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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)