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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. |