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1 00:00:01,040 00:00:02,760 MAEVE O'MEARA: This week on The Chefs' Line MAEVE O'MEARA: This week on The Chefs' Line
2 00:00:02,960 00:00:04,280 four passionate home cooks four passionate home cooks
3 00:00:04,480 00:00:07,840 took on Melbourne's award-winning Vietnamese restaurant, Dandelion, took on Melbourne's award-winning Vietnamese restaurant, Dandelion,
4 00:00:08,040 00:00:09,800 in a food fight that challenged the chefs... in a food fight that challenged the chefs...
5 00:00:10,000 00:00:12,920 The wok needs to be properly, uh, seasoned. The wok needs to be properly, uh, seasoned.
6 00:00:13,120 00:00:15,720 ..and saw two home cooks beat the professionals. ..and saw two home cooks beat the professionals.
7 00:00:15,920 00:00:17,920 And you get this trophy. And you get this trophy.
8 00:00:18,120 00:00:20,480 OK, that's a fairly immediate reaction. OK, that's a fairly immediate reaction.
9 00:00:20,680 00:00:21,960 Another home cook win. Another home cook win.
10 00:00:22,160 00:00:23,960 We're really suffering over here, aren't we? We're really suffering over here, aren't we?
11 00:00:24,160 00:00:27,120 I'm Maeve O'Meara and tonight I'm going behind the scenes I'm Maeve O'Meara and tonight I'm going behind the scenes
12 00:00:27,320 00:00:29,520 to meet the team that have created a menu to meet the team that have created a menu
13 00:00:29,720 00:00:33,160 that's full of delicate flavours and inspired combinations that's full of delicate flavours and inspired combinations
14 00:00:33,360 00:00:35,760 to find out what makes this restaurant tick. to find out what makes this restaurant tick.
15 00:00:35,960 00:00:38,560 Order in, please. One banh xeo, three green prawn. Order in, please. One banh xeo, three green prawn.
16 00:00:38,760 00:00:42,840 Vietnamese restaurants first opened in Australia in the 1970s Vietnamese restaurants first opened in Australia in the 1970s
17 00:00:43,040 00:00:45,400 and have grown in popularity ever since. and have grown in popularity ever since.
18 00:00:45,600 00:00:49,160 One man leading the charge is executive chef, Geoff Lindsay. One man leading the charge is executive chef, Geoff Lindsay.
19 00:00:49,360 00:00:51,720 Vietnamese food has a great combination Vietnamese food has a great combination
20 00:00:51,920 00:00:53,960 of the raw and the cooked, the hot and the cold, of the raw and the cooked, the hot and the cold,
21 00:00:54,160 00:00:55,440 the sweet and the sour, the sweet and the sour,
22 00:00:55,640 00:00:58,320 and for a chef, that's a very interesting thing to work with. and for a chef, that's a very interesting thing to work with.
23 00:01:04,160 00:01:05,960 We're so fortunate here in Australia We're so fortunate here in Australia
24 00:01:06,160 00:01:09,120 to be able to travel the world dish by dish. to be able to travel the world dish by dish.
25 00:01:09,320 00:01:11,440 One of the absolute jewels is Melbourne, One of the absolute jewels is Melbourne,
26 00:01:11,640 00:01:16,000 where Vietnamese cuisine is a vibrant part of the culinary landscape. where Vietnamese cuisine is a vibrant part of the culinary landscape.
27 00:01:16,200 00:01:18,600 Acclaimed chef and restaurateur, Geoff Lindsay, Acclaimed chef and restaurateur, Geoff Lindsay,
28 00:01:18,800 00:01:21,600 is confidently re-creating and putting his stamp is confidently re-creating and putting his stamp
29 00:01:21,800 00:01:23,880 on the diverse flavours of Vietnam. on the diverse flavours of Vietnam.
30 00:01:24,080 00:01:25,960 This is his restaurant, Dandelion. This is his restaurant, Dandelion.
31 00:01:26,160 00:01:29,440 One wok-fried mud crab with black pepper. One wok-fried mud crab with black pepper.
32 00:01:30,840 00:01:34,200 Geoff Lindsay's modern Vietnamese restaurant in Elwood, Melbourne Geoff Lindsay's modern Vietnamese restaurant in Elwood, Melbourne
33 00:01:34,400 00:01:38,400 features a very personal showcase of an exquisite cuisine. features a very personal showcase of an exquisite cuisine.
34 00:01:38,600 00:01:42,160 One full-moon mud crab with chilli sauce, one rockling fillet, One full-moon mud crab with chilli sauce, one rockling fillet,
35 00:01:42,360 00:01:43,720 one chicken salad. one chicken salad.
36 00:01:43,920 00:01:47,440 Geoff opened his first restaurant, Stella, in 1995 Geoff opened his first restaurant, Stella, in 1995
37 00:01:47,640 00:01:50,480 and has no less than 42 hats to his name. and has no less than 42 hats to his name.
38 00:01:50,680 00:01:52,720 He now heads up a team of international chefs He now heads up a team of international chefs
39 00:01:52,920 00:01:56,840 who all bring heritage and modern flair to an ever-popular cuisine who all bring heritage and modern flair to an ever-popular cuisine
40 00:01:57,040 00:01:58,400 that's close to his heart. that's close to his heart.
41 00:01:58,600 00:02:02,440 You've cooked French, Mediterranean, Modern South-East Asian. You've cooked French, Mediterranean, Modern South-East Asian.
42 00:02:02,640 00:02:05,320 Tell me, was there an epiphany or food epiphany Tell me, was there an epiphany or food epiphany
43 00:02:05,520 00:02:06,960 that you had with Vietnamese food? that you had with Vietnamese food?
44 00:02:07,160 00:02:09,440 I've always been in love with food and I've always been in love I've always been in love with food and I've always been in love
45 00:02:09,640 00:02:11,640 with the culture behind different cuisines. with the culture behind different cuisines.
46 00:02:11,840 00:02:14,920 I guess it wasn't until I travelled to Vietnam, maybe 20 years ago I guess it wasn't until I travelled to Vietnam, maybe 20 years ago
47 00:02:15,120 00:02:17,440 when I had my first sort of experiences there when I had my first sort of experiences there
48 00:02:17,640 00:02:20,280 and it really was just like a bolt of lightning to me, and it really was just like a bolt of lightning to me,
49 00:02:20,480 00:02:22,520 that this particular cuisine was more than just pho, that this particular cuisine was more than just pho,
50 00:02:22,720 00:02:24,360 more than just rice paper rolls. more than just rice paper rolls.
51 00:02:24,560 00:02:26,240 It's a very seductive cuisine, isn't it? It's a very seductive cuisine, isn't it?
52 00:02:26,440 00:02:27,760 Yes, absolutely. Yes, absolutely.
53 00:02:27,960 00:02:30,480 And I find when I go to Vietnam, after a week, I feel great. And I find when I go to Vietnam, after a week, I feel great.
54 00:02:30,680 00:02:33,360 No dairy products, hardly any gluten. Very, very good for you. No dairy products, hardly any gluten. Very, very good for you.
55 00:02:33,560 00:02:35,400 You've got a lovely team behind you. A lovely team. You've got a lovely team behind you. A lovely team.
56 00:02:35,600 00:02:36,880 Maybe we could meet them? OK. Maybe we could meet them? OK.
57 00:02:37,080 00:02:40,440 The youngest member of Geoff's team is apprentice chef, Vincent, The youngest member of Geoff's team is apprentice chef, Vincent,
58 00:02:40,640 00:02:43,320 who's worked at Dandelion for only three months. who's worked at Dandelion for only three months.
59 00:02:43,520 00:02:45,640 Vincent is half-Chinese, half-Vietnamese, Vincent is half-Chinese, half-Vietnamese,
60 00:02:45,840 00:02:47,120 but even as a young apprentice but even as a young apprentice
61 00:02:47,320 00:02:50,320 he can see what a difference this style of food is he can see what a difference this style of food is
62 00:02:50,520 00:02:52,200 from the food that his mother might have cooked from the food that his mother might have cooked
63 00:02:52,400 00:02:54,480 or the food that he had, uh, when he was a kid. or the food that he had, uh, when he was a kid.
64 00:02:54,680 00:02:58,680 Vincent has always had a passion for food and loved cooking for his family Vincent has always had a passion for food and loved cooking for his family
65 00:02:58,880 00:03:00,440 before he moved to Australia. before he moved to Australia.
66 00:03:00,640 00:03:03,400 I want to become a chef 'cause I enjoy cooking I want to become a chef 'cause I enjoy cooking
67 00:03:03,600 00:03:06,800 and I will argue with mum a lot and I want... and I will argue with mum a lot and I want...
