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1 00:00:02,120 00:00:04,960 MAEVE O'MEARA: French cuisine has been writing the culinary rulebooks MAEVE O'MEARA: French cuisine has been writing the culinary rulebooks
2 00:00:05,160 00:00:06,120 for centuries. for centuries.
3 00:00:06,320 00:00:08,360 MELISSA LEONG: Ohhh! DAN HONG: Absolutely delicious. MELISSA LEONG: Ohhh! DAN HONG: Absolutely delicious.
4 00:00:08,560 00:00:11,080 It's paved the way in the study of fine foods It's paved the way in the study of fine foods
5 00:00:11,280 00:00:14,520 and its relationship with culture, better known as gastronomy. and its relationship with culture, better known as gastronomy.
6 00:00:14,720 00:00:16,960 It comes together like a fine piece of music. It comes together like a fine piece of music.
7 00:00:18,400 00:00:21,600 This week on The Chefs' Line, a veritable feast of French cuisine This week on The Chefs' Line, a veritable feast of French cuisine
8 00:00:21,800 00:00:23,800 has been presented by four home cooks... has been presented by four home cooks...
9 00:00:24,000 00:00:26,960 MELISSA LEONG: Someone here really understands flavour. Wow. MELISSA LEONG: Someone here really understands flavour. Wow.
10 00:00:27,160 00:00:29,600 ..and the refined skills of four professional chefs. ..and the refined skills of four professional chefs.
11 00:00:29,800 00:00:31,080 MARK OLIVE: That is just spot on. MARK OLIVE: That is just spot on.
12 00:00:31,280 00:00:32,560 Tonight I meet the team Tonight I meet the team
13 00:00:32,760 00:00:35,160 who cook food with sophistication and a simplicity who cook food with sophistication and a simplicity
14 00:00:35,360 00:00:39,760 that continues to define the aesthetics of this great cuisine. that continues to define the aesthetics of this great cuisine.
15 00:00:45,920 00:00:47,360 The chefs' line, as we know it, The chefs' line, as we know it,
16 00:00:47,560 00:00:50,120 and have celebrated throughout this series and have celebrated throughout this series
17 00:00:50,320 00:00:53,160 is the hierarchy of finely trained professional chefs is the hierarchy of finely trained professional chefs
18 00:00:53,360 00:00:54,720 working in the kitchen. working in the kitchen.
19 00:00:54,920 00:00:57,480 The concept has come from French chef, restaurateur The concept has come from French chef, restaurateur
20 00:00:57,680 00:01:00,480 and culinary writer, Auguste Escoffier, and culinary writer, Auguste Escoffier,
21 00:01:00,680 00:01:05,040 who modernised French cooking methods and formulated the chain of command. who modernised French cooking methods and formulated the chain of command.
22 00:01:05,240 00:01:08,680 Head chef Shannon Kellam continues the tradition Head chef Shannon Kellam continues the tradition
23 00:01:08,880 00:01:11,040 in his Brisbane restaurant, Montrachet. in his Brisbane restaurant, Montrachet.
24 00:01:11,240 00:01:16,120 Owner and head chef Shannon Kellam has a career spanning 24 years. Owner and head chef Shannon Kellam has a career spanning 24 years.
25 00:01:16,320 00:01:19,880 He's represented Australia, cooking at world championship levels He's represented Australia, cooking at world championship levels
26 00:01:20,080 00:01:23,000 and working in some of France's Michelin-starred restaurants. and working in some of France's Michelin-starred restaurants.
27 00:01:23,200 00:01:25,160 Morning, Shannon. Morning, Maeve. How are you going? Morning, Shannon. Morning, Maeve. How are you going?
28 00:01:25,360 00:01:26,680 Lovely to see you. Likewise. Lovely to see you. Likewise.
29 00:01:26,880 00:01:30,560 What is it about that chefs' line that makes the kitchen work? What is it about that chefs' line that makes the kitchen work?
30 00:01:30,760 00:01:33,800 I think, uh, when Escoffier was creating the brigade system, I think, uh, when Escoffier was creating the brigade system,
31 00:01:34,000 00:01:37,640 which predominately was in readiness of the opening of the Savoy Hotel, which predominately was in readiness of the opening of the Savoy Hotel,
32 00:01:37,840 00:01:39,600 it was about teamwork. it was about teamwork.
33 00:01:39,800 00:01:42,040 Things that are being created and prepared Things that are being created and prepared
34 00:01:42,240 00:01:43,680 in different sections of the kitchen, in different sections of the kitchen,
35 00:01:43,880 00:01:46,760 but they all need to come together at a precise moment. but they all need to come together at a precise moment.
36 00:01:46,960 00:01:50,240 So it was a brilliant idea that still exists today So it was a brilliant idea that still exists today
37 00:01:50,440 00:01:51,800 and fuels kitchens like yours? and fuels kitchens like yours?
38 00:01:52,000 00:01:52,800 Absolutely. Absolutely.
39 00:01:53,000 00:01:55,200 Even on a small scale, like our kitchen here, Even on a small scale, like our kitchen here,
40 00:01:55,400 00:01:57,440 we still run, uh, by this example. we still run, uh, by this example.
41 00:01:57,640 00:02:00,360 Shannon returned from France two years ago Shannon returned from France two years ago
42 00:02:00,560 00:02:04,040 and has been sharing his experience and knowledge of French cuisine and has been sharing his experience and knowledge of French cuisine
43 00:02:04,240 00:02:05,480 ever since. ever since.
44 00:02:05,680 00:02:07,040 Forget the stereotypical French food, Forget the stereotypical French food,
45 00:02:07,240 00:02:09,280 and, yes, we do that here as well and we do it well. and, yes, we do that here as well and we do it well.
46 00:02:09,480 00:02:12,960 But we also want to have our guests be able to experience, But we also want to have our guests be able to experience,
47 00:02:13,160 00:02:16,120 uh, what you may get in a gastronomic kitchen today. uh, what you may get in a gastronomic kitchen today.
48 00:02:16,320 00:02:18,440 The most traditional element of any French kitchen The most traditional element of any French kitchen
49 00:02:18,640 00:02:20,840 is the baking of breads and pastries. is the baking of breads and pastries.
50 00:02:21,040 00:02:24,080 The most symbolic of all breads is the baguette, The most symbolic of all breads is the baguette,
51 00:02:24,280 00:02:26,840 traditionally made of four key ingredients - traditionally made of four key ingredients -
52 00:02:27,040 00:02:28,760 water, flour, yeast and salt. water, flour, yeast and salt.
53 00:02:28,960 00:02:30,600 A lot of people who've been to France A lot of people who've been to France
54 00:02:30,800 00:02:34,640 say we never can quite get the baguette right in Australia. say we never can quite get the baguette right in Australia.
55 00:02:34,840 00:02:37,440 Have you nailed it? Uh, by now I hope so. Have you nailed it? Uh, by now I hope so.
56 00:02:37,640 00:02:38,920 (LAUGHS) Yeah. (LAUGHS) Yeah.
57 00:02:39,120 00:02:41,120 What... what is it that makes a perfect baguette? What... what is it that makes a perfect baguette?
58 00:02:41,320 00:02:43,320 Well, for one, the texture of the dough inside Well, for one, the texture of the dough inside
59 00:02:43,520 00:02:46,320 but, um, I think most importantly is the quality of the flour. but, um, I think most importantly is the quality of the flour.
60 00:02:46,520 00:02:49,920 For me, you need a flour that's been well aged and not too young. For me, you need a flour that's been well aged and not too young.
61 00:02:50,120 00:02:52,120 Good bread is the real cornerstone for French cooking. Good bread is the real cornerstone for French cooking.
62 00:02:52,320 00:02:53,600 It's the real foundation. It's the real foundation.
63 00:02:53,800 00:02:56,480 (GASPS) Ooh, the inside looks the real deal. (GASPS) Ooh, the inside looks the real deal.
64 00:02:56,680 00:02:57,640 Sure. Sure.
65 00:02:57,840 00:03:02,000 Oh... that's a beautiful... sourdough flavour. Oh... that's a beautiful... sourdough flavour.
66 00:03:02,200 00:03:03,480 Mm. Mmm! Mm. Mmm!
