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1 | 00:00:02,080 | 00:00:03,440 | MAEVE O'MEARA: Tonight on The Chefs' Line, | MAEVE O'MEARA: Tonight on The Chefs' Line, |
2 | 00:00:03,640 | 00:00:06,480 | the station chef from Brisbane restaurant Montrachet | the station chef from Brisbane restaurant Montrachet |
3 | 00:00:06,680 | 00:00:09,640 | will take on our three remaining home cooks, | will take on our three remaining home cooks, |
4 | 00:00:09,840 | 00:00:13,000 | who think they've got what it takes to beat him at his own game. | who think they've got what it takes to beat him at his own game. |
5 | 00:00:13,200 | 00:00:17,000 | The challenge - to create their best take on the French masterpiece | The challenge - to create their best take on the French masterpiece |
6 | 00:00:17,200 | 00:00:19,160 | twice-cooked cheese souffle. | twice-cooked cheese souffle. |
7 | 00:00:19,360 | 00:00:21,040 | JESS: My son's favourite thing to eat ever. | JESS: My son's favourite thing to eat ever. |
8 | 00:00:21,240 | 00:00:23,400 | STEPHANE: I would like to beat the professional chef. | STEPHANE: I would like to beat the professional chef. |
9 | 00:00:23,600 | 00:00:24,920 | COLLETTE: Hey presto. You beauty! | COLLETTE: Hey presto. You beauty! |
10 | 00:00:25,120 | 00:00:27,440 | It's the ultimate food fight | It's the ultimate food fight |
11 | 00:00:27,640 | 00:00:29,840 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
12 | 00:00:30,040 | 00:00:32,880 | MELISSA LEONG: Someone here really understands flavour. Wow. | MELISSA LEONG: Someone here really understands flavour. Wow. |
13 | 00:00:33,080 | 00:00:35,680 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
14 | 00:00:35,880 | 00:00:37,480 | DAN HONG: It's spectacular. | DAN HONG: It's spectacular. |
15 | 00:00:37,680 | 00:00:40,920 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
16 | 00:00:41,120 | 00:00:43,000 | renowned chef Mark Olive | renowned chef Mark Olive |
17 | 00:00:43,200 | 00:00:45,520 | and food writer Melissa Leong. | and food writer Melissa Leong. |
18 | 00:00:45,720 | 00:00:47,240 | Let's cook! Good luck! | Let's cook! Good luck! |
19 | 00:00:47,440 | 00:00:49,640 | Which home cook has what it takes | Which home cook has what it takes |
20 | 00:00:49,840 | 00:00:52,280 | to make it to the end of the chefs' line? | to make it to the end of the chefs' line? |
21 | 00:01:02,800 | 00:01:06,720 | French week only gets tougher for our remaining home cooks - | French week only gets tougher for our remaining home cooks - |
22 | 00:01:06,920 | 00:01:08,840 | French-born Stephane... | French-born Stephane... |
23 | 00:01:09,040 | 00:01:11,240 | So, French food for me is so important. | So, French food for me is so important. |
24 | 00:01:11,440 | 00:01:13,880 | When you look at all the styles of cooking in the world, | When you look at all the styles of cooking in the world, |
25 | 00:01:14,080 | 00:01:16,480 | you see that French food is always at the core | you see that French food is always at the core |
26 | 00:01:16,680 | 00:01:18,800 | of the techniques and things like that. | of the techniques and things like that. |
27 | 00:01:19,000 | 00:01:19,880 | Oh, yum! | Oh, yum! |
28 | 00:01:20,080 | 00:01:21,680 | ..dinner party lover Collette... | ..dinner party lover Collette... |
29 | 00:01:21,880 | 00:01:23,280 | I love my walk-in pantry. | I love my walk-in pantry. |
30 | 00:01:23,480 | 00:01:25,800 | Cooking is what I do to really chill out and relax. | Cooking is what I do to really chill out and relax. |
31 | 00:01:26,000 | 00:01:27,920 | I just lose myself in my kitchen. | I just lose myself in my kitchen. |
32 | 00:01:28,120 | 00:01:29,640 | ..and mother-of-one Jess. | ..and mother-of-one Jess. |
33 | 00:01:29,840 | 00:01:33,280 | When I first started cooking, I used it for my creativity. | When I first started cooking, I used it for my creativity. |
34 | 00:01:33,480 | 00:01:35,240 | So that's when I started to cook French food, | So that's when I started to cook French food, |
35 | 00:01:35,440 | 00:01:37,040 | because it just looked the most beautiful. | because it just looked the most beautiful. |
36 | 00:01:37,240 | 00:01:40,320 | All of our home cooks are taking on the chefs' line | All of our home cooks are taking on the chefs' line |
37 | 00:01:40,520 | 00:01:42,600 | from award-winning French restaurant Montrachet, | from award-winning French restaurant Montrachet, |
38 | 00:01:42,800 | 00:01:45,280 | led by owner and head chef Shannon Kellam. | led by owner and head chef Shannon Kellam. |
39 | 00:01:45,480 | 00:01:48,880 | A new order - one souffle, one mains, two 200-gram fillet. | A new order - one souffle, one mains, two 200-gram fillet. |
40 | 00:01:49,080 | 00:01:51,200 | Good bread is the real cornerstone for French cooking. | Good bread is the real cornerstone for French cooking. |
41 | 00:01:51,400 | 00:01:54,360 | Shannon has developed a menu that takes a modern approach | Shannon has developed a menu that takes a modern approach |
42 | 00:01:54,560 | 00:01:56,440 | to classic French cuisine. | to classic French cuisine. |
43 | 00:01:57,480 | 00:02:01,480 | It's like a perfect apple pie with so much else going on. | It's like a perfect apple pie with so much else going on. |
44 | 00:02:01,680 | 00:02:03,960 | Classical French cuisine is very renowned for | Classical French cuisine is very renowned for |
45 | 00:02:04,160 | 00:02:06,960 | building layers of flavours through the... through the dishes. | building layers of flavours through the... through the dishes. |
46 | 00:02:07,160 | 00:02:10,960 | Shannon's culinary expertise and competitive drive | Shannon's culinary expertise and competitive drive |
47 | 00:02:11,160 | 00:02:13,200 | will make Montrachet hard to beat. | will make Montrachet hard to beat. |
48 | 00:02:13,400 | 00:02:14,960 | This looks so beautiful. | This looks so beautiful. |
49 | 00:02:16,360 | 00:02:17,400 | So fine. | So fine. |
50 | 00:02:17,600 | 00:02:19,480 | It's like a whisper on your tongue. | It's like a whisper on your tongue. |
51 | 00:02:21,520 | 00:02:24,160 | DAN HONG: Good evening, and welcome back to The Chefs' Line. | DAN HONG: Good evening, and welcome back to The Chefs' Line. |
52 | 00:02:24,360 | 00:02:26,840 | This week we are celebrating French cuisine. | This week we are celebrating French cuisine. |
53 | 00:02:27,040 | 00:02:29,400 | Who's feeling confident tonight? | Who's feeling confident tonight? |
54 | 00:02:30,680 | 00:02:32,480 | Ohh! | Ohh! |
55 | 00:02:32,680 | 00:02:35,840 | Head chef Shannon, last night junior chef Tara cooked. | Head chef Shannon, last night junior chef Tara cooked. |
56 | 00:02:36,040 | 00:02:38,520 | Who's next in the chefs' line to cook tonight? | Who's next in the chefs' line to cook tonight? |
57 | 00:02:38,720 | 00:02:41,680 | Next in the line is Tom, our station chef. | Next in the line is Tom, our station chef. |
58 | 00:02:41,880 | 00:02:46,160 | Station chef Tom, it's time to step up and represent your restaurant. | Station chef Tom, it's time to step up and represent your restaurant. |
