"MasterChef Australia" Episode #17.42

1 00:00:06,000 --> 00:00:12,074 Watch Online Movies and Series for FREE www.osdb.link/lm 2 00:00:28,160 --> 00:00:30,560 SARAH: How good is this view? It's amazing. 3 00:00:30,560 --> 00:00:33,000 DEPINDER: It's just absolutely beautiful. 4 00:00:33,000 --> 00:00:34,760 It kind of gives you, like, 5 00:00:34,760 --> 00:00:37,120 like a desert vibe without being in the desert. 6 00:00:37,120 --> 00:00:38,520 Yeah, exactly. 7 00:00:38,520 --> 00:00:40,920 ALANA: I wonder what they've got in store for us today. 8 00:00:40,920 --> 00:00:42,640 BEN: Yeah. Hopefully a nice sit-down meal. 9 00:00:42,640 --> 00:00:44,760 Yeah, a sit-down meal. (LAUGHS) Massage. 10 00:00:44,760 --> 00:00:46,040 Yeah. 11 00:00:48,040 --> 00:00:49,720 Let's clap them in. Let's clap. 12 00:00:49,720 --> 00:00:51,440 (APPLAUSE) 13 00:00:51,440 --> 00:00:53,480 Hey. 14 00:00:53,480 --> 00:00:55,640 Hello, beautiful people. CONTESTANTS: Hello. 15 00:00:58,800 --> 00:01:01,120 They definitely haven't come to cook today, have they? 16 00:01:02,680 --> 00:01:05,120 Morning, all. CONTESTANTS: Good morning. 17 00:01:05,120 --> 00:01:07,080 Not a bad place to start the day, eh? 18 00:01:07,080 --> 00:01:08,640 DEPINDER: Beautiful. BEN: Amazing. 19 00:01:08,640 --> 00:01:10,680 Here we go with this. 20 00:01:10,680 --> 00:01:14,400 Behind us is the Museum of Islamic Art. 21 00:01:14,400 --> 00:01:18,920 Now, not only is this museum known for its history and heritage, 22 00:01:18,920 --> 00:01:22,880 but a restaurant that is creating masterpieces of its own. 23 00:01:24,040 --> 00:01:27,080 I'm talking about the stunning IDAM... 24 00:01:27,080 --> 00:01:29,440 (CONTESTANTS EXCLAIM) 25 00:01:29,440 --> 00:01:34,720 ..created by legendary Michelin-starred chef Alain Ducasse. 26 00:01:34,720 --> 00:01:39,120 IDAM has been setting the bar for innovative cuisine in Doha 27 00:01:39,120 --> 00:01:41,120 for over a decade. 28 00:01:41,120 --> 00:01:42,840 And you lucky lot, 29 00:01:42,840 --> 00:01:46,080 you'll be getting the chance to cook in there for immunity. 30 00:01:46,080 --> 00:01:48,360 (CHEERING AND APPLAUSE) 31 00:01:54,440 --> 00:01:56,480 Sarah, are you loving Qatar at the moment? 32 00:01:56,480 --> 00:01:59,880 I really am. I think it's so beautiful. 33 00:01:59,880 --> 00:02:01,680 You know, the buildings are so modern, 34 00:02:01,680 --> 00:02:05,240 but have that kind of, you know, old-world charm, as well. 35 00:02:05,240 --> 00:02:08,600 Really, like, understated and beautiful and really nice. 36 00:02:08,600 --> 00:02:11,200 Bit like Jean-Christophe. (LAUGHTER) 37 00:02:11,200 --> 00:02:12,360 SOFIA: Understated? 38 00:02:14,040 --> 00:02:17,800 So, guys, I did say yesterday, more to come. 39 00:02:17,800 --> 00:02:21,320 And today, you are going to be cooking in one 40 00:02:21,320 --> 00:02:27,240 of the most awarded restaurants around the Middle East. 41 00:02:27,240 --> 00:02:29,160 Whoa. ALANA: Wow. 42 00:02:29,160 --> 00:02:32,120 You are so...and I mean SO fortunate. 43 00:02:32,120 --> 00:02:35,400 My dream is to have a Michelin star 44 00:02:35,400 --> 00:02:37,560 and to be cooking in a Michelin-star restaurant. 45 00:02:37,560 --> 00:02:40,080 I feel like these kind of experiences 46 00:02:40,080 --> 00:02:42,840 don't come along for many people. 47 00:02:42,840 --> 00:02:44,360 To have that opportunity today, 48 00:02:44,360 --> 00:02:48,360 I feel overwhelmed and really, really excited. 49 00:02:48,360 --> 00:02:49,360 Wow. 50 00:02:49,360 --> 00:02:51,120 For this challenge, you'll be cooking up 51 00:02:51,120 --> 00:02:53,360 a delicious degustation-style menu 52 00:02:53,360 --> 00:02:55,680 at IDAM, inspired by Doha. 53 00:02:55,680 --> 00:02:58,480 (EXCLAIMING) OK. 54 00:02:58,480 --> 00:03:01,760 We're giving you 90 minutes each. 55 00:03:02,800 --> 00:03:05,280 There will be a staggered start. OK. 56 00:03:05,280 --> 00:03:08,520 So your dishes will be sent out to us one after another. 57 00:03:09,720 --> 00:03:11,280 You'll be allocated a course, 58 00:03:11,280 --> 00:03:13,520 and you'll be making a plate for each of us. 59 00:03:13,520 --> 00:03:15,040 Oh! 60 00:03:17,720 --> 00:03:21,480 Alrighty. Let's decide who's doing what course now. 61 00:03:21,480 --> 00:03:24,240 SOFIA: Alright, so once you've got your numbers, 62 00:03:24,240 --> 00:03:25,600 just get in to order. 63 00:03:25,600 --> 00:03:27,560 Five. I'm two. 64 00:03:27,560 --> 00:03:29,160 BEN: I'm three. One! 65 00:03:29,160 --> 00:03:31,760 In this degustation menu, I'm going first. 66 00:03:33,120 --> 00:03:35,520 Degustation, it's an elegant menu, 67 00:03:35,520 --> 00:03:38,120 and especially that we're cooking in a Michelin-star restaurant, 68 00:03:38,120 --> 00:03:39,920 that freaks me out. 69 00:03:39,920 --> 00:03:41,200 Pressure's on. 70 00:03:41,200 --> 00:03:45,680 So, that means, Snez, Alana, Ben, Depinder, you're on savoury. 71 00:03:45,680 --> 00:03:47,880 OK. Yep. Got it. 72 00:03:47,880 --> 00:03:50,800 And, Sarah and Laura, you're on sweeties! 73 00:03:50,800 --> 00:03:51,880 Nice. 74 00:03:53,600 --> 00:03:57,480 Now, if cooking at IDAM wasn't exciting enough, 75 00:03:57,480 --> 00:04:00,720 we're giving you the entire day to get out there amongst it 76 00:04:00,720 --> 00:04:03,080 and be inspired by Doha. Ah! 77 00:04:03,080 --> 00:04:06,080 ALANA: Yes! Yes! That's awesome. So good. BEN: Fun. 78 00:04:06,080 --> 00:04:08,200 Explore. Use all your senses. 79 00:04:08,200 --> 00:04:10,520 Really take it in. 80 00:04:10,520 --> 00:04:12,520 This is a fantastic opportunity 81 00:04:12,520 --> 00:04:16,080 for you to showcase the architecture, the culture, 82 00:04:16,080 --> 00:04:19,880 the cuisine, the energy of Qatar's capital city. 83 00:04:19,880 --> 00:04:23,560 We want to be as in awe of your dishes as we are this city. 84 00:04:23,560 --> 00:04:24,840 Oh, so excited. 85 00:04:24,840 --> 00:04:28,120 Oh, yeah. It's going to be fantastic. (SIGHS) 86 00:04:28,120 --> 00:04:31,400 Alrighty. Go forth. We'll meet you back here tomorrow. 87 00:04:31,400 --> 00:04:33,560 Make sure you are ready and raring to go. 88 00:04:33,560 --> 00:04:35,920 SOFIA: Bye! Have the best day! (CHEERING AND APPLAUSE) 89 00:04:35,920 --> 00:04:38,600 BEN: Wow, it's gonna be wicked. LAURA: Let's go and explore! 90 00:04:57,040 --> 00:04:58,680 SARAH: Some kind of tile? 91 00:04:58,680 --> 00:05:00,720 DEPINDER: Yeah, beautiful. 92 00:05:00,720 --> 00:05:04,320 This is all individual, like, tile work. 93 00:05:04,320 --> 00:05:07,200 Yeah. Like mosaic. Really beautiful. 94 00:05:07,200 --> 00:05:09,000 It's so inspiring, actually. 95 00:05:09,000 --> 00:05:11,720 I think what I'm looking for is tradition. 96 00:05:11,720 --> 00:05:14,880 And that's what I want to be inspired by. 97 00:05:14,880 --> 00:05:17,000 When I'm walking through the spice market, 98 00:05:17,000 --> 00:05:19,280 the colour of the spices is so unique. 99 00:05:19,280 --> 00:05:21,000 Like, I'm just mesmerised. 100 00:05:21,000 --> 00:05:23,080 Beautiful. Wow. 101 00:05:23,080 --> 00:05:24,520 Look at how open it is! 102 00:05:24,520 --> 00:05:25,800 Everywhere I look, 103 00:05:25,800 --> 00:05:27,240 there's incredible architecture. 104 00:05:27,240 --> 00:05:29,840 This is pretty amazing. 105 00:05:29,840 --> 00:05:33,000 There's the smell of the beautiful spices and food. 106 00:05:33,000 --> 00:05:35,600 Absolutely loving exploring. 107 00:05:35,600 --> 00:05:37,520 And I'm already getting 108 00:05:37,520 --> 00:05:39,760 so much inspiration from just being here. 109 00:05:45,200 --> 00:05:49,240 SNEZ: I think locations can absolutely inspire cooking. 110 00:05:49,240 --> 00:05:51,480 When you see the colours, the shapes 111 00:05:51,480 --> 00:05:55,400 or monuments - can definitely reflect what's on your plate. 112 00:05:55,400 --> 00:05:56,520 So I'm the first course, 113 00:05:56,520 --> 00:05:58,240 so I'm going to look for something fresh. 114 00:05:59,840 --> 00:06:02,640 Something that's going to fit the Michelin-star kitchen. 115 00:06:17,200 --> 00:06:18,640 Oh, hi! Hi! 116 00:06:18,640 --> 00:06:21,400 Hope you're feeling inspired, Snez. I'm feeling good. I'm feeling good. 117 00:06:21,400 --> 00:06:22,680 There's no time to waste, though, 118 00:06:22,680 --> 00:06:24,640 because your 90 minutes starts now. Come on, Snez! 119 00:06:24,640 --> 00:06:26,880 Woo! I'm running. 120 00:06:26,880 --> 00:06:29,960 Oh, my goodness. What are all these goodies? 121 00:06:29,960 --> 00:06:32,360 Let's get shopping. Oh, my God, look at this! 122 00:06:32,360 --> 00:06:34,240 Here I am, in top eight... 123 00:06:34,240 --> 00:06:35,320 Hm! 124 00:06:35,320 --> 00:06:37,880 ..and I'm cooking in a Michelin-star kitchen. 125 00:06:37,880 --> 00:06:39,040 I mean, come on. 126 00:06:39,040 --> 00:06:41,640 Can you believe it? I mean, I just want my mum to see this. 127 00:06:41,640 --> 00:06:42,960 This place is phenomenal. 128 00:06:42,960 --> 00:06:44,040 So as a first course, 129 00:06:44,040 --> 00:06:48,320 I really want it to be kind of quite light and elegant 130 00:06:48,320 --> 00:06:51,000 and kind of aromatic, as well. 131 00:06:51,000 --> 00:06:53,200 I was pretty much, yesterday, inspired by every single site 132 00:06:53,200 --> 00:06:54,440 I got to. 133 00:06:54,440 --> 00:06:56,400 But as soon as I walked to the fish market, 134 00:06:56,400 --> 00:06:57,880 I knew that's my place. 