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1 | 00:00:02,120 | 00:00:03,800 | MAEVE O'MEARA: Tonight on The Chefs' Line, | MAEVE O'MEARA: Tonight on The Chefs' Line, |
2 | 00:00:04,000 | 00:00:06,800 | the sous-chef from Melbourne restaurant Tonka | the sous-chef from Melbourne restaurant Tonka |
3 | 00:00:07,000 | 00:00:09,440 | will take on our two remaining home cooks | will take on our two remaining home cooks |
4 | 00:00:09,640 | 00:00:13,200 | who think they've got what it takes to beat her at her own game. | who think they've got what it takes to beat her at her own game. |
5 | 00:00:13,400 | 00:00:15,720 | The challenge, to create their best version | The challenge, to create their best version |
6 | 00:00:15,920 | 00:00:18,440 | of the Indian doughnut gulab jamun. | of the Indian doughnut gulab jamun. |
7 | 00:00:18,640 | 00:00:20,360 | WOMAN: Oh, thank God. MAN: That's awesome! | WOMAN: Oh, thank God. MAN: That's awesome! |
8 | 00:00:20,560 | 00:00:22,960 | If it's round, it will be evenly cooked. | If it's round, it will be evenly cooked. |
9 | 00:00:23,160 | 00:00:24,440 | Very smart. | Very smart. |
10 | 00:00:24,640 | 00:00:25,920 | It's the ultimate food fight | It's the ultimate food fight |
11 | 00:00:26,120 | 00:00:28,840 | to discover if delicious home cooked meals... | to discover if delicious home cooked meals... |
12 | 00:00:29,040 | 00:00:32,400 | What I love about this is technique meets soul. | What I love about this is technique meets soul. |
13 | 00:00:32,600 | 00:00:35,280 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
14 | 00:00:35,480 | 00:00:37,200 | This is like a love letter on a plate. | This is like a love letter on a plate. |
15 | 00:00:37,400 | 00:00:40,120 | The cook with the best plate on the pass will make it through | The cook with the best plate on the pass will make it through |
16 | 00:00:40,320 | 00:00:43,800 | to the final showdown against executive chef Adam. | to the final showdown against executive chef Adam. |
17 | 00:00:44,000 | 00:00:45,480 | So let's cook! | So let's cook! |
18 | 00:00:45,680 | 00:00:48,880 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
19 | 00:00:49,080 | 00:00:51,920 | renowned chef Mark Olive | renowned chef Mark Olive |
20 | 00:00:52,120 | 00:00:54,520 | and food writer Melissa Leong. | and food writer Melissa Leong. |
21 | 00:00:54,720 | 00:00:56,600 | Which home cook has what it takes | Which home cook has what it takes |
22 | 00:00:56,800 | 00:01:00,160 | to make it to the end of The Chefs' Line? | to make it to the end of The Chefs' Line? |
23 | 00:01:09,320 | 00:01:12,920 | Indian week is spicing up with two home cooks remaining. | Indian week is spicing up with two home cooks remaining. |
24 | 00:01:13,120 | 00:01:14,720 | Welcome to my kitchen. | Welcome to my kitchen. |
25 | 00:01:14,920 | 00:01:16,400 | Ethical eater Anjali... | Ethical eater Anjali... |
26 | 00:01:16,600 | 00:01:21,920 | I would define my cooking style as experimental as well as ethical. | I would define my cooking style as experimental as well as ethical. |
27 | 00:01:22,120 | 00:01:24,920 | I honestly believe that the amount of meat that we consume | I honestly believe that the amount of meat that we consume |
28 | 00:01:25,120 | 00:01:26,480 | is unsustainable. | is unsustainable. |
29 | 00:01:26,680 | 00:01:28,240 | ..and Indian born Shruti. | ..and Indian born Shruti. |
30 | 00:01:28,440 | 00:01:31,120 | It is very important for me to represent Indian cuisine. | It is very important for me to represent Indian cuisine. |
31 | 00:01:31,320 | 00:01:34,160 | My biggest inspiration is my family. | My biggest inspiration is my family. |
32 | 00:01:34,360 | 00:01:37,280 | I just get excited talking about food! | I just get excited talking about food! |
33 | 00:01:38,320 | 00:01:40,000 | So that's my measurement. | So that's my measurement. |
34 | 00:01:40,200 | 00:01:42,880 | Both our home cooks will take on the professionals | Both our home cooks will take on the professionals |
35 | 00:01:43,080 | 00:01:45,000 | from Melbourne restaurant Tonka. | from Melbourne restaurant Tonka. |
36 | 00:01:45,200 | 00:01:47,040 | Away on another lamb and a naan. | Away on another lamb and a naan. |
37 | 00:01:47,240 | 00:01:50,280 | Executive chef Adam D'Sylva gives the Tonka menu | Executive chef Adam D'Sylva gives the Tonka menu |
38 | 00:01:50,480 | 00:01:54,120 | a special touch of flair due to his unique background. | a special touch of flair due to his unique background. |
39 | 00:01:54,320 | 00:01:56,600 | Tonka's part of my heritage of being Italian-Indian. | Tonka's part of my heritage of being Italian-Indian. |
40 | 00:01:56,800 | 00:01:58,080 | Growing up, my mother, | Growing up, my mother, |
41 | 00:01:58,280 | 00:01:59,440 | being the Italian | being the Italian |
42 | 00:01:59,640 | 00:02:01,440 | would always use olive oil to make all the curries, | would always use olive oil to make all the curries, |
43 | 00:02:01,640 | 00:02:03,120 | so it was always light, fresh and vibrant. | so it was always light, fresh and vibrant. |
44 | 00:02:03,320 | 00:02:06,480 | What was the thought in your head that you had with this restaurant? | What was the thought in your head that you had with this restaurant? |
45 | 00:02:06,680 | 00:02:08,080 | I haven't done an Italian restaurant yet | I haven't done an Italian restaurant yet |
46 | 00:02:08,280 | 00:02:09,680 | so I thought maybe let's do Indian first. | so I thought maybe let's do Indian first. |
47 | 00:02:09,880 | 00:02:11,680 | Cornerstone is really the great produce | Cornerstone is really the great produce |
48 | 00:02:11,880 | 00:02:14,360 | and then using beautiful flavours and techniques like I do here. | and then using beautiful flavours and techniques like I do here. |
49 | 00:02:14,560 | 00:02:15,840 | So it's fun what you do? | So it's fun what you do? |
50 | 00:02:16,040 | 00:02:18,680 | It's always fun. It's fun cooking. It is, isn't it? | It's always fun. It's fun cooking. It is, isn't it? |
51 | 00:02:18,880 | 00:02:20,680 | (SLAP!) (LAUGHS) | (SLAP!) (LAUGHS) |
52 | 00:02:20,880 | 00:02:23,200 | With both the apprentice and station chef | With both the apprentice and station chef |
53 | 00:02:23,400 | 00:02:25,280 | beaten by the home cooks this week, | beaten by the home cooks this week, |
54 | 00:02:25,480 | 00:02:29,320 | the expert chefs of Tonka have a lot to prove. | the expert chefs of Tonka have a lot to prove. |
55 | 00:02:29,520 | 00:02:33,520 | Congratulations, ladies, you are the last two home cooks. | Congratulations, ladies, you are the last two home cooks. |
56 | 00:02:33,720 | 00:02:35,160 | With those two trophies on your bench, | With those two trophies on your bench, |
57 | 00:02:35,360 | 00:02:38,320 | you've really embodied the spirit of Indian cooking. | you've really embodied the spirit of Indian cooking. |
58 | 00:02:38,520 | 00:02:39,560 | Who's gonna win? | Who's gonna win? |
