# Start End Original Translated
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.