# Start End Original Translated
1 00:00:02,080 00:00:03,640 MAEVE O'MEARA: This week on The Chefs' Line, MAEVE O'MEARA: This week on The Chefs' Line,
2 00:00:03,839 00:00:07,040 the professionals from Sydney restaurant Sokyo the professionals from Sydney restaurant Sokyo
3 00:00:07,240 00:00:09,000 go up against four home cooks go up against four home cooks
4 00:00:09,199 00:00:12,240 who think they can beat the chefs at their own game. who think they can beat the chefs at their own game.
5 00:00:12,439 00:00:15,240 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.
6 00:00:15,439 00:00:18,640 The home cooks will showcase their best Japanese cuisine The home cooks will showcase their best Japanese cuisine
7 00:00:18,839 00:00:21,800 as they battle against Sokyo's chain of command, as they battle against Sokyo's chain of command,
8 00:00:22,000 00:00:26,120 starting with the apprentice chef right up to the head chef. starting with the apprentice chef right up to the head chef.
9 00:00:26,320 00:00:29,039 MAN: Everyone calls me Turbo because I'm always moving around. MAN: Everyone calls me Turbo because I'm always moving around.
10 00:00:29,239 00:00:31,000 I don't slow down. I never slow down. I don't slow down. I never slow down.
11 00:00:31,199 00:00:33,119 It's the ultimate food fight It's the ultimate food fight
12 00:00:33,320 00:00:35,759 to discover if delicious home-cooked meals... to discover if delicious home-cooked meals...
13 00:00:35,960 00:00:39,119 MELISSA LEONG: They exhibited the true spirit of Japanese cuisine. MELISSA LEONG: They exhibited the true spirit of Japanese cuisine.
14 00:00:39,320 00:00:42,000 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
15 00:00:42,200 00:00:44,280 DAN HONG: It's absolutely delicious. DAN HONG: It's absolutely delicious.
16 00:00:44,479 00:00:47,039 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
17 00:00:47,240 00:00:49,119 renowned chef Mark Olive renowned chef Mark Olive
18 00:00:49,320 00:00:51,640 and food writer Melissa Leong. and food writer Melissa Leong.
19 00:00:51,840 00:00:53,759 And let's cook! And let's cook!
20 00:00:53,960 00:00:55,719 Which home cook has what it takes Which home cook has what it takes
21 00:00:55,920 00:00:58,399 to make it to the end of The Chefs' Line? to make it to the end of The Chefs' Line?
22 00:01:09,120 00:01:12,319 Japanese week kicks off with four passionate home cooks Japanese week kicks off with four passionate home cooks
23 00:01:12,519 00:01:15,079 ready to put their skills to the test. ready to put their skills to the test.
24 00:01:15,280 00:01:17,319 Education assistant Blainie, Education assistant Blainie,
25 00:01:17,519 00:01:21,599 her love of Japanese anime led to her passion for Japanese cuisine. her love of Japanese anime led to her passion for Japanese cuisine.
26 00:01:21,799 00:01:25,640 In 2005, I finally got to go to Japan. In 2005, I finally got to go to Japan.
27 00:01:25,840 00:01:29,400 I love the food, I love the culture. I just love everything about it. I love the food, I love the culture. I just love everything about it.
28 00:01:29,599 00:01:31,159 I've just got some bean shoots here. I've just got some bean shoots here.
29 00:01:31,359 00:01:34,759 Adam from Brisbane has always felt a connection to the culture. Adam from Brisbane has always felt a connection to the culture.
30 00:01:34,960 00:01:37,120 I'm very much a child of the Karate Kid generation. I'm very much a child of the Karate Kid generation.
31 00:01:37,319 00:01:39,280 Always had an interest in Japanese culture Always had an interest in Japanese culture
32 00:01:39,479 00:01:41,280 and I guess food followed from that. and I guess food followed from that.
33 00:01:41,479 00:01:44,879 Japanese-born Naoko learned to cook from her mother. Japanese-born Naoko learned to cook from her mother.
34 00:01:45,079 00:01:47,719 My mother is a professional chef, My mother is a professional chef,
35 00:01:47,920 00:01:50,439 so she always cooks. so she always cooks.
36 00:01:50,640 00:01:52,599 That influenced me a lot. That influenced me a lot.
37 00:01:52,799 00:01:56,799 I'm cooking tonight for my Australian side of the family. I'm cooking tonight for my Australian side of the family.
38 00:01:57,000 00:01:59,479 Mmm! It's beautiful. Oh! Mmm! It's beautiful. Oh!
39 00:01:59,680 00:02:03,439 And finally, physiotherapist and mum Larissa. And finally, physiotherapist and mum Larissa.
40 00:02:03,640 00:02:06,159 What type of beans are they? Japanese! What type of beans are they? Japanese!
41 00:02:06,359 00:02:08,240 So, I had children about four years ago, So, I had children about four years ago,
42 00:02:08,439 00:02:10,360 and that's when I became really passionate and that's when I became really passionate
43 00:02:10,560 00:02:13,360 about cooking Japanese cuisine - for the health benefits - about cooking Japanese cuisine - for the health benefits -
44 00:02:13,560 00:02:15,840 but also the wonderful flavour, as well. but also the wonderful flavour, as well.
45 00:02:17,360 00:02:18,960 DAN HONG: Welcome to The Chefs' Line. DAN HONG: Welcome to The Chefs' Line.
46 00:02:19,159 00:02:23,159 This week, we're celebrating Japanese cuisine. This week, we're celebrating Japanese cuisine.
47 00:02:23,360 00:02:25,000 So, who is ready to cook some Japanese food? So, who is ready to cook some Japanese food?
48 00:02:25,199 00:02:27,360 Absolutely. Yeah! Absolutely. Yeah!
49 00:02:27,560 00:02:28,360 Definitely Definitely
50 00:02:28,560 00:02:31,719 Home cooks, you're about to face off against the chefs' line Home cooks, you're about to face off against the chefs' line
51 00:02:31,920 00:02:35,599 of one of Sydney's best Japanese restaurants. of one of Sydney's best Japanese restaurants.
52 00:02:35,800 00:02:38,400 That is Sokyo! That is Sokyo!
53 00:02:42,199 00:02:43,960 Sokyo has established itself Sokyo has established itself
54 00:02:44,159 00:02:47,599 as one of Australia's leading Japanese restaurants, as one of Australia's leading Japanese restaurants,
55 00:02:47,800 00:02:51,639 celebrating contemporary flavours against a stylish, modern backdrop. celebrating contemporary flavours against a stylish, modern backdrop.
56 00:02:51,840 00:02:53,120 Can you cut two perfect pieces? Can you cut two perfect pieces?
