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1 | 00:00:01,960 | 00:00:04,680 | MAEVE O'MEARA: This week, The Chefs' Line features a cuisine | MAEVE O'MEARA: This week, The Chefs' Line features a cuisine |
2 | 00:00:04,880 | 00:00:09,280 | that's rich, varied and honed by the centuries-old Ottoman Empire - | that's rich, varied and honed by the centuries-old Ottoman Empire - |
3 | 00:00:09,480 | 00:00:10,760 | Turkish. | Turkish. |
4 | 00:00:10,960 | 00:00:13,240 | This is what makes simple food great. | This is what makes simple food great. |
5 | 00:00:13,440 | 00:00:16,720 | Executive chef Somer Sivrioglu and his Turkish chefs' line | Executive chef Somer Sivrioglu and his Turkish chefs' line |
6 | 00:00:16,920 | 00:00:20,240 | delivered dish after exceptional dish to the pass, | delivered dish after exceptional dish to the pass, |
7 | 00:00:20,440 | 00:00:23,200 | leaving the home cooks quaking in their boots. | leaving the home cooks quaking in their boots. |
8 | 00:00:24,680 | 00:00:26,560 | These prawns are raw. | These prawns are raw. |
9 | 00:00:26,760 | 00:00:29,120 | Tonight I visit one of Sydney's latest additions | Tonight I visit one of Sydney's latest additions |
10 | 00:00:29,320 | 00:00:31,480 | to its restaurant scene, Anason, | to its restaurant scene, Anason, |
11 | 00:00:31,680 | 00:00:33,480 | which showcases Turkey | which showcases Turkey |
12 | 00:00:33,680 | 00:00:36,320 | and the flavour combinations Somer is known for. | and the flavour combinations Somer is known for. |
13 | 00:00:36,520 | 00:00:38,040 | It's a breakthrough dish for me. | It's a breakthrough dish for me. |
14 | 00:00:44,600 | 00:00:47,480 | Isn't it wonderful how a certain spice or taste of food | Isn't it wonderful how a certain spice or taste of food |
15 | 00:00:47,680 | 00:00:50,200 | can transport you across the world? | can transport you across the world? |
16 | 00:00:50,400 | 00:00:54,040 | Executive chef Somer Sivrioglu has designed his Turkish restaurant, | Executive chef Somer Sivrioglu has designed his Turkish restaurant, |
17 | 00:00:54,240 | 00:00:58,640 | Anason, to replicate a beautiful, bustling restaurant in Istanbul. | Anason, to replicate a beautiful, bustling restaurant in Istanbul. |
18 | 00:00:58,840 | 00:01:02,160 | For Somer, it isn't just a restaurant, it isn't just food. | For Somer, it isn't just a restaurant, it isn't just food. |
19 | 00:01:02,360 | 00:01:05,120 | It's his memories, heritage and home. | It's his memories, heritage and home. |
20 | 00:01:07,680 | 00:01:11,520 | Somer brings his own culinary flair to Sydney's newest dining district, | Somer brings his own culinary flair to Sydney's newest dining district, |
21 | 00:01:11,720 | 00:01:16,360 | Barangaroo, showcasing the complexity and variety of Turkish food. | Barangaroo, showcasing the complexity and variety of Turkish food. |
22 | 00:01:16,560 | 00:01:20,920 | A lot of people associate Turkish food with late night greasy kebabs | A lot of people associate Turkish food with late night greasy kebabs |
23 | 00:01:21,120 | 00:01:22,640 | after a big drinking session. | after a big drinking session. |
24 | 00:01:22,840 | 00:01:24,120 | It is a lot more than that. | It is a lot more than that. |
25 | 00:01:24,320 | 00:01:27,760 | Turkish cuisine is an immense and delicious world | Turkish cuisine is an immense and delicious world |
26 | 00:01:27,960 | 00:01:31,360 | full of flavours that range from its eastern borders with Asia | full of flavours that range from its eastern borders with Asia |
27 | 00:01:31,560 | 00:01:34,440 | and its cosmopolitan heart in Istanbul. | and its cosmopolitan heart in Istanbul. |
28 | 00:01:34,640 | 00:01:36,440 | Somer! Good to see you, Maeve! | Somer! Good to see you, Maeve! |
29 | 00:01:36,640 | 00:01:39,520 | Oh! Beautiful, isn't it? Thank you. Thanks for coming. | Oh! Beautiful, isn't it? Thank you. Thanks for coming. |
30 | 00:01:39,720 | 00:01:42,040 | This is... this is your ode to your homeland, isn't it? | This is... this is your ode to your homeland, isn't it? |
31 | 00:01:42,240 | 00:01:45,280 | It is. I mean, it is the new home for us. | It is. I mean, it is the new home for us. |
32 | 00:01:45,480 | 00:01:47,520 | So you've already had Efendy restaurant | So you've already had Efendy restaurant |
33 | 00:01:47,720 | 00:01:50,560 | and then Anason is the seaside version. | and then Anason is the seaside version. |
34 | 00:01:50,760 | 00:01:54,600 | It is. I mean, it's my... it's my 'hood, you know, Istanbul. | It is. I mean, it's my... it's my 'hood, you know, Istanbul. |
35 | 00:01:54,800 | 00:01:58,560 | Efendy is Anatolian roots of Turkish food that we are celebrating, | Efendy is Anatolian roots of Turkish food that we are celebrating, |
36 | 00:01:58,760 | 00:02:00,200 | and in here, in Anason, | and in here, in Anason, |
37 | 00:02:00,400 | 00:02:03,600 | we're celebrating the urban food of Istanbul. | we're celebrating the urban food of Istanbul. |
38 | 00:02:03,800 | 00:02:07,040 | So coming to Anason, what do... what do diners expect to taste? | So coming to Anason, what do... what do diners expect to taste? |
39 | 00:02:07,240 | 00:02:10,400 | So you would generally start with small cold mezzes. | So you would generally start with small cold mezzes. |
40 | 00:02:10,600 | 00:02:13,040 | Sharing. It's all about sharing, our food culture. | Sharing. It's all about sharing, our food culture. |
41 | 00:02:13,240 | 00:02:14,840 | Fresh simit and bread. | Fresh simit and bread. |
42 | 00:02:15,040 | 00:02:19,000 | And then you would move onto, like, prawn dishes, octopus, scallops. | And then you would move onto, like, prawn dishes, octopus, scallops. |
43 | 00:02:19,200 | 00:02:21,640 | It is celebrating the Australian produce | It is celebrating the Australian produce |
44 | 00:02:21,840 | 00:02:25,240 | with our own unique touch of Istanbul style... | with our own unique touch of Istanbul style... |
45 | 00:02:25,440 | 00:02:26,920 | ..style culinary arts. | ..style culinary arts. |
46 | 00:02:27,120 | 00:02:31,920 | A keen member of Somer's chefs' line is station chef Inal. | A keen member of Somer's chefs' line is station chef Inal. |
47 | 00:02:32,120 | 00:02:33,400 | Born and raised in Turkey, | Born and raised in Turkey, |
48 | 00:02:33,600 | 00:02:36,760 | he brings a wealth of baking experience to the kitchen. | he brings a wealth of baking experience to the kitchen. |
49 | 00:02:36,960 | 00:02:40,280 | Our station chef Inal is another young talent | Our station chef Inal is another young talent |
50 | 00:02:40,480 | 00:02:42,320 | and he is an amazing chef. | and he is an amazing chef. |
51 | 00:02:42,520 | 00:02:45,120 | And Inal brings that finesse into the kitchen | And Inal brings that finesse into the kitchen |
52 | 00:02:45,320 | 00:02:48,240 | and he uses his skills to take it up a notch | and he uses his skills to take it up a notch |
53 | 00:02:48,440 | 00:02:50,280 | from our traditional Turkish food. | from our traditional Turkish food. |
54 | 00:02:50,480 | 00:02:51,760 | Inal's challenge this week | Inal's challenge this week |
55 | 00:02:51,960 | 00:02:55,680 | was to produce Istanbul's favourite street snack, simit. | was to produce Istanbul's favourite street snack, simit. |
56 | 00:02:55,880 | 00:02:59,640 | Although a simple style bake, the technique required | Although a simple style bake, the technique required |
57 | 00:02:59,840 | 00:03:03,480 | to produce this classic is extremely specialised. | to produce this classic is extremely specialised. |
