1 00:00:00,520 --> 00:00:04,760 MAEVE O'MEARA: It's Italian Week on The Chef's Line and tonight, it's an epic dish... 2 00:00:04,960 --> 00:00:06,240 Nice. 3 00:00:06,440 --> 00:00:07,960 ..for an epic final. 4 00:00:08,160 --> 00:00:11,040 We're making seafood pasta. 5 00:00:11,240 --> 00:00:13,040 I'm hoping that the pasta's going to be great. 6 00:00:13,240 --> 00:00:15,280 Perfectly-cooked seafood, 7 00:00:15,480 --> 00:00:20,760 delicious sauces and of course, fresh pasta. 8 00:00:20,960 --> 00:00:22,240 We'll see how they go. 9 00:00:22,440 --> 00:00:28,320 It's a test of skill, restraint and mastery of this cuisine. 10 00:00:28,520 --> 00:00:31,120 All week... WOMAN: Go, Ivano! 11 00:00:31,320 --> 00:00:34,640 ..home cook Ivano has tested his cooking skills. 12 00:00:34,840 --> 00:00:36,120 That is so good. 13 00:00:36,320 --> 00:00:40,440 Against hatted Italian restaurant, Sotto Sopra 14 00:00:40,640 --> 00:00:43,800 in a competition that escalated in difficulty. 15 00:00:44,000 --> 00:00:45,960 You want to go and help him? 16 00:00:47,400 --> 00:00:50,200 Starting with the apprentice chef and ending tonight 17 00:00:50,400 --> 00:00:52,720 with the final stop in their Chef's Line, 18 00:00:52,920 --> 00:00:54,600 executive chef Alessandro. 19 00:00:54,800 --> 00:00:57,040 Mattia, get some ice now. Yes, chef! 20 00:00:57,240 --> 00:01:03,840 But whose pasta will win Italian week on The Chef's Line? 21 00:01:07,840 --> 00:01:12,520 Welcome to the final of Italian Week in The Chef's Line kitchen! 22 00:01:16,400 --> 00:01:18,360 Ivano, congratulations on making it 23 00:01:18,560 --> 00:01:21,000 all the way to the end of Italian Week. 24 00:01:21,200 --> 00:01:22,520 What's been your secret? 25 00:01:22,720 --> 00:01:28,040 Oh, uh no real secret, just a lot of passion and a lot of hard work. 26 00:01:28,240 --> 00:01:32,400 Well, executive chef Alessandro might be the executive chef 27 00:01:32,600 --> 00:01:36,080 of multiple hatted restaurants but as an executive chef, 28 00:01:36,280 --> 00:01:38,600 I know that's mostly just a lot of paperwork. 29 00:01:38,800 --> 00:01:42,280 So, if you cook from your heart with the same passion 30 00:01:42,480 --> 00:01:44,120 that you've been cooking with this whole week 31 00:01:44,320 --> 00:01:46,520 you're definitely in with a chance. 32 00:01:46,720 --> 00:01:48,160 Best of luck. Thank you. 33 00:01:48,360 --> 00:01:51,520 So tonight for the final challenge, it's seafood pasta. 34 00:01:51,720 --> 00:01:54,960 And Italians, they love their seafood. 35 00:01:55,160 --> 00:01:58,600 Whatever you do tonight, you'll need to whip up a great sauce 36 00:01:58,800 --> 00:02:01,200 and serve it with a perfect pasta 37 00:02:01,400 --> 00:02:04,280 and make sure that seafood is bang on. 38 00:02:05,640 --> 00:02:09,040 Executive chef Alessandro, we've seen your Chef's Line all week 39 00:02:09,240 --> 00:02:11,440 and now it's your turn, are you excited? 40 00:02:11,640 --> 00:02:13,440 Bit worried but excited. 41 00:02:13,640 --> 00:02:17,440 I know that he's been practising with pasta at home 42 00:02:17,640 --> 00:02:19,840 so it could be a good fight you know? 43 00:02:21,160 --> 00:02:22,680 Alright, mate! 44 00:02:24,080 --> 00:02:26,440 So tonight our blind judge is Dan. 45 00:02:26,640 --> 00:02:28,440 He'll be picking the best plate on the pass 46 00:02:28,640 --> 00:02:31,200 and the winner of Italian Week! 47 00:02:31,400 --> 00:02:35,160 And to keep things fair, he'll be locked out the back 48 00:02:35,360 --> 00:02:37,000 while you two Italian stallions work 49 00:02:37,200 --> 00:02:39,360 so he won't have any idea who cooked what. 50 00:02:39,560 --> 00:02:41,040 Best of luck guys. 51 00:02:41,240 --> 00:02:42,840 I've got a feeling I'm going to miss out 52 00:02:43,040 --> 00:02:44,360 on an awesome pasta battle. 53 00:02:44,560 --> 00:02:46,920 Can't wait to see what you guys put up. 54 00:02:47,120 --> 00:02:50,240 You both have 90 minutes to give us your best seafood pasta, 55 00:02:50,440 --> 00:02:51,880 so let's cook! 56 00:02:53,640 --> 00:02:57,000 Alessandro, you're not getting worried are you? 57 00:02:57,200 --> 00:02:58,880 Yes. 58 00:02:59,080 --> 00:03:00,840 Beautiful, mate! 59 00:03:03,560 --> 00:03:06,080 Melissa, can I just say... 60 00:03:06,280 --> 00:03:10,000 Yeah? How good is seafood pasta? 