This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
1 | 00:00:02,520 | 00:00:04,080 | MAEVE O'MEARA: This week on The Chefs' Line | MAEVE O'MEARA: This week on The Chefs' Line |
2 | 00:00:04,280 | 00:00:06,760 | we're celebrating Spanish cuisine. | we're celebrating Spanish cuisine. |
3 | 00:00:06,960 | 00:00:09,280 | During the week, four home cooks went up against | During the week, four home cooks went up against |
4 | 00:00:09,480 | 00:00:11,360 | the chefs' line of Bar Lourinha. | the chefs' line of Bar Lourinha. |
5 | 00:00:11,560 | 00:00:13,880 | It was a food fight of profession versus passion... | It was a food fight of profession versus passion... |
6 | 00:00:14,120 | 00:00:17,160 | MAN: I'm gonna give it my best shot. I'm gonna show them that electricians can cook. | MAN: I'm gonna give it my best shot. I'm gonna show them that electricians can cook. |
7 | 00:00:17,360 | 00:00:19,360 | ..that resulted in two wins for the home cooks... | ..that resulted in two wins for the home cooks... |
8 | 00:00:19,560 | 00:00:21,000 | Thank you. (APPLAUSE) | Thank you. (APPLAUSE) |
9 | 00:00:21,200 | 00:00:22,480 | ..and two wins for the chefs. | ..and two wins for the chefs. |
10 | 00:00:22,680 | 00:00:24,000 | (APPLAUSE) | (APPLAUSE) |
11 | 00:00:24,200 | 00:00:25,680 | Flavour explosion in my mouth. | Flavour explosion in my mouth. |
12 | 00:00:27,440 | 00:00:30,240 | Tonight I'm heading to Melbourne's Bar Lourinha | Tonight I'm heading to Melbourne's Bar Lourinha |
13 | 00:00:30,440 | 00:00:31,960 | to meet head chef Matt McConnell | to meet head chef Matt McConnell |
14 | 00:00:32,160 | 00:00:35,640 | and the team creating their own take on Spanish food. | and the team creating their own take on Spanish food. |
15 | 00:00:35,840 | 00:00:38,520 | You're making something delicious, aren't you, today? | You're making something delicious, aren't you, today? |
16 | 00:00:38,720 | 00:00:41,400 | Prawn croqueta, yes. That looks delicious. | Prawn croqueta, yes. That looks delicious. |
17 | 00:00:43,560 | 00:00:46,160 | Yum. That is divine. | Yum. That is divine. |
18 | 00:00:55,520 | 00:00:58,960 | Spanish cuisine is designed to be savoured and shared. | Spanish cuisine is designed to be savoured and shared. |
19 | 00:00:59,160 | 00:01:02,080 | This is a culture that celebrates living in the moment. | This is a culture that celebrates living in the moment. |
20 | 00:01:02,280 | 00:01:06,360 | In fact, you'd swear no-one ever eats at home and certainly never alone. | In fact, you'd swear no-one ever eats at home and certainly never alone. |
21 | 00:01:06,560 | 00:01:09,600 | That Spanish spirit of generosity and some great food | That Spanish spirit of generosity and some great food |
22 | 00:01:09,800 | 00:01:14,360 | drew chef Matt McConnell to a cuisine that's inspired him for 10 years. | drew chef Matt McConnell to a cuisine that's inspired him for 10 years. |
23 | 00:01:14,560 | 00:01:17,520 | We're in Melbourne and this is his restaurant Bar Lourinha. | We're in Melbourne and this is his restaurant Bar Lourinha. |
24 | 00:01:19,000 | 00:01:22,240 | Award-winning Bar Lourinha opened 10 years ago. | Award-winning Bar Lourinha opened 10 years ago. |
25 | 00:01:22,440 | 00:01:24,800 | Inspired by his travels through Spain, | Inspired by his travels through Spain, |
26 | 00:01:25,000 | 00:01:26,560 | head chef and owner Matt McConnell | head chef and owner Matt McConnell |
27 | 00:01:26,760 | 00:01:30,040 | has created a lively and fun dining experience | has created a lively and fun dining experience |
28 | 00:01:30,240 | 00:01:34,000 | and a menu full of passion, creativity and tradition. | and a menu full of passion, creativity and tradition. |
29 | 00:01:35,160 | 00:01:37,680 | How would you define traditional Spanish food? | How would you define traditional Spanish food? |
30 | 00:01:37,880 | 00:01:40,440 | It's got some really distinct flavours attached to it, | It's got some really distinct flavours attached to it, |
31 | 00:01:40,640 | 00:01:43,520 | so I usually label it down to four things, | so I usually label it down to four things, |
32 | 00:01:43,720 | 00:01:48,120 | which is salt, garlic, olive oil and pimenton, which is paprika. | which is salt, garlic, olive oil and pimenton, which is paprika. |
33 | 00:01:48,320 | 00:01:50,680 | It really is the basis of a lot of traditional dishes, | It really is the basis of a lot of traditional dishes, |
34 | 00:01:50,880 | 00:01:54,920 | and we've been lucky enough to use those in slightly different ways | and we've been lucky enough to use those in slightly different ways |
35 | 00:01:55,120 | 00:01:57,080 | and also in some quite traditional ways as well. | and also in some quite traditional ways as well. |
36 | 00:01:58,160 | 00:02:02,040 | Matt builds on those four pillars of flavour using traditional techniques | Matt builds on those four pillars of flavour using traditional techniques |
37 | 00:02:02,240 | 00:02:05,320 | and often adds his own twist to many dishes. | and often adds his own twist to many dishes. |
38 | 00:02:07,320 | 00:02:11,000 | You make a lot of things from scratch here, including chorizo. | You make a lot of things from scratch here, including chorizo. |
39 | 00:02:11,200 | 00:02:14,240 | Yeah, it's something that we wanted to put a stamp on for ourselves | Yeah, it's something that we wanted to put a stamp on for ourselves |
40 | 00:02:14,440 | 00:02:16,280 | and be proud of, like, making something in-house. | and be proud of, like, making something in-house. |
41 | 00:02:16,480 | 00:02:18,360 | So, we've been making it pretty much since day one. | So, we've been making it pretty much since day one. |
42 | 00:02:18,560 | 00:02:20,880 | But there's a couple of really important things that go into it, | But there's a couple of really important things that go into it, |
43 | 00:02:21,080 | 00:02:22,360 | and that's it. | and that's it. |
44 | 00:02:22,560 | 00:02:23,840 | So, really, really good garlic, | So, really, really good garlic, |
45 | 00:02:24,040 | 00:02:25,800 | which I've just pounded into a nice... | which I've just pounded into a nice... |
46 | 00:02:26,000 | 00:02:28,080 | It is a paste. A nice paste. | It is a paste. A nice paste. |
47 | 00:02:28,280 | 00:02:30,440 | You don't want it too coarse because the whole idea of this | You don't want it too coarse because the whole idea of this |
48 | 00:02:30,640 | 00:02:32,480 | is to get this flavour through the mince, | is to get this flavour through the mince, |
49 | 00:02:32,680 | 00:02:35,360 | so the coarser it is, the harder it is to spread that flavour through. | so the coarser it is, the harder it is to spread that flavour through. |
50 | 00:02:36,720 | 00:02:39,920 | Really good paprika. It's the lifeblood of Spain, really. | Really good paprika. It's the lifeblood of Spain, really. |
51 | 00:02:40,120 | 00:02:41,720 | It gives a really, really punchy aroma. | It gives a really, really punchy aroma. |
52 | 00:02:41,920 | 00:02:43,520 | And the colour, too. Yeah, absolutely. | And the colour, too. Yeah, absolutely. |
53 | 00:02:43,720 | 00:02:46,040 | And freshly ground pepper, fine salt. | And freshly ground pepper, fine salt. |
54 | 00:02:46,240 | 00:02:48,240 | And then I'll just add some fino sherry in this as well, | And then I'll just add some fino sherry in this as well, |
55 | 00:02:48,440 | 00:02:49,720 | so, a dry sherry. | so, a dry sherry. |
56 | 00:02:49,920 | 00:02:52,040 | Why don't I add it? Why don't you pour? Yeah, perfect. | Why don't I add it? Why don't you pour? Yeah, perfect. |
57 | 00:02:52,240 | 00:02:53,600 | And the pork that you use? | And the pork that you use? |
58 | 00:02:53,800 | 00:02:55,280 | We use shoulder. | We use shoulder. |
59 | 00:02:55,480 | 00:02:57,320 | If the shoulders are coming in a little bit lean, | If the shoulders are coming in a little bit lean, |
60 | 00:02:57,520 | 00:02:59,520 | we'll ask for a little bit of extra fat to go into it. | we'll ask for a little bit of extra fat to go into it. |
61 | 00:02:59,720 | 00:03:01,000 | Really, really good flavour. | Really, really good flavour. |
62 | 00:03:01,200 | 00:03:02,640 | And I'll just take a little bit more. | And I'll just take a little bit more. |
63 | 00:03:02,840 | 00:03:04,600 | You want it to be able to come together, | You want it to be able to come together, |
64 | 00:03:04,800 | 00:03:06,080 | but not, like, wet and syrupy | but not, like, wet and syrupy |
65 | 00:03:06,280 | 00:03:10,080 | because we don't want to add excess moisture to the meat. | because we don't want to add excess moisture to the meat. |
