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1 00:00:02,120 00:00:03,799 MAEVE O'MEARA: Tonight on the Chefs' Line MAEVE O'MEARA: Tonight on the Chefs' Line
2 00:00:04,000 00:00:05,280 it's the final showdown it's the final showdown
3 00:00:05,480 00:00:09,000 between the executive chef for Lebanese restaurant Nour between the executive chef for Lebanese restaurant Nour
4 00:00:09,199 00:00:11,279 and last home cook standing, Mary... and last home cook standing, Mary...
5 00:00:12,679 00:00:15,199 ..to discover if a home cook can beat a professional chef. ..to discover if a home cook can beat a professional chef.
6 00:00:15,400 00:00:16,920 MARY: When I put my plate on the pass MARY: When I put my plate on the pass
7 00:00:17,120 00:00:20,039 it is going to be big, colourful and very, very tasty. it is going to be big, colourful and very, very tasty.
8 00:00:20,239 00:00:23,760 All week, she's flown the flag for traditional family recipes... All week, she's flown the flag for traditional family recipes...
9 00:00:23,960 00:00:26,359 If I don't get the dough right my mother will disown me. If I don't get the dough right my mother will disown me.
10 00:00:26,559 00:00:29,239 DAN HONG: That is the true taste of an authentic shawarma. DAN HONG: That is the true taste of an authentic shawarma.
11 00:00:29,440 00:00:31,600 MELISSA LEONG: So, congratulations. MELISSA LEONG: So, congratulations.
12 00:00:31,800 00:00:33,240 Thank you so much. Thank you. Thank you so much. Thank you.
13 00:00:33,439 00:00:36,560 ..and proven that a true home-cooked meal can measure up. ..and proven that a true home-cooked meal can measure up.
14 00:00:36,759 00:00:39,560 Wow, this is awesome. They have nailed it. Wow, this is awesome. They have nailed it.
15 00:00:39,759 00:00:41,960 Now, it's the ultimate food fight Now, it's the ultimate food fight
16 00:00:42,159 00:00:44,479 to discover if passion will beat the professional. to discover if passion will beat the professional.
17 00:00:44,679 00:00:47,920 CHEF: I'm pretty sure tonight is gonna go smooth, but you never know. CHEF: I'm pretty sure tonight is gonna go smooth, but you never know.
18 00:00:48,119 00:00:50,119 I'm telling you now, I'm going to win. I'm telling you now, I'm going to win.
19 00:00:51,320 00:00:53,920 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
20 00:00:54,119 00:00:56,000 renowned chef Mark Olive, renowned chef Mark Olive,
21 00:00:56,200 00:00:58,359 and food writer Melissa Leong... and food writer Melissa Leong...
22 00:00:58,560 00:01:00,240 Let's cook! Let's cook!
23 00:01:00,439 00:01:01,880 ..will Mary have what it takes ..will Mary have what it takes
24 00:01:02,079 00:01:04,760 to outcook the most experienced of the Chefs' Line? to outcook the most experienced of the Chefs' Line?
25 00:01:16,120 00:01:17,400 Looks good. Looks good.
26 00:01:17,599 00:01:20,519 Lebanese week has been a closely-fought contest so far Lebanese week has been a closely-fought contest so far
27 00:01:20,719 00:01:22,680 with two wins to restaurant Nour. with two wins to restaurant Nour.
28 00:01:22,879 00:01:25,239 (APPLAUSE) Couldn't believe it. (APPLAUSE) Couldn't believe it.
29 00:01:25,439 00:01:28,799 The last home cook standing will face off against executive chef Roy The last home cook standing will face off against executive chef Roy
30 00:01:29,000 00:01:30,879 and tonight, that's Mary, and tonight, that's Mary,
31 00:01:31,079 00:01:34,439 a Western Sydney teacher from a huge Lebanese family. a Western Sydney teacher from a huge Lebanese family.
32 00:01:34,640 00:01:36,439 (BLOWS RASPBERRY) (LAUGHS) (BLOWS RASPBERRY) (LAUGHS)
33 00:01:36,640 00:01:39,400 All of the pressure that comes from my perfectionist mother All of the pressure that comes from my perfectionist mother
34 00:01:39,599 00:01:41,200 is completely worth it. is completely worth it.
35 00:01:41,400 00:01:44,960 All of the tips from my aunty, 100% appreciated. All of the tips from my aunty, 100% appreciated.
36 00:01:45,159 00:01:46,439 Delicious! Delicious!
37 00:01:46,640 00:01:49,920 All week, Mary has impressed our judges with her skill in the kitchen. All week, Mary has impressed our judges with her skill in the kitchen.
38 00:01:50,120 00:01:53,400 Really, really hits the heart. Thank you. Really, really hits the heart. Thank you.
39 00:01:53,599 00:01:55,680 Really authentic. Mum would be happy. Really authentic. Mum would be happy.
40 00:01:55,879 00:01:59,159 And now she's ready to take on the last professional in line - And now she's ready to take on the last professional in line -
41 00:01:59,359 00:02:02,239 executive chef Roy from Nour Restaurant. executive chef Roy from Nour Restaurant.
42 00:02:04,280 00:02:05,560 Nour in Surry Hills Nour in Surry Hills
43 00:02:05,760 00:02:08,960 is one of Sydney's hottest modern Lebanese restaurants... is one of Sydney's hottest modern Lebanese restaurants...
44 00:02:09,159 00:02:10,520 We just started in October. We just started in October.
45 00:02:10,719 00:02:13,240 We're kind of the new kid on the block and we really, really love it. We're kind of the new kid on the block and we really, really love it.
46 00:02:13,439 00:02:15,080 It's heaven here. It's heaven here.
47 00:02:15,280 00:02:17,400 ..with a kitchen that executive chef Roy calls, ..with a kitchen that executive chef Roy calls,
48 00:02:17,599 00:02:20,719 "The United Nations of Middle Eastern cooking." "The United Nations of Middle Eastern cooking."
49 00:02:20,920 00:02:23,960 We got elements in the kitchen from Egypt, from Yemen, We got elements in the kitchen from Egypt, from Yemen,
50 00:02:24,159 00:02:26,039 from Lebanon, from Jordan. from Lebanon, from Jordan.
51 00:02:26,240 00:02:28,680 We got all of that coming into one menu. We got all of that coming into one menu.
52 00:02:29,960 00:02:34,400 Oh, yummy. That pastry is beautiful. And I love the spicing. Oh, yummy. That pastry is beautiful. And I love the spicing.
53 00:02:34,599 00:02:36,800 Can Mary use her family knowledge... Can Mary use her family knowledge...
