Best of MasterChef Canada Season 1 Part 2 | MasterChef Canada | MasterChef World

if you look back at the cook that you were when you first entered this competition and you compare that person that skill level to where you are now it's night and day thank you so much Chef whatever the outcome is today you need to cook Marita and Eric well done if that's the level of cooking we're going to see from both of you we'll have a very tough decision ahead of us Marita what is your entree I'm going to do black cod steamed in Tarot leaves with a pigeon P puree wow and Eric what are you going to be making I'm going to be making homemade egg noodles in a lobster sauce it's time to get started on your Entre you'll have just 60 Minutes to make us the best main course you've ever made in your entire life the cooking time for your entree Starts Now one of my family's favorite dishes but I'm going to put an Asian spin on today because I'm trying to keep it with an Asian theme I'm going to use a Katara and make egg noodles this dish is Trinidadian and Canadian Meat so I've got the black cod and I've got some pigeon peas I love fish and I love it with fresh mango and cucumber Chutney this flavor right here looks like he's just about to start working on his noodles he is to me almost the past to master he loves working with noodles and the fact that he's using a guitara which is a special little device an Italian device to make those noodles shows that he's very confident and comfortable that he can make a really great noodle I think I'm being the right amount of ambitious doing these techniques for my entree because it's all calculated and I know I can execute it there's the Scotch bonnet I love my Scotch bonnet okay it's delicious ious it's spicy and it's got flavor just like me oh that smells good Marita you smell it up there yeah girl Marita what you working on I'm working on my cucumber Chutney they're all telling you it smells good yes chef sure it does it sure does absolutely I can smell the heat in that [Music] too it's got a good solid base looking great Marita have you worked with black C before the good thing about the black C it is kind of forgiving it's going to be I'm also sure about that myself because it is a white fish that is very flaky and become overcooked very quickly and when it's overcooked it is dry and nobody wants to eat a dry piece of fish keep it nice and moist thank you I have to make sure I cook that card perfectly or else I'm done like [Music] dinner 30 minutes you have 30 minutes remaining you're now at the halfway mark the cooking of the lobster has to be perfect Lobster is family favorite and I definitely can't let them down because I feel like it disappointed them in the lobster challenge before how you doing Eric what do you have in here a lot of herbs uh spices coriander um grass your lobsters are chilling how they cook are they medium rare right now they're slightly under oh look at that how long did you cook these lobsters for uh 8 minutes Chef 8 minutes yeah Chef CLA thinks I overcook my Lobster I just have to push through and execute this Lobster dish I can't go home unless I'm Candace's first Master Chef yeah can I have some looking good Marita I love that she's making the black hod in the terara leaf too so Marita's wrapping her fish and getting it ready to steam she thinks it's a pretty forgiving fish so that to me is a bit of a concern right now 10 minutes you have 10 minutes left 10 minutes Eric already cooked his Lobster almost to the edge now if he stir fries that Lobster on top of the poaching I'm concerned it might be overcooked Marita is definitely playing it safe doing what she knows really well which might be a very smart move but only time will tell 1 minute your final minute come on get him on the plate PL them up let's go let's go let's go I'm happy to get a real walk and just cook some Asian food I'm back in my elet and stying these noodles Seconds come on yes beautiful Beau 10 9 8 7 6 5 4 3 2 1 in tonight's second course of the Master Chef Canada Finale Marita has plated black cod and pigeon P puree while Eric has prepared egg noodles with poached Lobster let's find out if they taste as good as they look please bring them to the banquet room I hope they brought their passport cuz we're going to Trinidad with this meal the lobster has to be perfect cuz I overcooked it last time if I overcook it again then what kind of redemption is that Eric please bring up your entree it's a homemade egg noodles with uh lobster sauce aromatic spices and then lime segments Eric you've learned how to cook lobster to a tea the noodles are amazing the sauce not too creamy and over-the-top Rich but is subtle with flavor it's a fine dish that I'd serve in a fine restaurant certainly one of mine thank you it's impressive Eric by using theara you have the perfect what we call the Shanghai noodles you know you got that nice Smoky burnt flavor here is when you're mixing East and the West together and you do it right very very smart thank you Chef if you look back at the cook that you were when you first entered this competition and you compare that person that skill level to where you are now it's night and day thank you so much Chef whatever the outcome is today you need to cook I am really Nova he's getting a lot of positive feedback Marita please bring up your entree I have black cods steamed in a ter rela with pigeon pea puree a fresh mango chutney on top and fresh cucumber sauce on the [Music] side Marina the pigeon P puree very nice the tomato sweet concentrated very strong flavor the mango bit of sugar you added to remove a little bit of the acidity you have elevated this very simple dis from Chad you've created a dish in my opinion that is a destination dish a dish that people would travel for which is a huge accomplishment thank you Chef this piece of black cod see how moist that is how it glistens that is exactly how to cook one of the most beautiful delicate white fish that we serve in restaurants today thank you Chef my big disappointment on the plate is the amount of fish it doesn't resemble a full main course portion serving one piece of fish is disappointing everything else about the dish spot on thank you Chef please go back to the kitchen and prepare for the desserts thank you Chef I'm super relieved cuz I got everything done to how I wanted and that was my hardest I believe damn I should have totally added another piece two stunning dishes two very different tastes Eric has learned how to cook a lobster I don't think he just learned it I think he mastered it I that was perfect the fish was perfect as well Marita's dish the different flavors the sweet the sour the salty perfect dish Eric really did take some risks there his dish required more skill I would say this doesn't make things easy for us it's going to be down to the dessert texture not bad but you know the comment about this looking like a ugly duckling yes chef it certainly is no Swan what happened what caused this time management wow that is raw 15 minutes oh my God Kayla D and Kayla is still messing around wrapping their fish there's only 15 minutes left what am I doing confidence yep it's going in the oven now it just looks awkward keep an eye on your salmon that's in the oven the single most difficult challenge is a cooking of that fish because you can't can't see it can't touch it it's encased in pastry is it brownie very little Danielle s Willington is beautiful you have 2 minutes left final 2 minutes D I'll just leave it to the last 10 seconds it's not enough time how much time do we have 1 minute 1 minute come on [Music] Julie it's going to be hot so be careful oh baby I'll burn my hands don't you worry 30 [Music] seconds 15 seconds Dale what are you thinking a puff pastry is not even cooked and you're setting it on top of wet sauce 10 9 8 7 last 5 seconds I go to squirt the sauce on top of the Wellington 3 2 1 head up good job wait way to come back Danielle it looks like a big sauce turd I'm going home kick everyone else's ass it's time to taste your salmon wellingtons please bring them all down to the front at this point I'm only feeling about 60% confident that I have any chance in this competition Dale how do you think the sammon is going to look when I cut it through the center perfect on the lighter side it seems to be perfect on the lighter side but