135 00:06:57,880 --> 00:07:01,080 And that place just had every colour in the world you could imagine. 136 00:07:01,080 --> 00:07:04,400 Lots of green, lots of white. Very vibrant, very fresh. 137 00:07:06,120 --> 00:07:08,640 So, today, I'm making a dish, and I'm calling it Fish Market. 138 00:07:08,640 --> 00:07:11,720 So I'll have a sea bass crudo, 139 00:07:11,720 --> 00:07:13,840 poached baby squid noodles. 140 00:07:13,840 --> 00:07:16,040 I have cucumber and mint consomme. 141 00:07:16,040 --> 00:07:19,720 Today, I need to be careful not to overdo it like I always do. 142 00:07:21,680 --> 00:07:24,960 My style of cooking is rustic and generous. 143 00:07:24,960 --> 00:07:27,440 And I think, today, I wanted to kind of push myself 144 00:07:27,440 --> 00:07:28,560 and go more elevated. 145 00:07:29,600 --> 00:07:32,000 And that's what I want to do today to impress the judges. 146 00:07:32,000 --> 00:07:33,040 OK. 147 00:07:37,280 --> 00:07:38,720 Have a go at this place. 148 00:07:38,720 --> 00:07:42,080 It's just on another level, isn't it? This is pretty special. 149 00:07:42,080 --> 00:07:44,760 POH: Yeah, it's very arresting, this building. 150 00:07:44,760 --> 00:07:46,800 I feel like this is where they're definitely going to feel 151 00:07:46,800 --> 00:07:48,280 the weight of this challenge. Oh, yes. 152 00:07:48,280 --> 00:07:49,760 Yeah. I'm keen to see 153 00:07:49,760 --> 00:07:51,320 what's resonated with them. Yeah. Mm. 154 00:07:51,320 --> 00:07:53,440 I'm really excited to see whether they've been inspired 155 00:07:53,440 --> 00:07:56,080 by something as ephemeral as a cultural sensibility 156 00:07:56,080 --> 00:07:57,640 or something more tangible, 157 00:07:57,640 --> 00:07:59,800 like a piece of architecture. 158 00:07:59,800 --> 00:08:01,440 I guarantee we'll get great food 159 00:08:01,440 --> 00:08:03,160 because we're at that stage of the competition 160 00:08:03,160 --> 00:08:04,640 where - I'm going to put it out there - 161 00:08:04,640 --> 00:08:07,520 these are the best cooks I've seen in this competition, you know? 162 00:08:07,520 --> 00:08:10,400 But the challenge here is who can convey that inspiration? 163 00:08:10,400 --> 00:08:11,520 Yeah. 164 00:08:11,520 --> 00:08:14,480 Who can convey that in a really smart and savvy way 165 00:08:14,480 --> 00:08:16,880 and put that on a plate that we are going to remember 166 00:08:16,880 --> 00:08:19,880 and they will remember for a very, very long time? 167 00:08:19,880 --> 00:08:22,000 That's what it's going to take to win immunity today, 168 00:08:22,000 --> 00:08:23,240 and it is big time now. 169 00:08:23,240 --> 00:08:24,680 Where was that pantry? 170 00:08:26,760 --> 00:08:27,800 Ah! 171 00:08:30,120 --> 00:08:31,560 Oh! 172 00:08:32,840 --> 00:08:35,280 Look at the size of that stove, huh? I know. 173 00:08:38,360 --> 00:08:40,480 Alana, your 90 minutes starts now. 174 00:08:40,480 --> 00:08:42,240 Allez, allez! Allez, Alana. 175 00:08:42,240 --> 00:08:43,440 ALANA: Thank you. 176 00:08:55,560 --> 00:08:57,120 Alana, how are you? Hello. 177 00:08:57,120 --> 00:08:58,160 Hi. I'm well. 178 00:08:58,160 --> 00:08:59,840 What is your source of inspiration today? 179 00:08:59,840 --> 00:09:04,040 My inspiration is the amphitheatre at the Katara Cultural Village. 180 00:09:04,040 --> 00:09:07,120 Uh, you know, amphitheatres, they kind of open up and have 181 00:09:07,120 --> 00:09:10,440 these, you know, shows and theatre and performances in there. 182 00:09:10,440 --> 00:09:13,680 So my idea is that I'm going to have this beautiful 183 00:09:13,680 --> 00:09:15,600 smoked eel cream sort of... Ooh. 184 00:09:15,600 --> 00:09:18,520 ..enveloping all these beautiful little touches underneath, so... 185 00:09:18,520 --> 00:09:21,000 Surprises. Little surprises underneath. 186 00:09:21,000 --> 00:09:23,000 So you're kind of wanting a little 187 00:09:23,000 --> 00:09:25,120 surprise performance on our palates? (LAUGHS) 188 00:09:25,120 --> 00:09:27,280 It is. It's a little surprise performance on your palate. 189 00:09:27,280 --> 00:09:28,720 That's exactly what it is going to be. 190 00:09:30,160 --> 00:09:31,560 Today, I'm cooking smoked eel cream 191 00:09:31,560 --> 00:09:35,000 with a muhammara jam and crispy chicken skin. 192 00:09:35,000 --> 00:09:37,600 The muhammara jam and the little pickled jujube, 193 00:09:37,600 --> 00:09:39,760 they are the little surprises underneath. 194 00:09:39,760 --> 00:09:43,680 A lot to get done, um, in a very short amount of time. 195 00:09:58,280 --> 00:10:00,120 SNEZ: Where are the spoons? Oh, here they are. 196 00:10:00,120 --> 00:10:02,320 OK, I wish I saw that earlier. (CHUCKLES) 197 00:10:03,520 --> 00:10:06,080 Ben, your 90 minutes starts now, mate. 198 00:10:06,080 --> 00:10:07,440 Thank you. 199 00:10:09,120 --> 00:10:13,320 So far, I already took the fillets of the fish for my sea bass crudo. 200 00:10:13,320 --> 00:10:15,200 I started a little broth or stock, 201 00:10:15,200 --> 00:10:18,280 so I'm going to use this to lightly poach my squid noodles. 202 00:10:18,280 --> 00:10:20,040 I'm also working on my green consomme, 203 00:10:20,040 --> 00:10:22,640 so I want this broth to be kind of super green and vibrant. 204 00:10:22,640 --> 00:10:24,080 This dish, it's a first dish, 205 00:10:24,080 --> 00:10:26,280 and it's going to set the tone for the whole menu. 206 00:10:26,280 --> 00:10:28,000 So I'm thinking, 207 00:10:28,000 --> 00:10:30,920 "How do I make this dish fit for this restaurant?" 208 00:10:30,920 --> 00:10:32,280 Using the flavours of Doha, 209 00:10:32,280 --> 00:10:34,600 I need to elevate everything. 210 00:10:34,600 --> 00:10:36,960 This dish should be very vibrant, 211 00:10:36,960 --> 00:10:38,800 like when you walk into that fish market, 212 00:10:38,800 --> 00:10:42,200 you get all the colours - lots of green, lots of white. 213 00:10:42,200 --> 00:10:43,720 OK, I'm going to add lemon gel, 214 00:10:43,720 --> 00:10:45,440 and I'm going to use the saffron 215 00:10:45,440 --> 00:10:47,960 as a little, lovely oil emulsion to go around. 216 00:10:47,960 --> 00:10:51,000 And that's going to warm it up and make it super delicious. 217 00:10:51,000 --> 00:10:53,400 And also, I have some fresh bits and pieces there. 218 00:10:53,400 --> 00:10:55,400 I feel good. There's so much to do. 219 00:10:55,400 --> 00:10:58,880 I feel like I'm doing this again - doing too many things. 220 00:10:58,880 --> 00:11:01,480 I'm gonna get onto cleaning my squid now. 221 00:11:01,480 --> 00:11:03,120 Look how delicious this looks. 222 00:11:05,880 --> 00:11:07,520 BEN: Right, let's go. 223 00:11:07,520 --> 00:11:09,040 Spending some time in Doha, you know, 224 00:11:09,040 --> 00:11:11,360 there's just this sort of little journey you go on, 225 00:11:11,360 --> 00:11:12,760 walking through the streets, 226 00:11:12,760 --> 00:11:15,160 and that's what I think I want to replicate today. 227 00:11:15,160 --> 00:11:17,320 Today, I'm making a braised octopus with camel lardo, 228 00:11:17,320 --> 00:11:18,760 red pepper jus and curry oil. 229 00:11:20,360 --> 00:11:22,160 Yesterday, I went to the Katara Cultural Village, 230 00:11:22,160 --> 00:11:23,800 and walking down the red streets there 231 00:11:23,800 --> 00:11:25,840 with these beautiful shade cloths over the top, 232 00:11:25,840 --> 00:11:27,840 I just was really inspired to make this dish. 233 00:11:27,840 --> 00:11:30,360 I'm going to use octopus to emulate that walkway, 234 00:11:30,360 --> 00:11:32,840 and some camel lardo to sit over the top, like the sails. 235 00:11:32,840 --> 00:11:34,480 And the potatoes will kind of be the buildings. 236 00:11:36,280 --> 00:11:37,680 I'm going to put the lid straight on this. 237 00:11:37,680 --> 00:11:39,240 First thing I've done is to get the octopus on. 238 00:11:39,240 --> 00:11:41,680 Get that cooking. That takes about an hour. Quite a big octopus. 239 00:11:41,680 --> 00:11:44,480 I'm toasting spices to make my own curry powder now. 240 00:11:44,480 --> 00:11:46,680 To win today, I think you've got to nail absolutely everything. 241 00:11:46,680 --> 00:11:48,280 There's nowhere to hide. Simple as that. 242 00:11:49,720 --> 00:11:51,520 Oh! Which one is this? 243 00:11:51,520 --> 00:11:52,960 This one is already on. 244 00:11:54,720 --> 00:11:57,200 I have, like, everything to do and zero time. 245 00:11:57,200 --> 00:11:59,240 Gel is in the fridge. Pretty happy with that. 246 00:11:59,240 --> 00:12:01,120 I need to finish my saffron oil. 247 00:12:01,120 --> 00:12:03,280 And I also need to finish my consomme. 248 00:12:03,280 --> 00:12:06,520 So really, really need to punch on. 249 00:12:06,520 --> 00:12:09,840 My stock is strained, and it's ready for the noodles to be poached, 250 00:12:09,840 --> 00:12:12,080 but I'm still slicing my noodles. 251 00:12:12,080 --> 00:12:13,560 Oh! 252 00:12:13,560 --> 00:12:16,600 I'm literally focusing and kind of going one by one, 253 00:12:16,600 --> 00:12:18,720 one by one, taking my time 254 00:12:18,720 --> 00:12:20,760 because I know this is going to be that... 255 00:12:20,760 --> 00:12:22,640 ..the crucial element on my plate. 256 00:12:22,640 --> 00:12:24,200 Hello, Snez. Snez. 257 00:12:24,200 --> 00:12:25,480 Chefs, how are you? 258 00:12:25,480 --> 00:12:27,800 Yeah, I still have so much to do, so... 259 00:12:27,800 --> 00:12:30,520 Yep, OK, so you've got 10 minutes left. 260 00:12:30,520 --> 00:12:32,200 Oh, my God. Not enough time. 261 00:12:32,200 --> 00:12:34,880 10 minutes to go, and I'm actually dying on the inside. 