# Start End Original Translated
1 00:00:02,080 00:00:03,760 MAEVE O'MEARA: Tonight on The Chefs' Line, MAEVE O'MEARA: Tonight on The Chefs' Line,
2 00:00:03,960 00:00:05,800 the sous chef from restaurant Montrachet the sous chef from restaurant Montrachet
3 00:00:06,000 00:00:09,160 will take on our two remaining home cooks will take on our two remaining home cooks
4 00:00:09,360 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 00:00:16,320 The challenge - to test their French technique The challenge - to test their French technique
6 00:00:16,520 00:00:18,720 with the classic duck and potatoes. with the classic duck and potatoes.
7 00:00:18,920 00:00:21,080 STEPHANE: Secret ingredients, bit of love and passion. STEPHANE: Secret ingredients, bit of love and passion.
8 00:00:21,280 00:00:24,520 COLLETTE: Mmm! Smells nice, doesn't it? (LAUGHS) COLLETTE: Mmm! Smells nice, doesn't it? (LAUGHS)
9 00:00:24,720 00:00:26,440 It's the ultimate food fight It's the ultimate food fight
10 00:00:26,640 00:00:29,000 to discover if delicious home-cooked meals... to discover if delicious home-cooked meals...
11 00:00:29,200 00:00:31,480 MARK OLIVE: The duck's beautiful. Melts in your mouth. MARK OLIVE: The duck's beautiful. Melts in your mouth.
12 00:00:31,680 00:00:34,040 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
13 00:00:34,240 00:00:37,480 Seasoned to perfection. That is just spot on. Seasoned to perfection. That is just spot on.
14 00:00:37,680 00:00:40,600 The cook with the best plate on the pass will make it through The cook with the best plate on the pass will make it through
15 00:00:40,800 00:00:43,800 to the final showdown against head chef Shannon. to the final showdown against head chef Shannon.
16 00:00:45,120 00:00:48,360 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
17 00:00:48,560 00:00:50,440 renowned chef Mark Olive renowned chef Mark Olive
18 00:00:50,640 00:00:52,960 and food writer Melissa Leong. and food writer Melissa Leong.
19 00:00:53,160 00:00:54,440 Let's cook! Let's cook!
20 00:00:54,640 00:00:56,760 Which home cook has what it takes Which home cook has what it takes
21 00:00:56,960 00:00:59,720 to make it to the end of the chefs' line? to make it to the end of the chefs' line?
22 00:01:09,840 00:01:11,880 ALL: Cheers! ALL: Cheers!
23 00:01:12,080 00:01:16,760 We're celebrating French cuisine and we're down to just two home cooks. We're celebrating French cuisine and we're down to just two home cooks.
24 00:01:16,960 00:01:19,640 There's business owner and mother-of-two Collette... There's business owner and mother-of-two Collette...
25 00:01:19,840 00:01:22,400 I love French cooking. It doesn't get any better than this. I love French cooking. It doesn't get any better than this.
26 00:01:22,600 00:01:25,560 You know, there so much to learn, there's new challenges all the time. You know, there so much to learn, there's new challenges all the time.
27 00:01:25,760 00:01:27,280 Oh. Really good. Oh. Really good.
28 00:01:27,480 00:01:29,720 ..and she'll have some healthy competition... ..and she'll have some healthy competition...
29 00:01:29,920 00:01:31,480 Oh, the beautiful fishies! Oh, the beautiful fishies!
30 00:01:31,680 00:01:33,200 ..from French-born Stephane. ..from French-born Stephane.
31 00:01:33,400 00:01:34,680 Oh, my God. Yum! Oh, my God. Yum!
32 00:01:34,880 00:01:36,840 French food for me is so important. French food for me is so important.
33 00:01:37,040 00:01:39,360 When you look at all the styles of cooking in the world, When you look at all the styles of cooking in the world,
34 00:01:39,560 00:01:42,400 you will see that French food is always at the core. you will see that French food is always at the core.
35 00:01:42,600 00:01:44,360 This is some marinara sauce. Wow. This is some marinara sauce. Wow.
36 00:01:44,560 00:01:46,040 Beautiful. Beautiful.
37 00:01:47,440 00:01:49,800 Our home cooks will take on the professionals Our home cooks will take on the professionals
38 00:01:50,000 00:01:51,880 from Brisbane restaurant Montrachet... from Brisbane restaurant Montrachet...
39 00:01:52,080 00:01:54,320 One souffle, one snails. Yes. One souffle, one snails. Yes.
40 00:01:54,520 00:01:57,520 ..led by head chef and owner Shannon Kellam. ..led by head chef and owner Shannon Kellam.
41 00:01:57,720 00:01:59,400 What is classic French cuisine to you? What is classic French cuisine to you?
42 00:01:59,600 00:02:02,440 Making sure that you are keeping the integrity Making sure that you are keeping the integrity
43 00:02:02,640 00:02:06,160 of the fantastic produce that we work very hard to source of the fantastic produce that we work very hard to source
44 00:02:06,360 00:02:07,920 and we want to make sure that we are passing on and we want to make sure that we are passing on
45 00:02:08,120 00:02:10,000 that passion and that work that passion and that work
46 00:02:10,200 00:02:11,760 to the customer through our cooking. to the customer through our cooking.
47 00:02:11,960 00:02:13,520 Thank you. Enjoy. Thank you. Thank you. Enjoy. Thank you.
48 00:02:13,720 00:02:15,280 Classical French cuisine is very renowned Classical French cuisine is very renowned
49 00:02:15,480 00:02:17,080 for building layers of flavours. for building layers of flavours.
50 00:02:17,280 00:02:18,920 It's going to bring your palate alive. It's going to bring your palate alive.
51 00:02:19,120 00:02:22,680 Montrachet skilfully combines traditional French techniques Montrachet skilfully combines traditional French techniques
52 00:02:22,880 00:02:24,760 with the best Australian produce. with the best Australian produce.
53 00:02:24,960 00:02:26,840 Simply beautiful chicken. Simply beautiful chicken.
54 00:02:27,040 00:02:29,320 These are the memories with food that you always remember. These are the memories with food that you always remember.
55 00:02:29,520 00:02:32,000 Oh, I'm so keen to try this. Oh, I'm so keen to try this.
56 00:02:32,200 00:02:34,120 Oh, look at that! It's so clever. Oh, look at that! It's so clever.
57 00:02:35,240 00:02:37,120 That is delicious. That is delicious.
58 00:02:39,000 00:02:41,880 Good evening and welcome back to The Chefs' Line. Good evening and welcome back to The Chefs' Line.
59 00:02:42,080 00:02:44,560 Home cooks and chefs from Montrachet, Home cooks and chefs from Montrachet,
60 00:02:44,760 00:02:48,560 it is your love for French cooking that has brought you here tonight. it is your love for French cooking that has brought you here tonight.
