- 7/7/2025
S17 E42 >>> https://dai.ly/x9mivsk
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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, Salud, Salud, you look like you've just opened an ice cream parlor
05:19I was going for a tennis player, but I'll take ice cream
05:24That's a side business
05:27Anyway, have you been to Doha before?
05:33No, this is my first time to Doha and I was expecting the food to be amazing and the architecture
05:36to be amazing, but I think the scenery has blown all of us away and I think something that's
05:40actually really been amazing has been amazing to me has been the people, we feel so welcome
05:43Fantastic
05:44I cannot wait to get cooking
05:46Yeah
05:46Well let's get into it shall we?
05:48Yeah
05:49Let's do it
05:50Well, under here is a selection of ingredients that are used and celebrated all across this
05:57region
05:57We ready to see what's under the box?
05:59Yeah
06:00Let's do this
06:02It's full
06:03Wow
06:04Oh my god
06:07Yes
06:08How incredible is this spread?
06:12Wow
06:12We've got hum or fish
06:14Lamb leg
06:16Medjool dates
06:17Lebanese zucchini
06:19Parsley
06:20Some saffron
06:22Gotta have that
06:23Pistachio
06:24Black pepper
06:25Cardamom
06:27Fenugreek
06:28There's some cumin in there
06:30Cinnamon sticks
06:31Whole dried chilli
06:33Whole dried ginger
06:34Turmeric
06:35Nutmeg in the shell
06:37Oh cool
06:38We've got some laban kefir
06:40Kishk
06:41We've got lumi
06:43Which are black limes
06:44Pickled green plum
06:46Yum
06:46And eggplant
06:49Yes
06:50Nice
06:51Today we want you to use at least one item from this mystery box
06:55In a cracker of a dish
06:57You'll also have access to your underbench staples
07:00We're giving you 75 minutes
07:02Cool
07:03You've got these beautiful ingredients and this breathtaking location to inspire you
07:09So we want you to cook up something truly special
07:12Today we are looking for the top two dishes
07:17Oh
07:18Oh
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
07:27Guaranteeing a spot in the top seven
07:31Wow
07:32That is massive
07:34A lot to play for
07:36Good luck contestant
07:38Are you ready?
07:38Yes
07:39You must be joking
07:40Are you ready?
07:41Yes
07:42Yes
07:43Go and go and cook
07:45Time's not here
07:48Wow
07:48I should have a look at this
07:52Okay
07:52Oh wow
07:54All right
07:54All right
07:55All right
07:56Oh my god
07:57Did I open my box?
07:58I cannot get over this place
08:04I mean just look at it
08:05And these ingredients are gorgeous as well
08:07I feel like we've kind of brought the souk to the mystery box
08:10Yeah
08:11It's the best of the best isn't it
08:12This kishk
08:12It's a bit like yoghurt that's dried
08:15So it's got that fermented flavour in it
08:16Can you like that?
