- I wanted to do something (light orchestra music)
a little bit different
and quirky with avocado.
Today I've created avocado caviar.
- Seems so Wacky!
- Space food.
- This better be freaking worth it,
(girl coughing)
but I wouldn't run home and cook this.
It looks beautiful Isn't it?
But looks could be deceiving.
(woman laughing hysterically)
- Today we're here
to try each other's avocado dishes.
And yes, that is why I'm wearing an avocado colored shirt.
- We're all gonna try each other's dishes,
(chime)
and then we're gonna give them a score out of 10.
(chime)
And the dish that comes out with the highest score
is the winner.
(chime)
- Yo, yo, I love avocados,
but I grew up eating avocados as dessert.
- My name is Morgan Hipworth.
I'm from Melbourne Australia.
I own my own bakery called Bistro Morgan.
I've been cooking since I was seven.
And I also make my own food content
across social media.
Smashed avocado is an absolute institution.
Every single cafe you go to, it's on the menu.
- I don't really like my avocado smashed too much.
I like it, big chunks.
That's my avo.
- We want something exciting.
Something that pushes the boundaries.
- I don't think the regular smashed avo
is gonna cut it today.
- Bring on the avos and let's smash this.
- So today, (Upbeat music in background)
I'm creating an irresistible,
Savory Avocado Cheesecake.
I really wanted to challenge the other chefs
to rethink what savory food looks like.
So the first step of my avocado cheesecake
is to make the base.
We are going to be using some normal white bread
cut into circles,
and then toast until golden brown.
Then after that, we are going to make a really creamy,
delicious avocado mousse.
And to do that, we'll be using
avocado, lemon, parsley,
salt and pepper.
Whiz it all up into a blender
until it's completely smooth and creamy.
So to layer the cheesecake,
we are going to start with
the toasted bread base.
Then we are going to add the avocado mousse,
the whipped feta,
some toasted Pine nuts,
some chili oil,
and some thinly sliced avocado.
Then we are going to garnish it with a savory twill,
which is just deep fried rice paper.
Plus an edible flower.
Look at all of those layers
and that beautiful creamy center.
- Whoa!
(Beat of music picks up)
- Hey, this looks fancy as all
(bleep).
- Yes!
- I feel like I'm at a high tea.
(classical music playing in background)
I'm sitting there with my ladies.
And we're going to
have a "Snitch 'n' (bleep)"
while we eat this smashed avo breakfast.
- [Tom] "Snitch 'n' (bleep)"? (music stops)
Haven't been to one of those before.
(Ryan laughing)
Where's my invite?
- Presentation 10 out 10. (upbeat music)
- I like the idea of crackling.
- It's like a little prawn cracker.
(crunch of cracker)
Delightful.
Totally looks like a cake (classical music)
from a French pastry shop.
- Mm,
- Very well seasoned.
- I really like the flavors that are coming through.
There's like a spice to it.
So, we've got some chili there.
- Some pine nuts
just appeared outta nowhere.
Some pine nuts. Lovely.
- I know I don't like (light beat music)
a very smashed avocado,
but I think texture wise,
this works really well.
I like the smokey flavor of the bread.
- I'm worried that the chefs really focused too much
on avocado and forgotten about the other elements.
It almost feels like
the extra pine nuts were a bit of an afterthought.
(instrumental music playing in the background)
If I ate this whole thing at breakfast time,
I would leave still with cravings.
- They really enhanced the avocado
and made it the hero on the plate.
Just don't think that they executed it
as well as they could have.
So I wanna rate this one an eight out of 10.
(chime)
(Upbeat music)
- I'd go nine for this dish.
(chime)
It's pretty.
And it's delicious.
Why not?
Life's short.
- I'm naming this dish,
The Insta-Famous avocado.
Got a 6.8 out of 10.
(chime)
For me, It's just too monotone in texture.
But overall,
I think the presentation was stunning.
- So today I'm making (easy listening music)
a deluxe, smashed avocado plate.
Instead of red, let's use brown rice.
So, it's all about colors and textures.
So, the first thing that I do
is pickle my onions,
add the apple cider vinegar, and then sugar.
And then mix it all together.
And I do the same thing for my radish.
I chopped up all the other ingredients.
Now it's time to plate,
and we start with garlic dip.
Then add the brown rice,
my pickled onion,
the radish,
the edamame,
tomatoes,
spring onion,
oven roasted almonds,
the dill and the mint.
Cut the avocado in half,
and put it on the plate.
Salt and pepper.
Drizzle with olive oil.
