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1 | 00:00:01,040 | 00:00:02,919 | MAEVE O'MEARA: Tonight on The Chef's Line, | MAEVE O'MEARA: Tonight on The Chef's Line, |
2 | 00:00:03,120 | 00:00:06,080 | it's the ultimate showdown between the head chef | it's the ultimate showdown between the head chef |
3 | 00:00:06,280 | 00:00:08,640 | from Melbourne restaurant Bar Lourinha | from Melbourne restaurant Bar Lourinha |
4 | 00:00:08,839 | 00:00:10,160 | and our final two home cooks. | and our final two home cooks. |
5 | 00:00:10,359 | 00:00:11,720 | I think Matt's gonna be a bit nervous | I think Matt's gonna be a bit nervous |
6 | 00:00:11,919 | 00:00:13,119 | with two of us taking him on. | with two of us taking him on. |
7 | 00:00:13,320 | 00:00:17,960 | Alisa and Adrian will create their most impressive Spanish paella | Alisa and Adrian will create their most impressive Spanish paella |
8 | 00:00:18,160 | 00:00:20,519 | to see if a true home-cooked meal... | to see if a true home-cooked meal... |
9 | 00:00:20,719 | 00:00:23,399 | DAN HONG: One of the best paellas I'd ever eaten. | DAN HONG: One of the best paellas I'd ever eaten. |
10 | 00:00:23,600 | 00:00:25,960 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
11 | 00:00:26,160 | 00:00:28,239 | It's really, really delicious. | It's really, really delicious. |
12 | 00:00:28,440 | 00:00:31,359 | Will passion beat the professional? | Will passion beat the professional? |
13 | 00:00:31,559 | 00:00:32,840 | No-one wants to come last. | No-one wants to come last. |
14 | 00:00:33,039 | 00:00:34,679 | I think I've got what it takes to go all the way. | I think I've got what it takes to go all the way. |
15 | 00:00:34,880 | 00:00:36,679 | I've just got to do my best and just bring it. | I've just got to do my best and just bring it. |
16 | 00:00:36,880 | 00:00:39,759 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
17 | 00:00:39,960 | 00:00:41,840 | renowned chef Mark Olive | renowned chef Mark Olive |
18 | 00:00:42,039 | 00:00:44,359 | and food writer Melissa Leong. | and food writer Melissa Leong. |
19 | 00:00:44,560 | 00:00:46,479 | So what are you waiting for? Let's cook! | So what are you waiting for? Let's cook! |
20 | 00:00:46,679 | 00:00:48,359 | Which home cook has what it takes | Which home cook has what it takes |
21 | 00:00:48,560 | 00:00:51,880 | to outcook the most experienced of the chefs' line? | to outcook the most experienced of the chefs' line? |
22 | 00:01:02,840 | 00:01:05,760 | Spanish week has seen our two final home cooks | Spanish week has seen our two final home cooks |
23 | 00:01:05,959 | 00:01:09,599 | give Bar Lourinha's chefs' line a run for their money. | give Bar Lourinha's chefs' line a run for their money. |
24 | 00:01:09,799 | 00:01:10,920 | I love food. Look at me. | I love food. Look at me. |
25 | 00:01:11,120 | 00:01:13,840 | There's 46-year-old father Adrian. | There's 46-year-old father Adrian. |
26 | 00:01:14,039 | 00:01:16,920 | My mum's Spanish and I learned how to make a lot of her recipes | My mum's Spanish and I learned how to make a lot of her recipes |
27 | 00:01:17,120 | 00:01:18,280 | when I was a little kid. | when I was a little kid. |
28 | 00:01:18,480 | 00:01:19,719 | Cooking just makes me happy. | Cooking just makes me happy. |
29 | 00:01:19,920 | 00:01:21,680 | It's really yum, Dad. Thank you. | It's really yum, Dad. Thank you. |
30 | 00:01:21,879 | 00:01:22,960 | That's what it's all about. | That's what it's all about. |
31 | 00:01:23,159 | 00:01:25,319 | Passing on family traditions. | Passing on family traditions. |
32 | 00:01:25,519 | 00:01:27,480 | All week, he's drawn on those traditions | All week, he's drawn on those traditions |
33 | 00:01:27,680 | 00:01:30,280 | to serve up authentic family dishes. | to serve up authentic family dishes. |
34 | 00:01:30,480 | 00:01:33,039 | My mum's and grandma's recipe - the only way I know how. | My mum's and grandma's recipe - the only way I know how. |
35 | 00:01:33,240 | 00:01:34,719 | That is sexy. | That is sexy. |
36 | 00:01:34,920 | 00:01:37,840 | Adrian, you had the best plate on the pass, | Adrian, you had the best plate on the pass, |
37 | 00:01:38,039 | 00:01:40,200 | so you are getting this trophy. | so you are getting this trophy. |
38 | 00:01:40,400 | 00:01:42,200 | Thank you. Congratulations. | Thank you. Congratulations. |
39 | 00:01:44,719 | 00:01:47,120 | Then there's mum of two Alisa... Hi. | Then there's mum of two Alisa... Hi. |
40 | 00:01:47,319 | 00:01:49,879 | ..devoted to all things Spanish. | ..devoted to all things Spanish. |
41 | 00:01:50,079 | 00:01:51,200 | Delicious flavours. | Delicious flavours. |
42 | 00:01:51,400 | 00:01:52,719 | I've always loved the food | I've always loved the food |
43 | 00:01:52,920 | 00:01:55,159 | and then I married my husband, who is half Spanish. | and then I married my husband, who is half Spanish. |
44 | 00:01:55,359 | 00:01:56,479 | MAN: Lovely. | MAN: Lovely. |
45 | 00:01:56,680 | 00:01:58,640 | Inspired by the country's cuisine... | Inspired by the country's cuisine... |
46 | 00:01:58,840 | 00:02:00,319 | Lovely and fresh. | Lovely and fresh. |
47 | 00:02:00,519 | 00:02:02,319 | ..she's presented spectacular dishes. | ..she's presented spectacular dishes. |
48 | 00:02:02,519 | 00:02:05,040 | 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. |
49 | 00:02:05,239 | 00:02:06,319 | (LAUGHS) | (LAUGHS) |
50 | 00:02:06,519 | 00:02:09,439 | This is a great churros. I love it when Mark goes cross-eyed. | This is a great churros. I love it when Mark goes cross-eyed. |
51 | 00:02:09,639 | 00:02:12,879 | Both Alisa and Adrian will put their culinary know-how | Both Alisa and Adrian will put their culinary know-how |
52 | 00:02:13,080 | 00:02:16,439 | into action against Bar Lourinha's head chef Matt. | into action against Bar Lourinha's head chef Matt. |
53 | 00:02:16,639 | 00:02:19,199 | Order in, table 20. I've got two baccala and one kingfish, please. | Order in, table 20. I've got two baccala and one kingfish, please. |
54 | 00:02:19,400 | 00:02:20,240 | Yes, Chef! | Yes, Chef! |
55 | 00:02:20,439 | 00:02:23,800 | Bar Lourinha is based on how you eat and drink in Spain. | Bar Lourinha is based on how you eat and drink in Spain. |
56 | 00:02:24,000 | 00:02:24,840 | Oh, Chef! | Oh, Chef! |
57 | 00:02:25,039 | 00:02:27,800 | So here we have our pig's head and morcilla migas. | So here we have our pig's head and morcilla migas. |
58 | 00:02:28,000 | 00:02:31,879 | Fantastic. I love what you've done with it. So inventive. | Fantastic. I love what you've done with it. So inventive. |
59 | 00:02:32,079 | 00:02:34,400 | Tapas is a really crucial part of Spanish dining | Tapas is a really crucial part of Spanish dining |
60 | 00:02:34,599 | 00:02:38,000 | and it's something that we've really focused on here quite a bit. | and it's something that we've really focused on here quite a bit. |
61 | 00:02:38,199 | 00:02:41,840 | So we've always got an amazing selection of vegetables. | So we've always got an amazing selection of vegetables. |
62 | 00:02:43,639 | 00:02:46,800 | And really, really good fresh seafood as well. | And really, really good fresh seafood as well. |
63 | 00:02:47,000 | 00:02:50,079 | So we always want to serve the clams facing upwards | So we always want to serve the clams facing upwards |
64 | 00:02:50,280 | 00:02:51,560 | so it catches all the sauce. | so it catches all the sauce. |
65 | 00:02:51,759 | 00:02:53,639 | At the end of the day it's about having really good fun | At the end of the day it's about having really good fun |
