27zig and zag.
11:29So I'm going to go sweet today, all these beautiful tropical ingredients.
11:31And I think the good thing about sweets as well is maybe it's easier to pivot with a
11:34sweet than with a savory.
11:35I'm going to do like a kind of salted coconut ice cream with a hibiscus and pineapple granita,
11:41a little basil oil and some charred pineapple as well.
11:44G'day, hello.
11:45Hello gang, how are you?
11:46Really good.
11:47What's going on here?
11:48Give us a dish.
11:49I think it's like a delicious dish, but it's safe enough that I'm kind of thinking it's
11:52going to be something slightly quirky, but this is the quirk.
11:55If you go in with full quirk and then you get two quirks.
11:58Quirk and quirk don't work.
11:59Too many quirks.
12:00Yeah.
12:01What would you do if it was chocolate?
12:02I hope it's not chocolate.
12:04What would you do if it was garlic?
12:06She loves garlic.
12:07Sounds good.
12:08You've done the strategy.
12:09Let's hope it's the quirk.
12:11I've got this really kind of nervous energy going on right now because you've got this
12:14ticking time bomb of this little mystery box.
12:17And if it is garlic, I could be in big trouble.
12:37Wow.
12:47Wow, this is exciting.
12:49It flies too.
12:50Oh my God.
12:51Like it will absolutely fly.
12:53Particularly for them.
12:57I'm doing like a coconut milk parfait.
13:00Hopefully whatever is under there will go with my parfait.
13:04I was actually thinking of doing like a tropical granita.
13:08A bit of pineapple, a bit of mango, a bit of lime.
13:11So hopefully what I have in mind works well with that.
13:16I'm actually really going for simple today.
13:19I really want to show you that I can do a really good dish with just two elements.
13:24I'm someone who loves to have so many elements on a plate.
13:29So this is really unlike me.
13:31I just have to nail the textures.
13:34Is it thick enough?
13:35Is it cooked enough?
13:37Yeah, it's good.
13:38I'm happy.
13:39So hurry up.
13:40Hurry up.
13:41I'm just saying that in case.
13:43Timing is of the essence today.
13:46I have two elements that both require freezing.
13:49So I have to make sure that everything is in the freezer with ample time.
13:58Hi Esther.
13:59So lovely to meet you.
14:00How's it going?
14:01You're using those beautiful prawns.
14:02I couldn't go past them.
14:03They're gorgeous.
14:04Today I'm making desert island prawns.
14:06So I'm going to do the prawns in a spice mix.
14:08I've blended up the hibiscus and the cinnamon.
14:12So good.
14:13Just that aroma.
14:14I know.
14:15And then I'm going to deep fry the prawn heads until you get that real texture and crunch.
14:20How about this guy?
14:21What's the strategy?
14:23We'll wait and see, hey?
14:24What you've got in store for us.
14:25You never know.
14:27Alright, hope for perfectly cooked prawns.
14:28Yeah.
14:33Oh yum.
14:35So I'm making a hibiscus and basil ice cream with a lime caramel and charred pineapple.
14:43Yeah, I've decided to go down the dessert route.
14:45So yeah, it's going to be an interesting one today because we don't know what's in this little box down here.
14:49A bit worried about it.
14:53I'm making a mango parfait.
14:55Pineapple salsa.
14:57And I'm going to just cook this up and try and make a bit of a syrup as well.
15:01Have you used the hibiscus before?
15:03I've used it, but I love it in tea.
15:05So I was thinking, get that kind of flavouring going on to put with my dish.
15:11Look at the double yolk.
15:13What a stitch on.
15:14Oh, that's an almond.
15:16A good one?
15:18I'm not telling you, man.
15:20So Issa, she's young, she's vibrant, she's exciting.
15:24I think today Issa's looking for creativity, something different, unexpected.
15:30I want to impress.
15:34However, I don't have a final vision of this dish.
15:37I'm making a coconut and lime cake.
15:39These two components are going to sing really well.
15:42And I know that pineapple will also work really nicely.
15:47So I'm making a pineapple compote to the cake.
15:50I'm also combining that hibiscus, it's going to lift it up.
15:54The dish is coming together, but maybe it's lacking a little magic.
15:57I'm actually really hoping that surprise element is going to help me tie my dish together.
16:02I'm really working on getting the cake in the oven.
16:05I've got to get that in pronto.
16:07One minute to your lift in that mini mystery box, gang.
