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1 | 00:00:02,080 | 00:00:03,880 | MAEVE O'MEARA: Tonight on The Chefs' Line | MAEVE O'MEARA: Tonight on The Chefs' Line |
2 | 00:00:04,080 | 00:00:06,920 | the station chef from Perth restaurant El Publico | the station chef from Perth restaurant El Publico |
3 | 00:00:07,120 | 00:00:09,600 | is up against our three remaining home cooks, | is up against our three remaining home cooks, |
4 | 00:00:09,800 | 00:00:13,560 | who think they've got what it takes to beat him at his own game. | who think they've got what it takes to beat him at his own game. |
5 | 00:00:13,760 | 00:00:14,640 | The challenge, | The challenge, |
6 | 00:00:14,840 | 00:00:19,000 | to showcase technique with the classic Mexican dish Aguachile. | to showcase technique with the classic Mexican dish Aguachile. |
7 | 00:00:19,200 | 00:00:21,160 | WOMAN: I think it's important to show all Australia | WOMAN: I think it's important to show all Australia |
8 | 00:00:21,360 | 00:00:23,480 | the way that the Mexicans cook. | the way that the Mexicans cook. |
9 | 00:00:23,680 | 00:00:26,640 | The fish and I are not getting along. We are not friends. | The fish and I are not getting along. We are not friends. |
10 | 00:00:26,840 | 00:00:29,600 | MAN: The scallops have to be spot-on. | MAN: The scallops have to be spot-on. |
11 | 00:00:29,800 | 00:00:31,760 | It's the ultimate food fight to discover | It's the ultimate food fight to discover |
12 | 00:00:31,960 | 00:00:33,560 | if delicious home-cooked meals... | if delicious home-cooked meals... |
13 | 00:00:33,760 | 00:00:36,440 | DAN HONG: This looks beautiful. It looks like something from a restaurant. | DAN HONG: This looks beautiful. It looks like something from a restaurant. |
14 | 00:00:36,640 | 00:00:38,520 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
15 | 00:00:38,720 | 00:00:41,200 | It's like a red pepper infusion or something. It's delicious. | It's like a red pepper infusion or something. It's delicious. |
16 | 00:00:42,240 | 00:00:46,600 | Judged by executive chef Dan Hong, renowned chef Mark Olive | Judged by executive chef Dan Hong, renowned chef Mark Olive |
17 | 00:00:46,800 | 00:00:49,120 | and food writer Melissa Leong. | and food writer Melissa Leong. |
18 | 00:00:49,320 | 00:00:51,120 | So let's cook! | So let's cook! |
19 | 00:00:51,320 | 00:00:53,440 | Which home cook has what it takes | Which home cook has what it takes |
20 | 00:00:53,640 | 00:00:55,880 | to make it to the end of the Chefs' Line? | to make it to the end of the Chefs' Line? |
21 | 00:01:06,360 | 00:01:08,920 | Welcome to Davo's fiesta! | Welcome to Davo's fiesta! |
22 | 00:01:09,120 | 00:01:11,120 | It's a celebration of Mexican cuisine | It's a celebration of Mexican cuisine |
23 | 00:01:11,320 | 00:01:13,640 | for our three remaining home cooks. | for our three remaining home cooks. |
24 | 00:01:13,840 | 00:01:14,680 | (LAUGHS) | (LAUGHS) |
25 | 00:01:14,880 | 00:01:17,360 | There's Mexican born and raised Flor... | There's Mexican born and raised Flor... |
26 | 00:01:17,560 | 00:01:20,240 | I'm so passionate about Mexican food | I'm so passionate about Mexican food |
27 | 00:01:20,440 | 00:01:23,160 | because of the flavours and the variety. | because of the flavours and the variety. |
28 | 00:01:23,360 | 00:01:24,200 | The spices. | The spices. |
29 | 00:01:24,400 | 00:01:25,760 | Looks so yummy. | Looks so yummy. |
30 | 00:01:25,960 | 00:01:26,960 | ..carpenter David... | ..carpenter David... |
31 | 00:01:27,160 | 00:01:30,160 | What we have here, we have some 26-hour roasted brisket. | What we have here, we have some 26-hour roasted brisket. |
32 | 00:01:30,360 | 00:01:32,560 | Mexican food was the first cuisine | Mexican food was the first cuisine |
33 | 00:01:32,760 | 00:01:36,200 | that was far from anything that I'd tasted before, | that was far from anything that I'd tasted before, |
34 | 00:01:36,400 | 00:01:37,720 | and it just really stuck with me. | and it just really stuck with me. |
35 | 00:01:37,920 | 00:01:40,120 | That's it. Let's eat, guys! That's some yum. | That's it. Let's eat, guys! That's some yum. |
36 | 00:01:40,320 | 00:01:42,720 | ..and Californian mother of one Becky. | ..and Californian mother of one Becky. |
37 | 00:01:42,920 | 00:01:44,480 | There's onions flying everywhere! | There's onions flying everywhere! |
38 | 00:01:44,680 | 00:01:48,360 | Mexican food, I find that there's so much love in it. | Mexican food, I find that there's so much love in it. |
39 | 00:01:49,640 | 00:01:51,080 | Making it for my family is kind of my way | Making it for my family is kind of my way |
40 | 00:01:51,280 | 00:01:53,440 | to, like, show them love, is to feed them. | to, like, show them love, is to feed them. |
41 | 00:01:53,640 | 00:01:56,840 | And our home cooks have some serious competition | And our home cooks have some serious competition |
42 | 00:01:57,040 | 00:01:59,360 | as they take on the chefs' line from El Publico... | as they take on the chefs' line from El Publico... |
43 | 00:01:59,560 | 00:02:01,240 | We need to get that pork ready. | We need to get that pork ready. |
44 | 00:02:01,440 | 00:02:04,040 | ..with head chef Tommy Payne at the helm. | ..with head chef Tommy Payne at the helm. |
45 | 00:02:04,240 | 00:02:07,560 | Look, El Publico is a modern Mexican restaurant and bar. | Look, El Publico is a modern Mexican restaurant and bar. |
46 | 00:02:07,760 | 00:02:09,640 | We make everything fresh every day, | We make everything fresh every day, |
47 | 00:02:09,840 | 00:02:12,920 | whether it be the tortilla, the salsa, the garnish, | whether it be the tortilla, the salsa, the garnish, |
48 | 00:02:13,120 | 00:02:14,840 | it's all fresh, it's all handmade. | it's all fresh, it's all handmade. |
49 | 00:02:15,040 | 00:02:17,080 | What a combination of flavours. | What a combination of flavours. |
50 | 00:02:18,320 | 00:02:22,160 | The ocean trout and that orange zest really just brings it alive. | The ocean trout and that orange zest really just brings it alive. |
51 | 00:02:22,360 | 00:02:24,520 | Bitter, sweet, spicy, | Bitter, sweet, spicy, |
52 | 00:02:24,720 | 00:02:27,400 | really diverse cuisine with very big flavours. | really diverse cuisine with very big flavours. |
53 | 00:02:27,600 | 00:02:30,040 | Fresh, delicious, smoky, great way to start a meal. | Fresh, delicious, smoky, great way to start a meal. |
