Best 60-Minute Dishes | MasterChef Canada | MasterChef World

For 60

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s starts now. I really want to show my family everything I have learned, how far I have come in terms of a cook and, furthermore, as a person. I'm making Taiwanese-style brisket with hand-pulled noodles and vegetables. I'm going to go the extra mile today because my family is here Ron, you can do it, let's say Lawrence Market, they would have gotten a lot of inspiration. This is an opportunity for them to show off in front of their families, watching my nieces on the balcony while I. I'm cooking and I can see in their eyes that they are so proud of me.

If I'm making oxtail stew, this is something we all love to eat, so I hope to make the dish with pride. You can see the tail of the house. about Southeast Asia and I always eat a super stew and with rice now how are you going to elevate it I don't know ah it smells so good little birds Quail is a delicious and juicy bird very similar to chicken but it is very, very delicate and very easy to overcook . The thing is we have pressure cookers in this kitchen because without a pressure cooker you would never be able to get the oxtail or brisket in 60

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s 25 minutes yeah there's a weird 25 minutes left on the brisket he thinks the brisket is bad idea, it takes a long time It's time to cook, so I really want to check it out.

Monica took the breast out of it. She's still raw in the middle. It's very raw. That means she is undercooked. She has to go back to the pressure cooker. She has to put it back. Let it go and hope it works. I'm making corn butter to go with my Waffle. I have my family here. I'm rejuvenated and want to show off homemade butter. You have this Mary. She looks very good. Come on, I just make butter. for the people I love so intensely I'm tossing noodles in Master Chef Panda Kitchen tossing noodles is a lost art there's a lot of labor a lot of technique a lot of skill my dad hasn't seen me do this yet so I'm excited to show him that opposite noodles are a real job.

The chef spends years learning how to make it. They do learning. In fact, they learn from the Masters in Hong Kong. Although free is at stake. Normally, I would never take this kind of risk on such an important cook. but today I'm doing it. I am very excited because we have been promised two elevated Filipino

dishes

. You have this Matthew, let's represent, friend, the moment of truth that is coming for Jeremy. You're about to open your pressure cooker and find out if your oxtail is cooked, it's soft. Jeremy simply took a jar of peanut butter and poured it on his oxtail.

Peanut butter is used all over the

world

to sweet and savory oh they look good five minutes you have five minutes left five minutes oh Veronica is opening her pressure cooker so I hope the meat is cooked my brisket is cooked but it's hard one minute you have one minute left feeling great now alone It's a matter of putting it on the plate ten nine eight seven six five four three two one hands up this is the first time that I show my culture in this kitchen I am very proud this is my version of my mother's chicken adobo I turned it into a marinade of quail instead of making a soup I made a zoo and infused it with the flavors that would go into a natural marinade, how does it make you feel to have come this far and have your family here to witness how great you are?

It means a lot to me just to see their faces up there looking down. In this kitchen I fought so hard to be in the eggs, I noticed that they are perfectly cooked. There is burst wild rice in this place. Yes, it's not a Filipino meal without the rice. I chose to puff it up to add a little texture. Look at that perfectly pink one. difficult to make because it is such a small bird that you may have single-handedly redefined Filipino cuisine in this dish. Wow, you might have something on your mind. Hi Matthew, hi chef, beautiful moist quail breast, very well seasoned complex, lots of great little flavors with a hint of heat. just super tasty and wonderful to see after trying this dish tonight.

I really get the feeling that you are thinking like a chef and cooking like a chef. Thank you chef, this has been the

best

review I have received so far in the competition. I want my family to see me win Mary, can you bring your plate? Walking past my family with my plate. I feel more pressure than any other cook so far. I made sweet potato and cornmeal waffles with your quail breast and there's just a bed underneath. creamed spinach, reminiscent of chicken and waffles, but a little more elegant. You know, I'm surprised, Mary, this is so delicious and perfectly seasoned, and I knew you didn't taste it right.

