1 00:00:01,040 --> 00:00:03,800 MAEVE O'MEARA: It's Chinese week on The Chefs' Line, 2 00:00:04,000 --> 00:00:07,080 and tonight, we're taking on stir fry. 3 00:00:07,280 --> 00:00:08,880 My family loves it. 4 00:00:09,080 --> 00:00:12,120 A classic Chinese cooking technique using a wok... 5 00:00:12,320 --> 00:00:13,800 LEOLA: Hey! 6 00:00:14,000 --> 00:00:18,080 ..stir fry is quick, delicious and exciting to watch. 7 00:00:18,280 --> 00:00:19,840 MARK OLIVE: And you can smell it too. 8 00:00:20,040 --> 00:00:21,520 It smells amazing. 9 00:00:21,720 --> 00:00:24,080 Some of Australia's best home cooks 10 00:00:24,280 --> 00:00:26,760 will be putting their culinary skills to the test 11 00:00:26,960 --> 00:00:29,360 against top Chinese restaurant Lotus. 12 00:00:29,560 --> 00:00:31,280 CHRIS: Authentic, but a little bit different. 13 00:00:31,480 --> 00:00:32,760 And tonight, 14 00:00:32,960 --> 00:00:36,000 our home cooks are facing the third stop in their chefs' line, 15 00:00:36,200 --> 00:00:37,760 sous chef Brandon. 16 00:00:37,960 --> 00:00:40,480 Great! Yes, go. (LAUGHS) 17 00:00:40,680 --> 00:00:42,560 As the week progresses... 18 00:00:42,760 --> 00:00:43,800 Fingers crossed. 19 00:00:44,000 --> 00:00:46,360 ..the competition will escalate in difficulty 20 00:00:46,560 --> 00:00:48,680 from the apprentice all the way... 21 00:00:51,200 --> 00:00:52,640 ..to the head chef. 22 00:00:53,680 --> 00:00:56,440 Which Chinese stir fry will win them the chance 23 00:00:56,640 --> 00:00:59,920 to reach the end of the chefs' line? 24 00:01:05,480 --> 00:01:06,760 DAN HONG: Home cooks and chefs, 25 00:01:06,960 --> 00:01:10,040 welcome back to Chinese week in The Chefs' Line kitchen. 26 00:01:10,240 --> 00:01:12,400 Tonight, we're celebrating 27 00:01:12,600 --> 00:01:17,560 possibly the most famous Chinese cooking technique ever invented. 28 00:01:17,760 --> 00:01:23,040 It's fast, it's furious, it's stir fry. 29 00:01:23,240 --> 00:01:25,200 But who will win best plate on the pass? 30 00:01:25,400 --> 00:01:28,960 Will it be one of you two home cooks or restaurant Lotus? 31 00:01:29,160 --> 00:01:32,000 May the best wok win! 32 00:01:34,400 --> 00:01:37,960 Head chef Chris, restaurant Lotus, welcome back. 33 00:01:38,160 --> 00:01:39,560 Thank you. 34 00:01:39,760 --> 00:01:44,800 The score's tied at the moment at 1 to you and 1 to the home cooks. 35 00:01:45,000 --> 00:01:47,440 The best plate on the pass is... 36 00:01:47,640 --> 00:01:49,680 ..the jasmine tea sago with rhubarb. 37 00:01:49,880 --> 00:01:52,200 Yes. I did it, I did it. 38 00:01:52,400 --> 00:01:54,520 (LAUGHTER) 39 00:01:54,720 --> 00:01:58,120 So, head chef Chris, who's next to face the home cooks? 40 00:01:58,320 --> 00:02:02,320 Next up our line is my sous chef, Brandon. 41 00:02:02,520 --> 00:02:04,800 Sous chef Brandon, please step up to your bench. 42 00:02:05,000 --> 00:02:07,520 Chefs' line, please take your seats. 43 00:02:09,400 --> 00:02:11,360 Home cooks, tonight will decide 44 00:02:11,560 --> 00:02:16,000 which one of you will take on head chef Chris in the final. 45 00:02:16,200 --> 00:02:19,040 Well, Melissa, you're our blind judge. 46 00:02:19,240 --> 00:02:21,800 Yes! Wok and roll! 47 00:02:23,240 --> 00:02:25,320 Sous chef Brandon, home cooks, 48 00:02:25,520 --> 00:02:28,960 you have sixty minutes to serve up your best stir fry. 49 00:02:29,160 --> 00:02:32,200 Let's cook! CHRIS: Yay! 50 00:02:48,080 --> 00:02:50,280 Mark, I am so pumped about the stir fry - 51 00:02:50,480 --> 00:02:54,280 arguably the most famous cooking technique to come out of China. 52 00:02:54,480 --> 00:02:58,040 It's about the creativity, it's about the colour, the movement, 53 00:02:58,240 --> 00:03:00,720 but everything's got to be ready just to snap it straight in there. 54 00:03:00,920 --> 00:03:02,200 That's right - that's right, 55 00:03:02,400 --> 00:03:04,640 because cooking in a wok is all about the high heat. 56 00:03:04,840 --> 00:03:06,640 You have to have all your ingredients ready, 57 00:03:06,840 --> 00:03:09,040 otherwise the other ingredients that you're stir-frying 58 00:03:09,240 --> 00:03:10,680 is going to get burnt. 59 00:03:12,400 --> 00:03:13,920 Prawns. 60 00:03:16,760 --> 00:03:19,800 My name's Leola. I am from Sydney. 61 00:03:20,000 --> 00:03:23,400 Tonight, I'm making Szechuan stir fried prawns and gai lan. 62 00:03:25,040 --> 00:03:27,400 I come from a Asian/Polynesian family. 