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1 00:00:01,080 00:00:05,120 MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy. MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy.
2 00:00:05,320 00:00:07,560 This is known as The Chef's Line. This is known as The Chef's Line.
3 00:00:07,760 00:00:09,360 It escalates in authority - It escalates in authority -
4 00:00:09,560 00:00:13,000 starting from the apprentice chef, right up to the head chef. starting from the apprentice chef, right up to the head chef.
5 00:00:13,200 00:00:16,400 And now in a David-versus-Goliath battle, And now in a David-versus-Goliath battle,
6 00:00:16,600 00:00:19,880 passionate home cooks from all walks of life passionate home cooks from all walks of life
7 00:00:20,080 00:00:21,920 will take on The Chef's Line. will take on The Chef's Line.
8 00:00:23,320 00:00:26,560 Each week will feature a different cuisine Each week will feature a different cuisine
9 00:00:26,760 00:00:29,160 and this week it's African. and this week it's African.
10 00:00:29,360 00:00:32,440 And these four home cooks have given the professionals And these four home cooks have given the professionals
11 00:00:32,640 00:00:34,640 from restaurant Africola a run for their money. from restaurant Africola a run for their money.
12 00:00:34,840 00:00:37,640 First taking out the station chef... First taking out the station chef...
13 00:00:38,800 00:00:41,720 Agnes, you cooked the best plate on the pass, Agnes, you cooked the best plate on the pass,
14 00:00:41,920 00:00:43,360 so we have a trophy for you! so we have a trophy for you!
15 00:00:44,680 00:00:46,320 Well done. Well done.
16 00:00:46,520 00:00:48,920 ..then defeating the sous-chef. ..then defeating the sous-chef.
17 00:00:49,120 00:00:52,720 I won against Africola's sous-chef I won against Africola's sous-chef
18 00:00:52,920 00:00:55,840 on something that totally broke my emotions! on something that totally broke my emotions!
19 00:00:56,040 00:00:57,800 How shocking was that? How shocking was that?
20 00:00:58,000 00:01:00,880 So tonight it's the final showdown between Pauline, So tonight it's the final showdown between Pauline,
21 00:01:01,080 00:01:03,640 our last home cook standing, and head chef Duncan. our last home cook standing, and head chef Duncan.
22 00:01:04,840 00:01:06,560 Here to settle the score. Here to settle the score.
23 00:01:06,760 00:01:10,640 It's the ultimate battle to find out if passion can beat the professional. It's the ultimate battle to find out if passion can beat the professional.
24 00:01:12,800 00:01:15,240 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
25 00:01:15,440 00:01:18,200 renowned chef Mark Olive renowned chef Mark Olive
26 00:01:18,400 00:01:21,400 and food writer Melissa Leong. and food writer Melissa Leong.
27 00:01:21,600 00:01:23,440 So what are you waiting for? Let's cook! So what are you waiting for? Let's cook!
28 00:01:23,640 00:01:27,520 Will Pauline have what it takes to out-cook the most experienced Will Pauline have what it takes to out-cook the most experienced
29 00:01:27,720 00:01:29,680 of The Chef's Line? of The Chef's Line?
30 00:01:38,080 00:01:42,040 African week has been a battle between four home cooks African week has been a battle between four home cooks
31 00:01:42,240 00:01:44,000 and The Chef's Line from restaurant Africola. and The Chef's Line from restaurant Africola.
32 00:01:44,200 00:01:45,920 Our home cooks have been competing Our home cooks have been competing
33 00:01:46,120 00:01:49,680 for a chance to cook against head chef Duncan. for a chance to cook against head chef Duncan.
34 00:01:49,880 00:01:55,280 And now just one home cook remains, Kenyan mother-of-two Pauline. And now just one home cook remains, Kenyan mother-of-two Pauline.
35 00:01:55,480 00:01:58,680 PAULINE: I actually call myself The Tribal Chef, PAULINE: I actually call myself The Tribal Chef,
36 00:01:58,880 00:02:02,120 which is all about bringing village-to-plate experience which is all about bringing village-to-plate experience
37 00:02:02,320 00:02:04,120 during my cooking ventures. during my cooking ventures.
38 00:02:04,320 00:02:05,600 And that should be ready! And that should be ready!
39 00:02:05,800 00:02:08,080 Pauline started the week confidently... Pauline started the week confidently...
40 00:02:08,280 00:02:10,400 They're looking great! Look at that! They're looking great! Look at that!
41 00:02:10,600 00:02:12,600 ..with a peri-peri style chicken dish. ..with a peri-peri style chicken dish.
42 00:02:12,800 00:02:14,560 For me, it's very comfortable. For me, it's very comfortable.
43 00:02:14,760 00:02:17,280 She then served up an impressive veal shin. She then served up an impressive veal shin.
44 00:02:17,480 00:02:19,000 Just the way I wanted! Just the way I wanted!
45 00:02:19,200 00:02:21,040 First impressions - so pretty! First impressions - so pretty!
46 00:02:21,240 00:02:22,920 Next... It was this one. Next... It was this one.
47 00:02:23,120 00:02:25,040 ..she claimed victory against the sous-chef ..she claimed victory against the sous-chef
48 00:02:25,240 00:02:27,440 with her deeply satisfying boerewors. with her deeply satisfying boerewors.
49 00:02:27,640 00:02:31,400 DAN HONG: Congratulations. You had the best plate on the pass! DAN HONG: Congratulations. You had the best plate on the pass!
50 00:02:31,600 00:02:33,160 And I've got this trophy for you! And I've got this trophy for you!
51 00:02:35,560 00:02:36,840 Now Pauline will face the head chef Now Pauline will face the head chef
52 00:02:37,040 00:02:40,520 of restaurant Africola, Duncan Welgemoed. of restaurant Africola, Duncan Welgemoed.
53 00:02:43,520 00:02:45,440 Right, we've got stuff on the pass, yes? Right, we've got stuff on the pass, yes?
54 00:02:45,640 00:02:47,320 Let's go, let's go, let's go, please. Let's go, let's go, let's go, please.
55 00:02:47,520 00:02:49,560 He runs the Adelaide-based restaurant He runs the Adelaide-based restaurant
56 00:02:49,760 00:02:52,720 which showcases African cuisine with a modern twist. which showcases African cuisine with a modern twist.
