- 2 days ago
Episode name - Mystery Box Challenge: Local Qatari Ingredients
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00:00.
00:30oh my god top eight I'm finally on my first-ever international trip on
00:45Masterchef and I'm going to Doha and to be lucky enough to fly Qatar Airways
00:54business class is a truly unbelievable experience I could settle in here
01:03Wow I allow me to introduce our Q suite by sliding the door it allows you to have
01:09full privacy throughout the flight and I'm happy to inform you we are equipped
01:13with the Starlink which is the high-speed Wi-Fi and it allows you to be connected
01:18throughout the flight and tester thank you
01:24I am so excited to be going to Doha thank you so much how luxurious sorry luxurious
01:43I would love one thank you for me travel is all about learning and understanding new cultures
01:50just kind of getting inspired you'd like to have some Arabic coffee as well saffron saffron and
01:57cardamom I can smell it already I love Arabic cuisine oh so vibrant all of these amazing flavors so I'm
02:05already blown away with the experience I may offer our seller list and a la carte menu and dine anytime
02:12service so it means you can order throughout the flights as your desired time so I can have whatever
02:18I want whenever I want this is gonna be good wow that is amazing the business class experience is very
02:25relaxing wow stunning some lovely food couple of drinks delicious yeah obviously it's gonna be a big
02:33advantage for those who had a nice relaxing time on the plane like myself yeah thank you I'm on top of
02:39the world right now never been to Doha so I'm super interested to see how incredible the flavors
02:45are in this part of the world yeah that looks so good and obviously how beautiful the place is this is the best day of
02:52my life I'm treating this trip as a learning exercise and then I'm surrounded by a whole lot of other foodies
03:00that's all they want to do as well this is gonna be such a fun trip I'm ready to go
03:10goodnight Ben goodnight goodnight Jamie goodnight Sarah
03:24oh my gosh this airport is amazing
03:27oh there they are
03:29oh good spotty look at the judges
03:32oh there they are look at the bears
03:34I know it's amazing wow it's huge
03:39g'day gang
03:40hello
03:41we've been missing you
03:45how are we crew
03:47I hope you enjoyed your flight especially those who were sitting pretty in business class
03:54very much so
03:55we are at the iconic lamp there at the Hamad International Airport
04:00I'm so pumped to say this welcome to Doha
04:05well we have an unbelievable adventure plan for you lot
04:18and it all starts with a mystery box in a jaw-dropping location
04:25oh yeah my god guys look at this
04:38exciting
04:42look at our kitchen
04:43wow it's like safari town
04:45g'day how are we
04:46come on get on down here let's go
04:48have a squiz at this
04:53if this isn't pure bliss I don't know what is
04:57welcome to our Habitas Rassabrook
05:00it's pretty amazing
05:01plus we think it's the perfect setting for today's mystery box
05:06Callum
05:08salut
05:09salut
05:10you look like you've just opened an ice cream parlor
05:13I was going for tennis player
05:16I'll take ice cream
05:18Callum's cones
05:19that's a side business
05:21anyway
05:24have you been to Doha before
05:26no this is my first time to Doha
05:28and I was expecting the food to be amazing
05:30and the architecture to be amazing
05:31but I think the scenery has blown all of us away
05:33and I think something that's actually really been amazing to me
05:35has been the people
05:36we feel so welcome
05:37fantastic
05:38I cannot wait to get cooking
05:40yeah
05:40well let's get into it shall we
05:42yeah
05:43let's do it
05:44well
05:45under here
05:46is a selection of ingredients
05:48that are used and celebrated all across this region
05:51we ready to see what's under the box
05:53yeah
05:54let's do this
05:56it's full
05:57wow
05:59oh my gosh
06:01yes
06:02how incredible is this spread
06:05wow
06:06we've got hummel fish
06:08lamb leg
06:10medjool dates
06:11lebanese zucchini
06:13parsley
06:14some saffron
06:16gotta have that
06:17pistachio
06:18black pepper
06:19cardamom
06:20fenugreek
06:22there's some cumin in there
06:24cinnamon sticks
06:25whole dried chilli
06:27whole dried ginger
06:28turmeric
06:29nutmeg in the shell
06:31how cool
06:32we've got some
06:33laban kefir
06:34kishk
06:35we've got lumi
06:37which are black limes
06:38pickled green plums
06:40yum
06:41and
06:42eggplant
06:43yes
06:44nice
06:45today we want you to use at least one item from this mystery box in a cracker of a dish
