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MasterChef Australia Season 17 Episode 42
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00:00How good is this view?
00:29It's amazing.
00:31It's just absolutely beautiful.
00:33It kind of gives you like a desert vibe without being in the desert.
00:37Yeah, exactly.
00:38I wonder what they've got in store for us today.
00:41Yeah.
00:42Hopefully a nice sit-down meal.
00:43Yeah, sit-down meal.
00:44Massage.
00:48Let'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 is creating
01:21masterpieces 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!
01:46Thank you!
01:47Thank you!
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 as 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.
03:34It'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.
03:51Thanks.
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.
04:06Explore, 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.
04:26It's going to be fantastic.
04:28Alrighty.
04:29Go forth.
04:30We'll meet you back here tomorrow.
04:31Make sure you are ready and raring to go.
04:34Wow, it's going to be wicked.
04:37Let's go and explore.
04:57Some kind of tile?
04:59Yeah, beautiful.
05:01This 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.
05:21Beautiful.
05:22Wow.
05:23Look at how I 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.
05:41When 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.
05:59Something 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 feeling good.
06:06There's no time to waste.
06:07Slow because you're 90 minutes.
06:08Get up 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.
06:15Look at this.
06:16Look at this.
06:17Here I am in top eight and I'm cooking in a Michelin Star Kitchen.
06:24I mean, come on, can you believe it?
06:26I mean, I just want my mum to see this.
06:29This place is phenomenal.
06:30So as a first course, I've really wanted to be kind of quite light.
06:33I mean, come on.
06:34Can you believe it?
06:35I mean, I just want my mum to see this.
06:38This place is phenomenal.
06:39So as a first course, I've really wanted to be kind of quite light.
06:43I just want to make it look more like that.
06:46light and elegant and kind of aromatic as well. I was pretty much just inspired by every single
06:53site I got to but as soon as I walked to the fish market I knew that's my place and that place just
06:59had every colour in the world you could imagine. Lots of green, lots of white, very vibrant, very
07:03fresh. So today I'm making a dish and I'm calling it fish market. So I'll have a sea bass crudo
07:11poached baby squid noodles. I have cucumber and mint consumer. Today I need to be careful not to
07:18overdo it like I always do. My style of cooking is rustic and generous and I think today I wanted
07:26to kind of push myself and go more elevated and that's what I want to do today to impress the
07:32judges. Okay. Have a go at this place. It's just on another level isn't it? This is
07:41pretty special. Yeah it's very arresting this building. I feel like this is where they're
07:45definitely going to feel the weight of this challenge. Yeah. I'm keen to see what's resonated
07:49with them. Yeah. I'm really excited to see whether they've been inspired by something as ephemeral as
07:54a cultural sensibility or something more tangible like a piece of architecture. I guarantee we'll get
08:00great 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 but the challenge here is who
08:09can convey that inspiration. Yeah. Who can convey that in a really smart and savvy way and put
08:14that on a plate that we are going to remember and they will remember for a very very long time.
08:19That's what it's going to take to win immunity today and it is big time now. Where was that pantry?
08:32Look at the size of that stone.
08:38Alana your 90 minutes starts now.
08:40Alana, how are you?
08:53Alana, how are you?
08:54I'm well.
08:55What is your source of inspiration today?
08:57My inspiration is the amphitheatre at the Katara Cultural Village. You know amphitheatre they 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.
09:17Surprises. Little surprises underneath.
09:19So you're kind of wanting a little surprise performance on our palate?
09:24It is. It's a little surprise performance on your palate. That's exactly what it is going to be.
09:30Today I'm cooking smoked eel cream with a muhumara jam and crispy chicken skin.
09:34The muhumara jam and the little pickled jujube, they are the little surprises underneath.
09:39A lot to get done in a very short amount of time.
09:43What are the spoons? Oh yeah. Okay I wish I saw that earlier.
10:02Ben your 90 minutes starts now mate.
10:08So far I already took the fillets of the fish.
10:11For my seabaskruder I started a little the broth or stock.
10:15So I'm going to use this to lightly poach my squid noodles.
10:18I'm also working on my green consomme.
10:20So I want this broth to be kind of super green and vibrant.
