Skip to playerSkip to main contentSkip to footer
daily Vid
  • 2 days ago
S 17 E 43 >>> https://dai.ly/x9mlham

Category

📺
TV
Transcript
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
04:00there amongst 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.
04:39Some kind of tile.
04:40Yeah.
04:41Beautiful.
04:42This is all individual tile work.
04:52some kind of tile yeah beautiful this is all individual my tile work yeah like mosaic really
05:06beautiful it's so inspiring actually I think what I'm looking for is tradition and that's
05:12what I want to be inspired by when I'm walking through the spice market the color of the spices
05:18is so unique like I'm just mesmerized wow everywhere I look there's incredible architecture
05:27this is pretty amazing there's the smell of the beautiful spices and food absolutely loving
05:34exploring and I'm already getting so much inspiration from just being here I think
05:45locations can absolutely inspire cooking when you see the colors the shapes or monuments can
05:52definitely reflect what's on your plate so I'm a first course I'm gonna look for something fresh
05:59something that's gonna fit the Michelin star kitchen
06:15I'm running oh my goodness what all these goodies let's get shopping oh my god here I am in top 8 and
06:34I'm cooking in a Michelin star kitchen I mean come on can you believe it I mean I just want my mom to
06:41see this place it's phenomenal so as a first course I really wanted to be kind of quite light and elegant
06:48and kind of aromatic as well I was pretty much just inspired by every single side I got to but soon as
06:54I walk to the fish market I knew that's my place and that place just had every color in the world you
07:00could imagine that lots of green lots of white very vibrant very fresh so today making dish and I'm
07:07calling it fish market so I'll have a sea bass crudo poached baby squid noodles I have cucumber and mint
07:15consumer today I need to be careful not to overdo it like I always do my style of cooking is rustic and
07:23generous and I think today I want to kind of push myself and go more elevated and that's what I want to do
07:31today to impose the judges hey have a go at this place it's just on another level isn't it this is
07:41pretty special yeah it's very arresting this building I feel like this is where they're
07:45definitely gonna feel the weight of this challenge yeah I'm keen to see what's resonated with them yeah
07:50I'm really excited to see whether they've been inspired by something as ephemeral as a cultural
07:55sensibility or something more tangible like a piece of architecture I guarantee we'll get great
08:01food because we're at that stage of the competition where I'm going to put it out there these are the
08:05best cooks I've seen in this competition you know but the challenge here is who can convey that
08:09inspiration yeah who can convey that in a really smart and savvy way and put that on a plate that we
08:16are going to remember and they will remember for a very very long time that's what it's going to take to
08:21an immunity today and it is big time now where was that pantry look at the size of that stuff huh
08:38alana your 90 minutes starts now
08:51what is your source of inspiration today my inspiration is the amphitheater at the Katara
09:03cultural village you know amphitheater they kind of open up and have these you know shows and theater
09:09and performances in there so my idea is that I'm gonna have this beautiful smoked eel cream sort of
09:15enveloping all these beautiful little touches underneath surprises little surprises underneath
09:20so you're kind of wanting a little surprise performance on our palate it is it's a little
09:25surprise performance on your palate that's exactly what it is going to be today I'm cooking smoked
09:31eel cream with a muhumara jam and crispy chicken skin the muhumara jam and the little pickled jujube on
09:37they are the little surprises underneath a lot to get done in a very short amount of time
09:43the spoons oh yeah okay I wish I saw that earlier
10:03Ben you're not even starts now mate thank you
10:09so far I already took the fillets of the fish for my
10:12seabas cruder I started the little the broth or stock so I'm going to use this to lightly poach my
10:17squid noodles I'm also working on my green consomme so I want this brought to be kind of super green and
10:22vibrant this dish is the first dish and it's going to set the tone for the whole menu so I'm thinking
10:28how do I make this dish fit for this restaurant using the flavors of Doha I need to elevate everything
10:34this dish should be very vibrant like when you walk into that fish market you get all the colors lots of green
10:40lots of white okay I'm gonna add lemon gel and I'm gonna use the saffron as a little lovely oil emulsion
10:47to go around and that's gonna warm it up and make it super delicious and also have some fresh bits and
