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1 | 00:00:02,240 | 00:00:03,840 | MAEVE O'MEARA: Tonight on the Chef's Line, | MAEVE O'MEARA: Tonight on the Chef's Line, |
2 | 00:00:04,040 | 00:00:06,400 | the station chef from Melbourne restaurant Bar Lourinha | the station chef from Melbourne restaurant Bar Lourinha |
3 | 00:00:06,600 | 00:00:08,800 | will take on our three remaining home cooks, | will take on our three remaining home cooks, |
4 | 00:00:09,000 | 00:00:12,520 | who think they've got what it takes to beat her at her own game. | who think they've got what it takes to beat her at her own game. |
5 | 00:00:12,720 | 00:00:15,840 | The challenge - to showcase their own creative flair | The challenge - to showcase their own creative flair |
6 | 00:00:16,040 | 00:00:18,120 | with the Spanish favourite sardines. | with the Spanish favourite sardines. |
7 | 00:00:18,320 | 00:00:20,720 | PEDRO: I get this recipe from my mum - it's a little secret. | PEDRO: I get this recipe from my mum - it's a little secret. |
8 | 00:00:20,920 | 00:00:22,200 | ALISA: I love cooking sardines. | ALISA: I love cooking sardines. |
9 | 00:00:22,400 | 00:00:24,200 | ADRIAN: It's exactly the colour we're after. | ADRIAN: It's exactly the colour we're after. |
10 | 00:00:24,400 | 00:00:25,960 | It's the ultimate food fight | It's the ultimate food fight |
11 | 00:00:26,160 | 00:00:28,320 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
12 | 00:00:28,560 | 00:00:31,680 | MELISSA LEONG: This person obviously knows what they're doing when it comes to sardines. | MELISSA LEONG: This person obviously knows what they're doing when it comes to sardines. |
13 | 00:00:31,880 | 00:00:32,840 | DAN HONG: Wow. | DAN HONG: Wow. |
14 | 00:00:33,040 | 00:00:35,000 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
15 | 00:00:35,200 | 00:00:37,080 | I love, love, love this dish. | I love, love, love this dish. |
16 | 00:00:37,280 | 00:00:39,400 | Judged by executive chef Dan Hong... | Judged by executive chef Dan Hong... |
17 | 00:00:40,720 | 00:00:42,600 | ..renowned chef Mark Olive, | ..renowned chef Mark Olive, |
18 | 00:00:42,800 | 00:00:45,120 | and food writer Melissa Leong. | and food writer Melissa Leong. |
19 | 00:00:45,320 | 00:00:46,880 | Let's cook! | Let's cook! |
20 | 00:00:47,080 | 00:00:49,240 | Which home cook has what it takes | Which home cook has what it takes |
21 | 00:00:49,440 | 00:00:51,880 | to make it to the end of the chefs' line? | to make it to the end of the chefs' line? |
22 | 00:01:01,920 | 00:01:04,520 | Tonight Spanish week gets even more challenging | Tonight Spanish week gets even more challenging |
23 | 00:01:04,720 | 00:01:07,480 | for our three remaining home cooks - | for our three remaining home cooks - |
24 | 00:01:07,680 | 00:01:10,360 | electrician with Spanish heritage Adrian... | electrician with Spanish heritage Adrian... |
25 | 00:01:10,560 | 00:01:13,040 | Every time I go to Spain, I try different things | Every time I go to Spain, I try different things |
26 | 00:01:13,240 | 00:01:16,080 | and then if I find something nice, I have to learn how to make it. | and then if I find something nice, I have to learn how to make it. |
27 | 00:01:16,280 | 00:01:18,600 | ..Spanish born Pedro... | ..Spanish born Pedro... |
28 | 00:01:18,800 | 00:01:20,400 | PEDRO: I learn everything from my mum, | PEDRO: I learn everything from my mum, |
29 | 00:01:20,600 | 00:01:22,920 | so that really old and traditional recipes. | so that really old and traditional recipes. |
30 | 00:01:23,120 | 00:01:24,560 | ALL: Ooh! | ALL: Ooh! |
31 | 00:01:26,240 | 00:01:27,920 | ..and mother of two Alisa. | ..and mother of two Alisa. |
32 | 00:01:28,120 | 00:01:29,720 | ALISA: I've always loved Spanish food, | ALISA: I've always loved Spanish food, |
33 | 00:01:29,920 | 00:01:31,920 | and then I married my husband, who is half Spanish, | and then I married my husband, who is half Spanish, |
34 | 00:01:32,120 | 00:01:35,520 | so that sort of consolidated my love of... of everything Spanish. | so that sort of consolidated my love of... of everything Spanish. |
35 | 00:01:35,720 | 00:01:36,840 | MAN: Lovely! | MAN: Lovely! |
36 | 00:01:37,040 | 00:01:39,280 | All of our home cooks are taking on the chefs' line | All of our home cooks are taking on the chefs' line |
37 | 00:01:39,480 | 00:01:41,720 | from renowned Spanish restaurant Bar Lourinha, | from renowned Spanish restaurant Bar Lourinha, |
38 | 00:01:41,920 | 00:01:45,040 | which is led by owner and head chef Matt McConnell. | which is led by owner and head chef Matt McConnell. |
39 | 00:01:45,240 | 00:01:49,480 | Guys, I've got an order in for 22. One kingfish, two croquettes please. | Guys, I've got an order in for 22. One kingfish, two croquettes please. |
40 | 00:01:49,680 | 00:01:50,720 | Yes, chef! | Yes, chef! |
41 | 00:01:50,920 | 00:01:52,920 | At Bar Lourinha what we're really trying to create here | At Bar Lourinha what we're really trying to create here |
42 | 00:01:53,120 | 00:01:54,440 | is a really good, fun experience. | is a really good, fun experience. |
43 | 00:01:54,640 | 00:01:56,440 | We have really, really professional service, | We have really, really professional service, |
44 | 00:01:56,640 | 00:01:58,240 | really, really good produce as well. | really, really good produce as well. |
45 | 00:01:58,440 | 00:01:59,720 | Matt celebrates | Matt celebrates |
46 | 00:01:59,920 | 00:02:03,960 | the glorious Spanish tradition of tapas or small shared plates. | the glorious Spanish tradition of tapas or small shared plates. |
47 | 00:02:04,160 | 00:02:08,200 | Mmm. That cheesecake, that's just so luscious! | Mmm. That cheesecake, that's just so luscious! |
48 | 00:02:08,400 | 00:02:10,640 | Bar Lourinha has won multiple awards | Bar Lourinha has won multiple awards |
49 | 00:02:10,840 | 00:02:13,960 | and is regarded as one of Melbourne's most vibrant restaurants. | and is regarded as one of Melbourne's most vibrant restaurants. |
50 | 00:02:15,200 | 00:02:18,440 | Oh, that's seriously delicious, isn't it? | Oh, that's seriously delicious, isn't it? |
51 | 00:02:18,640 | 00:02:20,880 | DAN HONG: Welcome to The Chefs' Line! | DAN HONG: Welcome to The Chefs' Line! |
52 | 00:02:21,080 | 00:02:24,640 | Congratulations for making it one step further tonight. | Congratulations for making it one step further tonight. |
53 | 00:02:24,840 | 00:02:26,120 | MARK OLIVE: So you guys all fired up? | MARK OLIVE: So you guys all fired up? |
54 | 00:02:26,320 | 00:02:27,880 | You ready to go? Yep. | You ready to go? Yep. |
55 | 00:02:28,080 | 00:02:32,200 | Well, Pedro last night you had the best plate on the pass. | Well, Pedro last night you had the best plate on the pass. |
56 | 00:02:32,400 | 00:02:36,400 | That tortilla was really unique, and it was super tasty. | That tortilla was really unique, and it was super tasty. |
57 | 00:02:36,600 | 00:02:37,680 | Thank you. | Thank you. |