10:22This dish is the first dish and it's going to set the tone for the whole menu.
10:26So I'm thinking how do I make this dish fit for this restaurant?
10:30Using the flavours of Doha I need to elevate everything.
10:34This dish should be very vibrant.
10:37Like when you walk into that fish market you get all the colours.
10:40Lots of green, lots of white.
10:42Okay.
10:43I'm going to add lemon gel and I'm going to use the saffron as a little lovely oil emulsion to go around.
10:48And that's going to warm it up and make it super delicious.
10:51And also I have some fresh bits and pieces there.
10:53I feel good. There's so much to do.
10:55I 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.
11:01Look how delicious this looks.
11:06Right. Let's go.
11:08Spending some time in Doha, you know, there's just this sort of little journey you go on walking through the streets.
11:13And that's what I think I want to replicate today.
11:15Today I'm making a braised octopus with camel larder, red pepper jus and curry oil.
11:20Yesterday I went to the Katara Cultural Village and walking down the red streets there with these beautiful shade cloths over the top.
11:26I just was really inspired to make this dish.
11:28I'm going to use octopus to emulate that walkway and some camel lardo to sit over the top of the sails and the potatoes will kind of be the building.
11:36I'm going to put the list straight on this.
11:38First thing I've done is to get the octopus on, get that cooking. That takes about an hour. Quite a big octopus.
11:41I'm toasting spices to make my own curry powder now.
11:44To win today I think you've got to nail absolutely everything. There's nowhere to hide. Simple as that.
11:49Which one is this? This one is already on. I have like everything to do and zero time.
11:57Jellies in the fridge. Pretty happy with that.
11:59I need to finish my saffron oil and I also need to finish my consumer.
12:03So I really, really need to punch on.
12:06My stock is strained and it's ready for the noodles to be poached.
12:09But I am still slicing my noodles.
12:12I'm literally focusing and kind of going one by one, one by one, taking my time because I'm going to make it.
12:18I'm taking my time because I know this is going to be the crucial element on my plate.
12:22Well, Schnee's. Schnee's, how are you?
12:25I still have so much to do, so.
12:27Yeah.
12:28Okay, so you've got ten minutes left.
12:30Oh my God, not enough time.
12:32Ten minutes to go 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 realise time and I still need to cook my squid noodles.
12:42I'm really behind.
12:43At this point I'm really not sure how I'm going to make four perfect plates.
12:47Oh my God.
12:48Let's go.
12:49Oh my God.
12:50Oh my God.
12:51Ten minutes to go and I'm still prepping all my elements for my sea bass crudo, poached
13:08baby squid noodles and cucumber and mint consumer.
13:11I haven't even plated a single thing on those plates and I need four perfect plates.
13:17So I'm really, really struggling here.
13:19Oh my God.
13:20I'm so behind.
13:21I need to poach these noodles.
13:23To poach my noodles, I quickly bring temperature off my broth to 65 degrees and I'm poaching my
13:28noodles in it for a minute and a half.
13:31I taste it.
13:32It's perfect.
13:33Now I need to finish up the consumer because that's going to be sitting all around my dish
13:38and it needs to be perfect.
13:40Beautiful.
13:41Check the octopus.
13:42It's looking good.
13:43Now I need to start working on the red pepper jus.
13:44Today I'm making a braised octopus with camel lado, red pepper jus and curry oil.
13:55I'm planning to mimic the sort of red street with this red jus on top, the piece of octopus
14:00and these sails with this camel lado which is basically cured of camel meat.
14:05Spending some time in Doha has let me experience some great ingredients and some great spices.
14:10I'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.
14:17I haven't been cooking professionally for a couple of years.
14:20Family life versus restaurant life, you know, the two things don't exactly line up.
14:24Now I'm running a software business so I can spend more time with my two girls.
14:29Right, I need to get that boiling.
14:31I really miss the excitement and the thrill of cooking in a kitchen.
14:35Look at the colour of it, it's beautiful.
14:37The opportunity to come back.
14:39It's like having a second chance at a once in a lifetime thing.
14:45And also, I don't want to disappoint my children who are so excited about me being here.
14:51Hello Ben.
14:52Are we travelling?
14:53Yeah well, well.
14:54Look at the colour of it.
