1 00:00:01,040 --> 00:00:03,560 MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... 2 00:00:03,760 --> 00:00:05,080 (ALL SING) 3 00:00:05,280 --> 00:00:07,240 ..and tonight, we're steaming things up... 4 00:00:07,440 --> 00:00:09,280 Muy bueno. ..with tamales. 5 00:00:09,480 --> 00:00:12,440 It is my grandmother's recipe. 6 00:00:12,640 --> 00:00:15,360 A much-loved Mexican street food, 7 00:00:15,560 --> 00:00:17,800 tamales typically have meat fillings, 8 00:00:18,000 --> 00:00:22,520 are coated in a delicious sauce and are wrapped in a cornflour dough. 9 00:00:22,720 --> 00:00:24,160 My mama's secret. 10 00:00:24,360 --> 00:00:27,360 All week, some of Australia's best home cooks 11 00:00:27,560 --> 00:00:29,560 will be putting their culinary skills to the test 12 00:00:29,760 --> 00:00:32,440 against top Mexican restaurant, Mamasita. 13 00:00:32,640 --> 00:00:35,040 The flavour, unbelievable. 14 00:00:35,240 --> 00:00:37,320 And tonight, our home cooks 15 00:00:37,520 --> 00:00:39,840 are up against the third stop in their Chefs' Line, 16 00:00:40,040 --> 00:00:41,720 sous chef Aiven. 17 00:00:41,920 --> 00:00:43,200 The pressure is definitely on. 18 00:00:43,400 --> 00:00:46,920 As the week progresses, the competition escalates in difficulty 19 00:00:47,120 --> 00:00:49,440 from the apprentice, all the way... 20 00:00:49,640 --> 00:00:51,640 Vamanos. Vamanos, si. 21 00:00:51,840 --> 00:00:53,720 ..to the head chef. 22 00:00:53,920 --> 00:00:57,080 But whose tamales will win them the chance 23 00:00:57,280 --> 00:01:00,760 to reach the end of The Chefs' line? 24 00:01:06,480 --> 00:01:08,160 Tonight in The Chefs' Line kitchen 25 00:01:08,360 --> 00:01:14,080 we are making the ultimate Mexican convenience food, tamales! 26 00:01:14,280 --> 00:01:16,360 ALL: Whoo! 27 00:01:18,640 --> 00:01:21,480 Because all three of you beat the restaurant last night, 28 00:01:21,680 --> 00:01:23,080 you're all still here! 29 00:01:23,280 --> 00:01:25,360 ALL: Whoo! 30 00:01:25,560 --> 00:01:28,880 Tonight will decide which two of you will go into the final 31 00:01:29,080 --> 00:01:31,960 to head off against head chef Michael. 32 00:01:32,160 --> 00:01:35,480 Head chef Michael, restaurant Mamasita, good to see you again. 33 00:01:35,680 --> 00:01:37,200 Thanks for having us. 34 00:01:37,400 --> 00:01:40,280 Now, it's all been going the home cooks way so far, 35 00:01:40,480 --> 00:01:42,720 who's up next to face the home cooks? 36 00:01:42,920 --> 00:01:45,680 Next to face the home cooks is sous chef Aiven. 37 00:01:45,880 --> 00:01:47,960 Sous chef Aivan, it's time for you to show us 38 00:01:48,160 --> 00:01:50,120 why you are head chef Michael's right-hand man. 39 00:01:50,320 --> 00:01:51,800 Please step up to the bench. 40 00:01:53,440 --> 00:01:55,680 Chefs' Line, please take your seats. 41 00:01:57,200 --> 00:01:59,320 Tonight's blind judge will be Melissa, 42 00:01:59,520 --> 00:02:03,280 so you better take yourself away so you don't know whose tamales is who. 43 00:02:03,480 --> 00:02:05,720 I can't wait. Good luck! 44 00:02:09,240 --> 00:02:11,600 Sous chef Aivan, home cooks, 45 00:02:11,800 --> 00:02:14,800 you have 90 minutes to serve up your best tamales. 46 00:02:15,000 --> 00:02:17,280 Let's cook! (ALL CHEER) 47 00:02:17,480 --> 00:02:19,400 Aiven, let's go. 48 00:02:19,600 --> 00:02:21,800 Vamanos. Vamanos. 49 00:02:27,160 --> 00:02:28,600 DAN HONG: Well, Mark, 50 00:02:28,800 --> 00:02:31,440 tamales is one of the most popular street foods in Mexico 51 00:02:31,640 --> 00:02:33,120 besides the taco 52 00:02:33,320 --> 00:02:35,440 and it's traditionally eaten at breakfast time, 53 00:02:35,640 --> 00:02:38,200 usually it's a meat filling coated in a sauce 54 00:02:38,400 --> 00:02:40,720 then wrapped in dough and then steamed. 55 00:02:40,920 --> 00:02:44,920 So it's really, like, what people eat to get through their days 56 00:02:45,120 --> 00:02:48,600 and it's very cheap, very convenient and very delicious. 57 00:02:48,800 --> 00:02:51,720 Well, their version of our egg and bacon roll basically, isn't it? 58 00:02:51,920 --> 00:02:53,360 Basically, yeah. 59 00:02:56,880 --> 00:03:00,880 My name is Alejandra, I'm from Venezuela, South America. 