1 00:00:01,040 --> 00:00:04,320 MAEVE O'MEARA: Professional kitchens are run with military precision 2 00:00:04,519 --> 00:00:06,120 and a clear hierarchy. 3 00:00:06,320 --> 00:00:07,799 WOMAN: Yes, chef! 4 00:00:08,000 --> 00:00:11,800 While inside homes, meals are cooked with heart and heritage. 5 00:00:12,000 --> 00:00:13,400 (LAUGHS) 6 00:00:13,599 --> 00:00:15,919 Now in the ultimate food fight 7 00:00:16,120 --> 00:00:18,800 we're pitting the home cooks against professional chefs 8 00:00:19,000 --> 00:00:21,359 to see if passion can beat expertise. 9 00:00:21,559 --> 00:00:23,719 Us home cooks are gonna bring it home! 10 00:00:23,920 --> 00:00:26,039 (APPLAUSE) Yes! 11 00:00:26,239 --> 00:00:29,079 Each week will feature a different cuisine 12 00:00:29,280 --> 00:00:31,760 and this week it's Italian. 13 00:00:31,960 --> 00:00:35,679 And these four home cooks are going head to head against the chefs' line 14 00:00:35,880 --> 00:00:38,240 from Adelaide restaurant Osteria Oggi. 15 00:00:38,439 --> 00:00:41,960 The aim - to cook their way up the ranks. 16 00:00:42,159 --> 00:00:45,359 And so far they've taken on the apprentice, 17 00:00:45,560 --> 00:00:48,000 followed by the station chef. 18 00:00:48,200 --> 00:00:49,840 So tonight it's game on 19 00:00:50,039 --> 00:00:51,840 as our two remaining home cooks 20 00:00:52,039 --> 00:00:55,039 take another step up the ranks of the chefs' line 21 00:00:55,240 --> 00:00:56,840 to compete against the sous-chef. 22 00:00:57,039 --> 00:00:59,240 Always ready to cook. I'll see you on the pass. 23 00:00:59,439 --> 00:01:00,439 Can't wait! 24 00:01:00,640 --> 00:01:02,240 The cook with the best plate on the pass 25 00:01:02,439 --> 00:01:06,640 will go through to the final showdown against executive chef Andy, 26 00:01:06,840 --> 00:01:10,480 but the home cook whose dish doesn't deliver will be sent home. 27 00:01:12,039 --> 00:01:14,560 Judged by executive chef Dan Hong... 28 00:01:15,879 --> 00:01:18,159 ..renowned chef Mark Olive, 29 00:01:18,359 --> 00:01:21,359 and food writer Melissa Leong. 30 00:01:21,560 --> 00:01:23,159 Let's cook! 31 00:01:23,359 --> 00:01:25,560 Who will be the last home cook standing 32 00:01:25,760 --> 00:01:28,200 and make it to the end of The Chefs' Line? 33 00:01:37,400 --> 00:01:40,560 Italian week is down to two home cooks. 34 00:01:40,759 --> 00:01:42,120 There's Anna... 35 00:01:42,319 --> 00:01:45,200 I'm making fettuccine. Homemade fettuccine today. 36 00:01:45,400 --> 00:01:46,920 This mum of two 37 00:01:47,120 --> 00:01:51,400 finds joy in cooking traditional Italian meals for family and friends. 38 00:01:51,599 --> 00:01:53,439 It's more than just food. 39 00:01:53,640 --> 00:01:55,680 It's what life is about, really, as corny as it sounds. 40 00:01:55,879 --> 00:01:58,319 Buon appetito, everyone. Yum! 41 00:02:00,439 --> 00:02:02,879 Her competition is father of two Nathan. 42 00:02:03,079 --> 00:02:05,040 I've sauteed off the garlic and the chilli. 43 00:02:05,239 --> 00:02:06,599 I've got an Italian background. 44 00:02:06,799 --> 00:02:09,319 My father is Calabrese. My mother is from Molise. 45 00:02:09,520 --> 00:02:13,240 He wants to pass on his love of Italian cooking to his children. 46 00:02:13,439 --> 00:02:15,719 It's really important for me to teach my family cooking skills 47 00:02:15,919 --> 00:02:18,120 because it's about family heritage. 48 00:02:18,319 --> 00:02:20,400 The steak's been rubbed in kosher smoked salt, 49 00:02:20,599 --> 00:02:22,039 and its looking pretty good in there! 50 00:02:22,240 --> 00:02:23,560 The best ever! 51 00:02:23,759 --> 00:02:25,360 Number one fans. 52 00:02:25,560 --> 00:02:28,360 Nathan and Anna need to draw on their Italian heritage 53 00:02:28,560 --> 00:02:30,479 if they're going to survive tonight's battle. 54 00:02:31,759 --> 00:02:33,120 Only one will go through 55 00:02:33,319 --> 00:02:37,560 to face off against executive chef from Osteria Oggi Andrew Davies. 56 00:02:38,680 --> 00:02:41,120 And the main dishes are...? 57 00:02:41,319 --> 00:02:43,000 You're essentially talking about the pasta. 58 00:02:43,199 --> 00:02:44,479 You know? Come and have pasta. 59 00:02:44,680 --> 00:02:46,240 Made on the day. Made on the day. 60 00:02:46,439 --> 00:02:48,360 You'll never eat dry pasta ever again. 61 00:02:48,560 --> 00:02:52,120 Andrew and his team create contemporary Italian cuisine 62 00:02:52,319 --> 00:02:54,840 inspired by traditional recipes. 63 00:02:55,039 --> 00:02:56,639 This looks amazing. 