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1 | 00:00:02,080 | 00:00:03,799 | MAEVE O'MEARA: This week on The Chefs' Line, | MAEVE O'MEARA: This week on The Chefs' Line, |
2 | 00:00:04,000 | 00:00:06,360 | the professionals from Sydney restaurant Nour | the professionals from Sydney restaurant Nour |
3 | 00:00:06,559 | 00:00:10,320 | are set to take on four home cooks who think they've got what it takes | are set to take on four home cooks who think they've got what it takes |
4 | 00:00:10,519 | 00:00:12,359 | to beat them at their own game. | to beat them at their own game. |
5 | 00:00:12,560 | 00:00:14,759 | I think a home cook can cook better than a chef. | I think a home cook can cook better than a chef. |
6 | 00:00:14,960 | 00:00:18,719 | The home cooks will showcase their best take on Lebanese cuisine | The home cooks will showcase their best take on Lebanese cuisine |
7 | 00:00:18,920 | 00:00:21,640 | as they battle against Nour's chain of command, | as they battle against Nour's chain of command, |
8 | 00:00:21,839 | 00:00:23,320 | starting with the apprentice chef... | starting with the apprentice chef... |
9 | 00:00:23,519 | 00:00:25,320 | Jonathan is definitely gonna win tonight. | Jonathan is definitely gonna win tonight. |
10 | 00:00:25,519 | 00:00:27,000 | ..right up to the head chef. | ..right up to the head chef. |
11 | 00:00:28,399 | 00:00:30,000 | It's the ultimate food fight | It's the ultimate food fight |
12 | 00:00:30,199 | 00:00:32,719 | to discover if delicious home cooked meals... | to discover if delicious home cooked meals... |
13 | 00:00:32,920 | 00:00:35,320 | DAN HONG: It would be one of the best shawarmas I've ever eaten. | DAN HONG: It would be one of the best shawarmas I've ever eaten. |
14 | 00:00:35,520 | 00:00:38,119 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
15 | 00:00:38,320 | 00:00:41,000 | MELISSA LEONG: This is so pretty. This is love on a plate. | MELISSA LEONG: This is so pretty. This is love on a plate. |
16 | 00:00:41,200 | 00:00:44,439 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
17 | 00:00:44,640 | 00:00:46,520 | renowned chef Mark Olive | renowned chef Mark Olive |
18 | 00:00:46,719 | 00:00:49,039 | and food writer Melissa Leong. | and food writer Melissa Leong. |
19 | 00:00:49,240 | 00:00:50,759 | So let's cook! | So let's cook! |
20 | 00:00:50,960 | 00:00:53,159 | So which home cook has what it takes | So which home cook has what it takes |
21 | 00:00:53,359 | 00:00:55,799 | to make it to the end of The Chefs' Line? | to make it to the end of The Chefs' Line? |
22 | 00:01:05,079 | 00:01:06,480 | Cheers! | Cheers! |
23 | 00:01:06,680 | 00:01:09,079 | The week kicks off with four home cooks | The week kicks off with four home cooks |
24 | 00:01:09,280 | 00:01:12,680 | keen to celebrate their Lebanese culture and family recipes... | keen to celebrate their Lebanese culture and family recipes... |
25 | 00:01:12,879 | 00:01:13,680 | Tomato? | Tomato? |
26 | 00:01:13,879 | 00:01:16,519 | ..starting with Irish-Lebanese grandmother Lyn. | ..starting with Irish-Lebanese grandmother Lyn. |
27 | 00:01:16,719 | 00:01:17,519 | Lovely! | Lovely! |
28 | 00:01:17,719 | 00:01:20,359 | I have the biggest Lebanese family. | I have the biggest Lebanese family. |
29 | 00:01:20,560 | 00:01:24,039 | 35 first cousins on my mother's side. | 35 first cousins on my mother's side. |
30 | 00:01:24,239 | 00:01:26,480 | On the Irish side, there are three of us. | On the Irish side, there are three of us. |
31 | 00:01:26,680 | 00:01:28,560 | The lovely freshness of the vegetables. | The lovely freshness of the vegetables. |
32 | 00:01:28,760 | 00:01:29,879 | Fattoush! | Fattoush! |
33 | 00:01:30,079 | 00:01:33,719 | Lebanese food really is the food of my childhood. | Lebanese food really is the food of my childhood. |
34 | 00:01:33,920 | 00:01:35,520 | I've also brought it into my children | I've also brought it into my children |
35 | 00:01:35,719 | 00:01:37,120 | and my grandchildren's life. | and my grandchildren's life. |
36 | 00:01:37,319 | 00:01:39,120 | That's not enough for a little boy! | That's not enough for a little boy! |
37 | 00:01:39,319 | 00:01:40,599 | You won't grow up! | You won't grow up! |
38 | 00:01:40,799 | 00:01:44,159 | There's full time mum Mayada with Lebanese heritage. | There's full time mum Mayada with Lebanese heritage. |
39 | 00:01:44,359 | 00:01:45,200 | Hi! | Hi! |
40 | 00:01:45,400 | 00:01:47,000 | I've learned to cook from my mum. | I've learned to cook from my mum. |
41 | 00:01:47,200 | 00:01:49,000 | She's always teaching me how to cook | She's always teaching me how to cook |
42 | 00:01:49,200 | 00:01:51,039 | and showing me different steps in the kitchen. | and showing me different steps in the kitchen. |
43 | 00:01:51,240 | 00:01:54,840 | In Lebanon where we come from, they make everything from scratch | In Lebanon where we come from, they make everything from scratch |
44 | 00:01:55,039 | 00:01:56,920 | and we can sort of modernise and add our own touch. | and we can sort of modernise and add our own touch. |
45 | 00:01:57,120 | 00:01:58,400 | That's what makes it special. | That's what makes it special. |
46 | 00:01:58,599 | 00:02:00,400 | 34-year-old actor Eli... | 34-year-old actor Eli... |
47 | 00:02:00,599 | 00:02:01,879 | I have a Lebanese background | I have a Lebanese background |
48 | 00:02:02,079 | 00:02:03,719 | and I've been around Lebanese food all my life. | and I've been around Lebanese food all my life. |
49 | 00:02:03,920 | 00:02:06,799 | ..loves to add a personal twist to family recipes. | ..loves to add a personal twist to family recipes. |
50 | 00:02:07,000 | 00:02:08,840 | Once it's served, people look at it and go, | Once it's served, people look at it and go, |
51 | 00:02:09,039 | 00:02:11,240 | "Oh, OK, I can see what he's done here." (LAUGHS) | "Oh, OK, I can see what he's done here." (LAUGHS) |
52 | 00:02:11,439 | 00:02:13,879 | And no-one's more proud of their Lebanese heritage | And no-one's more proud of their Lebanese heritage |
53 | 00:02:14,080 | 00:02:16,639 | than 29-year-old teacher, Mary. | than 29-year-old teacher, Mary. |
54 | 00:02:16,840 | 00:02:18,840 | I love Lebanese food. It's just like me. | I love Lebanese food. It's just like me. |
55 | 00:02:19,039 | 00:02:23,360 | It's crazy, over the top. Comes in huge volumes. Packs a punch. | It's crazy, over the top. Comes in huge volumes. Packs a punch. |
56 | 00:02:23,560 | 00:02:25,120 | And very, very tasty. | And very, very tasty. |
57 | 00:02:25,319 | 00:02:29,159 | It's up to all our home cooks to prove their family recipes | It's up to all our home cooks to prove their family recipes |
58 | 00:02:29,360 | 00:02:32,759 | could be the winning formula to beat the professionals. | could be the winning formula to beat the professionals. |
59 | 00:02:32,960 | 00:02:34,719 | Oh, yeah. | Oh, yeah. |
60 | 00:02:37,439 | 00:02:39,520 | MELISSA LEONG: Welcome to The Chefs' Line. | MELISSA LEONG: Welcome to The Chefs' Line. |
61 | 00:02:39,719 | 00:02:41,400 | Who's pumped to be here? | Who's pumped to be here? |
62 | 00:02:41,599 | 00:02:43,199 | Seriously, who's... ALL: Yes! We are! | Seriously, who's... ALL: Yes! We are! |
63 | 00:02:43,400 | 00:02:46,159 | I want to know, who think they're the best home cook here? | I want to know, who think they're the best home cook here? |
64 | 00:02:46,360 | 00:02:49,319 | Yes. Nice one. | Yes. Nice one. |
