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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)