it's far from a perfect dish the pastry no color barely cooked the Swiss chart stalks and the stems you wouldn't find in a sophisticated restaurant recipe okay Chef thank you a lot of chunky bits here rawish or light salmon on the Raw [Music] outside the inside is delicious thank you sh the bad part though is the pastry's raw it's a real shame Danielle you seem very confident All Things Considered I'm e static that this is what I managed to get out let's see if it tastes as good as it [Music] looks look at that salmon cooked to [Music] Perfection crispy pastry just the right season for the vegetable sauce nice [Music] compliment I don't know how you manage to do something so beautiful like that in an hour I've never made a well intin before but I cook with fish a lot and I cook with pastry a lot so it's delicious thank you thank you [Music] Chef you say you've cooked a lot with fish yes and a lot with pastry yes well today you cooked a lot with passion and it shows well done wow that'd be had of business if I sold dishes that were this big it's [Music] massive when I'm meeting Wellington I'm looking for harmony I'm looking for an exterior that's crispy and an inside that's cooked properly did you use the center cut or the tail cut of the fish I can't remember now the seasoning is just it's spot on thank you very nice good job JY good job [Music] jie aside from looking like a break got the crust Nic see color same salmon cook thoroughly and filling looks right the proportion I think it's just a little bit off causing it to be a little bit dry I still like [Music] it how do you feel standing here now extremely nervous even though it looks like an ugly duckling I think the flavors are going to be good nice the salmon looks very nice but that's looks taste is more important right absolutely definitely undercooked pastry texture not bad but you know the comment about this looking like a ugly duckling yes chef it certainly is no swan what happened what caused this time management wow that is [Music] raw such Polar Opposites you nail to the inside if you would have done a little bit better with the outside you might have the top dish right now that was truly an incredible pressure test you all cooked valiantly some more successfully than others we need a moment to discuss who'll be going home [Music] what do you think Michael this is going to be a very difficult decision heavy and study but I thought inside was okay the sauce was clunky the inside was Bland the outside was raw very poor quality dish one of them is got to be out please step forward Danielle your salmon wellington looked beautiful and its appearance was not deceiving take off your apron and please head upstairs thank you very much the other dish it was made by a home cook who has underperformed in this competition come on Julie but it looks like that's about to change Julie congratulations please take off your apron and have head upstairs thank you my plan was to get Julie and Danielle and now they're in the top and it was a total fluke D and Kayla your performance was bad enough to send you both home but there was one dish that was marginally more refined please step forward Dale I'm sorry that dish did not belong to [Music] you Kayla you're safe what thank you please remove your apron and head up to the gallery thank you wow she touched another [Music] one Dale we're excited to see where life takes you please make sure it involves food it will because you are one fine cook come up here and Shake Hands congratulations you did a great job should be very proud luck thank you I'm proud of how I've represented myself and I'm actually blown away that I've made it this far in the competition the standout dish was inventive and guts this dish belongs to Deo there we go Captain you've earned it go go go come on guys if you keep cooking like this you'll be the one to beat I have had the most amazing time ever job D that's all I can give you baby thank you that's fine the experiences I've got to go through and the places I've got to see has been a once in a-lifetime experience and I would do it all over again if I could [Applause] Dale who's going to be the first Master Chef Canada kale is going to kill them all she's going to come back and win it thank you [Music] kale I'm going to kill it and um I can't wait to see Dale it's going to be fantastic I think it's safe to say that this is probably the riskiest thing anyone's done so far to roast an entire squab on the bone in 1 hour and serve it perfectly cooked overall very good job it's time to find out what's under those boxes standing on my mystery box and there is definitely a smell I can't put my finger on it one it smells like dirty feet in here now two three [Music] left awesome what is that in front of you is an array of raw ingredients some are exotic and some may be more familiar just like you'd find in the kitchens of any quality restaurant but these ingredients are not just from any restaurant they're from our restaurants it's really cool to see what these chefs are inspired by so my contribution to these is taro a basic Staple in all Asia just treat it like a potato kimchi something spicy sea Argent a treasure from the sea it's something you either love or hate and we love it oh boy daring food in case you haven't noticed it stks it's the King of Fruit in Asia if you can use this you will really impress me definitely going to use a durian doesn't matter how much I hate it I want to impress Chef Alvin my restaurants feature the best seasonal ingredients from across the country yellowfoot Shantel found East Coast and West Coast chipollini onions delicious sweet Italian onions quinoa very healthy grain mustard a classic Italian fruit mustard from Northern Italy squab deliciously gy and just in case you didn't know it's pigeon I've eaten almost all these ingredients except for the pickle cherry mustard thing I've given you monk fish a robust fish that can handle a lot of different flavors white miso cered soybean which is wonderful in soups and in dressings and pork belly you have 60 Minutes to make us a restaurant quality dish we'd be proud to serve I hope we don't have to use all the ingredients that'd be in trouble your 60 Minutes Starts Now measuring cups I'm either going to work with the pork Billy or the monkfish I haven't really decided yet maybe some fried onions I don't really know no clue what I'm doing just throwing stuff in a pot this is my favorite challenge so far because this takes a lot of uh creativity Innovation to be able to create something that's going to impress us a lot of these home Coke is really going to be intimidated by all these ingredients oh for me my advice simplify it create a balanced dish I would take the pork belly marinate that in with the white miso and the durian the dish I'm making is a stuffed squab with a roast of chiellini onion I'm totally going to butcher him and he's going to be looking pretty in about 2 minutes I'm thinking about stuffing and roasting it I'm not going to be able to do that in an hour the fitful with using the squab it is very very lean need to build on those flavors of that squab it's got a mild gaminess to it but the overcooking is the key for them I am going to make pigeon soup or pigeon broth with some uh Asian cell noodles and some mushrooms I'm going to be making a butter and pork basted monkfish with a sea tin vete now the pits of monk fish is that if you overcook it it gets very r R so I would give it a really great sear on top roast it in the oven base it with lots of butter some herbs and if you overcook that fish it's over 30 minutes Fu you have 30 minutes to impress us with our ingredients hey Carly what are you making mushroom and onion stuffed flat bread and then I'm going to um miso poach the um monkfish why is it there because I put it in too early how much time you think this is going to take to cook that's a little rare in in the middle like 6 to 8 minutes probably closer to five uh if I can give you any advice okay that's the star of the show not the Flop bread all right good luck thank you Marita so tell me what's your cooking monk fish what are the flavors in the pot mostly Asian inspired I've got that garlic the ponu a little bit of fish sauce some miso I even put in a piece of that kimchi in there for that spice and you have an idea how it's all going to come