Best Indian Dishes for World Hindi Day | MasterChef Australia

00:56:44
https://www.youtube.com/watch?v=NAToUi_TqRo

Résumé

TLDRThis cooking competition highlights contestants as they prepare various Indian-inspired dishes under time constraints. Emotional connections to food are emphasized as contestants strive to impress renowned judges like Marco. Key dishes include pepper lemon cream chicken, South Indian fish curry, lamb curry, and pumpkin cheesecake, showcasing traditional techniques interwoven with personal stories. Judges offer constructive feedback based on flavor, presentation, and the dishes' significance to the contestants, creating a dramatic atmosphere filled with passion and culinary expertise.

A retenir

  • 👩‍🍳 Contestants create personal dishes inspired by Indian heritage.
  • 💖 Emotional connections to food enhance the competition experience.
  • 🍽️ Judges critically assess each dish based on taste and presentation.
  • ⏳ Time constraints create pressure for contestants.
  • 🌶️ The significance of spices is highlighted in Indian cooking.
  • 🎉 Personal stories impact the cooking process.
  • 👨‍🍳 Unique elements in dishes showcase innovation under pressure.
  • 📝 Feedback from judges plays a vital role in contestants' improvement.
  • 🤔 Balancing flavors is crucial for success in the competition.
  • 🙌 Cooking is depicted as both a skill and a form of therapy.

Chronologie

  • 00:00:00 - 00:05:00

    The narrator prepares a special dish, pepper lemon cream chicken with flaky paratha and potato crisp, hoping to impress chef Marco. She expresses her admiration for him and recalls her love for cooking, showing excitement about the opportunity to serve him her dish.

  • 00:05:00 - 00:10:00

    Marco tastes the narrator's dish and praises its balance of flavors with the chicken fat and black pepper, noting it smells delicious. The narrator feels her cooking journey completed as she successfully presents her food to Marco and receives enthusiastic approval. Acknowledgement of simplicity and comfort in cooking is highlighted.

  • 00:10:00 - 00:15:00

    The focus shifts to another contestant, Tessa, who shares her decision to prepare a South Indian fish curry, insisting on its saucy nature. She emphasizes knowing the flavors well from her travels in India and prepares to showcase her skills in the limited time available.

  • 00:15:00 - 00:20:00

    Tessa faces challenges with time management, struggling to prepare all the elements of her dish under pressure. Despite her frantic pace, she aims to present a dish that tightens up her standing in the competition, working to ensure that her fish is cooked properly amidst the chaos.

  • 00:20:00 - 00:25:00

    As the clock runs out, Tessa is stressed over completing her dish on time. Despite multitasking and the pressure of competition, she efficiently gets her South Indian fish curry prepared and presents it with a sense of smart thinking on how to ensure it travels well to the judges.

  • 00:25:00 - 00:30:00

    The judges taste Tessa's fish curry and note the aroma, commenting on its potential to be delicious despite minor critiques about the cooking time of the curry. They appreciate the use of spices and fresh ingredients, gathering that the dish fulfills its intention but could benefit from a longer cooking process.

  • 00:30:00 - 00:35:00

    Another contestant, Jamie, decides to make crispy soft-shell crab with tomato curry sauce, a risky choice given their inexperience with crab. Jamie expresses determination to prove their skills and allows a level of creativity despite the foreseeable challenges.

  • 00:35:00 - 00:40:00

    Tricky elements arise in the preparation of both contestants' dishes, showing the contrast in their experience with Indian flavors and ingredients. Competitors are aware of the risks of choosing unfamiliar proteins, which might lead to elimination. Jamie articulates a desire to impress, knowing the balance of flavors is crucial.

  • 00:40:00 - 00:45:00

    As plating time approaches, competitors refine their dishes, balancing flavors and textures to meet the judges' expectations. Each contestant faces doubts, but they push through the final moments, hoping the time spent prepping pays off. Buffet-style plate presentation is also a concern.

  • 00:45:00 - 00:50:00

    Time constraints lead to frantic actions by participants, filled with tension as they strive to balance the flavors of their dishes. The countdown commences, every second counts as they scramble to showcase their culinary prowess under pressure.

  • 00:50:00 - 00:56:44

    With 30 seconds left, both dishes are presented for tasting. The competitors are nervous, with anticipation for feedback. Judges conduct a thorough tasting, noting the excellent cooking techniques and flavor profiles that embody Indian cuisine.

Afficher plus

Carte mentale

Vidéo Q&R

  • What dishes are featured in the competition?

    Dishes featured include pepper lemon cream chicken, South Indian fish curry, lamb curry, and pumpkin cheesecake.

  • What is the significance of the dishes to the contestants?

    Many contestants connect their dishes to personal stories or cultural heritage, using them to express love or to reminisce about their roots.

  • Who is Marco in the context of this segment?

    Marco is a respected culinary figure for whom some contestants aspire to impress with their cooking.

  • What challenges do contestants face during the competition?

    Contestants face the pressure of time management, cooking precision, and the challenge of impressing judges with their flavors and presentation.

  • How do judges evaluate the dishes?

    Judges assess based on taste, presentation, seasoning, and the emotional connection of the chef to their dish.

  • What emotional elements are highlighted in the competition?

    Contestants share personal aspirations and the significance behind their dishes, emphasizing the love and effort put into their cooking.

  • What role does feedback from the judges play?

    Feedback helps contestants understand strengths and weaknesses in their cooking, guiding improvements in future challenges.

  • Are there any specific cooking techniques emphasized?

    Techniques such as balancing flavors, cooking seafood, and managing cooking temperatures are crucial.

  • What are some common ingredients mentioned?

    Common ingredients include spices typical of Indian cuisine, chicken, seafood, pumpkin, and various herbs.

  • What impact does cooking under pressure have on contestants?

    Cooking under pressure affects their stress levels and decision-making, sometimes leading to innovative or unexpected results.

