Best Summer Dish Ideas! | MasterChef Australia | MasterChef World

i mean essentially if something goes wrong here my reputation is up the creek i need to pipe my italian meringue onto my tart blow torch it i need to make this as pretty as i can nine eight seven five four [Applause] [Music] [Applause] time's up i'm really happy to have something on the plate considering that i had such a mind blank at the start of the challenge which cost me so much time good job oh that looks amazing looks beautiful elegant substantial is the pork cooked perfectly is the question in my mind that's what i want to know i'm really pleased tracy got a chance at community i think she's a good cook and she's intuitive so i think if anybody stands a chance of beating the chef beating ollie then uh she's the one good let's get the first session [Music] this is lemon lime meringue with candied orange it looks really good i'll tell you what though that meringue's not as silky smooth and shiny as it should be it's a little bit broken yeah it's overlooked yeah but flavor is key looks runny too doesn't it i don't mind a bit of looseness in the curd right shall we taste yep [Music] very short pasty great pastry is smashing the crunch that feels delicious winning elements the pastry without a doubt actually that's one of the best places we've had in the competition so far this year i love the curd it's really beautiful it's really smooth it's got the right acidity it's not too sweet but it is runny like too runny because what it's doing is compromising that pastry yeah that pastry is awesome let down some meringue shall we score yeah shall we get the next edition yeah seared pork loin with summer fruits pickled beetroot fried buckwheat and prosciutto lovely thank you i like that bit of complexity pretty dish too um i'm looking at things like you know it's that little ribbon of fat around around the chop is that crispy is that going to be nicely rendered question mark these are the things it's about the the cuisine for me nice really nice how's the fat around the edge george it's really funny so yeah yeah i'm not not rendered down look at that i think the flavors that work for me on that pork buckwheat which is crisp and toasty and kind of crunchy which i like because it's texture the pork is cooked beautifully like it's a just a little tiny little bit of pink which keeps it moist but not overly sized and that dried apricot puree on the side i think it's really delicious you think there's an overload of different fruits i think there's probably one too many fruits i think you know for me this is a really clever dish and a dish that sort of pushes the boundaries slightly and i love the buckwheat but for me the past there i don't know it's weird it's like it's trying to compete with all these fruits so it just doesn't make sense but there's certainly some clever elements oh yeah it's actually going to be like a celebration of seafood in a bowl with all these little summer style vegetables to eat today you know the smell on the gantry is captivating donovan's got crabs cooking down and it's all just wafting up and i think you can see a few taste buds getting excited up here is this from your nonna's repertoire kind of but not really sorry what are the carrots for puree do you think the dish needs it i just think it needs something to pop and it's good color think about the ingredients you're using do you think they're nice with carrots i think marco is definitely a hell but you need to take his advice i mean who who would know more than marco pierre white how are you going all good yes good what are you doing very well i've got my carrot puree on but marco doesn't reckon carrot really grows with the dish that i'm making well don't listen to marco all the time if you listen to him all the time you're not your own boss he's funny isn't he being cheeky i don't know if he's playing a little bit of strategy there i started doubting myself what if he tries to scream me over i just don't know what to do i'm i'm really stuck i'm like the cooking prawns the mussels and the pippies to get that stock to let down the soup and add an extra dimension to it and then what i'm doing here is cooking off the fennel then i'll cook off the carrots zucchini mushrooms last thing i'll be cooking the fish plate and serve hopefully be a push but i'll be able to do it if i concentrate i'm looking at the fish and it's still not cooked enough so now i start to panic not panic but move a little bit faster [Music] what come on come on don't look at me beautiful we're in 30 seconds away from finish and it's still not cooked enough and i will not put it on the plate unless it's cooked to perfection so put the fish in the oven is he doing put it on the plate put your fish upside down don't worry about it i'm only joking the young girl has finished nine eight seven six [Music] [Applause] [Music] time finishes and he's only then putting his fish on the plate and then his sauce i think donovan may have got his time a little wrong wow i can't believe what's happening i honestly i i how did this happen how donovan gets up and brings his dish to the wine room and because it's a blind tasting i'm really confused and i'm struggling to comprehend what's happening [Music] gentlemen this is my dish and fried barramundi with mussels clams prawns in a seafood broth however i was five seconds late putting on the barramundi fillet and the sauce so enjoy please take that into account what yes enjoy what's going on wow are you kidding me and he had an hour to cook the dish and he put it up right what was he doing [Music] it's done don't we well i don't think we've ever been in this situation in any tasting no in any series of mastership