# Start End Original Translated
1 00:00:02,040 00:00:03,560 MAEVE O'MEARA: Tonight on The Chefs' Line MAEVE O'MEARA: Tonight on The Chefs' Line
2 00:00:03,759 00:00:05,040 it's the final showdown between it's the final showdown between
3 00:00:05,240 00:00:07,400 the last home cook standing, Blainie, the last home cook standing, Blainie,
4 00:00:07,599 00:00:11,000 and the executive chef from Japanese restaurant Sokyo. and the executive chef from Japanese restaurant Sokyo.
5 00:00:11,199 00:00:13,480 CHASE KOJIMA: She did really well for the last three nights CHASE KOJIMA: She did really well for the last three nights
6 00:00:13,679 00:00:15,000 but obviously I'm not worried. but obviously I'm not worried.
7 00:00:15,199 00:00:17,879 The challenge - to create their best robatayaki The challenge - to create their best robatayaki
8 00:00:18,079 00:00:20,839 using centuries-old Japanese technique. using centuries-old Japanese technique.
9 00:00:21,039 00:00:22,879 BLAINIE: Never used binchotan box before. BLAINIE: Never used binchotan box before.
10 00:00:23,079 00:00:24,839 Yeah, I was a little bit worried about that. Yeah, I was a little bit worried about that.
11 00:00:25,039 00:00:27,359 I do feel confident. I should be able to execute it well. I do feel confident. I should be able to execute it well.
12 00:00:27,559 00:00:29,800 Whoa. Look at this. I'm starting a fire. Whoa. Look at this. I'm starting a fire.
13 00:00:30,000 00:00:31,320 It's the ultimate food fight It's the ultimate food fight
14 00:00:31,519 00:00:33,880 to discover if a delicious home-cooked meal... to discover if a delicious home-cooked meal...
15 00:00:34,079 00:00:37,039 MELISSA LEONG: They exhibited the true spirit of Japanese cuisine. MELISSA LEONG: They exhibited the true spirit of Japanese cuisine.
16 00:00:37,240 00:00:39,600 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
17 00:00:39,799 00:00:42,399 DAN HONG: Altogether, it's absolutely delicious. DAN HONG: Altogether, it's absolutely delicious.
18 00:00:42,600 00:00:45,719 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
19 00:00:45,920 00:00:47,799 renowned chef Mark Olive renowned chef Mark Olive
20 00:00:48,000 00:00:50,320 and food writer Melissa Leong... and food writer Melissa Leong...
21 00:00:50,520 00:00:51,799 Let's cook. Let's cook.
22 00:00:52,000 00:00:53,679 ..will Blainie have what it takes ..will Blainie have what it takes
23 00:00:53,880 00:00:57,079 to outcook the most experienced of the chefs' line? to outcook the most experienced of the chefs' line?
24 00:01:07,920 00:01:11,719 Japanese week has been a competitive battle of technique and precision Japanese week has been a competitive battle of technique and precision
25 00:01:11,920 00:01:13,439 between four home cooks between four home cooks
26 00:01:13,640 00:01:16,760 and the professionals from restaurant Sokyo. and the professionals from restaurant Sokyo.
27 00:01:16,960 00:01:19,280 And now only one home cook remains - And now only one home cook remains -
28 00:01:19,480 00:01:22,400 education assistant from WA, Blainie. education assistant from WA, Blainie.
29 00:01:22,599 00:01:24,159 Welcome to my kitchen. Welcome to my kitchen.
30 00:01:24,359 00:01:27,640 Japan to me, it's just a really fascinating place. Japan to me, it's just a really fascinating place.
31 00:01:27,840 00:01:31,079 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.
32 00:01:31,280 00:01:33,640 Blainie's love of Japanese animation Blainie's love of Japanese animation
33 00:01:33,840 00:01:36,359 led to her passion for Japanese cuisine. led to her passion for Japanese cuisine.
34 00:01:36,560 00:01:38,000 I just can't help it. I just love it. I just can't help it. I just love it.
35 00:01:38,200 00:01:41,960 Drawing on experiences from her numerous trips to the country, Drawing on experiences from her numerous trips to the country,
36 00:01:42,159 00:01:43,680 Blainie has impressed the judges Blainie has impressed the judges
37 00:01:43,879 00:01:46,359 with authentic dishes from the heart. with authentic dishes from the heart.
38 00:01:46,560 00:01:47,960 DAN HONG: I love the flavour of the salmon. DAN HONG: I love the flavour of the salmon.
39 00:01:48,159 00:01:49,759 It's absolutely delicious. It's absolutely delicious.
40 00:01:49,960 00:01:51,680 This is a really nice bowl. This is a really nice bowl.
41 00:01:51,879 00:01:53,400 And you get this trophy! And you get this trophy!
42 00:01:53,599 00:01:55,520 You're through to the final! So awesome! You're through to the final! So awesome!
43 00:01:55,719 00:01:57,960 And with the taste of victory under her belt And with the taste of victory under her belt
44 00:01:58,159 00:02:01,040 she's more than ready to take on executive chef Chase she's more than ready to take on executive chef Chase
45 00:02:01,239 00:02:03,239 from hatted restaurant Sokyo. from hatted restaurant Sokyo.
46 00:02:03,439 00:02:06,439 We focus on pure, clean, simple flavours. We focus on pure, clean, simple flavours.
47 00:02:06,640 00:02:09,840 Known for his detailed precision and creative flair. Known for his detailed precision and creative flair.
48 00:02:10,039 00:02:13,800 Keep it very minimal. You know, let the produce shine. Keep it very minimal. You know, let the produce shine.
49 00:02:14,000 00:02:16,560 Kelp made with Japanese sugar. Kelp made with Japanese sugar.
50 00:02:16,759 00:02:21,079 It's a perfect sushi. The fish is perfect, the rice... It's a perfect sushi. The fish is perfect, the rice...
51 00:02:21,280 00:02:25,039 I feel like I'm eating sushi for the first time. It's exquisite. I feel like I'm eating sushi for the first time. It's exquisite.
52 00:02:25,240 00:02:28,479 It's up to Blainie to bring authenticity and her A-game It's up to Blainie to bring authenticity and her A-game
53 00:02:28,680 00:02:30,000 to the table. to the table.
54 00:02:30,199 00:02:32,400 Knowing that I'm going up against the executive chef, Knowing that I'm going up against the executive chef,
55 00:02:32,599 00:02:34,039 it's mind-blowing. it's mind-blowing.
56 00:02:35,800 00:02:38,280 Good evening and welcome to The Chefs' Line. Good evening and welcome to The Chefs' Line.