67 00:03:03,680 00:03:06,040 This week in The Chefs' Line kitchen, This week in The Chefs' Line kitchen,
68 00:03:06,240 00:03:08,280 Shannon found himself up against Collette, Shannon found himself up against Collette,
69 00:03:08,480 00:03:09,960 the best of the home cooks, the best of the home cooks,
70 00:03:10,160 00:03:11,720 in a sugar-fuelled finale. in a sugar-fuelled finale.
71 00:03:11,920 00:03:14,160 Get it on, Shannon! (LAUGHS) Get it on, Shannon! (LAUGHS)
72 00:03:14,360 00:03:17,120 Shannon brought precision and technique to the table Shannon brought precision and technique to the table
73 00:03:17,320 00:03:20,680 while Collette produced a flavoursome yet rustic vacherin... while Collette produced a flavoursome yet rustic vacherin...
74 00:03:20,880 00:03:24,240 MELISSA LEONG: Pistachio, vanilla and raspberry vacherin. MELISSA LEONG: Pistachio, vanilla and raspberry vacherin.
75 00:03:24,440 00:03:26,040 It looks great, very classic. It looks great, very classic.
76 00:03:26,240 00:03:27,720 The flavours are totally there. The flavours are totally there.
77 00:03:27,920 00:03:29,600 I love the sweetness of that meringue. I love the sweetness of that meringue.
78 00:03:29,800 00:03:33,160 Coffee, vanilla and strawberry vacherin. Coffee, vanilla and strawberry vacherin.
79 00:03:33,360 00:03:35,320 It's nice and glossy. It's white. It's nice and glossy. It's white.
80 00:03:35,520 00:03:40,120 A very well refined and executed vacherin we have here. A very well refined and executed vacherin we have here.
81 00:03:40,320 00:03:42,680 ..presenting judge Dan with a true dilemma. ..presenting judge Dan with a true dilemma.
82 00:03:42,880 00:03:47,480 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.
83 00:03:47,680 00:03:49,520 The best plate on the pass The best plate on the pass
84 00:03:49,720 00:03:53,240 is pistachio, vanilla and raspberry vacherin. is pistachio, vanilla and raspberry vacherin.
85 00:03:53,440 00:03:54,840 (APPLAUSE) Wow! (APPLAUSE) Wow!
86 00:03:55,040 00:03:56,600 I'm a good winner but I'm also a good loser, I'm a good winner but I'm also a good loser,
87 00:03:56,800 00:03:58,080 so good on you, Collette. so good on you, Collette.
88 00:03:58,280 00:04:02,120 Creating, baking and reinventing classic desserts Creating, baking and reinventing classic desserts
89 00:04:02,320 00:04:04,280 is one of Shannon's specialities. is one of Shannon's specialities.
90 00:04:04,480 00:04:08,840 Today he's cooking his seasonal pink lady apple and frangipane tart. Today he's cooking his seasonal pink lady apple and frangipane tart.
91 00:04:09,040 00:04:10,800 So tell me what this sprinkle is. So tell me what this sprinkle is.
92 00:04:11,000 00:04:12,520 So this is a praline. So this is a praline.
93 00:04:12,720 00:04:14,240 We put this on the bottom because it gives us We put this on the bottom because it gives us
94 00:04:14,440 00:04:16,800 a lovely caramelisation of the apple as it bakes. a lovely caramelisation of the apple as it bakes.
95 00:04:17,000 00:04:17,880 OK. OK.
96 00:04:18,080 00:04:21,680 It's great with these pink lady apples and how fresh they are. It's great with these pink lady apples and how fresh they are.
97 00:04:21,920 00:04:25,000 You really capture that great acidity of the apple as well. Mm. You really capture that great acidity of the apple as well. Mm.
98 00:04:25,200 00:04:26,480 Some of the desserts we make Some of the desserts we make
99 00:04:26,680 00:04:28,760 will actually make you feel more refreshed and uplifted will actually make you feel more refreshed and uplifted
100 00:04:28,960 00:04:30,520 after you've finished your savoury food. after you've finished your savoury food.
101 00:04:30,720 00:04:32,480 Oh, we love an uplifting dessert. Oh, we love an uplifting dessert.
102 00:04:32,680 00:04:35,360 Yeah, that's really important, and that's the role of a pastry chef. Yeah, that's really important, and that's the role of a pastry chef.
103 00:04:35,560 00:04:38,680 So what is this mixture? This is a frangipane. So what is this mixture? This is a frangipane.
104 00:04:38,880 00:04:41,800 It's a mixture of almond meal, some egg, some sugar It's a mixture of almond meal, some egg, some sugar
105 00:04:42,000 00:04:44,520 and we also make a creme patissiere and we also make a creme patissiere
106 00:04:44,720 00:04:46,480 and we will combine the two together. and we will combine the two together.
107 00:04:46,680 00:04:48,480 And we will pipe it nicely around there first And we will pipe it nicely around there first
108 00:04:48,680 00:04:51,040 and then after we pipe in the centre. and then after we pipe in the centre.
109 00:04:51,240 00:04:54,560 Finally, Shannon places a disc of homemade puff pastry Finally, Shannon places a disc of homemade puff pastry
110 00:04:54,760 00:04:56,040 on each of the tarts on each of the tarts
111 00:04:56,240 00:04:58,120 and it's into the oven. and it's into the oven.
112 00:04:58,320 00:05:01,840 That is beautiful. It's autumn encapsulated, isn't it? That is beautiful. It's autumn encapsulated, isn't it?
113 00:05:02,040 00:05:03,000 It is, yeah. It is, yeah.
114 00:05:03,200 00:05:04,920 If you remember when we were cutting the apples, If you remember when we were cutting the apples,
115 00:05:05,120 00:05:06,840 we had all the cores and the seeds and the hearts? we had all the cores and the seeds and the hearts?
116 00:05:07,040 00:05:10,000 So with that we make like a confit, or a compote, of apple, So with that we make like a confit, or a compote, of apple,
117 00:05:10,200 00:05:13,160 and with a little bit of the syrup from the rosella as well. and with a little bit of the syrup from the rosella as well.
118 00:05:13,360 00:05:16,080 And we're going to place our tart right in the centre here. And we're going to place our tart right in the centre here.
119 00:05:16,280 00:05:17,720 We want to just make it We want to just make it
120 00:05:17,920 00:05:21,560 so it's like it's sitting on a little pillow of this compote, so it's like it's sitting on a little pillow of this compote,
121 00:05:21,760 00:05:22,840 like so. like so.
122 00:05:23,040 00:05:25,080 Lovely. And your ice-cream. Lovely. And your ice-cream.
123 00:05:25,280 00:05:26,800 Yes, the rosella ice-cream. Yes, the rosella ice-cream.
124 00:05:27,000 00:05:28,680 So made with rosella flowers? So made with rosella flowers?
125 00:05:28,880 00:05:30,520 That's correct, yes. That's correct, yes.
126 00:05:30,720 00:05:32,480 Which are local to here, are they? Which are local to here, are they?
127 00:05:32,680 00:05:35,360 Yes, the rosellas are from a farm up in Toowoomba. Yes, the rosellas are from a farm up in Toowoomba.
128 00:05:36,960 00:05:39,720 Next, I really like putting on this lemon balm. Next, I really like putting on this lemon balm.
129 00:05:39,920 00:05:42,000 We're just putting on now some braised rosella We're just putting on now some braised rosella
130 00:05:42,200 00:05:45,040 and we want the rosella fruit represented in its form and we want the rosella fruit represented in its form
131 00:05:45,240 00:05:46,520 on the dessert as well. on the dessert as well.
132 00:05:46,720 00:05:47,560 Mmm. Mmm.
133 00:05:47,760 00:05:51,560 And then after, there's a biscuit cuillere done quite, uh, fine. And then after, there's a biscuit cuillere done quite, uh, fine.
134 00:05:51,760 00:05:54,600 And here is our pink lady apple and frangipane tart And here is our pink lady apple and frangipane tart
135 00:05:54,800 00:05:56,080 with rosella ice-cream. with rosella ice-cream.
136 00:05:56,280 00:05:58,360 French technique, local flavours. French technique, local flavours.