57 00:02:52,920 00:02:54,360 Just get it in. Just get it in.
58 00:02:54,560 00:02:56,880 In 2016, the restaurant made its first appearance In 2016, the restaurant made its first appearance
59 00:02:57,080 00:02:59,880 in Australia's Top 100 Restaurant Awards. in Australia's Top 100 Restaurant Awards.
60 00:03:00,080 00:03:03,200 Head chef and owner Duncan Welgemoed is a rapidly-rising star Head chef and owner Duncan Welgemoed is a rapidly-rising star
61 00:03:03,400 00:03:05,400 on the Australian food scene. on the Australian food scene.
62 00:03:05,600 00:03:07,840 Course 246, please. One pipis. Course 246, please. One pipis.
63 00:03:08,040 00:03:10,120 We explore African food. We explore African food.
64 00:03:10,320 00:03:11,680 We started out in Southern Africa. We started out in Southern Africa.
65 00:03:11,880 00:03:14,080 In the last two years we flipped to North Africa In the last two years we flipped to North Africa
66 00:03:14,280 00:03:16,040 and we'll keep flipping it until we get bored. and we'll keep flipping it until we get bored.
67 00:03:16,240 00:03:18,160 Does one person look after this? Does one person look after this?
68 00:03:18,360 00:03:21,840 Yes, absolutely. And we douse them in petrol just before service. Yes, absolutely. And we douse them in petrol just before service.
69 00:03:22,040 00:03:25,400 Will Pauline have what it takes to bring her heritage to the table... Will Pauline have what it takes to bring her heritage to the table...
70 00:03:25,600 00:03:26,960 Is it golden brown? Is it golden brown?
71 00:03:27,160 00:03:29,640 ..and out-cook professional chef Duncan? ..and out-cook professional chef Duncan?
72 00:03:29,840 00:03:31,720 We'll see whether I get it right. We'll see whether I get it right.
73 00:03:34,360 00:03:36,600 DAN HONG: Well, good evening and welcome back to The Chef's Line. DAN HONG: Well, good evening and welcome back to The Chef's Line.
74 00:03:36,800 00:03:39,040 What a great week of African food. What a great week of African food.
75 00:03:39,240 00:03:43,040 Pauline, congratulations for making it all the way to the final. Pauline, congratulations for making it all the way to the final.
76 00:03:43,240 00:03:44,520 Thank you. Thank you.
77 00:03:44,720 00:03:46,200 Do you ever think that home cooking Do you ever think that home cooking
78 00:03:46,400 00:03:49,200 could measure up against a restaurant like Africola? could measure up against a restaurant like Africola?
79 00:03:49,400 00:03:51,800 Not in a million years. (JUDGES LAUGH) Not in a million years. (JUDGES LAUGH)
80 00:03:52,000 00:03:54,360 I feel honoured to get to this point I feel honoured to get to this point
81 00:03:54,560 00:03:56,080 and experience cooking and experience cooking
82 00:03:56,280 00:03:57,640 against the head chef. against the head chef.
83 00:03:57,840 00:04:03,160 Duncan, do you have one last tip before you guys battle it out? Duncan, do you have one last tip before you guys battle it out?
84 00:04:03,360 00:04:04,800 Don't get in my way. Don't get in my way.
85 00:04:06,640 00:04:11,360 You must both be really keen to hear what you'll be cooking tonight. You must both be really keen to hear what you'll be cooking tonight.
86 00:04:11,560 00:04:16,800 That dish is African-spiced whole fish with fufu. That dish is African-spiced whole fish with fufu.
87 00:04:19,800 00:04:22,000 In Africa, fish is regularly cooked whole In Africa, fish is regularly cooked whole
88 00:04:22,200 00:04:24,440 with an abundance of different spices with an abundance of different spices
89 00:04:24,640 00:04:26,800 and served with a side of fufu. and served with a side of fufu.
90 00:04:30,520 00:04:32,400 Whole fish and fufu - Whole fish and fufu -
91 00:04:32,600 00:04:34,000 so we want some spice, so we want some spice,
92 00:04:34,200 00:04:39,040 we want fufu to be nice and smooth and bring on your best shot. we want fufu to be nice and smooth and bring on your best shot.
93 00:04:39,240 00:04:41,800 One of us will be blind tasting this evening One of us will be blind tasting this evening
94 00:04:42,000 00:04:45,960 and it's their call on which will be the best plate on the pass. and it's their call on which will be the best plate on the pass.
95 00:04:46,160 00:04:47,560 And tonight... And tonight...
96 00:04:47,760 00:04:49,120 ..it's you, Dan. ..it's you, Dan.
97 00:04:49,360 00:04:53,760 It's going to be tough, but I'm pumped to try all this fish and this fufu, so thank you. It's going to be tough, but I'm pumped to try all this fish and this fufu, so thank you.
98 00:04:55,040 00:04:57,080 Dan won't know who cooked which dish Dan won't know who cooked which dish
99 00:04:57,280 00:05:00,200 when the time comes for him to taste and judge. when the time comes for him to taste and judge.
100 00:05:00,400 00:05:03,840 You both have 90 minutes to get your plate up on the pass. You both have 90 minutes to get your plate up on the pass.
101 00:05:04,040 00:05:05,640 Let's cook! Let's cook!
102 00:05:09,560 00:05:12,640 Head chef Duncan is under huge pressure Head chef Duncan is under huge pressure
103 00:05:12,840 00:05:14,440 after his station chef and sous-chef after his station chef and sous-chef
104 00:05:14,640 00:05:17,400 were beaten by our home cooks. were beaten by our home cooks.
105 00:05:17,600 00:05:20,320 We have had a couple of losses back to back. We have had a couple of losses back to back.
106 00:05:20,520 00:05:23,560 My reputation is at stake every day I step into the kitchen. My reputation is at stake every day I step into the kitchen.
107 00:05:23,760 00:05:26,280 I'm here to settle the score. I'm here to settle the score.
108 00:05:28,200 00:05:32,960 The dish I'm doing this evening is whole-roasted barramundi The dish I'm doing this evening is whole-roasted barramundi
109 00:05:33,160 00:05:36,080 with fufu and pickled radish. with fufu and pickled radish.
110 00:05:36,280 00:05:40,000 What I'm starting with is just getting a little bit of stock up. What I'm starting with is just getting a little bit of stock up.
