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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.