59 | 00:02:39,760 | 00:02:41,400 | Both of us! Yes. | Both of us! Yes. |
60 | 00:02:41,600 | 00:02:43,960 | (ALL LAUGH) | (ALL LAUGH) |
61 | 00:02:44,160 | 00:02:48,880 | Executive chef Adam, who is next in your chefs' line to step up tonight? | Executive chef Adam, who is next in your chefs' line to step up tonight? |
62 | 00:02:49,080 | 00:02:51,640 | Tonight we have Kay-Lene, the sous-chef from Tonka cooking. | Tonight we have Kay-Lene, the sous-chef from Tonka cooking. |
63 | 00:02:51,840 | 00:02:53,920 | She's gonna crush the home cooks tonight. | She's gonna crush the home cooks tonight. |
64 | 00:02:54,120 | 00:02:56,280 | (LAUGHS) No pressure. | (LAUGHS) No pressure. |
65 | 00:02:56,480 | 00:02:59,200 | Sous-chef Kay-Lene, it's time for your to show us what you can do. | Sous-chef Kay-Lene, it's time for your to show us what you can do. |
66 | 00:02:59,400 | 00:03:01,120 | Please step up. | Please step up. |
67 | 00:03:03,080 | 00:03:05,240 | Kay-Lene, how are you feeling? | Kay-Lene, how are you feeling? |
68 | 00:03:05,440 | 00:03:08,400 | Going up against these amazingly talented home cooks | Going up against these amazingly talented home cooks |
69 | 00:03:08,600 | 00:03:10,480 | is gonna be a bit of a challenge | is gonna be a bit of a challenge |
70 | 00:03:10,680 | 00:03:12,640 | but I'm just gonna put my best foot forward. | but I'm just gonna put my best foot forward. |
71 | 00:03:12,840 | 00:03:16,720 | Now the moment you've all been waiting for. | Now the moment you've all been waiting for. |
72 | 00:03:16,920 | 00:03:22,680 | Tonight we want to see your best... gulab jamun. | Tonight we want to see your best... gulab jamun. |
73 | 00:03:22,880 | 00:03:25,280 | Sweet! (ALL LAUGH) | Sweet! (ALL LAUGH) |
74 | 00:03:25,480 | 00:03:27,480 | Cool! (LAUGHS) | Cool! (LAUGHS) |
75 | 00:03:28,520 | 00:03:31,360 | MAEVE O'MEARA: Gulab jamun is a deep-fried sweet dumpling | MAEVE O'MEARA: Gulab jamun is a deep-fried sweet dumpling |
76 | 00:03:31,560 | 00:03:34,480 | and one of India's most loved desserts. | and one of India's most loved desserts. |
77 | 00:03:34,680 | 00:03:39,200 | Traditionally soaked in rosewater syrup, it may also incorporate nuts, | Traditionally soaked in rosewater syrup, it may also incorporate nuts, |
78 | 00:03:39,400 | 00:03:43,560 | rose petals or various spices such as cinnamon and saffron. | rose petals or various spices such as cinnamon and saffron. |
79 | 00:03:43,760 | 00:03:46,360 | Only one of us will be picking the best plate, | Only one of us will be picking the best plate, |
80 | 00:03:46,560 | 00:03:49,760 | and to make it fair they will be blind tasting, | and to make it fair they will be blind tasting, |
81 | 00:03:49,960 | 00:03:53,560 | and tonight it's Melissa. | and tonight it's Melissa. |
82 | 00:03:53,760 | 00:03:58,440 | Well, only one of you can taste sweet victory, so best of luck. | Well, only one of you can taste sweet victory, so best of luck. |
83 | 00:03:58,640 | 00:04:02,320 | Melissa won't know which dish was created by whom - | Melissa won't know which dish was created by whom - |
84 | 00:04:02,520 | 00:04:04,400 | the home cooks or the professional. | the home cooks or the professional. |
85 | 00:04:04,600 | 00:04:07,680 | You have 90 minutes, so let's cook! | You have 90 minutes, so let's cook! |
86 | 00:04:07,880 | 00:04:09,160 | Let's do it. | Let's do it. |
87 | 00:04:09,360 | 00:04:11,840 | Tonight we're up against sous-chef Kay-Lene. | Tonight we're up against sous-chef Kay-Lene. |
88 | 00:04:12,040 | 00:04:13,080 | I'll get it. | I'll get it. |
89 | 00:04:13,280 | 00:04:14,920 | Kay-Lene looks like she packs a punch. | Kay-Lene looks like she packs a punch. |
90 | 00:04:15,120 | 00:04:17,000 | I'm gonna bring my best. | I'm gonna bring my best. |
91 | 00:04:17,200 | 00:04:20,160 | I've had a taste of victory. I would like some more. | I've had a taste of victory. I would like some more. |
92 | 00:04:21,680 | 00:04:23,960 | So tonight I'm making paneer gulab jamun. | So tonight I'm making paneer gulab jamun. |
93 | 00:04:24,160 | 00:04:26,120 | 'Paneer' means clotted cheese, | 'Paneer' means clotted cheese, |
94 | 00:04:26,320 | 00:04:28,560 | so I first made the clotted cheese. | so I first made the clotted cheese. |
95 | 00:04:28,760 | 00:04:32,480 | So once the milk has boiled, I just add a little bit of lemon | So once the milk has boiled, I just add a little bit of lemon |
96 | 00:04:32,680 | 00:04:34,640 | and sieve it through the muslin cloth | and sieve it through the muslin cloth |
97 | 00:04:34,840 | 00:04:37,160 | and then just bind it. | and then just bind it. |
98 | 00:04:38,560 | 00:04:39,840 | Shruti. Hello. | Shruti. Hello. |
99 | 00:04:40,040 | 00:04:41,880 | So you're making your own cheese? Yes. | So you're making your own cheese? Yes. |
100 | 00:04:42,080 | 00:04:43,080 | That's awesome! | That's awesome! |
101 | 00:04:43,280 | 00:04:46,160 | So my father has taught me how to make gulab jamun with paneer, | So my father has taught me how to make gulab jamun with paneer, |
102 | 00:04:46,360 | 00:04:48,360 | and of course the clotted cheese as well. | and of course the clotted cheese as well. |
103 | 00:04:48,560 | 00:04:49,360 | Wow. | Wow. |
104 | 00:04:49,560 | 00:04:52,080 | So I'll combine the cheese with milk powder, | So I'll combine the cheese with milk powder, |
105 | 00:04:52,280 | 00:04:53,760 | with some self-raising flour. | with some self-raising flour. |
106 | 00:04:53,960 | 00:04:56,320 | So you're making your own cheese, straining it, adding it. | So you're making your own cheese, straining it, adding it. |
107 | 00:04:56,520 | 00:04:58,640 | What about your syrup? Is that gonna be anything special? | What about your syrup? Is that gonna be anything special? |
108 | 00:04:58,840 | 00:05:02,400 | Yeah, it's gonna be infused with saffron and rosewater. | Yeah, it's gonna be infused with saffron and rosewater. |
109 | 00:05:02,600 | 00:05:05,840 | Wow, OK. Alright, well, good luck. Thank you. | Wow, OK. Alright, well, good luck. Thank you. |
110 | 00:05:09,120 | 00:05:12,800 | I am making a vegan gulab jamun. | I am making a vegan gulab jamun. |
111 | 00:05:13,000 | 00:05:14,280 | I'm a lifelong vegetarian | I'm a lifelong vegetarian |
112 | 00:05:14,480 | 00:05:16,560 | transitioning towards becoming vegan. | transitioning towards becoming vegan. |
113 | 00:05:16,760 | 00:05:19,840 | Gulab jamun usually is made with condensed milk cheese. | Gulab jamun usually is made with condensed milk cheese. |
114 | 00:05:20,040 | 00:05:25,920 | I'm gonna be swapping the milk powder with sweet potato. | I'm gonna be swapping the milk powder with sweet potato. |
115 | 00:05:26,120 | 00:05:28,800 | I use the sweet potato as the binding agent | I use the sweet potato as the binding agent |
116 | 00:05:29,000 | 00:05:31,360 | to hold my dough together. | to hold my dough together. |