63 00:03:27,600 --> 00:03:29,640 When I cook Chinese and when I cook traditional dishes, 64 00:03:29,840 --> 00:03:32,880 it reminds me of my childhood 65 00:03:33,080 --> 00:03:35,520 and I just hope to recreate that for my family today. 66 00:03:35,720 --> 00:03:37,000 The difference between this 67 00:03:37,200 --> 00:03:39,040 and what... how I'd normally cook it at home 68 00:03:39,240 --> 00:03:40,720 is that I'm actually double cooking it. 69 00:03:40,920 --> 00:03:43,760 So I'm deep-frying the prawns and then I'm stir-frying it together. 70 00:03:43,960 --> 00:03:47,360 Traditionally, the prawns are eaten shell, head and all. 71 00:03:47,560 --> 00:03:50,480 This time I'm taking a bit of a risk. I hope it works out. 72 00:03:50,680 --> 00:03:52,440 I want to make it a little bit more interesting. 73 00:03:52,640 --> 00:03:54,800 There's going to be a lot of flavour packed in there today, 74 00:03:55,000 --> 00:03:56,960 so hopefully it will stand out. 75 00:04:02,640 --> 00:04:05,480 My name is Sam. I'm from Adelaide. 76 00:04:05,680 --> 00:04:10,840 Tonight, I'm cooking stir fry beef with jasmine rice. 77 00:04:11,040 --> 00:04:14,000 I hope everybody likes it because my family loves it. 78 00:04:14,200 --> 00:04:17,000 At sixteen, I was already cooking for the family. 79 00:04:17,200 --> 00:04:19,840 Even though it was a small family, they loved my cooking - 80 00:04:20,040 --> 00:04:21,320 that means I'm a good cook! 81 00:04:21,520 --> 00:04:23,680 (LAUGHS) 82 00:04:24,720 --> 00:04:26,800 I think stir fry is quite easy. 83 00:04:27,000 --> 00:04:29,160 I think I have time to do some pickle. 84 00:04:29,360 --> 00:04:31,040 I think that will go really well 85 00:04:31,240 --> 00:04:33,360 with the, uh... beef that I'm cooking. 86 00:04:33,560 --> 00:04:35,640 You can do so many things with stir fry. 87 00:04:35,840 --> 00:04:39,360 It's quick, it's easy, it's tasty... 88 00:04:39,560 --> 00:04:41,040 Open up the fridge, have a look, 89 00:04:41,240 --> 00:04:43,080 "Oh, I can stir fry this," and voila. 90 00:04:43,280 --> 00:04:46,240 It's like cooking for my family today, so I should win! 91 00:04:47,360 --> 00:04:49,400 I will ask if I could bring my wok. 92 00:04:49,600 --> 00:04:52,240 Yes, it's a stainless steel. 93 00:04:52,440 --> 00:04:54,880 I'm very used to getting stainless steel. 94 00:04:56,240 --> 00:04:58,720 It gives you that intense heat - that's what I like. 95 00:04:58,920 --> 00:05:02,120 My wok is like 29 years old. 96 00:05:02,320 --> 00:05:03,560 And guess what - 97 00:05:03,760 --> 00:05:08,200 Brandon is around that age, so here you go, Brandon. 98 00:05:16,480 --> 00:05:19,400 MAEVE O'MEARA: The score is 1-all between our home cooks 99 00:05:19,600 --> 00:05:22,040 and renowned restaurant Lotus. 100 00:05:22,240 --> 00:05:24,120 Now it's up to sous chef Brandon 101 00:05:24,320 --> 00:05:26,720 to heat up the kitchen with a stir fry 102 00:05:26,920 --> 00:05:28,360 to give them another win. 103 00:05:29,400 --> 00:05:32,320 I'm cooking, uh... kung pao chicken with, uh... steamed rice. 104 00:05:32,520 --> 00:05:34,160 I am looking forward to cook tonight 105 00:05:34,360 --> 00:05:38,720 because it's one of our most popular dish in the restaurant. 106 00:05:38,920 --> 00:05:40,960 The chicken must be not too very dry 107 00:05:41,160 --> 00:05:45,640 and the seasoning must be bittersweet, bitter salty, 108 00:05:45,840 --> 00:05:47,320 because of the soy sauce. 109 00:05:47,520 --> 00:05:50,840 The rice is cooking. Now I can start the chicken. 110 00:05:52,120 --> 00:05:53,840 I left the skin on the chicken 111 00:05:54,040 --> 00:05:57,080 because I like... the chicken have more flavour. 112 00:05:57,280 --> 00:05:59,400 Yes, I love chicken skin. 113 00:05:59,600 --> 00:06:00,960 How do you think he's going - alright? 114 00:06:01,160 --> 00:06:06,680 He's very good. He's very organised, really clean and fast. 115 00:06:06,880 --> 00:06:08,680 He runs the stir fry section in the restaurant, 116 00:06:08,880 --> 00:06:10,720 so no doubt he's on the ball with this one. 117 00:06:10,920 --> 00:06:13,680 Yes. Crossed fingers. (LAUGHS) 118 00:06:13,880 --> 00:06:15,640 (LAUGHS) 119 00:06:15,840 --> 00:06:17,640 The marinade inside is very simple. 