68 00:03:07,000 00:03:10,720 I tell her, "I want to be a chef. I love cooking." I tell her, "I want to be a chef. I love cooking."
69 00:03:10,920 00:03:13,520 And then she said, "Oh, I'll give it... I'll give you a try. And then she said, "Oh, I'll give it... I'll give you a try.
70 00:03:13,720 00:03:15,160 "You have to prove it for me." "You have to prove it for me."
71 00:03:15,360 00:03:20,040 So, at this stage I think I already... beginning of my career. So, at this stage I think I already... beginning of my career.
72 00:03:20,240 00:03:22,480 With the weight of Dandelion on his shoulders With the weight of Dandelion on his shoulders
73 00:03:22,680 00:03:25,880 and being the first to fight it out against the home cooks this week, and being the first to fight it out against the home cooks this week,
74 00:03:26,080 00:03:29,360 Vincent produced his version of lattice rice paper rolls. Vincent produced his version of lattice rice paper rolls.
75 00:03:29,560 00:03:30,840 Crab there yet? Crab there yet?
76 00:03:31,040 00:03:32,480 30 seconds, chef. OK. 30 seconds, chef. OK.
77 00:03:32,680 00:03:35,120 I've done my best job. Hopefully, the judges will enjoy. I've done my best job. Hopefully, the judges will enjoy.
78 00:03:35,320 00:03:36,600 And enjoy she did. And enjoy she did.
79 00:03:36,800 00:03:40,680 Judge Melissa Leong praised the authenticity of Vincent's dish. Judge Melissa Leong praised the authenticity of Vincent's dish.
80 00:03:40,880 00:03:43,080 (CRUNCH!) (CRUNCH!)
81 00:03:43,280 00:03:45,360 That's just a textural delight right there. That's just a textural delight right there.
82 00:03:45,560 00:03:48,080 The crunchy, golden net, The crunchy, golden net,
83 00:03:48,280 00:03:52,520 and then you have these sweet prawns and the crab inside. and then you have these sweet prawns and the crab inside.
84 00:03:52,720 00:03:55,000 That's flavours and textures I'm looking for That's flavours and textures I'm looking for
85 00:03:55,200 00:03:57,240 when I think of Vietnamese food. when I think of Vietnamese food.
86 00:03:57,440 00:04:00,520 You see the people are enjoying your food, you feel like... You see the people are enjoying your food, you feel like...
87 00:04:00,720 00:04:06,040 I have to make more food to make people enjoy it, my food. I have to make more food to make people enjoy it, my food.
88 00:04:06,240 00:04:09,040 But unfortunately for Vincent, he was beaten at the pass But unfortunately for Vincent, he was beaten at the pass
89 00:04:09,240 00:04:12,240 by home cook Thanh's pork and king prawn lettuce wraps. by home cook Thanh's pork and king prawn lettuce wraps.
90 00:04:12,440 00:04:13,960 Congratulations to you, Thanh, Congratulations to you, Thanh,
91 00:04:14,160 00:04:16,000 you managed to beat restaurant Dandelion. you managed to beat restaurant Dandelion.
92 00:04:16,200 00:04:18,320 One of the busiest sections in the Dandelion kitchen One of the busiest sections in the Dandelion kitchen
93 00:04:18,520 00:04:19,920 is the wrap and roll bar, is the wrap and roll bar,
94 00:04:20,120 00:04:22,000 where apprentice Vincent is being mentored where apprentice Vincent is being mentored
95 00:04:22,200 00:04:24,280 by second-in-command chef, Ennis. by second-in-command chef, Ennis.
96 00:04:24,520 00:04:27,160 LINDSAY: Ennis is very, very knowledgeable about Vietnamese cuisine. LINDSAY: Ennis is very, very knowledgeable about Vietnamese cuisine.
97 00:04:27,360 00:04:29,160 He's taught me a lot about the cuisine. He's taught me a lot about the cuisine.
98 00:04:29,360 00:04:31,560 I've taught him a lot about how to get the best out of the... I've taught him a lot about how to get the best out of the...
99 00:04:31,760 00:04:33,840 Uh, his knowledge of Vietnamese cuisine Uh, his knowledge of Vietnamese cuisine
100 00:04:34,040 00:04:36,440 and how to present it to customers here in Australia. and how to present it to customers here in Australia.
101 00:04:36,640 00:04:37,920 Here at Dandelion, Here at Dandelion,
102 00:04:38,120 00:04:41,480 Chef Ennis has put his twist on this Vietnamese classic rice paper roll. Chef Ennis has put his twist on this Vietnamese classic rice paper roll.
103 00:04:41,680 00:04:43,080 Xin chao, Chefs. Hello. Xin chao, Chefs. Hello.
104 00:04:43,280 00:04:44,560 (LAUGHS) Hello. (LAUGHS) Hello.
105 00:04:44,760 00:04:46,760 How are you? I say xin chao, you say hello. How are you? I say xin chao, you say hello.
106 00:04:46,960 00:04:48,760 Hello. (LAUGHS) Hello. Hello. (LAUGHS) Hello.
107 00:04:48,960 00:04:50,800 So, this is the wrap and roll bar? Yep. So, this is the wrap and roll bar? Yep.
108 00:04:51,000 00:04:52,320 And Ennis, what are you gonna make? And Ennis, what are you gonna make?
109 00:04:52,520 00:04:56,720 Today we do Dandelion version of (VIETNAMESE WORD) rice paper roll. Today we do Dandelion version of (VIETNAMESE WORD) rice paper roll.
110 00:04:56,920 00:04:58,360 Really yum. Yum. Really yum? Really yum. Yum. Really yum?
111 00:04:58,560 00:04:59,840 Very yums. Very yums.
112 00:05:00,040 00:05:03,520 And I love that you've got these kooky colours, wow! And I love that you've got these kooky colours, wow!
113 00:05:03,720 00:05:05,440 Ah! This one is... What are these? Ah! This one is... What are these?
114 00:05:05,640 00:05:07,320 This one is very trendy at the moment. This one is very trendy at the moment.
115 00:05:07,520 00:05:09,720 It's the new rice paper, like, uh, fusion. It's the new rice paper, like, uh, fusion.
116 00:05:09,920 00:05:12,440 So, they've got, uh, the first one here, I've got the beetroot. So, they've got, uh, the first one here, I've got the beetroot.
117 00:05:12,640 00:05:14,400 Yes. Yes, this one is brown rice. Yes. Yes, this one is brown rice.
118 00:05:14,600 00:05:15,960 Yes. Super food, yes. Yes. Super food, yes.
119 00:05:16,160 00:05:17,600 Super food! Yeah. And we've got... Super food! Yeah. And we've got...
120 00:05:17,840 00:05:20,800 Can you taste the difference? Yeah, taste a bit different because the flavour. Can you taste the difference? Yeah, taste a bit different because the flavour.
121 00:05:21,000 00:05:23,840 What's this? This one, turmeric rice paper. What's this? This one, turmeric rice paper.
122 00:05:24,040 00:05:25,520 Oh, that's going to be popular. Yeah. Oh, that's going to be popular. Yeah.
123 00:05:25,720 00:05:28,360 OK, show me how you're going to make your soft-shell crab. OK, show me how you're going to make your soft-shell crab.
124 00:05:28,560 00:05:30,080 OK, so I will ask Vincent to show you OK, so I will ask Vincent to show you
125 00:05:30,280 00:05:31,840 how to deep-fry the soft-shell crab first. how to deep-fry the soft-shell crab first.
126 00:05:32,040 00:05:34,520 Assistant. Assistant. OK. (LAUGHS) Assistant. Assistant. OK. (LAUGHS)
127 00:05:34,720 00:05:37,960 First up, Vincent prepares the delicate soft-shell crab. First up, Vincent prepares the delicate soft-shell crab.
128 00:05:38,200 00:05:43,160 I have been cleaned up all of the soft-shell crab, so it's nice and soft. I have been cleaned up all of the soft-shell crab, so it's nice and soft.
129 00:05:43,360 00:05:46,040 Oh, it's so strangely soft, isn't it? Oh, it's so strangely soft, isn't it?
130 00:05:46,240 00:05:47,520 Yes. It does. So... Yes. It does. So...
131 00:05:47,720 00:05:49,360 And so, you're taking off the middle bit. And so, you're taking off the middle bit.
132 00:05:49,560 00:05:50,920 Taking off the middle bit. Yeah. Taking off the middle bit. Yeah.
133 00:05:51,120 00:05:53,520 Two thumbs slowly, if not you're going to break all the leg out. Two thumbs slowly, if not you're going to break all the leg out.
134 00:05:53,720 00:05:55,520 Oh! So, slowly, one by one. Oh! So, slowly, one by one.
