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1 00:00:02,320 00:00:03,880 MAEVE O'MEARA: This week on The Chefs' Line, MAEVE O'MEARA: This week on The Chefs' Line,
2 00:00:04,080 00:00:05,480 we're enjoying a taste of Italy. we're enjoying a taste of Italy.
3 00:00:05,680 00:00:07,360 Who's ready to cook some Italian food?! Who's ready to cook some Italian food?!
4 00:00:08,400 00:00:10,680 Where four home cooks went up against the chefs' line Where four home cooks went up against the chefs' line
5 00:00:10,880 00:00:13,200 of Osteria Oggi. of Osteria Oggi.
6 00:00:13,400 00:00:14,840 That's nice. That's nice.
7 00:00:15,040 00:00:16,640 Are you just saying that for sabotage? Are you just saying that for sabotage?
8 00:00:16,840 00:00:18,200 While the chefs tried their best, While the chefs tried their best,
9 00:00:18,400 00:00:21,320 it proved no match for the talented home cooks. it proved no match for the talented home cooks.
10 00:00:21,520 00:00:25,280 Oh, yay! Oh, my god! I'm so happy! Oh, yay! Oh, my god! I'm so happy!
11 00:00:25,480 00:00:28,720 Tonight, I'm heading to Adelaide's Osteria Oggi... Tonight, I'm heading to Adelaide's Osteria Oggi...
12 00:00:28,920 00:00:29,920 Buongiorno! Buongiorno!
13 00:00:30,120 00:00:31,760 ..to meet executive chef Andrew Davies... ..to meet executive chef Andrew Davies...
14 00:00:31,960 00:00:33,240 We cook what we like to eat ourselves. We cook what we like to eat ourselves.
15 00:00:33,440 00:00:34,680 ..his team... ..his team...
16 00:00:34,880 00:00:38,840 So this is our tongue, which is quite a large one. So this is our tongue, which is quite a large one.
17 00:00:39,040 00:00:41,800 I'm standing by the pasta, making sure that it's not overcooking. I'm standing by the pasta, making sure that it's not overcooking.
18 00:00:42,000 00:00:44,400 ..and to find out why Osteria Oggi ..and to find out why Osteria Oggi
19 00:00:44,600 00:00:46,280 is one of Australia's best new restaurants. is one of Australia's best new restaurants.
20 00:00:46,480 00:00:48,200 That's great pasta. Delicious! That's great pasta. Delicious!
21 00:00:48,400 00:00:49,880 Until you've tasted freshly-made pasta, Until you've tasted freshly-made pasta,
22 00:00:50,080 00:00:52,000 you'll never eat dried pasta ever again. you'll never eat dried pasta ever again.
23 00:01:00,760 00:01:02,040 Australians have always welcomed Australians have always welcomed
24 00:01:02,240 00:01:03,720 Italian food with open arms Italian food with open arms
25 00:01:03,920 00:01:05,200 and we're not alone. and we're not alone.
26 00:01:05,400 00:01:08,040 It's one of the most popular cuisines the world over. It's one of the most popular cuisines the world over.
27 00:01:08,240 00:01:11,680 Osteria Oggi serves Italian food in keeping with tradition Osteria Oggi serves Italian food in keeping with tradition
28 00:01:11,880 00:01:14,080 with an eye to today's tastes. with an eye to today's tastes.
29 00:01:14,280 00:01:17,080 It's a beautiful Italian piazza in the heart of Adelaide It's a beautiful Italian piazza in the heart of Adelaide
30 00:01:17,280 00:01:21,280 and I'm here to experience a little piece of la dolce vita. and I'm here to experience a little piece of la dolce vita.
31 00:01:23,440 00:01:26,440 Osteria Oggi has only been open for a year Osteria Oggi has only been open for a year
32 00:01:26,640 00:01:29,800 but already it's considered one of the hottest new restaurants in town. but already it's considered one of the hottest new restaurants in town.
33 00:01:30,000 00:01:35,080 Oggi means today in Italian, which is what the restaurant is all about. Oggi means today in Italian, which is what the restaurant is all about.
34 00:01:35,280 00:01:38,080 Here everything is made fresh on the day. Here everything is made fresh on the day.
35 00:01:38,280 00:01:40,880 From the bread to the contemporary dishes From the bread to the contemporary dishes
36 00:01:41,080 00:01:43,600 and the countless varieties of pasta. and the countless varieties of pasta.
37 00:01:45,120 00:01:47,440 Buongiorno! (LAUGHS) How are you? Well? Buongiorno! (LAUGHS) How are you? Well?
38 00:01:47,640 00:01:50,200 Hey. Good to see you. Grab a seat. Yeah, likewise. Hey. Good to see you. Grab a seat. Yeah, likewise.
39 00:01:50,400 00:01:52,360 Oggi! Oggi. Today. Oggi! Oggi. Today.
40 00:01:52,560 00:01:53,960 Today. Now. Today. Now.
41 00:01:54,160 00:01:56,080 So what was the thought behind Oggi? So what was the thought behind Oggi?
42 00:01:56,280 00:01:58,440 Pastas. It's all about the pastas. Pastas. It's all about the pastas.
43 00:01:59,640 00:02:01,480 We've got a beautiful pasta extruder up there, We've got a beautiful pasta extruder up there,
44 00:02:01,680 00:02:04,160 which enables us to put out 13 different styles of pasta. which enables us to put out 13 different styles of pasta.
45 00:02:04,360 00:02:07,040 Then, of course, we make the high egg yolk, Then, of course, we make the high egg yolk,
46 00:02:07,240 00:02:09,200 northern Italian-style pastas by hand. northern Italian-style pastas by hand.
47 00:02:09,400 00:02:12,200 Filling raviolis, tortellinis, agnolottis and things like that. Filling raviolis, tortellinis, agnolottis and things like that.
48 00:02:12,400 00:02:14,680 Until you've tasted freshly-made pasta on the day, it's... Until you've tasted freshly-made pasta on the day, it's...
49 00:02:14,880 00:02:17,440 You'll never eat dried pasta ever again. You'll never eat dried pasta ever again.
50 00:02:17,640 00:02:19,160 It digests better, holds the sauces better It digests better, holds the sauces better
51 00:02:19,360 00:02:21,040 and it just tastes a lot better. and it just tastes a lot better.
52 00:02:21,240 00:02:23,080 It's just a different experience altogether. It's just a different experience altogether.
53 00:02:23,280 00:02:25,160 You've sold me. Shall we go for a walk? You've sold me. Shall we go for a walk?
54 00:02:25,360 00:02:27,320 Let's go. Let's go and meet the team. Let's go. Let's go and meet the team.
55 00:02:28,400 00:02:31,520 Here diners are immersed in the full Italian experience, Here diners are immersed in the full Italian experience,
56 00:02:31,720 00:02:35,240 where the world is left behind and the food is everything. where the world is left behind and the food is everything.
57 00:02:35,440 00:02:37,720 Oh, wow! Look at this! Yeah, it's pretty amazing. Oh, wow! Look at this! Yeah, it's pretty amazing.
58 00:02:37,920 00:02:39,480 You notice a lot of archways here. You notice a lot of archways here.
59 00:02:39,680 00:02:42,280 There was not one here when we came in here. There was not one here when we came in here.
60 00:02:42,480 00:02:44,920 It was an old optometry... An architectural feat! It was an old optometry... An architectural feat!
61 00:02:45,120 00:02:46,920 And an architectural dream for the architects. And an architectural dream for the architects.
62 00:02:47,120 00:02:48,400 Big long bar. Big long bar.
63 00:02:48,600 00:02:51,080 I think it's the longest one in Adelaide at 23 metres or so. I think it's the longest one in Adelaide at 23 metres or so.
64 00:02:51,280 00:02:52,840 Then you've got a whole beautiful big room. Then you've got a whole beautiful big room.
