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1 | 00:00:02,080 | 00:00:03,759 | MAEVE O'MEARA: This week on The Chef's Line, | MAEVE O'MEARA: This week on The Chef's Line, |
2 | 00:00:03,960 | 00:00:06,200 | the professionals from Brisbane restaurant Montrachet | the professionals from Brisbane restaurant Montrachet |
3 | 00:00:06,400 | 00:00:08,679 | are set to take on four home cooks | are set to take on four home cooks |
4 | 00:00:08,880 | 00:00:12,439 | who think they've got what it takes to beat them at their own game. | who think they've got what it takes to beat them at their own game. |
5 | 00:00:12,640 | 00:00:14,519 | Now, listen, I'm here to win, for sure. | Now, listen, I'm here to win, for sure. |
6 | 00:00:14,720 | 00:00:18,239 | The home cooks will showcase their best take on French cuisine, | The home cooks will showcase their best take on French cuisine, |
7 | 00:00:18,440 | 00:00:21,839 | as they battle against Montrachet's chain of command, | as they battle against Montrachet's chain of command, |
8 | 00:00:22,039 | 00:00:25,399 | starting with the apprentice chef, right up to the head chef. | starting with the apprentice chef, right up to the head chef. |
9 | 00:00:25,600 | 00:00:28,920 | If you're not trained to cook French cuisine, it's difficult. | If you're not trained to cook French cuisine, it's difficult. |
10 | 00:00:29,120 | 00:00:30,879 | It's the ultimate food fight | It's the ultimate food fight |
11 | 00:00:31,079 | 00:00:33,719 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
12 | 00:00:33,920 | 00:00:37,200 | MELISSA LEONG: Ohh! That is the sound of happiness! | MELISSA LEONG: Ohh! That is the sound of happiness! |
13 | 00:00:37,399 | 00:00:39,439 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
14 | 00:00:39,640 | 00:00:40,960 | DAN HONG: Absolutely spectacular. | DAN HONG: Absolutely spectacular. |
15 | 00:00:41,159 | 00:00:44,399 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
16 | 00:00:44,600 | 00:00:46,479 | renowned chef Mark Olive, | renowned chef Mark Olive, |
17 | 00:00:46,679 | 00:00:49,000 | and food writer Melissa Leong... | and food writer Melissa Leong... |
18 | 00:00:49,200 | 00:00:50,880 | Let's cook! | Let's cook! |
19 | 00:00:51,079 | 00:00:52,039 | MARK OLIVE: Good luck! | MARK OLIVE: Good luck! |
20 | 00:00:52,240 | 00:00:53,920 | ..which home cook has what it takes | ..which home cook has what it takes |
21 | 00:00:54,119 | 00:00:55,759 | to make it to the end of the Chef's Line? | to make it to the end of the Chef's Line? |
22 | 00:01:04,920 | 00:01:06,560 | Vive la France! | Vive la France! |
23 | 00:01:06,760 | 00:01:07,760 | Bonjour! | Bonjour! |
24 | 00:01:07,959 | 00:01:09,560 | It's French week in the Chef's Line kitchen | It's French week in the Chef's Line kitchen |
25 | 00:01:09,760 | 00:01:13,560 | and four new home cooks have come to pit their culinary skills | and four new home cooks have come to pit their culinary skills |
26 | 00:01:13,760 | 00:01:16,879 | against a professional team from a leading French restaurant. | against a professional team from a leading French restaurant. |
27 | 00:01:17,079 | 00:01:18,840 | It doesn't get any better than this. | It doesn't get any better than this. |
28 | 00:01:19,039 | 00:01:20,719 | First up, Stephane... | First up, Stephane... |
29 | 00:01:20,920 | 00:01:22,560 | Hi, guys! Welcome to my kitchen! | Hi, guys! Welcome to my kitchen! |
30 | 00:01:22,760 | 00:01:24,799 | ..a passionate French national | ..a passionate French national |
31 | 00:01:25,000 | 00:01:27,159 | who brought his love of cooking to Australia. | who brought his love of cooking to Australia. |
32 | 00:01:27,359 | 00:01:28,719 | Just a few nibbles here. | Just a few nibbles here. |
33 | 00:01:28,920 | 00:01:30,480 | WOMAN: I love coming here. | WOMAN: I love coming here. |
34 | 00:01:30,680 | 00:01:32,479 | Thank you so much! WOMAN: Thanks, Stephane! | Thank you so much! WOMAN: Thanks, Stephane! |
35 | 00:01:32,680 | 00:01:36,240 | Assistant venue manager and mum from WA Jess. | Assistant venue manager and mum from WA Jess. |
36 | 00:01:36,439 | 00:01:37,759 | Just whipping up some profiteroles. | Just whipping up some profiteroles. |
37 | 00:01:37,960 | 00:01:39,359 | (LAUGHS) | (LAUGHS) |
38 | 00:01:39,560 | 00:01:42,439 | I admire beautiful food. | I admire beautiful food. |
39 | 00:01:42,640 | 00:01:43,520 | Beautiful. | Beautiful. |
40 | 00:01:43,719 | 00:01:46,079 | Quirky and lovable Dutch-born Leon. | Quirky and lovable Dutch-born Leon. |
41 | 00:01:46,280 | 00:01:49,400 | The bigger the challenge, the more I like it. | The bigger the challenge, the more I like it. |
42 | 00:01:49,599 | 00:01:50,920 | Voila! | Voila! |
43 | 00:01:51,120 | 00:01:52,719 | And Collette from Queensland... | And Collette from Queensland... |
44 | 00:01:52,920 | 00:01:54,359 | Yeah, it looks really good. | Yeah, it looks really good. |
45 | 00:01:54,560 | 00:01:57,680 | ..whose love of travel kick-started her love of cooking. | ..whose love of travel kick-started her love of cooking. |
46 | 00:01:57,879 | 00:02:00,599 | Once you start to taste French food, you want more of it. | Once you start to taste French food, you want more of it. |
47 | 00:02:03,120 | 00:02:04,519 | Good evening! | Good evening! |
48 | 00:02:04,719 | 00:02:06,640 | This week is all about French cuisine. | This week is all about French cuisine. |
49 | 00:02:06,840 | 00:02:11,719 | Home cooks, you're about to face-off against a fabulous French restaurant. | Home cooks, you're about to face-off against a fabulous French restaurant. |
50 | 00:02:11,919 | 00:02:14,719 | So, who's ready to cook some great food here tonight? | So, who's ready to cook some great food here tonight? |
51 | 00:02:14,919 | 00:02:17,280 | We're going to try! (LAUGHTER) | We're going to try! (LAUGHTER) |
52 | 00:02:17,479 | 00:02:19,840 | Leon, you keen? Yes, absolutely! | Leon, you keen? Yes, absolutely! |
53 | 00:02:20,039 | 00:02:21,360 | Stephane? Yes! Ready. | Stephane? Yes! Ready. |
54 | 00:02:21,560 | 00:02:23,800 | Jess, you ready to take down Collette up here? | Jess, you ready to take down Collette up here? |
55 | 00:02:24,000 | 00:02:25,360 | (LAUGHS) Yes. | (LAUGHS) Yes. |
56 | 00:02:25,560 | 00:02:29,199 | Well, it's time to put your French cooking skills to the test. | Well, it's time to put your French cooking skills to the test. |
57 | 00:02:29,400 | 00:02:32,599 | I'd like to introduce you to your competition - | I'd like to introduce you to your competition - |
58 | 00:02:32,800 | 00:02:34,800 | Brisbane's Montrachet. | Brisbane's Montrachet. |
59 | 00:02:35,000 | 00:02:36,240 | Oooh! That's great! Wow. | Oooh! That's great! Wow. |
60 | 00:02:36,439 | 00:02:38,759 | (APPLAUSE) | (APPLAUSE) |
61 | 00:02:38,960 | 00:02:41,280 | MAEVE O'MEARA: Restaurant Montrachet sits at the forefront of | MAEVE O'MEARA: Restaurant Montrachet sits at the forefront of |
62 | 00:02:41,479 | 00:02:43,960 | the French dining scene in Brisbane... | the French dining scene in Brisbane... |
63 | 00:02:44,159 | 00:02:46,800 | One spaghetti, one souffle, one snail. | One spaghetti, one souffle, one snail. |
64 | 00:02:47,000 | 00:02:51,280 | ..where modern techniques meet well-known French classics. | ..where modern techniques meet well-known French classics. |