66 | 00:03:10,280 | 00:03:14,920 | The best way to work the sherry and spice mix into the meat is by hand. | The best way to work the sherry and spice mix into the meat is by hand. |
67 | 00:03:15,120 | 00:03:17,040 | You want to give it, like, a really good move around | You want to give it, like, a really good move around |
68 | 00:03:17,240 | 00:03:18,560 | so it's evenly distributed, | so it's evenly distributed, |
69 | 00:03:18,760 | 00:03:20,920 | and then it's a matter of really punching it quite hard | and then it's a matter of really punching it quite hard |
70 | 00:03:21,120 | 00:03:22,440 | to work the protein into it. | to work the protein into it. |
71 | 00:03:22,640 | 00:03:24,800 | You can see it's kind of like kneading a dough, really. | You can see it's kind of like kneading a dough, really. |
72 | 00:03:25,000 | 00:03:26,880 | So, you normally do bigger than this, Matt? | So, you normally do bigger than this, Matt? |
73 | 00:03:27,080 | 00:03:28,360 | Yeah, that's right. | Yeah, that's right. |
74 | 00:03:28,560 | 00:03:30,720 | So, we usually get the young, strong ones to do this job. | So, we usually get the young, strong ones to do this job. |
75 | 00:03:30,920 | 00:03:33,080 | (BOTH LAUGH) | (BOTH LAUGH) |
76 | 00:03:33,280 | 00:03:35,040 | And I reckon that is almost done. | And I reckon that is almost done. |
77 | 00:03:35,240 | 00:03:37,280 | You can start to see how it's coming together. | You can start to see how it's coming together. |
78 | 00:03:37,480 | 00:03:39,200 | It's got those strands starting to happen | It's got those strands starting to happen |
79 | 00:03:39,400 | 00:03:41,080 | and it's no longer just minced meat. | and it's no longer just minced meat. |
80 | 00:03:41,280 | 00:03:43,080 | It's actually incorporated with the flavours | It's actually incorporated with the flavours |
81 | 00:03:43,280 | 00:03:44,840 | that we've added to it as well. | that we've added to it as well. |
82 | 00:03:45,040 | 00:03:48,000 | Matt uses natural sausage skins. | Matt uses natural sausage skins. |
83 | 00:03:48,200 | 00:03:50,240 | So, that's a pig intestine? Yes. | So, that's a pig intestine? Yes. |
84 | 00:03:50,440 | 00:03:51,720 | They've just been salted, | They've just been salted, |
85 | 00:03:51,920 | 00:03:53,800 | and then it's just a matter of washing that salt away, | and then it's just a matter of washing that salt away, |
86 | 00:03:54,000 | 00:03:56,040 | and we also flush water through the sausage skin as well. | and we also flush water through the sausage skin as well. |
87 | 00:03:56,240 | 00:03:58,440 | You had lessons from a butcher in how to pull it? | You had lessons from a butcher in how to pull it? |
88 | 00:03:58,640 | 00:04:00,840 | I've never. I taught myself. | I've never. I taught myself. |
89 | 00:04:01,040 | 00:04:03,360 | And it's really good also teaching the other guys in the kitchen | And it's really good also teaching the other guys in the kitchen |
90 | 00:04:03,560 | 00:04:05,280 | how to do things like this as well. | how to do things like this as well. |
91 | 00:04:05,480 | 00:04:06,760 | Good skill to learn. | Good skill to learn. |
92 | 00:04:06,960 | 00:04:10,000 | Making sausages is a job for two. | Making sausages is a job for two. |
93 | 00:04:10,200 | 00:04:11,480 | Sous-chef Oscar is helping Matt, | Sous-chef Oscar is helping Matt, |
94 | 00:04:11,680 | 00:04:14,240 | making sure the mix is fed through evenly. | making sure the mix is fed through evenly. |
95 | 00:04:14,440 | 00:04:16,400 | Hit that, Oscar. Thank you. | Hit that, Oscar. Thank you. |
96 | 00:04:16,600 | 00:04:18,360 | And then it's just a matter of holding it tight | And then it's just a matter of holding it tight |
97 | 00:04:18,560 | 00:04:20,040 | so that you fill the skin nice and full. | so that you fill the skin nice and full. |
98 | 00:04:20,240 | 00:04:21,040 | Right. | Right. |
99 | 00:04:21,240 | 00:04:22,520 | And then I just turn it like that, | And then I just turn it like that, |
100 | 00:04:22,720 | 00:04:24,520 | and while that's going like that I keep it in my hand | and while that's going like that I keep it in my hand |
101 | 00:04:24,720 | 00:04:26,000 | and grab another one like that. | and grab another one like that. |
102 | 00:04:26,200 | 00:04:27,960 | So, it's almost a hand length that you're tying? | So, it's almost a hand length that you're tying? |
103 | 00:04:28,160 | 00:04:29,760 | Correct, yeah. You make it look so easy. | Correct, yeah. You make it look so easy. |
104 | 00:04:29,960 | 00:04:31,240 | Intimidating, isn't it? | Intimidating, isn't it? |
105 | 00:04:31,440 | 00:04:34,480 | You can actually look at me and not look down. | You can actually look at me and not look down. |
106 | 00:04:34,680 | 00:04:37,640 | It IS intimidating. Wow. Did you want to have a go? | It IS intimidating. Wow. Did you want to have a go? |
107 | 00:04:37,840 | 00:04:39,320 | Alright. Do you want to jump on that? | Alright. Do you want to jump on that? |
108 | 00:04:39,520 | 00:04:41,800 | So, it doesn't really matter if you don't get the length right. | So, it doesn't really matter if you don't get the length right. |
109 | 00:04:42,000 | 00:04:43,560 | We'll match them up, so that we get it right. | We'll match them up, so that we get it right. |
110 | 00:04:43,760 | 00:04:45,240 | (LAUGHS) Hey, that's it! | (LAUGHS) Hey, that's it! |
111 | 00:04:45,440 | 00:04:47,240 | We're done. Just like that. | We're done. Just like that. |
112 | 00:04:47,440 | 00:04:49,640 | Well done. That's great. But how good are the last ones? | Well done. That's great. But how good are the last ones? |
113 | 00:04:49,840 | 00:04:51,960 | Yeah, perfect. Absolutely perfect. | Yeah, perfect. Absolutely perfect. |
114 | 00:04:52,160 | 00:04:54,120 | You've done this before. (LAUGHS) | You've done this before. (LAUGHS) |
115 | 00:04:54,320 | 00:04:57,280 | Such a great colour too, and that lovely paprika aroma. | Such a great colour too, and that lovely paprika aroma. |
116 | 00:04:57,480 | 00:04:58,760 | It's amazing, isn't it? | It's amazing, isn't it? |
117 | 00:04:58,960 | 00:05:00,480 | So, these will get hung for a couple of days, | So, these will get hung for a couple of days, |
118 | 00:05:00,680 | 00:05:02,160 | so you need them to cure a little bit | so you need them to cure a little bit |
119 | 00:05:02,360 | 00:05:04,000 | so they'll kick out a little bit of moisture, | so they'll kick out a little bit of moisture, |
120 | 00:05:04,200 | 00:05:05,480 | and then they're ready to cook. | and then they're ready to cook. |
121 | 00:05:05,680 | 00:05:06,960 | Where do you all hang them? | Where do you all hang them? |
122 | 00:05:07,160 | 00:05:09,360 | We've got a secret display out the back in the fridge, yeah. | We've got a secret display out the back in the fridge, yeah. |
123 | 00:05:09,560 | 00:05:11,160 | Do you? Yeah. | Do you? Yeah. |
124 | 00:05:11,360 | 00:05:14,160 | Italian-trained chef Oscar has quickly adapted to | Italian-trained chef Oscar has quickly adapted to |
125 | 00:05:14,360 | 00:05:17,120 | the pace of producing Spanish tapas. | the pace of producing Spanish tapas. |
126 | 00:05:17,320 | 00:05:21,040 | My sous-chef Oscar comes with a really great background | My sous-chef Oscar comes with a really great background |
127 | 00:05:21,240 | 00:05:22,640 | in different restaurants, | in different restaurants, |
128 | 00:05:22,840 | 00:05:25,000 | and he's really taken on the role here a sous-chef | and he's really taken on the role here a sous-chef |
129 | 00:05:25,200 | 00:05:27,440 | really, really well and really successfully. | really, really well and really successfully. |
130 | 00:05:27,640 | 00:05:29,480 | This week on The Chefs' Line, | This week on The Chefs' Line, |
131 | 00:05:29,680 | 00:05:34,000 | Oscar was challenged to produce churros against two home cooks. | Oscar was challenged to produce churros against two home cooks. |
132 | 00:05:35,800 | 00:05:38,040 | It wasn't all smooth sailing. | It wasn't all smooth sailing. |
133 | 00:05:38,240 | 00:05:41,320 | OSCAR: I made a second dough because the first recipe was too wet. | OSCAR: I made a second dough because the first recipe was too wet. |
134 | 00:05:41,520 | 00:05:44,440 | This is exactly what I want. Nice, firm texture. | This is exactly what I want. Nice, firm texture. |
135 | 00:05:44,640 | 00:05:48,200 | MARK OLIVE: That's a cute plate. Nice colour in the sauce. | MARK OLIVE: That's a cute plate. Nice colour in the sauce. |
136 | 00:05:48,400 | 00:05:50,360 | MATT: He was up against it but got the job done. | MATT: He was up against it but got the job done. |
137 | 00:05:51,480 | 00:05:53,280 | Despite making his team proud, | Despite making his team proud, |
