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1 | 00:00:01,600 | 00:00:03,560 | MAEVE O'MEARA: Tonight on The Chefs' Line, | MAEVE O'MEARA: Tonight on The Chefs' Line, |
2 | 00:00:03,760 | 00:00:06,760 | the head chef from Sydney restaurant China Doll | the head chef from Sydney restaurant China Doll |
3 | 00:00:06,960 | 00:00:08,960 | is taking on our remaining home cook | is taking on our remaining home cook |
4 | 00:00:09,160 | 00:00:13,320 | who thinks he has what it takes to beat the chef at his own game. | who thinks he has what it takes to beat the chef at his own game. |
5 | 00:00:14,720 | 00:00:18,080 | Home cook Noby will showcase his take on Chinese cuisine | Home cook Noby will showcase his take on Chinese cuisine |
6 | 00:00:18,280 | 00:00:20,360 | to discover if heart and heritage... | to discover if heart and heritage... |
7 | 00:00:20,560 | 00:00:23,760 | This is the perfect expression of Chinese cuisine. | This is the perfect expression of Chinese cuisine. |
8 | 00:00:23,960 | 00:00:26,400 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
9 | 00:00:26,600 | 00:00:28,520 | They have nailed it. | They have nailed it. |
10 | 00:00:28,720 | 00:00:31,720 | Will passion beat the professional? | Will passion beat the professional? |
11 | 00:00:31,920 | 00:00:34,200 | If you're going up against Frank, you need to be perfect. | If you're going up against Frank, you need to be perfect. |
12 | 00:00:34,400 | 00:00:36,280 | The reputation of the restaurant's at stake. | The reputation of the restaurant's at stake. |
13 | 00:00:36,480 | 00:00:40,040 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
14 | 00:00:40,240 | 00:00:42,760 | renowned chef Mark Olive | renowned chef Mark Olive |
15 | 00:00:42,960 | 00:00:45,600 | and food writer Melissa Leong... | and food writer Melissa Leong... |
16 | 00:00:45,800 | 00:00:47,520 | So let's cook! | So let's cook! |
17 | 00:00:47,720 | 00:00:49,480 | ..will Noby have what it takes | ..will Noby have what it takes |
18 | 00:00:49,680 | 00:00:53,160 | to outcook the most experienced of the Chefs' Line? | to outcook the most experienced of the Chefs' Line? |
19 | 00:01:03,480 | 00:01:06,200 | Chinese week has been a battle between four home cooks | Chinese week has been a battle between four home cooks |
20 | 00:01:06,400 | 00:01:09,080 | and the chefs' line of China Doll restaurant. | and the chefs' line of China Doll restaurant. |
21 | 00:01:09,280 | 00:01:10,720 | China Doll! | China Doll! |
22 | 00:01:10,920 | 00:01:11,720 | (ALL LAUGH) | (ALL LAUGH) |
23 | 00:01:11,920 | 00:01:14,160 | Now just one home cook remains... | Now just one home cook remains... |
24 | 00:01:15,440 | 00:01:18,320 | Noby, a scientist from Adelaide. | Noby, a scientist from Adelaide. |
25 | 00:01:18,520 | 00:01:20,680 | Spring onion success. | Spring onion success. |
26 | 00:01:22,760 | 00:01:26,040 | I was born in Malaysia but I'm a full-grown Aussie. | I was born in Malaysia but I'm a full-grown Aussie. |
27 | 00:01:26,240 | 00:01:28,400 | I got into Chinese cuisine, um, through my mother. | I got into Chinese cuisine, um, through my mother. |
28 | 00:01:28,600 | 00:01:31,960 | Noby started in a kitchen when he was about two or three years old. | Noby started in a kitchen when he was about two or three years old. |
29 | 00:01:32,160 | 00:01:34,680 | He's always... following me around. | He's always... following me around. |
30 | 00:01:34,880 | 00:01:36,160 | She's a fantastic cook. | She's a fantastic cook. |
31 | 00:01:36,360 | 00:01:39,240 | Her recipes are solid and full of flavour and love. | Her recipes are solid and full of flavour and love. |
32 | 00:01:39,440 | 00:01:40,360 | That's right. | That's right. |
33 | 00:01:40,560 | 00:01:44,280 | From the beginning of the week, Noby showed that he's like his mother - | From the beginning of the week, Noby showed that he's like his mother - |
34 | 00:01:44,480 | 00:01:45,760 | a brave home cook... | a brave home cook... |
35 | 00:01:45,960 | 00:01:48,480 | You're talking a big game, making your own pastry. | You're talking a big game, making your own pastry. |
36 | 00:01:48,680 | 00:01:49,640 | Yes. | Yes. |
37 | 00:01:49,840 | 00:01:52,560 | ..with a flair for making pastry from scratch. | ..with a flair for making pastry from scratch. |
38 | 00:01:52,760 | 00:01:54,040 | The flavours are lovely. | The flavours are lovely. |
39 | 00:01:54,240 | 00:01:55,520 | The second night... | The second night... |
40 | 00:01:55,720 | 00:01:57,320 | That fish was just perfect. | That fish was just perfect. |
41 | 00:01:57,520 | 00:02:01,440 | ..Noby wins his first trophy with a family-inspired recipe. | ..Noby wins his first trophy with a family-inspired recipe. |
42 | 00:02:01,640 | 00:02:03,600 | I'm gonna really have to thank my mother for that one. | I'm gonna really have to thank my mother for that one. |
43 | 00:02:03,800 | 00:02:05,000 | (APPLAUSE) | (APPLAUSE) |
44 | 00:02:05,200 | 00:02:07,960 | Then... The pork and prawn pot stickers. | Then... The pork and prawn pot stickers. |
45 | 00:02:08,160 | 00:02:11,400 | It was another win for Noby with his amazing dumplings. | It was another win for Noby with his amazing dumplings. |
46 | 00:02:11,600 | 00:02:14,840 | Beating China Doll again for the second night in a row. | Beating China Doll again for the second night in a row. |
47 | 00:02:15,040 | 00:02:16,400 | (APPLAUSE) Well done, mate. | (APPLAUSE) Well done, mate. |
48 | 00:02:16,600 | 00:02:20,800 | Tonight he goes up against head chef Frank from China Doll restaurant. | Tonight he goes up against head chef Frank from China Doll restaurant. |
49 | 00:02:23,000 | 00:02:26,520 | China Doll is a Chinese restaurant with a modern twist. | China Doll is a Chinese restaurant with a modern twist. |
50 | 00:02:26,720 | 00:02:30,400 | When you come to China Doll, expect to have an assault on your senses. | When you come to China Doll, expect to have an assault on your senses. |
51 | 00:02:30,600 | 00:02:33,840 | We want you to have a flavour explosion in your mouth, | We want you to have a flavour explosion in your mouth, |
52 | 00:02:34,040 | 00:02:36,080 | we want you to be visually amazed. | we want you to be visually amazed. |
53 | 00:02:36,280 | 00:02:39,440 | Alright, new order. Four people, sashimi. Two scallops. | Alright, new order. Four people, sashimi. Two scallops. |
54 | 00:02:39,640 | 00:02:42,040 | We won our first hat about four or five years ago | We won our first hat about four or five years ago |
55 | 00:02:42,240 | 00:02:44,280 | and we've kept that hat up until today. | and we've kept that hat up until today. |
56 | 00:02:44,480 | 00:02:46,520 | Frank! And here it is. | Frank! And here it is. |
57 | 00:02:46,720 | 00:02:48,320 | Yes! Thank you. | Yes! Thank you. |
58 | 00:02:48,520 | 00:02:50,960 | I love this particular dish, from my grandmother. | I love this particular dish, from my grandmother. |
59 | 00:02:51,160 | 00:02:52,440 | Beautiful. | Beautiful. |
60 | 00:02:52,640 | 00:02:55,880 | And I love that China Doll is, in fact, an ode to grandmothers | And I love that China Doll is, in fact, an ode to grandmothers |