61 00:02:48,760 00:02:52,800 Collette and Stephane, which of you is the best home cook? Collette and Stephane, which of you is the best home cook?
62 00:02:53,000 00:02:55,400 We'll soon find out, I guess. (LAUGHS) We'll soon find out, I guess. (LAUGHS)
63 00:02:56,560 00:02:59,760 Head chef Shannon, please tell us who is next to cook tonight. Head chef Shannon, please tell us who is next to cook tonight.
64 00:02:59,960 00:03:02,840 OK. Next in the line is sous chef Jamie. OK. Next in the line is sous chef Jamie.
65 00:03:03,040 00:03:05,000 How do you rate Jamie's chances tonight? How do you rate Jamie's chances tonight?
66 00:03:05,200 00:03:08,240 Better than average. Jamie should do OK, I think. Better than average. Jamie should do OK, I think.
67 00:03:08,440 00:03:12,000 Sous chef Jamie, it's time for you to show us what you can do. Sous chef Jamie, it's time for you to show us what you can do.
68 00:03:13,640 00:03:15,680 Why did you start cooking? Why did you start cooking?
69 00:03:15,880 00:03:17,160 It's a bit cliche, really, It's a bit cliche, really,
70 00:03:17,360 00:03:19,840 but my grandfather used to break down all our own cattle but my grandfather used to break down all our own cattle
71 00:03:20,040 00:03:22,240 and grandmother pottered around in her fruit and veg garden and grandmother pottered around in her fruit and veg garden
72 00:03:22,440 00:03:25,160 so I had it all ingrained there from a young age. so I had it all ingrained there from a young age.
73 00:03:25,360 00:03:28,200 Well, home cooks, we want you Well, home cooks, we want you
74 00:03:28,400 00:03:31,120 to cook your best... to cook your best...
75 00:03:31,320 00:03:35,120 ..duck, potatoes and sauce. ..duck, potatoes and sauce.
76 00:03:35,320 00:03:38,640 MAEVE O'MEARA: Nothing says French more than perfectly cooked duck. MAEVE O'MEARA: Nothing says French more than perfectly cooked duck.
77 00:03:38,840 00:03:42,000 The secret is to cook each part in a different way. The secret is to cook each part in a different way.
78 00:03:42,200 00:03:45,040 Breast is lean so it's best cooked quickly, Breast is lean so it's best cooked quickly,
79 00:03:45,240 00:03:48,080 while the legs and thighs are better slow cooked. while the legs and thighs are better slow cooked.
80 00:03:48,280 00:03:50,960 Sauces are the cornerstone of French cuisine Sauces are the cornerstone of French cuisine
81 00:03:51,160 00:03:54,720 and take an ordinary ingredient to exquisite heights. and take an ordinary ingredient to exquisite heights.
82 00:03:54,920 00:03:58,400 As you know, only one of us will be picking the best plate. As you know, only one of us will be picking the best plate.
83 00:03:58,600 00:04:02,200 To make it fair, they will be blind tasting To make it fair, they will be blind tasting
84 00:04:02,400 00:04:04,520 so they won't know who cooked what. so they won't know who cooked what.
85 00:04:04,720 00:04:07,360 And tonight... it's Mark! And tonight... it's Mark!
86 00:04:07,560 00:04:11,480 Can't wait! I better waddle off. (OTHERS LAUGH) Can't wait! I better waddle off. (OTHERS LAUGH)
87 00:04:11,680 00:04:13,320 The home cook who impresses Mark the most The home cook who impresses Mark the most
88 00:04:13,520 00:04:16,440 will move up the chefs' line to take on head chef Shannon. will move up the chefs' line to take on head chef Shannon.
89 00:04:16,640 00:04:19,440 You have two hours. Let's cook! You have two hours. Let's cook!
90 00:04:25,480 00:04:27,320 STEPHANE: I am making duck legs, STEPHANE: I am making duck legs,
91 00:04:27,520 00:04:31,520 or duck Maryland, in a citrus sauce with duchess potatoes. or duck Maryland, in a citrus sauce with duchess potatoes.
92 00:04:31,720 00:04:34,880 So, this recipe is a bit of a mix of a classic So, this recipe is a bit of a mix of a classic
93 00:04:35,080 00:04:38,160 and there's a bit of my own take, because it's like a duck a l'orange and there's a bit of my own take, because it's like a duck a l'orange
94 00:04:38,360 00:04:41,960 but I've put lemon and orange with Cointreau. but I've put lemon and orange with Cointreau.
95 00:04:43,000 00:04:47,040 So I'm now preparing all the ingredients for the duck stock, So I'm now preparing all the ingredients for the duck stock,
96 00:04:47,240 00:04:50,520 because any sauce in France starts with a stock, because any sauce in France starts with a stock,
97 00:04:50,720 00:04:53,120 and today I am using duck bones, the vegetables and today I am using duck bones, the vegetables
98 00:04:53,320 00:04:55,680 and it's all gonna go in there. and it's all gonna go in there.
99 00:04:55,880 00:04:59,840 Secret ingredients - I always say a bit of love and passion. (LAUGHS) Secret ingredients - I always say a bit of love and passion. (LAUGHS)
100 00:05:00,040 00:05:02,120 That's home cooking, to be honest. That's home cooking, to be honest.
101 00:05:02,320 00:05:05,160 I feel a bit like being in a Chinese restaurant. I feel a bit like being in a Chinese restaurant.
102 00:05:05,360 00:05:09,880 So I'm starting off... I'm just doing my base for a good chicken stock. So I'm starting off... I'm just doing my base for a good chicken stock.
103 00:05:10,080 00:05:12,240 That's gonna be for my sauce. That's gonna be for my sauce.
104 00:05:13,400 00:05:17,840 Now, tell me, if this dish were on a menu, what would it be described as? Now, tell me, if this dish were on a menu, what would it be described as?
105 00:05:18,040 00:05:21,960 Um, it would be duck breast with a cherry madeira sauce. Um, it would be duck breast with a cherry madeira sauce.
106 00:05:22,160 00:05:25,200 Oh, classic. Beautiful. Very classic. Oh, classic. Beautiful. Very classic.
107 00:05:25,400 00:05:28,760 And you're using a duck breast as well. What's your plan for them? And you're using a duck breast as well. What's your plan for them?
108 00:05:28,960 00:05:30,960 What I've decided to do - which I haven't tried before, What I've decided to do - which I haven't tried before,
109 00:05:31,160 00:05:33,360 so it's a bit risky, because I'm unfamiliar with this oven so it's a bit risky, because I'm unfamiliar with this oven
110 00:05:33,560 00:05:35,400 and because duck is so precise... and because duck is so precise...
111 00:05:35,600 00:05:36,520 It is. It is.
112 00:05:36,720 00:05:41,400 ..I've decided to put it into a pan and then kind of see and judge it. ..I've decided to put it into a pan and then kind of see and judge it.
