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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) |