65 | 00:02:49,520 | 00:02:52,759 | Well, Lebanese cuisine can be traced back thousands of years, | Well, Lebanese cuisine can be traced back thousands of years, |
66 | 00:02:52,960 | 00:02:55,960 | but today it's time to put your mark on history | but today it's time to put your mark on history |
67 | 00:02:56,159 | 00:02:57,680 | and see if you have what it takes | and see if you have what it takes |
68 | 00:02:57,879 | 00:03:01,000 | to come up against the professionals at their own game. | to come up against the professionals at their own game. |
69 | 00:03:02,280 | 00:03:05,840 | You guys are gonna be cooking against Sydney's restaurant du jour | You guys are gonna be cooking against Sydney's restaurant du jour |
70 | 00:03:06,039 | 00:03:07,319 | called Nour! | called Nour! |
71 | 00:03:07,520 | 00:03:09,120 | (LAUGHS) | (LAUGHS) |
72 | 00:03:10,759 | 00:03:14,960 | MAEVE O'MEARA: Nour celebrates Lebanese flavours in a fresh and exciting way. | MAEVE O'MEARA: Nour celebrates Lebanese flavours in a fresh and exciting way. |
73 | 00:03:15,159 | 00:03:17,520 | Two duck all day, two prawn all day, one extra. | Two duck all day, two prawn all day, one extra. |
74 | 00:03:17,719 | 00:03:22,360 | And leading the charge of his chefs' line is executive chef Roy. | And leading the charge of his chefs' line is executive chef Roy. |
75 | 00:03:22,560 | 00:03:25,240 | ROY: What we set out to do here is Lebanese cuisine | ROY: What we set out to do here is Lebanese cuisine |
76 | 00:03:25,439 | 00:03:27,719 | and Middle Eastern cuisine like you haven't seen before. | and Middle Eastern cuisine like you haven't seen before. |
77 | 00:03:27,920 | 00:03:29,400 | They look so good. | They look so good. |
78 | 00:03:29,599 | 00:03:32,240 | Full of spice, being playful with it. | Full of spice, being playful with it. |
79 | 00:03:32,439 | 00:03:36,520 | But still humble to those flavours and traditions. | But still humble to those flavours and traditions. |
80 | 00:03:36,719 | 00:03:38,439 | It's got everything a good dish should have. | It's got everything a good dish should have. |
81 | 00:03:38,639 | 00:03:41,000 | Taste, texture, beautiful on the eye. | Taste, texture, beautiful on the eye. |
82 | 00:03:41,199 | 00:03:42,719 | It's been thought out. Yes. | It's been thought out. Yes. |
83 | 00:03:42,920 | 00:03:44,479 | A lot! Mmm! | A lot! Mmm! |
84 | 00:03:44,680 | 00:03:47,079 | When you put the food in one full spoon, | When you put the food in one full spoon, |
85 | 00:03:47,280 | 00:03:49,280 | you feel like you're in the Middle East. | you feel like you're in the Middle East. |
86 | 00:03:49,479 | 00:03:50,800 | That is so delicious. | That is so delicious. |
87 | 00:03:51,000 | 00:03:53,879 | So if we've done, that I've done my job. | So if we've done, that I've done my job. |
88 | 00:03:54,079 | 00:03:55,759 | DAN HONG: Hey, guys. | DAN HONG: Hey, guys. |
89 | 00:03:55,960 | 00:03:57,039 | ALL: Hey! | ALL: Hey! |
90 | 00:03:57,240 | 00:04:01,560 | Welcome, executive chef Roy, and to your entire chefs' line. | Welcome, executive chef Roy, and to your entire chefs' line. |
91 | 00:04:01,759 | 00:04:03,120 | Can you talk us through your chefs' line | Can you talk us through your chefs' line |
92 | 00:04:03,319 | 00:04:05,080 | starting with your first cab off the rank? | starting with your first cab off the rank? |
93 | 00:04:05,280 | 00:04:08,599 | Yeah. So all the way from Northern Beaches, we've got Jonathan. | Yeah. So all the way from Northern Beaches, we've got Jonathan. |
94 | 00:04:08,800 | 00:04:10,080 | He's our apprentice chef today. | He's our apprentice chef today. |
95 | 00:04:10,280 | 00:04:12,199 | We've got our station chef, young Lily, | We've got our station chef, young Lily, |
96 | 00:04:12,400 | 00:04:14,479 | then we've got our sous-chef, Ran, here, | then we've got our sous-chef, Ran, here, |
97 | 00:04:14,680 | 00:04:17,160 | and you've got myself as the executive chef. | and you've got myself as the executive chef. |
98 | 00:04:17,360 | 00:04:21,079 | So the first to cook is going to be you, Jonathan. So, step up. | So the first to cook is going to be you, Jonathan. So, step up. |
99 | 00:04:21,279 | 00:04:23,279 | ALL: Ooooh! | ALL: Ooooh! |
100 | 00:04:24,959 | 00:04:26,959 | How are you feeling? Bit nervous, but... | How are you feeling? Bit nervous, but... |
101 | 00:04:27,160 | 00:04:28,720 | I think you're downplaying it a little bit. | I think you're downplaying it a little bit. |
102 | 00:04:28,920 | 00:04:31,839 | Oh a little bit. (LAUGHS) | Oh a little bit. (LAUGHS) |
103 | 00:04:32,040 | 00:04:34,639 | OK, guys, I think you're in for a bit of competition. | OK, guys, I think you're in for a bit of competition. |
104 | 00:04:34,840 | 00:04:37,519 | Well, tonight you're going to be cooking shawarma. | Well, tonight you're going to be cooking shawarma. |
105 | 00:04:41,319 | 00:04:45,279 | Shawarma is a classic Lebanese dish made with grilled marinated meat, | Shawarma is a classic Lebanese dish made with grilled marinated meat, |
106 | 00:04:45,480 | 00:04:47,480 | pita bread, pickles and salad. | pita bread, pickles and salad. |
107 | 00:04:47,680 | 00:04:49,319 | In other parts of the Mediterranean, | In other parts of the Mediterranean, |
108 | 00:04:49,519 | 00:04:52,560 | there are versions known as yiros or doner kebab. | there are versions known as yiros or doner kebab. |
109 | 00:04:53,600 | 00:04:56,079 | Well, one of us is going to decide who puts the best plate | Well, one of us is going to decide who puts the best plate |
110 | 00:04:56,279 | 00:04:58,399 | on the pass this evening. | on the pass this evening. |
111 | 00:04:58,600 | 00:04:59,879 | It's gonna be Dan! | It's gonna be Dan! |
112 | 00:05:00,079 | 00:05:02,040 | Off you go into the holding room. Pumped! | Off you go into the holding room. Pumped! |
113 | 00:05:02,240 | 00:05:05,040 | I can't wait to see what I'm gonna taste. | I can't wait to see what I'm gonna taste. |
114 | 00:05:05,240 | 00:05:07,120 | Dan will taste and judge without knowing | Dan will taste and judge without knowing |
115 | 00:05:07,319 | 00:05:11,079 | if the dish was created by a home cook or by the apprentice. | if the dish was created by a home cook or by the apprentice. |
116 | 00:05:11,279 | 00:05:15,040 | OK, guys, you have one hour. Let's cook! | OK, guys, you have one hour. Let's cook! |
117 | 00:05:19,879 | 00:05:23,560 | ELI: Going up against the professionals is scary! | ELI: Going up against the professionals is scary! |
118 | 00:05:23,759 | 00:05:25,480 | (LAUGHS) This is really scary. | (LAUGHS) This is really scary. |
119 | 00:05:26,600 | 00:05:28,519 | But I'm looking forward to the stage after this | But I'm looking forward to the stage after this |
120 | 00:05:28,720 | 00:05:30,160 | 'cause I'll still be here. | 'cause I'll still be here. |
121 | 00:05:33,560 | 00:05:35,439 | MAYADA: At the moment I'm marinating the meat. | MAYADA: At the moment I'm marinating the meat. |
122 | 00:05:35,639 | 00:05:37,639 | I've really got to get the flavours into the meat. | I've really got to get the flavours into the meat. |
123 | 00:05:37,840 | 00:05:39,600 | Today I'm making my version of shawarma. | Today I'm making my version of shawarma. |
124 | 00:05:39,800 | 00:05:43,159 | My twist is adding Thai flavours in it as I love Thai. | My twist is adding Thai flavours in it as I love Thai. |