57 00:02:38,479 00:02:42,560 Blainie, congratulations on making it to the final of Japanese week. Blainie, congratulations on making it to the final of Japanese week.
58 00:02:42,759 00:02:44,039 Thank you. Thank you.
59 00:02:44,240 00:02:45,680 How does it make you feel? How does it make you feel?
60 00:02:45,879 00:02:47,400 A little bit scared, actually. A little bit scared, actually.
61 00:02:47,599 00:02:49,000 (LAUGHTER) (LAUGHTER)
62 00:02:49,199 00:02:52,479 Super excited and happy to be here but, yeah, a little bit nervous. Super excited and happy to be here but, yeah, a little bit nervous.
63 00:02:52,680 00:02:55,639 Blainie, did you ever think that your home cooking Blainie, did you ever think that your home cooking
64 00:02:55,840 00:02:58,920 would be in the same league as a professional Japanese restaurant? would be in the same league as a professional Japanese restaurant?
65 00:02:59,120 00:03:00,400 No, not at all. No, not at all.
66 00:03:00,599 00:03:03,039 I mean, I love cooking, obviously, and I've had a lot of practice I mean, I love cooking, obviously, and I've had a lot of practice
67 00:03:03,240 00:03:07,879 but, no, I didn't think I'd ever beat any of the professional chefs. but, no, I didn't think I'd ever beat any of the professional chefs.
68 00:03:08,080 00:03:09,879 Executive chef Chase, Executive chef Chase,
69 00:03:10,080 00:03:13,400 what do you think of what you've seen from Blainie this week? what do you think of what you've seen from Blainie this week?
70 00:03:13,599 00:03:15,840 She's good under the pressure, I think. She's good under the pressure, I think.
71 00:03:16,039 00:03:19,639 She executes really well. I'm really excited, actually. She executes really well. I'm really excited, actually.
72 00:03:19,840 00:03:21,439 I'm a chef. I want to cook. I'm a chef. I want to cook.
73 00:03:21,639 00:03:23,240 Bring it! Bring it!
74 00:03:23,439 00:03:25,319 (LAUGHTER, GROANS) (LAUGHTER, GROANS)
75 00:03:25,520 00:03:28,879 You must be itching to find out what you'll both be cooking You must be itching to find out what you'll both be cooking
76 00:03:29,079 00:03:31,079 in the final of Japanese week. in the final of Japanese week.
77 00:03:31,280 00:03:34,000 We want to see your best... We want to see your best...
78 00:03:34,199 00:03:36,360 ..robatayaki. ..robatayaki.
79 00:03:37,120 00:03:39,719 MAEVE O'MEARA: 'Robatayaki' means 'fireside cooking'. MAEVE O'MEARA: 'Robatayaki' means 'fireside cooking'.
80 00:03:39,920 00:03:44,039 Items are skewered and cooked over charcoal in a binchotan grill. Items are skewered and cooked over charcoal in a binchotan grill.
81 00:03:44,240 00:03:47,920 Binchotan is the charcoal used in Japanese cooking for centuries. Binchotan is the charcoal used in Japanese cooking for centuries.
82 00:03:48,120 00:03:52,280 It can reach temperatures of up to a thousand degrees Celsius. It can reach temperatures of up to a thousand degrees Celsius.
83 00:03:52,479 00:03:54,840 Hokkaido fishermen took binchotan on their boats Hokkaido fishermen took binchotan on their boats
84 00:03:55,039 00:03:56,719 to cook their catch at sea. to cook their catch at sea.
85 00:03:56,920 00:04:00,520 And we want to see what kind of things And we want to see what kind of things
86 00:04:00,719 00:04:03,719 you are gonna be grilling over the robata. you are gonna be grilling over the robata.
87 00:04:03,919 00:04:06,080 Tonight's blind-tasting judge is Melissa. Tonight's blind-tasting judge is Melissa.
88 00:04:06,280 00:04:07,560 Good luck. Good luck.
89 00:04:07,759 00:04:10,159 Melissa will try both dishes and choose tonight's winner, Melissa will try both dishes and choose tonight's winner,
90 00:04:10,360 00:04:12,840 but she won't know which plate belongs to whom. but she won't know which plate belongs to whom.
91 00:04:14,479 00:04:18,439 You both have one hour till your plate needs to be on the pass. You both have one hour till your plate needs to be on the pass.
92 00:04:18,639 00:04:20,079 Let's cook! Let's cook!
93 00:04:22,759 00:04:24,959 I'm cooking it on this thing for starters, I'm cooking it on this thing for starters,
94 00:04:25,160 00:04:26,839 which is, um... yeah, a little bit daunting. which is, um... yeah, a little bit daunting.
95 00:04:27,040 00:04:29,720 Never used binchotan box before Never used binchotan box before
96 00:04:29,920 00:04:31,240 so it's a Japanese grill, so it's a Japanese grill,
97 00:04:31,439 00:04:33,439 but the binchotan is the Japanese charcoal. but the binchotan is the Japanese charcoal.
98 00:04:33,639 00:04:35,279 Yeah, I was a little bit worried about that. Yeah, I was a little bit worried about that.
99 00:04:35,480 00:04:36,879 I do feel confident. I do feel confident.
100 00:04:37,079 00:04:39,920 I mean, he's the executive chef of a fancy restaurant. I mean, he's the executive chef of a fancy restaurant.
101 00:04:40,120 00:04:42,600 So, yeah, a little... little bit scary. So, yeah, a little... little bit scary.
102 00:04:42,800 00:04:44,480 He's pretty awesome. He's pretty awesome.
103 00:04:44,680 00:04:48,000 I do have experience under the pressure I do have experience under the pressure
104 00:04:48,199 00:04:50,560 and I should be able to execute it well. and I should be able to execute it well.
105 00:04:51,600 00:04:55,120 I decided on making a mixed plate which had chicken, speck, I decided on making a mixed plate which had chicken, speck,
106 00:04:55,319 00:04:56,920 spring onions, tofu spring onions, tofu
107 00:04:57,120 00:04:59,199 and a little side dish of fried bean sprouts. and a little side dish of fried bean sprouts.
108 00:04:59,399 00:05:02,560 I had chicken thighs, I had chicken wings and chicken skin I had chicken thighs, I had chicken wings and chicken skin
109 00:05:02,759 00:05:05,360 because I really like crisping up the chicken skin on the grill. because I really like crisping up the chicken skin on the grill.
110 00:05:05,560 00:05:09,879 I was trying to evoke memories of eating yakitori in a... I was trying to evoke memories of eating yakitori in a...
111 00:05:10,079 00:05:11,439 ..in a little smoky izakaya ..in a little smoky izakaya
112 00:05:11,639 00:05:14,319 under the train tracks in Tokyo with a couple of beers. under the train tracks in Tokyo with a couple of beers.