138 | 00:05:53,480 | 00:05:56,360 | it was home cook Adrian who took out the win. | it was home cook Adrian who took out the win. |
139 | 00:05:56,560 | 00:05:58,400 | Congratulations, mate. Thank you. Thank you. | Congratulations, mate. Thank you. Thank you. |
140 | 00:06:01,200 | 00:06:02,480 | Back on familiar ground, | Back on familiar ground, |
141 | 00:06:02,680 | 00:06:05,920 | Oscar's preparing a dish using seafood and flame. | Oscar's preparing a dish using seafood and flame. |
142 | 00:06:06,120 | 00:06:07,400 | What are you cooking for us today? | What are you cooking for us today? |
143 | 00:06:07,600 | 00:06:10,560 | I've got some South Australian clams... | I've got some South Australian clams... |
144 | 00:06:10,760 | 00:06:11,560 | Wow. | Wow. |
145 | 00:06:11,760 | 00:06:14,360 | ..with some sherry and ancho chilli. | ..with some sherry and ancho chilli. |
146 | 00:06:14,560 | 00:06:17,480 | You like a fast cook, I'm guessing. Yeah, a good one for service. | You like a fast cook, I'm guessing. Yeah, a good one for service. |
147 | 00:06:17,680 | 00:06:20,560 | Good one for service. Alright, let's fire up. | Good one for service. Alright, let's fire up. |
148 | 00:06:20,760 | 00:06:24,400 | So, first I'll put some garlic in the pan, so... | So, first I'll put some garlic in the pan, so... |
149 | 00:06:24,600 | 00:06:26,920 | I love that you've got this finely shaved garlic, | I love that you've got this finely shaved garlic, |
150 | 00:06:27,120 | 00:06:29,160 | so the oil is really perfumed as well. | so the oil is really perfumed as well. |
151 | 00:06:29,360 | 00:06:31,040 | Yeah, it is. It's beautiful | Yeah, it is. It's beautiful |
152 | 00:06:31,240 | 00:06:33,360 | And some finely shaved shallot as well. | And some finely shaved shallot as well. |
153 | 00:06:33,560 | 00:06:35,560 | And we just want to heat this up in the pan, | And we just want to heat this up in the pan, |
154 | 00:06:35,760 | 00:06:37,520 | but we don't want to colour the shallot or garlic, | but we don't want to colour the shallot or garlic, |
155 | 00:06:37,720 | 00:06:40,280 | so we want to keep it quite aromatic. | so we want to keep it quite aromatic. |
156 | 00:06:40,480 | 00:06:42,400 | So, now I'm gonna put the clams in. | So, now I'm gonna put the clams in. |
157 | 00:06:43,640 | 00:06:45,840 | So, we just want to sweat off the clams a little bit. | So, we just want to sweat off the clams a little bit. |
158 | 00:06:46,040 | 00:06:48,240 | Get a bit of that shell flavour going on in the pan. | Get a bit of that shell flavour going on in the pan. |
159 | 00:06:48,440 | 00:06:51,400 | Mmm. So, these are beautifully sweet, aren't they? | Mmm. So, these are beautifully sweet, aren't they? |
160 | 00:06:51,600 | 00:06:52,880 | They're a lovely little mouthful. | They're a lovely little mouthful. |
161 | 00:06:53,080 | 00:06:56,120 | We're gonna add our fino sherry. | We're gonna add our fino sherry. |
162 | 00:06:56,320 | 00:06:58,480 | So, this is actually a Victorian sherry. | So, this is actually a Victorian sherry. |
163 | 00:06:58,680 | 00:07:00,840 | It is. From Beechworth. | It is. From Beechworth. |
164 | 00:07:01,040 | 00:07:02,920 | And just a little bit of sherry vinegar | And just a little bit of sherry vinegar |
165 | 00:07:03,120 | 00:07:05,320 | just to balance out the flavour. | just to balance out the flavour. |
166 | 00:07:05,520 | 00:07:06,800 | And then we put a lid on that. | And then we put a lid on that. |
167 | 00:07:07,000 | 00:07:09,760 | So, underneath they're opening their little shells. | So, underneath they're opening their little shells. |
168 | 00:07:09,960 | 00:07:11,480 | Yeah, so, steaming in the sherry | Yeah, so, steaming in the sherry |
169 | 00:07:11,680 | 00:07:13,360 | and then all that clam juice as well | and then all that clam juice as well |
170 | 00:07:13,560 | 00:07:15,240 | is coming out into the sauce, as well. | is coming out into the sauce, as well. |
171 | 00:07:15,440 | 00:07:16,720 | Yum. Yeah. | Yum. Yeah. |
172 | 00:07:16,920 | 00:07:19,320 | So, I'm just gonna lift the lid just to see how they're going. | So, I'm just gonna lift the lid just to see how they're going. |
173 | 00:07:19,520 | 00:07:21,600 | Ooh, yum! We've got some opening up. | Ooh, yum! We've got some opening up. |
174 | 00:07:21,800 | 00:07:22,880 | Wow. | Wow. |
175 | 00:07:27,720 | 00:07:31,480 | So, we always want to serve the clams facing upwards, | So, we always want to serve the clams facing upwards, |
176 | 00:07:31,680 | 00:07:33,120 | so it catches all the sauce. | so it catches all the sauce. |
177 | 00:07:33,320 | 00:07:34,600 | Mmm. | Mmm. |
178 | 00:07:34,800 | 00:07:36,120 | I think that's one of the most exciting | I think that's one of the most exciting |
179 | 00:07:36,320 | 00:07:37,680 | three-minute dishes I've seen, Oscar. | three-minute dishes I've seen, Oscar. |
180 | 00:07:37,880 | 00:07:39,600 | I reckon. (LAUGHS) | I reckon. (LAUGHS) |
181 | 00:07:39,800 | 00:07:42,560 | So, now we're gonna finish it with a bit of ancho chilli, | So, now we're gonna finish it with a bit of ancho chilli, |
182 | 00:07:42,760 | 00:07:45,200 | which is slightly smoky. | which is slightly smoky. |
183 | 00:07:45,400 | 00:07:48,040 | And then we'll just garnish it with a bit of bronzed fennel, | And then we'll just garnish it with a bit of bronzed fennel, |
184 | 00:07:48,240 | 00:07:50,640 | which is an heirloom fennel. | which is an heirloom fennel. |
185 | 00:07:50,840 | 00:07:53,160 | And fennel and seafood are natural partners, aren't they? | And fennel and seafood are natural partners, aren't they? |
186 | 00:07:53,360 | 00:07:56,840 | Yeah, it's beautiful together. You get that nice aniseed flavour. | Yeah, it's beautiful together. You get that nice aniseed flavour. |
187 | 00:07:57,040 | 00:08:00,200 | And then just finish it with some extra-virgin, | And then just finish it with some extra-virgin, |
188 | 00:08:00,400 | 00:08:02,960 | 'cause it wouldn't be a Spanish dish without extra-virgin olive oil. | 'cause it wouldn't be a Spanish dish without extra-virgin olive oil. |
189 | 00:08:03,160 | 00:08:04,440 | No, that's right. | No, that's right. |
190 | 00:08:04,640 | 00:08:07,920 | So, here we have Coffin Bay clams cooked in fino with ancho chilli. | So, here we have Coffin Bay clams cooked in fino with ancho chilli. |
191 | 00:08:09,120 | 00:08:10,760 | I'm just very keen to taste this. | I'm just very keen to taste this. |
192 | 00:08:13,480 | 00:08:15,160 | Mmm. | Mmm. |
193 | 00:08:15,360 | 00:08:17,360 | You get the taste of the ocean, | You get the taste of the ocean, |
194 | 00:08:17,560 | 00:08:18,880 | sweetness of the garlic and eschalot. | sweetness of the garlic and eschalot. |
195 | 00:08:19,080 | 00:08:20,360 | Yeah. Really lovely. | Yeah. Really lovely. |
196 | 00:08:20,560 | 00:08:22,560 | It's the simplicity of a dish like this | It's the simplicity of a dish like this |
197 | 00:08:22,760 | 00:08:25,360 | that just makes it work, doesn't it? | that just makes it work, doesn't it? |
198 | 00:08:25,560 | 00:08:28,400 | Yeah. Definitely. Thank you. | Yeah. Definitely. Thank you. |
199 | 00:08:28,600 | 00:08:31,720 | Coming up, a peasant's dish made from pig's head... | Coming up, a peasant's dish made from pig's head... |
200 | 00:08:31,920 | 00:08:34,800 | You certainly learn about anatomy in your kitchen, don't you? | You certainly learn about anatomy in your kitchen, don't you? |
201 | 00:08:35,000 | 00:08:37,640 | ..and a tapas snack that sets the bar high. | ..and a tapas snack that sets the bar high. |
202 | 00:08:37,840 | 00:08:40,800 | If you were to judge this place on the prawn croquetas, it's number one. | If you were to judge this place on the prawn croquetas, it's number one. |
203 | 00:08:41,000 | 00:08:42,440 | Thank you. | Thank you. |
204 | 00:08:45,280 | 00:08:47,000 | I'm at Bar Laurinho in Melbourne, | I'm at Bar Laurinho in Melbourne, |
205 | 00:08:47,200 | 00:08:50,240 | a tapas bar and restaurant showcasing the traditional food | a tapas bar and restaurant showcasing the traditional food |
206 | 00:08:50,440 | 00:08:52,680 | and flavours of Spain. | and flavours of Spain. |
207 | 00:08:52,880 | 00:08:54,520 | Tell me, someone coming to Bar Lourinha, | Tell me, someone coming to Bar Lourinha, |
208 | 00:08:54,720 | 00:08:56,840 | what sort of meal can they expect? | what sort of meal can they expect? |
209 | 00:08:57,040 | 00:08:59,080 | What we kind of hope people come in, | What we kind of hope people come in, |
