1 00:00:02,080 --> 00:00:03,880 MAEVE O'MEARA: Tonight on The Chefs' Line 2 00:00:04,080 --> 00:00:06,920 the station chef from Perth restaurant El Publico 3 00:00:07,120 --> 00:00:09,600 is up against our three remaining home cooks, 4 00:00:09,800 --> 00:00:13,560 who think they've got what it takes to beat him at his own game. 5 00:00:13,760 --> 00:00:14,640 The challenge, 6 00:00:14,840 --> 00:00:19,000 to showcase technique with the classic Mexican dish Aguachile. 7 00:00:19,200 --> 00:00:21,160 WOMAN: I think it's important to show all Australia 8 00:00:21,360 --> 00:00:23,480 the way that the Mexicans cook. 9 00:00:23,680 --> 00:00:26,640 The fish and I are not getting along. We are not friends. 10 00:00:26,840 --> 00:00:29,600 MAN: The scallops have to be spot-on. 11 00:00:29,800 --> 00:00:31,760 It's the ultimate food fight to discover 12 00:00:31,960 --> 00:00:33,560 if delicious home-cooked meals... 13 00:00:33,760 --> 00:00:36,440 DAN HONG: This looks beautiful. It looks like something from a restaurant. 14 00:00:36,640 --> 00:00:38,520 ..can beat the refinement of a restaurant dish. 15 00:00:38,720 --> 00:00:41,200 It's like a red pepper infusion or something. It's delicious. 16 00:00:42,240 --> 00:00:46,600 Judged by executive chef Dan Hong, renowned chef Mark Olive 17 00:00:46,800 --> 00:00:49,120 and food writer Melissa Leong. 18 00:00:49,320 --> 00:00:51,120 So let's cook! 19 00:00:51,320 --> 00:00:53,440 Which home cook has what it takes 20 00:00:53,640 --> 00:00:55,880 to make it to the end of the Chefs' Line? 21 00:01:06,360 --> 00:01:08,920 Welcome to Davo's fiesta! 22 00:01:09,120 --> 00:01:11,120 It's a celebration of Mexican cuisine 23 00:01:11,320 --> 00:01:13,640 for our three remaining home cooks. 24 00:01:13,840 --> 00:01:14,680 (LAUGHS) 25 00:01:14,880 --> 00:01:17,360 There's Mexican born and raised Flor... 26 00:01:17,560 --> 00:01:20,240 I'm so passionate about Mexican food 27 00:01:20,440 --> 00:01:23,160 because of the flavours and the variety. 28 00:01:23,360 --> 00:01:24,200 The spices. 29 00:01:24,400 --> 00:01:25,760 Looks so yummy. 30 00:01:25,960 --> 00:01:26,960 ..carpenter David... 31 00:01:27,160 --> 00:01:30,160 What we have here, we have some 26-hour roasted brisket. 32 00:01:30,360 --> 00:01:32,560 Mexican food was the first cuisine 33 00:01:32,760 --> 00:01:36,200 that was far from anything that I'd tasted before, 34 00:01:36,400 --> 00:01:37,720 and it just really stuck with me. 35 00:01:37,920 --> 00:01:40,120 That's it. Let's eat, guys! That's some yum. 36 00:01:40,320 --> 00:01:42,720 ..and Californian mother of one Becky. 37 00:01:42,920 --> 00:01:44,480 There's onions flying everywhere! 38 00:01:44,680 --> 00:01:48,360 Mexican food, I find that there's so much love in it. 39 00:01:49,640 --> 00:01:51,080 Making it for my family is kind of my way 40 00:01:51,280 --> 00:01:53,440 to, like, show them love, is to feed them. 41 00:01:53,640 --> 00:01:56,840 And our home cooks have some serious competition 42 00:01:57,040 --> 00:01:59,360 as they take on the chefs' line from El Publico... 43 00:01:59,560 --> 00:02:01,240 We need to get that pork ready. 44 00:02:01,440 --> 00:02:04,040 ..with head chef Tommy Payne at the helm. 45 00:02:04,240 --> 00:02:07,560 Look, El Publico is a modern Mexican restaurant and bar. 46 00:02:07,760 --> 00:02:09,640 We make everything fresh every day, 47 00:02:09,840 --> 00:02:12,920 whether it be the tortilla, the salsa, the garnish, 48 00:02:13,120 --> 00:02:14,840 it's all fresh, it's all handmade. 49 00:02:15,040 --> 00:02:17,080 What a combination of flavours. 50 00:02:18,320 --> 00:02:22,160 The ocean trout and that orange zest really just brings it alive. 51 00:02:22,360 --> 00:02:24,520 Bitter, sweet, spicy, 52 00:02:24,720 --> 00:02:27,400 really diverse cuisine with very big flavours. 53 00:02:27,600 --> 00:02:30,040 Fresh, delicious, smoky, great way to start a meal. 54 00:02:30,240 --> 00:02:32,160 Thank you. Cheers, Chef. 55 00:02:32,360 --> 00:02:34,160 Cheers. 