60 00:03:03,120 --> 00:03:04,960 Oh, I'm making chicken tamales tonight. 61 00:03:05,160 --> 00:03:06,800 The tamales is really important in Mexico, 62 00:03:07,000 --> 00:03:08,440 it's also important in Venezuela. 63 00:03:08,640 --> 00:03:10,000 I'm going to do, like, a mixture 64 00:03:10,200 --> 00:03:13,880 of, you know, those two countries but two flavours. 65 00:03:15,000 --> 00:03:17,520 I feel so good when I cook. 66 00:03:17,720 --> 00:03:19,800 I feel so happy because I learn something 67 00:03:20,000 --> 00:03:23,040 that I really wanted to learn when I was a kid. 68 00:03:24,440 --> 00:03:27,000 The first thing, you have to boil the chicken. 69 00:03:27,200 --> 00:03:30,720 While the chicken is boiling, you need to cut the vegetables. 70 00:03:30,920 --> 00:03:34,480 So, we have to make a really good sofrito to put on the chicken first 71 00:03:34,680 --> 00:03:36,120 and then just cook it. 72 00:03:36,320 --> 00:03:39,240 Sofrito is, like, garlic, onion, coriander, 73 00:03:39,440 --> 00:03:43,720 and you have to saute on... I use annatto oil. 74 00:03:45,320 --> 00:03:48,480 And the purpose of this - it gives colour. 75 00:03:48,680 --> 00:03:53,960 It doesn't give flavour, it's just colour and the food looks nice. 76 00:03:54,160 --> 00:03:56,240 I need to shred the chicken. 77 00:03:56,440 --> 00:04:00,840 It's really hot, so my mum, she teach me this secret. Let's try. 78 00:04:09,280 --> 00:04:12,080 DAN HONG: Well, I love seeing all these kitchen tricks. 79 00:04:12,280 --> 00:04:15,080 Out of my 18 years of cooking professionally, 80 00:04:15,280 --> 00:04:17,600 I've never seen a technique like that in my life. 81 00:04:19,440 --> 00:04:21,920 What are we doing here? No, no, no, no, no, no, no! 82 00:04:22,120 --> 00:04:25,880 This is mum's secret? That's my mum... my mama's secret. 83 00:04:26,080 --> 00:04:27,600 Shredding hot chicken. 84 00:04:27,800 --> 00:04:30,280 Don't copy my secret. Smells pretty good. 85 00:04:35,280 --> 00:04:38,600 My name is Maria. I'm from Melbourne, Victoria. 86 00:04:38,800 --> 00:04:41,200 So, tonight, I'm making green tamales. 87 00:04:41,400 --> 00:04:44,920 It's special recipe from the street foods of Mexico City. 88 00:04:45,120 --> 00:04:48,480 They need to be juicy in the inside with a filling of chicken, 89 00:04:48,680 --> 00:04:51,400 very tasty with a salsa verde. 90 00:04:51,600 --> 00:04:53,200 One of my neighbours 91 00:04:53,400 --> 00:04:56,840 who used to work in the streets of Mexico City selling tamales, 92 00:04:57,040 --> 00:04:58,840 she gave me the recipe for this. 93 00:04:59,040 --> 00:05:00,680 We are originally from Mexico. 94 00:05:02,040 --> 00:05:04,040 I'm cooking all these traditional dishes, 95 00:05:04,240 --> 00:05:06,680 it's the way I connect with my roots. 96 00:05:06,880 --> 00:05:10,520 So, right now I'm mixing the dough for the tamales. 97 00:05:10,720 --> 00:05:15,680 I mix cornflour, chicken stock and the lard. 98 00:05:15,880 --> 00:05:20,360 It needs to have this ice-cream texture, that means it's ready. 99 00:05:20,560 --> 00:05:24,080 Tamales dough has to be soft and juicy 100 00:05:24,280 --> 00:05:27,760 and it will be accompanied with a green salsa. 101 00:05:27,960 --> 00:05:29,960 So, right now I'm doing the salsa verde, 102 00:05:30,160 --> 00:05:34,400 so I'm just blending together onion, garlic, chilli, tomatillo 103 00:05:34,600 --> 00:05:35,920 and coriander. 104 00:05:36,120 --> 00:05:37,840 I want Melissa to taste 105 00:05:38,040 --> 00:05:41,640 the real Mexican street food we eat every day. 106 00:05:41,840 --> 00:05:43,400 It's good. 107 00:05:48,280 --> 00:05:50,400 I am Juan. I am from Mexico. 108 00:05:51,680 --> 00:05:58,320 Tonight, I am cooking tamales de cochinita, which is pork tamales. 109 00:05:58,520 --> 00:06:02,000 The difference between a house and a home is the cooking, 110 00:06:02,200 --> 00:06:04,920 it is what bonds the family together. 111 00:06:07,520 --> 00:06:10,480 The first thing is to get the filling done. 112 00:06:10,680 --> 00:06:15,360 I chose pork fried with onion, the tamales can be dry 113 00:06:15,560 --> 00:06:18,120 and the filling makes all the difference, 114 00:06:18,320 --> 00:06:20,360 so I have to make the sauce. 