Best Vegan and Vegetarian Recipes | MasterChef Australia | MasterChef World

oh wow oh my God it's in the grand that is beautiful this is awesome this is beautiful give me Gob is this chilies heaven heaven heaven today's box of ingredients is really tricky as much as I love cooking with vegetables it's always easier to have a protein because that just adds so much fullness of flavor and more fat also holds flavor on your palette and the other thing is being able to deliver something that's a Master Chef standard but no surprise as well we've got a different box of underbench Staples some of the regulars have been replaced with vegan Alternatives all the flowers oil and vinegar they're all the same but instead of the usual Butters there's vegan salted butter there's vegetable shortening instead of cow's milk you've got soy milk and instead of cream you've got vegan cream cheese some nutritional yeast and agar agar and instead of eggs there's Aqua fiber Channon so it is literally the liquid from a can of chickpeas it acts almost identically to egg wh so you can make your marshmallows your mering is a really great B t for mes pretty much it's Limitless I think making a cake will impress the judges because a cake is something that's buttery and eggy they're not necessarily going to expect a beautiful light Airy vegan cake let alone mixed with all these really cool vegetables so I'm hoping that point of difference might set me apart today so the very first thing I want to get started on is my ice cream so obviously with this ice cream I don't have eggs to work with I had a little bit of a play around with this cream cheese and I can feel it thickness so I know this will work I'm going for top four like I mean I'm vegan I love cooking vegan food so yeah I really want to hey po hey I'm going to make you know the curry Puffs that we get in Malaysia I'm doing that pastry but I'm stuffing it with sweet potato that's been potato po um and I'm going to make a beetro chili ketchup with it yum but I'm also going to do a little miniature stir fry and I'm going to make are you actually are you going to have time yeah yeah I was really hoping someone would do this because this is a method that not a lot of people know about which is literally making a dough kneading it under running water until until you're completely washing the starch off and then what you're left with is super high in protein really good for you this is hundreds of years old yeah it is the beginnings of what have now become meat Replacements that are so famous all around the world and I am super impressed that you're doing this because this is um this is taking commitment yeah I think I am being quite ambitious with my time yes four as always I want to be in the top four today okay Satan is actually pure gluten and what it does is essentially mimic meat I'm making the say time because I'm trying to create something that has the same mouth feel and the kind of fullness of flavor that meat gives but it's really timec consuming I have to keep washing that dough over and over until the starch Falls away and all I'm left with is that gluten and I just hope I'm giving myself enough time I'm going to be making a dessert using these Savory ingredients I've eat it at Shannon's restaurant Smith and daughters and I remember having one of her pasta dishes and I I thought that there was Lamb on the dish but it was basically mushrooms that have been dehydrated for a day and then rehydrated back into its form to make it tastes sort of like lamb I'm going to take that inspiration and dehydrate my Pine mushrooms and make it into like a crummy kind of type that goes underneath the sorbet there's a lot of ingredients that I don't particularly cook with a lot but today is a day to experiment with those ingredients hello Jess hello hello now is vegan your thing is not my thing but after hanging out with Reese it's opened my eyes about what vegan food really is um I'm going to be doing a dessert today so my dish today is basically a caramelized ciac sorbet it's got a beetro apple cider vinegar gel and then I'm going to be dehydrating some Pine mushrooms and I'm going to dust that and then also fold that in with some more caramelized sugar and also I've reduced some Alaba to make egg whites to make a TW with some time you know you've only got R out to go I know I think mon Chef makes me a little bit crazy I think anything can really happen in this kitchen and so far it's worked to my benefits I'm just hoping today is the day Callum what's cooking so I'm going to do uh some vegan sliders so I'm going to make a little bread using the aqua fiber ex got the absolute most beautiful mushrooms in the world look at that these little Pine mushrooms I'm going to cook them whole and make a little beachy ketchup as well the one beautiful thing about today is there's heaps of opportunities there with underbench Staples that we can create great flavor for our dishes soy milk can make tofu Aqua fiber can make mering and make little crisps so I'm going to make a skin or a crisp out of it by reducing it down on a pan it looks super funky when it's cooking it doesn't really look great You' think it kind of would cook like an egg white where it sets but it doesn't it sort of steams off and you're left with the pure skin at the [Music] bottom I then add the nutritional yeast salt all over the top as some seasoning it's cool nutritional yeast has its amazing chicken salt flavor to it but I reckon when you add it to this Aqua Farber skin it's going to emulate regular chicken skining hot though ow I'm making the Satan which is a mock meat made out of gusion that's been extracted out of a water and flour dough how did it get to that stage FL water and then just rinse it and rinse it rinse it rinse it rinse it rinse it it's a lot of work I'm making the T time because I'm trying to create something that has the same mouth feel and the kind of fullness of flavor that meat gives and I really want to impress Shannon but this Satan is taking so long to wash I'm just massaging and ringing massaging and ringing I'm having second thoughts about doing this Satan because I haven't even started on my Caro Puffs so I leave that and I start my Curry puff there's 15 minutes left my C Puffs look beautiful but I just have Shannon's voice haunting me her saying I'm so happy someone's doing this Satan and I'm thinking me leaving Shannon disappointed is not going to get me top four and I think a yeah I will do the Satan so I just wash that gluten like a mad person and I get it nearly there it's not exactly how I want it but I know it's going to fry up [Music] okay my pastries are frying away and I'm stir frying my Satan I'm really glad that I made the Satan today because I get to Showcase something that I grew up making andin will be so proud of me but she'll be like you should have washed that glut