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1 00:00:01,600 00:00:03,359 MAEVE O'MEARA: Tonight on The Chefs' Line MAEVE O'MEARA: Tonight on The Chefs' Line
2 00:00:03,560 00:00:05,040 it's the final showdown it's the final showdown
3 00:00:05,240 00:00:08,759 between the head chef from Mexican restaurant El Publico between the head chef from Mexican restaurant El Publico
4 00:00:08,960 00:00:11,240 and last home cook standing, Flor. and last home cook standing, Flor.
5 00:00:11,439 00:00:14,160 All week, she's showcased her Mexican culture All week, she's showcased her Mexican culture
6 00:00:14,359 00:00:16,920 using authentic family recipes... using authentic family recipes...
7 00:00:17,120 00:00:19,879 FLOR: I think it's important to show all Australia FLOR: I think it's important to show all Australia
8 00:00:20,079 00:00:21,960 the way that the Mexicans cook. the way that the Mexicans cook.
9 00:00:22,160 00:00:25,960 ..and delivered outstanding dishes filled with heart and heritage. ..and delivered outstanding dishes filled with heart and heritage.
10 00:00:26,160 00:00:27,960 Congratulations, Flor. Congratulations, Flor.
11 00:00:28,160 00:00:31,320 You win best plate on the pass, so you get this trophy. You win best plate on the pass, so you get this trophy.
12 00:00:31,519 00:00:32,799 (APPLAUSE) (APPLAUSE)
13 00:00:33,000 00:00:34,679 Now, it's the ultimate food fight Now, it's the ultimate food fight
14 00:00:34,880 00:00:38,119 to discover if a home cook can beat the professional. to discover if a home cook can beat the professional.
15 00:00:38,320 00:00:41,439 The pressure's on. We really want to win and it's my time to shine. The pressure's on. We really want to win and it's my time to shine.
16 00:00:41,640 00:00:46,880 Judged by executive chef Dan Hong, renowned chef Mark Olive Judged by executive chef Dan Hong, renowned chef Mark Olive
17 00:00:47,079 00:00:49,399 and food writer Melissa Leong. and food writer Melissa Leong.
18 00:00:49,600 00:00:51,200 Let's cook! Let's cook!
19 00:00:51,399 00:00:52,679 Will Flor have what it takes Will Flor have what it takes
20 00:00:52,880 00:00:56,159 to outcook the most experienced of the Chefs' Line? to outcook the most experienced of the Chefs' Line?
21 00:01:06,879 00:01:08,159 Smells good. Smells good.
22 00:01:08,359 00:01:10,039 Mexican week has been a tough contest... Mexican week has been a tough contest...
23 00:01:10,239 00:01:12,439 Are you sure you're going to get everything plated? Are you sure you're going to get everything plated?
24 00:01:12,640 00:01:14,840 ..between four talented home cooks ..between four talented home cooks
25 00:01:15,039 00:01:17,879 and the chefs' line of El Publico restaurant. and the chefs' line of El Publico restaurant.
26 00:01:18,079 00:01:20,400 Now, just one home cook remains... Now, just one home cook remains...
27 00:01:20,599 00:01:22,480 This is my chiles en nogada. This is my chiles en nogada.
28 00:01:22,680 00:01:25,719 ..33-year-old Mexican-born Flor. ..33-year-old Mexican-born Flor.
29 00:01:25,920 00:01:28,159 It's a very popular, very traditional dish. It's a very popular, very traditional dish.
30 00:01:28,359 00:01:31,319 I'm happy to be here and represent the Mexican community. I'm happy to be here and represent the Mexican community.
31 00:01:31,519 00:01:37,479 All the flavours and the spices and the way that we cook. All the flavours and the spices and the way that we cook.
32 00:01:37,680 00:01:41,039 With a lifetime of cooking Mexican cuisine behind her... With a lifetime of cooking Mexican cuisine behind her...
33 00:01:41,240 00:01:42,759 Mmm. Yum! Mmm. Yum!
34 00:01:42,960 00:01:47,200 ..Flor now takes on Tommy, the head chef of El Publico. ..Flor now takes on Tommy, the head chef of El Publico.
35 00:01:48,240 00:01:52,920 This Perth restaurant is known for modernising classic Mexican recipes. This Perth restaurant is known for modernising classic Mexican recipes.
36 00:01:53,120 00:01:57,479 We try and do a traditional style of cuisine, with a modern twist. We try and do a traditional style of cuisine, with a modern twist.
37 00:01:57,680 00:02:00,680 So, this is El Publico's carne apache with pepitas. So, this is El Publico's carne apache with pepitas.
38 00:02:00,879 00:02:02,959 Beautifully fried little baby capers. Beautifully fried little baby capers.
39 00:02:03,159 00:02:07,239 There's no reason why we have to follow the age-old recipes. There's no reason why we have to follow the age-old recipes.
40 00:02:07,439 00:02:08,719 We can make it our own. We can make it our own.
41 00:02:08,919 00:02:10,439 We can adapt it to the Australian palate We can adapt it to the Australian palate
42 00:02:10,639 00:02:12,120 and what people enjoy. and what people enjoy.
43 00:02:12,319 00:02:13,960 Thanks, Gianni. Thanks, Gianni.
44 00:02:15,120 00:02:19,159 The ocean trout and that orange zest really just brings that alive. The ocean trout and that orange zest really just brings that alive.
45 00:02:19,360 00:02:22,120 This is a battle between the contemporary approach of a chef This is a battle between the contemporary approach of a chef
46 00:02:22,319 00:02:25,240 and the tradition and heritage of a home cook. and the tradition and heritage of a home cook.
47 00:02:27,280 00:02:30,079 Good evening and welcome to the Chefs' Line. Good evening and welcome to the Chefs' Line.
48 00:02:30,280 00:02:34,280 It's a Mexican stand-off between passionate home cook Flor It's a Mexican stand-off between passionate home cook Flor
49 00:02:34,479 00:02:36,439 and head chef Tommy. and head chef Tommy.
50 00:02:37,520 00:02:40,599 Flor, did you ever imagine that your Mexican cooking Flor, did you ever imagine that your Mexican cooking
51 00:02:40,800 00:02:43,680 could measure up against a professional restaurant? could measure up against a professional restaurant?
52 00:02:43,879 00:02:46,039 Never. No. Never. No.