135 00:05:55,720 00:05:57,960 And so, these are the eggs? Yes, these here. And so, these are the eggs? Yes, these here.
136 00:05:58,160 00:06:01,800 But in Vietnamese, we usually keep this 'cause really full of... But in Vietnamese, we usually keep this 'cause really full of...
137 00:06:02,000 00:06:03,280 Uh, tasty! Uh, tasty!
138 00:06:03,480 00:06:07,120 Vincent then dips the cleaned, fresh crab in fish sauce, Vincent then dips the cleaned, fresh crab in fish sauce,
139 00:06:07,320 00:06:11,040 coats in dry rice flour and finishes in a soda water batter coats in dry rice flour and finishes in a soda water batter
140 00:06:11,240 00:06:13,240 before frying until golden brown. before frying until golden brown.
141 00:06:13,440 00:06:16,080 Then I put a little bit of pepper to enhance and a little bit spicy. Then I put a little bit of pepper to enhance and a little bit spicy.
142 00:06:16,280 00:06:19,080 Put it into the hot oil, the fryer. Put it into the hot oil, the fryer.
143 00:06:19,280 00:06:21,440 The seafood cooks really quick, put it in a deep fryer, The seafood cooks really quick, put it in a deep fryer,
144 00:06:21,640 00:06:23,520 is cooked really, really quick. is cooked really, really quick.
145 00:06:23,720 00:06:26,280 Then I check about three or four minute and done. Then I check about three or four minute and done.
146 00:06:26,480 00:06:27,920 Ennis, I know you're keen to show me Ennis, I know you're keen to show me
147 00:06:28,120 00:06:30,360 how to wrap and roll these soft-shell crabs. how to wrap and roll these soft-shell crabs.
148 00:06:30,560 00:06:31,840 Yes, very keen! Yes, very keen!
149 00:06:32,040 00:06:34,360 Today we're using the most classic of the rice papers. Today we're using the most classic of the rice papers.
150 00:06:34,560 00:06:37,360 Traditionally, rice paper rolls are made with pork and prawn, Traditionally, rice paper rolls are made with pork and prawn,
151 00:06:37,560 00:06:39,480 now Chef Ennis is giving me a crash course now Chef Ennis is giving me a crash course
152 00:06:39,680 00:06:43,560 in how to make the restaurant's soft-shell crab and avocado version. in how to make the restaurant's soft-shell crab and avocado version.
153 00:06:43,760 00:06:45,360 You've got a nice crunch from the crab You've got a nice crunch from the crab
154 00:06:45,560 00:06:48,120 and then you've got a little bit of fatty from the avocado... and then you've got a little bit of fatty from the avocado...
155 00:06:48,320 00:06:49,760 Yeah. ..which is nice and very healthy. Yeah. ..which is nice and very healthy.
156 00:06:49,960 00:06:52,160 Gee, doesn't it look spectacular on a plate? Gee, doesn't it look spectacular on a plate?
157 00:06:52,360 00:06:54,960 That is soft-shell crab rice paper roll with avocado. That is soft-shell crab rice paper roll with avocado.
158 00:06:56,160 00:06:58,040 Thank you, Ennis. You want to try? Now you're turn. Thank you, Ennis. You want to try? Now you're turn.
159 00:06:58,280 00:07:00,400 OK, I'll start my own. Yes. There we go. OK, I'll start my own. Yes. There we go.
160 00:07:00,600 00:07:02,960 The first thing, you put some mint. Beautiful. The first thing, you put some mint. Beautiful.
161 00:07:03,160 00:07:04,680 That's the, uh, stronger mint, That's the, uh, stronger mint,
162 00:07:04,880 00:07:07,600 the round-leaf mint is a good mint to use, isn't it? the round-leaf mint is a good mint to use, isn't it?
163 00:07:07,800 00:07:09,480 Yes. A little bit of the lettuce. Yes. A little bit of the lettuce.
164 00:07:09,680 00:07:12,040 Lettuce, just iceberg lettuce. Yeah. Lettuce, just iceberg lettuce. Yeah.
165 00:07:12,240 00:07:15,200 So, this is also about the look and how you present it. So, this is also about the look and how you present it.
166 00:07:15,400 00:07:17,600 A lot of the food that you have here... A lot of the food that you have here...
167 00:07:17,800 00:07:19,160 Yes? ..you wrap yourself? Yes? ..you wrap yourself?
168 00:07:19,360 00:07:20,800 Yes. And that's fun, isn't it? Yes. And that's fun, isn't it?
169 00:07:21,000 00:07:23,480 A bit of carrot. So, is that pickled carrot? A bit of carrot. So, is that pickled carrot?
170 00:07:23,680 00:07:26,120 Yes, this one here is, uh, pickled carrot, yes. Yes, this one here is, uh, pickled carrot, yes.
171 00:07:26,320 00:07:28,840 So, that's just in a little bit of vinegar and sugar? So, that's just in a little bit of vinegar and sugar?
172 00:07:29,040 00:07:30,640 Yes. OK. Yes. OK.
173 00:07:30,840 00:07:32,240 Then the vermicelli. Yes. Then the vermicelli. Yes.
174 00:07:32,440 00:07:33,720 Not too much, about that much... Not too much, about that much...
175 00:07:33,960 00:07:35,480 Helps to hold it together, doesn't it? Yeah. Helps to hold it together, doesn't it? Yeah.
176 00:07:35,680 00:07:37,800 Little bit of the chilli sauce. Little bit of the chilli sauce.
177 00:07:38,000 00:07:41,040 Give them a bit sweetness. Mmm. Give them a bit sweetness. Mmm.
178 00:07:41,240 00:07:45,240 I'm gonna ask my chef friend Vincent to do me the avocado. I'm gonna ask my chef friend Vincent to do me the avocado.
179 00:07:45,440 00:07:47,200 Do you want to do that? I shall, easy. Do you want to do that? I shall, easy.
180 00:07:47,400 00:07:48,680 Thank you. Put it on. Thank you. Put it on.
181 00:07:48,880 00:07:50,200 Yum! Yum!
182 00:07:50,400 00:07:51,680 Avocado and crab. Avocado and crab.
183 00:07:51,880 00:07:53,800 Wow! Very beautiful Australian avocado. Wow! Very beautiful Australian avocado.
184 00:07:54,000 00:07:57,000 A lot of people watching this would look at that A lot of people watching this would look at that
185 00:07:57,200 00:07:58,880 and think, "We could do this at home." and think, "We could do this at home."
186 00:07:59,080 00:08:01,440 Some of your beautifully fried crabs. Look at them. Some of your beautifully fried crabs. Look at them.
187 00:08:01,640 00:08:03,360 Now, I noticed you sort of pulled it apart Now, I noticed you sort of pulled it apart
188 00:08:03,600 00:08:06,200 and you've got to have a little bit of the... Tail. and you've got to have a little bit of the... Tail.
189 00:08:06,400 00:08:09,120 ..claws coming out, thank you so much. ..claws coming out, thank you so much.
190 00:08:09,320 00:08:12,480 OK, so now I wrap it over. There you go. OK, so now I wrap it over. There you go.
191 00:08:12,680 00:08:14,680 Start pulling it. Yeah, I'm pulling it. Start pulling it. Yeah, I'm pulling it.
192 00:08:14,920 00:08:18,000 Pulling it back. I'm pulling it back and I'm rolling and... Pulling it back. I'm pulling it back and I'm rolling and...
193 00:08:18,200 00:08:19,560 Done! Done!
194 00:08:19,760 00:08:21,040 This crab's going, "Ah, let me out!" This crab's going, "Ah, let me out!"
195 00:08:21,240 00:08:22,880 This is your version. Our big crab claws. This is your version. Our big crab claws.
196 00:08:23,080 00:08:25,840 Well, I don't know that I'd get a job in your kitchen Well, I don't know that I'd get a job in your kitchen
197 00:08:26,040 00:08:27,800 from... from my effort today. from... from my effort today.
198 00:08:28,000 00:08:30,440 Well, that is absolutely beautiful. Wow. Well, that is absolutely beautiful. Wow.
199 00:08:30,640 00:08:32,800 Mine looks strangely sculptural next to yours. Mine looks strangely sculptural next to yours.
200 00:08:33,000 00:08:34,280 No, it looks nice. Beautiful! No, it looks nice. Beautiful!
201 00:08:34,520 00:08:37,920 Do you want to try it and let me know how is it? Oh, absolutely. Do you want to try it and let me know how is it? Oh, absolutely.
202 00:08:38,120 00:08:40,440 Cheers. Cheers. Xin chao. Cheers. Cheers. Xin chao.
203 00:08:41,600 00:08:42,880 Mmm. Mmm. Mmm. Mmm.
204 00:08:43,080 00:08:44,360 The crunch... Yep. The crunch... Yep.