64 00:02:58,680 --> 00:03:01,240 That bite in the pasta is perfect. It's a nice resistance, I reckon. 65 00:03:01,439 --> 00:03:04,280 Their sophisticated take on Italian classics 66 00:03:04,479 --> 00:03:07,439 has made them a firm favourite on the Adelaide dining scene. 67 00:03:08,879 --> 00:03:10,159 That's great pasta. Yeah, it's good. 68 00:03:10,360 --> 00:03:11,800 Oh! 69 00:03:14,080 --> 00:03:15,199 DAN HONG: Good evening! 70 00:03:15,400 --> 00:03:17,840 Home cooks, it's your love for Italian cuisine 71 00:03:18,039 --> 00:03:21,079 that has brought you here to cook off against professional chefs. 72 00:03:21,280 --> 00:03:24,520 You are now halfway through the chefs' line of Osteria Oggi. 73 00:03:24,719 --> 00:03:26,479 Well done. Thank you. 74 00:03:26,680 --> 00:03:30,439 Anna and Nathan, which of you is the best cook? 75 00:03:30,680 --> 00:03:32,879 Oh, she is for sure. What?! (LAUGHS) 76 00:03:33,079 --> 00:03:34,960 I know better than to go up against a Calabrese woman. 77 00:03:35,159 --> 00:03:37,159 (LAUGHS) Oh, right. 78 00:03:37,360 --> 00:03:39,520 So what do you think it's gonna take to beat the chefs' line? 79 00:03:39,719 --> 00:03:41,120 Probably a bit of bad luck on their part. 80 00:03:41,319 --> 00:03:42,479 (LAUGHS) 81 00:03:42,680 --> 00:03:46,240 Executive chef Andy, who is gonna step up tonight? 82 00:03:46,439 --> 00:03:49,800 Stepping up for Oggi tonight will be Josh, the sous-chef. 83 00:03:50,000 --> 00:03:52,079 Andy, so how are you rating Josh's chances tonight? 84 00:03:52,280 --> 00:03:53,639 I rate Josh pretty well for tonight 85 00:03:53,840 --> 00:03:55,719 but you never know what can come out of the bag. 86 00:03:55,920 --> 00:03:57,960 Sous-chef Josh, please step up. 87 00:03:59,159 --> 00:04:00,759 Have the home cooks got you nervous? 88 00:04:00,960 --> 00:04:03,800 They're both very good. So we'll see. 89 00:04:05,360 --> 00:04:10,840 So tonight, guys, you'll be cooking polenta with ragu. 90 00:04:12,039 --> 00:04:15,639 MAEVE O'MEARA: Polenta is a classic Northern Italian dish made from corn meal 91 00:04:15,840 --> 00:04:18,800 and is a great base for hearty sauces like ragu, 92 00:04:19,000 --> 00:04:22,000 which is traditionally made with meat and vegetables. 93 00:04:22,199 --> 00:04:24,680 Now, judging the best plate on the pass this evening 94 00:04:24,879 --> 00:04:26,360 will be one of us 95 00:04:26,560 --> 00:04:28,439 and tonight that's Dan. 96 00:04:29,519 --> 00:04:31,600 Bye! Bye! Bye! 97 00:04:31,800 --> 00:04:35,800 Dan won't know who cooked each dish when it comes time to taste. 98 00:04:37,199 --> 00:04:40,879 You all have one hour to get your plate on the pass. 99 00:04:41,079 --> 00:04:42,800 Let's cook! 100 00:04:47,519 --> 00:04:51,800 So tonight I'm cooking Italian sausage ragu with soft polenta. 101 00:04:52,000 --> 00:04:55,319 We used to wake up to Mum making the Sunday ragu. 102 00:04:55,519 --> 00:04:57,519 It traditionally wasn't with sausage, 103 00:04:57,720 --> 00:04:59,079 but I'm mixing it up a bit today, 104 00:04:59,279 --> 00:05:01,120 but staying true and traditional. 105 00:05:01,319 --> 00:05:02,720 What I'm doing now 106 00:05:02,920 --> 00:05:06,879 is just frying off some onions and some celery and some carrot. 107 00:05:08,480 --> 00:05:10,879 Then I added the sausages. 108 00:05:11,079 --> 00:05:14,079 I took them out of their casing. Something I've always done. 109 00:05:14,279 --> 00:05:16,000 Hoping that everyone loves it too. 110 00:05:19,360 --> 00:05:24,399 I'm doing, uh... Italian sausage and nduja ragu with cheesy polenta. 111 00:05:25,759 --> 00:05:27,240 I've just got to the red onions. 112 00:05:27,439 --> 00:05:30,079 Some shallots, garlic - plenty of garlic. 113 00:05:30,279 --> 00:05:33,079 Just a little bit of chilli. I'm gonna add some nduja. 114 00:05:33,279 --> 00:05:35,199 Nduja is this amazing Calabrese ingredient. 115 00:05:35,399 --> 00:05:36,879 Traditionally Italian sausage meat, 116 00:05:37,079 --> 00:05:39,800 and they grind it with a lot of chilli and a lot of oil into a paste 117 00:05:40,000 --> 00:05:41,279 and it becomes like a pate. 118 00:05:41,480 --> 00:05:44,680 It's fantastic. Secret ingredient in everything. (LAUGHS) 119 00:05:44,879 --> 00:05:47,519 It's packing some heat. It's packing some serious heat. 120 00:05:52,720 --> 00:05:54,040 JOSH: The dish I'm making tonight 121 00:05:54,240 --> 00:05:57,399 is polenta with mushroom and truffle ragu. 122 00:05:58,600 --> 00:06:00,480 At Oggi, we do a lot of traditional cooking, 123 00:06:00,680 --> 00:06:02,240 but we also do a lot of contemporary cooking. 