137 00:05:58,560 00:06:00,320 Ooh, that's lovely, isn't it? Ooh, that's lovely, isn't it?
138 00:06:00,520 00:06:02,200 Beautiful puff pastry on the bottom. Beautiful puff pastry on the bottom.
139 00:06:06,560 00:06:11,120 Mmm. It's like a perfect apple pie with so much else going on. Mmm. It's like a perfect apple pie with so much else going on.
140 00:06:11,320 00:06:14,440 A little bit of toffee. And that rosella's quite tart, isn't it? A little bit of toffee. And that rosella's quite tart, isn't it?
141 00:06:14,640 00:06:15,440 Yeah. Yeah.
142 00:06:15,640 00:06:17,800 I love the big, generous slice of apple too. I love the big, generous slice of apple too.
143 00:06:18,000 00:06:20,640 It's right there, and it's still got a little bit of crunch. It's right there, and it's still got a little bit of crunch.
144 00:06:20,840 00:06:22,600 Absolutely. Mm. Absolutely. Mm.
145 00:06:22,800 00:06:26,400 Coming up, station chef Tom cooks a delicate seafood dish Coming up, station chef Tom cooks a delicate seafood dish
146 00:06:26,600 00:06:30,240 influenced by Latin America with a classic French twist. influenced by Latin America with a classic French twist.
147 00:06:30,440 00:06:31,880 It's like a whisper on your tongue. It's like a whisper on your tongue.
148 00:06:36,840 00:06:40,600 MAEVE O'MEARA: Brisbane restaurant Montrachet is a little slice of France MAEVE O'MEARA: Brisbane restaurant Montrachet is a little slice of France
149 00:06:40,800 00:06:44,000 run by owner and head chef Shannon Kellam and his team. run by owner and head chef Shannon Kellam and his team.
150 00:06:44,200 00:06:46,760 200g filet, medium with pepper. 200g filet, medium with pepper.
151 00:06:46,960 00:06:50,560 The menu is inspired by classic French flavours The menu is inspired by classic French flavours
152 00:06:50,760 00:06:52,720 and cooked using age-old techniques. and cooked using age-old techniques.
153 00:06:52,920 00:06:57,040 Station chef Tom brings a modern approach to the Montrachet kitchen. Station chef Tom brings a modern approach to the Montrachet kitchen.
154 00:06:57,240 00:07:00,800 This week on The Chefs' Line, Tom and the three home cooks This week on The Chefs' Line, Tom and the three home cooks
155 00:07:01,000 00:07:04,640 were set the challenge to prepare the perfect twice-cooked souffle. were set the challenge to prepare the perfect twice-cooked souffle.
156 00:07:04,840 00:07:08,720 It's a French classic, some would say quite a risky dish. It's a French classic, some would say quite a risky dish.
157 00:07:08,920 00:07:12,240 Twice cooked made it twice as hard for the home cooks. Twice cooked made it twice as hard for the home cooks.
158 00:07:12,440 00:07:14,120 It's OK. I'm not panicking at the moment. It's OK. I'm not panicking at the moment.
159 00:07:14,320 00:07:15,680 I'm nearly there. Nearly there. I'm nearly there. Nearly there.
160 00:07:15,880 00:07:17,640 With his boss watching his every move, With his boss watching his every move,
161 00:07:17,840 00:07:20,760 Tom held his nerve and delivered the winning Tom held his nerve and delivered the winning
162 00:07:20,960 00:07:23,640 twice-cooked cheese souffle with seafood bisque. twice-cooked cheese souffle with seafood bisque.
163 00:07:23,840 00:07:25,760 COLLETTE: It's even wobbling! COLLETTE: It's even wobbling!
164 00:07:25,960 00:07:28,000 Look at that! Look at that!
165 00:07:30,400 00:07:31,200 (SIGHS) (SIGHS)
166 00:07:31,400 00:07:34,760 The best plate on the pass tonight - crab and cheese souffle. The best plate on the pass tonight - crab and cheese souffle.
167 00:07:34,960 00:07:36,720 (APPLAUSE) (APPLAUSE)
168 00:07:36,920 00:07:40,120 Today Tom is preparing a cold and delicate dish Today Tom is preparing a cold and delicate dish
169 00:07:40,320 00:07:42,760 using a technique more commonly associated with using a technique more commonly associated with
170 00:07:42,960 00:07:44,640 Latin and South American cooking. Latin and South American cooking.
171 00:07:44,840 00:07:46,120 Tom, what are you going to cook today? Tom, what are you going to cook today?
172 00:07:46,320 00:07:47,960 Today we're gonna do the Hervey Bay scallops. Today we're gonna do the Hervey Bay scallops.
173 00:07:48,160 00:07:51,360 Delicious. I love a good scallop. They're like little pearls. Delicious. I love a good scallop. They're like little pearls.
174 00:07:51,560 00:07:53,440 Nice and plump. What do you have to do? Nice and plump. What do you have to do?
175 00:07:53,640 00:07:55,680 Uh, so basically we're gonna cut them in half, Uh, so basically we're gonna cut them in half,
176 00:07:55,880 00:07:57,920 put them in a ceviche liquid, the lime marinade. put them in a ceviche liquid, the lime marinade.
177 00:07:58,120 00:08:02,120 Ceviche is the process of marinating raw fish in citrus juice Ceviche is the process of marinating raw fish in citrus juice
178 00:08:02,320 00:08:03,680 to break down the proteins. to break down the proteins.
179 00:08:03,880 00:08:07,600 So this lime and oil mixture cooks the scallops? So this lime and oil mixture cooks the scallops?
180 00:08:07,800 00:08:11,640 Yes, all the acid will cook the scallop in eight minutes, Yes, all the acid will cook the scallop in eight minutes,
181 00:08:11,840 00:08:13,360 we normally set the timer for. we normally set the timer for.
182 00:08:13,560 00:08:15,680 And I'm very interested in these beautiful finger limes. And I'm very interested in these beautiful finger limes.
183 00:08:15,920 00:08:18,680 These are a chef's best friend, aren't they? Yeah, they're beautiful. Yep. These are a chef's best friend, aren't they? Yeah, they're beautiful. Yep.
184 00:08:18,880 00:08:20,880 So, basically, we just squeeze out the pearls. So, basically, we just squeeze out the pearls.
185 00:08:21,080 00:08:23,240 Just like a nice little lime caviar. Just like a nice little lime caviar.
186 00:08:23,440 00:08:24,960 It is. Fruit caviar. It is. Fruit caviar.
187 00:08:25,160 00:08:27,160 We're ready to go with the scallops to come out, yep. We're ready to go with the scallops to come out, yep.
188 00:08:27,360 00:08:28,880 So they just come out of the liquid. So they just come out of the liquid.
189 00:08:29,080 00:08:30,880 And they've changed in colour. And they've changed in colour.
190 00:08:31,080 00:08:32,480 Yeah, they've turned white. Yep. Yeah, they've turned white. Yep.
191 00:08:32,680 00:08:35,720 So they've absorbed some of the beautiful lime flavours, as well? So they've absorbed some of the beautiful lime flavours, as well?
192 00:08:35,920 00:08:36,720 Yep. Yep.
193 00:08:36,960 00:08:41,240 So this is still cooked but it's cooked with lime juice rather than with heat. So this is still cooked but it's cooked with lime juice rather than with heat.
194 00:08:41,440 00:08:42,720 Yep, the acid. Yep, the acid.
195 00:08:42,920 00:08:44,680 So you get a more delicate flavour on the palate. So you get a more delicate flavour on the palate.
196 00:08:44,880 00:08:47,720 Tom then dresses the scallops with finger lime pearls, Tom then dresses the scallops with finger lime pearls,
197 00:08:47,920 00:08:52,320 baby cucumber, dill fronds and finely sliced radish. baby cucumber, dill fronds and finely sliced radish.
198 00:08:52,520 00:08:55,120 In this one here, we've got some fromage blanc. In this one here, we've got some fromage blanc.
199 00:08:55,320 00:08:57,600 So goat's curd with...? Some chopped dill placed through it. So goat's curd with...? Some chopped dill placed through it.
200 00:08:57,800 00:09:00,560 Ah. So another texture - creaminess. Yep. Ah. So another texture - creaminess. Yep.
