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 10 00:00:25,240 --> 00:00:27,680 will be putting their culinary skills to the test 11 00:00:27,880 --> 00:00:31,440 against hatted Italian restaurant Sotto Sopra. 12 00:00:33,240 --> 00:00:35,960 And tonight, the home cooks will face the second stop 13 00:00:36,160 --> 00:00:39,720 in their restaurant's chef line, Station Chef Flavia. 14 00:00:39,920 --> 00:00:41,720 Brava, Flavia. Ay. 15 00:00:41,920 --> 00:00:43,400 As the week progresses, 16 00:00:43,600 --> 00:00:46,160 the competition will escalate in difficulty 17 00:00:46,360 --> 00:00:48,840 from the apprentice, all the way... 18 00:00:49,040 --> 00:00:51,280 Mattia, get some ice now. Yes, chef! 19 00:00:51,480 --> 00:00:53,040 ..to the head chef. 20 00:00:53,240 --> 00:00:57,280 But whose carpaccio will get them one step closer 21 00:00:57,480 --> 00:01:00,400 to the end of The Chefs' Line? 22 00:01:06,680 --> 00:01:09,960 Welcome back to The Chefs' Line kitchen! 23 00:01:10,160 --> 00:01:12,440 (ALL CHEER) 24 00:01:12,680 --> 00:01:17,880 Executive chef Alessandro and restaurant Sotto Sopra, welcome back. 25 00:01:18,080 --> 00:01:19,560 Good to be here. 26 00:01:19,760 --> 00:01:22,840 It's carpaccio tonight, any tricks up your sleeve? 27 00:01:23,040 --> 00:01:25,440 Always. (LAUGHTER) 28 00:01:25,640 --> 00:01:30,760 Who's next in your chefs' line to face these talented home cooks? 29 00:01:30,960 --> 00:01:34,360 Tonight, is the station chef, Flavia. 30 00:01:34,560 --> 00:01:37,480 And please tell us about Station Chef Flavia. 31 00:01:37,680 --> 00:01:40,720 Flavia is a wonderful pastry chef 32 00:01:40,920 --> 00:01:44,400 so be maybe a challenge for her to do a savoury dish 33 00:01:44,600 --> 00:01:46,200 but I think she'll be fine. 34 00:01:46,400 --> 00:01:49,280 Good luck, Flavia, please step forward to the bench. 35 00:01:51,400 --> 00:01:52,920 (ALL CHUCKLE) 36 00:01:53,120 --> 00:01:56,200 Welcome back to Italian Week in The Chef's Line kitchen. 37 00:01:56,400 --> 00:01:57,400 Thank you. 38 00:01:57,600 --> 00:01:59,880 Paolo, you were last night's winner, thanks to nonna, 39 00:02:00,080 --> 00:02:01,360 show us your trophy. 40 00:02:01,560 --> 00:02:03,800 Here it is. Thanks, nonna. 41 00:02:04,000 --> 00:02:05,480 (LAUGHTER) 42 00:02:05,680 --> 00:02:10,160 Carpaccio is traditionally made from thinly sliced or pounded meat 43 00:02:10,360 --> 00:02:14,680 that's seasoned well with a nice dressing and parmesan cheese. 44 00:02:14,880 --> 00:02:17,920 And tonight's blind judge... 45 00:02:18,120 --> 00:02:19,880 will be you, Melissa. 46 00:02:20,080 --> 00:02:21,360 Excellent. 47 00:02:21,560 --> 00:02:23,480 Well, it might sound like a simple dish 48 00:02:23,680 --> 00:02:25,720 but the devil's in the details, good luck. 49 00:02:25,920 --> 00:02:27,880 Thank you. Thank you. 50 00:02:28,080 --> 00:02:32,960 Station Chef Flavia, home cooks, you have only 45 minutes 51 00:02:33,160 --> 00:02:37,560 to put the best carpaccio you can do on that pass. 52 00:02:37,760 --> 00:02:39,920 Let's cook! 53 00:02:44,720 --> 00:02:47,800 Good luck, everyone! Mm, thank you. 54 00:02:51,560 --> 00:02:55,600 The meat, it's gotta be super fresh, the dressing is very important 55 00:02:55,800 --> 00:02:58,120 and definitely the way it's presented, 56 00:02:58,320 --> 00:03:02,600 I think, you know the presentation carpaccio, it is a very simple dish, 57 00:03:02,800 --> 00:03:04,880 that's why you've gotta make it look nice. 58 00:03:11,320 --> 00:03:13,840 IVANO: I think that beef carpaccio needs to be, uh, 59 00:03:14,040 --> 00:03:15,480 very uniformly sliced 60 00:03:15,680 --> 00:03:18,480 and it needs to be very thin, uh, slightly translucent, 61 00:03:18,680 --> 00:03:23,640 layered out in one single layer and extremely tender. 62 00:03:25,280 --> 00:03:30,640 Um, this is a fairly new thing for me and I absolutely love it. 63 00:03:30,840 --> 00:03:33,800 Cooking makes me happy because... 