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1 | 00:00:01,040 | 00:00:03,600 | MAEVE O'MEARA: This week on The Chefs' Line | MAEVE O'MEARA: This week on The Chefs' Line |
2 | 00:00:03,799 | 00:00:06,799 | we're transported to the Middle East with Lebanese cuisine. | we're transported to the Middle East with Lebanese cuisine. |
3 | 00:00:07,000 | 00:00:09,279 | Who thinks they're the best home cook here? | Who thinks they're the best home cook here? |
4 | 00:00:09,480 | 00:00:10,759 | Yes. (LAUGHS) | Yes. (LAUGHS) |
5 | 00:00:10,960 | 00:00:12,240 | Four home cooks went up against | Four home cooks went up against |
6 | 00:00:12,439 | 00:00:14,640 | the professional chefs' line of restaurant Nour. | the professional chefs' line of restaurant Nour. |
7 | 00:00:14,839 | 00:00:17,120 | I could teach a young fella like you a few tricks. | I could teach a young fella like you a few tricks. |
8 | 00:00:17,320 | 00:00:18,640 | Hold up. Squid Ink? | Hold up. Squid Ink? |
9 | 00:00:18,839 | 00:00:21,039 | It's gonna be a black fish. Wow. | It's gonna be a black fish. Wow. |
10 | 00:00:21,239 | 00:00:23,559 | This is so pretty. This is love on a plate. | This is so pretty. This is love on a plate. |
11 | 00:00:23,760 | 00:00:27,760 | A flavour-packed battle of tradition versus innovation. | A flavour-packed battle of tradition versus innovation. |
12 | 00:00:27,960 | 00:00:30,519 | That is the true taste of an authentic shawarma. | That is the true taste of an authentic shawarma. |
13 | 00:00:30,719 | 00:00:32,280 | (LAUGHS) | (LAUGHS) |
14 | 00:00:32,479 | 00:00:33,960 | Thank you. (APPLAUSE) | Thank you. (APPLAUSE) |
15 | 00:00:34,159 | 00:00:38,280 | Tonight, I'm heading to Nour in Sydney to meet head chef, Roy... | Tonight, I'm heading to Nour in Sydney to meet head chef, Roy... |
16 | 00:00:38,479 | 00:00:39,759 | It's heaven here. | It's heaven here. |
17 | 00:00:39,960 | 00:00:42,039 | Every dish here have a little bit of a history. | Every dish here have a little bit of a history. |
18 | 00:00:42,240 | 00:00:43,520 | ..his team... | ..his team... |
19 | 00:00:43,719 | 00:00:45,320 | That's looking good. | That's looking good. |
20 | 00:00:45,520 | 00:00:47,399 | It's looking like a really wild clever hairstyle. | It's looking like a really wild clever hairstyle. |
21 | 00:00:47,600 | 00:00:49,560 | ..and to find out how restaurant Nour | ..and to find out how restaurant Nour |
22 | 00:00:49,759 | 00:00:51,640 | is changing the face of Lebanese cuisine. | is changing the face of Lebanese cuisine. |
23 | 00:00:51,840 | 00:00:54,759 | I've never seen molokhia used in this way. | I've never seen molokhia used in this way. |
24 | 00:00:54,960 | 00:00:57,159 | And the lentils! My God, Ran. Yeah, the lentils are amazing. | And the lentils! My God, Ran. Yeah, the lentils are amazing. |
25 | 00:00:57,359 | 00:00:58,799 | I love what you've done with it. | I love what you've done with it. |
26 | 00:01:06,959 | 00:01:10,079 | While Lebanese restaurants have been in Australia for decades | While Lebanese restaurants have been in Australia for decades |
27 | 00:01:10,280 | 00:01:13,359 | the cuisine itself goes back thousands of years. | the cuisine itself goes back thousands of years. |
28 | 00:01:13,560 | 00:01:17,480 | Now in Sydney a team of chefs is using techniques new and old | Now in Sydney a team of chefs is using techniques new and old |
29 | 00:01:17,680 | 00:01:20,599 | to build a fresh take on this marvellous cuisine. | to build a fresh take on this marvellous cuisine. |
30 | 00:01:20,799 | 00:01:22,239 | Welcome to Nour. | Welcome to Nour. |
31 | 00:01:23,280 | 00:01:25,599 | Sydney restaurant Nour burst onto the culinary scene | Sydney restaurant Nour burst onto the culinary scene |
32 | 00:01:25,799 | 00:01:27,159 | less than a year ago. | less than a year ago. |
33 | 00:01:27,359 | 00:01:32,039 | Executive chef Roy Ner designing a menu that creatively teases | Executive chef Roy Ner designing a menu that creatively teases |
34 | 00:01:32,240 | 00:01:35,719 | the potential of classic Lebanese flavours and ingredients. | the potential of classic Lebanese flavours and ingredients. |
35 | 00:01:35,920 | 00:01:39,479 | My emphasis here on the menu is keep it fresh and light. | My emphasis here on the menu is keep it fresh and light. |
36 | 00:01:39,680 | 00:01:43,240 | We got some big dishes but it's more about your tastebuds. | We got some big dishes but it's more about your tastebuds. |
37 | 00:01:43,439 | 00:01:45,280 | It's more about taking you on a journey | It's more about taking you on a journey |
38 | 00:01:45,479 | 00:01:47,599 | and every dish here have a little bit of a history. | and every dish here have a little bit of a history. |
39 | 00:01:47,799 | 00:01:49,200 | But when it comes on the plate | But when it comes on the plate |
40 | 00:01:49,400 | 00:01:52,439 | it's basically just food that you are related to and know. | it's basically just food that you are related to and know. |
41 | 00:01:52,640 | 00:01:54,840 | Roy, your beautiful restaurant. | Roy, your beautiful restaurant. |
42 | 00:01:55,039 | 00:01:56,879 | Thank you. Welcome to Nour. | Thank you. Welcome to Nour. |
43 | 00:01:57,079 | 00:01:59,359 | Thank you. It's heaven here. | Thank you. It's heaven here. |
44 | 00:01:59,560 | 00:02:02,799 | It is. We love it. We just started in October. | It is. We love it. We just started in October. |
45 | 00:02:03,000 | 00:02:04,439 | We're kind of the new kid on the block. | We're kind of the new kid on the block. |
46 | 00:02:04,640 | 00:02:07,959 | I think what we are trying to do here is humble Lebanese flavours. | I think what we are trying to do here is humble Lebanese flavours. |
47 | 00:02:08,159 | 00:02:10,719 | We've got 3,000 years of a journey | We've got 3,000 years of a journey |
48 | 00:02:10,919 | 00:02:14,360 | between cities, market, cultures, ingredients. | between cities, market, cultures, ingredients. |
49 | 00:02:14,560 | 00:02:17,079 | All to the one plate, to the one restaurant. | All to the one plate, to the one restaurant. |
50 | 00:02:17,280 | 00:02:19,439 | You have a very multicultural kitchen here, Roy. | You have a very multicultural kitchen here, Roy. |
51 | 00:02:19,639 | 00:02:20,920 | Yes, we do. | Yes, we do. |
52 | 00:02:21,120 | 00:02:22,639 | So we've got myself, I'm from Israel. | So we've got myself, I'm from Israel. |
53 | 00:02:22,840 | 00:02:24,680 | You've got my head chef from Palestine. | You've got my head chef from Palestine. |
54 | 00:02:24,879 | 00:02:26,639 | My kitchenhand is from Ramallah. | My kitchenhand is from Ramallah. |
55 | 00:02:26,840 | 00:02:28,199 | My sous chef is from Tel Aviv. | My sous chef is from Tel Aviv. |
56 | 00:02:28,400 | 00:02:30,479 | And my junior sous chef is from Iran. | And my junior sous chef is from Iran. |
57 | 00:02:30,680 | 00:02:32,199 | Ah! And what language do you speak? | Ah! And what language do you speak? |
58 | 00:02:32,400 | 00:02:34,840 | English. (LAUGHS) | English. (LAUGHS) |
59 | 00:02:35,039 | 00:02:39,000 | One of Nour's most senior chefs is sous chef Ran. | One of Nour's most senior chefs is sous chef Ran. |
60 | 00:02:39,199 | 00:02:40,479 | Ran is all heart. | Ran is all heart. |
61 | 00:02:40,680 | 00:02:43,719 | He grew up in Tel Aviv. His mum is from North Africa. | He grew up in Tel Aviv. His mum is from North Africa. |
62 | 00:02:43,920 | 00:02:45,199 | So he knows all those spices, | So he knows all those spices, |
63 | 00:02:45,400 | 00:02:48,240 | all those little nuances you have in Lebanese cuisine | all those little nuances you have in Lebanese cuisine |
64 | 00:02:48,439 | 00:02:49,879 | and he loves it. | and he loves it. |
65 | 00:02:51,039 | 00:02:53,360 | When Ran competed against the home cooks | When Ran competed against the home cooks |
66 | 00:02:53,560 | 00:02:55,159 | in The Chefs' Line kitchen this week | in The Chefs' Line kitchen this week |
67 | 00:02:55,360 | 00:02:59,560 | he took a risk to completely reinvent the fattoush salad. | he took a risk to completely reinvent the fattoush salad. |
68 | 00:02:59,759 | 00:03:01,719 | There's some really key elements in this dish. | There's some really key elements in this dish. |
69 | 00:03:01,919 | 00:03:05,159 | You want the cucumbers, you want that lemony aspect. | You want the cucumbers, you want that lemony aspect. |
