Recommended
48:49
|
Up next
48:12
25:31
1:03:38
48:19
1:16:40
43:52
21:12
21:48
26:23
1:31:50
49:22
1:02:54
50:39
1:02:54
- 2 days ago
#ShowFilm98
Category
🎥
Short filmTranscript
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.
00:48Let's clap for me!
00:50Hey!
00:53Hello!
00:54Hello!
00:55Hello!
00:59They 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.
01:14Now, 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.
01:27Oh!
01:28Yeah!
01:29Created by legendary Michelin-starred chef Alain Ducasse.
01:34Adam has been setting the bar for innovative cuisine in Doha for over a decade.
01:41And you, lucky you lot, you'll be getting the chance to cook in there for immunity!
01:46Yay!
01:47Yay!
01:48Yay!
01:53Sarah, 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
02:04as well.
02:05Really, like, understated and beautiful and really nice.
02:09You're 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 the 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!
03:16Alrighty, let's decide who's doing what course now.
03:21Alright, so 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.
03:33Degustation, it's an elegant menu.
03:35Especially when we're cooking in a Michelin star restaurant.
03:38That freaks me out.
03:40Pressure's on.
03:41So, 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.
03:52Now, if cooking at Yidam wasn't exciting enough, we're giving you the entire day to get out
03:59there amongst it and be inspired by Doha.
04:03Yes!
04:04Awesome.
04:05Fun.
04:06Fun.
04:07Explore, use all your senses, really take it in.
04:10This is a fantastic opportunity for you to showcase the architecture, the culture, the cuisine,
04:17the 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.
04:25Oh, yeah, it's going to be fantastic.
04:27Awesome.
04:28Alrighty, go forth.
04:29We'll meet you back here tomorrow.
04:31Make sure you are ready and raring to go.
04:34Wow, that's going to be wicked.
04:37Let's go and explore.
04:39Some kind of tile?
04:58Yeah, beautiful.
05:00This is all individual, like, tile work.
05:04Yeah, like mosaic.
05:06Really beautiful.
05:07It's so inspiring, actually.
05:09I think what I'm looking for is tradition, and that's what I want to be inspired by.
05:14When I'm walking through the spice market, the colour of the spices is so unique.
05:19Like, I'm just mesmerised.
05:20Beautiful.
05:21Wow.
05:22Look at how I look.
05:24Everywhere I look, there's incredible architecture.
05:27This is pretty amazing.
05:29There's the smell of the beautiful spices and food.
05:33Absolutely loving exploring, and I'm already getting so much inspiration from just being here.
05:40I think locations can absolutely inspire cooking.
05:49When you see the colours, the shapes or monuments can definitely reflect what's on your plate.
05:55So I'm a first course, so I'm going to look for something fresh.
06:00Something that's going to fit the Michelin star kitchen.
06:02Oh, hi.
06:03Hi.
06:04I hope you're feeling inspired, Snash.
06:05I'm very good.
06:06There's no time to waste.
06:07Slow because you're 90 minutes.
06:08Up now.
06:09Come on, Snash.
06:10I'm running.
06:11Oh my goodness.
06:12What are all these goodies?
06:13Let's get shopping.
06:14Oh my god.
06:27Look at this.
06:28Here I am, in top 8.
06:29And I'm cooking in a Michelin star kitchen.
06:30I mean, come on, can you believe it?
06:34I mean, I just want to be a little bit.
06:39Can you believe it? I mean, I just want my mum to see this place. It's 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.
06:54But 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.
07:01Lots of green, lots of white, very vibrant, very fresh.
07:05So today I'm making a dish and I'm calling it fish market.
07:09So I'll have a sea bass crudo, poached baby squid noodles.
07:14I have cucumber and mint consumer.
07:16Today I need to be careful not to overdo it like I always do.
07:21My style of cooking is rustic and generous.
07:24And 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.
07:33Have a go at this place.
07:38It's just on another level, isn't it?
07:40This 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.
07:48I'm keen to see what's resonated with them.
07:50Yeah.
07:51I'm really excited to see whether they've been inspired by something as ephemeral as a cultural sensibility
07:56or 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.
