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1 00:00:02,080 00:00:05,040 MAEVE O'MEARA: Tonight on The Chefs' Line, it's the final showdown MAEVE O'MEARA: Tonight on The Chefs' Line, it's the final showdown
2 00:00:05,240 00:00:08,560 between the head chef from French restaurant Montrachet between the head chef from French restaurant Montrachet
3 00:00:08,759 00:00:11,039 and last home cook standing Collette. and last home cook standing Collette.
4 00:00:11,240 00:00:13,800 I'm feeling really, really proud of myself I'm feeling really, really proud of myself
5 00:00:14,000 00:00:15,599 and I'm gonna give it my best shot. and I'm gonna give it my best shot.
6 00:00:15,800 00:00:19,160 All week she's showcased her creative flair with French cuisine... All week she's showcased her creative flair with French cuisine...
7 00:00:19,359 00:00:22,519 French love their butter. All of this is going into my potatoes. French love their butter. All of this is going into my potatoes.
8 00:00:22,719 00:00:24,640 ..and proven she's a force to be reckoned with. ..and proven she's a force to be reckoned with.
9 00:00:24,839 00:00:26,120 DAN HONG: Ohh! DAN HONG: Ohh!
10 00:00:26,320 00:00:28,480 MELISSA LEONG: That is the sound of happiness. MELISSA LEONG: That is the sound of happiness.
11 00:00:28,679 00:00:30,399 Absolutely spectacular. Absolutely spectacular.
12 00:00:30,600 00:00:32,359 Now it's the ultimate food fight Now it's the ultimate food fight
13 00:00:32,560 00:00:34,719 to find out if passion can beat the professional... to find out if passion can beat the professional...
14 00:00:34,920 00:00:37,679 SHANNON: I've represented Australia twice in the Culinary Olympics SHANNON: I've represented Australia twice in the Culinary Olympics
15 00:00:37,880 00:00:39,439 and twice for the world final. and twice for the world final.
16 00:00:39,640 00:00:42,880 ..judged by executive chef Dan Hong, ..judged by executive chef Dan Hong,
17 00:00:43,079 00:00:44,960 renowned chef Mark Olive renowned chef Mark Olive
18 00:00:45,159 00:00:47,479 and food writer Melissa Leong. and food writer Melissa Leong.
19 00:00:47,679 00:00:49,000 Let's cook! Let's cook!
20 00:00:49,200 00:00:50,840 Will Collette have what it takes Will Collette have what it takes
21 00:00:51,039 00:00:54,240 to outcook the most experienced of the chefs' line? to outcook the most experienced of the chefs' line?
22 00:01:05,920 00:01:09,120 This week has been a grand battle between four home cooks... This week has been a grand battle between four home cooks...
23 00:01:09,319 00:01:11,200 Well done. Well done. Congratulations. Well done. Well done. Congratulations.
24 00:01:11,400 00:01:14,760 ..and one of Brisbane's favourite French restaurants, Montrachet. ..and one of Brisbane's favourite French restaurants, Montrachet.
25 00:01:14,960 00:01:17,239 The dish tastes exactly the way it should be in a restaurant. The dish tastes exactly the way it should be in a restaurant.
26 00:01:17,439 00:01:19,200 Our home cooks have been competing for the chance Our home cooks have been competing for the chance
27 00:01:19,400 00:01:22,120 to take on owner and head chef Shannon. to take on owner and head chef Shannon.
28 00:01:22,319 00:01:24,319 I'm a very competitive person. I'm a very competitive person.
29 00:01:24,519 00:01:26,120 And now only one home cook is left - And now only one home cook is left -
30 00:01:26,319 00:01:28,760 business owner and mother of two Collette. business owner and mother of two Collette.
31 00:01:28,960 00:01:31,799 I feel very emotional. I was expecting to go home! I feel very emotional. I was expecting to go home!
32 00:01:32,000 00:01:33,520 I just lose myself in my kitchen. I just lose myself in my kitchen.
33 00:01:33,719 00:01:35,560 I love French cooking. I love French cooking.
34 00:01:35,759 00:01:38,159 There's so much to learn. There's new challenges all the time. There's so much to learn. There's new challenges all the time.
35 00:01:38,359 00:01:39,799 Oh! Really good. Oh! Really good.
36 00:01:40,000 00:01:44,000 Once you start to taste French food, you want more of it. Once you start to taste French food, you want more of it.
37 00:01:44,200 00:01:45,759 It doesn't get any better than this. It doesn't get any better than this.
38 00:01:45,960 00:01:48,039 Now she's worked her way up the chefs' line Now she's worked her way up the chefs' line
39 00:01:48,240 00:01:50,280 to take on head chef Shannon. to take on head chef Shannon.
40 00:01:50,479 00:01:53,240 French cooking today has changed and it's always evolving. French cooking today has changed and it's always evolving.
41 00:01:53,439 00:01:55,039 Two scallops, one salmon. Two scallops, one salmon.
42 00:01:55,240 00:01:58,960 Shannon is head chef and owner of Brisbane restaurant Montrachet... Shannon is head chef and owner of Brisbane restaurant Montrachet...
43 00:01:59,159 00:02:00,840 We make a few types of bread here every morning. We make a few types of bread here every morning.
44 00:02:01,079 00:02:04,400 Making fresh bread adds a real authenticity to this French restaurant. Making fresh bread adds a real authenticity to this French restaurant.
45 00:02:04,599 00:02:06,560 Ooh! That's a beautiful baguette. Ooh! That's a beautiful baguette.
46 00:02:06,760 00:02:07,760 (GASPS) (GASPS)
47 00:02:07,959 00:02:11,199 ..where French classics sit alongside contemporary delights. ..where French classics sit alongside contemporary delights.
48 00:02:13,000 00:02:15,080 That is just simply beautiful chicken. That is just simply beautiful chicken.
49 00:02:15,280 00:02:18,159 A dish like this is the real cornerstone of French cooking. A dish like this is the real cornerstone of French cooking.
50 00:02:18,360 00:02:20,879 Will Collette's love and passion for French cuisine Will Collette's love and passion for French cuisine
51 00:02:21,079 00:02:23,560 be enough to outcook head chef Shannon? be enough to outcook head chef Shannon?
52 00:02:23,759 00:02:25,240 I am super nervous now I am super nervous now
53 00:02:25,439 00:02:27,319 and the heart's really beginning to beat and pound and the heart's really beginning to beat and pound
54 00:02:27,520 00:02:29,120 in this little chest of mine. in this little chest of mine.
55 00:02:31,039 00:02:34,199 Collette, congratulations for making it into the final! Collette, congratulations for making it into the final!
56 00:02:34,400 00:02:38,240 I am super, super excited. Happy dance going on inside. I am super, super excited. Happy dance going on inside.
57 00:02:38,439 00:02:40,159 Fantastic. Awesome. Fantastic. Awesome.