08:18Oh yum
08:18Can I do a little
08:19Yeah yeah yeah
08:19Because it's got grains in there too
08:21Yeah it's wheat right
08:22Yeah
08:22Oh yum
08:24It's good
08:25Yum
08:25I can imagine thickening soups
08:28I'd love to see it in a dessert as well
08:30Those pickled plums
08:32And look at them
08:32Oh you can smell it
08:34Mmm
08:35They're gross
08:35The intensity of that
08:36Yum
08:36And very perfumed
08:37Oh yeah
08:38It's like they're nearly preserved as well
08:40Yum
08:40And not too salty
08:41Equally
08:41Which is interesting
08:42They're really good
08:43They're really savoury
08:44I find them really savoury
08:44That's so good
08:45And then these black limes
08:46These are special
08:47Loomy they're called
08:49And it's just sun dried
08:50So it's kind of similar to like
08:52How you do black garlic
08:53Oh that's sticky
08:55Oh wow
08:55Oh 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 flavours
09:05Yeah
09:06Massively
09:06And I think like immunity right now
09:08Super important
09:09I think this cook could set someone up to go really deep in the competition
09:12Hmm
09:13I can't
09:15Oh there we go
09:15It's our first challenge in Doha
09:18It's reading the Arabic side
09:20And I'm so excited
09:21Because the overseas trip is always like a turning point in the competition
09:24You're right near the pointy end
09:26And it's a great chance to kind of prove yourself
09:28I'd like to think that affectionately
09:32Some of the other guys here call me Calculator Callum
09:34And it's probably because I'm quite methodical
09:36With how I normally tackle these MasterChef challenges
09:39But 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
09:48It'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
09:55I'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
10:03Frankly I'm going to work it out a little bit as I go
10:06And hopefully I can you know do something locals will be proud of
10:09My 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 is 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 and you're passing them around
10:23That real sense of kind of tradition and community
10:25And so that's the experience I want to create for the judges today
10:28The first thing I want to do is make this dough for this flatbread
10:33Because making dough outside in four degree heat is frankly a very silly idea
10:37And so I want to make it with enough time that if I bugger it up I've got enough time to fix it
10:41But I know if I can get it right
10:43That is going to be the perfect kind of accompaniment to 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?
10:53Okay, what are we keeping?
10:55So I'm going to do a steamed piece of this beautiful local fish
11:00And then I'm going to make a really contents broth with lots of these spices
11:03And then I'm going to play with these zucchinis and these really cool plums
11:07That kind of tastes like green tomatoes crossed with an olive
11:10And do like a little zucchini and plum like a little salad-y number
11:13So yeah aiming for the top as always
11:15Hey Ben!
11:16Hey guys
11:17Tell us what you're making
11:18So we're going to have a little like sweet sour thing going on
11:20So I've got some very sweet eggplants braising away here
11:23Smells amazing
11:24So dates, spices, I'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
11:29So 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
11:39So good luck Ben
11:40Hey Alana
11:41Hello, hello
11:42We're good, you must be good too
11:43I am, I am
11:44This is like totally your jam
11:45I love it, love these ingredients
11:47I'm doing a beautiful fish curry
11:49Some date jam with pickled plums as well
11:52So excited
11:53Depender
11:54I've never seen these many spices in 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
12:03I've also got like an eggplant kind of like a faba ganoush
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
12:34The flight attendant walked over
12:36With this beautiful Arabic coffee
12:38It's green coffee beans with cardamom
12:40And some other spices
12:41And a date
12:43So I got quite inspired by this
12:45And I'm putting my own spin on it
12:47Sarah!
12:48Sarah!
12:49Sarah!
12:50How are you doing?
12:51Good, how are you?
12:52We are loving life
12:53Yeah
12:54Let's get straight to it
12:55What are you going to do?
12:56So I'm going for a little tea party actually
12:58Oh okay
12:59So I'm making a bit of a consomme
13:01What's the base flavour of that?
13:02So it's lamb and then lots of spices
13:04So I'm going to go hard on the saffron
13:06And you know a few other spices
13:08And then I'm going to make a little bicky as well
13:10And so the biscuit, is that sweet or savoury?
13:12It's a savoury biscuit
13:13Right
13:14But then date puree, a few other ingredients
13:15I'm going to use a bit of citrus from the plums
13:17And what kind of pastry are we talking in the biscuit?
13:20Um, just like a rough puff
13:23No way
13:25A rough puff?
13:26Yeah, ish
13:27Rough puff in the elements
13:29I know
13:30And the time to do that
13:32Sarah, like I have loved you taking risks in this competition
13:35I think it's what makes you a threat to winning it
13:38There's risks
13:40And then there's cooking rough puff outdoors
13:43Oh aah
14:13There's risks, and then there's cooking Ruff Puff outdoors.
14:18Yeah.
14:19Will pay off.
14:21Good luck.
14:22Good luck, yeah.
14:23Oh, Sarah.
14:25Good decision.
14:26I know.
14:28Very brave.
14:30Huh?
14:31Brave is a...
14:32Yeah, brave is one word.
