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1 | 00:00:01,040 | 00:00:02,600 | MAEVE O'MEARA: This week on the Chefs' Line | MAEVE O'MEARA: This week on the Chefs' Line |
2 | 00:00:02,799 | 00:00:04,639 | we're showcasing Japanese cuisine. | we're showcasing Japanese cuisine. |
3 | 00:00:04,839 | 00:00:06,639 | DAN HONG: It's absolutely delicious. | DAN HONG: It's absolutely delicious. |
4 | 00:00:07,679 | 00:00:10,119 | Four passionate home cooks took on the chefs' line | Four passionate home cooks took on the chefs' line |
5 | 00:00:10,320 | 00:00:11,839 | of hatted restaurant Sokyo... | of hatted restaurant Sokyo... |
6 | 00:00:12,039 | 00:00:14,320 | BLAINIE: The most critical thing is to cook it perfectly. | BLAINIE: The most critical thing is to cook it perfectly. |
7 | 00:00:14,519 | 00:00:16,160 | ..in a focused battle of flavour... | ..in a focused battle of flavour... |
8 | 00:00:16,359 | 00:00:18,640 | I'm happy with it. It's yum! | I'm happy with it. It's yum! |
9 | 00:00:18,839 | 00:00:19,839 | ..precision... | ..precision... |
10 | 00:00:20,039 | 00:00:21,320 | ALEX: Kind of obsessed with perfect. | ALEX: Kind of obsessed with perfect. |
11 | 00:00:21,519 | 00:00:22,920 | ..and presentation... | ..and presentation... |
12 | 00:00:23,120 | 00:00:25,760 | This dish is really hard to fault in my opinion. | This dish is really hard to fault in my opinion. |
13 | 00:00:25,960 | 00:00:27,519 | ..resulting in one win for the home cooks... | ..resulting in one win for the home cooks... |
14 | 00:00:27,719 | 00:00:29,480 | It's so cool! (LAUGHS) | It's so cool! (LAUGHS) |
15 | 00:00:29,679 | 00:00:30,719 | ..and three for the chefs. | ..and three for the chefs. |
16 | 00:00:30,920 | 00:00:33,640 | (APPLAUSE) | (APPLAUSE) |
17 | 00:00:34,759 | 00:00:38,600 | Tonight I'm heading to Sokyo to meet executive chef Chase Kojima | Tonight I'm heading to Sokyo to meet executive chef Chase Kojima |
18 | 00:00:38,799 | 00:00:42,719 | and the team taking Japanese cuisine to new heights. | and the team taking Japanese cuisine to new heights. |
19 | 00:00:44,039 | 00:00:47,520 | I don't think I've had really great tempura till right now. | I don't think I've had really great tempura till right now. |
20 | 00:00:47,719 | 00:00:50,479 | They combine traditional techniques and innovation | They combine traditional techniques and innovation |
21 | 00:00:50,679 | 00:00:53,159 | to unearth bold new flavours... | to unearth bold new flavours... |
22 | 00:00:53,359 | 00:00:54,880 | That's extraordinary lamb. | That's extraordinary lamb. |
23 | 00:00:55,079 | 00:00:57,640 | ..and bring the buzz of Tokyo to Sydney. | ..and bring the buzz of Tokyo to Sydney. |
24 | 00:00:57,840 | 00:01:00,439 | I'm in heaven! I hope never to leave. | I'm in heaven! I hope never to leave. |
25 | 00:01:00,640 | 00:01:01,679 | Thank you. | Thank you. |
26 | 00:01:10,719 | 00:01:13,760 | Japanese cuisine is so pure, refined and elegant | Japanese cuisine is so pure, refined and elegant |
27 | 00:01:13,960 | 00:01:15,079 | it's been recognised | it's been recognised |
28 | 00:01:15,280 | 00:01:18,319 | as one of the world's intangible cultural treasures. | as one of the world's intangible cultural treasures. |
29 | 00:01:18,519 | 00:01:21,200 | Over centuries, the preparation and presentation | Over centuries, the preparation and presentation |
30 | 00:01:21,400 | 00:01:23,159 | of fresh seasonal ingredients | of fresh seasonal ingredients |
31 | 00:01:23,359 | 00:01:25,599 | has become so highly developed. | has become so highly developed. |
32 | 00:01:25,799 | 00:01:27,840 | Often centred on raw ingredients, | Often centred on raw ingredients, |
33 | 00:01:28,039 | 00:01:30,439 | this is food taken to an exquisite level. | this is food taken to an exquisite level. |
34 | 00:01:30,640 | 00:01:33,920 | Chef Chase Kojima's traditional craftsmanship | Chef Chase Kojima's traditional craftsmanship |
35 | 00:01:34,120 | 00:01:35,400 | and fresh take on flavour | and fresh take on flavour |
36 | 00:01:35,599 | 00:01:38,159 | has been described as culinary wizardry. | has been described as culinary wizardry. |
37 | 00:01:38,359 | 00:01:40,439 | This is his restaurant, Sokyo. | This is his restaurant, Sokyo. |
38 | 00:01:46,799 | 00:01:48,520 | CHASE: My style of Japanese is | CHASE: My style of Japanese is |
39 | 00:01:48,719 | 00:01:51,560 | following the traditional style of Japanese cuisines | following the traditional style of Japanese cuisines |
40 | 00:01:51,759 | 00:01:53,280 | with an Australian twist. | with an Australian twist. |
41 | 00:01:53,479 | 00:01:56,680 | Keeping the food very simple and delicious, | Keeping the food very simple and delicious, |
42 | 00:01:56,879 | 00:02:00,599 | it's really depth and the complexity and the finesse | it's really depth and the complexity and the finesse |
43 | 00:02:00,799 | 00:02:02,120 | that's in each of the dishes. | that's in each of the dishes. |
44 | 00:02:02,319 | 00:02:04,599 | You've got a lot of chefs in that kitchen, don't you? | You've got a lot of chefs in that kitchen, don't you? |
45 | 00:02:04,799 | 00:02:07,280 | Yes. Me and my team, I mean, we love to cook. | Yes. Me and my team, I mean, we love to cook. |
46 | 00:02:07,480 | 00:02:09,719 | We're always discussing and creating new dishes. | We're always discussing and creating new dishes. |
47 | 00:02:09,919 | 00:02:13,719 | It takes years of training to become a Japanese chef | It takes years of training to become a Japanese chef |
48 | 00:02:13,919 | 00:02:16,199 | with many roles being highly specialised. | with many roles being highly specialised. |
49 | 00:02:17,639 | 00:02:21,680 | Station chef Alex has been studying the art of sushi and sashimi | Station chef Alex has been studying the art of sushi and sashimi |
50 | 00:02:21,879 | 00:02:22,879 | for the past five years. | for the past five years. |
51 | 00:02:23,079 | 00:02:27,199 | He shares Chase's passion for technique and innovation. | He shares Chase's passion for technique and innovation. |
52 | 00:02:27,400 | 00:02:30,599 | Alex, being a sushi chef, is really good with his knives. | Alex, being a sushi chef, is really good with his knives. |
53 | 00:02:30,800 | 00:02:34,520 | You have to be really good with your finesse, attention to details. | You have to be really good with your finesse, attention to details. |
54 | 00:02:34,719 | 00:02:36,400 | I think he has that. | I think he has that. |
55 | 00:02:36,599 | 00:02:38,599 | This week in the Chefs' Line kitchen, | This week in the Chefs' Line kitchen, |
56 | 00:02:38,800 | 00:02:42,920 | Alex was challenged to produce the seemingly simple dish tataki | Alex was challenged to produce the seemingly simple dish tataki |
57 | 00:02:43,120 | 00:02:45,079 | against three home cooks. | against three home cooks. |
58 | 00:02:45,280 | 00:02:48,280 | He approached the challenge with exacting standards. | He approached the challenge with exacting standards. |
59 | 00:02:48,479 | 00:02:52,400 | ALEX: I just think, "Where is the best part?" and then I just trim it. | ALEX: I just think, "Where is the best part?" and then I just trim it. |