262 00:12:34,880 --> 00:12:36,000 Um... 263 00:12:36,000 --> 00:12:37,120 Nothing is finished. 264 00:12:37,120 --> 00:12:38,600 You look a little bit stressed. 265 00:12:38,600 --> 00:12:40,480 I am, actually, because I didn't realise the time, 266 00:12:40,480 --> 00:12:42,280 and I still need to cook my squid noodles. 267 00:12:42,280 --> 00:12:43,720 I'm really behind. 268 00:12:43,720 --> 00:12:45,480 At this point, I'm really not sure 269 00:12:45,480 --> 00:12:47,040 how I'm gonna make four perfect plates. 270 00:12:47,040 --> 00:12:49,960 Oh, my God, Snez, let's go. Oh, my God. 271 00:13:00,840 --> 00:13:02,160 SNEZ: Oh, my God. 272 00:13:02,160 --> 00:13:05,040 10 minutes ago, and I'm still prepping all my elements 273 00:13:05,040 --> 00:13:06,480 for my sea bass crudo, 274 00:13:06,480 --> 00:13:10,600 poached baby squid noodles and cucumber and mint consomme. 275 00:13:10,600 --> 00:13:12,480 Far out. 276 00:13:12,480 --> 00:13:14,400 I haven't even plated a single thing on those plates. 277 00:13:14,400 --> 00:13:16,160 And I need four perfect plates. 278 00:13:16,160 --> 00:13:18,280 So I'm really, really struggling here. 279 00:13:18,280 --> 00:13:21,240 Oh, my God, I'm so behind. 280 00:13:21,240 --> 00:13:23,160 I need to poach these noodles. 281 00:13:23,160 --> 00:13:25,760 To poach my noodles, I quickly bring the temperature of my broth 282 00:13:25,760 --> 00:13:27,040 to 65 degrees, 283 00:13:27,040 --> 00:13:30,760 and I'm poaching my noodles in it for a minute and a half. 284 00:13:30,760 --> 00:13:32,760 I taste it. It's perfect. 285 00:13:34,240 --> 00:13:35,840 Now I need to finish off the consomme 286 00:13:35,840 --> 00:13:38,040 because that's going to be sitting all around my dish, 287 00:13:38,040 --> 00:13:39,320 and it needs to be perfect. 288 00:13:44,400 --> 00:13:45,800 BEN: Beautiful. 289 00:13:45,800 --> 00:13:47,560 I've check the octopus. It's looking good. 290 00:13:47,560 --> 00:13:49,680 Now I need to start working on the red pepper jus. 291 00:13:49,680 --> 00:13:52,320 Today, I'm making a braised octopus with camel lardo, 292 00:13:52,320 --> 00:13:54,320 red pepper jus and curry oil. 293 00:13:54,320 --> 00:13:56,240 I'm planning to mimic the sort of red street 294 00:13:56,240 --> 00:13:57,440 with this red jus on top, 295 00:13:57,440 --> 00:13:58,960 the piece of octopus, 296 00:13:58,960 --> 00:14:02,040 and these sails with this camel lardo, 297 00:14:02,040 --> 00:14:04,080 which is basically cured camel meat. 298 00:14:04,080 --> 00:14:06,320 Spending some time in Doha has let me experience 299 00:14:06,320 --> 00:14:08,360 some great ingredients and some great spices. 300 00:14:08,360 --> 00:14:10,600 I'm trying to sort of mimic those flavours 301 00:14:10,600 --> 00:14:12,520 and those thoughts into this dish. 302 00:14:12,520 --> 00:14:13,840 This is a Michelin-starred kitchen, 303 00:14:13,840 --> 00:14:15,840 probably the nicest kitchen I've ever cooked in. 304 00:14:15,840 --> 00:14:17,800 I haven't been cooking professionally 305 00:14:17,800 --> 00:14:18,920 for a couple of years. 306 00:14:18,920 --> 00:14:20,440 Family life versus restaurant life - 307 00:14:20,440 --> 00:14:23,360 you know, the two things don't exactly line up. 308 00:14:23,360 --> 00:14:24,800 Now I'm running a software business 309 00:14:24,800 --> 00:14:26,440 so I can spend more time with my two girls. 310 00:14:27,840 --> 00:14:29,520 Right, I need to get that boiling. 311 00:14:29,520 --> 00:14:32,840 I really miss the excitement and the thrill 312 00:14:32,840 --> 00:14:34,080 of cooking in a kitchen. 313 00:14:34,080 --> 00:14:36,640 Look at the colour of it. It's beautiful. 314 00:14:36,640 --> 00:14:38,000 The opportunity to come back, 315 00:14:38,000 --> 00:14:41,600 it's like having a second chance at a once-in-a-lifetime thing. 316 00:14:44,000 --> 00:14:46,520 And also, I don't want to disappoint my children, 317 00:14:46,520 --> 00:14:48,320 who are so excited about me being here. 318 00:14:50,360 --> 00:14:51,720 Alright, Ben? How are we travelling? 319 00:14:51,720 --> 00:14:53,320 Yeah, well, well. Look at the colour of it. 320 00:14:53,320 --> 00:14:54,320 It's pretty bloody nice. 321 00:14:54,320 --> 00:14:56,960 So it's all about visuals and colour, especially, for you? 322 00:14:56,960 --> 00:14:59,080 It's important, but obviously flavour is top. 323 00:14:59,080 --> 00:15:00,520 Yeah. It's got to taste amazing. 324 00:15:00,520 --> 00:15:02,360 So, what is the main protein? 325 00:15:02,360 --> 00:15:03,960 Main protein, octopus. Right. 326 00:15:03,960 --> 00:15:05,600 And how are you going to be cooking your octopus? 327 00:15:05,600 --> 00:15:06,880 So, I'm braising it in its own juice. 328 00:15:06,880 --> 00:15:08,960 So, big octopus, probably take almost an hour to cook. 329 00:15:08,960 --> 00:15:11,320 So you don't want the octopus to be too chewy, yeah? 330 00:15:11,320 --> 00:15:13,360 Definitely not chewy, but definitely not mushy, so... 331 00:15:13,360 --> 00:15:17,160 It's not the easiest protein to get looking immaculate. 332 00:15:20,640 --> 00:15:23,640 I feel like there's going to have to be a lot of finesse 333 00:15:23,640 --> 00:15:26,480 in the cooking of the octopus, just to get it to a place 334 00:15:26,480 --> 00:15:28,320 where it's fitting for that dining room. 335 00:15:28,320 --> 00:15:30,040 Yeah. 336 00:15:30,040 --> 00:15:31,240 Good luck, mate. Cheers. 337 00:15:31,240 --> 00:15:32,560 Good luck, mate. Thanks. 338 00:15:32,560 --> 00:15:35,320 If the octopus isn't perfect, I've got no chance of winning. 339 00:15:35,320 --> 00:15:36,440 I think it's as simple as that. 340 00:15:36,440 --> 00:15:39,280 Snez, we need those plates leaving the pass in one minute. 341 00:15:39,280 --> 00:15:40,800 Come on, let's go. (CLAPS) 342 00:15:41,880 --> 00:15:43,520 I'm feeling really frazzled. 343 00:15:43,520 --> 00:15:45,720 I'm really feeling, like, a little bit of panic mode here. 344 00:15:45,720 --> 00:15:46,720 Oh, my God. 345 00:15:46,720 --> 00:15:48,600 Pull my cucumbers out. I kind of swirl them a little bit 346 00:15:48,600 --> 00:15:50,480 so they look delicate. 347 00:15:51,960 --> 00:15:54,040 I plate my sea bass crudo around my cucumbers... 348 00:15:55,480 --> 00:15:57,400 ..then my squid noodles in the middle. 349 00:15:58,880 --> 00:16:01,920 I pipe some beautiful lemon gel around 350 00:16:01,920 --> 00:16:04,320 and the other fresh garnishes, 351 00:16:04,320 --> 00:16:07,120 and I finish it off with a beautiful broth. 352 00:16:07,120 --> 00:16:09,800 And I'm dropping that saffron oil on top of it. 353 00:16:09,800 --> 00:16:12,480 Snez, your time is up. We'll see you outside at the tasting table. 354 00:16:12,480 --> 00:16:14,120 JEAN-CHRISTOPHE: Alright. Good luck. 355 00:16:14,120 --> 00:16:16,360 I'm absolutely exhausted. 356 00:16:16,360 --> 00:16:17,360 (SIGHS) 357 00:16:17,360 --> 00:16:19,480 It was a mad house. 358 00:16:26,120 --> 00:16:27,960 But I'm pretty happy with my dish now. 359 00:16:27,960 --> 00:16:30,520 Here she is. SOFIA: Hello, Snez. 360 00:16:30,520 --> 00:16:32,320 JEAN-CHRISTOPHE: Wow. 361 00:16:32,320 --> 00:16:34,440 SNEZ: It definitely reflects that market. 362 00:16:34,440 --> 00:16:37,960 It's fresh, it's colourful, it's beautiful, it's a seafood. 363 00:16:37,960 --> 00:16:39,760 So, I hope they're gonna like it. 364 00:16:41,000 --> 00:16:43,320 Snez, you were inspired by that stunning fish market. 365 00:16:43,320 --> 00:16:44,480 What's your dish? 366 00:16:45,680 --> 00:16:47,760 So, my dish is actual Fish Market. 367 00:16:47,760 --> 00:16:49,560 So there's a seabass crudo, 368 00:16:49,560 --> 00:16:53,920 lightly poached squid noodles, and also cucumber and mint consomme. 369 00:16:53,920 --> 00:16:58,000 There's also lemon gel, and I have a touch of saffron oil, as well. 370 00:16:59,720 --> 00:17:02,440 Snez, you might have been pushed for time, but this looks incredible. 371 00:17:02,440 --> 00:17:04,040 Does it? Thank you. JEAN-CHRISTOPHE: Oh, yes. 372 00:17:04,040 --> 00:17:05,280 It matches your outfit. 373 00:17:05,280 --> 00:17:07,160 We're gonna taste it. Thank you. Thank you. 374 00:17:07,160 --> 00:17:08,280 Thank you. Thank you so much. 375 00:17:08,280 --> 00:17:10,480 (SNEZ SIGHS) 376 00:17:10,480 --> 00:17:13,160 JEAN-CHRISTOPHE: I mean, look, just the presentation is sublime. 377 00:17:13,160 --> 00:17:15,680 I mean, it's so attractive. 378 00:17:15,680 --> 00:17:17,080 I can't wait to test it. 379 00:17:17,080 --> 00:17:18,480 It's very fine-dining. 380 00:17:26,520 --> 00:17:28,840 This is my first time trying one of these little guys. 381 00:17:28,840 --> 00:17:30,000 A BlinQ Blossom. 382 00:17:30,000 --> 00:17:31,800 Oh, they're so delicious! 383 00:17:33,440 --> 00:17:34,480 Oh! 384 00:17:37,400 --> 00:17:39,280 I'm so happy right now. 385 00:17:40,560 --> 00:17:43,520 I feel like a little mermaid swimming through a sea garden. 386 00:17:43,520 --> 00:17:45,920 You look a bit like a little mermaid. 387 00:17:45,920 --> 00:17:49,000 It's just such an elegant dish to start off with, 388 00:17:49,000 --> 00:17:52,080 and very befitting of IDAM. Mm. 389 00:17:53,080 --> 00:17:56,640 Every mouthful was a little surprise pop in my mouth, 390 00:17:56,640 --> 00:18:00,960 from the beautifully, perfectly poached squid noodles 391 00:18:00,960 --> 00:18:04,760 to the tiny little cubes of sea bass. 392 00:18:04,760 --> 00:18:06,360 Everything was just so melt-in-your-mouth. 