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1 | 00:00:01,040 | 00:00:04,280 | MAEVE O'MEARA: Professional kitchens are run with military precision | MAEVE O'MEARA: Professional kitchens are run with military precision |
2 | 00:00:04,480 | 00:00:06,160 | and a clear hierarchy. | and a clear hierarchy. |
3 | 00:00:06,360 | 00:00:07,800 | Yes, chef! | Yes, chef! |
4 | 00:00:08,000 | 00:00:12,240 | While inside homes, meals are cooked with heart and heritage. | While inside homes, meals are cooked with heart and heritage. |
5 | 00:00:12,440 | 00:00:13,400 | (LAUGHS) | (LAUGHS) |
6 | 00:00:13,600 | 00:00:16,000 | Now in the ultimate food fight, | Now in the ultimate food fight, |
7 | 00:00:16,200 | 00:00:19,160 | we're pitting the home cooks against professional chefs | we're pitting the home cooks against professional chefs |
8 | 00:00:19,360 | 00:00:21,840 | to see if passion can beat expertise. | to see if passion can beat expertise. |
9 | 00:00:22,040 | 00:00:23,720 | Us home cooks are gonna bring it home! | Us home cooks are gonna bring it home! |
10 | 00:00:23,920 | 00:00:25,600 | Yes! (APPLAUSE) | Yes! (APPLAUSE) |
11 | 00:00:25,800 | 00:00:32,120 | Each week will feature a different cuisine, and this week it's Italian. | Each week will feature a different cuisine, and this week it's Italian. |
12 | 00:00:32,320 | 00:00:34,520 | And these four home cooks are going head to head | And these four home cooks are going head to head |
13 | 00:00:34,720 | 00:00:39,120 | against the chefs' line from Adelaide restaurant Osteria Oggi. | against the chefs' line from Adelaide restaurant Osteria Oggi. |
14 | 00:00:39,320 | 00:00:42,040 | The aim - to cook their way up the ranks, | The aim - to cook their way up the ranks, |
15 | 00:00:42,240 | 00:00:45,160 | starting with the apprentice, right up to the head chef. | starting with the apprentice, right up to the head chef. |
16 | 00:00:45,360 | 00:00:47,800 | And after kicking off with a gnocchi challenge... | And after kicking off with a gnocchi challenge... |
17 | 00:00:48,000 | 00:00:51,080 | I love big flavours and you're definitely getting it here. | I love big flavours and you're definitely getting it here. |
18 | 00:00:51,280 | 00:00:53,680 | ..it was home cook Lisa who beat the professional. | ..it was home cook Lisa who beat the professional. |
19 | 00:00:53,880 | 00:00:56,720 | You look really shocked! I am shocked! | You look really shocked! I am shocked! |
20 | 00:00:56,920 | 00:00:59,440 | Might not have a job, thanks, guys! (LAUGHTER) | Might not have a job, thanks, guys! (LAUGHTER) |
21 | 00:00:59,640 | 00:01:02,160 | Tonight there's three remaining home cooks | Tonight there's three remaining home cooks |
22 | 00:01:02,360 | 00:01:04,920 | and they're stepping up the ranks of the chefs' line | and they're stepping up the ranks of the chefs' line |
23 | 00:01:05,120 | 00:01:06,880 | to take on the station chef. | to take on the station chef. |
24 | 00:01:07,080 | 00:01:08,680 | I definitely have my work cut out for me | I definitely have my work cut out for me |
25 | 00:01:08,880 | 00:01:11,160 | and the competition should be a good one, I think. | and the competition should be a good one, I think. |
26 | 00:01:11,360 | 00:01:13,400 | The cooks with the best plates on the pass | The cooks with the best plates on the pass |
27 | 00:01:13,600 | 00:01:15,840 | will go through to the next round. | will go through to the next round. |
28 | 00:01:16,040 | 00:01:19,160 | 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. |
29 | 00:01:21,480 | 00:01:23,760 | Judged by executive chef Dan Hong... | Judged by executive chef Dan Hong... |
30 | 00:01:24,960 | 00:01:27,720 | ..renowned chef Mark Olive... | ..renowned chef Mark Olive... |
31 | 00:01:27,920 | 00:01:30,920 | ..and food writer Melissa Leong. | ..and food writer Melissa Leong. |
32 | 00:01:31,120 | 00:01:32,720 | So let's cook! | So let's cook! |
33 | 00:01:32,920 | 00:01:35,320 | Who will be the last home cook standing | Who will be the last home cook standing |
34 | 00:01:35,520 | 00:01:38,480 | and make it to the end of The Chefs' Line? | and make it to the end of The Chefs' Line? |
35 | 00:01:48,400 | 00:01:50,720 | It's Italian week. We're going to grill these peaches! | It's Italian week. We're going to grill these peaches! |
36 | 00:01:50,920 | 00:01:53,720 | And the pressure's on for our three surviving home cooks... | And the pressure's on for our three surviving home cooks... |
37 | 00:01:53,920 | 00:01:55,040 | Yeah, that's good. | Yeah, that's good. |
38 | 00:01:55,240 | 00:01:56,120 | ..Anna... | ..Anna... |
39 | 00:01:56,320 | 00:01:59,080 | What I love about Italian food is it's more than just food. | What I love about Italian food is it's more than just food. |
40 | 00:01:59,280 | 00:02:01,680 | It's about coming together. It's about family. | It's about coming together. It's about family. |
41 | 00:02:01,880 | 00:02:03,160 | Look, I'm a home cook. | Look, I'm a home cook. |
42 | 00:02:03,360 | 00:02:04,360 | ..Lisa... | ..Lisa... |
43 | 00:02:04,560 | 00:02:05,840 | Welcome to my kitchen. | Welcome to my kitchen. |
44 | 00:02:06,040 | 00:02:07,560 | I love Italian cooking. | I love Italian cooking. |
45 | 00:02:07,760 | 00:02:09,040 | So finally lunch is out! | So finally lunch is out! |
46 | 00:02:09,240 | 00:02:11,760 | I've not met anyone who just doesn't enjoy eating it. | I've not met anyone who just doesn't enjoy eating it. |
47 | 00:02:11,960 | 00:02:12,920 | Dig in! | Dig in! |
48 | 00:02:13,120 | 00:02:14,120 | ..and Nathan. | ..and Nathan. |
49 | 00:02:14,320 | 00:02:17,360 | We're gonna make silverbeet and cannellini beans. Voila. | We're gonna make silverbeet and cannellini beans. Voila. |
50 | 00:02:17,560 | 00:02:18,800 | I'm married, I have two kids. | I'm married, I have two kids. |
51 | 00:02:19,000 | 00:02:20,200 | Number-one fans! | Number-one fans! |
52 | 00:02:20,400 | 00:02:23,480 | I love to cook. My father's Calabrese, my mother is from Molise. | I love to cook. My father's Calabrese, my mother is from Molise. |
53 | 00:02:23,680 | 00:02:26,400 | ALL: Birthday! What else do you want to know? | ALL: Birthday! What else do you want to know? |
54 | 00:02:26,600 | 00:02:28,240 | (ALL CHEER) | (ALL CHEER) |
55 | 00:02:28,440 | 00:02:30,160 | Tonight our three surviving home cooks | Tonight our three surviving home cooks |
56 | 00:02:30,360 | 00:02:33,880 | take on the next professional from Osteria Oggi restaurant, | take on the next professional from Osteria Oggi restaurant, |
57 | 00:02:34,080 | 00:02:36,160 | led by executive chef Andy. | led by executive chef Andy. |