66 | 00:02:53,840 | 00:02:55,199 | and a really good time. | and a really good time. |
67 | 00:02:55,400 | 00:02:57,120 | That's it! We're done. Just like that. | That's it! We're done. Just like that. |
68 | 00:02:57,319 | 00:02:58,479 | (LAUGHS) Well done. | (LAUGHS) Well done. |
69 | 00:03:00,599 | 00:03:04,400 | DAN HONG: Good evening, and welcome to The Chefs' Line. | DAN HONG: Good evening, and welcome to The Chefs' Line. |
70 | 00:03:04,599 | 00:03:09,960 | Congratulations Adrian and Alisa for both making it through to the final. | Congratulations Adrian and Alisa for both making it through to the final. |
71 | 00:03:10,159 | 00:03:11,479 | You guys pumped or what? | You guys pumped or what? |
72 | 00:03:11,680 | 00:03:12,719 | Yes. (LAUGHS) Absolutely. | Yes. (LAUGHS) Absolutely. |
73 | 00:03:12,919 | 00:03:14,319 | I'm feeling pumped. I'm ready to go. | I'm feeling pumped. I'm ready to go. |
74 | 00:03:14,520 | 00:03:17,719 | After last night's win, it's given me the extra confidence boost | After last night's win, it's given me the extra confidence boost |
75 | 00:03:17,920 | 00:03:19,800 | that I think will take me all the way. | that I think will take me all the way. |
76 | 00:03:20,000 | 00:03:21,079 | (ALL LAUGH) | (ALL LAUGH) |
77 | 00:03:21,280 | 00:03:24,520 | Alisa, you rate your chances against head chef Matt McConnell? | Alisa, you rate your chances against head chef Matt McConnell? |
78 | 00:03:24,719 | 00:03:26,960 | I don't know. (LAUGHS) I'm just really happy to be here, Dan. | I don't know. (LAUGHS) I'm just really happy to be here, Dan. |
79 | 00:03:27,159 | 00:03:29,360 | I'm just gonna do what I do at home and have fun. | I'm just gonna do what I do at home and have fun. |
80 | 00:03:29,560 | 00:03:32,879 | Head Chef Matt, because both home cooks put up better plates | Head Chef Matt, because both home cooks put up better plates |
81 | 00:03:33,079 | 00:03:34,680 | than sous-chef Oscar last night, | than sous-chef Oscar last night, |
82 | 00:03:34,879 | 00:03:38,680 | you are now facing two home cooks in the final. | you are now facing two home cooks in the final. |
83 | 00:03:38,879 | 00:03:40,280 | I honestly didn't think we'd be cooking | I honestly didn't think we'd be cooking |
84 | 00:03:40,479 | 00:03:41,599 | against such great home cooks | against such great home cooks |
85 | 00:03:41,800 | 00:03:44,680 | so I'm really, really keen now that I can actually get my hands into it | so I'm really, really keen now that I can actually get my hands into it |
86 | 00:03:44,879 | 00:03:47,400 | and it's gonna be a double challenge now thanks to Oscar. | and it's gonna be a double challenge now thanks to Oscar. |
87 | 00:03:47,599 | 00:03:49,719 | (ALL LAUGH) | (ALL LAUGH) |
88 | 00:03:49,920 | 00:03:53,639 | So, home cooks, Head Chef Matt, | So, home cooks, Head Chef Matt, |
89 | 00:03:53,840 | 00:03:57,280 | I guess you want to find out what you'll be cooking this evening. | I guess you want to find out what you'll be cooking this evening. |
90 | 00:03:57,479 | 00:04:01,479 | We want to taste your best paella. | We want to taste your best paella. |
91 | 00:04:01,680 | 00:04:03,120 | Wow. | Wow. |
92 | 00:04:05,080 | 00:04:07,280 | MAEVE O'MEARA: Paella is a famous Spanish dish | MAEVE O'MEARA: Paella is a famous Spanish dish |
93 | 00:04:07,479 | 00:04:09,319 | of rice, saffron, vegetables | of rice, saffron, vegetables |
94 | 00:04:09,520 | 00:04:12,280 | and many varieties of seafood or meat. | and many varieties of seafood or meat. |
95 | 00:04:12,479 | 00:04:14,919 | The trick is to form a socarrat, | The trick is to form a socarrat, |
96 | 00:04:15,120 | 00:04:18,160 | a crunchy layer of rice on the bottom of the pan | a crunchy layer of rice on the bottom of the pan |
97 | 00:04:18,360 | 00:04:21,600 | which creates a unique, caramelised flavour. | which creates a unique, caramelised flavour. |
98 | 00:04:22,720 | 00:04:25,959 | One of us will be deciding who has put the best plate up on the pass. | One of us will be deciding who has put the best plate up on the pass. |
99 | 00:04:26,160 | 00:04:28,199 | That's going to be you, Dan. | That's going to be you, Dan. |
100 | 00:04:28,399 | 00:04:31,160 | Awesome. I love paella. Can't wait. | Awesome. I love paella. Can't wait. |
101 | 00:04:32,639 | 00:04:35,159 | MAEVE O'MEARA: Dan will taste and judge everyone's paella | MAEVE O'MEARA: Dan will taste and judge everyone's paella |
102 | 00:04:35,360 | 00:04:40,040 | without knowing if it was made by a home cook or by head chef Matt. | without knowing if it was made by a home cook or by head chef Matt. |
103 | 00:04:40,240 | 00:04:43,720 | You have 90 minutes, so what are you waiting for? Let's cook! | You have 90 minutes, so what are you waiting for? Let's cook! |
104 | 00:04:43,920 | 00:04:45,639 | Good luck. | Good luck. |
105 | 00:04:53,600 | 00:04:56,519 | When I cook, I think I'm quietly competitive. | When I cook, I think I'm quietly competitive. |
106 | 00:04:56,720 | 00:04:58,519 | I'm feeling confident | I'm feeling confident |
107 | 00:04:58,720 | 00:05:01,240 | and hopefully I'll have a great outcome, yeah. | and hopefully I'll have a great outcome, yeah. |
108 | 00:05:01,439 | 00:05:03,839 | I'm not really feeling much pressure. | I'm not really feeling much pressure. |
109 | 00:05:04,040 | 00:05:06,079 | I've never seen cooking as a competition | I've never seen cooking as a competition |
110 | 00:05:06,279 | 00:05:08,120 | but being thrust into this environment, | but being thrust into this environment, |
111 | 00:05:08,319 | 00:05:09,439 | no-one wants to come last. | no-one wants to come last. |
112 | 00:05:09,639 | 00:05:12,439 | Smells good, Adrian! Thanks, Matt. | Smells good, Adrian! Thanks, Matt. |
113 | 00:05:12,639 | 00:05:15,519 | Look I really want to beat head chef Matt. | Look I really want to beat head chef Matt. |
114 | 00:05:15,720 | 00:05:20,480 | I know that I can make an amazing paella and make my family proud. | I know that I can make an amazing paella and make my family proud. |
115 | 00:05:20,680 | 00:05:22,079 | I'm sure they're already proud | I'm sure they're already proud |
116 | 00:05:22,279 | 00:05:25,079 | but I think it'd just be fantastic to go all the way. | but I think it'd just be fantastic to go all the way. |
117 | 00:05:29,000 | 00:05:30,759 | Today I'm making paella mixta, | Today I'm making paella mixta, |
118 | 00:05:30,959 | 00:05:33,199 | which is a mixture of chicken and seafood and pork. | which is a mixture of chicken and seafood and pork. |
119 | 00:05:33,399 | 00:05:35,959 | Basically meat and seafood paella. | Basically meat and seafood paella. |
120 | 00:05:36,159 | 00:05:37,680 | So I'm frying off my meat. | So I'm frying off my meat. |
121 | 00:05:37,879 | 00:05:39,240 | That's the first thing we need to do. | That's the first thing we need to do. |
122 | 00:05:39,439 | 00:05:41,759 | I'm using pimenton, which is a dried capsicum powder. | I'm using pimenton, which is a dried capsicum powder. |
123 | 00:05:41,959 | 00:05:44,439 | I import it myself - a friend sends it to me from Madrid - | I import it myself - a friend sends it to me from Madrid - |
124 | 00:05:44,639 | 00:05:47,079 | and I think it gives it a unique taste. | and I think it gives it a unique taste. |
125 | 00:05:47,279 | 00:05:48,759 | And I'm making a prawn stock here | And I'm making a prawn stock here |
126 | 00:05:48,959 | 00:05:50,720 | so I'm just gonna put a bit of colour | so I'm just gonna put a bit of colour |