58 00:02:40,360 00:02:43,039 Get it on, Shannon! (LAUGHS) Get it on, Shannon! (LAUGHS)
59 00:02:43,240 00:02:47,079 I'm on a roll and I've learnt lots from the previous contestants I'm on a roll and I've learnt lots from the previous contestants
60 00:02:47,280 00:02:50,479 and lots from the chefs here as well tonight, so I'm gonna go for it. and lots from the chefs here as well tonight, so I'm gonna go for it.
61 00:02:50,680 00:02:52,840 Head Chef Shannon, how confident are you feeling? Head Chef Shannon, how confident are you feeling?
62 00:02:53,039 00:02:55,680 I'm, uh, confident, uh, I will cook well today. I'm, uh, confident, uh, I will cook well today.
63 00:02:55,879 00:02:59,599 If I don't, when we go home, I'm gonna be in for a hard few days. If I don't, when we go home, I'm gonna be in for a hard few days.
64 00:02:59,800 00:03:01,919 (ALL LAUGH) (ALL LAUGH)
65 00:03:02,120 00:03:04,520 So, Collette, Head Chef Shannon, So, Collette, Head Chef Shannon,
66 00:03:04,719 00:03:08,039 we would like to taste your best... we would like to taste your best...
67 00:03:08,240 00:03:10,120 ..vacherin dessert. ..vacherin dessert.
68 00:03:12,719 00:03:14,759 Originating from the north-east of France, Originating from the north-east of France,
69 00:03:14,960 00:03:18,039 vacherin is deceptively light and refreshing, vacherin is deceptively light and refreshing,
70 00:03:18,240 00:03:22,039 with its layers of creamy ice-cream and crisp meringue. with its layers of creamy ice-cream and crisp meringue.
71 00:03:22,240 00:03:24,280 The meringue discs are the star The meringue discs are the star
72 00:03:24,479 00:03:28,920 and should be thin with a crisp shell and slight chewiness in the centre. and should be thin with a crisp shell and slight chewiness in the centre.
73 00:03:29,120 00:03:31,079 It's the passion of home cooking It's the passion of home cooking
74 00:03:31,280 00:03:35,479 versus the expertise and technique of a professional chef. versus the expertise and technique of a professional chef.
75 00:03:35,680 00:03:37,800 Which will impress our judge this evening? Which will impress our judge this evening?
76 00:03:38,000 00:03:39,280 Not entirely sure, Not entirely sure,
77 00:03:39,479 00:03:41,840 but that particular judge will be blind-taste-testing, but that particular judge will be blind-taste-testing,
78 00:03:42,039 00:03:44,879 so they won't know who cooked what. so they won't know who cooked what.
79 00:03:45,079 00:03:47,079 And tonight, that will be you, Dan. And tonight, that will be you, Dan.
80 00:03:47,280 00:03:50,079 Can't wait to see what I'm gonna taste. Awesome. Can't wait to see what I'm gonna taste. Awesome.
81 00:03:50,280 00:03:52,039 (CHUCKLES) (CHUCKLES)
82 00:03:53,199 00:03:57,520 You both have 90 minutes to get your vacherins on the pass. You both have 90 minutes to get your vacherins on the pass.
83 00:03:57,719 00:03:59,920 So, good luck, and let's cook! So, good luck, and let's cook!
84 00:04:11,680 00:04:14,560 SHANNON: I'm a very competitive person, which most chefs are. SHANNON: I'm a very competitive person, which most chefs are.
85 00:04:14,759 00:04:16,959 In the last decade, I've represented Australia twice In the last decade, I've represented Australia twice
86 00:04:17,160 00:04:18,920 in the Culinary Olympics. in the Culinary Olympics.
87 00:04:19,120 00:04:21,079 I guess I've taken it to the extreme level. I guess I've taken it to the extreme level.
88 00:04:22,120 00:04:24,879 The chances of me winning, I haven't even contemplated that. The chances of me winning, I haven't even contemplated that.
89 00:04:25,079 00:04:26,800 I am up against the head chef I am up against the head chef
90 00:04:27,000 00:04:29,600 of one of Australia's best French restaurants. of one of Australia's best French restaurants.
91 00:04:29,800 00:04:31,360 What hope have I got? What hope have I got?
92 00:04:37,759 00:04:39,759 When I was told that we had to cook a vacherin, When I was told that we had to cook a vacherin,
93 00:04:39,959 00:04:43,279 I thought, "Oh, thank goodness I know what a vacherin is." I thought, "Oh, thank goodness I know what a vacherin is."
94 00:04:43,480 00:04:46,399 It's, I guess, what the French equivalent is to a pavlova. It's, I guess, what the French equivalent is to a pavlova.
95 00:04:46,600 00:04:49,399 What I'm doing is pistachio meringue, What I'm doing is pistachio meringue,
96 00:04:49,600 00:04:52,120 a bit of Chantilly cream, which is beautifully French, a bit of Chantilly cream, which is beautifully French,
97 00:04:52,319 00:04:53,600 ice-cream, strawberries, ice-cream, strawberries,
98 00:04:53,800 00:04:55,920 and finish off with beautiful raspberries and berries, and finish off with beautiful raspberries and berries,
99 00:04:56,120 00:04:57,759 dressed with a gorgeous coulis. dressed with a gorgeous coulis.
100 00:04:59,319 00:05:01,519 Hey, Shannon? I'm tasting. Hey, Shannon? I'm tasting.
101 00:05:02,839 00:05:04,600 The meringues look good. I've just pinched them. The meringues look good. I've just pinched them.
102 00:05:04,800 00:05:07,160 There's no sugar there, so that should be awesome. There's no sugar there, so that should be awesome.
103 00:05:07,360 00:05:12,759 I visualised this dish as being rings of beautiful white meringue, I visualised this dish as being rings of beautiful white meringue,
104 00:05:12,959 00:05:14,920 and I wanted to put pistachios in there and I wanted to put pistachios in there
105 00:05:15,120 00:05:16,800 to give it that textural crunch. to give it that textural crunch.
106 00:05:18,319 00:05:20,839 I usually do great meringues, so that's not bad, I usually do great meringues, so that's not bad,
107 00:05:21,040 00:05:24,360 and I make lots of ice-cream, so, OK, this is looking quite good. and I make lots of ice-cream, so, OK, this is looking quite good.
108 00:05:26,879 00:05:29,399 And those circles have now gone into the oven at 130. And those circles have now gone into the oven at 130.
109 00:05:29,600 00:05:31,720 I'm gonna give them about 25, 30 minutes, I'm gonna give them about 25, 30 minutes,
110 00:05:31,920 00:05:34,120 hopefully catching them before they actually brown. hopefully catching them before they actually brown.
111 00:05:34,319 00:05:37,279 Looks good, it piped beautifully, so I think it's gonna be great. Looks good, it piped beautifully, so I think it's gonna be great.