64 00:03:34,000 --> 00:03:37,680 ..it's when I'm closest to my heritage 65 00:03:37,880 --> 00:03:41,280 and my mother was the best Italian cook in the world, 66 00:03:41,480 --> 00:03:43,800 as all Italian mothers are. (CHUCKLES) 67 00:03:44,000 --> 00:03:48,600 Mum left behind a wonderful essence and love for food 68 00:03:48,800 --> 00:03:52,280 and for seasonal ingredients that's instilled in me. 69 00:03:53,640 --> 00:03:56,960 I feel her with me and she makes me laugh. 70 00:04:00,800 --> 00:04:02,600 Ivano. Hi. 71 00:04:02,800 --> 00:04:04,880 How's it going? It's getting there. 72 00:04:05,080 --> 00:04:06,400 Yeah, that's good. 73 00:04:06,600 --> 00:04:08,440 So, I'm doing a, um, a radicchio salad. 74 00:04:08,640 --> 00:04:10,000 So how are you going to serve it? 75 00:04:10,200 --> 00:04:12,960 I'm going to, uh, lay it out on the plate, 76 00:04:13,200 --> 00:04:15,280 I'm going to put the radicchio salad in the middle. Mm-hm. 77 00:04:15,480 --> 00:04:20,800 And then garnish with some flowers and pecorino cheese and horseradish. 78 00:04:21,000 --> 00:04:23,160 So it's all about the thickness of this beef as well so... 79 00:04:23,360 --> 00:04:25,160 Yeah, it's nice and thin. Nice and thin? 80 00:04:25,360 --> 00:04:27,640 Yeah, it is, but we'll see how it balances with the... 81 00:04:27,840 --> 00:04:29,120 It's all about freshness, 82 00:04:29,320 --> 00:04:32,160 it's all about you know the burst of flavours, I'll leave you to it. 83 00:04:32,360 --> 00:04:33,800 Alright, thank you. Good luck, Ivano. 84 00:04:34,000 --> 00:04:35,440 Thank you. 85 00:04:39,160 --> 00:04:41,880 I'm going to add some crunchy elements as well 86 00:04:42,080 --> 00:04:44,400 of lightly fried caper berries. 87 00:04:45,600 --> 00:04:47,440 And once again, a little bit of walnut as well 88 00:04:47,640 --> 00:04:50,080 'cause I think walnut and beef go really nicely together. 89 00:05:01,840 --> 00:05:03,280 PAOLO: Last night, uh, I won the trophy 90 00:05:03,480 --> 00:05:05,440 but tonight is a different story 91 00:05:05,640 --> 00:05:10,400 so I'm gonna try to be a 100% on this dish and, um, and let's see. 92 00:05:10,600 --> 00:05:12,320 It's gonna be a big challenge. 93 00:05:13,400 --> 00:05:16,360 Carpaccio originally is done with meat. 94 00:05:16,560 --> 00:05:20,000 This smells just amazing, look at the colour of it. 95 00:05:20,200 --> 00:05:23,080 Where I come from is an island, Sicily's an island, 96 00:05:23,280 --> 00:05:25,080 uh, we are fisherman. 97 00:05:25,280 --> 00:05:30,440 I'm going to make a kingfish, uh, carpaccio with apple and mint. 98 00:05:32,240 --> 00:05:36,440 So I'm gonna start with a ginger, sort of making a ginger juice 99 00:05:36,640 --> 00:05:39,320 so I'm gonna have a bit of a bite from the ginger, 100 00:05:39,520 --> 00:05:41,000 freshness from the mint 101 00:05:41,200 --> 00:05:43,480 and a little bit of sweet and crunchy from the apple. 102 00:05:43,680 --> 00:05:45,960 MATTIA: Pretty interesting what he's doing with the ginger, 103 00:05:46,160 --> 00:05:49,560 he's just grated it all and then he's squeezing out the liquid in it. 104 00:05:49,760 --> 00:05:51,720 He's good. Yeah. 105 00:05:53,600 --> 00:05:57,000 DAN HONG: Paolo, I see you're tasting a lot your dressings. 106 00:05:57,200 --> 00:05:59,080 Yeah, I want to make sure 107 00:05:59,280 --> 00:06:02,760 that, um, we got that nice, um, pinch of ginger in there 108 00:06:02,960 --> 00:06:05,800 so when you taste it, you can taste the ginger, not just the olive oil. 109 00:06:06,000 --> 00:06:07,400 Ooh, ginger. Yes. 110 00:06:07,600 --> 00:06:10,800 A little bit of a... Is ginger used much in Italian cooking? 111 00:06:11,000 --> 00:06:12,880 It's not really, really common. Yeah. 112 00:06:13,080 --> 00:06:16,760 You're not doing a traditional meat, I see that's a kingfish right there? 113 00:06:16,960 --> 00:06:19,240 Yeah, yeah I'm... It's gonna be quite interesting 114 00:06:19,440 --> 00:06:21,640 but hopefully, it's gonna work out! 115 00:06:21,840 --> 00:06:24,560 I better leave you to it, there's just over 30 minutes to go, OK? 116 00:06:24,760 --> 00:06:26,040 I better hurry up then. 117 00:06:26,240 --> 00:06:27,800 Good luck. Thank you. 118 00:06:35,880 --> 00:06:37,880 SEBASTIEN: So, I'm doing a stuffed tuna carpaccio 119 00:06:38,080 --> 00:06:40,120 with a very garlicky aioli. 