60 | 00:02:53,479 | 00:02:55,520 | Kind of obsessed with perfect. | Kind of obsessed with perfect. |
61 | 00:02:55,719 | 00:02:57,039 | And it paid off. | And it paid off. |
62 | 00:02:57,240 | 00:02:59,199 | His dish of charred tuna tataki | His dish of charred tuna tataki |
63 | 00:02:59,400 | 00:03:02,319 | receiving the highest praise from judge Dan. | receiving the highest praise from judge Dan. |
64 | 00:03:02,520 | 00:03:06,039 | This is unlike any tataki I've ever eaten. It's absolutely delicious. | This is unlike any tataki I've ever eaten. It's absolutely delicious. |
65 | 00:03:06,240 | 00:03:08,360 | This dish is really hard to fault, in my opinion. | This dish is really hard to fault, in my opinion. |
66 | 00:03:08,560 | 00:03:10,800 | (APPLAUSE) | (APPLAUSE) |
67 | 00:03:11,000 | 00:03:13,960 | Today Alex is using his refined knife skills | Today Alex is using his refined knife skills |
68 | 00:03:14,159 | 00:03:16,960 | to prepare Sokyo's snapper sashimi. | to prepare Sokyo's snapper sashimi. |
69 | 00:03:17,159 | 00:03:21,479 | I'm gonna slice six slice. Gently. | I'm gonna slice six slice. Gently. |
70 | 00:03:21,680 | 00:03:25,680 | So you're slicing exactly to the grain of the fish? | So you're slicing exactly to the grain of the fish? |
71 | 00:03:26,879 | 00:03:29,400 | OK. I got some dried miso... Ah. | OK. I got some dried miso... Ah. |
72 | 00:03:29,599 | 00:03:31,599 | ..and cream cheese inside and mixed it up. | ..and cream cheese inside and mixed it up. |
73 | 00:03:31,800 | 00:03:32,960 | East meets west. | East meets west. |
74 | 00:03:33,159 | 00:03:39,719 | And then you put into each snapper and... and I roll it. | And then you put into each snapper and... and I roll it. |
75 | 00:03:39,920 | 00:03:41,520 | Ah! | Ah! |
76 | 00:03:41,719 | 00:03:46,759 | Snapper is... tastes very clean so it also gives richness of the snapper. | Snapper is... tastes very clean so it also gives richness of the snapper. |
77 | 00:03:46,960 | 00:03:50,759 | Always wanting to add something like a little bit oilier | Always wanting to add something like a little bit oilier |
78 | 00:03:50,960 | 00:03:52,879 | to make it balance. | to make it balance. |
79 | 00:03:53,079 | 00:03:54,240 | Mmm. So I found the cream cheese. | Mmm. So I found the cream cheese. |
80 | 00:03:54,439 | 00:03:56,520 | Does this work best with snapper? | Does this work best with snapper? |
81 | 00:03:56,719 | 00:03:59,560 | So far what I found this is the best combination. | So far what I found this is the best combination. |
82 | 00:03:59,759 | 00:04:03,479 | To add crunch Alex creates a cracker from nori sheets. | To add crunch Alex creates a cracker from nori sheets. |
83 | 00:04:03,680 | 00:04:06,639 | So I got rice flour, water and salt. | So I got rice flour, water and salt. |
84 | 00:04:06,840 | 00:04:08,120 | I mixed it | I mixed it |
85 | 00:04:08,319 | 00:04:12,080 | and then I just brush onto the sheet | and then I just brush onto the sheet |
86 | 00:04:12,280 | 00:04:15,319 | and just folding it and then brush again. | and just folding it and then brush again. |
87 | 00:04:15,520 | 00:04:16,600 | A-ha! | A-ha! |
88 | 00:04:16,800 | 00:04:19,600 | It's then dusted with sesame powder and salt | It's then dusted with sesame powder and salt |
89 | 00:04:19,800 | 00:04:21,759 | and placed in a dehydrator. | and placed in a dehydrator. |
90 | 00:04:21,959 | 00:04:25,279 | I've been dehydrating all morning, about five hours. | I've been dehydrating all morning, about five hours. |
91 | 00:04:25,480 | 00:04:27,920 | And then after that I deep fried it and it becomes like this. | And then after that I deep fried it and it becomes like this. |
92 | 00:04:28,120 | 00:04:29,120 | Gee! | Gee! |
93 | 00:04:29,319 | 00:04:31,399 | Super crunchy. Ah! | Super crunchy. Ah! |
94 | 00:04:31,600 | 00:04:34,759 | It's time to plate, and the dedication to detail continues. | It's time to plate, and the dedication to detail continues. |
95 | 00:04:35,000 | 00:04:37,959 | So, chef, the way you place them is very important. Yes. | So, chef, the way you place them is very important. Yes. |
96 | 00:04:38,159 | 00:04:41,680 | I believe also presentation is another taste. | I believe also presentation is another taste. |
97 | 00:04:41,879 | 00:04:43,079 | Yes. Yes. | Yes. Yes. |
98 | 00:04:43,279 | 00:04:45,079 | I'm gonna put wasabi sauce on it. | I'm gonna put wasabi sauce on it. |
99 | 00:04:45,279 | 00:04:49,840 | This one is wasabi root mixed with chopped garlic, lemon juice, oil. | This one is wasabi root mixed with chopped garlic, lemon juice, oil. |
100 | 00:04:50,040 | 00:04:54,519 | Delicious. Just a little and the capers. | Delicious. Just a little and the capers. |
101 | 00:04:54,720 | 00:04:55,879 | A single caper? | A single caper? |
102 | 00:04:56,079 | 00:04:57,079 | Yes. | Yes. |
103 | 00:04:57,279 | 00:04:58,759 | A Western addition. Yes. | A Western addition. Yes. |
104 | 00:04:58,959 | 00:05:01,600 | Again. Like mix always. Good balance. | Again. Like mix always. Good balance. |
105 | 00:05:01,800 | 00:05:04,639 | I also got pickles. Ah, daikon? | I also got pickles. Ah, daikon? |
106 | 00:05:04,839 | 00:05:07,319 | Daikon. One each. | Daikon. One each. |
107 | 00:05:07,519 | 00:05:09,399 | Ah, lovely. | Ah, lovely. |
108 | 00:05:09,600 | 00:05:11,040 | And the sauce. | And the sauce. |
109 | 00:05:11,240 | 00:05:15,759 | Shiso flavour soy plus grape seed oil plus lime juice. | Shiso flavour soy plus grape seed oil plus lime juice. |
110 | 00:05:15,959 | 00:05:17,160 | Delicious. | Delicious. |
111 | 00:05:17,360 | 00:05:18,920 | And I drizzle on it. | And I drizzle on it. |
112 | 00:05:19,120 | 00:05:21,360 | And I got some micro herbs. | And I got some micro herbs. |
113 | 00:05:21,560 | 00:05:23,360 | Going to put... | Going to put... |
114 | 00:05:23,560 | 00:05:24,879 | Little baby shiso. | Little baby shiso. |
115 | 00:05:25,079 | 00:05:27,639 | Baby shiso and marsh. Lovely. | Baby shiso and marsh. Lovely. |
116 | 00:05:27,839 | 00:05:29,040 | And then... | And then... |
117 | 00:05:29,240 | 00:05:30,800 | ..crack it, place there. | ..crack it, place there. |
118 | 00:05:31,000 | 00:05:31,839 | Very nice. | Very nice. |
119 | 00:05:32,079 | 00:05:34,120 | So you are actually layering flavours? Yes. | So you are actually layering flavours? Yes. |
120 | 00:05:34,319 | 00:05:35,759 | Build, build, build. | Build, build, build. |
121 | 00:05:35,959 | 00:05:40,959 | So the crunch is unusual in a Japanese restaurant to have this. | So the crunch is unusual in a Japanese restaurant to have this. |
122 | 00:05:41,159 | 00:05:43,680 | Especially. That's more like Korean flavour. | Especially. That's more like Korean flavour. |
123 | 00:05:43,879 | 00:05:48,120 | Crunchy, a little bit chewy, but people love it. | Crunchy, a little bit chewy, but people love it. |
124 | 00:05:49,439 | 00:05:53,759 | And this is sashimi tai goma. | And this is sashimi tai goma. |
125 | 00:06:04,240 | 00:06:06,279 | There is so much happening. Yeah. | There is so much happening. Yeah. |
126 | 00:06:06,480 | 00:06:08,920 | There's crunch and flavour... Thinking, thinking... | There's crunch and flavour... Thinking, thinking... |
