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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. |