in a bit more and I'll be like I didn't have time [Music] lady I take the SLC out of the oven it's done it's perfect please work baby please work please work the SLC is actually slicing perfectly the rounds are exactly what I'm after it's nailing the brief but I need to stay focused to build my tacos they're hot they need to be absolutely perfect because I want to be in those top for dishes so badly okay tell us all about your dish R so I've made a cake in the cake I have olive oil and carrot on top of that I made my take on a cream cheese ice cream um and then finished with a beet Tre caramel infused with a bit of the time and chili [Music] I don't know how you've done it with that beetro caramel and the cream cheese it is almost like strawberry SL raspberry feels and I really really dig it man the ice cream is awesome like it is really really awesome both texture and it's got a really interesting flavor as well really love the texture of your cake the caramel sauce is an absolute Ripper love the ice cream as well it's really fantastic well done man that ice cream is so so good so when you're done with all this you can come to my daily and teach my guys how to make this for me this is just a perfect cake I mean the fact that this is almost done is probably a sign of [Music] that thank you go thank [Applause] [Laughter] [Applause] you Tracy let's have it open ravioli of pine mushroom really simple but but impressive saraton come on down hi guys hello what have you cooked us so today I've made a sweet potato paraa with a chili and garlic glaze you bring such dynamism to your food when you're cooking well and you know this is definitely a case of that and I hope that you feel good about this cook because that was delicious all right next up Callum bring us those buns every keeps talking about my buns it's most unnerving oh we're going to be talking about your buns a whole so what is the dish exactly Pine mushroom sliders with a beetro Ketchup look at this it's so cute it's a msze ladder I love small but perfectly formed food I think it's really fun the fact that you made everything from scratch is even more impressive I eat it at a party for [Music] sure hey Jess tell us about your dessert place um it's called room for salc so apart from all the six components you'll find the salc in the center it's made up of a caramel pine nut fudge on the bottom it's also got the solarc sorbet which is made from the cream cheese it's got the thyme TW also the apple cider beetroot gel and it's topped off with a caramel powder on top did you get an extra 75 minutes we didn't know about that's a lot to get done my goodness Let's uh let's see it before a melt H mhm [Music] [Music] you're at a stage in your career where the more you cook the better you are I think you palet is developing like exponentially every time you walk into this place that is so challenging but yet so amazing for you to just go you know what this is what I'm going to do no one does that like no one does that there are very few people out there that just go that mystery box there's my plate of food you should walk back there with so much confidence because that is like a really challenging but really thoughtful and amazing PL food go D J thank you this dish is literally Sensational it's just such a multisensorial experience it blows my mind that you can conceive of this at your stage in your career which is still really early days good Lord I have no idea what's coming next for you but it's going to be amazing I mean this is just Next Level stuff what you did with those mushrooms in that dish is just astounding do you know and the creativity that went behind what you did just blew my mind KH bring it your vegan dish buy C what's a dish I'm going to call up the entire [Music] mushroom this is a sexy full bed curvy earthy Lady of a dish because my goodness you have managed to just Jam so much flavor into this just so much body going on here couldn't be any Mee here I've made sweet potato pastry with chili and beetro ketchup and then a Buddhist style stir fry with Satan and lettuce you really squeezed every second out of that cook right look at this yeah it was a bit of a precarious [Laughter] cook all right I'm nervous don't be nervous it's okay I'm nervous would you like Shannon to hold your hands [Music] that pastry is amazing really really amazing I could eat all of that plus another serve you've done me proud in terms of Satan and showing the country what it is how you do it and super impressive thank you so much big bold flavors here in the pastry dish the ketchup being my absolute favorite it's really great flaky flaky pastry I mean how you've done that with that butter um I would like the recipe thank you um The Filling again big flavors but more importantly all goes together really nicely these two dishes so contrasting yet so complimentary and complete together I reckon you you right up there with uh gunning for that top four place today thank you so much guys nothing else you got a solid forearm workout you needing for 3s in the 75 minut thank you next up Brandon I've made roasted sweet potato dumplings leak at the bottom with comfy garlic in the leak oil and a berr sauce that dressing the combination of the oil and that beetroot dye delicious I love the acid in the dressing really like that and the leaks were beautiful who doesn't love dumplings may my brenon I made a garganelli with pine mushrooms and a Pang Grado you've got a good amount of flavor out of everything that you've tried to the actual pasta the texture is beautiful definitely something I would eat sitting on the couch thanks Amilia thank you sarc tacos uh grilled Pine mushrooms and aquab skin Aqua Farber skin I mean that crunch just looks super cool are you happy with uh how the cook went today because this is this is your moment right I just enjoy vegetables I think they're as as cool as delicious as vibrant in fact more versatile than I think a lot of meats are as well so in my mind this is uh the future of how we should eat taco party for full y all right [Music] [Music] that perfect thank it is bloody delicious thank you what is said that's your best yet oh thank God easily your best yet mate he was is this big but it had so much body about it like it just it was it was unbelievable how much you packed in there you know three words complete without meat you know you find a joy in vegetables and we find a joy in eating your food that was Bloody fantastic perfect thank you well done Simon thank you fln reveals what looks to be a beef wellington but this ain't no beef Wellington is a beat Wellington it's a vegetarian version how absolutely clever V but with that cleverness there's going to be a lot of complexity it's going to be a lot harder than I thought well that looks uh incredible and I have to say I've tasted this dish and it is deliciously mind-blowing get