This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
1 | 00:00:01,040 | 00:00:02,920 | MAEVE O'MEARA: Tonight on The Chefs' Line, | MAEVE O'MEARA: Tonight on The Chefs' Line, |
2 | 00:00:03,120 | 00:00:06,520 | the professionals from Sydney restaurant China Doll | the professionals from Sydney restaurant China Doll |
3 | 00:00:06,720 | 00:00:09,120 | are taking on our two remaining home cooks, | are taking on our two remaining home cooks, |
4 | 00:00:09,320 | 00:00:12,720 | who think they've got what it takes to beat them at their own game. | who think they've got what it takes to beat them at their own game. |
5 | 00:00:13,680 | 00:00:16,760 | The home cooks will showcase their take on Chinese cuisine | The home cooks will showcase their take on Chinese cuisine |
6 | 00:00:16,960 | 00:00:21,080 | as they battle against China Doll's chain of command one by one. | as they battle against China Doll's chain of command one by one. |
7 | 00:00:21,280 | 00:00:25,160 | So far, it's a level playing field, with one win for the professionals... | So far, it's a level playing field, with one win for the professionals... |
8 | 00:00:25,360 | 00:00:27,720 | Congratulations, Wing! | Congratulations, Wing! |
9 | 00:00:29,120 | 00:00:30,680 | ..and one for the home cooks. | ..and one for the home cooks. |
10 | 00:00:30,880 | 00:00:34,400 | I won the challenge for the steamed fish, which was pretty amazing. | I won the challenge for the steamed fish, which was pretty amazing. |
11 | 00:00:34,640 | 00:00:37,360 | But tonight's a new cook and I've just gotta go in and do my best again. | But tonight's a new cook and I've just gotta go in and do my best again. |
12 | 00:00:37,560 | 00:00:40,840 | So now it's home cooks versus the sous-chef. | So now it's home cooks versus the sous-chef. |
13 | 00:00:42,360 | 00:00:44,000 | It's the ultimate food fight | It's the ultimate food fight |
14 | 00:00:44,200 | 00:00:46,160 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
15 | 00:00:46,360 | 00:00:48,600 | It looks beautiful. Looks like something from a restaurant. | It looks beautiful. Looks like something from a restaurant. |
16 | 00:00:48,800 | 00:00:51,480 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
17 | 00:00:51,680 | 00:00:54,000 | As soon as you bite it, it's like boom! Juicyness. | As soon as you bite it, it's like boom! Juicyness. |
18 | 00:00:54,200 | 00:00:56,320 | The cook with the best plates on the pass | The cook with the best plates on the pass |
19 | 00:00:56,520 | 00:00:59,960 | will go through to the final showdown against head chef Frank, | will go through to the final showdown against head chef Frank, |
20 | 00:01:00,160 | 00:01:04,760 | but the home cook whose dish doesn't deliver will be sent home. | but the home cook whose dish doesn't deliver will be sent home. |
21 | 00:01:04,960 | 00:01:06,240 | Oh! | Oh! |
22 | 00:01:06,440 | 00:01:08,440 | Judged by executive chef Dan Hong... | Judged by executive chef Dan Hong... |
23 | 00:01:09,920 | 00:01:12,080 | ..renowned chef Mark Olive | ..renowned chef Mark Olive |
24 | 00:01:12,280 | 00:01:13,840 | ..and food writer Melissa Leong. | ..and food writer Melissa Leong. |
25 | 00:01:15,480 | 00:01:16,720 | MARK OLIVE: So let's cook! | MARK OLIVE: So let's cook! |
26 | 00:01:16,920 | 00:01:19,520 | Who will be the last home cook standing | Who will be the last home cook standing |
27 | 00:01:19,720 | 00:01:21,680 | and make it to the end of the chefs' line? | and make it to the end of the chefs' line? |
28 | 00:01:32,800 | 00:01:35,280 | Two talented home cooks remain for Chinese week. | Two talented home cooks remain for Chinese week. |
29 | 00:01:35,480 | 00:01:39,680 | This is my second best friend in the kitchen. | This is my second best friend in the kitchen. |
30 | 00:01:40,760 | 00:01:42,280 | There's dad-of-one Scott - | There's dad-of-one Scott - |
31 | 00:01:42,480 | 00:01:46,080 | his love affair with Chinese food began 30 years ago. | his love affair with Chinese food began 30 years ago. |
32 | 00:01:46,280 | 00:01:48,560 | Traditionally Chinese food is eaten in a shared environment. | Traditionally Chinese food is eaten in a shared environment. |
33 | 00:01:48,760 | 00:01:50,040 | Amazing. | Amazing. |
34 | 00:01:50,240 | 00:01:52,840 | And creates a sense of family that I really like. | And creates a sense of family that I really like. |
35 | 00:01:53,040 | 00:01:55,640 | Whoa! That's so good. Just, like, melts in your mouth. | Whoa! That's so good. Just, like, melts in your mouth. |
36 | 00:01:55,840 | 00:02:00,200 | And he has some serious competition from scientist Noby. | And he has some serious competition from scientist Noby. |
37 | 00:02:00,400 | 00:02:02,400 | I got into Chinese cuisine through my mother. | I got into Chinese cuisine through my mother. |
38 | 00:02:02,600 | 00:02:04,400 | Wonton noodle soup. | Wonton noodle soup. |
39 | 00:02:04,600 | 00:02:06,040 | My dad is Cantonese, | My dad is Cantonese, |
40 | 00:02:06,280 | 00:02:09,560 | so my mother was constantly having to cater to my dad's Cantonese needs. | so my mother was constantly having to cater to my dad's Cantonese needs. |
41 | 00:02:10,840 | 00:02:13,520 | When you have a family of six people and you're new migrants, | When you have a family of six people and you're new migrants, |
42 | 00:02:13,720 | 00:02:15,840 | you kind of have to really make do with what you've got. | you kind of have to really make do with what you've got. |
43 | 00:02:16,040 | 00:02:19,040 | Mmm. That sauce is really good. | Mmm. That sauce is really good. |
44 | 00:02:19,240 | 00:02:22,040 | Here with took best plate on the pass last night | Here with took best plate on the pass last night |
45 | 00:02:22,240 | 00:02:23,840 | with his steamed barramundi. | with his steamed barramundi. |
46 | 00:02:24,040 | 00:02:25,680 | So you get this trophy! | So you get this trophy! |
47 | 00:02:25,880 | 00:02:29,480 | Noby and Scott will need to draw on all their skills tonight | Noby and Scott will need to draw on all their skills tonight |
48 | 00:02:29,680 | 00:02:31,920 | if they want to progress to the final round | if they want to progress to the final round |
49 | 00:02:32,120 | 00:02:34,920 | and face off against China Doll head chef Frank Shek. | and face off against China Doll head chef Frank Shek. |
50 | 00:02:35,120 | 00:02:36,880 | (SHOUTS IN CANTONESE) | (SHOUTS IN CANTONESE) |
51 | 00:02:37,080 | 00:02:38,920 | (WOMAN LAUGHS, REPLIES) (SPEAKS CANTONESE) | (WOMAN LAUGHS, REPLIES) (SPEAKS CANTONESE) |
52 | 00:02:39,120 | 00:02:42,400 | Hello, Frank. Hello, Maeve. Nice to see you. | Hello, Frank. Hello, Maeve. Nice to see you. |
53 | 00:02:42,600 | 00:02:44,160 | Nice to see you too. | Nice to see you too. |
54 | 00:02:44,360 | 00:02:46,520 | Chinese cuisine has been a big part of my life | Chinese cuisine has been a big part of my life |
55 | 00:02:46,720 | 00:02:48,200 | since I was a young child. | since I was a young child. |
