Cooking with Cocktails in MasterChef Canada | S03 E12 | Full Episode | MasterChef World

last time FIS place it was baptism by fire in the restaurant takeover this is absolutely unacceptable the girls team took the victory oh my God and a French dessert it's too soft spelled oroa for Dr Shawn tonight LIF wow the home Cooks get a master class in fine dining Chef michelini is teaching me how to cook incredible and high drama woo I have to pull off the impossible then it's unhappy hour in the kitchen this challenge is driving me to drink as they fight to keep their dreams from getting smashed do you think this is good enough to take you to the top [Music] [Music] four this competition is way tougher than I ever thought I'm just so proud to be part of the top five welcome back everyone it's not enough for me just being top five I want that number one spot you've all come such a long way and at this point in the competition any advantage has tremendous weight everybody here is good they are very good so winning this Mystery Box would be absolutely insane on a count of three lift toes boxes so far only me and Matthew have one mystery boxes the other competitors are really looking at us with serious Targets on our backs one I just want to win a mystery box once two this could be our last Mystery Box challenge this is one I need to win badly three oh wow I see a perfect plate it's obviously executed by some sort of world class chef wow the smell is just so good I just want to dig right into this dish if you've ever wondered what a worldclass dish is like you're looking at one a seasonal and savory wild boore entree created by one of this country's finest chefs Michael Bonacini oh oh cool oh my gosh I'm getting it for free that awesome smells good doesn't it and I'm sure you want to know what it tastes like so grab a fork and dig [Music] in m so juicy so dective I can eat this whole thing this puree is so smooth it just melts in your mouth that's really good I'm a vegetarian but even I know that this meat has a perfect sear on it now we want you all to make your own worldclass entree so you're going to have to learn how to master a few techniques the perfect sear a velvety smooth puree and restaurant quality plating and I'm going to demonstrate those techniques for you right now please come up to the front we're going to get a demonstration from Chef Michael it's amazing a ringside seat awesome this is such a treat Chef Michael bini is teaching me H to incredible presentation side goes down first because that's the nice clean pan if you overheat the pan you'll have a very leathery crust to the meat you want to be hot enough to sear it but not so hot that you end up scorching it or drying it out very very important we'll finish it off in the oven all his movements are calculated everything has a thought process behind it and it's just so cool to see him cook to make the parip puree very simple in the pot I have vegetable stock cream once once it's cooked we add to our blender I have never made a puree before he makes it look so easy but I'm aware how hard all these techniques are work that through making sure that there are no lumps no unpoled pieces of that beautiful puree plating so the first thing to go down will be the puree which you can see how smooth that is MHM gorgeous Beluga lentils there will be a little bit of negative space on either side but for me that provides balance cut the chop so now we're exposing the beautiful cook on that meat food has to look beautiful on a plate from a chef's perspective but it has to make sense for the guest who has to eat it I think I'm a good pler already but after seeing his thought process behind plating it's life-changing everything has a purpose done now it's time to go back to your stations that is really really really awesome I hope you all paid close attention to Michael because now we want you all to utilize the techniques he just taught you perfectly seared meat beautifully pureed vegetables and a beautifully composed master chef quality plate and you will have just 45 minutes is everyone ready yes chef you're 4 5 minutes starts now time starts and I'm going straight for the deck thank you o it really means business there's no more dock this is my mystery box I got this one didn't anybody see white asparagus excuse me woo Bean down Bean down this is top five and we've seen some incredible cooking but we went a ratchet sh this thing up now and see what they really can do they tasted a world class dish they had lessons from the master so I'm expecting a lot from these people I think the ability is there hopefully that little demo will move them a little closer to that step I am making panser duck on top of a celac pear puree watching Chef Michael cook was so inspiring I'm not like the other Home cooks that are here they