58 | 00:02:37,640 | 00:02:39,000 | We cook what we like to eat ourselves. | We cook what we like to eat ourselves. |
59 | 00:02:39,200 | 00:02:41,960 | That's the secret that most chefs should really stick to. | That's the secret that most chefs should really stick to. |
60 | 00:02:42,160 | 00:02:43,560 | The ethos of the restaurant - | The ethos of the restaurant - |
61 | 00:02:43,760 | 00:02:46,040 | it's about time honouring regional dishes. | it's about time honouring regional dishes. |
62 | 00:02:46,280 | 00:02:49,200 | You've got six chickens that lay especially for your pasta? Six eggs a day. | You've got six chickens that lay especially for your pasta? Six eggs a day. |
63 | 00:02:49,400 | 00:02:50,880 | Six eggs a day? (LAUGHS) | Six eggs a day? (LAUGHS) |
64 | 00:02:52,880 | 00:02:56,560 | So this is the eel. It looks like pork. Incredible. | So this is the eel. It looks like pork. Incredible. |
65 | 00:03:00,960 | 00:03:04,240 | Good evening. This week we're celebrating Italian cuisine. | Good evening. This week we're celebrating Italian cuisine. |
66 | 00:03:04,440 | 00:03:06,840 | And we have three passionate home cooks | And we have three passionate home cooks |
67 | 00:03:07,040 | 00:03:09,920 | against Adelaide's Osteria Oggi. | against Adelaide's Osteria Oggi. |
68 | 00:03:10,120 | 00:03:13,720 | So last night, the best plate on the pass went to you, Lisa. | So last night, the best plate on the pass went to you, Lisa. |
69 | 00:03:13,920 | 00:03:15,320 | Congratulations. Thank you. | Congratulations. Thank you. |
70 | 00:03:15,520 | 00:03:18,280 | I'm really shocked but I'm thrilled. I'm really thrilled. | I'm really shocked but I'm thrilled. I'm really thrilled. |
71 | 00:03:18,480 | 00:03:20,440 | How badly do you now want to, you know, | How badly do you now want to, you know, |
72 | 00:03:20,640 | 00:03:24,320 | work your way up the chefs' line and be the last cook standing? | work your way up the chefs' line and be the last cook standing? |
73 | 00:03:24,520 | 00:03:26,040 | I really want to stay now | I really want to stay now |
74 | 00:03:26,240 | 00:03:28,840 | and I didn't think it mattered before, but now it does. | and I didn't think it mattered before, but now it does. |
75 | 00:03:29,040 | 00:03:32,600 | Anna, do you think you've got what it takes to beat the chefs' line? | Anna, do you think you've got what it takes to beat the chefs' line? |
76 | 00:03:32,800 | 00:03:35,400 | Yeah, absolutely. (LAUGHTER) | Yeah, absolutely. (LAUGHTER) |
77 | 00:03:35,600 | 00:03:37,640 | Maybe not! (LAUGHS) | Maybe not! (LAUGHS) |
78 | 00:03:37,880 | 00:03:41,160 | Alright. Nathan, how do you think you're gonna go tonight with your execution? | Alright. Nathan, how do you think you're gonna go tonight with your execution? |
79 | 00:03:41,360 | 00:03:43,400 | Hopefully I've learned a few things, | Hopefully I've learned a few things, |
80 | 00:03:43,600 | 00:03:45,360 | especially when it comes around to timing. | especially when it comes around to timing. |
81 | 00:03:45,560 | 00:03:48,120 | So, um, I think we'll be OK. | So, um, I think we'll be OK. |
82 | 00:03:48,320 | 00:03:49,720 | Executive chef Andy, | Executive chef Andy, |
83 | 00:03:49,920 | 00:03:53,680 | can you please introduce the next chef in your line to cook? | can you please introduce the next chef in your line to cook? |
84 | 00:03:53,880 | 00:03:57,560 | The next in line tonight is station chef Lawrence. | The next in line tonight is station chef Lawrence. |
85 | 00:03:57,760 | 00:04:01,840 | It's time for you to step up and represent Osteria Oggi. | It's time for you to step up and represent Osteria Oggi. |
86 | 00:04:03,680 | 00:04:05,240 | Lawrence, how are you feeling? | Lawrence, how are you feeling? |
87 | 00:04:05,440 | 00:04:07,280 | I'm honestly a bit nervous about this one. | I'm honestly a bit nervous about this one. |
88 | 00:04:07,480 | 00:04:12,000 | It's great to challenge myself and put myself under the pump, I guess. | It's great to challenge myself and put myself under the pump, I guess. |
89 | 00:04:12,200 | 00:04:16,400 | Now it's time to find out what you're going to cook. | Now it's time to find out what you're going to cook. |
90 | 00:04:16,600 | 00:04:21,360 | And this is probably the most famous dessert in Italy. | And this is probably the most famous dessert in Italy. |
91 | 00:04:22,920 | 00:04:27,640 | I want to see your best... tiramisu! | I want to see your best... tiramisu! |
92 | 00:04:27,840 | 00:04:30,040 | (CONTESTANTS EXCLAIM) | (CONTESTANTS EXCLAIM) |
93 | 00:04:31,480 | 00:04:34,800 | MAEVE O'MEARA: Tiramisu is a symphony of Italian flavours. | MAEVE O'MEARA: Tiramisu is a symphony of Italian flavours. |
94 | 00:04:35,000 | 00:04:38,160 | It traditionally features layers of creamy mascarpone, | It traditionally features layers of creamy mascarpone, |
95 | 00:04:38,360 | 00:04:42,880 | coffee and liqueur-soaked biscuit and a shower of chocolate. | coffee and liqueur-soaked biscuit and a shower of chocolate. |
96 | 00:04:43,080 | 00:04:45,480 | Station chef Lawrence will make the restaurant version | Station chef Lawrence will make the restaurant version |
97 | 00:04:45,680 | 00:04:49,280 | and the home cooks will do their own takes on tiramisu. | and the home cooks will do their own takes on tiramisu. |
98 | 00:04:49,480 | 00:04:53,880 | And it actually loosely translates into 'pick me up.' | And it actually loosely translates into 'pick me up.' |
99 | 00:04:55,600 | 00:04:59,480 | Tiramisu, it really is, in my opinion, | Tiramisu, it really is, in my opinion, |
100 | 00:04:59,680 | 00:05:01,640 | the best dessert in the world. | the best dessert in the world. |
101 | 00:05:02,720 | 00:05:05,400 | So don't screw it up. That's a big call! | So don't screw it up. That's a big call! |
102 | 00:05:05,600 | 00:05:06,480 | (LAUGHTER) | (LAUGHTER) |
103 | 00:05:06,680 | 00:05:11,120 | Now tonight, judging the best plate on the pass will be one of us | Now tonight, judging the best plate on the pass will be one of us |
104 | 00:05:11,320 | 00:05:14,160 | and you'll be relieved to know it's not Dan. | and you'll be relieved to know it's not Dan. |
105 | 00:05:14,360 | 00:05:16,040 | It's actually you, Mark. | It's actually you, Mark. |
106 | 00:05:16,240 | 00:05:18,800 | Love tiramisu. | Love tiramisu. |
107 | 00:05:19,000 | 00:05:21,560 | It will be interesting to see who can pick me up later on. | It will be interesting to see who can pick me up later on. |
108 | 00:05:21,760 | 00:05:23,080 | (LAUGHS) | (LAUGHS) |