124 00:06:02,439 --> 00:06:04,519 This is one for the vegetarians. 125 00:06:04,720 --> 00:06:06,079 You've got to look after them as well. 126 00:06:06,279 --> 00:06:08,279 So we thought we'd do something a little bit different. 127 00:06:08,480 --> 00:06:09,759 And what I'm doing here 128 00:06:09,959 --> 00:06:12,439 is I'm just breaking down the mushrooms a little bit 129 00:06:12,639 --> 00:06:15,759 and it's gonna release the earthy flavour of the mushrooms. 130 00:06:15,959 --> 00:06:17,879 Josh brings an excellent energy to the kitchen. 131 00:06:18,079 --> 00:06:20,319 He's loud, boisterous. 132 00:06:20,519 --> 00:06:23,360 Nathan! What are you making? Making a mess, mate! 133 00:06:23,560 --> 00:06:25,720 (LAUGHS) He's full of knowledge. 134 00:06:25,920 --> 00:06:27,800 He's happy to share that knowledge. 135 00:06:29,079 --> 00:06:31,240 I sweated down my onions and my garlic and the thyme. 136 00:06:32,920 --> 00:06:35,120 Then I added the mushrooms back into it, 137 00:06:35,319 --> 00:06:37,360 added the cream and then reduced it down. 138 00:06:38,720 --> 00:06:40,360 The thing I need to worry about with this 139 00:06:40,560 --> 00:06:43,159 is just my time control, really. 140 00:06:43,360 --> 00:06:44,759 I should be all good. 141 00:06:46,199 --> 00:06:47,879 Hi, guys. Hey, Dan. 142 00:06:48,079 --> 00:06:51,800 So, the ultimate Italian comfort food combo this evening - 143 00:06:52,000 --> 00:06:52,920 polenta and ragu. 144 00:06:53,120 --> 00:06:53,959 Yep. 145 00:06:54,159 --> 00:06:56,279 So, Dan, what are you looking for in a ragu? 146 00:06:56,480 --> 00:06:59,639 If they're using red meat, obviously use red wine. 147 00:06:59,840 --> 00:07:01,920 And it's really important to really reduce that wine 148 00:07:02,120 --> 00:07:03,519 before they add anything else. 149 00:07:03,720 --> 00:07:05,920 Obviously they don't have time to, like, braise something, 150 00:07:06,120 --> 00:07:07,399 like an osso bucco or something, 151 00:07:07,600 --> 00:07:08,879 so I'm interested to see 152 00:07:09,079 --> 00:07:11,759 what type of protein they're gonna use for the ragu. 153 00:07:11,959 --> 00:07:15,279 I think Italians are just as opinionated about polenta 154 00:07:15,480 --> 00:07:17,759 as we are about the way rice is cooked, right? 155 00:07:17,959 --> 00:07:21,360 I think it can't be firm and grainy. It needs to be smooth. 156 00:07:21,560 --> 00:07:25,319 It needs to have the texture of a really... almost soft mashed potato. 157 00:07:25,519 --> 00:07:27,160 We'll see you later. Yeah. 158 00:07:30,319 --> 00:07:34,120 ANNA: I've got the onion, the carrot. Some garlic, the sausage. 159 00:07:34,319 --> 00:07:36,720 Fresh bay leaves that, um... I'm throwing in. 160 00:07:36,920 --> 00:07:39,079 It just gives it a beautiful flavour. 161 00:07:39,279 --> 00:07:41,759 My mum always put into her ragus. 162 00:07:43,399 --> 00:07:47,279 I love using fresh tomatoes because it's a bit lighter and a bit sweeter. 163 00:07:47,480 --> 00:07:52,000 A little old Italian lady once told me seeds make sauce bitter. 164 00:07:52,199 --> 00:07:54,840 Ever since, I've squeezed out the seeds. 165 00:07:58,639 --> 00:08:01,639 My grandmother would start the sauce at, you know, five o'clock in the morning 166 00:08:01,839 --> 00:08:03,680 for us to have lunch at one in the afternoon. 167 00:08:03,879 --> 00:08:06,759 You want it to really reduce so those flavours intensify. 168 00:08:06,959 --> 00:08:09,959 So that's gonna cook until... right up until plating. 169 00:08:13,040 --> 00:08:14,319 Nathan. Yes? 170 00:08:14,519 --> 00:08:16,000 How's it going? Yeah, it's going well. 171 00:08:16,199 --> 00:08:19,000 So, any secrets you can share? You better whisper it. 172 00:08:19,199 --> 00:08:21,480 (LAUGHS) There is a secret. 173 00:08:21,680 --> 00:08:23,360 Again, my mum will hate me if I tell you this, 174 00:08:23,560 --> 00:08:26,079 but a teaspoon of sugar is the... is the magic ingredient. 175 00:08:26,279 --> 00:08:28,160 So what's gonna make this the winning dish, mate? 176 00:08:28,360 --> 00:08:30,279 Hopefully those traditional flavours 177 00:08:30,480 --> 00:08:33,000 and that... and that punchy nduja will just get me over the line. 178 00:08:33,200 --> 00:08:34,679 Right I'm gonna try a little bit of this. 179 00:08:34,879 --> 00:08:36,159 Here we go. Be careful, mate! 180 00:08:36,360 --> 00:08:39,159 I love chilli. So we'll see what happens. 