127 | 00:06:09,120 | 00:06:10,920 | ..and then, whoa, there's a caper. | ..and then, whoa, there's a caper. |
128 | 00:06:11,120 | 00:06:12,519 | Miso! Yeah. | Miso! Yeah. |
129 | 00:06:12,720 | 00:06:14,480 | So many textures. Yeah. | So many textures. Yeah. |
130 | 00:06:14,680 | 00:06:16,199 | And the crunch is really unusual. | And the crunch is really unusual. |
131 | 00:06:16,399 | 00:06:18,399 | That is the kick. Yeah. | That is the kick. Yeah. |
132 | 00:06:18,600 | 00:06:21,279 | Extraordinary. One of my life's great mouthfuls. | Extraordinary. One of my life's great mouthfuls. |
133 | 00:06:21,480 | 00:06:24,240 | Oh, thank you so much. (BOTH LAUGH) | Oh, thank you so much. (BOTH LAUGH) |
134 | 00:06:24,439 | 00:06:29,040 | Coming up, apprentice Rebecca reveals the secret to perfect tempura. | Coming up, apprentice Rebecca reveals the secret to perfect tempura. |
135 | 00:06:29,240 | 00:06:31,000 | Oh! And it is so crispy! | Oh! And it is so crispy! |
136 | 00:06:31,199 | 00:06:35,319 | And Chase showcases the dish with a uniquely Australian twist. | And Chase showcases the dish with a uniquely Australian twist. |
137 | 00:06:35,519 | 00:06:37,040 | That's extraordinary lamb. | That's extraordinary lamb. |
138 | 00:06:37,279 | 00:06:39,840 | Mmm. Chef, you can't talk at the moment, and that's fine. | Mmm. Chef, you can't talk at the moment, and that's fine. |
139 | 00:06:44,040 | 00:06:45,720 | MAEVE O'MEARA: I'm at Sokyo in Sydney. | MAEVE O'MEARA: I'm at Sokyo in Sydney. |
140 | 00:06:45,920 | 00:06:48,800 | Executive chef Chase Kojima has created a menu | Executive chef Chase Kojima has created a menu |
141 | 00:06:49,000 | 00:06:52,000 | that honours traditional Japanese simplicity | that honours traditional Japanese simplicity |
142 | 00:06:52,199 | 00:06:54,000 | along with Australian produce. | along with Australian produce. |
143 | 00:06:54,199 | 00:06:58,680 | We keep it very minimal, you know, let the produce shine. | We keep it very minimal, you know, let the produce shine. |
144 | 00:06:58,879 | 00:07:01,000 | That's definitely my philosophy. | That's definitely my philosophy. |
145 | 00:07:01,199 | 00:07:03,560 | Making it more powerful with a lot more flavours | Making it more powerful with a lot more flavours |
146 | 00:07:03,759 | 00:07:05,240 | and executing it correctly | and executing it correctly |
147 | 00:07:05,439 | 00:07:07,759 | but giving it a little fun | but giving it a little fun |
148 | 00:07:07,959 | 00:07:10,199 | and, ah, you know, the sexiness and more life to it. | and, ah, you know, the sexiness and more life to it. |
149 | 00:07:10,399 | 00:07:12,120 | This week on The Chefs' Line, | This week on The Chefs' Line, |
150 | 00:07:12,319 | 00:07:14,680 | Chase was challenged to cook over hot coals | Chase was challenged to cook over hot coals |
151 | 00:07:14,879 | 00:07:17,560 | using the method of robatayaki. | using the method of robatayaki. |
152 | 00:07:17,759 | 00:07:20,519 | He was up against Blainie, the last remaining home cook. | He was up against Blainie, the last remaining home cook. |
153 | 00:07:20,720 | 00:07:21,879 | BLAINIE: Whoa. | BLAINIE: Whoa. |
154 | 00:07:22,079 | 00:07:25,480 | He proved a master of the ancient barbecue technique... | He proved a master of the ancient barbecue technique... |
155 | 00:07:25,680 | 00:07:29,040 | I'm spraying soy so that it smokes soy into the fish. | I'm spraying soy so that it smokes soy into the fish. |
156 | 00:07:29,240 | 00:07:32,240 | ..plating a dish that won him high praise. | ..plating a dish that won him high praise. |
157 | 00:07:32,439 | 00:07:36,199 | You have this taste of that charcoal all through the fish. | You have this taste of that charcoal all through the fish. |
158 | 00:07:36,399 | 00:07:38,680 | That was an incredible display | That was an incredible display |
159 | 00:07:38,879 | 00:07:42,079 | of the simplicity and the beauty of Japanese cuisine. | of the simplicity and the beauty of Japanese cuisine. |
160 | 00:07:42,279 | 00:07:43,959 | DAN HONG: Thank you very much and well done. | DAN HONG: Thank you very much and well done. |
161 | 00:07:44,159 | 00:07:45,360 | (APPLAUSE) | (APPLAUSE) |
162 | 00:07:46,959 | 00:07:49,680 | At Sokyo, Chase is back on the binchotan grill | At Sokyo, Chase is back on the binchotan grill |
163 | 00:07:49,879 | 00:07:52,439 | with one of the more surprising dishes on the menu. | with one of the more surprising dishes on the menu. |
164 | 00:07:52,639 | 00:07:54,800 | Today we're gonna cook slow-roasted lamb | Today we're gonna cook slow-roasted lamb |
165 | 00:07:55,000 | 00:07:57,159 | finished off on Japanese charcoal | finished off on Japanese charcoal |
166 | 00:07:57,360 | 00:08:00,439 | served with aka miso and Vegemite sauce. | served with aka miso and Vegemite sauce. |
167 | 00:08:00,639 | 00:08:04,040 | What an extraordinary combination of Australian ingredients | What an extraordinary combination of Australian ingredients |
168 | 00:08:04,240 | 00:08:05,879 | and Japanese ingenuity. | and Japanese ingenuity. |
169 | 00:08:06,079 | 00:08:09,800 | It gives it this other depth that normal miso can't do. | It gives it this other depth that normal miso can't do. |
170 | 00:08:10,000 | 00:08:14,560 | That bitterness, that stronger fermentation flavour from the yeast. | That bitterness, that stronger fermentation flavour from the yeast. |
171 | 00:08:14,759 | 00:08:19,319 | Lamb, I'm not thinking, is a meat I often see in Japanese cuisine. | Lamb, I'm not thinking, is a meat I often see in Japanese cuisine. |
172 | 00:08:19,519 | 00:08:21,800 | Lamb is so delicious in Australia | Lamb is so delicious in Australia |
173 | 00:08:22,000 | 00:08:25,319 | and we're going to slow-roast it with some olive oil, | and we're going to slow-roast it with some olive oil, |
174 | 00:08:25,519 | 00:08:27,519 | we're going to render the fat a little bit | we're going to render the fat a little bit |
175 | 00:08:27,720 | 00:08:29,439 | before we put it on the grill. | before we put it on the grill. |
176 | 00:08:29,639 | 00:08:32,840 | Season it nice and strong on both sides. | Season it nice and strong on both sides. |
177 | 00:08:33,039 | 00:08:36,919 | First the lamb is slow-roasted for four hours. | First the lamb is slow-roasted for four hours. |
178 | 00:08:37,120 | 00:08:40,240 | While it roasts it's on to making the sauce. | While it roasts it's on to making the sauce. |
179 | 00:08:40,440 | 00:08:45,440 | So, you need plum wine, about 300 to 500 millilitres. | So, you need plum wine, about 300 to 500 millilitres. |
180 | 00:08:45,639 | 00:08:47,639 | So we'll also add lemongrass. | So we'll also add lemongrass. |
181 | 00:08:48,919 | 00:08:50,720 | OK? Some ginger. | OK? Some ginger. |
182 | 00:08:52,120 | 00:08:54,919 | And some brown sugar. | And some brown sugar. |
183 | 00:08:55,120 | 00:08:58,559 | And we'll reduce this to get that flavour very nice and concentrated, | And we'll reduce this to get that flavour very nice and concentrated, |
184 | 00:08:58,759 | 00:09:00,240 | and then we're gonna add the miso. | and then we're gonna add the miso. |