16:10Ooh.
16:12What is it? One minute?
16:14Oh my God, we're going to open the other one, Theo.
16:16So exciting.
16:18God.
16:20Ooh.
16:23These bonito tostadas are coming together nicely.
16:25I've got my dough made and now I'm working on my salsa.
16:28I'm really hoping for something spicy under that mini box to liven things up.
16:32Otherwise, this Mexican dish could be in real trouble.
16:35All right, gang, you've had 30 minutes.
16:38So it's time to lift those mini mystery box balloons.
16:41Are you ready?
16:43Yep.
16:45Three, two, one.
16:48Yay.
16:50Oh, beautiful.
16:52Yeah.
16:54Yes.
16:56Yes.
16:58It's good.
17:00That's so good.
17:02Oh, chilies.
17:04All right, all right, all right.
17:06That scotch bonnet is really fiery, but super happy.
17:13Ah.
17:15Ah.
17:17Oh my God.
17:19That's so bad.
17:21How's that bad?
17:22Okay, so you know I love chili.
17:25So we've got a lovely yellow scotch bonnet.
17:28We've got jalapeño and we've got ancho chili.
17:31So a mix of super hot, one that's smoky, one that's more fresh.
17:34You don't have to use them all.
17:36You could use just one.
17:38Ah.
17:40I was thinking maybe there might have been tahini or something under there.
17:43Yeah, it's quite a lovely surprise.
17:45I'm super happy with the mini mystery box.
17:48The chili's going to help add a real zing to my salsa.
17:50Add a real zing to my desert island prawns.
17:53And have that real hum, which I love.
17:56Now I'm just deep frying my prawn heads for that real texture crunch.
18:02Mmm.
18:04Just tasting it.
18:06This is the ancho chili, so it's a little bit smoky, but it's super fruity.
18:10I think it's perfect with the dessert, mango parfait, pineapple salsa and a hibiscus tea.
18:17So I'm just going to punch in a bit of flavour into my tea.
18:20With the chili.
18:22And then I'm going to use a hotter chili to pop through my salsa.
18:25You look worried.
18:27What the hell?
18:29What am I going to do with this?
18:31You'll be right. You'll be fine.
18:34Do you have to taste it?
18:36Me.
18:38Far out.
18:40It's going to be great. Gosh, I love chilis.
18:44Crazy!
18:46Chilis!
18:48And of course I picked the day to do a dessert.
18:50My mind is going wild at this point.
18:53How do I incorporate these chilis?
18:55So I'm folding my cake batter through.
18:58Time's ticking along.
19:00This cake needs to get into the oven ASAP.
19:03Actually.
19:05But I've just realised I've forgotten the four tablespoons of lime juice that needs to go in this cake batter.
19:11This lime juice is so essential to the flavour of the cake.
19:15So very quickly take it all out and just keep folding it through.
19:20I'm really worried.
19:22I've already started to over fold.
19:24It's really going to impact the quality of the cake.
19:26But I have no choice.
19:28I've got to push on.
19:30It has to go into the oven.
19:32Now I've really got to rack my brain and try and figure out
19:35how am I going to insert chilis into this dish?
19:42I love chili.
19:44This couldn't have worked out any better.
19:46I'm making a salted coconut and mango parfait.
19:48And I kind of know how I'm going to change the dish now.
19:51I was going to do a hibiscus granita with the dish.
19:54But seeing this beautiful jalapeno here,
19:56I'm now going to make like a jalapeno pineapple granita.
19:59So it's going to be that hot cold thing going on in your mouth at the same time.
20:02I think it's going to be really fun.
20:04My dish today is almost like cooking a Thai dish
20:06when you've got the whole sweet, salty, sour, chili thing going on.
20:09I want that salted coconut parfait really salty.
20:12The granita really quite hot with that jalapeno.
20:14And then a soothing, almost medicinal basil oil.
20:16My whole dish today is a big old juggling act.
20:19There's really big, bold flavours going on
20:21and getting the ratios wrong today
20:23could be the difference between a good dish and a bad dish.
20:26Woohoo!
20:28Hey Jackets, have you eaten any chili yet?
20:30Yeah, I have.
20:32I can't taste anything.
20:34My mouth is on fire.
20:36They're spicy.
20:40We've turned up the heat and you have 20 minutes to go!
20:42Oh my god.
20:44Okay.
