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1 | 00:00:01,040 | 00:00:02,720 | MAEVE O'MEARA: This week on The Chefs' Line, | MAEVE O'MEARA: This week on The Chefs' Line, |
2 | 00:00:02,919 | 00:00:05,559 | we're celebrating a cuisine with a long and diverse history. | we're celebrating a cuisine with a long and diverse history. |
3 | 00:00:05,759 | 00:00:08,160 | DAN HONG: Wow. This is next level. | DAN HONG: Wow. This is next level. |
4 | 00:00:08,359 | 00:00:09,839 | It's Mexican cuisine, | It's Mexican cuisine, |
5 | 00:00:10,039 | 00:00:13,400 | believed to be derived from the ancient Mayan Indians. | believed to be derived from the ancient Mayan Indians. |
6 | 00:00:13,599 | 00:00:15,519 | Oh, my. So good. | Oh, my. So good. |
7 | 00:00:16,879 | 00:00:20,359 | It's been a week of culinary stand-offs between four home cooks... | It's been a week of culinary stand-offs between four home cooks... |
8 | 00:00:20,559 | 00:00:22,839 | It's delicious. Looks like something from a restaurant. | It's delicious. Looks like something from a restaurant. |
9 | 00:00:23,039 | 00:00:25,719 | ..and the professionals from Perth restaurant El Publico... | ..and the professionals from Perth restaurant El Publico... |
10 | 00:00:25,920 | 00:00:27,559 | MELISSA LEONG: Oh. Wow. | MELISSA LEONG: Oh. Wow. |
11 | 00:00:27,760 | 00:00:29,399 | ..which resulted in a two-all draw. | ..which resulted in a two-all draw. |
12 | 00:00:29,600 | 00:00:31,320 | Congratulations. Whoo! | Congratulations. Whoo! |
13 | 00:00:31,519 | 00:00:34,000 | You win best plate on the pass. | You win best plate on the pass. |
14 | 00:00:34,200 | 00:00:35,560 | Tonight I head to Perth | Tonight I head to Perth |
15 | 00:00:35,759 | 00:00:39,799 | to meet the team who cooked this vibrant, fresh and fun cuisine. | to meet the team who cooked this vibrant, fresh and fun cuisine. |
16 | 00:00:46,560 | 00:00:50,600 | One of the cuisines we love most but know least about is Mexican. | One of the cuisines we love most but know least about is Mexican. |
17 | 00:00:50,799 | 00:00:52,679 | Australia knows tacos and tortillas, | Australia knows tacos and tortillas, |
18 | 00:00:52,880 | 00:00:54,159 | but we're yet to discover | but we're yet to discover |
19 | 00:00:54,359 | 00:00:57,759 | the complexities of this exceptional world cuisine. | the complexities of this exceptional world cuisine. |
20 | 00:00:57,960 | 00:01:01,600 | In Perth, the young team are working hard to help our tastebuds dance. | In Perth, the young team are working hard to help our tastebuds dance. |
21 | 00:01:01,799 | 00:01:03,600 | Welcome to El Publico. | Welcome to El Publico. |
22 | 00:01:05,879 | 00:01:08,879 | El Publico is leading the charge in Mexican food in Perth. | El Publico is leading the charge in Mexican food in Perth. |
23 | 00:01:09,079 | 00:01:13,319 | Head chef Tommy Payne's love of this simple yet complex cuisine | Head chef Tommy Payne's love of this simple yet complex cuisine |
24 | 00:01:13,519 | 00:01:15,840 | came from eating at this very restaurant. | came from eating at this very restaurant. |
25 | 00:01:16,039 | 00:01:18,599 | The first time I dined at El Publico before I worked here, | The first time I dined at El Publico before I worked here, |
26 | 00:01:18,799 | 00:01:20,280 | I fell in love with the cuisine. | I fell in love with the cuisine. |
27 | 00:01:20,480 | 00:01:21,920 | I saw a job was available - | I saw a job was available - |
28 | 00:01:22,120 | 00:01:24,719 | I applied for it, and then the rest is history. | I applied for it, and then the rest is history. |
29 | 00:01:24,920 | 00:01:26,840 | He then travelled to Mexico | He then travelled to Mexico |
30 | 00:01:27,039 | 00:01:30,200 | and immersed himself in the culture and its food. | and immersed himself in the culture and its food. |
31 | 00:01:30,400 | 00:01:32,680 | I was completely blown away by the flavours | I was completely blown away by the flavours |
32 | 00:01:32,879 | 00:01:35,200 | and just quality of the Mexican food there. | and just quality of the Mexican food there. |
33 | 00:01:35,400 | 00:01:39,840 | Um... it definitely influenced the way I see Mexican food - | Um... it definitely influenced the way I see Mexican food - |
34 | 00:01:40,039 | 00:01:41,479 | by the salsas that I use, | by the salsas that I use, |
35 | 00:01:41,680 | 00:01:44,479 | by the freshness of the ingredients that I ensure every day. | by the freshness of the ingredients that I ensure every day. |
36 | 00:01:44,680 | 00:01:48,079 | Tommy prides himself on the authentic ingredients and flavours | Tommy prides himself on the authentic ingredients and flavours |
37 | 00:01:48,280 | 00:01:50,120 | he combines to create his food. | he combines to create his food. |
38 | 00:01:50,319 | 00:01:51,879 | The perfect example - | The perfect example - |
39 | 00:01:52,079 | 00:01:55,560 | the daily preparation of the Mexican staple, tortillas. | the daily preparation of the Mexican staple, tortillas. |
40 | 00:01:56,560 | 00:01:59,240 | Why is it important that you make your own tortillas here? | Why is it important that you make your own tortillas here? |
41 | 00:01:59,439 | 00:02:00,840 | The freshness. | The freshness. |
42 | 00:02:01,040 | 00:02:03,200 | Um... when you're getting a tortilla out of a packet, | Um... when you're getting a tortilla out of a packet, |
43 | 00:02:03,400 | 00:02:04,680 | it's just not the same. | it's just not the same. |
44 | 00:02:04,879 | 00:02:06,920 | When it's cooked fresh, it's unbelievable. | When it's cooked fresh, it's unbelievable. |
45 | 00:02:07,120 | 00:02:08,599 | It's one of the world's great foods. | It's one of the world's great foods. |
46 | 00:02:08,800 | 00:02:10,360 | It's got a slight chewiness to it. | It's got a slight chewiness to it. |
47 | 00:02:10,560 | 00:02:12,599 | It's got bite, it's got flavour. | It's got bite, it's got flavour. |
48 | 00:02:12,800 | 00:02:14,680 | It's, um... a completely different product. | It's, um... a completely different product. |
49 | 00:02:14,879 | 00:02:17,800 | So every morning you make up a dough using... | So every morning you make up a dough using... |
50 | 00:02:18,000 | 00:02:19,280 | This is the masa. | This is the masa. |
51 | 00:02:19,479 | 00:02:23,039 | This is the dough made from the corn. | This is the dough made from the corn. |
52 | 00:02:23,240 | 00:02:25,800 | We get it dried in Australia. | We get it dried in Australia. |
53 | 00:02:26,000 | 00:02:27,680 | It's imported from Mexico. | It's imported from Mexico. |
54 | 00:02:27,879 | 00:02:29,840 | It's like a white cornflour, almost, isn't it? | It's like a white cornflour, almost, isn't it? |
55 | 00:02:30,039 | 00:02:31,439 | It's a white cornflour. | It's a white cornflour. |
56 | 00:02:31,639 | 00:02:34,360 | So it's important to have your dough at the right consistency - | So it's important to have your dough at the right consistency - |
57 | 00:02:34,560 | 00:02:36,280 | not too dry, not too wet - | not too dry, not too wet - |
58 | 00:02:36,479 | 00:02:38,479 | for this machine to really work well. | for this machine to really work well. |
59 | 00:02:38,680 | 00:02:41,319 | Show me how it works. OK. Yeah. | Show me how it works. OK. Yeah. |
60 | 00:02:41,520 | 00:02:44,400 | So we just put some dough here in between the rollers. | So we just put some dough here in between the rollers. |
61 | 00:02:44,599 | 00:02:46,199 | This machine has a cutter, | This machine has a cutter, |
62 | 00:02:46,400 | 00:02:49,400 | and it will produce a perfect tortilla every time. | and it will produce a perfect tortilla every time. |
63 | 00:02:49,599 | 00:02:51,879 | We make it freshly cooked just before service, | We make it freshly cooked just before service, |
64 | 00:02:52,079 | 00:02:54,360 | and it really gives a uniqueness to El Publico, | and it really gives a uniqueness to El Publico, |
65 | 00:02:54,560 | 00:02:56,360 | because it's fresh every day. | because it's fresh every day. |
66 | 00:02:56,560 | 00:02:59,879 | So this is a perfect circle. Amazing when cooked. | So this is a perfect circle. Amazing when cooked. |