117 | 00:05:31,560 | 00:05:33,640 | Let's focus on the dough for now. | Let's focus on the dough for now. |
118 | 00:05:33,840 | 00:05:37,320 | I also put in some cashew powder and some almond powder | I also put in some cashew powder and some almond powder |
119 | 00:05:37,520 | 00:05:41,200 | to add some heaviness and some nutty butteriness to it. | to add some heaviness and some nutty butteriness to it. |
120 | 00:05:41,400 | 00:05:44,480 | And then I put in a touch of cardamom. | And then I put in a touch of cardamom. |
121 | 00:05:44,680 | 00:05:45,640 | Yes. | Yes. |
122 | 00:05:45,840 | 00:05:49,920 | All of the dry ingredients touch with the sweet potato | All of the dry ingredients touch with the sweet potato |
123 | 00:05:50,120 | 00:05:51,440 | to hold the dough together. | to hold the dough together. |
124 | 00:05:51,640 | 00:05:53,160 | Nice. | Nice. |
125 | 00:05:54,920 | 00:05:57,280 | The dish I am making tonight | The dish I am making tonight |
126 | 00:05:57,480 | 00:05:58,840 | is ricotta gulab jamun | is ricotta gulab jamun |
127 | 00:05:59,040 | 00:06:00,360 | with a saffron syrup. | with a saffron syrup. |
128 | 00:06:00,560 | 00:06:02,640 | The first thing I do is dry ingredients, | The first thing I do is dry ingredients, |
129 | 00:06:02,840 | 00:06:05,600 | which includes the full cream milk powder, the semolina, | which includes the full cream milk powder, the semolina, |
130 | 00:06:05,800 | 00:06:08,640 | the flour and also a little bit of baking powder | the flour and also a little bit of baking powder |
131 | 00:06:08,840 | 00:06:10,520 | just to help it expand in the fryer. | just to help it expand in the fryer. |
132 | 00:06:10,720 | 00:06:12,840 | There's also clarified butter or ghee. | There's also clarified butter or ghee. |
133 | 00:06:13,040 | 00:06:16,080 | I use my hands just to get the ricotta into the dry ingredients | I use my hands just to get the ricotta into the dry ingredients |
134 | 00:06:16,280 | 00:06:18,680 | so it becomes like a slight breadcrumb kind of texture. | so it becomes like a slight breadcrumb kind of texture. |
135 | 00:06:18,880 | 00:06:23,480 | Kay-Lene, can you tell us about the restaurant version of gulab jamun? | Kay-Lene, can you tell us about the restaurant version of gulab jamun? |
136 | 00:06:23,680 | 00:06:28,520 | So, Tonka's version of the gulab jamun uses ricotta cheese. | So, Tonka's version of the gulab jamun uses ricotta cheese. |
137 | 00:06:28,720 | 00:06:32,520 | You used ricotta that, you know, was supplied for you. | You used ricotta that, you know, was supplied for you. |
138 | 00:06:32,720 | 00:06:34,960 | You've got Shruti here making her own cheese. | You've got Shruti here making her own cheese. |
139 | 00:06:35,160 | 00:06:37,040 | Does that scare you at all? It does. | Does that scare you at all? It does. |
140 | 00:06:37,240 | 00:06:40,600 | A lot of... a lot of pressure on me right now. | A lot of... a lot of pressure on me right now. |
141 | 00:06:40,800 | 00:06:43,560 | If anyone was gonna beat me tonight it would definitely be Shruti. | If anyone was gonna beat me tonight it would definitely be Shruti. |
142 | 00:06:43,760 | 00:06:45,160 | She doesn't even look at her recipes. | She doesn't even look at her recipes. |
143 | 00:06:45,360 | 00:06:46,720 | She's just... it's all in her head. | She's just... it's all in her head. |
144 | 00:06:46,920 | 00:06:48,720 | It's like she's conducting an orchestra. | It's like she's conducting an orchestra. |
145 | 00:06:48,920 | 00:06:51,480 | I think at the moment just do our best with what we have. | I think at the moment just do our best with what we have. |
146 | 00:06:51,680 | 00:06:53,720 | And does that... is that the dough finished there, is it? | And does that... is that the dough finished there, is it? |
147 | 00:06:53,920 | 00:06:55,560 | Ah, no, it's just resting at the moment. | Ah, no, it's just resting at the moment. |
148 | 00:06:55,760 | 00:06:57,680 | So I'm just gonna weigh it up and roll it into balls | So I'm just gonna weigh it up and roll it into balls |
149 | 00:06:57,880 | 00:07:00,320 | and then hopefully get it in the fryer at some point. | and then hopefully get it in the fryer at some point. |
150 | 00:07:00,520 | 00:07:03,000 | OK. OK, well, good luck. (LAUGHS) Thank you. | OK. OK, well, good luck. (LAUGHS) Thank you. |
151 | 00:07:03,200 | 00:07:05,440 | Smells good. Smells good. | Smells good. Smells good. |
152 | 00:07:05,640 | 00:07:08,880 | Adam, the home cooks - they've had two wins the last couple of nights. | Adam, the home cooks - they've had two wins the last couple of nights. |
153 | 00:07:09,080 | 00:07:10,560 | How are you feeling about that? | How are you feeling about that? |
154 | 00:07:10,760 | 00:07:14,160 | They've done a great thing but I'm feeling very confident that Kay-Lene | They've done a great thing but I'm feeling very confident that Kay-Lene |
155 | 00:07:14,360 | 00:07:16,840 | is gonna give them a run for their money and win this challenge. | is gonna give them a run for their money and win this challenge. |
156 | 00:07:17,040 | 00:07:18,640 | Do you reckon she's gonna nail it? Yeah. | Do you reckon she's gonna nail it? Yeah. |
157 | 00:07:18,840 | 00:07:21,560 | Fantastic. Good luck tonight. You're really gonna need it. | Fantastic. Good luck tonight. You're really gonna need it. |
158 | 00:07:21,760 | 00:07:23,800 | Yeah, I know. Zero from two. (LAUGHS) | Yeah, I know. Zero from two. (LAUGHS) |
159 | 00:07:24,000 | 00:07:25,840 | I don't want to make it a whitewash. | I don't want to make it a whitewash. |
160 | 00:07:30,360 | 00:07:31,760 | ANJALI: That's my sugar syrup. | ANJALI: That's my sugar syrup. |
161 | 00:07:31,960 | 00:07:34,480 | So that's just brown sugar with a bit of lime juice | So that's just brown sugar with a bit of lime juice |
162 | 00:07:34,680 | 00:07:37,520 | to keep the sugar syrup from hardening at the end. | to keep the sugar syrup from hardening at the end. |
163 | 00:07:37,720 | 00:07:40,960 | I wanted to have a sticky, syrupy texture | I wanted to have a sticky, syrupy texture |
164 | 00:07:41,160 | 00:07:43,720 | but not get, like, caramelised. | but not get, like, caramelised. |
165 | 00:07:43,920 | 00:07:50,000 | So that needs to cook down to a stringy consistency. | So that needs to cook down to a stringy consistency. |
166 | 00:07:50,200 | 00:07:52,840 | My sugar syrup recipe uses brown sugar. | My sugar syrup recipe uses brown sugar. |
167 | 00:07:53,040 | 00:07:54,960 | The risk with the brown sugar syrup | The risk with the brown sugar syrup |
168 | 00:07:55,160 | 00:07:58,480 | is that it's too dense and it's grainy. | is that it's too dense and it's grainy. |
169 | 00:07:58,680 | 00:08:03,040 | The gulab jamun isn't able to absorb the sugar syrup. | The gulab jamun isn't able to absorb the sugar syrup. |
