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1 00:00:01,080 00:00:05,120 MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy. MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy.
2 00:00:05,320 00:00:07,640 This is known as the chefs' line. This is known as the chefs' line.
3 00:00:07,840 00:00:09,400 It escalates in authority, It escalates in authority,
4 00:00:09,600 00:00:12,920 starting from the apprentice chef right up to the head chef. starting from the apprentice chef right up to the head chef.
5 00:00:13,120 00:00:16,280 And now, in a David versus Goliath battle, And now, in a David versus Goliath battle,
6 00:00:16,480 00:00:19,200 passionate home cooks from all walks of life passionate home cooks from all walks of life
7 00:00:19,400 00:00:21,440 will take on the chefs' line. will take on the chefs' line.
8 00:00:23,480 00:00:26,840 Each week will feature a different cuisine. Each week will feature a different cuisine.
9 00:00:27,040 00:00:29,080 This week... This week...
10 00:00:29,280 00:00:30,600 ..it's African ..it's African
11 00:00:30,800 00:00:32,840 and these four home cooks are ready to battle and these four home cooks are ready to battle
12 00:00:33,040 00:00:36,160 the chefs' line from Adelaide restaurant Africola. the chefs' line from Adelaide restaurant Africola.
13 00:00:36,360 00:00:37,840 MAN: Alright, we've got stuff on the pass. MAN: Alright, we've got stuff on the pass.
14 00:00:38,040 00:00:39,920 Yes, let's go! Let's go! Let's go, please. Yes, let's go! Let's go! Let's go, please.
15 00:00:40,120 00:00:42,640 Let us let the cooking do the talking. Let us let the cooking do the talking.
16 00:00:42,840 00:00:44,680 The cooks with the best plates on the pass The cooks with the best plates on the pass
17 00:00:44,880 00:00:47,200 will go through to the next round, will go through to the next round,
18 00:00:47,400 00:00:51,680 but the home cook whose dish doesn't deliver will be sent home. but the home cook whose dish doesn't deliver will be sent home.
19 00:00:53,960 00:00:57,040 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
20 00:00:57,240 00:01:00,000 renowned chef Mark Olive renowned chef Mark Olive
21 00:01:00,200 00:01:03,200 and food writer Melissa Leong... and food writer Melissa Leong...
22 00:01:03,400 00:01:04,920 Let's cook! Let's cook!
23 00:01:05,120 00:01:06,680 ..which home cook has what it takes ..which home cook has what it takes
24 00:01:06,880 00:01:09,440 to make it to the end of The Chefs' Line? to make it to the end of The Chefs' Line?
25 00:01:19,640 00:01:21,480 The week kicks off with four home cooks The week kicks off with four home cooks
26 00:01:21,680 00:01:25,840 showcasing and celebrating their skills with African food. showcasing and celebrating their skills with African food.
27 00:01:26,040 00:01:29,080 We start with 32-year-old student adviser Wayne We start with 32-year-old student adviser Wayne
28 00:01:29,280 00:01:30,960 from Trinidad and Tobago. from Trinidad and Tobago.
29 00:01:31,160 00:01:34,960 My grandad is actually Chinese. My dad is African descent. My grandad is actually Chinese. My dad is African descent.
30 00:01:35,160 00:01:38,960 African cuisine is important to me because it goes with my identity. African cuisine is important to me because it goes with my identity.
31 00:01:39,160 00:01:41,920 Agnes, a nurse and mother of two from Zimbabwe, Agnes, a nurse and mother of two from Zimbabwe,
32 00:01:42,120 00:01:44,160 has been cooking since she was 10. has been cooking since she was 10.
33 00:01:44,360 00:01:47,040 My grandmother inspired me in cooking My grandmother inspired me in cooking
34 00:01:47,240 00:01:49,640 because she always had love when she's cooking. because she always had love when she's cooking.
35 00:01:49,840 00:01:52,360 Her family experience will be hard to beat. Her family experience will be hard to beat.
36 00:01:52,560 00:01:53,880 Best mummy! Best mummy!
37 00:01:54,080 00:01:55,720 I'm the best mummy, am I? I'm the best mummy, am I?
38 00:01:55,920 00:02:00,680 Pauline, self-described tribal chef and mother of two, grew up in Kenya. Pauline, self-described tribal chef and mother of two, grew up in Kenya.
39 00:02:00,880 00:02:05,960 What I really love about Africa is we never cooked dishes for one. What I really love about Africa is we never cooked dishes for one.
40 00:02:06,160 00:02:09,080 In the kitchen, she'll stay true to her Kenyan roots. In the kitchen, she'll stay true to her Kenyan roots.
41 00:02:09,280 00:02:11,520 Cuisines are all about really bringing out Cuisines are all about really bringing out
42 00:02:11,720 00:02:14,320 how food was introduced to you. how food was introduced to you.
43 00:02:14,520 00:02:18,920 And karate champion Alexis from Cameroon loves African ingredients. And karate champion Alexis from Cameroon loves African ingredients.
44 00:02:19,120 00:02:22,400 You have to choose the fresh ingredients. You have to choose the fresh ingredients.
45 00:02:22,600 00:02:25,840 His competitive drive will also be hard to beat. His competitive drive will also be hard to beat.
46 00:02:26,040 00:02:29,400 Let us let the cooking do the talking. Let us let the cooking do the talking.
47 00:02:31,360 00:02:33,320 DAN HONG: Welcome to The Chefs' Line. DAN HONG: Welcome to The Chefs' Line.
48 00:02:33,520 00:02:37,840 We want to experience everything your home cooking can offer, We want to experience everything your home cooking can offer,
49 00:02:38,040 00:02:39,760 to see if it can measure up to see if it can measure up
50 00:02:39,960 00:02:44,440 against the professional plates of a restaurant kitchen. against the professional plates of a restaurant kitchen.
51 00:02:44,640 00:02:47,160 Wayne, how are you feeling? I'm doing well. Wayne, how are you feeling? I'm doing well.
52 00:02:47,360 00:02:49,280 And I'd like to start by acknowledging And I'd like to start by acknowledging
53 00:02:49,480 00:02:52,000 the traditional custodians of the land on which we meet today. the traditional custodians of the land on which we meet today.
54 00:02:52,200 00:02:54,480 Thanks a lot, Wayne. That means a real lot. Thanks a lot, Wayne. That means a real lot.
55 00:02:54,680 00:02:56,320 Great acknowledgement. Thank you. Great acknowledgement. Thank you.
56 00:02:57,680 00:02:59,560 Oh, jeez - that's almost made me cry. Oh, jeez - that's almost made me cry.
57 00:02:59,760 00:03:01,040 (LAUGHTER) (LAUGHTER)
58 00:03:01,240 00:03:02,960 Who's going to win tonight? Who's going to win tonight?
59 00:03:03,160 00:03:04,600 Who's really going to bring it on? Who's really going to bring it on?
60 00:03:04,800 00:03:06,480 (MELISSA LAUGHS) We all are. (MELISSA LAUGHS) We all are.
