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The Chefs' Line - Second Season English Subtitles

 The Chefs' Line - Second Season

Series Info:

Released: 03 Apr 2017
Runtime: N/A
Genre: Reality-TV
Director: N/A
Actors: Dan Hong
Country: Australia
Rating: 6.9

Overview:

Home cooks face off against trained chefs to see if passion can beat profession in the kitchen in this reality competition show.

Aug 01, 2020 19:36:07 lambros English 5

Release Name:

The.Chefs.Line.S02.WEBRip.SBS.OnDemand

Release Info:

All 50 Episodes - SBS On Demand WEBRip  
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Aug 01, 2020 14:28:58 34.01KB Download Translate

1 00:00:01,080 --> 00:00:03,640 MAEVE O'MEARA: It's Italian Week on The Chefs' Line. Whoo! 2 00:00:03,839 --> 00:00:06,599 And we're tackling ultimate Italian comfort food - 3 00:00:06,799 --> 00:00:08,679 eggplant parmigiana. 4 00:00:08,880 --> 00:00:11,519 Heat, heat, heat! I'm on my game. 5 00:00:11,720 --> 00:00:15,800 Parmigiana is all about simplicity and a few fresh ingredients - 6 00:00:16,000 --> 00:00:19,640 eggplant, layered with cheese and rich tomato sauce. 7 00:00:19,839 --> 00:00:21,480 MAN: Beautiful. 8 00:00:21,679 --> 00:00:23,760 Some of Australia's best home cooks 9 00:00:23,960 --> 00:00:27,000

Aug 01, 2020 14:28:58 35.33KB Download Translate

1 00:00:01,080 --> 00:00:03,040 MAEVE O'MEARA: It's Italian Week on The Chefs' Line. 2 00:00:03,240 --> 00:00:04,040 Push, push! 3 00:00:04,240 --> 00:00:08,640 And on the menu tonight, classic Italian appetiser carpaccio. 4 00:00:08,840 --> 00:00:10,800 That looks amazing, man. Thank you. 5 00:00:11,000 --> 00:00:14,480 Traditionally made from pounded raw beef or seafood, 6 00:00:14,680 --> 00:00:16,800 it's the perfect combination of skill... 7 00:00:18,600 --> 00:00:21,400 ..texture and fresh, simple flavours. 8 00:00:21,600 --> 00:00:22,520 That is so good. 9 00:00:22,720 --> 00:00:25,040 Some of Australia's best home cooks

Aug 01, 2020 14:28:58 34.17KB Download Translate

1 00:00:01,040 --> 00:00:04,280 MAEVE O'MEARA: It's Italian week on The Chefs' Line, and tonight, 2 00:00:04,480 --> 00:00:08,439 we're taking on a classic Italian dessert - zabaione. 3 00:00:08,640 --> 00:00:10,560 Oh, this looks so good. 4 00:00:10,759 --> 00:00:13,119 Light, fluffy and delicious, 5 00:00:13,320 --> 00:00:16,239 the heart of a zabaione is only three ingredients - 6 00:00:16,440 --> 00:00:21,600 egg yolks, sugar and sweet wine. 7 00:00:21,800 --> 00:00:24,000 Some of Australia's best home cooks 8 00:00:24,199 --> 00:00:26,480 will be putting their culinary skills to the test 9 00:00:26,679 --> 00:00:29,760 against hatted Italian restaurant Sotto Sopra.

Aug 01, 2020 14:28:58 35.47KB Download Translate

1 00:00:00,520 --> 00:00:04,760 MAEVE O'MEARA: It's Italian Week on The Chef's Line and tonight, it's an epic dish... 2 00:00:04,960 --> 00:00:06,240 Nice. 3 00:00:06,440 --> 00:00:07,960 ..for an epic final. 4 00:00:08,160 --> 00:00:11,040 We're making seafood pasta. 5 00:00:11,240 --> 00:00:13,040 I'm hoping that the pasta's going to be great. 6 00:00:13,240 --> 00:00:15,280 Perfectly-cooked seafood, 7 00:00:15,480 --> 00:00:20,760 delicious sauces and of course, fresh pasta. 8 00:00:20,960 --> 00:00:22,240 We'll see how they go. 9 00:00:22,440 --> 00:00:28,320 It's a test of skill, restraint and mastery of this cuisine.

Aug 01, 2020 14:28:58 38.5KB Download Translate

1 00:00:01,200 --> 00:00:02,760 MELISSA LEONG: This week on The Chefs' Line... 2 00:00:02,960 --> 00:00:03,920 Whoo! 3 00:00:04,120 --> 00:00:08,080 ..we're celebrating the rich and diverse flavours of Italian cuisine. 4 00:00:08,280 --> 00:00:10,000 That looks amazing, man. 5 00:00:10,200 --> 00:00:12,120 Thank you. I'm on my game. 6 00:00:12,320 --> 00:00:15,280 Four home cooks lined up to take on The Chefs' Line 7 00:00:15,480 --> 00:00:18,720 of hatted Italian restaurant, Sotto Sopra. 8 00:00:18,920 --> 00:00:20,600 Perfect, show me? 9 00:00:20,800 --> 00:00:22,520 Starting with apprentice chef Giorgia...