together on the plate it's in my my head sounds like you got a lot going on I definitely [Music] do Eric what are you doing I'm going to be pans seering some monk fish this is a durian sauce that they made for the fish it's actually quite salty how you thinking that uh it was just the jam and some of fermented Bean oh I think it needs a little bit more duing okay but let me give you a Word of Wisdom being complex and being Innovative is not the same thing [Music] hey tomorrow hi chef fresh noodles fresh broth yes chef a pigeon broth that's delicious thank you Chef incredible looks like you've been kind of flying under the radar is this your chance to really come out this is exactly my chance to come out and shine very very impressive so far I love this tell me what you're doing Chantel mushroom monkfish and a SE tin just made a broth which is Caro root and a little bit of fish sauce so you use the terror rout to ficken the broth that's right not smart idea have you ever work within no I'm definitely taking a risk I'm going to make like a a soup with whatever this is it said treat it like a potato and I don't want to go towards the Italian ingredients right I want to try something different here that's nice 5 minutes you have 5 minutes left your final 5 minutes it's not a time to be in confusion now is the time to get ready I'm shaking too bad wow there's some very interesting looking dishes happening out there everyone's raising their game here I think it's my yelling Tamara is making a soup with fresh cut noodles where is she getting noodles from she made them oh wow she wants to win now on the other hand Cari is made flatbread with mushroom and Mis monkfish on the side and she doesn't look too sure about it to be honest with you cayb a whole pigeon that is ballsy one minute final minute come on Kayla looks worried very worried why would she do that they cut it open and it's bloody and it's still squawking I will definitely not make a good impression I want to see the finishing touches going on those plates you need to be finishing them up 30 seconds time to panic [Music] 10 9 8 7 6 5 4 3 2 1 head up woo after observing and tasting throughout the challenge the judges will now take one final look before selecting the most promising [Music] dishes I'm pretty confident I I think I'm going to be called up for sure we asked you to make us a delicious dish with some superb and perhaps unfamiliar ingredients from our restaurants there were some dishes that particularly impressed us the first dish we'd like to taste was made by someone who has never won a Mystery Box challenge I really really need to win one of these mystery boxes I need to go in that back room and see what that's all about please step forward Tamara bring your dish up here my noodles turned out perfect and the broth is super so this dish is for the judges can you tell me a little about your dish please an Italian Asian fusion dish with Italian noodles and Asian broth the broth I love the color that rich Golden Brown It's amazing thank you chef if I would change one thing on this dish I would look for a little of that pigeon meat nestled under the noodles or in between that just popped out every once in a while very nicely done thank you looks very nice the richness in the city the perfect balance that to me it's a very very nice dish thank you chef the second home cook we'd like to see was clearly inspired by a difficult ingredient that home cook is Danielle how do you feel about your dish I feel like this is the strongest dish that I've brought up to you walk me through it what is it brown butter basted monkfish served in a sea urin Nel and I've topped it with chant mushroom and a little bit of tarot crisps for some [Music] crunch it's very good I'm talking like Alum my mouthful I like the acidity the fish is cooked properly it's a great dish it's good to see you coming to the top now thank you very much thank you good job thank the next person we like to call forward is no stranger to the top spot please step forward burita I've made a little bit of a glaze for the monk fish and I have a sweet and spicy Kim cheese slaw on the bottom fish looks quite nice wow that's a lot going on in my mouth you got the fish nicely cooked it goes nicely with the kimchi and I'm glad you didn't overseason it because kimchi is very salty that was smart and I like it it's good to see you thinking outside the box and your repertoire is growing you continue to [Music] impress today because the dishes were so good we've decided to try full I'm thinking that's me that's me for sure I hope they're going to going to call my name the cook who made the fourth and final dish took a calculated risk but it's going to take a closer look to see if it paid off please step forward [Music] Kayla so I did a whole roasted squab and then I made a Jew with the pan drippings from the squab what I'm most interested in is if the pigeon is cooked medium to medium rare let's see [Music] it looks good it looks nicely cooked I'm salivating already and surprisingly tender the pigeon is [Music] outstanding I think it's safe to say that this is probably the riskiest thing anyone's done so far to roast an entire squab on the bone in 1 hour and serve it perfectly cooked overall very good [Music] job we need a moment to discuss nobody wants to win more than me I guarantee you that I don't want to just be called up I want to win fantastic dishes something that I would serve at various restaurants all four did an incredible job this is going to be a tough one four outstanding dishes but only one can be the winner the person who cooked the best dish who will get a huge advantage in the upcoming elimination challenge that home cook is Danielle congratulations Danielle you're about to gain control of the competition Baked Alaska a majestic classic that when conquered is truly the mark of a Master Chef what no idea what it is the base is a moist Airy layer of sponge cake brushed with the essence of a syrup or lure the center of the dessert is a dome of Rich ice cream surrounding the sponge and ice cream is thick pillowy mering brown to Perfection why don't you come up and take a look I literally think it's a joke cuz I don't even think it's possible the trick to Baked Alaska is making sure that whilst it's baking in a fiercely hot oven that the ice cream doesn't melt the merang acts as an insulation the right amount of thickness of that mer is essential sponge ice cream and mering married into one luxurious presentation please head to your stations there you will find identical set of ingredients you have 80 minutes to prepare bake and present an individual sized baked Alaska your time starts now I'm very nervous just be calm Caleb be calm okay Eric looks frazzy no I have no clue who's going home could be any of us Comm levels alltime low hate desserts never had one of these before this is an incredibly technically detail dessert there are three major components the sponge the ice cream and a mering that you want to get all over that dessert to insulate it and then in a fiery hot up you have to make sure that all three elements work perfectly together so the first step is make the ice cream right agreed they have to be doing it now I'm most worried about ice cream I've never made ice cream I sure as hell I've never baked ice cream so worried yeah I'm my pants Kayla hi so I see you're preparing some strawberries so you're not sticking with a classic uh no I'm actually going to do a riff on a Neapolitan ice cream so I've done a chocolate sponge cake a vanilla ice cream and I'm going to do a strawberry sauce well I've never seen your hand tremble quite so much as it is today so I'm going to leave you with that and make sure that you uh watch the time you only have 45 minutes left Danielle how you doing good how are you what do you have in there it's going to be a maple pistachio ice cream and then I'm going to be brushing the sponge cake with a little bit of maple Whiskey sauce I'm sure you're not taking a little bit of a risk there I'm definitely taking a risk but uh it's Master Chef Canada kitchen it's time to start taking risks who's going home today it's definitely not going to be me really absolutely not your ice cream should be in the by now so it'll freeze up solid I've made sponge cake a few times so I am feeling pretty good okay guys that sponge