MasterChef Australia (2009–…): Season 2, Episode 24 - Invention Test 4 - full transcript

Last week
on MasterChef Australia.

Let's light up the stove.

Two teams cooked for
the masters of French cuisine.

Magnifique.

Jonathan faced off against
award-winning chef Justin North.

I'm buzzing.

And we said goodbye
to Dominic and Courtney.

The hardest part is
I just wasn't ready to go.

Tonight, eighteen hopefuls kick off
the week with the mystery box.

This is the yummiest mystery box
we've seen yet.

It's a race to create the best dish
in under 30 minutes.



It's insane.

Then it's triple the pressure as they
team up for the invention test.

In our minds we cannot lose.

At stake
for the series' winner,

the chance to work alongside
the country's greatest chefs,

a book publishing deal, 100,000 dollars
to make their culinary dreams reality

and the title of Australia's
next MasterChef.

This week is the start of the fourth
week of the competition and

I'm still here which is pretty cool.

I'm loving it, I'm really
loving it.

I think you've got to embrace everything
that comes toward you

and kinda go oh,
what a great challenge.

If you've got a great mindset,
I think that you can

cook with some heart and some passion
and, you know, have fun.



Welcome back to
the MasterChef kitchen.

You are the eighteen best amateur
cooks in Australia

and one of you will become
the next Australian MasterChef.

A new week means new surprises.

Sitting in front of you
is the mystery box.

You need to create one inventive
dish in that box

using as many or as few of those
ingredients as you want.

Judging is a little bit different
with this mystery box.

We will only taste the best
three dishes.

From those three we'll choose
just one winner.

Let's lift the lids
and have a look.

Lift the lid, and there's a big muddy
sitting there, so stoked.

I've got to do something
good with this one.

You guys look a little bit perplexed
and a bit confused about

the ingredients in today's
mystery box.

There's mud crabs,
finger limes...

- Finger limes?
- I don't even know what that is.

There's a variety of mushrooms,
pasta, coconut cream.

Gorgonzola cheese
and radicchio lettuce.

It's going to be a very exciting
mystery box today.

This is the yummiest mystery box
we've seen yet.

I look at that, and I'm
just thinking...

lasagna. I'm thinking, crab,
simply done.

There's little pop of
the finger lime carpels.

There's one little bit of
bad news.

Today, for your mystery box challenge
you'll have 25 minutes.

What?

25 minutes?

To come up with a decent dish
in 25 minutes, it's insane.

Shit.

Your time starts now.

Marion, you got 25 minutes,
everybody ran to get equipment,

and you're tackling your crab first.
What are you cooking?

I'm going to roast the crab
and then just pick out the crab meat,

have it fresh with the finger lime and
hopefully use some of that roasted crab

in a pan to make a little sauce
with the cream.

Okay, sounds good. Any risks?
What are you worried about?

I'm worried about the time.
Yeah.

- Alright.
- Can I go?

I like it, see you later.

Oh, yuck.

One of things with mystery box is
you don't have to use every ingredient.

I just wanted a beautiful, clean crab
with a beautiful tomato chilli sauce.

I've never cooked a mud crab before,
so I'll get the wok firing.

I'm initially going for the crab,
and then I think,

no, actually, maybe I'll stick
with pasta.

I'm gonna do an open ravioli
of the mushrooms and the gorgonzola.

I'm also gonna char grill some
radicchio and put it through there,

and I'm gonna do a poached
egg on top.

Crab's looking good
at this stage.

I think I'm pretty good with crab. I should
be, I catch enough of them every summer.

Jake, that looks good.
What's the dish?

I'm gonna do a Singapore crab,

and some little crab rolls with
the chilli mayo for a good time.

- Okay, so you've got two dishes in mind.
- Trying, yeah.

I mean, really what you gotta do is you gotta
make sure that one dish that you give us

is gonna be absolutely cracker.
Fingers crossed.

- Thanks.
- Let's go, Jake.

You've got less than
five minutes to go.

Shit.

Show us what you can do. This is what
cooking is all about.

Come on.

The dish I decide to make is paratha
stuffed with crab.

- Jimmy, you got lots happening.
- I do.

With only five minutes to go, the only
thing goes through my mind is,

everything I put up doesn't
plate very well.

So I look over, and I get some
egg cutters.

Is it a good idea to start chopping
little circles out of

what is effectively a lovely bread?