205 00:08:44,560 00:08:45,840 ..the herbs, the freshness. ..the herbs, the freshness.
206 00:08:46,040 00:08:47,760 Very yummy. Mmm. Very yummy. Mmm.
207 00:08:47,960 00:08:49,480 Not bad! Not bad!
208 00:08:49,680 00:08:52,720 Coming up - I meet a Vietnamese version of an Aussie classic... Coming up - I meet a Vietnamese version of an Aussie classic...
209 00:08:52,920 00:08:54,200 My nickname's Tim Tam. My nickname's Tim Tam.
210 00:08:54,400 00:08:56,040 ..taste a twist on a French dessert... ..taste a twist on a French dessert...
211 00:08:56,240 00:08:58,760 That's beautiful. Oh, the sherry's lovely in it. That's beautiful. Oh, the sherry's lovely in it.
212 00:08:58,960 00:09:00,280 ..and turn up the heat... ..and turn up the heat...
213 00:09:00,480 00:09:01,760 So, you've got a hot wok! So, you've got a hot wok!
214 00:09:01,960 00:09:03,400 ..on a full moon favourite. ..on a full moon favourite.
215 00:09:08,320 00:09:09,800 MAEVE O'MEARA: I'm at Geoff Lindsay's MAEVE O'MEARA: I'm at Geoff Lindsay's
216 00:09:10,000 00:09:11,880 award-winning modern Vietnamese restaurant. award-winning modern Vietnamese restaurant.
217 00:09:12,080 00:09:14,120 Vietnamese cuisine has been heavily influenced Vietnamese cuisine has been heavily influenced
218 00:09:14,320 00:09:17,040 by French colonialism in Indochina, by French colonialism in Indochina,
219 00:09:17,240 00:09:20,320 with many of the food habits from this food-obsessed nation with many of the food habits from this food-obsessed nation
220 00:09:20,520 00:09:22,160 still evident today. still evident today.
221 00:09:22,360 00:09:23,920 The French have been a great influence, The French have been a great influence,
222 00:09:24,120 00:09:27,040 you always have fantastic bread, you always have fantastic ice-cream you always have fantastic bread, you always have fantastic ice-cream
223 00:09:27,240 00:09:28,960 and you always have beautiful chocolate. and you always have beautiful chocolate.
224 00:09:29,160 00:09:31,520 Desserts play a crucial role on the menu here Desserts play a crucial role on the menu here
225 00:09:31,720 00:09:34,640 and the chef responsible for their creation is Tam. and the chef responsible for their creation is Tam.
226 00:09:34,840 00:09:38,640 My nickname's Tim Tam. I... My nickname's Tim Tam. I...
227 00:09:38,840 00:09:40,720 I came first here and I had a biscuit, I came first here and I had a biscuit,
228 00:09:40,920 00:09:42,560 I said, "Oh, this is beautiful." I said, "Oh, this is beautiful."
229 00:09:42,760 00:09:45,200 And my friend told me, "This is Tim Tam." And my friend told me, "This is Tim Tam."
230 00:09:45,400 00:09:46,800 I said, "That's me, isn't it?" I said, "That's me, isn't it?"
231 00:09:47,000 00:09:48,680 And that's how I became a pastry chef as well And that's how I became a pastry chef as well
232 00:09:48,880 00:09:50,760 because of the Tim Tam. because of the Tim Tam.
233 00:09:50,960 00:09:53,160 Here at Dandelion, Tam creates desserts Here at Dandelion, Tam creates desserts
234 00:09:53,360 00:09:56,200 that take the influence of French technique and fine ingredients that take the influence of French technique and fine ingredients
235 00:09:56,400 00:09:57,800 a whole step further. a whole step further.
236 00:09:58,000 00:09:59,760 Tim Tam, as we like to call him, Tim Tam, as we like to call him,
237 00:09:59,960 00:10:01,600 he's our little sweet treat in the kitchen. he's our little sweet treat in the kitchen.
238 00:10:01,800 00:10:03,360 His creative skills are just amazing. His creative skills are just amazing.
239 00:10:03,560 00:10:06,560 Tim Tam is fantastic at making sort of moulded and layered Tim Tam is fantastic at making sort of moulded and layered
240 00:10:06,760 00:10:10,400 and all very intricate designs with his, uh, with his desserts. and all very intricate designs with his, uh, with his desserts.
241 00:10:10,600 00:10:12,080 And they're always really delicious And they're always really delicious
242 00:10:12,280 00:10:14,680 and always have a very, very interesting little twist to them. and always have a very, very interesting little twist to them.
243 00:10:14,880 00:10:18,280 This week in The Chefs' Line kitchen, Tam prepared banh flan, This week in The Chefs' Line kitchen, Tam prepared banh flan,
244 00:10:18,480 00:10:21,840 the Vietnamese take on a French classic, the creme caramel. the Vietnamese take on a French classic, the creme caramel.
245 00:10:22,040 00:10:24,760 Don't think you showing off a little bit? (LAUGHS) Don't think you showing off a little bit? (LAUGHS)
246 00:10:24,960 00:10:27,280 This has turned into a sugar pulling, This has turned into a sugar pulling,
247 00:10:27,480 00:10:29,080 twisting and turning masterclass. twisting and turning masterclass.
248 00:10:29,280 00:10:33,840 The intricate sugar work turned Tam's banh flan into a visual masterpiece. The intricate sugar work turned Tam's banh flan into a visual masterpiece.
249 00:10:34,040 00:10:35,680 Wow! That's really impressive. Wow! That's really impressive.
250 00:10:35,880 00:10:39,680 And this banh flan, the outside of it was perfect. And this banh flan, the outside of it was perfect.
251 00:10:39,880 00:10:42,680 Oh, wow! Oh, oh, my goodness. Oh, wow! Oh, oh, my goodness.
252 00:10:42,880 00:10:45,040 Station chef Tam, how do you think you went? Station chef Tam, how do you think you went?
253 00:10:45,240 00:10:48,080 Good. Yeah, awesome. I love! (ALL LAUGH) Good. Yeah, awesome. I love! (ALL LAUGH)
254 00:10:48,280 00:10:49,560 I love the confidence. I love the confidence.
255 00:10:49,760 00:10:52,000 But it was home cook Iyan that took out the win. But it was home cook Iyan that took out the win.
256 00:10:52,200 00:10:55,240 The coconut and galangal creme caramel. The coconut and galangal creme caramel.
257 00:10:55,440 00:10:57,720 (APPLAUSE) What?! (APPLAUSE) What?!
258 00:10:57,920 00:11:01,000 Another classic French dessert that Tam has reinvented Another classic French dessert that Tam has reinvented
259 00:11:01,200 00:11:02,840 is the chocolate parfait. is the chocolate parfait.
260 00:11:03,040 00:11:05,280 Tell me, the chocolate parfait you're going to make today, Tell me, the chocolate parfait you're going to make today,
261 00:11:05,480 00:11:07,920 that's many textures and flavours. that's many textures and flavours.
262 00:11:08,120 00:11:11,600 Absolutely, we've got the nice and crunchy outside of it, Absolutely, we've got the nice and crunchy outside of it,
263 00:11:11,800 00:11:15,840 soft and 'moussey'... and tender in the middle. soft and 'moussey'... and tender in the middle.
264 00:11:16,040 00:11:17,320 Oh... Oh...
265 00:11:17,520 00:11:20,120 And now you've got the crisp in the end of it. And now you've got the crisp in the end of it.
266 00:11:20,320 00:11:22,440 It's called a lychee parfait as well from Vietnam. It's called a lychee parfait as well from Vietnam.
267 00:11:22,640 00:11:23,920 Oh, yum! Oh, yum!
268 00:11:24,120 00:11:27,840 To start, Tam combines egg yolks, caster sugar and cream To start, Tam combines egg yolks, caster sugar and cream
269 00:11:28,040 00:11:30,600 to create a sabayon, a classic French custard to create a sabayon, a classic French custard
270 00:11:30,800 00:11:33,320 which he brings together over the gentle heat of a bain-marie. which he brings together over the gentle heat of a bain-marie.
271 00:11:33,520 00:11:36,280 So, you're actually cooking the yolks a little bit. So, you're actually cooking the yolks a little bit.
272 00:11:36,480 00:11:38,040 The yolks, yes. The yolks, yes.
273 00:11:38,280 00:11:41,640 Otherwise your souffle will become very dense and icy. Yes. Otherwise your souffle will become very dense and icy. Yes.
274 00:11:41,840 00:11:44,680 Next, Tam gently melts the fine dark chocolate... Next, Tam gently melts the fine dark chocolate...
275 00:11:44,880 00:11:46,720 So, this is a Vietnamese chocolate. So, this is a Vietnamese chocolate.
