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1 | 00:00:01,040 | 00:00:03,000 | MAEVE O'MEARA: Restaurant kitchens are run | MAEVE O'MEARA: Restaurant kitchens are run |
2 | 00:00:03,200 | 00:00:05,120 | with a military-like hierarchy. | with a military-like hierarchy. |
3 | 00:00:05,320 | 00:00:07,719 | This is known as the chefs' line. | This is known as the chefs' line. |
4 | 00:00:07,919 | 00:00:11,320 | It escalates in authority starting from the apprentice chef | It escalates in authority starting from the apprentice chef |
5 | 00:00:11,519 | 00:00:12,919 | right up to the head chef. | right up to the head chef. |
6 | 00:00:13,119 | 00:00:17,039 | And now, in a David versus Goliath battle, | And now, in a David versus Goliath battle, |
7 | 00:00:17,239 | 00:00:21,839 | passionate home cooks from all walks of life will take on The Chefs' Line. | passionate home cooks from all walks of life will take on The Chefs' Line. |
8 | 00:00:22,839 | 00:00:28,199 | Each week will feature a different cuisine and this week it's African. | Each week will feature a different cuisine and this week it's African. |
9 | 00:00:28,399 | 00:00:32,600 | First to step up from restaurant Africola was the apprentice chef. | First to step up from restaurant Africola was the apprentice chef. |
10 | 00:00:32,799 | 00:00:35,159 | Congratulations, apprentice chef Denni. | Congratulations, apprentice chef Denni. |
11 | 00:00:35,359 | 00:00:37,159 | That's your best plate on the pass this evening. | That's your best plate on the pass this evening. |
12 | 00:00:37,399 | 00:00:40,640 | I'm happy, I'm really happy. I was a little bit worried and the boys can't pay out on me. | I'm happy, I'm really happy. I was a little bit worried and the boys can't pay out on me. |
13 | 00:00:40,840 | 00:00:43,439 | So tonight our three remaining home cooks move up | So tonight our three remaining home cooks move up |
14 | 00:00:43,640 | 00:00:47,439 | the ranks of The Chefs' Line to take on the station chef. | the ranks of The Chefs' Line to take on the station chef. |
15 | 00:00:48,880 | 00:00:51,119 | The cooks with the best plates on the pass | The cooks with the best plates on the pass |
16 | 00:00:51,320 | 00:00:53,399 | will go through to the next round, | will go through to the next round, |
17 | 00:00:53,600 | 00:00:58,079 | 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. |
18 | 00:00:59,079 | 00:01:02,280 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
19 | 00:01:02,479 | 00:01:05,799 | renowned chef Mark Olive | renowned chef Mark Olive |
20 | 00:01:06,000 | 00:01:08,439 | and food writer Melissa Leong. | and food writer Melissa Leong. |
21 | 00:01:08,640 | 00:01:09,760 | Let's cook! | Let's cook! |
22 | 00:01:09,960 | 00:01:12,560 | Which home cook has what it takes to make it | Which home cook has what it takes to make it |
23 | 00:01:12,760 | 00:01:14,719 | to the end of The Chefs' Line? | to the end of The Chefs' Line? |
24 | 00:01:25,920 | 00:01:27,920 | It's African week and the pressure's on | It's African week and the pressure's on |
25 | 00:01:28,120 | 00:01:31,280 | for our three remaining home cooks - Pauline... | for our three remaining home cooks - Pauline... |
26 | 00:01:31,480 | 00:01:33,719 | Originally, I'm from Nairobi, Kenya. | Originally, I'm from Nairobi, Kenya. |
27 | 00:01:33,920 | 00:01:37,200 | I actually call myself the tribal chef, | I actually call myself the tribal chef, |
28 | 00:01:37,400 | 00:01:40,479 | which is all about bringing village-to-plate experience. | which is all about bringing village-to-plate experience. |
29 | 00:01:40,680 | 00:01:44,319 | Kuku choma with kachumbari. | Kuku choma with kachumbari. |
30 | 00:01:44,520 | 00:01:45,879 | Ready to share. | Ready to share. |
31 | 00:01:46,079 | 00:01:47,319 | ..Alexis... | ..Alexis... |
32 | 00:01:47,520 | 00:01:48,799 | I love cooking. | I love cooking. |
33 | 00:01:49,000 | 00:01:50,280 | I don't know if I'm a good cook or not, | I don't know if I'm a good cook or not, |
34 | 00:01:50,479 | 00:01:52,400 | but I'm confident in the kitchen. | but I'm confident in the kitchen. |
35 | 00:01:52,599 | 00:01:53,840 | ..and Agnes. | ..and Agnes. |
36 | 00:01:54,039 | 00:01:58,479 | I'm going to try and aim for a crispy skin salmon. | I'm going to try and aim for a crispy skin salmon. |
37 | 00:01:58,680 | 00:02:03,519 | My style of cooking is one of those where you just throw in everything | My style of cooking is one of those where you just throw in everything |
38 | 00:02:03,719 | 00:02:06,040 | and make it happen. | and make it happen. |
39 | 00:02:06,239 | 00:02:09,560 | Our home cooks will have to make it happen tonight | Our home cooks will have to make it happen tonight |
40 | 00:02:09,759 | 00:02:12,759 | as they take on the professionals from restaurant Africola, | as they take on the professionals from restaurant Africola, |
41 | 00:02:12,960 | 00:02:14,759 | led by head chef Duncan. | led by head chef Duncan. |
42 | 00:02:14,960 | 00:02:18,400 | There's not a lot of subtlety in African food, you know. | There's not a lot of subtlety in African food, you know. |
43 | 00:02:18,599 | 00:02:22,639 | Lots of influences from Europe, from the Middle East, from Asia | Lots of influences from Europe, from the Middle East, from Asia |
44 | 00:02:22,840 | 00:02:26,240 | that's created this melting pot of really interesting cuisine. | that's created this melting pot of really interesting cuisine. |
45 | 00:02:26,439 | 00:02:28,719 | Kind of rest them in this little mix. | Kind of rest them in this little mix. |
46 | 00:02:28,920 | 00:02:30,199 | That's very clever, | That's very clever, |
47 | 00:02:30,400 | 00:02:34,240 | that classic preserved lemon flavour of North Africa coming through. | that classic preserved lemon flavour of North Africa coming through. |
48 | 00:02:38,280 | 00:02:40,879 | We've got rendered chicken fat, peri peri marinade | We've got rendered chicken fat, peri peri marinade |
49 | 00:02:41,079 | 00:02:42,599 | and a little touch of citrus. | and a little touch of citrus. |
50 | 00:02:42,800 | 00:02:44,360 | Wicked! | Wicked! |
51 | 00:02:48,719 | 00:02:50,879 | DAN HONG: Welcome back to The Chefs' Line. | DAN HONG: Welcome back to The Chefs' Line. |
52 | 00:02:51,079 | 00:02:55,000 | Tonight, we are celebrating African cuisine. | Tonight, we are celebrating African cuisine. |
53 | 00:02:55,199 | 00:02:56,520 | MELISSA LEONG: How are you all feeling? | MELISSA LEONG: How are you all feeling? |
54 | 00:02:56,719 | 00:03:00,960 | Pauline, I can always rely on you for a bit of whoo! (LAUGHS) | Pauline, I can always rely on you for a bit of whoo! (LAUGHS) |
55 | 00:03:01,159 | 00:03:03,360 | Alexis, are you ready to get your game on? | Alexis, are you ready to get your game on? |
56 | 00:03:03,560 | 00:03:04,840 | Oh, I really want to win | Oh, I really want to win |
57 | 00:03:05,039 | 00:03:06,879 | and I want... I want to cook against the best. | and I want... I want to cook against the best. |