14:55It's pretty bloody nice.
14:56So it's all about visuals and colour, especially for you?
14:58It's important but obviously flavour is top.
15:00Yeah.
15:01But it's got to taste amazing.
15:02So what is the main protein?
15:03Main protein, not 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
15:09to 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.
15:18I feel like there's going to have to be a lot of finesse in the cooking of the octopus,
15:25just 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.
15:37Shnes, we need those plates leaving them 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 scruter around my cucumbers.
15:56Then my squid noodles in the middle.
15:59I pipe some beautiful lemon gel around.
16:02And 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.
16:11Shnes, your time is up.
16:12We'll see you outside at the tasting table.
16:14Alright.
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, Shnes.
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.
16:41Shnes, you were inspired by that stunning fish market.
16:44What's your dish?
16:46So my dish is actual fish market.
16:48So there is a sea bar scruter, lightly poached squid noodles.
16:52And also cucumber and mint consomme.
16:54There's also lemon gel.
16:56And I have a touch of saffron oil as well.
16:59Yeah.
17:00Shnes, 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.
17:09Thank you so much.
17:10I mean, look, just the presentation is, is sublime.
17:14I mean, it's so attractive.
17:16I can't wait to taste it.
17:17It's very fine dining.
17:19This is my first time trying one of these little knives.
17:29A blink blossom.
17:31Oh, they're so delicious.
17:38I'm so happy right now.
17:40I feel like a little mermaid swimming through a sea garden.
17:44Look at me like a little mermaid.
17:47It's just such an elegant dish to start off with and very befitting of Iram.
17:53Every mouthful was a little surprise pop in my mouth.
17:57From the beautifully, perfectly poached squid noodles to the tiny little cubes of sea bass.
18:05Everything was just so melt in your mouth.
18:07And then there was just that gorgeous crunch from the cucumber.
18:10So fresh, so inviting.
18:12I 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.
18:22Absolutely.
18:23This 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.
18:42Dependo, welcome to the kitchen.
18:44Your 90 minutes starts now.
18:46Oh, my God.
18:47I'm going to run.
18:48What was I doing?
18:49I am definitely feeling under the pump right now.
18:52Seeing Snezhe 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 muhammara at the moment.
19:03My muhammara getting beautifully and jammy.
19:05And it has that lovely sweet capsicum flavour as well.
19:10This is a great second course.
19:12For me, a second course is really that perfect entree to have.
19:15You know, it's just a little bit of meat.
19:16It's just a little bit of meat leading 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.
19:27They're beautiful and crispy.
19:30To plate up, I add a little scoop of the muhammara jam on the bottom of the plate.
19:34Then 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.
19:47Then on top, the last little finishing touch is that crispy chicken skin with the bay leaf sitar.
19:55Alana, your time's up.
19:57We'll see you at the tasting table.
19:58Okay.
19:59Hi, Alana.
20:00Hey, Alana.
20:01Here we go.
20:02Oh, wow.
20:03See you, Sophia.
20:04Thank you so much.
20:05Wow.
20:06Okay.
20:07Alana, your inspiration was the amphitheatre?
20:08Yes.
20:09So tell us what your dish is.
20:10So it is smoked eel cream with muhammara and bay leaf sitar chicken skin.
20:22Thank you so much, Alana.
20:23We're going to taste your dish now.
20:25Enjoy.
20:26Well done.
20:31Thank you so much, Alana.
20:32We're going to taste your dish now.
20:34Enjoy.
20:35Well done.
20:37Well done.
20:39Her whole idea was about something that has a shell and then when you go inside it,
20:44there's all these layers and it comes alive.
20:47Long bow for me, guys.
20:48Long, very long bow.
20:49Really?
20:50I'm just not picking up what she was putting down.
20:54Hmm.
20:55So the surprise inside was definitely that muhammara.
21:15It was super powerful.
21:16Although the smoked eel cream was lovely, it just didn't really stand a chance against
21:24how powerful that muhammara was.
21:26We're in such a luxurious setting and everything was quite like, whoa, in this bowl.
21:34That muhammara is definitely the dominant flavour.
21:38I really thought there was going to be a lot more of that eel in there, but I did love
21:43the chicken skin.