08:11Who 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.
08:19That's what it's going to take to an immunity today.
08:21And it is big time now.
08:23Where was that pantry?
08:33Look at the size of that stove.
08:38Alana, your 90 minutes starts now.
08:40Alana.
08:41Hello.
08:42How are you?
08:43I'm well.
08:44What is your source of inspiration today?
08:47My inspiration is the amphitheatre at the Katara Cultural Village.
09:03You know, amphitheatias 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.
09:18Surprises.
09:19Little surprises underneath.
09:20So you're kind of wanting a little surprise performance on our palettes?
09:24It is.
09:25It's a little surprise performance on your palettes.
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.
09:35The 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.
09:45A lot of spoons.
09:46Oh, yeah.
09:47Okay.
09:48I wish I saw that earlier.
09:50Ben, your 90 minutes starts now, mate.
10:09So far, I already took the fillets of the fish for my seabas cruder.
10:13I started the little 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 a 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, lots of green, lots of white.
10:41Okay.
10:42I'm going to add lemon gel and I'm going to use the saffron as a little lovely oil emulsion
10:47to go around and 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.
11:03Right.
11:04Let's go.
11:05Spending some time in Doha, you know, there's just this sort of little journey you go on walking
11:12through 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
11:24these beautiful shade cloths over the top.
11:26I just was really inspired to make this dish.
11:28I'm going to use octopus to emulate that walkway and some little camel lardo to sit over the
11:32top of the sails and the potatoes will kind of be the building.
11:35I'm going to put the list straight on this.
11:38First thing I've done is to get the octopus on, get that cooking.
11:40That takes about an hour.
11:41Quite a big octopus.
11:42I'm toasting spices to make my own curry powder now.
11:44To win today I think you've got to nail absolutely everything.
11:47There's nowhere to hide.
11:48Simple as that.
11:49Oh, which one is this?
11:51This one is already on.
11:53I have like everything to do.
11:55And zero time.
11:57Jellies in the fridge.
11:58Pretty happy with that.
11:59I need to finish my saffron oil.
12:01And 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.
12:12I'm literally focusing and kind of going one by one, one by one.
12:17Taking my time because I know this is going to be the crucial element on my plate.
12:22Oh, Schnitz.
12:23Schnitz!
12:24How are you?
12:25I still have so much to do, so.
12:27Yeah.
12:28Okay, so you've got ten minutes left.
12:29Oh my God.
12:30Not enough time.
12:31Ten minutes ago and I'm actually dying on the inside.
12:35Um.
12:36Nothing is finished.
12:37You look a little bit stressed.
12:38I am actually because I didn't realize 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.
12:46Oh my God.
12:47Let's go.
12:48Oh my God.
12:49Oh my God.
13:02Oh my God.
13:03Ten minutes to go and I'm still prepping all my elements.
13:06All my sea bass crudo poached baby squid noodles and cucumber and mint consomme.
13:13I 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.
13:23To poach my noodles, I quickly bring temperature off my broth to 65 degrees and I'm poaching my
13:29noodles 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
13:39and 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 lader, red pepper jus and curry oil.
13:55I'm planning to mimic the sort of red street with this red dew on top, the piece of octopus
14:00and these sails with this camel lader, 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 star kitchen, probably the nicest kitchen I've ever cooked in.
14:16I haven't been cooking professionally for a couple of years.
14:19Family 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.
14:27Right, I need to get that boiling.
14:30I really miss the excitement and the thrill of cooking in a kitchen.
14:34Look at the colour of it, it's beautiful.
14:36The 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.
14:49Hello, Ben.
14:50Are we travelling?
14:51Yeah, well, well.
14:52Look at the colour of it.
14:53It's pretty, really nice.
14:54So 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?
15:03The main protein is octopus.
15:04Right.
15:05And how are you going to be cooking your octopus?
15:06So I'm raising it in its own juice, so the octopus will probably take almost an hour to cook.
15:10So you don't want the octopus to be too chewy, yeah?
15:12Definitely not chewy, but definitely not mushy.
15:14It's not the easiest protein to get looking immaculate.