14:35The key to a good Ruff Puff is everything has to be super chilled.
14:40That is hot.
14:42The butter needs to be chilled, the flour needs to be chilled,
14:45and you need to get all of these beautiful layers.
14:48So if everything melts together,
14:49you've essentially just got a short-crust pastry.
14:52God, that is piping hot.
14:54And I don't want that today.
14:55I want some flaky layers that really add to my dish.
14:59Which one's the blast chiller?
15:01Oh, this one.
15:03Now I'm probably thinking, yeah,
15:05maybe this is a little bit of a crazy idea,
15:07but I'm here for it.
15:09I hope you're having fun in the sun.
15:12You have one hour to go.
15:14Come on!
15:19I'm loving the mystery box.
15:20I'm familiar with most of the ingredients,
15:22and I can't keep thinking how lucky I am.
15:25So, yes, bring it on.
15:27Definitely pinching myself today.
15:30With that olive oil.
15:31Extra portion.
15:32And the fact that I also made it this far,
15:35and cooking with these amazing people,
15:38and in this location,
15:40it's just I never thought this would happen.
15:42Where's my cumin?
15:43There's my baby.
15:44In my last cook, I was in a bottom two,
15:47and this week I really need to stick to my strain.
15:50Woo!
15:51I need to cook my best,
15:54and show them why I'm here.
15:57Wow.
15:58That is amazing.
16:00Yay!
16:01How exciting is this?
16:03I am so excited.
16:04You look lovely.
16:05You look so like you belong here.
16:07Yes, 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 meze.
16:14I'm going to have this little flatbread stuffed
16:17with the spiced lamb eggplant dip,
16:19and I'm also doing this like zucchini tabbouleh
16:22that's mixed with this beautiful green herby sauce,
16:24and also I'm making infused olive oil,
16:26so I'm going to make my own dukkah.
16:28It's meze.
16:29You want to make meze?
16:30It's meze, yeah.
16:31But I'm going all in here.
16:32Go all in.
16:33I want to show you this is why I'm here.
16:34Go full meze.
16:35You look good today.
16:36I like it.
16:37I feel like this is good chaos today.
16:39Good chaos.
16:40Woo!
16:47I feel...
16:48I don't know about these guys.
16:49I feel super refreshed after my massive sleep last night.
17:03I really want immunity today because, one,
17:06I 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
17:13into the rest of the competition.
17:15And, three, have I won one before?
17:20I don't think I have.
17:22So, 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
17:33that are going down the lamb, bread, curry, spice kind of route.
17:38I don't want to do that.
17:39The way I stand out from the crowd
17:41is by standing out from the crowd.
17:42So, while everybody goes this way,
17:44I'm going to go this way
17:45and do something completely different.
17:48Jamie!
17:49Yes.
17:50What is cooking?
17:51Jamie.
17:52Very little today, actually.
17:53Cool.
17:54I want something cool and refreshing.
17:55So, I'm doing a crudo dish.
17:57Okay.
17:58I'm using the hamou.
18:00Yep.
18:01But then the main ingredient that I want to use
18:02that's been sort of revolutionary since I tasted it
18:04is the lumi.
18:05So, you get this beautiful sour
18:07and slightly bitter flavour coming out of it.
18:09So, I've blended that with a little bit of saffron
18:11and then some dates
18:12to essentially create a really bright citrus broth.
18:15And then I'm going to use this kishk
18:17to make a little emulsion
18:19and then a little pepper, turmeric and parsley all over the top.
18:23A raw fish dish?
18:24How's that going to be enough?
18:26You have to work your way through this to a tasting table.
18:28Yeah, for sure.
18:29Easy.
18:30Maybe not easy.
18:31Maybe not easy.
18:32But we'll go.
18:33Shoot for the top two, mate.
18:34That's it.
18:35Good luck.
18:36Yeah, good luck, mate.
18:37Given 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
18:44to make sure that I win that immunity.
18:47There's an ocean full of possibilities today, team.