181 00:08:40,840 --> 00:08:42,120 Mmm... wow. 182 00:08:42,320 --> 00:08:44,080 Could be the winning edge for you! (LAUGHS) 183 00:08:44,279 --> 00:08:46,919 Good luck. Thanks, mate. (LAUGHS) 184 00:08:48,200 --> 00:08:49,480 Josh. Hello! 185 00:08:49,679 --> 00:08:51,960 Hello. Tell me about what's going on here. 186 00:08:52,159 --> 00:08:54,320 So I broke the mushrooms up into different sizes, 187 00:08:54,519 --> 00:08:55,799 so you do bite into a mushroom. 188 00:08:56,000 --> 00:08:58,480 We've got Swiss browns, fields and just buttons. 189 00:08:58,679 --> 00:09:00,240 Humble mushrooms, Josh. Exactly. 190 00:09:00,440 --> 00:09:02,240 Like the cooking. Like the Italian cooking. 191 00:09:02,440 --> 00:09:04,759 It's humble, you know? And so you're looking very relaxed. 192 00:09:04,960 --> 00:09:07,360 I'm quite a relaxed person. I don't like getting stressed. 193 00:09:07,559 --> 00:09:09,559 Well, good luck and we'll see you at the end. 194 00:09:09,759 --> 00:09:11,360 Cheers. 195 00:09:14,000 --> 00:09:15,559 ANNA: I don't tend to follow a recipe. 196 00:09:15,759 --> 00:09:17,240 I go all on taste. 197 00:09:18,399 --> 00:09:19,879 Needs salt. 198 00:09:22,679 --> 00:09:24,480 Can I taste it? Yeah. 199 00:09:28,320 --> 00:09:29,519 It's nice. 200 00:09:29,720 --> 00:09:31,279 Are you just saying that for sabotage? 201 00:09:31,480 --> 00:09:34,159 (LAUGHS) You're being very mean to me. 202 00:09:34,360 --> 00:09:35,600 (LAUGHS) 203 00:09:35,799 --> 00:09:37,360 I put a little bit more salt in 204 00:09:37,559 --> 00:09:39,600 because it was just underseasoned a bit. 205 00:09:39,799 --> 00:09:41,159 It can turn gluggy. 206 00:09:41,360 --> 00:09:44,120 MELISSA LEONG: Josh, are you going to make it? 207 00:09:44,320 --> 00:09:46,000 I think my polenta is too salty. 208 00:09:46,200 --> 00:09:47,840 Did I make a mistake? 209 00:09:53,879 --> 00:09:56,440 10 minutes to go! 10 minutes! 210 00:09:56,639 --> 00:09:59,440 MAEVE O'MEARA: The battle is on for Italian week. 211 00:09:59,639 --> 00:10:01,120 Home cooks Anna and Nathan 212 00:10:01,320 --> 00:10:04,480 are hoping their traditional versions of polenta with ragu 213 00:10:04,679 --> 00:10:06,440 will deliver on flavour... 214 00:10:06,639 --> 00:10:08,279 Staying true and traditional. 215 00:10:08,480 --> 00:10:12,200 I added some nduja to this sauce, which packs a lot of heat punch. 216 00:10:12,399 --> 00:10:13,639 ..while sous-chef Josh 217 00:10:13,840 --> 00:10:18,720 is creating Osteria Oggi's more contemporary mushroom ragu. 218 00:10:18,919 --> 00:10:21,480 Oh, I'm just making some little parmesan tagoulis. 219 00:10:21,679 --> 00:10:23,240 Translates to tile. 220 00:10:23,440 --> 00:10:25,200 Essentially just a parmesan crisp. 221 00:10:25,399 --> 00:10:27,240 I grated parmesan into a bowl. 222 00:10:27,440 --> 00:10:30,039 We use a microplane so you get long thin grates, 223 00:10:30,240 --> 00:10:32,200 giving you the crisscross - gives you the solid bind. 224 00:10:32,399 --> 00:10:34,440 Little bit of flour into it. 225 00:10:35,639 --> 00:10:37,320 Give me a low heat would be good. 226 00:10:37,519 --> 00:10:39,240 With less than 10 minutes till plating, 227 00:10:39,440 --> 00:10:42,960 our cooks still need to get the all-important polenta going. 228 00:10:43,159 --> 00:10:47,279 ANNA: So I made my polenta by adding one cup to a litre of water. 229 00:10:47,480 --> 00:10:48,799 I salt the water. 230 00:10:49,000 --> 00:10:50,960 People do it with milk. A lot of people do it with stock. 231 00:10:51,159 --> 00:10:53,519 I just kept it really, really simple. 232 00:10:53,720 --> 00:10:55,320 My polenta's actually thickening up now. 233 00:10:55,519 --> 00:10:56,879 So it'll take a little while - 234 00:10:57,080 --> 00:10:59,080 I'll probably be down to the last minute with this. 235 00:11:01,039 --> 00:11:05,080 Once that polenta has cooked, I started adding in the cheeses. 236 00:11:05,279 --> 00:11:08,360 100g of fontina, 50g of parmesan grated. 237 00:11:08,559 --> 00:11:10,720 Gave it a stir. Tasted it. 238 00:11:12,000 --> 00:11:13,919 It wasn't enough. 239 00:11:14,120 --> 00:11:17,559 I added about another 50 and another 50 after that. 240 00:11:17,759 --> 00:11:19,559 Trying to make sure I get the seasoning right. 241 00:11:19,759 --> 00:11:21,240 That's my concern at the moment. 