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  • 7/8/2025
S17 E43 >>> https://dai.ly/x9mlh4c

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00:00How good is this view?
00:29It's amazing.
00:31It's just absolutely beautiful.
00:33It kind of gives you like a desert vibe without being in the desert.
00:37Yeah, exactly.
00:38I wonder what they've got in store for us today.
00:41Yeah.
00:42Hopefully a nice sit-down meal.
00:43Yeah, sit-down meal.
00:44Massage.
00:45Let's clap for me.
00:50Hello.
00:55They definitely haven't come to cook today, have they?
01:03Morning.
01:04Morning.
01:05Not a bad place to start the day, eh?
01:07No.
01:08We've got to go with this.
01:10Behind us is the Museum of Islamic Art.
01:15Now, not only is this museum known for its history and heritage, but a restaurant that
01:20is creating masterpieces of its own.
01:23I'm talking about the stunning Edam.
01:27Aw.
01:28Yeah.
01:29Created by legendary Michelin-starred chef Alain Ducasse.
01:34Edam has been setting the bar for innovative cuisine in Doha for over a decade.
01:40And you, lucky you lot, you'll be getting the chance to cook in there for Immunity.
01:54Sarah, you're loving Qatar at the moment?
01:56I really am.
01:57I think it's so beautiful.
01:59You know, the buildings are so modern, but have that kind of, you know, old world charm
02:03as well.
02:05Really, like, understated and beautiful and really nice.
02:08You like Jean-Christophe.
02:10So, guys, I did say yesterday, more to come.
02:18And today, you are going to be cooking in one of the most awarded restaurants around
02:26the Middle East.
02:27Oh, wow.
02:29You are so, and I mean, so fortunate.
02:32My dream is to have a Michelin star and to be cooking in a Michelin star restaurant.
02:37I feel like these kind of experiences don't come along for many people.
02:42To have that opportunity today, I feel overwhelmed and really, really excited.
02:48Wow.
02:49For this challenge, you'll be cooking up a delicious degustation style menu at Edam inspired by Doha.
02:56Oh!
02:57That's cool.
02:58Okay.
02:59We're giving you 90 minutes each.
03:02There will be a staggered start.
03:04Okay.
03:05So your dishes will be sent out to us one after another.
03:09You'll be allocated a course and you'll be making a plate for each of us.
03:14Oh!
03:15Oh!
03:16All righty.
03:17Let's decide who's doing what course now.
03:21All right.
03:22So once you've got your numbers, just get into order.
03:25Five.
03:26I'm two.
03:27I'm three.
03:28Woo!
03:29In this degustation menu, I'm going first.
03:32Degustation, it's an elegant menu.
03:35Especially when we're cooking in a Michelin star restaurant.
03:38That freaks me out.
03:39Pressure's on.
03:40So that means, Shnez, Alana, Ben, Dipinder, you're on Savory.
03:45Okay.
03:46Yeah.
03:47Got it.
03:48And Sarah and Laura, you're on Sweeties.
03:51Nice.
03:54Now, if cooking at Edam wasn't exciting enough, we're giving you the entire day to get out there
04:00amongst it and be inspired by Doha.
04:03Yes!
04:04Oh, it's awesome.
04:05Focus.
04:06Explore.
04:07Use all your senses.
04:08Really take it in.
04:10This is a fantastic opportunity for you to showcase the architecture, the culture, the
04:16cuisine, the energy of Qatar's capital city.
04:20We want to be as in awe of your dishes as we are this city.
04:23Oh, so excited.
04:24Oh, yeah.
04:25It's going to be fantastic.
04:27Awesome.
04:28All righty.
04:29Go forth.
04:30We'll meet you back here tomorrow.
04:31Make sure you are ready and raring to go.
04:34Cheers.
04:35Cheers.
04:36Wow.
04:37It's going to be wicked.
04:38Let's go and explore.
04:39Hooray.
04:40Can't do Nath.
04:41Yeah.
04:42I love you.
04:43I love you.
04:44To the steps, Aja.
04:45What's that?
04:46Yeah.
04:47I love you.
04:48I love you.
04:49I love you.
04:50I love you.
04:52I love you.
04:54I love you.
04:55Maybe I love you.
04:56It's a beautiful fish.
04:57Some kind of tile.
04:58Yeah.
04:59Beautiful.
05:00this is all individual like tile work yeah like mosaic really beautiful it's
05:07so inspiring actually I think what I'm looking for is tradition and that's what
05:12I want to be inspired by when I'm walking through the spice market the
05:16color of the spices is so unique like I'm just mesmerized everywhere I look
05:25this incredible architecture this is pretty amazing there's the smell of the beautiful
05:31spices and food absolutely loving exploring and I'm already getting so much inspiration from just
05:39being here I think locations can absolutely inspire cooking when you see the colors the
05:50shapes or monuments can definitely reflect what's on your plate I'm a first course I'm
05:56going to look for something fresh something that's going to fit the Michelin star kitchen
06:02I'm running oh my goodness what all these goodies let's get shopping oh my god
06:08here I am in top eight and I'm cooking in a Michelin star kitchen I mean it's
06:38Come on! Can you believe it? I mean, I just want my mum to see this. This place is phenomenal.
06:43So as a first course, I really wanted to be kind of quite light and elegant and kind of aromatic as well.
06:51I was pretty much just inspired by every single site I got to, but as soon as I walked to the fish market, I knew that's my place.
06:58And that place just had every colour in the world you could imagine. Lots of green, lots of white, very vibrant, very fresh.
07:04So today I'm making a dish and I'm calling it fish market. So I'll have a sea bass crudo, poached baby squid noodles. I have cucumber and mint consomme.