67 | 00:03:00,080 | 00:03:01,719 | If you get the consistency of the dough right, | If you get the consistency of the dough right, |
68 | 00:03:01,919 | 00:03:04,479 | it'll puff in front of your eyes on the grill. | it'll puff in front of your eyes on the grill. |
69 | 00:03:05,759 | 00:03:07,199 | How many do make every day? | How many do make every day? |
70 | 00:03:07,400 | 00:03:10,599 | At El Publico, we make about 500 tortillas a day. | At El Publico, we make about 500 tortillas a day. |
71 | 00:03:10,800 | 00:03:14,840 | Um... if there's any tortillas left over at the end of the night, | Um... if there's any tortillas left over at the end of the night, |
72 | 00:03:15,039 | 00:03:18,000 | we can fry them into the totopos, which is the corn chip. | we can fry them into the totopos, which is the corn chip. |
73 | 00:03:18,199 | 00:03:19,599 | Ah. | Ah. |
74 | 00:03:19,800 | 00:03:21,479 | Mexican-born sous-chef Gianni | Mexican-born sous-chef Gianni |
75 | 00:03:21,680 | 00:03:25,280 | brings experience and knowledge to the El Publico kitchen. | brings experience and knowledge to the El Publico kitchen. |
76 | 00:03:25,479 | 00:03:27,639 | This week he was up against two home cooks | This week he was up against two home cooks |
77 | 00:03:27,840 | 00:03:29,199 | as they were challenged | as they were challenged |
78 | 00:03:29,400 | 00:03:32,079 | to prepare the peasant breakfast dish chilaquiles. | to prepare the peasant breakfast dish chilaquiles. |
79 | 00:03:32,280 | 00:03:35,199 | The key ingredient is tortillas. | The key ingredient is tortillas. |
80 | 00:03:40,240 | 00:03:41,879 | Hello, Beck. Sorry. We're speaking Spanish. | Hello, Beck. Sorry. We're speaking Spanish. |
81 | 00:03:42,079 | 00:03:43,680 | You can't speak in code. That's not fair. | You can't speak in code. That's not fair. |
82 | 00:03:43,879 | 00:03:46,520 | While Gianni delivered an authentic dish... | While Gianni delivered an authentic dish... |
83 | 00:03:46,719 | 00:03:49,280 | Overall, everything works beautifully together, | Overall, everything works beautifully together, |
84 | 00:03:49,479 | 00:03:52,439 | and three salsas... great choice. | and three salsas... great choice. |
85 | 00:03:52,639 | 00:03:55,920 | ..he was pipped at the post by fellow Mexican Flor. | ..he was pipped at the post by fellow Mexican Flor. |
86 | 00:03:56,120 | 00:03:57,439 | Ooh la la. | Ooh la la. |
87 | 00:03:57,639 | 00:03:59,719 | DAN HONG: They definitely look like layers of flavours. | DAN HONG: They definitely look like layers of flavours. |
88 | 00:03:59,920 | 00:04:02,159 | Look at that. Look at that. | Look at that. Look at that. |
89 | 00:04:02,360 | 00:04:05,360 | The acidity of the salsa verde | The acidity of the salsa verde |
90 | 00:04:05,560 | 00:04:08,919 | with the richness of all of these other ingredients... | with the richness of all of these other ingredients... |
91 | 00:04:09,120 | 00:04:11,680 | ..make for one hell of a chilaquiles. | ..make for one hell of a chilaquiles. |
92 | 00:04:11,879 | 00:04:15,400 | Gianni is now going to prepare a popular street snack | Gianni is now going to prepare a popular street snack |
93 | 00:04:15,599 | 00:04:18,079 | that shows the versatility of tortillas. | that shows the versatility of tortillas. |
94 | 00:04:18,279 | 00:04:20,399 | Gianni, what are you gonna make today? | Gianni, what are you gonna make today? |
95 | 00:04:20,600 | 00:04:23,240 | We are making trout tostada. | We are making trout tostada. |
96 | 00:04:23,439 | 00:04:24,959 | Oh, beautiful ocean trout. | Oh, beautiful ocean trout. |
97 | 00:04:25,160 | 00:04:27,920 | Beautiful ocean trout here, which we're just gonna skin. | Beautiful ocean trout here, which we're just gonna skin. |
98 | 00:04:28,120 | 00:04:30,720 | Tostada? What is it? So you got tacos and tostadas. | Tostada? What is it? So you got tacos and tostadas. |
99 | 00:04:30,920 | 00:04:34,399 | Tostadas being the crispy ones, whereas tacos are the soft ones. | Tostadas being the crispy ones, whereas tacos are the soft ones. |
100 | 00:04:34,600 | 00:04:39,159 | Um... and, really, tostadas are mostly cold, whereas tacos are warm. | Um... and, really, tostadas are mostly cold, whereas tacos are warm. |
101 | 00:04:39,360 | 00:04:44,120 | To turn the soft taco into a tostada, Gianni deep-fries them until crisp. | To turn the soft taco into a tostada, Gianni deep-fries them until crisp. |
102 | 00:04:44,319 | 00:04:45,639 | Why is it | Why is it |
103 | 00:04:45,840 | 00:04:49,439 | that Australia has yet to really come across true Mexican food yet? | that Australia has yet to really come across true Mexican food yet? |
104 | 00:04:49,639 | 00:04:52,680 | I think the impression of international Mexican food | I think the impression of international Mexican food |
105 | 00:04:52,879 | 00:04:54,199 | is mostly Tex Mex, | is mostly Tex Mex, |
106 | 00:04:54,399 | 00:04:55,959 | and we've barely just scratched the surface | and we've barely just scratched the surface |
107 | 00:04:56,159 | 00:04:57,800 | with the rest of what Mexico has to offer, | with the rest of what Mexico has to offer, |
108 | 00:04:58,000 | 00:04:59,840 | which is why what we do is very interesting. | which is why what we do is very interesting. |
109 | 00:05:00,040 | 00:05:02,199 | What I like about Tommy's take on Mexican food | What I like about Tommy's take on Mexican food |
110 | 00:05:02,399 | 00:05:04,600 | is that he takes the elements of traditional cooking, | is that he takes the elements of traditional cooking, |
111 | 00:05:04,800 | 00:05:07,160 | but then has his modern look on it and his take on it, | but then has his modern look on it and his take on it, |
112 | 00:05:07,360 | 00:05:09,560 | using as much Mexican produce, | using as much Mexican produce, |
113 | 00:05:09,759 | 00:05:11,240 | but also using local Australian produce, | but also using local Australian produce, |
114 | 00:05:11,439 | 00:05:13,199 | which is championing a bit of both. | which is championing a bit of both. |
115 | 00:05:13,399 | 00:05:18,240 | A key seasoning to this dish contains an unexpected Australian native. | A key seasoning to this dish contains an unexpected Australian native. |
116 | 00:05:18,439 | 00:05:19,600 | These are green tree ants. | These are green tree ants. |
117 | 00:05:19,800 | 00:05:22,240 | So you can see the body is the round green bit | So you can see the body is the round green bit |
118 | 00:05:22,439 | 00:05:23,720 | and then the legs are sticking up. | and then the legs are sticking up. |
119 | 00:05:23,920 | 00:05:25,319 | And the flavour? Do you wanna give it a go? | And the flavour? Do you wanna give it a go? |
120 | 00:05:25,519 | 00:05:26,800 | I wanna give it a go. | I wanna give it a go. |
121 | 00:05:27,000 | 00:05:29,040 | But ants are very much part of Mexican food, aren't they? | But ants are very much part of Mexican food, aren't they? |
122 | 00:05:29,240 | 00:05:30,959 | They are indeed. Limey. | They are indeed. Limey. |
123 | 00:05:31,160 | 00:05:32,199 | Limey, like citrus. | Limey, like citrus. |
124 | 00:05:32,439 | 00:05:35,319 | So we're just folding through those green ants through the mayonnaise here. | So we're just folding through those green ants through the mayonnaise here. |
125 | 00:05:35,519 | 00:05:37,360 | Alright. So we're pretty much good to go now. | Alright. So we're pretty much good to go now. |
126 | 00:05:37,560 | 00:05:38,680 | I'll do a really light dress. | I'll do a really light dress. |
127 | 00:05:38,879 | 00:05:40,319 | We want the fish to be pretty much raw, | We want the fish to be pretty much raw, |
128 | 00:05:40,519 | 00:05:43,360 | but we want it to have that little citrus cure to it, | but we want it to have that little citrus cure to it, |
129 | 00:05:43,560 | 00:05:44,920 | just very, very lightly. | just very, very lightly. |
130 | 00:05:45,120 | 00:05:46,639 | So people could do this at home, Gianni. | So people could do this at home, Gianni. |
131 | 00:05:46,840 | 00:05:48,519 | So that's soy sauce and... | So that's soy sauce and... |
132 | 00:05:48,720 | 00:05:50,240 | Soy sauce and orange juice. | Soy sauce and orange juice. |