61 00:03:06,680 00:03:08,600 Oh! We all are. We're going to bring it. Oh! We all are. We're going to bring it.
62 00:03:08,800 00:03:10,160 Unite. Unite.
63 00:03:10,360 00:03:14,160 Well, now it's time for you to put your African cooking to the test Well, now it's time for you to put your African cooking to the test
64 00:03:14,360 00:03:18,560 against one of Australia's hottest restaurants - Adelaide's Africola. against one of Australia's hottest restaurants - Adelaide's Africola.
65 00:03:18,760 00:03:21,080 Wow. Wow! Wow. Wow!
66 00:03:21,280 00:03:22,680 Awesome. Awesome.
67 00:03:22,880 00:03:26,800 MAEVE O'MEARA: Famous for producing high-end and modern African cuisine, MAEVE O'MEARA: Famous for producing high-end and modern African cuisine,
68 00:03:27,000 00:03:29,600 Africola has only been open two years Africola has only been open two years
69 00:03:29,800 00:03:33,360 and has already been rated the best restaurant in South Australia. and has already been rated the best restaurant in South Australia.
70 00:03:33,600 00:03:37,000 Alright, we've got stuff on the pass. Yes, let's go! Let's go! Let's go, please. Alright, we've got stuff on the pass. Yes, let's go! Let's go! Let's go, please.
71 00:03:37,200 00:03:38,800 The restaurant is led by The restaurant is led by
72 00:03:39,000 00:03:41,320 South African born head chef and owner Duncan Welgemoed. South African born head chef and owner Duncan Welgemoed.
73 00:03:41,520 00:03:42,680 Service, please! Service, please!
74 00:03:42,880 00:03:47,840 Africola is my creative platform to showcase my culinary heritage. Africola is my creative platform to showcase my culinary heritage.
75 00:03:48,040 00:03:50,200 The thing I find exciting about African cooking is the fact The thing I find exciting about African cooking is the fact
76 00:03:50,400 00:03:53,800 that it's using things from gastronomy to necessity to survival. that it's using things from gastronomy to necessity to survival.
77 00:03:54,000 00:03:56,280 It's not subtle, 'cause I'm not subtle. It's not subtle, 'cause I'm not subtle.
78 00:03:57,720 00:03:59,000 That's very clever, That's very clever,
79 00:03:59,200 00:04:02,120 that classic flavour of North Africa coming through. that classic flavour of North Africa coming through.
80 00:04:02,320 00:04:03,640 We want to bring an experience We want to bring an experience
81 00:04:03,840 00:04:06,560 that you can get in no other restaurant anywhere in the world. that you can get in no other restaurant anywhere in the world.
82 00:04:06,760 00:04:09,440 This energy and attitude could be the winning difference This energy and attitude could be the winning difference
83 00:04:09,640 00:04:11,200 for Africola's chef's line. for Africola's chef's line.
84 00:04:11,400 00:04:14,080 We've got rendered chicken fat, peri peri marinade We've got rendered chicken fat, peri peri marinade
85 00:04:14,280 00:04:15,720 and a little touch of citrus. and a little touch of citrus.
86 00:04:15,920 00:04:17,360 Wicked! Wicked!
87 00:04:18,400 00:04:20,720 Duncan, can you introduce us to your chefs' line Duncan, can you introduce us to your chefs' line
88 00:04:20,920 00:04:22,880 to be cooking against our home cooks? to be cooking against our home cooks?
89 00:04:23,080 00:04:25,680 Well I've got, um, Denni, my apprentice. Well I've got, um, Denni, my apprentice.
90 00:04:25,880 00:04:27,800 We've got station chef Alex. We've got station chef Alex.
91 00:04:28,000 00:04:32,160 And then we've got my sous-chef Ali. So, he's my second-in-command. And then we've got my sous-chef Ali. So, he's my second-in-command.
92 00:04:32,360 00:04:34,600 And I'm Duncan, owner and chef of Africola, And I'm Duncan, owner and chef of Africola,
93 00:04:34,800 00:04:36,640 um, and I just make them look good. um, and I just make them look good.
94 00:04:36,840 00:04:38,520 (LAUGHS) (LAUGHS)
95 00:04:38,720 00:04:41,320 So, first to cook this week is apprentice chef Denni. So, first to cook this week is apprentice chef Denni.
96 00:04:41,520 00:04:44,120 Denni, please step up. MARK OLIVE: How are you feeling? Denni, please step up. MARK OLIVE: How are you feeling?
97 00:04:44,320 00:04:45,760 I'm really nervous, actually, I'm really nervous, actually,
98 00:04:45,960 00:04:48,520 because I'm not in my normal environment. because I'm not in my normal environment.
99 00:04:48,720 00:04:50,640 MAEVE O'MEARA: Apprentice chef Denni will prepare MAEVE O'MEARA: Apprentice chef Denni will prepare
100 00:04:50,840 00:04:54,600 a peri peri chicken dish from Africola's menu. a peri peri chicken dish from Africola's menu.
101 00:04:54,800 00:04:57,320 Peri peri is a chilli-based sauce served with chicken Peri peri is a chilli-based sauce served with chicken
102 00:04:57,520 00:04:59,040 that originated in Angola that originated in Angola
103 00:04:59,240 00:05:02,280 and became hugely popular in South Africa. and became hugely popular in South Africa.
104 00:05:02,480 00:05:05,520 The home cooks will need to create their own version. The home cooks will need to create their own version.
105 00:05:07,200 00:05:10,600 So, picking the best plate on the pass this evening will be one of us. So, picking the best plate on the pass this evening will be one of us.
106 00:05:10,800 00:05:12,920 This evening... This evening...
107 00:05:13,120 00:05:14,400 ..is you, Mark. ..is you, Mark.
108 00:05:14,600 00:05:15,880 Ooh! Head off into the holding room. Ooh! Head off into the holding room.
109 00:05:16,080 00:05:18,240 Lucky Mark! (LAUGHTER) Lucky Mark! (LAUGHTER)
110 00:05:18,440 00:05:21,000 MAEVE O'MEARA: Mark will eat and judge everybody's dish MAEVE O'MEARA: Mark will eat and judge everybody's dish
111 00:05:21,200 00:05:23,080 without knowing who cooked what. without knowing who cooked what.
112 00:05:24,600 00:05:27,040 Now, you all have one hour and fifteen minutes Now, you all have one hour and fifteen minutes
113 00:05:27,240 00:05:29,040 to get your plate on the pass. to get your plate on the pass.
114 00:05:29,240 00:05:31,360 Let's cook! Let's do it! Let's cook! Let's do it!
115 00:05:32,800 00:05:34,920 At the end of the week, one of these four home cooks At the end of the week, one of these four home cooks
116 00:05:35,120 00:05:37,520 will go up against head chef Duncan, will go up against head chef Duncan,
117 00:05:37,720 00:05:40,000 but first they need to cook a better peri peri chicken but first they need to cook a better peri peri chicken
118 00:05:40,200 00:05:42,160 than apprentice chef Denni. than apprentice chef Denni.