56 | 00:02:48,400 | 00:02:50,080 | One... just 12 to finish. | One... just 12 to finish. |
57 | 00:02:50,280 | 00:02:54,320 | So for it's emotional, but it just tastes so... delicious. | So for it's emotional, but it just tastes so... delicious. |
58 | 00:02:54,520 | 00:02:56,440 | Frank and his award-winning team | Frank and his award-winning team |
59 | 00:02:56,640 | 00:02:59,200 | deliver a modern take on Chinese cuisine. | deliver a modern take on Chinese cuisine. |
60 | 00:02:59,400 | 00:03:00,600 | A good dunk? OK. | A good dunk? OK. |
61 | 00:03:00,800 | 00:03:02,240 | Cheers. Cheers. | Cheers. Cheers. |
62 | 00:03:04,240 | 00:03:07,200 | Mmm! It's heart-stoppingly good, Frank. (LAUGHS) Literally. | Mmm! It's heart-stoppingly good, Frank. (LAUGHS) Literally. |
63 | 00:03:07,400 | 00:03:10,440 | Drawing inspiration from China and South East Asia, | Drawing inspiration from China and South East Asia, |
64 | 00:03:10,640 | 00:03:15,080 | their technical skills marry tradition with contemporary flavours. | their technical skills marry tradition with contemporary flavours. |
65 | 00:03:15,280 | 00:03:17,040 | What a beautiful place. Thank you. | What a beautiful place. Thank you. |
66 | 00:03:21,640 | 00:03:23,520 | Welcome to The Chefs' Line. | Welcome to The Chefs' Line. |
67 | 00:03:23,720 | 00:03:28,960 | Noby and Scott, you've come this far because of your amazing home cooking. | Noby and Scott, you've come this far because of your amazing home cooking. |
68 | 00:03:29,160 | 00:03:31,920 | So which of you can beat the restaurant tonight? | So which of you can beat the restaurant tonight? |
69 | 00:03:32,120 | 00:03:34,880 | It's Scott's turn. (LAUGHTER) | It's Scott's turn. (LAUGHTER) |
70 | 00:03:36,200 | 00:03:39,360 | I like to think I can. I'm a little surprised I'm still here. | I like to think I can. I'm a little surprised I'm still here. |
71 | 00:03:39,560 | 00:03:41,480 | I don't know if anyone's noticed I'm not Chinese. | I don't know if anyone's noticed I'm not Chinese. |
72 | 00:03:41,680 | 00:03:43,080 | Frank, can you please tell us | Frank, can you please tell us |
73 | 00:03:43,280 | 00:03:46,480 | who's next in your chefs' line to cook tonight? | who's next in your chefs' line to cook tonight? |
74 | 00:03:46,680 | 00:03:50,160 | Next to cook tonight is Chris - sous-chef, China Doll restaurant. | Next to cook tonight is Chris - sous-chef, China Doll restaurant. |
75 | 00:03:50,360 | 00:03:53,040 | Frank, how do you rate your sous-chef tonight? | Frank, how do you rate your sous-chef tonight? |
76 | 00:03:53,240 | 00:03:58,520 | Chris is one of our experienced and knowledgeable chefs in the kitchen. | Chris is one of our experienced and knowledgeable chefs in the kitchen. |
77 | 00:03:58,720 | 00:04:00,240 | Home cooks, how do we feel? | Home cooks, how do we feel? |
78 | 00:04:00,440 | 00:04:02,560 | NOBY: Chris looks very intimidating. | NOBY: Chris looks very intimidating. |
79 | 00:04:02,760 | 00:04:06,960 | He's just got this, like, powerful food vibe that I can't explain. | He's just got this, like, powerful food vibe that I can't explain. |
80 | 00:04:07,160 | 00:04:08,880 | (HUMS) | (HUMS) |
81 | 00:04:09,080 | 00:04:10,720 | (LAUGHS) (MELISSA LAUGHS) | (LAUGHS) (MELISSA LAUGHS) |
82 | 00:04:10,920 | 00:04:14,040 | Sous-chef Chris, it's time for you to show us what you can do. | Sous-chef Chris, it's time for you to show us what you can do. |
83 | 00:04:14,240 | 00:04:15,680 | Please step up. | Please step up. |
84 | 00:04:19,960 | 00:04:21,360 | When did you first start cooking? | When did you first start cooking? |
85 | 00:04:21,560 | 00:04:26,680 | I think when I... 16, I saw my grandma cooking at home. | I think when I... 16, I saw my grandma cooking at home. |
86 | 00:04:26,880 | 00:04:30,680 | I just tried to learn how to cook fried rice at first. | I just tried to learn how to cook fried rice at first. |
87 | 00:04:31,720 | 00:04:33,840 | Do you think you can beat him? No. | Do you think you can beat him? No. |
88 | 00:04:34,040 | 00:04:35,680 | (LAUGHTER) | (LAUGHTER) |
89 | 00:04:35,880 | 00:04:37,360 | Come on, Noby. | Come on, Noby. |
90 | 00:04:37,560 | 00:04:43,600 | Home cooks, Chris, we wanna see your best version of dumplings. | Home cooks, Chris, we wanna see your best version of dumplings. |
91 | 00:04:45,880 | 00:04:48,560 | MAEVE O'MEARA: Whether steamed, boiled or pan-fried, | MAEVE O'MEARA: Whether steamed, boiled or pan-fried, |
92 | 00:04:48,760 | 00:04:51,960 | dumplings are essentially delicious pillows of dough | dumplings are essentially delicious pillows of dough |
93 | 00:04:52,160 | 00:04:55,040 | encasing meat, seafood and vegetable fillings, | encasing meat, seafood and vegetable fillings, |
94 | 00:04:55,240 | 00:04:58,960 | and originated some 1,800 years ago in northern China. | and originated some 1,800 years ago in northern China. |
95 | 00:04:59,160 | 00:05:02,000 | Now, as you know, only one of us judges | Now, as you know, only one of us judges |
96 | 00:05:02,200 | 00:05:05,280 | will be deciding who has the best plate on the pass. | will be deciding who has the best plate on the pass. |
97 | 00:05:05,480 | 00:05:07,480 | Tonight that's Dan. | Tonight that's Dan. |
98 | 00:05:07,680 | 00:05:13,200 | Whether it's ha gow, shumai, xiaolongbao, jiaozi or wontons, | Whether it's ha gow, shumai, xiaolongbao, jiaozi or wontons, |
99 | 00:05:13,400 | 00:05:15,080 | I know my dumplings. | I know my dumplings. |
100 | 00:05:15,280 | 00:05:17,440 | So they'd better be good. | So they'd better be good. |
101 | 00:05:17,640 | 00:05:22,640 | Dan won't know who cooked what when it comes time to taste the dumplings. | Dan won't know who cooked what when it comes time to taste the dumplings. |
102 | 00:05:24,040 | 00:05:26,920 | MARK OLIVE: Home cooks, Dan's going to be a harsh critic, | MARK OLIVE: Home cooks, Dan's going to be a harsh critic, |
103 | 00:05:27,120 | 00:05:28,880 | so channel your inner dumpling. | so channel your inner dumpling. |
104 | 00:05:30,160 | 00:05:32,800 | You have one hour. So let's cook! | You have one hour. So let's cook! |
105 | 00:05:49,440 | 00:05:51,840 | Dan, I am so jealous that you are judging this challenge. | Dan, I am so jealous that you are judging this challenge. |
106 | 00:05:52,040 | 00:05:53,400 | I cannot even tell you. (LAUGHS) | I cannot even tell you. (LAUGHS) |
107 | 00:05:53,600 | 00:05:55,680 | So pumped. I'm so pumped. | So pumped. I'm so pumped. |
108 | 00:05:55,880 | 00:05:58,600 | I love dumplings - just like everyone. We all love dumplings. | I love dumplings - just like everyone. We all love dumplings. |
109 | 00:05:58,800 | 00:06:01,480 | I don't think I could be friends with anyone who doesn't like dumplings. | I don't think I could be friends with anyone who doesn't like dumplings. |
110 | 00:06:01,680 | 00:06:03,080 | They're filled, you know? | They're filled, you know? |
