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04:59If this isn't pure bliss
05:01I don't know what is
05:03Welcome to our Habitas, Rasabruk
05:06It's pretty amazing
05:07Plus, we think it's the perfect setting
05:10for today's mystery box
05:12Calum, salue, salue, you look like you've just opened an ice cream parlor.
05:19I was going for a tennis player, I was going for a tennis player, but I'll take ice cream.
05:24Calum's cones!
05:26That's a side business.
05:30Anyway, have you been to Doha before?
05:32No, this is my first time to go to Doha and I was expecting the food to be amazing and the architecture to be amazing, but I think the scenery has blown all of us away and I think something that's actually really been amazing to me has been the people.
05:42We feel so welcome.
05:44Fantastic.
05:44I cannot wait to get cooking.
05:46Yeah.
05:47Well, let's get into it, shall we?
05:49Yeah.
05:49Yeah, let's do it.
05:50Well, under here is a selection of ingredients that are used and celebrated all across this
05:57region.
05:58We ready to see what's under the box?
06:00Yeah.
06:00Let's do this.
06:02It's full.
06:04Wow.
06:06Oh my God.
06:07Yes.
06:08How incredible is this spread?
06:12Wow.
06:13We've got hum or fish, lamb leg, medjool dates, Lebanese zucchini, parsley, some saffron, got to have that, pistachio, black pepper, cardamom, fenugreek, there's some cumin in there,
06:30cinnamon sticks, pole-dried chilli, pole-dried ginger, turmeric, nutmeg in the shell.
06:37Oh, cool.
06:38We've got some laban kefir, kishk, we've got lumi, which are black limes, pickled green plum.
06:46Yum.
06:48And eggplant.
06:50Yes.
06:51Nice.
06:52Today, we want you to use at least one item from this mystery box in a cracker of a dish.
06:57You'll also have access to your underbench staples.
07:01We're giving you 75 minutes.
07:03Oh.
07:04You've got these beautiful ingredients and this breathtaking location to inspire you.
07:10So, we want you to cook up something truly special.
07:13Today, we are looking for the top two dishes.
07:17Oh.
07:19Okay.
07:19Okay.
07:20That's spicy.
07:21If you cook one of those, you'll be immune for the rest of the week.
07:26Whoa.
07:27Whoa.
07:29Guaranteeing a spot in the top seven.
07:32Wow.
07:33That is massive.
07:35A lot to play for.
07:36Good luck, contestant.
07:38Are you ready?
07:39Yes.
07:39You must be joking.
07:40Are you ready?
07:41Yes.
07:42Yes.
07:43Right, go and cook.
07:44Time starts now.
07:48Oh, my God.
07:51I should have a look at this.
07:52Okay.
07:53Oh, wow.
07:54All right.
07:55All right, all right.
07:56Oh, my God.
07:57Did I pop in my box?
07:58I see.
08:00Yes, yes, yes.
08:02I cannot get over this place.
08:04I mean, just look at it.
08:05And these ingredients are gorgeous as well.
08:08I feel like we've kind of brought the souk to the mystery box.
08:11Yeah.
08:11It's the best of the best, isn't it?
08:12This kish, it's a bit like yoghurt that's dried,
08:15so it's got that fermented flavor in it.
08:17Can you, like, do a little?
08:19Yeah, yeah, yeah, yeah.
08:20Because it's got grains in there, too.
08:21Yeah, it's wheat, right?
08:22Yeah.
08:23Mm.
08:24Oh, yum.
08:25It's good.
08:25Yum.
08:26I can imagine thickening soups.
08:28I'd love to have seen it in a dessert as well.
08:31Those pickled plums, and look at them.
08:33Oh, you can smell it.
08:34Mm, they're gross.
08:35The intensity of that.
08:36Yum.
08:36And very perfumed.
08:37Oh, yeah, it's like they're nearly preserved as well.
08:40Yum.
08:40And not too salty, equally.
08:41Which is interesting.
08:43They're really good.
08:43They're really savory.
08:44I find them really savory.
08:44That's so good.
08:45And then these black limes, like, these are special.
08:47Lumi, they're called, and it's just sun-dried,
08:50so it's kind of similar to, like, how you do black garlic or sometimes.
08:53Oh, that's sticky.
08:55Oh, wow.
08:56Fragrant.
08:56Oh, do you know what they smell?
08:57They smell really smoky.
08:58They've got a beautiful smokiness to them.
09:00This amazing array of ingredients,
09:02I'm hoping to see them really try and lean into these flavors.
09:05Yeah.
09:06Massively.
09:06And I think, like, immunity right now, super important.
09:09I think this cook could set someone up to go really deep in the competition.
09:13Hmm.
09:14I can't...
09:15Oh, there we go.
09:16It's our first challenge in Doha.
09:19It's reading the Arabic side.
09:20And I'm so excited because the overseas trip is always, like,
09:23a turning point in the competition.
09:24You're right near the pointy end,
09:27and it's a great chance to kind of prove yourself.
09:30I'd like to think that affectionately some of the other guys here
09:33call me Calculator Callum,
09:34and it's probably because I'm quite methodical
09:36with how I normally tackle these MasterChef challenges.