06:51you'll also have access to your underbench staples
06:54we're giving you 75 minutes
06:56oh
06:57you've got these beautiful ingredients in this breathtaking location to inspire you
07:03so we want you to cook up something truly special
07:06today we are looking for the top two dishes
07:11oh
07:12okay
07:13that's spicy
07:15if you cook one of those you'll be immune for the rest of the week
07:20guarantee a spot in the top seven
07:25wow
07:26that is massive
07:28a lot to play for
07:30good luck contestant
07:32are you ready
07:32yes
07:33you must be joking
07:34are you ready
07:35yes
07:36yes
07:37wait go ahead
07:38go ahead cook
07:38the time starts now
07:42wow
07:42wow
07:42okay
07:43just have a look at this
07:46okay
07:46oh wow
07:48all right
07:48all right
07:49all right
07:50oh my god
07:51did I open my box
07:52yes yes yes
07:55I cannot get over this place
07:58I mean just look at it
07:59and these ingredients are gorgeous as well
08:01I feel like we've kind of brought the souk to the mystery box
08:04yeah
08:05it's the best of the best isn't it
08:06this kish
08:06it's a bit like yoghurt that's dried
08:09so it's got that fermented flavour in it
08:10can you like
08:11oh yum
08:12can I do a little
08:13yeah yeah yeah
08:13because it's got grains in there too
08:15yeah it's wheat right
08:16oh yum
08:18it's good
08:19yum
08:19I can imagine thickening soups
08:22I'd love to see it in a dessert as well
08:24those pickled plums
08:25I mean look at that
08:26oh you can smell it
08:28mmm
08:29the gross
08:29the intensity of that
08:30yum
08:30and very perfume
08:31oh yeah
08:32it's like they're nearly preserved as well
08:34yum
08:34and not too salty
08:35equal it
08:35which is interesting
08:36they're really good
08:37they're really savoury
08:38I find them really savoury
08:38that's so good
08:39and then these black limes
08:40these are special
08:41loomy
08:42they're called
08:43and it's just sun dried
08:44so it's kind of similar to like
08:46how you do black garlic
08:47oh that's sticky
08:49oh wow
08:49fragrant
08:50oh that
08:50do you know what they smell
08:51they smell really smoky
08:52they've got a beautiful smokiness to them
08:54this amazing array of ingredients
08:56I'm hoping to see them really try and lean into these flavours
08:59yeah
09:00massively
09:00and I think like immunity right now
09:02super important
09:03I think this cook could set someone up
09:05to go really deep in the competition
09:06hmm
09:07I can't
09:09oh there we go
09:09it's our first challenge in Doha
09:12reading the Arabic side
09:14and I'm so excited
09:15because the overseas trip
09:16is always like a turning point in the competition
09:18you're right near the pointy end
09:20and it's a great chance to kind of prove yourself
09:22I'd like to think that affectionately
09:25some of the other guys here
09:27call me calculator callum
09:28and it's probably because I'm quite methodical
09:30with how I normally tackle these MasterChef challenges
09:33but I don't want to cook a callum dish in Doha
09:36I want to cook a Doha dish in Doha
09:38and that's how I'm going to learn and evolve
09:40and actually kind of get the most out of this trip
09:42it's hard to not feel inspired
09:44when you look around
09:44and you see the gulf here
09:46so it makes sense to cook a beautiful fish dish today
09:49I'm going to make like a spicy black live
09:52kind of fish curry in a way
09:54so I'm going to do it with a lovely flatbread
09:55I'm going to do it with some pickled eggplant
09:57frankly I'm going to work it out a little bit as I go
10:00and hopefully I can you know
10:02do something locals will be proud of
10:03my style of cooking is a little bit more
10:06refined but today I want to make something really rustic
10:08because something I've noticed from Qatari cuisine
10:10is that you'll never just get like one dish on the table
10:13it's always about the way of eating
10:15and having a few things on the table
10:16and you're passing them around
10:17that real sense of kind of tradition and community
10:19and so that's the experience I want to create for the judges today
10:22the first thing I want to do
10:25is make this dough for this flatbread
10:27because making dough outside in 40 degree heat
10:29is frankly a very silly idea
10:31and so I want to make it with enough time
10:34that if I bugger it up I've got enough time to fix it
10:35but I know if I can get it right
10:37it's going to be the perfect kind of accompaniment
10:39to scooping up that hamor poaching the black lime sauce
10:41so it's a risk but a risk I'm willing to take
10:44cooking dough in Doha
10:45what more do you want in life?