111 00:05:41,920 00:05:43,800 I'm pickling liquid up for my radish. I'm pickling liquid up for my radish.
112 00:05:44,000 00:05:47,960 What you're looking at is some of the spice mix. What you're looking at is some of the spice mix.
113 00:05:48,160 00:05:51,320 Little bit of lemongrass, shallots, chilli, Little bit of lemongrass, shallots, chilli,
114 00:05:51,520 00:05:53,520 garlic, salt and coconut milk. garlic, salt and coconut milk.
115 00:05:55,400 00:05:57,040 Give that a blitz. Give that a blitz.
116 00:05:57,240 00:05:59,240 Very, very floral. Very, very floral.
117 00:05:59,440 00:06:01,160 It's slightly rich, it's slightly spiced, It's slightly rich, it's slightly spiced,
118 00:06:01,360 00:06:04,160 but it goes beautifully with something like barramundi. but it goes beautifully with something like barramundi.
119 00:06:09,360 00:06:14,080 So I'm making a tilapia fish with some coconut spinach for the side. So I'm making a tilapia fish with some coconut spinach for the side.
120 00:06:14,280 00:06:19,040 The tilapia fish is a recipe that was given to me The tilapia fish is a recipe that was given to me
121 00:06:19,240 00:06:20,880 by my mother-in-law when I got married. by my mother-in-law when I got married.
122 00:06:21,080 00:06:25,720 With the fish, the first thing I did was I marinated it, With the fish, the first thing I did was I marinated it,
123 00:06:25,920 00:06:28,040 ginger and garlic. ginger and garlic.
124 00:06:28,240 00:06:30,000 I seasoned it with salt. I seasoned it with salt.
125 00:06:30,200 00:06:34,280 Added some peri-peri onto it and Moroccan spice. Added some peri-peri onto it and Moroccan spice.
126 00:06:35,320 00:06:36,760 Put it in the fridge to sit in the marinade Put it in the fridge to sit in the marinade
127 00:06:36,960 00:06:39,000 for just a few minutes for just a few minutes
128 00:06:39,200 00:06:44,560 and then I'm just going to add some herbs just before I fry it. and then I'm just going to add some herbs just before I fry it.
129 00:06:48,080 00:06:49,880 Hi, guys. Hey! Hi, guys. Hey!
130 00:06:50,080 00:06:51,640 Give me the news, mate. Give me the news. Give me the news, mate. Give me the news.
131 00:06:51,840 00:06:53,960 Oh, so much is going on out there. Oh, so much is going on out there.
132 00:06:54,160 00:06:55,480 But really under control. But really under control.
133 00:06:55,680 00:06:58,480 What are you looking for when it comes to the fish? What are you looking for when it comes to the fish?
134 00:06:58,680 00:07:00,800 I'm curious to see what type of fish they're going to use, I'm curious to see what type of fish they're going to use,
135 00:07:01,000 00:07:02,680 what type of spices they're going to use. what type of spices they're going to use.
136 00:07:02,880 00:07:05,520 Are they going to add almost like a sauce? Are they going to add almost like a sauce?
137 00:07:05,720 00:07:08,240 And how are they going to cook the fish? Are they going to bake it? And how are they going to cook the fish? Are they going to bake it?
138 00:07:08,440 00:07:10,520 Are they going to steam it? Are they going to roast it? Are they going to steam it? Are they going to roast it?
139 00:07:10,720 00:07:13,000 But at the end of the day, it's got to be perfectly cooked. But at the end of the day, it's got to be perfectly cooked.
140 00:07:13,200 00:07:15,240 Definitely overcooked fish is a big no-no. Definitely overcooked fish is a big no-no.
141 00:07:15,440 00:07:17,120 Ultimately, it's up to you, Dan. Ultimately, it's up to you, Dan.
142 00:07:17,320 00:07:18,880 Bring it on. (LAUGHS) Bring it on. (LAUGHS)
143 00:07:21,640 00:07:24,960 DUNCAN: This is a barramundi, so, freshwater. DUNCAN: This is a barramundi, so, freshwater.
144 00:07:25,160 00:07:27,080 I'm going to spice rub the fish. I'm going to spice rub the fish.
145 00:07:34,640 00:07:36,720 I'm blowtorching the banana leaves I'm blowtorching the banana leaves
146 00:07:36,920 00:07:40,120 just to make it softer when we wrap it so it doesn't tear. just to make it softer when we wrap it so it doesn't tear.
147 00:07:41,440 00:07:43,600 So Duncan, tell us about your choice of fish. So Duncan, tell us about your choice of fish.
148 00:07:43,800 00:07:45,920 Freshwater fish. Obviously, barra. Freshwater fish. Obviously, barra.
149 00:07:46,120 00:07:49,400 When I generally cook in banana leaf, it's on the open fire. When I generally cook in banana leaf, it's on the open fire.
150 00:07:49,600 00:07:51,680 I want to kind of impart that earthiness I want to kind of impart that earthiness
151 00:07:51,880 00:07:53,560 by just giving it a gentle smoke. by just giving it a gentle smoke.
152 00:07:53,760 00:07:55,800 Once this is in its organic steam bag, Once this is in its organic steam bag,
153 00:07:56,000 00:07:57,600 we're just heating up the smoke chips. we're just heating up the smoke chips.
154 00:07:59,560 00:08:02,040 And then everything together, bung it in the oven. And then everything together, bung it in the oven.
155 00:08:02,240 00:08:03,840 Well, good luck. We'll leave you to it. Well, good luck. We'll leave you to it.
156 00:08:04,040 00:08:05,240 Thanks. Thanks.
157 00:08:06,480 00:08:08,440 DUNCAN: What I'm most worried about in the 90 minutes DUNCAN: What I'm most worried about in the 90 minutes
158 00:08:08,640 00:08:13,320 is misjudge my time in terms of whether the fish is cooked or not. is misjudge my time in terms of whether the fish is cooked or not.
159 00:08:15,760 00:08:18,240 Once it's overcooked, that's you dead in the water. Once it's overcooked, that's you dead in the water.
160 00:08:23,160 00:08:25,400 How you feeling? I'm feeling very confident. How you feeling? I'm feeling very confident.
161 00:08:25,600 00:08:29,640 You're looking very confident. You're beaming from ear to ear! You're looking very confident. You're beaming from ear to ear!