109 | 00:05:23,280 | 00:05:26,240 | MAEVE O'MEARA: Mark won't know who prepared which dish. | MAEVE O'MEARA: Mark won't know who prepared which dish. |
110 | 00:05:27,440 | 00:05:33,040 | You all have two hours to put your plate on the pass, so let's go. | You all have two hours to put your plate on the pass, so let's go. |
111 | 00:05:33,240 | 00:05:34,880 | Let's cook! | Let's cook! |
112 | 00:05:36,360 | 00:05:38,400 | Eventually, one of the three surviving home cooks | Eventually, one of the three surviving home cooks |
113 | 00:05:38,600 | 00:05:41,720 | will go up against executive chef Andy. | will go up against executive chef Andy. |
114 | 00:05:41,920 | 00:05:45,240 | But first, they'll need to create a better tiramisu | But first, they'll need to create a better tiramisu |
115 | 00:05:45,440 | 00:05:46,960 | than station chef Lawrence | than station chef Lawrence |
116 | 00:05:47,160 | 00:05:51,080 | and impress blind-tasting judge Mark. | and impress blind-tasting judge Mark. |
117 | 00:05:51,280 | 00:05:53,280 | Tiramisu has got to be really creamy. | Tiramisu has got to be really creamy. |
118 | 00:05:53,480 | 00:05:57,080 | The lady fingers have to be really just soaked in coffee | The lady fingers have to be really just soaked in coffee |
119 | 00:05:57,280 | 00:06:00,480 | or a little bit of marsala, which was traditionally used. | or a little bit of marsala, which was traditionally used. |
120 | 00:06:00,680 | 00:06:03,720 | A hell of a lot of dark chocolate on top. Mm-mm! | A hell of a lot of dark chocolate on top. Mm-mm! |
121 | 00:06:05,040 | 00:06:08,440 | I'm making a tiramisu dessert in a glass. | I'm making a tiramisu dessert in a glass. |
122 | 00:06:10,040 | 00:06:12,320 | I've decided to add some orange elements | I've decided to add some orange elements |
123 | 00:06:12,520 | 00:06:13,840 | which I'm going to intertwine | which I'm going to intertwine |
124 | 00:06:14,040 | 00:06:17,840 | with the espresso coffee and my Muscadelle. | with the espresso coffee and my Muscadelle. |
125 | 00:06:21,160 | 00:06:24,200 | Lisa, how is it all going? Not too badly, actually. | Lisa, how is it all going? Not too badly, actually. |
126 | 00:06:24,400 | 00:06:25,760 | I'm surprised, | I'm surprised, |
127 | 00:06:25,960 | 00:06:29,680 | seeing as this is not one of my most favourite things, desserts. | seeing as this is not one of my most favourite things, desserts. |
128 | 00:06:29,880 | 00:06:32,240 | Can you explain what type of tiramisu you're making? | Can you explain what type of tiramisu you're making? |
129 | 00:06:32,440 | 00:06:34,040 | Well, I'm making one that I made up | Well, I'm making one that I made up |
130 | 00:06:34,240 | 00:06:36,920 | because I don't really drink strong coffee | because I don't really drink strong coffee |
131 | 00:06:37,120 | 00:06:38,680 | and I don't really eat a lot of chocolate. | and I don't really eat a lot of chocolate. |
132 | 00:06:38,880 | 00:06:40,600 | So I wanted to add a flavour in. | So I wanted to add a flavour in. |
133 | 00:06:40,800 | 00:06:43,200 | What's that flavour? It's orange. | What's that flavour? It's orange. |
134 | 00:06:43,400 | 00:06:46,560 | It's orange! OK. So, yes. | It's orange! OK. So, yes. |
135 | 00:06:46,760 | 00:06:49,400 | Good luck. I'll leave you to it. Thank you very much. | Good luck. I'll leave you to it. Thank you very much. |
136 | 00:06:52,280 | 00:06:55,160 | I'm doing a deconstructed Moscato tiramisu. | I'm doing a deconstructed Moscato tiramisu. |
137 | 00:06:57,520 | 00:07:00,360 | First thing I did tonight was just make sure I got all my measurements right. | First thing I did tonight was just make sure I got all my measurements right. |
138 | 00:07:00,560 | 00:07:03,960 | So I made sure I have that 70g of chocolate, roughly chopped. | So I made sure I have that 70g of chocolate, roughly chopped. |
139 | 00:07:04,160 | 00:07:06,400 | Then I made sure I had my 100g of sugar. | Then I made sure I had my 100g of sugar. |
140 | 00:07:06,600 | 00:07:08,360 | Add a quarter of a cup of booze. | Add a quarter of a cup of booze. |
141 | 00:07:09,720 | 00:07:11,120 | I started making the chocolate soil | I started making the chocolate soil |
142 | 00:07:11,320 | 00:07:14,800 | by putting the sugaring the pan with a little bit of cold water | by putting the sugaring the pan with a little bit of cold water |
143 | 00:07:15,000 | 00:07:16,480 | and letting that start to form a toffee | and letting that start to form a toffee |
144 | 00:07:16,680 | 00:07:19,680 | and once that toffee blondes, the dark chocolate, roughly chopped, | and once that toffee blondes, the dark chocolate, roughly chopped, |
145 | 00:07:19,880 | 00:07:21,320 | goes straight in. | goes straight in. |
146 | 00:07:21,520 | 00:07:24,520 | Whisk, whisk, whisk, a little bit of marsala | Whisk, whisk, whisk, a little bit of marsala |
147 | 00:07:24,760 | 00:07:28,400 | and straightaway, it starts to form that gravelly kind of texture that you want. | and straightaway, it starts to form that gravelly kind of texture that you want. |
148 | 00:07:28,600 | 00:07:30,080 | Yeah, it's working. | Yeah, it's working. |
149 | 00:07:30,280 | 00:07:33,920 | Can I try some of this? That's good. | Can I try some of this? That's good. |
150 | 00:07:34,120 | 00:07:36,080 | Is it good? Holy cow. | Is it good? Holy cow. |
151 | 00:07:36,280 | 00:07:38,120 | I'm in trouble. (LAUGHS) I don't know. | I'm in trouble. (LAUGHS) I don't know. |
152 | 00:07:38,320 | 00:07:40,480 | Really good. That's beautiful. | Really good. That's beautiful. |
153 | 00:07:40,680 | 00:07:42,520 | Although Anna loves the chocolate soil, | Although Anna loves the chocolate soil, |
154 | 00:07:42,720 | 00:07:47,360 | it's actually up to Mark to taste and judge the tiramisu tonight. | it's actually up to Mark to taste and judge the tiramisu tonight. |
155 | 00:07:47,560 | 00:07:50,800 | You know, traditionally we have an idea of what a tiramisu looks like, | You know, traditionally we have an idea of what a tiramisu looks like, |
156 | 00:07:51,000 | 00:07:53,640 | but it will be interesting to see what's out there. | but it will be interesting to see what's out there. |
157 | 00:07:53,840 | 00:07:58,960 | The sexy cream in the tiramisu, it's a really important part of the dish. | The sexy cream in the tiramisu, it's a really important part of the dish. |
158 | 00:07:59,160 | 00:08:01,840 | What do you want to see in the cream component? | What do you want to see in the cream component? |
159 | 00:08:02,040 | 00:08:03,800 | It's got to be nice and aerated. | It's got to be nice and aerated. |