393 00:18:06,360 --> 00:18:08,840 And then, there was just that gorgeous crunch 394 00:18:08,840 --> 00:18:10,280 from the cucumber. 395 00:18:10,280 --> 00:18:11,680 So fresh, so inviting. 396 00:18:11,680 --> 00:18:13,680 I kind of didn't want it to stop. I loved it. 397 00:18:13,680 --> 00:18:15,720 And I think that's also what the first dish 398 00:18:15,720 --> 00:18:18,040 in a degustation should do - make you want more. 399 00:18:18,040 --> 00:18:19,960 Yes, yes! Yes, absolutely. 400 00:18:21,320 --> 00:18:23,400 This is a symphony of the sea. 401 00:18:23,400 --> 00:18:26,480 It's fresh, it's light, it's powerful, 402 00:18:26,480 --> 00:18:29,320 and it's super well done. 403 00:18:38,760 --> 00:18:40,920 One minute... 404 00:18:40,920 --> 00:18:43,160 SOFIA: Depinder, welcome to the kitchen. 405 00:18:43,160 --> 00:18:44,680 Your 90 minutes starts now. 406 00:18:44,680 --> 00:18:46,680 DEPINDER: Oh, my God. I'm gonna run. 407 00:18:46,680 --> 00:18:47,960 Oh, what was I doing? 408 00:18:47,960 --> 00:18:50,680 I am definitely feeling under the pump right now. 409 00:18:50,680 --> 00:18:53,240 Seeing Snez leave made me put the...you know, the pedal down. 410 00:18:53,240 --> 00:18:55,560 So, I've got my beautiful smoked eel cream. 411 00:18:55,560 --> 00:18:58,360 It's tasting really delicious so I'm really happy with that. 412 00:18:58,360 --> 00:18:59,560 My chicken skin's in the oven. 413 00:18:59,560 --> 00:19:01,800 I'm on to my, um, muhammara at the moment. 414 00:19:01,800 --> 00:19:04,800 My muhammara getting beautiful and jammy, 415 00:19:04,800 --> 00:19:07,760 and it has that lovely, sweet capsicum flavour, as well. 416 00:19:08,880 --> 00:19:10,520 This is a great second course. 417 00:19:10,520 --> 00:19:13,760 For me, a second course is really that perfect entree to have, 418 00:19:13,760 --> 00:19:17,400 leading into your sort of bigger, you know, more meatier-style mains. 419 00:19:17,400 --> 00:19:20,080 Alana, we want your four perfect plates to leave the pass 420 00:19:20,080 --> 00:19:21,760 in one minute. 421 00:19:21,760 --> 00:19:23,560 Go, Alana! 422 00:19:23,560 --> 00:19:25,880 Got my chicken skins out of the oven. 423 00:19:25,880 --> 00:19:27,440 They're beautiful and crispy. 424 00:19:29,280 --> 00:19:30,840 To plate up, I add a little scoop 425 00:19:30,840 --> 00:19:33,520 of the muhammara jam on the bottom of the plate. 426 00:19:35,560 --> 00:19:38,160 Then, I top that with the pickled jujube, 427 00:19:38,160 --> 00:19:40,680 a little crumble of those roasted walnuts. 428 00:19:42,480 --> 00:19:45,080 That'll sit underneath the smoked eel cream 429 00:19:45,080 --> 00:19:47,120 that I'm siphoning on top of that. 430 00:19:49,120 --> 00:19:50,200 Then, on top, 431 00:19:50,200 --> 00:19:51,680 the last little finishing touch 432 00:19:51,680 --> 00:19:55,040 is that crispy chicken skin with the bay leaf za'atar. 433 00:19:57,440 --> 00:19:58,760 Alana, your time is up. 434 00:19:58,760 --> 00:20:00,520 Thank you. We'll see you at the tasting table. OK. 435 00:20:07,400 --> 00:20:09,800 Hi, Alana. Hey, Alana. Here we go. 436 00:20:09,800 --> 00:20:11,120 Hello, Alana. Thanks, Chef. Oh, wow. 437 00:20:12,360 --> 00:20:15,160 For you, Sofia. Thank you so much. There we go. 438 00:20:16,360 --> 00:20:17,880 Wow. OK. 439 00:20:20,400 --> 00:20:23,040 Alana, your inspiration was the amphitheatre. 440 00:20:23,040 --> 00:20:25,200 Yes. So tell us what your dish is. 441 00:20:25,200 --> 00:20:27,960 So it is smoked eel cream with muhammara 442 00:20:27,960 --> 00:20:31,040 and a bay leaf za'atar chicken skin. 443 00:20:31,040 --> 00:20:32,680 Mm! JEAN-CHRISTOPHE: OK. 444 00:20:32,680 --> 00:20:34,720 Thank you so much, Alana. We're going to taste the dish now. 445 00:20:34,720 --> 00:20:36,560 Thanks, Alana. Thank you. Enjoy. Well done. Thank you. 446 00:20:38,040 --> 00:20:41,000 Her whole idea was about something that has a shell on... 447 00:20:41,000 --> 00:20:43,760 ..and then when you go inside it, 448 00:20:43,760 --> 00:20:45,560 there's all these layers and it comes alive. 449 00:20:45,560 --> 00:20:47,800 Longbow for me, guys. Very long bow. 450 00:20:47,800 --> 00:20:49,440 Really? Yeah, I'm just not... 451 00:20:49,440 --> 00:20:52,000 I'm just not picking up what she was putting down. 452 00:21:11,720 --> 00:21:14,560 So the surprise inside was definitely that muhammara. 453 00:21:15,800 --> 00:21:17,680 It was super powerful. 454 00:21:18,840 --> 00:21:21,440 Although the smoked eel cream was lovely, 455 00:21:21,440 --> 00:21:23,320 it just didn't really stand a chance 456 00:21:23,320 --> 00:21:25,160 against how powerful that muhammara was. 457 00:21:25,160 --> 00:21:26,600 Mm. 458 00:21:26,600 --> 00:21:30,200 We're in such a luxurious setting, and everything was quite like, 459 00:21:30,200 --> 00:21:32,040 "Whoa!" in this bowl. 460 00:21:33,960 --> 00:21:37,320 That muhammara is definitely the dominant flavour. 461 00:21:37,320 --> 00:21:39,120 I really thought there was going to be 462 00:21:39,120 --> 00:21:43,000 a lot more of that eel in there, but I did love the chicken skin. 463 00:21:44,720 --> 00:21:47,320 She did a wonderful job of making that super crispy. 464 00:21:47,320 --> 00:21:49,880 If I have to compare with the first dish, 465 00:21:49,880 --> 00:21:53,400 it looked like this one is missing a bit of ooh-la-la. 466 00:21:53,400 --> 00:21:54,760 Mm. 467 00:22:01,280 --> 00:22:04,160 DEPINDER: I could use an extra pair of hands today, that's for sure. 468 00:22:04,160 --> 00:22:06,880 I feel like Doha is kind of like a melting pot of, like, 469 00:22:06,880 --> 00:22:09,040 so many different cultures and cuisines, 470 00:22:09,040 --> 00:22:11,960 and that's exactly what I'm channelling today. 471 00:22:11,960 --> 00:22:15,200 I got inspired by the spice market. Loved the vibe there. 472 00:22:15,200 --> 00:22:17,320 I've never been to a market like that before. 473 00:22:17,320 --> 00:22:19,200 I'm thinking of a dish like biryani, 474 00:22:19,200 --> 00:22:22,520 which uses spices in so many different ways, 475 00:22:22,520 --> 00:22:24,520 and I think that would be a perfect celebration 476 00:22:24,520 --> 00:22:26,760 of those spices that I saw in the spice market. 477 00:22:28,880 --> 00:22:31,160 As much as India is known for its biryani, 478 00:22:31,160 --> 00:22:34,120 it actually is a dish that travelled from the Middle East to India. 479 00:22:34,120 --> 00:22:37,680 So I think it's a perfect dish to create for the judges today. 480 00:22:37,680 --> 00:22:39,120 Being in this beautiful city, 481 00:22:39,120 --> 00:22:41,800 I'm drawing inspiration from the two beautiful cultures, 482 00:22:41,800 --> 00:22:43,680 the Middle East as well as the Indian culture, 483 00:22:43,680 --> 00:22:45,000 using all these spices. 484 00:22:58,040 --> 00:22:59,480 BEN: Trying to get everything done. 485 00:22:59,480 --> 00:23:01,960 So we've got the red pepper jus reducing, 486 00:23:01,960 --> 00:23:03,200 potatos poached, 487 00:23:03,200 --> 00:23:05,000 and then cut everything up and get it on the plate. 488 00:23:05,000 --> 00:23:06,680 Time is running out fast. 489 00:23:06,680 --> 00:23:08,520 Time for me to take a look at this octopus. 490 00:23:08,520 --> 00:23:09,840 It's full-on, man. 491 00:23:10,960 --> 00:23:13,040 I've definitely taken a risk today with this dish. 492 00:23:14,400 --> 00:23:15,920 Octopus is not easy to cook. 493 00:23:15,920 --> 00:23:18,960 I don't have time to do anything else if it hasn't worked. 494 00:23:20,600 --> 00:23:21,960 Everything is riding on this. 495 00:23:23,120 --> 00:23:24,120 Cross your fingers. 496 00:23:40,040 --> 00:23:43,040 BEN: 12 minutes to go in this degustation challenge. 497 00:23:43,040 --> 00:23:44,760 The cook on the octopus has to be perfect 498 00:23:44,760 --> 00:23:46,520 in order to have a chance at immunity today. 499 00:23:47,640 --> 00:23:49,880 I can feel with my fingers that it's feeling pretty good, 500 00:23:49,880 --> 00:23:51,320 pretty well cooked. 501 00:23:53,480 --> 00:23:54,840 I slice it... 502 00:23:58,600 --> 00:23:59,720 ..taste it. 503 00:24:00,960 --> 00:24:04,080 So happy. I think it's going to be a winner here. 504 00:24:05,160 --> 00:24:07,480 I'm going to let it rest in the juices a bit so it doesn't dry out, 505 00:24:07,480 --> 00:24:10,080 and then let it cool down a bit before I finish it on the hibachi. 506 00:24:10,080 --> 00:24:13,040 Time is running out fast, so I need to get everything else sorted 507 00:24:13,040 --> 00:24:15,000 or it's not going to be on the plate - simple as that. 508 00:24:18,640 --> 00:24:19,800 Sarah, welcome. 509 00:24:19,800 --> 00:24:22,480 You are course five, our first sweet course. 510 00:24:22,480 --> 00:24:24,200 Your 90 minutes starts now. 511 00:24:24,200 --> 00:24:25,800 SARAH: OK. Come on, let's go. (CLAPS) 512 00:24:34,560 --> 00:24:37,160 Honestly, this is the most incredible feeling 513 00:24:37,160 --> 00:24:39,480 to be cooking in IDAM kitchen. 514 00:24:39,480 --> 00:24:42,280 But I have to say, it's making me very nervous 515 00:24:42,280 --> 00:24:45,080 because I definitely want to do a really good job today. 516 00:24:46,600 --> 00:24:49,400 I fell in love with the National Museum, 517 00:24:49,400 --> 00:24:50,520 the Desert Rose, 518 00:24:50,520 --> 00:24:54,560 So, the shape of the Desert Rose is absolutely gorgeous. 