56 00:02:35,320 --> 00:02:36,760 DAN HONG: Welcome back to The Chefs' Line. 57 00:02:36,960 --> 00:02:42,400 This week we are having a fiesta celebrating Mexican cuisine. 58 00:02:42,600 --> 00:02:43,960 So, who's ready to cook? 59 00:02:44,160 --> 00:02:45,880 We're ready! Yes. 60 00:02:46,080 --> 00:02:49,000 Do you think a home cook can beat the restaurant tonight? 61 00:02:49,200 --> 00:02:51,200 It's happened once. (LAUGHTER) 62 00:02:51,400 --> 00:02:52,520 No chance. 63 00:02:52,720 --> 00:02:55,960 Head chef, Tommy, who's next in the Chefs' Line to cook tonight? 64 00:02:56,160 --> 00:02:58,960 Up tonight is Chris, the station chef. 65 00:02:59,160 --> 00:03:02,640 He's been cooking on all sections of the El Publico kitchen, 66 00:03:02,840 --> 00:03:05,040 so I rate his skills and I rate his chances tonight. 67 00:03:05,240 --> 00:03:09,120 Chris, it's time for you to step up and represent your restaurant. 68 00:03:10,480 --> 00:03:12,360 Chris, how are you feeling? 69 00:03:12,560 --> 00:03:14,520 I'm quite confident that I can win. 70 00:03:14,720 --> 00:03:17,840 That's some serious shade! Did you hear that, home cooks? 71 00:03:18,880 --> 00:03:19,760 Go, Chris! 72 00:03:19,960 --> 00:03:23,880 Well, tonight we would like to taste your best... 73 00:03:24,080 --> 00:03:25,640 ..aguachile. 74 00:03:27,160 --> 00:03:29,320 MAEVE O'MEARA: Originating from northern Mexico, 75 00:03:29,520 --> 00:03:33,160 aguachile is a spicy interpretation of ceviche 76 00:03:33,360 --> 00:03:37,680 which uses chilli and citrus juice to lightly cure seafood. 77 00:03:37,880 --> 00:03:42,320 Traditionally made with prawns, other types of seafood may be used. 78 00:03:42,520 --> 00:03:44,320 The key to perfecting aguachile 79 00:03:44,520 --> 00:03:48,760 is a very fine balance between acidity, heat and freshness. 80 00:03:49,920 --> 00:03:52,440 Now, the best plate will be decided by one of us 81 00:03:52,640 --> 00:03:55,080 and to keep it fair, that judge will be blind tasting. 82 00:03:55,280 --> 00:03:57,720 And tonight, it's Dan. 83 00:03:58,760 --> 00:04:02,400 Well, I love raw seafood and I love chilli, so bring it on. 84 00:04:03,800 --> 00:04:06,120 MAEVE O'MEARA: Dan will taste and judge each dish 85 00:04:06,320 --> 00:04:10,080 without knowing if it was made by a home cook or the professional. 86 00:04:10,280 --> 00:04:13,280 You have one hour, so let's cook. 87 00:04:21,360 --> 00:04:25,520 FLOR: Tonight I am cooking aguachile with prawns, 88 00:04:25,720 --> 00:04:27,720 and I will make also tostadas. 89 00:04:27,920 --> 00:04:29,200 The tostadas, it will be nice 90 00:04:29,400 --> 00:04:31,800 because also combined perfectly the crunchiness. 91 00:04:33,080 --> 00:04:36,320 The recipe is from Sinaloa in Mexico. 92 00:04:36,520 --> 00:04:40,240 Very traditional because Sinaloa is very hot 93 00:04:40,440 --> 00:04:44,040 so people really love the freshness of the seafood. 94 00:04:44,240 --> 00:04:49,240 My prawns are cooking with the lemon juice, only with the juice, 95 00:04:49,440 --> 00:04:51,320 after I need to add the chilli. 96 00:04:51,520 --> 00:04:56,480 To make the aguachile is orange, coriander, 97 00:04:56,680 --> 00:04:58,480 green chilli, jalapeno chilli, 98 00:04:58,680 --> 00:05:02,920 also I add cucumber, red onion. 99 00:05:03,120 --> 00:05:06,120 I think it's important to show all Australia 100 00:05:06,320 --> 00:05:09,720 the way that the Mexicans cook. 101 00:05:09,920 --> 00:05:13,920 I hope it's not too spicy for the judges, so let's have a look. 102 00:05:15,960 --> 00:05:19,440 BECKY: Tonight I am cooking a snapper aguachile 103 00:05:19,640 --> 00:05:24,000 with pink grapefruit and tomatillos. 104 00:05:24,200 --> 00:05:30,720 I'm gonna start it off in an orange juice and lime juice combination. 105 00:05:30,920 --> 00:05:34,520 And I have to fillet a snapper, so I will be focused 106 00:05:34,720 --> 00:05:37,240 and trying to get that done right. 