65 00:02:53,040 00:02:54,880 Yeah, come and have a look at that. Yeah, come and have a look at that.
66 00:02:55,080 00:02:57,040 Now, this is what's loud and boisterous Now, this is what's loud and boisterous
67 00:02:57,240 00:02:58,600 about an Italian restaurant, about an Italian restaurant,
68 00:02:58,800 00:03:01,400 is sitting under here is really, really loud is sitting under here is really, really loud
69 00:03:01,600 00:03:03,240 most of the time. most of the time.
70 00:03:03,440 00:03:04,720 You've got some booth seating here, You've got some booth seating here,
71 00:03:04,920 00:03:06,400 which is nice for up to five, six people. which is nice for up to five, six people.
72 00:03:06,600 00:03:09,800 And the arbour is just starting to grow nicely. And the arbour is just starting to grow nicely.
73 00:03:10,000 00:03:12,080 You can see some little chillies up there growing... You can see some little chillies up there growing...
74 00:03:12,280 00:03:14,000 How are you going to pick those? How are you going to pick those?
75 00:03:14,200 00:03:16,360 They droop down. They all start drooping down. They droop down. They all start drooping down.
76 00:03:16,560 00:03:18,640 We've cut it back a bit now. And you can see the kitchen. We've cut it back a bit now. And you can see the kitchen.
77 00:03:18,840 00:03:21,680 Which is lovely to see it, but not actually have it right in the middle. Which is lovely to see it, but not actually have it right in the middle.
78 00:03:22,840 00:03:27,520 The kitchen is where station chef Lawrence combines his passion for Italian cooking The kitchen is where station chef Lawrence combines his passion for Italian cooking
79 00:03:27,720 00:03:29,840 with his love for food science. with his love for food science.
80 00:03:30,040 00:03:32,040 He's our scientific nerd. He's our scientific nerd.
81 00:03:32,240 00:03:34,400 He studies food science and technology. He studies food science and technology.
82 00:03:34,600 00:03:37,240 Apparently, he's pretty good at it so don't ask him too many questions Apparently, he's pretty good at it so don't ask him too many questions
83 00:03:37,440 00:03:41,320 because he'll go on and on and on and on. because he'll go on and on and on and on.
84 00:03:41,520 00:03:43,960 This week on The Chefs' Line, This week on The Chefs' Line,
85 00:03:44,160 00:03:46,040 Lawrence joined the three home cooks Lawrence joined the three home cooks
86 00:03:46,240 00:03:49,400 in creating the Italian classic dessert - tiramisu. in creating the Italian classic dessert - tiramisu.
87 00:03:49,600 00:03:52,680 The sugar crystallised, which is not supposed to happen, The sugar crystallised, which is not supposed to happen,
88 00:03:52,880 00:03:54,160 so I have to start again. so I have to start again.
89 00:03:54,360 00:03:55,640 I'm a pasta chef. I'm a pasta chef.
90 00:03:55,840 00:03:57,120 I've never been on desserts I've never been on desserts
91 00:03:57,320 00:03:58,600 in Osteria Oggi. Not once. in Osteria Oggi. Not once.
92 00:03:58,800 00:04:00,560 Lawrence seemed to be struggling... Lawrence seemed to be struggling...
93 00:04:00,760 00:04:03,680 I'm, ah, thoroughly challenged I'm, ah, thoroughly challenged
94 00:04:03,880 00:04:05,640 and I'm going to have to make some more tuiles. and I'm going to have to make some more tuiles.
95 00:04:05,840 00:04:07,560 ..but he came back from behind... ..but he came back from behind...
96 00:04:07,760 00:04:09,800 Really nice. It just melts in your mouth. Really nice. It just melts in your mouth.
97 00:04:10,000 00:04:13,360 ..to give Osteria Oggi its first win of the week. ..to give Osteria Oggi its first win of the week.
98 00:04:13,560 00:04:16,120 Woo! Well done. Woo! Well done.
99 00:04:17,840 00:04:21,200 Now Lawrence is back to doing what he loves - cooking pasta. Now Lawrence is back to doing what he loves - cooking pasta.
100 00:04:21,400 00:04:23,000 And today he's going to show me And today he's going to show me
101 00:04:23,200 00:04:26,200 one of the restaurant's most popular pasta dishes - one of the restaurant's most popular pasta dishes -
102 00:04:26,400 00:04:28,160 the smoked eel campanelle. the smoked eel campanelle.
103 00:04:28,360 00:04:30,000 So not everybody loves eel. So not everybody loves eel.
104 00:04:30,200 00:04:33,880 Yeah, well, this one's smoked, so it's a lovely smoky flavour. Yeah, well, this one's smoked, so it's a lovely smoky flavour.
105 00:04:34,080 00:04:35,560 Nice meaty sort of fatty fish. Nice meaty sort of fatty fish.
106 00:04:35,760 00:04:37,680 The pasta will hold a lot of the sauce The pasta will hold a lot of the sauce
107 00:04:37,880 00:04:40,280 and the base of this sauce is burnt butter, and the base of this sauce is burnt butter,
108 00:04:40,480 00:04:42,160 which is on the stove at the moment. which is on the stove at the moment.
109 00:04:42,360 00:04:43,640 Tell me about burning butter. Tell me about burning butter.
110 00:04:43,840 00:04:45,520 It goes from beautiful golden to almost, what, It goes from beautiful golden to almost, what,
111 00:04:45,720 00:04:47,120 a brunette almost in colour? a brunette almost in colour?
112 00:04:47,320 00:04:48,600 Yeah, so it will go through stages Yeah, so it will go through stages
113 00:04:48,800 00:04:50,760 but I want to sort of stop it in the middle, but I want to sort of stop it in the middle,
114 00:04:50,960 00:04:52,800 so it's got a nice nuttiness to it as well. so it's got a nice nuttiness to it as well.
115 00:04:53,000 00:04:54,480 It really brings out the smoke flavours. It really brings out the smoke flavours.
116 00:04:54,680 00:04:57,240 So this is the eel. So I'm starting off with the eel. So this is the eel. So I'm starting off with the eel.
117 00:04:57,440 00:04:59,280 This is the eel? It looks like pork almost. This is the eel? It looks like pork almost.
118 00:04:59,480 00:05:00,760 A little bit of garlic. A little bit of garlic.
119 00:05:00,960 00:05:02,040 Yes. Yes.
120 00:05:02,240 00:05:04,680 And chilli and glaze with chicken stock. And chilli and glaze with chicken stock.
121 00:05:06,560 00:05:08,720 So that actually brings the sauce together, doesn't it? So that actually brings the sauce together, doesn't it?
122 00:05:08,920 00:05:10,560 Yeah, the proteins in the chicken stock Yeah, the proteins in the chicken stock
123 00:05:10,760 00:05:12,040 help form the sauce help form the sauce
124 00:05:12,240 00:05:16,080 and, as you can see, it's sort of a nice sort of colour. and, as you can see, it's sort of a nice sort of colour.
125 00:05:18,240 00:05:20,880 There's that magic moment! When the stock hits and you... There's that magic moment! When the stock hits and you...
126 00:05:21,080 00:05:22,600 Yeah. Yeah.
127 00:05:22,800 00:05:24,400 And you kind of agitate the pan a little bit And you kind of agitate the pan a little bit
128 00:05:24,600 00:05:25,880 and that's almost ready. and that's almost ready.
129 00:05:26,080 00:05:30,600 So, Lawry, I've never seen so many pasta cooking pots in one kitchen. So, Lawry, I've never seen so many pasta cooking pots in one kitchen.
130 00:05:30,800 00:05:32,880 Yeah, we've got two of these pasta blanchers. Yeah, we've got two of these pasta blanchers.
131 00:05:33,080 00:05:34,680 You'd need them! Yeah, yeah, we do. You'd need them! Yeah, yeah, we do.