113 00:05:41,600 00:05:44,520 It's really important to score the duck breast It's really important to score the duck breast
114 00:05:44,720 00:05:47,120 because you don't want it to pull all the fat in. because you don't want it to pull all the fat in.
115 00:05:47,320 00:05:49,240 So, by scoring it, it's already starting to release So, by scoring it, it's already starting to release
116 00:05:49,440 00:05:51,480 and it's going to release the fat underneath. and it's going to release the fat underneath.
117 00:05:51,680 00:05:54,400 The duck is definitely my worry area. The duck is definitely my worry area.
118 00:05:54,600 00:05:56,920 I've only ever tried to cook it a couple of times I've only ever tried to cook it a couple of times
119 00:05:57,120 00:06:00,240 and that was years ago, and it wasn't very successful. and that was years ago, and it wasn't very successful.
120 00:06:00,440 00:06:03,280 So here we go. This is probably my third attempt. So here we go. This is probably my third attempt.
121 00:06:03,480 00:06:05,080 I hope it's going to work out. I hope it's going to work out.
122 00:06:08,000 00:06:10,240 MAEVE O'MEARA: Sous chef Jamie is creating MAEVE O'MEARA: Sous chef Jamie is creating
123 00:06:10,440 00:06:13,640 Montrachet's version of duck with potatoes and sauce, Montrachet's version of duck with potatoes and sauce,
124 00:06:13,840 00:06:17,680 which features dauphine potatoes and carrots three ways. which features dauphine potatoes and carrots three ways.
125 00:06:17,880 00:06:21,040 JAMIE: To make the duck breast I just trimmed all the fat off, JAMIE: To make the duck breast I just trimmed all the fat off,
126 00:06:21,240 00:06:23,360 scored it nicely, and then I made a brine. scored it nicely, and then I made a brine.
127 00:06:23,560 00:06:27,320 Just sort of tenderises it for us and just keeps it nice and juicy. Just sort of tenderises it for us and just keeps it nice and juicy.
128 00:06:27,520 00:06:29,040 So, just put it in the fridge for half an hour So, just put it in the fridge for half an hour
129 00:06:29,240 00:06:32,000 just so it's sort of started to tenderise, ready for the pan. just so it's sort of started to tenderise, ready for the pan.
130 00:06:32,200 00:06:35,680 What duck, potatoes and sauce are you doing tonight? What duck, potatoes and sauce are you doing tonight?
131 00:06:35,880 00:06:38,960 Brined the duck breast down, then I've just rolled it Brined the duck breast down, then I've just rolled it
132 00:06:39,160 00:06:42,600 and put it into the sous vide bath at 80 degrees for about 20 minutes. and put it into the sous vide bath at 80 degrees for about 20 minutes.
133 00:06:42,800 00:06:45,200 Then I'll take it out and let it rest, then I'll render that down. Then I'll take it out and let it rest, then I'll render that down.
134 00:06:45,400 00:06:46,880 Sure. I'm doing pomme dauphine. Sure. I'm doing pomme dauphine.
135 00:06:47,080 00:06:51,320 So, choux - choux pastry mixed with a potato puree, yes? So, choux - choux pastry mixed with a potato puree, yes?
136 00:06:51,520 00:06:54,440 And in the pot here I've just braised off some baby carrots, And in the pot here I've just braised off some baby carrots,
137 00:06:54,640 00:06:56,160 shallot and a bit of sugar. shallot and a bit of sugar.
138 00:06:56,360 00:06:57,760 Nice. Nice.
139 00:06:57,960 00:07:00,160 I'm going to puree some of the carrot down, I'm going to puree some of the carrot down,
140 00:07:00,360 00:07:04,520 then I'm going to shave some and make some carrot chips. then I'm going to shave some and make some carrot chips.
141 00:07:04,720 00:07:09,160 The carrots that I put in the large cast iron pot, I added orange juice, The carrots that I put in the large cast iron pot, I added orange juice,
142 00:07:09,360 00:07:13,400 carrot juice, red wine vinegar and some sugar. carrot juice, red wine vinegar and some sugar.
143 00:07:13,600 00:07:15,720 And then it's just like a slow absorption method. And then it's just like a slow absorption method.
144 00:07:15,920 00:07:17,760 They're sucking in that flavour. They're sucking in that flavour.
145 00:07:19,520 00:07:21,560 Jamie's like the glue that brings everything together. Jamie's like the glue that brings everything together.
146 00:07:21,760 00:07:23,800 So, he's, uh... the old dog of the kitchen, if you like. So, he's, uh... the old dog of the kitchen, if you like.
147 00:07:24,000 00:07:27,280 Choux pastry, go, go, go. Just tell the old boy to move. Choux pastry, go, go, go. Just tell the old boy to move.
148 00:07:27,480 00:07:29,760 (LAUGHS) (LAUGHS)
149 00:07:31,200 00:07:33,880 There are a few essential elements There are a few essential elements
150 00:07:34,080 00:07:37,560 to being able to really nail a great duck dish. to being able to really nail a great duck dish.
151 00:07:37,760 00:07:39,280 What are you looking for? What are you looking for?
152 00:07:39,480 00:07:42,440 The duck, it depends on the leg or the breast. The duck, it depends on the leg or the breast.
153 00:07:42,640 00:07:45,120 The leg, it has to be cooked through well. The leg, it has to be cooked through well.
154 00:07:45,320 00:07:48,000 That fat has to be rendered out of that. Same with the breast. That fat has to be rendered out of that. Same with the breast.
155 00:07:48,200 00:07:52,160 You want that to be juicy, you want it to be crisp on the outside, You want that to be juicy, you want it to be crisp on the outside,
156 00:07:52,360 00:07:55,600 but also that nice colour through it as well. but also that nice colour through it as well.
157 00:07:55,800 00:07:58,040 It's a real fine line, I think, with duck, It's a real fine line, I think, with duck,
158 00:07:58,240 00:08:01,280 and how they're going to cook is going to be really essential. and how they're going to cook is going to be really essential.
159 00:08:01,480 00:08:06,960 So I'll start to colour these into the pan in their natural fat. So I'll start to colour these into the pan in their natural fat.
160 00:08:07,160 00:08:11,440 The method I use to cook my duck, I basically put my duck legs in a pan, The method I use to cook my duck, I basically put my duck legs in a pan,
161 00:08:11,640 00:08:13,880 cover them with just fresh stock cover them with just fresh stock
162 00:08:14,080 00:08:17,520 and actually braise the duck legs for an hour. and actually braise the duck legs for an hour.
163 00:08:17,720 00:08:22,600 The more you cook it for a very long time, then it... the softer it gets. The more you cook it for a very long time, then it... the softer it gets.
164 00:08:22,800 00:08:26,640 When you do a duck leg, the flesh should, you know, fall off the bone. When you do a duck leg, the flesh should, you know, fall off the bone.