133 | 00:05:50,439 | 00:05:52,759 | So tostada, the crispy tortilla, we'll start with that. | So tostada, the crispy tortilla, we'll start with that. |
134 | 00:05:52,959 | 00:05:54,800 | Mm-hm. Then our ant mayonnaise. | Mm-hm. Then our ant mayonnaise. |
135 | 00:05:55,000 | 00:05:58,480 | There's not many restaurants you can say, "And here's our ant mayonnaise." | There's not many restaurants you can say, "And here's our ant mayonnaise." |
136 | 00:05:58,680 | 00:06:01,439 | I don't think there are many out there, Maeve, to be honest with you. | I don't think there are many out there, Maeve, to be honest with you. |
137 | 00:06:01,639 | 00:06:03,319 | Then we got our fish. | Then we got our fish. |
138 | 00:06:05,439 | 00:06:07,600 | That's such a beautiful-coloured fish too. | That's such a beautiful-coloured fish too. |
139 | 00:06:07,800 | 00:06:10,639 | It presents really well on the plate, especially with this dish. | It presents really well on the plate, especially with this dish. |
140 | 00:06:10,839 | 00:06:13,279 | We've got so many colours and elements going into it. | We've got so many colours and elements going into it. |
141 | 00:06:13,480 | 00:06:17,439 | To garnish, Gianni adds dried smoked chilli, segments of lime, | To garnish, Gianni adds dried smoked chilli, segments of lime, |
142 | 00:06:17,639 | 00:06:20,759 | deep-fried julienne of leek with sliced avocado. | deep-fried julienne of leek with sliced avocado. |
143 | 00:06:21,920 | 00:06:24,000 | I'll just freshen up with a bit of orange zest. | I'll just freshen up with a bit of orange zest. |
144 | 00:06:24,199 | 00:06:26,560 | Same kind of citrus flavour. | Same kind of citrus flavour. |
145 | 00:06:26,759 | 00:06:29,000 | Just finish it with a bit of coriander. | Just finish it with a bit of coriander. |
146 | 00:06:29,199 | 00:06:31,680 | OK, Maeve, so here we have our ocean trout tostada, | OK, Maeve, so here we have our ocean trout tostada, |
147 | 00:06:31,879 | 00:06:35,199 | which is inspired by Contramar's tuna tostada from Mexico City. | which is inspired by Contramar's tuna tostada from Mexico City. |
148 | 00:06:35,399 | 00:06:36,680 | Beautiful. | Beautiful. |
149 | 00:06:36,879 | 00:06:38,519 | The only way to do this, Maeve, is to get messy. | The only way to do this, Maeve, is to get messy. |
150 | 00:06:38,720 | 00:06:40,199 | Thanks, Gianni. OK. | Thanks, Gianni. OK. |
151 | 00:06:40,399 | 00:06:42,040 | (CRUNCH!) | (CRUNCH!) |
152 | 00:06:43,840 | 00:06:45,480 | Oh. That's fantastic. | Oh. That's fantastic. |
153 | 00:06:45,720 | 00:06:49,600 | The ocean trout and that orange zest really just brings that alive, doesn't it? | The ocean trout and that orange zest really just brings that alive, doesn't it? |
154 | 00:06:49,800 | 00:06:51,079 | It livens it quite a bit. | It livens it quite a bit. |
155 | 00:06:51,319 | 00:06:53,800 | And then you get that citrusness from the ants. Yes. | And then you get that citrusness from the ants. Yes. |
156 | 00:06:54,040 | 00:06:57,000 | You think it's just lime juice, but it's actually the lime flavour from the ants. | You think it's just lime juice, but it's actually the lime flavour from the ants. |
157 | 00:06:57,199 | 00:06:58,600 | That's what I love about this one. | That's what I love about this one. |
158 | 00:06:58,800 | 00:07:03,240 | Coming up, head chef Tommy gives raw beef a Mexican kick. | Coming up, head chef Tommy gives raw beef a Mexican kick. |
159 | 00:07:03,439 | 00:07:06,560 | Wow. That is fresh, sexy, smoky. | Wow. That is fresh, sexy, smoky. |
160 | 00:07:06,759 | 00:07:08,680 | Great way to start a meal. | Great way to start a meal. |
161 | 00:07:15,240 | 00:07:16,879 | Perth restaurant El Publico | Perth restaurant El Publico |
162 | 00:07:17,079 | 00:07:21,240 | presents a menu that celebrates the traditional flavours of Mexico, | presents a menu that celebrates the traditional flavours of Mexico, |
163 | 00:07:21,439 | 00:07:23,920 | which head chef Tommy Payne and his team | which head chef Tommy Payne and his team |
164 | 00:07:24,120 | 00:07:26,639 | interpret with an enthusiastic flair. | interpret with an enthusiastic flair. |
165 | 00:07:26,839 | 00:07:28,800 | I have a no rules version of Mexican food. | I have a no rules version of Mexican food. |
166 | 00:07:29,000 | 00:07:32,360 | I'm trying to take traditional food, street food, fine dining food, | I'm trying to take traditional food, street food, fine dining food, |
167 | 00:07:32,560 | 00:07:33,959 | food from all over the country, | food from all over the country, |
168 | 00:07:34,159 | 00:07:35,639 | bringing it to Australia | bringing it to Australia |
169 | 00:07:35,840 | 00:07:38,279 | and just putting Australia and El Publico's twist on it. | and just putting Australia and El Publico's twist on it. |
170 | 00:07:38,480 | 00:07:40,439 | This week in the Chefs' Line kitchen, | This week in the Chefs' Line kitchen, |
171 | 00:07:40,639 | 00:07:44,000 | Tommy took on Flor, the best of the home cooks. | Tommy took on Flor, the best of the home cooks. |
172 | 00:07:44,199 | 00:07:46,040 | Uh, I've started my mole. Yes. | Uh, I've started my mole. Yes. |
173 | 00:07:46,279 | 00:07:48,439 | I've got my basic boil on for my beans. Uh-huh. | I've got my basic boil on for my beans. Uh-huh. |
174 | 00:07:48,639 | 00:07:53,159 | I really want to represent indigenous people doing it this way. | I really want to represent indigenous people doing it this way. |
175 | 00:07:53,360 | 00:07:54,720 | I will try my best. | I will try my best. |
176 | 00:07:54,920 | 00:07:57,519 | Flor's Mexican heritage gave her the upper hand, | Flor's Mexican heritage gave her the upper hand, |
177 | 00:07:57,720 | 00:08:00,759 | and pushed Tommy's culinary talents to the limits... | and pushed Tommy's culinary talents to the limits... |
178 | 00:08:00,959 | 00:08:02,959 | Looking good, chef. Looking good, chef. You got this. | Looking good, chef. Looking good, chef. You got this. |
179 | 00:08:03,160 | 00:08:06,199 | ..presenting judge Dan with a very difficult decision. | ..presenting judge Dan with a very difficult decision. |
180 | 00:08:06,399 | 00:08:09,600 | DAN HONG: This one's rich, nutty, chocolatey. | DAN HONG: This one's rich, nutty, chocolatey. |
181 | 00:08:09,800 | 00:08:12,959 | This one's acidic, bright, spicy. | This one's acidic, bright, spicy. |
182 | 00:08:13,160 | 00:08:17,079 | They're both really, really delicious in different ways. | They're both really, really delicious in different ways. |
183 | 00:08:17,279 | 00:08:20,240 | And the best plate on the pass is... | And the best plate on the pass is... |
184 | 00:08:21,920 | 00:08:23,720 | ..the spatchcock mole. | ..the spatchcock mole. |
185 | 00:08:23,920 | 00:08:26,040 | (APPLAUSE) | (APPLAUSE) |
186 | 00:08:26,240 | 00:08:29,879 | Tommy is now preparing a dish that originates from France, | Tommy is now preparing a dish that originates from France, |
187 | 00:08:30,079 | 00:08:31,639 | but has been given a Mexican kick. | but has been given a Mexican kick. |
188 | 00:08:31,839 | 00:08:33,879 | Today we're gonna cook a carne apache. | Today we're gonna cook a carne apache. |
189 | 00:08:34,080 | 00:08:36,159 | It's a dish from northern Mexico. | It's a dish from northern Mexico. |
190 | 00:08:36,360 | 00:08:38,080 | It's actually a style of beef tartare. | It's actually a style of beef tartare. |
191 | 00:08:38,279 | 00:08:41,919 | So it's cooking it with lime juice just slightly, like a ceviche style. | So it's cooking it with lime juice just slightly, like a ceviche style. |
192 | 00:08:42,120 | 00:08:45,039 | The cut of beef we're using is a strip loin or porterhouse. | The cut of beef we're using is a strip loin or porterhouse. |
193 | 00:08:45,240 | 00:08:47,240 | I've just removed the fat and sinew. | I've just removed the fat and sinew. |
194 | 00:08:47,440 | 00:08:50,879 | So we're actually just gonna finely dice a lot of these ingredients. | So we're actually just gonna finely dice a lot of these ingredients. |
