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[Music] LIF interesting okay I lift up the mystery box and I’m seeing some dried legumes and a couple vegetables oh my gosh I see seeds some tofu I have no idea what are we doing not the ingredients that you normally would think of when you think comfort food tonight you’ll be creating a comfort food dish using only plantbased products it used to be that the vegetarian option was simply hold the meat but we’ve come a long way with plant-based proteins like Tempe Satan and beans I am completely unfamiliar with everything under this Mystery Box facing a plant-based challenge I have to stretch myself Beyond 100% And I want to show not just the judges but the other cooks that I’m someone to be reckoned with where’s TVP up top what else I’m trying to find something that can replicate pork in the pantry texture is key when it comes to cooking plant-based Foods I do see this thing called textured vegetable protein I’ve heard of it before and I know it acts as meat after you rehydrate it so I’m going to go for it and take a risk and try this without having used it before I need some Basel too the talent in this kitchen is so Fierce you just got to cook your heart out I am so heavy I am very excited about this challenge plant-based cooking has come such a long way that there’s really no compromise when it comes to creating great comfort food dishes using those plant-based elements today I’m making peaches and cream ultimate Comfort feel like people think I can’t cook sweet but I can I want to show up to these guys that I’m a little bit of a threat I think because I wasn’t a runner up in my season that a lot of people here underestimate me I want to prove to the judges that I’m a competitor and I want to prove that I can do sweet as well as Savory so I’m going to flate the peaches with Brandy and I’m going to do a chai spice vegan cremon glaze taking this risk is scary if I can execute properly there’s a great chance that I will go home when I hear comfort food my mind immediately goes to desserts today I’m doing a play on a Chinese dessert which is a tofu pudding um I’m making my own take on it by doing a picotta to make it a little bit more elevated and um I’ll be adding some other components to it as well plant-based Cuisine really creates an opportunity for home Cooks to show how Innovative they can be but hasn’t explored to its full potential yet it is relatively new I think to certainly North American culture whereas there are other cultures in the world it has been the way of life and staple for years in Hong Kong we’ve been eating vegetarian C SE for a long long time it’s a lot of religion that requires meat not to be eaten but what I’m really excited is what our group can do you have a mosaic of nationality I want to see what kind of comfort food dish that they’ll be doing I’m making an elevated Jamaican chizo Patty in a more sophisticated way when I think of comfort food I think about snacks so this is kind of a nod to what me and my wife always eat today I have to be very innovative usually patties are with beef or chicken or goat but I’m going to have a treel filling and I’m making it with textured vegetable protein chickpeas and hemp seed I don’t eat vegan food too much so hopefully I can pull this one off I’m going with Middle Eastern comfort food I’m making a cfta with TVP and a waffle it’s food I love to eat sitting on a park bench with my partner it gives me Comfort so with this challenge I I have to work really hard I really want to show the judges something special the element that I’m really worried about is the cfta I’ve never tried to make a beef replacement before and that’s the one where I feel like I’m stretching myself the most oh I put my TVP CUA on the grill and it starts to fall apart obviously I’m freaking out hey Marissa how’s it going uh what is happening here what is happen happening here so I made a cfta I just want to try this I’m curious It’s a little bit loose I don’t have the same texture as a ground beet but I added beets in to give it some depth did you cook the beets they’re raw beets I’m hoping the grill will soften them up I am concerned about this give you a little bit of advice crank your heat up on this thing I hear you Chef I hear you good luck thank you this dish is not going to send me home because I need to work out a plan B [Music] it’s taking me forever to grate these carrots I am making a carrot cake spice dumpling with vegan cremon gloss this is what I do for a living so this is the time that I can showcase my scals I obviously make dumplings all the time for restaurants retail I’ve also been starting to teach a lot of classes as well and I’m always pushing the boundaries that’s what I’m really good at so I haven’t made a dumpling dish yet and just really want to pump one out back in the day mom used to make a lot of this kind of stuff so I’m going to try and do a little homage to Mom but the meat pie that has no meat should be interesting it’s difficult for me making a plant-based meat filling I’m trying to spice it correctly and trying to make it Master Chef Canada kitchen worthy I’m also making different condiments cashew cream Suzuki a cross between a grala and a Greek salad almond cheese and toasted pumpkin seeds it’s obviously outside