185 | 00:09:00,440 | 00:09:03,399 | Mmm. Yum! Sounds great! | Mmm. Yum! Sounds great! |
186 | 00:09:03,600 | 00:09:06,519 | The sauce then reduces for five minutes. | The sauce then reduces for five minutes. |
187 | 00:09:06,720 | 00:09:08,559 | Oh, that's beautiful. Yeah. | Oh, that's beautiful. Yeah. |
188 | 00:09:08,759 | 00:09:11,399 | So now we're just gonna strain it. Oh, that smells beautiful! | So now we're just gonna strain it. Oh, that smells beautiful! |
189 | 00:09:11,600 | 00:09:13,360 | Get all that goodness out. | Get all that goodness out. |
190 | 00:09:15,200 | 00:09:18,759 | So now we're gonna be adding the miso and the Vegemite. | So now we're gonna be adding the miso and the Vegemite. |
191 | 00:09:18,960 | 00:09:21,600 | So, why do you put it in the sieve? | So, why do you put it in the sieve? |
192 | 00:09:21,799 | 00:09:24,879 | Oh, to make sure we're getting it all nice and smooth. | Oh, to make sure we're getting it all nice and smooth. |
193 | 00:09:25,080 | 00:09:27,240 | I see. Yep. So you can drop it in for me. | I see. Yep. So you can drop it in for me. |
194 | 00:09:27,440 | 00:09:28,399 | We don't want any clumps | We don't want any clumps |
195 | 00:09:28,600 | 00:09:32,519 | because the aka miso is pretty coarse, so this helps. | because the aka miso is pretty coarse, so this helps. |
196 | 00:09:34,039 | 00:09:37,120 | Next the lamb is placed over the binchotan charcoals, | Next the lamb is placed over the binchotan charcoals, |
197 | 00:09:37,320 | 00:09:40,399 | which can reach temperatures of up to 1,000 degrees. | which can reach temperatures of up to 1,000 degrees. |
198 | 00:09:42,080 | 00:09:44,679 | OK, so I think it's time for me to flip it over. | OK, so I think it's time for me to flip it over. |
199 | 00:09:44,879 | 00:09:46,480 | Oh, perfect! | Oh, perfect! |
200 | 00:09:46,679 | 00:09:50,159 | Just to finish it off I want to incorporate just a touch more smoke. | Just to finish it off I want to incorporate just a touch more smoke. |
201 | 00:09:50,360 | 00:09:52,399 | So, what I like to do is I get some, um... | So, what I like to do is I get some, um... |
202 | 00:09:52,600 | 00:09:54,679 | Oh! ..just some of the lamb fat. | Oh! ..just some of the lamb fat. |
203 | 00:09:54,879 | 00:09:56,279 | What's going to happen? The lamb fat. | What's going to happen? The lamb fat. |
204 | 00:09:56,480 | 00:09:57,759 | (LAUGHS) And... | (LAUGHS) And... |
205 | 00:09:57,960 | 00:10:01,120 | I'll cover it up and you can see, like, so much smoke. | I'll cover it up and you can see, like, so much smoke. |
206 | 00:10:01,320 | 00:10:02,440 | That is so clever! | That is so clever! |
207 | 00:10:02,639 | 00:10:05,720 | And then I put a touch of soy sauce to give it that roasty flavour too. | And then I put a touch of soy sauce to give it that roasty flavour too. |
208 | 00:10:05,919 | 00:10:08,080 | So I think it's ready. I'm just gonna pull it off. | So I think it's ready. I'm just gonna pull it off. |
209 | 00:10:09,879 | 00:10:12,759 | You can smell it, right? It really catches that. | You can smell it, right? It really catches that. |
210 | 00:10:12,960 | 00:10:14,759 | Whoa. That is so smoky. | Whoa. That is so smoky. |
211 | 00:10:19,559 | 00:10:21,360 | Bubbles. | Bubbles. |
212 | 00:10:21,559 | 00:10:23,159 | Beautiful. | Beautiful. |
213 | 00:10:23,360 | 00:10:25,799 | While the lamb rests it's back to the grill | While the lamb rests it's back to the grill |
214 | 00:10:26,000 | 00:10:27,480 | to finish off the vegetables. | to finish off the vegetables. |
215 | 00:10:27,679 | 00:10:31,519 | This one has been slow cooked also at 85 degrees, | This one has been slow cooked also at 85 degrees, |
216 | 00:10:31,720 | 00:10:32,840 | and I'm just gonna finish it off. | and I'm just gonna finish it off. |
217 | 00:10:33,039 | 00:10:35,120 | So, the carrots are almost ready. | So, the carrots are almost ready. |
218 | 00:10:35,320 | 00:10:38,120 | These are the Dutch carrots. | These are the Dutch carrots. |
219 | 00:10:38,320 | 00:10:40,519 | Oh, they get beautifully stripey, don't they? | Oh, they get beautifully stripey, don't they? |
220 | 00:10:40,720 | 00:10:41,799 | I'm just gonna halve it. | I'm just gonna halve it. |
221 | 00:10:42,000 | 00:10:42,879 | I don't even peel it. | I don't even peel it. |
222 | 00:10:43,080 | 00:10:44,960 | You need the skin. It's fine. | You need the skin. It's fine. |
223 | 00:10:45,159 | 00:10:49,159 | So the lamb's been, ah, rested for about five minutes now, OK? | So the lamb's been, ah, rested for about five minutes now, OK? |
224 | 00:10:49,360 | 00:10:50,399 | It's lovely, isn't it? | It's lovely, isn't it? |
225 | 00:10:50,600 | 00:10:54,320 | So for the one dish we give them about four chops. | So for the one dish we give them about four chops. |
226 | 00:10:54,519 | 00:10:55,559 | Oh! Yeah? | Oh! Yeah? |
227 | 00:10:55,759 | 00:10:56,840 | Look at that. Lovely. | Look at that. Lovely. |
228 | 00:10:57,039 | 00:10:58,440 | I love how that juice just comes out. | I love how that juice just comes out. |
229 | 00:10:58,639 | 00:11:01,320 | Yeah! So delicious. | Yeah! So delicious. |
230 | 00:11:02,919 | 00:11:04,840 | Then it's time to plate up. | Then it's time to plate up. |
231 | 00:11:05,039 | 00:11:06,000 | OK. | OK. |
232 | 00:11:06,200 | 00:11:10,279 | So this is eggplant puree that we charred the eggplant | So this is eggplant puree that we charred the eggplant |
233 | 00:11:10,480 | 00:11:12,799 | and then blitzed it with some butter and maple syrup. | and then blitzed it with some butter and maple syrup. |
234 | 00:11:13,919 | 00:11:18,759 | Oh. So it's smoky, sweet and mellow at the same time? | Oh. So it's smoky, sweet and mellow at the same time? |
235 | 00:11:18,960 | 00:11:22,799 | And then we'll put the beautifully cooked lamb | And then we'll put the beautifully cooked lamb |
236 | 00:11:23,000 | 00:11:24,960 | on top of each other like this. | on top of each other like this. |
237 | 00:11:26,919 | 00:11:28,320 | Some of those carrots. | Some of those carrots. |
238 | 00:11:30,600 | 00:11:32,559 | Artfully placed. | Artfully placed. |
239 | 00:11:32,759 | 00:11:34,320 | Very simple. Yes. | Very simple. Yes. |
240 | 00:11:34,519 | 00:11:36,600 | And the sauce. | And the sauce. |
241 | 00:11:36,799 | 00:11:38,799 | Aka miso with the Vegemite. | Aka miso with the Vegemite. |
242 | 00:11:41,480 | 00:11:43,440 | A couple of crispy basil. | A couple of crispy basil. |
243 | 00:11:43,639 | 00:11:44,840 | Ah! | Ah! |
244 | 00:11:45,039 | 00:11:47,840 | Now, that's a surprising garnish too. | Now, that's a surprising garnish too. |
245 | 00:11:48,039 | 00:11:49,080 | There you go. That's it. | There you go. That's it. |
246 | 00:11:49,279 | 00:11:53,480 | Our slow-roasted lamb with aka miso and vegemite sauce. | Our slow-roasted lamb with aka miso and vegemite sauce. |
247 | 00:11:53,679 | 00:11:55,879 | Well done, Chase. Thank you. You gotta taste. | Well done, Chase. Thank you. You gotta taste. |
248 | 00:11:57,120 | 00:11:58,240 | Get some sauce. Oh, my Lord. | Get some sauce. Oh, my Lord. |
