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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 00:00:07,799 WOMAN: Yes, chef! WOMAN: Yes, chef!
4 00:00:08,000 00:00:11,359 While inside homes, meals are cooked with heart and heritage. While inside homes, meals are cooked with heart and heritage.
5 00:00:11,560 00:00:13,400 (LAUGHS) (LAUGHS)
6 00:00:13,599 00:00:16,000 Now in the ultimate food fight, Now in the ultimate food fight,
7 00:00:16,199 00:00:19,160 we're pitting the home cooks against professional chefs we're pitting the home cooks against professional chefs
8 00:00:19,359 00:00:21,359 to see if passion can beat expertise. to see if passion can beat expertise.
9 00:00:21,559 00:00:23,719 Us home cooks are gonna bring it home. Us home cooks are gonna bring it home.
10 00:00:23,920 00:00:25,640 Yes! (APPLAUSE) Yes! (APPLAUSE)
11 00:00:25,839 00:00:29,120 Each week will feature a different cuisine, Each week will feature a different cuisine,
12 00:00:29,320 00:00:32,119 and this week it's Turkish. and this week it's Turkish.
13 00:00:32,320 00:00:34,799 And these four home cooks are going head to head And these four home cooks are going head to head
14 00:00:35,000 00:00:37,799 against the chefs' line from Sydney restaurant Anason. against the chefs' line from Sydney restaurant Anason.
15 00:00:38,840 00:00:43,119 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 00:00:45,439 right up to the head chef. right up to the head chef.
17 00:00:46,880 00:00:50,159 All week the home cooks have been dominated by the professionals. All week the home cooks have been dominated by the professionals.
18 00:00:50,359 00:00:52,719 All three of my chefs aced their challenge. All three of my chefs aced their challenge.
19 00:00:52,920 00:00:55,119 MELISSA LEONG: Congratulations, apprentice chef Cagin. MELISSA LEONG: Congratulations, apprentice chef Cagin.
20 00:00:55,320 00:00:57,759 DAN HONG: And congratulations, station chef Inal. DAN HONG: And congratulations, station chef Inal.
21 00:00:57,960 00:01:00,359 Congratulations sous-chef Ozge, Congratulations sous-chef Ozge,
22 00:01:00,560 00:01:02,200 you had the best plate on the pass. you had the best plate on the pass.
23 00:01:02,399 00:01:04,640 Thank you. (APPLAUSE) Thank you. (APPLAUSE)
24 00:01:06,120 00:01:07,159 Now it's all up to me. Now it's all up to me.
25 00:01:07,359 00:01:09,359 Now it's the final showdown Now it's the final showdown
26 00:01:09,560 00:01:11,439 between executive chef Somer between executive chef Somer
27 00:01:11,640 00:01:14,400 and our last home cook standing, Clinton. and our last home cook standing, Clinton.
28 00:01:14,599 00:01:16,879 I need a miracle to happen tonight if I'm gonna make it through. I need a miracle to happen tonight if I'm gonna make it through.
29 00:01:17,079 00:01:20,560 Will passion beat the professional? Will passion beat the professional?
30 00:01:22,560 00:01:25,640 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
31 00:01:25,840 00:01:28,000 renowned chef Mark Olive renowned chef Mark Olive
32 00:01:28,200 00:01:31,200 and food writer Melissa Leong... and food writer Melissa Leong...
33 00:01:31,400 00:01:33,159 So let's cook! So let's cook!
34 00:01:33,359 00:01:34,879 ..will Clinton have what it takes ..will Clinton have what it takes
35 00:01:35,079 00:01:38,039 to outcook the most experienced of the chefs' line? to outcook the most experienced of the chefs' line?
36 00:01:47,599 00:01:51,520 Turkish week has seen a grand battle between four home cooks Turkish week has seen a grand battle between four home cooks
37 00:01:51,719 00:01:54,759 and Sydney's hot new Turkish restaurant Anason. and Sydney's hot new Turkish restaurant Anason.
38 00:01:54,960 00:01:56,599 Our home cooks have been competing Our home cooks have been competing
39 00:01:56,799 00:01:59,240 for a chance to take on executive chef Somer, for a chance to take on executive chef Somer,
40 00:01:59,439 00:02:02,680 and now only one home cook is left, and now only one home cook is left,
41 00:02:02,879 00:02:05,519 vet and new father Clinton. vet and new father Clinton.
42 00:02:05,719 00:02:07,560 The thing about Turkish food that I really love The thing about Turkish food that I really love
43 00:02:07,760 00:02:09,039 is it's just a real melting pot is it's just a real melting pot
44 00:02:09,240 00:02:11,599 of European, Middle Eastern, Asian foods, of European, Middle Eastern, Asian foods,
45 00:02:11,800 00:02:14,120 all combining into this one sort of gorgeous combination. all combining into this one sort of gorgeous combination.
46 00:02:14,319 00:02:17,199 Homemade, organic, beautiful Turkish lamb koftes. Homemade, organic, beautiful Turkish lamb koftes.
47 00:02:17,400 00:02:20,199 All week Clinton has delivered impressive dishes, All week Clinton has delivered impressive dishes,
48 00:02:20,400 00:02:24,159 starting with prawns two ways with a smoked date puree... starting with prawns two ways with a smoked date puree...
49 00:02:24,360 00:02:28,520 If I went to, like, a fine dining Turkish restaurant somewhere, If I went to, like, a fine dining Turkish restaurant somewhere,
50 00:02:28,719 00:02:30,920 this would come down into the middle of the table. this would come down into the middle of the table.
51 00:02:31,120 00:02:34,240 ..then on night two, he won the best home cook of the night ..then on night two, he won the best home cook of the night
52 00:02:34,439 00:02:35,759 with an authentic Turkish simit... with an authentic Turkish simit...
53 00:02:35,960 00:02:38,639 You have this lovely crusty exterior You have this lovely crusty exterior
54 00:02:38,840 00:02:41,639 and then inside, that dough is really soft. and then inside, that dough is really soft.
55 00:02:41,840 00:02:43,479 ..and then things were rounded out last night ..and then things were rounded out last night
56 00:02:43,680 00:02:47,439 with an imam bayildi served with a risky tomato sorbet. with an imam bayildi served with a risky tomato sorbet.
57 00:02:47,639 00:02:50,000 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!
58 00:02:50,199 00:02:54,120 Now he's worked his way up the chefs' line to take on executive chef Somer. Now he's worked his way up the chefs' line to take on executive chef Somer.
59 00:02:54,319 00:02:57,520 Turkish food for me is about variety, Turkish food for me is about variety,
60 00:02:57,719 00:02:59,520 about regionality and seasonality. about regionality and seasonality.