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  • 00:00:03
    today I'll be making pepper lemon cream
  • 00:00:06
    chicken with the flaky paraa and potato
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    crisp getting my food tasting by Marco
  • 00:00:13
    will one of my dreams I've always told
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    my husband that I really want to present
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    Marco with the fiercely Indian curry
  • 00:00:21
    which has lots of love just made for him
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    looks good may it smells good really
  • 00:00:26
    good so I hope Marco taste my DH I cross
  • 00:00:31
    my fingers and my
  • 00:00:32
    [Music]
  • 00:00:39
    [Music]
  • 00:00:44
    toes oh my
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    God the legend is there in front of my
  • 00:00:49
    eyes you understand spices very well my
  • 00:00:53
    dad to there's a very gentle
  • 00:00:56
    warmth really clever thank you is
  • 00:01:00
    personality it melts you he's like a
  • 00:01:03
    coconut that he's hard from outside but
  • 00:01:06
    inside he's really a soft and a very
  • 00:01:09
    beautiful person you know what Mar I
  • 00:01:12
    love you a lot I love you
  • 00:01:15
    too I was like oh my God my love story
  • 00:01:18
    is
  • 00:01:20
    complete for an ordinary person like me
  • 00:01:22
    who gets a chance to cook for Marco
  • 00:01:25
    that's a big achievement and getting it
  • 00:01:29
    tasted O is a double achievement for
  • 00:01:33
    me wow like the look of it what is it
  • 00:01:37
    cream pepper chicken with flaky paraa
  • 00:01:40
    and potato
  • 00:01:41
    crisps this is a very simple dish but
  • 00:01:44
    this is quite close to my heart why I
  • 00:01:47
    always do this dish when I'm not having
  • 00:01:50
    a good day or something and it's easy
  • 00:01:53
    and it's flavorful and it's full of fat
  • 00:01:55
    so I like
  • 00:01:57
    it I like the a of dish you make for
  • 00:02:00
    yourself when you're not having a great
  • 00:02:01
    day that's that's beautiful should we
  • 00:02:03
    taste it
  • 00:02:12
    [Music]
  • 00:02:34
    nidy in 35 years I've been in this
  • 00:02:39
    industry I've never seen a dish look
  • 00:02:42
    like
  • 00:02:44
    that tastes so
  • 00:02:46
    good it's delicious the combination of
  • 00:02:49
    chicken fat and that black pepper which
  • 00:02:53
    is beautifully balanced and that little
  • 00:02:55
    squeeze of lemon
  • 00:02:57
    Sensational the crisps a little bit of
  • 00:03:01
    Sal well done thank you it it nailed the
  • 00:03:06
    brief and the brief was Simplicity tasty
  • 00:03:10
    yummy that's what more can we
  • 00:03:13
    say definitely have to have a run after
  • 00:03:15
    that that's for sure good stuff
  • 00:03:18
    [Applause]
  • 00:03:20
    what cooking for a legend not everybody
  • 00:03:24
    gets a chance good
  • 00:03:26
    job only I can say that must bad
  • 00:03:29
    something too good in
  • 00:03:33
    life I'm doing Curry today because I eat
  • 00:03:36
    Curry all the time it's my goto takeaway
  • 00:03:39
    um so I have to cook it today I've been
  • 00:03:40
    to India I know the flavors well I just
  • 00:03:43
    have to go with my instinct doing really
  • 00:03:45
    well
  • 00:03:47
    Tessa I've chosen this curry in
  • 00:03:49
    particular because I just think it's a
  • 00:03:52
    saucy dish it's not going to sort of dry
  • 00:03:57
    out Tessa yes hello
  • 00:04:00
    you got a big old Snapper sitting there
  • 00:04:02
    fish curry yeah so the dish that I'm
  • 00:04:03
    doing um is a South Indian fish curry
  • 00:04:06
    with some lcha paraa it's kind of like
  • 00:04:08
    an Indian Roy some coriander Chutney and
  • 00:04:11
    some
  • 00:04:12
    rice wow yeah you going to make it I
  • 00:04:16
    bloody hope
  • 00:04:19
    so I'm going to attempt to do four
  • 00:04:22
    elements in the 70 minutes which is
  • 00:04:24
    pushing it time's going
  • 00:04:27
    quick but you know what I'm fighting my
  • 00:04:30
    place in the competition and I want to
  • 00:04:32
    show them that I'm willing to fight to
  • 00:04:34
    be here you know I don't want to give up
  • 00:04:35
    my position that
  • 00:04:39
    easily my base for my Curry is cooking
  • 00:04:43
    I'm now working on the lcha paraa which
  • 00:04:45
    is a flatbread but there's still a lot
  • 00:04:49
    to do I still have to fill it up the
  • 00:04:51
    fish and I need to make my
  • 00:04:53
    Chutney just under 15 minutes to go this
  • 00:04:57
    Curry is coming along nicely
  • 00:05:00
    but I really need to get a move on with
  • 00:05:02
    breaking down the
  • 00:05:04
    [Music]
  • 00:05:06
    Snapper watch yourself Tessa watch
  • 00:05:10
    yourself I'm feeling the pressure you
  • 00:05:13
    know something that I would usually do
  • 00:05:15
    quite easily is just becoming this
  • 00:05:17
    Mammoth task and I'm I'm starting to
  • 00:05:19
    sort of get a little bit
  • 00:05:22
    frantic you're right you're right why
  • 00:05:23
    can't I just get through this side so I
  • 00:05:26
    just need to take a breath and get this
  • 00:05:29
    fill it off neatly and
  • 00:05:31
    nicely no it's almost
  • 00:05:34
    through
  • 00:05:37
    almost that little dorsal yeah yeah
  • 00:05:40
    that's the way that's the
  • 00:05:41
    way good
  • 00:05:45
    job I don't have time to get this
  • 00:05:47
    Chutney done I I'm just going to drop
  • 00:05:51
    it I really need to cook this fish as
  • 00:05:53
    soon as
  • 00:05:54
    possible it needs 4 minutes to
  • 00:05:57
    cook right now all I'm thinking thinking
  • 00:05:59
    is that I need to take Mel's Curry out
  • 00:06:01
    slightly earlier and hopefully that
  • 00:06:05
    residual heat will continue cooking it
  • 00:06:07
    and then it will be perfect by the time
  • 00:06:08
    Mel gets
  • 00:06:09
    [Music]
  • 00:06:12
    it okay Tessa Southeast Indian fish
  • 00:06:15
    curry with laa parata for my South
  • 00:06:18
    Indian fish curry I took Melissa's fish
  • 00:06:20
    out earlier than jock and
  • 00:06:24
    Andy I'm hoping and praying at this
  • 00:06:26
    stage that they're both cooked perfectly
  • 00:06:32
    a lovely flaky
  • 00:06:36
    [Music]
  • 00:06:39
    Pata that fish looks pretty
  • 00:06:45
    [Music]
  • 00:06:46
    perfect smart girl Tessa she's really
  • 00:06:48
    thought about how this dish will
  • 00:06:51
    travel strong
  • 00:06:54
    [Music]
  • 00:06:56
    dish t
  • 00:07:01
    what's the whole dish South Indian fish
  • 00:07:04
    curry with a lcha paraa and just some
  • 00:07:08
    basmati
  • 00:07:10
    rice can we
  • 00:07:12
    think well there's a huge Aroma wafting
  • 00:07:15
    off that Curry um it's just making me
  • 00:07:18
    want to eat
  • 00:07:19
    it here's a question when you order te
  • 00:07:23
    do you in front of Telly or do you sit
  • 00:07:24
    at the dining room
  • 00:07:26
    table Telly TV yeah you be a TV man for
  • 00:07:31
    sure yeah the trouble is is that I order
  • 00:07:34
    so much it ends up on the dining room
  • 00:07:36
    table and then like a
  • 00:07:49
    buffet you know for me that wants
  • 00:07:51
    another 20 minutes in the pan the flavor
  • 00:07:54
    is on its way to being delicious um I
  • 00:07:58
    would have enjoyed that far more if if
  • 00:08:00
    the curry part of it had been in the pan
  • 00:08:02
    for
  • 00:08:03
    longer and I didn't not enjoy it I just
  • 00:08:06
    would have I can see where it was gone
  • 00:08:08
    and it hasn't reached that potential if
  • 00:08:10
    I got that in a takeaway box I'd be
  • 00:08:12
    happy I mean I love the big poer mustard
  • 00:08:16
    seas and Curry leaf that you get I like
  • 00:08:18
    the kind of sourness of those tomatoes
  • 00:08:20
    that they haven't been allowed to go
  • 00:08:22
    quite sweet one huge props I You' heard
  • 00:08:25
    you couldn't cook that fish any better
  • 00:08:27
    the fish is perfect and not not easy to
  • 00:08:30
    [Music]