09:40But I don't want to cook a Callum dish in Doha.
09:42I want to cook a Doha dish in Doha.
09:44And that's how I'm going to learn and evolve
09:46and actually kind of get the most out of this trip.
09:49It's hard to not feel inspired when you look around
09:51and you see the gulf here.
09:52So it makes sense to cook a beautiful fish dish today.
09:56I'm going to make, like, a spicy black lye kind of fish curry in a way.
10:00So I'm going to do it with a lovely flatbread.
10:01I'm going to do it with some pickled eggplant.
10:04Frankly, I'm going to work it out a little bit as I go,
10:06and hopefully I can, you know,
10:08do something locals are a bit proud of.
10:10My style of cooking is a little bit more refined,
10:13but today I want to make something really rustic
10:14because something I've noticed from Qatari cuisine
10:16is that you'll never just get, like, one dish on the table.
10:19It's always about the way of eating
10:21and having a few things on the table
10:22and you're passing them around,
10:23that real sense of kind of tradition and community.
10:26And so that's the experience I want to create for the judges today.
10:30The first thing I want to do is make this dough for this flatbread
10:33because making dough outside in four-degree heat
10:35is, frankly, a very silly idea.
10:38And so I want to make it with enough time
10:40that if I bugger it up, I've got enough time to fix it.
10:42But I know if I can get it right,
10:43that is going to be the perfect kind of accompaniment
10:45to scooping up that hamor poached in the black lime sauce.
10:48So it's a risk, but a risk I'm willing to take.
10:50Cooking dough in Doha.
10:52What more do you want in life?
10:53OK, what are we keeping?
10:56So I'm going to do a steamed piece of this beautiful local fish
10:59and then I'm going to make a really content broth
11:01with lots of these spices.
11:03And then I'm going to play with these zucchinis
11:05and these really cool plums.
11:07They kind of taste like green tomatoes, crosses and olive,
11:10and do, like, a little zucchini
11:11and plum, like, a little salad-y number.
11:13So, yeah, aiming for the top, as always.
11:16Hey, Ben.
11:16Hey, guys.
11:17Tell us what you're making.
11:18So we've got to have a little, like,
11:19sweet-sour thing going on.
11:20So I've got some very sweet eggplants
11:22braising away here.
11:23Smells amazing.
11:23So dates, spices,
11:25I'm going to have that with some of the sourness of this guy.
11:27I'm so glad you're using the kit.
11:28Yeah, me too.
11:29Yeah, I've never tried it before.
11:29So it's actually hydrated some of it.
11:30I've made a bit of a sauce with it.
11:31And a beautiful piece of the fish,
11:33which I've dusted with some of that beautiful black lime.
11:37Will it be a top-two dish?
11:38That's what I'm going for, so...
11:39Good luck, Ben.
11:40Hey, Alana.
11:41Hello, hello.
11:42We're good.
11:42You must be good, too.
11:44I am, I am.
11:44This is, like, totally your jam.
11:45I love it.
11:46Love these ingredients.
11:48I'm doing a beautiful fish curry,
11:50some date jam with pickled plums as well.
11:52So excited.
11:53Depender.
11:54I've never seen these many spices
11:55in any mystery box ever.
11:58So I'm going to do lamb stuffed flatbread.
12:00And what's this?
12:01This is, like, a date kind of like a sauce.
12:03Okay.
12:03I've also got, like, an eggplant,
12:05kind of a, like a faba ganache.
12:07Oh, how good's the desert, Toddy?
12:09Beautiful.
12:10I feel like, you know, tropical vibes.
12:12Should we go for a swim, maybe?
12:14I feel so happy being out in the elements.
12:17I mean, when the water is as pristine as this
12:19and I love the heat.
12:21I'm a North Queenslander,
12:22so I'm used to this kind of weather.
12:24I am so excited to be cooking in Doha
12:27because I travel to learn
12:29and I do that through food.
12:31As soon as I got onto the business class flight,
12:35the flight attendant walked over
12:36with this beautiful Arabic coffee.
12:38It's green coffee beans with cardamom
12:41and some other spices and a date.
12:44So I got quite inspired by this.
12:46And I'm putting my own spin on it.
12:48The run!
12:49Oh, so on.
12:50Sarah, how are you doing?
12:51Good, how are you?
12:53We are loving life.
12:54Yeah.
12:55Let's get straight to it.
12:56What are you going to do?
12:57So I'm going for a little tea party, actually.
12:59Oh, okay.
12:59So I'm making a bit of a consomme.
13:02What's the base flavour of that?
13:03So it's lamb and then lots of spices.
13:05Going to go hard on the saffron
13:07and, you know, a few other spices.
13:09And then I'm going to make a little bicky as well.
13:11And so the biscuit, is that sweet or savoury?
13:12It's a savoury biscuit.
13:14Right.
13:14But then date puree, a few other ingredients.
13:16I'm going to use a bit of citrus from the plums.
13:19And what kind of pastry are we talking in the biscuit?
13:22Just like a rough puff.
13:23No way.
13:26A rough puff?
13:27Yeah, it.
13:28Rough puff in the elements.
13:30I know.
13:31And the time to do that.