20:46Oh my god, there's so much to do.
20:49I'm making a prawn scarpinoc with a prawn sauce.
20:52Super prawny, super delicious.
20:54My sauce needs to be exploding with flavour.
20:57So I've used the scotch bonnet.
20:59All my sauces are on.
21:01There's like a lot happening.
21:03I've almost run out of stovetop space.
21:05Oh my god.
21:07Oh my god.
21:09Oh my god.
21:11I need some stovetop space.
21:13You've got 20 minutes to go, Loz.
21:15So...
21:17Ah!
21:19Good luck.
21:21Yeah, thank you.
21:23This is going to take forever.
21:25Because this masa cornflour dough is quite soft,
21:27I'm really needing to work it through the machine
21:29more and more times.
21:31This is taking so long.
21:33This is definitely taking longer
21:35than what my usual pasta dough would.
21:37Oh my god.
21:39There's like 20 odd minutes to go
21:41because I want to be feeling my pasta now
21:43not actually rolling out my pasta.
21:45Absolute chaos.
21:47This is starting to stress me
21:49and I'm hoping that the wheels don't fall off.
21:52I have definitely taken on
21:54way more than I can chew today.
21:56I've...
21:58I've made a stack of stuff.
22:01That's, that's, that's...
22:03pasta.
22:11Oh my god.
22:13There's 15 minutes to go.
22:15How are you going?
22:17I am in the weeds.
22:19I've really overdone it today.
22:21The mystery ingredient
22:23has been revealed
22:25and I need to add chillies into my dish.
22:29Oh!
22:31She does have a kick.
22:33Oh my god.
22:35Oh my god.
22:37Oh my god.
22:39Oh my god.
22:41I really want Easter to love it
22:43but I've spent so long
22:45to get this pasta dough rolled.
22:47I'm so behind the eight ball right now.
22:49Yeah, there's so much to do over here.
22:52You'll be right.
22:54You'll be fine.
22:56Do you know how to use chillies?
22:58Yeah, it's fine.
23:00Who doesn't want chillies?
23:02Let's be honest, I was freaking out.
23:04I was very worried.
23:06But I think I've come up with a good idea now
23:08so I'm happy.
23:09I'm hearing it.
23:11So I can get some sugar and some spice
23:13and everything nice.
23:21Oh!
23:23Okay, let's
23:25let's take out one
23:27because that's good and spicy
23:29very quickly.
23:31Rue, how are you doing?
23:33I'm feeling really good.
23:35Are we happy about the chilli?
23:37I'm so happy to hear that.
23:39I love your dish.
23:41I already had a coconut milk parfait.
23:43I'm doing like a spicy tropical granita
23:45so with mango and pineapple.
23:47So I've infused the scotch bonnet
23:49into my granita.
23:51Oh, it's going to go in the granita?
23:53Yeah, okay, okay.
23:55I just have to nail the textures
23:57then I think I'll be fine.
23:59You've had a couple of problems
24:01with leaving this last minute.
24:03Yeah, I know.
24:05So make sure you have your timing under control, Rue.
24:07Okay, I will, I promise.
24:09Two elements.
24:11Everything has to be perfect.
24:13Pose reminded me
24:15that timing hasn't been
24:17great to me
24:19in this kitchen.
24:21So I need that granita
24:23in the freezer
24:25as soon as possible
24:27otherwise it will not freeze on time.
24:33I can smell those chillies.
24:35My nostrils are starting to flare up
24:37like it's hitting the back of my throat
24:39You've got to be extremely careful
24:41the way you dissolve your chilli
24:43and that's an art.
24:45Sparingly.
24:47I know this baby's quite hot.
24:49You've got to be very sure
24:51what you're doing
24:53and using it as a little bonus
24:55to set forward,
24:57not just because I have to.
24:59A bonita tostada.
25:01I love raw fish.
25:03I'm obsessed with it.
25:05It looks like this dish is evolving.
25:07Things are happening over there.
25:09I don't know if Laura's
25:11going to bring them all together.
25:13For me,
25:15I'm a little bit worried
25:17about all the desserts
25:19because I feel like
25:20they're all going down
25:22a bit of an obvious path.
25:24Very butter cakey thing,
25:26and those sort of tropical flavours.
25:28Squishy squish.
25:30Just crushing my tortillas.
25:32We're making tortillas.
25:34I'm using a little bit
25:36of the toasted masa
25:37and a little bit of the
25:39roasted peppers in there.