58 | 00:03:03,680 | 00:03:07,120 | Inal showed great expertise, but for some of the home cooks, | Inal showed great expertise, but for some of the home cooks, |
59 | 00:03:07,320 | 00:03:10,680 | getting to grips with the finer details was a struggle. | getting to grips with the finer details was a struggle. |
60 | 00:03:10,880 | 00:03:12,560 | MELISSA LEONG: The simit's not gonna be simit. | MELISSA LEONG: The simit's not gonna be simit. |
61 | 00:03:12,760 | 00:03:15,800 | It's gonna be too doughy and that's not the desired effect. | It's gonna be too doughy and that's not the desired effect. |
62 | 00:03:16,000 | 00:03:18,080 | Inal's talent and skill shone through | Inal's talent and skill shone through |
63 | 00:03:18,280 | 00:03:20,320 | as he delivered the star of the show. | as he delivered the star of the show. |
64 | 00:03:20,520 | 00:03:23,800 | This? This is textbook simit. | This? This is textbook simit. |
65 | 00:03:24,000 | 00:03:27,000 | Right down to the braiding and the sesame crusting. | Right down to the braiding and the sesame crusting. |
66 | 00:03:27,200 | 00:03:30,240 | And look at this. It's fluffy and soft. | And look at this. It's fluffy and soft. |
67 | 00:03:30,440 | 00:03:32,440 | This is what makes simple food great. | This is what makes simple food great. |
68 | 00:03:32,640 | 00:03:37,960 | So, Inal, you blitzed the studio with your simit the other night. | So, Inal, you blitzed the studio with your simit the other night. |
69 | 00:03:38,160 | 00:03:39,640 | Yeah. Fantastic. Fantastic. | Yeah. Fantastic. Fantastic. |
70 | 00:03:39,840 | 00:03:41,320 | Do you enjoy it? | Do you enjoy it? |
71 | 00:03:41,520 | 00:03:45,040 | Yeah, there is so much fun... yeah, when I do this. | Yeah, there is so much fun... yeah, when I do this. |
72 | 00:03:46,080 | 00:03:49,720 | Somer, for you it was important to have simit in your restaurants | Somer, for you it was important to have simit in your restaurants |
73 | 00:03:49,920 | 00:03:51,200 | in Australia, wasn't it? | in Australia, wasn't it? |
74 | 00:03:51,400 | 00:03:54,920 | Very much so because it is the ultimate street snack in Turkey | Very much so because it is the ultimate street snack in Turkey |
75 | 00:03:55,120 | 00:03:59,160 | and anyone who has been to Turkey will know about the simit carts | and anyone who has been to Turkey will know about the simit carts |
76 | 00:03:59,360 | 00:04:02,240 | where you can get that, off the... you know, off the street, | where you can get that, off the... you know, off the street, |
77 | 00:04:02,440 | 00:04:03,720 | have it while you are walking | have it while you are walking |
78 | 00:04:03,920 | 00:04:06,200 | and it's something that I really wanted to bring to Australia. | and it's something that I really wanted to bring to Australia. |
79 | 00:04:06,400 | 00:04:10,920 | So it's a ring of dough encrusted with sesame seeds, | So it's a ring of dough encrusted with sesame seeds, |
80 | 00:04:11,120 | 00:04:13,760 | but it's got an added, wonderful flavour. | but it's got an added, wonderful flavour. |
81 | 00:04:13,960 | 00:04:14,880 | Definitely. | Definitely. |
82 | 00:04:15,080 | 00:04:16,560 | So you dunk it into the grape molasses, | So you dunk it into the grape molasses, |
83 | 00:04:16,760 | 00:04:19,080 | then cover it with the sesame | then cover it with the sesame |
84 | 00:04:19,280 | 00:04:21,600 | and it just gives all that beautiful tastes. | and it just gives all that beautiful tastes. |
85 | 00:04:21,800 | 00:04:24,040 | And sesame is so good for you. Yeah, exactly. | And sesame is so good for you. Yeah, exactly. |
86 | 00:04:24,240 | 00:04:25,560 | And you can just have it by itself | And you can just have it by itself |
87 | 00:04:25,760 | 00:04:27,880 | or you can have it like we're gonna show a bit later | or you can have it like we're gonna show a bit later |
88 | 00:04:28,080 | 00:04:31,600 | with the basic... like the atom, with the yoghurt and chillies. | with the basic... like the atom, with the yoghurt and chillies. |
89 | 00:04:31,800 | 00:04:33,680 | So we've got a master in training here? | So we've got a master in training here? |
90 | 00:04:33,880 | 00:04:35,160 | Very much so. | Very much so. |
91 | 00:04:35,360 | 00:04:38,440 | What we know in Australia as Turkish bread doesn't exist in Turkey! | What we know in Australia as Turkish bread doesn't exist in Turkey! |
92 | 00:04:38,640 | 00:04:42,240 | So in my opinion, simit is more like the real Turkish bread | So in my opinion, simit is more like the real Turkish bread |
93 | 00:04:42,440 | 00:04:46,240 | and hopefully one day we'll introduce that all around Australia. | and hopefully one day we'll introduce that all around Australia. |
94 | 00:04:46,440 | 00:04:48,280 | Wow. Beautiful, Somer. | Wow. Beautiful, Somer. |
95 | 00:04:48,480 | 00:04:50,160 | Somer, your breakfast! | Somer, your breakfast! |
96 | 00:04:50,360 | 00:04:52,320 | You've done this before! Oh! | You've done this before! Oh! |
97 | 00:04:52,520 | 00:04:56,000 | Eaten as a snack or with sweet and savoury accompaniments, | Eaten as a snack or with sweet and savoury accompaniments, |
98 | 00:04:56,200 | 00:04:59,880 | simit is also an essential part of a Turkish breakfast. | simit is also an essential part of a Turkish breakfast. |
99 | 00:05:00,080 | 00:05:03,160 | Oh, mmm! | Oh, mmm! |
100 | 00:05:03,360 | 00:05:06,320 | Hot... but beautiful! | Hot... but beautiful! |
101 | 00:05:06,520 | 00:05:08,840 | Lovely. Soft on the inside. | Lovely. Soft on the inside. |
102 | 00:05:09,040 | 00:05:11,800 | So crunchy on the outside. Mmm. | So crunchy on the outside. Mmm. |
103 | 00:05:12,000 | 00:05:16,280 | Somer's interpretation of flavour combinations and ancient traditions | Somer's interpretation of flavour combinations and ancient traditions |
104 | 00:05:16,480 | 00:05:20,200 | has put a new spin on some Turkish classics and culinary techniques. | has put a new spin on some Turkish classics and culinary techniques. |
105 | 00:05:20,400 | 00:05:24,960 | This is one dish that has been brought by the Turkey tribe | This is one dish that has been brought by the Turkey tribe |
106 | 00:05:25,160 | 00:05:28,120 | when they came to Anatolia on the saddles of their horses. | when they came to Anatolia on the saddles of their horses. |
107 | 00:05:28,320 | 00:05:29,600 | Ah... | Ah... |
108 | 00:05:29,800 | 00:05:33,160 | So they would put pieces of beef under the saddles of the horses... | So they would put pieces of beef under the saddles of the horses... |
109 | 00:05:33,360 | 00:05:34,720 | With the spicing? | With the spicing? |
110 | 00:05:34,920 | 00:05:36,720 | ..with the spicing just to dry it. | ..with the spicing just to dry it. |
111 | 00:05:36,920 | 00:05:38,440 | So it's like a jerky for them | So it's like a jerky for them |
112 | 00:05:38,640 | 00:05:41,920 | so it will just last them throughout the trip | so it will just last them throughout the trip |
113 | 00:05:42,120 | 00:05:45,000 | and they can just have a bit of it and that's the pastirma tradition. | and they can just have a bit of it and that's the pastirma tradition. |
114 | 00:05:45,200 | 00:05:48,880 | This traditional curing technique can also be applied to fish. | This traditional curing technique can also be applied to fish. |
115 | 00:05:49,080 | 00:05:51,040 | This one is salmon pastirma. | This one is salmon pastirma. |
116 | 00:05:51,240 | 00:05:53,640 | So is that a salt and sugar mix? | So is that a salt and sugar mix? |
117 | 00:05:53,840 | 00:05:55,840 | Salt, sugar and carrots. And carrots? | Salt, sugar and carrots. And carrots? |
