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1 00:00:01,920 00:00:05,120 MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy. MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy.
2 00:00:05,320 00:00:07,800 This is known as the chefs' line. This is known as the chefs' line.
3 00:00:08,000 00:00:11,280 It escalates in authority, starting from the apprentice chef, It escalates in authority, starting from the apprentice chef,
4 00:00:11,480 00:00:12,920 right up to the head chef. right up to the head chef.
5 00:00:13,120 00:00:16,320 And now, in a David versus Goliath battle, And now, in a David versus Goliath battle,
6 00:00:16,520 00:00:21,440 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.
7 00:00:23,200 00:00:25,680 Each week will feature a different cuisine. Each week will feature a different cuisine.
8 00:00:25,880 00:00:28,360 This week, it's African. This week, it's African.
9 00:00:28,560 00:00:32,400 First to cook was the apprentice, followed by the station chef. First to cook was the apprentice, followed by the station chef.
10 00:00:32,600 00:00:37,360 So, tonight, out two remaining home cooks take another step up the ranks So, tonight, out two remaining home cooks take another step up the ranks
11 00:00:37,560 00:00:41,080 to battle against the sous chef from restaurant Africola. to battle against the sous chef from restaurant Africola.
12 00:00:41,280 00:00:45,400 He is a big, giant, scary guy, but even Goliath can come down. He is a big, giant, scary guy, but even Goliath can come down.
13 00:00:45,600 00:00:47,280 The cook with the best plate on the pass The cook with the best plate on the pass
14 00:00:47,480 00:00:51,800 will go through to the final showdown against head chef Duncan. will go through to the final showdown against head chef Duncan.
15 00:00:52,000 00:00:55,560 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.
16 00:00:58,800 00:01:01,880 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
17 00:01:02,080 00:01:04,840 renowned chef Mark Olive renowned chef Mark Olive
18 00:01:05,040 00:01:08,040 and food writer Melissa Leong. and food writer Melissa Leong.
19 00:01:08,240 00:01:09,800 Let's cook! Let's cook!
20 00:01:10,000 00:01:11,800 Which home cook has what it takes Which home cook has what it takes
21 00:01:12,000 00:01:14,920 to make it to the end of The Chefs' Line? to make it to the end of The Chefs' Line?
22 00:01:24,720 00:01:26,320 Africa week has been full of action, Africa week has been full of action,
23 00:01:26,520 00:01:30,400 as four home cooks have taken on Adelaide restaurant Africola. as four home cooks have taken on Adelaide restaurant Africola.
24 00:01:30,600 00:01:33,120 Now we have two home cooks left. Now we have two home cooks left.
25 00:01:33,320 00:01:34,520 Nurse Agnes. Nurse Agnes.
26 00:01:34,720 00:01:36,480 My grandmother inspired me in cooking My grandmother inspired me in cooking
27 00:01:36,680 00:01:39,560 because she always had love when she's cooking. because she always had love when she's cooking.
28 00:01:39,760 00:01:42,080 You're the best mummy! I'm the best mummy, am I? You're the best mummy! I'm the best mummy, am I?
29 00:01:42,280 00:01:43,560 She's performed well so far, She's performed well so far,
30 00:01:43,760 00:01:47,320 even winning the trophy last night for the best plate on the pass even winning the trophy last night for the best plate on the pass
31 00:01:47,520 00:01:48,880 with her goat potjie. with her goat potjie.
32 00:01:49,120 00:01:52,200 I mean, it's just every carnivore's joy to be able to have meat cooked perfectly. I mean, it's just every carnivore's joy to be able to have meat cooked perfectly.
33 00:01:52,400 00:01:53,680 Thank you. Thank you.
34 00:01:53,880 00:01:55,320 And Pauline. And Pauline.
35 00:01:55,520 00:01:58,240 PAULINE: And I actually call myself the tribal chef, PAULINE: And I actually call myself the tribal chef,
36 00:01:58,440 00:02:01,480 which is all about bringing village to plate experience. which is all about bringing village to plate experience.
37 00:02:01,680 00:02:03,240 Just the sharing environment - Just the sharing environment -
38 00:02:03,440 00:02:05,840 those were my memories of cooking back home. those were my memories of cooking back home.
39 00:02:06,040 00:02:07,640 She has also excelled this week. She has also excelled this week.
40 00:02:07,880 00:02:11,200 It is really tender and just makes everything really silky and gorgeous. It is really tender and just makes everything really silky and gorgeous.
41 00:02:11,400 00:02:14,000 Both remaining home cooks will have to be at their best Both remaining home cooks will have to be at their best
42 00:02:14,200 00:02:16,720 as they take on the chefs' line from Africola, as they take on the chefs' line from Africola,
43 00:02:16,920 00:02:18,680 led by head chef and owner Duncan. led by head chef and owner Duncan.
44 00:02:18,920 00:02:21,760 Right, we've got stuff on the pass. Yes, let's go, let's go, let's go, please. Right, we've got stuff on the pass. Yes, let's go, let's go, let's go, please.
45 00:02:21,960 00:02:27,240 Africola is my creative platform to showcase my culinary heritage. Africola is my creative platform to showcase my culinary heritage.
46 00:02:27,440 00:02:29,640 So many flavours there - can't even start. So many flavours there - can't even start.
47 00:02:29,840 00:02:31,480 We want to bring an experience that you can get We want to bring an experience that you can get
48 00:02:31,680 00:02:33,600 in no other restaurant anywhere in the world. in no other restaurant anywhere in the world.
49 00:02:33,800 00:02:35,160 Oh, it's so good! Oh, it's so good!
50 00:02:35,360 00:02:38,160 We've got rendered chicken fat, peri peri marinade We've got rendered chicken fat, peri peri marinade
51 00:02:38,360 00:02:39,640 and a little touch of citrus. and a little touch of citrus.
52 00:02:39,840 00:02:41,280 Wicked! Wicked!
53 00:02:43,720 00:02:46,480 Well, good evening, and welcome back to The Chefs' Line. Well, good evening, and welcome back to The Chefs' Line.
54 00:02:46,680 00:02:49,240 Pauline, you cook from your heart. Pauline, you cook from your heart.
55 00:02:49,440 00:02:52,400 How do you, you know, bring that to your food? How do you, you know, bring that to your food?
56 00:02:52,600 00:02:56,120 Well, with my foods, I just cook it the way I would at home. Well, with my foods, I just cook it the way I would at home.
57 00:02:56,320 00:02:58,960 And that's what this whole experience is about. And that's what this whole experience is about.
58 00:02:59,160 00:03:02,360 Agnes, do you think you can make it to the end of the chef's line Agnes, do you think you can make it to the end of the chef's line
59 00:03:02,560 00:03:04,720 to cook against Chef Duncan? to cook against Chef Duncan?