57 00:02:53,319 00:02:55,719 The restaurant is run with customary precision The restaurant is run with customary precision
58 00:02:55,920 00:02:57,719 by executive chef Chase Kojima. by executive chef Chase Kojima.
59 00:02:57,920 00:03:00,719 Here at Sokyo, we give it an Australian twist Here at Sokyo, we give it an Australian twist
60 00:03:00,919 00:03:01,919 with the Japanese flavours. with the Japanese flavours.
61 00:03:02,120 00:03:05,599 Using traditional techniques, but giving it a little fun and sexiness Using traditional techniques, but giving it a little fun and sexiness
62 00:03:05,800 00:03:06,759 and more life to it. and more life to it.
63 00:03:06,960 00:03:09,639 Finish it with some chives. Thank you, Chase. Finish it with some chives. Thank you, Chase.
64 00:03:11,479 00:03:14,039 Mmm. Delicious. Mmm. Delicious.
65 00:03:14,240 00:03:16,759 My philosophy, we keep it very minimal, My philosophy, we keep it very minimal,
66 00:03:16,960 00:03:18,879 we use the finest Australian produce, we use the finest Australian produce,
67 00:03:19,079 00:03:22,560 and giving it that mix with the Japanese flavours and twists. and giving it that mix with the Japanese flavours and twists.
68 00:03:22,759 00:03:24,439 That's extraordinary lamb. That's extraordinary lamb.
69 00:03:24,639 00:03:26,520 It's so delicious. It's so delicious.
70 00:03:26,719 00:03:30,520 Well, welcome, Sokyo, and welcome, executive chef Chase. Well, welcome, Sokyo, and welcome, executive chef Chase.
71 00:03:30,719 00:03:32,960 Can you please introduce your chefs' line? Can you please introduce your chefs' line?
72 00:03:33,159 00:03:36,039 So, we have Rebecca, she's a third-year apprentice. So, we have Rebecca, she's a third-year apprentice.
73 00:03:36,240 00:03:40,079 Alex, our station chef, and then we have Daniel, my sous-chef. Alex, our station chef, and then we have Daniel, my sous-chef.
74 00:03:40,280 00:03:43,520 And myself, Chase, I'm the executive chef at Sokyo. And myself, Chase, I'm the executive chef at Sokyo.
75 00:03:43,719 00:03:47,240 First to cook this week is apprentice chef Rebecca. First to cook this week is apprentice chef Rebecca.
76 00:03:47,439 00:03:48,479 Please step up. Please step up.
77 00:03:48,680 00:03:52,719 You are first in line to face off against our four home cooks. You are first in line to face off against our four home cooks.
78 00:03:52,920 00:03:55,240 Hey, Rebecca. What do you think of your competition here? Hey, Rebecca. What do you think of your competition here?
79 00:03:55,439 00:03:56,680 They're looking pretty confident, They're looking pretty confident,
80 00:03:56,879 00:03:59,800 but once we start the cook, they'll be shaken up. but once we start the cook, they'll be shaken up.
81 00:04:00,000 00:04:02,360 ALL: Whoa! ALL: Whoa!
82 00:04:02,560 00:04:05,000 And now to find out what you're gonna cook. And now to find out what you're gonna cook.
83 00:04:05,199 00:04:11,560 We want to see up on the pass a plate of tempura. We want to see up on the pass a plate of tempura.
84 00:04:11,759 00:04:15,000 Tempura is a method for frying vegetables or seafood. Tempura is a method for frying vegetables or seafood.
85 00:04:15,199 00:04:18,279 The secret lies in the batter, which should be light and fluffy The secret lies in the batter, which should be light and fluffy
86 00:04:18,480 00:04:21,879 for it to achieve the desired crispy finish and crunch. for it to achieve the desired crispy finish and crunch.
87 00:04:23,120 00:04:26,879 Tempura is often served with rice or noodles and dipping sauce. Tempura is often served with rice or noodles and dipping sauce.
88 00:04:28,040 00:04:31,759 It's really up to you what type of tempura you're going to do. It's really up to you what type of tempura you're going to do.
89 00:04:31,959 00:04:35,720 And picking the best plate tonight, Melissa! And picking the best plate tonight, Melissa!
90 00:04:35,920 00:04:36,720 Excellent! Excellent!
91 00:04:36,920 00:04:38,560 Well, keep it light, keep it crisp, Well, keep it light, keep it crisp,
92 00:04:38,759 00:04:41,360 and I look forward to seeing what you come up with. and I look forward to seeing what you come up with.
93 00:04:41,560 00:04:44,720 As our blind-tasting judge, Melissa will taste each dish As our blind-tasting judge, Melissa will taste each dish
94 00:04:44,920 00:04:49,040 without knowing if it was made by a home cook or the apprentice. without knowing if it was made by a home cook or the apprentice.
95 00:04:49,240 00:04:52,279 You have 80 minutes. Let's cook! You have 80 minutes. Let's cook!
96 00:04:59,800 00:05:04,720 I'm making tempura with prawns, scallops I'm making tempura with prawns, scallops
97 00:05:04,920 00:05:07,720 and some of my favourite vegetables. and some of my favourite vegetables.
98 00:05:07,920 00:05:09,800 Eggplant, enoki mushrooms Eggplant, enoki mushrooms
99 00:05:10,000 00:05:13,279 and gem squash, which is my favourite vegetable at the moment. and gem squash, which is my favourite vegetable at the moment.
100 00:05:13,480 00:05:14,720 I just eat them all the time. I just eat them all the time.
101 00:05:14,920 00:05:16,199 They're a bit hard. They're a bit hard.
102 00:05:16,399 00:05:18,399 Trying to keep it sort of as real Trying to keep it sort of as real
103 00:05:18,600 00:05:20,920 and close to how it should be, I guess. and close to how it should be, I guess.
104 00:05:21,120 00:05:23,040 MARK OLIVE: So, what sauces are you gonna have with that? MARK OLIVE: So, what sauces are you gonna have with that?
105 00:05:23,240 00:05:27,079 OK, so, with the tempura I'm gonna do just a salt for dipping, OK, so, with the tempura I'm gonna do just a salt for dipping,
106 00:05:27,279 00:05:30,240 and also a matcha salt - so, matcha green tea mixed with a bit of salt. and also a matcha salt - so, matcha green tea mixed with a bit of salt.
107 00:05:30,439 00:05:32,879 And then I'm also gonna do a little dipping sauce, And then I'm also gonna do a little dipping sauce,
108 00:05:33,079 00:05:34,680 a tentsuyu, I think it's called. a tentsuyu, I think it's called.
109 00:05:34,879 00:05:36,199 OK, yeah. Dipping sauce. Yeah. OK, yeah. Dipping sauce. Yeah.