  • 00:08:32
    do make sure you dob those muscles
  • 00:08:35
    yeah Jamie knows everything about Indian
  • 00:08:38
    food cuz he's been there did you get
  • 00:08:40
    Curry leaves Jamie I couldn't see any I
  • 00:08:43
    would like some though I got to go back
  • 00:08:44
    in yeah the fact that I don't know a lot
  • 00:08:47
    about Indian food is a disadvantage but
  • 00:08:49
    I know that I want to serve a curry base
  • 00:08:52
    and a nice P of crispy crab on top of it
  • 00:08:55
    Indian food is all about flavor and
  • 00:08:58
    different layers so I'm trying to
  • 00:09:00
    achieve that by really sweating down my
  • 00:09:02
    onions and garlic and getting them
  • 00:09:04
    really nice and caramelized and burning
  • 00:09:06
    my tomatoes to get that sweet charie
  • 00:09:08
    flavor into the sauce as well a crucial
  • 00:09:11
    cook off with Laura beckons you got 15
  • 00:09:14
    minutes left come on guys
  • 00:09:20
    come at this stage they're both
  • 00:09:22
    traveling really well I think watching
  • 00:09:24
    how slow I was through my CL they know
  • 00:09:26
    to hammer and go from the start
  • 00:09:28
    otherwise it'll fall apart like a for me
  • 00:09:30
    all right milia what are you cooking
  • 00:09:32
    crispy soft shell crab with a tomato
  • 00:09:34
    based curry sauce you cook with soft sh
  • 00:09:36
    crab before I've never cooked with soft
  • 00:09:37
    shell crab oh have you ever prepared a
  • 00:09:40
    soft shell crab
  • 00:09:43
    nope why why go with something you never
  • 00:09:45
    cooked before if you put up a dish and
  • 00:09:47
    you haven't prepped the soft shell crab
  • 00:09:49
    you've kind of guaranteed yourself that
  • 00:09:50
    elimination end of the week choosing a
  • 00:09:52
    protein I've never cooked before is a
  • 00:09:54
    huge risk but I want to push myself and
  • 00:09:56
    show the judges that I deserve that spot
  • 00:09:58
    in the semi final if I was going
  • 00:10:01
    traditional Indian I would go more for
  • 00:10:03
    muscles I mean they're a lot easier to
  • 00:10:05
    cook I think soft shell crab is a bit
  • 00:10:07
    risky do they have gills M no oh they do
  • 00:10:11
    have gills they do yeah yeah take them
  • 00:10:13
    off what is she doing there's a
  • 00:10:15
    semi-final spot on the line and this is
  • 00:10:17
    not the time to be taking that kind of
  • 00:10:19
    risk I'm a little bit concerned ailia
  • 00:10:22
    doesn't know anything about
  • 00:10:25
    it guys you got 10 minutes yeah thank
  • 00:10:28
    you Indians it's not everybody's cup of
  • 00:10:30
    tea and it's quite clear that the two
  • 00:10:33
    styles of dishes that myself and a are
  • 00:10:35
    making are complete opposite ends of the
  • 00:10:37
    spectrum how is it it's getting there is
  • 00:10:40
    it what you what have you got to adjust
  • 00:10:43
    um it work in progress isn't it it needs
  • 00:10:45
    a little bit more
  • 00:10:46
    sweetness what are you going to put in
  • 00:10:48
    there from a sweetness perspective I'm
  • 00:10:50
    going to be toasting off some cinnamon
  • 00:10:52
    um and some mustard SC and Curry leaves
  • 00:10:53
    and that'll go over the top to turn go
  • 00:10:55
    through at the end after I do these I've
  • 00:10:58
    had a walk on for about 5 minutes
  • 00:10:59
    getting it smoking
  • 00:11:01
    hot wo I want that fire to flavor the
  • 00:11:06
    muscles it's that little extra flavor
  • 00:11:07
    that's going to add something to the
  • 00:11:09
    dish you have 5 minutes on the clock and
  • 00:11:12
    you want to be asking yourself what
  • 00:11:14
    little extra thing can I do with that
  • 00:11:16
    time that will make the difference come
  • 00:11:18
    on come on let's
  • 00:11:22
    gos I'm J half an hour Cooks go so fast
  • 00:11:26
    I need to cook my crab I need to finish
  • 00:11:28
    my sauce 5 minutes is pushing it tastes
  • 00:11:32
    good bit salty my sauce is too salty but
  • 00:11:36
    I still need to adjust it with cream and
  • 00:11:38
    lemon and some yogurt and I just hope
  • 00:11:40
    that's going to balance out when I do
  • 00:11:42
    that got lots of stuff on
  • 00:11:44
    [Music]
  • 00:11:51
    it you need to be asking yourself right
  • 00:11:54
    now have you done enough 2 minutes to go
  • 00:11:58
    come on come on
  • 00:12:03
    guys you going to pass your sauce no
  • 00:12:06
    going to leave the
  • 00:12:07
    chunky I don't want that from up here
  • 00:12:10
    both dishes look absolutely incredible
  • 00:12:12
    this is way too close to call 30 seconds
  • 00:12:15
    to go come
  • 00:12:18
    [Music]
  • 00:12:23
    on hurry hurry got 10 seconds left 9 8 7
  • 00:12:29
    6 5 4 3 2 1 that's it hands off tick
  • 00:12:37
    hold on
  • 00:12:40
    guys feeling good put up a tasty dish in
  • 00:12:43
    half an hour that's what I wanted to do
  • 00:12:44
    happy days just good seafood in a nice
  • 00:12:47
    Curry it's nothing better sometimes what
  • 00:12:50
    our meals thank you clever C good soft
  • 00:12:53
    shell crab's yum yeah it is it's good
  • 00:12:56
    I'd love to get through to the final um
  • 00:12:57
    Jam's dish looks really nice as well
  • 00:12:59
    though so we'll see we'll just have to
  • 00:13:05
    wait it's going to be a cracking tasting
  • 00:13:08
    two very different looking dishes Amelia
  • 00:13:11
    you're first up I'm so nervous for this
  • 00:13:14
    tasting I've taken a huge risk and I
  • 00:13:16
    really hope it pays off for
  • 00:13:19
    me soft shell crab with a roasted tomato
  • 00:13:21
    curry sauce
  • 00:13:25
    [Music]
  • 00:13:35
    [Music]
  • 00:13:58
    sh
  • 00:14:00
    it's aggressively forward in
  • 00:14:03
    salt but because you've roasted those
  • 00:14:05
    tomatoes and you've got that complexity
  • 00:14:07
    intensity of that kind of sweet acidity
  • 00:14:11
    you get from Tomatoes it pulls it back
  • 00:14:13
    into line and in terms of flavors you
  • 00:14:16
    know that little bit of yogurt adds some
  • 00:14:18
    more
  • 00:14:19
    sourness and in terms of spices well
  • 00:14:21
    balanced not too
  • 00:14:23
    hot I love the fact that you've never
  • 00:14:25
    ever prepared or cooked soft shell crab
  • 00:14:28
    and you're in ition LED you to clean and
  • 00:14:32
    prepare that crab brilliantly for me
  • 00:14:35
    what tempers it is the crunch of the
  • 00:14:36
    crab it's lovely it's very mild it's
  • 00:14:39
    very delicate and crunch does wonderful
  • 00:14:41
    things to the whole eating process thank
  • 00:14:45
    you hold
  • 00:14:52
    on jamy come on in
  • 00:15:00
    you went straight in grabbed the muscles
  • 00:15:01
    I think you knew exactly what you were
  • 00:15:02
    going to do yeah half hour goes faster
  • 00:15:05
    doesn't it half an hour does go fast
  • 00:15:07
    what's the dish muscles with the South
  • 00:15:10
    Indian curry sauce
  • 00:15:20
    [Music]
  • 00:15:31
    nicely cooked really nicely
  • 00:15:35
    [Music]
  • 00:15:38
    cooked are you sweating is that
  • 00:15:44
    chili that's a difficult one now isn't
  • 00:15:47
    it I like the fact that you brought some
  • 00:15:50
    smoke to the dish which is fantastic I
  • 00:15:53
    like the use of Curry leaves I love the
  • 00:15:56
    cooking of the muscles and you've done
  • 00:15:58
    those perfectly
  • 00:16:00
    certainly when I go in for my first
  • 00:16:02
    Spoonful I go ooh little harsh but then
  • 00:16:05
    actually as you have more spoonfuls you
  • 00:16:07
    find a little surprises little seed you
  • 00:16:09
    know that you pop that you get some
  • 00:16:10
    fragrance from little tingle on the lips
  • 00:16:12
    little kick in the back of the throat
  • 00:16:14
    and that's for me the fascination with
  • 00:16:16
    Indian food I love that so it is
  • 00:16:18
    delicious Sashi yeah man are you sure
  • 00:16:21
    you don't want to put any chocolate in
  • 00:16:23
    that I'm putting a lots of chocolate in
  • 00:16:25
    this today hips and hips Rasam is a very
  • 00:16:28
    traditional South Indian dish but I'm
