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1 | 00:00:02,080 | 00:00:03,600 | MAEVE O'MARA: Tonight on The Chefs' Line, | MAEVE O'MARA: Tonight on The Chefs' Line, |
2 | 00:00:03,800 | 00:00:05,960 | the station chef from Lebanese restaurant Nour | the station chef from Lebanese restaurant Nour |
3 | 00:00:06,160 | 00:00:09,480 | will take on our three remaining home cooks, | will take on our three remaining home cooks, |
4 | 00:00:09,680 | 00:00:12,520 | who think they've got what it takes to beat her at her own game. | who think they've got what it takes to beat her at her own game. |
5 | 00:00:12,720 | 00:00:15,840 | With Jonathon not winning, now it's really, really getting personal. | With Jonathon not winning, now it's really, really getting personal. |
6 | 00:00:16,040 | 00:00:18,560 | The challenge - to create their best version | The challenge - to create their best version |
7 | 00:00:18,760 | 00:00:20,880 | of the famous dessert baklawa. | of the famous dessert baklawa. |
8 | 00:00:21,080 | 00:00:23,760 | MARY: This technique is one that my mum taught me. | MARY: This technique is one that my mum taught me. |
9 | 00:00:23,960 | 00:00:25,360 | LYN: The children love the syrup. | LYN: The children love the syrup. |
10 | 00:00:25,560 | 00:00:27,600 | MAYADA: I am very happy how this looks. | MAYADA: I am very happy how this looks. |
11 | 00:00:27,800 | 00:00:29,840 | Oh, yeah! Oh, yeah! | Oh, yeah! Oh, yeah! |
12 | 00:00:30,040 | 00:00:31,720 | It's the ultimate food fight to discover | It's the ultimate food fight to discover |
13 | 00:00:31,920 | 00:00:33,640 | if delicious home-cooked meals... | if delicious home-cooked meals... |
14 | 00:00:33,840 | 00:00:36,320 | MELISSA LEONG: This is so pretty. This is love on a plate. | MELISSA LEONG: This is so pretty. This is love on a plate. |
15 | 00:00:36,520 | 00:00:39,040 | DAN HONG: It's actually breathtaking, the presentation of the dish. | DAN HONG: It's actually breathtaking, the presentation of the dish. |
16 | 00:00:39,240 | 00:00:41,880 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
17 | 00:00:42,080 | 00:00:47,000 | A little restauranty finesse to the dish, but that was beautiful. | A little restauranty finesse to the dish, but that was beautiful. |
18 | 00:00:47,200 | 00:00:50,320 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
19 | 00:00:50,520 | 00:00:52,400 | renowned chef Mark Olive | renowned chef Mark Olive |
20 | 00:00:52,600 | 00:00:54,920 | and food writer Melissa Leong. | and food writer Melissa Leong. |
21 | 00:00:55,120 | 00:00:57,000 | So, let's cook! | So, let's cook! |
22 | 00:00:57,200 | 00:00:59,240 | So, which home cook has what it takes | So, which home cook has what it takes |
23 | 00:00:59,440 | 00:01:02,160 | to make it to the end of the chefs' line? | to make it to the end of the chefs' line? |
24 | 00:01:11,800 | 00:01:16,560 | Tonight, Lebanese week takes a step up for our remaining home cooks. | Tonight, Lebanese week takes a step up for our remaining home cooks. |
25 | 00:01:16,760 | 00:01:18,040 | Fattoush! | Fattoush! |
26 | 00:01:18,240 | 00:01:20,160 | Irish-Lebanese grandmother Lyn. | Irish-Lebanese grandmother Lyn. |
27 | 00:01:20,360 | 00:01:22,560 | I have THE biggest Lebanese family. | I have THE biggest Lebanese family. |
28 | 00:01:22,760 | 00:01:26,040 | Cooking, to me, it's an experience that brings people together. | Cooking, to me, it's an experience that brings people together. |
29 | 00:01:26,240 | 00:01:28,400 | Full-time mum Mayada. | Full-time mum Mayada. |
30 | 00:01:28,600 | 00:01:32,880 | What I love most about cooking is just being creative in the kitchen | What I love most about cooking is just being creative in the kitchen |
31 | 00:01:33,080 | 00:01:35,320 | and experimenting with different ingredients. | and experimenting with different ingredients. |
32 | 00:01:35,520 | 00:01:37,120 | And teacher Mary. | And teacher Mary. |
33 | 00:01:37,320 | 00:01:40,040 | MARY: I love Lebanese food. It's just like me. | MARY: I love Lebanese food. It's just like me. |
34 | 00:01:40,240 | 00:01:42,000 | It's crazy, over the top, | It's crazy, over the top, |
35 | 00:01:42,200 | 00:01:44,040 | comes in huge volumes, packs a punch, | comes in huge volumes, packs a punch, |
36 | 00:01:44,240 | 00:01:46,360 | and very, very tasty. | and very, very tasty. |
37 | 00:01:46,560 | 00:01:49,320 | Our home cooks will take on the chef's line | Our home cooks will take on the chef's line |
38 | 00:01:49,520 | 00:01:51,280 | from renowned Lebanese restaurant Nour, | from renowned Lebanese restaurant Nour, |
39 | 00:01:51,480 | 00:01:53,640 | who are led by executive chef Roy. | who are led by executive chef Roy. |
40 | 00:01:53,840 | 00:01:56,320 | Two duck all day, two prawn all day, one extra! | Two duck all day, two prawn all day, one extra! |
41 | 00:01:56,520 | 00:01:59,960 | His menu is an innovative approach to modern Lebanese food. | His menu is an innovative approach to modern Lebanese food. |
42 | 00:02:00,160 | 00:02:01,600 | They're ready. | They're ready. |
43 | 00:02:03,160 | 00:02:05,160 | So much happening here! | So much happening here! |
44 | 00:02:05,360 | 00:02:08,400 | We got elements in the kitchen from Egypt, from Yemen, | We got elements in the kitchen from Egypt, from Yemen, |
45 | 00:02:08,600 | 00:02:11,200 | from Lebanon, from Jordan coming into one menu | from Lebanon, from Jordan coming into one menu |
46 | 00:02:11,400 | 00:02:13,720 | with Australian produce and some of Lebanese produce, | with Australian produce and some of Lebanese produce, |
47 | 00:02:13,920 | 00:02:15,960 | and I think this is what we're doing. | and I think this is what we're doing. |
48 | 00:02:16,160 | 00:02:18,400 | Nour has been open under a year | Nour has been open under a year |
49 | 00:02:18,600 | 00:02:22,040 | and has already made a splash on the Sydney restaurant scene. | and has already made a splash on the Sydney restaurant scene. |
50 | 00:02:24,120 | 00:02:25,880 | That is wonderful. | That is wonderful. |
51 | 00:02:27,360 | 00:02:29,560 | Welcome back to the Chef's Line, guys! | Welcome back to the Chef's Line, guys! |
52 | 00:02:29,760 | 00:02:32,880 | Lyn, are you feeling like you want to reach the end of the line | Lyn, are you feeling like you want to reach the end of the line |
53 | 00:02:33,080 | 00:02:35,000 | to cook against executive chef Roy? | to cook against executive chef Roy? |
54 | 00:02:35,200 | 00:02:37,920 | Totally. It would be, um, age against beauty. | Totally. It would be, um, age against beauty. |
55 | 00:02:38,120 | 00:02:39,640 | (ALL LAUGH) | (ALL LAUGH) |
56 | 00:02:39,840 | 00:02:42,520 | Executive Chef Roy, who's next in the line? | Executive Chef Roy, who's next in the line? |
57 | 00:02:42,720 | 00:02:44,040 | Tonight, we've got Lily. | Tonight, we've got Lily. |
58 | 00:02:44,240 | 00:02:46,160 | She's only small, but she packs a punch, | She's only small, but she packs a punch, |
59 | 00:02:46,360 | 00:02:47,920 | so you'd better bring your game on. | so you'd better bring your game on. |
60 | 00:02:48,120 | 00:02:50,160 | ALL: Ooh! Oh, yeah! | ALL: Ooh! Oh, yeah! |