of my comfort zone hey hey Chef what are you making a Mediterranean style meat pie I like that already meat so what are you going to do about the meat I’ve got some uh TVP sauteed mushrooms some lentil to give it a little bite and I’m going to bake it in a skillet underneath pastry dough now Barry you’re a meat guy yeah is this a Chan what do you think I would certainly rather be putting a nice cut of beef in here this is a bit of a new new thing for me good luck thank you Chef mom used to make this amazing deep dish apple pie and as a tribute to her I will put the same design in the top of the pie that she used to put on hers okay in we go my only concern is is the pie going to be cooked I’m doing a lot of components today I’m going to be doing five different components so I really got to get serious and get my game face on if I want to win today I have won nothing so far so winning today means everything I’m really confident in my abilities so I’m not going to be playing it safe when it comes to dessert there are little tricks that you can use especially in Modern Pastry that can make a product that’s seemingly not vegan into a vegan product traditionally I use eggar EGR to make a vegan panacotta however eggar egar can give you a very crispy almost brittle gel so I want to soften it a little bit so today I’m actually using two seaweed based gels by combining them together you can get a panacotta that has a better mouth feeli than just using all AAR you know I like the ambition but I’m not so sure that the panacotta is going to set in time he doesn’t have much time left May surprisingly is also making dessert she’s making dumplings and in that dumpling is going to be a carrot cake I like that so carrot cake dumpling that’s a beautiful idea actually so it’ll be interesting to see how she can mimic cream cheese with vegetables as a cream cheese alternative she’s using tofu and beans and beans yes T Fu and white beans got to make sure my uh dough is perfect the main challenges I’m facing with this dish is getting the right texture of pastry dough because it’s still warm oh my God it’s kind of sticking if I don’t get this D right my whole entire dish is completely ruined Andre seemed to be a little bit frazzled he’s a little bit behind I’m a little bit concerned will that pastry bacon time will it deliver that very flaky dough that we come to expect from a Jamaican [Music] Patty with pentac cotta it’s always a risk because you might not have enough time to get it to set see how that is traditionally using these two cwe gums requires at least 2 to 3 hours of wait time I’m hoping that by increasing the concentration it’s going to set faster if the panacotta isn’t set I’m not going to have anything to plate and present to the judges what for me come on my panacotta is not set and there’s only 5 minutes left my original plating would have been this beautiful panacotta that’s shaped like a rectangle but now I’m stuck with plating in a ball it’s not the ideal plating I wanted but it’s better than not having one I hope the judges see I accomplished what I set out to accomplish but there’s always that question have I done enough I made medat Ian plant-based deep dish pie I have a cashew cream suziki cherry vinegar marinated red and yellow pepper zucchini and onion pumpkin seeds and almonds and cumin cheese all right the pastry is a little pale you can enhance coloring by adding just a little bit of guava and nut milk it replaces the egg wash the pastry is super light and Flaky the Savory filling beneath the crust it is a little on the dry side that’s what I was worried about typically when I see a dish that has a lot of ramkin on it it tells me that the chef is struggling with the concept A little bit they haven’t fully figured it out unfortunately for me it’s very Bland you can’t rely on the condiments you know Barry you got to push yourself a lot more there’s never been a more Fierce competition in this kitchen yeah Andrew head on up to the podium the last time I cooked a sweet in the Master Chef Canada kitchen I was eliminated of course I’m nervous today I prepared for You Peaches and Cream all plant-based I’ve made a short crust and pistachio pring chai spice cremon glaz with silk and tofu and soy milk Andrew I love the look of this not only does it look like a restaurant quality dish it looks like a three Michelin star dish good for you and you’re no pastry chef right not at all wow look at [Music] that you’ve made an error in judgment [Music] you don’t think you’re a great pastry chef and you are thank you this is the best peaches and cream I’ve ever tasted you should be proud of yourself thank you that’s amazing Andrew I guess you’re feeling pretty good now I was worried for a second there but yes question is does it live up to the hype it exceeds it thank you I love the flavors the freshness of those peaches and the lemon i’ saw you put in really accentuates the flavor of those fruits and your crong GL light and creamy and yet warming it really is a lovely lovely little dessert yes you knocked that out of the park well done Andrew thank you good job Andre awesome work Buddy amazing I feel so proud hearing the judges say that it looks like a three Michelin star dish it’s the highest praise it’s the highest praise plant-based cusine