07:16Today I need to be careful not to overdo it like I always do.
07:21My style of cooking is rustic and generous. And I think today I wanted to kind of push myself and go more elevated.
07:29And that's what I want to do today to impress the judges.
07:32OK.
07:37Have a go at this place. It's just on another level, isn't it? This is pretty special.
07:42Yeah, it's very arresting, this building.
07:44I feel like this is where they're definitely going to feel the weight of this challenge.
07:47Yeah. I'm keen to see what's resonated with them.
07:50Yeah.
07:50I'm really excited to see whether they've been inspired by something as ephemeral as a cultural sensibility
07:55or something more tangible like a piece of architecture.
07:59I guarantee we'll get great food because we're at that stage of the competition where, I'm going to put it out there,
08:04these are the best cooks I've seen in this competition, you know?
08:07But the challenge here is who can convey that inspiration?
08:10Yeah.
08:10Who can convey that in a really smart and savvy way and put that on a plate that we are going to remember
08:16and they will remember for a very, very long time.
08:20That's what it's going to take to an immunity today and it is big time now.
08:23Where was that pantry?
08:32Look at the size of that stove.
08:38Alana, your 90 minutes starts now.
08:40Allez, allez! Allez, Alana!
08:46Alana, how are you?
08:57I'm well.
08:57What is your source of inspiration today?
09:00My inspiration is the amphitheatre at the Katara Cultural Village.
09:04You know, amphitheatres may kind of open up and have these, you know, shows and theatre and performances in there.
09:10So my idea is that I'm going to have this beautiful smoked eel cream sort of enveloping all these beautiful little touches underneath.
09:19Surprises.
09:19Little surprises underneath.
09:20So you're kind of wanting a little surprise performance on our palates?
09:25It is.
09:25It's a little surprise performance on your palates.
09:27That's exactly what it is going to be.
09:30Today I'm cooking smoked eel cream with a muhumara jam and crispy chicken skin.
09:34The muhumara jam and the little pickled jujube, they are the little surprises underneath.
09:40A lot to get done in a very short amount of time.
09:43What are the spoons?
09:59Oh, yeah.
10:00Okay, I wish I saw that earlier.
10:03Ben, your 90 minutes starts now, mate.
10:06So far, I already took the fillets of the fish.
10:11For my seabaskruder, I started the little, the broth or stock.
10:15So I'm going to use this to lightly poach my squid noodles.
10:18I'm also working on my green consomme.
10:20So I want this broth to be kind of super green and vibrant.
10:22This dish is the first dish and it's going to set the tone for the whole menu.
10:26So I'm thinking, how do I make this dish fit for this restaurant?
10:30Using the flavours of Doha, I need to elevate everything.
10:34This dish should be very vibrant.
10:37Like, when you walk into that fish market, you get all the colours.
10:40Lots of green, lots of white.
10:42I'm going to add lemon gel and I'm going to use the saffron as a little lovely oil emulsion to go around.
10:48And that's going to warm it up and make it super delicious.
10:51And also I have some fresh bits and pieces there.
10:53I feel good.
10:54There's so much to do.
10:55I feel like I'm doing this again.
10:57I'm doing too many things.
10:58I'm going to get on the cleaning my squid now.
11:01Look how delicious this looks.
11:04All right, let's go.
11:08Spending some time in Doha, you know, there's just this sort of little journey you go on walking through the streets.
11:13And that's what I think I want to replicate today.
11:15Today I'm making a braised octopus with camel lardot, red pepper jus and curry oil.
11:20Yesterday I went to the Katara Cultural Village and walking down the red streets there with these beautiful shade cloths over the top.
11:25I just was really inspired to make this dish.
11:27I'm going to use octopus to emulate that walkway and some little camel lardot to sit over the top of the sails and the potatoes will kind of be the building.
11:36I'm going to flip it straight on this.
11:38First thing I've done is to get the octopus on, get that cooking.
11:39That takes about an hour.
11:40Quite a big octopus.
11:41I'm toasting spices to make my own curry powder now.
11:44To win today, I think you've got an hour to absolutely everything.
11:47There's nowhere to hide.
11:47Simple as that.
11:50Which one is this?
11:51This one is already on.
11:54I have, like, everything to do and zero time.
11:57Jellies in the fridge.
11:58Pretty happy with that.
11:59I need to finish my saffron oil and I also need to finish my consumer.
12:03So, really, really need to punch on.
12:06My stock is strained and it's ready for the noodles to be poached.
12:09And I'm still slicing my noodles.
12:13I'm literally focusing and kind of going one by one, one by one, taking my time because I know this is going to be the crucial element on my plate.
12:22Oh, Schneeze.
12:23Schneeze, how are you?
12:25I still have so much to do.
12:27Okay, so you've got ten minutes left.
12:30Oh, my gosh, not enough time.
12:32Ten minutes have gone.
12:33I'm actually dying on the inside.
12:36Nothing is finished.
12:37You look a little bit stressed.
12:38I am, actually, because I didn't realise time and I still need to cook my squid noodles.
12:42I'm really behind.
12:43At this point, I'm really not sure how I'm going to make four perfect plates.
12:47Oh, my God.
12:48Let's go.
12:49Oh, my God.
12:50Oh, my God.
13:02Ten minutes to go and I'm still prepping all my elements for my sea bass fruto, poached baby squid noodles and cucumber and mint consomme.
13:11I haven't even plated a single thing on those plates and I need four perfect plates.
13:17So I'm really, really struggling here.
13:19Oh, my God.
13:20I'm so behind.