61 | 00:02:50,360 | 00:02:54,920 | Station Chef Lily, it's time to step up and represent your restaurant. | Station Chef Lily, it's time to step up and represent your restaurant. |
62 | 00:02:55,120 | 00:02:58,480 | Lily. So, how are you feeling about this? | Lily. So, how are you feeling about this? |
63 | 00:02:58,680 | 00:03:00,800 | Yeah, I feel, uh, a bit nervous, | Yeah, I feel, uh, a bit nervous, |
64 | 00:03:01,000 | 00:03:04,160 | but I'll try my best to show that Asian can cook Lebanese food. | but I'll try my best to show that Asian can cook Lebanese food. |
65 | 00:03:04,360 | 00:03:05,880 | (ALL LAUGH) | (ALL LAUGH) |
66 | 00:03:06,080 | 00:03:11,240 | Well, home cooks, tonight, you're going to be cooking baklava. | Well, home cooks, tonight, you're going to be cooking baklava. |
67 | 00:03:13,760 | 00:03:17,320 | In Lebanon, this adored pastry is known as baklawa. | In Lebanon, this adored pastry is known as baklawa. |
68 | 00:03:17,520 | 00:03:20,400 | It's a layered sweet made of filo pastry, nuts | It's a layered sweet made of filo pastry, nuts |
69 | 00:03:20,600 | 00:03:22,840 | and a sugar syrup scented with rosewater | and a sugar syrup scented with rosewater |
70 | 00:03:23,040 | 00:03:25,320 | and sometimes orange blossom. | and sometimes orange blossom. |
71 | 00:03:25,520 | 00:03:27,960 | Judging the best plate will be one of us, | Judging the best plate will be one of us, |
72 | 00:03:28,160 | 00:03:30,000 | and tonight, that judge... | and tonight, that judge... |
73 | 00:03:30,200 | 00:03:31,480 | ..is Melissa! | ..is Melissa! |
74 | 00:03:31,680 | 00:03:35,640 | Good luck, guys. I can't wait to see what you come up with. | Good luck, guys. I can't wait to see what you come up with. |
75 | 00:03:35,840 | 00:03:38,000 | Melissa will taste and judge all the dishes | Melissa will taste and judge all the dishes |
76 | 00:03:38,200 | 00:03:41,760 | without knowing whether it was plated by a home cook or by the restaurant. | without knowing whether it was plated by a home cook or by the restaurant. |
77 | 00:03:41,960 | 00:03:46,800 | You have two hours to get the best baklava on the pass behind you. | You have two hours to get the best baklava on the pass behind you. |
78 | 00:03:47,000 | 00:03:49,320 | And I'm gonna get my Arabic on. | And I'm gonna get my Arabic on. |
79 | 00:03:49,520 | 00:03:51,840 | Yalla! Which means, "Let's go!" | Yalla! Which means, "Let's go!" |
80 | 00:03:52,040 | 00:03:53,760 | (ALL LAUGH) | (ALL LAUGH) |
81 | 00:03:58,280 | 00:04:00,680 | MARY: After beating an apprentice chef, | MARY: After beating an apprentice chef, |
82 | 00:04:00,880 | 00:04:02,920 | I'm feeling quite confident about baklawa. | I'm feeling quite confident about baklawa. |
83 | 00:04:03,960 | 00:04:08,720 | Every Easter, every Christmas, we make SO much baklawa in my family. | Every Easter, every Christmas, we make SO much baklawa in my family. |
84 | 00:04:08,920 | 00:04:12,280 | So, the baklawa I'm making, I'm making two ways - | So, the baklawa I'm making, I'm making two ways - |
85 | 00:04:12,480 | 00:04:13,760 | one with walnuts | one with walnuts |
86 | 00:04:13,960 | 00:04:15,840 | and one with cashews, because I love cashews. | and one with cashews, because I love cashews. |
87 | 00:04:16,040 | 00:04:17,760 | My family say walnuts are traditional, | My family say walnuts are traditional, |
88 | 00:04:17,960 | 00:04:20,880 | but I do something a little bit more for me with the cashews. | but I do something a little bit more for me with the cashews. |
89 | 00:04:21,080 | 00:04:22,960 | There are a fair few elements for baklawa. | There are a fair few elements for baklawa. |
90 | 00:04:23,160 | 00:04:25,840 | The first one is the atyr, which is the sugar syrup. | The first one is the atyr, which is the sugar syrup. |
91 | 00:04:26,040 | 00:04:30,120 | The second one is the pastry layering. | The second one is the pastry layering. |
92 | 00:04:30,320 | 00:04:32,880 | And the third is covering with butter, | And the third is covering with butter, |
93 | 00:04:33,080 | 00:04:35,280 | then baking, then pouring the atyr over it. | then baking, then pouring the atyr over it. |
94 | 00:04:35,480 | 00:04:38,160 | With the atyr, I like rosewater. | With the atyr, I like rosewater. |
95 | 00:04:38,360 | 00:04:40,000 | Then it's perfect. | Then it's perfect. |
96 | 00:04:42,120 | 00:04:45,040 | MAYADA: I'm making baklava with rose and orange syrup. | MAYADA: I'm making baklava with rose and orange syrup. |
97 | 00:04:46,360 | 00:04:50,080 | I used to stand alongside my mum when I was about 10, 11 years old | I used to stand alongside my mum when I was about 10, 11 years old |
98 | 00:04:50,280 | 00:04:53,080 | and she used to teach me how to cook. | and she used to teach me how to cook. |
99 | 00:04:53,280 | 00:04:56,960 | I was very interested in the way food came together. | I was very interested in the way food came together. |
100 | 00:04:57,160 | 00:05:00,360 | She'd always put rosewater AND rose syrup, | She'd always put rosewater AND rose syrup, |
101 | 00:05:00,560 | 00:05:04,600 | so I added my own twist by adding the cinnamon stick and the saffron. | so I added my own twist by adding the cinnamon stick and the saffron. |
102 | 00:05:04,800 | 00:05:08,280 | I'm just gonna cook that for about 10 minutes and let it set. | I'm just gonna cook that for about 10 minutes and let it set. |
103 | 00:05:08,480 | 00:05:10,840 | DAN HONG: And what do you have in this pot right here? | DAN HONG: And what do you have in this pot right here? |
104 | 00:05:11,040 | 00:05:12,600 | I'm making clotted cream. | I'm making clotted cream. |
105 | 00:05:12,800 | 00:05:14,920 | You're making what, sorry? I'm making some clotted cream. | You're making what, sorry? I'm making some clotted cream. |
106 | 00:05:15,120 | 00:05:16,440 | Clotted cream! So, it's called ashta. | Clotted cream! So, it's called ashta. |
107 | 00:05:16,640 | 00:05:19,880 | But this is a quick way of making it using milk, vinegar, | But this is a quick way of making it using milk, vinegar, |
108 | 00:05:20,080 | 00:05:22,960 | and just boil it and then it clots, and then you strain it. | and just boil it and then it clots, and then you strain it. |
109 | 00:05:23,160 | 00:05:25,000 | Almost like a fresh ricotta or something like that. | Almost like a fresh ricotta or something like that. |
110 | 00:05:25,200 | 00:05:26,480 | Like a cheese. Yeah. That's right. | Like a cheese. Yeah. That's right. |
111 | 00:05:26,680 | 00:05:28,040 | But with this one, you add a bit of sugar | But with this one, you add a bit of sugar |
112 | 00:05:28,240 | 00:05:29,520 | just to give it a bit of sweetness. | just to give it a bit of sweetness. |
113 | 00:05:29,720 | 00:05:31,320 | So, I'll leave you to it. Good luck. Thank you. | So, I'll leave you to it. Good luck. Thank you. |
114 | 00:05:31,520 | 00:05:33,200 | Thanks, Mayada. Cheers. Thank you. | Thanks, Mayada. Cheers. Thank you. |
115 | 00:05:36,480 | 00:05:39,120 | My baklava is a little different. | My baklava is a little different. |
116 | 00:05:39,320 | 00:05:40,320 | OK. | OK. |