61 00:02:59,719 00:03:03,240 Somer is owner and executive chef of restaurant Anason, Somer is owner and executive chef of restaurant Anason,
62 00:03:03,439 00:03:06,039 which serves up some of the most authentic Turkish food which serves up some of the most authentic Turkish food
63 00:03:06,240 00:03:07,719 you'll find in Australia. you'll find in Australia.
64 00:03:07,919 00:03:09,360 One of your prettiest dishes, I think. One of your prettiest dishes, I think.
65 00:03:09,560 00:03:12,520 Anason is inspired by my home town, Istanbul. Anason is inspired by my home town, Istanbul.
66 00:03:12,719 00:03:16,840 To bring that urban Istanbul dining experience into Barangaroo, Sydney. To bring that urban Istanbul dining experience into Barangaroo, Sydney.
67 00:03:17,039 00:03:19,319 Will Clinton's love and passion for Turkish cuisine Will Clinton's love and passion for Turkish cuisine
68 00:03:19,520 00:03:23,240 be enough to outcook executive chef Somer? be enough to outcook executive chef Somer?
69 00:03:25,840 00:03:29,000 MELISSA LEONG: All this week we've been testing heartfelt home cooking MELISSA LEONG: All this week we've been testing heartfelt home cooking
70 00:03:29,199 00:03:31,639 against passionate professional chefs. against passionate professional chefs.
71 00:03:31,840 00:03:34,079 Clinton, congratulations on making it through Clinton, congratulations on making it through
72 00:03:34,280 00:03:35,719 to the final of Turkish week. to the final of Turkish week.
73 00:03:35,920 00:03:37,199 Thank you very much. Thank you very much.
74 00:03:37,400 00:03:38,800 Now, tell me, Clinton - Now, tell me, Clinton -
75 00:03:39,000 00:03:43,439 why should executive chef Somer be afraid of you? why should executive chef Somer be afraid of you?
76 00:03:43,639 00:03:46,759 I guess my one advantage so far in the competition I guess my one advantage so far in the competition
77 00:03:46,960 00:03:50,120 has been my lack of sticking to true tradition, has been my lack of sticking to true tradition,
78 00:03:50,319 00:03:53,319 so maybe tonight I might use another example of that so maybe tonight I might use another example of that
79 00:03:53,520 00:03:56,199 and hope that gives me a little edge to take me over the line. and hope that gives me a little edge to take me over the line.
80 00:03:57,400 00:04:01,000 Executive chef Somer, what are you thinking of your competition here? Executive chef Somer, what are you thinking of your competition here?
81 00:04:01,199 00:04:04,319 He is very talented and don't be fooled by his gentle ways. He is very talented and don't be fooled by his gentle ways.
82 00:04:04,520 00:04:06,360 You know, I'm old enough, I'm wise enough - You know, I'm old enough, I'm wise enough -
83 00:04:06,560 00:04:07,840 I know he wants to win as much as I do. I know he wants to win as much as I do.
84 00:04:08,039 00:04:10,199 (ALL LAUGH) (ALL LAUGH)
85 00:04:10,400 00:04:13,439 For this last final battle, For this last final battle,
86 00:04:13,639 00:04:17,959 we would like to taste your version of kofte with accompaniments. we would like to taste your version of kofte with accompaniments.
87 00:04:18,160 00:04:19,680 Whoo! Whoo!
88 00:04:19,879 00:04:21,680 MAEVE O'MEARA: Executive chef Somer MAEVE O'MEARA: Executive chef Somer
89 00:04:21,879 00:04:24,600 will prepare kofte from restaurant Anason's menu. will prepare kofte from restaurant Anason's menu.
90 00:04:24,800 00:04:28,519 Kofte is a dish made up of minced meat and spices Kofte is a dish made up of minced meat and spices
91 00:04:28,720 00:04:30,240 that are combined into patties. that are combined into patties.
92 00:04:30,439 00:04:33,360 In Australia, it'd be similar to a rissole. In Australia, it'd be similar to a rissole.
93 00:04:33,560 00:04:37,279 DAN HONG: It's home cook passion versus restaurant expertise. DAN HONG: It's home cook passion versus restaurant expertise.
94 00:04:37,480 00:04:40,120 But which will win over our blind judge? But which will win over our blind judge?
95 00:04:40,319 00:04:42,439 And tonight... it's Mark! And tonight... it's Mark!
96 00:04:42,639 00:04:45,840 Good luck, 'cause it's gonna be a real tough one. Good luck, 'cause it's gonna be a real tough one.
97 00:04:47,040 00:04:50,879 Mark will eat and judge both dishes without knowing who cooked them. Mark will eat and judge both dishes without knowing who cooked them.
98 00:04:51,920 00:04:54,519 You both have one hour to get your plates on the pass. You both have one hour to get your plates on the pass.
99 00:04:54,720 00:04:55,959 So let's cook! So let's cook!
100 00:04:56,159 00:04:57,480 It's the final of Turkish week It's the final of Turkish week
101 00:04:57,680 00:05:01,720 as executive chef Somer and Clinton face off over a dish of kofte. as executive chef Somer and Clinton face off over a dish of kofte.
102 00:05:01,920 00:05:04,639 CLINTON: Tonight I'm gonna be coming up against the kofte king in Somer. CLINTON: Tonight I'm gonna be coming up against the kofte king in Somer.
103 00:05:04,839 00:05:06,480 I think he's made them many a time before. I think he's made them many a time before.
104 00:05:06,680 00:05:08,120 I need a miracle to happen tonight I need a miracle to happen tonight
105 00:05:08,319 00:05:09,759 if I'm gonna make it through. if I'm gonna make it through.
106 00:05:13,399 00:05:15,000 It's the final of Turkish week. It's the final of Turkish week.
107 00:05:15,199 00:05:16,480 DAN HONG: It's the kofte battle. Mmm. DAN HONG: It's the kofte battle. Mmm.
108 00:05:16,680 00:05:19,000 Kofte, you know, it's the Turkish meatball. Kofte, you know, it's the Turkish meatball.
109 00:05:19,199 00:05:20,399 What are you looking for? What are you looking for?
110 00:05:20,600 00:05:22,639 Oh, God, what am I looking for? Something really nice. Oh, God, what am I looking for? Something really nice.
111 00:05:22,839 00:05:24,040 Something really juicy. Something really juicy.
112 00:05:24,240 00:05:25,959 Something with lots of flavour too. Something with lots of flavour too.
113 00:05:26,160 00:05:28,639 I want that meat to really come through. I want that meat to really come through.
114 00:05:28,839 00:05:30,839 I don't want something that's going to crumble on me I don't want something that's going to crumble on me
115 00:05:31,040 00:05:33,560 or fall apart or anything like that. or fall apart or anything like that.
116 00:05:33,759 00:05:36,920 Something that's going to be nice and moist would be fantastic. Something that's going to be nice and moist would be fantastic.