115 00:06:20,560 --> 00:06:27,120 The condiment called annatto is combined with orange juice. 116 00:06:27,320 --> 00:06:29,720 It's very typical. 117 00:06:37,080 --> 00:06:40,520 At the same time, I have to start making my dough. 118 00:06:41,560 --> 00:06:44,240 This is a pork lard. 119 00:06:44,440 --> 00:06:46,520 I'm going to add annatto to the mix 120 00:06:46,720 --> 00:06:51,360 so we're going to end up, like, with a... with a coloured dough. 121 00:06:51,560 --> 00:06:54,440 So that's the main difference. 122 00:06:56,320 --> 00:06:59,160 It is my grandmother's recipe. 123 00:06:59,360 --> 00:07:02,120 My grandmother made tamales for special occasions 124 00:07:02,320 --> 00:07:05,120 and that's where the family tradition started. 125 00:07:10,520 --> 00:07:15,520 MAEVE O'MEARA: Our three home cooks are proving to be formidable competitors. 126 00:07:15,720 --> 00:07:17,920 Renowned restaurant Mamasita is out for the win 127 00:07:18,120 --> 00:07:22,680 so now, it's up to sous chef Aiven to knock out the competition 128 00:07:22,880 --> 00:07:26,080 with his modern take on a Mexican tamal. 129 00:07:26,280 --> 00:07:28,680 So, today we're doing a Veracruz-tyle fish tamal 130 00:07:28,880 --> 00:07:31,280 and a chargrilled mandarin salad. 131 00:07:31,480 --> 00:07:34,360 Veracruz is a region where the Spanish landed 132 00:07:34,560 --> 00:07:37,960 so that cooking has got tonnes of Spanish influence 133 00:07:38,160 --> 00:07:41,520 including using tonnes of, like, capers, olives. 134 00:07:41,720 --> 00:07:43,760 So we're just doing a twist on the tamal 135 00:07:43,960 --> 00:07:45,880 and infuse those flavours into our dish. 136 00:07:46,080 --> 00:07:48,800 MICHAEL: Aiven, my sous chef, is a very solid chef. 137 00:07:49,000 --> 00:07:51,520 With two cooks down and no win in sight for Mamasita, 138 00:07:51,720 --> 00:07:54,040 we're really hoping that Aiven comes through with the goods. 139 00:07:54,240 --> 00:07:57,800 First of all, I will have to make a Veracruz-style marinade. 140 00:07:58,000 --> 00:08:01,240 I need to combine a bit of water, white wine, white wine vinegar, 141 00:08:01,440 --> 00:08:04,240 bring it up to the boil, add my carrots in 142 00:08:04,440 --> 00:08:07,080 and at the same time, I need to toast up some peppercorn, 143 00:08:07,280 --> 00:08:08,720 cumin and coriander seed. 144 00:08:08,920 --> 00:08:11,720 Yeah. The spices are nice and hot there. 145 00:08:11,920 --> 00:08:14,320 Might want to drop the temperature there a little. 146 00:08:14,520 --> 00:08:18,040 It's very important to toast the cumin and coriander 147 00:08:18,240 --> 00:08:20,000 to reactivate the scent. 148 00:08:20,200 --> 00:08:22,960 The fragrance from coriander seed will lift the marinade itself 149 00:08:23,160 --> 00:08:24,920 and cumin gives it a bit of body and depth. 150 00:08:25,120 --> 00:08:28,120 The next process for me is I need to finish up my spice mix 151 00:08:28,320 --> 00:08:31,800 that's meant to go into the marinade. 152 00:08:33,720 --> 00:08:37,120 So, at this stage I'm going to start on my tamal dough. 153 00:08:37,320 --> 00:08:41,520 Uh, what I need to do is to whip pork fat into a fluffy state. 154 00:08:41,720 --> 00:08:45,400 Tamales is mainly made out of a masa dough. 155 00:08:45,600 --> 00:08:48,840 You pretty much just combine masa harina which is made out of corn, 156 00:08:49,040 --> 00:08:51,080 just like everything else in Mexico, 157 00:08:51,280 --> 00:08:53,880 lukewarm water and a bit of pork fat 158 00:08:54,080 --> 00:08:55,480 and just kind of mix it into a dough. 159 00:08:55,680 --> 00:08:57,400 There's also some baking powder in there 160 00:08:57,600 --> 00:08:58,880 to help aerate the dough itself 161 00:08:59,080 --> 00:09:01,120 so that once we steam it it won't be too dense. 162 00:09:01,360 --> 00:09:04,000 And how's your sous chef Aiven going? He's tracking along. 