54 | 00:02:30,240 | 00:02:32,160 | Thank you. Cheers, Chef. | Thank you. Cheers, Chef. |
55 | 00:02:32,360 | 00:02:34,160 | Cheers. | Cheers. |
56 | 00:02:35,320 | 00:02:36,760 | DAN HONG: Welcome back to The Chefs' Line. | DAN HONG: Welcome back to The Chefs' Line. |
57 | 00:02:36,960 | 00:02:42,400 | This week we are having a fiesta celebrating Mexican cuisine. | This week we are having a fiesta celebrating Mexican cuisine. |
58 | 00:02:42,600 | 00:02:43,960 | So, who's ready to cook? | So, who's ready to cook? |
59 | 00:02:44,160 | 00:02:45,880 | We're ready! Yes. | We're ready! Yes. |
60 | 00:02:46,080 | 00:02:49,000 | Do you think a home cook can beat the restaurant tonight? | Do you think a home cook can beat the restaurant tonight? |
61 | 00:02:49,200 | 00:02:51,200 | It's happened once. (LAUGHTER) | It's happened once. (LAUGHTER) |
62 | 00:02:51,400 | 00:02:52,520 | No chance. | No chance. |
63 | 00:02:52,720 | 00:02:55,960 | Head chef, Tommy, who's next in the Chefs' Line to cook tonight? | Head chef, Tommy, who's next in the Chefs' Line to cook tonight? |
64 | 00:02:56,160 | 00:02:58,960 | Up tonight is Chris, the station chef. | Up tonight is Chris, the station chef. |
65 | 00:02:59,160 | 00:03:02,640 | He's been cooking on all sections of the El Publico kitchen, | He's been cooking on all sections of the El Publico kitchen, |
66 | 00:03:02,840 | 00:03:05,040 | so I rate his skills and I rate his chances tonight. | so I rate his skills and I rate his chances tonight. |
67 | 00:03:05,240 | 00:03:09,120 | Chris, it's time for you to step up and represent your restaurant. | Chris, it's time for you to step up and represent your restaurant. |
68 | 00:03:10,480 | 00:03:12,360 | Chris, how are you feeling? | Chris, how are you feeling? |
69 | 00:03:12,560 | 00:03:14,520 | I'm quite confident that I can win. | I'm quite confident that I can win. |
70 | 00:03:14,720 | 00:03:17,840 | That's some serious shade! Did you hear that, home cooks? | That's some serious shade! Did you hear that, home cooks? |
71 | 00:03:18,880 | 00:03:19,760 | Go, Chris! | Go, Chris! |
72 | 00:03:19,960 | 00:03:23,880 | Well, tonight we would like to taste your best... | Well, tonight we would like to taste your best... |
73 | 00:03:24,080 | 00:03:25,640 | ..aguachile. | ..aguachile. |
74 | 00:03:27,160 | 00:03:29,320 | MAEVE O'MEARA: Originating from northern Mexico, | MAEVE O'MEARA: Originating from northern Mexico, |
75 | 00:03:29,520 | 00:03:33,160 | aguachile is a spicy interpretation of ceviche | aguachile is a spicy interpretation of ceviche |
76 | 00:03:33,360 | 00:03:37,680 | which uses chilli and citrus juice to lightly cure seafood. | which uses chilli and citrus juice to lightly cure seafood. |
77 | 00:03:37,880 | 00:03:42,320 | Traditionally made with prawns, other types of seafood may be used. | Traditionally made with prawns, other types of seafood may be used. |
78 | 00:03:42,520 | 00:03:44,320 | The key to perfecting aguachile | The key to perfecting aguachile |
79 | 00:03:44,520 | 00:03:48,760 | is a very fine balance between acidity, heat and freshness. | is a very fine balance between acidity, heat and freshness. |
80 | 00:03:49,920 | 00:03:52,440 | Now, the best plate will be decided by one of us | Now, the best plate will be decided by one of us |
81 | 00:03:52,640 | 00:03:55,080 | and to keep it fair, that judge will be blind tasting. | and to keep it fair, that judge will be blind tasting. |
82 | 00:03:55,280 | 00:03:57,720 | And tonight, it's Dan. | And tonight, it's Dan. |
83 | 00:03:58,760 | 00:04:02,400 | Well, I love raw seafood and I love chilli, so bring it on. | Well, I love raw seafood and I love chilli, so bring it on. |
84 | 00:04:03,800 | 00:04:06,120 | MAEVE O'MEARA: Dan will taste and judge each dish | MAEVE O'MEARA: Dan will taste and judge each dish |
85 | 00:04:06,320 | 00:04:10,080 | without knowing if it was made by a home cook or the professional. | without knowing if it was made by a home cook or the professional. |
86 | 00:04:10,280 | 00:04:13,280 | You have one hour, so let's cook. | You have one hour, so let's cook. |
87 | 00:04:21,360 | 00:04:25,520 | FLOR: Tonight I am cooking aguachile with prawns, | FLOR: Tonight I am cooking aguachile with prawns, |
88 | 00:04:25,720 | 00:04:27,720 | and I will make also tostadas. | and I will make also tostadas. |
89 | 00:04:27,920 | 00:04:29,200 | The tostadas, it will be nice | The tostadas, it will be nice |
90 | 00:04:29,400 | 00:04:31,800 | because also combined perfectly the crunchiness. | because also combined perfectly the crunchiness. |
91 | 00:04:33,080 | 00:04:36,320 | The recipe is from Sinaloa in Mexico. | The recipe is from Sinaloa in Mexico. |
92 | 00:04:36,520 | 00:04:40,240 | Very traditional because Sinaloa is very hot | Very traditional because Sinaloa is very hot |
93 | 00:04:40,440 | 00:04:44,040 | so people really love the freshness of the seafood. | so people really love the freshness of the seafood. |
94 | 00:04:44,240 | 00:04:49,240 | My prawns are cooking with the lemon juice, only with the juice, | My prawns are cooking with the lemon juice, only with the juice, |
95 | 00:04:49,440 | 00:04:51,320 | after I need to add the chilli. | after I need to add the chilli. |
96 | 00:04:51,520 | 00:04:56,480 | To make the aguachile is orange, coriander, | To make the aguachile is orange, coriander, |
97 | 00:04:56,680 | 00:04:58,480 | green chilli, jalapeno chilli, | green chilli, jalapeno chilli, |
98 | 00:04:58,680 | 00:05:02,920 | also I add cucumber, red onion. | also I add cucumber, red onion. |
99 | 00:05:03,120 | 00:05:06,120 | I think it's important to show all Australia | I think it's important to show all Australia |
100 | 00:05:06,320 | 00:05:09,720 | the way that the Mexicans cook. | the way that the Mexicans cook. |
101 | 00:05:09,920 | 00:05:13,920 | I hope it's not too spicy for the judges, so let's have a look. | I hope it's not too spicy for the judges, so let's have a look. |
102 | 00:05:15,960 | 00:05:19,440 | BECKY: Tonight I am cooking a snapper aguachile | BECKY: Tonight I am cooking a snapper aguachile |
103 | 00:05:19,640 | 00:05:24,000 | with pink grapefruit and tomatillos. | with pink grapefruit and tomatillos. |
104 | 00:05:24,200 | 00:05:30,720 | I'm gonna start it off in an orange juice and lime juice combination. | I'm gonna start it off in an orange juice and lime juice combination. |
105 | 00:05:30,920 | 00:05:34,520 | And I have to fillet a snapper, so I will be focused | And I have to fillet a snapper, so I will be focused |