13:21I need to poach these noodles.
13:24To poach my noodles, I quickly bring temperature off my broth to 65 degrees and I'm poaching my noodles in it for a minute and a half.
13:31I taste it.
13:33It's perfect.
13:34Now I need to finish up the consomme because that's going to be sitting all around my dish and it needs to be perfect.
13:45Beautiful.
13:46Check the octopus.
13:47It's looking good.
13:48Now I need to start working on the red pepper jus.
13:50Today I'm making a braised octopus with camel ladle, red pepper jus and curry oil.
13:54I'm planning to mimic the sort of red street with this red jus on top, the piece of octopus and these sails with this camel ladle, which is basically cured of camel meat.
14:05Spending some time in Doha has let me experience some great ingredients and some great spices.
14:09I'm trying to sort of mimic those flavours and those thoughts into this dish.
14:13This is a Michelin-starred kitchen, probably the nicest kitchen I've ever cooked in.
14:17I haven't been cooking professionally for a couple of years.
14:20Family life versus restaurant life, you know, the two things don't exactly line up.
14:23Now I'm running a software business so I can spend more time with my two girls.
14:28Right, I need to get that boiling.
14:30I really miss the excitement and the thrill of cooking in a kitchen.
14:35Look at the colour of it, it's beautiful.
14:37The opportunity to come back, it's like having a second chance at a once in a lifetime thing.
14:42And also, I don't want to disappoint my children who are so excited about me being here.
14:51Hello.
14:51Are we travelling?
14:52Yeah, well, well, look at the colour of it.
14:54It's pretty, really nice.
14:55So it's all about visuals and colour, especially for you?
14:57It's important, but obviously flavour is top.
15:00It's got to taste amazing.
15:01So what is the main protein?
15:03Main protein, not octopus.
15:04Right, and how are you going to be cooking your octopus?
15:06So I'm raising it in its own juice, so big octopus will probably take all my scenario to cook.
15:10So you don't want the octopus to be too chewy, yeah?
15:12Definitely not chewy, but definitely not mushy.
15:13So it's not the easiest protein to get looking immaculate.
15:18I feel like there's going to have to be a lot of finesse in the cooking of the octopus just to get it to a place where it's fitting for that dining room.
15:29Yeah.
15:31Good luck, mate.
15:31Cheers.
15:32Good luck, mate.
15:32Thanks.
15:33If the octopus isn't perfect, I've got no chance of winning.
15:35I think it's simple as that.
15:37Schneze, we need those plates leaving the past in one minute.
15:40Come on, let's go.
15:41I'm feeling really frazzled.
15:44I'm really feeling like a little bit of panic mode here.
15:46Oh, my God.
15:47Pull my cucumbers out.
15:48I kind of swirl them a little bit so they look delicate.
15:52I plate my C-bar scruder around my cucumbers.
15:56Then my squid noodles in the middle.
15:59I pipe some beautiful lemon gel around.
16:03And the other fresh garnishes.
16:05And I finish it off with a beautiful broth.
16:08And I'm dropping that saffron oil on top of it.
16:10Schneze, your time is up.
16:12We'll see you outside at the tasting table.
16:14All right.
16:14Good luck.
16:15I'm absolutely exhausted.
16:18It was a mad house.
16:26But I'm pretty happy with my dish now.
16:29Hello, Schneze.
16:31Wow.
16:32It definitely reflects that market.
16:35It's fresh.
16:36It's colourful.
16:37It's beautiful.
16:38It's a seafood.
16:38So I hope they're going to like it.
16:41Schneze, you were inspired by that stunning fish market.
16:44What's your dish?
16:46So my dish is actual fish market.
16:49So there is a Sibas crudo, lightly poached squid noodles.
16:52And also cucumber and mint consomme.
16:54There's also lemon gel.
16:56And I have a touch of saffron oil as well.
17:00Schneze, you might have been pushed for time, but this looks incredible.
17:03Does it?
17:03It matches your outfit.
17:06We're going to taste it.
17:08Thank you so much.
17:11I mean, just the presentation is sublime.
17:14I mean, it's so attractive.
17:16I can't wait to test it.
17:18It's very fine dining.
17:18This is my first time trying one of these little guys.
17:29A blink blossom.
17:31Oh, they're so delicious.
17:38I'm so happy right now.
17:40I feel like a little mermaid swimming through a sea garden.
17:44Look at me like a little mermaid.
17:47It's just such an elegant dish to start off with and very befitting of Iram.
17:54Every mouthful was a little surprise pop in my mouth.
17:57From the beautifully, perfectly poached squid noodles to the tiny little cubes of sea bass.
18:05Everything was just so melt in your mouth.
18:07And then there was just that gorgeous crunch from the cucumber.
18:11So fresh, so inviting.
18:13I kind of didn't want it to stop.
18:14And I think that's also what the first dish in a degustation should do.
18:18Make you want more.
18:19Yes, yes, yes, absolutely.
18:20This is a symphony of the sea.
18:24It's fresh, it's light, it's powerful, and it's super well done.
18:39Four minutes.
18:40Four more minutes.
18:42Dependo, welcome to the kitchen.
18:43Your 90 minutes starts now.
18:45Oh, my God.
18:46I'm going to run.
18:47What was I doing?
18:48I am definitely feeling under the pump right now.
18:51Seeing Snezhe leave made me put the, you know, the pedal down.
18:55So I've got my beautiful smoked eel cream.
18:56It's tasting really delicious, so I'm really happy with that.
18:59My chicken skin's in the oven.
19:00I'm on to my muhammara at the moment.