162 00:08:29,840 00:08:31,960 What's the fish, Pauline? Tilapia fish. What's the fish, Pauline? Tilapia fish.
163 00:08:32,160 00:08:37,360 It's one of the recipes that my mother-in-law passed on to me. It's one of the recipes that my mother-in-law passed on to me.
164 00:08:37,600 00:08:40,960 Her son loved it, so I had to get it right for him! (BOTH LAUGH) Her son loved it, so I had to get it right for him! (BOTH LAUGH)
165 00:08:41,160 00:08:43,200 That sounds familiar! That sounds familiar!
166 00:08:43,400 00:08:45,040 So I continue to do it. So I continue to do it.
167 00:08:45,240 00:08:48,680 So I'm really anxious to get it right. So I'm really anxious to get it right.
168 00:08:48,880 00:08:51,080 I don't want to overcook it. I don't want to overcook it.
169 00:08:51,280 00:08:54,080 That can be a tricky element too. I know. That can be a tricky element too. I know.
170 00:08:54,280 00:08:56,040 I'm not going to move from this fish for a while. I'm not going to move from this fish for a while.
171 00:08:56,240 00:08:58,480 Well, good luck. Good luck! Well, good luck. Good luck!
172 00:08:58,680 00:09:00,400 Thank you. Thank you.
173 00:09:01,680 00:09:04,840 Thirty minutes to go to get your plates on the pass! Thirty minutes to go to get your plates on the pass!
174 00:09:06,680 00:09:09,200 What do you think about deep-frying fish? What do you think about deep-frying fish?
175 00:09:09,400 00:09:11,000 I mean, a deep-fried fish is great I mean, a deep-fried fish is great
176 00:09:11,200 00:09:15,560 because the oil gives the skin a really nice crispness because the oil gives the skin a really nice crispness
177 00:09:15,760 00:09:18,360 and it doesn't actually make the flesh oily. and it doesn't actually make the flesh oily.
178 00:09:18,560 00:09:21,760 But, you know what can go wrong if the oil is not hot enough? But, you know what can go wrong if the oil is not hot enough?
179 00:09:21,960 00:09:24,960 Well, you know, it'll start seeping into the fish and the flesh. Well, you know, it'll start seeping into the fish and the flesh.
180 00:09:25,160 00:09:27,600 It will soften that skin. It will really... Ugh! It will soften that skin. It will really... Ugh!
181 00:09:27,800 00:09:31,720 Really hoping to get it just right and cooked just perfectly. Really hoping to get it just right and cooked just perfectly.
182 00:09:31,920 00:09:34,440 DUNCAN: So this is the crucial point. DUNCAN: So this is the crucial point.
183 00:09:34,640 00:09:38,600 At that point when I pulled it out, it was still raw. At that point when I pulled it out, it was still raw.
184 00:09:38,800 00:09:41,480 My mother-in-law is going to kill me. My mother-in-law is going to kill me.
185 00:09:43,080 00:09:44,760 That fish, I must say, it's... That fish, I must say, it's...
186 00:09:52,240 00:09:56,240 Twenty minutes until your plate needs to be on the pass. Twenty minutes until your plate needs to be on the pass.
187 00:09:56,440 00:09:59,480 It's the final cook-off for African week It's the final cook-off for African week
188 00:09:59,680 00:10:03,480 between last home cook standing Pauline and head chef Duncan. between last home cook standing Pauline and head chef Duncan.
189 00:10:03,680 00:10:06,080 They're battling to produce their best version They're battling to produce their best version
190 00:10:06,280 00:10:08,720 of African spiced whole fish. of African spiced whole fish.
191 00:10:08,920 00:10:12,240 If this burns, my mother-in-law is going to kill me. If this burns, my mother-in-law is going to kill me.
192 00:10:12,440 00:10:13,720 DUNCAN: I'm extremely competitive DUNCAN: I'm extremely competitive
193 00:10:13,920 00:10:16,200 but I think that's just from being South African. but I think that's just from being South African.
194 00:10:16,400 00:10:21,280 So it's all on the line for both cooks to do their heritage proud So it's all on the line for both cooks to do their heritage proud
195 00:10:21,480 00:10:23,800 and impress blind-tasting judge Dan. and impress blind-tasting judge Dan.
196 00:10:24,000 00:10:26,560 So there's a very fine line between perfectly-cooked fish So there's a very fine line between perfectly-cooked fish
197 00:10:26,760 00:10:28,040 and overcooked fish. and overcooked fish.
198 00:10:28,240 00:10:30,880 So they've really got to keep their eye on their fish So they've really got to keep their eye on their fish
199 00:10:31,080 00:10:34,120 so it doesn't dry out 'cause once your fish is dry, so it doesn't dry out 'cause once your fish is dry,
200 00:10:34,320 00:10:36,120 then it's not a perfect piece of fish. then it's not a perfect piece of fish.
201 00:10:36,320 00:10:38,360 PAULINE: Done. Done. Done. PAULINE: Done. Done. Done.
202 00:10:38,560 00:10:40,520 The temperature when I was deep-frying it, The temperature when I was deep-frying it,
203 00:10:40,720 00:10:43,000 the marinade, everything came together. the marinade, everything came together.
204 00:10:43,200 00:10:46,760 The skin didn't get burned and it was well-cooked. The skin didn't get burned and it was well-cooked.
205 00:10:46,960 00:10:51,280 Whether it comes well against head chef Duncan, Whether it comes well against head chef Duncan,
206 00:10:51,480 00:10:52,760 we wait and see. we wait and see.
207 00:10:52,960 00:10:54,360 (LAUGHS) (LAUGHS)
208 00:10:54,560 00:10:57,320 Team Africola, how do you think the big dog's doing? Team Africola, how do you think the big dog's doing?
209 00:10:57,520 00:10:59,760 He's not moving as fast as we thought he would He's not moving as fast as we thought he would
210 00:10:59,960 00:11:01,440 but I'm sure he knows what he's doing. but I'm sure he knows what he's doing.
211 00:11:01,640 00:11:03,160 (CHUCKLES) (CHUCKLES)
212 00:11:06,240 00:11:08,680 How important is it that Duncan wins this evening? How important is it that Duncan wins this evening?