125 | 00:05:43,360 | 00:05:47,480 | Really strong herbs like coriander, cumin, galangal. | Really strong herbs like coriander, cumin, galangal. |
126 | 00:05:47,680 | 00:05:50,120 | I just added a few more spices. | I just added a few more spices. |
127 | 00:05:50,319 | 00:05:54,279 | I've got to still make the tabouli salad that goes underneath this | I've got to still make the tabouli salad that goes underneath this |
128 | 00:05:54,480 | 00:05:57,399 | and tahini sauce and some hummus dip. | and tahini sauce and some hummus dip. |
129 | 00:05:57,600 | 00:05:59,840 | I've been making shawarma for years now for my family | I've been making shawarma for years now for my family |
130 | 00:06:00,040 | 00:06:02,079 | so I think the judges will like it, hopefully. | so I think the judges will like it, hopefully. |
131 | 00:06:02,279 | 00:06:03,959 | OK, perfect. | OK, perfect. |
132 | 00:06:07,000 | 00:06:08,879 | Eli, that smells really good. Hey? | Eli, that smells really good. Hey? |
133 | 00:06:09,079 | 00:06:10,480 | Beautiful. Is it? | Beautiful. Is it? |
134 | 00:06:10,680 | 00:06:11,959 | I'm making a beef shawarma, | I'm making a beef shawarma, |
135 | 00:06:12,160 | 00:06:14,160 | like how my mum makes it and how my grandmother makes it. | like how my mum makes it and how my grandmother makes it. |
136 | 00:06:14,360 | 00:06:16,279 | But I have to admit that I'm a vegetarian. | But I have to admit that I'm a vegetarian. |
137 | 00:06:16,480 | 00:06:19,000 | So... (LAUGHS) That's a bit like, "Uh, great, meat?" | So... (LAUGHS) That's a bit like, "Uh, great, meat?" |
138 | 00:06:19,199 | 00:06:22,439 | But I know what I'm doing. It's alright. | But I know what I'm doing. It's alright. |
139 | 00:06:22,639 | 00:06:27,079 | Hey, Eli. What is the Eli shawarma? Talk me through it. | Hey, Eli. What is the Eli shawarma? Talk me through it. |
140 | 00:06:27,279 | 00:06:29,720 | Yeah. So, I want to serve it up as more of a taco, | Yeah. So, I want to serve it up as more of a taco, |
141 | 00:06:29,920 | 00:06:31,839 | and rather than it being on a soft bread, | and rather than it being on a soft bread, |
142 | 00:06:32,040 | 00:06:33,519 | it's going to be a toasted pita bread | it's going to be a toasted pita bread |
143 | 00:06:33,720 | 00:06:35,360 | and I want to kind of have it as a bucket style. | and I want to kind of have it as a bucket style. |
144 | 00:06:35,560 | 00:06:38,040 | Well, you know shawarma is called sort of the taco of the Middle East | Well, you know shawarma is called sort of the taco of the Middle East |
145 | 00:06:38,240 | 00:06:39,519 | in a way? Yeah, yeah. Yep. | in a way? Yeah, yeah. Yep. |
146 | 00:06:39,720 | 00:06:42,519 | So it's not that far a stretch, really, which is kind of cool. | So it's not that far a stretch, really, which is kind of cool. |
147 | 00:06:42,720 | 00:06:43,600 | No. No. | No. No. |
148 | 00:06:43,800 | 00:06:45,639 | You'll be eating what you would be eating | You'll be eating what you would be eating |
149 | 00:06:45,840 | 00:06:47,600 | if you came to my family's barbecue on a Thursday. | if you came to my family's barbecue on a Thursday. |
150 | 00:06:47,800 | 00:06:48,600 | Ohh! | Ohh! |
151 | 00:06:48,800 | 00:06:50,519 | So this is... this is my mum's way of doing it. | So this is... this is my mum's way of doing it. |
152 | 00:06:50,720 | 00:06:55,279 | So toasted pita, marinated meat, the pickles, the onions. | So toasted pita, marinated meat, the pickles, the onions. |
153 | 00:06:55,480 | 00:06:57,519 | Yep. Got some chilli there too if you want that extra... | Yep. Got some chilli there too if you want that extra... |
154 | 00:06:57,720 | 00:06:59,759 | Oh, chilli is always a good thing. Yeah, absolutely. | Oh, chilli is always a good thing. Yeah, absolutely. |
155 | 00:06:59,959 | 00:07:03,079 | Little bit of heat never hurt anyone. No! Absolutely not. I love chilli. | Little bit of heat never hurt anyone. No! Absolutely not. I love chilli. |
156 | 00:07:03,279 | 00:07:05,399 | I'll add it to everything. (LAUGHS) Alright good luck. | I'll add it to everything. (LAUGHS) Alright good luck. |
157 | 00:07:05,600 | 00:07:07,040 | Thank you. | Thank you. |
158 | 00:07:09,240 | 00:07:11,439 | I'm doing the meat which I'm using lamb fillet for | I'm doing the meat which I'm using lamb fillet for |
159 | 00:07:11,639 | 00:07:13,519 | because it's much softer. | because it's much softer. |
160 | 00:07:13,720 | 00:07:16,000 | The shawarma I'm making is a lamb shawarma | The shawarma I'm making is a lamb shawarma |
161 | 00:07:16,199 | 00:07:19,439 | and I do marinate it with some wine and some vinegar | and I do marinate it with some wine and some vinegar |
162 | 00:07:19,639 | 00:07:21,800 | and things that really cut through, pack a punch, | and things that really cut through, pack a punch, |
163 | 00:07:22,000 | 00:07:28,079 | so when I roast my meat in the oven for a while, it just goes so soft. | so when I roast my meat in the oven for a while, it just goes so soft. |
164 | 00:07:28,279 | 00:07:30,879 | And the other element is the tahini sauce. | And the other element is the tahini sauce. |
165 | 00:07:31,079 | 00:07:33,800 | I'm also using freshly made dough. | I'm also using freshly made dough. |
166 | 00:07:34,000 | 00:07:35,319 | I think I'm pretty good at it | I think I'm pretty good at it |
167 | 00:07:35,519 | 00:07:37,639 | but there is always a risk when you make your own dough. | but there is always a risk when you make your own dough. |
168 | 00:07:37,840 | 00:07:40,159 | Maybe it won't be kneaded properly | Maybe it won't be kneaded properly |
169 | 00:07:40,360 | 00:07:42,399 | and you might get more of a dense bread | and you might get more of a dense bread |
170 | 00:07:42,600 | 00:07:46,840 | as opposed to a nice fluffy dough that rolls up very nicely | as opposed to a nice fluffy dough that rolls up very nicely |
171 | 00:07:47,040 | 00:07:49,840 | when you assemble your shawarma wrap. | when you assemble your shawarma wrap. |
172 | 00:07:50,040 | 00:07:52,519 | And that's a bit of a concern for me. I dunno if I'm gonna get there. | And that's a bit of a concern for me. I dunno if I'm gonna get there. |
173 | 00:07:52,720 | 00:07:56,199 | I'm going to watch that bread until it's perfect. | I'm going to watch that bread until it's perfect. |
174 | 00:07:56,399 | 00:07:59,439 | I think I can get them a little bit prettier. We'll try. | I think I can get them a little bit prettier. We'll try. |
175 | 00:07:59,639 | 00:08:02,519 | MARK OLIVE: G'day, Lyn. Hello. | MARK OLIVE: G'day, Lyn. Hello. |
176 | 00:08:02,720 | 00:08:05,839 | Hey, you weren't a vicar of Dibley, were you? (LAUGHS) | Hey, you weren't a vicar of Dibley, were you? (LAUGHS) |
177 | 00:08:06,040 | 00:08:08,240 | You don't know how many autographs I've signed in London | You don't know how many autographs I've signed in London |
178 | 00:08:08,439 | 00:08:10,279 | with people taking selfies. | with people taking selfies. |
179 | 00:08:10,480 | 00:08:11,879 | You've got that look. I know. | You've got that look. I know. |
180 | 00:08:12,079 | 00:08:13,480 | So what are you gonna be doing tonight? | So what are you gonna be doing tonight? |
181 | 00:08:13,680 | 00:08:15,959 | I'm chargrilling the lamb neck fillet. | I'm chargrilling the lamb neck fillet. |
182 | 00:08:16,160 | 00:08:19,000 | It's a sweeter cut and I marinate it. | It's a sweeter cut and I marinate it. |