19:03My muhammara getting beautifully and jammy,
19:05and it has that lovely sweet capsicum flavour as well.
19:09This is a great second course.
19:11For me, a second course is really that perfect entree to have,
19:14fleeting into your sort of bigger, you know, more meatier style mains.
19:18Alana, we want your four perfect plates to leave the pass in one minute.
19:23Go, Alana.
19:24I've got my chicken skins out of the oven.
19:27They're beautiful and crispy.
19:30To plate up, I add a little scoop of the muhammara jam
19:33on the bottom of the plate.
19:34Then I top that with the pickled jujube,
19:39a little crumble of those roasted walnuts
19:41that'll sit underneath the smoked eel cream
19:46that I've siphoning on top of that.
19:50Then on top, the last little finishing touch
19:52is that crispy chicken skin with the bay leaf sitar.
19:58Alana, your time's up.
20:00We'll see you at the tasting table.
20:01OK.
20:08Hi, Alana.
20:09Hey, Alana.
20:09Here we go.
20:10Here we go, Alana.
20:11Oh, wow.
20:12I see you, Sophia.
20:14Thank you so much.
20:16There we go.
20:17Wow.
20:18OK.
20:21Alana, your inspiration was the amphitheatre.
20:24Yes.
20:24So tell us what your dish is.
20:26So it is smoked eel cream with muhammara
20:29and a bay leaf sitar chicken skin.
20:32OK.
20:34Thank you so much, Alana.
20:35We're going to taste your dish now.
20:36Enjoy.
20:36Well done.
20:37Her whole idea was about something that has a shell
20:41and then when you go inside it,
20:44there's all these layers and it comes alive.
20:46Long bow for me, guys.
20:47Long, very long bow.
20:49Really?
20:49I'm just not picking up what she was putting down.
21:07So the surprise inside was definitely that muhammara.
21:16It was super powerful.
21:19Although the smoked eel cream was lovely,
21:22it just didn't really stand a chance
21:24against how powerful that muhammara was.
21:27We're in such a luxurious setting
21:29and everything was quite like, whoa, in this bowl.
21:33That muhammara is definitely the dominant flavour.
21:38I really thought there was going to be
21:39a lot more of that eel in there,
21:42but I did love the chicken skin.
21:45She did a wonderful job of making that super crispy.
21:48If I have to compare with the first dish,
21:51it looks like this one is missing a bit of ooh-la-la.
21:54Mm.
22:02Use an extra pair of hands today, that's for sure.
22:04I feel like Doha is kind of like a melting pot
22:07of so many different cultures and cuisines
22:09and that's exactly what I'm channelling today.
22:13I got inspired by the spice market, loved the vibe there.
22:16I've never been to a market like that before.
22:18I'm thinking of a dish like biryani,
22:20which uses spices in so many different ways
22:22and I think that would be a perfect celebration
22:25of those spices that I saw in the spice market.
22:30As much as India is known for its biryani,
22:32it actually is a dish that travels
22:34from the Middle East to India,
22:35so I think it's a perfect dish
22:36to create for the judges today.
22:38Being in this beautiful city,
22:40I'm drawing inspiration from the two beautiful cultures,
22:43the Middle East as well as the Indian culture,
22:44using all these spices.
22:45I'm trying to get everything done.
23:00So we've got the red pepper juro juicing,
23:03taters poach,
23:04and then cut everything up and get it on the plate.
23:06Time is running out fast.
23:08Time for me to take a look at this octopus.
23:10It's full on, man.
23:10I've definitely taken a risk today with this dish.
23:15The octopus is not easy to cook.
23:17I don't have time to do anything else if it hasn't worked.
23:21Everything is riding on this.
23:24Push your fingers.
23:24Push your fingers.
23:4012 minutes to go in this degustation challenge.
23:45The cook on the octopus has to be perfect
23:46in order to have a chance at immunity today.
23:49I can feel with my fingers
23:51that it's feeling pretty good,
23:52pretty well cooked.
23:55I slice it.
24:00Taste it.
24:03So happy.
24:04I think it's going to be a winner here.
24:07I'm just going to let it rest in the juices a bit
24:08so it doesn't dry up,
24:09and then let it cool down a bit
24:10before I finish it on the hibachi.
24:12Time is running out fast,
24:13so I need to get everything unsorted
24:15or it's not going to be on the plate.
24:16Simple as that.
24:20Sarah, welcome.
24:21You are course five,
24:23our first sweet course.
24:24Your 90 minutes starts now.
24:26Okay.
24:26Come on, let's go.
24:36Honestly, this is the most incredible feeling
24:39to be cooking in a darn kitchen,
24:41but I have to say it's making me very nervous
24:44because I definitely want to do a really good job today.
24:48I fell in love with the National Museum,
24:51the Desert Rose.
24:53So the shape of the Desert Rose is absolutely gorgeous.
24:56It's very grand and it has this beautiful disc
24:59that really showcased the architecture of the place.
25:02It feels kind of powerful,
25:04but very feminine at the same time.
25:08Oh, that is super hot.
25:09My idea is to replicate the essence of the Desert Rose,
25:14not only the structure,
25:15but also from things that you would get in a cheese platter,
25:18but turned into sort of a salty, sweet version of that
25:22that'll bridge from savoury to dessert.
25:24So basically the base of my dish
25:26is going to be the akubakora compote,
25:29the little apricot things.
25:31Okay.
25:32Then I'm going to layer on a namlaka,
25:34so like a chocolate layer over top,
25:37and then I'm going to add on top my camel milk mousse.
25:41Just everything you would find in the desert,
25:43and I'm turning that into a beautiful sculpture
25:45that is the Desert Rose.