170 | 00:08:03,240 | 00:08:08,000 | I want the gulab... the jamuns to soak the sweetness in. | I want the gulab... the jamuns to soak the sweetness in. |
171 | 00:08:08,200 | 00:08:09,760 | I'm not putting any sugar in the dough. | I'm not putting any sugar in the dough. |
172 | 00:08:09,960 | 00:08:12,960 | I'm gonna rely entirely on the sugar syrup | I'm gonna rely entirely on the sugar syrup |
173 | 00:08:13,160 | 00:08:15,760 | to bring the sweetness out, yeah. | to bring the sweetness out, yeah. |
174 | 00:08:18,400 | 00:08:22,920 | So I'm making the gulab jamuns | So I'm making the gulab jamuns |
175 | 00:08:23,120 | 00:08:24,880 | and I'm just filling them | and I'm just filling them |
176 | 00:08:25,080 | 00:08:27,760 | with a little bit of pistachios and almonds | with a little bit of pistachios and almonds |
177 | 00:08:27,960 | 00:08:29,960 | and a strand of saffron. | and a strand of saffron. |
178 | 00:08:32,200 | 00:08:34,640 | So I made the gulab jamuns round in shape | So I made the gulab jamuns round in shape |
179 | 00:08:34,840 | 00:08:38,920 | because the centre needs to be soaked in sugar syrup. | because the centre needs to be soaked in sugar syrup. |
180 | 00:08:39,120 | 00:08:42,720 | It shouldn't be doughy. If it's round, it will be evenly cooked. | It shouldn't be doughy. If it's round, it will be evenly cooked. |
181 | 00:08:42,920 | 00:08:45,520 | Right now I am weighing up the gulabs | Right now I am weighing up the gulabs |
182 | 00:08:45,720 | 00:08:48,320 | so that they are all basically the same size and shape. | so that they are all basically the same size and shape. |
183 | 00:08:48,520 | 00:08:52,040 | So I'm trying to weigh them up and roll them as quickly as I can | So I'm trying to weigh them up and roll them as quickly as I can |
184 | 00:08:52,240 | 00:08:56,600 | so they have sufficient time to rest before I throw them into the fire. | so they have sufficient time to rest before I throw them into the fire. |
185 | 00:08:56,800 | 00:09:00,280 | It is so important to make sure that the actual dough, | It is so important to make sure that the actual dough, |
186 | 00:09:00,480 | 00:09:02,680 | once it's rolled into a ball, has absolutely no cracks. | once it's rolled into a ball, has absolutely no cracks. |
187 | 00:09:02,880 | 00:09:05,320 | You know, with a crack it just explodes into the fryer | You know, with a crack it just explodes into the fryer |
188 | 00:09:05,520 | 00:09:08,080 | and it's just not a very pretty sight. | and it's just not a very pretty sight. |
189 | 00:09:08,280 | 00:09:09,880 | In fact, it can be quite heartbreaking. | In fact, it can be quite heartbreaking. |
190 | 00:09:10,080 | 00:09:11,360 | Oh, stringy. | Oh, stringy. |
191 | 00:09:11,560 | 00:09:15,400 | With the first batch of the jamuns, I roll it into small balls. | With the first batch of the jamuns, I roll it into small balls. |
192 | 00:09:16,680 | 00:09:17,560 | OK. | OK. |
193 | 00:09:17,760 | 00:09:21,640 | If it's not an even, smooth ball when you put it into the oil, | If it's not an even, smooth ball when you put it into the oil, |
194 | 00:09:21,840 | 00:09:24,440 | it tends to crack or explode. | it tends to crack or explode. |
195 | 00:09:26,160 | 00:09:30,000 | I'm not happy with that. I'm not happy with it at all. | I'm not happy with that. I'm not happy with it at all. |
196 | 00:09:30,200 | 00:09:33,480 | It's cracking, still doughy in the centre. | It's cracking, still doughy in the centre. |
197 | 00:09:33,680 | 00:09:37,280 | It was just not something I could serve Melissa. No way. | It was just not something I could serve Melissa. No way. |
198 | 00:09:38,680 | 00:09:40,160 | But do you think you're gonna get there? | But do you think you're gonna get there? |
199 | 00:09:40,360 | 00:09:43,520 | Wow! These look gorgeous. | Wow! These look gorgeous. |
200 | 00:09:43,720 | 00:09:46,640 | Oh. This is like a love letter on a plate, isn't it? | Oh. This is like a love letter on a plate, isn't it? |
201 | 00:09:46,840 | 00:09:49,200 | Very luscious, isn't it? Wow. Look at the inside! | Very luscious, isn't it? Wow. Look at the inside! |
202 | 00:09:49,400 | 00:09:50,840 | (SIGHS) | (SIGHS) |
203 | 00:09:55,560 | 00:09:57,880 | MARK OLIVE: OK, people, you've got 45 minutes | MARK OLIVE: OK, people, you've got 45 minutes |
204 | 00:09:58,080 | 00:09:59,880 | before you need your plate on the pass. | before you need your plate on the pass. |
205 | 00:10:00,080 | 00:10:01,360 | MAEVE O'MEARA: It's Indian week | MAEVE O'MEARA: It's Indian week |
206 | 00:10:01,560 | 00:10:05,240 | and home cooks Shruti and Anjali are facing sous-chef Kay-Lene | and home cooks Shruti and Anjali are facing sous-chef Kay-Lene |
207 | 00:10:05,440 | 00:10:07,080 | from Melbourne restaurant Tonka. | from Melbourne restaurant Tonka. |
208 | 00:10:07,280 | 00:10:08,840 | They didn't explode. Yay! | They didn't explode. Yay! |
209 | 00:10:09,040 | 00:10:10,560 | Small victories. Go Kay-Lene. | Small victories. Go Kay-Lene. |
210 | 00:10:10,760 | 00:10:12,320 | They're all making their own version | They're all making their own version |
211 | 00:10:12,520 | 00:10:15,520 | of the popular Indian dessert gulab jamun. | of the popular Indian dessert gulab jamun. |
212 | 00:10:15,720 | 00:10:18,240 | The two elements of gulab jamun. | The two elements of gulab jamun. |
213 | 00:10:18,440 | 00:10:20,120 | You have the pastry fried itself, | You have the pastry fried itself, |
214 | 00:10:20,320 | 00:10:22,680 | so it has to be beautifully fried and golden | so it has to be beautifully fried and golden |
215 | 00:10:22,880 | 00:10:25,040 | and you have spiced syrup, | and you have spiced syrup, |
216 | 00:10:25,240 | 00:10:28,800 | normally scented with rosewater, also can contains other spices | normally scented with rosewater, also can contains other spices |
217 | 00:10:29,000 | 00:10:30,800 | such as beautiful cardamom, cinnamon. | such as beautiful cardamom, cinnamon. |
218 | 00:10:31,000 | 00:10:33,880 | So I'm expecting that this piece of fried pastry | So I'm expecting that this piece of fried pastry |
219 | 00:10:34,080 | 00:10:36,480 | will be able to completely absorb | will be able to completely absorb |
220 | 00:10:36,680 | 00:10:39,600 | all of that beautiful flavour right through to the centre. | all of that beautiful flavour right through to the centre. |
221 | 00:10:39,800 | 00:10:41,800 | Soaking time is really, really important | Soaking time is really, really important |
222 | 00:10:42,000 | 00:10:44,800 | when it comes to great gulab jamun. | when it comes to great gulab jamun. |
223 | 00:10:45,000 | 00:10:49,680 | SHRUTI: So when you fry the gulab jamuns, it should rise a bit. | SHRUTI: So when you fry the gulab jamuns, it should rise a bit. |
224 | 00:10:49,880 | 00:10:51,760 | So they're looking as they're supposed to. | So they're looking as they're supposed to. |
225 | 00:10:53,880 | 00:10:56,200 | And then I added to the sugar syrup | And then I added to the sugar syrup |
