Best David Jorge Dishes! | MasterChef Canada | MasterChef World

David yes, chef. Tell me what what you've decided to put on top of your pizza. Mine's gonna be a Vegetarian pizza. I call it the fun guy just like me. It's gonna be all Mushrooms and what is this? That's a made a duck sell chopped mushrooms onion little garlic or cookdowns. That's good Thank you, David. Best of luck. I'm making a seafood pizza with white sauce It's sort of like a cookie stage off, but I'm doing it on pizza dough, even though I was knocked down I'm not out of the game. I'm here to stay. I Like what David's doing? He's had a little cream to his Duke sell so it's made it very creamy and rich five minutes Five minutes left. You know what a really elegant pizza is is what it has the fried egg on top. I love that It's hot in here as long as these quail eggs cook up nice We're golden. Come on. Come on. Come on. My egg needs to come together Down to the absolute wire 10 9 8 7 6 5 4 3 2 1 Smells like pizza in here The eggs not quite where I want it to be It looks it looks perfect. The shiitakes are nice and brown. I'm happy After observing and sampling throughout the challenge the judges will now take one final look to select the top pizzas for tasting You had 60 minutes to create a MasterChef worthy artisan pizza There are three pizzas that we can't wait to take a closer look at The first home cooked we like to call up made a pizza that show both finesse and craftsmanship They better try this pizza. It looks Please come up David Go on Dave. All right, Dave. I Call it the fun guy. It's got a portobello duck cell base some mazataki mushrooms Chantelle mushrooms and no key mushrooms and a white balsamic dressed arugula That crust it's a lovely crunchy with a little chew to the center Absolutely, wonderful. Thank you. Chef. You've taken a single ingredient Mushrooms and made it shine on your wonderful pizza Nicely done. Thank you, chef It looks like something I really want to sink my teeth in the arugula Perfectly flavored with a little bit of acidity from the balsamic breaks into the richness of the cheese. I like it Thank you, chef. David. How we doing? Good chef. How are you? I'm doing awesome. Tell me what the dish is I'm doing a quail stuff with the tops from all the veg and then I'm gonna roast them together with the legs and then Plate it with all the beautiful veg that you provided You're the only one so far that's doing something stuffed and has devoned the legs So that's like showing me that you have a ton of skill and that you also are like driven To getting it to the next level now. It's do you have the wherewithal to make it happen? I do. All right They look good. I'm excited. Thank you one minute Judges are gonna be impressed by my plating. It should be as close to Graham esque as possible I hope the judges want to taste this Eight seven six five four three One The judges will now take one final look at the dishes for tasting the winner of this mystery box will receive a huge advantage In the upcoming elimination challenge I've been in the middle in this competition for the most part and I have to be called up to that podium I want to have the best dish now it's customary for us to taste three dishes in a mystery box challenge, but We're gonna try one more dish. I'm a hundred percent. Sure. They're gonna call my name. They have to please step forward David David of course It's a stuffed quail with seasonal roast veg and parsley aioli, I love this plate It's very very natural and organic. Where'd you get the idea for this? I actually love working with whole animals It's a small one, but I just like doing that type of preparation. I Love the sauce Nice roast on the vegetables nice color on the skin This is a dish that not only is it delicious, but it's one that you want to photo and like, you know Tweet to everybody good job Now we're going to take a moment to discuss the four best dishes Standing up there. I have butterflies in my stomach. I would love to have an advantage Finally to think that none of them get paid to do this These guys can easily be in a restaurant there's a lot of stand-up dishes Okay, so we know who it is. Absolutely I want to win this mystery box challenge more than anything just to show Graham Elliot what type of home cook I am The person that made the best dish in this mystery box challenge a big congrats The person that made the best dish in this mystery box challenge big congrats David you should be very very proud of being able to put that dish together in my cooking life I've never been so happy because Graham Elliot actually noticed how much passion I put into that dish Thinking a little bit outside the box I'm doing a pan roasted lamb with boiled pistachio nuts and then pureed and a sweet potato puree Having Claudio in the kitchen with us gives us added pressure Love it Hey Sabrina, hi chef. You almost seem to calm as if you're just you know cooking for a Tuesday night supper It's funny that you say Tuesday night because she's a nice my date night at home. Oh, is that right? So so I'm cooking for my love. I'm cooking for my boyfriend. He is my number one fan It's tough being away for a while. It's Look forward to tasting it. Thank you, chef I'm making a very complicated dish wine poached pear and that's a couscous with celery carrots And I'm gonna deep-fry some sweet potatoes I've never won a mystery box and I'd sort of like to win at least once 15 minutes I'm close to plating. Oh Come on show off. What's he doing? I think that this challenge is just too easy for fun How's everyone doing Michael put a pistachio crust on his lamb just