is not simple to master but you would know that based on the dishes we tasted tonight there was one dish that wasn’t just a good vegan dessert but it was a knockout dessert period the cook who made that Heavenly treat was Andrew Andrew nice job great work Buddy well done I won I took a huge risk today and it feels very good to win my first challenge this season are you ready to find out what’s under your first Mystery Box yes chef on a count of three lift those boxes 1 2 3 l oh my God oh my God I’ve never cooked with coffee before this is far right with a small infant daughter I have a very intimate relationship with coffee my mind is racing to figure out what am I going to do for this first Mystery Box you’re going to have to think outside the mug I want you to look under that hill of beans to find out how you have to prepare your dish oh my God [Music] it says Savory and my heart sinks and drops the recipes that we’re going through my mind were only dessert recipes I’m so happy I don’t see the word Savory personally I wouldn’t want coffee in Savory food as you can see half of you will be going sweet while the rest of you you’ll be going Savory cornstarch anyone see cornstarch John yeah are these ghost peppers no have Aros okay it’s a mystery box nobody’s going home but I want the advantage because I want the other Home Cooks to know what they’re dealing with there’s nothing like winning the first Challenge and I’m going to pull it off it would be pretty cool to get the advantage just win the first Mystery Box the judges told me that I’m confident I want to show them that there’s some truth for that I’m making a cofy crusted steak with smoked artichokes and a creamy coffee celeriac puree this is my first chance to make a huge impression with the judges and the only way I can do that is if they’re tasting my food oh yeah Michael G so you got Savory I did so what are you working on tell me I’m making a uh smoked coffee vinegrette and I have a coffee and crusted steak pairing up with a smoked cream any concerns that you might have too much coffee overpowering your dish I’m just trying to show coffee in a variety of ways and Elevate this taste as you go hope it all comes together and good luck cheers thank you the judges are for sure going to notice me today they’re going to be watching me work in this kitchen like I’m a chef 30 minutes you have 30 minutes left 30 minutes for your coffee dish the kitchen is teeming with energy very intense let’s get all of this stuff in there Michael V is making ice cream there’s less than 30 minutes risky move but we’ll see miracles do happen in this kitchen sh Michael G has a few problems not looking good I need to get this thicker my P is thin and I’m running at a time it’s not thickening up the flavors aren’t there I’m definitely aiming to get that in vanes that’s 100% my goal this has to get thick if not could be in trouble hi there Becky so you got uh sweet so what are you cooking I’m going to do a dark chocolate and coffee a Clair and you’re going to be making a shoe pastry yeah that’s that’s a tricky one to make yeah I didn’t use a recipe so it might not work you didn’t use a recipe I know what it looks like so hopefully it work fingers crossed it all goes smoothly keep an eye on the clock I make shoe po tree quite a lot at home I mean I find it pretty easy but some people have a really hard time I know what I’m doing I’m not stressed so up 10 more minutes great coffee D oh God I don’t know if I’m going to make it now it’s just matter of putting it all together Becky it looks like she’s done finished she is unfappable it seems like nothing rattles Becky she’s always in the zone Becky might have enough time to actually make herself a cup of coffee not quite that ice cream is still not set this ice cream needs to speed up oh man he cutting it close oh yeah baby that’s good oh my God my plating looks awful 10 9 8 7 6 5 4 3 2 1 head up amazing job I mean the first Challenge and I’m going up and the judges are going to taste my food like what I’ve got a coffee crusted steak puree celeriac coffee and a little uh condensed milk Kagan how do you think you made out I think it’s one of the nicer plates I’ve ever plated well so do we that’s why you’re here what cook were you going for here I was going for medium rare this is a little closer to medium I think but I I believe it’s it’s going to be a nice cook let’s see if you hit the target that’s beautiful this makes me really happy this makes me really happy more importantly though how does it taste those flavors work so well together the smoked jerus maroke the seasoning on the beef competition has [Music] begun Keegan the dry rub tell me what’s in there you’ve got coffee we’ve got Starin and we’ve got fennel let me try that what I’m seeing here is genius I mean you have quite a invasive spice on steak but you know something that P with the condensed milk neutralize it I would be very proud of that being your first Mystery Box I feel like the happiest person alive Jeff Alvin called me a genius only my mom does that [Applause] don’t really get excited about things but I’m shaking on the inside it’s coffee and dark chocolate OFA the recipe you used was right off the top of your head yeah for a classic shoe pastry something that pastry chefs work relentlessly