25:41I love this as an ingredient.
25:43You get such a beautiful
25:45corn flavour from it.
25:47Tostada is like the crunchy
25:49base for the entire dish.
25:51Can't be soggy,
25:53have to be crispy,
25:55have to snap.
25:57This is where you get
25:59heaps of texture.
26:01So we want this to first
26:03cook as a tortilla
26:05and then we deep fry it.
26:08So far, so good.
26:10I can't taste anything to be honest.
26:12I've tasted that many chilli things
26:14in the last 10 minutes.
26:16I don't even know what it tastes like anymore.
26:18Hopefully good.
26:20At the start of this challenge,
26:22I set out to make a hibiscus granita,
26:24which is now jalapeno.
26:26So I've got this beautiful hibiscus syrup
26:28sitting on the stove.
26:30It's sticky, it's bright pink.
26:32It's got this really beautiful flavour to it.
26:34So charring this pineapple on the barbecue,
26:35it's really good.
26:37And I actually think the chillis can make it better.
26:39So I'm actually really glad that's what the ingredient was.
26:43Who doesn't love a surprise?
26:4510 minutes to go!
27:00Do you have any spare of these canisters?
27:02No, I'll get you one because I'm waiting.
27:03Which one? One?
27:05Can I get a two?
27:07Thanks Ruth.
27:09So my dough is finally rolled,
27:11but I'm so far behind.
27:13Oh my god.
27:15Everything's half done
27:17with eight minutes to go.
27:19I've got so many elements
27:21that are not even complete yet.
27:23I'm a mad woman.
27:25My sauce still isn't strained,
27:27the puree's not blitzed or strained,
27:29the oils aren't even ready to go.
27:31Pasta in.
27:34Ah!
27:36I'm adding a little bit more spice
27:38into the bisque.
27:40And I've just licked this scotch bonnet.
27:43That was pretty spicy.
27:45That was so spicy.
27:47My taste buds are gone.
27:49That's so good spicy.
27:51I can't really taste everything together.
27:53I'm honestly starting to think
27:55that this is not going to happen.
27:57What's happened to me today?
27:59And if I don't put anything on the plate,
28:01I'm in bottom four tomorrow.
28:04♪♪♪♪♪
28:09Okay team, you have five minutes to go.
28:12Come on!
28:14♪♪♪♪♪
28:21Hello.
28:24Oh my god.
28:26I'm waiting for my granita to start freezing
28:29so I can just scrape it.
28:30I'm just hoping that I didn't leave my granita too late
28:34to pop it in the blast freezer.
28:37This dish is quite simple.
28:39Having two frozen elements, everything needs to be perfect.
28:44Please, please, please, please.
28:46I'm really praying for the best.
28:48Please, please, please, please, please, please, please, God.
28:51Please, please, please, please.
28:55I literally want to guard the blast chiller door.
28:58I'm like, don't open it.
29:02I'm going to be cuckoo.
29:15All right, let's do this.
29:18Whoa.
29:19I know, those scotch bonnets are going to watch it, man.
29:23My pineapple compote's here.
29:25I put that chili in here.
29:28Oh, my God, that scotch bonnet.
29:29It's hot.
29:31It's really spicy.
29:32I've got my coconut drizzle ready.
29:35I know the flavors are going to work,
29:38but I don't know if my coconut and lime cake's
29:41had enough time in the oven.
29:43You won't know the texture of a cake
29:44until it fully cools down.
29:51That is the creamiest ice cream ever.
29:53I feel good about my dish.
29:55My ice cream looks great.
29:57My crumb is beautiful.
29:59I think that the chili on my pineapple is a great addition.
30:03I'm just worried about if you're going to be able to taste it.
30:07I would say that's my biggest concern.
30:10My parfait's set.
30:12I've got my crumb and my hibiscus tea.
30:15I'm happy with my dish.
30:18Two minutes.
30:24Two minutes.
30:31Having a good time.
30:33My gosh, this has been the fastest time of my life.
30:37My coconut milk parfait has finally come out of the freezer.
30:42Please, please, please, please, please.
30:47I hope it's set.
30:51Perfect.
30:54Mm.
30:55Mm.
30:57The parfait tastes delicious.
31:00But I am a bit worried about the texture of my granita.
31:05It just looks more like a sorbet.
31:09Get it on the plate.
31:10One minute to go.
