1 00:00:01,040 --> 00:00:03,520 MAEVE O'MEARA: It's Vietnamese week on the Chef's Line. 2 00:00:03,720 --> 00:00:05,960 And tonight... It's sweet-sour. 3 00:00:06,160 --> 00:00:09,200 ..we're creating coconut desserts. 4 00:00:09,400 --> 00:00:11,400 Wow! This is heaven! 5 00:00:11,600 --> 00:00:13,560 Desiccated, jellied or creamed, 6 00:00:13,760 --> 00:00:16,920 coconut desserts come in many delicious forms, 7 00:00:17,120 --> 00:00:20,600 and will add a luxurious flavour to any dessert. 8 00:00:20,800 --> 00:00:22,400 I think I've got all the flavours there. 9 00:00:22,600 --> 00:00:25,280 All week, some of Australia's best home cooks 10 00:00:25,480 --> 00:00:27,320 will be putting their culinary skills to the test 11 00:00:27,520 --> 00:00:30,880 against top Vietnamese restaurant, Annam. 12 00:00:31,080 --> 00:00:33,000 The delicateness, that's my translation here. 13 00:00:33,200 --> 00:00:35,840 And tonight, our home cooks are going against 14 00:00:36,040 --> 00:00:37,520 the third stop in their chefs' line - 15 00:00:37,720 --> 00:00:39,080 sous chef, Judy. 16 00:00:39,280 --> 00:00:40,600 Just chill out, babes. Just chill out. 17 00:00:40,800 --> 00:00:42,080 As the week progresses... 18 00:00:42,280 --> 00:00:43,560 Team Home Cook! Whoo! 19 00:00:43,760 --> 00:00:46,120 ..the competition will escalate in difficulty 20 00:00:46,320 --> 00:00:49,800 from the apprentice all the way... Oi! 21 00:00:50,000 --> 00:00:51,480 How does that sound? 22 00:00:51,680 --> 00:00:53,560 ..to the head chef. 23 00:00:53,760 --> 00:00:57,520 But whose coconut dessert will win them the chance 24 00:00:57,720 --> 00:01:00,760 to reach the end of The Chefs' Line? 25 00:01:06,880 --> 00:01:10,560 Welcome back to my favourite week in The Chefs' Line kitchen - 26 00:01:10,760 --> 00:01:12,120 Vietnamese! 27 00:01:12,320 --> 00:01:13,840 We're halfway through the chefs' line 28 00:01:14,040 --> 00:01:15,560 of Melbourne restaurant Annam, 29 00:01:15,760 --> 00:01:19,840 and, tonight, it's all about coconut desserts! 30 00:01:20,040 --> 00:01:21,360 Yeah! Whoo! 31 00:01:23,760 --> 00:01:27,680 Head chef Jerry, restaurant Annam, welcome back. 32 00:01:27,880 --> 00:01:29,440 Thanks for having us back again. 33 00:01:29,640 --> 00:01:32,240 The score's tied at the moment. How good's the standard been? 34 00:01:32,440 --> 00:01:35,680 It's been fantastic. These two guys are great home cooks. 35 00:01:35,880 --> 00:01:39,840 The rice noodle with pork, black fungus, and prawn. 36 00:01:40,040 --> 00:01:43,840 Tam, you beat the restaurant. Come and get your trophy, darl. 37 00:01:46,240 --> 00:01:49,040 So, who's next to face our home cooks? 38 00:01:49,240 --> 00:01:51,320 Ah, my sous chef Judy's up next. 39 00:01:51,520 --> 00:01:54,600 So, Judy, you worried about facing these home cooks? 40 00:01:54,800 --> 00:01:56,520 No, I got this here. 41 00:01:56,720 --> 00:01:58,360 Oh, yeah, nice. 42 00:01:58,560 --> 00:02:01,160 Chef Judy, it's time to step up to the bench. 43 00:02:02,200 --> 00:02:04,200 Chefs' line, please take your seats. 44 00:02:05,800 --> 00:02:08,080 Home cooks, tonight will decide 45 00:02:08,280 --> 00:02:12,640 which one of you will take on head chef Jerry in the final. 46 00:02:12,840 --> 00:02:16,920 To judge Judy and our home cooks will be Dan. 47 00:02:17,120 --> 00:02:21,040 He'll be out the back. He'll have no idea who's made what. 48 00:02:21,240 --> 00:02:22,520 Here you go, Dan. 49 00:02:22,720 --> 00:02:24,200 (LAUGHTER) 50 00:02:24,400 --> 00:02:26,160 Well, I do love a good coconut dessert. 51 00:02:26,360 --> 00:02:28,400 Can't wait to see what you guys put up. 52 00:02:29,440 --> 00:02:31,520 Sous chef, Judy, home cooks, 53 00:02:31,720 --> 00:02:34,720 you'll have 90 minutes to give us your best coconut desserts. 54 00:02:34,920 --> 00:02:36,840 Let's cook! Whoo! 55 00:02:38,960 --> 00:02:40,280 MAN: Come on, Judy! 56 00:02:40,480 --> 00:02:41,400 Come on! 57 00:02:41,600 --> 00:02:44,680 Just chill out, babes. I got this. (LAUGHS) 58 00:02:47,920 --> 00:02:50,320 MELISSA LEONG: Mark, we're going nuts for coconuts tonight. 59 00:02:50,520 --> 00:02:52,600 I can't wait to see what they're going to be doing 60 00:02:52,800 --> 00:02:56,640 because there's so many varieties of desserts and so many techniques. 