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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! |