  • 00:16:31
    trying to put my spin by making it a bit
  • 00:16:33
    refined Grill fennel and fish I think
  • 00:16:37
    will go very well together and I'm
  • 00:16:39
    adding some cherry tomatoes to the rasa
  • 00:16:41
    so that it gives an additional freshness
  • 00:16:43
    to the dish now I start to season my
  • 00:16:46
    fish and put it in the pan to
  • 00:16:48
    cook I need to keep an eye on the fish
  • 00:16:51
    that fish is the hero of the dish it
  • 00:16:54
    needs to be cooked perfectly hopefully
  • 00:16:56
    when I assemble the whole dish it comes
  • 00:16:59
    out well the but looks very good I happy
  • 00:17:02
    with the way it's
  • 00:17:04
    cooked maybe not I'm not convinced that
  • 00:17:07
    the fish is cooked
  • 00:17:10
    100% so I put it back in the pan for 45
  • 00:17:13
    seconds and now I'm convince is cooked
  • 00:17:16
    perfectly I need to start plating up I
  • 00:17:19
    strain the rustom broth into a jug I put
  • 00:17:23
    a barandi on the center two Grill
  • 00:17:25
    fennels over and around the fish slice
  • 00:17:28
    up one cherry tomato two half round of
  • 00:17:32
    fish hopefully my flavors be good enough
  • 00:17:35
    for the
  • 00:17:36
    [Music]
  • 00:17:38
    judges I'm proud of what I've done today
  • 00:17:41
    it looks exactly what I've pictured in
  • 00:17:43
    my mind hopefully it has a very good
  • 00:17:46
    balance of flavors and textures what's
  • 00:17:50
    the dish pen fried barandi with grilled
  • 00:17:53
    fenel and Rasam and I also have some
  • 00:17:56
    crispy skin barandi
  • 00:17:59
    and the summary elements summer it
  • 00:18:01
    reminds me of Singapore very hot Rasam
  • 00:18:04
    is part of our daily diet beautiful love
  • 00:18:08
    it get up here and sauce let's
  • 00:18:09
    [Music]
  • 00:18:16
    taste what do you reckon smells
  • 00:18:19
    wonderful
  • 00:18:22
    yeah cook beautifully sashy really
  • 00:18:25
    beautifully well
  • 00:18:27
    done wow wow that that's nicely cooked
  • 00:18:30
    look at that it's gorgeous it's pretty
  • 00:18:32
    special
  • 00:18:39
    [Music]
  • 00:19:01
    it's a beautiful dish fish cooked really
  • 00:19:04
    well love that crispy sort of salty skin
  • 00:19:07
    that broth is yum thank you this is a
  • 00:19:11
    summer dish makes me
  • 00:19:13
    happy you all right yeah I love it I
  • 00:19:16
    love it I mean I know what the
  • 00:19:17
    traditional dish is but I like it in
  • 00:19:19
    your version I like the fen I like the
  • 00:19:20
    tomatoes it's delicious I like the
  • 00:19:22
    crispy skin I like the fact that that
  • 00:19:24
    gorgeous sauce is championing that piece
  • 00:19:26
    of fundi it's lovely yeah what I love
  • 00:19:28
    you've taken classic Mediterranean
  • 00:19:31
    summer dish of fish grilled fennel
  • 00:19:34
    Tomatoes textbook flavors of the south
  • 00:19:37
    of France and you've combined it with
  • 00:19:39
    this lovely South Indian Rasam and the
  • 00:19:43
    clever part of it is adding those peeled
  • 00:19:46
    tomatoes and grilled fennel cuz they add
  • 00:19:49
    some more freshness and pull down the
  • 00:19:52
    heat and the intensity of the Rasin so
  • 00:19:54
    sashy really
  • 00:19:56
    good as you were saying it I'm going oh
  • 00:19:58
    you're right you're absolutely right oh
  • 00:20:00
    yeah you're right delicious well that s
  • 00:20:03
    great
  • 00:20:04
    [Applause]
  • 00:20:08
    job so this is what it looks like after
  • 00:20:11
    it's come off the bench and you've
  • 00:20:13
    rolled it up mhm ready for
  • 00:20:16
    service look at that oh my God that's
  • 00:20:18
    amazing it's shiny it's
  • 00:20:20
    beautiful so there'd be two ribbons on
  • 00:20:23
    each dish okay and then we C that with
  • 00:20:26
    some coconut sauce and basila push
  • 00:20:28
    tomato in chili oil this dish consists
  • 00:20:32
    of chickpea flour pasta a very delicate
  • 00:20:35
    coconut sauce there's a bush tomato and
  • 00:20:38
    chili oil and basil oil after tasting
  • 00:20:41
    that dish earlier on I know these
  • 00:20:43
    elements are going to be really tricky
  • 00:20:47
    so this is going to be a really
  • 00:20:49
    difficult
  • 00:20:53
    cook this is bloody scary man
  • 00:20:58
    [Music]
  • 00:21:01
    oh my god oh yes
  • 00:21:04
    [Applause]
  • 00:21:08
    po I'm spreading the mixture onto the
  • 00:21:10
    bench and it's looking fabulous it's
  • 00:21:12
    setting I'm really confident that it's a
  • 00:21:14
    great texture and it's not too thick or
  • 00:21:18
    too thin can't go over it again yeah
  • 00:21:21
    it's like you get one shot you got one
  • 00:21:22
    shot okay got
  • 00:21:25
    it po spreads out her passo on the bench
  • 00:21:29
    come on let's go and it looks fantastic
  • 00:21:31
    beautiful silky and about the right
  • 00:21:34
    [Music]
  • 00:21:36
    thickness why is everything so
  • 00:21:39
    hard I'm a disaster Zone PA you happy
  • 00:21:43
    yeah I'm happy I'm happy you happy yeah
  • 00:21:44
    yeah yeah my pasta is sitting on the
  • 00:21:46
    bench I've got my oils into the bottles
  • 00:21:49
    so it's ready to Plate up in front of
  • 00:21:50
    the judges and I'm on to my coconut
  • 00:21:53
    sauce the coconut sauce is so beautiful
  • 00:21:57
    it is one of the most balanced things I
  • 00:21:58
    think I've ever tasted in my
  • 00:22:00
    life oh oh yeah they're popping oh my
  • 00:22:03
    God yeah they're literally popping Popp
  • 00:22:05
    It Like It's Hot 15 minutes to go 15
  • 00:22:08
    minutes yeah that coconut sauce is now
  • 00:22:11
    ready and then now I have to cut and
  • 00:22:13
    roll up my
  • 00:22:14
    pasta all right come on
  • 00:22:17
    [Applause]
  • 00:22:26
    p holde on P
  • 00:22:30
    wow it's rolling beautifully and it's
  • 00:22:33
    coming off the bench just as I wanted it
  • 00:22:35
    to and it feels
  • 00:22:39
    amazing taste tests are definitely not
  • 00:22:42
    my thing but maybe pressure tester who
  • 00:22:54
    knows thank you po we taste thank you
  • 00:22:57
    thank you thank you thank you
  • 00:22:59
    po
  • 00:23:01
    wow I think in terms of looks it looks
  • 00:23:04
    fantastic yeah that pasture it's sort of
  • 00:23:06
    got that nice glossy nature to it it
  • 00:23:09
    does look pretty beautiful I'd love to
  • 00:23:12
    taste it all right
  • 00:23:20
    [Music]
  • 00:23:28
    [Music]
  • 00:23:36
    [Music]
  • 00:23:46
    [Music]
  • 00:23:57
    from a flavor perspective uh I think
  • 00:23:59
    it's pretty close to yours the pasta not
  • 00:24:03
    pasta is beautifully silky it melts the
  • 00:24:06
    Earth the same way as yours did um it's
  • 00:24:09
    beautiful yeah I think the texture of
  • 00:24:11
    the pasta is spot on the thickness is
  • 00:24:15
    beautiful the sauce is delicious and the
  • 00:24:18
    oils they nice and bright I thought in
  • 00:24:21
    terms of the balance of flavor as soon
  • 00:24:23
    as the plate hits the table you can
  • 00:24:25
    smell the elements of lime the coconut
  • 00:24:27
    the ginger
  • 00:24:29
    um and to me that was quite faithful to
  • 00:24:31
    how I felt when I consumed the dis for
  • 00:24:33
    the first time I don't want to put you
  • 00:24:35
    on the spot here but I'm going to in
  • 00:24:37
    terms of the
  • 00:24:39
    pasta would you send that absolutely I
  • 00:24:43
    would send that this would fly in my
  • 00:24:45
    kitchen yeah that's like the ultimate
  • 00:24:47
    compliment isn't it so I agree think
  • 00:24:49
    she's done a cracking
  • 00:24:51
    job I'm doing a pumpkin cheesecake with
  • 00:24:54
    chai spice we're adding pumpkin on top
  • 00:24:57
    of the cheese cake and then we're going
  • 00:24:59
    to do some chips with the skin and we're
  • 00:25:02
    going to Salt those just for a Savory
  • 00:25:04
    element I feel like we're hitting the
  • 00:25:06
    brief it is classic flavor putting
  • 00:25:08
    pumpkin in dessert but we've just got to
  • 00:25:11
    limit the sweetness just so we get
  • 00:25:14