117 00:05:39,360 00:05:41,480 CLINTON: Tonight I am going to be cooking lamb koftes CLINTON: Tonight I am going to be cooking lamb koftes
118 00:05:41,680 00:05:44,920 with a smoked tahini, a yoghurt flatbread and an onion jam. with a smoked tahini, a yoghurt flatbread and an onion jam.
119 00:05:45,120 00:05:48,879 I'm starting off with a smoked tahini yoghurt. I'm starting off with a smoked tahini yoghurt.
120 00:05:49,079 00:05:52,159 Add the yoghurt, tahini paste, a little bit of garlic, lemon juice, Add the yoghurt, tahini paste, a little bit of garlic, lemon juice,
121 00:05:52,360 00:05:54,480 olive oil and pomegranate molasses. olive oil and pomegranate molasses.
122 00:05:54,680 00:05:56,519 It has to go in every cook I do. It has to go in every cook I do.
123 00:06:00,560 00:06:02,639 Oh, Clinton, things are smelling smoky over here. Oh, Clinton, things are smelling smoky over here.
124 00:06:02,839 00:06:06,319 Yeah, that's what I tend to do, is make a good smoke. Yeah, that's what I tend to do, is make a good smoke.
125 00:06:06,519 00:06:08,120 And then use the hand gun smoker And then use the hand gun smoker
126 00:06:08,319 00:06:11,160 to infuse that smoke flavour throughout the sauce. to infuse that smoke flavour throughout the sauce.
127 00:06:14,240 00:06:17,240 SOMER: The biggest challenge I had when I found out I am doing kofte SOMER: The biggest challenge I had when I found out I am doing kofte
128 00:06:17,439 00:06:19,439 was we only had one hour. was we only had one hour.
129 00:06:19,639 00:06:24,319 I am making a beef brisket and lamb belly kofte with cannellini salad. I am making a beef brisket and lamb belly kofte with cannellini salad.
130 00:06:24,519 00:06:27,879 Turkish version is much shorter. We call it kofte piyaz. Turkish version is much shorter. We call it kofte piyaz.
131 00:06:28,079 00:06:30,160 I really wanted to do a bean salad from scratch. I really wanted to do a bean salad from scratch.
132 00:06:30,360 00:06:33,480 Normally at the restaurant we will soak the beans overnight Normally at the restaurant we will soak the beans overnight
133 00:06:33,680 00:06:36,159 and then the next day we will cook it in about an hour. and then the next day we will cook it in about an hour.
134 00:06:36,360 00:06:38,360 I said, "Look they look like a smaller bean, I said, "Look they look like a smaller bean,
135 00:06:38,560 00:06:41,000 "so I should be able to do it in 50, 55 minutes." "so I should be able to do it in 50, 55 minutes."
136 00:06:43,959 00:06:45,519 So with the koftes, what I did So with the koftes, what I did
137 00:06:45,720 00:06:48,800 was I got lamb shoulder, I diced it myself and minced it. was I got lamb shoulder, I diced it myself and minced it.
138 00:06:49,000 00:06:52,079 I'm gonna be adding ground cumin, ground coriander, Aleppo pepper. I'm gonna be adding ground cumin, ground coriander, Aleppo pepper.
139 00:06:52,279 00:06:55,680 Lemon zest, grated onion, the herbs, the eggs. Lemon zest, grated onion, the herbs, the eggs.
140 00:06:57,600 00:07:00,759 I'm gonna bind it with an egg and no sort of dry ingredients. I'm gonna bind it with an egg and no sort of dry ingredients.
141 00:07:00,959 00:07:02,360 I want to keep it nice and moist. I want to keep it nice and moist.
142 00:07:02,560 00:07:05,279 I'm not sure if I should have added some breadcrumbs or something, I'm not sure if I should have added some breadcrumbs or something,
143 00:07:05,480 00:07:07,800 some sort of starchy component, into the kofte. some sort of starchy component, into the kofte.
144 00:07:09,079 00:07:11,279 But I need to keep the moisture content high But I need to keep the moisture content high
145 00:07:11,480 00:07:12,839 and not let it get dry and not let it get dry
146 00:07:13,040 00:07:15,879 so I'm gonna beat it up so it sticks together quite nicely so I'm gonna beat it up so it sticks together quite nicely
147 00:07:16,079 00:07:17,920 and then let it rest a little bit too. and then let it rest a little bit too.
148 00:07:24,000 00:07:25,959 OZGE: OZGE:
149 00:07:31,000 00:07:35,199 With kofte, I love using beef mince, but I also like to add a bit of lamb With kofte, I love using beef mince, but I also like to add a bit of lamb
150 00:07:35,399 00:07:37,680 and lamb is mainly there for the fat content. and lamb is mainly there for the fat content.
151 00:07:37,879 00:07:41,079 You need a bit of fat content for it to cook properly. You need a bit of fat content for it to cook properly.
152 00:07:41,279 00:07:43,480 There is a lot that I am doing in one hour. There is a lot that I am doing in one hour.
153 00:07:43,680 00:07:45,000 I'm mincing my own beef. I'm mincing my own beef.
154 00:07:45,199 00:07:46,600 Then I'm going to knead it. Then I'm going to knead it.
155 00:07:46,800 00:07:48,240 Then I'm going to rest it. Then I'm going to rest it.
156 00:07:48,439 00:07:49,720 Then I'm going to cook it. Then I'm going to cook it.
157 00:07:49,920 00:07:52,439 Normally you would allow it to rest for one hour, Normally you would allow it to rest for one hour,
158 00:07:52,639 00:07:54,600 but we have to do it all in one hour, but we have to do it all in one hour,
159 00:07:54,800 00:07:58,079 so we won't have enough time to rest it properly as well. so we won't have enough time to rest it properly as well.
160 00:07:58,279 00:08:00,319 So I'm going to add a bit more breadcrumbs to it. So I'm going to add a bit more breadcrumbs to it.
161 00:08:00,519 00:08:01,800 To hold it all together. To hold it all together.
162 00:08:02,000 00:08:03,800 I need to add an egg to it as well. I need to add an egg to it as well.
163 00:08:04,000 00:08:06,360 You are adding egg in it. You are adding bread crumbs. You are adding egg in it. You are adding bread crumbs.
164 00:08:06,560 00:08:08,560 So it will hopefully act as a binding agent. So it will hopefully act as a binding agent.
165 00:08:08,759 00:08:10,759 Are you worried about home cook Clinton at all? Are you worried about home cook Clinton at all?
166 00:08:10,959 00:08:13,639 I mean, it is the final. He's been cooking the past three nights. I mean, it is the final. He's been cooking the past three nights.
167 00:08:13,839 00:08:16,040 This is your first time in this kitchen. This is your first time in this kitchen.
168 00:08:16,240 00:08:17,480 I am... I am slightly. I am... I am slightly.
