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1 | 00:00:02,400 | 00:00:04,440 | MAEVE O'MEARA: This week on The Chef's Line | MAEVE O'MEARA: This week on The Chef's Line |
2 | 00:00:04,640 | 00:00:06,120 | it's all about African cuisine. | it's all about African cuisine. |
3 | 00:00:06,320 | 00:00:09,840 | Four home cooks took on award-winning restaurant Africola | Four home cooks took on award-winning restaurant Africola |
4 | 00:00:10,040 | 00:00:12,920 | in a heated battle with personal heritage | in a heated battle with personal heritage |
5 | 00:00:13,120 | 00:00:15,600 | going up against professional experience. | going up against professional experience. |
6 | 00:00:17,200 | 00:00:18,520 | I hope he takes you down. | I hope he takes you down. |
7 | 00:00:18,720 | 00:00:20,800 | In the end, there were two wins for the home cooks | In the end, there were two wins for the home cooks |
8 | 00:00:21,000 | 00:00:22,840 | and two wins for the chefs. | and two wins for the chefs. |
9 | 00:00:25,440 | 00:00:29,480 | Tonight I'm heading to Africola in Adelaide to meet head chef Duncan... | Tonight I'm heading to Africola in Adelaide to meet head chef Duncan... |
10 | 00:00:29,680 | 00:00:31,520 | This was the 2016 dish of the year? | This was the 2016 dish of the year? |
11 | 00:00:31,720 | 00:00:33,360 | In the top dishes. How good! | In the top dishes. How good! |
12 | 00:00:33,560 | 00:00:34,840 | ..and his team. | ..and his team. |
13 | 00:00:35,040 | 00:00:37,240 | It's a little bit of a secret here at Africola. | It's a little bit of a secret here at Africola. |
14 | 00:00:37,440 | 00:00:39,280 | From there, fresh passionfruit. | From there, fresh passionfruit. |
15 | 00:00:39,480 | 00:00:41,320 | The meringue is really intriguing. Mm. | The meringue is really intriguing. Mm. |
16 | 00:00:41,520 | 00:00:45,200 | And to discover all the sights, sounds, tastes and traditions | And to discover all the sights, sounds, tastes and traditions |
17 | 00:00:45,400 | 00:00:47,400 | of restaurant Africola. | of restaurant Africola. |
18 | 00:00:55,880 | 00:00:57,160 | When you think of Adelaide | When you think of Adelaide |
19 | 00:00:57,360 | 00:00:59,040 | you might think of the Central Markets, | you might think of the Central Markets, |
20 | 00:00:59,240 | 00:01:01,120 | the wine regions or festivals. | the wine regions or festivals. |
21 | 00:01:01,320 | 00:01:04,160 | But what might not spring to mind is African food. | But what might not spring to mind is African food. |
22 | 00:01:04,360 | 00:01:08,640 | But head chef Duncan Welgemoed has brought a taste of Africa to Adelaide | But head chef Duncan Welgemoed has brought a taste of Africa to Adelaide |
23 | 00:01:08,840 | 00:01:11,920 | and this is one of the hottest dining venues in town. | and this is one of the hottest dining venues in town. |
24 | 00:01:12,120 | 00:01:13,800 | Welcome to Africola. | Welcome to Africola. |
25 | 00:01:15,760 | 00:01:18,960 | Africola burst onto the culinary scene two years ago | Africola burst onto the culinary scene two years ago |
26 | 00:01:19,160 | 00:01:22,240 | with cutting edge food, colour and vibrancy. | with cutting edge food, colour and vibrancy. |
27 | 00:01:22,440 | 00:01:25,200 | Since then it's won Best Restaurant in South Australia | Since then it's won Best Restaurant in South Australia |
28 | 00:01:25,400 | 00:01:28,760 | and it's got both food critics and customers raving. | and it's got both food critics and customers raving. |
29 | 00:01:28,960 | 00:01:32,160 | The driving force is head chef, South African born, Duncan Welgemoed. | The driving force is head chef, South African born, Duncan Welgemoed. |
30 | 00:01:32,360 | 00:01:34,080 | Service, please. | Service, please. |
31 | 00:01:34,280 | 00:01:38,240 | 26 on that one and then you can finish on 46, please. | 26 on that one and then you can finish on 46, please. |
32 | 00:01:38,440 | 00:01:40,800 | Duncan has abandoned fine dining | Duncan has abandoned fine dining |
33 | 00:01:41,000 | 00:01:43,880 | and instead created a fun, unpretentious eating house | and instead created a fun, unpretentious eating house |
34 | 00:01:44,080 | 00:01:47,880 | where people can share unique dishes, learn about African culture | where people can share unique dishes, learn about African culture |
35 | 00:01:48,080 | 00:01:52,400 | and get an insight into his personal heritage as well. | and get an insight into his personal heritage as well. |
36 | 00:01:52,600 | 00:01:55,360 | Duncan, you were born in South Africa | Duncan, you were born in South Africa |
37 | 00:01:55,560 | 00:01:58,200 | and African cooking is part of your DNA, isn't it? | and African cooking is part of your DNA, isn't it? |
38 | 00:01:58,400 | 00:01:59,680 | It is indeed. | It is indeed. |
39 | 00:01:59,880 | 00:02:01,360 | Born and bred in Johannesburg | Born and bred in Johannesburg |
40 | 00:02:01,560 | 00:02:05,400 | and every day I feel that I'm representing my country or my city. | and every day I feel that I'm representing my country or my city. |
41 | 00:02:05,600 | 00:02:09,160 | What is it about African cooking that you find so exciting? | What is it about African cooking that you find so exciting? |
42 | 00:02:09,360 | 00:02:12,800 | It's using things from gastronomy to necessity to survival. | It's using things from gastronomy to necessity to survival. |
43 | 00:02:13,000 | 00:02:14,720 | Very powerful flavours. | Very powerful flavours. |
44 | 00:02:14,920 | 00:02:17,200 | It's not subtle, because I'm not subtle, | It's not subtle, because I'm not subtle, |
45 | 00:02:17,400 | 00:02:19,200 | so I think that comes across on the plate. | so I think that comes across on the plate. |
46 | 00:02:19,440 | 00:02:23,280 | So it's powerful flavours cooked by a powerful chef. Something like that. | So it's powerful flavours cooked by a powerful chef. Something like that. |
47 | 00:02:25,400 | 00:02:27,720 | African cuisine is a relative newcomer | African cuisine is a relative newcomer |
48 | 00:02:27,920 | 00:02:29,400 | to the culinary scene in Australia, | to the culinary scene in Australia, |
49 | 00:02:29,600 | 00:02:32,280 | with restaurants few and far between. | with restaurants few and far between. |
50 | 00:02:32,480 | 00:02:34,680 | At Africola, Duncan hopes to showcase | At Africola, Duncan hopes to showcase |
51 | 00:02:34,880 | 00:02:38,760 | the continent's diverse range of foods, one region at a time. | the continent's diverse range of foods, one region at a time. |
52 | 00:02:38,960 | 00:02:42,560 | Africola began as a South African barbecue restaurant. | Africola began as a South African barbecue restaurant. |
53 | 00:02:42,760 | 00:02:44,080 | And just last year, | And just last year, |
54 | 00:02:44,280 | 00:02:47,160 | completely transformed into a Maghreb eating house, | completely transformed into a Maghreb eating house, |
55 | 00:02:47,360 | 00:02:49,560 | showcasing the flavours of North Africa. | showcasing the flavours of North Africa. |
56 | 00:02:49,760 | 00:02:51,040 | The Maghreb region. | The Maghreb region. |
57 | 00:02:51,240 | 00:02:54,760 | Tell us exactly what that is and the flavours that you're working with. | Tell us exactly what that is and the flavours that you're working with. |
58 | 00:02:54,960 | 00:02:58,360 | So, Maghreb covers everywhere from Algeria to Egypt | So, Maghreb covers everywhere from Algeria to Egypt |
59 | 00:02:58,560 | 00:03:00,320 | to even some parts of Somalia. | to even some parts of Somalia. |
60 | 00:03:00,520 | 00:03:02,400 | But it takes a lot of influence also | But it takes a lot of influence also |