18:5040 minutes to go!
18:55There's a gulf full of greatness today.
18:57Hold on.
18:58What else have I got?
18:59No, that's it.
19:06Oh, shit.
19:07My lead is in the sand.
19:09I don't want to get my food sandy.
19:10I'm screwed.
19:11I'm just starting my little broth now for the fish,
19:14and I've got to get cracking onto that flatbread
19:16pretty soon as well.
19:18I'm going to make a black lime sauce kind of broth situation
19:21that I'm going to poach that fish in.
19:23And 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,
19:31but I've read about it and I've seen it.
19:33You kind of pierce lots of holes in it so the liquid can get in
19:36and adds this really beautiful kind of freshness and acidity
19:40and kind of use like a spice in there as well.
19:46Yeah, today is all about balancing flavours.
19:48These flavours are such big, bold, punchy flavours
19:51that there's just no other option than to get them perfectly balanced.
19:54And 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.
20:02So I need something that's kind of like a little bit more chilled
20:05that's going to bring it all back together.
20:06So I'm just going to add a zucchini and kefir salad.
20:09So 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, the actual bench is still really hot today.
20:24So I've got to work quickly right now.
20:26I'm trying to roll out this dough for my flatbread as quickly as I can,
20:32but because it is so hot, the dough is getting sticky.
20:38It's really hard to work with. It's starting to tear.
20:41It's literally melting onto this incredibly hot bench.
20:43I am starting to think that making dough in Doha,
20:48whilst it sounds catchy, terrible idea.
20:50Ha ha!
20:51Ha ha!
20:52I'm rolling out the dough for my flatbread
21:21and it keeps sticking and tearing this dough is literally melting I need to
21:28figure out this flatbread because it's absolutely integral to this dish
21:36for my take on Middle Eastern tiambiquis I've got my lamb consomme on the go used
21:46all those spices from the mystery box so I'm really happy but for my rough puff the
21:55key to getting this right is a quick sprint to the blast chiller in between
22:00each lamination of this pastry and to just work as quickly as possible I do my
22:07folding and then pop it in the glass chiller once it's had enough time I do
22:17more bolding and then chill again all right run again do my folding
22:29okay
22:39there's some layers in there
22:44um so yeah I mean it should be flaky there's no backup
22:50my pastry it's looking great pop it in the oven and say a little breath
23:04I've got my pickled zucchinis in the fridge and my little diced plums I am just making a little black lime salt now to kind of season up the salad and what not with
23:11I fried my zucchini off I'm gonna crack onto making a little green spice oil and
23:26then probably start thinking about this fish
23:29I'm just making a little black lime salt now to kind of season up the salad and
23:33whatnot with I fried my zucchini off I'm gonna crack on to making a little green
23:37spice oil and then probably start thinking about this fish it's kind of all slowly
23:42coming together that just fits in there
23:48fish curry is almost finished I have to blend my little date jam here just
23:53finish off my sauce and I'm gonna be straining my parsley over here my pan
23:58roasted high more the aubergines are braising away I've got a saffron and
24:02cooked the sauce ready to go yeah I've sort of cooked the fish and make it look
24:06pretty yeah so you're moving along all right
24:15I'm just working on my lamb stuffed flatbread I've done basically everything I just have to
24:22finish off with my salad and my baba ganoush which is almost ready to go
24:28for my Middle Eastern inspired meze eggplant puree and zucchini tabbouleh it's done and
24:37now I'm working on a stuffed flatbread with spiced lamb so I want bread to be a hero and I want that
24:45mince to also sink through it so when you bite into it to be kind of perfect amount of
24:49mince to bread Benny can I use yours okay and now I'm starting on my dukkah
24:55okay is my favorite thing it's like a brilliant mix of nuts spices and seeds to put on top of
25:04anything or everything is just such a clever idea whoever came up with it look at that hey how
25:12about this muscle Benny now I've been head down bum-up just trying to figure out this flatbread
25:26I've got this pastry brush and I'm basing the bench with butter I'm basing the dough with butter