And then as you eat it,
you smash it and scoop all the deliciousness,
And I hope You guys all enjoy it.
Yahoo!
- Wow. (upbeat music)
We have aesthetic goals on the plate.
- Loving this presentation.
- It looks very Melbourne.
- Kind of looks like a unicorn
took a poo on a plate.
(Ryan giggles)
- I think we gotta smash it.
So I think that's the vibe.
- ♪ Dun dun, dun dun, da da da da, ♪
Smash the avocado.
- Now for the taste test.
- Oh yum.
- Seasoned very well.
I like the nuts for some texture
- Mm-hmmm
- And some bursting action from the little baby tomato.
- It sings with flavor.
It's colorful.
It's beautifully plated.
It's like a rainbow of flavors in my mind.
- I just feel like it's a lot of avocado.
Avocado overkill. I just don't.
I don't see a need to have a whole avocado on it.
- There is this garlic sauce.
It will blow your...
head off.
(clears throat)
- [Tom] Are you okay?
(Tom talking in background)
- No, no, it's fine.
It's just like a lot of garlic.
I think the garlic out shines the avocado a little bit.
- I would've maybe put some like toast
or some bread or something.
A bit of feta.
- The pickled onions.
It just brings something light and Tangy.
I'm gonna score this one, a 7.5 out of 10.
(chime)
- I really enjoyed this dish.
I just would've liked to see
a little bit more done with the avocado,
An eight out of 10.
(chime)
- I'm gonna name this dish.
It's called The Green Goddess Bowl.
I'm gonna score 7.5 out of 10.
(chime)
However, I'm gonna add
an extra 0.5 (chime)
because I really do see the value in it.
And I see how people would love it.
- So my dish today is a twist on an eggs Benedict.
I'm doing an Avocado Benedict
with an Avocado Wasabi Hollandaise.
It is going to be fire.
So to start off with my dish
we wanna make the most important element,
the smashed avocado.
So really simply I'm getting one Reed avocado.
I am putting it in a bowl
with some salt and pepper.
And I'm just gonna cut it
in like a crosshatch formation
and then a squeeze of lime.
And then I'm taking a spoon
and I'm gonna stir it.
And that's gonna make it nice and smooth.
Now the next element that I am
putting into the dish
is a wasabi and avocado Hollandaise.
You get one lemon, egg yolks, and some salt.
Pop them in a blender and blitz it until it emulsifies.
Then I'm taking hot butter,
pouring that through the lid of the blender.
That's going to make it nice, thick and creamy.
Now to add the final touches.
Adding avocado in there.
And then I'm going to add a fire kick with some wasabi.
Now we're just gonna do the final elements.
I'm making a corn
which is dressed in Ponzu and caramelized.
And then I've got a poached egg.
I'm serving my eggs Benny on an English muffin,
which is a traditional method.
So I'm going muffin,
and then smash avocado,
and then muffin,
and smash avocado.
On top of that, I'm putting the Ponzu corn.
And then I am adding the poached egg.
It's softly poached.
And then on top, goes the wasabi Hollandaise.
That is going to flood down like a waterfall
and look delicious.
And now to Garnish it.
I'm adding some Furikake on top,
which is Japanese seasoning.
And, my favorite, Coriander.
That's my dish.
It has a bit of a Japanese style to it.
And I'm super excited to share it with the judges.
- Whoa!
Dang!
- This looks pretty darn specky.
- [Tom] Specky?
- Spectacular.
- So (bleep) excited to tuck in.
- I'm gonna taste each component individually,
and then we'll taste it together.
- Mm.
- Mm-hmm.
Mm?
- Oh, that's. Spicy.
(Tanika laughing while eating)
Yep.
(Tanika choking)
There is a lot of wasabi in that.
Wow. Goes to like through your nose.
- Mm, I like the flavor.
- Definitely going on that Japanese vibes, I feel like.
And then the avocado.
There's wasabi in that as well.
- That dish just knocked my socks off.
It's very intense.
- Look, it's too smash for my avocado taste.
- I think we'll deconstruct it.
Egg. put some corn.
Oh, I'm, oh
(Tom laughs in background)
Can you see my eyes watering?
- Do we get that quintessential yolk porn?
Let's see.
Oh yeah we do!
Mm-hmm
Golden fountain of goodness.
- Poached to perfection.
- It's all (beat of music slows down)
kind of like, one homogenous texture.
I wanna be nice!
- [Tom] No no no. That's okay.
(Luisa laughing)
- Everything's very soft.
There needed to be some sort of crunch.