120 00:06:41,960 --> 00:06:44,400 And a salsa verde to give it a bit of punch as well, 121 00:06:44,600 --> 00:06:46,520 I'm gonna roll it up like a cannoli. 122 00:06:48,000 --> 00:06:51,880 I've chosen tuna because tuna has a deep kind of flavour 123 00:06:52,080 --> 00:06:56,160 but it's also quite subtle and it's also quite easy to work with. 124 00:06:56,360 --> 00:06:58,400 MARK OLIVE: What are you looking for in this dish? 125 00:06:58,600 --> 00:07:02,160 So, I'm gonna roll it, so I'm gonna put my ingredients inside and roll it 126 00:07:02,360 --> 00:07:04,960 because it's tradition, carpaccio has everything on top 127 00:07:05,160 --> 00:07:07,720 and I kind of like the idea of a bit of thicker texture around it. 128 00:07:07,920 --> 00:07:09,600 Oh, OK. Yeah. Get it all sort of in one bite. 129 00:07:09,800 --> 00:07:11,920 I like to play around with it a little bit as well. 130 00:07:12,160 --> 00:07:16,720 Well, it's all about freshness and tuna is gorgeous. It is. 131 00:07:16,920 --> 00:07:18,400 Good luck. Thank you, mate. 132 00:07:21,160 --> 00:07:23,040 Come and take a look. 133 00:07:24,480 --> 00:07:26,640 I'm the only non-Italian in the Italian section. 134 00:07:26,840 --> 00:07:29,640 Always loved Italian food, I've always loved how simple it is 135 00:07:29,840 --> 00:07:31,160 and I like the idea 136 00:07:31,360 --> 00:07:34,440 that it's really just three or four ingredients on a plate 137 00:07:34,640 --> 00:07:36,920 and you can't muck any of them up, they have to all be good 138 00:07:37,120 --> 00:07:39,720 otherwise you'll be found out pretty quickly. 139 00:07:42,080 --> 00:07:44,040 MAEVE O'MEARA: Our three home cooks 140 00:07:44,240 --> 00:07:46,720 are up against professional station chef Flavia 141 00:07:46,920 --> 00:07:49,240 for a chance to cook again tomorrow night. 142 00:07:49,440 --> 00:07:52,480 I'm Flavia, I'm the station chef at Sotto Sopra. 143 00:07:52,680 --> 00:07:54,720 You left your freezer open, Flavia. 144 00:07:54,920 --> 00:07:56,360 That's why it's beeping. 145 00:07:56,560 --> 00:07:58,400 Beep, beep, beep! (ALL LAUGH) 146 00:07:58,600 --> 00:08:01,320 Beep, beep, beep, wasn't me, wasn't me. 147 00:08:01,520 --> 00:08:08,240 So, I'm cooking beef carpaccio, it's a really traditional, uh, dish. 148 00:08:11,760 --> 00:08:15,720 You will find the avocado, red onion, 149 00:08:15,920 --> 00:08:20,560 chives, lemon and the lime and the mustard. 150 00:08:20,760 --> 00:08:22,480 Nice, Flavia. 151 00:08:22,680 --> 00:08:25,960 For me, the Italian cuisine is something really simple 152 00:08:26,160 --> 00:08:30,720 but at the same time, you can really feel the ingredient 153 00:08:30,920 --> 00:08:32,840 that you are putting in the plate. 154 00:08:33,040 --> 00:08:35,120 DAN HONG: Flavia doesn't do savoury, 155 00:08:35,320 --> 00:08:37,280 that's usually her boyfriend's job in the kitchen. 156 00:08:37,480 --> 00:08:38,760 Yeah, correct. 157 00:08:38,960 --> 00:08:42,080 You know, mostly used to making tiramisus and stuff like that. 158 00:08:42,280 --> 00:08:45,600 She was hoping to do the dessert because she designed the desserts. 159 00:08:45,800 --> 00:08:48,680 Well, mate, that's The Chefs' Line, full of surprises. 160 00:08:48,880 --> 00:08:51,520 I just want to know between you and Mattia, 161 00:08:51,720 --> 00:08:53,480 who wears the pants in the relationship? 162 00:08:53,680 --> 00:08:57,160 Flavia, Flavia. It's easy to understand. 163 00:08:57,360 --> 00:08:59,680 Uh, Mattia. (LAUGHTER) 164 00:09:00,760 --> 00:09:03,160 Well, he's watching carefully, so good luck. 165 00:09:03,360 --> 00:09:04,400 Thank you. 166 00:09:09,240 --> 00:09:13,720 Sebastien's tasting a lot, looks pretty focused, what's he up to now? 167 00:09:13,920 --> 00:09:16,680 He's at it again, this is gonna be one of those dishes 168 00:09:16,880 --> 00:09:18,480 where it's going to be sitting up 169 00:09:18,680 --> 00:09:20,840 and, um, he's going to be putting it... Rolling it, 170 00:09:21,040 --> 00:09:22,320 putting it on the side. 171 00:09:22,560 --> 00:09:25,560 So it's not flat like a proper carpaccio, it's rolled? Not gonna be flat. 172 00:09:25,760 --> 00:09:28,440 I reckon Melissa might think that could be the restaurant dish. 173 00:09:28,640 --> 00:09:30,240 Yeah, might confuse her. Mm. 174 00:09:31,840 --> 00:09:33,160 How's Paolo going? 