13:34Sarah, like, I have loved you taking risks in this competition.
13:37I think it's what makes you a threat to winning it.
13:40There's risks.
13:41And then there's cooking rough puff outdoors.
13:45Wow.
13:46There's risks.
14:16And then there's cooking rough puff outdoors.
14:19Yeah.
14:20Will pay off.
14:22Good luck.
14:23Good luck, yeah.
14:24Oh, Sarah.
14:26Good decision.
14:27I know.
14:29Very brave.
14:31Huh?
14:31Brave is a...
14:32Yeah, brave is one word.
14:36The key to a good rough puff is everything has to be super chilled.
14:41That is hot.
14:43The butter needs to be chilled, the flour needs to be chilled,
14:45and you need to get all of these beautiful layers.
14:49So if everything melts together,
14:50you've essentially just got a short crust pastry.
14:53God, that is piping hot.
14:55And I don't want that today.
14:56I want some flaky layers that really add to my dish.
15:00Which one is the blast chiller?
15:02Oh, this one.
15:03Now I'm probably thinking, yeah, maybe this is a little bit of a crazy idea,
15:07but I'm here for it.
15:11Hope you're having fun in the sun.
15:13You have one hour to go.
15:15Come on!
15:19I'm loving the mystery box.
15:21I'm familiar with most of the ingredients,
15:22and I can't keep thinking how lucky I am.
15:26So, yes, bring it on.
15:29Definitely pinching myself today.
15:31With that olive oil.
15:32Extra virgin.
15:33And the fact that I also made it this far
15:36and cooking with these amazing people
15:39and in this location,
15:42it's just I never thought this would happen.
15:44Where's my cumin?
15:45There's my baby.
15:46In my last cook, I was in a bottom two.
15:49And this week, I really need to stick to my strength.
15:51Woo!
15:52I need to cook my best
15:54and show them why I'm here.
15:58Wow.
15:59That is amazing.
16:01Yes!
16:02How exciting is this?
16:04I am so excited.
16:05You look lovely.
16:06You look so like you belong here.
16:08Yes, I feel like we belong.
16:08Oh, my goodness.
16:09Okay, tell us what you're making.
16:11So, I'm thinking Middle Eastern-inspired mezze.
16:14I'm going to have this little flatbread
16:17stuffed with the spiced lamb,
16:19eggplant dip,
16:20and I'm also doing this zucchini tabbouleh
16:22that's mixed with this beautiful green herby sauce.
16:25And also, I'm making infused olive oil.
16:27So, I'm going to make my own dukkah.
16:28It's mezze.
16:29You want to make mezze?
16:30It's mezze, yeah.
16:31But I'm going all in here.
16:32Go on in here.
16:32I'm going to show you this is why I'm here.
16:33Go for mezze.
16:34You look good today.
16:35I like it.
16:35I feel good.
16:35I feel good.
16:36I feel like this is good chaos today.
16:37Good chaos.
16:38Woo!
16:44How good's Doha?
16:56You do?
16:56I feel...
16:57I don't know about these guys.
16:57I feel super refreshed after my massive sleep last night.
17:00I really want immunity today
17:06because, one, I would like to enjoy the rest of my time in Qatar
17:08without having to worry.
17:09Two, I want to be guaranteed top seven,
17:11which is going to propel me in a really good light
17:14into the rest of the competition.
17:16And three...
17:17Have I won one before?
17:21I don't think I have.
17:23So, three, I haven't won one before.
17:27$9 million worth of saffron.
17:29Given the ingredients that are in front of us,
17:31I feel like there's going to be quite a few people
17:34that will be going down the lamb, bread, curry, spice kind of route.
17:39I don't want to do that.
17:40The way I stand out from the crowd
17:41is by standing out from the crowd.
17:43So, while everybody goes this way,
17:45I'm going to go this way
17:46and do something completely different.
17:49Jamie!
17:50Yes?
17:50What is cooking?
17:51Jamie.
17:52Very little today, actually.
17:53Cool.
17:54I want something cool and refreshing,
17:56so I'm doing a crudo dish.
17:58Okay.
17:58I'm using the hamor.
18:00Yep.
18:01But then the main ingredient that I want to use
18:02that's been sort of revolutionary since I've tasted it
18:05is the lumi.
18:06So, you get this beautiful sour
18:08and slightly bitter flavour coming out of it.
18:10So, I've blended that with a little bit of saffron
18:13and then some dates
18:13to essentially create a really bright citrus broth.
18:17And then I'm going to use this kishk
18:18to make a little emulsion
18:20and then a little pepper, turmeric and parsley oil over the top.
18:24A raw fish dish, how's that going to be enough?
18:27You have to work your way through this to a tasting table.
18:30Yeah, for sure.
18:30Easy.
18:31Maybe not easy.
18:32But we'll go.
18:33Shoot for the top two, mate.
18:34That's it.
18:34Good luck and good luck.
18:35Yeah, good luck, mate.
18:38Given the judges' feedback,
18:39I need to think about how I can elevate this dish
18:42because this needs to be at such a high level
18:45to make sure that I win that immunity.
18:48There's an ocean full of possibilities today, team.
18:5140 minutes to go!