169 00:08:17,680 00:08:19,759 Especially that I'm still doing my mix Especially that I'm still doing my mix
170 00:08:19,959 00:08:21,879 while he is busy over there doing cook, while he is busy over there doing cook,
171 00:08:22,079 00:08:23,480 so I think he's being the smart one so far. so I think he's being the smart one so far.
172 00:08:23,680 00:08:25,279 (MELISSA LAUGHS) (LAUGHS) (MELISSA LAUGHS) (LAUGHS)
173 00:08:25,480 00:08:27,000 Well, good luck. Thank you very much. Well, good luck. Thank you very much.
174 00:08:28,480 00:08:31,279 When you make kofte, you don't want it to fall apart. When you make kofte, you don't want it to fall apart.
175 00:08:31,480 00:08:33,679 So it just needed that last touch. So it just needed that last touch.
176 00:08:38,559 00:08:39,840 The reason I am doing this The reason I am doing this
177 00:08:40,039 00:08:42,000 is this is how... we call that bruising the kofte. is this is how... we call that bruising the kofte.
178 00:08:42,200 00:08:44,679 So you know that if it comes to you in one go, So you know that if it comes to you in one go,
179 00:08:44,879 00:08:46,200 you can pick it up you can pick it up
180 00:08:46,399 00:08:48,799 then you know it's ready to... ready to start making it. then you know it's ready to... ready to start making it.
181 00:08:49,000 00:08:50,440 So I know that it's ready to go now. So I know that it's ready to go now.
182 00:08:51,840 00:08:53,639 So, Ozge, the big man. The big boss. So, Ozge, the big man. The big boss.
183 00:08:53,840 00:08:55,919 Does he cook a lot in the kitchen Does he cook a lot in the kitchen
184 00:08:56,120 00:08:59,919 or is this, like, the first time he's really been on the line or is this, like, the first time he's really been on the line
185 00:09:00,120 00:09:02,159 and, you know, under pressure? (OZGE LAUGHS) and, you know, under pressure? (OZGE LAUGHS)
186 00:09:02,360 00:09:04,360 Yeah he's generally at the pass. OK. Yeah he's generally at the pass. OK.
187 00:09:04,559 00:09:06,919 So... let's see. Let's see. So... let's see. Let's see.
188 00:09:07,120 00:09:09,159 And what do you think's gonna happen in the kitchen And what do you think's gonna happen in the kitchen
189 00:09:09,360 00:09:12,360 if, uh... you know, Clinton manages to beat head chef Somer, if, uh... you know, Clinton manages to beat head chef Somer,
190 00:09:12,559 00:09:14,600 what do you think is gonna happen when you go back to work? what do you think is gonna happen when you go back to work?
191 00:09:14,799 00:09:16,960 I don't know. I don't want to answer that question. I don't know. I don't want to answer that question.
192 00:09:17,159 00:09:19,679 (LAUGHS) (LAUGHS) (LAUGHS) (LAUGHS)
193 00:09:23,399 00:09:24,639 Still not cooked. Still not cooked.
194 00:09:24,840 00:09:26,720 The beans are taking longer than we thought it would. The beans are taking longer than we thought it would.
195 00:09:26,919 00:09:29,159 CLINTON: It's the finale of the Turkish week CLINTON: It's the finale of the Turkish week
196 00:09:29,360 00:09:31,559 so I've got to do the Turkish food proud. so I've got to do the Turkish food proud.
197 00:09:32,399 00:09:34,879 Somer, Clinton, five minutes left. Somer, Clinton, five minutes left.
198 00:09:41,159 00:09:43,759 OZGE: OZGE:
199 00:09:45,759 00:09:47,240 SOMER: I didn't put much pepper. SOMER: I didn't put much pepper.
200 00:09:47,440 00:09:49,480 Salt? Salt enough, yeah. It's good. Salt? Salt enough, yeah. It's good.
201 00:09:49,679 00:09:51,000 Salt is good. Salt is good.
202 00:09:51,200 00:09:53,480 MAEVE O'MEARA: The pressure is building in the final of Turkish week MAEVE O'MEARA: The pressure is building in the final of Turkish week
203 00:09:53,679 00:09:56,320 as executive chef Somer and home cook Clinton as executive chef Somer and home cook Clinton
204 00:09:56,519 00:09:59,360 face off over a dish of Turkish kofte face off over a dish of Turkish kofte
205 00:09:59,559 00:10:03,000 all in an attempt to impress blind tasting judge Mark. all in an attempt to impress blind tasting judge Mark.
206 00:10:03,200 00:10:05,159 In Australia we call it a rissole. In Australia we call it a rissole.
207 00:10:05,360 00:10:07,960 You know, the perfect kofte is not gonna be too dry. You know, the perfect kofte is not gonna be too dry.
208 00:10:08,159 00:10:09,879 It's gonna have a lot of flavour. It's gonna have a lot of flavour.
209 00:10:10,080 00:10:12,360 They are so yummy. Mmm. Yum. They are so yummy. Mmm. Yum.
210 00:10:12,559 00:10:17,159 DAN HONG: Somer up the back, he's doing a really authentic accompaniment. DAN HONG: Somer up the back, he's doing a really authentic accompaniment.
211 00:10:17,360 00:10:18,879 A white bean salad. A white bean salad.
212 00:10:19,080 00:10:23,080 My only concern is that Clinton's making a more identifiable garnish My only concern is that Clinton's making a more identifiable garnish
213 00:10:23,279 00:10:24,519 with his kofte. with his kofte.
214 00:10:24,720 00:10:26,440 You know, the bread, the onions, You know, the bread, the onions,
215 00:10:26,639 00:10:28,840 everything else sounds really delicious everything else sounds really delicious
216 00:10:29,039 00:10:33,639 and actually sounds more inviting than what head chef Somer is doing. and actually sounds more inviting than what head chef Somer is doing.
217 00:10:33,840 00:10:35,879 MELISSA LEONG: Clinton could really cinch this final, MELISSA LEONG: Clinton could really cinch this final,
218 00:10:36,080 00:10:39,759 plus he has been watching Anason like a hawk all week plus he has been watching Anason like a hawk all week
219 00:10:39,960 00:10:42,480 and I know he's been picking up tips for this final battle. and I know he's been picking up tips for this final battle.
220 00:10:45,320 00:10:46,799 30 minutes left. 30 minutes left.
221 00:10:47,000 00:10:49,279 30 minutes till we need your plates on the pass. 30 minutes till we need your plates on the pass.
222 00:10:49,519 00:10:53,320 CLINTON: The onion jam was simply onions caramelised in some brown sugar, CLINTON: The onion jam was simply onions caramelised in some brown sugar,
223 00:10:53,519 00:10:55,799 apple cider vinegar, pomegranate molasses, apple cider vinegar, pomegranate molasses,
224 00:10:56,000 00:10:57,519 slowly simmered down. slowly simmered down.