110 00:05:36,399 00:05:37,879 This is just gonna be a simmered tofu, This is just gonna be a simmered tofu,
111 00:05:38,079 00:05:40,199 so I'm gonna simmer it into the kombu dashi, so I'm gonna simmer it into the kombu dashi,
112 00:05:40,399 00:05:41,759 and then just simmer it till it's warm, and then just simmer it till it's warm,
113 00:05:41,959 00:05:43,680 then serve it with a bit of wasabi and grated... then serve it with a bit of wasabi and grated...
114 00:05:43,879 00:05:45,480 A little bit of heat from it. Yeah. I love tofu. A little bit of heat from it. Yeah. I love tofu.
115 00:05:45,680 00:05:47,639 It's just one of my favourite things to cook with. It's just one of my favourite things to cook with.
116 00:05:50,879 00:05:52,360 DAN HONG: Naoko. Yes. DAN HONG: Naoko. Yes.
117 00:05:52,560 00:05:54,079 What kind of tempura are you doing tonight? What kind of tempura are you doing tonight?
118 00:05:54,279 00:05:56,759 I'm making kakiage tempura, which is... I'm making kakiage tempura, which is...
119 00:05:56,959 00:05:58,879 I don't know, in English. It's mixed tempura. I don't know, in English. It's mixed tempura.
120 00:05:59,079 00:06:03,279 Yes, I love kakiage. Yes, yes, it's almost like a tempura fritter. Yes, I love kakiage. Yes, yes, it's almost like a tempura fritter.
121 00:06:03,480 00:06:04,279 Yes, yes. Yes, yes.
122 00:06:04,480 00:06:08,439 In a way, where it's very finely shredded vegetables In a way, where it's very finely shredded vegetables
123 00:06:08,639 00:06:11,000 coasted in the batter and then fried. coasted in the batter and then fried.
124 00:06:11,199 00:06:13,519 There's three ways I'm cooking kakiage. There's three ways I'm cooking kakiage.
125 00:06:13,720 00:06:18,519 It's carrot and sweet potato and wakame musubi. It's carrot and sweet potato and wakame musubi.
126 00:06:18,720 00:06:21,319 And another one is coriander and onions, And another one is coriander and onions,
127 00:06:21,519 00:06:24,800 and the last one is corn and cheese. and the last one is corn and cheese.
128 00:06:26,079 00:06:29,680 They are not really traditional Japanese ingredients, They are not really traditional Japanese ingredients,
129 00:06:29,879 00:06:32,519 but I've created, myself. but I've created, myself.
130 00:06:32,720 00:06:35,639 I love cheese. And who doesn't like cheese? I love cheese. And who doesn't like cheese?
131 00:06:35,840 00:06:37,439 Anything with cheese, it's nice. Anything with cheese, it's nice.
132 00:06:40,959 00:06:42,560 OK, so, we're just making a tentsuyu, OK, so, we're just making a tentsuyu,
133 00:06:42,759 00:06:44,680 which is a tempura dipping sauce. which is a tempura dipping sauce.
134 00:06:44,879 00:06:50,279 So, I've thrown some kombu, some katsuobushi, which is bonito flakes, So, I've thrown some kombu, some katsuobushi, which is bonito flakes,
135 00:06:50,480 00:06:52,920 and then some dried shiitake mushrooms. and then some dried shiitake mushrooms.
136 00:06:53,120 00:06:55,720 Doing a bit of a spin on a night out at the izakaya. Doing a bit of a spin on a night out at the izakaya.
137 00:06:55,920 00:06:58,480 A bunch of lads at a Japanese pub A bunch of lads at a Japanese pub
138 00:06:58,680 00:07:00,639 and ordering a sort of variety of things and ordering a sort of variety of things
139 00:07:00,839 00:07:03,279 to have as snacks with a few beers. to have as snacks with a few beers.
140 00:07:03,480 00:07:07,639 I'm a big fan of the whole idea of Nikkei cuisine, I'm a big fan of the whole idea of Nikkei cuisine,
141 00:07:07,839 00:07:11,720 which really comes from the Japanese immigrants in in Peru. which really comes from the Japanese immigrants in in Peru.
142 00:07:11,920 00:07:14,720 Adam, what kind of tempura are you doing tonight? Adam, what kind of tempura are you doing tonight?
143 00:07:14,920 00:07:16,079 OK, we're doing a few things. OK, we're doing a few things.
144 00:07:16,279 00:07:18,160 We're doing shiitake mushrooms in my dashi. We're doing shiitake mushrooms in my dashi.
145 00:07:18,360 00:07:21,560 There's some tofu, there's sesame sauce, There's some tofu, there's sesame sauce,
146 00:07:21,759 00:07:23,560 there's also oysters. there's also oysters.
147 00:07:23,759 00:07:25,519 Also doing two different coloured batters - Also doing two different coloured batters -
148 00:07:25,720 00:07:28,879 a really dark batter with a good black Japanese beer, a really dark batter with a good black Japanese beer,
149 00:07:29,079 00:07:31,680 and your more traditional super-white batter. and your more traditional super-white batter.
150 00:07:31,879 00:07:32,959 Are you worried about the fact Are you worried about the fact
151 00:07:33,159 00:07:35,439 that you're doing too many different things? that you're doing too many different things?
152 00:07:35,639 00:07:37,439 Yeah, there's a bit going on, isn't there? Yeah, there's a bit going on, isn't there?
153 00:07:37,639 00:07:42,759 LARISSA: I'm making a crispy prawn and wakame tempura balls. LARISSA: I'm making a crispy prawn and wakame tempura balls.
154 00:07:42,959 00:07:46,959 I'm serving them with a tofu wasabi edamame cream. I'm serving them with a tofu wasabi edamame cream.
155 00:07:47,159 00:07:50,240 So, to make the prawn and wakame balls... So, to make the prawn and wakame balls...
156 00:07:50,439 00:07:52,240 It's, you know, inspired by my children. It's, you know, inspired by my children.
157 00:07:52,439 00:07:54,319 I've made, like, a meatball, I've made, like, a meatball,
158 00:07:54,519 00:07:55,920 I guess as Australians would know it, I guess as Australians would know it,
159 00:07:56,120 00:08:00,560 with roughly chopped fresh raw prawn, some rehydrated wakame, with roughly chopped fresh raw prawn, some rehydrated wakame,
160 00:08:00,759 00:08:03,839 so, a type of Japanese seaweed which is very, very good for you. so, a type of Japanese seaweed which is very, very good for you.
161 00:08:04,040 00:08:05,439 Sort of like spinach on steroids. Sort of like spinach on steroids.