183 | 00:08:19,199 | 00:08:22,600 | And I'll warm the Lebanese bread. I don't make Lebanese bread. | And I'll warm the Lebanese bread. I don't make Lebanese bread. |
184 | 00:08:22,800 | 00:08:24,519 | I'd rather do the other things. | I'd rather do the other things. |
185 | 00:08:24,720 | 00:08:28,439 | I'll cook the tahini and yoghurt down and then the meat, | I'll cook the tahini and yoghurt down and then the meat, |
186 | 00:08:28,639 | 00:08:32,720 | and some chopped coriander and parsley | and some chopped coriander and parsley |
187 | 00:08:32,919 | 00:08:36,759 | and I've got a pickled onion there that I've been marinating. | and I've got a pickled onion there that I've been marinating. |
188 | 00:08:36,960 | 00:08:39,720 | So do you think you've got the edge over these pups here? | So do you think you've got the edge over these pups here? |
189 | 00:08:39,919 | 00:08:42,559 | Well, look, I've been cooking since I was nine. | Well, look, I've been cooking since I was nine. |
190 | 00:08:42,759 | 00:08:44,519 | (LAUGHS) Yeah. Same. Same. | (LAUGHS) Yeah. Same. Same. |
191 | 00:08:44,720 | 00:08:46,960 | A long time! (BOTH LAUGH) | A long time! (BOTH LAUGH) |
192 | 00:08:47,159 | 00:08:49,159 | I'm hearing you, sister. Yes. | I'm hearing you, sister. Yes. |
193 | 00:08:49,360 | 00:08:52,200 | So I think I've refined it down to something | So I think I've refined it down to something |
194 | 00:08:52,399 | 00:08:54,559 | that can be done very quickly. | that can be done very quickly. |
195 | 00:08:54,759 | 00:08:56,240 | Shawarma like that. | Shawarma like that. |
196 | 00:08:56,440 | 00:08:58,639 | (LAUGHS) Thank you. | (LAUGHS) Thank you. |
197 | 00:09:01,799 | 00:09:03,759 | JONATHAN: So we've got three components to this dish. | JONATHAN: So we've got three components to this dish. |
198 | 00:09:03,960 | 00:09:06,879 | The base, yoghurt bread, the meat and then the garnish. | The base, yoghurt bread, the meat and then the garnish. |
199 | 00:09:07,080 | 00:09:09,600 | We put offals in our shawarma, | We put offals in our shawarma, |
200 | 00:09:09,799 | 00:09:13,600 | so today is one, we're gonna be adding hearts and livers. | so today is one, we're gonna be adding hearts and livers. |
201 | 00:09:13,799 | 00:09:17,759 | Nour's shawarma is very different to everyone's. We use chicken offal. | Nour's shawarma is very different to everyone's. We use chicken offal. |
202 | 00:09:17,960 | 00:09:20,240 | So we use the liver and the heart. | So we use the liver and the heart. |
203 | 00:09:20,440 | 00:09:22,559 | It's a lot more tender to eat. | It's a lot more tender to eat. |
204 | 00:09:22,759 | 00:09:24,279 | Heart's resting, I've got to do the livers, | Heart's resting, I've got to do the livers, |
205 | 00:09:24,480 | 00:09:28,120 | then I've got to cut the meat and I can start cooking the shawarma. | then I've got to cut the meat and I can start cooking the shawarma. |
206 | 00:09:28,320 | 00:09:30,879 | It's painful to watch him doing this. | It's painful to watch him doing this. |
207 | 00:09:31,080 | 00:09:34,240 | You don't believe how hard it is to watch him working there | You don't believe how hard it is to watch him working there |
208 | 00:09:34,440 | 00:09:35,759 | and doing the recipes and everything. | and doing the recipes and everything. |
209 | 00:09:35,960 | 00:09:37,320 | But he's doing very well. | But he's doing very well. |
210 | 00:09:37,519 | 00:09:40,519 | But no more... no more than five minutes on the liver. | But no more... no more than five minutes on the liver. |
211 | 00:09:41,559 | 00:09:43,679 | Jonathan is a very, very good cook, | Jonathan is a very, very good cook, |
212 | 00:09:43,879 | 00:09:47,000 | but if I see that he's doing a mistake, I just give him the look. | but if I see that he's doing a mistake, I just give him the look. |
213 | 00:09:50,039 | 00:09:53,320 | Little bit nervous watching... Roy watching me from the back, | Little bit nervous watching... Roy watching me from the back, |
214 | 00:09:53,519 | 00:09:55,120 | but what can you do? | but what can you do? |
215 | 00:09:57,600 | 00:10:00,000 | I know my shawarma's good. I know. | I know my shawarma's good. I know. |
216 | 00:10:00,200 | 00:10:02,480 | Yum. It looks good. Oooh! | Yum. It looks good. Oooh! |
217 | 00:10:02,679 | 00:10:04,720 | Might have some competition. Not gonna lie. | Might have some competition. Not gonna lie. |
218 | 00:10:04,919 | 00:10:07,840 | That is the true taste of an authentic shawarma. | That is the true taste of an authentic shawarma. |
219 | 00:10:08,039 | 00:10:09,879 | But where's the bread?! | But where's the bread?! |
220 | 00:10:10,080 | 00:10:11,039 | (LAUGHS) | (LAUGHS) |
221 | 00:10:15,960 | 00:10:18,080 | MELISSA LEONG: Guys, 30 minutes has elapsed. | MELISSA LEONG: Guys, 30 minutes has elapsed. |
222 | 00:10:18,279 | 00:10:21,759 | You have 30 minutes until you need your plate on the pass. | You have 30 minutes until you need your plate on the pass. |
223 | 00:10:21,960 | 00:10:25,679 | Might have some competition. Not gonna lie. Oooh! | Might have some competition. Not gonna lie. Oooh! |
224 | 00:10:25,879 | 00:10:28,000 | MAEVE O'MEARA: It's game on for Lebanese week | MAEVE O'MEARA: It's game on for Lebanese week |
225 | 00:10:28,200 | 00:10:30,919 | between apprentice chef Jonathan and four home cooks | between apprentice chef Jonathan and four home cooks |
226 | 00:10:31,120 | 00:10:35,120 | as they compete to create their own version of a Lebanese shawarma. | as they compete to create their own version of a Lebanese shawarma. |
227 | 00:10:35,320 | 00:10:36,919 | It tastes delicious. | It tastes delicious. |
228 | 00:10:37,120 | 00:10:39,440 | And it's up to blind tasting judge Dan to decide | And it's up to blind tasting judge Dan to decide |
229 | 00:10:39,639 | 00:10:42,759 | which dish will be the best plate on the pass. | which dish will be the best plate on the pass. |
230 | 00:10:42,960 | 00:10:46,120 | When I think of shawarma, I'm definitely expecting a lot of meat | When I think of shawarma, I'm definitely expecting a lot of meat |
231 | 00:10:46,320 | 00:10:50,159 | that's combined with spices, tahini or a yoghurt dressing, | that's combined with spices, tahini or a yoghurt dressing, |
232 | 00:10:50,360 | 00:10:54,200 | some pickles as well and a really nice pita bread. | some pickles as well and a really nice pita bread. |
233 | 00:10:54,399 | 00:10:58,200 | But most importantly, a balance of all those flavours together. | But most importantly, a balance of all those flavours together. |
234 | 00:10:58,399 | 00:11:03,480 | I don't know who has cooked what, so we'll soon find out. | I don't know who has cooked what, so we'll soon find out. |
235 | 00:11:05,080 | 00:11:08,080 | Oh, yum. Looks good. | Oh, yum. Looks good. |
236 | 00:11:11,000 | 00:11:13,000 | The fragrance smells good | The fragrance smells good |
237 | 00:11:13,200 | 00:11:15,879 | and I'm just waiting for the juices to dry out. | and I'm just waiting for the juices to dry out. |
238 | 00:11:16,080 | 00:11:17,440 | ELI: I do this mainly with my mum. | ELI: I do this mainly with my mum. |
239 | 00:11:17,639 | 00:11:20,600 | I never cook this for myself, it's mainly for friends, but I do cook it. | I never cook this for myself, it's mainly for friends, but I do cook it. |
240 | 00:11:20,799 | 00:11:23,399 | With the beef, my biggest worry | With the beef, my biggest worry |
