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1 00:00:01,040 00:00:04,320 MAEVE O'MEARA: Professional kitchens are run with military precision MAEVE O'MEARA: Professional kitchens are run with military precision
2 00:00:04,519 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?