    saving not I've got my cheesecake still
  • 00:25:17
    in the freezer I've been dreading this
  • 00:25:19
    moment I have to check if these
  • 00:25:21
    cheesecakes are
  • 00:25:23
    set the cheesecake looks set it looks
  • 00:25:26
    like good consistency so I'm happy with
  • 00:25:28
    that we've got the pumpkin on top so
  • 00:25:31
    just to amp up the flavor we're going to
  • 00:25:33
    put a little bit of chai just through
  • 00:25:35
    some muzen cloth just so it's lightly
  • 00:25:39
    sprinkled I'm really proud of my dessert
  • 00:25:42
    today there's definitely Savory notes
  • 00:25:45
    there the saltiness of the chips and
  • 00:25:48
    it's something I haven't seen on a
  • 00:25:50
    restaurant menu
  • 00:25:56
    before so we got red team second dessert
  • 00:25:59
    here the chai spice pumpkin and white
  • 00:26:01
    chocolate
  • 00:26:03
    cheesecake I like the look of this yeah
  • 00:26:05
    how pretty it's really bright and you
  • 00:26:07
    can smell the chai spices even though
  • 00:26:09
    you don't even you know it's like boom
  • 00:26:10
    straight there so just the dish makes
  • 00:26:13
    sense well I love the fact they've used
  • 00:26:15
    pumpkin I mean you know we've seen
  • 00:26:16
    pumpkin in desserts before but I love
  • 00:26:18
    the crispy is that pumpkin pumpkin yeah
  • 00:26:20
    pumpkin it's great kind it's salty you
  • 00:26:23
    know
  • 00:26:25
    [Music]
  • 00:26:36
    [Music]
  • 00:26:42
    I don't know what you guys think but I
  • 00:26:43
    like it I think it's really good the
  • 00:26:45
    cheesecake is most definitely cheesecake
  • 00:26:48
    and I like the way the the chai spices
  • 00:26:50
    and particularly the salt plays into
  • 00:26:52
    that dessert the whole way through I
  • 00:26:54
    think it's in a number of elements so
  • 00:26:56
    even though you're eating dessert you're
  • 00:26:57
    reminded constantly that you've got
  • 00:26:59
    those Savory notes those toasty Savory
  • 00:27:01
    notes of the of the crumb of the pumpkin
  • 00:27:03
    of the seeds you know all the way
  • 00:27:06
    through as you eat it I think they met
  • 00:27:07
    the brief that savory element to it got
  • 00:27:09
    a nice chai flavor there coming through
  • 00:27:11
    cheesecake's nice and nice quite
  • 00:27:13
    delicate nice nice and refreshing the
  • 00:27:15
    real B that you've got when you're
  • 00:27:16
    trying to make a a Savory dessert is
  • 00:27:18
    telling people it's definitely dessert
  • 00:27:20
    with all those salty flavors hitting you
  • 00:27:22
    because there's lots of saut there's
  • 00:27:23
    lots of spies coming through and then
  • 00:27:25
    when you taste the the texture of the
  • 00:27:27
    cheesec CRP the biscuit underneath you
  • 00:27:28
    go oh it's definitely a dessert cuz that
  • 00:27:30
    that's a dessert I've had a thousand
  • 00:27:31
    times before so I think that's a real
  • 00:27:33
    real success it's warm reassuring in
  • 00:27:36
    terms of texture but gee they they've
  • 00:27:38
    absolutely given us saltiness and
  • 00:27:40
    savoriness all through the dish if you
  • 00:27:41
    want to make a Savory dessert this is
  • 00:27:43
    exactly the way to go I think that's a a
  • 00:27:45
    real a real success across the
  • 00:27:49
    board I got another eight more to go
  • 00:27:51
    I've never cut so many chicken in my
  • 00:27:53
    life for the main I'm going to make a
  • 00:27:56
    nice South Indian curry for 750 with
  • 00:27:59
    some rice and Rita it's called madur
  • 00:28:02
    chicken curry is uh a district in uh
  • 00:28:06
    South India where my grandparents came
  • 00:28:08
    from so I'm trying to replicate that
  • 00:28:11
    dish here I'm looking at 80 to 100 G of
  • 00:28:15
    chicken for each customers so based on
  • 00:28:19
    100 customers I'm looking to break down
  • 00:28:22
    at least 10 chickens if there's 100
  • 00:28:25
    people buying from my store that is in
  • 00:28:28
    oh the color looks
  • 00:28:30
    good for the main we are making a Indian
  • 00:28:33
    curry with some rice and
  • 00:28:35
    Rita for the dessert we are doing Indian
  • 00:28:38
    donuts with cardamon and Rose Water
  • 00:28:41
    syrup okay re do you mind holding the
  • 00:28:43
    walk less than an hour left all the
  • 00:28:46
    spices are in the walk my chicken is
  • 00:28:48
    cooking so things are looking very
  • 00:28:52
    comfortable where's the rest of your
  • 00:28:53
    cares
  • 00:28:55
    s this is the Caris
  • 00:28:58
    where's the rest of
  • 00:29:00
    it that's
  • 00:29:02
    all got 500 people
  • 00:29:06
    coming uh I cook 10 kilos of chicken so
  • 00:29:10
    uh it looks scan okay m is worried that
  • 00:29:14
    I don't have enough chicken so now I'm
  • 00:29:17
    thinking what if the food is not
  • 00:29:20
    enough what am I going to
  • 00:29:23
    do I hope my m is correct to the Masala
  • 00:29:27
    corner
  • 00:29:28
    let's have some Curry tonight the best
  • 00:29:31
    chicken curry ever tasted Curry thank
  • 00:29:34
    you working with the customers directly
  • 00:29:36
    today is so much fun want to Features
  • 00:29:38
    well no worries that one's yours
  • 00:29:40
    beautiful come back for second one maybe
  • 00:29:43
    third we're getting a lot of interaction
  • 00:29:44
    and the customers love sashi's Curry
  • 00:29:47
    Donuts as
  • 00:29:49
    well one donut coming right away for the
  • 00:29:53
    donut we'll be serving that with some
  • 00:29:54
    Indian flavors with a rose water and
  • 00:29:56
    cardamon syrup and some stashes over the
  • 00:29:59
    top two CES two curries no worries the
  • 00:30:04
    food is going like hot cakes yeah you
  • 00:30:06
    have two CES two
  • 00:30:09
    cures the curry is very popular everyone
  • 00:30:11
    is grabbing one plate two plates of
  • 00:30:14
    CES I'm feeling excited but I'm also
  • 00:30:18
    seeing the
  • 00:30:19
    crowd what if the food is not enough and
  • 00:30:23
    one cry for you well here we have the
  • 00:30:25
    white team The Bling boys two Lads with
  • 00:30:28
    immunity p reace and
  • 00:30:30
    sashy love the look of the curry these
  • 00:30:33
    donuts with this rose water syrup
  • 00:30:35
    absolutely
  • 00:30:38
    fantastic oh
  • 00:30:41
    yeah H we have a rubbish job don't
  • 00:30:47
    we I'm going back for more if I'm
  • 00:30:49
    knocking around here you know I get one
  • 00:30:51
    and I go you know what I'm going to go
  • 00:30:52
    and buy another one cuz this is
  • 00:30:53
    delicious it's mild enough to be a crow
  • 00:30:56
    fer I think that is a great
  • 00:30:58
    dish I had the chicken curry and it was
  • 00:31:02
    fantastic I absolutely loved it lots and
  • 00:31:04
    lots of flavor lots of depth
  • 00:31:07
    well-rounded I've also had the Indian
  • 00:31:09
    Donuts which were just delicious donuts
  • 00:31:13
    guys they're probably the best you'll
  • 00:31:15
    ever had come back for more can I have
  • 00:31:17
    two CES two CES oh the curry is flying
  • 00:31:21
    hopefully I got enough to last a long C
  • 00:31:24
    day we are only halfway through service
  • 00:31:27
    yeah yeah thank you I'm running out of
  • 00:31:30
    CES very quickly chicken curry coming
  • 00:31:33
    right away thank you this challenge is
  • 00:31:35
    all about making money and I'm so
  • 00:31:37
    worried the other teams are still
  • 00:31:40
    selling their dishes two CES m is right
  • 00:31:44
    I should have made more curry sorry guys
  • 00:31:47
    we have run out of uh chicken
  • 00:31:50
    curry I need to think of something else
  • 00:31:53
    to sell to get as many customers as
  • 00:31:55
    possible until the last second oh me and
  • 00:31:59
    reys we are in
  • 00:32:01
    danger it's just under now we've already
  • 00:32:03
    run out of the
  • 00:32:05
    car I'm literally heartbroken because
  • 00:32:07
    that's not a lot of time at
  • 00:32:09
    all so we need to start to think on our
  • 00:32:12
    feet a bit and think of what we can do
  • 00:32:13
    to get a bit more money coming in yes