107 00:05:38,320 --> 00:05:41,480 Filleting a fish myself, it's not something I would normally do. 108 00:05:43,800 --> 00:05:44,640 Oh, fishy. 109 00:05:44,840 --> 00:05:48,720 I intended to have a snapper into the citrus liquid 110 00:05:48,920 --> 00:05:49,960 as quickly as possible. 111 00:05:50,160 --> 00:05:52,520 Come on, little fishy. 112 00:05:52,720 --> 00:05:55,880 But the snapper, it just was stubborn. 113 00:05:56,080 --> 00:05:58,280 Come on, fishy! 114 00:05:58,480 --> 00:06:00,600 I had a few conversations with the fish, 115 00:06:00,800 --> 00:06:02,560 which I am slightly embarrassed about. 116 00:06:02,760 --> 00:06:05,000 I promised you'll have a nice bath. 117 00:06:05,200 --> 00:06:07,280 It'll be wonderful. 118 00:06:07,480 --> 00:06:10,200 I was really under the pump and I was... I was nervous. 119 00:06:10,400 --> 00:06:12,880 I'm gonna spend the whole time doing this. 120 00:06:19,440 --> 00:06:21,280 DAVID: Tonight I am cooking fresh scallops 121 00:06:21,480 --> 00:06:24,760 with a beetroot and jalapeno puree with fresh cherries. 122 00:06:24,960 --> 00:06:29,440 I've got my beetroot braising away here in a balsamic reduction there. 123 00:06:29,640 --> 00:06:32,960 I have a jalapenos just blistering up just for the puree. 124 00:06:35,280 --> 00:06:38,480 And then I'll have a combination of our fresh ingredients. 125 00:06:38,680 --> 00:06:44,640 There's charred corn, cucumber, capsicum and some avocado. 126 00:06:46,080 --> 00:06:49,160 I have slight concerns in regards to flavours. 127 00:06:49,360 --> 00:06:52,000 There is an earthiness tone to the beetroot 128 00:06:52,200 --> 00:06:54,240 which is at risk of not going quite well 129 00:06:54,440 --> 00:06:56,160 with the acidity of the scallops. 130 00:06:56,360 --> 00:06:57,480 I want the scallops to be the hero 131 00:06:57,680 --> 00:06:59,760 so it will be cooked in a lime juice and a little bit of salt. 132 00:06:59,960 --> 00:07:01,320 You know, they're meant to all combine 133 00:07:01,520 --> 00:07:03,160 and that will give you fresh flavour palette, 134 00:07:03,360 --> 00:07:05,200 so hopefully it works out. 135 00:07:07,240 --> 00:07:09,280 It's tasting pretty good. 136 00:07:15,960 --> 00:07:17,760 CHRIS: Tonight I'm making kingfish aguachile 137 00:07:17,960 --> 00:07:20,240 with mezcal, watermelon and coconut granita. 138 00:07:21,400 --> 00:07:23,600 Ah, right here I'm making the coconut granita. 139 00:07:25,080 --> 00:07:27,200 It's gonna garnish our aguachile. 140 00:07:27,400 --> 00:07:30,160 In the dish, you've got all these elements of heat and acidity 141 00:07:30,360 --> 00:07:32,080 and a bit of saltiness. 142 00:07:32,280 --> 00:07:34,280 It's all counterbalanced with the coconut granita. 143 00:07:34,480 --> 00:07:37,200 TOMMY: Straight in the blast chiller. Nice. 144 00:07:37,400 --> 00:07:38,640 Chris is a very solid chef. 145 00:07:38,840 --> 00:07:41,720 He's a man of few words but he gets the job done. 146 00:07:41,920 --> 00:07:45,200 I'm just juicing up some limes at the moment for the aguachile, 147 00:07:45,400 --> 00:07:46,720 for the sauce itself. 148 00:07:46,920 --> 00:07:50,760 Aguachile translates to chilli water, so it's got to be pretty hot. 149 00:07:50,960 --> 00:07:53,400 If they're not hot, use the long red chillies, please. 150 00:07:53,600 --> 00:07:55,240 MELISSA LEONG: Tommy, how is it all going? 151 00:07:55,440 --> 00:07:56,800 Yeah, Chris is doing really well. 152 00:07:57,000 --> 00:08:00,880 He's got the granita in the blast chiller, the coconut is toasting. 153 00:08:01,080 --> 00:08:02,520 We're doing the aguachile now. 154 00:08:04,880 --> 00:08:06,360 Got to get that balance right, man. 155 00:08:06,560 --> 00:08:08,480 Get that chilli in there, yeah? Make sure it's hot. 156 00:08:08,680 --> 00:08:11,000 I mean, being a chef, it's all about constantly tasting. 