249 | 00:11:58,440 | 00:11:59,720 | Wow. | Wow. |
250 | 00:11:59,919 | 00:12:01,080 | You've got to get a little bit... | You've got to get a little bit... |
251 | 00:12:01,279 | 00:12:03,440 | I've got to get a little bit of... Yeah. | I've got to get a little bit of... Yeah. |
252 | 00:12:03,639 | 00:12:04,799 | Mmm. | Mmm. |
253 | 00:12:06,039 | 00:12:07,840 | That's extraordinary lamb. | That's extraordinary lamb. |
254 | 00:12:09,440 | 00:12:10,919 | So tender. | So tender. |
255 | 00:12:11,120 | 00:12:12,399 | So tender. And the flavour! | So tender. And the flavour! |
256 | 00:12:12,600 | 00:12:13,399 | The smokiness. | The smokiness. |
257 | 00:12:13,600 | 00:12:16,679 | It's so... it's so complex. It's soft. | It's so... it's so complex. It's soft. |
258 | 00:12:16,879 | 00:12:19,360 | It's a beautiful flavour of Australian lamb | It's a beautiful flavour of Australian lamb |
259 | 00:12:19,559 | 00:12:20,600 | and then your sauce... | and then your sauce... |
260 | 00:12:20,840 | 00:12:23,240 | Mmm. Chef, you can't talk at the moment, and that's fine. | Mmm. Chef, you can't talk at the moment, and that's fine. |
261 | 00:12:23,440 | 00:12:25,279 | (LAUGHS) | (LAUGHS) |
262 | 00:12:25,480 | 00:12:26,759 | Mmm! So good. | Mmm! So good. |
263 | 00:12:26,960 | 00:12:28,799 | Oh! The sauce and the lamb. | Oh! The sauce and the lamb. |
264 | 00:12:29,000 | 00:12:30,679 | The Vegemite. Mmm! | The Vegemite. Mmm! |
265 | 00:12:30,879 | 00:12:35,759 | Truly inventive and very delicious. Thank you. | Truly inventive and very delicious. Thank you. |
266 | 00:12:35,960 | 00:12:36,879 | Thank you. Thank you. | Thank you. Thank you. |
267 | 00:12:37,080 | 00:12:40,639 | Coming up, a dessert that packs a whole lot of flavour... | Coming up, a dessert that packs a whole lot of flavour... |
268 | 00:12:40,840 | 00:12:42,080 | So many textures! | So many textures! |
269 | 00:12:42,279 | 00:12:45,159 | ..and experience sushi Sokyo style. | ..and experience sushi Sokyo style. |
270 | 00:12:45,360 | 00:12:48,080 | I feel like I'm eating sushi for the first time. | I feel like I'm eating sushi for the first time. |
271 | 00:12:51,919 | 00:12:53,879 | MAEVE O'MEARA: I'm in Sydney at restaurant Sokyo. | MAEVE O'MEARA: I'm in Sydney at restaurant Sokyo. |
272 | 00:12:54,080 | 00:12:56,879 | Here executive chef Chase places high importance | Here executive chef Chase places high importance |
273 | 00:12:57,080 | 00:12:59,320 | on every single aspect of each dish. | on every single aspect of each dish. |
274 | 00:12:59,519 | 00:13:03,639 | So much so that it becomes a total sensory experience. | So much so that it becomes a total sensory experience. |
275 | 00:13:03,840 | 00:13:06,600 | I really feel that all the senses is really important. | I really feel that all the senses is really important. |
276 | 00:13:06,799 | 00:13:10,919 | The smell, the texture, the temperature, you know, the umami. | The smell, the texture, the temperature, you know, the umami. |
277 | 00:13:11,120 | 00:13:15,799 | All those small components in that plain flavour, that clean taste. | All those small components in that plain flavour, that clean taste. |
278 | 00:13:16,000 | 00:13:18,679 | When you look at the dishes, it's gonna look so simple. | When you look at the dishes, it's gonna look so simple. |
279 | 00:13:18,879 | 00:13:20,039 | Really humble-looking. | Really humble-looking. |
280 | 00:13:20,240 | 00:13:22,120 | But when you put it in your mouth, it just pops. | But when you put it in your mouth, it just pops. |
281 | 00:13:22,320 | 00:13:26,240 | Learning the craftsmanship behind the simple elegance of tempura | Learning the craftsmanship behind the simple elegance of tempura |
282 | 00:13:26,440 | 00:13:28,279 | is apprentice chef Rebecca. | is apprentice chef Rebecca. |
283 | 00:13:28,480 | 00:13:29,720 | Tempura is an art form. | Tempura is an art form. |
284 | 00:13:29,919 | 00:13:31,399 | It's just this small thing on a plate | It's just this small thing on a plate |
285 | 00:13:31,600 | 00:13:34,759 | but the flavour is something I've never experienced before | but the flavour is something I've never experienced before |
286 | 00:13:34,960 | 00:13:36,559 | and just the quality | and just the quality |
287 | 00:13:36,759 | 00:13:38,679 | is above all standards. | is above all standards. |
288 | 00:13:38,879 | 00:13:40,480 | This week in the Chefs' Line kitchen | This week in the Chefs' Line kitchen |
289 | 00:13:40,679 | 00:13:43,679 | Rebecca faced her biggest challenge yet - | Rebecca faced her biggest challenge yet - |
290 | 00:13:43,879 | 00:13:47,320 | to create the perfect tempura against four home cooks. | to create the perfect tempura against four home cooks. |
291 | 00:13:47,519 | 00:13:50,480 | 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. |
292 | 00:13:50,679 | 00:13:51,480 | Ah! | Ah! |
293 | 00:13:51,679 | 00:13:53,480 | But she came out on top, | But she came out on top, |
294 | 00:13:53,679 | 00:13:56,559 | her crab-stuffed capsicum tempura winning the day. | her crab-stuffed capsicum tempura winning the day. |
295 | 00:13:56,759 | 00:14:00,480 | I really loved this dish. It had elegance and finesse. | I really loved this dish. It had elegance and finesse. |
296 | 00:14:00,679 | 00:14:03,000 | (APPLAUSE) | (APPLAUSE) |
297 | 00:14:03,200 | 00:14:06,080 | Today Rebecca is teaching me the tricks | Today Rebecca is teaching me the tricks |
298 | 00:14:06,279 | 00:14:09,120 | to the perfect tempura batter for Moreton Bay bugs. | to the perfect tempura batter for Moreton Bay bugs. |
299 | 00:14:09,320 | 00:14:11,279 | So, this is our tempura flour. | So, this is our tempura flour. |
300 | 00:14:11,480 | 00:14:15,600 | It's a special mix and the secret is a little bit of extra potato flour. | It's a special mix and the secret is a little bit of extra potato flour. |
301 | 00:14:15,799 | 00:14:17,399 | Which makes everything crispy, doesn't it? | Which makes everything crispy, doesn't it? |
302 | 00:14:17,600 | 00:14:18,679 | Crispy, much crispier. | Crispy, much crispier. |
303 | 00:14:18,879 | 00:14:21,000 | So you just add a little bit of ice to the bottom of the bowl. | So you just add a little bit of ice to the bottom of the bowl. |
304 | 00:14:21,200 | 00:14:23,360 | It's very important to have a cold batter. | It's very important to have a cold batter. |
305 | 00:14:23,559 | 00:14:27,799 | You add some rice vinegar. It helps it pop a little bit, the flavour. | You add some rice vinegar. It helps it pop a little bit, the flavour. |
306 | 00:14:28,000 | 00:14:31,840 | Then you add your flour, some sparkling water. | Then you add your flour, some sparkling water. |
307 | 00:14:32,039 | 00:14:35,600 | This is not the way I've ever seen a batter come together. | This is not the way I've ever seen a batter come together. |
308 | 00:14:35,799 | 00:14:36,919 | It's fascinating. Absolutely. | It's fascinating. Absolutely. |
309 | 00:14:37,120 | 00:14:40,399 | And then you just mix with your hand ensuring not to overwork it. | And then you just mix with your hand ensuring not to overwork it. |