53 00:02:46,240 00:02:48,920 Last night, you won best plate on the pass Last night, you won best plate on the pass
54 00:02:49,120 00:02:50,759 against sous-chef Gianni. against sous-chef Gianni.
55 00:02:50,960 00:02:54,639 Do you think you can do it tonight, against head chef Tommy? Do you think you can do it tonight, against head chef Tommy?
56 00:02:54,840 00:02:59,719 I hope so, and I think I will represent any dish very well. I hope so, and I think I will represent any dish very well.
57 00:03:01,120 00:03:04,400 Tommy, what is Mexican food all about? Tommy, what is Mexican food all about?
58 00:03:04,599 00:03:08,680 It's a party. It's... full of flavour, it's full of colour. It's a party. It's... full of flavour, it's full of colour.
59 00:03:08,879 00:03:10,159 And it's got a new lease of life. And it's got a new lease of life.
60 00:03:10,360 00:03:13,000 There's some chefs out there doing some amazing things, There's some chefs out there doing some amazing things,
61 00:03:13,199 00:03:16,840 and it's great to be up here and show everyone what I've got. and it's great to be up here and show everyone what I've got.
62 00:03:17,039 00:03:20,400 Well, I guess you both want to know what you'll be cooking tonight. Well, I guess you both want to know what you'll be cooking tonight.
63 00:03:20,599 00:03:22,560 We want to taste your best... We want to taste your best...
64 00:03:22,759 00:03:24,199 ..mole. ..mole.
65 00:03:25,560 00:03:30,120 MAEVE O'MEARA: Mole refers to a multitude of rich Mexican sauces. MAEVE O'MEARA: Mole refers to a multitude of rich Mexican sauces.
66 00:03:30,319 00:03:32,560 The most common is mole poblano, The most common is mole poblano,
67 00:03:32,759 00:03:36,800 which, at its most elaborate, can contain up to 100 ingredients, which, at its most elaborate, can contain up to 100 ingredients,
68 00:03:37,000 00:03:39,159 including chocolate, chilli, including chocolate, chilli,
69 00:03:39,360 00:03:43,520 fruit, vegetables, nuts, seeds and spices. fruit, vegetables, nuts, seeds and spices.
70 00:03:43,719 00:03:47,360 Deep and flavoursome, it complements pork or poultry. Deep and flavoursome, it complements pork or poultry.
71 00:03:49,000 00:03:53,000 And it's up to you to decide what you put with it. And it's up to you to decide what you put with it.
72 00:03:53,199 00:03:56,520 The judge that will be blind tasting tonight... The judge that will be blind tasting tonight...
73 00:03:56,719 00:03:58,079 ..is Dan. ..is Dan.
74 00:03:58,280 00:04:01,000 Well, I love big, bold and spicy flavours, Well, I love big, bold and spicy flavours,
75 00:04:01,199 00:04:03,120 and that's what I expect to see tonight. and that's what I expect to see tonight.
76 00:04:03,319 00:04:06,960 Dan will taste and judge both interpretations of mole Dan will taste and judge both interpretations of mole
77 00:04:07,159 00:04:11,520 without knowing if they were made by Flor or by head chef Tommy. without knowing if they were made by Flor or by head chef Tommy.
78 00:04:11,719 00:04:14,680 You'll have two hours. Let's cook. You'll have two hours. Let's cook.
79 00:04:16,480 00:04:17,920 Vamos, Tommy. Come on, bro. Vamos, Tommy. Come on, bro.
80 00:04:28,800 00:04:31,319 FLOR: I'm very happy to be here today, FLOR: I'm very happy to be here today,
81 00:04:31,519 00:04:33,360 because I'm confident because I'm confident
82 00:04:33,560 00:04:37,040 and I'm happy to represent Mexican culture, and I'm happy to represent Mexican culture,
83 00:04:37,240 00:04:39,920 traditions, the way that we cook. traditions, the way that we cook.
84 00:04:41,519 00:04:43,040 TOMMY: Yeah, tonight, the pressure's on. TOMMY: Yeah, tonight, the pressure's on.
85 00:04:43,240 00:04:44,519 We really want to win. We really want to win.
86 00:04:44,720 00:04:46,600 The home cooks have got two. We've only got one. The home cooks have got two. We've only got one.
87 00:04:46,800 00:04:48,840 And it's my time to shine. And it's my time to shine.
88 00:04:51,600 00:04:56,000 I'm making mole poblano with chicken, chocolate, I'm making mole poblano with chicken, chocolate,
89 00:04:56,199 00:05:01,079 and Mexican rice with peas, carrots and corn. and Mexican rice with peas, carrots and corn.
90 00:05:01,279 00:05:05,279 First of all, I have to toast some dry chillies, First of all, I have to toast some dry chillies,
91 00:05:05,480 00:05:10,360 also the sesame seeds, toast some cloves, garlic, also the sesame seeds, toast some cloves, garlic,
92 00:05:10,560 00:05:14,199 the cinnamon with the aniseed. the cinnamon with the aniseed.
93 00:05:14,399 00:05:17,560 So, at the moment, I think I have seven ingredients. So, at the moment, I think I have seven ingredients.
94 00:05:17,759 00:05:20,319 Usually, nowadays, no-one has time. Usually, nowadays, no-one has time.
95 00:05:20,519 00:05:24,000 Everyone buys it in a can. You know, it's easy. Everyone buys it in a can. You know, it's easy.
96 00:05:24,199 00:05:28,240 But in the small towns in Mexico, they don't have even electricity. But in the small towns in Mexico, they don't have even electricity.
97 00:05:28,439 00:05:29,920 They're still doing it by hand. They're still doing it by hand.
98 00:05:30,120 00:05:31,879 So, that's why I decided to do it So, that's why I decided to do it
99 00:05:32,079 00:05:35,240 because I really want to represent indigenous people because I really want to represent indigenous people
100 00:05:35,439 00:05:37,000 that do it in this way. that do it in this way.
101 00:05:37,199 00:05:38,840 I will try my best. I will try my best.
102 00:05:40,840 00:05:42,759 El Publico's version of mole, El Publico's version of mole,
103 00:05:42,959 00:05:46,560 which is a mole I learned from Maximo Bistrot in Mexico City, which is a mole I learned from Maximo Bistrot in Mexico City,
104 00:05:46,759 00:05:50,120 and I'm actually going to use a poussin, which is a baby chicken. and I'm actually going to use a poussin, which is a baby chicken.
