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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.