111 | 00:06:03,280 | 00:06:05,840 | It's just like a little pillow of goodness, | It's just like a little pillow of goodness, |
112 | 00:06:06,040 | 00:06:08,160 | and I want a really juicy dumpling | and I want a really juicy dumpling |
113 | 00:06:08,360 | 00:06:11,080 | and I want that contrast of the wrap around the filling, | and I want that contrast of the wrap around the filling, |
114 | 00:06:11,280 | 00:06:13,200 | you know, all in one bite. | you know, all in one bite. |
115 | 00:06:16,960 | 00:06:22,320 | Tonight I'm doing a snowpea and prawn dumpling cooked two ways. | Tonight I'm doing a snowpea and prawn dumpling cooked two ways. |
116 | 00:06:22,520 | 00:06:26,560 | First thing that I did was to make the prawn and snowpea filling - | First thing that I did was to make the prawn and snowpea filling - |
117 | 00:06:26,760 | 00:06:30,680 | blanching the snow peas, chopping the prawns, | blanching the snow peas, chopping the prawns, |
118 | 00:06:30,880 | 00:06:34,040 | then creating the other flavours going into the filling - | then creating the other flavours going into the filling - |
119 | 00:06:34,240 | 00:06:38,880 | tamari, ginger, garlic, Shaoxing wine, oyster sauce. | tamari, ginger, garlic, Shaoxing wine, oyster sauce. |
120 | 00:06:39,080 | 00:06:43,520 | So I'm steaming half the dumplings and I'm frying the other half. | So I'm steaming half the dumplings and I'm frying the other half. |
121 | 00:06:43,720 | 00:06:47,040 | For the fried dumplings, I want them to be nice and crisp. | For the fried dumplings, I want them to be nice and crisp. |
122 | 00:06:47,240 | 00:06:51,600 | And nice and silky for a bit of contrast with the steamed dumplings. | And nice and silky for a bit of contrast with the steamed dumplings. |
123 | 00:06:53,600 | 00:06:56,240 | So tonight I'm making pork and prawn pot sticker dumplings. | So tonight I'm making pork and prawn pot sticker dumplings. |
124 | 00:06:56,440 | 00:06:59,840 | To make the dumpling skins, first I sift two cups of plain flour, | To make the dumpling skins, first I sift two cups of plain flour, |
125 | 00:07:00,040 | 00:07:00,840 | then I add hot water | then I add hot water |
126 | 00:07:01,040 | 00:07:03,720 | until the mixture is kind of just starting to come together. | until the mixture is kind of just starting to come together. |
127 | 00:07:03,920 | 00:07:05,880 | The most important thing about this dough right now | The most important thing about this dough right now |
128 | 00:07:06,080 | 00:07:07,760 | is to make sure it's really nice and elastic | is to make sure it's really nice and elastic |
129 | 00:07:07,960 | 00:07:09,480 | so that when you come to fold the dumplings, | so that when you come to fold the dumplings, |
130 | 00:07:09,680 | 00:07:11,200 | the skin stretches a little bit, | the skin stretches a little bit, |
131 | 00:07:11,400 | 00:07:12,720 | allowing you to pleat it perfectly. | allowing you to pleat it perfectly. |
132 | 00:07:12,920 | 00:07:14,480 | I wanted to make the skins from scratch, | I wanted to make the skins from scratch, |
133 | 00:07:14,680 | 00:07:16,400 | because then you get this nice chewiness. | because then you get this nice chewiness. |
134 | 00:07:16,600 | 00:07:17,920 | They kind of melt in your mouth more. | They kind of melt in your mouth more. |
135 | 00:07:18,120 | 00:07:21,320 | Whereas store-bought ones can feel a little bit rubbery. | Whereas store-bought ones can feel a little bit rubbery. |
136 | 00:07:21,560 | 00:07:26,200 | I think that huge props have to go the fact that he's making his own dough. | I think that huge props have to go the fact that he's making his own dough. |
137 | 00:07:26,400 | 00:07:27,840 | It will be a challenge for him | It will be a challenge for him |
138 | 00:07:28,040 | 00:07:30,280 | because this is a high-pressure situation, | because this is a high-pressure situation, |
139 | 00:07:30,480 | 00:07:34,520 | and being able to get dough right is hard. | and being able to get dough right is hard. |
140 | 00:07:34,720 | 00:07:36,440 | So the filling for this is a pork and prawn, | So the filling for this is a pork and prawn, |
141 | 00:07:36,640 | 00:07:39,040 | which my mum often makes with wontons, | which my mum often makes with wontons, |
142 | 00:07:39,240 | 00:07:41,560 | and I just sort of took it and started making dumplings with it. | and I just sort of took it and started making dumplings with it. |
143 | 00:07:41,760 | 00:07:43,920 | To make the filling for the dumplings, | To make the filling for the dumplings, |
144 | 00:07:44,120 | 00:07:46,080 | I added pork mince, prawns, ginger, garlic | I added pork mince, prawns, ginger, garlic |
145 | 00:07:46,280 | 00:07:47,640 | and a whole bunch of seasoning. | and a whole bunch of seasoning. |
146 | 00:07:47,840 | 00:07:50,440 | Taking down China Doll is not in my mind at all. | Taking down China Doll is not in my mind at all. |
147 | 00:07:50,640 | 00:07:53,840 | I just wanna make these dumplings. I wanna do it well. | I just wanna make these dumplings. I wanna do it well. |
148 | 00:07:59,960 | 00:08:01,040 | Chris. Yes? | Chris. Yes? |
149 | 00:08:01,240 | 00:08:02,800 | What dumpling are you making tonight? | What dumpling are you making tonight? |
150 | 00:08:03,000 | 00:08:06,960 | Tonight I will make prawn and scallop and pork dumpling - crispy dumpling. | Tonight I will make prawn and scallop and pork dumpling - crispy dumpling. |
151 | 00:08:07,160 | 00:08:08,440 | Beautiful. | Beautiful. |
152 | 00:08:08,640 | 00:08:15,240 | Good dumpling need fresh ingredient - meat, vegetable, prawn, scallop. | Good dumpling need fresh ingredient - meat, vegetable, prawn, scallop. |
153 | 00:08:15,440 | 00:08:17,840 | And tonight my secret ingredient is truffle. | And tonight my secret ingredient is truffle. |
154 | 00:08:18,040 | 00:08:20,880 | Ooh. Truffle. That's a bit luxurious. | Ooh. Truffle. That's a bit luxurious. |
155 | 00:08:22,160 | 00:08:24,400 | You cook this recipe much at China Doll? | You cook this recipe much at China Doll? |
156 | 00:08:24,600 | 00:08:25,880 | Actually, no. | Actually, no. |
157 | 00:08:26,080 | 00:08:28,560 | Normally there's a dedicated dumpling chef. | Normally there's a dedicated dumpling chef. |
158 | 00:08:28,760 | 00:08:30,240 | Yeah, yeah, yeah. We have dumpling chef. | Yeah, yeah, yeah. We have dumpling chef. |
159 | 00:08:30,440 | 00:08:33,000 | So this'll be a little challenging for you because you... | So this'll be a little challenging for you because you... |
160 | 00:08:33,200 | 00:08:35,440 | FRANK: Well, this is probably Chris's first time | FRANK: Well, this is probably Chris's first time |
161 | 00:08:35,640 | 00:08:36,960 | in making his own dumplings. | in making his own dumplings. |
162 | 00:08:37,160 | 00:08:40,520 | He was a bit disorientated at first. | He was a bit disorientated at first. |
163 | 00:08:40,720 | 00:08:42,040 | How's Chris going down here? | How's Chris going down here? |