at to perfect for years yeah I just did it by eye that’s pretty impressive I would say let’s take one of these open it up and see how it looks from the inside look at that pretty full in [Music] there the pastry cream is incredibly soft and you have a good balance of coffee in there and that dark bitter chocolate works really really well with it I think you could have cooked the shoe pastry buns a little longer yeah but it is very good which is why I had to have a second [Music] bite let taste watch out behind you incredible the coffee flavor just pops the pastry cream is beautiful smooth and velvety it really is incredible thank [Applause] you the third and final dish that we like to taste was made by home cook who impressed us with a perfectly composed plate that dish was made by m g I can’t believe that I’m walking up I’m Goosebumps my heart is racing I’m actually on the verge of crying uh today I’ve made for you a coffee incrusted spice sirloin steak with a yam puree we’re fellow mathematicians I must say this equates to a very very nice looking plate thank you very much the steak is perfectly done thank you the puree very very rich but you cut into that richness with the pomegranate it all adds up thank you Chef great cook on the steak seasoned well it’s so easy to overcook it and you were able to cook it get a good caramelization to it introduce that coffee flavor but still have it moist and tender not easy simple bean salad lovely little vinegrette maybe just a little sweet having said that a lot of great elements came together on this plate thank you Chef I hope it’s not beginner’s luck thank you this is amazing to hear these judges and what they’ve said to me that’s a huge huge [Music] honor all three of you impressed us with your unique take on coffee but only one home cook left us wanting a refill that home cook is [Music] [Applause] Kagan they loved my food I feel like the happiest person alive you are now the homecook to beat in this competition amazing and you earn a major advantage in the upcoming Elimination Challenge on count of three lift your boxes 1 2 3 [Music] Li it’s me I’m looking at a picture of me as a teenager that’s you I’ve never looked better oh my God that’s me and look it’s a chicken strip inside of bread and that’s literally it oh man what the heck I don’t even recognize myself that was before I had kids I’m looking at 18-year-old Josh Miller High School football team the frosted tips wow I wish I could go back in time about that one we want you to use that photo as a time machine to take you back to the food that inspired you make us a favorite dish from your teenage years but elevate it to the standard that we’ve come to expect in the Master Chef Canada kitchen and in case you’re having a hard time remembering the good old days we found the ideal source of inspiration to help you connect with your inner teenager what is oh my it’s Becky this is season five reigning Champion Becky Stables Master Chef Canada’s most famous teenager Becky is like my hero she’s half my age and I want to be her when I grow up basically I need cheese the protein if teenage Josh ran into this Pantry right now he’s probably grabbing all the meat in the fridge but I need to show the judges that I’m not just somebody that can cook proteins sugar I need just plain sugar as a teenager I did a lot of baking so I am making a Portuguese dessert it’s called ffia oh vanilla my teenage years are definitely a little bit rough I was bullied a lot but I’ve always loved being in the kitchen it’s my safe place place and I feel confident there Oh look baby roin so this challenge is like a Time cap so they’re going to get [Music] reinspection locks and bagel with salmon tartar a bagel TW and cream cheese I need to show the judges that I’m able to execute my out of the box ideas this time I’m going to finish on time in a composed manner not like a crazy madman that’s the dream [Music] right hey Josh Chef how are you you know Becky Josh I do I’ve saw her last year congratulations thank you you’re working really clean which is good cuz when your station’s in a mess it’s like your mind’s in a mess that’s very true thank you how us what you’re doing I’m going to do my take on on my Bubba’s chocolate cake we used to eat that stuff all the time growing up I’m going to put some ancho chili peppers in there just to give it a little bite and I’m also going to make some sponge tofe and a Saskatoon Berry gel this is the first time you have ever made something sweet in the Master Chef Canada kitchen and it’s for your grandmother right yeah it definitely is I hope you do justice for her going to definitely make her proud good luck thank you guys good luck thanks Becky I’m taking a huge risk making this cake I don’t bake a whole lot but I need to show the judges that I can everything 20 minutes you only have 20 minutes left y an hour just flies by way too fast oh no crap now I have to restart my vegetables I do not have time for this they’re all falling behind right now are you okay yes I’m P sweat I am moving lightning fast with 20 minutes left and my wheels take almost exactly 20 minutes still too much wow this batter’s sick this has to get done for the dish to even have a chance got to Crank It Up Slow Down slow it down there we go I got a million