59 | 00:02:46,360 | 00:02:48,040 | So, Tom, how are you feeling? | So, Tom, how are you feeling? |
60 | 00:02:48,240 | 00:02:51,120 | A little bit nervous but, uh, I'll give it a good crack. | A little bit nervous but, uh, I'll give it a good crack. |
61 | 00:02:51,320 | 00:02:54,280 | And now for the dish you're going to cook tonight. | And now for the dish you're going to cook tonight. |
62 | 00:02:54,480 | 00:02:58,640 | It's a French classic. Some would say quite a risky dish. | It's a French classic. Some would say quite a risky dish. |
63 | 00:02:58,840 | 00:03:01,080 | We want to see your best... | We want to see your best... |
64 | 00:03:01,280 | 00:03:02,800 | ..twice-cooked souffle. | ..twice-cooked souffle. |
65 | 00:03:05,240 | 00:03:08,320 | A twice-cooked souffle is a technical masterpiece | A twice-cooked souffle is a technical masterpiece |
66 | 00:03:08,520 | 00:03:12,800 | involving a base of bechamel sauce mixed gently with stiff eggwhites | involving a base of bechamel sauce mixed gently with stiff eggwhites |
67 | 00:03:13,000 | 00:03:16,320 | and cooked gently until the mixture rises and just sets. | and cooked gently until the mixture rises and just sets. |
68 | 00:03:16,520 | 00:03:17,800 | For the second cook, | For the second cook, |
69 | 00:03:18,000 | 00:03:20,400 | the souffle magically rises again in all its glory. | the souffle magically rises again in all its glory. |
70 | 00:03:20,600 | 00:03:23,280 | So, the best souffle will be judged by one of us, | So, the best souffle will be judged by one of us, |
71 | 00:03:23,480 | 00:03:27,920 | and that judge tonight will be... Melissa! | and that judge tonight will be... Melissa! |
72 | 00:03:28,120 | 00:03:32,600 | Excellent. I do hope you... rise to the occasion. | Excellent. I do hope you... rise to the occasion. |
73 | 00:03:33,840 | 00:03:36,320 | Melissa will taste and judge all of the dishes | Melissa will taste and judge all of the dishes |
74 | 00:03:36,520 | 00:03:40,840 | not knowing if it was plated by a home cook or a professional chef. | not knowing if it was plated by a home cook or a professional chef. |
75 | 00:03:41,040 | 00:03:44,920 | You have 90 minutes. Let's cook! | You have 90 minutes. Let's cook! |
76 | 00:03:45,120 | 00:03:47,520 | Good luck. Thank you. | Good luck. Thank you. |
77 | 00:03:52,680 | 00:03:56,480 | So, today I'm gonna make a Comte cheese twice-baked souffle | So, today I'm gonna make a Comte cheese twice-baked souffle |
78 | 00:03:56,680 | 00:03:59,840 | with a cream, thyme and pancetta sauce. | with a cream, thyme and pancetta sauce. |
79 | 00:04:00,040 | 00:04:02,800 | Comte is my favourite French cheese. It is very nutty flavour. | Comte is my favourite French cheese. It is very nutty flavour. |
80 | 00:04:03,000 | 00:04:04,840 | For the souffle, there's two parts. | For the souffle, there's two parts. |
81 | 00:04:05,040 | 00:04:07,920 | The technical aspect of it, on how to make the basic souffle, | The technical aspect of it, on how to make the basic souffle, |
82 | 00:04:08,120 | 00:04:11,440 | and then for the rest, that's kind of my take on it. | and then for the rest, that's kind of my take on it. |
83 | 00:04:11,640 | 00:04:15,200 | The first step is to make bechamel sauce. | The first step is to make bechamel sauce. |
84 | 00:04:16,280 | 00:04:18,720 | A bechamel, that's a white sauce - like, a thick white sauce, | A bechamel, that's a white sauce - like, a thick white sauce, |
85 | 00:04:18,920 | 00:04:23,560 | with, you know, a nice taste of nutmeg and bay leaf in it. | with, you know, a nice taste of nutmeg and bay leaf in it. |
86 | 00:04:23,760 | 00:04:25,880 | So, just a nice little taste but not too much. | So, just a nice little taste but not too much. |
87 | 00:04:26,080 | 00:04:27,560 | You don't want to overdo it. | You don't want to overdo it. |
88 | 00:04:27,760 | 00:04:34,200 | I am making a twice-baked goat's cheese and parmesan souffle. | I am making a twice-baked goat's cheese and parmesan souffle. |
89 | 00:04:34,400 | 00:04:36,640 | I don't feel 100% with this dish. | I don't feel 100% with this dish. |
90 | 00:04:36,840 | 00:04:38,440 | It's not one of my strongest points | It's not one of my strongest points |
91 | 00:04:38,640 | 00:04:41,160 | but, you know, time will tell, I guess. | but, you know, time will tell, I guess. |
92 | 00:04:41,360 | 00:04:44,080 | First thing I started was my bechamel, | First thing I started was my bechamel, |
93 | 00:04:44,280 | 00:04:47,240 | so I started to infuse my milk with different flavours - | so I started to infuse my milk with different flavours - |
94 | 00:04:47,440 | 00:04:48,920 | some cloves, garlic, onion, | some cloves, garlic, onion, |
95 | 00:04:49,120 | 00:04:53,680 | then I began to do my roux to be able to create my bechamel. | then I began to do my roux to be able to create my bechamel. |
96 | 00:04:53,880 | 00:04:57,840 | The bechamel, firstly, is my son's favourite thing to eat ever. | The bechamel, firstly, is my son's favourite thing to eat ever. |
97 | 00:04:58,040 | 00:05:00,240 | He will eat anything you put in front of him | He will eat anything you put in front of him |
98 | 00:05:00,440 | 00:05:02,000 | if it has bechamel sauce with it. | if it has bechamel sauce with it. |
99 | 00:05:02,200 | 00:05:05,720 | Now, making it into the souffle, I think that's where I would freak out | Now, making it into the souffle, I think that's where I would freak out |
100 | 00:05:05,920 | 00:05:09,040 | in regards to it rising properly and not sinking again. | in regards to it rising properly and not sinking again. |
101 | 00:05:11,800 | 00:05:16,040 | Tonight I am baking a double cheese, double-baked souffle. | Tonight I am baking a double cheese, double-baked souffle. |
102 | 00:05:17,440 | 00:05:20,200 | I'm most worried about making it nice, light and airy | I'm most worried about making it nice, light and airy |
103 | 00:05:20,400 | 00:05:22,080 | and not making it too dense. | and not making it too dense. |
104 | 00:05:22,280 | 00:05:26,200 | But I need body in the roux because it needs to stand up | But I need body in the roux because it needs to stand up |
105 | 00:05:26,400 | 00:05:27,840 | and rise up nice and proud. | and rise up nice and proud. |
106 | 00:05:28,040 | 00:05:31,520 | I used to cook cheese souffle back in the '80s for dinner parties | I used to cook cheese souffle back in the '80s for dinner parties |
107 | 00:05:31,720 | 00:05:34,760 | and my friends loved it, but there was this mad panic every time | and my friends loved it, but there was this mad panic every time |
108 | 00:05:34,960 | 00:05:36,720 | because I'd be at the oven, they'd be in the lounge | because I'd be at the oven, they'd be in the lounge |
109 | 00:05:36,960 | 00:05:40,080 | and it would start to rise and I'd say, "Come on, everyone! Get round that table." | and it would start to rise and I'd say, "Come on, everyone! Get round that table." |