15:21I feel like there's going to have to be a lot of finesse in the cooking of the octopus,
15:26just to get it to a place where it's fitting for that dining room.
15:29Yeah.
15:30Good luck, mate.
15:31Cheers.
15:32Good luck, mate.
15:33Thanks.
15:34If the octopus isn't perfect, I've got no chance of winning.
15:35I think it's as simple as that.
15:37Shevez, we need those plates leaving the past in one minute.
15:40Come on, let's go.
15:42I'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.
15:51I've played my sea 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.
16:10Shnez, your time is up.
16:12We'll see you outside at the tasting table.
16:14All right.
16:15Good luck.
16:16I'm absolutely exhausted.
16:18It was a mad house.
16:27But I'm pretty happy with my dish now.
16:29Hello, Shnez.
16:30Hello, Shnez.
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.
16:39So I hope they're going to like it.
16:41Snez, 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 sea bar scruder, lightly poached squid noodles.
16:52And also cucumber and mint consumer.
16:55There's also lemon gel.
16:56And I have a touch of saffron oil as well.
16:59Yeah.
17:00Shnez, you might have been pushed for time, but this looks incredible.
17:03Does it?
17:04Oh, thank you.
17:05It matches your outfit.
17:06We're going to taste it.
17:09I mean, look, just the presentation is sublime.
17:14I mean, it's so attractive.
17:16I can't wait to taste it.
17:18It's very fine dining.
17:27This is my first time trying one of these little knives.
17:29A blink blossom.
17:31Oh, they're so delicious.
17:33I'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.
17:46It's just such an elegant dish to start off with and very befitting of Iram.
17:53Every mouthful was a little surprise pop in my mouth from the beautifully, perfectly poached
18:01squid noodles to the tiny little cubes of sea bass.
18:06Everything was just so melt in your mouth.
18:07And then there was just that gorgeous crunch from the cucumber.
18:11So fresh.
18:12So 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.
18:20Yes.
18:21Yes, absolutely.
18:22This is a symphony of the sea.
18:24It's fresh.
18:25It's light.
18:26It's powerful.
18:27And it's super well done.
18:30One more minutes.
18:31One more minutes.
18:32Dependo, welcome to the kitchen.
18:33Your 90 minutes starts now.
18:34Oh, my God.
18:35I'm going to run.
18:36Oh, what was I doing?
18:37I am definitely feeling under the pump right now.
18:52Seeing Snez leave made me put the, you know, the pedal down.
18:55So I've got my beautiful smoked eel cream.
18:57It's tasting really delicious.
18:58So I'm really happy with that.
18:59My chicken skin's in the oven.
19:00I'm on to my muhumara at the moment.
19:03My muhumara getting beautifully and jammy.
19:05And it has that lovely sweet capsicum flavour as well.
19:08This is a great second course.
19:11For me, a second course is really that perfect entree to have.
19:14Leading 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.
19:24Got my chicken skins out of the oven.
19:26They're beautiful and crispy.
19:29To plate up, I add a little scoop of the muhumara jam on the bottom of the plate.
19:37Then I top that with the pickled jujube, a little crumble of those roasted walnuts.
19:44That'll sit underneath the smoked eel cream that I've siphoning on top of that.
19:50Then on top, the last little finishing touch is that crispy chicken skin with the bay leaf sitar.
19:58Alana, your time's up.
20:00We'll see you at the tasting table.
20:01We'll see you at the tasting table.
20:08Hi, Alana.
20:09Hi, Alana.
20:10Here we go.
20:11Here you go, mate.
20:12Oh, wow.
20:13See you, Sophia.
20:15Thank you so much.
20:16There we go.
20:17Wow.
20:18Okay.
20:19Allana, your inspiration was the amphitheatre.
20:24Yes.
20:25So tell us what your dish is.
20:26So it is smoked eel cream with muhumara and bay leaf sitar chicken skin.
20:32Mmm.
20:34Thank you so much, Alana.
20:35We're going to taste your dish now.
20:37Enjoy.
20:38Well done.
20:40The whole idea was about something that has a shell and then when you go inside it, there's
20:45all these layers and it comes alive.
20:47Long bow for me, guys.
20:48Long, very long bow.