I just did it for presentation cause
I keep ruining presentation so I thought...

- Getting a bit fancy, Jimmy.
- I'm trying to.

- Well don't overcook that egg, yeah?
- Yeah, that's right.

- Looking forward to it, what a great idea.
- Good luck, mate.

The last thing I have to do is to get
my little wonton/pasta thing

on the side going.

I'd cut up the pasta roughly, throw it
in a pan with some oil, and crisp them up

so there's something nice
to dip into the sauce.

I'm plating my dish and I'm trying to get
sort of a nice round of crab in the center

and then a few little shots
of chilli.

Come on, guys,
you've got 5 seconds.

00:08:54,352 --> 00:08:55,352

00:08:55,552 --> 00:08:56,592

00:08:56,792 --> 00:08:57,792

00:08:57,992 --> 00:09:00,979
That's it, tools down.

You've just completed the mystery
box challenge with only a scant

25 minutes to come up with
a magnificent dish

using the ingredients in that box.

For 25 minutes I'm happy with it.

I think I should be in the running
for the top three at least.

The first person whose dish
we'd like to taste

is Jimmy.

The judges call my name and
I'm shocked, I can't believe it.

The only thing concerning me is the amount
of crab that I've got in the paratha mix.

I just wish I had a little bit more
crab flesh inside it.

Mud crab paratha with chilli oil
and egg yolk.

Are you pleased with
the presentation?

I'm trying really hard.

Jimmy, let's taste this paratha.

I don't like the circles.

I think you could have put more
crab in the bread.

What I do like though, is that lovely
soft fried runny egg. Gorgeous.

I love that toasted chilli on the top
that gives you a little bit of a kick,

a little bit of interest to the dish,
and of course I like that bread,

it's crusty, it's toasty, it's a really
mild and pleasant taste

that go brilliantly with egg.

Those parathas, when they were in the
pan, looked absolutely gorgeous and yummy.

And then you've gone and cut
a circle out of them.

I just think that's just
pointless.

You made dough,
you stretched it out,

all in 25 minutes, Jimmy. A really
good job, mate, well done.

Thanks, George.

The next person we'd like
to call down

is Marion.

Every time I hear my name,
I'm always surprised,

because I'm just cooking food
that I love to eat,

and I know how good
everyone else is.

Crab with finger lime
and sweet coconut cream.

The dangers
with a dish like this

is you've too much sweetness
of the coconut milk,

it's too creamy, and you've managed
to avoid that.

What's great about this dish,
it's a bit...

it's a bit like a wolf
in a sheep's clothing.

It looks like it's gonna be
quite plain, quite bland,

and have that wonderful
sweet, sweet crab meat,

and then there's great bang,
a firework burst of flavors,

as little balls of finger lime.

That is a really, really
nice dish.

The next dish that we'd like
to taste...

I would really love for my name
to be called out today.

I need to get up in front of the judges.

It's pretty hard to assume that you're going
to come first with the level of competition,

but this is my forte, so I expected
to get a mention.

Peter.

I feel so proud. I'm walking tall, so happy
to be standing in front of the judges.

Here's hoping that they
love my dish.

Chilli crab with wonton-like
crisps on the side.

- So good?
- You're here.

- I am here.
- Where have you been?

I know. I've been wanting
to be here for a long time.

That' great. It's fantastic.

It's good to see that you're here,
not just cruising along.

- A real tasty dish. Well done, Peter.
- Thans, George. Cheers.

There are those cooks who can cook
a beautiful dish, give them 3 hours,

and there are those cooks,
and they're rarer,

cook a great, high impact dish
with bags of flavor in 25 minutes.

Peter, you're one of those cooks,
cause that has absolutely

bags of flavor.
- Cheers.

I'm pretty nervous waiting to see
who the winner is,

but to be honest, I'm just happy
to be up the front.

I don't need to win, cause I've got
the accolades I need today.

Well, we've tasted the three top dishes
from today's mystery box challenge.

There's nothing like standing on the
winner's podium, is there?

Question is, whose dish did we
love the most?

The winner of the mystery
box challenge is

Peter.

I honestly can't believe that I've
won this challenge today.

To be the one that was picked out
is just awesome.

Peter, as the winner of the mystery
box challenge,

you'll have not one, but two
stonkingly huge advantages.