310 | 00:14:40,600 | 00:14:41,919 | So, it's quite frothy and bubbly? | So, it's quite frothy and bubbly? |
311 | 00:14:42,120 | 00:14:44,480 | Yeah, the soda water definitely helps with that. | Yeah, the soda water definitely helps with that. |
312 | 00:14:44,679 | 00:14:48,360 | With the thin batter prepared the next step is shelling the bug. | With the thin batter prepared the next step is shelling the bug. |
313 | 00:14:48,559 | 00:14:51,240 | So the easiest way is to just cut the outer shell off. | So the easiest way is to just cut the outer shell off. |
314 | 00:14:51,440 | 00:14:52,799 | One of the great things about these bugs | One of the great things about these bugs |
315 | 00:14:53,000 | 00:14:56,159 | is that you get a really nice lot of meat from them, don't you? | is that you get a really nice lot of meat from them, don't you? |
316 | 00:14:56,360 | 00:14:57,679 | Yeah, it's the perfect tail meat, | Yeah, it's the perfect tail meat, |
317 | 00:14:57,879 | 00:15:01,399 | which just makes it all the more sweeter. | which just makes it all the more sweeter. |
318 | 00:15:01,600 | 00:15:05,240 | Once removed from the shell, the bug is cut into small pieces, | Once removed from the shell, the bug is cut into small pieces, |
319 | 00:15:05,440 | 00:15:09,360 | coated in flour, dipped into the batter and fried. | coated in flour, dipped into the batter and fried. |
320 | 00:15:12,399 | 00:15:14,000 | And what are you doing now? | And what are you doing now? |
321 | 00:15:14,200 | 00:15:16,039 | So, now I'm making small tenkatsu, | So, now I'm making small tenkatsu, |
322 | 00:15:16,240 | 00:15:20,360 | so just the thin crispy outer layer of the tempura. | so just the thin crispy outer layer of the tempura. |
323 | 00:15:20,559 | 00:15:21,879 | The tiny, little crispy bits? | The tiny, little crispy bits? |
324 | 00:15:22,080 | 00:15:24,440 | The tiny, little crispy bits, yeah. Yum! | The tiny, little crispy bits, yeah. Yum! |
325 | 00:15:24,639 | 00:15:27,120 | So it doesn't need very long - just a quick fry and its ready. | So it doesn't need very long - just a quick fry and its ready. |
326 | 00:15:27,320 | 00:15:30,200 | So you're not doing it to a dark brown, are you? | So you're not doing it to a dark brown, are you? |
327 | 00:15:30,399 | 00:15:32,759 | No. You don't really colour tempura too much. | No. You don't really colour tempura too much. |
328 | 00:15:32,960 | 00:15:35,080 | I think it's ready. | I think it's ready. |
329 | 00:15:35,279 | 00:15:37,240 | Is that really crispy and delicious? | Is that really crispy and delicious? |
330 | 00:15:40,279 | 00:15:44,279 | The garnish is a salad of pomelo, papaya and a little bit of chilli. | The garnish is a salad of pomelo, papaya and a little bit of chilli. |
331 | 00:15:44,480 | 00:15:45,399 | And the herb? | And the herb? |
332 | 00:15:45,600 | 00:15:46,919 | The herb is mazuna. Mazuna micro herb. | The herb is mazuna. Mazuna micro herb. |
333 | 00:15:47,120 | 00:15:48,840 | Beautiful. So, slightly peppery. | Beautiful. So, slightly peppery. |
334 | 00:15:49,039 | 00:15:50,519 | Yep. So this is just an omazu dressing. | Yep. So this is just an omazu dressing. |
335 | 00:15:50,720 | 00:15:53,080 | So, very simple dressing made of rice vinegar and sugar. | So, very simple dressing made of rice vinegar and sugar. |
336 | 00:15:53,279 | 00:15:55,600 | So, this is the sambal aioli. | So, this is the sambal aioli. |
337 | 00:15:55,799 | 00:15:57,559 | So that's a chilli mayo? Yeah. | So that's a chilli mayo? Yeah. |
338 | 00:15:57,759 | 00:15:59,639 | And arranging things is very important | And arranging things is very important |
339 | 00:15:59,840 | 00:16:01,639 | in the Japanese kitchen, isn't it? | in the Japanese kitchen, isn't it? |
340 | 00:16:01,840 | 00:16:04,120 | Absolutely. It's got to look good to taste good. | Absolutely. It's got to look good to taste good. |
341 | 00:16:04,320 | 00:16:05,440 | Beautiful work. | Beautiful work. |
342 | 00:16:05,639 | 00:16:09,120 | So you twisted the salad like a tornado to hold together... | So you twisted the salad like a tornado to hold together... |
343 | 00:16:09,320 | 00:16:10,320 | Yeah. ..on the top. | Yeah. ..on the top. |
344 | 00:16:10,519 | 00:16:12,759 | And it just elevates the dish, gives it a bit more height. | And it just elevates the dish, gives it a bit more height. |
345 | 00:16:12,960 | 00:16:15,279 | So there we have our tempura Moreton Bay bug | So there we have our tempura Moreton Bay bug |
346 | 00:16:15,480 | 00:16:17,720 | with papaya salad and sambal aioli. | with papaya salad and sambal aioli. |
347 | 00:16:22,360 | 00:16:24,279 | Oh! | Oh! |
348 | 00:16:24,480 | 00:16:25,720 | And it is so crispy! | And it is so crispy! |
349 | 00:16:25,919 | 00:16:27,720 | That bug inside, | That bug inside, |
350 | 00:16:27,919 | 00:16:30,919 | it's so sweet and succulent. | it's so sweet and succulent. |
351 | 00:16:31,120 | 00:16:35,200 | I don't think I've had really great tempura till right now. | I don't think I've had really great tempura till right now. |
352 | 00:16:35,399 | 00:16:36,200 | Thank you very much. | Thank you very much. |
353 | 00:16:36,399 | 00:16:39,279 | Another member of the team who is always keen to learn | Another member of the team who is always keen to learn |
354 | 00:16:39,480 | 00:16:40,480 | is sous chef Daniel. | is sous chef Daniel. |
355 | 00:16:40,679 | 00:16:43,399 | Chef Chase is one of my role models. | Chef Chase is one of my role models. |
356 | 00:16:43,600 | 00:16:48,000 | He is pushing me hard but it is in a good way | He is pushing me hard but it is in a good way |
357 | 00:16:48,200 | 00:16:51,360 | because he always gives me some room for growing up. | because he always gives me some room for growing up. |
358 | 00:16:51,559 | 00:16:55,399 | This week on The Chef's Line, Daniel was battling two home cooks | This week on The Chef's Line, Daniel was battling two home cooks |
359 | 00:16:55,600 | 00:16:58,200 | to produce the tastiest udon noodle soup. | to produce the tastiest udon noodle soup. |
360 | 00:16:58,399 | 00:17:01,559 | I'm confident because of I am making this every day. | I'm confident because of I am making this every day. |
361 | 00:17:01,759 | 00:17:03,919 | While he received compliments for his dish... | While he received compliments for his dish... |
362 | 00:17:04,119 | 00:17:05,519 | This looks really nice, doesn't it? | This looks really nice, doesn't it? |
363 | 00:17:05,720 | 00:17:09,240 | It is so deep in flavour and it's very creamy. | It is so deep in flavour and it's very creamy. |
364 | 00:17:09,440 | 00:17:11,400 | ..it was home cook Blainie who won. | ..it was home cook Blainie who won. |
365 | 00:17:11,599 | 00:17:13,440 | Congratulations. Thank you. | Congratulations. Thank you. |
366 | 00:17:14,640 | 00:17:16,000 | Back in the dessert section, | Back in the dessert section, |
367 | 00:17:16,200 | 00:17:19,240 | Daniel is keen to show me his favourite dessert - | Daniel is keen to show me his favourite dessert - |
368 | 00:17:19,440 | 00:17:22,599 | Sokyo's much-loved Goma Street. | Sokyo's much-loved Goma Street. |
