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1 00:00:01,040 00:00:03,759 MAEVE O'MEARA: This week on The Chefs' Line, MAEVE O'MEARA: This week on The Chefs' Line,
2 00:00:03,960 00:00:07,000 the professionals from Melbourne restaurant Easy Tiger the professionals from Melbourne restaurant Easy Tiger
3 00:00:07,200 00:00:10,320 will take on four home cooks who think they've got what it takes will take on four home cooks who think they've got what it takes
4 00:00:10,519 00:00:12,279 to beat them at their own game. to beat them at their own game.
5 00:00:12,480 00:00:14,519 I really, really want to win. (LAUGHS) I really, really want to win. (LAUGHS)
6 00:00:14,720 00:00:18,480 The home cooks will showcase their best take on Thai cuisine The home cooks will showcase their best take on Thai cuisine
7 00:00:18,679 00:00:22,079 as they battle against Easy Tiger's chain of command, as they battle against Easy Tiger's chain of command,
8 00:00:22,280 00:00:26,199 starting with the apprentice chef right up to the head chef. starting with the apprentice chef right up to the head chef.
9 00:00:26,399 00:00:28,800 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!
10 00:00:29,000 00:00:30,640 It's the ultimate food fight It's the ultimate food fight
11 00:00:30,839 00:00:33,640 to discover if delicious home cooked meals... to discover if delicious home cooked meals...
12 00:00:33,840 00:00:35,600 DAN HONG: Wow, that's what I'm talking about! DAN HONG: Wow, that's what I'm talking about!
13 00:00:35,799 00:00:38,280 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
14 00:00:38,479 00:00:41,719 MELISSA LEONG: This is beautiful! And it smells absolutely amazing. MELISSA LEONG: This is beautiful! And it smells absolutely amazing.
15 00:00:41,920 00:00:45,159 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
16 00:00:45,359 00:00:47,240 renowned chef Mark Olive, renowned chef Mark Olive,
17 00:00:47,439 00:00:49,759 and food writer Melissa Leong. and food writer Melissa Leong.
18 00:00:49,960 00:00:51,799 Let's cook! Let's cook!
19 00:00:52,000 00:00:54,200 So which home cook has what it takes So which home cook has what it takes
20 00:00:54,399 00:00:57,000 to make it to the end of The Chefs' Line? to make it to the end of The Chefs' Line?
21 00:01:06,840 00:01:09,840 Thai week begins with four passionate home cooks Thai week begins with four passionate home cooks
22 00:01:10,039 00:01:13,280 ready to cook their best Thai food against professional chefs. ready to cook their best Thai food against professional chefs.
23 00:01:13,480 00:01:15,439 Mummy is very passionate. Mummy is very passionate.
24 00:01:15,640 00:01:16,879 (LAUGHS) (LAUGHS)
25 00:01:17,079 00:01:18,359 It all starts with Cat, It all starts with Cat,
26 00:01:18,560 00:01:21,799 a 39-year-old mother of two who has Thai heritage. a 39-year-old mother of two who has Thai heritage.
27 00:01:22,000 00:01:23,560 Mum, let's get cooking! Mum, let's get cooking!
28 00:01:23,760 00:01:25,079 Mum's from Thailand Mum's from Thailand
29 00:01:25,280 00:01:28,079 and that's where I learned how to do all my Thai cooking. and that's where I learned how to do all my Thai cooking.
30 00:01:28,280 00:01:32,000 34-year-old Thai-born dance teacher Nakarin. 34-year-old Thai-born dance teacher Nakarin.
31 00:01:32,200 00:01:33,840 Because I grew up from Thailand Because I grew up from Thailand
32 00:01:34,039 00:01:37,240 I think I know all the tastes of Thai cuisine. I think I know all the tastes of Thai cuisine.
33 00:01:37,439 00:01:40,120 Scottish-born marriage celebrant Shona. Scottish-born marriage celebrant Shona.
34 00:01:40,319 00:01:42,799 I never actually ate Thai food until I came to Australia. I never actually ate Thai food until I came to Australia.
35 00:01:43,000 00:01:45,240 I started cooking Thai after a holiday I started cooking Thai after a holiday
36 00:01:45,439 00:01:46,960 and I did a Thai cooking course. and I did a Thai cooking course.
37 00:01:47,159 00:01:48,840 The flavours are just so fragrant The flavours are just so fragrant
38 00:01:49,039 00:01:52,879 and your kitchen just turns into this amazing scented place. and your kitchen just turns into this amazing scented place.
39 00:01:53,079 00:01:55,920 And Vietnamese beauty therapist trainer Tran. And Vietnamese beauty therapist trainer Tran.
40 00:01:56,120 00:02:00,079 I love Thai food because it's very similar to Vietnamese food. I love Thai food because it's very similar to Vietnamese food.
41 00:02:00,280 00:02:05,640 My grandma used to cook Thai curry, so I love Thai food more than ever. My grandma used to cook Thai curry, so I love Thai food more than ever.
42 00:02:05,840 00:02:09,879 MARK OLIVE: Welcome to The Chefs' Line. Who's ready to cook? MARK OLIVE: Welcome to The Chefs' Line. Who's ready to cook?
43 00:02:10,080 00:02:11,919 ALL: Yeah! ALL: Yeah!
44 00:02:12,120 00:02:15,639 Home cooks, this week you'll be cooking against the chefs' line Home cooks, this week you'll be cooking against the chefs' line
45 00:02:15,840 00:02:18,079 from Melbourne's Easy Tiger! from Melbourne's Easy Tiger!
46 00:02:18,280 00:02:19,560 Whoo! Whoo!
47 00:02:19,759 00:02:22,039 (APPLAUSE) (APPLAUSE)
48 00:02:23,280 00:02:24,800 MAEVE O'MEARA: Melbourne's Easy Tiger MAEVE O'MEARA: Melbourne's Easy Tiger
49 00:02:25,000 00:02:27,000 is known for its modern take on Thai cuisine. is known for its modern take on Thai cuisine.
50 00:02:27,199 00:02:31,879 So new order, one mahi, one pancake, one bean skin, one betel leaf. So new order, one mahi, one pancake, one bean skin, one betel leaf.
51 00:02:32,079 00:02:34,759 You come to Easy Tiger, you're gonna get fine food, great produce You come to Easy Tiger, you're gonna get fine food, great produce
52 00:02:34,960 00:02:37,120 and let's not forget the service. and let's not forget the service.
53 00:02:37,319 00:02:40,879 At the helm of the restaurant is head chef and owner Jarrod Hudson. At the helm of the restaurant is head chef and owner Jarrod Hudson.
54 00:02:41,079 00:02:42,960 Delicious. Wow. Delicious. Wow.
55 00:02:43,159 00:02:45,439 What I love about Thai food is the layers of balance. What I love about Thai food is the layers of balance.