60 00:03:04,920 00:03:07,240 I am hoping that I can go against him, I am hoping that I can go against him,
61 00:03:07,440 00:03:11,400 but I'll be honest - he does intimidate me a little bit. but I'll be honest - he does intimidate me a little bit.
62 00:03:11,600 00:03:13,080 (LAUGHTER) (LAUGHTER)
63 00:03:13,280 00:03:15,200 He's got that look, hasn't he? He's got that look, hasn't he?
64 00:03:15,400 00:03:18,000 So, Head Chef Duncan, can you please tell us So, Head Chef Duncan, can you please tell us
65 00:03:18,200 00:03:21,560 who in the chefs' line of Africola is next to step up? who in the chefs' line of Africola is next to step up?
66 00:03:21,760 00:03:24,360 Well, next to cook is Alistair, my sous chef. Well, next to cook is Alistair, my sous chef.
67 00:03:24,560 00:03:27,560 He's the guy that gets all the chefs in line at Africola. He's the guy that gets all the chefs in line at Africola.
68 00:03:27,760 00:03:30,040 Well, Alistair, it's time to step up. Well, Alistair, it's time to step up.
69 00:03:31,120 00:03:33,080 So, are you feeling confident, Alistair? So, are you feeling confident, Alistair?
70 00:03:33,280 00:03:36,160 Pretty confident. Obviously, don't have the heritage that these two do. Pretty confident. Obviously, don't have the heritage that these two do.
71 00:03:36,360 00:03:38,320 So, um, yeah, we'll see how we go. So, um, yeah, we'll see how we go.
72 00:03:38,520 00:03:41,160 MAEVE O'MEARA: Alistair will prepare boerewors with pap and sheba, MAEVE O'MEARA: Alistair will prepare boerewors with pap and sheba,
73 00:03:41,360 00:03:43,680 a dish from Africola's menu. a dish from Africola's menu.
74 00:03:43,880 00:03:47,600 Boerewors is a South African sausage made up of meat and spices, Boerewors is a South African sausage made up of meat and spices,
75 00:03:47,800 00:03:51,320 while pap is similar to polenta, but is made from ground maize. while pap is similar to polenta, but is made from ground maize.
76 00:03:51,520 00:03:54,160 Sheba is a tomato and onion based sauce. Sheba is a tomato and onion based sauce.
77 00:03:54,360 00:03:58,680 Combined, it's a beloved African staple, similar to bangers and mash. Combined, it's a beloved African staple, similar to bangers and mash.
78 00:03:58,880 00:04:02,320 And the home cooks will need to create their own version. And the home cooks will need to create their own version.
79 00:04:04,200 00:04:07,120 DAN HONG: Tonight, that blind judge is... DAN HONG: Tonight, that blind judge is...
80 00:04:07,320 00:04:08,600 ..Mark! ..Mark!
81 00:04:08,800 00:04:11,920 Well, I can't wait to see who makes their pap pop! Well, I can't wait to see who makes their pap pop!
82 00:04:12,120 00:04:13,040 (LAUGHTER) (LAUGHTER)
83 00:04:13,240 00:04:15,720 Mark will eat and judge everybody's dish Mark will eat and judge everybody's dish
84 00:04:15,920 00:04:18,120 without knowing who has cooked what. without knowing who has cooked what.
85 00:04:18,320 00:04:22,960 You have 1 hour and 45 minutes to get your plate up on the pass. You have 1 hour and 45 minutes to get your plate up on the pass.
86 00:04:23,160 00:04:24,600 Let's cook! Let's cook!
87 00:04:26,160 00:04:27,840 It's all on the line tonight, It's all on the line tonight,
88 00:04:28,040 00:04:32,440 as the best-performing home cook will take on head chef Duncan tomorrow. as the best-performing home cook will take on head chef Duncan tomorrow.
89 00:04:32,640 00:04:36,680 But first they need to try and cook a better boerewors with pap and sheba But first they need to try and cook a better boerewors with pap and sheba
90 00:04:36,880 00:04:39,160 than sous chef Alistair. than sous chef Alistair.
91 00:04:39,360 00:04:42,040 The sous chef, my first impression of him is, The sous chef, my first impression of him is,
92 00:04:42,240 00:04:45,280 "Oh, my God - he is big, giant, scary guy." "Oh, my God - he is big, giant, scary guy."
93 00:04:45,480 00:04:48,800 But you know what? Even Goliath can come down. But you know what? Even Goliath can come down.
94 00:04:52,000 00:04:53,720 Mark! Hi, guys. How are you? Mark! Hi, guys. How are you?
95 00:04:53,920 00:04:56,760 Good. Good. So, we've got boerewors, pap and sheba. Good. Good. So, we've got boerewors, pap and sheba.
96 00:04:57,000 00:04:59,840 Yeah. What are you looking for in a good boerewors? Yeah. What are you looking for in a good boerewors?
97 00:05:00,040 00:05:01,680 Well, look, something spicy. Well, look, something spicy.
98 00:05:01,880 00:05:05,000 Traditionally, coriander, pepper, a little bit of chilli in there. Traditionally, coriander, pepper, a little bit of chilli in there.
99 00:05:05,200 00:05:07,320 Is it gonna be lamb? Is it gonna be beef? Is it gonna be lamb? Is it gonna be beef?
100 00:05:07,520 00:05:09,120 Or am I gonna have a tongue sticking out at me? Or am I gonna have a tongue sticking out at me?
101 00:05:09,320 00:05:10,760 (LAUGHS) (LAUGHS)
102 00:05:12,200 00:05:15,960 AGNES: Tonight I'll be making boerewors with pap and sheba. AGNES: Tonight I'll be making boerewors with pap and sheba.
103 00:05:16,160 00:05:20,000 I've got brisket and I'm using pork and I'm gonna add a bit of pork fat, I've got brisket and I'm using pork and I'm gonna add a bit of pork fat,
104 00:05:20,200 00:05:23,160 because it's not a good sausage without a bit of fat in it. because it's not a good sausage without a bit of fat in it.
105 00:05:25,440 00:05:30,640 My take on African sausage is what we call 'mutara' in the Kikuyu tribe My take on African sausage is what we call 'mutara' in the Kikuyu tribe
106 00:05:30,840 00:05:36,840 So, I'm making beef mutura sausage with pap and sheba. So, I'm making beef mutura sausage with pap and sheba.
107 00:05:37,040 00:05:40,480 Mutura sausage, it's, uh, traditionally done by the man Mutura sausage, it's, uh, traditionally done by the man
108 00:05:40,680 00:05:44,200 so it's, uh, not a lady's meal to make. so it's, uh, not a lady's meal to make.