162 00:08:05,639 00:08:08,399 And I've mixed that through with some eggwhites And I've mixed that through with some eggwhites
163 00:08:08,600 00:08:09,639 to help bind it together, to help bind it together,
164 00:08:09,839 00:08:12,959 a few panko breadcrumbs, and a bit of lemon zest, too. a few panko breadcrumbs, and a bit of lemon zest, too.
165 00:08:13,160 00:08:15,120 That's my secret ingredient in there, as well. That's my secret ingredient in there, as well.
166 00:08:16,560 00:08:18,959 MAEVE O'MEARA: While the home cooks take four different approaches MAEVE O'MEARA: While the home cooks take four different approaches
167 00:08:19,160 00:08:20,040 to the challenge, to the challenge,
168 00:08:20,240 00:08:22,279 apprentice chef Rebecca prepares to create apprentice chef Rebecca prepares to create
169 00:08:22,480 00:08:25,279 Sokyo's popular version of tempura. Sokyo's popular version of tempura.
170 00:08:25,480 00:08:27,439 REBECCA: I'm making capsicum tempura. REBECCA: I'm making capsicum tempura.
171 00:08:27,639 00:08:30,480 It's one of my favourite dishes, actually, at Sokyo. It's one of my favourite dishes, actually, at Sokyo.
172 00:08:30,680 00:08:33,240 There are four main components to this dish. There are four main components to this dish.
173 00:08:33,440 00:08:35,480 It's the crab filling, the salmon tartare, It's the crab filling, the salmon tartare,
174 00:08:35,679 00:08:38,279 the tempura batter and the yuzu soy dressing. the tempura batter and the yuzu soy dressing.
175 00:08:39,559 00:08:45,120 The yuzu soy is basically just two parts of soy and one part of yuzu. The yuzu soy is basically just two parts of soy and one part of yuzu.
176 00:08:45,320 00:08:46,720 Yuzu is a citrus. Yuzu is a citrus.
177 00:08:46,919 00:08:49,399 You don't want to kill the flavour of the soy or the yuzu, You don't want to kill the flavour of the soy or the yuzu,
178 00:08:49,600 00:08:51,360 you just want to find the perfect balance. you just want to find the perfect balance.
179 00:08:52,720 00:08:55,679 It's really important that the sauce isn't too salty It's really important that the sauce isn't too salty
180 00:08:55,879 00:08:57,559 as the other components of the dish have salt. as the other components of the dish have salt.
181 00:08:57,759 00:09:02,200 I'm just tasting it, making sure... it's OK. I'm just tasting it, making sure... it's OK.
182 00:09:02,399 00:09:03,200 It's a tad strong. It's a tad strong.
183 00:09:03,399 00:09:05,159 So, you want the yuzu to really kick in So, you want the yuzu to really kick in
184 00:09:05,360 00:09:08,240 and you don't want the salt of the soya be overpowering. and you don't want the salt of the soya be overpowering.
185 00:09:08,440 00:09:10,559 Add a bit more water and we'll see. Add a bit more water and we'll see.
186 00:09:13,320 00:09:14,879 You alright? It's so salty. You alright? It's so salty.
187 00:09:15,080 00:09:16,799 So salty? Put water. I did. So salty? Put water. I did.
188 00:09:17,000 00:09:18,440 Put a little more. Put a little more.
189 00:09:19,799 00:09:22,240 Yeah, you can definitely always go too far Yeah, you can definitely always go too far
190 00:09:22,440 00:09:25,200 with adding too much water to thin it down. with adding too much water to thin it down.
191 00:09:29,799 00:09:31,240 Better. Better.
192 00:09:32,399 00:09:33,360 Ooh! Ooh!
193 00:09:33,559 00:09:35,799 MELISSA LEONG: I don't think there's anything more satisfying MELISSA LEONG: I don't think there's anything more satisfying
194 00:09:36,000 00:09:41,320 than that crunch that you get from something that is perfectly fried. than that crunch that you get from something that is perfectly fried.
195 00:09:44,120 00:09:45,279 Mmm! Mmm!
196 00:09:49,480 00:09:50,840 MAEVE O'MEARA: It's Japanese week. MAEVE O'MEARA: It's Japanese week.
197 00:09:51,039 00:09:54,600 Sokyo apprentice chef Rebecca is battling four home cooks Sokyo apprentice chef Rebecca is battling four home cooks
198 00:09:54,799 00:09:56,320 in a tempura challenge. in a tempura challenge.
199 00:09:56,519 00:09:58,840 30 minutes, guys! You've got 30 minutes left! 30 minutes, guys! You've got 30 minutes left!
200 00:09:59,039 00:10:02,080 Tonight's blind-tasting judge is Melissa, Tonight's blind-tasting judge is Melissa,
201 00:10:02,279 00:10:03,679 who will pick a winner without knowing who will pick a winner without knowing
202 00:10:03,879 00:10:06,919 whether she's tasting the dish of a home cook or the apprentice. whether she's tasting the dish of a home cook or the apprentice.
203 00:10:07,120 00:10:09,519 MELISSA LEONG: Oh, tempura! MELISSA LEONG: Oh, tempura!
204 00:10:09,720 00:10:11,080 I love anything deep-fried! I love anything deep-fried!
205 00:10:11,279 00:10:14,759 What are you looking for in the perfect tempura? What are you looking for in the perfect tempura?
206 00:10:14,960 00:10:17,759 The eternal pursuit is lightness of texture. The eternal pursuit is lightness of texture.
207 00:10:17,960 00:10:19,399 I'm really very open-minded I'm really very open-minded
208 00:10:19,600 00:10:23,799 so long as the end result is a light and crisp, crunchy batter. so long as the end result is a light and crisp, crunchy batter.
209 00:10:24,000 00:10:26,679 I think that's the secret to a lot of tempura chefs. I think that's the secret to a lot of tempura chefs.
210 00:10:26,879 00:10:28,639 They don't like to reveal what's in the batter They don't like to reveal what's in the batter
211 00:10:28,840 00:10:30,799 because that is the main component. because that is the main component.
212 00:10:31,000 00:10:33,799 And for good reason. When it's great, it's great! And for good reason. When it's great, it's great!
213 00:10:37,080 00:10:38,559 REBECCA: The batter itself is basically REBECCA: The batter itself is basically
214 00:10:38,759 00:10:42,360 three parts of tempura flour and one part of potato starch. three parts of tempura flour and one part of potato starch.
215 00:10:42,559 00:10:44,960 And basically you just add ice and soda water And basically you just add ice and soda water
216 00:10:45,159 00:10:46,759 and you just mix it gently. and you just mix it gently.