61 | 00:02:56,080 | 00:02:57,400 | and tradition. | and tradition. |
62 | 00:02:57,600 | 00:02:59,320 | Now our last home cook takes on | Now our last home cook takes on |
63 | 00:02:59,520 | 00:03:02,040 | the accomplished China Doll head chef Frank | the accomplished China Doll head chef Frank |
64 | 00:03:02,240 | 00:03:04,920 | in this final battle of Chinese week. | in this final battle of Chinese week. |
65 | 00:03:05,120 | 00:03:07,560 | He's someone I look up to. I've cooked some of his dishes before. | He's someone I look up to. I've cooked some of his dishes before. |
66 | 00:03:07,760 | 00:03:10,240 | I'm just really excited. | I'm just really excited. |
67 | 00:03:11,840 | 00:03:15,160 | DAN HONG: Good evening and welcome back to the Chefs' Line. | DAN HONG: Good evening and welcome back to the Chefs' Line. |
68 | 00:03:15,360 | 00:03:16,960 | Tonight, it's the final. | Tonight, it's the final. |
69 | 00:03:17,160 | 00:03:20,600 | Noby, you are the last home cook standing. | Noby, you are the last home cook standing. |
70 | 00:03:20,800 | 00:03:22,880 | Congratulations! Thank you very much. | Congratulations! Thank you very much. |
71 | 00:03:23,080 | 00:03:24,400 | Where did you learn to cook? | Where did you learn to cook? |
72 | 00:03:24,600 | 00:03:25,920 | I learnt to cook from my mother. | I learnt to cook from my mother. |
73 | 00:03:26,120 | 00:03:28,480 | I come from a family of six and when we first came to Australia | I come from a family of six and when we first came to Australia |
74 | 00:03:28,680 | 00:03:29,960 | we didn't have a lot of money. | we didn't have a lot of money. |
75 | 00:03:30,160 | 00:03:31,880 | So it was always my mum scrounging up leftovers | So it was always my mum scrounging up leftovers |
76 | 00:03:32,080 | 00:03:33,520 | to cook something new and delicious | to cook something new and delicious |
77 | 00:03:33,720 | 00:03:35,800 | and something that all of us kids would enjoy. | and something that all of us kids would enjoy. |
78 | 00:03:36,000 | 00:03:37,720 | She must be really proud of you, then. | She must be really proud of you, then. |
79 | 00:03:37,920 | 00:03:39,200 | I hope so. | I hope so. |
80 | 00:03:39,400 | 00:03:43,560 | For the last two nights you have won best plate on the pass. | For the last two nights you have won best plate on the pass. |
81 | 00:03:43,760 | 00:03:45,480 | Do you think you can do it again tonight? | Do you think you can do it again tonight? |
82 | 00:03:45,680 | 00:03:49,160 | Honestly? Probably not. Head chef Frank is amazing. | Honestly? Probably not. Head chef Frank is amazing. |
83 | 00:03:49,360 | 00:03:52,720 | I'm just so happy that I can put up food that's next to his, | I'm just so happy that I can put up food that's next to his, |
84 | 00:03:52,920 | 00:03:55,240 | um, and that for me is all I can ask. | um, and that for me is all I can ask. |
85 | 00:03:55,440 | 00:03:59,440 | Frank, if you were to give one tip to Noby, what would it be? | Frank, if you were to give one tip to Noby, what would it be? |
86 | 00:03:59,640 | 00:04:02,440 | My tip is just send me all your recipes by email after this, OK? | My tip is just send me all your recipes by email after this, OK? |
87 | 00:04:02,640 | 00:04:04,520 | (LAUGHTER) We'll strike a deal. | (LAUGHTER) We'll strike a deal. |
88 | 00:04:04,720 | 00:04:07,120 | Noby, any last words to Frank? | Noby, any last words to Frank? |
89 | 00:04:07,320 | 00:04:09,960 | Have fun. I'm with you. | Have fun. I'm with you. |
90 | 00:04:10,160 | 00:04:14,560 | You must be keen to find out what we're cooking in this final battle. | You must be keen to find out what we're cooking in this final battle. |
91 | 00:04:14,760 | 00:04:16,840 | We want to see your best... | We want to see your best... |
92 | 00:04:18,080 | 00:04:20,120 | ..tea-smoked duck. | ..tea-smoked duck. |
93 | 00:04:22,200 | 00:04:25,520 | MAEVE O'MEARA: Tea-smoked duck is the traditional southern Chinese dish | MAEVE O'MEARA: Tea-smoked duck is the traditional southern Chinese dish |
94 | 00:04:25,720 | 00:04:29,280 | served at elaborate banquets and at festive events. | served at elaborate banquets and at festive events. |
95 | 00:04:29,480 | 00:04:34,760 | This smoky rich duck is often served in buns, pancakes or with noodles. | This smoky rich duck is often served in buns, pancakes or with noodles. |
96 | 00:04:34,960 | 00:04:39,600 | You'll find tea-smoked duck a complex technique of cooking duck. | You'll find tea-smoked duck a complex technique of cooking duck. |
97 | 00:04:39,800 | 00:04:42,800 | That's why we chose it for you for the final challenge. | That's why we chose it for you for the final challenge. |
98 | 00:04:43,920 | 00:04:47,760 | Tonight our blind-tasting judge is Melissa. | Tonight our blind-tasting judge is Melissa. |
99 | 00:04:47,960 | 00:04:51,480 | I hope that you do this wonderful dish great justice | I hope that you do this wonderful dish great justice |
100 | 00:04:51,680 | 00:04:54,680 | and I look forward to tasting your tea-smoked duck. | and I look forward to tasting your tea-smoked duck. |
101 | 00:04:55,680 | 00:04:58,040 | Melissa will be the only judge tasting tonight | Melissa will be the only judge tasting tonight |
102 | 00:04:58,240 | 00:05:01,280 | and she won't know who prepared which dish. | and she won't know who prepared which dish. |
103 | 00:05:02,320 | 00:05:05,760 | You both have two hours, so let's cook. | You both have two hours, so let's cook. |
104 | 00:05:09,480 | 00:05:11,440 | FRANK: Do I want to win this evening? | FRANK: Do I want to win this evening? |
105 | 00:05:11,640 | 00:05:13,920 | Because the reputation of the restaurant is at stake... | Because the reputation of the restaurant is at stake... |
106 | 00:05:14,120 | 00:05:16,760 | I kind of need to win. (LAUGHS) | I kind of need to win. (LAUGHS) |
107 | 00:05:16,960 | 00:05:19,000 | And to ensure I've got a job when I leave. | And to ensure I've got a job when I leave. |
108 | 00:05:19,200 | 00:05:22,320 | But if I don't, um, I'm very happy | But if I don't, um, I'm very happy |
109 | 00:05:22,520 | 00:05:24,000 | because he's a very worthy opponent. | because he's a very worthy opponent. |
110 | 00:05:24,200 | 00:05:26,080 | (LAUGHS) Yeah, I wish him all the best. | (LAUGHS) Yeah, I wish him all the best. |
111 | 00:05:29,080 | 00:05:31,400 | I can't believe that I've made it this far. | I can't believe that I've made it this far. |
112 | 00:05:31,600 | 00:05:32,480 | Final night! | Final night! |
113 | 00:05:32,680 | 00:05:35,880 | And now to face up against Frank, it's quite amazing. | And now to face up against Frank, it's quite amazing. |
114 | 00:05:36,080 | 00:05:38,280 | Tonight, I'm making what I call cheating duck, | Tonight, I'm making what I call cheating duck, |
115 | 00:05:38,480 | 00:05:42,280 | which is a tea-smoked duck with Chinese pancakes and a cherry sauce. | which is a tea-smoked duck with Chinese pancakes and a cherry sauce. |
116 | 00:05:42,480 | 00:05:44,160 | So it's sort of like Peking duck | So it's sort of like Peking duck |
117 | 00:05:44,360 | 00:05:46,440 | but... not with Peking duck. | but... not with Peking duck. |