160 | 00:08:04,040 | 00:08:09,360 | It will be interesting to see how much alcohol or coffee they put through. | It will be interesting to see how much alcohol or coffee they put through. |
161 | 00:08:09,560 | 00:08:11,240 | So, you know, I'm really curious. | So, you know, I'm really curious. |
162 | 00:08:12,800 | 00:08:14,200 | Station chef Lawrence | Station chef Lawrence |
163 | 00:08:14,400 | 00:08:18,080 | is recreating Osteria Oggi's complex version of tiramisu, | is recreating Osteria Oggi's complex version of tiramisu, |
164 | 00:08:18,280 | 00:08:19,840 | which he's never made before. | which he's never made before. |
165 | 00:08:20,040 | 00:08:23,840 | I'm a pasta chef. I cook on pasta every shift. | I'm a pasta chef. I cook on pasta every shift. |
166 | 00:08:24,040 | 00:08:26,680 | We're doing a sort of modern interpretation of the tiramisu. | We're doing a sort of modern interpretation of the tiramisu. |
167 | 00:08:26,880 | 00:08:31,360 | It's got five components and one of the components is the sabayon. | It's got five components and one of the components is the sabayon. |
168 | 00:08:31,560 | 00:08:34,000 | So I'm doing the sugar syrup for that. | So I'm doing the sugar syrup for that. |
169 | 00:08:34,200 | 00:08:37,280 | Lawrence's version of sabayon is a creamy mixture | Lawrence's version of sabayon is a creamy mixture |
170 | 00:08:37,480 | 00:08:40,960 | made of beaten eggs, liqueur and a sugar syrup. | made of beaten eggs, liqueur and a sugar syrup. |
171 | 00:08:41,160 | 00:08:43,280 | The sugar needs to colour and go translucent. | The sugar needs to colour and go translucent. |
172 | 00:08:43,480 | 00:08:46,480 | To make the sabayon, you beat egg yolks and marsala. | To make the sabayon, you beat egg yolks and marsala. |
173 | 00:08:46,680 | 00:08:48,600 | Pretty sure that's marsala. | Pretty sure that's marsala. |
174 | 00:08:48,800 | 00:08:53,440 | Whilst at the same time bringing up sugar to 121 degrees. | Whilst at the same time bringing up sugar to 121 degrees. |
175 | 00:08:53,640 | 00:08:56,880 | What temperature is it, Lawrie? Which is where I had some trouble. | What temperature is it, Lawrie? Which is where I had some trouble. |
176 | 00:08:58,360 | 00:09:00,400 | Has that crystallised? Yep. | Has that crystallised? Yep. |
177 | 00:09:00,600 | 00:09:02,120 | Start again? Yep. | Start again? Yep. |
178 | 00:09:07,960 | 00:09:10,360 | Tonight, I am making a traditional tiramisu | Tonight, I am making a traditional tiramisu |
179 | 00:09:10,560 | 00:09:14,280 | with a lemon savoiardi biscuit which I made from scratch. | with a lemon savoiardi biscuit which I made from scratch. |
180 | 00:09:16,120 | 00:09:18,760 | Savoiardi biscuits are the classic sponge biscuit | Savoiardi biscuits are the classic sponge biscuit |
181 | 00:09:18,960 | 00:09:20,840 | found in traditional tiramisu. | found in traditional tiramisu. |
182 | 00:09:22,080 | 00:09:27,520 | The way I made them was I cream the egg yolks with sugar | The way I made them was I cream the egg yolks with sugar |
183 | 00:09:27,720 | 00:09:31,560 | and put the flour in and made a meringue with the eggwhite. | and put the flour in and made a meringue with the eggwhite. |
184 | 00:09:32,640 | 00:09:35,880 | Anna then combines the two mixtures. | Anna then combines the two mixtures. |
185 | 00:09:36,080 | 00:09:38,360 | That's what keeps them really light and fluffy | That's what keeps them really light and fluffy |
186 | 00:09:38,560 | 00:09:41,120 | is that you're folding the meringue in afterward. | is that you're folding the meringue in afterward. |
187 | 00:09:42,720 | 00:09:46,040 | You pipe it straightaway. Ah, beautiful! | You pipe it straightaway. Ah, beautiful! |
188 | 00:09:46,240 | 00:09:47,560 | And sprinkle it with sugar. | And sprinkle it with sugar. |
189 | 00:09:49,160 | 00:09:50,880 | That's what gives it a beautiful crust. | That's what gives it a beautiful crust. |
190 | 00:09:51,080 | 00:09:53,560 | So the biscuits are in the oven. | So the biscuits are in the oven. |
191 | 00:09:53,760 | 00:09:55,400 | I'm now working on my mascarpone cream. | I'm now working on my mascarpone cream. |
192 | 00:09:56,520 | 00:09:57,800 | So I'm just gonna do a grain test | So I'm just gonna do a grain test |
193 | 00:09:58,000 | 00:10:00,520 | and if I can still feel the sugar in between my tips, | and if I can still feel the sugar in between my tips, |
194 | 00:10:00,720 | 00:10:03,320 | it's, yeah, it still needs a bit of work. | it's, yeah, it still needs a bit of work. |
195 | 00:10:05,320 | 00:10:07,520 | I'm going to mix the mascarpone | I'm going to mix the mascarpone |
196 | 00:10:07,720 | 00:10:10,720 | and then once the biscuits are ready I can start putting it together. | and then once the biscuits are ready I can start putting it together. |
197 | 00:10:13,800 | 00:10:15,880 | I think I've overwhip... What's happened to your cream? | I think I've overwhip... What's happened to your cream? |
198 | 00:10:16,080 | 00:10:18,080 | Yeah, I've overwhipped it. I'm starting again. | Yeah, I've overwhipped it. I'm starting again. |
199 | 00:10:18,320 | 00:10:20,600 | Five minutes to go. (CRASH!) Aarggh! | Five minutes to go. (CRASH!) Aarggh! |
200 | 00:10:20,800 | 00:10:23,720 | LISA: I think it could just end up to be one big soggy mess. | LISA: I think it could just end up to be one big soggy mess. |
201 | 00:10:23,920 | 00:10:28,520 | My take on that tiramisu - it just might not fly with the pros! | My take on that tiramisu - it just might not fly with the pros! |
202 | 00:10:28,720 | 00:10:30,600 | Looks really nice. It just melts in your mouth. | Looks really nice. It just melts in your mouth. |
203 | 00:10:30,800 | 00:10:33,680 | It's not a tiramisu. It's a trifle. | It's not a tiramisu. It's a trifle. |
204 | 00:10:39,080 | 00:10:41,880 | 30 minutes until we need your plates on the pass. | 30 minutes until we need your plates on the pass. |
205 | 00:10:42,080 | 00:10:46,360 | It's Italian week and our three home cooks Nathan, Anna and Lisa | It's Italian week and our three home cooks Nathan, Anna and Lisa |
206 | 00:10:46,560 | 00:10:49,120 | are competing against station chef Lawrence | are competing against station chef Lawrence |
207 | 00:10:49,320 | 00:10:51,880 | to create the most impressive tiramisu, | to create the most impressive tiramisu, |
208 | 00:10:52,080 | 00:10:53,800 | and whoever survives tonight's battle | and whoever survives tonight's battle |
209 | 00:10:54,000 | 00:10:57,760 | will go up against Osteria Oggi sous-chef Josh. | will go up against Osteria Oggi sous-chef Josh. |