157 00:08:11,200 --> 00:08:13,160 Is it really difficult for you to be sitting up here, 158 00:08:13,360 --> 00:08:14,640 not being able to taste? 159 00:08:14,840 --> 00:08:17,280 I really want to get down there and taste that aguachile 160 00:08:17,480 --> 00:08:18,760 but sitting put. 161 00:08:18,960 --> 00:08:20,880 You've been a good boy, sitting put. Good luck. 162 00:08:21,080 --> 00:08:22,440 Thank you very much. 163 00:08:22,640 --> 00:08:24,680 Great colour. Great result. 164 00:08:24,880 --> 00:08:26,880 Let's get the fish out onto your chopping board. 165 00:08:28,800 --> 00:08:31,760 Right here, I am filleting the kingfish. 166 00:08:31,960 --> 00:08:35,000 Make sure you get around and get up, right up to the spine 167 00:08:35,200 --> 00:08:37,800 where the bone comes in like a triangular shape 168 00:08:38,000 --> 00:08:39,720 and then you come all the way down, 169 00:08:39,920 --> 00:08:41,640 keeping your knife as flat as possible 170 00:08:41,840 --> 00:08:43,880 you know, not lose too much meat. 171 00:08:44,080 --> 00:08:45,240 Nice one, Chris, good fillet! 172 00:08:45,440 --> 00:08:47,600 Good work, Chris. Good fillet man. Nice and clean, bro. 173 00:08:52,760 --> 00:08:54,200 Oh, come on. 174 00:08:54,400 --> 00:08:56,760 I lost a lot of time filleting the snapper. 175 00:08:56,960 --> 00:09:01,240 I had intended to have it into the citrus liquid 176 00:09:01,440 --> 00:09:03,280 within, like, 10 minutes. 177 00:09:03,480 --> 00:09:05,440 Becky, you're looking a little stressed there. 178 00:09:05,640 --> 00:09:07,960 Is this something you do often, filleting whole fish? 179 00:09:08,160 --> 00:09:10,240 Ah, no. The fish and I are not getting along. 180 00:09:10,440 --> 00:09:11,960 OK, what's your plan? 181 00:09:12,160 --> 00:09:13,680 I have another fillet on the other side. 182 00:09:13,880 --> 00:09:15,440 I'll see what I can do with this one 183 00:09:15,640 --> 00:09:18,080 and then I've got another chance on the other side there 184 00:09:18,280 --> 00:09:19,560 so we'll go from there. 185 00:09:19,760 --> 00:09:21,480 I'll leave you with it to focus. Good luck. 186 00:09:21,680 --> 00:09:23,240 Thank you. (LAUGHS) 187 00:09:25,240 --> 00:09:26,920 Oh, frustrating. 188 00:09:28,520 --> 00:09:30,800 The beetroot puree needs to be as good, or if not better 189 00:09:31,000 --> 00:09:32,200 than the scallops. 190 00:09:32,400 --> 00:09:36,240 I am right on the line for it to cure properly. 191 00:09:36,440 --> 00:09:38,400 Spicy? Dan's the judge. Not me. 192 00:09:38,600 --> 00:09:39,680 (LAUGHS) 193 00:09:39,880 --> 00:09:42,720 Whoa! That habanero is very hot! 194 00:09:42,920 --> 00:09:44,600 Whoo! 195 00:09:50,640 --> 00:09:51,920 MARK OLIVE: You've got 30 minutes to go 196 00:09:52,120 --> 00:09:55,000 before we need your plate up on the pass, thanks. 197 00:09:55,200 --> 00:09:56,720 Oh, my word. 198 00:09:56,920 --> 00:09:58,200 MAEVE O'MEARA: The pressure is on. 199 00:09:58,400 --> 00:10:01,080 Our three home cooks and station chef Chris 200 00:10:01,280 --> 00:10:03,640 are working hard to make their best versions 201 00:10:03,840 --> 00:10:06,520 of the Mexican classic aguachile. 202 00:10:06,720 --> 00:10:09,960 They're all aiming to impress blind-tasting judge Dan, 203 00:10:10,160 --> 00:10:12,800 who won't know who prepared which dish. 204 00:10:13,000 --> 00:10:16,040 Well, the perfect aguachile, to me, has really fresh seafood 205 00:10:16,240 --> 00:10:18,400 that's been marinated in a dressing 206 00:10:18,600 --> 00:10:20,480 that's got a punch, a lot of flavour. 207 00:10:20,680 --> 00:10:25,440 Traditionally, it's lime, coriander, onions and chilli 208 00:10:25,640 --> 00:10:28,240 but I am expecting to see other versions, 209 00:10:28,440 --> 00:10:34,760 as long as it's really delicious and really complements that fish. 210 00:10:34,960 --> 00:10:37,040 Not happy with that. 211 00:10:37,240 --> 00:10:41,600 My snapper needs to sit there in the citrus for 30 minutes 212 00:10:41,800 --> 00:10:45,880 for it to cure properly, so I am... right on the line. 213 00:10:46,080 --> 00:10:47,360 (LAUGHS NERVOUSLY) 214 00:10:47,560 --> 00:10:48,920 With the curing liquid, 215 00:10:49,120 --> 00:10:52,400 I got the snapper into it as quickly as possible. 