54 00:02:37,000 00:02:38,439 I'm hoping that my passion I'm hoping that my passion
55 00:02:38,639 00:02:41,079 and all of the intel coming from my relatives and all of the intel coming from my relatives
56 00:02:41,280 00:02:43,039 is enough to get me over the line. is enough to get me over the line.
57 00:02:43,240 00:02:46,199 ..to beat one of the most confident chefs in the country? ..to beat one of the most confident chefs in the country?
58 00:02:46,400 00:02:48,360 I'm definitely gonna win tonight. I'm definitely gonna win tonight.
59 00:02:48,560 00:02:52,520 DAN HONG: Good evening and welcome back to the Chef's Line. DAN HONG: Good evening and welcome back to the Chef's Line.
60 00:02:52,719 00:02:56,800 Mary, did you ever imagine that your traditional Lebanese cuisine Mary, did you ever imagine that your traditional Lebanese cuisine
61 00:02:57,000 00:02:59,400 could stack up against these professional chefs? could stack up against these professional chefs?
62 00:02:59,599 00:03:02,280 I really didn't think that my home cooking, I really didn't think that my home cooking,
63 00:03:02,479 00:03:04,840 that I do for my family, would be enough. that I do for my family, would be enough.
64 00:03:05,039 00:03:07,639 You are going up against one of the most talented You are going up against one of the most talented
65 00:03:07,840 00:03:10,639 and innovative Lebanese chefs in Australia... and innovative Lebanese chefs in Australia...
66 00:03:11,960 00:03:13,639 Look at your face! (LAUGHS) Look at your face! (LAUGHS)
67 00:03:13,840 00:03:16,520 I'm confident, I know that what I make will be delicious, I'm confident, I know that what I make will be delicious,
68 00:03:16,719 00:03:21,599 but I don't know if tradition is going to beat innovation. but I don't know if tradition is going to beat innovation.
69 00:03:21,800 00:03:25,479 So, executive chef Roy, how do you think you'll go tonight? So, executive chef Roy, how do you think you'll go tonight?
70 00:03:25,680 00:03:28,079 Look, she's definitely earned her right to be here, Look, she's definitely earned her right to be here,
71 00:03:28,280 00:03:29,800 moving along the chefs' line. moving along the chefs' line.
72 00:03:30,000 00:03:33,120 Mary beat one of my chefs. She's a very talented cook. Mary beat one of my chefs. She's a very talented cook.
73 00:03:33,319 00:03:35,079 She understands the Lebanese flavour. She understands the Lebanese flavour.
74 00:03:35,280 00:03:38,879 You guys up the back, he's been watching you like a hawk all week. You guys up the back, he's been watching you like a hawk all week.
75 00:03:39,079 00:03:41,759 Have you got any advice for him? Have you got any advice for him?
76 00:03:41,960 00:03:43,400 Nah, I'll just keep quiet. Nah, I'll just keep quiet.
77 00:03:43,599 00:03:45,360 (LAUGHTER) Spoken like a true apprentice. (LAUGHTER) Spoken like a true apprentice.
78 00:03:45,560 00:03:47,400 I think that's a smart move as an apprentice. I think that's a smart move as an apprentice.
79 00:03:47,599 00:03:49,920 Do you have any advice for Roy? Do you have any advice for Roy?
80 00:03:50,120 00:03:51,879 MARY: I don't think you need my help MARY: I don't think you need my help
81 00:03:52,079 00:03:54,759 and even if I could help you, I wouldn't tell you at this point. and even if I could help you, I wouldn't tell you at this point.
82 00:03:54,960 00:03:57,000 ALL: Oh! ALL: Oh!
83 00:03:59,719 00:04:03,879 MAEVE O'MEARA: For tonight's final, Roy and Mary will be cooking Sayadieh. MAEVE O'MEARA: For tonight's final, Roy and Mary will be cooking Sayadieh.
84 00:04:04,080 00:04:06,520 Sayadieh means "Fisherman's dish." Sayadieh means "Fisherman's dish."
85 00:04:06,719 00:04:08,639 Rice is cooked in fish stock Rice is cooked in fish stock
86 00:04:08,840 00:04:11,759 with caramelised onion and fragrant spices with caramelised onion and fragrant spices
87 00:04:11,960 00:04:15,000 then topped with grilled, fried or baked fish. then topped with grilled, fried or baked fish.
88 00:04:15,199 00:04:18,519 It's most often served with toasted nuts as an accompaniment. It's most often served with toasted nuts as an accompaniment.
89 00:04:18,720 00:04:23,079 As usual, one of us tonight will be choosing the best plate on the pass, As usual, one of us tonight will be choosing the best plate on the pass,
90 00:04:23,279 00:04:25,240 I think that's gonna be you Dan. I think that's gonna be you Dan.
91 00:04:25,439 00:04:28,600 Off to the holding room you go. Can't wait, guys. I can't wait. Off to the holding room you go. Can't wait, guys. I can't wait.
92 00:04:28,800 00:04:31,279 Dan will choose tonight's winning plate Dan will choose tonight's winning plate
93 00:04:31,480 00:04:34,519 without knowing which was served up by the professional without knowing which was served up by the professional
94 00:04:34,720 00:04:37,000 or which by our final home cook. or which by our final home cook.
95 00:04:37,199 00:04:40,759 You both have one hour and 40 minutes. Let's cook! You both have one hour and 40 minutes. Let's cook!
96 00:04:42,920 00:04:46,439 I think I just need to work really hard to nail everything. I think I just need to work really hard to nail everything.
97 00:04:46,639 00:04:49,439 I can't believe that I've made it through. I can't believe that I've made it through.
98 00:04:52,439 00:04:53,959 ROY: Kitchen can be a circus. ROY: Kitchen can be a circus.
99 00:04:54,159 00:04:57,279 It's a lifestyle, I love it, I wouldn't have it any other way. It's a lifestyle, I love it, I wouldn't have it any other way.
100 00:04:57,480 00:05:02,040 DAN HONG: So they're cooking Sayadieh, which is a Lebanese fish and rice. DAN HONG: So they're cooking Sayadieh, which is a Lebanese fish and rice.
101 00:05:02,240 00:05:04,959 One of the key elements to making this dish perfect One of the key elements to making this dish perfect
102 00:05:05,160 00:05:06,519 has to be the rice. has to be the rice.
103 00:05:06,720 00:05:11,000 It's gotta be cooked in an aromatic stock made from spices It's gotta be cooked in an aromatic stock made from spices
104 00:05:11,199 00:05:13,680 and also caramelised onions. and also caramelised onions.
105 00:05:13,879 00:05:16,040 At the end of the day, it all comes down to flavour. At the end of the day, it all comes down to flavour.