10:52pieces there I feel good there's so much to do I feel like I'm doing this again I'm doing too many things
10:58I'm gonna get on the cleaning my squid now look how delicious this looks
11:05all right let's go spending some time in Doha you know there's just this sort of
11:11little journey you go on walking through the streets and that's what I think I want to replicate today
11:15today I'm making a braised octopus with camel lardo red pepper jus and curry oil
11:20yesterday I went to the Katara cultural village and walking down the red streets there with these
11:24beautiful shade cloths over the top I was really inspired to make this dish I really use octopus
11:28to emulate that walkway and some little camel lardo to sit over the top of the sails and the potatoes
11:33will kind of be the building I'm gonna flip it straight on this first thing I've done is to get
11:38the octopus on get that cooking that takes about an hour quite a big octopus I'm toasting spices to make
11:42my own curry powder now to win today I think you've got an hour absolutely everything there's nowhere to
11:47hide simple as that which one is this this one is already on I have like everything to do and zero
11:56time gel is in the fridge pretty happy with that I need to finish my suffering oil and I also need to
12:02finish my consumer so really really need to punch on my stock is trained and it's ready for the noodles
12:08to be poached but and I'm still slicing my noodles I'm literally focusing and kind of going one by one one
12:16by one taking my time because I know this is going to be that the crucial element on my plate
12:22gosh nice how are you I still have so much to do so yeah okay so you've got 10 minutes left
12:30oh my god not enough time 10 minutes ago and I'm actually dying on the inside um nothing is finished
12:37you look a little bit stressed I am actually because I didn't realize time and I still need to cook my
12:41squid noodles I'm really behind at this point I'm really not sure how I'm going to make for perfect
12:46plates oh my god oh my god 10 minutes ago and I'm still prepping all my elements for my sea bass
13:06fruto poached baby squid noodles and cucumber and mint consumer I haven't even plated a single thing on
13:14those plates and I need four perfect plates so I'm really really struggling here oh my god I'm so
13:21behind I need to poach these noodles to poach my noodles I quickly bring temperature off my broth to
13:2765 degrees and I'm poaching my noodles in it for a minute and a half I taste it it's perfect now I
13:35need to finish up the consumer because that's going to be sitting all around my dish and it needs to be perfect
13:45beautiful check the octopus it's looking good now I need to start working on the red pepper
13:50jus today I'm making a braised octopus with camel laddo red pepper jus and curry oil I'm planning to
13:56mimic the sort of red street with this red dew on top the piece of octopus and these sails with this
14:02camel laddo which is basically cured and what made spending some time in Doha has let me experience some
14:07great ingredients and great spices I'm trying to sort of mimic those flavors and those thoughts into
14:12this dish this is a Michelin star kitchen probably the nicest kitchen I've ever cooked in I haven't
14:17been cooking professionally for a couple of years family life versus restaurant life you know the two
14:22things don't exactly line up now I'm running a software business I can spend more time with my two
14:26girls right I need to get that boiling I really miss the excitement and the thrill of cooking in a
14:34kitchen look at the color of it it's beautiful the opportunity to come back it's like having a second
14:40chance at a once in a lifetime thing and also I don't want to disappoint my children who are so excited
14:48about me being here are we traveling yeah well well look at the color of it it's pretty really nice
14:55so it's all about visuals and color especially for you it's important obviously flavor is top yeah it's
15:00got to taste amazing so what is the main protein main protein not octopus right and how are you going
15:05to be cooking your so I'm raising it its own juice so big octopus probably take almost an hour to cook
15:10so you don't want the octopus tea to be too chewy yeah definitely not chewy but definitely not mushy so
15:14it's not the easiest protein to get looking immaculate I feel like there's going to have
15:22to be a lot of finesse in the cooking of the octopus just to get it to a place where it's
15:28fitting for that dining room yeah good luck mate cheers good luck mate thanks if the octopus isn't
15:34perfect I've got no chance of winning I think it's simple as that we need those plates leaving the
15:39pass in one minute come on let's go I'm feeling really frazzled I'm really feeling like a little
15:45bit of panic mode here oh my god pull my cucumbers out I kind of swirl them a little bit so they look
15:50delicate I've played my c-bar scrudo around my cucumbers then my squid noodles in the middle