195 | 00:08:51,080 | 00:08:54,000 | Actually might start with the potato crisp, or papitas. | Actually might start with the potato crisp, or papitas. |
196 | 00:08:54,200 | 00:08:55,960 | We're just gonna slice it on a mandolin here. | We're just gonna slice it on a mandolin here. |
197 | 00:08:56,159 | 00:08:57,559 | They look lovely, | They look lovely, |
198 | 00:08:57,759 | 00:09:00,240 | and they look like they've got a nice waxiness to them as well. | and they look like they've got a nice waxiness to them as well. |
199 | 00:09:00,440 | 00:09:02,519 | These'll fry up amazing. Just like this. | These'll fry up amazing. Just like this. |
200 | 00:09:02,720 | 00:09:04,480 | Oh, look at that. You just throw them in. | Oh, look at that. You just throw them in. |
201 | 00:09:04,679 | 00:09:07,879 | We'll also just fry the, um... Lilliput capers at the same time. | We'll also just fry the, um... Lilliput capers at the same time. |
202 | 00:09:08,080 | 00:09:10,799 | A crispy caper is a thing of delight, Tommy. | A crispy caper is a thing of delight, Tommy. |
203 | 00:09:11,000 | 00:09:12,639 | To prepare the dressing, | To prepare the dressing, |
204 | 00:09:12,840 | 00:09:16,919 | Tommy emulsifies lime juice, vegetable oil, mustard | Tommy emulsifies lime juice, vegetable oil, mustard |
205 | 00:09:17,120 | 00:09:21,320 | and chipotle in adobo, made up of smoked dried jalapeno chillies. | and chipotle in adobo, made up of smoked dried jalapeno chillies. |
206 | 00:09:21,519 | 00:09:23,480 | So what sort of oil are you using in your dressing? | So what sort of oil are you using in your dressing? |
207 | 00:09:23,679 | 00:09:25,960 | It's just a neutral oil. Just a vegetable oil. | It's just a neutral oil. Just a vegetable oil. |
208 | 00:09:26,159 | 00:09:28,360 | This will just, um... give it a bit of shine | This will just, um... give it a bit of shine |
209 | 00:09:28,559 | 00:09:30,440 | and a little bit of mouthfeel as well. | and a little bit of mouthfeel as well. |
210 | 00:09:30,639 | 00:09:33,039 | Gee, you must go through a lot of limes here. | Gee, you must go through a lot of limes here. |
211 | 00:09:33,240 | 00:09:36,279 | We do. I think we're on about 160 kilo a week at the moment. | We do. I think we're on about 160 kilo a week at the moment. |
212 | 00:09:36,480 | 00:09:37,759 | Wow! | Wow! |
213 | 00:09:37,960 | 00:09:42,639 | So a portion of this is about 80g of raw beef. | So a portion of this is about 80g of raw beef. |
214 | 00:09:42,840 | 00:09:46,360 | So it'd be hard to slice this fine without chilling the beef. | So it'd be hard to slice this fine without chilling the beef. |
215 | 00:09:46,559 | 00:09:50,240 | Yeah, I think it's a really good idea to have your beef chilled. | Yeah, I think it's a really good idea to have your beef chilled. |
216 | 00:09:50,440 | 00:09:52,440 | About 10 minutes in the freezer is perfect. | About 10 minutes in the freezer is perfect. |
217 | 00:09:52,639 | 00:09:55,440 | And you really want your knives to be as sharp as possible. | And you really want your knives to be as sharp as possible. |
218 | 00:09:55,639 | 00:09:58,279 | It's actually best for tartares to use fresh beef. | It's actually best for tartares to use fresh beef. |
219 | 00:09:58,480 | 00:10:02,159 | You don't want it aged in any way. You want the freshness of the meat. | You don't want it aged in any way. You want the freshness of the meat. |
220 | 00:10:02,360 | 00:10:04,480 | I think that's plenty for today. Lovely. | I think that's plenty for today. Lovely. |
221 | 00:10:04,679 | 00:10:07,200 | So from here, we will do the pico de gallo, | So from here, we will do the pico de gallo, |
222 | 00:10:07,399 | 00:10:09,679 | which is tomato, onion and green chilli. | which is tomato, onion and green chilli. |
223 | 00:10:09,879 | 00:10:13,720 | Mexican food is famed for its use of accompanying salsas, | Mexican food is famed for its use of accompanying salsas, |
224 | 00:10:13,919 | 00:10:17,159 | which add freshness and sometimes extra heat. | which add freshness and sometimes extra heat. |
225 | 00:10:17,360 | 00:10:21,360 | So pico de gallo is probably the most well-known salsa of Mexico, | So pico de gallo is probably the most well-known salsa of Mexico, |
226 | 00:10:21,559 | 00:10:22,840 | do you think? | do you think? |
227 | 00:10:23,039 | 00:10:25,320 | Definitely. It just imparts a freshness and texture. | Definitely. It just imparts a freshness and texture. |
228 | 00:10:25,519 | 00:10:26,799 | It's delicious. | It's delicious. |
229 | 00:10:27,039 | 00:10:29,279 | It sparkles on your tastebuds, doesn't it? Definitely. | It sparkles on your tastebuds, doesn't it? Definitely. |
230 | 00:10:29,480 | 00:10:32,559 | All your dice is about the same size. Yep. | All your dice is about the same size. Yep. |
231 | 00:10:34,200 | 00:10:37,320 | Tommy then adds a couple of tablespoons of the chipotle dressing. | Tommy then adds a couple of tablespoons of the chipotle dressing. |
232 | 00:10:37,519 | 00:10:39,919 | Alright. That looks pretty good to me. | Alright. That looks pretty good to me. |
233 | 00:10:40,120 | 00:10:40,919 | Looks great. | Looks great. |
234 | 00:10:41,120 | 00:10:42,759 | Just a touch more lime juice, | Just a touch more lime juice, |
235 | 00:10:42,960 | 00:10:44,559 | just to get the acidity working on the beef. | just to get the acidity working on the beef. |
236 | 00:10:44,759 | 00:10:45,759 | Mmm. | Mmm. |
237 | 00:10:45,960 | 00:10:49,360 | Once the bubbling has stopped the moisture extracted, | Once the bubbling has stopped the moisture extracted, |
238 | 00:10:49,559 | 00:10:52,159 | you have the perfect potato chip. | you have the perfect potato chip. |
239 | 00:10:52,360 | 00:10:55,399 | So now we're just gonna season these potatoes just with some salt. | So now we're just gonna season these potatoes just with some salt. |
240 | 00:10:55,600 | 00:10:58,519 | I'm also gonna use some lime zest and some black pepper. | I'm also gonna use some lime zest and some black pepper. |
241 | 00:10:58,720 | 00:10:59,559 | Well, well. | Well, well. |
242 | 00:10:59,759 | 00:11:03,000 | I'm gonna do different things to my potato chips at home now. | I'm gonna do different things to my potato chips at home now. |
243 | 00:11:03,200 | 00:11:06,320 | We're ready to plate. The beef tartare goes into a ring mould. | We're ready to plate. The beef tartare goes into a ring mould. |
244 | 00:11:06,519 | 00:11:08,480 | I like to be generous with the potatoes | I like to be generous with the potatoes |
245 | 00:11:08,679 | 00:11:10,559 | 'cause everyone loves a good chip - I know I do. | 'cause everyone loves a good chip - I know I do. |
246 | 00:11:10,759 | 00:11:12,240 | Now we're gonna add the egg yolk. | Now we're gonna add the egg yolk. |
247 | 00:11:12,440 | 00:11:13,759 | Huevos perfecto, I like to call it. | Huevos perfecto, I like to call it. |
248 | 00:11:13,960 | 00:11:16,919 | Sous-vide at 65 degrees, one hour. | Sous-vide at 65 degrees, one hour. |
249 | 00:11:17,120 | 00:11:18,279 | Straight into the centre. | Straight into the centre. |
250 | 00:11:18,480 | 00:11:19,960 | Beautiful! | Beautiful! |
251 | 00:11:20,159 | 00:11:23,879 | And we just have some radish for garnish, some picked coriander. | And we just have some radish for garnish, some picked coriander. |
252 | 00:11:24,080 | 00:11:26,000 | Can't forget our capers. | Can't forget our capers. |
253 | 00:11:26,200 | 00:11:28,039 | Finishing touch is just a bit of dried chilli. | Finishing touch is just a bit of dried chilli. |
254 | 00:11:28,240 | 00:11:30,840 | This is chilli morita. Oh, very nice. | This is chilli morita. Oh, very nice. |
255 | 00:11:31,039 | 00:11:33,519 | So this is El Publico's carne apache with papitas. | So this is El Publico's carne apache with papitas. |
256 | 00:11:33,720 | 00:11:35,039 | Well done, Tommy! Thank you. | Well done, Tommy! Thank you. |
257 | 00:11:35,240 | 00:11:37,080 | Can't wait to try it. Let's taste. | Can't wait to try it. Let's taste. |
258 | 00:11:42,039 | 00:11:43,480 | Mmm. | Mmm. |
259 | 00:11:45,120 | 00:11:46,679 | Wow. | Wow. |
260 | 00:11:46,879 | 00:11:48,919 | That is fresh, sexy, smoky... | That is fresh, sexy, smoky... |