21:45She 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.
22:13I got inspired by the spice market, loved the vibe there.
22:16I've never been to a market like that before.
22:18I'm thinking of a dish like biryani 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 juro juicing, 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.
23:21Everything 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.
24:02I'm so happy.
24:04I think it's going to be a winner here.
24:06I'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 I've sorted or it's not going to be on the plate.
24:16Simple as that.
24:17I'm going to let it go.
24:18I'm going to let it go.
24:19I'm going to let it go.
24:20I'm going to let it go.
24:21Sarah, welcome.
24:22You are course five.
24:23Our first sweet course.
24:24Your 90 minutes starts now.
24:26Okay.
24:27Come on, let's go.
24:28Honestly, this is the most incredible feeling to be cooking in a darn kitchen, but I have
24:42to say it's making me very nervous because I definitely want to do a really good job today.
24:47I fell in love with the National Museum, the Desert Rose.
24:52So the shape of the Desert Rose is absolutely gorgeous.
24:56It's very grand and has this beautiful disc that really showcased the architecture of the place.
25:02It 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
25:19turned 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.
25:29The 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.
25:50But I think most of all, I really need to finesse this.
25:52So I think that's going to be the hardest part.
25:58Oh my God, there's saffron.
26:01Dipinda.
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?
26:07Um, so I took inspiration from the spice market at Sukwa Kif.
26:10Mm-hmm.
26:11I am going to do a layered chicken biryani.
26:13Right done.
26:14And I've got the salad.
26:16How are you going to make biryani, like, appropriate for where we are?
26:20I'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.
26:41I hope so.
26:42I'm aiming for that today.
26:43Okay, make it elegant.
26:44Yes.
26:46Appreciate it.
26:47Are you done with this, Dave?
26:48Yeah, it's done.
26:53Ben, you've got one minute.
26:55Perfect.
26:56You're good.
26:57I'm starting to plate up.
26:58I'm really happy with the cook on the octopus.
27:01Is that how the judges like it?
27:03I don't know.
27:04But the red octopus looks great on the plate.
27:07The jus on top, just falling off the sides and being held by the yoghurt, just like the street.
27:11I'm really happy with how this looks.
27:14I put these triangles of the camel lard over each of the pieces of octopus.
27:20I give it a quick blowtorch.
27:22It starts to melt.
27:23It looks translucent.
27:24It really takes me back to that street with the sails above.
27:27Perfect.
27:28The colours are there.
27:29The shapes are there.
27:31And I hope I've nailed it.
27:33Ben, your time is up.
27:34We'll see you in the dining room.
27:35Good luck.
27:36Let's go.
27:38Hi, Ben.
27:39Hi.
27:40What's going on, Ben?
27:41Whoa.
27:42Looks like you've been working hard.
27:43Uh, yeah.
27:46So if this is course three on a degustation menu, what would the dish name be?
27:48Dish name would be charred octopus with red pepper jus, camel lardo and curry potato.
27:49How's the cook on that octopus?
27:50It's, I'm very happy with the octopus.
27:51It's not a way people normally cook it.
27:52But that's how I like octopus.
27:53I hope you do as well.
27:54Got it, mate.
27:55I'm looking forward to digging into this one.
27:56Yeah, let's try.
27:57Absolutely.
27:58Thanks, Ben.
27:59Thank you, Ben.