close get close get close you need to yeah it's a fun one wow wowow oh wow this dish you were preparing when you were on the cover of the uh New York Times is that correct yeah a year ago or so the beat Wellington was the big thing now it's evolved a little more and this is the more refined version of that dish to this is a beet Wellington inside is a beetroot cooked in smoked beet juice with uh mushroom duck cell around it and some beet greens and then puff pastry these are uh creamed beet greens wrapped in a blanched beet green this is a ruad made from smoked dates shitake mushrooms and those have been tossed in some miso and then this is the sauce which is kind of Taken on traditional uh Bays but anywhere where you would add beef you add beets instead Chloe you've got this massive grin on your face yeah it makes me really happy I could smell it before and it just looks beautiful yeah I'm really excited I love Beach I use beacho a lot I can't wait to get start started wow that beetro has to be full of flavor and not not diluted by water this melts in your mouth it's so soft and tender it's incredible I love Beach there's a lot of finesse that goes into the little ball and especially the rad rich flavors but having it to look like that perfect circle and even that sauce look at that it's just shiny glistening and looks yum the sauce it kind of plays a trick with your mind because it tastes meaty it's so delicious for vegetarian dish it is actually hearty the dish is really really clever back into L thank you thank you how exciting first thing I need to do is start on that beat Wellington Center I have to first smoke 2 kilos of beetroot which I'll then juice and use that liquid to pressure cook the be treat Center come on Heather you're doing really well keep it up I get the smoking chips in the oven so they get nice and hot while that's happening I can start peeling the beach roots for the smok stock Heather how are you I'm good I'm going like stin today so you've read the entire recipe no no step by step L reading fine Step by Step leave you with it thank you you peeling all right Heather yeah peeling big as I can it's not easy is it your wood chips are almost done you got like 20 seconds on it once the smoking sement has been in the oven for about 5 minutes we then need to light it all on fire good work Chloe and place the steamer basket with the beach fruit into the sauce spin over a loow really work I really love smoking food I'm a big fan of it it introduces this really deep Bold Flavor to any dish smells wonderful smells good Heather come on girls you've got this [Music] going okay once the beets have been smoked for a few minutes I get my smoked beet troop through the juice doing really well Heather thank you it's time for me to start on my pastry tasting Flynn's dish the pastry was beautiful it was so light and Flaky and buttery and that's what I want to create today looks good Heather I'm so excited to be making puff pastry today I'm carrying a photo of my grandma it's just so ironic because Grand grandma always made pastries from scratch and she's been a massive inspiration to me growing up the pastry looks good I can see the butter is marbled through it that looks unreal Heather keep it up Heather's working really really well she's probably at the front of the pack at the moment smells amazing Heather nice Pace keep it up I'm feeling so good about this cook today my bay sauce is reducing and my beach root Center has been in the pressure cooker for an hour it's time to start on my beat Wellington assembly how long does the Wellington need to cook 25 minutes you need to get it in now right the beat Wellington is the hero of this dish so it has to be my next priority you know what we coming over don't you so we can have a sticky be at your beetro are you going to test it yeah [Applause] [Music] per I'm so excited that the Beet treat's cooked now I need to get it cooled down before I can start the assembly Rock Square I get my beetroot leaves and I lay that out I spread over my mushroom duck cell the beach root Center has cooled down enough so now I can actually wrap it in the pastry come on once I wrap it up in pastry I have to bake it for 25 minutes and once it's nice and golden I'm going to cut out a perfect piece for plating come on Teresa fasta I know I'm bit uncoordinated it's really important for my pastry to be the rock thickness I know that Flyn was quite thick so I roll mine out to how thick his calls for clay seal it up put in the oven yes mat make sure you seal it seal it remember it's the steam inside it's going to make it delicious good girl come on motor 5 minutes left come on come on Heather stop get the get it out you don't have time I only have 5 minutes left on my cook and I just don't have any more time I've got to start plating I reach in I grab that beat Wellington what's good oh look at it actually it's perfect oh wo one thing about Ln mcgary's dish was that beat Wellington was perfectly sliced on the plate so I want to make sure that this main component looks good on my dish take your time yep that's it yeah looks good to that beautiful I'm actually so relieved it looks crispy it's well cooked and to think that a 17-year-old came up with this recipe is just mind-blowing this is is why we call it a pressure test don't give up till the end 3 minutes to go come on that looks sick so good careful careful Heather I really wanted to have more time than this to played up let's go Heather I still have to get the beat Wellington the glaz green bow the date rouard the borderl sauce all on the plate and I'm running out of time I have to get this plate looking right nice Heather good job Heather sour ter 10 seconds nine I can he 10 nine and I look down at my plate the pastry looks a little messy that's not good enough five I cut the other slice and I'm like quick get it on two one and I'm done that's [Applause] [Music] it [Music] oh [Music] yeah you can taste the Smoke on the day which just makes the dish make yeah she really nailed the sauce which is such a big part of the dish the seasonings right on it it's got a really good depth of flavor and pretty delicious yeah for me it's not about the Wellington my focus my attention is drawn to all the other elements of the sauce which is wonderful kind of sweet balance love the Smoke on the dates and there's some crispness there too around the outside where she pan fried that cylinder of date mushroom which is just absolutely wonderful I think that that little ball of beet leaves is going to be an afterthought you know and think never again will I leave the the Beet leav in the crisper drw for later that was such a big hit of richness of such a small ball it is brilliant give us a little inside what you doing first do you the SB now cucumbers uh nice going to blend the lemon BMA through it so prioritize the list of