10:47okay what are we keeping?
10:50so I'm going to do
10:51a steamed piece of this beautiful local fish
10:53and then I'm going to make a really intense broth
10:55with lots of these spices
10:57and then I'm going to play with these zikunis
10:59and these really cool plums
11:01that kind of taste like green tomatoes
11:02crossed with an olive
11:03and do like a little zikuni
11:05and plum like a little salad-y number
11:06so yeah aiming for the top as always
11:09hey Ben!
11:10hey guys!
11:11tell us what you're making
11:12so we're going to have a little like sweet sour thing going on
11:14so I've got some very sweet eggplants braising away here
11:17smells amazing
11:17so dates, spices
11:18I'm going to have that with some of the sourness of this guy
11:21I'm so glad you're using the kit
11:22yeah me too
11:23so it's actually hydrated
11:24so I've made a bit of a sauce with it
11:25and a beautiful piece of the fish
11:27which I've dusted with some of that beautiful
11:29um, the black lime
11:31will it be a top two dish?
11:32that's what I'm going for
11:33so
11:33good luck Ben
11:34hey Alana!
11:35hello, hello
11:35we're good, you must be good too
11:37this is like totally your jam
11:39I love it
11:40love these ingredients
11:41I'm doing a beautiful fish curry
11:43some date jam
11:44with pickled plums as well
11:46so excited
11:47to pinda
11:48I've never seen these many spices
11:49in any mystery box
11:50ever
11:51so I'm going to do lamb stuffed flatbread
11:54and what's this?
11:55this is like a date
11:56kind of like a sauce
11:57I've also got like an eggplant
11:58kind of a
11:59like a
12:00faba ganoush
12:01oh
12:01how good's the desert, Toddy?
12:03beautiful
12:04I feel like
12:05you know
12:05tropical vibes
12:06should we go for a swim maybe?
12:08I feel so happy
12:10being out in the elements
12:11I mean when the water is as pristine as this
12:13and I love the heat
12:15I'm a North Queenslander
12:16so I'm used to this kind of weather
12:18I am so excited to be cooking in Doha
12:21because I travel to learn
12:23and I do that through food
12:25as soon as I got onto the business class flight
12:28the flight attendant walked over
12:30with this beautiful Arabic coffee
12:32it's green coffee beans with cardamom
12:34and some other spices
12:35and a date
12:37so I got quite inspired by this
12:40and I'm putting my own spin on it
12:42the run
12:42oh Sarah
12:43Sarah
12:44how are you doing?
12:45hi
12:45good how are you?
12:47we are loving life
12:48yeah
12:48let's get straight to it
12:50what are you going to do?
12:51so I'm going for a little tea party actually
12:53oh okay
12:53so I'm making a bit of a consomme
12:55what's the base flavour of that?
12:57so it's lamb and then lots of spices
12:59so I'm going to go hard on the saffron
13:01and you know a few other spices
13:02and then I'm going to make a little bicky as well
13:05and so the biscuit
13:05is that sweet or savoury?
13:06it's a savoury biscuit
13:07right
13:08but then date puree
13:09a few other ingredients
13:10I'm going to use a bit of citrus from the plums
13:12and what kind of pastry are we talking in the biscuit?
13:15um just like a rough puff
13:17no way
13:20a rough puff?
13:21yeah
13:21rough puff in the elements
13:24I know
13:25and the time to do that
13:27Sarah like I have loved you taking risks in this competition
13:30I think it's what makes you a threat to winning it
13:33there's risks
13:34and then there's cooking rough puff outdoors
13:37well
13:40well
13:40there's risks
14:09and then there's cooking rough puff outdoors
14:13will pay off
14:15good luck
14:16thank you
14:17good luck
14:17yeah
14:17oh Sarah
14:20good decision
14:20I know
14:21very brave
14:24eh?
