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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.