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1 00:00:01,440 00:00:05,120 MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy. MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy.
2 00:00:05,320 00:00:07,720 This is known as the chefs' line. This is known as the chefs' line.
3 00:00:07,920 00:00:11,760 It escalates in authority, starting from the apprentice chef, It escalates in authority, starting from the apprentice chef,
4 00:00:11,960 00:00:13,560 right up to the head chef. right up to the head chef.
5 00:00:13,760 00:00:16,600 And now, in a David versus Goliath battle, And now, in a David versus Goliath battle,
6 00:00:16,800 00:00:19,680 passionate home cooks from all walks of life passionate home cooks from all walks of life
7 00:00:19,880 00:00:21,640 will take on the chefs' line. will take on the chefs' line.
8 00:00:23,560 00:00:26,240 Each week will feature a different cuisine. Each week will feature a different cuisine.
9 00:00:27,720 00:00:30,960 This week it's Vietnamese This week it's Vietnamese
10 00:00:31,160 00:00:34,280 and these four home cooks are ready to battle the chefs' line and these four home cooks are ready to battle the chefs' line
11 00:00:34,480 00:00:37,240 from Vietnamese restaurant Dandelion. from Vietnamese restaurant Dandelion.
12 00:00:37,440 00:00:39,600 There's no way I can out-cook a chef from Dandelion. There's no way I can out-cook a chef from Dandelion.
13 00:00:39,800 00:00:41,440 That's crazy! (LAUGHS) That's crazy! (LAUGHS)
14 00:00:41,640 00:00:44,120 Order in, please. One banh xeo, three green prawn. Order in, please. One banh xeo, three green prawn.
15 00:00:44,320 00:00:46,640 The cooks with the best plates on the pass The cooks with the best plates on the pass
16 00:00:46,840 00:00:48,800 will go through to the next round. will go through to the next round.
17 00:00:49,000 00:00:53,160 But the home cook whose dish doesn't deliver will be sent home. But the home cook whose dish doesn't deliver will be sent home.
18 00:00:55,640 00:00:58,640 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
19 00:00:58,840 00:01:01,600 renowned chef Mark Olive renowned chef Mark Olive
20 00:01:01,800 00:01:04,120 and food writer Melissa Leong. and food writer Melissa Leong.
21 00:01:05,000 00:01:06,520 Let's cook! Good luck. Let's cook! Good luck.
22 00:01:06,720 00:01:08,640 Which home cook has what it takes Which home cook has what it takes
23 00:01:08,840 00:01:11,560 to make it to the end of The Chefs' Line? to make it to the end of The Chefs' Line?
24 00:01:21,600 00:01:24,680 Vietnamese Week begins with four home cooks Vietnamese Week begins with four home cooks
25 00:01:24,880 00:01:26,720 ready to put their skills to the test. ready to put their skills to the test.
26 00:01:26,920 00:01:29,480 And this is my Vietnamese banquet. And this is my Vietnamese banquet.
27 00:01:29,680 00:01:34,080 Kicking off with 25-year-old Filipino fashion stylist, Iyan. Kicking off with 25-year-old Filipino fashion stylist, Iyan.
28 00:01:34,280 00:01:35,680 Delicious. Delicious.
29 00:01:35,880 00:01:38,440 Expect really tasty food and a little bit of, you know, Expect really tasty food and a little bit of, you know,
30 00:01:38,640 00:01:41,400 love and spice from all sorts of places. love and spice from all sorts of places.
31 00:01:42,240 00:01:44,760 Are you excited? Are you excited? Are you excited? Are you excited?
32 00:01:44,960 00:01:46,000 (CHILDREN YELL) (CHILDREN YELL)
33 00:01:46,200 00:01:49,720 Mother of three, Emmylou, will embrace her heritage... Mother of three, Emmylou, will embrace her heritage...
34 00:01:49,920 00:01:52,760 My mum is Vietnamese, my dad is from Zimbabwe. My mum is Vietnamese, my dad is from Zimbabwe.
35 00:01:52,960 00:01:55,640 ..taking flavours to inventive new levels. ..taking flavours to inventive new levels.
36 00:01:55,840 00:01:58,080 I do always challenge traditional ways, I do always challenge traditional ways,
37 00:01:58,280 00:02:00,680 so... super excited about that. so... super excited about that.
38 00:02:00,880 00:02:03,560 My grandma and my aunt are the connection that I have My grandma and my aunt are the connection that I have
39 00:02:03,760 00:02:05,040 with Vietnamese cooking. with Vietnamese cooking.
40 00:02:05,240 00:02:09,560 22-year-old Cecile will put her family food knowledge to the test. 22-year-old Cecile will put her family food knowledge to the test.
41 00:02:09,760 00:02:12,680 I am so nervous. Oh, my God. I am so nervous. Oh, my God.
42 00:02:12,880 00:02:15,760 And finally, fresh produce wholesaler, Thanh... And finally, fresh produce wholesaler, Thanh...
43 00:02:15,960 00:02:18,280 I have learned all my recipes from my mum and dad. I have learned all my recipes from my mum and dad.
44 00:02:18,480 00:02:21,360 My mum's fish sauce recipe is quite spicy. My mum's fish sauce recipe is quite spicy.
45 00:02:21,560 00:02:25,440 ..is ready to turn those family recipes into a winning dish. ..is ready to turn those family recipes into a winning dish.
46 00:02:25,640 00:02:28,280 So there is a bit of competition, I think. (LAUGHS) So there is a bit of competition, I think. (LAUGHS)
47 00:02:34,320 00:02:36,880 Welcome to The Chefs' Line. Welcome to The Chefs' Line.
48 00:02:37,080 00:02:39,200 This week, you will be cooking a cuisine This week, you will be cooking a cuisine
49 00:02:39,400 00:02:42,640 that is very close to my heart. that is very close to my heart.
50 00:02:42,840 00:02:44,240 It's Vietnamese cooking. It's Vietnamese cooking.
51 00:02:44,440 00:02:46,880 Home cooks, are we ready? Home cooks, are we ready?
52 00:02:47,080 00:02:48,800 COOKS: Yes! COOKS: Yes!
53 00:02:49,000 00:02:50,480 That's what I want to hear. Fantastic. That's what I want to hear. Fantastic.
54 00:02:50,680 00:02:53,040 Iyan, down the back. Have you got your game on? Iyan, down the back. Have you got your game on?
55 00:02:53,240 00:02:54,520 Absolutely. Absolutely.
56 00:02:54,720 00:02:56,200 (LAUGHTER) (LAUGHTER)
57 00:02:56,400 00:02:59,120 Emmylou, how about you? Definitely ready to go. Emmylou, how about you? Definitely ready to go.
58 00:02:59,320 00:03:04,040 Cecile? Oh, I giggle too much. (GIGGLES) Cecile? Oh, I giggle too much. (GIGGLES)
59 00:03:04,240 00:03:08,040 I love that food makes you so happy that you giggle all the time. I love that food makes you so happy that you giggle all the time.
60 00:03:08,240 00:03:10,160 What a cute little package. And, Thanh? What a cute little package. And, Thanh?
61 00:03:10,360 00:03:12,240 I'm... I'm ready. I'm ready, yeah. Fantastic. I'm... I'm ready. I'm ready, yeah. Fantastic.
62 00:03:13,880 00:03:16,880 It's time to show us your Vietnamese cuisine. It's time to show us your Vietnamese cuisine.
63 00:03:17,080 00:03:20,280 Your home cooking is about to face the chefs' line Your home cooking is about to face the chefs' line
64 00:03:20,480 00:03:24,240 from the most awarded Vietnamese restaurant in Australia. from the most awarded Vietnamese restaurant in Australia.