get to go out to these great restaurants all the time but I'm at home cooking for my family I've got growing teenage boys there's not a lot of time to be doing intricate beautiful plating so learning how to do that restaurant plating means the world to me I'm trying to do a dish somewhat similar to uh Chef Michael's dish I'm doing a pork rib chop with red lentils and a celery root pear puree I haven't won any mystery boxes and I feel like a lot of the home Cooks don't see me as a threat I don't mind being underestimated because I'm ready to Blindside everyone else in this competition the importance of perfect searing is so that you seal in the juices and also so that it presents really well on a plate I'm making a pancier duck with a Blackberry red wine sauce fondant potatoes and the caramelized white onion per I love Mystery Box challenges just because I can use my creative mind if I can serve the judges food that they haven't seen before I've done my Jobo 30 minutes yep 30 minutes left I am making a New York strip loin acorn squash puree as well as as a play on a teriyaki sauce my advantage is I know what worldclass food is I spent a lot of time in Japan a couple months ago I went on a food trip and I want to bring out those same flavors that I experienced there Veronica knows so much about food but Veronica's a busy lawyer I have a lot more experience in the kitchen I'm making a seared New York zip line I'm going to do a potato and leak puree and I think it's going to be good hi there Jeremy hi chef wow looks like you've got a poke chop you following in my footsteps I I kind of am make sure that you make it your own I think that's important yes your plate presentation hasn't quite hit the allstar stage you think this is the dish that's going to do it for you I'm going to try to do my best to make a beautiful plate for you guys and hopefully it'll be nice enough for you guys to want to come taste it good luck with it thank you thanks Matthew hi chef I see the inspiration in your eyes just seeing Chef Michael today and seeing what he came up with with the seasonal ingredients is absolutely inspiring so what dish did it Inspire at home in Victoria uh we have a lot of duck there so I'm going to cook duck did you clean this duck yourself uh yes chef interesting you always leave the senu [Music] on um um there's nothing worse than rubbery duck good luck thank you Chef I should have caught that start pting 5 minutes holy crap make sure your meat is resting oh Beauty my dark breast is still in the oven I'm cutting it really close nice not bad for a first timer 2 minutes you have 2 minutes left you know every Chef has a unique style of plating looks like Jeremy's treating us like a replication challenge he's doing exactly what you did well I tell you I don't want to see a direct copy 30 seconds you have 30 second left I'm waiting for the very last second to slice that duck breast if I don't let my duck rest long enough it's going to bleed out all over my beautiful puree 10 9 8 7 6 5 4 3 2 one and up oh my God oh my God it's bleeding out I just watched the blood pool around my beautiful puree the judges take one final look before selecting the most promising dishes for tasting I'm hoping it's a world class Andre fingers crossed my plate looks beautiful and I know it tastes really good so I really hope I get called up for this one [Music] you all did a stellar job but there are three dishes that we'd like to get better acquainted with the first dish that we'd like to call up was made by a home cook who produced one of the most intriguing plates of the night please bring your dish to the front Veronica I'm so thrilled I I have never made a puree before so I hope they like it I have a New York strip line and underneath is acorn squash and sweet potato [Music] puree nicely seasoned steak it's nicely cooked the puree is absolutely wonderful when it is that creamy and light and beautiful seasoned the puree has a wonderful gold background to it but uh I do feel it's sort of one step away from being fully complete micro greens that might have done it just to give it one additional pop of color overall you had a great idea and you pulled most of it off thank you chef SI the beef I think it's perfectly done it's well seasoned keep it simple the pure absolutely perfect nice and silky all the flavors they all come together it's almost world class thank you [Music] Chef the second dish we like to see was made by home cook who is no stranger your elegant plating please bring your dish [Music] forward Matthew I feel really confident about this dish and I think it's a winner so we have a panser duck fondant potatoes with a caramalized onion puree you make me really proud you have this ability to put food on a plate like a professional thank you let's give this a [Music] taste the duck