70 | 00:03:05,360 | 00:03:09,240 | We sort of transformed it into a beautiful beetroot salad. | We sort of transformed it into a beautiful beetroot salad. |
71 | 00:03:09,439 | 00:03:12,400 | There's not a cucumber in sight. Have they gone too far? | There's not a cucumber in sight. Have they gone too far? |
72 | 00:03:12,599 | 00:03:14,400 | But the risk paid off. | But the risk paid off. |
73 | 00:03:14,599 | 00:03:16,759 | My palette was dancing there for a bit. | My palette was dancing there for a bit. |
74 | 00:03:16,960 | 00:03:18,639 | It was a visually beautiful plate. | It was a visually beautiful plate. |
75 | 00:03:18,840 | 00:03:22,560 | His modern beetroot Persian fetta mousse and Nigella lavosh | His modern beetroot Persian fetta mousse and Nigella lavosh |
76 | 00:03:22,759 | 00:03:24,280 | winning best plate on the pass. | winning best plate on the pass. |
77 | 00:03:24,479 | 00:03:27,479 | Well done. (APPLAUSE) | Well done. (APPLAUSE) |
78 | 00:03:27,680 | 00:03:29,560 | Today, Ran is showing me | Today, Ran is showing me |
79 | 00:03:29,759 | 00:03:32,879 | the secrets behind one of their signature dishes - | the secrets behind one of their signature dishes - |
80 | 00:03:33,079 | 00:03:34,960 | swordfish with Arab lentils. | swordfish with Arab lentils. |
81 | 00:03:35,159 | 00:03:37,800 | We've got our swordfish here, a beautiful loin. | We've got our swordfish here, a beautiful loin. |
82 | 00:03:38,000 | 00:03:40,759 | So, what we want is a steak. | So, what we want is a steak. |
83 | 00:03:40,960 | 00:03:43,120 | I guess we're going to slice... | I guess we're going to slice... |
84 | 00:03:43,319 | 00:03:45,039 | So, about a centimetre thick. | So, about a centimetre thick. |
85 | 00:03:45,240 | 00:03:46,840 | Yeah, about a centimetre thick | Yeah, about a centimetre thick |
86 | 00:03:47,039 | 00:03:50,079 | that will be not thick enough to cook too slow, | that will be not thick enough to cook too slow, |
87 | 00:03:50,280 | 00:03:52,120 | but also not too thin. | but also not too thin. |
88 | 00:03:52,319 | 00:03:55,079 | Get about three or four slices. | Get about three or four slices. |
89 | 00:03:55,280 | 00:03:59,879 | So, we're just going to take bay leaves and fennel seeds. | So, we're just going to take bay leaves and fennel seeds. |
90 | 00:04:00,080 | 00:04:02,360 | Oh, fennel. Fennel always works with fish. | Oh, fennel. Fennel always works with fish. |
91 | 00:04:02,560 | 00:04:04,800 | And a little bit of the preserved lemons. | And a little bit of the preserved lemons. |
92 | 00:04:05,000 | 00:04:07,719 | Classic around the Middle East and Mediterranean. | Classic around the Middle East and Mediterranean. |
93 | 00:04:07,960 | 00:04:12,039 | We use just the skin to avoid getting that bitterness. Lovely. | We use just the skin to avoid getting that bitterness. Lovely. |
94 | 00:04:12,240 | 00:04:16,040 | And at the end we've got this confit garlic, confit smoked garlic. | And at the end we've got this confit garlic, confit smoked garlic. |
95 | 00:04:16,240 | 00:04:18,600 | So, this is garlic cooked in oil... | So, this is garlic cooked in oil... |
96 | 00:04:18,800 | 00:04:20,160 | Yep. ..very slowly. | Yep. ..very slowly. |
97 | 00:04:20,360 | 00:04:23,199 | Yeah. Very slowly. About an hour. Very low heat. | Yeah. Very slowly. About an hour. Very low heat. |
98 | 00:04:23,399 | 00:04:25,600 | So, anyone at home can do this? Yes. | So, anyone at home can do this? Yes. |
99 | 00:04:25,800 | 00:04:27,879 | To confit the swordfish, | To confit the swordfish, |
100 | 00:04:28,079 | 00:04:30,920 | the steaks are placed in olive oil with the spice mix | the steaks are placed in olive oil with the spice mix |
101 | 00:04:31,120 | 00:04:32,879 | and heated to 55 degrees. | and heated to 55 degrees. |
102 | 00:04:33,079 | 00:04:36,279 | It's just a really beautiful way of infusing flavour into things. | It's just a really beautiful way of infusing flavour into things. |
103 | 00:04:36,480 | 00:04:37,959 | Once the outside whitens, | Once the outside whitens, |
104 | 00:04:38,159 | 00:04:40,959 | the swordfish steaks are wrapped in brined vine leaves | the swordfish steaks are wrapped in brined vine leaves |
105 | 00:04:41,159 | 00:04:43,040 | and charcoaled on the grill. | and charcoaled on the grill. |
106 | 00:04:43,240 | 00:04:45,840 | So the vine leaves are going to get a beautiful flavour from the grill. | So the vine leaves are going to get a beautiful flavour from the grill. |
107 | 00:04:46,040 | 00:04:47,759 | They're going to get beautifully charred. | They're going to get beautifully charred. |
108 | 00:04:47,959 | 00:04:50,879 | It's a really big part of Middle Eastern cooking. | It's a really big part of Middle Eastern cooking. |
109 | 00:04:51,079 | 00:04:52,480 | So these are ready. | So these are ready. |
110 | 00:04:52,680 | 00:04:54,680 | You can already feel they are medium rare. | You can already feel they are medium rare. |
111 | 00:04:54,879 | 00:04:57,319 | Oh, OK. So it feels just like a steak. | Oh, OK. So it feels just like a steak. |
112 | 00:04:57,519 | 00:04:59,360 | Yep. Yep. | Yep. Yep. |
113 | 00:04:59,560 | 00:05:02,199 | Once confited and grilled, the fish is ready to plate. | Once confited and grilled, the fish is ready to plate. |
114 | 00:05:02,399 | 00:05:03,839 | It's a beautiful piece of fish right now. | It's a beautiful piece of fish right now. |
115 | 00:05:04,040 | 00:05:05,480 | You can match it with everything. | You can match it with everything. |
116 | 00:05:05,680 | 00:05:08,879 | But we do it with lentils that are cooked in fish stock | But we do it with lentils that are cooked in fish stock |
117 | 00:05:09,079 | 00:05:13,759 | with some root vegetables and fennel and kabsa spice mix. | with some root vegetables and fennel and kabsa spice mix. |
118 | 00:05:15,439 | 00:05:16,720 | What is it? | What is it? |
119 | 00:05:16,920 | 00:05:20,000 | So kabsa spice mix is a Middle Eastern spice mix. | So kabsa spice mix is a Middle Eastern spice mix. |
120 | 00:05:20,199 | 00:05:24,680 | It has quite a lot of cumin in it, it has quite a lot of, um... | It has quite a lot of cumin in it, it has quite a lot of, um... |
121 | 00:05:24,879 | 00:05:26,240 | Cinnamon. Cinnamon in it... | Cinnamon. Cinnamon in it... |
122 | 00:05:26,439 | 00:05:27,879 | Cloves. Cloves. | Cloves. Cloves. |
123 | 00:05:28,079 | 00:05:31,360 | And it brings out those meat qualities of the swordfish. | And it brings out those meat qualities of the swordfish. |
124 | 00:05:31,560 | 00:05:33,000 | Sounds delicious. | Sounds delicious. |
125 | 00:05:33,199 | 00:05:36,040 | Then it's topped with a salad of round mint leaf, | Then it's topped with a salad of round mint leaf, |
126 | 00:05:36,240 | 00:05:39,639 | sliced watermelon radish, lemon vinaigrette and salt. | sliced watermelon radish, lemon vinaigrette and salt. |
127 | 00:05:39,840 | 00:05:42,279 | The salad sort of helps to break down | The salad sort of helps to break down |
128 | 00:05:42,480 | 00:05:44,000 | some of the heaviness of the confit | some of the heaviness of the confit |
129 | 00:05:44,199 | 00:05:45,800 | and some of the heaviness of the lentils. | and some of the heaviness of the lentils. |
130 | 00:05:46,000 | 00:05:49,519 | Next, it's baby okra fried in chickpea flour | Next, it's baby okra fried in chickpea flour |
131 | 00:05:49,720 | 00:05:51,040 | and a swordfish cracker. | and a swordfish cracker. |
132 | 00:05:51,240 | 00:05:54,759 | So, swordfish is made into a dough with some sort of wheat or starch? | So, swordfish is made into a dough with some sort of wheat or starch? |
133 | 00:05:54,959 | 00:05:56,879 | Yeah, with tapioca starch. | Yeah, with tapioca starch. |
134 | 00:05:57,079 | 00:05:59,959 | Before garlic flowers, extra virgin olive oil | Before garlic flowers, extra virgin olive oil |
135 | 00:06:00,160 | 00:06:01,879 | and powdered molokhia. | and powdered molokhia. |
136 | 00:06:02,079 | 00:06:03,560 | Molokhia actually means 'salty.' | Molokhia actually means 'salty.' |
137 | 00:06:03,759 | 00:06:06,199 | It's not a herb, it looks a bit like spinach. | It's not a herb, it looks a bit like spinach. |
138 | 00:06:06,399 | 00:06:08,000 | It tastes a bit like saltbush. | It tastes a bit like saltbush. |