20:49Really?
20:50Yeah, I'm just not, I'm just not picking up what she, what she was putting down.
20:53Mmm.
20:54Mmm.
20:55So the surprise inside was definitely that muhumara.
21:00It was super powerful.
21:01Although the smoked eel cream was lovely, it just didn't really stand a chance against
21:07how powerful that muhumara that muhumara was.
21:08Mmm.
21:09We're in such a luxurious setting and everything was quite like, whoa, in this bowl.
21:10That muhumara is definitely the dominant flavour.
21:11Mmm.
21:12That muhumara is definitely the dominant flavour.
21:13I really thought there was going to be a lot more of that eel in there.
21:44Mmm.
21:45Mmm.
21:46She did a wonderful job of making that super crispy.
21:48If I have to compare with the first dish, it looks like this one is missing a bit of
21:53ooh-la-la.
21:54Mmm.
21:55Use an extra pair of hands today, that's for sure.
22:05I 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 channelling today.
22:12I 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 which uses spices in so many different ways.
22:23And I think that would be a perfect celebration of those spices that I saw in the spice market.
22:30As much as India is known for its biryani, it actually is a dish that travels from the Middle East to India.
22:35So I think it's a perfect dish to create for the judges today.
22:38Being in this beautiful city, I'm drawing inspiration from the two beautiful cultures,
22:43the Middle East as well as the Indian culture, using all these spices.
22:53I'm trying to get everything done.
22:55So we've got the red pepper jus reducing, potatoes poach, and 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.
23:12I've definitely taken a risk today with this dish.
23:14Mm-mm.
23:15The octopus is not easy to cook.
23:17I don't have time to do anything else if it hasn't worked.
23:20Everything is riding on this.
23:23Push your fingers.
23:2512 minutes to go in this degustation challenge.
23:44The cook on the octopus has to be perfect in order to have a chance at immunity today.
23:49I can feel with my fingers that it's feeling pretty good, pretty well cooked.
23:54I slice it.
24:01Taste 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 so it doesn't dry out,
24:09and then let it cool down a bit before I finish it on the hivachi.
24:12Time is running out fast, so I need to get everything unsorted or it's not going to be on the plate.
24:16Simple as that.
24:20Sarah, welcome.
24:21You are course five, our first sweet course.
24:24Your 90 minutes starts now.
24:26Okay.
24:27Come on, let's go.
24:29Honestly, this is the most incredible feeling to be cooking in a darn kitchen, but I have to say it'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.
24:53So the shape of the Desert Rose is absolutely gorgeous.
24:57It's very grand and has this beautiful disc that really showcased the architecture of the place.
25:03It feels kind of powerful, but very, very feminine at the same time.
25:07Oh, that is super hot.
25:09My idea is to replicate the essence of the Desert Rose.
25:14Not only the structure, but also from things that you would get in a cheese platter, but 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 is going to be the akubakura compote, the little apricot things.
25:31Okay.
25:32Then I'm going to layer on a namlaka, so 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 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.
25:58Oh my God, there's saffron.
26:01Dipinda.
26:02Hello guys.
26:03How are you going?
26:04Yeah, good. How are you guys?
26:05Tell us what you took your inspiration from and what's your dish?
26:07So I took inspiration from the spice market at Sukwa Kif.
26:11I am going to do a layered chicken biryani right there.
26:14And I've got the salad.
26:16How are you going to make biryani like appropriate for where we are?
26:22I'm going to try and make it finesse, but at the same time, I promise to deliver with flavour.
26:28That is your challenge today, is like, how do you make biryani fit in a degustation menu?
26:35Because if you could achieve this with finesse and class, it would be an absolute game changer.
26:40Yeah, I hope so. I hope so. I'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.
26:55Perfect, you're good.
26:56I'm starting to plate up.
26:58I'm really happy with the cook on the octopus.
27:00Is that how the judges like it? I don't know.
27:03But the red octopus looks great on the plate.
27:06The jus on top, just falling off the sides and being held by the yoghurt, just like the street.
27:10I'm really happy with how this looks.
27:12Put these triangles of the camel lard over each of the pieces of octopus.
27:20I give it a quick blow torch.