56 00:02:45,639 00:02:48,120 So it's sweet, it's sour, it's salty, it's hot. So it's sweet, it's sour, it's salty, it's hot.
57 00:02:48,319 00:02:53,599 With all their experience, the chefs from Easy Tiger will be hard to beat. With all their experience, the chefs from Easy Tiger will be hard to beat.
58 00:02:55,159 00:02:58,400 Lovely, lovely flavour and texture. Lovely, lovely flavour and texture.
59 00:02:58,599 00:03:02,000 Welcome, Easy Tiger, and welcome, owner and head chef Jarrod Welcome, Easy Tiger, and welcome, owner and head chef Jarrod
60 00:03:02,199 00:03:03,479 to you and your chefs' line. to you and your chefs' line.
61 00:03:03,680 00:03:04,560 Thank you. Thank you.
62 00:03:04,759 00:03:07,080 So my Chefs' Line at Easy Tiger is Pepe, he's my apprentice, So my Chefs' Line at Easy Tiger is Pepe, he's my apprentice,
63 00:03:07,280 00:03:10,439 my station chef is Yail, and my sous-chef is Ben. my station chef is Yail, and my sous-chef is Ben.
64 00:03:10,639 00:03:12,000 I'm the head chef and I'm Jarrod. I'm the head chef and I'm Jarrod.
65 00:03:12,199 00:03:15,280 So first to cook in line is apprentice chef Pepe. So first to cook in line is apprentice chef Pepe.
66 00:03:15,479 00:03:19,079 Pepe, please step up. You are first to face the home cooks. Pepe, please step up. You are first to face the home cooks.
67 00:03:19,280 00:03:22,319 So Pepe, tell me, what do you think of the look of your competition? So Pepe, tell me, what do you think of the look of your competition?
68 00:03:22,520 00:03:25,639 I think some of them, probably they will have more experience than me I think some of them, probably they will have more experience than me
69 00:03:25,840 00:03:28,000 cooking Thai food, so I don't feel really confident. cooking Thai food, so I don't feel really confident.
70 00:03:28,199 00:03:31,599 (ALL LAUGH) (ALL LAUGH)
71 00:03:31,800 00:03:38,400 Tonight I want to see your version of... pad Thai! Tonight I want to see your version of... pad Thai!
72 00:03:38,599 00:03:40,439 Whoo! Yeah. Great. Whoo! Yeah. Great.
73 00:03:42,280 00:03:44,800 MAEVE O'MEARA: Pad Thai is one of Thailand's national dishes. MAEVE O'MEARA: Pad Thai is one of Thailand's national dishes.
74 00:03:45,000 00:03:48,560 It's stir fried rice noodles with many different interpretations, It's stir fried rice noodles with many different interpretations,
75 00:03:48,759 00:03:53,879 all aimed to balance the spicy, the sweet, the salty and the sour. all aimed to balance the spicy, the sweet, the salty and the sour.
76 00:03:54,079 00:03:56,759 Picking the best plate will be one of us, Picking the best plate will be one of us,
77 00:03:56,960 00:03:59,960 and tonight that judge is... Mark! and tonight that judge is... Mark!
78 00:04:00,159 00:04:03,319 Well, it really is a League of Nations in the kitchen today, Well, it really is a League of Nations in the kitchen today,
79 00:04:03,520 00:04:06,039 so this is gonna be Thai-riffic. so this is gonna be Thai-riffic.
80 00:04:07,240 00:04:09,319 Mark will taste and judge everyone's pad Thai Mark will taste and judge everyone's pad Thai
81 00:04:09,520 00:04:12,479 not knowing whether the plate was completed by a home cook not knowing whether the plate was completed by a home cook
82 00:04:12,680 00:04:13,960 or the restaurant. or the restaurant.
83 00:04:14,159 00:04:17,360 You have one hour until your plates have to be on the pass. You have one hour until your plates have to be on the pass.
84 00:04:17,560 00:04:20,279 Let's cook! Yay! Let's cook! Yay!
85 00:04:25,759 00:04:29,279 CAT: So tonight I am making pad Thai with garlic prawns CAT: So tonight I am making pad Thai with garlic prawns
86 00:04:29,480 00:04:31,959 and the recipe is from my grandmother. and the recipe is from my grandmother.
87 00:04:32,159 00:04:34,959 It's a little bit different to what you taste in the shops. It's a little bit different to what you taste in the shops.
88 00:04:35,159 00:04:36,519 It's quite a dry pad Thai. It's quite a dry pad Thai.
89 00:04:36,720 00:04:38,639 My version is gonna have prawns in it My version is gonna have prawns in it
90 00:04:38,840 00:04:40,199 so it's definitely the pressure point, so it's definitely the pressure point,
91 00:04:40,399 00:04:41,720 ensuring that the prawns are cooked. ensuring that the prawns are cooked.
92 00:04:41,920 00:04:44,360 (LAUGHS) No-one likes eating raw prawns. (LAUGHS) No-one likes eating raw prawns.
93 00:04:44,560 00:04:47,000 (LAUGHS) So I'll make sure they're cooked. (LAUGHS) So I'll make sure they're cooked.
94 00:04:48,959 00:04:51,800 The other difference is that I'm not putting egg. The other difference is that I'm not putting egg.
95 00:04:52,000 00:04:54,759 Egg and tamarind - I didn't include that in Egg and tamarind - I didn't include that in
96 00:04:54,959 00:04:58,159 because that's historically not how my family has made it. because that's historically not how my family has made it.
97 00:04:58,360 00:05:01,040 And I really wanted to stay true to my roots. And I really wanted to stay true to my roots.
98 00:05:02,800 00:05:05,680 Being half Thai and having a mum from Thailand Being half Thai and having a mum from Thailand
99 00:05:05,879 00:05:09,160 and having the recipes handed down from generation to generation, and having the recipes handed down from generation to generation,
100 00:05:09,360 00:05:12,160 how confident am I that I can outcook an apprentice chef? how confident am I that I can outcook an apprentice chef?
101 00:05:12,360 00:05:15,519 Well, I'm gonna do my damn best. (LAUGHS) Well, I'm gonna do my damn best. (LAUGHS)
102 00:05:18,680 00:05:22,079 SHONA: I didn't eat my first Thai dish until I was in Australia. SHONA: I didn't eat my first Thai dish until I was in Australia.
103 00:05:22,279 00:05:25,399 (LAUGHS) There's no Thai restaurants in Scotland. (LAUGHS) There's no Thai restaurants in Scotland.
104 00:05:25,600 00:05:29,199 So I've gone for the simple chicken pad Thai rather than prawn. So I've gone for the simple chicken pad Thai rather than prawn.
105 00:05:29,399 00:05:34,159 IT is chicken breast and I think secret is in the sauce. IT is chicken breast and I think secret is in the sauce.