225 00:10:57,720 00:11:00,360 Its full-on - it's the finale of the Turkish week, Its full-on - it's the finale of the Turkish week,
226 00:11:00,559 00:11:04,200 so I've got to do the Turkish food proud. so I've got to do the Turkish food proud.
227 00:11:04,399 00:11:06,919 I've finished mixing my meat. I've finished mixing my meat.
228 00:11:07,120 00:11:09,360 Now I'm just letting that rest. I'll get that in to boil soon. Now I'm just letting that rest. I'll get that in to boil soon.
229 00:11:09,559 00:11:12,320 I've got the onion jam caramelising at the moment. I've got the onion jam caramelising at the moment.
230 00:11:12,519 00:11:14,759 I'm trying to do about four things at once. I'm trying to do about four things at once.
231 00:11:14,960 00:11:16,240 I need to get onto my flat bread. I need to get onto my flat bread.
232 00:11:16,440 00:11:19,919 Yoghurt flatbread is equal components self-raising flour, Yoghurt flatbread is equal components self-raising flour,
233 00:11:20,120 00:11:21,840 Greek yoghurt, Greek yoghurt,
234 00:11:22,039 00:11:24,960 and some cumin seeds and a little bit of baking powder. and some cumin seeds and a little bit of baking powder.
235 00:11:25,159 00:11:26,440 Whilst the dough was kneading, Whilst the dough was kneading,
236 00:11:26,639 00:11:28,639 I rolled the kofte mix into balls, I rolled the kofte mix into balls,
237 00:11:28,840 00:11:31,240 getting them ready to cook on the griddle plate. getting them ready to cook on the griddle plate.
238 00:11:33,799 00:11:35,960 OZGE: OZGE:
239 00:11:39,480 00:11:40,639 (SOMER LAUGHS) (SOMER LAUGHS)
240 00:11:40,840 00:11:43,440 All done, darling. Thank you. I don't work this hard normally. All done, darling. Thank you. I don't work this hard normally.
241 00:11:43,639 00:11:44,759 (LAUGHS) (LAUGHS)
242 00:11:44,960 00:11:47,960 The issue with the bean piyaz, bean salad... The issue with the bean piyaz, bean salad...
243 00:11:49,879 00:11:52,759 ..um, the beans should be fully cooked, ..um, the beans should be fully cooked,
244 00:11:52,960 00:11:54,600 and it should still be tender. and it should still be tender.
245 00:12:02,399 00:12:03,679 Still not cooked. Still not cooked.
246 00:12:03,879 00:12:06,240 The beans are taking longer than we thought it would. The beans are taking longer than we thought it would.
247 00:12:06,440 00:12:08,799 I will wait for another ten minutes I will wait for another ten minutes
248 00:12:09,000 00:12:12,200 and if it's not ready, I'm gonna fall into my fall-back plan - and if it's not ready, I'm gonna fall into my fall-back plan -
249 00:12:12,399 00:12:13,919 using canned ones. using canned ones.
250 00:12:18,840 00:12:21,480 I'm not your typical chef. I don't work clean. I'm not your typical chef. I don't work clean.
251 00:12:21,679 00:12:23,440 That's why I need a lot of great staff. That's why I need a lot of great staff.
252 00:12:23,639 00:12:25,200 OZGE: OZGE:
253 00:12:26,879 00:12:28,240 Huh? Huh?
254 00:12:29,279 00:12:31,120 CAGIN: Yes, chef! (LAUGHS) CAGIN: Yes, chef! (LAUGHS)
255 00:12:31,320 00:12:34,320 That's one thing I'm not used to doing in the kitchen. (LAUGHS) That's one thing I'm not used to doing in the kitchen. (LAUGHS)
256 00:12:35,559 00:12:38,039 He's not helping, Clinton - he's just cleaning my mess. He's not helping, Clinton - he's just cleaning my mess.
257 00:12:38,240 00:12:40,440 (LAUGHS) Can he come do my dishes too? (LAUGHS) Can he come do my dishes too?
258 00:12:40,639 00:12:42,159 (LAUGHS) Of course. (LAUGHS) Of course.
259 00:12:42,360 00:12:43,679 Thank you, chef. Thank you, chef.
260 00:12:43,879 00:12:45,320 Yeah, I'm trying to stay clean, Yeah, I'm trying to stay clean,
261 00:12:45,519 00:12:48,879 but the priorities have shifted to getting my dish done in time. but the priorities have shifted to getting my dish done in time.
262 00:12:50,159 00:12:51,480 Cagin is a great assistant Cagin is a great assistant
263 00:12:51,679 00:12:54,919 and it was great to have him over to help Clinton as well. and it was great to have him over to help Clinton as well.
264 00:12:57,120 00:12:58,639 Right, they're done. Right, they're done.
265 00:12:58,840 00:13:00,159 Clinton. Yes? Clinton. Yes?
266 00:13:00,360 00:13:02,240 How's it all going, mate? Uh, stressful. How's it all going, mate? Uh, stressful.
267 00:13:02,440 00:13:04,639 OK and, uh... is this your yoghurt flatbread? OK and, uh... is this your yoghurt flatbread?
268 00:13:04,840 00:13:08,399 This is my yoghurt flatbread with some cumin... toasted cumin seeds. This is my yoghurt flatbread with some cumin... toasted cumin seeds.
269 00:13:08,639 00:13:10,360 You sure you're gonna get there, mate? Yeah. You sure you're gonna get there, mate? Yeah.
270 00:13:10,559 00:13:13,559 You haven't proved your bread, you haven't cooked your koftes. You haven't proved your bread, you haven't cooked your koftes.
271 00:13:13,759 00:13:15,039 I'll get there. OK. OK. I'll get there. OK. OK.
272 00:13:15,240 00:13:16,519 Well, good luck. I hope so. Well, good luck. I hope so.
273 00:13:16,720 00:13:18,360 I'm gonna oil the kofte rather than... I'm gonna oil the kofte rather than...
274 00:13:26,440 00:13:29,480 Just in case they stick I'm gonna do some on the flat one. Just in case they stick I'm gonna do some on the flat one.
275 00:13:33,240 00:13:34,840 OZGE: OZGE:
276 00:13:35,039 00:13:36,600 Huh? Huh?
277 00:13:38,080 00:13:40,440 Kofte, I'm putting some indentations around it Kofte, I'm putting some indentations around it
278 00:13:40,639 00:13:44,759 so when it cooks, the fat comes over in here and it just drips into it. so when it cooks, the fat comes over in here and it just drips into it.
279 00:13:44,960 00:13:48,840 So that cooks it much faster than it would normally cook burger patties. So that cooks it much faster than it would normally cook burger patties.
280 00:13:53,320 00:13:56,879 I had two griddle plates going for the flatbreads with the kofte. I had two griddle plates going for the flatbreads with the kofte.