65 00:03:24,440 00:03:26,320 That is Dandelion. That is Dandelion.
66 00:03:26,520 00:03:27,600 Oh! Oh!
67 00:03:27,800 00:03:30,280 Melbourne restaurant Dandelion, Melbourne restaurant Dandelion,
68 00:03:30,480 00:03:33,320 famous for being one of the most vibrant and diverse famous for being one of the most vibrant and diverse
69 00:03:33,520 00:03:35,080 Vietnamese restaurants in the country, Vietnamese restaurants in the country,
70 00:03:35,280 00:03:39,360 has picked up six Chef's Hats in six years. has picked up six Chef's Hats in six years.
71 00:03:39,560 00:03:41,480 One banh xeo, three green prawn. One banh xeo, three green prawn.
72 00:03:42,520 00:03:44,240 Leading the charge of his chefs' line Leading the charge of his chefs' line
73 00:03:44,440 00:03:47,440 is owner and executive chef, Geoff Lindsay. is owner and executive chef, Geoff Lindsay.
74 00:03:47,640 00:03:50,640 At Dandelion, we cook a contemporary version of Vietnamese food At Dandelion, we cook a contemporary version of Vietnamese food
75 00:03:50,840 00:03:54,720 inspired by Australian produce and by the cooks that I work with. inspired by Australian produce and by the cooks that I work with.
76 00:03:54,920 00:03:57,160 Vietnamese food has a great combination Vietnamese food has a great combination
77 00:03:57,360 00:03:58,640 of the raw and the cooked, of the raw and the cooked,
78 00:03:58,840 00:04:01,040 the hot and the cold, the sweet and the sour. the hot and the cold, the sweet and the sour.
79 00:04:01,240 00:04:03,640 Oh! And there we have it, time to plate. Oh! And there we have it, time to plate.
80 00:04:03,840 00:04:05,120 The happiest time of the day. The happiest time of the day.
81 00:04:05,320 00:04:07,160 I come up with some pretty wacky ideas. I come up with some pretty wacky ideas.
82 00:04:07,360 00:04:09,600 Sometimes they say to me, "No, no, boss. You can't do that." Sometimes they say to me, "No, no, boss. You can't do that."
83 00:04:09,800 00:04:11,600 But we try to push the borders a little bit. But we try to push the borders a little bit.
84 00:04:11,800 00:04:13,080 And pushing the boundaries And pushing the boundaries
85 00:04:13,280 00:04:16,600 could be the key for Dandelion to create a winning dish. could be the key for Dandelion to create a winning dish.
86 00:04:16,800 00:04:18,800 Yum! Full moon chilli mud crab. Yum! Full moon chilli mud crab.
87 00:04:19,000 00:04:21,040 Thank you, Geoff Lindsay. My pleasure. Thank you, Geoff Lindsay. My pleasure.
88 00:04:25,480 00:04:26,800 Welcome, Dandelion. Welcome, Dandelion.
89 00:04:27,000 00:04:28,960 Can you please introduce your chefs' line? Can you please introduce your chefs' line?
90 00:04:29,160 00:04:31,440 This is Vincent, he's our apprentice chef. This is Vincent, he's our apprentice chef.
91 00:04:31,640 00:04:33,720 This is Tim Tam, our station chef. This is Tim Tam, our station chef.
92 00:04:33,920 00:04:35,640 My second in command, Ennis, My second in command, Ennis,
93 00:04:35,840 00:04:38,800 and I'm Geoff Lindsay, the owner and executive chef at Dandelion. and I'm Geoff Lindsay, the owner and executive chef at Dandelion.
94 00:04:39,000 00:04:40,960 What do you think, guys? What do you think, guys?
95 00:04:41,160 00:04:42,480 Can you beat 'em? Can you beat 'em?
96 00:04:42,680 00:04:44,080 Yes! Yeah, we'll give it a go! Yes! Yeah, we'll give it a go!
97 00:04:44,280 00:04:45,560 Let's do it! Let's do it!
98 00:04:45,760 00:04:47,600 (LAUGHTER) (LAUGHTER)
99 00:04:47,800 00:04:50,000 So, first to cook this week So, first to cook this week
100 00:04:50,200 00:04:52,280 is going to be apprentice chef Vincent. is going to be apprentice chef Vincent.
101 00:04:52,480 00:04:54,080 Vincent, please step up. Vincent, please step up.
102 00:04:55,600 00:04:56,880 Vincent, how are you feeling? Vincent, how are you feeling?
103 00:04:57,080 00:05:00,320 A bit challenging, but I will try my best. A bit challenging, but I will try my best.
104 00:05:00,520 00:05:03,440 With just three months at Dandelion behind him, With just three months at Dandelion behind him,
105 00:05:03,640 00:05:07,440 apprentice Vincent will need to dig deep to win this battle. apprentice Vincent will need to dig deep to win this battle.
106 00:05:07,640 00:05:11,080 His task is to cook his best Vietnamese wrap or roll His task is to cook his best Vietnamese wrap or roll
107 00:05:11,280 00:05:12,600 from the restaurant's menu. from the restaurant's menu.
108 00:05:12,800 00:05:15,240 Wraps and rolls Vietnamese style Wraps and rolls Vietnamese style
109 00:05:15,440 00:05:17,680 are vegetables, herbs, noodles and meat are vegetables, herbs, noodles and meat
110 00:05:17,880 00:05:20,200 wrapped in rice paper or lettuce. wrapped in rice paper or lettuce.
111 00:05:20,400 00:05:24,520 And tonight the home cooks will need to create their own version. And tonight the home cooks will need to create their own version.
112 00:05:24,720 00:05:27,560 Picking the best plate will be one of us. Picking the best plate will be one of us.
113 00:05:27,760 00:05:31,960 And to make it fair, that judge will be blind tasting. And to make it fair, that judge will be blind tasting.
114 00:05:32,160 00:05:33,520 That judge will be... That judge will be...
115 00:05:33,720 00:05:35,000 ..Melissa! ..Melissa!
116 00:05:35,200 00:05:36,080 Excellent. Excellent.
117 00:05:36,280 00:05:39,480 I'm very, very much looking forward to seeing what you come up with. I'm very, very much looking forward to seeing what you come up with.
118 00:05:39,680 00:05:42,520 Melissa will taste and judge everyone's dishes Melissa will taste and judge everyone's dishes
119 00:05:42,720 00:05:44,720 without knowing who cooked what. without knowing who cooked what.
120 00:05:44,920 00:05:48,720 You have one hour to get your plate on the pass. You have one hour to get your plate on the pass.
121 00:05:48,920 00:05:50,960 Let's cook! Good luck! Let's cook! Good luck!
122 00:05:51,160 00:05:53,120 One of these four home cooks One of these four home cooks
123 00:05:53,320 00:05:56,120 will end up cooking against executive chef Geoff. will end up cooking against executive chef Geoff.
124 00:05:56,320 00:05:59,280 But to get there, they'll need to create a better dish But to get there, they'll need to create a better dish
125 00:05:59,480 00:06:01,600 than apprentice chef Vincent. than apprentice chef Vincent.
126 00:06:01,800 00:06:03,960 The apprentice from Dandelion better watch out The apprentice from Dandelion better watch out
127 00:06:04,160 00:06:06,280 because I'm going to cook a really delicious meal. because I'm going to cook a really delicious meal.