18:53There's a goal full of greatness today.
18:58Hold on, what else have I got?
19:00No, that's it.
19:07Oh, shit.
19:08My lid is in the sand.
19:10I don't want to get my food sandy.
19:11I'm screwed.
19:13Just starting my little broth now for the fish.
19:16And I've got to get cracking onto that flatbread pretty soon as well.
19:19I'm going to make a black lime sauce kind of broth situation
19:22that I'm going to poach that fish in.
19:24And I'm going to start by toasting off a bunch of spices
19:26and a little bit of zucchini in there as well.
19:30I've never worked with black lime before,
19:32but I've read about it and I've seen it.
19:34You kind of pierce lots of holes in it so the liquid can get in
19:37and add this really beautiful kind of freshness and acidity
19:41and kind of use like a spice in there as well.
19:47Yeah, today is all about balancing flavours.
19:49These flavours are such big, bold, punchy flavours
19:52that there's just no other option than to get them perfectly balanced
19:55and they're, yeah, they're not subtle flavours.
19:57They're big boys, so it's going to be fun.
20:00So it's like salty and sour and punchy,
20:03so I need something that's kind of like a little bit more chilled
20:05that's going to bring it all back together.
20:07So I'm just going to add a zucchini and kefir salad.
20:10So it's kind of like a gentle, acidic, creamy, yoghurt-y kind of vibe.
20:15Perfect.
20:16So I now need to get cracking on this flatbread.
20:20Even though I'm in the shade,
20:21the actual bench is still really hot today.
20:24So I've got to work quickly right now.
20:31I'm trying to roll out this dough for my flatbread as quickly as I can,
20:34but because it is so hot,
20:36the dough is getting sticky.
20:38It's really hard to work with.
20:40It's starting to tear.
20:40It's literally melting onto this incredibly hot bench.
20:46I am starting to think that making dough in Doha,
20:49whilst it sounds catchy,
20:51terrible idea.
20:51Ha ha!
20:52I'm rolling out the dough for my flatbread,
21:21and it keeps sticking and tearing.
21:24This dough is literally melting.
21:28I need to figure out this flatbread
21:29because it's absolutely integral to this dish.
21:32For my take on Middle Eastern tea and bickies,
21:42I've got my lamb consomme on the go.
21:45I've used all those spices from the mystery box,
21:48so I'm really happy.
21:51But for my rough puff,
21:53the key to getting this right is a quick sprint to the blast chiller
21:59in between each lamination of this pastry
22:02and to just work as quickly as possible.
22:06I do my folding
22:08and then pop it in the blast chiller.
22:12Behind you.
22:13Once it's had enough time,
22:14I do more folding
22:18and then chill again.
22:23All right, the run again.
22:25Oh, my God.
22:26Do my folding.
22:28Go, Z.
22:29OK.
22:30Crazy.
22:32Chill again.
22:33All I'm doing is running.
22:35Oh!
22:35Ha ha!
22:36OK.
22:43There's some layers in there.
22:44Ha ha!
22:46Um, so, yeah,
22:47I mean, it should be flaky.
22:49There's no backup.
22:50Ha ha ha!
22:52Why are you laughing?
22:54Because it's hilarious.
22:55You've done this three times
22:56and there's no backup plan.
22:57Ha ha ha!
22:59My pastry, it's looking great.
23:01Pop it in the oven
23:02and say a little prayer.
23:04Any rough-off regrets or what?
23:08Potentially.
23:09No rough-off regrets?
23:10Potentially.
23:11Guys, you have 26 minutes to do it!
23:15Ha ha!
23:17Nice one, Poe, ha.
23:18Ha ha ha!
23:22Cream for my steamed fish
23:24with aromatic broth.
23:26I've got my pickled zucchinis
23:27in the fridge
23:28and my little diced plums.
23:30I am just making
23:31a little black lime salt now
23:32to kind of season up
23:33the salad and whatnot with.
23:34I've fried my zucchini off.
23:36I'm going to crack on
23:36to making a little green
23:37spiced oil
23:38and then probably start
23:40thinking about this fish.
23:41It's kind of all slowly
23:42coming together.
23:43That just fits in there.
23:49Fish curry is almost finished.
23:51I have to blend
23:51my little date jam here.
23:53Just finish off my sauce
23:54and I'm going to be
23:55straining my parsley over here.
23:58My pan-roasted homo.
24:00The aubergines are bracing away.
24:01I've got the saffron
24:02and kush.
24:03The sauce.
24:04I'm ready to go.
24:05Yeah, I've sort of cooked the fish
24:05and make it look pretty.
24:07Yeah, so moving along all right.
24:08I'm just working on my lamb
24:18stuffed flatbread.
24:19I've done basically everything.
24:21I just have to finish off
24:22with my salad
24:23and my baba ganoush,
24:24which is almost ready to go.
24:26For my Middle Eastern-inspired meze,
24:32eggplant puree
24:33and zucchini tabula.
24:35It's done.
24:36And now I'm working on
24:38stuffed flatbread
24:40with spiced lamb.
24:42So I want bread to be a hero
24:43and I want that mince
24:45to also sink through it
24:47so when you bite into it
24:48to be kind of perfect amount
24:49of mince to bread.