106 | 00:05:34,720 | 00:05:37,240 | and trying to get that done right. | and trying to get that done right. |
107 | 00:05:38,320 | 00:05:41,480 | Filleting a fish myself, it's not something I would normally do. | Filleting a fish myself, it's not something I would normally do. |
108 | 00:05:43,800 | 00:05:44,640 | Oh, fishy. | Oh, fishy. |
109 | 00:05:44,840 | 00:05:48,720 | I intended to have a snapper into the citrus liquid | I intended to have a snapper into the citrus liquid |
110 | 00:05:48,920 | 00:05:49,960 | as quickly as possible. | as quickly as possible. |
111 | 00:05:50,160 | 00:05:52,520 | Come on, little fishy. | Come on, little fishy. |
112 | 00:05:52,720 | 00:05:55,880 | But the snapper, it just was stubborn. | But the snapper, it just was stubborn. |
113 | 00:05:56,080 | 00:05:58,280 | Come on, fishy! | Come on, fishy! |
114 | 00:05:58,480 | 00:06:00,600 | I had a few conversations with the fish, | I had a few conversations with the fish, |
115 | 00:06:00,800 | 00:06:02,560 | which I am slightly embarrassed about. | which I am slightly embarrassed about. |
116 | 00:06:02,760 | 00:06:05,000 | I promised you'll have a nice bath. | I promised you'll have a nice bath. |
117 | 00:06:05,200 | 00:06:07,280 | It'll be wonderful. | It'll be wonderful. |
118 | 00:06:07,480 | 00:06:10,200 | I was really under the pump and I was... I was nervous. | I was really under the pump and I was... I was nervous. |
119 | 00:06:10,400 | 00:06:12,880 | I'm gonna spend the whole time doing this. | I'm gonna spend the whole time doing this. |
120 | 00:06:19,440 | 00:06:21,280 | DAVID: Tonight I am cooking fresh scallops | DAVID: Tonight I am cooking fresh scallops |
121 | 00:06:21,480 | 00:06:24,760 | with a beetroot and jalapeno puree with fresh cherries. | with a beetroot and jalapeno puree with fresh cherries. |
122 | 00:06:24,960 | 00:06:29,440 | I've got my beetroot braising away here in a balsamic reduction there. | I've got my beetroot braising away here in a balsamic reduction there. |
123 | 00:06:29,640 | 00:06:32,960 | I have a jalapenos just blistering up just for the puree. | I have a jalapenos just blistering up just for the puree. |
124 | 00:06:35,280 | 00:06:38,480 | And then I'll have a combination of our fresh ingredients. | And then I'll have a combination of our fresh ingredients. |
125 | 00:06:38,680 | 00:06:44,640 | There's charred corn, cucumber, capsicum and some avocado. | There's charred corn, cucumber, capsicum and some avocado. |
126 | 00:06:46,080 | 00:06:49,160 | I have slight concerns in regards to flavours. | I have slight concerns in regards to flavours. |
127 | 00:06:49,360 | 00:06:52,000 | There is an earthiness tone to the beetroot | There is an earthiness tone to the beetroot |
128 | 00:06:52,200 | 00:06:54,240 | which is at risk of not going quite well | which is at risk of not going quite well |
129 | 00:06:54,440 | 00:06:56,160 | with the acidity of the scallops. | with the acidity of the scallops. |
130 | 00:06:56,360 | 00:06:57,480 | I want the scallops to be the hero | I want the scallops to be the hero |
131 | 00:06:57,680 | 00:06:59,760 | so it will be cooked in a lime juice and a little bit of salt. | so it will be cooked in a lime juice and a little bit of salt. |
132 | 00:06:59,960 | 00:07:01,320 | You know, they're meant to all combine | You know, they're meant to all combine |
133 | 00:07:01,520 | 00:07:03,160 | and that will give you fresh flavour palette, | and that will give you fresh flavour palette, |
134 | 00:07:03,360 | 00:07:05,200 | so hopefully it works out. | so hopefully it works out. |
135 | 00:07:07,240 | 00:07:09,280 | It's tasting pretty good. | It's tasting pretty good. |
136 | 00:07:15,960 | 00:07:17,760 | CHRIS: Tonight I'm making kingfish aguachile | CHRIS: Tonight I'm making kingfish aguachile |
137 | 00:07:17,960 | 00:07:20,240 | with mezcal, watermelon and coconut granita. | with mezcal, watermelon and coconut granita. |
138 | 00:07:21,400 | 00:07:23,600 | Ah, right here I'm making the coconut granita. | Ah, right here I'm making the coconut granita. |
139 | 00:07:25,080 | 00:07:27,200 | It's gonna garnish our aguachile. | It's gonna garnish our aguachile. |
140 | 00:07:27,400 | 00:07:30,160 | In the dish, you've got all these elements of heat and acidity | In the dish, you've got all these elements of heat and acidity |
141 | 00:07:30,360 | 00:07:32,080 | and a bit of saltiness. | and a bit of saltiness. |
142 | 00:07:32,280 | 00:07:34,280 | It's all counterbalanced with the coconut granita. | It's all counterbalanced with the coconut granita. |
143 | 00:07:34,480 | 00:07:37,200 | TOMMY: Straight in the blast chiller. Nice. | TOMMY: Straight in the blast chiller. Nice. |
144 | 00:07:37,400 | 00:07:38,640 | Chris is a very solid chef. | Chris is a very solid chef. |
145 | 00:07:38,840 | 00:07:41,720 | He's a man of few words but he gets the job done. | He's a man of few words but he gets the job done. |
146 | 00:07:41,920 | 00:07:45,200 | I'm just juicing up some limes at the moment for the aguachile, | I'm just juicing up some limes at the moment for the aguachile, |
147 | 00:07:45,400 | 00:07:46,720 | for the sauce itself. | for the sauce itself. |
148 | 00:07:46,920 | 00:07:50,760 | Aguachile translates to chilli water, so it's got to be pretty hot. | Aguachile translates to chilli water, so it's got to be pretty hot. |
149 | 00:07:50,960 | 00:07:53,400 | If they're not hot, use the long red chillies, please. | If they're not hot, use the long red chillies, please. |
150 | 00:07:53,600 | 00:07:55,240 | MELISSA LEONG: Tommy, how is it all going? | MELISSA LEONG: Tommy, how is it all going? |
151 | 00:07:55,440 | 00:07:56,800 | Yeah, Chris is doing really well. | Yeah, Chris is doing really well. |
152 | 00:07:57,000 | 00:08:00,880 | He's got the granita in the blast chiller, the coconut is toasting. | He's got the granita in the blast chiller, the coconut is toasting. |
153 | 00:08:01,080 | 00:08:02,520 | We're doing the aguachile now. | We're doing the aguachile now. |
154 | 00:08:04,880 | 00:08:06,360 | Got to get that balance right, man. | Got to get that balance right, man. |
155 | 00:08:06,560 | 00:08:08,480 | Get that chilli in there, yeah? Make sure it's hot. | Get that chilli in there, yeah? Make sure it's hot. |
156 | 00:08:08,680 | 00:08:11,000 | I mean, being a chef, it's all about constantly tasting. | I mean, being a chef, it's all about constantly tasting. |