117 | 00:05:40,520 | 00:05:44,520 | I'm making baklava that's based on a semolina custard. | I'm making baklava that's based on a semolina custard. |
118 | 00:05:44,720 | 00:05:47,120 | It's a family recipe that I developed | It's a family recipe that I developed |
119 | 00:05:47,320 | 00:05:48,920 | because the children, they loved custard | because the children, they loved custard |
120 | 00:05:49,120 | 00:05:50,720 | and they loved this and they loved that, | and they loved this and they loved that, |
121 | 00:05:50,920 | 00:05:52,200 | so I put it all together. | so I put it all together. |
122 | 00:05:52,400 | 00:05:54,600 | So, I'll make the custard, I'll set it, | So, I'll make the custard, I'll set it, |
123 | 00:05:54,800 | 00:05:58,200 | and then I'll cut it into long cigar shapes and roll it. | and then I'll cut it into long cigar shapes and roll it. |
124 | 00:05:58,400 | 00:06:01,840 | Once it starts to thicken, you must stand there | Once it starts to thicken, you must stand there |
125 | 00:06:02,040 | 00:06:04,960 | and you just must go one direction, one direction, beating it. | and you just must go one direction, one direction, beating it. |
126 | 00:06:05,160 | 00:06:07,480 | Because if you don't, it lumps, | Because if you don't, it lumps, |
127 | 00:06:07,680 | 00:06:10,240 | and then once it's lumpy, that's it - you have to start again. | and then once it's lumpy, that's it - you have to start again. |
128 | 00:06:12,240 | 00:06:15,200 | This is a time where I just... get to think. | This is a time where I just... get to think. |
129 | 00:06:15,400 | 00:06:17,200 | I can sit and have a little meditate. | I can sit and have a little meditate. |
130 | 00:06:17,400 | 00:06:19,160 | It's quite nice, actually. | It's quite nice, actually. |
131 | 00:06:21,600 | 00:06:24,200 | But if you put too much semolina, it's a brick. | But if you put too much semolina, it's a brick. |
132 | 00:06:24,400 | 00:06:26,280 | So it's got to be not too much, not too little. | So it's got to be not too much, not too little. |
133 | 00:06:26,480 | 00:06:27,760 | Beautiful. | Beautiful. |
134 | 00:06:27,960 | 00:06:30,920 | I've now got the custard ready and I've got to chill that. | I've now got the custard ready and I've got to chill that. |
135 | 00:06:32,800 | 00:06:34,400 | As our home cooks take on | As our home cooks take on |
136 | 00:06:34,600 | 00:06:37,560 | their traditional family versions of baklawa... | their traditional family versions of baklawa... |
137 | 00:06:39,000 | 00:06:41,560 | ..the restaurant are deconstructing the idea | ..the restaurant are deconstructing the idea |
138 | 00:06:41,760 | 00:06:44,560 | and interpreting it in a very modern way. | and interpreting it in a very modern way. |
139 | 00:06:44,760 | 00:06:47,840 | Today, I'm cooking Nour baklavas | Today, I'm cooking Nour baklavas |
140 | 00:06:48,040 | 00:06:51,960 | with sesame marshmallow and cashew nut ice-cream. | with sesame marshmallow and cashew nut ice-cream. |
141 | 00:06:52,160 | 00:06:54,800 | I spend a lot of time to do desserts, so I'm very confident. | I spend a lot of time to do desserts, so I'm very confident. |
142 | 00:06:55,000 | 00:06:56,520 | My boyfriend said, "You should beat them. | My boyfriend said, "You should beat them. |
143 | 00:06:56,720 | 00:06:58,720 | "You're too tough. You're a tough woman." | "You're too tough. You're a tough woman." |
144 | 00:06:58,920 | 00:07:00,880 | So, I need more sweet. (LAUGHS) | So, I need more sweet. (LAUGHS) |
145 | 00:07:01,080 | 00:07:03,760 | OK, first thing, I'm gonna do anglaise. | OK, first thing, I'm gonna do anglaise. |
146 | 00:07:03,960 | 00:07:06,760 | The anglaise is the base of the ice-cream | The anglaise is the base of the ice-cream |
147 | 00:07:06,960 | 00:07:09,680 | and needs to be cooled down before churning. | and needs to be cooled down before churning. |
148 | 00:07:09,880 | 00:07:11,680 | ROY: Go, Lily, go, Lily, go. | ROY: Go, Lily, go, Lily, go. |
149 | 00:07:12,960 | 00:07:15,920 | Look, when we do an ice-cream, usually you serve it overnight, | Look, when we do an ice-cream, usually you serve it overnight, |
150 | 00:07:16,120 | 00:07:20,080 | so today, we're gonna use a couple of chef techniques... (CHUCKLES) | so today, we're gonna use a couple of chef techniques... (CHUCKLES) |
151 | 00:07:20,280 | 00:07:24,040 | ..and then serve it just before we're serving today. | ..and then serve it just before we're serving today. |
152 | 00:07:24,240 | 00:07:26,360 | I just try to cool it down quick... | I just try to cool it down quick... |
153 | 00:07:26,560 | 00:07:28,800 | Just checking if it's cooled down. | Just checking if it's cooled down. |
154 | 00:07:29,000 | 00:07:30,720 | Lily, put the ice-cream in the machine. | Lily, put the ice-cream in the machine. |
155 | 00:07:32,320 | 00:07:33,760 | She's not listening. | She's not listening. |
156 | 00:07:35,040 | 00:07:36,720 | ..and then mixed with nuts. | ..and then mixed with nuts. |
157 | 00:07:37,880 | 00:07:39,960 | Lily, did you check the probe on this? | Lily, did you check the probe on this? |
158 | 00:07:41,000 | 00:07:43,200 | Lily, you checked the probe? Not yet. | Lily, you checked the probe? Not yet. |
159 | 00:07:44,840 | 00:07:48,640 | I think Lily, nine times out of ten, she's very focused, | I think Lily, nine times out of ten, she's very focused, |
160 | 00:07:48,840 | 00:07:51,400 | but she was a little bit under pressure. | but she was a little bit under pressure. |
161 | 00:07:51,600 | 00:07:54,160 | So, with the chef just watching on behind us... | So, with the chef just watching on behind us... |
162 | 00:07:54,360 | 00:07:57,720 | (LAUGHS) ..what's it like for you? | (LAUGHS) ..what's it like for you? |
163 | 00:07:57,920 | 00:07:59,400 | Uh... | Uh... |
164 | 00:07:59,600 | 00:08:01,480 | Actually, I don't really care much. (CHUCKLES) | Actually, I don't really care much. (CHUCKLES) |
165 | 00:08:04,800 | 00:08:07,360 | MARY: There are a few elements of my baklawa. | MARY: There are a few elements of my baklawa. |
166 | 00:08:07,560 | 00:08:09,200 | You've got filo pastry, | You've got filo pastry, |
167 | 00:08:09,400 | 00:08:12,160 | a layer of crushed nuts and another layer of filo pastry. | a layer of crushed nuts and another layer of filo pastry. |
168 | 00:08:12,360 | 00:08:13,640 | DAN HONG: Mary! Yeah! | DAN HONG: Mary! Yeah! |
169 | 00:08:13,840 | 00:08:14,840 | What's up? | What's up? |
170 | 00:08:15,040 | 00:08:17,080 | I'm getting ready to pour butter all over these bad boys. | I'm getting ready to pour butter all over these bad boys. |
171 | 00:08:17,280 | 00:08:18,720 | So, the walnuts are in there? Yes. | So, the walnuts are in there? Yes. |
172 | 00:08:18,920 | 00:08:20,520 | That's ready to go? You're about to bake that? | That's ready to go? You're about to bake that? |
173 | 00:08:20,720 | 00:08:22,480 | That's gonna go in. That's the first plate done. | That's gonna go in. That's the first plate done. |
174 | 00:08:22,680 | 00:08:24,160 | Easy! Easy! | Easy! Easy! |