is delicious great flavor the only misstep is the fat is not render down properly you should have cooked that down more thank you Chef dish looks like almost like a artist palette gorgeous let's see how the flavors work together intelligent flavors that onion puree really stands out beautiful and smooth but deep and complex well done thank you Chef I've never felt as confident about a dish in this competition yet the third and final dish that we'd like to taste was made by Mary [Applause] what it is a steak and potatoes dinner but I've elevated it I did it a seared New York stoin a potato and leak puree with a shallot red wine reduction and some of the canor beef stock the meat it's pretty rare mhm when I did eat meat I liked it very pink [Music] it astonishes me that you're able to season meat this well and not taste it so the puree is horseradish and potato and a bit of leak as well piece of advice don't put the potatoes in a blender [Music] ever piece of advice don't put the potatoes in a blender ever it becomes gummy and starchy but overall it's a very solid dish my brain floated away and I put potatoes in a blender only one home cook mastered all the techniques that Michael showed you and the dish we're talking about was made by [Music] Matthew oh my God thank you thank you thank you thank you congratulations Matthew you're about to gain a significant strategic Advantage please follow us into the pantry you need to get it yes I have to make sure whatever this Advantage is I'm going to use it really really smartly Matthew Welcome to the Master Chef Canada cocktail lounge awesome tonight Matthew the pantry is doubling as a bar and it's all in keeping with the enormous advantages that you're about to receive your first big Advantage is that you don't have to cook oh my God top four holy crap now some might say that calls for a drink definitely and we're about to show you four a fruy panina colada Irish coffee a mint julip and finally the Bloody Mary wow the signature ingredients of these drinks will inspire what your fellow home Cooks will be making tonight wow and you get to assign one of these four cocktails to each of your four competitors you have some tough decisions to make oh any one of these will be hard for all of them this is going to be really really fun to watch today everyone will be challenged the judges and Matthew walk in holding cocktails were they having a party in the pantry I have no idea what's going on everyone please join us up in the front front Matthew's really going to make this tough don't be falling for that super cute smile of his he is [Music] fierce in the pantry we presented Matthew with four classic cocktails each with its own unique flavor profile the Pina colala an Irish coffee a mint julip and a bloody mary tonight Matthew will not be cooking his second Advantage is he get to assign one of these cocktails to each one of you the cocktail that you're assigned will be your inspiration for not just one but two master chef quality dishes one Savory and one sweet so Matthew are there certain home cooks that you plan to give more difficult cocktails to uh yes definitely from the very beginning I thought that Mary and Veronica have been my biggest competition they're going to definitely get a challenge today Matthew's totally underestimating me and my skills just means that I'm going to get him in the end who will you assign the Pina Colada to a home cook that does not work with tropical flavors that often they're going to have a hard time with a p colada I'm going to give this P colada to April Le the key flavors are coconut pineapple and rum have you ever tasted a pina colada before I sure have on tropical vacations but the Master Chef Canada kitchen is no vacation Matthew the Irish coffee who are you going to give that to I'm not quite sure if they even like coffee being Filipino myself I know that we don't cook with coffee that much this one I going to give to Jeremy Jeremy how do you feel about cooking with whiskey coffee and cream I'm not sure what would pair coffee with or how to use it at all so I'm racking my brain right now next up the Bloody Mary who's going to get that one making tomatoes and hot peppers the star of a dessert is going to be the toughest challenge here today so I'm going to give this one to someone who I see as one of my biggest competitions so I'm giving the Bloody Mary to Mary than that was a good fake out I'm not as excited as I look right now I'm trying to get in Matthew's head cuz I need to show Matthew that I can handle this it's obvious who has some in julip this one might be the toughest one for both Savory and sweet I do not know very many dishes I can cook with bourbon sugar and mint have you ever tasted a mint julip I don't drink so any drink would be hard for me Matthew please head up to the