I can't, no, because you don't eat meat, no. You are missing something. I'm so excited to try this creamed spinach waffle. Wow, all the flavors, the texture comes together beautifully, thank you, delicious and perfect family food, except the butter, you know why, because it is so delicious and there is so little of it. They're a lucky bunch up there. It would be amazing to win this challenge. The family is here to share it with me. Veronica, please bring your plate. I know my breast is tough. My father is here. I wouldn't want him to lie to the judges, so.

I'm going to be honest and tell you straight up that this is braised brisket with hand-pulled noodles, pickled cucumber, and a selection of vegetables. How do you feel very happy with my noodles? But I don't know if the meat is cooked through the breast. An inexpensive cut that is so delicious when cooked in a very moist method. The deep brisket is a little undercooked, possibly another 10 or 15 minutes and it would have reached the sweet spot, but the flavors are rich, homey, big and bold. Absolutely wonderful flavor. now the noodles and extracted delicious, good density, good teeth, an elevated family meal, thank you Chef, well done, thank you, I know my family is happy, I feel good, Jeremy, please bring your

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I'm taking a risk with this dish, but I want to share my culture with Canada, an elevated version of a traditional dish called oxtail stewed with peanut butter, usually served with a bowl of rice. I can see why it's a great family dish. Yes, I'm very proud of rabo de toro in 60 minutes, that's difficult. I knew it, but I wanted to try it and take a chance, the peanut butter shrimp pasta and the rice cake, that's a nice touch because the Chinese say if we don't eat rice it's not a meal. Same thing in Filipino culture, we eat rice with everything delicious, thank you. you, I try all the different textures, the smokiness, the different flavors, it all seems to come together.

You know, at first I saw the peanut butter. You know it would have been a little bland, but you know with the saltiness of the fish sauce, the seasoning is perfect. I think it just needs a little more flavor, okay? A little spice, perfect family meal, thank you. I wish my mother was still alive to see this. She would be very proud, but I have her with me on my arm all the time. You've got a job there, Andy, almost like a baba ganoush like an Italian-style baba ganoush. That's great here we go there we go how's it going uh Reinventing eggplant parmesan how did you think of that?

I cooked with a lot of vegetables at home, so I feel pretty comfortable that I can get something out of it. Explain to me your ideas and what you are doing. I love Middle Eastern food so I'm inspired by that as soon as I see eggplant, I think baba ganoush and then on top of that we'll have crispy eggplant, coffee, tomatoes, lemon ricotta and then a parmesan tweel I'll to put on top too. There are two other cooks in this kitchen competing against you, yeah, which one of those? two, you think it's going to be your biggest challenge.

I was on season five with Jen and her growth is amazing. I'm very intimidated. Andre, he's a runner-up and he's also amazing with flavors, so that scares me because he's made your competition the bar is up here and everyone has to beat it, it's exactly good luck. I hope to try it, yes, thank you Andy, for being able to delve deeper into this competition. I'm going to have to show every person on the balcony that I didn't just finish second in season five, I'm here to win this, keep it up Andy, yeah, good job guys, okay, 30 minutes, you've got 30 minutes left, time is passing. flying okay it's going to be tight yeah it looks good okay oh oh stop the clock but I think we know you're working hard on your second course but come on guys who ever heard of a meal Italian with only two dishes, don't do it, that's why we're adding one. more a contour oh my god oh no you're kidding okay oh god it's like I have no idea what to do with this it's a side dish of vegetables or salad you can do whatever you want but it has to go well with your second oh my god wow okay let's do it your time starts now oh let's go take a look only 30 minutes left.

Now they have two dishes, one they have to start from scratch and the other they have to finish everything on time, oh my God. when you get hit with a curveball, you're in a crisis, don't overthink it, don't overcomplicate things, just stay calm, just trust it. You know, at Seven Seasons we've seen that adversity brings out the

best

in most of the cooks we see. Hello. I'm going to make a very spicy stew of a pumpkin with some hats. I'm going to blanch some rapini and just roll it up with the bunches. I just have to keep it simple and fresh so it complements my rabbit.