61 00:03:10,200 --> 00:03:11,480 It's 90 minutes, 62 00:03:11,680 --> 00:03:13,320 of course they're both making their own pasta 63 00:03:13,520 --> 00:03:15,000 but the one thing it has to have 64 00:03:15,200 --> 00:03:17,080 is it has to be made with precision, 65 00:03:17,280 --> 00:03:20,640 it has to be cooked beautifully, al dente, not too overcooked, 66 00:03:20,840 --> 00:03:22,280 not too raw. 67 00:03:23,520 --> 00:03:26,680 And look, we know the restaurant is going to nail this pasta 68 00:03:26,880 --> 00:03:30,280 because that's what they're known for. 69 00:03:30,480 --> 00:03:33,680 So, you know, Ivano's really got his work cut out for him tonight. 70 00:03:36,120 --> 00:03:38,280 Tonight, I'm cooking tortellini pasta 71 00:03:38,480 --> 00:03:40,480 with what I've coined The Tre Amici. 72 00:03:40,680 --> 00:03:42,200 They're the three friends of the sea. 73 00:03:42,400 --> 00:03:44,520 The fish, the molluscs and crustaceans. 74 00:03:44,720 --> 00:03:48,880 So my family are from the North of Italy. 75 00:03:49,080 --> 00:03:50,360 They were farmers in the old days 76 00:03:50,560 --> 00:03:53,600 and they knew how to grow organically and seasonally. 77 00:03:53,800 --> 00:03:55,720 So when I cook, I do take the elements 78 00:03:55,920 --> 00:03:57,760 straight from the fresh produce. 79 00:03:57,960 --> 00:03:59,360 It adds so much more flavour. 80 00:03:59,560 --> 00:04:02,440 So that's about my Italian-ness. 81 00:04:04,480 --> 00:04:08,360 I grab some of the molluscs, the vongole and the pipis. 82 00:04:08,560 --> 00:04:11,040 I place that into the pot. 83 00:04:11,240 --> 00:04:17,080 Then I start preparing the filling for the tortellini. 84 00:04:17,280 --> 00:04:19,040 I cut up the blue-eye into really small pieces 85 00:04:19,240 --> 00:04:20,840 and I add parsley and tarragon, 86 00:04:21,040 --> 00:04:24,960 a little bit of garlic and preserved lemon 87 00:04:25,160 --> 00:04:26,960 and I put that in the fridge. 88 00:04:27,160 --> 00:04:30,240 That can wait until we're ready to get the tortellini cooked. 89 00:04:30,440 --> 00:04:32,880 Mm, smelling nice. 90 00:04:33,080 --> 00:04:34,720 Now what are you putting in your pasta 91 00:04:34,920 --> 00:04:37,680 that's going to be, you know, really, really unique? 92 00:04:37,880 --> 00:04:40,520 Well I'm putting in some of this, 93 00:04:40,720 --> 00:04:42,760 which is brown algae from one of the beaches in Tas. 94 00:04:43,000 --> 00:04:46,160 Oh OK. So you brought it? Yeah, yeah, yeah, yeah. Wow. 95 00:04:46,360 --> 00:04:49,600 A friend of mine introduced me to the macrocystis... 96 00:04:49,800 --> 00:04:53,520 MAN: So, this is the macrocystis, commonly known as string kelp. 97 00:04:53,720 --> 00:04:55,440 ..which is a brown algae. 98 00:04:55,640 --> 00:04:59,320 You find it after a big storm. It gets washed up onto the shore. 99 00:04:59,520 --> 00:05:01,720 He gave me some that's been dried and crunched up. 100 00:05:01,920 --> 00:05:04,560 It's beautiful, I could just eat it like this, it's just wonderful. 101 00:05:04,760 --> 00:05:07,400 Mmm. So what flavour is this going to bring to it, Ivano? 102 00:05:07,600 --> 00:05:09,600 Well, hopefully a bit more of the sea. 103 00:05:09,800 --> 00:05:13,440 It has that beautiful saltiness and the flavours of the ocean, 104 00:05:13,640 --> 00:05:17,600 so I'm incorporating that in the tortellini with the fish. 105 00:05:17,800 --> 00:05:19,200 Wow. Yeah! 106 00:05:19,400 --> 00:05:21,640 Hey, Alessandro, how are you going over there, mate? 107 00:05:21,840 --> 00:05:23,680 Focused and not worried? 108 00:05:23,880 --> 00:05:25,480 Not worried at all. 109 00:05:25,680 --> 00:05:29,560 I've been watching everybody cook and I miss it 110 00:05:29,760 --> 00:05:32,400 and I just want to spend my time in there, it's my turn now. 111 00:05:32,600 --> 00:05:35,240 Tonight, I'm making our interpretation 112 00:05:35,440 --> 00:05:37,480 of Tagliolini Allo Scoglio. 113 00:05:37,680 --> 00:05:39,640 Allo Scoglio means "from the reef", 114 00:05:39,840 --> 00:05:44,000 so basically the reef is, you know, the house of the seafood, right? 