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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.