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1 | 00:00:01,040 | 00:00:04,320 | MAEVE O'MEARA: Professional kitchens are run with military precision | MAEVE O'MEARA: Professional kitchens are run with military precision |
2 | 00:00:04,520 | 00:00:06,120 | and a clear hierarchy. | and a clear hierarchy. |
3 | 00:00:06,320 | 00:00:07,800 | WOMAN: Yes, chef! | WOMAN: Yes, chef! |
4 | 00:00:08,000 | 00:00:11,800 | While inside homes, meals are cooked with heart and heritage. | While inside homes, meals are cooked with heart and heritage. |
5 | 00:00:12,000 | 00:00:13,400 | (LAUGHS) | (LAUGHS) |
6 | 00:00:13,600 | 00:00:15,920 | Now in the ultimate food fight | Now in the ultimate food fight |
7 | 00:00:16,120 | 00:00:18,800 | we're pitting the home cooks against professional chefs | we're pitting the home cooks against professional chefs |
8 | 00:00:19,000 | 00:00:21,360 | to see if passion can beat expertise. | to see if passion can beat expertise. |
9 | 00:00:21,560 | 00:00:23,720 | Us home cooks are gonna bring it home! | Us home cooks are gonna bring it home! |
10 | 00:00:23,920 | 00:00:26,040 | (APPLAUSE) Yes! | (APPLAUSE) Yes! |
11 | 00:00:26,240 | 00:00:29,080 | Each week will feature a different cuisine | Each week will feature a different cuisine |
12 | 00:00:29,280 | 00:00:31,760 | and this week it's Italian. | and this week it's Italian. |
13 | 00:00:31,960 | 00:00:35,680 | And these four home cooks are going head to head against the chefs' line | And these four home cooks are going head to head against the chefs' line |
14 | 00:00:35,880 | 00:00:38,240 | from Adelaide restaurant Osteria Oggi. | from Adelaide restaurant Osteria Oggi. |
15 | 00:00:38,440 | 00:00:41,640 | The aim - to cook their way up the ranks. | The aim - to cook their way up the ranks. |
16 | 00:00:41,840 | 00:00:44,760 | Starting with the apprentice right up to the head chef. | Starting with the apprentice right up to the head chef. |
17 | 00:00:44,960 | 00:00:48,160 | Beating the head chef would be an ultimate achievement | Beating the head chef would be an ultimate achievement |
18 | 00:00:48,360 | 00:00:50,520 | just to prove that home cooking can win. | just to prove that home cooking can win. |
19 | 00:00:50,720 | 00:00:53,000 | The cooks with the best plates on the pass | The cooks with the best plates on the pass |
20 | 00:00:53,200 | 00:00:55,320 | will go through to the next round | will go through to the next round |
21 | 00:00:55,520 | 00:00:59,160 | but the home cook whose dish doesn't deliver will be sent home. | but the home cook whose dish doesn't deliver will be sent home. |
22 | 00:01:00,720 | 00:01:03,240 | Judged by executive chef Dan Hong... | Judged by executive chef Dan Hong... |
23 | 00:01:04,800 | 00:01:07,080 | ..renowned chef Mark Olive, | ..renowned chef Mark Olive, |
24 | 00:01:07,280 | 00:01:10,240 | and food writer Melissa Leong. | and food writer Melissa Leong. |
25 | 00:01:10,440 | 00:01:12,080 | And let's cook! | And let's cook! |
26 | 00:01:12,280 | 00:01:14,680 | Who will be the last home cook standing | Who will be the last home cook standing |
27 | 00:01:14,880 | 00:01:17,480 | and make it to the end of The Chefs' Line? | and make it to the end of The Chefs' Line? |
28 | 00:01:26,600 | 00:01:29,400 | Italian week begins with four home cooks | Italian week begins with four home cooks |
29 | 00:01:29,600 | 00:01:32,840 | who have one thing in common - their heritage. | who have one thing in common - their heritage. |
30 | 00:01:33,040 | 00:01:36,840 | First up, Perth writer and Italian teacher, Daniele... | First up, Perth writer and Italian teacher, Daniele... |
31 | 00:01:37,040 | 00:01:39,640 | Hi, I'm Daniele Foti-Cuzzola, I'm 24 years old | Hi, I'm Daniele Foti-Cuzzola, I'm 24 years old |
32 | 00:01:39,840 | 00:01:41,280 | and I'm from Perth in Western Australia. | and I'm from Perth in Western Australia. |
33 | 00:01:41,480 | 00:01:44,200 | Both my parents were born in Sicily and I've been cooking Italian food | Both my parents were born in Sicily and I've been cooking Italian food |
34 | 00:01:44,400 | 00:01:45,680 | since I can remember. | since I can remember. |
35 | 00:01:45,880 | 00:01:49,240 | Um, helping out in the kitchen with my mum and my nonna and my poppa. | Um, helping out in the kitchen with my mum and my nonna and my poppa. |
36 | 00:01:49,440 | 00:01:51,920 | ..Sydney mother of two, Anna... | ..Sydney mother of two, Anna... |
37 | 00:01:52,120 | 00:01:56,320 | OK, let's go the chilli. We need two. Two long ones. | OK, let's go the chilli. We need two. Two long ones. |
38 | 00:01:56,520 | 00:01:58,640 | My dad migrated here when he was 20, | My dad migrated here when he was 20, |
39 | 00:01:58,840 | 00:02:03,560 | my mum migrated here with my grandparents and my uncle on a boat. | my mum migrated here with my grandparents and my uncle on a boat. |
40 | 00:02:03,760 | 00:02:06,400 | This is a real homecooked dinner. How is it, Joshua? | This is a real homecooked dinner. How is it, Joshua? |
41 | 00:02:06,600 | 00:02:08,240 | Mmm! | Mmm! |
42 | 00:02:08,440 | 00:02:10,080 | ..Perth dad Nathan... | ..Perth dad Nathan... |
43 | 00:02:10,280 | 00:02:13,440 | The steak's been rubbed in kosher smoked salt. | The steak's been rubbed in kosher smoked salt. |
44 | 00:02:13,640 | 00:02:17,520 | It's looking pretty good in there, isn't it? What do you reckon? Huh? | It's looking pretty good in there, isn't it? What do you reckon? Huh? |
45 | 00:02:17,720 | 00:02:20,680 | There's been an absolute connection to the history of my family | There's been an absolute connection to the history of my family |
46 | 00:02:20,880 | 00:02:23,080 | and my... and my culture through cooking. | and my... and my culture through cooking. |
47 | 00:02:23,280 | 00:02:24,560 | That's something I want to pass on. | That's something I want to pass on. |
48 | 00:02:24,760 | 00:02:26,080 | Mwah! | Mwah! |
49 | 00:02:26,280 | 00:02:28,520 | ..and Newcastle grandmother Lisa. | ..and Newcastle grandmother Lisa. |
50 | 00:02:28,720 | 00:02:32,640 | A little turn and back in the oven. I love Italian cooking. | A little turn and back in the oven. I love Italian cooking. |
51 | 00:02:32,840 | 00:02:37,240 | It's all about comfort, warmth and family. | It's all about comfort, warmth and family. |
52 | 00:02:41,520 | 00:02:43,720 | Welcome to The Chef's Line! | Welcome to The Chef's Line! |
53 | 00:02:43,920 | 00:02:46,320 | You four talented home cooks are all here | You four talented home cooks are all here |
54 | 00:02:46,520 | 00:02:48,760 | because of your love of Italian food. | because of your love of Italian food. |
55 | 00:02:49,800 | 00:02:52,720 | What we want to know is, can the passion of a home cook | What we want to know is, can the passion of a home cook |
56 | 00:02:52,920 | 00:02:56,560 | beat the restaurant experience of a professional kitchen? | beat the restaurant experience of a professional kitchen? |