115 00:05:44,200 --> 00:05:46,720 So the prawn stock is a wonderful sauce. 116 00:05:46,920 --> 00:05:49,440 Everything coming from the reef, 117 00:05:49,640 --> 00:05:53,520 put it in a pan, add some herbs and some pasta. 118 00:05:53,720 --> 00:05:55,440 Tagliolini Allo Scoglio. 119 00:05:55,640 --> 00:05:58,280 I couldn't wait and watching other people cooking 120 00:05:58,480 --> 00:06:02,760 make me more stress than actually doing it myself. 121 00:06:02,960 --> 00:06:08,640 Cooking is my life, it bring me joy every day. 122 00:06:09,800 --> 00:06:12,000 Ciao. Fantastica. 123 00:06:13,680 --> 00:06:16,160 You know what, I think prawn heads 124 00:06:16,360 --> 00:06:18,200 are the best secret weapon 125 00:06:18,400 --> 00:06:23,000 when it comes to adding flavour to dishes, that smells amazing. 126 00:06:23,200 --> 00:06:26,080 We start roasting it with a little bit of onion, 127 00:06:26,280 --> 00:06:28,760 a little bit of garlic, little bit of herbs, 128 00:06:28,960 --> 00:06:31,640 we toast it very well, we add a little bit of tomato paste. 129 00:06:31,840 --> 00:06:34,520 Smash in the heads of the prawns... 130 00:06:34,720 --> 00:06:36,520 So in the brains there in the head 131 00:06:36,720 --> 00:06:38,240 there is all the flavour 132 00:06:38,440 --> 00:06:44,120 and I want it to come out beautifully in the stock. 133 00:06:44,320 --> 00:06:46,320 In theory, a lot of people might be put off by it 134 00:06:46,520 --> 00:06:47,800 but the smell is incredible. 135 00:06:48,000 --> 00:06:50,400 It's actually really sweet and really roasty 136 00:06:50,600 --> 00:06:51,880 because all of those... 137 00:06:52,080 --> 00:06:54,320 Obviously all the shells are roasting in the pan 138 00:06:54,520 --> 00:06:57,320 with gorgeous, gorgeous tomatoes, little roma tomatoes there, so... 139 00:06:57,520 --> 00:06:59,000 Yeah, roma tomato. 140 00:06:59,200 --> 00:07:01,560 I'm putting also the seeds in the bisque 141 00:07:01,760 --> 00:07:04,320 and I'm going to use the pulp 142 00:07:04,520 --> 00:07:07,240 to put on top at the end 143 00:07:07,440 --> 00:07:09,600 to give it that fresh note to the dish itself. 144 00:07:09,800 --> 00:07:12,720 It sounds like it's going to be one amped up dish. 145 00:07:12,920 --> 00:07:14,440 I think it will be quite amazing. 146 00:07:14,640 --> 00:07:17,160 Yeah! Just quietly. 147 00:07:18,920 --> 00:07:21,120 Can I have some ice please? 148 00:07:21,320 --> 00:07:22,920 Mattia, get some ice now. 149 00:07:23,120 --> 00:07:25,600 Yes, chef! 150 00:07:25,800 --> 00:07:28,560 Are you getting some help there? Yes. 151 00:07:28,760 --> 00:07:29,880 Ah! 152 00:07:30,080 --> 00:07:32,120 You want to go and help him? 153 00:07:32,320 --> 00:07:37,320 The prawn stock was cooking, so I do the pasta dough. 154 00:07:37,520 --> 00:07:41,040 We do this dough with two different flour, 155 00:07:41,240 --> 00:07:43,440 a little bit of semolina and a bit of double zero 156 00:07:43,640 --> 00:07:46,840 which is a very weak flour, the semolina a very strong flour. 157 00:07:47,040 --> 00:07:49,800 Combined with egg yolk and whole eggs 158 00:07:50,000 --> 00:07:52,600 to give the right texture, it's a very balanced recipe. 159 00:07:52,800 --> 00:07:57,440 One trick that we use is we make the dough quite dry and crumbly 160 00:07:57,640 --> 00:07:59,640 and then I can seal it, rest it. 161 00:07:59,840 --> 00:08:00,960 Grazie. 162 00:08:01,160 --> 00:08:05,880 By osmosis, all the water of the egg will be exploding inside 163 00:08:06,080 --> 00:08:09,440 every cell of the flour itself. 164 00:08:09,640 --> 00:08:11,000 You let it rest for about 20 minutes, 165 00:08:11,200 --> 00:08:13,000 half an hour at room temperature, 166 00:08:13,200 --> 00:08:16,720 then you have a perfectly hydrated piece of pasta dough. 167 00:08:16,920 --> 00:08:18,640 Well you've got about 50 minutes to go. 168 00:08:18,840 --> 00:08:22,320 Everything's good? I think so, I think so, I think so. 169 00:08:22,520 --> 00:08:25,200 What are we having here? Some mussel, tortellini... 170 00:08:25,400 --> 00:08:27,480 Where's your fresh pasta? It's coming now. 171 00:08:27,680 --> 00:08:29,480 Oh, oh. It's alright. 