276 00:11:46,920 00:11:49,440 This is the Marou family, isn't it? Absolutely. This is the Marou family, isn't it? Absolutely.
277 00:11:49,640 00:11:52,160 ..then combines with the sabayon mix. ..then combines with the sabayon mix.
278 00:11:52,360 00:11:56,720 I have to whisk at the same time, otherwise the chocolate... I have to whisk at the same time, otherwise the chocolate...
279 00:11:56,920 00:11:58,680 They won't melt properly. They won't melt properly.
280 00:11:58,920 00:12:01,680 Otherwise you get the lump in the mousse. Ah! Otherwise you get the lump in the mousse. Ah!
281 00:12:01,880 00:12:04,640 Tam then whisks fresh cream until light and fluffy Tam then whisks fresh cream until light and fluffy
282 00:12:04,840 00:12:07,680 and gently folds into the chocolate sabayon. and gently folds into the chocolate sabayon.
283 00:12:07,880 00:12:10,120 Holding technique, this combines it together Holding technique, this combines it together
284 00:12:10,320 00:12:12,320 but not losing any aeration. but not losing any aeration.
285 00:12:12,520 00:12:15,520 The classic French sabayon contains fortified wine, The classic French sabayon contains fortified wine,
286 00:12:15,720 00:12:17,120 but not Tam's version. but not Tam's version.
287 00:12:17,320 00:12:19,120 Oh, sherry, Gerry. Oh, sherry, Gerry.
288 00:12:19,320 00:12:21,160 Should be perfect. Should be perfect.
289 00:12:21,360 00:12:24,720 It's the sherry, combine with the sherry and chocolate It's the sherry, combine with the sherry and chocolate
290 00:12:24,920 00:12:27,920 and the sherry alcohol as well. and the sherry alcohol as well.
291 00:12:28,120 00:12:30,480 It's like making love with my food, actually. It's like making love with my food, actually.
292 00:12:32,400 00:12:34,920 And why sherry? I love sherry with chocolate. And why sherry? I love sherry with chocolate.
293 00:12:35,120 00:12:36,400 It's the sweetness... Mm.. It's the sweetness... Mm..
294 00:12:36,600 00:12:40,400 It's smooth and sweet. How smooth it is - there's no lump. It's smooth and sweet. How smooth it is - there's no lump.
295 00:12:40,600 00:12:42,080 Silky and smoothy. Silky and smoothy.
296 00:12:42,280 00:12:44,640 That's beautiful. Oh, the sherry's lovely in it. That's beautiful. Oh, the sherry's lovely in it.
297 00:12:44,840 00:12:48,160 Tam then moulds the sabayon mix with a lychee parfait centre Tam then moulds the sabayon mix with a lychee parfait centre
298 00:12:48,360 00:12:49,680 and freezes. and freezes.
299 00:12:49,880 00:12:53,600 A combination of equal parts of cacao butter and cocoa powder A combination of equal parts of cacao butter and cocoa powder
300 00:12:53,800 00:12:55,720 create the glossy outer coating. create the glossy outer coating.
301 00:12:55,920 00:12:59,400 Ooh, look at this sauce. That looks great, doesn't it? Ooh, look at this sauce. That looks great, doesn't it?
302 00:12:59,600 00:13:01,880 So, there's a lot more chocolate to come. So, there's a lot more chocolate to come.
303 00:13:02,080 00:13:04,320 Yeah. You have to have it. (CHUCKLES) Yeah. You have to have it. (CHUCKLES)
304 00:13:04,520 00:13:07,240 So Tam, you've made these earlier and this is the lychee. So Tam, you've made these earlier and this is the lychee.
305 00:13:07,440 00:13:09,960 Yes, it's a lychee inside as well after I freeze it out. Yes, it's a lychee inside as well after I freeze it out.
306 00:13:10,160 00:13:12,480 I put them all together... Oh. I put them all together... Oh.
307 00:13:12,680 00:13:14,480 And make a ball. Fantastic. And make a ball. Fantastic.
308 00:13:14,680 00:13:16,880 What's the next step? Have to spray them. What's the next step? Have to spray them.
309 00:13:17,080 00:13:21,280 Finally, Tam applies the finishing touches in his own unique way. Finally, Tam applies the finishing touches in his own unique way.
310 00:13:21,520 00:13:24,880 This is really mad scientist stuff, Tam. Absolutely. This is really mad scientist stuff, Tam. Absolutely.
311 00:13:25,080 00:13:27,080 Nice and glossy, I like it. Nice and glossy, I like it.
312 00:13:27,280 00:13:30,280 So now we've got on the plate is chocolate soil. So now we've got on the plate is chocolate soil.
313 00:13:30,480 00:13:32,240 What is it? The chocolate soil. What is it? The chocolate soil.
314 00:13:32,440 00:13:34,120 Chocolate soil. Chocolate soil.
315 00:13:34,320 00:13:37,960 What I make before is the parfait. Oh, beautiful parfait. What I make before is the parfait. Oh, beautiful parfait.
316 00:13:38,160 00:13:39,640 Passionfruit. Passionfruit.
317 00:13:39,840 00:13:41,360 Oh, that's so beautiful. Oh, that's so beautiful.
318 00:13:41,560 00:13:42,840 Flowers through there as well. Flowers through there as well.
319 00:13:43,040 00:13:45,480 Oh, I think you've got a thing about flowers, chef. Great. Oh, I think you've got a thing about flowers, chef. Great.
320 00:13:48,240 00:13:50,560 Ah, a smear. It's nice and silky. Ah, a smear. It's nice and silky.
321 00:13:50,760 00:13:52,200 And there you have it - And there you have it -
322 00:13:52,400 00:13:55,640 Dandelion's version of a French-inspired chocolate parfait. Dandelion's version of a French-inspired chocolate parfait.
323 00:13:55,840 00:13:57,120 Here we go. Here we go.
324 00:13:57,320 00:13:58,920 Now I crack it, you can hear it a little bit. Now I crack it, you can hear it a little bit.
325 00:13:59,120 00:14:01,400 Oh, yeah, it can crack. And now, also, the middle. Oh, yeah, it can crack. And now, also, the middle.
326 00:14:01,600 00:14:04,280 Oh, look, it's like a beautiful egg and there's lychee in the middle. Oh, look, it's like a beautiful egg and there's lychee in the middle.
327 00:14:04,480 00:14:05,840 Absolutely. Absolutely.
328 00:14:06,040 00:14:08,680 I must try this and your edible flowers... I must try this and your edible flowers...
329 00:14:08,880 00:14:11,120 And also, the passionfruit as well. Oh. And also, the passionfruit as well. Oh.
330 00:14:11,320 00:14:13,600 It's a nice crunchy chocolate soil. It's a nice crunchy chocolate soil.
331 00:14:14,600 00:14:15,960 Mmm... Melt in your mouth? Mmm... Melt in your mouth?
332 00:14:16,160 00:14:18,040 It's heaven. It's heaven.
333 00:14:18,240 00:14:20,360 I have a little bit as well, can I? I have a little bit as well, can I?
334 00:14:20,560 00:14:24,280 I love that lychees is a fruit that I associate with Vietnam I love that lychees is a fruit that I associate with Vietnam
335 00:14:24,480 00:14:26,440 and you've got it right in the centre and you've got it right in the centre
336 00:14:26,640 00:14:29,160 of this beautiful French-Vietnamese dessert. of this beautiful French-Vietnamese dessert.
337 00:14:29,360 00:14:30,680 Mmm. Thank you. Mmm. Thank you.
338 00:14:30,880 00:14:32,560 I love it. Hope you enjoy. Thank you, Tam. I love it. Hope you enjoy. Thank you, Tam.
339 00:14:33,440 00:14:34,760 Coming up... Coming up...
340 00:14:34,960 00:14:38,120 That smells absolutely beautiful! So many aromas on the breeze! That smells absolutely beautiful! So many aromas on the breeze!
341 00:14:38,320 00:14:41,600 ..Geoff cooks his signature dish, the full-moon crab. ..Geoff cooks his signature dish, the full-moon crab.
342 00:14:47,440 00:14:50,200 One fried mud crab with black pepper. One fried mud crab with black pepper.
343 00:14:50,400 00:14:52,880 Here at Dandelion, chef Geoff Lindsay has created a menu Here at Dandelion, chef Geoff Lindsay has created a menu
344 00:14:53,080 00:14:56,040 that inspires and truly delivers an ancient culture that inspires and truly delivers an ancient culture
345 00:14:56,240 00:14:58,160 in modern culinary form. in modern culinary form.
346 00:14:58,360 00:15:01,720 We try to use Vietnamese inspiration for certain dishes that... We try to use Vietnamese inspiration for certain dishes that...