cake needs to be in the oven go go go get it in there I'm a little bit worried maybe this won't bake in time I'm mixing the batter and I start folding in flour Julie hi fake to Alaska challenge got to be the toughest yet are you confident you can pull all that off looks like the flour is a little under miixed there I would take that out with a spoon so you don't get that uh raw flour flavor thank you I think Julie is having a meltdown I just came off Julie station she was taking her Geno sponge booring it into the sheet pan and the flour that is in there that is unmixed I said to her Take It Out remix it so it mixes through nicely she didn't take that advice she just takes her spatula and mixes it through throws it into the oven if we find uncooked flour in that sponge cake it could be the end why wouldn't you take your advice at this stage of the game 30 minutes you only have 30 30 minutes left your last 30 minutes I open the oven and I pull out the cake and it's not servable I can see that there's too much moisture in the cake it's Rao is it it's Rao I see Danielle and she threw her cake in the garbage and I think what are you doing uh my sponge cake flopped my eggs I don't know if I under whipped them or over whipped them but starting over if my second sponge cake doesn't work it's over I am praying for an absolute miracle I start to mold my sponge cake and it's mushy it is brown Globs of Goo trying to salvage it and put it in a ring mold and cross my fingers I pull out my second sponge cake me and it's just as bad as first I'm absolutely ticked I have no time to make a third sponge cake I have to use it Danielle's having a problem with her cake too and I'm thinking maybe hers will be worse than mine 10 minutes you only have 10 minutes left come on your mering should be going by now on the mering not the easiest of things to make separating those egg yolks from the white making sure there's no contamination cuz if you get a bit of that egg yolk into it it is not going to become light and fluffy adding the right amount of sugar and then beating it so it is nice and stiff and easy to work with that's the key it has to be stiff so that it creates an insulation around that ice cream it's time to put my mering on my cake so I start throwing it on it looked like abstract art I'm pretty good at culinary engineering uh when it comes to constructing things you pretty much have to slop a bunch of mering on and just even it out smooth it out and take a spoon and start dollar ping to get those nice Peaks you have 5 minutes start baking your Alaska when I put it in the oven I'm actually a little bit proud that I've actually pulled this off my ice cream is solid and my mering is perfect I put my baked Alaska in the oven I feel like I have a little bit of hope everyone's doing awesome but Kayla is behind everybody a little bit worried about Kayla right now she's got to get her Baked Alaska in the oven 2 minutes 2 minutes left Kay's got the torch going that's probably a smart idea mhm if you don't have enough time just sear it that's what I would do yeah so my mering isn't crisping up as much as I would like it to so I'm just going to blow towards the top of it really quickly don't know what it will do to the mering but looks pretty nice very smart Caleb 10 9 8 7 6 5 4 3 2 1 head up great job great job guys great job time is up and I'm definitely worried my baked Alaska looked like an igloo but a really ugly Igloo please bring your baked alasas up to the front to be tasted compared to the beginning I definitely thought I was going home taking out my baked Alaska I think I have a pretty good chance of winning this I know inside this mering my ice cream is soft right now I'm not hoping to be the best I'm hoping somebody screwed up more than I did now the judges will taste each baked Alaska and decide which Cooks stay and which Cooks will leave the Master Chef Canada kitchen once and for all Che [Music] I tell you Cuts beautifully sponge nice and fluffy mering nicely [Music] crisp that cake to me is beautiful you tell me you cannot make desert eh that doesn't say it you tend to underrate yourself sometimes you have to Pat yourself on the back hey Chef Eric [Music] Chef it is very good thank you chef Danel Chef this is a maple pistachio Baked Alaska Ice Cream was a little soft yeah the sponge is a little disappointing yeah ice cream was soft yeah it was I'm guessing it's because of the insulation of the sponge below that made the ice cream melt on you thank you [Music] wow not your finest work definitely not I want this bad I do not want to go home on a stupid dessert this is intense [Music] man hi Julie hi you think you on a classic I did some nice layers Happening Here sponge cake right in the bottom it looks a little grainy did you incorporate all the flour I tried to cuz it looks like there's raw flour in here wow I've never seen a baked Alaska with raw flour that might be very costly for you yes I know that Julie hi looks looks like the loading of the mering got a little carried away there huh yeah good success on the ice cream though by the looks of [Music] it I had mentioned to you about the yes you did flower in the sponge listen the texture of the mer is good the ice cream is good not listening to Chef Michael could send me home nice three layers thank you what's the flavor of the sponge on the bottom uh the flavor of the sponge is chocolate are you happy with the way the sponge turned out uh it was a little bit fudgy or more than spongy but the flavor is really good you're right it's it's fudgy yes almost like a brownie if you wish thank you I saw you using a borch where did you learn that trick from I just wanted to get a little bit darker I thought it would be a good idea it was a good idea definitely got it darker it's different where is a sponge cake that brown thing M look at that it's doesn't look very appeeling does it no Chef flavor's nice took some risks here unfortunately some of them don't pay off too well yes chef I don't get much Lobster row where I come from I don't know the difference between a soft bun and a hard bun but I sit on a hard bun every day so that was a good one chef feeling good about officer not feeling good about time it's very easy to overcook I want to make sure I don't do that today I'm really interested in seeing how Tamara pulls her dish together so far in her basket I saw white asparagus green asparagus feno I saw mangoes bloody hell I don't know what she's doing Tamara hi chef so you've picked out lots of ingredients on the pantry keeping your options open yes chef so what are you preparing I am doing a Caribbean agan fusion with a little bit of Curry and butter poach Lobster any concerns with the delicate flavors of the lobster using Curry how big and robust it can be yeah Chef I'm just using Curry as an accent I'm not actually currying anything so a subtle background you got it Chef thank you I'm making a very simple lobster boto so I really want to showcase the flavor of the lobster and U make sure the judges love [Music] it Eric hello Chef what you doing poaching the lobster and butter I'm cooking a lobster Roto anything in there in terms of aromatics I'm going to put most of the aromatics in my stock so you're going to make a quick stock you think you'll have enough time uh cuz that flavor of that Lobster is key success it better be good yes sir Mike how you doing doing all right Chef okay how long have you cooked that for that was uh just 10 minutes right on the dve what do you think is it going to be just right I think it's going to be just right I hope so what are you doing anyway just kind of like a little deconstructed lobster roll deconstructed I like that W yeah yeah so I'm just making the garlicky croutons over here I'm doing a little smoked paprika corn and then I just made my own aoli are you going to do anything with that lovely tamali you know yeah that's going to go in my aoli oh fantastic yeah yeah well I tell you this sounds great let's hope it tastes good eh thank you hi Julie hi so what other flavors are you going to be putting into the dish there's going to be bacon corn and we'll be able to taste the flavors of the lobster through all of that M no idea and are you removing the meat from the shell afterwards or are you serving it in the Shell I'm going to try and do the knuckles out of the shell if