241 | 00:11:23,600 | 00:11:25,480 | is not knowing what... how the beef is going | is not knowing what... how the beef is going |
242 | 00:11:25,679 | 00:11:28,000 | because I'm a vegetarian, so I don't eat it. | because I'm a vegetarian, so I don't eat it. |
243 | 00:11:28,200 | 00:11:30,600 | I really want to make sure that it's perfect. | I really want to make sure that it's perfect. |
244 | 00:11:30,799 | 00:11:32,080 | Eli. Hey. | Eli. Hey. |
245 | 00:11:32,279 | 00:11:34,559 | 30 minutes. How's it going? Good, coming along really well. | 30 minutes. How's it going? Good, coming along really well. |
246 | 00:11:34,759 | 00:11:36,039 | I'm just getting ready to plate up now | I'm just getting ready to plate up now |
247 | 00:11:36,240 | 00:11:40,480 | and getting the meat in the little pockets, or tacos. | and getting the meat in the little pockets, or tacos. |
248 | 00:11:40,679 | 00:11:43,080 | Yeah? You don't think you've peaked a bit early? | Yeah? You don't think you've peaked a bit early? |
249 | 00:11:43,279 | 00:11:45,600 | (LAUGHS) It is a little bit early. | (LAUGHS) It is a little bit early. |
250 | 00:11:45,799 | 00:11:48,480 | But I know what I'm doing. You're not worried? | But I know what I'm doing. You're not worried? |
251 | 00:11:48,679 | 00:11:51,240 | I mean, I'm sure it's gonna taste great. I know the flavours are there. | I mean, I'm sure it's gonna taste great. I know the flavours are there. |
252 | 00:11:51,440 | 00:11:53,039 | I can... everything's smelling right. Yeah? | I can... everything's smelling right. Yeah? |
253 | 00:11:53,240 | 00:11:54,960 | Um... But yeah. It'll be good. | Um... But yeah. It'll be good. |
254 | 00:11:55,159 | 00:11:57,799 | We'll see it on the pass. Thank you. | We'll see it on the pass. Thank you. |
255 | 00:11:58,000 | 00:12:01,960 | I should have made, like, a vegetarian shawarma. (LAUGHS) | I should have made, like, a vegetarian shawarma. (LAUGHS) |
256 | 00:12:02,159 | 00:12:05,960 | Do you just want a sandwich with vegetables? (LAUGHS) | Do you just want a sandwich with vegetables? (LAUGHS) |
257 | 00:12:08,519 | 00:12:10,759 | MARY: The dough - that's the only thing that's freaking me out | MARY: The dough - that's the only thing that's freaking me out |
258 | 00:12:10,960 | 00:12:12,240 | because it is a short time. | because it is a short time. |
259 | 00:12:12,440 | 00:12:15,519 | I noticed that when I was making the dough, rolling it out, | I noticed that when I was making the dough, rolling it out, |
260 | 00:12:15,720 | 00:12:17,320 | it wasn't as easy to stretch out | it wasn't as easy to stretch out |
261 | 00:12:17,519 | 00:12:19,360 | as much as I should be able to stretch it out. | as much as I should be able to stretch it out. |
262 | 00:12:19,559 | 00:12:24,200 | Some of them did feel a little bit tough, so I think on my feet, | Some of them did feel a little bit tough, so I think on my feet, |
263 | 00:12:24,399 | 00:12:26,360 | roll them out as thin as possible and try again. | roll them out as thin as possible and try again. |
264 | 00:12:26,559 | 00:12:28,600 | If not, we'll go with what we've got. | If not, we'll go with what we've got. |
265 | 00:12:28,799 | 00:12:31,440 | If I don't get the dough right, I will be so embarrassed. | If I don't get the dough right, I will be so embarrassed. |
266 | 00:12:31,639 | 00:12:33,480 | My mother will disown me. | My mother will disown me. |
267 | 00:12:34,960 | 00:12:38,759 | MARK OLIVE: 15 minutes, guys, until your plate has to be on the pass. | MARK OLIVE: 15 minutes, guys, until your plate has to be on the pass. |
268 | 00:12:38,960 | 00:12:40,480 | JONATHAN: Right now, my mix is done. | JONATHAN: Right now, my mix is done. |
269 | 00:12:40,679 | 00:12:43,639 | I'm just adding the livers to make sure I don't overcook them. | I'm just adding the livers to make sure I don't overcook them. |
270 | 00:12:43,840 | 00:12:48,120 | Ah... so just let that cook away and I'm gonna do my flatbread now. | Ah... so just let that cook away and I'm gonna do my flatbread now. |
271 | 00:12:48,320 | 00:12:50,519 | We make our yoghurt bread every single day. | We make our yoghurt bread every single day. |
272 | 00:12:50,720 | 00:12:53,120 | If you roll it too thin then it will go all crunchy. | If you roll it too thin then it will go all crunchy. |
273 | 00:12:53,320 | 00:12:55,360 | If you roll it too thick the dough won't be cooked enough, | If you roll it too thick the dough won't be cooked enough, |
274 | 00:12:55,559 | 00:12:58,440 | so you need to roll it to that, like, perfect amount. | so you need to roll it to that, like, perfect amount. |
275 | 00:12:58,639 | 00:13:00,360 | ROY: Perfect. | ROY: Perfect. |
276 | 00:13:00,559 | 00:13:02,799 | Everyone does pita. | Everyone does pita. |
277 | 00:13:03,000 | 00:13:05,720 | Yoghurt bread is different but it's equal amounts of flour to yoghurt. | Yoghurt bread is different but it's equal amounts of flour to yoghurt. |
278 | 00:13:05,919 | 00:13:08,759 | When you eat it, it just tears apart. Well, that's the goal. | When you eat it, it just tears apart. Well, that's the goal. |
279 | 00:13:08,960 | 00:13:12,039 | The bottom should be golden brown. | The bottom should be golden brown. |
280 | 00:13:12,240 | 00:13:15,159 | Look, I'm pretty sure it's gonna taste very good. | Look, I'm pretty sure it's gonna taste very good. |
281 | 00:13:15,360 | 00:13:17,679 | I can see one of them is doing their own bread. | I can see one of them is doing their own bread. |
282 | 00:13:17,879 | 00:13:20,240 | For us it's very, very important. | For us it's very, very important. |
283 | 00:13:20,440 | 00:13:23,679 | Just take care of it and should be right. | Just take care of it and should be right. |
284 | 00:13:23,879 | 00:13:26,759 | Not too much, low heat and forget about it. | Not too much, low heat and forget about it. |
285 | 00:13:26,960 | 00:13:28,759 | It's ready to plate. | It's ready to plate. |
286 | 00:13:28,960 | 00:13:30,679 | MELISSA LEONG: Everybody, you have five minutes left | MELISSA LEONG: Everybody, you have five minutes left |
287 | 00:13:30,879 | 00:13:32,159 | to get your plates on the pass. | to get your plates on the pass. |
288 | 00:13:32,360 | 00:13:35,360 | You should be well and truly ready to go. | You should be well and truly ready to go. |
289 | 00:13:35,559 | 00:13:39,799 | ELI: So the beef shawarma is stuffed with some pickled turnips, tomatoes, | ELI: So the beef shawarma is stuffed with some pickled turnips, tomatoes, |
290 | 00:13:40,000 | 00:13:42,360 | and then some onions that have been garnished with some sumac, | and then some onions that have been garnished with some sumac, |
291 | 00:13:42,559 | 00:13:46,080 | and it's drizzled with tahini sauce and some fresh chillies. | and it's drizzled with tahini sauce and some fresh chillies. |
292 | 00:13:46,279 | 00:13:48,360 | It's quite simple. Taco. | It's quite simple. Taco. |
293 | 00:13:48,559 | 00:13:51,600 | LYN: So, this is the tahini sauce. | LYN: So, this is the tahini sauce. |
294 | 00:13:51,799 | 00:13:55,159 | The meat and then some fresh coriander. | The meat and then some fresh coriander. |
295 | 00:13:55,360 | 00:13:59,080 | The onions with a squeeze of lemon and some lemon zest. | The onions with a squeeze of lemon and some lemon zest. |
296 | 00:14:00,399 | 00:14:03,240 | So I've put the hummus on and the tabouli. | So I've put the hummus on and the tabouli. |