210 | 00:10:57,960 | 00:11:00,920 | May I offer you a biscuit? Thank you very much. | May I offer you a biscuit? Thank you very much. |
211 | 00:11:02,840 | 00:11:04,640 | These are pretty good. Thank you so much. | These are pretty good. Thank you so much. |
212 | 00:11:04,840 | 00:11:07,080 | Looks like you need to make the cream again. | Looks like you need to make the cream again. |
213 | 00:11:07,280 | 00:11:09,080 | Yes, I do. But it should be really easy. | Yes, I do. But it should be really easy. |
214 | 00:11:09,280 | 00:11:11,040 | It's just cream, tiny bit of sugar, | It's just cream, tiny bit of sugar, |
215 | 00:11:11,240 | 00:11:13,440 | vanilla bean and a bit of amaretto liqueur. | vanilla bean and a bit of amaretto liqueur. |
216 | 00:11:13,640 | 00:11:15,440 | So... Oh, amaretto, eh? | So... Oh, amaretto, eh? |
217 | 00:11:15,640 | 00:11:17,560 | Yep, bit of amaretto. | Yep, bit of amaretto. |
218 | 00:11:17,760 | 00:11:20,880 | Well, lucky I'm not the blind judge because I hate amaretto. | Well, lucky I'm not the blind judge because I hate amaretto. |
219 | 00:11:24,760 | 00:11:26,200 | LAWRENCE: I've seen things go out | LAWRENCE: I've seen things go out |
220 | 00:11:26,400 | 00:11:28,840 | but I've never been on desserts in Osteria Oggi - not once. | but I've never been on desserts in Osteria Oggi - not once. |
221 | 00:11:31,160 | 00:11:33,520 | Is it crystallising again? I reckon it's going to. | Is it crystallising again? I reckon it's going to. |
222 | 00:11:37,320 | 00:11:40,520 | Home cook Lisa is breaking up her savoiardi biscuits, | Home cook Lisa is breaking up her savoiardi biscuits, |
223 | 00:11:40,720 | 00:11:43,880 | which is not traditional in a classic tiramisu. | which is not traditional in a classic tiramisu. |
224 | 00:11:45,240 | 00:11:47,280 | LISA: The hardest part of the tiramisu for me | LISA: The hardest part of the tiramisu for me |
225 | 00:11:47,480 | 00:11:49,960 | was getting the balance of the biscuit and the cream | was getting the balance of the biscuit and the cream |
226 | 00:11:50,160 | 00:11:52,360 | so that one didn't overtake the other. | so that one didn't overtake the other. |
227 | 00:11:54,160 | 00:11:57,480 | That requires sort of a fairly deft hand, I think. | That requires sort of a fairly deft hand, I think. |
228 | 00:11:57,680 | 00:12:01,520 | If the cream and the sponge don't gel together, | If the cream and the sponge don't gel together, |
229 | 00:12:01,720 | 00:12:04,960 | I think it could just end up to be one big soggy mess | I think it could just end up to be one big soggy mess |
230 | 00:12:05,160 | 00:12:07,800 | and you wouldn't get the different layering effects. | and you wouldn't get the different layering effects. |
231 | 00:12:08,000 | 00:12:12,120 | You have 15 minutes left to get your plates on the pass. | You have 15 minutes left to get your plates on the pass. |
232 | 00:12:12,320 | 00:12:14,000 | So this time the sugar hasn't crystallised | So this time the sugar hasn't crystallised |
233 | 00:12:14,200 | 00:12:18,240 | and I'm almost at the temperature that I need to pour it in | and I'm almost at the temperature that I need to pour it in |
234 | 00:12:18,440 | 00:12:21,120 | to get the frozen sabayon to work. | to get the frozen sabayon to work. |
235 | 00:12:21,320 | 00:12:23,320 | It's up now and it's clear, which is good. | It's up now and it's clear, which is good. |
236 | 00:12:23,520 | 00:12:27,160 | While station chef Lawrence can now finally finish his sabayon, | While station chef Lawrence can now finally finish his sabayon, |
237 | 00:12:27,360 | 00:12:30,600 | home cooks Lisa and Anna are assembling their desserts, | home cooks Lisa and Anna are assembling their desserts, |
238 | 00:12:30,800 | 00:12:33,800 | ready to go into the fridge to chill. | ready to go into the fridge to chill. |
239 | 00:12:37,800 | 00:12:41,360 | I was worried that my take on that tiramisu | I was worried that my take on that tiramisu |
240 | 00:12:41,560 | 00:12:43,560 | just might not fly with the pros, you know? | just might not fly with the pros, you know? |
241 | 00:12:43,760 | 00:12:46,880 | I'm just a home cook, came up with an idea. | I'm just a home cook, came up with an idea. |
242 | 00:12:47,080 | 00:12:49,280 | Went for it. You know, I was a little bit nervous. | Went for it. You know, I was a little bit nervous. |
243 | 00:12:49,480 | 00:12:50,960 | I knew the plating wasn't spot on | I knew the plating wasn't spot on |
244 | 00:12:51,160 | 00:12:54,640 | and I knew the custard wasn't exactly how I wanted it to be. | and I knew the custard wasn't exactly how I wanted it to be. |
245 | 00:12:54,840 | 00:12:56,520 | I hoped that they would get it and enjoy it. | I hoped that they would get it and enjoy it. |
246 | 00:12:58,240 | 00:13:01,440 | You could call it a deconstructed boozy tiramisu. How's that? | You could call it a deconstructed boozy tiramisu. How's that? |
247 | 00:13:03,440 | 00:13:05,640 | DAN HONG: There's 10 minutes to go! | DAN HONG: There's 10 minutes to go! |
248 | 00:13:05,840 | 00:13:07,280 | Is that right? | Is that right? |
249 | 00:13:08,480 | 00:13:11,760 | This dish is a monster. It's one of the hardest on the menu. | This dish is a monster. It's one of the hardest on the menu. |
250 | 00:13:11,960 | 00:13:15,120 | Station chef Lawrence has finally made his sabayon, | Station chef Lawrence has finally made his sabayon, |
251 | 00:13:15,320 | 00:13:17,760 | poured it into moulds and put it in the freezer. | poured it into moulds and put it in the freezer. |
252 | 00:13:20,200 | 00:13:22,000 | He moves on to making tuille, | He moves on to making tuille, |
253 | 00:13:22,200 | 00:13:25,680 | which are thin almond and sugar wafers, to top off his tiramisu. | which are thin almond and sugar wafers, to top off his tiramisu. |
254 | 00:13:27,280 | 00:13:30,880 | Tuilles are sugar that has been taken to full caramel, | Tuilles are sugar that has been taken to full caramel, |
255 | 00:13:31,080 | 00:13:33,400 | so they're... they're already fully cooked. | so they're... they're already fully cooked. |
256 | 00:13:33,600 | 00:13:35,520 | So basically when you put them back in the oven, | So basically when you put them back in the oven, |
257 | 00:13:35,720 | 00:13:37,160 | they don't need to be cooked. | they don't need to be cooked. |
258 | 00:13:37,360 | 00:13:38,800 | All they need to do is be remelted | All they need to do is be remelted |
259 | 00:13:39,000 | 00:13:41,120 | and then set again in their new shape. | and then set again in their new shape. |