164 | 00:08:42,240 | 00:08:45,040 | Is it hard being up here watching him do this? | Is it hard being up here watching him do this? |
165 | 00:08:45,240 | 00:08:46,520 | It's always hard | It's always hard |
166 | 00:08:46,720 | 00:08:49,360 | because the natural instinct is to go and help someone out. | because the natural instinct is to go and help someone out. |
167 | 00:08:49,560 | 00:08:51,960 | Yeah. He is the main wok chef. | Yeah. He is the main wok chef. |
168 | 00:08:52,160 | 00:08:55,360 | Now, woks are obviously a very specialised form of cooking | Now, woks are obviously a very specialised form of cooking |
169 | 00:08:55,560 | 00:08:58,680 | and to do it well takes a lot of experience. | and to do it well takes a lot of experience. |
170 | 00:08:58,880 | 00:09:02,000 | I think he's going alright. He's... you know, he loves dumplings. | I think he's going alright. He's... you know, he loves dumplings. |
171 | 00:09:02,200 | 00:09:03,960 | (CHUCKLES) Don't we all? (LAUGHS) | (CHUCKLES) Don't we all? (LAUGHS) |
172 | 00:09:04,160 | 00:09:06,200 | He's a bit of a dumpling himself. | He's a bit of a dumpling himself. |
173 | 00:09:11,040 | 00:09:13,040 | Scott, what dumpling are you doing tonight? | Scott, what dumpling are you doing tonight? |
174 | 00:09:13,240 | 00:09:15,120 | I'm doing a prawn and snowpea dumpling, | I'm doing a prawn and snowpea dumpling, |
175 | 00:09:15,320 | 00:09:19,280 | and I'm cooking them two ways - steamed and fried. | and I'm cooking them two ways - steamed and fried. |
176 | 00:09:19,480 | 00:09:20,760 | Right, OK. | Right, OK. |
177 | 00:09:20,960 | 00:09:24,800 | And making sure that I get a consistent flavour | And making sure that I get a consistent flavour |
178 | 00:09:25,000 | 00:09:29,200 | and that I don't overcook in both frying and steaming. | and that I don't overcook in both frying and steaming. |
179 | 00:09:29,400 | 00:09:31,360 | Right, OK. Well, look, you got a lot on your plate. | Right, OK. Well, look, you got a lot on your plate. |
180 | 00:09:31,560 | 00:09:34,320 | I do. Noby's got a trophy behind us here. | I do. Noby's got a trophy behind us here. |
181 | 00:09:34,520 | 00:09:36,200 | I know. Don't tell me. | I know. Don't tell me. |
182 | 00:09:36,400 | 00:09:39,840 | Just channel that in a dumpling and, um... good luck. | Just channel that in a dumpling and, um... good luck. |
183 | 00:09:40,040 | 00:09:41,480 | Thank you. | Thank you. |
184 | 00:09:45,040 | 00:09:46,920 | Talking a big game making your own pastry. | Talking a big game making your own pastry. |
185 | 00:09:47,120 | 00:09:48,920 | Yes. That's pretty risky. | Yes. That's pretty risky. |
186 | 00:09:49,120 | 00:09:52,720 | Why are you not using perfectly good store-bought? | Why are you not using perfectly good store-bought? |
187 | 00:09:52,920 | 00:09:55,280 | Yeah, it's a little bit crazy to do in an hour, | Yeah, it's a little bit crazy to do in an hour, |
188 | 00:09:55,480 | 00:09:57,240 | but, you know, I hope it's worth it. | but, you know, I hope it's worth it. |
189 | 00:09:57,440 | 00:10:01,680 | The texture of homemade dough is so delicious and chewy. | The texture of homemade dough is so delicious and chewy. |
190 | 00:10:01,880 | 00:10:04,480 | Your dumpling, it's not just about the filling - that's only half of it. | Your dumpling, it's not just about the filling - that's only half of it. |
191 | 00:10:04,680 | 00:10:07,440 | The other half is how delicious that skin tastes. | The other half is how delicious that skin tastes. |
192 | 00:10:07,640 | 00:10:09,200 | Working with fresh dough, | Working with fresh dough, |
193 | 00:10:09,400 | 00:10:12,280 | even thickness is something I've never really cared about at home. | even thickness is something I've never really cared about at home. |
194 | 00:10:12,480 | 00:10:16,160 | That rustic appeal is what you're looking for as well, so... | That rustic appeal is what you're looking for as well, so... |
195 | 00:10:16,360 | 00:10:18,360 | Dan might not see it the way that I do, but... | Dan might not see it the way that I do, but... |
196 | 00:10:18,560 | 00:10:20,800 | Well, I think you should care. Good luck. | Well, I think you should care. Good luck. |
197 | 00:10:21,000 | 00:10:22,360 | Thanks. | Thanks. |
198 | 00:10:22,560 | 00:10:25,600 | Go, go, Chris! Speed up! Yes, chef. | Go, go, Chris! Speed up! Yes, chef. |
199 | 00:10:25,800 | 00:10:27,840 | The outside wrapper could disintegrate | The outside wrapper could disintegrate |
200 | 00:10:28,040 | 00:10:29,880 | and the filling will just escape. | and the filling will just escape. |
201 | 00:10:30,080 | 00:10:32,120 | I'm probably more worried about burning the bottom. | I'm probably more worried about burning the bottom. |
202 | 00:10:32,320 | 00:10:33,640 | No plan B with this one. | No plan B with this one. |
203 | 00:10:33,840 | 00:10:35,400 | DAN HONG: Look, it's a very pretty plate. | DAN HONG: Look, it's a very pretty plate. |
204 | 00:10:35,600 | 00:10:37,480 | Looks like something from a restaurant. | Looks like something from a restaurant. |
205 | 00:10:37,680 | 00:10:39,120 | These are great dumplings. | These are great dumplings. |
206 | 00:10:46,240 | 00:10:48,560 | Gentlemen, 30 minutes down, 30 minutes to go. | Gentlemen, 30 minutes down, 30 minutes to go. |
207 | 00:10:48,760 | 00:10:52,920 | MAEVE O'MEARA: It's Chinese week, and our two home cooks, Noby and Scott, | MAEVE O'MEARA: It's Chinese week, and our two home cooks, Noby and Scott, |
208 | 00:10:53,120 | 00:10:54,760 | are hoping their version of dumplings | are hoping their version of dumplings |
209 | 00:10:54,960 | 00:10:56,480 | can get them across the line | can get them across the line |
210 | 00:10:56,680 | 00:10:59,520 | to face off against China Doll head chef Frank | to face off against China Doll head chef Frank |
211 | 00:10:59,720 | 00:11:01,440 | in tomorrow night's final battle. | in tomorrow night's final battle. |
212 | 00:11:05,480 | 00:11:08,760 | Noby's making his own pastry. That could be a little bit tricky. | Noby's making his own pastry. That could be a little bit tricky. |
213 | 00:11:08,960 | 00:11:12,480 | Scott looks like he's overfilling his dumplings. | Scott looks like he's overfilling his dumplings. |
214 | 00:11:12,680 | 00:11:13,960 | We know he's a generous soul, | We know he's a generous soul, |
215 | 00:11:14,160 | 00:11:16,320 | but that could be a real problem when it comes to cooking. | but that could be a real problem when it comes to cooking. |
216 | 00:11:16,520 | 00:11:18,920 | And Chris, Chris doesn't make dumplings at China Doll, | And Chris, Chris doesn't make dumplings at China Doll, |
217 | 00:11:19,120 | 00:11:21,760 | so this could all be very, very interesting to watch. | so this could all be very, very interesting to watch. |
218 | 00:11:21,960 | 00:11:23,760 | Well, it can either go great or pear-shaped, | Well, it can either go great or pear-shaped, |