210 | 00:08:59,280 | 00:09:01,760 | when they come into Bar Lourinha, is just to have a really good time. | when they come into Bar Lourinha, is just to have a really good time. |
211 | 00:09:01,960 | 00:09:04,600 | We always make the analogy, it's like you're eating in our house, | We always make the analogy, it's like you're eating in our house, |
212 | 00:09:04,800 | 00:09:07,520 | so it's about cooking with a lot of passion and a lot of heart and soul. | so it's about cooking with a lot of passion and a lot of heart and soul. |
213 | 00:09:07,720 | 00:09:10,560 | And you build your team around those sorts of qualities | And you build your team around those sorts of qualities |
214 | 00:09:10,760 | 00:09:12,640 | and with really good cooking skills. | and with really good cooking skills. |
215 | 00:09:12,840 | 00:09:15,480 | Station chef Tomoko not only brings passion | Station chef Tomoko not only brings passion |
216 | 00:09:15,680 | 00:09:17,880 | but also precision to the kitchen. | but also precision to the kitchen. |
217 | 00:09:18,080 | 00:09:21,120 | So, Tomoko is our station chef. She's a fantastic chef. | So, Tomoko is our station chef. She's a fantastic chef. |
218 | 00:09:21,320 | 00:09:22,680 | She's really, really consistent, | She's really, really consistent, |
219 | 00:09:22,880 | 00:09:26,080 | and that attention to detail is really what we need | and that attention to detail is really what we need |
220 | 00:09:26,280 | 00:09:27,640 | in that position as well. | in that position as well. |
221 | 00:09:27,840 | 00:09:31,440 | This week on The Chefs' Line, Tomoko took on three home cooks | This week on The Chefs' Line, Tomoko took on three home cooks |
222 | 00:09:31,640 | 00:09:34,880 | in a battle to produce the most flavoursome Spanish sardines. | in a battle to produce the most flavoursome Spanish sardines. |
223 | 00:09:35,080 | 00:09:36,920 | It wasn't without challenge... | It wasn't without challenge... |
224 | 00:09:37,120 | 00:09:40,040 | So, this dish is a very simple dish but can be very tricky | So, this dish is a very simple dish but can be very tricky |
225 | 00:09:40,240 | 00:09:42,520 | because you can easily overcook the sardine. | because you can easily overcook the sardine. |
226 | 00:09:42,720 | 00:09:45,320 | ..but ultimately Tomoko came out on top. | ..but ultimately Tomoko came out on top. |
227 | 00:09:45,520 | 00:09:48,600 | What I love about this dish is pretty much all of it. | What I love about this dish is pretty much all of it. |
228 | 00:09:48,800 | 00:09:50,360 | (APPLAUSE) | (APPLAUSE) |
229 | 00:09:50,560 | 00:09:52,800 | A deft hand with tapas, | A deft hand with tapas, |
230 | 00:09:53,000 | 00:09:55,200 | Tomoko is teaching me the secrets behind | Tomoko is teaching me the secrets behind |
231 | 00:09:55,400 | 00:09:57,280 | Bar Lourinha's prawn croquetas. | Bar Lourinha's prawn croquetas. |
232 | 00:09:57,480 | 00:09:59,080 | Gee, they're beautiful prawns, Tomoko. | Gee, they're beautiful prawns, Tomoko. |
233 | 00:09:59,280 | 00:10:01,920 | It is, yeah. Full of flavour. It's beautiful. | It is, yeah. Full of flavour. It's beautiful. |
234 | 00:10:02,120 | 00:10:05,000 | It's just a fine dice. | It's just a fine dice. |
235 | 00:10:05,200 | 00:10:06,560 | You don't want to cut too fine | You don't want to cut too fine |
236 | 00:10:06,760 | 00:10:08,840 | so that when you bite it you can't taste anything. | so that when you bite it you can't taste anything. |
237 | 00:10:09,040 | 00:10:10,720 | Yeah, you still need a bit texture, don't you? | Yeah, you still need a bit texture, don't you? |
238 | 00:10:10,920 | 00:10:14,680 | Exactly, yeah. So, now we melt the butter. | Exactly, yeah. So, now we melt the butter. |
239 | 00:10:14,880 | 00:10:18,120 | When it completely melts I'll add some flour. | When it completely melts I'll add some flour. |
240 | 00:10:19,360 | 00:10:21,880 | And you want to cook flour well. Mm. | And you want to cook flour well. Mm. |
241 | 00:10:22,080 | 00:10:25,960 | You don't want to get any floury taste in the croqueta. | You don't want to get any floury taste in the croqueta. |
242 | 00:10:26,160 | 00:10:29,880 | So, you cook it for about five minutes or so. Five or six. | So, you cook it for about five minutes or so. Five or six. |
243 | 00:10:30,080 | 00:10:31,360 | And I'm watching your technique | And I'm watching your technique |
244 | 00:10:31,560 | 00:10:33,600 | because you have your roux on really high. | because you have your roux on really high. |
245 | 00:10:33,800 | 00:10:35,080 | Stirring like crazy. | Stirring like crazy. |
246 | 00:10:35,280 | 00:10:37,800 | Yes, because you don't want to burn the flour. | Yes, because you don't want to burn the flour. |
247 | 00:10:38,000 | 00:10:38,800 | No. | No. |
248 | 00:10:39,000 | 00:10:41,680 | Once the roux is cooked, a milk broth is added. | Once the roux is cooked, a milk broth is added. |
249 | 00:10:41,880 | 00:10:43,880 | So, the milk is being infused already. | So, the milk is being infused already. |
250 | 00:10:44,080 | 00:10:46,160 | It's got the prawn head and bay leaf and shallot and garlic | It's got the prawn head and bay leaf and shallot and garlic |
251 | 00:10:46,360 | 00:10:47,520 | and salt and pepper. | and salt and pepper. |
252 | 00:10:47,760 | 00:10:50,680 | Prawn heads have so much flavour in them, don't they? It does. Yes. | Prawn heads have so much flavour in them, don't they? It does. Yes. |
253 | 00:10:50,880 | 00:10:53,080 | Now, would you like me to pour some of this in? | Now, would you like me to pour some of this in? |
254 | 00:10:53,280 | 00:10:55,000 | Yes. Yeah, it's a good time now. | Yes. Yeah, it's a good time now. |
255 | 00:10:57,680 | 00:10:59,600 | Yes, if you can stop now. | Yes, if you can stop now. |
256 | 00:10:59,800 | 00:11:02,600 | So, you want to keep stirring really well | So, you want to keep stirring really well |
257 | 00:11:02,800 | 00:11:04,600 | so that you don't get lumpy bits. | so that you don't get lumpy bits. |
258 | 00:11:04,800 | 00:11:08,360 | So, you want to get nice, smooth mix in the croqueta. | So, you want to get nice, smooth mix in the croqueta. |
259 | 00:11:08,560 | 00:11:10,440 | You've done really well. It's hard work. (LAUGHS) | You've done really well. It's hard work. (LAUGHS) |
260 | 00:11:10,640 | 00:11:13,720 | Yeah, it is. Yeah, it's a lot of arm work for sure. | Yeah, it is. Yeah, it's a lot of arm work for sure. |
261 | 00:11:13,920 | 00:11:17,000 | (LAUGHS) So, that's ready. Beautiful. | (LAUGHS) So, that's ready. Beautiful. |
262 | 00:11:17,200 | 00:11:19,040 | Just be careful, it's very hot. | Just be careful, it's very hot. |
263 | 00:11:19,240 | 00:11:21,800 | So, I'm going to add the diced prawn in here. | So, I'm going to add the diced prawn in here. |
264 | 00:11:22,000 | 00:11:25,440 | Mmm. So, it's a generous amount of prawns to the bechamel mix. | Mmm. So, it's a generous amount of prawns to the bechamel mix. |
265 | 00:11:25,640 | 00:11:27,760 | Yes, I'll just stir it | Yes, I'll just stir it |
266 | 00:11:27,960 | 00:11:30,800 | to make sure the prawn's incorporated. | to make sure the prawn's incorporated. |
267 | 00:11:31,000 | 00:11:34,480 | The prawn and bechamel mix is then into the fridge to cool | The prawn and bechamel mix is then into the fridge to cool |
268 | 00:11:34,680 | 00:11:36,200 | before it's ready to shape. | before it's ready to shape. |
269 | 00:11:36,400 | 00:11:40,600 | So, just grab one and we just are shaping it into sort of, um... | So, just grab one and we just are shaping it into sort of, um... |
270 | 00:11:40,800 | 00:11:42,560 | Like an almond shape? Yeah, almond shape. | Like an almond shape? Yeah, almond shape. |
271 | 00:11:42,760 | 00:11:43,680 | (LAUGHS) | (LAUGHS) |
272 | 00:11:43,880 | 00:11:46,560 | Alright, so, we just dust it in seasoned flour | Alright, so, we just dust it in seasoned flour |
273 | 00:11:46,760 | 00:11:50,840 | so that the egg mixture stick to the croqueta. | so that the egg mixture stick to the croqueta. |
274 | 00:11:51,040 | 00:11:52,800 | So, that's egg and milk together? Yeah. | So, that's egg and milk together? Yeah. |
275 | 00:11:53,000 | 00:11:55,040 | So, mainly egg and then just a little bit of milk | So, mainly egg and then just a little bit of milk |
276 | 00:11:55,240 | 00:11:56,840 | to thin it out a little bit. | to thin it out a little bit. |
277 | 00:11:57,040 | 00:11:58,800 | Fine breadcrumbs. That's it. | Fine breadcrumbs. That's it. |
278 | 00:11:59,000 | 00:12:00,280 | You want to crumb perfectly, | You want to crumb perfectly, |
279 | 00:12:00,480 | 00:12:02,640 | so that when you fry it, that mixture won't come out. | so that when you fry it, that mixture won't come out. |
