MasterChef ™

Darcy: "Today we are taking you, believe it or not, to a vegan fish and chips."

Courtney: "We're actually using a banana blossom. It's the flower of a banana tree. It flakes just like a cod."

Darcy: "We're going to use lemon zest, sea salt, and some seaweed."

Gordon Ramsay: "Have you seasoned inside as well?" 

Courtney: "So we break through. We got that really nice. I've squished it right in in the middle as well."

Judges (behind the scenes): "Courtney and Darcy, they are doing, would you believe, a vegan take on a classic fish and chips? My one big worry about that is those banana blossoms are very dense and soggy and wet. If they don't squeeze all that moisture out there, it's never going to get crispy."

Presenting to the Judges

"We've made a vegan fish and chips with a beer battered banana blossom, a side of tarragon mushy peas, and a caper and dill tartar sauce."

Judge: "Visually, it looks good. Batter looks nice and crispy. I'm dying to taste that banana blossom. Shall we? Banana blossoms are delicious."

Judge: "The batter is really light and crispy. One downside of the fries. I got one crispy, one slightly firm, but everything's seasoned beautifully. There's lovely harmony in terms of how endearing it is watching both you work. You're in sync. Well done."

Judge: "The thing that I am loving about this plate is the addition of the seaweed with the banana blossom really gave across the flavor of this is supposed to be fish and chips, and the tartar, it's delicious, and it is creamy and it is flavorful."

Judge: "Let's get this out there. I didn't want to like this dish. It's not the kind of thing I like. But I'm going to tell you one thing is the real success in this dish is that you captured the essence of pub fish and chips. And that's to be commended. Good job."

Judge: "Thank you, ladies. It tasted way better than I expected. Trust me. I serve 10,000 portions of fish and chips a day, and that is a great fakery, right? A great swap out."