105 00:05:50,319 00:05:52,079 So, this is a modern style of mole. So, this is a modern style of mole.
106 00:05:52,279 00:05:55,480 It's a bit lighter. The mole is well balanced. It's a bit lighter. The mole is well balanced.
107 00:05:55,680 00:05:58,360 It represents a modern style of Mexican cuisine. It represents a modern style of Mexican cuisine.
108 00:05:58,560 00:06:00,639 OK, one pot, we've just got a basic boil, OK, one pot, we've just got a basic boil,
109 00:06:00,839 00:06:02,759 which is just black turtle beans. which is just black turtle beans.
110 00:06:02,959 00:06:06,759 We've got half an onion, jalapeno, some cascabel chilli, We've got half an onion, jalapeno, some cascabel chilli,
111 00:06:06,959 00:06:09,079 and some epazote, fresh. and some epazote, fresh.
112 00:06:09,279 00:06:11,360 First step would be to get the beans on. First step would be to get the beans on.
113 00:06:11,560 00:06:13,600 That's an hour-and-a-half cook time. That's an hour-and-a-half cook time.
114 00:06:13,800 00:06:17,240 From there, you would go to the nuts, seeds and chillies. From there, you would go to the nuts, seeds and chillies.
115 00:06:17,439 00:06:20,639 And now I'm about to prepare the spices for the mole, And now I'm about to prepare the spices for the mole,
116 00:06:20,839 00:06:23,000 and it actually uses macadamia nuts. and it actually uses macadamia nuts.
117 00:06:23,199 00:06:26,560 The nuts, seeds and chillies are just toasted, The nuts, seeds and chillies are just toasted,
118 00:06:26,759 00:06:28,279 they're not overly bitter. they're not overly bitter.
119 00:06:28,480 00:06:32,040 GIANNI: Beans on, tomatoes in, nuts and spices in, chef. GIANNI: Beans on, tomatoes in, nuts and spices in, chef.
120 00:06:36,360 00:06:38,920 This mole, because everything's handmade, This mole, because everything's handmade,
121 00:06:39,120 00:06:41,240 needs to have a lot of texture. needs to have a lot of texture.
122 00:06:41,439 00:06:44,000 I had a lot of ingredients. I had a lot of ingredients.
123 00:06:44,199 00:06:50,399 Each one has to be toasted, fried and also crushed in the mortar. Each one has to be toasted, fried and also crushed in the mortar.
124 00:06:50,600 00:06:53,560 Right now, I have a chipotle chilli. Right now, I have a chipotle chilli.
125 00:06:53,759 00:06:56,079 It needs to be boiled because even if you toast it, It needs to be boiled because even if you toast it,
126 00:06:56,279 00:06:58,319 it doesn't have the same texture. it doesn't have the same texture.
127 00:06:58,519 00:06:59,840 So, it needs to be boiled. So, it needs to be boiled.
128 00:07:00,040 00:07:03,079 And when it's soft, I will also smash on my mortar. And when it's soft, I will also smash on my mortar.
129 00:07:03,279 00:07:09,120 The flavours are very intense and if you try it for the first time, The flavours are very intense and if you try it for the first time,
130 00:07:09,319 00:07:11,439 I'm pretty sure everyone will love it. I'm pretty sure everyone will love it.
131 00:07:15,160 00:07:19,240 Alright, so we are starting the most important part of the mole - Alright, so we are starting the most important part of the mole -
132 00:07:19,439 00:07:20,720 the chilli. the chilli.
133 00:07:20,920 00:07:25,439 The chillies I've got here is guajillo, ancho and pasilla, The chillies I've got here is guajillo, ancho and pasilla,
134 00:07:25,639 00:07:27,240 which is the holy trinity of chilli. which is the holy trinity of chilli.
135 00:07:27,439 00:07:30,079 Those three chillies together are called the holy trinity. Those three chillies together are called the holy trinity.
136 00:07:30,279 00:07:32,000 Chillies are bang-on. Chillies are bang-on.
137 00:07:32,199 00:07:34,399 Looking good, chef. Looking good, chef. You've got this. Looking good, chef. Looking good, chef. You've got this.
138 00:07:34,600 00:07:35,879 Thanks, bro. Thanks, bro.
139 00:07:36,079 00:07:39,000 Look, there's holy trinities all over the world's cuisine - Look, there's holy trinities all over the world's cuisine -
140 00:07:39,199 00:07:42,120 Vietnamese and Indian, it's just three flavours Vietnamese and Indian, it's just three flavours
141 00:07:42,319 00:07:44,000 that really represent that cuisine. that really represent that cuisine.
142 00:07:44,199 00:07:46,720 When you dry them, the characters build When you dry them, the characters build
143 00:07:46,920 00:07:50,199 and it's just a total different product. and it's just a total different product.
144 00:07:50,399 00:07:53,279 You toast off your chillies, you cook that out, You toast off your chillies, you cook that out,
145 00:07:53,480 00:07:56,920 you develop the flavours and you process it into the mole. you develop the flavours and you process it into the mole.
146 00:07:57,120 00:07:58,519 It's the heart of the mole, really. It's the heart of the mole, really.
147 00:07:58,720 00:08:02,480 Love that combination and I like to use those flavours as much as I can. Love that combination and I like to use those flavours as much as I can.
148 00:08:02,680 00:08:06,120 And it's the hero of the dish. The hero of the dish. And it's the hero of the dish. The hero of the dish.
149 00:08:42,240 00:08:43,919 Viva Mexico. Viva. Viva Mexico. Viva.
150 00:08:47,960 00:08:52,120 Flor. An ancient indigenous recipe. Tell us about it. Flor. An ancient indigenous recipe. Tell us about it.
151 00:08:52,320 00:08:56,399 That's right. Actually, the version of mole is mole poblano. That's right. Actually, the version of mole is mole poblano.
152 00:08:56,600 00:08:58,960 From the city of Puebla. From the city of Puebla.
153 00:08:59,159 00:09:02,000 Wonderful. So, what makes a mole poblano special? Wonderful. So, what makes a mole poblano special?
154 00:09:02,200 00:09:04,679 The chocolate. I will use two kind of chocolates. The chocolate. I will use two kind of chocolates.