280 | 00:12:02,840 | 00:12:04,280 | Mm. | Mm. |
281 | 00:12:05,720 | 00:12:09,840 | After crumbing the croquetas, it's into the fryer until golden. | After crumbing the croquetas, it's into the fryer until golden. |
282 | 00:12:10,040 | 00:12:12,200 | Then onto the plate. | Then onto the plate. |
283 | 00:12:12,400 | 00:12:13,680 | Gee, they look beautiful. | Gee, they look beautiful. |
284 | 00:12:13,880 | 00:12:16,800 | Yeah, it is. So, it gets served with a bit of aioli. | Yeah, it is. So, it gets served with a bit of aioli. |
285 | 00:12:17,000 | 00:12:18,440 | That looks yummy. | That looks yummy. |
286 | 00:12:20,520 | 00:12:22,480 | Oh, my mouth is watering. | Oh, my mouth is watering. |
287 | 00:12:22,680 | 00:12:25,880 | And this is a chilli salt. Ah, beautiful. | And this is a chilli salt. Ah, beautiful. |
288 | 00:12:26,080 | 00:12:29,920 | And this is a prawn oil that goes on the top for extra flavour. | And this is a prawn oil that goes on the top for extra flavour. |
289 | 00:12:30,120 | 00:12:33,600 | And that is our prawn croqueta. That looks delicious! | And that is our prawn croqueta. That looks delicious! |
290 | 00:12:33,800 | 00:12:35,960 | I hope you like it. I'm sure I will. | I hope you like it. I'm sure I will. |
291 | 00:12:36,160 | 00:12:38,000 | My favourite time of day. | My favourite time of day. |
292 | 00:12:38,200 | 00:12:40,000 | Ooh, that's a really nice, crunchy shell. | Ooh, that's a really nice, crunchy shell. |
293 | 00:12:40,200 | 00:12:42,000 | Yeah, it's very hot so just be careful. | Yeah, it's very hot so just be careful. |
294 | 00:12:44,880 | 00:12:46,440 | Oh. Good. | Oh. Good. |
295 | 00:12:46,640 | 00:12:49,040 | That's seriously delicious, isn't it? Mmm. | That's seriously delicious, isn't it? Mmm. |
296 | 00:12:49,240 | 00:12:51,800 | Gooey inside as well, and then crunchy outside. | Gooey inside as well, and then crunchy outside. |
297 | 00:12:52,000 | 00:12:55,440 | Fabulously gooey inside. And I love the prawn oil! | Fabulously gooey inside. And I love the prawn oil! |
298 | 00:12:55,640 | 00:12:59,640 | It just gives it a sexy finish, doesn't it? | It just gives it a sexy finish, doesn't it? |
299 | 00:12:59,840 | 00:13:01,360 | I tell you what, Tomoko, | I tell you what, Tomoko, |
300 | 00:13:01,560 | 00:13:04,840 | if you were to judge this place on the prawn croquetas, it's number one. | if you were to judge this place on the prawn croquetas, it's number one. |
301 | 00:13:05,040 | 00:13:06,320 | Thank you. Yes. (LAUGHS) | Thank you. Yes. (LAUGHS) |
302 | 00:13:06,520 | 00:13:10,640 | Coming up, a simple dessert that showcases local produce. | Coming up, a simple dessert that showcases local produce. |
303 | 00:13:10,840 | 00:13:12,280 | That is divine. | That is divine. |
304 | 00:13:15,960 | 00:13:17,560 | I'm at Bar Lourinha in Melbourne. | I'm at Bar Lourinha in Melbourne. |
305 | 00:13:17,760 | 00:13:20,720 | Here, head chef and owner Matt is putting his own spin | Here, head chef and owner Matt is putting his own spin |
306 | 00:13:20,920 | 00:13:22,200 | on Spanish cuisine. | on Spanish cuisine. |
307 | 00:13:22,400 | 00:13:24,480 | Spanish food is something that I've interpreted | Spanish food is something that I've interpreted |
308 | 00:13:24,680 | 00:13:26,800 | by going there and travelling quite a bit | by going there and travelling quite a bit |
309 | 00:13:27,000 | 00:13:28,920 | and experiencing the culture. | and experiencing the culture. |
310 | 00:13:29,120 | 00:13:31,920 | And the style of food that we do here is an adaptation of that. | And the style of food that we do here is an adaptation of that. |
311 | 00:13:32,120 | 00:13:35,680 | Designing a menu that uses seasonable produce | Designing a menu that uses seasonable produce |
312 | 00:13:35,880 | 00:13:37,600 | and supports local farmers. | and supports local farmers. |
313 | 00:13:37,800 | 00:13:39,920 | What a great way to buy vegetables and herbs. | What a great way to buy vegetables and herbs. |
314 | 00:13:40,120 | 00:13:41,800 | And so lovingly grown. | And so lovingly grown. |
315 | 00:13:42,000 | 00:13:44,760 | Depending on what my farmer has available | Depending on what my farmer has available |
316 | 00:13:44,960 | 00:13:46,640 | I'll try and incorporate those into it | I'll try and incorporate those into it |
317 | 00:13:46,840 | 00:13:49,280 | and twist it into something that may or may not be | and twist it into something that may or may not be |
318 | 00:13:49,480 | 00:13:51,160 | a traditional Spanish dish. | a traditional Spanish dish. |
319 | 00:13:51,360 | 00:13:53,480 | MATT AND MAEVE O'MEARA: Wow! Aren't they great? Thanks, Chloe. | MATT AND MAEVE O'MEARA: Wow! Aren't they great? Thanks, Chloe. |
320 | 00:13:53,680 | 00:13:55,400 | Enjoy. Thank you. Thank you. | Enjoy. Thank you. Thank you. |
321 | 00:13:55,600 | 00:13:58,440 | One of the driving forces in Spanish food is it's very regional, | One of the driving forces in Spanish food is it's very regional, |
322 | 00:13:58,640 | 00:14:02,640 | but also it's very reliant on really, really good produce as well, | but also it's very reliant on really, really good produce as well, |
323 | 00:14:02,840 | 00:14:05,440 | which is what we're fortunate enough to have here in Melbourne. | which is what we're fortunate enough to have here in Melbourne. |
324 | 00:14:05,640 | 00:14:08,120 | This week in The Chefs' Line kitchen, | This week in The Chefs' Line kitchen, |
325 | 00:14:08,320 | 00:14:11,640 | Matt cooked Spanish paella against two home cooks. | Matt cooked Spanish paella against two home cooks. |
326 | 00:14:11,840 | 00:14:13,880 | Timing is everything, isn't it? | Timing is everything, isn't it? |
327 | 00:14:14,080 | 00:14:15,960 | Absolutely, especially when it comes to paella. | Absolutely, especially when it comes to paella. |
328 | 00:14:16,160 | 00:14:17,680 | Pretty much everything that goes in there, | Pretty much everything that goes in there, |
329 | 00:14:17,880 | 00:14:19,840 | you want to be able to taste a little bit of everything. | you want to be able to taste a little bit of everything. |
330 | 00:14:20,040 | 00:14:22,120 | While everyone had their own interpretations... | While everyone had their own interpretations... |
331 | 00:14:22,320 | 00:14:23,600 | Today I'm making paella mixta, | Today I'm making paella mixta, |
332 | 00:14:23,800 | 00:14:26,160 | which is a mixture of chicken and seafood and pork. | which is a mixture of chicken and seafood and pork. |
333 | 00:14:26,360 | 00:14:28,920 | So, it's gonna have mussels, prawns, calamari. | So, it's gonna have mussels, prawns, calamari. |
334 | 00:14:29,120 | 00:14:31,400 | It was Matt's rabbit and seafood paella | It was Matt's rabbit and seafood paella |
335 | 00:14:31,600 | 00:14:32,960 | that really impressed the judges. | that really impressed the judges. |
336 | 00:14:33,160 | 00:14:35,280 | There is also some rabbit offal. | There is also some rabbit offal. |
337 | 00:14:35,480 | 00:14:38,640 | Every part of my tongue. It's a flavour explosion in my mouth. | Every part of my tongue. It's a flavour explosion in my mouth. |
338 | 00:14:38,840 | 00:14:42,440 | Congratulations, Matt McConnell from Bar Lourinha. | Congratulations, Matt McConnell from Bar Lourinha. |
339 | 00:14:42,640 | 00:14:47,160 | It's not only savoury dishes that pack a lot of punch at Bar Lourinha. | It's not only savoury dishes that pack a lot of punch at Bar Lourinha. |
340 | 00:14:47,360 | 00:14:50,280 | The idea of the desserts at Bar Lourinha are always about | The idea of the desserts at Bar Lourinha are always about |
341 | 00:14:50,480 | 00:14:52,040 | something that's really short and sharp | something that's really short and sharp |
342 | 00:14:52,240 | 00:14:53,840 | and very quick and easy to serve. | and very quick and easy to serve. |
343 | 00:14:54,040 | 00:14:55,560 | So, I'm doing essentially... | So, I'm doing essentially... |
344 | 00:14:55,760 | 00:14:57,320 | In Spanish it's called a torta de queso, | In Spanish it's called a torta de queso, |
345 | 00:14:57,520 | 00:15:00,000 | so the translation to that is purely just cheesecake. | so the translation to that is purely just cheesecake. |
346 | 00:15:00,200 | 00:15:03,120 | Incorporating a special Spanish ingredient | Incorporating a special Spanish ingredient |
347 | 00:15:03,320 | 00:15:05,120 | and some really fresh cheese as well. | and some really fresh cheese as well. |
348 | 00:15:05,320 | 00:15:06,200 | The cheese. | The cheese. |
349 | 00:15:06,400 | 00:15:08,120 | So, beautiful fresh cheese, a queso fresco. | So, beautiful fresh cheese, a queso fresco. |