242 00:11:21,440 --> 00:11:22,759 Uh, added a little bit of milk as well, 243 00:11:22,960 --> 00:11:25,159 just to keep it nice and wet and oozy. 244 00:11:26,519 --> 00:11:27,960 Just a little bit more salt in, 245 00:11:28,159 --> 00:11:30,799 because I could still feel like it was just underseasoned a bit. 246 00:11:35,960 --> 00:11:38,519 I think my polenta is a little bit too salty. 247 00:11:38,720 --> 00:11:41,960 Overseasoning can be a problem where you just can't taste it. 248 00:11:42,159 --> 00:11:43,639 And it just... it is unpleasant. 249 00:11:43,840 --> 00:11:45,200 I like mine quite cheesy, 250 00:11:45,399 --> 00:11:48,480 so figuring I'll put an extra bit of cheese in it 251 00:11:48,679 --> 00:11:52,200 but when you add cheese, the cheese also makes it salty. 252 00:11:57,000 --> 00:11:58,639 Hello, Anna. Hello! 253 00:11:58,840 --> 00:12:00,600 This is... this is my kind of kitchen. 254 00:12:00,799 --> 00:12:03,159 You have steaming bubbling things, you have... 255 00:12:03,360 --> 00:12:05,240 And everything everywhere. Chaos! 256 00:12:05,440 --> 00:12:07,120 Yes. Tell me about your polenta. 257 00:12:07,320 --> 00:12:10,159 I actually like to use pecorino and parmesan cheese. 258 00:12:10,360 --> 00:12:12,559 I just think the pecorino gives it a nice punch. 259 00:12:12,799 --> 00:12:15,200 Are you happy with how it's looking so far? Yeah, I am. 260 00:12:15,399 --> 00:12:18,360 It was a little salty, but I think I rectified that by adding more water. 261 00:12:18,559 --> 00:12:20,360 Can I taste a little bit? Please - go ahead. 262 00:12:24,399 --> 00:12:27,240 Mmm, it'll be interesting to see what Dan thinks. 263 00:12:27,440 --> 00:12:29,360 Oh, thank you. Good luck. 264 00:12:33,799 --> 00:12:36,200 Mel, what have you seen out there on the floor? 265 00:12:36,399 --> 00:12:38,840 Josh, he looks extremely confident. 266 00:12:39,039 --> 00:12:42,559 He's got his chest out. So he thinks he's got this in the bag, I think. 267 00:12:42,759 --> 00:12:46,159 Anna's a bit worried that she's overseasoned her polenta. 268 00:12:46,360 --> 00:12:49,440 If it is overseasoned, and the ragu is quite strong, 269 00:12:49,639 --> 00:12:51,080 those two things together 270 00:12:51,279 --> 00:12:54,360 may end up resulting in something that's too salty. 271 00:12:54,559 --> 00:12:56,360 Nathan's got all of that chilli in there. 272 00:12:56,559 --> 00:12:59,440 I had a taste and... instant sweat. 273 00:13:01,039 --> 00:13:02,600 ANDY: Josh is doing pretty well, I think. 274 00:13:02,799 --> 00:13:04,519 Gotta make sure he makes the polenta on time 275 00:13:04,720 --> 00:13:07,279 and you've got to watch glugginess and overseasoning. 276 00:13:07,480 --> 00:13:10,960 My parmesan crisp is made. Nice and brittle. Acidic. 277 00:13:11,159 --> 00:13:13,759 I've got my milk for the polenta infused with garlic. 278 00:13:14,919 --> 00:13:17,519 The polenta needs to be stiff, but wet. 279 00:13:17,720 --> 00:13:19,000 It can turn gluggy. 280 00:13:19,200 --> 00:13:20,480 It's all about timing with it, 281 00:13:20,679 --> 00:13:23,039 and as soon as it's ready, you've got to get... it's got to go. 282 00:13:24,440 --> 00:13:28,440 You have two minutes to go before we need it up on the pass, thank you. 283 00:13:28,639 --> 00:13:30,399 Oui! 284 00:13:30,600 --> 00:13:32,879 You feeling the pressure, buddy? Yeah. 285 00:13:35,600 --> 00:13:38,200 NATHAN: I kept tasting and making sure that it was balanced. 286 00:13:39,440 --> 00:13:41,320 I was hoping that I'd get all those... 287 00:13:41,519 --> 00:13:42,960 ..that balance of flavour right. 288 00:13:46,240 --> 00:13:49,039 Did I make a mistake just doing a traditional ragu? 289 00:13:50,519 --> 00:13:52,279 Am I just being too basic? 290 00:13:52,480 --> 00:13:54,279 MELISSA LEONG: One minute! 291 00:13:54,480 --> 00:13:56,639 MARK OLIVE: One minute, Josh! Yeah. 292 00:14:01,879 --> 00:14:03,519 30 seconds, Josh. 293 00:14:03,720 --> 00:14:06,720 Josh! Are you going to make it? Yeah. 294 00:14:06,919 --> 00:14:08,799 Hustle! Come on, come on, come on! 295 00:14:10,840 --> 00:14:12,399 Well done. 296 00:14:14,480 --> 00:14:16,600 (APPLAUSE) 297 00:14:18,679 --> 00:14:21,120 NATHAN: Anna's this amazing home cook. 298 00:14:21,320 --> 00:14:24,120 Restaurant Oggi is one the best Italian restaurants in Adelaide! 299 00:14:24,320 --> 00:14:26,799 That was exactly how we'd cook it in the restaurant. 300 00:14:27,000 --> 00:14:29,799 Next to those two, yeah... I was pretty nervous! 301 00:14:30,000 --> 00:14:31,960 Don't want to lose! 302 00:14:34,320 --> 00:14:36,679 The polenta is a little bit bland. 