113 00:05:14,560 00:05:17,000 That's what I'm going for. Well, that's, you know, that's awesome. That's what I'm going for. Well, that's, you know, that's awesome.
114 00:05:17,199 00:05:19,519 Because I was recently in Tokyo, a couple of months ago Because I was recently in Tokyo, a couple of months ago
115 00:05:19,720 00:05:21,600 and I went to a yakitori restaurant and I went to a yakitori restaurant
116 00:05:21,800 00:05:23,720 and I had all different parts of the chicken. and I had all different parts of the chicken.
117 00:05:23,920 00:05:25,839 What parts of the chicken are you using tonight? What parts of the chicken are you using tonight?
118 00:05:26,040 00:05:28,600 I've not got anything too crazy tonight but I have got chicken skin. I've not got anything too crazy tonight but I have got chicken skin.
119 00:05:28,800 00:05:30,680 So it's the crispy... I love chicken skin! So it's the crispy... I love chicken skin!
120 00:05:30,879 00:05:35,399 Yeah, I know, it's probably horribly bad for you but it's delicious. Yeah, I know, it's probably horribly bad for you but it's delicious.
121 00:05:35,600 00:05:37,000 It's good to see you pushing yourself. It's good to see you pushing yourself.
122 00:05:37,199 00:05:39,159 So, good luck. So, good luck.
123 00:05:39,360 00:05:41,399 Thank you. MARK OLIVE: Good luck, Blainie. Thank you. MARK OLIVE: Good luck, Blainie.
124 00:05:42,680 00:05:46,840 Tonight I am making robatayaki with alfonsino. Tonight I am making robatayaki with alfonsino.
125 00:05:47,040 00:05:51,079 It's a really delicious and fatty white fish. It's a really delicious and fatty white fish.
126 00:05:51,279 00:05:52,639 I think it's... I think it's...
127 00:05:52,840 00:05:55,560 The Australian alfonsino is probably the world's best, I think. The Australian alfonsino is probably the world's best, I think.
128 00:05:55,759 00:05:57,840 I'm gonna cook it over binchotan grill, I'm gonna cook it over binchotan grill,
129 00:05:58,040 00:06:03,160 get the skin nice and crispy with the soy and vinegar dressing. get the skin nice and crispy with the soy and vinegar dressing.
130 00:06:05,160 00:06:07,720 I really want to showcase Australian produce I really want to showcase Australian produce
131 00:06:07,920 00:06:10,720 with the Japanese techniques and flavours. with the Japanese techniques and flavours.
132 00:06:11,839 00:06:14,759 With Japanese cuisine it's all about respecting the produce. With Japanese cuisine it's all about respecting the produce.
133 00:06:18,600 00:06:23,240 I'm just gonna let the fish and the thing do... do its thing, I'm just gonna let the fish and the thing do... do its thing,
134 00:06:23,439 00:06:25,399 and it should be very delicious. and it should be very delicious.
135 00:06:27,600 00:06:30,319 After I've filleted the alfonsino, I made a really strong brine, After I've filleted the alfonsino, I made a really strong brine,
136 00:06:30,519 00:06:34,319 maybe, like, 20% salt into the solution. maybe, like, 20% salt into the solution.
137 00:06:35,439 00:06:37,040 It's gonna change the whole chemistry It's gonna change the whole chemistry
138 00:06:37,240 00:06:39,639 about the fish and the... and the water itself, about the fish and the... and the water itself,
139 00:06:39,840 00:06:41,360 like, it stops from drippage. like, it stops from drippage.
140 00:06:41,560 00:06:43,480 But this brine is not traditional. But this brine is not traditional.
141 00:06:43,680 00:06:47,759 It's a bit, um... Version of ours with vinegars and brown sugar. It's a bit, um... Version of ours with vinegars and brown sugar.
142 00:06:50,680 00:06:52,279 So I get my brine quickly. So I get my brine quickly.
143 00:06:52,480 00:06:55,199 Having only an hour and doing the robata dish, Having only an hour and doing the robata dish,
144 00:06:55,399 00:06:57,279 I knew it's not gonna be easy, I knew it's not gonna be easy,
145 00:06:57,480 00:07:00,639 so right from the beginning I was going full speed. so right from the beginning I was going full speed.
146 00:07:03,439 00:07:05,319 DAN HONG: Chase, you're moving quite fast. DAN HONG: Chase, you're moving quite fast.
147 00:07:05,519 00:07:08,199 Well, limited on time. (CHUCKLES) Well, limited on time. (CHUCKLES)
148 00:07:08,399 00:07:10,639 What do you love about alfonsino? What do you love about alfonsino?
149 00:07:10,839 00:07:12,920 The fat content on it. The fat content on it.
150 00:07:13,120 00:07:15,319 Like, you'll see that fat dripping onto the binchotan. Like, you'll see that fat dripping onto the binchotan.
151 00:07:15,519 00:07:18,199 It's gonna smoke it like crazy and so delicious. It's gonna smoke it like crazy and so delicious.
152 00:07:18,399 00:07:21,480 And what are you serving with the alfonsino? And what are you serving with the alfonsino?
153 00:07:21,680 00:07:24,959 Ah, just really simple. Just mushrooms and scallions, negi. Ah, just really simple. Just mushrooms and scallions, negi.
154 00:07:25,160 00:07:26,720 I'm gonna get the skin really crispy. I'm gonna get the skin really crispy.
155 00:07:26,920 00:07:28,879 It's like almost like you're eating a scale. It's like almost like you're eating a scale.
156 00:07:29,079 00:07:31,079 You look like you're really busy. We'll leave you to it. You look like you're really busy. We'll leave you to it.
157 00:07:31,279 00:07:35,519 I kept the fish in the brine for about 20 minutes, I kept the fish in the brine for about 20 minutes,
158 00:07:35,720 00:07:38,000 and that gives it a really big punch, and that gives it a really big punch,
159 00:07:38,199 00:07:39,639 before I put it on the bincho. before I put it on the bincho.
160 00:07:39,840 00:07:43,000 Rebecca, what's it like watching Chase San finally cook? Rebecca, what's it like watching Chase San finally cook?
161 00:07:43,199 00:07:45,680 It's good, it's awesome. He looks like he's got it under control. It's good, it's awesome. He looks like he's got it under control.
162 00:07:45,879 00:07:47,519 I know he's a very seasoned chef. I know he's a very seasoned chef.
163 00:07:47,720 00:07:50,120 I've got a lot of faith in him to win this. I've got a lot of faith in him to win this.
164 00:07:50,319 00:07:52,680 And, Alex, what's Chase San like as a boss? And, Alex, what's Chase San like as a boss?