120 00:06:17,840 --> 00:06:19,520 Uh, it's, uh... soy sauce 121 00:06:19,720 --> 00:06:24,240 and a bit of egg, potato starch and Shaoxing wine. 122 00:06:25,800 --> 00:06:28,800 If you marinate, it will give more flavour to the chicken 123 00:06:29,000 --> 00:06:30,440 and kind of, like, protect the chicken, 124 00:06:30,640 --> 00:06:34,160 because when you deep-fry it will sometimes dry out very quickly. 125 00:06:34,360 --> 00:06:36,680 I hope it will turn out great. (LAUGHS) 126 00:06:44,560 --> 00:06:47,360 With the prawns, I need to season them before I deep-fry them, 127 00:06:47,560 --> 00:06:51,040 so that goes in with cornflour, salt, sugar, Szechuan pepper, 128 00:06:51,240 --> 00:06:53,240 and white pepper as well. 129 00:06:53,440 --> 00:06:55,040 So after I've peeled all of my prawns, 130 00:06:55,240 --> 00:06:59,000 I then put them into a zip-lock bag with all of my powder ingredients. 131 00:07:00,200 --> 00:07:02,720 I want to make sure that the flour really gets stuck onto there. 132 00:07:05,320 --> 00:07:06,720 So on the plate tonight, 133 00:07:06,920 --> 00:07:08,760 I've got some gai lan with some oyster sauce as well, 134 00:07:08,960 --> 00:07:10,480 very typical Chinese side. 135 00:07:10,680 --> 00:07:11,960 Gai lan is a Chinese broccoli, 136 00:07:12,160 --> 00:07:13,600 so you see it in yum cha 137 00:07:13,800 --> 00:07:16,600 or you'd see it as a side dish in most Chinese restaurants. 138 00:07:16,800 --> 00:07:18,800 It's just something nice and fresh to go along the side. 139 00:07:19,000 --> 00:07:20,360 To make the gai lan, 140 00:07:20,560 --> 00:07:23,040 I've cut the stalks and the leaves and I've made them separate. 141 00:07:24,760 --> 00:07:27,080 I cook the stalks longer because they're much thicker 142 00:07:27,280 --> 00:07:30,560 and then I just drop in the leaves into the boiling water. 143 00:07:31,480 --> 00:07:32,920 I also on the side cook a sauce, 144 00:07:33,120 --> 00:07:35,720 so that has oyster sauce, soy sauce and sesame oil 145 00:07:35,920 --> 00:07:37,360 and I've just warmed that through 146 00:07:37,560 --> 00:07:39,120 so that it combines well enough together. 147 00:07:39,320 --> 00:07:42,560 I've cooked my gai lan, I've put hotpots on, 148 00:07:42,760 --> 00:07:44,320 heating the wok already, 149 00:07:44,520 --> 00:07:47,040 um... sauce for the gai lan's ready to go. 150 00:07:47,240 --> 00:07:48,760 I think I'm on track. 151 00:07:56,120 --> 00:07:57,920 The family all love stir fry, 152 00:07:58,120 --> 00:08:00,320 so quite often we will go to restaurants 153 00:08:00,520 --> 00:08:02,520 and they will order the stir fry beef. 154 00:08:03,880 --> 00:08:05,800 Do you cook at home beef a lot? 155 00:08:06,000 --> 00:08:09,160 Yes, my husband loves... Your husband and... 156 00:08:10,640 --> 00:08:13,400 I normally buy the store bought beef strips, 157 00:08:13,600 --> 00:08:15,160 so it's all done for you. 158 00:08:15,360 --> 00:08:18,720 Don't have to do this. So now I'm regretting. 159 00:08:18,920 --> 00:08:21,880 So to make the marinade to season the beef, 160 00:08:22,080 --> 00:08:25,160 all I do is add beaten eggwhite, 161 00:08:25,360 --> 00:08:29,400 sugar, sodium bicarb, pepper, sesame oil 162 00:08:29,600 --> 00:08:32,600 and, uh... if you like you can add a pinch of salt 163 00:08:32,800 --> 00:08:34,720 if you don't want to use soy. 164 00:08:34,920 --> 00:08:36,720 Are you going to win? 165 00:08:36,920 --> 00:08:40,960 Definitely! My suitcase has got more space for another two trophies. 166 00:08:41,160 --> 00:08:43,120 Let's see you. Good luck. 167 00:08:48,320 --> 00:08:50,080 DAN HONG: You're using prawns. 168 00:08:50,280 --> 00:08:52,160 I am using prawns. A bit dangerous I think. 169 00:08:52,360 --> 00:08:54,560 Why? Because I'm cooking it twice. 170 00:08:55,640 --> 00:08:56,920 Ah, so what are you doing? 171 00:08:57,120 --> 00:08:58,480 I am coating them. Yep. 172 00:08:58,680 --> 00:09:00,600 Then I'm going to deep-fry them and then stir fry. 173 00:09:00,800 --> 00:09:02,840 Oh, yeah, well, no, that's a classic Chinese technique. 