i mean yeah amazing cooking and when you think about it he actually had a lot to do yeah he's had to fill up fish prepare the fish he's had to prepare mussels prawns pippies make a stock out of all the shells prepare the vegetables and we know that donovan's going to properly you know core a tomato blanch of tomato refresh the tomato peel the tomato the seed the tomato paisa and the tomato now i sort of get why he's ran out of time donovan what did you do that's madness [Music] what does that mean you know what [Music] wow oh my gosh no damn my roast chicken summer vegetables and green herd contour me oh come on what does mia does not not look like a roast chicken it doesn't know the roast chicken dish looks absolutely beautiful it looks so simple but elegant at the same time but there's so many elements on there i'm feeling really nervous up on the gantry oh wow that's beautiful so we've got a lovely crown of chicken stuffed with a herb mousse each of the cooked vegetables also has a raw element on the dish as well and then we've got the lovely consummate wow i mean it's stunning this is a three star dish and you can see why right guys time to taste i've got a couple of extras for you oh oh my gosh it's delicious that contributed out of this world just freshness lots of herbs it's just absolutely delicious the chicken is just melting your mouth i'm just i'm absolutely petrified at this moment the obvious opportunities to fail here is overcooking that chicken the preparation of the chicken is very important if we damage the skin on the breasts and the bird at all we're going to racially ruin the dish because the moose will seep through and come out make a big mess take note on the balance of the ratio of the mousse to the breast the vegetables need to be prepped nicely when you're making your consomme don't over season it in the beginning just keep tasting everything as you're going along loki you're happy to be down here now very happy great looking at the dish you've got to bring every element together it's not just roast chicken it's vegetables and also the consummate it's a complex dish with a lot of technique it's gonna be out of my comfort zone you have three hours to recreate matt abe's dish the dish least like mats will send their maker home good luck everybody your time starts now [Music] let's go like on a super high speed right now oh looks good kristen come on okay pick up the pace the sarah's on her third oil sarah's gonna push a bit so cool and calm benny i've just gotta wait for that raft to come to the top i'm under the pump now these all systems go nice joke my chicken has been the water bath for one hour i now need to unwrap it oh my god it's like christmas put some oil and season it and then get it into the oven you got your chicken out i know well that's fantastic i hike this is a shape very good shape it's like a football is this your thing precious wait to be tasted i don't want to get cocky fingers crossed good luck thank you i'm going to put the chicken into the oven for 11 minutes on each side and it'll be ready to take out and rest kristen that looks so good thank you yes gina come on out oh a little bit of oil season season season get it in the oven good job ben oh that looks good although come on chloe that looks great back let's go guys keep up the pace i've got to turn it but the other side gets done now i'm going to get onto some vegetables guys your chicken should be out of the water bath now and ideally it should be in the oven 30 minutes to go loki don't forget your chicken come on sarah the time is just melting away 30 minutes left and i don't have half of my elements i've got to finish my consummate and my herb oil is draining and i've got to get onto my vegetables as soon as possible sarah your hair is like an indicator for how you're going have you got the chicken in the oven yet no no it's how long have you gone left in the world two minutes two minutes it's 22 minutes in the oven don't forget it has to rest for ten oh my god i'm starting to panic i need to get onto my vegetables but my main concern is the cooking of that chicken sarah get it in now it's the main element of the dish and i'm worried that i've left it too late to get it into the oven and that means i won't have enough resting time pick up the pace halves onion if i don't get all my elements onto the plate then i could be going home [Music] i'm still working on my vegetables i've left my chicken in the oven as long as possible that i'm not going to be able to rest the chicken sarah come the chicken chicken i'm happy that it's not undercooked that's all i can say because i'm really really worried that it's over ah [Music] one minute to go i'm plating up my chicken and vegetables i had to rush loki pass off the consummate get into a jug oh okay pick out the face [Music] disaster [Music] 30 seconds i thought i don't have any more yeah but from seeing inside the jack there's little left enough to pour the 30 mils i still have some consummate to serve the judges 10 seconds to go nine eight seven six five four three two one that's it [Applause] oh my it looks good honey that looks cooked to me come over for dinner i'm never making this for you just so you know we're going for a pot and parmesan [Music] i'm feeling like i just ran a marathon and proud of myself that i managed to catch up but looking at my dish i realized oh my god there's not enough mousse on the chicken that could send me home i'm shattered i have had the most amazing day today i've given everything that i got it's all gone to this dish and i just hope it's been worth it i've just cooked a three-star michelin dish this means everything to me right now i'm really proud of myself today wow