# Start End Original Translated
1 00:00:01,040 00:00:04,160 MAEVE O'MEARA: Professional kitchens are run with military precision MAEVE O'MEARA: Professional kitchens are run with military precision
2 00:00:04,360 00:00:06,160 and a clear hierarchy. and a clear hierarchy.
3 00:00:06,360 00:00:07,799 Yes, Chef! Yes, Chef!
4 00:00:08,000 00:00:11,359 While inside homes, meals are cooked with heart and heritage. While inside homes, meals are cooked with heart and heritage.
5 00:00:11,560 00:00:13,400 (LAUGHS) (LAUGHS)
6 00:00:13,599 00:00:16,000 Now, in the ultimate food fight, Now, in the ultimate food fight,
7 00:00:16,199 00:00:19,160 we're pitting the home cooks against professional chefs, we're pitting the home cooks against professional chefs,
8 00:00:19,359 00:00:21,359 to see if passion can beat expertise. to see if passion can beat expertise.
9 00:00:21,559 00:00:23,719 Us home cooks are gonna bring it home! Us home cooks are gonna bring it home!
10 00:00:23,920 00:00:25,239 Yes! Yes!
11 00:00:25,440 00:00:28,000 Each week will feature a different cuisine. Each week will feature a different cuisine.
12 00:00:29,320 00:00:31,719 And this week it's Turkish. And this week it's Turkish.
13 00:00:31,920 00:00:34,799 And these four home cooks are going head-to-head And these four home cooks are going head-to-head
14 00:00:35,000 00:00:38,880 against the chefs' line from Sydney restaurant Anason. against the chefs' line from Sydney restaurant Anason.
15 00:00:39,079 00:00:41,640 The aim - to cook their way up the ranks, The aim - to cook their way up the ranks,
16 00:00:41,840 00:00:45,320 starting with the apprentice right up to the head chef. starting with the apprentice right up to the head chef.
17 00:00:45,520 00:00:48,119 And after kicking off with a Turkish prawn battle... And after kicking off with a Turkish prawn battle...
18 00:00:48,320 00:00:51,320 That sauce is so good. It's delicious. That sauce is so good. It's delicious.
19 00:00:51,520 00:00:53,840 ..it was the apprentice who came out on top. ..it was the apprentice who came out on top.
20 00:00:54,039 00:00:56,679 Congratulations, Apprentice Chef Cagin. Congratulations, Apprentice Chef Cagin.
21 00:00:56,880 00:00:58,920 You have the best plate on the pass! You have the best plate on the pass!
22 00:01:00,479 00:01:02,359 Tonight, there's three remaining home cooks Tonight, there's three remaining home cooks
23 00:01:02,560 00:01:05,280 and they're stepping up the ranks of the chefs' line and they're stepping up the ranks of the chefs' line
24 00:01:05,480 00:01:07,280 to take on the station chef. to take on the station chef.
25 00:01:08,319 00:01:11,319 It will be very challenging to win against station chef Inal tonight, It will be very challenging to win against station chef Inal tonight,
26 00:01:11,519 00:01:13,280 however, I'm gonna give it my very best shot. however, I'm gonna give it my very best shot.
27 00:01:13,480 00:01:15,799 The cooks with the best plates on the pass The cooks with the best plates on the pass
28 00:01:16,000 00:01:17,680 will go through to the next round. will go through to the next round.
29 00:01:17,879 00:01:22,400 But the home cook whose dish doesn't deliver will be sent home. But the home cook whose dish doesn't deliver will be sent home.
30 00:01:25,159 00:01:27,840 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
31 00:01:28,039 00:01:30,799 renowned chef Mark Olive renowned chef Mark Olive
32 00:01:31,000 00:01:34,000 and food writer Melissa Leong. and food writer Melissa Leong.
33 00:01:34,200 00:01:35,640 So, let's cook! So, let's cook!
34 00:01:35,840 00:01:37,960 Who will be the last home cook standing Who will be the last home cook standing
35 00:01:38,159 00:01:40,840 and make it to the end of The Chefs' Line? and make it to the end of The Chefs' Line?
36 00:01:49,599 00:01:54,359 Turkish week is heating up for our three remaining home cooks, Turkish week is heating up for our three remaining home cooks,
37 00:01:54,560 00:01:55,799 free spirit Elianor... free spirit Elianor...
38 00:01:56,000 00:01:56,920 Hippie alert, everybody. Hippie alert, everybody.
39 00:01:57,120 00:01:58,759 ..new dad Clinton... ..new dad Clinton...
40 00:01:58,960 00:02:01,200 So we've been very blessed to have a cute little girl at home So we've been very blessed to have a cute little girl at home
41 00:02:01,400 00:02:02,920 and she's been cooking with me. and she's been cooking with me.
42 00:02:03,120 00:02:05,040 ..and Taylor, who has Turkish heritage. ..and Taylor, who has Turkish heritage.
43 00:02:05,239 00:02:08,039 I definitely feel more Turkish than I look. I definitely feel more Turkish than I look.
44 00:02:08,240 00:02:10,800 All of our home cooks will take on the professionals All of our home cooks will take on the professionals
45 00:02:11,000 00:02:12,719 from Sydney restaurant Anason, from Sydney restaurant Anason,
46 00:02:12,919 00:02:16,039 led by executive chef Somer Sivrioglu. led by executive chef Somer Sivrioglu.
47 00:02:16,240 00:02:19,079 Anason is inspired by my home town Istanbul Anason is inspired by my home town Istanbul
48 00:02:19,280 00:02:22,120 to bring that urban Istanbul dining experience to bring that urban Istanbul dining experience
49 00:02:22,319 00:02:24,120 into Barangaroo, Sydney. into Barangaroo, Sydney.
50 00:02:25,639 00:02:27,000 I love baking! I love baking!
51 00:02:27,199 00:02:29,280 (LAUGHS) You've done this before! Oh! (LAUGHS) You've done this before! Oh!
52 00:02:31,120 00:02:32,319 Only open a year, Only open a year,
53 00:02:32,520 00:02:35,759 Anason has made an impact on the Sydney restaurant scene... Anason has made an impact on the Sydney restaurant scene...
54 00:02:35,960 00:02:36,920 Get me three bowls. Get me three bowls.
55 00:02:37,120 00:02:39,800 ..with its authentic Turkish cuisine. ..with its authentic Turkish cuisine.
56 00:02:40,000 00:02:42,319 Oh, that oil is such a lovely colour. Oh, that oil is such a lovely colour.
57 00:02:43,560 00:02:46,599 That green Turkish chilli has so much flavour, doesn't it? That green Turkish chilli has so much flavour, doesn't it?
58 00:02:46,800 00:02:48,079 Yeah, it has. Yeah, it has.