163 00:09:04,200 --> 00:09:07,040 He's just a little bit behind from where I think he should be. 164 00:09:07,240 --> 00:09:08,520 Cut his carrots a little bit bigger 165 00:09:08,720 --> 00:09:11,000 and they've taken a little bit longer to cook. 166 00:09:11,200 --> 00:09:13,240 There is a bit of pressure coming from the team. 167 00:09:13,440 --> 00:09:14,880 However, I'm quite confident, 168 00:09:15,080 --> 00:09:17,240 so I wasn't paying too much attention to them. 169 00:09:17,440 --> 00:09:18,720 I had it all under control. 170 00:09:18,920 --> 00:09:20,520 The pressure's definitely on, 171 00:09:20,720 --> 00:09:23,760 especially after we've lost the last two days. 172 00:09:23,960 --> 00:09:26,160 And I definitely have to bring some back for the restaurant. 173 00:09:26,360 --> 00:09:28,240 DAN HONG: Mexican cuisine's that type of cuisine 174 00:09:28,440 --> 00:09:30,720 where what can be better than a traditional recipe? 175 00:09:30,920 --> 00:09:32,480 If it ain't broke, why fix it? 176 00:09:32,680 --> 00:09:34,080 And sometimes these home cooks, 177 00:09:34,280 --> 00:09:38,760 they just come in with these family recipes and they're just that good. 178 00:09:45,440 --> 00:09:47,960 MAEVE O'MEARA: It's a Mexican fiesta in The Chefs' Line kitchen. 179 00:09:48,160 --> 00:09:51,640 Our three home cooks are riding high on a winning streak. 180 00:09:51,840 --> 00:09:53,080 Now it's better. 181 00:09:53,280 --> 00:09:56,960 And now, up against sous chef Aiven from Mamasita, 182 00:09:57,160 --> 00:09:58,880 they're all hoping their tamales 183 00:09:59,080 --> 00:10:02,920 will have blind-tasting judge Melissa singing its praises. 184 00:10:03,120 --> 00:10:06,040 When tamales are great, they're a parcel of absolute goodness. 185 00:10:06,240 --> 00:10:09,640 You know, having that layer of that beautiful kind of starchy maize 186 00:10:09,840 --> 00:10:12,320 and then a really gorgeous filling on the inside... 187 00:10:12,520 --> 00:10:14,640 ..it's like the way fast food should be, you know? 188 00:10:14,840 --> 00:10:17,040 It's sustainable packaging, it's completely recyclable 189 00:10:17,240 --> 00:10:18,920 and it's delicious. 190 00:10:22,000 --> 00:10:26,240 So right now, I'm going to start wrapping the tamales. 191 00:10:26,440 --> 00:10:30,520 Tonight I'm making tamales, green salsa and atole. 192 00:10:30,720 --> 00:10:32,920 I'm putting some of the dough in, 193 00:10:33,120 --> 00:10:38,320 I'll put some chicken, some sauce and then I'm going to wrap it. 194 00:10:38,520 --> 00:10:41,280 Because I am from Mexico City I'm using the corn husk. 195 00:10:41,480 --> 00:10:43,960 This is my favourite part. I love wrapping. 196 00:10:44,160 --> 00:10:46,000 DAN HONG: Mark, how's Maria going? 197 00:10:46,200 --> 00:10:47,560 She seems really comfortable. 198 00:10:47,760 --> 00:10:50,160 She got this recipe off a street vendor in Mexico City... 199 00:10:50,360 --> 00:10:51,360 Ooh. 200 00:10:51,560 --> 00:10:53,760 ..and she's serving it with an atole. 201 00:10:53,960 --> 00:10:57,120 The atole, it's like a thick, uh, drink. 202 00:10:57,320 --> 00:11:02,040 I'm going to warm up some milk, just going to add the cajeta. 203 00:11:02,240 --> 00:11:05,240 It's the Mexican caramel sauce. 204 00:11:05,440 --> 00:11:07,720 So that's going to give it the flavour and the sweetness, 205 00:11:07,920 --> 00:11:10,600 and I'm going to thicken it up with the cornflour. 206 00:11:10,800 --> 00:11:14,520 Tonight, just enjoying it and giving my best, 207 00:11:14,720 --> 00:11:18,880 I feel more like I'm at home rather than in a competition. 208 00:11:21,160 --> 00:11:23,720 Tonight, I am cooking pork tamales. 209 00:11:23,920 --> 00:11:28,560 Lay the dough on the leaf, put the filling in, roll it. 210 00:11:28,760 --> 00:11:31,320 One more tamal for you. 211 00:11:31,520 --> 00:11:33,240 And then it goes into the pot. 212 00:11:34,400 --> 00:11:38,080 This is my grandmother's secret - a small coin underneath. 213 00:11:38,280 --> 00:11:40,520 You can tell when it's running out of water 214 00:11:40,720 --> 00:11:43,440 because the coin stops making a sound. 215 00:11:46,720 --> 00:11:49,600 So once the tamales are happily steaming, 216 00:11:49,800 --> 00:11:51,360 I have to fry the black beans. 217 00:11:52,720 --> 00:11:58,560 For the beans, I use onion and garlic and a little bit of oregano. 218 00:11:59,680 --> 00:12:03,000 I will fry the beans, make the red salsa 219 00:12:03,200 --> 00:12:07,400 and I will have to work on the chopped habanero with onion. 