347 00:15:01,920 00:15:04,480 ..particularly regional dishes around Vietnam. ..particularly regional dishes around Vietnam.
348 00:15:04,680 00:15:06,680 It's not just pho and rice paper rolls, It's not just pho and rice paper rolls,
349 00:15:06,880 00:15:09,400 there's a very extensive menu of about 50 dishes that we do. there's a very extensive menu of about 50 dishes that we do.
350 00:15:09,600 00:15:11,880 Everything from the stocks created for soups Everything from the stocks created for soups
351 00:15:12,080 00:15:13,840 to the specialist herbs and spices to the specialist herbs and spices
352 00:15:14,040 00:15:17,720 ensure the essence of Vietnam is captured on every plate. ensure the essence of Vietnam is captured on every plate.
353 00:15:17,920 00:15:20,160 People can tell a plate of Vietnamese food People can tell a plate of Vietnamese food
354 00:15:20,360 00:15:23,800 from a plate of Thai food from a plate of Malaysian food very easily. from a plate of Thai food from a plate of Malaysian food very easily.
355 00:15:24,000 00:15:26,400 It stands out like a beacon, you know? It stands out like a beacon, you know?
356 00:15:26,600 00:15:28,680 The freshness, the lightness, the elegance of the food The freshness, the lightness, the elegance of the food
357 00:15:28,880 00:15:31,200 was something I really felt that I could turn my hand to was something I really felt that I could turn my hand to
358 00:15:31,400 00:15:33,840 and make a really exciting creative restaurant out of. and make a really exciting creative restaurant out of.
359 00:15:34,040 00:15:36,920 A signature ingredient that Geoff proudly presents A signature ingredient that Geoff proudly presents
360 00:15:37,120 00:15:40,040 as you enter his restaurant, is the full-moon mud crab. as you enter his restaurant, is the full-moon mud crab.
361 00:15:40,280 00:15:43,520 Geoff, I'm so delighted, we can taste your signature dish... Me too. Me too. Geoff, I'm so delighted, we can taste your signature dish... Me too. Me too.
362 00:15:43,720 00:15:45,200 Yes. ..and see how it's made. Yes. ..and see how it's made.
363 00:15:45,400 00:15:47,600 We've been doing this for a long time, every full moon. We've been doing this for a long time, every full moon.
364 00:15:47,800 00:15:49,240 So, this is a full-moon crab. Yeah. So, this is a full-moon crab. Yeah.
365 00:15:49,440 00:15:51,120 The idea of this is that traditionally The idea of this is that traditionally
366 00:15:51,320 00:15:53,760 mud crab was always harvested just before the full moon, mud crab was always harvested just before the full moon,
367 00:15:53,960 00:15:55,440 and best eaten on the full moon. and best eaten on the full moon.
368 00:15:55,640 00:16:00,560 Mud crab has this innate desire to burrow down into the mud, Mud crab has this innate desire to burrow down into the mud,
369 00:16:00,760 00:16:03,320 into the intertidal sort of mangrove areas into the intertidal sort of mangrove areas
370 00:16:03,520 00:16:04,880 just before the full moon. just before the full moon.
371 00:16:05,080 00:16:07,520 Before that, it gorges itself on food and becomes very full. Before that, it gorges itself on food and becomes very full.
372 00:16:07,720 00:16:09,000 So, it carb loads? So, it carb loads?
373 00:16:09,200 00:16:11,040 Yes, yes. It does its carbohydrate loading. Yes, yes. It does its carbohydrate loading.
374 00:16:11,240 00:16:13,040 The crab then comes up out of the mud. The crab then comes up out of the mud.
375 00:16:13,240 00:16:15,720 It's a little bit, uh, dirty, muddy to taste, It's a little bit, uh, dirty, muddy to taste,
376 00:16:15,920 00:16:17,280 and it's lost a lot of the condition... and it's lost a lot of the condition...
377 00:16:17,520 00:16:20,320 So, you want to get it before. So, traditionally, just before the full moon. So, you want to get it before. So, traditionally, just before the full moon.
378 00:16:20,520 00:16:22,320 And what sort of crab this? This is mud crab. And what sort of crab this? This is mud crab.
379 00:16:22,560 00:16:24,920 This comes from Tully in Far North Queensland. Beautiful. This comes from Tully in Far North Queensland. Beautiful.
380 00:16:25,120 00:16:27,280 So, you've got a hot wok. Hot wok, yes. So, you've got a hot wok. Hot wok, yes.
381 00:16:27,480 00:16:29,320 A little bit of ginger oil. Ginger oil? A little bit of ginger oil. Ginger oil?
382 00:16:29,520 00:16:31,240 So what we do with this ginger oil, So what we do with this ginger oil,
383 00:16:31,440 00:16:33,800 is we take all the peelings of the ginger is we take all the peelings of the ginger
384 00:16:34,000 00:16:35,480 and infuse it into the oil and infuse it into the oil
385 00:16:35,680 00:16:37,800 and it's a very nice little way to dress the wok, you know? and it's a very nice little way to dress the wok, you know?
386 00:16:38,000 00:16:41,080 You get the breath of the... We love a smoking wok. You get the breath of the... We love a smoking wok.
387 00:16:41,280 00:16:43,120 A smoking wok. A smoking wok.
388 00:16:43,320 00:16:45,880 Whoa! So, then the crab goes in. Whoa! So, then the crab goes in.
389 00:16:46,080 00:16:48,080 Oh, you can smell the ginger, Geoff. Oh, you can smell the ginger, Geoff.
390 00:16:48,280 00:16:51,560 The initial frying of the crab seals in the flavour The initial frying of the crab seals in the flavour
391 00:16:51,760 00:16:53,080 and turns it a beautiful red. and turns it a beautiful red.
392 00:16:53,280 00:16:55,760 We've made a broth that's made with... We've made a broth that's made with...
393 00:16:55,960 00:16:58,600 It starts with chicken stock and has lots of lemongrass, It starts with chicken stock and has lots of lemongrass,
394 00:16:58,800 00:17:00,560 ginger and tomato in it. ginger and tomato in it.
395 00:17:00,760 00:17:03,160 A little bit of fish sauce and palm sugar. A little bit of fish sauce and palm sugar.
396 00:17:03,360 00:17:04,880 So we make a base stock first. So we make a base stock first.
397 00:17:05,080 00:17:07,440 So I'm going to add a little bit of extra ginger to this now. So I'm going to add a little bit of extra ginger to this now.
398 00:17:07,640 00:17:09,160 Ooh, that looks like a beautiful broth. Ooh, that looks like a beautiful broth.
399 00:17:09,360 00:17:10,920 Going to add the broth. Going to add the broth.
400 00:17:12,920 00:17:15,880 A little bit of extra tomato to it. A little bit of extra tomato to it.
401 00:17:17,560 00:17:18,880 And then our lid goes on And then our lid goes on
402 00:17:19,080 00:17:21,040 and we steam this one for about eight minutes now. and we steam this one for about eight minutes now.
403 00:17:21,240 00:17:24,200 Geoff, one of your key ingredients, well, in all Vietnamese cooking, Geoff, one of your key ingredients, well, in all Vietnamese cooking,
404 00:17:24,400 00:17:26,080 is the fish sauce. Yes. (LAUGHS) is the fish sauce. Yes. (LAUGHS)
405 00:17:26,280 00:17:28,800 Tell me, yours looks so clear, so beautiful. Tell me, yours looks so clear, so beautiful.
406 00:17:29,000 00:17:31,240 OK, so the very best fish sauce in the world OK, so the very best fish sauce in the world
407 00:17:31,440 00:17:32,760 comes from the island of Phu Quoc, comes from the island of Phu Quoc,
408 00:17:32,960 00:17:35,040 which is just in the southern part of Vietnam which is just in the southern part of Vietnam
409 00:17:35,240 00:17:38,600 on the border of Cambodia, uh, and Vietnam. on the border of Cambodia, uh, and Vietnam.
410 00:17:38,800 00:17:41,560 It's like the champagne of fish sauce. It's like the champagne of fish sauce.
411 00:17:41,760 00:17:44,400 Now, this word in here that says 'nuoc mam nhi', Now, this word in here that says 'nuoc mam nhi',
412 00:17:44,600 00:17:46,520 that means it's like the extra virgin. that means it's like the extra virgin.
413 00:17:46,720 00:17:49,000 So, they make this with anchovies, with salt, So, they make this with anchovies, with salt,
414 00:17:49,200 00:17:51,840 layers and layers of anchovies and salt in a very large barrel. layers and layers of anchovies and salt in a very large barrel.
415 00:17:52,040 00:17:53,440 They take the bung out of the bottom They take the bung out of the bottom
416 00:17:53,640 00:17:57,240 and the first juice that comes out is called 'nuoc mam nhi'. and the first juice that comes out is called 'nuoc mam nhi'.