172 00:08:29,720 --> 00:08:31,840 Suggest you to start in doing it, huh? Yeah, I'm doing... 173 00:08:32,080 --> 00:08:34,320 You don't want to run out of time now. No, I know, I know, I know. 174 00:08:34,520 --> 00:08:38,440 I think a perfect pasta dough 175 00:08:38,640 --> 00:08:41,040 needs to be very elastic. 176 00:08:41,240 --> 00:08:43,240 It needs to have a beautiful yellow colour to it 177 00:08:43,440 --> 00:08:45,440 and easy to work with. 178 00:08:45,640 --> 00:08:47,280 It needs to stick when you want it to 179 00:08:47,480 --> 00:08:50,040 and hold whatever you've got quite comfortably. 180 00:08:51,320 --> 00:08:54,800 Also, that when it's cooked, it's still in the same form 181 00:08:55,000 --> 00:08:57,440 so when you cut into it, it's effortless as well. 182 00:08:57,640 --> 00:09:00,720 Alessandro, don't look so relaxed, please. 183 00:09:00,920 --> 00:09:02,680 It's not fair! 184 00:09:02,880 --> 00:09:05,280 (LAUGHS) 185 00:09:10,760 --> 00:09:12,120 Ivano. 186 00:09:12,320 --> 00:09:14,200 I mean, you know, he's super focused 187 00:09:14,400 --> 00:09:16,920 and I suppose being the home cook too 188 00:09:17,120 --> 00:09:18,400 he wants to prove himself 189 00:09:18,600 --> 00:09:21,160 and I think that's stressing him out a little bit, 190 00:09:21,360 --> 00:09:24,960 just how he's going to execute that tortellini pasta 191 00:09:25,160 --> 00:09:28,720 and I think this is going to be very, very important for him. 192 00:09:35,400 --> 00:09:38,240 MAEVE O'MEARA: It's the final challenge for Italian Week on The Chef's Line 193 00:09:38,440 --> 00:09:41,400 and it's a battle of the seafood pastas. 194 00:09:41,600 --> 00:09:44,320 Sotto Sopra's executive chef, Alessandro, 195 00:09:44,520 --> 00:09:46,480 is making one of his signature plates - 196 00:09:46,680 --> 00:09:49,960 Tagliolini Allo Scoglio - a thin noodle pasta 197 00:09:50,160 --> 00:09:53,440 with prawns, mussels and a seafood bisque. 198 00:09:53,640 --> 00:09:57,120 And home cook Ivano is making a tortellini pasta dish 199 00:09:57,320 --> 00:10:00,680 of his own creation called Tre Amici, 200 00:10:00,880 --> 00:10:05,400 or "three friends", featuring blue-eye trevalla, crab and molluscs. 201 00:10:05,600 --> 00:10:09,320 Tonight's best plate on the pass will be chosen by blind judge Dan, 202 00:10:09,520 --> 00:10:13,080 who will have no idea who cooked what. 203 00:10:13,280 --> 00:10:15,800 Pasta to Italy is like noodles to Asia. 204 00:10:16,000 --> 00:10:17,280 I love pasta 205 00:10:17,480 --> 00:10:19,760 and I especially love seafood pastas. 206 00:10:21,040 --> 00:10:23,480 I want my seafood pasta to taste like the ocean 207 00:10:23,680 --> 00:10:28,080 because you want to get that essence of the seafood that you're cooking 208 00:10:28,280 --> 00:10:29,640 throughout the whole dish 209 00:10:29,840 --> 00:10:33,560 and you don't want too much sauce to mask the texture of the pasta. 210 00:10:33,760 --> 00:10:36,280 The pasta and the seafood are the star of this dish, 211 00:10:36,480 --> 00:10:39,480 the sauce is more to elevate the seafood and the pasta. 212 00:10:40,560 --> 00:10:43,720 Now that I've got the stock all sorted, 213 00:10:43,920 --> 00:10:45,360 I decide to get the pasta rolled out. 214 00:10:45,560 --> 00:10:47,000 Might need you to hold it. 215 00:10:47,200 --> 00:10:48,560 Alessandro's apprentice chef Giorgia 216 00:10:48,760 --> 00:10:50,680 lovingly came over and gave me a hand. 217 00:10:50,880 --> 00:10:54,040 So the fold first, in there. 218 00:10:54,240 --> 00:10:55,680 Now roll. 219 00:10:57,120 --> 00:10:59,960 I feel confident about cooking my pasta tonight. 220 00:11:00,160 --> 00:11:03,800 I'll be cutting out some squares for tortellini 221 00:11:04,000 --> 00:11:06,600 and I'll put in my blue-eye trevalla mixture 222 00:11:06,800 --> 00:11:12,000 with ricotta and other elements and have them standing on the plate. 223 00:11:12,240 --> 00:11:15,040 So, yeah, I think it will look really lovely with the three of those. 224 00:11:16,640 --> 00:11:19,400 Oh... (BEEP) 225 00:11:19,600 --> 00:11:23,480 Because the pasta dough's too soft so now he's using water 226 00:11:23,680 --> 00:11:25,720 to glue it together. 