I'm looking to make buttermilk. salad with lemon and pine nuts with fried bacon on top I just have to execute and put everything on the plate and I think I can achieve it two weeks before coming to MasterChef. I found out my wife was pregnant, so I left a lot undone. here, but everything I do I do for my family and I'm going to go all the way, come on, Andy, how are you? I feel pretty good, that was a little trick they were playing on us, what are they winning for? your contour you're going to go for an orange and fennel salad with some fresh burrata everyone has someone they think of who inspires them who inspires you uh my wife she's been my number one supporter she's at home right now with my two daughters so I can follow this well.

I'll leave you to it. Focus, thanks chef, I left a lot of things at home, but I know it's worth it because the opportunity on the other side of this is huge, so I'm not going down without a fight. It's just five more minutes, get it going, remember two plates, not one behind, keep going guys, keep going oh, that's crispy, my chicken looks good, stressing me out, try not to overcook, they're good I think, where is my salt? This is the messiest cook. Have I ever had to keep putting one foot in front of the other and see what Andy comes up with?

What's going on with you? There are times when I wonder if he should be here. Am I good enough for this? And then I look at this. and whether I go home or not I'm very proud of myself well you're right to be proud of yourself thank you chef so tell me exactly what you did here so what we have deep down is a charred eggplant with cream. On top there is crispy breaded eggplant, a little lemon and thyme, ricotta, coffee, cherry tomatoes and finishes with a foreign parmesan twill, thank you Chef, all the flavors combine very well together, the ricotta, the tomatoes add that little touch of flavor and explosion in your mouth, the eggplant.

It's perfectly fried, you took one vegetable and turned it into two different applications on one plate. Very smart kitchen. I like the look of this, but I'll let my fellow judges try this chef's appreciation presentation. Andy is beautiful, we have something fresh here. Paratha oranges, caramelized fennel, a little balsamic glaze and crunchy capers. It's beautiful, those flavor combinations work so well without that orange, that balsamic glaze would have been a little too sweet, it's perfectly balanced, the only thing I crave. with this maybe something a little bitter like a chicory leaf or an escarole and together they are two dishes that really surpass and stand out this is restaurant food restaurant presentation and you are cooking like a Master Chef I decided to go with rabbit I made a loin In addition to a leg, I also made a crumble and added some fingerlings and prepared a red wine sauce.

I think the presentation is quite beautiful, thank you. The seasoning is good, it allows the natural sweet flavors of that rabbit to come through. wine sauce Seems very solid to me, you created the flavors, the rabbit end is a little overcooked, okay, I've seen a lot of fight in you today, don't give up, I won't change your outline, I kept it good. and simple, I made a charred yellow zucchini, blanched some rapini, topped it with a little pecorino, a little lemon to brighten it up and a little of the same prosciutto, Sage crumble just to give it a bite, the presentation of this is different. like that kind of modern, throw it there and it looks good, thanks chef, it's a tasty dish, it's well executed.

I like the Char that you put in the rapini, it's like bitterness. I know the thyme was short and that shows you don't panic in culinary school. I made an extra effort, it's paying off, applause, good job, well done, well done, Andre, you're next. I have a roasted red pepper and tomato sauce with smoked bacon topped with fried chicken also marinated in red peppers and braised potatoes with caraway seeds. Andre, you do it. the most beautiful looking food what is the seasoning in the dredge I used myKarage style seasoning Most of the seasoning is in the meat.

I love it. I think it's delicious. It has a little bit of that spice that comes through the coconut. The chicken is perfect. I love it. how you cut the chicken here, very textbook, it's an amazing reinterpretation of a classic, thanks chef, look at Andre, he's using a cake cooling rack on top of a gas burner, that's creativity, today I'm making a platter Japanese inspired grill. I am incorporating fire. By making a campfire next to my plate, I love the smoky flavor of cooking over a fire I am making beef steak red miso sauce a cauliflower puree with sesame oil and a charred eggplant marinated with rapunzu I am making my birthday scallops dad pork belly with Roman Cola glaze it wouldn't be my dad's birthday if he didn't have a Roman Cola in my hand for the fire element.