106 00:05:16,240 00:05:17,680 Flavour conquers all. Flavour conquers all.
107 00:05:18,720 00:05:21,040 Tell me about your version of Sayadieh. Tell me about your version of Sayadieh.
108 00:05:21,240 00:05:23,959 So, the essence of Sayadieh is the rice. So, the essence of Sayadieh is the rice.
109 00:05:24,160 00:05:27,199 Saffron and cumin are the main ingredients for the rice. Saffron and cumin are the main ingredients for the rice.
110 00:05:27,399 00:05:29,519 Try this. Mm. Try this. Mm.
111 00:05:29,720 00:05:32,399 So, this is your Lebanese seven spice? So, this is your Lebanese seven spice?
112 00:05:32,600 00:05:34,279 With a little bit of saffron, With a little bit of saffron,
113 00:05:34,480 00:05:37,199 that's the base for my stock, my fish stock. that's the base for my stock, my fish stock.
114 00:05:37,399 00:05:40,840 That's the rice. What about the fish, what fish are you using? That's the rice. What about the fish, what fish are you using?
115 00:05:41,040 00:05:44,040 So we got beautiful snapper today from WA. So we got beautiful snapper today from WA.
116 00:05:44,240 00:05:46,720 What we're gonna do, we're gonna take squid ink, What we're gonna do, we're gonna take squid ink,
117 00:05:46,920 00:05:48,560 I've got some confit garlic here which... I've got some confit garlic here which...
118 00:05:48,759 00:05:50,040 Squid... Hold up, squid ink? Squid... Hold up, squid ink?
119 00:05:50,240 00:05:52,199 Squid ink. It's gonna be a black fish. Squid ink. It's gonna be a black fish.
120 00:05:52,399 00:05:57,120 Wow. OK, now that, that's a definite Nour twist. Wow. OK, now that, that's a definite Nour twist.
121 00:05:57,319 00:05:59,879 (CHUCKLES) Good luck. Thank you. (CHUCKLES) Good luck. Thank you.
122 00:06:00,079 00:06:01,920 Look, we've got the little twists and turns Look, we've got the little twists and turns
123 00:06:02,120 00:06:06,639 so I'm pretty sure, tonight, it's gonna go smooth but you never know. so I'm pretty sure, tonight, it's gonna go smooth but you never know.
124 00:06:09,879 00:06:13,639 (LAUGHS) It is so intimidating to go up against the head chef (LAUGHS) It is so intimidating to go up against the head chef
125 00:06:13,839 00:06:15,160 because he knows how to do because he knows how to do
126 00:06:15,360 00:06:17,439 the traditional things that I know how to do the traditional things that I know how to do
127 00:06:17,639 00:06:19,920 and then somehow make them even better. and then somehow make them even better.
128 00:06:20,120 00:06:21,519 But I'm gonna stick to my guns, But I'm gonna stick to my guns,
129 00:06:21,720 00:06:25,199 I'm gonna keep it traditional and let it speak for itself. I'm gonna keep it traditional and let it speak for itself.
130 00:06:26,439 00:06:31,279 My Sayadieh is a traditional version but I use barramundi fillets. My Sayadieh is a traditional version but I use barramundi fillets.
131 00:06:31,480 00:06:34,079 I'm going to fry the fish on a pan... I'm going to fry the fish on a pan...
132 00:06:35,680 00:06:39,279 ..it's an Australian fish so I guess it's a little bit of me on a plate. ..it's an Australian fish so I guess it's a little bit of me on a plate.
133 00:06:39,480 00:06:41,360 Bit Australian, bit Lebanese. Bit Australian, bit Lebanese.
134 00:06:45,199 00:06:49,439 I'm gonna break these up later anyway, so let's check how it looks. I'm gonna break these up later anyway, so let's check how it looks.
135 00:06:49,639 00:06:52,399 Nope, still needs more. A lot more. Nope, still needs more. A lot more.
136 00:06:52,600 00:06:56,159 The fish is one of the most important elements in this dish. The fish is one of the most important elements in this dish.
137 00:06:56,360 00:06:58,159 I need to execute it with perfection. I need to execute it with perfection.
138 00:06:58,360 00:07:00,399 There is no room for error at all. There is no room for error at all.
139 00:07:04,560 00:07:07,079 You know what's exciting, I think, with Mary's, You know what's exciting, I think, with Mary's,
140 00:07:07,279 00:07:08,680 she's using a barramundi. she's using a barramundi.
141 00:07:08,879 00:07:09,879 I know. I know.
142 00:07:10,079 00:07:12,079 You know, traditionally, Sayadieh is cooked You know, traditionally, Sayadieh is cooked
143 00:07:12,279 00:07:14,560 with a firm, fleshed, white fish with a firm, fleshed, white fish
144 00:07:14,759 00:07:17,000 I mean, God, why am I telling you about barramundi? I mean, God, why am I telling you about barramundi?
145 00:07:17,199 00:07:19,720 Barramundi is lovely, it's indigenous to our country... Barramundi is lovely, it's indigenous to our country...
146 00:07:19,920 00:07:24,720 Um... yeah, it is a softer fleshed fish and I think great spin. Um... yeah, it is a softer fleshed fish and I think great spin.
147 00:07:26,480 00:07:28,560 Ah, pretty. Ah, pretty.
148 00:07:28,759 00:07:30,519 I'm making my own fish stock - I'm making my own fish stock -
149 00:07:30,720 00:07:34,920 fish head, in some water, spiced with some cumin and maharat. fish head, in some water, spiced with some cumin and maharat.
150 00:07:35,120 00:07:39,279 Maharat is a mix of seven spices, also known as seven spice, Maharat is a mix of seven spices, also known as seven spice,
151 00:07:39,480 00:07:41,480 used in a lot of Lebanese foods. used in a lot of Lebanese foods.
152 00:07:41,680 00:07:45,800 I'm putting some of that, but I'm putting extra cumin in for the kick. I'm putting some of that, but I'm putting extra cumin in for the kick.
153 00:07:46,000 00:07:48,279 The stock is so important for the rice The stock is so important for the rice
154 00:07:48,480 00:07:50,480 because rice is such a simple thing to make. because rice is such a simple thing to make.
155 00:07:50,680 00:07:53,800 If it's not seasoned well, it's just rice. If it's not seasoned well, it's just rice.
156 00:07:54,000 00:07:55,560 I've got my stock happening here I've got my stock happening here
157 00:07:55,759 00:07:57,480 with the fish head and the spices and salt. with the fish head and the spices and salt.
158 00:07:57,680 00:08:00,199 I've got the fish being cooked. I've got the fish being cooked.