220 00:12:07,600 --> 00:12:10,240 When you try it make sure that you don't go for the whole chilli, 221 00:12:10,440 --> 00:12:11,600 because it's hot. 222 00:12:16,720 --> 00:12:18,560 ALEJANDRA: Tonight I'm making chicken tamales. 223 00:12:18,760 --> 00:12:21,080 I wrap the tamales in a banana leaf 224 00:12:21,280 --> 00:12:23,640 because that's the way we do in Venezuela 225 00:12:23,840 --> 00:12:28,240 so I know also the banana leaf give the food a really nice flavour. 226 00:12:28,440 --> 00:12:31,320 I'm need to cover the tamal really properly 227 00:12:31,520 --> 00:12:35,040 because it can get water inside so it's not going to be good. 228 00:12:35,240 --> 00:12:38,000 Wrap it up and straightaway steam the tamal. 229 00:12:44,440 --> 00:12:49,960 I make the salsa verde with capsicum, coriander, garlic, onion, 230 00:12:50,160 --> 00:12:51,960 a little bit of oil, 231 00:12:52,160 --> 00:12:54,240 and one half of avocado. 232 00:12:54,440 --> 00:12:55,880 And I just blend it up. 233 00:12:57,360 --> 00:12:59,800 I leave two different salsas on the same plate. 234 00:13:00,000 --> 00:13:05,160 I'm making the spicy sauce so... that's my father's recipe, 235 00:13:05,360 --> 00:13:07,880 but I'm using habanero chilli, 236 00:13:08,080 --> 00:13:11,280 red capsicum, coriander, onion, garlic. 237 00:13:13,120 --> 00:13:14,400 Tamal with a spicy sauce... 238 00:13:14,600 --> 00:13:17,000 Phew! Spot on. 239 00:13:17,200 --> 00:13:19,160 I'd be crying... What's that? 240 00:13:19,360 --> 00:13:20,240 Oh, love it. 241 00:13:20,440 --> 00:13:22,120 I didn't... wasn't worried about anything. 242 00:13:22,320 --> 00:13:25,480 I was so confident, everything was perfect. 243 00:13:25,680 --> 00:13:27,360 You want to dance a little? 244 00:13:27,560 --> 00:13:30,120 Yeah, that was really fun when we went, you know, 245 00:13:30,320 --> 00:13:31,880 all three together, singing. 246 00:13:32,080 --> 00:13:35,240 ALL: ♪ Canta y no llores 247 00:13:35,440 --> 00:13:37,680 ♪ Porque cantando se alegran 248 00:13:37,880 --> 00:13:39,600 ♪ Cielito lindo... ♪ 249 00:13:39,800 --> 00:13:43,680 Yeah, in Mexico, they love music, they love dance, they love drinking. 250 00:13:43,880 --> 00:13:45,440 They are so much fun. 251 00:13:45,640 --> 00:13:46,640 I love them. 252 00:13:50,880 --> 00:13:54,400 AIVEN: Tonight, I'm going to cook a Veracruz-style fish tamales 253 00:13:54,600 --> 00:13:56,680 with a chargrilled mandarin salad. 254 00:13:56,880 --> 00:13:59,680 The fish I've chosen for the dish is blue eye. 255 00:13:59,880 --> 00:14:02,000 The reason why we chose this fish today is 256 00:14:02,200 --> 00:14:03,800 it's got a really firm texture 257 00:14:04,000 --> 00:14:06,800 and if you do cook it really well it's going to be really juicy. 258 00:14:07,000 --> 00:14:08,400 To put together the tamales, 259 00:14:08,600 --> 00:14:12,160 I lay a small layer of masa on the banana leaf, 260 00:14:12,360 --> 00:14:15,840 some marinade, the fish itself and then more marinade on top. 261 00:14:16,040 --> 00:14:18,640 The fish kind of envelope in the masa dough. 262 00:14:18,840 --> 00:14:20,240 This has got to get in the oven, mate, 263 00:14:20,440 --> 00:14:23,560 We are... we are running behind and it has to be up on time now. 264 00:14:23,800 --> 00:14:26,200 Si, chef. Everyone else's has been in there for a little while. 265 00:14:26,400 --> 00:14:29,320 The way I've constructed this tamal, it's not the traditional way, 266 00:14:29,520 --> 00:14:33,080 only steaming it for a short amount of time. 267 00:14:33,280 --> 00:14:36,280 It's all about the waiting game, waiting for the tamal to cook. 268 00:14:36,480 --> 00:14:38,960 I need to get my chargrilled mandarin salad done. 269 00:14:39,160 --> 00:14:40,600 The home cooks know what they're doing 270 00:14:40,800 --> 00:14:43,640 so I'm going to have to bring this one home. 271 00:14:43,840 --> 00:14:46,000 We want to see your hot tamales on the plate. 272 00:14:46,200 --> 00:14:49,320 There's five minutes to go. 273 00:14:49,520 --> 00:14:53,360 I start on my plate with that salsa verde at the bottom. 