15:59I pipe some beautiful lemon gel around and the other fresh garnishes and I finish it off with a beautiful
16:07broth and I'm dropping that saffron oil on top of it Schnezz your time is up we'll see you outside
16:12of the tasting table all right good luck I'm absolutely exhausted it was a mad house
16:20but I'm pretty happy with my dish now it definitely reflects that market it's fresh it's colorful it's
16:37beautiful it's a seafood so I hope they're gonna like it Schnezz you were inspired by that stunning fish
16:43market what's your dish so my dish is actual fish market so there is a cibus crudo lightly poached squid
16:51noodles and also cucumber and mint consumer there's also lemon gel and I have a touch of saffron oil as
16:58well yeah Schnezz you might have been pushed for time but this looks incredible does it
17:03actually matches you up we're gonna taste it thank you thank you thank you thank you so much
17:11I mean no just the presentation is is sublime I mean it's so attractive I can't wait to test it
17:17it's very fine dining
17:18this is my first time trying one of these little guys a blink blossom oh they're so delicious
17:38I'm so happy right now I feel like a little mermaid swimming through a sea garden
17:44look at me like a little bit of mane it's just such an elegant dish to start off with and very
17:50befitting of it um every mouthful was a little surprise pop in my mouth from the beautifully perfectly
18:00poached squid noodles to the tiny little cubes of sea bass everything was just so melt in your mouth and
18:07then there was just that gorgeous crunch from the cucumber so fresh so inviting I kind of didn't want it
18:13to stop and I think that's also what the first dish in a degustation should do make you want more yes
18:19yes yes absolutely this is a symphony of the fish it's fresh it's light it's powerful and it's super well done
18:34so
18:39four minutes one more minutes
18:42dipinder welcome to the kitchen your 90 minutes starts now oh my god i'm gonna run um what was i
18:48doing i am definitely feeling under the pump right now seeing snege leave made me put the you know the
18:54pedal down so i've got my beautiful smoked eel cream is tasting really delicious so i'm really happy with that
18:59my chicken skins in the oven i'm on to my um muhammara at the moment my muhammara getting
19:04beautifully and jammy and it has that lovely sweet capsicum flavor as well this is a great second course
19:11for me a second course is really that perfect entree to have fleeting into your sort of bigger you know
19:17more meatier style mains alana we want your four perfect plates to leave the pass in one minute
19:22go alana got my chicken skins out of the oven they're beautiful and crispy
19:30to plate up i add a little scoop of the muhammara jam on the bottom of the plate
19:36then i top that with the pickled jujube a little crumble of those roasted walnuts
19:43that'll sit underneath the smoked eel cream that i've siphoning on top of that
19:48then on top the last little finishing touch is that crispy chicken skin with the bay leaf sitar
19:58alana your time's up thank you at the tasting table okay
20:01hi alana okay here we go see you sophia thank you so much wow okay
20:21alana your inspiration was the amphitheater yes so tell us what your dish is so it is smoked eel
20:27cream with muhammara and a bay leaf sitar and chicken skin okay thank you so much alana we're
20:35going to taste your dish now thank you enjoy well done thank you her whole idea was about something
20:40that has a shell on and and then when you go inside it there's all these layers and it comes alive
20:46long bow for me guys long very long though i'm just not i'm just not picking up what she what she was
20:52putting down
21:12so the surprise inside was definitely that muhammara it was super powerful although the smoked eel cream was
21:21lovely it just didn't really stand a chance against how powerful that muhammara was we're in such a
21:28luxurious setting and everything was quite like whoa in this bowl that muhammara is definitely the
21:36dominant flavor i really thought there was going to be a lot more of that eel in there but i did love
21:42the chicken skin she did a wonderful job of making that super crispy if i have to compare with the first
21:50dish it looked like this one is missing a bit of ooh la la
22:02use an extra pair of hands today that's for sure
22:04i feel like doha is kind of like a melting pot of like so many different cultures and cuisines
22:10and that's exactly what i'm channeling today i got inspired by the spice market loved the vibe there
22:16i've never been to a market like that before i'm thinking of a dish like biryani which uses spices
22:21in so many different ways and i think that would be a perfect celebration of those spices that i saw
22:26in the spice market
22:30as much as india is known for its biryani it actually is a dish that travels from the middle