58 | 00:03:07,080 | 00:03:09,919 | And the best is chef Duncan. So, uh, chef, I'm coming. | And the best is chef Duncan. So, uh, chef, I'm coming. |
59 | 00:03:10,120 | 00:03:12,560 | (LAUGHS) Nice! | (LAUGHS) Nice! |
60 | 00:03:12,759 | 00:03:15,240 | And, Agnes, what do you think the edge is that you've got? | And, Agnes, what do you think the edge is that you've got? |
61 | 00:03:15,439 | 00:03:16,800 | Growing up in Africa | Growing up in Africa |
62 | 00:03:17,000 | 00:03:22,599 | and having first hand tasting of the different flavours is an advantage. | and having first hand tasting of the different flavours is an advantage. |
63 | 00:03:22,800 | 00:03:26,240 | So home cooks, you are bravely taking on The Chefs' Line | So home cooks, you are bravely taking on The Chefs' Line |
64 | 00:03:26,439 | 00:03:30,400 | from one of Adelaide's most popular African restaurants, Africola! | from one of Adelaide's most popular African restaurants, Africola! |
65 | 00:03:30,599 | 00:03:32,079 | Head chef Duncan, | Head chef Duncan, |
66 | 00:03:32,280 | 00:03:36,840 | last night apprentice chef Denni stood up and cooked for your team. | last night apprentice chef Denni stood up and cooked for your team. |
67 | 00:03:37,039 | 00:03:40,719 | Who will represent restaurant Africola tonight? | Who will represent restaurant Africola tonight? |
68 | 00:03:40,920 | 00:03:43,479 | Well, tonight, uh, we've got station chef Alex. | Well, tonight, uh, we've got station chef Alex. |
69 | 00:03:43,680 | 00:03:46,079 | Alex in my kitchen is a little bit of the backbone. | Alex in my kitchen is a little bit of the backbone. |
70 | 00:03:46,280 | 00:03:48,639 | Um, I think tonight he's gonna smash it out. | Um, I think tonight he's gonna smash it out. |
71 | 00:03:48,840 | 00:03:53,439 | Well, station chef Alex, please step up and represent your restaurant. | Well, station chef Alex, please step up and represent your restaurant. |
72 | 00:03:54,479 | 00:03:57,400 | And, Alex, do you have any personal connection to African cuisine? | And, Alex, do you have any personal connection to African cuisine? |
73 | 00:03:57,599 | 00:03:59,120 | My girlfriend's African. | My girlfriend's African. |
74 | 00:03:59,319 | 00:04:01,599 | That's pretty personal. (LAUGHS) | That's pretty personal. (LAUGHS) |
75 | 00:04:01,800 | 00:04:03,719 | What has she taught you about African cooking? | What has she taught you about African cooking? |
76 | 00:04:03,919 | 00:04:04,840 | Nothing. | Nothing. |
77 | 00:04:05,039 | 00:04:07,919 | (LAUGHTER) | (LAUGHTER) |
78 | 00:04:08,120 | 00:04:11,439 | Well, home cooks, it's time to put your passion on the plate. | Well, home cooks, it's time to put your passion on the plate. |
79 | 00:04:11,639 | 00:04:14,240 | Because if you put one of the best plates up on that pass, | Because if you put one of the best plates up on that pass, |
80 | 00:04:14,439 | 00:04:16,160 | it take you one step further | it take you one step further |
81 | 00:04:16,360 | 00:04:21,399 | to go head to head with head chef of Africola, Duncan. | to go head to head with head chef of Africola, Duncan. |
82 | 00:04:21,600 | 00:04:23,839 | MAEVE O'MEARA: Tonight's challenge is potjiekos, | MAEVE O'MEARA: Tonight's challenge is potjiekos, |
83 | 00:04:24,040 | 00:04:26,040 | a traditional Afrikaner dish. | a traditional Afrikaner dish. |
84 | 00:04:26,240 | 00:04:29,519 | Potjiekos is a spiced meat and vegetable stew, | Potjiekos is a spiced meat and vegetable stew, |
85 | 00:04:29,720 | 00:04:32,800 | traditionally cooked over an open fire for many hours | traditionally cooked over an open fire for many hours |
86 | 00:04:33,000 | 00:04:35,560 | in an iron pot called a potjie. | in an iron pot called a potjie. |
87 | 00:04:35,759 | 00:04:37,720 | When potjiekos is being prepared | When potjiekos is being prepared |
88 | 00:04:37,920 | 00:04:40,600 | it's referred to as 'building the potjie'. | it's referred to as 'building the potjie'. |
89 | 00:04:40,800 | 00:04:44,240 | Tonight, everyone will need to make a modern interpretation of potjie | Tonight, everyone will need to make a modern interpretation of potjie |
90 | 00:04:44,439 | 00:04:45,959 | without an open fire. | without an open fire. |
91 | 00:04:46,159 | 00:04:49,800 | So, tonight the best plate on the pass will be decided by one of us. | So, tonight the best plate on the pass will be decided by one of us. |
92 | 00:04:50,000 | 00:04:53,560 | To make it fair, that judge will not know who cooked what. | To make it fair, that judge will not know who cooked what. |
93 | 00:04:53,759 | 00:04:55,600 | And tonight, it's Melissa! | And tonight, it's Melissa! |
94 | 00:04:55,800 | 00:04:57,279 | Yes! | Yes! |
95 | 00:04:57,480 | 00:05:00,920 | I'm really interested to see how you interpret this. So, good luck. | I'm really interested to see how you interpret this. So, good luck. |
96 | 00:05:01,120 | 00:05:03,879 | Blind-tasting judge Melissa will try all the dishes | Blind-tasting judge Melissa will try all the dishes |
97 | 00:05:04,079 | 00:05:05,920 | without knowing who cooked what. | without knowing who cooked what. |
98 | 00:05:06,120 | 00:05:08,879 | You have one hour and 45 minutes | You have one hour and 45 minutes |
99 | 00:05:09,079 | 00:05:10,600 | until your plate has to be on that pass. | until your plate has to be on that pass. |
100 | 00:05:10,800 | 00:05:11,720 | Let's cook! | Let's cook! |
101 | 00:05:11,920 | 00:05:13,680 | MARK OLIVE: Good luck, guys! | MARK OLIVE: Good luck, guys! |
102 | 00:05:13,879 | 00:05:15,360 | Thank you. Thank you. | Thank you. Thank you. |
103 | 00:05:15,560 | 00:05:17,040 | Eventually, one of these three home cooks | Eventually, one of these three home cooks |
104 | 00:05:17,240 | 00:05:19,639 | will go up against head chef Duncan, | will go up against head chef Duncan, |
105 | 00:05:19,839 | 00:05:22,360 | but first they'll need to create a better potjie | but first they'll need to create a better potjie |
106 | 00:05:22,560 | 00:05:24,040 | than station chef Alex | than station chef Alex |
107 | 00:05:24,240 | 00:05:27,160 | and impress blind tasting judge Melissa. | and impress blind tasting judge Melissa. |
108 | 00:05:27,360 | 00:05:31,839 | To me, a potjie is just like any stew from any part of the world. | To me, a potjie is just like any stew from any part of the world. |
109 | 00:05:32,040 | 00:05:34,680 | You are looking for the technical elements to be right. | You are looking for the technical elements to be right. |
110 | 00:05:34,879 | 00:05:36,279 | The meat has to be tender, | The meat has to be tender, |
111 | 00:05:36,480 | 00:05:38,759 | the vegetables need to be perfectly cooked. | the vegetables need to be perfectly cooked. |
112 | 00:05:38,959 | 00:05:40,399 | So, what cut are they using? | So, what cut are they using? |