155 00:09:04,879 00:09:07,879 One is sweet and the other one is bitter. One is sweet and the other one is bitter.
156 00:09:08,080 00:09:10,279 Chocolate being indigenous to the country too, Chocolate being indigenous to the country too,
157 00:09:10,480 00:09:12,279 and your indigenous heritage. and your indigenous heritage.
158 00:09:12,480 00:09:15,600 The chocolate comes from the Aztecs. The chocolate comes from the Aztecs.
159 00:09:15,799 00:09:19,759 Even we put chocolate in different dishes and it's... Even we put chocolate in different dishes and it's...
160 00:09:19,960 00:09:22,799 Yeah, amazing the ways that we combine. Yeah, amazing the ways that we combine.
161 00:09:23,000 00:09:25,759 I think for people that haven't tasted mole poblano before, I think for people that haven't tasted mole poblano before,
162 00:09:25,960 00:09:29,000 they think, "Ooh, chocolate in a savoury dish - they think, "Ooh, chocolate in a savoury dish -
163 00:09:29,200 00:09:30,879 "isn't that going to be weird?" "isn't that going to be weird?"
164 00:09:31,080 00:09:33,639 But in this dish, this is not a sweet dish, is it? But in this dish, this is not a sweet dish, is it?
165 00:09:33,840 00:09:37,279 No, it's a balance between sweet and spicy. No, it's a balance between sweet and spicy.
166 00:09:37,480 00:09:39,639 Well, look, you're looking really relaxed there, Flor. Well, look, you're looking really relaxed there, Flor.
167 00:09:39,840 00:09:42,919 You need to really vamoose 'cause it's the final. You need to really vamoose 'cause it's the final.
168 00:09:43,120 00:09:44,639 Yeah, yeah, I know! Yeah, yeah, I know!
169 00:09:46,679 00:09:48,240 Tommy tortilla. Tommy tortilla.
170 00:09:48,440 00:09:50,720 I believe the masa I made today was perfect. I believe the masa I made today was perfect.
171 00:09:50,919 00:09:53,799 FLOR: When I saw the results, I was very happy. FLOR: When I saw the results, I was very happy.
172 00:09:54,000 00:09:56,720 Look, it smells great and it looks great. Look, it smells great and it looks great.
173 00:09:56,919 00:10:00,679 And the best plate on the pass is... And the best plate on the pass is...
174 00:10:00,879 00:10:02,399 Viva Mexico. Viva Mexico.
175 00:10:08,279 00:10:11,399 Holy moly, you've got one hour to go. Holy moly, you've got one hour to go.
176 00:10:11,600 00:10:15,799 MAEVE O'MEARA: It's Mexican week, and El Publico head chef Tommy Payne MAEVE O'MEARA: It's Mexican week, and El Publico head chef Tommy Payne
177 00:10:16,000 00:10:20,519 is up against Mexican-born home cook Flor in a mole challenge. is up against Mexican-born home cook Flor in a mole challenge.
178 00:10:20,720 00:10:22,360 So, Tommy, what are you cooking? So, Tommy, what are you cooking?
179 00:10:22,559 00:10:24,440 I've got my basic boil on for my beans. I've got my basic boil on for my beans.
180 00:10:24,639 00:10:27,000 Blind-tasting judge Dan will decide Blind-tasting judge Dan will decide
181 00:10:27,200 00:10:29,679 whose interpretation impressed the most, whose interpretation impressed the most,
182 00:10:29,879 00:10:33,240 without seeing which dish was created by whom. without seeing which dish was created by whom.
183 00:10:33,440 00:10:35,200 There are many different types of mole. There are many different types of mole.
184 00:10:35,399 00:10:37,879 Mole is traditionally served with meat, Mole is traditionally served with meat,
185 00:10:38,080 00:10:42,000 and I'm looking for something like rice or tortillas and I'm looking for something like rice or tortillas
186 00:10:42,200 00:10:45,679 to really balance out that spice, the heat, to really balance out that spice, the heat,
187 00:10:45,879 00:10:48,440 the chocolate bitterness, if they are adding chocolate. the chocolate bitterness, if they are adding chocolate.
188 00:10:48,639 00:10:52,000 The mole I want to see tonight has to be really complex The mole I want to see tonight has to be really complex
189 00:10:52,200 00:10:54,679 and have that depth of flavour that I'm looking for. and have that depth of flavour that I'm looking for.
190 00:11:01,120 00:11:04,679 Tommy. What's your version here of mole? Tommy. What's your version here of mole?
191 00:11:04,879 00:11:07,559 So today, we're doing poussin, which is a baby chicken, So today, we're doing poussin, which is a baby chicken,
192 00:11:07,759 00:11:10,519 which we're going to serve with mole Maximo, which we're going to serve with mole Maximo,
193 00:11:10,720 00:11:13,639 which is a mole I learned in my travels in Mexico City. which is a mole I learned in my travels in Mexico City.
194 00:11:13,840 00:11:15,960 Actually has macadamia nuts in the mole. Actually has macadamia nuts in the mole.
195 00:11:16,159 00:11:18,840 You know macadamia nuts are indigenous to Australia. You know macadamia nuts are indigenous to Australia.
196 00:11:19,039 00:11:21,240 I do, but they've found their way to Mexico I do, but they've found their way to Mexico
197 00:11:21,440 00:11:23,320 and now they've come back again. and now they've come back again.
198 00:11:23,519 00:11:26,559 So, the poussin, I have spatchcocked, So, the poussin, I have spatchcocked,
199 00:11:26,759 00:11:29,240 removed its backbone, removed all the breast plates, removed its backbone, removed all the breast plates,
200 00:11:29,440 00:11:31,639 taken out the thigh bone and seasoned it taken out the thigh bone and seasoned it
201 00:11:31,840 00:11:33,879 with the holy trinity oil. with the holy trinity oil.
202 00:11:34,080 00:11:35,799 MELISSA LEONG: What other elements do you have here MELISSA LEONG: What other elements do you have here
203 00:11:36,000 00:11:37,639 that you want to make sure you get right? that you want to make sure you get right?
204 00:11:37,840 00:11:41,320 The beans, they have to be just cooked. Not falling apart. The beans, they have to be just cooked. Not falling apart.
205 00:11:41,519 00:11:43,039 We're gonna serve them whole. We're gonna serve them whole.
