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1 00:00:01,040 00:00:04,120 MAEVE O'MEARA: Professional kitchens are run with military precision MAEVE O'MEARA: Professional kitchens are run with military precision
2 00:00:04,320 00:00:06,160 and a clear hierarchy. and a clear hierarchy.
3 00:00:06,360 00:00:07,800 WOMAN: Yes, chef! WOMAN: Yes, chef!
4 00:00:08,000 00:00:11,360 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 00:00:13,600 00:00:16,000 Now in the ultimate food fight, Now in the ultimate food fight,
7 00:00:16,200 00:00:19,160 we're pitting the home cooks against professional chefs we're pitting the home cooks against professional chefs
8 00:00:19,360 00:00:21,360 to see if passion can beat expertise. to see if passion can beat expertise.
9 00:00:21,560 00:00:23,720 Us home cooks are gonna bring it home. Us home cooks are gonna bring it home.
10 00:00:23,920 00:00:25,640 Yes! (APPLAUSE) Yes! (APPLAUSE)
11 00:00:25,840 00:00:29,120 Each week will feature a different cuisine, Each week will feature a different cuisine,
12 00:00:29,320 00:00:32,120 and this week it's Turkish. and this week it's Turkish.
13 00:00:32,320 00:00:34,800 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 00:00:37,800 against the chefs' line from Sydney restaurant Anason. against the chefs' line from Sydney restaurant Anason.
15 00:00:38,840 00:00:43,120 The aim - to cook their way up the ranks, starting with the apprentice, The aim - to cook their way up the ranks, starting with the apprentice,
16 00:00:43,320 00:00:45,280 right up to the head chef. right up to the head chef.
17 00:00:45,480 00:00:49,280 So far, the home cooks have been put through their paces, So far, the home cooks have been put through their paces,
18 00:00:49,480 00:00:51,600 first beaten by the apprentice... first beaten by the apprentice...
19 00:00:51,800 00:00:54,360 Congratulations. You have the best plate on the pass! Congratulations. You have the best plate on the pass!
20 00:00:54,560 00:00:56,160 (APPLAUSE) (APPLAUSE)
21 00:00:56,360 00:00:58,120 ..then defeated by the station chef. ..then defeated by the station chef.
22 00:00:58,320 00:01:01,480 Congratulations, station chef Inal. Congratulations, station chef Inal.
23 00:01:01,680 00:01:03,640 You had the best plate on the pass! You had the best plate on the pass!
24 00:01:03,840 00:01:05,320 (APPLAUSE) (APPLAUSE)
25 00:01:05,520 00:01:08,400 Tonight there's only two remaining home cooks Tonight there's only two remaining home cooks
26 00:01:08,600 00:01:12,200 and they're taking another step up the ranks of the chefs' line and they're taking another step up the ranks of the chefs' line
27 00:01:12,400 00:01:14,480 to take on the sous-chef. to take on the sous-chef.
28 00:01:14,680 00:01:16,680 I'm definitely gonna put my best foot forward. I'm definitely gonna put my best foot forward.
29 00:01:16,880 00:01:18,680 I'm really pushing the boundaries tonight. I'm really pushing the boundaries tonight.
30 00:01:18,880 00:01:20,600 The cook with the best plate on the pass The cook with the best plate on the pass
31 00:01:20,800 00:01:25,040 will go through to the final showdown against executive chef Somer. will go through to the final showdown against executive chef Somer.
32 00:01:25,240 00:01:29,480 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.
33 00:01:30,600 00:01:33,920 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
34 00:01:34,120 00:01:36,880 renowned chef Mark Olive renowned chef Mark Olive
35 00:01:37,080 00:01:40,080 and food writer Melissa Leong. and food writer Melissa Leong.
36 00:01:40,280 00:01:41,960 Let's cook! Let's cook!
37 00:01:42,160 00:01:44,200 Who will be the last home cook standing Who will be the last home cook standing
38 00:01:44,400 00:01:47,280 and make it to the end of the chefs' line? and make it to the end of the chefs' line?
39 00:01:59,240 00:02:01,800 Turkish week is down to two home cooks. Turkish week is down to two home cooks.
40 00:02:02,000 00:02:04,800 I definitely feel more Turkish than I look. I definitely feel more Turkish than I look.
41 00:02:05,000 00:02:08,280 Interior design student Taylor, who has Turkish heritage. Interior design student Taylor, who has Turkish heritage.
42 00:02:08,480 00:02:09,640 My gosh! Yum! My gosh! Yum!
43 00:02:09,840 00:02:11,880 I'd say Turkish food is so special for me I'd say Turkish food is so special for me
44 00:02:12,080 00:02:15,880 because it really connects me to my mother's culture. because it really connects me to my mother's culture.
45 00:02:16,080 00:02:19,040 She's competing against new dad Clinton. She's competing against new dad Clinton.
46 00:02:19,240 00:02:21,360 We've been very blessed to have a cute little girl at home We've been very blessed to have a cute little girl at home
47 00:02:21,560 00:02:22,880 and she's been cooking with me. and she's been cooking with me.
48 00:02:23,080 00:02:26,360 Yeah I'm gonna take the phone to film my wife. Yeah I'm gonna take the phone to film my wife.
49 00:02:26,560 00:02:28,160 And despite both their efforts, And despite both their efforts,
50 00:02:28,360 00:02:32,000 they've been beaten by the professionals from restaurant Anason, they've been beaten by the professionals from restaurant Anason,
51 00:02:32,200 00:02:36,120 first by the apprentice in a Turkish prawn battle... first by the apprentice in a Turkish prawn battle...
52 00:02:36,320 00:02:39,520 Congratulations, apprentice chef Cagin. Congratulations, apprentice chef Cagin.
53 00:02:39,720 00:02:43,760 ..then by the station chef with the classic Turkish bread, simit. ..then by the station chef with the classic Turkish bread, simit.
54 00:02:43,960 00:02:46,440 This is what makes simple food great. This is what makes simple food great.
55 00:02:46,640 00:02:49,880 Congratulations. That was really wonderful. Congratulations. That was really wonderful.
56 00:02:50,080 00:02:53,800 Our home cooks will need to pull out all the stops to survive tonight Our home cooks will need to pull out all the stops to survive tonight
57 00:02:54,000 00:02:55,840 because only one of them will end up because only one of them will end up
58 00:02:56,040 00:03:00,280 cooking against executive chef Somer from Sydney restaurant Anason. cooking against executive chef Somer from Sydney restaurant Anason.
59 00:03:00,480 00:03:03,520 SOMER: Turkish food for me is about variety, SOMER: Turkish food for me is about variety,
60 00:03:03,720 00:03:06,160 about regionality and seasonality. about regionality and seasonality.
61 00:03:06,360 00:03:08,200 Inject as much flavour as we can. Inject as much flavour as we can.