14:25brave is a
14:26yeah brave is one word
14:27the key to a good rough puff
14:32is everything has to be super chilled
14:34that is hot
14:36the butter needs to be chilled
14:38the flour needs to be chilled
14:39and you need to get all of these beautiful layers
14:42so if everything melts together
14:44you've essentially just got a short crust pastry
14:46god that is piping hot
14:48and I don't want that today
14:50I want some flaky layers
14:51that really add to my dish
14:53which one's the blast chiller
14:55oh this one
14:57now I'm probably thinking
14:59yeah maybe this is a little bit of a crazy idea
15:01but I'm here for it
15:03hope you're having fun in the sun
15:07you have one hour to go
15:09I'm loving the mystery box
15:15I'm familiar with most of the ingredients
15:16and I can't keep thinking how lucky I am
15:19so yes bring it on
15:22definitely pinching myself today
15:25with that olive oil
15:26that's too protein
15:27and the fact that I also made it this far
15:30and cooking with these amazing people
15:33and in this location
15:35it's just I never thought this would happen
15:37where's my cumin
15:38there's my baby
15:39in my last cook
15:41I was in a bottom two
15:42and this week I really need to stick to my strength
15:45I need to cook my best
15:48and show them why I'm here
15:50wow
15:52that is amazing
15:54how exciting is this
15:58I am so excited
15:59you look lovely
15:59you look so like you belong here
16:01yes I feel like we belong
16:02oh my goodness
16:03okay tell us what you're making
16:05so I'm thinking Middle Eastern inspired meze
16:08I'm going to have this little flatbread stuffed with the spiced lamb
16:13eggplant dip
16:14and I'm also doing this like a zucchini tabbouleh
16:16that's mixed with this beautiful green herb sauce
16:19and also I'm making infused olive oil
16:21so I'm going to make my own dukkah
16:22it's meze
16:23it's meze
16:24yeah
16:24but I'm going all in here
16:26go on there
16:26I'm going to show you this is why I'm here
16:27go for meze
16:28you look good today
16:29I like it
16:29I feel like this is good chaos
16:31thank you
16:31good chaos
16:32woo
16:32how good Stohar
16:50did you
16:50I feel
16:50I don't know about these guys
16:51I feel super refreshed after my massive sleep last night
16:54I really want immunity today
17:00because one I would like to enjoy the rest of my time in Qatar without having to worry
17:03two
17:04I want to be guaranteed top seven
17:05which is going to propel me in a really good light into the rest of the competition
17:09and three
17:10have I won one before
17:14I don't think I have
17:16so three
17:18I haven't won one before
17:19nine million dollars worth of saffron
17:23given the ingredients that are in front of us
17:25I feel like there's going to be quite a few people that will be going down the
17:29lamb, bread, curry, spice kind of route
17:32I don't want to do that
17:34the way I stand out from the crowd is by standing out from the crowd
17:37so while everybody goes this way
17:39I'm going to go this way
17:40and do something completely different
17:42Jamie
17:43yes
17:44what is cooking?
17:45Jamie
17:45very little today actually
17:47I want something cool and refreshing
17:49so I'm doing a crudo dish
17:52I'm using the
17:53the hamor
17:54but then the main ingredient that I want to use
17:56that's been sort of revolutionary since I tasted it
17:59is the lumi
17:59so you get this beautiful sour and slightly bitter flavour coming out of it
18:04so I've blended that
18:05with a little bit of saffron
18:06and then some dates to essentially create
18:08a really bright citrus broth
18:10and then I'm going to use this kishk
18:12to make a little emulsion
18:14and then a little pepper, turmeric and parsley all over the top
18:18a raw fish dish
18:19how is that going to be enough?