57 | 00:02:57,880 | 00:02:59,840 | Who's ready to cook some Italian food?! | Who's ready to cook some Italian food?! |
58 | 00:03:00,040 | 00:03:03,480 | We are! (LAUGHTER) | We are! (LAUGHTER) |
59 | 00:03:03,680 | 00:03:07,520 | Well, your Italian home cooking is about to face a serious test | Well, your Italian home cooking is about to face a serious test |
60 | 00:03:07,720 | 00:03:11,280 | against Adelaide's Osteria Oggi. | against Adelaide's Osteria Oggi. |
61 | 00:03:12,960 | 00:03:14,560 | (APPLAUSE) | (APPLAUSE) |
62 | 00:03:19,200 | 00:03:22,840 | MAEVE O'MEARA: Osteria Oggi is led by executive chef Andrew Davies. | MAEVE O'MEARA: Osteria Oggi is led by executive chef Andrew Davies. |
63 | 00:03:23,040 | 00:03:24,800 | ANDREW: We cook what we like to eat ourselves. | ANDREW: We cook what we like to eat ourselves. |
64 | 00:03:25,000 | 00:03:27,400 | I think that's the secret that most chefs should really stick to. | I think that's the secret that most chefs should really stick to. |
65 | 00:03:27,600 | 00:03:29,520 | In the first year of opening, | In the first year of opening, |
66 | 00:03:29,720 | 00:03:33,480 | Osteria Oggi was hailed hottest restaurant in South Australia | Osteria Oggi was hailed hottest restaurant in South Australia |
67 | 00:03:33,680 | 00:03:37,800 | and one of the world's ten best new restaurants, with good reason. | and one of the world's ten best new restaurants, with good reason. |
68 | 00:03:38,000 | 00:03:39,680 | Oggi is a pasta restaurant | Oggi is a pasta restaurant |
69 | 00:03:39,880 | 00:03:42,560 | so we extrude about 20 or 30 kilos of pasta a day. | so we extrude about 20 or 30 kilos of pasta a day. |
70 | 00:03:42,760 | 00:03:44,520 | This looks amazing. | This looks amazing. |
71 | 00:03:44,720 | 00:03:48,400 | My happiest food memories are eating really good pasta. | My happiest food memories are eating really good pasta. |
72 | 00:03:48,600 | 00:03:51,600 | That bite in the pasta. It's a nice resistance, I reckon. | That bite in the pasta. It's a nice resistance, I reckon. |
73 | 00:03:51,800 | 00:03:53,320 | I love your ragu. | I love your ragu. |
74 | 00:03:53,520 | 00:03:55,240 | With their knowledge and experience, | With their knowledge and experience, |
75 | 00:03:55,440 | 00:03:59,440 | Osteria Oggi's chefs' line are a culinary force to be reckoned with. | Osteria Oggi's chefs' line are a culinary force to be reckoned with. |
76 | 00:04:01,040 | 00:04:03,360 | Welcome the chefs' line of Osteria Oggi | Welcome the chefs' line of Osteria Oggi |
77 | 00:04:03,560 | 00:04:05,920 | and welcome executive chef Andy. | and welcome executive chef Andy. |
78 | 00:04:06,120 | 00:04:08,240 | Can you please introduce your chefs' line? | Can you please introduce your chefs' line? |
79 | 00:04:08,440 | 00:04:11,200 | On the end we've got Annika who is our new apprentice. | On the end we've got Annika who is our new apprentice. |
80 | 00:04:11,400 | 00:04:15,120 | Lawrie, station chef, and Josh is our sous-chef. | Lawrie, station chef, and Josh is our sous-chef. |
81 | 00:04:15,320 | 00:04:19,000 | Well, that means the first cook is apprentice chef Annika. | Well, that means the first cook is apprentice chef Annika. |
82 | 00:04:19,200 | 00:04:21,640 | Annika, please step up. | Annika, please step up. |
83 | 00:04:22,680 | 00:04:26,640 | You are the first to face the four talented home cooks. | You are the first to face the four talented home cooks. |
84 | 00:04:26,840 | 00:04:28,720 | So Annika, how are you feeling? | So Annika, how are you feeling? |
85 | 00:04:28,920 | 00:04:32,160 | I'm a little bit nervous but I'm confident, same time, yeah. | I'm a little bit nervous but I'm confident, same time, yeah. |
86 | 00:04:32,360 | 00:04:35,200 | Tell us a little bit about yourself. Originally I'm from Broken Hill. | Tell us a little bit about yourself. Originally I'm from Broken Hill. |
87 | 00:04:35,400 | 00:04:36,680 | Oh, beautiful. Yeah. | Oh, beautiful. Yeah. |
88 | 00:04:36,880 | 00:04:39,080 | And I've been with Osteria Oggi for about six months. | And I've been with Osteria Oggi for about six months. |
89 | 00:04:40,120 | 00:04:41,760 | I've never really worked with pasta before | I've never really worked with pasta before |
90 | 00:04:41,960 | 00:04:43,880 | so it's been a big learning curve for me. | so it's been a big learning curve for me. |
91 | 00:04:44,080 | 00:04:47,160 | So how do you think it's going to be um, cooking in front of the boss? | So how do you think it's going to be um, cooking in front of the boss? |
92 | 00:04:47,360 | 00:04:51,400 | Um, a bit of pressure... (LAUGHS) ..to perform very well | Um, a bit of pressure... (LAUGHS) ..to perform very well |
93 | 00:04:51,600 | 00:04:53,560 | but, yeah, looking forward to it. | but, yeah, looking forward to it. |
94 | 00:04:53,760 | 00:04:59,880 | This evening we would like to see your version of gnocchi. | This evening we would like to see your version of gnocchi. |
95 | 00:05:00,080 | 00:05:01,880 | DAN HONG: Oooh! | DAN HONG: Oooh! |
96 | 00:05:02,080 | 00:05:04,240 | MAEVE O'MEARA: Gnocchi are soft Italian dumplings | MAEVE O'MEARA: Gnocchi are soft Italian dumplings |
97 | 00:05:04,440 | 00:05:06,440 | made from potato and wheat flour. | made from potato and wheat flour. |
98 | 00:05:06,640 | 00:05:09,120 | But also semolina or ricotta cheese. | But also semolina or ricotta cheese. |
99 | 00:05:09,320 | 00:05:11,560 | They should be light and fluffy in texture | They should be light and fluffy in texture |
100 | 00:05:11,760 | 00:05:14,760 | and are often served with a variety of different sauces | and are often served with a variety of different sauces |
101 | 00:05:14,960 | 00:05:17,840 | then topped with parmesan cheese, just like pasta. | then topped with parmesan cheese, just like pasta. |
102 | 00:05:18,040 | 00:05:21,080 | So judging the best plate on the pass will be one of us | So judging the best plate on the pass will be one of us |
103 | 00:05:21,280 | 00:05:24,320 | and tonight that judge is... | and tonight that judge is... |
104 | 00:05:24,520 | 00:05:25,800 | ..Melissa! | ..Melissa! |
105 | 00:05:26,000 | 00:05:29,440 | I cannot wait to try all of your plates on the pass | I cannot wait to try all of your plates on the pass |
106 | 00:05:29,640 | 00:05:30,920 | a little bit later. | a little bit later. |
107 | 00:05:31,120 | 00:05:32,640 | Ciao! | Ciao! |
108 | 00:05:32,840 | 00:05:36,000 | Blind-tasting judge Melissa will taste everyone's dishes | Blind-tasting judge Melissa will taste everyone's dishes |
109 | 00:05:36,200 | 00:05:38,120 | without knowing who cooked what. | without knowing who cooked what. |
110 | 00:05:38,320 | 00:05:41,520 | You have 90 minutes, and let's cook! | You have 90 minutes, and let's cook! |
111 | 00:05:43,160 | 00:05:45,240 | Eventually one of these four home cooks | Eventually one of these four home cooks |
112 | 00:05:45,440 | 00:05:48,240 | will go up against executive chef Andy. | will go up against executive chef Andy. |