109 00:05:44,400 00:05:46,320 So I don't make it at all! So I don't make it at all!
110 00:05:46,520 00:05:48,920 This is going to be my first time This is going to be my first time
111 00:05:49,120 00:05:51,720 to really make the African sausage mutura. to really make the African sausage mutura.
112 00:05:51,920 00:05:54,160 With the mutura, we cook the beef mince With the mutura, we cook the beef mince
113 00:05:54,360 00:05:56,360 before we put it in a sausage filling, before we put it in a sausage filling,
114 00:05:56,560 00:05:58,520 'cause we add the blood, um... 'cause we add the blood, um...
115 00:05:58,720 00:06:00,920 You add the what?! The blood! (LAUGHS) You add the what?! The blood! (LAUGHS)
116 00:06:01,160 00:06:03,320 Wow! We've got to add blood onto that mix... Wow! We've got to add blood onto that mix...
117 00:06:03,560 00:06:07,200 So, this is a traditional sausage from your home town? Yes. Yes. So, this is a traditional sausage from your home town? Yes. Yes.
118 00:06:07,400 00:06:10,320 Because you're using fresh pig blood, Because you're using fresh pig blood,
119 00:06:10,520 00:06:13,840 you really have to simmer it, uh, for 45 minutes you really have to simmer it, uh, for 45 minutes
120 00:06:14,040 00:06:15,600 so the blood truly cooks. so the blood truly cooks.
121 00:06:15,800 00:06:17,880 Uh, what could go wrong with the blood? Uh, what could go wrong with the blood?
122 00:06:18,080 00:06:22,200 Uh, making sure there's not too much, not too little. Uh, making sure there's not too much, not too little.
123 00:06:22,400 00:06:25,840 So, getting that right will be a challenge, but we'll see. So, getting that right will be a challenge, but we'll see.
124 00:06:26,040 00:06:28,120 'Cause it's my first time to do it! 'Cause it's my first time to do it!
125 00:06:31,520 00:06:34,760 AGNES: The boerewors, I actually grew up on it... AGNES: The boerewors, I actually grew up on it...
126 00:06:36,160 00:06:39,560 ..but it's not something that I had ever seen anyone make, ..but it's not something that I had ever seen anyone make,
127 00:06:39,760 00:06:43,280 'cause we always went to the butcher and got them to make it for us. 'cause we always went to the butcher and got them to make it for us.
128 00:06:43,480 00:06:44,920 (CHUCKLES) (CHUCKLES)
129 00:06:51,200 00:06:53,000 Is the whole thing supposed to be turning? Is the whole thing supposed to be turning?
130 00:06:54,880 00:06:56,160 Agh! Agh!
131 00:06:56,360 00:06:58,680 So, when I started mincing the meat in the mincer So, when I started mincing the meat in the mincer
132 00:06:58,880 00:07:00,880 I was getting a bit frustrated. I was getting a bit frustrated.
133 00:07:02,600 00:07:05,560 Because I've never used a mincer before. Because I've never used a mincer before.
134 00:07:05,760 00:07:08,120 I could not work it out. I could not work it out.
135 00:07:09,480 00:07:11,400 How we going? Good. How we going? Good.
136 00:07:11,600 00:07:14,400 Yeah, it's, um... it's not the easiest thing. Yeah, it's, um... it's not the easiest thing.
137 00:07:14,600 00:07:17,520 You've got to put just enough meat so it can come through, You've got to put just enough meat so it can come through,
138 00:07:17,720 00:07:19,760 so not too much, and not too little. so not too much, and not too little.
139 00:07:21,120 00:07:22,800 Yeah, a little bit more. A little bit more. Yeah, a little bit more. A little bit more.
140 00:07:23,000 00:07:24,920 Just so it's peeking just out. Just so it's peeking just out.
141 00:07:25,120 00:07:27,880 There we go. That's... that's tight like a tiger. There we go. That's... that's tight like a tiger.
142 00:07:28,080 00:07:29,320 Go for it. Go for it.
143 00:07:29,520 00:07:31,480 (MINCER WHIRRS) (MINCER WHIRRS)
144 00:07:31,680 00:07:33,080 There we go - that's looking good. There we go - that's looking good.
145 00:07:33,280 00:07:35,920 Now, that's all the tips I'm gonna be giving you. Now, that's all the tips I'm gonna be giving you.
146 00:07:36,120 00:07:39,200 Um, 'cause this is a competition and my reputation's on the line. Um, 'cause this is a competition and my reputation's on the line.
147 00:07:39,440 00:07:41,840 But you're doing a great job. Good luck. Thank you. But you're doing a great job. Good luck. Thank you.
148 00:07:42,040 00:07:45,360 Chef Duncan's advice... It was really nice of him to do that. Chef Duncan's advice... It was really nice of him to do that.
149 00:07:45,560 00:07:47,640 And bless him for that. And bless him for that.
150 00:07:49,800 00:07:51,800 MAEVE O'MEARA: As home cooks Agnes and Pauline MAEVE O'MEARA: As home cooks Agnes and Pauline
151 00:07:52,000 00:07:54,360 contemplate their first attempt at making sausages... contemplate their first attempt at making sausages...
152 00:07:54,560 00:07:55,840 DUNCAN: Come on, Ali. DUNCAN: Come on, Ali.
153 00:07:56,040 00:07:58,800 ..for sous chef Alistair it's just another day at work. ..for sous chef Alistair it's just another day at work.
154 00:07:59,000 00:08:02,440 So, this evening I am cooking Africola's boerewors, pap and sheba. So, this evening I am cooking Africola's boerewors, pap and sheba.
155 00:08:03,800 00:08:05,840 (DENNI SNIGGERS) (DENNI SNIGGERS)
156 00:08:06,040 00:08:07,960 Coming off from one win, one loss, Coming off from one win, one loss,
157 00:08:08,160 00:08:09,960 today, pressure's on me with the boerewors. today, pressure's on me with the boerewors.
158 00:08:10,160 00:08:14,040 We have pork neck and some diced beef. We have pork neck and some diced beef.
159 00:08:14,240 00:08:16,800 So, this is the spice mix for the boerewors. So, this is the spice mix for the boerewors.
160 00:08:17,000 00:08:19,320 Uh, so coriander seed, clove, uh, nutmeg. Uh, so coriander seed, clove, uh, nutmeg.
161 00:08:19,520 00:08:22,600 I'm gonna add some allspice, some madras and some biriyani. I'm gonna add some allspice, some madras and some biriyani.
162 00:08:22,800 00:08:24,680 Uh, so, I'm gonna toast it all off, blitz it down Uh, so, I'm gonna toast it all off, blitz it down
163 00:08:24,880 00:08:26,160 and then fold it through the meat. and then fold it through the meat.