113 | 00:05:40,639 | 00:05:44,840 | And then of course whatever juices or sauces that kind of bring it together. | And then of course whatever juices or sauces that kind of bring it together. |
114 | 00:05:45,040 | 00:05:47,920 | There needs to be a harmony across all of those elements. | There needs to be a harmony across all of those elements. |
115 | 00:05:48,120 | 00:05:52,560 | So tonight, I'm making Africola's lamb potjie with pumpkin pickle. | So tonight, I'm making Africola's lamb potjie with pumpkin pickle. |
116 | 00:05:52,759 | 00:05:56,920 | Generally, we do it over a flame and let it cook for numerous hours, | Generally, we do it over a flame and let it cook for numerous hours, |
117 | 00:05:57,120 | 00:05:59,480 | but because today we're on time constraints, | but because today we're on time constraints, |
118 | 00:05:59,680 | 00:06:01,360 | we're going fang it in the old pressure cooker | we're going fang it in the old pressure cooker |
119 | 00:06:01,560 | 00:06:03,079 | and see how it all goes. | and see how it all goes. |
120 | 00:06:04,160 | 00:06:08,399 | Alex! Tell me about Africola's version of potjie here. | Alex! Tell me about Africola's version of potjie here. |
121 | 00:06:08,600 | 00:06:11,120 | So basically, what we've got is two types of lamb meat. | So basically, what we've got is two types of lamb meat. |
122 | 00:06:11,319 | 00:06:13,240 | We're using the breast and the shoulder. | We're using the breast and the shoulder. |
123 | 00:06:13,439 | 00:06:15,680 | And, uh... why are you using two cuts of lamb? | And, uh... why are you using two cuts of lamb? |
124 | 00:06:15,879 | 00:06:17,680 | Is there a reason behind that? | Is there a reason behind that? |
125 | 00:06:17,879 | 00:06:21,279 | Oh, that's a question for chef Duncan, I would say. | Oh, that's a question for chef Duncan, I would say. |
126 | 00:06:21,480 | 00:06:25,600 | DUNCAN: um... the reason is breasts of lamb, you've got the fat | DUNCAN: um... the reason is breasts of lamb, you've got the fat |
127 | 00:06:25,800 | 00:06:28,120 | and you've also got the flavour of the bone | and you've also got the flavour of the bone |
128 | 00:06:28,319 | 00:06:30,959 | and in the shoulder, you've got the connective tissues | and in the shoulder, you've got the connective tissues |
129 | 00:06:31,160 | 00:06:33,000 | which break down, becomes nice and gelatinous. | which break down, becomes nice and gelatinous. |
130 | 00:06:33,240 | 00:06:36,319 | So, it's something that you usually make in the restaurant? This? No. | So, it's something that you usually make in the restaurant? This? No. |
131 | 00:06:36,519 | 00:06:39,759 | Does that have you worried that you don't usually cook it? | Does that have you worried that you don't usually cook it? |
132 | 00:06:39,959 | 00:06:43,959 | No. I've got a good team back there. | No. I've got a good team back there. |
133 | 00:06:44,159 | 00:06:45,639 | I'll let you get on with it, then. | I'll let you get on with it, then. |
134 | 00:06:45,840 | 00:06:47,480 | Thank you! Thanks, Alex. Cheers. | Thank you! Thanks, Alex. Cheers. |
135 | 00:06:48,759 | 00:06:51,600 | Chuck all the veg in. All the veg in. | Chuck all the veg in. All the veg in. |
136 | 00:06:51,800 | 00:06:54,560 | MAEVE O'MEARA: Station chef Alex isn't the only one cooking potjie | MAEVE O'MEARA: Station chef Alex isn't the only one cooking potjie |
137 | 00:06:54,759 | 00:06:56,079 | for the first time tonight. | for the first time tonight. |
138 | 00:06:56,279 | 00:06:59,399 | Home cook Pauline is also trying something new. | Home cook Pauline is also trying something new. |
139 | 00:06:59,600 | 00:07:01,600 | PAULINE: Potjie is a new dish for me. | PAULINE: Potjie is a new dish for me. |
140 | 00:07:01,800 | 00:07:05,560 | I chose a veal osso bucco because it's a tender meat | I chose a veal osso bucco because it's a tender meat |
141 | 00:07:05,759 | 00:07:07,720 | and I was trying to save time | and I was trying to save time |
142 | 00:07:07,920 | 00:07:10,439 | because we were doing it with time constraints. | because we were doing it with time constraints. |
143 | 00:07:10,639 | 00:07:13,439 | Hi, Pauline. Hi, Mark. How are you doing? | Hi, Pauline. Hi, Mark. How are you doing? |
144 | 00:07:13,639 | 00:07:15,160 | Good! Look, I've been watching you. | Good! Look, I've been watching you. |
145 | 00:07:15,360 | 00:07:17,399 | Now, you're looking very comfortable. | Now, you're looking very comfortable. |
146 | 00:07:17,600 | 00:07:18,959 | So what are you cooking tonight? | So what are you cooking tonight? |
147 | 00:07:19,160 | 00:07:22,879 | I'm cooking a beef potjie with a lot of vegetables. | I'm cooking a beef potjie with a lot of vegetables. |
148 | 00:07:23,079 | 00:07:27,560 | I'm going to make a side of my version of a pilau rice, | I'm going to make a side of my version of a pilau rice, |
149 | 00:07:27,759 | 00:07:30,199 | which is what I've got here | which is what I've got here |
150 | 00:07:30,399 | 00:07:33,840 | and I'm just going to, um, add some spices. | and I'm just going to, um, add some spices. |
151 | 00:07:34,040 | 00:07:35,840 | My mummy's pilau masala. | My mummy's pilau masala. |
152 | 00:07:36,040 | 00:07:38,560 | Well, you look like you've got a lot on your plate. | Well, you look like you've got a lot on your plate. |
153 | 00:07:38,759 | 00:07:40,040 | Yes. I'll let you get back to it. | Yes. I'll let you get back to it. |
154 | 00:07:40,240 | 00:07:42,159 | OK! See you soon. | OK! See you soon. |
155 | 00:07:44,040 | 00:07:47,279 | Alexis! Looks like you've already got your potjie on the go! | Alexis! Looks like you've already got your potjie on the go! |
156 | 00:07:47,480 | 00:07:51,959 | Mm-hm. I'm doing my beef potjie with a bit of a twist, you know? | Mm-hm. I'm doing my beef potjie with a bit of a twist, you know? |
157 | 00:07:52,159 | 00:07:55,399 | It's a bit... blends French and African style. | It's a bit... blends French and African style. |
158 | 00:07:55,600 | 00:07:57,360 | Is there a reason why you're using filet mignon? | Is there a reason why you're using filet mignon? |
159 | 00:07:57,560 | 00:07:59,959 | Yes! I use filet because it had thick, juicy, soft meat. | Yes! I use filet because it had thick, juicy, soft meat. |
160 | 00:08:00,160 | 00:08:02,279 | Alright! Well, I'll let you get onto it, then. | Alright! Well, I'll let you get onto it, then. |
161 | 00:08:02,519 | 00:08:04,199 | Thanks, man. Cheers, mate. Cheers. | Thanks, man. Cheers, mate. Cheers. |
162 | 00:08:06,319 | 00:08:08,120 | AGNES: The dish that I'm cooking tonight | AGNES: The dish that I'm cooking tonight |
163 | 00:08:08,319 | 00:08:11,000 | will be my version of a potjie. | will be my version of a potjie. |
164 | 00:08:11,199 | 00:08:13,279 | It is a goat stew. | It is a goat stew. |
165 | 00:08:13,480 | 00:08:18,240 | It brings back a lot of memories from my childhood. | It brings back a lot of memories from my childhood. |
166 | 00:08:18,439 | 00:08:22,920 | Agnes! What makes your potjie distinctly African? | Agnes! What makes your potjie distinctly African? |