62 00:03:08,400 00:03:10,040 Yeah. So delicious. Yeah. So delicious.
63 00:03:10,240 00:03:11,560 I better serve you some. Yes. I better serve you some. Yes.
64 00:03:11,760 00:03:15,280 Somer's team have all sorts of techniques up their sleeves... Somer's team have all sorts of techniques up their sleeves...
65 00:03:15,480 00:03:17,080 Great knife skills at work. Yeah. Great knife skills at work. Yeah.
66 00:03:17,280 00:03:20,200 ..so it's up to Taylor and Clinton to dig deep... ..so it's up to Taylor and Clinton to dig deep...
67 00:03:20,400 00:03:21,320 Look at this! Look at this!
68 00:03:21,520 00:03:22,800 ..and bring their A game tonight. ..and bring their A game tonight.
69 00:03:23,000 00:03:25,160 I'm looking forward to what the next challenge brings. I'm looking forward to what the next challenge brings.
70 00:03:26,880 00:03:29,040 Welcome back to the chefs' line. Welcome back to the chefs' line.
71 00:03:29,240 00:03:31,880 Home cooks and chefs from Anason, Home cooks and chefs from Anason,
72 00:03:32,080 00:03:36,040 it's your love for Turkish cuisine that has brought you all here. it's your love for Turkish cuisine that has brought you all here.
73 00:03:37,560 00:03:39,920 So, home cooks, you ready for the challenge? So, home cooks, you ready for the challenge?
74 00:03:40,120 00:03:40,920 Yeah! Yeah!
75 00:03:41,120 00:03:43,080 Clinton, you were shimmying and boogying yesterday. Clinton, you were shimmying and boogying yesterday.
76 00:03:43,280 00:03:44,560 What's gonna go down today? What's gonna go down today?
77 00:03:44,760 00:03:46,760 Bit more grooving, hopefully. (LAUGHS) Bit more grooving, hopefully. (LAUGHS)
78 00:03:49,160 00:03:51,880 Taylor! How's your nerves tonight? Taylor! How's your nerves tonight?
79 00:03:52,080 00:03:54,880 Feeling more comfortable. A bit more relaxed in my surroundings. Feeling more comfortable. A bit more relaxed in my surroundings.
80 00:03:55,080 00:03:56,360 Fantastic. Great. Yeah. Fantastic. Great. Yeah.
81 00:03:56,560 00:04:01,680 Executive chef Somer, who is next in the chefs' line to cook tonight? Executive chef Somer, who is next in the chefs' line to cook tonight?
82 00:04:01,880 00:04:04,800 Next in line is Ozge, our sous-chef. Next in line is Ozge, our sous-chef.
83 00:04:05,000 00:04:06,680 She's a sous-chef for a reason She's a sous-chef for a reason
84 00:04:06,880 00:04:08,440 so I would definitely expect her to perform so I would definitely expect her to perform
85 00:04:08,640 00:04:12,360 as well as our apprentice chef and our station chef, Inal. as well as our apprentice chef and our station chef, Inal.
86 00:04:12,560 00:04:15,320 Show us what you can do. Please step up! Show us what you can do. Please step up!
87 00:04:16,720 00:04:19,160 And how long have you been cooking Turkish food? And how long have you been cooking Turkish food?
88 00:04:19,360 00:04:21,560 Seven years now. Seven years now.
89 00:04:21,760 00:04:25,400 What's so amazing about Turkish cuisine to you? What's so amazing about Turkish cuisine to you?
90 00:04:25,600 00:04:28,640 We have lots of cultures in Turkish cuisine. We have lots of cultures in Turkish cuisine.
91 00:04:28,840 00:04:31,040 It really is where East meets West. It really is where East meets West.
92 00:04:31,240 00:04:32,520 Such a melting pot. Yeah. Such a melting pot. Yeah.
93 00:04:32,720 00:04:36,880 OK, now it's time to announce what we're going to cook tonight. OK, now it's time to announce what we're going to cook tonight.
94 00:04:37,080 00:04:41,800 We want your version of imam bayildi. We want your version of imam bayildi.
95 00:04:43,560 00:04:46,880 MAEVE O'MEARA: Imam bayildi is a classic Turkish recipe MAEVE O'MEARA: Imam bayildi is a classic Turkish recipe
96 00:04:47,080 00:04:51,480 of whole eggplant stuffed with onion, garlic and peeled tomatoes. of whole eggplant stuffed with onion, garlic and peeled tomatoes.
97 00:04:51,680 00:04:55,520 It's usually simmered in olive oil with salt, pepper and sugar, It's usually simmered in olive oil with salt, pepper and sugar,
98 00:04:55,720 00:04:58,120 then served at room temperature. then served at room temperature.
99 00:04:59,360 00:05:05,800 So this dish translates - imam, an Islamic holy man, bayildi, sainted. So this dish translates - imam, an Islamic holy man, bayildi, sainted.
100 00:05:06,000 00:05:10,120 Because he ate, apparently, the most delicious stuffed eggplant dish Because he ate, apparently, the most delicious stuffed eggplant dish
101 00:05:10,320 00:05:12,080 and fainted from happiness. and fainted from happiness.
102 00:05:13,720 00:05:16,520 Only one of us will be judging the best plate on the pass Only one of us will be judging the best plate on the pass
103 00:05:16,720 00:05:19,200 and they will be blind tasting to keep it fair, and they will be blind tasting to keep it fair,
104 00:05:19,400 00:05:22,200 and tonight, that's you, Dan. and tonight, that's you, Dan.
105 00:05:22,400 00:05:26,320 Well, if you manage to make me faint, you're gonna win. Well, if you manage to make me faint, you're gonna win.
106 00:05:28,080 00:05:31,000 Dan won't know who cooked which dish. Dan won't know who cooked which dish.
107 00:05:32,600 00:05:36,160 You have one hour to cook. Let's cook! You have one hour to cook. Let's cook!
108 00:05:45,120 00:05:48,280 Tonight I am cooking classic-style imam bayildi. Tonight I am cooking classic-style imam bayildi.
109 00:05:48,480 00:05:54,160 The first thing I do for this recipe is cutting the onions, then garlic. The first thing I do for this recipe is cutting the onions, then garlic.
110 00:05:54,360 00:05:57,000 Peeling and cutting tomatoes. Peeling and cutting tomatoes.
111 00:05:58,720 00:06:01,120 The oil is a very important part of this dish The oil is a very important part of this dish
112 00:06:01,320 00:06:05,880 and all the olive oil flavours are sucked into the vegetables. and all the olive oil flavours are sucked into the vegetables.
113 00:06:07,800 00:06:09,800 What is Anason's dish? What is Anason's dish?
114 00:06:10,000 00:06:15,200 This dish is going to be served cold and it's braising in the olive oil. This dish is going to be served cold and it's braising in the olive oil.
115 00:06:15,400 00:06:17,920 So this is the classical version of Istanbul. So this is the classical version of Istanbul.