227 00:11:25,920 --> 00:11:27,840 The pasta's not sticking together. 228 00:11:28,040 --> 00:11:30,440 You want me to help you out, mate? Hey, come on. 229 00:11:30,640 --> 00:11:33,160 Really annoying, I've never had this before. 230 00:11:33,360 --> 00:11:35,920 I don't think Ivano's going to deliver a dish tonight. 231 00:11:36,120 --> 00:11:39,200 What are you using? It's not sticking together at all. 232 00:11:39,400 --> 00:11:41,160 (SPEAKS ITALIAN) 233 00:11:41,360 --> 00:11:43,880 I'm so sad. I like him, I really like him. 234 00:11:44,080 --> 00:11:48,720 Yeah, well, look, I saw Ivano struggling so I jump in with him. 235 00:11:48,960 --> 00:11:51,040 Too much filling? You reckon? Yeah. 236 00:11:51,240 --> 00:11:53,880 Well, it's worked OK in the past. 237 00:11:54,080 --> 00:11:56,320 Look, look, look, look, too much filling. 238 00:11:56,520 --> 00:11:57,920 Really? Yeah. 239 00:11:58,120 --> 00:12:01,120 Just a little bit of, you know, injection of confidence, 240 00:12:01,320 --> 00:12:03,480 he went back in his feet, you know? 241 00:12:03,680 --> 00:12:05,200 And he was able to terminate his dish, 242 00:12:05,400 --> 00:12:06,840 which is the most important thing. 243 00:12:07,040 --> 00:12:09,440 We want to highlight the skill of these people, 244 00:12:09,640 --> 00:12:10,960 we want to mentor them 245 00:12:11,160 --> 00:12:13,920 and that's exactly what I want to do and I was proud to do it today. 246 00:12:14,120 --> 00:12:16,400 Meanwhile, the prawns are roasting 247 00:12:16,600 --> 00:12:18,600 and then today we make a green sauce 248 00:12:18,800 --> 00:12:21,960 which is made by blending blanched parsley 249 00:12:22,160 --> 00:12:23,840 with the spinach, we add ice. 250 00:12:24,040 --> 00:12:25,480 Blending it, the ice will melt. 251 00:12:25,680 --> 00:12:29,600 Because the recipe is perfect we get the right density. 252 00:12:29,800 --> 00:12:31,400 Alright, taste. 253 00:12:31,600 --> 00:12:33,520 If you want this, go between there, Chef. 254 00:12:36,640 --> 00:12:39,240 So once that tortellini is done, 255 00:12:39,440 --> 00:12:42,560 the crab should be ready by now so I take the crab out. 256 00:12:51,280 --> 00:12:55,760 I crack the legs open to make sure that the juices can be released 257 00:12:55,960 --> 00:12:57,720 and I put the legs back into the stock. 258 00:13:00,320 --> 00:13:01,680 I keep the body for the meat 259 00:13:01,880 --> 00:13:05,520 so that the meat will be used for the plating up. 260 00:13:05,720 --> 00:13:08,160 Ivano's dishes are always full of ingredients 261 00:13:08,360 --> 00:13:09,960 but then the things that brings him down 262 00:13:10,160 --> 00:13:12,520 is to balance everything and that's really difficult. 263 00:13:12,720 --> 00:13:14,040 It's the hardest thing, yeah. 264 00:13:14,240 --> 00:13:17,840 The prawn stock was ready, so I did my mussels. 265 00:13:18,040 --> 00:13:20,640 Opening the mussels now with a very traditional technique. 266 00:13:20,840 --> 00:13:24,320 Put extra virgin olive oil or vegetable oil in a pan, 267 00:13:24,520 --> 00:13:26,240 bring it up very hot. 268 00:13:26,440 --> 00:13:28,800 When they're frying, you chuck your mussel in, 269 00:13:29,000 --> 00:13:33,880 a splash of wine, put the lid on and move them until they pop open. 270 00:13:34,080 --> 00:13:35,440 Just opening up the mussel 271 00:13:35,640 --> 00:13:39,320 and I'm carefully picking the beard inside. 272 00:13:39,520 --> 00:13:43,240 And I filter the water that they release 273 00:13:43,440 --> 00:13:47,920 and I keep them in their water so they keep their moisture. 274 00:13:48,120 --> 00:13:50,240 They're looking good, matey? 275 00:13:50,440 --> 00:13:51,720 It's getting there. 276 00:13:51,920 --> 00:13:56,080 MELISSA LEONG: True to form, Sotto Sopra are going to bring the noise tonight. 277 00:13:56,280 --> 00:13:59,160 That pasta dish looks amazing. 278 00:13:59,360 --> 00:14:02,760 This rich seafood broth, it's quite sweet as well, 279 00:14:02,960 --> 00:14:06,240 that's going to be offset with that parsley water 280 00:14:06,440 --> 00:14:08,120 so I think it's going to be gorgeous. 281 00:14:08,320 --> 00:14:10,520 MARK OLIVE: Ivano, he's super focused. 