(choking, clearing throat)
(Tom laughing in the background)
If you love wasabi
and you want that kick,
maybe then this is the dish for you.
- I commend the chef's ability
to push the boundaries and do something
(cough)
different.
This level of wasabi is not for me.
It has gone up.
It has tickled my hypothalamus.
And it has come back down.
And I feel like I've been born again.
And I don't think I can take another bite.
- This issue's called A Roundhouse to the Face.
Because the wasabi knocks your face out.
The Roundhouse to the Face for me,
gets a 7.5 out of 10. (chime)
Instead of one of the English muffins,
I would've done like a crispy rusty.
- I'm going to have to give it a seven outta 10.
(chime)
I couldn't go any higher.
Unfortunately, no.
- Then I wouldn't run home and cook this straight away.
Aesthetically. It looks beautiful. Isn't it?
But looks could be deceiving.
(laughing hysterically)
If I'm generous,
I would probably go up to five and a half.
(chime)
- Today, I've created
a Caviar Avocado with Mexican eggs.
I created this dish because I wanted to
do something a little bit different
and quirky with avocado.
Personally, I've never seen this technique
done with avocado before.
So first up we need to make our avocado puree.
So in a blender,
we need to combine the avocado,
chicken stock,
Cumin,
Coriander,
sour cream,
juice of one lime,
salt and pepper.
Blitz it together until it's super smooth.
And then strain.
Weigh out 200 grams of the soup
and then mix in one teaspoon of agar-agar powder.
We're gonna bring the mixture to the boil
and then allow it to cook for about two minutes.
In a glass of cold oil, using a pipette,
drop small droplets
of your avocado puree into the mixture.
As the avocado sets, they're gonna spurify
and then set to the bottom.
They'll clump together
and then you need to drain them and rinse them in water.
Add the chorizo to a pan
and fry off over a medium heat
until it's super crispy.
To make our pico de gallo,
combine the finely diced tomato,
red onion,
coriander
and juice of a lime.
Now it's time to plate it up.
We're gonna grab a piece of toast
and then top it with the butter.
Now we've got a bean reduction
which is some lovely black beans
that we've cooked down with chicken stock,
onion, and garlic.
Top that off on one side with pico de gallo.
And then on the other, with your avocado caviar.
Finally, top it off with a poached egg,
your crispy chorizo,
hot sauce,
some coriander,
and a drizzle of lime.
Cut it open. And just look at that Yolkie goodness.
These guys better love it.
- Dang!
- This looks like an experience.
Are they like little peas?
- It seems so wacky
and I actually have no clue what I'm eating
- Now, Tommy.
- [Tom] Yeah?
- This better be worth it.
As you know, I had to pick up my kids at school, right?
And I came back for this.
Just to film this.
This better be freaking worth it!
- It's space food.
(laughing)
What is it?
- Avocado caviar.
- [Tom] Yeah.
- And that's quite a technique.
- Do we get that little fountain?
Oh yeah, we do.
- Yeah.
That's what I love.
There's like a hundred different elements to this.
- Avocado caviar.
- And let me tell you how they taste.
(silence)
- Mm.
- Mm
- I'm getting like a beef soup kind of vibe.
They disintegrate,
but they don't pop.
- Mm.
(chuckling)
They're interesting.
- There's some saltiness.
- I can taste some acidity to it,
but I'm not sure if I could taste the avocado.
- Great (indistinct)
- I'm really liking this tomato salsa.
It's really vibrant and delicious.
My voice is going croaky because there's so much spice.
Black beans are the real winner of this dish.
- This is like a fun dish, different layers of texture.
Worth coming back for this, hey.
It's totally worth it.
Okay.
(Tom laughing in background)
- There is a lot of salt happening.
So this is a near perfect dish, and I love it.
I'm gonna give it
a nine outta 10. (chime)
It just needs a little more balance.
- I really admire what the chef has done
with these little avocado pearls.
But for me, there's just not enough avocado.
For that reason,
I'm gonna give it
a seven outta 10. (chime)
- I would definitely
give this a 9.5. (chime)
The 0.5.
I think I really would like to taste the avocado more.
- [Tom] ] The winner of the
Spanish video is Morgan. (drum roll with hands)
- Oh, hey! Look at that!
Pretty darn happy.
Put a lot of effort into this dish.
I'm so glad that everyone else loves it too.
- [Tom] You have come last.
(Ryan laughing)
- Sorry. I tried.
Maybe I put in too much wasabi.
- [Luisa] Thanks for watching guys!
See you next time!