213 00:11:08,880 00:11:11,640 It's pretty big, as we haven't quite made the mark. It's pretty big, as we haven't quite made the mark.
214 00:11:11,840 00:11:14,600 It's imperative. He's the boss. He's got to. It's imperative. He's the boss. He's got to.
215 00:11:14,800 00:11:16,800 Good. Good.
216 00:11:17,880 00:11:19,760 When I make chilli sauce with barramundi, When I make chilli sauce with barramundi,
217 00:11:19,960 00:11:22,400 I like to bring out the sweetness of the peppers I like to bring out the sweetness of the peppers
218 00:11:22,600 00:11:24,840 by direct roast them on the flame. by direct roast them on the flame.
219 00:11:25,040 00:11:27,320 That just draws out all those sugars, so it balances, That just draws out all those sugars, so it balances,
220 00:11:27,520 00:11:29,880 so you don't only get the heat. so you don't only get the heat.
221 00:11:30,080 00:11:31,840 What you want is the sweetness of the peppers. What you want is the sweetness of the peppers.
222 00:11:37,560 00:11:39,080 Fifteen minutes to go! Fifteen minutes to go!
223 00:11:39,280 00:11:42,480 Sorry, how long? Fifteen! Sorry, how long? Fifteen!
224 00:11:42,680 00:11:44,840 You! (LAUGHS) You! (LAUGHS)
225 00:11:45,040 00:11:47,280 How we going? How we going?
226 00:11:47,480 00:11:50,280 During the cook I did have a cheeky gander at what Pauline was doing. During the cook I did have a cheeky gander at what Pauline was doing.
227 00:11:50,480 00:11:51,960 Oh, you've cooked your fish already. Oh, you've cooked your fish already.
228 00:11:52,160 00:11:53,440 Ah, yes. I fried it. Ah, yes. I fried it.
229 00:11:53,640 00:11:55,640 How unfortunate. Oh! How unfortunate. Oh!
230 00:11:56,960 00:11:59,120 Where's yours? It's coming. It's perfect. Where's yours? It's coming. It's perfect.
231 00:11:59,320 00:12:01,000 You know you've got 15 minutes? Yeah. You know you've got 15 minutes? Yeah.
232 00:12:01,200 00:12:02,800 That's great. Is this a salad dressing? That's great. Is this a salad dressing?
233 00:12:03,000 00:12:06,200 Hell, no! Are you being a tease now? (LAUGHS) Hell, no! Are you being a tease now? (LAUGHS)
234 00:12:06,400 00:12:08,000 Let me come and see what you've done. Let me come and see what you've done.
235 00:12:08,200 00:12:11,360 She was very confident. Confident enough to, um, heckle me. She was very confident. Confident enough to, um, heckle me.
236 00:12:11,560 00:12:13,280 There's no fish? No, it's still cooking, chef. There's no fish? No, it's still cooking, chef.
237 00:12:13,480 00:12:14,800 I've got 15 minutes. I've got 15 minutes.
238 00:12:15,000 00:12:18,920 Cooking with confidence, Pauline picks up the pace, Cooking with confidence, Pauline picks up the pace,
239 00:12:19,120 00:12:21,400 getting on with her side dishes - getting on with her side dishes -
240 00:12:21,600 00:12:26,120 coconut spinach, spicy tomato sauce, and fufu. coconut spinach, spicy tomato sauce, and fufu.
241 00:12:26,320 00:12:29,280 I make my fufu with water, maize meal flour I make my fufu with water, maize meal flour
242 00:12:29,480 00:12:32,600 and just a bit of lemon to complement the fish, and just a bit of lemon to complement the fish,
243 00:12:32,800 00:12:36,280 but unlike the ugali, which is the staple of Kenya, but unlike the ugali, which is the staple of Kenya,
244 00:12:36,480 00:12:39,600 we'll just make it much softer. we'll just make it much softer.
245 00:12:41,880 00:12:43,720 Just under ten minutes to go. Just under ten minutes to go.
246 00:12:46,800 00:12:50,480 I don't really use probes in my kitchen. It's all to touch. I don't really use probes in my kitchen. It's all to touch.
247 00:12:50,680 00:12:54,640 Or use a knife into the centre and feel the temperature on my lip. Or use a knife into the centre and feel the temperature on my lip.
248 00:12:54,840 00:12:57,360 This is the crucial point. This is the crucial point.
249 00:13:00,080 00:13:01,360 It was... It was...
250 00:13:01,560 00:13:03,040 Ohh, (BLEEP)! Ohh, (BLEEP)!
251 00:13:03,240 00:13:04,720 ..still raw. ..still raw.
252 00:13:06,760 00:13:11,520 It's now down to the wire for Chef Duncan's barramundi to cook through, It's now down to the wire for Chef Duncan's barramundi to cook through,
253 00:13:11,720 00:13:15,440 so it's full speed ahead to get his fufu cooked. so it's full speed ahead to get his fufu cooked.
254 00:13:15,640 00:13:19,720 We're going to kind of trick it up, make it slightly posh. We're going to kind of trick it up, make it slightly posh.
255 00:13:19,920 00:13:24,040 He's using fish stock and chives to add more flavour. He's using fish stock and chives to add more flavour.
256 00:13:24,240 00:13:27,160 It's got to hold its shape but it also needs to be quite moist. It's got to hold its shape but it also needs to be quite moist.
257 00:13:28,560 00:13:30,960 Two minutes, guys. You've got two minutes to go. Two minutes, guys. You've got two minutes to go.
258 00:13:31,160 00:13:35,000 I've done the fish, tomato sauces are ready, I've done the fish, tomato sauces are ready,
259 00:13:35,200 00:13:38,040 coconut spinach and the fufu. coconut spinach and the fufu.
260 00:13:38,240 00:13:40,400 So I'm ready to get this. So I'm ready to get this.
261 00:13:43,640 00:13:48,200 I'm just finished my fufu with a little bit of the fish stock. I'm just finished my fufu with a little bit of the fish stock.
262 00:13:48,400 00:13:50,120 I'm just waiting on the fish. I'm just waiting on the fish.
263 00:13:50,320 00:13:52,480 One minute! One minute!
264 00:13:56,440 00:13:58,760 Crucial point, so... Crucial point, so...
265 00:14:00,480 00:14:03,120 Come on, Duncan. One sec. Come on, Duncan. One sec.