167 | 00:08:23,120 | 00:08:25,399 | Well, I went with goat, | Well, I went with goat, |
168 | 00:08:25,600 | 00:08:30,199 | which is something that I rarely see people in Australia cooking. | which is something that I rarely see people in Australia cooking. |
169 | 00:08:30,399 | 00:08:33,480 | I will be serving it with a rice. | I will be serving it with a rice. |
170 | 00:08:33,679 | 00:08:35,639 | My rice has got a secret ingredient | My rice has got a secret ingredient |
171 | 00:08:35,840 | 00:08:39,240 | which is a very popular thing that's done by people from Zimbabwe... | which is a very popular thing that's done by people from Zimbabwe... |
172 | 00:08:39,440 | 00:08:40,720 | ..which is adding peanut butter. | ..which is adding peanut butter. |
173 | 00:08:40,919 | 00:08:44,279 | Why do you add peanut butter to your rice? | Why do you add peanut butter to your rice? |
174 | 00:08:44,480 | 00:08:46,639 | Rice on its own can be boring, you know? | Rice on its own can be boring, you know? |
175 | 00:08:46,840 | 00:08:49,919 | True. True. I've never heard of adding peanut butter to rice too. | True. True. I've never heard of adding peanut butter to rice too. |
176 | 00:08:50,120 | 00:08:51,399 | So, I think you're right. | So, I think you're right. |
177 | 00:08:51,600 | 00:08:53,519 | It might add that real rich nuttiness to it. | It might add that real rich nuttiness to it. |
178 | 00:08:53,720 | 00:08:55,919 | Yes. So, I'll let you keep cooking. | Yes. So, I'll let you keep cooking. |
179 | 00:08:56,120 | 00:08:57,840 | Thanks, Agnes. Thank you very much. | Thanks, Agnes. Thank you very much. |
180 | 00:08:59,399 | 00:09:01,320 | Pauline, my darling. How's it going? | Pauline, my darling. How's it going? |
181 | 00:09:01,519 | 00:09:04,120 | Thinking I'll re-do my rice. Why? | Thinking I'll re-do my rice. Why? |
182 | 00:09:04,320 | 00:09:07,600 | I just want it a bit more spicy. My mother would not be proud. | I just want it a bit more spicy. My mother would not be proud. |
183 | 00:09:07,799 | 00:09:10,279 | You know, if your mother wouldn't approve of it, what can I say? | You know, if your mother wouldn't approve of it, what can I say? |
184 | 00:09:10,480 | 00:09:13,559 | I can't plate it! So I'll give it another go. | I can't plate it! So I'll give it another go. |
185 | 00:09:13,759 | 00:09:16,200 | I just wanted to spice it up a bit more. | I just wanted to spice it up a bit more. |
186 | 00:09:16,399 | 00:09:19,440 | When I tasted it, it's not as spicy as I want it to be. | When I tasted it, it's not as spicy as I want it to be. |
187 | 00:09:22,519 | 00:09:25,759 | Obviously, nothing can go wrong. Don't get too confident. | Obviously, nothing can go wrong. Don't get too confident. |
188 | 00:09:26,919 | 00:09:28,480 | I had a little bit of a workout just then. | I had a little bit of a workout just then. |
189 | 00:09:28,679 | 00:09:30,279 | You've got me worried as well. | You've got me worried as well. |
190 | 00:09:35,639 | 00:09:37,480 | MARK OLIVE: OK, guys, we've got 45 minutes | MARK OLIVE: OK, guys, we've got 45 minutes |
191 | 00:09:37,679 | 00:09:39,240 | before you need your plates | before you need your plates |
192 | 00:09:39,440 | 00:09:42,840 | down on the pass from your station, thanks. | down on the pass from your station, thanks. |
193 | 00:09:43,039 | 00:09:45,679 | MAEVE O'MEARA: It's African week and our three remaining home cooks | MAEVE O'MEARA: It's African week and our three remaining home cooks |
194 | 00:09:45,879 | 00:09:49,840 | are taking on restaurant Africola's station chef Alex. | are taking on restaurant Africola's station chef Alex. |
195 | 00:09:50,960 | 00:09:52,639 | They're cooking their own version | They're cooking their own version |
196 | 00:09:52,840 | 00:09:55,320 | of the South African slow-cooked dish potjie. | of the South African slow-cooked dish potjie. |
197 | 00:09:55,519 | 00:09:56,879 | We'll see how we go. | We'll see how we go. |
198 | 00:09:57,080 | 00:09:59,399 | Dan, do you think anybody's in trouble? | Dan, do you think anybody's in trouble? |
199 | 00:09:59,600 | 00:10:00,919 | Well, I do have my concerns. | Well, I do have my concerns. |
200 | 00:10:01,120 | 00:10:04,440 | We have Pauline, she says she overcooked her rice. | We have Pauline, she says she overcooked her rice. |
201 | 00:10:04,639 | 00:10:07,639 | She wants to do that again. So she's panic stations. | She wants to do that again. So she's panic stations. |
202 | 00:10:07,840 | 00:10:12,240 | I'm slightly concerned about Alexis because he's using fillet of beef. | I'm slightly concerned about Alexis because he's using fillet of beef. |
203 | 00:10:12,440 | 00:10:17,279 | I would never use a roasting cut of beef for a stew | I would never use a roasting cut of beef for a stew |
204 | 00:10:17,480 | 00:10:20,799 | and, um, you've got Agnes with the goat curry. | and, um, you've got Agnes with the goat curry. |
205 | 00:10:21,000 | 00:10:23,600 | Yes. Curious about the peanut butter aspect too. | Yes. Curious about the peanut butter aspect too. |
206 | 00:10:23,799 | 00:10:25,720 | Well, she seems to be really confident | Well, she seems to be really confident |
207 | 00:10:25,919 | 00:10:29,000 | using peanut butter in many recipes including last night | using peanut butter in many recipes including last night |
208 | 00:10:29,200 | 00:10:32,080 | and then you've got Africola station chef Alex, | and then you've got Africola station chef Alex, |
209 | 00:10:32,279 | 00:10:35,399 | whose potjie is not something he usually cooks at Africola. | whose potjie is not something he usually cooks at Africola. |
210 | 00:10:35,600 | 00:10:37,799 | It's usually something head chef Duncan cooks | It's usually something head chef Duncan cooks |
211 | 00:10:38,000 | 00:10:40,399 | and Duncan usually doesn't let anyone else cook it. | and Duncan usually doesn't let anyone else cook it. |
212 | 00:10:40,600 | 00:10:44,639 | So, he's got all his faith into Alex, who never usually cooks it. | So, he's got all his faith into Alex, who never usually cooks it. |
213 | 00:10:44,840 | 00:10:48,120 | And how's Duncan gonna react? Exactly! It's really interesting. | And how's Duncan gonna react? Exactly! It's really interesting. |
214 | 00:10:48,360 | 00:10:50,240 | As long as you've got some pickled pumpkin... Yes. | As long as you've got some pickled pumpkin... Yes. |
215 | 00:10:50,440 | 00:10:53,519 | ..and so lay them flat, blowtorched and seasoned pumpkin. | ..and so lay them flat, blowtorched and seasoned pumpkin. |
216 | 00:10:55,799 | 00:10:59,360 | I am hoping the textures will be nice, tender meat | I am hoping the textures will be nice, tender meat |
217 | 00:10:59,559 | 00:11:02,279 | with a bit of a crunch from the vegetables. | with a bit of a crunch from the vegetables. |
218 | 00:11:02,480 | 00:11:06,519 | When I was cooking, I got a little bit worried initially | When I was cooking, I got a little bit worried initially |