165 00:07:52,879 00:07:54,439 ALEX: He moves really fast, right? ALEX: He moves really fast, right?
166 00:07:54,639 00:07:56,959 And that's kind of his working style. And that's kind of his working style.
167 00:07:57,159 00:07:58,879 Fast, fast, fast and go, go, go. Fast, fast, fast and go, go, go.
168 00:07:59,079 00:08:01,079 But it looks like he's under the pressure. But it looks like he's under the pressure.
169 00:08:01,279 00:08:02,839 MAN: I think he's not under pressure. MAN: I think he's not under pressure.
170 00:08:03,040 00:08:05,839 I think he just wants to get job done. I think he just wants to get job done.
171 00:08:06,040 00:08:08,120 Alright, thank you very much. Alright, thank you very much.
172 00:08:08,319 00:08:09,759 Thank you, chef. Thank you, chef.
173 00:08:11,920 00:08:16,240 I decided on making tare, which is just Japanese word for sauce, I decided on making tare, which is just Japanese word for sauce,
174 00:08:16,439 00:08:20,439 which is soy sauce, mirin, sake, sugar. which is soy sauce, mirin, sake, sugar.
175 00:08:20,639 00:08:24,240 Really sort of quite traditional to have with chicken yakitori. Really sort of quite traditional to have with chicken yakitori.
176 00:08:26,199 00:08:29,319 I've prepped all my ingredients, most of them anyway. I've prepped all my ingredients, most of them anyway.
177 00:08:29,519 00:08:31,600 I need to put some on skewers I need to put some on skewers
178 00:08:31,800 00:08:35,840 and then once I've done that I need to start barbecuing 'em. and then once I've done that I need to start barbecuing 'em.
179 00:08:36,039 00:08:38,559 I used chicken wings because I love them on a barbecue - I used chicken wings because I love them on a barbecue -
180 00:08:38,759 00:08:41,639 they crisp up really nicely just with a bit of salt and pepper. they crisp up really nicely just with a bit of salt and pepper.
181 00:08:44,039 00:08:47,360 I use the chicken thighs - that's sort of pretty classic Japanese - I use the chicken thighs - that's sort of pretty classic Japanese -
182 00:08:47,559 00:08:51,679 and that's... I used a soy sauce tare on those. and that's... I used a soy sauce tare on those.
183 00:08:51,879 00:08:53,679 I'm just doing some spring onions. I'm just doing some spring onions.
184 00:08:55,519 00:08:57,240 I haven't really used a robata before. I haven't really used a robata before.
185 00:08:57,440 00:09:01,399 I've used a similar sort of thing but not with the binchotan coal, I've used a similar sort of thing but not with the binchotan coal,
186 00:09:01,600 00:09:04,480 ah, which is pretty full-on. ah, which is pretty full-on.
187 00:09:04,679 00:09:07,360 CHASE: I really love cooking with binchotan. CHASE: I really love cooking with binchotan.
188 00:09:07,559 00:09:09,559 It's not like anything else. It's not like anything else.
189 00:09:09,759 00:09:11,159 The best thing about binchotan, The best thing about binchotan,
190 00:09:11,360 00:09:14,399 you're just cooking off of dry heat and its own smoke. you're just cooking off of dry heat and its own smoke.
191 00:09:14,600 00:09:16,120 There's absolutely no fire. There's absolutely no fire.
192 00:09:16,879 00:09:19,919 Whoa! Look at this. I'm starting a fire. Whoa! Look at this. I'm starting a fire.
193 00:09:22,360 00:09:25,799 MELISSA LEONG: Wow! It smells amazing in here. MELISSA LEONG: Wow! It smells amazing in here.
194 00:09:26,000 00:09:29,399 The flavours are so pure and so primal. The flavours are so pure and so primal.
195 00:09:29,600 00:09:31,240 Absolutely gorgeous. Absolutely gorgeous.
196 00:09:32,399 00:09:33,840 Very Japanese. Very Japanese.
197 00:09:40,639 00:09:42,120 DAN HONG: There's thirty minutes left, guys. DAN HONG: There's thirty minutes left, guys.
198 00:09:42,320 00:09:43,799 We're halfway there. We're halfway there.
199 00:09:44,000 00:09:45,799 MAEVE O'MEARA: It's the final of Japanese week. MAEVE O'MEARA: It's the final of Japanese week.
200 00:09:46,000 00:09:48,120 Executive chef Chase of Sokyo is facing Executive chef Chase of Sokyo is facing
201 00:09:48,320 00:09:50,840 last night's winning home cook, Blainie. last night's winning home cook, Blainie.
202 00:09:51,039 00:09:52,600 What happens when that happens? What happens when that happens?
203 00:09:52,799 00:09:54,399 Tonight they're making dishes Tonight they're making dishes
204 00:09:54,600 00:09:58,600 created using a centuries-old grilling method - robatayaki. created using a centuries-old grilling method - robatayaki.
205 00:09:58,799 00:10:03,679 To me, all the universals of cooking over hot coals apply to robatayaki. To me, all the universals of cooking over hot coals apply to robatayaki.
206 00:10:03,879 00:10:06,919 The skill involved in being able to evenly cook The skill involved in being able to evenly cook
207 00:10:07,120 00:10:10,759 meat or vegetables over those coals to make sure they take on meat or vegetables over those coals to make sure they take on
208 00:10:10,960 00:10:14,480 that charred, beautiful flavour from the coals, but not overcook. that charred, beautiful flavour from the coals, but not overcook.
209 00:10:14,679 00:10:18,159 As long as the fundamentals are done right, I'm very open-minded As long as the fundamentals are done right, I'm very open-minded
210 00:10:18,360 00:10:20,639 and very excited to try something new and different. and very excited to try something new and different.
211 00:10:20,840 00:10:23,720 There's a lot of things that can go wrong with cooking the chicken. There's a lot of things that can go wrong with cooking the chicken.
212 00:10:23,919 00:10:25,519 I put the chicken on the grill... I put the chicken on the grill...
213 00:10:25,720 00:10:27,960 ..flames. (LAUGHS) ..flames. (LAUGHS)
214 00:10:29,480 00:10:32,559 Blainie, she's got a bit of smoke happening down here. Blainie, she's got a bit of smoke happening down here.
215 00:10:32,759 00:10:35,000 She's very inexperienced with that binchotan charcoal. She's very inexperienced with that binchotan charcoal.
216 00:10:35,200 00:10:36,519 It's really hot. It's really hot.