I can reveal, for the first time in
an invention test, you'll compete

in trios.

And each trio will have a different
international cuisine to cook with.

Yes!

Contestants!

You are about to face
the invention test.

So not only are we
competing in trios,

each trio is cooking
a different international cuisine.

But Peter is holding all the cards
because he's just won the mystery box.

Peter, let's find out what position
of power you really have.

You get to choose the core ingredient
that each trio must use.

And most importantly, you get
to choose the trios.

Peter, your first pick of course
is to choose the two team members

who will make up your trio.

I'd first like to pick Marion.

Marion's a standout and I'm very happy
to be working by her side today.

To continue on that line,
Adam's a super cool, top like.

We all work together really well,
and I think I've got a good team.

Well done, Peter. Good
strategic picks, methinks.

Okay, Peter, Marion, Adam. It's time
for you to pick

the cuisine, the country, the flag
that you want to represent.

I saw the Chinese flag and I thought, if
there's any time to step up and cook Chinese

with this artillery, perfect.

Peter, who will the next
trio be?

Next trio is Skye,

Jake,

and Carrie.

Having grown up in the United States,
I'm familiar with American food,

and we decide to pick
the American flag.

Third team will be

Alvin,

Daniel,

and Fiona.

I'm only left with the one flag out of
the four that I know,

which is the UK flag.

You're not concerned having Gary and Matt,
who have pretty much grown up

eating British cuisine?

Of course I am.

Next trio will be Matthew,

Aaron,

and Joanne.

When my trio is called, I'm focused
on the flag in front of me, which is Mexico.

Aaron says he knows the cuisine. He
loves it, we all agree on the Mexican flag.

Peter, who's the next trio
going to be?

Jimmy,

Callum

and Sharnee.

Jimmy, Sharnee and Callum picked
the Thai flag, and I'm ecstatic.

I'm pretty certain that the last flag
is Morroccan. That's my background.

What better to be cooking?

Here are the rules.

You'll have 45 minutes...

Aaah, what?

... to put up that beautiful dish
that represents that flag,

that cuisine, that you have in your hand.

Each trio has to prepare one course.

But you have to prepare
three plates.

It's critical that they're the same.
I'm gonna be peering at George's and Matt's

to see whether or not,
like in a restaurant,

that my dish is the same
as theirs.

If your team wins today
in the invention test,

all three of you will go
into the celebrity chef challenge.

If you're on the losing team,
all three of you

will face the pressure test
together.

The risk

is that one of you
is going home.

I was in an elimination round
just last week,

and I don't want to be
in that situation again.

Now all that's left is to pick
the core ingredient.

Peter, Marion, Adam,
let's go to the pantry.

We walk into the pantry, and in front
of us are three covered core ingredients

to choose from. We're hoping that there's
gonna be some poultry, preferably chicken.

The first core ingredient that you
can pick from is

chicken.

The second core ingredient is

beef.

The final option for core
ingredient is

fish.

I think we're all having a good
think about the fish.

Something really inspiring
with the fish we could do.

But I think all three of us have
a pretty good idea of what we wanna cook.

Looks like a fish.

No, I think's a leg.
It's a leg of something.

Peter, please reveal what core
ingredient you chose today.

We chose

the chicken.

I breathe a sigh of relief
and I'm like, yes.

I really needed that ingredient.

I've had recipes for beef, lamb,
fish in my head, but chicken?

What do I do with chicken?

Everyone will get ten extra ingredients
to use alongside the chicken

to create your course.

Your 2 minutes in the pantry
starts now.

Heading to the pantry, there's
really not much margin for error.

We need to think about
the balance of sweetness, too.

- We need honey, then.
- Honey, garlic, chives.

It would be nice to have
a few more ingredients but

within the ten ingredients that we do have,
I think we can put up a really great dish.

Brown sugar, orange peel.
We got star anise.

- Let's be quick, let's just grab it.
- Yeah.

- Yeah, we've got chillis, peas.
- We've got peas.

- Grab, grab, grab coriander.
- Jimmy, coconut milk or cream?

Come on, guys. You've all got
your ingredients?

I run in there and I head straight
for the jalapenos.

These puppies?

Yup, that's jalapenos and get triple
the amount you think you're going to.

Alright, time's up, out of
the pantry please.

Let's do it, let's go.

We've got all our stuff, we're at
our benches, and it's time to get cooking.