106 00:05:34,360 00:05:36,560 So with the sauce, you've got fish sauce, So with the sauce, you've got fish sauce,
107 00:05:36,759 00:05:39,439 tamarind paste and palm sugar. tamarind paste and palm sugar.
108 00:05:39,639 00:05:42,159 You know, add more or less of whatever you feel is required. You know, add more or less of whatever you feel is required.
109 00:05:42,360 00:05:44,399 So there's a little bit of guesswork as well. So there's a little bit of guesswork as well.
110 00:05:44,600 00:05:47,759 And where's your dried shrimp? Do you have any dried shrimp or tofu? And where's your dried shrimp? Do you have any dried shrimp or tofu?
111 00:05:47,959 00:05:49,279 Or anything like that? Or anything like that?
112 00:05:49,480 00:05:53,279 Um, no, I've got chilli and, yeah, I haven't got dried shrimp. Um, no, I've got chilli and, yeah, I haven't got dried shrimp.
113 00:05:53,480 00:05:55,360 I guess it's all made with love. (LAUGHS) I guess it's all made with love. (LAUGHS)
114 00:05:55,560 00:05:57,360 That's my special ingredient. That's my special ingredient.
115 00:06:00,319 00:06:03,639 Tonight I am making the prawn pad Thai with tofu. Tonight I am making the prawn pad Thai with tofu.
116 00:06:03,839 00:06:06,240 I tried to balance my pad Thai today I tried to balance my pad Thai today
117 00:06:06,439 00:06:11,639 with my special trick with the onion oil. with my special trick with the onion oil.
118 00:06:11,839 00:06:14,319 My onion nearly cooked. My onion nearly cooked.
119 00:06:14,519 00:06:18,639 I learned from my grandma to do onion frying first... I learned from my grandma to do onion frying first...
120 00:06:18,839 00:06:19,639 Yep. Yep.
121 00:06:19,839 00:06:23,000 ..to use the oil from onion, and you fry all the tofu in everything. ..to use the oil from onion, and you fry all the tofu in everything.
122 00:06:23,199 00:06:24,000 Wonderful. Wonderful.
123 00:06:24,199 00:06:26,759 And how many times have you cooked this recipe over the years? And how many times have you cooked this recipe over the years?
124 00:06:26,959 00:06:28,480 Million times! Many times! Million times! Many times!
125 00:06:28,680 00:06:30,519 And every time I changing a little thing, And every time I changing a little thing,
126 00:06:30,720 00:06:34,040 but you know, today I'm going to do very authentic one for you. but you know, today I'm going to do very authentic one for you.
127 00:06:34,240 00:06:35,360 Wonderful. Wonderful.
128 00:06:35,560 00:06:39,319 The big king prawns are very nice, very tasty prawns, The big king prawns are very nice, very tasty prawns,
129 00:06:39,519 00:06:44,639 so I fried first with that onion oil, so the prawn is very tasty so I fried first with that onion oil, so the prawn is very tasty
130 00:06:44,840 00:06:48,000 and it should cook perfectly. and it should cook perfectly.
131 00:06:50,439 00:06:52,279 NAKARIN: I will have to create something different NAKARIN: I will have to create something different
132 00:06:52,480 00:06:56,360 every time when I cook, so I'm making a prawn fettuccini pad Thai. every time when I cook, so I'm making a prawn fettuccini pad Thai.
133 00:06:56,560 00:06:59,079 I think this is very, very big risk for me I think this is very, very big risk for me
134 00:06:59,279 00:07:03,680 to use the Italian pasta noodle instead of the normal Asian noodle, to use the Italian pasta noodle instead of the normal Asian noodle,
135 00:07:03,879 00:07:07,720 but I wanted to make something a little bit fun, so that's me. but I wanted to make something a little bit fun, so that's me.
136 00:07:07,920 00:07:10,000 Prawn what? Prawn fettuccini pad Thai. Prawn what? Prawn fettuccini pad Thai.
137 00:07:10,199 00:07:11,800 Fettuccini? Yes. Fettuccini? Yes.
138 00:07:12,000 00:07:13,600 Really?! Yes. Really?! Yes.
139 00:07:13,839 00:07:17,959 Wow! So you're doing sort of like an Italian take on a Thai classic? Yes. Yep. Wow! So you're doing sort of like an Italian take on a Thai classic? Yes. Yep.
140 00:07:18,160 00:07:21,319 I want to make my pad Thai look creative I want to make my pad Thai look creative
141 00:07:21,519 00:07:24,000 and I do the presentation on my plate. and I do the presentation on my plate.
142 00:07:25,519 00:07:30,279 So I spend long time to cut out the garnish ingredients. So I spend long time to cut out the garnish ingredients.
143 00:07:30,480 00:07:35,279 I want my fettuccini pad Thai to surprise the judges. I want my fettuccini pad Thai to surprise the judges.
144 00:07:36,319 00:07:37,920 MAEVE O'MEARA: While our home cooks are cooking MAEVE O'MEARA: While our home cooks are cooking
145 00:07:38,120 00:07:40,199 a diverse variety of pad Thai... a diverse variety of pad Thai...
146 00:07:44,120 00:07:47,199 ..apprentice chef Pepe is keeping things traditional ..apprentice chef Pepe is keeping things traditional
147 00:07:47,399 00:07:48,920 with Easy Tiger's version. with Easy Tiger's version.
148 00:07:49,120 00:07:51,079 MAN: Don't cut your finger. MAN: Don't cut your finger.
149 00:07:51,279 00:07:55,120 Today I'm going to cook our version of the pad Thai Today I'm going to cook our version of the pad Thai
150 00:07:55,319 00:07:58,040 with chicken and prawns from Easy Tiger. with chicken and prawns from Easy Tiger.
151 00:07:58,240 00:08:01,360 So the first thing I have to do is marinate the chicken So the first thing I have to do is marinate the chicken
152 00:08:01,560 00:08:04,120 with the soy sauce with all the spices. with the soy sauce with all the spices.
153 00:08:04,319 00:08:07,399 So it's like a combination with sweetness, saltiness, So it's like a combination with sweetness, saltiness,
154 00:08:07,600 00:08:09,000 spiciness, freshness. spiciness, freshness.
155 00:08:09,199 00:08:11,680 The most simple pad Thai you will find The most simple pad Thai you will find
156 00:08:11,879 00:08:14,959 is like with prawns, chicken, peanuts, bean sprouts. is like with prawns, chicken, peanuts, bean sprouts.
157 00:08:15,160 00:08:16,439 I think we try to keep the freshness I think we try to keep the freshness
158 00:08:16,639 00:08:19,120 but you're supposed to keep the most original version as possible. but you're supposed to keep the most original version as possible.