I have a smoked pork fat and maple birthday candle. I really wanted to create that bacon grease smell when it hits the grill, but it also melts into extra sauce on your plate to dip things in 15 minutes you only have 15 minutes left look Jennifer has liquid nitrogen at her station for the ice elements. I'm making two ice cream pearls with liquid nitrogen. Alright. Sweet is really delicious. A salty snack. It is a kind of algae. taking doll powder and beating it with a mixture of cornstarch and hot milk and starting to add liquid nitrogen and a minute later I have ice cream pearls.

I have a lot of things to do today, there is no shortage of things that could get out of control, this energy, I mean, it's so intense. Here, these are the defining moments when you're preparing your plate in the last few minutes sweating so much it feels like you're training like an Olympic athlete right now. These last two items are really going to be the surprise on my plate, so go big or go home. I'm having a smoke effect, being a smoking Puck emitting a continuous stream of smoke around the plate. I plate the ice cream beads from my doll and then light the candle to let it melt a little. and put some sauce on the plate artistically.

I'm creating the look of a campfire. I want flames. I love creativity. I was wondering what the ice component was. I think it's coming right now. I want sprinkles and sprinkles of shiso leaves. destroyed all over the plate this is my only ice component and it has to work my ice element is very risky is my vinaigrette in a balloon I'm going to freeze it with liquid nitrogen so that it forms a nice glass and freezes on the outside but still liquid inside wow, look, it looks amazing it's like a little red egg in a nest with ice cream pearls.

I'm also going to make hazelnut soup. I'm mixing hazelnut oil with maltodextrin and I'll put it in some liquid. nitrogen, I want it to melt like real snow, like when you get snow on your tongue and then it's over ten nine nine seven six five four three two one wow, I'm really nervous for them, hey man, Andre, can you bring your plate ? I call this. stake by the fire sake marinated ribeye with ponzu marinated eggplant and cauliflower puree with sesame the presentation looks spectacular the ice element was very theatrical let's see how it combines everything very tasty very tasty beautiful cooked ribeye lovely medium rare and the flavor of that leaf of shiso is unmistakable thank you chef a well executed dish well thought out extraordinarily well presented and what it says is how far you have come wow thank you the Stitch was in honor of my dad I have made scallops pork belly ice cream for adults Birthday candle pearl made with smoked cork grease my dad's favorite drink was Ramen Cola, so I made a rum and cola glaze and applied it over the pork belly.

I definitely see the strange fire and ice, I feel like the sweetness coming from that scallop complements the pork belly. Perfectly, this sensation of union of flavors of the land, flavors of the sea, flavors that come together, but did you know dad that you are a great cook? No, chef, it's something that interested me, but I think it infected me. He was very passionate about him and loved good food. My father also passed away long before I was a cook and we shared some moments where we wish he were here and somehow I'm sure he is.

Thanks chef. I almost don't do it. I don't want to dive in because it's so beautiful, oh please destroy it, it's just so tasty and beautiful, but what I love is that you can tell it's made with love. I mean, the new Mayor timers are simply the best. I always feel like you can touch. anyone who is in the east and would welcome you to enjoy a delicious meal, perhaps not so elaborate. Thank you so much. I am very intrigued by this. The candy looks like it was just wrapped in aluminum foil, but I know it's more than that.

This is a beautiful flavored Two Pearl ice cream, the seaweed really comes through. I have never tried ice cream made with seaweed. You have the talent to burn. Thank you very much for impressing the judges and the gold medal. The Olympic athlete feels like a gift. Josh, please bring your plate. up front after hearing the reviews from the other two cooks, they were amazing dishes, so I'm a little nervous, you know, I really hope this dish lives up to that standard, this chef is what I called prairie smoke, what? do you know when? I think of Fire and Ice.

I think it's Saskatchewan, right. It's minus 60 in the winter and plus 40 in the summer, so I have a duck breast that I seared and cooked and then smoked while it was resting. I made some kale with wild rice. rolls and on top I have a lightly dressed frize salad and also a tart cherry vinaigrette. You've cooked it quite well, beautiful, medium rare, maybe it could have done with a little more color on the fatty side, but it's duck, something you cook. Honestly, a lot with Chef, this is the first time I've cooked duck. The cooking of the duck is really excellent, it is very well seasoned and accompanied with that cherry sauce that has a bit of a sweet and sour flavor.