You have 45 minutes.

Your time starts now.

You have 45 minutes.

Your time starts now.

The invention test is
really, really important.

The team that performs the worst today,
will end up in a pressure test,

and one of those people
will be going home.

My team has picked the Chinese flag,
and I'm

just feeling so happy that
I'm with these guys,

because in our minds
we cannot lose.

- 10 minutes. Half an hour to go.
- 10 minutes? Yeah.

We've decided to make a smoked
chicken breast

in a black broth with noodles, chicken
dumplings and some steamed Asian greens.

Why did you choose Chinese?

I love Chinese food,
when I saw the flags,

knowing I've had the choice to pick
these two champions,

I can't lose.
- So who's doing what? So you do the smoke?

I'm doing the smoke, Adam's
on the dumplings,

Marion broke down the chicken beautifully,
she's getting the broth started.

So we're just all working together,
communicating.

- It's going to be beautiful.
- Lovely.

Cheers, thanks guys.

Good luck, mate.

We go for cajun chicken with baked
potatoes, bean and pumpkin salad

and a roasted piece of corn.

They look really good.

The risk for today is that we don't
end up with a plate

which is full slather
American trash.

You have 30 minutes to go. It smells
like I'm at the cooking Olympics.

It's really good.

- Do you wanna taste it, Dan?
- No it's good, I trust you guys.

- Guys, how are you going?
- Good.

What are you cooking?
What was the theme?

- We're making pies with mushy peas.
- Okay.

We wanted to go for rustic pub food,
you know, mushy peas,

something you can just dig into
on a nice warm night.

- It is MasterChef.
- Yeah.

- You know, it's not MasterPub.
- That's true but 45 minutes,

got to get these in.
- Just mushy peas? Going with this pie?

Yeah, mushy peas.

So now the pies are in, you're gonna
be twiddling your thumbs.

No, we're going to get the pies
organized,

we're going to think about
how we're going to plate up.

Right, okay.

Interesting to see what you're
going to do now.

You're just going to make
mushy peas. Wow.

- What are we gonna do?
- Some gravy or something?

That's a good idea.

We're making a Ras el hanout chicken.
So traditional Moroccan dish

we've made a bit modern for this challenge
because it is an invention test,

so it's important that it looks
modern and it tastes modern.

- Callum?
- Yeah, good piece.

Good work, mate.
Great stuff.

- A little bit more?
- That will do.

You three, I need to interrupt,
I need to find out what you're cooking,

and what your theme was.
- Our theme was food from Thailand.

So we've got a bit of inspiration
from Peter Gilmore.

I can see that.

Poached free-range chicken with
black truffle and garden vegetables.

We've got the skin out,
we've got to poach this.

Then we're gonna just caramelize the
outside of the skin in shallow fry.

Okay.

My concern is, is that going
to cook in time?

Get aboard the heat, bonanza.

Ah! Fucking...

- Aaron.
- Hello.

This is team Mexico, isn't it?

It is team Mexico.

Look at this, George.
See, making bread?

What are you cooking for us?

Okay, we're going to take the idea of
a traditional taco,

flour tortilla, like we've done here, sear
this chicken off that we've been marinating

in our own little secret concoction
over here.

- Very fresh, lots of chilli, tomato...
- Fresh tomato salsa on top,

a green pepper and jalapeno jelly
and a guacamole mousse.

So we're taking a bit of new, bit of old
and hopefully mixing them together.

You are so excited, aren't you?
You're in your element.

I just love playing
with all this stuff.

Australia has this idea of Mexican food,
of this stodgy, cheese-laden kind of thing,

and it's not that, it should be something
that's healthy and fresh and good fun,

little bit of spice, but just a lot
of earthiness in it.

- Aaron, is this team gonna win?
- We're gonna give it an absolute crack today.

I love working with Matty,
I love working with Jo,

and I love Mexico.
- Brilliant.

- Yippee. Let's go.
- Ole.

- Do you want any more chicken?
- No I think that's it. Yeah it's cooked man.

It's that time again,
you have ten minutes to go.

Beautiful, man,
absolutely beautiful.

Do we want them in half,
Adam, or do you think whole?

Everyone is working together,
we're all helping each other,

and we've all got a clear idea
of how we want this dish to turn out.

It's just one of the most wonderful
kitchen experiences you can have.