118 | 00:05:46,640 | 00:05:49,240 | So the first thing I did was to score the duck skin | So the first thing I did was to score the duck skin |
119 | 00:05:49,440 | 00:05:51,480 | and sprinkle over a fennel salt. | and sprinkle over a fennel salt. |
120 | 00:05:51,680 | 00:05:54,400 | After I salted the duck I let it to rest for about an hour | After I salted the duck I let it to rest for about an hour |
121 | 00:05:54,600 | 00:05:55,960 | to tenderise the meat. | to tenderise the meat. |
122 | 00:05:56,160 | 00:05:57,600 | Ah, I've only got a couple of hours | Ah, I've only got a couple of hours |
123 | 00:05:57,800 | 00:05:59,640 | so not heaps of time to work with a full duck | so not heaps of time to work with a full duck |
124 | 00:05:59,840 | 00:06:01,680 | so I thought I'd make it slightly easier for myself | so I thought I'd make it slightly easier for myself |
125 | 00:06:01,880 | 00:06:03,480 | by working just with the beast. | by working just with the beast. |
126 | 00:06:05,960 | 00:06:07,720 | OK, so tonight we're making a tea-smoked duck, | OK, so tonight we're making a tea-smoked duck, |
127 | 00:06:07,920 | 00:06:09,280 | with tamarind and plum sauce | with tamarind and plum sauce |
128 | 00:06:09,480 | 00:06:11,880 | and I'm gonna accompany with some springy thin egg noodles, | and I'm gonna accompany with some springy thin egg noodles, |
129 | 00:06:12,080 | 00:06:16,640 | a little simple cucumber, black fungus salad on top of some tofu. | a little simple cucumber, black fungus salad on top of some tofu. |
130 | 00:06:16,840 | 00:06:18,840 | So I'm cooking a whole duck because I feel that | So I'm cooking a whole duck because I feel that |
131 | 00:06:19,040 | 00:06:20,480 | duck cooked on the bone is better. | duck cooked on the bone is better. |
132 | 00:06:20,680 | 00:06:22,760 | You get the different textures of the breast and the thigh | You get the different textures of the breast and the thigh |
133 | 00:06:22,960 | 00:06:24,560 | and also the skin doesn't break as much. | and also the skin doesn't break as much. |
134 | 00:06:24,760 | 00:06:26,440 | So to make this duck, first we start off | So to make this duck, first we start off |
135 | 00:06:26,640 | 00:06:28,920 | by making a Szechuan salt and pepper mix | by making a Szechuan salt and pepper mix |
136 | 00:06:29,120 | 00:06:31,680 | which is toasted Szechuan peppercorn with sea salt. | which is toasted Szechuan peppercorn with sea salt. |
137 | 00:06:31,880 | 00:06:34,280 | That gets ground into a powder... | That gets ground into a powder... |
138 | 00:06:34,480 | 00:06:35,360 | Zoom. | Zoom. |
139 | 00:06:35,560 | 00:06:36,840 | ..and that gets rubbed over the duck. | ..and that gets rubbed over the duck. |
140 | 00:06:37,040 | 00:06:39,840 | So straightaway that duck is taking flavour from the spices. | So straightaway that duck is taking flavour from the spices. |
141 | 00:06:41,360 | 00:06:42,920 | Stuffed a bit of ginger inside of it. | Stuffed a bit of ginger inside of it. |
142 | 00:06:43,120 | 00:06:44,680 | We then make a smoke mix... | We then make a smoke mix... |
143 | 00:06:44,880 | 00:06:46,240 | So we get that up nice and hot. | So we get that up nice and hot. |
144 | 00:06:46,440 | 00:06:49,520 | ..which is jasmine tea, jasmine rice and brown sugar. | ..which is jasmine tea, jasmine rice and brown sugar. |
145 | 00:06:49,720 | 00:06:53,320 | So the smoke will add colour and smoke flavour to the duck | So the smoke will add colour and smoke flavour to the duck |
146 | 00:06:53,520 | 00:06:56,640 | and then I'm gonna steam it so it's nice and juicy and creamy inside, | and then I'm gonna steam it so it's nice and juicy and creamy inside, |
147 | 00:06:56,840 | 00:07:00,280 | and then we're gonna fry it, so we get a crispy skin at the end. | and then we're gonna fry it, so we get a crispy skin at the end. |
148 | 00:07:01,320 | 00:07:02,800 | How you going, Frank? | How you going, Frank? |
149 | 00:07:03,000 | 00:07:05,360 | Ah, so far so good. Yeah? | Ah, so far so good. Yeah? |
150 | 00:07:05,560 | 00:07:07,840 | How you doing? I think I'm under control right now. | How you doing? I think I'm under control right now. |
151 | 00:07:08,040 | 00:07:09,800 | Very good. | Very good. |
152 | 00:07:10,000 | 00:07:11,600 | So I'm making the cherry sauce right now. | So I'm making the cherry sauce right now. |
153 | 00:07:11,800 | 00:07:13,200 | So I'm just pitting some cherries | So I'm just pitting some cherries |
154 | 00:07:13,400 | 00:07:15,960 | and we're gonna stew them with some ginger, cinnamon, star-anise | and we're gonna stew them with some ginger, cinnamon, star-anise |
155 | 00:07:16,160 | 00:07:17,680 | and a little bit of soy as well. | and a little bit of soy as well. |
156 | 00:07:17,880 | 00:07:21,240 | Break that down and hopefully it will make a nice delicious sauce. | Break that down and hopefully it will make a nice delicious sauce. |
157 | 00:07:21,440 | 00:07:22,720 | MARK OLIVE: Noby. Hello. | MARK OLIVE: Noby. Hello. |
158 | 00:07:22,920 | 00:07:24,360 | Two trophies. Yes. | Two trophies. Yes. |
159 | 00:07:24,560 | 00:07:26,400 | Impressive. Very nice to look at. | Impressive. Very nice to look at. |
160 | 00:07:26,600 | 00:07:27,880 | So what are you cooking? | So what are you cooking? |
161 | 00:07:28,080 | 00:07:29,440 | It sort of like a play on Peking duck, | It sort of like a play on Peking duck, |
162 | 00:07:29,640 | 00:07:31,480 | which is very difficult to cook at home | which is very difficult to cook at home |
163 | 00:07:31,680 | 00:07:33,760 | and so I'm kind of doing it with this duck breast instead. | and so I'm kind of doing it with this duck breast instead. |
164 | 00:07:33,960 | 00:07:38,440 | Well, it's not very common to just use duck breast in Chinese cooking. | Well, it's not very common to just use duck breast in Chinese cooking. |
165 | 00:07:38,640 | 00:07:40,160 | They always use the whole duck. Yep. | They always use the whole duck. Yep. |
166 | 00:07:40,360 | 00:07:43,120 | The bones and the whole carcass can really keep the duck moist. | The bones and the whole carcass can really keep the duck moist. |
167 | 00:07:43,320 | 00:07:46,000 | How are you gonna make sure that your duck breast | How are you gonna make sure that your duck breast |
168 | 00:07:46,200 | 00:07:48,080 | is gonna stay nice and juicy? | is gonna stay nice and juicy? |
169 | 00:07:48,280 | 00:07:50,480 | Uh, first things first, I guess, is not to over-smoke it. | Uh, first things first, I guess, is not to over-smoke it. |
170 | 00:07:50,680 | 00:07:54,440 | So pan-frying it first, skin side down, to render off some of that fat | So pan-frying it first, skin side down, to render off some of that fat |
171 | 00:07:54,640 | 00:07:56,240 | and then to smoke it to finish it off. | and then to smoke it to finish it off. |
172 | 00:07:56,440 | 00:07:57,920 | So where did this recipe come from? | So where did this recipe come from? |
173 | 00:07:58,120 | 00:08:00,680 | First time I actually cooked it, I used one of Frank's recipes. | First time I actually cooked it, I used one of Frank's recipes. |
174 | 00:08:00,880 | 00:08:02,240 | Oh, well, well, well. | Oh, well, well, well. |