61 00:02:56,840 --> 00:02:58,320 I think that's the wonderful thing 62 00:02:58,520 --> 00:03:00,480 about choosing something like coconut - 63 00:03:00,680 --> 00:03:03,000 it's so quintessential to Vietnamese cuisine, 64 00:03:03,200 --> 00:03:05,200 and it can take any form, any texture. 65 00:03:05,400 --> 00:03:07,960 It can be paired with any other number of flavours. 66 00:03:08,160 --> 00:03:10,960 This is very much about an exercise of creativity. 67 00:03:17,040 --> 00:03:22,800 I'm Kris Tran. I am 44 and I live in Brisbane. 68 00:03:23,000 --> 00:03:25,560 Tonight I'm cooking coconut tapioca. 69 00:03:25,760 --> 00:03:29,400 I'm going to be layering a jelly underneath some tapioca. 70 00:03:29,600 --> 00:03:32,920 On top of that, I've got some grilled pineapple. 71 00:03:33,120 --> 00:03:36,560 I love cooking because I just like to be creative. 72 00:03:36,760 --> 00:03:40,600 I do all sorts of foods, do it whenever I can. 73 00:03:40,800 --> 00:03:43,440 The trickiest part is probably going to be the tapioca. 74 00:03:43,640 --> 00:03:47,240 I want a runny mixture, but still have a nice bounce to it. 75 00:03:47,440 --> 00:03:49,720 I've got to soak that for 20 minutes. 76 00:03:49,920 --> 00:03:52,640 Then I'm going to start on the jelly. 77 00:03:52,840 --> 00:03:57,520 Just mixing the coconut milk with a bit of citrus, so lime juice. 78 00:03:57,720 --> 00:04:01,240 Adding some pandan and gelatine sugar to it. 79 00:04:01,440 --> 00:04:04,960 I don't actually cook much dessert at home - my partner does all that. 80 00:04:05,160 --> 00:04:07,680 I need to make sure I follow the recipe 81 00:04:07,880 --> 00:04:11,320 so that all the elements are going to come together and present well. 82 00:04:16,720 --> 00:04:20,440 Hi, I'm Tam. I'm originally from Vietnam. 83 00:04:21,480 --> 00:04:22,920 I'm making coconut heaven. 84 00:04:23,120 --> 00:04:28,160 It's a combination of coconut balls with passionfruit sauce. 85 00:04:28,360 --> 00:04:32,080 My father taught me everything about cooking. 86 00:04:32,280 --> 00:04:38,160 He's the one who inspire me to cook more and to prepare better meals. 87 00:04:38,360 --> 00:04:40,680 Oh! Wow. 88 00:04:40,880 --> 00:04:44,440 This is what I remember when I was a little girl. 89 00:04:44,640 --> 00:04:47,440 My father made the coconut balls for me. 90 00:04:47,640 --> 00:04:50,240 The first thing I started is to make the coconut balls 91 00:04:50,440 --> 00:04:53,040 because they need to be popped in the oven. 92 00:04:53,240 --> 00:04:57,040 I'm whisking the eggwhite with, um, sugar. 93 00:04:57,240 --> 00:05:01,680 You just need eggwhite, sugar, and desiccated coconut, and that's all. 94 00:05:01,880 --> 00:05:06,520 Basic ingredients but the flavour is going to be beautiful. 95 00:05:06,720 --> 00:05:10,160 When you make the ball, it's just like, use your hand, and just, 96 00:05:10,360 --> 00:05:13,320 just like a kid, doesn't have to be perfect round. 97 00:05:13,520 --> 00:05:15,600 So this is definitely a family recipe, then? 98 00:05:15,800 --> 00:05:17,080 Yes, definitely. Wonderful. 99 00:05:17,280 --> 00:05:19,480 I will put passionfruit sauce in there. 100 00:05:19,680 --> 00:05:20,640 Ah! 101 00:05:20,840 --> 00:05:24,040 Because passionfruit sauce goes very well with coconut. 102 00:05:24,240 --> 00:05:26,360 The ultimate taste of the tropics. And more. 103 00:05:26,560 --> 00:05:29,240 I'm going to make caramel. Oh, gorgeous. 104 00:05:29,440 --> 00:05:32,320 And it's going to be a caramel cage... 105 00:05:32,520 --> 00:05:33,880 You're... ..on top of it. 106 00:05:34,080 --> 00:05:35,720 Wow. That sounds very fancy. 107 00:05:35,920 --> 00:05:38,840 And there will be flowers running down from the cage. 108 00:05:39,040 --> 00:05:42,320 I'm going to make this dish so special and so beautiful 109 00:05:42,520 --> 00:05:44,800 it's going to blow everyone's mind. 110 00:05:45,000 --> 00:05:47,360 I cannot wait to see how this turns out. 111 00:05:47,560 --> 00:05:49,680 Thank you. OK, well, I'll leave you to it. 112 00:05:56,480 --> 00:05:57,760 MAEVE O'MEARA: It's one win each 113 00:05:57,960 --> 00:06:01,560 between our home cooks and top Vietnamese restaurant, Annam. 114 00:06:01,760 --> 00:06:05,360 Now it's up to sous chef Judy to create a coconut dessert 115 00:06:05,560 --> 00:06:07,080 that stands out from the bunch. 116 00:06:07,280 --> 00:06:10,800 I'm going to be making the young coconut jelly dish. 117 00:06:11,000 --> 00:06:12,880 So it's like a assortment of coconut. 