Aug 01, 2020 14:28:58 34.5KB Download Translate

1 00:00:01,040 --> 00:00:03,000 MAEVE O'MEARA: It's Thai Week on The Chefs' Line... 2 00:00:03,200 --> 00:00:04,400 We're good. (LAUGHS) 3 00:00:04,600 --> 00:00:09,520 ..and tonight, we're kicking off with classic Thai starter, fishcakes. 4 00:00:09,720 --> 00:00:12,640 I'm just going to give it a taste. Yeah, happy with that. 5 00:00:12,840 --> 00:00:17,600 Made from fish and a blend of aromatic herbs and spices, 6 00:00:17,800 --> 00:00:20,720 they're served with a sweet chilli dipping sauce. 7 00:00:20,920 --> 00:00:23,040 Sweet, spicy and delicious. 8 00:00:23,240 --> 00:00:25,880 Some of Australia's best home cooks 9 00:00:26,080 --> 00:00:28,400 will be putting their culinary skills

Aug 01, 2020 14:28:58 36.17KB Download Translate

1 00:00:01,040 --> 00:00:02,800 MAEVE O'MEARA: It's Thai week on The Chefs' Line... 2 00:00:03,000 --> 00:00:03,840 Delicious! 3 00:00:04,040 --> 00:00:08,080 And on the menu tonight, a classic - green chicken curry. 4 00:00:08,280 --> 00:00:10,240 Are your arms getting tired? 5 00:00:10,440 --> 00:00:12,520 It's the perfect balance of heat... 6 00:00:12,720 --> 00:00:13,800 Ho! 7 00:00:14,000 --> 00:00:15,280 ..and sweet. 8 00:00:15,480 --> 00:00:19,360 Made with plenty of green chillies, it's sure to spice things up. 9 00:00:20,560 --> 00:00:21,840 Yep, that's fiery. 10

Aug 01, 2020 14:28:58 32.91KB Download Translate

1 00:00:01,040 --> 00:00:03,080 MAEVE O'MEARA: It's Thai Week on The Chefs' Line... 2 00:00:03,280 --> 00:00:04,360 Boom. 3 00:00:04,560 --> 00:00:08,360 ..and tonight, sweet dreams come true with palm sugar pudding. 4 00:00:08,560 --> 00:00:10,040 Very nice. 5 00:00:10,240 --> 00:00:13,480 Palm sugar is a classic ingredient in Thai desserts 6 00:00:13,680 --> 00:00:16,680 and these colourful creations will be sweet, 7 00:00:16,880 --> 00:00:19,120 luscious and inventive. 8 00:00:20,880 --> 00:00:22,640 And that's how you open a coconut. Yes. 9 00:00:22,840 --> 00:00:24,920 Some of Australia's best home cooks

Aug 01, 2020 14:28:58 36.21KB Download Translate

1 00:00:01,040 --> 00:00:03,200 MAEVE O'MEARA: It's Thai Week on The Chefs' Line, 2 00:00:03,399 --> 00:00:05,160 and for the final challenge tonight... 3 00:00:05,360 --> 00:00:07,240 Come on, Andrew! Come on, Andrew! 4 00:00:07,440 --> 00:00:09,480 ..it's a stir-fry showdown. 5 00:00:09,679 --> 00:00:11,480 You guys got a timer going for me? 6 00:00:11,720 --> 00:00:13,240 No?! No, head chef. Oh, my gosh! 7 00:00:13,439 --> 00:00:19,640 Served with a papaya salad, it's the perfect balance of sweet, 8 00:00:19,839 --> 00:00:23,839 sour, salty and hot. 9 00:00:24,039 --> 00:00:26,199

Aug 01, 2020 14:28:58 40.84KB Download Translate

1 00:00:01,080 --> 00:00:02,839 MELISSA LEONG: This week, on The Chefs' Line... 2 00:00:03,040 --> 00:00:04,360 Delicious! (CHUCKLES) 3 00:00:04,559 --> 00:00:06,000 ..we are celebrating 4 00:00:06,200 --> 00:00:07,879 the harmonious flavours of Thai cuisine. 5 00:00:08,080 --> 00:00:10,759 This is some of the best Thai food I've ever eaten. 6 00:00:10,960 --> 00:00:15,080 Four inspired home cooks took on the culinary talents 7 00:00:15,279 --> 00:00:19,199 of Sydney restaurant Long Chim, starting with apprentice Sam... 8 00:00:19,399 --> 00:00:21,239 Slap it! MAN: Yes, Chef! 9 00:00:21,440 --> 00:00:23,280

Aug 01, 2020 14:28:58 36.24KB Download Translate

1 00:00:01,080 --> 00:00:04,200 MAEVE O'MEARA: It's Indian Week on The Chef's Line... Going to get a bit noisy. 2 00:00:04,400 --> 00:00:05,880 ..and, tonight, we're dishing up 3 00:00:06,080 --> 00:00:08,360 some quintessential Indian street food - 4 00:00:08,560 --> 00:00:10,680 vegetarian samosas. 5 00:00:10,880 --> 00:00:12,480 You don't want a soggy samosa. 6 00:00:12,680 --> 00:00:15,120 Samosas are delicious savoury parcels, 7 00:00:15,320 --> 00:00:17,480 made with crispy pastry, 8 00:00:17,680 --> 00:00:19,560 spicy fillings, 9 00:00:19,760 --> 00:00:21,720 and perfect accompaniments.