165 00:08:26,840 00:08:28,520 Mmm! Mmm!
166 00:08:29,800 00:08:32,960 Smells nice, doesn't it? (LAUGHS) Smells nice, doesn't it? (LAUGHS)
167 00:08:35,520 00:08:37,760 It would be amazing to beat this guy here It would be amazing to beat this guy here
168 00:08:37,960 00:08:41,480 but, you know, I'm smelling that duck stock and it smells awesome. but, you know, I'm smelling that duck stock and it smells awesome.
169 00:08:41,680 00:08:43,520 I'm looking across here at Jamie. I'm looking across here at Jamie.
170 00:08:43,720 00:08:45,400 He's so organised and steaming ahead He's so organised and steaming ahead
171 00:08:45,600 00:08:47,320 with all those beautiful ingredients. with all those beautiful ingredients.
172 00:08:47,520 00:08:49,280 But, you know, I'm doing what I can do But, you know, I'm doing what I can do
173 00:08:49,480 00:08:52,480 and, um, I'm just keeping my fingers crossed. and, um, I'm just keeping my fingers crossed.
174 00:08:54,120 00:08:57,560 Whoa! Threw me off my game. (CHUCKLES) Whoa! Threw me off my game. (CHUCKLES)
175 00:08:59,680 00:09:01,480 The heart's beginning to pound in the chest. The heart's beginning to pound in the chest.
176 00:09:01,680 00:09:02,680 (MURMURS INDISTINCTLY) (MURMURS INDISTINCTLY)
177 00:09:02,880 00:09:06,600 I was worried. Was this the actual great way of cooking a duck leg? I was worried. Was this the actual great way of cooking a duck leg?
178 00:09:06,800 00:09:08,160 Too cooked? Too cooked?
179 00:09:08,360 00:09:10,040 MELISSA LEONG: You're smiling a lot, Mark. MELISSA LEONG: You're smiling a lot, Mark.
180 00:09:10,240 00:09:13,520 That's usually a good sign. That is just spot on. That's usually a good sign. That is just spot on.
181 00:09:23,680 00:09:26,640 MAEVE O'MEARA: It's home cook passion versus restaurant technique MAEVE O'MEARA: It's home cook passion versus restaurant technique
182 00:09:26,840 00:09:29,760 as Collette, Stephane and sous chef Jamie as Collette, Stephane and sous chef Jamie
183 00:09:29,960 00:09:33,440 create the French classic duck with potatoes and sauce. create the French classic duck with potatoes and sauce.
184 00:09:34,600 00:09:36,680 COLLETTE: My potatoes are just about there now. COLLETTE: My potatoes are just about there now.
185 00:09:36,880 00:09:39,680 And... French love their butter. And... French love their butter.
186 00:09:39,880 00:09:41,520 All of this is going into my potatoes. All of this is going into my potatoes.
187 00:09:41,720 00:09:43,400 They're hoping to impress Mark, They're hoping to impress Mark,
188 00:09:43,600 00:09:46,040 who'll be blind-tasting their creations. who'll be blind-tasting their creations.
189 00:09:46,240 00:09:48,320 45 minutes to go. 45 minutes to go.
190 00:09:50,640 00:09:52,880 Well, Dan, it's certainly smelling the part out there. Well, Dan, it's certainly smelling the part out there.
191 00:09:53,080 00:09:55,320 Well, we've got three different styles of cooking. Well, we've got three different styles of cooking.
192 00:09:55,520 00:09:58,680 We've got Colette cooking the duck breast from raw in a pan, We've got Colette cooking the duck breast from raw in a pan,
193 00:09:58,880 00:10:02,040 and we've got the chef obviously doing it sous vide style and we've got the chef obviously doing it sous vide style
194 00:10:02,240 00:10:05,680 and then rendering off the skin at the end, and then rendering off the skin at the end,
195 00:10:05,880 00:10:09,040 and then you've got Stephane here braising the legs and then you've got Stephane here braising the legs
196 00:10:09,240 00:10:11,600 and then trying to crisp it up at the end under a grill. and then trying to crisp it up at the end under a grill.
197 00:10:11,800 00:10:13,880 The breasts, they've got to be nice and pink. The breasts, they've got to be nice and pink.
198 00:10:14,080 00:10:16,240 The leg, it's got to be nice and tender. The leg, it's got to be nice and tender.
199 00:10:16,440 00:10:18,480 And the skin needs to be nice and crisp. And the skin needs to be nice and crisp.
200 00:10:18,680 00:10:21,360 No rubbery, chewy bits of skin there either. No rubbery, chewy bits of skin there either.
201 00:10:23,600 00:10:25,480 COLLETTE: OK, I've just turned the ducks over. COLLETTE: OK, I've just turned the ducks over.
202 00:10:25,680 00:10:28,560 So, I'm just making sure that the colour, as it rises, So, I'm just making sure that the colour, as it rises,
203 00:10:28,760 00:10:30,720 is going to try and hit that right point. is going to try and hit that right point.
204 00:10:30,920 00:10:32,200 I haven't cooked them in a pan before, I haven't cooked them in a pan before,
205 00:10:32,400 00:10:34,000 but I'm liking the control that I've got. but I'm liking the control that I've got.
206 00:10:36,840 00:10:39,720 STEPHANE: I've prepared my juice for the sauce. STEPHANE: I've prepared my juice for the sauce.
207 00:10:39,920 00:10:43,120 So, tonight I made a citrus sauce, So, tonight I made a citrus sauce,
208 00:10:43,320 00:10:45,600 which is a derivative of the orange sauce, which is a derivative of the orange sauce,
209 00:10:45,800 00:10:48,280 so it's like, er... duck stock reduced so it's like, er... duck stock reduced
210 00:10:48,480 00:10:50,360 and you combine it with a gastrique, and you combine it with a gastrique,
211 00:10:50,560 00:10:53,920 which is made of caramel, sugar and vinegar. which is made of caramel, sugar and vinegar.
212 00:10:55,360 00:10:59,160 And on this, you add Cointreau, orange juice and lemon juice. And on this, you add Cointreau, orange juice and lemon juice.
213 00:10:59,360 00:11:00,800 So, quite a complex sauce. So, quite a complex sauce.
214 00:11:02,080 00:11:04,520 Mmm. There's some good taste in there. Mmm. There's some good taste in there.
215 00:11:06,640 00:11:08,880 I think everyone knows that fruit and duck I think everyone knows that fruit and duck
216 00:11:09,080 00:11:10,360 are just beautiful together. are just beautiful together.
217 00:11:10,560 00:11:13,640 So, whether it's oranges... In my case it's cherries. So, whether it's oranges... In my case it's cherries.
218 00:11:13,840 00:11:18,200 So, I've got my shallots. I'm gonna add in some vintage madeira. So, I've got my shallots. I'm gonna add in some vintage madeira.