127 | 00:05:50,920 | 00:05:52,840 | on some prawn heads and shells and add the water. | on some prawn heads and shells and add the water. |
128 | 00:05:53,040 | 00:05:55,319 | It's Mum's recipe - it's the way she's always made it | It's Mum's recipe - it's the way she's always made it |
129 | 00:05:55,519 | 00:05:57,240 | and it's the way that she taught me how to make it | and it's the way that she taught me how to make it |
130 | 00:05:57,439 | 00:06:00,000 | and, uh, yeah, I'll give it my best shot. | and, uh, yeah, I'll give it my best shot. |
131 | 00:06:00,199 | 00:06:03,759 | So hopefully I'll make it the same as I do at home and we'll be OK. | So hopefully I'll make it the same as I do at home and we'll be OK. |
132 | 00:06:07,560 | 00:06:09,560 | I'm doing chorizo and mixed seafood paella, | I'm doing chorizo and mixed seafood paella, |
133 | 00:06:09,759 | 00:06:12,399 | so it's gonna have mussels, prawns, calamari. | so it's gonna have mussels, prawns, calamari. |
134 | 00:06:12,600 | 00:06:15,600 | The chorizo I actually put in a blender and blitzed up | The chorizo I actually put in a blender and blitzed up |
135 | 00:06:15,800 | 00:06:17,480 | so it's almost like chorizo mince, | so it's almost like chorizo mince, |
136 | 00:06:17,680 | 00:06:19,839 | so that the oils would come out and they'd all mix together. | so that the oils would come out and they'd all mix together. |
137 | 00:06:20,040 | 00:06:22,279 | I'm gonna have capsicum and onion and garlic | I'm gonna have capsicum and onion and garlic |
138 | 00:06:22,480 | 00:06:24,639 | and, of course, pim... pim... | and, of course, pim... pim... |
139 | 00:06:24,839 | 00:06:26,759 | Pimento... (LAUGHS) I can't say it. | Pimento... (LAUGHS) I can't say it. |
140 | 00:06:26,959 | 00:06:28,759 | I toasted off some saffron | I toasted off some saffron |
141 | 00:06:28,959 | 00:06:31,079 | and then I ground it up in a mortar and pestle with garlic | and then I ground it up in a mortar and pestle with garlic |
142 | 00:06:31,279 | 00:06:33,560 | to make a paste to begin the cook. | to make a paste to begin the cook. |
143 | 00:06:33,759 | 00:06:36,040 | Smells so good in here. | Smells so good in here. |
144 | 00:06:36,240 | 00:06:37,759 | So I'm doing it in a smaller pan. | So I'm doing it in a smaller pan. |
145 | 00:06:37,959 | 00:06:40,920 | I'm doing a paella for two | I'm doing a paella for two |
146 | 00:06:41,120 | 00:06:43,600 | as if my husband and I were gonna sit down out on the balcony | as if my husband and I were gonna sit down out on the balcony |
147 | 00:06:43,800 | 00:06:46,759 | and have it on a Saturday night, so, yeah. | and have it on a Saturday night, so, yeah. |
148 | 00:06:48,840 | 00:06:52,199 | Head chef Matt is preparing Bar Lourinha's signature paella | Head chef Matt is preparing Bar Lourinha's signature paella |
149 | 00:06:52,399 | 00:06:54,079 | with seafood and rabbit. | with seafood and rabbit. |
150 | 00:06:54,279 | 00:06:58,079 | Rabbit is a very traditional component of real paella. | Rabbit is a very traditional component of real paella. |
151 | 00:06:58,279 | 00:07:01,439 | I do prefer the flavour of the leg meat for the paella. | I do prefer the flavour of the leg meat for the paella. |
152 | 00:07:01,639 | 00:07:02,839 | I have a whole rabbit | I have a whole rabbit |
153 | 00:07:03,040 | 00:07:05,600 | so I've been lucky enough to get a couple of livers and kidneys, | so I've been lucky enough to get a couple of livers and kidneys, |
154 | 00:07:05,800 | 00:07:07,439 | which I'm gonna put in there as well. | which I'm gonna put in there as well. |
155 | 00:07:07,639 | 00:07:11,000 | So rabbits quite a sweet meat so it actually, um, lends itself | So rabbits quite a sweet meat so it actually, um, lends itself |
156 | 00:07:11,199 | 00:07:14,240 | to match with seafoods as well, which can be a little bit salty. | to match with seafoods as well, which can be a little bit salty. |
157 | 00:07:14,439 | 00:07:16,120 | It's a pretty interesting dish, paella, | It's a pretty interesting dish, paella, |
158 | 00:07:16,319 | 00:07:17,959 | because you build a lot of different flavours | because you build a lot of different flavours |
159 | 00:07:18,160 | 00:07:19,639 | and you join a lot of things together | and you join a lot of things together |
160 | 00:07:19,839 | 00:07:22,759 | and meat and seafood is, uh, really one of the crucial parts | and meat and seafood is, uh, really one of the crucial parts |
161 | 00:07:22,959 | 00:07:24,680 | of what paella is all about. | of what paella is all about. |
162 | 00:07:24,879 | 00:07:27,000 | There's a lot of prep involved in a dish like paella | There's a lot of prep involved in a dish like paella |
163 | 00:07:27,199 | 00:07:30,079 | and you want to have it all set up and in its station ready to go. | and you want to have it all set up and in its station ready to go. |
164 | 00:07:30,279 | 00:07:33,920 | I had to devein the prawns, I had clams, I had mussels, | I had to devein the prawns, I had clams, I had mussels, |
165 | 00:07:34,120 | 00:07:35,480 | I had the cuttlefish. | I had the cuttlefish. |
166 | 00:07:35,680 | 00:07:37,519 | Cuttlefish, they're a little bit thicker | Cuttlefish, they're a little bit thicker |
167 | 00:07:37,720 | 00:07:39,199 | and sturdier and heavier to cook | and sturdier and heavier to cook |
168 | 00:07:39,399 | 00:07:41,439 | which suits it perfectly to cook into a paella | which suits it perfectly to cook into a paella |
169 | 00:07:41,639 | 00:07:43,639 | because you can cook it for a little bit of a longer time | because you can cook it for a little bit of a longer time |
170 | 00:07:43,840 | 00:07:45,360 | just to soften it and break it down, | just to soften it and break it down, |
171 | 00:07:45,560 | 00:07:47,879 | whereas calamari will cook really, really quickly | whereas calamari will cook really, really quickly |
172 | 00:07:48,079 | 00:07:49,399 | and can get quite tough and chewy. | and can get quite tough and chewy. |
173 | 00:07:49,600 | 00:07:52,639 | So paella is a dish that I've cooked at Bar Lourinha so many times | So paella is a dish that I've cooked at Bar Lourinha so many times |
174 | 00:07:52,840 | 00:07:53,639 | it's ridiculous, | it's ridiculous, |
175 | 00:07:53,840 | 00:07:56,360 | but I think I've copped a bit of curve ball... (LAUGHS) | but I think I've copped a bit of curve ball... (LAUGHS) |
176 | 00:07:56,560 | 00:07:59,079 | ..in cooking against the two home cooks | ..in cooking against the two home cooks |
177 | 00:07:59,279 | 00:08:02,120 | but I think it's great 'cause they are both really good home cooks | but I think it's great 'cause they are both really good home cooks |
178 | 00:08:02,319 | 00:08:03,800 | and they both deserve to be there. | and they both deserve to be there. |
179 | 00:08:05,199 | 00:08:08,480 | Hopefully I'll be able to showcase what we do | Hopefully I'll be able to showcase what we do |
180 | 00:08:08,680 | 00:08:09,920 | and we'll get across the line. | and we'll get across the line. |
181 | 00:08:10,120 | 00:08:12,000 | Hi! Hey. How are you? | Hi! Hey. How are you? |
182 | 00:08:12,199 | 00:08:13,800 | How are you guys going? | How are you guys going? |
183 | 00:08:14,000 | 00:08:17,439 | So, look, what's he really like as a boss? | So, look, what's he really like as a boss? |
184 | 00:08:17,639 | 00:08:20,079 | He's a very good boss. Is he a good boss? | He's a very good boss. Is he a good boss? |
185 | 00:08:20,279 | 00:08:22,800 | Are you just saying that? (LAUGHS) | Are you just saying that? (LAUGHS) |