65 | 00:02:51,479 | 00:02:54,199 | In charge, owner and head chef Shannon Kellam... | In charge, owner and head chef Shannon Kellam... |
66 | 00:02:54,400 | 00:02:55,719 | Enjoy. Thank you. | Enjoy. Thank you. |
67 | 00:02:55,920 | 00:02:58,879 | ..whose dedication to the craft led him to twice represent Australia | ..whose dedication to the craft led him to twice represent Australia |
68 | 00:02:59,079 | 00:03:01,280 | in the culinary Olympics team. | in the culinary Olympics team. |
69 | 00:03:01,479 | 00:03:02,759 | Very keen to try this. | Very keen to try this. |
70 | 00:03:02,960 | 00:03:04,520 | Oh, that's lovely, isn't it? | Oh, that's lovely, isn't it? |
71 | 00:03:04,719 | 00:03:06,759 | Having a baked dessert is always important to us. | Having a baked dessert is always important to us. |
72 | 00:03:06,960 | 00:03:08,319 | It warms your soul. | It warms your soul. |
73 | 00:03:08,520 | 00:03:11,919 | With a commitment to technique and excellence in French cuisine, | With a commitment to technique and excellence in French cuisine, |
74 | 00:03:12,120 | 00:03:15,039 | the team from Montrachet will be hard to beat. | the team from Montrachet will be hard to beat. |
75 | 00:03:15,240 | 00:03:19,199 | Shannon, would you mind introducing us to your chef's line, | Shannon, would you mind introducing us to your chef's line, |
76 | 00:03:19,400 | 00:03:20,840 | starting with your most junior chef, | starting with your most junior chef, |
77 | 00:03:21,039 | 00:03:23,439 | all the way up to you as head chef and owner. | all the way up to you as head chef and owner. |
78 | 00:03:23,639 | 00:03:27,639 | Sure. First, commis chef Tara. Or, in Australia, junior chef. | Sure. First, commis chef Tara. Or, in Australia, junior chef. |
79 | 00:03:27,840 | 00:03:29,560 | Next is Tom, chef de partie. | Next is Tom, chef de partie. |
80 | 00:03:29,759 | 00:03:32,319 | In Australia, you may say station chef. | In Australia, you may say station chef. |
81 | 00:03:32,520 | 00:03:33,879 | And next, sous chef is Jamie. | And next, sous chef is Jamie. |
82 | 00:03:34,079 | 00:03:37,920 | And myself, chef patron and my name is Shannon. | And myself, chef patron and my name is Shannon. |
83 | 00:03:38,120 | 00:03:41,159 | First to cook this week is your junior chef, Tara. | First to cook this week is your junior chef, Tara. |
84 | 00:03:41,360 | 00:03:43,000 | Please step up. | Please step up. |
85 | 00:03:45,879 | 00:03:49,759 | Tara, you look a bit, um, scared of the competition out here. | Tara, you look a bit, um, scared of the competition out here. |
86 | 00:03:49,960 | 00:03:53,439 | Four of them, one of me, so the odds are against them at the moment. | Four of them, one of me, so the odds are against them at the moment. |
87 | 00:03:53,639 | 00:03:56,000 | (LAUGHTER) | (LAUGHTER) |
88 | 00:03:56,199 | 00:03:58,719 | Obviously I don't know, uh, junior chef Tara, | Obviously I don't know, uh, junior chef Tara, |
89 | 00:03:58,920 | 00:04:02,439 | but it's quite obvious that I have at least 50 years more experience. | but it's quite obvious that I have at least 50 years more experience. |
90 | 00:04:02,639 | 00:04:05,960 | Uh, if that pulls me over the line, we'll see later. | Uh, if that pulls me over the line, we'll see later. |
91 | 00:04:06,159 | 00:04:07,439 | And now, for this challenge, | And now, for this challenge, |
92 | 00:04:07,639 | 00:04:12,840 | what we would like to see is your version of bouillabaisse. | what we would like to see is your version of bouillabaisse. |
93 | 00:04:13,039 | 00:04:15,120 | Phwoar! Great! | Phwoar! Great! |
94 | 00:04:15,319 | 00:04:18,879 | MAEVE O'MEARA: Bouillabaisse is a classic fisherman's feast from Marseille. | MAEVE O'MEARA: Bouillabaisse is a classic fisherman's feast from Marseille. |
95 | 00:04:19,079 | 00:04:20,759 | A seafood celebration, | A seafood celebration, |
96 | 00:04:20,959 | 00:04:23,800 | traditionally made with a range of fish and crustaceans | traditionally made with a range of fish and crustaceans |
97 | 00:04:24,000 | 00:04:25,920 | and served with rouille - | and served with rouille - |
98 | 00:04:26,120 | 00:04:29,720 | a luscious saffron and garlic flavoured sauce on toasted bread. | a luscious saffron and garlic flavoured sauce on toasted bread. |
99 | 00:04:29,920 | 00:04:32,519 | Tonight's blind tasting judge is Dan. | Tonight's blind tasting judge is Dan. |
100 | 00:04:32,720 | 00:04:33,959 | Awesome. | Awesome. |
101 | 00:04:34,159 | 00:04:38,199 | Dan will decide tonight's winning plate without seeing who made it - | Dan will decide tonight's winning plate without seeing who made it - |
102 | 00:04:38,399 | 00:04:41,480 | a home cook or junior chef Tara. | a home cook or junior chef Tara. |
103 | 00:04:41,680 | 00:04:46,040 | You all have 90 minutes, so bon chance and let's cook! | You all have 90 minutes, so bon chance and let's cook! |
104 | 00:04:46,240 | 00:04:47,560 | MARK OLIVE: Good luck. | MARK OLIVE: Good luck. |
105 | 00:04:47,759 | 00:04:50,639 | What's most important about a good bouillabaisse | What's most important about a good bouillabaisse |
106 | 00:04:50,840 | 00:04:52,079 | is the variety of fish you use. | is the variety of fish you use. |
107 | 00:04:52,279 | 00:04:54,680 | You have to use at least three different types of fish. | You have to use at least three different types of fish. |
108 | 00:04:54,879 | 00:04:57,159 | Also some prawns, some crabs. Whatever you've got. | Also some prawns, some crabs. Whatever you've got. |
109 | 00:04:57,360 | 00:05:00,040 | You've gotta really concentrate those flavours. | You've gotta really concentrate those flavours. |
110 | 00:05:00,240 | 00:05:03,120 | Really get that flavour into the bouillabaisse. | Really get that flavour into the bouillabaisse. |
111 | 00:05:03,319 | 00:05:05,399 | STEPHANE: Bouillabaisse. | STEPHANE: Bouillabaisse. |
112 | 00:05:05,600 | 00:05:07,199 | 'Bouillir' means when it's boiling, | 'Bouillir' means when it's boiling, |
113 | 00:05:07,399 | 00:05:09,959 | and 'baisse' means you have to lower the heat. | and 'baisse' means you have to lower the heat. |
114 | 00:05:10,160 | 00:05:14,800 | So the very first step is to make the fish stock, or the fish fumet. | So the very first step is to make the fish stock, or the fish fumet. |
115 | 00:05:15,000 | 00:05:16,519 | I want to make my own stock | I want to make my own stock |
116 | 00:05:16,720 | 00:05:19,959 | because it is an essential part of the bouillabaisse. | because it is an essential part of the bouillabaisse. |
117 | 00:05:20,160 | 00:05:22,079 | These things are massive. (LAUGHS) | These things are massive. (LAUGHS) |
118 | 00:05:22,279 | 00:05:24,959 | So, the first thing, you need to get some fresh fish, | So, the first thing, you need to get some fresh fish, |
119 | 00:05:25,160 | 00:05:28,240 | chop them up, mix them with, you know, some fennel, some celery, | chop them up, mix them with, you know, some fennel, some celery, |
120 | 00:05:28,439 | 00:05:30,439 | some leeks, some onions, some garlic, | some leeks, some onions, some garlic, |
121 | 00:05:30,639 | 00:05:32,920 | and get them to stew for, like, 20, 30 minutes | and get them to stew for, like, 20, 30 minutes |