59 00:02:52,120 00:02:54,400 DAN HONG: Good evening. Welcome back to The Chefs' Line. DAN HONG: Good evening. Welcome back to The Chefs' Line.
60 00:02:54,599 00:02:58,560 This week we are celebrating Turkish cuisine. This week we are celebrating Turkish cuisine.
61 00:02:58,759 00:03:02,879 Taylor! Last night you had the best home-cooked dish. Taylor! Last night you had the best home-cooked dish.
62 00:03:03,080 00:03:04,680 You must be pretty proud of yourself? You must be pretty proud of yourself?
63 00:03:04,879 00:03:06,240 Yes, I'm pretty happy. Yes, I'm pretty happy.
64 00:03:06,439 00:03:10,159 I hope my Dede, my Turkish grandad, would be proud of me as well. I hope my Dede, my Turkish grandad, would be proud of me as well.
65 00:03:10,360 00:03:14,240 MARK OLIVE: Elianor, is your personal touch gonna beat the chefs' line MARK OLIVE: Elianor, is your personal touch gonna beat the chefs' line
66 00:03:14,439 00:03:16,840 or are we gonna have something wacky? or are we gonna have something wacky?
67 00:03:17,039 00:03:19,759 My personal touch is always a little bit wacky, so... My personal touch is always a little bit wacky, so...
68 00:03:19,960 00:03:22,199 But hopefully that can appeal to the judges. But hopefully that can appeal to the judges.
69 00:03:22,400 00:03:23,800 Wink-wink. Wink-wink.
70 00:03:25,639 00:03:29,920 Executive Chef Somer, last night apprentice chef Cagin cooked. Executive Chef Somer, last night apprentice chef Cagin cooked.
71 00:03:30,120 00:03:32,840 Who's next in your chefs' line to step up tonight? Who's next in your chefs' line to step up tonight?
72 00:03:33,039 00:03:35,639 Our station chef, Inal, will be the next on the line. Our station chef, Inal, will be the next on the line.
73 00:03:35,840 00:03:38,360 Inal is one of my most reliable station chefs. Inal is one of my most reliable station chefs.
74 00:03:38,560 00:03:40,400 Inal, how are you feeling? Inal, how are you feeling?
75 00:03:40,599 00:03:45,240 Right now I feel a little bit nervous but I'm really excited. Right now I feel a little bit nervous but I'm really excited.
76 00:03:45,439 00:03:48,159 Station Chef Inal, it's time for you to step up Station Chef Inal, it's time for you to step up
77 00:03:48,360 00:03:50,520 and represent your restaurant. and represent your restaurant.
78 00:03:54,719 00:03:57,240 We want you to make your best... We want you to make your best...
79 00:03:57,439 00:03:58,719 ..simit. ..simit.
80 00:03:58,920 00:04:01,000 MAEVE O'MEARA: Simit is a sesame-studded bread ring, MAEVE O'MEARA: Simit is a sesame-studded bread ring,
81 00:04:01,199 00:04:03,599 baked in Istanbul since the 1500s baked in Istanbul since the 1500s
82 00:04:03,800 00:04:06,719 and still sold by street vendors across Turkey. and still sold by street vendors across Turkey.
83 00:04:06,919 00:04:09,080 It's traditionally eaten as a snack It's traditionally eaten as a snack
84 00:04:09,280 00:04:11,800 or part of an abundant Turkish breakfast, or part of an abundant Turkish breakfast,
85 00:04:12,000 00:04:15,479 served with cheese, fruit, pastirma and a range of jams. served with cheese, fruit, pastirma and a range of jams.
86 00:04:15,680 00:04:17,079 DAN HONG: Well, home cooks, DAN HONG: Well, home cooks,
87 00:04:17,279 00:04:19,319 if you put one of the best plates up on the pass tonight, if you put one of the best plates up on the pass tonight,
88 00:04:19,519 00:04:22,480 you are one step closer to going face to face you are one step closer to going face to face
89 00:04:22,680 00:04:24,879 with head chef Somer. with head chef Somer.
90 00:04:25,079 00:04:27,959 The best plate on the pass will be decided by one of us The best plate on the pass will be decided by one of us
91 00:04:28,160 00:04:32,240 and to make it fair, they will be blind-tasting. and to make it fair, they will be blind-tasting.
92 00:04:33,319 00:04:36,279 Tonight, it's Melissa. Tonight, it's Melissa.
93 00:04:36,480 00:04:38,519 And I'm very much looking forward to seeing And I'm very much looking forward to seeing
94 00:04:38,720 00:04:40,120 what you do with this Turkish classic. what you do with this Turkish classic.
95 00:04:40,319 00:04:41,600 So, good luck! So, good luck!
96 00:04:41,800 00:04:44,920 MAEVE O'MEARA: Blind-tasting judge Melissa will taste everyone's dishes MAEVE O'MEARA: Blind-tasting judge Melissa will taste everyone's dishes
97 00:04:45,120 00:04:47,360 without knowing who cooked what. without knowing who cooked what.
98 00:04:47,560 00:04:50,600 You have 90 minutes. So let's cook! You have 90 minutes. So let's cook!
99 00:04:52,279 00:04:53,920 Eventually one of these three home cooks Eventually one of these three home cooks
100 00:04:54,120 00:04:56,600 will go up against executive chef Somer, will go up against executive chef Somer,
101 00:04:56,800 00:04:58,959 but first they'll need to bake a better simit but first they'll need to bake a better simit
102 00:04:59,159 00:05:00,680 than station chef Inal, than station chef Inal,
103 00:05:00,879 00:05:03,360 and impress blind-tasting judge Melissa. and impress blind-tasting judge Melissa.
104 00:05:03,560 00:05:06,800 Well, a classic interpretation of a simit is circular in shape, Well, a classic interpretation of a simit is circular in shape,
105 00:05:07,000 00:05:08,399 a bit like a halo. a bit like a halo.
106 00:05:08,600 00:05:10,759 Kind of like a Turkish version of a pretzel. Kind of like a Turkish version of a pretzel.
107 00:05:10,959 00:05:12,879 Like all good breads, Like all good breads,
108 00:05:13,079 00:05:16,600 you need to understand how long you need to prove your dough for you need to understand how long you need to prove your dough for
109 00:05:16,800 00:05:18,959 in order to get the right textural result. in order to get the right textural result.
110 00:05:19,160 00:05:21,319 With a dough like simit, With a dough like simit,
111 00:05:21,519 00:05:24,639 you really need to give it enough time to let it rise you really need to give it enough time to let it rise
112 00:05:24,839 00:05:27,680 and still factor in how long it takes to cook and still factor in how long it takes to cook
113 00:05:27,879 00:05:29,560 and, of course, all of the accompaniments and, of course, all of the accompaniments
114 00:05:29,759 00:05:31,920 and how long they take to prepare as well. and how long they take to prepare as well.