like you've done but he didn't see her off his land at all Wow, I like the idea of cutting the lamb. I think it's smart of Jennifer to attempt this David is not doing a class with pistachio. He's actually making a puree which if he pulled off would be amazing I'm gonna change this plate. I want it to look tighter and cleaner Looks good Please come up David Every time I'm in the top three David gets called and David wins it It's a lamb rack with a sweet potato mash and a pistachio puree the lamb cooked beautifully your sweet potato beautiful soft and creamy each Component stands out on their own What I think you could have done is maybe used three lamb chops because when you're presenting often the odd numbers look so much more aesthetically pleasing on a plate Well done great dish. Otherwise David David David is a savory cook This might not be in Dave's comfort zone I'm scared about this ice cream maker. I don't know what I'm gonna do. This could send me home I've made ice cream before but not in an hour. I want to make sure I solidify myself in the top four Ice cream is the most difficult thing in this challenge because of the time you have 60 minutes You have to make your ice cream base eggs sugar scalding your cream Infusing the flavors cooling it down and then churning it in the ice cream. It's a tricky process David what flavor of ice cream are you making? I'm doing a vanilla bean time and lemon I'm gonna do it over top of a blueberry cake. That sounds very interesting What do you think presents the biggest threat for Lynn right now the guy doing the ice cream? I'm not gonna go out without a fight. Good luck. Thank you chef David's taking his ice cream out It's still a little bit soft Wow. It looks a bit loose. It's a little thin I have to start freezing this darn ice cream got to get into the freezer. It's got to work Looking pretty good Look at Sabrina. She's still with the pasta. We are either about to taste the freshest pasta. We've ever had Oh, no pasta David's got everything on his plate except the ice cream. He's leaving it down to the wire It's time to taste what each of you have pulled off with the instruments that you were assigned David please bring your dish to the front What you call this dish? This is a vanilla bean lemon thyme ice cream on a blueberry cake with candy time a blueberry coulis That's a lot to pull off at 60 minutes. Is this the toughest challenge you've had yet? Oh without a doubt David that is Spectacular the richness of that perfectly formed scoop of ice cream beautiful silky smooth The time does come through there are little thyme leaves in there genius the sponge cake warm It's absolutely a heart-warming dish And these little blueberries, what did you do to these blueberries made a simple syrup and coated them to give them a nice little glaze But your lens dying to taste this. Yes, I am actually one word Sublime it's extraordinary. I wish your family was here to watch What you've done? Me too. Incredible. Please go back to your station One thing's for sure. I'm not afraid of an ice cream maker anymore There was some interesting techniques approaches This challenge is about adapting to what you're given and making the best with what you have. We have a tough decision to make Okay, let's go Today Linda signed each of you a tool. She thought would trip you up and in more than one case She was right But one home cook rose to the challenge and that home cook was David Best dish with an ice cream machine in 60 minutes It's cool, then. I Just can't believe I can win on dessert. This feels incredible The next thing I know I have a fire. I am in full flames Thank God I didn't overcook the venison David Yes, chef, so I saw the big fire there, but everything's under control, right? Yes. Oh you come from a big Portuguese family, right? Yes, I do. So this should not be a big problem for you 21 dish That's probably about one quarter of what you usually do for big family gatherings, right? You're absolutely right chef Unfortunately, I usually start a day before not three hours before I hate to tell you this David. Okay, you don't have three hours Thank You chef, I feel like I've been peeling these beets for hours It's taking forever and time is burning up on me. I need to start this pickerel right now With the clock ticking down the 18 guests who supplied today's food are already being seated in the vineyards dining room And while David Lynn and Sabrina are almost finished plating their dishes Cody's pickerel is just coming out of the pan This one plate is everything I'm either packing my bags or going to the top David Would you please describe your dish today? We have a venison loin with braised kale a puree of squash Also a trio of the beautiful beets and a red wine reduction Did you get the smoke on the venison you were looking for at times? There was a little bit too much smoke. But yes, I did get the smoke. I was looking for it looks stunning Can't wait to try it. Thank you, David. Thank you This dish looks amazing. It tastes amazing. But you know what everybody's is gonna be amazing today We're all fighting for the same thing. So I think the plating is really quite attractive elevated It's got a certain level of sophistication But it's it's a little unusual and has a free spirit to it Also looks like you did a great job here on the cook of the venison. It's perfectly seared You have this wonderful medium-rare in the middle I mean what a fantastic job if I was to make my small complaint the balsamic glaze is too thick If this was just a slight bit thinner and I can get all the beetroots and all this coming together. It