519 00:24:54,560 --> 00:24:55,840 It's very grand, 520 00:24:55,840 --> 00:24:59,000 and it has this beautiful disc that really showcases 521 00:24:59,000 --> 00:25:01,080 the architecture of the place. 522 00:25:01,080 --> 00:25:05,200 It feels kind of powerful, but very feminine at the same time. 523 00:25:06,280 --> 00:25:07,800 Oh, that is super hot, isn't it? 524 00:25:07,800 --> 00:25:12,480 My idea is to replicate the essence of the Desert Rose, 525 00:25:12,480 --> 00:25:14,640 not only the structure, but also from things 526 00:25:14,640 --> 00:25:16,400 that you would get in a cheese platter, 527 00:25:16,400 --> 00:25:19,680 but turned into sort of a salty-sweet version of that, 528 00:25:19,680 --> 00:25:22,200 that'll bridge from savoury to dessert. 529 00:25:22,200 --> 00:25:23,520 So, basically, 530 00:25:23,520 --> 00:25:27,000 the base of my dish is going to be the aloo bukhara compote, 531 00:25:27,000 --> 00:25:28,440 the little apricot things. 532 00:25:28,440 --> 00:25:29,680 OK. 533 00:25:29,680 --> 00:25:32,520 Then I'm going to layer on a namelaka, 534 00:25:32,520 --> 00:25:35,080 so, like a chocolate layer over the top, 535 00:25:35,080 --> 00:25:39,320 and then I'm going to add on top my camel milk mousse. 536 00:25:39,320 --> 00:25:41,440 Just everything you would find in the desert. 537 00:25:41,440 --> 00:25:44,520 And I'm turning that into a beautiful sculpture 538 00:25:44,520 --> 00:25:45,640 that is the Desert Rose. 539 00:25:45,640 --> 00:25:47,920 It's going to be very tough to do in 90 minutes, 540 00:25:47,920 --> 00:25:50,400 but I think most of all I really need to finesse this, 541 00:25:50,400 --> 00:25:52,200 so I think that's going to be the hardest part. 542 00:25:56,240 --> 00:25:57,880 DEPINDER: Oh, my God, this saffron. 543 00:25:59,120 --> 00:26:00,880 Depinder! Hello, guys. Hey, Depinder. 544 00:26:00,880 --> 00:26:02,400 How are you going? Good. How are you guys? 545 00:26:02,400 --> 00:26:04,880 Tell us what you took your inspiration from and what's your dish. 546 00:26:04,880 --> 00:26:09,240 Um, so I took inspiration from the spice market at Souq Waqif. Mm-hm. 547 00:26:09,240 --> 00:26:12,560 I am going to do a layered chicken biryani, raita, 548 00:26:12,560 --> 00:26:13,720 and I've got the salan. 549 00:26:13,720 --> 00:26:18,400 How are you going to make biryani, like, appropriate for where we are? 550 00:26:21,800 --> 00:26:23,120 I'm going to try and make it finessed, 551 00:26:23,120 --> 00:26:26,640 but at the same time, I promise to deliver it with flavour. 552 00:26:26,640 --> 00:26:28,400 That is your challenge today... I agree. 553 00:26:28,400 --> 00:26:31,800 ..is like, how do you make biryani fit 554 00:26:31,800 --> 00:26:33,360 in a degustation menu? 555 00:26:33,360 --> 00:26:36,840 Because if you can achieve this with finesse and class, 556 00:26:36,840 --> 00:26:38,600 it would be an absolute game-changer. 557 00:26:38,600 --> 00:26:40,000 Yeah. I hope so, I hope so. 558 00:26:40,000 --> 00:26:42,600 I'm aiming for that today. OK. Make it elegant. 559 00:26:42,600 --> 00:26:43,800 Yes. Thank you. Appreciate it. 560 00:26:44,800 --> 00:26:46,760 Are you done with this, babe? Yeah, done. 561 00:26:51,880 --> 00:26:53,240 Ben, you've got one minute. 562 00:26:53,240 --> 00:26:55,040 Perfect. We're good. 563 00:26:55,040 --> 00:26:56,760 I'm starting to plate up. 564 00:26:56,760 --> 00:26:59,480 I'm really happy with the cook on the octopus. 565 00:26:59,480 --> 00:27:01,680 Is that how the judges like it? I don't know. 566 00:27:03,000 --> 00:27:04,960 But the red octopus looks great on the plate. 567 00:27:04,960 --> 00:27:06,760 The jus on top just falling off the sides, 568 00:27:06,760 --> 00:27:08,720 being held by the yoghurt, just like the street. 569 00:27:08,720 --> 00:27:10,600 I'm really happy with how this looks. 570 00:27:12,040 --> 00:27:15,760 Put these triangles of the camel lardo on each of the pieces of octopus. 571 00:27:18,440 --> 00:27:20,280 I give it a quick blowtorch. 572 00:27:20,280 --> 00:27:22,400 It starts to melt. It looks translucent. 573 00:27:22,400 --> 00:27:25,360 It really takes me back to that street with the sails above. 574 00:27:25,360 --> 00:27:26,840 Perfect. 575 00:27:26,840 --> 00:27:29,000 The colours are there, the shapes are there, 576 00:27:29,000 --> 00:27:31,920 and I hope I've nailed it. 577 00:27:31,920 --> 00:27:33,680 Ben, your time is up. We'll see you in the dining room. 578 00:27:33,680 --> 00:27:34,760 Ooh! Good luck. Let's go! 579 00:27:34,760 --> 00:27:35,920 Thank you. 580 00:27:48,360 --> 00:27:49,680 Beny. Hi, Ben. Hello. 581 00:27:49,680 --> 00:27:51,360 Hello, Ben. Wow. 582 00:27:51,360 --> 00:27:54,160 Looks like you've been working hard. Uh, yeah, I hadn't noticed. 583 00:27:54,160 --> 00:27:56,640 Oh, my goodness. Thought it was white. Thank you. 584 00:27:58,440 --> 00:28:01,160 So if this was course three on a degustation menu, 585 00:28:01,160 --> 00:28:02,480 what would the dish name be? 586 00:28:02,480 --> 00:28:07,240 This name would be charred octopus with red pepper jus, 587 00:28:07,240 --> 00:28:10,480 camel lardo and curried potato. 588 00:28:10,480 --> 00:28:12,080 How's the cook on that octopus? 589 00:28:12,080 --> 00:28:14,120 It's... I'm really happy with the octopus. 590 00:28:14,120 --> 00:28:15,520 It's not a way people normally cook it, 591 00:28:15,520 --> 00:28:17,360 but that's how I like octopus. I hope you do as well. 592 00:28:17,360 --> 00:28:19,080 Mate, I'm looking forward to digging into this one. 593 00:28:19,080 --> 00:28:20,280 Mm. JEAN-CHRISTOPHE: Absolutely. 594 00:28:20,280 --> 00:28:21,680 Thanks, guys. Thank you, Ben. 595 00:28:22,880 --> 00:28:25,080 This is looking delicious. 596 00:28:26,240 --> 00:28:28,680 I'm getting a visual representation, 597 00:28:28,680 --> 00:28:30,920 even looking at that photo there, 598 00:28:30,920 --> 00:28:33,960 just how he's cut that camel lardo into, 599 00:28:33,960 --> 00:28:37,760 like, sail shapes, and then also that beautiful red pepper sauce 600 00:28:37,760 --> 00:28:39,760 is just stained over that octopus. 601 00:28:39,760 --> 00:28:42,320 I'm picking up what he's putting down. 602 00:28:42,320 --> 00:28:45,160 Mm. I think it looks stunning, and it smells terrific! 603 00:28:45,160 --> 00:28:47,720 SOFIA: It smells so good. Let's hope it tastes as good as it looks. 604 00:28:47,720 --> 00:28:49,040 Yeah. 605 00:29:03,960 --> 00:29:07,000 OK, I am loving what's going on here. 606 00:29:08,280 --> 00:29:12,240 The octopus is cooked so perfectly. 607 00:29:12,240 --> 00:29:15,560 Like, just has the tiniest bit of bite, 608 00:29:15,560 --> 00:29:17,920 but is so beautiful and succulent 609 00:29:17,920 --> 00:29:20,760 and has the most light wisp of smoke. 610 00:29:20,760 --> 00:29:22,120 I'm so impressed by that. 611 00:29:22,120 --> 00:29:25,640 The red pepper sauce versus the yoghurt was a great play, 612 00:29:25,640 --> 00:29:29,040 because that red pepper sauce is quite sweet and really vibrant, 613 00:29:29,040 --> 00:29:31,880 but then the yoghurt just gives it this beautiful fat, 614 00:29:31,880 --> 00:29:33,320 but also acidity 615 00:29:33,320 --> 00:29:35,920 that went with every single component on the dish. 616 00:29:37,760 --> 00:29:40,040 For me, it is working. Mm. Yeah. 617 00:29:41,640 --> 00:29:43,920 The way he has cooked that ocky 618 00:29:43,920 --> 00:29:47,400 is probably one of the best examples I've ever tasted. 619 00:29:47,400 --> 00:29:49,600 It is sensational. 620 00:29:49,600 --> 00:29:53,240 Like, buttery, but still a bite to it. 621 00:29:53,240 --> 00:29:54,680 The smokiness of the curry leaves, 622 00:29:54,680 --> 00:29:59,080 the crispiness of them against the buttery, smoky lardo. 623 00:29:59,080 --> 00:30:00,720 I just think everything belongs on the plate, 624 00:30:00,720 --> 00:30:02,680 and I think it's one of his best cooks. 625 00:30:03,800 --> 00:30:06,640 Ben has done a fantastic job. Yeah. Ah! 626 00:30:06,640 --> 00:30:07,800 Very self-controlled. 627 00:30:07,800 --> 00:30:10,720 Guys, we're only in course three! Oh, my God, what a dish! 628 00:30:10,720 --> 00:30:12,720 I'm so anxious about how we're going to judge this. Anxious? 629 00:30:12,720 --> 00:30:13,840 I'm excited. Yeah. 630 00:30:13,840 --> 00:30:15,520 Mm. You don't mind, do you? 631 00:30:15,520 --> 00:30:17,640 You can have... Of course, yeah. Save yourself. 632 00:30:17,640 --> 00:30:19,640 Save yourself for the next one. It might be hearty. 633 00:30:23,640 --> 00:30:26,520 DEPINDER: OK. This is going to be cooking until the last minute. 634 00:30:26,520 --> 00:30:29,160 Three out of four of my elements are done for the biryani. 635 00:30:29,160 --> 00:30:31,760 I'm feeling really good with all of my elements at the moment. 636 00:30:31,760 --> 00:30:34,960 The chicken tastes amazing. The rice is so fragrant. 637 00:30:34,960 --> 00:30:38,560 The salan is coming together, the raita is already in the fridge, chilling. 638 00:30:38,560 --> 00:30:42,000 I want to make sure I pack this biryani full of flavour. 639 00:30:42,000 --> 00:30:43,160 This is looking good. 640 00:30:43,160 --> 00:30:46,160 In terms of the course number, I'm number four, 641 00:30:46,160 --> 00:30:47,760 so it's the last savoury course, 642 00:30:47,760 --> 00:30:50,560 which is technically, like, the heaviest course. 643 00:30:50,560 --> 00:30:52,400 You want them to be, like, satisfied, 644 00:30:52,400 --> 00:30:54,080 and it kind of ties it all together. 