175 00:09:33,360 --> 00:09:36,960 Look, Paolo's doing an interesting take on carpaccio, 176 00:09:37,160 --> 00:09:40,400 he's using kingfish and he's putting ginger in his dressing. 177 00:09:40,600 --> 00:09:44,200 It's not a very common ingredient in Italian cooking 178 00:09:44,400 --> 00:09:48,640 but you know what, I love ginger and it could be delicious. 179 00:09:48,840 --> 00:09:50,920 It's not nonna's recipe tonight either. 180 00:09:51,120 --> 00:09:52,920 It's definitely not nonna's recipe. 181 00:09:54,400 --> 00:09:56,520 Come on, guys, let's do this! 182 00:09:56,720 --> 00:09:58,440 Come on, Flavia. Brava, Flavia! 183 00:10:04,760 --> 00:10:06,120 MAEVE O'MEARA: It's Italian Week 184 00:10:06,320 --> 00:10:09,760 and our three home cooks are taking on station chef Flavia 185 00:10:09,960 --> 00:10:11,680 from restaurant Sotto Sopra. 186 00:10:11,880 --> 00:10:13,600 Paolo? Yes, Flavia? 187 00:10:13,800 --> 00:10:15,240 How long is missing? 188 00:10:15,480 --> 00:10:19,400 Uh venticinque minuti, 25 minutes, Flavia. OK. 189 00:10:19,600 --> 00:10:21,720 They're making their best version 190 00:10:21,920 --> 00:10:24,600 of the traditional Italian dish carpaccio 191 00:10:24,800 --> 00:10:27,800 and need to impress blind judge Melissa. 192 00:10:28,040 --> 00:10:31,240 MELISSA LEONG: What I'm looking for is for the protein to be treated really well. 193 00:10:31,440 --> 00:10:34,560 If you hammer it out too thin and you overwork those proteins 194 00:10:34,760 --> 00:10:36,640 then it doesn't feel very nice to eat. 195 00:10:36,840 --> 00:10:38,280 It's all about textural mouth feels. 196 00:10:38,480 --> 00:10:40,320 What I love about Italian cuisine, 197 00:10:40,520 --> 00:10:43,520 it's a cuisine that wears its heart on its sleeve, you know? 198 00:10:43,720 --> 00:10:45,320 And I think that that's really wonderful, 199 00:10:45,520 --> 00:10:48,800 I think celebrating the humble and elevating it to great heights 200 00:10:49,000 --> 00:10:52,320 is what Italian cuisine does best and I... I love it. 201 00:10:52,520 --> 00:10:55,720 Let's go guys, let's go, push, push. 202 00:11:08,960 --> 00:11:10,280 How long's left? 203 00:11:10,480 --> 00:11:12,680 We've got 15 minutes. Ooh. 204 00:11:14,320 --> 00:11:17,080 FLAVIA: Tonight, I'm going to make a manzo carpaccio, 205 00:11:17,280 --> 00:11:19,040 that mean, uh, manzo is beef. 206 00:11:20,680 --> 00:11:22,280 (ALL LAUGH) 207 00:11:22,480 --> 00:11:24,960 She's pounding that meat very hard. 208 00:11:25,160 --> 00:11:27,160 Italian woman, you know? (ALL LAUGH) 209 00:11:29,200 --> 00:11:33,280 When I is pounding, it was nice because everyone was look at me 210 00:11:33,480 --> 00:11:36,800 like she's a crazy woman, that actually I am. 211 00:11:37,000 --> 00:11:40,200 Yeah, that's answering your question about the pants in the family. 212 00:11:40,400 --> 00:11:42,240 I think. Ah, yeah. 213 00:11:42,440 --> 00:11:45,400 She... Who wears the pants? She wears the pants. 214 00:11:45,600 --> 00:11:48,000 SEBASTIEN: Hearing an Italian woman pounding some meat 215 00:11:48,200 --> 00:11:49,560 a couple of metres up 216 00:11:49,760 --> 00:11:51,040 is actually quite intimidating 217 00:11:51,240 --> 00:11:52,960 because you know she's doing something good. 218 00:11:53,160 --> 00:11:55,400 So when I was sort of hearing that I was thinking to myself, 219 00:11:55,600 --> 00:11:57,440 she's damn serious about this challenge 220 00:11:57,640 --> 00:11:59,080 so I really need to step it up. 221 00:12:01,040 --> 00:12:03,760 I'm making the salsa verde at the moment and I'm chopping up mint, 222 00:12:03,960 --> 00:12:06,080 I'm chopping up parsley and basil, 223 00:12:06,280 --> 00:12:08,560 um, capers and anchovies 224 00:12:08,760 --> 00:12:11,040 and as I'm going on, I'm really trying to balance 225 00:12:11,240 --> 00:12:14,320 the salty, tangy, zesty flavour. 