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1 | 00:00:01,920 | 00:00:05,600 | 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 | 00:00:05,800 | 00:00:08,440 | This is known as the chefs' line. | This is known as the chefs' line. |
3 | 00:00:08,640 | 00:00:11,880 | It escalates in authority, starting from the apprentice chef | It escalates in authority, starting from the apprentice chef |
4 | 00:00:12,080 | 00:00:14,040 | right up to the head chef. | right up to the head chef. |
5 | 00:00:14,240 | 00:00:16,680 | And now, in a David versus Goliath battle, | And now, in a David versus Goliath battle, |
6 | 00:00:16,880 | 00:00:19,080 | passionate home cooks from all walks of life | passionate home cooks from all walks of life |
7 | 00:00:19,280 | 00:00:21,720 | will take on the chefs' line. | will take on the chefs' line. |
8 | 00:00:23,120 | 00:00:25,800 | Each week will feature a different cuisine. | Each week will feature a different cuisine. |
9 | 00:00:26,000 | 00:00:28,360 | This week it's Vietnamese | This week it's Vietnamese |
10 | 00:00:28,560 | 00:00:30,680 | First to cook was the apprentice chef. | First to cook was the apprentice chef. |
11 | 00:00:30,920 | 00:00:33,840 | Winning last night's challenge definitely gave me a huge confidence boost. | Winning last night's challenge definitely gave me a huge confidence boost. |
12 | 00:00:34,040 | 00:00:35,320 | Congratulations to you, Thanh. | Congratulations to you, Thanh. |
13 | 00:00:35,520 | 00:00:37,400 | You managed to beat restaurant Dandelion. | You managed to beat restaurant Dandelion. |
14 | 00:00:39,880 | 00:00:42,600 | So tonight, our three remaining home cooks | So tonight, our three remaining home cooks |
15 | 00:00:42,800 | 00:00:44,720 | are moving up the ranks of the chefs' line | are moving up the ranks of the chefs' line |
16 | 00:00:44,920 | 00:00:47,920 | to take on the station chef from restaurant Dandelion. | to take on the station chef from restaurant Dandelion. |
17 | 00:00:48,120 | 00:00:50,480 | The cooks with the best plates on the pass | The cooks with the best plates on the pass |
18 | 00:00:50,680 | 00:00:52,600 | will go through to the next round, | will go through to the next round, |
19 | 00:00:52,800 | 00:00:56,840 | 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. |
20 | 00:00:57,040 | 00:00:57,840 | (GASPS) | (GASPS) |
21 | 00:00:58,040 | 00:01:01,040 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
22 | 00:01:01,240 | 00:01:04,000 | renowned chef Mark Olive | renowned chef Mark Olive |
23 | 00:01:04,200 | 00:01:07,200 | and food writer Melissa Leong. | and food writer Melissa Leong. |
24 | 00:01:07,400 | 00:01:09,000 | You'd better get cooking! | You'd better get cooking! |
25 | 00:01:09,200 | 00:01:11,040 | Which home cook has what it takes | Which home cook has what it takes |
26 | 00:01:11,240 | 00:01:14,240 | to make it to the end of The Chefs' Line? | to make it to the end of The Chefs' Line? |
27 | 00:01:23,960 | 00:01:27,320 | It's game on for the next round in Vietnamese Week | It's game on for the next round in Vietnamese Week |
28 | 00:01:27,520 | 00:01:30,600 | for our three remaining home cooks - Thanh... | for our three remaining home cooks - Thanh... |
29 | 00:01:30,800 | 00:01:32,960 | I'm really pedantic about my produce | I'm really pedantic about my produce |
30 | 00:01:33,160 | 00:01:35,760 | so I've got to make sure that it's super fresh | so I've got to make sure that it's super fresh |
31 | 00:01:35,960 | 00:01:37,240 | and the judges enjoy it. | and the judges enjoy it. |
32 | 00:01:37,440 | 00:01:39,240 | ..Cecile... | ..Cecile... |
33 | 00:01:39,440 | 00:01:42,200 | I cook generations-old Vietnamese recipes | I cook generations-old Vietnamese recipes |
34 | 00:01:42,400 | 00:01:44,480 | but I like to put my own flavour on them. | but I like to put my own flavour on them. |
35 | 00:01:44,680 | 00:01:46,800 | ..and Iyan. Delicious! | ..and Iyan. Delicious! |
36 | 00:01:47,040 | 00:01:50,640 | My secret ingredient is a little bit of spice and sass from me personally. | My secret ingredient is a little bit of spice and sass from me personally. |
37 | 00:01:50,840 | 00:01:52,840 | (LAUGHS) Hallaloo! | (LAUGHS) Hallaloo! |
38 | 00:01:53,040 | 00:01:56,840 | All our home cooks will need any secret weapon they've got | All our home cooks will need any secret weapon they've got |
39 | 00:01:57,040 | 00:01:59,920 | to take on the professionals from restaurant Dandelion, | to take on the professionals from restaurant Dandelion, |
40 | 00:02:00,120 | 00:02:02,240 | led by executive chef Geoff. | led by executive chef Geoff. |
41 | 00:02:02,440 | 00:02:04,440 | Order in, please. One banh xeo, three green prawns. | Order in, please. One banh xeo, three green prawns. |
42 | 00:02:04,640 | 00:02:07,560 | At Dandelion, we cook a contemporary version of Vietnamese food. | At Dandelion, we cook a contemporary version of Vietnamese food. |
43 | 00:02:07,760 | 00:02:09,120 | So you've got a hot wok! | So you've got a hot wok! |
44 | 00:02:09,320 | 00:02:10,600 | Whoa! And the crab goes in. | Whoa! And the crab goes in. |
45 | 00:02:10,800 | 00:02:12,760 | I come up with some pretty wacky ideas. | I come up with some pretty wacky ideas. |
46 | 00:02:12,960 | 00:02:14,960 | Sometimes they say to me, "No, boss, you can't do that." | Sometimes they say to me, "No, boss, you can't do that." |
47 | 00:02:15,160 | 00:02:17,640 | Turmeric rice paper. Oh, that's gonna be popular. | Turmeric rice paper. Oh, that's gonna be popular. |
48 | 00:02:17,840 | 00:02:19,360 | We try to push the borders a little bit. | We try to push the borders a little bit. |
49 | 00:02:19,560 | 00:02:21,760 | Yum! Full moon chilli mud crab. | Yum! Full moon chilli mud crab. |
50 | 00:02:21,960 | 00:02:24,400 | Thank you, Geoff Lindsay. My pleasure. | Thank you, Geoff Lindsay. My pleasure. |
51 | 00:02:25,760 | 00:02:27,880 | DAN HONG: Welcome back to The Chefs' Line. | DAN HONG: Welcome back to The Chefs' Line. |
52 | 00:02:28,080 | 00:02:31,600 | This week we are celebrating Vietnamese cuisine. | This week we are celebrating Vietnamese cuisine. |
53 | 00:02:31,800 | 00:02:33,480 | Who's the best home cook here? | Who's the best home cook here? |
54 | 00:02:33,680 | 00:02:35,560 | Someone's got a trophy for it. | Someone's got a trophy for it. |
55 | 00:02:35,760 | 00:02:37,600 | (OTHERS LAUGH) | (OTHERS LAUGH) |
56 | 00:02:37,800 | 00:02:39,440 | I wasn't going to say anything, Iyan. | I wasn't going to say anything, Iyan. |
57 | 00:02:41,040 | 00:02:44,640 | But is that making you hungry to have one trophy of your own tonight? | But is that making you hungry to have one trophy of your own tonight? |
58 | 00:02:44,840 | 00:02:47,080 | Definitely. I'm ready. | Definitely. I'm ready. |
59 | 00:02:49,680 | 00:02:53,480 | Cecile, how much do you want to be the last cook standing | Cecile, how much do you want to be the last cook standing |
60 | 00:02:53,680 | 00:02:56,160 | to take on executive chef Geoff? | to take on executive chef Geoff? |