226 | 00:10:56,400 | 00:10:58,280 | and you have to continuously stir them | and you have to continuously stir them |
227 | 00:10:58,480 | 00:11:01,000 | so they don't stick to the bottom of the pan. | so they don't stick to the bottom of the pan. |
228 | 00:11:02,960 | 00:11:04,440 | Anjali, how are we going here? | Anjali, how are we going here? |
229 | 00:11:04,640 | 00:11:07,400 | Oh, I'm in crazy damage control mode here right now. | Oh, I'm in crazy damage control mode here right now. |
230 | 00:11:07,600 | 00:11:10,040 | Take a big breath, but do you think you're gonna get there? | Take a big breath, but do you think you're gonna get there? |
231 | 00:11:10,240 | 00:11:11,840 | Yes. I'm happy with my sugar syrup. | Yes. I'm happy with my sugar syrup. |
232 | 00:11:12,040 | 00:11:14,000 | Hopefully the sugar syrup will carry me through. | Hopefully the sugar syrup will carry me through. |
233 | 00:11:14,200 | 00:11:16,040 | Right. OK. Good luck. Let's hope so. | Right. OK. Good luck. Let's hope so. |
234 | 00:11:16,240 | 00:11:18,480 | Thank you, chef. Thank you! | Thank you, chef. Thank you! |
235 | 00:11:18,680 | 00:11:20,560 | I had to think on my feet | I had to think on my feet |
236 | 00:11:20,760 | 00:11:23,840 | because the first batch was a complete fail. | because the first batch was a complete fail. |
237 | 00:11:24,040 | 00:11:26,560 | I decided to make another set of gulab jamuns | I decided to make another set of gulab jamuns |
238 | 00:11:26,760 | 00:11:30,000 | which I put on a steamer and steamed them through. | which I put on a steamer and steamed them through. |
239 | 00:11:35,040 | 00:11:36,320 | That's a bit better. | That's a bit better. |
240 | 00:11:36,520 | 00:11:39,120 | I'm still very concerned. I'm a little bit nervous | I'm still very concerned. I'm a little bit nervous |
241 | 00:11:39,320 | 00:11:40,880 | that they've not cooked all the way through. | that they've not cooked all the way through. |
242 | 00:11:41,080 | 00:11:43,560 | I'm just gonna open one up and... | I'm just gonna open one up and... |
243 | 00:11:45,880 | 00:11:50,600 | Oh, God. Oh, thank God! Yes. | Oh, God. Oh, thank God! Yes. |
244 | 00:11:50,800 | 00:11:52,960 | You can see that it's nice and soft on the inside, | You can see that it's nice and soft on the inside, |
245 | 00:11:53,160 | 00:11:55,040 | it's all cooked through. | it's all cooked through. |
246 | 00:11:55,240 | 00:11:58,600 | It's ah... hopefully... Ahhh! It's a bit hot. | It's ah... hopefully... Ahhh! It's a bit hot. |
247 | 00:12:00,400 | 00:12:02,200 | KAY-LENE: The other important thing is the syrup. | KAY-LENE: The other important thing is the syrup. |
248 | 00:12:02,400 | 00:12:04,480 | It has to be a real balanced kind of flavour | It has to be a real balanced kind of flavour |
249 | 00:12:04,680 | 00:12:06,480 | with the spices that are in there. | with the spices that are in there. |
250 | 00:12:06,680 | 00:12:10,000 | The cinnamon sticks, the saffron, star-anise and cardamom. | The cinnamon sticks, the saffron, star-anise and cardamom. |
251 | 00:12:10,200 | 00:12:13,760 | And it can't be too thick, it has to be just the right consistency. | And it can't be too thick, it has to be just the right consistency. |
252 | 00:12:13,960 | 00:12:18,080 | So once the gulabs are fried, I'm just gonna drop them into the syrup | So once the gulabs are fried, I'm just gonna drop them into the syrup |
253 | 00:12:18,280 | 00:12:19,720 | and allow them to soak through. | and allow them to soak through. |
254 | 00:12:19,920 | 00:12:21,200 | So when I fried the first one, | So when I fried the first one, |
255 | 00:12:21,400 | 00:12:23,280 | I decided that I wanted to take a bite of it | I decided that I wanted to take a bite of it |
256 | 00:12:23,480 | 00:12:26,480 | just to make sure that it was right. | just to make sure that it was right. |
257 | 00:12:26,680 | 00:12:29,160 | The inside is a bit undercooked. | The inside is a bit undercooked. |
258 | 00:12:29,360 | 00:12:31,040 | I'm gonna get them a little more brown | I'm gonna get them a little more brown |
259 | 00:12:31,240 | 00:12:32,560 | before I pop them in the syrup. | before I pop them in the syrup. |
260 | 00:12:32,760 | 00:12:35,720 | Kay-Lene, how are you going? Good, chef. | Kay-Lene, how are you going? Good, chef. |
261 | 00:12:35,920 | 00:12:39,360 | So... oh, you're frying your gulabs | So... oh, you're frying your gulabs |
262 | 00:12:39,560 | 00:12:42,960 | and you're soaking some, so it looks like you're all... all going to plan. | and you're soaking some, so it looks like you're all... all going to plan. |
263 | 00:12:43,160 | 00:12:44,440 | Slow and steady. | Slow and steady. |
264 | 00:12:44,640 | 00:12:48,800 | How are you feeling with executive chef Adam watching on, | How are you feeling with executive chef Adam watching on, |
265 | 00:12:49,000 | 00:12:51,040 | putting the pressure on you? | putting the pressure on you? |
266 | 00:12:51,240 | 00:12:54,040 | Two wins for the home cooks, no wins for Tonka yet? | Two wins for the home cooks, no wins for Tonka yet? |
267 | 00:12:54,240 | 00:12:56,960 | No pressure. No pressure. (LAUGHS) No pressure. | No pressure. No pressure. (LAUGHS) No pressure. |
268 | 00:12:57,160 | 00:13:00,760 | And you are the pastry chef of Tonka. (ALL LAUGH) | And you are the pastry chef of Tonka. (ALL LAUGH) |
269 | 00:13:00,960 | 00:13:02,200 | I'm pretty confident | I'm pretty confident |
270 | 00:13:02,400 | 00:13:04,400 | but at the same time you never know with these things. | but at the same time you never know with these things. |
271 | 00:13:04,600 | 00:13:06,280 | Gulabs can be quite temperamental. | Gulabs can be quite temperamental. |
272 | 00:13:06,480 | 00:13:07,760 | Just to let you know, | Just to let you know, |
273 | 00:13:07,960 | 00:13:10,360 | Shruti there is also very cool, calm and collected. | Shruti there is also very cool, calm and collected. |
274 | 00:13:10,560 | 00:13:13,680 | Her GJs are already soaking as well. | Her GJs are already soaking as well. |
275 | 00:13:13,880 | 00:13:15,160 | Oh, pressure! | Oh, pressure! |
276 | 00:13:15,360 | 00:13:17,520 | I mean, does anyone else call them GJs? | I mean, does anyone else call them GJs? |
277 | 00:13:17,720 | 00:13:19,960 | I'm just calling them GJs. I'm gonna call them GJs from now on. | I'm just calling them GJs. I'm gonna call them GJs from now on. |
278 | 00:13:20,160 | 00:13:22,600 | Do you call them GJs? (LAUGHS) Yeah, I do. | Do you call them GJs? (LAUGHS) Yeah, I do. |
279 | 00:13:22,800 | 00:13:24,680 | Well, good luck. Thank you, chef. | Well, good luck. Thank you, chef. |
280 | 00:13:24,880 | 00:13:29,320 | Because of chef Dan, I will enduringly call them GJs from now on | Because of chef Dan, I will enduringly call them GJs from now on |
281 | 00:13:29,520 | 00:13:32,120 | every day in Tonka restaurant until the day I leave. | every day in Tonka restaurant until the day I leave. |