274 00:14:53,560 --> 00:14:56,400 I unwrap my tamales, put it into the salsa verde 275 00:14:56,600 --> 00:14:59,920 drizzled with some sour cream, feta cheese 276 00:15:00,120 --> 00:15:01,160 and I think it's ready to go. 277 00:15:01,360 --> 00:15:04,680 I'm going to open one of the tamal to check if... you know. 278 00:15:04,880 --> 00:15:06,960 Yes! 279 00:15:07,160 --> 00:15:10,320 Oh, wow. They were so delicious. 280 00:15:10,520 --> 00:15:12,360 I put the tamales and two little ramekins 281 00:15:12,560 --> 00:15:15,920 with the two different sauce. 282 00:15:16,120 --> 00:15:17,360 Spot on. 283 00:15:17,560 --> 00:15:21,480 JUAN: I'm getting the first tamal out, put one on top of the other, 284 00:15:21,680 --> 00:15:25,480 black beans on the side, and I'm ready to go. 285 00:15:27,120 --> 00:15:28,800 AIVEN: I put the tamal on the chargrill 286 00:15:29,000 --> 00:15:31,000 to get that banana leaf smoking 287 00:15:31,200 --> 00:15:33,800 and get that unique aroma into the fish itself. 288 00:15:34,000 --> 00:15:35,720 Come on, guys! 289 00:15:35,920 --> 00:15:39,640 I'm confident with the dish I put up, and just up to the judges now. 290 00:15:41,400 --> 00:15:43,560 Fingers crossed the restaurant gets the first win. 291 00:15:46,280 --> 00:15:48,160 Everyone's dishes look amazing. 292 00:15:48,360 --> 00:15:52,800 This is a tough competition but I'm feeling very confident. 293 00:15:54,200 --> 00:15:56,440 (CHEERING, APPLAUSE) MAN: Well done. 294 00:15:56,640 --> 00:16:00,680 Sharing my passion with Mexican people is my dream. 295 00:16:00,880 --> 00:16:02,960 It's always, you know, been my dream. 296 00:16:03,160 --> 00:16:06,280 (CHEERING, APPLAUSE) 297 00:16:09,320 --> 00:16:10,600 DAN HONG: Go! Well done! 298 00:16:10,800 --> 00:16:12,320 (CHEERING, APPLAUSE) 299 00:16:12,520 --> 00:16:14,040 JUAN: I feel satisfied, 300 00:16:14,240 --> 00:16:18,480 I really think I put the flavour I wanted to put in the dish. 301 00:16:18,680 --> 00:16:22,120 Juan's up, everybody! Give him a clap. Well done! 302 00:16:23,760 --> 00:16:26,320 ALL: Viva la Mexico! Whoo! 303 00:16:35,120 --> 00:16:38,800 MAEVE O'MEARA: Our home cooks, and Mamasita sous chef Aiven, 304 00:16:39,000 --> 00:16:42,240 have created four impressive tamal dishes. 305 00:16:42,440 --> 00:16:45,640 But which one will have blind-tasting judge Melissa 306 00:16:45,840 --> 00:16:47,840 craving another bite? 307 00:16:48,040 --> 00:16:50,120 MELISSA LEONG: Wow. Well, this looks amazing. 308 00:16:50,320 --> 00:16:52,000 DAN HONG: Where do you want to start, Melissa? 309 00:16:52,200 --> 00:16:53,200 Why don't we start right here? 310 00:16:53,400 --> 00:16:56,480 This one looks very old-school street food style. 311 00:16:57,640 --> 00:17:00,680 These are pork annatto tamales. 312 00:17:02,880 --> 00:17:03,840 Tell me about the colour. 313 00:17:04,040 --> 00:17:05,480 Where does this come from? Yeah. 314 00:17:05,680 --> 00:17:07,320 The colour's from the annatto seed 315 00:17:07,520 --> 00:17:08,800 and then the filling is actually 316 00:17:09,000 --> 00:17:12,320 a very traditional Yucatan cochinita pilbil filling. 317 00:17:12,520 --> 00:17:13,840 Oh, fantastic. 318 00:17:25,760 --> 00:17:27,120 It's delicious. 319 00:17:28,320 --> 00:17:32,840 The tamal itself, great texture. I love the cochinita pilbil filling. 320 00:17:33,040 --> 00:17:35,560 The pork is tender. It's well seasoned. 321 00:17:35,760 --> 00:17:38,640 I love all the accompaniments. Everything works well together, 322 00:17:38,840 --> 00:17:42,480 It's a lovely cohesive dish and it's got soul. 323 00:17:42,680 --> 00:17:43,600 Where are we heading now? 324 00:17:43,800 --> 00:17:45,440 Let's try this guy. OK. 325 00:17:45,640 --> 00:17:49,720 This is tamales with green salsa and atole. 326 00:17:50,840 --> 00:17:52,080 This is gorgeous. 327 00:17:52,280 --> 00:17:56,480 Look, this is a street food so I'm going to use my hands. 328 00:17:56,680 --> 00:17:58,240 Very nice. 329 00:17:59,600 --> 00:18:01,680 Always need more salsa. (LAUGHS) 330 00:18:13,600 --> 00:18:16,640 For something so humble, corn, a little bit of meat, 331 00:18:16,840 --> 00:18:18,760 this sort of gorgeous spiced milk drink... 