217 00:10:36,720 00:10:38,679 It's a lot hotter than normal charcoal It's a lot hotter than normal charcoal
218 00:10:38,879 00:10:40,759 so as soon as that fat drips from that chicken skin, so as soon as that fat drips from that chicken skin,
219 00:10:40,960 00:10:43,080 boom, flames come up... Fire! boom, flames come up... Fire!
220 00:10:43,279 00:10:44,559 ..and it burns. ..and it burns.
221 00:10:44,759 00:10:46,720 There's little doors on the side of the robata there. There's little doors on the side of the robata there.
222 00:10:46,919 00:10:48,279 She could close them a little bit. She could close them a little bit.
223 00:10:48,480 00:10:50,240 It'll stop the air sucking in from the bottom. It'll stop the air sucking in from the bottom.
224 00:10:50,440 00:10:52,320 I'm really keen to see whether or not I'm really keen to see whether or not
225 00:10:52,519 00:10:57,960 she can really put up a great selection of yakitori on the pass. she can really put up a great selection of yakitori on the pass.
226 00:10:58,159 00:11:00,320 Yeah. The heat's on Blainie, isn't it? Yeah. The heat's on Blainie, isn't it?
227 00:11:01,559 00:11:03,279 Whoa! Literally. (CHUCKLES) Whoa! Literally. (CHUCKLES)
228 00:11:04,440 00:11:05,720 Whoa. Whoa.
229 00:11:05,919 00:11:08,279 It did worry me a little bit once the flames started up. It did worry me a little bit once the flames started up.
230 00:11:08,480 00:11:10,840 Um, I didn't want any of my meat to actually ignite. Um, I didn't want any of my meat to actually ignite.
231 00:11:11,039 00:11:12,799 Because it'll just burn. Because it'll just burn.
232 00:11:13,919 00:11:17,600 It's really... Blainie, it's really smoky. I know. It's really... Blainie, it's really smoky. I know.
233 00:11:17,799 00:11:19,600 Didn't you notice in the yakitori bars Didn't you notice in the yakitori bars
234 00:11:19,799 00:11:21,720 that they used a fan too? that they used a fan too?
235 00:11:21,919 00:11:24,240 Yeah, but the fan makes the flame higher. Yeah, but the fan makes the flame higher.
236 00:11:24,440 00:11:25,879 And bigger. And bigger.
237 00:11:26,879 00:11:28,759 And I don't want it bigger. I want it to stop. And I don't want it bigger. I want it to stop.
238 00:11:30,399 00:11:32,759 Oh. Alright. Fine. Oh. Alright. Fine.
239 00:11:32,960 00:11:35,600 What? What does it do? What did you say it does? What? What does it do? What did you say it does?
240 00:11:35,799 00:11:37,639 Alright, Mr Smartypants. Alright, Mr Smartypants.
241 00:11:37,840 00:11:39,120 (CHUCKLES) (CHUCKLES)
242 00:11:39,320 00:11:40,799 Over that way. Over that way.
243 00:11:42,200 00:11:43,799 Here you go. Here you go.
244 00:11:48,960 00:11:51,440 So with the king brown mushroom the bottom part is a bit tough So with the king brown mushroom the bottom part is a bit tough
245 00:11:51,639 00:11:54,879 so I like to use my knife and kind of give it that score so I like to use my knife and kind of give it that score
246 00:11:55,080 00:11:57,600 and I cooked it with oil and a little bit of butter and I cooked it with oil and a little bit of butter
247 00:11:57,799 00:11:59,480 and finished it on the bincho. and finished it on the bincho.
248 00:12:02,120 00:12:08,039 The spray gun has a mixture of grape seed oil and soy sauce The spray gun has a mixture of grape seed oil and soy sauce
249 00:12:08,240 00:12:09,679 and a little bit of vinegar. and a little bit of vinegar.
250 00:12:10,720 00:12:14,080 And I'm going to spray it onto the mushrooms And I'm going to spray it onto the mushrooms
251 00:12:14,279 00:12:15,600 while it cooks on the charcoal. while it cooks on the charcoal.
252 00:12:15,799 00:12:21,120 It helps the smoke but also gives it that... more of that roasty aroma. It helps the smoke but also gives it that... more of that roasty aroma.
253 00:12:22,360 00:12:25,600 This tofu, it's got miso and mirin paste on it. This tofu, it's got miso and mirin paste on it.
254 00:12:25,799 00:12:27,679 I would normally put it under a grill I would normally put it under a grill
255 00:12:27,879 00:12:30,759 rather than just do it like that, but I think that will be OK. rather than just do it like that, but I think that will be OK.
256 00:12:30,960 00:12:32,600 The tofu is really simple. The tofu is really simple.
257 00:12:32,799 00:12:35,120 I was originally gonna do it on the binchotan I was originally gonna do it on the binchotan
258 00:12:35,320 00:12:37,559 but I was just worried that it was gonna stick, but I was just worried that it was gonna stick,
259 00:12:37,759 00:12:39,799 so I ended up doing it on the griddle pan. so I ended up doing it on the griddle pan.
260 00:12:41,159 00:12:42,720 With the bean sprouts, With the bean sprouts,
261 00:12:42,919 00:12:44,759 I just pan-fried in a little bit of sesame oil I just pan-fried in a little bit of sesame oil
262 00:12:44,960 00:12:46,360 with a bit of garlic, salt and pepper. with a bit of garlic, salt and pepper.
263 00:12:46,559 00:12:48,720 So really, really super simple. So really, really super simple.
264 00:12:48,919 00:12:52,519 It's a really nice accompaniment to something like yakitori, It's a really nice accompaniment to something like yakitori,
265 00:12:52,720 00:12:54,000 just balances out the flavour, just balances out the flavour,
266 00:12:54,200 00:12:58,440 plus it's vegetables, so you get a little bit of health kick there. plus it's vegetables, so you get a little bit of health kick there.
267 00:13:01,679 00:13:05,080 I kept the fish in the brine for about 20 minutes. I kept the fish in the brine for about 20 minutes.
268 00:13:05,279 00:13:08,080 After that I wiped it down, skewer it... After that I wiped it down, skewer it...
269 00:13:10,120 00:13:11,559 ..cook it straight on the bincho. ..cook it straight on the bincho.
270 00:13:12,720 00:13:14,679 And we wanted to add another element. And we wanted to add another element.
271 00:13:14,879 00:13:16,720 I'm trying to get the skin really crispy, I'm trying to get the skin really crispy,
272 00:13:16,919 00:13:20,080 so by adding rice crackers you get that. so by adding rice crackers you get that.
273 00:13:21,279 00:13:26,480 Eggwhites is the secret to getting my scales stuck onto the skin. Eggwhites is the secret to getting my scales stuck onto the skin.