186 | 00:08:23,000 | 00:08:25,519 | After my last performance I have to say that. | After my last performance I have to say that. |
187 | 00:08:25,720 | 00:08:27,720 | (ALL LAUGH) | (ALL LAUGH) |
188 | 00:08:27,920 | 00:08:30,720 | Well, look, fingers crossed, guys, and good luck. | Well, look, fingers crossed, guys, and good luck. |
189 | 00:08:30,920 | 00:08:32,360 | Thank you. | Thank you. |
190 | 00:08:37,840 | 00:08:39,960 | I think the key elements to making the perfect paella, | I think the key elements to making the perfect paella, |
191 | 00:08:40,159 | 00:08:42,360 | it's all about the timing. | it's all about the timing. |
192 | 00:08:42,559 | 00:08:44,840 | It's how long you spend boiling your stock | It's how long you spend boiling your stock |
193 | 00:08:45,039 | 00:08:47,519 | so that it picks up all the flavours of cooking the meat, | so that it picks up all the flavours of cooking the meat, |
194 | 00:08:47,720 | 00:08:49,919 | and it's about putting the seafood in at the correct time | and it's about putting the seafood in at the correct time |
195 | 00:08:50,120 | 00:08:52,200 | while there's still some stock there to cook the seafood, | while there's still some stock there to cook the seafood, |
196 | 00:08:52,399 | 00:08:56,320 | and, of course, it's about getting the grains of rice perfectly firm | and, of course, it's about getting the grains of rice perfectly firm |
197 | 00:08:56,519 | 00:08:58,440 | and there should be no stock left. | and there should be no stock left. |
198 | 00:08:59,759 | 00:09:01,879 | Adrian, tell me about how much love you put into this stock. | Adrian, tell me about how much love you put into this stock. |
199 | 00:09:02,080 | 00:09:03,639 | I put a lot of love into the stock. | I put a lot of love into the stock. |
200 | 00:09:03,840 | 00:09:06,159 | You should be able to taste the stock in every mouthful. | You should be able to taste the stock in every mouthful. |
201 | 00:09:06,360 | 00:09:09,960 | Once the rice goes in, we like put some prawns, clams, mussels, | Once the rice goes in, we like put some prawns, clams, mussels, |
202 | 00:09:10,159 | 00:09:12,000 | and a little bit more calamari on top. | and a little bit more calamari on top. |
203 | 00:09:12,200 | 00:09:15,080 | Is this just a really well choreographed dance routine for you? | Is this just a really well choreographed dance routine for you? |
204 | 00:09:15,279 | 00:09:17,679 | You know exactly when everything needs to go in? | You know exactly when everything needs to go in? |
205 | 00:09:17,879 | 00:09:20,480 | A lot of practice, I suppose. It's something I love to make. | A lot of practice, I suppose. It's something I love to make. |
206 | 00:09:20,679 | 00:09:22,759 | It's a real pleasure making it on a Sunday afternoon | It's a real pleasure making it on a Sunday afternoon |
207 | 00:09:22,960 | 00:09:24,320 | with the family at home. | with the family at home. |
208 | 00:09:24,519 | 00:09:26,360 | I'm very confident making this dish. | I'm very confident making this dish. |
209 | 00:09:26,600 | 00:09:29,799 | If I had to make one dish, one Spanish dish to impress people, this would be it. | If I had to make one dish, one Spanish dish to impress people, this would be it. |
210 | 00:09:31,120 | 00:09:33,559 | Alisa, how are you going? Hi, Mark. I'm good, thank you. | Alisa, how are you going? Hi, Mark. I'm good, thank you. |
211 | 00:09:33,759 | 00:09:35,159 | So I've got chorizo. | So I've got chorizo. |
212 | 00:09:35,360 | 00:09:37,080 | I've got red and yellow capsicum. | I've got red and yellow capsicum. |
213 | 00:09:37,279 | 00:09:39,039 | I've got onion, garlic, smoked paprika, | I've got onion, garlic, smoked paprika, |
214 | 00:09:39,240 | 00:09:40,879 | toasted and then ground saffron, | toasted and then ground saffron, |
215 | 00:09:41,080 | 00:09:42,960 | a bit of olive oil and that's it for now. | a bit of olive oil and that's it for now. |
216 | 00:09:43,159 | 00:09:46,320 | Then I'm about to add the rice in so I'm just gonna add the rice | Then I'm about to add the rice in so I'm just gonna add the rice |
217 | 00:09:46,519 | 00:09:49,799 | and once I've toasted the rice off I'm gonna add some stock to it. | and once I've toasted the rice off I'm gonna add some stock to it. |
218 | 00:09:50,000 | 00:09:52,639 | I'm then gonna cook that for about 10 minutes | I'm then gonna cook that for about 10 minutes |
219 | 00:09:52,840 | 00:09:55,720 | and then I'm gonna add the seafood, cover it | and then I'm gonna add the seafood, cover it |
220 | 00:09:55,919 | 00:09:58,399 | and cook it for about, you know, five or six minutes more. | and cook it for about, you know, five or six minutes more. |
221 | 00:09:58,600 | 00:10:00,840 | And do you think size counts? | And do you think size counts? |
222 | 00:10:01,039 | 00:10:02,360 | (LAUGHS) No! | (LAUGHS) No! |
223 | 00:10:02,559 | 00:10:04,440 | 'Cause these guys look pretty intimidating. | 'Cause these guys look pretty intimidating. |
224 | 00:10:04,639 | 00:10:06,799 | They're very intimidating and, you know, good for them. | They're very intimidating and, you know, good for them. |
225 | 00:10:07,000 | 00:10:09,039 | I'm just gonna do my thing and see what happens. | I'm just gonna do my thing and see what happens. |
226 | 00:10:09,240 | 00:10:12,200 | Good luck! Thanks, Mark. (LAUGHS) | Good luck! Thanks, Mark. (LAUGHS) |
227 | 00:10:12,399 | 00:10:15,639 | I'm hoping to achieve the perfect socarrat, a crusty bottom. | I'm hoping to achieve the perfect socarrat, a crusty bottom. |
228 | 00:10:15,840 | 00:10:17,919 | There's a fine line now where I want to get that done | There's a fine line now where I want to get that done |
229 | 00:10:18,120 | 00:10:19,279 | but I don't want to burn it. | but I don't want to burn it. |
230 | 00:10:19,480 | 00:10:20,720 | Timing is everything isn't it? | Timing is everything isn't it? |
231 | 00:10:20,919 | 00:10:22,840 | It all comes together perfect. | It all comes together perfect. |
232 | 00:10:23,039 | 00:10:25,799 | Well, Dan you have a huge decision to make. | Well, Dan you have a huge decision to make. |
233 | 00:10:26,000 | 00:10:28,039 | One of the best paellas I've ever eaten. | One of the best paellas I've ever eaten. |
234 | 00:10:34,159 | 00:10:36,360 | It's all about timing. | It's all about timing. |
235 | 00:10:36,559 | 00:10:39,480 | You have 45 minutes to get your paella up on the pass. | You have 45 minutes to get your paella up on the pass. |
236 | 00:10:39,679 | 00:10:42,840 | MAEVE O'MEARA: It's the final showdown for Spanish week | MAEVE O'MEARA: It's the final showdown for Spanish week |
237 | 00:10:43,039 | 00:10:44,960 | and we have two home cooks, Alisa and Adrian | and we have two home cooks, Alisa and Adrian |
238 | 00:10:45,159 | 00:10:47,399 | competing against head chef Matt. | competing against head chef Matt. |
239 | 00:10:47,600 | 00:10:50,600 | Their mission, to create their best interpretation | Their mission, to create their best interpretation |
240 | 00:10:50,799 | 00:10:52,600 | of the Spanish classic paella. | of the Spanish classic paella. |
241 | 00:10:52,799 | 00:10:55,279 | This is me. I'm just thinking about what I would do at home. | This is me. I'm just thinking about what I would do at home. |
242 | 00:10:55,480 | 00:10:58,759 | They're all aiming to impress blind-tasting judge Dan, | They're all aiming to impress blind-tasting judge Dan, |
243 | 00:10:58,960 | 00:11:01,279 | who won't know who prepared which dish. | who won't know who prepared which dish. |