61 | 00:02:56,360 | 00:02:58,160 | Oh, it would be so awesome! | Oh, it would be so awesome! |
62 | 00:02:58,360 | 00:03:00,200 | (LAUGHS) (OTHERS LAUGH) | (LAUGHS) (OTHERS LAUGH) |
63 | 00:03:01,240 | 00:03:05,080 | Executive chef Geoff, who's next in your chefs' line to cook tonight? | Executive chef Geoff, who's next in your chefs' line to cook tonight? |
64 | 00:03:05,280 | 00:03:07,600 | Next up is station chef Tam - | Next up is station chef Tam - |
65 | 00:03:07,800 | 00:03:09,680 | or, as he's better known, Tim Tam! | or, as he's better known, Tim Tam! |
66 | 00:03:09,880 | 00:03:11,000 | (OTHERS LAUGH) | (OTHERS LAUGH) |
67 | 00:03:11,200 | 00:03:13,440 | So you're perfect with a cup of tea, then? | So you're perfect with a cup of tea, then? |
68 | 00:03:13,640 | 00:03:15,520 | Absolutely. I do do that. | Absolutely. I do do that. |
69 | 00:03:17,040 | 00:03:18,920 | And, Geoff, how do you rate Tam's chances tonight? | And, Geoff, how do you rate Tam's chances tonight? |
70 | 00:03:19,120 | 00:03:21,800 | I think Tam's going to do very well tonight | I think Tam's going to do very well tonight |
71 | 00:03:22,000 | 00:03:24,360 | and Dandelion's going to get one back on last night. | and Dandelion's going to get one back on last night. |
72 | 00:03:25,400 | 00:03:30,480 | Station chef Tam, it's time for you to step up and face our home cooks. | Station chef Tam, it's time for you to step up and face our home cooks. |
73 | 00:03:32,640 | 00:03:34,400 | Station chef Tam's challenge | Station chef Tam's challenge |
74 | 00:03:34,600 | 00:03:38,120 | is to cook a banh flan from restaurant Dandelion's menu. | is to cook a banh flan from restaurant Dandelion's menu. |
75 | 00:03:38,320 | 00:03:40,520 | Banh flan is a Vietnamese dessert | Banh flan is a Vietnamese dessert |
76 | 00:03:40,720 | 00:03:43,720 | that's similar to a traditional French creme caramel. | that's similar to a traditional French creme caramel. |
77 | 00:03:43,920 | 00:03:45,200 | The main difference - | The main difference - |
78 | 00:03:45,400 | 00:03:48,960 | it's made with coconut milk rather than cream or cows' milk, | it's made with coconut milk rather than cream or cows' milk, |
79 | 00:03:49,160 | 00:03:51,920 | and tonight the home cooks will need to create | and tonight the home cooks will need to create |
80 | 00:03:52,120 | 00:03:54,160 | their own version of a banh flan. | their own version of a banh flan. |
81 | 00:03:54,360 | 00:03:57,640 | Now, the best plate on the pass will be decided by one of us, | Now, the best plate on the pass will be decided by one of us, |
82 | 00:03:57,840 | 00:04:01,400 | but to keep things fair, that judge will be blind tasting. | but to keep things fair, that judge will be blind tasting. |
83 | 00:04:01,600 | 00:04:02,920 | That judge will be you, Dan. | That judge will be you, Dan. |
84 | 00:04:03,120 | 00:04:06,400 | Awesome! I might banh flan right out of here. | Awesome! I might banh flan right out of here. |
85 | 00:04:06,600 | 00:04:08,600 | (OTHERS LAUGH) | (OTHERS LAUGH) |
86 | 00:04:08,800 | 00:04:11,240 | Dan will eat and judge everybody's dish | Dan will eat and judge everybody's dish |
87 | 00:04:11,440 | 00:04:13,880 | without knowing who cooked what. | without knowing who cooked what. |
88 | 00:04:14,080 | 00:04:16,680 | You have two hours to get your plates on the pass. | You have two hours to get your plates on the pass. |
89 | 00:04:16,880 | 00:04:18,440 | You'd better get cooking! | You'd better get cooking! |
90 | 00:04:21,080 | 00:04:23,560 | Eventually one of these three home cooks | Eventually one of these three home cooks |
91 | 00:04:23,760 | 00:04:26,440 | will go up against executive chef Geoff. | will go up against executive chef Geoff. |
92 | 00:04:26,640 | 00:04:28,120 | But first, they'll need to create | But first, they'll need to create |
93 | 00:04:28,320 | 00:04:31,040 | a better banh flan than station chef Tam | a better banh flan than station chef Tam |
94 | 00:04:31,240 | 00:04:34,120 | and impress blind-tasting judge Dan. | and impress blind-tasting judge Dan. |
95 | 00:04:34,320 | 00:04:37,200 | I want to see the personality on the plate by the home cooks. | I want to see the personality on the plate by the home cooks. |
96 | 00:04:37,400 | 00:04:40,040 | I don't want to see a traditional Vietnamese creme caramel. | I don't want to see a traditional Vietnamese creme caramel. |
97 | 00:04:40,240 | 00:04:42,840 | I want to see if they add ice-cream or different fruits | I want to see if they add ice-cream or different fruits |
98 | 00:04:43,040 | 00:04:44,520 | or their own twists. | or their own twists. |
99 | 00:04:44,720 | 00:04:47,760 | So, it'll be interesting to see what goes up on the pass. | So, it'll be interesting to see what goes up on the pass. |
100 | 00:04:49,440 | 00:04:52,000 | So, tonight, I'm making a coconut creme caramel | So, tonight, I'm making a coconut creme caramel |
101 | 00:04:52,200 | 00:04:53,720 | with a galangal caramel. | with a galangal caramel. |
102 | 00:04:53,920 | 00:04:56,480 | Galangal is a lot milder than ginger but I... | Galangal is a lot milder than ginger but I... |
103 | 00:04:56,680 | 00:04:58,920 | ..so, I still do want that hint of spice in there, | ..so, I still do want that hint of spice in there, |
104 | 00:04:59,120 | 00:05:00,760 | just not as spicy as ginger. | just not as spicy as ginger. |
105 | 00:05:00,960 | 00:05:03,560 | The base of this recipe is actually my mother's. | The base of this recipe is actually my mother's. |
106 | 00:05:03,760 | 00:05:06,360 | I'm going to cook this in my mum's original dish | I'm going to cook this in my mum's original dish |
107 | 00:05:06,560 | 00:05:08,200 | that she brought over from the Philippines | that she brought over from the Philippines |
108 | 00:05:08,400 | 00:05:09,720 | when we first moved to Australia. | when we first moved to Australia. |
109 | 00:05:09,920 | 00:05:11,920 | There's her name just there. | There's her name just there. |
110 | 00:05:12,120 | 00:05:14,280 | So, you've got a lot riding on this with your mum. | So, you've got a lot riding on this with your mum. |
111 | 00:05:14,480 | 00:05:16,000 | The pressure, her bowl... I know - with Mum. | The pressure, her bowl... I know - with Mum. |
112 | 00:05:16,200 | 00:05:19,160 | And Mum's dish too and everything. Look, best of luck. | And Mum's dish too and everything. Look, best of luck. |
113 | 00:05:19,360 | 00:05:21,000 | Thank you. You get back into it. | Thank you. You get back into it. |
114 | 00:05:21,200 | 00:05:22,600 | Thank you. Thank you, Mark. | Thank you. Thank you, Mark. |
115 | 00:05:22,800 | 00:05:26,440 | I'm making a pandan coconut creme caramel | I'm making a pandan coconut creme caramel |
116 | 00:05:26,640 | 00:05:28,160 | with coconut garnishes tonight. | with coconut garnishes tonight. |
117 | 00:05:28,360 | 00:05:29,880 | Desserts are my Achilles heel. | Desserts are my Achilles heel. |
118 | 00:05:30,080 | 00:05:33,800 | I'm very weak in this area, so I'm hoping to just do the best I can. | I'm very weak in this area, so I'm hoping to just do the best I can. |