219 | 00:11:23,960 | 00:11:25,640 | so we'll have to wait and see until then. | so we'll have to wait and see until then. |
220 | 00:11:25,840 | 00:11:27,280 | Can't have a pear-shaped dumpling. | Can't have a pear-shaped dumpling. |
221 | 00:11:30,080 | 00:11:31,360 | I'm kind of rolling them into discs | I'm kind of rolling them into discs |
222 | 00:11:31,560 | 00:11:33,600 | and then getting the edges a lot thinner than the centre, | and then getting the edges a lot thinner than the centre, |
223 | 00:11:33,800 | 00:11:36,520 | 'cause when you bring the edges together, they'll become thicker | 'cause when you bring the edges together, they'll become thicker |
224 | 00:11:36,720 | 00:11:39,720 | and you don't want the whole thing to be just one thick, doughy mess. | and you don't want the whole thing to be just one thick, doughy mess. |
225 | 00:11:39,920 | 00:11:41,400 | The dumplings I made were quite large, | The dumplings I made were quite large, |
226 | 00:11:41,600 | 00:11:43,160 | but that's the way I like to have them at home. | but that's the way I like to have them at home. |
227 | 00:11:43,360 | 00:11:44,640 | They feel generous, | They feel generous, |
228 | 00:11:44,840 | 00:11:47,720 | but also slightly easier to make than little, small dainty ones. | but also slightly easier to make than little, small dainty ones. |
229 | 00:11:47,920 | 00:11:49,520 | What I didn't think about, Scott, | What I didn't think about, Scott, |
230 | 00:11:49,720 | 00:11:52,200 | is how shaky my hands would be while pleating this dumplings. | is how shaky my hands would be while pleating this dumplings. |
231 | 00:11:52,400 | 00:11:54,160 | (SCOTT LAUGHS) Oh, my God, they look great. | (SCOTT LAUGHS) Oh, my God, they look great. |
232 | 00:11:54,360 | 00:11:57,040 | So shaky. Of course. | So shaky. Of course. |
233 | 00:11:57,240 | 00:11:58,480 | (LAUGHS) | (LAUGHS) |
234 | 00:12:00,840 | 00:12:02,920 | I've used two different types of dumpling wrappers | I've used two different types of dumpling wrappers |
235 | 00:12:03,120 | 00:12:05,320 | because I'm using two different cooking techniques. | because I'm using two different cooking techniques. |
236 | 00:12:05,520 | 00:12:08,120 | So it's a bit of a balancing act. | So it's a bit of a balancing act. |
237 | 00:12:08,320 | 00:12:10,520 | The risks with boiling the wontons | The risks with boiling the wontons |
238 | 00:12:10,720 | 00:12:13,400 | is that if you take it too far, | is that if you take it too far, |
239 | 00:12:13,600 | 00:12:15,720 | the outside wrapper could disintegrate | the outside wrapper could disintegrate |
240 | 00:12:15,920 | 00:12:18,480 | and the filling will just escape out of the wonton. | and the filling will just escape out of the wonton. |
241 | 00:12:18,680 | 00:12:22,560 | And if you take them out too early, the filling may not be cooked. | And if you take them out too early, the filling may not be cooked. |
242 | 00:12:22,760 | 00:12:25,720 | For the fried dumplings, I want them to be nice and crisp, | For the fried dumplings, I want them to be nice and crisp, |
243 | 00:12:25,920 | 00:12:30,200 | but the inside to be nice and soft without being overcooked. | but the inside to be nice and soft without being overcooked. |
244 | 00:12:30,400 | 00:12:32,440 | So that's what I'm looking for tonight. | So that's what I'm looking for tonight. |
245 | 00:12:35,520 | 00:12:37,240 | Add the sesame oil. | Add the sesame oil. |
246 | 00:12:37,440 | 00:12:39,040 | FRANK: We're doing a pan-fried dumpling, | FRANK: We're doing a pan-fried dumpling, |
247 | 00:12:39,240 | 00:12:40,680 | but rather than deep-fry it, | but rather than deep-fry it, |
248 | 00:12:40,880 | 00:12:43,840 | we're gonna fry it so there's different textures in the skin, | we're gonna fry it so there's different textures in the skin, |
249 | 00:12:44,040 | 00:12:45,760 | and we're gonna fold it in a certain way, | and we're gonna fold it in a certain way, |
250 | 00:12:45,960 | 00:12:47,440 | which will give different textures too. | which will give different textures too. |
251 | 00:12:47,640 | 00:12:49,520 | So they'll be crispy, they'll be a little bit chewy, | So they'll be crispy, they'll be a little bit chewy, |
252 | 00:12:49,720 | 00:12:52,280 | and there'll be the silky novelty of a poached wonton skin. | and there'll be the silky novelty of a poached wonton skin. |
253 | 00:12:52,480 | 00:12:54,640 | 'cause 'wonton' means 'to swallow a cloud'. | 'cause 'wonton' means 'to swallow a cloud'. |
254 | 00:12:56,200 | 00:13:00,120 | It's a rustic, rugged dumpling in looks, but there's finesse. | It's a rustic, rugged dumpling in looks, but there's finesse. |
255 | 00:13:02,480 | 00:13:04,160 | How is it all going? Not bad. | How is it all going? Not bad. |
256 | 00:13:04,360 | 00:13:06,440 | I think it's coming together. Wonderful. | I think it's coming together. Wonderful. |
257 | 00:13:07,600 | 00:13:09,800 | Are you worried that they might not cook in time? | Are you worried that they might not cook in time? |
258 | 00:13:10,000 | 00:13:12,040 | There's not long left. No, not long left. I always worry. | There's not long left. No, not long left. I always worry. |
259 | 00:13:12,240 | 00:13:14,480 | I'm probably more worried about burning the bottom. | I'm probably more worried about burning the bottom. |
260 | 00:13:14,680 | 00:13:17,320 | That's always, um... a challenge with the pot stickers. | That's always, um... a challenge with the pot stickers. |
261 | 00:13:17,520 | 00:13:19,640 | Well, this very classic style of cooking, | Well, this very classic style of cooking, |
262 | 00:13:19,840 | 00:13:22,920 | you add in the water and you add in the oil as well | you add in the water and you add in the oil as well |
263 | 00:13:23,120 | 00:13:25,480 | and so they sort of steam and then they start to fry, | and so they sort of steam and then they start to fry, |
264 | 00:13:25,680 | 00:13:28,400 | and you never really know how they're going to be underneath... | and you never really know how they're going to be underneath... |
265 | 00:13:28,600 | 00:13:29,480 | Exactly. | Exactly. |
266 | 00:13:29,680 | 00:13:30,960 | ..until you take them out, | ..until you take them out, |
267 | 00:13:31,160 | 00:13:34,080 | and do you have enough time to do it again if you...? | and do you have enough time to do it again if you...? |
268 | 00:13:34,280 | 00:13:35,680 | Um, no plan B with this one. | Um, no plan B with this one. |
269 | 00:13:35,880 | 00:13:38,080 | I've made dumplings many, many times, | I've made dumplings many, many times, |
270 | 00:13:38,280 | 00:13:40,480 | but with a dish that you do all the time, | but with a dish that you do all the time, |
271 | 00:13:40,680 | 00:13:42,400 | it's very easy to mess up as well. | it's very easy to mess up as well. |
272 | 00:13:42,600 | 00:13:43,880 | MARK OLIVE: Two minutes to go. | MARK OLIVE: Two minutes to go. |
273 | 00:13:44,080 | 00:13:46,840 | Two minutes to go before we need it up on the pass, thank you. | Two minutes to go before we need it up on the pass, thank you. |