112 00:05:39,879 00:05:42,920 MAEVE O'MEARA: Head chef Shannon will prepare a more traditional vacherin MAEVE O'MEARA: Head chef Shannon will prepare a more traditional vacherin
113 00:05:43,120 00:05:45,480 from Montrachet's menu. from Montrachet's menu.
114 00:05:45,680 00:05:47,519 This dish is really keeping in the true essence This dish is really keeping in the true essence
115 00:05:47,720 00:05:49,279 of a classical vacherin. of a classical vacherin.
116 00:05:50,600 00:05:52,720 Um, we have three different types of ice-cream - Um, we have three different types of ice-cream -
117 00:05:52,920 00:05:56,120 vanilla, coffee and strawberry sorbet. vanilla, coffee and strawberry sorbet.
118 00:05:56,319 00:05:58,439 It's in between two piped layers of meringue It's in between two piped layers of meringue
119 00:05:58,639 00:06:02,000 with a fresh whipped creme Chantilly and macerated strawberries. with a fresh whipped creme Chantilly and macerated strawberries.
120 00:06:02,199 00:06:06,199 Creaming now the yolks and the sugar and vanilla and the dextrose, Creaming now the yolks and the sugar and vanilla and the dextrose,
121 00:06:06,399 00:06:08,160 ready to, uh, finish the anglaise, ready to, uh, finish the anglaise,
122 00:06:08,360 00:06:10,800 the vanilla and the coffee ice-cream. the vanilla and the coffee ice-cream.
123 00:06:12,040 00:06:14,759 It's hard to think about having strawberry and coffee together, It's hard to think about having strawberry and coffee together,
124 00:06:14,959 00:06:17,279 but in fact, classically, a vacherin included but in fact, classically, a vacherin included
125 00:06:17,480 00:06:18,879 these ice-creams and sorbet. these ice-creams and sorbet.
126 00:06:19,079 00:06:20,519 We need to get the temperature right We need to get the temperature right
127 00:06:20,720 00:06:22,839 so we're setting the protein of the yolk. so we're setting the protein of the yolk.
128 00:06:23,040 00:06:25,920 So we need to make sure the anglaise is at 82, 83 degrees, So we need to make sure the anglaise is at 82, 83 degrees,
129 00:06:26,120 00:06:28,279 then we want to hold it at that at least two to three minutes then we want to hold it at that at least two to three minutes
130 00:06:28,480 00:06:30,759 to make sure all the protein is set in the yolk, to make sure all the protein is set in the yolk,
131 00:06:30,959 00:06:32,800 and we should end up with a creamy ice-cream. and we should end up with a creamy ice-cream.
132 00:06:33,000 00:06:35,040 The hardest part of making the vacherin tonight The hardest part of making the vacherin tonight
133 00:06:35,240 00:06:37,959 was to ensure that the ice-creams were going to be churned in time. was to ensure that the ice-creams were going to be churned in time.
134 00:06:38,159 00:06:40,040 It's a little bit sticking yourself out there, It's a little bit sticking yourself out there,
135 00:06:40,240 00:06:43,319 because it's three different ice-creams to churn, not just one. because it's three different ice-creams to churn, not just one.
136 00:06:43,519 00:06:45,240 But I want to make sure we make the vacherin But I want to make sure we make the vacherin
137 00:06:45,439 00:06:46,720 the way we do at the restaurant, the way we do at the restaurant,
138 00:06:46,920 00:06:48,680 even in the hour-and-a-half time limit. even in the hour-and-a-half time limit.
139 00:06:49,879 00:06:51,840 How are you going? Yeah, good. How are you? How are you going? Yeah, good. How are you?
140 00:06:52,040 00:06:54,040 Good. You've had a big week this week. Good. You've had a big week this week.
141 00:06:54,240 00:06:57,079 You guys have done really well. Thank you. You guys have done really well. Thank you.
142 00:06:57,279 00:06:59,279 Do you think the big fella's taking it really serious? Do you think the big fella's taking it really serious?
143 00:06:59,480 00:07:02,800 Oh, definitely. You can see the competitive spirit coming out. Oh, definitely. You can see the competitive spirit coming out.
144 00:07:03,000 00:07:04,759 It's a really popular dish on the menu? It's a really popular dish on the menu?
145 00:07:04,959 00:07:07,240 Yeah, it is. We sell a lot of them. Really popular. Yeah, it is. We sell a lot of them. Really popular.
146 00:07:07,439 00:07:10,240 I think the sound of the cream and strawberries and meringue I think the sound of the cream and strawberries and meringue
147 00:07:10,439 00:07:11,759 really gets people going. really gets people going.
148 00:07:11,959 00:07:14,199 And you can taste all the individual things - And you can taste all the individual things -
149 00:07:14,399 00:07:16,319 it doesn't sort of just meld into one. it doesn't sort of just meld into one.
150 00:07:20,360 00:07:22,800 You've all cooked against Collette. How do you think she's going? You've all cooked against Collette. How do you think she's going?
151 00:07:23,000 00:07:25,480 She's motoring along. She's a quiet achiever. She's motoring along. She's a quiet achiever.
152 00:07:25,680 00:07:27,040 The little engine that could. The little engine that could.
153 00:07:27,240 00:07:29,639 She's been watching you guys all this week... She's been watching you guys all this week...
154 00:07:29,839 00:07:31,120 Oh, yeah, she has. Oh, yeah, she has.
155 00:07:31,319 00:07:33,040 ..and she's picked up little tips along the way. ..and she's picked up little tips along the way.
156 00:07:33,240 00:07:34,560 That's what it's about. That's what it's about.
157 00:07:34,759 00:07:37,199 We haven't come here to destroy people's confidence or anything. We haven't come here to destroy people's confidence or anything.
158 00:07:37,399 00:07:41,199 It's about just enjoying what we see from them and they see from us It's about just enjoying what we see from them and they see from us
159 00:07:41,399 00:07:43,000 and everyone goes home happy. and everyone goes home happy.
160 00:07:45,600 00:07:48,639 So, what I'm making is my French vanilla ice-cream. So, what I'm making is my French vanilla ice-cream.
161 00:07:48,840 00:07:51,560 In here I've got milk, cream, a little bit of salt In here I've got milk, cream, a little bit of salt
162 00:07:51,759 00:07:56,120 and some vanilla pods to get that real vanilla taste. and some vanilla pods to get that real vanilla taste.
163 00:07:56,319 00:07:59,680 I've got in here eight egg yolks that I've actually whisked together. I've got in here eight egg yolks that I've actually whisked together.
164 00:07:59,879 00:08:02,240 Now, if I tip those straight into here, they'll probably curdle, Now, if I tip those straight into here, they'll probably curdle,
165 00:08:02,439 00:08:03,720 so what I've done is so what I've done is
166 00:08:03,920 00:08:06,399 I've introduced a bit of the hot substance into the eggs, I've introduced a bit of the hot substance into the eggs,
167 00:08:06,600 00:08:08,360 whipped it up, repeated that, whipped it up, repeated that,
168 00:08:08,560 00:08:11,839 so now when these go in there, they should be happy bunnies together. so now when these go in there, they should be happy bunnies together.