118 | 00:05:56,040 | 00:05:57,600 | And carrots. Why do you use carrots? | And carrots. Why do you use carrots? |
119 | 00:05:57,800 | 00:06:01,280 | Carrots, it just helps to preserve the colour of the salmon | Carrots, it just helps to preserve the colour of the salmon |
120 | 00:06:01,480 | 00:06:03,760 | and also absorbs the moisture. | and also absorbs the moisture. |
121 | 00:06:03,960 | 00:06:05,440 | And it's just a day to cure? | And it's just a day to cure? |
122 | 00:06:05,640 | 00:06:07,000 | Yeah, it's only a day to cure. | Yeah, it's only a day to cure. |
123 | 00:06:07,200 | 00:06:09,560 | So we are going to just put this into the fridge | So we are going to just put this into the fridge |
124 | 00:06:09,760 | 00:06:12,920 | and it will get all the moisture out of the salmon and then we'll cut it. | and it will get all the moisture out of the salmon and then we'll cut it. |
125 | 00:06:13,120 | 00:06:15,000 | After a day curing, the next step | After a day curing, the next step |
126 | 00:06:15,200 | 00:06:19,440 | is to skin and coat the salmon in a spice mix known as cemen. | is to skin and coat the salmon in a spice mix known as cemen. |
127 | 00:06:19,640 | 00:06:23,480 | So in this cemen mixture, we've got fenugreek, garlic, cumin, | So in this cemen mixture, we've got fenugreek, garlic, cumin, |
128 | 00:06:23,680 | 00:06:25,720 | smoked paprika to give that smoky flavour. | smoked paprika to give that smoky flavour. |
129 | 00:06:25,920 | 00:06:27,880 | Beautiful! And hot cayenne pepper. | Beautiful! And hot cayenne pepper. |
130 | 00:06:28,080 | 00:06:30,800 | Smells like fenugreek. It is, isn't it? It's really strong. | Smells like fenugreek. It is, isn't it? It's really strong. |
131 | 00:06:31,000 | 00:06:32,560 | It's a classic pastirma smell. Yeah, yeah. | It's a classic pastirma smell. Yeah, yeah. |
132 | 00:06:32,760 | 00:06:36,120 | Once coated, the salmon is rested for 24 hours in a chiller | Once coated, the salmon is rested for 24 hours in a chiller |
133 | 00:06:36,320 | 00:06:40,040 | to absorb the marinade, then thinly sliced. | to absorb the marinade, then thinly sliced. |
134 | 00:06:40,240 | 00:06:42,840 | Wow. That is so beautiful. | Wow. That is so beautiful. |
135 | 00:06:43,040 | 00:06:45,320 | So that comes to room temperature... | So that comes to room temperature... |
136 | 00:06:45,520 | 00:06:46,920 | Yeah, by the time you plate it up, | Yeah, by the time you plate it up, |
137 | 00:06:47,120 | 00:06:49,400 | it will come to room temperature in five minutes. | it will come to room temperature in five minutes. |
138 | 00:06:49,600 | 00:06:52,480 | The curing of the salmon is the hero of this dish. | The curing of the salmon is the hero of this dish. |
139 | 00:06:52,680 | 00:06:55,200 | All that's required to enhance the flavour | All that's required to enhance the flavour |
140 | 00:06:55,400 | 00:06:58,240 | is the addition of some simple, fresh ingredients. | is the addition of some simple, fresh ingredients. |
141 | 00:06:58,440 | 00:07:02,640 | So if you did it at home, freezing it allows you to slice with a knife? | So if you did it at home, freezing it allows you to slice with a knife? |
142 | 00:07:02,840 | 00:07:04,120 | Yeah, you can definitely slice. | Yeah, you can definitely slice. |
143 | 00:07:04,320 | 00:07:05,800 | One of your prettiest dishes, I think. | One of your prettiest dishes, I think. |
144 | 00:07:06,000 | 00:07:07,760 | I love the look of this dish. Yeah. | I love the look of this dish. Yeah. |
145 | 00:07:07,960 | 00:07:10,280 | Baby cucumbers. Beautiful. | Baby cucumbers. Beautiful. |
146 | 00:07:10,480 | 00:07:11,920 | This type of chilli... Bit of chillies. | This type of chilli... Bit of chillies. |
147 | 00:07:12,120 | 00:07:14,080 | The long, red chillies. Yeah. | The long, red chillies. Yeah. |
148 | 00:07:14,280 | 00:07:19,000 | Summer pickles with the red onions and obviously with a bit of dill | Summer pickles with the red onions and obviously with a bit of dill |
149 | 00:07:19,200 | 00:07:21,120 | because dill and salmon are the best friends. | because dill and salmon are the best friends. |
150 | 00:07:21,320 | 00:07:24,000 | They are. That looks so beautiful. | They are. That looks so beautiful. |
151 | 00:07:24,200 | 00:07:26,520 | And to finish it off with a bit of chilli oil. | And to finish it off with a bit of chilli oil. |
152 | 00:07:26,720 | 00:07:28,760 | Oh, chilli oil! | Oh, chilli oil! |
153 | 00:07:28,960 | 00:07:32,480 | So this is a salmon pastirma. Wow. Bring on summer! | So this is a salmon pastirma. Wow. Bring on summer! |
154 | 00:07:32,680 | 00:07:34,840 | Looks beautiful. | Looks beautiful. |
155 | 00:07:35,040 | 00:07:36,640 | Cheers, chef! | Cheers, chef! |
156 | 00:07:37,640 | 00:07:39,200 | Oh, wow! | Oh, wow! |
157 | 00:07:39,400 | 00:07:41,600 | That's great, isn't it? | That's great, isn't it? |
158 | 00:07:41,800 | 00:07:43,560 | So you can still taste the pastirma. | So you can still taste the pastirma. |
159 | 00:07:43,760 | 00:07:46,680 | Lovely and spiced. Beautiful fish. | Lovely and spiced. Beautiful fish. |
160 | 00:07:46,880 | 00:07:48,280 | But you can still taste the salmon. | But you can still taste the salmon. |
161 | 00:07:48,480 | 00:07:49,840 | You can still taste the salmon | You can still taste the salmon |
162 | 00:07:50,040 | 00:07:53,560 | and the chilli oil just gives it that mmm warmth. | and the chilli oil just gives it that mmm warmth. |
163 | 00:07:53,760 | 00:07:56,120 | It's actually something that you eat and the flavours build up. | It's actually something that you eat and the flavours build up. |
164 | 00:07:56,320 | 00:07:59,120 | Exactly, yeah, yeah. Wow! I love this dish. | Exactly, yeah, yeah. Wow! I love this dish. |
165 | 00:07:59,320 | 00:08:00,960 | One of your best, Somer! Thank you, Maeve. | One of your best, Somer! Thank you, Maeve. |
166 | 00:08:01,160 | 00:08:06,000 | Coming up, Anason's sous-chef Ozge shows me a delicious mezze dish. | Coming up, Anason's sous-chef Ozge shows me a delicious mezze dish. |
167 | 00:08:06,200 | 00:08:09,840 | That is delicious. It's just a lovely, mellow chilli flavour. | That is delicious. It's just a lovely, mellow chilli flavour. |
168 | 00:08:14,800 | 00:08:17,400 | MAEVE O'MEARA: Anason is Sydney's little taste of Istanbul | MAEVE O'MEARA: Anason is Sydney's little taste of Istanbul |
169 | 00:08:17,600 | 00:08:20,920 | and home to a chefs' line steeped in heritage and passion. | and home to a chefs' line steeped in heritage and passion. |
170 | 00:08:21,120 | 00:08:24,440 | Sous-chef Ozge is a welcome addition to this kitchen. | Sous-chef Ozge is a welcome addition to this kitchen. |
171 | 00:08:24,640 | 00:08:27,560 | I met Ozge through the Australian consul in Turkey. | I met Ozge through the Australian consul in Turkey. |
172 | 00:08:27,760 | 00:08:31,200 | Her work ethic was amazing. You could feel it straightaway. | Her work ethic was amazing. You could feel it straightaway. |
173 | 00:08:31,400 | 00:08:33,760 | Ozge as a chef is very detail-orientated. | Ozge as a chef is very detail-orientated. |
174 | 00:08:33,960 | 00:08:36,480 | She is definitely the most systematic chef that I have, | She is definitely the most systematic chef that I have, |
175 | 00:08:36,680 | 00:08:39,480 | including myself, and she really wanted to come and work with us. | including myself, and she really wanted to come and work with us. |
176 | 00:08:39,680 | 00:08:41,760 | This week, in the Chefs' Line kitchen, | This week, in the Chefs' Line kitchen, |