24:51Benny, can I use yours?
24:52Is that okay?
24:53And now I'm starting on my dukkah.
24:55I've been head down, bum up,
25:23just trying to figure out
25:24this flatbread.
25:25I've got this pastry brush
25:27and I'm basing the bench
25:28with butter.
25:29I'm basing the dough with butter.
25:32And it's becoming
25:32a little bit easier
25:33to work with now.
25:34It's starting to come together.
25:36Lovely.
25:37That's great.
25:38Really happy this dough's turned out
25:39because it now looks pretty good.
25:40It's got lots of little layers
25:41to get nice and crispy
25:41and crunchy.
25:43And then it's into
25:44a hot pan
25:45that is like
25:46hotter than this frigging
25:48desert we're in right now.
25:49Start getting some really nice
25:52kind of charry colour on there.
25:54It's looking pretty good.
25:55I've got the fish
25:56gently kind of poaching away
25:57as lowly as I can
25:58in that sauce.
25:59I need it to be like
26:00just flaking away
26:02from that bone
26:02and be really kind of
26:04soft and delicate.
26:04I've got my zucchini
26:06and kefir salad
26:07and I've got the eggplant
26:08pickle done.
26:09So it's kind of starting
26:10to come together here.
26:12This is looking fab.
26:14New ice cream today?
26:15Yeah.
26:16I wish I had actually.
26:17To be honest,
26:17it would have been lovely
26:18to have a beverage right now.
26:20Ten minutes to go.
26:22Yala, yala.
26:22Yala, yala.
26:28For my harmoor crudo,
26:30my emulsions made,
26:32my pickles are done.
26:33I'm just playing
26:34with the balance of flavours
26:35in the broth,
26:36trying to get some sweetness
26:37in there just using the date.
26:39If I can get that
26:39earthy sweetness in,
26:41that'd be great.
26:42This broth needs to be
26:43really clean,
26:45really acidic,
26:46but still have
26:46a beautiful undertone
26:48of sweetness
26:49and smokiness
26:49from that lumi
26:50and date combination.
26:53The judges seem to like
26:54my idea in concept.
26:56However,
26:57doing a raw fish dish
26:58this late in the competition
26:59might not be enough.
27:00Oh,
27:01brought the good knives over.
27:02Jesus.
27:03Originally,
27:04I was going to serve
27:04the fish as is.
27:06Sliced,
27:06perfect.
27:08But we're in Doha,
27:09it's top eight.
27:11This is where your momentum
27:12starts to build
27:13into the end.
27:16Being on MasterChef
27:17in season six
27:18propelled me
27:19into opening
27:19one of my favourite
27:22projects ever
27:23in Alba.
27:24And closing
27:25my restaurant
27:25in Alba
27:25was one of the hardest
27:27things I've ever done.
27:27but I'm a different
27:31person now.
27:34The MasterChef kitchen
27:35is helping me realise
27:36that I still have
27:38stuff to say
27:38and any chance
27:40at immunity
27:40is super important.
27:42It gets me one step
27:43closer to taking
27:44this competition out.
27:47So I need to think
27:48about how I can
27:49really elevate
27:50this dish
27:50but with less
27:53than ten minutes
27:54to go
27:54I'm running
27:56out of time.
27:57For my Humor Crudo,
28:24I need to think
28:26about how I can
28:27really elevate
28:28this dish
28:28to try and win
28:29immunity.
28:32I see all
28:33these spices
28:33in front of me.
28:36So I take
28:37the fenugreek,
28:38the cinnamon,
28:38some black pepper,
28:39a little bit of cumin
28:40and some of the turmeric
28:41and then blitz it
28:43into a beautiful
28:44spice rub
28:44that can go
28:45around the fish.
28:46I want the fish
28:58on the inside
28:59to be completely
28:59raw
29:00with a beautiful
29:01toasted spice
29:02on the outside.
29:04This could really
29:05give me the edge
29:06that I need
29:07to win this immunity.
29:08This is fun, hey?
29:10It's ridiculous.
29:11How lucky we are.
29:13Woo!
29:14Time to start
29:15plating up.
29:19For my eggplant dip,
29:22I want to make
29:22the shape of the
29:23eggplant on the plate.
29:24My zucchini tabbouleh,
29:27it's fresh
29:28and I'm plating
29:29my dukkah
29:30in actual golden
29:31mortal and pestle.
29:33I've really,
29:34really enjoyed
29:35today's cook.
29:36Okay.
29:36Oil.
29:37And I just hope
29:37judges like it too.
29:38And it's patula.
29:39And it's patula.
29:40I'm running out of time.
29:41Get a move on,
29:42you've only got
29:43five minutes to go!
29:44Woo!
29:47Let's go, mate.
29:48Let's go.
29:49Woo!
29:50Nice flip.
29:51I now need to get
29:52all this hard work
29:52I've done
29:53onto the plate.
29:54I think today
29:55I did take a few risks
29:56trying to make
29:56a really thin dough
29:58on a very hot bench
29:59and this is not
30:00the kind of food
30:01that I would normally
30:01cook in this competition.
30:03I was like,
30:03that's great.