157 | 00:08:11,200 | 00:08:13,160 | Is it really difficult for you to be sitting up here, | Is it really difficult for you to be sitting up here, |
158 | 00:08:13,360 | 00:08:14,640 | not being able to taste? | not being able to taste? |
159 | 00:08:14,840 | 00:08:17,280 | I really want to get down there and taste that aguachile | I really want to get down there and taste that aguachile |
160 | 00:08:17,480 | 00:08:18,760 | but sitting put. | but sitting put. |
161 | 00:08:18,960 | 00:08:20,880 | You've been a good boy, sitting put. Good luck. | You've been a good boy, sitting put. Good luck. |
162 | 00:08:21,080 | 00:08:22,440 | Thank you very much. | Thank you very much. |
163 | 00:08:22,640 | 00:08:24,680 | Great colour. Great result. | Great colour. Great result. |
164 | 00:08:24,880 | 00:08:26,880 | Let's get the fish out onto your chopping board. | Let's get the fish out onto your chopping board. |
165 | 00:08:28,800 | 00:08:31,760 | Right here, I am filleting the kingfish. | Right here, I am filleting the kingfish. |
166 | 00:08:31,960 | 00:08:35,000 | Make sure you get around and get up, right up to the spine | Make sure you get around and get up, right up to the spine |
167 | 00:08:35,200 | 00:08:37,800 | where the bone comes in like a triangular shape | where the bone comes in like a triangular shape |
168 | 00:08:38,000 | 00:08:39,720 | and then you come all the way down, | and then you come all the way down, |
169 | 00:08:39,920 | 00:08:41,640 | keeping your knife as flat as possible | keeping your knife as flat as possible |
170 | 00:08:41,840 | 00:08:43,880 | you know, not lose too much meat. | you know, not lose too much meat. |
171 | 00:08:44,080 | 00:08:45,240 | Nice one, Chris, good fillet! | Nice one, Chris, good fillet! |
172 | 00:08:45,440 | 00:08:47,600 | Good work, Chris. Good fillet man. Nice and clean, bro. | Good work, Chris. Good fillet man. Nice and clean, bro. |
173 | 00:08:52,760 | 00:08:54,200 | Oh, come on. | Oh, come on. |
174 | 00:08:54,400 | 00:08:56,760 | I lost a lot of time filleting the snapper. | I lost a lot of time filleting the snapper. |
175 | 00:08:56,960 | 00:09:01,240 | I had intended to have it into the citrus liquid | I had intended to have it into the citrus liquid |
176 | 00:09:01,440 | 00:09:03,280 | within, like, 10 minutes. | within, like, 10 minutes. |
177 | 00:09:03,480 | 00:09:05,440 | Becky, you're looking a little stressed there. | Becky, you're looking a little stressed there. |
178 | 00:09:05,640 | 00:09:07,960 | Is this something you do often, filleting whole fish? | Is this something you do often, filleting whole fish? |
179 | 00:09:08,160 | 00:09:10,240 | Ah, no. The fish and I are not getting along. | Ah, no. The fish and I are not getting along. |
180 | 00:09:10,440 | 00:09:11,960 | OK, what's your plan? | OK, what's your plan? |
181 | 00:09:12,160 | 00:09:13,680 | I have another fillet on the other side. | I have another fillet on the other side. |
182 | 00:09:13,880 | 00:09:15,440 | I'll see what I can do with this one | I'll see what I can do with this one |
183 | 00:09:15,640 | 00:09:18,080 | and then I've got another chance on the other side there | and then I've got another chance on the other side there |
184 | 00:09:18,280 | 00:09:19,560 | so we'll go from there. | so we'll go from there. |
185 | 00:09:19,760 | 00:09:21,480 | I'll leave you with it to focus. Good luck. | I'll leave you with it to focus. Good luck. |
186 | 00:09:21,680 | 00:09:23,240 | Thank you. (LAUGHS) | Thank you. (LAUGHS) |
187 | 00:09:25,240 | 00:09:26,920 | Oh, frustrating. | Oh, frustrating. |
188 | 00:09:28,520 | 00:09:30,800 | The beetroot puree needs to be as good, or if not better | The beetroot puree needs to be as good, or if not better |
189 | 00:09:31,000 | 00:09:32,200 | than the scallops. | than the scallops. |
190 | 00:09:32,400 | 00:09:36,240 | I am right on the line for it to cure properly. | I am right on the line for it to cure properly. |
191 | 00:09:36,440 | 00:09:38,400 | Spicy? Dan's the judge. Not me. | Spicy? Dan's the judge. Not me. |
192 | 00:09:38,600 | 00:09:39,680 | (LAUGHS) | (LAUGHS) |
193 | 00:09:39,880 | 00:09:42,720 | Whoa! That habanero is very hot! | Whoa! That habanero is very hot! |
194 | 00:09:42,920 | 00:09:44,600 | Whoo! | Whoo! |
195 | 00:09:50,640 | 00:09:51,920 | MARK OLIVE: You've got 30 minutes to go | MARK OLIVE: You've got 30 minutes to go |
196 | 00:09:52,120 | 00:09:55,000 | before we need your plate up on the pass, thanks. | before we need your plate up on the pass, thanks. |
197 | 00:09:55,200 | 00:09:56,720 | Oh, my word. | Oh, my word. |
198 | 00:09:56,920 | 00:09:58,200 | MAEVE O'MEARA: The pressure is on. | MAEVE O'MEARA: The pressure is on. |
199 | 00:09:58,400 | 00:10:01,080 | Our three home cooks and station chef Chris | Our three home cooks and station chef Chris |
200 | 00:10:01,280 | 00:10:03,640 | are working hard to make their best versions | are working hard to make their best versions |
201 | 00:10:03,840 | 00:10:06,520 | of the Mexican classic aguachile. | of the Mexican classic aguachile. |
202 | 00:10:06,720 | 00:10:09,960 | They're all aiming to impress blind-tasting judge Dan, | They're all aiming to impress blind-tasting judge Dan, |
203 | 00:10:10,160 | 00:10:12,800 | who won't know who prepared which dish. | who won't know who prepared which dish. |
204 | 00:10:13,000 | 00:10:16,040 | Well, the perfect aguachile, to me, has really fresh seafood | Well, the perfect aguachile, to me, has really fresh seafood |
205 | 00:10:16,240 | 00:10:18,400 | that's been marinated in a dressing | that's been marinated in a dressing |
206 | 00:10:18,600 | 00:10:20,480 | that's got a punch, a lot of flavour. | that's got a punch, a lot of flavour. |
207 | 00:10:20,680 | 00:10:25,440 | Traditionally, it's lime, coriander, onions and chilli | Traditionally, it's lime, coriander, onions and chilli |
208 | 00:10:25,640 | 00:10:28,240 | but I am expecting to see other versions, | but I am expecting to see other versions, |
209 | 00:10:28,440 | 00:10:34,760 | as long as it's really delicious and really complements that fish. | as long as it's really delicious and really complements that fish. |
210 | 00:10:34,960 | 00:10:37,040 | Not happy with that. | Not happy with that. |
211 | 00:10:37,240 | 00:10:41,600 | My snapper needs to sit there in the citrus for 30 minutes | My snapper needs to sit there in the citrus for 30 minutes |