282 00:14:10,720 --> 00:14:14,880 Might make it a little bit more of an open playing field tonight. 283 00:14:15,080 --> 00:14:16,760 It's six minutes to go! 284 00:14:16,960 --> 00:14:21,680 Time was ticking down and I was ready to now boil up the tortellini, 285 00:14:21,880 --> 00:14:27,040 so I throw the tortellini in, in which time I strained my sauce 286 00:14:27,240 --> 00:14:30,240 and also added the vongole, which are the baby clams 287 00:14:30,440 --> 00:14:32,040 and the prawn halves. 288 00:14:33,720 --> 00:14:37,000 I got the tortellini out and tossed that through 289 00:14:37,200 --> 00:14:40,360 so that it's all ready to go, ready to plate up. 290 00:14:40,560 --> 00:14:44,320 When I start the last part of the pasta dish, 291 00:14:44,520 --> 00:14:47,480 I flesh cook the prawns in a very hot oil, 292 00:14:47,680 --> 00:14:52,160 take them out and cool them down quickly and keep it on the side. 293 00:14:53,800 --> 00:14:57,120 Alessandro, be careful, Giorgia is watching you. 294 00:14:57,320 --> 00:14:59,520 I'm the judge! 295 00:14:59,720 --> 00:15:02,960 In all our restaurant we have a wonderful group of people, 296 00:15:03,160 --> 00:15:04,480 a nice atmosphere. 297 00:15:04,680 --> 00:15:06,240 We are like family. 298 00:15:06,440 --> 00:15:07,760 He can keep his job right? 299 00:15:07,960 --> 00:15:10,720 Yeah, yeah, I think tomorrow he can come back at work. 300 00:15:10,920 --> 00:15:14,000 Well just remember when this is done, you have to go back to the kitchen 301 00:15:14,200 --> 00:15:15,840 and he's still going to be the boss! 302 00:15:17,360 --> 00:15:21,160 So when I'm plating this dish with my tagliolini with the tweezers, 303 00:15:21,360 --> 00:15:23,320 put it in the middle of the plate, 304 00:15:23,520 --> 00:15:27,360 then I collect the prawns and mussels from the pan, 305 00:15:27,560 --> 00:15:30,120 put it over so they fall down a little bit, 306 00:15:30,320 --> 00:15:32,800 put the sauce on top, 307 00:15:33,000 --> 00:15:37,000 then I get my diced tomato with parsley 308 00:15:37,200 --> 00:15:39,720 and then a grate of lemon zest. 309 00:15:39,920 --> 00:15:42,880 I'm totally proud of the dish, it's exactly what I wanted to do 310 00:15:43,080 --> 00:15:45,520 and it came out up to my expectation. 311 00:15:45,720 --> 00:15:49,000 Looks amazing, chef. It's the last minutes, guys. 312 00:15:55,760 --> 00:15:57,240 So the plating up, 313 00:15:57,440 --> 00:15:59,520 I placed three tortellini at one end 314 00:15:59,720 --> 00:16:01,320 and the crab meat at the other end 315 00:16:01,520 --> 00:16:04,920 and in between I put the molluscs and the prawn tails. 316 00:16:09,400 --> 00:16:11,560 It's looking gorgeous. 317 00:16:11,760 --> 00:16:15,240 Wonderful, chef, wonderful, wonderful. 318 00:16:15,440 --> 00:16:17,720 Bravo, chef! 319 00:16:17,920 --> 00:16:19,200 Beautiful! 320 00:16:19,400 --> 00:16:24,040 I think the dish has come out perfect as I wanted, very happy. 321 00:16:24,240 --> 00:16:27,120 Final touches. 322 00:16:28,600 --> 00:16:31,360 A sprinkle of macrocystis on top of the tortellini 323 00:16:31,560 --> 00:16:34,640 and it was ready to be taken up to the pass. 324 00:16:34,840 --> 00:16:36,440 Go, Ivano! 325 00:16:36,640 --> 00:16:38,440 Yeah, go, Ivano! 326 00:16:38,640 --> 00:16:42,240 I'm feeling pretty proud that I got this far. 327 00:16:42,440 --> 00:16:44,640 Oh, wow! 328 00:16:44,840 --> 00:16:48,080 I think my family and friends, they're going to be stoked, 329 00:16:48,280 --> 00:16:50,720 they're going to be really, really happy to see this 330 00:16:50,920 --> 00:16:52,480 'cause they know what food means to me 331 00:16:52,680 --> 00:16:54,320 and my heritage means to me. 332 00:16:55,600 --> 00:16:57,600 It looks so great, I want to eat it. 333 00:16:59,520 --> 00:17:02,120 Sorry, Alessandro, you've lost that one. 334 00:17:13,280 --> 00:17:16,600 MAEVE O'MEARA: Our last remaining home cook, Ivano, 335 00:17:16,800 --> 00:17:19,760 and Sotto Sopra's executive chef, Alessandro, 336 00:17:19,960 --> 00:17:24,240 have had 90 minutes to create their best seafood pasta dish. 337 00:17:24,440 --> 00:17:26,240 Now it's up to blind judge Dan 338 00:17:26,440 --> 00:17:30,280 to taste both and pick our Italian Week winner. 