110 | 00:05:40,280 | 00:05:43,400 | But of course we'd sit down and it had deflated. | But of course we'd sit down and it had deflated. |
111 | 00:05:43,600 | 00:05:46,200 | And then I discovered a twice-baked. Fantastic. | And then I discovered a twice-baked. Fantastic. |
112 | 00:05:48,320 | 00:05:50,560 | I wish I knew about them in the '80s. | I wish I knew about them in the '80s. |
113 | 00:05:53,680 | 00:05:57,040 | MAEVE O'MEARA: As our home cooks get on with their bechamel sauce, | MAEVE O'MEARA: As our home cooks get on with their bechamel sauce, |
114 | 00:05:57,240 | 00:06:03,000 | station chef Tom is nervously taking on Montrachet's version of souffle. | station chef Tom is nervously taking on Montrachet's version of souffle. |
115 | 00:06:03,200 | 00:06:06,560 | So, I'm making the twice-baked souffle that we do at Montrachet. | So, I'm making the twice-baked souffle that we do at Montrachet. |
116 | 00:06:06,760 | 00:06:10,520 | It's a crab souffle with a prawn and crab bisque, | It's a crab souffle with a prawn and crab bisque, |
117 | 00:06:10,720 | 00:06:12,040 | or a seafood bisque with gruyere, | or a seafood bisque with gruyere, |
118 | 00:06:12,240 | 00:06:15,240 | and, yeah, it's probably one of the more popular dishes. | and, yeah, it's probably one of the more popular dishes. |
119 | 00:06:15,440 | 00:06:17,880 | I'm a little bit nervous. | I'm a little bit nervous. |
120 | 00:06:18,080 | 00:06:21,600 | To make the souffle, we would make a bechamel. | To make the souffle, we would make a bechamel. |
121 | 00:06:22,640 | 00:06:24,880 | Then I'd put the cheese in last. | Then I'd put the cheese in last. |
122 | 00:06:25,080 | 00:06:28,600 | More cheese, more cheese, more cheese, more cheese. More cheese. | More cheese, more cheese, more cheese, more cheese. More cheese. |
123 | 00:06:28,840 | 00:06:32,360 | Basically if something's out, like an egg or amount of flour or whatever, | Basically if something's out, like an egg or amount of flour or whatever, |
124 | 00:06:32,560 | 00:06:35,320 | you're gonna find out about it later. | you're gonna find out about it later. |
125 | 00:06:35,520 | 00:06:38,280 | Don't let your pot get too hot for the butter, Tom. | Don't let your pot get too hot for the butter, Tom. |
126 | 00:06:40,040 | 00:06:44,520 | Take that off the heat and then add in my yolk and the crab | Take that off the heat and then add in my yolk and the crab |
127 | 00:06:44,720 | 00:06:47,560 | and then make a meringue and then slowly fold that through. | and then make a meringue and then slowly fold that through. |
128 | 00:06:49,040 | 00:06:50,920 | What are you up to now? Which stage are you up to now? | What are you up to now? Which stage are you up to now? |
129 | 00:06:51,120 | 00:06:53,640 | So, basically I'm just gonna get the souffles in | So, basically I'm just gonna get the souffles in |
130 | 00:06:53,840 | 00:06:56,920 | and then once they're done, just crack on to the bisque. | and then once they're done, just crack on to the bisque. |
131 | 00:06:57,120 | 00:06:59,160 | Well, you've got the three home cooks in front of you. | Well, you've got the three home cooks in front of you. |
132 | 00:06:59,360 | 00:07:02,520 | You've got the head chef Shannon eyeing you down like an eagle. | You've got the head chef Shannon eyeing you down like an eagle. |
133 | 00:07:02,720 | 00:07:04,800 | No pressure, mate. (LAUGHS) None. | No pressure, mate. (LAUGHS) None. |
134 | 00:07:05,000 | 00:07:07,080 | What doesn't kill you makes you stronger. | What doesn't kill you makes you stronger. |
135 | 00:07:07,280 | 00:07:09,920 | Half an hour gone - now it's head down and go. | Half an hour gone - now it's head down and go. |
136 | 00:07:10,120 | 00:07:11,800 | You should be settled in now. Go, go, go. | You should be settled in now. Go, go, go. |
137 | 00:07:15,400 | 00:07:17,640 | MARK OLIVE: Dan, pretty full on in here at the moment. | MARK OLIVE: Dan, pretty full on in here at the moment. |
138 | 00:07:17,840 | 00:07:19,560 | They're going like the clappers, aren't they? | They're going like the clappers, aren't they? |
139 | 00:07:19,760 | 00:07:21,920 | Yeah, and there's so many things that could go wrong. | Yeah, and there's so many things that could go wrong. |
140 | 00:07:22,120 | 00:07:25,120 | They've got to whip those eggwhites really well, really get the air in, | They've got to whip those eggwhites really well, really get the air in, |
141 | 00:07:25,320 | 00:07:27,520 | and really fold them in really lightly | and really fold them in really lightly |
142 | 00:07:27,720 | 00:07:30,720 | so they don't knock out too much of that air. | so they don't knock out too much of that air. |
143 | 00:07:30,920 | 00:07:34,760 | The trick to folding is not to mix too much and keep to... | The trick to folding is not to mix too much and keep to... |
144 | 00:07:34,960 | 00:07:38,360 | ..you need to have that rotation - like, that circular motion. | ..you need to have that rotation - like, that circular motion. |
145 | 00:07:38,560 | 00:07:40,920 | You have to gently incorporate. | You have to gently incorporate. |
146 | 00:07:41,120 | 00:07:44,960 | The ramekins, you need to have... coat them with butter | The ramekins, you need to have... coat them with butter |
147 | 00:07:45,160 | 00:07:47,120 | and then flour so it doesn't stick. | and then flour so it doesn't stick. |
148 | 00:07:47,320 | 00:07:50,280 | That's an important step. And then you pour your mix in your ramekin. | That's an important step. And then you pour your mix in your ramekin. |
149 | 00:07:50,480 | 00:07:52,760 | They need to cook for about 25 minutes. | They need to cook for about 25 minutes. |
150 | 00:07:52,960 | 00:07:55,360 | So that's the first bake - 25 minutes. | So that's the first bake - 25 minutes. |
151 | 00:07:55,560 | 00:07:58,440 | And bang, in the oven, and that's the... | And bang, in the oven, and that's the... |
152 | 00:07:58,640 | 00:08:01,080 | ..and then you have to wait for the oven to make its way | ..and then you have to wait for the oven to make its way |
153 | 00:08:01,280 | 00:08:03,720 | and, you know, that the souffle rises. | and, you know, that the souffle rises. |
154 | 00:08:08,160 | 00:08:11,360 | The most important elements with a double cheese souffle | The most important elements with a double cheese souffle |
155 | 00:08:11,560 | 00:08:13,000 | is whisking up the eggwhites | is whisking up the eggwhites |
156 | 00:08:13,200 | 00:08:16,720 | and then getting it all together in a nice fluffy state. | and then getting it all together in a nice fluffy state. |
157 | 00:08:16,920 | 00:08:18,680 | It's OK. I'm not panicking at the moment. | It's OK. I'm not panicking at the moment. |
158 | 00:08:18,880 | 00:08:20,600 | I'm nearly there. Nearly there. | I'm nearly there. Nearly there. |
159 | 00:08:20,800 | 00:08:23,080 | So, it's going to rise to the occasion. | So, it's going to rise to the occasion. |
160 | 00:08:29,760 | 00:08:32,120 | One of your fortes or what? Definitely not one of my fortes. | One of your fortes or what? Definitely not one of my fortes. |