216 00:10:52,600 --> 00:10:54,480 Oh, it's just crumbling. 217 00:10:54,680 --> 00:10:59,200 The acidity of the limes as well as orange cooks it. 218 00:11:00,240 --> 00:11:04,520 Also added some jalapenos, some red onion and some coriander as well. 219 00:11:08,800 --> 00:11:10,080 Cook! 220 00:11:10,280 --> 00:11:13,800 I need to get this in the fridge now and just go, go, go. 221 00:11:19,800 --> 00:11:22,000 FLOR: I'm, uh, making my tostadas. 222 00:11:22,200 --> 00:11:24,880 First we need to do the tortilla. 223 00:11:26,840 --> 00:11:29,560 And after fry, the tortilla needs to be very crunchy. 224 00:11:31,000 --> 00:11:33,760 Oh, Flor, tostadas. You're making these as well? 225 00:11:33,960 --> 00:11:36,600 Yes, I'm making the tostadas, so they're crunchy. 226 00:11:36,800 --> 00:11:37,880 Yes. 227 00:11:38,080 --> 00:11:40,920 I have my aguachile also with prawns. 228 00:11:41,120 --> 00:11:43,280 So this is it here? It's curing now? Yes. 229 00:11:43,480 --> 00:11:46,200 You happy with it? Yes, I'm happy. 230 00:11:47,600 --> 00:11:52,000 I was feeling very nervous because the aguachile, that's the name. 231 00:11:52,200 --> 00:11:54,240 Agua... with chilli. 232 00:11:54,440 --> 00:11:55,720 Spicy? 233 00:11:55,920 --> 00:11:57,880 Dan's the judge, not me. (LAUGHS) 234 00:11:58,080 --> 00:11:59,480 That's torture, isn't it? 235 00:11:59,680 --> 00:12:00,960 I know. 236 00:12:01,160 --> 00:12:03,640 Especially for my taste. Well, I'll leave you to it. 237 00:12:08,320 --> 00:12:09,600 DAVID: With the beetroot puree, 238 00:12:09,800 --> 00:12:12,200 it's a fresh beetroot simmered in a balsamic vinegar 239 00:12:12,400 --> 00:12:14,160 with a touch of brown sugar 240 00:12:14,360 --> 00:12:17,920 and then I add jalapenos into a food processor 241 00:12:18,120 --> 00:12:19,920 and then blend that, 242 00:12:20,120 --> 00:12:23,840 so that's sort of two different notes of flavour there. 243 00:12:24,040 --> 00:12:27,720 I personally think they work with the acidity of the scallops. 244 00:12:27,920 --> 00:12:29,880 That's the kicker of the whole dish. 245 00:12:40,600 --> 00:12:43,600 At the moment, I'm cutting up cubes of watermelon 246 00:12:43,800 --> 00:12:46,360 to compress with some... some mezcal. 247 00:12:46,560 --> 00:12:49,560 TOMMY: It looks like a Rubik's cube, mate. Nicely squared, Chrissie. 248 00:12:49,760 --> 00:12:53,840 What happens is, I'll put it in the bag with a bit of mezcal 249 00:12:54,040 --> 00:12:56,080 and suck all the air out of it, 250 00:12:56,280 --> 00:13:00,520 and all the mezcal will combine into the watermelon. 251 00:13:01,560 --> 00:13:03,960 The mezcal will add the smokiness to the dish. 252 00:13:04,160 --> 00:13:05,800 It's looking good. 253 00:13:06,000 --> 00:13:09,040 MELISSA LEONG: Five minutes to go! 254 00:13:09,240 --> 00:13:11,680 BECKY: Plating my aguachile, 255 00:13:11,880 --> 00:13:15,280 I knew that the snapper wasn't looking its best... (CHUCKLES) 256 00:13:15,480 --> 00:13:17,320 ..so I chose a pink plate, 257 00:13:17,520 --> 00:13:19,640 which I thought would complement the pink grapefruit 258 00:13:19,840 --> 00:13:22,880 and just wanted to make it look as appetising as possible. 259 00:13:26,000 --> 00:13:27,680 The scallops have to be spot on. 260 00:13:27,880 --> 00:13:30,360 If they're overcooked, if they're left in the lime juice too long, 261 00:13:30,560 --> 00:13:32,040 it will destroy the dish. 262 00:13:36,840 --> 00:13:39,760 The beetroot puree is really the only other element on the plate 263 00:13:39,960 --> 00:13:43,560 so it needs to be as good or if not better than the scallops. 