This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
1 | 00:00:01,040 | 00:00:04,320 | MAEVE O'MEARA: Professional kitchens are run with military precision | MAEVE O'MEARA: Professional kitchens are run with military precision |
2 | 00:00:04,519 | 00:00:06,120 | and a clear hierarchy. | and a clear hierarchy. |
3 | 00:00:06,320 | 00:00:07,799 | WOMAN: Yes, chef! | WOMAN: Yes, chef! |
4 | 00:00:08,000 | 00:00:11,800 | While inside homes, meals are cooked with heart and heritage. | While inside homes, meals are cooked with heart and heritage. |
5 | 00:00:12,000 | 00:00:13,400 | (LAUGHS) | (LAUGHS) |
6 | 00:00:13,599 | 00:00:15,919 | Now in the ultimate food fight | Now in the ultimate food fight |
7 | 00:00:16,120 | 00:00:18,800 | we're pitting the home cooks against professional chefs | we're pitting the home cooks against professional chefs |
8 | 00:00:19,000 | 00:00:21,359 | to see if passion can beat expertise. | to see if passion can beat expertise. |
9 | 00:00:21,559 | 00:00:23,719 | Us home cooks are gonna bring it home! | Us home cooks are gonna bring it home! |
10 | 00:00:23,920 | 00:00:26,039 | (APPLAUSE) Yes! | (APPLAUSE) Yes! |
11 | 00:00:26,239 | 00:00:29,079 | Each week will feature a different cuisine | Each week will feature a different cuisine |
12 | 00:00:29,280 | 00:00:31,760 | and this week it's Italian. | and this week it's Italian. |
13 | 00:00:31,960 | 00:00:35,679 | And these four home cooks are going head to head against the chefs' line | And these four home cooks are going head to head against the chefs' line |
14 | 00:00:35,880 | 00:00:38,240 | from Adelaide restaurant Osteria Oggi. | from Adelaide restaurant Osteria Oggi. |
15 | 00:00:38,439 | 00:00:41,960 | The aim - to cook their way up the ranks. | The aim - to cook their way up the ranks. |
16 | 00:00:42,159 | 00:00:45,359 | And so far they've taken on the apprentice, | And so far they've taken on the apprentice, |
17 | 00:00:45,560 | 00:00:48,000 | followed by the station chef. | followed by the station chef. |
18 | 00:00:48,200 | 00:00:49,840 | So tonight it's game on | So tonight it's game on |
19 | 00:00:50,039 | 00:00:51,840 | as our two remaining home cooks | as our two remaining home cooks |
20 | 00:00:52,039 | 00:00:55,039 | take another step up the ranks of the chefs' line | take another step up the ranks of the chefs' line |
21 | 00:00:55,240 | 00:00:56,840 | to compete against the sous-chef. | to compete against the sous-chef. |
22 | 00:00:57,039 | 00:00:59,240 | Always ready to cook. I'll see you on the pass. | Always ready to cook. I'll see you on the pass. |
23 | 00:00:59,439 | 00:01:00,439 | Can't wait! | Can't wait! |
24 | 00:01:00,640 | 00:01:02,240 | The cook with the best plate on the pass | The cook with the best plate on the pass |
25 | 00:01:02,439 | 00:01:06,640 | will go through to the final showdown against executive chef Andy, | will go through to the final showdown against executive chef Andy, |
26 | 00:01:06,840 | 00:01:10,480 | 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. |
27 | 00:01:12,039 | 00:01:14,560 | Judged by executive chef Dan Hong... | Judged by executive chef Dan Hong... |
28 | 00:01:15,879 | 00:01:18,159 | ..renowned chef Mark Olive, | ..renowned chef Mark Olive, |
29 | 00:01:18,359 | 00:01:21,359 | and food writer Melissa Leong. | and food writer Melissa Leong. |
30 | 00:01:21,560 | 00:01:23,159 | Let's cook! | Let's cook! |
31 | 00:01:23,359 | 00:01:25,560 | Who will be the last home cook standing | Who will be the last home cook standing |
32 | 00:01:25,760 | 00:01:28,200 | and make it to the end of The Chefs' Line? | and make it to the end of The Chefs' Line? |
33 | 00:01:37,400 | 00:01:40,560 | Italian week is down to two home cooks. | Italian week is down to two home cooks. |
34 | 00:01:40,759 | 00:01:42,120 | There's Anna... | There's Anna... |
35 | 00:01:42,319 | 00:01:45,200 | I'm making fettuccine. Homemade fettuccine today. | I'm making fettuccine. Homemade fettuccine today. |
36 | 00:01:45,400 | 00:01:46,920 | This mum of two | This mum of two |
37 | 00:01:47,120 | 00:01:51,400 | finds joy in cooking traditional Italian meals for family and friends. | finds joy in cooking traditional Italian meals for family and friends. |
38 | 00:01:51,599 | 00:01:53,439 | It's more than just food. | It's more than just food. |
39 | 00:01:53,640 | 00:01:55,680 | It's what life is about, really, as corny as it sounds. | It's what life is about, really, as corny as it sounds. |
40 | 00:01:55,879 | 00:01:58,319 | Buon appetito, everyone. Yum! | Buon appetito, everyone. Yum! |
41 | 00:02:00,439 | 00:02:02,879 | Her competition is father of two Nathan. | Her competition is father of two Nathan. |
42 | 00:02:03,079 | 00:02:05,040 | I've sauteed off the garlic and the chilli. | I've sauteed off the garlic and the chilli. |
43 | 00:02:05,239 | 00:02:06,599 | I've got an Italian background. | I've got an Italian background. |
44 | 00:02:06,799 | 00:02:09,319 | My father is Calabrese. My mother is from Molise. | My father is Calabrese. My mother is from Molise. |
45 | 00:02:09,520 | 00:02:13,240 | He wants to pass on his love of Italian cooking to his children. | He wants to pass on his love of Italian cooking to his children. |
46 | 00:02:13,439 | 00:02:15,719 | It's really important for me to teach my family cooking skills | It's really important for me to teach my family cooking skills |
47 | 00:02:15,919 | 00:02:18,120 | because it's about family heritage. | because it's about family heritage. |
48 | 00:02:18,319 | 00:02:20,400 | The steak's been rubbed in kosher smoked salt, | The steak's been rubbed in kosher smoked salt, |
49 | 00:02:20,599 | 00:02:22,039 | and its looking pretty good in there! | and its looking pretty good in there! |
50 | 00:02:22,240 | 00:02:23,560 | The best ever! | The best ever! |
51 | 00:02:23,759 | 00:02:25,360 | Number one fans. | Number one fans. |
52 | 00:02:25,560 | 00:02:28,360 | Nathan and Anna need to draw on their Italian heritage | Nathan and Anna need to draw on their Italian heritage |
53 | 00:02:28,560 | 00:02:30,479 | if they're going to survive tonight's battle. | if they're going to survive tonight's battle. |
54 | 00:02:31,759 | 00:02:33,120 | Only one will go through | Only one will go through |
55 | 00:02:33,319 | 00:02:37,560 | to face off against executive chef from Osteria Oggi Andrew Davies. | to face off against executive chef from Osteria Oggi Andrew Davies. |
56 | 00:02:38,680 | 00:02:41,120 | And the main dishes are...? | And the main dishes are...? |
57 | 00:02:41,319 | 00:02:43,000 | You're essentially talking about the pasta. | You're essentially talking about the pasta. |
58 | 00:02:43,199 | 00:02:44,479 | You know? Come and have pasta. | You know? Come and have pasta. |
59 | 00:02:44,680 | 00:02:46,240 | Made on the day. Made on the day. | Made on the day. Made on the day. |
60 | 00:02:46,439 | 00:02:48,360 | You'll never eat dry pasta ever again. | You'll never eat dry pasta ever again. |
61 | 00:02:48,560 | 00:02:52,120 | Andrew and his team create contemporary Italian cuisine | Andrew and his team create contemporary Italian cuisine |
62 | 00:02:52,319 | 00:02:54,840 | inspired by traditional recipes. | inspired by traditional recipes. |
63 | 00:02:55,039 | 00:02:56,639 | This looks amazing. | This looks amazing. |