things going on in my head and then I realized I forgot my gel and the glast chiller I got to go get my stuff oh no it’s frozen solid come on I really needed this gel to elevate the cake it’s a [Music] disaster now I got to go to plan B I add a liquid to it and I turn it into a coolia instead I really hope this works out for me okay that’s good 5 minutes yeah 5 minutes left a blast from the past we won it in 5 minutes there is less than 5 minutes to go and roin’s Trio is still in the oven I just need to shape them and hopefully it works out but it’s going to be a last second thing I think kind of a little fluster just coming down to the wire trying to make sure everything’s good to go I’m going to crush it 1 minute you have 1 minute left oh my God we’re going to do this on here come on 10 9 8 7 6 5 4 3 2 1 and up incredible once again this is happening and it feels awesome I’m not walking up to the judges so much as just floating up on Cloud9 I’m really excited for them to try this dish this is a modern beef stenov with beef tenderloin creme fresh and mushroom ketchup I think the plating is genius sheer Genius it is so eye-catching it lays out clearly the ingredients on the plate and you call this a mushroom ketchup yes yeah and what is in that mushroom ketchup I took some dehydrated uh morals as well as black fungus I rehydrated them with beef stock as as well as a bit of beer and soy sauce that is big big mushroom flavor you know I think you have honored the stro on off idea in a modern way in a unpredictable way you have a great color in every mind thank you so much [Music] Che it tastes as good as it looks it’s really amazing great depth of flavor the only misstep though the beef is a little bit undercooked you can see right it should have rested a little bit longer or maybe seared a little bit longer okay but other than that it’s really amazing what you did with an hour thank you Chef delicious it’s so incredibly exciting and moving when people really like pick up what you’re putting down and I feel really proud of what I’ve put on the plate the second homecooked took their plating to new heights and that homecook look is roen job buddy I am so excited hearing my name I am absolutely stunned I made a deconstructed locks and bagel with a salmon Tartar and two kinds of whipped cream cheese one tomato and one scallion and a bagel TW I definitely get locks cream cheese and bagel it’s recognizable but it’s elevated and this is what elevation is see how taste I like it you cut the salmon very uniform it gives it structure and that is very wise I think we’re just starting to see you shine thank you Chef great cracker lovely creaminess to that cheese definitely get the Tomato the onion the dill the Capers I think the salmon could have done just with a touch more seasoning and just a little bit more acidity today you took a Quantum Leap Forward thank you Chef nicely done thank you walking away from the podium feels incredibly good because I feel like I’m finally finding my stride the final home cook we want to call up tempted us with a sweet memory and that home cook is Josh please bring up your dish I am super excited you know this dish means so much to me it’s my whole family on a plate so I’m hoping that I made my bubba proud what I’ve made for you today is a Mexican chocolate cake with sponge toffee and a Saskatoon Berry raspberry Koli I really love the plating it looks like this cake just fell under the plate well let’s taste [Music] it it’s like a symphony of flavors happening in my mouth right now the salt the richness of the chocolate the crunch of the toffee that little bit of the heat that comes in in the back and just smashes you in the face my advice to you is put perhaps a beautiful little qual of lime sorbet that would just finish the whole thing I just love it it’s a delicious very sophisticated chocolate cake done in 1 hour [Music] incredible I’m impressed I get that richness coming from that moist chocolate cake I get the icing that chili that sourness everything is in here this is complex and I want to say welcome to the competition thank you Chef to hear the these judges love the cake it’s everything that uh I’ve ever [Music] wanted it’s really gratifying to see how far these home Cooks have come in a relatively short time I definitely think I’m being underestimated in this competition winning this mystery box and getting the advantage would show the other competitors that I’m somebody to beat the key is which one encapsulated Nostalgia and their Memories the best and then elevated it this was definitely my best effort and I I hope it’s enough I must say all three of them taste very good I want this win for me it’s validation that I can win the whole thing I think we’re all in ingredients let’s go tell them only one dish can win this Challenge and we want you to know this was a very close call in the end one home cook tipped the scales with a dish that was unapologetically irresistible and that home cook [Music] is Josh congratulations good job buddy it’s an amazing feeling I just wanton a challenge off of baking so that’s huge for me Josh your advantage is that you are safe and get to cook another day now please head up to the gallery Josh jie are you ready to find out what’s under your Mystery Box yes I think you’re