175 | 00:08:25,720 | 00:08:29,800 | I've got my sugar syrup on. My next step is to put the baklava together. | I've got my sugar syrup on. My next step is to put the baklava together. |
176 | 00:08:33,760 | 00:08:37,280 | Mayada's baklawa is a traditional rolled style. | Mayada's baklawa is a traditional rolled style. |
177 | 00:08:38,440 | 00:08:41,360 | It's a technique she taught herself. | It's a technique she taught herself. |
178 | 00:08:42,840 | 00:08:46,320 | Wow, this looks incredible. Where did you learn how to do this? | Wow, this looks incredible. Where did you learn how to do this? |
179 | 00:08:46,520 | 00:08:48,120 | Um, just playing around in the kitchen, | Um, just playing around in the kitchen, |
180 | 00:08:48,320 | 00:08:51,960 | I sort of learnt how to do... this particular one. | I sort of learnt how to do... this particular one. |
181 | 00:08:52,160 | 00:08:54,240 | Yeah. And, um, tell me about your family. | Yeah. And, um, tell me about your family. |
182 | 00:08:54,440 | 00:08:56,080 | I'm one out of six girls. | I'm one out of six girls. |
183 | 00:08:56,280 | 00:08:57,800 | What?! (LAUGHS) | What?! (LAUGHS) |
184 | 00:08:58,000 | 00:09:01,400 | So, I've got, um, five sisters and one brother. | So, I've got, um, five sisters and one brother. |
185 | 00:09:01,600 | 00:09:02,880 | Wow. Yeah. | Wow. Yeah. |
186 | 00:09:03,080 | 00:09:05,480 | We all cook and share our own recipes with each other. | We all cook and share our own recipes with each other. |
187 | 00:09:05,680 | 00:09:08,000 | That's awesome. Who can plate the best, you know. | That's awesome. Who can plate the best, you know. |
188 | 00:09:08,200 | 00:09:11,240 | I think I plate my food better, and they give me credit for that and... | I think I plate my food better, and they give me credit for that and... |
189 | 00:09:11,440 | 00:09:12,760 | Can they do this as well? | Can they do this as well? |
190 | 00:09:12,960 | 00:09:15,600 | Um... no, they can't. (LAUGHS) Oh! | Um... no, they can't. (LAUGHS) Oh! |
191 | 00:09:19,320 | 00:09:21,400 | I've just looked at some of these plates. | I've just looked at some of these plates. |
192 | 00:09:21,600 | 00:09:24,000 | They look absolutely incredible. | They look absolutely incredible. |
193 | 00:09:24,200 | 00:09:27,920 | MICHELLE: This is so pretty. This is love on a plate. | MICHELLE: This is so pretty. This is love on a plate. |
194 | 00:09:28,120 | 00:09:30,840 | The plate on the pass that impressed me the most | The plate on the pass that impressed me the most |
195 | 00:09:31,040 | 00:09:33,320 | is... this one. | is... this one. |
196 | 00:09:39,080 | 00:09:42,480 | Guys, you have one hour until your plates have to be on that pass! | Guys, you have one hour until your plates have to be on that pass! |
197 | 00:09:42,680 | 00:09:46,680 | With the four home cooks doing their traditional versions of baklawa... | With the four home cooks doing their traditional versions of baklawa... |
198 | 00:09:46,880 | 00:09:48,520 | LYN: Got to work very quickly. | LYN: Got to work very quickly. |
199 | 00:09:48,720 | 00:09:51,320 | ..and the restaurant taking a very modern approach... | ..and the restaurant taking a very modern approach... |
200 | 00:09:53,880 | 00:09:55,320 | ..it will all come down to | ..it will all come down to |
201 | 00:09:55,520 | 00:09:58,040 | what blind-tasting judge Melissa is looking for. | what blind-tasting judge Melissa is looking for. |
202 | 00:09:58,240 | 00:10:01,160 | I love baklava! It's, like, one of my favourite desserts. | I love baklava! It's, like, one of my favourite desserts. |
203 | 00:10:01,360 | 00:10:05,960 | The pastry needs to be crispy, not overly done, but still golden. | The pastry needs to be crispy, not overly done, but still golden. |
204 | 00:10:06,160 | 00:10:07,440 | You don't want it underdone either. | You don't want it underdone either. |
205 | 00:10:07,640 | 00:10:09,200 | You don't want soggy pastry. Who wants that? | You don't want soggy pastry. Who wants that? |
206 | 00:10:09,400 | 00:10:11,400 | The nuts. The choice of nuts does affect the texture... | The nuts. The choice of nuts does affect the texture... |
207 | 00:10:11,600 | 00:10:13,680 | Well, interesting you have the choice of nuts, | Well, interesting you have the choice of nuts, |
208 | 00:10:13,880 | 00:10:15,880 | because we've got one person doing walnuts, | because we've got one person doing walnuts, |
209 | 00:10:16,080 | 00:10:18,360 | we've got another cook doing cashews. | we've got another cook doing cashews. |
210 | 00:10:18,560 | 00:10:19,840 | No way! A cashew baklava. | No way! A cashew baklava. |
211 | 00:10:20,040 | 00:10:21,640 | I don't think I've ever had a cashew baklava. | I don't think I've ever had a cashew baklava. |
212 | 00:10:21,840 | 00:10:24,640 | And we've got someone who's not even putting nuts | And we've got someone who's not even putting nuts |
213 | 00:10:24,840 | 00:10:26,120 | inside their baklava at all. | inside their baklava at all. |
214 | 00:10:26,320 | 00:10:27,640 | Well, it sounds like we've got | Well, it sounds like we've got |
215 | 00:10:27,840 | 00:10:30,280 | anything but basic baklava happening today, | anything but basic baklava happening today, |
216 | 00:10:30,480 | 00:10:34,040 | so... I'm looking forward to seeing what's going on. | so... I'm looking forward to seeing what's going on. |
217 | 00:10:34,240 | 00:10:36,120 | (MIXER WHIRRS) | (MIXER WHIRRS) |
218 | 00:10:38,680 | 00:10:41,120 | LILY: I'm working on the marshmallow. | LILY: I'm working on the marshmallow. |
219 | 00:10:41,320 | 00:10:44,120 | It's like an Italian meringue with gelatine. | It's like an Italian meringue with gelatine. |
220 | 00:10:44,320 | 00:10:46,360 | With the marshmallow, it should taste | With the marshmallow, it should taste |
221 | 00:10:46,560 | 00:10:50,040 | a little bit cinnamon and sesame seed. | a little bit cinnamon and sesame seed. |
222 | 00:10:50,240 | 00:10:52,640 | It's good. It's nice and fluffy. | It's good. It's nice and fluffy. |
223 | 00:10:54,600 | 00:10:56,280 | ROY: That's good, Lily. Move on. | ROY: That's good, Lily. Move on. |
224 | 00:10:58,040 | 00:11:01,760 | And then I'm gonna make a filo pastry with cinnamon sugar. | And then I'm gonna make a filo pastry with cinnamon sugar. |
225 | 00:11:01,960 | 00:11:04,360 | I brush butter on each layer | I brush butter on each layer |
226 | 00:11:04,560 | 00:11:06,120 | and then sprinkle with cinnamon sugar. | and then sprinkle with cinnamon sugar. |
227 | 00:11:06,320 | 00:11:12,280 | With the filo pastry, it should come out good and brown and crunchy. | With the filo pastry, it should come out good and brown and crunchy. |
228 | 00:11:15,680 | 00:11:20,360 | Mary is making two types of baklawa - a traditional walnut variety... | Mary is making two types of baklawa - a traditional walnut variety... |
229 | 00:11:23,480 | 00:11:27,280 | ..and her own favourite, a cashew nut baklawa. | ..and her own favourite, a cashew nut baklawa. |
230 | 00:11:27,480 | 00:11:29,840 | MARY: This technique is one that my mum taught me. | MARY: This technique is one that my mum taught me. |
231 | 00:11:30,040 | 00:11:31,320 | She doesn't do it often. | She doesn't do it often. |