303 00:14:36,879 --> 00:14:39,679 The ragu, it's almost too tasty! 304 00:14:39,879 --> 00:14:42,200 These are some of the best home cooks we've seen so far. 305 00:14:42,399 --> 00:14:43,879 It's gonna be hard to choose. 306 00:14:48,320 --> 00:14:50,679 MAEVE O'MEARA: Our two remaining home cooks, Nathan and Anna, 307 00:14:50,879 --> 00:14:54,919 have just finished creating their version of polenta with ragu. 308 00:14:55,120 --> 00:14:57,039 They cooked against sous-chef Josh, 309 00:14:57,240 --> 00:15:00,360 who produced a contemporary vegetarian version... 310 00:15:01,840 --> 00:15:06,559 ..and now blind-tasting judge Dan is ready to sample their efforts. 311 00:15:06,759 --> 00:15:08,320 DAN HONG: Hi. Hey, Dan. 312 00:15:08,519 --> 00:15:10,000 Well, you missed a hell of a cook. 313 00:15:10,200 --> 00:15:13,440 I think that these are some of the best home cooks we've seen so far. 314 00:15:13,639 --> 00:15:15,240 It smells amazing. 315 00:15:15,440 --> 00:15:17,919 From what I can look here, there's two very traditional ragus. 316 00:15:18,120 --> 00:15:19,440 This one looks really interesting. 317 00:15:19,639 --> 00:15:21,039 I can't even see the meat on that one. 318 00:15:21,240 --> 00:15:23,039 So... can't wait to tuck in. 319 00:15:24,320 --> 00:15:28,240 So Dan, this is a pork sausage ragu with soft polenta. 320 00:15:29,360 --> 00:15:30,679 Wow - it looks very traditional. 321 00:15:30,879 --> 00:15:32,919 The chunks of pork sausage in there. 322 00:15:33,120 --> 00:15:37,519 Looks like a really nice, concentrated tomato ragu. 323 00:15:37,720 --> 00:15:39,480 But really it all comes down to the taste. 324 00:15:45,720 --> 00:15:48,159 Ooh, I can see those nice chunks of meat. 325 00:15:48,360 --> 00:15:49,799 Polenta is nice and soft. 326 00:15:56,320 --> 00:15:59,879 That polenta is beautifully smooth and has so much flavour in it. 327 00:16:00,080 --> 00:16:03,279 I can tell they obviously added a bit of butter and some cheese. 328 00:16:03,480 --> 00:16:07,159 The cheese really comes through right to the end. 329 00:16:07,360 --> 00:16:12,399 And that ragu, the concentration of that tomato sauce really makes it... 330 00:16:12,600 --> 00:16:15,039 Dan, I always like it when you start talking with your hands. 331 00:16:15,279 --> 00:16:18,279 When it comes to this. (LAUGHS) Maybe it's just because it's this Italian battle. 332 00:16:18,480 --> 00:16:20,759 It's, like, turning me Italian. (LAUGHS) 333 00:16:20,960 --> 00:16:23,279 For the colour of the ragu, it's vibrant red - 334 00:16:23,480 --> 00:16:25,240 you can tell they really reduced that sauce 335 00:16:25,440 --> 00:16:28,679 and really brought out the salt from the sausage and... 336 00:16:28,879 --> 00:16:31,440 ..because that polenta is so well seasoned, 337 00:16:31,639 --> 00:16:33,679 it's almost a bit too tasty. 338 00:16:35,240 --> 00:16:38,600 And this is Italian sausage with nduja and cheesy polenta. 339 00:16:38,799 --> 00:16:40,440 Ooh, I love nduja! 340 00:16:40,639 --> 00:16:43,399 Like, I seriously reckon I could eat nduja with everything. 341 00:16:44,679 --> 00:16:46,519 It looks great. It looks very traditional. 342 00:16:46,720 --> 00:16:48,440 And, um... I just want to tuck in. 343 00:16:48,639 --> 00:16:50,159 Go for it, Dan. 344 00:17:00,559 --> 00:17:03,840 It's what really got me first when I looked at that sauce. 345 00:17:04,039 --> 00:17:05,799 Really rich. 346 00:17:06,000 --> 00:17:08,039 Really dark. Really reduced. 347 00:17:08,240 --> 00:17:10,079 And I can really taste it. 348 00:17:10,279 --> 00:17:11,960 And that pork sausage comes through. 349 00:17:12,160 --> 00:17:13,519 It's really delicious. 350 00:17:13,720 --> 00:17:18,480 And then right at the end, you get that little kick from the nduja, 351 00:17:18,680 --> 00:17:21,440 which really adds to how good this sauce is. 352 00:17:22,880 --> 00:17:26,119 The polenta on the other hand is a little bit bland. 353 00:17:26,319 --> 00:17:27,599 You know? 354 00:17:27,799 --> 00:17:30,319 They could have added a little bit more cheese or a bit more butter. 355 00:17:30,519 --> 00:17:33,200 Look, it's a really delicious dish. It's not bad AT ALL, you know? 356 00:17:33,400 --> 00:17:36,200 If I went to an Italian household and they gave me this, 357 00:17:36,400 --> 00:17:38,200 I would eat up the whole thing. 358 00:17:38,400 --> 00:17:39,920 It's delicious. 359 00:17:40,119 --> 00:17:44,599 This is mixed mushroom and truffle ragu with soft polenta. 