169 00:08:14,360 00:08:17,079 OK, so, look, this custard has got really nice and thick now, OK, so, look, this custard has got really nice and thick now,
170 00:08:17,279 00:08:19,839 and there's a great French technique called 'nappe', and there's a great French technique called 'nappe',
171 00:08:20,040 00:08:21,959 and what you do is you pop your spoon in and what you do is you pop your spoon in
172 00:08:22,160 00:08:23,959 and then you drag your finger through, and then you drag your finger through,
173 00:08:24,160 00:08:27,079 and if it doesn't... go - it stays parted like the Red Sea, and if it doesn't... go - it stays parted like the Red Sea,
174 00:08:27,279 00:08:28,560 you know it's ready to go. you know it's ready to go.
175 00:08:28,759 00:08:30,319 So, this is looking good. So, this is looking good.
176 00:08:31,959 00:08:33,399 Collette. Hello. Hi. Collette. Hello. Hi.
177 00:08:33,600 00:08:35,200 MARK OLIVE: How are you going there, doll? I'm good. MARK OLIVE: How are you going there, doll? I'm good.
178 00:08:35,399 00:08:37,759 I'm trying to cool this down with the dry ice, which is cold, here, I'm trying to cool this down with the dry ice, which is cold, here,
179 00:08:37,960 00:08:39,840 and the meringues are heating me up from down here. and the meringues are heating me up from down here.
180 00:08:40,039 00:08:42,519 This is obviously your anglaise base for your ice-cream. This is obviously your anglaise base for your ice-cream.
181 00:08:42,720 00:08:44,000 It is, yes. Yes. It is, yes. Yes.
182 00:08:44,200 00:08:46,360 Love it. Classic vanilla bean. And it's decadently rich. Love it. Classic vanilla bean. And it's decadently rich.
183 00:08:46,559 00:08:48,679 You know, the eight egg yolks just make it so creamy. You know, the eight egg yolks just make it so creamy.
184 00:08:48,879 00:08:51,960 It's just gorgeous, and you know, when I make it, It's just gorgeous, and you know, when I make it,
185 00:08:52,159 00:08:54,360 the hardest thing is not eating it. the hardest thing is not eating it.
186 00:08:54,559 00:08:56,399 (BOTH LAUGH) It is delicious! (BOTH LAUGH) It is delicious!
187 00:08:56,600 00:08:58,360 Do you make it often? I do! Do you make it often? I do!
188 00:08:58,559 00:09:00,960 But obviously, I do it over a longer period of time. But obviously, I do it over a longer period of time.
189 00:09:01,159 00:09:03,919 So, you know, I want to get this as cold as I can, but time is ticking, So, you know, I want to get this as cold as I can, but time is ticking,
190 00:09:04,120 00:09:07,120 so I'm gonna have to stop and get it into the ice-cream maker soon. so I'm gonna have to stop and get it into the ice-cream maker soon.
191 00:09:07,320 00:09:10,360 The ice-cream adds that coldness and that creaminess, The ice-cream adds that coldness and that creaminess,
192 00:09:10,559 00:09:12,360 so I really wanted that on my dish. so I really wanted that on my dish.
193 00:09:12,559 00:09:15,360 I really need my French vanilla ice-cream to set. I really need my French vanilla ice-cream to set.
194 00:09:15,559 00:09:17,120 They're not up to my usual standard. They're not up to my usual standard.
195 00:09:17,320 00:09:21,000 It turned out undercooked and a little bit sad. It turned out undercooked and a little bit sad.
196 00:09:22,080 00:09:24,720 French recipes require a little bit more discipline and technique French recipes require a little bit more discipline and technique
197 00:09:24,919 00:09:26,360 to make sure everything is done right. to make sure everything is done right.
198 00:09:26,559 00:09:31,519 Probably one of the toughest decisions I've ever had to make. Probably one of the toughest decisions I've ever had to make.
199 00:09:39,000 00:09:42,720 30 minutes, guys. We've just got under 30 minutes. 30 minutes, guys. We've just got under 30 minutes.
200 00:09:42,919 00:09:44,840 MAEVE O'MEARA: It's the final battle of French week MAEVE O'MEARA: It's the final battle of French week
201 00:09:45,039 00:09:48,240 between head chef Shannon and home cook Collette. between head chef Shannon and home cook Collette.
202 00:09:48,440 00:09:51,960 They're creating the classic French dessert vacherin, They're creating the classic French dessert vacherin,
203 00:09:52,159 00:09:56,120 all in an attempt to impress Dan, who will taste and judge their dishes. all in an attempt to impress Dan, who will taste and judge their dishes.
204 00:09:56,320 00:09:58,159 COLLETTE: OK, so, my meringues are in the oven. COLLETTE: OK, so, my meringues are in the oven.
205 00:09:58,360 00:10:00,679 I've turned the heat off and they're just drying out. I've turned the heat off and they're just drying out.
206 00:10:00,879 00:10:03,039 Ice-cream is finally in the ice-cream maker Ice-cream is finally in the ice-cream maker
207 00:10:03,240 00:10:05,080 churning away, getting nice and thick, churning away, getting nice and thick,
208 00:10:05,279 00:10:07,960 and I'm just about to start my raspberry coulis. and I'm just about to start my raspberry coulis.
209 00:10:10,519 00:10:13,200 French recipes require a little bit more discipline and technique French recipes require a little bit more discipline and technique
210 00:10:13,399 00:10:14,919 to make sure everything is done right. to make sure everything is done right.
211 00:10:15,120 00:10:16,720 Everything has to be cooked in the right order Everything has to be cooked in the right order
212 00:10:16,919 00:10:18,200 and at the right temperature and at the right temperature
213 00:10:18,399 00:10:20,399 and it needs to be really perfect. and it needs to be really perfect.
214 00:10:21,639 00:10:23,679 CHEF: Yeah, she's up against some stiff competition. CHEF: Yeah, she's up against some stiff competition.
215 00:10:23,879 00:10:25,840 I mean, even I wouldn't like to be on Collette's bench, I mean, even I wouldn't like to be on Collette's bench,
216 00:10:26,039 00:10:27,840 to be honest with you. (LAUGHS) to be honest with you. (LAUGHS)
217 00:10:30,559 00:10:32,679 The meringue has to be really white, The meringue has to be really white,
218 00:10:32,879 00:10:36,159 quite thin, in my opinion, quite crispy too. quite thin, in my opinion, quite crispy too.
219 00:10:36,360 00:10:41,399 I'm open to any fruit as long as it's really sweet and really juicy. I'm open to any fruit as long as it's really sweet and really juicy.