64 | 00:02:58,680 | 00:03:01,240 | That bite in the pasta is perfect. It's a nice resistance, I reckon. | That bite in the pasta is perfect. It's a nice resistance, I reckon. |
65 | 00:03:01,439 | 00:03:04,280 | Their sophisticated take on Italian classics | Their sophisticated take on Italian classics |
66 | 00:03:04,479 | 00:03:07,439 | has made them a firm favourite on the Adelaide dining scene. | has made them a firm favourite on the Adelaide dining scene. |
67 | 00:03:08,879 | 00:03:10,159 | That's great pasta. Yeah, it's good. | That's great pasta. Yeah, it's good. |
68 | 00:03:10,360 | 00:03:11,800 | Oh! | Oh! |
69 | 00:03:14,080 | 00:03:15,199 | DAN HONG: Good evening! | DAN HONG: Good evening! |
70 | 00:03:15,400 | 00:03:17,840 | Home cooks, it's your love for Italian cuisine | Home cooks, it's your love for Italian cuisine |
71 | 00:03:18,039 | 00:03:21,079 | that has brought you here to cook off against professional chefs. | that has brought you here to cook off against professional chefs. |
72 | 00:03:21,280 | 00:03:24,520 | You are now halfway through the chefs' line of Osteria Oggi. | You are now halfway through the chefs' line of Osteria Oggi. |
73 | 00:03:24,719 | 00:03:26,479 | Well done. Thank you. | Well done. Thank you. |
74 | 00:03:26,680 | 00:03:30,439 | Anna and Nathan, which of you is the best cook? | Anna and Nathan, which of you is the best cook? |
75 | 00:03:30,680 | 00:03:32,879 | Oh, she is for sure. What?! (LAUGHS) | Oh, she is for sure. What?! (LAUGHS) |
76 | 00:03:33,079 | 00:03:34,960 | I know better than to go up against a Calabrese woman. | I know better than to go up against a Calabrese woman. |
77 | 00:03:35,159 | 00:03:37,159 | (LAUGHS) Oh, right. | (LAUGHS) Oh, right. |
78 | 00:03:37,360 | 00:03:39,520 | So what do you think it's gonna take to beat the chefs' line? | So what do you think it's gonna take to beat the chefs' line? |
79 | 00:03:39,719 | 00:03:41,120 | Probably a bit of bad luck on their part. | Probably a bit of bad luck on their part. |
80 | 00:03:41,319 | 00:03:42,479 | (LAUGHS) | (LAUGHS) |
81 | 00:03:42,680 | 00:03:46,240 | Executive chef Andy, who is gonna step up tonight? | Executive chef Andy, who is gonna step up tonight? |
82 | 00:03:46,439 | 00:03:49,800 | Stepping up for Oggi tonight will be Josh, the sous-chef. | Stepping up for Oggi tonight will be Josh, the sous-chef. |
83 | 00:03:50,000 | 00:03:52,079 | Andy, so how are you rating Josh's chances tonight? | Andy, so how are you rating Josh's chances tonight? |
84 | 00:03:52,280 | 00:03:53,639 | I rate Josh pretty well for tonight | I rate Josh pretty well for tonight |
85 | 00:03:53,840 | 00:03:55,719 | but you never know what can come out of the bag. | but you never know what can come out of the bag. |
86 | 00:03:55,920 | 00:03:57,960 | Sous-chef Josh, please step up. | Sous-chef Josh, please step up. |
87 | 00:03:59,159 | 00:04:00,759 | Have the home cooks got you nervous? | Have the home cooks got you nervous? |
88 | 00:04:00,960 | 00:04:03,800 | They're both very good. So we'll see. | They're both very good. So we'll see. |
89 | 00:04:05,360 | 00:04:10,840 | So tonight, guys, you'll be cooking polenta with ragu. | So tonight, guys, you'll be cooking polenta with ragu. |
90 | 00:04:12,039 | 00:04:15,639 | MAEVE O'MEARA: Polenta is a classic Northern Italian dish made from corn meal | MAEVE O'MEARA: Polenta is a classic Northern Italian dish made from corn meal |
91 | 00:04:15,840 | 00:04:18,800 | and is a great base for hearty sauces like ragu, | and is a great base for hearty sauces like ragu, |
92 | 00:04:19,000 | 00:04:22,000 | which is traditionally made with meat and vegetables. | which is traditionally made with meat and vegetables. |
93 | 00:04:22,199 | 00:04:24,680 | Now, judging the best plate on the pass this evening | Now, judging the best plate on the pass this evening |
94 | 00:04:24,879 | 00:04:26,360 | will be one of us | will be one of us |
95 | 00:04:26,560 | 00:04:28,439 | and tonight that's Dan. | and tonight that's Dan. |
96 | 00:04:29,519 | 00:04:31,600 | Bye! Bye! Bye! | Bye! Bye! Bye! |
97 | 00:04:31,800 | 00:04:35,800 | Dan won't know who cooked each dish when it comes time to taste. | Dan won't know who cooked each dish when it comes time to taste. |
98 | 00:04:37,199 | 00:04:40,879 | You all have one hour to get your plate on the pass. | You all have one hour to get your plate on the pass. |
99 | 00:04:41,079 | 00:04:42,800 | Let's cook! | Let's cook! |
100 | 00:04:47,519 | 00:04:51,800 | So tonight I'm cooking Italian sausage ragu with soft polenta. | So tonight I'm cooking Italian sausage ragu with soft polenta. |
101 | 00:04:52,000 | 00:04:55,319 | We used to wake up to Mum making the Sunday ragu. | We used to wake up to Mum making the Sunday ragu. |
102 | 00:04:55,519 | 00:04:57,519 | It traditionally wasn't with sausage, | It traditionally wasn't with sausage, |
103 | 00:04:57,720 | 00:04:59,079 | but I'm mixing it up a bit today, | but I'm mixing it up a bit today, |
104 | 00:04:59,279 | 00:05:01,120 | but staying true and traditional. | but staying true and traditional. |
105 | 00:05:01,319 | 00:05:02,720 | What I'm doing now | What I'm doing now |
106 | 00:05:02,920 | 00:05:06,879 | is just frying off some onions and some celery and some carrot. | is just frying off some onions and some celery and some carrot. |
107 | 00:05:08,480 | 00:05:10,879 | Then I added the sausages. | Then I added the sausages. |
108 | 00:05:11,079 | 00:05:14,079 | I took them out of their casing. Something I've always done. | I took them out of their casing. Something I've always done. |
109 | 00:05:14,279 | 00:05:16,000 | Hoping that everyone loves it too. | Hoping that everyone loves it too. |
110 | 00:05:19,360 | 00:05:24,399 | I'm doing, uh... Italian sausage and nduja ragu with cheesy polenta. | I'm doing, uh... Italian sausage and nduja ragu with cheesy polenta. |
111 | 00:05:25,759 | 00:05:27,240 | I've just got to the red onions. | I've just got to the red onions. |
112 | 00:05:27,439 | 00:05:30,079 | Some shallots, garlic - plenty of garlic. | Some shallots, garlic - plenty of garlic. |
113 | 00:05:30,279 | 00:05:33,079 | Just a little bit of chilli. I'm gonna add some nduja. | Just a little bit of chilli. I'm gonna add some nduja. |
114 | 00:05:33,279 | 00:05:35,199 | Nduja is this amazing Calabrese ingredient. | Nduja is this amazing Calabrese ingredient. |
115 | 00:05:35,399 | 00:05:36,879 | Traditionally Italian sausage meat, | Traditionally Italian sausage meat, |
116 | 00:05:37,079 | 00:05:39,800 | and they grind it with a lot of chilli and a lot of oil into a paste | and they grind it with a lot of chilli and a lot of oil into a paste |
117 | 00:05:40,000 | 00:05:41,279 | and it becomes like a pate. | and it becomes like a pate. |
118 | 00:05:41,480 | 00:05:44,680 | It's fantastic. Secret ingredient in everything. (LAUGHS) | It's fantastic. Secret ingredient in everything. (LAUGHS) |
119 | 00:05:44,879 | 00:05:47,519 | It's packing some heat. It's packing some serious heat. | It's packing some heat. It's packing some serious heat. |
120 | 00:05:52,720 | 00:05:54,040 | JOSH: The dish I'm making tonight | JOSH: The dish I'm making tonight |
121 | 00:05:54,240 | 00:05:57,399 | is polenta with mushroom and truffle ragu. | is polenta with mushroom and truffle ragu. |