31:19I think it's set.
31:21I've literally brought it down to the absolute wire.
31:25Oh, my god.
31:26The pasta comes out finally.
31:29Honestly, I'm just, like, all in right now.
31:31I'm just not stopping.
31:33I need to split that sauce.
31:35I can still taste the scotch bonnet on my tongue,
31:37so I can't even taste my dish.
31:40How long were it?
31:4230 seconds.
31:44Why do I do this to myself?
31:45Oh, my gosh.
31:48Finish it up, crew.
31:5010, 9, 8, 7, 6, 5, 4, 3, 2, 1.
32:00That is it.
32:05Very lucky.
32:08Mate, good job.
32:10Nice, mate.
32:11Not so bad.
32:12I had some very hot chilies.
32:13Well, that was a bit of fun, hey?
32:15A mini mystery box inside the real deal.
32:18And under that was a bunch of chilies,
32:20which you had to fit into your dish somehow and some way.
32:23We are looking for the bottom four dishes
32:25for tomorrow's pressure test.
32:27But the first one we'd like to taste belongs to Callum.
32:35I'm really happy with the individual elements
32:36on this dessert.
32:38I think it's going to be a lot of fun.
32:39I think it's going to be a lot of fun.
32:41I think it's going to be a lot of fun.
32:42I think it's going to be a lot of fun on this dessert.
32:44But it's been such a balancing act today.
32:46I'm keen to see what the judges think,
32:48just in terms of how salty that parfait is
32:50and how much chili is in that granita.
32:52Yeah, just hope I've got that balance right.
32:53Oh, yeah.
32:58It's burnt pineapple with a salted coconut parfait,
33:01jalapeno granita, and basil oil.
33:04I love how this looks, Callum.
33:06It's like a wonderful little landscape
33:08with your parfait volcano and that little pool
33:11I think it's gorgeous.
33:12I mean, I'm named after a volcano,
33:14so I'm kind of obsessed with them.
33:16So this is, I'm loving it.
33:42Callum, I can't tell you how much I love that dessert.
33:45I love, love, love that dessert.
33:46Oh, thank you.
33:48Thanks, Eddie.
33:50This is where that brain of yours just, it came up trumps.
33:54And going down this path, your eyes
33:57would have lit up when you saw those three chilies.
33:59Because for me, the most impressive thing about this
34:01dish is that play on chili spice but cold granita.
34:04It's so, so good.
34:07I love it.
34:08It's the perfect balance.
34:09It's so good.
34:10I love it.
34:11It's the perfect amount of chili.
34:12And then the salt in the parfait as well.
34:14It just lights everything up.
34:15Now, you literally, that dessert has
34:17absolutely everything for me.
34:19Yeah, I love it when you cook like this.
34:20I love it when you cook like this.
34:22Thanks, Eddie.
34:22Appreciate it.
34:23Callum.
34:26Flawless.
34:27What I love about it, it is everything
34:30that a modern dessert is about.
34:32It's not cloying.
34:34It's refreshing.
34:35It's moreish.
34:36Just a really thoughtful dessert.
34:38I don't know if a lot of people know this,
34:39but you are a weapon with desserts.
34:41So a warning to all the dessert makers.
34:44Incredible dish.
34:46I want to say thank you because that is a salty dessert.
34:50And that is my favorite thing about dessert.
34:52The jalapeno granita is such a beautiful, fresh, spicy
34:56balance.
34:57It's really top notch.
34:59Well done.
35:00Thanks, Lisa.
35:00Appreciate it.
35:01Incredible dish.
35:02Well done.
35:02Thanks.
35:03Callum.
35:03Thanks, everyone.
35:13Next up, Jamie.
35:21This is like a fun time.
35:22I've made some benito tostadas with salsa,
35:26some charred okra, and little pickled onions.
35:30There's jalapeno and a scotch bonnet
35:32That's salsa.
35:33I think I told you when I spoke to you earlier that raw fish, tostadas, tuna tostadas, are
36:02like my death row dish, one of my favourite things in the world.
36:05And I have to say, this is an exemplary tostada.
36:10Like, this is sensational.
36:13The amount of flavours you've got here, so fresh, and that fish, it's still so raw but
36:19so well seasoned.
36:20And then you've got that fruitiness, that sweetness, that pickly flavour from the hibiscus.
36:24It's delicious.
36:25I love it.
36:26Really, really well done.