Edge is a great idea, a great concept and the aromas of that smoke is a campfire is cooking over an open heart that's Soulful Josh well done this presentation is so layered and colorful that it felt like an ambitious plan I admire that risk because at this point in the competition you just can't play it safe such a good vinaigrette just a delicious delicious dish thank you so much Josh I wasn't expecting this from you it's incredibly creative I love the flavors you've captured in this cabbage roll they are very earthy you can see you have a real flavor respect for tradition but you also took a risk you added wild rice the walnut cream home run perfectly executed thank you chef I really think this hit the mark of everything it was creative and innovative and proven virtue trying it and she also seeing how good it tastes, It just makes you feel great inside.

Making a squab stuffed with chipolini onion will completely dismember it and look pretty in about two minutes. I'm thinking about stuffing it and roasting it. I won't be able to do it. that in an hour the problem with using the squad is very, very lean, you need to take advantage of those flavors of that squab, it has a slight flavor but overcooking is the key for them. I'm going to make pigeon soup or pigeon broth. With some Asian cellular noodles and some mushrooms I'm going to make monkfish bathed in butter and pork with sea urchin velite.

Now the pit bull is a monkfish and if you cook it too much it becomes very rubbery, so I would give it a very good sear. on top roast it in the oven, sprinkle it with lots of butter, some herbs and if you overcook the fish, it's more than 30 minutes, you have 30 minutes to impress us with our ingredients, hello Tamara, hello chef, fresh noodles, fresh bra, yes chef , a pigeon broth, foreign looks. like you've been flying under the radar is this your chance to really come out this is exactly my chance to come out and shine very very impressive so far I love this tell me what you're doing chanterelles mushrooms monkfish and the sea urchin just made a broth which is taro root and a little bit of fish sauce, so you use taro root to thicken the broth.

That's right, not a good idea, have you ever worked with CO2? No, I've definitely taken a risk. make it like a soup with whatever it is, I said, treat it like a potato. I don't want to resort to Italian ingredients, right? I want to try something different here, that's good, five minutes, you have five minutes left, your last five minutes, not a It's time to be confused now it's time to get ready there are some very interesting dishes happening out there everyone is upping their game here I think it's my screams Tamara is making soup with freshly cut noodles.

What does she get the noodles from? She made them oh wow now she wants to win, on the other hand Carly has made flatbread with mushrooms and monkfish miso on the side and she doesn't seem very confident to be honest with you Kayla, a whole pigeon who has guts. Kayla looks worried, very worried and why would she do that? They open it with blood and she continues squawking. I definitely won't make a good impression. I want to see the finishing touches on those dishes. You have to finish them and nine eight seven six five four three. two my noodles were perfect and the broth is great so this dish is for the judges tell me a little about your dish please an Italian Asian fusion dish with Italian noodles and Asian broth the broths I love the color so rich golden it is incredible thank you Chef, if I were to change anything in this dish, I would look for a little of that pigeon meat located under the noodles or in between that just comes out from time to time, very well done, thank you, it looks very good, the richness in the city the perfect balance, which for me is a very, very pleasant dish, thank you chef, how do you feel about your dish?

I feel like this is the strongest dish I've ever raised to guide me through. What is it? Brown monkfish dipped in butter. served in a sea urchin novel and I've topped it with chanterelle mushrooms and a little tarot crisps for crunch. It's very good, I speak as an album. I like the acidity. The fish is well cooked. It's a great dish. It's good. See you uploading now thank you very much thank you good job so I made a whole roast pigeon and then I made a bean with the fat from the squad frying pan. What interests me most is whether the pigeon is cooked medium or medium. strange, let's see, it looks good, it looks very well cooked.

I'm already salivating and surprisingly tender. The pigeon is excellent. I think I can safely say that this is probably the riskiest thing anyone has done yet to roast a whole bone-in pigeon in an hour. and serve it perfectly cooked. Overall, very good job. You will have 60 minutes to cook a savory dish and a sweet dish. The home cook who wins this mystery box will receive it in the next Elimination Challenge. Are you ready? Yes, sir, your time begins now, mom and my brother. He picked out this steak for me to cook and he came all the way here to watch me cook, so I made it.