350 | 00:15:08,320 | 00:15:10,280 | So, we'll just start with that and some sugar. | So, we'll just start with that and some sugar. |
351 | 00:15:10,480 | 00:15:11,760 | Would you call that ricotta? | Would you call that ricotta? |
352 | 00:15:11,960 | 00:15:13,240 | It is, yeah. It is ricotta. | It is, yeah. It is ricotta. |
353 | 00:15:13,440 | 00:15:15,600 | Yeah, it is ricotta, or queso fresco. One and the same. | Yeah, it is ricotta, or queso fresco. One and the same. |
354 | 00:15:15,800 | 00:15:18,440 | That's right. You are becoming Spanish. | That's right. You are becoming Spanish. |
355 | 00:15:18,640 | 00:15:20,960 | Just pop it on, and it's really one of those things | Just pop it on, and it's really one of those things |
356 | 00:15:21,160 | 00:15:22,560 | that you can't really go wrong on it. | that you can't really go wrong on it. |
357 | 00:15:22,760 | 00:15:25,440 | We'll just mix it till it just is incorporated together. | We'll just mix it till it just is incorporated together. |
358 | 00:15:25,640 | 00:15:27,160 | Don't need the sugar to dissolve. | Don't need the sugar to dissolve. |
359 | 00:15:27,360 | 00:15:31,520 | And then to that we've got our two whole eggs and one yolk. | And then to that we've got our two whole eggs and one yolk. |
360 | 00:15:31,720 | 00:15:36,040 | Pop a little bit of... probably just a half a lemon and the zest of it. | Pop a little bit of... probably just a half a lemon and the zest of it. |
361 | 00:15:36,240 | 00:15:37,760 | Mm. So, pop that in. | Mm. So, pop that in. |
362 | 00:15:37,960 | 00:15:41,280 | We'll just give that a quick whirl around as well. | We'll just give that a quick whirl around as well. |
363 | 00:15:42,440 | 00:15:44,840 | And is this the secret Spanish ingredient? | And is this the secret Spanish ingredient? |
364 | 00:15:45,040 | 00:15:47,080 | It is. So, this is what ties it all to Spain. | It is. So, this is what ties it all to Spain. |
365 | 00:15:47,280 | 00:15:48,960 | It's a liquor called Licor 43. | It's a liquor called Licor 43. |
366 | 00:15:49,160 | 00:15:52,120 | It brings sweetness, booze and vanilla, | It brings sweetness, booze and vanilla, |
367 | 00:15:52,320 | 00:15:53,760 | so that's its main qualities. | so that's its main qualities. |
368 | 00:15:53,960 | 00:15:55,240 | What's it most similar to? | What's it most similar to? |
369 | 00:15:55,440 | 00:15:59,720 | Maybe a vanilla-style Frangelico, but with no nuts. | Maybe a vanilla-style Frangelico, but with no nuts. |
370 | 00:15:59,920 | 00:16:03,280 | Yeah, so, I'll just go a little free pour of that, so... | Yeah, so, I'll just go a little free pour of that, so... |
371 | 00:16:03,480 | 00:16:05,440 | We like that. It's always good. | We like that. It's always good. |
372 | 00:16:05,640 | 00:16:07,440 | Just make sure that that's mixed in. | Just make sure that that's mixed in. |
373 | 00:16:07,640 | 00:16:09,680 | We do add a little bit of mascarpone to it. | We do add a little bit of mascarpone to it. |
374 | 00:16:10,760 | 00:16:12,040 | Yep, fantastic. | Yep, fantastic. |
375 | 00:16:12,240 | 00:16:15,920 | That's the mascarpone. For a slight tang and a... | That's the mascarpone. For a slight tang and a... |
376 | 00:16:16,120 | 00:16:17,800 | And that creamy texture, yeah. | And that creamy texture, yeah. |
377 | 00:16:18,000 | 00:16:20,480 | We'll just give it a couple of pulses like that, | We'll just give it a couple of pulses like that, |
378 | 00:16:20,680 | 00:16:22,840 | and that should be almost brought together. | and that should be almost brought together. |
379 | 00:16:24,720 | 00:16:27,040 | Yep, fantastic. So, there it is. | Yep, fantastic. So, there it is. |
380 | 00:16:27,240 | 00:16:29,320 | Beautiful, nice and velvety and luscious. | Beautiful, nice and velvety and luscious. |
381 | 00:16:29,520 | 00:16:31,160 | Yeah, really beautiful shine to it as well. | Yeah, really beautiful shine to it as well. |
382 | 00:16:31,360 | 00:16:32,640 | And this is the tricky bit, | And this is the tricky bit, |
383 | 00:16:32,840 | 00:16:34,680 | is just getting it into these little moulds here. | is just getting it into these little moulds here. |
384 | 00:16:34,880 | 00:16:38,160 | Oh, look at that. So, this is a silicone mould? | Oh, look at that. So, this is a silicone mould? |
385 | 00:16:38,360 | 00:16:39,640 | Yeah. How fascinating. | Yeah. How fascinating. |
386 | 00:16:39,840 | 00:16:41,120 | Yeah, they're fantastic. | Yeah, they're fantastic. |
387 | 00:16:41,320 | 00:16:44,120 | Is cheesecake something you'd find regularly in Spain? | Is cheesecake something you'd find regularly in Spain? |
388 | 00:16:44,320 | 00:16:46,320 | I think you can find it everywhere, actually. | I think you can find it everywhere, actually. |
389 | 00:16:46,520 | 00:16:48,720 | It's just one of those timeless desserts. | It's just one of those timeless desserts. |
390 | 00:16:48,920 | 00:16:50,800 | We really love it because we do have access | We really love it because we do have access |
391 | 00:16:51,000 | 00:16:52,920 | to really good, fresh cheeses in Melbourne | to really good, fresh cheeses in Melbourne |
392 | 00:16:53,120 | 00:16:54,680 | through as fantastic cheese maker. | through as fantastic cheese maker. |
393 | 00:16:54,880 | 00:16:56,400 | Yeah, it is all about the ingredients. | Yeah, it is all about the ingredients. |
394 | 00:16:56,600 | 00:16:58,280 | So, we'll just take this over to the oven | So, we'll just take this over to the oven |
395 | 00:16:58,480 | 00:17:00,360 | and we'll prepare the bain-marie. | and we'll prepare the bain-marie. |
396 | 00:17:00,560 | 00:17:02,520 | The bain-marie, or water bath, | The bain-marie, or water bath, |
397 | 00:17:02,720 | 00:17:06,800 | cooks the cheesecake gently and evenly, baking for 45 minutes. | cooks the cheesecake gently and evenly, baking for 45 minutes. |
398 | 00:17:09,720 | 00:17:11,560 | Looks delicious. Yum | Looks delicious. Yum |
399 | 00:17:11,760 | 00:17:13,160 | So, after they come out of the oven, | So, after they come out of the oven, |
400 | 00:17:13,360 | 00:17:15,120 | we need to make sure that they're completely cool | we need to make sure that they're completely cool |
401 | 00:17:15,320 | 00:17:17,200 | before removing them from the mould. | before removing them from the mould. |
402 | 00:17:17,400 | 00:17:18,960 | Very nice. | Very nice. |
403 | 00:17:19,160 | 00:17:21,800 | With garnish at the moment, figs are beautiful and in season, | With garnish at the moment, figs are beautiful and in season, |
404 | 00:17:22,000 | 00:17:23,800 | so just push them open like that, | so just push them open like that, |
405 | 00:17:24,000 | 00:17:26,440 | and I just don't see the point of having to cut them | and I just don't see the point of having to cut them |
406 | 00:17:26,640 | 00:17:28,200 | when they've just got all that juice. | when they've just got all that juice. |
407 | 00:17:28,400 | 00:17:29,280 | So beautiful. | So beautiful. |
408 | 00:17:29,520 | 00:17:32,320 | We just thrown them in. It's quite rough and ready. What's that? | We just thrown them in. It's quite rough and ready. What's that? |
409 | 00:17:32,520 | 00:17:33,800 | This is a lemon syrup, | This is a lemon syrup, |
410 | 00:17:34,000 | 00:17:36,840 | so just a really light sugar syrup with fresh lemon juice in it, too. | so just a really light sugar syrup with fresh lemon juice in it, too. |
411 | 00:17:37,040 | 00:17:39,240 | So, it picks up the zest in the cheesecake. | So, it picks up the zest in the cheesecake. |
412 | 00:17:39,440 | 00:17:40,240 | Correct. | Correct. |
413 | 00:17:40,440 | 00:17:42,920 | And then it's just a matter of placing some of the torn fig | And then it's just a matter of placing some of the torn fig |
414 | 00:17:43,120 | 00:17:44,120 | over the top. | over the top. |
415 | 00:17:44,320 | 00:17:46,280 | It's really important to get all of that juice as well | It's really important to get all of that juice as well |
416 | 00:17:46,480 | 00:17:47,760 | that you can see there. | that you can see there. |
417 | 00:17:47,960 | 00:17:49,560 | So, the juice of the figs is starting to meld in | So, the juice of the figs is starting to meld in |
418 | 00:17:49,760 | 00:17:51,040 | with the sugar syrup. | with the sugar syrup. |
419 | 00:17:51,240 | 00:17:52,640 | What a beautiful combination. | What a beautiful combination. |
420 | 00:17:52,840 | 00:17:54,760 | And then just a little bit of toasted almond as well. | And then just a little bit of toasted almond as well. |
421 | 00:17:54,960 | 00:17:57,240 | So, just give that a bit of a crush over the top. | So, just give that a bit of a crush over the top. |