  • 00:32:16
    yes she uh we have a lot of time so
  • 00:32:20
    since there's a lot of customer we're
  • 00:32:22
    going to cook up some banana freers with
  • 00:32:23
    a rose water syrup we have decided to
  • 00:32:26
    sell banana frers for $5 have some
  • 00:32:30
    banana freers hot and
  • 00:32:32
    crispy we just done a last minute batch
  • 00:32:34
    of banana frers know seem pretty good so
  • 00:32:37
    I'm really happy with them both those
  • 00:32:39
    are yours we probably should have
  • 00:32:40
    started with fritters
  • 00:32:42
    today having an Indian background I was
  • 00:32:45
    very excited to present the judges with
  • 00:32:47
    Aussie classic in an Indian way I'm
  • 00:32:49
    using the lamb shanks now for the
  • 00:32:52
    curry I will be making a South Indian
  • 00:32:55
    style lamb curry with onion stuffed
  • 00:32:58
    fried Breads and carrot pudding it's
  • 00:33:01
    like grated carrot with lots of milk and
  • 00:33:03
    everything so there will be a dessert
  • 00:33:05
    within the dish yes I'm very excited
  • 00:33:08
    because I'm guessing that none of the
  • 00:33:11
    other contestants will be thinking to
  • 00:33:13
    make a desert with these
  • 00:33:16
    [Music]
  • 00:33:19
    vegetables I'm making a South Indian
  • 00:33:21
    style lamb
  • 00:33:23
    Curry while the curry is reducing I
  • 00:33:26
    started my dessert this is one of my
  • 00:33:28
    favorite
  • 00:33:29
    sweets this is like a winter comfort
  • 00:33:31
    food out of 23 contestants I might be
  • 00:33:35
    the only one who's cooking dessert in
  • 00:33:37
    the
  • 00:33:38
    dish it's grated carrots put in milk
  • 00:33:41
    with some condensed milk with nuts and
  • 00:33:43
    cardamum and sephron cook till it gets a
  • 00:33:46
    creamy
  • 00:33:48
    consistency the carrot pudding is almost
  • 00:33:51
    done I move on to kneading the dough for
  • 00:33:54
    the bread
  • 00:33:57
    [Music]
  • 00:34:10
    oh it boiled I didn't notice it I hope
  • 00:34:14
    the milk isn't burned if the milk is
  • 00:34:17
    burned the dessert is ruined and if the
  • 00:34:20
    dessert is ruined it could send me into
  • 00:34:22
    the pressure test
  • 00:34:24
    [Music]
  • 00:34:28
    I'm hoping that I can save it otherwise
  • 00:34:30
    the smell of the burnt milk would ruin
  • 00:34:32
    my dessert so I'm just changing the pan
  • 00:34:34
    so there's no smell of burnt milk in
  • 00:34:36
    [Music]
  • 00:34:41
    there I'm feeling pretty confident that
  • 00:34:45
    my lamp tastes fine so now I'm making a
  • 00:34:49
    flatbread stuffed with the onions in
  • 00:34:52
    it you look
  • 00:34:54
    confident yeah Can I taste this yeah
  • 00:34:57
    definitely yeah it looks all so
  • 00:34:59
    delicious and smells beautiful thanks
  • 00:35:01
    [Music]
  • 00:35:06
    L do you regard cooking as a form of
  • 00:35:11
    therapy definitely so do I a all my life
  • 00:35:15
    it tastes really delicious thank you
  • 00:35:17
    Marco make an extra one for me on the
  • 00:35:19
    side I just love your cooking your use
  • 00:35:21
    of spice is genius
  • 00:35:26
    [Music]
  • 00:35:32
    nidy tell me what's your dish it's an
  • 00:35:36
    Australian classic Indian way lamb South
  • 00:35:40
    Indian style sweet carrot pudding with a
  • 00:35:42
    onion yogurt BN chips and a bread with
  • 00:35:47
    onion stuffed in it did you say that one
  • 00:35:49
    was for me yes that that was specially
  • 00:35:52
    for you today I made it for
  • 00:35:55
    you see all the special stuff you thank
  • 00:35:59
    you thank you thank you thank you I'll
  • 00:36:01
    have one of these
  • 00:36:04
    [Music]
  • 00:36:08
    then I went back to front though didn't
  • 00:36:10
    I yeah did you go pudding first I went
  • 00:36:13
    pudding
  • 00:36:14
    [Music]
  • 00:36:26
    first this morning
  • 00:36:29
    you were top
  • 00:36:32
    five
  • 00:36:35
    this tops what you cook this morning
  • 00:36:38
    this is beautiful thank you m I wish you
  • 00:36:42
    had a restaurant where I live I'll be
  • 00:36:44
    there every week oh thank you Mich thank
  • 00:36:46
    you thank you this little carrot pudding
  • 00:36:49
    is well it's better than anything I've
  • 00:36:52
    ever had in India this is one of those
  • 00:36:54
    sort of things you try and you come back
  • 00:36:55
    for the next morning you wait and you
  • 00:36:57
    queue up
  • 00:36:58
    waiting to get in I love it thank you
  • 00:37:01
    love
  • 00:37:02
    [Applause]
  • 00:37:07
    it
  • 00:37:10
    good oh my God Marco wants me to have a
  • 00:37:14
    restaurant it was the proudest
  • 00:37:19
    moment most delicious D thanks boy the
  • 00:37:23
    support I'm getting from my family in
  • 00:37:25
    the Gantry is pushing me very hard
  • 00:37:28
    I'm going to put in all my heart and
  • 00:37:29
    soul I'm going to make sure the food is
  • 00:37:31
    full of flavor let's go Sashi you got
  • 00:37:34
    this yeah what are you doing now making
  • 00:37:37
    the C for the fish is that for the
  • 00:37:40
    starter no for the main main my plan for
  • 00:37:43
    today is to cook both the dishes at the
  • 00:37:45
    same time for my main the hero
  • 00:37:47
    ingredient is the Snapper so I'm making
  • 00:37:49
    fish curry with cumin rice I'm going to
  • 00:37:52
    stuck my Curry Bas and my sambal at the
  • 00:37:54
    same time both of them needs time to
  • 00:37:56
    cook more to there's a lot of things
  • 00:38:00
    happening at the same time but I want to
  • 00:38:01
    make sure the dish is packed full with
  • 00:38:04
    flavors hey hey hey yes yes yes I would
  • 00:38:09
    love to send my starter out right now
  • 00:38:12
    but sambal paste needs time to cook down
  • 00:38:15
    oh my God that smells so good it's lucky
  • 00:38:18
    that I've also started a curry paste for
  • 00:38:20
    the main so that now I'm able to
  • 00:38:23
    concentrate on the other elements I need
  • 00:38:25
    to cook the PRS now dad what are you
  • 00:38:28
    doing making them into nice shapes like
  • 00:38:30
    that never seen that before wow little
  • 00:38:34
    bit fancy s so fancy I'm very happy with
  • 00:38:38
    the flavors I've been putting in I'm
  • 00:38:40
    going back to my roots I'm making sure
  • 00:38:42
    the judges are tasting what is Sashi
  • 00:38:44
    made
  • 00:38:46
    of I can't believe Ben has already stand
  • 00:38:49
    out the starter and I got so much of
  • 00:38:50
    things to
  • 00:38:53
    do oh
  • 00:39:02
    sash we're sitting on half an hour to go
  • 00:39:04
    okay yep looks beautiful Sashi go Sashi
  • 00:39:08
    let's go Sashi this is one of the
  • 00:39:10
    biggest stress I felt in the whole
  • 00:39:12
    competition come on sashy get the dishes
  • 00:39:16
    up if I can't put up this tar as soon as
  • 00:39:19
    possible this whole challenge is going
  • 00:39:21
    to be gone I will not have enough time
  • 00:39:23
    to finish my
  • 00:39:25
    main I will not be able to doing the
  • 00:39:27
    Master Chef come on baby come on dad it
  • 00:39:32
    needs to be
  • 00:39:34
    perfect do this
  • 00:39:36
    sash come on D I'm running behind but my
  • 00:39:40
    prawns are looking great go Sashi let's
  • 00:39:43
    go Sashi to PL out my starter I'm
  • 00:39:46
    putting two pieces of pra sambar with a
  • 00:39:49
    handful of herb salad and two PR head
  • 00:39:53
    and garnishing it with little bit of
  • 00:39:55
    chili on top look beautiful Sashi smells
  • 00:39:59
    amazing come on Sashi it's a simple dish
  • 00:40:02
    but going to be full of
  • 00:40:04
    flavors
  • 00:40:07
    please let's go sashy come on sash
  • 00:40:10
    smells
  • 00:40:11
    [Applause]
  • 00:40:13
    [Music]
  • 00:40:20
    [Music]
  • 00:40:22
    good yeah so Sashi don't want to hold
  • 00:40:25
    you up what's the dish
  • 00:40:27
    PR with Crispy brown head and some herb
  • 00:40:31
    salad to go with it brilliant stuff come
  • 00:40:34
    on get back in the kitchen
  • 00:40:42
    M my starters are out but I'm feeling
  • 00:40:45
