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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!