119 | 00:05:34,000 | 00:05:35,600 | Hopefully I'll get through to the next round. | Hopefully I'll get through to the next round. |
120 | 00:05:35,800 | 00:05:37,920 | The caramel's going on. It's at, uh... | The caramel's going on. It's at, uh... |
121 | 00:05:38,120 | 00:05:40,720 | Looks like 145 degrees. I've got to get it to 160. | Looks like 145 degrees. I've got to get it to 160. |
122 | 00:05:40,920 | 00:05:42,960 | I think in the perfect creme caramel, | I think in the perfect creme caramel, |
123 | 00:05:43,160 | 00:05:45,720 | you've got to get the caramel right at the start, | you've got to get the caramel right at the start, |
124 | 00:05:45,960 | 00:05:48,680 | so you've got to make sure the temperature's right when you're cooking it. | so you've got to make sure the temperature's right when you're cooking it. |
125 | 00:05:48,880 | 00:05:50,720 | I've blitzed the pandan leaf with the coconut milk | I've blitzed the pandan leaf with the coconut milk |
126 | 00:05:50,920 | 00:05:53,040 | and I whisked some eggs. | and I whisked some eggs. |
127 | 00:05:53,240 | 00:05:56,360 | I've got the sugar and scraped the vanilla beans out. | I've got the sugar and scraped the vanilla beans out. |
128 | 00:05:56,560 | 00:05:58,560 | Now I've just got to put everything together, | Now I've just got to put everything together, |
129 | 00:05:58,760 | 00:06:00,040 | put the caramel in the ramekins | put the caramel in the ramekins |
130 | 00:06:00,240 | 00:06:04,040 | and then let that set for a little bit and put it in the oven. | and then let that set for a little bit and put it in the oven. |
131 | 00:06:07,160 | 00:06:09,760 | I'm making a gelat passionfruit creme caramel. | I'm making a gelat passionfruit creme caramel. |
132 | 00:06:09,960 | 00:06:14,920 | Underneath the custard, I wanted, like, a beautiful red colour | Underneath the custard, I wanted, like, a beautiful red colour |
133 | 00:06:15,120 | 00:06:19,280 | and so I make a caramel that's really dark and rich | and so I make a caramel that's really dark and rich |
134 | 00:06:19,480 | 00:06:23,080 | and somewhat bitter to, like, counteract the sweetness. | and somewhat bitter to, like, counteract the sweetness. |
135 | 00:06:23,280 | 00:06:26,280 | When we're talking about using sugar as... | When we're talking about using sugar as... |
136 | 00:06:26,480 | 00:06:30,080 | ..as the crucial ingredient, transforming that sugar to caramel, | ..as the crucial ingredient, transforming that sugar to caramel, |
137 | 00:06:30,280 | 00:06:32,200 | there is just so much that can go wrong. | there is just so much that can go wrong. |
138 | 00:06:32,400 | 00:06:34,720 | Yeah, there's a heap that can go wrong. | Yeah, there's a heap that can go wrong. |
139 | 00:06:37,520 | 00:06:39,000 | Mmm. It's burnt. | Mmm. It's burnt. |
140 | 00:06:39,200 | 00:06:41,440 | The first caramel I made, I wasn't watching it. | The first caramel I made, I wasn't watching it. |
141 | 00:06:41,640 | 00:06:43,240 | Caramel number one, gone. | Caramel number one, gone. |
142 | 00:06:43,440 | 00:06:46,440 | And so I make another one and... | And so I make another one and... |
143 | 00:06:46,640 | 00:06:48,080 | Caramel number two... | Caramel number two... |
144 | 00:06:49,320 | 00:06:50,120 | ..gone. | ..gone. |
145 | 00:06:50,320 | 00:06:51,760 | It's not too bad. | It's not too bad. |
146 | 00:06:53,240 | 00:06:54,840 | I need more, I need more. | I need more, I need more. |
147 | 00:06:55,040 | 00:06:59,120 | And I make another one and that was just... ugh. | And I make another one and that was just... ugh. |
148 | 00:06:59,320 | 00:07:00,760 | I burnt it again. | I burnt it again. |
149 | 00:07:02,480 | 00:07:04,640 | That one I was going to make the caramel basket out of | That one I was going to make the caramel basket out of |
150 | 00:07:04,840 | 00:07:06,800 | but it became too bitter too quickly | but it became too bitter too quickly |
151 | 00:07:07,000 | 00:07:09,000 | and that one I'm pretty sure is burnt. | and that one I'm pretty sure is burnt. |
152 | 00:07:09,200 | 00:07:11,040 | I will be calmer. OK. | I will be calmer. OK. |
153 | 00:07:11,240 | 00:07:14,960 | Oh, my God. What is life? What am I doing? | Oh, my God. What is life? What am I doing? |
154 | 00:07:15,160 | 00:07:16,920 | What? Where's my therapy? | What? Where's my therapy? |
155 | 00:07:17,120 | 00:07:18,600 | (GASPS) | (GASPS) |
156 | 00:07:18,800 | 00:07:20,720 | I'll give you a hand to make this caramel, yes? | I'll give you a hand to make this caramel, yes? |
157 | 00:07:20,920 | 00:07:22,680 | She was doing exactly the same thing each time | She was doing exactly the same thing each time |
158 | 00:07:22,880 | 00:07:25,240 | and making exactly the same mistake each time | and making exactly the same mistake each time |
159 | 00:07:25,440 | 00:07:28,080 | and I felt she needed a quick lesson on how to make caramel properly. | and I felt she needed a quick lesson on how to make caramel properly. |
160 | 00:07:28,280 | 00:07:29,680 | So, what you need to do... Yeah? | So, what you need to do... Yeah? |
161 | 00:07:29,880 | 00:07:32,680 | We'll start off with two cups of sugar and one cup of water. | We'll start off with two cups of sugar and one cup of water. |
162 | 00:07:32,880 | 00:07:34,800 | Oh, one cup of water! OK. So, put the water in. | Oh, one cup of water! OK. So, put the water in. |
163 | 00:07:35,000 | 00:07:37,720 | It'll slow down the caramelisation process a little bit | It'll slow down the caramelisation process a little bit |
164 | 00:07:37,920 | 00:07:41,160 | to give you the opportunity to have a little bit more time with it, yes? | to give you the opportunity to have a little bit more time with it, yes? |
165 | 00:07:41,360 | 00:07:42,840 | OK. I don't have enough sugar. | OK. I don't have enough sugar. |
166 | 00:07:43,040 | 00:07:46,040 | Good sportsmanship from executive chef Geoff... | Good sportsmanship from executive chef Geoff... |
167 | 00:07:46,240 | 00:07:48,640 | Dusting the side around with a pastry brush | Dusting the side around with a pastry brush |
168 | 00:07:48,840 | 00:07:51,280 | and that will stop it from crystallising on you. | and that will stop it from crystallising on you. |
169 | 00:07:51,480 | 00:07:54,120 | ..could help Cecile plate up a better dish | ..could help Cecile plate up a better dish |
170 | 00:07:54,320 | 00:07:56,560 | than his own station chef, Tam. | than his own station chef, Tam. |
171 | 00:07:56,760 | 00:07:58,040 | Having fun! | Having fun! |
172 | 00:07:58,240 | 00:08:01,320 | And he's preparing Dandelion's version of banh flan - | And he's preparing Dandelion's version of banh flan - |
173 | 00:08:01,520 | 00:08:02,880 | coffee banh flan. | coffee banh flan. |
174 | 00:08:03,080 | 00:08:05,640 | Hello, Tam. How are you? Wonderful! | Hello, Tam. How are you? Wonderful! |
175 | 00:08:05,840 | 00:08:07,960 | I think I get my jam almost there. (SINGS) | I think I get my jam almost there. (SINGS) |
176 | 00:08:08,160 | 00:08:10,480 | You... Was that a little shimmy? Yes, yes, yes. | You... Was that a little shimmy? Yes, yes, yes. |