36:27Appreciate it.
36:29Ah, Jamie, that is the best tostada I've had in this kitchen by a country mile.
36:38I think you've done a smashing, fantastic job.
36:41Great, thank you.
36:42Bye.
36:43See ya.
36:51Loved that.
36:52That's good.
36:53That's one of the best tostadas I've ever had.
36:54That's really, really good.
36:56You made a lot of tostadas.
36:59Let's go, Andre.
37:04A prawn mousse stuffed bonito fillet with a hibiscus and tropea pickle, scotch bonnet
37:12oils, and a corn and tomato salsa.
37:15I love what you've done here.
37:17The fish and prawn sandwich is really exciting for me.
37:21The basil and the pickle and the fish is going really well.
37:24Really lovely, fresh.
37:25Yeah, it's great.
37:26Deep under.
37:28So it's a lime canelé with a pineapple and a mango chutney with the chili and basil ice
37:34cream with fresh mangoes.
37:36This is near perfect.
37:39Your ice cream is a delight and your chili jam is so significant.
37:44Well done to you.
37:45Oh, thank you.
37:46Helena.
37:47Basil and olive oil ice cream with an ancho chili and hibiscus broth, salsa with mango
37:54and a lime fruiting and some charred pineapple.
37:57It's delicate, but it's punching.
38:00You've got the astringency from the hibiscus and then a hint of bitterness and smokiness
38:06from the ancho, and it is so brilliant for balancing out that whole dish.
38:12I freaking love it.
38:14Oh, thank you.
38:15So good.
38:16Laura, come on down.
38:19Today was pure chaos.
38:22Everything is about tasting your dish in this kitchen.
38:25And I've sizzled my taste buds away on my chilies.
38:28So I have no idea what it tastes like.
38:32And I've taken a huge risk by using the masa flour in my pasta today.
38:49This is a prawn scarpinoc with a little prawn bisque, prawn head oil and basil.
38:58How was that cook for you?
39:02Chaotic.
39:03I don't know if you looked at my bent at the end, but it was disgusting.
39:07I was so embarrassed.
39:08I'm like mortified.
39:09Ru was like running and getting equipment for me.
39:12Like I was just, I don't know what happened to me.
39:14What?
39:15Yeah, yeah, yeah.
39:16Poor Ru.
39:19Oh, my God.
39:36Holy.
39:37Let's see.
39:47Laura, you're just so good at a two-sauce pasta dish.
39:54So good.
39:59The intensity is out of control.
40:04That is the prawniest thing I've ever had that isn't just sucking the brains out of a prawn.
40:08Everything together is just so good to eat.
40:11Laura, I loved it.
40:14I love how you celebrated the masa here.
40:16It's one of my favorite ingredients in the whole world.
40:18And that chili is really coming through.
40:20It's powerful.
40:21It's delicious.
40:22I loved it.
40:23Great.
40:25This is one of those mystery box dishes where you don't feel like you've been forced to
40:29cook with a handful of ingredients.
40:31To me, it's just the beauty of you.
40:33To be able to extract so much intensity out of five or six ingredients is really special.
40:38Yeah, impeccable.
40:45Grazie.
40:46Grazie.
40:47Your dish is up.
40:48Odra.
40:54Everything's got to be delicious on that plate.
40:57I'm a little bit worried about the cake.
40:59That it's not light and fluffy as I want it to be.
41:03I am just hoping for the best.
41:08Lime and coconut cake with a hibiscus lime and chili compote and salted coconut drizzle.
41:15The chili's in the compote, but it's also in the fresh pineapple.
41:27Odra, you've been using some exciting tropical ingredients, and you've turned out to make
41:47something look more like afternoon tea cakes.
41:51I don't think your cake is cooked properly.
41:55It's quite mushy when you eat it.
41:58For me, it's too sweet.
42:01Odra, I really like the chili element.
42:03It was just humming all the way through in that compote.
42:06Unfortunately, everything else for me just felt a little lackluster.
42:11Texture of the cake was off, but also I just wanted some flavor.
42:14I also think the composition of the dish was a little strange.
42:18Like to have like three kind of nude cakes there.
42:21I would have loved if you maybe did a bigger cake and went really classy,
42:25but it just felt a little bit confused.
42:28Thanks, Odra.
42:36Theo!
42:39Basil ice cream with mustard, crumb, and charred ancho pineapple and lime caramel.