132 00:05:34,880 00:05:36,440 It gets pretty scary when they're all full. It gets pretty scary when they're all full.
133 00:05:36,640 00:05:39,600 'Cause a lot of the pasta cooks really quickly, doesn't it? 'Cause a lot of the pasta cooks really quickly, doesn't it?
134 00:05:39,800 00:05:43,160 Yeah, so I'm pretty much standing by the pasta Yeah, so I'm pretty much standing by the pasta
135 00:05:43,360 00:05:46,760 and making sure that it's not overcooking. and making sure that it's not overcooking.
136 00:05:46,960 00:05:47,800 Fantastic. Fantastic.
137 00:05:48,000 00:05:49,840 Just putting some peas in the blancher. Just putting some peas in the blancher.
138 00:05:50,040 00:05:52,120 They're fresh peas, so again, they don't need long at all. They're fresh peas, so again, they don't need long at all.
139 00:05:52,320 00:05:54,840 30 seconds, just to bring out the nice green colour. 30 seconds, just to bring out the nice green colour.
140 00:05:55,040 00:05:56,680 Pasta is done. Pasta is done.
141 00:05:56,880 00:05:58,160 Just putting a bit of lemon in. Just putting a bit of lemon in.
142 00:05:58,360 00:05:59,640 It's just seasoning a bit It's just seasoning a bit
143 00:05:59,840 00:06:02,000 to cut the butter and the smoky fatty eel. to cut the butter and the smoky fatty eel.
144 00:06:02,200 00:06:03,200 Mm. Mm.
145 00:06:04,840 00:06:06,400 Gosh, that looks like a great pasta. Gosh, that looks like a great pasta.
146 00:06:06,600 00:06:07,920 It's a beautiful thing. It's a beautiful thing.
147 00:06:08,120 00:06:11,800 It really is wonderful to be able to work with such fresh ingredients. It really is wonderful to be able to work with such fresh ingredients.
148 00:06:12,000 00:06:15,080 This is some crispy eel skin, which is off the eel This is some crispy eel skin, which is off the eel
149 00:06:15,280 00:06:16,800 that has been put in the oven and dried out. that has been put in the oven and dried out.
150 00:06:17,000 00:06:19,160 Bit of olive oil. Bit of olive oil.
151 00:06:19,360 00:06:21,360 Some fresh parsley, Some fresh parsley,
152 00:06:21,560 00:06:23,400 just a twist of black pepper at the end. just a twist of black pepper at the end.
153 00:06:23,600 00:06:24,880 That's it. That's it.
154 00:06:25,080 00:06:26,360 Beautiful. Go for it! Beautiful. Go for it!
155 00:06:26,560 00:06:28,240 Very keen to try your hard work. Very keen to try your hard work.
156 00:06:30,920 00:06:33,040 The texture of fresh pasta is so different, isn't it? The texture of fresh pasta is so different, isn't it?
157 00:06:34,680 00:06:36,200 That's great pasta. Yeah, it's good. That's great pasta. Yeah, it's good.
158 00:06:36,400 00:06:37,880 Oh. And the eel. Oh. And the eel.
159 00:06:38,080 00:06:40,920 Pasta wasn't supposed to come out of a packet, you know? Pasta wasn't supposed to come out of a packet, you know?
160 00:06:41,120 00:06:43,640 Peas weren't supposed to come out of a freezer bag in the aisle. Peas weren't supposed to come out of a freezer bag in the aisle.
161 00:06:43,840 00:06:46,240 So when you have something that's supposed to be what it is, So when you have something that's supposed to be what it is,
162 00:06:46,440 00:06:48,720 there's something rewarding about that, I think. there's something rewarding about that, I think.
163 00:06:48,920 00:06:53,520 Coming up, apprentice Annika shows me how to cook one of her favourites. Coming up, apprentice Annika shows me how to cook one of her favourites.
164 00:06:53,720 00:06:58,400 So this is our tongue, which is quite a large one. So this is our tongue, which is quite a large one.
165 00:06:58,600 00:07:02,240 And I discover the restaurant's most talked about dish. And I discover the restaurant's most talked about dish.
166 00:07:02,440 00:07:04,400 But it's made for the sophisticated palate. But it's made for the sophisticated palate.
167 00:07:04,600 00:07:06,960 That's a very good description. That's a very good description.
168 00:07:12,080 00:07:15,200 Osteria Oggi is one of the hottest dining spots in Adelaide, Osteria Oggi is one of the hottest dining spots in Adelaide,
169 00:07:15,400 00:07:19,360 giving diners a culinary tour through regional Italy. giving diners a culinary tour through regional Italy.
170 00:07:19,560 00:07:22,240 From the classic dishes of the south, like ragout, From the classic dishes of the south, like ragout,
171 00:07:22,440 00:07:25,160 to the lesser-known northern dishes, like truffles and tongue. to the lesser-known northern dishes, like truffles and tongue.
172 00:07:25,360 00:07:26,640 The ethos of the restaurant, The ethos of the restaurant,
173 00:07:26,840 00:07:30,360 it's about time-honoured and regional dishes and classics it's about time-honoured and regional dishes and classics
174 00:07:30,560 00:07:33,280 but also to be able to put our take on some of those but also to be able to put our take on some of those
175 00:07:33,480 00:07:36,400 and reinterpret them, as far as for excitement in a restaurant. and reinterpret them, as far as for excitement in a restaurant.
176 00:07:36,600 00:07:39,480 Apprentice Annika had never worked in an Italian kitchen Apprentice Annika had never worked in an Italian kitchen
177 00:07:39,680 00:07:41,680 before joining Osteria Oggi. before joining Osteria Oggi.
178 00:07:41,880 00:07:44,160 Annika is the newest addition to the crew. Annika is the newest addition to the crew.
179 00:07:44,360 00:07:46,040 She's the apprentice of the crew. She's the apprentice of the crew.
180 00:07:46,240 00:07:49,080 She's made a happy escape from Broken Hill, She's made a happy escape from Broken Hill,
181 00:07:49,280 00:07:51,000 down to the big smoke of Adelaide. down to the big smoke of Adelaide.
182 00:07:52,120 00:07:54,400 So what's it like working with Andrew? So what's it like working with Andrew?
183 00:07:54,600 00:07:58,160 Working here with Andrew is amazing. There's never a dull moment. Working here with Andrew is amazing. There's never a dull moment.
184 00:07:58,360 00:08:01,240 You never know what he's going to come out with or come up with. You never know what he's going to come out with or come up with.
185 00:08:01,440 00:08:03,560 You can be just about ready to start service You can be just about ready to start service
186 00:08:03,760 00:08:06,680 and he can start rolling pasta and making raviolis, and he can start rolling pasta and making raviolis,
187 00:08:06,880 00:08:09,320 new specials for the night, so it's always very interesting. new specials for the night, so it's always very interesting.
188 00:08:09,520 00:08:11,360 Oh, so there's always a bit of an adrenaline rush? Oh, so there's always a bit of an adrenaline rush?
189 00:08:11,560 00:08:12,920 Yeah, of course, there is. Yeah, of course, there is.
190 00:08:13,120 00:08:16,080 From the adrenaline rush of an Italian restaurant From the adrenaline rush of an Italian restaurant
191 00:08:16,280 00:08:19,000 to the fast-paced kitchen on The Chefs' Line, to the fast-paced kitchen on The Chefs' Line,
192 00:08:19,200 00:08:22,200 Annika proved to be cool under fire. Annika proved to be cool under fire.
193 00:08:22,400 00:08:23,760 Whoo-hoo! Whoo-hoo!
194 00:08:23,960 00:08:25,600 She was up against the four home cooks She was up against the four home cooks
195 00:08:25,800 00:08:27,320 in a gnocchi knockout battle. in a gnocchi knockout battle.