Looks good, son, if there's a time to win a mystery box, it's now in front of my daughters. I'm going to make a classic. Miso marinated cod and then I'm making apple and papaya salad with crunchy peanut butter and vinaigrette. My family did well. They supported me. They knew exactly what I could cook. I would definitely feel inspired if my family were here watching me cook, but I would also feel the pressure of my family choosing a whole chicken for me, knowing that I love roasting whole cuts at home, but maybe they didn't realize that there is a whole chicken here. one hour time limit, so that means I had to shred that chicken.

It's a tough Mystery Box challenge because we've upped the ante by asking you to make two dishes, one savory and one sweet, so I'll start with peanut butter and chocolate truffle dessert. This already looks good and protein that is almost perfect. New York inspired by Japan. the tenderloin smells good I think families are going to be absolutely blown away by the level of creativity Lynn, hello chef, having your two beautiful daughters here today must have been an incredible surprise, it was a wonderful surprise, so they chose salmon for you, Yeah. What are you going to do with that salmon?

Maple syrup is one of my favorite ingredients, so I'm making Maple Garlic Ginger Glazed Salmon and Crunchy Peanut Butter Chocolate Chunk Cookies with Vanilla Shake. That sounds fantastic, it was the girls' favorite, yes, for a while it was just the three of you if for something we sometimes ran out and had to go to the food bank I always found time to cook them something that tasted good and that's how I showed them I love them, you made me cry, she will make me cry too, David, how are you okay, Jeff? You were completely overcome with emotion when your family entered.

It's absolutely amazing to have you here with me today. You have Cod, yes, a little miso. I'm going to roast it, it should be tasty. You're sweating a lot, aren't you? I told you he sweats a lot when he cooks, so what's your dessert? It will be a chocolate and peanut butter pie with some whipped cream on top. The boys love it. your whipped cream sounds fantastic good luck thanks chef come on son can you do this Cody is begging for his last truffles Sabrina is boning her fish nine eight seven six five four three two card with apple and green papaya salad, the dessert is chocolateand peanuts. butter tart than vanilla whipped cream, so is this a dish you could cook at home?

Try some of that menu, the sweetness of the cod is beautiful, the fresh and crisp flavors of the coleslaw underneath really pair well with the miso in the romanesco cauliflower. Cooked beautifully, just a subtle firmness able to taste the wonderful freshness overall, a truly excellent dish. I think you've made the family proud. What dish would your children eat first here? Oh, without a dog, it would be dessert, dessert, absolutely, it's incredible, the flavors are all. amazing, the chocolate really complements the peanut butter, just a pinch of sea salt would help enhance everything, but other than that great work, get to the front.

Butter-bathed New York strip sirloin with miso puree, ginger, garlic, and roasted cauliflower mushrooms with cherry tomatoes. The sweet dish is a chocolate truffle with peanut butter, very elegant, very original. Medium rare on that chef steak was what you were looking for. It's a little bit closer to the middle zone, it's fabulous and everything in it just makes sense the puree The tomatoes the acidity that the ginger, garlic and mushrooms provide I mean, they are great friends, it's just a very well balanced dish, amazing again The ash should be rich, decadent, smooth, that's what it's going to be. will be when you try it, I certainly hope that the foreign chef Big Rich chocolate hits you right in front and then the peanut butter slides in behind and then to finish that touch of sea salt delicious, well done, thank you oh perfect.

I made maple-ginger-garlic glazed salmon, papaya-tomato salad, and aromatic rice. I also made peanut butter cookies with chocolate chunks and a vanilla shake. My two daughters inspired me a lot today. Look, it shines full of moisture. Nice color of the marinade, that's really very. Well, it's so moist and buttery. Excellent flavors to accompany a rich salmon flavor. Fresh and crunchy green papaya salad should be very proud. Thanks chef. This is one of the best presentations I have seen so far. It's not too sophisticated. It is natural that you have Asian hair and then cookies and milk, but lift it well.