113 | 00:05:48,440 | 00:05:51,520 | But first they'll need to outcook apprentice chef Annika | But first they'll need to outcook apprentice chef Annika |
114 | 00:05:51,720 | 00:05:53,920 | and wow blind-tasting judge Melissa. | and wow blind-tasting judge Melissa. |
115 | 00:05:54,120 | 00:05:56,640 | ANNIKA: I've had experience cooking gnocchi | ANNIKA: I've had experience cooking gnocchi |
116 | 00:05:56,840 | 00:05:59,080 | but it's never really turned out that well. | but it's never really turned out that well. |
117 | 00:05:59,280 | 00:06:01,720 | I was feeling extremely nervous. | I was feeling extremely nervous. |
118 | 00:06:01,920 | 00:06:04,560 | So we're most used to potato gnocchi | So we're most used to potato gnocchi |
119 | 00:06:04,760 | 00:06:06,800 | but there are other types of gnocchi aren't there? | but there are other types of gnocchi aren't there? |
120 | 00:06:07,000 | 00:06:09,960 | You could have everything in a gnocchi from the potato, | You could have everything in a gnocchi from the potato, |
121 | 00:06:10,160 | 00:06:11,880 | we'll also have flour and/or semolina. | we'll also have flour and/or semolina. |
122 | 00:06:12,080 | 00:06:15,200 | Maybe no potato and ricotta instead | Maybe no potato and ricotta instead |
123 | 00:06:15,400 | 00:06:17,120 | but I think we're looking at texture. | but I think we're looking at texture. |
124 | 00:06:17,320 | 00:06:18,600 | We're looking at flavour | We're looking at flavour |
125 | 00:06:18,800 | 00:06:20,800 | and we're looking at how well it's able to absorb | and we're looking at how well it's able to absorb |
126 | 00:06:21,000 | 00:06:24,280 | and pick up the flavours of however it's being served. | and pick up the flavours of however it's being served. |
127 | 00:06:24,480 | 00:06:26,520 | They're looking good. Anna! | They're looking good. Anna! |
128 | 00:06:26,720 | 00:06:28,240 | Hello! How's it going? | Hello! How's it going? |
129 | 00:06:28,440 | 00:06:30,040 | Hi, good how are you? I'm good. I'm good. | Hi, good how are you? I'm good. I'm good. |
130 | 00:06:30,240 | 00:06:32,280 | Can you just tell us the gnocchi you're doing tonight? | Can you just tell us the gnocchi you're doing tonight? |
131 | 00:06:32,480 | 00:06:35,600 | OK, so I'm making just a traditional potato gnocchi. | OK, so I'm making just a traditional potato gnocchi. |
132 | 00:06:35,800 | 00:06:39,400 | It's showcasing beautiful mushrooms. Lots of mushrooms. | It's showcasing beautiful mushrooms. Lots of mushrooms. |
133 | 00:06:39,600 | 00:06:41,880 | This... this recipe, it's a sort of a standard for me now | This... this recipe, it's a sort of a standard for me now |
134 | 00:06:42,080 | 00:06:44,240 | but, um, I make every recipe up. | but, um, I make every recipe up. |
135 | 00:06:44,440 | 00:06:46,120 | But this is something that my family loves, | But this is something that my family loves, |
136 | 00:06:46,320 | 00:06:49,920 | my friends love and so I thought I'd make it for you today. | my friends love and so I thought I'd make it for you today. |
137 | 00:06:50,120 | 00:06:52,400 | You're a very instinctive cook. | You're a very instinctive cook. |
138 | 00:06:52,600 | 00:06:55,120 | If that's what you call it. Yes. | If that's what you call it. Yes. |
139 | 00:06:56,200 | 00:06:58,040 | Gnocchi isn't a Sicilian dish | Gnocchi isn't a Sicilian dish |
140 | 00:06:58,240 | 00:06:59,720 | so I really wanted to put my own spin on it. | so I really wanted to put my own spin on it. |
141 | 00:06:59,920 | 00:07:01,640 | I'm doing a Sicilian take on gnocchi | I'm doing a Sicilian take on gnocchi |
142 | 00:07:01,840 | 00:07:05,080 | so, um, I looked at ingredients that are quintessentially Sicilian | so, um, I looked at ingredients that are quintessentially Sicilian |
143 | 00:07:05,280 | 00:07:09,280 | so I'm using ricotta, I'm using pistachios in the sauce. | so I'm using ricotta, I'm using pistachios in the sauce. |
144 | 00:07:09,480 | 00:07:11,400 | What I'm doing now is I've got the ricotta cheese. | What I'm doing now is I've got the ricotta cheese. |
145 | 00:07:11,600 | 00:07:13,080 | Just mixing that through. | Just mixing that through. |
146 | 00:07:13,280 | 00:07:18,360 | And then I'm going to mix in one egg and one egg yolk. | And then I'm going to mix in one egg and one egg yolk. |
147 | 00:07:19,440 | 00:07:21,640 | A little pinch of salt. | A little pinch of salt. |
148 | 00:07:24,600 | 00:07:25,960 | And mix that through, | And mix that through, |
149 | 00:07:26,160 | 00:07:29,720 | and that's gonna be the basis of the gnocchi dough. | and that's gonna be the basis of the gnocchi dough. |
150 | 00:07:29,920 | 00:07:31,960 | And I'm gonna slowly add in some flour | And I'm gonna slowly add in some flour |
151 | 00:07:32,160 | 00:07:34,440 | once I've got a nice consistency. | once I've got a nice consistency. |
152 | 00:07:34,640 | 00:07:37,440 | You can't have it too dry, you can't have it too wet | You can't have it too dry, you can't have it too wet |
153 | 00:07:37,640 | 00:07:39,240 | so you've really got to find a decent ratio | so you've really got to find a decent ratio |
154 | 00:07:39,440 | 00:07:42,920 | between flour and your... your liquid base. | between flour and your... your liquid base. |
155 | 00:07:44,400 | 00:07:46,360 | LISA: I haven't made gnocchi a lot | LISA: I haven't made gnocchi a lot |
156 | 00:07:46,560 | 00:07:49,600 | but I've recently sort of discovered it. | but I've recently sort of discovered it. |
157 | 00:07:49,800 | 00:07:53,040 | I felt under pressure right from the start. | I felt under pressure right from the start. |
158 | 00:07:53,240 | 00:07:57,120 | I'm making ricotta gnocchi with a gorgonzola sauce. | I'm making ricotta gnocchi with a gorgonzola sauce. |
159 | 00:07:57,320 | 00:08:00,160 | Very traditional but I've changed a few things around. | Very traditional but I've changed a few things around. |
160 | 00:08:00,360 | 00:08:03,280 | I've added some parsley to the, um, mix. | I've added some parsley to the, um, mix. |
161 | 00:08:03,480 | 00:08:05,200 | I find it lightens it up a little bit | I find it lightens it up a little bit |
162 | 00:08:05,400 | 00:08:08,200 | and just adds a lot more flavour to the gnocchi | and just adds a lot more flavour to the gnocchi |
163 | 00:08:08,400 | 00:08:10,640 | and I'm serving that with a tomato and onion salad | and I'm serving that with a tomato and onion salad |
164 | 00:08:10,840 | 00:08:13,520 | just to freshen the palate when you finish eating. | just to freshen the palate when you finish eating. |
165 | 00:08:16,520 | 00:08:20,120 | It's, uh... it's... the name of my dish is gnocchi fonduta. | It's, uh... it's... the name of my dish is gnocchi fonduta. |
166 | 00:08:20,320 | 00:08:23,400 | So I'm just making kind of a thyme-infused | So I'm just making kind of a thyme-infused |
167 | 00:08:23,600 | 00:08:25,760 | ricotta and potato gnocchi | ricotta and potato gnocchi |