Aug 01, 2020 14:28:58 34.44KB Download Translate

1 00:00:01,040 --> 00:00:02,800 MAEVE O'MEARA: It's Indian week on The Chefs' Line. 2 00:00:03,000 --> 00:00:04,280 Yep, that's nice and hot. (CHUCKLES) 3 00:00:04,480 --> 00:00:07,280 And tonight we're making seekh kebabs. 4 00:00:07,480 --> 00:00:09,320 ANUSHREE: I hope they taste the flavours there. 5 00:00:09,520 --> 00:00:13,600 Seekh kebabs are a delicious mix of spiced ground meat 6 00:00:13,800 --> 00:00:17,640 cooked on skewers and served with a dipping sauce. 7 00:00:17,840 --> 00:00:19,600 I was too short of time last time. 8 00:00:19,800 --> 00:00:21,520 Some of Australia's best home cooks... 9 00:00:21,720 --> 00:00:23,720

Aug 01, 2020 14:28:58 35.91KB Download Translate

1 00:00:01,040 --> 00:00:03,120 MAEVE O'MEARA: It's Indian Week on The Chefs' Line. 2 00:00:03,320 --> 00:00:04,200 Yum. 3 00:00:04,400 --> 00:00:09,040 And tonight, we're in for a treat with Indian spiced milk desserts. 4 00:00:09,240 --> 00:00:11,200 Ah, got it! 5 00:00:11,400 --> 00:00:13,160 Using milk as the base, 6 00:00:13,360 --> 00:00:19,200 these desserts are a delicate balance of spices, sweetness and texture. 7 00:00:19,400 --> 00:00:21,120 And some colour on the plate as well. 8 00:00:21,320 --> 00:00:23,720 Some of Australia's best home cooks 9 00:00:23,920 --> 00:00:25,960 will be putting their culinary skills to the test

Aug 01, 2020 14:28:58 36.93KB Download Translate

1 00:00:01,040 --> 00:00:02,879 MAEVE O'MEARA: It's Indian Week on The Chefs' Line 2 00:00:03,080 --> 00:00:04,240 and tonight, for our final... 3 00:00:04,440 --> 00:00:06,120 No pressure for me whatsoever. 4 00:00:06,320 --> 00:00:11,119 ..we're making classic curry, Butter Chicken. 5 00:00:11,320 --> 00:00:13,080 It's very aromatic down here. 6 00:00:13,279 --> 00:00:15,679 Tender, juicy chicken, 7 00:00:15,880 --> 00:00:18,719 marinated in a rich, creamy sauce 8 00:00:18,920 --> 00:00:21,640 and accompanied with a fresh naan bread. 9 00:00:21,839 --> 00:00:23,879 It's a battle between a trusted family recipe...

Aug 01, 2020 14:28:58 39.84KB Download Translate

1 00:00:01,040 --> 00:00:02,720 MELISSA LEONG: This week on The Chefs' Line... 2 00:00:02,920 --> 00:00:04,200 We're going to get a bit noisy. 3 00:00:04,400 --> 00:00:08,840 ..we are celebrating the explosive and vibrant world of Indian cuisine. 4 00:00:09,040 --> 00:00:11,320 Four passionate home cooks... 5 00:00:11,520 --> 00:00:13,160 WOMAN: The pastry is going to win it today. 6 00:00:13,360 --> 00:00:14,920 It's very aromatic down here. 7 00:00:15,120 --> 00:00:18,320 ..took on the professionals from restaurant Atta... 8 00:00:20,680 --> 00:00:22,280 ..starting with apprentice Indy... 9 00:00:22,480 --> 00:00:23,880 Indy's coming along good.

Aug 01, 2020 14:28:58 36.6KB Download Translate

1 00:00:01,080 --> 00:00:03,280 MAEVE O'MEARA: It's Middle Eastern week on The Chefs' Line. 2 00:00:03,480 --> 00:00:04,880 I hope they like a little bit of chilli. 3 00:00:05,080 --> 00:00:06,520 And tonight, we're serving up 4 00:00:06,720 --> 00:00:10,120 traditional Middle Eastern street food - falafel. 5 00:00:10,320 --> 00:00:12,600 My mum's falafel - the best falafel. 6 00:00:12,800 --> 00:00:16,120 Made from chickpeas or beans, rolled into a ball, 7 00:00:16,320 --> 00:00:19,280 then deep-fried and served with an accompaniment, 8 00:00:19,480 --> 00:00:21,080 they make for the perfect snack. 9 00:00:21,280 --> 00:00:23,000

Aug 01, 2020 14:28:58 36.19KB Download Translate

1 00:00:01,080 --> 00:00:03,319 MAEVE O'MEARA: It's Middle Eastern week on The Chefs' Line... 2 00:00:03,520 --> 00:00:04,799 Now the nervous wait. 3 00:00:05,000 --> 00:00:07,480 ..and tonight, we're cooking sweet pastry desserts... 4 00:00:07,679 --> 00:00:09,560 I hope it tastes good. 5 00:00:09,759 --> 00:00:13,439 ..crispy pastry with nuts, spices or cheese 6 00:00:13,640 --> 00:00:15,960 drenched in sugar-based syrups. 7 00:00:16,160 --> 00:00:17,800 It's a case of the sweeter, the better. 8 00:00:18,000 --> 00:00:19,280 (SIZZLING) 9 00:00:19,480 --> 00:00:21,239 WOMAN: Hear that sizzle?

Aug 01, 2020 14:28:58 34.97KB Download Translate

1 00:00:01,040 --> 00:00:04,280 MAEVE O'MEARA: It's Middle Eastern Week on The Chefs' Line and tonight... 2 00:00:04,480 --> 00:00:06,599 Nobody likes overcooked fish. 3 00:00:06,799 --> 00:00:09,519 ..a classic pairing - fish and salad. 4 00:00:09,720 --> 00:00:11,679 The rice is looking amazing. 5 00:00:11,880 --> 00:00:13,359 Found all over the Middle East, 6 00:00:13,560 --> 00:00:18,160 fish and salad is the perfect balance of delicious spices, 7 00:00:18,359 --> 00:00:21,920 fresh ingredients and perfectly-cooked seafood. 8 00:00:22,120 --> 00:00:23,800 That's perfect. 9 00:00:24,000 --> 00:00:27,199 Some of Australia's best home cooks will be putting their culinary skills