201 00:09:00,760 00:09:04,960 Chopped macadamia nuts are sprinkled over with baby nasturtium leaves. Chopped macadamia nuts are sprinkled over with baby nasturtium leaves.
202 00:09:05,160 00:09:07,680 Then we finish it with some macadamia oil. Then we finish it with some macadamia oil.
203 00:09:07,880 00:09:11,040 So that gives a sort of mellow, almost toasty note to it. So that gives a sort of mellow, almost toasty note to it.
204 00:09:11,280 00:09:14,960 Yeah. And then just the last dressing we put on is just some dill oil. Yeah. And then just the last dressing we put on is just some dill oil.
205 00:09:15,160 00:09:18,040 To finish, Tom brings French technique to this dish, To finish, Tom brings French technique to this dish,
206 00:09:18,240 00:09:20,520 making a fine espelette tuile. making a fine espelette tuile.
207 00:09:20,720 00:09:22,440 So it looks like it's half butter? So it looks like it's half butter?
208 00:09:22,640 00:09:26,080 Yeah. Butter... flour and water. Yeah. Butter... flour and water.
209 00:09:26,280 00:09:28,120 Basically, it just splits out in the pan. Basically, it just splits out in the pan.
210 00:09:28,320 00:09:29,920 It's what all the holes come through. It's what all the holes come through.
211 00:09:30,120 00:09:32,160 Finest biscuit in the world. Yeah, pretty much. Yep. Finest biscuit in the world. Yeah, pretty much. Yep.
212 00:09:32,360 00:09:33,640 So espelette pepper So espelette pepper
213 00:09:33,840 00:09:36,360 is that quite mild pepper grown in the south of France. is that quite mild pepper grown in the south of France.
214 00:09:36,560 00:09:38,000 Yeah, it's got a little bit of bite in it Yeah, it's got a little bit of bite in it
215 00:09:38,200 00:09:40,520 and, yeah, you taste that in the tuile. and, yeah, you taste that in the tuile.
216 00:09:40,720 00:09:44,040 So once it's sort of cooked, drain a little bit of that butter out So once it's sort of cooked, drain a little bit of that butter out
217 00:09:44,240 00:09:46,240 and just cook it all the way through so it doesn't break. and just cook it all the way through so it doesn't break.
218 00:09:46,480 00:09:49,240 So that's one of the finest, most delicate things to come out of the kitchen? So that's one of the finest, most delicate things to come out of the kitchen?
219 00:09:49,440 00:09:50,520 Yeah, pretty much. Yeah, pretty much.
220 00:09:50,720 00:09:52,880 So this is our version of the Hervey Bay scallop, So this is our version of the Hervey Bay scallop,
221 00:09:53,080 00:09:54,480 finishing here with the tuile. finishing here with the tuile.
222 00:09:54,680 00:09:56,160 It's like it's got a veil on. It's like it's got a veil on.
223 00:09:56,360 00:09:58,080 Yes. Are you ready to get into it then, Maeve? Yes. Are you ready to get into it then, Maeve?
224 00:09:58,280 00:09:59,400 Absolutely. Absolutely.
225 00:09:59,600 00:10:01,080 Ooh! It's so beautiful! Ooh! It's so beautiful!
226 00:10:04,200 00:10:07,560 It's almost softer cooked in this method rather than on a pan. It's almost softer cooked in this method rather than on a pan.
227 00:10:07,760 00:10:10,080 Yeah, quite tender. It is. Yeah, quite tender. It is.
228 00:10:10,280 00:10:12,160 And it's such a delicate seafood And it's such a delicate seafood
229 00:10:12,360 00:10:14,400 that it doesn't need a lot done to it, does it? that it doesn't need a lot done to it, does it?
230 00:10:14,600 00:10:16,400 A beautiful and delicate thing. A beautiful and delicate thing.
231 00:10:16,600 00:10:19,120 Yeah, it's beautiful. Um, melt in your mouth. Yeah, it's beautiful. Um, melt in your mouth.
232 00:10:19,320 00:10:21,680 Mmm! That's a master touch. Mmm! That's a master touch.
233 00:10:21,880 00:10:23,520 It's like a whisper on your tongue. Yep. It's like a whisper on your tongue. Yep.
234 00:10:23,720 00:10:26,040 Thank you so much, Tom. Thanks for being part of The Chefs' Line. Thank you so much, Tom. Thanks for being part of The Chefs' Line.
235 00:10:26,240 00:10:27,040 No problem. No problem.
236 00:10:27,240 00:10:29,200 Coming up, junior chef Tara Coming up, junior chef Tara
237 00:10:29,400 00:10:32,920 creates Montrachet's most technical of chocolate desserts. creates Montrachet's most technical of chocolate desserts.
238 00:10:33,120 00:10:35,080 There's so much brightness in that dish. There's so much brightness in that dish.
239 00:10:39,920 00:10:42,360 MAEVE O'MEARA: The French have had a romantic relationship MAEVE O'MEARA: The French have had a romantic relationship
240 00:10:42,560 00:10:43,960 with chocolate for centuries, with chocolate for centuries,
241 00:10:44,160 00:10:45,720 savouring it by itself, savouring it by itself,
242 00:10:45,920 00:10:49,760 or combining it as part of fine pastries, cakes and desserts. or combining it as part of fine pastries, cakes and desserts.
243 00:10:49,960 00:10:52,920 Working with chocolate, of course, is something very important Working with chocolate, of course, is something very important
244 00:10:53,120 00:10:55,320 to the pastry division of French cooking. to the pastry division of French cooking.
245 00:10:55,520 00:10:58,280 Um, so, when we make something like a chocolate mousse, Um, so, when we make something like a chocolate mousse,
246 00:10:58,480 00:11:00,360 it may sound simple, chocolate mousse, it may sound simple, chocolate mousse,
247 00:11:00,560 00:11:02,440 but to have the temperatures of the chocolate right, but to have the temperatures of the chocolate right,
248 00:11:02,640 00:11:05,920 the temperatures of the praline, the aeration of the cream - the temperatures of the praline, the aeration of the cream -
249 00:11:06,120 00:11:08,280 all those steps are very, very important to get right. all those steps are very, very important to get right.
250 00:11:08,480 00:11:11,440 Shannon is currently training junior chef Tara Shannon is currently training junior chef Tara
251 00:11:11,640 00:11:13,720 in the refined skills and techniques required in the refined skills and techniques required
252 00:11:13,920 00:11:17,920 to produce delicate and sophisticated French desserts. to produce delicate and sophisticated French desserts.
253 00:11:18,120 00:11:19,960 This week in The Chefs' Line kitchen, This week in The Chefs' Line kitchen,
254 00:11:20,160 00:11:23,800 Tara felt the pressure as she took on four home cooks Tara felt the pressure as she took on four home cooks
255 00:11:24,000 00:11:27,320 to produce the renowned French dish bouillabaisse. to produce the renowned French dish bouillabaisse.
256 00:11:27,520 00:11:29,480 Taste, taste, taste. Taste. Taste. Taste, taste, taste. Taste. Taste.
257 00:11:29,680 00:11:31,760 When I tasted the broth I was a bit like, "Mmm. When I tasted the broth I was a bit like, "Mmm.
258 00:11:31,960 00:11:33,960 "I'm not sure if this is meant to taste like this at all." "I'm not sure if this is meant to taste like this at all."
259 00:11:34,160 00:11:37,000 And then you just have to like stand still for a second and be like, And then you just have to like stand still for a second and be like,
260 00:11:37,200 00:11:39,200 "OK. You're a chef. Just fricken cook." "OK. You're a chef. Just fricken cook."
261 00:11:39,400 00:11:40,240 SHANNON: Keep cooking. SHANNON: Keep cooking.
262 00:11:40,440 00:11:44,200 And cook she did as she presented her version of this seafood classic. And cook she did as she presented her version of this seafood classic.
263 00:11:44,400 00:11:46,280 MELISSA LEONG: What are you fishing for in there? MELISSA LEONG: What are you fishing for in there?