232 | 00:11:31,520 | 00:11:35,160 | It's only if she really wants to impress someone. It takes longer. | It's only if she really wants to impress someone. It takes longer. |
233 | 00:11:35,360 | 00:11:37,600 | Um, but I just love how these ones look. | Um, but I just love how these ones look. |
234 | 00:11:37,800 | 00:11:40,240 | They're just so beautiful on a plate. | They're just so beautiful on a plate. |
235 | 00:11:40,440 | 00:11:42,480 | The chopstick is a bit of an addition from me, | The chopstick is a bit of an addition from me, |
236 | 00:11:42,680 | 00:11:44,240 | and I thought I'd better use that | and I thought I'd better use that |
237 | 00:11:44,440 | 00:11:46,120 | rather than using the end of a wooden spoon | rather than using the end of a wooden spoon |
238 | 00:11:46,320 | 00:11:47,840 | that my mum made my brother saw off. | that my mum made my brother saw off. |
239 | 00:11:48,040 | 00:11:49,760 | Works a little bit better. | Works a little bit better. |
240 | 00:11:52,120 | 00:11:54,960 | LYN: I took my semolina custard out of the fridge. | LYN: I took my semolina custard out of the fridge. |
241 | 00:11:55,160 | 00:11:57,920 | (GROANS) We've got a problem. | (GROANS) We've got a problem. |
242 | 00:11:59,160 | 00:12:00,600 | I tried to flip it. | I tried to flip it. |
243 | 00:12:02,320 | 00:12:04,200 | Oh... (INHALES SHARPLY) | Oh... (INHALES SHARPLY) |
244 | 00:12:04,400 | 00:12:06,280 | It didn't work. | It didn't work. |
245 | 00:12:06,480 | 00:12:08,960 | About a third of it remained in the dish | About a third of it remained in the dish |
246 | 00:12:09,160 | 00:12:12,720 | and I had the other two-thirds on my... on my, um, board. | and I had the other two-thirds on my... on my, um, board. |
247 | 00:12:12,920 | 00:12:14,360 | We'll work with it. | We'll work with it. |
248 | 00:12:15,600 | 00:12:18,240 | And now we start the rolling. | And now we start the rolling. |
249 | 00:12:18,440 | 00:12:20,400 | Doing the filo, we've got to make sure | Doing the filo, we've got to make sure |
250 | 00:12:20,600 | 00:12:25,600 | that the semolina, being a bit soft, will be contained within the filo. | that the semolina, being a bit soft, will be contained within the filo. |
251 | 00:12:25,800 | 00:12:29,720 | This could send me home if I don't get this bit right. | This could send me home if I don't get this bit right. |
252 | 00:12:29,920 | 00:12:31,480 | Work very quickly! | Work very quickly! |
253 | 00:12:36,560 | 00:12:38,600 | MARK OLIVE: OK, guys, you've got 15 minutes | MARK OLIVE: OK, guys, you've got 15 minutes |
254 | 00:12:38,800 | 00:12:42,080 | before we get your baklava on the pass, thank you. | before we get your baklava on the pass, thank you. |
255 | 00:12:43,240 | 00:12:45,560 | Lily. Your ice-cream might be done. Yep. | Lily. Your ice-cream might be done. Yep. |
256 | 00:12:48,480 | 00:12:49,840 | ROY: Is it good? | ROY: Is it good? |
257 | 00:12:50,040 | 00:12:52,440 | It's still runny. It's not churning. | It's still runny. It's not churning. |
258 | 00:12:52,640 | 00:12:55,520 | Unfortunately, yes, I have a little bit of trouble. | Unfortunately, yes, I have a little bit of trouble. |
259 | 00:12:55,720 | 00:12:58,040 | MAN: I think it's frozen at the bottom. | MAN: I think it's frozen at the bottom. |
260 | 00:12:59,280 | 00:13:01,000 | Do you want to move part of it to the other chamber | Do you want to move part of it to the other chamber |
261 | 00:13:01,200 | 00:13:02,480 | and work both of them? | and work both of them? |
262 | 00:13:02,680 | 00:13:05,520 | Yeah, um, I was feeling a bit of pressure. | Yeah, um, I was feeling a bit of pressure. |
263 | 00:13:05,720 | 00:13:07,800 | Just don't put all of it in. | Just don't put all of it in. |
264 | 00:13:08,000 | 00:13:12,280 | I had to scoop it out and then I had to keep churning. | I had to scoop it out and then I had to keep churning. |
265 | 00:13:13,600 | 00:13:15,040 | That's it. | That's it. |
266 | 00:13:17,960 | 00:13:19,240 | (INHALES SHARPLY) | (INHALES SHARPLY) |
267 | 00:13:19,440 | 00:13:23,080 | I think that I may have overcooked the syrup. | I think that I may have overcooked the syrup. |
268 | 00:13:23,280 | 00:13:25,680 | When I made my atyr, | When I made my atyr, |
269 | 00:13:25,880 | 00:13:28,720 | it's a tricky thing to do, because you need it to cool down completely | it's a tricky thing to do, because you need it to cool down completely |
270 | 00:13:28,920 | 00:13:30,200 | before you know if it's right. | before you know if it's right. |
271 | 00:13:30,400 | 00:13:32,800 | When it cooled down, it was way too thick. | When it cooled down, it was way too thick. |
272 | 00:13:33,000 | 00:13:35,920 | So I'm just adding a little bit of water to thin it out. | So I'm just adding a little bit of water to thin it out. |
273 | 00:13:36,120 | 00:13:38,600 | I added more rosewater to my atyr as well | I added more rosewater to my atyr as well |
274 | 00:13:38,800 | 00:13:41,480 | to make sure I'm still getting the flavour. | to make sure I'm still getting the flavour. |
275 | 00:13:41,680 | 00:13:43,120 | I THINK it should be OK. | I THINK it should be OK. |
276 | 00:13:43,320 | 00:13:46,240 | There's no way to know for sure until it's 100% cool. | There's no way to know for sure until it's 100% cool. |
277 | 00:13:50,760 | 00:13:54,040 | MAYADA: I am very happy how this looks, | MAYADA: I am very happy how this looks, |
278 | 00:13:54,240 | 00:13:56,320 | because it's worked out perfectly. | because it's worked out perfectly. |
279 | 00:13:56,520 | 00:13:59,000 | And because I put it in and made it earlier, | And because I put it in and made it earlier, |
280 | 00:13:59,200 | 00:14:01,600 | it took it's time cooking and now it's nice and crispy. | it took it's time cooking and now it's nice and crispy. |
281 | 00:14:01,800 | 00:14:03,920 | The baklava will soak up the sugar syrup, | The baklava will soak up the sugar syrup, |
282 | 00:14:04,120 | 00:14:08,200 | and then that's what's gonna make it sticky and sweet to eat. | and then that's what's gonna make it sticky and sweet to eat. |
283 | 00:14:08,400 | 00:14:11,760 | If, you know, you don't soak it long enough | If, you know, you don't soak it long enough |
284 | 00:14:11,960 | 00:14:14,040 | and if you don't put enough syrup, | and if you don't put enough syrup, |
285 | 00:14:14,240 | 00:14:15,800 | it will come out dry. | it will come out dry. |
286 | 00:14:16,000 | 00:14:18,800 | So, that's a bit concerning for me tonight. | So, that's a bit concerning for me tonight. |
287 | 00:14:20,400 | 00:14:21,640 | MAN: Just lift up... | MAN: Just lift up... |
288 | 00:14:21,840 | 00:14:24,760 | Yeah! Oh, yeah! ROY: Oh, yeah! Oh, yeah! | Yeah! Oh, yeah! ROY: Oh, yeah! Oh, yeah! |
289 | 00:14:24,960 | 00:14:26,240 | (LILY SIGHS) | (LILY SIGHS) |
290 | 00:14:26,440 | 00:14:28,400 | Now, look after your ice-cream and you're done. | Now, look after your ice-cream and you're done. |
291 | 00:14:28,600 | 00:14:29,880 | Is it good? | Is it good? |
292 | 00:14:30,080 | 00:14:31,480 | Is it good? Yep. | Is it good? Yep. |