244 | 00:11:01,480 | 00:11:04,799 | DAN HONG: So what's really important for a good paella is definitely that rice. | DAN HONG: So what's really important for a good paella is definitely that rice. |
245 | 00:11:05,000 | 00:11:06,279 | It's got to be perfectly cooked. | It's got to be perfectly cooked. |
246 | 00:11:06,480 | 00:11:08,000 | And it's all about timing, | And it's all about timing, |
247 | 00:11:08,200 | 00:11:10,480 | so they've got to know at which point of cooking | so they've got to know at which point of cooking |
248 | 00:11:10,679 | 00:11:13,799 | can they add their prawns, their squid, their mussels, their clams | can they add their prawns, their squid, their mussels, their clams |
249 | 00:11:14,000 | 00:11:17,440 | so it reduces perfectly to achieve the perfect socarrat | so it reduces perfectly to achieve the perfect socarrat |
250 | 00:11:17,639 | 00:11:21,159 | which is that charred crust at the bottom of the pan. | which is that charred crust at the bottom of the pan. |
251 | 00:11:21,360 | 00:11:24,240 | Well, Dan, it's ultimately up to you, so good luck. | Well, Dan, it's ultimately up to you, so good luck. |
252 | 00:11:24,440 | 00:11:25,720 | Can't wait. | Can't wait. |
253 | 00:11:28,200 | 00:11:29,679 | Hi, Melissa. | Hi, Melissa. |
254 | 00:11:29,879 | 00:11:31,960 | Hello. Seems that I've come at quite the crucial time. | Hello. Seems that I've come at quite the crucial time. |
255 | 00:11:32,159 | 00:11:33,480 | Timing is everything, isn't it? | Timing is everything, isn't it? |
256 | 00:11:33,679 | 00:11:35,519 | Absolutely. Especially when it comes to paella. | Absolutely. Especially when it comes to paella. |
257 | 00:11:35,720 | 00:11:37,279 | So tell me about Bar Lourinha's version. | So tell me about Bar Lourinha's version. |
258 | 00:11:37,480 | 00:11:40,159 | So it's a bit of an adapted version so it's not particularly traditional | So it's a bit of an adapted version so it's not particularly traditional |
259 | 00:11:40,360 | 00:11:42,039 | because I actually go rice in first, | because I actually go rice in first, |
260 | 00:11:42,240 | 00:11:43,879 | so it just helps with absorption | so it just helps with absorption |
261 | 00:11:44,080 | 00:11:46,639 | and also you get, like, a nice nuttiness come through. | and also you get, like, a nice nuttiness come through. |
262 | 00:11:46,840 | 00:11:49,159 | Basically I'm layering it in a fashion | Basically I'm layering it in a fashion |
263 | 00:11:49,360 | 00:11:51,480 | so that the things at the bottom, they need to cook longer | so that the things at the bottom, they need to cook longer |
264 | 00:11:51,679 | 00:11:53,320 | whereas the things at the top will just cook | whereas the things at the top will just cook |
265 | 00:11:53,519 | 00:11:55,320 | from residual heat and steam coming through. | from residual heat and steam coming through. |
266 | 00:11:55,519 | 00:11:57,360 | Pretty much everything that goes in there, | Pretty much everything that goes in there, |
267 | 00:11:57,559 | 00:11:59,519 | you want to be able to taste a little bit of everything. | you want to be able to taste a little bit of everything. |
268 | 00:11:59,720 | 00:12:01,960 | How do you get the perfect socarrat? | How do you get the perfect socarrat? |
269 | 00:12:02,159 | 00:12:04,559 | It is timing. It sounds pretty cliched. | It is timing. It sounds pretty cliched. |
270 | 00:12:04,759 | 00:12:06,679 | But what we need to do is we need to get that stock | But what we need to do is we need to get that stock |
271 | 00:12:06,879 | 00:12:09,360 | which is exactly measured to the quantity of rice, | which is exactly measured to the quantity of rice, |
272 | 00:12:09,559 | 00:12:11,440 | leaving enough moisture in there | leaving enough moisture in there |
273 | 00:12:11,639 | 00:12:13,919 | to slowly caramelise on the bottom of the pan | to slowly caramelise on the bottom of the pan |
274 | 00:12:14,120 | 00:12:17,519 | plus also being able to utilise and manage your temperature | plus also being able to utilise and manage your temperature |
275 | 00:12:17,720 | 00:12:20,000 | with these gas rings, which is really, really crucial. | with these gas rings, which is really, really crucial. |
276 | 00:12:20,200 | 00:12:22,960 | Wonderful. Alright. Good luck. Thanks. | Wonderful. Alright. Good luck. Thanks. |
277 | 00:12:25,240 | 00:12:27,360 | I've put the extra seafood in now. | I've put the extra seafood in now. |
278 | 00:12:27,559 | 00:12:29,600 | You need to put it in while there's still some stock there | You need to put it in while there's still some stock there |
279 | 00:12:29,799 | 00:12:31,080 | so that the seafood cooks. | so that the seafood cooks. |
280 | 00:12:31,279 | 00:12:33,519 | You need the clams to open, you need the prawns to cook through | You need the clams to open, you need the prawns to cook through |
281 | 00:12:33,720 | 00:12:35,399 | and you need the mussels to cook through. | and you need the mussels to cook through. |
282 | 00:12:35,600 | 00:12:37,000 | It's all about the timing. | It's all about the timing. |
283 | 00:12:37,200 | 00:12:41,120 | And, of course, it's about getting the grains of rice perfectly firm | And, of course, it's about getting the grains of rice perfectly firm |
284 | 00:12:41,320 | 00:12:43,039 | and there should be no stock left. | and there should be no stock left. |
285 | 00:12:43,240 | 00:12:45,919 | I'm hoping to achieve the perfect socarrat, the crusty bottom, | I'm hoping to achieve the perfect socarrat, the crusty bottom, |
286 | 00:12:46,120 | 00:12:47,720 | and the idea of not stirring it anymore | and the idea of not stirring it anymore |
287 | 00:12:47,919 | 00:12:50,799 | is just... it also forms a bit of a seal on top | is just... it also forms a bit of a seal on top |
288 | 00:12:51,000 | 00:12:53,919 | and it's probably the best way to make paella. | and it's probably the best way to make paella. |
289 | 00:12:54,120 | 00:12:57,360 | The biggest risks with making a paella is you can overcook it, | The biggest risks with making a paella is you can overcook it, |
290 | 00:12:57,559 | 00:12:58,759 | you can undercook it | you can undercook it |
291 | 00:12:58,960 | 00:13:01,440 | and the worst thing is if you burn the bottom of the paella, | and the worst thing is if you burn the bottom of the paella, |
292 | 00:13:01,639 | 00:13:03,759 | the taste goes through the whole paella and it's ruined. | the taste goes through the whole paella and it's ruined. |
293 | 00:13:03,960 | 00:13:05,120 | So far, so good. | So far, so good. |
294 | 00:13:10,000 | 00:13:12,320 | Home style! (LAUGHS) | Home style! (LAUGHS) |
295 | 00:13:12,519 | 00:13:15,399 | Feed two. Dinner for two. | Feed two. Dinner for two. |
296 | 00:13:15,600 | 00:13:18,720 | I'm a little concerned that the rice is undercooked | I'm a little concerned that the rice is undercooked |
297 | 00:13:18,919 | 00:13:20,720 | but I just... I don't want to add too much more stock | but I just... I don't want to add too much more stock |
298 | 00:13:20,919 | 00:13:23,120 | because then it'll go gluggy if I've already done the bottom | because then it'll go gluggy if I've already done the bottom |
299 | 00:13:23,320 | 00:13:24,600 | so I'll just have to see. | so I'll just have to see. |
300 | 00:13:24,799 | 00:13:26,000 | I sort of thought about it | I sort of thought about it |
301 | 00:13:26,200 | 00:13:28,679 | and I thought well if I cover it for a few minutes and let it sit, | and I thought well if I cover it for a few minutes and let it sit, |
302 | 00:13:28,879 | 00:13:31,080 | you know, it will keep cooking under the cover. | you know, it will keep cooking under the cover. |