196 00:08:27,520 00:08:29,880 We've got five totally different gnocchis there. We've got five totally different gnocchis there.
197 00:08:30,080 00:08:32,280 The ricotta is a little bit wetter to what I'm used to. The ricotta is a little bit wetter to what I'm used to.
198 00:08:32,480 00:08:34,280 There it is, it's boiling, yay! There it is, it's boiling, yay!
199 00:08:34,480 00:08:36,000 While Annika tried her best... While Annika tried her best...
200 00:08:36,200 00:08:37,800 Yes! Did it. Yes! Did it.
201 00:08:38,000 00:08:41,360 ..she was beaten by nonna Lisa's standout gnocchi. ..she was beaten by nonna Lisa's standout gnocchi.
202 00:08:41,560 00:08:43,040 DAN HONG: That's you, Lisa! DAN HONG: That's you, Lisa!
203 00:08:43,240 00:08:44,960 Well done. Thank you so much. Well done. Thank you so much.
204 00:08:45,160 00:08:47,400 It will have pride of place in my kitchen. It will have pride of place in my kitchen.
205 00:08:49,640 00:08:53,640 In Osteria Oggi's kitchen, Annika is going to show me her favourite dish. In Osteria Oggi's kitchen, Annika is going to show me her favourite dish.
206 00:08:53,840 00:08:56,600 It's one of the menu's more unexpected dishes. It's one of the menu's more unexpected dishes.
207 00:08:56,800 00:09:00,720 Veal tongue with anchovy, tuna mayonnaise and fried capers. Veal tongue with anchovy, tuna mayonnaise and fried capers.
208 00:09:00,920 00:09:06,000 So this is our tongue, which is quite a large one. So this is our tongue, which is quite a large one.
209 00:09:06,200 00:09:08,200 Tongue is my favourite dish. Tongue is my favourite dish.
210 00:09:08,400 00:09:11,640 When I first got to Osteria Oggi, I'd never cooked a tongue before When I first got to Osteria Oggi, I'd never cooked a tongue before
211 00:09:11,840 00:09:14,040 and pulling this massive tongue out of, like... and pulling this massive tongue out of, like...
212 00:09:14,240 00:09:17,880 ..and peeling it, it's just, yeah, it was awesome. ..and peeling it, it's just, yeah, it was awesome.
213 00:09:18,080 00:09:19,400 So, what we do here at Oggi is So, what we do here at Oggi is
214 00:09:19,600 00:09:22,160 we... we've got our mirepoix roughly chopped here. we... we've got our mirepoix roughly chopped here.
215 00:09:22,360 00:09:26,320 Carrot, celery, shallots. We've got some thyme. Carrot, celery, shallots. We've got some thyme.
216 00:09:26,520 00:09:29,680 So what's interesting too is that you've got the tops of things So what's interesting too is that you've got the tops of things
217 00:09:29,880 00:09:32,760 that would normally go in the bin, they add flavour. that would normally go in the bin, they add flavour.
218 00:09:32,960 00:09:37,120 Yeah. And we have a small handful of peppercorns. Yeah. And we have a small handful of peppercorns.
219 00:09:37,320 00:09:38,960 Some water? Yeah. Some water? Yeah.
220 00:09:39,160 00:09:43,320 So we fill it up with water just to cover the tongue. So we fill it up with water just to cover the tongue.
221 00:09:43,520 00:09:48,160 This is a really good basis of a lot of stocks, isn't it? This is a really good basis of a lot of stocks, isn't it?
222 00:09:48,360 00:09:50,120 Yeah. Yeah.
223 00:09:50,320 00:09:52,280 And also we put in vinegar. And also we put in vinegar.
224 00:09:52,480 00:09:54,560 Ah. Yes. Ah. Yes.
225 00:09:55,680 00:09:58,680 So what does the vinegar do? Is that a tenderising agent? So what does the vinegar do? Is that a tenderising agent?
226 00:09:58,880 00:10:00,160 Yeah, pretty much. Yeah, pretty much.
227 00:10:00,360 00:10:02,040 So this would be a long slow cook, I'd imagine. So this would be a long slow cook, I'd imagine.
228 00:10:02,240 00:10:06,120 Yeah, so we put it on the stove and we bring it to the boil Yeah, so we put it on the stove and we bring it to the boil
229 00:10:06,320 00:10:08,520 and then we reduce it to a slight simmer, and then we reduce it to a slight simmer,
230 00:10:08,720 00:10:12,640 let it go for about two hours, until it's cooked but still firm. let it go for about two hours, until it's cooked but still firm.
231 00:10:12,840 00:10:15,760 Once the veal tongue is cooked and tenderised, Once the veal tongue is cooked and tenderised,
232 00:10:15,960 00:10:17,280 it's cut into serving pieces. it's cut into serving pieces.
233 00:10:17,480 00:10:19,600 You season it before you grill? You season it before you grill?
234 00:10:19,800 00:10:22,120 Yes, we do. Yes, we do.
235 00:10:22,320 00:10:26,240 So that's actually cooked now from the boiling? So that's actually cooked now from the boiling?
236 00:10:26,440 00:10:29,000 Yeah. So we're just grilling it, really to serve it warm. Yeah. So we're just grilling it, really to serve it warm.
237 00:10:29,200 00:10:31,120 It's not really cooking it any further. It's not really cooking it any further.
238 00:10:31,320 00:10:34,240 After the tongue is seared on both sides, After the tongue is seared on both sides,
239 00:10:34,440 00:10:37,760 it's time to bring all the elements together on the plate. it's time to bring all the elements together on the plate.
240 00:10:37,960 00:10:40,680 That's pretty quick. Yeah, so a quick grill... That's pretty quick. Yeah, so a quick grill...
241 00:10:41,840 00:10:45,320 ..and then place it nicely in the middle of the plate ..and then place it nicely in the middle of the plate
242 00:10:45,520 00:10:47,840 and this is our tuna mayonnaise. and this is our tuna mayonnaise.
243 00:10:50,160 00:10:51,800 And then, we've got our crispy capers. And then, we've got our crispy capers.
244 00:10:52,000 00:10:54,960 Oh, lovely. So you get the little baby capers and fry them? Oh, lovely. So you get the little baby capers and fry them?
245 00:10:55,160 00:10:56,600 Little bit of a crunch, yeah. Beautiful. Little bit of a crunch, yeah. Beautiful.
246 00:10:56,800 00:10:59,000 Our julienne anchovy. Our julienne anchovy.
247 00:10:59,200 00:11:02,280 And lovely lemon zest. Yum. Lemon zest. And lovely lemon zest. Yum. Lemon zest.
248 00:11:02,480 00:11:05,760 Then finish with parsley. Then finish with parsley.
249 00:11:05,960 00:11:07,760 And then finish it with olive oil. And then finish it with olive oil.
250 00:11:07,960 00:11:09,720 Very clever. (LAUGHS) Very clever. (LAUGHS)
251 00:11:09,920 00:11:13,440 That's a very interesting take on, you know, a classic dish. That's a very interesting take on, you know, a classic dish.
252 00:11:13,640 00:11:17,960 Let's have a try. It cuts so tenderly, doesn't it? Let's have a try. It cuts so tenderly, doesn't it?
253 00:11:18,160 00:11:19,840 So you try with me? Yeah. So you try with me? Yeah.
254 00:11:23,640 00:11:24,960 Mmm. Mmm.
255 00:11:25,160 00:11:27,680 Wow. That's a revelation, isn't it? Wow. That's a revelation, isn't it?
256 00:11:27,880 00:11:29,880 It's so tender. Yeah, it's beautiful, isn't it? It's so tender. Yeah, it's beautiful, isn't it?
257 00:11:30,080 00:11:31,400 And so much flavour. And so much flavour.
258 00:11:31,600 00:11:33,600 You actually wouldn't know it's tongue. You actually wouldn't know it's tongue.