I can get the milk the knuckles and the claws the sweetest part I've never done this before so I'm going to try good luck oh my [Music] God hey Marita hi chef why a ravioli I haven't showcased my Italian side yet that's an ambitious dish it's a big risk you're taking what do you have in here that's my feeling what's inside it fresh hers parsley chives a little bit of ricot lemon zest lemon juice salt and pepper it taste a lobster very nice good luck thank you Chef I don't even know which way to put this in this way we'll say that's right no idea I'm feeling really good about my stock the lobster flavor is definitely coming through as long as time is on my side I have a good chance of being up there today fingers crossed heo Chef what are you doing I'm making a lobster resoto Chef do you realize you have two other resoto that we're going to compare it with what's in there that's just veggie stock Chef is that your normal recipe usually if I had time I'd make stock out of the Lobster Shop why pick a rotto when you know you don't have time to make a proper stock well I'm going to actually add some Lobster inside my rotto right before it's cooked I think it needs a lot more flavors or else it's going to taste like lobster on the vegetable resour just when I think I know what I'm doing I get thrown down I'm worried about my resultto not being perfect that's what I'm worried about 10 minutes left what 10 minutes remaining in the cook I am worried my Saving Grace is that it only takes a couple minutes to cook I hope it pays off I'm getting a little worried I still have to cook it for a while it's got a ways to go I'm shocked three rortos I think peno's in trouble he's cooking roro with a vegetable stock you should fully utilize all the lobster all the flavors that's what Eric has done he's got all the shells the inits from the head which are your favorite part and I think he's going to do quite well in it well Mike is being more Innovative he's doing the construction something that's not so boring maybe he can pull it off I can't think of a better time than being in the top seven to Step It Up 5 minutes perfect if I'm having a hard time so is everybody else cuz I know I move a lot faster than everybody you have 2 minutes left what do I crack this thing with Julie's just starting to peel her Lobster see that Michael said the knuckles are the sweetest part of the lobster but they're really really difficult to get out I don't think she knows how to remove it off the shelf it's harder when you're shaking this is like panic mode 1 minute 1 minute left come on guys push push push I'm running out of time can get the knuckles out I'm not sure what the judges are going to say about this yeah my resultto is done I should be able to pull this off come on [Music] plate dig deep you can do this almost there 10 seconds left 9 8 7 6 5 4 3 2 1 hands up stop cooking that was tough the judges will take a final look at the homecooks dishes and select the three most promising to [Music] taste there was three dishes that stood out and we want to take a closer look one of these cook will get a huge advantage in the upcoming Elimination Challenge the first dish demonstrates that sometimes simple is best what's more simple than like lobster aoli and garlic toast the lobster was the star ingredient my Lobster was cooked perfectly right now I'm holding double Aces and seems to be perfectly cooked I have two claws cooked to perfection my dish looks stunning please step forward Mike I think of all the homecooks here Mike has the biggest knowledge of food he could definitely be a big threat it's just a little take on a lobster roll garlicky crustini underneath the lobster was simply boiled in salty water I've got some smoked paprika corn and just a bit of sauteed Capers and then there's an aoli made with the [Music] tamale I like the balance between corn and the Capers and the lobsters not disguised I love lobster rolls because they're soft and tender and the bread here is very crispy but I do appreciate the fact that you were creative with a very common luxury ingredient so good job thank you [Music] Chef I don't get much lobster roll where I come from I don't know the difference between a soft bun and a hard bun but I sit on a hard bun every day so that was a good one Chef fantastic very nice the lobster that's done to perfection and of course the tamali gives it that extra crustation that extra flavor very very tasty one all right thank you [Music] Chef top seven and they loving this dish I feel pretty good the next dish that we want to see is also on the light and simple side I've got my fingers crossed that mine will stand out I think they're talking about me please step forward [Music] Tamara tell me about your dish a butter poached Lobster with Thai mango SLO with fresh peas and some red onion and some celery Leaf if you overcook a lobster it is tough it is rubbery this should be moist succulent tender if cooked just to the point do you think it's cooked to the point yes Che doesn't disappoint thank you Chef the mango the pink grapefruit the shredded sugar snap peas crisp Citrus refreshing simple but very tasty thank you Chef every time you go in the pantry you have two baskets with you I like to see you have one basket and plan it out and focus a little bit [Music] more Lobster is perfect you could have just had this on a plate to basically show us how well you cook lobster thank you [Music] Chef four of you decided to go Italian on your Lobster today I definitely want these judges to taste and know that I can cook more than Asian food one of those dishes stood out come on I really think this is one of my best dishes I'm hoping they see that I took a risk to get this Advantage is huge it was made by Eric nothing against Eric but I really wanted to be called up there I use the body and the shells to make my stock and I only use the tail claw and knuckle meat in my risotto there's some Kini mushrooms parmesan cheese the rice I think has all the characteristics of an outstanding risoto you used the shells and increased the flavors by various aromatics you can taste Lobster in it and that's the key with Rosato very good [Music] how does that look to you slightly overcooked Chef I would say slightly overcooked I tried butter poaching It For the First Time Chef okay it's a bad mistake but I must say the roro is perfect and is delicious very nice thank you Chef please give us a moment to discuss [Music] amazingly cooked lobster it added that crisp texture I would agree congrats Tamir yeah right congrats Mike the dish that we thought showed the most skill the best execution and the best flavor was cooked by Mike thanks mik thank thank you so I guess making it simple has paid off for you less is more yeah for sure feeling good today your inspiration comes from a bakery it's an edible icon for many Canadians a symbol of our sweet patriotism it's a breakfast classic and a decadent snack and we'll show you 12 good reasons why it deserves to be the star of this pressure test what is it [Music] a dozen donuts look at how good those look Donuts are actually like super hard to make they're super technical even though it just seems like the Trashy dessert right they are made with a light Airy yeast based dough with a signature hole in the middle or filled with something delicious in this pressure test you will make a dozen perfect donuts and serve them in a bakery box your box must include at least three different types of donuts he's going to fly too close to the Sun and make four Eric we want to see Donuts that are perfectly risen delicately fried and finished with different glazes of your own invention all the ingredients you require will be waiting for you at your stations you will also have access to a specialty Pantry where you can choose the ingredients that will flavor your doughnut fillings and glazes you'll be given 60 Minutes use your time wisely I'm definitely terrified that is Donuts I really really hate baking chef first pressure test how you feeling under pressure under pressure what are you going to do Chef I'm going to make peanut butter and jelly donut inspired by the plastic peanut butter and jelly sandwich I'm going to make a s'mores inspired donut and I'm going to make an Italian style donut classic not very exotic taking the classics into considerations here and making