122 | 00:05:33,120 | 00:05:34,959 | to get all the flavours going. | to get all the flavours going. |
123 | 00:05:35,159 | 00:05:37,680 | If it is not enough flavour, this is where things can go wrong | If it is not enough flavour, this is where things can go wrong |
124 | 00:05:37,920 | 00:05:41,279 | so you really have to make sure you packed a lot of fish, lots of shell - | so you really have to make sure you packed a lot of fish, lots of shell - |
125 | 00:05:41,480 | 00:05:43,199 | anything you can get to get that seafood. | anything you can get to get that seafood. |
126 | 00:05:43,399 | 00:05:47,079 | It is the base of the recipe because if you don't have the fish taste, | It is the base of the recipe because if you don't have the fish taste, |
127 | 00:05:47,279 | 00:05:48,680 | you don't have a bouillabaisse. | you don't have a bouillabaisse. |
128 | 00:05:48,879 | 00:05:50,920 | It's humungous! | It's humungous! |
129 | 00:05:51,120 | 00:05:53,800 | This is the bit I don't like about the bouillabaisse. | This is the bit I don't like about the bouillabaisse. |
130 | 00:05:54,000 | 00:05:56,120 | All the raw, fishy bits. (LAUGHS) | All the raw, fishy bits. (LAUGHS) |
131 | 00:05:56,319 | 00:05:58,240 | Oh, no! | Oh, no! |
132 | 00:05:58,439 | 00:06:00,560 | Bouillabaisse is my scary dish, that's for sure. | Bouillabaisse is my scary dish, that's for sure. |
133 | 00:06:00,759 | 00:06:02,959 | Bouillabaisse is a dish my husband loves | Bouillabaisse is a dish my husband loves |
134 | 00:06:03,160 | 00:06:05,759 | but I've never made it for him, as much as I love him. | but I've never made it for him, as much as I love him. |
135 | 00:06:05,959 | 00:06:09,800 | It's... it's so fishy and I really don't like strong, fishy things. | It's... it's so fishy and I really don't like strong, fishy things. |
136 | 00:06:10,000 | 00:06:11,680 | This is a challenge dish for me. | This is a challenge dish for me. |
137 | 00:06:13,399 | 00:06:15,160 | And I'm just making the vegetables now | And I'm just making the vegetables now |
138 | 00:06:15,360 | 00:06:17,800 | because I'm gonna be creating my own stock in the pressure cooker, | because I'm gonna be creating my own stock in the pressure cooker, |
139 | 00:06:18,000 | 00:06:19,639 | so that should be good. | so that should be good. |
140 | 00:06:19,839 | 00:06:21,519 | Mmm. Smells good. | Mmm. Smells good. |
141 | 00:06:21,720 | 00:06:25,680 | I'm going to try and give my stock a lot of fishy substance | I'm going to try and give my stock a lot of fishy substance |
142 | 00:06:25,879 | 00:06:29,399 | and I did it in a pressure cooker | and I did it in a pressure cooker |
143 | 00:06:29,600 | 00:06:32,120 | to try and get maximum flavour out in that short amount of time. | to try and get maximum flavour out in that short amount of time. |
144 | 00:06:32,319 | 00:06:35,639 | You need to allow time for it to emerge and to reduce. | You need to allow time for it to emerge and to reduce. |
145 | 00:06:35,840 | 00:06:38,600 | If it doesn't reduce, you're not gonna get that flavour. | If it doesn't reduce, you're not gonna get that flavour. |
146 | 00:06:38,800 | 00:06:42,879 | Well, I think I have a bit of deconstructed bouillabaisse. | Well, I think I have a bit of deconstructed bouillabaisse. |
147 | 00:06:43,079 | 00:06:44,759 | I don't like all this messy stuff. | I don't like all this messy stuff. |
148 | 00:06:44,959 | 00:06:47,519 | Well, I have a different version of bouillabaisse | Well, I have a different version of bouillabaisse |
149 | 00:06:47,720 | 00:06:49,319 | and I made it the Leon ways. | and I made it the Leon ways. |
150 | 00:06:49,519 | 00:06:53,199 | That's why I make my stock and then I fry the fish all separate, | That's why I make my stock and then I fry the fish all separate, |
151 | 00:06:53,399 | 00:06:55,519 | Should have all the individual flavours, | Should have all the individual flavours, |
152 | 00:06:55,720 | 00:06:57,279 | and then assemble it in the end. | and then assemble it in the end. |
153 | 00:06:57,480 | 00:06:59,879 | Obviously, the key ingredient is the fish stock. | Obviously, the key ingredient is the fish stock. |
154 | 00:07:00,079 | 00:07:03,000 | I choose some salmon. The salmon should make it sweet. | I choose some salmon. The salmon should make it sweet. |
155 | 00:07:03,199 | 00:07:08,439 | Then added all the vegetables, carrots, leek, celery, tomato, | Then added all the vegetables, carrots, leek, celery, tomato, |
156 | 00:07:08,639 | 00:07:13,519 | fennel of course, and we nearly forgot, a little bit of garlic. | fennel of course, and we nearly forgot, a little bit of garlic. |
157 | 00:07:13,720 | 00:07:15,759 | Just mix it... (IMITATES MIXING) | Just mix it... (IMITATES MIXING) |
158 | 00:07:15,959 | 00:07:18,519 | I think I'm probably quite unique with my bouillabaisse. | I think I'm probably quite unique with my bouillabaisse. |
159 | 00:07:18,720 | 00:07:20,920 | Time will tell. (LAUGHS) | Time will tell. (LAUGHS) |
160 | 00:07:21,120 | 00:07:24,000 | Yes! A bouillabaisse! With a rouille! | Yes! A bouillabaisse! With a rouille! |
161 | 00:07:24,199 | 00:07:25,439 | I'm very excited about that. | I'm very excited about that. |
162 | 00:07:25,639 | 00:07:30,639 | I'm making a tradition bouillabaisse with snapper, mussels and prawns. | I'm making a tradition bouillabaisse with snapper, mussels and prawns. |
163 | 00:07:30,839 | 00:07:33,360 | I didn't make my own stock, because I wasn't sure if I'd have the time | I didn't make my own stock, because I wasn't sure if I'd have the time |
164 | 00:07:33,560 | 00:07:36,680 | to be able to make the bouillabaisse, if I was to make the stock myself. | to be able to make the bouillabaisse, if I was to make the stock myself. |
165 | 00:07:36,879 | 00:07:38,800 | Cooking the fish is probably the hardest. | Cooking the fish is probably the hardest. |
166 | 00:07:39,000 | 00:07:41,800 | Making sure you get everything cooked at the correct time. | Making sure you get everything cooked at the correct time. |
167 | 00:07:42,000 | 00:07:44,120 | The fish is what I want to nail the most. | The fish is what I want to nail the most. |
168 | 00:07:44,319 | 00:07:45,439 | Fish cook at different times, | Fish cook at different times, |
169 | 00:07:45,639 | 00:07:47,439 | so you have to make sure you get the timing correct. | so you have to make sure you get the timing correct. |
170 | 00:07:47,639 | 00:07:51,240 | Your prawns aren't gonna cook in the same time as a fillet of fish will. | Your prawns aren't gonna cook in the same time as a fillet of fish will. |
171 | 00:07:52,480 | 00:07:55,519 | I'm making Montrachet's version of bouillabaisse | I'm making Montrachet's version of bouillabaisse |
172 | 00:07:55,720 | 00:07:58,720 | and what makes it special is that we make all the stocks from scratch. | and what makes it special is that we make all the stocks from scratch. |
173 | 00:07:58,920 | 00:08:01,759 | Making the bouillabaisse is like building a house. | Making the bouillabaisse is like building a house. |
174 | 00:08:01,959 | 00:08:03,560 | You have to start off with the foundation. | You have to start off with the foundation. |