115 00:05:33,240 00:05:38,480 The dish that I'm gonna cook tonight is a spelt simit with a date paste The dish that I'm gonna cook tonight is a spelt simit with a date paste
116 00:05:38,680 00:05:40,399 and walnut cream cheese, and walnut cream cheese,
117 00:05:40,600 00:05:42,079 served with fresh figs served with fresh figs
118 00:05:42,279 00:05:43,800 and fresh cherries. and fresh cherries.
119 00:05:45,279 00:05:48,680 Elianor, spelt flour. I mean, not too much gluten in that. Elianor, spelt flour. I mean, not too much gluten in that.
120 00:05:48,879 00:05:50,319 No, nice low gluten level No, nice low gluten level
121 00:05:50,519 00:05:53,920 so that it's, um... people with gluten sensitivities can handle it. so that it's, um... people with gluten sensitivities can handle it.
122 00:05:54,120 00:05:57,560 But much denser and it's gonna be a bit tricky for you too. But much denser and it's gonna be a bit tricky for you too.
123 00:05:57,759 00:06:00,319 It is. That's probably my main concern, actually. It is. That's probably my main concern, actually.
124 00:06:00,519 00:06:02,879 But it looks like it's proving over there, it's doing its thing, But it looks like it's proving over there, it's doing its thing,
125 00:06:03,079 00:06:05,120 and I've got my walnuts over here toasting, and I've got my walnuts over here toasting,
126 00:06:05,319 00:06:08,519 nice and low because I always have the tendency to burn nuts. nice and low because I always have the tendency to burn nuts.
127 00:06:08,720 00:06:11,879 Sometimes it can be hundreds of dollars worth of nuts down the drain Sometimes it can be hundreds of dollars worth of nuts down the drain
128 00:06:12,079 00:06:13,439 if you burn them. if you burn them.
129 00:06:13,639 00:06:15,519 Well, look, couple of tips is just take it easy... Well, look, couple of tips is just take it easy...
130 00:06:15,720 00:06:17,079 OK. ..and don't burn your nuts. OK. ..and don't burn your nuts.
131 00:06:17,279 00:06:19,399 Don't burn my nuts. (BOTH LAUGH) Don't burn my nuts. (BOTH LAUGH)
132 00:06:20,560 00:06:22,079 Simit is definitely Simit is definitely
133 00:06:22,279 00:06:24,000 a very challenging recipe. a very challenging recipe.
134 00:06:24,199 00:06:29,360 I try to let the yeast rise too quickly by putting cling film on it I try to let the yeast rise too quickly by putting cling film on it
135 00:06:29,560 00:06:31,160 with hot water with the sugar with hot water with the sugar
136 00:06:31,360 00:06:32,480 and then when I was kneading it and then when I was kneading it
137 00:06:32,680 00:06:34,639 it was just a bit too damp from the yeast, I think. it was just a bit too damp from the yeast, I think.
138 00:06:34,840 00:06:36,800 My dough is a bit soft at the moment. My dough is a bit soft at the moment.
139 00:06:37,000 00:06:38,840 But I don't have time to do it again, But I don't have time to do it again,
140 00:06:39,040 00:06:41,920 so I'm gonna have to wish for the best. so I'm gonna have to wish for the best.
141 00:06:42,120 00:06:43,759 Taylor! Yeah. Taylor! Yeah.
142 00:06:43,959 00:06:46,480 The most important part of this challenge is the... The most important part of this challenge is the...
143 00:06:46,680 00:06:47,800 Simit. ..simit dough. Simit. ..simit dough.
144 00:06:48,000 00:06:49,279 And the, you know... And the, you know...
145 00:06:49,480 00:06:50,720 How is that going? Is it proving? How is that going? Is it proving?
146 00:06:50,920 00:06:53,480 Yeah, it's just trying to... it's proving in just a 70-degree... Yeah, it's just trying to... it's proving in just a 70-degree...
147 00:06:53,680 00:06:55,920 I'm just trying to keep it warm, not hot or anything. I'm just trying to keep it warm, not hot or anything.
148 00:06:56,120 00:06:57,240 Ooh... Ooh...
149 00:06:57,439 00:07:01,800 Don't you need to bake simit at a really high temperature? Don't you need to bake simit at a really high temperature?
150 00:07:02,000 00:07:04,160 I mean, you're letting all this air out of the oven. I mean, you're letting all this air out of the oven.
151 00:07:04,360 00:07:06,600 Are you sure you're gonna have enough time for the oven Are you sure you're gonna have enough time for the oven
152 00:07:06,800 00:07:10,079 to heat back up to that really high temperature before you bake it? to heat back up to that really high temperature before you bake it?
153 00:07:10,279 00:07:13,160 Um, well I have to let the... I have to let them rise again Um, well I have to let the... I have to let them rise again
154 00:07:13,360 00:07:16,879 once I dip them in the pomegranate molasses and the sesame seeds once I dip them in the pomegranate molasses and the sesame seeds
155 00:07:17,079 00:07:19,360 for 15 minutes, so hopefully it should warm up by then. for 15 minutes, so hopefully it should warm up by then.
156 00:07:19,560 00:07:22,199 OK. Great. Well, good luck. Thank you. OK. Great. Well, good luck. Thank you.
157 00:07:24,000 00:07:26,079 Clinton, what are you making tonight? Clinton, what are you making tonight?
158 00:07:26,279 00:07:29,560 I am making, uh, sort of a fairly traditional simit I am making, uh, sort of a fairly traditional simit
159 00:07:29,759 00:07:32,800 but I'm gonna do, like, a whipped goat's feta on the side but I'm gonna do, like, a whipped goat's feta on the side
160 00:07:33,000 00:07:34,600 with a sort of sumac topping. with a sort of sumac topping.
161 00:07:34,800 00:07:35,840 Oh, OK. Oh, OK.
162 00:07:36,040 00:07:38,279 And I'm gonna do, like, a traditional muhammara, And I'm gonna do, like, a traditional muhammara,
163 00:07:38,480 00:07:41,159 like, a roast capsicum paste but with a preserved lemon through it like, a roast capsicum paste but with a preserved lemon through it
164 00:07:41,360 00:07:44,959 and a bit of pomegranate molasses to add a little bit of a twist. and a bit of pomegranate molasses to add a little bit of a twist.
165 00:07:45,159 00:07:47,600 Last night you were pretty under the pump... Last night you were pretty under the pump...
166 00:07:47,800 00:07:48,840 I was, I was. I was, I was.
167 00:07:49,040 00:07:50,840 I feel like I ran my marathon last night I feel like I ran my marathon last night
168 00:07:51,040 00:07:53,319 and tonight I'm sort of going on that long walk, you know, and tonight I'm sort of going on that long walk, you know,
169 00:07:53,519 00:07:54,800 that long, steady walk. that long, steady walk.