159 00:08:00,399 00:08:03,279 I'm going to throw the onions into that oil once I take the fish out I'm going to throw the onions into that oil once I take the fish out
160 00:08:03,480 00:08:07,480 and then I've got to cook the rice with the stock and the oil. and then I've got to cook the rice with the stock and the oil.
161 00:08:07,680 00:08:09,920 Squid ink does have his own taste. Squid ink does have his own taste.
162 00:08:10,120 00:08:13,079 I think it fits really well with this, um... with this dish. I think it fits really well with this, um... with this dish.
163 00:08:19,759 00:08:23,120 This is very salty, shouldn't be salty. Like it's... This is very salty, shouldn't be salty. Like it's...
164 00:08:23,319 00:08:24,879 I knew things like this, I knew things like this,
165 00:08:25,079 00:08:28,079 I knew I was gonna get a curve ball, one or two at least. I knew I was gonna get a curve ball, one or two at least.
166 00:08:28,279 00:08:30,360 In the kitchen, things always happen In the kitchen, things always happen
167 00:08:30,560 00:08:32,639 but if you really understand your produce, but if you really understand your produce,
168 00:08:32,840 00:08:34,120 you know how to deal with it. you know how to deal with it.
169 00:08:34,320 00:08:35,759 Roy, just checking in, Roy, just checking in,
170 00:08:35,960 00:08:37,879 you're looking a little bit concerned there. you're looking a little bit concerned there.
171 00:08:38,080 00:08:40,240 Just found this, um... particular squid ink Just found this, um... particular squid ink
172 00:08:40,440 00:08:42,159 ..a little bit salty to my liking. ..a little bit salty to my liking.
173 00:08:42,360 00:08:45,879 It doesn't matter, this thing is all about adjusting as you go. It doesn't matter, this thing is all about adjusting as you go.
174 00:08:46,080 00:08:47,519 So you're confident you can fix it? So you're confident you can fix it?
175 00:08:47,720 00:08:49,120 Of course I can. Great. Of course I can. Great.
176 00:08:49,320 00:08:51,559 "Of course I can." Of course you can. (LAUGHS) "Of course I can." Of course you can. (LAUGHS)
177 00:08:51,759 00:08:55,080 So what I'm gonna do, I'm gonna use the natural sugars from the leek, So what I'm gonna do, I'm gonna use the natural sugars from the leek,
178 00:08:55,279 00:08:58,960 from the onion and from the garlic to sweet it up from the onion and from the garlic to sweet it up
179 00:08:59,159 00:09:01,559 and that should take care of that salt issue that I have. and that should take care of that salt issue that I have.
180 00:09:03,399 00:09:07,200 I've diluted the squid ink to create that balance I was looking for. I've diluted the squid ink to create that balance I was looking for.
181 00:09:08,360 00:09:09,799 Very good. Very good.
182 00:09:14,919 00:09:16,200 Fish is cooked perfectly. Fish is cooked perfectly.
183 00:09:16,399 00:09:20,440 I don't mean to brag but my fish was fried to perfection. I don't mean to brag but my fish was fried to perfection.
184 00:09:24,919 00:09:29,000 Oh! Those maharat are much stronger than what I'm used to. Oh! Those maharat are much stronger than what I'm used to.
185 00:09:31,000 00:09:33,720 I could taste, like an aniseed kind of flavour, I could taste, like an aniseed kind of flavour,
186 00:09:33,919 00:09:37,000 really pushing through, and that is not what I wanted at all. really pushing through, and that is not what I wanted at all.
187 00:09:37,200 00:09:39,159 Cumin needs to be the star of the show. Cumin needs to be the star of the show.
188 00:09:39,360 00:09:41,720 The flavour's just not right. I can't believe it. The flavour's just not right. I can't believe it.
189 00:09:41,919 00:09:45,000 I can't believe that I've made a mistake with the stock. I can't believe that I've made a mistake with the stock.
190 00:09:46,120 00:09:51,480 That stock needed to infuse into that rice to make that element That stock needed to infuse into that rice to make that element
191 00:09:51,679 00:09:54,120 be a stand-alone, delicious part of the dish. be a stand-alone, delicious part of the dish.
192 00:09:54,320 00:09:56,200 I was so worried. I was so worried.
193 00:09:57,960 00:09:59,759 It's no good. It's no good.
194 00:10:00,919 00:10:03,240 I'm not giving up, I'm gonna find a way to correct it. I'm not giving up, I'm gonna find a way to correct it.
195 00:10:05,720 00:10:07,399 Whoa. Whoa.
196 00:10:08,480 00:10:10,639 That crunch. There's that crunch. That crunch. There's that crunch.
197 00:10:10,840 00:10:13,879 And it really took the dish to another level... And it really took the dish to another level...
198 00:10:20,679 00:10:23,440 You have 45 minutes to get your plate on the pass. You have 45 minutes to get your plate on the pass.
199 00:10:23,639 00:10:26,000 Oh! Pressure's on. Oh! Pressure's on.
200 00:10:26,200 00:10:28,440 MAEVE O'MEARA: It's the last cook off of the week MAEVE O'MEARA: It's the last cook off of the week
201 00:10:28,639 00:10:32,039 between final home cook Mary and executive chef Roy. between final home cook Mary and executive chef Roy.
202 00:10:32,240 00:10:34,000 Look, we all started as home cooks Look, we all started as home cooks
203 00:10:34,200 00:10:37,639 and if you really love your cooking, you take it to the next level. and if you really love your cooking, you take it to the next level.
204 00:10:37,840 00:10:39,440 They're working on their own versions They're working on their own versions
205 00:10:39,639 00:10:43,320 of the classic Lebanese fish recipe Sayadieh. of the classic Lebanese fish recipe Sayadieh.
206 00:10:43,519 00:10:46,480 I have to get my plate to the pass 100% right. I have to get my plate to the pass 100% right.
207 00:10:46,679 00:10:49,320 Tonight, it's blind-tasting judge Dan's decision Tonight, it's blind-tasting judge Dan's decision
208 00:10:49,519 00:10:51,399 who will walk away the winner. who will walk away the winner.
209 00:10:53,080 00:10:55,879 I have just made a mistake with the stock. I have just made a mistake with the stock.
210 00:10:56,080 00:10:58,000 The stock is so important for the rice. The stock is so important for the rice.
211 00:10:58,200 00:11:01,120 I'm not giving up, I'm gonna find a way to correct it. I'm not giving up, I'm gonna find a way to correct it.
212 00:11:01,320 00:11:03,759 It will be different but it will still be great. It will be different but it will still be great.
213 00:11:03,960 00:11:06,720 My attempts to save the stock at that point My attempts to save the stock at that point
214 00:11:06,919 00:11:10,840 was to pour out a lot of the water, put more hot water in. was to pour out a lot of the water, put more hot water in.