177 | 00:08:10,680 | 00:08:12,560 | I heard you're a bit of a kitchen dancer. | I heard you're a bit of a kitchen dancer. |
178 | 00:08:12,760 | 00:08:14,720 | Very much. (LAUGHS) | Very much. (LAUGHS) |
179 | 00:08:14,920 | 00:08:19,640 | So, Tam, tell me about Dandelion's version of Vietnamese creme caramel. | So, Tam, tell me about Dandelion's version of Vietnamese creme caramel. |
180 | 00:08:19,840 | 00:08:22,120 | What are we expecting to see today? | What are we expecting to see today? |
181 | 00:08:22,320 | 00:08:24,640 | We're expecting the different consistency, | We're expecting the different consistency, |
182 | 00:08:24,840 | 00:08:27,560 | crunchy of the praline | crunchy of the praline |
183 | 00:08:27,760 | 00:08:30,240 | and the chewy and crunchy at the same time of the honeycomb. | and the chewy and crunchy at the same time of the honeycomb. |
184 | 00:08:30,440 | 00:08:32,240 | Oooh. What flavours are you going for here? | Oooh. What flavours are you going for here? |
185 | 00:08:32,440 | 00:08:35,560 | Are you going for both coffee and caramel, creme caramel? | Are you going for both coffee and caramel, creme caramel? |
186 | 00:08:35,760 | 00:08:37,920 | Coffee, caramel and also the Cointreau. That is... | Coffee, caramel and also the Cointreau. That is... |
187 | 00:08:38,120 | 00:08:39,400 | Oh, a little bit of Cointreau. | Oh, a little bit of Cointreau. |
188 | 00:08:39,600 | 00:08:41,240 | So, a little bit of an orange kind of flavour? | So, a little bit of an orange kind of flavour? |
189 | 00:08:41,440 | 00:08:43,240 | Orange flavour through there. Yeah. Wonderful. | Orange flavour through there. Yeah. Wonderful. |
190 | 00:08:43,440 | 00:08:45,640 | So now we break this now with a bit of coffee... | So now we break this now with a bit of coffee... |
191 | 00:08:45,840 | 00:08:47,240 | Oooh! | Oooh! |
192 | 00:08:47,440 | 00:08:49,320 | Boom! Like a volcano. | Boom! Like a volcano. |
193 | 00:08:49,520 | 00:08:51,600 | Good luck, and we'll see you later. Thank you very much. | Good luck, and we'll see you later. Thank you very much. |
194 | 00:08:51,800 | 00:08:53,120 | See you soon for happy dancing! | See you soon for happy dancing! |
195 | 00:08:53,320 | 00:08:54,680 | Yes! For happy dancing! Whoo! Yay! | Yes! For happy dancing! Whoo! Yay! |
196 | 00:08:54,880 | 00:08:56,160 | You're doing it already! (LAUGHS) | You're doing it already! (LAUGHS) |
197 | 00:08:56,360 | 00:08:59,000 | Tonight's all about bringing their A-game, | Tonight's all about bringing their A-game, |
198 | 00:08:59,200 | 00:09:02,520 | because everyone's dishes will be tasted and judged by Dan, | because everyone's dishes will be tasted and judged by Dan, |
199 | 00:09:02,720 | 00:09:05,640 | who has no idea who's cooking what. | who has no idea who's cooking what. |
200 | 00:09:06,800 | 00:09:09,120 | So, Dan, I think you're going to be really surprised | So, Dan, I think you're going to be really surprised |
201 | 00:09:09,320 | 00:09:10,600 | with some of these creations. | with some of these creations. |
202 | 00:09:10,800 | 00:09:11,600 | Great! | Great! |
203 | 00:09:11,800 | 00:09:13,080 | What are your expectations | What are your expectations |
204 | 00:09:13,280 | 00:09:15,360 | when it comes to what you hope to see on the pass tonight? | when it comes to what you hope to see on the pass tonight? |
205 | 00:09:15,560 | 00:09:20,320 | I want to see a really rich, flavoursome creme caramel. | I want to see a really rich, flavoursome creme caramel. |
206 | 00:09:20,520 | 00:09:22,960 | I want to be able to taste that coconut milk in there | I want to be able to taste that coconut milk in there |
207 | 00:09:23,160 | 00:09:27,680 | and I don't want the creme caramel to be too firm. | and I don't want the creme caramel to be too firm. |
208 | 00:09:27,880 | 00:09:29,600 | And that's one of the secrets, isn't it - | And that's one of the secrets, isn't it - |
209 | 00:09:29,800 | 00:09:32,080 | getting it all blended together and just right | getting it all blended together and just right |
210 | 00:09:32,280 | 00:09:33,840 | so the balance is really good as well. | so the balance is really good as well. |
211 | 00:09:34,040 | 00:09:35,880 | That's right. You want a little bit of a wobble. | That's right. You want a little bit of a wobble. |
212 | 00:09:36,080 | 00:09:38,280 | I'm excited to see what they put up. | I'm excited to see what they put up. |
213 | 00:09:38,480 | 00:09:39,800 | MELISSA LEONG: Five minutes to go! | MELISSA LEONG: Five minutes to go! |
214 | 00:09:40,000 | 00:09:41,520 | Oh, no! It's frozen! | Oh, no! It's frozen! |
215 | 00:09:41,720 | 00:09:43,800 | This is not going very well. | This is not going very well. |
216 | 00:09:44,000 | 00:09:45,920 | But the middle is undercooked. | But the middle is undercooked. |
217 | 00:09:49,800 | 00:09:52,480 | Calmer. I'm doing calmer. Calmer. | Calmer. I'm doing calmer. Calmer. |
218 | 00:09:52,680 | 00:09:55,400 | MAEVE O'MEARA: It's Vietnamese Week, and three home cooks | MAEVE O'MEARA: It's Vietnamese Week, and three home cooks |
219 | 00:09:55,600 | 00:09:59,160 | are taking on station chef Tam from restaurant Dandelion. | are taking on station chef Tam from restaurant Dandelion. |
220 | 00:09:59,360 | 00:10:02,480 | They're all cooking a complex but delicate dessert - | They're all cooking a complex but delicate dessert - |
221 | 00:10:02,680 | 00:10:04,480 | Vietnamese creme caramel... | Vietnamese creme caramel... |
222 | 00:10:04,680 | 00:10:05,960 | Oh, my God. Please. | Oh, my God. Please. |
223 | 00:10:06,160 | 00:10:08,480 | (NERVOUSLY) Uh, uh... Ohh... | (NERVOUSLY) Uh, uh... Ohh... |
224 | 00:10:08,680 | 00:10:10,760 | ..and it's reaching the critical point | ..and it's reaching the critical point |
225 | 00:10:10,960 | 00:10:13,640 | of knowing when their dessert is cooked through. | of knowing when their dessert is cooked through. |
226 | 00:10:13,840 | 00:10:17,400 | TAM: I use the steamer because Vietnam we don't have oven, | TAM: I use the steamer because Vietnam we don't have oven, |
227 | 00:10:17,600 | 00:10:20,480 | so the steamer is the only way we can do it. | so the steamer is the only way we can do it. |
228 | 00:10:21,960 | 00:10:23,200 | Awesome. Yes! | Awesome. Yes! |
229 | 00:10:24,200 | 00:10:26,880 | IYAN: So, I've just opened the oven and checked my creme caramel | IYAN: So, I've just opened the oven and checked my creme caramel |
230 | 00:10:27,080 | 00:10:29,000 | and it's still a little bit soft in the middle, | and it's still a little bit soft in the middle, |
231 | 00:10:29,200 | 00:10:31,560 | so I've turned it up a little bit. | so I've turned it up a little bit. |
232 | 00:10:31,760 | 00:10:34,640 | Tears on the inside. Tears on the inside. | Tears on the inside. Tears on the inside. |
233 | 00:10:35,960 | 00:10:37,880 | (SIGHS) | (SIGHS) |
234 | 00:10:38,080 | 00:10:41,080 | THANH: If my creme caramel doesn't set when I turn it over, | THANH: If my creme caramel doesn't set when I turn it over, |