259 00:11:33,800 00:11:36,280 (LAUGHS) It's just a beautiful tender meat. (LAUGHS) It's just a beautiful tender meat.
260 00:11:36,480 00:11:38,160 Did you grow up eating tongue? Did you grow up eating tongue?
261 00:11:38,360 00:11:41,120 No, I'd never even tried tongue, let alone cooked it No, I'd never even tried tongue, let alone cooked it
262 00:11:41,320 00:11:43,080 and then, yeah, this is the finished product. and then, yeah, this is the finished product.
263 00:11:43,280 00:11:44,560 I love it. It's great. I love it. It's great.
264 00:11:44,760 00:11:46,200 And you can cook it perfectly! And you can cook it perfectly!
265 00:11:46,400 00:11:48,480 Well done! (LAUGHS) Thank you. Well done! (LAUGHS) Thank you.
266 00:11:48,680 00:11:51,960 Coming up, I get a taste of la dolce vita. Coming up, I get a taste of la dolce vita.
267 00:11:52,160 00:11:56,520 Mmm, that's a lovely dessert. Yeah, thank you very much. Mmm, that's a lovely dessert. Yeah, thank you very much.
268 00:11:56,720 00:11:58,120 And... And...
269 00:11:58,320 00:12:01,560 It is lovely working with beautiful fresh pasta. It is lovely working with beautiful fresh pasta.
270 00:12:05,280 00:12:07,760 I'm at Adelaide's Osteria Oggi, I'm at Adelaide's Osteria Oggi,
271 00:12:07,960 00:12:10,600 one of the hottest new pasta bars in Australia. one of the hottest new pasta bars in Australia.
272 00:12:10,800 00:12:14,280 People come here from far and wide to try its freshly-made pasta People come here from far and wide to try its freshly-made pasta
273 00:12:14,480 00:12:16,240 and with good reason. and with good reason.
274 00:12:16,440 00:12:17,880 Look at this beautiful food going out. Look at this beautiful food going out.
275 00:12:18,080 00:12:19,640 That's the crab pasta there. Oh! That's the crab pasta there. Oh!
276 00:12:19,840 00:12:21,960 That's the squid ink linguine with the nduja crumb on top. That's the squid ink linguine with the nduja crumb on top.
277 00:12:22,160 00:12:23,240 Oh, yum! Oh, yum!
278 00:12:23,440 00:12:25,440 It's elegant food, isn't it? Mmm. It's elegant food, isn't it? Mmm.
279 00:12:25,640 00:12:27,640 So that's a gnocchetti? So that's a gnocchetti?
280 00:12:27,840 00:12:32,480 It's gnocchetti and it's got the crushed up broccoli through it, It's gnocchetti and it's got the crushed up broccoli through it,
281 00:12:32,680 00:12:34,720 which you sort of almost pound in the pan. which you sort of almost pound in the pan.
282 00:12:34,920 00:12:37,880 Ragout. That is traditional, through and through. Ragout. That is traditional, through and through.
283 00:12:38,080 00:12:40,840 That could be 500 year old, the recipe for that. That could be 500 year old, the recipe for that.
284 00:12:41,040 00:12:43,160 That won't change. We won't contemporise that at all. That won't change. We won't contemporise that at all.
285 00:12:43,360 00:12:44,720 That is what it is. That is what it is.
286 00:12:44,920 00:12:46,600 Pure respect. Yeah. Pure respect. Yeah.
287 00:12:46,800 00:12:48,920 I can't wait to taste it. You can if you like because, er... I can't wait to taste it. You can if you like because, er...
288 00:12:49,120 00:12:51,680 Oh, is this for me? It is. Yeah, have a whirl. Oh, is this for me? It is. Yeah, have a whirl.
289 00:12:51,880 00:12:53,160 Oh, look at that. Oh, look at that.
290 00:12:53,360 00:12:56,320 I keep twirling. Getting bigger and bigger. I keep twirling. Getting bigger and bigger.
291 00:12:56,520 00:12:58,320 Mmm. Mmm.
292 00:12:59,720 00:13:03,040 That bite in the pasta is very... Nice resistance, I reckon. That bite in the pasta is very... Nice resistance, I reckon.
293 00:13:03,240 00:13:08,520 Wow. My happiest food memories are eating really good pasta. Wow. My happiest food memories are eating really good pasta.
294 00:13:09,840 00:13:11,760 Pasta is loved the world over, Pasta is loved the world over,
295 00:13:11,960 00:13:15,120 with over 300 different varieties to choose from. with over 300 different varieties to choose from.
296 00:13:15,320 00:13:20,000 At Osteria Oggi, their pasta extruder makes the majority of their pasta At Osteria Oggi, their pasta extruder makes the majority of their pasta
297 00:13:20,200 00:13:22,480 using durum wheat flour and water. using durum wheat flour and water.
298 00:13:22,680 00:13:24,000 This is the gnocchetti. This is the gnocchetti.
299 00:13:24,200 00:13:25,880 It's the small kind of shell-shaped pasta. It's the small kind of shell-shaped pasta.
300 00:13:26,080 00:13:29,800 We've got just the linguine. That looks beautiful. We've got just the linguine. That looks beautiful.
301 00:13:30,000 00:13:32,880 And then further down again, there's tagliatelle. And then further down again, there's tagliatelle.
302 00:13:33,080 00:13:35,040 How lovely. And this is campanelle. How lovely. And this is campanelle.
303 00:13:35,240 00:13:36,960 This goes with our pea and eel pasta. This goes with our pea and eel pasta.
304 00:13:37,160 00:13:38,520 Oh, isn't it marvellous?! Oh, isn't it marvellous?!
305 00:13:38,720 00:13:40,720 It's a favourite here, really. I can imagine. It's a favourite here, really. I can imagine.
306 00:13:40,920 00:13:45,600 Handmade pasta is a specialty that takes years to perfect Handmade pasta is a specialty that takes years to perfect
307 00:13:45,800 00:13:47,280 and today I'm going to get a crash course and today I'm going to get a crash course
308 00:13:47,480 00:13:51,240 on how to make agnolotti - a northern Italian pasta. on how to make agnolotti - a northern Italian pasta.
309 00:13:51,440 00:13:54,640 Sam, what a beautiful silky piece of pasta. Sam, what a beautiful silky piece of pasta.
310 00:13:54,840 00:13:56,120 Thank you. Thank you.
311 00:13:56,320 00:13:58,520 So we're going to roll it out into a nice thin pasta So we're going to roll it out into a nice thin pasta
312 00:13:58,720 00:14:01,000 and then we're going to fill it with our agnolotti mix. and then we're going to fill it with our agnolotti mix.
313 00:14:01,200 00:14:02,600 Beautiful. Beautiful.
314 00:14:02,800 00:14:05,000 So we put it through, so we'll keep folding it over. So we put it through, so we'll keep folding it over.
315 00:14:05,200 00:14:07,440 And as we put it through, it comes out more silky And as we put it through, it comes out more silky
316 00:14:07,640 00:14:10,000 and then we just roll it out to a thin base. and then we just roll it out to a thin base.
317 00:14:10,200 00:14:13,040 We put blobs of the agnolotti mix on top. We put blobs of the agnolotti mix on top.
318 00:14:13,240 00:14:15,040 And what's inside your agnolotti? And what's inside your agnolotti?
319 00:14:15,240 00:14:19,560 So it's chicken and pork mixed with red onions, spinach and red wine. So it's chicken and pork mixed with red onions, spinach and red wine.
320 00:14:19,760 00:14:22,080 Beautiful. Fold it in half. Beautiful. Fold it in half.
321 00:14:22,280 00:14:25,160 And a nice crinkle cut on it. And a nice crinkle cut on it.
322 00:14:26,400 00:14:29,400 And then we pinch it, so it gets a nice pillowed look. And then we pinch it, so it gets a nice pillowed look.