something out of that so that's imaginative I believe how confident are you scale 1 to 10 seven Chef seven it's enough to put me through cuz my scill is uh pretty [Music] high Eric walk me through your Donuts how many donuts are you making I'm going to do eight different kinds eight different kinds yeah I'm not just going to do three because I never want to do the minimum it seems too easy it's going to be a bacon one a coconut one cinnamon sugar vanilla One play on a mole chocolate and spicy Citrus one blueberry jelly filled one and uh candied walnuts so what's your Backup Plan Eric strategy it's not even a strategy you can already screw up three why would you scrub eight eight good luck for a Chinese eight though that concerns me it should concern you too is he doing like a cremon glaze too like what was he doing with the milk I he's doing a cremon glaz 30 minutes up you have 30 minutes left I would recommend that you take a look at your donuts and make sure that Pro Roofing nicely look how flat they look let's make this work my money right now is on Marita I think Marita cooking a Donuts now is a good strategy now she can then focus on just the toppings and the fillings only Eric is doing eight different varieties what eight he doesn't think the pressure test is tough enough already with having to make three Donuts he's making it more difficult for himself we got a cremon glaz he's got a blueberry sauce he's got something burning yeah I definitely could be going home today really ambitious what I'm trying to do if he pulls this off I'm going to be incredibly surprised I'm so excited to see Eric all over the place he could help me move further in this competition if he messes up 1 minute left one minute start boxing your Donuts on Eric's not going to make think quick 10 9 8 7 6 5 4 3 2 1 head up nice job guys please bring your box up to the front Okay let's open this up wow these look perfect you're married to a policeman right okay tell me what we have here first I've got a vanilla brulee a strawberry lemonade and a fairy coconut donut let's do the coconut because I love coconut love it I can taste all the components the glaze is just perfect that to me is a very coconut donut thank you Chef Mara hi chef these look beautiful thank you Chef little jewels in a box let me try the strawberry lemonade sounds wonderful that hint of lemon it always makes that fruit come alive and that's exactly what happens with this donut thank you Chef that strawberry is upfront that lemon is a second flavor you are the dut Diva today thank you Chef well done wow Marita's Donuts were stunning they were beautiful they look like they came from a shop H what's in this box did you stick with the plan to make eight or did you take my advice and do three there could be a variety of eight in there so these two are my bacon Donuts junken nuts cinnamon sugar donut candied peppers with a chocolate glaze blueberry glaze donut looks like there's a couple of hits and a couple of misses this is the bourbon and walnut yeah classic combination I like this one thank you Chef nice texture the flavors make sense to me so what is this there's a bacon glaze with a candied bacon on top nice texture thank you not too sure about this fat did you eat this I did you like it I do I don't well eight means wealth in Chinese but it also means greed and when you get too greedy I can tell you what can happen you can get a big fat zero so remember that good sure okay my favorite has always been sugar donut nice and plump soft this looks good you know I don't like my donut too sweet but this one it's just for right it's not too sweet nice texture beautiful now don't you wish all 12 for your Donuts were these this show I'm not by any means happy with the final dozen donuts it just looks like I'm an idiot cuz I tried doing eight donuts and Chef even warned me I shouldn't have done eight Jeff Michael well at first glance I notice how irregular they are I find that a little disappointing that you know we've got a large one a very small one yeah Chef I wanted to have smaller and bigger Donuts why would you want to do something like that well sometimes you want to cuz I know when I eat donuts Chef I eat two or three really these Donuts should be the same size yes chef tell me the flavors you have in your donuts please a cream filed dut with sour cherry on top chef s'mores inspired donut with graham crackers chocolate ganache and a marshmallow this one here peanut butter and jam inspired donut no Jam did to make it through are you sure you put Jam in there I'm positive chef and seem like it went in there let's try again I hope that one's better there we go you've got Jam in this one I do it's unsweet it's almost sort of flat in flavor okay but I do feel that there's a little era in the dough and I think something went a little r here that's fair Chef thank you what's the flavor here what I'm looking for what what exactly did you want to achieve with this donut I wanted that nice cream to come through chef and I wanted to get a little bit of that sourness from the sour cherry on there chef [Music] this one's delicious thank you shf what happened with the yeast it looks like it didn't didn't activate here yeah try [Music] that what do you think is a doy it's very dry thank you it was a bad idea I should have just made them all the same size you all brought your best to this pressure test but unfortunately one of you will be leaving the Master Chef Canada kitchen we need a moment to [Music] discuss that was one of the worst Donuts you've ever had too that's one of the worst onut I ever had we were able to find some good ones in there but there were also some Duds on the other hand very interesting when you lift the lid you want to know what they are but you wouldn't want to eat them all three dozen donuts three very different outcomes and one of those outcomes was so outstanding that it has secured this home cook a place in the top five please step forward Marita congratulations thank you please take your apron off and head up to the gallery I'm in the top five I'm so happy Mama's proud Pino and Eric this is a very hard decision both your Donuts had extraordinary qualities Pino your flavor profiles were Whimsical and inviting and while the presentation was not uniform it was pretty and tempting in Eric your Donuts were inventive but sloppy you attempted too many flavors here's the thing about the donuts food should always look good but at the end of the day most important thing is tastes and the donuts that tasted the best belong to [Music] Eric go join the other finalist on the gallery thank you Chef it's okay it's very thick you could even pour the B sauce out it's not uh beray sauce it's berne's mayonnaise it would really suck if I just went home and disappointed my family I hope it tastes better than it looks me too Chef I am taking the biggest breath I think I have a good chance to win this [Music] challenge the home cooks are racing to finish a classic beastro dish steak fre with bernes sauce the person with the weakest dish will be going home F No 2 minutes you should be plating there's only three components on the plate they all have to be perfect everything has to kind of come together in harmony in order to be a delicious experience otherwise you're going to have cold frats hot steak Bern sauce which is thick and gloopy you don't want [Music] that 3 2 1 heads up time's up and I'm like yes got it all down it was really close to get those fries down but I'm actually feeling pretty good about it I have no idea how my steak is cooked on the inside it could be raw it could be overcooked I'm not overly confident right now I don't know if I've done enough to make it to the top four I finished everything my sauce tastes great my fries are perfect and I believe my steaks are perfect medium rare I can't go home I really can't it's time to taste your steak fre and find out who will be leaving the Master Chef Canada kitchen please bring your plates to the [Music] front Kayla we asked for steak to be cooked perfect medium rare what am I going to see when I cut your steak open um nice and crisp on the outside and a beautiful medium rare on the inside you're confident of that never too confident it certainly is a little darker on the outside than I might expect okay that is a nicely cooked medium rare steak yes see it quite