61 | 00:03:02,600 | 00:03:07,200 | from, you know, Italy, like Sardinia and that entire trade route. | from, you know, Italy, like Sardinia and that entire trade route. |
62 | 00:03:07,400 | 00:03:10,800 | So it's a very rich and colourful palate. | So it's a very rich and colourful palate. |
63 | 00:03:11,000 | 00:03:13,520 | What's always on your menu that you'd never take off? | What's always on your menu that you'd never take off? |
64 | 00:03:13,720 | 00:03:15,920 | Well, I can never get away from peri-peri chicken. | Well, I can never get away from peri-peri chicken. |
65 | 00:03:16,120 | 00:03:18,800 | That's been the most family-orientated dish for me. | That's been the most family-orientated dish for me. |
66 | 00:03:19,000 | 00:03:21,040 | It's one of the first dishes I cooked with my dad. | It's one of the first dishes I cooked with my dad. |
67 | 00:03:21,240 | 00:03:24,720 | It's one of the first restaurant dishes I ever enjoyed | It's one of the first restaurant dishes I ever enjoyed |
68 | 00:03:24,920 | 00:03:27,320 | so I'd like to keep that and pass that on. | so I'd like to keep that and pass that on. |
69 | 00:03:27,520 | 00:03:30,200 | While the team at Africola lacks Duncan's heritage, | While the team at Africola lacks Duncan's heritage, |
70 | 00:03:30,400 | 00:03:34,080 | they certainly share his passion for African cooking. | they certainly share his passion for African cooking. |
71 | 00:03:34,280 | 00:03:36,320 | Especially 28-year-old Denni, | Especially 28-year-old Denni, |
72 | 00:03:36,520 | 00:03:39,080 | who's been working here as an apprentice for a year now. | who's been working here as an apprentice for a year now. |
73 | 00:03:39,280 | 00:03:40,680 | It's amazing working at Africola. | It's amazing working at Africola. |
74 | 00:03:40,880 | 00:03:42,160 | It's like a small family. | It's like a small family. |
75 | 00:03:42,360 | 00:03:43,960 | We kind of all look out for each other | We kind of all look out for each other |
76 | 00:03:44,160 | 00:03:47,520 | but also, the culinary aspect is just a total eye opener. | but also, the culinary aspect is just a total eye opener. |
77 | 00:03:49,160 | 00:03:52,920 | So, Denni, what is it like trying to replicate African flavours | So, Denni, what is it like trying to replicate African flavours |
78 | 00:03:53,120 | 00:03:55,280 | and getting your head around some of those stories? | and getting your head around some of those stories? |
79 | 00:03:55,480 | 00:03:58,440 | When I first started working here it was completely new to me. | When I first started working here it was completely new to me. |
80 | 00:03:58,640 | 00:04:00,600 | Some of the flavour combinations | Some of the flavour combinations |
81 | 00:04:00,800 | 00:04:03,840 | that make a really standout African flavour | that make a really standout African flavour |
82 | 00:04:04,040 | 00:04:08,320 | are things that I would never think to put together in a million years. | are things that I would never think to put together in a million years. |
83 | 00:04:08,520 | 00:04:11,120 | I've come from fine dining into this straightaway. | I've come from fine dining into this straightaway. |
84 | 00:04:11,320 | 00:04:13,520 | Indeed. Learning curve, very steep. Exactly, exactly. | Indeed. Learning curve, very steep. Exactly, exactly. |
85 | 00:04:13,720 | 00:04:18,640 | This week in The Chef's Line kitchen, Denni had her biggest challenge yet - | This week in The Chef's Line kitchen, Denni had her biggest challenge yet - |
86 | 00:04:18,840 | 00:04:21,280 | battling it out against the four home cooks. | battling it out against the four home cooks. |
87 | 00:04:21,480 | 00:04:23,840 | They're job was to cook Duncan's family favourite, | They're job was to cook Duncan's family favourite, |
88 | 00:04:24,040 | 00:04:25,320 | peri-peri chicken. | peri-peri chicken. |
89 | 00:04:25,520 | 00:04:26,920 | Everything absolutely could go wrong. | Everything absolutely could go wrong. |
90 | 00:04:27,120 | 00:04:31,080 | While the cooks each had their own interpretation of peri-peri chicken. | While the cooks each had their own interpretation of peri-peri chicken. |
91 | 00:04:31,280 | 00:04:35,720 | People don't realise that you can put peanut butter in so many things. | People don't realise that you can put peanut butter in so many things. |
92 | 00:04:35,920 | 00:04:37,720 | I put two different kind of chillies. | I put two different kind of chillies. |
93 | 00:04:37,920 | 00:04:39,440 | I want the chicken to be hot. | I want the chicken to be hot. |
94 | 00:04:39,640 | 00:04:41,520 | Denni's chicken won best plate on the pass... | Denni's chicken won best plate on the pass... |
95 | 00:04:41,720 | 00:04:43,200 | The chicken's cooked perfect. | The chicken's cooked perfect. |
96 | 00:04:43,400 | 00:04:45,560 | ..notching one-up for team Africola. | ..notching one-up for team Africola. |
97 | 00:04:45,760 | 00:04:47,800 | Well done, Denni. It was so moist. | Well done, Denni. It was so moist. |
98 | 00:04:48,000 | 00:04:51,440 | She nailed the flavour, I would say 90% | She nailed the flavour, I would say 90% |
99 | 00:04:51,640 | 00:04:54,160 | But the chicken cooking, she nailed 100%. | But the chicken cooking, she nailed 100%. |
100 | 00:04:54,360 | 00:04:57,480 | I was very proud of the fact that I'm a really good teacher. | I was very proud of the fact that I'm a really good teacher. |
101 | 00:04:59,760 | 00:05:02,320 | Today it's Denni who's the teacher | Today it's Denni who's the teacher |
102 | 00:05:02,520 | 00:05:05,360 | as she shows me how to cook one of her favourite dishes - | as she shows me how to cook one of her favourite dishes - |
103 | 00:05:05,560 | 00:05:09,360 | the crispy eggplant with agrodolce sauce. | the crispy eggplant with agrodolce sauce. |
104 | 00:05:09,560 | 00:05:10,880 | So, we're going to start off | So, we're going to start off |
105 | 00:05:11,080 | 00:05:13,400 | by making sure that the eggplant's really dry. | by making sure that the eggplant's really dry. |
106 | 00:05:13,600 | 00:05:15,960 | We let it sit for a while but we'll paper-towel it. | We let it sit for a while but we'll paper-towel it. |
107 | 00:05:16,160 | 00:05:17,800 | This will get rid of all the extra moisture | This will get rid of all the extra moisture |
108 | 00:05:18,000 | 00:05:19,360 | before we dip it in the batter. | before we dip it in the batter. |
109 | 00:05:19,560 | 00:05:22,160 | And the batter's most similar to tempura? | And the batter's most similar to tempura? |
110 | 00:05:22,360 | 00:05:23,680 | It is like a tempura batter. | It is like a tempura batter. |
111 | 00:05:23,880 | 00:05:26,000 | It's a little bit of a secret here at Africola. | It's a little bit of a secret here at Africola. |
112 | 00:05:26,200 | 00:05:28,680 | Now I'm going take it over to the fryer. | Now I'm going take it over to the fryer. |
113 | 00:05:30,440 | 00:05:33,400 | The eggplant is dipped in batter and then put into the fryer. | The eggplant is dipped in batter and then put into the fryer. |
114 | 00:05:33,600 | 00:05:35,960 | While that's cooking, we check the agrodolce. | While that's cooking, we check the agrodolce. |
115 | 00:05:36,160 | 00:05:37,720 | This is the agrodolce. | This is the agrodolce. |
116 | 00:05:37,920 | 00:05:40,880 | It's typically a sweet-and-sour Italian sauce, | It's typically a sweet-and-sour Italian sauce, |
117 | 00:05:41,080 | 00:05:42,960 | but this is kind of Duncan's version. | but this is kind of Duncan's version. |
118 | 00:05:43,160 | 00:05:47,120 | It's made with onions, chillies, vinegar, sugar, salt and water. | It's made with onions, chillies, vinegar, sugar, salt and water. |