175 | 00:08:03,759 | 00:08:07,839 | So, in this dish, we start off by making a fish stock. | So, in this dish, we start off by making a fish stock. |
176 | 00:08:08,040 | 00:08:10,959 | We also make a spanner crab stock as well. | We also make a spanner crab stock as well. |
177 | 00:08:11,199 | 00:08:14,360 | With the stocks, we want to try and get the individual flavours of each one. | With the stocks, we want to try and get the individual flavours of each one. |
178 | 00:08:14,560 | 00:08:17,439 | So there's the fish frames, to go in for the fish stock. | So there's the fish frames, to go in for the fish stock. |
179 | 00:08:17,639 | 00:08:19,240 | So what we do, we just chop them up | So what we do, we just chop them up |
180 | 00:08:19,439 | 00:08:21,879 | and add them into the cold water with the vegetables. | and add them into the cold water with the vegetables. |
181 | 00:08:22,079 | 00:08:23,639 | So, leek, celery and the fennel. | So, leek, celery and the fennel. |
182 | 00:08:23,839 | 00:08:26,279 | Some chopped tomato, a bit of the white wine. | Some chopped tomato, a bit of the white wine. |
183 | 00:08:26,480 | 00:08:28,519 | We add about two litres of water to that | We add about two litres of water to that |
184 | 00:08:28,720 | 00:08:31,519 | and then we just bring them up to the boil. | and then we just bring them up to the boil. |
185 | 00:08:31,720 | 00:08:33,919 | With the spanner crab stock, it's the same vegetables | With the spanner crab stock, it's the same vegetables |
186 | 00:08:34,120 | 00:08:35,559 | but we're adding spanner crab legs. | but we're adding spanner crab legs. |
187 | 00:08:35,759 | 00:08:37,960 | That's enough. Enough. Enough. | That's enough. Enough. Enough. |
188 | 00:08:38,159 | 00:08:40,639 | So how are you feeling with, uh, the boss over your shoulder? | So how are you feeling with, uh, the boss over your shoulder? |
189 | 00:08:40,840 | 00:08:42,639 | (LAUGHS) A little bit of pressure. | (LAUGHS) A little bit of pressure. |
190 | 00:08:42,840 | 00:08:44,159 | I'm a very competitive person. | I'm a very competitive person. |
191 | 00:08:44,360 | 00:08:46,240 | I always expect big things of Tara | I always expect big things of Tara |
192 | 00:08:46,440 | 00:08:48,159 | and I'm sure she'll give it a good crack. | and I'm sure she'll give it a good crack. |
193 | 00:08:49,879 | 00:08:51,960 | Um, I've probably made this dish once or twice | Um, I've probably made this dish once or twice |
194 | 00:08:52,159 | 00:08:53,600 | but I usually just help plate up. | but I usually just help plate up. |
195 | 00:08:53,799 | 00:08:55,320 | It might be a little bit tricky. | It might be a little bit tricky. |
196 | 00:08:55,519 | 00:09:00,720 | Once the two stocks have combined, we blitz it up and then strain it. | Once the two stocks have combined, we blitz it up and then strain it. |
197 | 00:09:00,919 | 00:09:02,919 | Taste, taste, taste. Taste. Taste. | Taste, taste, taste. Taste. Taste. |
198 | 00:09:04,480 | 00:09:07,480 | When I tasted the broth, I was a bit like, "Mmm. | When I tasted the broth, I was a bit like, "Mmm. |
199 | 00:09:07,679 | 00:09:10,000 | "I'm not sure if this is meant to taste like this at all." | "I'm not sure if this is meant to taste like this at all." |
200 | 00:09:11,559 | 00:09:13,879 | Then you just have to, like, stand still for a second | Then you just have to, like, stand still for a second |
201 | 00:09:14,080 | 00:09:16,399 | and be like, "OK, you're a chef. Just frickin' cook." | and be like, "OK, you're a chef. Just frickin' cook." |
202 | 00:09:16,600 | 00:09:19,679 | All good. All good. All good. | All good. All good. All good. |
203 | 00:09:19,879 | 00:09:21,480 | Just do what you do for 12 hours every day. | Just do what you do for 12 hours every day. |
204 | 00:09:21,679 | 00:09:23,320 | Keep cooking. | Keep cooking. |
205 | 00:09:25,000 | 00:09:26,639 | I got this. (LAUGHS) | I got this. (LAUGHS) |
206 | 00:09:26,840 | 00:09:30,720 | Good job, T. Good job. Very nice bouillabaisse. | Good job, T. Good job. Very nice bouillabaisse. |
207 | 00:09:30,919 | 00:09:33,679 | What are you fishing for in there? | What are you fishing for in there? |
208 | 00:09:33,879 | 00:09:35,399 | (LAUGHS) He needs a... He needs a rod! | (LAUGHS) He needs a... He needs a rod! |
209 | 00:09:40,919 | 00:09:44,840 | You have 45 minutes left until you need your plates on the pass. | You have 45 minutes left until you need your plates on the pass. |
210 | 00:09:45,039 | 00:09:46,759 | MAEVE O'MEARA: It's the first night of French week | MAEVE O'MEARA: It's the first night of French week |
211 | 00:09:46,960 | 00:09:50,639 | and our four home cooks are taking on junior chef Tara | and our four home cooks are taking on junior chef Tara |
212 | 00:09:50,840 | 00:09:52,639 | of Brisbane restaurant Montrachet. | of Brisbane restaurant Montrachet. |
213 | 00:09:52,840 | 00:09:54,600 | Each is making their own version | Each is making their own version |
214 | 00:09:54,799 | 00:09:58,559 | of the classic French seafood dish bouillabaisse... | of the classic French seafood dish bouillabaisse... |
215 | 00:09:58,759 | 00:10:00,720 | Ooh! | Ooh! |
216 | 00:10:00,919 | 00:10:02,840 | ..and with their stocks underway... | ..and with their stocks underway... |
217 | 00:10:03,039 | 00:10:06,240 | No. It's good. It's getting there. It's getting there. | No. It's good. It's getting there. It's getting there. |
218 | 00:10:06,440 | 00:10:09,840 | ..everyone turns their attention to the accompaniment - rouille. | ..everyone turns their attention to the accompaniment - rouille. |
219 | 00:10:10,039 | 00:10:12,639 | TARA: A rouille, it's not a mayonnaise. It's not an aioli. | TARA: A rouille, it's not a mayonnaise. It's not an aioli. |
220 | 00:10:12,840 | 00:10:14,960 | It's kind of it's own thing. | It's kind of it's own thing. |
221 | 00:10:17,200 | 00:10:18,919 | I'll start making my rouille. | I'll start making my rouille. |
222 | 00:10:19,120 | 00:10:22,279 | The rouille I made as a traditional way, | The rouille I made as a traditional way, |
223 | 00:10:22,480 | 00:10:25,480 | with garlic, egg yolks, olive oil and cayenne pepper | with garlic, egg yolks, olive oil and cayenne pepper |
224 | 00:10:25,679 | 00:10:27,120 | and you put some tomato paste | and you put some tomato paste |
225 | 00:10:27,320 | 00:10:29,600 | and then, of course, a bit of the saffron. | and then, of course, a bit of the saffron. |
226 | 00:10:29,799 | 00:10:31,279 | I just added a pinch of the saffron to it. | I just added a pinch of the saffron to it. |
227 | 00:10:31,480 | 00:10:34,159 | I didn't really want it to have a strong saffron taste to it | I didn't really want it to have a strong saffron taste to it |
228 | 00:10:34,360 | 00:10:36,799 | because you don't really want to, like, override bouillabaisse. | because you don't really want to, like, override bouillabaisse. |
229 | 00:10:37,000 | 00:10:38,559 | You just want to complement it. | You just want to complement it. |
230 | 00:10:44,480 | 00:10:47,159 | Ah, I'm worrying about the time a little bit here. | Ah, I'm worrying about the time a little bit here. |
231 | 00:10:47,360 | 00:10:49,759 | It can get dry, the fish, you know? I was a bit scared of that. | It can get dry, the fish, you know? I was a bit scared of that. |
