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1 | 00:00:01,080 | 00:00:03,640 | MAEVE O'MEARA: It's Italian Week on The Chefs' Line. Whoo! | MAEVE O'MEARA: It's Italian Week on The Chefs' Line. Whoo! |
2 | 00:00:03,839 | 00:00:06,599 | And we're tackling ultimate Italian comfort food - | And we're tackling ultimate Italian comfort food - |
3 | 00:00:06,799 | 00:00:08,679 | eggplant parmigiana. | eggplant parmigiana. |
4 | 00:00:08,880 | 00:00:11,519 | Heat, heat, heat! I'm on my game. | Heat, heat, heat! I'm on my game. |
5 | 00:00:11,720 | 00:00:15,800 | Parmigiana is all about simplicity and a few fresh ingredients - | Parmigiana is all about simplicity and a few fresh ingredients - |
6 | 00:00:16,000 | 00:00:19,640 | eggplant, layered with cheese and rich tomato sauce. | eggplant, layered with cheese and rich tomato sauce. |
7 | 00:00:19,839 | 00:00:21,480 | MAN: Beautiful. | MAN: Beautiful. |
8 | 00:00:21,679 | 00:00:23,760 | Some of Australia's best home cooks | Some of Australia's best home cooks |
9 | 00:00:23,960 | 00:00:27,000 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
10 | 00:00:27,199 | 00:00:30,280 | against hatted Italian restaurant, Sotto Sopra. | against hatted Italian restaurant, Sotto Sopra. |
11 | 00:00:32,000 | 00:00:36,039 | And tonight the home cooks will face the first stop in The Chef's Line, | And tonight the home cooks will face the first stop in The Chef's Line, |
12 | 00:00:36,240 | 00:00:38,039 | apprentice chef, Giorgia. | apprentice chef, Giorgia. |
13 | 00:00:38,240 | 00:00:40,000 | Perfect, show me? | Perfect, show me? |
14 | 00:00:40,200 | 00:00:42,280 | As the week progresses... Beauty. | As the week progresses... Beauty. |
15 | 00:00:42,479 | 00:00:45,039 | ..the competition will escalate in difficulty, | ..the competition will escalate in difficulty, |
16 | 00:00:45,240 | 00:00:47,399 | from the apprentice all the way... | from the apprentice all the way... |
17 | 00:00:47,600 | 00:00:49,520 | Mattia, get some ice now. Yes, Chef! | Mattia, get some ice now. Yes, Chef! |
18 | 00:00:49,719 | 00:00:51,399 | ..to the head chef. | ..to the head chef. |
19 | 00:00:51,600 | 00:00:54,920 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
20 | 00:00:55,119 | 00:00:57,679 | renowned chef Mark Olive | renowned chef Mark Olive |
21 | 00:00:57,880 | 00:01:00,320 | and food writer Melissa Leong. | and food writer Melissa Leong. |
22 | 00:01:00,520 | 00:01:03,079 | Whose parmigiana will win them | Whose parmigiana will win them |
23 | 00:01:03,280 | 00:01:06,760 | the chance to reach the end of The Chefs' Line? | the chance to reach the end of The Chefs' Line? |
24 | 00:01:13,760 | 00:01:15,239 | We are back! | We are back! |
25 | 00:01:15,439 | 00:01:18,000 | (ALL CHEER) | (ALL CHEER) |
26 | 00:01:19,599 | 00:01:21,719 | The Chefs' Line kitchen is open once again. | The Chefs' Line kitchen is open once again. |
27 | 00:01:21,920 | 00:01:22,960 | Oh, yeah. | Oh, yeah. |
28 | 00:01:24,359 | 00:01:26,280 | Buonasera, Restaurant Sotto Sopra! | Buonasera, Restaurant Sotto Sopra! |
29 | 00:01:26,480 | 00:01:27,680 | ALL: Buonasera! | ALL: Buonasera! |
30 | 00:01:27,879 | 00:01:31,799 | Executive Chef Alessandro, thanks for bringing your team. | Executive Chef Alessandro, thanks for bringing your team. |
31 | 00:01:32,000 | 00:01:34,280 | Are they a well drilled unit? Totally. | Are they a well drilled unit? Totally. |
32 | 00:01:34,479 | 00:01:35,799 | Totally? Pretty confident. | Totally? Pretty confident. |
33 | 00:01:36,000 | 00:01:37,719 | I think they're a lot better than me. | I think they're a lot better than me. |
34 | 00:01:37,920 | 00:01:39,240 | (LAUGHTER) | (LAUGHTER) |
35 | 00:01:39,439 | 00:01:42,520 | Apprentice chef Giorgia, you are the first to step up. | Apprentice chef Giorgia, you are the first to step up. |
36 | 00:01:42,719 | 00:01:45,879 | And you have one of the toughest jobs because you are facing up | And you have one of the toughest jobs because you are facing up |
37 | 00:01:46,079 | 00:01:48,120 | against four talented home cooks | against four talented home cooks |
38 | 00:01:48,319 | 00:01:51,200 | and being watched by Executive Chef Alessandro. | and being watched by Executive Chef Alessandro. |
39 | 00:01:51,400 | 00:01:54,039 | No pressure. Fingers crossed! | No pressure. Fingers crossed! |
40 | 00:01:55,039 | 00:01:57,640 | Guys, I love your passion, I can already tell | Guys, I love your passion, I can already tell |
41 | 00:01:57,840 | 00:02:01,079 | that we're going to have a lot of fun in this kitchen this week. | that we're going to have a lot of fun in this kitchen this week. |
42 | 00:02:04,519 | 00:02:08,080 | Eggplant parmigiana is a Southern Italian dish. | Eggplant parmigiana is a Southern Italian dish. |
43 | 00:02:08,280 | 00:02:10,960 | And it's made from sliced fried eggplant, | And it's made from sliced fried eggplant, |
44 | 00:02:11,159 | 00:02:15,199 | layered with tomato sauce, cheese and baked to perfection. | layered with tomato sauce, cheese and baked to perfection. |
45 | 00:02:17,759 | 00:02:19,599 | And judging will be Dan! | And judging will be Dan! |
46 | 00:02:19,800 | 00:02:21,000 | Ooh! | Ooh! |
47 | 00:02:21,199 | 00:02:23,680 | And to be fair, we'll be sending him out back | And to be fair, we'll be sending him out back |
48 | 00:02:23,879 | 00:02:26,079 | so he doesn't know who's cooking what. | so he doesn't know who's cooking what. |
49 | 00:02:26,280 | 00:02:28,319 | Ciao, everyone, and good luck! | Ciao, everyone, and good luck! |
50 | 00:02:28,520 | 00:02:30,479 | OTHERS: Grazie! Ciao, bello. | OTHERS: Grazie! Ciao, bello. |
51 | 00:02:30,680 | 00:02:32,079 | Later! | Later! |
52 | 00:02:34,960 | 00:02:38,599 | Apprentice chef Giorgia, home cooks, you have 60 minutes | Apprentice chef Giorgia, home cooks, you have 60 minutes |
53 | 00:02:38,800 | 00:02:41,879 | to give us your best delicious eggplant parmigiana, | to give us your best delicious eggplant parmigiana, |
54 | 00:02:42,079 | 00:02:44,000 | so let's cook! | so let's cook! |
55 | 00:02:54,560 | 00:02:57,719 | PAOLO: I'm really excited to show the way I'm cooking. | PAOLO: I'm really excited to show the way I'm cooking. |
56 | 00:02:57,920 | 00:03:00,639 | NADIA: I'm confident that I can create a really rustic recipe | NADIA: I'm confident that I can create a really rustic recipe |
57 | 00:03:00,840 | 00:03:02,319 | that is just going to be full of flavour. | that is just going to be full of flavour. |
58 | 00:03:02,520 | 00:03:05,159 | Heat, heat, heat! There we go. | Heat, heat, heat! There we go. |