235 | 00:10:41,280 | 00:10:43,600 | it's just going to go plonk and break apart. | it's just going to go plonk and break apart. |
236 | 00:10:43,800 | 00:10:47,680 | This one's definitely cooked, but that one is probably not cooked. | This one's definitely cooked, but that one is probably not cooked. |
237 | 00:10:47,880 | 00:10:49,640 | I'm going to put it in the freezer for 10 minutes | I'm going to put it in the freezer for 10 minutes |
238 | 00:10:49,840 | 00:10:52,800 | and then the blast chiller, 'cause I want it to have that smooth texture. | and then the blast chiller, 'cause I want it to have that smooth texture. |
239 | 00:10:53,000 | 00:10:55,560 | I'm afraid of that blast chiller. That blast chiller scares me. | I'm afraid of that blast chiller. That blast chiller scares me. |
240 | 00:11:00,160 | 00:11:02,480 | GEOFF: Cecile is a bit shell-shocked at the moment, | GEOFF: Cecile is a bit shell-shocked at the moment, |
241 | 00:11:02,680 | 00:11:04,920 | but hopefully her dish will turn out in the end. | but hopefully her dish will turn out in the end. |
242 | 00:11:05,120 | 00:11:07,400 | It would be great to see her get something up on the pass, | It would be great to see her get something up on the pass, |
243 | 00:11:07,600 | 00:11:08,720 | that's for sure. | that's for sure. |
244 | 00:11:08,920 | 00:11:11,920 | I think they're... (GASPS) Oh, my God! OK, maybe that wasn't good. | I think they're... (GASPS) Oh, my God! OK, maybe that wasn't good. |
245 | 00:11:12,120 | 00:11:15,720 | (LAUGHS) Ohh! | (LAUGHS) Ohh! |
246 | 00:11:15,920 | 00:11:17,920 | This is not going very well. | This is not going very well. |
247 | 00:11:18,120 | 00:11:20,200 | This is all my fault as well. | This is all my fault as well. |
248 | 00:11:21,960 | 00:11:23,240 | Oh! | Oh! |
249 | 00:11:23,440 | 00:11:25,600 | 15 minutes to go! | 15 minutes to go! |
250 | 00:11:25,800 | 00:11:28,800 | Time for coffee, everyone! It's a good time now, isn't it? | Time for coffee, everyone! It's a good time now, isn't it? |
251 | 00:11:29,040 | 00:11:32,960 | MAEVE O'MEARA: Now that everyone has their creme caramel setting in the blast chiller... | MAEVE O'MEARA: Now that everyone has their creme caramel setting in the blast chiller... |
252 | 00:11:33,160 | 00:11:34,960 | Wait until the magic happens at the end. | Wait until the magic happens at the end. |
253 | 00:11:35,160 | 00:11:39,160 | ..their next focus is sugarwork and garnishes. | ..their next focus is sugarwork and garnishes. |
254 | 00:11:39,360 | 00:11:41,440 | I done my honeycomb, I roast my nuts | I done my honeycomb, I roast my nuts |
255 | 00:11:41,640 | 00:11:44,520 | and now I'm gonna jam on to make the sugarwork. | and now I'm gonna jam on to make the sugarwork. |
256 | 00:11:44,720 | 00:11:47,880 | He seems to have gone off script a little bit at this point in time. | He seems to have gone off script a little bit at this point in time. |
257 | 00:11:48,080 | 00:11:51,880 | This has turned into a sugar-pulling twisting and turning masterclass. | This has turned into a sugar-pulling twisting and turning masterclass. |
258 | 00:11:52,080 | 00:11:55,240 | He's got the key dish right but he's flaring a little bit at the moment. | He's got the key dish right but he's flaring a little bit at the moment. |
259 | 00:11:55,440 | 00:11:57,680 | It's not unusual for Tim Tam. | It's not unusual for Tim Tam. |
260 | 00:11:57,880 | 00:11:59,920 | Oh, my God! | Oh, my God! |
261 | 00:12:00,120 | 00:12:02,160 | It's like magic! | It's like magic! |
262 | 00:12:02,360 | 00:12:05,360 | I was living my dreams spinning that sugar. | I was living my dreams spinning that sugar. |
263 | 00:12:05,560 | 00:12:08,680 | It was like creating fairies' wings without the fairy. | It was like creating fairies' wings without the fairy. |
264 | 00:12:08,880 | 00:12:12,000 | Oh, it's pretty! Oh! | Oh, it's pretty! Oh! |
265 | 00:12:13,240 | 00:12:15,640 | Calm down. Are you alright there? | Calm down. Are you alright there? |
266 | 00:12:15,840 | 00:12:20,120 | After receiving help from executive chef Geoff to cook her caramel, | After receiving help from executive chef Geoff to cook her caramel, |
267 | 00:12:20,320 | 00:12:23,920 | Cecile is now struggling to construct her toffee basket. | Cecile is now struggling to construct her toffee basket. |
268 | 00:12:24,120 | 00:12:26,680 | Um, usually I just pop it off, | Um, usually I just pop it off, |
269 | 00:12:26,880 | 00:12:30,600 | but for some reason today, that was not happening. | but for some reason today, that was not happening. |
270 | 00:12:32,800 | 00:12:35,400 | Maybe I'm... I'm just going to do the shards. | Maybe I'm... I'm just going to do the shards. |
271 | 00:12:35,600 | 00:12:39,040 | It's not my day. Caramel hated me. And I hate caramel! | It's not my day. Caramel hated me. And I hate caramel! |
272 | 00:12:39,240 | 00:12:41,320 | It'd just be nice to have one piece. | It'd just be nice to have one piece. |
273 | 00:12:41,520 | 00:12:43,040 | MELISSA LEONG: Five minutes to go! | MELISSA LEONG: Five minutes to go! |
274 | 00:12:43,240 | 00:12:46,320 | Five minutes until we need your plates on the pass. | Five minutes until we need your plates on the pass. |
275 | 00:12:46,560 | 00:12:51,520 | THANH: I wanted to give my banh flan every single second it could in that blast chiller, | THANH: I wanted to give my banh flan every single second it could in that blast chiller, |
276 | 00:12:51,720 | 00:12:53,280 | so when I pulled it out, I knew I only had | so when I pulled it out, I knew I only had |
277 | 00:12:53,480 | 00:12:54,760 | a couple of minutes to spare. | a couple of minutes to spare. |
278 | 00:12:54,960 | 00:12:56,600 | Oh, no, it's frozen! | Oh, no, it's frozen! |
279 | 00:12:57,640 | 00:12:59,600 | GEOFF: Tim Tam, it's time to plate. | GEOFF: Tim Tam, it's time to plate. |
280 | 00:13:02,400 | 00:13:04,040 | Looks great. | Looks great. |
281 | 00:13:09,400 | 00:13:10,360 | Yes! | Yes! |
282 | 00:13:10,560 | 00:13:15,160 | I could not believe that I had a dish to put up on the pass. | I could not believe that I had a dish to put up on the pass. |
283 | 00:13:15,360 | 00:13:18,360 | I have something! (LAUGHS) | I have something! (LAUGHS) |
284 | 00:13:18,560 | 00:13:22,440 | MELISSA LEONG: One minute to go! One minute! | MELISSA LEONG: One minute to go! One minute! |
285 | 00:13:23,840 | 00:13:25,560 | THANH: Oooh! That was close! | THANH: Oooh! That was close! |
286 | 00:13:33,400 | 00:13:36,920 | Don't you think you're showing off a little bit? (LAUGHS) | Don't you think you're showing off a little bit? (LAUGHS) |
287 | 00:13:38,040 | 00:13:40,280 | MARK OLIVE: 15 seconds, guys! | MARK OLIVE: 15 seconds, guys! |
288 | 00:13:40,480 | 00:13:43,080 | Cecile's on the pass. | Cecile's on the pass. |
289 | 00:13:49,360 | 00:13:52,520 | Six! Five! Four! | Six! Five! Four! |
290 | 00:13:52,720 | 00:13:54,560 | Three! | Three! |
291 | 00:13:59,080 | 00:14:00,760 | GEOFF: Well done. Well done! | GEOFF: Well done. Well done! |
292 | 00:14:00,960 | 00:14:03,960 | (APPLAUSE, CHEERING) Fantastic, guys. | (APPLAUSE, CHEERING) Fantastic, guys. |
