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  • 2 days ago
Masterchef Australia Season 17 Episode 42
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.
00:48Let'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 all.
01:04Good morning.
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
01:21is creating masterpieces of its own.
01:24I'm talking about the stunning Edam.
01:27Oh.
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.
01:41And 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
02:04as 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.
03:21All right, so once you've got your numbers, just get into order.
03:25Five.
03:26I'm two.
03:27I'm three.
03:28One.
03:29In this degustation menu, I'm going first.
03:32Negustation.
03:33It's an elegant menu.
03:35And especially 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, Depinder, you're on Savory.
03:45Okay.
03:46Yeah.
03:47Got it.
03:48And Sarah and Laura, you're on Sweeties.
03:50Nice.
03:51Nice.
03:52Now, if cooking at Yidam 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!
04:04Awesome.
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
04:16cuisine, the energy of Qatar's capital city.
04:19We want to be as in awe of your dishes as we are this city.
04:23Oh, so excited.
04:24Oh, yeah, it's going to be fantastic.
04:27Alrighty, go forth.
04:29We'll meet you back here tomorrow.
04:31Make sure you are ready and raring to go.
04:33Wow, it's going to be wicked.
04:34Let's go and explore.
04:35Some kind of tile?
04:48Yeah, beautiful.
04:52This is all individual.
05:02Like, tile work.
05:03Yeah.
05:04Like, mosaic.
05:05Really beautiful.
05:06It'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.
05:21It's beautiful.
05:22Wow.
05:23Look at how I've opened it.
05:25Everywhere 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
05:39here.
05:40I think locations can absolutely inspire cooking.
05:49When you see the colours, the shapes, or monuments, it 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.
06:04Oh, hi.
06:05Hi.
06:06I hope you're feeling inspired, Snash.
06:07I'm feeling good.
06:08There's no time to waste.
06:09Sorry, because you're 90 minutes.
06:10Get up now.
06:11Come on, kids.
06:12I'm running.
06:13Oh, my goodness.
06:14What are all these goodies?
06:15Let's get shopping.
06:16Oh, my God.
06:17Look at this.
06:18Here I am.
06:19I'm in Top 8.
06:20And I'm cooking in a Michelin Star Kitchen.
06:22I mean, come on.
06:23Can you believe it?
06:24I mean, I just want my mum to see this.
06:26This place is phenomenal.
06:27oh my goodness what all these goodies let's get shopping oh my god look at this here i am
06:33in top eight and i'm cooking in a michelle star kitchen i mean come on can you believe it i mean
06:40i just want my mom to see this place is phenomenal so as a first course i really wanted to be kind
06:45of quite light and elegant and kind of aromatic as well i was pretty much just inspired by every
06:52single side i got to but soon as i walked to the fish market i knew that's my place and that place
06:58just had every color in the world you could imagine that lots of green lots of white very vibrant very
07:03fresh so today i'm making dish and i'm calling it fish market so i'll have a sea bass crudo poached
07:12baby squid noodles i have cucumber and mint consumer today i need to be careful not to overdo it like i
07:19always do my style of cooking is rustic and generous and i think today i wanted to kind
07:26of push myself and go more elevated and that's what i want to do today to impress the judges okay
07:37have a go at this place it's just on another level isn't it this is pretty special yeah it's very
07:43arresting this building i feel like this is where they're definitely going to feel the weight of this
07:47challenge yeah i'm keen to see what's resonated with them yeah i'm really excited to see whether
07:52they've been inspired by something as ephemeral as a cultural sensibility or something more tangible
07:57like a piece of architecture i guarantee we'll get great food because we're at that stage of the
08:02competition where i'm going to put it out there these are the best cooks i've seen in this competition
08:06you know but the challenge here is who can convey that inspiration yeah who can convey that in a really
08:12smart and savvy way and put that on a plate that we are going to remember and they will remember
08:18for a very very long time that's what it's going to take to an immunity today and it is big time now
08:23where was that pantry look at the size of that stone huh
08:35allana alana your 90 minutes starts now allay allay allay alana thank you
08:55alana hello how are you what is your source of inspiration today my inspiration is the amphitheater at
09:02the qatara cultural village uh you know amphitheater they kind of open up and have these you know
09:07shows and theater and performances in there so my idea is that i'm going to have this beautiful smoked
09:14eel cream sort of enveloping all these beautiful little touches underneath surprises little surprises