339 00:17:30,480 --> 00:17:32,360 G'day, Dan. G'day! 340 00:17:32,560 --> 00:17:34,960 What do you think of the colours and what's on the pass tonight? 341 00:17:35,160 --> 00:17:40,240 Looks amazing. It's a celebration of Australian seafood and pasta, 342 00:17:40,440 --> 00:17:42,080 two of my favourite things 343 00:17:42,280 --> 00:17:44,120 It looks really delicious. 344 00:17:44,320 --> 00:17:46,640 It smells great too, and I can't wait to get stuck in. 345 00:17:46,840 --> 00:17:49,160 Seafood pastas are like one of my favourite things to eat ever. 346 00:17:49,360 --> 00:17:53,040 You better hurry because we're ready to tuck in 347 00:17:54,520 --> 00:17:57,120 Let's start with this tortellini. Good choice. 348 00:17:57,320 --> 00:17:58,720 This is Three Friends. 349 00:17:58,920 --> 00:18:02,200 MELISSA LEONG: Tre Amici. That's the name of the dish. 350 00:18:02,400 --> 00:18:03,760 OK! So what are the three friends? 351 00:18:03,960 --> 00:18:07,560 Look, there's actually three friends and a mate. 352 00:18:07,760 --> 00:18:11,280 You've got the crab, you've got the prawns and also molluscs 353 00:18:11,480 --> 00:18:14,640 and inside the tortellini, blue-eye trevalla. 354 00:18:14,840 --> 00:18:17,360 Have a taste. I might just cut one open. 355 00:18:19,160 --> 00:18:20,640 Mm. 356 00:18:23,760 --> 00:18:27,240 And this person put an algae in there 357 00:18:27,440 --> 00:18:30,520 that was collected from a beach to give it the taste of the ocean. 358 00:18:30,720 --> 00:18:32,240 Can you taste that? 359 00:18:36,640 --> 00:18:38,240 I definitely can. 360 00:18:38,440 --> 00:18:40,760 Flavour of the filling is there, tastes like seafood. 361 00:18:40,960 --> 00:18:45,240 MELISSA LEONG: Do you think these three friends are the best of friends? 362 00:18:47,200 --> 00:18:49,720 On this plate? Definitely. 363 00:18:56,600 --> 00:18:58,880 (SIGHS) It's OK, we'll save some for you. 364 00:18:59,080 --> 00:19:00,480 It's alright. 365 00:19:00,680 --> 00:19:02,400 Mm. 366 00:19:02,600 --> 00:19:04,040 Juicy? Very juicy, perfect... 367 00:19:04,280 --> 00:19:07,560 Sweet? Very sweet and perfectly cooked actually. 368 00:19:07,760 --> 00:19:10,880 This whole dish tastes like the ocean. 369 00:19:11,080 --> 00:19:14,640 You can get that flavour of the prawns, the clams, 370 00:19:14,840 --> 00:19:17,640 the pasta is perfectly al dente, 371 00:19:17,840 --> 00:19:21,640 nice and thin, almost silky smooth. 372 00:19:21,840 --> 00:19:23,360 That's a great start. 373 00:19:23,560 --> 00:19:25,040 Let's move on. 374 00:19:26,560 --> 00:19:30,160 So, Dan, this is Tagliolini Allo Scoglio. 375 00:19:30,360 --> 00:19:34,680 Looks beautiful, it looks simple you know, there's prawns, mussels, 376 00:19:34,880 --> 00:19:37,640 beautiful tomato concasse on top, 377 00:19:37,840 --> 00:19:40,120 on the bottom looks like some green puree or something. 378 00:19:40,320 --> 00:19:42,280 A parsley emulsion. 379 00:19:42,480 --> 00:19:44,680 Oh, wow. 380 00:19:47,120 --> 00:19:50,120 I'm eating vicariously through Dan right now. 381 00:19:54,840 --> 00:19:56,440 Get back here! 382 00:19:57,800 --> 00:20:00,520 You can see how yellow those noodles are from the yolks. 383 00:20:00,720 --> 00:20:02,800 It's a nice rich pasta 384 00:20:03,000 --> 00:20:06,120 and there's just the right amount of sauce just to coat those noodles. 385 00:20:07,880 --> 00:20:09,160 Perfectly cooked. 386 00:20:09,360 --> 00:20:11,280 Well, it looks like we're not going to get any. 387 00:20:14,240 --> 00:20:15,920 Try this mussel. 388 00:20:16,120 --> 00:20:18,000 Psych! 389 00:20:22,880 --> 00:20:24,200 It couldn't have gone better. 390 00:20:24,400 --> 00:20:28,880 It's everything I hoped for in the final battle of Italian Week. 391 00:20:29,080 --> 00:20:32,640 Dan, two great dishes. 392 00:20:32,840 --> 00:20:34,920 How are you going to choose out of these two? 393 00:20:39,320 --> 00:20:42,360 MAEVE O'MEARA: It's Italian Week in The Chef's Line kitchen. 394 00:20:42,560 --> 00:20:44,600 Ivano, our last home cook standing 395 00:20:44,800 --> 00:20:48,000 has taken on executive chef Alessandro. 