161 | 00:08:32,320 | 00:08:33,680 | Definitely not. | Definitely not. |
162 | 00:08:33,880 | 00:08:36,720 | I've made it a couple of times and it's been a shambles every time. | I've made it a couple of times and it's been a shambles every time. |
163 | 00:08:36,920 | 00:08:38,560 | What's worrying you, then? | What's worrying you, then? |
164 | 00:08:38,760 | 00:08:40,040 | Just the rising. | Just the rising. |
165 | 00:08:40,240 | 00:08:42,560 | I mean, it's all about the eggwhites. You know that, right? | I mean, it's all about the eggwhites. You know that, right? |
166 | 00:08:42,760 | 00:08:45,040 | It is about the eggwhites. It is. | It is about the eggwhites. It is. |
167 | 00:08:45,240 | 00:08:48,080 | Maybe I get too excited when I fold them in. | Maybe I get too excited when I fold them in. |
168 | 00:08:48,280 | 00:08:50,160 | That's probably where I'm going wrong. (LAUGHS) | That's probably where I'm going wrong. (LAUGHS) |
169 | 00:08:50,360 | 00:08:52,800 | Well, good luck. Thank you. | Well, good luck. Thank you. |
170 | 00:08:55,680 | 00:08:58,400 | Come on, you little guys. Brown. (LAUGHS) | Come on, you little guys. Brown. (LAUGHS) |
171 | 00:08:58,600 | 00:09:00,800 | Tipped them into my hand, said a little prayer. | Tipped them into my hand, said a little prayer. |
172 | 00:09:01,000 | 00:09:03,560 | They're not rising. Go, Tom. Push, push, push, push. | They're not rising. Go, Tom. Push, push, push, push. |
173 | 00:09:03,760 | 00:09:06,280 | You don't want to overcook the souffles - they have to cook again. | You don't want to overcook the souffles - they have to cook again. |
174 | 00:09:06,480 | 00:09:09,280 | MELISSA LEONG: Ohh! Look at that! | MELISSA LEONG: Ohh! Look at that! |
175 | 00:09:09,480 | 00:09:11,360 | My gosh, that was a pleasure to eat. | My gosh, that was a pleasure to eat. |
176 | 00:09:19,040 | 00:09:23,440 | MAEVE O'MEARA: It's French week, and our three home cooks and station chef Tom | MAEVE O'MEARA: It's French week, and our three home cooks and station chef Tom |
177 | 00:09:23,640 | 00:09:27,360 | are at the delicate stage of waiting for their cheese souffles to rise. | are at the delicate stage of waiting for their cheese souffles to rise. |
178 | 00:09:27,560 | 00:09:30,320 | Come on, you little guys. Brown. (LAUGHS) | Come on, you little guys. Brown. (LAUGHS) |
179 | 00:09:30,520 | 00:09:35,120 | Nerves come from a desire to impress blind-tasting judge Melissa. | Nerves come from a desire to impress blind-tasting judge Melissa. |
180 | 00:09:38,080 | 00:09:40,320 | I'm very, very excited. | I'm very, very excited. |
181 | 00:09:40,520 | 00:09:41,840 | What are you looking for? | What are you looking for? |
182 | 00:09:42,040 | 00:09:46,800 | I am looking for light, I'm looking for cheese, | I am looking for light, I'm looking for cheese, |
183 | 00:09:47,000 | 00:09:49,360 | I'm looking for deliciousness | I'm looking for deliciousness |
184 | 00:09:49,560 | 00:09:51,760 | and I'm looking for their own little twist. | and I'm looking for their own little twist. |
185 | 00:09:51,960 | 00:09:54,240 | I like subtle-looking dishes | I like subtle-looking dishes |
186 | 00:09:54,440 | 00:09:56,640 | that just back it up by this punch of flavour. | that just back it up by this punch of flavour. |
187 | 00:09:58,480 | 00:10:03,120 | At the moment my souffle are in the oven for the first bake | At the moment my souffle are in the oven for the first bake |
188 | 00:10:03,320 | 00:10:07,320 | and for the second bake I'm starting to prepare to make my sauce. | and for the second bake I'm starting to prepare to make my sauce. |
189 | 00:10:07,520 | 00:10:10,480 | So, the sauce being... Yes, I'm reducing pure cream. | So, the sauce being... Yes, I'm reducing pure cream. |
190 | 00:10:10,720 | 00:10:13,960 | Right. OK. I'm going for very classic, simple flavours. | Right. OK. I'm going for very classic, simple flavours. |
191 | 00:10:14,160 | 00:10:17,280 | So with a bit of time in there and... | So with a bit of time in there and... |
192 | 00:10:17,480 | 00:10:19,120 | Comte? Mm-hm. Typical French. | Comte? Mm-hm. Typical French. |
193 | 00:10:19,320 | 00:10:21,040 | It's my favourite French cheese. Right. OK. | It's my favourite French cheese. Right. OK. |
194 | 00:10:21,240 | 00:10:25,080 | I like the pancetta like this - kind of natural saltiness to it. | I like the pancetta like this - kind of natural saltiness to it. |
195 | 00:10:25,280 | 00:10:26,960 | I like strong taste. Something punchy. | I like strong taste. Something punchy. |
196 | 00:10:27,160 | 00:10:28,960 | Punchy, nutty. Mm-hm. | Punchy, nutty. Mm-hm. |
197 | 00:10:29,160 | 00:10:30,600 | I'll leave you to it. Good luck. | I'll leave you to it. Good luck. |
198 | 00:10:30,800 | 00:10:32,560 | Thank you. | Thank you. |
199 | 00:10:33,840 | 00:10:37,160 | TOM: So, my addition to this dish is the seafood bisque. | TOM: So, my addition to this dish is the seafood bisque. |
200 | 00:10:37,360 | 00:10:40,120 | SHANNON: Push, Tom. Push, push, push. Make it nice, make it nice. | SHANNON: Push, Tom. Push, push, push. Make it nice, make it nice. |
201 | 00:10:40,320 | 00:10:42,120 | A bisque is a seafood broth. | A bisque is a seafood broth. |
202 | 00:10:42,320 | 00:10:45,200 | And then, yeah, normally we would thicken it with beurre manie, | And then, yeah, normally we would thicken it with beurre manie, |
203 | 00:10:45,400 | 00:10:48,000 | which is equal parts flour and butter. | which is equal parts flour and butter. |
204 | 00:10:48,200 | 00:10:50,120 | We've got the stock, | We've got the stock, |
205 | 00:10:50,320 | 00:10:55,400 | the, um, tomato and all the... the meat. | the, um, tomato and all the... the meat. |
206 | 00:10:55,600 | 00:10:58,280 | Take a bit longer, Tom. Yeah, they're getting there. Yeah. | Take a bit longer, Tom. Yeah, they're getting there. Yeah. |
207 | 00:10:58,480 | 00:10:59,840 | It looked like he cut the cheese... | It looked like he cut the cheese... |
208 | 00:11:00,040 | 00:11:01,800 | Just under 30 minutes to go! | Just under 30 minutes to go! |
209 | 00:11:02,000 | 00:11:04,720 | My souffles are rising. | My souffles are rising. |
210 | 00:11:04,920 | 00:11:06,880 | I'm keeping an eye on it, though. | I'm keeping an eye on it, though. |
211 | 00:11:07,080 | 00:11:10,160 | I'm extremely nervous. Extremely nervous. | I'm extremely nervous. Extremely nervous. |
212 | 00:11:10,360 | 00:11:13,200 | I feel like I'm watching them like a hawk. | I feel like I'm watching them like a hawk. |
213 | 00:11:15,440 | 00:11:16,840 | COLLETTE: So, I need to get those to rest | COLLETTE: So, I need to get those to rest |
214 | 00:11:17,040 | 00:11:20,560 | and I had to speed it up a bit in the oven to get it out. | and I had to speed it up a bit in the oven to get it out. |
215 | 00:11:20,760 | 00:11:23,200 | Usually they look a little bit... a bit lighter, maybe. | Usually they look a little bit... a bit lighter, maybe. |