261 | 00:11:49,120 | 00:11:53,399 | I think it's a really well-balanced dish, and the customers love it. | I think it's a really well-balanced dish, and the customers love it. |
262 | 00:11:53,600 | 00:11:55,440 | I'm never gonna serve plain potato chips at home. | I'm never gonna serve plain potato chips at home. |
263 | 00:11:55,639 | 00:11:57,679 | Great way to start a meal. Thank you. | Great way to start a meal. Thank you. |
264 | 00:11:57,879 | 00:11:59,720 | Well done, chef. Thank you. Thank you. | Well done, chef. Thank you. Thank you. |
265 | 00:11:59,919 | 00:12:03,759 | Coming up, I meet the newest member of El Publico's chefs' line, | Coming up, I meet the newest member of El Publico's chefs' line, |
266 | 00:12:03,960 | 00:12:07,240 | who prepares one of Mexico's finest desserts. | who prepares one of Mexico's finest desserts. |
267 | 00:12:07,440 | 00:12:09,360 | Wow. That's a beautiful dessert. | Wow. That's a beautiful dessert. |
268 | 00:12:09,559 | 00:12:12,080 | I've just got so much caramel. I'm so happy. | I've just got so much caramel. I'm so happy. |
269 | 00:12:17,600 | 00:12:19,879 | I'm in Perth at restaurant El Publico. | I'm in Perth at restaurant El Publico. |
270 | 00:12:20,080 | 00:12:21,679 | There's a common perception | There's a common perception |
271 | 00:12:21,879 | 00:12:24,879 | that traditional Mexican is both spicy and heavy, | that traditional Mexican is both spicy and heavy, |
272 | 00:12:25,080 | 00:12:26,559 | however true Mexican food | however true Mexican food |
273 | 00:12:26,759 | 00:12:30,159 | is a combination of savoury and earthy flavours. | is a combination of savoury and earthy flavours. |
274 | 00:12:30,360 | 00:12:31,639 | It's colourful, | It's colourful, |
275 | 00:12:31,879 | 00:12:35,480 | with a lightness from the use of fresh herbs, vegetables, citrus and chilli. | with a lightness from the use of fresh herbs, vegetables, citrus and chilli. |
276 | 00:12:35,679 | 00:12:39,039 | Mexican food in Australia is still in its infancy. | Mexican food in Australia is still in its infancy. |
277 | 00:12:39,240 | 00:12:40,720 | A lot of it is Tex Mex, | A lot of it is Tex Mex, |
278 | 00:12:40,919 | 00:12:44,000 | whether it be sweet or overly cheesy | whether it be sweet or overly cheesy |
279 | 00:12:44,200 | 00:12:46,320 | or just things that aren't really Mexican food. | or just things that aren't really Mexican food. |
280 | 00:12:46,519 | 00:12:48,679 | This week in the Chefs' Line kitchen, | This week in the Chefs' Line kitchen, |
281 | 00:12:48,879 | 00:12:50,879 | head chef Tommy watched on nervously... | head chef Tommy watched on nervously... |
282 | 00:12:51,080 | 00:12:53,720 | It's like watching your kid's first day at school. | It's like watching your kid's first day at school. |
283 | 00:12:53,919 | 00:12:58,200 | ..as his team created food celebrating this vibrant cuisine, | ..as his team created food celebrating this vibrant cuisine, |
284 | 00:12:58,399 | 00:13:01,639 | from the ever-popular taco cooked by junior chef Aaron... | from the ever-popular taco cooked by junior chef Aaron... |
285 | 00:13:01,840 | 00:13:03,679 | Mmm. Wow. | Mmm. Wow. |
286 | 00:13:03,879 | 00:13:05,799 | They nailed that chicken taco. | They nailed that chicken taco. |
287 | 00:13:06,000 | 00:13:09,120 | ..to the more delicate flavours of seafood and citrus | ..to the more delicate flavours of seafood and citrus |
288 | 00:13:09,320 | 00:13:12,240 | in the fiery coastal dish aguachile, | in the fiery coastal dish aguachile, |
289 | 00:13:12,440 | 00:13:14,320 | prepared by station chef Chris. | prepared by station chef Chris. |
290 | 00:13:14,519 | 00:13:15,759 | Whoa. | Whoa. |
291 | 00:13:15,960 | 00:13:18,720 | That habanero is very hot. Ooh! | That habanero is very hot. Ooh! |
292 | 00:13:18,919 | 00:13:22,639 | Whilst the entire chef's line were battling the home cooks, | Whilst the entire chef's line were battling the home cooks, |
293 | 00:13:22,840 | 00:13:26,000 | new recruit Jesse was left holding the fort. | new recruit Jesse was left holding the fort. |
294 | 00:13:26,200 | 00:13:28,960 | What moments have you loved with Mexican food? | What moments have you loved with Mexican food? |
295 | 00:13:29,159 | 00:13:32,159 | Just learning so much about how such an ancient culture | Just learning so much about how such an ancient culture |
296 | 00:13:32,360 | 00:13:35,240 | has such a deep, rich history with cooking, | has such a deep, rich history with cooking, |
297 | 00:13:35,440 | 00:13:38,720 | because their sauces and stuff are so complex | because their sauces and stuff are so complex |
298 | 00:13:38,919 | 00:13:41,279 | the same way that the Chinese or the French are, | the same way that the Chinese or the French are, |
299 | 00:13:41,480 | 00:13:43,240 | which are, you know, such big cuisines, | which are, you know, such big cuisines, |
300 | 00:13:43,440 | 00:13:44,720 | and you don't even think about | and you don't even think about |
301 | 00:13:44,919 | 00:13:47,600 | how Mexico has such a deep, deep cooking culture. | how Mexico has such a deep, deep cooking culture. |
302 | 00:13:47,799 | 00:13:49,120 | What are you gonna cook today? | What are you gonna cook today? |
303 | 00:13:49,320 | 00:13:51,919 | I'm gonna cook a little honey flan. Or flan de miel. | I'm gonna cook a little honey flan. Or flan de miel. |
304 | 00:13:52,120 | 00:13:54,919 | Now, the flan is one of the national dessert of Mexico, isn't it? | Now, the flan is one of the national dessert of Mexico, isn't it? |
305 | 00:13:55,120 | 00:13:56,399 | That's exactly right. | That's exactly right. |
306 | 00:13:56,600 | 00:13:57,879 | Very classic, very simple, | Very classic, very simple, |
307 | 00:13:58,080 | 00:14:00,480 | but if you do it right, it can be a complete gamechanger. | but if you do it right, it can be a complete gamechanger. |
308 | 00:14:00,679 | 00:14:03,519 | So what we start with is just honey in the pot. | So what we start with is just honey in the pot. |
309 | 00:14:04,600 | 00:14:05,879 | So to go along with the honey, | So to go along with the honey, |
310 | 00:14:06,080 | 00:14:07,399 | we add a little bit of dark brown sugar. | we add a little bit of dark brown sugar. |
311 | 00:14:07,600 | 00:14:10,360 | It just increases the richness and the colour as well. | It just increases the richness and the colour as well. |
312 | 00:14:10,559 | 00:14:12,559 | Once we've got that all melted through, | Once we've got that all melted through, |
313 | 00:14:12,759 | 00:14:14,200 | what we're gonna do is, uh... | what we're gonna do is, uh... |
314 | 00:14:14,399 | 00:14:16,519 | ..we're just gonna pour that into the ramekins here. | ..we're just gonna pour that into the ramekins here. |
315 | 00:14:16,720 | 00:14:20,639 | Jesse then places the ramekins into the fridge to cool and set. | Jesse then places the ramekins into the fridge to cool and set. |
316 | 00:14:20,840 | 00:14:22,879 | To create the rich custard, | To create the rich custard, |
317 | 00:14:23,080 | 00:14:28,120 | Jesse then combines eggs, caster sugar, milk, cream and orange zest. | Jesse then combines eggs, caster sugar, milk, cream and orange zest. |
318 | 00:14:28,320 | 00:14:31,399 | But the star ingredient is fresh vanilla. | But the star ingredient is fresh vanilla. |
319 | 00:14:31,600 | 00:14:34,000 | Mexico's a major producer of vanilla, | Mexico's a major producer of vanilla, |
320 | 00:14:34,200 | 00:14:35,799 | and you have Mexican beans. | and you have Mexican beans. |
321 | 00:14:36,000 | 00:14:39,399 | So they should be soft. Soft and plump. Straightaway, smell. | So they should be soft. Soft and plump. Straightaway, smell. |
322 | 00:14:39,600 | 00:14:41,440 | People think vanilla is a boring flavour, | People think vanilla is a boring flavour, |
323 | 00:14:41,639 | 00:14:44,240 | but actually if it's done right, it's quite a strong, exotic flavour. | but actually if it's done right, it's quite a strong, exotic flavour. |
324 | 00:14:44,440 | 00:14:45,320 | Beautiful. | Beautiful. |