27:22It starts to melt, it looks translucent.
27:24It really takes me back to that street with the sails above.
27:27Perfect.
27:28The colours are there, the shapes are there, and I hope I've nailed it.
27:33Ben, your time is up. We'll see you in the dining room.
27:35Good luck.
27:36Let's go.
27:42Betty.
27:43Hi Ben.
27:44Hi.
27:45How's it all Ben?
27:46Whoa.
27:47Looks like you've been working hard.
27:48Uh, yeah.
27:50So if this was course three on a degustation menu, what would the dish name be?
28:05Dish name would be charred octopus with red pepper jus, camel lardo, and curry potato.
28:11How's the cook on that octopus?
28:12It's, I'm very happy with the octopus.
28:13It's not a way people normally cook it, but that's how I like octopus.
28:14I hope you do as well.
28:15Got it mate.
28:16I'm looking forward to digging into this one.
28:17Yeah, let's try.
28:18Absolutely.
28:19Thanks guys.
28:20Thank you Ben.
28:21This is looking delicious.
28:26I'm getting a visual representation, even looking at that photo there, just how he's
28:33cut that camel lardo into like sail shapes and then also that beautiful red pepper sauce
28:40is just stained over that octopus.
28:42I'm picking up what he's putting down.
28:44Mmm.
28:45I think it looks stunning.
28:46And it smells terrific.
28:47It smells so good.
28:48Let's hope it tastes as good as it looks.
28:49Yeah.
28:50Yeah.
28:51Okay, I am loving what's going on here.
29:09The octopus is cooked so perfectly.
29:14Like just has the tiniest bit of bite, but is so beautiful and succulent and has the most
29:21light whispers of smoke.
29:23I'm so impressed by that.
29:24The red pepper sauce versus the yogurt was a great play because that red pepper sauce
29:29is quite sweet and really vibrant, but then the yogurt just gives it this beautiful fat
29:34but also acidity that went with every single component on the dish.
29:38For me, it is worth it.
29:41Yeah.
29:42The way he has cooked that oki is probably one of the best examples I've ever tasted.
29:50It is sensational.
29:52Like buttery, but still a bite to it.
29:55The smokiness of the curry leaves, the crispiness of them against the buttery, smoky lardo.
30:01I just think everything belongs on the plate and I think it's one of his best cooks.
30:05Ben has done a fantastic job.
30:08Yeah.
30:09Very self-controlled.
30:10That's why I'm only in course three.
30:12I'm so anxious about how we're going to judge this.
30:14Anxious?
30:15I'm excited.
30:16Yeah.
30:17You don't mind, do you?
30:18You can have a course, yeah.
30:19Save yourself.
30:20Save yourself for the next one.
30:21It might be hearty.
30:25Okay, 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 salin's coming together.
30:38The writer's already in the fridge chilling.
30:40I want to make sure I pack this biryani full of flavour.
30:43It's looking good.
30:45In terms of the course number, number four, so it's the last savoury course, which is technically
30:50like 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.
31:05I 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.
31:16Laura, welcome.
31:18Your final cook, your 90 minutes starts now.
31:21Oh my gosh.
31:23Two minutes to pinda.
31:24Got it.
31:25Yep.
31:27To 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.
31:42Yup, yup, yup.
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.
31:52I've used spices in every single element, so I think it's a perfect celebration of spice.
31:57Dipinda, your plates are leaving the past now.
31:59I'll see you in the dining room.
32:01Hi, Dipinda.
32:02Hey, guys.
32:03Hey, Dr. Dipinda.
32:04Dipinda, how are you?
32:06Dipinda.
32:07Hey, guys.
32:08Hello.
32:09You're inspired by the spice stores at Subwa Keef.
32:10So tell us what you made today.
32:11So I've made a laid chicken biryani.
32:16With a salad.
32:17And then I've got a mint and a pomegranate writha.
32:21And do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu?
32:26And do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu?
32:43Do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu?
33:00I think so, yes.
33:01Because it's like, it's satisfying.
33:02Well, we look forward to tasting the spice market in this dish.
33:03Thanks, Dipinda.
33:04Enjoy.