303 | 00:13:31,279 | 00:13:33,279 | I'm just trying to cook off some of the liquid | I'm just trying to cook off some of the liquid |
304 | 00:13:33,480 | 00:13:34,759 | so that it comes off the bottom | so that it comes off the bottom |
305 | 00:13:34,960 | 00:13:36,759 | and then that starts browning on the bottom a bit. | and then that starts browning on the bottom a bit. |
306 | 00:13:36,960 | 00:13:39,679 | Yeah, but it's a fine line now where I want to get that done | Yeah, but it's a fine line now where I want to get that done |
307 | 00:13:39,879 | 00:13:41,639 | but I don't want to burn it. | but I don't want to burn it. |
308 | 00:13:43,840 | 00:13:47,200 | OK, guys, you've got five minutes to go. | OK, guys, you've got five minutes to go. |
309 | 00:13:51,600 | 00:13:54,240 | I turn it just in case there's a hot spot. | I turn it just in case there's a hot spot. |
310 | 00:13:54,440 | 00:13:56,759 | It's a funny stage of the, uh, cooking the paella now. | It's a funny stage of the, uh, cooking the paella now. |
311 | 00:13:56,960 | 00:13:58,919 | It's the waiting game. It is. This is the waiting game. | It's the waiting game. It is. This is the waiting game. |
312 | 00:13:59,120 | 00:14:01,440 | I'm about to turn it up and get that socarrat on the bottom | I'm about to turn it up and get that socarrat on the bottom |
313 | 00:14:01,639 | 00:14:04,279 | and then I'm gonna squeeze the lemon juice and turn it off. | and then I'm gonna squeeze the lemon juice and turn it off. |
314 | 00:14:04,480 | 00:14:06,000 | Awesome man. Smells great. Thank you. | Awesome man. Smells great. Thank you. |
315 | 00:14:06,200 | 00:14:07,440 | I think the cook went textbook. | I think the cook went textbook. |
316 | 00:14:07,639 | 00:14:09,919 | I was worried about making a mistake but I'd made no mistakes | I was worried about making a mistake but I'd made no mistakes |
317 | 00:14:10,120 | 00:14:11,519 | and I was very happy with the end result. | and I was very happy with the end result. |
318 | 00:14:11,720 | 00:14:13,360 | It's amazing! Oh, thank you. | It's amazing! Oh, thank you. |
319 | 00:14:13,559 | 00:14:15,759 | I'll be happier if I can get to eat some of this. | I'll be happier if I can get to eat some of this. |
320 | 00:14:15,960 | 00:14:17,919 | Oh, that's beautiful. MELISSA LEONG: One minute! | Oh, that's beautiful. MELISSA LEONG: One minute! |
321 | 00:14:18,120 | 00:14:19,720 | MARK OLIVE: One minute to go. | MARK OLIVE: One minute to go. |
322 | 00:14:19,919 | 00:14:21,559 | I hope it's good enough. | I hope it's good enough. |
323 | 00:14:21,759 | 00:14:24,559 | If not, I can hold my head up high because it's the best I could do. | If not, I can hold my head up high because it's the best I could do. |
324 | 00:14:24,759 | 00:14:27,679 | I'd be pretty upset if the judge tasted undercooked rice. | I'd be pretty upset if the judge tasted undercooked rice. |
325 | 00:14:27,879 | 00:14:29,600 | So hopefully it was cooked through. | So hopefully it was cooked through. |
326 | 00:14:32,440 | 00:14:33,559 | (APPLAUSE) | (APPLAUSE) |
327 | 00:14:33,759 | 00:14:35,759 | Whoo! Well done. | Whoo! Well done. |
328 | 00:14:35,960 | 00:14:37,360 | You too, Matt. | You too, Matt. |
329 | 00:14:37,559 | 00:14:39,240 | Good job, mate. Well done. | Good job, mate. Well done. |
330 | 00:14:39,440 | 00:14:41,720 | Thank you. Ha-ha! Got the man hug. | Thank you. Ha-ha! Got the man hug. |
331 | 00:14:41,919 | 00:14:45,039 | I did my best, I used my family's recipe | I did my best, I used my family's recipe |
332 | 00:14:45,240 | 00:14:47,399 | so let's see what the judges think. | so let's see what the judges think. |
333 | 00:14:47,600 | 00:14:49,799 | (ALL LAUGH) | (ALL LAUGH) |
334 | 00:14:50,000 | 00:14:52,879 | Usually there'd be two paellas on the pass. | Usually there'd be two paellas on the pass. |
335 | 00:14:53,080 | 00:14:55,320 | I get to try three! Lucky me, right? | I get to try three! Lucky me, right? |
336 | 00:14:55,519 | 00:14:59,279 | Every part of my tongue is a flavour explosion in my mouth. | Every part of my tongue is a flavour explosion in my mouth. |
337 | 00:14:59,480 | 00:15:03,320 | So the best plate on the pass is... | So the best plate on the pass is... |
338 | 00:15:10,960 | 00:15:13,200 | MAEVE O'MEARA: It's the final round of Spanish week | MAEVE O'MEARA: It's the final round of Spanish week |
339 | 00:15:13,399 | 00:15:15,000 | and home cooks Adrian and Alisa | and home cooks Adrian and Alisa |
340 | 00:15:15,200 | 00:15:17,720 | have just taken on Bar Lourinha's head chef Matt, | have just taken on Bar Lourinha's head chef Matt, |
341 | 00:15:17,919 | 00:15:19,919 | with the classic dish paella. | with the classic dish paella. |
342 | 00:15:20,120 | 00:15:24,000 | And now it's up to Dan to taste and judge all three creations | And now it's up to Dan to taste and judge all three creations |
343 | 00:15:24,200 | 00:15:28,000 | without knowing if it was made by a home cook or by the professional. | without knowing if it was made by a home cook or by the professional. |
344 | 00:15:28,200 | 00:15:30,240 | Dan. Hey, Dan. | Dan. Hey, Dan. |
345 | 00:15:30,440 | 00:15:34,519 | Wow! This looks amazing. | Wow! This looks amazing. |
346 | 00:15:34,720 | 00:15:36,480 | Doesn't it smell great in here? | Doesn't it smell great in here? |
347 | 00:15:36,679 | 00:15:38,000 | Incredible. | Incredible. |
348 | 00:15:38,200 | 00:15:40,679 | I can't wait to get just stuck into it. | I can't wait to get just stuck into it. |
349 | 00:15:42,960 | 00:15:48,360 | So, Dan, this is a mixed seafood and chorizo paella for two. | So, Dan, this is a mixed seafood and chorizo paella for two. |
350 | 00:15:48,559 | 00:15:51,039 | Yes, definitely looks like a paella for two. | Yes, definitely looks like a paella for two. |
351 | 00:15:51,240 | 00:15:55,879 | First inspection it looks like a very traditional paella | First inspection it looks like a very traditional paella |
352 | 00:15:56,080 | 00:15:58,519 | that I would find in, like, a Spanish restaurant. | that I would find in, like, a Spanish restaurant. |
353 | 00:15:58,720 | 00:16:02,840 | You can see the beautiful seafood, those three juicy king prawns, | You can see the beautiful seafood, those three juicy king prawns, |
354 | 00:16:03,039 | 00:16:05,679 | the calamari, I can see mussels. | the calamari, I can see mussels. |
355 | 00:16:05,879 | 00:16:07,480 | Look, I just want to get right into it. | Look, I just want to get right into it. |
356 | 00:16:07,679 | 00:16:09,639 | Go for it. | Go for it. |
357 | 00:16:09,840 | 00:16:14,720 | I'm just gonna have a dig around and see if there is that socarrat. | I'm just gonna have a dig around and see if there is that socarrat. |
358 | 00:16:16,600 | 00:16:18,240 | Is there one? | Is there one? |
359 | 00:16:18,440 | 00:16:23,240 | I think it's starting to form just at the edge of the paella pan here. | I think it's starting to form just at the edge of the paella pan here. |
360 | 00:16:25,080 | 00:16:26,600 | You can see a little crust there. | You can see a little crust there. |
361 | 00:16:36,679 | 00:16:39,039 | Mel, you said it was a chorizo and seafood paella, | Mel, you said it was a chorizo and seafood paella, |
362 | 00:16:39,240 | 00:16:41,559 | and I couldn't see it. | and I couldn't see it. |
363 | 00:16:41,759 | 00:16:43,440 | I tasted it in the rice. | I tasted it in the rice. |
364 | 00:16:43,639 | 00:16:45,759 | It looks like they blended that chorizo up, | It looks like they blended that chorizo up, |
