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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. |