274 00:13:34,240 00:13:36,919 So the coals are really hot, like 800 degrees, So the coals are really hot, like 800 degrees,
275 00:13:37,120 00:13:39,399 and once it hits anything it starts to smoke. and once it hits anything it starts to smoke.
276 00:13:39,600 00:13:44,039 And I'm spraying soy so that it smokes soy into the fish And I'm spraying soy so that it smokes soy into the fish
277 00:13:44,240 00:13:47,200 so you get that caramelisation flavour, just the smoke. so you get that caramelisation flavour, just the smoke.
278 00:13:47,399 00:13:49,600 But you're actually not burning anything. But you're actually not burning anything.
279 00:13:49,799 00:13:51,320 Spring onion cooks really fast. Spring onion cooks really fast.
280 00:13:51,519 00:13:53,919 I just coated it with extra-virgin olive oil. I just coated it with extra-virgin olive oil.
281 00:13:54,120 00:13:56,000 When you put it on the bincho it will smoke right away When you put it on the bincho it will smoke right away
282 00:13:56,200 00:13:59,159 because all that oil's dripping, and then that's all it needs. because all that oil's dripping, and then that's all it needs.
283 00:14:01,919 00:14:04,799 With these things there is no recipe or timing. With these things there is no recipe or timing.
284 00:14:05,000 00:14:07,360 I know when it's done, when it's done. I know when it's done, when it's done.
285 00:14:07,559 00:14:10,360 It's all eyeball and experience. It's all eyeball and experience.
286 00:14:10,559 00:14:14,919 Feeling the heat, you can kind of guess really close. Feeling the heat, you can kind of guess really close.
287 00:14:16,559 00:14:18,000 I cut it in half... I cut it in half...
288 00:14:21,360 00:14:23,039 ..and I cooked it perfectly. ..and I cooked it perfectly.
289 00:14:24,559 00:14:28,600 We have five minutes before we need your plate on the pass, thank you. We have five minutes before we need your plate on the pass, thank you.
290 00:14:40,120 00:14:41,639 REBECCA: It looks really good, chef. REBECCA: It looks really good, chef.
291 00:14:42,840 00:14:44,279 Thank you. Thank you.
292 00:14:57,799 00:15:00,080 Well done, guys. (APPLAUSE) Well done, guys. (APPLAUSE)
293 00:15:00,279 00:15:01,759 Nice work. Nice work.
294 00:15:06,960 00:15:08,399 BLAINIE: Looks really good. BLAINIE: Looks really good.
295 00:15:09,559 00:15:11,159 Yeah, I think I could've done better Yeah, I think I could've done better
296 00:15:11,360 00:15:14,240 but given the circumstances of this thing but given the circumstances of this thing
297 00:15:14,440 00:15:17,039 I think I did as good as I could. I think I did as good as I could.
298 00:15:17,240 00:15:19,200 I smell good, right? I smell robata? (LAUGHS) I smell good, right? I smell robata? (LAUGHS)
299 00:15:19,399 00:15:21,679 Dude, no time. One hour, so hot! Dude, no time. One hour, so hot!
300 00:15:21,879 00:15:23,480 (LAUGHTER) (LAUGHTER)
301 00:15:23,679 00:15:26,679 One hour is so hard, man. Oh, my God. One hour is so hard, man. Oh, my God.
302 00:15:30,799 00:15:34,000 MAEVE O'MEARA: The last showdown of Japanese week is over. MAEVE O'MEARA: The last showdown of Japanese week is over.
303 00:15:34,200 00:15:37,440 Home cook Blainie and Sokyo's executive chef Chase Home cook Blainie and Sokyo's executive chef Chase
304 00:15:37,639 00:15:41,639 have both plated dishes created in the robatayaki style. have both plated dishes created in the robatayaki style.
305 00:15:41,840 00:15:43,639 Judge Melissa will now try both plates Judge Melissa will now try both plates
306 00:15:43,840 00:15:47,759 without knowing which was made by Blainie or which by Chase. without knowing which was made by Blainie or which by Chase.
307 00:15:49,039 00:15:53,360 MELISSA LEONG: (INHALES) Wow! It smells amazing in here. MELISSA LEONG: (INHALES) Wow! It smells amazing in here.
308 00:15:53,559 00:15:56,399 Who doesn't love barbecued meats and vegetables? Who doesn't love barbecued meats and vegetables?
309 00:15:56,600 00:15:57,879 DAN HONG: I know, like... Really. DAN HONG: I know, like... Really.
310 00:15:58,080 00:15:59,960 ..if you don't, like, something is wrong with you. ..if you don't, like, something is wrong with you.
311 00:16:00,159 00:16:03,200 (LAUGHS) I don't want to know you. Basically. (LAUGHS) I don't want to know you. Basically.
312 00:16:04,320 00:16:06,200 This is alfonsino robatayaki. This is alfonsino robatayaki.
313 00:16:07,320 00:16:08,960 Gosh, it looks gorgeous. Gosh, it looks gorgeous.
314 00:16:09,159 00:16:11,360 I mean, I love seeing the char I mean, I love seeing the char
315 00:16:11,559 00:16:14,399 on top of each of these pieces of fish, on top of each of these pieces of fish,
316 00:16:14,600 00:16:17,320 and the smell is just incredible. and the smell is just incredible.
317 00:16:32,759 00:16:36,759 That is a... king brown mushroom. Mmm. That is a... king brown mushroom. Mmm.
318 00:16:38,039 00:16:39,399 Looks juicy. Looks juicy.
319 00:16:39,600 00:16:43,159 You know, what I love about this dish is that it looks so refined You know, what I love about this dish is that it looks so refined
320 00:16:43,360 00:16:46,799 but the flavours are so pure and so primal. but the flavours are so pure and so primal.
321 00:16:47,000 00:16:50,320 You have this gorgeous, you know, taste of that charcoal You have this gorgeous, you know, taste of that charcoal
322 00:16:50,519 00:16:52,200 all through the fish all through the fish
323 00:16:52,399 00:16:54,480 and also the vegetables as well. and also the vegetables as well.
324 00:16:54,679 00:16:58,000 And the fattiness of the fish has kept this dish And the fattiness of the fish has kept this dish
325 00:16:58,200 00:16:59,480 just so moist and gorgeous. just so moist and gorgeous.
326 00:16:59,679 00:17:03,360 That is what alfonsino is. It's quite an oily fish. That is what alfonsino is. It's quite an oily fish.
327 00:17:03,559 00:17:05,240 And, um, I think that was the whole purpose. And, um, I think that was the whole purpose.
328 00:17:05,440 00:17:06,720 MARK OLIVE: Yeah. MARK OLIVE: Yeah.