118 00:06:13,080 --> 00:06:16,400 So you've got fresh coconut, coconut jelly, coconut sorbet. 119 00:06:16,600 --> 00:06:18,800 And then it's going to have chargrilled corn 120 00:06:19,000 --> 00:06:21,240 with toasted peanuts on top for crunch. 121 00:06:21,440 --> 00:06:22,720 Jerry's been quiet for five minutes 122 00:06:22,920 --> 00:06:24,200 so, I mean, like, that's pretty good. 123 00:06:24,400 --> 00:06:25,680 That's a pretty good start. 124 00:06:25,880 --> 00:06:28,280 JERRY: Judy's only been with us for a short period of time. 125 00:06:28,480 --> 00:06:30,880 But with her strengths, and her experience, 126 00:06:31,080 --> 00:06:32,880 she should be able to do this quite easily. 127 00:06:33,920 --> 00:06:36,560 To make the coconut jelly, I get really fresh, young coconuts, 128 00:06:36,760 --> 00:06:38,240 break them, get the juice out, 129 00:06:38,440 --> 00:06:41,760 and then I'll heat up the coconut juice, sugar syrup, 130 00:06:41,960 --> 00:06:44,280 and then I'll put the gelatin that I've already soaked. 131 00:06:44,480 --> 00:06:46,480 I've only actually only made it once, 132 00:06:46,680 --> 00:06:50,120 but, I mean, all the elements are pretty straightforward. 133 00:06:50,320 --> 00:06:51,760 And then I'll bring it up to a heat, 134 00:06:51,960 --> 00:06:53,800 where you can start to see it splitting. 135 00:06:54,000 --> 00:06:56,720 And then, I strain it through, like, a really fine sieve, 136 00:06:56,920 --> 00:06:59,200 pour it into containers and let them set. 137 00:07:00,840 --> 00:07:03,840 So, you're making sorbet? I'm making the coconut sorbet now. 138 00:07:04,040 --> 00:07:08,560 So, it's got glucose, sugar syrup, coconut cream, and a pinch of salt. 139 00:07:08,800 --> 00:07:12,440 Don't... you don't need to heat that sorbet, you've just got to warm it, yeah? To melt the glucose. 140 00:07:12,640 --> 00:07:14,640 You kind of see it come together, 141 00:07:14,840 --> 00:07:17,240 kind of like a really thick gravy, almost. 142 00:07:17,440 --> 00:07:19,000 And then I will just churn it. 143 00:07:20,040 --> 00:07:22,320 As the blades spin, it will become thicker and thicker 144 00:07:22,520 --> 00:07:25,320 to where you think it's just almost ready, 145 00:07:25,520 --> 00:07:27,640 and then you take it out and then you let it set and freeze. 146 00:07:27,840 --> 00:07:29,680 You OK? You're so quiet. 147 00:07:29,880 --> 00:07:31,400 Just chill out, babes. Just chill out. 148 00:07:31,600 --> 00:07:35,680 Man! I get this every day, yeah? Stop yelling at me. 149 00:07:35,880 --> 00:07:36,840 (LAUGHS) 150 00:07:40,720 --> 00:07:42,840 I'm going to make the tapioca now. 151 00:07:43,040 --> 00:07:47,520 So, it's just coconut milk with equal parts water, 152 00:07:47,720 --> 00:07:49,600 half part of sugar, 153 00:07:49,800 --> 00:07:52,720 and bring that to a simmer to make sure everything's melted, 154 00:07:52,920 --> 00:07:55,560 and then I'm putting in the soaked tapioca. 155 00:07:55,760 --> 00:08:00,440 And then I'll cook it further, heat the tapioca right through. 156 00:08:00,640 --> 00:08:04,520 I'm just laying this tapioca on a tray, so it can quickly cool. 157 00:08:05,800 --> 00:08:09,040 Then, check on the jelly in the fridge. 158 00:08:09,240 --> 00:08:11,040 I'm not happy with it. 159 00:08:11,240 --> 00:08:13,440 I'm not happy with the jelly. I don't think it's right. 160 00:08:13,640 --> 00:08:17,440 There were a little lumps in it, so I've done something wrong. 161 00:08:17,640 --> 00:08:19,120 I'm going to make another jelly 162 00:08:19,320 --> 00:08:21,040 'cause I don't think it's quite right. 163 00:08:21,240 --> 00:08:23,840 So, I mix some gelatin and sugar. 164 00:08:24,040 --> 00:08:25,320 I'm going to have to do it, 165 00:08:25,520 --> 00:08:27,480 'cause I don't want to serve that - it looks pretty bad. 166 00:08:27,680 --> 00:08:28,960 A little bit stressed 167 00:08:29,160 --> 00:08:31,640 because I don't think my other jelly looked right. 168 00:08:31,840 --> 00:08:33,440 It was grainy and had little pieces in it. 169 00:08:33,640 --> 00:08:35,520 You go and have a look. What did you set it with? 170 00:08:35,720 --> 00:08:37,120 I set it with gelatin. 171 00:08:37,320 --> 00:08:38,680 OK, did you strain the gelatin? 172 00:08:38,880 --> 00:08:40,640 No, I used gelatin powder. 