365 | 00:16:45,960 | 00:16:48,159 | probably fried it with a soffritto, | probably fried it with a soffritto, |
366 | 00:16:48,360 | 00:16:51,159 | which is a delicious addition to the paella. | which is a delicious addition to the paella. |
367 | 00:16:51,360 | 00:16:53,080 | The rice is very nicely cooked - | The rice is very nicely cooked - |
368 | 00:16:53,279 | 00:16:56,039 | it's not undercooked, it's not overcooked. | it's not undercooked, it's not overcooked. |
369 | 00:16:56,240 | 00:16:57,600 | It has a nice bite. | It has a nice bite. |
370 | 00:16:57,799 | 00:16:59,080 | I love the flavour of the seafood. | I love the flavour of the seafood. |
371 | 00:16:59,279 | 00:17:03,120 | The fact that they use prawns in the shell, the flavour from the shell | The fact that they use prawns in the shell, the flavour from the shell |
372 | 00:17:03,320 | 00:17:07,319 | would definitely flavour the stock in the paella as its cooking down. | would definitely flavour the stock in the paella as its cooking down. |
373 | 00:17:07,519 | 00:17:10,240 | All in all, a solid paella. | All in all, a solid paella. |
374 | 00:17:11,880 | 00:17:15,200 | Dan, paella of rabbit and mixed seafood. | Dan, paella of rabbit and mixed seafood. |
375 | 00:17:15,400 | 00:17:17,119 | Ooh, rabbit. | Ooh, rabbit. |
376 | 00:17:17,319 | 00:17:18,920 | I can't really see the rabbit from here | I can't really see the rabbit from here |
377 | 00:17:19,119 | 00:17:20,799 | because there's so much seafood on top. | because there's so much seafood on top. |
378 | 00:17:21,000 | 00:17:23,480 | It's like the rich man's paella. | It's like the rich man's paella. |
379 | 00:17:23,680 | 00:17:25,880 | I can see some squid there, clams, | I can see some squid there, clams, |
380 | 00:17:26,079 | 00:17:29,480 | so many prawns, so many mussels. | so many prawns, so many mussels. |
381 | 00:17:31,640 | 00:17:35,759 | First of all, I'm gonna check the all-important socarrat. | First of all, I'm gonna check the all-important socarrat. |
382 | 00:17:37,599 | 00:17:38,880 | You can hear it. | You can hear it. |
383 | 00:17:39,079 | 00:17:41,920 | Oh, look at that spoon right there. | Oh, look at that spoon right there. |
384 | 00:17:42,119 | 00:17:44,000 | Those grains of rice are nicely caramelised. | Those grains of rice are nicely caramelised. |
385 | 00:17:44,200 | 00:17:46,319 | Socarrat symphony. | Socarrat symphony. |
386 | 00:17:53,279 | 00:17:55,680 | There is also some rabbit offal. | There is also some rabbit offal. |
387 | 00:18:00,079 | 00:18:03,519 | The concentration of flavour that's in that rice, | The concentration of flavour that's in that rice, |
388 | 00:18:03,720 | 00:18:06,240 | especially when you get a bit of the socarrat, | especially when you get a bit of the socarrat, |
389 | 00:18:06,440 | 00:18:08,720 | is what makes this so delicious. | is what makes this so delicious. |
390 | 00:18:08,920 | 00:18:10,720 | It looks like a lot of seafood | It looks like a lot of seafood |
391 | 00:18:10,920 | 00:18:12,920 | but that really all contributed | but that really all contributed |
392 | 00:18:13,119 | 00:18:15,160 | to the flavour of that rice on the bottom. | to the flavour of that rice on the bottom. |
393 | 00:18:15,359 | 00:18:16,759 | All those clams, all those mussels, | All those clams, all those mussels, |
394 | 00:18:16,960 | 00:18:18,920 | they would have opened all those juices, | they would have opened all those juices, |
395 | 00:18:19,119 | 00:18:21,359 | reducing down along with the prawns | reducing down along with the prawns |
396 | 00:18:21,559 | 00:18:24,519 | and then that flavour of the rabbit as well, | and then that flavour of the rabbit as well, |
397 | 00:18:24,720 | 00:18:28,000 | just really a flavour explosion in my mouth. | just really a flavour explosion in my mouth. |
398 | 00:18:28,200 | 00:18:31,440 | A super, super legit and delicious paella. | A super, super legit and delicious paella. |
399 | 00:18:31,640 | 00:18:36,119 | Dan, this is a seafood and chicken paella. | Dan, this is a seafood and chicken paella. |
400 | 00:18:36,319 | 00:18:40,680 | This looks awesome. I can see the chicken. | This looks awesome. I can see the chicken. |
401 | 00:18:40,880 | 00:18:43,039 | It's on the bone too, which is great. | It's on the bone too, which is great. |
402 | 00:18:43,240 | 00:18:44,799 | I can see bits of calamari. | I can see bits of calamari. |
403 | 00:18:45,000 | 00:18:48,359 | And it looks like it's reduced really well. | And it looks like it's reduced really well. |
404 | 00:18:48,559 | 00:18:50,240 | What are you hoping for? | What are you hoping for? |
405 | 00:18:50,440 | 00:18:52,680 | I'm hoping there's a socarrat here. | I'm hoping there's a socarrat here. |
406 | 00:18:54,640 | 00:18:57,200 | I think we all want to dig around in there, don't we? | I think we all want to dig around in there, don't we? |
407 | 00:18:58,400 | 00:19:00,640 | Ooh. Oh, yeah! | Ooh. Oh, yeah! |
408 | 00:19:04,599 | 00:19:05,920 | Mmm. | Mmm. |
409 | 00:19:06,119 | 00:19:09,279 | You can see they even seared off the chicken. | You can see they even seared off the chicken. |
410 | 00:19:09,480 | 00:19:10,480 | It's a nice touch. | It's a nice touch. |
411 | 00:19:10,680 | 00:19:12,000 | Adds extra flavour. Well spotted. | Adds extra flavour. Well spotted. |
412 | 00:19:12,200 | 00:19:14,720 | Smart move leaving the meat on the bone. | Smart move leaving the meat on the bone. |
413 | 00:19:17,799 | 00:19:19,160 | Oh, my gosh. | Oh, my gosh. |
414 | 00:19:19,359 | 00:19:21,279 | I can automatically, when I ate the rice, | I can automatically, when I ate the rice, |
415 | 00:19:21,480 | 00:19:23,039 | I could definitely taste saffron. | I could definitely taste saffron. |
416 | 00:19:23,240 | 00:19:25,119 | Really, really fragrant. | Really, really fragrant. |
417 | 00:19:25,319 | 00:19:28,799 | That socarrat added that extra dimension of flavour. | That socarrat added that extra dimension of flavour. |
418 | 00:19:29,000 | 00:19:31,920 | I'm just gonna try a prawn. And look at that. | I'm just gonna try a prawn. And look at that. |
419 | 00:19:32,119 | 00:19:33,559 | Stop it. | Stop it. |
420 | 00:19:36,519 | 00:19:37,839 | Prawn is perfectly cooked. | Prawn is perfectly cooked. |
421 | 00:19:38,039 | 00:19:41,359 | All the elements from the chicken to the seafood, perfectly cooked. | All the elements from the chicken to the seafood, perfectly cooked. |
422 | 00:19:41,559 | 00:19:46,160 | It's a really, really delicious paella. It's gonna be tough. | It's a really, really delicious paella. It's gonna be tough. |
423 | 00:19:46,359 | 00:19:48,960 | It's a lot to think about. Good luck. | It's a lot to think about. Good luck. |
424 | 00:19:54,839 | 00:19:56,960 | MAEVE O'MEARA: It's the final showdown of Spanish week. | MAEVE O'MEARA: It's the final showdown of Spanish week. |
425 | 00:19:57,160 | 00:20:00,039 | Home cooks Adrian and Alisa are hoping their interpretation | Home cooks Adrian and Alisa are hoping their interpretation |
426 | 00:20:00,240 | 00:20:01,720 | of the classic paella | of the classic paella |
427 | 00:20:01,920 | 00:20:04,880 | will be enough to beat head chef Matt's creation. | will be enough to beat head chef Matt's creation. |
428 | 00:20:05,079 | 00:20:09,359 | Now blind-tasting judge Dan is ready to deliver his verdict. | Now blind-tasting judge Dan is ready to deliver his verdict. |
429 | 00:20:11,440 | 00:20:12,799 | Well, wow! What can I say? | Well, wow! What can I say? |