360 00:17:44,799 --> 00:17:46,119 Wow. 361 00:17:46,319 --> 00:17:49,920 I I've actually never had a vegetarian ragu before, 362 00:17:50,119 --> 00:17:51,880 so this is really interesting. 363 00:17:52,079 --> 00:17:55,240 But we all know mushrooms - delicious, earthy - 364 00:17:55,440 --> 00:17:57,359 would go well with polenta. 365 00:17:57,559 --> 00:17:59,440 Plus the truffle - obviously that's a bonus. 366 00:17:59,640 --> 00:18:01,480 (LAUGHS) I love truffles. 367 00:18:01,680 --> 00:18:04,440 Is there anything truffles don't go with for you, Dan? (LAUGHS) 368 00:18:04,640 --> 00:18:06,119 Not really. 369 00:18:06,319 --> 00:18:09,400 My pet peeve is people not putting enough truffle on the dish. 370 00:18:09,599 --> 00:18:11,200 I can already smell them, 371 00:18:11,400 --> 00:18:13,160 so I know I'm gonna taste it in this dish too. 372 00:18:13,359 --> 00:18:15,279 Well, so tuck in. (CHUCKLES) 373 00:18:25,079 --> 00:18:26,359 This is a great dish. 374 00:18:26,559 --> 00:18:29,640 I love the ragu that they added that extra cream 375 00:18:29,839 --> 00:18:31,640 to give it a real richness. 376 00:18:31,839 --> 00:18:33,559 And the texture of the parmesan dantel 377 00:18:33,759 --> 00:18:35,119 adds a nice little element to it, 378 00:18:35,319 --> 00:18:37,559 and I really get that truffle. 379 00:18:37,759 --> 00:18:41,079 And I love how they used mushrooms instead of meat. It's fantastic. 380 00:18:41,279 --> 00:18:45,000 The only thing I say is that there's quite a lot of parsley in here. 381 00:18:45,200 --> 00:18:47,000 You don't want anything to overpower the truffle. 382 00:18:47,200 --> 00:18:50,359 Truffle, you know, and fat go really well and hand in hand, 383 00:18:50,559 --> 00:18:52,960 but parsley is quite a strong flavour. 384 00:18:53,160 --> 00:18:56,640 A very delicious polenta dish. Wow. 385 00:18:56,839 --> 00:18:59,400 Dan, three really lovely plates of polenta and ragu 386 00:18:59,599 --> 00:19:01,160 on the pass this evening. 387 00:19:01,359 --> 00:19:02,839 Where are you at? 388 00:19:03,039 --> 00:19:06,599 It's gonna be hard to choose whether I go with meat or vegetables. 389 00:19:06,799 --> 00:19:09,240 Oh, I can't wait to find out. 390 00:19:13,920 --> 00:19:15,960 MAEVE O'MEARA: Our two home cooks, Anna and Nathan, 391 00:19:16,160 --> 00:19:18,480 have just battled against professional chef Josh 392 00:19:18,680 --> 00:19:20,480 from Osteria Oggi 393 00:19:20,680 --> 00:19:24,079 with their best versions of polenta with ragu. 394 00:19:24,279 --> 00:19:26,400 The home cook who survives tonight's judgement 395 00:19:26,599 --> 00:19:30,200 will go head to head against executive chef Andy. 396 00:19:31,559 --> 00:19:33,680 So now it's the moment of truth. 397 00:19:36,720 --> 00:19:39,200 What an interesting cook off this evening. 398 00:19:39,400 --> 00:19:42,319 You guys really brought it tonight, so thank you very much. 399 00:19:42,519 --> 00:19:44,279 Nathan, feel like you've done enough? 400 00:19:44,480 --> 00:19:47,319 Oh, up against these two guys, you could... you never know. 401 00:19:47,519 --> 00:19:49,839 I'm just happy to have made it this far. (LAUGHS) 402 00:19:50,039 --> 00:19:51,960 And, Anna, how much do you want it... 403 00:19:52,160 --> 00:19:54,200 I want it! (LAUGHS) 404 00:19:54,400 --> 00:19:56,640 I didn't even finish! No! 405 00:19:56,839 --> 00:20:00,079 My husband's used to that. (LAUGHS) 406 00:20:00,279 --> 00:20:03,599 Oh, look, I think Andy and I have become kindred spirits, 407 00:20:03,799 --> 00:20:05,160 so I'd like to challenge him, 408 00:20:05,359 --> 00:20:08,160 but if I win against him and if I get through, you can shout me a meal. 409 00:20:08,359 --> 00:20:11,079 Ooh! (LAUGHS) 410 00:20:11,279 --> 00:20:12,240 It'd be my pleasure. 411 00:20:12,440 --> 00:20:14,359 Oh, well, there you go. I have to win. 412 00:20:14,559 --> 00:20:16,839 And, Josh, how do you think you went tonight? 413 00:20:17,039 --> 00:20:18,720 I'm happy with the seasoning. 414 00:20:18,920 --> 00:20:20,480 It's as close, I think, as I could have got it 415 00:20:20,680 --> 00:20:22,200 to how we serve it at Oggi, 416 00:20:22,400 --> 00:20:24,519 so, yeah - pretty happy. 417 00:20:24,720 --> 00:20:27,279 OK, so, Dan, which is your favourite? 418 00:20:27,480 --> 00:20:30,440 DAN HONG: Well, we have three amazing plates, 419 00:20:30,640 --> 00:20:34,359 so it was actually a really hard decision for me. 420 00:20:36,079 --> 00:20:39,240 The best plate on the pass is... 421 00:20:47,640 --> 00:20:49,559 ..the pork sausage ragu with soft polenta. 