I can see some of that lovely artisanal crunchy peanut butter. You definitely nailed it, a soft and moist cookie. Foreign land, crunchy peanut butter and chocolate, they are not overwhelming each other. another and then the smoothie, it complements it perfectly thank you Chef, well done, well, thank you, but this is my dream and this is my moment, so Mary explains this dish to me. I'm making pan-seared arctic char with blueberry red wine reduction and carrot puree. I've actually never had arctic char with blueberries, are you sure about this? I'm nervous, but I think it will be good.

Thank you so much. You have 30 minutes left. Come on, hello Veronica, hello Chef, now tell me what. dish you are cooking for us. I'm going to make a braised Arctic Chara with pickle broth with clams and some potatoes, carrots and I'm going to throw in some pumpkin at the last minute. It seems like you have a lot. passing It seems like I'll always make it go home good luck abroad this is a braised arctic trout with cranberry wine reduction and carrot puree Blueberries and arctic letter I've never tried that before it's fantastic, I love the balance you've achieved here the Arctic char is perfect half cooked and the berries cut, thank you Mario, this is a sample of what is to come.

I'm very excited, really, sincerely, thank you very much. I think the presentation is exceptional, simply wonderful. This is a very well balanced red wine. You intensified those aromatic notes of Cassis and vanilla that pair incredibly well with these wonderful blueberries from the east coast of Nova Scotia. You are cooking with the mind of a chef. Thank you. I'm excited to have tried it. I just lost hope and then they called my name. I made a more elegant Arctic char and a fish broth with a side of potatoes and wild rice. You certainly took more ingredients than anyone else in this room, so let's cut the fish.

How do you like that fish? it should be medium well point in medium foreign wow soft silky crisp a little bite a very very nice combination thank you it is a very elegant and sophisticated dish and the fact that you use these little Pongo dishes as part of the garnish wonderful thank you beautiful chef and moist, you let the key ingredient shine there. If I could comment on a small element, perhaps a little ginger would have given the broth a bit of flavor, but overall very well executed, thank you chef. I made ice cream before, but not in an hour. making sure I solidify in the top four ice creams is the most difficult in this challenge because of the time you have 60 minutes, you have to make the ice cream base, eggs, sugar, scald the cream, infuse the flavors, cool it and then churn it. in the ice cream mixer it is a complicated process David, what flavor of ice cream are you making?

I'm making a vanilla, thyme and lemon one. I'll make it on top of a blueberry pie and that sounds very interesting, who do you make it? I think he poses the biggest threat to Lynn right now, the guy who makes the ice cream. I'm not going out without a fight, good luck, thanks chef, this will be the competition dish, Sabrina, how are you? I'm fine, chef. What are you doing tiger? Say pasta and lamb leg braised in a pressure cooker. How often have you used a pressure cooker? I don't use a pressure cooker, but I'm very familiar with how it works and that doesn't worry you, no, why?

Would you use the smaller burner as a pressure cooker? Good luck. My pressure cooker sings. Sabrina is a lamb in the pressure cooker. She is making fresh noodles. My pasta is the one that gives me the most and I go home eating pasta. The Italian will embarrass me. Montreal community five minutes yes, five minutes left David is taking out his ice cream it's still a little soft wow it looks a little loose it looks a little thin I have to start freezing this damn ice cream I have to put it in the freezer it's going to work okay look great look at Sabrina she's still with the pasta we or are we about the taste the freshest pasta we've ever had oh no pasta or no pasta come on now one minute left you better start playing now David has everything on his plate except the ice cream, we'll leave it until the end ten nine four three two one hands up, what would you call this dish?