177 | 00:08:41,960 | 00:08:45,960 | sous-chef Ozge had to cook a dish that epitomises Turkish cuisine. | sous-chef Ozge had to cook a dish that epitomises Turkish cuisine. |
178 | 00:08:46,160 | 00:08:49,800 | We want your version of imam bayildi. | We want your version of imam bayildi. |
179 | 00:08:50,000 | 00:08:53,040 | But she didn't always know how to make this well-known favourite. | But she didn't always know how to make this well-known favourite. |
180 | 00:08:53,240 | 00:08:55,640 | One of my favourite memory about this dish | One of my favourite memory about this dish |
181 | 00:08:55,840 | 00:08:58,320 | is the first day I came here, | is the first day I came here, |
182 | 00:08:58,520 | 00:09:01,480 | worked with Somer in the kitchen, he asked me... | worked with Somer in the kitchen, he asked me... |
183 | 00:09:01,680 | 00:09:05,480 | ..the first question he asked me is, "How do you cook imam bayildi?" | ..the first question he asked me is, "How do you cook imam bayildi?" |
184 | 00:09:05,680 | 00:09:08,880 | And I said, "I fry it." It's the wrong answer. | And I said, "I fry it." It's the wrong answer. |
185 | 00:09:09,080 | 00:09:11,600 | You can't fry eggplants for the imam bayildi. | You can't fry eggplants for the imam bayildi. |
186 | 00:09:11,800 | 00:09:15,560 | You have to do the classical version like in the pan | You have to do the classical version like in the pan |
187 | 00:09:15,760 | 00:09:17,760 | with all the ingredients and olive oil braising. | with all the ingredients and olive oil braising. |
188 | 00:09:17,960 | 00:09:22,440 | I said, "OK, but I love the frying version of it!" (LAUGHS) | I said, "OK, but I love the frying version of it!" (LAUGHS) |
189 | 00:09:22,640 | 00:09:26,480 | Ozge drew on her heritage and all she's learned from head chef Somer | Ozge drew on her heritage and all she's learned from head chef Somer |
190 | 00:09:26,680 | 00:09:30,000 | and delivered the perfect version of this Turkish classic. | and delivered the perfect version of this Turkish classic. |
191 | 00:09:30,200 | 00:09:31,520 | Beautiful. | Beautiful. |
192 | 00:09:31,720 | 00:09:34,080 | Gosh, I love when you can just see flavour. | Gosh, I love when you can just see flavour. |
193 | 00:09:39,040 | 00:09:41,120 | I love this dish so much. | I love this dish so much. |
194 | 00:09:41,320 | 00:09:44,000 | Almost cooked from the soul, like I can taste it. | Almost cooked from the soul, like I can taste it. |
195 | 00:09:44,200 | 00:09:48,080 | The best plate on the pass is... | The best plate on the pass is... |
196 | 00:09:51,640 | 00:09:54,480 | ..the classic striped imam bayildi. | ..the classic striped imam bayildi. |
197 | 00:09:54,680 | 00:09:59,080 | (APPLAUSE) | (APPLAUSE) |
198 | 00:09:59,280 | 00:10:02,720 | Today, Ozge is going to show me a simple yet elegant dish | Today, Ozge is going to show me a simple yet elegant dish |
199 | 00:10:02,920 | 00:10:05,080 | that's a real favourite at Anason - atom. | that's a real favourite at Anason - atom. |
200 | 00:10:05,280 | 00:10:07,200 | Oh, doesn't that look beautiful? | Oh, doesn't that look beautiful? |
201 | 00:10:07,400 | 00:10:12,720 | And tell me, is it a special yoghurt that you use to strain? | And tell me, is it a special yoghurt that you use to strain? |
202 | 00:10:12,920 | 00:10:17,280 | No. Just regular pot set yoghurt. We get it from Auburn. | No. Just regular pot set yoghurt. We get it from Auburn. |
203 | 00:10:17,480 | 00:10:20,440 | Yeah, the Turkish suburb of Sydney. Yeah. | Yeah, the Turkish suburb of Sydney. Yeah. |
204 | 00:10:20,640 | 00:10:24,440 | So, my grandmother used to mix it. (BOTH LAUGH) | So, my grandmother used to mix it. (BOTH LAUGH) |
205 | 00:10:24,640 | 00:10:26,600 | Yeah, this is all mixed. | Yeah, this is all mixed. |
206 | 00:10:26,800 | 00:10:29,560 | Wow. That is hard work. | Wow. That is hard work. |
207 | 00:10:29,760 | 00:10:31,960 | Yeah, next step is we burn the butter. | Yeah, next step is we burn the butter. |
208 | 00:10:32,160 | 00:10:33,960 | Burn the butter with the chillies. Yes. | Burn the butter with the chillies. Yes. |
209 | 00:10:35,840 | 00:10:39,760 | So tell me, burnt butter I know in the Italian and the French world, | So tell me, burnt butter I know in the Italian and the French world, |
210 | 00:10:39,960 | 00:10:42,040 | but it's also part of the Turkish technique. | but it's also part of the Turkish technique. |
211 | 00:10:42,240 | 00:10:45,320 | Yeah, we usually use this burnt butter | Yeah, we usually use this burnt butter |
212 | 00:10:45,520 | 00:10:47,920 | with all these Turkish dishes with the yoghurt. | with all these Turkish dishes with the yoghurt. |
213 | 00:10:48,120 | 00:10:49,400 | Ahh! | Ahh! |
214 | 00:10:49,600 | 00:10:52,520 | They always put burned butter on top of yoghurt | They always put burned butter on top of yoghurt |
215 | 00:10:52,720 | 00:10:54,280 | in every dish, like manti. | in every dish, like manti. |
216 | 00:10:54,480 | 00:10:56,000 | And you're really burning it! | And you're really burning it! |
217 | 00:10:56,200 | 00:10:57,760 | Yeah, really burning it. Yeah! | Yeah, really burning it. Yeah! |
218 | 00:10:58,000 | 00:11:01,000 | That's beautiful. It goes lovely orange. Yeah. | That's beautiful. It goes lovely orange. Yeah. |
219 | 00:11:01,200 | 00:11:03,800 | And tell me, these fresh chillies are a Turkish chilli? | And tell me, these fresh chillies are a Turkish chilli? |
220 | 00:11:04,000 | 00:11:06,320 | These are called sometimes breakfast peppers. | These are called sometimes breakfast peppers. |
221 | 00:11:06,520 | 00:11:07,920 | Breakfast peppers. Yeah. | Breakfast peppers. Yeah. |
222 | 00:11:08,120 | 00:11:10,400 | They're not too hot, are they? No. If you want, you can try. | They're not too hot, are they? No. If you want, you can try. |
223 | 00:11:10,600 | 00:11:12,600 | OK, here we are. Uh-huh. They are really sweet. | OK, here we are. Uh-huh. They are really sweet. |
224 | 00:11:12,800 | 00:11:15,040 | Some of them may be... Ah! | Some of them may be... Ah! |
225 | 00:11:15,240 | 00:11:18,400 | (LAUGHS) They're OK, right? No, it's delicious. | (LAUGHS) They're OK, right? No, it's delicious. |
226 | 00:11:18,600 | 00:11:21,680 | It's got that lovely... It's a sort of green capsicum flavour. | It's got that lovely... It's a sort of green capsicum flavour. |
227 | 00:11:21,880 | 00:11:24,200 | Now I'll add the green peppers. | Now I'll add the green peppers. |
228 | 00:11:24,400 | 00:11:26,240 | This dish is all about texture. | This dish is all about texture. |
229 | 00:11:26,440 | 00:11:27,880 | To keep the green chillies firm, | To keep the green chillies firm, |
230 | 00:11:28,080 | 00:11:30,640 | Ozge just warms them through in the butter. | Ozge just warms them through in the butter. |
231 | 00:11:32,720 | 00:11:35,280 | That's such a great smell, that butter, isn't it? Yeah. | That's such a great smell, that butter, isn't it? Yeah. |
232 | 00:11:37,840 | 00:11:40,680 | Whoo! Yum! Look at that. | Whoo! Yum! Look at that. |
233 | 00:11:43,600 | 00:11:45,600 | Tell me, do you eat atom at home | Tell me, do you eat atom at home |
234 | 00:11:45,800 | 00:11:49,320 | or is it more something you'd have in a meyhane, a mezze style? | or is it more something you'd have in a meyhane, a mezze style? |
235 | 00:11:49,520 | 00:11:52,120 | I never do it at home. You wouldn't make it at home? | I never do it at home. You wouldn't make it at home? |
236 | 00:11:52,320 | 00:11:54,600 | But it should be some dish like mezze. | But it should be some dish like mezze. |