422 | 00:17:57,440 | 00:18:00,120 | And almonds are very Spanish too, aren't they? | And almonds are very Spanish too, aren't they? |
423 | 00:18:00,320 | 00:18:02,880 | Oh, absolutely, yeah. And there you have it. | Oh, absolutely, yeah. And there you have it. |
424 | 00:18:03,080 | 00:18:05,160 | My torta de queso with torn figs. | My torta de queso with torn figs. |
425 | 00:18:05,360 | 00:18:07,880 | I don't think I've ever been so excited to try a dessert. | I don't think I've ever been so excited to try a dessert. |
426 | 00:18:08,080 | 00:18:09,360 | (LAUGHS) Thanks, Maeve. | (LAUGHS) Thanks, Maeve. |
427 | 00:18:09,560 | 00:18:11,400 | That looks delicious. | That looks delicious. |
428 | 00:18:14,200 | 00:18:15,840 | Mmm. | Mmm. |
429 | 00:18:16,040 | 00:18:18,080 | That is divine. Thank you. | That is divine. Thank you. |
430 | 00:18:18,280 | 00:18:20,280 | That's beautiful. Lemony, creamy. | That's beautiful. Lemony, creamy. |
431 | 00:18:20,480 | 00:18:22,240 | I love that little bit of crunch as well | I love that little bit of crunch as well |
432 | 00:18:22,440 | 00:18:23,800 | because everything is just so smooth. | because everything is just so smooth. |
433 | 00:18:24,000 | 00:18:25,680 | Oh, the crunch is great, fig's delicious, | Oh, the crunch is great, fig's delicious, |
434 | 00:18:25,880 | 00:18:29,480 | but that cheesecake, that's just so luscious. | but that cheesecake, that's just so luscious. |
435 | 00:18:29,680 | 00:18:32,520 | Coming up, a pig's head on a plate. | Coming up, a pig's head on a plate. |
436 | 00:18:32,720 | 00:18:34,280 | I must say having seen that pig's head | I must say having seen that pig's head |
437 | 00:18:34,480 | 00:18:38,240 | I did have a moment of trepidation, but this is just wicked! | I did have a moment of trepidation, but this is just wicked! |
438 | 00:18:41,880 | 00:18:43,720 | Bar Lourinha is a Melbourne favourite | Bar Lourinha is a Melbourne favourite |
439 | 00:18:43,920 | 00:18:46,200 | and for 10 years has continued to win awards. | and for 10 years has continued to win awards. |
440 | 00:18:46,400 | 00:18:49,840 | But for owner and head chef Matt, this isn't what drives him. | But for owner and head chef Matt, this isn't what drives him. |
441 | 00:18:50,040 | 00:18:51,680 | Essentially, awards will come and go | Essentially, awards will come and go |
442 | 00:18:51,880 | 00:18:53,760 | but the customers are really what it's all about. | but the customers are really what it's all about. |
443 | 00:18:53,960 | 00:18:55,920 | And having that connection with our farmers | And having that connection with our farmers |
444 | 00:18:56,120 | 00:18:58,120 | and then being able to turn something | and then being able to turn something |
445 | 00:18:58,320 | 00:19:01,960 | that might be off-putting to some people | that might be off-putting to some people |
446 | 00:19:02,160 | 00:19:03,800 | into something that's really quite delicious | into something that's really quite delicious |
447 | 00:19:04,000 | 00:19:05,440 | and really, really beautiful to eat. | and really, really beautiful to eat. |
448 | 00:19:05,640 | 00:19:09,000 | Today Matt's showing me his version of migas, | Today Matt's showing me his version of migas, |
449 | 00:19:09,200 | 00:19:12,680 | a traditional poor man's meal of leftover bread or crumbs. | a traditional poor man's meal of leftover bread or crumbs. |
450 | 00:19:12,880 | 00:19:16,200 | So, I know migas as a Portuguese vegetable dish, | So, I know migas as a Portuguese vegetable dish, |
451 | 00:19:16,400 | 00:19:18,320 | but you're doing it with a pig's head? | but you're doing it with a pig's head? |
452 | 00:19:18,520 | 00:19:20,400 | It's also a very similar dish in Spain, | It's also a very similar dish in Spain, |
453 | 00:19:20,600 | 00:19:22,560 | traditionally mostly used with vegetables, | traditionally mostly used with vegetables, |
454 | 00:19:22,760 | 00:19:25,480 | but we've tweaked it a little bit and we've got the pig's head | but we've tweaked it a little bit and we've got the pig's head |
455 | 00:19:25,680 | 00:19:27,840 | and also blood sausage going into it as well. | and also blood sausage going into it as well. |
456 | 00:19:29,080 | 00:19:31,280 | So, just in water - bay leaf, | So, just in water - bay leaf, |
457 | 00:19:31,480 | 00:19:33,800 | good amount of garlic will go into that as well. | good amount of garlic will go into that as well. |
458 | 00:19:34,000 | 00:19:35,440 | So, that's an Australian garlic. | So, that's an Australian garlic. |
459 | 00:19:35,640 | 00:19:37,200 | Just a little bit of onion, | Just a little bit of onion, |
460 | 00:19:37,400 | 00:19:39,280 | a really good amount of salt | a really good amount of salt |
461 | 00:19:39,480 | 00:19:42,040 | and just a pinch of pepper into that as well. | and just a pinch of pepper into that as well. |
462 | 00:19:42,240 | 00:19:43,840 | We'll also put a splash of vinegar into that, | We'll also put a splash of vinegar into that, |
463 | 00:19:44,040 | 00:19:45,640 | and I'll just pop that to the back of the stove. | and I'll just pop that to the back of the stove. |
464 | 00:19:45,840 | 00:19:46,840 | Why the vinegar? | Why the vinegar? |
465 | 00:19:47,040 | 00:19:49,200 | The vinegar will help draw a lot of the pork flavours, | The vinegar will help draw a lot of the pork flavours, |
466 | 00:19:49,400 | 00:19:50,720 | which is what we're trying to get. | which is what we're trying to get. |
467 | 00:19:50,920 | 00:19:53,000 | So, that will cook for a couple of hours. | So, that will cook for a couple of hours. |
468 | 00:19:53,200 | 00:19:55,520 | We'll bring it to the boil, just cook it really, really slowly, | We'll bring it to the boil, just cook it really, really slowly, |
469 | 00:19:55,720 | 00:19:58,320 | and then we'll just strip all the meat off and we'll just chop it up. | and then we'll just strip all the meat off and we'll just chop it up. |
470 | 00:19:58,520 | 00:19:59,520 | Two hours later, | Two hours later, |
471 | 00:19:59,720 | 00:20:03,560 | the pig's head is ready to be transformed into a delicious dish. | the pig's head is ready to be transformed into a delicious dish. |
472 | 00:20:03,760 | 00:20:05,960 | For me, it's quite a challenging thing to see. | For me, it's quite a challenging thing to see. |
473 | 00:20:06,160 | 00:20:07,480 | I think it's also seeing it's... | I think it's also seeing it's... |
474 | 00:20:07,680 | 00:20:09,320 | It's got teeth and nostrils and everything. | It's got teeth and nostrils and everything. |
475 | 00:20:09,520 | 00:20:10,880 | Yeah, look, it is pretty confronting, | Yeah, look, it is pretty confronting, |
476 | 00:20:11,080 | 00:20:12,960 | but since day one we've always bought whole animals. | but since day one we've always bought whole animals. |
477 | 00:20:13,160 | 00:20:16,280 | You certainly learn about anatomy in your kitchen, don't you? | You certainly learn about anatomy in your kitchen, don't you? |
478 | 00:20:16,480 | 00:20:17,760 | (LAUGHS) You sure do. | (LAUGHS) You sure do. |
479 | 00:20:17,960 | 00:20:21,600 | Tell me, with this, though, do you get a different sort of pork flavour | Tell me, with this, though, do you get a different sort of pork flavour |
480 | 00:20:21,800 | 00:20:24,720 | from the head as opposed to, say, the leg or the shoulder? | from the head as opposed to, say, the leg or the shoulder? |
481 | 00:20:24,920 | 00:20:28,120 | I actually think you'll find its quiet a richer flavour, the head, | I actually think you'll find its quiet a richer flavour, the head, |
482 | 00:20:28,320 | 00:20:30,120 | and there is a sweetness to the meat as well, | and there is a sweetness to the meat as well, |
483 | 00:20:30,320 | 00:20:32,240 | which is quite, quite beautiful. | which is quite, quite beautiful. |
484 | 00:20:32,440 | 00:20:34,360 | So, the meat is literally just torn, | So, the meat is literally just torn, |
485 | 00:20:34,560 | 00:20:37,680 | so this makes more than enough for what we need, | so this makes more than enough for what we need, |
486 | 00:20:37,880 | 00:20:39,360 | so I might just leave it at that now | so I might just leave it at that now |
487 | 00:20:39,560 | 00:20:42,760 | and I'll get our pan for the migas. | and I'll get our pan for the migas. |
488 | 00:20:44,960 | 00:20:47,320 | So, we just put the smallest amount of oil in the bottom of the pan | So, we just put the smallest amount of oil in the bottom of the pan |
489 | 00:20:47,520 | 00:20:50,200 | and that's just basically to allow the heat transfer | and that's just basically to allow the heat transfer |