gallery the rest of you please return into your stations good luck guys at your stations you'll find a tray with all the key ingredients use in your cocktail you have only 90 minutes to make both dishes are you ready yes your 90 minutes start now I open the fridge and the first thing that jumps out to me is steak I know that people pair steak with coffee so I'm going to go for it shredded coconut I'm grabbing that things and thinking coconut coconut pineapple [Music] pineapple this is going to be a very difficult challenge the trick is you have to do both a sweet and the Savory that makes it twice as difficult we don't grow a lot of pineapples in rural Alberta we're not really tropical so that's why I really just have to think outside of the box I need to be big bold and tropical I'm making a trio of tacos with rum marinated pork and a tropical salsa my sweet dish is a coconut tart with a peanut colada cream I'm not going home in this Elimination Challenge because I love it here I love being here and I'm not done learning at the Master Chef Canada kitchen starting to taste like a peina colada who I think I just got drunk from that if you're looking for my weak spot it's definitely cocktails but I know how to work with mint and sugar so for my Savory dish I am going to make a beef tataki marinated in Bourbon with a zucchini and mint fla for my sweet dish I am going to make a chaam Mushi chaam Mushi chaam Mushi is a Japanese egg custard that's normally a Savory dish lit on but I'm going to make it sweet by adding a bourbon sugar syrup on top there we go see my three ingredients are tomatoes Chili Peppers and vodka I'm going to do a pasta panesa with some petta and some vodka there just to bring out the yummy flavors in the Tomato I love taking a ton of ingredients and making them into one delicious plate and that's what putanesca is should be easy peasy but making a bloody mary sweet is really tricky CL what would you do with Bloody Mary you know let's not forget the tomatoes are actually fruit right I would do a beautiful tomato tart I would caramelize it for me I actually do a dish where I pickle the Tomato in patan vinegar which is very very sweet Chinese dark vinegar and I eat it with ginger PA beautiful dish the home cook who hasn't had the worldly experience the chefs like you have had I would think they would be scratching their head saying what can I make it's the chili pepper that's freaking me out how do you make a chili pepper taste like dessert oh God Matthew was right I've never cooked with coffee before but I think I know the flavor profile and what it matches I'm making a steak with a coffee togarashi and salt dry rub for my dessert I'm going to go to my Filipino Roots so I'm making a champorado it's a Filipino dish it's basically a chocolate rice pudding I feel like I've been losing myself trying to impress the judges with other things that I don't really know I'm going to use my cooking style that got me here and hopefully that will get me into top [Music] four super crazy there's so much going on in my head right now I'm feeling panicked having to do two dishes I'm cooking off my pork I'm pressing my tortillas I've got my pastry cream done I just need to get it in the blast chiller for about 10 minutes so that it can set stop making a mess this is going to be the hardest dessert Mary is ever going to have to make for my sweet dish I'm going to make a tomato and plum crumble with a spicy whipped cream I need to put on a brave face Matthew is gunning for me I take it as a compliment Matthew is an amazing amazing home cook and he's my competition so why won't I be his hi there Veronica hello Chef so these flavors are going to be big bold reflect you as well as respect the flavors of that mint julip I'm very confident in my beef tataki and my sweet taam Mushi oh this is done ooh it's over yeah it's overcooked it's overcooked this is bad I can do one more I can do it again you can do it again I do it one more time wow wow wow wow seeing Veronica's struggle is very very rare that CH Mushi I tried to do it with signs it didn't work for me there's no time to measure I just have to trust my guun there's only 20 minutes left and I have to pull off the impossible I got to tell you in terms of strategy Matthew has hit two bullseyes he has put Veronica into extreme pressure and I've never seen Mary this stressed up where's that nutmeg she is definitely struggling right now sorry medic I seldom see her injure herself the stakes are insanely High I've never had this much pressure but the voice in my head is just saying make sure that these flavors are perfect hi there Jeremy hi chef how are your two dishes going going pretty good so far I pretty much got my dessert done if I were you I would be thinking about how I could be very creative to present that but in a