58 | 00:02:37,880 | 00:02:39,160 | Head chef Matt, | Head chef Matt, |
59 | 00:02:39,360 | 00:02:42,800 | who in your chefs' line is next to represent your restaurant? | who in your chefs' line is next to represent your restaurant? |
60 | 00:02:43,000 | 00:02:46,160 | Stepping up tonight, Dan, will be Tomoko, our station chef. | Stepping up tonight, Dan, will be Tomoko, our station chef. |
61 | 00:02:46,360 | 00:02:49,280 | Station chef Tomoko, it's time to step up. | Station chef Tomoko, it's time to step up. |
62 | 00:02:49,480 | 00:02:52,240 | Tomoko. How are you feeling? | Tomoko. How are you feeling? |
63 | 00:02:52,440 | 00:02:53,640 | I'm a bit nervous. | I'm a bit nervous. |
64 | 00:02:53,840 | 00:02:56,200 | Especially seeing the last night's... | Especially seeing the last night's... |
65 | 00:02:56,400 | 00:02:57,920 | ..you know, cook amazing food. | ..you know, cook amazing food. |
66 | 00:02:58,120 | 00:03:01,360 | Tonight guys, you are going to cook a Spanish favourite. | Tonight guys, you are going to cook a Spanish favourite. |
67 | 00:03:01,560 | 00:03:03,480 | Sardines! | Sardines! |
68 | 00:03:04,600 | 00:03:06,280 | MAEVE O'MEARA: Sardines are a much-loved fish | MAEVE O'MEARA: Sardines are a much-loved fish |
69 | 00:03:06,480 | 00:03:10,280 | that heralds Spanish summer like no other ingredient. | that heralds Spanish summer like no other ingredient. |
70 | 00:03:10,480 | 00:03:13,600 | In the hands of an experienced cook, they sing with flavour. | In the hands of an experienced cook, they sing with flavour. |
71 | 00:03:14,760 | 00:03:16,680 | As you know, one of us will be deciding | As you know, one of us will be deciding |
72 | 00:03:16,880 | 00:03:18,760 | who the best plate on the pass is, | who the best plate on the pass is, |
73 | 00:03:18,960 | 00:03:21,760 | and tonight it's Melissa! | and tonight it's Melissa! |
74 | 00:03:23,080 | 00:03:25,760 | Melissa will taste and judge everyone's sardine creation | Melissa will taste and judge everyone's sardine creation |
75 | 00:03:25,960 | 00:03:30,080 | not knowing whether it was served by a home cook or the restaurant. | not knowing whether it was served by a home cook or the restaurant. |
76 | 00:03:30,280 | 00:03:33,160 | You have 45 minutes - let's cook! | You have 45 minutes - let's cook! |
77 | 00:03:33,360 | 00:03:35,360 | Good luck, guys. | Good luck, guys. |
78 | 00:03:41,440 | 00:03:44,480 | I was watching last night's dishes cooked by home cooks. | I was watching last night's dishes cooked by home cooks. |
79 | 00:03:44,680 | 00:03:48,520 | But... yeah, they're really good. I was actually really surprised. | But... yeah, they're really good. I was actually really surprised. |
80 | 00:03:50,160 | 00:03:52,320 | Which makes me more... little more pressure. | Which makes me more... little more pressure. |
81 | 00:03:56,200 | 00:03:57,880 | PEDRO: So I've made Spanish style sardines | PEDRO: So I've made Spanish style sardines |
82 | 00:03:58,080 | 00:03:59,800 | with um... pico rue, | with um... pico rue, |
83 | 00:04:00,000 | 00:04:03,800 | which is a kind of salad made with capsicum on top. | which is a kind of salad made with capsicum on top. |
84 | 00:04:04,000 | 00:04:08,360 | And I put sardines and the pico rue on top of a slice of sourdough bread. | And I put sardines and the pico rue on top of a slice of sourdough bread. |
85 | 00:04:09,480 | 00:04:10,880 | When I make this salad, | When I make this salad, |
86 | 00:04:11,080 | 00:04:15,240 | yellow capsicum, green capsicum, red onion, lemon. | yellow capsicum, green capsicum, red onion, lemon. |
87 | 00:04:15,440 | 00:04:20,160 | So now I'm mixing all the vegetables with sherry and vinegar, olive oil. | So now I'm mixing all the vegetables with sherry and vinegar, olive oil. |
88 | 00:04:20,360 | 00:04:22,240 | So I'm gonna let this marinate for a while. | So I'm gonna let this marinate for a while. |
89 | 00:04:22,440 | 00:04:24,200 | I'm gonna add a little parsley as well. | I'm gonna add a little parsley as well. |
90 | 00:04:24,400 | 00:04:28,120 | It's a nice combination between the flavour of the sardine | It's a nice combination between the flavour of the sardine |
91 | 00:04:28,320 | 00:04:30,120 | and the... and the vegetable. | and the... and the vegetable. |
92 | 00:04:30,320 | 00:04:31,920 | It's really nice. | It's really nice. |
93 | 00:04:34,760 | 00:04:38,160 | Tonight I'm gonna make sardines with a manchego breadcrumb, | Tonight I'm gonna make sardines with a manchego breadcrumb, |
94 | 00:04:38,360 | 00:04:40,560 | bit of parsley and some garlic aioli. | bit of parsley and some garlic aioli. |
95 | 00:04:42,160 | 00:04:44,560 | It's a dish I had on the south coast of Spain a couple of years ago. | It's a dish I had on the south coast of Spain a couple of years ago. |
96 | 00:04:44,760 | 00:04:47,280 | Just blew my mind, it was so beautiful, | Just blew my mind, it was so beautiful, |
97 | 00:04:47,480 | 00:04:49,520 | sitting on the beach eating fresh sardines. | sitting on the beach eating fresh sardines. |
98 | 00:04:49,720 | 00:04:52,040 | It was just magic. I said "I need to learn how to make this." | It was just magic. I said "I need to learn how to make this." |
99 | 00:04:53,720 | 00:04:58,640 | With the aioli it's an egg, cup of olive oil and half a clove of garlic | With the aioli it's an egg, cup of olive oil and half a clove of garlic |
100 | 00:04:58,840 | 00:05:01,400 | and just put the stick blender in the bottom, | and just put the stick blender in the bottom, |
101 | 00:05:01,600 | 00:05:03,080 | hold it there for about ten seconds. | hold it there for about ten seconds. |
102 | 00:05:05,320 | 00:05:07,400 | The reason I made it early was to refrigerate it | The reason I made it early was to refrigerate it |
103 | 00:05:07,600 | 00:05:08,960 | because you get the contrast | because you get the contrast |
104 | 00:05:09,160 | 00:05:11,120 | when you dip a hot sardine into cold aioli. | when you dip a hot sardine into cold aioli. |
105 | 00:05:11,320 | 00:05:12,600 | It makes the dish. | It makes the dish. |
106 | 00:05:12,800 | 00:05:14,680 | DAN HONG: Two minutes! That's a quick way to make aioli. | DAN HONG: Two minutes! That's a quick way to make aioli. |
107 | 00:05:14,880 | 00:05:16,160 | I mean... | I mean... |
108 | 00:05:16,400 | 00:05:19,440 | Well I've put it in the fridge because it's best served cold with a hot dish. | Well I've put it in the fridge because it's best served cold with a hot dish. |
109 | 00:05:19,640 | 00:05:23,040 | I mean even some chefs don't make aioli that quick. | I mean even some chefs don't make aioli that quick. |
110 | 00:05:28,520 | 00:05:30,280 | It's got a kick. It's got a kick. | It's got a kick. It's got a kick. |
111 | 00:05:30,480 | 00:05:33,160 | But it's not about what I think. It's about what Melissa thinks. | But it's not about what I think. It's about what Melissa thinks. |