220 00:10:41,600 00:10:45,799 And cream is definitely a main component of the vacherin, And cream is definitely a main component of the vacherin,
221 00:10:46,000 00:10:48,000 and I'd like to see a little bit of flavour in there too, and I'd like to see a little bit of flavour in there too,
222 00:10:48,200 00:10:50,399 like a vanilla bean or something like that. like a vanilla bean or something like that.
223 00:10:50,600 00:10:51,879 I can't wait. I can't wait.
224 00:10:52,080 00:10:54,000 Well, just make sure you leave some for us on the pass! Well, just make sure you leave some for us on the pass!
225 00:10:54,200 00:10:55,559 Can't promise you, mate. (LAUGHS) Can't promise you, mate. (LAUGHS)
226 00:10:55,759 00:10:57,480 Well, it's good to leave things on a light note, Well, it's good to leave things on a light note,
227 00:10:57,679 00:10:59,360 so with that, we'll bid you adieu. so with that, we'll bid you adieu.
228 00:11:03,960 00:11:06,039 Hello, Shannon. How are you? Hey, Shannon. Hello, Shannon. How are you? Hey, Shannon.
229 00:11:06,240 00:11:09,559 You're looking very, very focused in your meringue piping. You're looking very, very focused in your meringue piping.
230 00:11:09,759 00:11:14,279 Tell us a little bit about what your vacherin dessert is. Tell us a little bit about what your vacherin dessert is.
231 00:11:14,480 00:11:18,600 So, this vacherin is something I experienced with a lady So, this vacherin is something I experienced with a lady
232 00:11:18,799 00:11:22,320 in a small town called Carcassonne, in the south-west of France. in a small town called Carcassonne, in the south-west of France.
233 00:11:22,519 00:11:26,200 Three ice-creams - vanilla, coffee and strawberry. Three ice-creams - vanilla, coffee and strawberry.
234 00:11:26,399 00:11:28,320 It's really a classical way to serve vacherin, It's really a classical way to serve vacherin,
235 00:11:28,519 00:11:30,120 these three different types of ice-cream. these three different types of ice-cream.
236 00:11:30,320 00:11:32,240 What are you doing here now, Shannon? What are you doing here now, Shannon?
237 00:11:32,440 00:11:33,840 This is, uh, coffee. Right, OK. This is, uh, coffee. Right, OK.
238 00:11:34,039 00:11:35,679 I microplane the coffee onto the meringue, I microplane the coffee onto the meringue,
239 00:11:35,879 00:11:38,320 and it's a beautiful little bitterness and it's a beautiful little bitterness
240 00:11:38,519 00:11:40,440 that goes through the meringue that goes through the meringue
241 00:11:40,639 00:11:43,000 and complements the freshness of the strawberry, and complements the freshness of the strawberry,
242 00:11:43,200 00:11:44,840 the creaminess of the vanilla. the creaminess of the vanilla.
243 00:11:45,039 00:11:47,919 Believe it or not, when you have coffee and lime together, Believe it or not, when you have coffee and lime together,
244 00:11:48,120 00:11:49,399 it's an amazing flavour. it's an amazing flavour.
245 00:11:49,600 00:11:51,440 So, with the lime zested over the strawberry So, with the lime zested over the strawberry
246 00:11:51,639 00:11:54,399 with this bitterness, the coffee, it's really, really special. with this bitterness, the coffee, it's really, really special.
247 00:11:54,600 00:11:56,320 For me, the perfect meringue for a vacherin For me, the perfect meringue for a vacherin
248 00:11:56,519 00:11:59,559 is to be nice and crispy but not crispy all the way through. is to be nice and crispy but not crispy all the way through.
249 00:11:59,759 00:12:01,120 You don't want it to be something You don't want it to be something
250 00:12:01,320 00:12:02,679 that just crumbles apart in your mouth, that just crumbles apart in your mouth,
251 00:12:02,879 00:12:06,600 and you want that little bit of softness in the centre. and you want that little bit of softness in the centre.
252 00:12:06,799 00:12:10,000 It makes it really, really beautiful to eat. It makes it really, really beautiful to eat.
253 00:12:14,200 00:12:19,240 So, my pistachio meringue should have been beautiful, white, crispy. So, my pistachio meringue should have been beautiful, white, crispy.
254 00:12:19,440 00:12:24,799 It turned out white, undercooked and a little bit sad. It turned out white, undercooked and a little bit sad.
255 00:12:25,000 00:12:27,279 Collette, how you going? You just pulled these out of the oven? Collette, how you going? You just pulled these out of the oven?
256 00:12:27,480 00:12:30,519 I have. I've just taken them out. They're not up to my usual standard. I have. I've just taken them out. They're not up to my usual standard.
257 00:12:30,720 00:12:32,879 They're usually a little bit crisper. They're usually a little bit crisper.
258 00:12:33,080 00:12:34,480 And they're normally dry. And they're normally dry.
259 00:12:34,679 00:12:36,679 So, I can see that these are a little bit wet still, So, I can see that these are a little bit wet still,
260 00:12:36,879 00:12:39,240 but time's against me, so I just need to get these off but time's against me, so I just need to get these off
261 00:12:39,440 00:12:40,879 and I'll see what I can do with them. and I'll see what I can do with them.
262 00:12:41,080 00:12:43,320 What I decided to do is I flipped them over, What I decided to do is I flipped them over,
263 00:12:43,519 00:12:46,200 put them on a bit of greaseproof paper, lifted that carefully up put them on a bit of greaseproof paper, lifted that carefully up
264 00:12:46,399 00:12:49,320 and shoved them back in the oven upside down. and shoved them back in the oven upside down.
265 00:12:49,519 00:12:52,039 They need to be crispy. Soggy meringue's not good. They need to be crispy. Soggy meringue's not good.
266 00:12:52,240 00:12:55,399 And if they needed to get brown, so be it. And if they needed to get brown, so be it.
267 00:12:58,000 00:13:00,559 One thing I learnt a lot in the last several years cooking in France One thing I learnt a lot in the last several years cooking in France
268 00:13:00,759 00:13:05,120 is to really... work and concentrate on seasonings, dressings - is to really... work and concentrate on seasonings, dressings -
269 00:13:05,320 00:13:07,960 flavours that really enhance the flavour flavours that really enhance the flavour
270 00:13:08,159 00:13:11,039 of the main ingredient you're trying to bring to the forefront. of the main ingredient you're trying to bring to the forefront.
271 00:13:11,240 00:13:15,279 So, the main garnish with the fruit, with my vacherin, is the strawberry, So, the main garnish with the fruit, with my vacherin, is the strawberry,
272 00:13:15,480 00:13:19,399 and I find with the zested lime and a little bit of icing sugar, and I find with the zested lime and a little bit of icing sugar,
273 00:13:19,600 00:13:21,519 it really makes the strawberry amazing it really makes the strawberry amazing
274 00:13:21,720 00:13:23,000 and really punch in your mouth, and really punch in your mouth,
275 00:13:23,200 00:13:24,480 so the strawberry doesn't get lost so the strawberry doesn't get lost
276 00:13:24,679 00:13:26,639 through all the ice-creams and sorbets and meringue - through all the ice-creams and sorbets and meringue -
277 00:13:26,840 00:13:28,440 the strawberry will really jump out at you. the strawberry will really jump out at you.