168 | 00:08:25,960 | 00:08:29,840 | and then um we're gonna do a little cheese sauce. | and then um we're gonna do a little cheese sauce. |
169 | 00:08:30,040 | 00:08:32,920 | Again, that thyme is gonna be infused through the sauce. | Again, that thyme is gonna be infused through the sauce. |
170 | 00:08:33,120 | 00:08:34,760 | Well, look. It's very un-Italian. | Well, look. It's very un-Italian. |
171 | 00:08:34,960 | 00:08:36,800 | The Italians out there are gonna get upset | The Italians out there are gonna get upset |
172 | 00:08:37,000 | 00:08:40,360 | because all that gnocchi needs is flour, water and potatoes. | because all that gnocchi needs is flour, water and potatoes. |
173 | 00:08:40,560 | 00:08:42,360 | I'm dude-ing it up a little bit | I'm dude-ing it up a little bit |
174 | 00:08:42,560 | 00:08:44,480 | but I'm gonna make it pretty in the end hopefully. | but I'm gonna make it pretty in the end hopefully. |
175 | 00:08:44,680 | 00:08:46,920 | Yeah I love it. It's one of my favourite dishes. | Yeah I love it. It's one of my favourite dishes. |
176 | 00:08:47,120 | 00:08:51,480 | ANNIKA: So with the gnocchi dish it's about cooking the potatoes. | ANNIKA: So with the gnocchi dish it's about cooking the potatoes. |
177 | 00:08:51,680 | 00:08:54,680 | Ricing them. Not making your mix too gluggy. | Ricing them. Not making your mix too gluggy. |
178 | 00:08:54,880 | 00:08:56,520 | It's gonna be a bit of a challenge for sure. | It's gonna be a bit of a challenge for sure. |
179 | 00:08:56,720 | 00:09:01,920 | Apprentice chef Annika. Can you tell us what gnocchi you're doing today? | Apprentice chef Annika. Can you tell us what gnocchi you're doing today? |
180 | 00:09:02,120 | 00:09:06,400 | OK, so today we're doing Osteria Oggi's version of gnocchi | OK, so today we're doing Osteria Oggi's version of gnocchi |
181 | 00:09:06,600 | 00:09:10,400 | mixed through with some zucchini, zucchini flowers, broad beans, | mixed through with some zucchini, zucchini flowers, broad beans, |
182 | 00:09:10,600 | 00:09:12,480 | peas and some salsa verde... | peas and some salsa verde... |
183 | 00:09:12,680 | 00:09:13,960 | Wow. ..to finish it. | Wow. ..to finish it. |
184 | 00:09:14,160 | 00:09:16,360 | I've never had a gnocchi with salsa verde before. | I've never had a gnocchi with salsa verde before. |
185 | 00:09:16,560 | 00:09:17,920 | Is that a traditional...? | Is that a traditional...? |
186 | 00:09:18,120 | 00:09:20,640 | Salsa verde is very popular in our kitchen. | Salsa verde is very popular in our kitchen. |
187 | 00:09:22,240 | 00:09:25,720 | Executive chef Andy, has she cooked this dish at the restaurant? | Executive chef Andy, has she cooked this dish at the restaurant? |
188 | 00:09:25,920 | 00:09:27,800 | Uh, I think once. Once?! | Uh, I think once. Once?! |
189 | 00:09:28,000 | 00:09:30,840 | Once. I'm going for her. I think she'll do it. | Once. I'm going for her. I think she'll do it. |
190 | 00:09:31,040 | 00:09:33,040 | We're confident she'll get there. Fantastic. | We're confident she'll get there. Fantastic. |
191 | 00:09:33,240 | 00:09:34,640 | Thanks, mate. Thanks, Dan. | Thanks, mate. Thanks, Dan. |
192 | 00:09:34,840 | 00:09:37,160 | Just waiting on my potatoes to come out of the oven | Just waiting on my potatoes to come out of the oven |
193 | 00:09:37,360 | 00:09:40,760 | so then I can start making the mix and then I can blanch them. | so then I can start making the mix and then I can blanch them. |
194 | 00:09:40,960 | 00:09:45,840 | So no, gnocchi is not something that I prepare in the kitchen a lot. | So no, gnocchi is not something that I prepare in the kitchen a lot. |
195 | 00:09:46,040 | 00:09:47,880 | It makes me feel very nervous. | It makes me feel very nervous. |
196 | 00:09:49,280 | 00:09:51,000 | ANDY: Come on. On the plate. | ANDY: Come on. On the plate. |
197 | 00:09:51,200 | 00:09:52,480 | The ricotta I was using today | The ricotta I was using today |
198 | 00:09:52,680 | 00:09:54,240 | is a little bit wetter to what I'm used to. | is a little bit wetter to what I'm used to. |
199 | 00:09:54,440 | 00:09:55,720 | Boiling! Yay! | Boiling! Yay! |
200 | 00:09:55,920 | 00:09:57,560 | The sauce has split. | The sauce has split. |
201 | 00:09:57,760 | 00:09:59,200 | Oh, what a shame! | Oh, what a shame! |
202 | 00:10:05,760 | 00:10:07,880 | Just over 30 minutes to go, guys, | Just over 30 minutes to go, guys, |
203 | 00:10:08,080 | 00:10:09,880 | till you gotta get that plate on the pass! | till you gotta get that plate on the pass! |
204 | 00:10:10,080 | 00:10:11,600 | MAEVE O'MEARA: It's Italian week. | MAEVE O'MEARA: It's Italian week. |
205 | 00:10:11,800 | 00:10:14,240 | Apprentice chef Annika is pitting her skills | Apprentice chef Annika is pitting her skills |
206 | 00:10:14,440 | 00:10:16,240 | against our four home cooks | against our four home cooks |
207 | 00:10:16,440 | 00:10:18,320 | who are digging deep into their heritage | who are digging deep into their heritage |
208 | 00:10:18,520 | 00:10:21,160 | to dish up the best plate on the pass. | to dish up the best plate on the pass. |
209 | 00:10:21,360 | 00:10:24,760 | So, Mark, we've got five totally different gnocchis there. | So, Mark, we've got five totally different gnocchis there. |
210 | 00:10:24,960 | 00:10:27,240 | Daniele, he's doing a ricotta gnocchi. | Daniele, he's doing a ricotta gnocchi. |
211 | 00:10:27,440 | 00:10:29,600 | We've got Lisa, also doing a ricotta gnocchi. | We've got Lisa, also doing a ricotta gnocchi. |
212 | 00:10:29,800 | 00:10:33,760 | Then we've got Anna doing an earthy mushroom and truffle gnocchi | Then we've got Anna doing an earthy mushroom and truffle gnocchi |
213 | 00:10:33,960 | 00:10:36,720 | and I can see apprentice chef Annika, | and I can see apprentice chef Annika, |
214 | 00:10:36,920 | 00:10:39,520 | she's doing it with salsa verde, which is very different. | she's doing it with salsa verde, which is very different. |
215 | 00:10:39,720 | 00:10:41,080 | Tastes good! | Tastes good! |
216 | 00:10:41,280 | 00:10:42,640 | So there's half an hour to go | So there's half an hour to go |
217 | 00:10:42,840 | 00:10:45,680 | and the potatoes aren't even ready yet for Annika. | and the potatoes aren't even ready yet for Annika. |
218 | 00:10:45,880 | 00:10:47,320 | Do you think she's gonna run out of time? | Do you think she's gonna run out of time? |
219 | 00:10:47,520 | 00:10:48,880 | Well, it's all about time management. | Well, it's all about time management. |
220 | 00:10:49,080 | 00:10:51,760 | It's gonna be interesting how this all works out, I think. | It's gonna be interesting how this all works out, I think. |
221 | 00:10:53,560 | 00:10:56,320 | ANDY: How soft are they, Annika? Soft? | ANDY: How soft are they, Annika? Soft? |
222 | 00:10:56,520 | 00:10:59,720 | Nup. Can I chuck them back in? | Nup. Can I chuck them back in? |
223 | 00:11:01,560 | 00:11:03,840 | Panic stations - I didn't have any gnocchi made, | Panic stations - I didn't have any gnocchi made, |