33:05Cheers, Dipinda.
33:07Thank you, Dipinda.
33:10It's not screaming fine dining for me.
33:25No.
33:26Not even remotely.
33:27There has to be consideration as to how it sits amongst all the other dishes.
33:31And compared to what we've seen so far, it's definitely sitting out as a clanger.
33:35Yep.
33:40I 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
33:59well and truly tipped.
34:01But 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.
34:24Despite it being delicious.
34:25I'm going all right at the moment, but the time is definitely flying.
34:35I've got a lot I want to get through still, but there's a lot of highly technical elements
34:40here.
34:41So 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.
34:49And it will be a savory sweet bridging course with a dessert kind of based around a cheese
34:55platter.
34:5620 minutes.
34:57Shit.
34:58That went so quickly.
34:59I have finished my date and olive compote and finishing off my chocolate blue cheese
35:06namlaka.
35:08And I'm working on my creme pate.
35:10So this is chamomile milk and I'm steeping it with the Turkish bread.
35:15But I am experimenting a bit with my ratios, trying to increase the fat levels in this because
35:21chamomile milk has a lot less fat than what a regular cow's milk would.
35:25I'm going to be able to do this.
35:28I'm just not really happy with the consistency of this one.
35:32Oh.
35:33I don't have time to experiment further.
35:36I'm already behind.
35:37I need to get it chilling, ready to serve.
35:40The pressure.
35:41I'm feeling it.
35:43Come on, Toddy.
35:44Please work.
35:48Shit.
35:53Oh my God.
35:55Hold that thought, Andy.
36:05I went to the gym this morning.
36:07Settle down.
36:09How was our inspiration, like, through the roof or what?
36:12Oh, pretty incredible.
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.
36:20Yeah.
36:21Yeah.
36:22Yeah, it's just like, I think for a place that's like so sacred and holy and everything's quite
36:26neutral, and then to have this like incredible gold mosque just like sticking out, I was just
36:30so drawn to it.
36:31Yeah.
36:32How is that going to translate to your dish?
36:35Uh, so 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.
36:42Okay.
36:43With golden tiles.
36:44Um, so basically once the dish hits the table, all you're going to see is golden tiles and
36:49the dessert is hidden inside of that.
36:51Right.
36:52That sounds like a lot of work.
36:53Yeah.
36:54It's so much work.
36:55What's the dish made up of?
36:56Pistachio financier.
36:57Some stewed blood orange.
37:00Fresh blood orange.
37:01Uh, carrot tea gelato on top.
37:03And then you're going to have the honey golden twils covering the whole dish.
37:06Wow.
37:07Yeah.
37:08Okay.
37:09I'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.
37:1760 tiles?
37:18Yeah, that's a lot of tiles.
37:2060 tiles?
37:21Yeah.
37:22I regret all my decisions right now.
37:23Good luck.
37:24So much.
37:25Bye.
37:30Sarah, how's it travelling?
37:32Um, I, um, I have run out of time.
37:34You've run out of time?
37:35Yeah.
37:36Literally.
37:37Like, you've got six and a half minutes to go.
37:39Are we getting any desserts?
37:41Oh my god.
37:42Nah.
37:43It'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.
37:54Come on Sarah.
37:55I'm definitely panicking.
37:58Is that the second element?
38:00Yeah.
38:01Is there anything else going on the plate?
38:03I don't know.
38:04It's like ice cream.
38:05The twill's not set.
38:07Yeah, this 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.
38:29Shit.
38:30You've got a minute 40.
38:31What can I do?
38:32I've got nothing.
38:33Yeah.
38:34Shit.
38:35Well it's not going to happen.
38:36It's the worst feeling to see a dish that could be so amazing and not have a finished
38:51plate.
38:5260 seconds Sarah.
38:53Thankfully I've got a few twills that are ready to go.
38:58Alright.
38:59I'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.
39:10I just...
39:11Something to sprinkle.
39:1310 seconds.
39:15Five.
39:16Four.
39:17Three.
39:18Two.
39:19One.
39:20Time's up Sarah.
39:21I'm so sorry.
39:22Oh my god no.
39:23What the hell.