139 | 00:06:08,199 | 00:06:11,079 | We get it as dried leaves and blend it into a powder. | We get it as dried leaves and blend it into a powder. |
140 | 00:06:11,279 | 00:06:14,639 | And because of its saltiness it just works well with fish. | And because of its saltiness it just works well with fish. |
141 | 00:06:14,839 | 00:06:17,040 | I've never seen molokhia used in this way. | I've never seen molokhia used in this way. |
142 | 00:06:17,240 | 00:06:18,839 | So, we add that as well. | So, we add that as well. |
143 | 00:06:19,040 | 00:06:20,680 | And that's it. | And that's it. |
144 | 00:06:20,879 | 00:06:25,560 | Swordfish two ways with spiced lentils and molokhia. | Swordfish two ways with spiced lentils and molokhia. |
145 | 00:06:25,759 | 00:06:28,839 | I'm very keen to try those beautiful lentils. | I'm very keen to try those beautiful lentils. |
146 | 00:06:29,040 | 00:06:30,680 | Mmm. And look at that fish. | Mmm. And look at that fish. |
147 | 00:06:30,879 | 00:06:32,680 | It cuts so beautifully. | It cuts so beautifully. |
148 | 00:06:32,879 | 00:06:34,399 | You can't do that with a piece of steak. | You can't do that with a piece of steak. |
149 | 00:06:34,600 | 00:06:36,120 | Oh, I've got the garlic flower. | Oh, I've got the garlic flower. |
150 | 00:06:38,279 | 00:06:40,439 | Mmm. That's delicious. | Mmm. That's delicious. |
151 | 00:06:40,639 | 00:06:43,079 | It just stays so nice and so moist... | It just stays so nice and so moist... |
152 | 00:06:43,279 | 00:06:44,560 | It's so moist. | It's so moist. |
153 | 00:06:44,800 | 00:06:47,800 | You would not expect swordfish to have that amount of tenderness. Yeah. Exactly. | You would not expect swordfish to have that amount of tenderness. Yeah. Exactly. |
154 | 00:06:48,000 | 00:06:49,759 | And the lentils. My God, Ran! | And the lentils. My God, Ran! |
155 | 00:06:49,959 | 00:06:52,519 | Yeah, the lentils are amazing. I love what you've done with it. | Yeah, the lentils are amazing. I love what you've done with it. |
156 | 00:06:52,720 | 00:06:56,240 | Coming up, an unusual ingredient on the menu. | Coming up, an unusual ingredient on the menu. |
157 | 00:06:56,439 | 00:06:59,360 | That's a very clever dish, chef. I'm a convert to camel. | That's a very clever dish, chef. I'm a convert to camel. |
158 | 00:06:59,560 | 00:07:02,439 | And home cook Mary is put to the test in Nour's kitchen. | And home cook Mary is put to the test in Nour's kitchen. |
159 | 00:07:02,639 | 00:07:05,839 | Today, Mary is gonna cook for us a fatteh. | Today, Mary is gonna cook for us a fatteh. |
160 | 00:07:06,040 | 00:07:08,519 | We might consider putting this dish on the menu for a week | We might consider putting this dish on the menu for a week |
161 | 00:07:08,720 | 00:07:10,199 | and see how it goes. | and see how it goes. |
162 | 00:07:13,199 | 00:07:14,720 | MAEVE O'MEARA: I'm at Nour, | MAEVE O'MEARA: I'm at Nour, |
163 | 00:07:14,920 | 00:07:17,399 | Sydney's new Lebanese restaurant in the heart of Surry Hills. | Sydney's new Lebanese restaurant in the heart of Surry Hills. |
164 | 00:07:17,600 | 00:07:21,519 | Showcasing a diverse menu, executive chef Roy Ner | Showcasing a diverse menu, executive chef Roy Ner |
165 | 00:07:21,720 | 00:07:24,879 | takes great care in sourcing ingredients from all round the world, | takes great care in sourcing ingredients from all round the world, |
166 | 00:07:25,079 | 00:07:27,040 | including Australia. | including Australia. |
167 | 00:07:27,240 | 00:07:29,279 | You are a great lover of camel meat. Yes. | You are a great lover of camel meat. Yes. |
168 | 00:07:29,480 | 00:07:32,120 | Which is unusual in Australia, isn't it? | Which is unusual in Australia, isn't it? |
169 | 00:07:32,319 | 00:07:34,600 | Yeah, it's such a shame. It's a beautiful produce. | Yeah, it's such a shame. It's a beautiful produce. |
170 | 00:07:34,800 | 00:07:37,079 | We do quite a lot with camel. | We do quite a lot with camel. |
171 | 00:07:37,279 | 00:07:39,000 | We actually have a farm in Hunter Valley | We actually have a farm in Hunter Valley |
172 | 00:07:39,199 | 00:07:41,920 | and they've got nine camels and they milk them weekly for us. | and they've got nine camels and they milk them weekly for us. |
173 | 00:07:42,120 | 00:07:43,920 | That is fascinating. | That is fascinating. |
174 | 00:07:44,120 | 00:07:45,399 | But are you working with camel | But are you working with camel |
175 | 00:07:45,600 | 00:07:47,639 | because it's interesting or 'cause it's delicious? | because it's interesting or 'cause it's delicious? |
176 | 00:07:47,840 | 00:07:49,720 | I grew up in the south of Israel. | I grew up in the south of Israel. |
177 | 00:07:49,920 | 00:07:52,959 | We have in the south a lot of camels, we have the Bedouin. | We have in the south a lot of camels, we have the Bedouin. |
178 | 00:07:53,159 | 00:07:54,959 | They cook everything with camel. | They cook everything with camel. |
179 | 00:07:55,159 | 00:08:00,399 | They make the big holes and bury the whole animal, and they preserve it. | They make the big holes and bury the whole animal, and they preserve it. |
180 | 00:08:00,600 | 00:08:03,040 | They use the milk. They sometime cook the camel in its own milk. | They use the milk. They sometime cook the camel in its own milk. |
181 | 00:08:03,240 | 00:08:04,560 | Mm. | Mm. |
182 | 00:08:04,759 | 00:08:06,319 | And this is all stuff that I kind of grew up on | And this is all stuff that I kind of grew up on |
183 | 00:08:06,519 | 00:08:09,480 | and I'm bringing a little hint of what we saw there | and I'm bringing a little hint of what we saw there |
184 | 00:08:09,680 | 00:08:11,720 | into Sydney dining. | into Sydney dining. |
185 | 00:08:11,920 | 00:08:16,000 | This week on The Chefs' Line, Roy brought innovation to the kitchen. | This week on The Chefs' Line, Roy brought innovation to the kitchen. |
186 | 00:08:16,199 | 00:08:17,519 | Hold up. Squid ink? | Hold up. Squid ink? |
187 | 00:08:17,720 | 00:08:19,639 | It's going to be a black fish. | It's going to be a black fish. |
188 | 00:08:19,839 | 00:08:22,079 | Cooking against the last remaining home cook, Mary, | Cooking against the last remaining home cook, Mary, |
189 | 00:08:22,279 | 00:08:26,199 | to produce sayadieh, a simple coastal dish of fish and rice. | to produce sayadieh, a simple coastal dish of fish and rice. |
190 | 00:08:26,399 | 00:08:29,439 | MARY: The fish is one of the most important elements in this dish. | MARY: The fish is one of the most important elements in this dish. |
191 | 00:08:29,639 | 00:08:31,519 | I need to execute it with perfection. | I need to execute it with perfection. |
192 | 00:08:31,720 | 00:08:33,639 | While both received high praise... | While both received high praise... |
193 | 00:08:33,840 | 00:08:37,360 | They both look like really, really amazing dishes. | They both look like really, really amazing dishes. |
194 | 00:08:37,559 | 00:08:39,840 | ..it was Roy's rice that stole the show. | ..it was Roy's rice that stole the show. |
195 | 00:08:40,039 | 00:08:41,960 | The rice is very delicately spiced. | The rice is very delicately spiced. |
196 | 00:08:42,159 | 00:08:44,080 | And then I'd get those bits of calamari | And then I'd get those bits of calamari |
197 | 00:08:44,279 | 00:08:47,159 | which connected to the squid ink on the fish. | which connected to the squid ink on the fish. |
198 | 00:08:47,360 | 00:08:48,919 | (APPLAUSE) Well done, mate. | (APPLAUSE) Well done, mate. |
199 | 00:08:49,120 | 00:08:50,679 | ROY: Everything we do, it looks simple, | ROY: Everything we do, it looks simple, |
200 | 00:08:50,879 | 00:08:53,639 | but then there is a lot of thought and a lot of element. | but then there is a lot of thought and a lot of element. |
201 | 00:08:53,840 | 00:08:56,279 | The secret is in the flavour. | The secret is in the flavour. |
202 | 00:08:56,480 | 00:09:01,080 | While taste is paramount, Roy believes in zero waste. | While taste is paramount, Roy believes in zero waste. |
203 | 00:09:01,279 | 00:09:04,679 | That extends to all ingredients, including camel. | That extends to all ingredients, including camel. |
204 | 00:09:04,879 | 00:09:06,320 | From the milk, we're making dessert. | From the milk, we're making dessert. |