217 00:10:46,960 00:10:49,679 The best way to do it is with your hands, so you don't overwork it The best way to do it is with your hands, so you don't overwork it
218 00:10:49,879 00:10:52,039 and develop the gluten too much. and develop the gluten too much.
219 00:10:52,240 00:10:55,279 I'm feeling very nervous with my team of chefs watching behind me. I'm feeling very nervous with my team of chefs watching behind me.
220 00:10:55,480 00:10:56,440 Ah! Ah!
221 00:10:58,200 00:11:01,159 The secret that I use to make the batter crispy The secret that I use to make the batter crispy
222 00:11:01,360 00:11:05,919 is using cornflour and low protein flour. is using cornflour and low protein flour.
223 00:11:06,120 00:11:09,879 I mix the flour with cold water. I mix the flour with cold water.
224 00:11:10,080 00:11:12,600 Icy cold water. Icy cold water.
225 00:11:12,799 00:11:14,159 (LAUGHS) (LAUGHS)
226 00:11:14,360 00:11:16,200 And just don't mix too much. And just don't mix too much.
227 00:11:20,039 00:11:21,879 ADAM: Got my batter going on at the moment. ADAM: Got my batter going on at the moment.
228 00:11:22,080 00:11:24,919 Using chopsticks rather than a fork or a whisk or something Using chopsticks rather than a fork or a whisk or something
229 00:11:25,120 00:11:27,399 because the key to a good batter for tempura because the key to a good batter for tempura
230 00:11:27,600 00:11:30,639 is actually not overactivating any gluten in there. is actually not overactivating any gluten in there.
231 00:11:30,840 00:11:32,360 Otherwise it ends up sticky. Otherwise it ends up sticky.
232 00:11:32,559 00:11:36,320 It's definitely a risk doing two different batters. It's definitely a risk doing two different batters.
233 00:11:37,639 00:11:40,799 A really dark batter with a good black Japanese beer A really dark batter with a good black Japanese beer
234 00:11:41,000 00:11:43,240 and your more traditional batter. and your more traditional batter.
235 00:11:43,440 00:11:45,720 The idea was to have sort of two different colours The idea was to have sort of two different colours
236 00:11:45,919 00:11:47,600 contrasting on the plate. contrasting on the plate.
237 00:11:49,279 00:11:52,000 So, this is the first time I've used a deep-fryer. So, this is the first time I've used a deep-fryer.
238 00:11:52,200 00:11:53,519 Wish me luck. Wish me luck.
239 00:11:53,720 00:11:55,360 I am a bit worried I am a bit worried
240 00:11:55,559 00:11:57,559 because getting the batter nice and crispy because getting the batter nice and crispy
241 00:11:57,759 00:11:59,720 is a really hard thing to do. is a really hard thing to do.
242 00:11:59,919 00:12:02,039 But I'll do my best. But I'll do my best.
243 00:12:03,519 00:12:07,000 Ah, it's good. It's all good. Ah, it's good. It's all good.
244 00:12:18,399 00:12:20,840 I am concerned tonight with the prawn balls, I am concerned tonight with the prawn balls,
245 00:12:21,039 00:12:23,840 that the adding of the breadcrumbs and the eggwhite, that the adding of the breadcrumbs and the eggwhite,
246 00:12:24,039 00:12:25,360 and the mixing of that through, and the mixing of that through,
247 00:12:25,559 00:12:27,559 might have made the end result a bit dense. might have made the end result a bit dense.
248 00:12:27,759 00:12:30,840 But I was scared that they would break apart in the deep-fryer. But I was scared that they would break apart in the deep-fryer.
249 00:12:31,039 00:12:33,799 I've just got to make sure that the prawn meat's cooked I've just got to make sure that the prawn meat's cooked
250 00:12:34,000 00:12:35,159 all the way through to the centre. all the way through to the centre.
251 00:12:35,360 00:12:38,080 When I've made them in the past, it's obviously a big disappointment When I've made them in the past, it's obviously a big disappointment
252 00:12:38,279 00:12:40,480 if you cut it open and it's still raw in the middle. if you cut it open and it's still raw in the middle.
253 00:12:43,399 00:12:46,559 Hey! So, that was good. That was four minutes. Hey! So, that was good. That was four minutes.
254 00:12:46,759 00:12:48,159 I can make more now. I can make more now.
255 00:12:49,919 00:12:52,559 REBECCA: So, the crab filling is basically spanner crab, REBECCA: So, the crab filling is basically spanner crab,
256 00:12:52,759 00:12:55,159 Persian fetta, ricotta and mayo, Persian fetta, ricotta and mayo,
257 00:12:55,360 00:12:58,039 and I made that into a paste and then I rolled it into balls and I made that into a paste and then I rolled it into balls
258 00:12:58,240 00:13:00,279 and placed it on the capsicum. and placed it on the capsicum.
259 00:13:00,480 00:13:03,559 The hardest part of this dish is definitely frying the tempura. The hardest part of this dish is definitely frying the tempura.
260 00:13:04,919 00:13:07,120 The batter is feeling a tad thick. The batter is feeling a tad thick.
261 00:13:09,799 00:13:12,240 I have the oil temperature on 175. I have the oil temperature on 175.
262 00:13:13,600 00:13:16,320 I'm flicking batter to get a nice thin tenkasu on the outside. I'm flicking batter to get a nice thin tenkasu on the outside.
263 00:13:16,519 00:13:19,200 CHASE: It's hard because she's used to throwing it. CHASE: It's hard because she's used to throwing it.
264 00:13:19,399 00:13:21,279 Do you know what I mean? Careful. Do you know what I mean? Careful.
265 00:13:21,480 00:13:24,519 If I was in a bigger fryer I would, like, go like that. If I was in a bigger fryer I would, like, go like that.
266 00:13:24,720 00:13:27,279 But because I had a fryer yea big, But because I had a fryer yea big,
267 00:13:27,480 00:13:30,440 you dip your hand in the batter and then flash the oil on it, you dip your hand in the batter and then flash the oil on it,
268 00:13:30,639 00:13:34,000 so the small bits of tenkasu get stuck to the capsicum. so the small bits of tenkasu get stuck to the capsicum.
269 00:13:35,840 00:13:37,559 CHASE: She's probably better than all of us. CHASE: She's probably better than all of us.
270 00:13:46,159 00:13:50,879 Ah, just finished the batch of coriander ones. Ah, just finished the batch of coriander ones.
271 00:13:51,080 00:13:55,679 So, I'm making now corn and cheese one, yes. So, I'm making now corn and cheese one, yes.
272 00:13:57,279 00:13:59,039 (POP!) Ooh! Ow! (POP!) Ooh! Ow!
273 00:13:59,240 00:14:01,600 Whoa! That reached over here. Whoa! That reached over here.