219 | 00:11:06,720 | 00:11:09,480 | because I thought I would run out of time. | because I thought I would run out of time. |
220 | 00:11:09,679 | 00:11:13,399 | So, I had to stop cooking it maybe three quarters through. | So, I had to stop cooking it maybe three quarters through. |
221 | 00:11:14,440 | 00:11:15,799 | And then I got worried | And then I got worried |
222 | 00:11:16,000 | 00:11:18,200 | because I thought that the meat might not be tender enough | because I thought that the meat might not be tender enough |
223 | 00:11:18,399 | 00:11:19,840 | and not falling off the bone. | and not falling off the bone. |
224 | 00:11:22,080 | 00:11:26,759 | It is looking good! I am happy. | It is looking good! I am happy. |
225 | 00:11:26,960 | 00:11:32,039 | It looks divine. The meat is just falling apart! | It looks divine. The meat is just falling apart! |
226 | 00:11:32,240 | 00:11:34,720 | So now I just gotta reduce the sauce | So now I just gotta reduce the sauce |
227 | 00:11:34,919 | 00:11:38,000 | and add some of the vegetables that I want to keep the crunchiness. | and add some of the vegetables that I want to keep the crunchiness. |
228 | 00:11:41,039 | 00:11:42,360 | Ah. It's looking good. | Ah. It's looking good. |
229 | 00:11:42,559 | 00:11:46,480 | Uh, just got to make sure my vegies are cooked. | Uh, just got to make sure my vegies are cooked. |
230 | 00:11:48,200 | 00:11:51,120 | Yep! There we go. | Yep! There we go. |
231 | 00:11:51,320 | 00:11:53,600 | ALEXIS: So, if you can see the cut of meat I had, | ALEXIS: So, if you can see the cut of meat I had, |
232 | 00:11:53,799 | 00:11:55,639 | it was kind of big for the start, | it was kind of big for the start, |
233 | 00:11:55,840 | 00:11:57,360 | but as it cooks it shrinks, | but as it cooks it shrinks, |
234 | 00:11:57,559 | 00:11:59,080 | but it keeps the moisture. | but it keeps the moisture. |
235 | 00:11:59,279 | 00:12:01,399 | When you eat meat, you don't want it to be overcooked. | When you eat meat, you don't want it to be overcooked. |
236 | 00:12:01,600 | 00:12:03,440 | I don't want to eat overcooked meat. I want medium. | I don't want to eat overcooked meat. I want medium. |
237 | 00:12:03,639 | 00:12:07,440 | At this point in time I'm preparing the main dish now, | At this point in time I'm preparing the main dish now, |
238 | 00:12:07,639 | 00:12:09,679 | but I'm sure that I can get it right | but I'm sure that I can get it right |
239 | 00:12:09,879 | 00:12:11,399 | because I've got all the ingredients here. | because I've got all the ingredients here. |
240 | 00:12:11,600 | 00:12:13,440 | I ordered those ingredients, I'm sure that I can... | I ordered those ingredients, I'm sure that I can... |
241 | 00:12:13,639 | 00:12:15,080 | Obviously, nothing can go wrong. | Obviously, nothing can go wrong. |
242 | 00:12:16,120 | 00:12:19,799 | Guys! You've got ten minutes! You've got ten minutes! | Guys! You've got ten minutes! You've got ten minutes! |
243 | 00:12:21,720 | 00:12:26,159 | I think I did alright. Hopefully did Duncan's dish... proud? | I think I did alright. Hopefully did Duncan's dish... proud? |
244 | 00:12:26,360 | 00:12:28,039 | Don't get too confident. | Don't get too confident. |
245 | 00:12:28,240 | 00:12:30,559 | It's all looking good. | It's all looking good. |
246 | 00:12:30,759 | 00:12:34,679 | I just need to reduce my sauce down and we'll be set to go. | I just need to reduce my sauce down and we'll be set to go. |
247 | 00:12:34,879 | 00:12:38,080 | Oh, finally! The meat's ready! The meat is ready. | Oh, finally! The meat's ready! The meat is ready. |
248 | 00:12:38,279 | 00:12:40,399 | OK and you're happy with the tenderness of that lamb? | OK and you're happy with the tenderness of that lamb? |
249 | 00:12:40,600 | 00:12:42,840 | 100% happy with the tenderness of the lamb. | 100% happy with the tenderness of the lamb. |
250 | 00:12:44,679 | 00:12:47,159 | Just really, really need that to come down a little bit more | Just really, really need that to come down a little bit more |
251 | 00:12:47,360 | 00:12:49,320 | so I can adjust seasoning and finish it off. | so I can adjust seasoning and finish it off. |
252 | 00:12:49,519 | 00:12:51,000 | Well done. Cheers! | Well done. Cheers! |
253 | 00:12:51,200 | 00:12:54,039 | Five minutes to go. You should be plating up, OK? | Five minutes to go. You should be plating up, OK? |
254 | 00:12:55,200 | 00:12:58,919 | AGNES: I do hope that the judges will like peanut butter with rice | AGNES: I do hope that the judges will like peanut butter with rice |
255 | 00:12:59,120 | 00:13:01,320 | and that they will find it as something interesting. | and that they will find it as something interesting. |
256 | 00:13:03,600 | 00:13:06,240 | Perfect! Just the way I want it. | Perfect! Just the way I want it. |
257 | 00:13:07,279 | 00:13:10,120 | DAN HONG: Two minutes to go, guys! MARK OLIVE: Come on, guys! Hustle! | DAN HONG: Two minutes to go, guys! MARK OLIVE: Come on, guys! Hustle! |
258 | 00:13:10,320 | 00:13:12,000 | Two minutes! | Two minutes! |
259 | 00:13:17,759 | 00:13:20,440 | You'd better have a nice layer of meat and vegetables, yeah? Yep. | You'd better have a nice layer of meat and vegetables, yeah? Yep. |
260 | 00:13:21,679 | 00:13:24,480 | Thirty seconds, guys! You're cutting it fine! | Thirty seconds, guys! You're cutting it fine! |
261 | 00:13:30,639 | 00:13:32,159 | Ten seconds! | Ten seconds! |
262 | 00:13:33,399 | 00:13:36,440 | Nine! Eight! Seven! | Nine! Eight! Seven! |
263 | 00:13:36,639 | 00:13:37,879 | Six! Five. | Six! Five. |
264 | 00:13:38,080 | 00:13:39,879 | Well done, guys! | Well done, guys! |
265 | 00:13:40,080 | 00:13:43,159 | (APPLAUDING AND CHEERING) | (APPLAUDING AND CHEERING) |
266 | 00:13:44,559 | 00:13:46,360 | Thank you! Thanks! | Thank you! Thanks! |
267 | 00:13:47,399 | 00:13:49,559 | AGNES: I'm so happy with this today | AGNES: I'm so happy with this today |
268 | 00:13:49,759 | 00:13:52,360 | and I would like to take it home with me for dinner. | and I would like to take it home with me for dinner. |
269 | 00:13:52,559 | 00:13:55,480 | This is how excited I am about my meal tonight. | This is how excited I am about my meal tonight. |
270 | 00:13:55,679 | 00:13:58,159 | ALEX: I'm pretty happy with everything. The meat cooked in time. | ALEX: I'm pretty happy with everything. The meat cooked in time. |
271 | 00:13:58,360 | 00:13:59,799 | Everything went fine. | Everything went fine. |
272 | 00:14:00,000 | 00:14:02,879 | Oh, I think I went excellent! | Oh, I think I went excellent! |
273 | 00:14:03,080 | 00:14:05,120 | And I believe that I raised the bar! | And I believe that I raised the bar! |
274 | 00:14:06,320 | 00:14:10,399 | Very dramatic. Perfectly rustic, beautiful African stew. | Very dramatic. Perfectly rustic, beautiful African stew. |
275 | 00:14:10,600 | 00:14:13,919 | The best plate on the pass was... | The best plate on the pass was... |