232 | 00:10:49,960 | 00:10:52,759 | So I want to get a move on to make sure I finish on time | So I want to get a move on to make sure I finish on time |
233 | 00:10:52,960 | 00:10:54,279 | because this is the first challenge. | because this is the first challenge. |
234 | 00:10:54,480 | 00:10:55,679 | I need to get this right. | I need to get this right. |
235 | 00:10:55,879 | 00:10:59,120 | Stephane, you're moving at the speed of light! | Stephane, you're moving at the speed of light! |
236 | 00:10:59,320 | 00:11:01,159 | So what needs to happen at the moment, | So what needs to happen at the moment, |
237 | 00:11:01,360 | 00:11:05,720 | we still need to grind all this to extract the final flavours. | we still need to grind all this to extract the final flavours. |
238 | 00:11:05,919 | 00:11:08,159 | The fishy taste, you get it from the bones, I always say. | The fishy taste, you get it from the bones, I always say. |
239 | 00:11:08,360 | 00:11:11,320 | So, mashing everything, crushing everything, that's what happens. | So, mashing everything, crushing everything, that's what happens. |
240 | 00:11:11,519 | 00:11:13,799 | Good luck. I'll leave you to your last half an hour. | Good luck. I'll leave you to your last half an hour. |
241 | 00:11:14,000 | 00:11:15,759 | Thank you very much. | Thank you very much. |
242 | 00:11:18,720 | 00:11:21,360 | (LAUGHS) It's a bit of a noisy process, like... | (LAUGHS) It's a bit of a noisy process, like... |
243 | 00:11:21,559 | 00:11:24,320 | And, uh... But it has to be done. | And, uh... But it has to be done. |
244 | 00:11:24,519 | 00:11:26,320 | OK, that will do. | OK, that will do. |
245 | 00:11:26,519 | 00:11:29,600 | What I'm trying to do here is to sieve everything, | What I'm trying to do here is to sieve everything, |
246 | 00:11:29,799 | 00:11:34,039 | to filter my mix, to extract the maximum of flavour that I can. | to filter my mix, to extract the maximum of flavour that I can. |
247 | 00:11:37,240 | 00:11:38,960 | That will be enough. | That will be enough. |
248 | 00:11:40,279 | 00:11:42,559 | After reducing a little bit, it was good. | After reducing a little bit, it was good. |
249 | 00:11:44,159 | 00:11:45,240 | Oh! | Oh! |
250 | 00:11:45,440 | 00:11:49,120 | That actual pressure cooker stock was ready, so I drained that off. | That actual pressure cooker stock was ready, so I drained that off. |
251 | 00:11:49,320 | 00:11:51,720 | Just pour this in here. | Just pour this in here. |
252 | 00:11:51,919 | 00:11:55,240 | And I got that into a pot to try and reduce that as much as I could. | And I got that into a pot to try and reduce that as much as I could. |
253 | 00:11:56,759 | 00:12:00,159 | Once that was done, I started on the fish which goes into that soup. | Once that was done, I started on the fish which goes into that soup. |
254 | 00:12:00,360 | 00:12:01,639 | Collette. Hello. | Collette. Hello. |
255 | 00:12:01,840 | 00:12:03,240 | What seafood are you using? | What seafood are you using? |
256 | 00:12:03,440 | 00:12:05,840 | I've got some beautiful mussels and some clams. | I've got some beautiful mussels and some clams. |
257 | 00:12:06,039 | 00:12:08,080 | Not just for Italian cooking, but for French as well. | Not just for Italian cooking, but for French as well. |
258 | 00:12:08,279 | 00:12:09,240 | French cooking too. | French cooking too. |
259 | 00:12:09,440 | 00:12:11,039 | And then I've got some snapper fillets | And then I've got some snapper fillets |
260 | 00:12:11,240 | 00:12:13,159 | and some scallops and some prawns. | and some scallops and some prawns. |
261 | 00:12:13,360 | 00:12:15,159 | So hopefully it will all come together. | So hopefully it will all come together. |
262 | 00:12:15,360 | 00:12:16,919 | With bouillabaisse, timing is everything. | With bouillabaisse, timing is everything. |
263 | 00:12:17,120 | 00:12:20,360 | It's really a timeline and if you kind of miss that timeline, | It's really a timeline and if you kind of miss that timeline, |
264 | 00:12:20,559 | 00:12:23,240 | you're gonna end up with chewy fish that's really not very pleasant. | you're gonna end up with chewy fish that's really not very pleasant. |
265 | 00:12:23,440 | 00:12:26,000 | It's such a shame I'm cooking a dish I personally don't love. | It's such a shame I'm cooking a dish I personally don't love. |
266 | 00:12:26,200 | 00:12:28,600 | But my husband will be very happy, because he adores this dish. | But my husband will be very happy, because he adores this dish. |
267 | 00:12:28,799 | 00:12:31,039 | This is the things we do for love, though, Collette. (LAUGHS) | This is the things we do for love, though, Collette. (LAUGHS) |
268 | 00:12:31,240 | 00:12:33,639 | Exactly. French, amore, love, you know? | Exactly. French, amore, love, you know? |
269 | 00:12:33,840 | 00:12:35,279 | You've got to do these things. | You've got to do these things. |
270 | 00:12:40,240 | 00:12:42,240 | LEON: The stock was too bitter. | LEON: The stock was too bitter. |
271 | 00:12:43,480 | 00:12:46,480 | I had hoped that the soup would be slightly sweeter | I had hoped that the soup would be slightly sweeter |
272 | 00:12:46,679 | 00:12:49,039 | so I knew I was in, uh... in difficulty. | so I knew I was in, uh... in difficulty. |
273 | 00:12:49,240 | 00:12:51,159 | But the fish is actually not a problem. | But the fish is actually not a problem. |
274 | 00:12:51,360 | 00:12:53,080 | I'm marinating my fish. | I'm marinating my fish. |
275 | 00:12:53,279 | 00:12:59,039 | So I have the ah, the prawns that I marinated in the olive oil and garlic | So I have the ah, the prawns that I marinated in the olive oil and garlic |
276 | 00:12:59,240 | 00:13:01,600 | and... (CLEARS THROAT) | and... (CLEARS THROAT) |
277 | 00:13:03,320 | 00:13:05,679 | Any muscle power in the house? | Any muscle power in the house? |
278 | 00:13:05,879 | 00:13:06,840 | Got it. | Got it. |
279 | 00:13:07,039 | 00:13:09,200 | The scallops I did in a sweet chilli sauce | The scallops I did in a sweet chilli sauce |
280 | 00:13:09,399 | 00:13:11,440 | to give them a completely different flavour. | to give them a completely different flavour. |
281 | 00:13:11,639 | 00:13:13,279 | Bit of Leon in the dish, yes. | Bit of Leon in the dish, yes. |
282 | 00:13:13,480 | 00:13:16,200 | Then I have the fish or the snapper, | Then I have the fish or the snapper, |
283 | 00:13:16,399 | 00:13:19,240 | and we just put a bit of pepper on this. | and we just put a bit of pepper on this. |
284 | 00:13:19,440 | 00:13:21,200 | Now I have to start on my mussels. | Now I have to start on my mussels. |
285 | 00:13:21,399 | 00:13:22,559 | Mussel power. | Mussel power. |
286 | 00:13:24,679 | 00:13:29,360 | I purposely cooked them separately to get distinctive, different flavours. | I purposely cooked them separately to get distinctive, different flavours. |
287 | 00:13:29,559 | 00:13:32,000 | And that should come out within the soup. | And that should come out within the soup. |
288 | 00:13:35,120 | 00:13:37,559 | I've got to get the bones out of the fish. | I've got to get the bones out of the fish. |
289 | 00:13:37,759 | 00:13:40,000 | I don't want to be the cause of someone's death. | I don't want to be the cause of someone's death. |