09:20underneath so 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
09:28today i'm cooking smoked eel cream with a muhumara jam and crispy chicken skin the muhumara jam and the
09:36little pickled jujube they are the little surprises underneath a lot to get done um in a very short
09:42amount of time
09:58where are the spoons oh yeah okay i wish i saw that earlier
10:03ben your 90 minutes starts now mate thank you
10:06so far i already took the sealants of the fish for my dc bus scooter i started the little the broth
10:14or stock so i'm going to use this to lightly poach my squid noodles i'm also working on my green
10:19consumer so i want this brought to be kind of super green and vibrant this dish is the first dish and
10:24it's going to set the tone for the whole menu so i'm thinking how do i make this dish fit for this
10:30restaurant using the flavors of doha i need to elevate everything this dish should be very vibrant
10:37like when you walk into that fish market you get all the colors lots of green lots of white
10:43i'm going to add lemon gel and i'm going to use the saffron as a little lovely oil emulsion to go
10:47around and that's going to 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 going to 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
11:13replicate today today i'm making a braised octopus with camel lado red pepper jus and curry oil
11:20yesterday i went to the qatara 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'm going to use octopus
11:28to emulate that walkway and some little camel lado to sit over the top like the sails and the
11:33potatoes will kind of be the building i'm going to put the list straight on this first thing i've done
11:38is to get the octopus on get that cooking that takes about an hour quite a big octopus i'm toasting
11:42spices to make my own curry powder now uh to win today i think you've got to nail absolutely everything
11:46there's nowhere to hide simple as that which one is this this one is already on
11:52i have like everything to do and zero time gel is in the fridge pretty happy with that i need to
11:59finish my suffering oil and i also need to finish my consumer so really really need to punch on my
12:06stock is strained and it's ready for the noodles to be poached but and i'm still slicing my noodles
12:13i'm literally focusing and kind of going one by one one by one taking my time because i know this is
12:19going to be that the crucial element on my plate oh shneez how are you i still have so much to do
12:27so yeah okay so you've got 10 minutes left oh my god not enough time 10 minutes ago and i'm actually
12:33dying on the inside nothing is finished you look a little bit stressed i am actually because i didn't
12:39realize time and i still need to cook my squid noodles i'm really behind at this point i'm really
12:45not sure how i'm gonna make four perfect plates oh my god oh my god 10 minutes to go and i'm still
13:04prepping all my elements for my sea bass crudo poached baby squid noodles and cucumber and mint
13:10consumer i haven't even plated a single thing on those plates and i need four perfect plates so i'm
13:17really really struggling here oh my god i'm so behind i need to poach these noodles to poach my noodles
13:24i quickly bring temperature off my broth to 65 degrees and i'm poaching my noodles in it for a minute and
13:30a half i taste it it's perfect now i need to finish up the consumer because that's going to be sitting
13:37all around my dish and it needs to be perfect beautiful check the octopus it's looking good
13:48now i need to start working on the red pepper jus today i'm making a braised octopus with camel
13:53laddo red pepper jus and curry oil i'm planning to mimic the sort of red street with this red
13:57dew on top the piece of octopus and these sails with this camel laddo which is basically cured
14:04and more meat spending some time in doha has let me experience some great ingredients and great
14:08spices i'm trying to sort of mimic those flavors and those thoughts into this dish this is a michelin
14:14started kitchen probably the nicest kitchen i've ever cooked in i haven't been cooking professionally for
14:18a couple of years family life versus restaurant life you know the two things don't exactly line up
14:24now i'm running a software business so i can spend more time with my two girls
14:27all 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
14:40second chance at a once in a lifetime thing and also i don't want to disappoint my children who are so
14:48excited about me being here
14:49how are we traveling yeah well well look at the color of it it's pretty really nice so it's all
14:55about visuals and color especially for you it's important obviously flavor is top yeah it's got to
15:00taste amazing so what is the main protein main protein not octopus right and how are you going to
15:05be cooking your so i'm raising it in its own juice so big octopus probably take almost an hour to cook
15:10so you don't want the octopus here 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 to