274 | 00:13:47,040 | 00:13:48,840 | Go, go, go, Chris! | Go, go, go, Chris! |
275 | 00:13:52,640 | 00:13:55,320 | China Doll! (LAUGHTER) | China Doll! (LAUGHTER) |
276 | 00:13:57,840 | 00:13:59,320 | MELISSA LEONG: One minute. | MELISSA LEONG: One minute. |
277 | 00:14:00,720 | 00:14:02,040 | Guys, one minute. | Guys, one minute. |
278 | 00:14:02,240 | 00:14:05,120 | Go, go, go, Chris! Speed up! | Go, go, go, Chris! Speed up! |
279 | 00:14:05,320 | 00:14:06,640 | CHRIS: Yes, chef. | CHRIS: Yes, chef. |
280 | 00:14:06,840 | 00:14:09,880 | Scott's on his way to the pass. Under a minute. | Scott's on his way to the pass. Under a minute. |
281 | 00:14:12,160 | 00:14:13,760 | FRANK: Yeah. Well done. | FRANK: Yeah. Well done. |
282 | 00:14:17,920 | 00:14:20,160 | SCOTT: Wow, nice. That looks so good. | SCOTT: Wow, nice. That looks so good. |
283 | 00:14:20,360 | 00:14:21,920 | That looks beautiful. | That looks beautiful. |
284 | 00:14:23,000 | 00:14:24,840 | Well done, Chris! | Well done, Chris! |
285 | 00:14:29,360 | 00:14:32,600 | CHRIS: I think two home cooks make very good dumpling, actually. | CHRIS: I think two home cooks make very good dumpling, actually. |
286 | 00:14:32,800 | 00:14:36,600 | I think, like, restaurant standard for me. | I think, like, restaurant standard for me. |
287 | 00:14:36,800 | 00:14:38,120 | Well done. | Well done. |
288 | 00:14:38,320 | 00:14:40,840 | Looks beautiful, Chris. Beautiful. | Looks beautiful, Chris. Beautiful. |
289 | 00:14:41,040 | 00:14:43,600 | Really want to cook against head chef Frank. | Really want to cook against head chef Frank. |
290 | 00:14:43,800 | 00:14:46,680 | It'll be a great learning opportunity if that happens. | It'll be a great learning opportunity if that happens. |
291 | 00:14:46,880 | 00:14:49,160 | Frank is a really talented chef. | Frank is a really talented chef. |
292 | 00:14:49,360 | 00:14:51,120 | Just by looking at him... | Just by looking at him... |
293 | 00:14:51,320 | 00:14:52,600 | He actually looks a bit scary. | He actually looks a bit scary. |
294 | 00:14:52,800 | 00:14:54,840 | (LAUGHS) | (LAUGHS) |
295 | 00:14:56,680 | 00:14:58,440 | THE best dumplings in the world. | THE best dumplings in the world. |
296 | 00:14:58,640 | 00:15:00,280 | Boom! Juicyness. | Boom! Juicyness. |
297 | 00:15:00,480 | 00:15:04,320 | That's exactly what you want in a dumpling. | That's exactly what you want in a dumpling. |
298 | 00:15:04,520 | 00:15:08,560 | So the best plate on the pass is... | So the best plate on the pass is... |
299 | 00:15:17,400 | 00:15:20,040 | MAEVE O'MEARA: Our two remaining home cooks, Scott and Noby, | MAEVE O'MEARA: Our two remaining home cooks, Scott and Noby, |
300 | 00:15:20,240 | 00:15:23,400 | have just finished creating their version of dumplings. | have just finished creating their version of dumplings. |
301 | 00:15:24,320 | 00:15:26,440 | They cooked against sous-chef Chris, | They cooked against sous-chef Chris, |
302 | 00:15:26,640 | 00:15:29,560 | who produced a modern take that included truffles. | who produced a modern take that included truffles. |
303 | 00:15:31,160 | 00:15:36,120 | And now blind-tasting judge Dan is ready to sample their creations. | And now blind-tasting judge Dan is ready to sample their creations. |
304 | 00:15:37,640 | 00:15:40,240 | Wow. This looks awesome. Impressive, isn't it? | Wow. This looks awesome. Impressive, isn't it? |
305 | 00:15:40,440 | 00:15:43,920 | Three very different styles of dumplings. | Three very different styles of dumplings. |
306 | 00:15:44,120 | 00:15:45,400 | I think we're all salivating. | I think we're all salivating. |
307 | 00:15:45,600 | 00:15:47,040 | I only have one question... | I only have one question... |
308 | 00:15:48,200 | 00:15:49,480 | ..please can we have one? | ..please can we have one? |
309 | 00:15:49,680 | 00:15:50,960 | Uh... maybe. (LAUGHS) | Uh... maybe. (LAUGHS) |
310 | 00:15:51,160 | 00:15:52,560 | No, I'm known to eat a lot of dumplings. | No, I'm known to eat a lot of dumplings. |
311 | 00:15:52,760 | 00:15:57,320 | These, however, are pork and prawn pot sticker dumplings. | These, however, are pork and prawn pot sticker dumplings. |
312 | 00:16:00,040 | 00:16:02,520 | These look great. | These look great. |
313 | 00:16:02,720 | 00:16:04,440 | They made their own pastry from scratch, | They made their own pastry from scratch, |
314 | 00:16:04,640 | 00:16:06,600 | which is a big plus in my book. | which is a big plus in my book. |
315 | 00:16:06,800 | 00:16:08,640 | What do you think of the plate there, Dan? | What do you think of the plate there, Dan? |
316 | 00:16:08,840 | 00:16:11,160 | It looks beautiful. It looks like something from a restaurant. | It looks beautiful. It looks like something from a restaurant. |
317 | 00:16:11,360 | 00:16:12,800 | Dan, dig in. | Dan, dig in. |
318 | 00:16:14,840 | 00:16:16,880 | Beautiful pleating right there. Wow. | Beautiful pleating right there. Wow. |
319 | 00:16:17,080 | 00:16:19,640 | That just shows the craftsmanship of these dumplings. | That just shows the craftsmanship of these dumplings. |
320 | 00:16:19,840 | 00:16:21,720 | All around the same size. | All around the same size. |
321 | 00:16:21,920 | 00:16:25,240 | And I love, you know, that caramelised, crispy bottom. | And I love, you know, that caramelised, crispy bottom. |
322 | 00:16:25,440 | 00:16:27,600 | Mmm. That you get from pan-frying. | Mmm. That you get from pan-frying. |
323 | 00:16:39,000 | 00:16:40,880 | Do we have a juicy dumpling? | Do we have a juicy dumpling? |
324 | 00:16:41,080 | 00:16:43,240 | Yes, we do. (LAUGHS) Yeah, we've got a wet dumpling. | Yes, we do. (LAUGHS) Yeah, we've got a wet dumpling. |
325 | 00:16:43,440 | 00:16:44,840 | That's great. | That's great. |
326 | 00:16:45,040 | 00:16:48,000 | Textbook pot sticker right there. | Textbook pot sticker right there. |
327 | 00:16:48,200 | 00:16:50,480 | That pastry... really chewy. | That pastry... really chewy. |
328 | 00:16:50,680 | 00:16:53,920 | That's what I expect from a handmade dough like this. | That's what I expect from a handmade dough like this. |
329 | 00:16:54,120 | 00:16:58,120 | And those pleats and the sealing has been done so well. | And those pleats and the sealing has been done so well. |
330 | 00:16:58,320 | 00:17:00,600 | As soon as you bite it, it's like boom! Juicyness. | As soon as you bite it, it's like boom! Juicyness. |
331 | 00:17:00,800 | 00:17:05,200 | That's exactly what you want in a dumpling like this. | That's exactly what you want in a dumpling like this. |
332 | 00:17:05,400 | 00:17:06,680 | The only thing I'll say | The only thing I'll say |
333 | 00:17:06,880 | 00:17:09,800 | is that the filling could've done with a little but more seasoning. | is that the filling could've done with a little but more seasoning. |
334 | 00:17:10,960 | 00:17:14,440 | Prawn and snowpea wontons two ways. | Prawn and snowpea wontons two ways. |