212 | 00:10:41,800 | 00:10:45,880 | for it to cure properly, so I am... right on the line. | for it to cure properly, so I am... right on the line. |
213 | 00:10:46,080 | 00:10:47,360 | (LAUGHS NERVOUSLY) | (LAUGHS NERVOUSLY) |
214 | 00:10:47,560 | 00:10:48,920 | With the curing liquid, | With the curing liquid, |
215 | 00:10:49,120 | 00:10:52,400 | I got the snapper into it as quickly as possible. | I got the snapper into it as quickly as possible. |
216 | 00:10:52,600 | 00:10:54,480 | Oh, it's just crumbling. | Oh, it's just crumbling. |
217 | 00:10:54,680 | 00:10:59,200 | The acidity of the limes as well as orange cooks it. | The acidity of the limes as well as orange cooks it. |
218 | 00:11:00,240 | 00:11:04,520 | Also added some jalapenos, some red onion and some coriander as well. | Also added some jalapenos, some red onion and some coriander as well. |
219 | 00:11:08,800 | 00:11:10,080 | Cook! | Cook! |
220 | 00:11:10,280 | 00:11:13,800 | I need to get this in the fridge now and just go, go, go. | I need to get this in the fridge now and just go, go, go. |
221 | 00:11:19,800 | 00:11:22,000 | FLOR: I'm, uh, making my tostadas. | FLOR: I'm, uh, making my tostadas. |
222 | 00:11:22,200 | 00:11:24,880 | First we need to do the tortilla. | First we need to do the tortilla. |
223 | 00:11:26,840 | 00:11:29,560 | And after fry, the tortilla needs to be very crunchy. | And after fry, the tortilla needs to be very crunchy. |
224 | 00:11:31,000 | 00:11:33,760 | Oh, Flor, tostadas. You're making these as well? | Oh, Flor, tostadas. You're making these as well? |
225 | 00:11:33,960 | 00:11:36,600 | Yes, I'm making the tostadas, so they're crunchy. | Yes, I'm making the tostadas, so they're crunchy. |
226 | 00:11:36,800 | 00:11:37,880 | Yes. | Yes. |
227 | 00:11:38,080 | 00:11:40,920 | I have my aguachile also with prawns. | I have my aguachile also with prawns. |
228 | 00:11:41,120 | 00:11:43,280 | So this is it here? It's curing now? Yes. | So this is it here? It's curing now? Yes. |
229 | 00:11:43,480 | 00:11:46,200 | You happy with it? Yes, I'm happy. | You happy with it? Yes, I'm happy. |
230 | 00:11:47,600 | 00:11:52,000 | I was feeling very nervous because the aguachile, that's the name. | I was feeling very nervous because the aguachile, that's the name. |
231 | 00:11:52,200 | 00:11:54,240 | Agua... with chilli. | Agua... with chilli. |
232 | 00:11:54,440 | 00:11:55,720 | Spicy? | Spicy? |
233 | 00:11:55,920 | 00:11:57,880 | Dan's the judge, not me. (LAUGHS) | Dan's the judge, not me. (LAUGHS) |
234 | 00:11:58,080 | 00:11:59,480 | That's torture, isn't it? | That's torture, isn't it? |
235 | 00:11:59,680 | 00:12:00,960 | I know. | I know. |
236 | 00:12:01,160 | 00:12:03,640 | Especially for my taste. Well, I'll leave you to it. | Especially for my taste. Well, I'll leave you to it. |
237 | 00:12:08,320 | 00:12:09,600 | DAVID: With the beetroot puree, | DAVID: With the beetroot puree, |
238 | 00:12:09,800 | 00:12:12,200 | it's a fresh beetroot simmered in a balsamic vinegar | it's a fresh beetroot simmered in a balsamic vinegar |
239 | 00:12:12,400 | 00:12:14,160 | with a touch of brown sugar | with a touch of brown sugar |
240 | 00:12:14,360 | 00:12:17,920 | and then I add jalapenos into a food processor | and then I add jalapenos into a food processor |
241 | 00:12:18,120 | 00:12:19,920 | and then blend that, | and then blend that, |
242 | 00:12:20,120 | 00:12:23,840 | so that's sort of two different notes of flavour there. | so that's sort of two different notes of flavour there. |
243 | 00:12:24,040 | 00:12:27,720 | I personally think they work with the acidity of the scallops. | I personally think they work with the acidity of the scallops. |
244 | 00:12:27,920 | 00:12:29,880 | That's the kicker of the whole dish. | That's the kicker of the whole dish. |
245 | 00:12:40,600 | 00:12:43,600 | At the moment, I'm cutting up cubes of watermelon | At the moment, I'm cutting up cubes of watermelon |
246 | 00:12:43,800 | 00:12:46,360 | to compress with some... some mezcal. | to compress with some... some mezcal. |
247 | 00:12:46,560 | 00:12:49,560 | TOMMY: It looks like a Rubik's cube, mate. Nicely squared, Chrissie. | TOMMY: It looks like a Rubik's cube, mate. Nicely squared, Chrissie. |
248 | 00:12:49,760 | 00:12:53,840 | What happens is, I'll put it in the bag with a bit of mezcal | What happens is, I'll put it in the bag with a bit of mezcal |
249 | 00:12:54,040 | 00:12:56,080 | and suck all the air out of it, | and suck all the air out of it, |
250 | 00:12:56,280 | 00:13:00,520 | and all the mezcal will combine into the watermelon. | and all the mezcal will combine into the watermelon. |
251 | 00:13:01,560 | 00:13:03,960 | The mezcal will add the smokiness to the dish. | The mezcal will add the smokiness to the dish. |
252 | 00:13:04,160 | 00:13:05,800 | It's looking good. | It's looking good. |
253 | 00:13:06,000 | 00:13:09,040 | MELISSA LEONG: Five minutes to go! | MELISSA LEONG: Five minutes to go! |
254 | 00:13:09,240 | 00:13:11,680 | BECKY: Plating my aguachile, | BECKY: Plating my aguachile, |
255 | 00:13:11,880 | 00:13:15,280 | I knew that the snapper wasn't looking its best... (CHUCKLES) | I knew that the snapper wasn't looking its best... (CHUCKLES) |
256 | 00:13:15,480 | 00:13:17,320 | ..so I chose a pink plate, | ..so I chose a pink plate, |
257 | 00:13:17,520 | 00:13:19,640 | which I thought would complement the pink grapefruit | which I thought would complement the pink grapefruit |
258 | 00:13:19,840 | 00:13:22,880 | and just wanted to make it look as appetising as possible. | and just wanted to make it look as appetising as possible. |
259 | 00:13:26,000 | 00:13:27,680 | The scallops have to be spot on. | The scallops have to be spot on. |
260 | 00:13:27,880 | 00:13:30,360 | If they're overcooked, if they're left in the lime juice too long, | If they're overcooked, if they're left in the lime juice too long, |
261 | 00:13:30,560 | 00:13:32,040 | it will destroy the dish. | it will destroy the dish. |
262 | 00:13:36,840 | 00:13:39,760 | The beetroot puree is really the only other element on the plate | The beetroot puree is really the only other element on the plate |
263 | 00:13:39,960 | 00:13:43,560 | so it needs to be as good or if not better than the scallops. | so it needs to be as good or if not better than the scallops. |
264 | 00:13:46,040 | 00:13:48,960 | CHRIS: For the kingfish, lightly coat it with a bit of citrus. | CHRIS: For the kingfish, lightly coat it with a bit of citrus. |