206 00:11:43,240 00:11:45,720 But we are gonna refry them with some more onions, But we are gonna refry them with some more onions,
207 00:11:45,919 00:11:50,080 some more garlic, some more chilli and some more seasoning. some more garlic, some more chilli and some more seasoning.
208 00:11:50,279 00:11:51,799 So, we have to get that part right. So, we have to get that part right.
209 00:11:52,000 00:11:53,360 The chicken has got to be bang-on, The chicken has got to be bang-on,
210 00:11:53,559 00:11:55,559 it's got to be cooked perfectly, seasoned well. it's got to be cooked perfectly, seasoned well.
211 00:11:55,759 00:11:57,960 Obviously, the tortillas to mop it all up. Obviously, the tortillas to mop it all up.
212 00:11:58,159 00:12:01,799 Has to be soft and springy and cooked well. Has to be soft and springy and cooked well.
213 00:12:02,000 00:12:05,279 OK, well, Dan loves big flavours, so I hope you really bring OK, well, Dan loves big flavours, so I hope you really bring
214 00:12:05,480 00:12:06,919 that big flavour to the pass tonight. that big flavour to the pass tonight.
215 00:12:07,120 00:12:08,960 Thanks, guys. Wonderful. Thanks, guys. Wonderful.
216 00:12:09,159 00:12:10,600 Good luck. Good luck.
217 00:12:13,080 00:12:16,519 OK, right now, I am doing my Mexican rice. OK, right now, I am doing my Mexican rice.
218 00:12:16,720 00:12:20,639 What you need to do is put the rice on the pot. What you need to do is put the rice on the pot.
219 00:12:20,840 00:12:23,639 A little bit of oil and stir-frying the rice. A little bit of oil and stir-frying the rice.
220 00:12:23,840 00:12:30,440 After, you need to add the salsa with tomato, onion, garlic After, you need to add the salsa with tomato, onion, garlic
221 00:12:30,639 00:12:34,720 and one of my secret ingredients, chilli. and one of my secret ingredients, chilli.
222 00:12:34,919 00:12:39,679 You need to put one cup of rice with two and a half of chicken stock, You need to put one cup of rice with two and a half of chicken stock,
223 00:12:39,879 00:12:43,720 fry a little the peas and also the corn. fry a little the peas and also the corn.
224 00:12:43,919 00:12:48,720 Mexican rice needs to be perfect. Not watery. Mexican rice needs to be perfect. Not watery.
225 00:12:48,919 00:12:51,879 You don't need to put a lot of condiments. You don't need to put a lot of condiments.
226 00:12:52,080 00:12:56,639 The flavour of the tomato, I think, make the balance perfectly. The flavour of the tomato, I think, make the balance perfectly.
227 00:12:58,759 00:13:03,159 Everything's great. Beans are cooked, the mole is ticking away. Everything's great. Beans are cooked, the mole is ticking away.
228 00:13:03,360 00:13:06,919 The spices are a minute away to be added to that. The spices are a minute away to be added to that.
229 00:13:07,120 00:13:10,120 So, the plan of the chicken tonight was to use a barbecue. So, the plan of the chicken tonight was to use a barbecue.
230 00:13:10,320 00:13:12,480 Just to build some foundations of flavour, Just to build some foundations of flavour,
231 00:13:12,679 00:13:14,159 we're gonna try and get some smoke we're gonna try and get some smoke
232 00:13:14,360 00:13:16,919 and some of the fats to drip into the coals and some of the fats to drip into the coals
233 00:13:17,120 00:13:20,279 and create a bit of fire, which will impart a great flavour and create a bit of fire, which will impart a great flavour
234 00:13:20,480 00:13:22,440 and just add a new dimension to the dish. and just add a new dimension to the dish.
235 00:13:22,639 00:13:24,679 About to ball up my tortillas, About to ball up my tortillas,
236 00:13:24,879 00:13:26,639 pick the coriander and we're getting close. pick the coriander and we're getting close.
237 00:13:26,840 00:13:28,399 The perfect tortilla is all about the masa. The perfect tortilla is all about the masa.
238 00:13:28,600 00:13:32,200 It's a dough made from corn and it's a great product to work with. It's a dough made from corn and it's a great product to work with.
239 00:13:32,399 00:13:34,480 You have to get the right amount of liquid You have to get the right amount of liquid
240 00:13:34,679 00:13:37,000 and the right amount of salt into your masa. and the right amount of salt into your masa.
241 00:13:37,200 00:13:39,440 I believe the masa I made today was perfect. I believe the masa I made today was perfect.
242 00:13:39,639 00:13:41,519 GIANNI: Tortillas look banging, chef. GIANNI: Tortillas look banging, chef.
243 00:13:41,720 00:13:43,440 Nice and thin, man. Nice and thin. Nice and thin, man. Nice and thin.
244 00:13:43,639 00:13:45,440 I also have my secret weapon. I also have my secret weapon.
245 00:13:45,639 00:13:47,919 Our tortilla press I actually made with my old man Our tortilla press I actually made with my old man
246 00:13:48,120 00:13:51,559 and it was a great project for me and him, and it works perfectly. and it was a great project for me and him, and it works perfectly.
247 00:13:51,759 00:13:53,519 Tommy tortilla! (LAUGHS) Tommy tortilla! (LAUGHS)
248 00:13:53,720 00:13:55,200 Si, senor! Si, senor!
249 00:13:56,240 00:13:58,039 Go, chef. Go, chef.
250 00:13:59,879 00:14:03,679 At the moment, I am doing my blue corn tortillas. At the moment, I am doing my blue corn tortillas.
251 00:14:03,879 00:14:06,000 In Mexico, we have a lot of variety of corn. In Mexico, we have a lot of variety of corn.
252 00:14:06,200 00:14:09,480 We have yellow, white, purple, blue. We have yellow, white, purple, blue.
253 00:14:09,679 00:14:14,799 The flavour of the blue corn is a little bit more strong. The flavour of the blue corn is a little bit more strong.
254 00:14:15,000 00:14:18,799 I think that the flavour of the blue tortillas I think that the flavour of the blue tortillas
255 00:14:19,000 00:14:21,440 is quite well balanced with the mole. is quite well balanced with the mole.
256 00:14:21,639 00:14:25,519 The tortillas should be round, in a small circle. The tortillas should be round, in a small circle.