159 00:08:19,319 00:08:22,439 So it's a chicken and prawn pad Thai? Yeah. So it's a chicken and prawn pad Thai? Yeah.
160 00:08:22,639 00:08:24,680 And how do you feel with the head chef Jarrod And how do you feel with the head chef Jarrod
161 00:08:24,879 00:08:27,839 and the boys looking at you, you know? and the boys looking at you, you know?
162 00:08:28,040 00:08:31,319 Well... They are laughing at me. They're having a good time. (LAUGHS) Well... They are laughing at me. They're having a good time. (LAUGHS)
163 00:08:31,519 00:08:33,200 Any support? Nup. Any support? Nup.
164 00:08:33,399 00:08:36,159 No. He's going right in front of the truck. No. He's going right in front of the truck.
165 00:08:36,360 00:08:39,320 (LAUGHS) No pressure, mate. No pressure. (LAUGHS) No pressure, mate. No pressure.
166 00:08:39,519 00:08:40,919 (LAUGHS) The thing is have fun. (LAUGHS) The thing is have fun.
167 00:08:41,120 00:08:42,639 That's the main point when you're cooking. That's the main point when you're cooking.
168 00:08:42,840 00:08:44,279 OK. Great. Awesome, awesome. OK. OK. Great. Awesome, awesome. OK.
169 00:08:44,480 00:08:46,120 SHONA: You can taste it SHONA: You can taste it
170 00:08:46,320 00:08:48,200 when you've put your heart and soul into a good dish. when you've put your heart and soul into a good dish.
171 00:08:48,399 00:08:50,480 I'd say, that one needs more power. I'd say, that one needs more power.
172 00:08:50,679 00:08:53,039 So I get chilli oil and then put some in there. So I get chilli oil and then put some in there.
173 00:08:53,240 00:08:55,159 And that was amazing, I think. And that was amazing, I think.
174 00:08:55,360 00:08:57,879 MARK OLIVE: Really, really pops in your mouth. MARK OLIVE: Really, really pops in your mouth.
175 00:08:58,080 00:09:00,840 It's opened my head to what a pad Thai could be. It's opened my head to what a pad Thai could be.
176 00:09:06,600 00:09:09,960 Now, nearly ready, nearly ready. Now, nearly ready, nearly ready.
177 00:09:10,159 00:09:12,440 MAEVE O'MEARA: Our home cooks and apprentice chef Pepe MAEVE O'MEARA: Our home cooks and apprentice chef Pepe
178 00:09:12,639 00:09:17,919 are preparing their take on the classic these dish, pad Thai. are preparing their take on the classic these dish, pad Thai.
179 00:09:18,120 00:09:21,159 There's 30 minutes to go, guys. 30 minutes left! There's 30 minutes to go, guys. 30 minutes left!
180 00:09:21,360 00:09:22,919 Yay! Yay!
181 00:09:23,120 00:09:27,519 The goal is for everyone to impress blind tasting judge Mark. The goal is for everyone to impress blind tasting judge Mark.
182 00:09:27,720 00:09:29,639 Flavour-wise, what do you like? Flavour-wise, what do you like?
183 00:09:29,840 00:09:31,840 Oh, look, I want all of those flavours to come together. Oh, look, I want all of those flavours to come together.
184 00:09:32,039 00:09:34,399 I want the sweet, the sour, the spicy I want the sweet, the sour, the spicy
185 00:09:34,600 00:09:37,440 and, you know, that salty flavour coming through there and, you know, that salty flavour coming through there
186 00:09:37,639 00:09:40,120 which would be really nice and marry well with the protein which would be really nice and marry well with the protein
187 00:09:40,320 00:09:42,159 which is really important for me. which is really important for me.
188 00:09:44,639 00:09:47,799 So I used a lot of garlic. (LAUGHS) So I used a lot of garlic. (LAUGHS)
189 00:09:48,000 00:09:50,000 Not for the faint-hearted. Not for the faint-hearted.
190 00:09:50,200 00:09:51,799 There's tonnes of garlic in my pad Thai There's tonnes of garlic in my pad Thai
191 00:09:52,000 00:09:54,000 and as well when I fried the prawns. and as well when I fried the prawns.
192 00:09:56,039 00:09:58,000 It's really important that you cook the prawns It's really important that you cook the prawns
193 00:09:58,200 00:09:59,559 so that it's not overcooked, so that it's not overcooked,
194 00:09:59,759 00:10:02,200 because if it's overcooked it's rubbery and it's not great. because if it's overcooked it's rubbery and it's not great.
195 00:10:02,399 00:10:05,799 Overcook the garlic, it takes on a really bitter undertone Overcook the garlic, it takes on a really bitter undertone
196 00:10:06,000 00:10:08,440 and ruins the whole taste of the dish. and ruins the whole taste of the dish.
197 00:10:11,960 00:10:14,240 NAKARIN: For the prawn fettuccini pad Thai, NAKARIN: For the prawn fettuccini pad Thai,
198 00:10:14,440 00:10:17,480 I've been long time to cut out the garnish. I've been long time to cut out the garnish.
199 00:10:18,519 00:10:21,480 So I toss my peanuts on a pan So I toss my peanuts on a pan
200 00:10:21,679 00:10:25,559 and jump out to cut all the ingredients on the side. and jump out to cut all the ingredients on the side.
201 00:10:28,240 00:10:33,399 I always spend time in making the garnish look pretty, I always spend time in making the garnish look pretty,
202 00:10:33,600 00:10:38,799 but by the time I come back to the pans that I tossed the peanuts... but by the time I come back to the pans that I tossed the peanuts...
203 00:10:39,000 00:10:39,960 Oh... Oh...
204 00:10:40,159 00:10:41,440 ..it's all burned. ..it's all burned.
205 00:10:41,639 00:10:44,679 Haha! It's burned! Haha! It's burned!
206 00:10:44,879 00:10:46,159 So I have to chuck them away... So I have to chuck them away...
207 00:10:46,360 00:10:47,519 I forgot it. I forgot it.
208 00:10:47,720 00:10:49,440 ..and redo again. ..and redo again.
209 00:10:49,639 00:10:52,519 After I done all the garnish I'm gonna start cooking. After I done all the garnish I'm gonna start cooking.
210 00:10:52,720 00:10:54,080 So it won't be long hopefully. So it won't be long hopefully.
211 00:10:54,279 00:10:55,960 (LAUGHS) (LAUGHS)
212 00:11:00,600 00:11:03,080 I was preparing the sauce, the main sauce. I was preparing the sauce, the main sauce.
213 00:11:03,279 00:11:06,919 So our chilli oil paste, that's gonna be the base of the sauce. So our chilli oil paste, that's gonna be the base of the sauce.
214 00:11:07,120 00:11:09,240 They have to boiled with the tamarind water. They have to boiled with the tamarind water.