175 | 00:08:02,440 | 00:08:05,200 | Um, so yeah, yeah. OK, sweet. | Um, so yeah, yeah. OK, sweet. |
176 | 00:08:05,400 | 00:08:07,720 | Thanks, Noby. Are you making the same dish as me? | Thanks, Noby. Are you making the same dish as me? |
177 | 00:08:07,920 | 00:08:09,880 | Oh, not quite. I wouldn't dare. | Oh, not quite. I wouldn't dare. |
178 | 00:08:10,080 | 00:08:13,520 | And, uh, I don't see many cherries in Asia. | And, uh, I don't see many cherries in Asia. |
179 | 00:08:13,720 | 00:08:15,880 | No. I mean, what's the deal with that? | No. I mean, what's the deal with that? |
180 | 00:08:16,080 | 00:08:18,040 | Uh, so a lot of people like to have... | Uh, so a lot of people like to have... |
181 | 00:08:18,240 | 00:08:20,360 | Well, plum sauce is very popular in Chinese cuisine as well | Well, plum sauce is very popular in Chinese cuisine as well |
182 | 00:08:20,600 | 00:08:23,520 | but I thought I'd just do something different today and have cherries instead. | but I thought I'd just do something different today and have cherries instead. |
183 | 00:08:23,720 | 00:08:25,000 | It tastes just as good as plums. | It tastes just as good as plums. |
184 | 00:08:25,200 | 00:08:27,440 | Good luck, mate. Thank you very much. Thank you. | Good luck, mate. Thank you very much. Thank you. |
185 | 00:08:32,840 | 00:08:34,040 | Yum! | Yum! |
186 | 00:08:34,240 | 00:08:38,720 | So after the smoking, the duck is a nice chocolatey light coffee colour. | So after the smoking, the duck is a nice chocolatey light coffee colour. |
187 | 00:08:38,920 | 00:08:41,360 | That will tell you it's got the right level of smoke. | That will tell you it's got the right level of smoke. |
188 | 00:08:42,640 | 00:08:44,080 | We then go to steaming. | We then go to steaming. |
189 | 00:08:47,760 | 00:08:49,840 | Now what that does is, it kind of braises the duck, | Now what that does is, it kind of braises the duck, |
190 | 00:08:50,040 | 00:08:51,720 | so the duck is fully cooked. | so the duck is fully cooked. |
191 | 00:08:51,920 | 00:08:54,280 | So we're trying to get some of that fat rendering into the meat. | So we're trying to get some of that fat rendering into the meat. |
192 | 00:08:54,480 | 00:08:58,720 | So, guys, what's it like watching Chef Frank up here? | So, guys, what's it like watching Chef Frank up here? |
193 | 00:09:04,760 | 00:09:07,040 | I don't know why we sit here! | I don't know why we sit here! |
194 | 00:09:09,040 | 00:09:10,520 | So what's he like as a boss, guys? | So what's he like as a boss, guys? |
195 | 00:09:10,720 | 00:09:13,440 | He's a good, very, very good boss. | He's a good, very, very good boss. |
196 | 00:09:13,640 | 00:09:16,640 | Ah, he never say no to sharing his experience. | Ah, he never say no to sharing his experience. |
197 | 00:09:16,840 | 00:09:18,560 | Nice. What have you got over here? | Nice. What have you got over here? |
198 | 00:09:18,760 | 00:09:21,200 | Uh, I've got this cherry sauce going on in this direction. | Uh, I've got this cherry sauce going on in this direction. |
199 | 00:09:21,400 | 00:09:22,200 | Yep. | Yep. |
200 | 00:09:22,400 | 00:09:24,600 | So lots of ginger in there. That looks like what I'm doing. | So lots of ginger in there. That looks like what I'm doing. |
201 | 00:09:24,800 | 00:09:26,520 | Oh, there we go. Twinsies! | Oh, there we go. Twinsies! |
202 | 00:09:26,720 | 00:09:28,560 | Now, look, you're two losses down, | Now, look, you're two losses down, |
203 | 00:09:28,760 | 00:09:30,920 | guys, do you think he's gonna have a win? | guys, do you think he's gonna have a win? |
204 | 00:09:31,120 | 00:09:33,600 | Absolutely. We wish him for sure, yes. | Absolutely. We wish him for sure, yes. |
205 | 00:09:33,800 | 00:09:34,800 | Why not? | Why not? |
206 | 00:09:35,000 | 00:09:37,040 | (LAUGHS) Ah, I'd love to win. | (LAUGHS) Ah, I'd love to win. |
207 | 00:09:37,240 | 00:09:40,600 | Cheer him on because he's gonna need all of the support he can get. | Cheer him on because he's gonna need all of the support he can get. |
208 | 00:09:40,800 | 00:09:43,600 | Go, Frank, go! (LAUGHS) | Go, Frank, go! (LAUGHS) |
209 | 00:09:43,800 | 00:09:45,720 | And, Wing, tone it down. | And, Wing, tone it down. |
210 | 00:09:48,080 | 00:09:50,520 | Noby, good luck. | Noby, good luck. |
211 | 00:09:50,720 | 00:09:52,000 | (BOTH LAUGH) | (BOTH LAUGH) |
212 | 00:09:52,200 | 00:09:54,480 | Is that what you do in the restaurant for good luck? | Is that what you do in the restaurant for good luck? |
213 | 00:09:54,680 | 00:09:56,160 | Before every service. | Before every service. |
214 | 00:10:00,360 | 00:10:01,680 | Are you making pastry again? | Are you making pastry again? |
215 | 00:10:01,880 | 00:10:03,240 | This one's for my dad this time. | This one's for my dad this time. |
216 | 00:10:03,440 | 00:10:06,440 | Oh, my God, the pastry master is gonna do it again. | Oh, my God, the pastry master is gonna do it again. |
217 | 00:10:06,640 | 00:10:08,840 | I'm not gonna stand a chance, then, am I? | I'm not gonna stand a chance, then, am I? |
218 | 00:10:09,040 | 00:10:12,520 | In front of me are two delicious plates of duck. | In front of me are two delicious plates of duck. |
219 | 00:10:12,720 | 00:10:14,160 | I am really torn. | I am really torn. |
220 | 00:10:19,240 | 00:10:21,080 | DAN HONG: You've got one hour to go, guys. | DAN HONG: You've got one hour to go, guys. |
221 | 00:10:23,520 | 00:10:25,840 | MAEVE O'MEARA: It's the final night of Chinese week. | MAEVE O'MEARA: It's the final night of Chinese week. |
222 | 00:10:26,040 | 00:10:29,320 | China Doll head chef Frank is in a tea-smoked duck battle | China Doll head chef Frank is in a tea-smoked duck battle |
223 | 00:10:29,520 | 00:10:31,800 | with last home cook standing Noby. | with last home cook standing Noby. |
224 | 00:10:32,000 | 00:10:34,400 | So here I'm preparing the wok for smoking. | So here I'm preparing the wok for smoking. |
225 | 00:10:34,600 | 00:10:37,720 | So I'm just laying it with some rice, brown sugar, tea, | So I'm just laying it with some rice, brown sugar, tea, |
226 | 00:10:37,920 | 00:10:39,360 | cinnamon and some star-anise. | cinnamon and some star-anise. |
227 | 00:10:39,560 | 00:10:42,000 | And Frank is still steaming his duck. | And Frank is still steaming his duck. |
228 | 00:10:43,440 | 00:10:47,080 | That looks really good. Looks. Smells. All of the things. | That looks really good. Looks. Smells. All of the things. |
229 | 00:10:47,280 | 00:10:48,640 | (LAUGHS) | (LAUGHS) |
230 | 00:10:48,840 | 00:10:51,040 | But it's up to blind-tasting judge Melissa | But it's up to blind-tasting judge Melissa |
231 | 00:10:51,240 | 00:10:54,440 | to decide whether it tastes as good as it looks. | to decide whether it tastes as good as it looks. |
232 | 00:10:55,480 | 00:10:57,720 | Tea-smoked duck is smoked. | Tea-smoked duck is smoked. |
233 | 00:10:57,920 | 00:10:59,960 | It's then usually steamed and then fried | It's then usually steamed and then fried |
234 | 00:11:00,160 | 00:11:03,160 | so you have this rich, tender and juicy meat, | so you have this rich, tender and juicy meat, |