122 | 00:05:58,600 | 00:06:00,480 | At Oggi, we do a lot of traditional cooking, | At Oggi, we do a lot of traditional cooking, |
123 | 00:06:00,680 | 00:06:02,240 | but we also do a lot of contemporary cooking. | but we also do a lot of contemporary cooking. |
124 | 00:06:02,439 | 00:06:04,519 | This is one for the vegetarians. | This is one for the vegetarians. |
125 | 00:06:04,720 | 00:06:06,079 | You've got to look after them as well. | You've got to look after them as well. |
126 | 00:06:06,279 | 00:06:08,279 | So we thought we'd do something a little bit different. | So we thought we'd do something a little bit different. |
127 | 00:06:08,480 | 00:06:09,759 | And what I'm doing here | And what I'm doing here |
128 | 00:06:09,959 | 00:06:12,439 | is I'm just breaking down the mushrooms a little bit | is I'm just breaking down the mushrooms a little bit |
129 | 00:06:12,639 | 00:06:15,759 | and it's gonna release the earthy flavour of the mushrooms. | and it's gonna release the earthy flavour of the mushrooms. |
130 | 00:06:15,959 | 00:06:17,879 | Josh brings an excellent energy to the kitchen. | Josh brings an excellent energy to the kitchen. |
131 | 00:06:18,079 | 00:06:20,319 | He's loud, boisterous. | He's loud, boisterous. |
132 | 00:06:20,519 | 00:06:23,360 | Nathan! What are you making? Making a mess, mate! | Nathan! What are you making? Making a mess, mate! |
133 | 00:06:23,560 | 00:06:25,720 | (LAUGHS) He's full of knowledge. | (LAUGHS) He's full of knowledge. |
134 | 00:06:25,920 | 00:06:27,800 | He's happy to share that knowledge. | He's happy to share that knowledge. |
135 | 00:06:29,079 | 00:06:31,240 | I sweated down my onions and my garlic and the thyme. | I sweated down my onions and my garlic and the thyme. |
136 | 00:06:32,920 | 00:06:35,120 | Then I added the mushrooms back into it, | Then I added the mushrooms back into it, |
137 | 00:06:35,319 | 00:06:37,360 | added the cream and then reduced it down. | added the cream and then reduced it down. |
138 | 00:06:38,720 | 00:06:40,360 | The thing I need to worry about with this | The thing I need to worry about with this |
139 | 00:06:40,560 | 00:06:43,159 | is just my time control, really. | is just my time control, really. |
140 | 00:06:43,360 | 00:06:44,759 | I should be all good. | I should be all good. |
141 | 00:06:46,199 | 00:06:47,879 | Hi, guys. Hey, Dan. | Hi, guys. Hey, Dan. |
142 | 00:06:48,079 | 00:06:51,800 | So, the ultimate Italian comfort food combo this evening - | So, the ultimate Italian comfort food combo this evening - |
143 | 00:06:52,000 | 00:06:52,920 | polenta and ragu. | polenta and ragu. |
144 | 00:06:53,120 | 00:06:53,959 | Yep. | Yep. |
145 | 00:06:54,159 | 00:06:56,279 | So, Dan, what are you looking for in a ragu? | So, Dan, what are you looking for in a ragu? |
146 | 00:06:56,480 | 00:06:59,639 | If they're using red meat, obviously use red wine. | If they're using red meat, obviously use red wine. |
147 | 00:06:59,840 | 00:07:01,920 | And it's really important to really reduce that wine | And it's really important to really reduce that wine |
148 | 00:07:02,120 | 00:07:03,519 | before they add anything else. | before they add anything else. |
149 | 00:07:03,720 | 00:07:05,920 | Obviously they don't have time to, like, braise something, | Obviously they don't have time to, like, braise something, |
150 | 00:07:06,120 | 00:07:07,399 | like an osso bucco or something, | like an osso bucco or something, |
151 | 00:07:07,600 | 00:07:08,879 | so I'm interested to see | so I'm interested to see |
152 | 00:07:09,079 | 00:07:11,759 | what type of protein they're gonna use for the ragu. | what type of protein they're gonna use for the ragu. |
153 | 00:07:11,959 | 00:07:15,279 | I think Italians are just as opinionated about polenta | I think Italians are just as opinionated about polenta |
154 | 00:07:15,480 | 00:07:17,759 | as we are about the way rice is cooked, right? | as we are about the way rice is cooked, right? |
155 | 00:07:17,959 | 00:07:21,360 | I think it can't be firm and grainy. It needs to be smooth. | I think it can't be firm and grainy. It needs to be smooth. |
156 | 00:07:21,560 | 00:07:25,319 | It needs to have the texture of a really... almost soft mashed potato. | It needs to have the texture of a really... almost soft mashed potato. |
157 | 00:07:25,519 | 00:07:27,160 | We'll see you later. Yeah. | We'll see you later. Yeah. |
158 | 00:07:30,319 | 00:07:34,120 | ANNA: I've got the onion, the carrot. Some garlic, the sausage. | ANNA: I've got the onion, the carrot. Some garlic, the sausage. |
159 | 00:07:34,319 | 00:07:36,720 | Fresh bay leaves that, um... I'm throwing in. | Fresh bay leaves that, um... I'm throwing in. |
160 | 00:07:36,920 | 00:07:39,079 | It just gives it a beautiful flavour. | It just gives it a beautiful flavour. |
161 | 00:07:39,279 | 00:07:41,759 | My mum always put into her ragus. | My mum always put into her ragus. |
162 | 00:07:43,399 | 00:07:47,279 | I love using fresh tomatoes because it's a bit lighter and a bit sweeter. | I love using fresh tomatoes because it's a bit lighter and a bit sweeter. |
163 | 00:07:47,480 | 00:07:52,000 | A little old Italian lady once told me seeds make sauce bitter. | A little old Italian lady once told me seeds make sauce bitter. |
164 | 00:07:52,199 | 00:07:54,840 | Ever since, I've squeezed out the seeds. | Ever since, I've squeezed out the seeds. |
165 | 00:07:58,639 | 00:08:01,639 | My grandmother would start the sauce at, you know, five o'clock in the morning | My grandmother would start the sauce at, you know, five o'clock in the morning |
166 | 00:08:01,839 | 00:08:03,680 | for us to have lunch at one in the afternoon. | for us to have lunch at one in the afternoon. |
167 | 00:08:03,879 | 00:08:06,759 | You want it to really reduce so those flavours intensify. | You want it to really reduce so those flavours intensify. |
168 | 00:08:06,959 | 00:08:09,959 | So that's gonna cook until... right up until plating. | So that's gonna cook until... right up until plating. |
169 | 00:08:13,040 | 00:08:14,319 | Nathan. Yes? | Nathan. Yes? |
170 | 00:08:14,519 | 00:08:16,000 | How's it going? Yeah, it's going well. | How's it going? Yeah, it's going well. |
171 | 00:08:16,199 | 00:08:19,000 | So, any secrets you can share? You better whisper it. | So, any secrets you can share? You better whisper it. |
172 | 00:08:19,199 | 00:08:21,480 | (LAUGHS) There is a secret. | (LAUGHS) There is a secret. |
173 | 00:08:21,680 | 00:08:23,360 | Again, my mum will hate me if I tell you this, | Again, my mum will hate me if I tell you this, |
174 | 00:08:23,560 | 00:08:26,079 | but a teaspoon of sugar is the... is the magic ingredient. | but a teaspoon of sugar is the... is the magic ingredient. |
175 | 00:08:26,279 | 00:08:28,160 | So what's gonna make this the winning dish, mate? | So what's gonna make this the winning dish, mate? |
176 | 00:08:28,360 | 00:08:30,279 | Hopefully those traditional flavours | Hopefully those traditional flavours |
177 | 00:08:30,480 | 00:08:33,000 | and that... and that punchy nduja will just get me over the line. | and that... and that punchy nduja will just get me over the line. |
178 | 00:08:33,200 | 00:08:34,679 | Right I'm gonna try a little bit of this. | Right I'm gonna try a little bit of this. |