170 00:07:55,000 00:07:55,800 Right, OK. Right, OK.
171 00:07:56,000 00:07:57,519 So what are you worried about here? So what are you worried about here?
172 00:07:57,720 00:07:59,279 Um, the dough, mainly. Um, the dough, mainly.
173 00:07:59,480 00:08:01,600 Just getting the dough to the right consistency. Just getting the dough to the right consistency.
174 00:08:01,800 00:08:03,120 So, what can go wrong with it? So, what can go wrong with it?
175 00:08:03,319 00:08:05,639 Um, lots of things. It's dough. Um, lots of things. It's dough.
176 00:08:05,839 00:08:07,879 It's a very sort of, uh, fragile being. It's a very sort of, uh, fragile being.
177 00:08:08,079 00:08:09,399 Well, look, good luck on your long walk Well, look, good luck on your long walk
178 00:08:09,600 00:08:10,879 and, um, you'll need it. and, um, you'll need it.
179 00:08:11,079 00:08:12,240 I'll see you at the finish line. I'll see you at the finish line.
180 00:08:12,439 00:08:15,240 The thing that I'm most worried about with tonight's cook The thing that I'm most worried about with tonight's cook
181 00:08:15,439 00:08:19,199 will be getting the simit to rise in the limited time that we have. will be getting the simit to rise in the limited time that we have.
182 00:08:19,399 00:08:21,519 I'm trying to get the dough to rise as quickly as possible I'm trying to get the dough to rise as quickly as possible
183 00:08:21,720 00:08:24,079 so what I've decided to do is get some really warm tea towels so what I've decided to do is get some really warm tea towels
184 00:08:24,279 00:08:26,759 and cover the dough so the warmth through the tea towel, and cover the dough so the warmth through the tea towel,
185 00:08:26,959 00:08:28,519 hopefully, that will work in my favour hopefully, that will work in my favour
186 00:08:28,720 00:08:30,720 and give me more time to do other things. and give me more time to do other things.
187 00:08:31,839 00:08:35,639 Tonight I am cooking simit with pastirma and goat cheese. Tonight I am cooking simit with pastirma and goat cheese.
188 00:08:35,840 00:08:39,519 Inal, what kind of simit are you doing today? Inal, what kind of simit are you doing today?
189 00:08:39,720 00:08:45,919 Uh, this simit's going to be a Turkish street style sesame ring. Uh, this simit's going to be a Turkish street style sesame ring.
190 00:08:46,120 00:08:48,840 I'm gonna make right now haydari. I'm gonna make right now haydari.
191 00:08:49,039 00:08:50,840 Haydari means strained yoghurt, Haydari means strained yoghurt,
192 00:08:51,039 00:08:54,960 uh, burnt mint and crushed garlic. uh, burnt mint and crushed garlic.
193 00:08:55,159 00:08:57,639 And then you're adding that to the yoghurt, are you? And then you're adding that to the yoghurt, are you?
194 00:08:57,840 00:08:58,960 Yeah. Yeah.
195 00:08:59,159 00:09:00,799 What's the most important thing? What's the most important thing?
196 00:09:01,000 00:09:05,600 Most important thing of making simit? Uh, resting dough. Most important thing of making simit? Uh, resting dough.
197 00:09:05,799 00:09:08,080 Resting dough? Yeah, that's right. Resting dough? Yeah, that's right.
198 00:09:08,279 00:09:10,039 OK, well, good luck. Thank you. OK, well, good luck. Thank you.
199 00:09:12,600 00:09:15,440 So, station chef Inal is pretty confident, you know? So, station chef Inal is pretty confident, you know?
200 00:09:15,639 00:09:18,399 He's done the dough. He's resting the dough. He's done the dough. He's resting the dough.
201 00:09:18,600 00:09:23,200 But usually they rest dough for three to four hours in Turkey. But usually they rest dough for three to four hours in Turkey.
202 00:09:23,399 00:09:25,000 You know, they've only got 90 minutes. You know, they've only got 90 minutes.
203 00:09:25,200 00:09:28,240 That's the one thing that he's probably worried about. That's the one thing that he's probably worried about.
204 00:09:28,440 00:09:29,879 And, look, here we've got Elianor. And, look, here we've got Elianor.
205 00:09:30,080 00:09:32,720 She's doing a spelt flour so a little bit of gluten in there. She's doing a spelt flour so a little bit of gluten in there.
206 00:09:32,919 00:09:35,960 Mm, yeah, there is a bit of risk with a low-gluten dough, Mm, yeah, there is a bit of risk with a low-gluten dough,
207 00:09:36,159 00:09:38,039 you know, you don't get that nice chew you know, you don't get that nice chew
208 00:09:38,240 00:09:40,200 that you want from a nice piece of bread that you want from a nice piece of bread
209 00:09:40,399 00:09:42,399 and also it could be a little bit dense. and also it could be a little bit dense.
210 00:09:42,600 00:09:46,600 You might not get that proving that you want from a low-gluten dough. You might not get that proving that you want from a low-gluten dough.
211 00:09:46,799 00:09:48,879 Proving is so important, you know. Proving is so important, you know.
212 00:09:49,080 00:09:51,440 It's got to be really crusty and light in the middle. It's got to be really crusty and light in the middle.
213 00:09:51,639 00:09:54,279 Well, it is the proof in the proving, Dan. Well, it is the proof in the proving, Dan.
214 00:09:54,480 00:09:55,919 That's right! That's right!
215 00:09:57,559 00:09:58,960 The dough is gonna be too dense. The dough is gonna be too dense.
216 00:09:59,159 00:10:01,679 This is just going to go down. This is just going to go down.
217 00:10:03,799 00:10:05,440 Simit or cement? Simit or cement?
218 00:10:12,440 00:10:13,919 MAEVE O'MEARA: It's Turkish week. MAEVE O'MEARA: It's Turkish week.
219 00:10:14,120 00:10:18,320 Station chef Inal and our three home cooks have only 90 minutes Station chef Inal and our three home cooks have only 90 minutes
220 00:10:18,519 00:10:20,360 to mix, knead, prove and bake to mix, knead, prove and bake
221 00:10:20,559 00:10:22,559 their version of Turkish bread, simit. their version of Turkish bread, simit.
222 00:10:22,759 00:10:26,320 DAN HONG: You're halfway through. There's 45 minutes, guys. DAN HONG: You're halfway through. There's 45 minutes, guys.
223 00:10:26,519 00:10:27,960 Already at the halfway point, Already at the halfway point,
224 00:10:28,159 00:10:30,279 they still need to make an accompaniment they still need to make an accompaniment
225 00:10:30,480 00:10:32,759 to impress blind-tasting judge Melissa, to impress blind-tasting judge Melissa,
226 00:10:32,960 00:10:35,320 who has no idea who's cooking what. who has no idea who's cooking what.