25:31and it's becoming a little bit easier to work with now it's starting to come together
25:34lovely that's great really happy this dough's turned out because it now looks pretty good it's
25:40got lots of little layers to get nice and crispy and crunchy and then it's into a hot pan that is
25:46like hotter than this friggin desert we're in right now start getting some really nice kind of charry color
25:53on there it's looking pretty good I've got the fish gently kind of poaching away as slowly as I can in
25:58that sauce I need it to be like just flaking away from that bone and be really kind of soft and delicate
26:04I've got my zucchini and kefir salad I've got the eggplant pickle done so it's kind of starting to come
26:10together here this is looking faber new ice cream today yeah I wish I had actually to be honest it would
26:17have been lovely to have a beer right now for my car more crudo my emotions made my pickles are done
26:33I'm just playing with the balance of flavors in the broth trying to get some sweetness in there
26:37just using the date get that earthy sweetness in that'd be great this broth needs to be really clean
26:44really acidic but still have a beautiful undertone of sweetness and smokiness from that looming and
26:50date combination the judges seem to like my idea in concepts however doing a raw fish dish this late
26:58in the competition might not be enough oh what the good knives over originally I was going to serve the
27:04fish as is sliced perfect but we're in Doha it's top eight this is where your momentum starts to build
27:13into the end being on Masterchef in season six propelled me into opening one of my favorite
27:22projects ever in Alba and closing my restaurant Alba was one of the hardest things I've ever done
27:27but I'm a different person now the Masterchef kitchen is helping me realize that I still have
27:38stuff to say and any chance at immunity is super important it gets me one step closer to taking
27:44this competition out so I need to think about how I can really elevate this dish but with less than 10
27:53minutes to go I'm running out of time
28:23for my hamor crudo I need to think about how I can really elevate this dish try and win immunity
28:29I see all these spices in front of me so I take the fenugreek the cinnamon some black pepper a little
28:39bit of cumin and some of the turmeric and then blitz it into a beautiful spice rub that can go around the
28:45fish I want the fish on the inside to be completely raw with a beautiful toasted spice on the outside
29:02this could really give me the edge that I need to win this immunity it's ridiculous how lucky we are
29:12time to start plating up for my eggplant dip I want to make the shape of the eggplant on the plate my
29:26kitty tabbouleh it's fresh and I'm plating my dukkah in actual golden mortal and vessel I've really
29:34really enjoyed this cook oil and I just hope judges like it too and it's patchouli I'm running out
29:40of time get a move on you've only got five minutes to go let's go mate let's go I now need to get all
29:52this hard work I've done onto the plate I think today I did take a few risks trying to make a
29:57really thin dough on a very hot bench and this is not the kind of food that I would normally cook in
30:02this competition but I've really tried to lean in to cooking a doha centric dish so I've got my rough
30:15puff in the oven my consomme is clarified I have my lumi powder I have my date puree and now it's about
30:23bringing everything together but I am literally down to the wire with my rough puff and it's time to
30:32take it out oh wow looks good holy crap I think it's looking good but I just hope that it has flaky layers
30:47that really add to my dish it's working the fish is done it smells fantastic and as I cut into it
31:04it's perfectly raw on the inside sweet it's time to get everything on the plate I put some of the
31:11pickled zucchini as well as the pickled plum and then layer a small round of the fish on the top
31:17and the lumi tea goes on the side with the parsley oil raw fish dish may seem easy but there's so much
31:26work that has gone into all the flavors and the balance of this dish as well as the textures
31:30you've got to be finished your dishes in 10
31:365 3 7 6 5 4 3 2 1
31:45all right
31:52oh my god
31:57did you get it there?
31:58yeah I got it
31:59I like the joy
32:01so
32:03I like Jimmy
32:30Hi Jimmy
32:31Jimmy? Jimmy, how are you?
32:33Ooh, hello.
32:43Righto, mate, what did you cook?