235 | 00:11:03,360 | 00:11:05,760 | so I'd like something to contrast that. | so I'd like something to contrast that. |
236 | 00:11:05,960 | 00:11:09,400 | Whether or not that is some beautiful noodles or a crisp salad, | Whether or not that is some beautiful noodles or a crisp salad, |
237 | 00:11:09,600 | 00:11:14,080 | textural contrast is really important in such a beautiful dish. | textural contrast is really important in such a beautiful dish. |
238 | 00:11:14,280 | 00:11:16,360 | I'm gonna start making the Chinese pancakes, | I'm gonna start making the Chinese pancakes, |
239 | 00:11:16,560 | 00:11:18,000 | so I'm just gonna sift some flour now, | so I'm just gonna sift some flour now, |
240 | 00:11:18,200 | 00:11:19,800 | add some water and form a dough. | add some water and form a dough. |
241 | 00:11:20,000 | 00:11:22,720 | With the pancakes, it's really a vehicle for the flavour | With the pancakes, it's really a vehicle for the flavour |
242 | 00:11:22,920 | 00:11:24,640 | because so many of the flavours are intense, | because so many of the flavours are intense, |
243 | 00:11:24,840 | 00:11:27,600 | something like a pancake can just help them mellow out a little bit. | something like a pancake can just help them mellow out a little bit. |
244 | 00:11:27,800 | 00:11:30,320 | Um, I'm trying just to achieve quite a silky consistency | Um, I'm trying just to achieve quite a silky consistency |
245 | 00:11:30,520 | 00:11:32,960 | so I'm just gonna knead it as much as I can. | so I'm just gonna knead it as much as I can. |
246 | 00:11:33,160 | 00:11:36,080 | The method is to stick two balls together with sesame oil, | The method is to stick two balls together with sesame oil, |
247 | 00:11:36,280 | 00:11:39,160 | you then roll those two together to make a pancake | you then roll those two together to make a pancake |
248 | 00:11:39,360 | 00:11:41,000 | and then pan-fry it. | and then pan-fry it. |
249 | 00:11:42,600 | 00:11:45,160 | FRANK: Are you making pastry again? I'm making pastry again. | FRANK: Are you making pastry again? I'm making pastry again. |
250 | 00:11:45,360 | 00:11:47,960 | Oh, my God, here we go again. | Oh, my God, here we go again. |
251 | 00:11:48,160 | 00:11:50,360 | The pastry master is gonna do it again. | The pastry master is gonna do it again. |
252 | 00:11:50,560 | 00:11:52,320 | Uh, this one is from my dad this time. | Uh, this one is from my dad this time. |
253 | 00:11:52,520 | 00:11:54,800 | I'm not gonna stand a chance then, am I? | I'm not gonna stand a chance then, am I? |
254 | 00:11:55,040 | 00:11:58,480 | Pastry is not one of those things that people approach light-heartedly. | Pastry is not one of those things that people approach light-heartedly. |
255 | 00:11:58,680 | 00:12:00,240 | A lot of things can go wrong. | A lot of things can go wrong. |
256 | 00:12:00,440 | 00:12:03,640 | And to have him cook fresh pastry in every cook that he's done, | And to have him cook fresh pastry in every cook that he's done, |
257 | 00:12:03,840 | 00:12:05,320 | I was a bit apprehensive. | I was a bit apprehensive. |
258 | 00:12:05,520 | 00:12:07,440 | Nice chewiness, quite thin. | Nice chewiness, quite thin. |
259 | 00:12:07,640 | 00:12:09,280 | Pretty happy. | Pretty happy. |
260 | 00:12:10,480 | 00:12:13,040 | Because the duck's quite rich - it's got its tamarind and plum sauce - | Because the duck's quite rich - it's got its tamarind and plum sauce - |
261 | 00:12:13,240 | 00:12:17,440 | so I'm gonna have plain noodles act as a vehicle to absorb that sauce | so I'm gonna have plain noodles act as a vehicle to absorb that sauce |
262 | 00:12:17,640 | 00:12:20,400 | and it's a very quick blanche, literally seconds. | and it's a very quick blanche, literally seconds. |
263 | 00:12:20,600 | 00:12:23,280 | CHEF: 17, 18, 19, that's it. | CHEF: 17, 18, 19, that's it. |
264 | 00:12:23,480 | 00:12:26,480 | You stop the cooking straightaway with some iced water. | You stop the cooking straightaway with some iced water. |
265 | 00:12:26,680 | 00:12:28,320 | Beautiful. | Beautiful. |
266 | 00:12:29,480 | 00:12:34,160 | There's also salad, which is a salad of cucumber and black fungus. | There's also salad, which is a salad of cucumber and black fungus. |
267 | 00:12:35,600 | 00:12:37,400 | Something refreshing, there's crunch in there, | Something refreshing, there's crunch in there, |
268 | 00:12:37,600 | 00:12:39,200 | there's red cabbage, there's ginger. | there's red cabbage, there's ginger. |
269 | 00:12:39,400 | 00:12:41,560 | Just to get that extra crunch I'm using this... | Just to get that extra crunch I'm using this... |
270 | 00:12:41,760 | 00:12:44,960 | ..uh, what we call wood ear mushrooms, or black fungus. | ..uh, what we call wood ear mushrooms, or black fungus. |
271 | 00:12:45,160 | 00:12:49,040 | They're like little ears and they grow on the sides of trees. | They're like little ears and they grow on the sides of trees. |
272 | 00:12:49,240 | 00:12:51,040 | So hopefully is gonna give me a bit of an edge | So hopefully is gonna give me a bit of an edge |
273 | 00:12:51,240 | 00:12:52,680 | 'cause he's making pancakes. | 'cause he's making pancakes. |
274 | 00:12:55,760 | 00:12:58,720 | Sometimes the best things are just kept simple. Yum. | Sometimes the best things are just kept simple. Yum. |
275 | 00:13:01,600 | 00:13:04,760 | Once I'd rested the duck, I then pan-fried it skin side down | Once I'd rested the duck, I then pan-fried it skin side down |
276 | 00:13:04,960 | 00:13:06,480 | to render down some of the fat. | to render down some of the fat. |
277 | 00:13:07,680 | 00:13:10,120 | I then put it into the smoker for about 15 minutes. | I then put it into the smoker for about 15 minutes. |
278 | 00:13:11,240 | 00:13:13,080 | I've got a lot of smokiness in there right now. | I've got a lot of smokiness in there right now. |
279 | 00:13:13,280 | 00:13:15,720 | Hopefully, when I take it out, not only will it be cooked through | Hopefully, when I take it out, not only will it be cooked through |
280 | 00:13:15,920 | 00:13:17,800 | but it will also have that beautiful smoky flavour. | but it will also have that beautiful smoky flavour. |
281 | 00:13:18,000 | 00:13:20,600 | DAN HONG: There's 10 minutes to go. 10 minutes. | DAN HONG: There's 10 minutes to go. 10 minutes. |
282 | 00:13:22,720 | 00:13:24,160 | While I was making the cherry sauce | While I was making the cherry sauce |
283 | 00:13:24,360 | 00:13:26,960 | I just couldn't quite figure out what was wrong with it. | I just couldn't quite figure out what was wrong with it. |
284 | 00:13:27,160 | 00:13:28,480 | I think it was a bit too sweet | I think it was a bit too sweet |
285 | 00:13:28,680 | 00:13:30,480 | so I tried to balance it out with some soy | so I tried to balance it out with some soy |
286 | 00:13:30,680 | 00:13:33,120 | but I also thought it was losing a little bit of the heat. | but I also thought it was losing a little bit of the heat. |
287 | 00:13:33,320 | 00:13:34,840 | Yeah, little bit too sweet. | Yeah, little bit too sweet. |
288 | 00:13:35,040 | 00:13:37,600 | I want a little bit more kick from the ginger. | I want a little bit more kick from the ginger. |
