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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. |