323 00:14:29,600 00:14:31,520 And then we just roll over. And then we just roll over.
324 00:14:31,720 00:14:34,160 Do you want to have a shot? Yeah, sure. Do you want to have a shot? Yeah, sure.
325 00:14:34,360 00:14:36,160 You're just going down the creases. Alright. You're just going down the creases. Alright.
326 00:14:37,280 00:14:40,200 It is lovely working with beautiful fresh pasta. It is lovely working with beautiful fresh pasta.
327 00:14:40,400 00:14:42,800 And I love that you have the fresh pasta every day. And I love that you have the fresh pasta every day.
328 00:14:43,000 00:14:45,520 They look beautiful. I love the little pillow effect. They look beautiful. I love the little pillow effect.
329 00:14:45,720 00:14:47,760 Nice pillow looks. That's our agnolottis. Nice pillow looks. That's our agnolottis.
330 00:14:47,960 00:14:49,400 Thank you, Sam! Thank you, Sam!
331 00:14:50,640 00:14:53,560 Diners with a sweet tooth are catered for as well. Diners with a sweet tooth are catered for as well.
332 00:14:53,760 00:14:56,240 Today, apprentice Annika is going to show me Today, apprentice Annika is going to show me
333 00:14:56,440 00:14:59,360 how to make their popular hazelnut meringue cake - how to make their popular hazelnut meringue cake -
334 00:14:59,560 00:15:02,440 a dessert most similar to the Mont Blanc. a dessert most similar to the Mont Blanc.
335 00:15:02,640 00:15:04,680 So we've got some cream and icing sugar in here So we've got some cream and icing sugar in here
336 00:15:04,880 00:15:07,560 and we turn it onto a semi whip. and we turn it onto a semi whip.
337 00:15:09,320 00:15:11,920 And then we add our gelatine and our hazelnut paste. And then we add our gelatine and our hazelnut paste.
338 00:15:12,120 00:15:13,560 It's our setting agent. It's our setting agent.
339 00:15:14,600 00:15:18,400 OK, so this is just mixing through the hazelnut paste, OK, so this is just mixing through the hazelnut paste,
340 00:15:18,600 00:15:20,160 through the cream. through the cream.
341 00:15:21,240 00:15:22,720 Now, take this one down. Now, take this one down.
342 00:15:22,920 00:15:24,200 So in here we... So in here we...
343 00:15:24,400 00:15:26,240 Ah, so it doesn't look hazelnut-y, does it? Ah, so it doesn't look hazelnut-y, does it?
344 00:15:26,440 00:15:27,880 No, it's just a light colour. No, it's just a light colour.
345 00:15:28,080 00:15:30,520 So then we've got our meringue here. So then we've got our meringue here.
346 00:15:30,720 00:15:35,360 And it just all goes in and then we just fold through the cream. And it just all goes in and then we just fold through the cream.
347 00:15:35,560 00:15:38,480 So this would be a recipe that people could see and go, So this would be a recipe that people could see and go,
348 00:15:38,680 00:15:40,680 "Wow, that's clever. I could do that." "Wow, that's clever. I could do that."
349 00:15:40,880 00:15:42,800 Yeah, it's awesome. It's also gluten-free. Yeah, it's awesome. It's also gluten-free.
350 00:15:43,000 00:15:46,160 So we've removed the sponge, which is in a classic Mont Blanc. So we've removed the sponge, which is in a classic Mont Blanc.
351 00:15:46,360 00:15:48,640 Oh, I can smell those hazelnuts now. They're lovely. Oh, I can smell those hazelnuts now. They're lovely.
352 00:15:48,840 00:15:50,120 It's beautiful, isn't it? Yeah. It's beautiful, isn't it? Yeah.
353 00:15:50,320 00:15:52,920 OK, so then we've got our tray. OK, so then we've got our tray.
354 00:15:53,120 00:15:56,280 So you just put it into a tin with some baking paper? So you just put it into a tin with some baking paper?
355 00:15:56,480 00:16:01,600 Yeah, a lined tin and then just use a palette knife to smooth it over. Yeah, a lined tin and then just use a palette knife to smooth it over.
356 00:16:01,800 00:16:03,520 Shall we have a little taste? Yeah, of course. Shall we have a little taste? Yeah, of course.
357 00:16:03,720 00:16:05,600 See what you think. See what you think.
358 00:16:08,200 00:16:10,400 I can't believe that that tiny amount of hazelnuts I can't believe that that tiny amount of hazelnuts
359 00:16:10,600 00:16:12,360 has created this beautiful hazelnut flavour. has created this beautiful hazelnut flavour.
360 00:16:12,560 00:16:14,520 Yeah, it's very light and subtle but it's beautiful. Yeah, it's very light and subtle but it's beautiful.
361 00:16:14,720 00:16:16,000 Delicious. Delicious.
362 00:16:16,200 00:16:19,200 After four hours in the fridge, After four hours in the fridge,
363 00:16:19,400 00:16:21,560 the cake is ready to be cut into serving pieces, the cake is ready to be cut into serving pieces,
364 00:16:21,760 00:16:23,560 unless someone has beaten you to it. unless someone has beaten you to it.
365 00:16:23,760 00:16:27,360 (GASPS) Someone's taken a piece. (LAUGHS) (GASPS) Someone's taken a piece. (LAUGHS)
366 00:16:27,560 00:16:29,560 Yes, they have over lunchtime. Yes, they have over lunchtime.
367 00:16:29,760 00:16:31,800 You can see all the meringue through the middle. You can see all the meringue through the middle.
368 00:16:32,000 00:16:34,760 That looks very, very nice indeed. That looks very, very nice indeed.
369 00:16:34,960 00:16:37,760 It's beautiful. So then we just finish it with dark cocoa. It's beautiful. So then we just finish it with dark cocoa.
370 00:16:37,960 00:16:39,440 This piece we're going to serve. This piece we're going to serve.
371 00:16:39,640 00:16:42,680 That's really clever that you do the cocoa just to order. That's really clever that you do the cocoa just to order.
372 00:16:42,880 00:16:44,760 Yeah. Ah. Yeah. Ah.
373 00:16:46,440 00:16:48,080 That looks beautiful. That looks beautiful.
374 00:16:50,040 00:16:51,920 There we go and that's the end result - There we go and that's the end result -
375 00:16:52,120 00:16:53,400 our hazelnut meringue cake. our hazelnut meringue cake.
376 00:16:53,600 00:16:54,880 Now, would you like to try? Now, would you like to try?
377 00:16:55,080 00:16:57,120 Will you join me? Yeah, of course. Will you join me? Yeah, of course.
378 00:16:58,600 00:17:01,520 Oh. Oh! Oh. Oh!
379 00:17:07,040 00:17:12,080 Mmmm. That's a lovely dessert. Creamy, hazelnut. Bit of chocolate. Mmmm. That's a lovely dessert. Creamy, hazelnut. Bit of chocolate.
380 00:17:12,280 00:17:13,640 Perfect. Just enough. Perfect. Just enough.
381 00:17:13,880 00:17:15,920 Beautiful. Delicious. Thank you. Beautiful. Delicious. Thank you.
382 00:17:16,120 00:17:18,360 Well done. Thank you, Annika. I love this. Well done. Thank you, Annika. I love this.
383 00:17:18,560 00:17:23,720 Coming up, chef Andy shows me the restaurant's most talked-about dish. Coming up, chef Andy shows me the restaurant's most talked-about dish.
384 00:17:23,920 00:17:26,520 Tripe is that bridge too far for a lot of people. Tripe is that bridge too far for a lot of people.
385 00:17:26,720 00:17:28,920 You've got to build that depth of flavour at the beginning. You've got to build that depth of flavour at the beginning.
386 00:17:29,120 00:17:31,000 I think the more flavours you can add, I think the more flavours you can add,
387 00:17:31,200 00:17:32,760 the less like tripe it is at the end, hey? the less like tripe it is at the end, hey?