119 00:05:43,640 00:05:45,640 DENNI: I'm not confident I can beat four home cooks. DENNI: I'm not confident I can beat four home cooks.
120 00:05:45,840 00:05:49,400 I feel that they are the culture, they are their food, I feel that they are the culture, they are their food,
121 00:05:49,600 00:05:50,960 they've lived it their whole life. they've lived it their whole life.
122 00:05:51,160 00:05:53,480 They know exactly what they're doing They know exactly what they're doing
123 00:05:53,680 00:05:55,920 and I've just come in and been taught. and I've just come in and been taught.
124 00:05:56,120 00:05:59,920 Peri peri chicken does have its origins in Portuguese culture. Peri peri chicken does have its origins in Portuguese culture.
125 00:06:00,120 00:06:03,480 It's become a really synonymous dish with South Africa. It's become a really synonymous dish with South Africa.
126 00:06:03,680 00:06:06,000 I mean, what are you looking for in a good peri peri chicken? I mean, what are you looking for in a good peri peri chicken?
127 00:06:06,200 00:06:07,880 The peri peri sauce. The peri peri sauce.
128 00:06:08,080 00:06:10,280 Will it be a mild peri peri? Will it be a hot peri peri? Will it be a mild peri peri? Will it be a hot peri peri?
129 00:06:10,480 00:06:12,040 I mean, what do you think about Mark, I mean, what do you think about Mark,
130 00:06:12,240 00:06:14,360 what type of peri peri chicken he'll enjoy? what type of peri peri chicken he'll enjoy?
131 00:06:14,560 00:06:17,600 I think he'll be looking for big flavours and a lot of balance. I think he'll be looking for big flavours and a lot of balance.
132 00:06:17,800 00:06:19,320 But you know, he's a bit of a spicy fella, But you know, he's a bit of a spicy fella,
133 00:06:19,520 00:06:21,840 so maybe he might like it a bit hot. (LAUGHS) so maybe he might like it a bit hot. (LAUGHS)
134 00:06:23,720 00:06:28,080 Tonight, I am making peri peri chicken with samp. Tonight, I am making peri peri chicken with samp.
135 00:06:29,400 00:06:31,480 Peanut butter will be my secret ingredient today. Peanut butter will be my secret ingredient today.
136 00:06:31,680 00:06:36,480 People don't realise that you can put peanut butter in so many things People don't realise that you can put peanut butter in so many things
137 00:06:36,680 00:06:38,520 and they just taste good, and they just taste good,
138 00:06:38,720 00:06:41,640 and even the things that you least expect to add peanut butter to and even the things that you least expect to add peanut butter to
139 00:06:41,840 00:06:43,400 will still taste really good. will still taste really good.
140 00:06:43,600 00:06:45,000 Very interesting. Very interesting.
141 00:06:45,200 00:06:46,480 I LOVE peanut butter! I LOVE peanut butter!
142 00:06:46,680 00:06:49,520 Honestly, I will put it on anything that I can possibly think of. Honestly, I will put it on anything that I can possibly think of.
143 00:06:52,360 00:06:54,760 So, I'm making some hibiscus peri peri chicken So, I'm making some hibiscus peri peri chicken
144 00:06:54,960 00:06:56,280 with cassava chips. with cassava chips.
145 00:06:56,480 00:06:58,560 I'm actually boiling up my cassava in coconut milk first I'm actually boiling up my cassava in coconut milk first
146 00:06:58,760 00:07:01,920 to sort of infuse that Caribbean coconut flavour in there. to sort of infuse that Caribbean coconut flavour in there.
147 00:07:02,120 00:07:03,400 I'm from a very mixed background I'm from a very mixed background
148 00:07:03,600 00:07:06,800 and have all these influences that have shaped the way I cook, and have all these influences that have shaped the way I cook,
149 00:07:07,000 00:07:10,360 and that means that anything can be incorporated into my dish. and that means that anything can be incorporated into my dish.
150 00:07:10,560 00:07:13,280 Oh, this is the secret ingredient I'm about to add. Oh, this is the secret ingredient I'm about to add.
151 00:07:13,480 00:07:16,480 It's hibiscus flower that's preserved in syrup. It's hibiscus flower that's preserved in syrup.
152 00:07:16,680 00:07:18,160 That's going to make the red really pop. That's going to make the red really pop.
153 00:07:18,360 00:07:21,960 So, the contrast of the light orangey red of the chillies So, the contrast of the light orangey red of the chillies
154 00:07:22,160 00:07:24,280 with the bright red of the hibiscus flower. with the bright red of the hibiscus flower.
155 00:07:27,800 00:07:29,080 So, I blitz that So, I blitz that
156 00:07:29,280 00:07:31,720 to make the peri peri sauce to put the chicken in. to make the peri peri sauce to put the chicken in.
157 00:07:31,920 00:07:34,880 You're going to see those colours bursting before your eyes You're going to see those colours bursting before your eyes
158 00:07:35,080 00:07:36,880 and the flavour should follow on that. and the flavour should follow on that.
159 00:07:37,080 00:07:39,720 I have my peri peri chicken boiling in the sauce, I have my peri peri chicken boiling in the sauce,
160 00:07:39,920 00:07:42,320 then I'm going to put it in the oven just to get some colour on it, then I'm going to put it in the oven just to get some colour on it,
161 00:07:42,520 00:07:44,960 and then finally I'm going to finish it off on the grill. and then finally I'm going to finish it off on the grill.
162 00:07:46,760 00:07:48,640 PAULINE: I feel awesome about peri peri chicken, PAULINE: I feel awesome about peri peri chicken,
163 00:07:48,840 00:07:50,920 because I cook it for my children. because I cook it for my children.
164 00:07:52,240 00:07:54,000 With the chicken, I always make a paste, With the chicken, I always make a paste,
165 00:07:54,200 00:07:56,880 throw in the garlic, ginger, coriander and chilli throw in the garlic, ginger, coriander and chilli
166 00:07:57,080 00:07:58,800 and I put it into the oven. and I put it into the oven.
167 00:07:59,000 00:08:03,360 I'm continuously checking on it, 'cause you don't want it to dry out. I'm continuously checking on it, 'cause you don't want it to dry out.
168 00:08:06,360 00:08:10,600 Uh, this chicken peri peri, alright, is my version of chicken peri peri. Uh, this chicken peri peri, alright, is my version of chicken peri peri.
169 00:08:10,800 00:08:12,920 I mean, I make two dishes, for a start - I mean, I make two dishes, for a start -
170 00:08:13,120 00:08:16,400 you know, wings and whole chicken. you know, wings and whole chicken.
171 00:08:16,600 00:08:18,040 I have to be efficient. I have to be efficient.
172 00:08:18,240 00:08:19,800 I'm preparing the chilli sauce. I'm preparing the chilli sauce.
173 00:08:20,000 00:08:22,240 I put two different kind of chillies, you know? I put two different kind of chillies, you know?
174 00:08:22,440 00:08:24,520 I put the yellow one as well as the red. I put the yellow one as well as the red.