422 00:20:49,759 --> 00:20:51,480 Yay! Wow! 423 00:21:01,480 --> 00:21:02,559 Well done! 424 00:21:02,759 --> 00:21:05,240 Oh, my God! I'm so happy! 425 00:21:08,880 --> 00:21:10,440 Were you worried at all? Absolutely. 426 00:21:10,640 --> 00:21:12,160 Absolutely. Why? 427 00:21:12,359 --> 00:21:14,799 Oh, look, Nathan's an incredible cook. 428 00:21:15,000 --> 00:21:17,000 I was really worried about Josh's dish too. 429 00:21:17,200 --> 00:21:20,160 Well, that polenta was absolutely perfect. 430 00:21:20,359 --> 00:21:22,359 It was just a magical dish. 431 00:21:22,559 --> 00:21:24,640 I've been a stay-at-home mum for years. 432 00:21:24,839 --> 00:21:28,079 This is what I love. This is what I do. I care for my family. 433 00:21:28,279 --> 00:21:30,640 To get feedback that it's wonderful makes it all worthwhile, 434 00:21:30,839 --> 00:21:32,119 so thank you. 435 00:21:32,319 --> 00:21:35,400 Nathan, you said at the beginning of tonight's cook 436 00:21:35,599 --> 00:21:37,839 that you wouldn't want to beat a Calabrese woman. 437 00:21:38,039 --> 00:21:40,079 (LAUGHS) 438 00:21:40,279 --> 00:21:42,039 Look, I'm so happy for the comare here. 439 00:21:42,240 --> 00:21:44,599 She's, uh... she's an amazing cook 440 00:21:44,799 --> 00:21:47,039 and, look, I wish her all the best I the next round. 441 00:21:47,240 --> 00:21:49,680 Executive chef Andy, thoughts? 442 00:21:49,880 --> 00:21:52,119 I'm pleasantly surprised for Anna. 443 00:21:52,319 --> 00:21:54,680 Hats off to her, that's fantastic. (LAUGHS) 444 00:21:54,880 --> 00:21:56,880 Now it comes to the difficult bit. 445 00:21:57,079 --> 00:21:59,599 Dan, which one didn't stack up for you? 446 00:21:59,799 --> 00:22:02,000 It actually came down to the polenta. 447 00:22:02,200 --> 00:22:03,759 And for one of them, 448 00:22:03,960 --> 00:22:07,240 the polenta just could have done with a little extra bite. 449 00:22:10,240 --> 00:22:12,759 The Italian sausage ragu with nduja. 450 00:22:16,880 --> 00:22:18,400 Sorry, mate. 451 00:22:18,599 --> 00:22:20,880 Your sauce was absolutely delicious. 452 00:22:21,079 --> 00:22:24,279 It's just I thought the polenta could have had a little more flavour. 453 00:22:24,480 --> 00:22:26,839 Obviously I'm disappointed today, but I've had a ball. 454 00:22:27,039 --> 00:22:29,000 This has been amazing. These guys are really cool. 455 00:22:29,200 --> 00:22:31,279 And had a wonderful, wonderful time. Thank you. 456 00:22:32,519 --> 00:22:35,880 So, Josh, this was your mushroom ragu. 457 00:22:36,079 --> 00:22:38,799 Look, really loved the mushrooms and the richness of it, 458 00:22:39,000 --> 00:22:42,240 and the truffle always adds a really nice fragrance to it. 459 00:22:42,440 --> 00:22:46,599 I just thought you were a bit heavy handed on the parsley in the polenta. 460 00:22:46,799 --> 00:22:48,759 Really cracking dish. Thanks very much. 461 00:22:48,960 --> 00:22:51,519 Sorry, Nathan. You're going home tonight. 462 00:22:51,720 --> 00:22:53,440 But congratulations, Anna - 463 00:22:53,640 --> 00:22:56,279 you managed to outcook sous-chef Josh! 464 00:22:56,480 --> 00:22:58,680 Congratulations, you're getting this trophy! 465 00:22:58,880 --> 00:23:02,640 Thank you. Thank you so much. Thank you. 466 00:23:02,839 --> 00:23:05,519 I can't believe my home cooking got me this far. 467 00:23:05,720 --> 00:23:07,519 This has been the ultimate reward for me. 468 00:23:07,720 --> 00:23:09,799 I'm so happy that I did this. 469 00:23:10,000 --> 00:23:11,680 (APPLAUSE) 470 00:23:11,880 --> 00:23:13,160 MAEVE O'MEARA: Next time... 471 00:23:13,359 --> 00:23:15,000 Don't screw it up. Thanks, mate. 472 00:23:15,200 --> 00:23:17,279 ANDY: This is looking very good, this piece of meat. 473 00:23:17,480 --> 00:23:19,480 I think it's a bit too rare. 474 00:23:19,680 --> 00:23:21,640 If she nails the steak, good on her. 475 00:23:21,839 --> 00:23:23,119 Want to use my oven? No! 476 00:23:23,319 --> 00:23:24,759 (LAUGHS) 477 00:23:24,960 --> 00:23:27,920 Well, Mel, it's a tough one. It's t-bone versus rib eye. 478 00:23:28,119 --> 00:23:29,640 Then at the end of the week... 479 00:23:29,839 --> 00:23:32,160 Ah, the moment of truth. The moment of truth for you. 480 00:23:32,359 --> 00:23:35,599 ..expect the unexpected at Osteria Oggi. 481 00:23:35,799 --> 00:23:38,279 Very interesting take on a classic dish. 482 00:23:38,480 --> 00:23:40,720 Yeah, its cool! Got a table for lunch?