278 00:13:28,639 00:13:32,440 OK, now just making the creme Chantilly with some fresh vanilla, OK, now just making the creme Chantilly with some fresh vanilla,
279 00:13:32,639 00:13:34,720 and then I will macerate the strawberries... and then I will macerate the strawberries...
280 00:13:36,200 00:13:38,120 ..and cross my fingers for the ice-cream, ..and cross my fingers for the ice-cream,
281 00:13:38,320 00:13:39,799 and I'm ready to plate. and I'm ready to plate.
282 00:13:40,000 00:13:41,480 Under five minutes, guys. Under five minutes, guys.
283 00:13:41,679 00:13:46,159 You need to start plating soon. Five minutes and under. You need to start plating soon. Five minutes and under.
284 00:13:46,360 00:13:47,639 Hey, Shannon. Yes? Hey, Shannon. Yes?
285 00:13:47,840 00:13:49,600 How's the ice-cream going? Oh, getting there. How's the ice-cream going? Oh, getting there.
286 00:13:49,799 00:13:51,639 Yeah? Is yours getting nice and cold? Yeah? Is yours getting nice and cold?
287 00:13:51,840 00:13:54,440 I really needed my French vanilla ice-cream to set. I really needed my French vanilla ice-cream to set.
288 00:13:54,639 00:13:57,399 It came out, I put my finger in, I thought, "You beauty!" It came out, I put my finger in, I thought, "You beauty!"
289 00:13:59,039 00:14:01,679 Keep your cool, Collette. You're almost there. Keep your cool, Collette. You're almost there.
290 00:14:05,200 00:14:06,639 So, when it came to plating, So, when it came to plating,
291 00:14:06,840 00:14:09,960 I was worried about whether my stack would become tipsy-topsy, I was worried about whether my stack would become tipsy-topsy,
292 00:14:10,159 00:14:13,039 but I started off, the Chantilly cream held it in place. but I started off, the Chantilly cream held it in place.
293 00:14:13,240 00:14:15,720 I built it up and it started to look gorgeous. I built it up and it started to look gorgeous.
294 00:14:15,919 00:14:19,480 You've got a minute left, guys. One minute. Hustle. You've got a minute left, guys. One minute. Hustle.
295 00:14:35,320 00:14:36,759 10 seconds. 10 seconds.
296 00:14:40,879 00:14:42,840 Yay! Well done. Well done, dear. Well done. Yay! Well done. Well done, dear. Well done.
297 00:14:43,039 00:14:44,480 (APPLAUSE) (APPLAUSE)
298 00:14:49,279 00:14:53,480 It looked absolutely amazing. Each of those components were fantastic. It looked absolutely amazing. Each of those components were fantastic.
299 00:14:53,679 00:14:56,039 But they did taste yummy. But they did taste yummy.
300 00:14:59,000 00:15:00,639 I'm happy with the work that I've produced, I'm happy with the work that I've produced,
301 00:15:00,840 00:15:03,639 and whatever happens, we've all had a great time here. and whatever happens, we've all had a great time here.
302 00:15:03,840 00:15:06,200 I guess my main concern is if I don't win, I guess my main concern is if I don't win,
303 00:15:06,399 00:15:08,080 I'm going to not hear the end of this I'm going to not hear the end of this
304 00:15:08,279 00:15:10,000 for the next couple of weeks at least. for the next couple of weeks at least.
305 00:15:10,200 00:15:11,480 DAN HONG: It looks great. DAN HONG: It looks great.
306 00:15:11,679 00:15:13,879 MELISSA LEONG: The decision you're about to make tonight is huge. MELISSA LEONG: The decision you're about to make tonight is huge.
307 00:15:14,080 00:15:15,639 It's the final of French week. It's the final of French week.
308 00:15:15,840 00:15:19,919 One really refined vacherin and one really rustic vacherin. One really refined vacherin and one really rustic vacherin.
309 00:15:20,120 00:15:22,480 The best plate on the pass is... The best plate on the pass is...
310 00:15:33,399 00:15:36,639 MAEVE O'MEARA: Head chef Shannon and last home cook standing Collette MAEVE O'MEARA: Head chef Shannon and last home cook standing Collette
311 00:15:36,840 00:15:40,720 have just crafted their versions of the French dessert vacherin, have just crafted their versions of the French dessert vacherin,
312 00:15:40,919 00:15:45,480 and now blind-tasting judge Dan will taste their dishes. and now blind-tasting judge Dan will taste their dishes.
313 00:15:46,679 00:15:48,440 MELISSA LEONG: Hello. Hi, Dan. Hi! MELISSA LEONG: Hello. Hi, Dan. Hi!
314 00:15:48,639 00:15:52,240 You missed quite the intense final battle for French week. You missed quite the intense final battle for French week.
315 00:15:52,440 00:15:55,279 They look like two textbook vacherins, They look like two textbook vacherins,
316 00:15:55,480 00:15:58,200 you know, one a lot more refined than the other, you know, one a lot more refined than the other,
317 00:15:58,399 00:16:00,000 but I can't wait to tuck in. but I can't wait to tuck in.
318 00:16:01,480 00:16:05,120 Pistachio, vanilla and raspberry vacherin. Pistachio, vanilla and raspberry vacherin.
319 00:16:06,759 00:16:08,039 It looks great. It looks great.
320 00:16:08,240 00:16:10,480 I mean, look, you can see the layers of meringue I mean, look, you can see the layers of meringue
321 00:16:10,679 00:16:12,840 and a nice raspberry coulis on the side. and a nice raspberry coulis on the side.
322 00:16:13,039 00:16:15,320 And I love the presentation. Very classic. And I love the presentation. Very classic.
323 00:16:16,840 00:16:18,120 (CRACK!) (CRACK!)
324 00:16:18,320 00:16:19,759 Ooh! Ooh!
325 00:16:20,799 00:16:22,480 That's a very reassuring crunch. That's a very reassuring crunch.
326 00:16:36,000 00:16:38,200 Are the flavours there? Are the flavours there?
327 00:16:38,399 00:16:39,679 The flavours are totally there. The flavours are totally there.
328 00:16:39,879 00:16:41,759 I love the sweetness of that meringue. I love the sweetness of that meringue.
329 00:16:41,960 00:16:44,080 The addition of ice-cream was a nice touch. The addition of ice-cream was a nice touch.
330 00:16:44,279 00:16:47,159 I love that contrast in temperature as well. I love that contrast in temperature as well.
331 00:16:47,360 00:16:49,200 And the cream was whipped nicely. And the cream was whipped nicely.