112 | 00:05:33,360 | 00:05:35,280 | I don't feel totally confident making this dish | I don't feel totally confident making this dish |
113 | 00:05:35,480 | 00:05:37,280 | because I don't cook it often enough. | because I don't cook it often enough. |
114 | 00:05:37,480 | 00:05:39,200 | My wife and kids aren't very fond of sardines, | My wife and kids aren't very fond of sardines, |
115 | 00:05:39,400 | 00:05:41,960 | so the only time I make them is if I'm eating them. | so the only time I make them is if I'm eating them. |
116 | 00:05:44,080 | 00:05:46,760 | ALISA: Today I'm just gonna focus on what I do, | ALISA: Today I'm just gonna focus on what I do, |
117 | 00:05:46,960 | 00:05:48,840 | which is Spanish food | which is Spanish food |
118 | 00:05:49,040 | 00:05:53,040 | but with a few little tweaks that might not be traditionally Spanish. | but with a few little tweaks that might not be traditionally Spanish. |
119 | 00:05:54,960 | 00:05:59,360 | I'm making char grilled sardines with a salsa verde | I'm making char grilled sardines with a salsa verde |
120 | 00:05:59,560 | 00:06:02,040 | and a fennel, orange and parsley salad. | and a fennel, orange and parsley salad. |
121 | 00:06:02,240 | 00:06:04,760 | Well, I'm actually just gonna cook the sardines whole | Well, I'm actually just gonna cook the sardines whole |
122 | 00:06:04,960 | 00:06:06,520 | like they do in Spain. | like they do in Spain. |
123 | 00:06:06,720 | 00:06:08,040 | It's just stuffed with some lemon, | It's just stuffed with some lemon, |
124 | 00:06:08,240 | 00:06:11,880 | a tiny bit of salt, pepper, olive oil and smoked paprika | a tiny bit of salt, pepper, olive oil and smoked paprika |
125 | 00:06:12,080 | 00:06:15,080 | and hopefully the lemon inside will infuse a little bit in the sardines. | and hopefully the lemon inside will infuse a little bit in the sardines. |
126 | 00:06:17,240 | 00:06:18,560 | In the beautiful salsa verde | In the beautiful salsa verde |
127 | 00:06:18,760 | 00:06:20,880 | I added the basil, parsley, bit of garlic, | I added the basil, parsley, bit of garlic, |
128 | 00:06:21,080 | 00:06:22,560 | lemon juice and olive oil. | lemon juice and olive oil. |
129 | 00:06:24,080 | 00:06:26,960 | No, I haven't had this in Spain, but all those ingredients are found in Spain, | No, I haven't had this in Spain, but all those ingredients are found in Spain, |
130 | 00:06:27,160 | 00:06:30,240 | so I just take what I like from Spain and I put it together. | so I just take what I like from Spain and I put it together. |
131 | 00:06:30,440 | 00:06:31,760 | (LAUGHS) | (LAUGHS) |
132 | 00:06:31,960 | 00:06:33,280 | MAEVE O'MEARA: As Alisa plays around | MAEVE O'MEARA: As Alisa plays around |
133 | 00:06:33,480 | 00:06:35,800 | with non-traditional Spanish flavours for her dish... | with non-traditional Spanish flavours for her dish... |
134 | 00:06:36,000 | 00:06:40,800 | So I'm tearing, um... bread now. It's about two days old bread. | So I'm tearing, um... bread now. It's about two days old bread. |
135 | 00:06:41,000 | 00:06:44,880 | ..station chef Tomoko is keeping things classically Spanish | ..station chef Tomoko is keeping things classically Spanish |
136 | 00:06:45,080 | 00:06:47,600 | with the restaurant's take on sardines. | with the restaurant's take on sardines. |
137 | 00:06:47,800 | 00:06:51,040 | So tonight I am making Bar Lourinha sardine dish. | So tonight I am making Bar Lourinha sardine dish. |
138 | 00:06:51,240 | 00:06:54,280 | It's served with bread and parsley sauce. | It's served with bread and parsley sauce. |
139 | 00:06:56,000 | 00:06:58,000 | So I started with making croutons first, | So I started with making croutons first, |
140 | 00:06:58,200 | 00:07:02,120 | so by the time when it's garnished, it's all the oil is up soaked. | so by the time when it's garnished, it's all the oil is up soaked. |
141 | 00:07:04,760 | 00:07:08,880 | The bread and parsley sauce, getting the right texture is bit of tricky. | The bread and parsley sauce, getting the right texture is bit of tricky. |
142 | 00:07:09,080 | 00:07:11,440 | It's like, uh... ooh. It's like a thick sauce. | It's like, uh... ooh. It's like a thick sauce. |
143 | 00:07:12,720 | 00:07:14,240 | (GIGGLES) | (GIGGLES) |
144 | 00:07:15,280 | 00:07:17,160 | So it's a sort of a thick sauce. | So it's a sort of a thick sauce. |
145 | 00:07:17,360 | 00:07:19,480 | Not as thick as like a dip consistency. | Not as thick as like a dip consistency. |
146 | 00:07:19,680 | 00:07:21,480 | It's very simple, the bread and parsley sauce. | It's very simple, the bread and parsley sauce. |
147 | 00:07:21,680 | 00:07:24,360 | Yeah, you mix it up, the bread and parsley, | Yeah, you mix it up, the bread and parsley, |
148 | 00:07:24,560 | 00:07:27,200 | and then thin it down a little bit with lemon juice and... | and then thin it down a little bit with lemon juice and... |
149 | 00:07:27,400 | 00:07:32,040 | Little bit of water to help make it into a saucy consistency. | Little bit of water to help make it into a saucy consistency. |
150 | 00:07:32,240 | 00:07:34,400 | Lots of parsley leaf | Lots of parsley leaf |
151 | 00:07:34,600 | 00:07:36,880 | and some shallot and garlic | and some shallot and garlic |
152 | 00:07:37,080 | 00:07:40,480 | and oil to emulsify the sauce. | and oil to emulsify the sauce. |
153 | 00:07:41,800 | 00:07:44,240 | Getting the right consistencies can be bit tricky. | Getting the right consistencies can be bit tricky. |
154 | 00:07:44,440 | 00:07:46,400 | You can easily make it too runny or too thick. | You can easily make it too runny or too thick. |
155 | 00:07:46,600 | 00:07:50,240 | MATT: How's it look? I can't see it. Is it green? Beautiful. | MATT: How's it look? I can't see it. Is it green? Beautiful. |
156 | 00:07:50,440 | 00:07:52,960 | Maybe we should ask them for one of these machines for us. | Maybe we should ask them for one of these machines for us. |
157 | 00:07:53,160 | 00:07:55,760 | I am still nervous, but I think I should be alright. | I am still nervous, but I think I should be alright. |
158 | 00:07:55,960 | 00:07:57,640 | I'm not as nervous as before. | I'm not as nervous as before. |
159 | 00:08:07,880 | 00:08:09,920 | PEDRO: So I just fillet the sardines. | PEDRO: So I just fillet the sardines. |
160 | 00:08:10,120 | 00:08:12,600 | It's important not leaving bones in sardines | It's important not leaving bones in sardines |
161 | 00:08:12,800 | 00:08:16,240 | because when people eat you can... can taste it | because when people eat you can... can taste it |
162 | 00:08:16,440 | 00:08:18,520 | and it's not a nice surprise. | and it's not a nice surprise. |
163 | 00:08:18,720 | 00:08:22,360 | First thing I have to do is chop the head. | First thing I have to do is chop the head. |
164 | 00:08:24,200 | 00:08:26,560 | And now I have to press firmly and pare to the bone. | And now I have to press firmly and pare to the bone. |