174 00:09:03,040 --> 00:09:06,880 You know, I'm trying to make sure that I cook the prawns well, 175 00:09:07,080 --> 00:09:11,840 but I'm hoping that the flavour, uh... outshines how they cook. 176 00:09:12,040 --> 00:09:14,560 And you just peeled them, not leaving head on or anything like that? 177 00:09:14,760 --> 00:09:16,080 No, I actually peeled them all. 178 00:09:16,280 --> 00:09:18,240 I was going to leave them with the shell on, 179 00:09:18,440 --> 00:09:21,200 'cause I know that's how you should eat them. 180 00:09:21,440 --> 00:09:25,320 But I thought I'd peel them for you today. Why? OK. 181 00:09:25,520 --> 00:09:27,640 So that Melissa can... doesn't have to get her hands dirty. 182 00:09:27,840 --> 00:09:29,120 I'm taking a bit of a risk, 183 00:09:29,320 --> 00:09:34,440 so fingers crossed that she doesn't mind that the prawns are shell-less. 184 00:09:39,920 --> 00:09:44,240 Well, tonight, it's all about those last five to ten minutes, 185 00:09:44,440 --> 00:09:47,560 getting that wok really hot, putting all those ingredients in, 186 00:09:47,760 --> 00:09:50,000 locking in all the freshness and the flavour, 187 00:09:50,200 --> 00:09:53,560 and that's when this challenge starts to get really exciting. 188 00:09:59,600 --> 00:10:01,920 MARK OLIVE: There's thirty minutes, people. Thirty minutes. 189 00:10:02,120 --> 00:10:05,040 MAEVE O'MEARA: It's Chinese week in the Chefs' Line kitchen. 190 00:10:05,240 --> 00:10:08,000 Our two home cooks are stirring up a storm 191 00:10:08,200 --> 00:10:10,560 with their very best stir fries 192 00:10:10,760 --> 00:10:14,960 up against sous chef Brandon from renowned restaurant Lotus. 193 00:10:15,160 --> 00:10:18,320 They need to impress blind tasting judge Melissa, 194 00:10:18,520 --> 00:10:21,920 who knows a great deal about classic Chinese cuisine. 195 00:10:22,120 --> 00:10:25,120 MELISSA LEONG: A wok is a vessel for cooking whatever you like, 196 00:10:25,320 --> 00:10:27,120 whether or not that is a full-on crab - 197 00:10:27,320 --> 00:10:29,760 it could be just vegetables and that can be just as wonderful. 198 00:10:29,960 --> 00:10:33,680 There is this indefinable thing, wok hei, 199 00:10:33,880 --> 00:10:35,520 which means "breath of wok", 200 00:10:35,720 --> 00:10:37,160 this life force that happens 201 00:10:37,360 --> 00:10:39,520 when you cook on a really, really high heat, 202 00:10:39,720 --> 00:10:42,160 translates from fire to the food 203 00:10:42,360 --> 00:10:44,960 and it just makes food taste magical. 204 00:10:49,120 --> 00:10:51,800 BRANDON: Tonight I'm going to cook kung pao chicken. 205 00:10:52,720 --> 00:10:54,120 The chicken is marinating. 206 00:10:54,320 --> 00:10:56,800 I can start the sauce for kung pao chicken. 207 00:10:57,000 --> 00:10:59,080 The sauce is soy bean paste, 208 00:10:59,280 --> 00:11:01,080 Shanghai Worcestershire sauce, 209 00:11:01,280 --> 00:11:03,920 palm sugar and Szechuan peppercorn oil, 210 00:11:04,120 --> 00:11:07,960 sesame oil, chilli powder and red vinegar. 211 00:11:08,160 --> 00:11:09,480 CHRIS: Have you put the soy sauce in? 212 00:11:09,680 --> 00:11:12,280 Oh, no, I just... the soybean paste and the rock sugar. 213 00:11:12,480 --> 00:11:15,000 OK. You have plenty of time. Good luck. 214 00:11:16,360 --> 00:11:19,920 I melt the palm sugar and the soybean paste. 215 00:11:20,120 --> 00:11:23,960 Because the palm sugar is a very big piece, so it's very hard to melt, 216 00:11:24,160 --> 00:11:25,440 so I need to melt that first 217 00:11:25,640 --> 00:11:27,440 so I can move onto the next step. 218 00:11:30,440 --> 00:11:33,200 WE use spiced tofu. It's not like normal tofu. 219 00:11:33,400 --> 00:11:35,160 Like, normal tofu is very soft, 220 00:11:35,360 --> 00:11:39,360 but this one has actually had already seasoned. 221 00:11:39,560 --> 00:11:42,520 Stir fry is all about flavour and the heat, 222 00:11:42,720 --> 00:11:45,120 the flame and the toasted flavour. 223 00:11:46,280 --> 00:11:50,720 After my chicken is marinated well, then I start cooking on the wok. 224 00:11:55,880 --> 00:11:59,080 LEOLA Tonight I'm making Szechuan stir fried prawns and gai lan. 225 00:12:00,080 --> 00:12:01,680 Oh, this rice is horrible. 226 00:12:02,880 --> 00:12:05,040 What's happening? My rice didn't work! 227 00:12:05,240 --> 00:12:06,760 I have to cook it again. 228 00:12:07,800 --> 00:12:10,520 After my heart sank, I decided to cook it on the stove. 229 00:12:10,720 --> 00:12:13,240 OK, turn it down to really low. It's all down. 230 00:12:13,440 --> 00:12:15,160 Put this here. Oh, really? 