224 | 00:11:04,040 | 00:11:05,880 | so that was a major issue. | so that was a major issue. |
225 | 00:11:06,080 | 00:11:07,720 | Keep going. Keep going. | Keep going. Keep going. |
226 | 00:11:08,960 | 00:11:10,920 | Just keep going. Oui, chef. | Just keep going. Oui, chef. |
227 | 00:11:14,120 | 00:11:17,200 | The ricotta is a little bit wetter to what I'm used to. Very wet. | The ricotta is a little bit wetter to what I'm used to. Very wet. |
228 | 00:11:18,240 | 00:11:21,040 | I was having a few issues like taking the dough off the bench | I was having a few issues like taking the dough off the bench |
229 | 00:11:21,240 | 00:11:23,640 | and that's why I had to sprinkle quite a bit of flour onto the bench | and that's why I had to sprinkle quite a bit of flour onto the bench |
230 | 00:11:23,840 | 00:11:25,240 | to knead it, to pick it up. | to knead it, to pick it up. |
231 | 00:11:25,440 | 00:11:26,840 | The less flour you put into something | The less flour you put into something |
232 | 00:11:27,040 | 00:11:29,160 | probably makes it a little bit more fluffier and bouncer. | probably makes it a little bit more fluffier and bouncer. |
233 | 00:11:29,360 | 00:11:32,480 | Daniele, you're doing a little technique here? | Daniele, you're doing a little technique here? |
234 | 00:11:32,680 | 00:11:33,960 | Ah, yeah, this technique here. | Ah, yeah, this technique here. |
235 | 00:11:34,160 | 00:11:36,320 | I'm using a traditional gnocchi paddle board. | I'm using a traditional gnocchi paddle board. |
236 | 00:11:36,520 | 00:11:38,520 | Just to give it the nice little traditional... | Just to give it the nice little traditional... |
237 | 00:11:38,720 | 00:11:40,080 | ..ridges that keeps that sauce on it. | ..ridges that keeps that sauce on it. |
238 | 00:11:40,280 | 00:11:41,680 | Yeah. Keeps the sauce on. | Yeah. Keeps the sauce on. |
239 | 00:11:41,880 | 00:11:43,640 | It's more about the look really, isn't it? | It's more about the look really, isn't it? |
240 | 00:11:43,840 | 00:11:47,600 | Yeah, I normally make a lot more actual traditional pasta. | Yeah, I normally make a lot more actual traditional pasta. |
241 | 00:11:47,800 | 00:11:50,360 | Well, look you get into it. Skates on. | Well, look you get into it. Skates on. |
242 | 00:11:55,160 | 00:11:56,800 | NATHAN: I like to just then cut up the gnocchi | NATHAN: I like to just then cut up the gnocchi |
243 | 00:11:57,000 | 00:11:59,360 | in kind of inch little pillows. | in kind of inch little pillows. |
244 | 00:11:59,560 | 00:12:02,480 | Press my finger in, just to allow them to hold a bit of sauce | Press my finger in, just to allow them to hold a bit of sauce |
245 | 00:12:02,680 | 00:12:04,080 | and give them a bit of texture. | and give them a bit of texture. |
246 | 00:12:04,280 | 00:12:06,080 | ANNA: Well, aren't yours looking pretty? | ANNA: Well, aren't yours looking pretty? |
247 | 00:12:06,280 | 00:12:10,000 | Eh! Don't put the malocchi on my gnocchi, calabrese cattiva! | Eh! Don't put the malocchi on my gnocchi, calabrese cattiva! |
248 | 00:12:10,200 | 00:12:12,080 | Oh, no, no, no! I won't. | Oh, no, no, no! I won't. |
249 | 00:12:12,280 | 00:12:14,720 | Nathan and I come from the same region in Italy | Nathan and I come from the same region in Italy |
250 | 00:12:14,920 | 00:12:16,200 | which is the south of Italy. | which is the south of Italy. |
251 | 00:12:16,400 | 00:12:18,560 | It's like brother and sisterhood we have, really. | It's like brother and sisterhood we have, really. |
252 | 00:12:22,120 | 00:12:25,200 | ANNIKA: So the second time when I got the potatoes out... | ANNIKA: So the second time when I got the potatoes out... |
253 | 00:12:28,760 | 00:12:30,400 | Whoo-hoo! | Whoo-hoo! |
254 | 00:12:30,600 | 00:12:32,480 | ..and they just went through soft as. | ..and they just went through soft as. |
255 | 00:12:32,680 | 00:12:36,120 | So, yeah, I was ready to start making gnocchi. | So, yeah, I was ready to start making gnocchi. |
256 | 00:12:37,840 | 00:12:40,120 | I'm starting to make my gorgonzola sauce. | I'm starting to make my gorgonzola sauce. |
257 | 00:12:40,320 | 00:12:43,200 | It's a piccante gorgonzola so it's quite a strong cheese. | It's a piccante gorgonzola so it's quite a strong cheese. |
258 | 00:12:43,400 | 00:12:45,920 | So I'm not going to measure it out. I'm going to do it by taste. | So I'm not going to measure it out. I'm going to do it by taste. |
259 | 00:12:46,120 | 00:12:49,280 | And then we add a few little things at the end to tjuzz it up. | And then we add a few little things at the end to tjuzz it up. |
260 | 00:12:51,720 | 00:12:53,920 | There it is! It's boiling! Yay! | There it is! It's boiling! Yay! |
261 | 00:12:55,880 | 00:12:59,120 | MARK OLIVE: OK, people. You've got 15 minutes! | MARK OLIVE: OK, people. You've got 15 minutes! |
262 | 00:13:03,280 | 00:13:05,400 | So now I just have to blanch my gnocchi | So now I just have to blanch my gnocchi |
263 | 00:13:05,600 | 00:13:09,320 | and then I have to pan fry it and finish the dish. | and then I have to pan fry it and finish the dish. |
264 | 00:13:09,520 | 00:13:10,960 | ANDY: Add a couple more. | ANDY: Add a couple more. |
265 | 00:13:12,480 | 00:13:14,520 | I'm almost done. The sauce is done. | I'm almost done. The sauce is done. |
266 | 00:13:14,720 | 00:13:17,360 | I'm up to boiling the gnocchi. | I'm up to boiling the gnocchi. |
267 | 00:13:17,560 | 00:13:19,240 | So other than that, I'm ready to plate up. | So other than that, I'm ready to plate up. |
268 | 00:13:19,440 | 00:13:21,240 | They're looking good. | They're looking good. |
269 | 00:13:21,440 | 00:13:23,840 | Five minutes, guys! Five minutes! | Five minutes, guys! Five minutes! |
270 | 00:13:24,040 | 00:13:25,880 | Come on, Annika. | Come on, Annika. |
271 | 00:13:32,680 | 00:13:35,120 | I kept fiddling with the sauce as I was making it. | I kept fiddling with the sauce as I was making it. |
272 | 00:13:35,320 | 00:13:39,080 | Until it's how I want it, I will fuss with it a little bit. | Until it's how I want it, I will fuss with it a little bit. |
273 | 00:13:43,000 | 00:13:47,280 | I popped the gnocchi that was ready to go, back onto the stove... | I popped the gnocchi that was ready to go, back onto the stove... |
274 | 00:13:47,480 | 00:13:48,760 | I'm gonna sauce it now. | I'm gonna sauce it now. |
275 | 00:13:48,960 | 00:13:50,440 | ..probably ten seconds. | ..probably ten seconds. |
276 | 00:13:50,640 | 00:13:55,880 | And in that time I could see the cheese had split from the oil | And in that time I could see the cheese had split from the oil |
277 | 00:13:56,080 | 00:13:58,520 | that the gnocchi had fried in. | that the gnocchi had fried in. |
278 | 00:13:58,720 | 00:14:00,440 | It just split. | It just split. |
279 | 00:14:00,640 | 00:14:02,280 | MARK OLIVE: Two minutes, guys! | MARK OLIVE: Two minutes, guys! |