165 | 00:08:26,760 | 00:08:30,440 | I have to very slowly in a nice movement. | I have to very slowly in a nice movement. |
166 | 00:08:30,640 | 00:08:34,720 | This kind of things are really old, traditional way to do it. | This kind of things are really old, traditional way to do it. |
167 | 00:08:34,920 | 00:08:37,960 | So I learned this from my mum. She taught me how to do like that. | So I learned this from my mum. She taught me how to do like that. |
168 | 00:08:38,160 | 00:08:40,320 | It's important not having bones in sardines. | It's important not having bones in sardines. |
169 | 00:08:40,520 | 00:08:42,680 | Sometimes if you're in a rush, you can miss some of them. | Sometimes if you're in a rush, you can miss some of them. |
170 | 00:08:46,360 | 00:08:48,280 | ADRIAN: My technique for filleting the sardines | ADRIAN: My technique for filleting the sardines |
171 | 00:08:48,480 | 00:08:49,920 | is pretty rough and ready. | is pretty rough and ready. |
172 | 00:08:50,120 | 00:08:52,640 | I just rip the head off and pull the backbone out all in one piece. | I just rip the head off and pull the backbone out all in one piece. |
173 | 00:08:52,840 | 00:08:55,800 | It's a bit like electrician's work, although I didn't use any tools. | It's a bit like electrician's work, although I didn't use any tools. |
174 | 00:08:56,000 | 00:08:57,280 | Just used my hands. | Just used my hands. |
175 | 00:08:57,480 | 00:08:59,960 | But it's the way Mum does it and it's the way I learned, | But it's the way Mum does it and it's the way I learned, |
176 | 00:09:00,160 | 00:09:02,960 | and it's very quick and efficient | and it's very quick and efficient |
177 | 00:09:03,160 | 00:09:06,440 | and it's, uh... it's just the traditional way they do it. | and it's, uh... it's just the traditional way they do it. |
178 | 00:09:09,920 | 00:09:12,520 | MARK OLIVE: G'day Pedro. How's it going? Good. | MARK OLIVE: G'day Pedro. How's it going? Good. |
179 | 00:09:12,720 | 00:09:15,640 | Jeez, you're doing some really delicate knife work here. | Jeez, you're doing some really delicate knife work here. |
180 | 00:09:15,840 | 00:09:20,280 | Yeah. I like it. It's the best way to fillet a sardine from the bone. | Yeah. I like it. It's the best way to fillet a sardine from the bone. |
181 | 00:09:20,480 | 00:09:22,040 | Softly and gentle. | Softly and gentle. |
182 | 00:09:22,240 | 00:09:23,720 | Really sharp knife. Yeah. | Really sharp knife. Yeah. |
183 | 00:09:23,920 | 00:09:25,520 | That's really nice like that. | That's really nice like that. |
184 | 00:09:26,600 | 00:09:28,160 | Careful, nice movement like that. | Careful, nice movement like that. |
185 | 00:09:29,280 | 00:09:31,240 | And you have a nice fillet without bones. (SCRAPING) | And you have a nice fillet without bones. (SCRAPING) |
186 | 00:09:31,440 | 00:09:33,680 | You can hear that on the bone too. Yeah. | You can hear that on the bone too. Yeah. |
187 | 00:09:33,880 | 00:09:37,760 | That's really detailed and real precision cutting there. | That's really detailed and real precision cutting there. |
188 | 00:09:37,960 | 00:09:40,160 | It's possible you've done this dish before. | It's possible you've done this dish before. |
189 | 00:09:40,360 | 00:09:41,960 | Yeah, yeah. | Yeah, yeah. |
190 | 00:09:44,000 | 00:09:45,280 | How is she at filleting fish? | How is she at filleting fish? |
191 | 00:09:45,480 | 00:09:47,200 | Amazing. She's Japanese. Come on. | Amazing. She's Japanese. Come on. |
192 | 00:09:47,400 | 00:09:49,200 | (LAUGHS) Oh, yes, of course. She's Japanese. | (LAUGHS) Oh, yes, of course. She's Japanese. |
193 | 00:09:49,400 | 00:09:50,680 | (LAUGHS) | (LAUGHS) |
194 | 00:09:50,880 | 00:09:52,280 | That's exactly the colour we're after. | That's exactly the colour we're after. |
195 | 00:09:52,480 | 00:09:55,680 | Yeah, they're looking good. Smelling good. | Yeah, they're looking good. Smelling good. |
196 | 00:09:55,880 | 00:09:58,160 | I've got about less than a minute to cook this, | I've got about less than a minute to cook this, |
197 | 00:09:58,360 | 00:10:01,640 | and I think we've got three minutes to get it up, so cutting it tight. | and I think we've got three minutes to get it up, so cutting it tight. |
198 | 00:10:08,400 | 00:10:10,000 | MAEVE O'MEARA: A classic Spanish ingredient, | MAEVE O'MEARA: A classic Spanish ingredient, |
199 | 00:10:10,200 | 00:10:14,280 | the sardine is the focus of our home cooks and station chef tonight. | the sardine is the focus of our home cooks and station chef tonight. |
200 | 00:10:16,000 | 00:10:18,760 | Guys, you've got just under 15 minutes to go | Guys, you've got just under 15 minutes to go |
201 | 00:10:18,960 | 00:10:20,680 | to get your plate up on the pass. | to get your plate up on the pass. |
202 | 00:10:20,880 | 00:10:25,040 | And they'll all be looking to impress blind tasting judge Melissa. | And they'll all be looking to impress blind tasting judge Melissa. |
203 | 00:10:25,240 | 00:10:26,840 | So, Melissa, Spanish sardines. | So, Melissa, Spanish sardines. |
204 | 00:10:27,040 | 00:10:28,800 | They can be done a variety of different ways. | They can be done a variety of different ways. |
205 | 00:10:29,000 | 00:10:30,760 | Traditionally it's cooked on the bone, | Traditionally it's cooked on the bone, |
206 | 00:10:30,960 | 00:10:35,040 | but... there's a few people out there cooking fillets, right? | but... there's a few people out there cooking fillets, right? |
207 | 00:10:35,240 | 00:10:37,840 | MARK OLIVE: Exactly, and the way they're doing, it's really interesting. | MARK OLIVE: Exactly, and the way they're doing, it's really interesting. |
208 | 00:10:38,040 | 00:10:40,720 | MELISSA LEONG: Yes, sardines are most often seen on the bone | MELISSA LEONG: Yes, sardines are most often seen on the bone |
209 | 00:10:40,920 | 00:10:42,480 | when you think about them. | when you think about them. |
210 | 00:10:42,680 | 00:10:45,800 | But filleted sardines can also be really lovely. | But filleted sardines can also be really lovely. |
211 | 00:10:46,000 | 00:10:47,280 | I've seen them crumbed and fried, | I've seen them crumbed and fried, |
212 | 00:10:47,480 | 00:10:50,320 | I've seen them sort of pickled and marinated, | I've seen them sort of pickled and marinated, |
213 | 00:10:50,520 | 00:10:54,480 | so I am open to the idea of it not being on the bone | so I am open to the idea of it not being on the bone |
214 | 00:10:54,680 | 00:10:57,520 | as long as you still... you don't lose any moisture | as long as you still... you don't lose any moisture |
215 | 00:10:57,720 | 00:11:00,720 | and you don't lose the flavour of the sardine. | and you don't lose the flavour of the sardine. |
216 | 00:11:09,400 | 00:11:11,000 | You know, the sardines you're cooking, | You know, the sardines you're cooking, |
217 | 00:11:11,200 | 00:11:13,320 | are they whole or are they fillets, or...? | are they whole or are they fillets, or...? |