i mean visually wow that's the funnest time i've had since i've been here knowing that there's so much pressure on really just inspired me is that your best cook so far i feel like it is i've not been so excited putting a dish up i felt like i was doing everything that i needed to along the way yeah really good to see you sure it's yours you sure it's yours i know who knew yeah and you look like you're on cloud nine it's given you a bit of a confidence boost hasn't it i so needed it so i'm i'm just hoping that it all tastes good together and everything works yeah so do we yeah thank you thank you we're gonna taste thank you enjoy thanks a lot oh wow that is just spectacular you know what do you think of the amount of moves the color on the screen ratio looks really good there i mean the chicken looks cooked beautifully nice color on the skin vegetables look nice bright vibrant it's the chicken that catches your eye though doesn't it look at the color [Music] [Music] hey there's nice grins on everyone's faces consomme delicious got meatiness about it but lightness and fragrance chicken cooked beautifully consummated you said it's delicious it's delicate uh the celery the carrot the turnips and the radishes cook well the things that stand out for me are how well the chicken's cooked how well the mousse is seasoned how well the the herbs stand out and how good that consummate is just beautifully seasoned it's clear it's light i don't think many people are going to do better than joe this dish shows women under control and cooking at a peak which is great to see for today's summer dish i'm doing fancy barramundi with rasam broth grill fennel and cherry tomatoes i want to get my crispy skin in the oven so it can get golden brown then i start working on malasana broth i need to make sure it's packed with flavor so i get some fresh coriander rasam is primarily made with tamarind tomatoes spices garlic and tumeric i'm liking the smell of this what i can smell is sourness is tamarind is that right i'm making a tomato rasam yeah it's a refreshing broth i'm serving that with a pan-fried baramandi okay and a grill fennel why is that summer for you for me it's summer throughout the year in singapore so rasam is part of our daily meal i love it and this is refreshing i suppose because it's acidic yeah and sour i'm adding a pinch of lemon juice based on the sourness of the tamarind yeah do you reckon you can beat that fella across there he is good so you're good too yeah let's see who means hey yeah man i can see exactly what sashi's doing it smells incredible so if i want to beat him in this round my dish has to be on point khan hi summer summer parties stay parties cocktails pool beach kind of vibe so my favorite drink of choice has always been absent wow it's an absent and cucumber grenada so that's gonna go with a coconut ice cream i'm gonna also do a lime sago pudding underneath and a cucumber and absinthe grenada on top everything works for me and it's a great little concept isn't it awesome let's see if we can get it done in time i think my biggest challenge in this dish is making sure that i get the balance of absence to everything else right absinthe is quite overpowering if i use too much of it and it could dominate the dish today as soon as i knew that i had summer i only really had one thought in my head summer parties like day parties pool parties i've gone for a cocktail kind of vibe a cucumber an abstinent grenada with a coconut ice cream and lime sago pudding the sago pudding is on the stove it's time to check on my desiccated coconut and it's perfect so i let it cool down a bit before adding it to the ice cream carved this dish it really sounds summery um what do you have to do ice cream happy with the flavors the flavor is really good it's really intense coconut right your granita is done it's in the blast chiller great i i love it um absinthe not too much ah no um you can taste it but it's not like a punch in the face absolutely it's quite umv be careful i'm actually a little bit worried that um my taste in absence is different from the judges so i've put about three tablespoons into the absinthe and cucumber granita maybe they'll find that overpowering but i think it's really yummy sashi are you sure you don't want to put any chocolate in that i'm putting a lot of chocolate in this today heaps and hips rasam is a very traditional south indian dish but i'm trying to put my spin by making it a bit refined grilled fennel and fish i think will go very well together and i'm adding some cherry tomatoes to the rasam so that it gives an additional freshness to the dish now i start to season my fish and put it in the pan to cook i need to keep an eye on the fish that fish is the hero of the dish it needs to be cooked perfectly hopefully when i assemble the whole dish it comes out well win this jewel and you're one cook away from that advantage ten minutes to go [Music] ten seconds nine eight seven six five four three two one that's it your time's up ah how'd you get big fire huh oh it looks beautiful i can't believe i got all of my elements on the plate i like the look of my dessert but ben's dish looks absolutely amazing and that sauce or broth that he's got on the side looks gorgeous i was really happy with that cook i think jess and i are both at either ends of the spectrum today she's done the most amazing dessert but i'm really happy with the bisque this is what i imagine eating in winter is full of flavour and it's got some great little scallops on there [Music] [Laughter] [Music] fabulous cooking the kitchen certainly smells beautiful so we're hoping the food is delicious first up is calm we really need to be sashi today but at this stage we're all