219 00:11:19,960 00:11:21,360 Set light to it. Set light to it.
220 00:11:21,560 00:11:25,200 (LAUGHS) And that's gonna get rid of all that beautiful alcohol. (LAUGHS) And that's gonna get rid of all that beautiful alcohol.
221 00:11:26,480 00:11:29,960 After it had cooled, I added in my chicken stock, After it had cooled, I added in my chicken stock,
222 00:11:30,160 00:11:34,160 and then the cherries, with that kind of acidity coming through. and then the cherries, with that kind of acidity coming through.
223 00:11:35,200 00:11:37,080 Oh. Yum. Hm! Oh. Yum. Hm!
224 00:11:37,280 00:11:40,240 I don't see any sauce on the go. What's the deal? I don't see any sauce on the go. What's the deal?
225 00:11:40,440 00:11:43,360 Ah, well, it'll be there. It'll all come together at the end. Ah, well, it'll be there. It'll all come together at the end.
226 00:11:43,560 00:11:46,320 Are you worried at all about these two talented home cooks? Are you worried at all about these two talented home cooks?
227 00:11:46,520 00:11:49,000 Yeah, there's some good flavours coming from over there. Yeah, there's some good flavours coming from over there.
228 00:11:49,200 00:11:51,160 Making me a bit hungry, and a little bit worried. Making me a bit hungry, and a little bit worried.
229 00:11:51,360 00:11:54,200 You've already had two wins. How much pressure? You've already had two wins. How much pressure?
230 00:11:54,400 00:11:57,040 Oh, plenty. At work, mate, I'd never hear the end of it. Oh, plenty. At work, mate, I'd never hear the end of it.
231 00:11:57,240 00:11:58,800 (LAUGHS) (LAUGHS)
232 00:11:59,840 00:12:01,200 OK, well, I'll leave you to it. OK, well, I'll leave you to it.
233 00:12:01,400 00:12:02,800 Good luck. No worries. Thanks, buddy. Good luck. No worries. Thanks, buddy.
234 00:12:03,000 00:12:05,400 It's time to move on and make the sauce. It's time to move on and make the sauce.
235 00:12:05,600 00:12:08,360 First up I made a caramel on the bottom of the pan First up I made a caramel on the bottom of the pan
236 00:12:08,560 00:12:11,000 and then I deglazed it with some red wine and red wine vinaigrette. and then I deglazed it with some red wine and red wine vinaigrette.
237 00:12:11,200 00:12:13,520 That just gives it that little sharp twang That just gives it that little sharp twang
238 00:12:13,720 00:12:15,440 with that beautiful succulent duck. with that beautiful succulent duck.
239 00:12:15,640 00:12:19,640 So, I'm preparing my duchess potatoes. So, I'm preparing my duchess potatoes.
240 00:12:19,840 00:12:22,960 When the mash is ready it's mixed with butter, eggs, When the mash is ready it's mixed with butter, eggs,
241 00:12:23,160 00:12:25,280 then I have to put them in a piping bag, then I have to put them in a piping bag,
242 00:12:25,480 00:12:28,320 detail them into little star-shaped kind of things. detail them into little star-shaped kind of things.
243 00:12:29,600 00:12:32,320 Because when you think of mash or boiled potatoes Because when you think of mash or boiled potatoes
244 00:12:32,520 00:12:34,240 or anything like this, it sounds a bit simple, or anything like this, it sounds a bit simple,
245 00:12:34,440 00:12:36,120 so I just wanted to take it the extra mile. so I just wanted to take it the extra mile.
246 00:12:36,320 00:12:39,120 It looks nice, it tastes nice. It's a bit fancy. It looks nice, it tastes nice. It's a bit fancy.
247 00:12:40,160 00:12:42,600 I've never actually had duchess potatoes before I've never actually had duchess potatoes before
248 00:12:42,800 00:12:44,480 because they are so old school! because they are so old school!
249 00:12:44,680 00:12:46,520 They are a little bit. (LAUGHS) Very old school. They are a little bit. (LAUGHS) Very old school.
250 00:12:46,720 00:12:48,200 Yeah, it's a bit old. Yeah, it's a bit old.
251 00:12:49,760 00:12:52,560 What can go wrong is that I need to get the timing right What can go wrong is that I need to get the timing right
252 00:12:52,760 00:12:55,360 when they go out of the oven, because they cool down very quickly. when they go out of the oven, because they cool down very quickly.
253 00:12:55,560 00:12:57,320 (MURMURS INDISTINCTLY) (MURMURS INDISTINCTLY)
254 00:12:59,560 00:13:01,360 SHANNON: Jamie, you've got about 10 to 15 minutes SHANNON: Jamie, you've got about 10 to 15 minutes
255 00:13:01,560 00:13:04,040 to have choux pastry out on a tray cooling. to have choux pastry out on a tray cooling.
256 00:13:04,240 00:13:08,000 So, to make the pomme dauphine, I put the potatoes in the water, So, to make the pomme dauphine, I put the potatoes in the water,
257 00:13:08,200 00:13:10,880 brought up from cold until... not overdone, brought up from cold until... not overdone,
258 00:13:11,080 00:13:14,600 but just so they passed nicely through the drum sieve, but just so they passed nicely through the drum sieve,
259 00:13:14,800 00:13:17,240 and to that I added one egg yolk and a little bit of salt. and to that I added one egg yolk and a little bit of salt.
260 00:13:17,440 00:13:20,600 And for the choux pastry - water, butter, milk. And for the choux pastry - water, butter, milk.
261 00:13:20,800 00:13:22,600 As soon as all that came to the boil, As soon as all that came to the boil,
262 00:13:22,800 00:13:24,960 I just put the flour in there and just worked it I just put the flour in there and just worked it
263 00:13:25,160 00:13:30,000 and then I mixed equal parts of the potato and the choux pastry together and then I mixed equal parts of the potato and the choux pastry together
264 00:13:30,200 00:13:33,760 and so it gives you a bit of body and sort of expands it. and so it gives you a bit of body and sort of expands it.
265 00:13:33,960 00:13:36,920 And that's why when I quenelled it into the oil, And that's why when I quenelled it into the oil,
266 00:13:37,120 00:13:39,320 they just floated on the top. they just floated on the top.
267 00:13:41,880 00:13:44,120 OK, I'm gonna cut through this duck now. OK, I'm gonna cut through this duck now.
268 00:13:44,320 00:13:46,280 There's always concerns racing through your mind. There's always concerns racing through your mind.
269 00:13:46,480 00:13:48,400 "Have I taken it out at just that right moment? "Have I taken it out at just that right moment?
270 00:13:48,600 00:13:50,040 "Was it too soon?" "Was it too soon?"
271 00:13:50,240 00:13:52,040 So your fingers and toes are always crossed. So your fingers and toes are always crossed.
272 00:13:52,240 00:13:53,600 That looks good. That looks good.