289 | 00:13:37,800 | 00:13:40,160 | I was OK with the sauce but not completely happy. | I was OK with the sauce but not completely happy. |
290 | 00:13:43,960 | 00:13:45,680 | So the way to tell the duck is steamed enough, | So the way to tell the duck is steamed enough, |
291 | 00:13:45,880 | 00:13:48,360 | you grab both legs and you give them a bit of a waggle. | you grab both legs and you give them a bit of a waggle. |
292 | 00:13:48,560 | 00:13:51,120 | If he's being a bit stubborn, it's not cooked enough. | If he's being a bit stubborn, it's not cooked enough. |
293 | 00:13:51,320 | 00:13:54,520 | But if he's letting you do what you want, you're good to go. | But if he's letting you do what you want, you're good to go. |
294 | 00:13:54,720 | 00:13:56,160 | Noby! | Noby! |
295 | 00:13:57,360 | 00:13:58,640 | Ooh! | Ooh! |
296 | 00:13:58,840 | 00:14:00,280 | Oh, look at those! | Oh, look at those! |
297 | 00:14:01,520 | 00:14:02,880 | Maybe go for the side. | Maybe go for the side. |
298 | 00:14:03,080 | 00:14:05,480 | Go for the side and then you won't burst the skin. | Go for the side and then you won't burst the skin. |
299 | 00:14:05,680 | 00:14:08,200 | Get right in there. What temperature where you aiming for? | Get right in there. What temperature where you aiming for? |
300 | 00:14:08,400 | 00:14:10,680 | Ah, hopefully about 60ish or even 55. | Ah, hopefully about 60ish or even 55. |
301 | 00:14:10,880 | 00:14:12,480 | Same. Yeah. | Same. Yeah. |
302 | 00:14:12,680 | 00:14:15,040 | Alright, best of luck, mister. Cheers, thanks. | Alright, best of luck, mister. Cheers, thanks. |
303 | 00:14:15,240 | 00:14:17,120 | Leave that for another couple of minutes. | Leave that for another couple of minutes. |
304 | 00:14:18,440 | 00:14:21,440 | Five minutes before we need your plate on the pass, thanks. | Five minutes before we need your plate on the pass, thanks. |
305 | 00:14:21,640 | 00:14:24,880 | Chop him in half. Brush him with sesame oil. | Chop him in half. Brush him with sesame oil. |
306 | 00:14:25,080 | 00:14:27,840 | Douse him with a bit of flour to get that crispy factor | Douse him with a bit of flour to get that crispy factor |
307 | 00:14:28,040 | 00:14:29,480 | in the, uh, in the fryer. | in the, uh, in the fryer. |
308 | 00:14:29,680 | 00:14:31,000 | The whole point of frying is to... | The whole point of frying is to... |
309 | 00:14:31,200 | 00:14:33,040 | ..get those different textures through the duck - | ..get those different textures through the duck - |
310 | 00:14:33,240 | 00:14:35,520 | crispy, chewy and soft. | crispy, chewy and soft. |
311 | 00:14:37,680 | 00:14:39,960 | Two minutes left, guys. There's two minutes. | Two minutes left, guys. There's two minutes. |
312 | 00:14:41,600 | 00:14:44,800 | When I slice into the duck, it looked perfect. | When I slice into the duck, it looked perfect. |
313 | 00:14:45,000 | 00:14:46,280 | It was pink, it was juicy, | It was pink, it was juicy, |
314 | 00:14:46,480 | 00:14:48,520 | and I couldn't really have asked for anything better. | and I couldn't really have asked for anything better. |
315 | 00:14:48,720 | 00:14:49,760 | Mm, we're good. | Mm, we're good. |
316 | 00:14:49,960 | 00:14:53,080 | And I just hope that all the other accompaniments are perfect as well. | And I just hope that all the other accompaniments are perfect as well. |
317 | 00:15:01,120 | 00:15:04,040 | Just like my chefs, I kind of cut it quite fine again. | Just like my chefs, I kind of cut it quite fine again. |
318 | 00:15:07,280 | 00:15:10,240 | MARK OLIVE: One minute. Come on, guys, hustle! | MARK OLIVE: One minute. Come on, guys, hustle! |
319 | 00:15:16,640 | 00:15:18,560 | 30 seconds, Frank! | 30 seconds, Frank! |
320 | 00:15:30,640 | 00:15:32,600 | Come on, Noby, move it. | Come on, Noby, move it. |
321 | 00:15:38,040 | 00:15:40,280 | Frank, you better tszuj and run! | Frank, you better tszuj and run! |
322 | 00:15:42,720 | 00:15:44,520 | Put it on the pass! | Put it on the pass! |
323 | 00:15:46,560 | 00:15:48,080 | (APPLAUSE) | (APPLAUSE) |
324 | 00:15:49,760 | 00:15:51,040 | Oh, my God. | Oh, my God. |
325 | 00:15:51,240 | 00:15:53,120 | That looks amazing! | That looks amazing! |
326 | 00:15:53,320 | 00:15:55,720 | Once I saw Frank's dish on the pass | Once I saw Frank's dish on the pass |
327 | 00:15:55,920 | 00:15:59,720 | that just set the benchmark for what I want my cooking to be. | that just set the benchmark for what I want my cooking to be. |
328 | 00:15:59,920 | 00:16:02,000 | It smells like everything you want to eat. | It smells like everything you want to eat. |
329 | 00:16:02,200 | 00:16:03,480 | (CHUCKLES) | (CHUCKLES) |
330 | 00:16:03,680 | 00:16:06,240 | It was beautiful, it smelled delicious. | It was beautiful, it smelled delicious. |
331 | 00:16:06,440 | 00:16:08,720 | Look at this. Look how well that duck's cooked. | Look at this. Look how well that duck's cooked. |
332 | 00:16:08,920 | 00:16:10,080 | Thank you. | Thank you. |
333 | 00:16:10,280 | 00:16:12,280 | I'm sure it will be the, like, dinner of a century. | I'm sure it will be the, like, dinner of a century. |
334 | 00:16:19,120 | 00:16:21,280 | MAEVE O'MEARA: It's the final night of Chinese Week | MAEVE O'MEARA: It's the final night of Chinese Week |
335 | 00:16:21,480 | 00:16:25,160 | and the tea-smoked duck battle is finally over. | and the tea-smoked duck battle is finally over. |
336 | 00:16:25,360 | 00:16:26,640 | Come over here, Noby. | Come over here, Noby. |
337 | 00:16:26,840 | 00:16:29,160 | Home cook Noby and China Doll head chef Frank... | Home cook Noby and China Doll head chef Frank... |
338 | 00:16:29,360 | 00:16:31,120 | May the best dish win. May the best dish win. | May the best dish win. May the best dish win. |
339 | 00:16:31,320 | 00:16:35,240 | ..must now wait to see what Melissa, tonight's blind-tasting judge, | ..must now wait to see what Melissa, tonight's blind-tasting judge, |
340 | 00:16:35,440 | 00:16:36,720 | will decide. | will decide. |
341 | 00:16:36,920 | 00:16:37,920 | Oh. | Oh. |
342 | 00:16:38,120 | 00:16:41,360 | It smells so good in here. | It smells so good in here. |
343 | 00:16:41,560 | 00:16:44,960 | Well, you missed a really focused battle. | Well, you missed a really focused battle. |
344 | 00:16:45,160 | 00:16:46,480 | You could sense the final | You could sense the final |
345 | 00:16:46,720 | 00:16:51,200 | and you've two really different plates of tea-smoked duck on the pass tonight. | and you've two really different plates of tea-smoked duck on the pass tonight. |
346 | 00:16:51,400 | 00:16:53,720 | And I'm starving so... | And I'm starving so... |
347 | 00:16:53,920 | 00:17:00,040 | This is tea-smoked duck breast with Chinese pancakes and a cherry sauce. | This is tea-smoked duck breast with Chinese pancakes and a cherry sauce. |
348 | 00:17:00,240 | 00:17:02,520 | Ooh, very interesting. | Ooh, very interesting. |
349 | 00:17:02,720 | 00:17:04,920 | This just looks so beautiful. | This just looks so beautiful. |
350 | 00:17:05,120 | 00:17:09,400 | I'm seeing some handmade Peking duck pastry here. | I'm seeing some handmade Peking duck pastry here. |