226 00:12:14,520 --> 00:12:17,840 I want it to be, like, pungenty but I don't want it to be too hectic. 227 00:12:18,040 --> 00:12:20,160 I pray it works. 228 00:12:20,360 --> 00:12:23,000 The way that I cook Italian food is to keep into tradition 229 00:12:23,200 --> 00:12:25,480 but also just try to exploit some flavours in different ways 230 00:12:25,680 --> 00:12:27,040 is sort of how I like to go about it. 231 00:12:27,240 --> 00:12:30,200 DAN HONG: Guys, there's about eight minutes to go. 232 00:12:30,400 --> 00:12:32,320 MARK OLIVE: You really need to get your skates on 233 00:12:32,520 --> 00:12:34,320 and your plates up to the pass. 234 00:12:35,560 --> 00:12:38,720 PAOLO: I'm going to start, uh, to plate up. 235 00:12:38,920 --> 00:12:42,960 Almost all the ingredients that are, um, going to go into it, 236 00:12:43,160 --> 00:12:45,120 they almost remind me of my nonna. 237 00:12:46,280 --> 00:12:49,520 I'm going to put all this, uh, carpaccio underneath 238 00:12:49,720 --> 00:12:54,800 and then, I'm going to slice also some radish for that and flowers. 239 00:12:57,640 --> 00:13:00,800 IVANO: So at this stage I've got my meat sliced, I have my salad ready 240 00:13:01,000 --> 00:13:04,080 and I have my caper berries, my fried elements ready and the walnut. 241 00:13:05,120 --> 00:13:06,960 I'm using a light lemony mayo 242 00:13:07,160 --> 00:13:10,040 as the dressing for the actual carpaccio itself. 243 00:13:12,080 --> 00:13:16,160 I use a little bit of lemon juice, one egg yolk and I beat that up 244 00:13:16,360 --> 00:13:19,080 and slowly drizzle olive oil as I'm beating. 245 00:13:20,120 --> 00:13:23,120 So I keep beating that until the consistency's right. 246 00:13:24,520 --> 00:13:30,120 So I am pretty well ready to complete the plate-up. 247 00:13:33,280 --> 00:13:35,080 That is so good. 248 00:13:36,280 --> 00:13:37,600 Beautiful. 249 00:13:37,800 --> 00:13:42,120 My little secret little ingredient is horseradish. 250 00:13:42,320 --> 00:13:43,600 There's nothing better. 251 00:13:43,800 --> 00:13:46,440 And that provides a little power punch 252 00:13:46,640 --> 00:13:49,440 if you do get a little bit of that with the meat 253 00:13:49,640 --> 00:13:53,200 and horseradish is just one of my favourites, it's beautiful with beef. 254 00:13:53,400 --> 00:13:55,120 Sebastien, how're you going there? 255 00:13:55,320 --> 00:13:57,840 I'm playing the fiddling game, mate. How are you going? 256 00:13:58,040 --> 00:13:59,640 That looks amazing, man. 257 00:13:59,840 --> 00:14:02,040 Thank you, hopefully it tastes good. 258 00:14:02,240 --> 00:14:07,360 DAN HONG: Start doing those final touches guys, there's three minutes, OK? 259 00:14:08,600 --> 00:14:11,520 The twist I'm playing on this simple tuna carpaccio 260 00:14:11,720 --> 00:14:15,520 is putting them on the plate and being just sort of stacked up. 261 00:14:15,720 --> 00:14:18,800 Please don't fall, please don't fall. Risky stuff. 262 00:14:19,000 --> 00:14:20,400 What I need to make sure 263 00:14:20,600 --> 00:14:24,480 is that when I put these tuna rolls on my plate, they don't collapse 264 00:14:24,680 --> 00:14:27,040 and then end up being normal tuna carpaccio 265 00:14:27,240 --> 00:14:28,560 which is not what I wanted. 266 00:14:28,760 --> 00:14:30,440 How awesome does everything look? 267 00:14:30,640 --> 00:14:32,440 Every dish looks so different, 268 00:14:32,640 --> 00:14:34,960 they almost all look like restaurant quality, 269 00:14:35,160 --> 00:14:36,440 it's gonna be tough for Melissa. 270 00:14:36,640 --> 00:14:37,920 It's going to be tough. 271 00:14:38,120 --> 00:14:40,840 Alright, let's go guys, there's seriously about one minute to go. 272 00:14:41,040 --> 00:14:43,040 Let's go! 273 00:14:43,880 --> 00:14:45,400 CHEF: Go, Flavia, go! 274 00:14:45,600 --> 00:14:48,760 Before my chef, uh, just to make sure. 275 00:14:50,640 --> 00:14:52,520 You did great. 276 00:14:54,120 --> 00:14:55,960 MARK OLIVE: Well done, Flavia. 277 00:14:58,520 --> 00:14:59,480 Beautiful. 