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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. |