119 | 00:05:47,320 | 00:05:50,360 | And its basically cooked down until it becomes very thick and sticky. | And its basically cooked down until it becomes very thick and sticky. |
120 | 00:05:50,560 | 00:05:52,320 | And it's very punchy, it's quite rich. | And it's very punchy, it's quite rich. |
121 | 00:05:52,560 | 00:05:55,720 | So, this is the intensity that Duncan talks about? Yes. | So, this is the intensity that Duncan talks about? Yes. |
122 | 00:05:55,920 | 00:05:58,880 | Once the batter is crisp and golden brown, | Once the batter is crisp and golden brown, |
123 | 00:05:59,080 | 00:06:01,960 | Denni adds another texture and layer of flavour. | Denni adds another texture and layer of flavour. |
124 | 00:06:02,160 | 00:06:04,680 | OK, so now they're out, they're super hot. | OK, so now they're out, they're super hot. |
125 | 00:06:04,880 | 00:06:06,760 | And you don't drain them at all? You just... | And you don't drain them at all? You just... |
126 | 00:06:06,960 | 00:06:10,000 | No, 'cause they kind of drip onto the tray by themselves. | No, 'cause they kind of drip onto the tray by themselves. |
127 | 00:06:10,200 | 00:06:11,880 | Now this will go on top. | Now this will go on top. |
128 | 00:06:12,080 | 00:06:14,520 | We don't want too much 'cause it's quite overpowering. | We don't want too much 'cause it's quite overpowering. |
129 | 00:06:14,720 | 00:06:16,680 | It smells beautiful. That's quite pungent. | It smells beautiful. That's quite pungent. |
130 | 00:06:16,880 | 00:06:19,600 | Lovely sweet onion aroma. Absolutely. | Lovely sweet onion aroma. Absolutely. |
131 | 00:06:19,800 | 00:06:21,640 | Because there's not a lot of salt used in this, | Because there's not a lot of salt used in this, |
132 | 00:06:21,840 | 00:06:23,160 | we have this hard cheese. | we have this hard cheese. |
133 | 00:06:23,360 | 00:06:25,000 | This is a Greek cheese and its made from... | This is a Greek cheese and its made from... |
134 | 00:06:25,200 | 00:06:26,760 | Mizithra! Exactly. | Mizithra! Exactly. |
135 | 00:06:26,960 | 00:06:30,160 | So it's hard cheese - sheep, goat and cow milk all together. | So it's hard cheese - sheep, goat and cow milk all together. |
136 | 00:06:30,360 | 00:06:32,280 | And it grates beautifully. It does! | And it grates beautifully. It does! |
137 | 00:06:32,480 | 00:06:33,800 | Lovely. | Lovely. |
138 | 00:06:34,000 | 00:06:36,480 | So the aim here is to get it quite high and we want a lot | So the aim here is to get it quite high and we want a lot |
139 | 00:06:36,680 | 00:06:38,680 | because, as I said, there's not salt. | because, as I said, there's not salt. |
140 | 00:06:38,880 | 00:06:40,720 | That is a lot of cheese. It is. | That is a lot of cheese. It is. |
141 | 00:06:40,920 | 00:06:42,360 | The more cheese, the better. | The more cheese, the better. |
142 | 00:06:42,560 | 00:06:45,400 | And to finish, we're just going to sprinkle some river mint. | And to finish, we're just going to sprinkle some river mint. |
143 | 00:06:45,600 | 00:06:48,640 | What's river mint? This is Vietnamese river mint. | What's river mint? This is Vietnamese river mint. |
144 | 00:06:48,840 | 00:06:51,400 | It's like... It's a mint but it's just a different shape. | It's like... It's a mint but it's just a different shape. |
145 | 00:06:51,600 | 00:06:54,400 | Just add that little bit of freshness at the end. | Just add that little bit of freshness at the end. |
146 | 00:06:54,600 | 00:06:56,200 | What a clever combination. | What a clever combination. |
147 | 00:06:56,400 | 00:06:59,360 | So this is the Africola crispy eggplant. | So this is the Africola crispy eggplant. |
148 | 00:06:59,560 | 00:07:01,760 | How many of these have you eaten? So many. | How many of these have you eaten? So many. |
149 | 00:07:03,560 | 00:07:05,960 | Mmm. Wow. | Mmm. Wow. |
150 | 00:07:06,160 | 00:07:07,800 | Beautiful crunchy batter. Mm-hm. | Beautiful crunchy batter. Mm-hm. |
151 | 00:07:08,000 | 00:07:09,600 | I want that recipe. | I want that recipe. |
152 | 00:07:09,800 | 00:07:12,040 | Ask Duncan. Mm, yeah. | Ask Duncan. Mm, yeah. |
153 | 00:07:12,240 | 00:07:14,800 | Coming up, I discover a few tricks | Coming up, I discover a few tricks |
154 | 00:07:15,000 | 00:07:17,720 | behind one of Africola's vegan desserts. | behind one of Africola's vegan desserts. |
155 | 00:07:17,920 | 00:07:22,600 | This must be absolute joy to have a dessert that tastes like meringue! | This must be absolute joy to have a dessert that tastes like meringue! |
156 | 00:07:22,800 | 00:07:24,840 | Oh, my, look at that colour! | Oh, my, look at that colour! |
157 | 00:07:30,200 | 00:07:33,840 | I'm at Africola, one of Australia's most unique African restaurants, | I'm at Africola, one of Australia's most unique African restaurants, |
158 | 00:07:34,040 | 00:07:36,160 | located in East Adelaide. | located in East Adelaide. |
159 | 00:07:36,400 | 00:07:40,320 | Check on hummus that I just called, follow caulie, cabbage and that's the venison sausage. | Check on hummus that I just called, follow caulie, cabbage and that's the venison sausage. |
160 | 00:07:40,520 | 00:07:44,520 | Africola is an eating house showcasing the powerful flavours | Africola is an eating house showcasing the powerful flavours |
161 | 00:07:44,720 | 00:07:46,600 | of the Maghreb region in North Africa. | of the Maghreb region in North Africa. |
162 | 00:07:46,800 | 00:07:50,760 | Instead of honing in completely on the Middle Eastern influence, | Instead of honing in completely on the Middle Eastern influence, |
163 | 00:07:50,960 | 00:07:53,320 | we've taken, you know, a little bit of an Italian influence. | we've taken, you know, a little bit of an Italian influence. |
164 | 00:07:53,520 | 00:07:56,240 | You know, Sardinia influence, the Maghreb region. | You know, Sardinia influence, the Maghreb region. |
165 | 00:07:56,440 | 00:08:00,440 | So, it's using those flavour profiles as a foundation, | So, it's using those flavour profiles as a foundation, |
166 | 00:08:00,640 | 00:08:02,640 | but using current techniques. | but using current techniques. |
167 | 00:08:02,840 | 00:08:06,160 | Because African cuisine is quite homely, is quite traditional. | Because African cuisine is quite homely, is quite traditional. |
168 | 00:08:06,360 | 00:08:08,400 | For us it's refining that and cleaning that up | For us it's refining that and cleaning that up |
169 | 00:08:08,600 | 00:08:09,920 | and making it super fun. | and making it super fun. |
170 | 00:08:10,120 | 00:08:14,320 | And Duncan's biggest help in the kitchen is his right-hand man, | And Duncan's biggest help in the kitchen is his right-hand man, |
171 | 00:08:14,520 | 00:08:15,840 | sous-chef Alistair. | sous-chef Alistair. |
172 | 00:08:16,040 | 00:08:17,760 | Ali is my English work horse. | Ali is my English work horse. |
173 | 00:08:17,960 | 00:08:21,160 | He's cooked in some excellent places in Europe | He's cooked in some excellent places in Europe |
174 | 00:08:21,360 | 00:08:23,480 | and for me it's having someone make sure | and for me it's having someone make sure |
175 | 00:08:23,680 | 00:08:26,520 | we actually have food to serve at the end of the day. | we actually have food to serve at the end of the day. |
176 | 00:08:26,720 | 00:08:30,040 | This week Alistair's had one of his biggest challenges yet, | This week Alistair's had one of his biggest challenges yet, |
177 | 00:08:30,240 | 00:08:32,720 | too cook up boerewors, pap and sheba - | too cook up boerewors, pap and sheba - |
178 | 00:08:32,920 | 00:08:34,840 | the African version of bangers and mash - | the African version of bangers and mash - |
179 | 00:08:35,040 | 00:08:37,000 | against the two remaining home cooks. | against the two remaining home cooks. |