293 | 00:14:04,160 | 00:14:07,360 | TAM: Dance, dance! You can dance. Come on! | TAM: Dance, dance! You can dance. Come on! |
294 | 00:14:09,640 | 00:14:11,400 | We can dance. | We can dance. |
295 | 00:14:11,600 | 00:14:13,560 | (ALL LAUGH) | (ALL LAUGH) |
296 | 00:14:15,120 | 00:14:17,760 | This is a creme caramel battle and it's all about this. | This is a creme caramel battle and it's all about this. |
297 | 00:14:17,960 | 00:14:19,760 | Oh! It's got a nice wobble. | Oh! It's got a nice wobble. |
298 | 00:14:19,960 | 00:14:22,000 | Mm-hm. But the middle is undercooked. | Mm-hm. But the middle is undercooked. |
299 | 00:14:23,920 | 00:14:27,040 | The best plate on the pass is... | The best plate on the pass is... |
300 | 00:14:37,080 | 00:14:40,600 | MAEVE O'MEARA: Three home cooks and restaurant Dandelion station chef Tam | MAEVE O'MEARA: Three home cooks and restaurant Dandelion station chef Tam |
301 | 00:14:40,800 | 00:14:42,760 | have just battled in the kitchen | have just battled in the kitchen |
302 | 00:14:42,960 | 00:14:47,200 | to produce their best version of a Vietnamese creme caramel, | to produce their best version of a Vietnamese creme caramel, |
303 | 00:14:47,400 | 00:14:50,480 | and now it's time for our blind-tasting judge Dan | and now it's time for our blind-tasting judge Dan |
304 | 00:14:50,680 | 00:14:53,240 | to try all of their creations. | to try all of their creations. |
305 | 00:14:54,520 | 00:14:57,320 | Welcome! (LAUGHS) Hi! | Welcome! (LAUGHS) Hi! |
306 | 00:14:57,520 | 00:14:59,200 | Wow! Wow! | Wow! Wow! |
307 | 00:14:59,440 | 00:15:02,400 | Impressions there? Pretty impressive, huh? Really impressed. | Impressions there? Pretty impressive, huh? Really impressed. |
308 | 00:15:02,600 | 00:15:04,920 | I'm actually just really hungry. I can't wait to taste. | I'm actually just really hungry. I can't wait to taste. |
309 | 00:15:05,120 | 00:15:06,560 | They all look spectacular. | They all look spectacular. |
310 | 00:15:06,760 | 00:15:10,280 | So, Dan, this is a coconut and pandan banh flan. | So, Dan, this is a coconut and pandan banh flan. |
311 | 00:15:10,480 | 00:15:13,000 | Well, I know pandan when I see it. That's... | Well, I know pandan when I see it. That's... |
312 | 00:15:13,200 | 00:15:15,320 | Well, you know pandan when you can smell it. (LAUGHS) | Well, you know pandan when you can smell it. (LAUGHS) |
313 | 00:15:15,520 | 00:15:17,080 | That smell of Asia. Oh, yeah. | That smell of Asia. Oh, yeah. |
314 | 00:15:17,280 | 00:15:20,400 | It looks great. It looks like a tropical-style creme caramel. | It looks great. It looks like a tropical-style creme caramel. |
315 | 00:15:20,600 | 00:15:25,000 | The mango and the coconut and the old coconut chips. | The mango and the coconut and the old coconut chips. |
316 | 00:15:25,200 | 00:15:26,640 | There's a family of coconuts in there. | There's a family of coconuts in there. |
317 | 00:15:26,840 | 00:15:28,120 | (LAUGHS) (LAUGHS) | (LAUGHS) (LAUGHS) |
318 | 00:15:28,320 | 00:15:30,000 | And what's the syrup? | And what's the syrup? |
319 | 00:15:30,200 | 00:15:32,200 | Lime juice. Oh, OK. | Lime juice. Oh, OK. |
320 | 00:15:36,480 | 00:15:40,960 | This pandan creme caramel, I really love these tropical flavours - | This pandan creme caramel, I really love these tropical flavours - |
321 | 00:15:41,160 | 00:15:43,800 | you know, pandan, mango, coconut, kaffir lime. | you know, pandan, mango, coconut, kaffir lime. |
322 | 00:15:44,000 | 00:15:45,440 | They all go well together. | They all go well together. |
323 | 00:15:45,640 | 00:15:49,640 | And the texture of the creme caramel itself is almost perfect | And the texture of the creme caramel itself is almost perfect |
324 | 00:15:49,840 | 00:15:52,080 | but it's a little bit undercooked in the middle. | but it's a little bit undercooked in the middle. |
325 | 00:15:52,280 | 00:15:53,960 | Well, on to the next one. | Well, on to the next one. |
326 | 00:15:54,160 | 00:15:57,880 | This is a passionfruit and coconut creme caramel. | This is a passionfruit and coconut creme caramel. |
327 | 00:16:00,720 | 00:16:03,080 | Well, look, it's an interesting plate of food. | Well, look, it's an interesting plate of food. |
328 | 00:16:03,280 | 00:16:04,720 | I mean, if I was to guess, | I mean, if I was to guess, |
329 | 00:16:04,920 | 00:16:06,680 | this would have to be by one of the home cooks | this would have to be by one of the home cooks |
330 | 00:16:06,880 | 00:16:09,760 | because of this... thing here. | because of this... thing here. |
331 | 00:16:10,000 | 00:16:13,360 | I mean, what is that? It's like caramel, but it's just like a pile of caramel on the side. | I mean, what is that? It's like caramel, but it's just like a pile of caramel on the side. |
332 | 00:16:13,560 | 00:16:15,120 | It's not even garnished on top. | It's not even garnished on top. |
333 | 00:16:15,320 | 00:16:17,360 | There's way too much hard caramel | There's way too much hard caramel |
334 | 00:16:17,560 | 00:16:20,160 | for the amount of creme caramel there. | for the amount of creme caramel there. |
335 | 00:16:20,360 | 00:16:22,360 | Mmm. It looks OK, I mean... | Mmm. It looks OK, I mean... |
336 | 00:16:23,800 | 00:16:25,800 | Oh! It's got a nice wobble. It's got a nice wobble. | Oh! It's got a nice wobble. It's got a nice wobble. |
337 | 00:16:26,000 | 00:16:27,400 | Look, it's promising. | Look, it's promising. |
338 | 00:16:27,600 | 00:16:29,560 | At the end of the day, this is a creme caramel battle | At the end of the day, this is a creme caramel battle |
339 | 00:16:29,760 | 00:16:31,040 | and it's all about this. | and it's all about this. |
340 | 00:16:31,240 | 00:16:32,720 | Mmm. Absolutely. | Mmm. Absolutely. |
341 | 00:16:35,920 | 00:16:38,480 | Oooh. The texture looks great. | Oooh. The texture looks great. |
342 | 00:16:38,680 | 00:16:40,320 | Ooh! This texture looks good. | Ooh! This texture looks good. |
343 | 00:16:44,520 | 00:16:47,080 | The base of this creme caramel is coconut milk | The base of this creme caramel is coconut milk |
344 | 00:16:47,280 | 00:16:51,360 | and then there is a passionfruit syrup over the top. | and then there is a passionfruit syrup over the top. |
345 | 00:16:51,560 | 00:16:53,280 | I think the passionfruit syrup | I think the passionfruit syrup |
346 | 00:16:53,480 | 00:16:55,880 | really overpowers the flavour of the caramel. | really overpowers the flavour of the caramel. |
347 | 00:16:56,080 | 00:17:00,320 | But at the end of the day, they got that texture pretty much spot-on. | But at the end of the day, they got that texture pretty much spot-on. |
348 | 00:17:01,440 | 00:17:03,920 | This is coffee banh flan. | This is coffee banh flan. |
349 | 00:17:04,120 | 00:17:06,320 | Looks like this person had a lot of time on their hands | Looks like this person had a lot of time on their hands |
350 | 00:17:06,520 | 00:17:10,760 | because they did about three different forms of sugarwork. | because they did about three different forms of sugarwork. |