290 | 00:13:40,200 | 00:13:42,000 | Fish cook at different times, | Fish cook at different times, |
291 | 00:13:42,200 | 00:13:44,960 | so you've got to make sure you don't overcook one and undercook another. | so you've got to make sure you don't overcook one and undercook another. |
292 | 00:13:45,159 | 00:13:49,320 | I put the fish in before I put the prawns and mussels | I put the fish in before I put the prawns and mussels |
293 | 00:13:49,519 | 00:13:51,399 | because the fish takes longer to cook. | because the fish takes longer to cook. |
294 | 00:13:51,600 | 00:13:54,759 | Especially the prawns. The prawns only need a minute in there. | Especially the prawns. The prawns only need a minute in there. |
295 | 00:13:54,960 | 00:13:57,039 | I was very confident that I wasn't gonna overcook it. | I was very confident that I wasn't gonna overcook it. |
296 | 00:13:57,240 | 00:13:59,759 | I got this. (LAUGHS) | I got this. (LAUGHS) |
297 | 00:13:59,960 | 00:14:03,080 | Five types of seafood that we put in our bouillabaisse | Five types of seafood that we put in our bouillabaisse |
298 | 00:14:03,279 | 00:14:05,679 | is cold trout, prawns, the cuttlefish, | is cold trout, prawns, the cuttlefish, |
299 | 00:14:05,879 | 00:14:07,720 | the clams and the scallops. | the clams and the scallops. |
300 | 00:14:07,919 | 00:14:12,240 | But we usually start off with putting the prawns and the fish in first, | But we usually start off with putting the prawns and the fish in first, |
301 | 00:14:12,440 | 00:14:16,320 | followed by the cuttlefish and then the scallops right at the end | followed by the cuttlefish and then the scallops right at the end |
302 | 00:14:16,519 | 00:14:19,440 | just so that they're not overcooked, they're just slightly done. | just so that they're not overcooked, they're just slightly done. |
303 | 00:14:21,639 | 00:14:23,639 | You have five minutes to go. | You have five minutes to go. |
304 | 00:14:23,840 | 00:14:26,159 | You need to start plating soon. | You need to start plating soon. |
305 | 00:14:26,360 | 00:14:28,559 | Ah, I burned my toast! (LAUGHS) | Ah, I burned my toast! (LAUGHS) |
306 | 00:14:31,360 | 00:14:32,720 | MARK OLIVE: One minute! | MARK OLIVE: One minute! |
307 | 00:14:32,919 | 00:14:34,679 | COLLETTE: Feel that pressure! | COLLETTE: Feel that pressure! |
308 | 00:14:45,279 | 00:14:47,279 | Holy guacamole! | Holy guacamole! |
309 | 00:14:47,480 | 00:14:49,440 | MARK OLIVE: Stephane, 20 seconds! | MARK OLIVE: Stephane, 20 seconds! |
310 | 00:14:53,480 | 00:14:55,600 | (APPLAUSE) | (APPLAUSE) |
311 | 00:15:02,600 | 00:15:04,480 | MAEVE O'MEARA: Four home cooks and junior chef Tara | MAEVE O'MEARA: Four home cooks and junior chef Tara |
312 | 00:15:04,679 | 00:15:06,519 | from French restaurant Montrachet | from French restaurant Montrachet |
313 | 00:15:06,720 | 00:15:09,919 | have just created their best versions of bouillabaisse, | have just created their best versions of bouillabaisse, |
314 | 00:15:10,120 | 00:15:13,519 | and now blind-tasting judge Dan will try each dish. | and now blind-tasting judge Dan will try each dish. |
315 | 00:15:13,720 | 00:15:17,240 | He doesn't know which was made by a home cook or by the restaurant. | He doesn't know which was made by a home cook or by the restaurant. |
316 | 00:15:17,440 | 00:15:19,759 | MARK OLIVE: Hey, Dan. Wow! | MARK OLIVE: Hey, Dan. Wow! |
317 | 00:15:22,919 | 00:15:24,879 | Smells great. | Smells great. |
318 | 00:15:25,080 | 00:15:29,039 | MELISSA LEONG: This dish - snapper and clam bouillabaisse. | MELISSA LEONG: This dish - snapper and clam bouillabaisse. |
319 | 00:15:29,240 | 00:15:32,639 | Mmm! Well, it looks very inviting. | Mmm! Well, it looks very inviting. |
320 | 00:15:32,840 | 00:15:35,720 | It looks like something you'd find in a restaurant. | It looks like something you'd find in a restaurant. |
321 | 00:15:35,919 | 00:15:37,879 | I want to tuck in, for sure. | I want to tuck in, for sure. |
322 | 00:15:49,200 | 00:15:52,519 | That's a very, very nice bouillabaisse. | That's a very, very nice bouillabaisse. |
323 | 00:15:52,720 | 00:15:54,799 | The amount of seafood in there, it's crazy. | The amount of seafood in there, it's crazy. |
324 | 00:15:55,000 | 00:15:58,000 | There's clams, there's mussels, there's prawns. | There's clams, there's mussels, there's prawns. |
325 | 00:15:58,200 | 00:15:59,519 | And there's fish as well. | And there's fish as well. |
326 | 00:15:59,720 | 00:16:01,799 | I mean, there's almost so much seafood in there | I mean, there's almost so much seafood in there |
327 | 00:16:02,000 | 00:16:04,279 | that you can hardly see the broth. | that you can hardly see the broth. |
328 | 00:16:04,480 | 00:16:06,799 | The rouille could have a little bit more seasoning. | The rouille could have a little bit more seasoning. |
329 | 00:16:07,000 | 00:16:10,559 | The broth... is nice. | The broth... is nice. |
330 | 00:16:10,759 | 00:16:14,159 | It's not smacking me in the face with fish flavour. | It's not smacking me in the face with fish flavour. |
331 | 00:16:14,360 | 00:16:18,440 | The liquid was all pressure cooked with the ingredients in it, so... | The liquid was all pressure cooked with the ingredients in it, so... |
332 | 00:16:18,639 | 00:16:21,519 | You don't get the reduction from a pressure cooker | You don't get the reduction from a pressure cooker |
333 | 00:16:21,720 | 00:16:24,399 | because there's nowhere for the liquid to escape | because there's nowhere for the liquid to escape |
334 | 00:16:24,600 | 00:16:26,360 | and what you want with a bouillabaisse, | and what you want with a bouillabaisse, |
335 | 00:16:26,559 | 00:16:30,039 | as it's boiling when you're making the stock, the flavour concentrates. | as it's boiling when you're making the stock, the flavour concentrates. |
336 | 00:16:30,240 | 00:16:34,080 | In my opinion, I think the soup needs to be reduced a little bit further | In my opinion, I think the soup needs to be reduced a little bit further |
337 | 00:16:34,279 | 00:16:36,320 | just to concentrate those flavours. | just to concentrate those flavours. |
338 | 00:16:37,440 | 00:16:39,919 | Dan, this is snapper and prawn bouillabaisse. | Dan, this is snapper and prawn bouillabaisse. |
339 | 00:16:40,120 | 00:16:41,879 | The presentation is very pretty. | The presentation is very pretty. |
340 | 00:16:42,080 | 00:16:44,720 | You've got really good quality seafood. | You've got really good quality seafood. |
341 | 00:16:51,080 | 00:16:53,919 | Ooh, that's not a good face. | Ooh, that's not a good face. |
342 | 00:17:00,360 | 00:17:02,600 | Look, it's a really nice take on a rouille. | Look, it's a really nice take on a rouille. |
343 | 00:17:02,799 | 00:17:04,240 | I really like the freshness of it. | I really like the freshness of it. |
344 | 00:17:04,440 | 00:17:07,519 | I thought the seafood was cooked absolutely perfectly. | I thought the seafood was cooked absolutely perfectly. |
345 | 00:17:07,720 | 00:17:10,880 | It's just that I thought that the soup let it down. | It's just that I thought that the soup let it down. |
346 | 00:17:11,079 | 00:17:14,119 | The flavour of the fish was not pronounced enough. | The flavour of the fish was not pronounced enough. |