237 | 00:11:54,800 | 00:11:56,920 | It should be special for the occasions. | It should be special for the occasions. |
238 | 00:11:57,120 | 00:11:59,640 | Oh, that oil is such a lovely colour. | Oh, that oil is such a lovely colour. |
239 | 00:12:03,200 | 00:12:05,480 | Mmm. Too hot? | Mmm. Too hot? |
240 | 00:12:05,680 | 00:12:07,280 | That is delicious. | That is delicious. |
241 | 00:12:07,480 | 00:12:12,440 | Creamy. Little bit hot, but it's just a lovely, mellow, chilli flavour. | Creamy. Little bit hot, but it's just a lovely, mellow, chilli flavour. |
242 | 00:12:12,640 | 00:12:14,520 | Thank you, Ozge, for joining us. | Thank you, Ozge, for joining us. |
243 | 00:12:14,720 | 00:12:17,320 | Thank you. I hope you enjoyed it. Very much. | Thank you. I hope you enjoyed it. Very much. |
244 | 00:12:17,520 | 00:12:20,280 | Coming up, I taste a dish that changes my opinion. | Coming up, I taste a dish that changes my opinion. |
245 | 00:12:20,480 | 00:12:22,040 | Well, well. | Well, well. |
246 | 00:12:22,240 | 00:12:25,680 | I haven't eaten veal liver in... I don't know how long. | I haven't eaten veal liver in... I don't know how long. |
247 | 00:12:30,640 | 00:12:32,600 | MAEVE O'MEARA: I'm at Turkish restaurant Anason | MAEVE O'MEARA: I'm at Turkish restaurant Anason |
248 | 00:12:32,800 | 00:12:34,200 | in Sydney's Barangaroo. | in Sydney's Barangaroo. |
249 | 00:12:34,400 | 00:12:36,480 | Executive chef Somer Sivrioglu's restaurant | Executive chef Somer Sivrioglu's restaurant |
250 | 00:12:36,680 | 00:12:39,760 | evokes the concept of the meyhanes of Istanbul. | evokes the concept of the meyhanes of Istanbul. |
251 | 00:12:39,960 | 00:12:42,840 | In here we are trying to harness as much as Istanbul | In here we are trying to harness as much as Istanbul |
252 | 00:12:43,040 | 00:12:45,320 | we can fit into a small restaurant, | we can fit into a small restaurant, |
253 | 00:12:45,520 | 00:12:48,040 | but it's quite hard because there's so much influences | but it's quite hard because there's so much influences |
254 | 00:12:48,240 | 00:12:49,560 | and so much to draw from, | and so much to draw from, |
255 | 00:12:49,760 | 00:12:53,480 | so we limit ourselves into more the drinking food of mezzes | so we limit ourselves into more the drinking food of mezzes |
256 | 00:12:53,680 | 00:12:56,520 | and then showcasing some of the beautiful produce | and then showcasing some of the beautiful produce |
257 | 00:12:56,720 | 00:12:59,000 | that we can find in Australia | that we can find in Australia |
258 | 00:12:59,200 | 00:13:01,320 | and putting our Turkish techniques onto it. | and putting our Turkish techniques onto it. |
259 | 00:13:01,520 | 00:13:03,000 | The authenticity of the food | The authenticity of the food |
260 | 00:13:03,200 | 00:13:06,880 | comes down to the experience and heritage of Somer's chefs' line. | comes down to the experience and heritage of Somer's chefs' line. |
261 | 00:13:07,080 | 00:13:09,800 | All my team that have been with me at the chefs' line, | All my team that have been with me at the chefs' line, |
262 | 00:13:10,000 | 00:13:13,120 | my sous-chef Ozge, my section chef Inal, | my sous-chef Ozge, my section chef Inal, |
263 | 00:13:13,320 | 00:13:16,000 | and my apprentice chef Cagin, they're all Turkish. | and my apprentice chef Cagin, they're all Turkish. |
264 | 00:13:16,200 | 00:13:17,760 | And they share your vision, don't they? | And they share your vision, don't they? |
265 | 00:13:17,960 | 00:13:20,720 | Oh, yeah. I mean, it's just that we have to have that match... | Oh, yeah. I mean, it's just that we have to have that match... |
266 | 00:13:20,920 | 00:13:24,120 | ..because it is very difficult to work and create something | ..because it is very difficult to work and create something |
267 | 00:13:24,320 | 00:13:27,760 | as exquisite as this without having the support of your team. | as exquisite as this without having the support of your team. |
268 | 00:13:27,960 | 00:13:30,920 | The newest member of the team is apprentice, Cagin, | The newest member of the team is apprentice, Cagin, |
269 | 00:13:31,120 | 00:13:33,680 | who's worked at Anason for only four months. | who's worked at Anason for only four months. |
270 | 00:13:33,880 | 00:13:37,800 | I like Turkish cuisine because it's between Asia and Europe | I like Turkish cuisine because it's between Asia and Europe |
271 | 00:13:38,000 | 00:13:42,440 | and you can find familiar dishes from around the world. | and you can find familiar dishes from around the world. |
272 | 00:13:42,640 | 00:13:47,600 | We have lots of history in Anatolia and lots of races living there. | We have lots of history in Anatolia and lots of races living there. |
273 | 00:13:47,800 | 00:13:49,680 | That's why I love Turkish cuisine. | That's why I love Turkish cuisine. |
274 | 00:13:49,880 | 00:13:51,520 | For Cagin, the Chefs' Line kitchen | For Cagin, the Chefs' Line kitchen |
275 | 00:13:51,720 | 00:13:54,080 | was his first taste of competitive cooking | was his first taste of competitive cooking |
276 | 00:13:54,280 | 00:13:55,800 | and it was all eyes on him | and it was all eyes on him |
277 | 00:13:56,000 | 00:13:59,960 | as he cooked the classic kataifi prawns with walnut muhammara. | as he cooked the classic kataifi prawns with walnut muhammara. |
278 | 00:14:03,560 | 00:14:04,600 | Yes, Chef. | Yes, Chef. |
279 | 00:14:04,800 | 00:14:07,720 | In normal life, at restaurant, if he is in the kitchen, | In normal life, at restaurant, if he is in the kitchen, |
280 | 00:14:07,920 | 00:14:10,640 | he most of the time watches me, so I am used to it, | he most of the time watches me, so I am used to it, |
281 | 00:14:10,840 | 00:14:15,160 | but my first time in a competition, my legs were shaking really badly. | but my first time in a competition, my legs were shaking really badly. |
282 | 00:14:15,360 | 00:14:16,640 | It's hard. | It's hard. |
283 | 00:14:16,840 | 00:14:19,560 | However, the home cooks were also feeling the pressure. | However, the home cooks were also feeling the pressure. |
284 | 00:14:19,760 | 00:14:22,960 | The griddle pan didn't heat up in time. I did feel time pressure. | The griddle pan didn't heat up in time. I did feel time pressure. |
285 | 00:14:23,160 | 00:14:25,600 | That's a lot of elements to achieve in one hour. | That's a lot of elements to achieve in one hour. |
286 | 00:14:25,800 | 00:14:28,720 | Five minutes to go before you need your plates on the pass. | Five minutes to go before you need your plates on the pass. |
287 | 00:14:28,920 | 00:14:30,200 | These prawns are raw. | These prawns are raw. |
288 | 00:14:30,400 | 00:14:31,760 | But when it came to the crunch, | But when it came to the crunch, |
289 | 00:14:31,960 | 00:14:35,960 | Cagin's combination of flavours and attention to detail won the day. | Cagin's combination of flavours and attention to detail won the day. |
290 | 00:14:36,160 | 00:14:39,560 | That is great. It's got acidity. It's got spice. | That is great. It's got acidity. It's got spice. |
291 | 00:14:39,760 | 00:14:41,360 | And those bits of pomegranate, | And those bits of pomegranate, |
292 | 00:14:41,560 | 00:14:45,000 | those pops of sweetness, really quite delicious. | those pops of sweetness, really quite delicious. |
293 | 00:14:45,200 | 00:14:48,680 | SOMER: The only issue for Cagin now, he will regret winning that | SOMER: The only issue for Cagin now, he will regret winning that |
294 | 00:14:48,880 | 00:14:50,760 | because he will be the one wrapping the prawns, | because he will be the one wrapping the prawns, |