15:23be a lot of finesse in the cooking of the octopus just to get it to a place where it's fitting for
15:28that dining room yeah good luck mate good luck mate thanks if the octopus isn't perfect i've got no
15:35chance of winning i think it's simple as that we need those plates leaving the past in one minute come
15:40on let's go i'm feeling really frazzled i'm really feeling like a little bit of panic mode here oh my
15:46god pull my cucumbers out i kind of swirl them a little bit so they look delicate i played my c-bar
15:53scrudo around my cucumbers then my squid noodles in the middle i pipe some beautiful lemon gel around
16:03and the other fresh garnishes and i finish it off with a beautiful broth and i'm dropping that
16:09suffering oil on top of it schnez your time is up we'll see you outside of the tasting table
16:14all right good luck i'm absolutely exhausted he was a mad house
16:27but i'm pretty happy with my dish now hello
16:31wow it definitely reflects that
16:34market market it's fresh it's colorful it's beautiful it's a seafood so i hope they're gonna
16:40like it snaz you were inspired by that stunning fish market what's your dish so my dish is actual
16:47fish market so there is a zebra scrudo lightly poached squid noodles and also cucumber and mint
16:53consumer there's also lemon gel and i have a touch of saffron oil as well yeah snaz you might have been
17:01pushed for time but this looks incredible does it oh thank you it matches your outfit we're gonna
17:06taste it thank you thank you thank you thank you thank you so much i mean no just the presentation is
17:13is sublime i mean it's so attractive i can't wait to test it it's very fine dining
17:19this 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
17:45like a little bit of the mane it's just such an elegant dish to start off with and very befitting
17:51of it um every 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 everything was just so melt in your mouth and then
18:07there was just that gorgeous crunch from the cucumber so fresh so inviting i kind of didn't want
18:13it to stop and i think that's also what the first dish in a degustation should do make you want more
18:19yes yes yes absolutely this is a symphony of the sea it's fresh it's light it's powerful and it's super
18:28well done
18:39four minutes
18:42depender welcome to the kitchen your 90 minutes starts now oh my god i'm gonna run
18:48what was i doing i am definitely feeling under the pump right now seeing snaj leave made me put the you
18:54know the pedal down so i've got my beautiful smoked eel cream is tasting really delicious so i'm really
18:58happy with that my chicken skin's in the oven i'm on to my um muhamara at the moment my muhamara 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 more
19:17meatier style mains alana we want your four perfect plates to leave the pass in one minute go alana
19:24got my chicken skins out of the oven they're beautiful and crispy
19:30to plate up i add a little scoop of the muhamara jam on the bottom of the plate
19:36then i top that with the pickled jujube a little crumble of those roasted walnuts
19:41that'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 thank you at the tasting table okay
20:01hi alana here we go hello hello here we go oh wow 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 muhamara 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 i'm just not i'm just not picking up what she what she was putting
20:52down
21:12so the surprise inside was definitely that mahamara it was super powerful although the smoked eel cream
21:21was lovely it just didn't really stand a chance against how powerful that mahamara was
21:27we're in such a luxurious setting and everything was quite like whoa in this bowl
21:35that mahamara is definitely the dominant flavor i really thought there was going to be a lot more of
21:40that eel in there but i did love the chicken skin she did a wonderful job of making that super crispy
21:48if i have to compare with the first dish 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 i feel like doha is kind of like a melting pot of like
22:08so many different cultures and cuisines and that's exactly what i'm channeling today i got inspired by the
22:14spice market loved the vibe there i've never been to a market like that before i'm thinking of a dish
22:19like biryani which uses spices in so many different ways and i think that would be a perfect celebration
22:25of those spices that i saw in the spice market
22:30as much as india is known for its biryani 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 taters poach and then cut
23:05everything up and get it on the plate time is uh running out fast time for me to take a look at this
23:09octopus it's full on man i've definitely taken a risk today with this dish the octopus is not easy
23:16to cook i don't have time to do anything else if it hasn't worked everything is riding on this
23:22push your fingers
23:4212 minutes to go in this degustation challenge the cook on the octopus has to be perfect in order to have a