265 | 00:13:49,160 | 00:13:53,240 | I haven't sliced it too thin, I've kept it a little bit thicker, | I haven't sliced it too thin, I've kept it a little bit thicker, |
266 | 00:13:53,440 | 00:13:56,440 | so that, you know, it doesn't over-cure. | so that, you know, it doesn't over-cure. |
267 | 00:13:56,640 | 00:13:58,440 | TOMMY: Frozen? Set? Solid? | TOMMY: Frozen? Set? Solid? |
268 | 00:13:58,640 | 00:14:00,400 | Yes, Chef. Cool. | Yes, Chef. Cool. |
269 | 00:14:00,600 | 00:14:03,320 | When I pulled the coconut granita out of the blast chiller, | When I pulled the coconut granita out of the blast chiller, |
270 | 00:14:03,520 | 00:14:05,600 | it was very, very hard to scrape out. | it was very, very hard to scrape out. |
271 | 00:14:05,800 | 00:14:07,480 | Like a block. | Like a block. |
272 | 00:14:11,080 | 00:14:14,960 | Plating up, put some mayonnaise on the tostada, | Plating up, put some mayonnaise on the tostada, |
273 | 00:14:15,160 | 00:14:19,640 | um, put the aguachile and spread some chilli powder. | um, put the aguachile and spread some chilli powder. |
274 | 00:14:19,840 | 00:14:21,680 | MARK OLIVE: You should be heading towards the pass. | MARK OLIVE: You should be heading towards the pass. |
275 | 00:14:27,400 | 00:14:30,280 | I was really worried about the dish as a whole | I was really worried about the dish as a whole |
276 | 00:14:30,480 | 00:14:33,000 | because of the trouble with filleting the snapper | because of the trouble with filleting the snapper |
277 | 00:14:33,200 | 00:14:35,040 | but I pulled it all together. | but I pulled it all together. |
278 | 00:14:35,240 | 00:14:36,640 | In just the nick of time. | In just the nick of time. |
279 | 00:14:36,840 | 00:14:38,360 | Go, fishy. | Go, fishy. |
280 | 00:14:39,760 | 00:14:43,120 | You've got 15 seconds. Come on, Flor. Start moving! | You've got 15 seconds. Come on, Flor. Start moving! |
281 | 00:14:57,960 | 00:15:01,920 | My beetroot puree, in the end, was a little bit coarse for my liking | My beetroot puree, in the end, was a little bit coarse for my liking |
282 | 00:15:02,120 | 00:15:03,400 | but the flavour was there, | but the flavour was there, |
283 | 00:15:03,600 | 00:15:06,360 | just the texture was a little bit out, unfortunately. | just the texture was a little bit out, unfortunately. |
284 | 00:15:06,560 | 00:15:08,480 | Apart from that, it's pretty good. | Apart from that, it's pretty good. |
285 | 00:15:09,880 | 00:15:13,000 | This looks beautiful, it looks like something from a restaurant. | This looks beautiful, it looks like something from a restaurant. |
286 | 00:15:13,200 | 00:15:16,040 | My favourite plate had bags of flavour, | My favourite plate had bags of flavour, |
287 | 00:15:16,240 | 00:15:18,840 | but it was also very creative. | but it was also very creative. |
288 | 00:15:19,040 | 00:15:21,920 | The best plate on the pass is... | The best plate on the pass is... |
289 | 00:15:27,640 | 00:15:28,920 | MAEVE O'MEARA: It's Mexican week. | MAEVE O'MEARA: It's Mexican week. |
290 | 00:15:29,120 | 00:15:32,880 | Our three home cooks and station chef Chris from El Publico | Our three home cooks and station chef Chris from El Publico |
291 | 00:15:33,080 | 00:15:36,360 | have just presented their versions of aguachile. | have just presented their versions of aguachile. |
292 | 00:15:38,240 | 00:15:42,320 | Dan will now see and taste their creations for the first time. | Dan will now see and taste their creations for the first time. |
293 | 00:15:42,520 | 00:15:46,520 | Dan, arriba, arriba. Festive. Wow, wow. | Dan, arriba, arriba. Festive. Wow, wow. |
294 | 00:15:46,720 | 00:15:48,160 | Looks great, looks awesome. | Looks great, looks awesome. |
295 | 00:15:49,600 | 00:15:53,600 | MELISSA LEONG: We know how much you love raw and/or very, very slightly cooked seafood | MELISSA LEONG: We know how much you love raw and/or very, very slightly cooked seafood |
296 | 00:15:53,800 | 00:15:55,320 | so this should be fun. | so this should be fun. |
297 | 00:15:56,400 | 00:16:01,080 | Dan, kingfish aguachile with watermelon and coconut granita. | Dan, kingfish aguachile with watermelon and coconut granita. |
298 | 00:16:01,280 | 00:16:03,560 | Well, it looks great. Very modern. | Well, it looks great. Very modern. |
299 | 00:16:03,760 | 00:16:05,440 | I love the beautiful cubes of watermelon | I love the beautiful cubes of watermelon |
300 | 00:16:05,640 | 00:16:07,360 | and I can see that coconut granita. | and I can see that coconut granita. |
301 | 00:16:07,560 | 00:16:10,000 | That matches your dress, Mel. It does. | That matches your dress, Mel. It does. |
302 | 00:16:17,040 | 00:16:19,240 | Mmm. Whoa! | Mmm. Whoa! |
303 | 00:16:20,360 | 00:16:23,440 | Hit a hot spot there? That habanero is very hot. | Hit a hot spot there? That habanero is very hot. |
304 | 00:16:23,640 | 00:16:24,920 | Whoo! | Whoo! |
305 | 00:16:27,520 | 00:16:28,680 | Oh. | Oh. |
306 | 00:16:29,840 | 00:16:32,000 | This is what this challenge is all about - | This is what this challenge is all about - |
307 | 00:16:32,200 | 00:16:35,000 | aguachile, water, I can see the water there. | aguachile, water, I can see the water there. |
308 | 00:16:35,200 | 00:16:39,920 | This beautiful... Almost, it's like a red pepper infusion or something. | This beautiful... Almost, it's like a red pepper infusion or something. |
309 | 00:16:40,120 | 00:16:41,480 | It's delicious. | It's delicious. |
310 | 00:16:41,680 | 00:16:44,920 | I love the slight curing of that kingfish. | I love the slight curing of that kingfish. |
311 | 00:16:45,120 | 00:16:46,800 | It's slightly cooked by the acid | It's slightly cooked by the acid |
312 | 00:16:47,000 | 00:16:49,680 | but the texture is still like raw kingfish, which I love. | but the texture is still like raw kingfish, which I love. |
313 | 00:16:49,880 | 00:16:52,760 | I love the onion, the coriander, it's very fragrant. | I love the onion, the coriander, it's very fragrant. |
314 | 00:16:52,960 | 00:16:56,840 | And... even though that habanero is really, really hot, | And... even though that habanero is really, really hot, |
315 | 00:16:57,040 | 00:16:58,360 | I've got that watermelon there | I've got that watermelon there |
316 | 00:16:58,560 | 00:17:01,640 | and that coconut granita to really cool my mouth down. | and that coconut granita to really cool my mouth down. |