producing amazing food so i'm just keeping my fingers crossed that i get a chance to win it [Music] this grenada has melted so quickly [Music] i love that coconut ice cream toasted delicious rich the hidden lime in the sogo fantastic and that granita when you get a frozen with that granita absolutely fantastic but because the sago was plated while it was still hot it's melted the granita and suddenly the absinthe in the frozen granita that's quite handleable becomes pretty strong when that granita melts and now it tends to overpower everything it's a tiny little slip yeah but it's enough to throw out what is a delicious dish yeah the egg which is a shame because i love that ice cream it screams summer yeah that's yummy yeah delicious flavors but it's now the cocktail that you were trying to be inspired by so thank you guys right our second summer dish sashi i'm proud of what i've done today it looks exactly what i've pictured in my mind hopefully it has a very good balance of flavors and textures wasa dish pan fried barramundi with grilled fennel and rasam and i also have some crispy skin barramundi and the summery elements summer it reminds me of singapore very hot rasam is part of our daily diet beautiful love it get up here in sauce let's taste it [Music] what do you reckon smells wonderful yeah cook beautifully sashi really beautifully well done wow that that's nicely cooked look at that it's gorgeous it's pretty special [Music] [Music] it's a beautiful dish fish cooked really well i love that crispy sort of salty skin that broth is yum this is a summer dish it makes me happy you all right yeah i love it i love it i mean i know what the traditional dish is but i like it in your version i like the fennel i like the tomatoes it's delicious i like the crispy skin online the fact that gorgeous sauce is championing that piece of pheromone it's lovely yeah what i love is you've taken classic mediterranean summer dish of fish grill fennel tomatoes textbook flavors of the south of france and you've combined it with this lovely south indian rasam and the clever part of it is adding those peeled tomatoes and real fennel because they add some more freshness and pull down the heat and the intensity of the rasam so sashimi sounds good as you were saying it i'm going oh you're right you're absolutely right oh yeah you're right delicious hold on sassy [Applause] whatever happens is what's going to go on plate [Music] i'm running out of time the spirals are not perfect i've got no choice i'm gonna have to use this gonna have to do mate and hope for the best come on trent move move move doesn't matter don't let this dish burst your masterchef bubble hop and out again [Applause] [Applause] nice samuel well done come on bry i checked my chocolate cone careful brian [Music] and they are perfect super super thin super glossy i'm really happy with these good very good the semi photo bowl looks perfect the cocoa butter looks really nice around it's really smooth come on you got this fry [Music] [Applause] brian lost a lot of time tempering but he's absolutely fly now the crowd is cheering and it really helps boost that confidence i'm impressed with brian [Music] i think it's all time to come together i was at the really really slow bottom of the pack but i somehow caught up and i'm feeling really confident at this point but there's still so much left to do i have to keep pushing i'm not going home today [Music] there is so much to do you got the chocolate sauce to do you've got to spray your little truffle speed up focus and go [Applause] i feel like i've worked so hard today to get to this point and all my elements are coming out nicely [Applause] but i know i've got a lot of elements left to do and not much time to do it i've got my cones out of the freezer i start spraying and it's actually coming out nice and even my chocolate cones look beautiful in red well done they are perfect it's time to move on to my non-freezing chocolate sauce for the middle the first thing i do is add my methyl cellulose to warm water start to whisk it and activate it i then place glucose and cream into my mixed jug and turn it on for six minutes once my cream mixture is up to temperature i had my dextrose my cocoa powder my dark chocolate and my butter thyme's flying by the sauce has proven to be a little bit of an issue it's taking a little bit longer than what i would have hoped so this is your chocolate sauce yes you know what your cone is made of yup chocolate what happened if you pour hot chocolate to a chocolate exactly so think about it all right everyone we got 20 minutes to go the sauce is finished now so into a bottle and straight into the freezer to get it down to 10. check the temperature of your sauce if it's too hot don't put it into your car and your corn is mad of chocolate you're gonna melt in the end nothing holds up your dessert check it again check it again check it again [Applause] most elements are made now really need to put them together the important part right now is to get your desserts together start assembling start assembling come on trent so i need to fill my chocolate cone with dark chocolate sauce that's been cooling in the fridge if my chocolate sauce is too hot it's going to melt my temper chocolate cone which might be an absolute disaster careful watch the temperature yeah make sure it doesn't melt the cone man i realize that my dark chocolate sauce is too hot yeah no cool it down as much as you can so i put these sauce back into the blastula five minutes to go come on [Music] [Applause] [Music] there's less than five minutes left and i have a bit of a gander around behind me and in front of me i do feel like i'm falling behind i'm really really worried