278 00:14:59,680 --> 00:15:01,960 DAN HONG: Be careful, we don't want that to fall over, mate! 279 00:15:02,160 --> 00:15:03,560 (LAUGHS) Yeah. 280 00:15:03,760 --> 00:15:05,160 The worst thing that could happen to me 281 00:15:05,360 --> 00:15:06,680 is that as I'm walking to the pass, 282 00:15:06,880 --> 00:15:10,000 they fall over and then I have to start again. 283 00:15:10,200 --> 00:15:11,800 Do not fall. 284 00:15:12,880 --> 00:15:15,360 Alright, let's go, home cooks! 285 00:15:15,560 --> 00:15:17,360 IVANO: I think to stand out with this, 286 00:15:17,560 --> 00:15:19,320 the different Italian elements that I'm using, 287 00:15:19,520 --> 00:15:24,040 even though, once again, I'm perhaps complicating my recipe a little bit 288 00:15:24,240 --> 00:15:28,480 but I think these elements do work so beautifully together, I hope so. 289 00:15:28,680 --> 00:15:30,640 Let's see what the judges think. 290 00:15:32,920 --> 00:15:34,680 Alright, well done. 291 00:15:34,880 --> 00:15:36,720 (APPLAUSE) 292 00:15:38,040 --> 00:15:40,400 MARK OLIVE: Whoo! That's everybody up on the pass. 293 00:15:40,600 --> 00:15:42,880 Belissimo, buonissimo. 294 00:15:43,920 --> 00:15:45,360 Good on you. Well done, mate. 295 00:15:51,360 --> 00:15:52,840 MAEVE O'MEARA: Our three home cooks 296 00:15:53,040 --> 00:15:55,520 and Sotto Sopra's station chef Flavia 297 00:15:55,720 --> 00:15:58,840 have had 45 minutes to create their best version 298 00:15:59,040 --> 00:16:01,240 of the Italian dish carpaccio. 299 00:16:02,760 --> 00:16:06,040 Now it's time for blind-tasting judge Melissa 300 00:16:06,240 --> 00:16:08,400 to try all of their creations. 301 00:16:08,600 --> 00:16:10,760 Hello, gentlemen. MARK OLIVE: Hey, Melissa, how are you? 302 00:16:10,960 --> 00:16:12,280 Very well, thank you. 303 00:16:12,480 --> 00:16:14,160 Isn't this a colourful spread? 304 00:16:14,360 --> 00:16:17,360 This looks gorgeous! I love it. 305 00:16:17,560 --> 00:16:19,760 DAN HONG: So, Melissa, which plate first? 306 00:16:19,960 --> 00:16:23,800 Well, I'm a big fan of maximalism so I think we should start over here. 307 00:16:25,720 --> 00:16:29,640 This is beef carpaccio with a radicchio salad. 308 00:16:29,840 --> 00:16:31,520 Wow. 309 00:16:31,720 --> 00:16:34,840 It's like an Italian food festival on a plate, I love it. 310 00:16:36,480 --> 00:16:38,560 There's lots of colour, there's lots of texture 311 00:16:38,760 --> 00:16:40,400 and I love to see the flavour. 312 00:16:40,600 --> 00:16:45,240 Everything's laid out in front of you, "Here I am, please dig in." 313 00:16:49,520 --> 00:16:51,160 Nice. Lovely. 314 00:16:52,400 --> 00:16:55,720 Look at that, all the flavours are sticking. 315 00:17:00,160 --> 00:17:02,320 There's literally like the whole kitchen sink 316 00:17:02,520 --> 00:17:04,040 on this, uh, plate of carpaccio. 317 00:17:04,240 --> 00:17:06,000 (BOTH LAUGH) That and more. 318 00:17:06,200 --> 00:17:09,440 Just when you think you know what's on this plate, it keeps on giving. 319 00:17:09,640 --> 00:17:12,680 I can see fennel, radish, radicchio, 320 00:17:12,880 --> 00:17:15,840 parmesan, walnuts, capers, 321 00:17:16,040 --> 00:17:18,360 caper berries, flowers. 322 00:17:19,840 --> 00:17:21,200 I really like this dish, 323 00:17:21,400 --> 00:17:23,160 I think that the classic technique 324 00:17:23,360 --> 00:17:26,320 of keeping that beef really, really thin, 325 00:17:26,520 --> 00:17:31,160 laying it out so that you can see that beautiful rosy hue of the beef. 326 00:17:32,400 --> 00:17:34,200 This was very nice. 327 00:17:35,880 --> 00:17:37,800 Carpaccio di manzo. 328 00:17:38,000 --> 00:17:41,680 Di manzo, beef carpaccio just... Si. 329 00:17:41,880 --> 00:17:44,440 Si, your pronunciation is beautiful. Grazie. 330 00:17:44,640 --> 00:17:46,400 (LAUGHS) Prego. 331 00:17:47,760 --> 00:17:49,320 This is really beautiful. 332 00:17:49,520 --> 00:17:52,400 Keeping the dressing and the adornment very simple, 333 00:17:52,600 --> 00:17:55,320 some beautiful-looking colourful tomatoes, 334 00:17:55,520 --> 00:17:58,840 some acidity from the pickled red onions and the tomato, 335 00:17:59,040 --> 00:18:01,160 a bit of creaminess from the avocado. 