215 00:11:11,440 00:11:12,919 So the way I've prepared the chilli oil, So the way I've prepared the chilli oil,
216 00:11:13,120 00:11:17,600 I have to confit in oil to make soft enough to blend it. I have to confit in oil to make soft enough to blend it.
217 00:11:17,799 00:11:20,600 I have to prepare with sauce and palm sugar. I have to prepare with sauce and palm sugar.
218 00:11:20,799 00:11:23,919 So actually I have to just finish the sauce, cook the noodles. So actually I have to just finish the sauce, cook the noodles.
219 00:11:24,120 00:11:28,159 I will be able to be on time if I keep pushing right now. (LAUGHS) I will be able to be on time if I keep pushing right now. (LAUGHS)
220 00:11:28,399 00:11:31,519 If I relax, just try to be concentrated, focus on what I'm doing. If I relax, just try to be concentrated, focus on what I'm doing.
221 00:11:31,720 00:11:35,360 At the moment everything is going perfect. Let's pray. At the moment everything is going perfect. Let's pray.
222 00:11:41,919 00:11:44,279 My impressions of the home cooks... My impressions of the home cooks...
223 00:11:44,480 00:11:46,919 Their skill set's good. Their skill set's good.
224 00:11:47,120 00:11:49,440 Don't tell your chef... (LAUGHS) Don't tell your chef... (LAUGHS)
225 00:11:49,639 00:11:53,039 But you can't expect them to have, you know, the knife skills But you can't expect them to have, you know, the knife skills
226 00:11:53,240 00:11:56,919 or the time management or the tidiness of a professional chef. or the time management or the tidiness of a professional chef.
227 00:11:57,120 00:12:00,840 We're a professional, you know? And those guys are home cooks. We're a professional, you know? And those guys are home cooks.
228 00:12:02,399 00:12:06,039 Here in the kitchen is nothing like cooking at home. Here in the kitchen is nothing like cooking at home.
229 00:12:06,240 00:12:07,639 The pressure, you know, The pressure, you know,
230 00:12:07,840 00:12:10,200 you're up against professionals who do this every day. you're up against professionals who do this every day.
231 00:12:10,399 00:12:12,879 And, you know, I just cook at home for my family. And, you know, I just cook at home for my family.
232 00:12:13,080 00:12:16,279 (LAUGHS) So it is really, really nerve-racking. (LAUGHS) So it is really, really nerve-racking.
233 00:12:16,480 00:12:20,279 Hello, chef. Probably want to get that in fairly soon, eh? Hello, chef. Probably want to get that in fairly soon, eh?
234 00:12:20,480 00:12:21,279 Yeah. Yeah.
235 00:12:21,480 00:12:23,240 Like, 'cause you're running out of time. Like, 'cause you're running out of time.
236 00:12:26,000 00:12:28,000 Shona, there's just under 15 minutes to go. Shona, there's just under 15 minutes to go.
237 00:12:28,200 00:12:29,840 Yeah. How do you think you're going? Yeah. How do you think you're going?
238 00:12:30,039 00:12:32,480 I'm alright, yeah. I'm prepared. I'm alright, yeah. I'm prepared.
239 00:12:32,679 00:12:35,600 I'm just trying to cook this chicken breast. I'm just trying to cook this chicken breast.
240 00:12:35,799 00:12:38,679 For me, chicken breast is very easy to go dry. For me, chicken breast is very easy to go dry.
241 00:12:38,879 00:12:40,080 Yeah. So how... Yeah. So how...
242 00:12:40,279 00:12:42,519 ..what are you gonna do to try and not dry it out? ..what are you gonna do to try and not dry it out?
243 00:12:42,720 00:12:44,679 I've actually got some coconut water. I've actually got some coconut water.
244 00:12:44,879 00:12:46,200 Adding a little bit of coconut water Adding a little bit of coconut water
245 00:12:46,399 00:12:48,320 just helps to make the chicken soft and tender. just helps to make the chicken soft and tender.
246 00:12:48,519 00:12:52,360 I add it all, mix the egg at the side and just whip it all together. I add it all, mix the egg at the side and just whip it all together.
247 00:12:52,559 00:12:54,440 Really the cooking doesn't take too long for this. Really the cooking doesn't take too long for this.
248 00:12:54,639 00:12:57,759 OK. So we'll see how we go. (LAUGHS) OK. So we'll see how we go. (LAUGHS)
249 00:13:01,720 00:13:03,879 You have to balance the sauce quite well. You have to balance the sauce quite well.
250 00:13:04,080 00:13:07,919 Brown sugar, fish sauce and the tamarind base. Brown sugar, fish sauce and the tamarind base.
251 00:13:08,120 00:13:08,919 Yep. Yep.
252 00:13:09,120 00:13:12,360 Tamarind gives you a sour, tangy and earthy taste. Tamarind gives you a sour, tangy and earthy taste.
253 00:13:12,559 00:13:16,360 I used to cook for my friends and my friends said, "Oh, too sour!" I used to cook for my friends and my friends said, "Oh, too sour!"
254 00:13:16,559 00:13:19,279 So sometimes I don't want to put too much tamarind paste, So sometimes I don't want to put too much tamarind paste,
255 00:13:19,480 00:13:22,879 so that's the way we go. so that's the way we go.
256 00:13:23,080 00:13:24,519 (LAUGHS) (LAUGHS)
257 00:13:25,559 00:13:26,840 DAN HONG: Ten minutes to go DAN HONG: Ten minutes to go
258 00:13:27,039 00:13:29,320 until you've got to get your plate up on the pass. until you've got to get your plate up on the pass.
259 00:13:29,519 00:13:33,080 Just... underestimated the time. Just... underestimated the time.
260 00:13:33,279 00:13:38,000 So I spend too much time doing all the garnish things first. So I spend too much time doing all the garnish things first.
261 00:13:38,200 00:13:39,480 DAN HONG: Nakarin. Yes. DAN HONG: Nakarin. Yes.
262 00:13:39,679 00:13:41,639 It's just under ten minutes to go. I know. It's just under ten minutes to go. I know.
263 00:13:41,840 00:13:43,840 I don't see anything on the stove. I know. I don't see anything on the stove. I know.
264 00:13:44,039 00:13:46,720 What's going on, man? What's going on? You've gotta start cooking! What's going on, man? What's going on? You've gotta start cooking!
265 00:13:46,919 00:13:49,120 I just underestimated. I just underestimated.
266 00:13:49,320 00:13:50,799 Well, luckily you're using fresh pasta Well, luckily you're using fresh pasta
267 00:13:51,000 00:13:54,159 because, ah, if it was dried, you'd be done. because, ah, if it was dried, you'd be done.
268 00:13:54,360 00:13:57,279 You've got under ten minutes. I'm gonna leave you to it, OK? Good luck. You've got under ten minutes. I'm gonna leave you to it, OK? Good luck.