116 00:06:18,120 00:06:21,080 So you have someone standing right behind you. So you have someone standing right behind you.
117 00:06:21,280 00:06:23,320 How is that making you feel right now? How is that making you feel right now?
118 00:06:23,520 00:06:25,720 He's just watching his eggplants. He's just watching his eggplants.
119 00:06:25,920 00:06:28,480 Well, he did say you are a sous-chef for a reason Well, he did say you are a sous-chef for a reason
120 00:06:28,680 00:06:31,600 so we're looking forward to seeing how you fare. so we're looking forward to seeing how you fare.
121 00:06:31,800 00:06:33,640 Thank you. Good luck. Thank you. Good luck.
122 00:06:39,040 00:06:41,160 Dan! Dan!
123 00:06:41,360 00:06:43,920 Imam bayildi - what are you looking for tonight? Imam bayildi - what are you looking for tonight?
124 00:06:44,120 00:06:48,520 Well, it's such a simple dish. There's very little room for error. Well, it's such a simple dish. There's very little room for error.
125 00:06:48,720 00:06:51,160 And I want the eggplant to be the star of the show. And I want the eggplant to be the star of the show.
126 00:06:52,600 00:06:54,080 It's got to be super tender It's got to be super tender
127 00:06:54,280 00:06:57,840 and it's got to really absorb that tomato and onion and garlic sauce. and it's got to really absorb that tomato and onion and garlic sauce.
128 00:06:58,040 00:07:03,000 If they add a few spices in there, fresh herbs, won't harm it as well. If they add a few spices in there, fresh herbs, won't harm it as well.
129 00:07:03,200 00:07:05,640 I think it would almost give it a little zing. It would be great. I think it would almost give it a little zing. It would be great.
130 00:07:05,840 00:07:07,840 That's it. See you in a bit. That's it. See you in a bit.
131 00:07:12,200 00:07:14,440 Tonight I'm gonna be cooking an imam bayildi Tonight I'm gonna be cooking an imam bayildi
132 00:07:14,640 00:07:17,760 with a baba ganoush and a tomato sorbet. with a baba ganoush and a tomato sorbet.
133 00:07:17,960 00:07:21,600 This is traditional dish with a Clint twist on top of it. This is traditional dish with a Clint twist on top of it.
134 00:07:21,800 00:07:24,000 The first thing I did was I made the tomato sorbet The first thing I did was I made the tomato sorbet
135 00:07:24,200 00:07:26,120 that needed the time to set. that needed the time to set.
136 00:07:26,320 00:07:28,400 I got the tomatoes into the oven straightaway I got the tomatoes into the oven straightaway
137 00:07:28,600 00:07:30,520 with a little bit of harissa paste. with a little bit of harissa paste.
138 00:07:30,720 00:07:32,840 Got a little bit of colour and char on them. Got a little bit of colour and char on them.
139 00:07:37,400 00:07:42,120 Clint. So what are you making? Tomato sorbet? I'm in shock. Clint. So what are you making? Tomato sorbet? I'm in shock.
140 00:07:42,320 00:07:43,800 Is sorbet traditional? Is sorbet traditional?
141 00:07:44,000 00:07:47,840 Ah, is it... Sorbet's not traditional with the dish at all. Ah, is it... Sorbet's not traditional with the dish at all.
142 00:07:48,040 00:07:51,640 So is this a Clinton thing? Yeah, completely left of field. So is this a Clinton thing? Yeah, completely left of field.
143 00:07:51,840 00:07:53,200 Hopefully an enhancer. Hopefully an enhancer.
144 00:07:53,400 00:07:57,040 (LAUGHS) In an hour? OK. That's really good. (LAUGHS) In an hour? OK. That's really good.
145 00:07:57,240 00:07:59,000 So why did you decide to do that? So why did you decide to do that?
146 00:07:59,200 00:08:01,320 Ah, it adds an element of cold to the dish. Ah, it adds an element of cold to the dish.
147 00:08:01,520 00:08:03,600 So, I want to serve it warm with the eggplant So, I want to serve it warm with the eggplant
148 00:08:03,800 00:08:06,280 but with a sort of cold bayildi but with a sort of cold bayildi
149 00:08:06,480 00:08:08,880 and it's a nice way of incorporating the tomatoes into the dish. and it's a nice way of incorporating the tomatoes into the dish.
150 00:08:09,080 00:08:10,600 That's really good. That's really good.
151 00:08:13,000 00:08:17,800 My version of imam bayildi is a dukkah encrusted eggplant stack My version of imam bayildi is a dukkah encrusted eggplant stack
152 00:08:18,000 00:08:21,960 on a bed of Turkish tomato sauce with fetta and basil. on a bed of Turkish tomato sauce with fetta and basil.
153 00:08:22,160 00:08:24,080 It's quite a traditional dish It's quite a traditional dish
154 00:08:24,280 00:08:26,440 and I'm just putting a little modern spin on it. and I'm just putting a little modern spin on it.
155 00:08:28,160 00:08:30,480 So I think I went out on a little bit of a limb. So I think I went out on a little bit of a limb.
156 00:08:30,680 00:08:35,400 Pretty much every Turkish dish there is this classic tomato sauce. Pretty much every Turkish dish there is this classic tomato sauce.
157 00:08:35,600 00:08:40,840 Lots of onion and garlic and tomatoes. I put mushrooms in it. Lots of onion and garlic and tomatoes. I put mushrooms in it.
158 00:08:41,040 00:08:43,040 With the Turkish tomato paste... With the Turkish tomato paste...
159 00:08:43,240 00:08:46,680 My anne and dada always bring it whenever they come to Perth. My anne and dada always bring it whenever they come to Perth.
160 00:08:46,880 00:08:50,360 The quality of tomatoes and the process that they do it in The quality of tomatoes and the process that they do it in
161 00:08:50,560 00:08:52,640 is just something you can't get here. is just something you can't get here.
162 00:08:55,400 00:08:58,520 I'm making my classic tomato sauce! (LAUGHS) I'm making my classic tomato sauce! (LAUGHS)
163 00:08:58,720 00:09:00,240 Have you made a lot at home? Have you made a lot at home?
164 00:09:00,440 00:09:02,960 It's actually a really nice vegetarian option. It's actually a really nice vegetarian option.
165 00:09:03,160 00:09:04,840 What spices are you putting through there? What spices are you putting through there?
166 00:09:05,040 00:09:07,280 A little bit of cumin and a little bit of paprika. A little bit of cumin and a little bit of paprika.
167 00:09:07,480 00:09:09,360 But anything really worrying you? But anything really worrying you?
168 00:09:09,560 00:09:12,560 I really want to perfect my dukkah encrusted eggplant I really want to perfect my dukkah encrusted eggplant
169 00:09:12,760 00:09:14,880 'cause that's definitely the hero of the dish. 'cause that's definitely the hero of the dish.