nicely it's a little dark in some areas which would lead me to believe maybe the pan was a little too hot yes chef but the cook is perfect medium rare the difference of color from the Searing from the outside edge to a richer deeper Pink as it moves to the center beautiful thank you Chef it's very very good the seasoning is spot on also thank you Chef I was very concerned that you were putting too much [Music] on Kayla hi chef you happy um I'm very happy with my steak and my bernes these uh french fries try [Music] one what do you think I think they're cooked I think they need more color on the outside though I definitely agree with you that it needs a lot more sun I think looking at my fries all I'm thinking is where is my purse I need my bronzer right now these fries are Pasty I would pay for that thank you so much it's delicious it's well balanced great acidity how did you master a bernes in 1 hour you made it before uh third times a charm uh this is my my third time but I um I I eat a lot of it so I know what it's supposed to taste like it took me hundreds of times to master the basic humble hollay sauce which is the mother of this sauce and you've done that three times thank you Chef had you nailed the fries you'd probably have one of the best steak freets with bernes that I've ever had so close yes [Music] chef so Eric what am I going to see when I cut your steak open perfect medium rare Chef that's pretty confident [Music] glistening beautiful very nice thank you chef and nice to see her on the steak on the outside and all the way around see the color differences around the edge as it comes to the center it is much darker and richer pink perfect thank you [Music] chef and very nicely seasoned that's about as good as it gets on a steak Eric looks very impressive that came to me in the restaurant I would be a happy man thank you Chef French Fri eyes that's nice that's consistency that's uniform but then we the crispy expert right yes sure I can basically almost you know hear the crunch I would give this a very good pass thank you Chef maybe a bit more you know when this dish is made properly it has complete Harmony there's nowhere to hide though here talking about fries steak and a sauce what happened here I don't know Chef it's very thick you could even pour the BR sauce out it's not uh beray sauce it's Bay's mayonnaise it would really suck if I just went home and disappointed my family I hope it tastes better than it looks me too Chef I am taking the biggest breath I think I have a good chance to win this [Music] challenge at this point I'm thinking my SAU could definitely send me home Mike boy hey Chef we asked for steak to be cooked perfect medium rare is that what I'm going to find when I cut into the steak I sure hope so [Music] shf oh God it's blue as soon as Michael cut into that I'm like I'm going home for sure that is not medium right now Mike steak is still moving it's really tough but Mike could be going home on a blue steak I just didn't get the sear I needed on it before I got in the oven there you were the only one that took it to the oven yeah do you think it was in the oven and out of uh out of your mind no usually like if I get a good sear and a skillet in 5 minutes in the oven at 3:25 will usually do it right for me but I just didn't have the residual Heat going into the oven nicely seasoned though thank you very nicely seasoned are you happy with the result I'm really kicking myself over that steak I would be too yeah hi Mike hello Chef french fries what do you think about them uh there's a bit of couple uneven Cuts there Chef it would have been nice if I had a moment to definitely pick out some of the couple larger scraggler got in there with french fries tastes pretty good crispy soft right consistency nice size Chef how are you had better afternoons for sure that Blue Steak there's no excuse that cow still mooing wow yeah you know it's not a perfect medium rare but it is a perfect rare which is not a bad thing for some people who like rare meat the bernes now nice consistency you can Chef I like the shine to it it's beautiful this looks pretty textbook I made a few bres in my time well I like the way it coats the back of the spoon which is one of the tests for all apprentices when they make a bernes and It Coats it beautifully how does it taste it's delicious thank you Chef everyone worked hard to deliver in this challenge unfortunately we have to send at least one of you home we need a moment to discuss there's definitely some high points but there unfortunately a few a few low points there you got one really bad steak and one really bad french fry and one really bad sauce so everyone had two or three elements perfectly done right now I feel so sick it's anyone's game at this point it really is bernes is the most difficult component on that dish it was like wpaper paste this is going to be very tricky guys so we know what we have to [Music] do this classic beastro dish had three ch alling elements we were looking for a Flawless medium rare steak perfect crispy fries and a velvety bernes all of you nailed at least one component of the dish and one of you nailed most of it that person was Kayla congratulations thank you so much your stake and perfect bernes gave you the edge please take off your apron and join the other top four finalist in the gallery good luck guys good luck good job Mike and Eric your plates were a little less consistent Mike your steak was undercooked but your fries were decent and your Beres beautiful glossy and perfectly balanced Eric your fries were the best of the bunch your sauce was the worst and your steak was cooked perfectly to order while every element of steak fre is important the steak is the jewel in the [Music] crown and I think you both know what that means for sure sh Mike you're going home today because of your stake yeah for sure okay on bu Eric head upstairs you're top four finalists of Master Chef Canada congratulations thank you chefs feels good to make it this far but top four still is enough good job this mystery box is definitely a game changer it's our biggest and most intimidating mystery box [Music] yet oh my God oh my God it is Joe Bastian hi guys an idol of mine I'm super intimidated to good for him pretty amazing it was pretty cool pretty cool he's poised he's elegant I think I'm a star struck for the toughest Mystery Box challenge yet we've invited the toughest judge from MasterChef us you have made it to the final four of Master Chef Canada and that is a testament to your ability to cook great food and to partake in one of the greatest culinary challenges in the entire world so congratulations to you all Joe came out of the big mystery box now it's time to find out what's in yours 1 2 three left everything contained in your mystery box has been handpicked by me I've given you the king of all Italian Cheese's Gro pedano tender Veil calamari pork sausage and punch cha freshh Bata and from my Vineyard a wine I make myself in northeastern Italy called vesa biano that's for cooking not drinking these ingredients are like Top Dog ingredients like best of the best very it tell you simple but they have to be done the right way whoever wins this Mystery Box will get a huge advantage in the upcoming elimination challenge you have 60 minutes to cook something Italian inspired impress Joe basan it hi Marita hi chef so what are you making Mediterranean stew M with Camari and I'm going to do a Roy Trinidadian bread a ro te are you from Trinidad I am from Trinidad yes yes I hope that I could impress you today with a little Trinidadian Italian Fusion do I want Fusion or do I want like pure Italian food I think you want to see a little bit of us an important Mystery Box someone's going home as well you a number one or you number four I would like to say that at number one good luck thank you chef all right how you doing good how are you Chef today I'm going to try and go a little more simple I don't want to be super chaotic in front of Joe what's in the tomato sauce just the tomatoes just the Samons on or tomatoes no I'm going I have the infused flavor from the sausage uh-huh and you're going to put the garlic is there a vampire convention happen you're going to saute the onion and all that pork F yes a little heavy no everything I was doing for my sauce you question you're going to put