25:48It's going to be very tough to do in 90 minutes,
25:50but I think most of all, I really need to finesse this,
25:52so I think that's going to be the hardest part.
25:58Oh, my God, there's saffron.
26:01Depinda.
26:02Hello, guys.
26:02How are you going?
26:03Yeah, good. How are you guys?
26:04Tell us what you took your inspiration from
26:06and what's your dish.
26:07So I took inspiration from the spice market at Sukwa Kif.
26:10I am going to do a layered chicken biryani, right there,
26:14and I've got the salad.
26:15How are you going to make biryani, like,
26:18appropriate for where we are?
26:23I'm going to try and make it finesse,
26:25but at the same time,
26:26I promise to deliver with flavour.
26:28That is your challenge today, is like...
26:30I agree.
26:31How do you make biryani fit in a degustation menu?
26:35Because if you could achieve this with finesse and class,
26:39it would be an absolute game changer.
26:40Yeah, I hope so.
26:41I hope so.
26:42I'm aiming for that today.
26:43Okay, make it elegant.
26:44Yes, thank you. Appreciate it.
26:46Are you done with this, Dave?
26:48Yeah, it's done.
26:53Ben, you've got one minute.
26:55Perfectly good.
26:57I'm starting to plate up.
26:58I'm really happy with the cook on the octopus.
27:01Is that how the judges like it?
27:03I don't know.
27:03But the red octopus looks great on the plate.
27:07The jus on top just falling off the sides
27:08and being held by the yoghurt,
27:09just like the street.
27:10I'm really happy with how this looks.
27:14Put these triangles of the camel lard over each of the pieces of octopus.
27:17I give it a quick blowtorch.
27:22It starts to melt.
27:23It looks translucent.
27:24It really takes me back to that street with the sails above.
27:27Perfect.
27:28The colours are there.
27:29The shapes are there.
27:30And I hope I've nailed it.
27:33Ben, your time is up.
27:34We'll see you in the dining room.
27:35Good luck.
27:36Let's go.
27:50Betty.
27:50Hi, Ben.
27:51Hi.
27:51How's it going, Ben?
27:52Whoa.
27:53Looks like you've been working hard.
27:55Uh, yeah.
27:56Oh, my goodness.
27:58So, if this was course three on a Digger Station menu,
28:03what would the dish name be?
28:05The dish name would be charred octopus with red pepper jus,
28:09camel lard-o, and curry potato.
28:12How's the cook on that octopus?
28:14It's... I'm really happy with the octopus.
28:16It's not a way people normally cook it,
28:17but that's how I like octopus.
28:18I hope you do as well.
28:19Righto, mate.
28:20I'm looking forward to digging into this one.
28:21Yeah, let's try.
28:21Absolutely.
28:22Thanks, guys.
28:22Thank you, Ben.
28:25This is looking delicious.
28:26I'm getting a visual representation.
28:30Even looking at that photo there,
28:33just how he's cut that camel lard-o...
28:35Yeah.
28:35..into, like, sail shapes,
28:37and then also that beautiful red pepper sauce
28:40is just stained over that octopus.
28:42I'm picking up what he's putting down.
28:43Mmm.
28:44I think it looks stunning.
28:45And it smells terrific.
28:47It smells so good.
28:48Let's hope it tastes as good as it looks.
28:49Yeah.
28:49Yeah.
28:49OK, I am loving what's going on here.
29:08The octopus is cooked so perfectly.
29:14Like, just has the tiniest bit of bite,
29:17but is so beautiful and succulent
29:20and has the most light whisper of smoke.
29:22I'm so impressed by that.
29:24The red pepper sauce versus the yoghurt
29:26was a great play,
29:28because that red pepper sauce is quite sweet
29:30and really vibrant,
29:31but then the yoghurt just gives it this beautiful fat
29:34but also acidity
29:35that went with every single component on the dish.
29:37For me, it is worth it.
29:41Mmm.
29:41Yeah.
29:43The way he has cooked that oki
29:46is probably one of the best examples I've ever tasted.
29:49It is sensational.
29:52Like, buttery, but still a bite to it.
29:55The smokiness of the curry leaves,
29:56the crispiness of them
29:57against the buttery, smoky lardot.
30:00I just think everything belongs on the plate,
30:03and I think it's one of his best cooks.
30:04Mmm.
30:05Ben has done a fantastic job.
30:07Yeah.
30:08Oh!
30:09Very self-controlled.
30:10Guys, we're only in course three.
30:12I'm so anxious about how we're going to judge this.
30:14Anxious?
30:14I'm excited.
30:15Yeah.
30:16Mmm.
30:17You don't mind, do you?
30:17You can have a course, yeah.
30:19Save yourself.
30:19Save yourself for the next one.
30:20It might be hearty.
30:21Okay, this is going to be cooking until the last minute.
30:28Three out of four of my elements are done for the biryani.
30:31I'm feeling really good with all of my elements at the moment.
30:33The chicken tastes amazing.
30:35The rice is so fragrant.
30:36The saloon's coming together.
30:38The rice is already in the fridge chilling.
30:40I want to make sure I pack this biryani full of flavour.
30:44It's looking good.
30:45In terms of the course number, I have number four, so it's the last savoury course, which
30:50is technically like the heaviest course.
30:52You want them to be like satisfied and it kind of ties it all together.
30:56So I'm hoping biryani does just that.
31:00Biryani is usually like a massive plate of food because it's not used to being really elegant.
31:06I kind of have to really think about my plating and not let them down.
31:09This biryani, it needs to be a dish fitted for a degustation menu.