218 | 00:11:13,520 | 00:11:14,880 | It's whole sardine. | It's whole sardine. |
219 | 00:11:15,080 | 00:11:17,880 | I have to debone, which I haven't done it before, but should be OK. | I have to debone, which I haven't done it before, but should be OK. |
220 | 00:11:18,080 | 00:11:19,520 | You've never deboned sardine fillets? | You've never deboned sardine fillets? |
221 | 00:11:19,720 | 00:11:21,720 | We usually get the sardine fillet. | We usually get the sardine fillet. |
222 | 00:11:21,920 | 00:11:23,760 | I see. Fresh sardine fillets. | I see. Fresh sardine fillets. |
223 | 00:11:24,800 | 00:11:26,560 | How is she at filleting fish? | How is she at filleting fish? |
224 | 00:11:26,760 | 00:11:28,280 | Amazing. She's Japanese. Come on. | Amazing. She's Japanese. Come on. |
225 | 00:11:28,480 | 00:11:31,040 | Oh, yes, of course. She's Japanese. (LAUGHS) | Oh, yes, of course. She's Japanese. (LAUGHS) |
226 | 00:11:32,760 | 00:11:36,480 | So with the sardine, you put your thumb along the spine | So with the sardine, you put your thumb along the spine |
227 | 00:11:36,680 | 00:11:39,440 | and then you carefully lift the, um... head | and then you carefully lift the, um... head |
228 | 00:11:39,640 | 00:11:41,920 | and then the whole bones sort of come with it. | and then the whole bones sort of come with it. |
229 | 00:11:42,120 | 00:11:47,320 | Surprisingly the bone came out quite easily and I felt good. | Surprisingly the bone came out quite easily and I felt good. |
230 | 00:11:48,960 | 00:11:50,760 | And how are you preparing your sardines? | And how are you preparing your sardines? |
231 | 00:11:50,960 | 00:11:52,840 | Um, I'm gonna chargrill the sardines, | Um, I'm gonna chargrill the sardines, |
232 | 00:11:53,040 | 00:11:55,360 | so I'll hopefully get some nice char marks along them, yeah, | so I'll hopefully get some nice char marks along them, yeah, |
233 | 00:11:55,560 | 00:11:57,000 | but still keep it nice and tender inside | but still keep it nice and tender inside |
234 | 00:11:57,200 | 00:11:59,240 | because it's such a nice, moist, oily fish, | because it's such a nice, moist, oily fish, |
235 | 00:11:59,440 | 00:12:00,800 | and then I'm gonna serve it | and then I'm gonna serve it |
236 | 00:12:01,000 | 00:12:03,240 | just with a little drizzle of the salsa verde over the top. | just with a little drizzle of the salsa verde over the top. |
237 | 00:12:03,440 | 00:12:06,080 | It's, you know, got a bit of garlic and lemon to give it a bit of pop. | It's, you know, got a bit of garlic and lemon to give it a bit of pop. |
238 | 00:12:06,280 | 00:12:07,680 | This version of salsa... | This version of salsa... |
239 | 00:12:07,880 | 00:12:10,040 | Is it, like, Mexican version or the Spanish version? | Is it, like, Mexican version or the Spanish version? |
240 | 00:12:10,240 | 00:12:12,000 | No I think it's kind of a Spanish version. | No I think it's kind of a Spanish version. |
241 | 00:12:12,200 | 00:12:16,240 | It's got basil and parsley, garlic, salt, pepper, olive oil. | It's got basil and parsley, garlic, salt, pepper, olive oil. |
242 | 00:12:16,440 | 00:12:18,160 | The Spanish go off on their olive oil. | The Spanish go off on their olive oil. |
243 | 00:12:18,360 | 00:12:19,800 | They do, don't they? (LAUGHS) | They do, don't they? (LAUGHS) |
244 | 00:12:20,000 | 00:12:21,560 | And, you know, my last name being Olive... | And, you know, my last name being Olive... |
245 | 00:12:21,760 | 00:12:23,480 | Yes. (LAUGHS) (LAUGHS) | Yes. (LAUGHS) (LAUGHS) |
246 | 00:12:23,680 | 00:12:25,800 | But I'm a black Olive. (LAUGHS) | But I'm a black Olive. (LAUGHS) |
247 | 00:12:33,120 | 00:12:35,120 | How are you preparing these sardines? | How are you preparing these sardines? |
248 | 00:12:35,320 | 00:12:37,720 | ADRIAN: Well, I've taken the backbone and the heads off. | ADRIAN: Well, I've taken the backbone and the heads off. |
249 | 00:12:37,920 | 00:12:39,520 | Little bit of sea salt. | Little bit of sea salt. |
250 | 00:12:39,720 | 00:12:41,800 | Dip them in flour - seasoned flour, bit of salt in there. | Dip them in flour - seasoned flour, bit of salt in there. |
251 | 00:12:42,000 | 00:12:44,040 | This is manchego - grated manchego cheese - | This is manchego - grated manchego cheese - |
252 | 00:12:44,240 | 00:12:45,840 | with some roughly chopped parsley. | with some roughly chopped parsley. |
253 | 00:12:46,040 | 00:12:48,200 | And then shallow fry them in olive oil. | And then shallow fry them in olive oil. |
254 | 00:12:48,400 | 00:12:50,600 | Wow. Sounds very simple and delicious. | Wow. Sounds very simple and delicious. |
255 | 00:12:50,800 | 00:12:53,520 | Manchego is a really nice, sweet, cow's milk cheese, | Manchego is a really nice, sweet, cow's milk cheese, |
256 | 00:12:53,720 | 00:12:55,440 | probably the most popular cheese in Spain, | probably the most popular cheese in Spain, |
257 | 00:12:55,640 | 00:12:58,720 | and when you mix the right ratio with crumb, | and when you mix the right ratio with crumb, |
258 | 00:12:58,920 | 00:13:03,440 | it creates, like, a very crunchy, sweet texture on the outside | it creates, like, a very crunchy, sweet texture on the outside |
259 | 00:13:03,640 | 00:13:05,840 | and it seals the moisture into the sardine. | and it seals the moisture into the sardine. |
260 | 00:13:06,040 | 00:13:08,560 | And when you get it right, it's... you can really taste the manchego. | And when you get it right, it's... you can really taste the manchego. |
261 | 00:13:08,760 | 00:13:10,200 | It's nice. | It's nice. |
262 | 00:13:13,760 | 00:13:15,040 | With sardines, cooking sardines, | With sardines, cooking sardines, |
263 | 00:13:15,240 | 00:13:17,040 | the crucial part is that you don't overcook them. | the crucial part is that you don't overcook them. |
264 | 00:13:17,240 | 00:13:18,760 | You overcook them and they're ruined. | You overcook them and they're ruined. |
265 | 00:13:20,040 | 00:13:21,840 | I'm looking for a nice golden-brown, | I'm looking for a nice golden-brown, |
266 | 00:13:22,040 | 00:13:24,880 | but 30 seconds tops because they're very thin fillets, | but 30 seconds tops because they're very thin fillets, |
267 | 00:13:25,080 | 00:13:26,520 | so I don't want to overcook them. | so I don't want to overcook them. |
268 | 00:13:28,080 | 00:13:29,640 | That's exactly the colour we're after. | That's exactly the colour we're after. |
269 | 00:13:38,200 | 00:13:40,200 | PEDRO: Sardines sometimes will be messy. | PEDRO: Sardines sometimes will be messy. |
270 | 00:13:40,400 | 00:13:42,400 | You see the head, you see the tail, you see everything. | You see the head, you see the tail, you see everything. |
271 | 00:13:42,600 | 00:13:45,520 | But I think this technique is really easy on the eye. | But I think this technique is really easy on the eye. |
272 | 00:13:45,720 | 00:13:47,080 | It should be alright. | It should be alright. |