332 00:16:49,399 00:16:50,919 I love the raspberry coulis I love the raspberry coulis
333 00:16:51,120 00:16:53,440 to counteract that sweetness of the meringue. to counteract that sweetness of the meringue.
334 00:16:53,639 00:16:56,399 And the pistachios gave a nice crunch. And the pistachios gave a nice crunch.
335 00:16:56,600 00:16:59,799 I just thought the meringue was a little brown, you know? I just thought the meringue was a little brown, you know?
336 00:17:00,000 00:17:03,039 Not that sort of... glossy white meringue Not that sort of... glossy white meringue
337 00:17:03,240 00:17:05,799 that I would expect from a French vacherin. that I would expect from a French vacherin.
338 00:17:06,000 00:17:09,160 But it's not a deal-breaker, because the flavour is all there. But it's not a deal-breaker, because the flavour is all there.
339 00:17:09,359 00:17:10,839 Onto the next one. Onto the next one.
340 00:17:13,160 00:17:17,200 Dan, this is coffee, vanilla and strawberry vacherin. Dan, this is coffee, vanilla and strawberry vacherin.
341 00:17:19,599 00:17:21,559 Well, it's a very pretty vacherin, Well, it's a very pretty vacherin,
342 00:17:21,759 00:17:25,000 and that's what I expect a vacherin to look like - and that's what I expect a vacherin to look like -
343 00:17:25,200 00:17:29,279 a spiral style of meringue going from the inside to the outside. a spiral style of meringue going from the inside to the outside.
344 00:17:29,480 00:17:32,559 It's very European, very French, and it looks really good. It's very European, very French, and it looks really good.
345 00:17:32,759 00:17:34,039 Tuck in. Tuck in.
346 00:17:34,240 00:17:35,680 (CRACK!) (CRACK!)
347 00:17:38,480 00:17:40,640 It's almost a shame to break a meringue that pretty. It's almost a shame to break a meringue that pretty.
348 00:17:40,839 00:17:43,240 Mm-hm. So satisfying, though. Mm-hm. So satisfying, though.
349 00:17:43,440 00:17:45,119 (ALL CHUCKLE) (ALL CHUCKLE)
350 00:17:50,000 00:17:51,279 And this is a sorbet? And this is a sorbet?
351 00:17:51,480 00:17:56,359 This is strawberry sorbet, a vanilla ice-cream and a coffee ice-cream. This is strawberry sorbet, a vanilla ice-cream and a coffee ice-cream.
352 00:17:56,559 00:17:58,920 OK. Well, I'm gonna try them all together. OK. Well, I'm gonna try them all together.
353 00:17:59,119 00:18:01,720 It's called a Neapolitan. (CHUCKLES) It's called a Neapolitan. (CHUCKLES)
354 00:18:07,960 00:18:09,920 The meringue is perfect. The meringue is perfect.
355 00:18:10,119 00:18:12,160 It's nice and glossy, it's white. It's nice and glossy, it's white.
356 00:18:12,359 00:18:16,960 A very well refined and executed vacherin we have here. A very well refined and executed vacherin we have here.
357 00:18:17,160 00:18:20,359 Each ice-cream has a beautiful texture, it's really smooth, Each ice-cream has a beautiful texture, it's really smooth,
358 00:18:20,559 00:18:25,359 and that strawberry sorbet is so delicious with that lime through it. and that strawberry sorbet is so delicious with that lime through it.
359 00:18:25,559 00:18:27,240 So, how was it all together? So, how was it all together?
360 00:18:27,440 00:18:30,000 I just thought it was maybe one too many flavours I just thought it was maybe one too many flavours
361 00:18:30,200 00:18:31,640 with the addition of that coffee. with the addition of that coffee.
362 00:18:31,839 00:18:34,759 The strawberry, lime, vanilla would be enough. The strawberry, lime, vanilla would be enough.
363 00:18:36,279 00:18:39,200 Well, Dan, the decision that you're about to make tonight is huge. Well, Dan, the decision that you're about to make tonight is huge.
364 00:18:39,400 00:18:43,759 It's the final of French week. One home cook, the head chef. It's the final of French week. One home cook, the head chef.
365 00:18:43,960 00:18:45,359 They're really playing for keeps here. They're really playing for keeps here.
366 00:18:45,559 00:18:48,640 Well, you know, there's one really refined vacherin Well, you know, there's one really refined vacherin
367 00:18:48,839 00:18:50,799 and one really rustic vacherin, and one really rustic vacherin,
368 00:18:51,000 00:18:52,880 so it's gonna be tough. so it's gonna be tough.
369 00:19:01,559 00:19:03,640 MAEVE O'MEARA: Home cook Collette and head chef Shannon MAEVE O'MEARA: Home cook Collette and head chef Shannon
370 00:19:03,839 00:19:07,279 have just cooked the classic French dessert vacherin. have just cooked the classic French dessert vacherin.
371 00:19:07,480 00:19:12,599 Judge Dan has tasted both creations and is ready to announce the winner. Judge Dan has tasted both creations and is ready to announce the winner.
372 00:19:14,559 00:19:18,160 What an end to a fantastic French week. What an end to a fantastic French week.
373 00:19:18,359 00:19:20,319 We always had huge expectations, We always had huge expectations,
374 00:19:20,519 00:19:24,759 and tonight, you guys certainly did not disappoint. and tonight, you guys certainly did not disappoint.
375 00:19:24,960 00:19:26,680 Collette, how do you think you went? Collette, how do you think you went?
376 00:19:26,880 00:19:28,200 I think the plate looked pretty I think the plate looked pretty
377 00:19:28,400 00:19:30,920 and I think the components all tasted really nice. and I think the components all tasted really nice.
378 00:19:31,119 00:19:35,599 So, what was it like cooking against Head Chef Shannon from Montrachet? So, what was it like cooking against Head Chef Shannon from Montrachet?
379 00:19:35,799 00:19:37,359 You know, it was actually wonderful, You know, it was actually wonderful,
380 00:19:37,559 00:19:41,000 because I was behind him, so I could see what he was doing. because I was behind him, so I could see what he was doing.
381 00:19:41,200 00:19:43,480 He was so controlled. I'd love to be like that. He was so controlled. I'd love to be like that.
382 00:19:43,680 00:19:45,839 Hugely, hugely inspirational. Hugely, hugely inspirational.
383 00:19:46,039 00:19:48,640 Shannon, how did everything come together for you tonight? Shannon, how did everything come together for you tonight?
384 00:19:48,839 00:19:50,279 I actually had... had fun. I actually had... had fun.
385 00:19:50,480 00:19:52,279 I didn't take on the pressure too much at all. I didn't take on the pressure too much at all.
386 00:19:52,480 00:19:55,480 Your chefs have had a win all week. Your chefs have had a win all week.
387 00:19:55,680 00:19:58,319 How important would it be to continue that? How important would it be to continue that?