180 | 00:08:37,200 | 00:08:40,680 | Pretty confident. Obviously, I don't have the heritage that these two do. | Pretty confident. Obviously, I don't have the heritage that these two do. |
181 | 00:08:40,880 | 00:08:43,280 | While Agnes and Pauline brought heritage, | While Agnes and Pauline brought heritage, |
182 | 00:08:43,480 | 00:08:46,200 | they both lacked the experience in sausage making... | they both lacked the experience in sausage making... |
183 | 00:08:46,400 | 00:08:47,840 | It was truly a bloodbath. | It was truly a bloodbath. |
184 | 00:08:48,040 | 00:08:50,680 | ..and head chef Duncan stepped in to lend a hand. | ..and head chef Duncan stepped in to lend a hand. |
185 | 00:08:50,880 | 00:08:53,240 | Your mix might be a little bit wet. | Your mix might be a little bit wet. |
186 | 00:08:53,440 | 00:08:56,000 | Alistair's got a bit of mince mix in his fridge. | Alistair's got a bit of mince mix in his fridge. |
187 | 00:08:56,200 | 00:08:57,440 | Thank you. | Thank you. |
188 | 00:08:57,640 | 00:09:01,960 | Amazing how that help from chef Duncan put me back on track. | Amazing how that help from chef Duncan put me back on track. |
189 | 00:09:02,160 | 00:09:05,400 | In the end, Alistair's pap led to his downfall. | In the end, Alistair's pap led to his downfall. |
190 | 00:09:05,600 | 00:09:08,720 | I'm just a bit worried about how this is. It's a bit crumbly. | I'm just a bit worried about how this is. It's a bit crumbly. |
191 | 00:09:08,920 | 00:09:10,360 | And Pauline came out on top. | And Pauline came out on top. |
192 | 00:09:10,560 | 00:09:13,200 | Congratulations, you had the best plate on the pass! | Congratulations, you had the best plate on the pass! |
193 | 00:09:14,600 | 00:09:16,200 | I humbly accept. | I humbly accept. |
194 | 00:09:18,080 | 00:09:19,720 | Hi, Ali. Hi. How's it going? | Hi, Ali. Hi. How's it going? |
195 | 00:09:19,960 | 00:09:22,440 | You're making beautiful dessert today. Yes, I am indeed. | You're making beautiful dessert today. Yes, I am indeed. |
196 | 00:09:22,640 | 00:09:24,360 | How did you go on The Chef's Line? | How did you go on The Chef's Line? |
197 | 00:09:24,560 | 00:09:27,640 | Duncan stepped in to actually help the home cook | Duncan stepped in to actually help the home cook |
198 | 00:09:27,840 | 00:09:29,800 | you were competing against? | you were competing against? |
199 | 00:09:30,000 | 00:09:31,280 | He did indeed, yes. | He did indeed, yes. |
200 | 00:09:31,480 | 00:09:33,920 | Um, which was... the right thing to do. | Um, which was... the right thing to do. |
201 | 00:09:34,120 | 00:09:37,360 | Using my mix to help the girl who then eventually beat me. | Using my mix to help the girl who then eventually beat me. |
202 | 00:09:37,560 | 00:09:40,480 | I was a bit annoyed afterwards but, you know, these things happen. | I was a bit annoyed afterwards but, you know, these things happen. |
203 | 00:09:40,680 | 00:09:42,920 | Were you impressed by the home cooks? Yeah, I really was. | Were you impressed by the home cooks? Yeah, I really was. |
204 | 00:09:43,120 | 00:09:44,520 | They did really well, all of them. | They did really well, all of them. |
205 | 00:09:44,720 | 00:09:47,560 | I was, yeah, really impressed by some of the food that they produced. | I was, yeah, really impressed by some of the food that they produced. |
206 | 00:09:47,760 | 00:09:50,880 | Today Alistair is showing us one of his favourites - | Today Alistair is showing us one of his favourites - |
207 | 00:09:51,080 | 00:09:55,040 | the chickpea meringue with wild sorrel, mint granita and mango. | the chickpea meringue with wild sorrel, mint granita and mango. |
208 | 00:09:55,240 | 00:09:56,960 | Like many of Africola's dishes, | Like many of Africola's dishes, |
209 | 00:09:57,160 | 00:09:59,640 | this dessert caters for their vegan diners. | this dessert caters for their vegan diners. |
210 | 00:09:59,840 | 00:10:02,200 | Instead of using eggwhites for the meringue, | Instead of using eggwhites for the meringue, |
211 | 00:10:02,400 | 00:10:06,680 | this vegan dessert uses chickpea brine to get the same result. | this vegan dessert uses chickpea brine to get the same result. |
212 | 00:10:06,880 | 00:10:10,440 | My chickpea meringue is a dish born of wastage. | My chickpea meringue is a dish born of wastage. |
213 | 00:10:10,640 | 00:10:13,080 | So all the brine that comes out of your chickpeas, | So all the brine that comes out of your chickpeas, |
214 | 00:10:13,280 | 00:10:15,160 | we make meringue out of that. | we make meringue out of that. |
215 | 00:10:15,360 | 00:10:17,960 | And that becomes the base of our vegan dessert. | And that becomes the base of our vegan dessert. |
216 | 00:10:18,160 | 00:10:19,880 | Using the chickpea liquid | Using the chickpea liquid |
217 | 00:10:20,080 | 00:10:23,160 | is one of the real vegan tricks at the moment, isn't it? | is one of the real vegan tricks at the moment, isn't it? |
218 | 00:10:23,360 | 00:10:24,720 | Yes, it is. | Yes, it is. |
219 | 00:10:24,960 | 00:10:28,680 | It's the liquid in a tin of chickpeas? Yep, exactly that. | It's the liquid in a tin of chickpeas? Yep, exactly that. |
220 | 00:10:28,880 | 00:10:30,480 | So tell us how that works. | So tell us how that works. |
221 | 00:10:30,680 | 00:10:32,640 | We use a stabiliser and sugar | We use a stabiliser and sugar |
222 | 00:10:32,840 | 00:10:35,560 | just to make sure that the meringue holds. | just to make sure that the meringue holds. |
223 | 00:10:35,760 | 00:10:37,880 | It takes a little bit longer than eggwhites to whip up. | It takes a little bit longer than eggwhites to whip up. |
224 | 00:10:38,120 | 00:10:43,080 | But magically, this whips and has a meringue-like consistency. Exactly. | But magically, this whips and has a meringue-like consistency. Exactly. |
225 | 00:10:43,280 | 00:10:45,440 | So for a vegan who doesn't have eggs, | So for a vegan who doesn't have eggs, |
226 | 00:10:45,640 | 00:10:50,640 | this must be absolute joy to have a dessert that tastes like meringue. | this must be absolute joy to have a dessert that tastes like meringue. |
227 | 00:10:50,840 | 00:10:52,120 | Yeah. | Yeah. |
228 | 00:10:52,320 | 00:10:55,160 | Do you get stiff peaks with this? Ah, you do. | Do you get stiff peaks with this? Ah, you do. |
229 | 00:10:55,360 | 00:10:58,040 | Oh, perfect! It looks like meringue. | Oh, perfect! It looks like meringue. |
230 | 00:10:58,240 | 00:11:00,920 | The next thing is the coconut mousse. | The next thing is the coconut mousse. |
231 | 00:11:01,120 | 00:11:04,120 | So, literally, just warming it through to break it up. | So, literally, just warming it through to break it up. |
232 | 00:11:04,320 | 00:11:06,280 | That's coconut cream? This is coconut cream, yes. | That's coconut cream? This is coconut cream, yes. |
233 | 00:11:06,480 | 00:11:09,080 | So it's heating and beating. Yes. | So it's heating and beating. Yes. |
234 | 00:11:09,280 | 00:11:12,160 | Just gonna warm it through and then we will put it into this cream gun | Just gonna warm it through and then we will put it into this cream gun |
235 | 00:11:12,360 | 00:11:13,920 | and then that will be ready to go. | and then that will be ready to go. |
236 | 00:11:14,960 | 00:11:17,280 | After Alistair has made the coconut mousse, | After Alistair has made the coconut mousse, |
237 | 00:11:17,480 | 00:11:19,960 | he then blitzes dehydrated Vietnamese mint leaves | he then blitzes dehydrated Vietnamese mint leaves |
238 | 00:11:20,160 | 00:11:22,080 | to make a bright green powder. | to make a bright green powder. |
239 | 00:11:22,280 | 00:11:26,840 | It's a creative way to add a whole new layer of fresh peppery flavour. | It's a creative way to add a whole new layer of fresh peppery flavour. |