317 | 00:17:01,840 | 00:17:04,080 | This dish is delicious. | This dish is delicious. |
318 | 00:17:05,120 | 00:17:09,920 | Dan, prawn aguachile with cucumbers and tostadas. | Dan, prawn aguachile with cucumbers and tostadas. |
319 | 00:17:10,120 | 00:17:12,160 | Well, this is very Mexican. | Well, this is very Mexican. |
320 | 00:17:12,360 | 00:17:17,640 | You know, this mortar type-style to really grind the avocado in there | You know, this mortar type-style to really grind the avocado in there |
321 | 00:17:17,840 | 00:17:21,000 | and, uh, the old Mexican flag, fantastic. | and, uh, the old Mexican flag, fantastic. |
322 | 00:17:29,400 | 00:17:32,640 | That tostada's got that crunch to it. Sounds amazing. | That tostada's got that crunch to it. Sounds amazing. |
323 | 00:17:39,480 | 00:17:43,120 | Look, this is a solid traditional aguachile. | Look, this is a solid traditional aguachile. |
324 | 00:17:43,320 | 00:17:45,320 | I get that flavour of the jalapeno. | I get that flavour of the jalapeno. |
325 | 00:17:45,520 | 00:17:47,360 | That smoothness of the avocado | That smoothness of the avocado |
326 | 00:17:47,560 | 00:17:49,360 | really cuts the heat of that chilli. | really cuts the heat of that chilli. |
327 | 00:17:49,560 | 00:17:52,160 | It's just lacking a little bit of salt to really... | It's just lacking a little bit of salt to really... |
328 | 00:17:53,760 | 00:17:55,720 | ..launch it up into the stratosphere. | ..launch it up into the stratosphere. |
329 | 00:17:55,920 | 00:17:57,720 | But, you know what? I love the tostadas. | But, you know what? I love the tostadas. |
330 | 00:17:57,920 | 00:18:01,840 | Classic combination to go with the aguachile. | Classic combination to go with the aguachile. |
331 | 00:18:02,040 | 00:18:06,080 | And I like the fact that these prawns were really cured in that acid. | And I like the fact that these prawns were really cured in that acid. |
332 | 00:18:06,280 | 00:18:09,640 | Really changed the texture and made it really pleasant. | Really changed the texture and made it really pleasant. |
333 | 00:18:11,320 | 00:18:15,320 | This is a scallop aguachile with a beetroot and jalapeno puree. | This is a scallop aguachile with a beetroot and jalapeno puree. |
334 | 00:18:15,520 | 00:18:18,680 | This looks great. Top marks for creativity. | This looks great. Top marks for creativity. |
335 | 00:18:19,760 | 00:18:21,760 | Well, to me it looks like Rubik's cube. | Well, to me it looks like Rubik's cube. |
336 | 00:18:21,960 | 00:18:23,800 | That's definitely a cube. (LAUGHS) | That's definitely a cube. (LAUGHS) |
337 | 00:18:24,000 | 00:18:25,680 | Dig in, Dan. | Dig in, Dan. |
338 | 00:18:40,200 | 00:18:45,440 | I don't mind that this plate thought outside of the box or cube | I don't mind that this plate thought outside of the box or cube |
339 | 00:18:45,640 | 00:18:48,680 | and added beetroot and, um, cherries | and added beetroot and, um, cherries |
340 | 00:18:48,880 | 00:18:51,720 | but in my opinion, the flavour of the beetroot | but in my opinion, the flavour of the beetroot |
341 | 00:18:51,920 | 00:18:57,840 | just does not go well with how sweet and oceanic and clean a scallop is. | just does not go well with how sweet and oceanic and clean a scallop is. |
342 | 00:18:58,040 | 00:19:01,400 | But you know what, those scallops are beautiful. | But you know what, those scallops are beautiful. |
343 | 00:19:01,600 | 00:19:04,760 | They're really fresh, soft, almost velvety | They're really fresh, soft, almost velvety |
344 | 00:19:04,960 | 00:19:07,400 | and I love the textures in this aguachile, | and I love the textures in this aguachile, |
345 | 00:19:07,600 | 00:19:09,840 | the cucumber dice, the corn, | the cucumber dice, the corn, |
346 | 00:19:10,040 | 00:19:12,240 | adds a little sweetness and some freshness to it. | adds a little sweetness and some freshness to it. |
347 | 00:19:12,440 | 00:19:14,000 | It's delicious. | It's delicious. |
348 | 00:19:14,200 | 00:19:19,480 | This is an aguachile of red snapper, pink grapefruit and tomatillo. | This is an aguachile of red snapper, pink grapefruit and tomatillo. |
349 | 00:19:19,680 | 00:19:22,640 | This looks beautiful, it looks like something from a restaurant. | This looks beautiful, it looks like something from a restaurant. |
350 | 00:19:22,840 | 00:19:26,120 | Maybe a little too much jalapeno, could be a little hot, | Maybe a little too much jalapeno, could be a little hot, |
351 | 00:19:26,320 | 00:19:28,080 | but it's very pretty. | but it's very pretty. |
352 | 00:19:40,000 | 00:19:42,920 | Look, the snapper is not sliced great | Look, the snapper is not sliced great |
353 | 00:19:43,120 | 00:19:45,920 | but you know what, the texture of the snapper is quite nice. | but you know what, the texture of the snapper is quite nice. |
354 | 00:19:46,120 | 00:19:48,840 | The grapefruit adds quite a lot of juiciness | The grapefruit adds quite a lot of juiciness |
355 | 00:19:49,040 | 00:19:51,520 | and I love the heat from the jalapeno | and I love the heat from the jalapeno |
356 | 00:19:51,720 | 00:19:54,800 | and the acidity coming from the tomatillo. | and the acidity coming from the tomatillo. |
357 | 00:19:55,000 | 00:19:58,440 | Look, this is very simple, beautiful, aromatic aguachile. | Look, this is very simple, beautiful, aromatic aguachile. |
358 | 00:19:58,640 | 00:20:01,560 | Well, you have four plates of aguachile on the pass, | Well, you have four plates of aguachile on the pass, |
359 | 00:20:01,760 | 00:20:03,120 | all very, very different. | all very, very different. |
360 | 00:20:03,320 | 00:20:05,480 | I'm looking forward to hearing what your decision is. | I'm looking forward to hearing what your decision is. |
361 | 00:20:05,680 | 00:20:07,880 | I think I've already decided. | I think I've already decided. |
362 | 00:20:13,280 | 00:20:14,560 | MAEVE O'MEARA: It's Mexican week. | MAEVE O'MEARA: It's Mexican week. |
363 | 00:20:14,760 | 00:20:17,400 | Our three home cooks and station chef Chris | Our three home cooks and station chef Chris |
364 | 00:20:17,600 | 00:20:21,960 | have battled it out over the Mexican classic aguachile. | have battled it out over the Mexican classic aguachile. |
365 | 00:20:22,160 | 00:20:25,800 | Blind-tasting judge Dan has sampled all four dishes | Blind-tasting judge Dan has sampled all four dishes |
366 | 00:20:26,000 | 00:20:28,600 | and is now ready to deliver his verdict. | and is now ready to deliver his verdict. |