importance okay and double question yourself as well make sure okay I know I'm confident with dessert I know I can make this work but knowing I'm competing against against John and how much talent he has so I know that I need to nail my dish I grab the lemon viima leaves from the garden and I'm just going to grab a little bit of my juice and put that into a blender and just liquefy that so then that will go through my sbet nice how we doing do you want to try that that's a s b definitely definitely so lemon VMA cucumber I've actually just fro some and put some a grener as well for garnish love that delicious G really like a SB syrup nice keep it going so I'm now I'm on the right track so I need to get that now into the churner I'm going to do a potato meal Foy it's a puff pastry custard layered up I'm going to use the potato as the cream and the potato crisp as the pastry I'm competing against samor and I'm really hoping that the judges get where I'm coming from with this dish I grabbed some prunes and some preserved orange and I think awesome this will really bring out the potato flavor I'm trying to stay under Gordon's radar hoping that he just skips over me completely you can't use canned fruit by the way you know that right no fruit at all Joe I'm telling you prins no fruits it's a vegetable Challenge and they must be sent to Stage I feel like an idiot not too late to change your mind Jo I've got potato cream and potato crisps and that's not enough for a dish I'm thinking I need something sweet something textural but really high acid and I'm looking at the vegetable table Ginger Ginger's hot it's spicy it's going to lift the dish Joe what are you doing now I'm going to make ginger granita Ginger you can use vegetable root please no fruit good so you put them in there yep and then wrap it with the shaved cucumber I want to feature this cucumber as much as possible so I've decided to use it as a casing in a way for a catalone so what I'll will be doing is wrapping the Moose with the Cucumber shavings guys come on three pins up for grabs 30 minutes to go let's go come on to make the ginger greno I've got the whole piece of Ginger skin and everything a lot of heat is in the skin I pop it into the juicer I top it up with a little bit of water just to dilute the Heat and then I pop it into the blast chiller I'm stoked fascinated with this midoy dessert fascinated white potatoes that is a bold move uh because everyone knows how to cook this or can get their hands on it so and how are you cooking the potatoes I've soaked them I've dried them off I'm going to fry them and that's my pastry they Dusty with pow of sugar is a c sugar Su sounds amazing I'm replacing the pastry element of this dish with potato crisp it's a bit scary because these crisp has to be lovely and crunchy as the vegetables need to be front and center I want to feature this cucumber as much as possible so I've decided to use it as a casing in a way for a catalone I'm shaving really thin slices of cucumber and that's going to be my wrapping around my moose how is that yeah really beautiful so is there a way okay of getting a cucumber peeling it gently and taking those first slices off there without the seeds cuz what's in the [Music] seeds what so what happens to water when it breaks down just starts to run out mean just so you got no seeds and I think then it's almost like a Perfect Cigar yes yep yep yep yep this comes off young man and you may have one of the most exciting desserts a vegetable has ever seen I'm now wrapping my MTH and I want it to look really pretty but it's so nerve-wracking because it's so delicate and I'm shaking a little bit but I'm getting it done so it looks really pretty [Music] potato Ginger and [Music] [Music] rosemary that is so wonderful the heat of the ginger and the granito get the the cool of the IES unbelievable those potato chips are super thin super crisp lightly dusted I just love it maybe people at home going potato chips are you serious but the potato chips are so light they're almost like a a crossi but the thinnest possible yeah sheet of pasta you could possibly imagine and it's vegetables that was the whole idea of the challenge and that the idea of using potato as a dessert is delicious oh two very pretty delous cucumber and lemon babina s with yogurt mousse is that bronze fenel on that dish it's a canalone is that cucumber or yeah canalone with cucumber with yogurt mousse it's very cever fantastic [Music] combination wow what a beautiful combination that really super cold cucumber SB against that yogurt mousse the freshness of the roll of the Cucumber there's a real herbaceousness and a slight bitterness from some of the the flowers in there it's a Thoroughly Modern thoroughly beautiful and thoroughly well balanced dessert that's not too sweet I love the Limon vainer in the SB it's really delicious on its own the sbet can be quite sweet when you connect it with the yogurt and the Cucumber it's just like bang love the sbet loved the little canalone with the yogurt mousse inside it's very GL three four five six as soon as I hear that it's a vegetarian Feast I just get this idea I get this inspiration for carrots and you know I love roasted carrots with this spicy kind of flavor with it first job I need to do is get on to prepping my carrots Aram immediately assists me with cleaning those carrots that's perfect scrub it just all the grit off they need to be cleaned really really well and then roasted with enough flavor so that the final product is this beautiful caramelized carrot that's just crunchy but also soft I'm marinating the carrots in orange juice honey garlic shots and a bit of thyme leave it to sit in that marinade for about 15 minutes and then I'll Chuck them into a hot oven to roast right now I've got my yogurt waiting to be minted so I've got my pepper sauce to be done so the Harissa just needs to have all the elements the roasted garlic the caramelized onions and the Chili Peppers all in there and it's going to Blitz up it's going to be awesome hariss is this beautiful tomatoey capsicam spicy kind of chili paste from Morocco and it just works really really well against the sweetness of carrots these are perfect thanks Carly yep I hold dumplings very close to my heart I'm really excited that I get an opportunity um to make them today he how do you want to taste these do you want to add a little bit of salt just like yeah saltt I have made these mushroom pot stickers before the Miso caramel is a new thing but I know they're delicious and mushrooms take on a beautiful flavor they can taste quite meaty at the same time so I think it'll be a really great thing to give meat lovers so right now I'm peeling extremely hot eggplants um they've got a really nice Smoky flavor on them they'll be really nice but they're freaking hot so um I'm just trying to get all the black bits off without