205 | 00:09:06,519 | 00:09:09,519 | I'm working on a camel hump cooked in its own milk | I'm working on a camel hump cooked in its own milk |
206 | 00:09:09,720 | 00:09:11,559 | for the savoury dish at the moment. | for the savoury dish at the moment. |
207 | 00:09:11,759 | 00:09:13,879 | We're using the bone marrow for our sauces. | We're using the bone marrow for our sauces. |
208 | 00:09:14,080 | 00:09:16,240 | We're slow-cooking the camel for sambusak, | We're slow-cooking the camel for sambusak, |
209 | 00:09:16,440 | 00:09:19,080 | we're doing some charcuterie for the bar food. | we're doing some charcuterie for the bar food. |
210 | 00:09:19,279 | 00:09:22,559 | So we're really, really breaking that animal all the way down. | So we're really, really breaking that animal all the way down. |
211 | 00:09:22,759 | 00:09:25,559 | Today, Roy is cooking camel sambusak, | Today, Roy is cooking camel sambusak, |
212 | 00:09:25,759 | 00:09:28,399 | his twist on a favourite Middle Eastern pastry. | his twist on a favourite Middle Eastern pastry. |
213 | 00:09:28,600 | 00:09:30,000 | So what we've got in this pastry, | So what we've got in this pastry, |
214 | 00:09:30,200 | 00:09:32,600 | we've got flour, water, salt and sugar. | we've got flour, water, salt and sugar. |
215 | 00:09:32,799 | 00:09:36,799 | After making the dough we roll it out, fold it eight times, | After making the dough we roll it out, fold it eight times, |
216 | 00:09:37,000 | 00:09:38,320 | that creates 36 layers. | that creates 36 layers. |
217 | 00:09:38,519 | 00:09:42,480 | That will be very beautifully flaky and delicious. | That will be very beautifully flaky and delicious. |
218 | 00:09:42,679 | 00:09:47,720 | So, our first step is basically just a half top with a bit of egg. | So, our first step is basically just a half top with a bit of egg. |
219 | 00:09:47,919 | 00:09:49,919 | Then we are going to take our camel, | Then we are going to take our camel, |
220 | 00:09:50,120 | 00:09:51,879 | this was slow-cooked overnight, | this was slow-cooked overnight, |
221 | 00:09:52,080 | 00:09:54,759 | and then in the morning we start sauteing our onions, our garlic, | and then in the morning we start sauteing our onions, our garlic, |
222 | 00:09:54,960 | 00:09:57,240 | a little bit of pine nuts, a little bit of olives, | a little bit of pine nuts, a little bit of olives, |
223 | 00:09:57,440 | 00:09:59,480 | and then all the spices come in again. | and then all the spices come in again. |
224 | 00:09:59,679 | 00:10:00,960 | Delicious! | Delicious! |
225 | 00:10:01,159 | 00:10:03,039 | What we're gonna do now, we're going to fold it. | What we're gonna do now, we're going to fold it. |
226 | 00:10:03,240 | 00:10:06,440 | So what you are trying to create is basically getting all the air out. | So what you are trying to create is basically getting all the air out. |
227 | 00:10:06,639 | 00:10:08,919 | Getting all the air out. Similar to a really big tortellini. | Getting all the air out. Similar to a really big tortellini. |
228 | 00:10:09,120 | 00:10:12,360 | Yes, or agnolotti. Yes. | Yes, or agnolotti. Yes. |
229 | 00:10:12,559 | 00:10:14,440 | So, we're going to put a bit of flour on the bottom. | So, we're going to put a bit of flour on the bottom. |
230 | 00:10:14,639 | 00:10:15,960 | Mm-hm. | Mm-hm. |
231 | 00:10:16,159 | 00:10:19,399 | Gonna pop this pastry straight up here. | Gonna pop this pastry straight up here. |
232 | 00:10:19,600 | 00:10:22,000 | Oh, that feels like beautiful pastry. | Oh, that feels like beautiful pastry. |
233 | 00:10:22,200 | 00:10:23,919 | I'm going to egg wash it. | I'm going to egg wash it. |
234 | 00:10:24,120 | 00:10:29,600 | And the final step, we put a bit of black sesame and white sesame. | And the final step, we put a bit of black sesame and white sesame. |
235 | 00:10:31,200 | 00:10:32,559 | And in they go. | And in they go. |
236 | 00:10:32,759 | 00:10:34,600 | Oh, I love this oven! Look at that. | Oh, I love this oven! Look at that. |
237 | 00:10:34,799 | 00:10:37,360 | We needed a wood-fired oven in this element | We needed a wood-fired oven in this element |
238 | 00:10:37,559 | 00:10:41,279 | because I feel this is what we do back home, we should do it here. | because I feel this is what we do back home, we should do it here. |
239 | 00:10:41,480 | 00:10:44,440 | Well, you can't get that taste in a traditional oven, can you? | Well, you can't get that taste in a traditional oven, can you? |
240 | 00:10:44,639 | 00:10:46,240 | No, you just can't. | No, you just can't. |
241 | 00:10:46,440 | 00:10:48,360 | They're ready. | They're ready. |
242 | 00:10:48,559 | 00:10:50,840 | To accompany the sambusak, | To accompany the sambusak, |
243 | 00:10:51,039 | 00:10:54,320 | Roy prepares a salsa of roasted bull horn peppers... | Roy prepares a salsa of roasted bull horn peppers... |
244 | 00:10:54,559 | 00:10:58,279 | When you charcoal a vegetable you don't wash away the skin. No... | When you charcoal a vegetable you don't wash away the skin. No... |
245 | 00:10:58,480 | 00:11:00,440 | It takes away all the flavour. | It takes away all the flavour. |
246 | 00:11:00,639 | 00:11:01,919 | ..desert limes... | ..desert limes... |
247 | 00:11:02,120 | 00:11:04,639 | This beautiful product, you eat the skin and everything. | This beautiful product, you eat the skin and everything. |
248 | 00:11:04,840 | 00:11:08,200 | That is Australian, from the Northern Territory. | That is Australian, from the Northern Territory. |
249 | 00:11:08,399 | 00:11:09,799 | Very limey. | Very limey. |
250 | 00:11:10,000 | 00:11:11,840 | ..mint and olive oil. | ..mint and olive oil. |
251 | 00:11:12,039 | 00:11:15,039 | So to create that dish what we want is to capture that bull horn shape. | So to create that dish what we want is to capture that bull horn shape. |
252 | 00:11:15,240 | 00:11:17,600 | So we're going to build up a little garnish | So we're going to build up a little garnish |
253 | 00:11:17,799 | 00:11:19,679 | that looks like the bull horn. | that looks like the bull horn. |
254 | 00:11:19,919 | 00:11:21,720 | As I said, I don't want to waste anything. Mmm. | As I said, I don't want to waste anything. Mmm. |
255 | 00:11:21,919 | 00:11:23,240 | So we kept the point... | So we kept the point... |
256 | 00:11:23,440 | 00:11:25,200 | I wondered why you were keeping the top. | I wondered why you were keeping the top. |
257 | 00:11:25,399 | 00:11:28,240 | Now we are going to take our beautiful sambusak... | Now we are going to take our beautiful sambusak... |
258 | 00:11:28,440 | 00:11:29,720 | Looking nice. | Looking nice. |
259 | 00:11:29,919 | 00:11:32,799 | We're going to serve it with smoked labnah and eggplant ash. | We're going to serve it with smoked labnah and eggplant ash. |
260 | 00:11:33,000 | 00:11:35,240 | Fantastic. So is this this black stuff? | Fantastic. So is this this black stuff? |
261 | 00:11:35,440 | 00:11:38,840 | Yes, so we take basically all the skin and dry it | Yes, so we take basically all the skin and dry it |
262 | 00:11:39,039 | 00:11:40,720 | and make an ash out of that. | and make an ash out of that. |
263 | 00:11:40,960 | 00:11:43,919 | So we don't have anything to throw into the garbage. Extraordinary. | So we don't have anything to throw into the garbage. Extraordinary. |
264 | 00:11:44,120 | 00:11:45,720 | So you don't have a compost bin anymore, | So you don't have a compost bin anymore, |
265 | 00:11:45,919 | 00:11:47,879 | you just whack it in the dehydrator. | you just whack it in the dehydrator. |
266 | 00:11:48,080 | 00:11:49,360 | That's right. | That's right. |
267 | 00:11:49,559 | 00:11:51,799 | To finish this dish, we are going to use confetti coriander, | To finish this dish, we are going to use confetti coriander, |
268 | 00:11:52,000 | 00:11:53,279 | which is the tops of the carrots. | which is the tops of the carrots. |
269 | 00:11:53,480 | 00:11:55,919 | So here we go - this is our sambusak and bull horn dish | So here we go - this is our sambusak and bull horn dish |
270 | 00:11:56,120 | 00:11:58,720 | with a bit of desert lime and smoked labnah. | with a bit of desert lime and smoked labnah. |
271 | 00:11:58,919 | 00:12:01,759 | Mmm. Very keen to try this camel. | Mmm. Very keen to try this camel. |
272 | 00:12:09,000 | 00:12:10,720 | Mmm. | Mmm. |