293 | 00:14:31,680 | 00:14:33,480 | Hallelujah. | Hallelujah. |
294 | 00:14:38,960 | 00:14:41,320 | The whole idea is when you put that spoon in your mouth, | The whole idea is when you put that spoon in your mouth, |
295 | 00:14:41,520 | 00:14:44,200 | you need to take the texture of the nuts, | you need to take the texture of the nuts, |
296 | 00:14:44,400 | 00:14:45,840 | you have to have that crispy filo - | you have to have that crispy filo - |
297 | 00:14:46,040 | 00:14:49,600 | all of those things come together to one big baklava. | all of those things come together to one big baklava. |
298 | 00:14:49,800 | 00:14:54,760 | It's not as any other traditional Lebanese restaurant that you go to. | It's not as any other traditional Lebanese restaurant that you go to. |
299 | 00:14:54,960 | 00:14:56,320 | LYN: Right. | LYN: Right. |
300 | 00:14:56,520 | 00:14:58,160 | See, it is baklava. | See, it is baklava. |
301 | 00:14:58,360 | 00:15:01,920 | It's just that I've twisted it a little bit for my family. | It's just that I've twisted it a little bit for my family. |
302 | 00:15:02,120 | 00:15:06,040 | A lot of the time, I make this sort of thing with my grandchildren | A lot of the time, I make this sort of thing with my grandchildren |
303 | 00:15:06,240 | 00:15:07,560 | and they go berserk, | and they go berserk, |
304 | 00:15:07,760 | 00:15:09,040 | so I've got to have one plate for them | so I've got to have one plate for them |
305 | 00:15:09,240 | 00:15:11,600 | and one plate that we're actually gonna use. (CHUCKLES) | and one plate that we're actually gonna use. (CHUCKLES) |
306 | 00:15:15,040 | 00:15:17,120 | We make SO much baklawa in my family. | We make SO much baklawa in my family. |
307 | 00:15:17,320 | 00:15:18,840 | I made it two ways. | I made it two ways. |
308 | 00:15:19,040 | 00:15:20,960 | I mean, if I just plated up one baklawa, | I mean, if I just plated up one baklawa, |
309 | 00:15:21,160 | 00:15:23,760 | even if it was the most delicious baklawa in the world, | even if it was the most delicious baklawa in the world, |
310 | 00:15:23,960 | 00:15:28,040 | I think it might not be enough up against Lily the station chef. | I think it might not be enough up against Lily the station chef. |
311 | 00:15:32,560 | 00:15:35,280 | MAYADA: So, I've made my baklava circles | MAYADA: So, I've made my baklava circles |
312 | 00:15:35,480 | 00:15:38,520 | and I've baked them with the ashta, my clotted cream. | and I've baked them with the ashta, my clotted cream. |
313 | 00:15:38,720 | 00:15:44,680 | There's some pistachios and pecans, and I've charred them. | There's some pistachios and pecans, and I've charred them. |
314 | 00:15:44,880 | 00:15:48,320 | Adding the roses, the dried roses I've got here, and the saffron. | Adding the roses, the dried roses I've got here, and the saffron. |
315 | 00:15:48,520 | 00:15:50,920 | DAN HONG: I've just looked at some of this plates. | DAN HONG: I've just looked at some of this plates. |
316 | 00:15:51,120 | 00:15:52,760 | They look absolutely incredible! | They look absolutely incredible! |
317 | 00:15:52,960 | 00:15:56,720 | You have one minute to get your plate onto the pass! | You have one minute to get your plate onto the pass! |
318 | 00:16:02,160 | 00:16:03,960 | And now the last plate. | And now the last plate. |
319 | 00:16:04,160 | 00:16:05,960 | Awesome. | Awesome. |
320 | 00:16:06,160 | 00:16:07,680 | Well done, guys. (APPLAUSE) | Well done, guys. (APPLAUSE) |
321 | 00:16:07,880 | 00:16:09,640 | The plates look absolutely amazing. | The plates look absolutely amazing. |
322 | 00:16:10,800 | 00:16:13,360 | It was pretty nerve-racking, you know, competing against a chef, | It was pretty nerve-racking, you know, competing against a chef, |
323 | 00:16:13,560 | 00:16:15,440 | but I'm very proud of myself. | but I'm very proud of myself. |
324 | 00:16:15,640 | 00:16:18,120 | I mean, I'm proud of what I love, and that's cooking. | I mean, I'm proud of what I love, and that's cooking. |
325 | 00:16:18,320 | 00:16:21,400 | So... we'll just see how we go. | So... we'll just see how we go. |
326 | 00:16:28,240 | 00:16:30,960 | Station chef Lily and all home cooks | Station chef Lily and all home cooks |
327 | 00:16:31,160 | 00:16:34,880 | have just made their best versions of Lebanese baklawa. | have just made their best versions of Lebanese baklawa. |
328 | 00:16:37,440 | 00:16:40,520 | And now blind-tasting judge Melissa will taste them all | And now blind-tasting judge Melissa will taste them all |
329 | 00:16:40,720 | 00:16:44,400 | without knowing which was cooked by the restaurant or our home cooks. | without knowing which was cooked by the restaurant or our home cooks. |
330 | 00:16:44,600 | 00:16:45,880 | Wow! | Wow! |
331 | 00:16:46,080 | 00:16:49,120 | You missed an absolutely epic baklava cook off. | You missed an absolutely epic baklava cook off. |
332 | 00:16:49,320 | 00:16:51,200 | Seriously. Check out the plates! | Seriously. Check out the plates! |
333 | 00:16:53,000 | 00:16:59,120 | This is a baklawa with cashew nut ice-cream and marshmallow. | This is a baklawa with cashew nut ice-cream and marshmallow. |
334 | 00:16:59,320 | 00:17:03,920 | I have to say, look, it doesn't look like baklawa, | I have to say, look, it doesn't look like baklawa, |
335 | 00:17:04,120 | 00:17:07,680 | but the geometric shapes - you've got the squares of the marshmallow | but the geometric shapes - you've got the squares of the marshmallow |
336 | 00:17:07,880 | 00:17:10,640 | and the little triangles of filo pastry. | and the little triangles of filo pastry. |
337 | 00:17:10,840 | 00:17:15,080 | It does have a little restauranty finesse to the dish. | It does have a little restauranty finesse to the dish. |
338 | 00:17:15,280 | 00:17:16,960 | It... it's gorgeous. | It... it's gorgeous. |
339 | 00:17:25,440 | 00:17:27,080 | Mmmm! | Mmmm! |
340 | 00:17:27,280 | 00:17:28,640 | The flavours are really beautiful. | The flavours are really beautiful. |
341 | 00:17:28,840 | 00:17:30,240 | It's not bathing in the syrup, | It's not bathing in the syrup, |
342 | 00:17:30,440 | 00:17:33,240 | but you still get that beautiful aroma, you know, | but you still get that beautiful aroma, you know, |
343 | 00:17:33,440 | 00:17:35,720 | of that orange blossom and the sugar syrup. | of that orange blossom and the sugar syrup. |
344 | 00:17:35,920 | 00:17:38,240 | You have the crunchy nuttiness, | You have the crunchy nuttiness, |
345 | 00:17:38,440 | 00:17:41,000 | but, you know, here we're seeing it as an ice-cream component. | but, you know, here we're seeing it as an ice-cream component. |
346 | 00:17:41,200 | 00:17:43,480 | And then you've got this completely unexpected component | And then you've got this completely unexpected component |
347 | 00:17:43,680 | 00:17:44,960 | in the marshmallow. | in the marshmallow. |
348 | 00:17:45,160 | 00:17:47,080 | I mean, who doesn't love a marshmallow? | I mean, who doesn't love a marshmallow? |
349 | 00:17:47,280 | 00:17:50,160 | I would have expected a little bit more saltiness. | I would have expected a little bit more saltiness. |