227 00:10:35,519 00:10:39,440 Simit - one of the most popular street foods in Turkey. Simit - one of the most popular street foods in Turkey.
228 00:10:39,639 00:10:40,759 What are you looking for? What are you looking for?
229 00:10:40,960 00:10:43,799 The star of the show needs to be the simit. The star of the show needs to be the simit.
230 00:10:44,000 00:10:46,600 The accompaniments should have some consideration The accompaniments should have some consideration
231 00:10:46,799 00:10:50,399 but they really are a best supporting actor to the bread. but they really are a best supporting actor to the bread.
232 00:10:50,600 00:10:53,440 So it has to be great, it has to be delicious So it has to be great, it has to be delicious
233 00:10:53,639 00:10:56,039 and the texture has to be perfect. and the texture has to be perfect.
234 00:10:56,240 00:10:59,360 Exactly. It's either gonna be simit or cement, so... Exactly. It's either gonna be simit or cement, so...
235 00:10:59,559 00:11:00,600 (LAUGHS) (LAUGHS)
236 00:11:00,799 00:11:03,360 The proof's in the proving! Yeah, proving! The proof's in the proving! Yeah, proving!
237 00:11:03,559 00:11:04,759 Yeah, I'm a little bit concerned Yeah, I'm a little bit concerned
238 00:11:04,960 00:11:07,039 about how much time I have left to get these simits done about how much time I have left to get these simits done
239 00:11:07,240 00:11:11,200 but I'll, um... I'll push on and endeavour to get it done in time. but I'll, um... I'll push on and endeavour to get it done in time.
240 00:11:13,000 00:11:14,720 Wow, Clinton, you're pushing it here. Wow, Clinton, you're pushing it here.
241 00:11:14,919 00:11:17,480 I'm pushing the boundaries. I've got to wing it tonight. I'm pushing the boundaries. I've got to wing it tonight.
242 00:11:17,679 00:11:20,639 You're really gonna push it. You're really pushing it to the edge here. You're really gonna push it. You're really pushing it to the edge here.
243 00:11:20,840 00:11:24,480 I'm skating. That walk's turned into a bit of a marathon run again. I'm skating. That walk's turned into a bit of a marathon run again.
244 00:11:24,679 00:11:25,879 A sprint. A sprint.
245 00:11:26,080 00:11:28,240 Alright, simits are in. Alright, simits are in.
246 00:11:30,399 00:11:33,039 My simit didn't really go to plan this evening as I would have liked. My simit didn't really go to plan this evening as I would have liked.
247 00:11:33,240 00:11:34,639 A few things went wrong. A few things went wrong.
248 00:11:34,840 00:11:36,639 I didn't let it prove for long enough. I didn't let it prove for long enough.
249 00:11:36,840 00:11:38,559 I definitely rushed the process I definitely rushed the process
250 00:11:38,759 00:11:40,679 which is something you can't do with bread. which is something you can't do with bread.
251 00:11:44,279 00:11:47,759 So, I did that first knead and then, um, wrapped it So, I did that first knead and then, um, wrapped it
252 00:11:47,960 00:11:49,240 and proved for a while. and proved for a while.
253 00:11:49,440 00:11:50,720 About 10 minutes into that About 10 minutes into that
254 00:11:50,919 00:11:52,879 I realised that I'd forgotten the olive oil I realised that I'd forgotten the olive oil
255 00:11:53,080 00:11:54,360 and I went out on a limb and I went out on a limb
256 00:11:54,559 00:11:57,519 and just added it after it had already proved for a little while. and just added it after it had already proved for a little while.
257 00:11:57,720 00:12:02,279 I think that interruption really sort of ruined that alchemy, I think that interruption really sort of ruined that alchemy,
258 00:12:02,480 00:12:04,559 that sort of chemistry process. that sort of chemistry process.
259 00:12:04,759 00:12:07,080 I'm concerned that the dough is gonna be too dense. I'm concerned that the dough is gonna be too dense.
260 00:12:07,279 00:12:10,000 Um, I'm already working with spelt flour, Um, I'm already working with spelt flour,
261 00:12:10,200 00:12:11,600 which is a little bit different. which is a little bit different.
262 00:12:11,799 00:12:13,159 It has a tendency to be a lot denser. It has a tendency to be a lot denser.
263 00:12:13,360 00:12:17,440 Uh-oh. Alarm bells were like... this is just going to go down! Uh-oh. Alarm bells were like... this is just going to go down!
264 00:12:26,159 00:12:29,679 INAL: Cooking simits in these home-style ovens, INAL: Cooking simits in these home-style ovens,
265 00:12:29,879 00:12:31,200 it's really different. it's really different.
266 00:12:31,399 00:12:34,759 Inal, I'm on simit watching duty. Don't worry. Inal, I'm on simit watching duty. Don't worry.
267 00:12:37,360 00:12:38,679 How do you think it's going, Chef? How do you think it's going, Chef?
268 00:12:38,879 00:12:40,279 What, are we having a powwow up here? What, are we having a powwow up here?
269 00:12:40,480 00:12:42,759 (LAUGHS) Oh, you know, we have... (LAUGHS) Oh, you know, we have...
270 00:12:42,960 00:12:46,039 At Anason we have a really big wood-fire oven At Anason we have a really big wood-fire oven
271 00:12:46,240 00:12:49,480 that is just custom built for making simit. that is just custom built for making simit.
272 00:12:49,679 00:12:51,080 Goes up, like, 350, you know. Goes up, like, 350, you know.
273 00:12:51,279 00:12:55,000 So in five minutes we are just pushing here at 235. So in five minutes we are just pushing here at 235.
274 00:12:55,200 00:12:57,879 So, you know, I don't want any element of surprise. So, you know, I don't want any element of surprise.
275 00:12:58,080 00:13:01,360 Yeah, great. Alright, well, see how they turn out. Yeah, great. Alright, well, see how they turn out.
276 00:13:01,559 00:13:03,840 Almost therapeutic, Dan. (CHUCKLES) Almost therapeutic, Dan. (CHUCKLES)
277 00:13:13,600 00:13:16,679 So now I'm just preparing my bench, getting my accompaniments ready So now I'm just preparing my bench, getting my accompaniments ready
278 00:13:16,879 00:13:19,440 and just fingers crossed that the simit works out well. and just fingers crossed that the simit works out well.
279 00:13:27,080 00:13:29,320 MARK OLIVE: You've got five minutes to go. MARK OLIVE: You've got five minutes to go.
280 00:13:29,519 00:13:32,679 You should really think about plating up, guys. You should really think about plating up, guys.
281 00:13:35,039 00:13:37,039 Oh, sugarplum fairy. Oh, sugarplum fairy.