335 | 00:17:16,920 | 00:17:20,920 | They look great, and I do love a fried wonton and a boiled wonton, | They look great, and I do love a fried wonton and a boiled wonton, |
336 | 00:17:21,120 | 00:17:23,440 | so I've got the best of both worlds. | so I've got the best of both worlds. |
337 | 00:17:42,160 | 00:17:43,880 | Look, the texture of the filling's great. | Look, the texture of the filling's great. |
338 | 00:17:44,080 | 00:17:47,720 | I love that crunch of the snowpea and I can really taste that prawn. | I love that crunch of the snowpea and I can really taste that prawn. |
339 | 00:17:48,800 | 00:17:50,160 | It's really delicious. | It's really delicious. |
340 | 00:17:50,360 | 00:17:51,680 | I love the fried one. | I love the fried one. |
341 | 00:17:51,880 | 00:17:54,760 | I think the fried one is actually better than the boiled one. | I think the fried one is actually better than the boiled one. |
342 | 00:17:54,960 | 00:17:56,560 | Look, it's a very pretty plate | Look, it's a very pretty plate |
343 | 00:17:56,760 | 00:17:58,040 | and I really appreciate | and I really appreciate |
344 | 00:17:58,240 | 00:18:00,760 | the fact that there are two different types of dumplings here. | the fact that there are two different types of dumplings here. |
345 | 00:18:00,960 | 00:18:02,480 | But in terms of texture, | But in terms of texture, |
346 | 00:18:02,680 | 00:18:05,240 | I thought the boiled ones were a little bit weak, | I thought the boiled ones were a little bit weak, |
347 | 00:18:05,440 | 00:18:07,760 | so I think it would have been a lot better | so I think it would have been a lot better |
348 | 00:18:07,960 | 00:18:10,440 | if they concentrated just on one type of dumpling. | if they concentrated just on one type of dumpling. |
349 | 00:18:11,760 | 00:18:14,560 | These are pork, prawn and scallop dumplings. | These are pork, prawn and scallop dumplings. |
350 | 00:18:15,800 | 00:18:17,040 | It looks great. | It looks great. |
351 | 00:18:17,240 | 00:18:18,680 | They look really crispy | They look really crispy |
352 | 00:18:18,880 | 00:18:22,040 | and I like that style of just folding up a wonton wrapper | and I like that style of just folding up a wonton wrapper |
353 | 00:18:22,240 | 00:18:23,680 | and just pan-frying 'em. | and just pan-frying 'em. |
354 | 00:18:26,800 | 00:18:28,800 | Looks great on the blue plate. | Looks great on the blue plate. |
355 | 00:18:29,000 | 00:18:30,560 | Doesn't it? Mmm. | Doesn't it? Mmm. |
356 | 00:18:32,760 | 00:18:34,200 | (CRUNCH!) | (CRUNCH!) |
357 | 00:18:35,440 | 00:18:37,200 | Nice crunch. | Nice crunch. |
358 | 00:18:39,720 | 00:18:41,200 | I can taste truffle. | I can taste truffle. |
359 | 00:18:41,400 | 00:18:43,120 | It's crispy. It's crispy. | It's crispy. It's crispy. |
360 | 00:18:43,320 | 00:18:46,360 | And the filling is very well-seasoned, very tasty. | And the filling is very well-seasoned, very tasty. |
361 | 00:18:46,560 | 00:18:48,440 | The pork, the prawn, the scallop. | The pork, the prawn, the scallop. |
362 | 00:18:48,640 | 00:18:50,160 | And I do get the truffle. | And I do get the truffle. |
363 | 00:18:50,360 | 00:18:51,640 | These are great dumplings, | These are great dumplings, |
364 | 00:18:51,840 | 00:18:53,160 | but usually when you serve something | but usually when you serve something |
365 | 00:18:53,360 | 00:18:55,800 | with an extravagant ingredient like truffles in your dumplings, | with an extravagant ingredient like truffles in your dumplings, |
366 | 00:18:56,000 | 00:18:58,400 | you don't usually serve any dipping sauce | you don't usually serve any dipping sauce |
367 | 00:18:58,600 | 00:19:01,880 | because you really wanna taste the flavour of that truffle. | because you really wanna taste the flavour of that truffle. |
368 | 00:19:02,080 | 00:19:05,200 | Which is fine, because I just won't use those dipping sauces | Which is fine, because I just won't use those dipping sauces |
369 | 00:19:05,400 | 00:19:07,000 | with the next dumpling I eat. | with the next dumpling I eat. |
370 | 00:19:07,200 | 00:19:10,320 | Three delicious plates on the pass this evening. | Three delicious plates on the pass this evening. |
371 | 00:19:10,520 | 00:19:12,080 | Dan, give us your best shot. | Dan, give us your best shot. |
372 | 00:19:22,040 | 00:19:23,760 | MAEVE O'MEARA: Our two home cooks, Noby and Scott, | MAEVE O'MEARA: Our two home cooks, Noby and Scott, |
373 | 00:19:24,000 | 00:19:27,440 | have just battled against professional chef Chris from China Doll | have just battled against professional chef Chris from China Doll |
374 | 00:19:27,640 | 00:19:29,320 | with their best dumplings. | with their best dumplings. |
375 | 00:19:30,880 | 00:19:33,520 | The home cook who survives tonight's judgement | The home cook who survives tonight's judgement |
376 | 00:19:33,720 | 00:19:36,040 | will face off against head chef Frank. | will face off against head chef Frank. |
377 | 00:19:37,680 | 00:19:39,840 | Whose dish will reign supreme? | Whose dish will reign supreme? |
378 | 00:19:41,560 | 00:19:43,400 | Well, Chinese food is responsible | Well, Chinese food is responsible |
379 | 00:19:43,600 | 00:19:45,840 | for some of the best dumplings in the world. | for some of the best dumplings in the world. |
380 | 00:19:46,040 | 00:19:49,160 | Actually, scratch that - THE best dumplings in the world. | Actually, scratch that - THE best dumplings in the world. |
381 | 00:19:49,360 | 00:19:50,640 | Noby, how are you feeling? | Noby, how are you feeling? |
382 | 00:19:50,840 | 00:19:53,120 | Confidence levels are low, gonna be honest. | Confidence levels are low, gonna be honest. |
383 | 00:19:53,320 | 00:19:56,000 | All those plates on the pass, they're all stunning. | All those plates on the pass, they're all stunning. |
384 | 00:19:56,200 | 00:20:00,320 | How are you, Scott? I'm... a little apprehensive. | How are you, Scott? I'm... a little apprehensive. |
385 | 00:20:00,520 | 00:20:04,080 | How much would you like to cook against head chef Frank here? | How much would you like to cook against head chef Frank here? |
386 | 00:20:04,280 | 00:20:06,680 | Having eaten at China Doll, the food is amazing, | Having eaten at China Doll, the food is amazing, |
387 | 00:20:06,880 | 00:20:09,520 | and it would be a great learning experience. | and it would be a great learning experience. |
388 | 00:20:09,720 | 00:20:12,520 | Chris, how do you think you went? | Chris, how do you think you went? |
389 | 00:20:12,720 | 00:20:16,160 | I'm really enjoy this challenge, and I think I can make good dumpling. | I'm really enjoy this challenge, and I think I can make good dumpling. |
390 | 00:20:17,400 | 00:20:21,720 | So the best plate on the pass is... | So the best plate on the pass is... |
391 | 00:20:30,480 | 00:20:32,120 | ..the pork and prawn pot stickers. | ..the pork and prawn pot stickers. |
392 | 00:20:32,320 | 00:20:34,400 | (APPLAUSE) | (APPLAUSE) |