164 00:08:26,360 00:08:29,160 Come on, Ali. Hurry up. Biriyani. Come on, Ali. Hurry up. Biriyani.
165 00:08:29,360 00:08:31,480 Sous Chef Alistair. Yes. Sous Chef Alistair. Yes.
166 00:08:31,720 00:08:33,960 I can see you're making your sausage right now. Yep. I can see you're making your sausage right now. Yep.
167 00:08:34,160 00:08:36,760 So, I'm trying to get the crepinette as flat as possible So, I'm trying to get the crepinette as flat as possible
168 00:08:36,960 00:08:39,720 just so...'cause too many layers, it then just becomes too chewy. just so...'cause too many layers, it then just becomes too chewy.
169 00:08:39,920 00:08:41,800 So, can you explain what crepinette is? So, can you explain what crepinette is?
170 00:08:42,000 00:08:44,040 So, crepinette is, um... So, crepinette is, um...
171 00:08:44,240 00:08:46,440 Stomach lining? DUNCAN: Yes. Caul fat. Stomach lining? DUNCAN: Yes. Caul fat.
172 00:08:46,640 00:08:47,920 Yeah. Yeah. Stomach lining. Yeah. Yeah. Stomach lining.
173 00:08:48,120 00:08:50,280 So, it's... Of a... cow, or...? So, it's... Of a... cow, or...?
174 00:08:50,480 00:08:51,880 (LAUGHS) Uh... pig. (LAUGHS) Uh... pig.
175 00:08:52,080 00:08:53,640 Yes. Yeah, pig. Yes. Yeah, pig.
176 00:08:53,840 00:08:56,560 Um... yeah. Um... yeah.
177 00:08:56,760 00:08:59,000 I don't know these guys. (LAUGHS) I don't know these guys. (LAUGHS)
178 00:08:59,200 00:09:00,640 I think I'm going alright at the moment. I think I'm going alright at the moment.
179 00:09:00,840 00:09:03,040 Great. Thanks, mate. Cheers, Chef. Great. Thanks, mate. Cheers, Chef.
180 00:09:03,240 00:09:05,560 You know, the restaurant, with Sous Chef Alistair, You know, the restaurant, with Sous Chef Alistair,
181 00:09:05,760 00:09:07,920 they're doing quite a traditional version of boerewors. they're doing quite a traditional version of boerewors.
182 00:09:08,120 00:09:09,400 Very South African. Very South African.
183 00:09:09,600 00:09:11,240 Of course, it's one of Duncan's recipes. Of course, it's one of Duncan's recipes.
184 00:09:11,440 00:09:14,160 I know. So, you know, eyes on Alistair. I know. So, you know, eyes on Alistair.
185 00:09:14,360 00:09:16,080 Oh, I would not want to be Alistair right now - Oh, I would not want to be Alistair right now -
186 00:09:16,280 00:09:18,120 Duncan drilling a hole in the back of your head... Duncan drilling a hole in the back of your head...
187 00:09:18,360 00:09:20,320 Exactly. ..you know, making sure you get it right. Exactly. ..you know, making sure you get it right.
188 00:09:21,800 00:09:23,800 If I don't have the best plate on the pass this evening, If I don't have the best plate on the pass this evening,
189 00:09:24,000 00:09:27,800 my 75-hour weeks will probably go to 90-hour weeks. my 75-hour weeks will probably go to 90-hour weeks.
190 00:09:28,840 00:09:31,480 10 minutes to go! I'm not gonna plate up! 10 minutes to go! I'm not gonna plate up!
191 00:09:31,680 00:09:34,520 You can do it, Pauline. Don't give up. You can do it, Pauline. Don't give up.
192 00:09:34,720 00:09:36,640 ALISTAIR: It's trying to split. ALISTAIR: It's trying to split.
193 00:09:36,840 00:09:38,120 DUNCAN: Don't split it, Ali. DUNCAN: Don't split it, Ali.
194 00:09:38,320 00:09:39,760 Now I'm in trouble. Now I'm in trouble.
195 00:09:47,640 00:09:48,920 MAEVE O'MEARA: It's Africa week. MAEVE O'MEARA: It's Africa week.
196 00:09:49,120 00:09:52,720 Sous chef Alistair and home cooks Pauline and Agnes are competing Sous chef Alistair and home cooks Pauline and Agnes are competing
197 00:09:52,920 00:09:57,800 to create their interpretation of the dish boerewors with pap and sheba. to create their interpretation of the dish boerewors with pap and sheba.
198 00:09:58,000 00:10:00,200 Tonight's blind tasting judge is Mark. Tonight's blind tasting judge is Mark.
199 00:10:00,400 00:10:04,400 It'll be his job to decide which dish will be the best plate on the pass. It'll be his job to decide which dish will be the best plate on the pass.
200 00:10:04,600 00:10:07,160 So, we've got boerewors, pap and sheba. So, we've got boerewors, pap and sheba.
201 00:10:07,360 00:10:09,840 So, all different kinds of meat might be used, So, all different kinds of meat might be used,
202 00:10:10,040 00:10:13,960 but what do you think about blood in a sausage? but what do you think about blood in a sausage?
203 00:10:14,160 00:10:16,120 What have they sacrificed out there? What have they sacrificed out there?
204 00:10:16,320 00:10:20,040 I don't want a sausage that's overtly, sort of like, bloody. I don't want a sausage that's overtly, sort of like, bloody.
205 00:10:20,240 00:10:25,480 I added, uh, more blood than I needed to, uh, I realised. I added, uh, more blood than I needed to, uh, I realised.
206 00:10:25,680 00:10:31,640 Really, I was going by what I vaguely saw the men do. Really, I was going by what I vaguely saw the men do.
207 00:10:35,200 00:10:37,920 (MINCER WHIRRS) (MINCER WHIRRS)
208 00:10:38,120 00:10:39,800 (MINCER STOPS) (MINCER STOPS)
209 00:10:40,000 00:10:42,880 It was truly a bloodbath, uh, out there. It was truly a bloodbath, uh, out there.
210 00:10:43,080 00:10:47,200 You saw more blood than meat. Terrible. You saw more blood than meat. Terrible.
211 00:10:47,400 00:10:48,480 OK. OK.
212 00:10:50,160 00:10:51,720 Oh. (LAUGHS NERVOUSLY) Oh. (LAUGHS NERVOUSLY)
213 00:10:51,920 00:10:53,200 What's going on? What's going on?
214 00:10:53,400 00:10:57,960 I am having a problem with piping and making sure it comes out. I am having a problem with piping and making sure it comes out.
215 00:10:58,160 00:11:02,560 I think, um, your mix might be a little bit wet. I think, um, your mix might be a little bit wet.