281 00:13:57,080 00:13:59,039 Because of all my other elements tonight, Because of all my other elements tonight,
282 00:13:59,240 00:14:01,200 I sort of lost track of the griddle plate burning hot. I sort of lost track of the griddle plate burning hot.
283 00:14:01,399 00:14:05,799 There's ten minutes to go to get your koftes on the pass! There's ten minutes to go to get your koftes on the pass!
284 00:14:09,759 00:14:11,720 The koftes were sticking to the griddle plate The koftes were sticking to the griddle plate
285 00:14:11,919 00:14:13,840 and, uh... I'm not sure exactly. and, uh... I'm not sure exactly.
286 00:14:14,039 00:14:16,360 I think maybe there was not enough binding agent I think maybe there was not enough binding agent
287 00:14:16,559 00:14:18,360 within the kofte itself. within the kofte itself.
288 00:14:18,559 00:14:20,039 The kofte's obviously the hero. The kofte's obviously the hero.
289 00:14:20,240 00:14:21,519 I'm worried about it. I'm worried about it.
290 00:14:21,720 00:14:23,399 I was stressing out big time. I was stressing out big time.
291 00:14:23,600 00:14:26,519 I'm just watching my whole world collapse in front of me. I'm just watching my whole world collapse in front of me.
292 00:14:28,159 00:14:30,600 My plan B was to cook it on a flat griddle plate My plan B was to cook it on a flat griddle plate
293 00:14:30,799 00:14:33,320 and to handle it as gently as possible. and to handle it as gently as possible.
294 00:14:37,600 00:14:39,200 INAL: INAL:
295 00:14:39,399 00:14:41,399 OZGE: OZGE:
296 00:14:46,600 00:14:49,639 The only issue we have is that the white beans... The only issue we have is that the white beans...
297 00:14:49,840 00:14:51,879 Because we normally soak it overnight. Because we normally soak it overnight.
298 00:14:53,799 00:14:56,320 I thought I could get away with it if I push it till the last minute. I thought I could get away with it if I push it till the last minute.
299 00:14:58,840 00:15:00,879 It still needs to cook for another five minutes. It still needs to cook for another five minutes.
300 00:15:01,080 00:15:03,559 Somer, Clinton, five minutes left. Somer, Clinton, five minutes left.
301 00:15:05,840 00:15:08,200 A good chef should always be prepared for something else. A good chef should always be prepared for something else.
302 00:15:08,399 00:15:10,080 Um, I'm not gonna risk it. Um, I'm not gonna risk it.
303 00:15:10,279 00:15:14,279 I'm gonna go to plan B and use canned cannellini beans. I'm gonna go to plan B and use canned cannellini beans.
304 00:15:22,120 00:15:25,000 The flatbreads turned out nicely. The onion jam's fine. The flatbreads turned out nicely. The onion jam's fine.
305 00:15:25,200 00:15:27,799 I knew I was up against it against chef Somer. I knew I was up against it against chef Somer.
306 00:15:28,000 00:15:29,960 OK, let's give it another minute. OK, let's give it another minute.
307 00:15:30,159 00:15:32,279 I think these three have come together fairly well, I think these three have come together fairly well,
308 00:15:32,480 00:15:34,240 so at least I'm happy I've got something to serve. so at least I'm happy I've got something to serve.
309 00:15:34,440 00:15:36,080 But I don't think I have a spare one to try. But I don't think I have a spare one to try.
310 00:15:36,320 00:15:39,519 I don't have a spare kofta to try so I've just got to trust that they're cooked well. I don't have a spare kofta to try so I've just got to trust that they're cooked well.
311 00:15:41,240 00:15:43,159 OZGE: OZGE:
312 00:15:44,919 00:15:46,360 30 seconds! 30 seconds!
313 00:15:56,080 00:15:57,440 Well done, Clinton. Well done, Clinton.
314 00:15:58,759 00:16:00,840 Well done, chef! Well done, chef!
315 00:16:08,000 00:16:10,039 I don't know how you did this for three nights, man. I don't know how you did this for three nights, man.
316 00:16:10,240 00:16:13,159 The presentation tonight, not everything went perfectly. The presentation tonight, not everything went perfectly.
317 00:16:13,360 00:16:14,799 But I hope it tastes really good. But I hope it tastes really good.
318 00:16:16,759 00:16:18,279 OZGE: OZGE:
319 00:16:21,519 00:16:22,960 (LAUGHS) (LAUGHS)
320 00:16:24,000 00:16:25,519 Good job. Good job.
321 00:16:26,600 00:16:28,399 That's a really nice kofte. That's a really nice kofte.
322 00:16:28,600 00:16:30,720 So there was a bit of a cheat there as well? So there was a bit of a cheat there as well?
323 00:16:30,919 00:16:31,720 Yeah. Yeah.
324 00:16:31,919 00:16:34,440 But, oh... the texture's is all wrong for this. But, oh... the texture's is all wrong for this.
325 00:16:34,639 00:16:36,559 The best plate on the pass... The best plate on the pass...
326 00:16:45,480 00:16:47,879 MAEVE O'MEARA: Executive chef Somer and home cook Clinton MAEVE O'MEARA: Executive chef Somer and home cook Clinton
327 00:16:48,080 00:16:51,879 have just crafted their version of Turkish kofte have just crafted their version of Turkish kofte
328 00:16:52,080 00:16:56,399 and now blind tasting judge Mark will try their final dishes. and now blind tasting judge Mark will try their final dishes.
329 00:16:56,600 00:17:01,759 Well, Mark, you missed a rapid-fire last battle for Turkish week. Well, Mark, you missed a rapid-fire last battle for Turkish week.
330 00:17:01,960 00:17:04,519 Yeah, smells fantastic out here. How did it all go? Yeah, smells fantastic out here. How did it all go?
331 00:17:04,720 00:17:08,880 They both were scrambling - like, really to the last minute. They both were scrambling - like, really to the last minute.
332 00:17:09,079 00:17:13,279 But what they produced here, really, really different, isn't it? But what they produced here, really, really different, isn't it?
333 00:17:13,480 00:17:16,880 This is a beef brisket and lamb belly kofte This is a beef brisket and lamb belly kofte
334 00:17:17,079 00:17:20,079 with a cannellini bean salad. with a cannellini bean salad.
335 00:17:20,279 00:17:21,480 Wow. Wow.
336 00:17:21,680 00:17:24,359 This is a posh kofte, isn't it? (LAUGHS) This is a posh kofte, isn't it? (LAUGHS)
337 00:17:24,559 00:17:26,359 What do you think of the presentation, Mark? What do you think of the presentation, Mark?
338 00:17:26,559 00:17:28,519 Oh, look, it's really simple, really easy Oh, look, it's really simple, really easy
339 00:17:28,720 00:17:32,000 and... oh, love this chargrilling on the outside here. and... oh, love this chargrilling on the outside here.