280 | 00:14:03,960 | 00:14:05,840 | Yep, off the heat. Come on. On the plate. | Yep, off the heat. Come on. On the plate. |
281 | 00:14:06,040 | 00:14:07,320 | On the plate? | On the plate? |
282 | 00:14:11,280 | 00:14:14,840 | It's amazing that the time goes so quickly. | It's amazing that the time goes so quickly. |
283 | 00:14:16,080 | 00:14:18,240 | One minute before you need it up on the pass! | One minute before you need it up on the pass! |
284 | 00:14:19,640 | 00:14:21,960 | Are you gonna put a little bit of salsa verde around it as well? | Are you gonna put a little bit of salsa verde around it as well? |
285 | 00:14:22,160 | 00:14:24,720 | Around it? Just a couple of tips, dollops. | Around it? Just a couple of tips, dollops. |
286 | 00:14:24,920 | 00:14:28,320 | Nice one. Take her up now, mate. Cool. | Nice one. Take her up now, mate. Cool. |
287 | 00:14:28,520 | 00:14:30,120 | Anna! Come on. | Anna! Come on. |
288 | 00:14:32,920 | 00:14:34,400 | DAN HONG: 30 seconds! | DAN HONG: 30 seconds! |
289 | 00:14:34,600 | 00:14:36,240 | Daniele! | Daniele! |
290 | 00:14:39,640 | 00:14:41,320 | ANNA: I really was pushed for time. | ANNA: I really was pushed for time. |
291 | 00:14:43,840 | 00:14:50,560 | DAN AND MARK OLIVE: 5, 4, 3, 2, 1. | DAN AND MARK OLIVE: 5, 4, 3, 2, 1. |
292 | 00:14:50,760 | 00:14:54,040 | Whoo! Well done. Well done. | Whoo! Well done. Well done. |
293 | 00:14:54,240 | 00:14:56,320 | Well done. I'm glad that's done. | Well done. I'm glad that's done. |
294 | 00:14:56,520 | 00:14:59,600 | I forgot in my recipe the hazelnuts. | I forgot in my recipe the hazelnuts. |
295 | 00:14:59,800 | 00:15:01,400 | Which just pairs beautifully with truffle. | Which just pairs beautifully with truffle. |
296 | 00:15:01,600 | 00:15:03,280 | Yes! Did it! | Yes! Did it! |
297 | 00:15:03,480 | 00:15:05,280 | These guys are pretty proud of me, I think, | These guys are pretty proud of me, I think, |
298 | 00:15:05,480 | 00:15:07,680 | and yeah I got myself out of pretty sticky situation. | and yeah I got myself out of pretty sticky situation. |
299 | 00:15:07,880 | 00:15:09,160 | I'm pretty happy. | I'm pretty happy. |
300 | 00:15:09,360 | 00:15:10,640 | NATHAN: It just split. | NATHAN: It just split. |
301 | 00:15:10,840 | 00:15:13,600 | Which is really disappointing, because it's a cracking dish. | Which is really disappointing, because it's a cracking dish. |
302 | 00:15:13,800 | 00:15:15,240 | It's a cracking dish. | It's a cracking dish. |
303 | 00:15:22,080 | 00:15:24,880 | MAEVE O'MEARA: It's Italian week and our four passionate home cooks | MAEVE O'MEARA: It's Italian week and our four passionate home cooks |
304 | 00:15:25,080 | 00:15:26,400 | and apprentice chef Annika | and apprentice chef Annika |
305 | 00:15:26,600 | 00:15:29,880 | have just battled to produce their own versions of gnocchi | have just battled to produce their own versions of gnocchi |
306 | 00:15:30,080 | 00:15:32,840 | and now it's time for our blind-tasting judge Melissa | and now it's time for our blind-tasting judge Melissa |
307 | 00:15:33,040 | 00:15:34,320 | to sample their dishes. | to sample their dishes. |
308 | 00:15:34,560 | 00:15:36,600 | Hi, Melissa. Hello! Hello, Melissa. | Hi, Melissa. Hello! Hello, Melissa. |
309 | 00:15:36,800 | 00:15:40,600 | I'm really very, very excited to get stuck in. | I'm really very, very excited to get stuck in. |
310 | 00:15:42,760 | 00:15:46,520 | Potato gnocchi with mixed mushroom and thyme. | Potato gnocchi with mixed mushroom and thyme. |
311 | 00:15:47,720 | 00:15:51,400 | Well, I love a mess of mushrooms and you can definitely see all | Well, I love a mess of mushrooms and you can definitely see all |
312 | 00:15:51,600 | 00:15:54,160 | the different varieties just sort of popping out. | the different varieties just sort of popping out. |
313 | 00:15:58,720 | 00:16:00,440 | Mmm! | Mmm! |
314 | 00:16:00,640 | 00:16:04,320 | The gnocchi has that light pillowy texture | The gnocchi has that light pillowy texture |
315 | 00:16:04,520 | 00:16:06,840 | that I was really hoping for this evening. | that I was really hoping for this evening. |
316 | 00:16:07,040 | 00:16:09,640 | I'm gonna tell you right now that that dish was supposed to have | I'm gonna tell you right now that that dish was supposed to have |
317 | 00:16:09,840 | 00:16:11,560 | hazelnuts on top. | hazelnuts on top. |
318 | 00:16:11,760 | 00:16:13,560 | Oh, what a shame! | Oh, what a shame! |
319 | 00:16:13,760 | 00:16:15,080 | That would have been wonderful | That would have been wonderful |
320 | 00:16:15,280 | 00:16:17,160 | because then you'd have that sort of nutty crunch | because then you'd have that sort of nutty crunch |
321 | 00:16:17,360 | 00:16:20,120 | and then all of those silky mushrooms | and then all of those silky mushrooms |
322 | 00:16:20,320 | 00:16:24,720 | and that really sexy beurre noisette or burnt butter sauce | and that really sexy beurre noisette or burnt butter sauce |
323 | 00:16:24,920 | 00:16:26,760 | sort of holding it all together. | sort of holding it all together. |
324 | 00:16:28,160 | 00:16:30,280 | Very, very good point, Mel. | Very, very good point, Mel. |
325 | 00:16:31,400 | 00:16:36,320 | Ricotta gnocchi with pistachio di Bronte cream. | Ricotta gnocchi with pistachio di Bronte cream. |
326 | 00:16:36,520 | 00:16:39,040 | It's a really elegant looking presentation. | It's a really elegant looking presentation. |
327 | 00:16:40,480 | 00:16:41,640 | Ooh. | Ooh. |
328 | 00:16:45,480 | 00:16:47,280 | Hmm. | Hmm. |
329 | 00:16:47,480 | 00:16:48,760 | I do love a cream sauce | I do love a cream sauce |
330 | 00:16:48,960 | 00:16:51,760 | and it's really nice to see more cream sauces on menus. | and it's really nice to see more cream sauces on menus. |
331 | 00:16:51,960 | 00:16:53,240 | Bring it back, I say. | Bring it back, I say. |
332 | 00:16:53,440 | 00:16:56,000 | If you hadn't have told me that there was ricotta in there | If you hadn't have told me that there was ricotta in there |
333 | 00:16:56,200 | 00:16:58,640 | I would have assumed it was potato | I would have assumed it was potato |
334 | 00:16:58,840 | 00:17:00,160 | because it was quite dense | because it was quite dense |
335 | 00:17:00,360 | 00:17:03,840 | and in fact I would probably say maybe it's been a little overworked. | and in fact I would probably say maybe it's been a little overworked. |
336 | 00:17:06,320 | 00:17:08,960 | This is gnocchi fonduta. | This is gnocchi fonduta. |
337 | 00:17:10,480 | 00:17:12,120 | Gosh, it smells good. | Gosh, it smells good. |
338 | 00:17:12,320 | 00:17:14,480 | It smells really good. It's really aromatic from here. | It smells really good. It's really aromatic from here. |
339 | 00:17:14,680 | 00:17:15,840 | It's really cheesy. | It's really cheesy. |
340 | 00:17:16,040 | 00:17:19,360 | Well. That's a shame because, bit of splits-ville going on there. | Well. That's a shame because, bit of splits-ville going on there. |