really modern I've been struggling with plating so that's been what's been going through my head the whole time I've been cooking as it stands right now it just looks like brown star I know Chef I'm kind of nervous okay pull the rabbit out of the Hat good luck thank you I'm kind of thinking that I may have made a mistake right now because there's really no way to make my dessert look [Music] pretty I'm working on getting everything done for my coconut tart you have 10 more minutes left I look up at the clock and realize right away that my pastry cream has been in the blast freezer for a good 35 to 40 minutes shoot my pastry cream is almost completely Frozen hey B how are you oh I'm a little frantic I left my pastry cream in for too long I've got more of a semi Fredo right now you are feeling the heat aren't you I sure am I've got a feeling about you that you might pull this out you know what I got to I just never give up and I've made a mistake here but I'm not going to beat myself up about it these are beautiful flavors my texture might not be there yet but I'm going to do this I got this well that's what we all love about you you always surprise us make sure you surprise yourself thank you chef [Music] two minutes it may be your last 2 minutes in the Master Chef Canada kitchen oh Lord no not me I just gra the same two plates I'm going to be part of the top four cuz I'm going to try and show the judges that I can plate and make something delicious I was really disappointed with the dish that I put out earlier and I want to show them that I can do better than that so I'm going to redeem myself with this Savory dish I'm not going down today I'm a fighter so I'm going to keep fighting until I win I'm going to show the judges some delicious flavors I'm going to make them want tomato Plum tart every stinking day of their lives I know my tart is good but I'm definitely doubting my Savory dish that looks stupid I know the flavors there I'm just trying to elevate it with the classic Bloody Mary garnishes oh my God I love you so much I can still pull off a dessert and make it look like a beach I can make the coconut crumble look like sand top or four changing my life 10 9 8 7 6 5 4 3 2 1 hands up incredible nicely done everyone incredible that was amazing oh I like P A colada the Bloody Mary is delicious and it's calming my nerves oh I spent so much time on that dessert I wish I had more time to Plate my beef tataki that doesn't look like a good plate I'm pretty worried I don't love the way my dessert looks it's turning into a puddle on the plate and it's not going to look pretty at all it's now time to taste your dishes ay this is not good enough I'm just I'm full of regrets my Savory dish is a ram marinated pork Taco with a tropical salsa finished with a flamb bade and rum grilled pineapple slice and my sweet dish is a peanut cilum semi Fredo with a coconut crumble and a rum sauce what do you think went wrong with this dessert here I had to come up with another plan and think really quick and think like a chef just tough let's give this a taste you know what April it tastes like a really great tropical ice cream great big Punchy flavors the rum the coconut the pineapple that's all coming through the only problem is is that you can't serve a dish like this the way it looks don't forget there's other Cooks behind you that may have dishes that look nicer than yours but the taste may not be [Music] there pretty decent salsa pineapple beautifully grilled it just lacks that next step of refinement layers of [Music] flavor Mary please bring up your two [Music] dishes so for my Savory I did a bloody mary putanesca for the suite I did a tomato and Plum tart with a spicy cremon glaze let's cut to the chase Matthew assigned you the Bloody Mary for one reason he wants me to go home he wants you out of here fast mhm this is the Mary we've come to know and respect this putanesca on the other hand looks like someone's getting lazy it's delicious thank you absolutely delicious those flavors just Shine the Tomato the spice I taste a bit of that vodka it ain't pretty but the taste is there thank you Matthew is really mean giving Mary the Bloody Mary I know it's a tricky drink to work with hot peppers and tomatoes don't really make sense in dessert [Music] so wow wow wow the Tomato you got the taste that's right and a bit of that spiciness the plum the sweetness the counteract that the crumble crispy dark sweet perfect and of course a little Heat on the custard this has got to be one of the most Innovative and delicious dessert I've tasted it for quite a while thank you Matthew expected me to fail and I did not fail Veronica please bring up your dishes I know I worked hard but it doesn't matter none of that matters it all comes down to the plate it is a beef tataki with a bourbon ponu sauce