274 00:14:01,799 00:14:04,360 Sorry! It's popping. Sorry! It's popping.
275 00:14:06,080 00:14:07,440 ADAM: Oh, my God. ADAM: Oh, my God.
276 00:14:07,639 00:14:09,080 The Japanese are really big on The Japanese are really big on
277 00:14:09,279 00:14:11,360 getting everything sorted and set in place. getting everything sorted and set in place.
278 00:14:11,559 00:14:13,879 This one's now being twice fried. This one's now being twice fried.
279 00:14:14,080 00:14:17,399 Which is quite the opposite of what I've got going on at the moment. Which is quite the opposite of what I've got going on at the moment.
280 00:14:17,600 00:14:19,480 There's little bit of stuff everywhere, There's little bit of stuff everywhere,
281 00:14:19,679 00:14:21,399 but we'll get there, you know? but we'll get there, you know?
282 00:14:21,600 00:14:22,480 DAN HONG: Five minutes, guys! DAN HONG: Five minutes, guys!
283 00:14:22,679 00:14:25,279 You've got give minutes until you need to get your plates on the pass. You've got give minutes until you need to get your plates on the pass.
284 00:14:25,480 00:14:26,919 OK. OK.
285 00:14:33,840 00:14:36,200 I'm happy with my tempura today, yes. I'm happy with my tempura today, yes.
286 00:14:36,399 00:14:38,399 It's tasty. (LAUGHS) It's tasty. (LAUGHS)
287 00:14:49,600 00:14:51,200 MARK OLIVE: You have 10 seconds. MARK OLIVE: You have 10 seconds.
288 00:14:52,960 00:14:54,879 Come on, Adam! DAN HONG: Adam! Adam, let's go. Come on, Adam! DAN HONG: Adam! Adam, let's go.
289 00:14:55,080 00:14:58,279 Three, two, Three, two,
290 00:14:58,480 00:14:59,480 one! one!
291 00:14:59,679 00:15:01,039 (APPLAUSE) (APPLAUSE)
292 00:15:01,240 00:15:03,039 That was absolutely mental. That was absolutely mental.
293 00:15:03,240 00:15:05,840 Just so much going on and there's a little bit of stress involved. Just so much going on and there's a little bit of stress involved.
294 00:15:06,039 00:15:08,120 Look how much you made. That's amazing. (LAUGHS) Look how much you made. That's amazing. (LAUGHS)
295 00:15:08,320 00:15:11,399 But I'm pretty sure the judges are gonna be happy with what's up there. But I'm pretty sure the judges are gonna be happy with what's up there.
296 00:15:18,200 00:15:21,559 MAEVE O'MEARA: It's Japanese week and the tempura challenge is over. MAEVE O'MEARA: It's Japanese week and the tempura challenge is over.
297 00:15:21,759 00:15:23,480 Nice work, guys. Nice work, guys.
298 00:15:23,679 00:15:28,240 Our home cooks went up against Sokyo's apprentice chef Rebecca. Our home cooks went up against Sokyo's apprentice chef Rebecca.
299 00:15:28,440 00:15:30,679 Melissa, tonight's blind-tasting judge Melissa, tonight's blind-tasting judge
300 00:15:30,879 00:15:33,879 will now sample all five dishes and choose a winner will now sample all five dishes and choose a winner
301 00:15:34,080 00:15:36,720 without knowing whether it was prepared by a home cook without knowing whether it was prepared by a home cook
302 00:15:36,919 00:15:38,440 or the professional. or the professional.
303 00:15:38,639 00:15:41,120 Wow, I have never seen so much golden, Wow, I have never seen so much golden,
304 00:15:41,320 00:15:44,440 fried deliciousness on one table before. fried deliciousness on one table before.
305 00:15:44,639 00:15:46,480 I can't wait to get stuck in. I can't wait to get stuck in.
306 00:15:46,679 00:15:51,759 MARK OLIVE: Seafood and vegetable tempura with green tea dipping sauce. MARK OLIVE: Seafood and vegetable tempura with green tea dipping sauce.
307 00:15:51,960 00:15:53,759 I think this looks absolutely gorgeous. I think this looks absolutely gorgeous.
308 00:15:53,960 00:15:57,799 The tempura looks pale and crispy. The tempura looks pale and crispy.
309 00:15:58,000 00:16:02,279 That's exactly the way that the Japanese intend it to be consumed. That's exactly the way that the Japanese intend it to be consumed.
310 00:16:02,480 00:16:04,720 And I'm very much looking forward to getting stuck in. And I'm very much looking forward to getting stuck in.
311 00:16:08,080 00:16:08,919 The prawn's lovely. The prawn's lovely.
312 00:16:09,120 00:16:10,320 It's really sweet, really tender, It's really sweet, really tender,
313 00:16:10,519 00:16:12,080 really perfectly cooked on the inside. really perfectly cooked on the inside.
314 00:16:14,519 00:16:19,200 Mmm! To have so many different textures and colours going on, Mmm! To have so many different textures and colours going on,
315 00:16:19,399 00:16:23,120 to have that really beautiful light batter that's crispy, to have that really beautiful light batter that's crispy,
316 00:16:23,320 00:16:27,120 and then also some really lovely cooling refreshing elements and then also some really lovely cooling refreshing elements
317 00:16:27,320 00:16:29,559 to give the palate a little bit of a break to give the palate a little bit of a break
318 00:16:29,759 00:16:31,159 so you can go back and enjoy more, so you can go back and enjoy more,
319 00:16:31,360 00:16:36,279 I think that this was very well rounded and, overall, pretty good. I think that this was very well rounded and, overall, pretty good.
320 00:16:37,320 00:16:40,080 MARK OLIVE: Prawn and wakame tempura balls. MARK OLIVE: Prawn and wakame tempura balls.
321 00:16:40,279 00:16:43,080 I love the balance of colours and textures on this plate. I love the balance of colours and textures on this plate.
322 00:16:43,279 00:16:46,159 Tell me what's this foam or puree on the bottom? Tell me what's this foam or puree on the bottom?
323 00:16:46,360 00:16:48,799 Edamame, tofu and wasabi puree. Edamame, tofu and wasabi puree.
324 00:16:49,000 00:16:51,279 Ooh! Ooh!
325 00:16:56,320 00:16:58,000 The flavour was pretty good. The flavour was pretty good.
326 00:16:58,200 00:17:03,240 I can still get the prawn even with the wasabi edamame puree. I can still get the prawn even with the wasabi edamame puree.
327 00:17:04,359 00:17:08,079 But the texture looks quite bready on the inside. But the texture looks quite bready on the inside.