282 00:13:37,240 00:13:39,320 I've checked on the simit I've checked on the simit
283 00:13:39,519 00:13:42,600 and, um, they're not quite crunchy on the outside. and, um, they're not quite crunchy on the outside.
284 00:13:42,799 00:13:43,919 I'm pretty worried. I'm pretty worried.
285 00:13:44,120 00:13:46,799 I'm gonna give it as much oven time as possible up until the last minute I'm gonna give it as much oven time as possible up until the last minute
286 00:13:47,000 00:13:48,759 and there's nothing else we can do. and there's nothing else we can do.
287 00:13:48,960 00:13:50,399 DAN HONG: One minute, guys! DAN HONG: One minute, guys!
288 00:13:59,320 00:14:01,120 (GROANS SOFTLY) (GROANS SOFTLY)
289 00:14:10,039 00:14:11,960 MARK OLIVE: 30 seconds, guys! MARK OLIVE: 30 seconds, guys!
290 00:14:21,000 00:14:24,240 Come on, Elianor. You've got less than five seconds. Come on, Elianor. You've got less than five seconds.
291 00:14:27,080 00:14:28,799 (APPLAUSE) (APPLAUSE)
292 00:14:33,720 00:14:38,279 Yeah, I'm feeling relieved to get that simit done tonight on time. Yeah, I'm feeling relieved to get that simit done tonight on time.
293 00:14:38,480 00:14:41,399 I don't know how they're gonna go. I've never made them before. I don't know how they're gonna go. I've never made them before.
294 00:14:41,600 00:14:43,600 I'm happy with the accompaniments, yeah, for sure. I'm happy with the accompaniments, yeah, for sure.
295 00:14:43,799 00:14:45,519 Hopefully they'll just taste so delicious Hopefully they'll just taste so delicious
296 00:14:45,720 00:14:47,879 that they will ignore the texture of the bread. that they will ignore the texture of the bread.
297 00:14:48,080 00:14:51,159 I saw how good everyone else's simit looked. I saw how good everyone else's simit looked.
298 00:14:51,360 00:14:54,440 Hopefully mine tastes better than it looks. Hopefully mine tastes better than it looks.
299 00:14:56,240 00:14:57,399 Ooh! Ooh!
300 00:14:57,600 00:15:01,080 Looks so beautiful. It's like the garden of earthly delights. Looks so beautiful. It's like the garden of earthly delights.
301 00:15:01,279 00:15:03,919 The best plate on the pass for me... The best plate on the pass for me...
302 00:15:11,480 00:15:14,519 The end result, the crunchiness that I've seen, it was pretty good. The end result, the crunchiness that I've seen, it was pretty good.
303 00:15:14,720 00:15:16,159 Yeah, I'm happy with the crunchiness. Yeah, I'm happy with the crunchiness.
304 00:15:16,360 00:15:18,360 Hopefully it will get us through the line. Hopefully it will get us through the line.
305 00:15:18,559 00:15:21,240 Fingers crossed... tastes OK. Fingers crossed... tastes OK.
306 00:15:21,440 00:15:23,919 MAEVE O'MEARA: Three home cooks and station chef Inal MAEVE O'MEARA: Three home cooks and station chef Inal
307 00:15:24,120 00:15:26,200 have just battled to produce their own take have just battled to produce their own take
308 00:15:26,399 00:15:28,639 on the classic Turkish bread simit. on the classic Turkish bread simit.
309 00:15:28,840 00:15:31,720 And now it's time for our blind-tasting judge Melissa And now it's time for our blind-tasting judge Melissa
310 00:15:31,919 00:15:33,720 to try their creations. to try their creations.
311 00:15:35,919 00:15:38,159 It smells so good in here right now. It smells so good in here right now.
312 00:15:38,360 00:15:41,000 There's just so much colour and texture going on. There's just so much colour and texture going on.
313 00:15:41,200 00:15:43,840 I can't believe what they got done in 90 minutes. I can't believe what they got done in 90 minutes.
314 00:15:44,039 00:15:45,240 Huge. Wow. Huge. Wow.
315 00:15:45,440 00:15:47,279 Well, tell me, please. Well, tell me, please.
316 00:15:47,480 00:15:53,159 Melissa, this is simit with whipped goat's feta and muhammara. Melissa, this is simit with whipped goat's feta and muhammara.
317 00:15:53,360 00:15:56,879 The vibrant colour of this muhammara is gorgeous The vibrant colour of this muhammara is gorgeous
318 00:15:57,080 00:16:02,440 and then this sumac-dusted goat's feta, it's beautiful. and then this sumac-dusted goat's feta, it's beautiful.
319 00:16:02,639 00:16:04,480 DAN HONG: Alright, tear it up. Dip it in! DAN HONG: Alright, tear it up. Dip it in!
320 00:16:04,679 00:16:06,279 Ooh! Ooh!
321 00:16:07,879 00:16:10,039 Oh, yes. Yeah, combo. Oh, yes. Yeah, combo.
322 00:16:10,240 00:16:12,600 Yeah. Yeah, nice. Yeah. Yeah, nice.
323 00:16:12,799 00:16:14,240 All or nothing. Yeah. All or nothing. Yeah.
324 00:16:17,120 00:16:19,759 Lovely sort of crusty exterior Lovely sort of crusty exterior
325 00:16:19,960 00:16:22,840 and then inside that dough is really soft. and then inside that dough is really soft.
326 00:16:23,039 00:16:26,200 When you dip it into that gorgeous When you dip it into that gorgeous
327 00:16:26,399 00:16:29,840 sort of slightly salty whipped goat's feta sort of slightly salty whipped goat's feta
328 00:16:30,039 00:16:33,759 and the sweet nutty muhammara, and the sweet nutty muhammara,
329 00:16:33,960 00:16:35,480 it's just gorgeous. it's just gorgeous.
330 00:16:35,679 00:16:38,519 Just the little inconsistency in the braiding of the simit, Just the little inconsistency in the braiding of the simit,
331 00:16:38,720 00:16:40,759 that it's a little bit thicker in some sections that it's a little bit thicker in some sections
332 00:16:40,960 00:16:43,039 and a little bit thinner in others and a little bit thinner in others
333 00:16:43,240 00:16:45,360 is about the only thing that I could fault. is about the only thing that I could fault.
334 00:16:47,159 00:16:52,919 This is spelt simit with date, walnut and cashew cream cheese. This is spelt simit with date, walnut and cashew cream cheese.
335 00:16:54,519 00:16:55,960 This just looks so beautiful. This just looks so beautiful.
336 00:16:56,159 00:16:58,559 It's like the garden of earthly delights. It's like the garden of earthly delights.
337 00:16:58,759 00:17:01,919 I'm really happy to see a sweet simit accompaniment I'm really happy to see a sweet simit accompaniment
338 00:17:02,120 00:17:04,200 here on the pass tonight. here on the pass tonight.
