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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.