388 00:17:38,520 00:17:42,840 I'm at Osteria Oggi, a little piece of Italy in the heart of Adelaide. I'm at Osteria Oggi, a little piece of Italy in the heart of Adelaide.
389 00:17:43,040 00:17:45,480 This exciting new restaurant was the brainchild This exciting new restaurant was the brainchild
390 00:17:45,680 00:17:47,680 of executive chef Andy Davies, of executive chef Andy Davies,
391 00:17:47,880 00:17:51,680 who was the last to cook in The Chefs' Line kitchen this week. who was the last to cook in The Chefs' Line kitchen this week.
392 00:17:51,880 00:17:53,320 So how was your week on The Chefs' Line? So how was your week on The Chefs' Line?
393 00:17:53,520 00:17:54,800 It was very good fun. It was very good fun.
394 00:17:55,000 00:17:58,120 The home cooks came out very strong The home cooks came out very strong
395 00:17:58,320 00:18:02,200 and, um, with a lot of passion, a lot of drive, and, um, with a lot of passion, a lot of drive,
396 00:18:02,400 00:18:03,680 a will to win, really. a will to win, really.
397 00:18:03,880 00:18:06,440 Did the right person win on the day? I think so. Did the right person win on the day? I think so.
398 00:18:07,840 00:18:12,440 Andy was up against mum-of-two Anna, the last remaining home cook. Andy was up against mum-of-two Anna, the last remaining home cook.
399 00:18:12,640 00:18:15,600 Their job with to cook bistecca fiorentina. Their job with to cook bistecca fiorentina.
400 00:18:15,800 00:18:18,320 The rock star of the Italian steak world. The rock star of the Italian steak world.
401 00:18:18,520 00:18:22,640 It was a heated battle of heritage against professional experience... It was a heated battle of heritage against professional experience...
402 00:18:22,840 00:18:24,680 Alright, here we go. I need to separate these. Alright, here we go. I need to separate these.
403 00:18:24,880 00:18:27,440 I serve it medium-rare to rare. Traditionally it's rare. I serve it medium-rare to rare. Traditionally it's rare.
404 00:18:27,640 00:18:30,200 ..with home cook Anna taking the ultimate prize. ..with home cook Anna taking the ultimate prize.
405 00:18:30,400 00:18:33,760 The crunch of the polenta and the richness of the beef. The crunch of the polenta and the richness of the beef.
406 00:18:33,960 00:18:36,600 It's beautifully, beautifully cooked. It's beautifully, beautifully cooked.
407 00:18:36,800 00:18:39,080 ANDY: Well done. Well done. ANDY: Well done. Well done.
408 00:18:41,680 00:18:45,040 Back on familiar ground, chef Andy is going to show me Back on familiar ground, chef Andy is going to show me
409 00:18:45,240 00:18:48,120 how to cook Osteria Oggi's most talked-about dish - how to cook Osteria Oggi's most talked-about dish -
410 00:18:48,320 00:18:51,600 tripe with tomato, chilli and pecorino. tripe with tomato, chilli and pecorino.
411 00:18:51,800 00:18:53,680 Tripe is that bridge too far for a lot of people. Tripe is that bridge too far for a lot of people.
412 00:18:53,880 00:18:55,160 I know it is. I know it is.
413 00:18:55,400 00:18:58,520 So tripe is the lining of the stomach of a cow. Yeah. So tripe is the lining of the stomach of a cow. Yeah.
414 00:18:58,720 00:19:00,200 Why do you love this? Why do you love this?
415 00:19:00,400 00:19:02,280 I love this because of the texture. I love this because of the texture.
416 00:19:02,480 00:19:03,880 It's soft, it's got a little bit of bite, It's soft, it's got a little bit of bite,
417 00:19:04,080 00:19:07,000 it goes along with that al dente philosophy that er... it goes along with that al dente philosophy that er...
418 00:19:07,200 00:19:09,080 And it's got a lot of surface area for sauce too. And it's got a lot of surface area for sauce too.
419 00:19:09,280 00:19:11,160 It has indeed and... It has indeed and...
420 00:19:11,360 00:19:14,200 ..but it's made for the sophisticated palate. ..but it's made for the sophisticated palate.
421 00:19:14,400 00:19:17,760 Oh! That's a very good description. OK, so tell me what you do. Oh! That's a very good description. OK, so tell me what you do.
422 00:19:17,960 00:19:21,680 OK, so I get a bit of oil in this pan. Get it nice and hot. OK, so I get a bit of oil in this pan. Get it nice and hot.
423 00:19:21,880 00:19:24,920 What we're going to do is just brown the tripe first. What we're going to do is just brown the tripe first.
424 00:19:26,920 00:19:31,360 So this doesn't have the smell of other types of tripe that you cook? So this doesn't have the smell of other types of tripe that you cook?
425 00:19:31,560 00:19:33,880 No. This is the second stomach. The reticulum. No. This is the second stomach. The reticulum.
426 00:19:34,080 00:19:36,520 So it doesn't have the tiny, tiny, tiny particles So it doesn't have the tiny, tiny, tiny particles
427 00:19:36,720 00:19:38,280 like in the blanket tripe. like in the blanket tripe.
428 00:19:38,480 00:19:39,800 It's so porous. It's so porous.
429 00:19:40,000 00:19:42,320 So we'll add a little bit of garlic to this. So we'll add a little bit of garlic to this.
430 00:19:43,920 00:19:46,320 And a little bit of... Some chillies. And a little bit of... Some chillies.
431 00:19:46,520 00:19:48,440 That's a bird's eye? Yep. That's a bird's eye? Yep.
432 00:19:48,640 00:19:50,080 Very hot. Very hot.
433 00:19:50,280 00:19:51,960 But the dish itself isn't very hot. But the dish itself isn't very hot.
434 00:19:53,280 00:19:57,120 What's this, fennel seeds? Some fennel seeds and some saffron. What's this, fennel seeds? Some fennel seeds and some saffron.
435 00:19:57,320 00:19:58,280 Beautiful. Beautiful.
436 00:19:58,480 00:19:59,800 I think the more flavours you can add, I think the more flavours you can add,
437 00:20:00,000 00:20:02,480 the less like tripe it is at the end, hey? the less like tripe it is at the end, hey?
438 00:20:02,680 00:20:05,120 Yeah, you've got to build that depth of flavour at the beginning. Yeah, you've got to build that depth of flavour at the beginning.
439 00:20:05,320 00:20:07,560 So then, you're going to get some onion So then, you're going to get some onion
440 00:20:07,760 00:20:09,680 and some nice aromatic fennel into it. and some nice aromatic fennel into it.
441 00:20:09,880 00:20:11,640 Now I think we'll get the tomato in. Now I think we'll get the tomato in.
442 00:20:11,840 00:20:13,760 So tell me about this. This looks beautiful. So tell me about this. This looks beautiful.
443 00:20:13,960 00:20:16,600 This is a tinned tomato but it's a very nice Italian tinned tomato. This is a tinned tomato but it's a very nice Italian tinned tomato.
444 00:20:17,960 00:20:19,640 So it's got a little bit of acid in it, So it's got a little bit of acid in it,
445 00:20:19,840 00:20:21,880 which you need to cook out, obviously. which you need to cook out, obviously.
446 00:20:22,080 00:20:24,080 Now we'll add the passata. Now we'll add the passata.
447 00:20:24,280 00:20:26,080 So this is just fresh tomatoes roasted in the oven, So this is just fresh tomatoes roasted in the oven,
448 00:20:26,280 00:20:28,680 a little bit of fennel thrown through them and some herbs, a little bit of fennel thrown through them and some herbs,
449 00:20:28,880 00:20:31,520 garlic, a little bit of butter at the end and then just blitzed. garlic, a little bit of butter at the end and then just blitzed.