273 | 00:13:47,280 | 00:13:49,560 | I didn't put bones in sardines | I didn't put bones in sardines |
274 | 00:13:49,760 | 00:13:53,000 | because I want to have the... just like a tapas style, | because I want to have the... just like a tapas style, |
275 | 00:13:53,200 | 00:13:54,520 | so just grab and put in your mouth. | so just grab and put in your mouth. |
276 | 00:13:54,720 | 00:13:57,640 | You don't have to be worrying about bones or whatever. It's all clean. | You don't have to be worrying about bones or whatever. It's all clean. |
277 | 00:13:59,480 | 00:14:04,080 | It's just clean meat and nutrition and omega-3 and everything, | It's just clean meat and nutrition and omega-3 and everything, |
278 | 00:14:04,280 | 00:14:06,120 | so can't be wrong. | so can't be wrong. |
279 | 00:14:08,280 | 00:14:10,800 | OK, guys, you've got five minutes to go. | OK, guys, you've got five minutes to go. |
280 | 00:14:11,000 | 00:14:15,040 | TOMOKO: Cook the sardine in about 230 degrees oven | TOMOKO: Cook the sardine in about 230 degrees oven |
281 | 00:14:15,240 | 00:14:17,840 | for about three to four minutes. | for about three to four minutes. |
282 | 00:14:18,040 | 00:14:20,600 | You really don't want to overcook the sardines. | You really don't want to overcook the sardines. |
283 | 00:14:20,800 | 00:14:23,120 | So I carefully lift up the sardine. | So I carefully lift up the sardine. |
284 | 00:14:23,320 | 00:14:24,600 | MATT: Good on you, Tomo. | MATT: Good on you, Tomo. |
285 | 00:14:24,800 | 00:14:27,640 | And you just want to see the sardine just change the colour. | And you just want to see the sardine just change the colour. |
286 | 00:14:27,840 | 00:14:31,200 | So you sort of want to see tiny little bit maybe pink inside. | So you sort of want to see tiny little bit maybe pink inside. |
287 | 00:14:31,400 | 00:14:33,240 | Pinky. Not too white. | Pinky. Not too white. |
288 | 00:14:33,440 | 00:14:34,800 | ALISA: Yes. | ALISA: Yes. |
289 | 00:14:35,000 | 00:14:36,520 | So once I marinated the sardines, | So once I marinated the sardines, |
290 | 00:14:36,720 | 00:14:38,560 | ah I put them on a hot char grill | ah I put them on a hot char grill |
291 | 00:14:38,760 | 00:14:40,320 | to get some nice grill marks on one side. | to get some nice grill marks on one side. |
292 | 00:14:40,520 | 00:14:43,080 | Yeah, they're looking good. Smelling good. | Yeah, they're looking good. Smelling good. |
293 | 00:14:43,280 | 00:14:45,720 | Got about... less than a minute to cook this, | Got about... less than a minute to cook this, |
294 | 00:14:45,920 | 00:14:48,480 | and I think we've got three minutes to get it up so... cutting it tight. | and I think we've got three minutes to get it up so... cutting it tight. |
295 | 00:14:48,680 | 00:14:50,120 | (LAUGHS) | (LAUGHS) |
296 | 00:14:54,040 | 00:14:55,480 | Good sauce. | Good sauce. |
297 | 00:14:56,560 | 00:14:59,440 | I do lots of fresh salads at home and this is one that I always love to do. | I do lots of fresh salads at home and this is one that I always love to do. |
298 | 00:14:59,640 | 00:15:04,160 | So shaved fennel, parsley, beautiful fresh oranges and red onion. | So shaved fennel, parsley, beautiful fresh oranges and red onion. |
299 | 00:15:04,360 | 00:15:07,440 | And so the combination of those together I think work really well. | And so the combination of those together I think work really well. |
300 | 00:15:07,640 | 00:15:10,840 | One minute, guys. You've got one minute! | One minute, guys. You've got one minute! |
301 | 00:15:20,560 | 00:15:23,360 | 30 seconds! | 30 seconds! |
302 | 00:15:37,120 | 00:15:38,800 | PEDRO: I think my mama, she will be proud of me, | PEDRO: I think my mama, she will be proud of me, |
303 | 00:15:39,000 | 00:15:40,360 | but she is really, really, really picky, | but she is really, really, really picky, |
304 | 00:15:40,560 | 00:15:43,000 | so she will probably pick something like, "Oh you didn't batter?" | so she will probably pick something like, "Oh you didn't batter?" |
305 | 00:15:43,200 | 00:15:44,880 | So she's like... obviously she's the master. | So she's like... obviously she's the master. |
306 | 00:15:45,080 | 00:15:46,440 | So... | So... |
307 | 00:15:46,640 | 00:15:48,800 | MELISSA LEONG: This person obviously knows what they're doing | MELISSA LEONG: This person obviously knows what they're doing |
308 | 00:15:49,000 | 00:15:50,560 | when it comes to sardines. | when it comes to sardines. |
309 | 00:15:50,760 | 00:15:52,200 | How clever! | How clever! |
310 | 00:15:52,400 | 00:15:55,600 | What I love about this dish is pretty much all of it. | What I love about this dish is pretty much all of it. |
311 | 00:15:55,800 | 00:15:57,920 | DAN HONG: Who had the best plate? | DAN HONG: Who had the best plate? |
312 | 00:15:58,120 | 00:16:00,720 | For me that plate was... | For me that plate was... |
313 | 00:16:09,560 | 00:16:11,680 | MAEVE O'MEARA: Our home cooks and station chef Tomoko | MAEVE O'MEARA: Our home cooks and station chef Tomoko |
314 | 00:16:11,880 | 00:16:15,520 | have just plated up their best version of Spanish sardines. | have just plated up their best version of Spanish sardines. |
315 | 00:16:16,960 | 00:16:20,360 | And now blind tasting judge Melissa will taste all of their dishes, | And now blind tasting judge Melissa will taste all of their dishes, |
316 | 00:16:20,560 | 00:16:24,080 | not knowing if it was plated by a home cook or the restaurant. | not knowing if it was plated by a home cook or the restaurant. |
317 | 00:16:24,320 | 00:16:26,160 | Hello. Hey, Mel. Hi, Melissa. | Hello. Hey, Mel. Hi, Melissa. |
318 | 00:16:26,360 | 00:16:29,080 | Well, I got to say that you missed a great battle | Well, I got to say that you missed a great battle |
319 | 00:16:29,280 | 00:16:31,560 | and a real celebration of the sardine. | and a real celebration of the sardine. |
320 | 00:16:31,760 | 00:16:35,400 | You have four incredibly different-looking dishes. | You have four incredibly different-looking dishes. |
321 | 00:16:36,600 | 00:16:39,880 | This is sardines with salsa verde. | This is sardines with salsa verde. |
322 | 00:16:40,080 | 00:16:42,480 | Well, it does look gorgeous. | Well, it does look gorgeous. |
323 | 00:16:42,680 | 00:16:46,120 | Its rustic but it's still artful in its presentation. | Its rustic but it's still artful in its presentation. |
324 | 00:16:46,320 | 00:16:47,880 | I think there's something really beautiful | I think there's something really beautiful |
325 | 00:16:48,080 | 00:16:50,040 | about serving up a whole fish. | about serving up a whole fish. |
326 | 00:16:50,240 | 00:16:52,080 | Well, why don't you try it? | Well, why don't you try it? |
327 | 00:17:03,320 | 00:17:08,280 | I'm getting a lot of brightness and acidity from the citrus | I'm getting a lot of brightness and acidity from the citrus |
328 | 00:17:08,480 | 00:17:09,920 | and the salsa verde. | and the salsa verde. |