350 | 00:17:50,360 | 00:17:52,640 | You can definitely feel the sugar still on the palate. | You can definitely feel the sugar still on the palate. |
351 | 00:17:52,840 | 00:17:54,640 | But that was beautiful. | But that was beautiful. |
352 | 00:17:54,840 | 00:17:57,560 | Melissa, this is baklawa two ways - | Melissa, this is baklawa two ways - |
353 | 00:17:57,760 | 00:18:02,120 | you have traditional walnut and then we have the cashew baklawa. | you have traditional walnut and then we have the cashew baklawa. |
354 | 00:18:02,320 | 00:18:03,600 | Hmmm. | Hmmm. |
355 | 00:18:03,800 | 00:18:06,800 | I'm seeing two very classic Lebanese baklawa shapes. | I'm seeing two very classic Lebanese baklawa shapes. |
356 | 00:18:07,000 | 00:18:10,600 | I really want to dive in, so... I think I'm going to. | I really want to dive in, so... I think I'm going to. |
357 | 00:18:11,640 | 00:18:13,280 | (CRUNCH!) Ooh. | (CRUNCH!) Ooh. |
358 | 00:18:13,480 | 00:18:14,760 | Oh, that's a nice sound. | Oh, that's a nice sound. |
359 | 00:18:14,960 | 00:18:16,240 | Yeah. That crunch. | Yeah. That crunch. |
360 | 00:18:16,440 | 00:18:18,400 | You want that sound. You do. | You want that sound. You do. |
361 | 00:18:18,600 | 00:18:19,920 | The crunch is priceless. | The crunch is priceless. |
362 | 00:18:20,120 | 00:18:22,920 | I love the flavour. I don't think that it's too sweet. | I love the flavour. I don't think that it's too sweet. |
363 | 00:18:24,800 | 00:18:29,000 | So, that's the second one. That's the cashew baklava in cigar form. | So, that's the second one. That's the cashew baklava in cigar form. |
364 | 00:18:29,200 | 00:18:32,640 | I think she was ready to bust a move there. (LAUGHS) | I think she was ready to bust a move there. (LAUGHS) |
365 | 00:18:32,840 | 00:18:36,800 | As much as cashew is a less common nut to use, | As much as cashew is a less common nut to use, |
366 | 00:18:37,000 | 00:18:38,320 | it still works really well. | it still works really well. |
367 | 00:18:38,520 | 00:18:41,040 | Gonna taste a little bit of the syrup on its own. | Gonna taste a little bit of the syrup on its own. |
368 | 00:18:42,680 | 00:18:44,720 | At first, I didn't notice it so much, | At first, I didn't notice it so much, |
369 | 00:18:44,920 | 00:18:48,760 | but when you taste that syrup on its own, it's extremely fragrant. | but when you taste that syrup on its own, it's extremely fragrant. |
370 | 00:18:48,960 | 00:18:51,480 | I think... maybe too fragrant? | I think... maybe too fragrant? |
371 | 00:18:53,920 | 00:18:57,680 | This is the baklawa filled with a semolina custard. | This is the baklawa filled with a semolina custard. |
372 | 00:18:58,840 | 00:19:02,160 | From a presentation standpoint, it is beautiful. | From a presentation standpoint, it is beautiful. |
373 | 00:19:02,360 | 00:19:03,800 | It's a bold move. | It's a bold move. |
374 | 00:19:07,640 | 00:19:09,960 | That's looking... promising. | That's looking... promising. |
375 | 00:19:19,040 | 00:19:21,880 | I'm really impressed with the flavours in this plate. | I'm really impressed with the flavours in this plate. |
376 | 00:19:22,080 | 00:19:25,000 | I would eat this as a dessert at a dinner party | I would eat this as a dessert at a dinner party |
377 | 00:19:25,200 | 00:19:27,160 | and be really, you know, quite happy with it. | and be really, you know, quite happy with it. |
378 | 00:19:27,360 | 00:19:28,680 | It is actually really interesting | It is actually really interesting |
379 | 00:19:28,880 | 00:19:32,240 | that they did work in another well-known Lebanese flavour profile | that they did work in another well-known Lebanese flavour profile |
380 | 00:19:32,440 | 00:19:33,800 | with the semolina custard. | with the semolina custard. |
381 | 00:19:34,000 | 00:19:36,360 | What I didn't love as much is | What I didn't love as much is |
382 | 00:19:36,560 | 00:19:39,760 | having the custard through the filo has made the filo | having the custard through the filo has made the filo |
383 | 00:19:39,960 | 00:19:41,520 | less crunchy than it should. | less crunchy than it should. |
384 | 00:19:41,720 | 00:19:45,200 | I want to hear crunch. Unfortunately I'm not really getting that as much. | I want to hear crunch. Unfortunately I'm not really getting that as much. |
385 | 00:19:45,400 | 00:19:49,520 | It's a bold move, but not sure if it's paid off for me. | It's a bold move, but not sure if it's paid off for me. |
386 | 00:19:49,720 | 00:19:54,280 | This is baklava with a rose and orange syrup. | This is baklava with a rose and orange syrup. |
387 | 00:19:54,480 | 00:19:57,760 | This is SO pretty. This is love on a plate. Look at it. | This is SO pretty. This is love on a plate. Look at it. |
388 | 00:19:57,960 | 00:20:00,800 | It's actually pretty breathtaking, the presentation of the dish. | It's actually pretty breathtaking, the presentation of the dish. |
389 | 00:20:01,000 | 00:20:03,240 | If you notice, there's this cream there - | If you notice, there's this cream there - |
390 | 00:20:03,440 | 00:20:06,280 | it's a Middle Eastern curd called ashta. | it's a Middle Eastern curd called ashta. |
391 | 00:20:06,480 | 00:20:08,080 | I love ashta! | I love ashta! |
392 | 00:20:09,160 | 00:20:10,600 | (CRUNCH!) | (CRUNCH!) |
393 | 00:20:11,960 | 00:20:13,440 | (CRUNCH!) | (CRUNCH!) |
394 | 00:20:17,360 | 00:20:19,280 | That's some crispy pastry. | That's some crispy pastry. |
395 | 00:20:19,480 | 00:20:22,600 | The texture was a little bit too crunchy. | The texture was a little bit too crunchy. |
396 | 00:20:22,800 | 00:20:25,120 | These layers are so tightly packed. | These layers are so tightly packed. |
397 | 00:20:25,320 | 00:20:28,680 | Perhaps not enough butter or oil in the pan when this was being cooked. | Perhaps not enough butter or oil in the pan when this was being cooked. |
398 | 00:20:28,880 | 00:20:32,840 | Maybe almost a little bit biscuity. It does let it down a little bit. | Maybe almost a little bit biscuity. It does let it down a little bit. |
399 | 00:20:33,040 | 00:20:36,840 | So, Mel, you've got three home cooks plus the station chef, Lily, | So, Mel, you've got three home cooks plus the station chef, Lily, |
400 | 00:20:37,040 | 00:20:39,520 | so you've got a massive decision on your hands. | so you've got a massive decision on your hands. |
401 | 00:20:39,720 | 00:20:41,160 | I really do. | I really do. |
402 | 00:20:46,120 | 00:20:48,800 | Our home cooks have put their family heritage on display | Our home cooks have put their family heritage on display |
403 | 00:20:49,000 | 00:20:51,600 | with their version of baklawa tonight. | with their version of baklawa tonight. |
404 | 00:20:51,800 | 00:20:54,960 | Now it's up to judge Melissa to decide if it's enough | Now it's up to judge Melissa to decide if it's enough |
405 | 00:20:55,160 | 00:20:59,520 | to beat the modern flair of station chef Lily from restaurant Nour. | to beat the modern flair of station chef Lily from restaurant Nour. |
406 | 00:20:59,720 | 00:21:03,680 | Guys, we saw some amazing plates of baklawa on the pass tonight, | Guys, we saw some amazing plates of baklawa on the pass tonight, |