170 00:09:15,080 00:09:18,280 I'm chopping my eggplant in thin slices I'm chopping my eggplant in thin slices
171 00:09:18,480 00:09:20,800 and then I encrust them with the dukkah. and then I encrust them with the dukkah.
172 00:09:21,000 00:09:22,280 What do you want it to be like? What do you want it to be like?
173 00:09:22,480 00:09:24,320 So I want it to be nice and crispy on the outside So I want it to be nice and crispy on the outside
174 00:09:24,520 00:09:26,200 and nice and gooey on the inside. and nice and gooey on the inside.
175 00:09:26,400 00:09:27,680 Oh, right. Oh, right.
176 00:09:27,880 00:09:30,960 Eggplant's tricky sometimes to cook with. Eggplant's tricky sometimes to cook with.
177 00:09:31,160 00:09:32,760 Get your skates on. Yep, yep, yep. Get your skates on. Yep, yep, yep.
178 00:09:36,000 00:09:39,320 The biggest risk with sorbet is getting it to set in time, The biggest risk with sorbet is getting it to set in time,
179 00:09:39,520 00:09:41,920 and when it does set, getting it to not be too icy. and when it does set, getting it to not be too icy.
180 00:09:42,120 00:09:43,280 Hard work. Hard work.
181 00:09:43,480 00:09:45,880 Usually we don't put this dish in the fridge, Usually we don't put this dish in the fridge,
182 00:09:46,080 00:09:49,280 I was still worried about the temperature. I was still worried about the temperature.
183 00:09:49,480 00:09:52,960 I really wanted my eggplants to be nice and crispy on the outside. I really wanted my eggplants to be nice and crispy on the outside.
184 00:09:53,160 00:09:55,160 (BREATHES DEEPLY) (BREATHES DEEPLY)
185 00:10:00,960 00:10:02,480 MELISSA LEONG: You have 30 minutes to go. MELISSA LEONG: You have 30 minutes to go.
186 00:10:02,680 00:10:05,480 30 minutes for your plates to be on the pass. 30 minutes for your plates to be on the pass.
187 00:10:05,680 00:10:09,120 MAEVE O'MEARA: It's Turkish week and our home cooks Clinton and Taylor MAEVE O'MEARA: It's Turkish week and our home cooks Clinton and Taylor
188 00:10:09,320 00:10:11,640 are competing against sous-chef Ozge are competing against sous-chef Ozge
189 00:10:11,840 00:10:14,440 to create their most impressive versions to create their most impressive versions
190 00:10:14,640 00:10:17,640 of the Turkish eggplant dish imam bayildi. of the Turkish eggplant dish imam bayildi.
191 00:10:17,840 00:10:20,120 CLINTON: Hard work. You can't conceal it. CLINTON: Hard work. You can't conceal it.
192 00:10:20,320 00:10:23,320 And the stakes are higher than ever for our home cooks And the stakes are higher than ever for our home cooks
193 00:10:23,520 00:10:26,760 because whoever survives tonight's battle will go head to head because whoever survives tonight's battle will go head to head
194 00:10:26,960 00:10:29,040 with executive chef Somer. with executive chef Somer.
195 00:10:29,240 00:10:31,040 I would definitely love to cook against Somer. I would definitely love to cook against Somer.
196 00:10:31,240 00:10:33,080 I think it would be such an incredible experience. I think it would be such an incredible experience.
197 00:10:33,280 00:10:34,920 It would be quite intimidating, though. It would be quite intimidating, though.
198 00:10:37,200 00:10:39,200 SOMER: Now we are doing origami. SOMER: Now we are doing origami.
199 00:10:39,400 00:10:42,040 (BOTH LAUGH) (BOTH LAUGH)
200 00:10:43,520 00:10:46,000 So Somer, you're looking focused on Ozge. So Somer, you're looking focused on Ozge.
201 00:10:46,200 00:10:48,200 How is she going? She is doing really well. How is she going? She is doing really well.
202 00:10:48,400 00:10:51,600 Ozge put a cartouche or a paper over the top. Ozge put a cartouche or a paper over the top.
203 00:10:51,800 00:10:53,120 That's right. Why do we do this? That's right. Why do we do this?
204 00:10:53,320 00:10:54,920 You don't want to really boil the eggplant You don't want to really boil the eggplant
205 00:10:55,120 00:10:56,720 because eggplant goes on top of the dish because eggplant goes on top of the dish
206 00:10:56,920 00:10:59,680 and so if you don't put that, it might boil. and so if you don't put that, it might boil.
207 00:10:59,880 00:11:01,960 MAEVE O'MEARA: The home cooks are taking a different approach MAEVE O'MEARA: The home cooks are taking a different approach
208 00:11:02,160 00:11:03,920 to cooking their eggplant. to cooking their eggplant.
209 00:11:04,120 00:11:05,920 Clinton is baking his... Clinton is baking his...
210 00:11:06,120 00:11:09,800 Just season it up very simply and get it to sort of caramelise nicely. Just season it up very simply and get it to sort of caramelise nicely.
211 00:11:11,680 00:11:14,520 ..while Taylor is coating her eggplant in dukkah ..while Taylor is coating her eggplant in dukkah
212 00:11:14,720 00:11:16,280 and then frying it. and then frying it.
213 00:11:16,480 00:11:20,000 TAYLOR: I really wanted my eggplants to be nice and crispy on the outside TAYLOR: I really wanted my eggplants to be nice and crispy on the outside
214 00:11:20,200 00:11:24,080 and still have the soft eggplant texture in the middle. and still have the soft eggplant texture in the middle.
215 00:11:24,280 00:11:28,360 And this technique isn't going unnoticed by her competition, And this technique isn't going unnoticed by her competition,
216 00:11:28,560 00:11:30,680 sous-chef Ozge. sous-chef Ozge.
217 00:11:30,880 00:11:36,240 Taylor is frying the eggplant, so it can be more delicious, Taylor is frying the eggplant, so it can be more delicious,
218 00:11:36,440 00:11:39,000 so I was really worried about that one. so I was really worried about that one.
219 00:11:39,200 00:11:43,560 (SIGHS) That's... that's... I don't know yet. We will see. (SIGHS) That's... that's... I don't know yet. We will see.
220 00:11:43,760 00:11:47,800 The risk that's involved is, I can't cut it too thin The risk that's involved is, I can't cut it too thin
221 00:11:48,000 00:11:50,920 because otherwise you won't be able to taste the eggplant. because otherwise you won't be able to taste the eggplant.
222 00:11:51,120 00:11:55,120 I want it to be cooked evenly throughout as well. I want it to be cooked evenly throughout as well.
223 00:11:55,320 00:11:57,240 They're almost done. They're almost done.
224 00:11:57,440 00:12:02,040 And now I put mixture in it and cook for five or ten minutes more. And now I put mixture in it and cook for five or ten minutes more.