This is it, guys, you have five
minutes to go.

Beautiful pieces.

We're really keen to make sure that we
have enough time to plate it up perfectly.

Getting each dish absolutely
consistently presented

is gonna be important.
- This one has still got too much,

let's take some out
and put it in there.

I'm personally worried that the dish
that we're making is too simple

for the MasterChef kitchen. It's an
invention test for a reason, and a pie...

We ain't inventing anything.

Do we need it on the big out burner
over there?

There's two minutes to go, and I'm
plating up the dishes,

and I'm telling the boys to get
the chicken going.

I cut it open, and inside,
it's raw.

It is so raw.

I just feel gutted.

Okay, get it pan frying.
Get it pan frying.

I've only got a minute to go,
I have to think on my feet.

I just cut the medallions
and pan fry them.

We're down to the business end
of this challenge.

One minute to go.

I think dumplings in one area...

60 seconds to go and we're just making sure
that the final touches are on these plates.

That's perfect.
- They look wonderful.

We think they taste really great,
so I'm really really ecstatic.

Do you want some more over here?

I haven't got the granita on any
of the plates

and I'm still working on the
tomato salsa.

I need to motor now, or we won't
have a complete dish.

Tuck it under the chicken,
that's it.

We're nearly at the end of
our world cruise.

You have 10 seconds to go.

00:30:43,918 --> 00:30:44,918

00:30:45,118 --> 00:30:46,118

00:30:46,318 --> 00:30:47,318

00:30:47,518 --> 00:30:48,518

00:30:48,718 --> 00:30:52,418
That's it, tools down.
Your time's up.

You've just completed a very
international invention test.

Now for the exciting part.
The tasting will begin.

Peter, Marion, Adam, please bring
your dishes up.

We have our three dishes ready,
one for each judge,

and they appear consistent, which is
something I know they'll be looking at

very closely.

Smoked chicken breast with black broth
soup and dumplings

Peter, you went into the invention test with
every advantage you could possibly hope for.

Feeling super confident,
pleased?

I'm feeling really happy that I think I've
used all of my opportunities to the max.

Two great people here, and great
choice with the core ingredient.

All right, to taste.

So do I pour this on top? Pour the
soup on top of the noodles?

I love it.

That's enough, no? I love it, it's great.
Beautiful.

That smoked chicken is really, really nice,
nice and moist, it's got a good flavor hit,

and you get those sort of caramel flavors
from the brown sugar

that you've smoked it over,
which is fabulous.

I'd eat the whole thing.
Well done.

Just...

an elegant service. It was beautiful
to watch.

You cooked like ballerinas.

Gorgeous.

That is absolutely
a great cooking,

a fantastic concept,
a great execution.

Well done.

We loved that dish and to hear
those comments is

absolutely just fantastic.

The next team's food that we'd like to
taste comes all the way from Morocco.

Jonathan, Claire and Phillip,
please bring your food up.

Ras el hanout chicken with
a tagine of chickpeas.

What I love about it is
the presentation.

I think it looks
absolutely smashing.

It's a really good bistro restaurant
dish that you'd be happy to tuck into,

lunch or dinner.

Well done.

Thanks.

Sharnee, Callum and Jimmy,
please bring up your Thai dishes.

It's our turn to take our dish
to the judges,

and we're freaking out. I know there's
no way we can give the judges raw chicken

and at this stage,
I'm really concerned.

A really vibrant looking dish.
I can't wait to tuck in.

George cuts open the chicken
and it's perfect.

Ah, what a relief.

What's really exciting
about this dish

is that the three of you
have gone out on a limb.

You had 45 minutes, you broke down
the chicken, you took the skin off,

you rolled it, ballantine, poached it,
that's what I'm talking about.

You push yourself.

- Well done, guys.
- Thank you.

Team USA, Skye,
Carrie and Jake.

Cajun chicken with corn,
potatoes and bean salad

In terms of consistency across
the board,

that portion of beans is much
bigger than my portion.

Matt's chicken is bigger
than mine as well.

Consistency is important.
That's the first thing I notice.

Right, down to taste.

In terms of Cajun spices,
there's not a lot of kick in it.

Yeah.

There's none of that real depth
in there.

So whether or not it's good
enough to stay out of the bottom,

I'm not sure.

Good attempt.

Alvin, Fiona, Daniel, please
bring forward your British course.