179 | 00:08:34,879 | 00:08:36,159 | Here we go. Be careful, mate! | Here we go. Be careful, mate! |
180 | 00:08:36,360 | 00:08:39,159 | I love chilli. So we'll see what happens. | I love chilli. So we'll see what happens. |
181 | 00:08:40,840 | 00:08:42,120 | Mmm... wow. | Mmm... wow. |
182 | 00:08:42,320 | 00:08:44,080 | Could be the winning edge for you! (LAUGHS) | Could be the winning edge for you! (LAUGHS) |
183 | 00:08:44,279 | 00:08:46,919 | Good luck. Thanks, mate. (LAUGHS) | Good luck. Thanks, mate. (LAUGHS) |
184 | 00:08:48,200 | 00:08:49,480 | Josh. Hello! | Josh. Hello! |
185 | 00:08:49,679 | 00:08:51,960 | Hello. Tell me about what's going on here. | Hello. Tell me about what's going on here. |
186 | 00:08:52,159 | 00:08:54,320 | So I broke the mushrooms up into different sizes, | So I broke the mushrooms up into different sizes, |
187 | 00:08:54,519 | 00:08:55,799 | so you do bite into a mushroom. | so you do bite into a mushroom. |
188 | 00:08:56,000 | 00:08:58,480 | We've got Swiss browns, fields and just buttons. | We've got Swiss browns, fields and just buttons. |
189 | 00:08:58,679 | 00:09:00,240 | Humble mushrooms, Josh. Exactly. | Humble mushrooms, Josh. Exactly. |
190 | 00:09:00,440 | 00:09:02,240 | Like the cooking. Like the Italian cooking. | Like the cooking. Like the Italian cooking. |
191 | 00:09:02,440 | 00:09:04,759 | It's humble, you know? And so you're looking very relaxed. | It's humble, you know? And so you're looking very relaxed. |
192 | 00:09:04,960 | 00:09:07,360 | I'm quite a relaxed person. I don't like getting stressed. | I'm quite a relaxed person. I don't like getting stressed. |
193 | 00:09:07,559 | 00:09:09,559 | Well, good luck and we'll see you at the end. | Well, good luck and we'll see you at the end. |
194 | 00:09:09,759 | 00:09:11,360 | Cheers. | Cheers. |
195 | 00:09:14,000 | 00:09:15,559 | ANNA: I don't tend to follow a recipe. | ANNA: I don't tend to follow a recipe. |
196 | 00:09:15,759 | 00:09:17,240 | I go all on taste. | I go all on taste. |
197 | 00:09:18,399 | 00:09:19,879 | Needs salt. | Needs salt. |
198 | 00:09:22,679 | 00:09:24,480 | Can I taste it? Yeah. | Can I taste it? Yeah. |
199 | 00:09:28,320 | 00:09:29,519 | It's nice. | It's nice. |
200 | 00:09:29,720 | 00:09:31,279 | Are you just saying that for sabotage? | Are you just saying that for sabotage? |
201 | 00:09:31,480 | 00:09:34,159 | (LAUGHS) You're being very mean to me. | (LAUGHS) You're being very mean to me. |
202 | 00:09:34,360 | 00:09:35,600 | (LAUGHS) | (LAUGHS) |
203 | 00:09:35,799 | 00:09:37,360 | I put a little bit more salt in | I put a little bit more salt in |
204 | 00:09:37,559 | 00:09:39,600 | because it was just underseasoned a bit. | because it was just underseasoned a bit. |
205 | 00:09:39,799 | 00:09:41,159 | It can turn gluggy. | It can turn gluggy. |
206 | 00:09:41,360 | 00:09:44,120 | MELISSA LEONG: Josh, are you going to make it? | MELISSA LEONG: Josh, are you going to make it? |
207 | 00:09:44,320 | 00:09:46,000 | I think my polenta is too salty. | I think my polenta is too salty. |
208 | 00:09:46,200 | 00:09:47,840 | Did I make a mistake? | Did I make a mistake? |
209 | 00:09:53,879 | 00:09:56,440 | 10 minutes to go! 10 minutes! | 10 minutes to go! 10 minutes! |
210 | 00:09:56,639 | 00:09:59,440 | MAEVE O'MEARA: The battle is on for Italian week. | MAEVE O'MEARA: The battle is on for Italian week. |
211 | 00:09:59,639 | 00:10:01,120 | Home cooks Anna and Nathan | Home cooks Anna and Nathan |
212 | 00:10:01,320 | 00:10:04,480 | are hoping their traditional versions of polenta with ragu | are hoping their traditional versions of polenta with ragu |
213 | 00:10:04,679 | 00:10:06,440 | will deliver on flavour... | will deliver on flavour... |
214 | 00:10:06,639 | 00:10:08,279 | Staying true and traditional. | Staying true and traditional. |
215 | 00:10:08,480 | 00:10:12,200 | I added some nduja to this sauce, which packs a lot of heat punch. | I added some nduja to this sauce, which packs a lot of heat punch. |
216 | 00:10:12,399 | 00:10:13,639 | ..while sous-chef Josh | ..while sous-chef Josh |
217 | 00:10:13,840 | 00:10:18,720 | is creating Osteria Oggi's more contemporary mushroom ragu. | is creating Osteria Oggi's more contemporary mushroom ragu. |
218 | 00:10:18,919 | 00:10:21,480 | Oh, I'm just making some little parmesan tagoulis. | Oh, I'm just making some little parmesan tagoulis. |
219 | 00:10:21,679 | 00:10:23,240 | Translates to tile. | Translates to tile. |
220 | 00:10:23,440 | 00:10:25,200 | Essentially just a parmesan crisp. | Essentially just a parmesan crisp. |
221 | 00:10:25,399 | 00:10:27,240 | I grated parmesan into a bowl. | I grated parmesan into a bowl. |
222 | 00:10:27,440 | 00:10:30,039 | We use a microplane so you get long thin grates, | We use a microplane so you get long thin grates, |
223 | 00:10:30,240 | 00:10:32,200 | giving you the crisscross - gives you the solid bind. | giving you the crisscross - gives you the solid bind. |
224 | 00:10:32,399 | 00:10:34,440 | Little bit of flour into it. | Little bit of flour into it. |
225 | 00:10:35,639 | 00:10:37,320 | Give me a low heat would be good. | Give me a low heat would be good. |
226 | 00:10:37,519 | 00:10:39,240 | With less than 10 minutes till plating, | With less than 10 minutes till plating, |
227 | 00:10:39,440 | 00:10:42,960 | our cooks still need to get the all-important polenta going. | our cooks still need to get the all-important polenta going. |
228 | 00:10:43,159 | 00:10:47,279 | ANNA: So I made my polenta by adding one cup to a litre of water. | ANNA: So I made my polenta by adding one cup to a litre of water. |
229 | 00:10:47,480 | 00:10:48,799 | I salt the water. | I salt the water. |
230 | 00:10:49,000 | 00:10:50,960 | People do it with milk. A lot of people do it with stock. | People do it with milk. A lot of people do it with stock. |
231 | 00:10:51,159 | 00:10:53,519 | I just kept it really, really simple. | I just kept it really, really simple. |
232 | 00:10:53,720 | 00:10:55,320 | My polenta's actually thickening up now. | My polenta's actually thickening up now. |
233 | 00:10:55,519 | 00:10:56,879 | So it'll take a little while - | So it'll take a little while - |
234 | 00:10:57,080 | 00:10:59,080 | I'll probably be down to the last minute with this. | I'll probably be down to the last minute with this. |
235 | 00:11:01,039 | 00:11:05,080 | Once that polenta has cooked, I started adding in the cheeses. | Once that polenta has cooked, I started adding in the cheeses. |
236 | 00:11:05,279 | 00:11:08,360 | 100g of fontina, 50g of parmesan grated. | 100g of fontina, 50g of parmesan grated. |
237 | 00:11:08,559 | 00:11:10,720 | Gave it a stir. Tasted it. | Gave it a stir. Tasted it. |
238 | 00:11:12,000 | 00:11:13,919 | It wasn't enough. | It wasn't enough. |
239 | 00:11:14,120 | 00:11:17,559 | I added about another 50 and another 50 after that. | I added about another 50 and another 50 after that. |
240 | 00:11:17,759 | 00:11:19,559 | Trying to make sure I get the seasoning right. | Trying to make sure I get the seasoning right. |
241 | 00:11:19,759 | 00:11:21,240 | That's my concern at the moment. | That's my concern at the moment. |
242 | 00:11:21,440 | 00:11:22,759 | Uh, added a little bit of milk as well, | Uh, added a little bit of milk as well, |