264 00:13:46,040 --> 00:13:48,960 CHRIS: For the kingfish, lightly coat it with a bit of citrus. 265 00:13:49,160 --> 00:13:53,240 I haven't sliced it too thin, I've kept it a little bit thicker, 266 00:13:53,440 --> 00:13:56,440 so that, you know, it doesn't over-cure. 267 00:13:56,640 --> 00:13:58,440 TOMMY: Frozen? Set? Solid? 268 00:13:58,640 --> 00:14:00,400 Yes, Chef. Cool. 269 00:14:00,600 --> 00:14:03,320 When I pulled the coconut granita out of the blast chiller, 270 00:14:03,520 --> 00:14:05,600 it was very, very hard to scrape out. 271 00:14:05,800 --> 00:14:07,480 Like a block. 272 00:14:11,080 --> 00:14:14,960 Plating up, put some mayonnaise on the tostada, 273 00:14:15,160 --> 00:14:19,640 um, put the aguachile and spread some chilli powder. 274 00:14:19,840 --> 00:14:21,680 MARK OLIVE: You should be heading towards the pass. 275 00:14:27,400 --> 00:14:30,280 I was really worried about the dish as a whole 276 00:14:30,480 --> 00:14:33,000 because of the trouble with filleting the snapper 277 00:14:33,200 --> 00:14:35,040 but I pulled it all together. 278 00:14:35,240 --> 00:14:36,640 In just the nick of time. 279 00:14:36,840 --> 00:14:38,360 Go, fishy. 280 00:14:39,760 --> 00:14:43,120 You've got 15 seconds. Come on, Flor. Start moving! 281 00:14:57,960 --> 00:15:01,920 My beetroot puree, in the end, was a little bit coarse for my liking 282 00:15:02,120 --> 00:15:03,400 but the flavour was there, 283 00:15:03,600 --> 00:15:06,360 just the texture was a little bit out, unfortunately. 284 00:15:06,560 --> 00:15:08,480 Apart from that, it's pretty good. 285 00:15:09,880 --> 00:15:13,000 This looks beautiful, it looks like something from a restaurant. 286 00:15:13,200 --> 00:15:16,040 My favourite plate had bags of flavour, 287 00:15:16,240 --> 00:15:18,840 but it was also very creative. 288 00:15:19,040 --> 00:15:21,920 The best plate on the pass is... 289 00:15:27,640 --> 00:15:28,920 MAEVE O'MEARA: It's Mexican week. 290 00:15:29,120 --> 00:15:32,880 Our three home cooks and station chef Chris from El Publico 291 00:15:33,080 --> 00:15:36,360 have just presented their versions of aguachile. 292 00:15:38,240 --> 00:15:42,320 Dan will now see and taste their creations for the first time. 293 00:15:42,520 --> 00:15:46,520 Dan, arriba, arriba. Festive. Wow, wow. 294 00:15:46,720 --> 00:15:48,160 Looks great, looks awesome. 295 00:15:49,600 --> 00:15:53,600 MELISSA LEONG: We know how much you love raw and/or very, very slightly cooked seafood 296 00:15:53,800 --> 00:15:55,320 so this should be fun. 297 00:15:56,400 --> 00:16:01,080 Dan, kingfish aguachile with watermelon and coconut granita. 298 00:16:01,280 --> 00:16:03,560 Well, it looks great. Very modern. 299 00:16:03,760 --> 00:16:05,440 I love the beautiful cubes of watermelon 300 00:16:05,640 --> 00:16:07,360 and I can see that coconut granita. 301 00:16:07,560 --> 00:16:10,000 That matches your dress, Mel. It does. 302 00:16:17,040 --> 00:16:19,240 Mmm. Whoa! 303 00:16:20,360 --> 00:16:23,440 Hit a hot spot there? That habanero is very hot. 304 00:16:23,640 --> 00:16:24,920 Whoo! 305 00:16:27,520 --> 00:16:28,680 Oh. 306 00:16:29,840 --> 00:16:32,000 This is what this challenge is all about - 307 00:16:32,200 --> 00:16:35,000 aguachile, water, I can see the water there. 308 00:16:35,200 --> 00:16:39,920 This beautiful... Almost, it's like a red pepper infusion or something. 309 00:16:40,120 --> 00:16:41,480 It's delicious. 310 00:16:41,680 --> 00:16:44,920 I love the slight curing of that kingfish. 311 00:16:45,120 --> 00:16:46,800 It's slightly cooked by the acid 312 00:16:47,000 --> 00:16:49,680 but the texture is still like raw kingfish, which I love. 313 00:16:49,880 --> 00:16:52,760 I love the onion, the coriander, it's very fragrant. 314 00:16:52,960 --> 00:16:56,840 And... even though that habanero is really, really hot, 315 00:16:57,040 --> 00:16:58,360 I've got that watermelon there 316 00:16:58,560 --> 00:17:01,640 and that coconut granita to really cool my mouth down. 317 00:17:01,840 --> 00:17:04,080 This dish is delicious. 