266 00:14:05,080 00:14:07,560 Bonzer! All ready to rock'n'roll. Bonzer! All ready to rock'n'roll.
267 00:14:07,760 00:14:10,040 Alright! Give it to me. Alright! Give it to me.
268 00:14:10,240 00:14:12,160 MARK OLIVE: Hustle, hustle. MELISSA LEONG: Come on! MARK OLIVE: Hustle, hustle. MELISSA LEONG: Come on!
269 00:14:13,920 00:14:15,560 Just keep going. Don't overthink it. Just keep going. Don't overthink it.
270 00:14:20,000 00:14:21,640 Come on. Oh. Come on. Oh.
271 00:14:23,280 00:14:24,560 MELISSA LEONG: You're done! MELISSA LEONG: You're done!
272 00:14:24,760 00:14:26,600 Well done! Yay! Well done! Yay!
273 00:14:30,080 00:14:32,000 I better win it, though, but good luck. I better win it, though, but good luck.
274 00:14:32,200 00:14:34,400 (LAUGHS) I'm joking. I'm joking. (LAUGHS) I'm joking. I'm joking.
275 00:14:34,600 00:14:35,960 I think I put a restaurant dish up. I think I put a restaurant dish up.
276 00:14:36,160 00:14:38,960 Whether Dan thinks so is completely up to him. Whether Dan thinks so is completely up to him.
277 00:14:39,160 00:14:41,080 It looks fantastic. Thank you, Chef. It looks fantastic. Thank you, Chef.
278 00:14:41,280 00:14:43,840 I'd definitely eat that. It's an honour. I'd definitely eat that. It's an honour.
279 00:14:44,040 00:14:45,560 It's an honour. It's an honour.
280 00:14:45,760 00:14:49,120 Where's your fufu? (WHISTLES) Where's your fufu? (WHISTLES)
281 00:14:49,320 00:14:52,400 (LAUGHS) (LAUGHS)
282 00:14:54,000 00:14:59,480 That fish is perfectly cooked. The fufu is an absolute stunner. That fish is perfectly cooked. The fufu is an absolute stunner.
283 00:15:04,080 00:15:05,480 Ohhh! Ohhh!
284 00:15:09,600 00:15:11,680 The battle between head chef Duncan The battle between head chef Duncan
285 00:15:11,880 00:15:14,800 and last home cook standing Pauline is now over. and last home cook standing Pauline is now over.
286 00:15:15,000 00:15:19,760 They've just created their versions of African whole spice fish and fufu. They've just created their versions of African whole spice fish and fufu.
287 00:15:19,960 00:15:24,040 And now it's up to Dan to taste and judge their dishes. And now it's up to Dan to taste and judge their dishes.
288 00:15:26,200 00:15:27,480 Wow. Wow.
289 00:15:27,680 00:15:32,120 You missed a remarkably calm battle given that this is duking off You missed a remarkably calm battle given that this is duking off
290 00:15:32,320 00:15:36,080 against last home cook and head chef. against last home cook and head chef.
291 00:15:36,280 00:15:38,120 They both look awesome. They both look awesome.
292 00:15:38,320 00:15:40,560 But it really doesn't matter about what they look like. But it really doesn't matter about what they look like.
293 00:15:40,760 00:15:43,240 Because at the end of the day, it's all about how it tastes. Because at the end of the day, it's all about how it tastes.
294 00:15:43,440 00:15:45,640 That's for sure. Totally. That's for sure. Totally.
295 00:15:45,840 00:15:50,160 So, Dan, tilapia with fufu and spinach. So, Dan, tilapia with fufu and spinach.
296 00:15:52,160 00:15:53,960 It smells absolutely delicious. It smells absolutely delicious.
297 00:15:54,160 00:15:57,080 It smells... You can smell the spice in that sauce. It smells... You can smell the spice in that sauce.
298 00:15:57,280 00:15:59,840 I think it looks like a tomato and red pepper based sauce. I think it looks like a tomato and red pepper based sauce.
299 00:16:00,040 00:16:02,800 The spinach almost reminds you of that soul food, The spinach almost reminds you of that soul food,
300 00:16:03,000 00:16:04,600 almost like stewed collard greens. almost like stewed collard greens.
301 00:16:04,800 00:16:08,480 It looks like I've gone to an African family's home. It looks like I've gone to an African family's home.
302 00:16:08,680 00:16:12,160 How lucky would you be? It would be awesome. How lucky would you be? It would be awesome.
303 00:16:12,360 00:16:14,280 I'm going to taste it. Taste it! I'm going to taste it. Taste it!
304 00:16:14,480 00:16:16,920 I'm going to go with the fish, obviously. I'm going to go with the fish, obviously.
305 00:16:31,880 00:16:34,960 That fish is perfectly cooked. That fish is perfectly cooked.
306 00:16:35,160 00:16:36,440 Perfectly cooked! Perfectly cooked!
307 00:16:36,640 00:16:38,280 On the bone, obviously, whole fish. On the bone, obviously, whole fish.
308 00:16:38,480 00:16:41,440 I love how the fish is really caramelised on the outside. I love how the fish is really caramelised on the outside.
309 00:16:41,640 00:16:44,800 It's almost like it's been deep-fried or pan-fried It's almost like it's been deep-fried or pan-fried
310 00:16:45,000 00:16:47,640 'cause to get that real crispy tail like... 'cause to get that real crispy tail like...
311 00:16:47,840 00:16:52,040 You know, you can even eat the tail, which is very African. You know, you can even eat the tail, which is very African.
312 00:16:52,240 00:16:54,400 They want you to eat every part of the whole fish. They want you to eat every part of the whole fish.
313 00:16:54,640 00:16:57,840 It comes right off the bone. You can see it's perfectly cooked. Look at that. It comes right off the bone. You can see it's perfectly cooked. Look at that.
314 00:16:58,040 00:17:00,200 Yeah. Look at that. Yeah. Look at that.
315 00:17:02,440 00:17:04,800 Is it silverbeet? Hmm. Yes. Is it silverbeet? Hmm. Yes.
316 00:17:05,000 00:17:06,320 It's cooked perfectly. It's cooked perfectly.