231 00:12:16,240 --> 00:12:18,800 Thankfully Dan also helped me with the rice. 232 00:12:19,000 --> 00:12:20,720 He came and put a tea towel on the top 233 00:12:20,920 --> 00:12:21,960 and then squeezed my lid on 234 00:12:22,160 --> 00:12:24,080 so... to help make my rice cook faster, 235 00:12:24,280 --> 00:12:25,600 which was really, really helpful. 236 00:12:25,800 --> 00:12:29,240 My advice is get everything else done, plated, boom, 237 00:12:29,440 --> 00:12:31,680 so you've got like... say you've got, like, two minutes left, 238 00:12:31,880 --> 00:12:33,920 then you can jump straight on this, you know what I mean? 239 00:12:34,160 --> 00:12:36,640 So just get everything else done, OK? It's going to be OK. 240 00:12:43,680 --> 00:12:48,480 SAM: Tonight, I will be cooking stir fry beef with jasmine rice. 241 00:12:50,000 --> 00:12:52,760 So with the marinated beef, 242 00:12:52,960 --> 00:12:55,440 I then coat it with cornflour, 243 00:12:55,640 --> 00:12:58,080 just before you fry it. 244 00:12:58,280 --> 00:13:00,520 Cornflour, it actually makes it crispy. 245 00:13:00,720 --> 00:13:02,760 It's not so heavy. I think it's lighter. 246 00:13:05,600 --> 00:13:07,320 So I shallow fry the beef 247 00:13:07,520 --> 00:13:11,240 a little bit before the actual time of putting them all together. 248 00:13:12,280 --> 00:13:13,560 Mmm, nice. Egg. 249 00:13:13,760 --> 00:13:16,560 Nice Chinese secret, huh? Yeah! 250 00:13:19,560 --> 00:13:21,240 Stir fry is really quite an easy dish. 251 00:13:21,440 --> 00:13:23,440 You can knock something up in about fifteen minutes, 252 00:13:23,640 --> 00:13:25,200 but I wanted to make it a little bit special, 253 00:13:25,400 --> 00:13:28,520 so I deep-fried the prawns and then I re-fried them as well. 254 00:13:28,720 --> 00:13:31,840 So... I wanted to pack as much flavour in there as I could today. 255 00:13:33,720 --> 00:13:35,840 BRANDON: I pre-cook the chicken in the fryer 256 00:13:36,040 --> 00:13:38,480 because wok flame is very strong, 257 00:13:38,680 --> 00:13:42,320 so it might be cooked outside, but inside is still not cooked. 258 00:13:42,520 --> 00:13:43,800 I'll be honest - 259 00:13:44,000 --> 00:13:46,920 I'm pretty intimidated about going up against sous chef Brandon, 260 00:13:47,120 --> 00:13:50,120 because I know that the wok station is his specialty. 261 00:13:50,320 --> 00:13:51,840 He will be someone to beat. 262 00:13:54,360 --> 00:13:57,680 Smells good in here, Dan. DAN HONG: It smells amazing. 263 00:13:57,880 --> 00:13:59,840 There's five minutes to go! 264 00:14:00,040 --> 00:14:02,000 So make sure the wok's hot, OK? 265 00:14:07,600 --> 00:14:08,440 Fingers crossed. 266 00:14:08,640 --> 00:14:10,080 Cooking with a wok is a lot of fun. 267 00:14:10,280 --> 00:14:12,280 If you haven't cooked with a wok, go and cook with a wok. 268 00:14:12,480 --> 00:14:14,720 It's all about heat and speed. 269 00:14:16,240 --> 00:14:17,680 Don't forget the dried chilli. 270 00:14:19,840 --> 00:14:21,720 Hope Melissa likes it hot! 271 00:14:21,920 --> 00:14:25,000 To get that intense flavour of that almost smokiness, 272 00:14:25,200 --> 00:14:26,880 needs to be super high, 273 00:14:27,080 --> 00:14:31,000 and that's what they refer to as the breath of the wok 274 00:14:31,200 --> 00:14:34,520 and that's when this challenge starts to get really exciting. 275 00:14:38,840 --> 00:14:40,280 Have you put the peanuts in? 276 00:14:42,480 --> 00:14:45,200 Literally, it's all about throwing the ingredients in, 277 00:14:45,400 --> 00:14:47,320 tossing it through very quickly. 278 00:14:47,520 --> 00:14:49,520 MARK OLIVE: You can plate up whenever you like, guys. 279 00:14:49,720 --> 00:14:51,400 And being ready to go. 280 00:14:56,200 --> 00:14:59,200 SAM: I always do my cooking so that everything looks colourful. 281 00:14:59,400 --> 00:15:01,520 I think it's so important to present it. 282 00:15:01,720 --> 00:15:03,200 Come on, Sam. 283 00:15:04,520 --> 00:15:08,840 Try my very best and put it in as elegantly as possible. 284 00:15:12,000 --> 00:15:14,520 BRANDON: Try to put every piece evenly - 285 00:15:14,720 --> 00:15:18,160 like, not just one side is chicken or other side peanuts. 286 00:15:18,360 --> 00:15:20,440 Try to make it even and stack it up. 287 00:15:20,640 --> 00:15:23,840 And make sure when you dish up, wipe your plates around. 