329 00:17:06,920 00:17:09,039 It is a little on the briny side. It is a little on the briny side.
330 00:17:09,240 00:17:11,200 Obviously that's part of the process Obviously that's part of the process
331 00:17:11,400 00:17:14,000 of how this fish was kept moist before cooking. of how this fish was kept moist before cooking.
332 00:17:14,200 00:17:17,279 A little bit intense, but not a deal breaker. A little bit intense, but not a deal breaker.
333 00:17:17,480 00:17:19,400 Is it roasted rice over the top of the fish? Is it roasted rice over the top of the fish?
334 00:17:19,640 00:17:23,640 It's called tsubu-arare, which is a roasted rice pellet. Wonderful. It's called tsubu-arare, which is a roasted rice pellet. Wonderful.
335 00:17:23,839 00:17:27,920 Really contrasts beautifully with the rich smokiness of the fish. Really contrasts beautifully with the rich smokiness of the fish.
336 00:17:28,119 00:17:31,640 I think that it's paired so beautifully with the mushrooms I think that it's paired so beautifully with the mushrooms
337 00:17:31,839 00:17:34,400 because of the way the mushrooms have been marinated. because of the way the mushrooms have been marinated.
338 00:17:34,599 00:17:37,640 There's a beautiful freshness and acidity to it There's a beautiful freshness and acidity to it
339 00:17:37,839 00:17:40,599 that really, really cuts the richness of the fish that really, really cuts the richness of the fish
340 00:17:40,799 00:17:42,079 without overpowering it, without overpowering it,
341 00:17:42,279 00:17:46,079 and the sweetness of the spring onion just really rounds out the flavour. and the sweetness of the spring onion just really rounds out the flavour.
342 00:17:47,839 00:17:53,720 This is a mixed chicken, tofu and speck robatayaki. This is a mixed chicken, tofu and speck robatayaki.
343 00:17:53,920 00:17:59,279 I really love how rustic and honest this plate of food looks. I really love how rustic and honest this plate of food looks.
344 00:17:59,480 00:18:02,559 If I went to an izakaya I would order a cold beer, If I went to an izakaya I would order a cold beer,
345 00:18:02,759 00:18:05,039 sit at the bar by myself, eat a few skewers, sit at the bar by myself, eat a few skewers,
346 00:18:05,240 00:18:06,759 and I would be really, really happy. and I would be really, really happy.
347 00:18:06,960 00:18:10,279 So for me this plate shows a lot of promise. So for me this plate shows a lot of promise.
348 00:18:10,480 00:18:12,559 Get stuck in, Melissa. Get stuck in, Melissa.
349 00:18:17,079 00:18:18,640 Mmm. Mmm.
350 00:18:25,759 00:18:27,720 She's getting it all in there. She's getting it all in there.
351 00:18:27,920 00:18:29,200 There's a lot riding on this. There's a lot riding on this.
352 00:18:29,400 00:18:31,599 I just need to make sure that everything is right. I just need to make sure that everything is right.
353 00:18:31,799 00:18:34,559 No, you're right. You've got to try everything. No, you're right. You've got to try everything.
354 00:18:34,759 00:18:36,559 Oh, going for the wing. Oh, going for the wing.
355 00:18:36,799 00:18:39,599 Going for the mid-wing too, my favourite part. She's teasing us. Going for the mid-wing too, my favourite part. She's teasing us.
356 00:18:39,799 00:18:41,119 I don't know what I'm enjoying more, I don't know what I'm enjoying more,
357 00:18:41,319 00:18:43,799 the fact that I get to eat this in front of you guys, the fact that I get to eat this in front of you guys,
358 00:18:44,000 00:18:45,559 or how good this is. or how good this is.
359 00:18:48,000 00:18:50,160 Well-chosen parts of the chicken. Well-chosen parts of the chicken.
360 00:18:50,359 00:18:52,440 The wing, the skin, the thigh. The wing, the skin, the thigh.
361 00:18:52,640 00:18:54,079 They just really sing. They just really sing.
362 00:18:54,279 00:18:57,319 Absolutely gorgeous, beautiful smoky flavours there. Absolutely gorgeous, beautiful smoky flavours there.
363 00:18:57,519 00:19:01,759 The tofu, grilled on a hot plate, brushed with miso and mirin. The tofu, grilled on a hot plate, brushed with miso and mirin.
364 00:19:01,960 00:19:06,319 I would've liked to maybe have seen a bit of char action on this tofu I would've liked to maybe have seen a bit of char action on this tofu
365 00:19:06,519 00:19:09,519 because I think that it could really take it, but that's OK. because I think that it could really take it, but that's OK.
366 00:19:09,720 00:19:12,720 Bean sprouts are quite peppery and wilted. Bean sprouts are quite peppery and wilted.
367 00:19:12,920 00:19:14,319 And they have a nice contrast in texture, And they have a nice contrast in texture,
368 00:19:14,519 00:19:18,319 and then, of course, the spring onions are quite sweet and lovely. and then, of course, the spring onions are quite sweet and lovely.
369 00:19:18,519 00:19:19,880 There's so much variety. There's so much variety.
370 00:19:20,079 00:19:23,000 They've really thought about how everything will go together They've really thought about how everything will go together
371 00:19:23,200 00:19:26,559 as well as how each individual element would taste separately, as well as how each individual element would taste separately,
372 00:19:26,759 00:19:29,680 so a lot of consideration, a lot of respect. so a lot of consideration, a lot of respect.
373 00:19:29,880 00:19:32,400 A bit heavy-handed on the seasoning A bit heavy-handed on the seasoning
374 00:19:32,599 00:19:35,839 but otherwise I really like the honesty and the purity of this dish. but otherwise I really like the honesty and the purity of this dish.
375 00:19:36,039 00:19:37,480 Very Japanese. Very Japanese.
376 00:19:37,680 00:19:39,920 Well, I think it's a fitting end to Japanese week Well, I think it's a fitting end to Japanese week
377 00:19:40,119 00:19:43,079 so I look forward to being able to deliver my decision. so I look forward to being able to deliver my decision.
378 00:19:49,079 00:19:51,480 MAEVE O'MEARA: It's been a fiery final cook-off for Japanese week MAEVE O'MEARA: It's been a fiery final cook-off for Japanese week
379 00:19:51,680 00:19:55,960 with two very different styles of robatayaki dishes on the pass. with two very different styles of robatayaki dishes on the pass.
380 00:19:57,279 00:19:59,519 Home cook Blainie and executive chef Chase Home cook Blainie and executive chef Chase
381 00:19:59,720 00:20:01,880 are about to find out from judge Melissa are about to find out from judge Melissa
382 00:20:02,079 00:20:04,319 which of them is taking home the title. which of them is taking home the title.