215 00:11:17,519 00:11:18,960 I'm still not happy with that. I'm still not happy with that.
216 00:11:20,519 00:11:21,799 Mary. Hey. Mary. Hey.
217 00:11:22,000 00:11:24,320 How's it going? Um, I'm a little bit sad. How's it going? Um, I'm a little bit sad.
218 00:11:24,519 00:11:25,799 Why? Why?
219 00:11:26,000 00:11:28,639 I threw my Baharat in and it's changed the entire stock. I threw my Baharat in and it's changed the entire stock.
220 00:11:28,840 00:11:30,360 I only have one fish head... I only have one fish head...
221 00:11:30,559 00:11:33,399 ..so I've tried to pour some of the water out, replace the water, ..so I've tried to pour some of the water out, replace the water,
222 00:11:33,600 00:11:35,600 mellow it out again, but it's just there. mellow it out again, but it's just there.
223 00:11:35,799 00:11:37,840 Oh, no. It's not the way it should taste. Oh, no. It's not the way it should taste.
224 00:11:38,039 00:11:41,639 And I've seen you do some amazing things here the last few days. And I've seen you do some amazing things here the last few days.
225 00:11:41,840 00:11:44,039 I'm sure you'll be able to think of something. I'm sure you'll be able to think of something.
226 00:11:44,240 00:11:46,120 I will. I think I can come back from this. I will. I think I can come back from this.
227 00:11:46,320 00:11:48,559 With the encouragement that I'm getting. With the encouragement that I'm getting.
228 00:11:48,759 00:11:51,320 (LAUGHS) You'll be fine, sweetie. Thank you, thank you. (LAUGHS) You'll be fine, sweetie. Thank you, thank you.
229 00:11:51,519 00:11:53,320 I kept on pulling out water. I kept on pulling out water.
230 00:11:53,519 00:11:54,799 The only problem was The only problem was
231 00:11:55,000 00:11:57,879 that I was missing all of the other beautiful spices in the Baharat that I was missing all of the other beautiful spices in the Baharat
232 00:11:58,080 00:12:00,720 and I thought maybe the fact that the fish is still boiling and I thought maybe the fact that the fish is still boiling
233 00:12:00,919 00:12:02,879 will infuse those flavours back in. will infuse those flavours back in.
234 00:12:04,840 00:12:07,600 With snapper, I find it's very good to steam it With snapper, I find it's very good to steam it
235 00:12:07,799 00:12:11,000 but then I find sous vide is even better. but then I find sous vide is even better.
236 00:12:11,200 00:12:13,720 Sous vide in French means cooking under vacuum. Sous vide in French means cooking under vacuum.
237 00:12:13,919 00:12:15,919 What it does is it seals all the capture... What it does is it seals all the capture...
238 00:12:16,120 00:12:19,159 ..it capture basically all the flavour in one bag. ..it capture basically all the flavour in one bag.
239 00:12:19,360 00:12:21,799 Using that technique, nothing comes out of it... Using that technique, nothing comes out of it...
240 00:12:24,200 00:12:25,639 This thing is not on. This thing is not on.
241 00:12:30,559 00:12:34,159 With this fish I'm gonna cook it on 75 for about 20 minutes. With this fish I'm gonna cook it on 75 for about 20 minutes.
242 00:12:37,559 00:12:40,240 I've corrected the fish stock as best as I can. I've corrected the fish stock as best as I can.
243 00:12:40,440 00:12:43,559 Not perfect, but that's OK, we'll get there. Not perfect, but that's OK, we'll get there.
244 00:12:45,440 00:12:48,159 Then once I was done with both the fish and the onion, Then once I was done with both the fish and the onion,
245 00:12:48,360 00:12:51,120 I needed to use that oil, put it in with the stock I needed to use that oil, put it in with the stock
246 00:12:51,320 00:12:53,600 so that I could capture some of that fish and onion flavour so that I could capture some of that fish and onion flavour
247 00:12:53,799 00:12:55,240 throughout the rice. throughout the rice.
248 00:13:01,840 00:13:05,559 Being a chef, you have to multi-task, especially in this. Being a chef, you have to multi-task, especially in this.
249 00:13:05,759 00:13:07,600 What is it like to work with Roy? What is it like to work with Roy?
250 00:13:07,799 00:13:10,679 Is he a tough boss? Um... Is he a tough boss? Um...
251 00:13:12,279 00:13:14,120 Lily just went... (LAUGHS) Lily just went... (LAUGHS)
252 00:13:14,320 00:13:17,000 No, not unusually, he's a demanding boss. No, not unusually, he's a demanding boss.
253 00:13:17,200 00:13:20,200 Yes. Uh, but not in a negative way. Yes. Uh, but not in a negative way.
254 00:13:20,399 00:13:21,679 Do it or you don't. Do it or you don't.
255 00:13:21,879 00:13:23,159 Stakes are always high Stakes are always high
256 00:13:23,360 00:13:25,039 if you're trying to push yourself a little bit. if you're trying to push yourself a little bit.
257 00:13:25,240 00:13:28,559 He's always there. He's always... he wants everyone to do their best. He's always there. He's always... he wants everyone to do their best.
258 00:13:28,759 00:13:32,080 I just do what I think is right. Hopefully, people like it. I just do what I think is right. Hopefully, people like it.
259 00:13:33,480 00:13:36,080 Might scare you a little, but he's the best to work under. Might scare you a little, but he's the best to work under.
260 00:13:36,279 00:13:37,559 A little fear is good. A little fear is good.
261 00:13:37,759 00:13:39,559 Always. A little fear is always good. Always. A little fear is always good.
262 00:13:39,759 00:13:44,080 I'm pretty proud of my boys and girls and I'm very, very happy. I'm pretty proud of my boys and girls and I'm very, very happy.
263 00:13:46,039 00:13:47,519 (LAUGHS) (LAUGHS)
264 00:13:49,399 00:13:51,519 And I'm just about to do one more ingredient. And I'm just about to do one more ingredient.
265 00:13:51,720 00:13:54,279 In this dish, the rice is the main component, In this dish, the rice is the main component,
266 00:13:54,480 00:13:56,039 and then we're gonna use some cuttlefish, and then we're gonna use some cuttlefish,
267 00:13:56,240 00:13:57,519 which is a bit of a surprise. which is a bit of a surprise.
268 00:13:57,720 00:14:00,960 The key for that success is a combination of the right spice. The key for that success is a combination of the right spice.
269 00:14:01,159 00:14:05,759 This, um... stock will determine the flavour of the whole rice. This, um... stock will determine the flavour of the whole rice.
