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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)