    the stress this is a mega round 60
  • 00:40:50
    points is for grab I only have 25
  • 00:40:52
    minutes left to serve my main
  • 00:40:57
    doing fish
  • 00:40:58
    [Music]
  • 00:41:01
    M wow look at that it looks amazing and
  • 00:41:06
    smells beautiful yeah yeah I don't want
  • 00:41:09
    to talk I just want to eat
  • 00:41:11
    [Music]
  • 00:41:24
    [Music]
  • 00:41:31
    good some chili burn on
  • 00:41:33
    [Music]
  • 00:41:39
    there just want to keep going finger
  • 00:41:42
    looking good that is that is just
  • 00:41:45
    absolutely fantastic I love the
  • 00:41:48
    complexity of that and these
  • 00:41:50
    crunchy heads just the way he's peeled
  • 00:41:52
    them you see that little extra bit of
  • 00:41:53
    Flesh that's on the top of there it's
  • 00:41:55
    just gorgeous Chile is the hero can you
  • 00:41:59
    tell from the top of my head if Chile is
  • 00:42:01
    the hero that is just delicious and for
  • 00:42:04
    me putting flavor aside those PRS are
  • 00:42:07
    cooked beautifully he has nailed it this
  • 00:42:11
    is sashi's cooking it his best isn't it
  • 00:42:12
    you know it's it's all about Flavor it's
  • 00:42:14
    all about that that amazing balance of
  • 00:42:16
    the freshness of the herbs against the
  • 00:42:18
    the heat of the chili both the cooked
  • 00:42:20
    chili and then that raw Birds on on top
  • 00:42:22
    that's a smashing we started from sashy
  • 00:42:25
    wonderful cooking
  • 00:42:27
    dad you're doing fine keep it off for my
  • 00:42:31
    main de hero ingredient is the Snapper
  • 00:42:33
    my rice is cooking my fish C the base is
  • 00:42:36
    cooking down I need to start on with my
  • 00:42:39
    fish
  • 00:42:39
    [Music]
  • 00:42:41
    ASAP no B
  • 00:42:44
    sash that feel looks good sashy thanks
  • 00:42:47
    for that if I am known as the flavor
  • 00:42:50
    King then Ben is the seafood King Ben
  • 00:42:53
    Cooks amazing fish so I need to make
  • 00:42:56
    sure my fish is cooked
  • 00:43:00
    perfectly I take one piece of the fish
  • 00:43:03
    to check whether it's ready I can see is
  • 00:43:06
    slightly raw in the
  • 00:43:08
    middle I'm putting it back inside for
  • 00:43:10
    another two more
  • 00:43:11
    minutes the fish is the hero of the dish
  • 00:43:15
    it needs to be cooked
  • 00:43:17
    perfectly you're right yeah sash's wife
  • 00:43:20
    Rebecca I don't think she can watch
  • 00:43:22
    she's just pacing up and down the G Tre
  • 00:43:25
    the poor thing
  • 00:43:29
    you got to get it on the plate you just
  • 00:43:30
    got one minute
  • 00:43:34
    [Applause]
  • 00:43:45
    left I'm feeling so stressed at this
  • 00:43:47
    point of time but I got my support from
  • 00:43:50
    the Gantry hustle hustle come on I feel
  • 00:43:54
    so good that they are proud of me come
  • 00:43:55
    on baby how far I've come in this
  • 00:43:59
    competition 10
  • 00:44:01
    seconds 9 8 7 6 5 4 3 2 1 that's time's
  • 00:44:15
    [Music]
  • 00:44:24
    up sashy what have you CAU
  • 00:44:27
    I've made fish curry with cumin
  • 00:44:31
    rice
  • 00:44:33
    o oh wow like the consistency on the
  • 00:44:42
    sauce this dish is a an absolute Ripper
  • 00:44:47
    fish beautifully cooked robust enough to
  • 00:44:49
    stand up to that wonderful texture and
  • 00:44:52
    that deep complex level of spicing in
  • 00:44:55
    that curry sauce it's certainly builds
  • 00:44:58
    so you know you're picking up cumin and
  • 00:45:00
    coriander and then you the Chili's just
  • 00:45:02
    starting to heat up now finished it it's
  • 00:45:05
    still burning and I'm still salivating
  • 00:45:07
    but I think the fish is cooked
  • 00:45:08
    beautifully I love the little atchar
  • 00:45:10
    pickles on the top and the sweetness of
  • 00:45:12
    the pineapple I love the rice I love the
  • 00:45:15
    sauce I want more
  • 00:45:19
    pickles my rast te smoked chicken ticka
  • 00:45:24
    Masala looking at vion's dish it's
  • 00:45:27
    really refined and it's beautiful and
  • 00:45:28
    you know there's just little elements
  • 00:45:29
    all around the plate and I'd never
  • 00:45:31
    expect that to see an Indian dish so I
  • 00:45:33
    am quite excited by this dish but scared
  • 00:45:35
    at the same
  • 00:45:37
    time I don't think I've seen anyone
  • 00:45:39
    beaming in a pressure test so much like
  • 00:45:41
    Ren it's like my like that's it that's
  • 00:45:44
    my perfect
  • 00:45:48
    dish we've got the the chicken breast
  • 00:45:52
    and then of course we've got the the
  • 00:45:53
    sauce the little coriander oil coriander
  • 00:45:56
    oil and then the side of rice and of
  • 00:45:59
    course that little crisp there which
  • 00:46:01
    looks so way for thin and beautiful it's
  • 00:46:04
    like a snowflake kind of rice which is
  • 00:46:06
    going to get cooked beaten baked and
  • 00:46:09
    then sprinkled with a little bit of
  • 00:46:11
    mustard seeds very simple thing yeah
  • 00:46:14
    very
  • 00:46:15
    simple no part of me was thinking that
  • 00:46:17
    this was going to be an easy
  • 00:46:19
    challenge grab all your spicing there's
  • 00:46:21
    a few things that can go wrong today
  • 00:46:23
    with the sauce you know I need to
  • 00:46:24
    balance out all the spices really well
  • 00:46:26
    and make sure that you know one spice
  • 00:46:27
    isn't too dominant all right teaspoon of
  • 00:46:29
    turmeric it's like 1 teaspoon
  • 00:46:32
    cumin half teaspoon of ground
  • 00:46:34
    cinnamon Renee you need to get your
  • 00:46:37
    spice mixed together yep one of my
  • 00:46:40
    skills is balancing flavors so I put in
  • 00:46:42
    the exact spices that he used I just
  • 00:46:44
    Chang the amount so where he said a
  • 00:46:46
    teaspoon I put in one or two then I just
  • 00:46:48
    kind of mix it all together give it a
  • 00:46:51
    shake look at the color of it have a
  • 00:46:52
    smell add a little bit
  • 00:46:54
    more any how you doing um I'm nervous
  • 00:46:58
    but um I feel like I just need to stay
  • 00:47:00
    really focused and get the time you
  • 00:47:02
    still look very meditative in that mode
  • 00:47:04
    right yeah I'm not I'm not going home
  • 00:47:07
    you got to stay yes
  • 00:47:11
    100% well let's have a look how's that
  • 00:47:13
    how's that little mixture of uh
  • 00:47:15
    fantastic I put a little bit extra
  • 00:47:17
    because I always like a little did you
  • 00:47:19
    put a little extra in did you you're
  • 00:47:21
    changing the recipe don't do that tiny
  • 00:47:23
    bit so what I'm going to do today is
  • 00:47:25
    quite risky but I have made thec
  • 00:47:26
    decision at this point that I'm just
  • 00:47:28
    going to make it up myself I hope Renee
  • 00:47:31
    knows what she's doing I don't think I'd
  • 00:47:33
    be changing the recipe of a Michel and
  • 00:47:35
    Chef she's taking a huge
  • 00:47:39
    risk the first thing I need to do is
  • 00:47:41
    remove the chicken skin from the crown
  • 00:47:43
    you got to take the skin off both
  • 00:47:45
    breasts in one piece yeah yeah no no no
  • 00:47:48
    no no what you have to take the skin off
  • 00:47:50
    both breasts in one piece move lole you
  • 00:47:53
    know how to break down a chicken I then
  • 00:47:55
    need to break down the crown and take
  • 00:47:57
    off the breast and then butterfly that
  • 00:47:59
    open all right just massage Under the
  • 00:48:02
    Skin take it all off
  • 00:48:04
    yeah all right so you don't want to
  • 00:48:05
    break it g so just run your fingers
  • 00:48:07
    under it really gently trim him off
  • 00:48:10
    G make sure I don't pierce it yeah looks
  • 00:48:13
    good
  • 00:48:16
    gently that's it for now all right set
  • 00:48:19
    that aside
  • 00:48:22
    yeah guys we should be ready with the
  • 00:48:26
    smoke ingredients
  • 00:48:28
    too what bigass is trying to say is
  • 00:48:30
    hurry
  • 00:48:31
    up fly get your charcoal stra on the
  • 00:48:36
    Fly I'm really curious about this method
  • 00:48:39