347 | 00:17:15,319 | 00:17:19,519 | This is a spanner crab and prawn bouillabaisse. | This is a spanner crab and prawn bouillabaisse. |
348 | 00:17:19,720 | 00:17:22,880 | This looks beautiful. It looks really extravagant. | This looks beautiful. It looks really extravagant. |
349 | 00:17:23,079 | 00:17:27,079 | I can see all that seafood on top. It smells great. | I can see all that seafood on top. It smells great. |
350 | 00:17:27,279 | 00:17:28,519 | This rouille almost looks like, | This rouille almost looks like, |
351 | 00:17:28,720 | 00:17:32,039 | more like a mayonnaise or an aioli rather than a rouille. | more like a mayonnaise or an aioli rather than a rouille. |
352 | 00:17:35,359 | 00:17:38,480 | I really like the generosity of seafood. You want options. | I really like the generosity of seafood. You want options. |
353 | 00:17:38,680 | 00:17:41,200 | Yeah. You want to get in there and dig around. | Yeah. You want to get in there and dig around. |
354 | 00:17:44,640 | 00:17:46,200 | What are you fishing for in there? | What are you fishing for in there? |
355 | 00:17:46,400 | 00:17:48,319 | (LAUGHS) He needs a... He needs a rod. | (LAUGHS) He needs a... He needs a rod. |
356 | 00:17:50,400 | 00:17:52,920 | The flavour of the bouillabaisse is delicious. | The flavour of the bouillabaisse is delicious. |
357 | 00:17:53,119 | 00:17:57,559 | Even though it's quite an intense stock, it's subtle at the same time. | Even though it's quite an intense stock, it's subtle at the same time. |
358 | 00:17:57,759 | 00:18:00,640 | I really get that fishy, saffron-y flavour to it | I really get that fishy, saffron-y flavour to it |
359 | 00:18:00,839 | 00:18:04,240 | but then it's still quite light, which I really enjoy. | but then it's still quite light, which I really enjoy. |
360 | 00:18:04,440 | 00:18:07,000 | This rouille, on the other hand, is not a rouille. | This rouille, on the other hand, is not a rouille. |
361 | 00:18:07,200 | 00:18:09,000 | It's an olive oil mayonnaise. | It's an olive oil mayonnaise. |
362 | 00:18:09,200 | 00:18:12,599 | It's nice, but I would have preferred a rouille. A classic rouille. | It's nice, but I would have preferred a rouille. A classic rouille. |
363 | 00:18:12,799 | 00:18:16,279 | Those scallops, those prawns, they were all perfectly cooked. | Those scallops, those prawns, they were all perfectly cooked. |
364 | 00:18:16,480 | 00:18:18,799 | This bouillabaisse... | This bouillabaisse... |
365 | 00:18:19,000 | 00:18:19,960 | Kicking goals? | Kicking goals? |
366 | 00:18:20,160 | 00:18:21,799 | ..is pretty damn good. | ..is pretty damn good. |
367 | 00:18:23,640 | 00:18:27,759 | Dan, this is a scallop, prawn and mussel bouillabaisse. | Dan, this is a scallop, prawn and mussel bouillabaisse. |
368 | 00:18:27,960 | 00:18:32,359 | This looks very rustic on the presentation side of things. | This looks very rustic on the presentation side of things. |
369 | 00:18:50,680 | 00:18:54,319 | That soup has a really nice colour. | That soup has a really nice colour. |
370 | 00:18:54,519 | 00:18:56,799 | I'm sensing a 'but'? | I'm sensing a 'but'? |
371 | 00:18:57,000 | 00:19:01,039 | There is a but and the but is that the soup doesn't have enough flavour. | There is a but and the but is that the soup doesn't have enough flavour. |
372 | 00:19:01,240 | 00:19:04,240 | It's quite watery, to be quite honest. | It's quite watery, to be quite honest. |
373 | 00:19:04,440 | 00:19:07,240 | Even though these other elements are really delicious | Even though these other elements are really delicious |
374 | 00:19:07,440 | 00:19:12,440 | and the rouille is quite nice as well and the bread, nicely toasted, | and the rouille is quite nice as well and the bread, nicely toasted, |
375 | 00:19:12,640 | 00:19:15,160 | that broth needed more concentration. | that broth needed more concentration. |
376 | 00:19:15,359 | 00:19:19,400 | They marinated their scallops in sweet chilli sauce. | They marinated their scallops in sweet chilli sauce. |
377 | 00:19:19,599 | 00:19:20,960 | What?! | What?! |
378 | 00:19:21,160 | 00:19:23,759 | Look at your head exploding right now! (LAUGHS) | Look at your head exploding right now! (LAUGHS) |
379 | 00:19:23,960 | 00:19:26,079 | Yeah, I don't know if it worked. | Yeah, I don't know if it worked. |
380 | 00:19:26,279 | 00:19:30,720 | This is a monkfish and mussel bouillabaisse. | This is a monkfish and mussel bouillabaisse. |
381 | 00:19:30,920 | 00:19:34,680 | I don't think I've tried a bouillabaisse with cheese on it? | I don't think I've tried a bouillabaisse with cheese on it? |
382 | 00:19:47,559 | 00:19:50,200 | That's a very solid bouillabaisse. It's very solid. | That's a very solid bouillabaisse. It's very solid. |
383 | 00:19:50,400 | 00:19:52,839 | You can tell that they blended everything up and passed it. | You can tell that they blended everything up and passed it. |
384 | 00:19:53,039 | 00:19:54,960 | You know, it's not just a broth. | You know, it's not just a broth. |
385 | 00:19:55,160 | 00:19:57,039 | I love the addition of cheese. | I love the addition of cheese. |
386 | 00:19:57,240 | 00:19:58,519 | I love this rouille. | I love this rouille. |
387 | 00:19:58,720 | 00:20:02,839 | I mean I would have loved maybe a prawn, a scallop, a clam. | I mean I would have loved maybe a prawn, a scallop, a clam. |
388 | 00:20:03,039 | 00:20:05,960 | I love it. It's like, "Would it kill you to put a prawn in there?" | I love it. It's like, "Would it kill you to put a prawn in there?" |
389 | 00:20:06,160 | 00:20:07,440 | (LAUGHS) | (LAUGHS) |
390 | 00:20:07,640 | 00:20:10,519 | It's a very delicious bowl of bouillabaisse. | It's a very delicious bowl of bouillabaisse. |
391 | 00:20:11,960 | 00:20:14,039 | Well, Dan, you've tasted five bouillabaisses | Well, Dan, you've tasted five bouillabaisses |
392 | 00:20:14,240 | 00:20:15,640 | on the pass this evening. | on the pass this evening. |
393 | 00:20:15,839 | 00:20:18,119 | Four from our really passionate French home cooks | Four from our really passionate French home cooks |
394 | 00:20:18,319 | 00:20:20,319 | and one from our junior chef, Tara. | and one from our junior chef, Tara. |
395 | 00:20:20,519 | 00:20:23,200 | You've got quite the decision to make. | You've got quite the decision to make. |
396 | 00:20:28,559 | 00:20:30,160 | MAEVE O'MEARA: Our home cooks and junior chef Tara | MAEVE O'MEARA: Our home cooks and junior chef Tara |
397 | 00:20:30,359 | 00:20:32,279 | have served up five very different bowls | have served up five very different bowls |
398 | 00:20:32,480 | 00:20:34,720 | of the French classic bouillabaisse. | of the French classic bouillabaisse. |
399 | 00:20:36,279 | 00:20:38,400 | Judge Dan has tasted all five | Judge Dan has tasted all five |
400 | 00:20:38,599 | 00:20:43,640 | and is ready to announce who created tonight's best plate on the pass. | and is ready to announce who created tonight's best plate on the pass. |
401 | 00:20:44,880 | 00:20:48,799 | DAN HONG: Look, five very different bouillabaisses on the pass | DAN HONG: Look, five very different bouillabaisses on the pass |
402 | 00:20:49,000 | 00:20:51,160 | and it was a really hard decision for me. | and it was a really hard decision for me. |