325 | 00:14:45,559 | 00:14:47,840 | Looks expensive, doesn't it, those little black dots? It does. | Looks expensive, doesn't it, those little black dots? It does. |
326 | 00:14:48,039 | 00:14:49,879 | To ensure even cooking, | To ensure even cooking, |
327 | 00:14:50,080 | 00:14:51,799 | the flans are placed in a bain-marie | the flans are placed in a bain-marie |
328 | 00:14:52,000 | 00:14:55,639 | and cooked at 170 degrees for 45 minutes. | and cooked at 170 degrees for 45 minutes. |
329 | 00:14:55,840 | 00:14:58,360 | A good dessert has many components, Jesse. | A good dessert has many components, Jesse. |
330 | 00:14:58,559 | 00:15:01,120 | That's exactly right. So what we have is a little mezcal snap. | That's exactly right. So what we have is a little mezcal snap. |
331 | 00:15:01,320 | 00:15:05,480 | So mezcal is one of the fortified drinks of Mexico? | So mezcal is one of the fortified drinks of Mexico? |
332 | 00:15:05,679 | 00:15:06,840 | So it's a similar to a tequila, | So it's a similar to a tequila, |
333 | 00:15:07,039 | 00:15:10,080 | but actually technically tequilas are mezcals. | but actually technically tequilas are mezcals. |
334 | 00:15:10,279 | 00:15:12,159 | So tequila is a mezcal from a specific region, | So tequila is a mezcal from a specific region, |
335 | 00:15:12,360 | 00:15:14,000 | using a specific type of agave, | using a specific type of agave, |
336 | 00:15:14,200 | 00:15:17,200 | whereas mezcal is all the different types of spirit. | whereas mezcal is all the different types of spirit. |
337 | 00:15:17,399 | 00:15:18,679 | I didn't know that. | I didn't know that. |
338 | 00:15:18,879 | 00:15:22,080 | And does... what flavour does it bring to a brandy snap? | And does... what flavour does it bring to a brandy snap? |
339 | 00:15:22,279 | 00:15:26,679 | So mezcal, it adds a smoky, herbaceous sort of flavour to it. | So mezcal, it adds a smoky, herbaceous sort of flavour to it. |
340 | 00:15:26,879 | 00:15:27,679 | Sounds great! | Sounds great! |
341 | 00:15:27,879 | 00:15:29,759 | What we're gonna do is we'll take this little biscuit | What we're gonna do is we'll take this little biscuit |
342 | 00:15:29,960 | 00:15:32,000 | we've made from flour, butter, little bit of sugar, | we've made from flour, butter, little bit of sugar, |
343 | 00:15:32,200 | 00:15:33,639 | chilli and then mezcal, | chilli and then mezcal, |
344 | 00:15:33,840 | 00:15:36,960 | and roll into small balls about that size. | and roll into small balls about that size. |
345 | 00:15:37,159 | 00:15:39,960 | OK. So these are how you cook them, and they just spread out? | OK. So these are how you cook them, and they just spread out? |
346 | 00:15:40,200 | 00:15:43,080 | Yeah, so we just make little balls, and then they'll flatten out. OK. | Yeah, so we just make little balls, and then they'll flatten out. OK. |
347 | 00:15:43,279 | 00:15:45,320 | The mezcal snaps then go into the oven | The mezcal snaps then go into the oven |
348 | 00:15:45,519 | 00:15:48,080 | for eight minutes at 180 degrees. | for eight minutes at 180 degrees. |
349 | 00:15:48,279 | 00:15:51,639 | Now the flans have cooled, it's the moment of truth. | Now the flans have cooled, it's the moment of truth. |
350 | 00:15:51,840 | 00:15:53,759 | Bit of love. (LAUGHS) | Bit of love. (LAUGHS) |
351 | 00:15:53,960 | 00:15:55,279 | (GASPS) | (GASPS) |
352 | 00:15:55,480 | 00:15:59,399 | Oh... that looks beautiful. | Oh... that looks beautiful. |
353 | 00:15:59,600 | 00:16:02,360 | Hopefully it tastes good as well. I'm sure it's extraordinary. | Hopefully it tastes good as well. I'm sure it's extraordinary. |
354 | 00:16:02,559 | 00:16:04,360 | So now what we do to just finish it off... | So now what we do to just finish it off... |
355 | 00:16:04,600 | 00:16:07,080 | These are little brandy snaps that we had. Oh, they're so beautiful. | These are little brandy snaps that we had. Oh, they're so beautiful. |
356 | 00:16:07,320 | 00:16:10,080 | After they come out of the oven, leave them to cool down for about 20 seconds, | After they come out of the oven, leave them to cool down for about 20 seconds, |
357 | 00:16:10,320 | 00:16:12,919 | and then you can sit 'em over something, or shape them however you want. | and then you can sit 'em over something, or shape them however you want. |
358 | 00:16:13,120 | 00:16:14,519 | Oh, so that gives them the little shape. | Oh, so that gives them the little shape. |
359 | 00:16:14,720 | 00:16:16,840 | Oh! So that sits on top of there. | Oh! So that sits on top of there. |
360 | 00:16:17,039 | 00:16:20,720 | The finishing touches include a scoop of sour cream ice-cream, | The finishing touches include a scoop of sour cream ice-cream, |
361 | 00:16:20,919 | 00:16:21,879 | goat milk caramel | goat milk caramel |
362 | 00:16:22,080 | 00:16:24,759 | and a sprinkling of sweetened milk powder. | and a sprinkling of sweetened milk powder. |
363 | 00:16:24,960 | 00:16:26,879 | So we have here is just a flan de miel. | So we have here is just a flan de miel. |
364 | 00:16:27,080 | 00:16:28,360 | Beautiful. | Beautiful. |
365 | 00:16:28,559 | 00:16:30,440 | So you're saying break the... | So you're saying break the... |
366 | 00:16:30,639 | 00:16:32,080 | Stab. Go straight in. | Stab. Go straight in. |
367 | 00:16:32,279 | 00:16:34,039 | Oh, there we go. Don't be polite about it. | Oh, there we go. Don't be polite about it. |
368 | 00:16:34,240 | 00:16:35,320 | Wow! | Wow! |
369 | 00:16:38,720 | 00:16:40,159 | Wow. | Wow. |
370 | 00:16:41,720 | 00:16:43,120 | That's a beautiful dessert. | That's a beautiful dessert. |
371 | 00:16:43,320 | 00:16:46,559 | I've just got so much caramel. I'm so happy. | I've just got so much caramel. I'm so happy. |
372 | 00:16:46,759 | 00:16:49,559 | But the honey is so delicate and elegant. | But the honey is so delicate and elegant. |
373 | 00:16:49,759 | 00:16:52,919 | Yeah, well, this time of year, the honey's quite a light, fresh honey. | Yeah, well, this time of year, the honey's quite a light, fresh honey. |
374 | 00:16:53,120 | 00:16:55,039 | Mmm. It is beautiful. | Mmm. It is beautiful. |
375 | 00:16:55,240 | 00:16:57,360 | And the flan is just the perfect texture. | And the flan is just the perfect texture. |
376 | 00:16:59,399 | 00:17:02,679 | As things heat up in preparation for the night's service, | As things heat up in preparation for the night's service, |
377 | 00:17:02,879 | 00:17:06,799 | head chef Tommy is now preparing El Publico's signature pork dish | head chef Tommy is now preparing El Publico's signature pork dish |
378 | 00:17:07,000 | 00:17:09,319 | with the help of chef Jesse. | with the help of chef Jesse. |
379 | 00:17:09,519 | 00:17:11,480 | Tommy, it's interesting being in your kitchen | Tommy, it's interesting being in your kitchen |
380 | 00:17:11,680 | 00:17:14,599 | while Jesse breaks down a whole pig. | while Jesse breaks down a whole pig. |
381 | 00:17:14,799 | 00:17:15,880 | TOMMY: Yeah. | TOMMY: Yeah. |
382 | 00:17:16,079 | 00:17:18,480 | That's, um... so you're gonna be doing something with the legs, | That's, um... so you're gonna be doing something with the legs, |
383 | 00:17:18,680 | 00:17:20,400 | but every part of that animal's used? | but every part of that animal's used? |
384 | 00:17:20,599 | 00:17:21,960 | That's right. | That's right. |
385 | 00:17:22,160 | 00:17:23,519 | With carnitas, the whole animal | With carnitas, the whole animal |
386 | 00:17:23,720 | 00:17:26,480 | is actually simmered in the pork fat, or manteca - the lard. | is actually simmered in the pork fat, or manteca - the lard. |
387 | 00:17:26,680 | 00:17:30,559 | For today, we're just gonna do the legs, the back legs. | For today, we're just gonna do the legs, the back legs. |
388 | 00:17:30,759 | 00:17:32,079 | Wow. And carnitas is...? | Wow. And carnitas is...? |
389 | 00:17:32,279 | 00:17:35,960 | Carnitas is a dish of pork cooked in pork fat | Carnitas is a dish of pork cooked in pork fat |
390 | 00:17:36,160 | 00:17:37,440 | for about three and a half hours. | for about three and a half hours. |
391 | 00:17:37,640 | 00:17:38,920 | Carnitas means little meat, | Carnitas means little meat, |