243 | 00:11:22,960 | 00:11:25,159 | just to keep it nice and wet and oozy. | just to keep it nice and wet and oozy. |
244 | 00:11:26,519 | 00:11:27,960 | Just a little bit more salt in, | Just a little bit more salt in, |
245 | 00:11:28,159 | 00:11:30,799 | because I could still feel like it was just underseasoned a bit. | because I could still feel like it was just underseasoned a bit. |
246 | 00:11:35,960 | 00:11:38,519 | I think my polenta is a little bit too salty. | I think my polenta is a little bit too salty. |
247 | 00:11:38,720 | 00:11:41,960 | Overseasoning can be a problem where you just can't taste it. | Overseasoning can be a problem where you just can't taste it. |
248 | 00:11:42,159 | 00:11:43,639 | And it just... it is unpleasant. | And it just... it is unpleasant. |
249 | 00:11:43,840 | 00:11:45,200 | I like mine quite cheesy, | I like mine quite cheesy, |
250 | 00:11:45,399 | 00:11:48,480 | so figuring I'll put an extra bit of cheese in it | so figuring I'll put an extra bit of cheese in it |
251 | 00:11:48,679 | 00:11:52,200 | but when you add cheese, the cheese also makes it salty. | but when you add cheese, the cheese also makes it salty. |
252 | 00:11:57,000 | 00:11:58,639 | Hello, Anna. Hello! | Hello, Anna. Hello! |
253 | 00:11:58,840 | 00:12:00,600 | This is... this is my kind of kitchen. | This is... this is my kind of kitchen. |
254 | 00:12:00,799 | 00:12:03,159 | You have steaming bubbling things, you have... | You have steaming bubbling things, you have... |
255 | 00:12:03,360 | 00:12:05,240 | And everything everywhere. Chaos! | And everything everywhere. Chaos! |
256 | 00:12:05,440 | 00:12:07,120 | Yes. Tell me about your polenta. | Yes. Tell me about your polenta. |
257 | 00:12:07,320 | 00:12:10,159 | I actually like to use pecorino and parmesan cheese. | I actually like to use pecorino and parmesan cheese. |
258 | 00:12:10,360 | 00:12:12,559 | I just think the pecorino gives it a nice punch. | I just think the pecorino gives it a nice punch. |
259 | 00:12:12,799 | 00:12:15,200 | Are you happy with how it's looking so far? Yeah, I am. | Are you happy with how it's looking so far? Yeah, I am. |
260 | 00:12:15,399 | 00:12:18,360 | It was a little salty, but I think I rectified that by adding more water. | It was a little salty, but I think I rectified that by adding more water. |
261 | 00:12:18,559 | 00:12:20,360 | Can I taste a little bit? Please - go ahead. | Can I taste a little bit? Please - go ahead. |
262 | 00:12:24,399 | 00:12:27,240 | Mmm, it'll be interesting to see what Dan thinks. | Mmm, it'll be interesting to see what Dan thinks. |
263 | 00:12:27,440 | 00:12:29,360 | Oh, thank you. Good luck. | Oh, thank you. Good luck. |
264 | 00:12:33,799 | 00:12:36,200 | Mel, what have you seen out there on the floor? | Mel, what have you seen out there on the floor? |
265 | 00:12:36,399 | 00:12:38,840 | Josh, he looks extremely confident. | Josh, he looks extremely confident. |
266 | 00:12:39,039 | 00:12:42,559 | He's got his chest out. So he thinks he's got this in the bag, I think. | He's got his chest out. So he thinks he's got this in the bag, I think. |
267 | 00:12:42,759 | 00:12:46,159 | Anna's a bit worried that she's overseasoned her polenta. | Anna's a bit worried that she's overseasoned her polenta. |
268 | 00:12:46,360 | 00:12:49,440 | If it is overseasoned, and the ragu is quite strong, | If it is overseasoned, and the ragu is quite strong, |
269 | 00:12:49,639 | 00:12:51,080 | those two things together | those two things together |
270 | 00:12:51,279 | 00:12:54,360 | may end up resulting in something that's too salty. | may end up resulting in something that's too salty. |
271 | 00:12:54,559 | 00:12:56,360 | Nathan's got all of that chilli in there. | Nathan's got all of that chilli in there. |
272 | 00:12:56,559 | 00:12:59,440 | I had a taste and... instant sweat. | I had a taste and... instant sweat. |
273 | 00:13:01,039 | 00:13:02,600 | ANDY: Josh is doing pretty well, I think. | ANDY: Josh is doing pretty well, I think. |
274 | 00:13:02,799 | 00:13:04,519 | Gotta make sure he makes the polenta on time | Gotta make sure he makes the polenta on time |
275 | 00:13:04,720 | 00:13:07,279 | and you've got to watch glugginess and overseasoning. | and you've got to watch glugginess and overseasoning. |
276 | 00:13:07,480 | 00:13:10,960 | My parmesan crisp is made. Nice and brittle. Acidic. | My parmesan crisp is made. Nice and brittle. Acidic. |
277 | 00:13:11,159 | 00:13:13,759 | I've got my milk for the polenta infused with garlic. | I've got my milk for the polenta infused with garlic. |
278 | 00:13:14,919 | 00:13:17,519 | The polenta needs to be stiff, but wet. | The polenta needs to be stiff, but wet. |
279 | 00:13:17,720 | 00:13:19,000 | It can turn gluggy. | It can turn gluggy. |
280 | 00:13:19,200 | 00:13:20,480 | It's all about timing with it, | It's all about timing with it, |
281 | 00:13:20,679 | 00:13:23,039 | and as soon as it's ready, you've got to get... it's got to go. | and as soon as it's ready, you've got to get... it's got to go. |
282 | 00:13:24,440 | 00:13:28,440 | You have two minutes to go before we need it up on the pass, thank you. | You have two minutes to go before we need it up on the pass, thank you. |
283 | 00:13:28,639 | 00:13:30,399 | Oui! | Oui! |
284 | 00:13:30,600 | 00:13:32,879 | You feeling the pressure, buddy? Yeah. | You feeling the pressure, buddy? Yeah. |
285 | 00:13:35,600 | 00:13:38,200 | NATHAN: I kept tasting and making sure that it was balanced. | NATHAN: I kept tasting and making sure that it was balanced. |
286 | 00:13:39,440 | 00:13:41,320 | I was hoping that I'd get all those... | I was hoping that I'd get all those... |
287 | 00:13:41,519 | 00:13:42,960 | ..that balance of flavour right. | ..that balance of flavour right. |
288 | 00:13:46,240 | 00:13:49,039 | Did I make a mistake just doing a traditional ragu? | Did I make a mistake just doing a traditional ragu? |
289 | 00:13:50,519 | 00:13:52,279 | Am I just being too basic? | Am I just being too basic? |
290 | 00:13:52,480 | 00:13:54,279 | MELISSA LEONG: One minute! | MELISSA LEONG: One minute! |
291 | 00:13:54,480 | 00:13:56,639 | MARK OLIVE: One minute, Josh! Yeah. | MARK OLIVE: One minute, Josh! Yeah. |
292 | 00:14:01,879 | 00:14:03,519 | 30 seconds, Josh. | 30 seconds, Josh. |
293 | 00:14:03,720 | 00:14:06,720 | Josh! Are you going to make it? Yeah. | Josh! Are you going to make it? Yeah. |
294 | 00:14:06,919 | 00:14:08,799 | Hustle! Come on, come on, come on! | Hustle! Come on, come on, come on! |
295 | 00:14:10,840 | 00:14:12,399 | Well done. | Well done. |
296 | 00:14:14,480 | 00:14:16,600 | (APPLAUSE) | (APPLAUSE) |
297 | 00:14:18,679 | 00:14:21,120 | NATHAN: Anna's this amazing home cook. | NATHAN: Anna's this amazing home cook. |
298 | 00:14:21,320 | 00:14:24,120 | Restaurant Oggi is one the best Italian restaurants in Adelaide! | Restaurant Oggi is one the best Italian restaurants in Adelaide! |
299 | 00:14:24,320 | 00:14:26,799 | That was exactly how we'd cook it in the restaurant. | That was exactly how we'd cook it in the restaurant. |
300 | 00:14:27,000 | 00:14:29,799 | Next to those two, yeah... I was pretty nervous! | Next to those two, yeah... I was pretty nervous! |
301 | 00:14:30,000 | 00:14:31,960 | Don't want to lose! | Don't want to lose! |