216 00:11:02,800 00:11:06,920 Alistair's got a little bit of, um, mince mix in his fridge. OK. Alistair's got a little bit of, um, mince mix in his fridge. OK.
217 00:11:07,160 00:11:09,840 If... Just to maybe stabilise it a little bit. Thicken it up? If... Just to maybe stabilise it a little bit. Thicken it up?
218 00:11:10,040 00:11:11,320 Oh... That stuff there. Oh... That stuff there.
219 00:11:11,520 00:11:13,560 Thank you. Thank you. Awesome. You're very welcome. Thank you. Thank you. Awesome. You're very welcome.
220 00:11:14,600 00:11:16,640 So, just mix it in? Yeah, I reckon so. So, just mix it in? Yeah, I reckon so.
221 00:11:16,840 00:11:19,600 There we go. Awesome. There we go. Awesome.
222 00:11:19,800 00:11:21,240 There we go. Check that out. There we go. Check that out.
223 00:11:21,440 00:11:23,080 Thank you, Chef. No problem. Thank you, Chef. No problem.
224 00:11:23,280 00:11:24,320 Shocking! Shocking!
225 00:11:24,520 00:11:27,320 Amazing how that help from Chef Duncan, Amazing how that help from Chef Duncan,
226 00:11:27,520 00:11:29,840 just that tip, put me back on track. just that tip, put me back on track.
227 00:11:31,800 00:11:35,480 AGNES: So, after I finished mincing my meat, I added a bit of shiraz. AGNES: So, after I finished mincing my meat, I added a bit of shiraz.
228 00:11:35,720 00:11:40,760 I also added coriander, cloves, a bit of chilli and paprika to my mince. I also added coriander, cloves, a bit of chilli and paprika to my mince.
229 00:11:40,960 00:11:45,680 Uh, this is gonna be SO interesting. Ha! Uh, this is gonna be SO interesting. Ha!
230 00:11:46,880 00:11:47,960 Ooh! Ooh!
231 00:11:50,000 00:11:51,440 (LAUGHS) (LAUGHS)
232 00:11:51,640 00:11:56,240 So! I'm making a sausage! (LAUGHS) So! I'm making a sausage! (LAUGHS)
233 00:11:56,440 00:11:59,800 Oh! This is so funny. It's crazy. Oh! This is so funny. It's crazy.
234 00:12:01,520 00:12:04,400 Um, so, my sheba's done. Just needs to be blitzed. Um, so, my sheba's done. Just needs to be blitzed.
235 00:12:04,600 00:12:07,040 Um, my sausages, I'm gonna fry off and then finish in the oven. Um, my sausages, I'm gonna fry off and then finish in the oven.
236 00:12:07,240 00:12:09,440 DUNCAN: Uh, capsicum for your sheba, Chef. DUNCAN: Uh, capsicum for your sheba, Chef.
237 00:12:09,640 00:12:11,080 Ah! Oui. Ah! Oui.
238 00:12:14,480 00:12:17,280 PAULINE: The sheba, I'll do an East African version of it. PAULINE: The sheba, I'll do an East African version of it.
239 00:12:17,480 00:12:21,600 So, just onions, tomatoes, and I've seasoned it with ginger, garlic. So, just onions, tomatoes, and I've seasoned it with ginger, garlic.
240 00:12:21,800 00:12:27,280 I can add some coconut and, uh, cream to balance out the flavour. I can add some coconut and, uh, cream to balance out the flavour.
241 00:12:27,480 00:12:31,440 Then I put it to just simmer for about 15 minutes. Then I put it to just simmer for about 15 minutes.
242 00:12:31,640 00:12:33,000 Guys, 30 minutes. Guys, 30 minutes.
243 00:12:33,200 00:12:36,240 You have 30 minutes for your plates to get up onto the pass. You have 30 minutes for your plates to get up onto the pass.
244 00:12:36,440 00:12:39,800 I'm not gonna plate up! (LAUGHS) I'm not gonna plate up! (LAUGHS)
245 00:12:40,000 00:12:44,480 The blood sausage, you're supposed to let it simmer for 45 minutes. The blood sausage, you're supposed to let it simmer for 45 minutes.
246 00:12:44,680 00:12:46,840 (GROANS) Ugh. (GROANS) Ugh.
247 00:12:47,040 00:12:50,320 I was crushed. I... I broke down. I was crushed. I... I broke down.
248 00:12:52,040 00:12:54,320 AGNES: You can do it, Pauline. AGNES: You can do it, Pauline.
249 00:12:54,520 00:12:56,160 Don't give up. Don't give up.
250 00:12:58,400 00:13:00,400 I must plate up something. I must plate up something.
251 00:13:02,280 00:13:03,960 So I had to change my plan. So I had to change my plan.
252 00:13:04,160 00:13:06,440 Oh! Shit. Oh! Shit.
253 00:13:08,200 00:13:10,520 Definitely didn't have time to simmer it... Definitely didn't have time to simmer it...
254 00:13:13,840 00:13:15,840 ..so I pan-fried it. ..so I pan-fried it.
255 00:13:16,040 00:13:19,120 I was moving on tears, literally. I was moving on tears, literally.
256 00:13:20,240 00:13:22,360 Couldn't see my dish at some points. Couldn't see my dish at some points.
257 00:13:23,520 00:13:25,160 MAEVE O'MEARA: As Pauline battles her emotions MAEVE O'MEARA: As Pauline battles her emotions
258 00:13:25,360 00:13:29,320 to prepare her pap, made up of maize and water, to prepare her pap, made up of maize and water,
259 00:13:29,520 00:13:34,360 sous chef Alistair is taking a risk by preparing a more European version. sous chef Alistair is taking a risk by preparing a more European version.
260 00:13:34,560 00:13:38,760 So, the risk with pap is, usually, it's just water. So, the risk with pap is, usually, it's just water.
261 00:13:38,960 00:13:41,080 We use stock, as well as... We use stock, as well as...
262 00:13:41,280 00:13:43,600 ..we add a little bit of butter, just to add some richness. ..we add a little bit of butter, just to add some richness.
263 00:13:43,800 00:13:46,880 DUNCAN: Sounds a bit thick there, Ali. Are you right? DUNCAN: Sounds a bit thick there, Ali. Are you right?
264 00:13:47,080 00:13:49,360 I'm just gonna add some stock to it. Just a little bit. I'm just gonna add some stock to it. Just a little bit.
265 00:13:49,560 00:13:51,360 Touch of stock. Why? Is it a bit too dry. Touch of stock. Why? Is it a bit too dry.
266 00:13:51,560 00:13:53,000 It's trying to split. It's trying to split.
267 00:13:55,400 00:13:56,840 Don't split it, Ali. Don't split it, Ali.