417 00:17:57,440 00:18:00,200 Today with my crab I'm gonna use this one, because it's the best. Today with my crab I'm gonna use this one, because it's the best.
418 00:18:00,400 00:18:02,400 After simmering for around eight minutes, After simmering for around eight minutes,
419 00:18:02,600 00:18:05,960 chef checks to see if the crab meat has shrunk away from the shell. chef checks to see if the crab meat has shrunk away from the shell.
420 00:18:06,160 00:18:08,040 And that looks done, yes? It looks beautiful. Mmm. And that looks done, yes? It looks beautiful. Mmm.
421 00:18:08,240 00:18:11,120 So it starts quite spicy and starts with a lot of ginger and lemongrass, So it starts quite spicy and starts with a lot of ginger and lemongrass,
422 00:18:11,320 00:18:14,280 but by the time you cook the luscious sweet crab in it... but by the time you cook the luscious sweet crab in it...
423 00:18:15,680 00:18:17,200 ..it adds a really beautiful balance. ..it adds a really beautiful balance.
424 00:18:17,400 00:18:19,560 Little bit of basil, little bit more tomato, Little bit of basil, little bit more tomato,
425 00:18:19,760 00:18:21,160 again, layering these things. again, layering these things.
426 00:18:21,360 00:18:24,120 Oh. And there we have it, time to plate. Oh. And there we have it, time to plate.
427 00:18:26,600 00:18:27,880 OK, so very important, OK, so very important,
428 00:18:28,080 00:18:29,920 I'm just gonna open up the claws before I plate, I'm just gonna open up the claws before I plate,
429 00:18:30,120 00:18:32,720 just to make it look really dramatic, more than anything else, just to make it look really dramatic, more than anything else,
430 00:18:32,920 00:18:34,480 it doesn't add to the flavour. it doesn't add to the flavour.
431 00:18:34,680 00:18:36,360 That smells absolutely beautiful. That smells absolutely beautiful.
432 00:18:36,560 00:18:38,320 There's so many aromas on the breeze. There's so many aromas on the breeze.
433 00:18:38,520 00:18:40,080 And then, a little bit extra... And then, a little bit extra...
434 00:18:40,280 00:18:41,880 Oh, you've got to do those Vietnamese herbs. Oh, you've got to do those Vietnamese herbs.
435 00:18:42,080 00:18:45,440 Yep, yep, so once again, that layering of herbs in the sauce Yep, yep, so once again, that layering of herbs in the sauce
436 00:18:45,640 00:18:47,280 and then herbs on the top at the end. and then herbs on the top at the end.
437 00:18:47,480 00:18:49,160 So, you've got the Thai basil, coriander... So, you've got the Thai basil, coriander...
438 00:18:49,360 00:18:52,120 Coriander, I'm going to put a little bit of Vietnamese mint as well. Coriander, I'm going to put a little bit of Vietnamese mint as well.
439 00:18:52,320 00:18:55,200 Oh, good, that's so popular, the polygonum. Oh, good, that's so popular, the polygonum.
440 00:18:55,400 00:18:57,080 And there we have it. Yum. And there we have it. Yum.
441 00:18:57,280 00:18:59,040 Full-moon chilli mud crab. Full-moon chilli mud crab.
442 00:18:59,240 00:19:01,400 Thank you, Geoff Lindsay. My pleasure. Thank you, Geoff Lindsay. My pleasure.
443 00:19:01,600 00:19:04,680 Coming up, our home cooks pay us a surprise visit. Coming up, our home cooks pay us a surprise visit.
444 00:19:04,880 00:19:07,040 In reality, we did want to beat the chefs. In reality, we did want to beat the chefs.
445 00:19:07,240 00:19:08,880 Yes! And it was about us, not them. Yes! And it was about us, not them.
446 00:19:09,080 00:19:11,800 Wah! I love that! Wah! I love that!
447 00:19:16,600 00:19:18,880 MAEVE O'MEARA: Geoff Lindsay opened Dandelion six years ago MAEVE O'MEARA: Geoff Lindsay opened Dandelion six years ago
448 00:19:19,080 00:19:20,920 to get back to his creative roots, to get back to his creative roots,
449 00:19:21,120 00:19:25,480 following many years working at fine dining restaurants Stella and Pearl. following many years working at fine dining restaurants Stella and Pearl.
450 00:19:25,680 00:19:28,720 People in Australia have really embraced Vietnamese food People in Australia have really embraced Vietnamese food
451 00:19:28,920 00:19:30,240 and your twist on it. and your twist on it.
452 00:19:30,440 00:19:31,840 Yeah, I think that's really important. Yeah, I think that's really important.
453 00:19:32,080 00:19:36,040 That it's one thing to just be able to cook renditions of classic Vietnamese dishes, That it's one thing to just be able to cook renditions of classic Vietnamese dishes,
454 00:19:36,240 00:19:37,560 but the most important thing but the most important thing
455 00:19:37,760 00:19:40,120 is to be able to introduce them to a new marketplace is to be able to introduce them to a new marketplace
456 00:19:40,320 00:19:42,200 and that's what I think is what Dandelion has done, and that's what I think is what Dandelion has done,
457 00:19:42,400 00:19:45,240 is that we've been able to translate the food. is that we've been able to translate the food.
458 00:19:45,440 00:19:49,560 We don't call our food traditional or authentic Vietnamese food at all, We don't call our food traditional or authentic Vietnamese food at all,
459 00:19:49,760 00:19:51,880 we call it modern or contemporary Vietnamese cuisine we call it modern or contemporary Vietnamese cuisine
460 00:19:52,080 00:19:54,920 and it's got... it's done with a real Australian imprimatur too. and it's got... it's done with a real Australian imprimatur too.
461 00:19:55,120 00:19:56,720 You know, an Australian enthusiasm. You know, an Australian enthusiasm.
462 00:19:56,920 00:20:00,120 As a Western chef who's adopted this exquisite cuisine, As a Western chef who's adopted this exquisite cuisine,
463 00:20:00,320 00:20:02,560 Geoff and his chefs' line were put to the test Geoff and his chefs' line were put to the test
464 00:20:02,760 00:20:05,440 as they took on the might of four passionate home cooks, as they took on the might of four passionate home cooks,
465 00:20:05,640 00:20:07,080 who brought heritage to the table. who brought heritage to the table.
466 00:20:07,280 00:20:09,320 What do you think, guys? Can you beat them? What do you think, guys? Can you beat them?
467 00:20:09,520 00:20:11,520 ALL: Yes! We'll give it a go! ALL: Yes! We'll give it a go!
468 00:20:11,720 00:20:13,680 Whoa! Let's do it! Whoa! Let's do it!
469 00:20:13,880 00:20:15,160 (ALL LAUGH) (ALL LAUGH)
470 00:20:15,360 00:20:17,360 Today, our home cooks have surprised us, Today, our home cooks have surprised us,
471 00:20:17,560 00:20:20,120 coming to Dandelion to experience Geoff's take coming to Dandelion to experience Geoff's take
472 00:20:20,320 00:20:22,440 on a cuisine close to their hearts. on a cuisine close to their hearts.
473 00:20:22,640 00:20:25,520 How do you happen to be here today? Did you have a little pact? How do you happen to be here today? Did you have a little pact?
474 00:20:25,720 00:20:27,600 We did have a pact. Yes, we did. We did have a pact. Yes, we did.
475 00:20:27,800 00:20:29,080 Well, we, um... Well, we, um...
476 00:20:29,280 00:20:30,920 We knew that we were gonna catch up definitely We knew that we were gonna catch up definitely
477 00:20:31,120 00:20:33,200 and it just so happened that this was the perfect weekend and it just so happened that this was the perfect weekend
478 00:20:33,440 00:20:35,560 because Cecile came down to Melbourne, so... I did. because Cecile came down to Melbourne, so... I did.
479 00:20:35,760 00:20:37,040 So, tell me. So, tell me.
480 00:20:37,240 00:20:39,120 You've had a massive week cooking in the kitchen You've had a massive week cooking in the kitchen
481 00:20:39,320 00:20:41,320 against the line of Dandelion. against the line of Dandelion.
482 00:20:41,520 00:20:42,840 How was it? How was it? How was it? How was it?
483 00:20:43,040 00:20:45,560 In reality, we did want to beat the chefs. In reality, we did want to beat the chefs.
484 00:20:45,760 00:20:48,040 Yes! And it was about us, not them. Yes! And it was about us, not them.
485 00:20:48,240 00:20:51,240 I can't even believe I actually had something to plate up in the end I can't even believe I actually had something to plate up in the end
486 00:20:51,440 00:20:52,720 and put up on the pass. and put up on the pass.