225 00:12:03,960 00:12:06,600 Right now I'm deep-frying some slivered almonds. Right now I'm deep-frying some slivered almonds.
226 00:12:06,800 00:12:09,400 They're almost done. I've charred my eggplants with the baba ganoush. They're almost done. I've charred my eggplants with the baba ganoush.
227 00:12:09,600 00:12:10,880 That's probably my next major task. That's probably my next major task.
228 00:12:11,080 00:12:12,360 Clinton, you're busy. Clinton, you're busy.
229 00:12:12,560 00:12:16,600 Yeah, we are... finishing off our baba ganoush here. Yeah, we are... finishing off our baba ganoush here.
230 00:12:16,800 00:12:19,120 This is the charred eggplant that I've mixed in This is the charred eggplant that I've mixed in
231 00:12:19,320 00:12:22,800 with a bit of the tahini, yoghurt, pomegranate molasses, lemon juice. with a bit of the tahini, yoghurt, pomegranate molasses, lemon juice.
232 00:12:23,000 00:12:23,800 Yeah. Yeah.
233 00:12:24,000 00:12:25,840 That's gonna go into the base of the cooked eggplant That's gonna go into the base of the cooked eggplant
234 00:12:26,040 00:12:27,720 which is just draining over there. which is just draining over there.
235 00:12:27,920 00:12:29,480 OK. Do you think you can do it? I hope so. OK. Do you think you can do it? I hope so.
236 00:12:36,560 00:12:39,520 I was quite worried that my eggplant wasn't thick enough. I was quite worried that my eggplant wasn't thick enough.
237 00:12:39,720 00:12:42,080 I didn't think I had time to do more thicker ones. I didn't think I had time to do more thicker ones.
238 00:12:42,280 00:12:43,640 (GASPS) (GASPS)
239 00:12:43,840 00:12:45,920 That way the dukkah wouldn't seem heavy That way the dukkah wouldn't seem heavy
240 00:12:46,120 00:12:49,080 and we just had more taste of the eggplant going on. and we just had more taste of the eggplant going on.
241 00:12:49,280 00:12:50,720 (BREATHES IN SHARPLY) (BREATHES IN SHARPLY)
242 00:12:53,560 00:12:55,640 How are you going? Are you good? Yeah, good. How are you going? Are you good? Yeah, good.
243 00:12:55,840 00:12:57,800 You're doing a great job. Seriously. Yeah. Thank you. You're doing a great job. Seriously. Yeah. Thank you.
244 00:12:58,000 00:13:02,040 Somer came over. He is so fantastic. He's just so humble. Somer came over. He is so fantastic. He's just so humble.
245 00:13:02,240 00:13:04,240 Yeah? You OK? Yeah, yeah. All good. Thank you. Yeah? You OK? Yeah, yeah. All good. Thank you.
246 00:13:04,440 00:13:08,240 I couldn't have asked for a better set of cooks to work with. I couldn't have asked for a better set of cooks to work with.
247 00:13:08,440 00:13:11,360 MAEVE O'MEARA: With her spirits boosted, Taylor soldiers on MAEVE O'MEARA: With her spirits boosted, Taylor soldiers on
248 00:13:11,560 00:13:13,520 to try and complete her dish. to try and complete her dish.
249 00:13:13,720 00:13:15,000 But for Clinton... But for Clinton...
250 00:13:15,200 00:13:17,600 MELISSA LEONG: Ten minutes! Ten minutes! MELISSA LEONG: Ten minutes! Ten minutes!
251 00:13:17,800 00:13:21,800 ..he's up against it trying to pull off his sorbet experiment. ..he's up against it trying to pull off his sorbet experiment.
252 00:13:22,000 00:13:25,080 CLINTON: The biggest risk with sorbet is getting it to set in time CLINTON: The biggest risk with sorbet is getting it to set in time
253 00:13:25,280 00:13:27,480 and when it does set, getting it to not be too icy. and when it does set, getting it to not be too icy.
254 00:13:27,680 00:13:29,040 Hard work. Hard work.
255 00:13:37,200 00:13:41,240 Usually we don't put this dish, this olive oil dishes in the fridge. Usually we don't put this dish, this olive oil dishes in the fridge.
256 00:13:41,440 00:13:44,520 It needs to cool down in room temperature but I didn't have time. It needs to cool down in room temperature but I didn't have time.
257 00:13:44,720 00:13:47,040 So I put in the fridge. So I put in the fridge.
258 00:13:48,560 00:13:50,440 Two minutes to go! Two minutes to go!
259 00:13:53,240 00:13:55,640 So, traditionally I was going to serve my eggplant So, traditionally I was going to serve my eggplant
260 00:13:55,840 00:13:57,640 on my tomato-based sauce on my tomato-based sauce
261 00:13:57,840 00:14:01,120 but then I thought maybe I should flip it around, stack it up. but then I thought maybe I should flip it around, stack it up.
262 00:14:01,320 00:14:04,440 Bit unconventional Turkish but a bit modern. Bit unconventional Turkish but a bit modern.
263 00:14:04,640 00:14:08,280 I can't believe that I got everything done on time. I can't believe that I got everything done on time.
264 00:14:08,480 00:14:10,160 The sorbet went together with the eggplant The sorbet went together with the eggplant
265 00:14:10,360 00:14:12,000 really from a temperature perspective. really from a temperature perspective.
266 00:14:12,200 00:14:15,400 It was a really, like, nice, cold, refreshing addition to the dish. It was a really, like, nice, cold, refreshing addition to the dish.
267 00:14:15,600 00:14:16,880 Slightly obscure approach. Slightly obscure approach.
268 00:14:17,080 00:14:19,680 I was hoping that it be used to my benefit and not to my detriment. I was hoping that it be used to my benefit and not to my detriment.
269 00:14:19,880 00:14:22,480 MARK OLIVE: Hustle hustle. MELISSA LEONG: Come on! Taylor, quickly! MARK OLIVE: Hustle hustle. MELISSA LEONG: Come on! Taylor, quickly!
270 00:14:22,680 00:14:24,120 TAYLOR: Oh. That's alright. TAYLOR: Oh. That's alright.
271 00:14:31,480 00:14:33,480 That's it! The job done. That's it! The job done.
272 00:14:36,480 00:14:39,040 Under 30 seconds. Under 30 seconds.
273 00:14:39,240 00:14:41,440 Pike it to the pass! Pike it to the pass!
274 00:14:41,640 00:14:44,880 Go Taylor! Good job. Seven, six, five... Go Taylor! Good job. Seven, six, five...
275 00:14:45,080 00:14:47,080 Well done. (ALL APPLAUD) Well done. (ALL APPLAUD)
276 00:14:47,280 00:14:50,400 Well done. It looks amazing. What an effort. Well done. It looks amazing. What an effort.