269 00:13:58,320 00:14:01,840 I make the sauce quite thick I make the sauce quite thick
270 00:14:02,039 00:14:06,879 so I'm sure, like, the stock will stick with the fettuccini. so I'm sure, like, the stock will stick with the fettuccini.
271 00:14:07,080 00:14:10,360 But I need all the time for assembling But I need all the time for assembling
272 00:14:10,559 00:14:12,879 all the pad Thai together. all the pad Thai together.
273 00:14:16,799 00:14:19,919 SHONA: When I'm cooking Thai I don't weigh things a lot. SHONA: When I'm cooking Thai I don't weigh things a lot.
274 00:14:20,120 00:14:22,399 I just guess and, you know, I'll adjust things, I just guess and, you know, I'll adjust things,
275 00:14:22,600 00:14:23,879 but you can taste it but you can taste it
276 00:14:24,080 00:14:26,480 when you've put your heart and soul into a good dish. when you've put your heart and soul into a good dish.
277 00:14:30,440 00:14:33,399 Don't forget the prawns. Prawns. Prawns. Don't forget the prawns. Prawns. Prawns.
278 00:14:33,600 00:14:35,480 Hope the prawns aren't raw, then. Hope the prawns aren't raw, then.
279 00:14:35,679 00:14:37,120 Yes, chef. Yes, chef.
280 00:14:43,519 00:14:45,519 Yeah, it was a little bit spicy. Yeah, it was a little bit spicy.
281 00:14:45,720 00:14:48,440 But finally, when I was finishing the cooking on the wok, But finally, when I was finishing the cooking on the wok,
282 00:14:48,639 00:14:50,480 I said, "That one needs more power." I said, "That one needs more power."
283 00:14:50,679 00:14:53,480 So I asked to get chilli oil and I put some in there. So I asked to get chilli oil and I put some in there.
284 00:14:53,679 00:14:55,600 And that was amazing, I think. And that was amazing, I think.
285 00:15:00,120 00:15:02,320 CAT: I've cold soaked the noodles for quite a while CAT: I've cold soaked the noodles for quite a while
286 00:15:02,519 00:15:04,399 to soften the texture up to soften the texture up
287 00:15:04,600 00:15:08,039 and the last minutes in the hot wok will actually get the texture right. and the last minutes in the hot wok will actually get the texture right.
288 00:15:08,240 00:15:11,399 You want it to be firm like pasta, you want it to be al dente. You want it to be firm like pasta, you want it to be al dente.
289 00:15:16,039 00:15:19,120 DAN HONG: Two minutes left, guys! There's two minutes! DAN HONG: Two minutes left, guys! There's two minutes!
290 00:15:19,320 00:15:23,080 MELISSA LEONG: You really, really need to get your plates on the pass. MELISSA LEONG: You really, really need to get your plates on the pass.
291 00:15:32,799 00:15:36,080 TRAN: When I serve I get the noodle and vegetable first TRAN: When I serve I get the noodle and vegetable first
292 00:15:36,279 00:15:37,840 and the prawn on the top. and the prawn on the top.
293 00:15:38,039 00:15:41,440 Presentation is my way I use to present the dish Presentation is my way I use to present the dish
294 00:15:41,639 00:15:43,720 when I cook for my family. when I cook for my family.
295 00:15:46,080 00:15:51,320 You might look, oh, it's pasta, but I want to surprise the judges. You might look, oh, it's pasta, but I want to surprise the judges.
296 00:15:52,559 00:15:55,440 MELISSA LEONG: One minute! One minute! MELISSA LEONG: One minute! One minute!
297 00:16:00,399 00:16:02,360 That looks nice. Thank you. That looks nice. Thank you.
298 00:16:03,399 00:16:05,000 Nakarin! DAN HONG: Ten seconds. Nakarin! DAN HONG: Ten seconds.
299 00:16:05,200 00:16:06,840 Nakarin! Ten seconds! Nakarin! Ten seconds!
300 00:16:12,080 00:16:14,200 Quick, quick! Quick, quick!
301 00:16:16,080 00:16:18,639 (APPLAUSE) (APPLAUSE)
302 00:16:22,440 00:16:24,120 Phew! Phew!
303 00:16:24,320 00:16:29,240 I thought I probably couldn't make it, but at least I plated up. I thought I probably couldn't make it, but at least I plated up.
304 00:16:29,440 00:16:31,000 MARK OLIVE: Oh, look at these prawns. MARK OLIVE: Oh, look at these prawns.
305 00:16:31,200 00:16:33,639 You just want to hoover them down, don't you? You just want to hoover them down, don't you?
306 00:16:33,840 00:16:36,799 You can taste the sweetness, you can taste the sour. You can taste the sweetness, you can taste the sour.
307 00:16:37,840 00:16:39,720 The best plate on the pass was... The best plate on the pass was...
308 00:16:46,120 00:16:48,320 MAEVE O'MEARA: Our home cooks and apprentice chef Pepe MAEVE O'MEARA: Our home cooks and apprentice chef Pepe
309 00:16:48,519 00:16:51,919 have just plated up the classic Thai dish of pad Thai have just plated up the classic Thai dish of pad Thai
310 00:16:52,120 00:16:54,279 and now blind tasting judge Mark and now blind tasting judge Mark
311 00:16:54,480 00:16:57,559 will taste and consider all of their dishes. will taste and consider all of their dishes.
312 00:16:57,759 00:17:00,000 Doesn't it smell great out here? Doesn't it smell great out here?
313 00:17:00,200 00:17:02,759 It's gonna be a fun tasting, I think. It's gonna be a fun tasting, I think.
314 00:17:02,960 00:17:06,119 MELISSA LEONG: Mark, this is a prawn pad Thai with tofu. MELISSA LEONG: Mark, this is a prawn pad Thai with tofu.
315 00:17:06,319 00:17:07,799 It looks really colourful, It looks really colourful,
316 00:17:08,000 00:17:11,680 it looks pretty authentic too with all of these elements here. it looks pretty authentic too with all of these elements here.
317 00:17:19,440 00:17:21,880 The noodle's beautiful. Nice and juicy. The noodle's beautiful. Nice and juicy.
318 00:17:22,079 00:17:25,880 Goes really well with the overall flavour profile of this plate. Goes really well with the overall flavour profile of this plate.
319 00:17:26,079 00:17:28,319 This prawn is cooked perfect. This prawn is cooked perfect.
320 00:17:28,519 00:17:29,880 The spice is there as well, The spice is there as well,
321 00:17:30,079 00:17:32,240 just coming through on the back of my throat now, just coming through on the back of my throat now,
322 00:17:32,440 00:17:34,319 but I'm not getting much of that sour. but I'm not getting much of that sour.