42:46This is a lovely dish. I think that everything could be taken to the next level.
42:50I want more chili. I want more saltiness.
42:53The masa crumble, I love that toasty, roasty flavors there.
42:58Let's go, Sarah!
43:01Mango parfait, pineapple salsa, and a hibiscus tea.
43:07It's really icy, and I feel like that's hindering all of the flavors kind of coming together.
43:12I have to agree with Andy. It's not cohesive.
43:15And the crumble and the tea mixture does make it really soggy.
43:20You're up, Tim!
43:23Desert island prawns with a mango, pineapple, and jalapeno salsa underneath.
43:34There's like a fingernail that just isn't cooked.
43:38Can I have a look?
43:40See there?
43:42Unfortunately, they're not cooked well enough to eat.
43:46I think you're going to potentially be one of our bottom dishes, I'm afraid, Tim.
43:52Next up, Rue!
43:55I know my flavors are really good, but I am a little bit worried about my granita.
44:01I have two elements. Everything should be perfect.
44:07That's austere.
44:09Wow.
44:10That's it?
44:11That's it.
44:13Two elements. Nowhere to hide.
44:15And each element have to be perfect on their own, but also even more perfect together.
44:21I know. Yeah.
44:22Yeah.
44:37I have a coconut and lime parfait with a mango, pineapple, and scotch bonnet granita.
44:47Are you happy?
44:49Yes, but I'm a bit nervous.
44:51Yeah.
44:52I'm a bit nervous.
44:53I'm a bit nervous.
44:55The parfait is really soft and kind of aerated, but it's a nice balance.
45:02It's a nice balance.
45:04It's a nice balance.
45:06It's a nice balance.
45:08It's a nice balance.
45:10It's a nice balance.
45:12It's a nice balance.
45:14It's a nice balance.
45:16It's a nice balance.
45:18It's a nice balance.
45:20The parfait is really soft and kind of aerated, but it's a little bit icy and uneven.
45:27So the top is a little bit hard and icy, the bottom is sort of creamy and sort of aerated.
45:32So it's not really an even texture.
45:35The texture of the granita, because it's got a fair bit of sugar in there from all of the beautiful sweet fruits that you used,
45:41it doesn't have that iciness to it. It's more like a sorbet texture.
45:45I think that's just a technique flaw there.
45:47What this dish lacks is interest.
45:50I think that's a really sound, tried and tested combination.
45:53It's fine.
45:54But even something simple like a basil oil, you know what I mean?
45:58It needed just one more element, I feel, to just get you out of trouble.
46:03So, yeah, don't know where this leaves you, Roo.
46:08I'm kicking myself, but it's okay.
46:10Thank you, Roo.
46:11Thanks, Roo.
46:18Guys, you did so well.
46:21I was so impressed with all of the flavours that you brought to the table today.
46:25You used some of my favourite ingredients.
46:27It was so special to see them used in such different ways.
46:31So many dishes that I never would have thought of.
46:34Super exciting work, and it was just an honour to be here today.
46:38So thank you for impressing me.
46:41We asked you to play with fire today.
46:43We asked you to play with fire today.
46:46And boy, boy, did some of you bring the heat.
46:50Callum, that dessert was sugar, spice and everything nice.
46:55We wouldn't change a single thing about it.
46:58Laura, your pasta work was perfection, and the chilli hit in every mouthful.
47:05Jamie, that's the kind of party I want an invite to.
47:08Those tostadas were an absolute celebration.
47:11Well done.
47:13I've honestly had my fair share of tostadas,
47:15and those were some of the best.
47:17Well done.
47:18Thank you very much.
47:20You've got to take the good with the bad,
47:22and we've got some bad news for four of you, unfortunately.
47:27Tim.
47:35Audra.
47:37Audra.
47:43Sarah.
47:50And lastly, Ru.
47:55Tim, Audra, Sarah, Ru, you've got a pressure test to prepare for,
48:00so go and get some rest.
48:02See you, everybody.
48:12Tomorrow night...
48:13Please welcome Blaine Furton-Challis!
48:17Today you'll be making my...
48:20Wow.
48:21It's a piece of artwork on a plate.
48:24..as if this pressure test wasn't hard enough.
48:28You will all be recreating Blaine's dessert,
48:31not once, but five times.
48:36Five identical dishes.
48:38No.
Recommended
47:53
47:44
44:59
48:15
44:59
46:04
49:26
47:09