264 00:11:46,480 00:11:48,920 (SNORTS) He needs... he needs a rod. (CHUCKLES) (SNORTS) He needs... he needs a rod. (CHUCKLES)
265 00:11:49,120 00:11:51,440 The flavour of the bouillabaisse is delicious. The flavour of the bouillabaisse is delicious.
266 00:11:51,640 00:11:55,600 Even though it's quite an intense stock, it's subtle at the same time. Even though it's quite an intense stock, it's subtle at the same time.
267 00:11:55,800 00:11:58,840 This bouillabaisse... Kicking goals? This bouillabaisse... Kicking goals?
268 00:11:59,040 00:12:00,640 ..is pretty damn good. ..is pretty damn good.
269 00:12:00,840 00:12:03,480 Congratulations to restaurant Montrachet Congratulations to restaurant Montrachet
270 00:12:03,680 00:12:06,200 for bringing us the best plate on the pass this evening. for bringing us the best plate on the pass this evening.
271 00:12:08,280 00:12:12,600 Today Tara is preparing a dessert that showcases true technical skill. Today Tara is preparing a dessert that showcases true technical skill.
272 00:12:12,800 00:12:14,400 What are you making for me today? What are you making for me today?
273 00:12:14,600 00:12:15,880 The chocolat passion, The chocolat passion,
274 00:12:16,080 00:12:17,880 which is our signature dessert dish on the menu. which is our signature dessert dish on the menu.
275 00:12:18,080 00:12:20,080 What are you doing with this chocolate? What are you doing with this chocolate?
276 00:12:20,280 00:12:22,040 I'm just tempering the chocolate at the moment. I'm just tempering the chocolate at the moment.
277 00:12:22,240 00:12:24,320 We're using a couverture dark chocolate We're using a couverture dark chocolate
278 00:12:24,520 00:12:27,000 and we melt it to 42 degrees. and we melt it to 42 degrees.
279 00:12:27,200 00:12:28,520 Once it's all been melted, Once it's all been melted,
280 00:12:28,720 00:12:30,200 you get the consistency like this, you get the consistency like this,
281 00:12:30,400 00:12:31,680 how it ribbons down. how it ribbons down.
282 00:12:31,880 00:12:34,800 Because it's all about the crystals and how you work them Because it's all about the crystals and how you work them
283 00:12:35,000 00:12:37,520 to make that chocolate crisp and have a snap. to make that chocolate crisp and have a snap.
284 00:12:37,720 00:12:40,440 We're just gonna spoon it over onto the acetate like that. We're just gonna spoon it over onto the acetate like that.
285 00:12:40,640 00:12:42,240 You've got to work fairly quickly, don't you? You've got to work fairly quickly, don't you?
286 00:12:42,440 00:12:43,720 You do, yes. You do, yes.
287 00:12:43,920 00:12:45,480 So you always want to put a little bit more on So you always want to put a little bit more on
288 00:12:45,680 00:12:47,120 than what you're gonna need. than what you're gonna need.
289 00:12:48,800 00:12:53,160 So you're doing like a perfect ribbon of chocolate to start with? So you're doing like a perfect ribbon of chocolate to start with?
290 00:12:53,360 00:12:54,160 Yep. Yep.
291 00:12:54,360 00:12:56,480 The key is to try and get it even the whole way down. The key is to try and get it even the whole way down.
292 00:12:56,680 00:12:57,480 Ah! Ah!
293 00:12:57,680 00:13:00,960 And, as you can see, just as I lift the spatula off there And, as you can see, just as I lift the spatula off there
294 00:13:01,160 00:13:02,440 it kind of has a hole. it kind of has a hole.
295 00:13:02,640 00:13:06,080 So that there means that we are ready to scrape it through... So that there means that we are ready to scrape it through...
296 00:13:08,600 00:13:10,400 ..in one scrape like that. ..in one scrape like that.
297 00:13:10,600 00:13:12,880 Gee, there's a lot of chocolate leftover to... Gee, there's a lot of chocolate leftover to...
298 00:13:13,080 00:13:14,360 There is! (BOTH CHUCKLE) There is! (BOTH CHUCKLE)
299 00:13:14,560 00:13:16,240 OK, if you just touch it a little bit OK, if you just touch it a little bit
300 00:13:16,440 00:13:19,760 and you can tell that the top layer there is set. and you can tell that the top layer there is set.
301 00:13:19,960 00:13:22,080 But it's still pliable enough to be moved. But it's still pliable enough to be moved.
302 00:13:22,280 00:13:23,160 Yes, correct. Yes, correct.
303 00:13:23,400 00:13:26,640 So it just means that the layer underneath is still wet, which is what we want it to be. So it just means that the layer underneath is still wet, which is what we want it to be.
304 00:13:26,840 00:13:29,040 It's glistening in the light. It's glistening in the light.
305 00:13:29,240 00:13:31,200 Do it wet side onto...? Do it wet side onto...?
306 00:13:31,400 00:13:33,480 Yes. And so that there, that's what gives it the shine. Yes. And so that there, that's what gives it the shine.
307 00:13:33,680 00:13:35,680 So what we're doing, we're just curling it around here, So what we're doing, we're just curling it around here,
308 00:13:35,880 00:13:37,160 just like that. just like that.
309 00:13:37,360 00:13:40,600 So once it's set after 24 hours, we take it off, it uncurls So once it's set after 24 hours, we take it off, it uncurls
310 00:13:40,800 00:13:43,000 and we have a shiny side on it ready to go. and we have a shiny side on it ready to go.
311 00:13:43,200 00:13:46,520 Montrachet's chocolat passion is a delicate and layered dessert Montrachet's chocolat passion is a delicate and layered dessert
312 00:13:46,720 00:13:49,880 that combines technique with classic French flavours. that combines technique with classic French flavours.
313 00:13:50,080 00:13:53,520 So the Grand Marnier brulee, passionfruit cremeux, So the Grand Marnier brulee, passionfruit cremeux,
314 00:13:53,720 00:13:55,480 chocolate mousse and the joconde sponge. chocolate mousse and the joconde sponge.
315 00:13:55,680 00:13:57,080 Tara's now going to show me Tara's now going to show me
316 00:13:57,280 00:13:59,600 how to prepare the foundation of this dessert - how to prepare the foundation of this dessert -
317 00:13:59,800 00:14:01,080 chocolate mousse. chocolate mousse.
318 00:14:01,280 00:14:03,520 The first step of the mousse, which is the anglaise. The first step of the mousse, which is the anglaise.
319 00:14:03,720 00:14:06,880 So we got our egg yolk - two egg yolks here in the bowl. So we got our egg yolk - two egg yolks here in the bowl.
320 00:14:07,080 00:14:08,880 We're gonna cream... Some caster sugar. We're gonna cream... Some caster sugar.
321 00:14:09,080 00:14:10,360 Yeah, so we've got the caster sugar Yeah, so we've got the caster sugar
322 00:14:10,560 00:14:12,760 and we're just gonna cream them together all at the same time and we're just gonna cream them together all at the same time
323 00:14:12,960 00:14:15,360 while our milk here is on the induction. while our milk here is on the induction.
324 00:14:15,560 00:14:18,800 So what we're looking for here is like that pale egg yolk colour, So what we're looking for here is like that pale egg yolk colour,
325 00:14:19,000 00:14:20,920 which means that it's been incorporated. which means that it's been incorporated.
326 00:14:21,120 00:14:22,560 Right. And now your milk is boiling. Right. And now your milk is boiling.
327 00:14:22,760 00:14:24,280 Just put a little bit in to begin with. Just put a little bit in to begin with.
328 00:14:25,920 00:14:27,360 Then it's all in. Then it's all in.
329 00:14:29,880 00:14:31,360 So what we actually do now So what we actually do now
330 00:14:31,560 00:14:33,080 is we pour it back into the pot is we pour it back into the pot
331 00:14:33,280 00:14:35,800 to cook out or to pasteurise the egg yolk. to cook out or to pasteurise the egg yolk.
332 00:14:36,000 00:14:38,160 So you're after a really silky anglaise? So you're after a really silky anglaise?
333 00:14:38,360 00:14:39,160 Yep. Yep.
334 00:14:39,360 00:14:42,280 There's so much in the French kitchen that's simple ingredients - There's so much in the French kitchen that's simple ingredients -
335 00:14:42,480 00:14:44,040 eggs, sugar, milk. eggs, sugar, milk.
