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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) |