407 | 00:21:03,880 | 00:21:05,920 | ranging from, you know, the traditional | ranging from, you know, the traditional |
408 | 00:21:06,120 | 00:21:09,960 | to, shall I say, avant-garde versions of baklawa. | to, shall I say, avant-garde versions of baklawa. |
409 | 00:21:10,160 | 00:21:13,280 | They were all pretty outstanding. | They were all pretty outstanding. |
410 | 00:21:13,480 | 00:21:15,480 | OK, home chefs, how do you think you went? | OK, home chefs, how do you think you went? |
411 | 00:21:15,680 | 00:21:16,960 | Mary? | Mary? |
412 | 00:21:17,160 | 00:21:20,880 | I'm pleased with what I created, but looking at what else is on offer, | I'm pleased with what I created, but looking at what else is on offer, |
413 | 00:21:21,080 | 00:21:22,600 | I'm not gonna lie, I'm pretty nervous. | I'm not gonna lie, I'm pretty nervous. |
414 | 00:21:22,800 | 00:21:24,440 | MELISSA LEONG: Mmm! | MELISSA LEONG: Mmm! |
415 | 00:21:24,640 | 00:21:27,840 | Station Chef Lily? Um, a bit challenging for me. | Station Chef Lily? Um, a bit challenging for me. |
416 | 00:21:28,040 | 00:21:30,720 | But I'm happy that I put everything on the plate. | But I'm happy that I put everything on the plate. |
417 | 00:21:30,920 | 00:21:32,440 | And, Roy, how do you think she went? | And, Roy, how do you think she went? |
418 | 00:21:32,640 | 00:21:35,040 | There was a couple of moments when she doubt herself, | There was a couple of moments when she doubt herself, |
419 | 00:21:35,240 | 00:21:38,080 | but in the end, she put six beautiful elements on the plate | but in the end, she put six beautiful elements on the plate |
420 | 00:21:38,280 | 00:21:40,560 | and the message was heard, I think. | and the message was heard, I think. |
421 | 00:21:40,760 | 00:21:43,400 | So, Mel, you've tasted four amazing dishes. | So, Mel, you've tasted four amazing dishes. |
422 | 00:21:43,600 | 00:21:47,920 | This evening, the plate on the pass that impressed me the most is... | This evening, the plate on the pass that impressed me the most is... |
423 | 00:21:52,000 | 00:21:53,400 | ..this one. | ..this one. |
424 | 00:21:53,600 | 00:21:58,120 | Station Chef Lily, that's your baklava with cashew nut ice-cream! | Station Chef Lily, that's your baklava with cashew nut ice-cream! |
425 | 00:21:58,320 | 00:22:00,680 | ROY: Well done, Lily! (APPLAUSE) | ROY: Well done, Lily! (APPLAUSE) |
426 | 00:22:02,880 | 00:22:06,000 | Congratulations! Lily, you look genuinely shocked! | Congratulations! Lily, you look genuinely shocked! |
427 | 00:22:06,200 | 00:22:08,080 | I couldn't believe it. It's unbelievable. | I couldn't believe it. It's unbelievable. |
428 | 00:22:08,280 | 00:22:09,600 | What an amazing job. | What an amazing job. |
429 | 00:22:09,800 | 00:22:11,640 | These are not easy elements to put on the plate. | These are not easy elements to put on the plate. |
430 | 00:22:11,840 | 00:22:13,360 | It looked gorgeous. | It looked gorgeous. |
431 | 00:22:13,560 | 00:22:18,000 | Texture, flavour, balance - everything was just so on point. | Texture, flavour, balance - everything was just so on point. |
432 | 00:22:18,200 | 00:22:19,720 | (APPLAUSE) | (APPLAUSE) |
433 | 00:22:19,920 | 00:22:21,840 | DAN HONG: Well done! | DAN HONG: Well done! |
434 | 00:22:24,200 | 00:22:26,160 | Roy, what do you reckon? | Roy, what do you reckon? |
435 | 00:22:26,360 | 00:22:28,160 | I'm proud. That's what I reckon. | I'm proud. That's what I reckon. |
436 | 00:22:28,360 | 00:22:32,000 | I think she did a fantastic job today. I'm very, very happy. | I think she did a fantastic job today. I'm very, very happy. |
437 | 00:22:32,200 | 00:22:35,280 | Now it's that tough time where I have to ask you, | Now it's that tough time where I have to ask you, |
438 | 00:22:35,480 | 00:22:40,000 | what plate on the pass did not live up to your expectations? | what plate on the pass did not live up to your expectations? |
439 | 00:22:40,200 | 00:22:41,880 | For me, that dish is... | For me, that dish is... |
440 | 00:22:44,080 | 00:22:45,760 | ..this one. | ..this one. |
441 | 00:22:45,960 | 00:22:48,680 | (MARY AND LYN MURMUR SYMPATHETICALLY) | (MARY AND LYN MURMUR SYMPATHETICALLY) |
442 | 00:22:48,880 | 00:22:52,720 | So sorry, Mayada. That's your baklava with rose and orange syrup. | So sorry, Mayada. That's your baklava with rose and orange syrup. |
443 | 00:22:52,920 | 00:22:56,840 | All of the elements for a total winner, a total rock star plate | All of the elements for a total winner, a total rock star plate |
444 | 00:22:57,040 | 00:22:58,320 | were all there, | were all there, |
445 | 00:22:58,520 | 00:23:01,240 | but for me, it was just a little bit biscuity. | but for me, it was just a little bit biscuity. |
446 | 00:23:01,440 | 00:23:03,880 | It really was extremely impressive. | It really was extremely impressive. |
447 | 00:23:04,080 | 00:23:05,840 | MAYADA: Yeah, I'm very proud, actually. | MAYADA: Yeah, I'm very proud, actually. |
448 | 00:23:06,040 | 00:23:08,240 | I'm very proud I even reached this far. | I'm very proud I even reached this far. |
449 | 00:23:08,440 | 00:23:11,040 | Anyone can do anything if you just put yourself out there. | Anyone can do anything if you just put yourself out there. |
450 | 00:23:11,240 | 00:23:15,200 | I think it's well and truly proven that Vietnamese can cook Lebanese! | I think it's well and truly proven that Vietnamese can cook Lebanese! |
451 | 00:23:15,400 | 00:23:17,200 | Congratulations, Station Chef Lily! (APPLAUSE) | Congratulations, Station Chef Lily! (APPLAUSE) |
452 | 00:23:17,400 | 00:23:18,840 | Well done! | Well done! |
453 | 00:23:21,840 | 00:23:22,960 | Next time... | Next time... |
454 | 00:23:23,160 | 00:23:24,480 | Fattoush? Easy! | Fattoush? Easy! |
455 | 00:23:24,680 | 00:23:27,440 | LYN: I know just about everything about Lebanese cooking. | LYN: I know just about everything about Lebanese cooking. |
456 | 00:23:27,640 | 00:23:29,000 | Might have some competition here. | Might have some competition here. |
457 | 00:23:29,200 | 00:23:30,920 | Teach a young fella like you a few tricks! | Teach a young fella like you a few tricks! |
458 | 00:23:31,120 | 00:23:33,880 | If cooking is being a rock star, then maybe I'm the drummer. | If cooking is being a rock star, then maybe I'm the drummer. |
459 | 00:23:34,080 | 00:23:36,960 | MARK OLIVE: It's a modern take on the traditional fattoush, | MARK OLIVE: It's a modern take on the traditional fattoush, |
460 | 00:23:37,160 | 00:23:38,680 | but have they gone too far? | but have they gone too far? |
461 | 00:23:38,880 | 00:23:42,120 | And later in the week, you think you know Lebanese food, | And later in the week, you think you know Lebanese food, |
462 | 00:23:42,320 | 00:23:45,360 | but just wait till you step into the kitchen of restaurant Nour. | but just wait till you step into the kitchen of restaurant Nour. |
463 | 00:23:45,560 | 00:23:48,360 | Ooh, wow! Look at that! That is so delicious. | Ooh, wow! Look at that! That is so delicious. |
464 | 00:23:48,560 | 00:23:50,840 | Can't even put it into words. Incredible. | Can't even put it into words. Incredible. |