31:13Stressed.
31:14I'm feeling stressed.
31:17Laura, welcome.
31:18Your final cook, your 90 minutes starts now.
31:21Oh my gosh.
31:23Two minutes to pinda.
31:24Got it.
31:25Yep.
31:26To plate up this biryani, I'm going to do it in a layered structure to make it look elegant.
31:31I start with placing a mould in the centre.
31:34I add some rice, some of that fried onions, some herbs, some of that biryani masala.
31:40I layer it with some chicken.
31:42Yep, yep, yep.
31:43I top it off with some more rice and I lift off the mould.
31:47Yes!
31:48I've definitely translated the spice market onto my plate today.
31:51I've used spices in every single element, so I think it's a perfect celebration of spice.
31:56Dipinda, your plates are leaving the past now.
31:59I'll see you in the dining room.
32:00Hi, dipinda.
32:07Hey guys.
32:08Hey, dipinda.
32:08Dipinda, how are you?
32:17Dipinda.
32:17Hey guys.
32:18Hello.
32:19Hello.
32:19You're inspired by the spice stores at Soomwa Keefe, so tell us what you've made today.
32:26So I've made a laid chicken biryani with a salad, and then I've got a mint and a pomegranate raita.
32:38And do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu?
32:49Do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu?
33:04I think so, yes, because it's like, it's satisfying.
33:09Well, we look forward to tasting the spice market in this dish.
33:13Thanks, Degayna. Enjoy.
33:14Cheers, Degayna.
33:14Thank you, Degayna, thank you.
33:19It's not screaming fine dining for me.
33:25No, not even remotely.
33:27There has to be consideration as to how it fits amongst all the other dishes, and compared to what we've seen so far, it's definitely sitting out as a clanger.
33:35Yep.
33:35I am going to say it's delicious, because it is.
33:53Taking the inspiration from the spice market and putting it into this dish, that box is well and truly tipped.
34:00But I just feel like it doesn't belong here.
34:06It doesn't belong here, and I wanted it to so bad.
34:11In a fine dining setting, the main course before dessert needs to be an absolute showstopper.
34:18Yeah.
34:19I think she's kind of excluded herself from winning immunity as a result of that.
34:23Yeah.
34:23Despite it being delicious.
34:24Yeah.
34:30I'm going all right at the moment, but the time is definitely flying.
34:34I've got a lot I want to get through still, but there's a lot of highly technical elements here, so I also need to be really precise as well.
34:44My idea is that it should look a little bit like the National Museum for Desert Rose, and it will be a savoury sweet bridging course with a dessert kind of based around a cheese platter.
34:5520 minutes, shit, that went so quickly.
34:59I have finished my date and olive compote and finishing off my chocolate, blue cheese, namlaka.
35:08And I'm working on my creme pats, so this is chamomile milk, and I'm steeping it with the Turkish bread.
35:13But I am experimenting a bit with my ratios, trying to increase the fat levels in this, because chamomile milk has a lot less fat than what a regular cow's milk would.
35:25God, I'm going to be able to do this.
35:28I'm just not really happy with the consistency of this one.
35:32Oh.
35:32I don't have time to experiment further.
35:36I'm already behind.
35:37I need to get it chilling, ready to serve.
35:39The pressure, I'm feeling it.
35:41Come on, Toddy.
35:44Please work.
35:52Oh, my God.
35:55Hold that thought, Andy.
36:04I went to the gym this morning.
36:07Settle down.
36:07How was that inspiration, like, through the roof or what?
36:12Oh, pretty incredible.
36:13Yeah?
36:13Like, so much to see.
36:14It actually really made my job quite hard.
36:16What'd you zone in on?
36:17The Golden Mosque in Katara Cultural Centre.
36:21Yeah.
36:21Yeah, it's just like, I think for a place that's like so sacred and holy and everything's quite neutral, and then to have this like incredible gold mosque just like sticking out, I was just so drawn to it.
36:31How is that going to translate to your dish?
36:35So I'm going to make a golden mosque with...
36:38Sorry, what?
36:39Anyone?
36:40One more time?
36:41I'm going to make a golden mosque...
36:43Okay.
36:44...with golden tiles.
36:46So basically once the dish hits the table, all you're going to see is golden tiles, and the dessert is hidden inside of that.
36:51Right.
36:51That sounds like a lot of work.
36:53Yeah, it's so much work.
36:54What's the dish made up of?
36:56Pistachio financier, some stewed blood orange, fresh blood orange, carrot tea gelato on top, and then you're going to have the honey golden tuiles covering the whole dish.
37:06Wow.
37:07Yeah.
37:08I'm going really conceptual.
37:10How many tiles have you got to do?
37:11So I think that each dish may need 15 tiles, and that means I need to make 60 tiles.
37:1660 tiles?
37:17Yeah, that's a lot of tiles.
37:1960 tiles?
37:20Yeah.
37:21Oh my God, I regret all my decisions right now so much.
37:25Bye.
37:30Sarah, how's it travelling?
37:31Um, I, um, I have run out of time.
37:34Run out of time?
37:35Yeah.
37:36Literally.
37:36Like, you've got six and a half minutes to go.
37:39Are we getting any desserts?
37:40Oh my God.
37:42Nah.
37:44It's not frozen enough.
37:46Shit.
37:47I don't really have a dessert.
37:49I've let the wheels fall off the wagon.
37:51You need to think about what you can actually achieve in these three minutes.
37:55Ponce.
37:57I'm definitely panicking.
37:58Is that the second element?
38:00Yeah.
38:00Is there anything else going on the plate?
38:02I don't know.