369 | 00:17:22,799 | 00:17:26,200 | Daniel, this is one of the most important parts of the whole kitchen, | Daniel, this is one of the most important parts of the whole kitchen, |
370 | 00:17:26,400 | 00:17:27,359 | isn't it? | isn't it? |
371 | 00:17:27,559 | 00:17:30,039 | Of course. This is one last memory of Sokyo. | Of course. This is one last memory of Sokyo. |
372 | 00:17:30,240 | 00:17:35,680 | First of all I need to make a goma tower using chocolate discs. | First of all I need to make a goma tower using chocolate discs. |
373 | 00:17:35,880 | 00:17:37,440 | So you've tempered the chocolate already? | So you've tempered the chocolate already? |
374 | 00:17:37,640 | 00:17:39,079 | Yeah. | Yeah. |
375 | 00:17:39,279 | 00:17:42,480 | And then squeeze the mousse in the centre. | And then squeeze the mousse in the centre. |
376 | 00:17:42,680 | 00:17:45,200 | This is toasted white chocolate mousse. | This is toasted white chocolate mousse. |
377 | 00:17:45,400 | 00:17:46,720 | Delicious! | Delicious! |
378 | 00:17:46,920 | 00:17:48,599 | So put it in the centre. | So put it in the centre. |
379 | 00:17:50,480 | 00:17:52,759 | And then we're just gonna make a sandwich. | And then we're just gonna make a sandwich. |
380 | 00:17:52,960 | 00:17:54,680 | Then put it together. | Then put it together. |
381 | 00:17:58,680 | 00:18:00,440 | A new plate. | A new plate. |
382 | 00:18:00,640 | 00:18:03,119 | And we're going to make a streak. | And we're going to make a streak. |
383 | 00:18:03,319 | 00:18:06,160 | Ah! So this is black sesame paste? | Ah! So this is black sesame paste? |
384 | 00:18:06,359 | 00:18:08,519 | Yeah. This is pure black sesame paste. (LAUGHS) | Yeah. This is pure black sesame paste. (LAUGHS) |
385 | 00:18:08,720 | 00:18:10,559 | It's very stylish! Yes! | It's very stylish! Yes! |
386 | 00:18:11,640 | 00:18:16,000 | So, and then the dot here will mark where the tower will sit on. | So, and then the dot here will mark where the tower will sit on. |
387 | 00:18:20,119 | 00:18:22,599 | And then I'm going to finish the tower... | And then I'm going to finish the tower... |
388 | 00:18:25,759 | 00:18:30,240 | ..and now I'm going to put the sesame praline on top of the mousse. | ..and now I'm going to put the sesame praline on top of the mousse. |
389 | 00:18:30,440 | 00:18:32,319 | So this is made with... | So this is made with... |
390 | 00:18:32,519 | 00:18:37,240 | Sesame seed, glucose and... voila. | Sesame seed, glucose and... voila. |
391 | 00:18:37,440 | 00:18:40,279 | Oh, another disc! And then... Another disc. | Oh, another disc! And then... Another disc. |
392 | 00:18:40,480 | 00:18:42,680 | So covered up slightly like this. | So covered up slightly like this. |
393 | 00:18:42,880 | 00:18:43,880 | Ah. | Ah. |
394 | 00:18:44,960 | 00:18:46,519 | With the brown crumble. | With the brown crumble. |
395 | 00:18:47,559 | 00:18:49,960 | This is just flour, butter and brown sugar. | This is just flour, butter and brown sugar. |
396 | 00:18:50,160 | 00:18:54,440 | One last step, which is black sesame ice-cream. | One last step, which is black sesame ice-cream. |
397 | 00:18:54,640 | 00:18:57,839 | Beautiful dark colour. Yes. | Beautiful dark colour. Yes. |
398 | 00:18:58,039 | 00:19:00,279 | Very, artistic Daniel. Yes, thank you. | Very, artistic Daniel. Yes, thank you. |
399 | 00:19:00,480 | 00:19:03,000 | I'm so clever. (LAUGHS) | I'm so clever. (LAUGHS) |
400 | 00:19:03,200 | 00:19:05,400 | This is Goma Street. | This is Goma Street. |
401 | 00:19:07,200 | 00:19:09,000 | So, Daniel, tell me how to eat this. | So, Daniel, tell me how to eat this. |
402 | 00:19:09,200 | 00:19:10,359 | Just crack! | Just crack! |
403 | 00:19:10,559 | 00:19:13,160 | Oh! Ooh! Yum! | Oh! Ooh! Yum! |
404 | 00:19:13,359 | 00:19:16,079 | Ahhh. OK. Then scoop it with the ice-cream. | Ahhh. OK. Then scoop it with the ice-cream. |
405 | 00:19:17,279 | 00:19:18,440 | Thank you, Chef. | Thank you, Chef. |
406 | 00:19:24,000 | 00:19:27,440 | Mmm. So many textures. | Mmm. So many textures. |
407 | 00:19:27,640 | 00:19:30,559 | Crunchy, beautiful sesame flavour. | Crunchy, beautiful sesame flavour. |
408 | 00:19:31,920 | 00:19:34,839 | Intense sesame flavour. Intense sesame flavour! | Intense sesame flavour. Intense sesame flavour! |
409 | 00:19:35,039 | 00:19:36,839 | I have to go and have some more. | I have to go and have some more. |
410 | 00:19:37,039 | 00:19:40,720 | Coming up, a taste of the best sushi in town. | Coming up, a taste of the best sushi in town. |
411 | 00:19:40,920 | 00:19:44,240 | I feel healthy just sitting with all this beautiful fresh fish. | I feel healthy just sitting with all this beautiful fresh fish. |
412 | 00:19:48,279 | 00:19:49,400 | I'm at Sokyo in Sydney, | I'm at Sokyo in Sydney, |
413 | 00:19:49,599 | 00:19:53,839 | where you can experience one of the great Japanese traditions - omakase, | where you can experience one of the great Japanese traditions - omakase, |
414 | 00:19:54,039 | 00:19:58,839 | where the highly skilled sushi masters curate your dining experience | where the highly skilled sushi masters curate your dining experience |
415 | 00:19:59,039 | 00:20:02,480 | and treat you to the sushi and sashimi that they select. | and treat you to the sushi and sashimi that they select. |
416 | 00:20:03,799 | 00:20:06,799 | The sushi chefs, the real masters of Japanese cuisine. | The sushi chefs, the real masters of Japanese cuisine. |
417 | 00:20:07,000 | 00:20:08,960 | They train for many years, | They train for many years, |
418 | 00:20:09,160 | 00:20:11,079 | and you're still hunting, you're still learning. | and you're still hunting, you're still learning. |
419 | 00:20:11,279 | 00:20:13,160 | Understanding how the fish is treated, | Understanding how the fish is treated, |
420 | 00:20:13,359 | 00:20:14,920 | how it's gonna taste the best. | how it's gonna taste the best. |
421 | 00:20:15,119 | 00:20:18,319 | So I want to show you bits and pieces of what we do. | So I want to show you bits and pieces of what we do. |
422 | 00:20:18,519 | 00:20:20,559 | I... I am in heaven. | I... I am in heaven. |
423 | 00:20:20,759 | 00:20:24,519 | I feel healthy just sitting with all this beautiful fresh fish. | I feel healthy just sitting with all this beautiful fresh fish. |
424 | 00:20:24,720 | 00:20:27,640 | I think it's important the order that you eat | I think it's important the order that you eat |
425 | 00:20:27,839 | 00:20:32,119 | because if you eat something too heavy or fatty in the beginning | because if you eat something too heavy or fatty in the beginning |
426 | 00:20:32,319 | 00:20:34,839 | you're not gonna taste that delicate white fish, | you're not gonna taste that delicate white fish, |
427 | 00:20:35,039 | 00:20:37,319 | so I'm gonna go with the alfonsino first. | so I'm gonna go with the alfonsino first. |
428 | 00:20:37,519 | 00:20:39,319 | That's a homemade soy sauce that we make. | That's a homemade soy sauce that we make. |
429 | 00:20:39,519 | 00:20:40,599 | Lovely. | Lovely. |
430 | 00:20:40,799 | 00:20:41,759 | That's the alfonsino. | That's the alfonsino. |
431 | 00:20:41,960 | 00:20:43,480 | One go. Today, no dipping. | One go. Today, no dipping. |