going to like what you see on a count of three lift that box I’m thinking maybe someone’s under there one two three left oo here you have tomatoes brussels sprouts eggplant and Patty pan squash a mixture of fall fruits and greens you also have an assortment of cheeses sausage and two different types of delicious sweet clams your job is to take these ingredients and make an appetizer for a classic Italian restaurant I like this when I go out to eat I only order appetizers and your dishes better be restaurant quality because the winner of this Mystery Box challenge is going to see their winning appetizer featured on the menu of Jamie Oliver’s restaurant Jim’s Italian oh my god oh my god wow hands up home Cooks who has been influenced by Jamie Oliver wow I grew up watching Jamie Oliver on TV it was one of his shows that first got me into cooking the most inspiring thing about Jamie Oliver for me is the fact that he wants to actually change the world and change the way we see food are you ready to earn a spot on Jamie Oliver’s yes your time starts wait wait wait come on don’t start yet no idea what’s going on at this point this is weird we need to be sure that the winning dish is exactly what Jamie oliv is looking for please help us welcome internationally renowned Chef oh my God Jamie Oliver hey guys oh my God [Music] a oh my God Jamie Oliver he’s right here and he’s in front of me it’s so nerve-wracking that Jamie Oliver is here watching me cook cooking for my for your idol is pretty terrifying I’m not going to let this opportunity slip between my fingers I’m going to you know be ballsy and do a pasta it is incredibly risky to make a torini in 45 minutes God but if you play it safe you may not get noticed I always forget it’s such a bloody workout all right let’s do this most of my cooking skills and techniques come from watching celebrity chefs on TV I would say to date this is the most important dish of my life Jamie Oliver is like massive he’s an idol of mine Trevor Mr Oliver bring very very excited to see you brother what is going through so what I’m going to do for you today is a roasted fall vegetable medley yeah like you’re thinking like your thinking I mean to be honest I base a lot of my cooking after you I like your approach to very simple but elevated food I like you shave your cheese from up pier and it follows all over the plate they all think I’m doing that for style it’s not even distribution there you go Chef you crack on I don’t want to stop you it was an honor to meet you beautiful world it’s going to be an honor to try your food enough said I need to win this come on cook boys Barry Chef I think me and you are the oldest in the room today I think I’ve got you by a couple of years okay well I’m chasing you behind so um what we got I am going to Simply bra some clams with this Uya sausage and I’m going to serve all of that together with some Herber cot andyi right comfy heirloom cherry tomatoes Patty pan squash and I’m going to work in some rapini some escaro and the stinging nettle do you think there might be a two few extra bits here feel the conviction in a smaller cluster of flavors okay that’s all I’ll say I’m very excited thank you and equally worried good luck thank [Music] you big time pressure it’s not every day that you get to cook for Jamie Oliver 20 minutes you have 20 minutes left 20 minutes feel short on time which seems to be my downfall I am very much under the gun and Alive why did I do this to myself how do you do this every week this is a lot of stress I haven’t even stuffed my tortillini yet I don’t I think I’m going to finish so out of my element right now young T hi wait what’s going on I’m making a torini so I’ve got like a Ric sausage um and then I’m going to do a peach sauce but I’m running out of time right now you’re right remember those rabs only take a couple of minutes to cook only tip I would say is remember when you’re doubling this pasta up swrs in the water so just maybe question thickness of pasta right but don’t freak out okay don’t freak out be confident I’m going to try to do a couple thinner ones take what he said and hopefully I don’t [Music] hyperventilate saved it doing this show is like new for me like I’m propy scared for them so Jamie you think they’re overthinking it and maybe biting off more than they can chew I think some of them are definitely making their life more complicated young Barry over there had really good principles but then never stopped talking and it went on and on and on and on and you’re like wow he’s just making more difficult for himself than he needs to we’ve got T making torini in 45 minutes is kind of Brave she could absolutely pull that off although she’s quite nervous I need to hustle a little what about Aaron what do you think of his dish he’s gone for real Simplicity technically it tells me that he’s very clear about what he wants sexy there’s so much at stake here they want to impress schuts on my plate actually no I’m not going to do that one minute you have one minute left one minute I want to see beautiful plat I need it to be perfect why am I shaking 10 9 8 7 6 5 4 3 2 1 hands [Applause] up the first dish we’re calling up was made by a home cook who grabbed a lot of ingredients and found an enticing way of bringing them all together please