270 00:14:05,960 00:14:08,320 You get that balance right in the rice You get that balance right in the rice
271 00:14:08,519 00:14:10,399 and the whole dish will flow together. and the whole dish will flow together.
272 00:14:12,279 00:14:13,559 OK, it's ready. OK, it's ready.
273 00:14:13,759 00:14:16,039 I'll give it five more minutes and then we'll plate up. I'll give it five more minutes and then we'll plate up.
274 00:14:22,159 00:14:24,039 I was very happy with the rice. I was very happy with the rice.
275 00:14:27,279 00:14:30,120 I'm gonna make tapioca puffs. I'm gonna make tapioca puffs.
276 00:14:30,320 00:14:32,879 Tapioca, it's similar to prawn cracker. Tapioca, it's similar to prawn cracker.
277 00:14:33,080 00:14:35,480 It's an Asian technique and we'll put a little spin on it. It's an Asian technique and we'll put a little spin on it.
278 00:14:35,679 00:14:39,840 It's basically a slow-cooked tapioca till it's fully cooked. It's basically a slow-cooked tapioca till it's fully cooked.
279 00:14:41,159 00:14:42,600 Then dehydrated. Then dehydrated.
280 00:14:44,720 00:14:48,919 Then after that, introduce it to a very high oil and it puffs up. Then after that, introduce it to a very high oil and it puffs up.
281 00:14:53,840 00:14:55,679 We've got a little bit of tapioca. We've got a little bit of tapioca.
282 00:14:55,879 00:14:58,960 Fantastic. Well, you've got just over 10 minutes to go. Fantastic. Well, you've got just over 10 minutes to go.
283 00:14:59,159 00:15:00,600 Sure. Sure.
284 00:15:03,440 00:15:04,960 Who can make more noise? Who can make more noise?
285 00:15:05,159 00:15:07,799 What I'm making now is kind of like a side sauce. What I'm making now is kind of like a side sauce.
286 00:15:08,000 00:15:12,679 And it's a combination of vinegar, freshly chopped coriander, And it's a combination of vinegar, freshly chopped coriander,
287 00:15:12,879 00:15:17,480 freshly ground coriander seed and cumin seed, and a bit of salt. freshly ground coriander seed and cumin seed, and a bit of salt.
288 00:15:17,679 00:15:19,279 My friend's mother taught me that one. My friend's mother taught me that one.
289 00:15:19,480 00:15:21,679 And this is the best thing about the Lebanese community - And this is the best thing about the Lebanese community -
290 00:15:21,879 00:15:23,440 everybody is so willing to share. everybody is so willing to share.
291 00:15:26,399 00:15:28,320 Come on, guys, two minutes! Come on, guys, two minutes!
292 00:15:35,919 00:15:37,600 Doesn't look so good. Doesn't look so good.
293 00:15:40,960 00:15:42,879 Hustle, hustle. Hustle, hustle.
294 00:15:43,080 00:15:46,279 Come on, guys, 30 seconds! Mary, come on, hustle! Come on, guys, 30 seconds! Mary, come on, hustle!
295 00:15:46,480 00:15:47,960 I'm coming, I'm coming. I'm coming, I'm coming.
296 00:15:50,440 00:15:52,240 That will have to do. That will have to do.
297 00:16:04,919 00:16:07,240 Wow! MELISSA LEONG: Congratulations, guys! Well done. Wow! MELISSA LEONG: Congratulations, guys! Well done.
298 00:16:07,440 00:16:09,399 (APPLAUSE) Thank you. Thank you so much. (APPLAUSE) Thank you. Thank you so much.
299 00:16:11,799 00:16:15,399 I think I might have done enough to beat Roy, but let's just see. I think I might have done enough to beat Roy, but let's just see.
300 00:16:24,240 00:16:27,600 MAEVE O'MEARA: After a focused cook-off between our final home cook Mary MAEVE O'MEARA: After a focused cook-off between our final home cook Mary
301 00:16:27,799 00:16:31,200 and executive chef Roy of Lebanese restaurant Nour, and executive chef Roy of Lebanese restaurant Nour,
302 00:16:31,399 00:16:35,559 it's time for blind-tasting judge Dan to try their creations. it's time for blind-tasting judge Dan to try their creations.
303 00:16:35,759 00:16:38,480 He doesn't know who cooked which dish. He doesn't know who cooked which dish.
304 00:16:38,679 00:16:40,200 Whoa. Whoa.
305 00:16:40,399 00:16:42,440 Whoa. MELISSA LEONG: Mm-hm. Whoa. MELISSA LEONG: Mm-hm.
306 00:16:42,639 00:16:44,279 MARK OLIVE: Mm-hm. Wow. MARK OLIVE: Mm-hm. Wow.
307 00:16:44,480 00:16:48,279 They both look like really, really amazing dishes. They both look like really, really amazing dishes.
308 00:16:48,480 00:16:54,120 Dan, a snapper Sayadieh with caramelised leek and cuttlefish ink. Dan, a snapper Sayadieh with caramelised leek and cuttlefish ink.
309 00:16:56,279 00:16:58,840 From looking at it, that's not the traditional Sayadieh. From looking at it, that's not the traditional Sayadieh.
310 00:16:59,039 00:17:02,600 You know, you've got a piece of fish that's stained in squid ink You know, you've got a piece of fish that's stained in squid ink
311 00:17:02,799 00:17:05,400 but you can still identify that it's a proper Sayadieh but you can still identify that it's a proper Sayadieh
312 00:17:05,599 00:17:07,599 with the rice on the bottom, with the nuts. with the rice on the bottom, with the nuts.
313 00:17:07,799 00:17:10,319 I looked at that and thought I was out in the bush. I looked at that and thought I was out in the bush.
314 00:17:10,519 00:17:11,799 (LAUGHTER) (LAUGHTER)
315 00:17:12,000 00:17:14,599 Looks like a bit of a sort of charred bark or something, you know? Looks like a bit of a sort of charred bark or something, you know?
316 00:17:14,799 00:17:16,799 Yeah. Took me by surprise. I'm gonna dig in. Yeah. Took me by surprise. I'm gonna dig in.
317 00:17:27,359 00:17:28,839 That's actually awesome. That's actually awesome.
318 00:17:37,319 00:17:39,599 There's that crunch. There's that crunch. There's that crunch. There's that crunch.
319 00:17:41,680 00:17:43,720 The rice - very delicately spiced. The rice - very delicately spiced.
320 00:17:43,920 00:17:45,759 It's not overcooked, it's not undercooked, It's not overcooked, it's not undercooked,
321 00:17:45,960 00:17:48,039 it's not gluggy, doesn't stick together. it's not gluggy, doesn't stick together.