173 00:08:40,840 --> 00:08:42,160 You got to melt the gelatin, 174 00:08:42,360 --> 00:08:44,000 and then you got to be able to strain it 175 00:08:44,200 --> 00:08:45,480 to get any gelatin powders out. 176 00:08:45,680 --> 00:08:47,520 That's how you end up with a... a smooth jelly. 177 00:08:47,720 --> 00:08:50,840 And that should be fine enough to take all your bits and pieces out. 178 00:08:51,040 --> 00:08:52,160 Thank you. 179 00:08:52,360 --> 00:08:53,800 I'm glad she gave me some assistance 180 00:08:54,000 --> 00:08:56,160 because I was quite nervous at the time. 181 00:08:56,360 --> 00:08:57,840 You happy now? Yes, I think so. 182 00:08:58,040 --> 00:08:59,320 Awesome. 183 00:08:59,520 --> 00:09:01,080 MELISSA LEONG: I really hope that we see a mixture 184 00:09:01,280 --> 00:09:03,640 of traditional and slightly modern approaches 185 00:09:03,840 --> 00:09:05,800 to this coconut dessert challenge, 186 00:09:06,000 --> 00:09:07,960 because it's a really broad challenge base. 187 00:09:08,160 --> 00:09:12,600 We have three very different people here, so this could be good. 188 00:09:19,760 --> 00:09:22,240 MAEVE O'MEARA: It's Vietnamese week in The Chefs' Line kitchen. 189 00:09:22,440 --> 00:09:25,640 30 minutes. We have 30 minutes to go. 190 00:09:25,840 --> 00:09:29,760 Our two home cooks and sous chef Judy from restaurant Annam, 191 00:09:29,960 --> 00:09:33,680 are heating up the kitchen with their creative coconut desserts. 192 00:09:33,880 --> 00:09:36,640 They all want to impress blind-tasting judge Dan, 193 00:09:36,840 --> 00:09:39,840 who knows a great deal about coconut in desserts. 194 00:09:40,040 --> 00:09:41,800 DAN HONG: I'm looking for something really creative, 195 00:09:42,000 --> 00:09:44,840 a dessert that really elevates that flavour of coconut. 196 00:09:45,040 --> 00:09:48,400 Growing up in a Vietnamese family, I've eaten a lot of coconut dessert. 197 00:09:48,600 --> 00:09:51,200 So there's so many different textures, flavours and ways 198 00:09:51,400 --> 00:09:52,680 you can use coconut. 199 00:09:52,880 --> 00:09:55,080 And I can't wait to see what gets put up. 200 00:10:01,880 --> 00:10:04,120 TAM: Tonight I'm making coconut heaven. 201 00:10:04,320 --> 00:10:06,240 When the coconut balls turn brown, 202 00:10:06,440 --> 00:10:08,600 then I just take them out, let them rest. 203 00:10:08,800 --> 00:10:10,080 Why is resting? 204 00:10:10,280 --> 00:10:13,320 I'm just making the whipped cream frosting. 205 00:10:13,520 --> 00:10:16,520 I just put a little bit of icing sugar in there, 206 00:10:16,720 --> 00:10:18,760 just to have a hint of sweetness. 207 00:10:18,960 --> 00:10:22,240 The dish also has passionfruit sauce. 208 00:10:22,440 --> 00:10:24,600 Passionfruit sauce is very simple. 209 00:10:24,800 --> 00:10:27,040 I strain them, just to get the juice, 210 00:10:27,240 --> 00:10:31,960 cook it in a saucepan with star anise and sugar to make the syrup. 211 00:10:32,160 --> 00:10:36,840 When Dan taste this, he will feel like, "Wow! This is heaven!" 212 00:10:37,040 --> 00:10:38,440 When it comes to dessert, 213 00:10:38,640 --> 00:10:42,200 especially coconut dessert, I'm very confident. 214 00:10:46,080 --> 00:10:47,400 How's your jelly? 215 00:10:47,600 --> 00:10:49,520 Look, I mean, it's looking pretty good. I don't know. 216 00:10:49,720 --> 00:10:51,440 Can I have a look? Have a look. 217 00:10:51,640 --> 00:10:53,160 Like, I think it's pretty good. 218 00:10:53,360 --> 00:10:56,160 So, tonight, I'm going to be making an assortment of coconut. 219 00:10:56,360 --> 00:11:00,600 So you get fresh coconut, coconut jelly and coconut sorbet. 220 00:11:00,800 --> 00:11:02,360 Jelly's down, sorbet's down. 221 00:11:02,560 --> 00:11:04,480 And then I started to get a little bit concerned. 222 00:11:04,680 --> 00:11:07,360 The sorbet was still a little bit like cold cream. 223 00:11:07,560 --> 00:11:09,800 It's literally... Can you put it in the blast chiller? 224 00:11:12,160 --> 00:11:13,440 Kept checking, kept checking. 225 00:11:13,640 --> 00:11:16,120 And then we're like, "Maybe we'll put in the blast chiller for a bit, 226 00:11:16,320 --> 00:11:17,600 "chill it out." 227 00:11:17,800 --> 00:11:20,600 The dangers of that is you can get, like, ice crystals that form 228 00:11:20,800 --> 00:11:22,760 and then that changes the consistency. 229 00:11:22,960 --> 00:11:24,760 Is something going on with the sorbet? 