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1 00:00:01,040 00:00:04,280 MAEVE O'MEARA: It's Italian week on The Chefs' Line, and tonight, MAEVE O'MEARA: It's Italian week on The Chefs' Line, and tonight,
2 00:00:04,480 00:00:08,439 we're taking on a classic Italian dessert - zabaione. we're taking on a classic Italian dessert - zabaione.
3 00:00:08,640 00:00:10,560 Oh, this looks so good. Oh, this looks so good.
4 00:00:10,759 00:00:13,119 Light, fluffy and delicious, Light, fluffy and delicious,
5 00:00:13,320 00:00:16,239 the heart of a zabaione is only three ingredients - the heart of a zabaione is only three ingredients -
6 00:00:16,440 00:00:21,600 egg yolks, sugar and sweet wine. egg yolks, sugar and sweet wine.
7 00:00:21,800 00:00:24,000 Some of Australia's best home cooks Some of Australia's best home cooks
8 00:00:24,199 00:00:26,480 will be putting their culinary skills to the test will be putting their culinary skills to the test
9 00:00:26,679 00:00:29,760 against hatted Italian restaurant Sotto Sopra. against hatted Italian restaurant Sotto Sopra.
10 00:00:31,399 00:00:34,280 And tonight, the home cooks will face the third stop And tonight, the home cooks will face the third stop
11 00:00:34,479 00:00:37,079 in their chefs' line - sous-chef Mattia. in their chefs' line - sous-chef Mattia.
12 00:00:37,280 00:00:39,439 Come on! Push, Mattia! Come on! Push, Mattia!
13 00:00:39,640 00:00:42,280 As the week progresses, the competition will escalate As the week progresses, the competition will escalate
14 00:00:42,479 00:00:45,280 in difficulty, from the apprentice all the way... in difficulty, from the apprentice all the way...
15 00:00:45,479 00:00:47,399 Mattia, get some ice now. Yes, Chef! Mattia, get some ice now. Yes, Chef!
16 00:00:47,600 00:00:49,439 ..to the head chef. ..to the head chef.
17 00:00:50,600 00:00:52,759 Whose zabaione will win them the chance Whose zabaione will win them the chance
18 00:00:52,960 00:00:55,560 to reach the end of the chefs' line? to reach the end of the chefs' line?
19 00:01:02,759 00:01:04,040 Welcome back to Italian week Welcome back to Italian week
20 00:01:04,239 00:01:05,519 in The Chefs' Line kitchen. in The Chefs' Line kitchen.
21 00:01:05,719 00:01:07,840 We are halfway through the chefs' line We are halfway through the chefs' line
22 00:01:08,039 00:01:11,120 of hatted Italian restaurant Sotto Sopra. of hatted Italian restaurant Sotto Sopra.
23 00:01:15,480 00:01:17,599 Tonight, we're just keeping things simple. Tonight, we're just keeping things simple.
24 00:01:17,799 00:01:20,079 It's delicious. It's delectable. It's delicious. It's delectable.
25 00:01:20,280 00:01:22,680 It's dessert. It's zabaione! It's dessert. It's zabaione!
26 00:01:22,879 00:01:25,319 Executive chef Alessandro, Executive chef Alessandro,
27 00:01:25,519 00:01:27,719 Sotto Sopra, welcome back. Sotto Sopra, welcome back.
28 00:01:27,920 00:01:29,280 ALL: Thank you. ALL: Thank you.
29 00:01:29,480 00:01:30,799 Who's stepping up tonight? Who's stepping up tonight?
30 00:01:31,000 00:01:33,840 Tonight, we have sous-chef Mattia. Tonight, we have sous-chef Mattia.
31 00:01:34,039 00:01:37,879 Sous-chef Mattia, good luck. Please step forward. Sous-chef Mattia, good luck. Please step forward.
32 00:01:38,079 00:01:40,000 Chefs' line, please take your seats. Chefs' line, please take your seats.
