# 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)