240 | 00:11:27,040 | 00:11:29,920 | There you go. Oh, my, look at that colour! | There you go. Oh, my, look at that colour! |
241 | 00:11:30,160 | 00:11:33,800 | With all the elements ready, it's time to bring it all together on the plate. | With all the elements ready, it's time to bring it all together on the plate. |
242 | 00:11:34,000 | 00:11:36,120 | So we're going to start with the mango. | So we're going to start with the mango. |
243 | 00:11:36,320 | 00:11:37,960 | That bright orange on the plate. | That bright orange on the plate. |
244 | 00:11:38,160 | 00:11:40,760 | So the idea behind the shape that you're making? | So the idea behind the shape that you're making? |
245 | 00:11:40,960 | 00:11:42,880 | It's just so you've got the different chambers | It's just so you've got the different chambers |
246 | 00:11:43,080 | 00:11:45,000 | for each element of the dish, so it separates it. | for each element of the dish, so it separates it. |
247 | 00:11:45,200 | 00:11:46,600 | Ah! You get a little bit of everything. | Ah! You get a little bit of everything. |
248 | 00:11:46,800 | 00:11:48,360 | Still with a piece of mango. | Still with a piece of mango. |
249 | 00:11:48,560 | 00:11:51,280 | Now we're going to start with the meringue. | Now we're going to start with the meringue. |
250 | 00:11:53,440 | 00:11:54,920 | Blowtorch. Ah, good. | Blowtorch. Ah, good. |
251 | 00:11:55,120 | 00:11:58,240 | So it doesn't bubble the same as a sugary egg and... | So it doesn't bubble the same as a sugary egg and... |
252 | 00:11:58,440 | 00:12:02,280 | No, you get a slight bubble just before it caramelises. | No, you get a slight bubble just before it caramelises. |
253 | 00:12:02,480 | 00:12:04,440 | Bit of the marshmallow thing happening, doesn't it? | Bit of the marshmallow thing happening, doesn't it? |
254 | 00:12:04,640 | 00:12:06,720 | Yes, definitely. It has that almost more-ish look to it. | Yes, definitely. It has that almost more-ish look to it. |
255 | 00:12:06,920 | 00:12:08,520 | This has just got the coconut in it. | This has just got the coconut in it. |
256 | 00:12:08,720 | 00:12:10,680 | This will just come out like a nice fine mousse. | This will just come out like a nice fine mousse. |
257 | 00:12:10,880 | 00:12:12,800 | Hopefully. Very nice! | Hopefully. Very nice! |
258 | 00:12:13,000 | 00:12:15,440 | From there, fresh passionfruit, | From there, fresh passionfruit, |
259 | 00:12:15,640 | 00:12:17,920 | but we don't want too much 'cause obviously it's quite sharp. | but we don't want too much 'cause obviously it's quite sharp. |
260 | 00:12:18,120 | 00:12:20,000 | This is the wild sorrel granita. | This is the wild sorrel granita. |
261 | 00:12:20,200 | 00:12:22,520 | Ah! Now, talk us through this. | Ah! Now, talk us through this. |
262 | 00:12:22,720 | 00:12:25,720 | So this is fruit juice essentially, frozen. | So this is fruit juice essentially, frozen. |
263 | 00:12:25,920 | 00:12:27,400 | Touch of mint just to tone it down a touch. | Touch of mint just to tone it down a touch. |
264 | 00:12:27,600 | 00:12:30,280 | Great colour too. Amazing colour. | Great colour too. Amazing colour. |
265 | 00:12:30,480 | 00:12:34,520 | And then... a little bit of powder over the top. | And then... a little bit of powder over the top. |
266 | 00:12:34,720 | 00:12:37,560 | So that is our chickpea meringue with mango and coconut. | So that is our chickpea meringue with mango and coconut. |
267 | 00:12:37,760 | 00:12:40,560 | What an inventive dish. Very different. | What an inventive dish. Very different. |
268 | 00:12:47,200 | 00:12:48,600 | Mmm! | Mmm! |
269 | 00:12:48,800 | 00:12:51,120 | And it's not overly sweet, though. No, it's not. | And it's not overly sweet, though. No, it's not. |
270 | 00:12:51,320 | 00:12:53,280 | The meringue is, I find, really intriguing. | The meringue is, I find, really intriguing. |
271 | 00:12:53,480 | 00:12:56,120 | And that Vietnamese mint over the top. | And that Vietnamese mint over the top. |
272 | 00:12:56,320 | 00:12:58,160 | It's so gorgeous with the mango. | It's so gorgeous with the mango. |
273 | 00:12:58,360 | 00:13:00,840 | My only through is it's probably not quite big enough. | My only through is it's probably not quite big enough. |
274 | 00:13:01,080 | 00:13:03,760 | That's fair enough. We can always make it bigger. Yum! | That's fair enough. We can always make it bigger. Yum! |
275 | 00:13:03,960 | 00:13:08,680 | Coming up, head chef Duncan cooks up a plate of beautiful kofta | Coming up, head chef Duncan cooks up a plate of beautiful kofta |
276 | 00:13:08,880 | 00:13:10,480 | that has a surprising twist. | that has a surprising twist. |
277 | 00:13:10,680 | 00:13:12,280 | We waste nothing. | We waste nothing. |
278 | 00:13:12,480 | 00:13:14,320 | So tell me, what are seaweed pearls? | So tell me, what are seaweed pearls? |
279 | 00:13:19,120 | 00:13:23,680 | I'm at Africola, a vibrant African restaurant in the heart of Adelaide. | I'm at Africola, a vibrant African restaurant in the heart of Adelaide. |
280 | 00:13:23,880 | 00:13:26,640 | Right, we've got stuff on the pass. Yes, let's go, let's go, please. | Right, we've got stuff on the pass. Yes, let's go, let's go, please. |
281 | 00:13:26,840 | 00:13:30,000 | With African cuisine still relatively new in Australia, | With African cuisine still relatively new in Australia, |
282 | 00:13:30,200 | 00:13:32,680 | head chef Duncan is eager to show off | head chef Duncan is eager to show off |
283 | 00:13:32,880 | 00:13:35,120 | his continent's powerful and diverse flavours. | his continent's powerful and diverse flavours. |
284 | 00:13:35,320 | 00:13:38,880 | What drives me to showcase African food | What drives me to showcase African food |
285 | 00:13:39,080 | 00:13:41,080 | is that, I think it's probably | is that, I think it's probably |
286 | 00:13:41,280 | 00:13:44,760 | the most underrated cuisine in the world. | the most underrated cuisine in the world. |
287 | 00:13:44,960 | 00:13:47,600 | There aren't a lot of chefs on the circuit | There aren't a lot of chefs on the circuit |
288 | 00:13:47,800 | 00:13:49,720 | that are African or South African, | that are African or South African, |
289 | 00:13:49,920 | 00:13:52,400 | so for me to represent my country every single day | so for me to represent my country every single day |
290 | 00:13:52,600 | 00:13:54,600 | is a really big thing for me. | is a really big thing for me. |
291 | 00:13:54,800 | 00:13:58,640 | This week in The Chef's Line kitchen, head chef Duncan was proud | This week in The Chef's Line kitchen, head chef Duncan was proud |
292 | 00:13:58,840 | 00:14:01,360 | to represent his country and his own restaurant, | to represent his country and his own restaurant, |
293 | 00:14:01,560 | 00:14:05,920 | showcasing and sharing how he uses the flavours of his beloved homeland. | showcasing and sharing how he uses the flavours of his beloved homeland. |
294 | 00:14:06,120 | 00:14:10,240 | We use a knife into the centre and feel the temperature on my lip. | We use a knife into the centre and feel the temperature on my lip. |
295 | 00:14:10,440 | 00:14:13,600 | And while Pauline bought her best fighting spirit... | And while Pauline bought her best fighting spirit... |
296 | 00:14:13,800 | 00:14:15,080 | I'm ready to get this! | I'm ready to get this! |
297 | 00:14:15,280 | 00:14:19,160 | ..it proved no match for Duncan's perfectly seasoned barramundi. | ..it proved no match for Duncan's perfectly seasoned barramundi. |
298 | 00:14:19,360 | 00:14:22,640 | It's a stunner. (APPLAUSE) | It's a stunner. (APPLAUSE) |