59 | 00:03:05,360 | 00:03:07,520 | MARK OLIVE: Eggplant parmigiana - what do you think? | MARK OLIVE: Eggplant parmigiana - what do you think? |
60 | 00:03:07,719 | 00:03:10,319 | So, eggplant, it's a tricky thing sometimes. | So, eggplant, it's a tricky thing sometimes. |
61 | 00:03:10,520 | 00:03:13,360 | You can either overcook it and it goes soggy and oily, | You can either overcook it and it goes soggy and oily, |
62 | 00:03:13,560 | 00:03:16,759 | or you can undercook it and it kind of feels a little bit spongy. | or you can undercook it and it kind of feels a little bit spongy. |
63 | 00:03:16,960 | 00:03:18,719 | And that's not a very nice texture to eat. | And that's not a very nice texture to eat. |
64 | 00:03:18,960 | 00:03:21,599 | Then you've got to have that thing that is going to marry it all together - | Then you've got to have that thing that is going to marry it all together - |
65 | 00:03:21,800 | 00:03:24,039 | the cheese, the sauce has got to be nice and rich. | the cheese, the sauce has got to be nice and rich. |
66 | 00:03:24,240 | 00:03:25,199 | Totally! | Totally! |
67 | 00:03:25,439 | 00:03:29,759 | You know, it's only a few ingredients so they need to come together beautifully. | You know, it's only a few ingredients so they need to come together beautifully. |
68 | 00:03:29,960 | 00:03:32,319 | Good luck, everyone, you're looking really good! | Good luck, everyone, you're looking really good! |
69 | 00:03:32,520 | 00:03:35,319 | Thank you! Thank you. | Thank you! Thank you. |
70 | 00:03:36,840 | 00:03:39,800 | I'm Paolo. I'm from Messina, Sicily. | I'm Paolo. I'm from Messina, Sicily. |
71 | 00:03:40,000 | 00:03:43,159 | Tonight, I'm making a parmigiana siciliana della nonna. | Tonight, I'm making a parmigiana siciliana della nonna. |
72 | 00:03:43,360 | 00:03:47,159 | Which is typical parmigiana from my grandmother. | Which is typical parmigiana from my grandmother. |
73 | 00:03:47,360 | 00:03:51,879 | It's good because this type of dish brings me back to home | It's good because this type of dish brings me back to home |
74 | 00:03:52,079 | 00:03:55,240 | and reminds me of me working at home, | and reminds me of me working at home, |
75 | 00:03:55,439 | 00:03:59,199 | smell these beautiful flavours, it's passion! | smell these beautiful flavours, it's passion! |
76 | 00:03:59,400 | 00:04:00,800 | Oh! | Oh! |
77 | 00:04:01,000 | 00:04:03,759 | Buonasera! Yum! | Buonasera! Yum! |
78 | 00:04:03,960 | 00:04:06,719 | This is for my beautiful and loving wife. | This is for my beautiful and loving wife. |
79 | 00:04:06,919 | 00:04:08,639 | Buon appetito! | Buon appetito! |
80 | 00:04:08,840 | 00:04:11,639 | It's pretty close to my nonna's recipe | It's pretty close to my nonna's recipe |
81 | 00:04:11,840 | 00:04:14,039 | but I'm going to put a little bit of a twist - | but I'm going to put a little bit of a twist - |
82 | 00:04:14,240 | 00:04:15,960 | I'm going to add some ham. | I'm going to add some ham. |
83 | 00:04:16,160 | 00:04:18,480 | You have to put her love plus your love | You have to put her love plus your love |
84 | 00:04:18,680 | 00:04:20,639 | and it's the best combination, you can do it. | and it's the best combination, you can do it. |
85 | 00:04:20,839 | 00:04:23,160 | ALESSANDRO: Paolo, you doing the traditional one? | ALESSANDRO: Paolo, you doing the traditional one? |
86 | 00:04:23,360 | 00:04:24,959 | Yeah, yeah, I'm doing the traditional one... | Yeah, yeah, I'm doing the traditional one... |
87 | 00:04:25,160 | 00:04:26,560 | No flour in the eggplant? | No flour in the eggplant? |
88 | 00:04:26,759 | 00:04:28,199 | No flour in the eggplant. | No flour in the eggplant. |
89 | 00:04:28,399 | 00:04:30,480 | I think that when you put it in the oven, | I think that when you put it in the oven, |
90 | 00:04:30,680 | 00:04:34,079 | it might make the eggplant a little bit soggy, but that's my opinion. | it might make the eggplant a little bit soggy, but that's my opinion. |
91 | 00:04:34,279 | 00:04:35,800 | Looking good! | Looking good! |
92 | 00:04:36,000 | 00:04:37,439 | Thank you. | Thank you. |
93 | 00:04:41,279 | 00:04:44,279 | I'm Ivano. I'm from Hobart, in Tasmania. | I'm Ivano. I'm from Hobart, in Tasmania. |
94 | 00:04:44,480 | 00:04:46,879 | That's great. | That's great. |
95 | 00:04:47,079 | 00:04:51,840 | I'm cooking an eggplant parmigiana with a sourdough and walnut crumb. | I'm cooking an eggplant parmigiana with a sourdough and walnut crumb. |
96 | 00:04:52,040 | 00:04:53,360 | That's the plan. | That's the plan. |
97 | 00:04:53,560 | 00:04:57,120 | As my mother would say, Italian cooking is in my blood. | As my mother would say, Italian cooking is in my blood. |
98 | 00:04:58,240 | 00:05:00,199 | Just some herbs. | Just some herbs. |
99 | 00:05:00,399 | 00:05:03,560 | Here we go! OTHERS: Hey! | Here we go! OTHERS: Hey! |
100 | 00:05:05,000 | 00:05:06,519 | ALL: Cheers! | ALL: Cheers! |
101 | 00:05:08,120 | 00:05:09,800 | Hello, Ivano! Hi! | Hello, Ivano! Hi! |
102 | 00:05:10,000 | 00:05:11,439 | How are you? Yeah, good. | How are you? Yeah, good. |
103 | 00:05:11,639 | 00:05:13,319 | Green, white and red. | Green, white and red. |
104 | 00:05:13,519 | 00:05:16,240 | We need those colours, don't we? Obviously. | We need those colours, don't we? Obviously. |
105 | 00:05:16,439 | 00:05:17,720 | And I love the green. | And I love the green. |
106 | 00:05:17,920 | 00:05:19,839 | Well, I dressed for the part today, didn't I? | Well, I dressed for the part today, didn't I? |
107 | 00:05:20,079 | 00:05:22,560 | You have just under 40 minutes, by the way. OK. Thank you, Melissa. | You have just under 40 minutes, by the way. OK. Thank you, Melissa. |
108 | 00:05:22,759 | 00:05:24,519 | Bye. Cheers. | Bye. Cheers. |
109 | 00:05:27,199 | 00:05:30,160 | My name is Nadia. I'm from Melbourne. | My name is Nadia. I'm from Melbourne. |
110 | 00:05:30,360 | 00:05:34,439 | My love of Italian cooking comes from my connection to my family. | My love of Italian cooking comes from my connection to my family. |
111 | 00:05:36,159 | 00:05:37,240 | Gotcha! | Gotcha! |
112 | 00:05:37,439 | 00:05:40,680 | I'm making eggplant parmigiana with cashew cheese. | I'm making eggplant parmigiana with cashew cheese. |
113 | 00:05:40,879 | 00:05:42,319 | It's a little bit different. | It's a little bit different. |
114 | 00:05:42,519 | 00:05:46,920 | I'm veganising it so hopefully the judge doesn't know | I'm veganising it so hopefully the judge doesn't know |
