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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.