32:45So I made a spice-cured parmore
32:47with a saffron, date and loomy tea,
32:50a little turmeric and parsley oil
32:53and a kishk emulsion.
32:55Enjoy.
33:01Jamie, I love this dish because it's such a fantastic response to today.
33:15What you saw in the mystery box,
33:18but also you responding to the climate around us,
33:21I thought you made really good decisions.
33:23You know, to make a ceviche-style dish
33:25with Middle Eastern ingredients
33:27is something that I don't think many people would think to do,
33:29but you've done such a great job of that.
33:32Your dish looks simple,
33:34but it is epic.
33:36And what I like is the fact that you've got a good repertoire,
33:40we know you have,
33:41and you are now finally about to balance it
33:44with your techniques and your confidence.
33:47I am flabbergasted.
33:50You are...
33:51Oh, I can't kick that table.
33:53But you are.
33:54If I could jump over there, but I can't stand up,
33:56I can't give you a kiss, so I'm stuck here.
33:58But I'm telling you something.
33:59Yes!
34:00Yes!
34:01Yes!
34:02Baby, what?
34:03Jamie!
34:04Jamie!
34:05Jamie!
34:06Jamie.
34:07That is like one sophisticated, complex raw fish dish, mate.
34:13I think you should be so wrapped with what you've done here.
34:17The spice work is incredible,
34:19and I feel like it's all kind of anchored down with the fenugreek
34:23and also the saffron.
34:24Those two are just holding everything together.
34:27Along with that emulsion,
34:28I feel that provides the body for all the spices to do their work.
34:32I really loved that kind of smokiness of the black lime,
34:37which just permeates the whole dish.
34:39And there were so many beautiful textures along the ride as well.
34:43Dishes like this, mate, they don't just win immunity,
34:46they win the competition in my books.
34:48This is extreme cooking.
34:51Well done.
34:52Thanks, Jamie.
34:53Thank you very much.
34:54Well done, mate.
34:56Wow.
35:01That cook was so crazy,
35:03and I was literally down to the wire.
35:06There are wrists, and then there is making rough puff in the Qatar desert
35:16and serving it with, like, a savoury tea and bickies.
35:21This looks very intriguing.
35:25I just hope it's paid off.
35:27That moment, you've come to have restaurants.
35:28You've come to do and you're looking at the shop.
35:30No.
35:36What are you doing?
35:37Ah, all the way.
35:38You're looking at the shop.
35:47Sarah, what's your dish?
35:49I've made a beautiful lamb consomme,
35:50I've made a beautiful lamb consomme and then I've also done a date rough puff.
35:59Okay, well, what came over you to make rough puff pastry?
36:05It's the heat.
36:07I swear it's the heat.
36:08I was not thinking.
36:09Were you halfway through going, what am I doing?
36:11Only when Andy came over.
36:14I just weirdly reminded her that we were in the desert.
36:20Sarah, did your risk paid off?
36:48Totally.
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 with your consomme.
37:03Your consomme is balanced, seasoned, very meaty.
37:08So my respect to you.
37:09Amazing. Thank you.
37:09I just want to reiterate the madness of making puff in the middle of the desert and I can't believe it but you've got the layers and it is cooked so perfectly to the edge so it's definitely got those savoury notes.
37:24I love how you made that date paste savoury with the addition of the spices and you've seasoned that quite heavily.
37:31This is fantastic.
37:32This is fantastic.
37:33I love this little consomme.
37:35You've got so much beautiful clarity in that.
37:37I think you've done a really great job.
37:39I think you've done a really great job.
37:40Thanks.
37:42Hello.
37:43Stuffed lamb pita breads, date sauce with cardamom, eggplant, baba ganoush, and zucchini, and plum salmon.
37:56I love how much of that lamb you just rammed into the bread.
38:01The bread you did wonderfully and your spice work is phenomenal.
38:04Your date chutney, I love the spices in there, particularly the cardamom.
38:09I think it just screams kata.
38:12Yeah.
38:12But the eggplant dip is what kind of didn't go.
38:16The eggplant and the date together was just a bit of a clash.