645 00:30:54,080 --> 00:30:57,560 So I'm hoping biryani does just that. 646 00:30:58,520 --> 00:31:01,560 Biryani is usually like a massive plate of food. 647 00:31:01,560 --> 00:31:04,040 Because it's not used to being really elegant, 648 00:31:04,040 --> 00:31:06,320 I kind of have to really think about my plating 649 00:31:06,320 --> 00:31:07,600 and not let them down. 650 00:31:07,600 --> 00:31:09,200 This biryani, it needs to be 651 00:31:09,200 --> 00:31:11,520 a dish fitted for a degustation menu. 652 00:31:11,520 --> 00:31:13,320 Stressed. I'm feeling stressed. 653 00:31:15,280 --> 00:31:17,440 Laura, welcome. You're the final cook. 654 00:31:17,440 --> 00:31:19,720 Your 90 minutes starts now. 655 00:31:19,720 --> 00:31:21,600 LAURA: Oh, my Gosh. 656 00:31:21,600 --> 00:31:23,880 Two minutes, Depinder. Got it. Yeah, thank you. 657 00:31:23,880 --> 00:31:26,280 To plate up this biryani, I'm going to do it 658 00:31:26,280 --> 00:31:29,320 in a layered structure to make it look elegant. 659 00:31:29,320 --> 00:31:32,200 I start with placing a mould in the centre. 660 00:31:32,200 --> 00:31:36,560 I add some rice, some of that fried onions, some herbs, 661 00:31:36,560 --> 00:31:38,280 some of that biryani masala. 662 00:31:38,280 --> 00:31:39,840 I layer it with some chicken. 663 00:31:39,840 --> 00:31:41,160 Yep, yep, yep. 664 00:31:41,160 --> 00:31:44,320 I top it off with some more rice and I lift off the mould. 665 00:31:44,320 --> 00:31:46,560 Oh, yes! 666 00:31:46,560 --> 00:31:48,760 I've definitely translated the spice market 667 00:31:48,760 --> 00:31:49,760 onto my plate today. 668 00:31:49,760 --> 00:31:52,200 I've used spices in every single element, 669 00:31:52,200 --> 00:31:54,760 so I think it's a perfect celebration of spice. 670 00:31:54,760 --> 00:31:57,160 Depinder, your plates are leaving the pass now. 671 00:31:57,160 --> 00:31:59,160 I'll see you in the dining room. Yeah. 672 00:32:04,520 --> 00:32:06,520 Hi, Depinder. Hey, guys. 673 00:32:06,520 --> 00:32:08,440 Hello, Depinder. How are you? 674 00:32:11,720 --> 00:32:13,200 Thank you. 675 00:32:14,680 --> 00:32:16,400 Depinder. Hey, guys. 676 00:32:16,400 --> 00:32:18,120 Hello. Hello. 677 00:32:18,120 --> 00:32:21,480 You were inspired by the spice stalls at Souq Waqif. 678 00:32:21,480 --> 00:32:22,840 So tell us what you made today. 679 00:32:24,760 --> 00:32:29,120 So I've made a layered chicken biryani 680 00:32:29,120 --> 00:32:31,960 with a salan, 681 00:32:31,960 --> 00:32:35,160 and then I've got a mint and a pomegranate raita. 682 00:32:35,160 --> 00:32:39,040 And do you think that you have nailed a dish 683 00:32:39,040 --> 00:32:42,080 that is fitting for a fourth course of a degustation menu? 684 00:32:53,520 --> 00:32:56,800 Do you think that you have nailed a dish 685 00:32:56,800 --> 00:32:59,760 that is fitting for a fourth course of a degustation menu? 686 00:33:02,400 --> 00:33:05,840 I think so, yes, because it's like...it's satisfying. 687 00:33:07,840 --> 00:33:10,320 Well, we look forward to tasting the spice market in this dish. 688 00:33:10,320 --> 00:33:12,080 Oh, thanks, guys. Enjoy. Thanks, Depinder. 689 00:33:12,080 --> 00:33:14,000 Cheers, Depinder. Thank you, Depinder, thank you. 690 00:33:20,560 --> 00:33:23,440 It's not screaming fine dining for me. 691 00:33:23,440 --> 00:33:25,320 No, not even remotely. 692 00:33:25,320 --> 00:33:26,880 There has to be consideration 693 00:33:26,880 --> 00:33:28,800 as to how it sits amongst all the other dishes, 694 00:33:28,800 --> 00:33:30,920 and compared to what we've seen so far, 695 00:33:30,920 --> 00:33:33,720 it's definitely sitting out as a clanger. Yeah. 696 00:33:47,040 --> 00:33:49,720 I am going to say it's delicious, because it is! Mm. 697 00:33:51,120 --> 00:33:53,880 Taking the inspiration from the spice market 698 00:33:53,880 --> 00:33:58,080 and putting it into this dish, that box is well and truly ticked... 699 00:33:59,680 --> 00:34:02,800 ..but I just feel like it doesn't belong here. 700 00:34:04,600 --> 00:34:07,360 It doesn't belong here, and I wanted it to so bad. 701 00:34:09,200 --> 00:34:10,920 In a fine-dining setting, 702 00:34:10,920 --> 00:34:16,080 the main course before dessert needs to be an absolute showstopper. 703 00:34:16,080 --> 00:34:17,800 Yeah. 704 00:34:17,800 --> 00:34:19,600 I think she's kind of excluded herself 705 00:34:19,600 --> 00:34:21,480 from winning immunity as a result of that, 706 00:34:21,480 --> 00:34:22,960 despite it being delicious. 707 00:34:28,080 --> 00:34:31,640 I'm going alright at the moment, but the time is definitely flying. 708 00:34:31,640 --> 00:34:35,600 Um, I've got a lot I want to get through still, 709 00:34:35,600 --> 00:34:38,800 but there's a lot of highly technical elements here, 710 00:34:38,800 --> 00:34:41,800 so, um, I also need to be really precise as well. 711 00:34:42,840 --> 00:34:45,440 My idea is that it should look a little bit like the National Museum, 712 00:34:45,440 --> 00:34:47,320 the Desert Rose, 713 00:34:47,320 --> 00:34:50,880 and it will be a savoury-sweet bridging course, 714 00:34:50,880 --> 00:34:53,280 with a dessert kind of based around a cheese platter. 715 00:34:53,280 --> 00:34:55,360 20 minutes? Shit! 716 00:34:55,360 --> 00:34:57,680 That went so quickly. 717 00:34:57,680 --> 00:35:02,160 I have finished my date and olive compote 718 00:35:02,160 --> 00:35:05,960 and finishing off my chocolate blue cheese namelaka, 719 00:35:05,960 --> 00:35:08,080 and I'm working on my creme pat. 720 00:35:08,080 --> 00:35:09,360 So this is camel milk 721 00:35:09,360 --> 00:35:11,800 and I'm steeping it with the Turkish bread. 722 00:35:13,440 --> 00:35:16,600 But I am experimenting a bit with my ratios, 723 00:35:16,600 --> 00:35:19,240 trying to increase the fat levels in this, 724 00:35:19,240 --> 00:35:21,240 because camel milk has a lot less fat 725 00:35:21,240 --> 00:35:23,720 than what a regular cow's milk would. 726 00:35:23,720 --> 00:35:26,040 Oh, God. I'm not going to be able to do this. 727 00:35:26,040 --> 00:35:29,800 I'm just not really happy with the consistency of this one. 728 00:35:29,800 --> 00:35:31,280 Oh! 729 00:35:31,280 --> 00:35:33,840 I don't have time to experiment further. 730 00:35:33,840 --> 00:35:35,200 I'm already behind. 731 00:35:35,200 --> 00:35:37,200 I need to get it chilling, ready to serve. 732 00:35:37,200 --> 00:35:39,560 The pressure, I'm feeling it. 733 00:35:40,640 --> 00:35:42,960 LAURA: Come on, Toddy. Please work. 734 00:35:45,440 --> 00:35:46,720 Shit. 735 00:35:50,840 --> 00:35:52,560 Oh, my God. 736 00:35:52,560 --> 00:35:54,080 Hold that thought, Andy. 737 00:36:02,840 --> 00:36:05,880 I went to the gym this morning. Settle down. 738 00:36:05,880 --> 00:36:07,280 (LAUGHS) 739 00:36:07,280 --> 00:36:09,960 How was that inspiration? Like, through the roof, or what? 740 00:36:09,960 --> 00:36:12,280 Oh, pretty incredible. Yeah? Like, so much to see. 741 00:36:12,280 --> 00:36:14,640 It actually really made my job quite hard. 742 00:36:14,640 --> 00:36:15,720 What did you zone in on? 743 00:36:15,720 --> 00:36:18,000 The Golden Mosque in Katara Cultural Centre. 744 00:36:18,000 --> 00:36:19,200 Oh, cool. Yeah. 745 00:36:19,200 --> 00:36:20,560 Yeah, it's just, like... 746 00:36:20,560 --> 00:36:22,960 I think for a place that's, like, so sacred and holy 747 00:36:22,960 --> 00:36:24,560 and everything's quite neutral, 748 00:36:24,560 --> 00:36:27,200 and then to have this, like, incredible gold mosque 749 00:36:27,200 --> 00:36:29,720 just, like, sticking out, I was just so drawn to it. 750 00:36:29,720 --> 00:36:32,960 Yeah. How is that going to translate to your dish? 751 00:36:32,960 --> 00:36:36,600 Uh, so I'm going to make a golden mosque with... 752 00:36:36,600 --> 00:36:39,720 Sorry, what? Hang on. One more time. (GIGGLES) 753 00:36:39,720 --> 00:36:41,240 I'm going to make a golden mosque... 754 00:36:41,240 --> 00:36:43,760 OK! ..with golden tiles. 755 00:36:43,760 --> 00:36:45,880 Um, so, basically, once the dish hits the table, 756 00:36:45,880 --> 00:36:47,400 all you're going to see is golden tiles, 757 00:36:47,400 --> 00:36:49,480 and the dessert is hidden inside of that. 758 00:36:49,480 --> 00:36:51,400 Right. That sounds like a lot of work. 759 00:36:51,400 --> 00:36:54,400 Yeah, it's so much work. What's the dish made up of? 760 00:36:54,400 --> 00:36:57,840 Pistachio financier, some stewed blood orange, 761 00:36:57,840 --> 00:37:00,400 fresh blood orange, karak tea gelato on top. 762 00:37:00,400 --> 00:37:02,480 And then you're going to have the honey golden tuiles 763 00:37:02,480 --> 00:37:03,800 covering the whole dish. 764 00:37:03,800 --> 00:37:06,000 Wow. Yeah. 765 00:37:06,000 --> 00:37:07,880 OK. I'm going really conceptual. 766 00:37:07,880 --> 00:37:09,040 How many tiles you got to do? 767 00:37:09,040 --> 00:37:12,440 So I think that each dish may need 15 tiles, 768 00:37:12,440 --> 00:37:14,720 and that means I need to make 60 tiles. 769 00:37:14,720 --> 00:37:16,120 60 tiles? Yeah. 770 00:37:16,120 --> 00:37:17,480 That's a lot of tiles. 771 00:37:17,480 --> 00:37:19,440 60 tiles? Yeah. Oh, my God. 772 00:37:19,440 --> 00:37:22,040 I regret all my decisions right now so much. 773 00:37:22,040 --> 00:37:23,200 Good luck! Bye. 774 00:37:27,800 --> 00:37:29,640 Sarah, how's it travelling? 