273 | 00:12:12,360 | 00:12:14,080 | So much happening here. | So much happening here. |
274 | 00:12:14,320 | 00:12:18,960 | That camel adds something to what is normally lamb mince. Yes. | That camel adds something to what is normally lamb mince. Yes. |
275 | 00:12:19,159 | 00:12:24,399 | This is a more elegant and a stronger flavour. | This is a more elegant and a stronger flavour. |
276 | 00:12:24,600 | 00:12:26,840 | It's a very clever dish, chef. Thank you. | It's a very clever dish, chef. Thank you. |
277 | 00:12:27,039 | 00:12:29,159 | I'm a convert to camel. Thank you. | I'm a convert to camel. Thank you. |
278 | 00:12:29,360 | 00:12:33,159 | Coming up, a modern take on a traditional street favourite. | Coming up, a modern take on a traditional street favourite. |
279 | 00:12:33,360 | 00:12:35,039 | I love Tunisian brik pastry. | I love Tunisian brik pastry. |
280 | 00:12:35,240 | 00:12:37,720 | It gives you a texture that is unlike any other. | It gives you a texture that is unlike any other. |
281 | 00:12:37,919 | 00:12:40,200 | And a dish with a hidden surprise. | And a dish with a hidden surprise. |
282 | 00:12:40,399 | 00:12:42,240 | Wow, that's so lovely. | Wow, that's so lovely. |
283 | 00:12:45,879 | 00:12:48,440 | MAEVE O'MEARA: I'm in Sydney at Lebanese restaurant Nour | MAEVE O'MEARA: I'm in Sydney at Lebanese restaurant Nour |
284 | 00:12:48,639 | 00:12:50,320 | where executive chef Roy Ner | where executive chef Roy Ner |
285 | 00:12:50,519 | 00:12:53,320 | is using modern techniques to reinvent old classics. | is using modern techniques to reinvent old classics. |
286 | 00:12:53,519 | 00:12:57,159 | I think every family back home have their own version of shawarma spice | I think every family back home have their own version of shawarma spice |
287 | 00:12:57,360 | 00:12:59,159 | and I think what we are doing here | and I think what we are doing here |
288 | 00:12:59,360 | 00:13:02,600 | is kind of humble in all of that and doing our version of it. | is kind of humble in all of that and doing our version of it. |
289 | 00:13:02,799 | 00:13:06,799 | A fast food staple of Lebanon, the shawarma is traditionally | A fast food staple of Lebanon, the shawarma is traditionally |
290 | 00:13:07,000 | 00:13:09,639 | spit-roasted lamb or chicken wrapped in pita bread. | spit-roasted lamb or chicken wrapped in pita bread. |
291 | 00:13:09,840 | 00:13:13,600 | Nour's duck shawarma completely breaks with tradition. | Nour's duck shawarma completely breaks with tradition. |
292 | 00:13:15,039 | 00:13:18,559 | So, we are going to do this dish with a Tunisian brik pastry. | So, we are going to do this dish with a Tunisian brik pastry. |
293 | 00:13:18,759 | 00:13:22,360 | Oh, I love Tunisian brik pastry. It's so light. | Oh, I love Tunisian brik pastry. It's so light. |
294 | 00:13:22,559 | 00:13:26,600 | And it gives you a texture that is unlike any other. | And it gives you a texture that is unlike any other. |
295 | 00:13:26,799 | 00:13:29,559 | It's actually very, very light but it's a very strong dough. | It's actually very, very light but it's a very strong dough. |
296 | 00:13:29,759 | 00:13:31,240 | It's made from butter. | It's made from butter. |
297 | 00:13:31,440 | 00:13:33,600 | It's flour, egg, water and salt. | It's flour, egg, water and salt. |
298 | 00:13:33,799 | 00:13:36,559 | And then take a surface not so hot | And then take a surface not so hot |
299 | 00:13:36,759 | 00:13:40,240 | and spray the butter on it, flatten it out, | and spray the butter on it, flatten it out, |
300 | 00:13:40,440 | 00:13:42,480 | and just cook it from one side and take it off the heat. | and just cook it from one side and take it off the heat. |
301 | 00:13:42,679 | 00:13:44,200 | Wow. | Wow. |
302 | 00:13:44,399 | 00:13:46,360 | But it's an art. It's an art form. It is an art, yeah. | But it's an art. It's an art form. It is an art, yeah. |
303 | 00:13:46,559 | 00:13:49,039 | So, you have already cooked the duck shawarma. | So, you have already cooked the duck shawarma. |
304 | 00:13:49,240 | 00:13:50,919 | Yes, we sous-vide the duck. | Yes, we sous-vide the duck. |
305 | 00:13:51,120 | 00:13:53,679 | Which is putting meat into a bag to keep the juices in, isn't it? | Which is putting meat into a bag to keep the juices in, isn't it? |
306 | 00:13:53,879 | 00:13:56,759 | Yeah, look, it's a way of cooking proteins or vegetables | Yeah, look, it's a way of cooking proteins or vegetables |
307 | 00:13:56,960 | 00:13:58,440 | in their own juice. | in their own juice. |
308 | 00:13:58,639 | 00:14:00,799 | Oh, lovely. | Oh, lovely. |
309 | 00:14:01,000 | 00:14:04,120 | And so, after sous-vide, what do you do with the duck then? | And so, after sous-vide, what do you do with the duck then? |
310 | 00:14:04,320 | 00:14:08,120 | After we basically cut it up and fold in those caramelised onions | After we basically cut it up and fold in those caramelised onions |
311 | 00:14:08,320 | 00:14:12,000 | we confit some garlic and then we smoke that confit garlic | we confit some garlic and then we smoke that confit garlic |
312 | 00:14:12,200 | 00:14:15,480 | and we fold that into the mix and it gives it a little bit more flavour. | and we fold that into the mix and it gives it a little bit more flavour. |
313 | 00:14:15,679 | 00:14:17,240 | So many layers of flavour. | So many layers of flavour. |
314 | 00:14:18,559 | 00:14:22,759 | What we're going to do next, we're going to baste the pastry with egg, | What we're going to do next, we're going to baste the pastry with egg, |
315 | 00:14:22,960 | 00:14:26,039 | we fold into two edges into the pastry. | we fold into two edges into the pastry. |
316 | 00:14:26,240 | 00:14:28,919 | Now we're going to roll a little bit more. | Now we're going to roll a little bit more. |
317 | 00:14:29,120 | 00:14:31,360 | So, it's all about keeping it tight and not have any air. | So, it's all about keeping it tight and not have any air. |
318 | 00:14:31,559 | 00:14:32,879 | Yep, yep. | Yep, yep. |
319 | 00:14:33,080 | 00:14:35,600 | It's a good firm pastry, isn't it? | It's a good firm pastry, isn't it? |
320 | 00:14:35,799 | 00:14:37,279 | Beautiful. | Beautiful. |
321 | 00:14:39,000 | 00:14:42,320 | After two minutes in the fryer, it's time to plate. | After two minutes in the fryer, it's time to plate. |
322 | 00:14:42,519 | 00:14:46,679 | First, turnip puree, then the shawarma pastilla, | First, turnip puree, then the shawarma pastilla, |
323 | 00:14:46,879 | 00:14:49,480 | caramelised onion cooked in smoked butter, | caramelised onion cooked in smoked butter, |
324 | 00:14:49,679 | 00:14:53,440 | duck parfait topped with a sprinkle of house made dukkha. | duck parfait topped with a sprinkle of house made dukkha. |
325 | 00:14:53,639 | 00:14:55,000 | What is in your dukkha mix? | What is in your dukkha mix? |
326 | 00:14:55,200 | 00:14:57,440 | Hazelnut and coriander seeds. Mmm. | Hazelnut and coriander seeds. Mmm. |
327 | 00:14:57,679 | 00:15:00,080 | Cumin seeds and a little bit of caraway and salt. Lovely. | Cumin seeds and a little bit of caraway and salt. Lovely. |
328 | 00:15:00,279 | 00:15:02,360 | And freshly grated turmeric root. | And freshly grated turmeric root. |
329 | 00:15:02,559 | 00:15:04,519 | Lovely colour, isn't it? Mm. | Lovely colour, isn't it? Mm. |
330 | 00:15:04,720 | 00:15:06,080 | The flavour is even better. | The flavour is even better. |
331 | 00:15:06,279 | 00:15:07,759 | Finished with upland cress... | Finished with upland cress... |
332 | 00:15:07,960 | 00:15:10,360 | It looks like purslane. Yes, similar. | It looks like purslane. Yes, similar. |
333 | 00:15:10,559 | 00:15:12,200 | ..and elderflower. | ..and elderflower. |
334 | 00:15:12,399 | 00:15:13,679 | And that's our version of shawarma. | And that's our version of shawarma. |
335 | 00:15:13,879 | 00:15:16,559 | This is my version of the same thing. | This is my version of the same thing. |
336 | 00:15:16,759 | 00:15:19,399 | That's beautiful. You are very kind, chef. | That's beautiful. You are very kind, chef. |
337 | 00:15:24,559 | 00:15:25,840 | Oh, chef... | Oh, chef... |
338 | 00:15:26,039 | 00:15:28,960 | Look at that. Beautiful. | Look at that. Beautiful. |
339 | 00:15:32,799 | 00:15:34,200 | Wicked! | Wicked! |