295 | 00:14:50,960 | 00:14:52,520 | and we sell them by the truckloads. | and we sell them by the truckloads. |
296 | 00:14:52,720 | 00:14:55,560 | Maeve, this is Cagin, our extraordinary apprentice chef. | Maeve, this is Cagin, our extraordinary apprentice chef. |
297 | 00:14:55,760 | 00:14:57,080 | Extraordinary! Yeah. | Extraordinary! Yeah. |
298 | 00:14:57,280 | 00:14:59,520 | And he has been great for us for Chefs' Line. | And he has been great for us for Chefs' Line. |
299 | 00:14:59,720 | 00:15:01,760 | And how was it being on the Chefs' Line? | And how was it being on the Chefs' Line? |
300 | 00:15:01,960 | 00:15:07,520 | It was so hard for me because when you get so much excited, | It was so hard for me because when you get so much excited, |
301 | 00:15:07,720 | 00:15:09,200 | you can't think about too much. | you can't think about too much. |
302 | 00:15:09,400 | 00:15:12,320 | Yeah, I forgot what I'm going to do during the show. | Yeah, I forgot what I'm going to do during the show. |
303 | 00:15:12,520 | 00:15:14,240 | Yeah. (LAUGHS) | Yeah. (LAUGHS) |
304 | 00:15:14,440 | 00:15:16,640 | Did you cook in Turkey before coming? | Did you cook in Turkey before coming? |
305 | 00:15:16,840 | 00:15:23,280 | Yes. I have one year experience in Turkey and three months in London. | Yes. I have one year experience in Turkey and three months in London. |
306 | 00:15:23,480 | 00:15:26,000 | That's all the experience I have. | That's all the experience I have. |
307 | 00:15:26,200 | 00:15:29,160 | Cagin is a machine. He works really hard. He pushes for it. | Cagin is a machine. He works really hard. He pushes for it. |
308 | 00:15:29,360 | 00:15:30,760 | And he has a beautiful heart | And he has a beautiful heart |
309 | 00:15:30,960 | 00:15:34,440 | that he wants to, like, showcase the Turkish food like we want to. | that he wants to, like, showcase the Turkish food like we want to. |
310 | 00:15:34,640 | 00:15:36,520 | Tell me, what are you gonna cook now, Somer? | Tell me, what are you gonna cook now, Somer? |
311 | 00:15:36,720 | 00:15:39,880 | So what we're gonna do is we're gonna make veal liver. | So what we're gonna do is we're gonna make veal liver. |
312 | 00:15:40,080 | 00:15:43,960 | It's rested in milk overnight to get that, you know, to keep that colour. | It's rested in milk overnight to get that, you know, to keep that colour. |
313 | 00:15:44,160 | 00:15:48,040 | Historically, the most renowned butchers in Turkey were from Albania, | Historically, the most renowned butchers in Turkey were from Albania, |
314 | 00:15:48,240 | 00:15:51,200 | hence the name of this dish, Albanian liver. | hence the name of this dish, Albanian liver. |
315 | 00:15:51,400 | 00:15:53,840 | For me, offal is not one of my favourite things | For me, offal is not one of my favourite things |
316 | 00:15:54,040 | 00:15:56,240 | but, you know, I'm ready to be dazzled. | but, you know, I'm ready to be dazzled. |
317 | 00:15:56,480 | 00:15:58,800 | Let's see. Let's see if we can convince you. Oh. | Let's see. Let's see if we can convince you. Oh. |
318 | 00:15:59,000 | 00:16:01,200 | We're just cutting it into the slices now | We're just cutting it into the slices now |
319 | 00:16:01,400 | 00:16:04,440 | and we're gonna flash fry it together with the potatoes. | and we're gonna flash fry it together with the potatoes. |
320 | 00:16:04,640 | 00:16:09,040 | So one of the first things we do is we coat the liver in flour. | So one of the first things we do is we coat the liver in flour. |
321 | 00:16:09,240 | 00:16:11,280 | I've never seen that as a way of coating something | I've never seen that as a way of coating something |
322 | 00:16:11,480 | 00:16:13,560 | and then getting the excess flour off. | and then getting the excess flour off. |
323 | 00:16:13,760 | 00:16:15,880 | So these are cubed potatoes? | So these are cubed potatoes? |
324 | 00:16:16,080 | 00:16:18,800 | These are just cubed potatoes. Ah, lovely. | These are just cubed potatoes. Ah, lovely. |
325 | 00:16:21,640 | 00:16:23,440 | Obviously we start with the potatoes | Obviously we start with the potatoes |
326 | 00:16:23,640 | 00:16:25,760 | because it takes longer for them to fry. | because it takes longer for them to fry. |
327 | 00:16:25,960 | 00:16:28,840 | And then we're gonna add the liver | And then we're gonna add the liver |
328 | 00:16:29,040 | 00:16:30,840 | and cook it for two, three minutes. | and cook it for two, three minutes. |
329 | 00:16:31,040 | 00:16:33,680 | Oh, wow! So it is really quick. It is, yeah. | Oh, wow! So it is really quick. It is, yeah. |
330 | 00:16:33,880 | 00:16:36,120 | Then we add a bit of liver into it. | Then we add a bit of liver into it. |
331 | 00:16:37,160 | 00:16:38,920 | So the secret is, keep it moving. | So the secret is, keep it moving. |
332 | 00:16:39,120 | 00:16:40,680 | You sear it, the liver. Sear it. | You sear it, the liver. Sear it. |
333 | 00:16:40,880 | 00:16:42,480 | Salt... | Salt... |
334 | 00:16:42,680 | 00:16:45,280 | And now add the butter just to give it... to finish. | And now add the butter just to give it... to finish. |
335 | 00:16:45,480 | 00:16:49,080 | A key seasoning to this dish is the herb mix za'atar. | A key seasoning to this dish is the herb mix za'atar. |
336 | 00:16:49,280 | 00:16:53,760 | I love za'atar, so this is a mixture of wild thyme, sesame and sumac. | I love za'atar, so this is a mixture of wild thyme, sesame and sumac. |
337 | 00:16:53,960 | 00:16:57,440 | Finally, a sprinkling of parsley and a splash of lemon. | Finally, a sprinkling of parsley and a splash of lemon. |
338 | 00:16:57,640 | 00:16:59,600 | And our dish is ready. | And our dish is ready. |
339 | 00:16:59,800 | 00:17:01,760 | Great, you can just plate it up. | Great, you can just plate it up. |
340 | 00:17:01,960 | 00:17:03,440 | Well done, Cagin. | Well done, Cagin. |
341 | 00:17:03,640 | 00:17:06,520 | Veal liver, compared to the more commonly used lamb liver, | Veal liver, compared to the more commonly used lamb liver, |
342 | 00:17:06,720 | 00:17:10,080 | is milder and more subtle in flavour. | is milder and more subtle in flavour. |
343 | 00:17:10,280 | 00:17:11,880 | Well, well. | Well, well. |
344 | 00:17:12,080 | 00:17:15,840 | I haven't eaten veal liver in... I don't know how long. | I haven't eaten veal liver in... I don't know how long. |
345 | 00:17:16,040 | 00:17:17,800 | That's actually lovely. | That's actually lovely. |
346 | 00:17:18,000 | 00:17:19,760 | Oh, good to hear! (LAUGHS) It's delicious, yeah. | Oh, good to hear! (LAUGHS) It's delicious, yeah. |
347 | 00:17:19,960 | 00:17:24,600 | I love za'atar and sumac any time. | I love za'atar and sumac any time. |
348 | 00:17:24,800 | 00:17:28,240 | And actually, for me, I haven't loved liver, | And actually, for me, I haven't loved liver, |
349 | 00:17:28,440 | 00:17:30,320 | but I think this is really delicious. | but I think this is really delicious. |
350 | 00:17:30,520 | 00:17:32,080 | I think there's so much flavour with it. | I think there's so much flavour with it. |
351 | 00:17:32,280 | 00:17:33,640 | I love the onion with it too. | I love the onion with it too. |
352 | 00:17:33,840 | 00:17:35,320 | Yeah, it just cuts through it, doesn't it? | Yeah, it just cuts through it, doesn't it? |
353 | 00:17:35,520 | 00:17:39,400 | Mmm. Mmm. It's a breakthrough dish for me. | Mmm. Mmm. It's a breakthrough dish for me. |
354 | 00:17:39,600 | 00:17:42,040 | Happy to be having another convert. (LAUGHS) | Happy to be having another convert. (LAUGHS) |