260 | 00:13:42,680 | 00:13:45,360 | So if you leave them in there too long, they burn very, very quickly. | So if you leave them in there too long, they burn very, very quickly. |
261 | 00:13:45,560 | 00:13:48,400 | I'm thoroughly challenged | I'm thoroughly challenged |
262 | 00:13:48,600 | 00:13:51,800 | and I'm gonna have to make some more tuilles. | and I'm gonna have to make some more tuilles. |
263 | 00:13:52,920 | 00:13:55,200 | All our home cooks are waiting for their desserts | All our home cooks are waiting for their desserts |
264 | 00:13:55,400 | 00:13:56,880 | to chill in the fridge. | to chill in the fridge. |
265 | 00:13:57,120 | 00:13:59,080 | Coffee. Cheers. Salut! (GLASSES CLINK) Cheers. | Coffee. Cheers. Salut! (GLASSES CLINK) Cheers. |
266 | 00:13:59,280 | 00:14:03,160 | But station chef Lawrence is scrambling to complete his tuille. | But station chef Lawrence is scrambling to complete his tuille. |
267 | 00:14:03,360 | 00:14:05,640 | This dish is sort of like very compartmentalised | This dish is sort of like very compartmentalised |
268 | 00:14:05,840 | 00:14:07,520 | and then it all comes together at the end. | and then it all comes together at the end. |
269 | 00:14:09,120 | 00:14:10,320 | DAN HONG: Two minutes! | DAN HONG: Two minutes! |
270 | 00:14:11,960 | 00:14:14,280 | You're nearly there, mate. Come on, Lawrie. | You're nearly there, mate. Come on, Lawrie. |
271 | 00:14:17,880 | 00:14:19,520 | Hustle - there's one minute! | Hustle - there's one minute! |
272 | 00:14:28,800 | 00:14:30,800 | Come on, Lawrie - the home cooks are done. | Come on, Lawrie - the home cooks are done. |
273 | 00:14:34,680 | 00:14:36,280 | (APPLAUSE) | (APPLAUSE) |
274 | 00:14:41,280 | 00:14:44,640 | Good one, chef! Well done, chef! | Good one, chef! Well done, chef! |
275 | 00:14:47,320 | 00:14:50,520 | 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. |
276 | 00:14:50,720 | 00:14:53,120 | And the best plate on the pass was... | And the best plate on the pass was... |
277 | 00:15:00,760 | 00:15:04,480 | It's Italian week and the tiramisu battle is finally over. | It's Italian week and the tiramisu battle is finally over. |
278 | 00:15:04,680 | 00:15:08,920 | The home cooks Anna, Lisa and Nathan have all made their own versions, | The home cooks Anna, Lisa and Nathan have all made their own versions, |
279 | 00:15:09,120 | 00:15:13,720 | while station chef Lawrence has recreated the restaurant's. | while station chef Lawrence has recreated the restaurant's. |
280 | 00:15:14,920 | 00:15:17,400 | They all home their tiramisu will impress Mark, | They all home their tiramisu will impress Mark, |
281 | 00:15:17,600 | 00:15:20,120 | who is tonight's blind-tasting judge. | who is tonight's blind-tasting judge. |
282 | 00:15:20,320 | 00:15:22,120 | Hi. Hello! | Hi. Hello! |
283 | 00:15:22,320 | 00:15:24,800 | Mark, you missed an epic battle | Mark, you missed an epic battle |
284 | 00:15:25,000 | 00:15:27,400 | and I can't believe it's tiramisu - that's my favourite dessert. | and I can't believe it's tiramisu - that's my favourite dessert. |
285 | 00:15:27,600 | 00:15:29,000 | I'm so jealous you're the judge. | I'm so jealous you're the judge. |
286 | 00:15:29,200 | 00:15:30,960 | Nah-nah-nah-nah-nah! (LAUGHS) | Nah-nah-nah-nah-nah! (LAUGHS) |
287 | 00:15:31,160 | 00:15:33,600 | But actually, after looking at all four plates on the pass, | But actually, after looking at all four plates on the pass, |
288 | 00:15:33,800 | 00:15:36,120 | I'm actually quite relieved I'm not the blind judge | I'm actually quite relieved I'm not the blind judge |
289 | 00:15:36,320 | 00:15:38,120 | because I think it's gonna be pretty difficult. | because I think it's gonna be pretty difficult. |
290 | 00:15:38,320 | 00:15:40,680 | Yeah, I think so. They look really different. | Yeah, I think so. They look really different. |
291 | 00:15:40,880 | 00:15:43,720 | Really amazing and I can't wait to get into it. | Really amazing and I can't wait to get into it. |
292 | 00:15:43,920 | 00:15:46,720 | This is tiramisu affogato. | This is tiramisu affogato. |
293 | 00:15:48,200 | 00:15:50,040 | It's very different, isn't it? | It's very different, isn't it? |
294 | 00:15:50,240 | 00:15:54,240 | It's sort of like just melting and falling apart in front of your eyes, | It's sort of like just melting and falling apart in front of your eyes, |
295 | 00:15:54,440 | 00:15:56,960 | which is quite interesting. | which is quite interesting. |
296 | 00:15:57,160 | 00:15:58,280 | Better get in there. | Better get in there. |
297 | 00:16:03,720 | 00:16:05,400 | I might need a two spooner. | I might need a two spooner. |
298 | 00:16:06,640 | 00:16:08,240 | OK. | OK. |
299 | 00:16:13,960 | 00:16:17,160 | It looks really nice. It just melts in your mouth. | It looks really nice. It just melts in your mouth. |
300 | 00:16:17,360 | 00:16:19,560 | Look, the coffee aspect did come through | Look, the coffee aspect did come through |
301 | 00:16:19,760 | 00:16:22,760 | and the affogato - it's just beautiful. | and the affogato - it's just beautiful. |
302 | 00:16:22,960 | 00:16:24,520 | That's a cracker. | That's a cracker. |
303 | 00:16:24,720 | 00:16:27,440 | So, Mark, this is a Muscadelle and orange tiramisu. | So, Mark, this is a Muscadelle and orange tiramisu. |
304 | 00:16:28,640 | 00:16:30,560 | Oh! Dig in. | Oh! Dig in. |
305 | 00:16:40,080 | 00:16:42,040 | I'm really interested to see what you think, Mark, | I'm really interested to see what you think, Mark, |
306 | 00:16:42,240 | 00:16:45,680 | because orange isn't necessarily... | because orange isn't necessarily... |
307 | 00:16:45,880 | 00:16:47,160 | No, it's not. | No, it's not. |
308 | 00:16:47,360 | 00:16:49,000 | (LAUGHS) A tiramisu inclusion. | (LAUGHS) A tiramisu inclusion. |
309 | 00:16:49,240 | 00:16:53,360 | But chocolate and orange is a classic combo. Classic. Yeah. | But chocolate and orange is a classic combo. Classic. Yeah. |
310 | 00:16:53,560 | 00:16:56,040 | So they've obviously put a twist on this with the orange. | So they've obviously put a twist on this with the orange. |
311 | 00:16:56,240 | 00:16:59,640 | Look, what I really like about this dish, it is... | Look, what I really like about this dish, it is... |
312 | 00:16:59,840 | 00:17:01,480 | Look a it - it's got that creamy aspect of it. | Look a it - it's got that creamy aspect of it. |
313 | 00:17:01,680 | 00:17:03,480 | It's got that sweetness from the Muscadelle, | It's got that sweetness from the Muscadelle, |