297 | 00:14:03,440 | 00:14:05,559 | I just want to put the pickles and then the meat in the centre | I just want to put the pickles and then the meat in the centre |
298 | 00:14:05,759 | 00:14:07,879 | and then served with the tahini sauce. | and then served with the tahini sauce. |
299 | 00:14:08,080 | 00:14:10,200 | MARK OLIVE: How we going up there, Jonathan? | MARK OLIVE: How we going up there, Jonathan? |
300 | 00:14:10,399 | 00:14:12,879 | You first start off with the yoghurt bread that's been pan fried, | You first start off with the yoghurt bread that's been pan fried, |
301 | 00:14:13,080 | 00:14:17,399 | add on the tahini dressing, chicken offal, target radish as well, | add on the tahini dressing, chicken offal, target radish as well, |
302 | 00:14:17,600 | 00:14:20,080 | dressed in lemon and oil. | dressed in lemon and oil. |
303 | 00:14:20,279 | 00:14:22,200 | I'm confident the flavour is there. | I'm confident the flavour is there. |
304 | 00:14:22,399 | 00:14:26,440 | MELISSA LEONG: Two minutes to go. Mayada, how you going? Two minutes left. | MELISSA LEONG: Two minutes to go. Mayada, how you going? Two minutes left. |
305 | 00:14:26,639 | 00:14:28,639 | Good. Almost there. Just heating up some bread. | Good. Almost there. Just heating up some bread. |
306 | 00:14:28,840 | 00:14:30,159 | ELI: Looking at my plate now, | ELI: Looking at my plate now, |
307 | 00:14:30,360 | 00:14:33,080 | I'm not 100% sold on the way that it's come out. | I'm not 100% sold on the way that it's come out. |
308 | 00:14:33,279 | 00:14:34,600 | It looks messy. | It looks messy. |
309 | 00:14:37,080 | 00:14:41,159 | Wow. Um, that's unusual. | Wow. Um, that's unusual. |
310 | 00:14:41,360 | 00:14:43,360 | LYN: I know my shawarma is good. | LYN: I know my shawarma is good. |
311 | 00:14:43,559 | 00:14:46,559 | I know, and I really... I wanted to get in and taste it. | I know, and I really... I wanted to get in and taste it. |
312 | 00:14:46,759 | 00:14:48,039 | I'm happy with it. | I'm happy with it. |
313 | 00:14:48,240 | 00:14:50,919 | MELISSA LEONG: One minute. One minute! | MELISSA LEONG: One minute. One minute! |
314 | 00:14:52,840 | 00:14:54,919 | ROY: Overall, Jonathan did a pretty good job. | ROY: Overall, Jonathan did a pretty good job. |
315 | 00:14:55,120 | 00:14:58,320 | Hopefully he bring his A game and actually win. | Hopefully he bring his A game and actually win. |
316 | 00:15:00,600 | 00:15:02,440 | Tick, tick, guys. | Tick, tick, guys. |
317 | 00:15:02,639 | 00:15:08,360 | I would say, yes, it's a winner, but the bread is really worrying me. | I would say, yes, it's a winner, but the bread is really worrying me. |
318 | 00:15:08,559 | 00:15:10,960 | Here she comes. | Here she comes. |
319 | 00:15:13,360 | 00:15:15,559 | Well done, guys. All plates are on the pass! | Well done, guys. All plates are on the pass! |
320 | 00:15:15,759 | 00:15:18,679 | (APPLAUSE) Well done, guys. | (APPLAUSE) Well done, guys. |
321 | 00:15:18,879 | 00:15:20,840 | My bread. | My bread. |
322 | 00:15:21,039 | 00:15:22,879 | I forgot to plate my bread. | I forgot to plate my bread. |
323 | 00:15:29,440 | 00:15:32,240 | MAEVE O'MEARA: Four home cooks and the apprentice chef from restaurant Nour | MAEVE O'MEARA: Four home cooks and the apprentice chef from restaurant Nour |
324 | 00:15:32,440 | 00:15:35,039 | have just gone head to head to produce their version | have just gone head to head to produce their version |
325 | 00:15:35,240 | 00:15:38,480 | of the classic Lebanese shawarma. | of the classic Lebanese shawarma. |
326 | 00:15:38,679 | 00:15:42,519 | And now it's time for blind tasting judge Dan to try their dishes. | And now it's time for blind tasting judge Dan to try their dishes. |
327 | 00:15:42,720 | 00:15:44,799 | Wow! MELISSA LEONG: Hello! | Wow! MELISSA LEONG: Hello! |
328 | 00:15:45,000 | 00:15:46,320 | What are you thinking, Dan? | What are you thinking, Dan? |
329 | 00:15:46,519 | 00:15:48,080 | It looks awesome! It looks really cool. | It looks awesome! It looks really cool. |
330 | 00:15:48,279 | 00:15:51,720 | I mean, the thing about shawarma is that it's not the prettiest dish. | I mean, the thing about shawarma is that it's not the prettiest dish. |
331 | 00:15:51,919 | 00:15:54,519 | It's all about the flavour. I really can't wait to try. | It's all about the flavour. I really can't wait to try. |
332 | 00:15:54,720 | 00:15:57,399 | OK, so the dish you see in front of you | OK, so the dish you see in front of you |
333 | 00:15:57,600 | 00:16:00,600 | is a beef shawarma with pickled radish. | is a beef shawarma with pickled radish. |
334 | 00:16:01,639 | 00:16:05,399 | From first impressions, where's the bread? | From first impressions, where's the bread? |
335 | 00:16:05,600 | 00:16:07,120 | Where's the bread? | Where's the bread? |
336 | 00:16:08,159 | 00:16:09,840 | That's a really good question, you know. | That's a really good question, you know. |
337 | 00:16:10,039 | 00:16:14,840 | The bread, meat, pickles is what makes a shawarma a shawarma. | The bread, meat, pickles is what makes a shawarma a shawarma. |
338 | 00:16:15,039 | 00:16:18,240 | Well, look, I'm just gonna try it. Do it. | Well, look, I'm just gonna try it. Do it. |
339 | 00:16:18,440 | 00:16:23,639 | Tahini dressing. Here it goes. | Tahini dressing. Here it goes. |
340 | 00:16:31,159 | 00:16:34,720 | That meat's delicious. Beautifully marinated. | That meat's delicious. Beautifully marinated. |
341 | 00:16:34,919 | 00:16:38,080 | The tabouli - nice acidity. Lots of parsley. | The tabouli - nice acidity. Lots of parsley. |
342 | 00:16:38,279 | 00:16:42,240 | Tahini sauce. Delicious. The balance is there. | Tahini sauce. Delicious. The balance is there. |
343 | 00:16:42,440 | 00:16:45,919 | If only I had some bread to wrap all this up in, it would be... | If only I had some bread to wrap all this up in, it would be... |
344 | 00:16:46,120 | 00:16:48,320 | ..one of the best shawarmas I probably have ever eaten. | ..one of the best shawarmas I probably have ever eaten. |
345 | 00:16:51,200 | 00:16:55,120 | So this next dish is a lamb shawarma with tahini and lemon. | So this next dish is a lamb shawarma with tahini and lemon. |
346 | 00:16:57,200 | 00:16:58,960 | Alright, I'm gonna roll it up. | Alright, I'm gonna roll it up. |
347 | 00:17:04,920 | 00:17:06,400 | That was a big mouthful. | That was a big mouthful. |
348 | 00:17:06,599 | 00:17:08,039 | Mmm! | Mmm! |
349 | 00:17:12,799 | 00:17:16,160 | That is the true taste of an authentic shawarma. | That is the true taste of an authentic shawarma. |
350 | 00:17:16,359 | 00:17:20,720 | The meat is perfectly cooked, really nicely marinated. | The meat is perfectly cooked, really nicely marinated. |
351 | 00:17:20,920 | 00:17:25,599 | That garlic sauce packs a punch. The bread, it's really nice. | That garlic sauce packs a punch. The bread, it's really nice. |
352 | 00:17:25,799 | 00:17:27,079 | It's soft in the middle, | It's soft in the middle, |
353 | 00:17:27,279 | 00:17:29,559 | so I think that home cook did make their own bread | so I think that home cook did make their own bread |
354 | 00:17:29,759 | 00:17:31,039 | which is really highly commendable. | which is really highly commendable. |
355 | 00:17:31,240 | 00:17:32,880 | So you reckon this is a home cook? | So you reckon this is a home cook? |