336 00:14:44,240 00:14:47,800 But it's what you do with it and that clever technique. But it's what you do with it and that clever technique.
337 00:14:48,000 00:14:49,640 I would say that French is highly egg based. I would say that French is highly egg based.
338 00:14:49,840 00:14:51,880 Like, a lot of egg in their cooking Like, a lot of egg in their cooking
339 00:14:52,080 00:14:54,360 and that's just a natural thickening agent and that's just a natural thickening agent
340 00:14:54,560 00:14:56,480 to give it that body and the volume. to give it that body and the volume.
341 00:14:56,680 00:14:58,120 That's where the egg comes into play. That's where the egg comes into play.
342 00:14:58,320 00:15:01,440 Right, so we're coming up now to where it's starting to thicken here. Right, so we're coming up now to where it's starting to thicken here.
343 00:15:01,640 00:15:04,240 You can see there how it just coats the spatula there. You can see there how it just coats the spatula there.
344 00:15:04,440 00:15:05,240 Perfect. Perfect.
345 00:15:05,440 00:15:07,800 So that means that the anglaise is now done. So that means that the anglaise is now done.
346 00:15:08,000 00:15:09,280 Right, so now what I'm gonna do Right, so now what I'm gonna do
347 00:15:09,480 00:15:11,880 is add in the gelatine that we've just previously softened. is add in the gelatine that we've just previously softened.
348 00:15:12,080 00:15:13,640 Once the gelatine has dissolved, Once the gelatine has dissolved,
349 00:15:13,840 00:15:16,360 the creme anglaise is set aside to cool, the creme anglaise is set aside to cool,
350 00:15:16,560 00:15:17,960 then Tara melts the chocolate. then Tara melts the chocolate.
351 00:15:18,160 00:15:20,280 There's something magical about seeing chocolate melt. There's something magical about seeing chocolate melt.
352 00:15:20,480 00:15:22,560 Yes, yes. It's very soothing. Yes, yes. It's very soothing.
353 00:15:22,760 00:15:24,200 (BOTH CHUCKLE) (BOTH CHUCKLE)
354 00:15:24,400 00:15:27,520 Alright, so now that our chocolate is all melted, it's smooth. Alright, so now that our chocolate is all melted, it's smooth.
355 00:15:27,720 00:15:29,000 It's beautiful and glossy. It's beautiful and glossy.
356 00:15:29,200 00:15:30,720 The perfect chocolate mousse The perfect chocolate mousse
357 00:15:30,920 00:15:34,360 requires the light and airy consistency of whipped cream. requires the light and airy consistency of whipped cream.
358 00:15:34,560 00:15:35,840 Before the cream is added, Before the cream is added,
359 00:15:36,040 00:15:39,400 the cooled, melted chocolate and creme anglaise are combined. the cooled, melted chocolate and creme anglaise are combined.
360 00:15:39,600 00:15:42,200 What I usually do is just give it a mix, get all the hot air out What I usually do is just give it a mix, get all the hot air out
361 00:15:42,400 00:15:44,920 and at the same time you're still moving the chocolate, and at the same time you're still moving the chocolate,
362 00:15:45,120 00:15:47,480 so it doesn't have time to sit there and set. so it doesn't have time to sit there and set.
363 00:15:47,680 00:15:52,040 And the trick is to fold the cream into the chocolate, And the trick is to fold the cream into the chocolate,
364 00:15:52,240 00:15:53,720 not fold the chocolate into the cream. not fold the chocolate into the cream.
365 00:15:53,920 00:15:55,200 Why is that? Why is that?
366 00:15:55,400 00:15:57,440 Um, if you were to add this straight into the cream Um, if you were to add this straight into the cream
367 00:15:57,640 00:15:59,080 you'd be kind of mixing it too much you'd be kind of mixing it too much
368 00:15:59,280 00:16:02,440 in the sense that you'd probably mix all the air out of the cream. in the sense that you'd probably mix all the air out of the cream.
369 00:16:02,640 00:16:04,000 So you're scraping it from underneath So you're scraping it from underneath
370 00:16:04,200 00:16:07,280 and incorporating the whipped cream that way. and incorporating the whipped cream that way.
371 00:16:07,480 00:16:10,160 And that there is the chocolate mousse. And that there is the chocolate mousse.
372 00:16:10,360 00:16:12,600 Very lovely. Can I lick the bowl? You can. Very lovely. Can I lick the bowl? You can.
373 00:16:14,840 00:16:17,320 Wow! It's so velvety. Yep. Wow! It's so velvety. Yep.
374 00:16:17,520 00:16:21,320 Creamy, chocolatey, deep chocolate. Yep. Creamy, chocolatey, deep chocolate. Yep.
375 00:16:21,520 00:16:23,680 The chocolate mousse then becomes the basis The chocolate mousse then becomes the basis
376 00:16:23,880 00:16:26,200 of the final layered chocolat passion. of the final layered chocolat passion.
377 00:16:26,400 00:16:29,960 Tara dresses the plate with strawberry and passionfruit puree, Tara dresses the plate with strawberry and passionfruit puree,
378 00:16:30,160 00:16:34,440 creme Chantilly, fresh strawberries, micro lemon balm creme Chantilly, fresh strawberries, micro lemon balm
379 00:16:34,640 00:16:36,080 and the previously tempered chocolate. and the previously tempered chocolate.
380 00:16:36,280 00:16:39,520 Chocolate curl, which goes on just over the top. Chocolate curl, which goes on just over the top.
381 00:16:39,720 00:16:43,000 And, finally, a scoop of pure strawberry sorbet. And, finally, a scoop of pure strawberry sorbet.
382 00:16:43,200 00:16:45,560 And this is our chocolat passion dessert. And this is our chocolat passion dessert.
383 00:16:45,760 00:16:47,320 It comes together... It does. It comes together... It does.
384 00:16:47,520 00:16:48,800 ..like a fine piece of music. ..like a fine piece of music.
385 00:16:49,000 00:16:49,800 It does. It does.
386 00:16:50,000 00:16:52,720 Mmm. Chocolate and passionfruit. Mmm. Chocolate and passionfruit.
387 00:16:52,920 00:16:54,600 It is good. Match made in heaven. It is good. Match made in heaven.
388 00:16:54,800 00:16:56,200 There's so much brightness in that dish. There's so much brightness in that dish.
389 00:16:56,400 00:16:57,200 Yeah. Yeah.
390 00:16:57,400 00:17:00,040 Passionfruit's got a real zing and the chocolate's so luscious. Passionfruit's got a real zing and the chocolate's so luscious.
391 00:17:00,240 00:17:01,040 Yep. Yep.
392 00:17:01,240 00:17:06,120 Thank you, Tara, for showing me all the precision and dedication Thank you, Tara, for showing me all the precision and dedication
393 00:17:06,320 00:17:08,520 that goes into such a masterful dessert. that goes into such a masterful dessert.
394 00:17:08,720 00:17:10,000 It's been a pleasure, Maeve. It's been a pleasure, Maeve.
395 00:17:10,200 00:17:14,120 Coming up, sous chef Jamie cooks a beautifully tender chicken. Coming up, sous chef Jamie cooks a beautifully tender chicken.
396 00:17:14,320 00:17:17,560 We're going for the French technique of butter, butter and more butter. We're going for the French technique of butter, butter and more butter.
397 00:17:22,400 00:17:24,200 MAEVE O'MEARA: Classically trained sous chef Jamie MAEVE O'MEARA: Classically trained sous chef Jamie
398 00:17:24,400 00:17:27,920 has embraced the sophistication and complexities of French food has embraced the sophistication and complexities of French food
399 00:17:28,120 00:17:30,200 and has been cooking it for 20 years. and has been cooking it for 20 years.
400 00:17:30,400 00:17:32,960 He's the saucier in Montrachet's kitchen, He's the saucier in Montrachet's kitchen,
401 00:17:33,160 00:17:36,160 in charge of all meat, fish and sauce preparation. in charge of all meat, fish and sauce preparation.
402 00:17:36,400 00:17:39,480 Jamie you've worked in some of the finest French restaurants in Australia. Jamie you've worked in some of the finest French restaurants in Australia.