115 | 00:05:47,120 | 00:05:48,439 | that it's actually vegan! | that it's actually vegan! |
116 | 00:05:48,639 | 00:05:52,000 | 17 years ago I first went vegan, | 17 years ago I first went vegan, |
117 | 00:05:52,199 | 00:05:53,879 | and I will go to the ends of the earth | and I will go to the ends of the earth |
118 | 00:05:54,079 | 00:05:55,800 | to actually recreate the foods that I love. | to actually recreate the foods that I love. |
119 | 00:05:56,000 | 00:05:57,480 | Hi! | Hi! |
120 | 00:05:57,680 | 00:05:59,879 | Some lovely al dente spaghetti | Some lovely al dente spaghetti |
121 | 00:06:00,079 | 00:06:04,720 | in this beautiful, simple tomato sauce. | in this beautiful, simple tomato sauce. |
122 | 00:06:04,920 | 00:06:07,600 | Here we go, guys! Wow! | Here we go, guys! Wow! |
123 | 00:06:07,800 | 00:06:12,399 | I hope the dish has a richness to it and it's full of flavour. | I hope the dish has a richness to it and it's full of flavour. |
124 | 00:06:12,600 | 00:06:14,319 | Because I don't have the cheese there, | Because I don't have the cheese there, |
125 | 00:06:14,519 | 00:06:18,319 | I just hope those vegan versions of the cheese really come through. | I just hope those vegan versions of the cheese really come through. |
126 | 00:06:18,519 | 00:06:20,480 | Nadia, how you going here? Oh, good! | Nadia, how you going here? Oh, good! |
127 | 00:06:20,680 | 00:06:23,519 | I'm just trying to whiz through everything... | I'm just trying to whiz through everything... |
128 | 00:06:24,639 | 00:06:27,199 | So, how are you going to get around this cheese problem? Yes. | So, how are you going to get around this cheese problem? Yes. |
129 | 00:06:27,399 | 00:06:31,480 | Well, what I've done over here is created some cashew parmesan cheese. | Well, what I've done over here is created some cashew parmesan cheese. |
130 | 00:06:31,680 | 00:06:35,040 | So it's got a bit of onion salt, and that nutritional yeast flavour. | So it's got a bit of onion salt, and that nutritional yeast flavour. |
131 | 00:06:35,240 | 00:06:36,519 | Oh, OK, yeah. | Oh, OK, yeah. |
132 | 00:06:36,720 | 00:06:38,759 | And then I'm making a sauce separately. | And then I'm making a sauce separately. |
133 | 00:06:38,959 | 00:06:42,000 | I know it's not going to be quite the traditional, yeah. | I know it's not going to be quite the traditional, yeah. |
134 | 00:06:42,199 | 00:06:44,240 | You know what, that's got a really nice texture to it. | You know what, that's got a really nice texture to it. |
135 | 00:06:44,439 | 00:06:46,000 | That's good. That's nice. | That's good. That's nice. |
136 | 00:06:46,199 | 00:06:47,199 | Thank you. | Thank you. |
137 | 00:06:47,399 | 00:06:49,399 | Great. Well, that's given me encouragement. | Great. Well, that's given me encouragement. |
138 | 00:06:50,600 | 00:06:53,759 | OK, you've got about 30 minutes, everyone. | OK, you've got about 30 minutes, everyone. |
139 | 00:06:55,040 | 00:06:56,840 | He's been in the kitchen before. | He's been in the kitchen before. |
140 | 00:06:57,040 | 00:07:00,240 | He knows how to use the knife. Very... confident. | He knows how to use the knife. Very... confident. |
141 | 00:07:02,319 | 00:07:04,560 | Today I'm cooking eggplant parmigiana stack. | Today I'm cooking eggplant parmigiana stack. |
142 | 00:07:06,199 | 00:07:09,079 | I'm going to use some smoked mozzarella as well, a bit of oomph behind it. | I'm going to use some smoked mozzarella as well, a bit of oomph behind it. |
143 | 00:07:09,279 | 00:07:12,759 | My name's Sebastien. I love to cook Italian food. | My name's Sebastien. I love to cook Italian food. |
144 | 00:07:12,959 | 00:07:15,759 | I've always loved how simple it is and I like the idea | I've always loved how simple it is and I like the idea |
145 | 00:07:15,959 | 00:07:19,920 | that it's really just three or four ingredients on a plate. | that it's really just three or four ingredients on a plate. |
146 | 00:07:22,439 | 00:07:25,199 | So right now I'm just cutting out the eggplant to get them | So right now I'm just cutting out the eggplant to get them |
147 | 00:07:25,399 | 00:07:27,759 | in even shapes and hopefully they cook evenly. | in even shapes and hopefully they cook evenly. |
148 | 00:07:27,959 | 00:07:31,160 | I'm just going to dump these in here and then I've got some breadcrumbs. | I'm just going to dump these in here and then I've got some breadcrumbs. |
149 | 00:07:31,360 | 00:07:34,240 | I'm using panko crumbs which is Japanese! | I'm using panko crumbs which is Japanese! |
150 | 00:07:34,439 | 00:07:38,240 | They, for me, have the most texture and they're not as fine. | They, for me, have the most texture and they're not as fine. |
151 | 00:07:38,439 | 00:07:41,000 | As soon as it's got colour, I take it out. | As soon as it's got colour, I take it out. |
152 | 00:07:43,519 | 00:07:44,800 | Fingers crossed! | Fingers crossed! |
153 | 00:07:45,000 | 00:07:46,439 | MAEVE O'MEARA: To start the week, | MAEVE O'MEARA: To start the week, |
154 | 00:07:46,639 | 00:07:50,720 | our four home cooks are facing off against apprentice chef, Giorgia. | our four home cooks are facing off against apprentice chef, Giorgia. |
155 | 00:07:50,920 | 00:07:53,959 | Tonight I'll be cooking eggplant parmigiana | Tonight I'll be cooking eggplant parmigiana |
156 | 00:07:54,159 | 00:07:56,000 | with smoked cheddar fonduta. | with smoked cheddar fonduta. |
157 | 00:07:56,199 | 00:07:58,920 | Tell me about what makes this particular dish special? | Tell me about what makes this particular dish special? |
158 | 00:07:59,120 | 00:08:04,319 | This dish here is a modernised version of a cult classic. | This dish here is a modernised version of a cult classic. |
159 | 00:08:04,519 | 00:08:06,600 | There's a few different elements to this dish, | There's a few different elements to this dish, |
160 | 00:08:06,800 | 00:08:08,839 | there's a San Marzano sauce, | there's a San Marzano sauce, |
161 | 00:08:09,040 | 00:08:10,720 | the smoked cheddar fonduta, mint oil | the smoked cheddar fonduta, mint oil |
162 | 00:08:10,920 | 00:08:13,079 | and of course, the eggplant. | and of course, the eggplant. |
163 | 00:08:13,279 | 00:08:15,519 | I can see why you like her, she moves really fast. | I can see why you like her, she moves really fast. |
164 | 00:08:15,720 | 00:08:16,959 | Yeah! (CHUCKLES) | Yeah! (CHUCKLES) |
165 | 00:08:17,160 | 00:08:18,879 | Who doesn't love an eggplant parmigiana? | Who doesn't love an eggplant parmigiana? |