775 00:37:29,640 --> 00:37:31,160 Um, I am... 776 00:37:31,160 --> 00:37:33,520 I have run out of time. Run out of time? 777 00:37:33,520 --> 00:37:36,920 Yeah, literally. Like, you've got six and a half minutes to go. 778 00:37:36,920 --> 00:37:40,000 Are we getting any desserts? Oh, my God. 779 00:37:40,000 --> 00:37:42,120 No. 780 00:37:42,120 --> 00:37:45,760 It's not frozen enough. Shit. 781 00:37:45,760 --> 00:37:47,520 I don't really have a dessert. 782 00:37:47,520 --> 00:37:49,640 I've let the wheels fall off the wagon. 783 00:37:49,640 --> 00:37:52,520 You need to think about what you can actually achieve in these three minutes. 784 00:37:52,520 --> 00:37:54,080 Oh! Come on, Sarah. 785 00:37:55,080 --> 00:37:56,480 I'm definitely panicking. 786 00:37:56,480 --> 00:37:58,680 Is that the second element? Yeah. 787 00:37:58,680 --> 00:38:00,960 Is there anything else going on the plate? 788 00:38:00,960 --> 00:38:03,160 I don't know. It's like ice-cream. 789 00:38:03,160 --> 00:38:04,760 The tuile's not set. 790 00:38:04,760 --> 00:38:09,960 Yeah, this is a very horrible feeling right now. 791 00:38:09,960 --> 00:38:11,400 You've got a 1 minute 40. 792 00:38:11,400 --> 00:38:13,640 What can I do? I've got nothing. 793 00:38:22,280 --> 00:38:25,400 SARAH: Oh, I haven't got anything. Shit. 794 00:38:25,400 --> 00:38:27,720 ANDY: You got 1 minute 40. What can I do? 795 00:38:27,720 --> 00:38:29,480 I've got nothing. 796 00:38:29,480 --> 00:38:30,960 Yeah. Shame. 797 00:38:30,960 --> 00:38:32,440 Shit. It's not gonna happen. 798 00:38:32,440 --> 00:38:35,440 This is the worst feeling, to see a dish 799 00:38:35,440 --> 00:38:38,920 that could be so amazing and not have a finished plate. 800 00:38:38,920 --> 00:38:41,160 60 seconds, Sarah. 801 00:38:41,160 --> 00:38:44,960 Thankfully, I've got a few tuiles that are ready to go. 802 00:38:44,960 --> 00:38:47,000 Alright. 803 00:38:47,000 --> 00:38:50,160 I've got my date and olive chutney, 804 00:38:50,160 --> 00:38:52,600 I've got my namelaka, I've got my tuiles, 805 00:38:52,600 --> 00:38:54,960 but I'm worried it won't be balanced. 806 00:38:54,960 --> 00:38:56,400 Sarah, you've got 20 seconds. 807 00:38:56,400 --> 00:38:59,680 OK, I just... Something to sprinkle. 808 00:38:59,680 --> 00:39:01,800 Just... 10 seconds. 809 00:39:06,400 --> 00:39:11,560 Five, four, three, two, one. 810 00:39:12,760 --> 00:39:16,040 Whoa. OK. Time's up, Sarah. I'm so sorry. 811 00:39:16,040 --> 00:39:17,600 Oh, my God, no! 812 00:39:17,600 --> 00:39:19,800 What the hell? Shit! 813 00:39:21,560 --> 00:39:23,680 Goddamn! 814 00:39:23,680 --> 00:39:25,200 (GROANS) 815 00:39:25,200 --> 00:39:27,040 LAURA: That's stressing me out so much now. 816 00:39:27,040 --> 00:39:29,520 Like, I need to motor. 817 00:39:29,520 --> 00:39:32,720 I'm sure it's going to taste delicious. 818 00:39:32,720 --> 00:39:34,240 Today I want to create a dessert 819 00:39:34,240 --> 00:39:38,400 that is completely covered with golden tiles. 820 00:39:38,400 --> 00:39:43,160 I am so inspired by the golden tiles of the Golden Mosque. 821 00:39:43,160 --> 00:39:46,120 I don't know if they're going to get 60 tiles. 822 00:39:46,120 --> 00:39:48,000 I think I take that all back. 823 00:39:48,000 --> 00:39:51,360 These golden tiles are taking me so long to make, 824 00:39:51,360 --> 00:39:54,000 but without these tiles I do not have the concept. 825 00:39:54,000 --> 00:39:56,920 And this dish is all about a visual concept. 826 00:39:56,920 --> 00:40:00,000 I just need to get one batch in the oven and it is what it is. 827 00:40:00,000 --> 00:40:01,480 So what's that? 828 00:40:01,480 --> 00:40:03,480 They'll get maybe 10 each. 829 00:40:03,480 --> 00:40:04,880 If they're lucky. 830 00:40:04,880 --> 00:40:06,000 Don't know if I can... 831 00:40:06,000 --> 00:40:08,120 If I can give them that many tuiles, 832 00:40:08,120 --> 00:40:09,320 I've definitely sacrificed that 833 00:40:09,320 --> 00:40:10,800 to make sure I've got enough time to plate. 834 00:40:10,800 --> 00:40:12,640 And I think that's the smartest decision here. 835 00:40:12,640 --> 00:40:14,280 It will definitely still scream of gold. 836 00:40:14,280 --> 00:40:15,720 It's going to look exactly how I want it to. 837 00:40:15,720 --> 00:40:17,200 Maybe a few little less tiles. 838 00:40:17,200 --> 00:40:19,040 OK. Tuile - done. 839 00:40:23,280 --> 00:40:26,360 SARAH: I feel devastated walking up to the judges with a dish 840 00:40:26,360 --> 00:40:28,760 that I know has not hit the mark. 841 00:40:28,760 --> 00:40:30,080 I'm sorry. Sarah. 842 00:40:30,080 --> 00:40:31,840 I'm sorry. POH: Oh, Sarah! 843 00:40:31,840 --> 00:40:33,360 I'm sorry. JEAN-CHRISTOPHE: Oh, please. 844 00:40:33,360 --> 00:40:34,560 Thank you. Thank you. 845 00:40:34,560 --> 00:40:35,560 I feel frustrated 846 00:40:35,560 --> 00:40:38,560 that I haven't served a dish that I'm proud of. 847 00:40:38,560 --> 00:40:43,080 Serving in such a grand and beautiful restaurant like IDAM. 848 00:40:44,680 --> 00:40:45,880 Sarah, what was your inspiration? 849 00:40:47,120 --> 00:40:49,600 So my inspiration was the National Museum - 850 00:40:49,600 --> 00:40:50,800 The Desert Rose. 851 00:40:50,800 --> 00:40:52,600 So I wanted it to be a bridging course, 852 00:40:52,600 --> 00:40:54,960 so I did that play on a cheese plate. 853 00:40:54,960 --> 00:40:58,720 So on the base we have that aloo bukhara 854 00:40:58,720 --> 00:41:00,520 and olive chutney. 855 00:41:00,520 --> 00:41:02,240 And then we have the namelaka, 856 00:41:02,240 --> 00:41:06,640 which is a blue cheese and sheep's cheese chocolate. 857 00:41:06,640 --> 00:41:09,720 And then we have our tuile on top. 858 00:41:11,920 --> 00:41:13,520 So where did it go wrong? 859 00:41:13,520 --> 00:41:15,760 Um, I think it was everything. 860 00:41:15,760 --> 00:41:17,800 It's this restaurant. It's grand, it's beautiful. 861 00:41:17,800 --> 00:41:21,760 It's a, um, incredible kitchen and... 862 00:41:21,760 --> 00:41:23,040 Yeah, just... 863 00:41:23,040 --> 00:41:24,680 Yeah. Pretty disappointed. 864 00:41:24,680 --> 00:41:25,720 Yeah. 865 00:41:25,720 --> 00:41:27,320 Don't make me cry. 866 00:41:28,920 --> 00:41:31,240 Sarah, we're all heartbroken for you. 867 00:41:31,240 --> 00:41:32,600 It was a tough cook. Yeah. 868 00:41:32,600 --> 00:41:33,720 But we'll taste now. 869 00:41:33,720 --> 00:41:34,840 Thank you. Thanks. 870 00:41:34,840 --> 00:41:37,720 Thanks, Sarah, Thank you so much, Sarah. 871 00:41:37,720 --> 00:41:39,680 What a shame, eh? Yeah. Pressure can do, like, 872 00:41:39,680 --> 00:41:41,880 crazy things to people at different times. 873 00:41:41,880 --> 00:41:43,880 And unfortunately, it wasn't her day today. 874 00:41:43,880 --> 00:41:45,040 I feel so sorry for her. 875 00:41:45,040 --> 00:41:46,800 Shall we try what made it on the plate? 876 00:41:46,800 --> 00:41:47,840 Yeah. 877 00:41:52,000 --> 00:41:53,800 That's strong. Wow! 878 00:41:55,280 --> 00:41:57,320 Whoa! Whoa! 879 00:41:57,320 --> 00:41:58,760 Oh! 880 00:42:01,840 --> 00:42:04,520 That's intense. (WHISTLES) 881 00:42:04,520 --> 00:42:06,440 That does not taste how it looks. 882 00:42:09,920 --> 00:42:14,080 You know Sarah, she's at this stage in her career and her skill set 883 00:42:14,080 --> 00:42:18,080 where she can actually come up with a dish idea conceptually, 884 00:42:18,080 --> 00:42:19,680 and it translates really well. 885 00:42:20,840 --> 00:42:23,240 And most of the time, she's so solid. 886 00:42:23,240 --> 00:42:25,600 But today she just pushed it way too far. 887 00:42:26,720 --> 00:42:29,720 There's so many hardcore flavours on the plate. 888 00:42:29,720 --> 00:42:31,240 They are such intense flavours. 889 00:42:31,240 --> 00:42:33,400 Like, I could literally eat 890 00:42:33,400 --> 00:42:36,120 just tiniest dot of that mousse on the outside. 891 00:42:36,120 --> 00:42:38,600 It was so intense with the blue cheese 892 00:42:38,600 --> 00:42:41,880 and then the bitter almonds on top, 893 00:42:41,880 --> 00:42:44,040 again, another intense flavour. 894 00:42:44,040 --> 00:42:46,360 I can actually see where this was going, 895 00:42:46,360 --> 00:42:48,640 but it was like she needed to take it 896 00:42:48,640 --> 00:42:50,160 way to the other end of the spectrum 897 00:42:50,160 --> 00:42:53,200 in terms of how much she had of those really intense ingredients. 898 00:42:53,200 --> 00:42:55,000 I really love the concept. 899 00:42:55,000 --> 00:42:56,800 I love the idea of the bridging course. 900 00:42:56,800 --> 00:42:58,640 She's such an intelligent cook, 901 00:42:58,640 --> 00:43:01,240 but I think this time she did get into her own head. 902 00:43:02,720 --> 00:43:04,320 When you look at this dish, yeah, 903 00:43:04,320 --> 00:43:07,240 you can see someone is quite genius behind it. 904 00:43:07,240 --> 00:43:11,960 I mean, if she managed to nail this, not just visually, textures, 905 00:43:11,960 --> 00:43:14,520 but also the balance of acidity, saltiness, 906 00:43:14,520 --> 00:43:16,720 sweetness and so on, she would have been 907 00:43:16,720 --> 00:43:19,320 probably producing the best cheese course, 908 00:43:19,320 --> 00:43:22,320 including chocolate in a Michelin star restaurant, 909 00:43:22,320 --> 00:43:24,800 but sadly, it's entirely unbalanced. 910 00:43:30,040 --> 00:43:32,320 LAURA: They're good, they're good, they're good. 911 00:43:32,320 --> 00:43:33,520 OK. Hey. 912 00:43:33,520 --> 00:43:35,640 While the tuiles are in the oven, 913 00:43:35,640 --> 00:43:38,440 it's time to start plating up. 914 00:43:38,440 --> 00:43:41,680 I've got the pistachio financier on the bottom of the plate. 