Aug 01, 2020 14:28:58 37.57KB Download Translate

1 00:00:01,040 --> 00:00:03,320 MAEVE O'MEARA: It's Middle Eastern Week on The Chefs' Line 2 00:00:03,520 --> 00:00:05,040 and for the final cook-off... 3 00:00:05,240 --> 00:00:07,960 Yum, charcoal! That is so Middle Eastern. 4 00:00:08,160 --> 00:00:10,560 ..it's a battle for the best quail dish. 5 00:00:10,800 --> 00:00:13,400 Okie dokie. The quail has started to smell amazing. 6 00:00:13,600 --> 00:00:15,280 A Middle Eastern favourite, 7 00:00:15,480 --> 00:00:19,480 rich with aromatic spices and paired with a vegetable side, 8 00:00:19,680 --> 00:00:23,440 quail is delicate, succulent and fragrant. 9

Aug 01, 2020 14:28:58 40.99KB Download Translate

1 00:00:01,040 --> 00:00:03,440 MELISSA LEONG: This week on The Chefs' Line... 2 00:00:03,640 --> 00:00:05,440 BOTH: Go, Chef! Go, Chef! 3 00:00:05,640 --> 00:00:09,000 ..we are celebrating the elegant and uplifting foods of the Middle East. 4 00:00:09,200 --> 00:00:11,280 Hope they like a little bit of chilli. 5 00:00:11,480 --> 00:00:13,520 The professionals from hatted Sydney restaurant 6 00:00:13,720 --> 00:00:15,000 Kepos Street Kitchen... 7 00:00:15,240 --> 00:00:17,400 Finished already? Mine's in the oven. Oh, you are so quick. 8 00:00:17,640 --> 00:00:21,640 ..took on four home cooks who translated their love for this heritage cuisine...

Aug 01, 2020 14:28:58 35.34KB Download Translate

1 00:00:01,040 --> 00:00:03,280 MAEVE O'MEARA: It's Chinese week on The Chefs' Line... 2 00:00:03,480 --> 00:00:05,240 It's going to be good, I tell you. 3 00:00:05,440 --> 00:00:10,360 And tonight, we're kicking off with a classic Chinese dish, dumplings. 4 00:00:10,560 --> 00:00:11,640 Family favourite. 5 00:00:11,840 --> 00:00:13,960 Usually consisting of dough 6 00:00:14,160 --> 00:00:17,800 wrapped around a filling of meat, fish or vegetables, 7 00:00:18,000 --> 00:00:22,920 dumplings can be baked, steamed, boiled or fried. 8 00:00:23,120 --> 00:00:25,000 WOMAN: Who doesn't like dumplings, honestly? 9 00:00:25,200 --> 00:00:27,600 Some of Australia's best home cooks

Aug 01, 2020 14:28:58 35.9KB Download Translate

1 00:00:01,040 --> 00:00:02,919 MAEVE O'MEARA: It's Chinese Week on The Chefs' Line. 2 00:00:03,120 --> 00:00:04,400 Cook already, cook already. 3 00:00:04,599 --> 00:00:08,480 And on the menu tonight, a sweet classic - sago pudding. 4 00:00:08,679 --> 00:00:10,679 Everyone wants something a bit sweet, don't they? 5 00:00:10,880 --> 00:00:14,679 Made with boiled sago and paired with something sweet, 6 00:00:14,880 --> 00:00:19,320 it leaves plenty of room for creativity and diversity in flavour. 7 00:00:20,359 --> 00:00:22,079 Mm, yum. 8 00:00:22,280 --> 00:00:24,480 Some of Australia's best home cooks 9 00:00:24,679 --> 00:00:26,719

Aug 01, 2020 14:28:58 36.7KB Download Translate

1 00:00:01,040 --> 00:00:03,800 MAEVE O'MEARA: It's Chinese week on The Chefs' Line, 2 00:00:04,000 --> 00:00:07,080 and tonight, we're taking on stir fry. 3 00:00:07,280 --> 00:00:08,880 My family loves it. 4 00:00:09,080 --> 00:00:12,120 A classic Chinese cooking technique using a wok... 5 00:00:12,320 --> 00:00:13,800 LEOLA: Hey! 6 00:00:14,000 --> 00:00:18,080 ..stir fry is quick, delicious and exciting to watch. 7 00:00:18,280 --> 00:00:19,840 MARK OLIVE: And you can smell it too. 8 00:00:20,040 --> 00:00:21,520 It smells amazing. 9 00:00:21,720 --> 00:00:24,080 Some of Australia's best home cooks

Aug 01, 2020 14:28:58 35.8KB Download Translate

1 00:00:01,040 --> 00:00:04,240 MAEVE O'MEARA: It's Chinese Week on The Chefs' Line 2 00:00:04,440 --> 00:00:06,519 and tonight, for our kitchen final... 3 00:00:06,719 --> 00:00:08,839 It is very special, it's very simple. 4 00:00:09,039 --> 00:00:11,199 ..a celebration of luxurious crab. 5 00:00:11,400 --> 00:00:14,400 Very flavoursome, you know, taste. 6 00:00:14,599 --> 00:00:19,199 A Chinese delicacy, fresh crab is a sophisticated balance 7 00:00:19,399 --> 00:00:22,199 of well-cooked meat, flavoursome sauce 8 00:00:22,399 --> 00:00:24,079 and the perfect accompaniment. 9 00:00:24,280 --> 00:00:27,000 Very traditional Chinese cooking.