276 | 00:14:19,879 | 00:14:21,840 | MAEVE O'MEARA: Three home cooks and station chef Alex | MAEVE O'MEARA: Three home cooks and station chef Alex |
277 | 00:14:22,039 | 00:14:22,919 | have just battled | have just battled |
278 | 00:14:23,120 | 00:14:27,279 | to produce their best version of the African dish potjie. | to produce their best version of the African dish potjie. |
279 | 00:14:27,480 | 00:14:32,000 | Now it's time for our blind-tasting judge Melissa to try their dishes. | Now it's time for our blind-tasting judge Melissa to try their dishes. |
280 | 00:14:32,200 | 00:14:33,639 | How's it? | How's it? |
281 | 00:14:33,840 | 00:14:35,039 | Hey, Mel! Hi! | Hey, Mel! Hi! |
282 | 00:14:35,240 | 00:14:38,360 | I have been smelling the most meaty smells | I have been smelling the most meaty smells |
283 | 00:14:38,559 | 00:14:40,120 | going on in that holding room. | going on in that holding room. |
284 | 00:14:40,320 | 00:14:42,759 | Look at the line-up - it's absolutely amazing. | Look at the line-up - it's absolutely amazing. |
285 | 00:14:44,600 | 00:14:46,679 | First up, we have a lamb potjie. | First up, we have a lamb potjie. |
286 | 00:14:46,879 | 00:14:49,279 | What do you think of the look of it? | What do you think of the look of it? |
287 | 00:14:49,480 | 00:14:51,240 | I love seeing all the textures from the start. | I love seeing all the textures from the start. |
288 | 00:14:51,440 | 00:14:53,759 | You know you have sort of, you've got a little bit of freshness | You know you have sort of, you've got a little bit of freshness |
289 | 00:14:53,960 | 00:14:56,399 | a little bit of extra, um, garnish thrown on top. | a little bit of extra, um, garnish thrown on top. |
290 | 00:14:56,600 | 00:14:59,440 | I want to have a little bit of a dig around in there. | I want to have a little bit of a dig around in there. |
291 | 00:15:03,639 | 00:15:06,799 | The lamb's really tender - really, really lovely. | The lamb's really tender - really, really lovely. |
292 | 00:15:07,000 | 00:15:09,000 | The sauce isn't as thick as I'd like to see it, | The sauce isn't as thick as I'd like to see it, |
293 | 00:15:09,200 | 00:15:11,039 | but it carries a lot of flavour | but it carries a lot of flavour |
294 | 00:15:11,240 | 00:15:14,120 | and then vegetables are really well incorporated. | and then vegetables are really well incorporated. |
295 | 00:15:14,320 | 00:15:16,840 | This particular cut of lamb is quite fatty. | This particular cut of lamb is quite fatty. |
296 | 00:15:17,039 | 00:15:19,120 | You want there to be enough fat to be tender | You want there to be enough fat to be tender |
297 | 00:15:19,320 | 00:15:21,720 | but you don't want an oily film of an aftertaste | but you don't want an oily film of an aftertaste |
298 | 00:15:21,919 | 00:15:23,200 | and I didn't love that. | and I didn't love that. |
299 | 00:15:23,399 | 00:15:25,279 | It wasn't as fresh or as satisfying at the end | It wasn't as fresh or as satisfying at the end |
300 | 00:15:25,480 | 00:15:29,960 | because of that little bit of extra richness that maybe it didn't need. | because of that little bit of extra richness that maybe it didn't need. |
301 | 00:15:31,840 | 00:15:34,879 | Here we have a fillet of beef potjie. | Here we have a fillet of beef potjie. |
302 | 00:15:36,559 | 00:15:37,360 | Straight off the bat, | Straight off the bat, |
303 | 00:15:37,559 | 00:15:41,240 | first impressions are perfectly rustic, beautiful African stew. | first impressions are perfectly rustic, beautiful African stew. |
304 | 00:15:41,440 | 00:15:43,279 | But I'm a little worried about the fact that | But I'm a little worried about the fact that |
305 | 00:15:43,480 | 00:15:45,600 | you just said that fillet of beef. | you just said that fillet of beef. |
306 | 00:15:45,840 | 00:15:49,480 | It's a little lean for a dish like this. You've got me worried as well. | It's a little lean for a dish like this. You've got me worried as well. |
307 | 00:15:49,679 | 00:15:53,279 | But, it's definitely about the taste and I really want to dive in. | But, it's definitely about the taste and I really want to dive in. |
308 | 00:15:58,080 | 00:15:59,159 | Oh, dear. | Oh, dear. |
309 | 00:16:00,639 | 00:16:03,159 | OK. It's not exactly falling apart here. | OK. It's not exactly falling apart here. |
310 | 00:16:03,360 | 00:16:05,759 | And I'm not just talking about the meat. | And I'm not just talking about the meat. |
311 | 00:16:05,960 | 00:16:07,480 | Oh. | Oh. |
312 | 00:16:14,279 | 00:16:16,200 | How's your jaw, Melissa? | How's your jaw, Melissa? |
313 | 00:16:16,399 | 00:16:18,919 | I'm not going to lie - had a little bit of a workout just then. | I'm not going to lie - had a little bit of a workout just then. |
314 | 00:16:19,120 | 00:16:21,759 | Beef fillet, perhaps not the best choice of beef | Beef fillet, perhaps not the best choice of beef |
315 | 00:16:21,960 | 00:16:25,679 | when you have from the head to the tail to choose. | when you have from the head to the tail to choose. |
316 | 00:16:26,720 | 00:16:28,919 | I think the sauce is a little thin. | I think the sauce is a little thin. |
317 | 00:16:29,120 | 00:16:31,559 | That is just really a sign | That is just really a sign |
318 | 00:16:31,759 | 00:16:35,639 | that it hasn't been cooked down as it should. | that it hasn't been cooked down as it should. |
319 | 00:16:37,399 | 00:16:40,639 | I like the dish because it's so humble. | I like the dish because it's so humble. |
320 | 00:16:40,840 | 00:16:42,720 | It is exactly what it is meant to be | It is exactly what it is meant to be |
321 | 00:16:42,919 | 00:16:48,480 | which is a simple, hearty camp fire, you know... | which is a simple, hearty camp fire, you know... |
322 | 00:16:48,679 | 00:16:51,000 | ..feast for your family and your friends. | ..feast for your family and your friends. |
323 | 00:16:53,360 | 00:16:55,799 | Here we have a goat potjie. | Here we have a goat potjie. |
324 | 00:16:57,039 | 00:16:59,480 | From the looks of it, very dramatic black plate. | From the looks of it, very dramatic black plate. |
325 | 00:16:59,679 | 00:17:01,240 | Really sets off everything. | Really sets off everything. |
326 | 00:17:02,840 | 00:17:04,160 | Well, that's really fork tender. | Well, that's really fork tender. |
327 | 00:17:04,359 | 00:17:06,359 | Yes, that's literally falling apart. | Yes, that's literally falling apart. |
328 | 00:17:07,480 | 00:17:09,319 | Mmm! | Mmm! |
329 | 00:17:09,519 | 00:17:11,359 | That goat is good! | That goat is good! |
330 | 00:17:11,559 | 00:17:14,000 | Well, the meat's cooked perfectly. | Well, the meat's cooked perfectly. |
331 | 00:17:14,200 | 00:17:16,240 | The sauce is rich. | The sauce is rich. |
332 | 00:17:16,440 | 00:17:20,440 | I'm not getting as much of a spice kick as I have with the others, | I'm not getting as much of a spice kick as I have with the others, |