128 00:06:06,480 00:06:07,960 (LAUGHS) (LAUGHS)
129 00:06:09,600 00:06:12,520 Well, Mark, it's Vietnamese Week. I'm so excited about this battle. Yeah. Well, Mark, it's Vietnamese Week. I'm so excited about this battle. Yeah.
130 00:06:12,720 00:06:14,600 First challenge is wraps and rolls, First challenge is wraps and rolls,
131 00:06:14,800 00:06:17,080 and I eat it every Monday at my mother's house. and I eat it every Monday at my mother's house.
132 00:06:17,280 00:06:19,520 And whether it be fried spring rolls And whether it be fried spring rolls
133 00:06:19,720 00:06:21,600 wrapped in lettuce and lots of herbs, wrapped in lettuce and lots of herbs,
134 00:06:21,800 00:06:24,320 or it could be something wrapped in rice paper with lots of herbs, or it could be something wrapped in rice paper with lots of herbs,
135 00:06:24,520 00:06:27,200 it's really all about the texture and also that dipping sauce - it's really all about the texture and also that dipping sauce -
136 00:06:27,400 00:06:28,960 how well that complements. how well that complements.
137 00:06:29,160 00:06:32,520 Oh, look, totally. And, look, I'd love to meet your mother, actually. Oh, look, totally. And, look, I'd love to meet your mother, actually.
138 00:06:32,720 00:06:34,400 Well, you should come over for dinner one time. Well, you should come over for dinner one time.
139 00:06:34,600 00:06:36,000 I think I'd like to see you do the dishes. I think I'd like to see you do the dishes.
140 00:06:36,200 00:06:38,240 Oh. Thanks, mate. (LAUGHS) Oh. Thanks, mate. (LAUGHS)
141 00:06:39,800 00:06:42,360 Oh, I'm excited but I'm slightly nervous. Oh, I'm excited but I'm slightly nervous.
142 00:06:42,560 00:06:45,720 Um... spring rolls is one of my favourite things to eat and cook. Um... spring rolls is one of my favourite things to eat and cook.
143 00:06:45,920 00:06:48,640 I have made pork, cabbage and carrot spring rolls I have made pork, cabbage and carrot spring rolls
144 00:06:48,840 00:06:50,120 so many times. so many times.
145 00:06:50,320 00:06:51,840 I couldn't even tell you how many. I couldn't even tell you how many.
146 00:06:52,040 00:06:54,840 Garlic, cabbage, carrot, onion, pork mince. Garlic, cabbage, carrot, onion, pork mince.
147 00:06:55,040 00:06:57,280 I like to use kecap manis. I like to use kecap manis.
148 00:06:57,480 00:06:58,800 I like them slightly sweet. I like them slightly sweet.
149 00:06:59,000 00:07:02,160 It does need just a little bit of extra something. That's quite sweet. It does need just a little bit of extra something. That's quite sweet.
150 00:07:02,360 00:07:04,720 I don't think that kecap manis is definitely something I don't think that kecap manis is definitely something
151 00:07:04,920 00:07:06,760 that Vietnamese people would say is traditional that Vietnamese people would say is traditional
152 00:07:06,960 00:07:09,480 but it has become our tradition over time. but it has become our tradition over time.
153 00:07:09,680 00:07:11,760 Want to make sure that it's got Want to make sure that it's got
154 00:07:11,960 00:07:14,000 all the balance of flavours that it needs. all the balance of flavours that it needs.
155 00:07:14,200 00:07:16,960 I'm just boiling a pork belly and I'm just going to slice that up. I'm just boiling a pork belly and I'm just going to slice that up.
156 00:07:17,160 00:07:18,880 Just got some goji beans and ginger in there. Just got some goji beans and ginger in there.
157 00:07:19,080 00:07:20,520 And I've also got some king prawns. And I've also got some king prawns.
158 00:07:20,720 00:07:23,440 Tonight I'm cooking king prawn lettuce wraps, Tonight I'm cooking king prawn lettuce wraps,
159 00:07:23,640 00:07:26,120 and it's inspired from my dad and it's inspired from my dad
160 00:07:26,320 00:07:30,760 and how he likes to have lettuce wraps instead of rice paper rolls. and how he likes to have lettuce wraps instead of rice paper rolls.
161 00:07:30,960 00:07:33,520 So I'm doing a nuoc cham, and I like a spicy version. So I'm doing a nuoc cham, and I like a spicy version.
162 00:07:33,720 00:07:36,400 My parents like to have a spicy dipping sauce. My parents like to have a spicy dipping sauce.
163 00:07:36,600 00:07:39,560 So my secret ingredient is in the nuoc cham sauce, So my secret ingredient is in the nuoc cham sauce,
164 00:07:39,760 00:07:41,240 and it's Australian finger limes. and it's Australian finger limes.
165 00:07:41,440 00:07:44,160 It can be too overwhelming, so I've just got to get the spice right. It can be too overwhelming, so I've just got to get the spice right.
166 00:07:44,360 00:07:47,640 And I think the effervescent burst of the tanginess just goes so well And I think the effervescent burst of the tanginess just goes so well
167 00:07:47,840 00:07:50,600 and adds a new dynamic texture to the dish. and adds a new dynamic texture to the dish.
168 00:07:50,800 00:07:53,000 Fingers crossed. Fingers crossed.
169 00:07:53,200 00:07:58,200 I'm making, um, roast pork and apple, um, rice paper wraps. I'm making, um, roast pork and apple, um, rice paper wraps.
170 00:07:58,400 00:08:00,360 Within an hour, you can't really cook Within an hour, you can't really cook
171 00:08:00,560 00:08:04,640 a beautiful red, crisp, crackling and crunchy pork. a beautiful red, crisp, crackling and crunchy pork.
172 00:08:04,840 00:08:06,680 I'm really worried about my roast pork. I'm really worried about my roast pork.
173 00:08:06,880 00:08:10,320 So I baste it with a soy and sugar mix. So I baste it with a soy and sugar mix.
174 00:08:10,520 00:08:13,280 That's my little cheat for tonight. That's my little cheat for tonight.
175 00:08:13,480 00:08:16,120 And hopefully everything will go well. And hopefully everything will go well.
176 00:08:16,320 00:08:18,080 We'll see how it caramelises. We'll see how it caramelises.
177 00:08:18,280 00:08:21,640 We shall see. (LAUGHS) We shall see. (LAUGHS)
178 00:08:24,440 00:08:25,240 Hey, Iyan! Hey, Iyan!
179 00:08:25,440 00:08:27,840 Hey, Mark. How are you going? Good. How's it all going here? Hey, Mark. How are you going? Good. How's it all going here?
180 00:08:28,040 00:08:29,920 Oh, look, so right now I'm about to prepare my noodles Oh, look, so right now I'm about to prepare my noodles
181 00:08:30,120 00:08:31,920 that are gonna go into my Vietnamese spring rolls. that are gonna go into my Vietnamese spring rolls.
182 00:08:32,160 00:08:34,040 Yeah. So I've got a pork and prawn spring roll. Yeah. So I've got a pork and prawn spring roll.
183 00:08:34,240 00:08:36,120 Right, OK. I love the flavours of san choy bau. Right, OK. I love the flavours of san choy bau.
184 00:08:36,320 00:08:37,960 Beautiful. So I'm trying to incorporate that. Beautiful. So I'm trying to incorporate that.
185 00:08:38,160 00:08:40,600 That's a little twist in the... It is. That's my little twist. That's a little twist in the... It is. That's my little twist.
186 00:08:40,800 00:08:42,640 A little something-something, a little bit fancy. A little something-something, a little bit fancy.
187 00:08:42,840 00:08:44,640 So you're very organised in the kitchen at home? So you're very organised in the kitchen at home?