38:21Hi, Lana.
38:22Hello.
38:23How are you?
38:24Fish curry, kaffir and kish sauce, and parsley and loomy oil.
38:29I thought that it was a beautiful sourness to that curry and I think the kaffir but also the kisk really like brought this dish to life for me.
38:37But I didn't love the bread.
38:39Unfortunately, I thought it was a bit doughy.
38:41Mm-hm.
38:42And it just didn't do the job that I wanted it to be.
38:45Hello.
38:46Hello.
38:47Hello.
38:48I'm going to add hamol with a zucchini and pickled plum seltzer and then a little aromatic broth and parsley oil.
38:55Fish and the black lime beautifully cooked and lovely combination.
39:00It's a very refreshing, clean tasting dish.
39:04And I love that broth.
39:06It's just so bright and then you get that little hit of chilli.
39:09It's just really weird how that flavour kind of licks around your palate.
39:12It's a very bewitching dish.
39:13So much.
39:14You deserve a bit of a...
39:15Oh, my God.
39:16I need that.
39:18No.
39:19No, I'm taking it.
39:20No, I'm taking it.
39:21No, I'm taking it.
39:22I'm trying to catch.
39:23Oh, shit.
39:24I'm ready.
39:25Oh, my God.
39:26Oh, my God.
39:27Oh.
39:32Benny.
39:33Hello, Ben.
39:34Hey, Ben.
39:35Pan-roasted hamol, braised aubergine, a saffron and kersh sauce with a little salad of zucchini and the pickled plums.
39:44Mmm.
39:45I'm not a bit of eggplant.
39:47Just a little bit of eggplant.
39:48Did I not eat your one?
39:49Yeah, just a little bit of eggplant.
39:50I'm sorry.
39:51I'm so sorry.
39:52I didn't.
39:53You've got two on your plate.
39:54I'm sorry.
39:55I'm sorry.
39:56I didn't.
39:57You've got two on your plate.
39:58I'm sorry.
39:59I'm sorry.
40:00I like eggplant.
40:01Ben, I think the kish sauce was revolutionary.
40:03The salad was textural.
40:05It was acidic because everything it needed to be.
40:08And the eggplant was like an absolute.
40:11Just a shame that the fish was a little over.
40:14Because I reckon if not, that could have been a top two dish, mate.
40:18I'm totally stunned the way you've managed to introduce the kersh.
40:24The kersh.
40:25The kersh.
40:26Kersh.
40:27Kersh.
40:28Kersh.
40:29Kersh.
40:30Kersh.
40:31Kersh.
40:32Kersh.
40:33Kersh.
40:34Kersh.
40:35Kersh.
40:36Kersh.
40:37Kersh.
40:38Kersh.
40:39Kersh.
40:40Kersh.
40:41Kersh.
40:42Kersh.
40:43Kersh.
40:44Kersh.
40:45Kersh.
40:46Kersh.
40:47Kersh.
40:48Kersh.
40:49Kersh.
40:50Kersh.
40:51Kersh.
40:52Kersh.
40:53Kersh.
40:54Kersh.
40:55Kersh.
40:56Kersh.
40:57Kersh.
40:58Kersh.
40:59Kersh.
41:00Kersh.
41:01Kersh.
41:02Kersh.
41:03Kersh.
41:04Kersh.
41:05Kersh.
41:06Kersh.
41:07Kersh.