216 | 00:11:23,440 | 00:11:26,520 | My scary moment was when I took them out of the oven in their little ramekins | My scary moment was when I took them out of the oven in their little ramekins |
217 | 00:11:26,720 | 00:11:28,640 | and I just gave them a couple of minutes to relax. | and I just gave them a couple of minutes to relax. |
218 | 00:11:28,840 | 00:11:30,480 | Normally I'd give them more time. | Normally I'd give them more time. |
219 | 00:11:30,680 | 00:11:32,280 | Pick them up, palette knife around. | Pick them up, palette knife around. |
220 | 00:11:32,480 | 00:11:33,960 | Get them out 'cause they'll cool faster | Get them out 'cause they'll cool faster |
221 | 00:11:34,160 | 00:11:35,440 | outside of the little ramekins. | outside of the little ramekins. |
222 | 00:11:35,640 | 00:11:37,400 | Tipped them into my hand, said a little prayer. | Tipped them into my hand, said a little prayer. |
223 | 00:11:37,600 | 00:11:39,680 | I'm just hoping they will hold together. | I'm just hoping they will hold together. |
224 | 00:11:39,880 | 00:11:42,440 | Yeah! Look at that. That's good. That's what I want. | Yeah! Look at that. That's good. That's what I want. |
225 | 00:11:42,640 | 00:11:44,680 | And hey presto - the little creatures just sat there, | And hey presto - the little creatures just sat there, |
226 | 00:11:44,880 | 00:11:46,400 | and I thought, "You beauty!" | and I thought, "You beauty!" |
227 | 00:11:49,160 | 00:11:50,720 | Come on, little guys. | Come on, little guys. |
228 | 00:11:52,840 | 00:11:57,160 | They're not rising. They've decided to stay in one spot. | They're not rising. They've decided to stay in one spot. |
229 | 00:11:58,480 | 00:12:00,800 | STEPHANE: They look... they look risen. | STEPHANE: They look... they look risen. |
230 | 00:12:01,000 | 00:12:03,240 | They've rised enough. Oh, hardly. | They've rised enough. Oh, hardly. |
231 | 00:12:03,440 | 00:12:05,720 | Does not want to cooperate. | Does not want to cooperate. |
232 | 00:12:05,920 | 00:12:07,560 | Don't you think they are risen enough? | Don't you think they are risen enough? |
233 | 00:12:07,760 | 00:12:09,880 | Oh, I was just waiting for the top to go a bit more golden. | Oh, I was just waiting for the top to go a bit more golden. |
234 | 00:12:10,080 | 00:12:11,360 | I know the feeling. | I know the feeling. |
235 | 00:12:11,560 | 00:12:13,640 | Because I don't think they're gonna do much more. | Because I don't think they're gonna do much more. |
236 | 00:12:13,840 | 00:12:19,680 | What was going through my head was... just hoping they would rise. | What was going through my head was... just hoping they would rise. |
237 | 00:12:19,880 | 00:12:22,080 | Hoping and praying they were gonna rise. | Hoping and praying they were gonna rise. |
238 | 00:12:22,280 | 00:12:24,520 | I probably spent too much time staring at them. | I probably spent too much time staring at them. |
239 | 00:12:24,720 | 00:12:26,520 | (MURMURS INDISTINCTLY) | (MURMURS INDISTINCTLY) |
240 | 00:12:33,240 | 00:12:35,720 | Oh, it looks alright. I mean, I think it's cooked enough. | Oh, it looks alright. I mean, I think it's cooked enough. |
241 | 00:12:35,920 | 00:12:38,640 | You don't want to overcook the souffles - they have to cook again. | You don't want to overcook the souffles - they have to cook again. |
242 | 00:12:38,840 | 00:12:42,040 | I had my souffle - you have to turn them upside down, put my sauce over | I had my souffle - you have to turn them upside down, put my sauce over |
243 | 00:12:42,240 | 00:12:45,480 | and cover with cheese and then put them back in the oven | and cover with cheese and then put them back in the oven |
244 | 00:12:45,680 | 00:12:47,120 | and hope they're going to puff again. | and hope they're going to puff again. |
245 | 00:12:52,080 | 00:12:53,360 | DAN HONG: There's 10 minutes to go. | DAN HONG: There's 10 minutes to go. |
246 | 00:12:53,560 | 00:12:56,360 | You better think about cooking your souffle for the second time. | You better think about cooking your souffle for the second time. |
247 | 00:12:56,560 | 00:12:59,200 | Or it should be cooking for the second time right now. | Or it should be cooking for the second time right now. |
248 | 00:12:59,400 | 00:13:01,040 | There's only 10 minutes to go. | There's only 10 minutes to go. |
249 | 00:13:02,960 | 00:13:04,760 | They'd risen fairly well. | They'd risen fairly well. |
250 | 00:13:04,960 | 00:13:06,680 | I was probably a little bit worried | I was probably a little bit worried |
251 | 00:13:06,880 | 00:13:08,520 | with the mix being a little bit wetter | with the mix being a little bit wetter |
252 | 00:13:08,720 | 00:13:12,520 | than normally what I've done in the past, but... can't complain. | than normally what I've done in the past, but... can't complain. |
253 | 00:13:12,720 | 00:13:16,880 | Go, Tom. Go, go, go, go, go. Push, push, push. | Go, Tom. Go, go, go, go, go. Push, push, push. |
254 | 00:13:17,080 | 00:13:19,600 | Before I put the souffle in for the second bake, | Before I put the souffle in for the second bake, |
255 | 00:13:19,800 | 00:13:22,240 | I put the bisque, obviously, over the top. | I put the bisque, obviously, over the top. |
256 | 00:13:22,440 | 00:13:24,520 | Cheese, cheese. Oven. Come on, come on, come on. | Cheese, cheese. Oven. Come on, come on, come on. |
257 | 00:13:24,720 | 00:13:27,480 | And then followed by the gruyere cheese just grated on top. | And then followed by the gruyere cheese just grated on top. |
258 | 00:13:28,960 | 00:13:34,320 | Oh, the cheese is melting. He should have put it back in the... fridge. | Oh, the cheese is melting. He should have put it back in the... fridge. |
259 | 00:13:35,640 | 00:13:37,640 | I hope that it comes out like I wanted it to. | I hope that it comes out like I wanted it to. |
260 | 00:13:37,840 | 00:13:41,760 | I'm a bit stressed and nervous at the start but... fingers crossed. | I'm a bit stressed and nervous at the start but... fingers crossed. |
261 | 00:13:41,960 | 00:13:44,280 | DAN HONG: Are you concerned about Jess? | DAN HONG: Are you concerned about Jess? |
262 | 00:13:44,480 | 00:13:47,080 | She hasn't cooked her souffle the second time. | She hasn't cooked her souffle the second time. |
263 | 00:13:47,280 | 00:13:50,080 | They're not rising and she still needs to unmould them | They're not rising and she still needs to unmould them |
264 | 00:13:50,280 | 00:13:51,800 | and cook them for a second time. | and cook them for a second time. |
265 | 00:13:52,000 | 00:13:54,240 | Oh, she's probably freaking right out. | Oh, she's probably freaking right out. |
266 | 00:13:54,440 | 00:13:56,880 | But they look nice and golden and cheesy on the top, I must admit. | But they look nice and golden and cheesy on the top, I must admit. |
267 | 00:13:57,080 | 00:13:58,520 | Yeah, they look good. | Yeah, they look good. |
268 | 00:14:01,560 | 00:14:03,320 | I had a bit of struggle to get them out. | I had a bit of struggle to get them out. |