314 | 00:17:03,680 | 00:17:06,920 | and, look, a candied orange - that's a nice little touch | and, look, a candied orange - that's a nice little touch |
315 | 00:17:07,120 | 00:17:09,320 | but not traditional to the actual dish. | but not traditional to the actual dish. |
316 | 00:17:09,520 | 00:17:12,080 | And that biscuit element just gets lost in there. | And that biscuit element just gets lost in there. |
317 | 00:17:12,280 | 00:17:15,600 | When you break up a sponge and you put it in something like that | When you break up a sponge and you put it in something like that |
318 | 00:17:15,800 | 00:17:18,400 | and layer it with cream, it's not a tiramisu. | and layer it with cream, it's not a tiramisu. |
319 | 00:17:18,600 | 00:17:20,880 | To me, it's a trifle. (LAUGHS) | To me, it's a trifle. (LAUGHS) |
320 | 00:17:21,080 | 00:17:23,320 | (LAUGHS) | (LAUGHS) |
321 | 00:17:23,520 | 00:17:26,160 | This is a lemon and marsala tiramisu. | This is a lemon and marsala tiramisu. |
322 | 00:17:28,240 | 00:17:31,400 | OK. Something... looks like nonna would make. | OK. Something... looks like nonna would make. |
323 | 00:17:32,480 | 00:17:36,080 | You can see that layering of the biscuit element. | You can see that layering of the biscuit element. |
324 | 00:17:36,280 | 00:17:38,680 | It's really busy on top, isn't it, with...? | It's really busy on top, isn't it, with...? |
325 | 00:17:38,880 | 00:17:41,360 | That's hazelnuts. Hazelnuts. | That's hazelnuts. Hazelnuts. |
326 | 00:17:41,560 | 00:17:44,760 | I think it's all in the tasting, so maybe I should just tuck in? | I think it's all in the tasting, so maybe I should just tuck in? |
327 | 00:17:49,600 | 00:17:51,600 | Ohh. That's some nice layering right there. Mmm. | Ohh. That's some nice layering right there. Mmm. |
328 | 00:17:51,800 | 00:17:53,240 | Mmm. | Mmm. |
329 | 00:17:58,280 | 00:18:01,440 | This is tasty. It's laid really well. | This is tasty. It's laid really well. |
330 | 00:18:01,640 | 00:18:03,920 | I like the lemon zest that comes through it. | I like the lemon zest that comes through it. |
331 | 00:18:04,120 | 00:18:06,400 | Yes, it is creamy. Yes, it is boozy. | Yes, it is creamy. Yes, it is boozy. |
332 | 00:18:06,600 | 00:18:08,760 | They've got these lovely nuts on the top | They've got these lovely nuts on the top |
333 | 00:18:08,960 | 00:18:11,760 | and, look, it could have been set a bit more. | and, look, it could have been set a bit more. |
334 | 00:18:11,960 | 00:18:14,040 | It could have been a bit firmer. | It could have been a bit firmer. |
335 | 00:18:14,240 | 00:18:17,800 | Overall... good. | Overall... good. |
336 | 00:18:18,000 | 00:18:21,440 | This is deconstructed Moscato tiramisu. | This is deconstructed Moscato tiramisu. |
337 | 00:18:21,640 | 00:18:23,080 | I mean, you know, | I mean, you know, |
338 | 00:18:23,280 | 00:18:25,000 | if somebody said to me that was a tiramisu, | if somebody said to me that was a tiramisu, |
339 | 00:18:25,200 | 00:18:26,720 | I wouldn't... you know, I wouldn't pick it. | I wouldn't... you know, I wouldn't pick it. |
340 | 00:18:26,920 | 00:18:29,480 | Maybe some of the elements of it, yes. | Maybe some of the elements of it, yes. |
341 | 00:18:37,720 | 00:18:41,240 | Get in there, Mark! Mmm. | Get in there, Mark! Mmm. |
342 | 00:18:41,440 | 00:18:44,040 | On the positive side, you can really taste the coffee through there. | On the positive side, you can really taste the coffee through there. |
343 | 00:18:44,240 | 00:18:46,480 | The chocolate on the top is really tasty | The chocolate on the top is really tasty |
344 | 00:18:46,680 | 00:18:49,520 | and that Moscato is nice and sweet. | and that Moscato is nice and sweet. |
345 | 00:18:49,720 | 00:18:52,840 | You can taste that sweetness coming through. | You can taste that sweetness coming through. |
346 | 00:18:53,040 | 00:18:55,280 | I probably would have liked to have seen it in something clear | I probably would have liked to have seen it in something clear |
347 | 00:18:55,480 | 00:18:58,160 | so I could have seen those layerings of the soil and everything. | so I could have seen those layerings of the soil and everything. |
348 | 00:18:58,360 | 00:19:00,600 | For me, it's all about the flavour. | For me, it's all about the flavour. |
349 | 00:19:00,800 | 00:19:04,720 | Mark, we just tasted four very different tiramisus. | Mark, we just tasted four very different tiramisus. |
350 | 00:19:04,920 | 00:19:07,560 | You're gonna be the one who decides. Oh. | You're gonna be the one who decides. Oh. |
351 | 00:19:14,120 | 00:19:17,320 | It's Italian week and our home cooks Lisa, Anna and Nathan | It's Italian week and our home cooks Lisa, Anna and Nathan |
352 | 00:19:17,520 | 00:19:22,680 | have been in a tiramisu battle with each other and station chef Lawrence. | have been in a tiramisu battle with each other and station chef Lawrence. |
353 | 00:19:22,880 | 00:19:25,040 | The home cooks that survive tonight | The home cooks that survive tonight |
354 | 00:19:25,240 | 00:19:28,840 | will go up against Osteria Oggi's sous-chef Josh. | will go up against Osteria Oggi's sous-chef Josh. |
355 | 00:19:29,040 | 00:19:32,960 | Mark is about to announce tonight's winning dish. | Mark is about to announce tonight's winning dish. |
356 | 00:19:34,280 | 00:19:37,240 | Well, tiramisu, it's my favourite dessert | Well, tiramisu, it's my favourite dessert |
357 | 00:19:37,440 | 00:19:39,160 | and I can't believe I wasn't the blind judge! | and I can't believe I wasn't the blind judge! |
358 | 00:19:39,360 | 00:19:40,240 | (LAUGHS) | (LAUGHS) |
359 | 00:19:40,440 | 00:19:42,960 | Lawrie, what was it like for you this evening? | Lawrie, what was it like for you this evening? |
360 | 00:19:43,160 | 00:19:46,400 | I'm equally as nervous, I think, as the home cooks | I'm equally as nervous, I think, as the home cooks |
361 | 00:19:46,600 | 00:19:48,600 | but, look, it was a great challenge and I had a lot of fun. | but, look, it was a great challenge and I had a lot of fun. |
362 | 00:19:48,800 | 00:19:52,160 | Mark, which was the best plate on the pass? | Mark, which was the best plate on the pass? |
363 | 00:19:52,360 | 00:19:57,680 | The best plate on the pass evoked spirit of a tiramisu | The best plate on the pass evoked spirit of a tiramisu |
364 | 00:19:57,880 | 00:19:59,800 | and that plate was... | and that plate was... |
365 | 00:20:02,840 | 00:20:05,320 | ..tiramisu affogato. | ..tiramisu affogato. |
366 | 00:20:05,520 | 00:20:08,080 | (CHEERING) | (CHEERING) |
367 | 00:20:08,280 | 00:20:11,000 | Was that you, Lawrie? That was you, Lawrie. | Was that you, Lawrie? That was you, Lawrie. |