18:21you have to work your way through this
18:23to a tasting table
18:24yeah for sure
18:24easy
18:24maybe not easy
18:26but we'll go
18:27shoot for the top two mate
18:28that's it
18:28good luck
18:29yeah good luck mate
18:30given the judges feedback
18:33I need to think about how I can elevate this dish
18:36because this needs to be at such a high level
18:39to make sure that I win that immunity
18:41there's an ocean full of possibilities today team
18:4520 minutes to go
18:47there's a goal full of greatness today
18:52hold on what else have I got
18:53no that's it
18:54oh shit
19:02my lid is in the sand
19:03I don't want to get my food sandy
19:05I'm screwed
19:05just starting my little broth now for the fish
19:09and I've got to get cracking onto that flatbread pretty soon as well
19:12I'm going to make a black lime sauce kind of broth situation
19:16then I'm going to poach that fish in
19:18and I'm going to start by toasting off a bunch of spices
19:20and a little bit of zucchini in there as well
19:22I've never worked with black lime before but I've read about and I've seen it
19:28you kind of pierce lots of holes in it so the liquid can get in
19:31then adds this really beautiful kind of freshness and acidity
19:35and kind of use like a spice in there as well
19:37yeah today is all about balancing flavors
19:43these flavors are such big bold punchy flavors
19:46that there's just no other option than to get them perfectly balanced
19:49and they're uh
19:49yeah they're not subtle flavors
19:51they're big boys
19:52so it's going to be fun
19:53so it's like salty and sour and punchy
19:57so I need something that's kind of like a little bit more chilled
19:59that's going to bring it all back together
20:01so I'm just going to add a zucchini and kefir salad
20:04so it's kind of like a gentle acidic creamy yogurty kind of vibe
20:08perfect
20:10so I now need to get cracking on this flatbread
20:12even though I'm in the shade the actual bench is still really hot today
20:17so I've got to work quickly right now
20:20I'm trying to roll out this dough for my flatbread as quickly as I can
20:27but because it is so hot the dough is getting sticky
20:31it's really hard to work with it's starting to tear
20:34it's literally melting onto this incredibly hot bench
20:38I am starting to think that making dough in Doha
20:43whilst it sounds catchy
20:44terrible idea
20:45I'm rolling out the dough for my flatbread
21:15and it keeps sticking and tearing
21:17this dough is literally melting
21:21I need to figure out this flatbread
21:23because it's absolutely integral to this dish
21:26for my take on Middle Eastern tea and bickies
21:36I've got my lamb consomme on the go
21:39used all those spices from the mystery box
21:42so I'm really happy
21:44but for my rough puff
21:47the key to getting this right is a quick sprint to the blast chiller
21:53in between each lamination of this pastry
21:56and to just work as quickly as possible
21:58I do my folding
22:01and then pop it in the blast chiller
22:05behind you
22:06once it's had enough time
22:08I do more folding
22:12and then chill again
22:17all right
22:18run again
22:19oh my god
22:20do my folding
22:21go Zed
22:23okay
22:23crazy
22:24chill again
22:27all I'm doing is running
22:28okay
22:33there's some layers in there
22:38so yeah I mean it should be flaky
22:42there's no backup
22:44why are you laughing
22:47because it's hilarious
22:48you've done this three times
22:50and there's no backup plan
22:51my pastry
22:54it's looking great
22:55pop it in the oven
22:56and
22:57say a little prayer
22:58any rough puff regrets or what
23:01potentially
23:03no rough puff regrets
23:04potentially
23:05guys you have 26 minutes to go
23:09nice one po
23:12huh
23:12cream for my steamed fish
23:18with aromatic broth
23:19I've got my pickled zucchinis in the fridge
23:22and my little diced plums
23:23I am just making a little black lime salt
23:26now to kind of season up the salad and what not
23:28with I fried my zucchini off
23:29I'm going to crack on to making a little green
23:31spiced oil
23:32and then probably start thinking about this fish
23:35it's kind of all slowly coming together
23:37that just fits in there
23:39fish curry is almost finished
23:44I have to blend my little date jam here
23:47just finish off my sauce
23:48and I'm going to be straining my parsley oil over here
23:50my pen rest at Highmore
23:53the aubergines are bracing away
23:55I've got the saffron and kirster sauce
23:58ready to go
23:58yeah I've sort of cooked the fish
23:59and make it look pretty
24:01yeah so moving along alright
24:02I'm just working on my lamb stuffed flatbread
24:12I've done basically everything
24:15I just have to finish off with my salad
24:17and my baba ganoush
24:18which is almost ready to go
24:20for my Middle Eastern inspired meze
24:26eggplant puree and zucchini tabula
24:29it's done
24:29and now I'm working on a staff flatbread with spiced lamb
24:35so I want bread to be a hero
24:37and I want that mince to also sink through it
24:41so when you bite into it
24:42to be kind of perfect amount of mince to bread
24:45Benny can I use yours
24:46is that ok
24:47and now I'm starting on my dukkah
24:48dukkah is my favourite thing
24:53it's like a brilliant mix of nuts
24:55spices and seeds
24:57to put on top of anything
24:59or everything
25:00it's just such a clever idea
25:01whoever came up with it
25:02look at that
25:05hey how about these muscles Benny
25:07oh
25:08doha gives me strength
25:11I've been head down bum up
25:17just trying to figure out this flatbread
25:18I've got this pastry brush
25:21and I'm basing the bench with butter
25:23I'm basing the dough with butter
25:24and it's becoming a little bit easier to work with now
25:27it's starting to come together
25:28lovely that's great
25:31really happy this dough's turned out
25:33because it now looks pretty good
25:34it's got lots of little layers
25:35to get nice and crispy and crunchy
25:36and then it's into a hot pan
25:39that is like hotter
25:41than this friggin desert we're in right now
25:43start getting some really nice
25:46kind of charry colour on there
25:48it's looking pretty good
25:49I've got the fish
25:50gently kind of poaching away
25:51as lowly as I can in that sauce
25:53I need it to be like
25:54just flaking away from that bone
25:56and be really kind of soft and delicate
25:58I've got my zucchini
26:00and kefir salad
26:01and I've got the eggplant pickle done
26:02so it's kind of starting
26:04to come together here
26:05this is looking fab
26:07new ice cream today?