322 00:17:48,240 00:17:51,440 I love the addition of this crunchy tuille. I love the addition of this crunchy tuille.
323 00:17:51,640 00:17:55,240 Adds a little texture, along with the pine nuts and the almonds. Adds a little texture, along with the pine nuts and the almonds.
324 00:17:55,440 00:17:59,440 I really, really commend the idea of coating the fish in the squid ink. I really, really commend the idea of coating the fish in the squid ink.
325 00:17:59,640 00:18:01,920 It almost adds a little bit of seasoning It almost adds a little bit of seasoning
326 00:18:02,119 00:18:05,359 as well as that oceanic brininess to it. as well as that oceanic brininess to it.
327 00:18:07,000 00:18:10,000 The one thing I say, I think the fish is slightly over. The one thing I say, I think the fish is slightly over.
328 00:18:11,279 00:18:14,279 Yeah, just a little bit dry. It was actually sous vide. Yeah, just a little bit dry. It was actually sous vide.
329 00:18:14,480 00:18:16,079 Really? Really?
330 00:18:16,279 00:18:20,559 It's actually quite easy to overcook fish via sous vide It's actually quite easy to overcook fish via sous vide
331 00:18:20,759 00:18:24,359 because, you know, these white flesh fishes like snapper because, you know, these white flesh fishes like snapper
332 00:18:24,559 00:18:27,200 don't have much moisture in them or fat in them... don't have much moisture in them or fat in them...
333 00:18:27,400 00:18:28,680 That is true. That is true.
334 00:18:28,880 00:18:30,799 ..so you've got to cook them at the right temperature ..so you've got to cook them at the right temperature
335 00:18:31,000 00:18:33,680 and at exactly the precise amount of time. and at exactly the precise amount of time.
336 00:18:34,720 00:18:38,079 But, as a whole, really awesome. But, as a whole, really awesome.
337 00:18:38,279 00:18:40,319 Everything worked really well together. Everything worked really well together.
338 00:18:40,519 00:18:46,759 This dish is a barramundi Sayadieh with a spiced sour sauce. This dish is a barramundi Sayadieh with a spiced sour sauce.
339 00:18:48,000 00:18:51,480 Well, you can definitely tell this is a very traditional Sayadieh, Well, you can definitely tell this is a very traditional Sayadieh,
340 00:18:51,680 00:18:54,279 uh, just from the presentation. uh, just from the presentation.
341 00:19:06,000 00:19:07,599 Mm. Mm.
342 00:19:09,640 00:19:11,559 That's a good "Mm." That's a good "Mm."
343 00:19:11,759 00:19:14,680 That fish... that fish is perfectly cooked. That fish... that fish is perfectly cooked.
344 00:19:16,000 00:19:18,440 Barramundi was a wise choice for this Sayadieh. Barramundi was a wise choice for this Sayadieh.
345 00:19:18,640 00:19:20,960 The fish is nicely caramelised too. The fish is nicely caramelised too.
346 00:19:21,160 00:19:25,759 You can see that the fish has nice sort of brown marks here You can see that the fish has nice sort of brown marks here
347 00:19:25,960 00:19:27,480 from searing in the pan. from searing in the pan.
348 00:19:27,680 00:19:31,440 And the caramelised onions were taken to that stage And the caramelised onions were taken to that stage
349 00:19:31,640 00:19:34,440 where it's really sort of sticky and, you know, the sugars have come out where it's really sort of sticky and, you know, the sugars have come out
350 00:19:34,640 00:19:36,079 from those onions when you cook them. from those onions when you cook them.
351 00:19:36,279 00:19:39,839 I added the dressing and it really added that Lebanese zing, I added the dressing and it really added that Lebanese zing,
352 00:19:40,039 00:19:42,680 that sourness, that fresh, that herbiness, that sourness, that fresh, that herbiness,
353 00:19:42,880 00:19:45,960 and it really took the dish to another level. and it really took the dish to another level.
354 00:19:46,160 00:19:47,519 The only thing I say The only thing I say
355 00:19:47,720 00:19:50,079 is that there's almost not enough flavour in the rice. is that there's almost not enough flavour in the rice.
356 00:19:50,279 00:19:52,400 I can't really get the spice, I can't really get the spice,
357 00:19:52,599 00:19:55,599 I couldn't really taste the fish stock flavour I couldn't really taste the fish stock flavour
358 00:19:55,799 00:19:58,720 or even the caramelised onions in the rice. or even the caramelised onions in the rice.
359 00:19:58,920 00:20:01,599 I've got a really difficult decision on my hands. I've got a really difficult decision on my hands.
360 00:20:01,799 00:20:03,920 You've got a huge decision on your hands. You've got a huge decision on your hands.
361 00:20:04,119 00:20:06,480 I know, I know and this is for, really... I know, I know and this is for, really...
362 00:20:06,680 00:20:08,519 ..this is the big one, this is the winner. ..this is the big one, this is the winner.
363 00:20:08,720 00:20:11,640 Sayadieh is two components - rice and fish, Sayadieh is two components - rice and fish,
364 00:20:11,839 00:20:15,279 and if you don't get one of those components right, then... and if you don't get one of those components right, then...
365 00:20:22,359 00:20:24,640 MAEVE O'MEARA: It's the final night of Lebanese week MAEVE O'MEARA: It's the final night of Lebanese week
366 00:20:24,839 00:20:27,720 and home cook Mary has just made a family-inspired and home cook Mary has just made a family-inspired
367 00:20:27,920 00:20:29,799 traditional version of Sayadieh. traditional version of Sayadieh.
368 00:20:30,000 00:20:32,039 Executive chef Roy from Restaurant Nour Executive chef Roy from Restaurant Nour
369 00:20:32,240 00:20:35,880 has plated a strikingly modern take on the same dish. has plated a strikingly modern take on the same dish.
370 00:20:36,079 00:20:38,039 Now, it's crunch time. Now, it's crunch time.
371 00:20:40,319 00:20:43,880 This evening, two incredible plates on the pass. This evening, two incredible plates on the pass.
372 00:20:44,079 00:20:47,920 This has been a week of a love letter to Lebanon. This has been a week of a love letter to Lebanon.
373 00:20:48,119 00:20:50,400 There has been so much heart, so much soul, There has been so much heart, so much soul,
374 00:20:50,599 00:20:54,599 so much ingenuity and a whole lot of tradition. so much ingenuity and a whole lot of tradition.
375 00:20:54,799 00:20:56,480 It's been a real pleasure to watch. It's been a real pleasure to watch.
376 00:20:56,680 00:20:59,799 Well, I tasted these two amazing dishes tonight. Well, I tasted these two amazing dishes tonight.