28:01this is course three on a degustation menu what would the dish name be this
28:05name would be charred octopus with red pepper jus camelado and curry potato
28:12how's the cook on that octopus it's i'm very happy with the octopus it's not a
28:16way people normally cook it but that's how i like octopus i hope you do as well
28:19right mate i'm looking forward to digging into this one let's try absolutely
28:25this is looking delicious
28:26i'm getting a visual representation even looking at that photo there just how he's
28:33cut that camelado yeah um into like sail shapes and then also that beautiful red pepper sauce
28:40is just stained over that octopus i'm picking up what he's putting down i think it looks stunning
28:45and it smells terrific let's hope it tastes as good as it looks yeah
28:56okay i am loving what's going on here the octopus is cooked so perfectly like just has
29:15the tiniest bit of bite but is so beautiful and succulent and has the most light whisper of smoke
29:22i'm so impressed by that the red pepper sauce versus the yogurt was a great plate because
29:28that red pepper sauce is quite sweet and really vibrant but then the yogurt just gives it this
29:33beautiful fat but also acidity so it went with every single component on the dish
29:39for me it is working
29:41the way he has cooked that occhi is probably one of the best examples i've ever tasted it is sensational
29:51like buttery but still a bite to it the smokiness of the curry leaves the crispiness of them against
29:58the buttery smoky lardo i just think everything belongs on the plate and i think it's one of his best
30:04cooks ben has done a fantastic job yeah very self-controlled that's why we're only in course
30:11three i'm so anxious about how we're going to judge this anxious i'm excited yeah
30:19save yourself save yourself for the next one it might be hearty
30:25okay this is going to be cooking till the last minute three out of four of my elements are done
30:30for the biryani i'm feeling really good with all of my elements at the moment the chicken
30:34tastes amazing the rice is so fragrant the silence coming together the writer's already in the
30:39fridge chilling i want to make sure i pack this biryani full of flavor it's looking good in terms
30:46of the course number at number four so it's the last savory course which is technically like the
30:51heaviest course you want them to be like satisfied and it kind of ties it all together so i'm hoping
30:57biryani does just that biryani is usually like a massive plate of food
31:03because it's not used to being really elegant i kind of have to really think about my plating
31:08and not let them down this biryani it needs to be a dish fitted for a degustation menu
31:13stressed i'm feeling stressed laura welcome your final cook your 90 minutes starts now oh my gosh
31:23two minutes to pinda got it yeah thank you to plate up this biryani i'm gonna do it in a layered structure
31:29to make it look elegant i start with placing a mold in the center i add some rice some of that fried
31:37onions some herbs some of that biryani masala i layer it with some chicken yep yep yep i top it off
31:44with some more rice and i lift off the mold oh yes i've definitely translated the spice market onto my
31:51plate today i've used spices in every single element so i think it's a perfect celebration of spice
31:56dipinda your plates leaving the past now i'll see you in the dining room
32:06hi dipinda hey guys hey look at them dip in those how are you
32:14thank you
32:16dipinda hey guys hello hello you inspired by the spice stores at subwa kiev so tell us what you made today
32:27so i've made a laid chicken biryani with a salad and then i've got a mint and a pomegranate writer
32:37and do you think that you have nailed a dish that is fitting for a fourth course of a degustation menu
32:52i think so yes because it's like it's satisfying
33:09well we look forward to tasting the spice market in this dish oh thanks
33:13it's not screaming fine dining for me no not even remotely there has to be consideration as to how
33:29it sits amongst all the other dishes and compared to what we've seen so far it's definitely sitting
33:34out as a clanger i am gonna say it's delicious because it is taking the inspiration from the
33:54spice market and putting it into this dish that box is well and truly ticked
34:01but i just feel like it doesn't belong here
34:06it doesn't belong here and i wanted it to so bad
34:09in a fine dining setting the main course before dessert needs to be an absolute showstopper yeah
34:19i think she's kind of excluded herself from winning immunity as a result of that yeah despite
34:24it being delicious
34:24i'm going all right at the moment but the time is definitely flying um i've got a lot i want to get
34:36through still but there's a lot of highly technical elements here so i also need to be really precise as
34:43well my 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 platter 20
34:55minutes that went so quickly i have finished my date and olive compote and finishing off my chocolate
35:05blue cheese namlaka and i'm working on my creme pat so this is cam and milk and i'm steeping it with the
35:13turkish bread but i am experimenting a bit with my ratios trying to increase the fat levels in this
