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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?