268 00:13:58,000 00:14:01,680 Oh, I did have a moment of hesitation, of just like... Oh, I did have a moment of hesitation, of just like...
269 00:14:01,880 00:14:03,960 ..um... ..um...
270 00:14:04,160 00:14:06,760 ..and thought, "Right. OK. Now I'm in trouble." ..and thought, "Right. OK. Now I'm in trouble."
271 00:14:06,960 00:14:10,400 DAN HONG: 10 minutes to go until you've got to get your plate up on the pass. DAN HONG: 10 minutes to go until you've got to get your plate up on the pass.
272 00:14:12,480 00:14:15,280 AGNES: In Zimbabwe, the version of pap that we make, AGNES: In Zimbabwe, the version of pap that we make,
273 00:14:15,480 00:14:18,800 called 'sadza', is a thicker paste of pap. called 'sadza', is a thicker paste of pap.
274 00:14:19,000 00:14:21,600 So, I'm now cooking my pap, I'm cooking my sausages - So, I'm now cooking my pap, I'm cooking my sausages -
275 00:14:21,800 00:14:23,440 I'm trying to multitask. I'm trying to multitask.
276 00:14:23,640 00:14:25,080 (LAUGHS) (LAUGHS)
277 00:14:27,000 00:14:28,880 DUNCAN: Come on, mate. Spending too long on this pap. DUNCAN: Come on, mate. Spending too long on this pap.
278 00:14:29,080 00:14:30,360 Are you geed? Are you geed?
279 00:14:30,560 00:14:31,840 Mm. Alright, cool. Mm. Alright, cool.
280 00:14:32,040 00:14:34,000 I thought it was good enough, but it wasn't... I thought it was good enough, but it wasn't...
281 00:14:35,040 00:14:36,360 ..it wasn't what it could have been. ..it wasn't what it could have been.
282 00:14:36,560 00:14:39,000 How is it? Ready? How is it? Ready?
283 00:14:39,200 00:14:40,480 Yeah. Yes, Chef. Yeah. Yes, Chef.
284 00:14:40,720 00:14:44,200 MELISSA LEONG: Two and a half minutes, guys! Two and a half minutes! Come on! MELISSA LEONG: Two and a half minutes, guys! Two and a half minutes! Come on!
285 00:14:45,240 00:14:49,680 PAULINE: After breaking down, after being ready to walk away, PAULINE: After breaking down, after being ready to walk away,
286 00:14:49,880 00:14:53,720 that... that really was the most stressful time of my life. that... that really was the most stressful time of my life.
287 00:14:56,200 00:14:57,600 DUNCAN: Yep. Good. DUNCAN: Yep. Good.
288 00:14:57,800 00:15:01,120 So, when I realised Pauline and Agnes were both on the pass, So, when I realised Pauline and Agnes were both on the pass,
289 00:15:01,320 00:15:02,640 the eyes in the back of my head popped up the eyes in the back of my head popped up
290 00:15:02,840 00:15:06,000 and I didn't have to turn around to know exactly Duncan's face. and I didn't have to turn around to know exactly Duncan's face.
291 00:15:06,200 00:15:07,800 I knew it. I knew it.
292 00:15:10,280 00:15:14,040 DAN HONG: Sous Chef Alistair, you need to get your plate on the pass. DAN HONG: Sous Chef Alistair, you need to get your plate on the pass.
293 00:15:16,960 00:15:20,520 Alright! (CHEERING, APPLAUSE) Alright! (CHEERING, APPLAUSE)
294 00:15:23,040 00:15:24,520 Good job. Well done. Good job. Well done.
295 00:15:25,840 00:15:28,000 You did it! (LAUGHS) You did it! (LAUGHS)
296 00:15:28,200 00:15:30,920 PAULINE: I didn't think I was going to make it to plating up. PAULINE: I didn't think I was going to make it to plating up.
297 00:15:31,120 00:15:34,160 Just disappointed with myself. The whole experience. Just disappointed with myself. The whole experience.
298 00:15:34,360 00:15:36,920 Uh, yeah. Yeah. Uh, yeah. Yeah.
299 00:15:37,120 00:15:41,480 Really wanted to see it to the end. So, just wait and see. Really wanted to see it to the end. So, just wait and see.
300 00:15:41,680 00:15:43,120 Yeah. Yeah.
301 00:15:45,120 00:15:46,600 Yep. Yep.
302 00:15:54,240 00:15:55,520 MAEVE O'MEARA: Our two home cooks MAEVE O'MEARA: Our two home cooks
303 00:15:55,720 00:15:58,440 and sous chef Alistair from restaurant Africola and sous chef Alistair from restaurant Africola
304 00:15:58,640 00:16:02,240 have constructed a dish of boerewors with pap and sheba. have constructed a dish of boerewors with pap and sheba.
305 00:16:04,120 00:16:08,720 Now blind tasting judge Mark is ready to taste what they've prepared. Now blind tasting judge Mark is ready to taste what they've prepared.
306 00:16:08,920 00:16:10,280 Hi. Hello! Hi. Hello!
307 00:16:10,480 00:16:12,680 Mark, you missed an epic battle. Mark, you missed an epic battle.
308 00:16:12,880 00:16:16,840 The two home cooks and the sous chef really came down to the wire The two home cooks and the sous chef really came down to the wire
309 00:16:17,040 00:16:21,360 to produce three very different plates of boerewors, pap and sheba. to produce three very different plates of boerewors, pap and sheba.
310 00:16:21,560 00:16:23,080 Wow. Wow.
311 00:16:23,280 00:16:26,440 It's my first time taking a look at the whole thing. It's my first time taking a look at the whole thing.
312 00:16:26,640 00:16:29,000 Yeah, and it smells pretty good too. Yeah, and it smells pretty good too.
313 00:16:29,200 00:16:33,560 This is the beef and pork fat boerewors This is the beef and pork fat boerewors
314 00:16:33,760 00:16:36,480 with pap and curried sheba. with pap and curried sheba.
315 00:16:38,080 00:16:39,520 Wow. Wow.
316 00:16:47,240 00:16:51,280 Mmm. This is juicy. Really nice. Mmm. This is juicy. Really nice.
317 00:16:51,480 00:16:54,720 Beef and the pork component balance perfectly. Beef and the pork component balance perfectly.
318 00:16:54,920 00:16:57,080 I'm gonna try the sheba. I'm gonna try the sheba.
319 00:16:59,480 00:17:02,400 It's, um, relish-y, almost. Really nice. It's, um, relish-y, almost. Really nice.
320 00:17:02,600 00:17:06,160 Very smooth. Very smooth. Very smooth. Very smooth. Very smooth. Very smooth.
321 00:17:06,360 00:17:07,960 I'll try the pap. I'll try the pap.
322 00:17:08,160 00:17:09,000 Oh. Oh.