Aug 01, 2020 14:28:58 37.16KB Download Translate

1 00:00:01,040 --> 00:00:02,840 MELISSA LEONG: This week on The Chefs' Line... 2 00:00:03,040 --> 00:00:04,320 I've got a secret weapon. 3 00:00:04,520 --> 00:00:08,280 ..we are celebrating the invigorating flavours of Chinese cuisine. 4 00:00:08,480 --> 00:00:10,960 I love the punchiness of this sauce, it's killer! 5 00:00:11,160 --> 00:00:14,600 Four talented home cooks took on the skills of the professionals 6 00:00:14,800 --> 00:00:16,840 from Sydney restaurant, Lotus... 7 00:00:17,040 --> 00:00:19,040 My philosophy as head chef here 8 00:00:19,240 --> 00:00:23,160 is let the individual ingredients shine on the plate. 9 00:00:23,360 --> 00:00:27,760 ..in a week layered in exotic

Aug 01, 2020 14:28:58 36.93KB Download Translate

1 00:00:01,040 --> 00:00:02,800 MAEVE O'MEARA: It's French Week on The Chefs' Line. 2 00:00:03,000 --> 00:00:04,280 Oh, my lord! 3 00:00:04,480 --> 00:00:09,240 And tonight, it's all about ocean flavours as we serve up mussels. 4 00:00:09,440 --> 00:00:11,040 I used to eat it with my mum all the time. 5 00:00:11,240 --> 00:00:13,480 Commonly used in French cuisine, 6 00:00:13,680 --> 00:00:16,360 mussels are typically steamed in white wine broth, 7 00:00:16,560 --> 00:00:18,400 served with fries or a baguette, 8 00:00:18,600 --> 00:00:21,280 and are extremely technical to perfect. 9 00:00:21,480 --> 00:00:23,720 They smell amazing.

Aug 01, 2020 14:28:58 34.64KB Download Translate

1 00:00:01,040 --> 00:00:04,120 MAEVE O'MEARA: It's French Week on The Chefs' Line, and tonight... 2 00:00:04,320 --> 00:00:05,200 Yay! 3 00:00:05,400 --> 00:00:08,919 ..we're taking on the classic French dish omelette. 4 00:00:09,119 --> 00:00:10,119 Oh, yeah. 5 00:00:10,320 --> 00:00:14,439 Made from beaten eggs - fried and folded around a filling - 6 00:00:14,640 --> 00:00:17,039 omelettes should be fluffy on the inside 7 00:00:17,239 --> 00:00:19,920 and perfectly pale on the outside. 8 00:00:20,120 --> 00:00:20,920 Voila. 9 00:00:21,120 --> 00:00:23,280 Some of Australia's best home cooks

Aug 01, 2020 14:28:58 35.92KB Download Translate

1 00:00:01,040 --> 00:00:02,799 MAEVE O'MEARA: It's French week on The Chefs' Line... 2 00:00:03,000 --> 00:00:04,320 (MIXER WHIRRS) Ooh! (LAUGHS) 3 00:00:04,519 --> 00:00:05,839 ..and tonight, 4 00:00:06,040 --> 00:00:09,599 our dish will be flipped upside down with tarte tatin. 5 00:00:09,800 --> 00:00:12,240 This makes them just... fondant, melt in your mouth. 6 00:00:12,439 --> 00:00:16,480 A combination of caramel, apples and pastry, 7 00:00:16,679 --> 00:00:21,239 tarte tatin is simple to construct, but difficult to master. 8 00:00:21,440 --> 00:00:22,960 It's better than I thought. 9 00:00:23,160 --> 00:00:25,079

Aug 01, 2020 14:28:58 38.18KB Download Translate

1 00:00:01,040 --> 00:00:03,360 MAEVE O'MEARA: It's French Week on The Chefs' Line. 2 00:00:03,560 --> 00:00:04,440 Yeah, that's good. 3 00:00:04,640 --> 00:00:07,200 And tonight, for our French cooking final... 4 00:00:07,400 --> 00:00:08,800 Cook away, little guy, cook away. 5 00:00:09,000 --> 00:00:11,400 ..it's the hearty, meaty cassoulet. 6 00:00:11,600 --> 00:00:13,640 I'm getting hungry. We're hungry, Chef! 7 00:00:13,840 --> 00:00:14,880 (LAUGHS) 8 00:00:15,080 --> 00:00:19,240 A French country classic, cassoulet is traditionally made with pork, 9 00:00:19,440 --> 00:00:22,680 sausages and duck, beans and vegetables,

Aug 01, 2020 14:28:58 42.7KB Download Translate

1 00:00:01,040 --> 00:00:02,800 MELISSA LEONG: This week, on The Chefs' Line... 2 00:00:03,000 --> 00:00:03,840 Oh, yeah. 3 00:00:04,040 --> 00:00:07,960 ..we have showcased the refined and technical world of French cuisine. 4 00:00:08,160 --> 00:00:09,880 Voila! 5 00:00:10,080 --> 00:00:12,280 The professionals from Sydney's Bistro Rex 6 00:00:12,480 --> 00:00:15,640 were up against four determined home cooks 7 00:00:15,840 --> 00:00:18,280 in four flavour-fuelled food fights 8 00:00:18,480 --> 00:00:20,960 full of precision, personality and flair. 9 00:00:21,160 --> 00:00:22,920

Aug 01, 2020 14:28:58 35.04KB Download Translate

1 00:00:01,040 --> 00:00:02,880 MAEVE O'MEARA: It's Mexican Week on The Chefs' Line. 2 00:00:03,080 --> 00:00:04,480 Vamos! 3 00:00:04,680 --> 00:00:09,520 And tonight, we're kicking off with Mexican favourite tacos. 4 00:00:09,720 --> 00:00:10,760 BOTH: Oooh! 5 00:00:11,840 --> 00:00:14,280 Consisting of a tortilla... "Made in Mexico." 6 00:00:14,480 --> 00:00:18,120 ..folded around meat, seafood or vegetables, 7 00:00:18,320 --> 00:00:22,120 tacos are garnished with salsa and eaten by hand. 8 00:00:22,320 --> 00:00:24,160 Spicy! 9 00:00:24,360 --> 00:00:26,520 Some of Australia's best home cooks