273 00:13:53,800 00:13:55,080 Ahh! Ahh!
274 00:13:57,920 00:13:59,360 Too cooked? Too cooked?
275 00:14:00,520 00:14:03,120 It's hard to judge. I'm never good at judging when it comes to duck legs. It's hard to judge. I'm never good at judging when it comes to duck legs.
276 00:14:03,320 00:14:06,640 I'm just gonna put them a little bit in the grill. I'm just gonna put them a little bit in the grill.
277 00:14:07,600 00:14:11,120 I was worried because, you know, I didn't know if actually it was this, I was worried because, you know, I didn't know if actually it was this,
278 00:14:11,320 00:14:14,760 the actual, you know, great way of cooking a duck leg. the actual, you know, great way of cooking a duck leg.
279 00:14:14,960 00:14:16,360 11 minutes. (LAUGHS) 11 minutes. (LAUGHS)
280 00:14:16,560 00:14:20,680 Uhh! The grill is very hot. It dries things out very quickly. Uhh! The grill is very hot. It dries things out very quickly.
281 00:14:20,880 00:14:25,840 I want to wait like five minutes, but it's gonna be all last minute. I want to wait like five minutes, but it's gonna be all last minute.
282 00:14:26,040 00:14:27,600 In the grill, on the plate, plating. In the grill, on the plate, plating.
283 00:14:27,800 00:14:30,400 So... pressure is on. So... pressure is on.
284 00:14:32,600 00:14:35,240 SHANNON: Here it is. This is his money for jam. Money for jam, eh? SHANNON: Here it is. This is his money for jam. Money for jam, eh?
285 00:14:35,440 00:14:37,560 This is where he shines. (CHUCKLES) This is where he shines. (CHUCKLES)
286 00:14:37,760 00:14:39,200 Start pushing now. Start pushing now.
287 00:14:40,200 00:14:44,080 You have five minutes to go until we need your plates on the pass. You have five minutes to go until we need your plates on the pass.
288 00:14:44,280 00:14:48,200 Five minutes. Let's give them a little... crisp again. Five minutes. Let's give them a little... crisp again.
289 00:14:48,400 00:14:50,880 COLLETTE: The heart's beginning to pound in the chest. COLLETTE: The heart's beginning to pound in the chest.
290 00:14:54,840 00:14:57,240 My piece of duck could have been undercooked. My piece of duck could have been undercooked.
291 00:14:57,440 00:15:00,400 I was not too sure really because I don't cook duck legs very often. I was not too sure really because I don't cook duck legs very often.
292 00:15:03,080 00:15:05,600 We need to see your plates on the pass in one minute. We need to see your plates on the pass in one minute.
293 00:15:05,800 00:15:07,160 One minute. One minute.
294 00:15:07,360 00:15:10,400 I was really proud of it. Topped it off with a little bit of greenness. I was really proud of it. Topped it off with a little bit of greenness.
295 00:15:10,600 00:15:11,880 Yeah, absolutely proud. Yeah, absolutely proud.
296 00:15:12,080 00:15:13,560 Well done, Collette. Well done, Collette.
297 00:15:13,760 00:15:14,680 Phew! Phew!
298 00:15:14,880 00:15:17,480 There's nowhere to hide when you plate a dish up like that. There's nowhere to hide when you plate a dish up like that.
299 00:15:17,680 00:15:20,520 You're putting all those elements there for everyone to see. You're putting all those elements there for everyone to see.
300 00:15:20,720 00:15:22,680 I suppose I was baring my soul. I suppose I was baring my soul.
301 00:15:26,680 00:15:29,640 All the flavours came together but anything can happen All the flavours came together but anything can happen
302 00:15:29,840 00:15:32,480 and you have to be prepared for that as well. and you have to be prepared for that as well.
303 00:15:32,680 00:15:34,480 Making my mouth water already. (LAUGHS) Making my mouth water already. (LAUGHS)
304 00:15:35,640 00:15:37,440 So, Mark, how's your blast from the past? So, Mark, how's your blast from the past?
305 00:15:37,640 00:15:40,840 Look, it's lovely. That is just spot on. Look, it's lovely. That is just spot on.
306 00:15:41,040 00:15:42,760 DAN HONG: So we've come to that time. DAN HONG: So we've come to that time.
307 00:15:42,960 00:15:44,760 COLLETTE: I'm feeling very emotional. COLLETTE: I'm feeling very emotional.
308 00:15:44,960 00:15:47,480 The best plate on the pass was... The best plate on the pass was...
309 00:15:54,280 00:15:56,280 MAEVE O'MEARA: Our two home cooks and sous chef Jamie MAEVE O'MEARA: Our two home cooks and sous chef Jamie
310 00:15:56,480 00:15:59,840 have just completed their best versions of the classic dish have just completed their best versions of the classic dish
311 00:16:00,040 00:16:02,280 duck with potatoes and sauce. duck with potatoes and sauce.
312 00:16:02,480 00:16:07,160 Judge Mark will now see and taste their dishes for the first time. Judge Mark will now see and taste their dishes for the first time.
313 00:16:07,360 00:16:09,400 Hello! Hi. Hello! Hi.
314 00:16:09,600 00:16:13,920 So, I'm really, really excited for you to be tasting dishes So, I'm really, really excited for you to be tasting dishes
315 00:16:14,120 00:16:16,240 that just contain so much attention to detail that just contain so much attention to detail
316 00:16:16,440 00:16:19,800 from these three fantastic cooks. from these three fantastic cooks.
317 00:16:21,000 00:16:24,360 DAN HONG: This is duck with cherry and madeira sauce, DAN HONG: This is duck with cherry and madeira sauce,
318 00:16:24,560 00:16:27,400 with potato puree and vegetables. with potato puree and vegetables.
319 00:16:27,600 00:16:30,120 Very classic combinations. Mmm. Very classic combinations. Mmm.
320 00:16:30,320 00:16:33,600 Presentation looks a bit odd, actually. It's a bit haphazard. Presentation looks a bit odd, actually. It's a bit haphazard.
321 00:16:33,800 00:16:36,600 But it all comes down to flavour for me. But it all comes down to flavour for me.
322 00:16:39,920 00:16:42,320 I'm gonna taste that by itself first. I'm gonna taste that by itself first.
323 00:16:45,800 00:16:48,880 Very flavoursome. Seasoned really well. Very flavoursome. Seasoned really well.
324 00:16:50,400 00:16:52,120 Cooked well too. Cooked well too.
325 00:16:53,960 00:16:56,480 The sauce. Can't get enough sauce. The sauce. Can't get enough sauce.
326 00:16:56,680 00:16:58,640 I like a really healthy dousing. I like heaps of sauce. I like a really healthy dousing. I like heaps of sauce.
327 00:16:58,840 00:17:00,840 Yeah. I'm a sauce freak! Yeah. Yeah. I'm a sauce freak! Yeah.