166 | 00:08:19,079 | 00:08:20,759 | It's got homely ingredients, | It's got homely ingredients, |
167 | 00:08:20,959 | 00:08:22,519 | it's got eggplant, it's got San Marzano, | it's got eggplant, it's got San Marzano, |
168 | 00:08:22,720 | 00:08:24,000 | it's got a cheese sauce | it's got a cheese sauce |
169 | 00:08:24,199 | 00:08:26,879 | and it's just something that binds the home together. | and it's just something that binds the home together. |
170 | 00:08:27,079 | 00:08:30,199 | I mean, the smell of it alone, like, draws you in. | I mean, the smell of it alone, like, draws you in. |
171 | 00:08:30,399 | 00:08:32,360 | Well, good luck. I'll see you in a little bit! | Well, good luck. I'll see you in a little bit! |
172 | 00:08:32,559 | 00:08:35,559 | Yeah, come on, bella, hey! Yeah, Giorgia, come on! | Yeah, come on, bella, hey! Yeah, Giorgia, come on! |
173 | 00:08:39,279 | 00:08:40,840 | Do you love cheese as much as I love cheese? | Do you love cheese as much as I love cheese? |
174 | 00:08:41,039 | 00:08:42,759 | Because I really love cheese. I do. | Because I really love cheese. I do. |
175 | 00:08:42,960 | 00:08:44,519 | Who doesn't love cheese? | Who doesn't love cheese? |
176 | 00:08:45,919 | 00:08:48,200 | It's just a big component of this dish as well. Yeah. | It's just a big component of this dish as well. Yeah. |
177 | 00:08:48,399 | 00:08:51,200 | And I'm really interested to see how Nadia's going to come through. | And I'm really interested to see how Nadia's going to come through. |
178 | 00:08:53,000 | 00:08:56,440 | Sebastien is stacking up his odds tonight. | Sebastien is stacking up his odds tonight. |
179 | 00:08:56,639 | 00:08:59,519 | He's actually making crumbed discs of eggplant, | He's actually making crumbed discs of eggplant, |
180 | 00:08:59,720 | 00:09:02,879 | stacking them with the sauce and the cheese in between. | stacking them with the sauce and the cheese in between. |
181 | 00:09:03,080 | 00:09:06,440 | Paolo's using his nonna's recipe from Sicily, | Paolo's using his nonna's recipe from Sicily, |
182 | 00:09:06,639 | 00:09:08,360 | so he's putting his own little twist on it | so he's putting his own little twist on it |
183 | 00:09:08,559 | 00:09:09,919 | which is putting ham through it. | which is putting ham through it. |
184 | 00:09:10,120 | 00:09:12,720 | I hate to think what she thinks about that. | I hate to think what she thinks about that. |
185 | 00:09:12,919 | 00:09:15,759 | It's dangerous, dangerous to mess with a nonna's recipe. | It's dangerous, dangerous to mess with a nonna's recipe. |
186 | 00:09:24,320 | 00:09:26,480 | MAEVE O'MEARA: Sotto Sopra's apprentice chef, Giorgia, | MAEVE O'MEARA: Sotto Sopra's apprentice chef, Giorgia, |
187 | 00:09:26,679 | 00:09:30,559 | is up against four home cooks who love to cook Italian food. | is up against four home cooks who love to cook Italian food. |
188 | 00:09:30,759 | 00:09:34,360 | All are preparing their own take on the classic Italian dish, | All are preparing their own take on the classic Italian dish, |
189 | 00:09:34,559 | 00:09:36,080 | eggplant parmigiana. | eggplant parmigiana. |
190 | 00:09:36,279 | 00:09:38,919 | And blind judge Dan | And blind judge Dan |
191 | 00:09:39,120 | 00:09:43,240 | will taste each dish without knowing who cooked what. | will taste each dish without knowing who cooked what. |
192 | 00:09:43,440 | 00:09:47,039 | Well, I'm looking forward to the simplicity of Italian cooking. | Well, I'm looking forward to the simplicity of Italian cooking. |
193 | 00:09:47,240 | 00:09:49,480 | And what better way to start off Italian Week | And what better way to start off Italian Week |
194 | 00:09:49,679 | 00:09:51,320 | than eggplant parmigiana? | than eggplant parmigiana? |
195 | 00:09:51,519 | 00:09:53,240 | Such a peasant dish, such a simple dish. | Such a peasant dish, such a simple dish. |
196 | 00:09:53,440 | 00:09:55,240 | So the eggplant needs to be nicely cooked, | So the eggplant needs to be nicely cooked, |
197 | 00:09:55,440 | 00:09:58,159 | it needs to be cut in a nice, even size. | it needs to be cut in a nice, even size. |
198 | 00:09:59,840 | 00:10:03,039 | Cheese that's on top and it's put in the oven | Cheese that's on top and it's put in the oven |
199 | 00:10:03,240 | 00:10:04,720 | and it's nicely melted and caramelised. | and it's nicely melted and caramelised. |
200 | 00:10:04,919 | 00:10:08,039 | Personally, I like my tomato sauce to not be too reduced. | Personally, I like my tomato sauce to not be too reduced. |
201 | 00:10:08,240 | 00:10:10,360 | I like my sauce to be quite fresh, | I like my sauce to be quite fresh, |
202 | 00:10:10,559 | 00:10:14,159 | but it still needs to have that depth of flavour that tomatoes have. | but it still needs to have that depth of flavour that tomatoes have. |
203 | 00:10:19,200 | 00:10:20,559 | Hey, how you going? Good! | Hey, how you going? Good! |
204 | 00:10:20,759 | 00:10:22,759 | Whoa, look at the mess! I know! I'm not. | Whoa, look at the mess! I know! I'm not. |
205 | 00:10:22,960 | 00:10:25,399 | I thought I was a neat cook but clearly not when I'm under pressure. | I thought I was a neat cook but clearly not when I'm under pressure. |
206 | 00:10:25,600 | 00:10:26,879 | Yeah, look at yours. | Yeah, look at yours. |
207 | 00:10:27,080 | 00:10:29,639 | Oh, don't worry, I'm going to make more mess! | Oh, don't worry, I'm going to make more mess! |
208 | 00:10:29,840 | 00:10:33,440 | I think that ham is going to boost up that dish. | I think that ham is going to boost up that dish. |
209 | 00:10:33,639 | 00:10:38,840 | I just like the combination of fried eggplant and ham. | I just like the combination of fried eggplant and ham. |
210 | 00:10:39,080 | 00:10:41,960 | I think those two ingredients together, they are going to be amazing. | I think those two ingredients together, they are going to be amazing. |
211 | 00:10:42,159 | 00:10:45,799 | So, I'm going to start plate my dish to go in the oven. | So, I'm going to start plate my dish to go in the oven. |
212 | 00:10:46,000 | 00:10:48,840 | And then of course we're going to add mozzarella, | And then of course we're going to add mozzarella, |
213 | 00:10:49,039 | 00:10:51,759 | of course, pecorino and parmesan. | of course, pecorino and parmesan. |
214 | 00:10:54,639 | 00:10:56,240 | Yeah, fingers crossed! | Yeah, fingers crossed! |
215 | 00:11:01,519 | 00:11:04,840 | The tomato sauce is cooking really well, it's simmering quietly away. | The tomato sauce is cooking really well, it's simmering quietly away. |