329 | 00:17:10,120 | 00:17:13,960 | They have a really lovely, strong flavour, but it's balanced so well. | They have a really lovely, strong flavour, but it's balanced so well. |
330 | 00:17:14,160 | 00:17:17,000 | That's a pretty strong starting plate, I have to say. | That's a pretty strong starting plate, I have to say. |
331 | 00:17:17,200 | 00:17:20,480 | But if you gave me this, and you didn't tell me which country, | But if you gave me this, and you didn't tell me which country, |
332 | 00:17:20,680 | 00:17:22,360 | and you asked me to pick, | and you asked me to pick, |
333 | 00:17:22,560 | 00:17:25,120 | I wouldn't say Spain first. | I wouldn't say Spain first. |
334 | 00:17:25,320 | 00:17:27,200 | Ooh. This says Italy to me. | Ooh. This says Italy to me. |
335 | 00:17:27,400 | 00:17:29,600 | Interesting. Mmm. | Interesting. Mmm. |
336 | 00:17:30,880 | 00:17:34,760 | Melissa, this is fried sardines with aioli. | Melissa, this is fried sardines with aioli. |
337 | 00:17:34,960 | 00:17:37,360 | First glance - this is a bit more Spanish. | First glance - this is a bit more Spanish. |
338 | 00:17:53,600 | 00:17:54,880 | How lovely! | How lovely! |
339 | 00:17:55,080 | 00:17:59,440 | The crumbs are crunchy. You have that lovely crispy exterior. | The crumbs are crunchy. You have that lovely crispy exterior. |
340 | 00:17:59,640 | 00:18:04,320 | Then you have this lovely firm, you know, beautiful sardine underneath. | Then you have this lovely firm, you know, beautiful sardine underneath. |
341 | 00:18:04,520 | 00:18:08,600 | Is this a little bit of manchego? It is. You're right. It's manchego. | Is this a little bit of manchego? It is. You're right. It's manchego. |
342 | 00:18:08,800 | 00:18:11,120 | So not only did they grate manchego over the top, | So not only did they grate manchego over the top, |
343 | 00:18:11,320 | 00:18:13,440 | they put manchego in the crumb. | they put manchego in the crumb. |
344 | 00:18:13,640 | 00:18:14,640 | How clever. | How clever. |
345 | 00:18:14,840 | 00:18:17,240 | This person obviously knows what they're doing | This person obviously knows what they're doing |
346 | 00:18:17,440 | 00:18:18,840 | when it comes to sardines. | when it comes to sardines. |
347 | 00:18:19,040 | 00:18:20,600 | This is not their first rodeo. | This is not their first rodeo. |
348 | 00:18:20,800 | 00:18:23,280 | Perhaps the only drawback if I had to say anything is, | Perhaps the only drawback if I had to say anything is, |
349 | 00:18:23,480 | 00:18:25,560 | did they use their 45 minutes well? | did they use their 45 minutes well? |
350 | 00:18:25,760 | 00:18:28,280 | Could they have done more? Good question. | Could they have done more? Good question. |
351 | 00:18:31,000 | 00:18:33,600 | This one is sardines with capsicum salad. | This one is sardines with capsicum salad. |
352 | 00:18:33,800 | 00:18:35,360 | It's really colourful. | It's really colourful. |
353 | 00:18:35,560 | 00:18:37,320 | You've got all of these beautiful vegetables | You've got all of these beautiful vegetables |
354 | 00:18:37,520 | 00:18:40,440 | and points for chopping everything a very similar size. | and points for chopping everything a very similar size. |
355 | 00:18:50,840 | 00:18:51,960 | Oh! | Oh! |
356 | 00:18:52,160 | 00:18:54,040 | Bone. | Bone. |
357 | 00:18:54,240 | 00:18:56,600 | It's not the best of surprises. | It's not the best of surprises. |
358 | 00:18:56,800 | 00:19:00,680 | The capsicum salsa provides a lot of colour and presentation, | The capsicum salsa provides a lot of colour and presentation, |
359 | 00:19:00,880 | 00:19:02,400 | but unfortunately I feel | but unfortunately I feel |
360 | 00:19:02,600 | 00:19:05,520 | that the fish was just a bit over. | that the fish was just a bit over. |
361 | 00:19:08,320 | 00:19:11,960 | This is roasted sardines with a parsley ajo blanco. | This is roasted sardines with a parsley ajo blanco. |
362 | 00:19:12,160 | 00:19:14,200 | Ajo blanco. Si! | Ajo blanco. Si! |
363 | 00:19:14,400 | 00:19:17,080 | Wow. Oh, she speaks Spanish as well. | Wow. Oh, she speaks Spanish as well. |
364 | 00:19:19,400 | 00:19:20,920 | Yes, that is the ajo blanco. | Yes, that is the ajo blanco. |
365 | 00:19:21,120 | 00:19:22,640 | The ajo blanco. Parsley flavour. | The ajo blanco. Parsley flavour. |
366 | 00:19:28,960 | 00:19:32,760 | What I can taste is the flavour of sardines. | What I can taste is the flavour of sardines. |
367 | 00:19:32,960 | 00:19:34,240 | It's coming out loud and clear. | It's coming out loud and clear. |
368 | 00:19:34,440 | 00:19:37,640 | There's a reason why you see parsley on fish dishes - | There's a reason why you see parsley on fish dishes - |
369 | 00:19:37,840 | 00:19:39,800 | because it's fresh, it's herby, | because it's fresh, it's herby, |
370 | 00:19:40,000 | 00:19:44,560 | and it really works with a fishy flavour, which is gorgeous. | and it really works with a fishy flavour, which is gorgeous. |
371 | 00:19:44,760 | 00:19:46,560 | The breadcrumbs are perfectly fried. | The breadcrumbs are perfectly fried. |
372 | 00:19:46,760 | 00:19:48,080 | They're like little croutons, | They're like little croutons, |
373 | 00:19:48,280 | 00:19:49,880 | like little pops of crunch, | like little pops of crunch, |
374 | 00:19:50,080 | 00:19:53,240 | which work really well with that smooth ajo blanco | which work really well with that smooth ajo blanco |
375 | 00:19:53,440 | 00:19:57,400 | and then that really beautiful soft flesh of the fish. | and then that really beautiful soft flesh of the fish. |
376 | 00:19:57,600 | 00:20:01,520 | Overall, what I love about this dish is pretty much all of it. | Overall, what I love about this dish is pretty much all of it. |
377 | 00:20:01,720 | 00:20:04,560 | Maybe a little heavy-handed with the dressing. | Maybe a little heavy-handed with the dressing. |
378 | 00:20:04,760 | 00:20:06,080 | It still looks great. | It still looks great. |
379 | 00:20:06,280 | 00:20:07,560 | Well, you've tasted | Well, you've tasted |
380 | 00:20:07,760 | 00:20:10,120 | four very different sardine dishes on the pass, | four very different sardine dishes on the pass, |
381 | 00:20:10,320 | 00:20:11,960 | and it comes down to your decision, Mel. | and it comes down to your decision, Mel. |
382 | 00:20:18,320 | 00:20:21,400 | MAEVE O'MEARA: Tonight our home cooks have drawn on their treasured recipes | MAEVE O'MEARA: Tonight our home cooks have drawn on their treasured recipes |
383 | 00:20:21,600 | 00:20:25,040 | to create their version of Spanish sardine. | to create their version of Spanish sardine. |
384 | 00:20:25,240 | 00:20:27,320 | Now blind tasting judge Melissa will decide | Now blind tasting judge Melissa will decide |
385 | 00:20:27,520 | 00:20:30,680 | if they've managed to outcook station chef Tomoko | if they've managed to outcook station chef Tomoko |
386 | 00:20:30,880 | 00:20:33,280 | from the renowned restaurant Bar Lourinha. | from the renowned restaurant Bar Lourinha. |