336 00:18:01,360 --> 00:18:05,320 This makes sense in theory but let's see what it's like in practice. 337 00:18:05,520 --> 00:18:08,680 Proof is in the taste, Melissa. Absolutely. 338 00:18:08,880 --> 00:18:10,600 If you notice on the underside, 339 00:18:10,840 --> 00:18:13,600 it was actually brushed with the dressing. Yes. 340 00:18:13,800 --> 00:18:15,240 Let's taste it. 341 00:18:18,200 --> 00:18:19,960 I think it's a very good carpaccio, Mark. 342 00:18:20,160 --> 00:18:22,400 Boom, that's flavour. Mm-hm. 343 00:18:22,600 --> 00:18:24,360 That is beautiful. 344 00:18:24,560 --> 00:18:27,880 It's quality and they've done very little to it 345 00:18:28,080 --> 00:18:29,560 because it doesn't need much. 346 00:18:29,760 --> 00:18:33,240 Beautiful seasoning, lovely acidity from the dressing and the pairings, 347 00:18:33,440 --> 00:18:36,680 there's a lot to really, really like about this dish. 348 00:18:36,880 --> 00:18:37,960 Wow. 349 00:18:39,600 --> 00:18:41,200 I'm curious about that one. 350 00:18:41,400 --> 00:18:42,920 Let's go. 351 00:18:44,440 --> 00:18:51,640 Melissa, stuffed tuna carpaccio with salsa verde and garlic aioli. 352 00:18:51,840 --> 00:18:52,640 Ooh. 353 00:18:52,840 --> 00:18:55,840 Well, first of all, it's nice to see a seafood offering 354 00:18:56,040 --> 00:18:57,600 on the pass tonight. 355 00:18:57,800 --> 00:19:01,080 It's not a presentation style I'm used to seeing with a carpaccio 356 00:19:01,280 --> 00:19:03,360 but it's kind of cute. 357 00:19:04,880 --> 00:19:08,120 So the slicing's nice and thin, shows some decent knife skills. 358 00:19:08,320 --> 00:19:09,760 Mm-hm. 359 00:19:13,040 --> 00:19:14,800 What I can tell you about this dish 360 00:19:15,000 --> 00:19:17,160 is, aside from its curious presentation, 361 00:19:17,360 --> 00:19:18,800 the flavours are there. 362 00:19:19,000 --> 00:19:21,640 The seasonings on point, there's enough salt, which is lovely, 363 00:19:21,840 --> 00:19:23,640 I think it brings out the flavour of the tuna, 364 00:19:23,840 --> 00:19:26,520 then you have that peppery rocket and those acidic capers 365 00:19:26,720 --> 00:19:28,280 that really round out this dish. 366 00:19:28,480 --> 00:19:31,960 Very Italian in flavour, very pleasing. 367 00:19:32,160 --> 00:19:34,800 Well, there's only one dish left to try. 368 00:19:35,000 --> 00:19:36,680 Let's do it. 369 00:19:38,800 --> 00:19:42,560 This is kingfish carpaccio with apple and mint. 370 00:19:42,760 --> 00:19:45,560 Sounds like a cocktail I want to drink, 371 00:19:45,760 --> 00:19:47,920 but let's see if it's a dish I want to eat. 372 00:19:49,240 --> 00:19:51,160 I can see gorgeous mandolin radishes, 373 00:19:51,360 --> 00:19:53,000 I can see two different kinds of roe, 374 00:19:53,200 --> 00:19:56,440 green apple, of course, these beautiful flowers and mint. 375 00:19:56,640 --> 00:19:58,440 It's a gorgeous presentation. 376 00:20:06,520 --> 00:20:08,360 The kingfish is beautifully cut. 377 00:20:08,560 --> 00:20:10,760 All of these things do come together really well, 378 00:20:10,960 --> 00:20:13,240 the apple gives some tartness and some sweetness, 379 00:20:13,440 --> 00:20:15,960 the roe gives it that richness 380 00:20:16,160 --> 00:20:21,240 and then, of course, you have the radishes for that lovely crunch. 381 00:20:21,440 --> 00:20:25,720 It has a lot of ginger in the dressing, it's beautifully seasoned, 382 00:20:25,920 --> 00:20:27,520 it's a lovely complete dish. 383 00:20:27,720 --> 00:20:30,600 But it's Italian week, I want a bit more mamma mia. 384 00:20:30,800 --> 00:20:32,240 Yeah. (CHUCKLES) 385 00:20:33,720 --> 00:20:36,840 There are four gorgeous, vibrant, textural dishes on the pass tonight, 386 00:20:37,040 --> 00:20:40,080 some of them spoke Italian a little louder than others, 387 00:20:40,280 --> 00:20:43,480 I'm gonna have to really think about what's going to make the grade here. 388 00:20:50,080 --> 00:20:54,200 MAEVE O'MEARA: Our home cooks have taken on Sotto Sopra's station chef Flavia 389 00:20:54,400 --> 00:20:58,080 to create the best version of the Italian classic carpaccio. 