450 00:20:33,520 00:20:35,720 So you've still got it on quite a high heat. So you've still got it on quite a high heat.
451 00:20:35,920 00:20:37,960 Do you then lower it? I'll reduce that down, yeah. Do you then lower it? I'll reduce that down, yeah.
452 00:20:38,160 00:20:40,920 So you can see it's starting to take a little bit more colour So you can see it's starting to take a little bit more colour
453 00:20:41,120 00:20:43,600 and I'll even add some water to fill that out a bit and I'll even add some water to fill that out a bit
454 00:20:43,800 00:20:45,360 and that will evaporate off. and that will evaporate off.
455 00:20:45,560 00:20:48,600 So do you think Australians are adventurous So do you think Australians are adventurous
456 00:20:48,800 00:20:52,080 when it comes to tripe and other bits of offal? when it comes to tripe and other bits of offal?
457 00:20:52,280 00:20:53,640 I think they are now. I think they are now.
458 00:20:53,840 00:20:58,360 It used to be that the offal demographic were 50 to 70-year-olds It used to be that the offal demographic were 50 to 70-year-olds
459 00:20:58,560 00:21:00,600 but the 20s to 30s now, but the 20s to 30s now,
460 00:21:00,800 00:21:03,320 that demographic's really opened up to more offal and I think... that demographic's really opened up to more offal and I think...
461 00:21:03,520 00:21:05,880 It's an exciting time to be a chef in Australia, I think. It's an exciting time to be a chef in Australia, I think.
462 00:21:06,080 00:21:07,960 It is. To have an audience like that. It is. To have an audience like that.
463 00:21:08,160 00:21:11,440 And this will just bubble away for about half an hour And this will just bubble away for about half an hour
464 00:21:11,640 00:21:13,480 and then that'll be ready to go. and then that'll be ready to go.
465 00:21:13,680 00:21:15,440 Once the tripe has simmered, Once the tripe has simmered,
466 00:21:15,640 00:21:17,680 it's dressed with parsley, mint and butter. it's dressed with parsley, mint and butter.
467 00:21:17,880 00:21:21,600 Tripe has not been on my list of favourite ingredients, so... Tripe has not been on my list of favourite ingredients, so...
468 00:21:21,800 00:21:23,080 That's OK. That's OK.
469 00:21:23,280 00:21:25,400 But I love what you've done with it. I'm very keen to try. But I love what you've done with it. I'm very keen to try.
470 00:21:25,600 00:21:29,000 After simmering for half an hour, it's ready to taste. After simmering for half an hour, it's ready to taste.
471 00:21:31,280 00:21:32,880 Ah, the moment of truth. Ah, the moment of truth.
472 00:21:33,080 00:21:34,960 The moment of truth for you. The moment of truth for you.
473 00:21:35,160 00:21:38,920 Some tripe, pecorino, tomato, fennel. Some tripe, pecorino, tomato, fennel.
474 00:21:39,120 00:21:41,040 Looks beautiful, actually. Looks beautiful, actually.
475 00:21:41,240 00:21:43,800 So give this a whirl. Let's see what you think. So give this a whirl. Let's see what you think.
476 00:21:44,000 00:21:46,400 Mmm. It smells beautiful and saffron-y. Mmm. It smells beautiful and saffron-y.
477 00:21:50,920 00:21:52,240 Mmm. Mmm.
478 00:21:52,440 00:21:54,000 Beautiful flavour Beautiful flavour
479 00:21:54,200 00:21:57,120 but actually it's the first time I've had tripe in a long time. but actually it's the first time I've had tripe in a long time.
480 00:21:57,320 00:21:58,600 The sauce, I love. The sauce, I love.
481 00:21:58,800 00:22:01,120 I'm not sure I absolutely love that honeycomb texture I'm not sure I absolutely love that honeycomb texture
482 00:22:01,320 00:22:04,640 but it's more delicious than any other tripe but it's more delicious than any other tripe
483 00:22:04,840 00:22:06,520 I've had in my whole life. I've had in my whole life.
484 00:22:06,720 00:22:08,400 Yeah. It's a nice little gift to make someone. Yeah. It's a nice little gift to make someone.
485 00:22:08,600 00:22:10,760 It's a very elegant dish. Thank you. It's a very elegant dish. Thank you.
486 00:22:10,960 00:22:12,600 Thank you. Hey, what a great week. Thank you. Hey, what a great week.
487 00:22:12,800 00:22:15,520 The Italian world has so much to offer, doesn't it? The Italian world has so much to offer, doesn't it?
488 00:22:15,720 00:22:17,280 It's excellent. It's excellent.
489 00:22:17,480 00:22:19,880 The way the home cook versus the commercial chef The way the home cook versus the commercial chef
490 00:22:20,080 00:22:21,640 go about doing similar sort of dishes, go about doing similar sort of dishes,
491 00:22:21,880 00:22:24,640 one for a commercial reality of being able to make money as a business one for a commercial reality of being able to make money as a business
492 00:22:24,880 00:22:27,760 and one for a matter of cooking for survival and feeding their family, and one for a matter of cooking for survival and feeding their family,
493 00:22:27,960 00:22:30,280 but the young girl, Anna, she powered through it. but the young girl, Anna, she powered through it.
494 00:22:30,480 00:22:31,960 Loves to cook and loves produce. Loves to cook and loves produce.
495 00:22:32,160 00:22:35,000 Honouring that time-honoured tradition of Italian dishes. Honouring that time-honoured tradition of Italian dishes.
496 00:22:35,200 00:22:37,800 It's a lovely cuisine to be swimming amongst at the moment. It's a lovely cuisine to be swimming amongst at the moment.
497 00:22:38,000 00:22:39,600 We cook what we like to eat ourselves. We cook what we like to eat ourselves.
498 00:22:39,800 00:22:42,200 I think that's the secret that most chefs should really stick to. I think that's the secret that most chefs should really stick to.
499 00:22:42,400 00:22:44,840 Cook what you like to eat yourself, and you shouldn't go wrong. Cook what you like to eat yourself, and you shouldn't go wrong.
500 00:22:45,040 00:22:47,760 Absolutely right. Thank you so much for being part of The Chefs' Line. Absolutely right. Thank you so much for being part of The Chefs' Line.
501 00:22:47,960 00:22:49,280 My pleasure. Thank you. My pleasure. Thank you.
502 00:22:49,480 00:22:53,440 Next time, we give you a taste of Chinese cuisine... Next time, we give you a taste of Chinese cuisine...
503 00:22:53,640 00:22:55,480 This is the food of my heritage. This is the food of my heritage.
504 00:22:55,680 00:22:58,440 ..as four passionate home cooks take on the chefs' line ..as four passionate home cooks take on the chefs' line
505 00:22:58,640 00:23:00,240 of Sydney's award-winning China Doll. of Sydney's award-winning China Doll.
506 00:23:00,440 00:23:01,960 Whoa. Whoa.
507 00:23:02,160 00:23:05,240 First to cook this week is apprentice chef Wing. First to cook this week is apprentice chef Wing.
508 00:23:05,440 00:23:10,280 Tonight I need to cook well to make my team and Frank proud. Tonight I need to cook well to make my team and Frank proud.
509 00:23:10,480 00:23:12,640 How is this going to work? With difficulty. How is this going to work? With difficulty.
510 00:23:12,840 00:23:15,800 I'm usually pretty good at nailing things the first time. I'm usually pretty good at nailing things the first time.
511 00:23:16,000 00:23:20,160 It's not your usual cut of pork for a char siu. Evelyn? It's not your usual cut of pork for a char siu. Evelyn?
512 00:23:20,360 00:23:21,360 Yes? Yes?
513 00:23:21,560 00:23:23,720 The treatment of the pork in this dish - fantastic. The treatment of the pork in this dish - fantastic.