317 00:17:06,520 00:17:09,600 You can tell that they used the stems of the silverbeet as well You can tell that they used the stems of the silverbeet as well
318 00:17:09,800 00:17:11,920 and they braised them down until they're nice and tender. and they braised them down until they're nice and tender.
319 00:17:12,120 00:17:14,320 And the leaves are just melting in my mouth, And the leaves are just melting in my mouth,
320 00:17:14,520 00:17:17,920 and that coconut cream adds that real richness, and that coconut cream adds that real richness,
321 00:17:18,120 00:17:23,520 and this version of fufu just goes so well with the rest of the dish. and this version of fufu just goes so well with the rest of the dish.
322 00:17:23,720 00:17:26,680 I must say it's a delicious dish. I must say it's a delicious dish.
323 00:17:26,880 00:17:30,960 And, Dan, this is a spiced barramundi in banana leaf And, Dan, this is a spiced barramundi in banana leaf
324 00:17:31,160 00:17:33,320 with pickled radish and fufu. with pickled radish and fufu.
325 00:17:35,080 00:17:37,040 This dish looks spectacular. This dish looks spectacular.
326 00:17:37,240 00:17:39,760 It just looks amazing. The fish is gorgeous. It just looks amazing. The fish is gorgeous.
327 00:17:39,960 00:17:42,040 The fact that they used that banana leaf The fact that they used that banana leaf
328 00:17:42,240 00:17:44,400 to add that extra sort of dimension to it. to add that extra sort of dimension to it.
329 00:17:44,600 00:17:47,160 Huge, generous whole barramundi there. Huge, generous whole barramundi there.
330 00:17:47,360 00:17:49,400 I love the sides, you know, you've got the pickles. I love the sides, you know, you've got the pickles.
331 00:17:49,600 00:17:52,520 I can't really distinguish where the fufu is. I can't really distinguish where the fufu is.
332 00:17:52,720 00:17:54,800 It's this one? Oh! It's this one? Oh!
333 00:17:55,000 00:17:57,320 A different take on fufu. Mm. A different take on fufu. Mm.
334 00:17:57,520 00:17:59,680 Alright, I'm going to try it. Alright, I'm going to try it.
335 00:18:08,800 00:18:12,120 That fish is absolutely delicious. That fish is absolutely delicious.
336 00:18:12,320 00:18:16,880 They really tried to get that flavour into the barramundi. They really tried to get that flavour into the barramundi.
337 00:18:17,080 00:18:19,320 I love how they wrapped it in banana leaf. I love how they wrapped it in banana leaf.
338 00:18:19,560 00:18:23,720 It really protected the flesh of the fish so it's almost like steaming. It really protected the flesh of the fish so it's almost like steaming.
339 00:18:32,120 00:18:34,760 The fufu is an absolute stunner. The fufu is an absolute stunner.
340 00:18:34,960 00:18:37,760 That extra flavour, that fish stock, those chives - That extra flavour, that fish stock, those chives -
341 00:18:37,960 00:18:40,720 there's definitely a lot of spice in there. there's definitely a lot of spice in there.
342 00:18:40,920 00:18:45,000 I get that kick from the chilli. Overall, it's a stunner. I get that kick from the chilli. Overall, it's a stunner.
343 00:18:45,200 00:18:50,400 Dan, two phenomenal plates on the pass this evening. Dan, two phenomenal plates on the pass this evening.
344 00:18:50,600 00:18:54,720 I sincerely do not envy the decision you're about to make. I sincerely do not envy the decision you're about to make.
345 00:18:54,920 00:18:56,760 Ohhh! Ohhh!
346 00:19:03,280 00:19:06,480 It's the moment of truth for last remaining home cook Pauline It's the moment of truth for last remaining home cook Pauline
347 00:19:06,680 00:19:08,960 and Africola's head chef Duncan. and Africola's head chef Duncan.
348 00:19:09,160 00:19:15,240 They each created their take on African whole spiced fish and fufu. They each created their take on African whole spiced fish and fufu.
349 00:19:15,440 00:19:16,960 Dan has tasted both dishes, Dan has tasted both dishes,
350 00:19:17,160 00:19:20,080 and now it's time to hand down his judgement. and now it's time to hand down his judgement.
351 00:19:23,040 00:19:26,760 Well, what an exhibition of the heart and the soul Well, what an exhibition of the heart and the soul
352 00:19:26,960 00:19:29,560 and the spirit of African cooking. and the spirit of African cooking.
353 00:19:29,760 00:19:32,600 It's just been a glorious celebration, really. It's just been a glorious celebration, really.
354 00:19:34,000 00:19:35,560 Duncan, how are you feeling? Duncan, how are you feeling?
355 00:19:35,760 00:19:37,520 I'm feeling good. I'm feeling good. I'm feeling good. I'm feeling good.
356 00:19:37,720 00:19:41,480 It was, er... to the line, but I'm confident in my dish. It was, er... to the line, but I'm confident in my dish.
357 00:19:41,680 00:19:43,480 You're not sounding too confident. You're not sounding too confident.
358 00:19:43,680 00:19:47,480 We've seen two upsets already, so, you know, it's anyone's game We've seen two upsets already, so, you know, it's anyone's game
359 00:19:47,680 00:19:50,960 and Pauline's done a fantastic job with her dish, we'll see. and Pauline's done a fantastic job with her dish, we'll see.
360 00:19:51,160 00:19:54,480 Pauline, what a week. What a week. Pauline, what a week. What a week.
361 00:19:54,680 00:19:55,960 How are you feeling? How are you feeling?
362 00:19:56,160 00:19:58,880 It started out as just an experience. It started out as just an experience.
363 00:19:59,080 00:20:04,360 To be standing and have cooked against the head chef of Africola To be standing and have cooked against the head chef of Africola
364 00:20:04,560 00:20:06,040 is an honour. is an honour.
365 00:20:06,240 00:20:09,440 Well, this is one of the hardest decisions I've ever had to make, Well, this is one of the hardest decisions I've ever had to make,
366 00:20:09,640 00:20:13,560 because both fish that was put on the pass was perfectly cooked. because both fish that was put on the pass was perfectly cooked.
367 00:20:13,760 00:20:17,080 You know, there was so much love and soul that went into both dishes. You know, there was so much love and soul that went into both dishes.
368 00:20:17,280 00:20:20,720 The sauce on this one here was perfect foil to the fish. The sauce on this one here was perfect foil to the fish.