that i'll even get anything on the plate [Applause] do you have your chocolate sauce ready that's next so that's next on my list come on faster fun i want to say something from you darling i have to get a move on it's time to start filling my chocolate cones now i know it's really important to make sure that temperature is correct it can't go in too hot i'm just going to put the chocolate sauce on let's go you got this samuel so i test the chocolate feels pretty cool to the touch here we go this is the wracking part so i squeeze it in halfway up the cone oh here we go [Applause] [Music] looks good samuel [Music] oh what just happened the chocolate's too hot oh my god oh god oh oh oh i feel sick oh my god disaster's struck the sauce has obviously gone in too hot and it's just dribbling out the bottom oh my god yeah he's in big trouble i'm gutted i'm trying to attach my cherry stem we've got one left and the the fourth cherry stem finally sticks enough to set and i put it into the blastula ten seconds [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] that's nuts that was that was insane it doesn't look as pretty as as christie's but uh i put everything to that so i'm hoping my balloon went samuel is it together did you get the hole plugged i've never done anything like that in my life this has been the hardest cook of my life by far to recreate such an amazing piece of artwork it was difficult it was really hard it's a roller coaster ride it's so much to do i was so worried i had nothing to put up at the end but i got something up it's not the prettiest but i hope all the flavors are there food means a lot to me it's where i go it's where i find my happy place and i really want to stay that was an incredibly serious and frenetic cook i think because those three boys desperately want to stay in the competition and i think other than brian it was probably their worst nightmare trent and samuel but at least they got three desserts up which is fantastic i sure did i mean geez that is a mesmerizing tough dessert for sure well actually there's been more than a few chefs that have been playing around this space with this concept for a decade or so i think people love that theater but is that that seems to seemingly defy physics and this is another one we've still got the balloon to go and everything could hang on that balloon literally christy i think they're going to need a hand i think so before going into judging i've got 30 minutes to make a successful balloon sit above my ice cream and complete the dish i need to get this right if i can't get a balloon up today it's not going to be a complete dish and it's going to lose the theatre of the dish completely i've got christy by my side and she's going to be one that ties my balloon off and get on the string i'm now going to add my hydrocolloid mixture to my isomorph fully combine it to make my balloon mixture stirring my mixture overheat the mixture looks good but until i've actually got it in the sky i'm a little bit worried you tell me when you're ready to blow okay my job is to catch your balloon sure okay it's looking nice and smooth let's do it this process is a little bit of a juggling axe you've got to lift the isomore out really slowly from the saucepan while turning on the helium slowly slowly it's working i can't believe it it looks perfect yes yes good ah you have hole oh no my first balloon pops in front of my face still have time let's do this again it's a sticky business all of a sudden it just seems to work for me [Music] i'm absolutely pumped to have a balloon there's no time to waste this balloon is made out of sugar after all so i need to rush it into the judges so they can see all my hard work [Music] very gentle you can do it breathe breathe let go yeah [Applause] [Music] oh mate sit down come on sit down i would suggest an area way out of your comfort zone completely i don't think i would even ever have the opportunity to eat something like this let alone make it and i actually really enjoyed it i really enjoyed it until the obvious he looks amazing in control for most of the cook and then in the last 20 minutes or so it seems to work yeah even once i i rectify the area as much as i could i felt a real sort of joy in putting this up because i was i was proud of myself i guess best of luck samuel we'll taste now thanks so much when do we ever applaud when they bring a dish when somebody does something that's almost blooming impossible that's weird that was incredible i don't want to be a downer on the party but there is an issue here what is that cristy pour this chocolate sauce when it's still hot and the cone itself is made of chocolate so it melts as well [Music] [Music] even though the chocolate sauce did run out we understand that that's but the chocolate sauce is quite nice i think it's beautifully smooth and and soft which is where i want to be there's a good crack in the temper how's your semifreddo the flavor is there where do you put the importance of the dick i place a lot of um kudos in getting that balloon done that that's a massively technical thing and all part of the whimsical nature of the dessert for me dessert is something that you eat with your eyes first [Music] it is for me it's important you

Channel: MasterChef World

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Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef australia, masterchef compilation, masterchef australia compilation, masterchef summer 2021, best summer dishes, best summer dish ideas, best summer dishes to make, best summer dishes to cook, best summer desserts, summer dish ideas, masterchef australia dessert

Id: s2vQjBOZof8

Length: 41min 52sec (2512 seconds)

Published: Thu Aug 12 2021