299 | 00:14:22,840 | 00:14:24,560 | Well done. | Well done. |
300 | 00:14:24,760 | 00:14:28,240 | African cooking stems from the days of survival and necessity | African cooking stems from the days of survival and necessity |
301 | 00:14:28,440 | 00:14:30,120 | and even in modern Australia, | and even in modern Australia, |
302 | 00:14:30,320 | 00:14:33,680 | Duncan still cooks with those same age old techniques. | Duncan still cooks with those same age old techniques. |
303 | 00:14:33,880 | 00:14:38,880 | We waste nothing, even from our animals we get in and butcher | We waste nothing, even from our animals we get in and butcher |
304 | 00:14:39,080 | 00:14:41,080 | and use on the menu to our vegetables. | and use on the menu to our vegetables. |
305 | 00:14:41,280 | 00:14:42,840 | Absolutely nothing wastes. | Absolutely nothing wastes. |
306 | 00:14:43,040 | 00:14:45,360 | A waste product for us becomes another ingredient. | A waste product for us becomes another ingredient. |
307 | 00:14:45,600 | 00:14:48,840 | Which again, sets us apart from quite a few restaurants in the country. | Which again, sets us apart from quite a few restaurants in the country. |
308 | 00:14:50,200 | 00:14:53,320 | So this is a very low waste or no waste restaurant? | So this is a very low waste or no waste restaurant? |
309 | 00:14:53,520 | 00:14:54,880 | This is a no waste restaurant. | This is a no waste restaurant. |
310 | 00:14:55,080 | 00:14:56,360 | Impressive. | Impressive. |
311 | 00:14:56,560 | 00:14:59,520 | Yeah. And that comes from working with my father. | Yeah. And that comes from working with my father. |
312 | 00:14:59,720 | 00:15:02,360 | And, you know, we'd be putting on stocks | And, you know, we'd be putting on stocks |
313 | 00:15:02,560 | 00:15:04,560 | and all the stock bones left over, | and all the stock bones left over, |
314 | 00:15:04,760 | 00:15:06,720 | the staff would be taking that home for dinner | the staff would be taking that home for dinner |
315 | 00:15:06,920 | 00:15:08,280 | and eating the bones. | and eating the bones. |
316 | 00:15:08,480 | 00:15:10,640 | Coming from a Third World country, | Coming from a Third World country, |
317 | 00:15:10,840 | 00:15:15,080 | every little bit of food can go in to support and feed a family. | every little bit of food can go in to support and feed a family. |
318 | 00:15:15,280 | 00:15:19,440 | Lamb kofta is a perfect example of Duncan's zero waste ethos, | Lamb kofta is a perfect example of Duncan's zero waste ethos, |
319 | 00:15:19,640 | 00:15:21,840 | as he uses all the secondary cuts. | as he uses all the secondary cuts. |
320 | 00:15:22,040 | 00:15:25,280 | And today he's going to show me how he dresses the kofta | And today he's going to show me how he dresses the kofta |
321 | 00:15:25,480 | 00:15:28,200 | after it's cooked in a wood-fired oven. | after it's cooked in a wood-fired oven. |
322 | 00:15:28,400 | 00:15:32,440 | Basically, with all our trim, we puree all our spices, | Basically, with all our trim, we puree all our spices, |
323 | 00:15:32,640 | 00:15:37,720 | all our herbs, shallots, garlic, and we make a general harissa spice. | all our herbs, shallots, garlic, and we make a general harissa spice. |
324 | 00:15:37,920 | 00:15:39,680 | That just spikes bits and bobs, really. | That just spikes bits and bobs, really. |
325 | 00:15:39,920 | 00:15:43,520 | Oh, so this has harissa throughout the meat? Absolutely. | Oh, so this has harissa throughout the meat? Absolutely. |
326 | 00:15:43,720 | 00:15:45,240 | But it is very subtle. | But it is very subtle. |
327 | 00:15:45,440 | 00:15:48,000 | Then we roll it up and then that gets smoked in our wood oven. | Then we roll it up and then that gets smoked in our wood oven. |
328 | 00:15:48,200 | 00:15:51,640 | Earlier someone asked me are we a purely African restaurant. | Earlier someone asked me are we a purely African restaurant. |
329 | 00:15:51,840 | 00:15:54,320 | I'd say we're actually more of a modern Australian restaurant, | I'd say we're actually more of a modern Australian restaurant, |
330 | 00:15:54,520 | 00:15:55,840 | purely based on the fact that | purely based on the fact that |
331 | 00:15:56,040 | 00:15:57,960 | this is what modern Australian cuisine should be - | this is what modern Australian cuisine should be - |
332 | 00:15:58,160 | 00:16:01,200 | cultures coming in and using influences from everything else. | cultures coming in and using influences from everything else. |
333 | 00:16:01,400 | 00:16:03,520 | I think that is purely modern Australian. | I think that is purely modern Australian. |
334 | 00:16:03,720 | 00:16:05,880 | Our kofta will be served with baba ghanoush - | Our kofta will be served with baba ghanoush - |
335 | 00:16:06,080 | 00:16:08,520 | eggplant that's been confited in sesame. | eggplant that's been confited in sesame. |
336 | 00:16:08,720 | 00:16:11,840 | That famous North African oil. Yeah. (CHUCKLES) | That famous North African oil. Yeah. (CHUCKLES) |
337 | 00:16:12,040 | 00:16:15,040 | And with our baba ghanoush we smoke and roast our eggplants, | And with our baba ghanoush we smoke and roast our eggplants, |
338 | 00:16:15,240 | 00:16:18,080 | take out the flesh and whip that with tahini. | take out the flesh and whip that with tahini. |
339 | 00:16:18,280 | 00:16:20,840 | Now, with the kofta, we kind of rest them | Now, with the kofta, we kind of rest them |
340 | 00:16:21,040 | 00:16:23,400 | in that little mix of olive oil, preserved lemon, | in that little mix of olive oil, preserved lemon, |
341 | 00:16:23,600 | 00:16:25,960 | garlic and fresh lemon zest. | garlic and fresh lemon zest. |
342 | 00:16:26,160 | 00:16:28,800 | That's very clever, that classic preserved lemon flavour | That's very clever, that classic preserved lemon flavour |
343 | 00:16:29,000 | 00:16:32,280 | of North Africa, of the Maghreb, coming through. | of North Africa, of the Maghreb, coming through. |
344 | 00:16:32,480 | 00:16:37,080 | Indeed, and we finish it off with a little bit of pumpkin seed | Indeed, and we finish it off with a little bit of pumpkin seed |
345 | 00:16:37,280 | 00:16:40,520 | which have been roasted and seasoned with sumac. | which have been roasted and seasoned with sumac. |
346 | 00:16:40,720 | 00:16:45,840 | A little bit of seaweed caviar for excellent umami hit | A little bit of seaweed caviar for excellent umami hit |
347 | 00:16:46,040 | 00:16:48,680 | which works really, really well with the smoky eggplant. | which works really, really well with the smoky eggplant. |
348 | 00:16:48,880 | 00:16:51,840 | This works on so many levels across you tastebuds, I'm sure. | This works on so many levels across you tastebuds, I'm sure. |
349 | 00:16:52,040 | 00:16:53,400 | It does indeed. | It does indeed. |
350 | 00:16:53,600 | 00:16:55,240 | It is food on a stick and all you're doing | It is food on a stick and all you're doing |
351 | 00:16:55,440 | 00:16:56,960 | is dipping, smashing and there we go. | is dipping, smashing and there we go. |
352 | 00:16:57,160 | 00:16:58,440 | Yum. | Yum. |
353 | 00:16:58,640 | 00:16:59,920 | And here it is. | And here it is. |
354 | 00:17:00,120 | 00:17:02,200 | So tell me what a seaweed pearl is. | So tell me what a seaweed pearl is. |
355 | 00:17:02,400 | 00:17:05,120 | So what we do is we take either kombu or kelp, | So what we do is we take either kombu or kelp, |
356 | 00:17:05,320 | 00:17:08,960 | we braise it so it's really soft, we puree it. | we braise it so it's really soft, we puree it. |
357 | 00:17:09,160 | 00:17:11,680 | A little bit of mirin, a little bit of agar | A little bit of mirin, a little bit of agar |