Aug 01, 2020 14:28:58 35.44KB Download Translate

1 00:00:01,040 --> 00:00:03,080 MAEVE O'MEARA: It's Mexican Week on The Chefs' Line. 2 00:00:03,279 --> 00:00:04,559 Salud! 3 00:00:04,759 --> 00:00:08,560 And on the menu tonight, a delicate and traditional sweet, 4 00:00:08,759 --> 00:00:09,599 flan. 5 00:00:09,800 --> 00:00:11,400 Here we go... 6 00:00:11,599 --> 00:00:15,400 This baked caramel custard dessert comes both savoury and sweet 7 00:00:15,599 --> 00:00:17,839 and although simplistic in looks, 8 00:00:18,039 --> 00:00:19,920 it is difficult to perfect. 9 00:00:20,120 --> 00:00:21,760 I just made impossible cake possible.

Aug 01, 2020 14:28:58 35.44KB Download Translate

1 00:00:01,040 --> 00:00:03,560 MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... 2 00:00:03,760 --> 00:00:05,080 (ALL SING) 3 00:00:05,280 --> 00:00:07,240 ..and tonight, we're steaming things up... 4 00:00:07,440 --> 00:00:09,280 Muy bueno. ..with tamales. 5 00:00:09,480 --> 00:00:12,440 It is my grandmother's recipe. 6 00:00:12,640 --> 00:00:15,360 A much-loved Mexican street food, 7 00:00:15,560 --> 00:00:17,800 tamales typically have meat fillings, 8 00:00:18,000 --> 00:00:22,520 are coated in a delicious sauce and are wrapped in a cornflour dough. 9 00:00:22,720 --> 00:00:24,160 My mama's secret.

Aug 01, 2020 14:28:58 36.2KB Download Translate

1 00:00:01,040 --> 00:00:03,200 MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... 2 00:00:03,399 --> 00:00:04,719 Oh, it smells amazing. 3 00:00:04,919 --> 00:00:07,240 And tonight, for our final Mexican stand-off... 4 00:00:07,440 --> 00:00:08,800 Let's go. Come on, vamanos. 5 00:00:09,000 --> 00:00:11,439 ..pork is the star. 6 00:00:11,640 --> 00:00:13,240 It's really good. 7 00:00:13,439 --> 00:00:15,480 It's a delicious and juicy meat, 8 00:00:15,679 --> 00:00:17,920 perfect for taking on Mexican flavours 9 00:00:18,120 --> 00:00:21,160 and takes skill to cook to perfection.

Aug 01, 2020 14:28:58 41.63KB Download Translate

1 00:00:01,040 --> 00:00:02,440 MELISSA LEONG: This week on The Chefs' Line... 2 00:00:02,640 --> 00:00:03,440 Vamos! 3 00:00:03,640 --> 00:00:04,920 ..we are championing 4 00:00:05,120 --> 00:00:07,240 the bright and exhilarating world of Mexican cuisine. 5 00:00:07,440 --> 00:00:08,720 (ALL SING) 6 00:00:08,920 --> 00:00:11,800 The professionals from renowned restaurant Mamasita 7 00:00:12,000 --> 00:00:16,160 challenged four excited home cooks to a week-long food bonanza, 8 00:00:16,360 --> 00:00:21,680 where family recipes were realised and tastebuds were tantalised. 9 00:00:21,880 --> 00:00:23,920 Spicy.

Aug 01, 2020 14:28:58 36.9KB Download Translate

1 00:00:01,040 --> 00:00:03,480 MAEVE O'MEARA: It's Vietnamese week on The Chefs' Line. 2 00:00:03,680 --> 00:00:05,400 Ooh! That chilli is hot! 3 00:00:05,599 --> 00:00:09,480 And tonight, we're kicking off with a classic Vietnamese breakfast dish, 4 00:00:09,679 --> 00:00:10,679 banh cuon. 5 00:00:10,880 --> 00:00:12,519 This dish I know by heart. 6 00:00:12,720 --> 00:00:16,039 Traditionally containing a pork and mushroom filling, 7 00:00:16,239 --> 00:00:18,480 wrapped in a fresh rice noodle pancake, 8 00:00:18,679 --> 00:00:21,399 banh cuon is served with a dipping sauce. 9 00:00:22,559 --> 00:00:23,519 Looks pretty good.

Aug 01, 2020 14:28:58 34.75KB Download Translate

1 00:00:01,040 --> 00:00:03,960 MAEVE O'MEARA: It's Vietnamese Week on the Chefs' Line. 2 00:00:04,160 --> 00:00:08,800 And on the menu tonight, a fresh, vibrant dish - lemongrass chicken. 3 00:00:09,000 --> 00:00:11,839 It's just all about nice crunchy texture. 4 00:00:12,039 --> 00:00:14,480 Using the key ingredient of lemongrass, 5 00:00:14,679 --> 00:00:16,399 combined with a juicy cut of chicken, 6 00:00:16,600 --> 00:00:19,039 it features classic Vietnamese flavours 7 00:00:19,239 --> 00:00:21,800 and is open for interpretation. 8 00:00:22,000 --> 00:00:25,160 My lemongrass chicken has a European twist in there. 9 00:00:25,359 --> 00:00:27,559