318 00:17:05,120 --> 00:17:09,920 Dan, prawn aguachile with cucumbers and tostadas. 319 00:17:10,120 --> 00:17:12,160 Well, this is very Mexican. 320 00:17:12,360 --> 00:17:17,640 You know, this mortar type-style to really grind the avocado in there 321 00:17:17,840 --> 00:17:21,000 and, uh, the old Mexican flag, fantastic. 322 00:17:29,400 --> 00:17:32,640 That tostada's got that crunch to it. Sounds amazing. 323 00:17:39,480 --> 00:17:43,120 Look, this is a solid traditional aguachile. 324 00:17:43,320 --> 00:17:45,320 I get that flavour of the jalapeno. 325 00:17:45,520 --> 00:17:47,360 That smoothness of the avocado 326 00:17:47,560 --> 00:17:49,360 really cuts the heat of that chilli. 327 00:17:49,560 --> 00:17:52,160 It's just lacking a little bit of salt to really... 328 00:17:53,760 --> 00:17:55,720 ..launch it up into the stratosphere. 329 00:17:55,920 --> 00:17:57,720 But, you know what? I love the tostadas. 330 00:17:57,920 --> 00:18:01,840 Classic combination to go with the aguachile. 331 00:18:02,040 --> 00:18:06,080 And I like the fact that these prawns were really cured in that acid. 332 00:18:06,280 --> 00:18:09,640 Really changed the texture and made it really pleasant. 333 00:18:11,320 --> 00:18:15,320 This is a scallop aguachile with a beetroot and jalapeno puree. 334 00:18:15,520 --> 00:18:18,680 This looks great. Top marks for creativity. 335 00:18:19,760 --> 00:18:21,760 Well, to me it looks like Rubik's cube. 336 00:18:21,960 --> 00:18:23,800 That's definitely a cube. (LAUGHS) 337 00:18:24,000 --> 00:18:25,680 Dig in, Dan. 338 00:18:40,200 --> 00:18:45,440 I don't mind that this plate thought outside of the box or cube 339 00:18:45,640 --> 00:18:48,680 and added beetroot and, um, cherries 340 00:18:48,880 --> 00:18:51,720 but in my opinion, the flavour of the beetroot 341 00:18:51,920 --> 00:18:57,840 just does not go well with how sweet and oceanic and clean a scallop is. 342 00:18:58,040 --> 00:19:01,400 But you know what, those scallops are beautiful. 343 00:19:01,600 --> 00:19:04,760 They're really fresh, soft, almost velvety 344 00:19:04,960 --> 00:19:07,400 and I love the textures in this aguachile, 345 00:19:07,600 --> 00:19:09,840 the cucumber dice, the corn, 346 00:19:10,040 --> 00:19:12,240 adds a little sweetness and some freshness to it. 347 00:19:12,440 --> 00:19:14,000 It's delicious. 348 00:19:14,200 --> 00:19:19,480 This is an aguachile of red snapper, pink grapefruit and tomatillo. 349 00:19:19,680 --> 00:19:22,640 This looks beautiful, it looks like something from a restaurant. 350 00:19:22,840 --> 00:19:26,120 Maybe a little too much jalapeno, could be a little hot, 351 00:19:26,320 --> 00:19:28,080 but it's very pretty. 352 00:19:40,000 --> 00:19:42,920 Look, the snapper is not sliced great 353 00:19:43,120 --> 00:19:45,920 but you know what, the texture of the snapper is quite nice. 354 00:19:46,120 --> 00:19:48,840 The grapefruit adds quite a lot of juiciness 355 00:19:49,040 --> 00:19:51,520 and I love the heat from the jalapeno 356 00:19:51,720 --> 00:19:54,800 and the acidity coming from the tomatillo. 357 00:19:55,000 --> 00:19:58,440 Look, this is very simple, beautiful, aromatic aguachile. 358 00:19:58,640 --> 00:20:01,560 Well, you have four plates of aguachile on the pass, 359 00:20:01,760 --> 00:20:03,120 all very, very different. 360 00:20:03,320 --> 00:20:05,480 I'm looking forward to hearing what your decision is. 361 00:20:05,680 --> 00:20:07,880 I think I've already decided. 362 00:20:13,280 --> 00:20:14,560 MAEVE O'MEARA: It's Mexican week. 363 00:20:14,760 --> 00:20:17,400 Our three home cooks and station chef Chris 364 00:20:17,600 --> 00:20:21,960 have battled it out over the Mexican classic aguachile. 365 00:20:22,160 --> 00:20:25,800 Blind-tasting judge Dan has sampled all four dishes 366 00:20:26,000 --> 00:20:28,600 and is now ready to deliver his verdict. 