282 | 00:13:33,960 | 00:13:36,120 | Shruti. Hello. | Shruti. Hello. |
283 | 00:13:36,320 | 00:13:39,040 | You're not doing... what's going on? Are you already done?! | You're not doing... what's going on? Are you already done?! |
284 | 00:13:39,240 | 00:13:42,800 | Yeah, so the gulab jamuns are sitting in the sugar syrup. | Yeah, so the gulab jamuns are sitting in the sugar syrup. |
285 | 00:13:43,000 | 00:13:46,440 | I planned it accordingly so that half of the time is for cooking | I planned it accordingly so that half of the time is for cooking |
286 | 00:13:46,640 | 00:13:48,880 | and half of it is for them to rest. | and half of it is for them to rest. |
287 | 00:13:49,080 | 00:13:52,200 | I see. I see. Very smart. | I see. I see. Very smart. |
288 | 00:13:53,480 | 00:13:58,840 | I'm running the risk that they don't soak in the syrup for long enough. | I'm running the risk that they don't soak in the syrup for long enough. |
289 | 00:13:59,040 | 00:14:01,960 | So I'm just gonna dunk them in and hope for the best. | So I'm just gonna dunk them in and hope for the best. |
290 | 00:14:03,960 | 00:14:07,040 | Ew, my syrup has gone a bit thick. | Ew, my syrup has gone a bit thick. |
291 | 00:14:07,240 | 00:14:10,360 | I'm not entirely happy with my sugar syrup. | I'm not entirely happy with my sugar syrup. |
292 | 00:14:10,560 | 00:14:12,200 | I think it was a bit too dense. | I think it was a bit too dense. |
293 | 00:14:12,400 | 00:14:16,640 | It's too caramel-y. Or sugary. It's too heavy. | It's too caramel-y. Or sugary. It's too heavy. |
294 | 00:14:16,840 | 00:14:19,320 | So now I have to focus on fixing that. | So now I have to focus on fixing that. |
295 | 00:14:19,520 | 00:14:21,920 | I had to keep adding hot water to my syrup. | I had to keep adding hot water to my syrup. |
296 | 00:14:24,280 | 00:14:26,280 | I was checking it again and again to make sure that | I was checking it again and again to make sure that |
297 | 00:14:26,480 | 00:14:28,600 | I was hitting the right consistency. | I was hitting the right consistency. |
298 | 00:14:28,800 | 00:14:31,440 | Yay! This seems to have worked. | Yay! This seems to have worked. |
299 | 00:14:31,640 | 00:14:34,160 | Adding a bit of hot water seems to have improved | Adding a bit of hot water seems to have improved |
300 | 00:14:34,360 | 00:14:36,400 | the consistency of this a bit. | the consistency of this a bit. |
301 | 00:14:36,600 | 00:14:38,800 | Yay. (LAUGHS) Soaking? | Yay. (LAUGHS) Soaking? |
302 | 00:14:39,000 | 00:14:43,600 | Soaking. Soaking and... hopefully doing its thing. | Soaking. Soaking and... hopefully doing its thing. |
303 | 00:14:45,200 | 00:14:47,000 | What have you added in the sugar syrup? | What have you added in the sugar syrup? |
304 | 00:14:47,200 | 00:14:49,640 | Nothing. Some gulab. Mine is brown sugar, though. | Nothing. Some gulab. Mine is brown sugar, though. |
305 | 00:14:49,840 | 00:14:50,800 | Oh. | Oh. |
306 | 00:14:52,160 | 00:14:53,880 | MARK OLIVE: OK, we've got five minutes to go. | MARK OLIVE: OK, we've got five minutes to go. |
307 | 00:14:54,080 | 00:14:55,920 | We need your plate up on the pass. | We need your plate up on the pass. |
308 | 00:15:00,840 | 00:15:03,120 | KAY-LENE: Finally presented on a plate. | KAY-LENE: Finally presented on a plate. |
309 | 00:15:03,320 | 00:15:05,600 | In Tonka we use beautiful gold leaf on the top | In Tonka we use beautiful gold leaf on the top |
310 | 00:15:05,800 | 00:15:07,800 | just because it looks a little bit more majestic, | just because it looks a little bit more majestic, |
311 | 00:15:08,000 | 00:15:09,440 | a little bit more decadent. | a little bit more decadent. |
312 | 00:15:18,760 | 00:15:21,480 | DAN HONG: One minute, guys. There's one minute to go. | DAN HONG: One minute, guys. There's one minute to go. |
313 | 00:15:44,240 | 00:15:45,920 | ANJALI: I'm worried about my sugar syrup. | ANJALI: I'm worried about my sugar syrup. |
314 | 00:15:46,120 | 00:15:47,400 | I used brown sugar, | I used brown sugar, |
315 | 00:15:47,600 | 00:15:51,840 | so it's a lot grainier and denser than white sugar syrup. | so it's a lot grainier and denser than white sugar syrup. |
316 | 00:15:52,040 | 00:15:54,960 | I really hope that Melissa likes brown sugar syrup. | I really hope that Melissa likes brown sugar syrup. |
317 | 00:16:02,960 | 00:16:04,600 | MAEVE O'MEARA: It's Indian week. | MAEVE O'MEARA: It's Indian week. |
318 | 00:16:04,800 | 00:16:07,440 | Our two remaining home cooks and sous-chef Kay-Lene | Our two remaining home cooks and sous-chef Kay-Lene |
319 | 00:16:07,640 | 00:16:11,080 | have just created their own versions of gulab jamun. | have just created their own versions of gulab jamun. |
320 | 00:16:11,280 | 00:16:14,400 | Blind tasting judge Melissa will now try their dishes | Blind tasting judge Melissa will now try their dishes |
321 | 00:16:14,600 | 00:16:16,640 | without knowing which is from the professional | without knowing which is from the professional |
322 | 00:16:16,840 | 00:16:19,000 | or which are from the amateurs. | or which are from the amateurs. |
323 | 00:16:21,080 | 00:16:25,720 | (SIGHS) You can smells the sugar and the spice in the air. | (SIGHS) You can smells the sugar and the spice in the air. |
324 | 00:16:25,920 | 00:16:31,280 | It's beautiful. Wow! These look gorgeous! | It's beautiful. Wow! These look gorgeous! |
325 | 00:16:32,320 | 00:16:38,080 | DAN HONG: This is a paneer gulab jamun with a rosewater and saffron syrup. | DAN HONG: This is a paneer gulab jamun with a rosewater and saffron syrup. |
326 | 00:16:41,240 | 00:16:44,280 | It's in the bag. Ooh. Look at that. | It's in the bag. Ooh. Look at that. |
327 | 00:16:47,400 | 00:16:50,160 | Oh! It's a little piece of pistachio | Oh! It's a little piece of pistachio |
328 | 00:16:50,360 | 00:16:51,960 | and a saffron thread. | and a saffron thread. |
329 | 00:16:52,160 | 00:16:54,360 | Right in the centre. That's a lovely thought. | Right in the centre. That's a lovely thought. |
330 | 00:16:54,560 | 00:16:59,320 | Not only did they do that, the paneer that was used was also made. | Not only did they do that, the paneer that was used was also made. |
331 | 00:17:02,360 | 00:17:08,160 | What I love about this is technique meets soul. | What I love about this is technique meets soul. |
332 | 00:17:08,360 | 00:17:10,160 | For me, this looked beautiful | For me, this looked beautiful |
333 | 00:17:10,360 | 00:17:13,960 | in terms of the uniformity of each pastry ball. | in terms of the uniformity of each pastry ball. |
334 | 00:17:14,160 | 00:17:16,240 | It's just such a gorgeous golden colour. | It's just such a gorgeous golden colour. |
335 | 00:17:16,440 | 00:17:19,320 | The actual syrup itself is sweet without being cloying | The actual syrup itself is sweet without being cloying |