23:47chance at immunity today i can feel with my fingers that it's feeling pretty good pretty well cooked
23:55i slice it
24:01taste it so 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 bit
24:10before i uh finish on the hibachi time is uh running out fast so i need to get uh everything
24:14i've sorted 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
24:26go
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
24:46i 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
25:03it 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 but
25:15also 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 akubakora 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
25:52this so i think that's going to be the hardest part
25:58oh my god there's suffering
26:01depinder hello guys how are you going yeah yeah good how are you guys tell us what you took your
26:05inspiration from and what's your dish um so i took inspiration from the spice market at sukwa kif
26:11i am going to do a layered chicken biryani right um and i've got the salad how are you going to make
26:16biryani like appropriate for where we is like i agree how do you make biryani fit in a degustation menu
26:25because if you can achieve this with finesse and class yeah it'd be an absolute game changer yeah i hope so
26:31i hope so i'm aiming for that today okay make it elegant yes thank you appreciate it are you done
26:43ben you've got one minute perfect i'm starting to plate up i'm really happy with the cook on the
26:50octopus is that how the judges like it i don't know but the red octopus looks great on the plate the
26:57jus on top just falling off the sides and being held by the yogurt just like the street i'm really
27:01happy with how this looks put these triangles of the camelado of each of the pieces of octopus
27:10i give it a quick blowtorch it starts them out it looks translucent it really takes me back to that
27:15street with the sails above perfect the colors are there the shapes are there and i hope i've nailed it
27:23ben your time is up we'll see you in the dining room good luck let's go thank you
27:40betty hi ben hi what's good old ben whoa looks like you've been working hard uh yeah thank you
27:48so if this is course three on a degustation menu what would the dish name be this name would be uh
27:56charred octopus with red pepper jus camelado and curry potato how's the cook on that octopus it's i'm
28:05really happy with the octopus it's not a way people normally cook it but that's how i like octopus i hope
28:08you do as well right mate i'm looking forward to digging into this one let's try absolutely thank you
28:15this is looking delicious i'm getting a visual representation even looking at that photo there
28:23just how he's cut that camelado yeah um into like sail shapes and then also that beautiful red pepper
28:29sauce is just stained over that octopus i'm picking up what he's putting down
28:33i think it looks stunning and it smells terrific let's hope it tastes as good as it looks
28:51okay i am loving what's going on here the octopus is cooked so perfectly like just has the tiniest bit
29:07of bite but is so beautiful and succulent and has the most light whisper of smoke i'm so impressed by
29:13that the red pepper sauce versus the yogurt was a great play because that red pepper sauce is quite
29:19sweet and really vibrant but then the yogurt just gives it this beautiful fat but also acidity that
29:25went with every single component on the dish for me it is working the way he has cooked that occhi is
29:36probably one of the best examples i've ever tasted it is sensational like buttery but still a bite to it
29:45the smokiness of the curry leaves the crispiness of them against the
29:48buttery smokey lardo i just think everything belongs on the plate and i think it's one of his
29:53best cooks ben has done a fantastic job yeah oh very self-controlled course three i'm so anxious
30:03about how we're going to judge anxious i'm excited yeah you can have a course yeah save yourself save
30:09yourself for the next one it might be hearty okay this is going to be cooking till the last minute
30:18three out of four of my elements are done for the biryani i'm feeling really good with all of my
30:22elements at the moment the chicken tastes amazing the rice is so fragrant the silence coming together
30:28the writer's already in the fridge chilling i want to make sure i pack this biryani full of flavor
30:34it's looking good in terms of the course number i have number four so it's the last savory course
30:39which is technically like the heaviest course you want them to be like satisfied and it kind of ties
30:45it all together so i'm hoping biryani does just that biryani is usually like a massive plate of food
30:53because it's not used to being really elegant i kind of have to really think about my plating
30:58and not let them down this biryani it needs to be a dish fitted for a degustation menu
31:03stressed i'm feeling stressed laura welcome your final cook your 90 minutes starts now oh my gosh