915 00:43:41,680 --> 00:43:43,280 Sitting on top of that 916 00:43:43,280 --> 00:43:45,360 is the pistachio creme fraiche cream. 917 00:43:45,360 --> 00:43:48,400 I've got the fresh and macerated blood orange 918 00:43:48,400 --> 00:43:49,640 on top of that. 919 00:43:49,640 --> 00:43:53,040 A really nice, generous scoop of the karak tea gelato. 920 00:43:53,040 --> 00:43:54,120 And now it's time 921 00:43:54,120 --> 00:43:57,400 to start covering this dish with our tiles. 922 00:43:57,400 --> 00:43:58,880 So nervous. 923 00:43:58,880 --> 00:44:00,840 My tiles are baked. 924 00:44:00,840 --> 00:44:03,480 I'm going to brush them with a gold lustre powder 925 00:44:03,480 --> 00:44:04,720 so they're really vibrant, 926 00:44:04,720 --> 00:44:07,640 and replicate those golden tiles on the mosque. 927 00:44:07,640 --> 00:44:09,000 She gold. 928 00:44:10,520 --> 00:44:13,320 The whole concept of today's challenge 929 00:44:13,320 --> 00:44:16,280 is the visual representation of our inspiration. 930 00:44:16,280 --> 00:44:19,800 And if my dish doesn't look like the Katara Golden Mosque, 931 00:44:19,800 --> 00:44:22,600 then there's no chance I'm going to win immunity today. 932 00:44:22,600 --> 00:44:26,040 And I think I'm only going to have 20 golden tiles to use. 933 00:44:26,040 --> 00:44:28,200 I just need one... I'm just one short. 934 00:44:29,360 --> 00:44:31,760 It's OK, it's OK. 935 00:44:31,760 --> 00:44:33,640 Laura, you got to get that ice-cream on. 936 00:44:33,640 --> 00:44:35,000 You've got one minute. 937 00:44:35,000 --> 00:44:36,840 SOFIA: Come on, Laura, bring it home. 938 00:44:38,320 --> 00:44:39,640 Stay, stay, stay. 939 00:44:39,640 --> 00:44:41,800 I'm gonna try and use some gold leaf to add it to the dish, 940 00:44:41,800 --> 00:44:45,000 but this just needs to scream Gold Mosque. 941 00:44:45,000 --> 00:44:46,040 10... 942 00:44:46,040 --> 00:44:48,400 BOTH: ..nine, eight, 943 00:44:48,400 --> 00:44:51,200 seven, six, five, 944 00:44:51,200 --> 00:44:52,960 four, three, 945 00:44:52,960 --> 00:44:55,000 two, one. 946 00:44:55,000 --> 00:44:57,400 That's it, Laura. 947 00:44:57,400 --> 00:44:59,880 Time's up. We'll see you at the tasting table. 948 00:44:59,880 --> 00:45:01,560 Oh, my gosh. 949 00:45:01,560 --> 00:45:05,440 It looks fantastic. It's shimmering with gold. 950 00:45:05,440 --> 00:45:08,360 And even though it's not what I set out to do 951 00:45:08,360 --> 00:45:11,440 and have a completely covered dish with those golden tiles, 952 00:45:11,440 --> 00:45:13,320 it looks pretty goddamn special. 953 00:45:16,080 --> 00:45:17,840 Here she is. Hello. 954 00:45:17,840 --> 00:45:20,520 Shiny, shiny. (GASPS) 955 00:45:20,520 --> 00:45:22,520 Thank you. Wow! 956 00:45:24,240 --> 00:45:26,160 Wow! What an incredible effect. 957 00:45:28,000 --> 00:45:30,120 Big sigh? Yeah. 958 00:45:30,120 --> 00:45:31,760 That was huge. 959 00:45:31,760 --> 00:45:33,600 We're in a Michelin star restaurant today. 960 00:45:33,600 --> 00:45:35,920 The pressure is absolutely insane. 961 00:45:35,920 --> 00:45:37,080 Wow. 962 00:45:37,080 --> 00:45:40,720 Immunity is on the line, and I want it so bad. 963 00:45:51,800 --> 00:45:53,360 Big sigh? Yeah. 964 00:45:53,360 --> 00:45:55,280 That was huge. 965 00:45:55,280 --> 00:45:57,480 (SIGHS) 966 00:45:57,480 --> 00:45:59,320 So you were inspired by the Golden Mosque 967 00:45:59,320 --> 00:46:00,600 in the Cultural Village. 968 00:46:00,600 --> 00:46:02,200 Tell us the name of your dish? 969 00:46:02,200 --> 00:46:03,640 So this is Golden Katara. 970 00:46:03,640 --> 00:46:05,320 So we've got a pistachio financier, 971 00:46:05,320 --> 00:46:07,000 a little pistachio creme fraiche, 972 00:46:07,000 --> 00:46:09,280 blood orange, a karak tea gelato, 973 00:46:09,280 --> 00:46:11,720 and then you've got the gold tiles. 974 00:46:11,720 --> 00:46:14,040 I think the flavours are there, and it looks pretty good. 975 00:46:14,040 --> 00:46:16,440 JEAN-CHRISTOPHE: Thank you so much. We're going to taste now, Laura. 976 00:46:16,440 --> 00:46:17,720 Good. Thank you so much. Thank you. 977 00:46:17,720 --> 00:46:19,400 Thank you. Thank you so much, Laura. 978 00:46:20,640 --> 00:46:22,240 Jean-Christophe, can you do me a favour 979 00:46:22,240 --> 00:46:24,480 and pass that thing down, please? Absolutely. 980 00:46:24,480 --> 00:46:25,960 'Cause I just want to do something. 981 00:46:25,960 --> 00:46:29,200 This is as legit as it gets, right? 982 00:46:29,200 --> 00:46:33,080 Oh, yeah. It's... That's incredible. Look at that! 983 00:46:33,080 --> 00:46:34,240 That really appeals... 984 00:46:34,240 --> 00:46:36,920 'Cause she's used that texture on the silpat 985 00:46:36,920 --> 00:46:38,600 to make it look similar to the tiles. 986 00:46:38,600 --> 00:46:39,880 Yeah. Let's do it. 987 00:46:39,880 --> 00:46:42,160 Allez. Mmm. 988 00:46:44,280 --> 00:46:45,320 Wow. 989 00:46:47,920 --> 00:46:49,160 (EXCLAIMS) 990 00:46:55,280 --> 00:47:01,040 This is such an exquisite expression of everything I've tasted in Doha. 991 00:47:02,160 --> 00:47:06,080 But pared back, refined. 992 00:47:06,080 --> 00:47:09,040 Absolutely suited to this gorgeous setting. 993 00:47:09,040 --> 00:47:10,960 I loved it. 994 00:47:12,080 --> 00:47:13,520 That financier in the middle, 995 00:47:13,520 --> 00:47:16,440 which was nice and sort of chewy, squidgy, fudgy. 996 00:47:16,440 --> 00:47:18,800 And it's got that beautiful hum of cardamom, 997 00:47:18,800 --> 00:47:21,120 all those warm spices. 998 00:47:21,120 --> 00:47:24,160 But the execution of what she was inspired by 999 00:47:24,160 --> 00:47:26,160 was just, I think, flawless. 1000 00:47:27,520 --> 00:47:31,600 Like, I look around and this dessert could be on the menu 1001 00:47:31,600 --> 00:47:33,040 and you would not blink an eye. 1002 00:47:33,040 --> 00:47:34,120 Yeah. 1003 00:47:35,760 --> 00:47:41,800 For me, the beauty of the cardamom in the karak tea ice-cream or gelato 1004 00:47:41,800 --> 00:47:44,400 versus that real sharpness 1005 00:47:44,400 --> 00:47:48,280 of those slightly caramelised blood oranges, 1006 00:47:48,280 --> 00:47:50,360 and then the pistachio financier, 1007 00:47:50,360 --> 00:47:51,640 that was like... 1008 00:47:51,640 --> 00:47:53,680 That is Doha right there. Yeah. Yeah. 1009 00:47:53,680 --> 00:47:55,280 She's gone to another level 1010 00:47:55,280 --> 00:47:59,440 and now she has made our decision so tough. 1011 00:47:59,440 --> 00:48:01,360 So much harder. Yeah. 1012 00:48:01,360 --> 00:48:02,840 And this is what it's all about. 1013 00:48:04,640 --> 00:48:06,680 I mean, it is dramatic. 1014 00:48:08,880 --> 00:48:10,480 It's not a mirage. 1015 00:48:10,480 --> 00:48:14,400 It's an assemblage of Arabian treasure. 1016 00:48:19,560 --> 00:48:20,840 With a challenge like this, 1017 00:48:20,840 --> 00:48:24,560 we were expecting something extra special. 1018 00:48:26,760 --> 00:48:31,680 And what you gave us, that was absolutely unforgettable. 1019 00:48:33,240 --> 00:48:36,920 The standard of cooking today, it was exceptionally high. 1020 00:48:36,920 --> 00:48:40,000 If we could pick two winners, then our decision would be easy. 1021 00:48:42,280 --> 00:48:43,360 Laura... 1022 00:48:47,680 --> 00:48:49,160 ..and Ben. 1023 00:48:49,160 --> 00:48:51,560 ALL: Oooh! 1024 00:48:54,560 --> 00:48:57,640 Guys, your dishes... 1025 00:48:57,640 --> 00:48:59,400 ..they were unbelievable. 1026 00:49:00,880 --> 00:49:04,760 Both of you should be so proud of what you put up today, 1027 00:49:04,760 --> 00:49:05,960 but one of your dishes, 1028 00:49:05,960 --> 00:49:09,080 it ticked all our boxes. 1029 00:49:09,080 --> 00:49:11,920 It embodied the depth of this city, 1030 00:49:11,920 --> 00:49:15,320 the sophistication of this restaurant, 1031 00:49:15,320 --> 00:49:18,960 and the skills of a MasterChef veteran 1032 00:49:18,960 --> 00:49:20,720 who is back to win. 1033 00:49:24,800 --> 00:49:26,040 It was made by... 1034 00:49:29,320 --> 00:49:30,360 ..Ben. 1035 00:49:30,360 --> 00:49:32,720 (CHEERING AND APPLAUSE) 1036 00:49:32,720 --> 00:49:33,960 Well done! 1037 00:49:33,960 --> 00:49:37,680 Well done. Good job. 1038 00:49:37,680 --> 00:49:38,880 (SPEAKS INDISTINCTLY) 1039 00:49:40,000 --> 00:49:41,400 CALLUM: Congratulations, mate. 1040 00:49:45,640 --> 00:49:47,000 ANNOUNCER: Tomorrow night... 1041 00:49:47,000 --> 00:49:49,960 SOFIA: Bring us a business class-worthy dish 1042 00:49:49,960 --> 00:49:54,280 to win a business class seat for the flight home. 1043 00:49:54,280 --> 00:49:57,680 ..the stakes are sky-high... 1044 00:49:57,680 --> 00:49:59,800 DEPINDER: I would love to win this immunity 1045 00:49:59,800 --> 00:50:02,560 And it would be amazing to fly business class back home. 1046 00:50:02,560 --> 00:50:07,680 ..for their last chance at immunity in Doha. 1047 00:50:07,680 --> 00:50:08,800 You do realise 1048 00:50:08,800 --> 00:50:10,760 that whoever doesn't win this challenge 1049 00:50:10,760 --> 00:50:13,840 is going into a cook with only four people in it, 1050 00:50:13,840 --> 00:50:16,720 which means we're going to lose one of the girls. 1051 00:50:16,720 --> 00:50:18,960 SARAH: I'm so stressed, I don't know what to do. 1052 00:50:18,960 --> 00:50:20,960 Captions by Red Bee Media 1053 00:50:21,305 --> 00:51:21,175