340 | 00:15:34,399 | 00:15:36,320 | That is so delicious. | That is so delicious. |
341 | 00:15:36,519 | 00:15:38,440 | That duck has so much flavour. | That duck has so much flavour. |
342 | 00:15:38,639 | 00:15:39,919 | Yes. | Yes. |
343 | 00:15:40,120 | 00:15:41,759 | Beautiful pastry and everything with it. | Beautiful pastry and everything with it. |
344 | 00:15:41,960 | 00:15:44,360 | Every tastebud goes, "thank you." | Every tastebud goes, "thank you." |
345 | 00:15:44,559 | 00:15:47,159 | So, thank you, chef. Thank you. | So, thank you, chef. Thank you. |
346 | 00:15:47,360 | 00:15:49,600 | This week in The Chefs' Line kitchen, | This week in The Chefs' Line kitchen, |
347 | 00:15:49,799 | 00:15:53,000 | apprentice Johnathan cooked Nour's chicken and offal shawarma. | apprentice Johnathan cooked Nour's chicken and offal shawarma. |
348 | 00:15:53,200 | 00:15:56,039 | Another modern take on a street favourite, | Another modern take on a street favourite, |
349 | 00:15:56,240 | 00:15:58,879 | against four home cooks with traditional recipes. | against four home cooks with traditional recipes. |
350 | 00:15:59,080 | 00:16:00,559 | I've put the hummus on in a tabular. | I've put the hummus on in a tabular. |
351 | 00:16:00,759 | 00:16:03,000 | I just want to put the pickles and then the meat in the centre | I just want to put the pickles and then the meat in the centre |
352 | 00:16:03,200 | 00:16:05,120 | and then served with a tahini sauce. | and then served with a tahini sauce. |
353 | 00:16:05,320 | 00:16:06,879 | While he remained cool under pressure... | While he remained cool under pressure... |
354 | 00:16:07,080 | 00:16:09,639 | I'm confident and hopefully I can beat a home cook. | I'm confident and hopefully I can beat a home cook. |
355 | 00:16:09,840 | 00:16:12,480 | It's very refined, but is it a shawarma? | It's very refined, but is it a shawarma? |
356 | 00:16:12,679 | 00:16:15,240 | ..it was Mary's traditional shawarma that won. | ..it was Mary's traditional shawarma that won. |
357 | 00:16:15,440 | 00:16:18,559 | That is the true taste of an authentic shawarma. | That is the true taste of an authentic shawarma. |
358 | 00:16:18,759 | 00:16:20,080 | (LAUGHS) | (LAUGHS) |
359 | 00:16:20,279 | 00:16:21,919 | (APPLAUSE) Thank you. | (APPLAUSE) Thank you. |
360 | 00:16:23,080 | 00:16:26,720 | It's not only savoury dishes that Nour's team are reinventing. | It's not only savoury dishes that Nour's team are reinventing. |
361 | 00:16:26,919 | 00:16:31,320 | Today, Johnathan is showing me Nour's Lebanese bombe alaska. | Today, Johnathan is showing me Nour's Lebanese bombe alaska. |
362 | 00:16:31,559 | 00:16:35,759 | At the heart of every bombe alaska is something beautiful and frozen. Ah, exactly. | At the heart of every bombe alaska is something beautiful and frozen. Ah, exactly. |
363 | 00:16:35,960 | 00:16:38,639 | So the base of our bombe alaska is avocado ice-cream | So the base of our bombe alaska is avocado ice-cream |
364 | 00:16:38,840 | 00:16:41,840 | and within this avocado ice-cream is the jallab syrup. | and within this avocado ice-cream is the jallab syrup. |
365 | 00:16:42,039 | 00:16:45,720 | So, jallab syrup is a grape and it's just to represent the fruitiness. | So, jallab syrup is a grape and it's just to represent the fruitiness. |
366 | 00:16:45,919 | 00:16:47,919 | And we've made a sorbet out of that | And we've made a sorbet out of that |
367 | 00:16:48,120 | 00:16:50,200 | and we've covered it in the avocado ice-cream. | and we've covered it in the avocado ice-cream. |
368 | 00:16:50,399 | 00:16:51,679 | Sounds fantastic. | Sounds fantastic. |
369 | 00:16:51,919 | 00:16:54,480 | So, you are now going to build the bombe. Yeah, exactly. | So, you are now going to build the bombe. Yeah, exactly. |
370 | 00:16:54,679 | 00:16:57,200 | So we grab the avocado ice-cream. Yeah. | So we grab the avocado ice-cream. Yeah. |
371 | 00:16:57,399 | 00:16:59,799 | And we grab the meringue and it's done Italian style. | And we grab the meringue and it's done Italian style. |
372 | 00:17:00,000 | 00:17:03,399 | So, the Italian style meringue is with the hot sugar added. | So, the Italian style meringue is with the hot sugar added. |
373 | 00:17:03,600 | 00:17:04,880 | Yeah, with the hot sugar. | Yeah, with the hot sugar. |
374 | 00:17:05,079 | 00:17:08,000 | So, we whisk this, we bring the sugar up to 120, | So, we whisk this, we bring the sugar up to 120, |
375 | 00:17:08,200 | 00:17:10,200 | we slowly pour it in, and it just builds up. | we slowly pour it in, and it just builds up. |
376 | 00:17:10,400 | 00:17:12,440 | It's beautiful. It's the most luscious thing, isn't it? | It's beautiful. It's the most luscious thing, isn't it? |
377 | 00:17:12,640 | 00:17:14,599 | Exactly. It's light, it's fluffy and it is sweet. | Exactly. It's light, it's fluffy and it is sweet. |
378 | 00:17:14,799 | 00:17:17,680 | So what we do is, you get your peaks of meringue | So what we do is, you get your peaks of meringue |
379 | 00:17:17,880 | 00:17:19,240 | and you just touch... | and you just touch... |
380 | 00:17:19,440 | 00:17:21,200 | Oh, it's looking good. | Oh, it's looking good. |
381 | 00:17:21,400 | 00:17:23,359 | Yeah, it's looking good. | Yeah, it's looking good. |
382 | 00:17:23,559 | 00:17:25,640 | It's looking like a really wild, clever hairstyle. | It's looking like a really wild, clever hairstyle. |
383 | 00:17:25,839 | 00:17:27,240 | OK, and what do you do now? | OK, and what do you do now? |
384 | 00:17:27,440 | 00:17:28,839 | So, now we plate the dish. | So, now we plate the dish. |
385 | 00:17:29,039 | 00:17:32,680 | We have got our pastry here, it is kataifi pastry. | We have got our pastry here, it is kataifi pastry. |
386 | 00:17:32,880 | 00:17:35,720 | So, kataifi is the little sort of thread pastry? | So, kataifi is the little sort of thread pastry? |
387 | 00:17:35,920 | 00:17:37,240 | Yeah, it is indeed. | Yeah, it is indeed. |
388 | 00:17:37,440 | 00:17:39,440 | We soak it in butter and we put it in the oven | We soak it in butter and we put it in the oven |
389 | 00:17:39,640 | 00:17:41,599 | and we cook it until it's crispy. | and we cook it until it's crispy. |
390 | 00:17:41,799 | 00:17:43,119 | So what we do after that, | So what we do after that, |
391 | 00:17:43,319 | 00:17:46,359 | we grab our pistachios and put some just on top. | we grab our pistachios and put some just on top. |
392 | 00:17:46,559 | 00:17:48,799 | Then, bombe alaska. Uh-huh. | Then, bombe alaska. Uh-huh. |
393 | 00:17:49,000 | 00:17:52,759 | Then we have the fruit, banana, strawberry and kiwifruit. | Then we have the fruit, banana, strawberry and kiwifruit. |
394 | 00:17:52,960 | 00:17:54,920 | A nice big chunk. | A nice big chunk. |
395 | 00:17:55,119 | 00:17:58,839 | Somehow, you don't think of kiwifruit and Lebanese cuisine. | Somehow, you don't think of kiwifruit and Lebanese cuisine. |
396 | 00:17:59,039 | 00:18:01,279 | It's something different. Yeah. | It's something different. Yeah. |
397 | 00:18:01,480 | 00:18:03,759 | Then we grab our strawberry. | Then we grab our strawberry. |
398 | 00:18:03,960 | 00:18:06,720 | A banana, and we top it with sugar... | A banana, and we top it with sugar... |
399 | 00:18:06,920 | 00:18:09,720 | ..and we torch it. | ..and we torch it. |
400 | 00:18:09,920 | 00:18:11,279 | I like a high flame. | I like a high flame. |
401 | 00:18:11,519 | 00:18:14,440 | Yeah, just the top and you don't want to burn it too much. Yeah. | Yeah, just the top and you don't want to burn it too much. Yeah. |
402 | 00:18:14,680 | 00:18:18,039 | Otherwise it's bitter, we want that sweet taste. Mm. | Otherwise it's bitter, we want that sweet taste. Mm. |
403 | 00:18:18,240 | 00:18:20,599 | I think we're there. | I think we're there. |
404 | 00:18:23,200 | 00:18:25,119 | Our pistachios. | Our pistachios. |
405 | 00:18:25,319 | 00:18:28,279 | Just sprinkle them on top. And then, all you do is... | Just sprinkle them on top. And then, all you do is... |
406 | 00:18:28,480 | 00:18:31,880 | Ooh. So exciting. | Ooh. So exciting. |
407 | 00:18:32,079 | 00:18:34,039 | It's like having a birthday candle lit, I think. | It's like having a birthday candle lit, I think. |
408 | 00:18:34,240 | 00:18:36,640 | Oh, it is. It's amazing. The colour's awesome. | Oh, it is. It's amazing. The colour's awesome. |