31:13two minutes to pinda got it yeah thank you to plate up this biryani i'm gonna do it in a layered structure
31:19to make it look elegant i start with placing a mold in the center i add some rice some of that fried
31:27onions some herbs some of that biryani masala i layer it with some chicken yep yep yep i top it
31:34off with some more rice and i lift off the mold oh yes i've definitely translated the spice market onto
31:40my plate today i've used spices in every single element so i think it's a perfect celebration of spice
31:46depender your plates we're leaving the past now i'll see you in the dining room
31:56hi depender hey guys hey look how are you
32:04thank you depender hey guys hello hello you're inspired by the spice stores at
32:12subwakif so tell us what you've made today so i've made a laid chicken biryani
32:21with a salad and then i've got a mint and a pomegranate rider and do you think that you have
32:30nailed a dish that is fitting for a fourth course of a degustation menu
32:42i think so yes because it's like it's satisfying
32:59well we look forward to tasting the spice market in this dish oh thanks to guys enjoy
33:04it's not screaming fine dining for me no not even remotely there has to be consideration as to how
33:19it sits amongst all the other dishes and compared to what we've seen so far it's definitely sitting
33:24out as a clanger i am going to say it's delicious because it is taking the inspiration from the spice
33:45market and putting it into this dish that box is well and truly ticked
33:49but i just feel like it doesn't belong here it doesn't belong here and i wanted it to so bad
34:01in a fine dining setting the main course before dessert needs to be an absolute showstopper yeah
34:09i think she's kind of excluded herself from winning immunity as a result of that yeah despite it being
34:14delicious i'm going all right at the moment but the time is definitely flying um i've got a lot i want
34:26to get through still but there's a lot of highly technical elements here so i also need to be really
34:33precise as well my idea is that it should look a little bit like the national museum for desert rose
34:38and it will be a savory sweet bridging course with a dessert kind of based around a cheese platter
34:4520 minutes oh shit that went so quickly i have finished my date and olive compote and finishing
34:54off my chocolate blue cheese namlaka and i'm working on my creme pats so this is cam and milk and i'm
35:01steeping it with the turkish bread but i am experimenting a bit with my ratios trying to
35:09increase the fat levels in this because camel milk has a lot less fat than what a regular cow's milk would
35:15god i'm gonna be able to do this i'm just not really happy with the consistency of this one oh i don't
35:23have time to experiment further i'm already behind i need to get it chilling ready to serve the pressure
35:30i'm feeling it go on toddy please work oh my god hold that thought andy
35:46i went to the gym this morning settle down how was that inspiration like through the roof or what
36:02oh pretty incredible like so much to see it actually really made my job quite hard what'd you zone in on
36:07the golden mosque in katara cultural center yeah yeah it's just like i think for a place that's like so
36:14sacred and holy and everything's quite neutral and then to have this like incredible gold just like
36:19sticking out i was just so drawn to it yeah how is that going to translate to your dish uh so i'm
36:26gonna make a golden mosque with sorry one more time i'm going to make a golden mosque okay with golden
36:35tiles um so basically once the dish hits the table all you're gonna see is golden tiles and the dessert is
36:40hidden inside of that right that sounds like a lot of work yeah it's so much work what's the dish made
36:45up on pistachio financier some stewed blood orange fresh buttering uh carrot tea gelato on top and then
36:53you're gonna have the honey golden wheels covering the whole dish wow yeah i'm going really conceptual
36:59how many tiles you gotta do so i think that each dish may need 15 tiles and that means i need to make 60
37:06tiles 60 tall yeah that's a lot of tiles 60 tiles yeah oh my god i regret all my decisions right now so
37:14much bye
37:20sarah how's it traveling um i am i have run out of time run out of time yeah literally you got six and a half
37:28minutes to go are we getting any desserts oh my god no it's not frozen enough i don't really have a dessert
37:39i've let the wheels fall off the wagon you need to think about what you can actually achieve in these
37:43three minutes i'm definitely panicking is that the second element yeah is there anything else going on
37:51on the plate i don't know it's like ice cream the twill's not set yeah this is a very horrible
38:00feeling right now you've got a minute 40. what can i do i got nothing grab your aprons and try these
38:14delicious masterchef approved recipes on 10. oh god i haven't got anything oh shit you got a minute 40.