30:04But I've really
30:05tried to lean in
30:06to cooking
30:07a Doha-centric dish.
30:10Three minutes to go!
30:11Allez!
30:14So, I've got
30:15my rough puff
30:15in the oven,
30:16my consomme
30:17is clarified,
30:19I have my
30:20lumi powder,
30:21I have my date puree
30:22and now it's about
30:23bringing everything
30:23together.
30:25But I am literally
30:27down to the wire
30:28with my rough puff
30:29and it's time
30:32to take it out.
30:36Oh, wow,
30:37looks good.
30:37Holy crap.
30:38Shit.
30:39Holy!
30:39Holy!
30:40That's cold!
30:41I think it's looking
30:43good,
30:44but I just hope
30:45that it has
30:46flaky layers
30:47that really
30:48add to my dish.
30:49It's working.
30:51It's working.
30:52One minute to go!
30:53The fish is done.
31:00It smells fantastic.
31:02And as I cut into it,
31:04it's perfectly raw
31:05on the inside.
31:06Sweet.
31:07It's time to get
31:08everything on the plate.
31:09I put some of the pickled
31:12zucchini as well as
31:13the pickled plum
31:14and then layer a small
31:16round of the fish
31:17on the top.
31:19And the lumi tea
31:20goes on the side
31:21with the parsley oil.
31:23Raw fish dish may seem
31:24easy,
31:25but there's so much work
31:26that has gone into all
31:27the flavours and the
31:28balance of this dish
31:29as well as the textures.
31:30You've got to be
31:34finished your dishes
31:34in 10, 5, 3, 7, 6, 5, 4, 3, 2, 1.
31:44Oh, my God.
31:57Did you get it, sir?
31:58Yeah, I got it.
32:00Oh, my God.
32:01Oh, my God.
32:01Oh, my God.
32:01Oh, my God.
32:30Hi, Jimmy.
32:31Hi, Jimmy.
32:32How are you?
32:33Ooh, hello.
32:43Well done, mate.
32:43What did you cook?
32:44So I made a spice-cured
32:46parmore with a saffron,
32:48date, and lumi tea,
32:51a little turmeric
32:51and parsley oil,
32:53and a kishk emulsion.
32:55Enjoy.
32:56Jamie, I love this dish
33:12because it's such
33:13a fantastic response
33:14to today.
33:17What you saw
33:17in the mystery box,
33:18but also you responding
33:19to the climate around us,
33:21I thought you made
33:22really good decisions.
33:23You know,
33:24to make a ceviche-style dish
33:25with Middle Eastern ingredients
33:27is something that I don't think
33:28many people would think to do,
33:29but you've done
33:30such a great job of that.
33:32Your dish looks simple,
33:35but it is epic.
33:37And what I like
33:38is the fact that
33:39you've got a good repertoire,
33:40we know you have,
33:41and you are now
33:42finally about to balance it
33:45with your techniques
33:46and your confidence.
33:49I am flabbergasted.
33:51You are.
33:52Oh, I can't kick that table.
33:53But you are.
33:54If I could jump over there,
33:55but I can't stand up,
33:56I can't give you a kiss,
33:57so I'm stuck here,
33:58but I'm telling you something.
34:00Yes!
34:02Baby, what?
34:03Jamie, Jamie!
34:05Jamie, that is like
34:08one sophisticated,
34:11complex raw fish dish, mate.
34:13I think you should be
34:15so wrapped with
34:16what you've done here.
34:18The spice work is incredible,
34:20and I feel like it's all
34:21kind of anchored down
34:22with the fenugreek
34:23and also the saffron.
34:25Those two are just
34:26holding everything together.
34:28Along with that emulsion,
34:29I feel that provides the body
34:30for all the spices
34:31to do their work.
34:33I really loved
34:34that kind of smokiness
34:35of the black lime,
34:38which just permeates
34:39the whole dish.
34:40And there were so many
34:41beautiful textures
34:42along the ride
34:43as well.
34:45Dishes like this, mate,
34:46they don't just win immunity,
34:47they win the competition
34:48in my books.
34:49This is extreme cooking.
34:51Well done.
34:52Thanks, Jamie.
34:53Thank you very much.
34:53Well done, mate.
34:56Wow.
35:01That cook was so crazy,
35:03and I was literally
35:05down to the wire.
35:06Hi, Sarah.
35:08Nice to meet you.
35:08There are wrists,
35:12and then there is
35:13making rough puff
35:15in the Qatar desert
35:16and serving it with, like,
35:18a savoury tea and bikis.
35:21This looks very intriguing.
35:25I just hope it's paid off.
35:26Sarah, what's your dish?
35:36I've made a beautiful lamb consomme,
35:42and then I've also done
35:55a date rough puff.
35:57OK, well,
36:00what came over you
36:02to make rough puff pastry?
36:05It's the heat.
36:06I swear it's the heat.
36:08I was not thinking.
36:09Were you halfway through going,
36:11what am I doing?
36:11Only when Andy came over.
36:14I just weirdly reminded her
36:17that we were in the desert.
36:18Sarah, did your risk
36:44paid off?
36:46Totally.
36:50I absolutely love it.