Aug 01, 2020 14:28:58 37.18KB Download Translate

1 00:00:01,040 --> 00:00:03,520 MAEVE O'MEARA: It's Vietnamese week on the Chef's Line. 2 00:00:03,720 --> 00:00:05,960 And tonight... It's sweet-sour. 3 00:00:06,160 --> 00:00:09,200 ..we're creating coconut desserts. 4 00:00:09,400 --> 00:00:11,400 Wow! This is heaven! 5 00:00:11,600 --> 00:00:13,560 Desiccated, jellied or creamed, 6 00:00:13,760 --> 00:00:16,920 coconut desserts come in many delicious forms, 7 00:00:17,120 --> 00:00:20,600 and will add a luxurious flavour to any dessert. 8 00:00:20,800 --> 00:00:22,400 I think I've got all the flavours there. 9 00:00:22,600 --> 00:00:25,280 All week,

Aug 01, 2020 14:28:58 38.03KB Download Translate

1 00:00:01,040 --> 00:00:04,080 MAEVE O'MEARA: It's Vietnamese week on The Chefs' Line. 2 00:00:04,280 --> 00:00:05,240 Strong. Strong. 3 00:00:05,440 --> 00:00:07,440 Thanks, peanut gallery. (LAUGHS) 4 00:00:07,640 --> 00:00:09,720 And for our final Vietnamese cook-off, 5 00:00:09,920 --> 00:00:13,120 it's a competition for the best hot and sour soup. 6 00:00:13,320 --> 00:00:16,920 This is very special, and you can't find it anywhere else. 7 00:00:17,120 --> 00:00:19,960 An homage to authentic Vietnamese cuisine, 8 00:00:20,160 --> 00:00:22,600 with a broth rich in traditional flavours.

Aug 01, 2020 14:28:58 40.02KB Download Translate

1 00:00:01,040 --> 00:00:03,160 MELISSA LEONG: This week on The Chefs' Line 2 00:00:03,359 --> 00:00:06,160 we're featuring the fragrant flavours of Vietnam... 3 00:00:06,360 --> 00:00:07,839 I am blown away. 4 00:00:08,039 --> 00:00:09,640 ..in a week that saw the professionals 5 00:00:09,839 --> 00:00:11,919 take on four creative home cooks... 6 00:00:12,119 --> 00:00:13,599 TAM: It's so good! 7 00:00:13,800 --> 00:00:15,679 ..who cooked from life experience, 8 00:00:15,880 --> 00:00:18,480 encapsulating the essence of Vietnamese cuisine. 9 00:00:18,679 --> 00:00:21,120 Every dish has a story to me. Every dish has a meaning to me.

Aug 01, 2020 14:28:58 39.62KB Download Translate

1 00:00:01,040 --> 00:00:02,920 MAEVE O'MEARA: It's Greek Week on The Chefs' Line... 2 00:00:03,120 --> 00:00:05,000 You can tell we're the Greeks now. 3 00:00:05,200 --> 00:00:09,640 ..and tonight, we're serving up an array of traditional Greek dips. 4 00:00:09,840 --> 00:00:11,880 I'm feeling pretty confident about this dish. 5 00:00:12,080 --> 00:00:16,440 Served as part of a mezze platter or as an accompaniment to a main dish, 6 00:00:16,640 --> 00:00:19,560 dips celebrate the freshest ingredients 7 00:00:19,760 --> 00:00:20,800 and are made for sharing. 8 00:00:21,000 --> 00:00:22,920 And they taste really good. 9 00:00:23,120 --> 00:00:25,280 Some of Australia's

Aug 01, 2020 14:28:58 35.23KB Download Translate

1 00:00:01,040 --> 00:00:03,279 MAEVE O'MEARA: It's Greek Week on The Chefs' Line... 2 00:00:03,480 --> 00:00:04,280 Come on. 3 00:00:04,480 --> 00:00:08,519 And tonight, we're making savoury Greek pastries. 4 00:00:08,720 --> 00:00:10,880 The family love it, so... and it's very tasty. 5 00:00:11,080 --> 00:00:12,599 Usually eaten by hand, 6 00:00:12,800 --> 00:00:16,519 Greek pastries contain a cheese, vegetable or meat filling, 7 00:00:16,719 --> 00:00:18,920 wrapped in crunchy pastry. 8 00:00:19,120 --> 00:00:21,120 They look really nice. Thank you. 9 00:00:21,320 --> 00:00:23,600 Some of Australia's best home cooks

Aug 01, 2020 14:28:58 36.93KB Download Translate

1 00:00:01,199 --> 00:00:03,319 MAEVE O'MEARA: It's Greek week on The Chefs' Line... 2 00:00:03,520 --> 00:00:08,560 And tonight, we're creating a dessert using Greek yoghurt. 3 00:00:08,759 --> 00:00:10,359 Yoghurt works really well with this dish. 4 00:00:10,560 --> 00:00:12,240 Creamy, rich and decadent - 5 00:00:12,439 --> 00:00:16,679 we showcase how versatile this ingredient is 6 00:00:16,879 --> 00:00:19,920 with our most inventive dessert challenge yet. 7 00:00:20,120 --> 00:00:20,960 Yum! Nice? 8 00:00:21,160 --> 00:00:22,440 Yeah. Oh, good! 9

Aug 01, 2020 14:28:58 35.64KB Download Translate

1 00:00:01,240 --> 00:00:04,839 MAEVE O'MEARA: It's Greek week on The Chefs' Line... Makes Grandma proud, yep. 2 00:00:05,040 --> 00:00:09,359 ..and for the final clash, it's a battle for the best Greek seafood. 3 00:00:09,560 --> 00:00:11,000 This one just takes time. 4 00:00:11,199 --> 00:00:14,119 It's a test of perfectly executed seafood 5 00:00:14,320 --> 00:00:16,600 paired with sumptuous accompaniments 6 00:00:16,800 --> 00:00:20,879 and a balance of oceanic and classic Greek flavours. 7 00:00:21,079 --> 00:00:23,760 Definitely want the flavour of the barra to come through. 8 00:00:23,960 --> 00:00:25,519 All week... Come and get your trophy! 9