328 00:17:08,279 00:17:10,160 Was this sort of blended with some panko crumbs or? Was this sort of blended with some panko crumbs or?
329 00:17:10,359 00:17:11,559 Yes. Panko. Yes. Panko.
330 00:17:11,759 00:17:15,799 Mm. I would rather taste more prawn and less bread filler. Mm. I would rather taste more prawn and less bread filler.
331 00:17:16,000 00:17:18,000 Otherwise it's a really lovely idea. Otherwise it's a really lovely idea.
332 00:17:19,359 00:17:23,160 DAN HONG: This is crab-stuffed capsicum tempura. DAN HONG: This is crab-stuffed capsicum tempura.
333 00:17:23,359 00:17:28,640 What struck me immediately about this dish is the elegance of it. What struck me immediately about this dish is the elegance of it.
334 00:17:28,839 00:17:32,039 Everything is uniform and perfect. Everything is uniform and perfect.
335 00:17:35,519 00:17:37,440 The crab's been mixed with fetta cheese The crab's been mixed with fetta cheese
336 00:17:37,640 00:17:39,039 and a little bit of mayonnaise. and a little bit of mayonnaise.
337 00:17:39,240 00:17:42,720 And on top it is a salmon tartare. Wow. Good Lord. And on top it is a salmon tartare. Wow. Good Lord.
338 00:17:42,920 00:17:47,880 I would have been worried that the cheese might overpower the crab, I would have been worried that the cheese might overpower the crab,
339 00:17:48,079 00:17:49,519 but you know what? but you know what?
340 00:17:49,720 00:17:51,319 It really works! It really works!
341 00:17:51,519 00:17:54,400 It kind of is almost like these layers of flavours It kind of is almost like these layers of flavours
342 00:17:54,599 00:17:57,000 and textures just sort of unfolding. and textures just sort of unfolding.
343 00:17:57,200 00:17:58,559 It's really, really quite lovely. It's really, really quite lovely.
344 00:17:58,759 00:18:01,000 And what about the dipping sauce? Hm. And what about the dipping sauce? Hm.
345 00:18:08,359 00:18:10,599 This tempura is really well seasoned. This tempura is really well seasoned.
346 00:18:10,799 00:18:12,960 It's got a lot of flavour on its own. It's got a lot of flavour on its own.
347 00:18:13,160 00:18:15,200 The dipping sauce was a little on the salty side, The dipping sauce was a little on the salty side,
348 00:18:15,400 00:18:17,720 but not a deal breaker. but not a deal breaker.
349 00:18:18,759 00:18:21,759 DAN HONG: This is a mixed tempura. DAN HONG: This is a mixed tempura.
350 00:18:21,960 00:18:25,880 This is a feast for 10! Wow! This is a feast for 10! Wow!
351 00:18:26,079 00:18:27,720 There are two different types of batter. There are two different types of batter.
352 00:18:27,920 00:18:30,680 One light, one made with a dark ale, One light, one made with a dark ale,
353 00:18:30,880 00:18:33,279 so almost like a Japanese beer batter. so almost like a Japanese beer batter.
354 00:18:34,559 00:18:36,680 Whoa. This is like quicksand. Whoa. This is like quicksand.
355 00:18:36,880 00:18:39,680 That is a black sesame dipping sauce. That is a black sesame dipping sauce.
356 00:18:48,559 00:18:50,519 The oil has seeped into the batter, The oil has seeped into the batter,
357 00:18:50,720 00:18:53,839 and that only comes from the oil not being hot enough and that only comes from the oil not being hot enough
358 00:18:54,039 00:18:58,160 to form that really great crispy crust and dehydrate the outside. to form that really great crispy crust and dehydrate the outside.
359 00:18:58,359 00:19:00,880 I really like the home-style presentation I really like the home-style presentation
360 00:19:01,079 00:19:02,680 of this particular plate, of this particular plate,
361 00:19:02,880 00:19:06,039 but the person has tried to achieve a little bit too much. but the person has tried to achieve a little bit too much.
362 00:19:06,240 00:19:08,480 If they'd have pared it back to a few less elements If they'd have pared it back to a few less elements
363 00:19:08,680 00:19:11,160 they might have been able to really focus they might have been able to really focus
364 00:19:11,359 00:19:13,480 on getting that batter exactly right. on getting that batter exactly right.
365 00:19:13,680 00:19:18,599 This is tempura three ways, or otherwise known as kakiage. This is tempura three ways, or otherwise known as kakiage.
366 00:19:21,359 00:19:25,400 Look at that! You can see all of the elements in there. Look at that! You can see all of the elements in there.
367 00:19:30,119 00:19:31,279 (CRUNCH!) (CRUNCH!)
368 00:19:31,480 00:19:33,119 Ooh! You hear that?! Ooh! You hear that?!
369 00:19:33,319 00:19:34,960 (LAUGHS) (LAUGHS)
370 00:19:37,440 00:19:40,240 A bit more crunching. She's making me hungry. A bit more crunching. She's making me hungry.
371 00:19:45,039 00:19:49,559 Well, I don't think there's anything more satisfying than that crunch Well, I don't think there's anything more satisfying than that crunch
372 00:19:49,759 00:19:53,039 that you get form something that is perfectly fried. that you get form something that is perfectly fried.
373 00:19:53,240 00:19:58,559 And I'm really happy to report the taste of each of these fritters And I'm really happy to report the taste of each of these fritters
374 00:19:58,759 00:20:01,720 is a unique pairing is a unique pairing
375 00:20:01,920 00:20:03,440 and really, really well balanced. and really, really well balanced.
376 00:20:03,640 00:20:04,640 I really liked it. I really liked it.
377 00:20:04,839 00:20:08,279 Five plates of tempura on the pass. You've got to decide. Five plates of tempura on the pass. You've got to decide.
378 00:20:08,480 00:20:11,880 I'm well on my way to making my decision. I'm well on my way to making my decision.
379 00:20:18,079 00:20:19,400 MAEVE O'MEARA: It's Japanese week MAEVE O'MEARA: It's Japanese week
380 00:20:19,599 00:20:21,880 and our four home cooks and apprentice chef Rebecca and our four home cooks and apprentice chef Rebecca
381 00:20:22,079 00:20:24,519 have served up their best version of tempura. have served up their best version of tempura.
382 00:20:26,240 00:20:30,240 And blind-tasting judge Melissa is about to announce the winning dish. And blind-tasting judge Melissa is about to announce the winning dish.
383 00:20:31,839 00:20:35,599 Wow, Japanese week and the first battle being tempura. Wow, Japanese week and the first battle being tempura.