409 | 00:18:36,839 | 00:18:38,119 | What are you putting on it? | What are you putting on it? |
410 | 00:18:38,319 | 00:18:40,119 | Just some micro mint to finish off. Ah, very nice. | Just some micro mint to finish off. Ah, very nice. |
411 | 00:18:40,319 | 00:18:42,920 | So, there we have it. Our bombe alaska. | So, there we have it. Our bombe alaska. |
412 | 00:18:43,119 | 00:18:44,559 | Sensational. | Sensational. |
413 | 00:18:44,759 | 00:18:46,319 | You have to taste with me. | You have to taste with me. |
414 | 00:18:48,240 | 00:18:50,240 | Ooh! | Ooh! |
415 | 00:18:50,440 | 00:18:52,759 | That is so pretty inside too. | That is so pretty inside too. |
416 | 00:18:52,960 | 00:18:54,720 | Cheers. Cheers. | Cheers. Cheers. |
417 | 00:18:56,400 | 00:18:57,680 | Mmm. | Mmm. |
418 | 00:18:57,880 | 00:19:00,079 | Orange blossom water. | Orange blossom water. |
419 | 00:19:00,279 | 00:19:01,680 | We do add in a little bit, | We do add in a little bit, |
420 | 00:19:01,880 | 00:19:03,599 | but we don't say that, because it's a surprise. | but we don't say that, because it's a surprise. |
421 | 00:19:03,799 | 00:19:05,599 | Wow, that's so lovely. | Wow, that's so lovely. |
422 | 00:19:05,799 | 00:19:08,039 | I'm not getting much of the avocado | I'm not getting much of the avocado |
423 | 00:19:08,240 | 00:19:11,559 | other than beautiful and smooth but, beautiful sorbet. | other than beautiful and smooth but, beautiful sorbet. |
424 | 00:19:11,759 | 00:19:15,039 | I loved that surprise. Thank you. You're welcome. | I loved that surprise. Thank you. You're welcome. |
425 | 00:19:15,240 | 00:19:19,000 | Coming up, will traditional home cook Mary have what it takes | Coming up, will traditional home cook Mary have what it takes |
426 | 00:19:19,200 | 00:19:21,240 | to modernise a classic? | to modernise a classic? |
427 | 00:19:21,440 | 00:19:22,880 | I'm just separating elements | I'm just separating elements |
428 | 00:19:23,079 | 00:19:25,400 | and putting specific flavours in those certain elements. | and putting specific flavours in those certain elements. |
429 | 00:19:28,319 | 00:19:30,200 | MAEVE O'MEARA: Restaurant Nour in Sydney | MAEVE O'MEARA: Restaurant Nour in Sydney |
430 | 00:19:30,400 | 00:19:33,480 | is known for completely reimagining Lebanese cuisine. | is known for completely reimagining Lebanese cuisine. |
431 | 00:19:33,680 | 00:19:36,720 | Here, recipes steeped in history and tradition | Here, recipes steeped in history and tradition |
432 | 00:19:36,920 | 00:19:38,279 | are being turned on their head. | are being turned on their head. |
433 | 00:19:38,480 | 00:19:40,599 | So, what do Lebanese people say when they come here? | So, what do Lebanese people say when they come here? |
434 | 00:19:40,799 | 00:19:43,680 | They are surprised, because they think they have got this young chef, | They are surprised, because they think they have got this young chef, |
435 | 00:19:43,880 | 00:19:45,160 | we're doing all this... | we're doing all this... |
436 | 00:19:45,359 | 00:19:47,119 | What's he know? What's he know? | What's he know? What's he know? |
437 | 00:19:47,319 | 00:19:49,680 | And then I've hidden all the flavours and all those mum recipes. | And then I've hidden all the flavours and all those mum recipes. |
438 | 00:19:49,880 | 00:19:53,119 | You can see it in their eyes. They're intrigued. | You can see it in their eyes. They're intrigued. |
439 | 00:19:53,319 | 00:19:55,119 | Tell me, what did you think of the home cooks? | Tell me, what did you think of the home cooks? |
440 | 00:19:55,319 | 00:19:57,599 | One of the home cooks really stood out for me. | One of the home cooks really stood out for me. |
441 | 00:19:57,799 | 00:19:59,880 | She was humble, she loved the cuisine. | She was humble, she loved the cuisine. |
442 | 00:20:00,079 | 00:20:01,359 | Mm. | Mm. |
443 | 00:20:01,559 | 00:20:04,119 | I think she understand flavours more than what she thinks she does, | I think she understand flavours more than what she thinks she does, |
444 | 00:20:04,319 | 00:20:05,599 | and that's Mary. | and that's Mary. |
445 | 00:20:05,799 | 00:20:07,119 | This week on The Chefs' Line | This week on The Chefs' Line |
446 | 00:20:07,319 | 00:20:09,599 | home cook Mary impressed time and time again. | home cook Mary impressed time and time again. |
447 | 00:20:09,799 | 00:20:11,319 | The fish is cooked perfectly. | The fish is cooked perfectly. |
448 | 00:20:11,519 | 00:20:13,400 | Barramundi was a wise choice for this sayadieh. | Barramundi was a wise choice for this sayadieh. |
449 | 00:20:13,599 | 00:20:16,920 | That sauce was so garlicy, it was so good. | That sauce was so garlicy, it was so good. |
450 | 00:20:17,119 | 00:20:19,400 | Her breadmaking skills were a standout. | Her breadmaking skills were a standout. |
451 | 00:20:19,599 | 00:20:21,920 | ROY: I can see one of them is doing their own bread | ROY: I can see one of them is doing their own bread |
452 | 00:20:22,119 | 00:20:23,440 | and for us is very, very important. | and for us is very, very important. |
453 | 00:20:23,640 | 00:20:26,759 | So much so, she received the ultimate compliment | So much so, she received the ultimate compliment |
454 | 00:20:26,960 | 00:20:28,440 | from the executive chef, Roy. | from the executive chef, Roy. |
455 | 00:20:28,640 | 00:20:30,880 | I would love to have you in the restaurant for a day or two. | I would love to have you in the restaurant for a day or two. |
456 | 00:20:31,079 | 00:20:32,960 | Just come and work with us. Oh, I would love to. | Just come and work with us. Oh, I would love to. |
457 | 00:20:33,160 | 00:20:34,960 | You're welcome. No problems. Thank you. | You're welcome. No problems. Thank you. |
458 | 00:20:35,160 | 00:20:39,240 | Today, Roy's invited Mary into Nour's kitchen | Today, Roy's invited Mary into Nour's kitchen |
459 | 00:20:39,440 | 00:20:42,079 | and set her a challenge to reinvent a classic. | and set her a challenge to reinvent a classic. |
460 | 00:20:42,279 | 00:20:44,599 | Today, Mary is going to cook for us a fatteh. | Today, Mary is going to cook for us a fatteh. |
461 | 00:20:44,799 | 00:20:47,960 | So, I know fatteh as 'Lebanese concrete.' | So, I know fatteh as 'Lebanese concrete.' |
462 | 00:20:48,160 | 00:20:52,599 | Chickpeas, tahini, yoghurt, bread. But it's heavy. | Chickpeas, tahini, yoghurt, bread. But it's heavy. |
463 | 00:20:52,799 | 00:20:55,079 | I guess what I'm going to try to do is lighten it. | I guess what I'm going to try to do is lighten it. |
464 | 00:20:55,279 | 00:20:56,640 | I want to be true to the flavours. | I want to be true to the flavours. |
465 | 00:20:56,839 | 00:20:58,559 | Look, I've got a little secret today. | Look, I've got a little secret today. |
466 | 00:20:58,759 | 00:21:00,160 | If she's going to do a really good job, | If she's going to do a really good job, |
467 | 00:21:00,359 | 00:21:02,480 | we might consider putting this dish on the menu for a week | we might consider putting this dish on the menu for a week |
468 | 00:21:02,680 | 00:21:03,960 | and see how it goes. | and see how it goes. |
469 | 00:21:04,160 | 00:21:07,799 | So, Mary, how are you approaching this dish differently? | So, Mary, how are you approaching this dish differently? |
470 | 00:21:08,000 | 00:21:10,359 | Traditionally, everything would be together. | Traditionally, everything would be together. |
471 | 00:21:10,559 | 00:21:11,960 | So I'm just separating elements | So I'm just separating elements |
472 | 00:21:12,160 | 00:21:14,839 | and putting specific flavours in those certain elements | and putting specific flavours in those certain elements |
473 | 00:21:15,039 | 00:21:19,000 | instead of having a big wish-wash of flavours in every mouthful. | instead of having a big wish-wash of flavours in every mouthful. |
474 | 00:21:19,200 | 00:21:21,839 | While Mary is modernising some elements of fatteh... | While Mary is modernising some elements of fatteh... |
475 | 00:21:22,039 | 00:21:23,799 | Oh, the spicing on that smells so beautiful. | Oh, the spicing on that smells so beautiful. |
476 | 00:21:24,000 | 00:21:25,319 | Thank you, thank you. | Thank you, thank you. |
477 | 00:21:25,519 | 00:21:27,240 | May I try it? Please do. | May I try it? Please do. |
