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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. |