328 00:17:01,040 00:17:04,400 The sauce is really nice. It cuts through that duck fat. The sauce is really nice. It cuts through that duck fat.
329 00:17:06,440 00:17:08,960 The potato is nice and creamy The potato is nice and creamy
330 00:17:09,160 00:17:11,920 and that texture is just so smooth on your mouth and that texture is just so smooth on your mouth
331 00:17:12,120 00:17:15,600 and there's a really nice crunch through the whole thing as well. and there's a really nice crunch through the whole thing as well.
332 00:17:15,800 00:17:20,440 All up, the duck's really nice, seasoned really nice, All up, the duck's really nice, seasoned really nice,
333 00:17:20,640 00:17:22,320 but the cherry and madeira sauce - but the cherry and madeira sauce -
334 00:17:22,520 00:17:24,760 look, it's lovely, but... look, it's lovely, but...
335 00:17:27,120 00:17:29,280 ..but you get this punch of madeira straight in ..but you get this punch of madeira straight in
336 00:17:29,480 00:17:34,280 and I think the balance with the cherry is just a bit out. and I think the balance with the cherry is just a bit out.
337 00:17:36,320 00:17:41,600 This is duck legs with a citrus sauce and duchess potatoes. This is duck legs with a citrus sauce and duchess potatoes.
338 00:17:41,800 00:17:44,360 Ooh, duck leg. Isn't that yummy? Ooh, duck leg. Isn't that yummy?
339 00:17:44,560 00:17:46,600 Making my mouth water already. Making my mouth water already.
340 00:17:47,640 00:17:51,080 Blast from the past with those duchess potatoes. Blast from the past with those duchess potatoes.
341 00:17:51,280 00:17:54,320 I love the colour of that duck leg. I love the colour of that duck leg.
342 00:17:54,520 00:17:56,400 It's beautiful on the outside. It's beautiful on the outside.
343 00:18:05,400 00:18:07,320 Duck leg is so juicy. Duck leg is so juicy.
344 00:18:07,520 00:18:09,880 It could have been done a little bit longer, I think. It could have been done a little bit longer, I think.
345 00:18:10,080 00:18:13,840 I think you'd have a hard time ripping that bone out of that I think you'd have a hard time ripping that bone out of that
346 00:18:14,040 00:18:15,760 and really breaking into it. and really breaking into it.
347 00:18:19,280 00:18:21,560 So, Mark, how was your blast from the past? So, Mark, how was your blast from the past?
348 00:18:21,760 00:18:24,200 Nice and fluffy on the inside. Nice and fluffy on the inside.
349 00:18:24,400 00:18:26,720 You've got that little bit of crunch on the outside. You've got that little bit of crunch on the outside.
350 00:18:26,920 00:18:29,120 Why not bring it back and, you know, showcase Why not bring it back and, you know, showcase
351 00:18:29,320 00:18:32,880 what a great style of... you know, doing a potato? what a great style of... you know, doing a potato?
352 00:18:33,080 00:18:35,440 Overall, great flavour combinations. Overall, great flavour combinations.
353 00:18:35,640 00:18:38,000 The duck could have been done a little bit longer, I think, The duck could have been done a little bit longer, I think,
354 00:18:38,200 00:18:39,880 so it was falling off the bone. so it was falling off the bone.
355 00:18:41,320 00:18:46,360 This is duck breast with Vichy carrots and dauphine potatoes. This is duck breast with Vichy carrots and dauphine potatoes.
356 00:18:46,560 00:18:48,680 Dauphine potatoes. Aren't they yummy? Dauphine potatoes. Aren't they yummy?
357 00:18:48,880 00:18:52,040 Everything's sort mapped out to perfection here. Everything's sort mapped out to perfection here.
358 00:18:52,240 00:18:53,640 It's all sitting on the plate. It's all sitting on the plate.
359 00:18:53,840 00:18:56,920 Each element is sitting there going, "Look at me!" It looks nice. Each element is sitting there going, "Look at me!" It looks nice.
360 00:18:57,120 00:18:58,800 I can't wait to taste this. I can't wait to taste this.
361 00:19:06,960 00:19:10,400 The duck's beautiful. Melts in your mouth. The duck's beautiful. Melts in your mouth.
362 00:19:11,760 00:19:13,360 Seasoned to perfection. Seasoned to perfection.
363 00:19:13,560 00:19:16,960 It's really, really nice and moist It's really, really nice and moist
364 00:19:17,160 00:19:21,400 but there is a fat content in here as well but there is a fat content in here as well
365 00:19:21,600 00:19:23,720 which I would expect would be rendered out which I would expect would be rendered out
366 00:19:23,920 00:19:25,400 so that it'd be really crispy. so that it'd be really crispy.
367 00:19:25,600 00:19:27,600 I'm gonna try the potato. I'm gonna try the potato.
368 00:19:27,800 00:19:30,040 Look how light that is. Look how light that is.
369 00:19:34,040 00:19:36,520 Mmm. Really nice. Mmm. Really nice.
370 00:19:36,720 00:19:38,640 Really seasoned well. Really seasoned well.
371 00:19:38,840 00:19:44,200 Very aerated. It's very light and fluffy, which is... you'd expect. Very aerated. It's very light and fluffy, which is... you'd expect.
372 00:19:44,400 00:19:46,360 Coming from the choux pastry Coming from the choux pastry
373 00:19:46,560 00:19:49,320 and rising up in there with the potato. and rising up in there with the potato.
374 00:19:53,680 00:19:55,040 Carrot's beautiful. Carrot's beautiful.
375 00:19:55,240 00:19:58,920 You're smiling a lot, Mark. That's usually a good sign. You're smiling a lot, Mark. That's usually a good sign.
376 00:20:05,120 00:20:06,720 That's a killer jus too. That's a killer jus too.
377 00:20:06,920 00:20:08,680 That is just spot on. That is just spot on.
378 00:20:08,880 00:20:11,920 Another tough one. Three great representations. Another tough one. Three great representations.
379 00:20:12,120 00:20:14,120 All goes down to your decision. All goes down to your decision.
380 00:20:21,560 00:20:22,880 MAEVE O'MEARA: It's crunch time. MAEVE O'MEARA: It's crunch time.
381 00:20:23,080 00:20:25,960 Our two home cooks and sous chef Jamie have battled it out Our two home cooks and sous chef Jamie have battled it out
382 00:20:26,160 00:20:29,320 over the French classic duck with potatoes and sauce over the French classic duck with potatoes and sauce
383 00:20:29,520 00:20:34,280 and now blind-tasting judge Mark will decide if home-cooked passion and now blind-tasting judge Mark will decide if home-cooked passion
384 00:20:34,480 00:20:37,640 can win out over restaurant technique. can win out over restaurant technique.
385 00:20:37,840 00:20:39,720 Well, that was an awesome battle. Well, that was an awesome battle.