269 | 00:14:03,520 | 00:14:07,040 | I managed to get them out but unfortunately not in one piece. | I managed to get them out but unfortunately not in one piece. |
270 | 00:14:07,240 | 00:14:10,280 | Oh, it's a bit tacky, but, hey. She'll be right. | Oh, it's a bit tacky, but, hey. She'll be right. |
271 | 00:14:10,480 | 00:14:11,960 | They're called twice-baked souffles | They're called twice-baked souffles |
272 | 00:14:12,160 | 00:14:13,640 | so I had to re... I had to cook them again. | so I had to re... I had to cook them again. |
273 | 00:14:13,840 | 00:14:16,800 | So instead of me putting them in the oven like I would do with the sauce, | So instead of me putting them in the oven like I would do with the sauce, |
274 | 00:14:17,000 | 00:14:19,840 | I just got a pan with some butter and some herbs in there, | I just got a pan with some butter and some herbs in there, |
275 | 00:14:20,040 | 00:14:23,160 | some bay leaves and just kind of fried them a little bit | some bay leaves and just kind of fried them a little bit |
276 | 00:14:23,360 | 00:14:25,960 | and basted them with the butter just to kind of get some flavour | and basted them with the butter just to kind of get some flavour |
277 | 00:14:26,160 | 00:14:28,480 | and some texture because I didn't have that when they came out. | and some texture because I didn't have that when they came out. |
278 | 00:14:28,680 | 00:14:30,440 | Beautiful. Look at that. Ho-ho! | Beautiful. Look at that. Ho-ho! |
279 | 00:14:30,640 | 00:14:34,440 | I want to see those souffles nicely gratinated by now. | I want to see those souffles nicely gratinated by now. |
280 | 00:14:34,640 | 00:14:37,320 | COLLETTE: The actual bits and pieces I've got to go with it | COLLETTE: The actual bits and pieces I've got to go with it |
281 | 00:14:37,520 | 00:14:39,720 | to accentuate that cheese taste, | to accentuate that cheese taste, |
282 | 00:14:39,920 | 00:14:42,240 | like the tomato coulis, the beautiful salad | like the tomato coulis, the beautiful salad |
283 | 00:14:42,440 | 00:14:45,680 | and walnut crunch that's going on top, I think that's gonna be great. | and walnut crunch that's going on top, I think that's gonna be great. |
284 | 00:14:45,880 | 00:14:47,160 | TARA: Go, Tom. | TARA: Go, Tom. |
285 | 00:14:47,360 | 00:14:49,480 | SHANNON: Remember, just enough. Just enough. | SHANNON: Remember, just enough. Just enough. |
286 | 00:14:54,880 | 00:14:57,920 | MARK OLIVE: One minute, guys! You've got one minute to go! | MARK OLIVE: One minute, guys! You've got one minute to go! |
287 | 00:14:58,120 | 00:14:59,960 | Go, Tom. | Go, Tom. |
288 | 00:15:02,040 | 00:15:05,040 | Yay! DAN HONG: Well done, Collette. Well done. | Yay! DAN HONG: Well done, Collette. Well done. |
289 | 00:15:07,240 | 00:15:09,400 | It's even wobbling! JESS: Looks amazing. | It's even wobbling! JESS: Looks amazing. |
290 | 00:15:09,600 | 00:15:12,440 | (APPLAUSE) | (APPLAUSE) |
291 | 00:15:12,640 | 00:15:16,200 | Well done, guys. Well done, everyone. | Well done, guys. Well done, everyone. |
292 | 00:15:16,400 | 00:15:18,920 | Unfortunately it did not go to plan. | Unfortunately it did not go to plan. |
293 | 00:15:19,120 | 00:15:21,360 | I was hoping it would be fluffy but it didn't turn out fluffy. | I was hoping it would be fluffy but it didn't turn out fluffy. |
294 | 00:15:21,560 | 00:15:25,160 | But you can only be positive. You can't get anywhere being negative. | But you can only be positive. You can't get anywhere being negative. |
295 | 00:15:31,240 | 00:15:33,240 | MAEVE O'MEARA: Our home cooks and station chef Tom | MAEVE O'MEARA: Our home cooks and station chef Tom |
296 | 00:15:33,440 | 00:15:38,040 | have just created their best version of a twice-baked cheese souffle. | have just created their best version of a twice-baked cheese souffle. |
297 | 00:15:38,240 | 00:15:40,720 | Now judge Melissa will taste all of them | Now judge Melissa will taste all of them |
298 | 00:15:40,920 | 00:15:44,960 | without knowing if it was made by a home cook or by the professional. | without knowing if it was made by a home cook or by the professional. |
299 | 00:15:45,160 | 00:15:48,000 | You missed a crazy souffle battle. | You missed a crazy souffle battle. |
300 | 00:15:48,200 | 00:15:51,560 | There was a lot of stress and there was a lot of running around. | There was a lot of stress and there was a lot of running around. |
301 | 00:15:51,760 | 00:15:53,280 | MELISSA LEONG: Goodness me! | MELISSA LEONG: Goodness me! |
302 | 00:15:53,480 | 00:15:57,480 | This is an interesting line-up of twice-cooked souffles. | This is an interesting line-up of twice-cooked souffles. |
303 | 00:15:57,680 | 00:16:00,440 | This is the twice-cooked cheese souffle | This is the twice-cooked cheese souffle |
304 | 00:16:00,640 | 00:16:03,840 | with a pancetta and thyme sauce. | with a pancetta and thyme sauce. |
305 | 00:16:04,040 | 00:16:06,960 | It looks very classic in its presentation. | It looks very classic in its presentation. |
306 | 00:16:07,160 | 00:16:09,440 | This is all about celebration of cheese | This is all about celebration of cheese |
307 | 00:16:09,640 | 00:16:11,360 | as much as it is about the souffle. | as much as it is about the souffle. |
308 | 00:16:11,560 | 00:16:13,320 | I am very excited. | I am very excited. |
309 | 00:16:13,520 | 00:16:15,880 | She's going in! Ohhhh! | She's going in! Ohhhh! |
310 | 00:16:16,080 | 00:16:19,160 | That is the sound of happiness. | That is the sound of happiness. |
311 | 00:16:26,400 | 00:16:28,760 | This is strong. This is extremely strong. | This is strong. This is extremely strong. |
312 | 00:16:28,960 | 00:16:32,880 | Could you hear that crunch of the cheese when I broke into it? | Could you hear that crunch of the cheese when I broke into it? |
313 | 00:16:33,080 | 00:16:36,600 | I mean, the interior is light and fluffy - | I mean, the interior is light and fluffy - |
314 | 00:16:36,800 | 00:16:40,040 | an absolutely beautiful expression of a twice-cooked souffle. | an absolutely beautiful expression of a twice-cooked souffle. |
315 | 00:16:40,240 | 00:16:45,080 | You have this gorgeous, golden crust of cheese on the outside, | You have this gorgeous, golden crust of cheese on the outside, |
316 | 00:16:45,280 | 00:16:47,840 | then you have this beautiful contrasting texture | then you have this beautiful contrasting texture |
317 | 00:16:48,040 | 00:16:52,840 | of airy, light, slightly nutmegged, perfumed, you know, interior. | of airy, light, slightly nutmegged, perfumed, you know, interior. |
318 | 00:16:53,040 | 00:16:57,360 | I mean, I think the only thing that I could comment on is the pancetta. | I mean, I think the only thing that I could comment on is the pancetta. |
319 | 00:16:57,560 | 00:17:00,040 | While it does flavour the cheese beautifully, | While it does flavour the cheese beautifully, |
320 | 00:17:00,240 | 00:17:02,920 | there's almost a little too much pancetta, | there's almost a little too much pancetta, |