288 00:15:24,040 --> 00:15:26,960 Is there enough rice for Melissa? Give her more. 289 00:15:27,160 --> 00:15:29,320 Still waiting for my rice to cook. 290 00:15:29,520 --> 00:15:31,520 I was literally waiting until the last minute there. 291 00:15:31,720 --> 00:15:34,360 The way that I plated my dish relied on where the rice sat, 292 00:15:34,560 --> 00:15:36,320 so I literally had to wait for the end. 293 00:15:36,520 --> 00:15:38,240 My rice! 294 00:15:38,440 --> 00:15:41,080 DAN HONG: There she goes - Sam! MARK OLIVE: Go, Sam! 295 00:15:41,280 --> 00:15:42,760 Sam first up to the pass! 296 00:15:42,960 --> 00:15:44,760 Yay! Go! 297 00:15:44,960 --> 00:15:46,240 Well done, Sam. 298 00:15:46,440 --> 00:15:48,000 SAM: I'm feeling really relieved now. 299 00:15:48,200 --> 00:15:49,760 When Melissa tries the beef, 300 00:15:49,960 --> 00:15:51,880 hopefully there's enough of the sauce around it, 301 00:15:52,080 --> 00:15:53,600 because that's where the seasoning is. 302 00:15:53,800 --> 00:15:55,280 Brandon, well done. 303 00:15:55,480 --> 00:15:56,840 (APPLAUSE) 304 00:15:57,040 --> 00:15:58,800 BRANDON: I accidentally put too much chilli 305 00:15:59,000 --> 00:16:02,040 because I think the judge looks like they love chilli. 306 00:16:02,240 --> 00:16:04,640 I hope Melissa can handle a lot of spice. 307 00:16:04,840 --> 00:16:06,120 (LAUGHS) 308 00:16:06,320 --> 00:16:08,360 Come on, Leola! LEOLA: Going, going. 309 00:16:08,560 --> 00:16:12,840 Five seconds to go. Well done, Leola. 310 00:16:13,040 --> 00:16:14,720 When I saw the other dishes, 311 00:16:14,920 --> 00:16:17,000 I felt like I was going to a Chinese restaurant. 312 00:16:17,200 --> 00:16:18,840 I'm up against some stiff competition, 313 00:16:19,040 --> 00:16:20,480 and they look delicious. 314 00:16:29,800 --> 00:16:33,040 MAEVE O'MEARA: Our two home cooks and Lotus' sous chef Brandon 315 00:16:33,240 --> 00:16:37,600 have created three colourful and aromatic stir fries. 316 00:16:37,800 --> 00:16:40,000 Now it's time for blind tasting judge Melissa 317 00:16:40,200 --> 00:16:43,760 to taste all these delectable creations to pick the best. 318 00:16:43,960 --> 00:16:45,240 Welcome back, Melissa. 319 00:16:45,440 --> 00:16:47,400 Thank you very much. How did it all go tonight? 320 00:16:47,600 --> 00:16:49,120 I mean, at the beginning it was pretty calm, 321 00:16:49,360 --> 00:16:52,240 'cause it's all about just getting your ingredients ready, chopping them... 322 00:16:52,440 --> 00:16:53,760 And then boom, it all happened. 323 00:16:53,960 --> 00:16:55,240 Yeah, that is what I want to hear, 324 00:16:55,440 --> 00:16:58,040 because it means it'll be wok fresh. (LAUGHS) 325 00:16:59,760 --> 00:17:03,480 This is stir fried beef with jasmine rice. 326 00:17:05,080 --> 00:17:06,840 Before even eating this I'm going to ask - 327 00:17:07,040 --> 00:17:08,360 this has been bicarbed, hasn't it? 328 00:17:08,560 --> 00:17:10,320 A classic tenderising technique. 329 00:17:10,520 --> 00:17:13,440 Well, you know what, it is an ancient Chinese secret. 330 00:17:13,640 --> 00:17:14,640 That's it - 331 00:17:14,840 --> 00:17:18,280 this person is clearly showing me that they understand Chinese cooking. 332 00:17:22,280 --> 00:17:25,240 So let's go Korean style beef there. 333 00:17:34,160 --> 00:17:36,640 The stir fry is colourful, the beef is tender, 334 00:17:36,840 --> 00:17:38,160 the rice is a little undercooked, 335 00:17:38,360 --> 00:17:39,840 but I really love this salad - 336 00:17:40,040 --> 00:17:42,480 it's really acidic, it's really refreshing and it's a nice touch. 337 00:17:42,680 --> 00:17:44,360 This is a great start. 338 00:17:46,120 --> 00:17:48,000 MARK OLIVE: Melissa, this is kung pao chicken. 339 00:17:48,200 --> 00:17:49,640 That's a classic. 340 00:17:50,680 --> 00:17:55,720 It looks super glossy, and the smell coming off this is gorgeous. 341 00:17:55,920 --> 00:17:58,640 I think I should just get straight into this guy. 342 00:18:02,320 --> 00:18:03,960 Mmm. 343 00:18:06,240 --> 00:18:07,560 Mmm. 344 00:18:07,760 --> 00:18:09,920 This is a lovely dish. The chicken's really tender. 345 00:18:10,120 --> 00:18:13,320 I can tell that it's been dusted in a potato starch or a tapioca starch 346 00:18:13,520 --> 00:18:14,800 and then fried, 347 00:18:15,000 --> 00:18:17,760 so it kind of has that lovely outside texture 348 00:18:17,960 --> 00:18:20,160 and the juiciness of the meat's been sealed. 