22:34east to india so i think it's a perfect dish to create for the judges today being in this beautiful
22:39city i'm drawing inspiration from the two beautiful cultures the middle east as well as the indian
22:44culture using all these spices
22:59trying to get everything done so we've got the red pepper juro juicing
23:03taters poach and then cut everything up and get it on the plate time is uh running out fast time for
23:08me to take a look at this octopus full on man i've definitely taken a risk today with this dish
23:15the octopus is not easy to cook i don't have time to do anything else if it hasn't worked
23:21everything is riding on this push your fingers
23:38it's gonna be a winner here
23:4212 minutes to go in this degustation challenge
23:45the cook on the octopus has to be perfect in order to have a chance at immunity today
23:50i can feel with my fingers that it's feeling pretty good pretty well cooked
23:53i slice it
24:00taste it
24:03so happy i think it's gonna be a winner here
24:07i'm just gonna let it rest in the juices a bit so it doesn't dry out and then let it cool down a
24:10bit before i finish it on the hibachi time is uh running out fast so i need to get uh everything
24:14unsorted or it's not gonna be on the plate simple as that
24:20sarah welcome you are course five our first sweet course your 90 minutes starts now okay come on let's go
24:36honestly this is the most incredible feeling to be cooking in a darn kitchen but i have to say
24:42it's making me very nervous because i definitely want to do a really good job today
24:48i fell in love with the national museum the desert rose so the shape of the desert rose is absolutely
24:56gorgeous it's very grand and has this beautiful disc that really showcase the architecture of the place
25:02the desert rose it feels kind of powerful but very very feminine at the same time
25:08oh that is super hot my idea is to replicate the essence of the desert rose not only the structure
25:15but also from things that you would get in a cheese platter but turned into sort of a salty sweet
25:21version of that that'll bridge from savory to dessert so basically the base of my dish is going to be
25:27the akubakura compote the little apricot things okay then i'm going to layer on a namlaka so like a
25:35chocolate uh layer over top and then i'm going to add on top my camel milk mousse just everything you
25:42would find in the desert and i'm turning that into a beautiful sculpture that is the desert rose
25:48it's going to be very tough to do in 90 minutes but i think most of all i really need to finesse this
25:52so i think that's going to be the hardest part oh my god there's saffron
26:01depinda hello guys how are you going yeah good how are you guys tell us what you took your inspiration
26:06from and what's your dish um so i took inspiration from the spice market at sukwa kif i am going to do
26:12a layered chicken biryani right and i've got the salad how are you going to make biryani like
26:17appropriate for where we are i'm going to try and make it finesse but at the same time
26:27i promise to deliver with flavor that is your challenge today is like i agree how do you make
26:32biryani fit in a degustation menu because if you could achieve this with finesse and class yeah it'd be
26:39an absolute game changer yeah i hope so i hope so i'm aiming for that today okay make it elegant yes thank
26:44you appreciate it are you done with this yeah it's done ben you've got one minute perfect i'm starting
26:57to plate up i'm really happy with the cook on the octopus is that how the judges like it i don't know
27:05but the red octopus looks great on the plate the jus on top just falling off the sides and being held
27:09by the yogurt just like the street i'm really happy with how this looks put these triangles of the
27:15camelato of each of the pieces of octopus i give it a quick blowtorch it starts them out it looks
27:23translucent it really takes me back to that street with the sales above perfect the colors are there
27:29the shapes are there and i hope i've nailed it ben your time is up we'll see you in the dining room
27:35good luck let's go thank you
27:50betty hi ben hi what's good old ben whoa looks like you've been working hard uh yeah thank you
27:58so if this is course three on a degustation menu what would the dish name be this name would be
28:06uh charred octopus with red pepper jus camelato and curry potato how's the cook on that octopus
28:14it's i'm really happy with the octopus it's not a way people normally cook it but that's how i like
28:18octopus i hope you do as well right mate i'm looking forward to digging into this one absolutely thanks
28:23but this is looking delicious i'm getting a visual representation even looking at that photo there
28:33just how he's cut that camelato yeah um into like sail shapes and then also that beautiful red pepper
28:39sauce is just stained over that octopus i'm picking up what he's putting down i think it looks stunning