358 | 00:17:11,880 | 00:17:13,680 | and bring that up to the boil. | and bring that up to the boil. |
359 | 00:17:13,880 | 00:17:16,640 | Frozen olive oil, and make the pearls - | Frozen olive oil, and make the pearls - |
360 | 00:17:16,840 | 00:17:19,280 | it's basically our version of vegan caviar. | it's basically our version of vegan caviar. |
361 | 00:17:19,480 | 00:17:21,480 | I've got to try a little bit of the vegan caviar. | I've got to try a little bit of the vegan caviar. |
362 | 00:17:21,680 | 00:17:23,160 | Do it. | Do it. |
363 | 00:17:26,040 | 00:17:30,080 | Mmm. It does have a Japanese flavour. That's obviously the mirin in it. | Mmm. It does have a Japanese flavour. That's obviously the mirin in it. |
364 | 00:17:30,280 | 00:17:33,320 | Mmm, love that. Yum! | Mmm, love that. Yum! |
365 | 00:17:33,520 | 00:17:35,680 | Oh, I've lost my seaweed pearls. | Oh, I've lost my seaweed pearls. |
366 | 00:17:40,760 | 00:17:45,000 | So many flavours. It's beautiful. Delicious! | So many flavours. It's beautiful. Delicious! |
367 | 00:17:45,200 | 00:17:46,960 | And I love the sumac seeds as well. | And I love the sumac seeds as well. |
368 | 00:17:47,160 | 00:17:50,480 | Did you eat all that in one bite? Um... Well, yes. | Did you eat all that in one bite? Um... Well, yes. |
369 | 00:17:50,680 | 00:17:54,000 | Coming up, Duncan shows me his favourite bar snack, | Coming up, Duncan shows me his favourite bar snack, |
370 | 00:17:54,200 | 00:17:56,600 | one that's got the critics raving. | one that's got the critics raving. |
371 | 00:17:56,800 | 00:17:59,320 | This was the 2016 dish of the year? | This was the 2016 dish of the year? |
372 | 00:17:59,520 | 00:18:01,440 | Oh, wow. | Oh, wow. |
373 | 00:18:05,520 | 00:18:09,480 | I'm at Africola, a colourful, fun eating house in East Adelaide. | I'm at Africola, a colourful, fun eating house in East Adelaide. |
374 | 00:18:09,680 | 00:18:11,920 | Africola has won a host of awards, | Africola has won a host of awards, |
375 | 00:18:12,120 | 00:18:15,360 | but it's not the accolades which drive head chef Duncan. | but it's not the accolades which drive head chef Duncan. |
376 | 00:18:15,560 | 00:18:17,600 | You can be the best restaurant in the world | You can be the best restaurant in the world |
377 | 00:18:17,800 | 00:18:19,560 | with three people in your restaurant. | with three people in your restaurant. |
378 | 00:18:19,760 | 00:18:24,320 | For me, I care about happy staff and I care about happy customers. | For me, I care about happy staff and I care about happy customers. |
379 | 00:18:24,520 | 00:18:26,640 | And that's the thing that drives us the most. | And that's the thing that drives us the most. |
380 | 00:18:26,840 | 00:18:28,520 | A packed restaurant, laughing people, | A packed restaurant, laughing people, |
381 | 00:18:28,720 | 00:18:30,960 | people drinking and eating and having fun. | people drinking and eating and having fun. |
382 | 00:18:31,160 | 00:18:36,560 | And that means more to me than any award that any guy can give me. | And that means more to me than any award that any guy can give me. |
383 | 00:18:36,760 | 00:18:39,200 | With rave reviews and a full restaurant, | With rave reviews and a full restaurant, |
384 | 00:18:39,400 | 00:18:42,160 | there's certainly a lot of happy customers here tonight. | there's certainly a lot of happy customers here tonight. |
385 | 00:18:42,360 | 00:18:44,680 | Africola is an amazing restaurant to eat. | Africola is an amazing restaurant to eat. |
386 | 00:18:44,880 | 00:18:47,240 | Sweet and spicy and soft and crunchy. | Sweet and spicy and soft and crunchy. |
387 | 00:18:47,440 | 00:18:49,040 | It's the best chicken I've eaten in my life. | It's the best chicken I've eaten in my life. |
388 | 00:18:49,240 | 00:18:50,800 | It's beautiful food. | It's beautiful food. |
389 | 00:18:51,000 | 00:18:54,200 | Duncan's peri-peri chicken is the signature dish of Africola, | Duncan's peri-peri chicken is the signature dish of Africola, |
390 | 00:18:54,400 | 00:18:56,960 | but perhaps even more famous than the chicken itself, | but perhaps even more famous than the chicken itself, |
391 | 00:18:57,160 | 00:18:59,440 | is the sauce that accompanies it. | is the sauce that accompanies it. |
392 | 00:18:59,640 | 00:19:00,920 | My favourite ingredient | My favourite ingredient |
393 | 00:19:01,120 | 00:19:04,440 | and the favourite thing I like to do here is my fermented chilli sauce, | and the favourite thing I like to do here is my fermented chilli sauce, |
394 | 00:19:04,640 | 00:19:06,720 | which is actually my mother's fermented chilli sauce. | which is actually my mother's fermented chilli sauce. |
395 | 00:19:06,920 | 00:19:08,920 | I've been using it all my life. | I've been using it all my life. |
396 | 00:19:09,120 | 00:19:11,480 | It's super famous within the industry. | It's super famous within the industry. |
397 | 00:19:11,680 | 00:19:14,920 | It's been on the table at Noma for the staff canteen, | It's been on the table at Noma for the staff canteen, |
398 | 00:19:15,120 | 00:19:17,920 | May Chow who has just won best female chef in Asia, | May Chow who has just won best female chef in Asia, |
399 | 00:19:18,120 | 00:19:19,960 | has got that in her fridge today. | has got that in her fridge today. |
400 | 00:19:20,160 | 00:19:23,840 | I've had rock stars Mike Patton, Maynard James Keenan, Katy Perry, | I've had rock stars Mike Patton, Maynard James Keenan, Katy Perry, |
401 | 00:19:24,040 | 00:19:26,000 | everyone take some back with them. | everyone take some back with them. |
402 | 00:19:26,200 | 00:19:28,000 | And it's called the Mpumalanga Fire. | And it's called the Mpumalanga Fire. |
403 | 00:19:29,120 | 00:19:30,960 | So what's the secret? | So what's the secret? |
404 | 00:19:31,160 | 00:19:33,280 | The secret is the fermentation. | The secret is the fermentation. |
405 | 00:19:33,480 | 00:19:37,000 | A lot of people have tried to steal the recipe or replicate it. | A lot of people have tried to steal the recipe or replicate it. |
406 | 00:19:37,200 | 00:19:39,040 | But, again, it's in the fermentation, | But, again, it's in the fermentation, |
407 | 00:19:39,240 | 00:19:41,720 | it's the particular chillies and it's the blending. | it's the particular chillies and it's the blending. |
408 | 00:19:41,920 | 00:19:46,240 | And it's the only recipe I do completely at Africola. | And it's the only recipe I do completely at Africola. |
409 | 00:19:46,440 | 00:19:48,400 | So nobody you work with knows? | So nobody you work with knows? |
410 | 00:19:48,600 | 00:19:51,880 | Nobody, no. They know various ingredients. | Nobody, no. They know various ingredients. |
411 | 00:19:52,080 | 00:19:54,000 | But when it comes to actually finishing the sauce, | But when it comes to actually finishing the sauce, |
412 | 00:19:54,200 | 00:19:55,520 | I'm the only person that does it. | I'm the only person that does it. |
413 | 00:19:55,720 | 00:19:57,480 | Always. Fair enough too. | Always. Fair enough too. |
414 | 00:19:57,680 | 00:19:59,200 | In the true spirit of zero waste, | In the true spirit of zero waste, |
415 | 00:19:59,400 | 00:20:02,080 | Duncan has cleverly created a bar snack | Duncan has cleverly created a bar snack |
416 | 00:20:02,280 | 00:20:06,600 | out of the delicious cooking juices form his famous peri-peri chicken. | out of the delicious cooking juices form his famous peri-peri chicken. |
417 | 00:20:06,800 | 00:20:08,640 | It's called the Tea Sandwich | It's called the Tea Sandwich |
418 | 00:20:08,840 | 00:20:12,840 | and it's about as cool and unique as Africola is itself. | and it's about as cool and unique as Africola is itself. |