38:29what can i do i got nothing yeah shit what's not gonna happen it's the worst feeling to see a dish
38:38that could be so amazing and not have a finished play 60 seconds sarah thankfully i've got a few
38:46twills that are ready to go all right i've got my date and olive chutney i've got my namlaka i've got
38:54my twills but i'm worried it won't be balanced sarah you got 20 seconds okay i just something to sprinkle
39:0110 seconds five four three two one what time's up sarah i'm so sorry oh my god no what the hell
39:21god damn oh that's stressing me out so much now i'm like i need to motor i'm sure it's gonna taste
39:33delicious today i want to create a dessert that is completely covered with golden tiles i am so
39:42inspired by the golden tiles of the golden mosque i don't know if they're gonna get 60 tiles i think i
39:49take that all back these golden tiles are taking me so long to make but without these tiles i do not
39:55have the concept and this dish is all about a visual concept i just need to get one batch in the oven
40:02and it is what it is so what's that oh yeah maybe 10 each if they're lucky i don't know if i can do
40:08if i can give them that many twills i've definitely sacrificed that to make sure i've got enough time to
40:13plate i think that's the smartest decision here it will definitely still scream of gold it's gonna look
40:17exactly how it wants to maybe a few little less tiles it's real done
40:26i feel devastated walking up to the judges with a dish that i know has not hit the mark i'm sorry
40:32sarah i'm sorry oh i'm sorry oh please thank you thank you i feel frustrated that i haven't
40:39served a dish that i'm proud of serving in such a grand and beautiful restaurant like adam
40:47sarah what was your inspiration so my inspiration was the national museum the desert rose so i wanted
40:54it to be a bridging course so i did that play on a cheese plate so on the base we have that aku bakora
41:02and olive chutney and then we have the namlaka which is a blue cheese and sheep's cheese chocolate
41:09and then we have our twill on top so where did it go wrong um i think it was everything it's this
41:18restaurant it's grand it's beautiful it's a um incredible kitchen and yeah just yeah pretty
41:26disappointed yeah don't make me cry sarah we're all heartbroken for you it was a tough cook
41:35yeah thanks thanks sarah thank you so much so much yeah pressure can do like crazy things to people
41:43at different times and unfortunately it wasn't a day so i feel so sorry for her should we try what made it
41:49on the plate yeah that's true whoa whoa oh that's intense that does not taste how it looks
42:12you know sarah she's at this stage in her career and her skill set where
42:17she can actually come up with a dish idea conceptually and it translates really well
42:23and most of the time she's so solid but today she just pushed it way too far
42:29there's so many hardcore flavors on the plate they are such intense flavors like i could
42:35literally eat just tiniest dot of that mousse on the outside it was so intense with the blue cheese
42:41and then the bitter almonds on top again another intense flavor i can actually see where this was
42:48going but it was like she needed to take it way to the other end of the spectrum in terms of how much
42:54she had of those really intense ingredients i really love the concept i love the idea of the bridging
42:59core she's such an intelligent cook but i think this time she did get in her into her own head
43:04when you look at this dish yes you can see someone is quite genius behind it i mean if she managed to
43:11nail this not just visually textures but also the balance of acidity saltiness sweetness and so on
43:18she would have been probably producing the best cheese course including chocolate in the michelin
43:23service but sadly it's entirely on balance they're good they're good they're good okay okay while the
43:37boils off in the oven it's time to start plating up i've got the pistachio financier on the bottom of
43:43the plate sitting on top of that is the pistachio creme fraiche cream i've got the fresh and macerated