175 00:08:24,720 00:08:27,120 I want the chicken to be hot and hopefully it will be hot. I want the chicken to be hot and hopefully it will be hot.
176 00:08:27,320 00:08:31,640 Not... not scary hot, but I hope I will make it hot. Not... not scary hot, but I hope I will make it hot.
177 00:08:33,520 00:08:35,800 DAN HONG: Talking about chilli, Alexis... DAN HONG: Talking about chilli, Alexis...
178 00:08:36,000 00:08:37,840 I mean, I like hot but, you know... I mean, I like hot but, you know...
179 00:08:38,040 00:08:39,320 MELISSA LEONG: Are you worried? MELISSA LEONG: Are you worried?
180 00:08:39,520 00:08:42,280 Well, I'm not the one that's deciding - it's Mark. Well, I'm not the one that's deciding - it's Mark.
181 00:08:42,480 00:08:46,080 (LAUGHS) So, hopefully, he likes REALLY hot. (LAUGHS) So, hopefully, he likes REALLY hot.
182 00:08:48,120 00:08:50,440 There we go! On schedule, man! There we go! On schedule, man!
183 00:08:50,640 00:08:54,920 The way I cook the peri peri chicken is, uh... The way I cook the peri peri chicken is, uh...
184 00:08:55,120 00:08:57,280 ..is a personal technique. ..is a personal technique.
185 00:08:57,480 00:09:01,080 First, I sit it in a bag, in a plastic bag, then... First, I sit it in a bag, in a plastic bag, then...
186 00:09:01,280 00:09:03,000 The microwave? The microwave?
187 00:09:06,000 00:09:07,280 Alexis! Yes, mate? Alexis! Yes, mate?
188 00:09:07,480 00:09:12,080 What are you doing, mate? This is chicken peri peri my way. What are you doing, mate? This is chicken peri peri my way.
189 00:09:12,280 00:09:13,720 I don't think I've ever seen anyone I don't think I've ever seen anyone
190 00:09:13,920 00:09:15,520 put a chicken in the microwave before. put a chicken in the microwave before.
191 00:09:15,720 00:09:17,560 Don't worry, mate. Is this a special trick of yours? Don't worry, mate. Is this a special trick of yours?
192 00:09:17,760 00:09:20,080 It is a special trick, mate. It is a special trick, mate.
193 00:09:20,280 00:09:22,360 Let us see. So, nine minutes? Let us see. So, nine minutes?
194 00:09:22,560 00:09:24,360 Nine minutes. Thank you. Maximum! Nine minutes. Thank you. Maximum!
195 00:09:25,840 00:09:27,000 OK. OK.
196 00:09:30,280 00:09:31,960 MAEVE O'MEARA: While the heat is on for the home cooks, MAEVE O'MEARA: While the heat is on for the home cooks,
197 00:09:32,160 00:09:36,560 it's also on apprentice chef Denni as she attempts Africola's version. it's also on apprentice chef Denni as she attempts Africola's version.
198 00:09:38,200 00:09:40,880 This is Africola's peri peri chicken - This is Africola's peri peri chicken -
199 00:09:41,080 00:09:43,280 DUNCAN'S peri peri chicken - with 'boom! Chakalaka'. DUNCAN'S peri peri chicken - with 'boom! Chakalaka'.
200 00:09:43,480 00:09:45,720 Now, um, boom! Chakalaka. Now, um, boom! Chakalaka.
201 00:09:45,920 00:09:48,000 Boom! Chakalaka is the special sauce that goes on the top. Boom! Chakalaka is the special sauce that goes on the top.
202 00:09:48,200 00:09:50,320 That's radicchio that's been marinated. That's radicchio that's been marinated.
203 00:09:50,520 00:09:52,000 The bitterness in the radicchio The bitterness in the radicchio
204 00:09:52,200 00:09:54,240 adds to the flavour of the boom! Chakalaka. adds to the flavour of the boom! Chakalaka.
205 00:09:54,440 00:09:57,040 It's a fiery little thing that goes on the top. It's a fiery little thing that goes on the top.
206 00:09:57,240 00:10:02,800 It's very punchy, it's very in-your-face and meaty and... big. It's very punchy, it's very in-your-face and meaty and... big.
207 00:10:03,000 00:10:04,280 It's a lot like Duncan. It's a lot like Duncan.
208 00:10:04,480 00:10:05,600 (LAUGHS) (LAUGHS)
209 00:10:05,800 00:10:08,200 You seem very, very relaxed. No. You seem very, very relaxed. No.
210 00:10:08,400 00:10:11,960 That's, uh... you know, as a chef, that's when the mistakes happen. That's, uh... you know, as a chef, that's when the mistakes happen.
211 00:10:12,160 00:10:13,680 Right, Duncan? (LAUGHS) Right, Duncan? (LAUGHS)
212 00:10:13,880 00:10:16,600 You know that, right? Don't make him sweat. (LAUGHS) You know that, right? Don't make him sweat. (LAUGHS)
213 00:10:16,840 00:10:19,320 Is this on your section when you're in the restaurant, or...? No way. Is this on your section when you're in the restaurant, or...? No way.
214 00:10:19,520 00:10:21,160 Oh! This is... this is the boys. Oh! This is... this is the boys.
215 00:10:21,360 00:10:22,680 So, you don't usually cook this dish? So, you don't usually cook this dish?
216 00:10:22,880 00:10:24,360 No. I'm dessert girl. No. I'm dessert girl.
217 00:10:24,560 00:10:25,840 Right. Yeah. Right. Yeah.
218 00:10:26,040 00:10:28,080 Oh, so you're right, you are! Everything COULD go wrong. Oh, so you're right, you are! Everything COULD go wrong.
219 00:10:28,280 00:10:29,960 Yeah, everything absolutely could go wrong. Yeah, everything absolutely could go wrong.
220 00:10:30,160 00:10:32,320 MELISSA LEONG: One minute now! One minute! MELISSA LEONG: One minute now! One minute!
221 00:10:32,520 00:10:33,840 DUNCAN: Having to stop myself DUNCAN: Having to stop myself
222 00:10:34,040 00:10:36,600 from pushing her aside and just doing the bloody dish. from pushing her aside and just doing the bloody dish.
223 00:10:36,800 00:10:40,320 The chicken needed more time. I panicked. The chicken needed more time. I panicked.
224 00:10:47,760 00:10:49,360 OK. How do I do this? OK. How do I do this?
225 00:10:49,560 00:10:53,400 MAEVE O'MEARA: Apprentice chef Denni and four home cooks are feeling the burn MAEVE O'MEARA: Apprentice chef Denni and four home cooks are feeling the burn
226 00:10:53,600 00:10:58,200 as they compete to create their best version of peri peri chicken. as they compete to create their best version of peri peri chicken.
227 00:10:58,400 00:11:00,920 But it's up to blind-tasting judge Mark, But it's up to blind-tasting judge Mark,
228 00:11:01,120 00:11:03,360 who's no idea who's prepared each dish, who's no idea who's prepared each dish,
229 00:11:03,560 00:11:06,920 to decide which is the best plate on the pass. to decide which is the best plate on the pass.