369 00:20:20,920 00:20:23,920 That spinach was absolutely delicious. That spinach was absolutely delicious.
370 00:20:24,120 00:20:26,480 And this barramundi had so much flavour to it. And this barramundi had so much flavour to it.
371 00:20:26,680 00:20:31,520 The spice paste really penetrated into the fish and I love this fufu. The spice paste really penetrated into the fish and I love this fufu.
372 00:20:31,720 00:20:36,000 And it really came down to the tiniest difference. And it really came down to the tiniest difference.
373 00:20:36,200 00:20:38,160 And that dish... And that dish...
374 00:20:40,600 00:20:42,440 ..is the barramundi. ..is the barramundi.
375 00:20:43,840 00:20:46,080 (APPLAUSE) (APPLAUSE)
376 00:20:53,800 00:20:55,600 I guess that's you, Chef Duncan. I guess that's you, Chef Duncan.
377 00:20:55,800 00:20:57,080 Wow. Wow.
378 00:20:57,280 00:20:59,520 You must be pretty relieved, mate. So relieved. You must be pretty relieved, mate. So relieved.
379 00:20:59,720 00:21:02,880 So relieved. It just means I won't have to bar you from my restaurant. So relieved. It just means I won't have to bar you from my restaurant.
380 00:21:03,080 00:21:04,440 (ALL LAUGH) (ALL LAUGH)
381 00:21:04,640 00:21:07,200 Look, it was an absolutely cracker of a dish. Look, it was an absolutely cracker of a dish.
382 00:21:07,400 00:21:09,680 That fufu was unbelievable. That fufu was unbelievable.
383 00:21:09,880 00:21:12,400 I mean, I haven't eaten much fufu at all, I mean, I haven't eaten much fufu at all,
384 00:21:12,600 00:21:14,000 but this one wasn't plain at all but this one wasn't plain at all
385 00:21:14,200 00:21:16,120 and this spice paste that you rubbed over the fish, and this spice paste that you rubbed over the fish,
386 00:21:16,320 00:21:17,840 and I love that you used the banana leaf. and I love that you used the banana leaf.
387 00:21:18,040 00:21:20,280 It was delicious at the end of the day. It was delicious at the end of the day.
388 00:21:20,480 00:21:22,000 Pauline. Pauline.
389 00:21:23,240 00:21:25,960 I've got to say this tilapia was perfectly cooked, I've got to say this tilapia was perfectly cooked,
390 00:21:26,160 00:21:28,360 and it really felt like I was at your house and it really felt like I was at your house
391 00:21:28,560 00:21:30,400 and you were cooking me this dish. and you were cooking me this dish.
392 00:21:30,600 00:21:33,040 And the spinach with the coconut milk, And the spinach with the coconut milk,
393 00:21:33,240 00:21:35,360 I could eat a whole bowl of that, seriously. I could eat a whole bowl of that, seriously.
394 00:21:35,560 00:21:37,920 Mate, you cooked the hell out of this dish, and I must say Mate, you cooked the hell out of this dish, and I must say
395 00:21:38,120 00:21:41,000 it's definitely the best dish you put up this whole competition. it's definitely the best dish you put up this whole competition.
396 00:21:41,200 00:21:42,680 Thank you. By far. Thank you. By far.
397 00:21:42,880 00:21:44,320 So well done. So well done.
398 00:21:44,520 00:21:47,720 I truly found my feet at the end of the week. I truly found my feet at the end of the week.
399 00:21:47,920 00:21:52,880 It's an honour to have presented Africa and to get this far. It's an honour to have presented Africa and to get this far.
400 00:21:53,080 00:21:57,520 And to plate out dishes for the world to see - amazing. And to plate out dishes for the world to see - amazing.
401 00:21:57,720 00:21:59,280 DUNCAN: I was chuffed that I won. DUNCAN: I was chuffed that I won.
402 00:21:59,480 00:22:00,760 Well done. Well done.
403 00:22:00,960 00:22:04,160 But saying that, you know, I would have liked Pauline to win too, But saying that, you know, I would have liked Pauline to win too,
404 00:22:04,360 00:22:06,840 only because from when she started out, beginning of the week, only because from when she started out, beginning of the week,
405 00:22:07,040 00:22:09,160 to where she is now, her confidence has grown so much. to where she is now, her confidence has grown so much.
406 00:22:09,360 00:22:10,840 I do this for a living. I do this for a living.
407 00:22:11,040 00:22:14,160 You know, I get judged every single day in my own kitchen. You know, I get judged every single day in my own kitchen.
408 00:22:14,360 00:22:16,400 But for someone like Pauline, to make it through But for someone like Pauline, to make it through
409 00:22:16,600 00:22:18,960 with a big smile on her face, you know, hats off to her. with a big smile on her face, you know, hats off to her.
410 00:22:19,160 00:22:21,640 DAN HONG: The two of you have done such an amazing job DAN HONG: The two of you have done such an amazing job
411 00:22:21,840 00:22:24,520 showcasing African food this week, well done. showcasing African food this week, well done.
412 00:22:33,480 00:22:36,800 Next time, the competition for Africa week may be over... Next time, the competition for Africa week may be over...
413 00:22:37,000 00:22:38,200 Wow! Wow!
414 00:22:38,400 00:22:40,400 ..but there's so much more African food to enjoy, ..but there's so much more African food to enjoy,
415 00:22:40,600 00:22:43,800 as I take you on a journey through restaurant Africola. as I take you on a journey through restaurant Africola.
416 00:22:44,000 00:22:45,880 It's a little bit of a secret here at Africola. It's a little bit of a secret here at Africola.
417 00:22:46,080 00:22:48,640 This was a 2016 Dish Of The Year? This was a 2016 Dish Of The Year?
418 00:22:48,840 00:22:50,360 In the top dishes, so... How good! In the top dishes, so... How good!
419 00:22:50,560 00:22:53,320 That is a lot of cheese. The more cheese, the better. That is a lot of cheese. The more cheese, the better.
420 00:22:53,520 00:22:55,640 The meringue is really intriguing. The meringue is really intriguing.
421 00:22:55,840 00:22:56,800 Yeah! Yeah!
422 00:22:57,000 00:23:00,440 Well, it must be worth stealing, so what's the secret? Well, it must be worth stealing, so what's the secret?