43:50blood orange on top of that a really nice generous scoop of the karak tea gelato and now it's time to
43:57start covering this dish with our tiles so nervous my tiles are baked i'm going to brush them with a
44:04gold luster powder so they're really vibrant and replicate those golden tiles on the mosque she gold
44:14the whole concept of today's challenge is the visual representation of our inspiration
44:19and if my dish doesn't look like the katara golden mosque then there's no chance i'm going to win
44:24immunity today and i think i'm only going to have 20 golden tiles to use i just need one i'm just one
44:30short it's okay it's okay laura you gotta get that ice cream on you've got one minute come on laura bring it home
44:41stay stay stay stay i'm gonna try and use some gold leaf to add it to the dish but this just needs to
44:45scream gold 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
45:04it looks fantastic it's shimmering with gold and even though it's not what i set out to do and have
45:11a completely covered dish with those golden tiles it looks pretty goddamn special
45:19here she is hello shiny shiny oh thank you wow wow wow wow big sigh yeah that was huge we're in a
45:34michelin star restaurant today the pressure is absolutely insane wow immunity is on the line
45:41and i want it so bad
45:55sorry big sigh yeah that was huge
46:01so you inspired by the golden mosque in the cultural village tell us the name of your dish so this is
46:06golden katara so we've got a pistachio financier a little pistachio creme fraiche blood orange a carrot
46:12tea gelato and then you've got the gold tiles i think the flavors are there and it looks pretty good
46:18thank you so much we're gonna taste now laura good thank you so much thank you thank you thank you so
46:22much joan christophe can you do me a favor pass that thing down please absolutely
46:28because i just want to do something this is as legit as it gets right no
46:36that really appeals because she's used that texture on the seal part to
46:40and just make it look similar to the tile yeah let's do it
46:48wow
46:52how do they do this
46:57this is such a exquisite expression of everything i've tasted in doha but pared back refined absolutely
47:10suited to this gorgeous setting i loved it that financier in the middle she was nice and sort of
47:18chewy scoogey fudgy and it's got that beautiful hum of cardamon all those warm spices but the execution
47:26of what she was inspired by was just i think flawless like i look around and this dessert could
47:34be on the menu and you would not blink it on yeah for me the beauty of the cardamom in the kadak tea
47:43ice cream yeah or gelato versus that real sharpness of those slightly caramelized blood orange
47:51and then the pistachio financier that was like that is doha right yeah yeah she's gone to another
47:58level and now she has made our decision so tough so much harder yeah and this is what it's all about
48:08i mean it is dramatic
48:10it's not a mirage it's an assemblage of arabian treasure
48:23with a challenge like this we were expecting something extra special
48:28and what you gave us that was absolutely unforgettable the standard of cooking today it was exceptionally high
48:40if we could pick two winners then our decision will be easy
48:46laura
48:52and ben
48:58guys your dishes they were unbelievable
49:02both of you should be so proud of what you put up today but one of your dishes it ticked all our boxes
49:13it embodied the depth of this city the sophistication of this restaurant and
49:20the skills of a masterchef veteran who's back to win
49:24it was made by
49:41it was made by the
49:49tomorrow night
49:51bring us a business class worthy dish to win
49:54a business class seat for the flight home
49:58the stakes are sky high i would love to win this immunity and i would be amazing to fly business
50:05class back home for their last chance at immunity in doha
50:11you do realize that whoever doesn't win this challenge is going into a cook with only four
50:17people in it which means we're gonna lose one of the girls i'm so stressed i don't know what to do

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