257 00:14:25,720 00:14:27,399 These ones actually are soft These ones actually are soft
258 00:14:27,600 00:14:30,120 but at the same time, they are not crunchy. but at the same time, they are not crunchy.
259 00:14:30,320 00:14:35,000 In Mexico, you eat the tortilla, the mole, some rice and, yeah... In Mexico, you eat the tortilla, the mole, some rice and, yeah...
260 00:14:35,200 00:14:39,240 Five minutes to go before we need your plate on the pass, thanks. Five minutes to go before we need your plate on the pass, thanks.
261 00:14:46,919 00:14:48,399 Yeah, once your mole's cooked out, Yeah, once your mole's cooked out,
262 00:14:48,600 00:14:51,039 what you really want to do is process it super smooth. what you really want to do is process it super smooth.
263 00:14:51,240 00:14:55,240 Luckily, with today's technology, we've got a Vitamix or a Thermomix Luckily, with today's technology, we've got a Vitamix or a Thermomix
264 00:14:55,440 00:14:57,399 and it really just finishes the product well. and it really just finishes the product well.
265 00:14:58,960 00:15:05,120 I wanted my mole poblano rich, thick, full of flavour, I wanted my mole poblano rich, thick, full of flavour,
266 00:15:05,320 00:15:08,600 a little bit spicy but at the same time, sweet. a little bit spicy but at the same time, sweet.
267 00:15:11,320 00:15:13,120 The plate was pretty much spot-on. The plate was pretty much spot-on.
268 00:15:13,320 00:15:15,720 We got the mole right, we got the beans right, We got the mole right, we got the beans right,
269 00:15:15,919 00:15:17,279 we got the tortillas right we got the tortillas right
270 00:15:17,480 00:15:19,279 and the chicken just came through right at the end and the chicken just came through right at the end
271 00:15:19,480 00:15:21,080 and I was really happy with the plate. and I was really happy with the plate.
272 00:15:22,480 00:15:24,240 I'm very happy. I'm very happy.
273 00:15:24,440 00:15:28,399 When I saw the results and when I run to put up my plate, When I saw the results and when I run to put up my plate,
274 00:15:28,600 00:15:32,720 yeah, I really enjoyed and I was... I was very happy. yeah, I really enjoyed and I was... I was very happy.
275 00:15:32,919 00:15:37,039 One minute! You have one minute to get your plate on the pass, Tommy! One minute! You have one minute to get your plate on the pass, Tommy!
276 00:15:41,240 00:15:42,919 (APPLAUSE) (APPLAUSE)
277 00:15:43,120 00:15:44,600 Great work. Great work.
278 00:15:50,759 00:15:54,279 MAEVE O'MEARA: The final showdown for Mexican week is over. MAEVE O'MEARA: The final showdown for Mexican week is over.
279 00:15:54,480 00:15:58,559 Home cook Flor has been battling El Publico head chef Tommy Payne Home cook Flor has been battling El Publico head chef Tommy Payne
280 00:15:58,759 00:16:00,720 in a classic mole challenge. in a classic mole challenge.
281 00:16:00,919 00:16:03,799 I think it was very close. Yeah, it was close. It was close. I think it was very close. Yeah, it was close. It was close.
282 00:16:04,000 00:16:09,639 Blind-tasting judge Dan has no idea who's prepared which dish. Blind-tasting judge Dan has no idea who's prepared which dish.
283 00:16:09,840 00:16:11,639 Dan, the aroma in here. Dan, the aroma in here.
284 00:16:11,840 00:16:14,600 Yeah, look, it smells great and it looks great. Yeah, look, it smells great and it looks great.
285 00:16:14,799 00:16:17,840 I love how they both have served tortillas on the side. I love how they both have served tortillas on the side.
286 00:16:18,039 00:16:23,559 Very Mexican and two very different plates of mole interpreted. Very Mexican and two very different plates of mole interpreted.
287 00:16:23,759 00:16:25,519 (SNIFFS) It smells great. (SNIFFS) It smells great.
288 00:16:26,919 00:16:28,600 MELISSA LEONG: This is chicken mole poblano MELISSA LEONG: This is chicken mole poblano
289 00:16:28,799 00:16:31,360 with red rice and blue corn tortillas. with red rice and blue corn tortillas.
290 00:16:31,559 00:16:35,240 Yum! The hero is the mole. Yum! The hero is the mole.
291 00:16:35,440 00:16:38,840 And it looks very dark, very rich, it looks very thick as well. And it looks very dark, very rich, it looks very thick as well.
292 00:16:39,039 00:16:41,200 You know, it looks like it's got a lot of flavour. You know, it looks like it's got a lot of flavour.
293 00:16:41,399 00:16:43,200 Dig in, Dan. Dig in, Dan.
294 00:16:43,399 00:16:45,559 Chicken - very nice and tender. Chicken - very nice and tender.
295 00:16:47,679 00:16:50,720 I love this. Do it yourself taco. I love this. Do it yourself taco.
296 00:16:52,080 00:16:54,879 Get this in there. Little bit of rice. Get this in there. Little bit of rice.
297 00:16:56,799 00:16:58,600 You can smell that from here. You can smell that from here.
298 00:16:58,799 00:17:01,080 I love blue corn tortillas. Mm. I love blue corn tortillas. Mm.
299 00:17:05,200 00:17:09,519 That mole has a lot of depth. Really nutty. That mole has a lot of depth. Really nutty.
300 00:17:09,720 00:17:11,880 I can taste those sesame seeds as well. I can taste those sesame seeds as well.
301 00:17:12,079 00:17:14,880 A little bit bitter, which I expect from a mole, you know. A little bit bitter, which I expect from a mole, you know.
302 00:17:15,079 00:17:16,400 Is there chocolate in there? Yeah. Is there chocolate in there? Yeah.
303 00:17:16,599 00:17:20,240 There is. That chicken - really tender. There is. That chicken - really tender.
304 00:17:20,440 00:17:24,319 It is sweeter than other moles that I've tried but I'm Vietnamese - It is sweeter than other moles that I've tried but I'm Vietnamese -
305 00:17:24,519 00:17:26,359 I like that sweet note to it, you know? I like that sweet note to it, you know?
306 00:17:26,559 00:17:28,799 It really counteracts that bitterness of the chocolate. It really counteracts that bitterness of the chocolate.