216 | 00:11:05,039 | 00:11:08,919 | It has herbs in there and some anchovies that were fried as well. | It has herbs in there and some anchovies that were fried as well. |
217 | 00:11:09,120 | 00:11:12,519 | So I have all the elements ready, I'm feeling really confident. | So I have all the elements ready, I'm feeling really confident. |
218 | 00:11:16,720 | 00:11:20,960 | It is going to be layered beautifully with a fresh basil pesto | It is going to be layered beautifully with a fresh basil pesto |
219 | 00:11:21,159 | 00:11:24,120 | and buffalo mozzarella and parmesan. | and buffalo mozzarella and parmesan. |
220 | 00:11:26,080 | 00:11:28,720 | The eggplant is in the oven browning which is really lovely. | The eggplant is in the oven browning which is really lovely. |
221 | 00:11:28,919 | 00:11:30,919 | I've got some dried herbs to place on top | I've got some dried herbs to place on top |
222 | 00:11:31,120 | 00:11:33,919 | and I've got the gremolata here, the crumb. | and I've got the gremolata here, the crumb. |
223 | 00:11:34,120 | 00:11:37,440 | One of my problems is I complicate my food a little bit sometimes, | One of my problems is I complicate my food a little bit sometimes, |
224 | 00:11:37,639 | 00:11:39,480 | I like putting lots of elements in. | I like putting lots of elements in. |
225 | 00:11:39,679 | 00:11:42,039 | I'm going to put some of the smaller shards of the parmesan | I'm going to put some of the smaller shards of the parmesan |
226 | 00:11:42,240 | 00:11:44,399 | from the frying pan in there as well. | from the frying pan in there as well. |
227 | 00:11:44,600 | 00:11:46,600 | That will add extra crunch to it. | That will add extra crunch to it. |
228 | 00:11:46,799 | 00:11:48,799 | And hopefully something a little bit special. | And hopefully something a little bit special. |
229 | 00:11:49,000 | 00:11:51,279 | MARK OLIVE: OK, you've got 20 minutes to go, everyone. | MARK OLIVE: OK, you've got 20 minutes to go, everyone. |
230 | 00:11:51,480 | 00:11:53,000 | Ooh! | Ooh! |
231 | 00:11:54,879 | 00:11:56,440 | So, Alessandro... Yeah? | So, Alessandro... Yeah? |
232 | 00:11:56,639 | 00:11:58,360 | ..what's your take on a vegan parmigiana? | ..what's your take on a vegan parmigiana? |
233 | 00:11:58,559 | 00:11:59,919 | I think it's wonderful. | I think it's wonderful. |
234 | 00:12:00,120 | 00:12:03,279 | I'm curious to see she's using the cashew cheese. | I'm curious to see she's using the cashew cheese. |
235 | 00:12:03,480 | 00:12:06,559 | I never taste and it could be interesting, you know, | I never taste and it could be interesting, you know, |
236 | 00:12:06,759 | 00:12:08,960 | something that we can learn as well sometime. | something that we can learn as well sometime. |
237 | 00:12:14,120 | 00:12:15,039 | Go, Giorgia. | Go, Giorgia. |
238 | 00:12:15,240 | 00:12:17,200 | Go, Giorgia. Go, Giorgia! Go, Giorgia! | Go, Giorgia. Go, Giorgia! Go, Giorgia! |
239 | 00:12:17,399 | 00:12:18,559 | Si! | Si! |
240 | 00:12:20,120 | 00:12:21,799 | GEORGIA: Whilst the eggplant is resting, | GEORGIA: Whilst the eggplant is resting, |
241 | 00:12:22,000 | 00:12:24,679 | I can pick my mint and prepare it for the oil. | I can pick my mint and prepare it for the oil. |
242 | 00:12:24,879 | 00:12:27,120 | The mint is something quite modern | The mint is something quite modern |
243 | 00:12:27,320 | 00:12:29,120 | 'cause you'd think usually basil | 'cause you'd think usually basil |
244 | 00:12:29,320 | 00:12:33,759 | with Italian cooking, but it binds everything together, | with Italian cooking, but it binds everything together, |
245 | 00:12:33,960 | 00:12:35,639 | it gives an element of freshness. | it gives an element of freshness. |
246 | 00:12:37,120 | 00:12:38,840 | Now that the mint oil is done, | Now that the mint oil is done, |
247 | 00:12:39,039 | 00:12:42,000 | I'm going to tackle the smoked cheddar fonduta. | I'm going to tackle the smoked cheddar fonduta. |
248 | 00:12:42,200 | 00:12:45,799 | Combine the milk, cream and the cornstarch. | Combine the milk, cream and the cornstarch. |
249 | 00:12:46,000 | 00:12:48,080 | Then once that has reached 100 degrees, | Then once that has reached 100 degrees, |
250 | 00:12:48,279 | 00:12:50,639 | you then add the cheese, and then mix it together | you then add the cheese, and then mix it together |
251 | 00:12:50,840 | 00:12:52,960 | and you have this fondue. | and you have this fondue. |
252 | 00:12:54,399 | 00:12:56,000 | My fondue is ready, | My fondue is ready, |
253 | 00:12:56,200 | 00:12:58,799 | my eggplant is just crisping up and then I'll be putting it in the oven. | my eggplant is just crisping up and then I'll be putting it in the oven. |
254 | 00:12:59,000 | 00:13:02,519 | The San Marzano sauce I'm blending right now. | The San Marzano sauce I'm blending right now. |
255 | 00:13:04,200 | 00:13:05,600 | Tell me about what's going on here. | Tell me about what's going on here. |
256 | 00:13:05,799 | 00:13:08,639 | So, I'm just stacking my eggplant parmigiana, | So, I'm just stacking my eggplant parmigiana, |
257 | 00:13:08,840 | 00:13:10,279 | layers of all the traditional flavours. | layers of all the traditional flavours. |
258 | 00:13:10,480 | 00:13:12,360 | Beautifully golden and crumbed. That's it. | Beautifully golden and crumbed. That's it. |
259 | 00:13:12,559 | 00:13:14,919 | Now, where has this recipe come from? | Now, where has this recipe come from? |
260 | 00:13:15,159 | 00:13:18,600 | I kind of looked at a few different versions of this. Yeah. | I kind of looked at a few different versions of this. Yeah. |
261 | 00:13:18,799 | 00:13:20,840 | I've eaten it a few different places. | I've eaten it a few different places. |
262 | 00:13:21,039 | 00:13:22,720 | I was recently in Italy and I had it as well. | I was recently in Italy and I had it as well. |
263 | 00:13:22,919 | 00:13:25,120 | You research so hard you went to Italy, I love that. | You research so hard you went to Italy, I love that. |
264 | 00:13:25,320 | 00:13:26,879 | Yeah, I try hard, I try hard. | Yeah, I try hard, I try hard. |
265 | 00:13:27,080 | 00:13:28,440 | It's an expensive way of researching. | It's an expensive way of researching. |
266 | 00:13:28,639 | 00:13:30,919 | Ten minutes to go, everyone. | Ten minutes to go, everyone. |
267 | 00:13:31,120 | 00:13:33,159 | It's going in the oven. | It's going in the oven. |
268 | 00:13:33,360 | 00:13:35,480 | Let me see some Italian hands! | Let me see some Italian hands! |
269 | 00:13:35,679 | 00:13:36,679 | Whoo! | Whoo! |
