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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.