403 00:17:39,680 00:17:42,640 What is it about French food that has your heart? What is it about French food that has your heart?
404 00:17:42,840 00:17:44,520 I think it's just the basics of the technique. I think it's just the basics of the technique.
405 00:17:44,720 00:17:47,360 I mean, all forms of food come from that base I mean, all forms of food come from that base
406 00:17:47,560 00:17:49,120 with those... those skills with those... those skills
407 00:17:49,320 00:17:52,160 and I think to continue them on is... yeah... and I think to continue them on is... yeah...
408 00:17:52,360 00:17:53,640 And I'm old-school trained as well. And I'm old-school trained as well.
409 00:17:53,880 00:17:56,360 So they were what you were trained in. Yeah. So they were what you were trained in. Yeah.
410 00:17:56,560 00:17:58,520 You know, there was no molecular, there was no foam. You know, there was no molecular, there was no foam.
411 00:17:58,720 00:18:00,120 There was no powder to help you out. There was no powder to help you out.
412 00:18:00,320 00:18:02,960 It was based on those old-school cooking techniques. It was based on those old-school cooking techniques.
413 00:18:03,160 00:18:05,720 This week Jamie took on two home cooks This week Jamie took on two home cooks
414 00:18:05,920 00:18:09,840 in a culinary bout that saw him prepare duck with potatoes. in a culinary bout that saw him prepare duck with potatoes.
415 00:18:10,040 00:18:11,320 His traditional skills His traditional skills
416 00:18:11,520 00:18:13,440 and understanding of classic French technique and understanding of classic French technique
417 00:18:13,640 00:18:16,640 saw him produce and deliver the perfect dish. saw him produce and deliver the perfect dish.
418 00:18:16,840 00:18:18,520 The best plate on the pass... The best plate on the pass...
419 00:18:20,400 00:18:22,520 ..was this one. (APPLAUSE) ..was this one. (APPLAUSE)
420 00:18:22,720 00:18:24,200 I almost licked it off the plate. I almost licked it off the plate.
421 00:18:24,400 00:18:27,480 Today Jamie is preparing a simple chicken dish Today Jamie is preparing a simple chicken dish
422 00:18:27,680 00:18:29,600 cooked in a classic French style. cooked in a classic French style.
423 00:18:29,800 00:18:31,400 Jamie, what are you going to cook today? Jamie, what are you going to cook today?
424 00:18:31,600 00:18:35,120 I am going to cook a beautiful free-range roasted chicken breast I am going to cook a beautiful free-range roasted chicken breast
425 00:18:35,320 00:18:39,160 that I've filled with chicken mousse, served with pomme dauphine, that I've filled with chicken mousse, served with pomme dauphine,
426 00:18:39,360 00:18:41,600 Vichy carrots and a roasted chicken jus. Vichy carrots and a roasted chicken jus.
427 00:18:42,760 00:18:45,520 Sounds like a classic. Yes, it is. It's beautiful. Sounds like a classic. Yes, it is. It's beautiful.
428 00:18:45,720 00:18:49,120 So what do you do to keep breast of chicken really juicy? So what do you do to keep breast of chicken really juicy?
429 00:18:49,320 00:18:50,800 Because it can be quite a challenge. Because it can be quite a challenge.
430 00:18:51,000 00:18:52,920 What we actually do here, we're lucky enough to do, What we actually do here, we're lucky enough to do,
431 00:18:53,120 00:18:54,400 is we actually sous-vide them. is we actually sous-vide them.
432 00:18:54,600 00:18:56,280 So we'll take the breast off this. So we'll take the breast off this.
433 00:18:56,480 00:18:58,400 Every bit of this chicken gets used. Every bit of this chicken gets used.
434 00:18:58,600 00:19:00,600 So we'll just take those breasts off there. So we'll just take those breasts off there.
435 00:19:00,800 00:19:03,000 So we just follow that down and around. So we just follow that down and around.
436 00:19:03,200 00:19:05,960 Then when it gets to there, we just pop that leg out there. Then when it gets to there, we just pop that leg out there.
437 00:19:06,160 00:19:10,840 Then we can just take that fully clean off there like that Then we can just take that fully clean off there like that
438 00:19:11,040 00:19:13,600 so then when we go to use that chicken breast, so then when we go to use that chicken breast,
439 00:19:13,800 00:19:15,080 we've protected the skin, we've protected the skin,
440 00:19:15,280 00:19:16,560 so that we can cover the whole thing. so that we can cover the whole thing.
441 00:19:16,760 00:19:18,080 Ahhh! Ahhh!
442 00:19:18,280 00:19:21,040 Once the breast is prepared and wrapped in the skin, Once the breast is prepared and wrapped in the skin,
443 00:19:21,240 00:19:24,720 Jamie adds one further element to intensify the flavour. Jamie adds one further element to intensify the flavour.
444 00:19:24,920 00:19:26,720 And inside here is our chicken mousse. And inside here is our chicken mousse.
445 00:19:26,920 00:19:29,160 There's cream, a little bit of eggwhite, a little bit of salt. There's cream, a little bit of eggwhite, a little bit of salt.
446 00:19:29,360 00:19:32,600 Then we've passed it, so we've got a nice smooth finish on your tongue. Then we've passed it, so we've got a nice smooth finish on your tongue.
447 00:19:32,800 00:19:34,360 Then all we do is just massage it. Then all we do is just massage it.
448 00:19:34,560 00:19:35,840 Just massage it to the side. Just massage it to the side.
449 00:19:36,040 00:19:38,520 So every bite of that chicken breast, you're getting mousse. So every bite of that chicken breast, you're getting mousse.
450 00:19:38,720 00:19:41,600 Jamie then forms the chicken breast into a cone shape Jamie then forms the chicken breast into a cone shape
451 00:19:41,800 00:19:43,480 as he seals it in cling wrap. as he seals it in cling wrap.
452 00:19:43,680 00:19:46,840 He places it in the water bath at around 60 degrees He places it in the water bath at around 60 degrees
453 00:19:47,040 00:19:49,440 and cooks for 45 minutes. and cooks for 45 minutes.
454 00:19:49,640 00:19:51,840 So what we'll do now is caramelise up the skin. So what we'll do now is caramelise up the skin.
455 00:19:52,040 00:19:52,840 (SIZZLES) (SIZZLES)
456 00:19:53,040 00:19:55,040 And that's the... that's the noise you want. And that's the... that's the noise you want.
457 00:19:55,240 00:19:58,560 The pan's not cold but it's not scorching the hell out of it either. The pan's not cold but it's not scorching the hell out of it either.
458 00:19:58,760 00:20:00,120 Yes. Yeah. And stuff like that. Yes. Yeah. And stuff like that.
459 00:20:00,320 00:20:02,200 Now the natural instinct straightaway for people Now the natural instinct straightaway for people
460 00:20:02,400 00:20:03,680 is to grab the pan and shake it. is to grab the pan and shake it.
461 00:20:03,880 00:20:05,160 Yep. Don't do that. Yep. Don't do that.
462 00:20:05,360 00:20:06,680 Don't do that? Don't do that. Don't do that? Don't do that.
463 00:20:06,880 00:20:08,160 There you go. Yes, beautiful. There you go. Yes, beautiful.
464 00:20:08,360 00:20:09,920 So basically that's what we're looking for. So basically that's what we're looking for.
465 00:20:10,120 00:20:12,520 And now to really enhance that flavour, And now to really enhance that flavour,
466 00:20:12,720 00:20:14,320 we're going for the French technique we're going for the French technique
467 00:20:14,520 00:20:16,040 of butter, butter and more butter. of butter, butter and more butter.
468 00:20:16,240 00:20:18,320 Yep, you can't have a French kitchen without butter. Yep, you can't have a French kitchen without butter.
469 00:20:18,520 00:20:20,680 A little bit of thyme. A little bit of thyme.
470 00:20:20,880 00:20:23,440 So we'll just put that in the oven and just let that warm through So we'll just put that in the oven and just let that warm through
471 00:20:23,640 00:20:26,720 while we wait for everything to come together. while we wait for everything to come together.