403 | 00:20:51,359 | 00:20:52,759 | So, how do you all think you went? | So, how do you all think you went? |
404 | 00:20:52,960 | 00:20:56,920 | Well, I think there's some stunning presentation. | Well, I think there's some stunning presentation. |
405 | 00:20:57,119 | 00:20:59,279 | Ah, I can't look into the flavours | Ah, I can't look into the flavours |
406 | 00:20:59,480 | 00:21:02,039 | but, uh, that's why you judges have this job, you know? | but, uh, that's why you judges have this job, you know? |
407 | 00:21:02,240 | 00:21:04,000 | (LAUGHTER) | (LAUGHTER) |
408 | 00:21:04,200 | 00:21:06,720 | Shannon, surprised by the competency of these guys? The home cooks? | Shannon, surprised by the competency of these guys? The home cooks? |
409 | 00:21:06,920 | 00:21:08,200 | Yeah, I am, actually. Yeah. | Yeah, I am, actually. Yeah. |
410 | 00:21:08,400 | 00:21:11,519 | It makes us, as professionals, more humble, | It makes us, as professionals, more humble, |
411 | 00:21:11,720 | 00:21:14,279 | to see people come here and put themselves out of their comfort zone | to see people come here and put themselves out of their comfort zone |
412 | 00:21:14,480 | 00:21:16,000 | and to cook as they've done. | and to cook as they've done. |
413 | 00:21:16,200 | 00:21:18,839 | It's, uh, really good to see, so I congratulate all of them. | It's, uh, really good to see, so I congratulate all of them. |
414 | 00:21:19,039 | 00:21:22,720 | Dan, for you tonight, which is the best plate on the pass? | Dan, for you tonight, which is the best plate on the pass? |
415 | 00:21:22,920 | 00:21:28,480 | Well, my favourite dish not only had that real depth of flavour, | Well, my favourite dish not only had that real depth of flavour, |
416 | 00:21:28,680 | 00:21:30,000 | that seafood flavour, | that seafood flavour, |
417 | 00:21:30,200 | 00:21:34,799 | but it also had that refinement and finesse | but it also had that refinement and finesse |
418 | 00:21:35,000 | 00:21:40,000 | and for that reason, the best plate on the pass is... | and for that reason, the best plate on the pass is... |
419 | 00:21:43,799 | 00:21:45,240 | ..this one! | ..this one! |
420 | 00:21:47,319 | 00:21:49,319 | Who did that? Me! | Who did that? Me! |
421 | 00:21:49,519 | 00:21:51,720 | (APPLAUSE) | (APPLAUSE) |
422 | 00:21:53,319 | 00:21:55,880 | It's really, really delicious. Thank you. | It's really, really delicious. Thank you. |
423 | 00:21:56,079 | 00:21:58,559 | You managed to get all that flavour into that stock. | You managed to get all that flavour into that stock. |
424 | 00:21:58,759 | 00:22:01,680 | The saffron, the seafood was all perfectly cooked. | The saffron, the seafood was all perfectly cooked. |
425 | 00:22:01,880 | 00:22:04,079 | I loved... The scallops were all perfectly cooked | I loved... The scallops were all perfectly cooked |
426 | 00:22:04,279 | 00:22:09,000 | and, um, the presentation was absolutely, you know, spectacular. | and, um, the presentation was absolutely, you know, spectacular. |
427 | 00:22:09,200 | 00:22:11,519 | Well done. Thank you. | Well done. Thank you. |
428 | 00:22:11,720 | 00:22:14,559 | And Dan, of the remaining plates on the pass, | And Dan, of the remaining plates on the pass, |
429 | 00:22:14,759 | 00:22:17,319 | which didn't stack up to your expectations this evening? | which didn't stack up to your expectations this evening? |
430 | 00:22:17,519 | 00:22:22,279 | The plate that didn't really meet my expectations was... | The plate that didn't really meet my expectations was... |
431 | 00:22:24,279 | 00:22:25,920 | ..this one here. | ..this one here. |
432 | 00:22:27,319 | 00:22:29,200 | Oh! That's it! | Oh! That's it! |
433 | 00:22:29,400 | 00:22:32,079 | Is that you, Leon? C'est la vie. C'est la vie. | Is that you, Leon? C'est la vie. C'est la vie. |
434 | 00:22:32,279 | 00:22:34,279 | The... the seafood was really perfectly cooked | The... the seafood was really perfectly cooked |
435 | 00:22:34,480 | 00:22:36,599 | and the rouille was absolutely delicious too. | and the rouille was absolutely delicious too. |
436 | 00:22:36,799 | 00:22:40,279 | It's just, um... If there was just one tip - I would have, you know, | It's just, um... If there was just one tip - I would have, you know, |
437 | 00:22:40,480 | 00:22:44,880 | maybe reduced the stock a little bit more to concentrate those flavours. | maybe reduced the stock a little bit more to concentrate those flavours. |
438 | 00:22:45,079 | 00:22:48,079 | I agree the stock let me down. Yeah. OK. | I agree the stock let me down. Yeah. OK. |
439 | 00:22:48,279 | 00:22:49,240 | Thank you. | Thank you. |
440 | 00:22:49,440 | 00:22:52,160 | I'm so sorry, Leon. That means you are going home this evening. | I'm so sorry, Leon. That means you are going home this evening. |
441 | 00:22:52,359 | 00:22:55,240 | But we wanted to thank you from the bottom of our hearts | But we wanted to thank you from the bottom of our hearts |
442 | 00:22:55,440 | 00:22:58,599 | for bringing such colour and vibrancy to the kitchen | for bringing such colour and vibrancy to the kitchen |
443 | 00:22:58,799 | 00:23:00,799 | on the first night of French week! | on the first night of French week! |
444 | 00:23:01,000 | 00:23:02,839 | It's a bit sad that I'm the first one. | It's a bit sad that I'm the first one. |
445 | 00:23:03,039 | 00:23:05,799 | But, um, that's what life is all about. | But, um, that's what life is all about. |
446 | 00:23:06,000 | 00:23:09,160 | Congratulations to restaurant Montrachet | Congratulations to restaurant Montrachet |
447 | 00:23:09,359 | 00:23:12,680 | for bringing us the best plate on the pass this evening. | for bringing us the best plate on the pass this evening. |
448 | 00:23:16,680 | 00:23:18,000 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
449 | 00:23:18,200 | 00:23:22,000 | I'm baking a double cheese double-baked souffle. | I'm baking a double cheese double-baked souffle. |
450 | 00:23:22,200 | 00:23:24,359 | The trick to folding is not to mix too much | The trick to folding is not to mix too much |
451 | 00:23:24,559 | 00:23:26,240 | and you need to have that circular motion. | and you need to have that circular motion. |
452 | 00:23:26,440 | 00:23:27,480 | I'm a little bit nervous. | I'm a little bit nervous. |
453 | 00:23:27,680 | 00:23:30,279 | More cheese, more cheese, more cheese, more cheese. | More cheese, more cheese, more cheese, more cheese. |
454 | 00:23:30,480 | 00:23:33,519 | Someone here really understands flavour. Wow. | Someone here really understands flavour. Wow. |
455 | 00:23:33,720 | 00:23:35,079 | And later in the week, | And later in the week, |
456 | 00:23:35,279 | 00:23:38,000 | all the technique and discipline of French cooking, | all the technique and discipline of French cooking, |
457 | 00:23:38,200 | 00:23:40,599 | as I take you inside the kitchen of Montrachet. | as I take you inside the kitchen of Montrachet. |
458 | 00:23:40,799 | 00:23:43,559 | I've never seen chicken breast presented like this, ever. | I've never seen chicken breast presented like this, ever. |
459 | 00:23:43,759 | 00:23:45,880 | Wow. It wakes up your taste buds. | Wow. It wakes up your taste buds. |