277 00:14:57,400 00:14:59,440 It sounds weird. It sounds weird.
278 00:14:59,640 00:15:02,680 This is a super legit imam bayildi. This is a super legit imam bayildi.
279 00:15:02,880 00:15:07,080 The best plate on the pass is... The best plate on the pass is...
280 00:15:14,640 00:15:18,560 MAEVE O'MEARA: The imam bayildi battle has now reached a climax. MAEVE O'MEARA: The imam bayildi battle has now reached a climax.
281 00:15:18,760 00:15:21,240 The final two home cooks, Taylor and Clinton, The final two home cooks, Taylor and Clinton,
282 00:15:21,440 00:15:25,480 have both plated their versions of the traditional eggplant dish. have both plated their versions of the traditional eggplant dish.
283 00:15:25,680 00:15:28,120 Sous-chef Ozge has served up the Anason take Sous-chef Ozge has served up the Anason take
284 00:15:28,320 00:15:30,800 of this classic Turkish meal. of this classic Turkish meal.
285 00:15:31,000 00:15:34,400 Dan, tonight's blind tasting judge, is back Dan, tonight's blind tasting judge, is back
286 00:15:34,600 00:15:36,880 and he can't wait to get stuck in. and he can't wait to get stuck in.
287 00:15:37,080 00:15:40,080 Well, it was a very varied cook this evening. Well, it was a very varied cook this evening.
288 00:15:40,280 00:15:41,960 Really? It was full-on. Really? It was full-on.
289 00:15:42,160 00:15:43,440 It looks awesome. I mean... It looks awesome. I mean...
290 00:15:43,640 00:15:47,280 These are, like, three very different plates of imam bayildi. These are, like, three very different plates of imam bayildi.
291 00:15:47,480 00:15:49,000 I can't wait to get stuck in. I can't wait to get stuck in.
292 00:15:49,200 00:15:53,760 This is a classic striped imam bayildi. This is a classic striped imam bayildi.
293 00:15:55,840 00:15:59,360 It looks beautiful. It really does. It looks simple. It looks beautiful. It really does. It looks simple.
294 00:15:59,560 00:16:00,880 It looks like It looks like
295 00:16:01,080 00:16:04,360 I'd go to a Turkish grandma's house and she'd cook this up. I'd go to a Turkish grandma's house and she'd cook this up.
296 00:16:07,120 00:16:10,400 Oh! So tender. So tender! Oh! So tender. So tender!
297 00:16:12,400 00:16:13,840 Beautiful. Beautiful.
298 00:16:14,040 00:16:16,280 Gosh, I love when you can just see flavour. Gosh, I love when you can just see flavour.
299 00:16:23,800 00:16:25,840 I love this dish so much. I love this dish so much.
300 00:16:26,040 00:16:28,800 This is a super legit imam bayildi. This is a super legit imam bayildi.
301 00:16:29,000 00:16:32,080 Almost cooked from the soul, like I can taste it. Almost cooked from the soul, like I can taste it.
302 00:16:32,280 00:16:35,720 They didn't play around. They decided to go real classic. They didn't play around. They decided to go real classic.
303 00:16:35,920 00:16:37,760 The sweetness of the onions is there. The sweetness of the onions is there.
304 00:16:37,960 00:16:40,360 That tenderness of that eggplant. That tenderness of that eggplant.
305 00:16:40,560 00:16:42,400 So good. It's delicious! So good. It's delicious!
306 00:16:42,600 00:16:44,280 Onto the next one. Onto the next one.
307 00:16:45,560 00:16:50,120 MARK OLIVE: Imam bayildi with baba ganoush and a tomato sorbet. MARK OLIVE: Imam bayildi with baba ganoush and a tomato sorbet.
308 00:16:51,840 00:16:53,120 Presentation is nice. I like... Presentation is nice. I like...
309 00:16:53,320 00:16:56,600 They hollowed out the eggplant. Made that dip. They hollowed out the eggplant. Made that dip.
310 00:16:56,800 00:17:00,120 Bit of texture from the almonds and the fried garlic. It's nice. Bit of texture from the almonds and the fried garlic. It's nice.
311 00:17:00,320 00:17:01,840 And then the sorbet on the side, I mean... And then the sorbet on the side, I mean...
312 00:17:02,040 00:17:08,480 It sounds weird but if it really has that essence of imam bayildi It sounds weird but if it really has that essence of imam bayildi
313 00:17:08,680 00:17:10,240 in there, you never know. in there, you never know.
314 00:17:10,440 00:17:12,280 You never know. Could be awesome! Could be amazing. You never know. Could be awesome! Could be amazing.
315 00:17:12,480 00:17:14,480 Just bung it on and tuck in, Dan. Just bung it on and tuck in, Dan.
316 00:17:16,800 00:17:18,280 Alright. Ooh, OK. Alright. Ooh, OK.
317 00:17:24,680 00:17:25,960 Ice-cream headache? Ice-cream headache?
318 00:17:26,160 00:17:28,160 (LAUGHS) Brain freeze! (LAUGHS) Brain freeze!
319 00:17:28,360 00:17:30,680 I will say one thing, it looks really textural. I will say one thing, it looks really textural.
320 00:17:30,880 00:17:33,400 It is very textural. From the almonds. The garlic. It is very textural. From the almonds. The garlic.
321 00:17:33,600 00:17:36,480 And then the onions that were slightly pickled And then the onions that were slightly pickled
322 00:17:36,680 00:17:38,280 which I didn't realise until I ate them. which I didn't realise until I ate them.
323 00:17:38,480 00:17:39,280 Wow. Wow.
324 00:17:39,480 00:17:41,280 And then that smoothness of the baba ganoush And then that smoothness of the baba ganoush
325 00:17:41,480 00:17:42,920 and the temperature contrast. and the temperature contrast.
326 00:17:43,120 00:17:45,440 It's there. That sorbet, super cold. It's there. That sorbet, super cold.
327 00:17:45,640 00:17:47,360 And you get that dip, room temperature. And you get that dip, room temperature.
328 00:17:47,560 00:17:49,280 And you get that sweetness of the sorbet And you get that sweetness of the sorbet
329 00:17:49,480 00:17:51,600 with the acidity of those onions with the acidity of those onions
330 00:17:51,800 00:17:55,280 and that smoky undertone of that baba ganoush. and that smoky undertone of that baba ganoush.
331 00:17:55,480 00:17:57,800 And I can't believe I'm saying this. It's quite delicious! And I can't believe I'm saying this. It's quite delicious!
332 00:17:58,000 00:18:00,600 Talk about Turkish food having a lot of soul and a lot of spirit. Talk about Turkish food having a lot of soul and a lot of spirit.
333 00:18:00,800 00:18:02,200 Does this have the soul of Turkish food? Does this have the soul of Turkish food?
334 00:18:02,400 00:18:04,400 I mean, look, if you're gonna ask me that question, no. I mean, look, if you're gonna ask me that question, no.