without burning my hands too much the Smoky eggplant dip is it's one of those key things of Mediterranean Middle Eastern sort of food so it's really going to help tie all of those flavors [Music] together currently I'm working on the Harissa styled sauce for my carrots um and it's got quite a kick at the moment uh currently a spoonful of that it's a bit it blows your head off but I love it I love it it's got to have spice we've got to have some liveliness in you to counteract that spicy Harissa I'm doing a minted yogurt it's going to provide acid and freshness just to knock back that heat carrots are out of the oven I've just done further caramelization with some honey on the stove top and they're looking awesome look at the color of that um and these carrots are fantastic thank you so much they look like steaks yeah thank you so much loveely awesome thank you so much Y is a legend and just to have him enjoy the food I'm putting up that's incredible [Music] these are the yogurt flatbreads so these ones are a little bit softer and fluffier absolutely going to get them done Eloise has finished the flaky flat Breads and gets onto the yogurt based flat breads Samuel do you want the helian big chunk so do you want to cut it in small bit triangles triang triang triangles we're planning up now everything's looking beautiful it's all coming together exactly how we planned yeah that's hell yumy everything's coming together these little finishing touches can make all the difference to minutes to go come on come on guys let's go get it on the plate we really have a p on our hands with the roasted cauliflower the beetro kib the mushroom pot stickers grated carrot dish the sugar snap pea dip with the flaky and yogurt flatbreads on top of that we've got the eggplant dip and the sweet potato crisps come on guys let's go really got to move really got to move yes K great team we're going to push now push right to the Finish Line the last few minutes in the kitchen are absolutely hectic nine dishes have almost come together now we just need to start plating we have a great middle eastern spread with some pickled vegetables some mushroom and goat cheese Tarts a roasted carrot dish with hares a fennel salad with a miso dressing a helenic salad grilled Tumi with Plum compt two dips and our Moroccan flatbreads to tie it all together we want a feast that'll make the carnival smile 10 seconds 9 7 6 5 4 3 2 1 that's it [Applause] time yam says that you atat with your eyes and looking at these dishes on the table I'm really really happy with them there's color there's contrast there's texture there's flavor it's beautiful welcome guys it's just starting up the other end so there's um the C dish with nuts and Grains next to that is the sugar snaps mint and peino there's some sweet potato chips berri K with a roasted cauliflower puree and a yogurt sauce in the middle is a saffron roasted um cauliflower with a preserved lemon yogurt flaky flatbread there's a yogurt uh flatbread mixed mushroom dumplings served with misto caramel there's the Smoky eggplant as well looking at these dishes on the table I'm really really happy with them there's color there's texture there's flavor there's only a couple of concerns I have the carrot dish was a bit of a gamble but hopefully the flavors are there and it all comes together we also had an issue with the yogurt flatbread Life's too short to live with regrets so I don't regret putting the yogurt flatbread on the menu well y Tam you asked both teams to impress the carnivals with a an amazing Feast meat lovers like eating right so you wanted to see these this abundance at the table so this is the blue team's vegetarian Feast yep I think it looks absolutely beautiful I'm loving the colors are you missing the meat not at all no absolutely not no guys can we get stuck in I do like these dumplings dumplings are good yeah have it in the sauce dumplings are really good yeah those pot stickers are like me I think I'm eating you know something that's got you know min something in it you know the carrot salad it's just pry soft it's very sweet there unexpected textures you know when you dig in you find the pine nuts the quinoa the yogurt it's just just yummy it's great I love the herbaceousness of the um of that that snow PE dip with the the bite of the pearo delicious sweet potato chips you go really do you need them but actually they're really they're nice little text very nice you take one of them put it in the barbano yeah and you're happy yeah yeah the beetro kimon is a real surprise it's great really delivers the K the texture does feel like meat chopped up meat which is what you know traditionally it is and that eggplant dip I mean it doesn't look that great but it's all about the flavors and those were fantastic I love the flaky bread for me that's so much better than that that yogurt bread mine's a bit doughy the yogurt bread is not properly cooked no overall and it's going to come down to I think two great feasts what are the negatives of the BL put up but I mean there's not a lot shall we get the green teams efforts in let's get them in our dishes today pop off the plate they're full of color full of excitement and uh it's exactly what yotam and the other judges asked for thank you everyone for joining us we have today a roast fennel beetroot orange and burnt miso salad over here we've got Smoky eggplant dip with pomegranite we've got some smoked goats yogurt and mushroom Tarts uh in the middle we've got a helenic grain salad on the orange dish in the middle there we've got some halumi with Plum compot the little bowls are some pickled radish and carrot some roast carrots over there with some uh pitas a Harissa dressing and a mint yogurt and then a another dip at the end roast beetroot smoked labna which is a a strained yogurt and some hazelnuts and a Moroccan flatbread for your dips as well thank you very much and [Music] enjoy brilliant ideas in the execution I couldn't have asked for any more I think we did a super job today well here's the green tream spread and look I'm I'm excited cuz I love the look of this Rose carrot salad with the Harissa yogurt that looks spectacular I mean I'm looking at the fen and going yeah bra fennel with that lovely roasted uh beetro and we know that that orange and burnt miso dressing is Del when we tried it this bread doesn't look cook very well though look at that look at it looks really little raar on one side burn on the other could they could give us something a little bit more cooked what do you reckon about about helenic grain salad J you're famous around the world for your helic rain salad I think it I think they've done a really good job it I think it looks really fantastic and I I can't wait to taste let's do [Music] it what do you think y um I love the Tarts the mushroom Tarts I'm going I'm going to finish it off I just think