38:03It's like ice cream.
38:05The twill's not set.
38:07Yeah.
38:07This is a very horrible feeling right now.
38:12You've got a minute 40.
38:13What can I do?
38:14I've got nothing.
38:15Grab your aprons and try these delicious MasterChef approved recipes on 10.
38:28I haven't got anything.
38:36Shit.
38:37You've got a minute 40.
38:39What can I do?
38:41I've got nothing.
38:42Yeah.
38:43Shit.
38:44It's not going to happen.
38:45It's the worst feeling to see a dish that could be so amazing and not have a finished plate.
38:5260 seconds, Sarah.
38:54Thankfully, I've got a few twills that are ready to go.
38:57All right.
38:58I've got my date and olive chutney.
39:02I've got my namlaka.
39:04I've got my twills.
39:05But I'm worried.
39:06It won't be balanced.
39:07Sarah, you've got 20 seconds.
39:09Okay.
39:09I just...
39:10Something to sprinkle.
39:1310 seconds.
39:145, 4, 3, 2, 1.
39:25What?
39:26Oh, God.
39:26Time's up, Sarah.
39:27I'm so sorry.
39:28Oh, my God.
39:29No.
39:30What the hell?
39:31Shit.
39:34Goddamn.
39:37Oh.
39:38That's stressing me out so much now.
39:39Like, I need to motor.
39:42I'm sure it's going to taste delicious.
39:45Today, I want to create a dessert that is completely covered with golden tiles.
39:51I am so inspired by the golden tiles of the Golden Mosque.
39:56Shit, I don't know if they're going to get 60 tiles.
39:58I think I'd take that all back.
40:00These golden tiles are taking me so long to make.
40:04But without these tiles, I do not have the concept.
40:06And this dish is all about a visual concept.
40:10I just need to get one batch in the oven.
40:12It is what it is.
40:13So, what's that?
40:14Oh, yeah.
40:14Maybe 10 each.
40:16If they're lucky.
40:18I don't know if I can give them that many twills.
40:21I've definitely sacrificed that to make sure I've got enough time to plate.
40:23And I think that's the smartest decision here.
40:25It will definitely still scream of gold.
40:27It's going to look exactly how it wants to be.
40:28Maybe a few little less tiles.
40:31Twill.
40:31Done.
40:32I feel devastated walking up to the judges with a dish that I know has not hit the mark.
40:41I'm sorry.
40:42Sarah.
40:43I'm sorry.
40:43Oh, Sarah.
40:44I'm sorry.
40:45Oh, please.
40:47I feel frustrated that I haven't served a dish that I'm proud of serving in such a grand
40:53beautiful restaurant like Adam.
40:57Sarah, what was your inspiration?
40:59So, my inspiration was the National Museum, the Desert Rose.
41:03So, I wanted it to be a bridging course, so I did that play on a cheese plate.
41:08So, on the base, we have that aku, bakora and olive chutney.
41:13And then we have the namlaka, which is a blue cheese and sheep's cheese chocolate.
41:19And then we have our tuil on top.
41:24So, where did it go wrong?
41:26I think it was everything.
41:28It's this restaurant.
41:29It's grand.
41:30It's beautiful.
41:30It's an incredible kitchen and, yeah, just, yeah, pretty disappointed.
41:37Yeah.
41:39Don't make me cry.
41:41Sarah, we're all heartbroken for you.
41:44It was a tough cook.
41:45Yeah, it was.
41:46But I'm tasting it.
41:47Thanks.
41:47Thanks, Sarah.
41:48Thank you so much, Tom.
41:50A little shame, mate.
41:51Yeah, pressure can do, like, crazy things to people at different times.
41:55And, unfortunately, it wasn't her day, so I feel so sorry for her.
41:58Shall we try what made it on the plate?
41:59Yeah.
42:00That's strong.
42:08Whoa.
42:09Whoa.
42:10Oh.
42:14That's intense.
42:17That does not taste how it looks.
42:19You know, Sarah, she's at this stage in her career and her skill set where she can actually
42:28come up with a dish idea conceptually and it translates really well.
42:32And most of the time she's so solid, but today she just pushed it way too far.
42:38There's so many hardcore flavours on the plate.
42:42They are such intense flavours.
42:44Like, I could literally eat just tiniest dot of that mousse on the outside.
42:49It was so intense with the blue cheese.
42:50It was so intense with the blue cheese and then the bitter almonds on top, again, another
42:55intense flavour.
42:56I can actually see where this was going, but it was like she needed to take it way to the
43:02other end of the spectrum in terms of how much she had of those really intense ingredients.
43:05I really love the concept.
43:07I love the idea of the bridging course.
43:09She's such an intelligent cook, but I think this time she did get into her own head.
43:14When you look at this dish, yeah, you can see someone is quite genius behind it.
43:19I mean, if she managed to nail this, not just visually, textures, but also the balance of
43:26acidity, saltiness, sweetness, and so on, she would have been probably producing the best
43:31cheese course, including chocolate, in the Michigan Silverstone.
43:35But sadly, it's entirely unbalanced.
43:37They're good.
43:38They're good.
43:39They're good.
43:40They're good.
43:41They're good.
43:42Okay.
43:43Okay.
43:44While the boil's off in the oven, it's time to start plating up.
43:50I've got the pistachio financier on the bottom of the plate.
43:54Sitting on top of that is the pistachio creme fraiche cream.
43:58I've got the fresh and macerated blood orange on top of that.
44:02A really nice generous scoop of the carrot tea gelato.
44:06And now it's time to start covering this dish with our tiles.
44:09I'm so nervous.
44:12My tiles are baked.