388 00:19:58,519 00:19:59,920 It would be nice, of course, It would be nice, of course,
389 00:20:00,119 00:20:03,359 but when you compete, you're always competing against yourself, but when you compete, you're always competing against yourself,
390 00:20:03,559 00:20:05,160 so you really want to make sure so you really want to make sure
391 00:20:05,359 00:20:09,000 that what you put up to the pass at the end of your time is perfect, that what you put up to the pass at the end of your time is perfect,
392 00:20:09,200 00:20:11,880 and if you can achieve that, then you have won anyway. and if you can achieve that, then you have won anyway.
393 00:20:13,039 00:20:15,000 MELISSA LEONG: Now that crucial time in the evening. MELISSA LEONG: Now that crucial time in the evening.
394 00:20:15,200 00:20:17,319 Dan, please tell us, which was your favourite? Dan, please tell us, which was your favourite?
395 00:20:17,519 00:20:22,240 It was probably one of the toughest decisions I've ever had to make. It was probably one of the toughest decisions I've ever had to make.
396 00:20:22,440 00:20:26,400 It really came down to my palate, It really came down to my palate,
397 00:20:26,599 00:20:30,640 and for me, the best plate on the pass is... and for me, the best plate on the pass is...
398 00:20:38,440 00:20:40,720 ..pistachio, vanilla and raspberry vacherin. ..pistachio, vanilla and raspberry vacherin.
399 00:20:40,920 00:20:42,640 COLLETTE: Wow! (APPLAUSE) COLLETTE: Wow! (APPLAUSE)
400 00:20:44,519 00:20:46,680 Oh, my goodness! Well done. Oh, my goodness! Well done.
401 00:20:49,359 00:20:53,839 When I tasted your vacherin, it had the perfect balance of flavours - When I tasted your vacherin, it had the perfect balance of flavours -
402 00:20:54,039 00:20:55,880 the acidity from the raspberry coulis the acidity from the raspberry coulis
403 00:20:56,079 00:20:57,920 and the richness of that ice-cream, and the richness of that ice-cream,
404 00:20:58,119 00:21:01,279 and the pistachio meringue added that perfect crunch. and the pistachio meringue added that perfect crunch.
405 00:21:01,480 00:21:03,039 You should be really proud of yourself, You should be really proud of yourself,
406 00:21:03,240 00:21:05,440 because it was absolutely delicious, because it was absolutely delicious,
407 00:21:05,640 00:21:08,400 and well done - that is a delicious vacherin. and well done - that is a delicious vacherin.
408 00:21:08,599 00:21:10,640 Fantastic. Wow! (APPLAUSE) Fantastic. Wow! (APPLAUSE)
409 00:21:10,839 00:21:14,319 Oh, wow. Thank you so much. Thank you. (CHUCKLES) Oh, wow. Thank you so much. Thank you. (CHUCKLES)
410 00:21:14,519 00:21:19,039 Head Chef Shannon, that was a perfectly executed vacherin. Head Chef Shannon, that was a perfectly executed vacherin.
411 00:21:19,240 00:21:22,799 Your meringue was perfectly glossy, perfectly crunchy, Your meringue was perfectly glossy, perfectly crunchy,
412 00:21:23,000 00:21:25,640 the vanilla ice-cream was textbook creamy, the vanilla ice-cream was textbook creamy,
413 00:21:25,839 00:21:28,440 and that strawberry sorbet with that lime in there and that strawberry sorbet with that lime in there
414 00:21:28,640 00:21:30,119 was really, really refreshing. was really, really refreshing.
415 00:21:30,319 00:21:32,559 I just thought, with the addition of the coffee ice-cream, I just thought, with the addition of the coffee ice-cream,
416 00:21:32,759 00:21:36,000 it was just, for me, one too many flavours on the plate. it was just, for me, one too many flavours on the plate.
417 00:21:36,200 00:21:38,640 It was a wonderful, wonderful dish. It was a wonderful, wonderful dish.
418 00:21:38,839 00:21:41,279 What do you think of how Collette's done? What do you think of how Collette's done?
419 00:21:41,480 00:21:42,839 Congratulations. Congratulations.
420 00:21:43,039 00:21:44,680 Well done. Good effort. Oh, thank you. Well done. Good effort. Oh, thank you.
421 00:21:44,880 00:21:46,519 I'm a good winner, but I'm also a good loser, I'm a good winner, but I'm also a good loser,
422 00:21:46,720 00:21:48,000 so, good on you, Collette. so, good on you, Collette.
423 00:21:48,200 00:21:51,319 Hopefully, one time I'll be able to get to taste her vacherin. Hopefully, one time I'll be able to get to taste her vacherin.
424 00:21:51,519 00:21:54,720 MELISSA LEONG: Well, what a fittingly dramatic end MELISSA LEONG: Well, what a fittingly dramatic end
425 00:21:54,920 00:21:58,279 to an incredible week of celebrating French food. to an incredible week of celebrating French food.
426 00:21:58,480 00:22:00,079 Four incredible dishes Four incredible dishes
427 00:22:00,279 00:22:02,880 from one of the best French restaurants in the country - from one of the best French restaurants in the country -
428 00:22:03,079 00:22:05,400 that was a huge treat for us. that was a huge treat for us.
429 00:22:05,599 00:22:10,440 But, Collette, you managed to put the best plate on the pass. But, Collette, you managed to put the best plate on the pass.
430 00:22:10,640 00:22:12,519 Congratulations. Thank you so much. Thank you. Congratulations. Thank you so much. Thank you.
431 00:22:12,720 00:22:15,119 DAN HONG: And you get this trophy! Oh, my goodness! Wow! DAN HONG: And you get this trophy! Oh, my goodness! Wow!
432 00:22:15,319 00:22:16,960 Well done, dear. (APPLAUSE) Well done, dear. (APPLAUSE)
433 00:22:17,160 00:22:20,519 Yay! Oh, thank you! Yay! Oh, thank you!
434 00:22:20,720 00:22:24,880 Me winning against a head chef of a great restaurant. Me winning against a head chef of a great restaurant.
435 00:22:25,079 00:22:27,680 Wow. (LAUGHS) Wow. (LAUGHS)
436 00:22:27,880 00:22:30,160 I shall treasure that. I shall treasure that.
437 00:22:31,359 00:22:32,640 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
438 00:22:32,839 00:22:35,400 I've never seen chicken breast presented like this ever. I've never seen chicken breast presented like this ever.
439 00:22:35,599 00:22:40,200 ..join me to discover Montrachet's rich and decadent French cuisine. ..join me to discover Montrachet's rich and decadent French cuisine.
440 00:22:40,400 00:22:42,000 Wow. It wakes up your tastebuds. WOMAN: Yeah. Wow. It wakes up your tastebuds. WOMAN: Yeah.
441 00:22:42,200 00:22:43,599 No wonder it's a signature. No wonder it's a signature.
442 00:22:43,799 00:22:46,880 It comes together like a fine piece of music. (LAUGHS) It comes together like a fine piece of music. (LAUGHS)