# Start End Original Translated
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!