    of smoking vicus has said that it's a
  • 00:48:41
    very ancient Indian technique so I
  • 00:48:44
    follow the recipe I spread the garlic
  • 00:48:46
    paste on the chicken breast next thing I
  • 00:48:48
    do I get the heated coals which on now
  • 00:48:51
    glowing into a small bowl and I start
  • 00:48:53
    selecting the spices that need to go
  • 00:48:55
    into it add four dried rose buds half a
  • 00:48:59
    cinnamon stick one tablespoon of the DAR
  • 00:49:02
    Gilling tea leaves and then what is oh
  • 00:49:07
    two cardamon pods one tbspoon of the
  • 00:49:10
    clarified butter Emy yes you're losing
  • 00:49:13
    out on all the flavors you need to keep
  • 00:49:16
    the spice mixture ready and put it on
  • 00:49:18
    this just one time so now you're losing
  • 00:49:20
    out on all the smoke which we need to
  • 00:49:22
    preserve Now cover with the claw
  • 00:49:26
    where is it I'm worried that all the
  • 00:49:28
    Smoky flavor is escaping cuz I can't
  • 00:49:32
    find my CL so I'm wasting precious
  • 00:49:38
    seconds thanks Vias thank you thank you
  • 00:49:41
    eventually get the clush on there and
  • 00:49:43
    the smoke fills the Dome and it looks
  • 00:49:46
    amazing okay I need to refocus you got
  • 00:49:49
    to be quick gr you got to be quick get
  • 00:49:50
    the spinach on there get the filling on
  • 00:49:51
    there yeah yeah good good good filling
  • 00:49:54
    filling figs roll it don't fly me get
  • 00:49:57
    moving right now you got 5 minutes
  • 00:50:00
    actually not even to get that chicken in
  • 00:50:02
    the water buff otherwise you won't be
  • 00:50:05
    finished 45 minutes to go come on guys
  • 00:50:08
    come on guys come on wrap it in your
  • 00:50:10
    skin so I'm trying to roll my Ru out at
  • 00:50:13
    the moment but it's really difficult the
  • 00:50:16
    skin isn't quite big enough I don't
  • 00:50:18
    think for the actual meat of the chicken
  • 00:50:20
    and it's star to make a few holes and
  • 00:50:22
    it's star to fall apart a bit already
  • 00:50:26
    [Music]
  • 00:50:27
    I've really got to hurry and get this
  • 00:50:29
    chicken in 40 minutes to go and it needs
  • 00:50:31
    40 minutes to cook come on you got to
  • 00:50:33
    get that bind and wrapped so halfway
  • 00:50:36
    through the challenge and everyone is
  • 00:50:38
    behind move Lo time's ticking away
  • 00:50:41
    they've got to cook this chicken for at
  • 00:50:43
    least 40 minutes and that is not even 40
  • 00:50:45
    minutes left oh where's the
  • 00:50:49
    end yep that's good that's good secure
  • 00:50:52
    using
  • 00:50:53
    twine now I know the recipe calls for
  • 00:50:57
    tying the chicken but I need to make up
  • 00:50:59
    a bit of
  • 00:51:00
    time so instead of tying the rou with
  • 00:51:03
    the
  • 00:51:03
    twine then wrapping it in Glad rub y
  • 00:51:07
    plenty then putting it in a sub
  • 00:51:11
    bag what's it doing it's just not seing
  • 00:51:15
    I'm going to take a shortcut with glad
  • 00:51:16
    wrap where you roll it into a tight
  • 00:51:18
    sausage and then tie the ends not those
  • 00:51:21
    ends it should set in the SV machine and
  • 00:51:23
    I've just saved myself a heap of time
  • 00:51:27
    [Music]
  • 00:51:30
    2 tablespoons 2 tbp 2 tablespoons not
  • 00:51:33
    too much that's yeah yeah to make my
  • 00:51:36
    sauce I'm frying off the onions and I've
  • 00:51:38
    got the tomatoes
  • 00:51:40
    roasted I have a taste of it and I'm not
  • 00:51:42
    happy with it um it needs more cream
  • 00:51:45
    because I added extra spice I think it
  • 00:51:47
    needs a bit more cream to balance out
  • 00:51:48
    the flavors it's not as smooth nowhere
  • 00:51:51
    near so grene has already added as much
  • 00:51:54
    cream as the recipe States and she keeps
  • 00:51:55
    adding more I'm wondering if she's doing
  • 00:51:57
    the right
  • 00:51:57
    [Music]
  • 00:51:59
    thing add some water be add some sugar
  • 00:52:01
    if it doesn't taste right I just hope
  • 00:52:03
    that changing the recipe hasn't
  • 00:52:05
    jeopardized my sauce I want you to taste
  • 00:52:17
    it I'm so happy that I've got my SCE
  • 00:52:19
    back on track and that Vias loves
  • 00:52:21
    [Music]
  • 00:52:22
    it nice looks
  • 00:52:24
    good how much time have have I got 12
  • 00:52:29
    minutes fast and hard fast and hard I've
  • 00:52:33
    never made a rice puppet on
  • 00:52:36
    before we shouldn't bash the rice too
  • 00:52:39
    much otherwise the grains will spread
  • 00:52:42
    apart and they won't stick
  • 00:52:44
    together I'm not sure if I've bashed too
  • 00:52:47
    much it seems to be okay and it seems
  • 00:52:50
    that they are sticking
  • 00:52:53
    together sprinkle them on crush them
  • 00:52:55
    with your hands if you can
  • 00:52:59
    and then into the 100° oven to
  • 00:53:01
    dry there should only be one thing on
  • 00:53:03
    your mind and that's making it into the
  • 00:53:06
    top 10 on Rene you're all over this you
  • 00:53:08
    can do it just push for the last few
  • 00:53:10
    [Music]
  • 00:53:12
    minutes all right J get your sauce and
  • 00:53:14
    your rice together just so you're ready
  • 00:53:17
    come on G come on come on come on this
  • 00:53:19
    is where it gets crazy and
  • 00:53:22
    interesting 5 minutes to go
  • 00:53:28
    now getting your chicken at this point I
  • 00:53:30
    remove the chicken from the svie and I'm
  • 00:53:32
    quite confident that it's cooked
  • 00:53:34
    properly get your pan up I brown off the
  • 00:53:36
    chicken basting it with that gee and I
  • 00:53:38
    am so relieved I feel like this is
  • 00:53:40
    doable now you're looking good
  • 00:53:43
    [Music]
  • 00:53:46
    flly Flames tears nothing's going for me
  • 00:53:49
    right now looks good Renee looking good
  • 00:53:52
    Renee get your sauce on the
  • 00:53:55
    plate come on right you're right let's
  • 00:53:57
    get it going come on come
  • 00:54:03
    on okay
  • 00:54:08
    okay very gently good job Rene
  • 00:54:13
    beautiful
  • 00:54:17
    yes the Gantry starts cheering SL I've
  • 00:54:20
    just won the Olympics it's
  • 00:54:24
    crazy wow hey awesome R how good is that
  • 00:54:29
    breaking get a knife get a knife slide
  • 00:54:31
    it underneath that's it come on guys
  • 00:54:33
    this is it 2 minutes to go push push
  • 00:54:36
    make sure that chicken's cooked let's go
  • 00:54:39
    come on it's like I'm going to go home
  • 00:54:41
    when under chicken like I know how to
  • 00:54:43
    cook chicken so yeah I'll feel
  • 00:54:45
    completely defeated if I go home off
  • 00:54:48
    this nice
  • 00:54:51
    beautiful the initial confidence that I
  • 00:54:53
    had when I finished my dish is gone the
  • 00:54:56
    in security Creeps in maybe it's not
  • 00:54:59
    good enough maybe me changing the recipe
  • 00:55:00
    wasn't a good
  • 00:55:02
    idea and with one dish sitting on that
  • 00:55:05
    one table it could be gone and it's just
  • 00:55:08
    this heavy feeling of realization and
  • 00:55:10
    it's not a good feeling at
  • 00:55:14
    [Music]
  • 00:55:23
    all right let's taste
  • 00:55:36
    [Music]
  • 00:55:47
    wow
  • 00:55:52
    sauce the smokiness is fantastic
  • 00:55:56
    it's not overpowering but you have a
  • 00:55:58
    subtle texture through that smokiness of
  • 00:56:02
    flavor I think that is quite
  • 00:56:05
    brilliant the spice mixture is a little
  • 00:56:07
    bit
  • 00:56:08
    over but overall it's it's a fantastic
  • 00:56:12
    balance of flavors and the chicken is
  • 00:56:14
    beautifully cooked one thing slightly is
  • 00:56:16
    there's a fair amount of kind of raw
  • 00:56:17
    vinegar flavor in the rice that's
  • 00:56:19
    probably the one element that if she was
  • 00:56:21
    going to make the dish again you'd want
  • 00:56:22
    her to work on but otherwise I think
  • 00:56:24
    she's done a great job
Tags
  • cooking
  • competition
  • Indian cuisine
  • emotional connection
  • judging
  • feedback
  • pressure cooking
  • dishes
  • techniques
  • seasoning