351 | 00:17:09,600 | 00:17:11,960 | They are handmade Beijing-style pancakes. | They are handmade Beijing-style pancakes. |
352 | 00:17:12,160 | 00:17:14,640 | That's points immediately, right there, for making pancakes. | That's points immediately, right there, for making pancakes. |
353 | 00:17:14,840 | 00:17:17,000 | Everything from scratch is really lovely. | Everything from scratch is really lovely. |
354 | 00:17:17,200 | 00:17:22,440 | I think that the duck breast/cherry combo, very French. | I think that the duck breast/cherry combo, very French. |
355 | 00:17:22,640 | 00:17:24,440 | East meets West. | East meets West. |
356 | 00:17:24,640 | 00:17:27,840 | I don't see any problem in fusing those two cultures together | I don't see any problem in fusing those two cultures together |
357 | 00:17:28,040 | 00:17:30,640 | because they are the two cultures of the world | because they are the two cultures of the world |
358 | 00:17:30,840 | 00:17:33,280 | who can cook duck best, in my opinion. | who can cook duck best, in my opinion. |
359 | 00:17:39,040 | 00:17:41,800 | I want to make sure that I get a little bit of everything. | I want to make sure that I get a little bit of everything. |
360 | 00:17:46,560 | 00:17:47,640 | Mmm. | Mmm. |
361 | 00:17:47,840 | 00:17:51,480 | I think that duck works beautifully with fruit-driven sweet sauces | I think that duck works beautifully with fruit-driven sweet sauces |
362 | 00:17:51,680 | 00:17:54,760 | but you do need to be a little careful not to overpower | but you do need to be a little careful not to overpower |
363 | 00:17:54,960 | 00:17:57,040 | the savoury flavours | the savoury flavours |
364 | 00:17:57,240 | 00:17:59,720 | and as you can see, there's so much cherry sauce on this one | and as you can see, there's so much cherry sauce on this one |
365 | 00:17:59,920 | 00:18:02,560 | that its busted right through this beautiful handmade pancake. | that its busted right through this beautiful handmade pancake. |
366 | 00:18:02,760 | 00:18:04,480 | How's the duck? | How's the duck? |
367 | 00:18:04,680 | 00:18:07,080 | Mm, the crucial element... That's right. | Mm, the crucial element... That's right. |
368 | 00:18:07,280 | 00:18:08,720 | Well, I am going to... | Well, I am going to... |
369 | 00:18:10,120 | 00:18:12,200 | ..just have a little bit more of this. | ..just have a little bit more of this. |
370 | 00:18:15,800 | 00:18:17,200 | It looks perfectly cooked, though. | It looks perfectly cooked, though. |
371 | 00:18:17,400 | 00:18:21,440 | I mean, it's beautifully pink, the skin looks nicely caramelised. | I mean, it's beautifully pink, the skin looks nicely caramelised. |
372 | 00:18:21,640 | 00:18:23,280 | Mm-hm. | Mm-hm. |
373 | 00:18:23,480 | 00:18:27,960 | The meat is succulent, it has a lovely soft texture to it. | The meat is succulent, it has a lovely soft texture to it. |
374 | 00:18:28,160 | 00:18:32,400 | The smoke is apparent but not overpowering. | The smoke is apparent but not overpowering. |
375 | 00:18:32,600 | 00:18:37,760 | In terms of cooking the duck, they have really nailed it. | In terms of cooking the duck, they have really nailed it. |
376 | 00:18:38,800 | 00:18:41,560 | If I had to say anything, I'd say maybe a little bit too generous | If I had to say anything, I'd say maybe a little bit too generous |
377 | 00:18:41,760 | 00:18:43,760 | with that lovely cherry sauce. | with that lovely cherry sauce. |
378 | 00:18:43,960 | 00:18:49,400 | Melissa, tea-smoked whole duck with tamarind and plum sauce. | Melissa, tea-smoked whole duck with tamarind and plum sauce. |
379 | 00:18:49,600 | 00:18:51,400 | Wow, a whole duck. | Wow, a whole duck. |
380 | 00:18:51,600 | 00:18:55,720 | Very, very impressive and very classic in a tea-smoked duck dish. | Very, very impressive and very classic in a tea-smoked duck dish. |
381 | 00:18:55,920 | 00:18:59,760 | And I can smell all of those beautiful aromats | And I can smell all of those beautiful aromats |
382 | 00:18:59,960 | 00:19:01,680 | just doing their job. | just doing their job. |
383 | 00:19:03,200 | 00:19:04,560 | Sorry, I just had to smell. | Sorry, I just had to smell. |
384 | 00:19:04,760 | 00:19:06,720 | Had to check it out. I had to, you know? | Had to check it out. I had to, you know? |
385 | 00:19:06,920 | 00:19:09,360 | Hey, that's as far you're getting because this duck is mine! | Hey, that's as far you're getting because this duck is mine! |
386 | 00:19:09,600 | 00:19:13,880 | You're right, the best sign of seeing if something's smoked well is smelling it. | You're right, the best sign of seeing if something's smoked well is smelling it. |
387 | 00:19:14,080 | 00:19:15,000 | Exactly. Absolutely. | Exactly. Absolutely. |
388 | 00:19:15,200 | 00:19:18,400 | Because it's really about the aroma, the fragrance of smoke. | Because it's really about the aroma, the fragrance of smoke. |
389 | 00:19:20,200 | 00:19:21,240 | OK. | OK. |
390 | 00:19:26,400 | 00:19:29,640 | This is like the perfect meal to me - you've got the duck, | This is like the perfect meal to me - you've got the duck, |
391 | 00:19:29,840 | 00:19:31,480 | got the noodles on the side, | got the noodles on the side, |
392 | 00:19:31,680 | 00:19:35,640 | plus that really fresh salad to cut everything. | plus that really fresh salad to cut everything. |
393 | 00:19:37,920 | 00:19:42,520 | This is the perfect expression of modern Chinese cuisine. | This is the perfect expression of modern Chinese cuisine. |
394 | 00:19:42,720 | 00:19:46,040 | The duck - cooked all the way through but still really succulent. | The duck - cooked all the way through but still really succulent. |
395 | 00:19:46,240 | 00:19:50,040 | The smoke - a subtle sensation on the palette. | The smoke - a subtle sensation on the palette. |
396 | 00:19:50,240 | 00:19:53,200 | This gorgeous sweet, sour sauce. | This gorgeous sweet, sour sauce. |
397 | 00:19:53,400 | 00:19:57,200 | And I love the fact that the plums still have freshness to them, | And I love the fact that the plums still have freshness to them, |
398 | 00:19:57,400 | 00:19:59,600 | they're not completely cooked down and jammy. | they're not completely cooked down and jammy. |
399 | 00:20:00,640 | 00:20:04,560 | The noodles - the seasoning is lovely and they're really tender | The noodles - the seasoning is lovely and they're really tender |
400 | 00:20:04,760 | 00:20:07,080 | and then the salad is fresh | and then the salad is fresh |
401 | 00:20:07,280 | 00:20:09,760 | and it really provides a cooling contrast | and it really provides a cooling contrast |
402 | 00:20:09,960 | 00:20:12,000 | to this rich, aromatic duck. | to this rich, aromatic duck. |
403 | 00:20:14,160 | 00:20:15,520 | What are you gonna choose? | What are you gonna choose? |
404 | 00:20:15,720 | 00:20:19,760 | This is so difficult, I am really torn right now. | This is so difficult, I am really torn right now. |
405 | 00:20:19,960 | 00:20:22,920 | In front of me are two delicious plates of duck. | In front of me are two delicious plates of duck. |
406 | 00:20:23,120 | 00:20:26,120 | Both have so many things going for them. | Both have so many things going for them. |