bring up your dish Barry wow stob Berry Jamie Oliver wants to taste my dish it sounds tra to say that it’s awesome but it’s [Music] awesome I’ve got Manila clams raised with Uya sausage and pan crisp greens here we go bro you look surprised when uh when we called you out there it’s my first time being called up oh really yes [Music] delicious good flavors good seasoning I like the Char on the green teer the clams are not overcooked I think you’ve done a great job thank you but what I would do here is I would try and amplify that natural broth that comes out the clam I’d probably go in a bowl and keep it hot and steamy but I think all around it’s celebrating loads of elements there that are delicious well done Barry well done thank you you cook the clam with respect it’s still tender and moist and deliciously sweet the andoya sausage starts to come through so you get that wonderful smokiness to it it’s a dish that is definitely restaurant worthy thank you Chef good job Bary I have finally shown the judges the level to which I can cook the next home cook we like to call up deliver a beautiful concept not too simple not too complicated but just right please bring up your dish Trevor [Music] [Applause] yes yes winner lose this is an achievement on its own this is dream comeup true what you have in front of you today is a warm fall vegetable salad with a roasted garlic lemon eoli and then some toasted squash seeds and some pearo cheese let’s get in there plating is very nice so what do you do for a living I a plumber gas fitter Chef your pipe work must be beautiful I wouldn’t disagree with you you know here’s the thing vegetables are always secondary in a lot of restaurants and what you’ve done here is you’ve made them numo Uno seasoning very nice and helped along with that peino very good dish thank you means a lot Chef Trevor Chef Alvin this is beautiful thank you Chef this is good food the techniques you have here you got grilling you got some sauté and you did the right things for the right vegetable that’s very intelligent I would say the seeds it’s a bit hard maybe the shell them other than that this dish is perfect for any restaurant including mine thank you so much Chef thank you this is wicked it validates exactly what I came here to prove and I couldn’t be half here the last dish we’d like to taste was made by a home cook who took a big risk and it looks like it paid off big time one more person is getting called and it needs to be me ta oh my God oh my God oh my God it feels like I just won the lottery it better be good I did a indoya ricotta stuffed tortillini with white wine peach sauce and warm Peach salsa oh man I can’t believe you’re going to eat my food right now let’s do [Music] Ito I mean for me it looks cute it looks pretty but then you eat it and it’s like Pam now big flavor you’ve got the big Smoky flavor of the Uya and the lightness that kind of comes with the Ricotta and then the sauce I’ve never had anything like that I like the introduction of Peach and actually across Italy they use peaches in many interesting Savory ways so good job girl very impressive The Filling is it’s good the sausage has that heat component and the peach just cools it right down but I think the sauce is a little bit heavy but the dish is very ambitious and you’re showing that you’re here to push yourself yeah Chef I am great work good I had no idea if these flavors would work and they did and Jamie Oliver likes it oh man that was so good they were all really good and then actually very different dishes which is great to see I 100% feel like I’ve got this this dish would be a great addition to the menu at Jam’s atal I think all three of these could easily become fantastic appetizers on the menu I definitely don’t see myself as the strongest here but I’m learning that I might actually be stronger than I think there was one of those three that I felt was just a little stronger than the others this is a once- in a-lifetime Opportunity all I want to do right now is win this Challenge and get my day on Jamie Oliver’s menu so I think we made a decision the stakes are [Music] huge all four of us loved what you served but one appetizer stood out above all others Jamie will you tell them which dish will be appearing on your menu I had to choose one that I think people would keep coming back for and the home cook that made that dish was [Music] TI oh my God oh my God this is crazy I’m going to faint sorry I’m a home cook from Vancouver and now my dish is going to be on Jamie Oliver’s menu wow Jamie thank you so much for being here it’s been a privilege to have you here my pleasure you are amazing guys thank you so much big love take care on count of three lift those boxes one two three [Music] lift oh yes finally I love bacon in front of you is allpurpose flour sugar farm fresh eggs and Basel margarine all the basic ingredients you’ll need to create a delicious baked dessert you’ll also see a heart-shaped baking ton because baking is all about love to help you tap into that love we provided you with a little piece of inspiration please turn over your heart-shaped baking ttin oh my goodness I see my sister she’s back in Nigeria I love my sister so much I see the loves of my life I am in this competition for my papa and my two brothers they my life jermy