349 00:18:20,360 --> 00:18:21,640 Yum. 350 00:18:21,840 --> 00:18:22,840 It's always a good sign, 351 00:18:23,040 --> 00:18:25,520 and the great thing about that little bit of extra dusting of flour 352 00:18:25,720 --> 00:18:27,360 is that it also thickens the sauce. 353 00:18:33,040 --> 00:18:36,680 The fresh and dried chillies give a lovely contrast of heats. 354 00:18:36,880 --> 00:18:39,120 Overall it's not a hot dish, 355 00:18:39,320 --> 00:18:41,240 but it kind of has that sweet and sour thing 356 00:18:41,440 --> 00:18:43,000 that we love about kung pao chicken, 357 00:18:43,200 --> 00:18:47,880 and I think just serving it plainly with perfectly steamed rice... 358 00:18:48,080 --> 00:18:49,360 ..master move. 359 00:18:50,960 --> 00:18:54,800 This is Szechuan stir fried prawns and gai lan. 360 00:18:57,000 --> 00:18:59,440 Fantastic. Well, I love Szechuan food. 361 00:18:59,640 --> 00:19:03,160 I love that spicy, tingling, numbing kind of flavour 362 00:19:03,360 --> 00:19:05,360 that's characteristic of food from that region. 363 00:19:05,560 --> 00:19:07,040 This looks great. 364 00:19:10,560 --> 00:19:12,160 (CRUNCH!) 365 00:19:13,760 --> 00:19:17,080 Oh, it's nice and crunchy. It is. Really crunchy. 366 00:19:17,280 --> 00:19:19,600 I'd like to see the head of the prawn. 367 00:19:19,800 --> 00:19:22,120 There's nothing wrong with ripping off the head, 368 00:19:22,320 --> 00:19:24,040 sucking out the brains - 369 00:19:24,240 --> 00:19:25,520 that's where all the flavour is - 370 00:19:25,720 --> 00:19:27,760 and then eating the rest of the prawn. 371 00:19:27,960 --> 00:19:30,240 I think prawn shells are gorgeous. 372 00:19:30,440 --> 00:19:33,160 The technique was there. This person knows what they're doing. 373 00:19:33,360 --> 00:19:36,320 I just would have liked to see the volume dial turned all the way up. 374 00:19:37,480 --> 00:19:39,840 This rice, it's not the kind of texture of rice 375 00:19:40,040 --> 00:19:42,080 I'd be looking for in a dish like this. 376 00:19:42,280 --> 00:19:45,600 I'd like something a bit grainier and a bit more al dente. 377 00:19:45,800 --> 00:19:47,440 I'm going to try these vegetables 378 00:19:47,640 --> 00:19:49,080 because they're lovely and green 379 00:19:49,280 --> 00:19:50,920 and you should eat your greens. 380 00:19:51,120 --> 00:19:52,600 (LAUGHS) 381 00:19:57,200 --> 00:20:00,280 Gai lan, bok choy, pak choy, wombok - 382 00:20:00,480 --> 00:20:03,360 all of those greens are classic in Chinese cuisine, 383 00:20:03,560 --> 00:20:06,280 and they're all delicious 'cause they're light and they're refreshing. 384 00:20:06,480 --> 00:20:07,760 You don't need to do a lot to them - 385 00:20:07,960 --> 00:20:09,600 just blanch and dress and you're done. 386 00:20:09,800 --> 00:20:12,560 And this is a very simple preparation, and I like it. 387 00:20:12,760 --> 00:20:14,680 I could have done with a bit more heat. 388 00:20:14,880 --> 00:20:16,480 I could have done with a bit more salt. 389 00:20:16,680 --> 00:20:18,680 But I think this was a fair attempt. 390 00:20:20,280 --> 00:20:22,280 OK, well, three dishes on the pass tonight. 391 00:20:22,480 --> 00:20:25,520 Each are quite distinct in their own style, which is lovely to see. 392 00:20:25,720 --> 00:20:27,800 It's only going to make it all the harder picking a winner. 393 00:20:28,000 --> 00:20:29,440 But I'll give it a go. 394 00:20:37,680 --> 00:20:40,400 MAEVE O'MEARA: It's Chinese week in the Chefs' Line kitchen. 395 00:20:40,600 --> 00:20:44,200 Our home cooks and sous chef Brandon from restaurant Lotus 396 00:20:44,400 --> 00:20:47,120 have created three authentic stir fries. 397 00:20:47,320 --> 00:20:49,520 Blind tasting judge Melissa 398 00:20:49,720 --> 00:20:53,560 has tasted all the dishes without knowing who has prepared what 399 00:20:53,760 --> 00:20:56,680 and now it's time to reveal the outcome. 400 00:20:58,080 --> 00:21:02,120 Home cooks, you both delivered some awesome stir fries tonight - 401 00:21:02,320 --> 00:21:05,560 full of colour, texture and movement. 402 00:21:05,760 --> 00:21:09,040 You should all be very proud of what you put up tonight. 