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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! |