336 | 00:17:19,520 | 00:17:21,920 | and I really love that extra touch of the presentation | and I really love that extra touch of the presentation |
337 | 00:17:22,120 | 00:17:27,080 | not just over the top but also embedded within the pastry itself. | not just over the top but also embedded within the pastry itself. |
338 | 00:17:27,280 | 00:17:32,040 | I think if anything it's lucky that they served the pastry | I think if anything it's lucky that they served the pastry |
339 | 00:17:32,240 | 00:17:35,960 | in a healthy amount of syrup because it is a denser texture | in a healthy amount of syrup because it is a denser texture |
340 | 00:17:36,160 | 00:17:40,000 | so it has had a little bit of extra time to soak through. | so it has had a little bit of extra time to soak through. |
341 | 00:17:40,200 | 00:17:42,280 | If not, it might not have been able to penetrate | If not, it might not have been able to penetrate |
342 | 00:17:42,480 | 00:17:44,520 | all the way through to the centre. | all the way through to the centre. |
343 | 00:17:44,720 | 00:17:50,720 | MARK OLIVE: Melissa, a sweet potato gulab jamun with rosewater and lime syrup. | MARK OLIVE: Melissa, a sweet potato gulab jamun with rosewater and lime syrup. |
344 | 00:17:52,280 | 00:17:54,800 | Sweet potato? Sweet potato. | Sweet potato? Sweet potato. |
345 | 00:17:55,000 | 00:17:58,760 | Interesting touch. I think the presentation is absolutely gorgeous. | Interesting touch. I think the presentation is absolutely gorgeous. |
346 | 00:17:58,960 | 00:18:01,240 | This is like a love letter on a plate, isn't it? | This is like a love letter on a plate, isn't it? |
347 | 00:18:01,440 | 00:18:05,080 | The pistachio. The rose petals. Beautiful. | The pistachio. The rose petals. Beautiful. |
348 | 00:18:14,840 | 00:18:18,960 | There are many words you can use to describe syrup. | There are many words you can use to describe syrup. |
349 | 00:18:19,160 | 00:18:19,960 | Mm. | Mm. |
350 | 00:18:20,160 | 00:18:22,640 | Crunchy is probably not one of them. | Crunchy is probably not one of them. |
351 | 00:18:22,840 | 00:18:24,120 | Crunchy? Mmm. | Crunchy? Mmm. |
352 | 00:18:24,320 | 00:18:25,600 | What do you mean? | What do you mean? |
353 | 00:18:25,800 | 00:18:29,400 | You can see all the sugar crystals on the spoon. | You can see all the sugar crystals on the spoon. |
354 | 00:18:29,600 | 00:18:31,040 | They haven't dissolved. | They haven't dissolved. |
355 | 00:18:31,240 | 00:18:35,600 | I think that the fact that the syrup is served over the actual pastry | I think that the fact that the syrup is served over the actual pastry |
356 | 00:18:35,800 | 00:18:41,080 | is crystallised doesn't show enough attention to detail for me. | is crystallised doesn't show enough attention to detail for me. |
357 | 00:18:41,280 | 00:18:45,880 | The pastry itself, flavour-wise... delicious! | The pastry itself, flavour-wise... delicious! |
358 | 00:18:46,080 | 00:18:51,000 | Overall I just think this is such a beautiful, beautiful plate. | Overall I just think this is such a beautiful, beautiful plate. |
359 | 00:18:51,200 | 00:18:52,960 | So romantic in presentation | So romantic in presentation |
360 | 00:18:53,160 | 00:18:55,880 | and I thought the flavours were really there. | and I thought the flavours were really there. |
361 | 00:18:56,080 | 00:18:57,640 | Lovely. | Lovely. |
362 | 00:18:57,840 | 00:19:01,520 | Ricotta gulab jamun with saffron syrup. | Ricotta gulab jamun with saffron syrup. |
363 | 00:19:03,280 | 00:19:06,160 | This is an extremely elegant presentation. | This is an extremely elegant presentation. |
364 | 00:19:06,360 | 00:19:09,200 | It looks... expensive. | It looks... expensive. |
365 | 00:19:09,400 | 00:19:10,840 | (LAUGHS) | (LAUGHS) |
366 | 00:19:12,320 | 00:19:17,080 | I think there is some real artistry involved. Expertly done. | I think there is some real artistry involved. Expertly done. |
367 | 00:19:23,720 | 00:19:25,040 | That's a happy face, Melissa. | That's a happy face, Melissa. |
368 | 00:19:25,240 | 00:19:26,760 | (SIGHS) | (SIGHS) |
369 | 00:19:26,960 | 00:19:29,960 | Texturally and flavour-wise, | Texturally and flavour-wise, |
370 | 00:19:30,160 | 00:19:32,680 | everything was really, really well done. | everything was really, really well done. |
371 | 00:19:32,880 | 00:19:35,360 | Very luscious, isn't it? Wow, look at the inside. | Very luscious, isn't it? Wow, look at the inside. |
372 | 00:19:35,560 | 00:19:37,400 | Do you even soak, bro? | Do you even soak, bro? |
373 | 00:19:37,600 | 00:19:40,240 | That's really sponged up, isn't it? | That's really sponged up, isn't it? |
374 | 00:19:40,440 | 00:19:43,400 | The consistency of the syrup is quite thin | The consistency of the syrup is quite thin |
375 | 00:19:43,600 | 00:19:49,080 | but it's allowed itself to be absorbed into the pastry easily | but it's allowed itself to be absorbed into the pastry easily |
376 | 00:19:49,280 | 00:19:52,240 | and it's not too sweet which is really, really important. | and it's not too sweet which is really, really important. |
377 | 00:19:52,440 | 00:19:56,800 | Together with the pastry, this is a lovely, lovely combination. | Together with the pastry, this is a lovely, lovely combination. |
378 | 00:19:57,000 | 00:20:00,760 | So Mel, there's three very different versions of gulab jamun on the pass - | So Mel, there's three very different versions of gulab jamun on the pass - |
379 | 00:20:00,960 | 00:20:03,320 | or I like to call them GJs. | or I like to call them GJs. |
380 | 00:20:03,520 | 00:20:04,960 | So it's really up to you. | So it's really up to you. |
381 | 00:20:05,160 | 00:20:07,880 | What GJ was the best? (LAUGHS) | What GJ was the best? (LAUGHS) |
382 | 00:20:14,040 | 00:20:16,000 | MAEVE O'MEARA: Our last two home cooks have gone up against | MAEVE O'MEARA: Our last two home cooks have gone up against |
383 | 00:20:16,200 | 00:20:19,240 | sous-chef Kay-Lene from Melbourne restaurant Tonka. | sous-chef Kay-Lene from Melbourne restaurant Tonka. |
384 | 00:20:19,440 | 00:20:22,880 | Tonight's blind tasting judge was Melissa | Tonight's blind tasting judge was Melissa |
385 | 00:20:23,080 | 00:20:26,200 | who had no way of knowing which plate was from a professional chef | who had no way of knowing which plate was from a professional chef |
386 | 00:20:26,400 | 00:20:28,120 | or one of the home cooks. | or one of the home cooks. |
387 | 00:20:28,320 | 00:20:31,920 | Well, gulab jamun is one of the most well-known | Well, gulab jamun is one of the most well-known |
388 | 00:20:32,120 | 00:20:33,720 | and popular desserts in India | and popular desserts in India |
389 | 00:20:33,920 | 00:20:37,480 | and after seeing three very different versions | and after seeing three very different versions |
390 | 00:20:37,680 | 00:20:40,720 | on the pass tonight I can definitely see why. | on the pass tonight I can definitely see why. |