396 00:20:48,200 --> 00:20:51,080 Both created their best seafood pasta. 397 00:20:51,280 --> 00:20:54,880 Blind judge Dan has tasted both dishes 398 00:20:55,080 --> 00:20:56,760 without knowing who prepared what 399 00:20:56,960 --> 00:20:59,080 and will now pick the ultimate winner. 400 00:21:01,320 --> 00:21:04,120 Well, what an end to Italian Week 401 00:21:04,320 --> 00:21:09,240 with two amazing, simple but beautiful plates of seafood pasta. 402 00:21:09,440 --> 00:21:11,560 So, well done. 403 00:21:13,280 --> 00:21:14,960 It's come down to this. 404 00:21:15,160 --> 00:21:17,360 Only one plate on the pass can be the winner tonight. 405 00:21:17,560 --> 00:21:18,960 Which is it going to be? 406 00:21:19,160 --> 00:21:21,880 The tortellini was made very well. 407 00:21:22,080 --> 00:21:24,280 The seafood couldn't be cooked any better. 408 00:21:24,480 --> 00:21:28,360 The pasta was perfectly made and perfectly cooked, 409 00:21:28,560 --> 00:21:30,680 but the dish I have chosen 410 00:21:30,880 --> 00:21:33,600 as the winner of Italian Week 411 00:21:33,800 --> 00:21:37,960 and best plate on the pass is... 412 00:21:42,440 --> 00:21:43,720 The dish I have chosen 413 00:21:43,920 --> 00:21:47,480 as the winner of Italian Week 414 00:21:47,680 --> 00:21:51,120 and best plate on the pass is... 415 00:21:54,400 --> 00:21:56,600 ..Tagliolini Allo Scoglio. 416 00:22:08,840 --> 00:22:13,520 Chef, I actually expected a bowl of pasta this good to come from you 417 00:22:13,720 --> 00:22:16,400 because it was absolutely amazing. 418 00:22:16,600 --> 00:22:20,600 The pasta was unbelievable, it had the perfect texture, 419 00:22:20,800 --> 00:22:23,920 those mussels were so juicy, so perfectly cooked. 420 00:22:24,120 --> 00:22:26,720 That sauce brought it all together. 421 00:22:26,920 --> 00:22:29,040 It just tasted like the ocean, it tasted so fresh. 422 00:22:29,240 --> 00:22:30,960 It was an Italian master class tonight 423 00:22:31,160 --> 00:22:33,080 so well done, thank you so much. 424 00:22:33,280 --> 00:22:35,080 Hats off. 425 00:22:36,320 --> 00:22:39,680 So all week, your Chef's Line have been doing you proud. 426 00:22:39,880 --> 00:22:43,160 Do you feel like you've done it for them tonight? 427 00:22:43,360 --> 00:22:46,480 I feel like I did an honour for them 428 00:22:46,680 --> 00:22:49,160 but I feel like everybody pushed the skill up you know, 429 00:22:49,360 --> 00:22:50,920 I think we all improve 430 00:22:51,120 --> 00:22:54,880 and we all push ourself to impress you guys as well 431 00:22:55,080 --> 00:22:58,360 but also, I think we enlarged the family with you guys. 432 00:22:58,560 --> 00:23:00,320 The love is in the air. 433 00:23:01,840 --> 00:23:05,240 Spoken like a true Italian. Correct. 434 00:23:05,480 --> 00:23:07,960 DAN HONG: Ivano. Yes? You had a killer dish. 435 00:23:08,160 --> 00:23:10,520 Those tortellinis were cooked perfectly, 436 00:23:10,720 --> 00:23:13,720 it's just that you went up against a master. 437 00:23:13,920 --> 00:23:16,640 A master of pasta. That's it. 438 00:23:16,840 --> 00:23:20,040 It was a wonderful, wonderful experience, a great adventure. 439 00:23:20,240 --> 00:23:22,680 Ivano, you've learnt a lot this week 440 00:23:22,880 --> 00:23:25,120 and you can put a lot more into that family recipe book 441 00:23:25,320 --> 00:23:29,280 that we'll be hopefully hearing more about. 442 00:23:29,480 --> 00:23:33,120 So well done and come in and tuck in with us all here. 443 00:23:35,560 --> 00:23:38,280 MELISSA LEONG: That was a delicious dish! Cheers. 444 00:23:38,480 --> 00:23:39,920 After you eat that, of course. 445 00:23:41,840 --> 00:23:44,040 Bravo. 446 00:23:44,240 --> 00:23:46,000 MAEVE O'MEARA: Next time, on The Chef's Line... 447 00:23:46,200 --> 00:23:47,440 Melissa! How are you? 448 00:23:47,640 --> 00:23:49,920 The competition might be over 449 00:23:50,120 --> 00:23:52,800 but there's plenty more delicious food to come as we discover... 450 00:23:53,000 --> 00:23:54,600 ..and we flambe. 451 00:23:54,800 --> 00:23:58,200 ..the secrets behind this hatted restaurant's success. 452 00:23:59,760 --> 00:24:02,240 Oh, buonissima, look at that! 453 00:24:03,680 --> 00:24:06,520 Wow, perfecto. Thank you very much.