230 00:11:24,960 --> 00:11:27,040 Yes, Judy and I have just had a talk 231 00:11:27,240 --> 00:11:29,080 and we might put it in the blast chiller real quickly 232 00:11:29,280 --> 00:11:31,040 just to really get it real cold again. 233 00:11:31,240 --> 00:11:32,920 Yeah. And then we'll finish churning it. 234 00:11:33,120 --> 00:11:35,680 What are the other flavours that are going on in your dish, 235 00:11:35,880 --> 00:11:37,160 in Annam's dish? 236 00:11:37,360 --> 00:11:38,760 Well, we've got some grilled corn. 237 00:11:38,960 --> 00:11:43,320 In Vietnam, corn is used more of a dessert than a savoury. 238 00:11:43,520 --> 00:11:46,160 Then we've got some really nice, crunchy, salty 239 00:11:46,360 --> 00:11:47,840 chilli little peanuts. 240 00:11:48,040 --> 00:11:50,320 I'll let you keep an eagle eye view on Judy. 241 00:11:50,520 --> 00:11:52,640 (CHUCKLES) Yes. Let me know how you go. 242 00:11:52,840 --> 00:11:55,440 I kind of just had to run backwards and forwards, 243 00:11:55,640 --> 00:11:58,280 and the consistency of the sorbet, 244 00:11:58,480 --> 00:12:00,720 it's looking pretty good from the blast chiller. 245 00:12:04,120 --> 00:12:06,840 KRIS: Tonight I'm cooking the coconut tapioca 246 00:12:07,040 --> 00:12:08,320 with grilled pineapple. 247 00:12:08,520 --> 00:12:11,880 And I've got a biscuit made from shredded coconut and banana. 248 00:12:12,080 --> 00:12:14,480 I'm just about to make these biscuits. 249 00:12:15,920 --> 00:12:20,400 Three quarters of a cup of shredded coconut and a ripe banana. 250 00:12:22,240 --> 00:12:25,560 Whiz together and just press them into the egg moulds. 251 00:12:25,760 --> 00:12:28,080 And then just flatten them as much as I can, 252 00:12:28,280 --> 00:12:29,880 make them as thin as I can, 253 00:12:30,080 --> 00:12:33,680 and bake them in a 180-degree oven for 20 minutes. 254 00:12:35,720 --> 00:12:37,840 MARK OLIVE: So you're grilling some pineapple here as well? 255 00:12:38,040 --> 00:12:40,760 Yep. So, I was a bit worried that it might be sweet, 256 00:12:40,960 --> 00:12:42,240 but it's nice and tart, 257 00:12:42,440 --> 00:12:45,000 so that's going to even out all the sweetness that's on my dessert. 258 00:12:45,200 --> 00:12:46,120 Yep. 259 00:12:46,320 --> 00:12:49,600 The last ingredient I've got to do is the sauce. 260 00:12:49,800 --> 00:12:53,000 Half a cup of coconut cream, a quarter cup of sugar. 261 00:12:53,200 --> 00:12:57,440 It has a slight salty and sour taste to it. 262 00:12:57,640 --> 00:12:59,040 Oh, I forgot! My chilli. 263 00:12:59,240 --> 00:13:00,520 Your chilli? 264 00:13:00,720 --> 00:13:03,000 I'm just going to add a little tiny bit of chilli. 265 00:13:03,200 --> 00:13:05,440 Ooh. Give it a little bit of heat? Bit of heat, yeah. 266 00:13:05,640 --> 00:13:09,840 Vietnamese like to put salted chilli on fruit. 267 00:13:10,040 --> 00:13:12,640 So, it's... it's a traditional thing. 268 00:13:17,760 --> 00:13:20,480 Yes! This is what I want. 269 00:13:20,680 --> 00:13:23,040 I'm going to coat the coconut balls with cream, 270 00:13:23,240 --> 00:13:25,920 and roll it over the desiccated coconut. 271 00:13:26,120 --> 00:13:30,880 Just like bury them into the desiccated coconut. 272 00:13:31,080 --> 00:13:33,680 And now I'm making the caramel cage. 273 00:13:33,880 --> 00:13:37,440 And it looks very complicated, but, actually, it's quite simple. 274 00:13:37,640 --> 00:13:42,000 You just use plain sugar on a high heat. 275 00:13:42,200 --> 00:13:44,480 So you see the sugar start going brown? 276 00:13:44,680 --> 00:13:48,600 To make a cage, I just use the back of a soup ladle. 277 00:13:48,800 --> 00:13:52,680 Just run through all the caramel, while it's still hot. 278 00:13:52,880 --> 00:13:54,840 This is the perfect one I want. 279 00:13:55,040 --> 00:13:56,960 It's just so fragile. 280 00:13:57,160 --> 00:13:59,000 MELISSA LEONG: Hey, guys, five minutes to go. 281 00:13:59,200 --> 00:14:01,080 You should be plating now. 282 00:14:03,360 --> 00:14:05,120 KRIS: I've just got to get the jellies out. 283 00:14:05,320 --> 00:14:07,320 I've had them setting on an angle, 284 00:14:07,520 --> 00:14:11,720 so that I'll be able to put the coconut tapioca on the side of that. 285 00:14:11,920 --> 00:14:15,680 So, I'm going to put the grilled pineapple to one side, 286 00:14:15,880 --> 00:14:19,440 and then, on top is my coconut and banana biscuit, 287 00:14:19,640 --> 00:14:22,120 and to the side, I've got the hot sauce. 