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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? |