230 00:11:07,120 00:11:10,160 I think the most important thing about the peri peri chicken for me I think the most important thing about the peri peri chicken for me
231 00:11:10,360 00:11:14,040 is the heat, and also the way the chicken's cooked. is the heat, and also the way the chicken's cooked.
232 00:11:14,280 00:11:17,680 What do you think about someone putting their whole chicken in the microwave? What do you think about someone putting their whole chicken in the microwave?
233 00:11:17,880 00:11:19,880 Wow! (LAUGHS) Wow! (LAUGHS)
234 00:11:20,080 00:11:22,600 (CLUCKS) (BOTH LAUGH) (CLUCKS) (BOTH LAUGH)
235 00:11:22,800 00:11:24,360 That's REALLY different. That's REALLY different.
236 00:11:28,080 00:11:31,000 ALEXIS: The way I've... I've made the whole chicken - ALEXIS: The way I've... I've made the whole chicken -
237 00:11:31,200 00:11:32,960 put it in the microwave, put it in the microwave,
238 00:11:33,160 00:11:38,160 then add some more herbs to it, put it in the oven. then add some more herbs to it, put it in the oven.
239 00:11:38,360 00:11:42,040 100% should I win the show. 110% sure. 100% should I win the show. 110% sure.
240 00:12:08,320 00:12:11,360 I'm confident in the kitchen. That's what I know. I'm confident in the kitchen. That's what I know.
241 00:12:11,560 00:12:12,880 DAN HONG: 30 minutes, guys! DAN HONG: 30 minutes, guys!
242 00:12:13,080 00:12:16,560 You have 30 minutes till you've got to get your plate on the pass! You have 30 minutes till you've got to get your plate on the pass!
243 00:12:16,760 00:12:18,520 You've got this, mate. You've got this. You've got this, mate. You've got this.
244 00:12:18,720 00:12:20,360 Cooking with him behind me is pretty scary, Cooking with him behind me is pretty scary,
245 00:12:20,560 00:12:23,040 but it's like at work - he's always there as well. but it's like at work - he's always there as well.
246 00:12:24,200 00:12:27,640 I do think, um... my chefs are gonna represent. I do think, um... my chefs are gonna represent.
247 00:12:27,840 00:12:30,320 Um, and if they don't... Um, and if they don't...
248 00:12:30,520 00:12:32,280 Then we'll all be fired. Then we'll all be fired.
249 00:12:36,160 00:12:38,680 AGNES: With my peanut butter peri peri chicken, AGNES: With my peanut butter peri peri chicken,
250 00:12:38,880 00:12:40,640 I made samp for the side. I made samp for the side.
251 00:12:40,840 00:12:44,560 Samp is maize. It's a staple in Zimbabwe. Samp is maize. It's a staple in Zimbabwe.
252 00:12:44,760 00:12:48,160 It comes out like a rice, basically, and yet it's just corn. It comes out like a rice, basically, and yet it's just corn.
253 00:12:48,360 00:12:50,400 This going to be interesting. This going to be interesting.
254 00:12:55,840 00:12:58,240 PAULINE: Just like the way people do fish and chips, PAULINE: Just like the way people do fish and chips,
255 00:12:58,440 00:13:02,280 for my kids it's peri peri chicken with potato bhajias. for my kids it's peri peri chicken with potato bhajias.
256 00:13:02,480 00:13:04,640 Potato bhajia has got Indian origin. Potato bhajia has got Indian origin.
257 00:13:04,840 00:13:06,280 It's potatoes, sliced, It's potatoes, sliced,
258 00:13:06,480 00:13:10,800 then you just drip it with the bhajia sauce and deep-fry it. then you just drip it with the bhajia sauce and deep-fry it.
259 00:13:15,960 00:13:18,600 10 minutes to go until you've got to get your plate up on the pass! 10 minutes to go until you've got to get your plate up on the pass!
260 00:13:18,800 00:13:20,520 WAYNE: Alright. WAYNE: Alright.
261 00:13:27,560 00:13:29,880 ALEXIS: Yes, I know that time was very tight ALEXIS: Yes, I know that time was very tight
262 00:13:30,080 00:13:33,280 but I was confident that I will finish just in time. but I was confident that I will finish just in time.
263 00:13:33,480 00:13:37,000 Plantain, which is one of Africa's specialities. Plantain, which is one of Africa's specialities.
264 00:13:37,200 00:13:40,360 Uh, wings, and then finish with the whole chicken. Uh, wings, and then finish with the whole chicken.
265 00:13:43,600 00:13:45,320 DUNCAN: You can do it. You can do it. DUNCAN: You can do it. You can do it.
266 00:13:47,160 00:13:48,440 Two minutes. Alright, joint... Two minutes. Alright, joint...
267 00:13:48,640 00:13:50,320 Yeah, joint. Yes, Chef. Yeah, joint. Yes, Chef.
268 00:13:50,520 00:13:54,400 Watching Denni, uh, was very difficult. Watching Denni, uh, was very difficult.
269 00:13:54,600 00:13:56,520 Are we cooked? Yeah, we're cooked. Are we cooked? Yeah, we're cooked.
270 00:13:56,720 00:13:58,400 Love you. Beautiful. Love you. Beautiful.
271 00:13:58,600 00:14:00,320 Ow. Ow! Ow. Ow. Ow. Ow. Ow! Ow. Ow. Ow.
272 00:14:00,520 00:14:01,520 Beautiful. Beautiful.
273 00:14:01,720 00:14:03,960 DUNCAN: You know, having to kind of stop myself DUNCAN: You know, having to kind of stop myself
274 00:14:04,160 00:14:06,800 from jumping in, pushing her aside and just doing the bloody dish. from jumping in, pushing her aside and just doing the bloody dish.
275 00:14:07,000 00:14:09,560 Right. Radicchio. OK. Yep. Right. Radicchio. OK. Yep.
276 00:14:09,760 00:14:12,040 Uh, that's very, very difficult. Uh, that's very, very difficult.
277 00:14:12,240 00:14:13,920 Um I would actually just... Yes. Um I would actually just... Yes.
278 00:14:14,120 00:14:16,440 Yeah. Just on the sides, yeah? Just on the side, Chef. Yeah. Just on the sides, yeah? Just on the side, Chef.
279 00:14:16,640 00:14:18,240 I'm shaking like a leaf. I'm shaking like a leaf.
280 00:14:20,640 00:14:23,120 I have got to fry these cassava chips. I have got to fry these cassava chips.
281 00:14:23,320 00:14:24,960 I'm going to dunk them in there now. I'm going to dunk them in there now.
282 00:14:25,160 00:14:27,880 At the beginning, everything seemed to be going according to time. At the beginning, everything seemed to be going according to time.
283 00:14:29,160 00:14:31,760 Till I realised that the chicken needed more time. Till I realised that the chicken needed more time.