they're so light they're perfect for meat lovers right you know what I love the carrot salad with the Harissa that homemade Harissa is absolutely delicious that is a standout dish the B ganisha is pretty good and I love the grain salad again it's got a nice balance of acidity and sweetness and crunchy grains you want the grains to be crunchy I'm not a mushroom fan the pot stickers have been amazing a big fan of the carrots those are my absolute favorite the carrots I love the carrots so much I'm going to keep the stems as souvenirs and I've just thoroughly enjoyed I guess a vegetarian meal of great proportions for the first time in my life I'm not going to become a vegetarian but I'm going to eat more vegetables stand by because there's another twist to come oh my God oh my God 10 of your diners on both are vegetarian so you now need to make sure that 10 of your entree Mains and desserts are suitable for okay yep yep good yep there are 10 vegetarian diners sorry let me just recap our menu seafood bisque King Fish there is nothing that a vegetarian can eat there we have to come up with brand new dishes get it's teams together make a new plan and off you go okay thank you all right best of luck guys we just got a DI tree 10 bedos 2 4 6 8 10 12 team listen up brown team listen up there's another twist 10 of our diners are vegetarian we' already had one twist but now we have veggie options too turn is Veggie Sarah says we need to now serve a veggie option I just look at Tessa I don't know how we're going to do this we can do this this is achievable I just need my team to Rally together there's so much to do I don't think I've ever been this stressed in A Team Challenge before Oh my God I am freaking out everybody you have 30 minutes to go make them count oh my God oh my God oh my God you need a whole new main for Veer there's another twist we have 10 vegetarian diners we need a new entree a new main we can do do this this is achievable I just need my team to Rally together let me just go in there and have a look around I can have a look for some stuff okay let's we've got an asce up our sleeves Simon's on my team these Turn Me On yep if we could roast some of these love I'm taking over the vegetarian Ms so we're going to do these beautiful purple cauliflowers we're going to blanch them off and pan fry them base out in some agod doce sauce which is like a raisin based vinegarette and then finally we'll do a cashew cream nice the vegetarian twist I feel like everyone's been in the industry for long enough that it's something that we deal with everyday so I've done it really fast I think it's just a really smart move to kind of use some of the prep we've got for the tuna dish for the vegetarian so we're going to try and cross over as many ingredients as we can so the tuna we're actually going to cook off some of the really beautiful asparagus in some butter serve that with crum fresh some crispy salt Bush and some finger limes our vegetarian main we're going to do a beautiful uh whole roast Pine mushroom and little crispy inois as [Music] well I'm just cooking off the asparagus for the veos now for our vegetarian entree we're using the same elements except for the tuno of course and instead we're substituting that with asparagus is that all right with the plating that's you want okay service please thank you both our Entre are ready to go and it feels bloody awesome I think we've done fantastically recovering from that twist I think the entree tastes beautiful and it looks stunning I'm really happy with the way it's turned out hey team gray so proud of you guys thanks [Music] po oh hello thank you very much asparagus with crem fresh and finger lime [Music] if I was given a choice and I don't say this very often but I've probably head down Veo Lane with this one I think it's a really smart dish the apple and the asparagus something that I wouldn't think oh yeah let's do that but I think it works really well here that Apple has done wonders in that dish because you have that beautiful chard asparagus the textures are lovely but it's really balanced the acidity with the fattiness yeah I think the Apple just gives it a nice old Zing well obviously the vegetarian option has to be just as good as the as the other option on the menu and in this case it is in this case it's better uh the veggie dish is looking good I'm really happy with them contrasting in colors we've got a pan fried cauliflower roast cashew tarator then there's also a beautiful fattiness in this Agro doce as well of Hope now the element when it comes to going up against meat dishes and the vegetarian course is pan fried cauliflower cashew cream and Agra doce who who took over on that's Simon [Music] Simon there's one thing I'll say for Simon as he knows his way around vegetables it's a great dish what makes it is this amazing cashew Emulsion that's going on here yeah I think the longer that this one plays in your mouth the better it is the cashew just sings and sings and sings and then the sweetness starts to come through with those little currents I think he's done really well in the time that he had to get something up as good looking as that in round two we've got to cook the best dish we possibly can featuring one of the unusual flavor pairings I'm going to go the mustard and mint paath are you roasting the cauliflower yeah y got a mustard roasted cauliflower I'm going to do mint Chutney and fresh mint leaves over the top with a mustard d as well instead of weing about technique trying to be fancy just do something that's going to taste bloody delicious there's a chef in Adelaide who makes a d butter and it's basically you make a D cook off your aromates cook your lentils but then puree it and you add butter I'm going to use mustard as well I've actually recreated it at home cooking it for my wife and she loves it with a newborn B you can't do the usual go out at a restaurant so I love to cook something special at home hey Callum you're going Veo how is your dish coming together I think it smells good I think it's going to taste good I think it's going to have mint and mustard in it which is a good start so you know with all good South Asian food you need to keep tasting as you go absolutely thanks for the help meal 1 minute come on guys let's go beautiful po yes po well done nice po I ticked through my checklist and it's all ticked off everything I want at the start of the dish is on there I'm actually really happy with the dish and hopefully I've done enough to Hero the mustard and mint walking this dish into the judges I think this dish is not only something I'm proud of cooking and I think is really delicious but I think it reflects my style of cooking quite well it's inspired by something I cooked for my wife as well I don't think I could have done any more hey uh so it's my mustard and turmeric roasted cauliflower with a dull