367 00:20:28,800 --> 00:20:31,960 How's our home cooks? Think you've got a win here? 368 00:20:32,160 --> 00:20:35,000 Maybe. (LAUGHTER) 369 00:20:35,200 --> 00:20:37,000 Looking a bit scared after that, Dan. 370 00:20:37,200 --> 00:20:38,800 How much would you like to cook again? 371 00:20:39,000 --> 00:20:40,600 Oh, I'd love to cook again. 372 00:20:40,800 --> 00:20:42,440 I think that's why we're all here. 373 00:20:42,640 --> 00:20:44,680 Personally, um, yeah, I want to get to the end. 374 00:20:44,880 --> 00:20:48,360 Dan, please tell us which was your favourite plate. 375 00:20:48,560 --> 00:20:50,720 My favourite plate had bags of flavour, 376 00:20:50,920 --> 00:20:53,920 it had balance, it had heat, 377 00:20:54,120 --> 00:20:58,720 it had acidity, but it was also very creative. 378 00:20:58,920 --> 00:21:03,640 And for that reason, the best plate on the pass is... 379 00:21:06,160 --> 00:21:10,160 ..the kingfish aguachile with watermelon and coconut granita. 380 00:21:10,360 --> 00:21:11,920 (APPLAUSE) 381 00:21:16,160 --> 00:21:18,800 Chris, how are you feeling? 382 00:21:19,000 --> 00:21:21,080 Much better now. (LAUGHTER) 383 00:21:21,280 --> 00:21:23,960 I put up what I thought was 100%. 384 00:21:24,160 --> 00:21:26,680 Look, the kingfish had a beautiful texture 385 00:21:26,880 --> 00:21:29,600 and even though it was so hot from that habanero, 386 00:21:29,800 --> 00:21:32,120 that coconut granita and that watermelon 387 00:21:32,320 --> 00:21:33,880 really cooled the palette down. 388 00:21:34,080 --> 00:21:36,320 Very, very creative, so well done. 389 00:21:36,520 --> 00:21:38,280 Tommy, you look very relieved, very happy. 390 00:21:38,480 --> 00:21:39,920 Yep, he's uh, he's done well. 391 00:21:40,120 --> 00:21:42,680 It's a great dish of El Publico's and I'm very proud of him. 392 00:21:44,400 --> 00:21:47,400 Dan, would you tell us which plate did not stack up tonight? 393 00:21:47,600 --> 00:21:50,520 The plate that did not live up to my expectations is... 394 00:21:55,560 --> 00:22:00,240 ..the scallop aguachile with beetroot and cherry. 395 00:22:01,840 --> 00:22:03,440 That'd be me. 396 00:22:03,640 --> 00:22:06,240 Sorry, David. That's fair. 397 00:22:06,440 --> 00:22:08,160 There's a lot of lovely plates up there. 398 00:22:08,360 --> 00:22:11,880 Beautiful food, so I've gotten this far, which is fantastic. 399 00:22:12,080 --> 00:22:15,680 Well, you know what? I really admired the creativity of this dish. 400 00:22:15,880 --> 00:22:18,200 It's just that the earthiness of the beetroot 401 00:22:18,400 --> 00:22:22,920 I thought didn't go well with that sweet, subtle flavour of the scallop. 402 00:22:23,120 --> 00:22:26,920 I'm sorry, David. That means you are leaving us tonight and going home. 403 00:22:27,120 --> 00:22:30,320 But congratulations, El Publico. Best plate on the pass. 404 00:22:30,520 --> 00:22:32,160 (APPLAUSE) 405 00:22:33,480 --> 00:22:37,520 To get the first win for the restaurant, it's very good. 406 00:22:37,720 --> 00:22:39,440 It feels great to get the ball moving 407 00:22:39,640 --> 00:22:41,960 and carry on for the rest of the competition. 408 00:22:44,280 --> 00:22:45,320 MAEVE O'MEARA: Next time. 409 00:22:45,520 --> 00:22:49,280 Fry, little chippies. I am making a chilaquiles. 410 00:22:49,480 --> 00:22:52,520 It's what we Mexicans usually have for breakfast. 411 00:22:52,720 --> 00:22:54,920 TOMMY: Gianni is a gun, we call him machete in the kitchen 412 00:22:55,120 --> 00:22:56,400 and he will crush it today. 413 00:22:56,600 --> 00:22:58,240 DAN HONG: Three amazing plates 414 00:22:58,440 --> 00:23:01,080 celebrating this Mexican dish, chilaquiles. 415 00:23:01,280 --> 00:23:02,720 And later in the week... 416 00:23:02,920 --> 00:23:04,400 Wow! 417 00:23:04,600 --> 00:23:10,160 Join me at El Publico to experience modern Mexican food at its finest. 418 00:23:10,360 --> 00:23:12,640 That pork is extraordinary. Delicious.