321 | 00:17:03,120 | 00:17:05,920 | but I really liked this a lot. | but I really liked this a lot. |
322 | 00:17:06,120 | 00:17:09,600 | This is twice-cooked goat's cheese souffle. | This is twice-cooked goat's cheese souffle. |
323 | 00:17:09,800 | 00:17:13,320 | Well, I don't think I've ever seen a twice-cooked cheese souffle | Well, I don't think I've ever seen a twice-cooked cheese souffle |
324 | 00:17:13,520 | 00:17:15,560 | that looks exactly like this. | that looks exactly like this. |
325 | 00:17:15,760 | 00:17:20,120 | I'm sensing maybe... did something go wrong in the cook? | I'm sensing maybe... did something go wrong in the cook? |
326 | 00:17:20,320 | 00:17:21,320 | Yeah. | Yeah. |
327 | 00:17:21,520 | 00:17:27,320 | The souffles, not only did they not rise, they also stuck to the mould. | The souffles, not only did they not rise, they also stuck to the mould. |
328 | 00:17:27,520 | 00:17:31,560 | Oh. It is so heartbreaking when that happens. | Oh. It is so heartbreaking when that happens. |
329 | 00:17:31,760 | 00:17:34,320 | If I didn't know it was a twice-cooked souffle, | If I didn't know it was a twice-cooked souffle, |
330 | 00:17:34,520 | 00:17:37,720 | I would think that that looked curious enough for me to want to try. | I would think that that looked curious enough for me to want to try. |
331 | 00:17:49,800 | 00:17:53,880 | It's a shame that there were some technical hitches | It's a shame that there were some technical hitches |
332 | 00:17:54,080 | 00:17:56,440 | in the rising and the sticking of the souffle | in the rising and the sticking of the souffle |
333 | 00:17:56,640 | 00:17:59,160 | because you know what - the actual flavour | because you know what - the actual flavour |
334 | 00:17:59,360 | 00:18:00,800 | of the souffle itself is pretty good. | of the souffle itself is pretty good. |
335 | 00:18:01,000 | 00:18:04,120 | Look, overall, you know what I really love about this dish | Look, overall, you know what I really love about this dish |
336 | 00:18:04,320 | 00:18:06,720 | is the fact that clearly something hasn't worked out | is the fact that clearly something hasn't worked out |
337 | 00:18:06,920 | 00:18:11,960 | but they've gone the extra mile to still put up a plate of food | but they've gone the extra mile to still put up a plate of food |
338 | 00:18:12,160 | 00:18:16,240 | that looks artful and creative and like something I would want to try. | that looks artful and creative and like something I would want to try. |
339 | 00:18:16,440 | 00:18:22,760 | Melissa, this is twice-cooked blue cheese souffle. | Melissa, this is twice-cooked blue cheese souffle. |
340 | 00:18:22,960 | 00:18:25,840 | Well, I love blue cheese, I love the pungency, | Well, I love blue cheese, I love the pungency, |
341 | 00:18:26,040 | 00:18:29,680 | I love the aroma that it perfumes dishes with. | I love the aroma that it perfumes dishes with. |
342 | 00:18:35,000 | 00:18:38,680 | Oooh, that's very fluffy. | Oooh, that's very fluffy. |
343 | 00:18:43,840 | 00:18:45,760 | We having a party there, Melissa? | We having a party there, Melissa? |
344 | 00:18:45,960 | 00:18:50,000 | You know what I like about dishes that look a certain way | You know what I like about dishes that look a certain way |
345 | 00:18:50,200 | 00:18:51,480 | but contradict in flavour? | but contradict in flavour? |
346 | 00:18:51,680 | 00:18:56,520 | They really surprise you. Someone really understands flavour here. | They really surprise you. Someone really understands flavour here. |
347 | 00:18:56,720 | 00:18:59,640 | The richness of the blue cheese, | The richness of the blue cheese, |
348 | 00:18:59,840 | 00:19:03,200 | with the sweet, the sour, the crunchy, you know, the peppery. | with the sweet, the sour, the crunchy, you know, the peppery. |
349 | 00:19:03,400 | 00:19:06,320 | There was some serious consideration that went into that. | There was some serious consideration that went into that. |
350 | 00:19:06,520 | 00:19:09,560 | This is a crab and cheese souffle. | This is a crab and cheese souffle. |
351 | 00:19:09,760 | 00:19:13,320 | Well, I love the colour. It's so vibrant and orange. | Well, I love the colour. It's so vibrant and orange. |
352 | 00:19:13,520 | 00:19:15,200 | It smells wonderful. | It smells wonderful. |
353 | 00:19:16,520 | 00:19:18,640 | Oh, it's nice and soft. | Oh, it's nice and soft. |
354 | 00:19:18,840 | 00:19:20,520 | Oooh. | Oooh. |
355 | 00:19:20,720 | 00:19:23,560 | Look at that. | Look at that. |
356 | 00:19:27,120 | 00:19:28,320 | Wow. | Wow. |
357 | 00:19:28,520 | 00:19:34,680 | Well, straight off the bat, that's such a huge punch of flavour. | Well, straight off the bat, that's such a huge punch of flavour. |
358 | 00:19:34,880 | 00:19:37,840 | It had a lovely crust, which you get from that second baking. | It had a lovely crust, which you get from that second baking. |
359 | 00:19:38,040 | 00:19:40,280 | You've got the cheese that's melted over the top | You've got the cheese that's melted over the top |
360 | 00:19:40,480 | 00:19:43,360 | and you've got that beautiful outer crust. | and you've got that beautiful outer crust. |
361 | 00:19:43,560 | 00:19:46,880 | It was light and fluffy on the inside. | It was light and fluffy on the inside. |
362 | 00:19:47,080 | 00:19:51,320 | It has a great depth of flavour not only within the souffle itself | It has a great depth of flavour not only within the souffle itself |
363 | 00:19:51,520 | 00:19:54,080 | but the crab bisque just packed a huge wallop. | but the crab bisque just packed a huge wallop. |
364 | 00:19:54,280 | 00:19:58,120 | Overall you can smell this thing before you can taste it | Overall you can smell this thing before you can taste it |
365 | 00:19:58,320 | 00:20:00,320 | and, boy, does the taste back it up. | and, boy, does the taste back it up. |
366 | 00:20:00,520 | 00:20:03,120 | Well, souffles. It's a tricky one. | Well, souffles. It's a tricky one. |
367 | 00:20:03,320 | 00:20:04,920 | I think you've got a tricky time ahead | I think you've got a tricky time ahead |
368 | 00:20:05,120 | 00:20:07,920 | deciding who's gonna get best plate on the pass. | deciding who's gonna get best plate on the pass. |
369 | 00:20:13,360 | 00:20:16,160 | MAEVE O'MEARA: Tonight our three home cooks and station chef Tom | MAEVE O'MEARA: Tonight our three home cooks and station chef Tom |
370 | 00:20:16,360 | 00:20:18,200 | have thrown their all into creating | have thrown their all into creating |
371 | 00:20:18,400 | 00:20:20,640 | their best twice-cooked cheese souffle. | their best twice-cooked cheese souffle. |
372 | 00:20:22,960 | 00:20:26,080 | Now blind-tasting judge Melissa will deliver her final verdict. | Now blind-tasting judge Melissa will deliver her final verdict. |
373 | 00:20:26,280 | 00:20:28,240 | Well, it's the second night of French week, | Well, it's the second night of French week, |
374 | 00:20:28,440 | 00:20:30,600 | and watching you guys cook off, | and watching you guys cook off, |
375 | 00:20:30,800 | 00:20:34,560 | twice-cooked souffles are harder than they look. | twice-cooked souffles are harder than they look. |