188 00:08:44,840 00:08:46,120 Yeah, I think so. Yeah, I think so.
189 00:08:46,320 00:08:49,080 I've got my mixture here of my pork and my prawn... I've got my mixture here of my pork and my prawn...
190 00:08:49,280 00:08:50,560 Yeah. ..that I've roughly chopped. Yeah. ..that I've roughly chopped.
191 00:08:50,760 00:08:52,800 So what do you do outside of work with a bit of fun? So what do you do outside of work with a bit of fun?
192 00:08:53,000 00:08:54,840 I work as a drag queen on the side. I work as a drag queen on the side.
193 00:08:55,040 00:08:58,080 (LAUGHS) So lots and lots of dancing. (LAUGHS) So lots and lots of dancing.
194 00:08:58,280 00:09:01,560 What's your drag name? Asia Buffet. How fitting! What's your drag name? Asia Buffet. How fitting!
195 00:09:01,760 00:09:04,840 Asia Buffet, 'cause she always feeds the children. Asia Buffet, 'cause she always feeds the children.
196 00:09:05,040 00:09:06,320 That's what she's doing. That's what she's doing.
197 00:09:06,520 00:09:08,680 But today I'm going to feed Mel, so that's what I'm doing. But today I'm going to feed Mel, so that's what I'm doing.
198 00:09:08,880 00:09:10,800 Well, you'd better get your pumps on and keep going. Well, you'd better get your pumps on and keep going.
199 00:09:11,000 00:09:12,960 I know, I know, that's right. Oh. Thank you! I know, I know, that's right. Oh. Thank you!
200 00:09:13,160 00:09:14,640 Pumps are on and they're racing Pumps are on and they're racing
201 00:09:14,840 00:09:18,160 as all our home cooks try and outdo apprentice Vincent. as all our home cooks try and outdo apprentice Vincent.
202 00:09:18,360 00:09:21,480 Vincent? Just check the temperature on the deep-fryer. Vincent? Just check the temperature on the deep-fryer.
203 00:09:21,680 00:09:22,960 And with added pressure And with added pressure
204 00:09:23,160 00:09:25,920 from executive chef Geoff over his shoulder, from executive chef Geoff over his shoulder,
205 00:09:26,120 00:09:30,160 he needs to impress with a dish from restaurant Dandelion's menu - he needs to impress with a dish from restaurant Dandelion's menu -
206 00:09:30,360 00:09:32,680 crab and prawn lattice spring roll. crab and prawn lattice spring roll.
207 00:09:32,880 00:09:36,600 We're doing a dish that uses a very light lattice-style rice paper. We're doing a dish that uses a very light lattice-style rice paper.
208 00:09:36,800 00:09:39,560 We're going to roll inside a little vegetable mix first, We're going to roll inside a little vegetable mix first,
209 00:09:39,760 00:09:41,080 some minced prawn, some minced prawn,
210 00:09:41,280 00:09:45,040 and then some Antarctic king crab on the inside and then deep-fry it. and then some Antarctic king crab on the inside and then deep-fry it.
211 00:09:45,240 00:09:47,240 That sounds absolutely delicious, Geoff. That sounds absolutely delicious, Geoff.
212 00:09:47,440 00:09:49,240 And do the home cooks worry you at all? And do the home cooks worry you at all?
213 00:09:49,440 00:09:52,160 Uh, they've all got their unique styles about them, Uh, they've all got their unique styles about them,
214 00:09:52,360 00:09:56,160 and it'll be very interesting to see who, uh, prevails at the end. and it'll be very interesting to see who, uh, prevails at the end.
215 00:09:57,200 00:10:00,840 CECILE: It doesn't look right. As long as it's cooked through. CECILE: It doesn't look right. As long as it's cooked through.
216 00:10:01,040 00:10:02,960 Oh, my God. This is so bad. Oh, my God. This is so bad.
217 00:10:04,000 00:10:08,760 Hm, it's not the most familiar of flavour profiles. Hm, it's not the most familiar of flavour profiles.
218 00:10:15,400 00:10:16,680 DAN HONG: 30 minutes, guys. DAN HONG: 30 minutes, guys.
219 00:10:16,880 00:10:20,000 You have 30 minutes till you've got to get your plate on the pass. You have 30 minutes till you've got to get your plate on the pass.
220 00:10:20,200 00:10:22,640 MAEVE O'MEARA: It's all systems go for Vietnamese Week MAEVE O'MEARA: It's all systems go for Vietnamese Week
221 00:10:22,840 00:10:24,840 as four home cooks compete against as four home cooks compete against
222 00:10:25,040 00:10:27,000 restaurant Dandelion's apprentice chef restaurant Dandelion's apprentice chef
223 00:10:27,200 00:10:30,320 to create their best Vietnamese wrap or roll. to create their best Vietnamese wrap or roll.
224 00:10:30,520 00:10:32,040 Vincent's doing really well. Really well. Vincent's doing really well. Really well.
225 00:10:32,240 00:10:34,720 But it's up to blind-tasting judge Melissa But it's up to blind-tasting judge Melissa
226 00:10:34,920 00:10:37,360 who has no idea who's cooking what who has no idea who's cooking what
227 00:10:37,560 00:10:41,160 to decide which dish will be the best plate on the pass. to decide which dish will be the best plate on the pass.
228 00:10:41,360 00:10:42,920 When it comes to Vietnamese wraps and rolls, When it comes to Vietnamese wraps and rolls,
229 00:10:43,120 00:10:44,840 that could potentially be an already wrapped, that could potentially be an already wrapped,
230 00:10:45,040 00:10:48,320 fresh, soft spring roll that has meat inside fresh, soft spring roll that has meat inside
231 00:10:48,520 00:10:50,600 and lots of herbs and vegetables, and lots of herbs and vegetables,
232 00:10:50,800 00:10:54,040 all the way through to a really crunchy deep-fried spring roll all the way through to a really crunchy deep-fried spring roll
233 00:10:54,240 00:10:55,960 and great dipping sauce as well. and great dipping sauce as well.
234 00:10:56,160 00:10:58,960 Either way, textural, fragrant, gorgeous. Either way, textural, fragrant, gorgeous.
235 00:11:02,240 00:11:05,440 It looks pink! No, I'm going to put it back in. It looks pink! No, I'm going to put it back in.
236 00:11:06,800 00:11:09,240 I've cooked roast pork so many times at home I've cooked roast pork so many times at home
237 00:11:09,440 00:11:11,320 and it's always perfect. and it's always perfect.
238 00:11:11,520 00:11:13,840 Oh, I'm really worried about this roast pork. Oh, I'm really worried about this roast pork.
239 00:11:14,040 00:11:15,320 It doesn't look right. It doesn't look right.
240 00:11:15,520 00:11:18,080 Well, I've noticed that it's almost starting to burn on the top. Well, I've noticed that it's almost starting to burn on the top.
241 00:11:18,280 00:11:20,480 Is that... is that 'cause you glazed it with something? Is that... is that 'cause you glazed it with something?
242 00:11:20,680 00:11:24,360 Yeah, I glazed it with soy sauce and sugar. Should I take it out? Yeah, I glazed it with soy sauce and sugar. Should I take it out?
243 00:11:24,560 00:11:28,360 As long as it's cooked through, you know, As long as it's cooked through, you know,
244 00:11:28,560 00:11:31,320 and you've got time to wrap it in the rice paper roll. and you've got time to wrap it in the rice paper roll.