33 00:01:42,759 00:01:46,680 Home cooks, tonight will decide which one of you takes on Home cooks, tonight will decide which one of you takes on
34 00:01:46,879 00:01:49,640 executive chef Alessandro in the final, executive chef Alessandro in the final,
35 00:01:49,840 00:01:52,719 so summon up all of that Italian passion and flair so summon up all of that Italian passion and flair
36 00:01:52,920 00:01:54,439 and give us everything you've got. and give us everything you've got.
37 00:01:54,640 00:01:59,799 And to judge our very first dessert, we needed someone so sweet, And to judge our very first dessert, we needed someone so sweet,
38 00:02:00,000 00:02:01,719 you could sell them in a candy store. you could sell them in a candy store.
39 00:02:01,920 00:02:04,079 It's Mr Mark Olive. (CHUCKLES) It's Mr Mark Olive. (CHUCKLES)
40 00:02:04,280 00:02:05,920 Well, you know me so well. Well, you know me so well.
41 00:02:06,120 00:02:09,400 I'll be looking for something sweet and creative, so good luck! I'll be looking for something sweet and creative, so good luck!
42 00:02:11,039 00:02:15,639 Sous-chef Mattia, home cooks, you have 60 minutes Sous-chef Mattia, home cooks, you have 60 minutes
43 00:02:15,840 00:02:18,599 to put up your best zabaione on the pass. to put up your best zabaione on the pass.
44 00:02:18,800 00:02:20,479 Let's cook! Let's cook!
45 00:02:20,680 00:02:24,599 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
46 00:02:26,840 00:02:28,280 WOMAN: Well done, guys! WOMAN: Well done, guys!
47 00:02:34,319 00:02:37,199 I guess there are some old-school desserts I guess there are some old-school desserts
48 00:02:37,400 00:02:38,920 that are super popular in Australia, that are super popular in Australia,
49 00:02:39,120 00:02:40,920 some that we don't know as much, and zabaione - some that we don't know as much, and zabaione -
50 00:02:41,120 00:02:43,719 it's definitely not as popular as tiramisu, for example, it's definitely not as popular as tiramisu, for example,
51 00:02:43,920 00:02:45,199 but there's a lot to love but there's a lot to love
52 00:02:45,400 00:02:48,240 about something that's sort of silky and airy and light. about something that's sort of silky and airy and light.
53 00:02:48,439 00:02:52,079 Zabaione is often served with an accompaniment on the side, Zabaione is often served with an accompaniment on the side,
54 00:02:52,280 00:02:54,920 so blind judge Mark will be looking for the perfect partner so blind judge Mark will be looking for the perfect partner
55 00:02:55,120 00:02:56,560 to complement the dish. to complement the dish.
56 00:02:59,199 00:03:01,719 MAN: I'm Ivano Del Pio. I'm from Hobart. MAN: I'm Ivano Del Pio. I'm from Hobart.
57 00:03:01,919 00:03:05,280 I'm cooking a zabaglione with poached pear, I'm cooking a zabaglione with poached pear,
58 00:03:05,479 00:03:08,800 and the pear will be poached in cider. and the pear will be poached in cider.
59 00:03:09,000 00:03:12,360 Being from Tassie, the ciders there are fantastic, Being from Tassie, the ciders there are fantastic,
60 00:03:12,560 00:03:16,000 and it's spiced up with cinnamon and allspice, and it's spiced up with cinnamon and allspice,
61 00:03:16,199 00:03:18,199 pepper and clove and some lemon. pepper and clove and some lemon.
62 00:03:21,000 00:03:25,360 I cut the top off the pear and core the bottom half, I cut the top off the pear and core the bottom half,
63 00:03:25,560 00:03:29,439 so that's where I'm going to get some fresh fig and walnut so that's where I'm going to get some fresh fig and walnut
64 00:03:29,639 00:03:31,520 and stuff the pear with. and stuff the pear with.
65 00:03:31,719 00:03:35,639 It's important that the zabaglione is the absolute hero, not the pear. It's important that the zabaglione is the absolute hero, not the pear.
66 00:03:35,840 00:03:37,719 However, they combine very beautifully. However, they combine very beautifully.
