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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? |