332 00:18:18,960 --> 00:18:22,600 The tamal is lovely and petite, very, very tender. 333 00:18:22,800 --> 00:18:26,040 The filling, it's really got a lovely flavour to it. 334 00:18:26,240 --> 00:18:29,240 It's a subtle dish but it's quite a wonderful one too. 335 00:18:31,400 --> 00:18:38,400 This is a Veracruz-style fish tamale with chargrilled mandarin salad. 336 00:18:39,880 --> 00:18:42,000 Ooh, wow. I love the presentation. 337 00:18:42,200 --> 00:18:45,240 I think that it's really rustic but modern at the same time 338 00:18:45,440 --> 00:18:47,720 and I love the idea of sharing something like this. 339 00:18:47,920 --> 00:18:50,720 You don't get to share it with me, though. 340 00:18:52,880 --> 00:18:55,200 Flakes away quite nicely there. Gorgeous. 341 00:19:04,960 --> 00:19:06,960 That charred citrus is awesome. 342 00:19:08,400 --> 00:19:11,640 What you have here is a beautiful piece of fish, perfectly cooked. 343 00:19:11,840 --> 00:19:13,960 That sauce is just really, really rich 344 00:19:14,160 --> 00:19:17,320 but it doesn't take away from the delicacy of the protein, 345 00:19:17,520 --> 00:19:18,600 the tamal, tender, 346 00:19:18,800 --> 00:19:21,720 and the smokiness of the charred mandarin 347 00:19:21,920 --> 00:19:24,720 really just adds this extra dimension. 348 00:19:24,920 --> 00:19:28,760 This is fantastic. 349 00:19:30,800 --> 00:19:33,520 MARK OLIVE: Melissa, these are chicken tamales. 350 00:19:36,520 --> 00:19:38,160 Ooh. Wow. 351 00:19:38,360 --> 00:19:40,520 That's nice and generous, that filling, isn't it? 352 00:19:40,720 --> 00:19:41,680 Look at that. 353 00:19:41,880 --> 00:19:44,440 That's a habanero salsa. 354 00:19:50,200 --> 00:19:52,560 There goes the turban, Dan. There's steam coming out of there. 355 00:19:52,760 --> 00:19:53,880 No, no, no, no, no, no, no. 356 00:19:54,080 --> 00:19:57,320 This is blowing me away, not because of the heat. 357 00:19:57,520 --> 00:20:01,000 That is amazing. I need that recipe. 358 00:20:02,400 --> 00:20:04,680 Let's see if this is a one-two punch right here. 359 00:20:15,040 --> 00:20:16,520 I can't believe how good this is. 360 00:20:16,720 --> 00:20:17,720 Oh, wow. 361 00:20:17,920 --> 00:20:20,800 The tamal itself, it's vibrant with colour. 362 00:20:21,000 --> 00:20:23,520 It's beautifully seasoned. It's extremely tender. 363 00:20:23,720 --> 00:20:27,440 They've packed so much flavour into that filling it's unbelievable. 364 00:20:27,640 --> 00:20:30,120 Now, by itself that was delicious, 365 00:20:30,320 --> 00:20:34,040 but this guy, this is, like, next-level stuff. 366 00:20:34,240 --> 00:20:37,160 I know you do judge it on accompaniments too 367 00:20:37,360 --> 00:20:40,560 but it's not a salsa battle, it's a tamal battle. 368 00:20:40,760 --> 00:20:42,640 Correct, and I'm really going to have to think about 369 00:20:42,840 --> 00:20:45,960 what is at the heart of what we're getting at tonight. 370 00:20:46,160 --> 00:20:48,360 There's nothing even average on this pass. 371 00:20:48,560 --> 00:20:49,880 This is a win all round, 372 00:20:50,080 --> 00:20:52,160 and I don't know how I'm going to choose between them. 373 00:20:56,320 --> 00:20:59,160 MAEVE O'MEARA: It's Mexican Week in The Chefs' Line kitchen. 374 00:20:59,360 --> 00:21:01,880 Sous chef Aiven from Mamasita 375 00:21:02,080 --> 00:21:03,160 and our home cooks 376 00:21:03,360 --> 00:21:06,440 have created four very different tamal dishes. 377 00:21:06,640 --> 00:21:09,880 Blind-tasting judge Melissa has tasted all of them 378 00:21:10,080 --> 00:21:13,040 without knowing who has prepared what. 379 00:21:13,240 --> 00:21:16,560 Now it's time to reveal which tamal topped the lot. 380 00:21:16,760 --> 00:21:18,960 Chef, home cooks, you all delivered 381 00:21:19,160 --> 00:21:21,600 exceptional tamales on the pass tonight. 382 00:21:21,800 --> 00:21:23,440 Well done. 383 00:21:23,640 --> 00:21:25,320 (CHEERING, APPLAUSE) 384 00:21:27,400 --> 00:21:30,800 There are four fantastic tamales here on the pass this evening, 385 00:21:31,000 --> 00:21:36,120 each one humble, full of flavour and absolutely rich with soul. 386 00:21:36,320 --> 00:21:38,920 The standard here tonight blew my mind. 387 00:21:39,120 --> 00:21:42,440 This may be the most impressive line-up of food 388 00:21:42,640 --> 00:21:44,520 I've experienced so far. 389 00:21:46,280 --> 00:21:48,000 It's a really tough call tonight. 