341 | 00:17:19,560 | 00:17:22,000 | You have separation city. | You have separation city. |
342 | 00:17:22,200 | 00:17:24,120 | The sauce has split. | The sauce has split. |
343 | 00:17:24,320 | 00:17:26,520 | But the pan-fried gnocchi looks delicious, though. | But the pan-fried gnocchi looks delicious, though. |
344 | 00:17:26,720 | 00:17:28,000 | It's yummy. | It's yummy. |
345 | 00:17:28,200 | 00:17:32,080 | Flavour wise, delicious. | Flavour wise, delicious. |
346 | 00:17:32,280 | 00:17:37,680 | But because it's split you have the oil seeping out of the cheese sauce | But because it's split you have the oil seeping out of the cheese sauce |
347 | 00:17:37,880 | 00:17:40,960 | and it doesn't look pretty but also the oil coats your mouth. | and it doesn't look pretty but also the oil coats your mouth. |
348 | 00:17:41,160 | 00:17:45,680 | Overall, great texture. Great crust on the outside from the pan fry. | Overall, great texture. Great crust on the outside from the pan fry. |
349 | 00:17:45,880 | 00:17:48,360 | It's just a real shame about the split. | It's just a real shame about the split. |
350 | 00:17:52,560 | 00:17:55,520 | Ricotta gnocchi with gorgonzola sauce. | Ricotta gnocchi with gorgonzola sauce. |
351 | 00:17:57,200 | 00:18:00,120 | It looks gorgeous. Let's give it a go. | It looks gorgeous. Let's give it a go. |
352 | 00:18:00,320 | 00:18:02,960 | Ricotta gnocchi being bigger than potato gnocchi? | Ricotta gnocchi being bigger than potato gnocchi? |
353 | 00:18:04,000 | 00:18:05,400 | Yeah, I mean, I, from my experience | Yeah, I mean, I, from my experience |
354 | 00:18:05,600 | 00:18:07,640 | ricotta gnocchi is always bigger than potato gnocchi. | ricotta gnocchi is always bigger than potato gnocchi. |
355 | 00:18:07,840 | 00:18:11,360 | The, you know, chives look really fine and elegant | The, you know, chives look really fine and elegant |
356 | 00:18:11,560 | 00:18:12,960 | but they do pack a punch. | but they do pack a punch. |
357 | 00:18:13,160 | 00:18:16,320 | Gorgonzola, big flavoured cheese. | Gorgonzola, big flavoured cheese. |
358 | 00:18:16,520 | 00:18:18,760 | I think that given how strong this is, | I think that given how strong this is, |
359 | 00:18:18,960 | 00:18:22,960 | a tomato salad would provide a real bit of relief | a tomato salad would provide a real bit of relief |
360 | 00:18:23,160 | 00:18:24,960 | from the intensity of this dish. | from the intensity of this dish. |
361 | 00:18:28,160 | 00:18:30,800 | I love big flavours and you're definitely getting it here. | I love big flavours and you're definitely getting it here. |
362 | 00:18:31,000 | 00:18:33,720 | The accompaniment and the gnocchi itself work really well together. | The accompaniment and the gnocchi itself work really well together. |
363 | 00:18:33,920 | 00:18:38,240 | They're best mates and the gnocchi is really nice and quite soft | They're best mates and the gnocchi is really nice and quite soft |
364 | 00:18:38,440 | 00:18:39,960 | and a really great texture. | and a really great texture. |
365 | 00:18:42,000 | 00:18:47,160 | This one is potato gnocchi with spring vegetables and salsa verde. | This one is potato gnocchi with spring vegetables and salsa verde. |
366 | 00:18:47,360 | 00:18:48,680 | It looks lovely. | It looks lovely. |
367 | 00:18:48,880 | 00:18:51,600 | All those little pops of colour from the zucchini flowers are great. | All those little pops of colour from the zucchini flowers are great. |
368 | 00:18:51,800 | 00:18:55,880 | All of the green, peeking out from beneath the gnocchi is lovely. | All of the green, peeking out from beneath the gnocchi is lovely. |
369 | 00:19:07,000 | 00:19:09,640 | So that was a pretty extreme face you pulled. | So that was a pretty extreme face you pulled. |
370 | 00:19:09,840 | 00:19:13,360 | I just got this very citrusy, vinegary punch. | I just got this very citrusy, vinegary punch. |
371 | 00:19:13,560 | 00:19:19,520 | That plate contains red wine vinegar and also lemon juice added as well. | That plate contains red wine vinegar and also lemon juice added as well. |
372 | 00:19:19,720 | 00:19:21,840 | Maybe a little bit of heavy handedness there. | Maybe a little bit of heavy handedness there. |
373 | 00:19:22,040 | 00:19:23,600 | How's the texture of the gnocchi, though? | How's the texture of the gnocchi, though? |
374 | 00:19:23,800 | 00:19:27,120 | It's a bit dense... it's not unforgiveable | It's a bit dense... it's not unforgiveable |
375 | 00:19:27,320 | 00:19:29,680 | and I think overall it's a beautiful looking dish. | and I think overall it's a beautiful looking dish. |
376 | 00:19:29,880 | 00:19:31,840 | All of those little bright pops of colour | All of those little bright pops of colour |
377 | 00:19:32,040 | 00:19:33,960 | and all of those beautiful spring vegetables | and all of those beautiful spring vegetables |
378 | 00:19:34,160 | 00:19:35,840 | make you just want to dive in. | make you just want to dive in. |
379 | 00:19:36,040 | 00:19:39,160 | Five very different gnocchis and it really is up to you. | Five very different gnocchis and it really is up to you. |
380 | 00:19:45,960 | 00:19:49,400 | MAEVE O'MEARA: Our four home cooks have just taken on apprentice chef Annika | MAEVE O'MEARA: Our four home cooks have just taken on apprentice chef Annika |
381 | 00:19:49,600 | 00:19:51,880 | from Adelaide restaurant Osteria Oggi | from Adelaide restaurant Osteria Oggi |
382 | 00:19:52,080 | 00:19:54,280 | in a gnocchi knockout battle. | in a gnocchi knockout battle. |
383 | 00:19:54,480 | 00:19:57,720 | Blind-tasting judge Melissa has tried all five dishes | Blind-tasting judge Melissa has tried all five dishes |
384 | 00:19:57,920 | 00:19:59,640 | without knowing who cooked what | without knowing who cooked what |
385 | 00:19:59,840 | 00:20:03,320 | and is ready to announce the best plate on the pass. | and is ready to announce the best plate on the pass. |
386 | 00:20:03,520 | 00:20:05,920 | Well, we tasted some beautiful gnocchi tonight | Well, we tasted some beautiful gnocchi tonight |
387 | 00:20:06,120 | 00:20:09,360 | in the first cook-off of Italian week. | in the first cook-off of Italian week. |
388 | 00:20:10,680 | 00:20:12,960 | There was a few mishaps during the battle | There was a few mishaps during the battle |
389 | 00:20:13,160 | 00:20:14,440 | but you all managed to get | but you all managed to get |
390 | 00:20:14,640 | 00:20:18,800 | five very different and delicious plates of gnocchi up on the pass. | five very different and delicious plates of gnocchi up on the pass. |
391 | 00:20:19,000 | 00:20:20,440 | So well done. | So well done. |
392 | 00:20:21,760 | 00:20:24,760 | Lisa, do you think Nonna smashed it tonight? | Lisa, do you think Nonna smashed it tonight? |
393 | 00:20:24,960 | 00:20:28,640 | Nonna? Yes, I am the only grandma here. | Nonna? Yes, I am the only grandma here. |
394 | 00:20:28,840 | 00:20:32,000 | I don't know if I smashed it but I think it's good home cooking. | I don't know if I smashed it but I think it's good home cooking. |