mustard smoked yogurt and a mint and ginger Chutney what's the fascination here in terms of flavors uh New Year's Eve this year actually my wife and I um cooked each other a six course meal we um we had a newborn baby at home so it's you can't do the usual go out and have you know few drinks or whatever so we're like let's just have the best time we possibly can in um and I did a tart dish that had the dough butter on it and for some reason when I saw that the mustard and the mint I kind of thought of that d mustard butter very cool thanks thanks mate thank you call I'm looking forward to testing [Music] it uh just want to point out your playmate that's easily the best cauliflower I've had in years brilliant cooking packing as much flavor as he did into that dish with nothing being overpowering and it just being beautiful and harmonious and a real joy to eat that's the best food he's cooked yet I'm going to put this half if the Cucumbers Char the others I'm multitasking like no tomorrow I'm going to try knock out as many elements as I can to Hero this cucumber how they looking good I really like them great I think Charing cucumbers everyone would have been like what but they're so delicious and tasty Chloe yes George pickles in here yes right there yeah like these ones here you know that are facing up are going to not get penetrated you've got to make sure everything's the same yes George how many ways that you can do cucumber I think you know tonight I think you realize that you can do so much with a cucumber I'm really excited to see how this dish is going to come together come on Chloe go for it move I think my cookie is going okay I've got um three of my elements on the go today I'm making CH broccolini with a red capsicum and cashew sauce yes my sauce is on the go and I've got to move back to my broccolini now it's the hero of my dish I need to make sure it's perfect and I don't waste anything how you going with the broccoli we've got the raw leaves which I'll have some raw and then I'll have some deep fried so we just got a little bit of crunch on it as well with the peelings from my broccolini I'm going to deep fry them and make them into little broccolini chips how you going to cook the broccoli that Cent broccoli I want it to be charged okay so you're going to blanch it first yeah I'm going to quickly blanch it with the broccolini today I'm blanching them in batches of eight so I don't miscount you need to then drain them and I wouldn't wait I'd start barbecuing them yeah okay I feel like I've really got a system going right now and I know that the broccolini will just all be cooked to the right consistency that's great that's fantasy boom right let's go Chloe keep moving my dish is a cucumber salad all my cucumber elements are on the go but I need an extra depth of flavor so I'm thinking I can do a smoked labar just to give a little bit of a meaty feel it's really important that there is a smoky element of this labar remember to stir it so it goes right through the flavor yeah it's going to just get some sweetness out of the dish and give it some power I've got a hero solarc I'm really feeling the time pressure to get these fondants out I'm feeling a bit behind but uh I really need them to be perfect then you can go through and tidy them up harass The Edge what do you do Aris harass Aris what it's a building ter is it yeah in the building game you Aris the sharp edge off a piece of Timber but today I'm going to Aris the edge off myarc fondants I never you that taking the edge off wow yeah I love it I love how you got your using your building uh knowledge I knew I like you B yeah see there you go mate I think George was quite impressed with my building terminology being brought into the kitchen top job brother and he could uh probably start using that in his own kitchen you true butter in there yes right good good doing well the fondants are looking fantastic and now I'm going to get back to my puree the pressure is definitely on I've got to get 40 plates up and they've got to look exactly the same for my cucumber salad I place a CH cucumber into the center and put a few of the pickles around the Cucumber pipe dots of the labar and sesame paste I see beautiful I then top it with some seaweed skins sprinkle over some of the crumb some of their Dill sprigs and some grenita great great looking amazing I really like the flavors I've given a little bit of a spin on you know the cucumber and I'm hoping being that I impressed time service please looking amazing right eight more plates [Music] yeah thank you very much thank you oh my well this is Chloe's dish she had cucumber as her her ingredient I love it I love the fact you can see all the elements of the Cucumber on the plate the skin the seed in the middle and the Cucumber itself yeah things that pop of the labor and and the grilled cucumbers and then what little sesame seeds grenat are on top it looks really pretty doesn't it very very good and a real degustation open is it fresh Light yeah a real a real pallet [Music] starter I love that I think it's really delicious I love that skin that's been compressed with the soy sauce delicious what a great way of using the skin rather than chuing it in the bin absolutely and then you get lovely pickley flavors you get grilled flavors and it's and really you could just say it's just cucumber I love the fact it's it's a minimum waste dish which is great I don't think what we're expecting is the punch that the the smoke lab gives it and there's a real o for smokiness there a very different flavor to perhaps what you'd expect I think that's what makes this dish such a success nice start service please chlo's doing an awesome job with the first course thank you Chloe's almost done and it's going to be almost my turn to serve and I'm really worried that I'm not going to have enough time quicker can quicker can George I need to move on to my capsicum and cashew sauce I've got the roasted red peppers shots some garlic some coriander raspberry vinegar some cashews and also heaps of oil come on man get jge let me taste let me taste it's yummy you like it you're happy yeah I'm happy it's yummy great right you need to hurry up you're to the wire yes George you got to go you got to go you got to go quicker C I'm not going to let you fall behind yes George let's go come on faster faster faster all the same everything the same standard yeah yes George I can't can't believe that I've done all of this by myself I'm pretty proud I've got the roasted capsicum sauce I've got some deep fried broccolini peelings some charred broccolini some currants and also some pitas it's looking bloody good you hear me thank youor I mean your flavors are bang on I don't know if I've done enough to win me the top spot today but I'm really happy with my flavors I think it's really delicious service please okay let's go let's