390 00:21:49,520 --> 00:21:53,600 The best tamales on the pass are... 391 00:22:03,720 --> 00:22:05,760 MELISSA LEONG: It's a really tough call tonight. 392 00:22:06,840 --> 00:22:10,120 The best tamales on the pass are... 393 00:22:14,000 --> 00:22:15,040 ..the chicken tamales. 394 00:22:15,240 --> 00:22:18,720 (CHEERING, APPLAUSE) 395 00:22:21,160 --> 00:22:23,520 I can't believe it. (LAUGHS) 396 00:22:25,000 --> 00:22:27,640 The tamal, that filling, what a knockout. 397 00:22:27,840 --> 00:22:30,240 Those accompaniments, you should bottle and sell 398 00:22:30,440 --> 00:22:35,080 because it took it from fantastic to mind-blowingly amazing. 399 00:22:35,280 --> 00:22:39,560 Just blew me away and I feel so grateful to have eaten your food. 400 00:22:39,760 --> 00:22:43,120 (TEARFULLY) I dedicate that plate to my... to my parents. 401 00:22:43,320 --> 00:22:47,560 They teach me how to do everything on that plate. 402 00:22:47,760 --> 00:22:51,760 So that's for them. Oh, my God. 403 00:22:53,600 --> 00:22:55,400 (CHEERING, APPLAUSE) Thank you! 404 00:22:55,600 --> 00:22:57,400 Thank you so much. 405 00:22:57,600 --> 00:22:59,480 Thank you. Thank you. 406 00:23:05,520 --> 00:23:08,480 Head chef Michael, how do you feel about this? 407 00:23:08,680 --> 00:23:11,600 It's amazing when people talk about food like that 408 00:23:11,800 --> 00:23:13,280 because it's coming from their heart, 409 00:23:13,480 --> 00:23:16,640 and I think the best cooking in the world comes from your heart. 410 00:23:19,160 --> 00:23:21,480 Well, Melissa, it's up to you. 411 00:23:21,680 --> 00:23:25,200 Which plate didn't live up to your expectations? 412 00:23:25,400 --> 00:23:27,120 After tasting your tamales, 413 00:23:27,320 --> 00:23:30,840 the dish that didn't quite live up to my expectations is... 414 00:23:34,600 --> 00:23:36,440 ..the pork annatto tamales. 415 00:23:36,640 --> 00:23:37,960 Who made this? That's me. 416 00:23:38,160 --> 00:23:39,280 Oh, Juan. 417 00:23:39,480 --> 00:23:41,800 The tamal was really lovely. 418 00:23:42,000 --> 00:23:43,240 If anything I would have loved 419 00:23:43,440 --> 00:23:45,360 to just see a little bit more of that filling in there, 420 00:23:45,560 --> 00:23:46,640 just a tiny little bit more, 421 00:23:46,840 --> 00:23:47,920 because it was so good. 422 00:23:48,120 --> 00:23:49,360 Oh, thank you. 423 00:23:49,560 --> 00:23:52,560 We don't get to eat food like this very often here in Australia. 424 00:23:52,760 --> 00:23:54,960 This was a privilege, so thank you. 425 00:23:55,160 --> 00:23:57,680 That's fine. Thank you. (APPLAUSE) 426 00:23:59,640 --> 00:24:02,040 Juan, that does mean you are going home. 427 00:24:02,240 --> 00:24:04,600 Maria, we'll see you again tomorrow night. 428 00:24:04,800 --> 00:24:07,720 Alejandra, you know I'm going to say it! 429 00:24:07,920 --> 00:24:10,920 Dance your way up to here and collect your trophy! 430 00:24:11,120 --> 00:24:13,320 (SQUEALS) (CHEERING, APPLAUSE) 431 00:24:13,520 --> 00:24:15,160 Congrats. 432 00:24:15,360 --> 00:24:17,080 Everyone... Come in. 433 00:24:17,280 --> 00:24:19,120 Come and taste some tamales. 434 00:24:19,320 --> 00:24:22,040 (HUBBUB, LAUGHTER) 435 00:24:22,240 --> 00:24:24,640 I can just tell how well that chicken was shredded. 436 00:24:24,840 --> 00:24:26,760 This is like textbook perfect. 437 00:24:26,960 --> 00:24:29,040 Congratulations. 438 00:24:31,680 --> 00:24:33,200 MAEVE O'MEARA: Next time on The Chefs' Line... 439 00:24:33,400 --> 00:24:34,520 Mm. Yum. 440 00:24:34,720 --> 00:24:36,600 ..it's two against one... 441 00:24:36,800 --> 00:24:38,240 Oh, my God. He is too slow. 442 00:24:38,440 --> 00:24:40,200 ..for the best Mexican pork. 443 00:24:40,400 --> 00:24:42,280 Smell this. 444 00:24:42,480 --> 00:24:43,920 But who will win Mexican Week - 445 00:24:44,120 --> 00:24:45,960 head chef Michael, 446 00:24:46,160 --> 00:24:49,360 or home cooks Alejandra or Maria? 447 00:24:49,560 --> 00:24:51,800 BOTH: ♪ Canta y no llores... ♪ 448 00:24:52,000 --> 00:24:53,680 (SINGS IN SPANISH)