28:45and it smells terrific let's hope it tastes as good as it looks okay i am loving what's going on here
29:08the octopus is cooked so perfectly like just has the tiniest bit of bite but is so beautiful and
29:19succulent and has the most light whisper of smoke i'm so impressed by that the red pepper sauce versus
29:26the yogurt was a great play because that red pepper sauce is quite sweet and really vibrant but then the
29:31yogurt just gives it this beautiful fat but also acidity that went with every single component on the dish
29:39for me it is the way he has cooked that occhi is probably one of the best examples i've ever tasted
29:50it is sensational like buttery but still a bite to it the smokiness of the curry leaves the crispiness
29:57of them against the buttery smoky lardo i just think everything belongs on the plate and i think it's
30:03one of his best cooks ben has done a fantastic job yeah oh very self-controlled course three i'm so
30:12anxious about how we're gonna judge anxious i'm excited yeah you can have a course yeah save yourself
30:19save yourself for the next one it might be hearty okay this is going to be cooking until the last minute
30:28three out of four of my elements are done for the biryani i'm feeling really good with all of my
30:32elements at the moment the chicken tastes amazing the rice is so fragrant the silence coming together
30:38the writer's already in the fridge chilling i want to make sure i pack this biryani full of flavor
30:44it's looking good in terms of the course number i'm number four so it's the last savory course which is
30:50technically like the heaviest course you want them to be like satisfied and it kind of ties it all together
30:56so i'm hoping biryani does just that biryani is usually like a massive plate of food because it's
31:03not used to being really elegant i 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 stressed i'm feeling stressed
31:17laura welcome you're the final cook your 90 minutes starts now oh my gosh two minutes to pinda got it
31:25yeah thank you to plate up this biryani i'm gonna do it in a layered structure to make it look elegant
31:31i start with placing a mold in the center i add some rice some of that fried onions some herbs
31:38some of that biryani masala i layer it with some chicken yep yep yep i top it off with some more
31:44rice and i lift off the mold oh yes i've definitely translated the spice market onto my plate today i've
31:52used spices in every single element so i think it's a perfect celebration of spice depender your
31:58plates i'll leave in the past now i'll see you in the dining room hi depender hey guys hey look at them
32:09depender how are you thank you depender hey guys hello hello you inspired by the spice stores at
32:22subwa kiev so tell us what you made today so i've made a laid chicken biryani
32:29with a salad and then i've got a mint and a pomegranate writha and do you think that you have
32:40nailed a dish that is fitting for a fourth course of a degustation menu
32:44do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu
33:01i think so yes because it's like it's satisfying
33:10well we look forward to tasting the spice market in this dish oh thanks to guys enjoy
33:14thank you
33:22it's not screaming fine dining for me no not even remotely there has to be consideration as to how
33:29it fits amongst all the other dishes and compared to what we've seen so far it's definitely sitting
33:34out as a clanger yep
33:49i am gonna say it's delicious because it is taking the inspiration from the spice market and putting it
33:56into this dish that box is well and truly tipped but 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 yeah
34:19i think she's kind of excluded herself from winning immunity as a result of that yeah despite it being
34:24delicious i'm going all right at the moment but the time is definitely flying um i've got a lot i want
34:36to get through still but there's a lot of highly technical elements here so i also need to be really
34:42precise as well my idea is that it should look a little bit like the national museum for desert rose
34:48and it will be a savory sweet bridging course with a dessert kind of based around a cheese platter 20
34:55minutes that went so quickly i have finished my date and olive compote and finishing off my chocolate blue
35:05cheese namlaka and i'm working on my creme pat so this is cam and milk and i'm steeping it with the
35:13turkish bread but i am experimenting a bit with my ratios trying to increase the fat levels in this
35:20because camel milk has a lot less fat than what a regular cow's milk would oh i'm gonna be able to do
35:27this i'm just not really happy with the consistency of this one oh i don't have time to experiment further
35:35i'm already behind i need to get it chilling ready to serve the pressure i'm feeling it
35:43come on toddy please work
35:53oh my god hold that salt andy