393 | 00:20:39,080 | 00:20:41,520 | Wow. Is that you, Noby? | Wow. Is that you, Noby? |
394 | 00:20:41,720 | 00:20:42,880 | Yeah. Yeah. That was me. | Yeah. Yeah. That was me. |
395 | 00:20:43,080 | 00:20:44,160 | How you feeling? | How you feeling? |
396 | 00:20:44,360 | 00:20:46,360 | Just... I mean, I feel... amazing. | Just... I mean, I feel... amazing. |
397 | 00:20:46,560 | 00:20:49,600 | When I was making it, I thought, "Are these too simple?" | When I was making it, I thought, "Are these too simple?" |
398 | 00:20:50,720 | 00:20:53,280 | And then I looked at the other two plates and they both looked amazing, | And then I looked at the other two plates and they both looked amazing, |
399 | 00:20:53,480 | 00:20:55,040 | so I just... yeah, I'm stunned. | so I just... yeah, I'm stunned. |
400 | 00:20:55,240 | 00:20:57,680 | That to me was a textbook pot sticker. | That to me was a textbook pot sticker. |
401 | 00:20:57,880 | 00:20:59,480 | The filling was so juicy. | The filling was so juicy. |
402 | 00:20:59,680 | 00:21:02,560 | When I bit into it, juices just came out, | When I bit into it, juices just came out, |
403 | 00:21:02,760 | 00:21:05,120 | exploded on the plate and all over my hands. | exploded on the plate and all over my hands. |
404 | 00:21:05,320 | 00:21:06,600 | And all over us. | And all over us. |
405 | 00:21:06,800 | 00:21:09,320 | (LAUGHTER) A perfect pot sticker. | (LAUGHTER) A perfect pot sticker. |
406 | 00:21:09,520 | 00:21:11,120 | Well done. Thank you so much. | Well done. Thank you so much. |
407 | 00:21:11,320 | 00:21:13,320 | (APPLAUSE) | (APPLAUSE) |
408 | 00:21:13,520 | 00:21:15,200 | Where did you learn to make these dumplings? | Where did you learn to make these dumplings? |
409 | 00:21:15,400 | 00:21:16,880 | The filling is from my mother. | The filling is from my mother. |
410 | 00:21:17,080 | 00:21:19,280 | She makes pork and prawn wontons all the time. | She makes pork and prawn wontons all the time. |
411 | 00:21:19,480 | 00:21:22,680 | And I love that filling, so one day I just put it inside dumplings. | And I love that filling, so one day I just put it inside dumplings. |
412 | 00:21:22,880 | 00:21:24,600 | Frank. Mmm? | Frank. Mmm? |
413 | 00:21:24,800 | 00:21:28,760 | Two home cook wins in a row. How does that make you feel? | Two home cook wins in a row. How does that make you feel? |
414 | 00:21:28,960 | 00:21:31,920 | You scoured the nation for very talented home cooks, | You scoured the nation for very talented home cooks, |
415 | 00:21:32,120 | 00:21:34,120 | and two of the best are obviously here tonight. | and two of the best are obviously here tonight. |
416 | 00:21:34,320 | 00:21:39,560 | Noby's been cooking from his heart - his mum has come up trumps again. | Noby's been cooking from his heart - his mum has come up trumps again. |
417 | 00:21:39,760 | 00:21:41,320 | Chris, how are you feeling? | Chris, how are you feeling? |
418 | 00:21:41,520 | 00:21:44,280 | Uh, tonight, I already did my best. You did. | Uh, tonight, I already did my best. You did. |
419 | 00:21:44,480 | 00:21:46,120 | Thank you for my team. | Thank you for my team. |
420 | 00:21:46,320 | 00:21:49,120 | Thank you for... thanks. Thank you, chef. | Thank you for... thanks. Thank you, chef. |
421 | 00:21:49,320 | 00:21:53,120 | Dan, which plate did not live up to your expectations tonight? | Dan, which plate did not live up to your expectations tonight? |
422 | 00:21:54,760 | 00:21:58,120 | The plate that did not live up to my expectations is... | The plate that did not live up to my expectations is... |
423 | 00:22:06,600 | 00:22:08,920 | ..prawn and snowpea wontons two ways. | ..prawn and snowpea wontons two ways. |
424 | 00:22:14,200 | 00:22:16,600 | Oh, Scott. How are you feeling? | Oh, Scott. How are you feeling? |
425 | 00:22:16,800 | 00:22:18,960 | I'm devastated! (LAUGHTER) | I'm devastated! (LAUGHTER) |
426 | 00:22:19,160 | 00:22:23,360 | To get to night three, what a fantastic accomplishment. | To get to night three, what a fantastic accomplishment. |
427 | 00:22:23,560 | 00:22:24,840 | You were almost there, you were. | You were almost there, you were. |
428 | 00:22:25,040 | 00:22:30,240 | I think if you concentrated on just the fried dumplings on one plate, | I think if you concentrated on just the fried dumplings on one plate, |
429 | 00:22:30,440 | 00:22:31,960 | who knows where it could've taken you. | who knows where it could've taken you. |
430 | 00:22:32,160 | 00:22:34,240 | Thanks, Dan. Thank you. | Thanks, Dan. Thank you. |
431 | 00:22:34,440 | 00:22:37,760 | So sorry, Scott - that does mean you are going home tonight. | So sorry, Scott - that does mean you are going home tonight. |
432 | 00:22:37,960 | 00:22:39,440 | But congratulations, Noby. | But congratulations, Noby. |
433 | 00:22:39,640 | 00:22:41,360 | You won best plate on the pass, | You won best plate on the pass, |
434 | 00:22:41,560 | 00:22:44,760 | beating China Doll again, for the second night in a row. | beating China Doll again, for the second night in a row. |
435 | 00:22:44,960 | 00:22:46,240 | Congratulations! | Congratulations! |
436 | 00:22:46,440 | 00:22:48,280 | Thank you. (APPLAUSE) | Thank you. (APPLAUSE) |
437 | 00:22:48,480 | 00:22:50,000 | You get this trophy! | You get this trophy! |
438 | 00:22:52,520 | 00:22:53,960 | Well done, mate. | Well done, mate. |
439 | 00:22:57,880 | 00:22:58,920 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
440 | 00:22:59,120 | 00:23:00,960 | That looks really good. Looks, smells. | That looks really good. Looks, smells. |
441 | 00:23:01,160 | 00:23:02,840 | Looks. All of the thing. (LAUGHS) | Looks. All of the thing. (LAUGHS) |
442 | 00:23:03,040 | 00:23:05,440 | I'm using just duck breast today for this dish. | I'm using just duck breast today for this dish. |
443 | 00:23:05,640 | 00:23:07,800 | If you're going up against Frank, you need to be perfect. | If you're going up against Frank, you need to be perfect. |
444 | 00:23:08,000 | 00:23:09,320 | I'm not gonna stand a chance then, am I? | I'm not gonna stand a chance then, am I? |
445 | 00:23:09,520 | 00:23:11,120 | The reputation of the restaurant's at stake. | The reputation of the restaurant's at stake. |
446 | 00:23:11,320 | 00:23:13,800 | MELISSA LEONG: This is the perfect expression of Chinese cuisine. | MELISSA LEONG: This is the perfect expression of Chinese cuisine. |
447 | 00:23:14,000 | 00:23:15,400 | They have nailed it. | They have nailed it. |
448 | 00:23:15,600 | 00:23:16,880 | And later in the week... | And later in the week... |
449 | 00:23:17,080 | 00:23:17,960 | Whoa! | Whoa! |
450 | 00:23:18,160 | 00:23:20,400 | ..I'll show you Chinese cuisine China Doll style. | ..I'll show you Chinese cuisine China Doll style. |
451 | 00:23:20,600 | 00:23:22,040 | Harmonious whole fish. | Harmonious whole fish. |
452 | 00:23:22,240 | 00:23:24,720 | Should've been a poet, Maeve. (LAUGHS) | Should've been a poet, Maeve. (LAUGHS) |