Aug 01, 2020 14:28:58 41.45KB Download Translate

1 00:00:01,040 --> 00:00:03,000 MELISSA LEONG: This week on The Chef's Line... 2 00:00:04,400 --> 00:00:08,320 ..we have enjoyed the simple and seasonal flavours of Greek cuisine. 3 00:00:08,520 --> 00:00:10,960 This is just a classic Greek dish. 4 00:00:11,160 --> 00:00:13,000 Four Grecian home cooks 5 00:00:13,200 --> 00:00:15,640 took on the culinary might of the professionals 6 00:00:15,840 --> 00:00:18,040 from Melbourne hatted restaurant Elyros... 7 00:00:18,240 --> 00:00:22,080 Elyros's ethos is, you know, fresh, free range produce, 8 00:00:22,280 --> 00:00:24,680 shared over a table with a glass of wine. 9 00:00:24,880 --> 00:00:28,720

Aug 01, 2020 14:28:58 35.59KB Download Translate

1 00:00:01,639 --> 00:00:03,720 MAEVE O'MEARA: It's Spanish Week on The Chefs' Line... 2 00:00:03,919 --> 00:00:04,719 Perfect. 3 00:00:04,919 --> 00:00:08,400 And tonight we're dishing up the ultimate Spanish snack - 4 00:00:08,599 --> 00:00:09,759 croquettes. 5 00:00:09,960 --> 00:00:11,359 I make it for my children all the time. 6 00:00:11,560 --> 00:00:13,160 Also known as croquetas, 7 00:00:13,359 --> 00:00:16,320 this Spanish staple has a creamy bechamel base 8 00:00:16,519 --> 00:00:18,960 and is stuffed full of tasty meat or fish 9 00:00:19,160 --> 00:00:21,839 before being deliciously deep-fried.

Aug 01, 2020 14:28:58 34.73KB Download Translate

1 00:00:01,560 --> 00:00:03,520 MAEVE O'MEARA: It's Spanish Week on The Chefs' Line... 2 00:00:03,720 --> 00:00:04,839 Alrighty! (LAUGHS) 3 00:00:05,040 --> 00:00:07,639 ..and tonight we're creating chocolate desserts. 4 00:00:07,839 --> 00:00:09,039 They're good. 5 00:00:09,240 --> 00:00:13,439 Decadent, rich and delicious, Spanish chocolate desserts include 6 00:00:13,640 --> 00:00:18,519 classic dishes like churros, cake and mousse. 7 00:00:18,719 --> 00:00:21,320 Very happy with the flavours that are in there at the moment. 8 00:00:21,519 --> 00:00:23,359 Some of Australia's best home cooks 9 00:00:23,559 --> 00:00:26,239

Aug 01, 2020 14:28:58 34.85KB Download Translate

1 00:00:01,040 --> 00:00:03,200 MAEVE O'MEARA: It's Spanish Week on The Chefs' Line... 2 00:00:03,399 --> 00:00:04,879 Ooh, they're good. 3 00:00:05,080 --> 00:00:07,400 ..and tonight, we're celebrating lamb. 4 00:00:07,599 --> 00:00:10,160 It's quite a nice, simple style of lamb. 5 00:00:10,359 --> 00:00:12,960 Slow cooked, minced or on the bone, 6 00:00:13,160 --> 00:00:16,359 when lamb is paired with classic Spanish flavours, 7 00:00:16,559 --> 00:00:19,760 it's juicy, tender and melt in your mouth. 8 00:00:19,960 --> 00:00:22,480 Ooh, they're looking good. Yeah, they look really good. 9 00:00:22,679 --> 00:00:24,679

Aug 01, 2020 14:28:58 38.08KB Download Translate

1 00:00:01,040 --> 00:00:03,400 MAEVE O'MEARA: It's Spanish Week on The Chefs' Line. 2 00:00:03,600 --> 00:00:05,840 Oh, they're amazing. 3 00:00:06,040 --> 00:00:09,800 And for the final epic battle, we're making Spanish paella. 4 00:00:10,000 --> 00:00:11,800 Reminds me of the way my mum makes it 5 00:00:12,000 --> 00:00:13,360 so I think she'd be pretty proud. 6 00:00:13,560 --> 00:00:17,800 It takes skill to create a perfectly cooked rice base, 7 00:00:18,000 --> 00:00:19,840 rich in aromatic spices, 8 00:00:20,040 --> 00:00:24,320 topped with a generous portion of perfectly cooked meat and seafood. 9 00:00:24,520 --> 00:00:26,760 And it's just delicious.

Aug 01, 2020 14:28:58 37.26KB Download Translate

1 00:00:01,160 --> 00:00:02,800 MELISSA LEONG: This week, on The Chefs' Line... 2 00:00:03,000 --> 00:00:03,880 Perfect. 3 00:00:04,080 --> 00:00:08,000 ..we have delighted in the humble and hearty flavours of Spain. 4 00:00:08,200 --> 00:00:09,440 I'm very happy with the flavours. 5 00:00:09,640 --> 00:00:11,400 Four of Australia's best home cooks 6 00:00:11,600 --> 00:00:13,880 took on the expertise of the professionals 7 00:00:14,080 --> 00:00:17,040 from Melbourne's renowned Spanish restaurant Anada 8 00:00:17,240 --> 00:00:19,320 in our final food fights of the year 9 00:00:19,520 --> 00:00:22,200 that showcased the essence of Spanish cuisine.

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