323 00:17:09,200 00:17:12,320 I'm just a bit worried about how this is. It's a bit crumbly. I'm just a bit worried about how this is. It's a bit crumbly.
324 00:17:12,520 00:17:13,960 Oh! Oh!
325 00:17:20,240 00:17:24,440 That's different. I've got something on the back of my tongue. It's oily. That's different. I've got something on the back of my tongue. It's oily.
326 00:17:24,640 00:17:25,920 I don't know experience from pap, I don't know experience from pap,
327 00:17:26,120 00:17:27,920 but what I know about adding butter to polenta, but what I know about adding butter to polenta,
328 00:17:28,120 00:17:31,360 I add it at the very last minute to emulsify to butter in there. I add it at the very last minute to emulsify to butter in there.
329 00:17:31,560 00:17:35,040 So, lots of butter, and split a bit. So, lots of butter, and split a bit.
330 00:17:35,240 00:17:39,080 Overall, this dish is quite balanced, except for the pap. Overall, this dish is quite balanced, except for the pap.
331 00:17:39,280 00:17:40,680 I think that's the worry. I think that's the worry.
332 00:17:40,880 00:17:45,760 This is the beef and blood boerewors with pap and sheba. This is the beef and blood boerewors with pap and sheba.
333 00:17:45,960 00:17:47,280 Wow! Blood! Wow! Blood!
334 00:17:47,480 00:17:48,960 That's interesting. That's interesting.
335 00:17:49,160 00:17:50,720 It kind of looks like a little smile. It kind of looks like a little smile.
336 00:17:50,920 00:17:52,480 (LAUGHS) It does look like a little smile. (LAUGHS) It does look like a little smile.
337 00:17:52,680 00:17:56,000 And, you know, it could have been a bit bigger. And, you know, it could have been a bit bigger.
338 00:18:01,840 00:18:05,760 Mmm. The blood element, for me, balances. Mmm. The blood element, for me, balances.
339 00:18:07,480 00:18:09,280 I'm gonna try it all together. I'm gonna try it all together.
340 00:18:11,960 00:18:13,560 Mmm. Mmm.
341 00:18:13,760 00:18:15,720 You look happy, Mark. You look happy, Mark.
342 00:18:15,920 00:18:17,040 Mmm. Mmm.
343 00:18:17,240 00:18:18,520 Hm? You look happy. Hm? You look happy.
344 00:18:18,760 00:18:22,240 (CHUCKLES) I think I went to Mu Mu Land. (LAUGHS) (CHUCKLES) I think I went to Mu Mu Land. (LAUGHS)
345 00:18:22,440 00:18:25,680 It was, um, all melted together really nice. It was, um, all melted together really nice.
346 00:18:25,880 00:18:29,160 The sheba - there's a lot of flavour kicking around in there. The sheba - there's a lot of flavour kicking around in there.
347 00:18:29,360 00:18:33,600 The coconut element in this, the pap, and the spice of the sausage, The coconut element in this, the pap, and the spice of the sausage,
348 00:18:33,800 00:18:35,680 I'm really enjoying it. I'm really enjoying it.
349 00:18:35,920 00:18:40,480 I don't think there's really anything that I can say too bad about it. I don't think there's really anything that I can say too bad about it.
350 00:18:40,680 00:18:42,720 I just didn't get enough sausage. I just didn't get enough sausage.
351 00:18:42,920 00:18:48,120 So, Mark, this is a beef boerewors with fried okra and sadza. So, Mark, this is a beef boerewors with fried okra and sadza.
352 00:18:48,360 00:18:54,160 Sadza? Yeah. So, sadza is that version of pap right there. Sadza? Yeah. So, sadza is that version of pap right there.
353 00:18:54,360 00:18:55,720 Wow. Wow.
354 00:18:55,920 00:18:58,840 Let's try the boerewors. This is the beef. Let's try the boerewors. This is the beef.
355 00:19:03,400 00:19:07,040 The sausage really hasn't... popped out, to me. The sausage really hasn't... popped out, to me.
356 00:19:09,240 00:19:11,880 That beef has got something in it. That beef has got something in it.
357 00:19:12,080 00:19:13,280 Pepper. Pepper.
358 00:19:13,480 00:19:16,240 I really can't taste anything else in there. I really can't taste anything else in there.
359 00:19:16,440 00:19:18,040 I'm gonna try it all together. I'm gonna try it all together.
360 00:19:18,240 00:19:19,960 Let me you sauce you there, darl. Let me you sauce you there, darl.
361 00:19:20,160 00:19:22,240 Yeah, just throw it on. Yeah, just throw it on.
362 00:19:25,440 00:19:27,320 To me, it's a safe dish. To me, it's a safe dish.
363 00:19:27,520 00:19:30,040 When you bring that all together, it pops, When you bring that all together, it pops,
364 00:19:30,240 00:19:31,960 but there's something but there's something
365 00:19:32,160 00:19:35,720 that really hasn't sort of, like, captured my tastebuds. that really hasn't sort of, like, captured my tastebuds.
366 00:19:35,920 00:19:39,000 So, we have three really different versions So, we have three really different versions
367 00:19:39,200 00:19:41,440 of sausage, porridge and sauce, of sausage, porridge and sauce,
368 00:19:41,640 00:19:43,800 or boerewors, pap and sheba... or boerewors, pap and sheba...
369 00:19:44,000 00:19:45,360 Or bangers and mash. Or bangers and mash.
370 00:19:45,560 00:19:47,840 ..and it really is up to you to decide. ..and it really is up to you to decide.
371 00:19:56,920 00:19:59,120 MAEVE O'MEARA: All home cooks and sous chef Alistair MAEVE O'MEARA: All home cooks and sous chef Alistair
372 00:19:59,320 00:20:02,880 have cooked their versions of boerewors with pap and sheba. have cooked their versions of boerewors with pap and sheba.
373 00:20:03,080 00:20:07,000 Blind tasting judge Mark has tasted all three dishes Blind tasting judge Mark has tasted all three dishes
374 00:20:07,200 00:20:10,040 and now he's ready to announce the results. and now he's ready to announce the results.
375 00:20:12,040 00:20:14,600 Wow! What an amazing cook-off. Wow! What an amazing cook-off.
376 00:20:14,800 00:20:17,800 We have three unbelievable plates on the pass We have three unbelievable plates on the pass
377 00:20:18,000 00:20:20,920 and you guys both have never made sausages before. and you guys both have never made sausages before.
378 00:20:21,120 00:20:23,640 And in the true spirit of competition, And in the true spirit of competition,
379 00:20:23,840 00:20:27,240 Head Chef Duncan helped you two out. Head Chef Duncan helped you two out.