407 | 00:20:26,320 | 00:20:28,480 | I really have to think about this for a minute. | I really have to think about this for a minute. |
408 | 00:20:34,440 | 00:20:36,720 | MAEVE O'MEARA: It's the last night of Chinese week. | MAEVE O'MEARA: It's the last night of Chinese week. |
409 | 00:20:36,920 | 00:20:41,160 | The final home cook Noby has been battling China Doll head chef Frank. | The final home cook Noby has been battling China Doll head chef Frank. |
410 | 00:20:42,400 | 00:20:44,720 | Melissa is about to deliver her verdict | Melissa is about to deliver her verdict |
411 | 00:20:44,920 | 00:20:47,480 | on which duck dish was her favourite. | on which duck dish was her favourite. |
412 | 00:20:49,000 | 00:20:51,520 | Well, it's the final battle of Chinese week | Well, it's the final battle of Chinese week |
413 | 00:20:51,720 | 00:20:53,320 | and what a week it's been. | and what a week it's been. |
414 | 00:20:53,520 | 00:20:55,600 | So how's everybody feeling? | So how's everybody feeling? |
415 | 00:20:55,800 | 00:20:57,240 | Feeling good. | Feeling good. |
416 | 00:20:57,440 | 00:21:00,200 | Feeling positive about the whole experience of what just happened. | Feeling positive about the whole experience of what just happened. |
417 | 00:21:00,400 | 00:21:03,040 | It was a pleasure of cooking next to Frank | It was a pleasure of cooking next to Frank |
418 | 00:21:03,240 | 00:21:07,600 | and, uh, I hope that Melissa enjoyed the food that we produced. | and, uh, I hope that Melissa enjoyed the food that we produced. |
419 | 00:21:09,040 | 00:21:10,320 | Frank, are you impressed? | Frank, are you impressed? |
420 | 00:21:10,520 | 00:21:12,440 | Yeah, I'm more than impressed. | Yeah, I'm more than impressed. |
421 | 00:21:12,640 | 00:21:16,520 | Very courageous and brave to undertake any kind of competition | Very courageous and brave to undertake any kind of competition |
422 | 00:21:16,720 | 00:21:19,480 | so I'm very, very impressed indeed. | so I'm very, very impressed indeed. |
423 | 00:21:19,680 | 00:21:23,280 | Melissa, there's two plates of tea-smoked duck on the pass. | Melissa, there's two plates of tea-smoked duck on the pass. |
424 | 00:21:23,480 | 00:21:26,800 | Which plate on the pass was your favourite? | Which plate on the pass was your favourite? |
425 | 00:21:27,000 | 00:21:31,440 | For me, the best plate on the pass is... | For me, the best plate on the pass is... |
426 | 00:21:40,360 | 00:21:43,480 | ..tea-smoked whole duck with tamarind and plum sauce. | ..tea-smoked whole duck with tamarind and plum sauce. |
427 | 00:21:43,680 | 00:21:45,400 | (APPLAUSE) | (APPLAUSE) |
428 | 00:21:49,480 | 00:21:53,040 | I take it that's yours, Frank? I did cook that, yes. | I take it that's yours, Frank? I did cook that, yes. |
429 | 00:21:54,680 | 00:21:57,560 | How are you feeling? A sense of relief. | How are you feeling? A sense of relief. |
430 | 00:21:57,760 | 00:22:00,240 | I'm proud to have a win for China Doll as well. | I'm proud to have a win for China Doll as well. |
431 | 00:22:00,440 | 00:22:03,960 | But at the same time, I've got to know Noby a little bit | But at the same time, I've got to know Noby a little bit |
432 | 00:22:04,160 | 00:22:05,440 | over the course of the week | over the course of the week |
433 | 00:22:05,640 | 00:22:07,760 | and for me, it's a real privilege to cook alongside him | and for me, it's a real privilege to cook alongside him |
434 | 00:22:07,960 | 00:22:10,640 | and to see what home cooks can do. | and to see what home cooks can do. |
435 | 00:22:10,840 | 00:22:14,160 | And I had a really good time. Thank you for the opportunity. | And I had a really good time. Thank you for the opportunity. |
436 | 00:22:14,360 | 00:22:18,280 | I think this entire week has been about a celebration | I think this entire week has been about a celebration |
437 | 00:22:18,480 | 00:22:20,200 | of one of the great cuisines of the world. | of one of the great cuisines of the world. |
438 | 00:22:20,400 | 00:22:24,000 | Frank, I loved everything about your dish. | Frank, I loved everything about your dish. |
439 | 00:22:24,200 | 00:22:29,000 | The classical execution of the fully cooked through duck | The classical execution of the fully cooked through duck |
440 | 00:22:29,200 | 00:22:30,840 | that was still succulent, | that was still succulent, |
441 | 00:22:31,040 | 00:22:35,520 | that beautiful sweet-sour sauce that still had a lot of freshness to it, | that beautiful sweet-sour sauce that still had a lot of freshness to it, |
442 | 00:22:35,720 | 00:22:38,600 | the textural delight that was that beautiful salad. | the textural delight that was that beautiful salad. |
443 | 00:22:38,800 | 00:22:41,640 | Everything was there, it was a delight to eat. | Everything was there, it was a delight to eat. |
444 | 00:22:43,120 | 00:22:44,800 | Thank you, Melissa. | Thank you, Melissa. |
445 | 00:22:45,000 | 00:22:48,800 | Noby, you are such a strong home cook. | Noby, you are such a strong home cook. |
446 | 00:22:49,000 | 00:22:50,560 | You cook from your heritage. | You cook from your heritage. |
447 | 00:22:50,760 | 00:22:52,200 | You cook from your heart. | You cook from your heart. |
448 | 00:22:52,400 | 00:22:55,240 | And the smoke you infused into the duck breast, | And the smoke you infused into the duck breast, |
449 | 00:22:55,440 | 00:22:59,200 | the succulence of the meat, the balance of all of the elements, | the succulence of the meat, the balance of all of the elements, |
450 | 00:22:59,400 | 00:23:01,040 | I'm so impressed. | I'm so impressed. |
451 | 00:23:01,240 | 00:23:04,160 | You cook like a proper Chinese cook. | You cook like a proper Chinese cook. |
452 | 00:23:04,360 | 00:23:06,080 | Thank you so much. | Thank you so much. |
453 | 00:23:06,280 | 00:23:08,800 | Well, that's the final of Chinese week. | Well, that's the final of Chinese week. |
454 | 00:23:09,000 | 00:23:12,280 | Congratulations China Doll and head chef Frank Shek. | Congratulations China Doll and head chef Frank Shek. |
455 | 00:23:12,480 | 00:23:14,800 | That's a win for you tonight. | That's a win for you tonight. |
456 | 00:23:15,000 | 00:23:19,400 | And congratulations, Noby, you are our best home cook! | And congratulations, Noby, you are our best home cook! |
457 | 00:23:19,600 | 00:23:21,200 | (APPLAUSE) | (APPLAUSE) |
458 | 00:23:27,800 | 00:23:29,640 | MAEVE O'MEARA: Next time... Hello, Frank. | MAEVE O'MEARA: Next time... Hello, Frank. |
459 | 00:23:29,840 | 00:23:31,400 | Oh! (LAUGHS) | Oh! (LAUGHS) |
460 | 00:23:31,600 | 00:23:33,600 | I'll explore China Doll's inspirational menu | I'll explore China Doll's inspirational menu |
461 | 00:23:33,800 | 00:23:36,600 | and enjoy the ultimate dining experience. | and enjoy the ultimate dining experience. |
462 | 00:23:36,800 | 00:23:39,960 | When you come to China Doll expect to have an assault on your senses. | When you come to China Doll expect to have an assault on your senses. |
463 | 00:23:40,160 | 00:23:41,480 | It's so delicious! | It's so delicious! |
464 | 00:23:41,680 | 00:23:45,000 | Crispy on the bottom and it's heaven! You're a genius, Wing! | Crispy on the bottom and it's heaven! You're a genius, Wing! |