some wine in it it's too late now never too late my friend man I think Eric's going to have a problem with keeping it simple and I think that he's going to go home okay tomara what do you got going on what are you going to make uh I'm going to do a f uh Loy medallions with a spatel chef I do Fusion you do Fusion yes chef Fusion without confusion absolutely Chef where's your V Line hopefully that's cooking already in about 5 minutes I'm going to put it on so you haven't started cooking the V La yet no Chef I'm from Alberta so I'm very familiar with proteins I think that's definitely one of my strong points I'm a very positive person but you know one dish will send you home good luck hi Kayla so what are you making I'm making a stuffed F loin stuffed with what the parmesan cheese barata basil some render down Panetta and a little bit of chili flake where's your V one did you I just stopped it in the oven yeah it's stoed it's in in the oven I butter basted it very Frenchy very fancy you think Italian food you think simple all of a sudden you're like butterflying a ve and filling it and stuffing it seems very ambitious you know I just really want to impress you somebody's going home and there's only four of us I mean those odds aren't good at the end of the day that deal has to deliver absolutely Chef you can talk to talk I hope you can walk to Walk who's going home today 10 minutes [Music] remaining so some very interesting things happening out there at this point I think kale if she can pull off the stuff feel and if it's still pink and moist in the middle that would be very impressive but very very very ambitious I'm really interested in trying Marita's rotin she's frying it off in a little Skillet pan right there and uh by the look on her face she seemed to be quite pleased with it so far Eric who's gone the traditional route I think he's a little bit confused of what Italian simple Italian pasta means like I seen a lot of raw garlic you have just one minute left wor about overcooking the calamari it's my biggest concern I need to make sure that that calamari is cooked perfectly because if I don't I may be leaving the master chef canidate kitchen last touches want to see goodlooking plates 9 8 7 6 5 4 3 2 1 stop hands in the air everybody good job there's always a chance in top four to go home and I took a risk I hope it paid off I kept it simple today I don't want to seem very frantic in front of Joe he doesn't know I'm like crazy yet so I don't usually cook Italian we'll see how it goes I'm hoping that it was cooked well you never know the first dish we would like to try is you Marita please bring your dish up everything's riding on the calamari I'm so nervous okay Marita tell me about the dish I did a Mediterranean calamari stew a little bit of Capas and a roe with olives and fresh parley the calamari is cooked perfectly still very very moist very delicate the tomato stew has very nice fresh flavors you taste the olives you taste the onions you taste garlic a lot of garlic for me it's a very very good expression of ingredients and I think quite frankly it comes together really really strong good job thank you well the dish looks beautiful thank you [Music] Chef I think you've honored Italian ingredients really well here I like the fact that you added something that's from you which is the roow tea very strong dish thank you thank you Chef I am so relieved that it's cooked right Eric please bring your dish up pass and tomato sauce could seem too simple and underwhelming and it could definitely send me home tell me about the dish it's homemade fetuccini sausage hand crushed tomato sauce top with basil it's pretty simple though did you want to stay simple or you trying to impress um I usually over complicate things today I thought I'd stick with clean flavors it does kind of come together as a pasta dish it has good flavor try what do you think say you're in my restaurant what would you pay for that $15 $ 15 $ are you overvaluing yourself uh see what they say I'm really happy this time you kept it simple yes but we're going to charge 20 bucks for that pasta that pasta better be right on and I mean from the sauce to the [Music] Noodle texture consistency you hit it right on I would say it's a very nice ish thank you Kayla could you please come with your dish this dish could either shoot me up into top three or it could send me home tell me about your dish stuffed ve loin with cheese Olive toenut crispy fried Capers very tricky to get a stuffed ve loin perfect how did you want to cook it medium rare medium uh medium medium medium yeah see not bad it's a medium true medium so you nail the temperature you were able to get a nice seasoned crust on the outside side The Filling i' take it or leave it the pinkness of the ve in the center is spot-on and it's moist and tender and really quite [Music] flavorful you think you made any mistakes here the fact there's no starch anywhere to be found I think that it was a risk and I think if you conceptualize a dish correctly you don't always need starch you've nailed the cooking here the color is perfect it's rested based at properly you think this dish is going to take you to the next level I hope so Chef I don't want to be too confident but I think I have impressed them okay tomorrow would you please bring your dish up Tamara tell me about it Yin boiled and pan fried some spatel tomato uh reduction and a tomato salad so what do you think of this challenge I think it was a really tough challenge I'm a bit creative and I like to kind of go outside the box and today I had to stay within the Box this is a very very ambitious dish showing off a little bit here right uh no I wanted to you're not showing off no if you're not going to show off now when when are you going to show off I'm a bit of a poker player I wanted to do something that it's going to set me apart from the rest of them you have a perfectly cooked me loin thank you what is that with you Canadians we know how to cook our meat you know how to cook your meat what did you season it with just some salt and pepper I think that this dish shows your ambition but also at the same time shows a bit of your in experience mhm thank you you're welcome I see the tomato salad super simple super straightforward and super safe which is a little unlike you and then on the other side it is far more gutsy and [Music] adventurous me nicely cooked I think you could have put considerably more white wine with that tomato base that you had there more olive oil and had a much more luscious sauce it's not perfect but it's a decent dish thank you please join the others we've tasted all your dishes and now we need a moment to discuss everyone has a really good dish I do not see a clear front runner I think overall they they honored Italian ingredients really really well absolutely I definitely wasn't expecting top four to become top three I'm super worried about going home the level was high overall I mean to say very impressive everyone had high points and low points and I think this one was close it was a little simplistic right you get that restaurant you be very happy absolutely that was fantastic so let's go break the news Joe bionic will announce the winner of the Mystery Box challenge but it will be up to the judges to announce who is going home overall I was extremely impressed the way that you Canadian home Cooks handled my favorite Italian ingredients the person who made the best dish in this last Mystery Box challenge who is about to become a top three finalist in Master Chef Canada is Kayla congratulations you so very much thank great Vis Joe on behalf of everyone here at Master Chef Canada we want to thank you for coming up here thank you and helping us make this incredibly important decision thank you good luck to you home Cooks thank you so much for having me thanks a lot my pleasure made the best home cook win good night thank [Music] [Music] you

Channel: MasterChef World

Views: 263,808

Keywords: #masterchef, Alvin Leung, MasterChef Canada, MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef canada, masterchef canada season 1, alvin leung, claudio aprile, michael bonacini, kaila klassen, eric chong, marida mohammed, masterchef canada worst dishes, masterchef canada eric chong, cooking

Id: zbOcq6W02c8

Length: 93min 10sec (5590 seconds)

Published: Wed Nov 22 2023