288 00:14:24,120 --> 00:14:29,200 I'm going to make the frosting cream as a base for the coconut ball. 289 00:14:29,400 --> 00:14:33,120 Pour it over with the passionfruit sauce 290 00:14:33,320 --> 00:14:37,600 and then, top up with the caramel cage. 291 00:14:38,760 --> 00:14:43,400 I'm making this dish, hoping that when Dan takes the first bite, 292 00:14:43,600 --> 00:14:45,400 it will send him straight to heaven. 293 00:14:45,600 --> 00:14:47,360 It's coconut heaven. 294 00:14:47,560 --> 00:14:50,680 Let's go, Judy! Take it home. 295 00:14:50,880 --> 00:14:52,520 It's really delicious. 296 00:14:52,720 --> 00:14:55,880 So the young coconut jelly is served with fresh coconut, 297 00:14:56,080 --> 00:14:58,800 and then we put the coconut jelly, 298 00:14:59,000 --> 00:15:02,480 chargrilled corn, and then the coconut sorbet. 299 00:15:02,680 --> 00:15:05,000 Come on, let's get a real ramekin and stick it on the side. 300 00:15:06,120 --> 00:15:07,400 Like, I pushed it to the end 301 00:15:07,600 --> 00:15:09,600 but I just made it, I think, with the skin of my teeth. 302 00:15:14,240 --> 00:15:17,160 MELISSA LEONG: Go, Kris! Well done! 303 00:15:17,360 --> 00:15:19,400 MARK OLIVE: On ya, Kris. 304 00:15:19,600 --> 00:15:21,720 I'm feeling confident with my flavours. 305 00:15:21,920 --> 00:15:25,720 I'm here tonight. I want to go to the end, go up against Jerry. 306 00:15:25,920 --> 00:15:27,800 Oh, done. 307 00:15:30,280 --> 00:15:33,120 MARK OLIVE: Oh, Tam's up too. Beautiful, Tam. Well done. 308 00:15:33,320 --> 00:15:34,920 Thank you. Well done. 309 00:15:40,160 --> 00:15:44,480 I wish Dad could be here with me. He'd be so proud. 310 00:15:44,680 --> 00:15:47,960 JERRY: Come on, Judy! Get it up there! Come on! 311 00:15:48,160 --> 00:15:50,080 Go, Judy! MARK OLIVE: Come on, Judy. 312 00:15:52,680 --> 00:15:54,600 JUDY: I'm not feeling super excited, 313 00:15:54,800 --> 00:15:56,760 'cause I like that was a pretty simple dessert, 314 00:15:56,960 --> 00:15:59,720 but just the elements had to be all perfect. 315 00:15:59,920 --> 00:16:01,800 Hope we beat them! Team Home Cook! 316 00:16:02,000 --> 00:16:03,480 Whoo! 317 00:16:12,480 --> 00:16:16,080 MAEVE O'MEARA: Our home cooks and restaurant Annam's sous chef Judy, 318 00:16:16,280 --> 00:16:19,760 have created three impressive coconut desserts. 319 00:16:19,960 --> 00:16:24,840 But, which one will blind-tasting judge Dan go nuts over? 320 00:16:25,040 --> 00:16:26,400 MARK OLIVE: Three great desserts here. 321 00:16:26,600 --> 00:16:29,920 What do you think? They look incredible. 322 00:16:30,120 --> 00:16:32,080 They all look like restaurant desserts. 323 00:16:32,280 --> 00:16:34,160 Let's try this one right here. 324 00:16:36,400 --> 00:16:38,280 This is young coconut jelly. 325 00:16:40,840 --> 00:16:42,360 It looks very beautiful. 326 00:16:42,560 --> 00:16:44,440 You can see in this halved coconut, 327 00:16:44,640 --> 00:16:49,040 those young coconut cubes, some edible flowers, very pretty. 328 00:16:49,240 --> 00:16:52,480 This beautiful coconut sorbet. It looks great. 329 00:16:52,680 --> 00:16:55,240 Well, I'm just going to dig in. 330 00:16:56,880 --> 00:16:59,160 Ooh, nice smooth texture. 331 00:16:59,360 --> 00:17:01,840 I'm going to try it with some of this beautiful jelly 332 00:17:02,040 --> 00:17:03,480 and this sweet corn. 333 00:17:07,200 --> 00:17:08,200 Mmm. 334 00:17:09,840 --> 00:17:13,080 That sorbet is the perfect texture, temperature, 335 00:17:13,280 --> 00:17:15,440 and just all-round deliciousness. 336 00:17:15,640 --> 00:17:17,200 It is perfect. 337 00:17:24,440 --> 00:17:27,040 I love the sweet corn 'cause it actually reminds me 338 00:17:27,240 --> 00:17:28,880 of an old Vietnamese dessert 339 00:17:29,080 --> 00:17:30,880 that my mum used to make me, called che bap, 340 00:17:31,080 --> 00:17:34,120 which is coconut tapioca with sweetcorn through it. 341 00:17:35,720 --> 00:17:38,280 The jelly's a very good texture. It's really nice. 342 00:17:38,480 --> 00:17:41,240 And then eating that fresh, young coconut adds another texture, 343 00:17:41,440 --> 00:17:42,720 adds a little bit of richness. 344 00:17:42,920 --> 00:17:46,280 So, overall, it's a really nice dessert. 345 00:17:46,480 --> 00:17:47,920 Very strong start. 346 00:17:52,800 --> 00:17:56,160 Dan, this is coconut tapioca with grilled pineapple. 347 00:17:57,960 --> 00:17:59,800 So, Dan, these are the layers. 348 00:18:00,000 --> 00:18:02,640 We've got jelly, tapioca, sauce. 