333 | 00:17:20,640 | 00:17:23,720 | but it's kind of a little sweeter and a little bit more gentle. | but it's kind of a little sweeter and a little bit more gentle. |
334 | 00:17:23,920 | 00:17:26,079 | But the balance is there. | But the balance is there. |
335 | 00:17:26,279 | 00:17:31,039 | I am a little worried about... if this is rice. | I am a little worried about... if this is rice. |
336 | 00:17:31,240 | 00:17:33,920 | It is rice! It's looking a little sticky. | It is rice! It's looking a little sticky. |
337 | 00:17:34,119 | 00:17:36,119 | Well... You'd have a lot... | Well... You'd have a lot... |
338 | 00:17:36,319 | 00:17:38,440 | Maybe they intended it to be like that, you never know. | Maybe they intended it to be like that, you never know. |
339 | 00:17:38,640 | 00:17:41,079 | I'm very opinionated about my rice. | I'm very opinionated about my rice. |
340 | 00:17:41,279 | 00:17:44,720 | I'm going to give it a go because there may be a method to the madness | I'm going to give it a go because there may be a method to the madness |
341 | 00:17:44,920 | 00:17:46,599 | and I'm very open-minded about that. | and I'm very open-minded about that. |
342 | 00:17:47,880 | 00:17:50,599 | You know, for all its sort of intentional glugginess, | You know, for all its sort of intentional glugginess, |
343 | 00:17:50,799 | 00:17:52,759 | it's quite nutty. | it's quite nutty. |
344 | 00:17:52,960 | 00:17:55,119 | You think the peanut butter overpowers everything? | You think the peanut butter overpowers everything? |
345 | 00:17:55,319 | 00:17:58,440 | It does kind of work, but it does let it down a little bit. | It does kind of work, but it does let it down a little bit. |
346 | 00:17:58,640 | 00:18:01,119 | So, a little unsure here, but wow. | So, a little unsure here, but wow. |
347 | 00:18:03,279 | 00:18:07,799 | And here we have veal shin potjie. | And here we have veal shin potjie. |
348 | 00:18:08,000 | 00:18:11,720 | I love shin. It's a really great cut for slow cooking. | I love shin. It's a really great cut for slow cooking. |
349 | 00:18:11,920 | 00:18:16,039 | All that sinew breaks down when you cook it low and slow | All that sinew breaks down when you cook it low and slow |
350 | 00:18:16,240 | 00:18:18,200 | and just makes everything really silky and gorgeous. | and just makes everything really silky and gorgeous. |
351 | 00:18:18,400 | 00:18:21,599 | So I mean, first impressions. So pretty. | So I mean, first impressions. So pretty. |
352 | 00:18:25,799 | 00:18:30,599 | The meat, it's not as fall-apart as some other plates | The meat, it's not as fall-apart as some other plates |
353 | 00:18:30,799 | 00:18:32,200 | we've seen on the pass this evening, | we've seen on the pass this evening, |
354 | 00:18:32,400 | 00:18:33,279 | but it is really tender. | but it is really tender. |
355 | 00:18:33,480 | 00:18:39,079 | I would have liked to see a little bit of spice in this dish | I would have liked to see a little bit of spice in this dish |
356 | 00:18:39,279 | 00:18:41,319 | and that long grain rice is really perfectly cooked. | and that long grain rice is really perfectly cooked. |
357 | 00:18:41,519 | 00:18:43,279 | It's held itself together. | It's held itself together. |
358 | 00:18:43,480 | 00:18:47,119 | If you could swap this for that, | If you could swap this for that, |
359 | 00:18:47,319 | 00:18:49,519 | I think you might have the perfect dish. | I think you might have the perfect dish. |
360 | 00:18:49,720 | 00:18:51,559 | Oh! OK! | Oh! OK! |
361 | 00:18:51,759 | 00:18:55,160 | I'm really impressed with what everyone did | I'm really impressed with what everyone did |
362 | 00:18:55,359 | 00:18:56,799 | with such little time | with such little time |
363 | 00:18:57,039 | 00:19:00,559 | for a dish that is traditionally cooking for hours and hours and hours. | for a dish that is traditionally cooking for hours and hours and hours. |
364 | 00:19:00,759 | 00:19:01,920 | Good luck, Melissa. | Good luck, Melissa. |
365 | 00:19:02,119 | 00:19:04,160 | Thank you. I think I'm going to need it tonight. | Thank you. I think I'm going to need it tonight. |
366 | 00:19:10,440 | 00:19:14,039 | MAEVE O'MEARA: Our three home cooks have just taken on station chef Alex | MAEVE O'MEARA: Our three home cooks have just taken on station chef Alex |
367 | 00:19:14,240 | 00:19:16,240 | from Adelaide restaurant Africola | from Adelaide restaurant Africola |
368 | 00:19:16,440 | 00:19:18,119 | in a battle of the potjie. | in a battle of the potjie. |
369 | 00:19:18,319 | 00:19:22,000 | Blind-tasting judge Melissa has tried all four dishes | Blind-tasting judge Melissa has tried all four dishes |
370 | 00:19:22,200 | 00:19:24,079 | without knowing who cooked what | without knowing who cooked what |
371 | 00:19:24,279 | 00:19:27,079 | and is ready to announce the best plate on the pass. | and is ready to announce the best plate on the pass. |
372 | 00:19:28,400 | 00:19:31,640 | Well, what a cook-off tonight! Four very different potjies! | Well, what a cook-off tonight! Four very different potjies! |
373 | 00:19:31,839 | 00:19:34,799 | And I must say, with only one hour and forty-five minutes, | And I must say, with only one hour and forty-five minutes, |
374 | 00:19:35,000 | 00:19:36,519 | you guys did an amazing job | you guys did an amazing job |
375 | 00:19:36,720 | 00:19:39,279 | managing to get your potjies up on the pass. | managing to get your potjies up on the pass. |
376 | 00:19:39,480 | 00:19:41,920 | Africa isn't my homeland, | Africa isn't my homeland, |
377 | 00:19:42,119 | 00:19:44,160 | but it smelt like I was coming home | but it smelt like I was coming home |
378 | 00:19:44,359 | 00:19:45,640 | and that's really testament | and that's really testament |
379 | 00:19:45,880 | 00:19:49,160 | to all the heart and soul you put into the plates on the pass this evening. | to all the heart and soul you put into the plates on the pass this evening. |
380 | 00:19:49,359 | 00:19:50,480 | So, thank you! | So, thank you! |
381 | 00:19:50,680 | 00:19:53,440 | Duncan, how are you feeling? Um, I'm pretty nervous. | Duncan, how are you feeling? Um, I'm pretty nervous. |
382 | 00:19:53,640 | 00:19:56,039 | Um, it is a dish I grew up with. | Um, it is a dish I grew up with. |
383 | 00:19:56,240 | 00:19:59,079 | It was incredibly hard to watch one of my chefs cook it | It was incredibly hard to watch one of my chefs cook it |
384 | 00:19:59,279 | 00:20:00,799 | and not let me get to taste it. | and not let me get to taste it. |
385 | 00:20:02,359 | 00:20:04,880 | This evening, I really had my job cut out for me. | This evening, I really had my job cut out for me. |
386 | 00:20:05,079 | 00:20:08,160 | So many beautiful elements out of each one | So many beautiful elements out of each one |
387 | 00:20:08,359 | 00:20:10,319 | that it was really a tough call. | that it was really a tough call. |
388 | 00:20:10,519 | 00:20:12,720 | The best plate on the pass... | The best plate on the pass... |