339 00:17:08,200 00:17:11,440 Ooh. A little burnt. (MARK CHUCKLES) Ooh. A little burnt. (MARK CHUCKLES)
340 00:17:11,640 00:17:14,160 This says to me that the oven was a little bit too high. This says to me that the oven was a little bit too high.
341 00:17:22,400 00:17:26,920 I find the texture of spelt to be a little bit gritty. I find the texture of spelt to be a little bit gritty.
342 00:17:27,119 00:17:30,319 Overall, I thought this was a really pretty dish. Overall, I thought this was a really pretty dish.
343 00:17:30,519 00:17:31,880 I love the accompaniments. I love the accompaniments.
344 00:17:32,079 00:17:34,880 All of these flavours to me say Turkey. All of these flavours to me say Turkey.
345 00:17:35,079 00:17:37,400 Unfortunately, this is a simit battle Unfortunately, this is a simit battle
346 00:17:37,599 00:17:41,440 and the texture and the execution of the star of the show and the texture and the execution of the star of the show
347 00:17:41,640 00:17:43,519 really didn't do it for me. really didn't do it for me.
348 00:17:45,880 00:17:48,279 DAN HONG: Simit with tomato baked eggs. DAN HONG: Simit with tomato baked eggs.
349 00:17:49,319 00:17:50,920 The simit looks pretty good. The simit looks pretty good.
350 00:17:51,119 00:17:53,000 A mixture of black and white sesame. A mixture of black and white sesame.
351 00:17:53,200 00:17:54,359 Lovely texture. Lovely texture.
352 00:17:54,559 00:17:57,880 A simit should be perfectly round and this was... A simit should be perfectly round and this was...
353 00:17:58,079 00:18:00,039 Oh! Oh!
354 00:18:00,240 00:18:01,359 Hm! Two different... Hm! Two different...
355 00:18:01,559 00:18:05,119 Looks like they're two different simits and half of each. Looks like they're two different simits and half of each.
356 00:18:05,319 00:18:09,519 Did someone hedge their bets perhaps and give me the best of both halves? Did someone hedge their bets perhaps and give me the best of both halves?
357 00:18:09,720 00:18:10,759 Maybe? Maybe?
358 00:18:10,960 00:18:13,559 Let's just... let's just have a go here. Let's just... let's just have a go here.
359 00:18:13,759 00:18:15,559 It does look nice and crunchy on the outside. It does look nice and crunchy on the outside.
360 00:18:15,759 00:18:17,240 It does, yeah. It does, yeah.
361 00:18:22,119 00:18:23,720 Mm. Hollow sound. Mm. Hollow sound.
362 00:18:23,960 00:18:26,680 Yeah, that's a bit too much time in the oven I think. Mm. Yeah, that's a bit too much time in the oven I think. Mm.
363 00:18:26,880 00:18:30,119 The accompaniment of the baked egg, lovely touch. The accompaniment of the baked egg, lovely touch.
364 00:18:30,319 00:18:34,640 The texture on the outside was a little bit too tough. The texture on the outside was a little bit too tough.
365 00:18:34,839 00:18:37,839 And the inside just didn't have that bounciness of chew And the inside just didn't have that bounciness of chew
366 00:18:38,039 00:18:39,400 that I was looking for. that I was looking for.
367 00:18:42,640 00:18:46,160 This is simit with pastirma and goat's feta. This is simit with pastirma and goat's feta.
368 00:18:46,359 00:18:50,720 Oh, well, classic combination and classic shape. Oh, well, classic combination and classic shape.
369 00:18:50,920 00:18:52,240 This! This!
370 00:18:54,599 00:18:57,119 This is textbook simit, This is textbook simit,
371 00:18:57,319 00:19:00,519 right down to the braiding and the sesame crusting. right down to the braiding and the sesame crusting.
372 00:19:00,720 00:19:02,519 (CRUNCH!) (CRUNCH!)
373 00:19:02,720 00:19:05,720 Lovely crunchy exterior and look at this - Lovely crunchy exterior and look at this -
374 00:19:05,920 00:19:08,599 it's fluffy and soft. it's fluffy and soft.
375 00:19:08,799 00:19:11,079 Looks good. Looks good.
376 00:19:11,279 00:19:12,799 Pastirma. Pastirma.
377 00:19:17,079 00:19:19,160 The salty goat's cheese, The salty goat's cheese,
378 00:19:19,359 00:19:22,759 the sort of slight freshness of the mint, even though it's dried, the sort of slight freshness of the mint, even though it's dried,
379 00:19:22,960 00:19:27,880 and then that beautiful smoky, sweet pastirma. and then that beautiful smoky, sweet pastirma.
380 00:19:28,079 00:19:30,400 This is what makes simple food great. This is what makes simple food great.
381 00:19:31,720 00:19:34,480 Melissa, you've got four plates on the pass, three by our home cooks, Melissa, you've got four plates on the pass, three by our home cooks,
382 00:19:34,680 00:19:36,480 one by station chef Inal. one by station chef Inal.
383 00:19:36,680 00:19:39,200 You've got to decide. You've got to decide.
384 00:19:39,400 00:19:43,160 I do and, um, I need to ponder on some bread here. I do and, um, I need to ponder on some bread here.
385 00:19:43,359 00:19:45,720 Off you ponder, then. Off you ponder, then.
386 00:19:52,319 00:19:55,880 MAEVE O'MEARA: Our three home cooks have just taken on station chef Inal MAEVE O'MEARA: Our three home cooks have just taken on station chef Inal
387 00:19:56,079 00:19:59,160 from Sydney restaurant Anason in a simit battle. from Sydney restaurant Anason in a simit battle.
388 00:19:59,359 00:20:02,279 Blind-tasting judge Melissa has tried all four dishes Blind-tasting judge Melissa has tried all four dishes
389 00:20:02,480 00:20:04,720 without knowing who cooked what, without knowing who cooked what,
390 00:20:04,920 00:20:07,839 and is ready to announce the best plate on the pass. and is ready to announce the best plate on the pass.
391 00:20:08,039 00:20:11,039 Simit is probably one of the most ancient recipes Simit is probably one of the most ancient recipes
392 00:20:11,240 00:20:12,519 of bread in Turkey of bread in Turkey
393 00:20:12,720 00:20:15,599 and if Australia doesn't know about simit, and if Australia doesn't know about simit,
394 00:20:15,799 00:20:17,920 I'm sure they will know about simit tonight. I'm sure they will know about simit tonight.
395 00:20:18,119 00:20:22,160 So, Taylor, are you proud of what you've done with yourself tonight? So, Taylor, are you proud of what you've done with yourself tonight?
396 00:20:22,359 00:20:24,680 I had big room for improvement with my simit. I had big room for improvement with my simit.