386 00:20:39,920 00:20:43,520 Third day of French week and it's duck, sauce and potatoes Third day of French week and it's duck, sauce and potatoes
387 00:20:43,720 00:20:45,560 and it was so open to interpretation. and it was so open to interpretation.
388 00:20:45,760 00:20:50,080 So, Stephane, how do you feel about the experience this evening? So, Stephane, how do you feel about the experience this evening?
389 00:20:50,280 00:20:52,000 Tonight was lots of pressure Tonight was lots of pressure
390 00:20:52,200 00:20:54,840 because I think everyone was really ready for a challenge because I think everyone was really ready for a challenge
391 00:20:55,040 00:20:59,200 and it's... as we can see - I mean, three beautiful plates. and it's... as we can see - I mean, three beautiful plates.
392 00:20:59,400 00:21:02,880 So we've got three great plates on the pass. So we've got three great plates on the pass.
393 00:21:03,080 00:21:05,040 Which was your favourite plate? Which was your favourite plate?
394 00:21:05,240 00:21:06,840 Look, they were all cracking plates. Look, they were all cracking plates.
395 00:21:07,040 00:21:08,760 They all had their own flavour profiles. They all had their own flavour profiles.
396 00:21:08,960 00:21:14,040 And for me, the best plate on the pass... And for me, the best plate on the pass...
397 00:21:21,960 00:21:23,440 ..was this one. ..was this one.
398 00:21:23,640 00:21:25,000 That's sous chef Jamie. (APPLAUSE) That's sous chef Jamie. (APPLAUSE)
399 00:21:25,200 00:21:30,800 That was your duck breast with Vichy carrots and dauphine potatoes. That was your duck breast with Vichy carrots and dauphine potatoes.
400 00:21:31,000 00:21:32,640 How do you feel, Jamie? Yeah, really good. How do you feel, Jamie? Yeah, really good.
401 00:21:32,880 00:21:36,840 It was more also about building on the start that Tara and Tom gave us as well It was more also about building on the start that Tara and Tom gave us as well
402 00:21:37,040 00:21:38,320 and to continue that on. and to continue that on.
403 00:21:38,520 00:21:40,520 And plus I couldn't let them get it over me at work And plus I couldn't let them get it over me at work
404 00:21:40,720 00:21:42,920 when we go back to the real world - I'd never hear the end of it. when we go back to the real world - I'd never hear the end of it.
405 00:21:43,120 00:21:45,000 This was a cracking plate. It was really nice. This was a cracking plate. It was really nice.
406 00:21:45,200 00:21:48,200 The duck was nice. It was really moist. The duck was nice. It was really moist.
407 00:21:48,400 00:21:52,120 And that jus was just... I almost licked it off the plate. And that jus was just... I almost licked it off the plate.
408 00:21:52,320 00:21:53,840 Well done. Thank you. Well done. Thank you.
409 00:21:58,440 00:22:00,920 So we've come to that time where we find out So we've come to that time where we find out
410 00:22:01,120 00:22:04,320 which plate didn't live up to Mark's expectations. which plate didn't live up to Mark's expectations.
411 00:22:04,520 00:22:07,360 The plate that didn't live up to my expectations was... The plate that didn't live up to my expectations was...
412 00:22:09,400 00:22:10,600 ..this one. ..this one.
413 00:22:10,800 00:22:14,520 So sorry, Stephane - that was your duck legs with a citrus sauce So sorry, Stephane - that was your duck legs with a citrus sauce
414 00:22:14,720 00:22:16,320 and duchess potatoes. and duchess potatoes.
415 00:22:16,520 00:22:19,400 Well, no, it's fine - I mean, yeah, for me it's interesting, Well, no, it's fine - I mean, yeah, for me it's interesting,
416 00:22:19,600 00:22:21,400 because I'm the French one here. because I'm the French one here.
417 00:22:21,600 00:22:22,920 So... (ALL LAUGH) So... (ALL LAUGH)
418 00:22:23,120 00:22:24,440 Stephane, it all came down to the duck. Stephane, it all came down to the duck.
419 00:22:24,640 00:22:28,680 It was just a little bit underdone. And sorry to see you go home. It was just a little bit underdone. And sorry to see you go home.
420 00:22:28,880 00:22:31,160 You've done France really proud. You've done France really proud.
421 00:22:32,400 00:22:36,480 Well, Collette, that means you are through to the final! Well, Collette, that means you are through to the final!
422 00:22:36,680 00:22:39,080 I'm feeling very emotional. I'm feeling very emotional.
423 00:22:39,280 00:22:41,360 I was really expecting to go home. I was really expecting to go home.
424 00:22:41,560 00:22:42,840 I can't believe it. I can't believe it.
425 00:22:43,040 00:22:46,720 Congratulations again to restaurant Montrachet. Congratulations again to restaurant Montrachet.
426 00:22:46,920 00:22:50,560 Another win. And congratulations to Collette. Another win. And congratulations to Collette.
427 00:22:50,760 00:22:53,280 You'll face off against head chef Shannon. Well done. You'll face off against head chef Shannon. Well done.
428 00:22:55,000 00:22:56,280 Hug it out. Hug it out.
429 00:22:56,480 00:22:59,880 To suddenly be told that I got through... To suddenly be told that I got through...
430 00:23:00,080 00:23:01,880 ..I mean, I took a second and I thought, "What?" ..I mean, I took a second and I thought, "What?"
431 00:23:02,080 00:23:05,280 "Did they really say that?" I'm absolutely delighted. "Did they really say that?" I'm absolutely delighted.
432 00:23:06,880 00:23:08,040 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
433 00:23:08,280 00:23:11,760 In the last decade I've represented Australia twice in the Culinary Olympics. In the last decade I've represented Australia twice in the Culinary Olympics.
434 00:23:11,960 00:23:13,760 Hey, Shannon, I'm tasting. Hey, Shannon, I'm tasting.
435 00:23:13,960 00:23:18,320 I visualise this dish as being rings of beautiful white meringue. I visualise this dish as being rings of beautiful white meringue.
436 00:23:18,520 00:23:22,360 DAN HONG: One really refined vacherin and one really rustic vacherin. DAN HONG: One really refined vacherin and one really rustic vacherin.
437 00:23:22,560 00:23:23,840 Absolutely delicious. Absolutely delicious.
438 00:23:24,040 00:23:27,880 And later in the week, experience French cuisine at its finest, And later in the week, experience French cuisine at its finest,
439 00:23:28,080 00:23:30,640 with the professionals from restaurant Montrachet. with the professionals from restaurant Montrachet.
440 00:23:30,840 00:23:33,120 That's delicious. Butter makes everything better. That's delicious. Butter makes everything better.
441 00:23:33,320 00:23:34,520 Oh, yes. (LAUGHS) Oh, yes. (LAUGHS)