478 | 00:21:27,440 | 00:21:29,799 | So much more delicious than just the boiled chickpeas | So much more delicious than just the boiled chickpeas |
479 | 00:21:30,000 | 00:21:31,319 | that you get in fatteh. | that you get in fatteh. |
480 | 00:21:31,519 | 00:21:32,960 | Exactly. Yeah. | Exactly. Yeah. |
481 | 00:21:33,160 | 00:21:34,960 | She is sticking to tried and true methods | She is sticking to tried and true methods |
482 | 00:21:35,160 | 00:21:36,559 | when it comes to the flatbread. | when it comes to the flatbread. |
483 | 00:21:36,759 | 00:21:38,160 | I will make my own flatbread | I will make my own flatbread |
484 | 00:21:38,359 | 00:21:40,839 | with a cup of self-raising and a cup of plain. | with a cup of self-raising and a cup of plain. |
485 | 00:21:41,039 | 00:21:43,119 | Do you sift it? I don't. | Do you sift it? I don't. |
486 | 00:21:43,319 | 00:21:44,880 | So I'll just do it from a great height. | So I'll just do it from a great height. |
487 | 00:21:45,079 | 00:21:46,400 | There we are. That's exactly what I do. | There we are. That's exactly what I do. |
488 | 00:21:46,599 | 00:21:48,799 | Combined with black sesame and cumin seeds, | Combined with black sesame and cumin seeds, |
489 | 00:21:49,000 | 00:21:51,440 | salt and a splash of olive oil. | salt and a splash of olive oil. |
490 | 00:21:51,640 | 00:21:54,079 | Once kneaded, the dough is rolled thin... | Once kneaded, the dough is rolled thin... |
491 | 00:21:54,279 | 00:21:56,079 | Mmm, I love that studded look to it. | Mmm, I love that studded look to it. |
492 | 00:21:56,279 | 00:21:59,240 | ..basted with oil and baked in the oven for two minutes. | ..basted with oil and baked in the oven for two minutes. |
493 | 00:21:59,480 | 00:22:02,519 | Ooh, delicious. It's really good, if I do say so myself. | Ooh, delicious. It's really good, if I do say so myself. |
494 | 00:22:02,720 | 00:22:05,200 | Mary, I'm going to leave you to plate this up. | Mary, I'm going to leave you to plate this up. |
495 | 00:22:05,400 | 00:22:06,960 | Thank you so much. Thank you. | Thank you so much. Thank you. |
496 | 00:22:07,160 | 00:22:08,519 | I can't wait to taste it. Thank you. | I can't wait to taste it. Thank you. |
497 | 00:22:08,720 | 00:22:12,160 | When Roy set me the challenge of reinventing fatteh, | When Roy set me the challenge of reinventing fatteh, |
498 | 00:22:12,359 | 00:22:15,000 | I thought, "How? Why?" | I thought, "How? Why?" |
499 | 00:22:15,200 | 00:22:17,480 | But I think through the process | But I think through the process |
500 | 00:22:17,680 | 00:22:20,160 | I've been able to see that it is something special | I've been able to see that it is something special |
501 | 00:22:20,359 | 00:22:22,000 | to be able to be true to flavours | to be able to be true to flavours |
502 | 00:22:22,200 | 00:22:26,000 | but still give some creativity and some new life to an old dish. | but still give some creativity and some new life to an old dish. |
503 | 00:22:28,000 | 00:22:29,480 | Mary... | Mary... |
504 | 00:22:29,680 | 00:22:31,000 | Hey, Mary. Hello. | Hey, Mary. Hello. |
505 | 00:22:31,200 | 00:22:34,920 | Wow. That is beautiful. It's all the elements separated. | Wow. That is beautiful. It's all the elements separated. |
506 | 00:22:35,119 | 00:22:36,759 | I can see the spices in your sauce. | I can see the spices in your sauce. |
507 | 00:22:36,960 | 00:22:39,920 | The chickpeas are beautiful, the lamb cooked beautifully. | The chickpeas are beautiful, the lamb cooked beautifully. |
508 | 00:22:40,119 | 00:22:42,000 | We can all see that. Let's get into it. | We can all see that. Let's get into it. |
509 | 00:22:42,200 | 00:22:45,599 | OK. Wow. | OK. Wow. |
510 | 00:22:50,240 | 00:22:52,720 | So much flavour! Thank you. | So much flavour! Thank you. |
511 | 00:22:52,920 | 00:22:54,400 | I think you did really, really well. | I think you did really, really well. |
512 | 00:22:54,599 | 00:22:56,160 | And that bread, Mary. | And that bread, Mary. |
513 | 00:22:56,359 | 00:22:59,599 | Someone who makes his own bread always got a warm place in my heart. | Someone who makes his own bread always got a warm place in my heart. |
514 | 00:22:59,799 | 00:23:03,079 | So, Roy, do you see this dish on your menu? | So, Roy, do you see this dish on your menu? |
515 | 00:23:03,279 | 00:23:05,200 | That might be the case, Mary. | That might be the case, Mary. |
516 | 00:23:05,400 | 00:23:06,720 | Really? | Really? |
517 | 00:23:06,920 | 00:23:09,119 | Wow. Thank you. (LAUGHS) | Wow. Thank you. (LAUGHS) |
518 | 00:23:09,319 | 00:23:11,039 | So, well done. Thank you so much. | So, well done. Thank you so much. |
519 | 00:23:11,240 | 00:23:13,640 | And thank you for having me. Thank you. | And thank you for having me. Thank you. |
520 | 00:23:13,839 | 00:23:16,400 | What a great thing! | What a great thing! |
521 | 00:23:16,599 | 00:23:19,200 | You've given Mary that confidence to work with her flavours. | You've given Mary that confidence to work with her flavours. |
522 | 00:23:19,400 | 00:23:21,880 | And what an incredible week of Lebanese food | And what an incredible week of Lebanese food |
523 | 00:23:22,079 | 00:23:24,640 | and a whole day in your restaurant - thank you so much. | and a whole day in your restaurant - thank you so much. |
524 | 00:23:24,839 | 00:23:26,519 | That was a great week for us. | That was a great week for us. |
525 | 00:23:26,720 | 00:23:28,880 | We cooked beautiful Lebanese | We cooked beautiful Lebanese |
526 | 00:23:29,079 | 00:23:31,960 | and the home cooks, they really brought their game in | and the home cooks, they really brought their game in |
527 | 00:23:32,160 | 00:23:34,440 | and gave us a little bit of a run for our money. | and gave us a little bit of a run for our money. |
528 | 00:23:34,640 | 00:23:37,640 | But it was all about celebrating the cuisine and I really enjoyed it. | But it was all about celebrating the cuisine and I really enjoyed it. |
529 | 00:23:37,839 | 00:23:40,440 | Oh, fantastic. Thanks for being part of The Chefs' Line. | Oh, fantastic. Thanks for being part of The Chefs' Line. |
530 | 00:23:40,640 | 00:23:42,319 | No worries. | No worries. |
531 | 00:23:42,519 | 00:23:46,759 | Next time, the chefs from Thai restaurant Easy Tiger | Next time, the chefs from Thai restaurant Easy Tiger |
532 | 00:23:46,960 | 00:23:48,440 | will battle against four home cooks | will battle against four home cooks |
533 | 00:23:48,640 | 00:23:51,200 | who think they can outcook the professionals. | who think they can outcook the professionals. |
534 | 00:23:51,400 | 00:23:53,240 | I really, really want to win. (LAUGHS) | I really, really want to win. (LAUGHS) |
535 | 00:23:53,440 | 00:23:57,559 | The home cooks will put their passion and personality into every plate... | The home cooks will put their passion and personality into every plate... |
536 | 00:23:57,759 | 00:24:01,160 | The dish came from my grandmother with my own twist to it as well. | The dish came from my grandmother with my own twist to it as well. |
537 | 00:24:01,359 | 00:24:03,599 | I guess it's all made with love. (LAUGHS) | I guess it's all made with love. (LAUGHS) |
538 | 00:24:03,799 | 00:24:05,480 | That's my special ingredient. | That's my special ingredient. |
539 | 00:24:05,680 | 00:24:08,440 | ..as they battle against Easy Tiger's chain of command, | ..as they battle against Easy Tiger's chain of command, |
540 | 00:24:08,640 | 00:24:11,559 | starting with the apprentice chef, right up to the head chef. | starting with the apprentice chef, right up to the head chef. |
541 | 00:24:11,759 | 00:24:14,319 | If one of the chefs do lose, I hope it's not me. | If one of the chefs do lose, I hope it's not me. |
542 | 00:24:14,519 | 00:24:15,960 | It's the ultimate food fight | It's the ultimate food fight |
543 | 00:24:16,160 | 00:24:18,559 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
544 | 00:24:18,759 | 00:24:21,759 | MELISSA LEONG: This is beautiful. And it smells absolutely amazing. | MELISSA LEONG: This is beautiful. And it smells absolutely amazing. |
545 | 00:24:21,960 | 00:24:24,720 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
546 | 00:24:24,920 | 00:24:26,720 | DAN HONG: Wow. That's what I'm talking about. | DAN HONG: Wow. That's what I'm talking about. |