323 00:17:34,519 00:17:36,960 For me it was just a little bit sweet. For me it was just a little bit sweet.
324 00:17:37,160 00:17:40,920 Needed a little bit more sourness to make this all come together. Needed a little bit more sourness to make this all come together.
325 00:17:41,119 00:17:42,880 Otherwise fantastic. Otherwise fantastic.
326 00:17:44,240 00:17:46,799 DAN HONG: This is a chicken pad Thai. DAN HONG: This is a chicken pad Thai.
327 00:17:47,000 00:17:49,039 Isn't this presentation really nice? Isn't this presentation really nice?
328 00:17:49,240 00:17:51,480 But I guess it's all about the taste. But I guess it's all about the taste.
329 00:17:59,759 00:18:02,880 Wow, I'm not getting much flavour there. Wow, I'm not getting much flavour there.
330 00:18:03,079 00:18:06,839 I can't get that punchy flavour of the fish sauce. I can't get that punchy flavour of the fish sauce.
331 00:18:07,039 00:18:08,960 But the chicken is nice. It's nice and juicy. But the chicken is nice. It's nice and juicy.
332 00:18:09,160 00:18:13,720 They used a secret technique of adding coconut water They used a secret technique of adding coconut water
333 00:18:13,920 00:18:16,160 while cooking their chicken to keep it moist. while cooking their chicken to keep it moist.
334 00:18:16,359 00:18:18,559 Oh, so it's almost like being poached. Oh, so it's almost like being poached.
335 00:18:18,759 00:18:19,559 Yes. Yes.
336 00:18:19,759 00:18:22,559 Overall, the noodles are al dente Overall, the noodles are al dente
337 00:18:22,759 00:18:25,079 but the saltiness isn't there for me. but the saltiness isn't there for me.
338 00:18:25,279 00:18:26,920 But the chicken is great. But the chicken is great.
339 00:18:27,119 00:18:28,839 And we've got to give them credit for that. And we've got to give them credit for that.
340 00:18:29,039 00:18:33,240 Mark, this is a prawn and garlic chive pad Thai. Mark, this is a prawn and garlic chive pad Thai.
341 00:18:33,440 00:18:35,279 Oh, look at these prawns. Oh, look at these prawns.
342 00:18:35,480 00:18:37,160 You just want to hoover them down, don't you? You just want to hoover them down, don't you?
343 00:18:37,359 00:18:39,559 Yeah, they're huge. Very generous-looking prawns. Yeah, they're huge. Very generous-looking prawns.
344 00:18:39,799 00:18:42,279 I'm just gonna have to dive straight in. Go for it. I'm just gonna have to dive straight in. Go for it.
345 00:18:42,480 00:18:43,920 (LAUGHS) I would. (LAUGHS) I would.
346 00:18:50,880 00:18:53,000 This prawn is just so nice and juicy This prawn is just so nice and juicy
347 00:18:53,200 00:18:59,200 and I can taste that garlic through the actual noodle itself. and I can taste that garlic through the actual noodle itself.
348 00:18:59,400 00:19:01,039 This is a really nice pad Thai This is a really nice pad Thai
349 00:19:01,240 00:19:04,680 but it's just missing a little something. but it's just missing a little something.
350 00:19:04,880 00:19:07,000 Maybe if they put an egg through this Maybe if they put an egg through this
351 00:19:07,200 00:19:08,880 it would've given it another level. it would've given it another level.
352 00:19:09,079 00:19:10,359 Interesting dish. Interesting dish.
353 00:19:10,559 00:19:13,240 It's not like a traditional Thai that you'd see in Australia. It's not like a traditional Thai that you'd see in Australia.
354 00:19:13,440 00:19:15,720 All of those different elements has opened my head All of those different elements has opened my head
355 00:19:15,920 00:19:17,880 to what a pad Thai could be. to what a pad Thai could be.
356 00:19:18,079 00:19:23,880 Chicken and prawn pad Thai. You've had two prawns, you've had a chicken. Chicken and prawn pad Thai. You've had two prawns, you've had a chicken.
357 00:19:24,079 00:19:25,559 Now you're having a chicken and prawn. Now you're having a chicken and prawn.
358 00:19:25,759 00:19:26,680 (LAUGHS) (LAUGHS)
359 00:19:26,880 00:19:30,680 It looks fantastic and with the nuts and everything else - wow! It looks fantastic and with the nuts and everything else - wow!
360 00:19:37,720 00:19:40,240 This is very spicy. This is very spicy.
361 00:19:40,440 00:19:43,920 It is warm but I can taste everything else through there. It is warm but I can taste everything else through there.
362 00:19:44,119 00:19:46,240 This is a nice balance of flavours. This is a nice balance of flavours.
363 00:19:46,440 00:19:48,079 I'm really enjoying it. I'm really enjoying it.
364 00:19:48,279 00:19:50,720 You can taste the sweetness, you can taste the sour. You can taste the sweetness, you can taste the sour.
365 00:19:50,920 00:19:53,119 Overall a flavoursome plate. Overall a flavoursome plate.
366 00:19:53,319 00:19:55,160 Really, really pops in your mouth. Really, really pops in your mouth.
367 00:19:55,359 00:19:57,440 And just very well cooked. And just very well cooked.
368 00:19:58,480 00:20:02,319 This is a prawn fettuccini pad Thai. This is a prawn fettuccini pad Thai.
369 00:20:03,759 00:20:06,119 Is it Italian week? (LAUGHS) Is it Italian week? (LAUGHS)
370 00:20:06,319 00:20:07,839 It looks interesting. It looks interesting.
371 00:20:08,039 00:20:10,000 It looks really pretty. It looks really pretty.
372 00:20:10,200 00:20:12,359 I think texturally it's gonna be really interesting too I think texturally it's gonna be really interesting too
373 00:20:12,559 00:20:15,039 with the fettuccini. with the fettuccini.
374 00:20:18,119 00:20:19,640 Oh, yeah. Get in there. Oh, yeah. Get in there.
375 00:20:24,839 00:20:27,559 The prawn is very moist, very juicy. The prawn is very moist, very juicy.
376 00:20:27,759 00:20:30,880 I'm just worried about the pasta element to this I'm just worried about the pasta element to this
377 00:20:31,079 00:20:33,400 because it's got that wheat element to it. because it's got that wheat element to it.
378 00:20:33,599 00:20:35,039 I'm a bit confused. I'm a bit confused.
379 00:20:35,240 00:20:38,960 With pad Thai, those rice noodles soak all the seasoning. With pad Thai, those rice noodles soak all the seasoning.
380 00:20:39,160 00:20:42,440 But with a pasta, it coats the noodle. But with a pasta, it coats the noodle.
381 00:20:42,640 00:20:45,400 Overall, prawn was cooked perfect. Overall, prawn was cooked perfect.