349 00:18:02,840 --> 00:18:04,880 This little thing - what would this be? 350 00:18:05,080 --> 00:18:06,560 It's a coconut biscuit. 351 00:18:06,760 --> 00:18:08,920 Coconut biscuit. Oh! 352 00:18:12,440 --> 00:18:15,400 You should get a hint of banana in that biscuit there. 353 00:18:15,600 --> 00:18:17,240 I do. 354 00:18:18,720 --> 00:18:20,160 Alright, well, I'm going in. 355 00:18:21,880 --> 00:18:23,800 A bit of sauce. 356 00:18:28,480 --> 00:18:29,760 Not a bad texture. 357 00:18:29,960 --> 00:18:33,200 I can tell that they actually cooked the tapioca in the coconut milk. 358 00:18:33,400 --> 00:18:34,520 Mm-hm. 359 00:18:35,560 --> 00:18:37,720 I'm going into the pandan jelly. 360 00:18:42,400 --> 00:18:44,440 Look, it is a little bit grainy but it has a great flavour. 361 00:18:44,640 --> 00:18:46,160 It's almost got an acidity to it. 362 00:18:46,360 --> 00:18:47,160 Oh, OK. 363 00:18:47,360 --> 00:18:49,480 That's really nice. 364 00:18:49,680 --> 00:18:51,560 Presentation - very pretty. 365 00:18:51,760 --> 00:18:54,760 The coconut tapioca has a great flavour and texture. 366 00:18:54,960 --> 00:18:57,600 And the coconut sauce is delicious. Mmm. 367 00:18:57,800 --> 00:19:00,800 Unfortunately, the pandan jelly on the bottom is a little bit grainy, 368 00:19:01,000 --> 00:19:02,440 even though the flavour is there. 369 00:19:07,320 --> 00:19:09,720 MELISSA LEONG: This is coconut heaven. 370 00:19:12,360 --> 00:19:15,640 Oh-ho-ho! It better taste like heaven if you're gonna call it heaven! 371 00:19:15,840 --> 00:19:17,520 (BOTH CHUCKLE) Wow. 372 00:19:17,720 --> 00:19:20,080 So on the bottom here, you have a coconut butter cream. 373 00:19:20,280 --> 00:19:24,000 Then you have a desiccated coconut ball, sugar cage, 374 00:19:24,200 --> 00:19:25,480 passionfruit sauce. 375 00:19:25,680 --> 00:19:29,040 Coconut and passionfruit - very classic combination. 376 00:19:29,240 --> 00:19:32,360 Ooh, nice! 377 00:19:32,560 --> 00:19:36,000 Look at this cream. Wow. Look at the texture of that. 378 00:19:36,200 --> 00:19:37,880 It looks so rich. 379 00:19:38,080 --> 00:19:41,680 Oh, my gosh. I just had the cream and that was heaven. 380 00:19:42,720 --> 00:19:45,520 How's this...? Wow! I've never had a dessert like this. 381 00:19:45,720 --> 00:19:47,480 Here I go. 382 00:19:54,680 --> 00:19:58,880 Wow. That is very, very satisfying. 383 00:19:59,080 --> 00:20:00,640 It's such a simple dessert, 384 00:20:00,840 --> 00:20:03,480 but then you have that compressed coconut ball. 385 00:20:03,680 --> 00:20:05,120 That's got a little bit more sweetness. 386 00:20:05,320 --> 00:20:08,920 And then that passionfruit has that acidity and sweetness. 387 00:20:09,120 --> 00:20:11,960 And then this sugar cage has that almost bitterness. 388 00:20:12,160 --> 00:20:15,120 So it works in perfect harmony. 389 00:20:15,320 --> 00:20:18,880 It's a very simple dessert, but you know what, they nailed it. 390 00:20:20,000 --> 00:20:23,000 Three very accomplished coconut desserts on the pass. 391 00:20:23,200 --> 00:20:26,480 Some really technical and then some really simple, yet refined, 392 00:20:26,680 --> 00:20:28,640 so it's gonna be a really tough choice for me. 393 00:20:33,320 --> 00:20:36,240 MAEVE O'MEARA: It's Vietnamese week in The Chefs' Line kitchen. 394 00:20:36,440 --> 00:20:39,320 Sous chef Judy from restaurant Annam 395 00:20:39,520 --> 00:20:44,480 and our home cooks have created three impressive coconut desserts. 396 00:20:44,680 --> 00:20:47,520 Now it's time for blind-tasting judge Dan 397 00:20:47,720 --> 00:20:51,160 to reveal tonight's best plate on the pass. 398 00:20:52,200 --> 00:20:53,720 MELISSA LEONG: Home cooks, Sous Chef Judy, 399 00:20:53,920 --> 00:20:57,040 you delivered delectable coconut desserts this evening. 400 00:20:57,240 --> 00:20:59,320 They showcased wonderful technique 401 00:20:59,520 --> 00:21:01,920 and showed off the coconut in all of its glory. 402 00:21:02,120 --> 00:21:03,800 Well done. 403 00:21:04,000 --> 00:21:06,320 (APPLAUSE) 404 00:21:06,520 --> 00:21:10,400 OK, Dan, which one of these desserts is our worthy winner? 405 00:21:11,600 --> 00:21:14,360 All three of these plates on the pass 406 00:21:14,560 --> 00:21:18,640 looked like restaurant-quality coconut desserts. 407 00:21:18,840 --> 00:21:20,840 I'm absolutely blown away. 408 00:21:21,040 --> 00:21:22,680 But tonight... 