26:09yeah
26:09I wish I had actually
26:11to be honest
26:11it would have been lovely
26:12to have a beer for it right now
26:1310 minutes to go
26:15yola yola
26:16for my hum or crudo
26:24my emotions made
26:25my pickles are done
26:27I'm just playing with the balance of flavours
26:29in the broth
26:30trying to get some sweetness in
26:31they're just using the date
26:32if I can get that earthy sweetness in
26:35that'd be great
26:35this broth needs to be really clean
26:38really acidic
26:39but still have a beautiful undertone
26:42of sweetness and smokiness
26:43from that looming and date combination
26:45the judges seem to like my idea in concepts
26:49however
26:50doing a raw fish dish
26:52this late in the competition
26:53might not be enough
26:53oh
26:55brought the good knives over
26:56Jesus
26:57originally I was going to serve the fish as is
27:00sliced perfect
27:01but we're in Doha
27:03it's top 8
27:04this is where your momentum starts to build into the end
27:08being on MasterChef in season 6
27:12propelled me into opening
27:13one of my favourite projects ever
27:16in Alba
27:17and closing my restaurant Alba
27:19was one of the hardest things I've ever done
27:21but I'm a different person now
27:25the MasterChef kitchen is helping me realise
27:30that I still have stuff to say
27:32and any chance at immunity is super important
27:36it gets me one step closer
27:37to taking this competition out
27:39so I need to think about
27:42how I can really elevate this dish
27:44but with less than 10 minutes to go
27:48I'm running out of time
28:14for my hamor crudo
28:18I need to think about
28:20how I can really elevate this dish
28:22to try and win immunity
28:23I see all these spices in front of me
28:28so I take the fenugreek
28:31the cinnamon
28:32some black pepper
28:33a little bit of cumin
28:34and some of the turmeric
28:35and then blitz it into a beautiful spice rub
28:38that can go around the fish
28:40I want the fish on the inside
28:52to be completely raw
28:54with a beautiful toasted spice
28:55on the outside
28:56this could really give me the edge
29:00that I need to win this immunity
29:02this is fun hey
29:03it's ridiculous
29:05how lucky we are
29:07time to start blading up
29:09for my eggplant dip
29:14I want to make the shape of the eggplant on the plate
29:18my zucchini tabbouleh is fresh
29:22and I'm plating my dukkah in actual golden mortal and basil
29:26I've really really enjoyed today's cook
29:29and oil
29:31and I just hope judges like it too
29:32and it's patula
29:34I'm running out of time
29:35get a move on
29:36you've only got five minutes to go
29:38let's go mate
29:42let's go
29:43nice flip
29:44I now need to get all this hard work I've done
29:47onto the plate
29:48I think today I did take a few risks
29:50trying to make a really thin dough
29:52on a very hot bench
29:53and this is not the kind of food
29:55that I would normally cook in this competition
29:57that's great
29:57but I've really tried to lean in
30:00to cooking a Doha centric dish
30:03three minutes to go
30:05so I've got my rough puff in the oven
30:10my consomme is clarified
30:12I have my lumi powder
30:14I have my date puree
30:15and now it's about bringing everything together
30:18but I am literally down to the wire with my rough puff
30:23and it's time to take it out
30:26oh wow it looks good
30:31holy cold
30:32shit
30:32bloody
30:33holy
30:34holy
30:34that's cold
30:35I think it's looking good
30:38but I just hope that it has flaky layers
30:41that really add to my dish
30:43it's working
30:44it's working
30:46one minute to go
30:47the fish is done
30:54it smells fantastic
30:56and as I cut into it
30:58it's perfectly raw on the inside
31:00sweet
31:01it's time to get everything on the plate
31:03I put some of the pickled zucchini
31:06as well as the pickled plum
31:08and then layer a small round of the fish on the top
31:12and the lumi tea goes on the side with the parsley oil
31:16raw fish dish may seem easy
31:19but there's so much work that has gone into all the flavours
31:21and the balance of this dish
31:23as well as the textures
31:24you've got to be finished your dishes in 10
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33:34know you have and you are now finally about to balance it with your techniques and your confidence