367 | 00:20:28,800 | 00:20:31,960 | How's our home cooks? Think you've got a win here? | How's our home cooks? Think you've got a win here? |
368 | 00:20:32,160 | 00:20:35,000 | Maybe. (LAUGHTER) | Maybe. (LAUGHTER) |
369 | 00:20:35,200 | 00:20:37,000 | Looking a bit scared after that, Dan. | Looking a bit scared after that, Dan. |
370 | 00:20:37,200 | 00:20:38,800 | How much would you like to cook again? | How much would you like to cook again? |
371 | 00:20:39,000 | 00:20:40,600 | Oh, I'd love to cook again. | Oh, I'd love to cook again. |
372 | 00:20:40,800 | 00:20:42,440 | I think that's why we're all here. | I think that's why we're all here. |
373 | 00:20:42,640 | 00:20:44,680 | Personally, um, yeah, I want to get to the end. | Personally, um, yeah, I want to get to the end. |
374 | 00:20:44,880 | 00:20:48,360 | Dan, please tell us which was your favourite plate. | Dan, please tell us which was your favourite plate. |
375 | 00:20:48,560 | 00:20:50,720 | My favourite plate had bags of flavour, | My favourite plate had bags of flavour, |
376 | 00:20:50,920 | 00:20:53,920 | it had balance, it had heat, | it had balance, it had heat, |
377 | 00:20:54,120 | 00:20:58,720 | it had acidity, but it was also very creative. | it had acidity, but it was also very creative. |
378 | 00:20:58,920 | 00:21:03,640 | And for that reason, the best plate on the pass is... | And for that reason, the best plate on the pass is... |
379 | 00:21:06,160 | 00:21:10,160 | ..the kingfish aguachile with watermelon and coconut granita. | ..the kingfish aguachile with watermelon and coconut granita. |
380 | 00:21:10,360 | 00:21:11,920 | (APPLAUSE) | (APPLAUSE) |
381 | 00:21:16,160 | 00:21:18,800 | Chris, how are you feeling? | Chris, how are you feeling? |
382 | 00:21:19,000 | 00:21:21,080 | Much better now. (LAUGHTER) | Much better now. (LAUGHTER) |
383 | 00:21:21,280 | 00:21:23,960 | I put up what I thought was 100%. | I put up what I thought was 100%. |
384 | 00:21:24,160 | 00:21:26,680 | Look, the kingfish had a beautiful texture | Look, the kingfish had a beautiful texture |
385 | 00:21:26,880 | 00:21:29,600 | and even though it was so hot from that habanero, | and even though it was so hot from that habanero, |
386 | 00:21:29,800 | 00:21:32,120 | that coconut granita and that watermelon | that coconut granita and that watermelon |
387 | 00:21:32,320 | 00:21:33,880 | really cooled the palette down. | really cooled the palette down. |
388 | 00:21:34,080 | 00:21:36,320 | Very, very creative, so well done. | Very, very creative, so well done. |
389 | 00:21:36,520 | 00:21:38,280 | Tommy, you look very relieved, very happy. | Tommy, you look very relieved, very happy. |
390 | 00:21:38,480 | 00:21:39,920 | Yep, he's uh, he's done well. | Yep, he's uh, he's done well. |
391 | 00:21:40,120 | 00:21:42,680 | It's a great dish of El Publico's and I'm very proud of him. | It's a great dish of El Publico's and I'm very proud of him. |
392 | 00:21:44,400 | 00:21:47,400 | Dan, would you tell us which plate did not stack up tonight? | Dan, would you tell us which plate did not stack up tonight? |
393 | 00:21:47,600 | 00:21:50,520 | The plate that did not live up to my expectations is... | The plate that did not live up to my expectations is... |
394 | 00:21:55,560 | 00:22:00,240 | ..the scallop aguachile with beetroot and cherry. | ..the scallop aguachile with beetroot and cherry. |
395 | 00:22:01,840 | 00:22:03,440 | That'd be me. | That'd be me. |
396 | 00:22:03,640 | 00:22:06,240 | Sorry, David. That's fair. | Sorry, David. That's fair. |
397 | 00:22:06,440 | 00:22:08,160 | There's a lot of lovely plates up there. | There's a lot of lovely plates up there. |
398 | 00:22:08,360 | 00:22:11,880 | Beautiful food, so I've gotten this far, which is fantastic. | Beautiful food, so I've gotten this far, which is fantastic. |
399 | 00:22:12,080 | 00:22:15,680 | Well, you know what? I really admired the creativity of this dish. | Well, you know what? I really admired the creativity of this dish. |
400 | 00:22:15,880 | 00:22:18,200 | It's just that the earthiness of the beetroot | It's just that the earthiness of the beetroot |
401 | 00:22:18,400 | 00:22:22,920 | I thought didn't go well with that sweet, subtle flavour of the scallop. | I thought didn't go well with that sweet, subtle flavour of the scallop. |
402 | 00:22:23,120 | 00:22:26,920 | I'm sorry, David. That means you are leaving us tonight and going home. | I'm sorry, David. That means you are leaving us tonight and going home. |
403 | 00:22:27,120 | 00:22:30,320 | But congratulations, El Publico. Best plate on the pass. | But congratulations, El Publico. Best plate on the pass. |
404 | 00:22:30,520 | 00:22:32,160 | (APPLAUSE) | (APPLAUSE) |
405 | 00:22:33,480 | 00:22:37,520 | To get the first win for the restaurant, it's very good. | To get the first win for the restaurant, it's very good. |
406 | 00:22:37,720 | 00:22:39,440 | It feels great to get the ball moving | It feels great to get the ball moving |
407 | 00:22:39,640 | 00:22:41,960 | and carry on for the rest of the competition. | and carry on for the rest of the competition. |
408 | 00:22:44,280 | 00:22:45,320 | MAEVE O'MEARA: Next time. | MAEVE O'MEARA: Next time. |
409 | 00:22:45,520 | 00:22:49,280 | Fry, little chippies. I am making a chilaquiles. | Fry, little chippies. I am making a chilaquiles. |
410 | 00:22:49,480 | 00:22:52,520 | It's what we Mexicans usually have for breakfast. | It's what we Mexicans usually have for breakfast. |
411 | 00:22:52,720 | 00:22:54,920 | TOMMY: Gianni is a gun, we call him machete in the kitchen | TOMMY: Gianni is a gun, we call him machete in the kitchen |
412 | 00:22:55,120 | 00:22:56,400 | and he will crush it today. | and he will crush it today. |
413 | 00:22:56,600 | 00:22:58,240 | DAN HONG: Three amazing plates | DAN HONG: Three amazing plates |
414 | 00:22:58,440 | 00:23:01,080 | celebrating this Mexican dish, chilaquiles. | celebrating this Mexican dish, chilaquiles. |
415 | 00:23:01,280 | 00:23:02,720 | And later in the week... | And later in the week... |
416 | 00:23:02,920 | 00:23:04,400 | Wow! | Wow! |
417 | 00:23:04,600 | 00:23:10,160 | Join me at El Publico to experience modern Mexican food at its finest. | Join me at El Publico to experience modern Mexican food at its finest. |
418 | 00:23:10,360 | 00:23:12,640 | That pork is extraordinary. Delicious. | That pork is extraordinary. Delicious. |