39:24Shit.
39:25God damn.
39:26Oh.
39:27That's stressing me out so much now.
39:28Like I need to motor.
39:29I'm sure it's going to taste delicious.
39:32Today I want to create a dessert that is completely covered with golden tiles.
39:50I am so inspired by the golden tiles of the golden mosque.
39:55Shit I don't know if they're going to get 60 tiles.
39:58I think I take that all back.
40:01These golden tiles are taking me so long to make.
40:04But without these tiles I do not have the concept.
40:07And 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.
40:15Maybe 10 each.
40:16If they're lucky.
40:17I 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.
40:24I 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.
40:28Maybe a few little less tiles.
40:30Okay.
40:31It's real done.
40:36I 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.
40:44Oh Sarah.
40:45I'm sorry.
40:46Oh Liz.
40:49I haven't served a dish that I'm proud of serving in such a grand and beautiful restaurant
40:56like Adam.
40:57Sarah, what was your inspiration?
40:59So my inspiration was the National Museum, the Desert Rose.
41:04So I wanted it to be a bridging course.
41:05So I did that play on a cheese plate.
41:08So on the base, we have that Aku Bakura and olive chutney.
41:13And then we have the Nemlaka, which is a blue cheese and sheep's cheese chocolate.
41:19And then we have our tuile on top.
41:23So where did it go wrong?
41:26Um, I think it was everything.
41:28It's this restaurant.
41:29It's grand.
41:30It's beautiful.
41:31It's a, um, incredible kitchen.
41:34And yeah, just, yeah, pretty disappointed.
41:37Yeah.
41:38Don't make me cry.
41:41Sarah, we're all heartbroken for you.
41:44That was a tough cook.
41:45Yeah.
41:46It was.
41:47Thanks.
41:48Thanks, Sarah.
41:49Thank you so much, Tom.
41:50What a shame, mate.
41:51Yeah.
41:52Pressure 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?
42:00Yeah.
42:05That's strong.
42:09Whoa.
42:11Oh.
42:14That's intense.
42:17That 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
42:28come up with a dish idea conceptually and it translates really well.
42:33And most of the time she's so solid, but today she just pushed it way too far.
42:38There's so many hardcore flavors on the plate.
42:42They are such intense flavors.
42:43Like I could literally eat just tiniest dot of that mousse on the outside.
42:49It was so intense with the blue cheese.
42:51And then the bitter almonds on top.
42:54Again, another intense flavor.
42:56I can actually see where this was going, but it was like she needed to take it way to the
43:01other end of the spectrum in terms of how much she had of those really intense ingredients.
43:06I really love the concept.
43:08I love the idea of the bridging core.
43:09She's such an intelligent cook.
43:11But I think this time she did get into her own head.
43:15When you look at this dish, you can see someone is quite genius behind it.
43:20I mean, if she managed to nail this, not just visually, textures, but also the balance of acidity,
43:26saltiness, sweetness and so on, she would have been probably producing the best cheese course,
43:32including chocolate in the Michelin star-western.
43:35But sadly, it's entirely on balance.
43:43They're good. They're good. They're good. They're good.
43:45OK. OK.
43:47While the boil's off in the oven, it's time to start plating up.
43:51I'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.
44:03A really nice, generous scoop of the carrot tea gelato.
44:06And now it's time to start covering this dish with our tiles.
44:10I'm so nervous.
44:12My tiles are baked.
44:13I'm going to brush them with a gold luster powder,
44:16so they're really vibrant and replicate those golden tiles on the mosque.
44:20She gold.
44:24The whole concept of today's challenge is the visual representation
44:27of our inspiration.
44:29And if my dish doesn't look like the Katara Golden Mosque,
44:32then there's no chance I'm going to win immunity today.
44:36And I think I'm only going to have 20 golden tiles to use.
44:39I just need one. I'm just one short.
44:42It's OK. It's OK.
44:45Laura, you've got to get that ice cream on.
44:46You've got one minute.
44:48Come on, Laura. Bring it home.
44:51Stay, stay, stay, stay.
44:52I'm going to try and use some gold leaf to add it to the dish,
44:55but this just needs to scream gold mosque.