355 | 00:17:42,240 | 00:17:46,120 | Coming up, chef Somer cooks Turkey's favourite slow-cooked lamb. | Coming up, chef Somer cooks Turkey's favourite slow-cooked lamb. |
356 | 00:17:46,320 | 00:17:50,080 | Has lamb always been the main meat that you'd eat in Turkey? | Has lamb always been the main meat that you'd eat in Turkey? |
357 | 00:17:55,040 | 00:17:57,160 | MAEVE O'MEARA: Executive chef Somer Sivrioglu | MAEVE O'MEARA: Executive chef Somer Sivrioglu |
358 | 00:17:57,360 | 00:18:01,200 | opened his second Turkish restaurant, Anason, just over a year ago | opened his second Turkish restaurant, Anason, just over a year ago |
359 | 00:18:01,400 | 00:18:04,320 | and is humbled at the reception he's received here in Australia. | and is humbled at the reception he's received here in Australia. |
360 | 00:18:04,520 | 00:18:07,160 | Australia gave me everything that I dreamed of. | Australia gave me everything that I dreamed of. |
361 | 00:18:07,360 | 00:18:10,400 | My family isn't here, and I'm quite lucky | My family isn't here, and I'm quite lucky |
362 | 00:18:10,600 | 00:18:14,520 | that it has been so receptive of my own culture as well. | that it has been so receptive of my own culture as well. |
363 | 00:18:14,720 | 00:18:17,920 | Celebrating my own culture, so I want to give more and more | Celebrating my own culture, so I want to give more and more |
364 | 00:18:18,120 | 00:18:20,200 | and show what real Turkish food is about. | and show what real Turkish food is about. |
365 | 00:18:20,400 | 00:18:22,920 | This week saw the professionals beat the home cooks | This week saw the professionals beat the home cooks |
366 | 00:18:23,120 | 00:18:24,960 | one food fight after another. | one food fight after another. |
367 | 00:18:25,160 | 00:18:27,320 | MELISSA LEONG: Congratulations, apprentice chef Cagin. | MELISSA LEONG: Congratulations, apprentice chef Cagin. |
368 | 00:18:27,520 | 00:18:29,960 | DAN HONG: And congratulations, station chef Inal. | DAN HONG: And congratulations, station chef Inal. |
369 | 00:18:30,160 | 00:18:32,280 | Congratulations, sous-chef Ozge. | Congratulations, sous-chef Ozge. |
370 | 00:18:32,480 | 00:18:34,600 | You had the best plate on the pass. | You had the best plate on the pass. |
371 | 00:18:34,800 | 00:18:38,800 | Head chef Somer witnessed his entire team win each of their battles | Head chef Somer witnessed his entire team win each of their battles |
372 | 00:18:39,000 | 00:18:41,640 | and even this giant among chefs felt the pressure. | and even this giant among chefs felt the pressure. |
373 | 00:18:41,840 | 00:18:43,800 | Are you worried about home cook Clinton at all? | Are you worried about home cook Clinton at all? |
374 | 00:18:44,000 | 00:18:46,720 | 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. |
375 | 00:18:46,920 | 00:18:48,640 | This is your first time in the kitchen. | This is your first time in the kitchen. |
376 | 00:18:48,840 | 00:18:51,640 | I am slightly, especially that I'm still doing my meat, | I am slightly, especially that I'm still doing my meat, |
377 | 00:18:51,840 | 00:18:53,560 | so I think he's been the smart one so far. | so I think he's been the smart one so far. |
378 | 00:18:53,760 | 00:18:57,800 | But home cook Clinton took a gamble while cooking his version of kofte | But home cook Clinton took a gamble while cooking his version of kofte |
379 | 00:18:58,000 | 00:19:00,800 | and decided against one vital ingredient. | and decided against one vital ingredient. |
380 | 00:19:01,000 | 00:19:03,200 | My kofte's obviously the hero. I'm worried about it. | My kofte's obviously the hero. I'm worried about it. |
381 | 00:19:03,400 | 00:19:06,280 | There was not enough binding agent within the actual kofte itself. | There was not enough binding agent within the actual kofte itself. |
382 | 00:19:06,480 | 00:19:08,640 | Meanwhile, at the other end of the kitchen, | Meanwhile, at the other end of the kitchen, |
383 | 00:19:08,840 | 00:19:11,240 | executive chef Somer had other ideas. | executive chef Somer had other ideas. |
384 | 00:19:11,440 | 00:19:13,000 | I'm going to add a bit more breadcrumbs to it | I'm going to add a bit more breadcrumbs to it |
385 | 00:19:13,200 | 00:19:14,600 | to hold it all together. | to hold it all together. |
386 | 00:19:14,800 | 00:19:17,040 | Chef Somer delivered a firm favourite | Chef Somer delivered a firm favourite |
387 | 00:19:17,240 | 00:19:19,840 | which made it a clean sweep for the professionals. | which made it a clean sweep for the professionals. |
388 | 00:19:20,040 | 00:19:22,480 | MARK OLIVE: Oh, I love this chargrilling on the outside here. | MARK OLIVE: Oh, I love this chargrilling on the outside here. |
389 | 00:19:22,680 | 00:19:25,160 | It's really firm. Very, very firm. | It's really firm. Very, very firm. |
390 | 00:19:25,360 | 00:19:27,400 | That looks really good. | That looks really good. |
391 | 00:19:27,600 | 00:19:29,280 | Well done, Chef Somer. | Well done, Chef Somer. |
392 | 00:19:29,480 | 00:19:31,240 | Feeling relieved now. | Feeling relieved now. |
393 | 00:19:31,440 | 00:19:34,840 | Today, chef Somer is cooking tender slow-cooked lamb. | Today, chef Somer is cooking tender slow-cooked lamb. |
394 | 00:19:35,040 | 00:19:38,760 | I'm going to make a lamb shoulder in the traditional tandoor style, | I'm going to make a lamb shoulder in the traditional tandoor style, |
395 | 00:19:38,960 | 00:19:41,680 | so we're gonna cook it for four hours in our saj oven. | so we're gonna cook it for four hours in our saj oven. |
396 | 00:19:41,880 | 00:19:46,320 | Normally, the tandoor is a clay oven. | Normally, the tandoor is a clay oven. |
397 | 00:19:46,520 | 00:19:49,680 | Traditional times it was buried under the ground. | Traditional times it was buried under the ground. |
398 | 00:19:49,880 | 00:19:51,800 | So similar to the Indian tandoor? | So similar to the Indian tandoor? |
399 | 00:19:52,000 | 00:19:54,200 | Very much so. Similar, yeah. We have the exact same thing. | Very much so. Similar, yeah. We have the exact same thing. |
400 | 00:19:54,400 | 00:19:56,480 | First step to the perfect roast lamb | First step to the perfect roast lamb |
401 | 00:19:56,680 | 00:19:59,040 | is to rub it in pomegranate molasses and salt. | is to rub it in pomegranate molasses and salt. |
402 | 00:19:59,240 | 00:20:03,000 | So pomegranate molasses we often think of as a salad dressing, | So pomegranate molasses we often think of as a salad dressing, |
403 | 00:20:03,200 | 00:20:08,600 | but to see it used as a coating for lamb before you seal it is fantastic. | but to see it used as a coating for lamb before you seal it is fantastic. |
404 | 00:20:08,800 | 00:20:13,000 | Pomegranate molasses is one of the best basting agents for lamb | Pomegranate molasses is one of the best basting agents for lamb |
405 | 00:20:13,200 | 00:20:14,760 | for even for fish and chicken. | for even for fish and chicken. |
406 | 00:20:14,960 | 00:20:17,520 | I love using it because it just crisps up the skin. | I love using it because it just crisps up the skin. |
407 | 00:20:17,720 | 00:20:20,960 | Next the lamb needs to be seared to seal in the flavour. | Next the lamb needs to be seared to seal in the flavour. |
408 | 00:20:21,160 | 00:20:25,440 | Somer, has lamb always been the main meat that you'd eat in Turkey? | Somer, has lamb always been the main meat that you'd eat in Turkey? |
409 | 00:20:25,640 | 00:20:27,320 | We use it, like, we use it in the mince form, | We use it, like, we use it in the mince form, |
410 | 00:20:27,520 | 00:20:31,120 | we use it in the whole form like we do baking like that, | we use it in the whole form like we do baking like that, |