33:43i am flabbergasted you are oh i can't kick that table but you are if i could jump over there but
33:49i can't stand up i can't give you a kiss so i'm stuck here but i'm telling you something
33:53baby that is like one sophisticated complex raw fish dish mate i think you should be
34:09so wrapped with what you've done here the spice work is incredible and i feel like it's all
34:15kind of anchored down with the fenugreek and also the saffron those two are just holding everything
34:20together along with that emulsion i feel that provides the body for all the spices to do
34:26their work i really loved that kind of smokiness of the black lime which just permeates the whole dish
34:34and there was so many beautiful textures along the ride as well dishes like this mate they don't just
34:40win immunity they win the competition in my books this is extreme cooking thank you well done thank
34:47you very much well done mate wow that cook was so crazy and i was literally down to the wire
35:04there are wrists and then there is making rough puff in the qatar desert and serving it with like a
35:12savory tea and bickies this looks very intriguing i just hope it's paid off
35:43sarah what's your dish i've made a beautiful lamb consomme and then i've also done a date rough puff
35:53okay well what came over you to make rough puff pastry it's the heat i swear it's the heat
36:02i was not thinking were you halfway through going what am i doing only when andy came over
36:07so i just before that i just weirdly reminded her that we're in the desert
36:21so
36:35did your risk paid off
36:40i just want to reiterate the madness of making puff in the middle of the desert
37:10and i can't believe it but you've got the layers and it is cooked so perfectly to the edge so it's
37:16definitely got those savory notes i love how you made that date paste savory with the
37:22add addition of the spices and you've seasoned that quite heavily
37:26this is fantastic i love this little consomme you've got so much beautiful clarity in that
37:32i think you've done a really great job hello stuffed lamb pita breads date sauce with cardamom
37:46eggplant baba ganoush and zucchini and plum salad
37:51i love how much of that lamb you just rammed into the bread the bread you did wonderfully and your
37:57spice work is phenomenal your date chutney i love the spices in there particularly the cardamom yeah
38:03i think it just it just screams qatar yeah but the eggplant dip is what kind of didn't go
38:10the eggplant and the date together was just a bit of a clash
38:14and it just didn't do the job that i wanted it to be
38:28the kiss really like brought this dish to life for me but i didn't love the bread unfortunately i
38:34thought it was a bit doughy um and it just didn't do the job that i wanted it to be
38:41steamed hamul with a zucchini and pickled plum seltzer and then a little aromatic broth and parsley oil
38:50fish and the black lime beautifully cooked and lovely combination it's a very refreshing clean
38:57tasting dish and i love that broth it's just so bright and then you get a little hit of chili
39:03it's just really weird how that flavor kind of licks around your palate it's a very bewitching dish
39:07so much you deserve a bit of a oh my god i need that thank you
39:27benny hello ben hey man pan-roasted ham or braised aubergine a saffron and kersh sauce with a little
39:36salad of uh zucchini and the pickled plums
39:43a little bit of eggplant just a little bit of eggplant
39:47did i not use your one yeah just a little bit of eggplant
39:51i'm sorry i'm so sorry i think you've got two when you put it
39:56i like sea plant ben i think the kish sauce was revolutionary the salad was textural it was
40:04a city because everything it needed to be and the eggplant was like an absolute star
40:09just a shame that the fish was a little over because i reckon if not that could have been a top
40:14two dish mate i'm totally stunned the way you've managed to uh introduce the the the kush the kush the
40:22the kish kish kish yeah the way you've introduced the kish the kish kish kush kush kish kish kish
40:30Yeah, yeah, yeah, yeah fish fish fish fish fish was fantastic
40:46Look comfortable there
40:49Beautiful
40:51So tell us what you fight Middle Eastern inspired a measure, so this is like bread stuffed we lamp
40:57Do come infused oil
41:00Eggblondite and zucchini tabouleh.