340 00:17:32,200 00:17:33,839 Let's tuck in here. Let's tuck in here.
341 00:17:35,640 00:17:38,000 It's really firm. Very, very firm. It's really firm. Very, very firm.
342 00:17:43,759 00:17:45,400 Mmm. Mmm.
343 00:17:45,599 00:17:47,440 That's a really nice kofte. That's a really nice kofte.
344 00:17:47,640 00:17:49,759 It's held together really well. It's held together really well.
345 00:17:49,960 00:17:53,319 Obviously they've given that brisket a good beating, which is great, Obviously they've given that brisket a good beating, which is great,
346 00:17:53,519 00:17:55,480 and the fat content is really nice. and the fat content is really nice.
347 00:17:55,680 00:17:57,240 Mmm. Mmm.
348 00:17:59,359 00:18:00,839 That looks really good. That looks really good.
349 00:18:05,039 00:18:07,680 This bean salad is spectacular - This bean salad is spectacular -
350 00:18:07,880 00:18:09,440 soft, creamy... soft, creamy...
351 00:18:09,640 00:18:13,160 At the beginning of the challenge, there was dried beans, At the beginning of the challenge, there was dried beans,
352 00:18:13,359 00:18:15,559 but they realised that there wasn't enough time but they realised that there wasn't enough time
353 00:18:15,759 00:18:17,079 to get those beans tender, to get those beans tender,
354 00:18:17,279 00:18:19,720 so they switched to canned cannellini beans. so they switched to canned cannellini beans.
355 00:18:19,920 00:18:21,160 What do you think about that? What do you think about that?
356 00:18:21,359 00:18:23,279 So there was a bit of a cheat there as well? So there was a bit of a cheat there as well?
357 00:18:23,480 00:18:24,839 Yeah. Yeah.
358 00:18:25,039 00:18:26,400 It's a pity that, you know, It's a pity that, you know,
359 00:18:26,599 00:18:29,400 they didn't actually get the dried bean version on this plate they didn't actually get the dried bean version on this plate
360 00:18:29,599 00:18:32,599 but the tinned beans, probably just a little bit softer. but the tinned beans, probably just a little bit softer.
361 00:18:33,720 00:18:35,680 Overall, this is tasty. Overall, this is tasty.
362 00:18:35,880 00:18:37,559 We've got the flavour coming through. We've got the flavour coming through.
363 00:18:37,759 00:18:39,000 Boy, it's good. Boy, it's good.
364 00:18:39,200 00:18:42,759 Mark, these are lamb shoulder koftes Mark, these are lamb shoulder koftes
365 00:18:42,960 00:18:48,200 with tahini sauce, onion jam and yoghurt flatbread. with tahini sauce, onion jam and yoghurt flatbread.
366 00:18:48,400 00:18:49,880 Ooh. Yum. Ooh. Yum.
367 00:18:50,079 00:18:53,759 And, look, this kofte... it's looking a bit sad actually. And, look, this kofte... it's looking a bit sad actually.
368 00:18:53,960 00:18:56,880 It looks, um... a bit crumbly underneath here, It looks, um... a bit crumbly underneath here,
369 00:18:57,079 00:18:58,799 which could be a bit of a problem. which could be a bit of a problem.
370 00:19:02,079 00:19:03,559 Oh. Oh.
371 00:19:07,720 00:19:09,079 (GROANS) (GROANS)
372 00:19:09,279 00:19:11,000 It's pretty crumbly, isn't it? It's pretty crumbly, isn't it?
373 00:19:11,200 00:19:13,799 Oh... the texture's all wrong for this. Oh... the texture's all wrong for this.
374 00:19:16,559 00:19:18,400 Sometimes you want lamb shoulder to fall apart, Sometimes you want lamb shoulder to fall apart,
375 00:19:18,599 00:19:21,000 but I don't think it's when it's in a kofte. but I don't think it's when it's in a kofte.
376 00:19:21,200 00:19:22,920 That's happened to me before, Mark - That's happened to me before, Mark -
377 00:19:23,119 00:19:25,559 where I've minced hamburgers where I've minced hamburgers
378 00:19:25,759 00:19:28,720 and I didn't keep the ingredients cold, and I didn't keep the ingredients cold,
379 00:19:28,920 00:19:31,039 so the fat actually melts at room temperature. so the fat actually melts at room temperature.
380 00:19:31,240 00:19:34,079 Which is a real pity, because you need that fat to be firm Which is a real pity, because you need that fat to be firm
381 00:19:34,279 00:19:36,240 and, you know, to have that chill to it and, you know, to have that chill to it
382 00:19:36,440 00:19:38,799 to actually cream through that meat. to actually cream through that meat.
383 00:19:39,000 00:19:41,880 What a pity, because there's some nice flavour in there. What a pity, because there's some nice flavour in there.
384 00:19:42,079 00:19:45,200 It's just that the texture is all wrong. It's just that the texture is all wrong.
385 00:19:45,400 00:19:47,440 Maybe you should just try it with everything Maybe you should just try it with everything
386 00:19:47,640 00:19:49,920 and then maybe it's a bit nicer. and then maybe it's a bit nicer.
387 00:19:50,119 00:19:51,960 Alright, here goes. Alright, here goes.
388 00:19:52,160 00:19:54,519 Almost like a pate. Almost like a pate.
389 00:19:58,519 00:20:02,000 Look spreading that on to the flatbread is beautiful. Look spreading that on to the flatbread is beautiful.
390 00:20:02,200 00:20:06,920 The onion jam and the tahini are just perfect. The onion jam and the tahini are just perfect.
391 00:20:07,119 00:20:09,240 Maybe they tried to do too many elements Maybe they tried to do too many elements
392 00:20:09,440 00:20:11,359 and just should have focused on the kofte. and just should have focused on the kofte.
393 00:20:11,559 00:20:13,440 And this should have been the star of the show, And this should have been the star of the show,
394 00:20:13,640 00:20:16,240 but unfortunately it's taken the back seat. but unfortunately it's taken the back seat.
395 00:20:17,599 00:20:22,319 Well, it's the final battle, Mark, and the ultimate decision is yours. Well, it's the final battle, Mark, and the ultimate decision is yours.
396 00:20:33,200 00:20:35,680 MAEVE O'MEARA: Home cook Clinton and executive chef Somer MAEVE O'MEARA: Home cook Clinton and executive chef Somer
397 00:20:35,880 00:20:39,400 have just cooked their individual dishes of Turkish kofte. have just cooked their individual dishes of Turkish kofte.
398 00:20:39,599 00:20:41,880 Judge Mark has tasted both dishes Judge Mark has tasted both dishes
399 00:20:42,079 00:20:44,920 and is ready to announce the final winner of Turkish week. and is ready to announce the final winner of Turkish week.