356 | 00:17:33,079 | 00:17:37,039 | From how authentic it is, possibly a home cook. | From how authentic it is, possibly a home cook. |
357 | 00:17:38,519 | 00:17:42,880 | OK, Dan, this next dish is a beef shawarma with pickled turnip. | OK, Dan, this next dish is a beef shawarma with pickled turnip. |
358 | 00:17:43,079 | 00:17:45,880 | Look, shawarmas aren't supposed to be fancy. | Look, shawarmas aren't supposed to be fancy. |
359 | 00:17:46,079 | 00:17:48,599 | It's all about the flavour, right? Yep. | It's all about the flavour, right? Yep. |
360 | 00:17:48,799 | 00:17:52,039 | But this person squirted all this sauce right over the top | But this person squirted all this sauce right over the top |
361 | 00:17:52,240 | 00:17:54,200 | on the outside of the bread. | on the outside of the bread. |
362 | 00:17:54,400 | 00:17:56,039 | How am I supposed to even pick it up? | How am I supposed to even pick it up? |
363 | 00:17:56,240 | 00:17:58,039 | Roll up your sleeves and get in there. | Roll up your sleeves and get in there. |
364 | 00:17:58,240 | 00:17:59,720 | I'll keep an open mind. | I'll keep an open mind. |
365 | 00:18:05,759 | 00:18:07,160 | Well, it's still very delicious. | Well, it's still very delicious. |
366 | 00:18:07,359 | 00:18:09,680 | The meat - that person's revved it up a notch | The meat - that person's revved it up a notch |
367 | 00:18:09,880 | 00:18:12,119 | with the spice content, which is awesome. | with the spice content, which is awesome. |
368 | 00:18:12,319 | 00:18:16,240 | The cutting of the onion is not great. I think it's quite thick. | The cutting of the onion is not great. I think it's quite thick. |
369 | 00:18:16,440 | 00:18:18,519 | I mean, I love raw onion, don't get me wrong. | I mean, I love raw onion, don't get me wrong. |
370 | 00:18:18,720 | 00:18:20,680 | But this is, like, real thick. But it's good. | But this is, like, real thick. But it's good. |
371 | 00:18:20,880 | 00:18:22,160 | But... the sauce is good. | But... the sauce is good. |
372 | 00:18:22,359 | 00:18:24,880 | The sauce is really good. There's just too much sauce, in my opinion. | The sauce is really good. There's just too much sauce, in my opinion. |
373 | 00:18:25,079 | 00:18:27,799 | It's just all over the place. Let's go onto the next dish. | It's just all over the place. Let's go onto the next dish. |
374 | 00:18:30,119 | 00:18:33,359 | Another meat cut I really like - lamb neck shawarma. | Another meat cut I really like - lamb neck shawarma. |
375 | 00:18:33,559 | 00:18:35,559 | Yum! Lamb neck. | Yum! Lamb neck. |
376 | 00:18:35,759 | 00:18:37,200 | Go in, Dan. | Go in, Dan. |
377 | 00:18:46,039 | 00:18:49,880 | That lamb. Yum! It's so tender. | That lamb. Yum! It's so tender. |
378 | 00:18:50,079 | 00:18:52,640 | I like the addition of coriander. | I like the addition of coriander. |
379 | 00:18:52,839 | 00:18:55,599 | The tahini sauce was actually quite delicious. | The tahini sauce was actually quite delicious. |
380 | 00:18:55,799 | 00:18:58,680 | A liberal amount in there, so balance is there. | A liberal amount in there, so balance is there. |
381 | 00:18:58,880 | 00:19:00,839 | One more to go. | One more to go. |
382 | 00:19:01,880 | 00:19:05,160 | Now, this is a chicken offal shawarma. | Now, this is a chicken offal shawarma. |
383 | 00:19:05,359 | 00:19:07,079 | Ooh. | Ooh. |
384 | 00:19:07,279 | 00:19:09,720 | I've got to say one thing about the presentation here. | I've got to say one thing about the presentation here. |
385 | 00:19:09,920 | 00:19:11,880 | It looks, should I say, restaurant-like? | It looks, should I say, restaurant-like? |
386 | 00:19:12,079 | 00:19:14,799 | It's very refined, but is it a shawarma? | It's very refined, but is it a shawarma? |
387 | 00:19:15,000 | 00:19:19,079 | I mean, a shawarma is supposed to be a hearty street sandwich | I mean, a shawarma is supposed to be a hearty street sandwich |
388 | 00:19:19,279 | 00:19:21,839 | and this is sort of like almost like a canape. | and this is sort of like almost like a canape. |
389 | 00:19:22,039 | 00:19:24,400 | Hopefully it tastes as good as it looks. | Hopefully it tastes as good as it looks. |
390 | 00:19:24,599 | 00:19:27,400 | Alright. In true shawarma fashion. | Alright. In true shawarma fashion. |
391 | 00:19:34,039 | 00:19:36,200 | It's good! It's good. It's really good. | It's good! It's good. It's really good. |
392 | 00:19:36,400 | 00:19:38,960 | I sense, like, with the offal that it's almost braised, | I sense, like, with the offal that it's almost braised, |
393 | 00:19:39,160 | 00:19:40,759 | it's not grilled like the meats here. | it's not grilled like the meats here. |
394 | 00:19:40,960 | 00:19:43,839 | It's got a different style of sauce, different spices, | It's got a different style of sauce, different spices, |
395 | 00:19:44,039 | 00:19:45,400 | but is it hearty, you know? | but is it hearty, you know? |
396 | 00:19:45,599 | 00:19:48,839 | Does it have that spirit of shawarma where it really satisfies you? | Does it have that spirit of shawarma where it really satisfies you? |
397 | 00:19:49,039 | 00:19:52,319 | Mmm. Ultimately, it's up to Dan. Who's gonna win? | Mmm. Ultimately, it's up to Dan. Who's gonna win? |
398 | 00:19:52,519 | 00:19:54,799 | It's gonna be tough, I'm telling you. It's gonna be tough. | It's gonna be tough, I'm telling you. It's gonna be tough. |
399 | 00:20:02,920 | 00:20:05,640 | MAEVE O'MEARA: Our four home cooks have just taken on the apprentice | MAEVE O'MEARA: Our four home cooks have just taken on the apprentice |
400 | 00:20:05,839 | 00:20:10,119 | from Lebanese restaurant Nour with a classic shawarma. | from Lebanese restaurant Nour with a classic shawarma. |
401 | 00:20:10,319 | 00:20:12,559 | Judge Dan has tasted all five dishes | Judge Dan has tasted all five dishes |
402 | 00:20:12,759 | 00:20:16,519 | without knowing if it was a home cooked meal or a restaurant dish. | without knowing if it was a home cooked meal or a restaurant dish. |
403 | 00:20:16,720 | 00:20:18,839 | JONATHAN: A little bit of competition at the end of the day. | JONATHAN: A little bit of competition at the end of the day. |
404 | 00:20:19,039 | 00:20:20,640 | You don't want to lose to a home cook. | You don't want to lose to a home cook. |
405 | 00:20:20,839 | 00:20:24,119 | So, a bit nervous, but hopefully everything goes well. | So, a bit nervous, but hopefully everything goes well. |
406 | 00:20:24,319 | 00:20:27,640 | DAN HONG: Well, we all know shawarma's not the prettiest dish | DAN HONG: Well, we all know shawarma's not the prettiest dish |
407 | 00:20:27,839 | 00:20:32,160 | but some of you actually managed to make a shawarma look amazing. | but some of you actually managed to make a shawarma look amazing. |
408 | 00:20:32,359 | 00:20:36,519 | But the dish that I thought was the best plate on the pass... | But the dish that I thought was the best plate on the pass... |
409 | 00:20:40,759 | 00:20:42,200 | ..is this one here. | ..is this one here. |
410 | 00:20:46,640 | 00:20:49,480 | (LAUGHS) (APPLAUSE) | (LAUGHS) (APPLAUSE) |
411 | 00:20:49,680 | 00:20:51,160 | Thank you! | Thank you! |
412 | 00:20:52,480 | 00:20:54,279 | Yay! I can't believe it. | Yay! I can't believe it. |
413 | 00:20:54,480 | 00:20:56,039 | I mean, I didn't think it was good enough. | I mean, I didn't think it was good enough. |
414 | 00:20:56,240 | 00:20:57,039 | (LAUGHS) | (LAUGHS) |