487 00:20:52,920 00:20:54,840 So what was happening? You burnt the toffee... So what was happening? You burnt the toffee...
488 00:20:55,040 00:20:56,400 Yeah, I burnt the toffee six times. Yeah, I burnt the toffee six times.
489 00:20:56,600 00:20:57,960 Six times? Gone! Six times? Gone!
490 00:20:58,160 00:21:01,400 But creating caramel under pressure is no mean feat. But creating caramel under pressure is no mean feat.
491 00:21:01,600 00:21:03,120 Mmm, it's burnt. Mmm, it's burnt.
492 00:21:03,320 00:21:06,880 Caramel number one, gone. I burnt it again. Caramel number one, gone. I burnt it again.
493 00:21:07,080 00:21:08,520 Competition or not, Competition or not,
494 00:21:08,760 00:21:12,000 Geoff couldn't help but impart his knowledge to his rivals. (GASPS) Geoff couldn't help but impart his knowledge to his rivals. (GASPS)
495 00:21:12,200 00:21:13,880 I'll give you a hand to make this caramel, yes? I'll give you a hand to make this caramel, yes?
496 00:21:14,080 00:21:15,360 So, what you need to do... Yep... So, what you need to do... Yep...
497 00:21:15,560 00:21:18,320 You're going to start off with two cups of sugar and one cup of water. You're going to start off with two cups of sugar and one cup of water.
498 00:21:18,520 00:21:19,960 Oh, one cup of water. OK. Oh, one cup of water. OK.
499 00:21:20,160 00:21:23,040 Which helped Cecile deliver a completed plate to the pass. Which helped Cecile deliver a completed plate to the pass.
500 00:21:23,240 00:21:25,480 So, the great god of cooking looked after you, Cecile. So, the great god of cooking looked after you, Cecile.
501 00:21:25,680 00:21:27,600 They did! He answered my prayers. They did! He answered my prayers.
502 00:21:27,800 00:21:29,800 It was a culinary fight from the start It was a culinary fight from the start
503 00:21:30,000 00:21:33,480 as the home cooks battled it out for the ultimate opportunity as the home cooks battled it out for the ultimate opportunity
504 00:21:33,680 00:21:35,760 to cook against executive chef, Geoff. to cook against executive chef, Geoff.
505 00:21:35,960 00:21:38,400 And Thanh, you were cooking against Geoff. How was that? And Thanh, you were cooking against Geoff. How was that?
506 00:21:38,600 00:21:40,360 It was really nerve-racking. Was it? It was really nerve-racking. Was it?
507 00:21:40,560 00:21:44,920 But, it was such an honour to cook against Chef Geoff But, it was such an honour to cook against Chef Geoff
508 00:21:45,120 00:21:49,560 and at the end when both the plates were... presented on the pass, and at the end when both the plates were... presented on the pass,
509 00:21:49,760 00:21:51,040 it was, uh... it was, uh...
510 00:21:51,240 00:21:54,600 It was a true showing of the professionalism that chefs have. It was a true showing of the professionalism that chefs have.
511 00:21:55,600 00:21:59,120 Wow, chef, your banh xeo is absolutely massive, it dwarfs mine. Wow, chef, your banh xeo is absolutely massive, it dwarfs mine.
512 00:21:59,320 00:22:01,040 A lot of people say that! A lot of people say that!
513 00:22:01,240 00:22:03,120 But there could be only one winner. But there could be only one winner.
514 00:22:03,320 00:22:07,560 Congratulations, chef Geoff Lindsay, you got the best plate on the pass. Congratulations, chef Geoff Lindsay, you got the best plate on the pass.
515 00:22:07,760 00:22:09,680 (APPLAUSE) Thank you. (APPLAUSE) Thank you.
516 00:22:09,880 00:22:11,600 Thank you, boys. Thank you, thank you. Thank you, boys. Thank you, thank you.
517 00:22:11,800 00:22:13,400 And I hope I did us all proud. And I hope I did us all proud.
518 00:22:13,600 00:22:15,440 (ALL CHEER) (ALL CHEER)
519 00:22:16,480 00:22:18,200 Fist pump! Whoo! Fist pump! Whoo!
520 00:22:18,400 00:22:20,840 Maeve, you've gotta do this too. You can join us too! Maeve, you've gotta do this too. You can join us too!
521 00:22:21,040 00:22:22,320 Wah! Wah!
522 00:22:22,520 00:22:24,240 The Chefs' Line here at Dandelion The Chefs' Line here at Dandelion
523 00:22:24,440 00:22:27,080 have certainly put their stamp on Vietnamese food have certainly put their stamp on Vietnamese food
524 00:22:27,280 00:22:30,920 from the classic wraps and rolls to the intricate desserts, from the classic wraps and rolls to the intricate desserts,
525 00:22:31,120 00:22:32,520 every dish is unique. every dish is unique.
526 00:22:32,720 00:22:34,440 Having seen the restaurant in action Having seen the restaurant in action
527 00:22:34,640 00:22:37,000 there's just one thing left for me to do. there's just one thing left for me to do.
528 00:22:37,200 00:22:38,880 Oh! Oh! Oh! Oh!
529 00:22:39,080 00:22:41,240 There you go! Look at all that beautiful meat. There you go! Look at all that beautiful meat.
530 00:22:41,440 00:22:44,200 Delight. Delight. Delight. Delight.
531 00:22:46,080 00:22:47,360 Mmm. Mmm.
532 00:22:47,560 00:22:49,280 The crab's so sweet and delicious The crab's so sweet and delicious
533 00:22:49,480 00:22:53,520 and that aromatic, um, broth and the herbs and... and that aromatic, um, broth and the herbs and...
534 00:22:53,720 00:22:55,120 All it's missing is a glass of wine. All it's missing is a glass of wine.
535 00:22:55,320 00:22:58,240 I happen to know the, um, the chef and restauranteur here. I happen to know the, um, the chef and restauranteur here.
536 00:22:58,440 00:23:00,280 I think we can help you. (CHUCKLES) Yes. I think we can help you. (CHUCKLES) Yes.
537 00:23:00,480 00:23:03,560 Mmm. Gorgeous. Mmm. Gorgeous.
538 00:23:03,760 00:23:06,760 Geoff, thank you so much for sharing so many beautiful dishes Geoff, thank you so much for sharing so many beautiful dishes
539 00:23:06,960 00:23:10,880 and showing us where your passion for Vietnamese food comes from and showing us where your passion for Vietnamese food comes from
540 00:23:11,080 00:23:12,920 and seeing your chefs' line in action. and seeing your chefs' line in action.
541 00:23:13,120 00:23:15,040 What joy and delight happens in this kitchen. What joy and delight happens in this kitchen.
542 00:23:15,240 00:23:16,520 Yeah, it was amazing Yeah, it was amazing
543 00:23:16,720 00:23:19,720 and it was fantastic to see us all up against the home cooks and it was fantastic to see us all up against the home cooks
544 00:23:19,920 00:23:22,280 and to see what passion and enthusiasm they had and to see what passion and enthusiasm they had
545 00:23:22,480 00:23:24,000 for beautiful Vietnamese food. for beautiful Vietnamese food.
546 00:23:24,200 00:23:26,200 They're great too. Yeah, it was a great competition. They're great too. Yeah, it was a great competition.
547 00:23:26,400 00:23:28,480 And we're very pleased to have come out on top. And we're very pleased to have come out on top.
548 00:23:28,680 00:23:30,360 (LAUGHS) Good-o. (LAUGHS) Good-o.
549 00:23:30,560 00:23:33,000 Next time on The Chefs' Line, tastebuds at the ready, Next time on The Chefs' Line, tastebuds at the ready,
550 00:23:33,200 00:23:34,480 it's African week. it's African week.
551 00:23:34,680 00:23:37,480 Wow! That is good! So pretty. Wow! That is good! So pretty.
552 00:23:37,680 00:23:41,720 Like the rains down in Africa, it's a food fight of epic proportions. Like the rains down in Africa, it's a food fight of epic proportions.
553 00:23:41,920 00:23:44,960 I might get disqualified, so I'll keep that to myself. I might get disqualified, so I'll keep that to myself.
554 00:23:45,160 00:23:46,600 I panicked. I panicked.
555 00:23:46,800 00:23:48,480 Having to stop myself from pushing her aside Having to stop myself from pushing her aside
556 00:23:48,680 00:23:49,960 and just doing the bloody dish. and just doing the bloody dish.
557 00:23:50,160 00:23:52,240 As four new home cooks take on the might As four new home cooks take on the might
558 00:23:52,440 00:23:55,760 of South Australia's best restaurant, Africola. of South Australia's best restaurant, Africola.