36:03i went to the gym this morning settle down how was that inspiration like through the roof or what
36:12oh pretty incredible like so much to see it actually really made my job quite hard what'd you zone in
36:17on the golden mosque in katara cultural center yeah yeah it's just like i think for a place that's like
36:24so sacred and holy and everything's quite neutral and then to have this like incredible gold mosque
36:29just like sticking out i was just so drawn to it how is that going to translate to your dish uh so
36:35i'm going to make a golden mosque with sorry what anyone one more time i'm going to make a golden moss
36:43okay with golden tiles um so basically once the dish hits the table all you're going to see is golden
36:49tiles and the dessert is hidden inside of that right that sounds like a lot of work yeah it's so much work
36:54what's the dish made up of pistachio financier some stewed blood orange fresh buttering uh carrot tea
37:01gelato on top and then you're going to have the honey golden wheels covering the whole dish
37:06wow yeah i'm going really conceptual how many tiles you got to do so i think that each dish may need 15
37:13tiles and that means i need to make 60 tiles 60 tiles yeah that's a lot of tiles 60 tiles yeah oh my god i
37:22regret all my decisions right now so much bye
37:30sarah how's it traveling um i am i have run out of time run out of time yeah literally like you've got
37:38six and a half minutes to go are we getting any desserts oh my god no it's not frozen enough
37:45i don't really have a dessert i've let the wheels fall off the wagon you need to think about what you
37:52can actually achieve in these three minutes content i'm definitely panicking is that the second element
38:00yeah is there anything else going on the plate i don't know it's like ice cream the twill's not set
38:07yeah this is a very horrible feeling right now you've got a minute 40. what can i do i got nothing
38:22grab your aprons and try these delicious masterchef approved recipes on 10.
38:28i haven't got anything oh god i haven't got anything you've got a minute 40. what can i do
38:41i got nothing yeah it's not gonna happen it's the worst feeling to see a dish that could be so amazing
38:50and not have a finished play 60 seconds sarah thankfully i've got a few twills that are ready to
38:57go all right i've got my date and olive chutney i've got my namlaka i've got my twills but i'm worried
39:06it won't be balanced sarah you got 20 seconds okay i just something to sprinkle 10 seconds
39:14five four three two one what time's up sarah i'm so sorry oh my god no what the hell shit god damn
39:37oh that's stressing me out so much now like i need to motor i'm sure it's gonna 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 i don't know if they're gonna get 60 tiles
39:58i think i take that all back these golden tiles are taking me so long to make but without these tiles
40:05i do not have the concept and this dish is all about a visual concept i just need to get one batch
40:11in the oven it is what it is so what's that oh yeah maybe 10 each if they're lucky don't know if i can
40:18if i can give them that many wheels i've definitely sacrificed that to make sure i've got enough time
40:23to plate i think that's the smartest decision here it will definitely still scream of gold it's going
40:27to look exactly how it wants to maybe a few little less tiles okay real dumb
40:36i feel devastated walking up to the judges with a dish that i know has not hit the mark i'm sorry
40:42sarah i'm sorry oh i'm sorry oh please thank you thank you i feel frustrated that i haven't served a
40:49dish that i'm proud of serving in such a grand and beautiful restaurant like adam
40:55um sarah what was your inspiration so my inspiration was the national museum the desert rose so i wanted
41:04it to be a bridging course so i did that play on a cheese plate so on the base we have that aku bakora
41:12and olive chutney and then we have the namlaka which is a blue cheese and sheep's cheese chocolate
41:19and then we have our twill on top so where did it go wrong um i think it was everything it's this
41:28restaurant it's grand it's beautiful it's a um incredible kitchen and yeah just yeah pretty
41:36disappointed yeah don't make me cry sarah we're all heartbroken for you that was a tough cook yeah
41:45it was thanks thanks harry thank you thank you thank you so much thank you yeah pressure can do like
41:52crazy things to people at different times and unfortunately it wasn't her day so i feel so
41:57sorry for her shall we try what made it on the plate yeah that's strong whoa whoa oh
42:11that's intense that does not taste how it looks
42:22you know sarah she's at this stage in her career and her skill set where she can actually come up with
42:29a dish idea conceptually and it translates really well and most of the time she's so solid but today she
42:36just pushed it way too far there's so many hardcore flavors on the plate they are such intense flavors