389 | 00:20:14,519 | 00:20:15,960 | ..was... | ..was... |
390 | 00:20:16,160 | 00:20:17,599 | ..the goat. | ..the goat. |
391 | 00:20:19,359 | 00:20:20,519 | (GASPS) | (GASPS) |
392 | 00:20:20,720 | 00:20:23,240 | (APPLAUSE) | (APPLAUSE) |
393 | 00:20:28,960 | 00:20:31,960 | Congratulations! How do you feel? | Congratulations! How do you feel? |
394 | 00:20:34,079 | 00:20:36,519 | Still trying to believe it. Yeah? | Still trying to believe it. Yeah? |
395 | 00:20:36,720 | 00:20:38,119 | I'm actually getting emotional. | I'm actually getting emotional. |
396 | 00:20:38,319 | 00:20:41,480 | What would your grandmother and your mother say to you if they were here? | What would your grandmother and your mother say to you if they were here? |
397 | 00:20:41,680 | 00:20:44,880 | They would probably be singing and dancing. | They would probably be singing and dancing. |
398 | 00:20:46,079 | 00:20:48,319 | When we are celebrating, | When we are celebrating, |
399 | 00:20:48,519 | 00:20:50,160 | we just break into a song | we just break into a song |
400 | 00:20:50,359 | 00:20:52,519 | and just celebrate! | and just celebrate! |
401 | 00:20:52,720 | 00:20:54,240 | Oh! Oh, my gosh! | Oh! Oh, my gosh! |
402 | 00:20:54,440 | 00:20:56,519 | You were telling me that you were thinking of your mother | You were telling me that you were thinking of your mother |
403 | 00:20:56,720 | 00:20:58,480 | and I just... oh! | and I just... oh! |
404 | 00:20:59,880 | 00:21:00,839 | Thank you. | Thank you. |
405 | 00:21:02,440 | 00:21:05,680 | Well, you should be singing and dancing, not crying! | Well, you should be singing and dancing, not crying! |
406 | 00:21:05,880 | 00:21:08,480 | They're happy tears. (LAUGHS) | They're happy tears. (LAUGHS) |
407 | 00:21:08,680 | 00:21:10,359 | Station chef Alex. | Station chef Alex. |
408 | 00:21:10,559 | 00:21:13,200 | You nervous now that you didn't win best plate on the pass? | You nervous now that you didn't win best plate on the pass? |
409 | 00:21:13,400 | 00:21:15,799 | I'm nervous about the bollocking I'm going to cop from big mate! | I'm nervous about the bollocking I'm going to cop from big mate! |
410 | 00:21:16,000 | 00:21:18,000 | (LAUGHTER) | (LAUGHTER) |
411 | 00:21:18,200 | 00:21:20,319 | So, Duncan, what do you think? | So, Duncan, what do you think? |
412 | 00:21:20,519 | 00:21:22,440 | I'm a little bit disappointed, | I'm a little bit disappointed, |
413 | 00:21:22,640 | 00:21:25,000 | but in saying that, I was very happy with it. | but in saying that, I was very happy with it. |
414 | 00:21:25,200 | 00:21:28,359 | I think Alex did a spectacular job to get that up | I think Alex did a spectacular job to get that up |
415 | 00:21:28,559 | 00:21:30,240 | in an hour and forty-five minutes. | in an hour and forty-five minutes. |
416 | 00:21:30,440 | 00:21:33,920 | So, Melissa, you've told us the best plate on the pass - | So, Melissa, you've told us the best plate on the pass - |
417 | 00:21:34,119 | 00:21:36,680 | now it's time to tell us which dish | now it's time to tell us which dish |
418 | 00:21:36,880 | 00:21:40,119 | did not live up to your expectations. | did not live up to your expectations. |
419 | 00:21:40,319 | 00:21:42,440 | It's always the hardest bit. | It's always the hardest bit. |
420 | 00:21:42,640 | 00:21:47,400 | The plate that didn't live up to my expectations this evening... | The plate that didn't live up to my expectations this evening... |
421 | 00:21:50,160 | 00:21:52,440 | ..was the beef fillet. | ..was the beef fillet. |
422 | 00:21:54,480 | 00:21:55,599 | That's me. | That's me. |
423 | 00:21:55,799 | 00:21:59,279 | (APPLAUSE) Alexis, I'm so sorry. | (APPLAUSE) Alexis, I'm so sorry. |
424 | 00:21:59,480 | 00:22:02,319 | I think the only thing that really let you down | I think the only thing that really let you down |
425 | 00:22:02,519 | 00:22:04,359 | was just the choice of cut, you know? | was just the choice of cut, you know? |
426 | 00:22:04,559 | 00:22:05,839 | Otherwise, a great dish | Otherwise, a great dish |
427 | 00:22:06,039 | 00:22:08,799 | and you should be very, very proud of yourself. | and you should be very, very proud of yourself. |
428 | 00:22:09,000 | 00:22:10,559 | Thank you so much! | Thank you so much! |
429 | 00:22:10,759 | 00:22:13,720 | Agnes! You cooked the best plate on the pass. | Agnes! You cooked the best plate on the pass. |
430 | 00:22:13,920 | 00:22:16,519 | You even outcooked the station chef. | You even outcooked the station chef. |
431 | 00:22:16,720 | 00:22:19,519 | So we have a trophy for you! (APPLAUSE) | So we have a trophy for you! (APPLAUSE) |
432 | 00:22:19,720 | 00:22:21,279 | Well done! | Well done! |
433 | 00:22:26,519 | 00:22:30,519 | First trophy I've had since high school when I was doing athletics. | First trophy I've had since high school when I was doing athletics. |
434 | 00:22:30,720 | 00:22:32,480 | (LAUGHS) | (LAUGHS) |
435 | 00:22:32,680 | 00:22:34,200 | Do you think you can get to the end of the line | Do you think you can get to the end of the line |
436 | 00:22:34,400 | 00:22:35,880 | to face off against head chef Duncan? | to face off against head chef Duncan? |
437 | 00:22:36,079 | 00:22:40,799 | Well, seems like I've set a goal that I will have to live up to now! | Well, seems like I've set a goal that I will have to live up to now! |
438 | 00:22:41,000 | 00:22:43,519 | Well, let's hear it for Agnes! Well done! | Well, let's hear it for Agnes! Well done! |
439 | 00:22:43,720 | 00:22:45,559 | (APPLAUSE) | (APPLAUSE) |
440 | 00:22:47,759 | 00:22:49,359 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
441 | 00:22:49,559 | 00:22:51,200 | I'm making a sausage! | I'm making a sausage! |
442 | 00:22:51,400 | 00:22:53,519 | You add the what? The blood. | You add the what? The blood. |
443 | 00:22:53,720 | 00:22:55,559 | We've got to add blood into that mix. | We've got to add blood into that mix. |
444 | 00:22:56,680 | 00:22:59,240 | DUNCAN: Sounds a bit thick there, Ali. Are you right? | DUNCAN: Sounds a bit thick there, Ali. Are you right? |
445 | 00:22:59,440 | 00:23:00,960 | Now I'm in trouble. | Now I'm in trouble. |
446 | 00:23:02,400 | 00:23:04,599 | Could have been a bit bigger! | Could have been a bit bigger! |
447 | 00:23:04,799 | 00:23:06,680 | Even Goliath can come down. | Even Goliath can come down. |
448 | 00:23:08,559 | 00:23:09,880 | MAEVE O'MEARA: And later in the week, | MAEVE O'MEARA: And later in the week, |
449 | 00:23:10,079 | 00:23:13,519 | I'll show you the chefs' line from Africola and their signature dish. | I'll show you the chefs' line from Africola and their signature dish. |
450 | 00:23:13,720 | 00:23:16,960 | What's always on your menu that you'd never take off? | What's always on your menu that you'd never take off? |
451 | 00:23:17,160 | 00:23:20,039 | Well, I can never get away from our peri peri chicken. | Well, I can never get away from our peri peri chicken. |