302 | 00:14:34,320 | 00:14:36,679 | The polenta is a little bit bland. | The polenta is a little bit bland. |
303 | 00:14:36,879 | 00:14:39,679 | The ragu, it's almost too tasty! | The ragu, it's almost too tasty! |
304 | 00:14:39,879 | 00:14:42,200 | These are some of the best home cooks we've seen so far. | These are some of the best home cooks we've seen so far. |
305 | 00:14:42,399 | 00:14:43,879 | It's gonna be hard to choose. | It's gonna be hard to choose. |
306 | 00:14:48,320 | 00:14:50,679 | MAEVE O'MEARA: Our two remaining home cooks, Nathan and Anna, | MAEVE O'MEARA: Our two remaining home cooks, Nathan and Anna, |
307 | 00:14:50,879 | 00:14:54,919 | have just finished creating their version of polenta with ragu. | have just finished creating their version of polenta with ragu. |
308 | 00:14:55,120 | 00:14:57,039 | They cooked against sous-chef Josh, | They cooked against sous-chef Josh, |
309 | 00:14:57,240 | 00:15:00,360 | who produced a contemporary vegetarian version... | who produced a contemporary vegetarian version... |
310 | 00:15:01,840 | 00:15:06,559 | ..and now blind-tasting judge Dan is ready to sample their efforts. | ..and now blind-tasting judge Dan is ready to sample their efforts. |
311 | 00:15:06,759 | 00:15:08,320 | DAN HONG: Hi. Hey, Dan. | DAN HONG: Hi. Hey, Dan. |
312 | 00:15:08,519 | 00:15:10,000 | Well, you missed a hell of a cook. | Well, you missed a hell of a cook. |
313 | 00:15:10,200 | 00:15:13,440 | I think that these are some of the best home cooks we've seen so far. | I think that these are some of the best home cooks we've seen so far. |
314 | 00:15:13,639 | 00:15:15,240 | It smells amazing. | It smells amazing. |
315 | 00:15:15,440 | 00:15:17,919 | From what I can look here, there's two very traditional ragus. | From what I can look here, there's two very traditional ragus. |
316 | 00:15:18,120 | 00:15:19,440 | This one looks really interesting. | This one looks really interesting. |
317 | 00:15:19,639 | 00:15:21,039 | I can't even see the meat on that one. | I can't even see the meat on that one. |
318 | 00:15:21,240 | 00:15:23,039 | So... can't wait to tuck in. | So... can't wait to tuck in. |
319 | 00:15:24,320 | 00:15:28,240 | So Dan, this is a pork sausage ragu with soft polenta. | So Dan, this is a pork sausage ragu with soft polenta. |
320 | 00:15:29,360 | 00:15:30,679 | Wow - it looks very traditional. | Wow - it looks very traditional. |
321 | 00:15:30,879 | 00:15:32,919 | The chunks of pork sausage in there. | The chunks of pork sausage in there. |
322 | 00:15:33,120 | 00:15:37,519 | Looks like a really nice, concentrated tomato ragu. | Looks like a really nice, concentrated tomato ragu. |
323 | 00:15:37,720 | 00:15:39,480 | But really it all comes down to the taste. | But really it all comes down to the taste. |
324 | 00:15:45,720 | 00:15:48,159 | Ooh, I can see those nice chunks of meat. | Ooh, I can see those nice chunks of meat. |
325 | 00:15:48,360 | 00:15:49,799 | Polenta is nice and soft. | Polenta is nice and soft. |
326 | 00:15:56,320 | 00:15:59,879 | That polenta is beautifully smooth and has so much flavour in it. | That polenta is beautifully smooth and has so much flavour in it. |
327 | 00:16:00,080 | 00:16:03,279 | I can tell they obviously added a bit of butter and some cheese. | I can tell they obviously added a bit of butter and some cheese. |
328 | 00:16:03,480 | 00:16:07,159 | The cheese really comes through right to the end. | The cheese really comes through right to the end. |
329 | 00:16:07,360 | 00:16:12,399 | And that ragu, the concentration of that tomato sauce really makes it... | And that ragu, the concentration of that tomato sauce really makes it... |
330 | 00:16:12,600 | 00:16:15,039 | Dan, I always like it when you start talking with your hands. | Dan, I always like it when you start talking with your hands. |
331 | 00:16:15,279 | 00:16:18,279 | When it comes to this. (LAUGHS) Maybe it's just because it's this Italian battle. | When it comes to this. (LAUGHS) Maybe it's just because it's this Italian battle. |
332 | 00:16:18,480 | 00:16:20,759 | It's, like, turning me Italian. (LAUGHS) | It's, like, turning me Italian. (LAUGHS) |
333 | 00:16:20,960 | 00:16:23,279 | For the colour of the ragu, it's vibrant red - | For the colour of the ragu, it's vibrant red - |
334 | 00:16:23,480 | 00:16:25,240 | you can tell they really reduced that sauce | you can tell they really reduced that sauce |
335 | 00:16:25,440 | 00:16:28,679 | and really brought out the salt from the sausage and... | and really brought out the salt from the sausage and... |
336 | 00:16:28,879 | 00:16:31,440 | ..because that polenta is so well seasoned, | ..because that polenta is so well seasoned, |
337 | 00:16:31,639 | 00:16:33,679 | it's almost a bit too tasty. | it's almost a bit too tasty. |
338 | 00:16:35,240 | 00:16:38,600 | And this is Italian sausage with nduja and cheesy polenta. | And this is Italian sausage with nduja and cheesy polenta. |
339 | 00:16:38,799 | 00:16:40,440 | Ooh, I love nduja! | Ooh, I love nduja! |
340 | 00:16:40,639 | 00:16:43,399 | Like, I seriously reckon I could eat nduja with everything. | Like, I seriously reckon I could eat nduja with everything. |
341 | 00:16:44,679 | 00:16:46,519 | It looks great. It looks very traditional. | It looks great. It looks very traditional. |
342 | 00:16:46,720 | 00:16:48,440 | And, um... I just want to tuck in. | And, um... I just want to tuck in. |
343 | 00:16:48,639 | 00:16:50,159 | Go for it, Dan. | Go for it, Dan. |
344 | 00:17:00,559 | 00:17:03,840 | It's what really got me first when I looked at that sauce. | It's what really got me first when I looked at that sauce. |
345 | 00:17:04,039 | 00:17:05,799 | Really rich. | Really rich. |
346 | 00:17:06,000 | 00:17:08,039 | Really dark. Really reduced. | Really dark. Really reduced. |
347 | 00:17:08,240 | 00:17:10,079 | And I can really taste it. | And I can really taste it. |
348 | 00:17:10,279 | 00:17:11,960 | And that pork sausage comes through. | And that pork sausage comes through. |
349 | 00:17:12,160 | 00:17:13,519 | It's really delicious. | It's really delicious. |
350 | 00:17:13,720 | 00:17:18,480 | And then right at the end, you get that little kick from the nduja, | And then right at the end, you get that little kick from the nduja, |
351 | 00:17:18,680 | 00:17:21,440 | which really adds to how good this sauce is. | which really adds to how good this sauce is. |
352 | 00:17:22,880 | 00:17:26,119 | The polenta on the other hand is a little bit bland. | The polenta on the other hand is a little bit bland. |
353 | 00:17:26,319 | 00:17:27,599 | You know? | You know? |
354 | 00:17:27,799 | 00:17:30,319 | They could have added a little bit more cheese or a bit more butter. | They could have added a little bit more cheese or a bit more butter. |
355 | 00:17:30,519 | 00:17:33,200 | Look, it's a really delicious dish. It's not bad AT ALL, you know? | Look, it's a really delicious dish. It's not bad AT ALL, you know? |
356 | 00:17:33,400 | 00:17:36,200 | If I went to an Italian household and they gave me this, | If I went to an Italian household and they gave me this, |
357 | 00:17:36,400 | 00:17:38,200 | I would eat up the whole thing. | I would eat up the whole thing. |
358 | 00:17:38,400 | 00:17:39,920 | It's delicious. | It's delicious. |