490 | 00:20:50,400 | 00:20:53,560 | so that it will get a nice caramelisation on this bread. | so that it will get a nice caramelisation on this bread. |
491 | 00:20:53,760 | 00:20:56,120 | So, this is a minimum one day old. It can be even older. | So, this is a minimum one day old. It can be even older. |
492 | 00:20:56,320 | 00:20:57,200 | Oh, lovely. | Oh, lovely. |
493 | 00:20:57,400 | 00:20:59,280 | It's an essential ingredient to the dish, the bread, | It's an essential ingredient to the dish, the bread, |
494 | 00:20:59,480 | 00:21:01,240 | so it has to be a good quality. | so it has to be a good quality. |
495 | 00:21:01,440 | 00:21:04,040 | Now, you're tearing up morcilla, the blood sausage? | Now, you're tearing up morcilla, the blood sausage? |
496 | 00:21:04,240 | 00:21:06,200 | Yeah, so, to keep in line with how we're presenting | Yeah, so, to keep in line with how we're presenting |
497 | 00:21:06,400 | 00:21:09,080 | all of the ingredients to this dish, it's all getting torn. | all of the ingredients to this dish, it's all getting torn. |
498 | 00:21:09,280 | 00:21:10,720 | So, torn bread, torn blood sausage | So, torn bread, torn blood sausage |
499 | 00:21:10,920 | 00:21:12,880 | and also the torn pig's head as well. | and also the torn pig's head as well. |
500 | 00:21:13,080 | 00:21:15,280 | So, I'll probably pop one of those bay leaves in there as well | So, I'll probably pop one of those bay leaves in there as well |
501 | 00:21:15,480 | 00:21:18,680 | for a bit of extra flavour and just a couple of pieces like that. | for a bit of extra flavour and just a couple of pieces like that. |
502 | 00:21:18,880 | 00:21:21,680 | Torn pig's head, that just sounds a little distressing, | Torn pig's head, that just sounds a little distressing, |
503 | 00:21:21,880 | 00:21:24,000 | but it's a meat eater's delight, I think. | but it's a meat eater's delight, I think. |
504 | 00:21:24,200 | 00:21:26,040 | And then we're just gonna put some of this garlic oil | And then we're just gonna put some of this garlic oil |
505 | 00:21:26,240 | 00:21:28,160 | and just a couple of the sliced pieces as well. | and just a couple of the sliced pieces as well. |
506 | 00:21:28,360 | 00:21:29,240 | Very nice. | Very nice. |
507 | 00:21:29,440 | 00:21:31,600 | You don't want too much, otherwise they might burn. | You don't want too much, otherwise they might burn. |
508 | 00:21:31,800 | 00:21:34,240 | And a little bit of sliced shallot as well. | And a little bit of sliced shallot as well. |
509 | 00:21:34,440 | 00:21:35,920 | And that's it. That is it. | And that's it. That is it. |
510 | 00:21:36,120 | 00:21:38,240 | It's as simple as that, and then we'll pop that into the oven | It's as simple as that, and then we'll pop that into the oven |
511 | 00:21:38,440 | 00:21:41,200 | and we won't touch that for probably another eight or nine minutes. | and we won't touch that for probably another eight or nine minutes. |
512 | 00:21:41,400 | 00:21:43,160 | And it's a really, really hot oven. | And it's a really, really hot oven. |
513 | 00:21:43,360 | 00:21:45,000 | So, what we're ideally trying to get | So, what we're ideally trying to get |
514 | 00:21:45,200 | 00:21:47,760 | is a beautiful, caramelised crust on the bottom of that pan, | is a beautiful, caramelised crust on the bottom of that pan, |
515 | 00:21:47,960 | 00:21:49,880 | and then we'll just give it a couple of folds over | and then we'll just give it a couple of folds over |
516 | 00:21:50,080 | 00:21:52,080 | and pop it back in to finish. | and pop it back in to finish. |
517 | 00:21:52,280 | 00:21:54,320 | Oh, so, it's all golden by the time you're done. | Oh, so, it's all golden by the time you're done. |
518 | 00:21:54,520 | 00:21:55,800 | That's it, yeah. | That's it, yeah. |
519 | 00:21:56,000 | 00:21:59,520 | The migas is then finished with parsley, olive oil, | The migas is then finished with parsley, olive oil, |
520 | 00:21:59,720 | 00:22:01,160 | a little chicken reduction | a little chicken reduction |
521 | 00:22:01,360 | 00:22:05,200 | before a dusting of pimenton, or paprika, to serve. | before a dusting of pimenton, or paprika, to serve. |
522 | 00:22:06,760 | 00:22:08,360 | Oh, Chef! Hi, Maeve. | Oh, Chef! Hi, Maeve. |
523 | 00:22:08,560 | 00:22:11,560 | So, here we have our pig's head and morcilla migas. | So, here we have our pig's head and morcilla migas. |
524 | 00:22:11,760 | 00:22:15,240 | Fantastic. I love what you've done with it. So inventive. | Fantastic. I love what you've done with it. So inventive. |
525 | 00:22:15,440 | 00:22:17,040 | Really, really clever. Thank you. | Really, really clever. Thank you. |
526 | 00:22:17,240 | 00:22:20,720 | And like a lot of the food today, it's about generosity and sharing. | And like a lot of the food today, it's about generosity and sharing. |
527 | 00:22:20,920 | 00:22:22,760 | And I've had a lovely day with you. | And I've had a lovely day with you. |
528 | 00:22:22,960 | 00:22:25,040 | Thanks so much, Maeve. We've had a lot of fun today as well. | Thanks so much, Maeve. We've had a lot of fun today as well. |
529 | 00:22:25,240 | 00:22:27,040 | Yeah, thank you. Shall we have a taste? | Yeah, thank you. Shall we have a taste? |
530 | 00:22:27,240 | 00:22:28,680 | Let's do it. | Let's do it. |
531 | 00:22:32,600 | 00:22:36,760 | Crunchy, delicious. So many tastes and textures in this dish. | Crunchy, delicious. So many tastes and textures in this dish. |
532 | 00:22:36,960 | 00:22:38,600 | It's wonderful, one of my favourites. | It's wonderful, one of my favourites. |
533 | 00:22:38,800 | 00:22:41,160 | Oh! I must say, having seen that pig's head | Oh! I must say, having seen that pig's head |
534 | 00:22:41,360 | 00:22:44,840 | I did have a moment of trepidation, but this is just sensational. | I did have a moment of trepidation, but this is just sensational. |
535 | 00:22:45,040 | 00:22:46,640 | I'm glad you enjoyed. Yeah. | I'm glad you enjoyed. Yeah. |
536 | 00:22:46,840 | 00:22:48,560 | So, how was your week on The Chefs' Line, Matt? | So, how was your week on The Chefs' Line, Matt? |
537 | 00:22:48,760 | 00:22:50,160 | I had a fantastic time. | I had a fantastic time. |
538 | 00:22:50,360 | 00:22:52,000 | A really good experience for our team, | A really good experience for our team, |
539 | 00:22:52,200 | 00:22:54,920 | but I really, really enjoyed being amongst the home cooks. | but I really, really enjoyed being amongst the home cooks. |
540 | 00:22:55,120 | 00:22:57,080 | I think it goes to show you can learn a little bit | I think it goes to show you can learn a little bit |
541 | 00:22:57,280 | 00:22:58,960 | from everyone, whatever level. | from everyone, whatever level. |
542 | 00:22:59,160 | 00:23:00,840 | Well, I've learned a lot from you today. | Well, I've learned a lot from you today. |
543 | 00:23:01,040 | 00:23:02,080 | Thanks, Maeve. | Thanks, Maeve. |
544 | 00:23:02,280 | 00:23:04,520 | So, there's traditional and there's your take, | So, there's traditional and there's your take, |
545 | 00:23:04,720 | 00:23:08,480 | and it's true to those four key ingredients, isn't it? | and it's true to those four key ingredients, isn't it? |
546 | 00:23:08,680 | 00:23:09,840 | And absolutely delicious. | And absolutely delicious. |
547 | 00:23:10,040 | 00:23:11,600 | Thank you so much. Thanks, Maeve. | Thank you so much. Thanks, Maeve. |
548 | 00:23:12,760 | 00:23:16,440 | Next time, we give you a taste of French cuisine. | Next time, we give you a taste of French cuisine. |
549 | 00:23:16,640 | 00:23:19,760 | MELISSA LEONG: Mmm! Look at that. | MELISSA LEONG: Mmm! Look at that. |
550 | 00:23:19,960 | 00:23:21,880 | By gosh, that was a pleasure to eat. | By gosh, that was a pleasure to eat. |
551 | 00:23:22,080 | 00:23:26,040 | The chefs from Montrachet will battle against four new home cooks... | The chefs from Montrachet will battle against four new home cooks... |
552 | 00:23:26,240 | 00:23:28,400 | WOMAN: The heart's beginning to pound in the chest. | WOMAN: The heart's beginning to pound in the chest. |
553 | 00:23:28,600 | 00:23:30,400 | Go, Tom. Go. Push, push, push, push. | Go, Tom. Go. Push, push, push, push. |
554 | 00:23:31,960 | 00:23:35,280 | ..in a bid to discover if delicious home-cooked meals can beat | ..in a bid to discover if delicious home-cooked meals can beat |
555 | 00:23:35,480 | 00:23:37,640 | the refinement of a restaurant dish. | the refinement of a restaurant dish. |
556 | 00:23:37,840 | 00:23:41,280 | You packed so much flavour into one very elegant, | You packed so much flavour into one very elegant, |
557 | 00:23:41,480 | 00:23:44,280 | very unassuming-looking dish. | very unassuming-looking dish. |