245 00:11:31,520 00:11:33,160 GEOFF: What I could see she was doing wrong GEOFF: What I could see she was doing wrong
246 00:11:33,360 00:11:34,840 was that she had the oven on too high. was that she had the oven on too high.
247 00:11:35,040 00:11:36,400 The crackling on the top was burning The crackling on the top was burning
248 00:11:36,600 00:11:39,240 before the rest of the pork belly itself was being cooked. before the rest of the pork belly itself was being cooked.
249 00:11:39,440 00:11:40,720 I don't know. I don't know.
250 00:11:40,920 00:11:42,880 My instinct was to give advice. My instinct was to give advice.
251 00:11:43,120 00:11:45,440 Just make sure it's not too hot at the top. Yep. Just make sure it's not too hot at the top. Yep.
252 00:11:45,680 00:11:48,000 Don't have it too high up in the oven. Bring it down. OK. Don't have it too high up in the oven. Bring it down. OK.
253 00:11:48,200 00:11:51,600 Oh, my God. This is so bad. (LAUGHS) Oh, my God. This is so bad. (LAUGHS)
254 00:11:51,800 00:11:53,480 Thank you. Thank you.
255 00:11:53,680 00:11:56,520 Despite being a good sport helping Cecile... Despite being a good sport helping Cecile...
256 00:11:56,720 00:11:58,640 15 minutes to go. 15 minutes to go.
257 00:11:58,840 00:12:00,680 ..time is of the essence, ..time is of the essence,
258 00:12:00,880 00:12:04,320 so executive chef Geoff is also keeping a watchful eye so executive chef Geoff is also keeping a watchful eye
259 00:12:04,520 00:12:06,000 over apprentice Vincent. over apprentice Vincent.
260 00:12:06,200 00:12:07,680 Vincent? Yes, Chef? Vincent? Yes, Chef?
261 00:12:07,880 00:12:11,200 Make the nuoc cham and roll the spring rolls and fry them. Make the nuoc cham and roll the spring rolls and fry them.
262 00:12:11,400 00:12:14,320 And he's making a crab and prawn lettuce spring roll And he's making a crab and prawn lettuce spring roll
263 00:12:14,520 00:12:16,760 from restaurant Dandelion's menu. from restaurant Dandelion's menu.
264 00:12:16,960 00:12:19,120 Crab there yet? Oh, all in. Crab there yet? Oh, all in.
265 00:12:19,320 00:12:20,880 All in. Good boy. All in. Good boy.
266 00:12:21,080 00:12:22,720 Looks good? 30 seconds, Chef. Looks good? 30 seconds, Chef.
267 00:12:22,920 00:12:25,440 OK, and then you can cook all the rest, yeah? OK, and then you can cook all the rest, yeah?
268 00:12:25,640 00:12:26,960 DAN HONG: You got 10 minutes, guys. DAN HONG: You got 10 minutes, guys.
269 00:12:27,160 00:12:29,760 10 minutes for you to get your plate on the pass, OK? 10 minutes for you to get your plate on the pass, OK?
270 00:12:29,960 00:12:31,280 Yes, Chef. Yes, Chef.
271 00:12:31,480 00:12:34,640 IYAN: I had my herbs ready, my lettuce was ready, IYAN: I had my herbs ready, my lettuce was ready,
272 00:12:34,840 00:12:37,200 my pork and prawn spring rolls were wrapped. my pork and prawn spring rolls were wrapped.
273 00:12:37,400 00:12:39,520 Oh, why is it not...? Oh, why is it not...?
274 00:12:39,720 00:12:42,600 And my oil hadn't even heated to the right temperature And my oil hadn't even heated to the right temperature
275 00:12:42,800 00:12:44,960 and it was really freaking me out. and it was really freaking me out.
276 00:12:45,160 00:12:48,160 So, I was like, "Turn it right up." So, I was like, "Turn it right up."
277 00:12:48,360 00:12:50,400 Fry, baby, fry! Fry, baby, fry!
278 00:12:52,320 00:12:54,840 I was looking at my pork and I didn't know what it was gonna... I was looking at my pork and I didn't know what it was gonna...
279 00:12:55,040 00:12:56,320 ..what I was gonna do. ..what I was gonna do.
280 00:12:56,520 00:13:00,720 Should I fry it? It's not... crispy. Should I fry it? It's not... crispy.
281 00:13:00,920 00:13:02,200 It's like braised. It's like braised.
282 00:13:02,400 00:13:04,480 You can deep-fry it. I should deep-fry it. You can deep-fry it. I should deep-fry it.
283 00:13:04,680 00:13:06,240 Oh, you can use my one, if you want. Oh, you can use my one, if you want.
284 00:13:06,440 00:13:07,240 OK. Cool. OK. Cool.
285 00:13:07,440 00:13:09,680 And then Vincent's like, "Hey, man, just use my fryer." And then Vincent's like, "Hey, man, just use my fryer."
286 00:13:09,880 00:13:11,360 We're still sharing. GEOFF: Good boy. We're still sharing. GEOFF: Good boy.
287 00:13:11,560 00:13:13,200 OK, so how do I use it? OK, so how do I use it?
288 00:13:13,400 00:13:15,240 Take the lid off. Yeah. Take the lid off. Yeah.
289 00:13:15,440 00:13:17,400 OK. Put it in, yep. OK. Put it in, yep.
290 00:13:17,600 00:13:20,640 Be careful of splashings. It'll spit a little bit, but... Be careful of splashings. It'll spit a little bit, but...
291 00:13:20,840 00:13:23,200 DAN HONG: True spirit of competition, guys. DAN HONG: True spirit of competition, guys.
292 00:13:23,400 00:13:24,720 Cook, cook, cook. Cook, cook, cook.
293 00:13:24,920 00:13:28,240 Three minutes, guys, before your plate needs to be on the pass. Three minutes, guys, before your plate needs to be on the pass.
294 00:13:29,960 00:13:32,040 You know, they're not a fancy spring roll, You know, they're not a fancy spring roll,
295 00:13:32,240 00:13:34,520 they are a home-cooked authentic spring roll. they are a home-cooked authentic spring roll.
296 00:13:34,720 00:13:36,160 They do look good, though. They do look good, though.
297 00:13:37,920 00:13:40,080 So I've done the prawns and pork belly, So I've done the prawns and pork belly,
298 00:13:40,280 00:13:41,560 and I've also made the nuoc cham, and I've also made the nuoc cham,
299 00:13:41,760 00:13:43,960 which is really going to bind all the ingredients together. which is really going to bind all the ingredients together.
300 00:13:44,160 00:13:46,280 I've never done anything so intense before in my life. I've never done anything so intense before in my life.
301 00:13:46,480 00:13:49,320 Oh, I really worry about this roast pork. Oh, I really worry about this roast pork.
302 00:13:50,760 00:13:52,560 Oh, wow! Oh, wow!
303 00:13:52,760 00:13:54,600 Oh, my...! Yes! Yes! Looks great. Looks fantastic. Oh, my...! Yes! Yes! Looks great. Looks fantastic.
304 00:13:54,800 00:13:56,080 Should I take it out? Yum. Should I take it out? Yum.
305 00:13:56,280 00:13:57,560 How? How?! How? How?!
306 00:13:57,760 00:13:59,520 They look magical. They look magical.
307 00:13:59,720 00:14:01,000 Thank you! Thank you!
308 00:14:01,200 00:14:02,640 Whoa! Watch out! Whoa! Watch out!
309 00:14:02,840 00:14:04,920 DAN HONG: Come on! You got to get your plate on the pass! DAN HONG: Come on! You got to get your plate on the pass!