and a zucchini noodle with a Min sauce and a mint tea chaam Mushi with a bourbon and sugar syrup let's see how it all comes [Music] together it is fresh the ponzu is there the bourbon is is lacking in my opinion the mint has a subtlety to it but the presentation sadly weighs it down Japanese Cuisine has a clean Zen like approach to it I can think of 10 ways I could have played this one better shame you didn't pick one of those 10 ways today I can taste a bourbon and the syrup of course mint cream not your best yeah I think I would have made it stronger I would have added a bit more sugar to this but let me ask you do you think this is good enough to take you to the top four absolutely I wish I was as confident as [Music] you maybe I need to rethink how I put a plate together and how all the flavors and textures work [Music] together Jeremy please bring your dishes up to the podium this dish is a coffee and togarashi beef with a sto pav sauce made with the whiskey and cream and this dish is a coffee chocolate rice pudding with whiskey Candi bacon I have to say it doesn't look that appetizing on the plate [Music] yeah surprisingly delicious thank you Chef I'm getting that that sweet brown sugar the coffee is is working nicely with the chocolate and it works really really well with this RIS had you plated it a little bit more elevated it would have added so much more to the pleasure of enjoyment okay but a bull's eye on the use of those three key ingredients nicely done so let's try the beef with coffee [Music] sauce it's delicious absolutely delicious use the coffee to season the beef right yes uh dry rub with the togarashi and a lot of salt to counteract the bitterness of the coffee that was really smart I'm glad you did that you know Jeremy this dish year in terms of the presentation is the best looking main course I've seen in this challenge thank you Chef I'm so proud of myself I have a smile from ear to ear we've tasted all your cocktail inspired dishes and now we need a few moments to discuss not an easy challenge some of them really sha and there were some that really failed in in more ways than others one of them for me missed the mark on so many levels who do we [Music] eliminate tonight we asked you to make two master chef quality dishes inspired by the classic cocktail that Matthew assigned to you he wanted everyone to struggle but in some cases he missed the mark Jeremy and Mary congratulations to both of you you blew us away with your Bloody Mary tomato and Plum tart and Jeremy your Irish coffee inspired steak thank you good job Mary oh my gosh they love my dessert I feel like everybody that's still here cooking is going to be like maybe I misjudged him Veronica and April Lee please come to the front it sucks it's a pretty sinking feeling I'm not ready to go home I'm too [Music] close [Music] you both had to rethink your desserts and you both showed tremendous tenacity and drive but neither of you presented dishes that were worthy of the top four and after taking into account everything on your plate we have no choice but to sent home April I'm so sorry made your family really proud I know Veronica please head back to your station April Lee you surprised everyone throughout this competition with your incredible skill and drive it's been an absolute Delight to witness your growth it's sad to see you go but there are three prair men who will be happy to have you back your husband and your two boys you've made made them very proud now come on up and say goodbye [Music] you your dish was a knockout it's an absolute yes this journey has taught me so much about myself who I am as a person who I am as a cook it's perfect I've been so inspired April you're kicking so much butt I'm the sausage Queen I made it to the top five that's something I I'm so proud of so April looking out there who do you think is going to become Canada's next Master Chef my win goes to Matthew wow he's such an amazing amazing home cook and I'm proud to call him my friend thanks [Applause] April I'm going to look back at this and know that this was something that changed my life of V next time on Master Chef Canada the top four oh my God are fueled by their families even my dad's crying and my dad never cries they hit the market for some inspiration do you have risk it and cook with their hearts I want my family to see me win for a spot in the semifinals never take this kind of risk normally I'm going to win I'm going to take it [Music] all [Music]

Channel: MasterChef World

Views: 258,116

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 3, masterchef canada full episodes, alvin leung, michael bonacini, claudio aprile, masterchef full episodes, masterchef canada season 3 episode 12, cocktail recipes

Id: bwBSDGz7wEo

Length: 40min 29sec (2429 seconds)

Published: Wed Dec 20 2023