270 | 00:13:43,120 | 00:13:44,840 | How are you doing, Sebastien? Good. | How are you doing, Sebastien? Good. |
271 | 00:13:45,039 | 00:13:46,360 | My stack always falls. | My stack always falls. |
272 | 00:13:46,559 | 00:13:50,519 | I realise that it's not a bad thing 'cause the cheese falls out | I realise that it's not a bad thing 'cause the cheese falls out |
273 | 00:13:50,720 | 00:13:52,440 | and then when you plate it, it's all, like... | and then when you plate it, it's all, like... |
274 | 00:13:52,639 | 00:13:53,960 | Perfect imperfection, we call it. | Perfect imperfection, we call it. |
275 | 00:13:54,159 | 00:13:55,200 | (CHUCKLES) | (CHUCKLES) |
276 | 00:13:55,399 | 00:13:57,360 | (ALARM RINGS) | (ALARM RINGS) |
277 | 00:13:57,559 | 00:13:59,000 | It's looking good, Paolo. Thank you. | It's looking good, Paolo. Thank you. |
278 | 00:13:59,200 | 00:14:00,639 | It's a nice colour. | It's a nice colour. |
279 | 00:14:03,399 | 00:14:04,840 | How much time have we got? | How much time have we got? |
280 | 00:14:05,039 | 00:14:08,759 | You have five minutes to go, so I hope you are plating up. | You have five minutes to go, so I hope you are plating up. |
281 | 00:14:08,960 | 00:14:13,360 | PAOLO: There is so many good ideas out there, I say wow. | PAOLO: There is so many good ideas out there, I say wow. |
282 | 00:14:13,559 | 00:14:16,600 | I know it's a nonna dish but is it going to be enough? | I know it's a nonna dish but is it going to be enough? |
283 | 00:14:16,799 | 00:14:18,639 | Start plating. | Start plating. |
284 | 00:14:18,840 | 00:14:20,240 | Bella. | Bella. |
285 | 00:14:24,440 | 00:14:26,960 | You can keep your job. (OTHERS LAUGH) | You can keep your job. (OTHERS LAUGH) |
286 | 00:14:27,159 | 00:14:29,360 | You come back to work, it's fine. | You come back to work, it's fine. |
287 | 00:14:29,559 | 00:14:31,320 | OK, this is all coming together, guys. | OK, this is all coming together, guys. |
288 | 00:14:31,519 | 00:14:33,320 | Now, you really need to get this up to the pass. | Now, you really need to get this up to the pass. |
289 | 00:14:33,519 | 00:14:34,919 | Go, Ivano! | Go, Ivano! |
290 | 00:14:39,440 | 00:14:41,879 | Really happy about the dish, flavours are definitely there. | Really happy about the dish, flavours are definitely there. |
291 | 00:14:42,080 | 00:14:44,320 | Really proud. Fantastica! Brava! | Really proud. Fantastica! Brava! |
292 | 00:14:44,519 | 00:14:45,720 | Bellissima. Yeah! | Bellissima. Yeah! |
293 | 00:14:45,919 | 00:14:48,120 | Go, Paolo! | Go, Paolo! |
294 | 00:14:48,320 | 00:14:50,559 | Nonna's recipe, what's she going to think? | Nonna's recipe, what's she going to think? |
295 | 00:14:50,759 | 00:14:53,000 | Hopefully I'm not going to let down Nonna. | Hopefully I'm not going to let down Nonna. |
296 | 00:14:53,200 | 00:14:56,120 | Finito! Well done! | Finito! Well done! |
297 | 00:14:57,840 | 00:14:59,919 | (CLAPPING) | (CLAPPING) |
298 | 00:15:06,200 | 00:15:10,080 | I hope that Dan thinks that it's really homely when he eats it. | I hope that Dan thinks that it's really homely when he eats it. |
299 | 00:15:20,279 | 00:15:22,759 | MAEVE O'MEARA: Our four home cooks and apprentice chef, Giorgia, | MAEVE O'MEARA: Our four home cooks and apprentice chef, Giorgia, |
300 | 00:15:22,960 | 00:15:24,559 | from restaurant Sotto Sopra | from restaurant Sotto Sopra |
301 | 00:15:24,759 | 00:15:28,679 | have all served up their best Italian eggplant parmigiana. | have all served up their best Italian eggplant parmigiana. |
302 | 00:15:28,879 | 00:15:31,440 | Now it's time for judge Dan to taste the dishes | Now it's time for judge Dan to taste the dishes |
303 | 00:15:31,639 | 00:15:33,840 | without knowing who cooked which one. | without knowing who cooked which one. |
304 | 00:15:34,039 | 00:15:36,320 | DAN HONG: Italian food is quite simple | DAN HONG: Italian food is quite simple |
305 | 00:15:36,559 | 00:15:40,799 | but chefs often say that the simplest food is the hardest to execute, | but chefs often say that the simplest food is the hardest to execute, |
306 | 00:15:41,000 | 00:15:43,039 | and I tend to agree with that. | and I tend to agree with that. |
307 | 00:15:43,240 | 00:15:46,000 | Welcome back, Dan! Thanks! I'm starving. | Welcome back, Dan! Thanks! I'm starving. |
308 | 00:15:46,200 | 00:15:48,879 | So you're pretty impressed with what's up on the pass tonight? | So you're pretty impressed with what's up on the pass tonight? |
309 | 00:15:49,080 | 00:15:52,639 | Well, really interesting plates of eggplant parmigiana. | Well, really interesting plates of eggplant parmigiana. |
310 | 00:15:52,840 | 00:15:56,679 | Some of them almost look like stacks - very 1990s. | Some of them almost look like stacks - very 1990s. |
311 | 00:15:56,879 | 00:15:58,240 | The higher the dish, the closer to God. | The higher the dish, the closer to God. |
312 | 00:15:58,440 | 00:15:59,600 | Yes. | Yes. |
313 | 00:15:59,799 | 00:16:05,000 | Then some looking really rustic and then some looking pretty hectic. | Then some looking really rustic and then some looking pretty hectic. |
314 | 00:16:08,120 | 00:16:09,519 | So where do you want to start, Dan? | So where do you want to start, Dan? |
315 | 00:16:09,720 | 00:16:12,519 | Well, let's start with this one right here. | Well, let's start with this one right here. |
316 | 00:16:12,720 | 00:16:14,679 | Let's start with hectic. Yeah. | Let's start with hectic. Yeah. |
317 | 00:16:17,080 | 00:16:20,200 | This is eggplant parmigiana with sourdough and walnut crumb. | This is eggplant parmigiana with sourdough and walnut crumb. |
318 | 00:16:22,879 | 00:16:24,279 | Ooh, look at that. | Ooh, look at that. |
319 | 00:16:24,480 | 00:16:28,919 | You can see the layering in between each piece of eggplant, | You can see the layering in between each piece of eggplant, |
320 | 00:16:29,120 | 00:16:30,559 | there's some fresh mozzarella. | there's some fresh mozzarella. |
321 | 00:16:36,039 | 00:16:39,399 | The flavour's there, the eggplant's nicely cooked. | The flavour's there, the eggplant's nicely cooked. |
322 | 00:16:39,600 | 00:16:42,600 | The only thing I'd say is there's a lot going on. | The only thing I'd say is there's a lot going on. |
323 | 00:16:44,039 | 00:16:49,120 | This is eggplant parmigiana with cashew cheese. | This is eggplant parmigiana with cashew cheese. |
324 | 00:16:52,279 | 00:16:53,559 | Ah, it smells good. | Ah, it smells good. |
325 | 00:16:53,759 | 00:16:55,960 | Here it goes, vegan eggplant parmigiana. | Here it goes, vegan eggplant parmigiana. |