310 00:14:05,120 00:14:06,720 GEOFF: Make sure it's right. GEOFF: Make sure it's right.
311 00:14:06,920 00:14:09,000 VINCENT: The spring roll I put on the plate, VINCENT: The spring roll I put on the plate,
312 00:14:09,200 00:14:13,800 with the fresh herb and pickled carrot with some of the nuoc cham. with the fresh herb and pickled carrot with some of the nuoc cham.
313 00:14:14,000 00:14:15,320 Perfect timing, Vincent. Well done. Perfect timing, Vincent. Well done.
314 00:14:15,520 00:14:18,160 Rock and roll. Get wrap and roll as well. Rock and roll. Get wrap and roll as well.
315 00:14:20,320 00:14:22,920 MARK OLIVE: Come on, Asia, you need to push those pumps to the pass. MARK OLIVE: Come on, Asia, you need to push those pumps to the pass.
316 00:14:23,120 00:14:24,600 You've got a minute. You've got a minute.
317 00:14:24,800 00:14:27,040 (LAUGHS) (LAUGHS)
318 00:14:27,240 00:14:28,680 Oh, it's cooked! Oh, it's cooked!
319 00:14:30,560 00:14:31,840 Oh, hey. Oh, hey.
320 00:14:32,040 00:14:33,960 I could see my goal, right there, done. I could see my goal, right there, done.
321 00:14:34,160 00:14:35,560 I achieved it. Yay! I achieved it. Yay!
322 00:14:35,760 00:14:37,520 MARK OLIVE: Come on, 10 seconds, guys. MARK OLIVE: Come on, 10 seconds, guys.
323 00:14:37,720 00:14:41,560 Eight, seven, six, five... Eight, seven, six, five...
324 00:14:41,760 00:14:43,720 Well done. Well done.
325 00:14:43,920 00:14:45,440 Yes! Yes!
326 00:14:45,640 00:14:48,240 Oh, my God! Yes! Oh, my God! Yes!
327 00:14:48,440 00:14:50,040 Yes! I made it through this cook. Yes! I made it through this cook.
328 00:14:50,240 00:14:51,760 My spring rolls cooked! My spring rolls cooked!
329 00:14:51,960 00:14:53,240 Well done, guys. Well done, guys.
330 00:14:53,440 00:14:54,960 I've done my best job. I've done my best job.
331 00:14:55,160 00:14:57,200 Hopefully the judge will enjoy it. Hopefully the judge will enjoy it.
332 00:14:57,400 00:14:59,200 You did a fantastic job. You did a fantastic job.
333 00:14:59,400 00:15:02,480 I think the roast pork is not quite perfect I think the roast pork is not quite perfect
334 00:15:02,680 00:15:05,440 but it looks amazing, so hopefully it'll be OK. but it looks amazing, so hopefully it'll be OK.
335 00:15:05,640 00:15:08,160 I really don't know whether I'll make it to the next round. I really don't know whether I'll make it to the next round.
336 00:15:08,360 00:15:09,840 My pork belly's... I don't know. My pork belly's... I don't know.
337 00:15:10,040 00:15:11,800 Oh, we'll just have to see. Oh, we'll just have to see.
338 00:15:17,120 00:15:18,760 Good luck. Good luck, guys. Good luck. Good luck, guys.
339 00:15:18,960 00:15:23,040 MAEVE O'MEARA: Four home cooks and restaurant Dandelion's apprentice Vincent MAEVE O'MEARA: Four home cooks and restaurant Dandelion's apprentice Vincent
340 00:15:23,240 00:15:25,640 have just battled to produce their best version have just battled to produce their best version
341 00:15:25,840 00:15:28,120 of a Vietnamese wrap or roll. of a Vietnamese wrap or roll.
342 00:15:28,320 00:15:29,960 Now it's crunch time. Now it's crunch time.
343 00:15:30,160 00:15:34,360 And blind-tasting judge Melissa is ready to try their dishes. And blind-tasting judge Melissa is ready to try their dishes.
344 00:15:35,400 00:15:39,040 Mel, you missed out on one epic battle. Mel, you missed out on one epic battle.
345 00:15:39,240 00:15:41,640 Yeah, I mean, look, this looks absolutely gorgeous. Yeah, I mean, look, this looks absolutely gorgeous.
346 00:15:41,840 00:15:43,960 All of this fresh herbs and vegetables. All of this fresh herbs and vegetables.
347 00:15:44,160 00:15:47,400 It smells awesome! It smells like Vietnam! It smells awesome! It smells like Vietnam!
348 00:15:47,600 00:15:49,800 I want to get stuck in, but, you know, you're the blind judge. I want to get stuck in, but, you know, you're the blind judge.
349 00:15:50,000 00:15:51,880 Very excited to get stuck in. Very excited to get stuck in.
350 00:15:53,160 00:15:56,640 MARK OLIVE: Melissa, pork and king prawn lettuce wraps. MARK OLIVE: Melissa, pork and king prawn lettuce wraps.
351 00:15:56,840 00:16:00,440 I feel healthy looking at this. This looks so pretty. I feel healthy looking at this. This looks so pretty.
352 00:16:00,640 00:16:02,800 Not very traditional, you know? Not very traditional, you know?
353 00:16:03,000 00:16:06,360 It's replacing the rice paper with lettuce. It's replacing the rice paper with lettuce.
354 00:16:12,000 00:16:13,480 Lovely. Lovely.
355 00:16:13,680 00:16:15,080 Fresh, spicy, Fresh, spicy,
356 00:16:15,280 00:16:16,800 and the pork and the prawn, and the pork and the prawn,
357 00:16:17,000 00:16:19,360 beautifully sweet and plump. beautifully sweet and plump.
358 00:16:19,560 00:16:23,240 And I'm getting, I think, some finger limes. And I'm getting, I think, some finger limes.
359 00:16:23,440 00:16:26,080 Definitely. It almost looks like roe. Definitely. It almost looks like roe.
360 00:16:26,280 00:16:27,840 These little pops of citrus, These little pops of citrus,
361 00:16:28,040 00:16:31,640 that kind of season the pork and the prawn. that kind of season the pork and the prawn.
362 00:16:31,840 00:16:33,280 Gorgeous. Gorgeous.
363 00:16:34,360 00:16:37,280 So, Melissa, prawn and pork spring rolls. So, Melissa, prawn and pork spring rolls.
364 00:16:38,800 00:16:41,120 Very good-looking plate of food, that's for sure. Very good-looking plate of food, that's for sure.
365 00:16:41,320 00:16:42,680 Looks very enticing, doesn't it? Yeah. Looks very enticing, doesn't it? Yeah.
366 00:16:42,880 00:16:45,920 Yeah. I plan to dive straight in. Yeah. I plan to dive straight in.
367 00:16:46,120 00:16:47,560 Mmm. Mmm.
368 00:16:49,840 00:16:51,280 (CRUNCH!) (CRUNCH!)
369 00:16:52,320 00:16:53,280 Crunchy. Crunchy.
370 00:16:54,760 00:16:57,600 You know, I could easily eat an entire plate of those. (CHUCKLES) You know, I could easily eat an entire plate of those. (CHUCKLES)
371 00:16:57,800 00:17:02,840 Um, the spring rolls are golden, they're not overly done, Um, the spring rolls are golden, they're not overly done,
372 00:17:03,040 00:17:06,080 but you can see flecky kind of colour in the deep-fry. but you can see flecky kind of colour in the deep-fry.
373 00:17:06,280 00:17:08,120 Could it be undercooked? Could it be undercooked?