It's our turn to take our dishes
up to the judges.

I'm feeling a bit deflated because,
without sounding like a food snob,

it's peas pie. And some
smashed peas.

Chicken and mushroom pie
with mushy peas

Having seen what everyone else
has done,

have you made the most out
of your 45 minutes?

Alvin?

No, would be my answer.

Would you agree with
that, Daniel?

Yeah, we're happy with
what's come up,

but we did have a bit of spare time
on our hands.

Did you put vinegar or anything
acid-y on the peas?

The problem with this dish is you
haven't really done all that much.

You've made the sort of pie that
I think a lot of people at home would make.

And if you're gonna give me mushy peas,
someone from Britain,

vinegar and that kind of stickiness
is essential.

Whether this is enough to get you
to the top of this League of Nations,

I would question.

As I walk back to my bench,
all I can think about is, Oh my God,

I'm gonna be in the pressure test
with Alvin and Dan.

The next team's food that we'd
like to taste

belongs to the Gringos
from Mexico.

Five star taco, tomato salsa,
and jalapeno granita.

Yeah. Love it.

I had to pause there because
the jalapeno sorbet is just like,

just ripped my throat out.
Love that.

Good job.
- Thank you.

Knowing that George doesn't
like hot food,

I'm a bit worried. I know that the
jalapeno and green pepper granita

has a lot of kick in it, so I hope it adds
to the dish and just doesn't set him off.

The heat is sort of bang
and then away.

And yes, I do need to pop
a tea towel around me,

but I don't care.

It's so, so beautiful, I'm really
proud of the three of you.

You're thinking a little bit more
than just whacking a taco together.

You're thinking about textures,
the creaminess of the avocado,

just fresh tomato, nothing better
than that.

The chill of that granita.
Well done.

A real credit to the three of you. Wow,
there's been some cracking dishes today.

There's gonna be an argument after this,
I can feel it.

Time to find out who has won
the international invention test today.

We've tasted your dishes,
we've deliberated,

and we've decided who has cooked

the best dish of the day,

and who has cooked the worst.

The team that gave us the best
food in the invention test

came from Mexico.

Oh my God.

We actually won?

No, that would never happen
to me. Winning?

Rock on. We won.

Team Mexico, you pulled it together,
and you gave us a dish

with some really bang on flavors
that just all came together.

That jalapeno sorbet.
Love that idea. Well done.

Thank you.

So what happens now?

The three of you back here as a team,
competing as a team

for the chance for all of you
to pick up that elusive

and oh so valuable
immunity.

What a prize that would be
to win.

Guys, congratulations. You can go home
now and celebrate. Well done.

I can't believe I'm actually the first
female in this competition to go

through to a celebrity challenge.

I want to be taken seriously
in this competition.

We're really going
to pull together for this.

We're gonna make it happen.

Now for the bad news.

It's time to reveal

the team that put up the least
impressive course today.

That team

will face the pressure test
tomorrow.

I don't wanna go home. I feel like
I'm just starting to blossom,

and I really wanna stay to learn
a whole lot more.

Team USA,

you just scraped through.

Team Britain,

you're the losing team today.

Collectively, team Great Britain just
hung our heads in shame.

Didn't dodge the bullet this time.

All I can think about is what we should
have done, what we could have done.

Unfortunately, we made the wrong decision.

Alvin, Fiona, Daniel, will you
please step forward?

To the four other teams, congratulations
on some great cooking,

you're still in the competition,
you're safe,

you can go home.

Obviously I feel really bad for those guys,
because I don't think that

their pie was at all a bad dish.
I just think that the standard

of today's food was really high.

Alvin, Fiona, Daniel, tomorrow
it's pressure test time.

So be ready, be prepared,
be strong.

This is your chance to stay
in the competition.

Tomorrow night
on MasterChef Australia.

You're only as good
as your last dish.

Alvin, Daniel and Fiona face
a pressure test with a twist.

Today you will not be given
a recipe.

To survive, they'll need to rely
on their culinary skill and knowledge.

If you can nail the taste,
you'll nail the dish.

I'm thinking veal in my head.

It could be veal, but I don't really know
veal tastes like.

The future lies solely
on my palate.

Which two amateurs will recreate
the best dish

and keep their dream alive?

Pork, veal, pork, veal.

They've all got the meat wrong.