284 00:14:32,800 00:14:34,480 One minute, now! One minute! One minute, now! One minute!
285 00:14:34,680 00:14:36,360 I panicked. I panicked.
286 00:14:36,560 00:14:38,080 I was worried about the colour. I was worried about the colour.
287 00:14:38,280 00:14:40,000 It was looking a bit pink inside. It was looking a bit pink inside.
288 00:14:40,200 00:14:42,840 I don't know if that was because of the hibiscus - ironically. I don't know if that was because of the hibiscus - ironically.
289 00:14:43,040 00:14:44,840 I was afraid to serve raw chicken I was afraid to serve raw chicken
290 00:14:45,040 00:14:48,000 so I just selected the best cuts that I thought were cooked, so I just selected the best cuts that I thought were cooked,
291 00:14:48,200 00:14:50,320 which why there's barely any chicken on the plate. which why there's barely any chicken on the plate.
292 00:14:50,520 00:14:53,680 Fifteen seconds to go! Get your plates on the pass! Fifteen seconds to go! Get your plates on the pass!
293 00:14:53,880 00:14:55,600 DAN HONG: Get your plate on the pass! (CLAPS) DAN HONG: Get your plate on the pass! (CLAPS)
294 00:14:55,800 00:14:57,480 Are you going to make it? Come on! Are you going to make it? Come on!
295 00:15:03,600 00:15:06,080 I'm not seeing enough hustle. I'm not seeing enough hustle.
296 00:15:06,280 00:15:08,280 PAULINE: (WHISPERS) Go! Go! Go! PAULINE: (WHISPERS) Go! Go! Go!
297 00:15:09,520 00:15:12,440 Well done, guys! Ooh! Well done! Well done, guys! Ooh! Well done!
298 00:15:12,640 00:15:14,480 All the plates are on the pass. All the plates are on the pass.
299 00:15:14,680 00:15:17,560 (LAUGHS) You're so sweaty! Well done. (LAUGHS) You're so sweaty! Well done.
300 00:15:17,760 00:15:19,440 Well done, man. Well done, man.
301 00:15:19,640 00:15:22,320 I'm relying heavily on my sauce to pull me through. I'm relying heavily on my sauce to pull me through.
302 00:15:22,520 00:15:24,720 My hibiscus peri peri sauce was outstanding - My hibiscus peri peri sauce was outstanding -
303 00:15:24,920 00:15:26,640 so full of flavour and colour. so full of flavour and colour.
304 00:15:26,840 00:15:29,520 I just wish there was more chicken to dip into it. I just wish there was more chicken to dip into it.
305 00:15:31,480 00:15:34,080 Really no heat coming from that. Really no heat coming from that.
306 00:15:34,280 00:15:36,320 The chicken's cooked perfect. The chicken's cooked perfect.
307 00:15:36,520 00:15:39,080 It was tough decision, but... It was tough decision, but...
308 00:15:39,280 00:15:43,160 ..ultimately, for me, it was this one here. ..ultimately, for me, it was this one here.
309 00:15:49,320 00:15:53,240 MAEVE O'MEARA: Four home cooks and apprentice chef Denni from restaurant Africola MAEVE O'MEARA: Four home cooks and apprentice chef Denni from restaurant Africola
310 00:15:53,440 00:15:57,200 have just created their best versions of peri peri chicken, have just created their best versions of peri peri chicken,
311 00:15:57,400 00:15:58,760 and now it's time and now it's time
312 00:15:58,960 00:16:03,120 for our blind-tasting judge, Mark, to taste their dishes. for our blind-tasting judge, Mark, to taste their dishes.
313 00:16:03,320 00:16:05,400 Whew! Well, guys, it's hot in here! Whew! Well, guys, it's hot in here!
314 00:16:05,600 00:16:07,680 (LAUGHS) I can smell a lot of chilli. (LAUGHS) I can smell a lot of chilli.
315 00:16:07,880 00:16:10,560 Can you handle the heat, though, Mark? Can you handle the heat, though, Mark?
316 00:16:10,760 00:16:13,000 Really an interesting mix here. Really an interesting mix here.
317 00:16:15,440 00:16:17,080 This is all by one person. This is all by one person.
318 00:16:17,280 00:16:20,680 This is peri peri chicken with fried plantains. This is peri peri chicken with fried plantains.
319 00:16:20,880 00:16:24,560 This is what I'd probably knock out for my 40-odd relatives. This is what I'd probably knock out for my 40-odd relatives.
320 00:16:24,760 00:16:25,600 (LAUGHS) (LAUGHS)
321 00:16:25,800 00:16:28,200 It's peri peri chicken for the family. It's peri peri chicken for the family.
322 00:16:35,240 00:16:37,640 The caramelisation's good. The caramelisation's good.
323 00:16:37,840 00:16:39,520 But really no heat coming from that. But really no heat coming from that.
324 00:16:42,040 00:16:43,200 Ooh! Ooh!
325 00:16:44,360 00:16:45,640 Oop, there it is! Oop, there it is!
326 00:16:45,840 00:16:47,200 You said you weren't getting any heat! You said you weren't getting any heat!
327 00:16:47,400 00:16:48,800 (GASPS) (GASPS)
328 00:16:49,000 00:16:50,320 And do you like it hot, Mark? And do you like it hot, Mark?
329 00:16:50,520 00:16:52,200 Um, if I wasn't going out, Um, if I wasn't going out,
330 00:16:52,400 00:16:54,840 if I was sitting at home eating this, I'd be fine. if I was sitting at home eating this, I'd be fine.
331 00:16:55,040 00:16:57,200 I'd be in a singlet and under a fan eating this. I'd be in a singlet and under a fan eating this.
332 00:16:57,400 00:16:58,760 Definitely. Definitely.
333 00:16:58,960 00:17:00,480 Look, this is nice and moist. Look, this is nice and moist.
334 00:17:00,680 00:17:03,440 Overall, I'd eat it. Overall, I'd eat it.
335 00:17:03,640 00:17:08,400 So, Mark, here we have peri peri chicken with potato bhajia. So, Mark, here we have peri peri chicken with potato bhajia.
336 00:17:08,600 00:17:10,240 Ooh! Ooh!
337 00:17:10,440 00:17:12,520 I mean, it's very rustic, isn't it? I mean, it's very rustic, isn't it?
338 00:17:17,640 00:17:18,600 Mm. Mm.
339 00:17:20,200 00:17:21,840 I was expecting more heat. I was expecting more heat.
340 00:17:22,040 00:17:24,520 The chicken tastes a little bit dry. The chicken tastes a little bit dry.
341 00:17:30,080 00:17:31,960 The bhajia's really nice. The bhajia's really nice.
342 00:17:32,160 00:17:35,280 Very texturally fluffy. Very texturally fluffy.
343 00:17:35,480 00:17:37,960 And comfortable. For me, it's very comfortable. And comfortable. For me, it's very comfortable.
344 00:17:38,160 00:17:41,480 This is peri peri chicken with cassava fries. This is peri peri chicken with cassava fries.
345 00:17:42,720 00:17:43,800 Wow. Wow.