390 00:20:58,280 --> 00:21:01,120 Blind judge Melissa has tasted all the dishes 391 00:21:01,320 --> 00:21:03,360 without knowing who has prepared what 392 00:21:03,560 --> 00:21:05,680 and now, it's time for the verdict. 393 00:21:05,880 --> 00:21:10,480 DAN HONG: It really was a celebration of simple, fresh ingredients 394 00:21:10,680 --> 00:21:13,160 and home cooks, wow, 395 00:21:13,360 --> 00:21:17,480 I've loved seeing how much love, heritage and Italian passion 396 00:21:17,680 --> 00:21:19,040 there was on the plate. 397 00:21:19,240 --> 00:21:20,880 Well done, guys. 398 00:21:21,080 --> 00:21:23,360 Executive chef Alessandro, 399 00:21:23,560 --> 00:21:26,600 how do you think Station Chef Flavia's gone tonight? 400 00:21:26,800 --> 00:21:30,960 I think Station Chef Flavia did a wonderful job. 401 00:21:31,160 --> 00:21:32,640 Thank you, chef. 402 00:21:32,840 --> 00:21:37,640 So Melissa, please, tell us who the winner is. 403 00:21:37,840 --> 00:21:41,360 Each one of these carpaccios was prepared with love 404 00:21:41,560 --> 00:21:45,360 and attention to detail, which I really appreciated, 405 00:21:45,560 --> 00:21:47,560 but for me the best plate on the pass 406 00:21:47,760 --> 00:21:51,320 was the one that showcased the beauty of simple produce 407 00:21:51,520 --> 00:21:54,440 and spoke Italian the loudest. 408 00:21:54,640 --> 00:21:58,080 Tonight, the best plate on the pass is... 409 00:22:04,280 --> 00:22:06,560 MELISSA LEONG: The best plate on the pass is... 410 00:22:07,960 --> 00:22:09,480 ..the carpaccio di manzo. 411 00:22:09,680 --> 00:22:11,840 It's you?! 412 00:22:15,640 --> 00:22:18,840 Congratulations, Station Chef Flavia! 413 00:22:19,040 --> 00:22:22,720 A win for Sotto Sopra, well done! Thank you! 414 00:22:29,920 --> 00:22:33,520 Flavia, this dish had flavour. Thank you. 415 00:22:33,720 --> 00:22:36,520 It was executed so beautifully. 416 00:22:36,720 --> 00:22:38,560 I loved it, congratulations. 417 00:22:38,760 --> 00:22:40,240 (APPLAUSE) 418 00:22:44,640 --> 00:22:46,760 And now the hard part. 419 00:22:48,000 --> 00:22:51,720 OK, Melissa, which plate... 420 00:22:51,920 --> 00:22:55,000 ..did not live up to your expectations? 421 00:22:58,000 --> 00:23:00,560 Every single plate on the pass was delicious 422 00:23:00,760 --> 00:23:03,640 and it came down to very, very small details for me. 423 00:23:05,520 --> 00:23:09,720 So the plate that didn't quite live up to expectations tonight is... 424 00:23:13,720 --> 00:23:15,280 ..the kingfish carpaccio. 425 00:23:16,440 --> 00:23:18,720 Who made this? It's me. 426 00:23:18,920 --> 00:23:20,320 Paolo! 427 00:23:20,520 --> 00:23:22,240 I know. 428 00:23:24,080 --> 00:23:27,880 That kingfish would have been at home on a fantastic sashimi plate 429 00:23:28,080 --> 00:23:30,360 or a crudo plate in any restaurant. 430 00:23:30,560 --> 00:23:32,280 For me tonight, 431 00:23:32,480 --> 00:23:37,480 it didn't speak as loudly in Italian as I hoped it would. 432 00:23:37,680 --> 00:23:41,400 Paolo, you've brought a smile to everybody in this kitchen. 433 00:23:41,600 --> 00:23:44,960 Of course, I'm disappointed. It's the game, what can you do? 434 00:23:45,160 --> 00:23:49,160 Congratulations again to Station Chef Flavia 435 00:23:49,360 --> 00:23:51,360 and restaurant Sotto Sopra, 436 00:23:51,560 --> 00:23:53,560 you get a win for the restaurant tonight! 437 00:23:58,880 --> 00:24:01,960 Alright, everyone, come in, let's dig in! Let's go! 438 00:24:02,160 --> 00:24:03,520 Delicious. Really good. 439 00:24:03,720 --> 00:24:06,320 Oh, good, thank you, thank you very much. 440 00:24:08,640 --> 00:24:10,880 MAEVE O'MEARA: Next time, on The Chefs' Line - 441 00:24:11,080 --> 00:24:14,640 we're taking on a classic Italian dessert, Zabaglione. 442 00:24:14,840 --> 00:24:16,840 Beautiful, exactly how I want it. 443 00:24:17,040 --> 00:24:18,360 And our home cooks will be facing 444 00:24:18,560 --> 00:24:21,560 restaurant Sotto Sopra's sous-chef, Mattia. 445 00:24:21,760 --> 00:24:23,320 Come on, push! 446 00:24:23,520 --> 00:24:24,720 FLAVIA: C'mon, Mattia.