376 | 00:20:34,760 | 00:20:36,560 | Jess, how are you feeling? | Jess, how are you feeling? |
377 | 00:20:36,760 | 00:20:39,160 | Good. I just enjoyed being in the kitchen, really. | Good. I just enjoyed being in the kitchen, really. |
378 | 00:20:40,440 | 00:20:44,000 | Collette, how are you feeling? Oh, nervous. | Collette, how are you feeling? Oh, nervous. |
379 | 00:20:44,200 | 00:20:47,440 | It didn't come out quite as my family would enjoy eating it. | It didn't come out quite as my family would enjoy eating it. |
380 | 00:20:47,640 | 00:20:51,000 | As always, I worked right up to the... the last second. | As always, I worked right up to the... the last second. |
381 | 00:20:51,200 | 00:20:54,000 | And, Shannon, do you think he did enough? | And, Shannon, do you think he did enough? |
382 | 00:20:54,200 | 00:20:59,040 | Look, I think it was a big ask for Tom to do our souffle here | Look, I think it was a big ask for Tom to do our souffle here |
383 | 00:20:59,240 | 00:21:00,920 | within an hour and a half in this environment. | within an hour and a half in this environment. |
384 | 00:21:01,120 | 00:21:03,400 | One of many reasons I like the guys to come down to do this | One of many reasons I like the guys to come down to do this |
385 | 00:21:03,600 | 00:21:06,120 | is they get out of their comfort zone and really learn a lot from it. | is they get out of their comfort zone and really learn a lot from it. |
386 | 00:21:06,320 | 00:21:07,880 | Melissa, it's time to tell us | Melissa, it's time to tell us |
387 | 00:21:08,080 | 00:21:10,200 | which one was your favourite plate on the pass. | which one was your favourite plate on the pass. |
388 | 00:21:10,400 | 00:21:13,040 | Well, tonight the best plate on the pass for me | Well, tonight the best plate on the pass for me |
389 | 00:21:13,240 | 00:21:17,680 | had to have those crucial elements of a twice-cooked souffle | had to have those crucial elements of a twice-cooked souffle |
390 | 00:21:17,880 | 00:21:19,240 | really bang on. | really bang on. |
391 | 00:21:19,440 | 00:21:23,000 | To that end, the best plate on the pass tonight... | To that end, the best plate on the pass tonight... |
392 | 00:21:24,560 | 00:21:26,040 | ..crab and cheese souffle. | ..crab and cheese souffle. |
393 | 00:21:29,280 | 00:21:30,480 | (APPLAUSE) | (APPLAUSE) |
394 | 00:21:30,680 | 00:21:32,280 | Was that you? | Was that you? |
395 | 00:21:33,320 | 00:21:34,800 | How are you feeling, Tom? | How are you feeling, Tom? |
396 | 00:21:35,000 | 00:21:36,840 | A bit relieved. | A bit relieved. |
397 | 00:21:37,040 | 00:21:38,600 | You packed so much flavour | You packed so much flavour |
398 | 00:21:38,800 | 00:21:42,760 | into one very elegant, very unassuming-looking dish | into one very elegant, very unassuming-looking dish |
399 | 00:21:42,960 | 00:21:45,640 | and, my gosh, that was a pleasure to eat. | and, my gosh, that was a pleasure to eat. |
400 | 00:21:45,840 | 00:21:47,800 | Congratulations. Well done! | Congratulations. Well done! |
401 | 00:21:49,600 | 00:21:51,880 | Let's just say I was pretty relieved. (LAUGHS) | Let's just say I was pretty relieved. (LAUGHS) |
402 | 00:21:52,080 | 00:21:57,560 | Melissa, which plate did not live up to your expectations? | Melissa, which plate did not live up to your expectations? |
403 | 00:21:57,760 | 00:22:01,200 | The plate that didn't live up to my expectations was... | The plate that didn't live up to my expectations was... |
404 | 00:22:02,240 | 00:22:04,240 | ..the goat's cheese souffle. | ..the goat's cheese souffle. |
405 | 00:22:07,120 | 00:22:08,720 | (CHUCKLES, SIGHS) COLLETTE: Ohh. | (CHUCKLES, SIGHS) COLLETTE: Ohh. |
406 | 00:22:08,920 | 00:22:09,840 | Well done. | Well done. |
407 | 00:22:10,040 | 00:22:11,960 | Jess, how are you feeling? Good. | Jess, how are you feeling? Good. |
408 | 00:22:12,160 | 00:22:14,680 | I put it on the plate and it looked pretty. | I put it on the plate and it looked pretty. |
409 | 00:22:14,880 | 00:22:17,360 | It just wasn't puffy. (LAUGHS) | It just wasn't puffy. (LAUGHS) |
410 | 00:22:17,560 | 00:22:21,400 | Sometimes things don't come through the way that you expect them to. | Sometimes things don't come through the way that you expect them to. |
411 | 00:22:21,600 | 00:22:24,520 | I know it didn't rise but it tasted great. | I know it didn't rise but it tasted great. |
412 | 00:22:24,720 | 00:22:26,000 | That's a bonus. | That's a bonus. |
413 | 00:22:26,200 | 00:22:28,800 | I did get eliminated but all is good. | I did get eliminated but all is good. |
414 | 00:22:29,000 | 00:22:32,560 | I'm happy to be here and I'm so happy for the chefs, | I'm happy to be here and I'm so happy for the chefs, |
415 | 00:22:32,760 | 00:22:34,120 | the home cooks - they're incredible. | the home cooks - they're incredible. |
416 | 00:22:34,320 | 00:22:35,680 | Like, they deserve to be here. | Like, they deserve to be here. |
417 | 00:22:35,880 | 00:22:37,960 | Sorry, Jess, that means you're going home. | Sorry, Jess, that means you're going home. |
418 | 00:22:38,160 | 00:22:41,480 | But congratulations again to Montrachet. | But congratulations again to Montrachet. |
419 | 00:22:41,680 | 00:22:44,120 | You have another win. MARK OLIVE: Well done, guys. | You have another win. MARK OLIVE: Well done, guys. |
420 | 00:22:46,680 | 00:22:51,280 | COLLETTE: Congratulations. That's fantastic. Well done. | COLLETTE: Congratulations. That's fantastic. Well done. |
421 | 00:22:51,480 | 00:22:52,800 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
422 | 00:22:53,000 | 00:22:55,160 | Mmm! Smells nice, doesn't it? (LAUGHS) | Mmm! Smells nice, doesn't it? (LAUGHS) |
423 | 00:22:55,360 | 00:22:57,680 | DAN HONG: I've never actually had duchess potatoes before | DAN HONG: I've never actually had duchess potatoes before |
424 | 00:22:57,880 | 00:22:59,240 | because they are so old school! | because they are so old school! |
425 | 00:22:59,440 | 00:23:03,160 | Everyone knows that fruit and duck are just beautiful together. | Everyone knows that fruit and duck are just beautiful together. |
426 | 00:23:03,360 | 00:23:05,880 | SHANNON: There's nowhere to hide when you plate up a dish like that. | SHANNON: There's nowhere to hide when you plate up a dish like that. |
427 | 00:23:06,080 | 00:23:08,720 | MARK OLIVE: The duck's beautiful. That is just spot on. | MARK OLIVE: The duck's beautiful. That is just spot on. |
428 | 00:23:08,920 | 00:23:10,200 | And later in the week, | And later in the week, |
429 | 00:23:10,400 | 00:23:14,120 | witness the techniques and innovation behind Montrachet's menu. | witness the techniques and innovation behind Montrachet's menu. |
430 | 00:23:14,320 | 00:23:17,640 | That is delicious. No wonder it's a signature. | That is delicious. No wonder it's a signature. |
431 | 00:23:17,840 | 00:23:20,520 | It comes together like a fine piece of music. (LAUGHS) | It comes together like a fine piece of music. (LAUGHS) |