335 00:18:04,600 00:18:06,720 Of course not. It... Of course not. It doesn't. Of course not. It... Of course not. It doesn't.
336 00:18:06,920 00:18:09,400 But it's delicious. But it's delicious.
337 00:18:09,600 00:18:11,320 Dukkah crusted eggplant, Dukkah crusted eggplant,
338 00:18:11,520 00:18:13,520 and look, there's mushrooms through there as well. and look, there's mushrooms through there as well.
339 00:18:15,680 00:18:17,320 If I was gonna be honest, it looks like... If I was gonna be honest, it looks like...
340 00:18:17,520 00:18:19,400 ..sort of like a '90s vegetable stack ..sort of like a '90s vegetable stack
341 00:18:19,600 00:18:22,360 when sundried tomatoes and balsamic vinegar was all the rage. when sundried tomatoes and balsamic vinegar was all the rage.
342 00:18:22,560 00:18:24,480 All it needs on this presentation All it needs on this presentation
343 00:18:24,680 00:18:26,480 is a bit of balsamic reduction around the outside. is a bit of balsamic reduction around the outside.
344 00:18:26,680 00:18:27,800 Drizzle. You know? Drizzle. You know?
345 00:18:28,000 00:18:30,920 It's not about the presentation. It's about the flavour. It's not about the presentation. It's about the flavour.
346 00:18:31,120 00:18:33,080 Let's try this. Let's try this.
347 00:18:42,920 00:18:46,160 Don't know if that's a confused face or a happy face. Don't know if that's a confused face or a happy face.
348 00:18:46,360 00:18:48,360 Mmm. Mmm. Mmm. Mmm.
349 00:18:48,560 00:18:51,520 That's the 'wouldn't you like to know?' face. (LAUGHS) That's the 'wouldn't you like to know?' face. (LAUGHS)
350 00:18:51,720 00:18:55,080 It's not confusing because all these flavours work well together. It's not confusing because all these flavours work well together.
351 00:18:55,280 00:18:57,960 The basil, the tomato, the eggplant. The dukkah. The basil, the tomato, the eggplant. The dukkah.
352 00:18:58,160 00:19:00,160 The mushrooms are a nice texture and the fetta is great. The mushrooms are a nice texture and the fetta is great.
353 00:19:00,360 00:19:04,160 I just think the eggplant, it's so thin, it's encrusted in dukkah, I just think the eggplant, it's so thin, it's encrusted in dukkah,
354 00:19:04,360 00:19:05,880 and look how much sauce is on top. and look how much sauce is on top.
355 00:19:06,080 00:19:08,960 I think the eggplant should have been cut a little thicker. I think the eggplant should have been cut a little thicker.
356 00:19:09,160 00:19:11,880 Maybe triple the size. Maybe triple the size.
357 00:19:12,080 00:19:13,560 The eggplant gets lost. The eggplant gets lost.
358 00:19:13,760 00:19:18,520 So there are three plates of imam bayildi on the pass. So there are three plates of imam bayildi on the pass.
359 00:19:18,720 00:19:20,280 What's it going to be? (LAUGHS) What's it going to be? (LAUGHS)
360 00:19:20,480 00:19:22,480 Well, it's gonna be tough. Well, it's gonna be tough.
361 00:19:28,480 00:19:30,880 MAEVE O'MEARA: It's Turkish week on The Chefs' Line. MAEVE O'MEARA: It's Turkish week on The Chefs' Line.
362 00:19:31,080 00:19:35,120 Our home cooks Taylor and Clinton have been in the imam bayildi battle Our home cooks Taylor and Clinton have been in the imam bayildi battle
363 00:19:35,320 00:19:38,560 with each other and sous-chef Ozge. with each other and sous-chef Ozge.
364 00:19:38,760 00:19:41,480 The home cook that survives tonight will go head to head The home cook that survives tonight will go head to head
365 00:19:41,680 00:19:45,120 with Anason executive chef Somer. with Anason executive chef Somer.
366 00:19:45,320 00:19:49,160 Now it's time to find out whose dish was best. Now it's time to find out whose dish was best.
367 00:19:49,360 00:19:54,600 Well, night three of Turkish week, celebrating a much-loved classic Well, night three of Turkish week, celebrating a much-loved classic
368 00:19:54,800 00:19:59,240 and I have to say it's really lovely to see Turkey's favourite vegetable and I have to say it's really lovely to see Turkey's favourite vegetable
369 00:19:59,440 00:20:01,000 honoured here tonight. honoured here tonight.
370 00:20:01,200 00:20:02,840 Ozge, how do you think you went? Ozge, how do you think you went?
371 00:20:03,040 00:20:06,280 I did my best and I enjoyed while I was cooking. I did my best and I enjoyed while I was cooking.
372 00:20:06,480 00:20:08,560 Hope you enjoy as well. Hope you enjoy as well.
373 00:20:08,760 00:20:10,160 Clinton, how are you feeling? Clinton, how are you feeling?
374 00:20:10,360 00:20:12,000 Ah, exhausted from running another marathon. Ah, exhausted from running another marathon.
375 00:20:12,200 00:20:13,840 How much do you want to win, Clinton? How much do you want to win, Clinton?
376 00:20:14,040 00:20:17,240 I'd love the honour to cook against executive chef Somer. I'd love the honour to cook against executive chef Somer.
377 00:20:17,440 00:20:19,360 It'll be a great challenge. It'll be a great challenge.
378 00:20:19,560 00:20:23,080 Taylor, how much do you want to have that opportunity? Taylor, how much do you want to have that opportunity?
379 00:20:23,280 00:20:24,560 Yeah, I'd love to verse. Yeah, I'd love to verse.
380 00:20:24,760 00:20:27,000 He's like a bit of a big uncle to me at the moment. He's like a bit of a big uncle to me at the moment.
381 00:20:27,200 00:20:28,480 He's looking after me and... He's looking after me and...
382 00:20:28,680 00:20:30,960 I don't think he will be anyone's uncle tomorrow night. I don't think he will be anyone's uncle tomorrow night.
383 00:20:31,160 00:20:33,360 (ALL LAUGH) (ALL LAUGH)
384 00:20:33,560 00:20:36,480 So, executive chef Somer, are you impressed with the home cooks? So, executive chef Somer, are you impressed with the home cooks?
385 00:20:36,680 00:20:38,640 I'm really impressed with what they put up for tonight I'm really impressed with what they put up for tonight
386 00:20:38,840 00:20:40,120 and the nights before. and the nights before.
387 00:20:40,320 00:20:43,440 Every dish that they put from the first night to today Every dish that they put from the first night to today
388 00:20:43,640 00:20:46,320 I would be very proud to serve them at my restaurant. I would be very proud to serve them at my restaurant.