419 | 00:20:14,920 | 00:20:18,840 | So this dish in particular was influenced from a winemaker | So this dish in particular was influenced from a winemaker |
420 | 00:20:19,040 | 00:20:21,120 | called Steve Pannell from S.C. Panell Wines. | called Steve Pannell from S.C. Panell Wines. |
421 | 00:20:21,320 | 00:20:24,480 | I was busy doing a huge wine dinner | I was busy doing a huge wine dinner |
422 | 00:20:24,680 | 00:20:27,960 | and he came a bit early wanting a snack before dinner started. | and he came a bit early wanting a snack before dinner started. |
423 | 00:20:28,160 | 00:20:32,600 | So the only things I had to give to him was drippings and white bread. | So the only things I had to give to him was drippings and white bread. |
424 | 00:20:32,800 | 00:20:35,080 | So I gave it to him and he was like, "This has to go on the menu." | So I gave it to him and he was like, "This has to go on the menu." |
425 | 00:20:35,320 | 00:20:38,600 | Well, dripping and bread made Australia, Duncan! It did. | Well, dripping and bread made Australia, Duncan! It did. |
426 | 00:20:38,800 | 00:20:42,680 | So we have white bread and a peri-peri mayonnaise. | So we have white bread and a peri-peri mayonnaise. |
427 | 00:20:42,920 | 00:20:46,040 | This has the look of a late-night sandwich. It is. | This has the look of a late-night sandwich. It is. |
428 | 00:20:46,240 | 00:20:47,760 | After putting it on for a week, | After putting it on for a week, |
429 | 00:20:47,960 | 00:20:51,480 | it got Gourmet Traveller's 2016 Best Dish of the Year, whatever. | it got Gourmet Traveller's 2016 Best Dish of the Year, whatever. |
430 | 00:20:51,680 | 00:20:54,040 | Sorry, this was the 2016 dish of the year? | Sorry, this was the 2016 dish of the year? |
431 | 00:20:54,240 | 00:20:57,040 | In the top dishes, so... Oh, good! | In the top dishes, so... Oh, good! |
432 | 00:20:57,240 | 00:20:59,320 | You can see parsley dressed in a little bit of lemon | You can see parsley dressed in a little bit of lemon |
433 | 00:20:59,520 | 00:21:01,240 | just for the acid, the perinaise. | just for the acid, the perinaise. |
434 | 00:21:01,440 | 00:21:03,680 | So the chicken skin, you've... | So the chicken skin, you've... |
435 | 00:21:03,880 | 00:21:06,040 | Literally just cooked it for a very, very long time. | Literally just cooked it for a very, very long time. |
436 | 00:21:06,240 | 00:21:08,160 | And pressed? And pressed. | And pressed? And pressed. |
437 | 00:21:08,360 | 00:21:10,640 | And as you can see... Oh, wow. | And as you can see... Oh, wow. |
438 | 00:21:15,560 | 00:21:16,840 | Remarkable. | Remarkable. |
439 | 00:21:17,040 | 00:21:20,920 | And then all the drippings from the peri-peri chicken, | And then all the drippings from the peri-peri chicken, |
440 | 00:21:21,120 | 00:21:23,000 | once we've smoked and cooked it all. | once we've smoked and cooked it all. |
441 | 00:21:23,200 | 00:21:25,040 | All clean rendered fats. | All clean rendered fats. |
442 | 00:21:25,240 | 00:21:28,720 | Smoke, marinade, peri sauce, little bit of garlic. | Smoke, marinade, peri sauce, little bit of garlic. |
443 | 00:21:28,920 | 00:21:30,400 | And what do you drink with it? | And what do you drink with it? |
444 | 00:21:30,600 | 00:21:32,920 | Well, basically, if no-one finishes the dripping - | Well, basically, if no-one finishes the dripping - |
445 | 00:21:33,120 | 00:21:35,920 | which happens occasionally - we spike it full of bourbon | which happens occasionally - we spike it full of bourbon |
446 | 00:21:36,120 | 00:21:38,160 | and you have to shoot it at the table. | and you have to shoot it at the table. |
447 | 00:21:38,360 | 00:21:39,960 | Ooh, you're bad. Absolutely. | Ooh, you're bad. Absolutely. |
448 | 00:21:41,360 | 00:21:43,680 | With his family recipes and big personality, | With his family recipes and big personality, |
449 | 00:21:43,880 | 00:21:47,080 | Duncan has created a fun, buzzing eating house | Duncan has created a fun, buzzing eating house |
450 | 00:21:47,280 | 00:21:50,720 | that proudly wears its African heritage on its sleeve. | that proudly wears its African heritage on its sleeve. |
451 | 00:21:50,920 | 00:21:54,600 | So, a legendary dish, after a legendary week. | So, a legendary dish, after a legendary week. |
452 | 00:21:54,800 | 00:21:58,960 | You were up against some home cooks with African heritage. | You were up against some home cooks with African heritage. |
453 | 00:21:59,160 | 00:22:00,880 | I was really encouraged by the home cooks. | I was really encouraged by the home cooks. |
454 | 00:22:01,080 | 00:22:03,920 | They were very passionate about their dishes and their food, | They were very passionate about their dishes and their food, |
455 | 00:22:04,120 | 00:22:06,320 | really passionate and proud of what they were putting up. | really passionate and proud of what they were putting up. |
456 | 00:22:06,520 | 00:22:08,120 | That was excellent, I really enjoyed that. | That was excellent, I really enjoyed that. |
457 | 00:22:08,320 | 00:22:14,120 | It's been extraordinary looking at your take on African food | It's been extraordinary looking at your take on African food |
458 | 00:22:14,320 | 00:22:18,920 | and this wonderful creative space that you've, ah... you've made here. | and this wonderful creative space that you've, ah... you've made here. |
459 | 00:22:19,120 | 00:22:21,640 | Cheers. Cheers. Do we dip? | Cheers. Cheers. Do we dip? |
460 | 00:22:21,840 | 00:22:23,280 | You dip. You dip. | You dip. You dip. |
461 | 00:22:23,480 | 00:22:25,680 | And it's OK to double dip with these. | And it's OK to double dip with these. |
462 | 00:22:27,560 | 00:22:30,760 | Mmm! Oh, that chicken skin is ridiculous. | Mmm! Oh, that chicken skin is ridiculous. |
463 | 00:22:30,960 | 00:22:33,840 | It's good, huh? (LAUGHS) | It's good, huh? (LAUGHS) |
464 | 00:22:36,360 | 00:22:40,000 | That is something very different and very you. | That is something very different and very you. |
465 | 00:22:40,200 | 00:22:41,800 | Indeed. Indeed. | Indeed. Indeed. |
466 | 00:22:42,000 | 00:22:44,240 | Thank you, Duncan. Thanks for being part of Chef's Line. | Thank you, Duncan. Thanks for being part of Chef's Line. |
467 | 00:22:44,440 | 00:22:46,160 | My pleasure. Thank you. | My pleasure. Thank you. |
468 | 00:22:46,360 | 00:22:48,800 | Next time we'll give you a taste of Turkish cuisine... | Next time we'll give you a taste of Turkish cuisine... |
469 | 00:22:49,000 | 00:22:51,640 | Are you ready to cook or what? OTHERS: Yes! | Are you ready to cook or what? OTHERS: Yes! |
470 | 00:22:51,840 | 00:22:54,560 | ..as four passionate home cooks take on The Chef's Line | ..as four passionate home cooks take on The Chef's Line |
471 | 00:22:54,760 | 00:22:56,640 | from Sydney restaurant Anason. | from Sydney restaurant Anason. |
472 | 00:22:56,840 | 00:22:58,520 | Please step up. | Please step up. |
473 | 00:22:58,720 | 00:23:00,360 | Let's cook! | Let's cook! |
474 | 00:23:00,560 | 00:23:01,840 | I like to call these drunken prawns. | I like to call these drunken prawns. |
475 | 00:23:02,040 | 00:23:04,520 | There were a few hiccoughs. The griddle pan didn't heat up in time. | There were a few hiccoughs. The griddle pan didn't heat up in time. |
476 | 00:23:04,720 | 00:23:06,480 | I did feel time pressure. | I did feel time pressure. |
477 | 00:23:06,680 | 00:23:09,120 | Dude, that's a lot of elements to achieve in one hour. | Dude, that's a lot of elements to achieve in one hour. |
478 | 00:23:09,320 | 00:23:11,600 | Five minutes to go before you need your plates on the pass. | Five minutes to go before you need your plates on the pass. |
479 | 00:23:11,800 | 00:23:14,000 | These prawns are raw. | These prawns are raw. |