35:20because camel milk has a lot less fat than what a regular cow's milk would god i'm gonna be able to do
35:27this i'm just not really happy with the consistency of this one oh i don't have time to experiment further
35:35i'm already behind i need to get it chilling ready to serve the pressure i'm feeling it
35:43come on toddy please work
35:44oh my god hold that thought andy
35:55i went to the gym this morning settle down how was that inspiration like through the roof or what oh
36:12pretty incredible like so much to see it actually really made my job quite hard what'd you zone in
36:17on the golden mosque in katara cultural center yeah yeah it's just like i think for a place that's
36:24like so sacred and holy and everything's quite neutral and then to have this like incredible gold
36:28mosque just like sticking out i was just so drawn to it how is that going to translate to your dish
36:34uh so i'm gonna make a golden mosque with sorry what anyone one more time i'm going to make a golden
36:42mosque okay with golden tiles um so basically once the dish hits the table all you're gonna see is
36:48golden tiles and the dessert is hidden inside of that right that sounds like a lot of work yeah
36:53it's so much work what's the dish made up on pistachio financier some stewed blood orange fresh
37:00fluttering uh carrot tea gelato on top and then you're gonna have the honey golden twiels covering
37:05the whole dish wow yeah i'm going really conceptual how many tiles you gotta do so i think that each
37:12dish may need 15 tiles and that means i need to make 60 tiles 60 tall yeah that's a lot of tiles 60
37:20tiles yeah oh my god i regret all my decisions right now so much bye
37:30sarah how's it traveling um i am i have run out of time run out of time yeah literally like you've got
37:38six and a half minutes to go are we getting any desserts oh my god nah it's not frozen enough
37:45i don't really have a dessert i've let the wheels fall off the wagon you need to think about what you
37:52can actually achieve in these three minutes i'm definitely panicking is that the second element
38:00yeah is there anything else going on the plate i don't know it's like ice cream the twill's not set
38:06yeah this is a very horrible feeling right now you've got a minute 40. what can i do i got nothing
38:21grab your aprons and try these delicious masterchef approved recipes on 10.
38:32i haven't got anything oh god i haven't got anything you've got a minute 40. what can i do
38:41i got nothing yeah it's not gonna happen it's the worst feeling to see a dish that could be so amazing
38:50and not have a finished plate 60 seconds sarah thankfully i've got a few twills that are ready to go
38:58all right i've got my date and olive chutney i've got my namlaka i've got my twills but i'm worried it
39:06won't be balanced sarah you got 20 seconds okay i just something to sprinkle 10 seconds
39:14five four three two one what time's up sarah i'm so sorry oh my god no what the hell shit
39:34god damn oh that's stressing me out so much now like i need to motor i'm sure it's gonna taste delicious
39:45today i want to create a dessert that is completely covered with golden tiles
39:51i am so inspired by the golden tiles of the golden mosque i don't know if they're gonna get 60 tiles
39:59i think i take that all back these golden tiles are taking me so long to make but without these tiles
40:05i do not have the concept and this dish is all about a visual concept i just need to get one batch
40:11in the oven and it is what it is so what's that oh yeah maybe 10 each if they're lucky i don't know
40:18if i can if i can give them that many wheels i've definitely sacrificed that to make sure i've got
40:22enough time to play and i think that's the smartest decision here it will definitely still scream of
40:26gold it's going to look exactly how it wants to maybe a few little less tiles okay it's real done
40:32i feel devastated walking up to the judges with a dish that i know has not hit the mark i'm sorry sarah
40:43i'm sorry i'm sorry oh please thank you thank you i feel frustrated that i haven't served a dish that
40:50i'm proud of serving in such a grand and beautiful restaurant like adam sarah what was your inspiration
40:59so my inspiration was the national museum the desert rose so i wanted it to be a bridging course so i
41:05did that play on a cheese plate so on the base we have that aku bakora and olive chutney and then we
41:14have the namlaka which is a blue cheese and sheep's cheese chocolate and then we have our tuil on top
41:24so where did it go wrong um i think it was everything it's this restaurant it's grand it's
41:30beautiful it's a um incredible kitchen and yeah just yeah pretty disappointed yeah don't make me cry
41:40sorry sarah we're all heartbroken for you it was a tough cook yeah thanks thanks sarah thank you so
41:48much what a shame yeah pressure can do like crazy things to people at different times and
41:55unfortunately it wasn't her day so i feel so sorry for her shall we try what made it on the plate yeah
42:00that's strong whoa whoa oh that'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 come up with
42:29a dish idea conceptually and it translates really well and most of the time she's so solid but today