326 | 00:17:00,440 | 00:17:02,000 | It's good! | It's good! |
327 | 00:17:02,200 | 00:17:03,519 | It's really good. | It's really good. |
328 | 00:17:03,720 | 00:17:06,880 | I mean, the tomato sauce has lots of flavour | I mean, the tomato sauce has lots of flavour |
329 | 00:17:07,079 | 00:17:10,519 | and the cashew cheese is... it's interesting. | and the cashew cheese is... it's interesting. |
330 | 00:17:12,880 | 00:17:18,000 | This is parmigiana siciliana della nonna. | This is parmigiana siciliana della nonna. |
331 | 00:17:18,200 | 00:17:21,200 | Did Nonna save the eggplant skins | Did Nonna save the eggplant skins |
332 | 00:17:21,400 | 00:17:23,519 | and fry them up and put them on as a garnish? | and fry them up and put them on as a garnish? |
333 | 00:17:23,720 | 00:17:25,920 | Well, waste not want not, Dan. Exactly. | Well, waste not want not, Dan. Exactly. |
334 | 00:17:26,119 | 00:17:28,440 | It looks like a classic eggplant parmigiana. | It looks like a classic eggplant parmigiana. |
335 | 00:17:28,640 | 00:17:30,839 | You know, it's baked, the cheese on top, | You know, it's baked, the cheese on top, |
336 | 00:17:31,039 | 00:17:33,680 | it's put in the oven, nice crust on top. | it's put in the oven, nice crust on top. |
337 | 00:17:33,880 | 00:17:35,640 | Is that like ham or something?! | Is that like ham or something?! |
338 | 00:17:35,839 | 00:17:37,519 | Ham - that was the twist. | Ham - that was the twist. |
339 | 00:17:43,319 | 00:17:45,480 | Oh, he's going back for more, it must be OK. | Oh, he's going back for more, it must be OK. |
340 | 00:17:48,519 | 00:17:51,240 | That eggplant is really, really nicely cooked. | That eggplant is really, really nicely cooked. |
341 | 00:17:51,440 | 00:17:52,920 | The ham's good! | The ham's good! |
342 | 00:17:53,119 | 00:17:55,440 | The ham, well, look... | The ham, well, look... |
343 | 00:17:55,640 | 00:17:56,960 | It's ham. It's ham! | It's ham. It's ham! |
344 | 00:17:57,160 | 00:18:01,799 | This is eggplant parmigiana with smoked cheddar. | This is eggplant parmigiana with smoked cheddar. |
345 | 00:18:04,160 | 00:18:05,640 | Going in. | Going in. |
346 | 00:18:07,200 | 00:18:08,519 | Ooh. | Ooh. |
347 | 00:18:12,200 | 00:18:13,640 | Simplicity. | Simplicity. |
348 | 00:18:14,839 | 00:18:17,799 | I love it because it's really simple. | I love it because it's really simple. |
349 | 00:18:18,000 | 00:18:20,920 | It's just half an eggplant, beautiful produce, | It's just half an eggplant, beautiful produce, |
350 | 00:18:21,119 | 00:18:22,480 | doesn't need much done to it. | doesn't need much done to it. |
351 | 00:18:22,680 | 00:18:24,680 | The sauce is super delicious. | The sauce is super delicious. |
352 | 00:18:24,880 | 00:18:28,039 | I love that freshness of the mint that pops through at the end. | I love that freshness of the mint that pops through at the end. |
353 | 00:18:28,240 | 00:18:31,119 | Last but not least, let's try the one at the very end. | Last but not least, let's try the one at the very end. |
354 | 00:18:34,759 | 00:18:37,200 | Well, there's no getting around this one, Dan. | Well, there's no getting around this one, Dan. |
355 | 00:18:37,400 | 00:18:38,920 | It's an eggplant parmigiana stack. | It's an eggplant parmigiana stack. |
356 | 00:18:39,119 | 00:18:41,240 | Not hating on the presentation | Not hating on the presentation |
357 | 00:18:41,440 | 00:18:43,319 | because it's not about the presentation, | because it's not about the presentation, |
358 | 00:18:43,519 | 00:18:45,720 | it's about the flavour and it's crumbed. | it's about the flavour and it's crumbed. |
359 | 00:18:45,920 | 00:18:48,240 | You know, the others weren't crumbed so it's different. | You know, the others weren't crumbed so it's different. |
360 | 00:18:48,440 | 00:18:49,799 | Exactly. Hm. | Exactly. Hm. |
361 | 00:18:51,880 | 00:18:54,039 | This looks like a savoury cake, doesn't it? | This looks like a savoury cake, doesn't it? |
362 | 00:18:54,240 | 00:18:56,160 | It does, it looks like a layer cake... | It does, it looks like a layer cake... |
363 | 00:18:57,319 | 00:18:59,039 | ..of deliciousness. | ..of deliciousness. |
364 | 00:19:02,240 | 00:19:05,000 | This sauce here is actually quite the sweetest out of all the others, | This sauce here is actually quite the sweetest out of all the others, |
365 | 00:19:05,200 | 00:19:06,599 | it's really delicious. | it's really delicious. |
366 | 00:19:06,799 | 00:19:08,279 | Well, you know what, | Well, you know what, |
367 | 00:19:08,480 | 00:19:12,200 | I forgot how hard it was to be the blind judge in this competition | I forgot how hard it was to be the blind judge in this competition |
368 | 00:19:12,400 | 00:19:14,559 | because the first tasting of the year | because the first tasting of the year |
369 | 00:19:14,759 | 00:19:16,519 | and they're all exceptional! | and they're all exceptional! |
370 | 00:19:23,559 | 00:19:27,160 | MAEVE O'MEARA: It's Italian Week and apprentice chef, Giorgia, | MAEVE O'MEARA: It's Italian Week and apprentice chef, Giorgia, |
371 | 00:19:27,359 | 00:19:31,839 | is up against our four home cooks in an eggplant parmigiana battle. | is up against our four home cooks in an eggplant parmigiana battle. |
372 | 00:19:32,039 | 00:19:35,759 | Judge Dan tried all five dishes without knowing who cooked which, | Judge Dan tried all five dishes without knowing who cooked which, |
373 | 00:19:35,960 | 00:19:38,839 | and now it's time to announce the result. | and now it's time to announce the result. |
374 | 00:19:39,039 | 00:19:43,480 | What a fantastic start to Italian Week and a new season! | What a fantastic start to Italian Week and a new season! |
375 | 00:19:43,680 | 00:19:46,920 | And thank you all for showing us how beautiful and simple | And thank you all for showing us how beautiful and simple |
376 | 00:19:47,119 | 00:19:50,480 | Italian cooking can be, so grazie, well done. | Italian cooking can be, so grazie, well done. |
377 | 00:19:50,680 | 00:19:52,359 | Grazie. Thank you! | Grazie. Thank you! |
378 | 00:19:54,640 | 00:19:57,400 | After tasting all the plates on the pass, | After tasting all the plates on the pass, |
379 | 00:19:57,599 | 00:20:00,319 | there are so many different takes on this classic dish - | there are so many different takes on this classic dish - |
380 | 00:20:00,519 | 00:20:05,799 | from quite refined and modern to very rustic and simple. | from quite refined and modern to very rustic and simple. |