391 | 00:20:40,920 | 00:20:42,640 | Home cooks, how are we feeling? | Home cooks, how are we feeling? |
392 | 00:20:42,840 | 00:20:47,320 | Bit nervous, a bit confident. So a heady mix of both. | Bit nervous, a bit confident. So a heady mix of both. |
393 | 00:20:47,520 | 00:20:50,960 | I'm just a bit nervous that the jamuns were soaked enough | I'm just a bit nervous that the jamuns were soaked enough |
394 | 00:20:51,160 | 00:20:52,440 | in the sugar syrup. | in the sugar syrup. |
395 | 00:20:52,640 | 00:20:56,680 | How much would you like to cook against executive chef Adam here? | How much would you like to cook against executive chef Adam here? |
396 | 00:20:56,880 | 00:20:58,720 | That will be a dream come true. | That will be a dream come true. |
397 | 00:20:58,920 | 00:21:01,120 | Kay-Lene, how are you feeling? | Kay-Lene, how are you feeling? |
398 | 00:21:01,320 | 00:21:04,040 | I am quietly confident. | I am quietly confident. |
399 | 00:21:04,240 | 00:21:08,560 | Melissa, which plate on the pass was your favourite? | Melissa, which plate on the pass was your favourite? |
400 | 00:21:08,760 | 00:21:11,400 | The best plate on the pass tonight... | The best plate on the pass tonight... |
401 | 00:21:12,840 | 00:21:14,280 | ..was... | ..was... |
402 | 00:21:16,400 | 00:21:18,080 | ..ricotta gulab jamun. | ..ricotta gulab jamun. |
403 | 00:21:18,280 | 00:21:20,840 | (APPLAUSE) | (APPLAUSE) |
404 | 00:21:24,920 | 00:21:27,800 | I was like, "YES! Tonka for the win!" | I was like, "YES! Tonka for the win!" |
405 | 00:21:31,960 | 00:21:33,440 | Oh, chef! | Oh, chef! |
406 | 00:21:33,640 | 00:21:35,640 | How are you feeling? Oh, so relieved. | How are you feeling? Oh, so relieved. |
407 | 00:21:35,840 | 00:21:37,800 | I'm so glad to bring back a win for my team. | I'm so glad to bring back a win for my team. |
408 | 00:21:38,000 | 00:21:39,760 | They've all done such a spectacular job | They've all done such a spectacular job |
409 | 00:21:39,960 | 00:21:42,640 | and, yeah, this is really for all of us, yeah. | and, yeah, this is really for all of us, yeah. |
410 | 00:21:45,640 | 00:21:48,520 | Only one of you home cooks can go through to the final | Only one of you home cooks can go through to the final |
411 | 00:21:48,720 | 00:21:52,240 | to face off against executive chef Adam. | to face off against executive chef Adam. |
412 | 00:21:52,440 | 00:21:57,240 | The plate that did not live up to my expectations this evening is... | The plate that did not live up to my expectations this evening is... |
413 | 00:22:00,160 | 00:22:02,800 | ..the sweet potato gulab jamun. | ..the sweet potato gulab jamun. |
414 | 00:22:05,600 | 00:22:07,720 | Is that yours? Yes. | Is that yours? Yes. |
415 | 00:22:07,920 | 00:22:10,480 | I'm sorry, Anjali. That's alright. | I'm sorry, Anjali. That's alright. |
416 | 00:22:10,680 | 00:22:12,160 | That's alright. I'm not surprised. | That's alright. I'm not surprised. |
417 | 00:22:12,360 | 00:22:15,120 | I struggled with the gulab jamun to redo it. | I struggled with the gulab jamun to redo it. |
418 | 00:22:15,320 | 00:22:18,840 | I also had to redo my sugar syrup. It's alright. | I also had to redo my sugar syrup. It's alright. |
419 | 00:22:19,040 | 00:22:21,040 | I'm so happy to have made it this far. | I'm so happy to have made it this far. |
420 | 00:22:21,240 | 00:22:23,160 | I loved the brown sugar syrup. | I loved the brown sugar syrup. |
421 | 00:22:23,360 | 00:22:28,880 | I thought that that caramel-y depth of flavour was genius. | I thought that that caramel-y depth of flavour was genius. |
422 | 00:22:29,080 | 00:22:34,520 | Unfortunately, the syrup dressed over the pastry had crystallised | Unfortunately, the syrup dressed over the pastry had crystallised |
423 | 00:22:34,720 | 00:22:36,720 | and it wasn't a texture I enjoyed. | and it wasn't a texture I enjoyed. |
424 | 00:22:36,920 | 00:22:41,360 | Otherwise, incredible job this week, so congratulations. | Otherwise, incredible job this week, so congratulations. |
425 | 00:22:41,560 | 00:22:43,000 | (APPLAUSE) | (APPLAUSE) |
426 | 00:22:44,320 | 00:22:46,720 | It's up to you now! My champion. | It's up to you now! My champion. |
427 | 00:22:46,920 | 00:22:49,840 | I'm so sorry, Anjali. That means you are going home tonight. | I'm so sorry, Anjali. That means you are going home tonight. |
428 | 00:22:50,040 | 00:22:53,320 | But congratulations to restaurant Tonka and sous-chef Kay-Lene. | But congratulations to restaurant Tonka and sous-chef Kay-Lene. |
429 | 00:22:53,520 | 00:22:55,200 | You got best plate on the pass. | You got best plate on the pass. |
430 | 00:22:55,400 | 00:22:59,360 | And also, congratulations to Shruti, you're through to the final! | And also, congratulations to Shruti, you're through to the final! |
431 | 00:22:59,560 | 00:23:00,840 | (APPLAUSE) | (APPLAUSE) |
432 | 00:23:01,040 | 00:23:03,960 | Now it's all up to me to try and make another win and beat Shruti. | Now it's all up to me to try and make another win and beat Shruti. |
433 | 00:23:04,160 | 00:23:05,600 | She's a mean home cook, you know, | She's a mean home cook, you know, |
434 | 00:23:05,800 | 00:23:07,840 | so I won't hold my head in shame if she beats me. | so I won't hold my head in shame if she beats me. |
435 | 00:23:08,040 | 00:23:12,240 | I'm gonna give utmost justice to the Indian cuisine and Indian heritage. | I'm gonna give utmost justice to the Indian cuisine and Indian heritage. |
436 | 00:23:13,840 | 00:23:15,120 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
437 | 00:23:15,320 | 00:23:16,720 | ADAM: It's 2-1 to the home cooks | ADAM: It's 2-1 to the home cooks |
438 | 00:23:16,920 | 00:23:18,320 | and now it's time for me to even the score. | and now it's time for me to even the score. |
439 | 00:23:18,520 | 00:23:20,280 | Bengali cuisine is all about seafood | Bengali cuisine is all about seafood |
440 | 00:23:20,480 | 00:23:23,040 | so I thought I'll go for the meat option, goat. | so I thought I'll go for the meat option, goat. |
441 | 00:23:23,240 | 00:23:26,120 | DAN HONG: Shruti is probably one of the best home cooks we've ever seen. | DAN HONG: Shruti is probably one of the best home cooks we've ever seen. |
442 | 00:23:26,320 | 00:23:30,080 | MELISSA LEONG: Is the head shaking good or bad? | MELISSA LEONG: Is the head shaking good or bad? |
443 | 00:23:30,280 | 00:23:31,560 | It's so good! | It's so good! |
444 | 00:23:31,760 | 00:23:33,080 | MAEVE O'MEARA: And later in the week, | MAEVE O'MEARA: And later in the week, |
445 | 00:23:33,280 | 00:23:37,240 | I step into the heart of Tonka's kitchen for a naan bread adventure. | I step into the heart of Tonka's kitchen for a naan bread adventure. |
446 | 00:23:37,440 | 00:23:38,360 | (LAUGHS) | (LAUGHS) |
447 | 00:23:38,560 | 00:23:39,840 | Perfect naan bread! | Perfect naan bread! |
448 | 00:23:40,040 | 00:23:41,720 | Chef! Thank you! No worries. | Chef! Thank you! No worries. |