This is a vanilla lemon thyme ice cream on a blueberry pie, with sweet Thyme and a blueberry. a lot to achieve in 60 minutes is this the most difficult challenge you have had so far or without a doubt David that is spectacular the richness of that perfectly formed ball of ice cream beautiful silky smooth time passes there is little time that passes there great, the warm cake It's absolutely a comforting dish and these little blueberries, what did you do to these blueberries? I made a simple syrup and covered them to give them a nice little glaze on your lens dying to try this, yes I'm actually one. word Sublime is extraordinary I wish your family was here to see what you have done to me too incredible please return to your station one thing is for sure I am no longer afraid of a refrigerator this is a braised leg and a royal oyster mushroom tagatelli I have been hoping to be able to lift a proper piece of meat and with that I've been your go-to tool for doing it in a pressure cooker, it's the only tool I can use to do it in 60 minutes Chef, that's right. the lamb is unmistakable Rich and bold flavor the wonderful herbs the red wine If I could change one thing I would want a little more of that brothy platter just to make it really sing, but it is a great dish, you should be very proud that you barely had this mirror . on the plate why I wanted my dough to rest properly you rested more I would be resting in peace strange texture but that noodle is perfect good techniques here you did a job with a knife is where the magic is today I have cloves cinnamon and thyme.

I've never used them all together. I pretty much never use cloves and I never think about cloves other than apple cider at the Christmas market, so that was the first place I thought of and I'm going to stick with it. I'm going for dessert today, so I'm going to make a cinnamon cream pastry and a clove cream that I'm preparing in a glass and a sweet moment to sit on top. I've been trying to really channel the emotions and memories I'm feeling. special for me and then stick with it and it seems to be working so far so I really hope the judges like it, let's make it look cool.

I think Andre has a lot of good things going on, yeah Andre, hey Chef, what did you get? I have caraway seeds, ground cumin, and ground savory, so what are you going to do? I've got cumin and savory here with some oxtails and I'm making panko coated eggplant and Anan with caraway seeds, a lot of these spices taste Indian inspired and that's what I'm working with so you've got the pressure cooker working fine and that's great when you make spices because sometimes the spices take a little while to come out, that's a good idea, thanks, Andre, who's going home today, Ross.

Come on man, he's tough bro, that's tough. I'm just kidding. I love Rosine. I mean, someone has to go home today, but it definitely won't be me. I hope so. Thanks chef. You know you're going home. I'm going home so you won't beat the best chef in the kitchen it's the end 30 minutes you have 30 minutes left 30 minutes I feel good okay focus now okay she's got Sage how's that going with the Asian flavors? kind of like a weird ball so trying to find a way to work that's a challenge you have a Chanel just breathe Chanel looks pretty nervous today I think she's getting in her own head you know she seems a little worried ah losing her mind time.

I feel like she's an octopus with eight tentacles acting like eight different things to keep everything in order. I have to put Cream Pat in the refrigerator. I have to put Jane's cream in the refrigerator. This really has the potential to just look like a bunch of crap in a glass if things don't settle properly oh hope and a prayer five minutes you only have five minutes left to spice up those spices five minutes come on Andre is still cooking his tail bull just five minutes ago the dark has yet to be very tender some heavyweights down there man someone huge going home today this is crazy come on come on come on push final here last last smells like a campfire I love it I love it ten nine seven six five four three two one hands up great job guys.

I'm so excited for you guys to try this dish for the first time. I feel very confident because I tried my hardest on this dish. What McCormick Gourmet spices did you use? I used caraway seeds and ground cumin. and ground salty, so it's a panko eggplant and we have a caraway seed naan and the oxtail is stewed with ground cumin and the ground salty, look it just falls off the bone here Andre, this is delicious, wow, the execution of the spices. you control the heat the Aromas it's a very humble authentic dish it's a knockout it tells me you want to be here I really do Chef I hope the judges can see that but I took the challenge very seriously and I wanted the three spice to be the hero, tell me what McCormick Gourmet spices you have in your box.

I used ground cinnamon, ground cloves and also thyme leaves. I did what I call the Winter Holiday Market. There's pastry cinnamon and thyme two and then I finish with a little smoke at the end it's a very poetic dish the presentation is just beautiful to look at it's all there a little head of smoke the cloves the cinnamon the thyme it's not overwhelming but it's full and creamy and light, yes, a tip would be to make that tweel a little thinner, okay, but overall I like this dish, thank you Chef, well done, thank you. I must say that when I look at this it is simple or sophisticated, but what I say about this flavor.

This King wow, it is a very good dish, it is well executed, it is like Christmas on the spoon, thank you very much Chef, mission completely accomplished. I couldn't have expected anything better.