# Start End Original Translated
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.