36:52Your rough puff is crunchy.
36:54It's cooked perfectly.
36:55It's the right lamination.
36:58It's the right colours.
37:00And it really, really makes sense
37:02with your consomme.
37:03Your consomme is balanced,
37:05seasoned, very meaty.
37:08So my respect to you.
37:09Amazing. Thank you.
37:10I just want to reiterate
37:12the madness of making puff
37:14in the middle of the desert.
37:15And I can't believe it,
37:17but you've got the layers
37:18and it is cooked
37:20so perfectly to the edge.
37:22So it's definitely
37:23got those savoury notes.
37:25I love how you made
37:26that date paste savoury
37:28with the addition of the spices
37:30and you've seasoned
37:30that quite heavily.
37:32This is fantastic.
37:34I love this little consomme.
37:36You've got so much
37:37beautiful clarity in that.
37:38I think you've done
37:39a really great job.
37:41Thanks.
37:47Hello.
37:49Stuffed lamb pita breads,
37:51date sauce with cardamom,
37:52eggplant, baba ganoush,
37:54and zucchini,
37:55and plum salad.
37:56I love how much of that lamb
38:00you just rammed into the bread.
38:01The bread you did wonderfully
38:03and your spice work
38:03is phenomenal.
38:04Your date chutney,
38:06I love the spices in there,
38:07particularly the cardamom.
38:09I think it just,
38:09it just screams Qatar.
38:12Yeah.
38:12But the eggplant dip
38:14is what kind of didn't go.
38:16The eggplant and the date
38:18together was just
38:19a bit of a clash.
38:21Hi, Lana.
38:22Hello.
38:23How are you?
38:24Fish curry,
38:25kaffir and kish sauce,
38:27and parsley and loomy oil.
38:29I thought that it was
38:30a beautiful sourness
38:31to that curry,
38:32and I think the kaffir,
38:33but also the kish,
38:34really like brought
38:36this dish to life for me.
38:37Fuck.
38:38I didn't love the bread,
38:40unfortunately.
38:40I thought it was a bit doughy.
38:41Um, and it just didn't do
38:43the job that I wanted it to be.
38:45Hello, Lauren.
38:47Steamed hamel
38:48with a zucchini
38:50and pickled plum seltzer,
38:53and then a little aromatic
38:54broth and parsley oil.
38:56Fish and the black lime,
38:58beautifully cooked
38:59and lovely combination.
39:01It's a very refreshing,
39:03clean-tasting dish,
39:04and I love that broth.
39:06It's just so bright,
39:07and then you get
39:08that little hit of chilli.
39:09It's just really weird
39:10how that flavour
39:10kind of licks around
39:11your palate.
39:12It's a very bewitching dish.
39:15So much.
39:15You deserve a bit of a...
39:17Oh, my God,
39:17I need that.
39:20No.
39:21No, I'm taking it.
39:22Here, I do catch it.
39:23Oh, shit.
39:24Oh, my God.
39:25I'm ready.
39:25Oh, my God.
39:28Oh.
39:33Benny.
39:34Hello, Ben.
39:34Hey, Ben.
39:35Pan-roasted hamor,
39:37braised aubergine,
39:39a saffron and kersh sauce
39:41with a little salad
39:42of zucchini
39:43and the pickled plums.
39:45Mmm.
39:48Can I put a bit of eggplant?
39:51Just a little bit of eggplant?
39:53Did I not use your one?
39:54Yeah, just a little bit of eggplant.
39:56I'm sorry, I'm so sorry.
39:58I think you've got two
39:59on your plate.
40:02I like the eggplant.
40:05Ben, I think the kish sauce
40:06was revolutionary.
40:08The salad was textural.
40:10It was acidic
40:10because everything it needed to be.
40:12And the eggplant
40:13was like an absolute star.
40:15Just a shame
40:16that the fish was a little over
40:18because I reckon,
40:18if not,
40:19that could have been
40:19a top-two dish, mate.
40:22I'm totally stunned
40:23the way you've managed
40:24to introduce the kersh,
40:27the kersh,
40:28the kish,
40:29the kish, kish, kish, yeah.
40:31The way you've introduced
40:32the kish,
40:32the kish,
40:33kish, kersh,
40:35kish, kish, kish, kish.
40:36Yeah, yeah.
40:37Kish, kish, kish, kish, kish.
40:38Kish, kish, kish, kish.
40:39Kish was fantastic.
40:40Thank you, Chef.
40:41Thank you, Chef.
40:41Thank you, Chef.
40:50Hey, Snit.
40:51Hello.
40:51Hello.
40:52You guys look comfortable there.
40:54Yeah.
40:54Oh, it looks beautiful.
40:57So tell us what you've made.
40:59Middle Eastern-inspired meze.
41:01So this is like bread stuffed with lamb,
41:04dukkah-infused oil,
41:06eggplant dip,
41:08and zucchini tabouleh.
41:09Snej, it's really clear to me
41:25that you're in your happy place
41:26when you're making meze.
41:28Your dukkah with that oil mix
41:31to have those beautiful,
41:32fresh pistachios in there
41:33and that kind of,
41:34that lovely earthy greenness
41:35coming through,
41:36but then the saffron as well
41:38and it reminds me of the halva
41:40and the things that you find
41:40in the markets here.