384 00:20:35,799 00:20:38,559 Really saw that focus, that attention to detail Really saw that focus, that attention to detail
385 00:20:38,759 00:20:40,039 and how precise you are, and how precise you are,
386 00:20:40,240 00:20:44,240 and that really demonstrated the true spirit of Japanese cooking. and that really demonstrated the true spirit of Japanese cooking.
387 00:20:44,440 00:20:46,319 But who really wants this? But who really wants this?
388 00:20:46,519 00:20:47,480 I think we all do. I think we all do.
389 00:20:47,680 00:20:49,759 (ALL LAUGH) I think we all do. (ALL LAUGH) I think we all do.
390 00:20:49,960 00:20:52,160 Of course we all do. Of course we all do.
391 00:20:52,359 00:20:56,279 You guys are too polite. It's very Japanese. Very Japanese. You guys are too polite. It's very Japanese. Very Japanese.
392 00:20:56,480 00:20:59,680 Executive chef Chase, how do you think Rebecca went? Executive chef Chase, how do you think Rebecca went?
393 00:20:59,880 00:21:01,440 I think she did really well. I think she did really well.
394 00:21:01,640 00:21:04,400 Seeing the other contestants cooking too, like, Seeing the other contestants cooking too, like,
395 00:21:04,599 00:21:06,960 I think it's a pretty close one. I think it's a pretty close one.
396 00:21:07,160 00:21:11,000 So, Melissa, which plate on the pass was your favourite? So, Melissa, which plate on the pass was your favourite?
397 00:21:22,079 00:21:25,440 The crab-stuffed capsicum tempura. The crab-stuffed capsicum tempura.
398 00:21:25,640 00:21:27,079 Whose was that? Whose was that?
399 00:21:30,519 00:21:32,039 Well done, apprentice Rebecca. Well done, apprentice Rebecca.
400 00:21:32,240 00:21:35,279 Are you feeling proud of a win for Sokyo this evening? Are you feeling proud of a win for Sokyo this evening?
401 00:21:35,480 00:21:36,599 Yeah, absolutely. Yeah, absolutely.
402 00:21:36,799 00:21:39,079 I think there'll be many more to come throughout the week. I think there'll be many more to come throughout the week.
403 00:21:39,279 00:21:43,440 Ooh! You hear that, home cooks? You'd better pick up your game. Ooh! You hear that, home cooks? You'd better pick up your game.
404 00:21:43,640 00:21:45,160 Absolutely. Absolutely.
405 00:21:45,359 00:21:46,880 Well, I really loved this dish. Well, I really loved this dish.
406 00:21:47,079 00:21:50,880 For me it had the elegance and the finesse, For me it had the elegance and the finesse,
407 00:21:51,079 00:21:54,039 and with that tartare on top, the raw and the cooked, and with that tartare on top, the raw and the cooked,
408 00:21:54,240 00:21:55,640 the hot and the cold. the hot and the cold.
409 00:21:55,839 00:21:57,960 It just tied together so well, It just tied together so well,
410 00:21:58,160 00:22:00,720 and beautifully, beautifully executed, so well done. and beautifully, beautifully executed, so well done.
411 00:22:02,440 00:22:06,400 Melissa, which plate did not live up to your expectations? Melissa, which plate did not live up to your expectations?
412 00:22:06,599 00:22:08,400 Mm. Very tough. Mm. Very tough.
413 00:22:08,599 00:22:11,559 But for me it came down to execution, But for me it came down to execution,
414 00:22:11,759 00:22:15,559 and the plate that didn't stack up for me this evening was... and the plate that didn't stack up for me this evening was...
415 00:22:17,680 00:22:20,240 ..the mixed tempura plate. ..the mixed tempura plate.
416 00:22:20,440 00:22:21,279 That's me. That's me.
417 00:22:21,480 00:22:23,799 That's you. I'm sorry, Adam. No, no. Not a problem. That's you. I'm sorry, Adam. No, no. Not a problem.
418 00:22:24,000 00:22:26,759 In this case, maybe just a few too many elements In this case, maybe just a few too many elements
419 00:22:26,960 00:22:28,920 to execute in the time period. to execute in the time period.
420 00:22:29,119 00:22:31,960 But honestly, for me, it's about communicating a story But honestly, for me, it's about communicating a story
421 00:22:32,160 00:22:34,119 and a personality, and I saw your personality in here, and a personality, and I saw your personality in here,
422 00:22:34,319 00:22:35,880 and that's really a wonderful thing to see. and that's really a wonderful thing to see.
423 00:22:36,079 00:22:37,359 Thank you. Thank you.
424 00:22:37,559 00:22:39,079 Sorry, Adam, it was a tough competition. Sorry, Adam, it was a tough competition.
425 00:22:39,279 00:22:41,880 So, that means you are going home tonight. So, that means you are going home tonight.
426 00:22:42,079 00:22:45,720 But congratulations, apprentice chef Rebecca from Sokyo. But congratulations, apprentice chef Rebecca from Sokyo.
427 00:22:45,920 00:22:48,960 You got the best plate on the pass. You got the best plate on the pass.
428 00:22:50,039 00:22:53,519 I felt pretty ecstatic, but I didn't want to jump up and down. I felt pretty ecstatic, but I didn't want to jump up and down.
429 00:22:53,720 00:22:56,839 I like to win, but I like to stay gracious about it. I like to win, but I like to stay gracious about it.
430 00:23:02,000 00:23:03,880 Thanks, guys. Thanks, guys.
431 00:23:04,079 00:23:05,000 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
432 00:23:05,200 00:23:07,119 I'm making tataki three ways. I'm making tataki three ways.
433 00:23:07,319 00:23:11,559 What I like most about beef tataki is that searing on the outside. What I like most about beef tataki is that searing on the outside.
434 00:23:11,759 00:23:14,400 Most critical thing is to cook it perfectly. Most critical thing is to cook it perfectly.
435 00:23:14,599 00:23:16,160 Kind of obsessed with perfect. Kind of obsessed with perfect.
436 00:23:16,359 00:23:19,000 ADAM: This is unlike any tataki I've ever eaten before. ADAM: This is unlike any tataki I've ever eaten before.
437 00:23:19,200 00:23:21,200 It's absolutely delicious. It's absolutely delicious.
438 00:23:21,400 00:23:24,640 And later in the week, join us to explore the impeccable menu And later in the week, join us to explore the impeccable menu
439 00:23:24,839 00:23:26,920 from top restaurant Sokyo. from top restaurant Sokyo.
440 00:23:27,119 00:23:28,799 Oh, that's extraordinary lamb. Oh, that's extraordinary lamb.
441 00:23:29,000 00:23:31,519 Chase, this is everything that Australians love. Chase, this is everything that Australians love.
442 00:23:31,720 00:23:32,720 I am in heaven! I am in heaven!