44:58Ten, nine, eight, seven, six, five, four, three, two, one.
45:08That's it, Laura.
45:10Time's up. We'll see you at the tasting table.
45:12Oh, 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
45:22and have a completely covered dish with those golden tiles,
45:25it looks pretty goddamn special.
45:29Here she is.
45:31Shiny, shiny.
45:32Oh.
45:34Thank you, Laura.
45:35Wow.
45:37Wow.
45:39Wow.
45:41Big sigh.
45:43Yeah. That was huge.
45:45We're in a Michelin star restaurant today.
45:47The pressure is absolutely insane.
45:49Wow.
45:51Immunity is on the line and I want it so bad.
45:54Oh.
46:02Sorry.
46:06Big sigh.
46:07Yeah.
46:08That was huge.
46:10Oh.
46:12So, you're inspired by the golden mosque in the cultural village.
46:14Yes.
46:15Tell us the name of your dish.
46:16So, this is golden katara.
46:18So, we've got a pistachio financier,
46:19a little pistachio creme fraiche, blood orange,
46:22a carrot tea gelato, and then you've got the gold tiles.
46:26I think the flavours are there and it looks pretty good.
46:28Thank you so much.
46:29We're going to taste now, Laura.
46:30Good. Thank you so much.
46:33Thank you so much, Laura.
46:35Jean-Christophe, can you do me a favour to pass that thing down, please?
46:37Oh, absolutely.
46:39Because I just want to do something.
46:40This is as legit as it gets, right?
46:43Oh, yeah.
46:44It's... that's incredible.
46:45Look at that.
46:47That really appeals.
46:48Because she's used that texture on the seal part to make it look similar to the tile.
46:52Yeah.
46:53Let's do it.
46:55Mmm.
46:59Wow.
47:01So delicious.
47:02This is such an exquisite expression of everything I've tasted in Doha.
47:16But paired back, refined, absolutely suited to this gorgeous setting.
47:22Mmm.
47:23I loved it.
47:25That financier in the middle, she was nice and sort of chewy, scoogey, fudgy.
47:30And it's got that beautiful hum of cardamon, all those warm spices.
47:34But 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.
47:49For me, the beauty of the cardamon in the cardamon tea, ice cream.
47:54Yeah.
47:55Or gelato.
47:56Versus that real sharpness of those slightly caramelised blood orange.
48:02And then the pistachio financier.
48:04Yeah.
48:05That was like, that is Doha.
48:06Right there.
48:07Yeah.
48:08Yeah.
48:09She's gone to another level and now she has made our decision so tough.
48:13So much harder, yeah.
48:14And 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.
48:33With a challenge like this, we were expecting something extra special.
48:38And what you gave us, that was absolutely unforgettable.
48:47The standard of cooking today, it was exceptionally high.
48:51If we could pick two winners, then our decision will be easy.
48:56Laura.
49:02And Ben.
49:03Ooh.
49:04Wow.
49:05Guys, your dishes, they were unbelievable.
49:15Both 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
49:29and the skills of a MasterChef veteran who is back to win.
49:35It was made by...
49:40Ben!
49:42Oh!
49:44Oh!
49:45Oh!
49:46Oh!
49:47Oh!
49:48Oh!
49:49Oh!
49:50Oh!
49:52Oh!
49:53Oh!
49:54Oh!
49:55Oh!
49:56Oh!
49:57Oh!
49:58Oh!
49:59Oh!
50:00Oh!
50:01Oh!
50:02Oh!
50:03Oh!
50:04Oh!
50:05Oh!
50:06Oh!
50:07Oh!
50:08Oh!
50:09Oh!
50:10Oh!
50:11Oh!
50:12Oh!
50:13Oh!
50:14Oh!
50:15Oh!
50:16Oh!
50:17Oh!
50:18Oh!
50:19Oh!
50:20Oh!
50:21Oh!
50:22I 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.
50:30I'm so stressed, I don't know what to do.
Recommended
48:49
|
Up next
48:12
25:31
1:03:38
48:19
1:16:40
43:52
21:12
21:48
26:23
1:31:50
49:22
1:02:54
50:39
1:02:54