351 | 00:17:10,960 | 00:17:13,480 | And then you have this component in the centre. | And then you have this component in the centre. |
352 | 00:17:15,160 | 00:17:17,240 | Oh! That's coffee! Mm-hm. | Oh! That's coffee! Mm-hm. |
353 | 00:17:17,440 | 00:17:20,040 | Great! It's great. And, you know, this... | Great! It's great. And, you know, this... |
354 | 00:17:20,240 | 00:17:21,800 | Wow. Look at that! Exactly. | Wow. Look at that! Exactly. |
355 | 00:17:22,000 | 00:17:25,000 | That's a nice wobble to it. Actually, that's really impressive. | That's a nice wobble to it. Actually, that's really impressive. |
356 | 00:17:25,200 | 00:17:28,280 | This was a steamed banh flan. | This was a steamed banh flan. |
357 | 00:17:28,480 | 00:17:31,240 | Wow, and that's actually traditionally | Wow, and that's actually traditionally |
358 | 00:17:31,440 | 00:17:33,240 | how the Vietnamese cook their banh flan. | how the Vietnamese cook their banh flan. |
359 | 00:17:33,440 | 00:17:34,720 | I'm going in! | I'm going in! |
360 | 00:17:34,920 | 00:17:36,320 | Go in, Dan. | Go in, Dan. |
361 | 00:17:36,520 | 00:17:39,600 | Oh, wow. Oh! Oh, my goodness! | Oh, wow. Oh! Oh, my goodness! |
362 | 00:17:45,680 | 00:17:47,800 | OK, that's a fairly immediate reaction. | OK, that's a fairly immediate reaction. |
363 | 00:17:48,000 | 00:17:50,440 | I need to know what you're thinking! Yes, that's really... | I need to know what you're thinking! Yes, that's really... |
364 | 00:17:52,080 | 00:17:55,200 | Mmm. I love this coffee on the side. It's great. | Mmm. I love this coffee on the side. It's great. |
365 | 00:17:55,400 | 00:18:00,200 | And this banh flan, the outside of it was perfect. | And this banh flan, the outside of it was perfect. |
366 | 00:18:00,400 | 00:18:02,960 | So smooth. It slid down my throat. | So smooth. It slid down my throat. |
367 | 00:18:03,160 | 00:18:07,000 | It was unbelievable, but the middle is undercooked. | It was unbelievable, but the middle is undercooked. |
368 | 00:18:07,200 | 00:18:08,960 | If only they left it in the steamer | If only they left it in the steamer |
369 | 00:18:09,160 | 00:18:11,440 | possibly another three or four minutes, | possibly another three or four minutes, |
370 | 00:18:11,640 | 00:18:13,480 | it would have been the perfect banh flan. | it would have been the perfect banh flan. |
371 | 00:18:13,680 | 00:18:15,080 | And the final one. | And the final one. |
372 | 00:18:15,280 | 00:18:19,880 | So, Dan, this is a coconut and galangal banh flan. | So, Dan, this is a coconut and galangal banh flan. |
373 | 00:18:20,080 | 00:18:21,920 | Well, it looks very pretty. | Well, it looks very pretty. |
374 | 00:18:22,120 | 00:18:25,840 | You know, it's very simple in presentation, | You know, it's very simple in presentation, |
375 | 00:18:26,040 | 00:18:28,480 | but it looks perfect. | but it looks perfect. |
376 | 00:18:28,680 | 00:18:30,880 | Tuck in, Dan. | Tuck in, Dan. |
377 | 00:18:32,360 | 00:18:33,800 | OK. | OK. |
378 | 00:18:39,640 | 00:18:41,760 | Nice. Nice texture. | Nice. Nice texture. |
379 | 00:18:46,560 | 00:18:48,720 | That's the texture that you want from a banh flan. | That's the texture that you want from a banh flan. |
380 | 00:18:48,920 | 00:18:52,280 | It's not too soft, but it's not too firm. | It's not too soft, but it's not too firm. |
381 | 00:18:52,480 | 00:18:53,800 | It's really creamy. | It's really creamy. |
382 | 00:18:54,000 | 00:18:59,360 | The addition of galangal adds a nice almost spicy back note | The addition of galangal adds a nice almost spicy back note |
383 | 00:18:59,560 | 00:19:00,840 | to the back of your tongue. | to the back of your tongue. |
384 | 00:19:01,040 | 00:19:03,080 | I think it's quite pleasant, you know? | I think it's quite pleasant, you know? |
385 | 00:19:03,280 | 00:19:04,840 | I think it worked. | I think it worked. |
386 | 00:19:05,040 | 00:19:08,440 | This evening, you've just tasted four very different interpretations | This evening, you've just tasted four very different interpretations |
387 | 00:19:08,640 | 00:19:11,320 | of Vietnamese creme caramel or banh flan. | of Vietnamese creme caramel or banh flan. |
388 | 00:19:11,520 | 00:19:13,960 | What's most important when it comes to this dish? | What's most important when it comes to this dish? |
389 | 00:19:14,160 | 00:19:15,520 | Is it the texture or the flavour? | Is it the texture or the flavour? |
390 | 00:19:15,720 | 00:19:18,200 | That's right. It's, um... it's gonna be tough. | That's right. It's, um... it's gonna be tough. |
391 | 00:19:25,400 | 00:19:26,920 | MAEVE O'MEARA: Our three home cooks | MAEVE O'MEARA: Our three home cooks |
392 | 00:19:27,120 | 00:19:30,560 | have just taken on station chef Tam from restaurant Dandelion | have just taken on station chef Tam from restaurant Dandelion |
393 | 00:19:30,760 | 00:19:34,320 | in a classic Vietnamese creme caramel battle. | in a classic Vietnamese creme caramel battle. |
394 | 00:19:35,600 | 00:19:40,360 | Judge Dan has tasted all four dishes without knowing who cooked what | Judge Dan has tasted all four dishes without knowing who cooked what |
395 | 00:19:40,560 | 00:19:42,760 | and now it's the moment of truth. | and now it's the moment of truth. |
396 | 00:19:42,960 | 00:19:45,640 | Look, I know how hard desserts can be, | Look, I know how hard desserts can be, |
397 | 00:19:45,840 | 00:19:47,480 | especially something like a creme caramel. | especially something like a creme caramel. |
398 | 00:19:47,680 | 00:19:49,480 | You've got to get that texture right. | You've got to get that texture right. |
399 | 00:19:49,680 | 00:19:54,240 | But, look, you got it up on the pass and I've got to say well done. | But, look, you got it up on the pass and I've got to say well done. |
400 | 00:19:54,440 | 00:19:56,400 | All plates were really delicious. | All plates were really delicious. |
401 | 00:19:57,960 | 00:20:00,080 | Station chef Tam, how do you think you went? | Station chef Tam, how do you think you went? |
402 | 00:20:00,280 | 00:20:01,560 | Flying. Good. Yes. | Flying. Good. Yes. |
403 | 00:20:01,760 | 00:20:03,600 | Awesome! (LAUGHS) I love! | Awesome! (LAUGHS) I love! |
404 | 00:20:03,800 | 00:20:06,560 | I love the confidence. Yeah. (LAUGHS) | I love the confidence. Yeah. (LAUGHS) |
405 | 00:20:06,760 | 00:20:09,640 | Executive chef Geoff, how do you think Tam went? | Executive chef Geoff, how do you think Tam went? |
406 | 00:20:09,840 | 00:20:11,120 | I think he did an unreal job. | I think he did an unreal job. |
407 | 00:20:11,320 | 00:20:12,600 | I was a bit worried halfway through | I was a bit worried halfway through |
408 | 00:20:12,800 | 00:20:14,920 | that he was sort of going off on another little... | that he was sort of going off on another little... |
409 | 00:20:15,120 | 00:20:19,680 | ..little path from the original recipe, but, um, that's Tim Tam. | ..little path from the original recipe, but, um, that's Tim Tam. |
410 | 00:20:19,880 | 00:20:22,840 | Well, my favourite plate hit all the right notes | Well, my favourite plate hit all the right notes |