377 00:21:00,000 00:21:01,920 You guys should really be proud of yourselves. You guys should really be proud of yourselves.
378 00:21:02,119 00:21:04,920 They're two very different dishes, they were both fantastic, They're two very different dishes, they were both fantastic,
379 00:21:05,119 00:21:06,599 especially for the final night. especially for the final night.
380 00:21:07,880 00:21:10,519 Mary, that winning smile, how do you feel? Mary, that winning smile, how do you feel?
381 00:21:10,720 00:21:12,000 MARY: I feel good. MARY: I feel good.
382 00:21:12,200 00:21:15,119 Either way, I'm just happy that I could be part of it. Either way, I'm just happy that I could be part of it.
383 00:21:15,319 00:21:20,400 Dan, which of these two is the best plate on the pass? Dan, which of these two is the best plate on the pass?
384 00:21:20,599 00:21:24,839 You could say one is very, very modern, very avant garde, You could say one is very, very modern, very avant garde,
385 00:21:25,039 00:21:27,480 one very classical. one very classical.
386 00:21:27,680 00:21:31,559 The rice on this dish was absolutely outstanding. The rice on this dish was absolutely outstanding.
387 00:21:31,759 00:21:34,079 The fish on that dish was absolutely outstanding, The fish on that dish was absolutely outstanding,
388 00:21:34,279 00:21:35,720 so it really made me think - so it really made me think -
389 00:21:35,920 00:21:39,359 what is more important on a really good Sayadieh? what is more important on a really good Sayadieh?
390 00:21:39,559 00:21:42,319 And at the end of the day, for me, And at the end of the day, for me,
391 00:21:42,519 00:21:44,480 what makes a really good Sayadieh... what makes a really good Sayadieh...
392 00:21:46,200 00:21:47,480 ..is the rice. ..is the rice.
393 00:21:47,680 00:21:50,680 So, the best plate on the pass is this one here. So, the best plate on the pass is this one here.
394 00:21:50,880 00:21:52,960 MARY: Congratulations, well done. Thank you. MARY: Congratulations, well done. Thank you.
395 00:21:53,160 00:21:55,440 Good job. You did it. Thank you. Good job. You did it. Thank you.
396 00:21:55,640 00:21:57,519 This was an awesome dish. This was an awesome dish.
397 00:21:57,720 00:21:59,839 First, you would see the squid ink on the fish First, you would see the squid ink on the fish
398 00:22:00,039 00:22:01,920 and that would be like, "Whoa, what is that?" and that would be like, "Whoa, what is that?"
399 00:22:02,119 00:22:05,119 And then you taste it and you'd love that brininess to it And then you taste it and you'd love that brininess to it
400 00:22:05,319 00:22:07,880 and then you'd have the rice, full of spice, so much flavour, and then you'd have the rice, full of spice, so much flavour,
401 00:22:08,079 00:22:11,759 which connected to the squid ink on the fish. which connected to the squid ink on the fish.
402 00:22:11,960 00:22:14,599 It was really an outstanding dish. Well done. It was really an outstanding dish. Well done.
403 00:22:14,799 00:22:16,519 Thank you very much. I love that dish. Thank you very much. I love that dish.
404 00:22:16,720 00:22:18,480 I think, like you said, that rice, I think, like you said, that rice,
405 00:22:18,680 00:22:21,279 we really worked had to get that rice to way we wanted. we really worked had to get that rice to way we wanted.
406 00:22:21,480 00:22:24,200 I'm very, very happy with it. What an amazing week. I'm very, very happy with it. What an amazing week.
407 00:22:24,400 00:22:27,880 You've got three out of four wins from Restaurant Nour. You've got three out of four wins from Restaurant Nour.
408 00:22:28,079 00:22:30,599 What are you thinking right now? This week was amazing for us. What are you thinking right now? This week was amazing for us.
409 00:22:30,799 00:22:34,119 We get to celebrate Lebanese cuisine and it was a great experience. We get to celebrate Lebanese cuisine and it was a great experience.
410 00:22:34,319 00:22:38,079 So, Mary, I just want to say that you almost won. So, Mary, I just want to say that you almost won.
411 00:22:38,279 00:22:40,319 I love the nuts on top, I love the nuts on top,
412 00:22:40,519 00:22:42,480 the caramelised onions cooked to perfection, the caramelised onions cooked to perfection,
413 00:22:42,680 00:22:45,160 that fish - I love the use of barramundi. that fish - I love the use of barramundi.
414 00:22:45,359 00:22:50,920 Just that rice, you know, just didn't have that depth of spice and flavour Just that rice, you know, just didn't have that depth of spice and flavour
415 00:22:51,119 00:22:52,519 that I was hoping for that I was hoping for
416 00:22:52,720 00:22:56,519 and, you know, if you got that rice right, who knows who would have won. and, you know, if you got that rice right, who knows who would have won.
417 00:22:56,720 00:22:58,039 I've got a little announcement. I've got a little announcement.
418 00:22:58,240 00:23:00,359 I would love to have you in the restaurant for the day or two, I would love to have you in the restaurant for the day or two,
419 00:23:00,559 00:23:02,400 just come and do a stage with us, work with us. just come and do a stage with us, work with us.
420 00:23:02,599 00:23:04,640 Oh, I would love to. Thank you so much! Oh, I would love to. Thank you so much!
421 00:23:04,839 00:23:07,160 That's the best, thank you. (APPLAUSE) That's the best, thank you. (APPLAUSE)
422 00:23:09,880 00:23:12,119 That is the icing on the cake, That is the icing on the cake,
423 00:23:12,319 00:23:14,240 or maybe the atta on the baklawa, I don't know, or maybe the atta on the baklawa, I don't know,
424 00:23:14,440 00:23:16,240 but it is the best offer! but it is the best offer!
425 00:23:16,440 00:23:19,440 I mean, if I had won, it wouldn't have felt this amazing. I mean, if I had won, it wouldn't have felt this amazing.
426 00:23:19,640 00:23:21,519 Yes? (ALL CHEER) Yes? (ALL CHEER)
427 00:23:21,720 00:23:23,160 Thank you! Thank you!
428 00:23:25,799 00:23:27,279 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
429 00:23:27,480 00:23:29,079 Fish cracker! Wow! Fish cracker! Wow!
430 00:23:29,279 00:23:32,599 ..join me to experience Nour's sensational Lebanese cuisine. ..join me to experience Nour's sensational Lebanese cuisine.
431 00:23:32,799 00:23:36,960 Oh, wow! You can taste cleverness and artistry in this dish. Oh, wow! You can taste cleverness and artistry in this dish.
432 00:23:37,160 00:23:40,640 That is so delicious. I'm a convert to camel. That is so delicious. I'm a convert to camel.