397 00:20:24,880 00:20:27,680 It didn't turn out the way that I expected It didn't turn out the way that I expected
398 00:20:27,880 00:20:29,839 or that I'd normally make it. or that I'd normally make it.
399 00:20:30,039 00:20:32,920 So, Station Chef Inal, how do you think you went? So, Station Chef Inal, how do you think you went?
400 00:20:33,119 00:20:37,440 The point was doing simit. I did simit. The point was doing simit. I did simit.
401 00:20:37,640 00:20:38,920 That's it. That's it.
402 00:20:39,119 00:20:42,039 Executive Chef Somer, are you proud of Inal tonight? Executive Chef Somer, are you proud of Inal tonight?
403 00:20:42,240 00:20:44,480 It is a very tricky bakery to make It is a very tricky bakery to make
404 00:20:44,680 00:20:47,440 so I'm gonna congratulate everyone, giving a great go at it, so I'm gonna congratulate everyone, giving a great go at it,
405 00:20:47,640 00:20:51,039 because if you are a simit baker in Turkey, you are a simit baker. because if you are a simit baker in Turkey, you are a simit baker.
406 00:20:51,240 00:20:52,480 You don't do anything else. You don't do anything else.
407 00:20:52,680 00:20:56,880 Melissa, what plate on the pass was your favourite? Melissa, what plate on the pass was your favourite?
408 00:20:57,079 00:21:00,559 That plate had textbook simit. That plate had textbook simit.
409 00:21:00,759 00:21:04,279 And so tonight the best plate on the pass for me... And so tonight the best plate on the pass for me...
410 00:21:07,160 00:21:10,880 ..it was the simit with pastirma and goat's feta. ..it was the simit with pastirma and goat's feta.
411 00:21:13,720 00:21:17,119 (OTHERS CLAP) (OTHERS CLAP)
412 00:21:21,599 00:21:25,359 Station Chef Inal, congratulations. That was really wonderful. Station Chef Inal, congratulations. That was really wonderful.
413 00:21:25,559 00:21:26,799 How are you feeling? How are you feeling?
414 00:21:27,000 00:21:30,480 I feel really happy right now. I proud of myself. I feel really happy right now. I proud of myself.
415 00:21:30,680 00:21:36,079 This is very traditional Turkish bakery. Yeah, I feel happy. This is very traditional Turkish bakery. Yeah, I feel happy.
416 00:21:36,279 00:21:37,559 So, my second favourite So, my second favourite
417 00:21:37,759 00:21:40,319 and therefore my favourite home-cooked plate and therefore my favourite home-cooked plate
418 00:21:40,519 00:21:41,680 on the pass tonight on the pass tonight
419 00:21:41,880 00:21:43,519 was a textural delight. was a textural delight.
420 00:21:43,720 00:21:45,039 It was... It was...
421 00:21:49,680 00:21:53,119 ..simit with whipped goat's feta and muhammara. ..simit with whipped goat's feta and muhammara.
422 00:21:54,200 00:21:55,559 Whose is this? Whose is this?
423 00:22:03,039 00:22:06,559 The classic flavour combinations worked so well. Well done. The classic flavour combinations worked so well. Well done.
424 00:22:06,759 00:22:08,680 Thank you very much. Thank you very much.
425 00:22:08,880 00:22:11,200 The plate that didn't stack up for me this evening The plate that didn't stack up for me this evening
426 00:22:11,400 00:22:14,039 had a beautiful set of accompaniments had a beautiful set of accompaniments
427 00:22:14,240 00:22:18,319 that almost outshone the simit, that almost outshone the simit,
428 00:22:18,519 00:22:21,759 which was what this battle was all about. which was what this battle was all about.
429 00:22:21,960 00:22:26,079 So, for me, the plate that did not live up to my expectation was... So, for me, the plate that did not live up to my expectation was...
430 00:22:27,799 00:22:31,880 ..spelt simit with date and walnut cashew cream cheese. ..spelt simit with date and walnut cashew cream cheese.
431 00:22:32,079 00:22:33,599 Whose was that? Whose was that?
432 00:22:34,799 00:22:35,960 Elianor, I'm so sorry. Elianor, I'm so sorry.
433 00:22:36,160 00:22:37,519 That's alright. That's alright.
434 00:22:37,720 00:22:39,799 I loved that you took a risk I loved that you took a risk
435 00:22:40,000 00:22:43,279 and chose a flour that is not synonymous with simit. and chose a flour that is not synonymous with simit.
436 00:22:43,480 00:22:46,119 It's technically a very hard thing to achieve. It's technically a very hard thing to achieve.
437 00:22:46,319 00:22:49,559 I'm so sorry, Elianor. That does mean you are going home tonight. I'm so sorry, Elianor. That does mean you are going home tonight.
438 00:22:49,759 00:22:54,279 But congratulations, Clinton - you are the best home cook. But congratulations, Clinton - you are the best home cook.
439 00:22:54,480 00:22:57,440 And congratulations, Station Chef Inal - And congratulations, Station Chef Inal -
440 00:22:57,640 00:23:00,200 you had the best plate on the pass. you had the best plate on the pass.
441 00:23:00,400 00:23:03,200 Congratulations. (ALL CLAP) Congratulations. (ALL CLAP)
442 00:23:03,400 00:23:05,319 Yay! Well done! Yay! Well done!
443 00:23:05,519 00:23:07,720 Thank you very much. Thank you very much.
444 00:23:07,920 00:23:09,599 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
445 00:23:09,799 00:23:11,839 I'm a big sweater. Hard work. I'm a big sweater. Hard work.
446 00:23:12,039 00:23:13,599 (GASPS) (GASPS)
447 00:23:13,799 00:23:16,200 I think I went out on a little bit of a limb. I think I went out on a little bit of a limb.
448 00:23:16,400 00:23:18,000 That's it! That's it!
449 00:23:18,200 00:23:20,880 And it smells delicious too, alright? And it smells delicious too, alright?
450 00:23:21,079 00:23:22,799 Oh, OK. Brain freeze! Oh, OK. Brain freeze!
451 00:23:23,880 00:23:26,640 I don't know if that's a confused face or a happy face. I don't know if that's a confused face or a happy face.
452 00:23:27,799 00:23:31,599 And later in the week, I'll visit the chefs' line at Anason... And later in the week, I'll visit the chefs' line at Anason...
453 00:23:31,799 00:23:34,599 Somer! Good to see you, Maeve. Somer! Good to see you, Maeve.
454 00:23:34,799 00:23:37,640 ..to taste some real Turkish delights. ..to taste some real Turkish delights.
455 00:23:37,839 00:23:42,519 Oh, it's a celebration of Turkish cuisine, really, isn't it? Oh, it's a celebration of Turkish cuisine, really, isn't it?