359 | 00:17:40,119 | 00:17:44,599 | This is mixed mushroom and truffle ragu with soft polenta. | This is mixed mushroom and truffle ragu with soft polenta. |
360 | 00:17:44,799 | 00:17:46,119 | Wow. | Wow. |
361 | 00:17:46,319 | 00:17:49,920 | I I've actually never had a vegetarian ragu before, | I I've actually never had a vegetarian ragu before, |
362 | 00:17:50,119 | 00:17:51,880 | so this is really interesting. | so this is really interesting. |
363 | 00:17:52,079 | 00:17:55,240 | But we all know mushrooms - delicious, earthy - | But we all know mushrooms - delicious, earthy - |
364 | 00:17:55,440 | 00:17:57,359 | would go well with polenta. | would go well with polenta. |
365 | 00:17:57,559 | 00:17:59,440 | Plus the truffle - obviously that's a bonus. | Plus the truffle - obviously that's a bonus. |
366 | 00:17:59,640 | 00:18:01,480 | (LAUGHS) I love truffles. | (LAUGHS) I love truffles. |
367 | 00:18:01,680 | 00:18:04,440 | Is there anything truffles don't go with for you, Dan? (LAUGHS) | Is there anything truffles don't go with for you, Dan? (LAUGHS) |
368 | 00:18:04,640 | 00:18:06,119 | Not really. | Not really. |
369 | 00:18:06,319 | 00:18:09,400 | My pet peeve is people not putting enough truffle on the dish. | My pet peeve is people not putting enough truffle on the dish. |
370 | 00:18:09,599 | 00:18:11,200 | I can already smell them, | I can already smell them, |
371 | 00:18:11,400 | 00:18:13,160 | so I know I'm gonna taste it in this dish too. | so I know I'm gonna taste it in this dish too. |
372 | 00:18:13,359 | 00:18:15,279 | Well, so tuck in. (CHUCKLES) | Well, so tuck in. (CHUCKLES) |
373 | 00:18:25,079 | 00:18:26,359 | This is a great dish. | This is a great dish. |
374 | 00:18:26,559 | 00:18:29,640 | I love the ragu that they added that extra cream | I love the ragu that they added that extra cream |
375 | 00:18:29,839 | 00:18:31,640 | to give it a real richness. | to give it a real richness. |
376 | 00:18:31,839 | 00:18:33,559 | And the texture of the parmesan dantel | And the texture of the parmesan dantel |
377 | 00:18:33,759 | 00:18:35,119 | adds a nice little element to it, | adds a nice little element to it, |
378 | 00:18:35,319 | 00:18:37,559 | and I really get that truffle. | and I really get that truffle. |
379 | 00:18:37,759 | 00:18:41,079 | And I love how they used mushrooms instead of meat. It's fantastic. | And I love how they used mushrooms instead of meat. It's fantastic. |
380 | 00:18:41,279 | 00:18:45,000 | The only thing I say is that there's quite a lot of parsley in here. | The only thing I say is that there's quite a lot of parsley in here. |
381 | 00:18:45,200 | 00:18:47,000 | You don't want anything to overpower the truffle. | You don't want anything to overpower the truffle. |
382 | 00:18:47,200 | 00:18:50,359 | Truffle, you know, and fat go really well and hand in hand, | Truffle, you know, and fat go really well and hand in hand, |
383 | 00:18:50,559 | 00:18:52,960 | but parsley is quite a strong flavour. | but parsley is quite a strong flavour. |
384 | 00:18:53,160 | 00:18:56,640 | A very delicious polenta dish. Wow. | A very delicious polenta dish. Wow. |
385 | 00:18:56,839 | 00:18:59,400 | Dan, three really lovely plates of polenta and ragu | Dan, three really lovely plates of polenta and ragu |
386 | 00:18:59,599 | 00:19:01,160 | on the pass this evening. | on the pass this evening. |
387 | 00:19:01,359 | 00:19:02,839 | Where are you at? | Where are you at? |
388 | 00:19:03,039 | 00:19:06,599 | It's gonna be hard to choose whether I go with meat or vegetables. | It's gonna be hard to choose whether I go with meat or vegetables. |
389 | 00:19:06,799 | 00:19:09,240 | Oh, I can't wait to find out. | Oh, I can't wait to find out. |
390 | 00:19:13,920 | 00:19:15,960 | MAEVE O'MEARA: Our two home cooks, Anna and Nathan, | MAEVE O'MEARA: Our two home cooks, Anna and Nathan, |
391 | 00:19:16,160 | 00:19:18,480 | have just battled against professional chef Josh | have just battled against professional chef Josh |
392 | 00:19:18,680 | 00:19:20,480 | from Osteria Oggi | from Osteria Oggi |
393 | 00:19:20,680 | 00:19:24,079 | with their best versions of polenta with ragu. | with their best versions of polenta with ragu. |
394 | 00:19:24,279 | 00:19:26,400 | The home cook who survives tonight's judgement | The home cook who survives tonight's judgement |
395 | 00:19:26,599 | 00:19:30,200 | will go head to head against executive chef Andy. | will go head to head against executive chef Andy. |
396 | 00:19:31,559 | 00:19:33,680 | So now it's the moment of truth. | So now it's the moment of truth. |
397 | 00:19:36,720 | 00:19:39,200 | What an interesting cook off this evening. | What an interesting cook off this evening. |
398 | 00:19:39,400 | 00:19:42,319 | You guys really brought it tonight, so thank you very much. | You guys really brought it tonight, so thank you very much. |
399 | 00:19:42,519 | 00:19:44,279 | Nathan, feel like you've done enough? | Nathan, feel like you've done enough? |
400 | 00:19:44,480 | 00:19:47,319 | Oh, up against these two guys, you could... you never know. | Oh, up against these two guys, you could... you never know. |
401 | 00:19:47,519 | 00:19:49,839 | I'm just happy to have made it this far. (LAUGHS) | I'm just happy to have made it this far. (LAUGHS) |
402 | 00:19:50,039 | 00:19:51,960 | And, Anna, how much do you want it... | And, Anna, how much do you want it... |
403 | 00:19:52,160 | 00:19:54,200 | I want it! (LAUGHS) | I want it! (LAUGHS) |
404 | 00:19:54,400 | 00:19:56,640 | I didn't even finish! No! | I didn't even finish! No! |
405 | 00:19:56,839 | 00:20:00,079 | My husband's used to that. (LAUGHS) | My husband's used to that. (LAUGHS) |
406 | 00:20:00,279 | 00:20:03,599 | Oh, look, I think Andy and I have become kindred spirits, | Oh, look, I think Andy and I have become kindred spirits, |
407 | 00:20:03,799 | 00:20:05,160 | so I'd like to challenge him, | so I'd like to challenge him, |
408 | 00:20:05,359 | 00:20:08,160 | but if I win against him and if I get through, you can shout me a meal. | but if I win against him and if I get through, you can shout me a meal. |
409 | 00:20:08,359 | 00:20:11,079 | Ooh! (LAUGHS) | Ooh! (LAUGHS) |
410 | 00:20:11,279 | 00:20:12,240 | It'd be my pleasure. | It'd be my pleasure. |
411 | 00:20:12,440 | 00:20:14,359 | Oh, well, there you go. I have to win. | Oh, well, there you go. I have to win. |
412 | 00:20:14,559 | 00:20:16,839 | And, Josh, how do you think you went tonight? | And, Josh, how do you think you went tonight? |
413 | 00:20:17,039 | 00:20:18,720 | I'm happy with the seasoning. | I'm happy with the seasoning. |
414 | 00:20:18,920 | 00:20:20,480 | It's as close, I think, as I could have got it | It's as close, I think, as I could have got it |
415 | 00:20:20,680 | 00:20:22,200 | to how we serve it at Oggi, | to how we serve it at Oggi, |
416 | 00:20:22,400 | 00:20:24,519 | so, yeah - pretty happy. | so, yeah - pretty happy. |
417 | 00:20:24,720 | 00:20:27,279 | OK, so, Dan, which is your favourite? | OK, so, Dan, which is your favourite? |
418 | 00:20:27,480 | 00:20:30,440 | DAN HONG: Well, we have three amazing plates, | DAN HONG: Well, we have three amazing plates, |
419 | 00:20:30,640 | 00:20:34,359 | so it was actually a really hard decision for me. | so it was actually a really hard decision for me. |