389 00:20:46,520 00:20:48,880 I appreciate what they have done for Turkish food I appreciate what they have done for Turkish food
390 00:20:49,080 00:20:50,640 for the last three nights. for the last three nights.
391 00:20:50,840 00:20:54,840 So we had three very different versions of imam bayildi So we had three very different versions of imam bayildi
392 00:20:55,040 00:20:56,600 on the pass today, on the pass today,
393 00:20:56,800 00:21:01,120 but the best plate on the pass is... but the best plate on the pass is...
394 00:21:07,880 00:21:10,960 ..the classic striped imam bayildi. ..the classic striped imam bayildi.
395 00:21:11,160 00:21:12,440 Who's that? Who's that?
396 00:21:12,640 00:21:14,400 (APPLAUSE) (APPLAUSE)
397 00:21:17,720 00:21:20,400 Congratulations, Ozge. Thank you. Congratulations, Ozge. Thank you.
398 00:21:20,600 00:21:22,600 How are you feeling? Good, good. How are you feeling? Good, good.
399 00:21:22,800 00:21:26,040 I was really... If you enjoyed it, it's great for us. I was really... If you enjoyed it, it's great for us.
400 00:21:26,240 00:21:29,800 It was seriously one of the most amazing eggplant dishes It was seriously one of the most amazing eggplant dishes
401 00:21:30,000 00:21:31,440 I've ever eaten. I've ever eaten.
402 00:21:31,640 00:21:37,360 And I never thought a dish that was so simple could be so delicious. And I never thought a dish that was so simple could be so delicious.
403 00:21:37,560 00:21:40,520 It was seriously like an 'oh, my God' moment when I ate it. It was seriously like an 'oh, my God' moment when I ate it.
404 00:21:40,720 00:21:43,240 I was just like, "Wow!" I almost fainted. I was just like, "Wow!" I almost fainted.
405 00:21:43,440 00:21:45,200 I really did. I almost fainted. (ALL LAUGH) I really did. I almost fainted. (ALL LAUGH)
406 00:21:45,400 00:21:46,280 Me too! Me too!
407 00:21:46,480 00:21:51,560 Well, congratulations, Ozge. That's another restaurant win for Anason. Well, congratulations, Ozge. That's another restaurant win for Anason.
408 00:21:51,760 00:21:54,480 (APPLAUSE) Good job. (APPLAUSE) Good job.
409 00:21:54,680 00:21:59,200 Dan, tell us about the plate that did not stack up for you tonight. Dan, tell us about the plate that did not stack up for you tonight.
410 00:21:59,400 00:22:03,200 The plate that did not live up to my expectations is... The plate that did not live up to my expectations is...
411 00:22:07,080 00:22:11,040 ..the dukkah crusted imam bayildi stack. ..the dukkah crusted imam bayildi stack.
412 00:22:11,240 00:22:13,200 Is that you? Yeah, that's me. (LAUGHS) Is that you? Yeah, that's me. (LAUGHS)
413 00:22:13,400 00:22:16,000 Sorry, Taylor. That's OK. Sorry, Taylor. That's OK.
414 00:22:18,160 00:22:20,160 Look... look, you've done great all week Look... look, you've done great all week
415 00:22:20,360 00:22:23,240 and this dish was actually quite delicious. and this dish was actually quite delicious.
416 00:22:23,440 00:22:25,640 The sauce was really awesome, The sauce was really awesome,
417 00:22:25,840 00:22:28,280 and I love the addition of mushrooms too and the fetta cheese. and I love the addition of mushrooms too and the fetta cheese.
418 00:22:28,480 00:22:31,000 It added lots of flavour to this dish. It added lots of flavour to this dish.
419 00:22:31,200 00:22:33,240 If I was to give you one little bit of advice, If I was to give you one little bit of advice,
420 00:22:33,440 00:22:35,880 it was to cut the eggplant thicker... Thicker. it was to cut the eggplant thicker... Thicker.
421 00:22:36,080 00:22:37,760 ..so I could really taste the eggplant. ..so I could really taste the eggplant.
422 00:22:37,960 00:22:40,920 You never know what could have happened. You never know what could have happened.
423 00:22:41,120 00:22:44,400 On a personal level I also have two kids of Turkish origin On a personal level I also have two kids of Turkish origin
424 00:22:44,600 00:22:47,120 and working with Taylor over the three nights, and working with Taylor over the three nights,
425 00:22:47,320 00:22:49,160 I wish they will be as talented I wish they will be as talented
426 00:22:49,360 00:22:51,840 and dedicated to their culture when they grow up. and dedicated to their culture when they grow up.
427 00:22:52,040 00:22:53,320 So you've done a great job. So you've done a great job.
428 00:22:53,520 00:22:54,880 Wow. Thank you. Wow. Thank you.
429 00:22:55,080 00:22:58,320 I'm so sorry, Taylor. That does mean you are going home tonight. I'm so sorry, Taylor. That does mean you are going home tonight.
430 00:22:58,520 00:23:02,080 That means, Clinton, you're through to the final! That means, Clinton, you're through to the final!
431 00:23:02,320 00:23:05,000 CLINTON: I really wanted to challenge myself through this competition, CLINTON: I really wanted to challenge myself through this competition,
432 00:23:05,200 00:23:08,160 so the greatest of all challenge was cooking up against head chef Somer. so the greatest of all challenge was cooking up against head chef Somer.
433 00:23:08,360 00:23:10,160 It will be a huge honour to cook against him. It will be a huge honour to cook against him.
434 00:23:14,800 00:23:16,200 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
435 00:23:16,400 00:23:19,840 These koftas, they look a little bit brownish. Why is that? These koftas, they look a little bit brownish. Why is that?
436 00:23:20,040 00:23:22,520 It is not going to be the easiest challenge. It is not going to be the easiest challenge.
437 00:23:22,720 00:23:24,400 The kofta really is the hero of the dish. The kofta really is the hero of the dish.
438 00:23:24,600 00:23:26,280 I'm not gonna risk it. I'm gonna go to plan B. I'm not gonna risk it. I'm gonna go to plan B.
439 00:23:26,480 00:23:28,320 Uhhh... Uhhh...
440 00:23:28,520 00:23:32,920 There's some nice flavour in there. It's just the texture is all wrong. There's some nice flavour in there. It's just the texture is all wrong.
441 00:23:33,120 00:23:36,200 And later in the week, I'll take you to restaurant Anason And later in the week, I'll take you to restaurant Anason
442 00:23:36,400 00:23:39,640 to share some of their signature dishes and clever techniques. to share some of their signature dishes and clever techniques.
443 00:23:39,840 00:23:41,960 Wow! What a great mezze. Wow! What a great mezze.
444 00:23:42,160 00:23:45,160 Oh! A celebration of Turkish cuisine, really, isn't it? Oh! A celebration of Turkish cuisine, really, isn't it?
445 00:23:45,360 00:23:46,400 (LAUGHS) (LAUGHS)