307 00:17:29,000 00:17:31,920 So, it's a great mole. So, it's a great mole.
308 00:17:32,119 00:17:33,720 How's the rice, Dan? How's the rice, Dan?
309 00:17:33,920 00:17:37,599 Look, the rice is nice, if a little bit under-seasoned. Look, the rice is nice, if a little bit under-seasoned.
310 00:17:37,799 00:17:39,920 Like, just with salt - a little bit. Like, just with salt - a little bit.
311 00:17:40,119 00:17:42,079 Surprised, Dan, to see a blue tortilla? Surprised, Dan, to see a blue tortilla?
312 00:17:42,279 00:17:43,920 Yeah, it was a surprise Yeah, it was a surprise
313 00:17:44,119 00:17:46,400 because you don't really see them much in Australia. because you don't really see them much in Australia.
314 00:17:46,599 00:17:49,559 First time I've eaten one since I've been in Mexico City. First time I've eaten one since I've been in Mexico City.
315 00:17:49,759 00:17:52,559 This is everything I expected a mole to be. This is everything I expected a mole to be.
316 00:17:52,759 00:17:55,839 It's rich, it's spiced, It's rich, it's spiced,
317 00:17:56,039 00:17:58,759 it's sweet, it's bitter. it's sweet, it's bitter.
318 00:17:58,960 00:18:00,319 It's really good, it's just that It's really good, it's just that
319 00:18:00,519 00:18:02,680 that rice was a little bit of a let-down. that rice was a little bit of a let-down.
320 00:18:02,880 00:18:04,680 Well, let's move on to the next one. Well, let's move on to the next one.
321 00:18:04,880 00:18:09,440 Spatchcock with mole Maximo, refried beans and tortillas. Spatchcock with mole Maximo, refried beans and tortillas.
322 00:18:09,640 00:18:13,279 It looks great, I can smell that barbecued chicken. It looks great, I can smell that barbecued chicken.
323 00:18:13,480 00:18:17,200 Who doesn't love that smell? That's, like, one of the best smells ever! Who doesn't love that smell? That's, like, one of the best smells ever!
324 00:18:17,400 00:18:19,759 The mole - not as dark as that one, The mole - not as dark as that one,
325 00:18:19,960 00:18:23,400 but, you know, it's not about the colour, it's about the flavour. but, you know, it's not about the colour, it's about the flavour.
326 00:18:23,599 00:18:25,079 Dig in. Dig in.
327 00:18:27,880 00:18:29,200 Lovely and tender. Lovely and tender.
328 00:18:29,400 00:18:33,160 Mmm. This is how you do it. Mmm. This is how you do it.
329 00:18:43,200 00:18:45,079 There's a few faces there. There's a few faces there.
330 00:18:45,279 00:18:47,200 This mole is very different to that mole. This mole is very different to that mole.
331 00:18:47,400 00:18:49,079 It's a lot lighter. It's a lot lighter.
332 00:18:49,279 00:18:50,920 The spice is there, the heat is there, The spice is there, the heat is there,
333 00:18:51,119 00:18:54,599 the acidity is there, and it has that balance as well. the acidity is there, and it has that balance as well.
334 00:18:54,799 00:18:57,279 The beans are really nice on this. The beans are really nice on this.
335 00:18:57,480 00:19:01,839 That mole, combined with that caramelisation of the spatchcock, That mole, combined with that caramelisation of the spatchcock,
336 00:19:02,039 00:19:03,519 pretty damn good. pretty damn good.
337 00:19:03,720 00:19:08,279 A lot of love and attention went into the oil mix. Was it worth it? A lot of love and attention went into the oil mix. Was it worth it?
338 00:19:08,480 00:19:10,640 I think it was worth it because when I ate it, I think it was worth it because when I ate it,
339 00:19:10,839 00:19:15,279 it was probably the combination of the chilli oil and that mole it was probably the combination of the chilli oil and that mole
340 00:19:15,480 00:19:17,839 that really took it to the next level. that really took it to the next level.
341 00:19:18,039 00:19:20,799 It's called a holy trinity chilli oil, It's called a holy trinity chilli oil,
342 00:19:21,000 00:19:23,319 so was it a religious experience? so was it a religious experience?
343 00:19:23,519 00:19:25,079 It's a pretty damn good chilli oil. It's a pretty damn good chilli oil.
344 00:19:25,279 00:19:28,160 And the tortilla, Dan? The tortilla is great. And the tortilla, Dan? The tortilla is great.
345 00:19:28,359 00:19:31,119 Pretty much every battle, they had to make tortillas Pretty much every battle, they had to make tortillas
346 00:19:31,319 00:19:35,440 so I expect the tortillas to be great in the final battle. so I expect the tortillas to be great in the final battle.
347 00:19:35,640 00:19:37,000 Well, does it get your blessing? Well, does it get your blessing?
348 00:19:37,200 00:19:39,200 They both get my blessing. They both get my blessing.
349 00:19:39,400 00:19:45,519 This one is rich, nutty, chocolatey. This one is acidic, bright, spicy. This one is rich, nutty, chocolatey. This one is acidic, bright, spicy.
350 00:19:45,720 00:19:47,960 They're both really, really delicious. They're both really, really delicious.
351 00:19:48,160 00:19:50,279 In different ways. In different ways.
352 00:19:50,480 00:19:52,680 This is the final of Mexican week. This is the final of Mexican week.
353 00:19:52,880 00:19:54,839 You have a big decision to make, Dan. You have a big decision to make, Dan.
354 00:19:55,039 00:19:57,519 Chicken - great on both. Mole - great on both. Chicken - great on both. Mole - great on both.
355 00:19:57,720 00:20:01,599 Tortillas - fantastic. It's gonna be hard for me to decide. Tortillas - fantastic. It's gonna be hard for me to decide.
356 00:20:07,759 00:20:11,200 MAEVE O'MEARA: It's the final competition night of Mexican week. MAEVE O'MEARA: It's the final competition night of Mexican week.
357 00:20:11,400 00:20:15,680 Home cook, Flor, has taken on El Publico's head chef, Tommy Payne. Home cook, Flor, has taken on El Publico's head chef, Tommy Payne.
358 00:20:15,880 00:20:18,119 Tonight's blind-tasting judge Dan Tonight's blind-tasting judge Dan
359 00:20:18,319 00:20:22,039 is ready to announce which mole dish he thinks is best. is ready to announce which mole dish he thinks is best.