382 00:20:45,599 00:20:48,559 Yeah, my mouth's all over the shop at the moment trying to figure out Yeah, my mouth's all over the shop at the moment trying to figure out
383 00:20:48,759 00:20:50,599 the pasta element of this. the pasta element of this.
384 00:20:50,799 00:20:54,640 Well, you've got five plates of pad Thai on the pass - Well, you've got five plates of pad Thai on the pass -
385 00:20:54,839 00:20:57,960 four from our home cooks, one from apprentice chef Pepe. four from our home cooks, one from apprentice chef Pepe.
386 00:20:58,160 00:20:59,799 You're deciding. You're deciding.
387 00:21:05,200 00:21:08,240 MAEVE O'MEARA: Our home cooks have put their tradition and know-how on display MAEVE O'MEARA: Our home cooks have put their tradition and know-how on display
388 00:21:08,440 00:21:11,200 with their best version of pad Thai. with their best version of pad Thai.
389 00:21:11,400 00:21:15,200 Now blind tasting judge Mark will decide if they've managed to outcook Now blind tasting judge Mark will decide if they've managed to outcook
390 00:21:15,400 00:21:18,759 apprentice chef Pepe from restaurant Easy Tiger. apprentice chef Pepe from restaurant Easy Tiger.
391 00:21:21,160 00:21:23,160 First night of Thai week First night of Thai week
392 00:21:23,359 00:21:27,880 and what better dish to start off Thai week than pad Thai? and what better dish to start off Thai week than pad Thai?
393 00:21:28,079 00:21:29,359 Home cooks, Home cooks,
394 00:21:29,559 00:21:32,000 who's done enough to win tonight? who's done enough to win tonight?
395 00:21:32,200 00:21:33,480 Ohhh! Ohhh!
396 00:21:33,680 00:21:35,200 (ALL LAUGH) (ALL LAUGH)
397 00:21:36,359 00:21:40,000 So Mark, which plate was your favourite? So Mark, which plate was your favourite?
398 00:21:40,200 00:21:43,880 For me, the best plate on the pass was... For me, the best plate on the pass was...
399 00:21:48,400 00:21:50,279 ..chicken and prawn pad Thai. ..chicken and prawn pad Thai.
400 00:21:52,720 00:21:54,000 Who did this one? Who did this one?
401 00:21:54,200 00:21:56,279 (APPLAUSE) (APPLAUSE)
402 00:21:56,480 00:21:58,240 Well done, Pepe. Thank you so much. Well done, Pepe. Thank you so much.
403 00:21:58,440 00:22:01,960 That flavour profile came through, and you like your chilli, don't you? That flavour profile came through, and you like your chilli, don't you?
404 00:22:02,160 00:22:04,680 (LAUGHS) I like the spiciness. (LAUGHS) I like the spiciness.
405 00:22:04,880 00:22:08,559 Great job anyway, mate, and... your restaurant should be proud. Great job anyway, mate, and... your restaurant should be proud.
406 00:22:08,759 00:22:10,400 I think what he delivered was pretty good I think what he delivered was pretty good
407 00:22:10,599 00:22:12,440 under the conditions that he was given. under the conditions that he was given.
408 00:22:12,640 00:22:13,920 He learns fast. He learns fast.
409 00:22:14,119 00:22:17,000 Now I feel more relaxed, you know, after all the pressure. Now I feel more relaxed, you know, after all the pressure.
410 00:22:17,200 00:22:19,680 Yeah, much better. Thank you, guys. Yeah, much better. Thank you, guys.
411 00:22:19,880 00:22:21,640 DAN HONG: Mark, what plate on the pass DAN HONG: Mark, what plate on the pass
412 00:22:21,839 00:22:23,920 did not live up to your expectations? did not live up to your expectations?
413 00:22:24,119 00:22:28,079 The plate that didn't live up to my expectations was... The plate that didn't live up to my expectations was...
414 00:22:31,519 00:22:33,079 ..the chicken pad Thai. ..the chicken pad Thai.
415 00:22:35,880 00:22:37,799 Whose was that? Me. Whose was that? Me.
416 00:22:38,000 00:22:39,960 Oh, Shona! Oh, Shona!
417 00:22:40,160 00:22:42,680 That's OK! There's a lot of good dishes up there. That's OK! There's a lot of good dishes up there.
418 00:22:42,880 00:22:45,720 Look, that chicken was just so moist. Look, that chicken was just so moist.
419 00:22:45,920 00:22:49,720 It was just lacking just that little bit of depth of flavour. It was just lacking just that little bit of depth of flavour.
420 00:22:49,920 00:22:53,440 I was happy with it and then I saw the other dishes on the pass I was happy with it and then I saw the other dishes on the pass
421 00:22:53,640 00:22:56,519 and thought, they've gone a little bit further than I have. and thought, they've gone a little bit further than I have.
422 00:22:56,720 00:22:58,039 But I've had a lot of fun. But I've had a lot of fun.
423 00:22:58,240 00:23:01,200 Congratulations to Pepe and Easy Tiger. Congratulations to Pepe and Easy Tiger.
424 00:23:01,400 00:23:03,480 You got best plate on the pass! You got best plate on the pass!
425 00:23:03,680 00:23:06,160 (APPLAUSE) (APPLAUSE)
426 00:23:06,359 00:23:08,480 Well done. Well done! Well done. Well done!
427 00:23:09,720 00:23:10,759 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
428 00:23:11,000 00:23:13,440 MAN: My philosophy on food is whatever you do, cook from your heart. MAN: My philosophy on food is whatever you do, cook from your heart.
429 00:23:13,640 00:23:15,319 What is this doing on the bench? What is this doing on the bench?
430 00:23:15,519 00:23:17,200 WOMAN: The dish came from my grandmother. WOMAN: The dish came from my grandmother.
431 00:23:17,400 00:23:18,960 A vegetarian version of massaman? A vegetarian version of massaman?
432 00:23:19,160 00:23:21,519 Why can't it be a vegetarian massaman? Why can't it be a vegetarian massaman?
433 00:23:21,720 00:23:23,000 MARK AND DAN HONG: Wow. MARK AND DAN HONG: Wow.
434 00:23:23,200 00:23:26,519 MELISSA LEONG: This massaman curry has a lot of flavour going for it! MELISSA LEONG: This massaman curry has a lot of flavour going for it!
435 00:23:26,720 00:23:29,359 And later in the week, join me at Easy Tiger And later in the week, join me at Easy Tiger
436 00:23:29,559 00:23:31,359 and see how classic Thai flavours and see how classic Thai flavours
437 00:23:31,559 00:23:34,319 transform into fresh and exciting cuisine. transform into fresh and exciting cuisine.
438 00:23:34,519 00:23:38,880 What a surprise! It's sour, balanced and fresh. Delicious! What a surprise! It's sour, balanced and fresh. Delicious!