380 00:20:28,880 00:20:30,800 Thank you, Chef. Thank you, Chef.
381 00:20:31,000 00:20:34,280 So, we have three amazing plates on the pass. So, we have three amazing plates on the pass.
382 00:20:34,480 00:20:37,240 And it comes down to Mark's decision. And it comes down to Mark's decision.
383 00:20:37,440 00:20:41,960 Mark, can you please tell us which had the best plate on the pass? Mark, can you please tell us which had the best plate on the pass?
384 00:20:42,160 00:20:47,160 The plate that really made my mouth dance and my tastebuds sing... The plate that really made my mouth dance and my tastebuds sing...
385 00:20:49,720 00:20:51,160 ..is... ..is...
386 00:20:53,320 00:20:55,000 It was this one. It was this one.
387 00:20:55,200 00:20:57,280 (APPLAUSE) Oh, my gosh! (APPLAUSE) Oh, my gosh!
388 00:20:57,480 00:20:59,040 Is that you, Pauline? Is that you, Pauline?
389 00:21:03,760 00:21:05,040 This is deadly. This is deadly.
390 00:21:05,240 00:21:07,640 It was. The sheba was incredible. It was. The sheba was incredible.
391 00:21:07,840 00:21:11,480 It was very tasty. It was really alive. It was very tasty. It was really alive.
392 00:21:11,680 00:21:15,080 Look, you could have been a bit more generous with that sausage, Look, you could have been a bit more generous with that sausage,
393 00:21:15,280 00:21:17,960 but I know you must have had a bit of problem there. but I know you must have had a bit of problem there.
394 00:21:18,160 00:21:21,680 But when I put all of those flavours together with the pap, But when I put all of those flavours together with the pap,
395 00:21:21,880 00:21:25,640 for me, it was the best dish on the night. for me, it was the best dish on the night.
396 00:21:26,720 00:21:28,160 How are you feeling? How are you feeling?
397 00:21:28,360 00:21:30,680 I'm... I'm overwhelmed with emotions. I'm... I'm overwhelmed with emotions.
398 00:21:30,880 00:21:32,760 Not of pride. Of excitement. Not of pride. Of excitement.
399 00:21:32,960 00:21:34,360 PAULINE: Amazing! PAULINE: Amazing!
400 00:21:34,560 00:21:38,160 I won against Africola's sous chef I won against Africola's sous chef
401 00:21:38,360 00:21:41,640 on something that totally broke my emotions. on something that totally broke my emotions.
402 00:21:41,840 00:21:47,960 So, Mark, which plate did not live up to your expectations? So, Mark, which plate did not live up to your expectations?
403 00:21:48,160 00:21:52,360 The plate that didn't, uh, live up to my expectations was... The plate that didn't, uh, live up to my expectations was...
404 00:21:58,520 00:22:00,000 It was this one. It was this one.
405 00:22:04,120 00:22:05,840 Agnes. Agnes.
406 00:22:06,040 00:22:07,680 Oh, look, it's a fabulous dish. Oh, look, it's a fabulous dish.
407 00:22:07,880 00:22:12,480 It just didn't have the same depth of flavours that I look for. It just didn't have the same depth of flavours that I look for.
408 00:22:12,680 00:22:14,280 I'm so sorry. I'm so sorry.
409 00:22:15,640 00:22:17,120 How are you feeling, Agnes? How are you feeling, Agnes?
410 00:22:17,320 00:22:19,360 I am glad that I made it this far. I am glad that I made it this far.
411 00:22:19,560 00:22:22,960 I never would have seen myself making it this far. I never would have seen myself making it this far.
412 00:22:23,160 00:22:26,600 I was a little bit disappointed, I was a little bit disappointed,
413 00:22:26,800 00:22:29,080 but it was an amazing experience. but it was an amazing experience.
414 00:22:29,280 00:22:33,400 Alistair, this was so close to the best dish. Alistair, this was so close to the best dish.
415 00:22:33,600 00:22:38,800 Honestly, that boerewors was just amazing. It was so juicy. Honestly, that boerewors was just amazing. It was so juicy.
416 00:22:40,160 00:22:42,240 With the pap, it was there, With the pap, it was there,
417 00:22:42,440 00:22:45,920 but it just didn't sing like this one here, for me. but it just didn't sing like this one here, for me.
418 00:22:46,120 00:22:47,720 Otherwise, Alistair, how are you feeling? Otherwise, Alistair, how are you feeling?
419 00:22:47,920 00:22:49,200 Yeah, a little bit disappointed. Yeah, a little bit disappointed.
420 00:22:49,400 00:22:50,680 But, you know, at the end of the day, But, you know, at the end of the day,
421 00:22:50,880 00:22:52,280 it's the, um, flavours which matter. it's the, um, flavours which matter.
422 00:22:52,520 00:22:57,160 ALISTAIR: End of the night, I know that me and Duncan are extremely happy with what I did. ALISTAIR: End of the night, I know that me and Duncan are extremely happy with what I did.
423 00:22:57,360 00:22:59,240 But, you know, beaten to the post But, you know, beaten to the post
424 00:22:59,440 00:23:02,680 by someone who has the heritage rather than the experience. by someone who has the heritage rather than the experience.
425 00:23:02,880 00:23:07,480 Pauline, congratulations - you have the best plate on the pass. Pauline, congratulations - you have the best plate on the pass.
426 00:23:07,680 00:23:09,720 And I've got this trophy for you! And I've got this trophy for you!
427 00:23:12,440 00:23:15,360 Awesome! Well done. Awesome! Well done.
428 00:23:17,240 00:23:19,800 DUNCAN: We have had a couple of losses back to back. DUNCAN: We have had a couple of losses back to back.
429 00:23:20,000 00:23:21,360 I'm here to sort of settle the score. I'm here to sort of settle the score.
430 00:23:21,560 00:23:25,040 If this fish burns, my mother-in-law is gonna kill me. If this fish burns, my mother-in-law is gonna kill me.
431 00:23:25,240 00:23:27,680 At that point, when I pulled it out, it was still raw. At that point, when I pulled it out, it was still raw.
432 00:23:27,880 00:23:29,400 My reputation is at stake. My reputation is at stake.
433 00:23:29,600 00:23:32,280 Overall... it's a stunner. Overall... it's a stunner.
434 00:23:32,480 00:23:34,800 MAEVE O'MEARA: And later in the week, I'll take you on a food journey MAEVE O'MEARA: And later in the week, I'll take you on a food journey
435 00:23:35,000 00:23:36,880 through restaurant Africola. through restaurant Africola.
436 00:23:37,080 00:23:39,280 This works on so many levels. This works on so many levels.
437 00:23:40,400 00:23:42,400 Oh! It's so good. The freshness of it. Oh! It's so good. The freshness of it.