400 00:20:45,119 00:20:48,720 Well it's the final night of Turkish week. Well it's the final night of Turkish week.
401 00:20:48,920 00:20:51,880 Anason has three wins straight. Anason has three wins straight.
402 00:20:52,079 00:20:55,160 I think the pressure is on actually executive chef Somer! I think the pressure is on actually executive chef Somer!
403 00:20:55,359 00:20:57,200 I think you really need to win tonight, chef! I think you really need to win tonight, chef!
404 00:20:57,400 00:21:00,119 I do, actually, after three wins before. I do, actually, after three wins before.
405 00:21:01,480 00:21:05,200 Clinton what was it like cooking against executive chef Somer? Clinton what was it like cooking against executive chef Somer?
406 00:21:05,400 00:21:07,039 It was a real privilege. It was a real privilege.
407 00:21:07,240 00:21:08,680 He's been a big brother to us all He's been a big brother to us all
408 00:21:08,880 00:21:12,079 and it's been a real honour to have him alongside me in the kitchen. and it's been a real honour to have him alongside me in the kitchen.
409 00:21:12,279 00:21:13,400 Thank you. Thank you.
410 00:21:13,599 00:21:16,160 Somer, you've been watching all week. Somer, you've been watching all week.
411 00:21:16,359 00:21:18,200 How was it cooking tonight? How was it cooking tonight?
412 00:21:18,400 00:21:21,359 It was definitely not as easy as I thought it would be. It was definitely not as easy as I thought it would be.
413 00:21:21,559 00:21:24,519 I was just like, "Hang on!" (LAUGHS) I was just like, "Hang on!" (LAUGHS)
414 00:21:24,720 00:21:27,279 "Now I've got to do it all myself and without their help!" "Now I've got to do it all myself and without their help!"
415 00:21:27,480 00:21:31,200 Mark, which plate on the pass was your favourite? Mark, which plate on the pass was your favourite?
416 00:21:31,400 00:21:33,880 The best plate on the pass... The best plate on the pass...
417 00:21:38,079 00:21:41,240 ..is the beef brisket and lamb belly kofte. ..is the beef brisket and lamb belly kofte.
418 00:21:42,599 00:21:44,079 (APPLAUSE) Who did it? (APPLAUSE) Who did it?
419 00:21:46,440 00:21:48,000 Well done, chef Somer. Well done, chef Somer.
420 00:21:48,200 00:21:49,680 Feeling relieved now. Feeling relieved now.
421 00:21:49,880 00:21:51,920 With the pressure coming from this side of the room With the pressure coming from this side of the room
422 00:21:52,119 00:21:53,839 and from this gentleman over here. and from this gentleman over here.
423 00:21:54,039 00:21:57,160 I'm very happy that you enjoyed our version of kofte. I'm very happy that you enjoyed our version of kofte.
424 00:21:57,359 00:21:59,440 What I loved about this kofte, though, What I loved about this kofte, though,
425 00:21:59,640 00:22:03,039 was the balance of the meat and the fat ratio. was the balance of the meat and the fat ratio.
426 00:22:03,240 00:22:06,599 The beans gave it that little bit of pop and the acidity through that. The beans gave it that little bit of pop and the acidity through that.
427 00:22:06,799 00:22:09,200 Overall, well done. Overall, well done.
428 00:22:12,839 00:22:15,960 Chef Somer and Anason really showcased Turkish food exceptionally well Chef Somer and Anason really showcased Turkish food exceptionally well
429 00:22:16,160 00:22:18,839 and I was just privileged to be a part of that whole experience. and I was just privileged to be a part of that whole experience.
430 00:22:19,039 00:22:22,359 Clinton, mate, this was a really nice mezze platter. Clinton, mate, this was a really nice mezze platter.
431 00:22:22,559 00:22:25,759 All the elements worked together, but what let it down was the kofte. All the elements worked together, but what let it down was the kofte.
432 00:22:25,960 00:22:28,039 The texture just wasn't there. The texture just wasn't there.
433 00:22:28,240 00:22:30,480 Well done otherwise. I've got a smile on my face. Well done otherwise. I've got a smile on my face.
434 00:22:30,680 00:22:32,400 It's a little bit bittersweet. It's a little bit bittersweet.
435 00:22:32,599 00:22:35,039 The sweet is to make it to this stage of the competition The sweet is to make it to this stage of the competition
436 00:22:35,240 00:22:37,240 and to showcase Turkish food really well. and to showcase Turkish food really well.
437 00:22:37,440 00:22:41,359 Clinton, from the first night, uh... brought in his A game Clinton, from the first night, uh... brought in his A game
438 00:22:41,559 00:22:42,920 to the competition to the competition
439 00:22:43,119 00:22:44,640 and he cooked better and better. and he cooked better and better.
440 00:22:44,839 00:22:46,759 He really understands Turkish cuisine He really understands Turkish cuisine
441 00:22:46,960 00:22:50,240 and that's why I was quite under pressure today. and that's why I was quite under pressure today.
442 00:22:50,440 00:22:52,440 Clinton, you done a cracking job this week Clinton, you done a cracking job this week
443 00:22:52,640 00:22:54,240 and you should be very proud of yourself. and you should be very proud of yourself.
444 00:22:54,440 00:22:56,480 Thank you. You know what? Thank you. You know what?
445 00:22:56,680 00:22:59,000 Anason, it's the first time Anason, it's the first time
446 00:22:59,200 00:23:01,680 we've had four straight wins from the chef's line, we've had four straight wins from the chef's line,
447 00:23:01,880 00:23:03,000 so congratulations! so congratulations!
448 00:23:03,200 00:23:05,039 Well done! (APPLAUSE) Well done! (APPLAUSE)
449 00:23:11,359 00:23:12,839 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
450 00:23:13,039 00:23:14,319 Ooh! Tell me about that. Ooh! Tell me about that.
451 00:23:14,519 00:23:17,039 Join me on a unique culinary adventure Join me on a unique culinary adventure
452 00:23:17,240 00:23:19,119 through Turkish restaurant Anason... through Turkish restaurant Anason...
453 00:23:19,319 00:23:20,480 Yum! Wow! Yum! Wow!
454 00:23:20,680 00:23:23,279 ..to uncover the secrets behind their success. ..to uncover the secrets behind their success.
455 00:23:23,480 00:23:25,039 I can see that you're converting the masses. I can see that you're converting the masses.
456 00:23:25,240 00:23:26,519 Five-hour lamb. Five-hour lamb.
457 00:23:26,720 00:23:28,519 This is a lamb shoulder that we've been cooking. This is a lamb shoulder that we've been cooking.
458 00:23:28,720 00:23:30,599 A celebration of Turkish cuisine, really, isn't it? A celebration of Turkish cuisine, really, isn't it?
459 00:23:30,799 00:23:31,640 (LAUGHS) (LAUGHS)