42:44like i could literally eat just tiniest dot of that mousse on the outside it was so intense with the blue
42:51cheese and then the bitter almonds on top again another intense flavor i can actually see where this
42:58was going but it was like she needed to take it way to the other end of the spectrum in terms of how much
43:04she had of those really intense ingredients i really love the concept i love the idea of the
43:09bridging core she's such an intelligent cook but i think this time she did get in her into her own head
43:15when you look at this dish yeah you can see someone is quite genius behind it i mean if she managed to
43:21nail this not just visually textures but also the balance of acidity saltiness sweetness and so on
43:28she would have been probably producing the best cheese course including chocolate in the michelin
43:33silverstone but sadly it's entirely on balance
43:43they're good they're good they're good they're good okay okay while the boil's off in the oven it's time
43:48to start plating up i've got the pistachio financier on the bottom of the plate sitting on top of that is the
43:55pistachio creme fresh cream i've got the fresh and macerated blood orange on top of that
44:02a really nice generous scoop of the carrot tea gelato and now it's time to start covering this dish
44:08with our tiles so nervous my tiles are baked i'm going to brush them with a gold luster powder so
44:16they're really vibrant and replicate those golden tiles on the mosque she gold
44:21the 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 going to win
44:34immunity today and i think i'm only going to have 20 golden tiles to use i just need one i'm just one
44:40sure it's okay it's okay laura you got to get that ice cream on you've got one minute come on laura bring it home
44:51stay stay stay stay i'm going to try and use some gold leaf to add it to the dish but this just needs to scream
44:56gold mosque 10 9 8 7 6 5 4 3 2 1 that's it laura time's up we'll see you at the tasting table oh my gosh
45:14it looks fantastic it's shimmering with gold and even though it's not what i set out to do and have a
45:21completely covered dish with those golden tiles it looks pretty goddamn special
45:29here she is hello shiny shiny oh thank you wow wow wow wow big sigh yeah that was huge
45:44we're in a michelin star restaurant today the pressure is absolutely insane wow immunity is on the line
45:51and i want it so bad
46:05sorry big sigh yeah that was huge
46:11so you inspired by the golden mosque in the cultural village tell us the name of your dish so this is
46:16golden katara so 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 i think the flavors are there and it looks pretty good
46:28thank you so much we're going to taste now laura good thank you so much thank you thank you thank you so
46:32much joan christophe can you do me a favor pass that thing down absolutely because i just want to do
46:39something this is as legit as it gets right no it's that's incredible look at that that really appeals
46:47because she's used that texture on the seal part to just make it look similar to the tile yeah let's do it
46:53this is such a exquisite expression of everything i've tasted in doha but pared back refined
47:18absolutely suited to this gorgeous setting i loved it that financier in the middle she was nice and
47:28sort of chewy squidgy fudgy and it's got that beautiful hum of cardamom all those warm spices
47:35but the execution of what she was inspired by was just i think flawless
47:39like i look around and this dessert could be on the menu and you would not blink it on yeah
47:49for me the beauty of the cardamom in the kadak tea my ice cream yeah or gelato versus that real
47:57sharpness of those slightly caramelized blood orange and then the pistachio financier that was like
48:05that is doha yeah she's gone to another level and now she has made our decision
48:12so tough it's so much harder yeah and this is what it's all about
48:18i mean it is dramatic
48:22it's not a mirage it'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 the standard of cooking today
48:48it was exceptionally high if we could pick two winners then our decision will be easy
48:53all right
49:08guys your dishes they were unbelievable
49:14both of you should be so proud of what you put up today but one of your dishes it ticked all our boxes
49:22It embodied the depth of this city, the sophistication of this restaurant, and the skills of a MasterChef veteran who's back to win.
49:39It was made by...
49:43Ben!
49:52Tomorrow night...
50:01Bring us a business class worthy dish to win a business class seat for the flight home!
50:08The stakes are sky high.
50:12I would love to win this immunity and it would be amazing to fly business class back home.
50:17For their last chance at immunity in Doha.
50:21You do realise that whoever doesn't win this challenge is 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. I don't know what to do.