383 00:20:05,400 00:20:08,200 CHASE: At the end of the day it's the judge's opinion. CHASE: At the end of the day it's the judge's opinion.
384 00:20:08,400 00:20:11,079 I did my best and I hope I win. I did my best and I hope I win.
385 00:20:11,279 00:20:13,680 I tried my best and I gave it my best I tried my best and I gave it my best
386 00:20:13,880 00:20:16,480 but it's pretty daunting. but it's pretty daunting.
387 00:20:16,680 00:20:19,240 Well, it's the final of Japanese week. Well, it's the final of Japanese week.
388 00:20:19,440 00:20:22,720 You guys really brought your A-game and it showed You guys really brought your A-game and it showed
389 00:20:22,920 00:20:27,839 by your two beautiful interpretations of robatayaki on the pass. by your two beautiful interpretations of robatayaki on the pass.
390 00:20:28,039 00:20:31,359 Blainie, how are you feeling? A little bit nervous. Blainie, how are you feeling? A little bit nervous.
391 00:20:31,559 00:20:33,680 It's a pretty tough challenge. It's a pretty tough challenge.
392 00:20:33,880 00:20:35,279 The toughest of the bunch, I think. The toughest of the bunch, I think.
393 00:20:35,480 00:20:38,799 And Chase? It was tough. It's not easy. And Chase? It was tough. It's not easy.
394 00:20:39,000 00:20:42,119 Um, I respect my other chefs more now. Um, I respect my other chefs more now.
395 00:20:42,319 00:20:44,319 (LAUGHTER) You know? (LAUGHTER) You know?
396 00:20:44,519 00:20:51,240 It was easy watching, but actually doing it in that hour... it's tough. It was easy watching, but actually doing it in that hour... it's tough.
397 00:20:52,279 00:20:55,680 Undoubtedly both plates on the pass tonight Undoubtedly both plates on the pass tonight
398 00:20:55,880 00:20:59,480 exhibited the true spirit of Japanese cuisine. exhibited the true spirit of Japanese cuisine.
399 00:20:59,680 00:21:02,000 And you should both be really proud of that. And you should both be really proud of that.
400 00:21:02,200 00:21:06,599 But for me the best plate on the pass tonight... But for me the best plate on the pass tonight...
401 00:21:13,440 00:21:15,279 ..was the robata alfonsino. ..was the robata alfonsino.
402 00:21:17,599 00:21:20,279 (APPLAUSE) (APPLAUSE)
403 00:21:23,559 00:21:26,000 Relieved. 100% relieved. Relieved. 100% relieved.
404 00:21:26,200 00:21:28,400 Ah... relief. Ah... relief.
405 00:21:30,000 00:21:31,480 Congratulations, Chase. Congratulations, Chase.
406 00:21:31,680 00:21:34,319 That was an incredible display That was an incredible display
407 00:21:34,519 00:21:37,519 of the simplicity and the beauty of Japanese cuisine of the simplicity and the beauty of Japanese cuisine
408 00:21:37,720 00:21:40,039 but also the artistry. but also the artistry.
409 00:21:41,359 00:21:45,160 How are you feeling? Yeah, relieved. Can't lose. How are you feeling? Yeah, relieved. Can't lose.
410 00:21:45,359 00:21:47,160 (LAUGHTER) (LAUGHTER)
411 00:21:47,359 00:21:48,799 Now I'm proud of my team. Now I'm proud of my team.
412 00:21:49,000 00:21:51,519 (LAUGHTER) (LAUGHTER)
413 00:21:51,720 00:21:54,319 Being able to come here, bring my team, Being able to come here, bring my team,
414 00:21:54,519 00:21:56,200 yeah, it's just magical. yeah, it's just magical.
415 00:21:56,400 00:22:01,640 Blainie, your dish also exhibited true spirit of Japanese cooking. Blainie, your dish also exhibited true spirit of Japanese cooking.
416 00:22:01,839 00:22:04,880 I think this is just a celebration of Japanese cuisine right here. I think this is just a celebration of Japanese cuisine right here.
417 00:22:05,079 00:22:06,680 Thank you. How are you feeling? Thank you. How are you feeling?
418 00:22:06,880 00:22:08,240 Um, I'm feeling great. Um, I'm feeling great.
419 00:22:08,440 00:22:12,400 I did the best I could with tonight's challenge. I did the best I could with tonight's challenge.
420 00:22:12,599 00:22:15,240 It was my first time cooking with the binchotan It was my first time cooking with the binchotan
421 00:22:15,440 00:22:17,119 so I had, you know, a few issues so I had, you know, a few issues
422 00:22:17,319 00:22:20,519 but I'm really happy with what I put up. but I'm really happy with what I put up.
423 00:22:20,720 00:22:23,000 I've learned heaps, I've met heaps of cool people I've learned heaps, I've met heaps of cool people
424 00:22:23,200 00:22:26,039 and just knowing that other people appreciate my food, and just knowing that other people appreciate my food,
425 00:22:26,240 00:22:27,680 it's, yeah, it's been really great. it's, yeah, it's been really great.
426 00:22:27,880 00:22:29,160 Really good fun. Really good fun.
427 00:22:29,359 00:22:31,119 Well, congratulations, Blainie. Well, congratulations, Blainie.
428 00:22:31,319 00:22:34,680 You are the best home cook of Japanese week You are the best home cook of Japanese week
429 00:22:34,880 00:22:39,160 and congratulations to restaurant Sokyo and Chase Kojima - and congratulations to restaurant Sokyo and Chase Kojima -
430 00:22:39,359 00:22:43,079 you have been showing us all week what Japanese food is all about. you have been showing us all week what Japanese food is all about.
431 00:22:43,279 00:22:45,480 So, thank you very much and well done! So, thank you very much and well done!
432 00:22:45,680 00:22:47,920 (APPLAUSE) (APPLAUSE)
433 00:22:48,440 00:22:50,359 Nice work. Nice work.
434 00:22:50,559 00:22:51,839 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
435 00:22:52,039 00:22:54,440 Oh, my. That's extraordinary lamb. Oh, my. That's extraordinary lamb.
436 00:22:54,640 00:22:57,759 ..join me to explore Sokyo's outstanding menu ..join me to explore Sokyo's outstanding menu
437 00:22:57,960 00:23:00,640 and enjoy the ultimate dining experience. and enjoy the ultimate dining experience.
438 00:23:00,839 00:23:03,920 I am in heaven. This is everything that Australians love. I am in heaven. This is everything that Australians love.
439 00:23:04,160 00:23:06,720 One of my life's great mouthfuls, I think. Thank you. One of my life's great mouthfuls, I think. Thank you.