387 | 00:20:33,480 | 00:20:35,600 | Look, sardines are so underrated, | Look, sardines are so underrated, |
388 | 00:20:35,800 | 00:20:38,800 | and it's a pity that Australians don't embrace them more, | and it's a pity that Australians don't embrace them more, |
389 | 00:20:39,000 | 00:20:40,760 | because look what we've got here. | because look what we've got here. |
390 | 00:20:40,960 | 00:20:42,920 | Adrian, how do you think you went? | Adrian, how do you think you went? |
391 | 00:20:43,120 | 00:20:44,600 | ADRIAN: I think I nailed it. | ADRIAN: I think I nailed it. |
392 | 00:20:44,800 | 00:20:46,320 | That's... that's all I can do. | That's... that's all I can do. |
393 | 00:20:46,520 | 00:20:48,440 | DAN HONG: I love his confidence. Oh, totally. | DAN HONG: I love his confidence. Oh, totally. |
394 | 00:20:48,640 | 00:20:49,480 | (LAUGHS) | (LAUGHS) |
395 | 00:20:49,720 | 00:20:52,600 | He really brings it every night, doesn't he? It's scary. (LAUGHS) | He really brings it every night, doesn't he? It's scary. (LAUGHS) |
396 | 00:20:52,800 | 00:20:53,960 | Station chef Tomoko, | Station chef Tomoko, |
397 | 00:20:54,160 | 00:20:57,720 | are you feeling nervous against these three great home cooks? | are you feeling nervous against these three great home cooks? |
398 | 00:20:57,920 | 00:21:03,160 | Yeah, I don't have much experience in Spanish cuisine, so very nervous. | Yeah, I don't have much experience in Spanish cuisine, so very nervous. |
399 | 00:21:03,360 | 00:21:07,440 | Melissa, who had the best plate on the pass? | Melissa, who had the best plate on the pass? |
400 | 00:21:07,640 | 00:21:11,400 | MELISSA LEONG: For me that plate was... | MELISSA LEONG: For me that plate was... |
401 | 00:21:13,160 | 00:21:15,800 | ..the sardines with parsley ajo blanco. | ..the sardines with parsley ajo blanco. |
402 | 00:21:16,000 | 00:21:17,160 | (APPLAUSE) | (APPLAUSE) |
403 | 00:21:18,680 | 00:21:20,800 | You! That is station chef Tomoko! | You! That is station chef Tomoko! |
404 | 00:21:21,000 | 00:21:23,040 | Oh, congratulations, Tomoko. Thank you. | Oh, congratulations, Tomoko. Thank you. |
405 | 00:21:23,240 | 00:21:26,000 | I really found it very difficult to fault your plate. | I really found it very difficult to fault your plate. |
406 | 00:21:26,200 | 00:21:27,480 | Beautiful soft flesh | Beautiful soft flesh |
407 | 00:21:27,680 | 00:21:30,200 | and those little pops of crunch with the crouton top | and those little pops of crunch with the crouton top |
408 | 00:21:30,400 | 00:21:32,440 | was just the icing on the cake. | was just the icing on the cake. |
409 | 00:21:32,640 | 00:21:35,000 | It was just a real pleasure to eat. So well done. | It was just a real pleasure to eat. So well done. |
410 | 00:21:36,280 | 00:21:38,720 | Matt. Phew! I knew it. | Matt. Phew! I knew it. |
411 | 00:21:38,920 | 00:21:40,200 | Just the way she worked | Just the way she worked |
412 | 00:21:40,400 | 00:21:42,120 | all the way through the 45 minutes of cooking it, | all the way through the 45 minutes of cooking it, |
413 | 00:21:42,320 | 00:21:44,360 | so I feel really, really proud. | so I feel really, really proud. |
414 | 00:21:44,600 | 00:21:47,000 | DAN HONG: It must have been a joy to watch. Oh it's great. Fantastic. | DAN HONG: It must have been a joy to watch. Oh it's great. Fantastic. |
415 | 00:21:47,200 | 00:21:51,800 | So, Melissa, which plate on the pass didn't live up to your standards? | So, Melissa, which plate on the pass didn't live up to your standards? |
416 | 00:21:52,000 | 00:21:55,960 | The plate that didn't meet my expectations... | The plate that didn't meet my expectations... |
417 | 00:21:56,160 | 00:21:57,600 | ..was... | ..was... |
418 | 00:21:58,960 | 00:22:01,440 | ..the sardines with capsicum salad. | ..the sardines with capsicum salad. |
419 | 00:22:01,640 | 00:22:03,280 | That's, uh... Pedro. | That's, uh... Pedro. |
420 | 00:22:03,480 | 00:22:04,760 | I'm sorry, Pedro. | I'm sorry, Pedro. |
421 | 00:22:04,960 | 00:22:09,800 | The fish was maybe just a tiny, tiny bit over, | The fish was maybe just a tiny, tiny bit over, |
422 | 00:22:10,000 | 00:22:13,400 | and you really just need to keep an eye out for some of the larger bones. | and you really just need to keep an eye out for some of the larger bones. |
423 | 00:22:13,600 | 00:22:14,920 | PEDRO: I feel good honestly. | PEDRO: I feel good honestly. |
424 | 00:22:15,120 | 00:22:17,800 | I feel like I spend a great time with these guys. | I feel like I spend a great time with these guys. |
425 | 00:22:18,000 | 00:22:20,360 | It was a great experience as well. | It was a great experience as well. |
426 | 00:22:20,560 | 00:22:24,400 | Pedro, you're going home tonight but you're not going home empty handed. | Pedro, you're going home tonight but you're not going home empty handed. |
427 | 00:22:24,600 | 00:22:27,920 | You won the trophy last night, so thank you very much for being here! | You won the trophy last night, so thank you very much for being here! |
428 | 00:22:28,120 | 00:22:29,960 | (APPLAUSE) | (APPLAUSE) |
429 | 00:22:30,160 | 00:22:32,640 | Well, congratulations, Bar Lourinha, | Well, congratulations, Bar Lourinha, |
430 | 00:22:32,840 | 00:22:35,360 | station chef Tomoko won the sardine battle. | station chef Tomoko won the sardine battle. |
431 | 00:22:35,560 | 00:22:37,760 | (APPLAUSE) | (APPLAUSE) |
432 | 00:22:40,200 | 00:22:41,520 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
433 | 00:22:41,760 | 00:22:45,000 | What you're gonna see tonight is my mum's and grandma's recipe, churros con chocolate. | What you're gonna see tonight is my mum's and grandma's recipe, churros con chocolate. |
434 | 00:22:45,200 | 00:22:47,320 | ALISA: These are all flavours I love on one plate. | ALISA: These are all flavours I love on one plate. |
435 | 00:22:47,520 | 00:22:48,800 | OSCAR: I'm quietly confident. | OSCAR: I'm quietly confident. |
436 | 00:22:49,000 | 00:22:51,000 | I'm a chef of 10 years. They're amateur cooks. | I'm a chef of 10 years. They're amateur cooks. |
437 | 00:22:51,200 | 00:22:53,440 | MELISSA LEONG: That is sexy! MARK OLIVE: Wow! | MELISSA LEONG: That is sexy! MARK OLIVE: Wow! |
438 | 00:22:53,640 | 00:22:57,040 | That's great texture. These churros were fantastic. | That's great texture. These churros were fantastic. |
439 | 00:22:57,240 | 00:22:58,520 | And later in the week, | And later in the week, |
440 | 00:22:58,720 | 00:23:02,640 | sample the sheer deliciousness of Bar Lourinha's Mediterranean tapas. | sample the sheer deliciousness of Bar Lourinha's Mediterranean tapas. |
441 | 00:23:02,840 | 00:23:05,560 | I don't think I've ever been so excited to try a dessert. | I don't think I've ever been so excited to try a dessert. |
442 | 00:23:05,760 | 00:23:07,040 | That is divine. | That is divine. |
443 | 00:23:07,240 | 00:23:08,960 | Its seriously delicious, isn't it? | Its seriously delicious, isn't it? |