392 | 00:17:39,119 | 00:17:40,400 | so we're gonna break it down | so we're gonna break it down |
393 | 00:17:40,599 | 00:17:44,000 | and fry it back in the pork fat, get it crispy and full of flavour. | and fry it back in the pork fat, get it crispy and full of flavour. |
394 | 00:17:44,200 | 00:17:46,079 | My God. It sounds like a heart attack. | My God. It sounds like a heart attack. |
395 | 00:17:46,279 | 00:17:48,839 | We're just gonna rub spices and flavours here, | We're just gonna rub spices and flavours here, |
396 | 00:17:49,039 | 00:17:51,720 | like mulato, some arbol, some garlic, | like mulato, some arbol, some garlic, |
397 | 00:17:51,920 | 00:17:53,880 | star-anise, fennel, allspice. | star-anise, fennel, allspice. |
398 | 00:17:54,079 | 00:17:55,880 | We've also got some epazote here. | We've also got some epazote here. |
399 | 00:17:56,079 | 00:17:59,880 | People actually say it smells like... ants, dead ants, or gasoline. | People actually say it smells like... ants, dead ants, or gasoline. |
400 | 00:18:00,079 | 00:18:02,440 | Um... quite a strange aroma. Wow. | Um... quite a strange aroma. Wow. |
401 | 00:18:02,640 | 00:18:05,440 | It's used a lot in braises and boils. | It's used a lot in braises and boils. |
402 | 00:18:05,640 | 00:18:07,599 | We've put in the esquites, the street corn. | We've put in the esquites, the street corn. |
403 | 00:18:07,799 | 00:18:08,920 | Mmm. | Mmm. |
404 | 00:18:09,119 | 00:18:10,960 | We put in the beans when we cook the beans. | We put in the beans when we cook the beans. |
405 | 00:18:11,160 | 00:18:13,480 | And, Tommy, it's great that you can get this fresh, | And, Tommy, it's great that you can get this fresh, |
406 | 00:18:13,680 | 00:18:16,440 | 'cause up till a few years ago, you'd have to get this... | 'cause up till a few years ago, you'd have to get this... |
407 | 00:18:16,640 | 00:18:17,960 | Dried. Dried. | Dried. Dried. |
408 | 00:18:18,160 | 00:18:19,799 | We actually grow it out the back of El Publico. | We actually grow it out the back of El Publico. |
409 | 00:18:20,000 | 00:18:22,200 | Oh, do you? Can I help you here? | Oh, do you? Can I help you here? |
410 | 00:18:22,400 | 00:18:25,039 | We got some seeds in from Mexico, | We got some seeds in from Mexico, |
411 | 00:18:25,240 | 00:18:27,519 | and it just flourishes in the Australian climate. | and it just flourishes in the Australian climate. |
412 | 00:18:27,720 | 00:18:31,119 | Tommy then submerges the pork legs in lard. | Tommy then submerges the pork legs in lard. |
413 | 00:18:31,319 | 00:18:33,759 | Pork in pork fat. Doesn't that sound amazing? | Pork in pork fat. Doesn't that sound amazing? |
414 | 00:18:33,960 | 00:18:35,400 | (LAUGHS) | (LAUGHS) |
415 | 00:18:35,599 | 00:18:37,400 | Oh! How heavenly. | Oh! How heavenly. |
416 | 00:18:37,599 | 00:18:40,359 | Coming up, I experience the buzz of service | Coming up, I experience the buzz of service |
417 | 00:18:40,559 | 00:18:45,680 | and finally get to taste El Publico's best-selling carnitas de lechon. | and finally get to taste El Publico's best-selling carnitas de lechon. |
418 | 00:18:45,880 | 00:18:49,079 | One descriptor is wicked. It is a wicked dish. | One descriptor is wicked. It is a wicked dish. |
419 | 00:18:55,799 | 00:18:58,079 | I'm at Mexican restaurant El Publico in Perth, | I'm at Mexican restaurant El Publico in Perth, |
420 | 00:18:58,279 | 00:19:00,519 | and dinner service is in full swing. | and dinner service is in full swing. |
421 | 00:19:00,720 | 00:19:02,920 | Can you get a guacamole please, Barry, and a carne apache. | Can you get a guacamole please, Barry, and a carne apache. |
422 | 00:19:03,119 | 00:19:04,240 | MAN: Yes, chef. | MAN: Yes, chef. |
423 | 00:19:04,440 | 00:19:06,720 | Tonight Gianni is running the pass. | Tonight Gianni is running the pass. |
424 | 00:19:06,920 | 00:19:10,599 | Arroz con frijoles and aguachile? Cool? Perfect. | Arroz con frijoles and aguachile? Cool? Perfect. |
425 | 00:19:10,799 | 00:19:13,000 | It's very helpful having Gianni at El Publico. | It's very helpful having Gianni at El Publico. |
426 | 00:19:13,200 | 00:19:16,160 | He's like a walking dictionary of Mexican food culture. | He's like a walking dictionary of Mexican food culture. |
427 | 00:19:16,359 | 00:19:17,759 | Very beneficial to me. | Very beneficial to me. |
428 | 00:19:17,960 | 00:19:19,920 | What we have is we made a rice crisp, | What we have is we made a rice crisp, |
429 | 00:19:20,119 | 00:19:22,160 | which is this crispy element here, | which is this crispy element here, |
430 | 00:19:22,359 | 00:19:23,480 | with cascabel chillies. | with cascabel chillies. |
431 | 00:19:23,680 | 00:19:25,640 | Oh, so that's the rice. So the rice component is here. | Oh, so that's the rice. So the rice component is here. |
432 | 00:19:25,839 | 00:19:28,680 | With cascabel chilli and then black bean puree with ancho chilli. | With cascabel chilli and then black bean puree with ancho chilli. |
433 | 00:19:28,880 | 00:19:30,519 | So to get the rice and beans together, | So to get the rice and beans together, |
434 | 00:19:30,720 | 00:19:32,559 | you dip the rice crisp into the black bean puree | you dip the rice crisp into the black bean puree |
435 | 00:19:32,759 | 00:19:35,039 | and then you have your rice and beans, or arroz con frijoles. | and then you have your rice and beans, or arroz con frijoles. |
436 | 00:19:35,240 | 00:19:36,160 | Sounds great. | Sounds great. |
437 | 00:19:36,359 | 00:19:37,640 | So rice and beans... | So rice and beans... |
438 | 00:19:37,839 | 00:19:39,119 | Rice and beans El Publico style. | Rice and beans El Publico style. |
439 | 00:19:39,359 | 00:19:41,880 | The different textures, different tastes. That's what we're after. | The different textures, different tastes. That's what we're after. |
440 | 00:19:42,079 | 00:19:43,680 | We're trying to play with a traditional dish, | We're trying to play with a traditional dish, |
441 | 00:19:43,880 | 00:19:46,200 | but present it in a completely new way with different textures. | but present it in a completely new way with different textures. |
442 | 00:19:46,400 | 00:19:47,440 | That's exactly right. | That's exactly right. |
443 | 00:19:47,640 | 00:19:49,640 | Tommy, we've got you in the heat of service, | Tommy, we've got you in the heat of service, |
444 | 00:19:49,839 | 00:19:53,079 | which is a frenetic time in any restaurant. | which is a frenetic time in any restaurant. |
445 | 00:19:53,279 | 00:19:57,039 | So what is the most popular dish at El Publico? | So what is the most popular dish at El Publico? |
446 | 00:19:57,240 | 00:19:59,519 | Probably the tacos, but we have five different types. | Probably the tacos, but we have five different types. |
447 | 00:19:59,720 | 00:20:00,680 | Tacos. | Tacos. |
448 | 00:20:00,880 | 00:20:04,000 | Doesn't get more Mexican than tacos, the quintessential Mexican dish. | Doesn't get more Mexican than tacos, the quintessential Mexican dish. |
449 | 00:20:04,240 | 00:20:07,240 | Taco is different no matter where you go. Yeah. | Taco is different no matter where you go. Yeah. |
450 | 00:20:07,440 | 00:20:09,680 | The only thing that has to be in a taco is a tortilla. | The only thing that has to be in a taco is a tortilla. |
451 | 00:20:09,880 | 00:20:12,039 | A soft tortilla, which we make fresh in-house. | A soft tortilla, which we make fresh in-house. |
452 | 00:20:12,240 | 00:20:14,240 | Whatever you put inside is entirely up to you. | Whatever you put inside is entirely up to you. |
453 | 00:20:14,440 | 00:20:17,519 | At El Publico, we take it up a notch. Of course we do. | At El Publico, we take it up a notch. Of course we do. |
454 | 00:20:17,720 | 00:20:19,400 | In Mexico they're not really that garnished. | In Mexico they're not really that garnished. |
455 | 00:20:19,599 | 00:20:20,960 | Usually there's just tortilla | Usually there's just tortilla |
456 | 00:20:21,160 | 00:20:23,319 | and a braised meat or a freshly cooked meat or seafood. | and a braised meat or a freshly cooked meat or seafood. |