432 | 00:20:43,680 | 00:20:45,359 | No dipping? Just go straight up like that. | No dipping? Just go straight up like that. |
433 | 00:20:48,559 | 00:20:50,599 | Mmm. Mmm. | Mmm. Mmm. |
434 | 00:20:50,799 | 00:20:54,240 | It feels like I've really had sushi, good sushi, for the first time. | It feels like I've really had sushi, good sushi, for the first time. |
435 | 00:20:54,440 | 00:20:57,720 | So, this one here is saikou salmon. | So, this one here is saikou salmon. |
436 | 00:20:57,920 | 00:21:00,960 | And what's so special about this guy is | And what's so special about this guy is |
437 | 00:21:01,160 | 00:21:03,160 | this salmon has this very milky taste. | this salmon has this very milky taste. |
438 | 00:21:03,359 | 00:21:05,000 | Mmm. | Mmm. |
439 | 00:21:07,000 | 00:21:08,640 | So we put our soy sauce | So we put our soy sauce |
440 | 00:21:08,839 | 00:21:10,839 | and then we're gonna put some kelp | and then we're gonna put some kelp |
441 | 00:21:11,039 | 00:21:14,759 | and we made it with some Japanese chilli and johakuto sugar. | and we made it with some Japanese chilli and johakuto sugar. |
442 | 00:21:14,960 | 00:21:17,119 | It's, like, a really light sugar. | It's, like, a really light sugar. |
443 | 00:21:17,319 | 00:21:19,240 | And then finishing it off with some lime. | And then finishing it off with some lime. |
444 | 00:21:19,440 | 00:21:20,920 | Oh! It's exquisite. | Oh! It's exquisite. |
445 | 00:21:21,119 | 00:21:25,160 | With sushi it's important we make the sushi so the perfect one bite. | With sushi it's important we make the sushi so the perfect one bite. |
446 | 00:21:25,359 | 00:21:29,400 | I don't know much other cuisines get into that much detail. | I don't know much other cuisines get into that much detail. |
447 | 00:21:29,599 | 00:21:32,480 | Yes. It's finely honed. | Yes. It's finely honed. |
448 | 00:21:36,759 | 00:21:40,759 | Mmm! Oh, my. | Mmm! Oh, my. |
449 | 00:21:40,960 | 00:21:44,559 | That actually was incredibly delicious. | That actually was incredibly delicious. |
450 | 00:21:44,759 | 00:21:48,799 | That marriage with the sushi rice, it's just so magical in the mouth. | That marriage with the sushi rice, it's just so magical in the mouth. |
451 | 00:21:49,000 | 00:21:51,359 | Chase, how important is the rice to sushi? | Chase, how important is the rice to sushi? |
452 | 00:21:51,559 | 00:21:53,880 | The rice is the most important thing with sushi. | The rice is the most important thing with sushi. |
453 | 00:21:54,079 | 00:21:56,200 | It's 50% rice to fish. | It's 50% rice to fish. |
454 | 00:21:56,400 | 00:22:00,960 | And temperature, texture, it's all key. | And temperature, texture, it's all key. |
455 | 00:22:01,160 | 00:22:04,519 | So this one is the Tasmanian ocean trout. | So this one is the Tasmanian ocean trout. |
456 | 00:22:04,720 | 00:22:06,680 | After I make it into sushi, | After I make it into sushi, |
457 | 00:22:06,880 | 00:22:09,000 | I'm gonna sear it to render a little bit of that fat | I'm gonna sear it to render a little bit of that fat |
458 | 00:22:09,200 | 00:22:11,200 | but also that fat going into the rice. | but also that fat going into the rice. |
459 | 00:22:14,680 | 00:22:16,880 | So that just gives another flavour? | So that just gives another flavour? |
460 | 00:22:17,079 | 00:22:18,759 | Gives it a smokiness, | Gives it a smokiness, |
461 | 00:22:18,960 | 00:22:22,440 | and then we have an aged grated radish | and then we have an aged grated radish |
462 | 00:22:22,640 | 00:22:25,000 | and some Japanese chilli. | and some Japanese chilli. |
463 | 00:22:25,200 | 00:22:26,319 | Delicious. | Delicious. |
464 | 00:22:26,519 | 00:22:28,720 | And I just finish it with some chives. | And I just finish it with some chives. |
465 | 00:22:28,920 | 00:22:31,920 | Some sesame seeds. Ah, beautiful. | Some sesame seeds. Ah, beautiful. |
466 | 00:22:32,119 | 00:22:33,599 | And then just a touch of lemon. | And then just a touch of lemon. |
467 | 00:22:35,880 | 00:22:38,119 | Thank you, Chase. Enjoy. | Thank you, Chase. Enjoy. |
468 | 00:22:38,319 | 00:22:41,960 | Thank you, Chef. Thank you for being part of The Chefs' Line. | Thank you, Chef. Thank you for being part of The Chefs' Line. |
469 | 00:22:42,160 | 00:22:44,200 | Thank you very much. And for feeding me. | Thank you very much. And for feeding me. |
470 | 00:22:44,400 | 00:22:46,079 | We had a lot of fun, | We had a lot of fun, |
471 | 00:22:46,279 | 00:22:50,079 | I think all of our team-mates who went had a lot of good experiences. | I think all of our team-mates who went had a lot of good experiences. |
472 | 00:22:50,279 | 00:22:51,359 | We learned a lot. | We learned a lot. |
473 | 00:22:51,559 | 00:22:53,640 | I didn't know there's so much home cooks | I didn't know there's so much home cooks |
474 | 00:22:53,839 | 00:22:55,960 | that are so passionate about cooking Japanese food | that are so passionate about cooking Japanese food |
475 | 00:22:56,160 | 00:22:57,920 | and it's great that we made a lot of friends | and it's great that we made a lot of friends |
476 | 00:22:58,119 | 00:23:00,200 | and I would love to do it again if I have a chance. | and I would love to do it again if I have a chance. |
477 | 00:23:00,400 | 00:23:04,000 | Oh. Well, thank you for having us in today to see how it comes together. | Oh. Well, thank you for having us in today to see how it comes together. |
478 | 00:23:04,200 | 00:23:07,920 | I thank you. I'm staying in this place. I hope never to leave. | I thank you. I'm staying in this place. I hope never to leave. |
479 | 00:23:09,640 | 00:23:13,319 | Next time we give you a taste of Mexican cuisine... | Next time we give you a taste of Mexican cuisine... |
480 | 00:23:13,519 | 00:23:16,119 | DAN HONG: This looks beautiful. It looks like something from a restaurant. | DAN HONG: This looks beautiful. It looks like something from a restaurant. |
481 | 00:23:16,319 | 00:23:17,400 | It's delicious. | It's delicious. |
482 | 00:23:17,599 | 00:23:21,599 | ..as four passionate home cooks take on the chefs' line from El Publico. | ..as four passionate home cooks take on the chefs' line from El Publico. |
483 | 00:23:21,799 | 00:23:23,519 | MAN: Nice one, Chris! Its tasting pretty good! | MAN: Nice one, Chris! Its tasting pretty good! |
484 | 00:23:23,720 | 00:23:26,799 | They'll put their passion and personality into every plate... | They'll put their passion and personality into every plate... |
485 | 00:23:27,000 | 00:23:28,160 | Come on, fishy! | Come on, fishy! |
486 | 00:23:28,359 | 00:23:31,160 | ..in an attempt to prove that delicious home-cooked meals | ..in an attempt to prove that delicious home-cooked meals |
487 | 00:23:31,359 | 00:23:34,039 | can beat the refinement of a restaurant dish. | can beat the refinement of a restaurant dish. |
488 | 00:23:34,240 | 00:23:37,240 | What I really loved is that it had so much soul. | What I really loved is that it had so much soul. |
489 | 00:23:37,440 | 00:23:41,839 | You guys are flying the flag for Mexico in the most wonderful way. | You guys are flying the flag for Mexico in the most wonderful way. |