420 | 00:20:36,079 | 00:20:39,240 | The best plate on the pass is... | The best plate on the pass is... |
421 | 00:20:47,640 | 00:20:49,559 | ..the pork sausage ragu with soft polenta. | ..the pork sausage ragu with soft polenta. |
422 | 00:20:49,759 | 00:20:51,480 | Yay! Wow! | Yay! Wow! |
423 | 00:21:01,480 | 00:21:02,559 | Well done! | Well done! |
424 | 00:21:02,759 | 00:21:05,240 | Oh, my God! I'm so happy! | Oh, my God! I'm so happy! |
425 | 00:21:08,880 | 00:21:10,440 | Were you worried at all? Absolutely. | Were you worried at all? Absolutely. |
426 | 00:21:10,640 | 00:21:12,160 | Absolutely. Why? | Absolutely. Why? |
427 | 00:21:12,359 | 00:21:14,799 | Oh, look, Nathan's an incredible cook. | Oh, look, Nathan's an incredible cook. |
428 | 00:21:15,000 | 00:21:17,000 | I was really worried about Josh's dish too. | I was really worried about Josh's dish too. |
429 | 00:21:17,200 | 00:21:20,160 | Well, that polenta was absolutely perfect. | Well, that polenta was absolutely perfect. |
430 | 00:21:20,359 | 00:21:22,359 | It was just a magical dish. | It was just a magical dish. |
431 | 00:21:22,559 | 00:21:24,640 | I've been a stay-at-home mum for years. | I've been a stay-at-home mum for years. |
432 | 00:21:24,839 | 00:21:28,079 | This is what I love. This is what I do. I care for my family. | This is what I love. This is what I do. I care for my family. |
433 | 00:21:28,279 | 00:21:30,640 | To get feedback that it's wonderful makes it all worthwhile, | To get feedback that it's wonderful makes it all worthwhile, |
434 | 00:21:30,839 | 00:21:32,119 | so thank you. | so thank you. |
435 | 00:21:32,319 | 00:21:35,400 | Nathan, you said at the beginning of tonight's cook | Nathan, you said at the beginning of tonight's cook |
436 | 00:21:35,599 | 00:21:37,839 | that you wouldn't want to beat a Calabrese woman. | that you wouldn't want to beat a Calabrese woman. |
437 | 00:21:38,039 | 00:21:40,079 | (LAUGHS) | (LAUGHS) |
438 | 00:21:40,279 | 00:21:42,039 | Look, I'm so happy for the comare here. | Look, I'm so happy for the comare here. |
439 | 00:21:42,240 | 00:21:44,599 | She's, uh... she's an amazing cook | She's, uh... she's an amazing cook |
440 | 00:21:44,799 | 00:21:47,039 | and, look, I wish her all the best I the next round. | and, look, I wish her all the best I the next round. |
441 | 00:21:47,240 | 00:21:49,680 | Executive chef Andy, thoughts? | Executive chef Andy, thoughts? |
442 | 00:21:49,880 | 00:21:52,119 | I'm pleasantly surprised for Anna. | I'm pleasantly surprised for Anna. |
443 | 00:21:52,319 | 00:21:54,680 | Hats off to her, that's fantastic. (LAUGHS) | Hats off to her, that's fantastic. (LAUGHS) |
444 | 00:21:54,880 | 00:21:56,880 | Now it comes to the difficult bit. | Now it comes to the difficult bit. |
445 | 00:21:57,079 | 00:21:59,599 | Dan, which one didn't stack up for you? | Dan, which one didn't stack up for you? |
446 | 00:21:59,799 | 00:22:02,000 | It actually came down to the polenta. | It actually came down to the polenta. |
447 | 00:22:02,200 | 00:22:03,759 | And for one of them, | And for one of them, |
448 | 00:22:03,960 | 00:22:07,240 | the polenta just could have done with a little extra bite. | the polenta just could have done with a little extra bite. |
449 | 00:22:10,240 | 00:22:12,759 | The Italian sausage ragu with nduja. | The Italian sausage ragu with nduja. |
450 | 00:22:16,880 | 00:22:18,400 | Sorry, mate. | Sorry, mate. |
451 | 00:22:18,599 | 00:22:20,880 | Your sauce was absolutely delicious. | Your sauce was absolutely delicious. |
452 | 00:22:21,079 | 00:22:24,279 | It's just I thought the polenta could have had a little more flavour. | It's just I thought the polenta could have had a little more flavour. |
453 | 00:22:24,480 | 00:22:26,839 | Obviously I'm disappointed today, but I've had a ball. | Obviously I'm disappointed today, but I've had a ball. |
454 | 00:22:27,039 | 00:22:29,000 | This has been amazing. These guys are really cool. | This has been amazing. These guys are really cool. |
455 | 00:22:29,200 | 00:22:31,279 | And had a wonderful, wonderful time. Thank you. | And had a wonderful, wonderful time. Thank you. |
456 | 00:22:32,519 | 00:22:35,880 | So, Josh, this was your mushroom ragu. | So, Josh, this was your mushroom ragu. |
457 | 00:22:36,079 | 00:22:38,799 | Look, really loved the mushrooms and the richness of it, | Look, really loved the mushrooms and the richness of it, |
458 | 00:22:39,000 | 00:22:42,240 | and the truffle always adds a really nice fragrance to it. | and the truffle always adds a really nice fragrance to it. |
459 | 00:22:42,440 | 00:22:46,599 | I just thought you were a bit heavy handed on the parsley in the polenta. | I just thought you were a bit heavy handed on the parsley in the polenta. |
460 | 00:22:46,799 | 00:22:48,759 | Really cracking dish. Thanks very much. | Really cracking dish. Thanks very much. |
461 | 00:22:48,960 | 00:22:51,519 | Sorry, Nathan. You're going home tonight. | Sorry, Nathan. You're going home tonight. |
462 | 00:22:51,720 | 00:22:53,440 | But congratulations, Anna - | But congratulations, Anna - |
463 | 00:22:53,640 | 00:22:56,279 | you managed to outcook sous-chef Josh! | you managed to outcook sous-chef Josh! |
464 | 00:22:56,480 | 00:22:58,680 | Congratulations, you're getting this trophy! | Congratulations, you're getting this trophy! |
465 | 00:22:58,880 | 00:23:02,640 | Thank you. Thank you so much. Thank you. | Thank you. Thank you so much. Thank you. |
466 | 00:23:02,839 | 00:23:05,519 | I can't believe my home cooking got me this far. | I can't believe my home cooking got me this far. |
467 | 00:23:05,720 | 00:23:07,519 | This has been the ultimate reward for me. | This has been the ultimate reward for me. |
468 | 00:23:07,720 | 00:23:09,799 | I'm so happy that I did this. | I'm so happy that I did this. |
469 | 00:23:10,000 | 00:23:11,680 | (APPLAUSE) | (APPLAUSE) |
470 | 00:23:11,880 | 00:23:13,160 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
471 | 00:23:13,359 | 00:23:15,000 | Don't screw it up. Thanks, mate. | Don't screw it up. Thanks, mate. |
472 | 00:23:15,200 | 00:23:17,279 | ANDY: This is looking very good, this piece of meat. | ANDY: This is looking very good, this piece of meat. |
473 | 00:23:17,480 | 00:23:19,480 | I think it's a bit too rare. | I think it's a bit too rare. |
474 | 00:23:19,680 | 00:23:21,640 | If she nails the steak, good on her. | If she nails the steak, good on her. |
475 | 00:23:21,839 | 00:23:23,119 | Want to use my oven? No! | Want to use my oven? No! |
476 | 00:23:23,319 | 00:23:24,759 | (LAUGHS) | (LAUGHS) |
477 | 00:23:24,960 | 00:23:27,920 | Well, Mel, it's a tough one. It's t-bone versus rib eye. | Well, Mel, it's a tough one. It's t-bone versus rib eye. |
478 | 00:23:28,119 | 00:23:29,640 | Then at the end of the week... | Then at the end of the week... |
479 | 00:23:29,839 | 00:23:32,160 | Ah, the moment of truth. The moment of truth for you. | Ah, the moment of truth. The moment of truth for you. |
480 | 00:23:32,359 | 00:23:35,599 | ..expect the unexpected at Osteria Oggi. | ..expect the unexpected at Osteria Oggi. |
481 | 00:23:35,799 | 00:23:38,279 | Very interesting take on a classic dish. | Very interesting take on a classic dish. |
482 | 00:23:38,480 | 00:23:40,720 | Yeah, its cool! Got a table for lunch? | Yeah, its cool! Got a table for lunch? |