374 00:17:08,320 00:17:11,400 You could leave a spring roll of that colour You could leave a spring roll of that colour
375 00:17:11,600 00:17:13,560 in the fryer another minute longer. in the fryer another minute longer.
376 00:17:13,760 00:17:15,520 In terms of crunchiness, In terms of crunchiness,
377 00:17:15,720 00:17:18,320 they're not as crunchy as they could potentially be. they're not as crunchy as they could potentially be.
378 00:17:18,520 00:17:19,600 Mm. Mm.
379 00:17:22,400 00:17:26,520 This is a pork, carrot and cabbage spring roll. This is a pork, carrot and cabbage spring roll.
380 00:17:28,240 00:17:32,160 Look at all of these beautiful, golden, crispy spring rolls. Look at all of these beautiful, golden, crispy spring rolls.
381 00:17:32,360 00:17:34,280 Yum! Yum!
382 00:17:35,240 00:17:36,560 OK. OK.
383 00:17:42,560 00:17:44,000 Mm, wow. Mm, wow.
384 00:17:45,600 00:17:50,800 It's not... the most familiar of flavour profiles, It's not... the most familiar of flavour profiles,
385 00:17:51,000 00:17:53,360 when it comes to Vietnamese cooking. when it comes to Vietnamese cooking.
386 00:17:53,560 00:17:56,720 There's pork, but I'm getting a lot of sweetness. There's pork, but I'm getting a lot of sweetness.
387 00:17:56,920 00:17:59,160 That's from, um, kecap manis. That's from, um, kecap manis.
388 00:17:59,360 00:18:04,360 Mm, that's more of a Chinese accent than a Vietnamese one, kecap manis. Mm, that's more of a Chinese accent than a Vietnamese one, kecap manis.
389 00:18:04,560 00:18:06,720 This is a Vietnamese challenge, This is a Vietnamese challenge,
390 00:18:06,920 00:18:12,560 and I really want to taste spicy, sour, salty, sweet. and I really want to taste spicy, sour, salty, sweet.
391 00:18:12,760 00:18:15,640 So it's a bit sweet? A little on the sweet side. So it's a bit sweet? A little on the sweet side.
392 00:18:18,640 00:18:22,400 This is the pork belly and apple rice paper roll. This is the pork belly and apple rice paper roll.
393 00:18:22,600 00:18:24,320 Ooh! Ooh!
394 00:18:24,520 00:18:26,480 Dig in. Oh! Dig in. Oh!
395 00:18:30,600 00:18:31,880 Is this a hoisin? Is this a hoisin?
396 00:18:32,080 00:18:34,240 It is a peanut sauce mixed with hoisin. It is a peanut sauce mixed with hoisin.
397 00:18:37,720 00:18:41,160 That perilla or shiso is really, really apparent. That perilla or shiso is really, really apparent.
398 00:18:41,360 00:18:44,440 It's a very strong, savoury leaf. It's a very strong, savoury leaf.
399 00:18:44,640 00:18:46,160 It's not a bad flavour, It's not a bad flavour,
400 00:18:46,360 00:18:49,160 but you want it to be balanced with the pork. but you want it to be balanced with the pork.
401 00:18:49,360 00:18:51,200 How do you like the texture of the pork? How do you like the texture of the pork?
402 00:18:51,400 00:18:53,360 It was a bit chewy. It was a bit chewy.
403 00:18:53,560 00:18:56,800 They couldn't cook their pork belly in time in the oven, They couldn't cook their pork belly in time in the oven,
404 00:18:57,000 00:18:59,040 so they had to deep-fry it. so they had to deep-fry it.
405 00:18:59,240 00:19:02,240 Well, there's nothing wrong with deep-frying anything, is there? Well, there's nothing wrong with deep-frying anything, is there?
406 00:19:02,440 00:19:03,880 At least they got the plate on the pass. At least they got the plate on the pass.
407 00:19:04,080 00:19:05,040 Exactly. Exactly.
408 00:19:05,240 00:19:08,040 It's still gorgeous and fresh and points for perilla. It's still gorgeous and fresh and points for perilla.
409 00:19:10,480 00:19:14,520 This is a crab and prawn lattice spring roll. This is a crab and prawn lattice spring roll.
410 00:19:17,360 00:19:20,920 I love rice paper lattice spring rolls I love rice paper lattice spring rolls
411 00:19:21,120 00:19:25,040 because you get this crunchy golden nest, because you get this crunchy golden nest,
412 00:19:25,240 00:19:27,840 trapping all of these gorgeous ingredients inside them. trapping all of these gorgeous ingredients inside them.
413 00:19:28,040 00:19:30,120 Man, this is seriously making my mouth water. Man, this is seriously making my mouth water.
414 00:19:30,320 00:19:32,000 I can't handle it. No, she's teasing. I can't handle it. No, she's teasing.
415 00:19:33,040 00:19:34,240 (CRUNCH!) (CRUNCH!)
416 00:19:38,480 00:19:41,280 Mm! That's just a textural delight, right there. Mm! That's just a textural delight, right there.
417 00:19:41,480 00:19:44,000 The crunchy golden nest The crunchy golden nest
418 00:19:44,200 00:19:46,720 and then you have these sweet prawns and then you have these sweet prawns
419 00:19:46,920 00:19:49,360 and the crab inside, and... and the crab inside, and...
420 00:19:49,560 00:19:50,360 That's right. That's right.
421 00:19:50,560 00:19:52,520 Just that little bit of acidity with the dipping sauce Just that little bit of acidity with the dipping sauce
422 00:19:52,720 00:19:54,000 works really, really well together, works really, really well together,
423 00:19:54,200 00:19:56,160 and that's flavours and textures I'm looking for and that's flavours and textures I'm looking for
424 00:19:56,360 00:19:58,520 when I think of Vietnamese food. when I think of Vietnamese food.
425 00:19:58,720 00:20:01,840 I'm glad it's not me. You've got a tough decision to make. I'm glad it's not me. You've got a tough decision to make.
426 00:20:02,040 00:20:04,320 Lucky me. Good luck. Lucky me. Good luck.
427 00:20:11,440 00:20:13,960 MAEVE O'MEARA: It's been a battle between four home cooks MAEVE O'MEARA: It's been a battle between four home cooks
428 00:20:14,160 00:20:16,640 and the apprentice from restaurant Dandelion. and the apprentice from restaurant Dandelion.
429 00:20:16,840 00:20:21,440 They've just made their best versions of a Vietnamese wrap or roll. They've just made their best versions of a Vietnamese wrap or roll.
430 00:20:21,640 00:20:24,680 Judge Melissa has tasted all five dishes, Judge Melissa has tasted all five dishes,
431 00:20:24,880 00:20:26,600 without knowing who cooked what, without knowing who cooked what,
432 00:20:26,800 00:20:30,920 and now she's set to announce the best plate on the pass. and now she's set to announce the best plate on the pass.
433 00:20:33,120 00:20:34,480 Wow. Vietnamese Week. Wow. Vietnamese Week.
434 00:20:34,680 00:20:36,720 You guys really brought it tonight. You guys really brought it tonight.
435 00:20:36,920 00:20:38,600 I'm so proud! I'm so proud!
436 00:20:38,800 00:20:40,320 (LAUGHTER) (LAUGHTER)
437 00:20:40,520 00:20:44,640 I was so impressed when I saw all the vibrancy, I was so impressed when I saw all the vibrancy,
438 00:20:44,840 00:20:47,760 all the love of Vietnamese cuisine, all the love of Vietnamese cuisine,
439 00:20:47,960 00:20:51,480 and I had a blast tasting each and every single one of them. and I had a blast tasting each and every single one of them.