41:08zucchini tabouleh
41:22snaz it's really clear to me that you're in your happy place when you're
41:26making meze your dukkah but that oil mix to have those beautiful fresh
41:32pistachios in there and that kind of that lovely earthy greenness coming
41:36through that then the saffron as well and it reminds me of the halva and the
41:40things that you find in the markets here I love your little flatbread with the
41:44lamb in it because I think everything on the plate has got quite a lot of acidity
41:49and salt in it and the richness of the lamb actually adds a bit of sweetness
41:54as well to the dish and you always just do a brilliant bread thank you I love
41:59the way you've converted the eggplant and the zucchini and with the introduction
42:05of the pickled plums I think that was very very special Ashley and very well
42:09balanced today I took some risks I definitely cooked a dish that's quite
42:21unlike anything I've cooked up to this point in the competition so I hope that
42:25the judges like this more kind of casual relaxed version of my food
42:30I don't know how much fun is this
42:37what have you been so I've pushed her more in a black lime sauce I'll show like a
42:42eggplant pickle zucchini and kaffir salad and the flamboyant I've put her more in a black lime sauce
42:49I'll show like a eggplant pickle zucchini and kefir salad and the flamboyant I've put her more in a black lime sauce
43:00I'll show like a eggplant pickle zucchini and kefir salad and the flatbread okay let's test it
43:15well I have a problem
43:42well done
43:45we cannot bang that table
43:49it's not strong enough otherwise I'll be jumping on top of that table
43:53Calum you are a star
43:56you've actually gave us a reflection of what really was in the mystery box
44:03with those delicious mix of spice your flatbread is impeccable it's well seasoned
44:08your zucchini with the pistachio well done to that and the fish
44:13you managed to cook it so precisely with the bun so you got my salute
44:18thanks Jesse really appreciate it thank you
44:20for you to be able to use all those ingredients that you are completely unfamiliar with with such clarity and expertise
44:27it just shows like you have got an amazing power and incredible skills I loved every single element on here
44:36it's just so delicious and that bread is one of the best breads we've had in the kitchen this season
44:42it's so crispy you should be incredibly proud of yourself
44:51this is very different from previous dishes that we've seen from you like even your savoury dishes
44:57they're not as like rustic and kind of all in as this one is
45:01like this is the food that I was hoping to get like you know in the restaurants of Qatar
45:08it's so fresh it is so alive and so many spikes in so many different places
45:15the achar is beautiful it's got this lovely hum of saffron
45:19the fish made is cooked so well and the bread
45:22the bread the bread the bread the bread
45:25so perfect like for that to be super crispy and to be able to like hold its structural integrity
45:31when mopping it all of that goodness up
45:33is exactly what the dish needed mate well done
45:35well done
45:37thank you
45:39thanks everyone
45:41that was so good
45:43what a scorcher of a start to our adventures in Qatar
45:55guys it's so so clear that the competition has never been more ferocious
46:00there were many dishes out there today that were a feast for the eyes the palate and the soul
46:06that said we did need to pick two winners and it wasn't an easy decision
46:11the cooks walking out of here with immunity today are
46:27Callum
46:33and Jamie
46:39huh
47:07That was absolutely outstanding.
47:09That is the kind of food that wins this competition and it's clear that you've got your eye on
47:14the prize.
47:15Well done mate.
47:17Congrats you two, you're both immune for the rest of the week.
47:29Everybody else not to worry because you've got another chance to win immunity tomorrow.
47:33And we'll be in another beautiful location.
47:41See you there.
47:42Good night.
47:43Good night.
47:44Good night.
47:45Good night.
47:46Good night.
47:47Good night.
47:48Today was a treat.
47:49Yeah, pretty special.
47:50So all of us too as well.
47:51All of us because that was memorable.
47:54Tomorrow night.
47:55Look at this.
47:56It's beautiful.
47:57It's beautiful.
47:58It's beautiful.
47:59It's beautiful.
48:00It's beautiful.
48:01And we'll be in another beautiful location.
48:02Look at this.
48:03With incredible inspiration.
48:05It's so beautiful.
48:07At their fingertips.
48:08It's so inspiring.
48:09I think locations can definitely reflect what's on your plate.
48:13Come on, let's go.
48:15Can they create a Doha degustation?
48:19Oh my God.
48:20I'm freaking out.
48:21Come on.
48:22Push, push, push.
48:23Yeah, I'm trying.
48:24I'm trying.
48:25Worthy of a Michelin star restaurant.
48:28This place is one of the most awarded restaurants around the Middle East.
48:37The Middle East.
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48:4150
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