472 00:20:28,280 00:20:30,080 The classic accompaniment to this dish The classic accompaniment to this dish
473 00:20:30,280 00:20:32,400 is exceptional pomme dauphinoise is exceptional pomme dauphinoise
474 00:20:32,600 00:20:37,360 which takes potatoes, garlic, butter, cream, thyme and comte cheese which takes potatoes, garlic, butter, cream, thyme and comte cheese
475 00:20:37,560 00:20:39,440 to delicious new heights. to delicious new heights.
476 00:20:39,640 00:20:41,480 That has... So we'll just place that. That has... So we'll just place that.
477 00:20:41,680 00:20:43,560 It's kept its shape beautifully. It's kept its shape beautifully.
478 00:20:43,760 00:20:46,880 It has that buttery shine and it's warmed all the way through. It has that buttery shine and it's warmed all the way through.
479 00:20:47,080 00:20:47,880 Lovely. Lovely.
480 00:20:48,080 00:20:50,400 Now we'll just place our Vichy carrots on there. Now we'll just place our Vichy carrots on there.
481 00:20:50,600 00:20:52,560 Again just keeping their natural flavour, Again just keeping their natural flavour,
482 00:20:52,760 00:20:56,720 but the butter and everything has just shined them up nicely. but the butter and everything has just shined them up nicely.
483 00:20:56,920 00:20:59,200 So we'll just put those on there. So we'll just put those on there.
484 00:20:59,400 00:21:00,800 And now we'll get the star of the show - And now we'll get the star of the show -
485 00:21:01,000 00:21:03,560 our beautiful chicken breast. our beautiful chicken breast.
486 00:21:03,760 00:21:05,600 Oh, it cuts as if it's really tender. Oh, it cuts as if it's really tender.
487 00:21:05,800 00:21:08,960 And there's our nice... As you can see, it's shining. And there's our nice... As you can see, it's shining.
488 00:21:09,160 00:21:12,200 Then we will grab our lovely roasted chicken jus. Then we will grab our lovely roasted chicken jus.
489 00:21:14,080 00:21:16,400 As you can see, it's all beautiful and shiny there. As you can see, it's all beautiful and shiny there.
490 00:21:16,600 00:21:18,840 So we'll just put a little bit of that on the side. So we'll just put a little bit of that on the side.
491 00:21:19,040 00:21:21,200 It smells like Sunday lunch! It smells like Sunday lunch!
492 00:21:21,400 00:21:22,960 Exactly. But we just trick it up. Exactly. But we just trick it up.
493 00:21:23,160 00:21:26,360 Put our two beautiful moist chicken breasts on there. Put our two beautiful moist chicken breasts on there.
494 00:21:27,840 00:21:31,440 I don't think I've ever seen chicken breast that is presented like that. I don't think I've ever seen chicken breast that is presented like that.
495 00:21:31,640 00:21:33,440 Cabbage leaves with a little bit of apple vinegar. Cabbage leaves with a little bit of apple vinegar.
496 00:21:33,640 00:21:35,720 Again, it's just cutting through that richness. Again, it's just cutting through that richness.
497 00:21:35,960 00:21:38,800 So there we have it, Maeve - our beautiful roasted organic chicken breast So there we have it, Maeve - our beautiful roasted organic chicken breast
498 00:21:39,000 00:21:42,160 with pomme dauphine and Vichy carrots and roast chicken jus. with pomme dauphine and Vichy carrots and roast chicken jus.
499 00:21:42,360 00:21:43,800 It looks sensational. It looks sensational.
500 00:21:45,320 00:21:46,920 Shannon, how was your week on The Chefs' Line? Shannon, how was your week on The Chefs' Line?
501 00:21:47,120 00:21:49,080 Oh, it was a lot of fun. Yeah, it was great. Oh, it was a lot of fun. Yeah, it was great.
502 00:21:49,280 00:21:51,000 Great to get us out of our kitchen, Great to get us out of our kitchen,
503 00:21:51,200 00:21:53,200 out of the normal daily grind, if you like, out of the normal daily grind, if you like,
504 00:21:53,400 00:21:54,680 and go and do something different. and go and do something different.
505 00:21:54,880 00:21:56,840 But more importantly, share what we do with others. But more importantly, share what we do with others.
506 00:21:57,040 00:21:58,600 And, yeah, it's been a great experience. And, yeah, it's been a great experience.
507 00:21:58,800 00:22:01,760 That's lovely. And you love competition too. That's lovely. And you love competition too.
508 00:22:01,960 00:22:03,480 So what was that like as the team? So what was that like as the team?
509 00:22:03,680 00:22:04,960 Whoo! Oh, it was great. Whoo! Oh, it was great.
510 00:22:05,160 00:22:06,520 It was a bit of fun for the other guys. It was a bit of fun for the other guys.
511 00:22:06,720 00:22:09,320 As far as the competition side of it, As far as the competition side of it,
512 00:22:09,520 00:22:12,160 I didn't take it... tried not to take it too seriously. I didn't take it... tried not to take it too seriously.
513 00:22:12,360 00:22:14,560 My competition days are well and truly behind me now. My competition days are well and truly behind me now.
514 00:22:14,760 00:22:16,680 (CHUCKLES) (CRUNCHES) (CHUCKLES) (CRUNCHES)
515 00:22:16,880 00:22:19,520 Oh, there's nothing like the sound of a fresh baguette. Oh, there's nothing like the sound of a fresh baguette.
516 00:22:23,640 00:22:24,840 Mmm. Mmm.
517 00:22:25,040 00:22:27,080 Magnifique! Mm. Magnifique! Mm.
518 00:22:27,280 00:22:29,800 I'm very keen to try this beautiful chicken. I'm very keen to try this beautiful chicken.
519 00:22:30,000 00:22:33,160 How you've got it so moist, with all those flavours. How you've got it so moist, with all those flavours.
520 00:22:35,000 00:22:38,080 Mmm, simply beautiful chicken. Excellent. Mmm, simply beautiful chicken. Excellent.
521 00:22:38,280 00:22:42,000 And just like my best chicken memories, almost from childhood. And just like my best chicken memories, almost from childhood.
522 00:22:42,200 00:22:43,920 And what we're trying to achieve And what we're trying to achieve
523 00:22:44,120 00:22:46,520 is to make that a most memorable roast chicken dinner is to make that a most memorable roast chicken dinner
524 00:22:46,720 00:22:49,120 and, like you said, have memories of your childhood and, like you said, have memories of your childhood
525 00:22:49,320 00:22:51,880 and these are the memories with food that you always remember. and these are the memories with food that you always remember.
526 00:22:52,080 00:22:56,600 I have to thank you so much for allowing us to see your world, I have to thank you so much for allowing us to see your world,
527 00:22:56,800 00:22:58,840 its technique, your dedication to flavour. its technique, your dedication to flavour.
528 00:22:59,040 00:23:00,720 Thank you for being part of The Chefs' Line. Thank you for being part of The Chefs' Line.
529 00:23:00,920 00:23:02,360 The pleasure's ours. The pleasure's ours.
530 00:23:03,400 00:23:05,840 Next time, the chefs from Japanese restaurant Sokyo Next time, the chefs from Japanese restaurant Sokyo
531 00:23:06,040 00:23:08,800 will battle against four new home cooks. will battle against four new home cooks.
532 00:23:09,000 00:23:11,520 I'm pretty pumped up with a healthy dose of nerves in reserve. I'm pretty pumped up with a healthy dose of nerves in reserve.
533 00:23:11,720 00:23:15,240 They'll put their passion and personality into every plate... They'll put their passion and personality into every plate...
534 00:23:15,440 00:23:17,640 I'm happy with it, yeah. It's yum! I'm happy with it, yeah. It's yum!
535 00:23:17,840 00:23:21,240 ..all in a bid to discover if delicious home-cooked meals... ..all in a bid to discover if delicious home-cooked meals...
536 00:23:21,440 00:23:24,680 MELISSA LEONG: They exhibited the true spirit of Japanese cuisine. MELISSA LEONG: They exhibited the true spirit of Japanese cuisine.
537 00:23:24,880 00:23:27,120 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
538 00:23:27,320 00:23:29,720 DAN HONG: It's absolutely delicious. DAN HONG: It's absolutely delicious.