440 00:20:51,680 00:20:56,080 But when it came to the best plate on the pass, was... But when it came to the best plate on the pass, was...
441 00:21:00,840 00:21:03,080 ..the pork and king prawn lettuce wrap. ..the pork and king prawn lettuce wrap.
442 00:21:05,760 00:21:07,440 That's me. That's me.
443 00:21:07,640 00:21:09,280 Oh, well done! Oh, well done!
444 00:21:12,440 00:21:13,960 Well done. Well done.
445 00:21:15,480 00:21:17,360 How are you feeling? Are you happy with your efforts? How are you feeling? Are you happy with your efforts?
446 00:21:17,560 00:21:19,560 Yeah, well, I'm... I'm just really proud Yeah, well, I'm... I'm just really proud
447 00:21:19,760 00:21:22,680 to do a dish that my parents love. to do a dish that my parents love.
448 00:21:22,880 00:21:25,480 It's a good dish and for you guys to acknowledge it It's a good dish and for you guys to acknowledge it
449 00:21:25,680 00:21:26,960 is more than enough for me. is more than enough for me.
450 00:21:27,160 00:21:28,880 Hon, it's better than good, it's great. Hon, it's better than good, it's great.
451 00:21:29,080 00:21:32,560 What you produced had freshness, the acidity, the spice, What you produced had freshness, the acidity, the spice,
452 00:21:32,760 00:21:34,880 but it all came together for me, but it all came together for me,
453 00:21:35,080 00:21:38,440 with that nuoc cham, the finger limes, with that nuoc cham, the finger limes,
454 00:21:38,640 00:21:40,840 the pops of citrus through it. the pops of citrus through it.
455 00:21:41,040 00:21:42,760 Wonderful. Thank you. Wonderful. Thank you.
456 00:21:44,520 00:21:47,960 Apprentice Vincent, how do you think you went? Apprentice Vincent, how do you think you went?
457 00:21:48,160 00:21:51,720 Very stressful but at the end, everyone done a really good job. Very stressful but at the end, everyone done a really good job.
458 00:21:51,920 00:21:54,480 That makes all Vietnamese people proud. That makes all Vietnamese people proud.
459 00:21:54,680 00:21:55,840 Yes! Yes!
460 00:21:56,040 00:21:58,200 GEOFF: I was very proud of Vincent's end product. GEOFF: I was very proud of Vincent's end product.
461 00:21:58,400 00:22:00,840 The fact that he's only cooked that dish from start to finish The fact that he's only cooked that dish from start to finish
462 00:22:01,040 00:22:02,320 for a very short period of time, for a very short period of time,
463 00:22:02,520 00:22:03,800 we were very, very proud of him. we were very, very proud of him.
464 00:22:04,000 00:22:08,400 So, the plate that didn't live up to my expectations was... So, the plate that didn't live up to my expectations was...
465 00:22:16,480 00:22:19,200 ..the pork, carrot and cabbage spring rolls. ..the pork, carrot and cabbage spring rolls.
466 00:22:20,280 00:22:22,440 Oh! Was that you, Emmylou? Oh! Was that you, Emmylou?
467 00:22:22,640 00:22:24,960 Yeah, that was me. I'm sorry. Yeah, that was me. I'm sorry.
468 00:22:25,160 00:22:28,400 But it didn't speak with as much of a Vietnamese accent But it didn't speak with as much of a Vietnamese accent
469 00:22:28,600 00:22:30,320 as some of the other dishes. as some of the other dishes.
470 00:22:30,520 00:22:31,800 I'm fine with it. I'm fine with it.
471 00:22:32,000 00:22:33,720 I was worried that it might be too simple. I was worried that it might be too simple.
472 00:22:33,920 00:22:36,920 And it is a very home-style meal, and I kind of kept it like that. And it is a very home-style meal, and I kind of kept it like that.
473 00:22:37,120 00:22:37,920 Absolutely. Absolutely.
474 00:22:38,120 00:22:40,720 Um, so, you know, and I still do the best spring rolls out of my family. Um, so, you know, and I still do the best spring rolls out of my family.
475 00:22:40,920 00:22:43,120 (LAUGHTER) That's the main thing! (LAUGHTER) That's the main thing!
476 00:22:43,320 00:22:46,960 My kids will definitely always love my food. (CHUCKLES) My kids will definitely always love my food. (CHUCKLES)
477 00:22:47,160 00:22:49,320 Apprentice Vincent, do you think you learnt a lot Apprentice Vincent, do you think you learnt a lot
478 00:22:49,520 00:22:51,000 up there watching these home cooks? up there watching these home cooks?
479 00:22:51,200 00:22:52,960 I do. I do learn a lot. I do. I do learn a lot.
480 00:22:53,160 00:22:55,800 Don't mention though, Vincent has only been working at Dandelion Don't mention though, Vincent has only been working at Dandelion
481 00:22:56,000 00:22:57,280 for three months. for three months.
482 00:22:57,480 00:22:58,920 I know! I know!
483 00:23:00,400 00:23:02,600 Well done. Well done. Well done. Well done.
484 00:23:06,840 00:23:08,840 Emmylou, that means you're going home. Emmylou, that means you're going home.
485 00:23:09,040 00:23:10,160 Yep. Yep.
486 00:23:10,360 00:23:12,080 But congratulations to you, Thanh. But congratulations to you, Thanh.
487 00:23:12,280 00:23:14,200 You managed to beat restaurant Dandelion. You managed to beat restaurant Dandelion.
488 00:23:14,400 00:23:16,160 So you get this trophy! So you get this trophy!
489 00:23:16,360 00:23:17,840 Yay! Well done. Yay! Well done.
490 00:23:22,040 00:23:25,720 It's so great to be another step along The Chefs' Line, It's so great to be another step along The Chefs' Line,
491 00:23:25,920 00:23:28,080 and I'm going to give it my best shot tomorrow night. and I'm going to give it my best shot tomorrow night.
492 00:23:29,120 00:23:31,000 Well done, Thanh. Well done, buddy. Thank you. Well done, Thanh. Well done, buddy. Thank you.
493 00:23:31,200 00:23:33,680 Fantastic. Good for you. Good for you. Fantastic. Good for you. Good for you.
494 00:23:33,880 00:23:35,240 Next time... Next time...
495 00:23:35,440 00:23:37,280 Oh, no, it's frozen! Oh, no, it's frozen!
496 00:23:37,480 00:23:39,560 Tears on the inside. Tears on the inside. Tears on the inside. Tears on the inside.
497 00:23:39,760 00:23:42,080 Calm down. Are you alright there? Calm down. Are you alright there?
498 00:23:42,280 00:23:44,560 Oh! Oh, my God! Oh! Oh, my God!
499 00:23:44,760 00:23:46,600 Oh, my God. Oh, my God.
500 00:23:46,800 00:23:48,960 This is a creme caramel battle and it's all about this. This is a creme caramel battle and it's all about this.
501 00:23:49,160 00:23:50,960 Oh, it's got a nice wobble. Oh, it's got a nice wobble.
502 00:23:51,160 00:23:53,200 Mm-hm. But the middle is undercooked. Mm-hm. But the middle is undercooked.
503 00:23:54,600 00:23:57,360 And later in the week, I'll show you the chefs' line And later in the week, I'll show you the chefs' line
504 00:23:57,560 00:24:00,600 from restaurant Dandelion in their natural environment. from restaurant Dandelion in their natural environment.
505 00:24:00,800 00:24:03,240 I'm the happiest person sitting here. Thank you. I'm the happiest person sitting here. Thank you.