44:13I'm going to brush them with a gold luster powder, so they're really vibrant and replicate
44:18those golden tiles on the mosque.
44:20She gold.
44:24The whole concept of today's challenge is the visual representation of our inspiration.
44:28And if my dish doesn't look like the Katara Golden Mosque, then there's no chance I'm
44:34going to win immunity today.
44:36And I think I'm only going to have 20 golden tiles to use.
44:39I just need one.
44:40I'm just one short.
44:41It's okay.
44:42It's okay.
44:43It's okay.
44:44Laura, you've got to get that ice cream on.
44:46You've got one minute.
44:47Come on, Laura.
44:48Bring it home.
44:49Stay, stay, stay, stay.
44:51I'm going to try and use some gold leaf to add it to the dish, but this just needs to
44:55scream gold mosque.
44:5710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
45:06That's it, Laura.
45:07Time's up.
45:08We'll see you at the tasting table.
45:13Oh my gosh.
45:14It looks fantastic.
45:16It's shimmering with gold.
45:18And even though it's not what I set out to do and have a completely covered dish with
45:23those golden tiles, it looks pretty goddamn special.
45:27Here she is.
45:30Hello.
45:31Shiny, shiny.
45:32Oh.
45:34Wow.
45:35Very welcome.
45:36Wow.
45:37Wow.
45:38Wow.
45:39Holy effect.
45:40Sorry.
45:41Big sigh.
45:42Yeah.
45:43That was huge.
45:44We're in a Michelin star restaurant today.
45:46The pressure is absolutely insane.
45:49Wow.
45:50Immunity is on the line and I want it so bad.
45:53Oh.
46:02Sorry.
46:03Big sigh.
46:04Yeah.
46:05That was huge.
46:06Oh.
46:07So, you're inspired by the golden mosque in the cultural village.
46:10Yes.
46:11Tell us the name of your dish.
46:12So, this is golden katara.
46:13So, we've got a pistachio financier, a little pistachio creme fraiche, blood orange, a carrot
46:22tea gelato, and then you've got the gold tiles.
46:25I think the flavours are there and it looks pretty good.
46:27Thank you so much.
46:28We're going to taste now, Laura.
46:29Good.
46:30Thank you so much.
46:33Thank you so much, Laura.
46:34Jean-Christophe, can you do me a favour to pass that thing down, please?
46:37Absolutely.
46:38Because I just want to do something.
46:40This is as legit as it gets, right?
46:43Oh, yeah.
46:44That's incredible.
46:45Look at that.
46:46That really appeals.
46:47Because she's used that texture on the seal part to make it look similar to the tiles.
46:52Yeah.
46:53Let's do it.
46:54Mmm.
46:55Wow.
46:56How do you do this?
46:57This is such an exquisite expression of everything I've tasted in Doha.
47:15But pared back, refined, absolutely suited to this gorgeous setting.
47:22Mmm.
47:23I loved it.
47:24That financier in the middle, she was nice and sort of chewy, scoogey, fudgy, and it's got
47:30that beautiful hum of cardamom, all those warm spices.
47:35But the execution of what she was inspired by was just, I think, flawless.
47:40Like, I look around and this dessert could be on the menu and you would not blink an eye.
47:47Yeah.
47:48For me, the beauty of the cardamom in the cardamom tea, ice cream.
47:53Yeah.
47:54Or gelato, versus that real sharpness of those slightly caramelised blood orange.
48:01And then the pistachio financier, that was like, that is Doha, right there.
48:06Yeah, yeah.
48:07She's gone to another level and now she has made our decision so tough.
48:13It's so much harder, yeah.
48:15And this is what it's all about.
48:18I mean, it is dramatic.
48:22It's not a mirage.
48:24It's an assemblage of Arabian treasure.
48:27With a challenge like this, we were expecting something extra special.
48:40And what you gave us, that was absolutely unforgettable.
48:45The standard of cooking today, it was exceptionally high.
48:50If we could pick two winners, then our decision will be easy.
48:56Laura.
49:02And Ben.
49:03Guys, your dishes, they were unbelievable.
49:14Both of you should be so proud of what you put up today.
49:18But one of your dishes, it ticked all our boxes.
49:23It embodied the depth of this city, the sophistication of this restaurant,
49:28and the skills of a MasterChef veteran who is back to win.
49:34It was made by...
49:43Ben!
49:44Ben!
49:45Ben!
49:46Ben!
49:47Ben!
49:48Ben!
49:49Ben!
49:50Ben!
49:51Ben!
49:52Ben!
49:53Ben!
49:54Ben!
49:55Ben!
49:56Ben!
49:57Ben!
49:58Ben!
49:59Tomorrow night...
50:01Bring us a business class worthy dish to win...
50:05A business class seat for the White House!
50:08The stakes are sky high.
50:11I would love to win this immunity.
50:13And it would be amazing to fly business class back home.
50:16For their last chance at immunity in Doha.
50:21You do realise that whoever doesn't win this challenge
50:24is going into a cook with only four people in it.
50:28Which means we're going to lose one of the girls.
50:31I'm so stressed.
50:32I don't know what to do.
50:41Do the best.
50:42It's true.
50:43TishiiichiL********9321 adam Fisher-
50:50Emmett Visual,
50:54It's not good!
50:55It's true.
50:56Today is in a tournament...
50:57We're going to Biden!
50:58...
51:00We're going to the best!
51:01To beat you!
51:02Of the pleasantparents!
51:03Do you know?
51:04I'm sorry!
51:05You know!
51:06You'll definitely do anything!
51:07You can get back...
51:08Yeah!