409 00:21:22,880 --> 00:21:28,160 ..the best coconut dessert and best plate on the pass is... 410 00:21:36,800 --> 00:21:40,920 DAN HONG: Tonight, the best coconut dessert 411 00:21:41,120 --> 00:21:43,880 and best plate on the pass is... 412 00:21:48,400 --> 00:21:49,680 ..coconut heaven. 413 00:21:49,880 --> 00:21:51,600 (APPLAUSE) Oh, thank you! 414 00:21:51,800 --> 00:21:53,600 No way! 415 00:21:54,920 --> 00:21:56,360 Again?! Yes. 416 00:21:56,560 --> 00:21:57,960 (MARK CHUCKLES) 417 00:21:58,160 --> 00:22:00,000 I've never had a dessert like this. 418 00:22:00,200 --> 00:22:02,120 It just had that real perfect balance. 419 00:22:02,320 --> 00:22:05,680 And I loved how simple the dessert was, yet it was so refined. 420 00:22:05,880 --> 00:22:07,240 So thank you very much. 421 00:22:07,440 --> 00:22:08,480 Thank you. 422 00:22:08,680 --> 00:22:11,080 And where did this recipe come from? 423 00:22:11,280 --> 00:22:14,720 It's what my father did when I was a little girl. 424 00:22:14,920 --> 00:22:18,760 Because I grew up during the US sanction, food was very limited, 425 00:22:18,960 --> 00:22:20,440 so we didn't have much ingredient. 426 00:22:20,640 --> 00:22:24,000 My father would create the coconut balls 427 00:22:24,200 --> 00:22:27,000 and I just ate them like that and it was like heaven. 428 00:22:27,200 --> 00:22:30,320 (APPLAUSE) 429 00:22:30,520 --> 00:22:31,760 Thank you. 430 00:22:32,800 --> 00:22:36,280 Well, tonight's all up to our blind-judge Dan. 431 00:22:36,480 --> 00:22:38,120 Please tell us which of these plates 432 00:22:38,320 --> 00:22:40,800 didn't quite live up to the same level as the others. 433 00:22:41,000 --> 00:22:44,520 The plate that didn't live up to my expectations is... 434 00:22:48,440 --> 00:22:51,400 ..the coconut tapioca with grilled pineapple. 435 00:22:51,600 --> 00:22:53,640 Who made this? Me. 436 00:22:53,840 --> 00:22:56,480 Kris, it was a beautifully presented dessert. 437 00:22:56,680 --> 00:22:59,000 I loved the coconut tapioca. 438 00:22:59,200 --> 00:23:02,680 It's just that the pandan jelly was a little bit grainy. 439 00:23:02,880 --> 00:23:05,400 I don't think the gelatin was dissolved properly. 440 00:23:06,440 --> 00:23:09,480 For a guy who doesn't usually make desserts, it's a pretty good job. 441 00:23:09,680 --> 00:23:11,120 Thank you. 442 00:23:14,080 --> 00:23:17,240 Sous Chef Judy, this must be yours. Yep. 443 00:23:17,440 --> 00:23:19,200 I loved that sweet corn in there. 444 00:23:19,400 --> 00:23:23,080 It actually reminded me of che bap, which is what I grew up eating. 445 00:23:23,280 --> 00:23:25,760 On any other night, you'd be the winner. 446 00:23:27,520 --> 00:23:30,360 Tam, as our last home cook standing, 447 00:23:30,560 --> 00:23:34,080 you'll be here tomorrow night to go head-to-head with Jerry. 448 00:23:34,280 --> 00:23:35,360 Thank you. 449 00:23:35,560 --> 00:23:37,600 MARK OLIVE: Head Chef Jerry, you worried? 450 00:23:37,800 --> 00:23:39,400 We're both passionate about our food. 451 00:23:39,600 --> 00:23:41,080 We're both passionate about our culture. 452 00:23:41,280 --> 00:23:43,920 And hopefully we can both translate that onto a plate. 453 00:23:44,120 --> 00:23:45,160 Well said. 454 00:23:46,480 --> 00:23:48,400 Well, hard luck, Kris and Judy. 455 00:23:48,600 --> 00:23:50,840 But well done, Tam, you beat the restaurant. 456 00:23:51,040 --> 00:23:52,800 So come and get your second trophy. 457 00:23:54,200 --> 00:23:55,480 Thank you. Congratulations. 458 00:23:55,680 --> 00:23:57,800 Come on in, everybody. Get in here. 459 00:23:59,800 --> 00:24:01,080 DAN HONG: Wow. My dad would be very proud. 460 00:24:01,280 --> 00:24:04,160 Ah, good. MELISSA LEONG: That jelly was gorgeous. 461 00:24:04,360 --> 00:24:07,120 Oh, have the... do have the sauce. The sauce is beautiful. 462 00:24:11,040 --> 00:24:13,080 MAEVE O'MEARA: Next time on The Chefs' Line, 463 00:24:13,280 --> 00:24:16,040 a colossal Vietnamese cook-off. 464 00:24:16,240 --> 00:24:18,400 We're making hot and sour soup. 465 00:24:18,600 --> 00:24:22,280 This is very special and you can't find it anywhere else. 466 00:24:22,480 --> 00:24:24,600 But who will win Vietnamese week - 467 00:24:24,800 --> 00:24:28,080 Head Chef Jerry or home cook Tam? 468 00:24:28,280 --> 00:24:30,920 How are you doing, Jerry? I'm seeing your duck over there. 469 00:24:31,120 --> 00:24:33,680 I kind of think that I undersold myself in this.