403 00:21:09,240 --> 00:21:12,040 But now let's find out who the winner is. 404 00:21:12,240 --> 00:21:14,800 Well, tonight, the best plate on the pass 405 00:21:15,000 --> 00:21:17,960 came down to who best balanced and managed 406 00:21:18,160 --> 00:21:20,960 that colour, that texture, that movement, 407 00:21:21,160 --> 00:21:24,480 but perhaps most importantly, that elusive wok hei, 408 00:21:24,680 --> 00:21:29,440 that breath of wok, which really, really typifies a fantastic stir fry. 409 00:21:29,640 --> 00:21:32,800 So for me, the best plate on the pass is... 410 00:21:37,840 --> 00:21:39,840 Well, tonight, the best plate on the pass 411 00:21:40,040 --> 00:21:42,960 came down to who best balanced and managed 412 00:21:43,160 --> 00:21:45,920 that colour, that texture, that movement, 413 00:21:46,120 --> 00:21:50,680 but perhaps most importantly, that elusive wok hei, that breath of wok. 414 00:21:52,440 --> 00:21:55,560 So for me, the best plate on the pass is... 415 00:21:56,680 --> 00:21:58,000 ..the kung pao chicken. 416 00:21:58,200 --> 00:22:00,040 (APPLAUSE) Who made this? 417 00:22:03,200 --> 00:22:07,480 I am proud today. As long as my head chef's proud, I'm proud. 418 00:22:07,680 --> 00:22:08,960 I love this dish 419 00:22:09,160 --> 00:22:11,800 because there are so many different textures to keep you interested. 420 00:22:12,000 --> 00:22:15,760 Then of course all really balanced and a perfectly steamed rice. 421 00:22:15,960 --> 00:22:18,600 A second win for restaurant Lotus. Well done. 422 00:22:18,800 --> 00:22:20,480 Thank you so much. Thank you. 423 00:22:20,680 --> 00:22:23,240 Melissa... and I know it's tough, 424 00:22:23,440 --> 00:22:26,320 but which plate tonight just did not deliver? 425 00:22:27,480 --> 00:22:29,200 Guys, first of all, each of these dishes 426 00:22:29,400 --> 00:22:32,040 had their own unique quality and flavour... 427 00:22:33,400 --> 00:22:37,440 ..but the dish that didn't speak to me as much this evening is... 428 00:22:39,840 --> 00:22:42,360 ..the Szechuan stir fried prawns and gai lan. 429 00:22:42,560 --> 00:22:44,240 Who made this? 430 00:22:44,440 --> 00:22:45,840 Oh, Leola. 431 00:22:46,040 --> 00:22:47,400 I loved your dish, 432 00:22:47,600 --> 00:22:50,160 but where Szechuan food is concerned, 433 00:22:50,360 --> 00:22:53,320 I love that flavour dial turned right up to the max, 434 00:22:53,520 --> 00:22:56,880 and I thought you probably erred on the side of caution, perhaps. 435 00:22:57,080 --> 00:22:59,720 I wish you'd used the whole prawn and really floored it 436 00:22:59,920 --> 00:23:01,880 because that could have really taken it over the edge. 437 00:23:02,080 --> 00:23:04,920 To be standing up against wok master here 438 00:23:05,120 --> 00:23:06,840 and Sam over here 439 00:23:07,040 --> 00:23:08,840 is a really great achievement for myself, 440 00:23:09,040 --> 00:23:10,720 so I'm proud of what I've put up. 441 00:23:10,920 --> 00:23:12,680 You are really, really fantastic cook. 442 00:23:12,880 --> 00:23:14,520 Thank you so much. 443 00:23:14,720 --> 00:23:17,360 So, Sam, you might have missed out on a trophy tonight, 444 00:23:17,560 --> 00:23:20,040 but you are the last home cook standing, 445 00:23:20,240 --> 00:23:22,880 which means that you have one more chance at another trophy. 446 00:23:23,080 --> 00:23:24,760 SAM: Yes, that's right. (LAUGHTER) 447 00:23:24,960 --> 00:23:27,720 Tomorrow night, you're going head to head 448 00:23:27,920 --> 00:23:31,040 in the final stop of the chefs' line 449 00:23:31,240 --> 00:23:33,960 with head chef Chris from Lotus restaurant. 450 00:23:34,160 --> 00:23:37,080 I'm ready. I'm going to crank it up. Watch out, Chris! 451 00:23:37,280 --> 00:23:38,560 (LAUGHS) 452 00:23:38,760 --> 00:23:40,800 But first things first - 453 00:23:41,000 --> 00:23:44,160 let's celebrate all this epic stir fry on the pass here. 454 00:23:44,360 --> 00:23:45,800 Let's eat! (ALL CHEER) 455 00:23:50,920 --> 00:23:52,320 This is so good. 456 00:23:53,880 --> 00:23:55,920 MAEVE O'MEARA: Next time on The Chefs' Line... 457 00:23:56,120 --> 00:23:57,200 Damn, it's good! 458 00:23:57,400 --> 00:24:02,160 ..it's the ultimate Chinese showdown, with fresh luxurious crab. 459 00:24:02,360 --> 00:24:05,320 Very flavoursome... you know, taste. 460 00:24:05,520 --> 00:24:07,320 But who will win Chinese week - 461 00:24:07,520 --> 00:24:11,480 head chef Chris or home cook Sam? 462 00:24:11,680 --> 00:24:13,560 SAM: It's not about winning or losing, you know. 463 00:24:13,760 --> 00:24:15,760 Yeah, but I have to do my best.