368 | 00:20:11,200 | 00:20:13,880 | That was me. Wow. You've still got your job! | That was me. Wow. You've still got your job! |
369 | 00:20:14,080 | 00:20:17,080 | (LAUGHS) Yeah, it was a frozen dessert | (LAUGHS) Yeah, it was a frozen dessert |
370 | 00:20:17,280 | 00:20:18,960 | and it's a bit intricate and tricky. | and it's a bit intricate and tricky. |
371 | 00:20:19,160 | 00:20:21,040 | Really glad you enjoyed it. | Really glad you enjoyed it. |
372 | 00:20:21,240 | 00:20:23,720 | It was an experience making something that's not on my section | It was an experience making something that's not on my section |
373 | 00:20:23,920 | 00:20:27,400 | and now I have a deep respect for the dessert section. | and now I have a deep respect for the dessert section. |
374 | 00:20:27,600 | 00:20:31,600 | I haven't had so much before but, um, yeah. | I haven't had so much before but, um, yeah. |
375 | 00:20:31,800 | 00:20:33,800 | Look, this was really nice. | Look, this was really nice. |
376 | 00:20:34,000 | 00:20:36,600 | It had that crunch of that hazelnut that was through it. | It had that crunch of that hazelnut that was through it. |
377 | 00:20:36,800 | 00:20:39,000 | It was very, very different. Really nice. | It was very, very different. Really nice. |
378 | 00:20:39,200 | 00:20:43,920 | And the affogato was just beautiful. My tastebuds were singing. | And the affogato was just beautiful. My tastebuds were singing. |
379 | 00:20:44,120 | 00:20:47,560 | So the best tiramisu was the restaurant version. | So the best tiramisu was the restaurant version. |
380 | 00:20:47,760 | 00:20:53,680 | I'd like to know which home cook made the best tiramisu on the pass. | I'd like to know which home cook made the best tiramisu on the pass. |
381 | 00:20:53,880 | 00:20:55,880 | The next best plate on the pass was... | The next best plate on the pass was... |
382 | 00:20:59,320 | 00:21:01,760 | ..the lemon and marsala tiramisu. | ..the lemon and marsala tiramisu. |
383 | 00:21:02,000 | 00:21:05,920 | Oh, yay! (APPLAUSE) That's Anna! | Oh, yay! (APPLAUSE) That's Anna! |
384 | 00:21:06,120 | 00:21:10,160 | Thank you, thank you. Well done, Anna! | Thank you, thank you. Well done, Anna! |
385 | 00:21:10,360 | 00:21:11,720 | I'm so excited! | I'm so excited! |
386 | 00:21:11,920 | 00:21:13,800 | Look, I liked it when I looked at it. | Look, I liked it when I looked at it. |
387 | 00:21:14,000 | 00:21:15,800 | It took me back to when I first had it. | It took me back to when I first had it. |
388 | 00:21:16,000 | 00:21:17,400 | Thank you. I liked the layering. | Thank you. I liked the layering. |
389 | 00:21:17,600 | 00:21:18,880 | The flavours were quite different | The flavours were quite different |
390 | 00:21:19,080 | 00:21:21,280 | and that crunch on top was very, very nice. | and that crunch on top was very, very nice. |
391 | 00:21:21,480 | 00:21:24,080 | A real classic. Thank you. | A real classic. Thank you. |
392 | 00:21:24,280 | 00:21:26,880 | Mark, it's now that time to tell us | Mark, it's now that time to tell us |
393 | 00:21:27,080 | 00:21:31,440 | which plate on the pass did not live up to your expectations. | which plate on the pass did not live up to your expectations. |
394 | 00:21:31,640 | 00:21:35,280 | Tonight, for me, the one that didn't live up to expectation... | Tonight, for me, the one that didn't live up to expectation... |
395 | 00:21:40,680 | 00:21:42,760 | ..was the Muscadelle and the orange tiramisu. | ..was the Muscadelle and the orange tiramisu. |
396 | 00:21:44,400 | 00:21:46,800 | That's OK. Oh, Lisa! | That's OK. Oh, Lisa! |
397 | 00:21:47,000 | 00:21:52,120 | Oh, well. It's been a wonderful time. I've really enjoyed it. | Oh, well. It's been a wonderful time. I've really enjoyed it. |
398 | 00:21:52,320 | 00:21:55,080 | Orange not being a classic, it was a bit different for me. | Orange not being a classic, it was a bit different for me. |
399 | 00:21:55,280 | 00:21:57,560 | Maybe a bit of layering there could have helped. | Maybe a bit of layering there could have helped. |
400 | 00:21:57,760 | 00:22:00,960 | But I'm really sorry. That's OK. That's fine. | But I'm really sorry. That's OK. That's fine. |
401 | 00:22:01,160 | 00:22:02,600 | All constructive criticism. | All constructive criticism. |
402 | 00:22:02,800 | 00:22:06,000 | So sorry Lisa. That means you're heading back home tonight. | So sorry Lisa. That means you're heading back home tonight. |
403 | 00:22:06,200 | 00:22:10,440 | Congratulations station chef Lawrie from Osteria Oggi. | Congratulations station chef Lawrie from Osteria Oggi. |
404 | 00:22:10,640 | 00:22:14,000 | You won tonight's tiramisu battle. And also to Anna. Well done! | You won tonight's tiramisu battle. And also to Anna. Well done! |
405 | 00:22:14,200 | 00:22:19,400 | (APPLAUSE) | (APPLAUSE) |
406 | 00:22:19,600 | 00:22:22,720 | Next time... It's packing some serious heat. | Next time... It's packing some serious heat. |
407 | 00:22:22,920 | 00:22:24,520 | Nathan! What are you making? | Nathan! What are you making? |
408 | 00:22:24,720 | 00:22:26,160 | Making a mess, mate. | Making a mess, mate. |
409 | 00:22:26,360 | 00:22:28,560 | (LAUGHS) | (LAUGHS) |
410 | 00:22:28,800 | 00:22:32,680 | There is a secret. Again, my mum will hate me if I tell you this but... | There is a secret. Again, my mum will hate me if I tell you this but... |
411 | 00:22:32,880 | 00:22:34,600 | Could be the winning edge for you. | Could be the winning edge for you. |
412 | 00:22:34,800 | 00:22:37,160 | Yeah! (LAUGHS) It's nice. | Yeah! (LAUGHS) It's nice. |
413 | 00:22:37,360 | 00:22:39,200 | Are you just saying that for sabotage? | Are you just saying that for sabotage? |
414 | 00:22:39,400 | 00:22:43,600 | The ragu, it's almost too tasty. It's gonna be hard to choose. | The ragu, it's almost too tasty. It's gonna be hard to choose. |
415 | 00:22:45,200 | 00:22:46,880 | And later in the week... | And later in the week... |
416 | 00:22:47,080 | 00:22:50,240 | So this is our ox tongue. Quite a large one. | So this is our ox tongue. Quite a large one. |
417 | 00:22:50,440 | 00:22:52,960 | ..I'll be joining the Osteria Oggi chefs' line | ..I'll be joining the Osteria Oggi chefs' line |
418 | 00:22:53,160 | 00:22:54,720 | to discover their techniques. | to discover their techniques. |
419 | 00:22:54,920 | 00:22:57,840 | This is our tuna mayonnaise. That's a revelation, isn't it? | This is our tuna mayonnaise. That's a revelation, isn't it? |
420 | 00:22:58,040 | 00:23:00,720 | It's all about the pastas. Mmm! | It's all about the pastas. Mmm! |