381 | 00:20:06,000 | 00:20:08,759 | But for me, there was one plate | But for me, there was one plate |
382 | 00:20:08,960 | 00:20:14,319 | that captured the true spirit of this hearty, wholesome peasant dish. | that captured the true spirit of this hearty, wholesome peasant dish. |
383 | 00:20:14,519 | 00:20:18,440 | Tonight's best plate on the pass is... | Tonight's best plate on the pass is... |
384 | 00:20:21,640 | 00:20:23,440 | After tasting all the plates on the pass, | After tasting all the plates on the pass, |
385 | 00:20:23,640 | 00:20:27,160 | tonight's best plate on the pass is... | tonight's best plate on the pass is... |
386 | 00:20:34,960 | 00:20:37,440 | ..parmigiana siciliana della nonna. | ..parmigiana siciliana della nonna. |
387 | 00:20:37,640 | 00:20:39,680 | (APPLAUSE) | (APPLAUSE) |
388 | 00:20:39,880 | 00:20:41,559 | Who made this? | Who made this? |
389 | 00:20:41,759 | 00:20:43,599 | Was that you, Paolo? | Was that you, Paolo? |
390 | 00:20:44,880 | 00:20:46,720 | Paolo, what does this mean to you? | Paolo, what does this mean to you? |
391 | 00:20:46,920 | 00:20:48,519 | Um, that means a lot. | Um, that means a lot. |
392 | 00:20:51,000 | 00:20:54,759 | To be so far away from your country, | To be so far away from your country, |
393 | 00:20:54,960 | 00:20:56,960 | it's quite emotional, you know, to bring... | it's quite emotional, you know, to bring... |
394 | 00:20:57,160 | 00:20:59,240 | I think my grandmother is here with me today. | I think my grandmother is here with me today. |
395 | 00:20:59,440 | 00:21:00,720 | Oh, definitely. | Oh, definitely. |
396 | 00:21:00,920 | 00:21:03,079 | I mean, that is the best thing about food | I mean, that is the best thing about food |
397 | 00:21:03,279 | 00:21:07,400 | is that you know you can cook your nonna's or your mother's recipe | is that you know you can cook your nonna's or your mother's recipe |
398 | 00:21:07,599 | 00:21:09,599 | and you'll feel like you're right at home. | and you'll feel like you're right at home. |
399 | 00:21:09,799 | 00:21:12,319 | I want to give him a hug! | I want to give him a hug! |
400 | 00:21:12,519 | 00:21:15,000 | If you need a job, we need people, yeah? | If you need a job, we need people, yeah? |
401 | 00:21:16,519 | 00:21:18,519 | So, Dan, it's come to the crunch time. | So, Dan, it's come to the crunch time. |
402 | 00:21:18,720 | 00:21:21,119 | Which one of these four remaining plates | Which one of these four remaining plates |
403 | 00:21:21,319 | 00:21:24,359 | didn't come up to the level that you were looking for? | didn't come up to the level that you were looking for? |
404 | 00:21:24,559 | 00:21:26,440 | I'm sorry to say that the plate | I'm sorry to say that the plate |
405 | 00:21:26,640 | 00:21:30,960 | that didn't quite live up to my expectations is... | that didn't quite live up to my expectations is... |
406 | 00:21:34,799 | 00:21:36,079 | ..the eggplant parmigiana | ..the eggplant parmigiana |
407 | 00:21:36,279 | 00:21:38,000 | with cashew cheese. | with cashew cheese. |
408 | 00:21:41,079 | 00:21:44,559 | It was a really great take on this classic dish. | It was a really great take on this classic dish. |
409 | 00:21:44,759 | 00:21:48,240 | A delicious vegan eggplant parmigiana, so thank you. | A delicious vegan eggplant parmigiana, so thank you. |
410 | 00:21:48,440 | 00:21:50,920 | Thank you. I just feel really honoured to be here. | Thank you. I just feel really honoured to be here. |
411 | 00:21:51,119 | 00:21:54,000 | So I'm just going to walk away feeling really good about it, | So I'm just going to walk away feeling really good about it, |
412 | 00:21:54,200 | 00:21:55,640 | so thank you. | so thank you. |
413 | 00:21:57,359 | 00:21:59,200 | Executive Chef Alessandro, | Executive Chef Alessandro, |
414 | 00:21:59,400 | 00:22:01,960 | are you proud of the way apprentice chef Giorgia went this evening? | are you proud of the way apprentice chef Giorgia went this evening? |
415 | 00:22:02,160 | 00:22:03,480 | I couldn't be more proud of her. | I couldn't be more proud of her. |
416 | 00:22:03,680 | 00:22:04,960 | Thank you, Giorgia. | Thank you, Giorgia. |
417 | 00:22:05,160 | 00:22:06,880 | Grazie. | Grazie. |
418 | 00:22:07,079 | 00:22:08,960 | Congratulations once again, Paolo. | Congratulations once again, Paolo. |
419 | 00:22:09,160 | 00:22:11,279 | You beat restaurant Sotto Sopra | You beat restaurant Sotto Sopra |
420 | 00:22:11,480 | 00:22:13,160 | with your beautiful eggplant parmigiana, | with your beautiful eggplant parmigiana, |
421 | 00:22:13,359 | 00:22:14,799 | so this is for you! | so this is for you! |
422 | 00:22:18,119 | 00:22:19,599 | Thank you. | Thank you. |
423 | 00:22:20,960 | 00:22:23,039 | Well done, congratulations. | Well done, congratulations. |
424 | 00:22:23,240 | 00:22:25,400 | What a great start to Italian Week. | What a great start to Italian Week. |
425 | 00:22:25,599 | 00:22:28,799 | I don't know about you, but I'm hungry so come on and tuck in! | I don't know about you, but I'm hungry so come on and tuck in! |
426 | 00:22:30,400 | 00:22:33,519 | That's perfect, like my nonna. | That's perfect, like my nonna. |
427 | 00:22:35,839 | 00:22:38,079 | Well done, it was really complex and rich. | Well done, it was really complex and rich. |
428 | 00:22:39,079 | 00:22:40,559 | That mint in there is good. | That mint in there is good. |
429 | 00:22:40,759 | 00:22:42,960 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
430 | 00:22:43,160 | 00:22:46,240 | We're taking on classic Italian appetiser, carpaccio. | We're taking on classic Italian appetiser, carpaccio. |
431 | 00:22:46,440 | 00:22:48,640 | That is so good. Beautiful. | That is so good. Beautiful. |
432 | 00:22:48,839 | 00:22:50,799 | And our home cooks will be facing | And our home cooks will be facing |
433 | 00:22:51,000 | 00:22:53,400 | restaurant Sotto Sopra's station chef, Flavia. | restaurant Sotto Sopra's station chef, Flavia. |
434 | 00:22:53,599 | 00:22:55,440 | Ahh! Brava, Flavia! | Ahh! Brava, Flavia! |
435 | 00:22:55,640 | 00:22:57,359 | And at the end of the week... | And at the end of the week... |
436 | 00:22:57,559 | 00:22:59,519 | Melissa! How are you? Ciao. Hi! | Melissa! How are you? Ciao. Hi! |
437 | 00:22:59,720 | 00:23:03,480 | ..we discover the secrets behind this hatted restaurant's success. | ..we discover the secrets behind this hatted restaurant's success. |
438 | 00:23:03,680 | 00:23:05,400 | Ah, man. | Ah, man. |
439 | 00:23:07,319 | 00:23:10,480 | Wow, perfetto. Thank you very much. | Wow, perfetto. Thank you very much. |