415 | 00:20:57,240 | 00:20:59,279 | MELISSA LEONG: The shock was real! I wasn't expecting that. | MELISSA LEONG: The shock was real! I wasn't expecting that. |
416 | 00:20:59,480 | 00:21:02,480 | I was saying that my mum wouldn't have approved of my bread. (LAUGHS) | I was saying that my mum wouldn't have approved of my bread. (LAUGHS) |
417 | 00:21:02,680 | 00:21:05,359 | She would have said it's not fluffy enough, so I'm genuinely shocked. | She would have said it's not fluffy enough, so I'm genuinely shocked. |
418 | 00:21:05,559 | 00:21:06,680 | But thank you! | But thank you! |
419 | 00:21:06,880 | 00:21:08,599 | I loved the fact that you made your own bread. | I loved the fact that you made your own bread. |
420 | 00:21:08,799 | 00:21:12,759 | The dish had the perfect balance of the meat, the pickles, | The dish had the perfect balance of the meat, the pickles, |
421 | 00:21:12,960 | 00:21:15,119 | that sauce was so garlicky. | that sauce was so garlicky. |
422 | 00:21:15,319 | 00:21:16,640 | It was so good! | It was so good! |
423 | 00:21:16,839 | 00:21:18,519 | Thank you. Mum would be happy. | Thank you. Mum would be happy. |
424 | 00:21:18,720 | 00:21:20,480 | (ALL LAUGH) Nice! | (ALL LAUGH) Nice! |
425 | 00:21:20,680 | 00:21:24,759 | Beating an apprentice chef... That is the biggest compliment ever. | Beating an apprentice chef... That is the biggest compliment ever. |
426 | 00:21:24,960 | 00:21:28,079 | I'm not gonna lie, I was a bit like, "Crap, crap, crap." | I'm not gonna lie, I was a bit like, "Crap, crap, crap." |
427 | 00:21:28,279 | 00:21:30,240 | But just because I'm an apprentice, | But just because I'm an apprentice, |
428 | 00:21:30,440 | 00:21:33,440 | you can't always expect that you're gonna win just because it's my job. | you can't always expect that you're gonna win just because it's my job. |
429 | 00:21:33,640 | 00:21:35,640 | Apprentice Jonathan, how do you feel? | Apprentice Jonathan, how do you feel? |
430 | 00:21:35,839 | 00:21:38,119 | Congratulations. I think it's awesome, you know? | Congratulations. I think it's awesome, you know? |
431 | 00:21:38,319 | 00:21:40,400 | I just want to know how my dish tastes. | I just want to know how my dish tastes. |
432 | 00:21:40,599 | 00:21:43,359 | You nervous? Of course. Who isn't nervous? | You nervous? Of course. Who isn't nervous? |
433 | 00:21:43,559 | 00:21:44,839 | (LAUGHS) | (LAUGHS) |
434 | 00:21:45,039 | 00:21:47,720 | Well, all the dishes had really good components, | Well, all the dishes had really good components, |
435 | 00:21:47,920 | 00:21:52,559 | but then there were some dishes that didn't have the right balance | but then there were some dishes that didn't have the right balance |
436 | 00:21:52,759 | 00:21:54,599 | and they were just missing that sort of oomph | and they were just missing that sort of oomph |
437 | 00:21:54,799 | 00:21:56,079 | that I wanted from, like, | that I wanted from, like, |
438 | 00:21:56,279 | 00:22:00,079 | a traditional street shawarma flavour profile. | a traditional street shawarma flavour profile. |
439 | 00:22:00,279 | 00:22:08,640 | So the dish on the pass that did not live up to my expectations was... | So the dish on the pass that did not live up to my expectations was... |
440 | 00:22:09,960 | 00:22:11,400 | ..this one here. | ..this one here. |
441 | 00:22:12,759 | 00:22:14,039 | That's me. | That's me. |
442 | 00:22:14,240 | 00:22:16,079 | Sorry, mate. Yeah. That's fine. | Sorry, mate. Yeah. That's fine. |
443 | 00:22:16,279 | 00:22:18,920 | I felt, you know, there wasn't enough acidity there | I felt, you know, there wasn't enough acidity there |
444 | 00:22:19,119 | 00:22:22,039 | and a lot of the ingredients were cut a bit too thick | and a lot of the ingredients were cut a bit too thick |
445 | 00:22:22,240 | 00:22:24,920 | so it really overpowered the whole dish. | so it really overpowered the whole dish. |
446 | 00:22:25,119 | 00:22:27,480 | It's just... These guys are really good. | It's just... These guys are really good. |
447 | 00:22:27,680 | 00:22:28,720 | Yeah. | Yeah. |
448 | 00:22:28,920 | 00:22:30,240 | No-one wants to go home first, | No-one wants to go home first, |
449 | 00:22:30,440 | 00:22:32,279 | but at the same time, I'm proud. | but at the same time, I'm proud. |
450 | 00:22:32,480 | 00:22:34,480 | You should have picked Mary's! No, I'm joking. | You should have picked Mary's! No, I'm joking. |
451 | 00:22:34,680 | 00:22:37,400 | (ALL LAUGH) I'm joking! | (ALL LAUGH) I'm joking! |
452 | 00:22:37,599 | 00:22:38,960 | And congratulations, Mary. | And congratulations, Mary. |
453 | 00:22:39,160 | 00:22:41,359 | You had the best plate on the pass this evening, | You had the best plate on the pass this evening, |
454 | 00:22:41,559 | 00:22:45,559 | and because you managed to outcook the apprentice chef, | and because you managed to outcook the apprentice chef, |
455 | 00:22:45,759 | 00:22:49,960 | you receive this beautiful trophy, so congratulations. | you receive this beautiful trophy, so congratulations. |
456 | 00:22:50,160 | 00:22:52,640 | (APPLAUSE) Thank you so much. Thank you. | (APPLAUSE) Thank you so much. Thank you. |
457 | 00:22:52,839 | 00:22:54,920 | How are you feeling? I love it. | How are you feeling? I love it. |
458 | 00:22:55,119 | 00:22:58,400 | I really want to take on the head chef of Nour. | I really want to take on the head chef of Nour. |
459 | 00:22:58,599 | 00:23:02,240 | I don't know if I've got what it takes but I'd love the opportunity. | I don't know if I've got what it takes but I'd love the opportunity. |
460 | 00:23:02,440 | 00:23:03,799 | Thank you so much. (APPLAUSE) | Thank you so much. (APPLAUSE) |
461 | 00:23:04,000 | 00:23:05,400 | Well done! Thank you. Thank you. | Well done! Thank you. Thank you. |
462 | 00:23:05,599 | 00:23:06,640 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
463 | 00:23:06,839 | 00:23:09,200 | After beating an apprentice chef, I'm feeling quite confident | After beating an apprentice chef, I'm feeling quite confident |
464 | 00:23:09,400 | 00:23:11,119 | and I've been making baklawa forever! | and I've been making baklawa forever! |
465 | 00:23:11,319 | 00:23:13,119 | This is a time where I get to think. | This is a time where I get to think. |
466 | 00:23:13,319 | 00:23:15,559 | MAYADA: I am very happy with how this looks. | MAYADA: I am very happy with how this looks. |
467 | 00:23:15,759 | 00:23:17,319 | I'm very confident. | I'm very confident. |
468 | 00:23:17,519 | 00:23:19,799 | MELISSA LEONG: This is so pretty. This is love on a plate! | MELISSA LEONG: This is so pretty. This is love on a plate! |
469 | 00:23:20,000 | 00:23:22,440 | DAN HONG: It's actually breathtaking, the presentation of the dish. | DAN HONG: It's actually breathtaking, the presentation of the dish. |
470 | 00:23:22,640 | 00:23:24,160 | And later in the week, | And later in the week, |
471 | 00:23:24,359 | 00:23:27,839 | catch a glimpse of how Nour transforms classic Lebanese flavours | catch a glimpse of how Nour transforms classic Lebanese flavours |
472 | 00:23:28,039 | 00:23:29,759 | into fresh and exciting cuisine. | into fresh and exciting cuisine. |
473 | 00:23:29,960 | 00:23:31,400 | Fish cracker! Wow! | Fish cracker! Wow! |
474 | 00:23:31,599 | 00:23:34,000 | Very clever dish, chef. I'm a convert to camel. | Very clever dish, chef. I'm a convert to camel. |
475 | 00:23:34,200 | 00:23:35,640 | (LAUGHS) | (LAUGHS) |