41:42I love your little flatbread
41:44with the lamb in it
41:45because I think everything
41:46on the plate
41:47has got quite a lot of acidity
41:49and salt in it
41:50and the richness of the lamb
41:52actually adds a bit of sweetness
41:54as well to the dish
41:55and you always just do a brilliant bread.
41:59I love the way you've converted
42:00the eggplant
42:01and the zucchini
42:03and with the introduction
42:04of the pickled plums.
42:06I think that was very,
42:07very special actually
42:08and very well balanced.
42:12Enjoy.
42:17Today, I took some risks.
42:19I definitely cooked a dish
42:20that's quite unlike anything
42:22I've cooked up to this point
42:23in the competition
42:24so I hope that the judges
42:26like this more kind of
42:28casual, relaxed version
42:29of my food.
42:52Callum.
42:52How much fun is this?
42:56Oh, hello.
42:56Hello, Callum.
43:00What have you made?
43:02So I've poached a hamoua
43:03in a black lime sauce,
43:06acer, like an eggplant pickle,
43:09zucchini and kefir salad
43:11and flatbread.
43:13Okay.
43:14Let's test it.
43:20There we are.
43:21Well, I have a problem.
43:42We cannot bang that table.
43:48It's not strong enough.
43:51Otherwise, I'll be jumping
43:52on top of that table.
43:53Callum, you are a star.
43:56You've actually gave us
43:58a reflection of what really
44:00was in the mystery box.
44:03With those delicious mix of spice,
44:05your flatbread is impeccable.
44:07It's well seasoned.
44:08Your zucchini with the pistachio,
44:10well done to that.
44:11And the fish.
44:13You've managed to cook it so precisely
44:16with the bun.
44:17So you've got my salute.
44:19Thanks, Jesse.
44:19I really appreciate it.
44:21For you to be able to use
44:22all those ingredients
44:23that you are completely unfamiliar with,
44:24with such clarity and expertise,
44:27just shows like you have got
44:31an amazing palate
44:32and incredible skills.
44:33I loved every single element on here.
44:36It's just so delicious.
44:38And that bread
44:39is one of the best breads
44:41we've had in the kitchen this season.
44:43It's so crispy.
44:49You should be incredibly proud of yourself.
44:51Thanks, bro.
44:52This is very different
44:53from previous dishes
44:54that we've seen from you.
44:55Like, even your savoury dishes,
44:57they're not as, like, rustic
44:58and kind of all in
44:59as this one is.
45:01Like, this is the food
45:03that I was hoping to get, like,
45:04you know, in the restaurants of Qatar.
45:08It's so fresh.
45:10It is so alive.
45:11And so many spikes
45:13in so many different places.
45:15The achar is beautiful.
45:17It's got this lovely hum of saffron.
45:19The fish, mate,
45:20is cooked so well.
45:21And the bread...
45:23The bread, the bread, the bread.
45:25So perfect.
45:26Like, for that to be super crispy
45:27and to be able to, like,
45:29hold its structural integrity
45:31when mopping it,
45:32all of that goodness art,
45:33is exactly what the dish needed, mate.
45:35Well done.
45:38Thanks, everyone.
45:39That was...
45:41Good start.
45:41That was so good.
45:51What a scorcher of a start
45:53to our adventures in Qatar.
45:55Guys, it's so, so clear
45:57that the competition
45:58has never been more ferocious.
46:01There are many dishes out there today
46:03that were a feast
46:03for the eyes,
46:04the palate and the soul.
46:07That said,
46:07we did need to pick two winners
46:09and it wasn't an easy decision.
46:16The cooks walking out of here
46:17with immunity today are...
46:19Callum.
46:28And...
46:29Jamie.
46:35Yeah!
46:45Callum, mate, for you to pull off a curry like that,
46:49in those conditions, with flaky fish and bread that was bang on,
46:54mate, that's not just madness, that is top-tier cooking.
46:57Well done.
46:58Well done, Callum.
47:03And Jamie!
47:04Huh?
47:05Your crudo.
47:06That was absolutely outstanding.
47:08That is the kind of food that wins this competition,
47:12and it's clear that you've got your eye on the prize.
47:15Well done, mate.
47:19Congrats, you two.
47:20You're both immune for the rest of the week.
47:29Everybody else, not to worry,
47:31because you've got another chance to win immunity tomorrow.
47:34Oh!
47:37And we'll be in another beautiful location.
47:41See you there.
47:43There you go.
47:44Good night.
47:45Good night.
47:46Good night.
47:47Good night.
47:48Good night.
47:49Yes, good day too.
47:50Yeah, so welaufas too, by the way.
47:51Good way.
47:52All of us, because that was memorable.
47:55tomorrow night with incredible inspiration so beautiful at their fingertips it's so inspiring
48:11i think locations can definitely reflect what's on your plate come on let's go can they create
48:17a doha degustation oh my god i'm freaking out come on push push push yeah i'm trying i'm trying
48:24worthy of a michelin star restaurant this place is one of the most awarded restaurant around the
48:37widow list
Recommended
45:27
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