457 | 00:20:23,519 | 00:20:25,559 | And then you have salsas to make your own. | And then you have salsas to make your own. |
458 | 00:20:25,759 | 00:20:28,200 | So this is beyond the taco that most people would know? | So this is beyond the taco that most people would know? |
459 | 00:20:29,319 | 00:20:30,880 | These are El Publico tacos, | These are El Publico tacos, |
460 | 00:20:31,079 | 00:20:33,119 | so they're definitely not what you would get in Mexico. | so they're definitely not what you would get in Mexico. |
461 | 00:20:33,319 | 00:20:34,480 | Oh, that's good. | Oh, that's good. |
462 | 00:20:34,680 | 00:20:37,240 | Some lucky person's gonna get these. Someone in the restaurant will. | Some lucky person's gonna get these. Someone in the restaurant will. |
463 | 00:20:37,440 | 00:20:39,440 | Thank you, Danny boy. Table 45 with four tacos, mate. | Thank you, Danny boy. Table 45 with four tacos, mate. |
464 | 00:20:39,680 | 00:20:41,200 | I'm there. Thank you. Lovely. | I'm there. Thank you. Lovely. |
465 | 00:20:41,400 | 00:20:43,960 | Tommy's slow-cooked succulent pork leg | Tommy's slow-cooked succulent pork leg |
466 | 00:20:44,160 | 00:20:48,200 | is halfway to becoming the signature carnitas de lechon. | is halfway to becoming the signature carnitas de lechon. |
467 | 00:20:48,400 | 00:20:51,960 | It's been in the oven about three hours and 45 minutes today, | It's been in the oven about three hours and 45 minutes today, |
468 | 00:20:52,160 | 00:20:54,400 | and Jesse's just gonna take the meat from the bones right now. | and Jesse's just gonna take the meat from the bones right now. |
469 | 00:20:54,599 | 00:20:55,880 | Beautiful. | Beautiful. |
470 | 00:20:56,079 | 00:20:59,400 | And I'm just watching Jesse, and how tender that pork is. | And I'm just watching Jesse, and how tender that pork is. |
471 | 00:20:59,599 | 00:21:00,960 | Oh, the pork's gonna be amazing. | Oh, the pork's gonna be amazing. |
472 | 00:21:01,160 | 00:21:03,119 | It's gonna blow our mind when we sit down and eat some. | It's gonna blow our mind when we sit down and eat some. |
473 | 00:21:03,319 | 00:21:05,759 | Tommy then flash fries the pork. | Tommy then flash fries the pork. |
474 | 00:21:05,960 | 00:21:07,559 | Carnitas means little meat, | Carnitas means little meat, |
475 | 00:21:07,759 | 00:21:09,519 | so we want to get crispy, fried, | so we want to get crispy, fried, |
476 | 00:21:09,720 | 00:21:11,559 | just to give it nice and crispy notes. | just to give it nice and crispy notes. |
477 | 00:21:11,759 | 00:21:14,079 | It's really... one descriptor is wicked. | It's really... one descriptor is wicked. |
478 | 00:21:14,279 | 00:21:15,799 | It is a wicked dish. | It is a wicked dish. |
479 | 00:21:16,000 | 00:21:17,359 | We garnish this very simply, Maeve - | We garnish this very simply, Maeve - |
480 | 00:21:17,559 | 00:21:21,039 | just with some tortilla, white onion, some coriander. | just with some tortilla, white onion, some coriander. |
481 | 00:21:21,240 | 00:21:23,559 | We put some pickled vegetable as well. | We put some pickled vegetable as well. |
482 | 00:21:23,759 | 00:21:25,480 | We've also got some salsa verde | We've also got some salsa verde |
483 | 00:21:25,680 | 00:21:27,799 | and some pots served at the table as well. | and some pots served at the table as well. |
484 | 00:21:28,000 | 00:21:29,640 | Really? Wow! | Really? Wow! |
485 | 00:21:31,039 | 00:21:32,559 | That looking great too. | That looking great too. |
486 | 00:21:34,359 | 00:21:36,039 | I think this is pretty much there, Maeve. | I think this is pretty much there, Maeve. |
487 | 00:21:36,240 | 00:21:38,359 | Oh, wow. Look at that pork! | Oh, wow. Look at that pork! |
488 | 00:21:38,559 | 00:21:42,359 | We've got a good mixture of crispy and tender pieces. | We've got a good mixture of crispy and tender pieces. |
489 | 00:21:42,559 | 00:21:46,000 | Oh, gosh. It smells fabulous. | Oh, gosh. It smells fabulous. |
490 | 00:21:46,200 | 00:21:47,759 | Wow. | Wow. |
491 | 00:21:48,880 | 00:21:51,640 | This week has been a true culinary fiesta, | This week has been a true culinary fiesta, |
492 | 00:21:51,839 | 00:21:54,759 | celebrating the seductive flavours of Mexico. | celebrating the seductive flavours of Mexico. |
493 | 00:21:54,960 | 00:21:57,680 | Four home cooks and the chefs' line of El Publico | Four home cooks and the chefs' line of El Publico |
494 | 00:21:57,880 | 00:21:59,559 | have displayed their love and respect | have displayed their love and respect |
495 | 00:21:59,759 | 00:22:02,319 | for one of the world's greatest cuisines. | for one of the world's greatest cuisines. |
496 | 00:22:04,319 | 00:22:06,759 | Here we are, Maeve. Oh! Happiness. | Here we are, Maeve. Oh! Happiness. |
497 | 00:22:06,960 | 00:22:09,519 | De lechon carnitas - suckling pig carnitas. | De lechon carnitas - suckling pig carnitas. |
498 | 00:22:09,720 | 00:22:12,480 | Oh, look, there's a whole world of flavour on a plate. | Oh, look, there's a whole world of flavour on a plate. |
499 | 00:22:12,680 | 00:22:13,960 | There is a whole lot of flavours. | There is a whole lot of flavours. |
500 | 00:22:14,160 | 00:22:15,480 | We've got the richness from the pork, | We've got the richness from the pork, |
501 | 00:22:15,680 | 00:22:17,799 | we've got a whole range of salsas here. | we've got a whole range of salsas here. |
502 | 00:22:18,000 | 00:22:19,960 | Fantastic. Show me how you eat this, Tommy. | Fantastic. Show me how you eat this, Tommy. |
503 | 00:22:20,160 | 00:22:21,720 | Mexican food we eat with our hands. | Mexican food we eat with our hands. |
504 | 00:22:21,920 | 00:22:24,000 | And your beautiful tortillas. | And your beautiful tortillas. |
505 | 00:22:24,200 | 00:22:26,720 | Beautiful tortillas, which you helped me with today. | Beautiful tortillas, which you helped me with today. |
506 | 00:22:26,920 | 00:22:29,519 | (LAUGHS) I think you did most of the work. | (LAUGHS) I think you did most of the work. |
507 | 00:22:29,720 | 00:22:32,079 | So they've, um... they've been cooked off | So they've, um... they've been cooked off |
508 | 00:22:32,279 | 00:22:34,000 | and they've just been steaming away here. | and they've just been steaming away here. |
509 | 00:22:34,200 | 00:22:35,839 | So lovely and warm. | So lovely and warm. |
510 | 00:22:36,039 | 00:22:37,960 | Lovely and warm. Ooh! Beautiful. | Lovely and warm. Ooh! Beautiful. |
511 | 00:22:39,839 | 00:22:41,119 | We'll just grab some pork, | We'll just grab some pork, |
512 | 00:22:41,319 | 00:22:44,599 | and then we'll just help yourself to whatever salsa you feel. | and then we'll just help yourself to whatever salsa you feel. |
513 | 00:22:44,799 | 00:22:46,680 | Today's been such an interesting day | Today's been such an interesting day |
514 | 00:22:46,880 | 00:22:50,559 | to explore your inspiration in Mexican food | to explore your inspiration in Mexican food |
515 | 00:22:50,759 | 00:22:54,079 | and how your team are using those beautiful recipes as well. | and how your team are using those beautiful recipes as well. |
516 | 00:22:54,279 | 00:22:56,200 | Yep. I can't wait to try it. | Yep. I can't wait to try it. |
517 | 00:22:56,400 | 00:22:59,319 | I love eating with your hands too. Oh, it's the best. | I love eating with your hands too. Oh, it's the best. |
518 | 00:23:02,880 | 00:23:04,319 | Wow. | Wow. |
519 | 00:23:05,519 | 00:23:07,400 | That pork is extraordinary. | That pork is extraordinary. |
520 | 00:23:07,599 | 00:23:11,599 | It's great to learn that there's this whole world of flavour | It's great to learn that there's this whole world of flavour |
521 | 00:23:11,799 | 00:23:13,240 | waiting for people beyond Tex Mex. | waiting for people beyond Tex Mex. |
522 | 00:23:13,440 | 00:23:14,720 | Yeah, definitely. | Yeah, definitely. |
523 | 00:23:14,920 | 00:23:16,920 | Maeve, it's been great to have you. Thanks for coming. Thank you. | Maeve, it's been great to have you. Thanks for coming. Thank you. |
523 | 00:23:14,920 | 00:23:16,920 | Maeve, it's been great to have you. Thanks for coming. Thank you. | Maeve, it's been great to have you. Thanks for coming. Thank you. |