41:17Snez, it's really clear to me that you're in your happy place
41:20when you're making meze.
41:22Your dukkah with that oil mix,
41:25to have those beautiful fresh pistachios in there
41:27and that kind of that lovely earthy greenness coming through,
41:30but then the saffron as well.
41:32And it reminds me of the halwa
41:34and the things that you find in the markets here.
41:36I love your little flatbread with the lamb in it
41:39because I think everything on the plate
41:41has got quite a lot of acidity and salt in it
41:44and the richness of the lamb
41:46actually adds a bit of sweetness as well to the dish
41:49and you always just do a brilliant bread.
41:53I love the way you've converted the eggplant
41:55and the zucchini
41:57and with the introduction of the pickled plums,
42:00I think that was very, very special, Ashley,
42:02and very well-balanced.
42:06Enjoy.
42:11Today, I took some risks.
42:13I definitely cooked a dish
42:14that's quite unlike anything I've cooked up to this point
42:17in the competition,
42:18so I hope that the judges
42:20like this more kind of casual, relaxed version of my food.
42:24Callum.
42:43Hello, everyone.
42:43Hi, Callum.
42:44How much fun is this?
42:45how much fun is this what have you made so I've pushed a homo in a black lime
42:58sauce Archer like a eggplant pickle zucchini and kefir salad and the flat
43:06bread okay let's test it
43:15well I have a problem we cannot bang that table it's not strong enough otherwise I'll
43:45be jumping on top of that table Calum you are a star you've actually gave us a
43:52reflection of what really was in the mystery box with those delicious mix of
43:59spice your flatbread is impeccable is West season your zucchini with the
44:03pistachio well done to that and the fish you managed to cook it so precisely with
44:10the bun so you've got my salute thanks I really appreciate it thank you for you to
44:15be able to use all those ingredients that you are completely unfamiliar with with
44:19such clarity and expertise it just shows like you have got an amazing palette and
44:26incredible skills I loved every single element on here it's just so delicious
44:31and that bread is one of the best breads we've had in the kitchen this season
44:37it's so crispy you should be incredibly proud of yourself
44:44this is very different from previous dishes that we've seen from you like even
44:50your savory dishes they're not as like rustic and kind of all-in as this one is
44:55like this is the food that I was hoping to get like you know in the restaurants in Qatar
45:00it's so fresh it is so alive and so many spikes in so many different places
45:08the achar is beautiful it's got this lovely hum of saffron the fish man is cooked so well
45:15and the bread the bread the bread the bread like for that to be super crispy and to
45:22be able to like hold its structural integrity when mopping and all of that
45:26goodness art is exactly what the dish needed mate well done thank you thanks
45:33everyone that was that was so good what a scorcher of a start to our adventures in Qatar guys
45:50it's so so clear that the competition has never been more ferocious there are many dishes out there
45:56today there are a feast for the eyes the palate and the soul that said we did need to pick two
46:03two winners and it wasn't an easy decision the cooks walking out of here with immunity today are
46:20Callum
46:26and Jamie
46:33huh your crudo that was absolutely outstanding
47:03that is the kind of food that wins this competition and it's clear that you've got
47:08your eye on the prize well done mate thank you
47:13congrats you two you're both immune for the rest of the week
47:16everybody else not to worry because you've got another chance to win immunity tomorrow
47:27and we'll be in another beautiful location and we'll be in another beautiful location see you there
47:36there you go
47:37there you go
47:37there you go
47:38there you go
47:38good night
47:39good night
47:40today was a treat
47:44yeah pretty tough
47:44so all of us too
47:45all of us because that was memorable
47:48tomorrow night
47:56look at this
47:57with incredible inspiration
48:00so beautiful
48:01at their fingertips
48:03it's so inspiring
48:04i think locations can definitely reflect what's on your plate
48:08come on let's go
48:10can they create a dozen
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