346 00:17:44,000 00:17:46,000 I could probably eat a lot more chicken than that. I could probably eat a lot more chicken than that.
347 00:17:46,200 00:17:47,800 (ALL LAUGH) (ALL LAUGH)
348 00:17:48,000 00:17:49,960 I think you were saying what we were thinking too. I think you were saying what we were thinking too.
349 00:17:50,160 00:17:53,880 Got a bit of a rosella flower, hibiscus flower. Got a bit of a rosella flower, hibiscus flower.
350 00:18:00,280 00:18:01,720 With that. With that.
351 00:18:06,840 00:18:08,480 The fact that there's little chicken The fact that there's little chicken
352 00:18:08,680 00:18:12,320 and the rosella flower - a bit of an Australian touch - and the rosella flower - a bit of an Australian touch -
353 00:18:12,520 00:18:14,280 I'm really confused about this dish. I'm really confused about this dish.
354 00:18:14,480 00:18:15,600 Yeah. Yeah.
355 00:18:15,800 00:18:18,120 But, um, I think what really excites me about the dish But, um, I think what really excites me about the dish
356 00:18:18,320 00:18:20,600 is the sauce itself - it's got the heat. is the sauce itself - it's got the heat.
357 00:18:20,800 00:18:23,360 It's got, for me, the right heat for this dish It's got, for me, the right heat for this dish
358 00:18:23,560 00:18:25,920 but it should be with a bit more chicken. but it should be with a bit more chicken.
359 00:18:26,120 00:18:30,320 This is peri peri chicken with a side of samp. This is peri peri chicken with a side of samp.
360 00:18:30,520 00:18:32,000 Very simple. Very simple.
361 00:18:32,200 00:18:35,320 Can I smell peanut butter? You certainly can. Can I smell peanut butter? You certainly can.
362 00:18:38,400 00:18:40,280 Wow. Wow.
363 00:18:46,760 00:18:48,880 It's very overpowering with peanut. It's very overpowering with peanut.
364 00:18:50,200 00:18:51,480 You know, I look at this dish You know, I look at this dish
365 00:18:51,680 00:18:54,880 and I see it as their own take of peri peri chicken. and I see it as their own take of peri peri chicken.
366 00:18:55,080 00:18:57,400 To me, visually, when I want to see peri peri chicken, To me, visually, when I want to see peri peri chicken,
367 00:18:57,600 00:19:01,520 I like to see the chicken, and not swimming in, like, a casserole. I like to see the chicken, and not swimming in, like, a casserole.
368 00:19:01,720 00:19:07,280 Positives, though - chicken's nice. It's cooked well, nice and moist. Positives, though - chicken's nice. It's cooked well, nice and moist.
369 00:19:07,480 00:19:09,440 Now Mark, I think you're going to really like this one. Now Mark, I think you're going to really like this one.
370 00:19:09,640 00:19:12,520 This is peri peri chicken with boom! Chakalaka! This is peri peri chicken with boom! Chakalaka!
371 00:19:12,720 00:19:14,440 (MARK AND MELISSA LAUGH) (MARK AND MELISSA LAUGH)
372 00:19:18,640 00:19:20,160 Mmm. Quite the carver, mate. Mmm. Quite the carver, mate.
373 00:19:20,360 00:19:23,320 (LAUGHS) Nice. Nice and moist. (LAUGHS) Nice. Nice and moist.
374 00:19:23,520 00:19:25,400 Get your fingers in there, Mark! What are you doing? Get your fingers in there, Mark! What are you doing?
375 00:19:25,600 00:19:28,120 That's how you're supposed to eat peri peri chicken. That's how you're supposed to eat peri peri chicken.
376 00:19:28,320 00:19:29,680 Alright. (SIGHS) Alright. (SIGHS)
377 00:19:29,880 00:19:31,760 Yeah! Yeah!
378 00:19:31,960 00:19:35,480 Really, I can't see that much for me, what's not working. Really, I can't see that much for me, what's not working.
379 00:19:35,680 00:19:37,280 Um, the heat level is right. Um, the heat level is right.
380 00:19:37,480 00:19:41,800 The amount of radicchio - does it make it too bitter? For me, no. The amount of radicchio - does it make it too bitter? For me, no.
381 00:19:42,000 00:19:44,320 And the chicken's cooked perfect. And the chicken's cooked perfect.
382 00:19:44,520 00:19:47,080 So, Mark, you've tasted five plates on the pass this evening - So, Mark, you've tasted five plates on the pass this evening -
383 00:19:47,280 00:19:49,440 four from our very keen home cooks four from our very keen home cooks
384 00:19:49,640 00:19:52,120 and one from our apprentice chef, Denni. and one from our apprentice chef, Denni.
385 00:19:52,320 00:19:54,720 You're in for a bit of a time. Definitely. You're in for a bit of a time. Definitely.
386 00:19:54,920 00:19:58,120 And once I get over this one and go and mop myself down, And once I get over this one and go and mop myself down,
387 00:19:58,320 00:19:59,760 we'll have a decision. we'll have a decision.
388 00:20:08,160 00:20:10,160 MAEVE O'MEARA: All home cooks and apprentice chef Denni MAEVE O'MEARA: All home cooks and apprentice chef Denni
389 00:20:10,360 00:20:13,280 have just cooked their versions of peri peri chicken. have just cooked their versions of peri peri chicken.
390 00:20:14,600 00:20:17,440 Judge Mark has now tasted all five dishes Judge Mark has now tasted all five dishes
391 00:20:17,640 00:20:19,760 without knowing who cooked what. without knowing who cooked what.
392 00:20:19,960 00:20:24,360 The pressure is now on him to announce the best plate on the pass. The pressure is now on him to announce the best plate on the pass.
393 00:20:24,560 00:20:26,400 MARK OLIVE: Well guys, I was really impressed MARK OLIVE: Well guys, I was really impressed
394 00:20:26,600 00:20:28,240 with what was put up in front of me. with what was put up in front of me.
395 00:20:28,440 00:20:30,120 Apprentice Chef Denni, Apprentice Chef Denni,
396 00:20:30,320 00:20:33,360 do you think you've done Africola proud this evening? do you think you've done Africola proud this evening?
397 00:20:33,560 00:20:34,840 I hope so. I hope so.
398 00:20:35,040 00:20:37,600 If I haven't, I'm not gonna hear the end of it when we get home, so... If I haven't, I'm not gonna hear the end of it when we get home, so...
399 00:20:37,800 00:20:39,240 (LAUGHTER) (LAUGHTER)
400 00:20:39,440 00:20:40,840 I was so worried. I was so worried.
401 00:20:41,040 00:20:43,400 Duncan kept saying to me, "You better win. You better win." Duncan kept saying to me, "You better win. You better win."
402 00:20:43,600 00:20:47,080 There was two that really impressed me on the pass tonight There was two that really impressed me on the pass tonight
403 00:20:47,280 00:20:50,560 and, um, the top two for me and, um, the top two for me
404 00:20:50,760 00:20:52,400 were these two here. were these two here.