430 | 00:20:13,000 | 00:20:17,680 | An incredible, incredible week of amazing Spanish cooking. | An incredible, incredible week of amazing Spanish cooking. |
431 | 00:20:17,880 | 00:20:20,319 | It's all come down to this final night. | It's all come down to this final night. |
432 | 00:20:20,519 | 00:20:22,440 | You guys should be so pumped. | You guys should be so pumped. |
433 | 00:20:22,640 | 00:20:24,000 | How do you feel? | How do you feel? |
434 | 00:20:24,200 | 00:20:25,480 | I feel fantastic. | I feel fantastic. |
435 | 00:20:25,680 | 00:20:28,039 | I just think, uh, I did everything I could | I just think, uh, I did everything I could |
436 | 00:20:28,240 | 00:20:31,000 | and, uh, I hope the results speak for themselves. | and, uh, I hope the results speak for themselves. |
437 | 00:20:31,200 | 00:20:32,400 | Alisa? | Alisa? |
438 | 00:20:32,599 | 00:20:33,680 | I'm just happy to be here. | I'm just happy to be here. |
439 | 00:20:33,880 | 00:20:36,559 | I've had a great, great time and these guys are fantastic. | I've had a great, great time and these guys are fantastic. |
440 | 00:20:36,759 | 00:20:39,680 | So, Matt, how are you going? You a bit nervous? | So, Matt, how are you going? You a bit nervous? |
441 | 00:20:39,880 | 00:20:41,599 | Do you know what? I actually am now. | Do you know what? I actually am now. |
442 | 00:20:41,799 | 00:20:43,200 | (ALL LAUGH) | (ALL LAUGH) |
443 | 00:20:43,400 | 00:20:45,440 | I haven't been nervous all week until right now | I haven't been nervous all week until right now |
444 | 00:20:45,640 | 00:20:47,839 | but I think it's just the waiting game. | but I think it's just the waiting game. |
445 | 00:20:48,039 | 00:20:51,759 | MELISSA LEONG: Dan, after tasting three amazing paellas | MELISSA LEONG: Dan, after tasting three amazing paellas |
446 | 00:20:51,960 | 00:20:53,519 | on the pass this evening, | on the pass this evening, |
447 | 00:20:53,720 | 00:20:56,279 | which for you was the best plate on the pass. | which for you was the best plate on the pass. |
448 | 00:20:56,480 | 00:21:00,960 | The best plate on the pass in my opinion has to nail the rice. | The best plate on the pass in my opinion has to nail the rice. |
449 | 00:21:01,160 | 00:21:03,559 | And what makes a good rice? | And what makes a good rice? |
450 | 00:21:03,759 | 00:21:06,440 | It's all the other ingredients combined | It's all the other ingredients combined |
451 | 00:21:06,640 | 00:21:09,839 | to help the rice create a beautiful socarrat, | to help the rice create a beautiful socarrat, |
452 | 00:21:10,039 | 00:21:12,839 | that flavour at the bottom of the pan. | that flavour at the bottom of the pan. |
453 | 00:21:13,039 | 00:21:17,400 | One plate had an amazing socarrat | One plate had an amazing socarrat |
454 | 00:21:17,599 | 00:21:20,359 | probably one of the best paellas | probably one of the best paellas |
455 | 00:21:20,559 | 00:21:21,680 | I've ever eaten. | I've ever eaten. |
456 | 00:21:21,880 | 00:21:25,640 | So the best plate on the pass is... | So the best plate on the pass is... |
457 | 00:21:28,400 | 00:21:31,279 | ..this paella with rabbit and seafood. | ..this paella with rabbit and seafood. |
458 | 00:21:31,480 | 00:21:32,680 | (APPLAUSE) | (APPLAUSE) |
459 | 00:21:32,880 | 00:21:35,079 | Congratulations, Matt McConnell from Bar Lourinha. | Congratulations, Matt McConnell from Bar Lourinha. |
460 | 00:21:35,279 | 00:21:36,559 | Good on you. | Good on you. |
461 | 00:21:36,759 | 00:21:38,599 | Bring it in there. Bang. | Bring it in there. Bang. |
462 | 00:21:41,319 | 00:21:42,319 | Thank you. | Thank you. |
463 | 00:21:42,519 | 00:21:46,000 | Matt, looks like you had to lead by example and you did it! | Matt, looks like you had to lead by example and you did it! |
464 | 00:21:46,200 | 00:21:48,000 | Phew! Thank God. (LAUGHS) | Phew! Thank God. (LAUGHS) |
465 | 00:21:48,200 | 00:21:50,599 | Well, that paella was absolutely outstanding. | Well, that paella was absolutely outstanding. |
466 | 00:21:50,799 | 00:21:52,680 | There was so much flavour in it. | There was so much flavour in it. |
467 | 00:21:52,880 | 00:21:54,440 | I loved the addition of rabbit | I loved the addition of rabbit |
468 | 00:21:54,640 | 00:21:57,400 | but the most amazing thing was that socarrat. | but the most amazing thing was that socarrat. |
469 | 00:21:57,599 | 00:22:00,920 | It really reduced down and made that rice crispy on the bottom | It really reduced down and made that rice crispy on the bottom |
470 | 00:22:01,119 | 00:22:02,759 | and added so much flavour. | and added so much flavour. |
471 | 00:22:02,960 | 00:22:04,240 | It was so delicious. Thank you. | It was so delicious. Thank you. |
472 | 00:22:04,440 | 00:22:05,400 | Cheers, Dan. Thank you. | Cheers, Dan. Thank you. |
473 | 00:22:05,599 | 00:22:06,680 | You must be relieved? | You must be relieved? |
474 | 00:22:06,880 | 00:22:10,480 | I am. (LAUGHS) Very relieved. | I am. (LAUGHS) Very relieved. |
475 | 00:22:10,680 | 00:22:13,359 | Phew! Not so bad. | Phew! Not so bad. |
476 | 00:22:13,559 | 00:22:15,440 | Matt, it's been an amazing week | Matt, it's been an amazing week |
477 | 00:22:15,640 | 00:22:17,240 | and your chefs have done a great job. | and your chefs have done a great job. |
478 | 00:22:17,440 | 00:22:20,359 | I've, um, been really proud of what we've accomplished. | I've, um, been really proud of what we've accomplished. |
479 | 00:22:20,559 | 00:22:23,119 | They all bring something quite unique and special | They all bring something quite unique and special |
480 | 00:22:23,319 | 00:22:24,799 | to our fantastic little bar. | to our fantastic little bar. |
481 | 00:22:25,000 | 00:22:28,559 | Well, home cooks, your paellas were super delicious as well. | Well, home cooks, your paellas were super delicious as well. |
482 | 00:22:28,759 | 00:22:31,319 | You really got the flavour in there. Well done. Really good. | You really got the flavour in there. Well done. Really good. |
483 | 00:22:31,519 | 00:22:35,680 | That's the best paella that I can make so I hope my family is proud | That's the best paella that I can make so I hope my family is proud |
484 | 00:22:35,880 | 00:22:38,400 | and it's no shame to be beaten by such a great chef. | and it's no shame to be beaten by such a great chef. |
485 | 00:22:39,839 | 00:22:41,440 | I'm just honoured to be amongst these guys. | I'm just honoured to be amongst these guys. |
486 | 00:22:41,640 | 00:22:43,160 | It's just been fantastic. | It's just been fantastic. |
487 | 00:22:43,359 | 00:22:45,519 | Congratulations. What a week! | Congratulations. What a week! |
488 | 00:22:45,720 | 00:22:48,200 | Two wins to the home cook, two wins to the restaurant! | Two wins to the home cook, two wins to the restaurant! |
489 | 00:22:48,400 | 00:22:51,039 | (APPLAUSE) | (APPLAUSE) |
490 | 00:22:52,559 | 00:22:54,039 | MAEVE O'MEARA: Next time... (BELL RINGS) | MAEVE O'MEARA: Next time... (BELL RINGS) |
491 | 00:22:54,240 | 00:22:56,400 | That's just so luscious! | That's just so luscious! |
492 | 00:22:56,599 | 00:22:59,039 | ..join me on a journey through Bar Lourinha's menu | ..join me on a journey through Bar Lourinha's menu |
493 | 00:22:59,240 | 00:23:01,799 | to experience Spanish cuisine at its finest. | to experience Spanish cuisine at its finest. |
494 | 00:23:02,000 | 00:23:03,319 | That is divine. | That is divine. |
495 | 00:23:03,519 | 00:23:06,759 | If you were to judge this place on the prawn croquetas, its number one. | If you were to judge this place on the prawn croquetas, its number one. |
496 | 00:23:06,960 | 00:23:08,279 | Thank you. Yes! (LAUGHS) | Thank you. Yes! (LAUGHS) |