395 | 00:20:32,200 | 00:20:34,920 | Annika, have the home cooks got you nervous? | Annika, have the home cooks got you nervous? |
396 | 00:20:35,120 | 00:20:37,720 | Um, yeah, a little bit. Yep. | Um, yeah, a little bit. Yep. |
397 | 00:20:38,760 | 00:20:41,880 | Well, Melissa, it's now that time to decide | Well, Melissa, it's now that time to decide |
398 | 00:20:42,080 | 00:20:45,520 | which plate is the best plate on the pass. | which plate is the best plate on the pass. |
399 | 00:20:46,560 | 00:20:51,440 | Well, the best plate on the pass this evening was... | Well, the best plate on the pass this evening was... |
400 | 00:20:59,080 | 00:21:03,160 | ..the ricotta gnocchi with gorgonzola sauce. | ..the ricotta gnocchi with gorgonzola sauce. |
401 | 00:21:04,640 | 00:21:06,720 | That's you, Lisa! Well done. | That's you, Lisa! Well done. |
402 | 00:21:07,760 | 00:21:09,720 | Well done! | Well done! |
403 | 00:21:11,000 | 00:21:13,360 | You look really shocked! I am shocked. | You look really shocked! I am shocked. |
404 | 00:21:13,560 | 00:21:14,840 | Why? | Why? |
405 | 00:21:15,040 | 00:21:18,400 | I think of myself as just someone who cooks for my family. | I think of myself as just someone who cooks for my family. |
406 | 00:21:18,600 | 00:21:21,240 | Well, all I can say is what a lucky family. | Well, all I can say is what a lucky family. |
407 | 00:21:22,680 | 00:21:24,240 | So, Annika, how are you feeling? | So, Annika, how are you feeling? |
408 | 00:21:24,440 | 00:21:26,720 | It is what it is. I'm still proud of my dish. | It is what it is. I'm still proud of my dish. |
409 | 00:21:26,920 | 00:21:28,800 | I'm still proud of what I produced today, so, yeah. | I'm still proud of what I produced today, so, yeah. |
410 | 00:21:29,000 | 00:21:30,880 | DAN HONG: Andy. How are you feeling, mate? | DAN HONG: Andy. How are you feeling, mate? |
411 | 00:21:31,080 | 00:21:33,840 | Fine. (LAUGHS) It's not my dish. | Fine. (LAUGHS) It's not my dish. |
412 | 00:21:35,720 | 00:21:37,560 | Well, she's representing your restaurant. | Well, she's representing your restaurant. |
413 | 00:21:37,760 | 00:21:39,520 | Might not have a job, thanks, guys. | Might not have a job, thanks, guys. |
414 | 00:21:42,240 | 00:21:46,120 | Melissa, which plate did not live up to your expectations? | Melissa, which plate did not live up to your expectations? |
415 | 00:21:47,200 | 00:21:52,600 | (SIGHS) My least favourite plate on the pass was a beautiful idea | (SIGHS) My least favourite plate on the pass was a beautiful idea |
416 | 00:21:52,800 | 00:21:55,280 | but I wanted to see a bit more oomph | but I wanted to see a bit more oomph |
417 | 00:21:55,480 | 00:21:57,360 | and so for that reason, | and so for that reason, |
418 | 00:21:57,560 | 00:22:00,520 | the plate that didn't live up to my expectations this evening | the plate that didn't live up to my expectations this evening |
419 | 00:22:00,720 | 00:22:02,480 | was... | was... |
420 | 00:22:07,680 | 00:22:10,280 | ..the gnocchi with pistachio Bronte cream. | ..the gnocchi with pistachio Bronte cream. |
421 | 00:22:13,200 | 00:22:15,280 | That's Daniele. Yeah. | That's Daniele. Yeah. |
422 | 00:22:15,480 | 00:22:18,200 | I'm sorry, Daniele. That's alright. | I'm sorry, Daniele. That's alright. |
423 | 00:22:18,400 | 00:22:21,240 | It was really gorgeous in the presentation | It was really gorgeous in the presentation |
424 | 00:22:21,440 | 00:22:23,440 | and you could see all the elements there | and you could see all the elements there |
425 | 00:22:23,640 | 00:22:25,960 | but you have such a big personality. | but you have such a big personality. |
426 | 00:22:26,160 | 00:22:28,600 | I would have loved to just see a little more from you. | I would have loved to just see a little more from you. |
427 | 00:22:28,840 | 00:22:31,840 | Are you OK? Yeah, like... I mean, obviously I'm a bit disappointed. | Are you OK? Yeah, like... I mean, obviously I'm a bit disappointed. |
428 | 00:22:32,040 | 00:22:35,640 | It was a bummer to hear that I was out and so soon. | It was a bummer to hear that I was out and so soon. |
429 | 00:22:35,840 | 00:22:37,120 | But I gave it a go. | But I gave it a go. |
430 | 00:22:37,320 | 00:22:41,240 | It was a lot of fun to be working with these other experienced | It was a lot of fun to be working with these other experienced |
431 | 00:22:41,440 | 00:22:43,240 | and really creative home cooks. | and really creative home cooks. |
432 | 00:22:45,760 | 00:22:47,280 | LISA: Oh, dear. | LISA: Oh, dear. |
433 | 00:22:47,480 | 00:22:49,000 | I'm so sorry, Daniele, | I'm so sorry, Daniele, |
434 | 00:22:49,200 | 00:22:51,920 | but unfortunately you are going home tonight. | but unfortunately you are going home tonight. |
435 | 00:22:53,200 | 00:22:56,400 | So tonight the best plate on the pass went to Lisa | So tonight the best plate on the pass went to Lisa |
436 | 00:22:56,600 | 00:22:59,840 | and because of that, you get this trophy. | and because of that, you get this trophy. |
437 | 00:23:00,040 | 00:23:02,640 | (APPLAUSE) ANNA: Oh, yay! | (APPLAUSE) ANNA: Oh, yay! |
438 | 00:23:02,840 | 00:23:04,600 | Well done. | Well done. |
439 | 00:23:04,800 | 00:23:06,960 | It will have pride of place in my kitchen. | It will have pride of place in my kitchen. |
440 | 00:23:07,160 | 00:23:09,760 | So thank you very much. It's really been a great experience. | So thank you very much. It's really been a great experience. |
441 | 00:23:09,960 | 00:23:14,000 | Thank you. (APPLAUSE) | Thank you. (APPLAUSE) |
442 | 00:23:16,120 | 00:23:17,400 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
443 | 00:23:17,600 | 00:23:19,880 | My take on that tiramisu might just not fly. | My take on that tiramisu might just not fly. |
444 | 00:23:20,080 | 00:23:22,200 | What happened to your cream? I've overwhipped it. | What happened to your cream? I've overwhipped it. |
445 | 00:23:22,400 | 00:23:23,800 | One big soggy mess! | One big soggy mess! |
446 | 00:23:24,000 | 00:23:25,640 | Has that crystallised? Start again. | Has that crystallised? Start again. |
447 | 00:23:25,840 | 00:23:27,120 | Yep. | Yep. |
448 | 00:23:28,840 | 00:23:31,960 | If somebody said to me that was a tiramisu, I wouldn't pick it. | If somebody said to me that was a tiramisu, I wouldn't pick it. |
449 | 00:23:33,240 | 00:23:34,520 | At the end of the week... | At the end of the week... |
450 | 00:23:34,720 | 00:23:36,080 | Buongiorno! | Buongiorno! |
451 | 00:23:36,280 | 00:23:39,040 | ..join me at Osteria Oggi to sample their daily pasta | ..join me at Osteria Oggi to sample their daily pasta |
452 | 00:23:39,240 | 00:23:40,600 | and dessert delights. | and dessert delights. |
453 | 00:23:40,800 | 00:23:42,960 | Look at this beautiful food going out. That's great pasta. | Look at this beautiful food going out. That's great pasta. |
454 | 00:23:43,160 | 00:23:44,520 | Delicious! | Delicious! |