405 00:20:53,520 00:20:55,160 I do like heat... I do like heat...
406 00:20:56,440 00:20:59,000 ..and I do like flavour. ..and I do like flavour.
407 00:21:01,920 00:21:03,600 It was really tough decision. It was really tough decision.
408 00:21:03,800 00:21:06,280 But, ultimately, for me... But, ultimately, for me...
409 00:21:08,560 00:21:10,360 ..it was this one here. ..it was this one here.
410 00:21:10,560 00:21:12,600 (APPLAUSE, CHEERING) (APPLAUSE, CHEERING)
411 00:21:12,800 00:21:14,080 Was that you, Denni? Was that you, Denni?
412 00:21:14,280 00:21:16,080 Yep, that was me. Well done, Denni. Yep, that was me. Well done, Denni.
413 00:21:16,280 00:21:18,360 It was so moist, it was so nice It was so moist, it was so nice
414 00:21:18,560 00:21:23,640 and the balance with the, uh, radicchio was really, really tasty. and the balance with the, uh, radicchio was really, really tasty.
415 00:21:23,840 00:21:25,600 So, well done. Thank you. So, well done. Thank you.
416 00:21:25,800 00:21:27,080 I'm happy. I'm really happy. I'm happy. I'm really happy.
417 00:21:27,280 00:21:29,520 I was a little bit worried. And the boys can't pay out on me. I was a little bit worried. And the boys can't pay out on me.
418 00:21:29,720 00:21:31,160 Head Chef Duncan, Head Chef Duncan,
419 00:21:31,360 00:21:33,480 you must be proud, maybe a little bit relieved? you must be proud, maybe a little bit relieved?
420 00:21:33,680 00:21:37,840 Oh, well, Denni, obviously, has her job next week, Oh, well, Denni, obviously, has her job next week,
421 00:21:38,040 00:21:39,720 which is a good thing. which is a good thing.
422 00:21:39,920 00:21:41,200 I was very proud. I was very proud.
423 00:21:41,400 00:21:43,800 I was very proud of the fact that I'm a really good teacher. I was very proud of the fact that I'm a really good teacher.
424 00:21:44,000 00:21:46,240 Who did this one here? Who did this one here?
425 00:21:46,440 00:21:47,880 I. I.
426 00:21:48,080 00:21:50,520 (LAUGHS) Alexis! (LAUGHS) Alexis!
427 00:21:50,720 00:21:52,080 Well done. Well done. Well done. Well done.
428 00:21:52,280 00:21:55,520 It is a privilege, but who likes to lose? It is a privilege, but who likes to lose?
429 00:21:55,720 00:21:59,000 No-one. So, so do I! (LAUGHS) No-one. So, so do I! (LAUGHS)
430 00:22:00,120 00:22:03,600 So, Mark, we've heard about the best plates on the pass this evening. So, Mark, we've heard about the best plates on the pass this evening.
431 00:22:03,800 00:22:07,280 Which plate didn't meet your expectations? Which plate didn't meet your expectations?
432 00:22:07,480 00:22:11,240 Well, look, everybody's put their heart and soul into this, obviously. Well, look, everybody's put their heart and soul into this, obviously.
433 00:22:11,440 00:22:13,160 But... But...
434 00:22:13,360 00:22:16,280 ..there was one plate that really confused me. ..there was one plate that really confused me.
435 00:22:16,480 00:22:18,080 That plate was... That plate was...
436 00:22:21,080 00:22:22,680 ..this one. ..this one.
437 00:22:25,560 00:22:27,000 Who's is this? Who's is this?
438 00:22:27,200 00:22:29,760 Oh, Wayne! Oh, Wayne!
439 00:22:30,800 00:22:33,320 I wanted more chicken. (LAUGHS) Yeah. I wanted more chicken. (LAUGHS) Yeah.
440 00:22:34,480 00:22:36,200 The sauce was lovely, The sauce was lovely,
441 00:22:36,400 00:22:38,760 but the touch of Australiana with the hibiscus - but the touch of Australiana with the hibiscus -
442 00:22:38,960 00:22:40,680 yeah, I was just a bit confused. yeah, I was just a bit confused.
443 00:22:42,000 00:22:43,400 I know I didn't put my best foot forward, I know I didn't put my best foot forward,
444 00:22:43,600 00:22:45,440 especially with the portion size of the chicken. especially with the portion size of the chicken.
445 00:22:45,640 00:22:47,280 Um, I got the sauce right, Um, I got the sauce right,
446 00:22:47,480 00:22:49,760 but it just didn't complete it in the time that I wanted to. but it just didn't complete it in the time that I wanted to.
447 00:22:50,880 00:22:52,200 I feel OK about going home. I feel OK about going home.
448 00:22:52,400 00:22:54,240 I'm proud just to have represented Trinidad I'm proud just to have represented Trinidad
449 00:22:54,440 00:22:56,520 and to represent my global experience and to represent my global experience
450 00:22:56,720 00:22:59,560 and I can't wait to get back home and cook for friends and family. and I can't wait to get back home and cook for friends and family.
451 00:22:59,760 00:23:02,360 Congratulations, Apprentice Chef Denni - Congratulations, Apprentice Chef Denni -
452 00:23:02,560 00:23:04,680 that's your best plate on the pass this evening, that's your best plate on the pass this evening,
453 00:23:04,880 00:23:07,400 peri peri chicken with boom! Chakalaka! peri peri chicken with boom! Chakalaka!
454 00:23:07,600 00:23:09,280 (APPLAUSE) Thank you. (APPLAUSE) Thank you.
455 00:23:09,480 00:23:11,360 Congratulations! Congratulations!
456 00:23:13,920 00:23:15,160 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
457 00:23:15,360 00:23:17,360 Why are you using two cuts of lamb? Why are you using two cuts of lamb?
458 00:23:17,560 00:23:19,800 Oh, that's a question for chef Duncan. Oh, that's a question for chef Duncan.
459 00:23:20,000 00:23:22,040 Don't get too confident. Don't get too confident.
460 00:23:22,240 00:23:24,520 I'm curious about the peanut butter aspect too. I'm curious about the peanut butter aspect too.
461 00:23:24,720 00:23:27,480 If I tell you, I might get disqualified. If I tell you, I might get disqualified.
462 00:23:27,680 00:23:29,880 Wow! That is GOOD. Wow! That is GOOD.
463 00:23:30,080 00:23:31,600 So pretty! So pretty!
464 00:23:31,800 00:23:33,040 And later in the week, And later in the week,
465 00:23:33,240 00:23:36,720 I'll take you on a food journey through restaurant Africola. I'll take you on a food journey through restaurant Africola.
466 00:23:36,920 00:23:38,960 It's a little bit of a secret here at Africola. It's a little bit of a secret here at Africola.
467 00:23:39,160 00:23:42,320 That's very clever, that flavour of North Africa coming through. That's very clever, that flavour of North Africa coming through.
468 00:23:42,520 00:23:43,680 Fantastic! Fantastic!