would be just perfect David's venison was very good. It melted in my mouth you four finalists are great home cooks and Yesterday you confronted your toughest challenge ever and you all did an excellent job You should all be very proud Choosing the best dish was incredibly difficult Especially given what is riding on this decision? the winner of yesterday's challenge will instantly achieve what you've all been working so hard for a Place in the MasterChef Canada finale after a long and careful deliberation We came to a decision My heart is racing right now I'm not breathing, right? I've never felt this way ever the person who will now advance to the finale Who is a giant step closer to $100,000 and the life-changing MasterChef Canada title is David This is truly truly amazing. I've never felt so good From 50 people to 16 people to the last two, I can't believe it. I'm here Congratulations, David Your stunning venison dish has earned you your very own chef jacket. I Haven't felt this happy since my children were born It's like a glove like a glove. Please head upstairs to the gallery Olive oil olive oil. I'm making pasta keeping it simple truffles gotta be the star Hi, David. Hello chef ever cooked of truffles that I've never done. What do you make a truffled ricotta? Any latte who do you think is this week in this group here anybody from a small town? Anybody that doesn't have these types of products readily available is gonna be a tough ingredient for them including myself There's not too many troubles in Surrey in minutes David's really cutting it close. There's a risk of me not finishing but I'm gonna get it. I don't give up easy If my eggs not poached perfectly, I'm going home You should be plating by now All of a sudden it's like 10 seconds left. I'm like, holy jeez nine eight seven six five four three two one Just another ten more seconds to finish it off Would have been golden. I Really think it looks beautiful It's like a piece of art. I put this on my wall David, please bring up your dish So before I tuck in Tell me about your dish. It's a truffled ricotta. Any latte the shaved truffles on top? Well looks alone. It certainly is a restaurant quality dish Pasta is Delicate light fluffy dances on your tongue and then that rich creaminess of the ricotta cheese With that secondary flavor of the truffle and then a sauce that is big and rich It's definitely the kind of dish. I'd like to put on my restaurant menu. Thanks. Wonderful and all done in an hour. It was close What do you do again for a living I'm a concrete guy It's like a trained chef did this It's one of the best dishes I've had so far. Thank you. It's incredible David knocked it right out of the park. He knows his stuff and I respect that David, please bring up your dish I'm just hoping that this appetizer dish was a good idea My dish is tomatoes five ways with crispy sweet breads and a salsa verde It looks beautiful It's like a garden with little rocks. It's good to take nature as inspiration when you present a plate David the foam It's one of the most innovative things I've ever tried. It goes from a solid form to liquid. It just pops in your mouth But one small misstep You left the outer membrane of the sweet bread, that's what's making it tough. It's an easy misstep to make But overall fantastic dish The pickled tomatoes the salted tomato. I love green tomato That was wonderful and the sweet bread to me it worked and it worked well Did you inspire me a little but it's difficult to inspire the demon chef a lot It's interesting that you chose a sweet bread to go with the tomatoes Because it's a unique and interesting combination that in fact does work Other than that little chew that I had the crispiness of it was right on the money As I look at my dish, I'm happy with it. It looks like a restaurant quality dish David please bring up your entree This entree is very personal to me. I just hope I'm making my mom proud My dish is a wild boar belly with guitar clam and brown butter carrot puree. It's an exquisite looking dish David you're taking the inspiration from clam and pork. I Mean, that's just right up my alley, you know Asians We love to make seafood with me doing that clam with this wild boar Perfect complement the combinations of textures of everything. It just goes together the clam Is so tender It is the thing of beauty very sophisticated humble dish from a very sophisticated humble chef Your wow factor on this plate is the wild boar belly Herbs and a little citrus seasoned beautifully Absolutely delicious we chefs love to be surprised and you surprised us with this dish nicely done He's still got to put his meringue on it's gonna be in seconds if he pulls this off This calls to the title of MasterChef Canada Now it's time for the most important tasting of your culinary lives David please bring up your dessert My dessert is a lemon curd parfait on a graham cracker sponge base with meringue Are you as surprised as we are that you pull this off? Wasn't gonna give up not today. No way. Can't wait to try it. I Really adore all the flavors. The presentation to me is Unique there's so many textures happening here. You have crunchy from the meringue soft from the mousse The cake is sensational flawless No, David. I am impressed. You really elevated your wife's lemon dessert here Start the show really is this Lemon curd because the sharpness and the sweetness that balances perfectly this to me is heaven in the spoon The mousse is a light and fluffy and delicate The lemon curd if that had not made it to the plate, this would not be a successful dessert It's very well done. Thank you