360 00:20:22,240 00:20:24,000 What has been wonderful about this week What has been wonderful about this week
361 00:20:24,200 00:20:27,759 is the diversity of Mexican cuisine on display. is the diversity of Mexican cuisine on display.
362 00:20:27,960 00:20:31,359 Flor, how are you feeling, doll? Flor, how are you feeling, doll?
363 00:20:31,559 00:20:33,599 I am feeling pretty nervous. I am feeling pretty nervous.
364 00:20:33,799 00:20:36,079 Very emotional right now. Very emotional right now.
365 00:20:36,279 00:20:39,680 Very proud of representing my Mexican community. Very proud of representing my Mexican community.
366 00:20:39,880 00:20:42,079 Tommy, how do you think you went? Tommy, how do you think you went?
367 00:20:42,279 00:20:44,640 I'm happy with the dish. All the elements were really good. I'm happy with the dish. All the elements were really good.
368 00:20:44,839 00:20:46,839 It was a good... good experience. It was a good... good experience.
369 00:20:47,039 00:20:48,559 Are you impressed with Flor's cooking Are you impressed with Flor's cooking
370 00:20:48,759 00:20:50,119 and what she's done this week? and what she's done this week?
371 00:20:50,319 00:20:52,759 Flor has made it this far for a reason. Flor has made it this far for a reason.
372 00:20:52,960 00:20:55,200 Her food has been spot-on. Her food has been spot-on.
373 00:20:56,240 00:20:58,000 Now for the decider. Now for the decider.
374 00:20:58,200 00:21:02,960 Dan, please tell us which was your favourite plate on the pass tonight. Dan, please tell us which was your favourite plate on the pass tonight.
375 00:21:03,160 00:21:06,519 Well, mole, to me, is all about that depth of flavour Well, mole, to me, is all about that depth of flavour
376 00:21:06,720 00:21:09,400 and also about great balance as well. and also about great balance as well.
377 00:21:09,599 00:21:12,680 We had two amazing moles on the pass. We had two amazing moles on the pass.
378 00:21:12,880 00:21:16,079 One was really rich and bittersweet One was really rich and bittersweet
379 00:21:16,279 00:21:18,720 and the other one was a little bit lighter and the other one was a little bit lighter
380 00:21:18,920 00:21:20,799 and more like sweet and sour. and more like sweet and sour.
381 00:21:21,000 00:21:24,920 And the best plate on the pass is... And the best plate on the pass is...
382 00:21:30,279 00:21:32,440 ..the spatchcock mole. ..the spatchcock mole.
383 00:21:35,440 00:21:37,720 (APPLAUSE) (APPLAUSE)
384 00:21:44,960 00:21:46,759 Well done, chef Tommy. Well done, chef Tommy.
385 00:21:46,960 00:21:50,880 I love how you barbecued that spatchcock. I love how you barbecued that spatchcock.
386 00:21:51,079 00:21:53,079 It really gave that extra depth of flavour, It really gave that extra depth of flavour,
387 00:21:53,279 00:21:55,000 that beautiful charred skin, that beautiful charred skin,
388 00:21:55,200 00:21:57,000 and the mole really had that balance. and the mole really had that balance.
389 00:21:57,200 00:22:00,920 And that chilli oil really brought it all together and it was delicious. And that chilli oil really brought it all together and it was delicious.
390 00:22:01,119 00:22:02,960 Well done. Thanks, chef. Well done. Thanks, chef.
391 00:22:03,160 00:22:04,440 It was a good way to finish. It was a good way to finish.
392 00:22:04,640 00:22:07,319 I believe we cooked really well this week, as did the home cooks, I believe we cooked really well this week, as did the home cooks,
393 00:22:07,519 00:22:09,440 and I think it was a great way to finish it off. and I think it was a great way to finish it off.
394 00:22:09,640 00:22:12,839 Flor! Your mole was incredible. Flor! Your mole was incredible.
395 00:22:13,039 00:22:16,680 It was so rich. It had so much flavour. It was so rich. It had so much flavour.
396 00:22:16,880 00:22:18,240 That chicken was perfectly cooked. That chicken was perfectly cooked.
397 00:22:18,440 00:22:21,400 And those tortillas - I haven't had a blue corn tortilla And those tortillas - I haven't had a blue corn tortilla
398 00:22:21,599 00:22:23,400 since the last time I was in Mexico City. since the last time I was in Mexico City.
399 00:22:23,599 00:22:25,799 So, I was so happy to see them. So, I was so happy to see them.
400 00:22:26,000 00:22:31,240 You have really cooked all this week with all your heart and your soul You have really cooked all this week with all your heart and your soul
401 00:22:31,440 00:22:34,359 and it's really shown on every single plate that you've put up on the pass, and it's really shown on every single plate that you've put up on the pass,
402 00:22:34,559 00:22:38,279 so you should be so proud of yourself that you've come this far. so you should be so proud of yourself that you've come this far.
403 00:22:38,480 00:22:42,799 I'm very proud, very happy. Um... yeah. I'm very proud, very happy. Um... yeah.
404 00:22:44,920 00:22:49,799 I loved the time here, the chefs, the judges, I loved the time here, the chefs, the judges,
405 00:22:50,000 00:22:52,480 the competitors, the nice people. the competitors, the nice people.
406 00:22:52,680 00:22:54,279 MARK OLIVE: Well done. Congratulations. MARK OLIVE: Well done. Congratulations.
407 00:22:54,480 00:22:56,279 (APPLAUSE) (APPLAUSE)
408 00:22:59,599 00:23:00,960 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
409 00:23:01,160 00:23:02,880 Oh, my! So good. Oh, my! So good.
410 00:23:03,079 00:23:06,720 ..join me to explore El Publico's vibrant and diverse menu... ..join me to explore El Publico's vibrant and diverse menu...
411 00:23:06,920 00:23:09,759 Fresh, sexy, great way to start a meal. Fresh, sexy, great way to start a meal.
412 00:23:09,960 00:23:12,720 ..and enjoy the ultimate Mexican fiesta. ..and enjoy the ultimate Mexican fiesta.
413 00:23:12,920 00:23:15,720 That pork is extraordinary. Delicious. That pork is extraordinary. Delicious.