go service let's go no good right smell nice smells roasty and toasty it's [Music] good that's good another dish that I like I really do I'm I'm scraping my plate clean because that cashew and roasted csen sauce underneath is so rich and so packed full of flavor it just really makes that roasted broccolini just jump off the plate yeah look I love it I love the fact that Ed the the broccolini leaves here both look like fried and also steam which is great it's not being wasted and there's a a pronounced Char on the broccolini which is great and makes those two two parts of the the vegetable seem very different great use cashew what a what a wonderful creamy nut to use like that stressful being the next one to serve the plates up Ben come on man let's go that's George I'm feeling a bit behind and knowing that I've got to get 40 out is really weighing heavily on my mind Ben hurry up yes mate come on man come on yes come on you can do it bro yes yeah you can do it only one dish is going to be safe from elimination and I need to just keep pushing forward call service come on service please let's go service excellent next St next St oh that looks great I like that yeah I like that to I like a [Music] lot wow I'm looking forward to this nice work let's well let's hope it [Music] delivers [Music] I think the flavors are absolutely delicious that little bit of date add the sweetness against the natural sweetness of that caramelized C is brilliant the butter is fantastic the first mouthful I was like yes delicious but then you know it's really weird I think maybe as delicious as that caramelized cette puree is it's just a little bit thick you know kind of you know it's kind of sticky it's on the roof of your mouth because if he just lightened that up a little bit you know maybe add a bit of water or stock when he was blending it I think it'd be a bit easier to eat but I mean I'm being really picky I'm being really I agree with because I like it this was the vegetable dish where there was something missing yeah the other two vegetables have definitely been they've been the full box and dice yeah I agree service please I'm really happy with the ingredients that I chose with my $20 I'm going vegetarian and just really highlight one element okay let's go to these carrots so I'm going to make a carrot salad which is Carrot done seven ways I'm doing a roasted carrot puree I'm cooking the Dutch carrots in some carrot juice carrot biscuit some roasted Carrot Tops and some fresh Carrot Tops as well as some fresh carrots and a carrot and Whey caramel I'm going to try and be really creative and step outside of my comfort zone I know only using one element in my cook is a risk but I think it'll be worth it he Sarah hi there how are you how are you yeah good what have you picked um I'm going to do a carrot salad lovely yeah so I've got some Dutch carrots yeah I'm making a roasted carrot puree yep what is that milk cream and cream and milk washes flavor flavor washes the flavor I love the idea of a carrot salad you know but the intensities when you eat that carrot so wow okay wow and at the moment not really you know what's oh my God it's going to make you weak at the knees we want to be weak at the knees today now you're under pressure Sarah I'm doing a carrot salad I'm using every part of the carrot I'm using the Skins The Carrot Top and I'm pureeing them because I'm only using carrot I need to make sure that there's enough carrot flavor in all parts of my dish Cary I've done my carrot puree and roasted off my Carrot Tops now I'm moving on to my third element and doing my carrot caramel I've used carrot juice instead of water in my caramel I just wanted to step outside of my comfort zone it's a chance to you know experiment and step outside of your box hopefully I'll have enough time to get everything on my plate a making pear and ricotta ravioli with a sage burnt butter and a crispy push now my past is ready it's time to put the filling together so I grate the pear and I know I need to extract as much of the water as I can out of the pear because when I mix it with the rest of the filling it needs to be as firm as possible I know my past is good so I need to make sure that my pear and ricotta filling you know has good flavor I'm hoping I get tasted I know I've got slightly unusual flavors but if I nail it then I might I might have a chance I'm really happy I think it's delicious so um there's a lot of carrot flavor in there and hopefully I'll get tasted today it's a pair on rotta ravioli with a sage burnt butter and um pucho Crum certain concerns I think about the pair whether it would be soft enough did you try one are you happy yes I did I was very happy presents beautifully thank you it's weird I keep eating that and looking up thinking uh you know ELO or Gina are going to be in front of me but uh you are you should be very proud of yourself cuz that is a cracking bowl of pasta thank you it's really full of flavor you've been really clever with the fillings the pear has still got some texture which is nice it reminds you you're eating pear rather than a moose love it agree agree agree and if I had the choice jine I'd eat the whole lot I think it's delicious well done thank [Music] you I'm so happy my dish is going to be tasted I'm not sure how the judges will feel about it but even though there's no protein in it I absolutely love it nice surprise yeah tell us what it is it's a carrot salad I've done carrots seven ways roasted carrot puree Dutch carrots in some carrot juice carrot biscuit some roasted Carrot Tops and some some fresh Carrot Tops as well as some fresh carrots and a carrot and whe caramel jeez our eyesight's going to get better after we eat this we're hoping it delivers the dangers when you use one ingredient the flavors becomes just monotone but you've done it brilliantly by roasting the carrots you change their flavor by giv Raw carrot reminds us of what the carrot read tastes like and then when you get that lovely soft texture of carrots with the coriander seed and cumin that's a lovely another texture another flavor it's a really great example about why people don't need to put protein on a plate to make a delicious modern elegant sophisticated potentially winning dish I love it I'm just loving the fact that you ran down to the local coals and produced what is a restaurant quality dish beautiful Sarah well done great [Applause] stuff go [Music] [Applause] [Music] please [Music]

Channel: MasterChef World

Views: 37,305

Keywords: #masterchef, MasterChef Australia, MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef australia, vegetarian recipes, vegan recipes, masterchef australia season 12, melissa leong, jock zonfrillo, andy allen, matt preston, george calombaris, gary mehigan, vegan, masterchef recipe

Id: FOhhfzD2HEY

Length: 68min 31sec (4111 seconds)

Published: Wed Jan 17 2024