411 | 00:20:31,320 | 00:20:33,840 | we make kebabs from it, we use the best cuts, | we make kebabs from it, we use the best cuts, |
412 | 00:20:34,040 | 00:20:36,800 | the fillets for the skewers for the shish. | the fillets for the skewers for the shish. |
413 | 00:20:37,000 | 00:20:38,680 | So we use every part of the animal | So we use every part of the animal |
414 | 00:20:38,880 | 00:20:41,000 | and there's a huge offal culture as well. | and there's a huge offal culture as well. |
415 | 00:20:41,200 | 00:20:46,160 | Somer then adds onions, celery, rosemary and beef stock to the pan. | Somer then adds onions, celery, rosemary and beef stock to the pan. |
416 | 00:20:46,360 | 00:20:49,000 | One of the hardest things in Australia being a Turkish restaurant | One of the hardest things in Australia being a Turkish restaurant |
417 | 00:20:49,200 | 00:20:52,640 | is you try to represent a good version of all of those things - | is you try to represent a good version of all of those things - |
418 | 00:20:52,840 | 00:20:55,120 | like the lamb, the simit, the baklava. | like the lamb, the simit, the baklava. |
419 | 00:20:55,320 | 00:20:56,800 | But in reality, in Turkey, | But in reality, in Turkey, |
420 | 00:20:57,000 | 00:20:59,720 | those people do that one thing and they've been doing it, | those people do that one thing and they've been doing it, |
421 | 00:20:59,920 | 00:21:02,440 | for, some of them, more than a hundred years. | for, some of them, more than a hundred years. |
422 | 00:21:02,640 | 00:21:04,600 | So that is a big challenge for us | So that is a big challenge for us |
423 | 00:21:04,800 | 00:21:08,280 | to represent that truly and fairly in one restaurant. | to represent that truly and fairly in one restaurant. |
424 | 00:21:08,480 | 00:21:10,360 | I think you're doing it pretty well. Oh, thank you. | I think you're doing it pretty well. Oh, thank you. |
425 | 00:21:10,560 | 00:21:13,560 | Then it's slow cooked in the oven for many hours. | Then it's slow cooked in the oven for many hours. |
426 | 00:21:13,760 | 00:21:15,800 | I cannot wait to taste this later! | I cannot wait to taste this later! |
427 | 00:21:16,000 | 00:21:18,680 | It's been a real treat experiencing the passion | It's been a real treat experiencing the passion |
428 | 00:21:18,880 | 00:21:21,520 | Somer and his chefs' line bring to this Turkish jewel | Somer and his chefs' line bring to this Turkish jewel |
429 | 00:21:21,720 | 00:21:23,200 | in the heart of Sydney. | in the heart of Sydney. |
430 | 00:21:23,400 | 00:21:27,000 | Anason really does deliver Istanbul on a plate. | Anason really does deliver Istanbul on a plate. |
431 | 00:21:27,200 | 00:21:29,360 | It's been great to be with you today, Somer, | It's been great to be with you today, Somer, |
432 | 00:21:29,560 | 00:21:31,280 | and to see behind the scenes at Anason. | and to see behind the scenes at Anason. |
433 | 00:21:31,480 | 00:21:33,680 | Some fantastic recipes. Thank you. | Some fantastic recipes. Thank you. |
434 | 00:21:33,880 | 00:21:36,480 | And your heart and soul in this restaurant team. | And your heart and soul in this restaurant team. |
435 | 00:21:36,680 | 00:21:39,840 | Thank you. Very nice to have you. Wow! Thank you! | Thank you. Very nice to have you. Wow! Thank you! |
436 | 00:21:40,040 | 00:21:41,760 | This is your five-hour lamb? | This is your five-hour lamb? |
437 | 00:21:41,960 | 00:21:43,880 | This is the lamb shoulder that we've been cooking. | This is the lamb shoulder that we've been cooking. |
438 | 00:21:44,080 | 00:21:46,920 | Oh, sensational. It's everything, isn't it? | Oh, sensational. It's everything, isn't it? |
439 | 00:21:47,120 | 00:21:50,080 | Oh, that lamb was so tender. Ooh! | Oh, that lamb was so tender. Ooh! |
440 | 00:21:50,280 | 00:21:52,760 | Za'atar on the outside with some fresh herbs, | Za'atar on the outside with some fresh herbs, |
441 | 00:21:52,960 | 00:21:54,720 | and then we have the yoghurt | and then we have the yoghurt |
442 | 00:21:54,920 | 00:21:56,640 | and under it we have some freekeh to go with it. | and under it we have some freekeh to go with it. |
443 | 00:21:56,840 | 00:22:00,320 | The shoulder really lends itself to this sort of cooking, doesn't it? | The shoulder really lends itself to this sort of cooking, doesn't it? |
444 | 00:22:00,520 | 00:22:02,120 | It's amazing. I mean, I love shoulder. | It's amazing. I mean, I love shoulder. |
445 | 00:22:02,320 | 00:22:03,640 | Mmm. Oh! | Mmm. Oh! |
446 | 00:22:08,080 | 00:22:09,400 | Mmm. | Mmm. |
447 | 00:22:09,600 | 00:22:12,920 | I think you can taste in every bite in every dish, | I think you can taste in every bite in every dish, |
448 | 00:22:13,120 | 00:22:15,520 | is dedication to your homeland. | is dedication to your homeland. |
449 | 00:22:15,720 | 00:22:18,280 | Your heritage, your home, your memories. | Your heritage, your home, your memories. |
450 | 00:22:18,480 | 00:22:20,040 | They're all here on the plate. | They're all here on the plate. |
451 | 00:22:20,240 | 00:22:23,120 | Thank you so much, Somer, for having us here today. | Thank you so much, Somer, for having us here today. |
452 | 00:22:23,320 | 00:22:26,600 | Thank you and I'm so happy to share my passion, | Thank you and I'm so happy to share my passion, |
453 | 00:22:26,800 | 00:22:30,320 | share my culture through food in here with you and everyone else. | share my culture through food in here with you and everyone else. |
454 | 00:22:30,520 | 00:22:33,240 | There is one more thing we have to do at the end of the Turkish meal | There is one more thing we have to do at the end of the Turkish meal |
455 | 00:22:33,440 | 00:22:35,520 | and that's to have rakia together. | and that's to have rakia together. |
456 | 00:22:35,720 | 00:22:38,040 | Oh. Wouldn't say no. | Oh. Wouldn't say no. |
457 | 00:22:38,240 | 00:22:40,240 | Serefe. Serefe. | Serefe. Serefe. |
458 | 00:22:43,080 | 00:22:45,480 | Tastes like Anason. (LAUGHS) Thank you. | Tastes like Anason. (LAUGHS) Thank you. |
459 | 00:22:45,680 | 00:22:49,800 | Next time, the flavour is all things Italian. | Next time, the flavour is all things Italian. |
460 | 00:22:50,000 | 00:22:52,240 | My take on that tiramisu just might not fly. | My take on that tiramisu just might not fly. |
461 | 00:22:52,440 | 00:22:54,600 | It's not a tiramisu. It's a trifle. | It's not a tiramisu. It's a trifle. |
462 | 00:22:54,800 | 00:22:56,120 | WOMAN: I think my polenta's too salty. | WOMAN: I think my polenta's too salty. |
463 | 00:22:56,320 | 00:22:57,680 | It just melts in your mouth. | It just melts in your mouth. |
464 | 00:22:57,880 | 00:22:59,440 | There's four new home cooks. | There's four new home cooks. |
465 | 00:22:59,640 | 00:23:02,160 | These are some of the best home cooks we've seen so far. | These are some of the best home cooks we've seen so far. |
466 | 00:23:02,360 | 00:23:03,720 | There's a whole lot of passion... | There's a whole lot of passion... |
467 | 00:23:03,920 | 00:23:04,960 | Boiling - yay! | Boiling - yay! |
468 | 00:23:05,160 | 00:23:07,680 | The rock star of the Italian steak world! | The rock star of the Italian steak world! |
469 | 00:23:07,880 | 00:23:09,800 | ..and restaurant Osteria Oggi proves | ..and restaurant Osteria Oggi proves |
470 | 00:23:10,000 | 00:23:12,520 | you don't need to be Italian to cook great food. | you don't need to be Italian to cook great food. |
471 | 00:23:12,720 | 00:23:15,240 | It's made for the sophisticated palate. | It's made for the sophisticated palate. |