42:36she just pushed it way too far there's so many hardcore flavors on the plate they are such intense
42:43flavors like i could literally eat just tiniest dot of that mousse on the outside it was so intense with
42:50the blue cheese and then the bitter almonds on top again another intense flavor i can actually see where
42:58this was going but it was like she needed to take it way to the other end of the spectrum in terms of
43:03how much she had of those really intense ingredients i really love the concept i love the idea of the
43:09bridging core she's such an intelligent cook but i think this time she did get in her into her own head
43:15when you look at this dish yeah you can see someone is quite genius behind it i mean if she managed to
43:21nail this not just visually textures but also the balance of acidity saltiness sweetness and so on
43:28she would have been probably producing the best cheese course including chocolate in the michelin
43:33silverstone but sadly it's entirely on balance
43:43they're good they're good they're good they're good okay okay while the boil's off in the oven it's
43:48time to start plating up i've got the pistachio financier on the bottom of the plate sitting on top of
43:55that is the pistachio creme fraiche cream i've got the fresh and macerated blood orange on top of that
44:02a really nice generous scoop of the carrot tea gelato and now it's time to start covering this dish
44:08with our tiles so nervous my tiles are baked i'm going to brush them with a gold luster powder so
44:16they're really vibrant and replicate those golden tiles on the mosque she gold
44:24the whole concept of today's challenge is the visual representation of our inspiration and if my
44:29dish doesn't look like the katara golden mosque then there's no chance i'm going to win immunity today
44:35and i think i'm only going to have 20 golden tiles to use i just need one i'm just one short
44:40it's okay it's okay laura you got to get that ice cream on you've got one minute come on laura bring it
44:48home stay stay stay stay i'm going to try and use some gold leaf to add it to the dish but this just
44:55needs to scream 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
45:14it looks fantastic it's shimmering with gold and even though it's not what i set out to do and have
45:21a completely covered dish with those golden tiles it looks pretty goddamn special
45:29here she is hello shiny shiny oh thank you wow wow wow wow wow big sigh yeah that was huge
45:44we're in a michelin star restaurant today the pressure is absolutely insane wow immunity is on the line
45:51and i want it so bad
46:05big sigh yeah that was huge
46:11so you inspired by the golden mosque in the cultural village tell us the name of your dish so this is
46:16golden katara so we've got a pistachio financier a little pistachio creme fraiche blood orange a carrot
46:22tea gelato and then you've got the gold tiles i think the flavors are there and it looks pretty good
46:28thank you so much we're going to taste now laura good thank you so much thank you thank you thank you so
46:32much joan christophe can you do me a favor pass that thing down absolutely because i just want to do
46:39something this is as legit as it gets right no it's that's incredible look at that that really appeals
46:47because she's used that texture on the seal part to make it look similar to the tile yeah let's do it
46:53wow how do you do this
47:09this is such a exquisite expression of everything i've tasted in doha
47:14but pared back refined absolutely suited to this gorgeous setting i loved it
47:25that financier in the middle she was nice and sort of chewy scoogy fudgy and it's got that beautiful
47:31hum of cardamom all those warm spices but the execution of what she was inspired by was just
47:39i think flawless like i look around and this dessert could be on the menu and you would not blink it
47:46on yeah for me the beauty of the cardamom in the kadak tea ice cream yeah or gelato versus that real
47:57sharpness of those slightly caramelized blood orange and then the pistachio financier that was like
48:05that is doha right yeah she's gone to another level and now she has made our decision
48:12so tough so much harder yeah and this is what it's all about
48:18i mean it is dramatic
48:22it's not a mirage it's an assemblage of arabian treasure
48:27with a challenge like this we were expecting something extra special
48:40and what you gave us that was absolutely unforgettable
48:47the standard of cooking today it was exceptionally high if we could pick two winners then our decision
48:53will be easy
48:56laura
49:01and ben
49:08guys your dishes they were unbelievable
49:14both of you should be so proud of what you put up today but one of your dishes it ticked all our boxes
49:23it embodied the depth of this city the sophistication of this restaurant and
49:30the skills of a masterchef veteran who's back to win
49:34it was made by
49:43ben
49:49That's it.
49:50That's it.
49:51That's it.
49:52That's it.
49:53That's it.
49:54That's it.
49:59Tomorrow night.
50:01Bring us a business class worthy dish to win.
50:04A business class seat for the flight home.
50:08The stakes are sky high.
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