411 | 00:20:23,040 | 00:20:25,760 | when it comes to a Vietnamese creme caramel | when it comes to a Vietnamese creme caramel |
412 | 00:20:25,960 | 00:20:30,680 | and for that reason, the best plate on the pass is... | and for that reason, the best plate on the pass is... |
413 | 00:20:37,560 | 00:20:40,520 | ..the coconut and galangal creme caramel. | ..the coconut and galangal creme caramel. |
414 | 00:20:42,040 | 00:20:44,280 | (OTHERS APPLAUD) (GASPS) What? | (OTHERS APPLAUD) (GASPS) What? |
415 | 00:20:44,480 | 00:20:46,400 | No way! | No way! |
416 | 00:20:49,160 | 00:20:51,040 | Wow! | Wow! |
417 | 00:20:56,320 | 00:20:59,080 | You look so shocked! Oh, my gosh. | You look so shocked! Oh, my gosh. |
418 | 00:20:59,280 | 00:21:00,080 | Wow! Wow! | Wow! Wow! |
419 | 00:21:00,280 | 00:21:01,680 | Congratulations! Thank you. | Congratulations! Thank you. |
420 | 00:21:01,880 | 00:21:03,200 | MARK OLIVE: Well done. How are you feeling? | MARK OLIVE: Well done. How are you feeling? |
421 | 00:21:03,400 | 00:21:07,080 | Like... so lost for words. That's the first time - tonight! | Like... so lost for words. That's the first time - tonight! |
422 | 00:21:07,280 | 00:21:10,160 | First time what? That I'm so lost for words! | First time what? That I'm so lost for words! |
423 | 00:21:10,360 | 00:21:11,920 | (OTHERS LAUGH) | (OTHERS LAUGH) |
424 | 00:21:12,120 | 00:21:14,680 | Well, look, it was really, really delicious. | Well, look, it was really, really delicious. |
425 | 00:21:14,880 | 00:21:16,160 | It was nice and firm. | It was nice and firm. |
426 | 00:21:16,360 | 00:21:19,160 | You had that caramel there, had a nice bitter element to it | You had that caramel there, had a nice bitter element to it |
427 | 00:21:19,360 | 00:21:21,360 | and I love that spun sugar on top. | and I love that spun sugar on top. |
428 | 00:21:21,560 | 00:21:22,840 | Added a nice texture to it. | Added a nice texture to it. |
429 | 00:21:23,040 | 00:21:25,880 | And what really did it was that galangal that you added. | And what really did it was that galangal that you added. |
430 | 00:21:26,080 | 00:21:28,680 | It added a nice kick to the back of my throat near the end. | It added a nice kick to the back of my throat near the end. |
431 | 00:21:28,880 | 00:21:30,760 | So, well done. Oh, thank you. | So, well done. Oh, thank you. |
432 | 00:21:30,960 | 00:21:34,880 | Dan, this evening, which plate did not stack up for you? | Dan, this evening, which plate did not stack up for you? |
433 | 00:21:35,080 | 00:21:40,160 | Uh, the plate that did not live up to my expectations was... | Uh, the plate that did not live up to my expectations was... |
434 | 00:21:45,760 | 00:21:48,640 | ..the passionfruit and coconut creme caramel. | ..the passionfruit and coconut creme caramel. |
435 | 00:21:52,840 | 00:21:54,400 | Who was that? Me. | Who was that? Me. |
436 | 00:21:54,600 | 00:21:56,160 | So sorry, Cecile. | So sorry, Cecile. |
437 | 00:21:56,360 | 00:22:00,320 | Um, look, the texture of the creme caramel was really spot-on, | Um, look, the texture of the creme caramel was really spot-on, |
438 | 00:22:00,520 | 00:22:03,360 | but I just thought... the passionfruit added a nice acidity | but I just thought... the passionfruit added a nice acidity |
439 | 00:22:03,560 | 00:22:06,080 | but at the end, it was all a little bit too sweet. | but at the end, it was all a little bit too sweet. |
440 | 00:22:07,840 | 00:22:09,560 | How are you feeling? Oh... | How are you feeling? Oh... |
441 | 00:22:09,760 | 00:22:11,960 | It's been such an amazing time | It's been such an amazing time |
442 | 00:22:12,160 | 00:22:15,280 | and I wouldn't swap this experience for anything. | and I wouldn't swap this experience for anything. |
443 | 00:22:15,480 | 00:22:18,160 | Well, you should be really proud that you've come this far. | Well, you should be really proud that you've come this far. |
444 | 00:22:18,360 | 00:22:20,000 | So, well done. Thank you. | So, well done. Thank you. |
445 | 00:22:20,200 | 00:22:21,960 | Thank you. Well done. | Thank you. Well done. |
446 | 00:22:23,320 | 00:22:26,320 | Executive chef Geoff, another home cook win! | Executive chef Geoff, another home cook win! |
447 | 00:22:26,520 | 00:22:28,080 | Yes! Yes, we're, um... How are you feeling? | Yes! Yes, we're, um... How are you feeling? |
448 | 00:22:28,280 | 00:22:31,800 | We're, um... we're really suffering over here, aren't we? Mmm. | We're, um... we're really suffering over here, aren't we? Mmm. |
449 | 00:22:32,000 | 00:22:34,960 | Well, we've got another day tomorrow to try and even the ledger. | Well, we've got another day tomorrow to try and even the ledger. |
450 | 00:22:35,160 | 00:22:36,560 | I'm so sorry, Cecile. | I'm so sorry, Cecile. |
451 | 00:22:36,760 | 00:22:39,080 | That does mean that you are going home this evening. | That does mean that you are going home this evening. |
452 | 00:22:39,280 | 00:22:41,840 | But congratulations, Iyan. | But congratulations, Iyan. |
453 | 00:22:42,040 | 00:22:46,080 | You won best plate on the pass this evening, beating Dandelion. | You won best plate on the pass this evening, beating Dandelion. |
454 | 00:22:46,280 | 00:22:48,040 | And you get this trophy! | And you get this trophy! |
455 | 00:22:51,480 | 00:22:52,920 | Well done, mate. | Well done, mate. |
456 | 00:22:58,880 | 00:23:00,320 | Get a load of that! | Get a load of that! |
457 | 00:23:01,360 | 00:23:04,400 | I'm hoping my ox tail is really delicious. | I'm hoping my ox tail is really delicious. |
458 | 00:23:04,600 | 00:23:06,880 | He's got a lot of ingredients going into his pho, | He's got a lot of ingredients going into his pho, |
459 | 00:23:07,080 | 00:23:08,720 | which is going off a slight tangent. | which is going off a slight tangent. |
460 | 00:23:08,920 | 00:23:10,840 | One, two, three. | One, two, three. |
461 | 00:23:11,040 | 00:23:12,920 | You need to be calm to cook. (LAUGHS) | You need to be calm to cook. (LAUGHS) |
462 | 00:23:13,120 | 00:23:14,120 | My God! | My God! |
463 | 00:23:14,320 | 00:23:15,920 | I was a bit frantic. (LAUGHS) | I was a bit frantic. (LAUGHS) |
464 | 00:23:16,120 | 00:23:19,680 | It looks really inviting, but I wanted that punchy, | It looks really inviting, but I wanted that punchy, |
465 | 00:23:19,880 | 00:23:21,760 | that gutsy flavour to come through. | that gutsy flavour to come through. |
466 | 00:23:21,960 | 00:23:23,280 | Pretty much do or die. | Pretty much do or die. |
467 | 00:23:23,480 | 00:23:24,760 | And later in the week, | And later in the week, |
468 | 00:23:24,960 | 00:23:27,920 | I'll show you the chefs' line from restaurant Dandelion | I'll show you the chefs' line from restaurant Dandelion |
469 | 00:23:28,120 | 00:23:30,000 | in their natural environment. | in their natural environment. |
470 | 00:23:30,200 | 00:23:33,480 | Then the crab goes in. That smells absolutely beautiful. | Then the crab goes in. That smells absolutely beautiful. |
471 | 00:23:33,680 | 00:23:37,120 | I'm the happiest person sitting here. Thank you. | I'm the happiest person sitting here. Thank you. |