who’s in that picture my two beautiful nieces Sophia and Gian I’m living with my sister right now since I lost everything in the fire so I always see my nieces it’s really hard to be away from them for so long without my sister’s family taking me in after the fire I would be homeless so I’m forever grateful to them with all my heart tonight we want the people in those pictures to inspire master chef quality baking we will taste the three most tempting desserts and the home cook who makes the best one will earn a sweet advantage in the upcoming elimination round and if that’s not motivation enough the home cook who wins the mystery box will have their winning recipe featured in a basell margarine advertising campaign [Applause] I’m going to cook with a ton of heart my parents mean everything to me they’re my biggest supporters so I’m not going to let them down it’s kind of a big deal and I’m putting some things on hold in terms of medicine and I was kind of not expecting them to support me as much as they would but they’re so awesome that they just did my father absolutely loves keyme pie so I’m going to reinvent the keyme pie and make it into a cake my dad loves green tea and my mom loves Chestnut Cream so I’m going to mix the two together and make a mataro cake it’s decorated at the batter level and I don’t think the judges have ever seen anything like it what I’m about to do is practically impossible in an hour I’m not sure I can do it but that’s what my dad taught me to do shoot for the stars try your hardest and that’s what I’m going to do today I’m not going to play it safe the judges have accused me of not cooking from the heart on numerous occasions and I’m going to prove them wrong I’m finally baking Terry hi chef look at that smile I know I love bacon and is great to have a bacon challenge so tell me how much inspiration are you getting right now from your sister oh I’m getting a lot of inspiration from my sister she’s also an amazing Baker and we bake a lot and we Bak this cheesecake together before so yeah I’m making cheesecake three ways three cheesecakes I am doing three cheesecakes in 60 minutes in 60 minutes cuz I believe I have something to prove all right I’m excited thank you Chef woo I need to get this in the plast Chiller immediately I can’t put the Chestnut Cream onto a hot cake go thank you I need to wait I need to wait I need to wait close it close it oh my God fuzz I’ve lost my cake oh God oh my God this is a disaster this is an absolute disaster God oh my God is that I feel defeated there’s nothing that I can do to fix this that has got to be heartbreaking Michelle is still flustered but I know she can salvage what’s left at her cake I’ll get you ring molds here we go [Music] shoot Veronica suggest to me to make a smaller cake it won’t be as elegant and as pretty but it’s my only choice that’s okay that’s okay I can’t give up now I want my kids to see how much of a fighter their mother is we still do it it’s cold I got it one of the most difficult Japanese desserts but I executed it in an hour April you you doing good oh wow that looks amazing it’s no Japanese R okay I am super proud I know my family would be super proud I’m just hoping all the flavors are [Music] there it’s a Japanese Macha roll cake with the Chestnut Cream in the center it is impressive thank you Chef I don’t even know how to do these patterns myself I’ll be honest I don’t know how you pulled that off it’s extraordinary thank you Chef there’s a perfect balance between the Chestnut Cream and the green tea and that white chocolate Crunch outstanding thank you [Music] Chef extremely light and the sponge is incredibly moist did you do anything to the sponge to make it so moist no I just have a good recipe and the Basel helped out extraordinary presentation technique I can’t find anything to fault on this thank you thank you Chef my dad would be ecstatic to see me now he would be so proud so I’ve got three different types of cheesecakes on the dish I’ve got a raspberry cheesecake a lemon cheesecake and a milk chocolate cheesecake the presentation to me is absolutely beautiful between the simple piping The Tuxedo dressed dipped strawberries the feather work on top of the chocolate a lot of different technique yes chef I put all I had into this cheesec case it all comes down to taste though Terry yes chef it does Terry it has got that rich creamy but ever so Ultra smooth filling that crisp lemon just cleans it up nicely as you you chew through it and then you’ve got that wonderful crisp base to it thank you Chef your sister would be very [Music] proud that’s nice thank you Chef it’s light the crust is perfect nice and crunchy you got the nice ratio of crust and cream cheese and of course it looks good well done thank you Chef I feel on top of the world [Music] it was clear that you were all inspired by your loved ones tonight and you’ve made it extremely hard for us to choose a winner the home cook who created the most Innovative and delicious dessert was [Applause] Veronica thank you I know how difficult executing this cake was this is the best dish I’ve made since I came to Master Chef Canada for winning tonight’s Mystery Box challenge your Japanese matcho recipe will be featured in a basell merger in ad campaign good job girl [Music] [Music]