67 00:03:37,920 00:03:42,479 My mother always cooked by intuition and that's how I tend to be as well, My mother always cooked by intuition and that's how I tend to be as well,
68 00:03:42,680 00:03:45,680 so I forced myself to read up about desserts so I forced myself to read up about desserts
69 00:03:45,879 00:03:47,639 'cause it wasn't her cup of tea. 'cause it wasn't her cup of tea.
70 00:03:47,840 00:03:51,319 All our birthday cakes were as hard as... that. All our birthday cakes were as hard as... that.
71 00:03:51,520 00:03:53,719 (CHUCKLES) Um, but that was fine. (CHUCKLES) Um, but that was fine.
72 00:03:53,920 00:03:55,520 I mean, she still made them with love. I mean, she still made them with love.
73 00:04:06,639 00:04:07,919 MAN: My name's Sebastien. MAN: My name's Sebastien.
74 00:04:08,120 00:04:10,919 I live on the Northern Beaches of Sydney. I live on the Northern Beaches of Sydney.
75 00:04:11,120 00:04:14,319 I love cooking and I particularly like Italian cooking. I love cooking and I particularly like Italian cooking.
76 00:04:14,520 00:04:18,240 I was raised in a French and Australian family. I was raised in a French and Australian family.
77 00:04:18,439 00:04:21,240 I remember when I moved out and kind of looked at Italian food I remember when I moved out and kind of looked at Italian food
78 00:04:21,439 00:04:22,839 and was like, "Oh, that's similar." and was like, "Oh, that's similar."
79 00:04:23,040 00:04:26,279 And it's really only got two or three things on the plate as well. And it's really only got two or three things on the plate as well.
80 00:04:26,480 00:04:29,920 Making a limoncello zabaione with meringue Making a limoncello zabaione with meringue
81 00:04:30,120 00:04:33,319 and some vanilla Italian biscuits as well. and some vanilla Italian biscuits as well.
82 00:04:33,519 00:04:35,000 I'm making the biscuit at the moment. I'm making the biscuit at the moment.
83 00:04:36,399 00:04:40,800 I'm basically mixing egg yolk, sugar and vanilla essence. I'm basically mixing egg yolk, sugar and vanilla essence.
84 00:04:41,000 00:04:42,560 Folding in some eggwhites. Folding in some eggwhites.
85 00:04:44,879 00:04:47,000 I'm going to pipe the biscuits out, get that in the oven I'm going to pipe the biscuits out, get that in the oven
86 00:04:47,199 00:04:48,920 'cause that's going to take a little while. 'cause that's going to take a little while.
87 00:04:50,240 00:04:52,360 When Mark tries my dish, I'm really hopeful When Mark tries my dish, I'm really hopeful
88 00:04:52,560 00:04:55,199 that he's going to get a fluffy zabaione that he's going to get a fluffy zabaione
89 00:04:55,399 00:04:59,399 with crispy meringue and some soft on the inside biscuits. with crispy meringue and some soft on the inside biscuits.
90 00:04:59,600 00:05:01,920 The part of the dish I'm most worried about is definitely time. The part of the dish I'm most worried about is definitely time.
91 00:05:02,120 00:05:04,040 I'm hoping I can just get, um, everything right I'm hoping I can just get, um, everything right
92 00:05:04,240 00:05:05,879 and something on the plate that's tasty. and something on the plate that's tasty.
93 00:05:13,480 00:05:16,560 Come on, Mattia. Go, Mattia! Come on, Mattia. Go, Mattia!
94 00:05:16,759 00:05:19,000 Sous-chef Mattia from Sotto Sopra Sous-chef Mattia from Sotto Sopra
95 00:05:19,199 00:05:22,040 is tackling the Italian dessert zabaione. is tackling the Italian dessert zabaione.
96 00:05:22,240 00:05:24,319 Desserts are not his specialty, but luckily, Desserts are not his specialty, but luckily,
97 00:05:24,519 00:05:28,160 he's under the watchful eye of pastry chef and girlfriend Flavia. he's under the watchful eye of pastry chef and girlfriend Flavia.
98 00:05:28,360 00:05:31,319 MATTIA: So, I'm making the zabaione with almond meal, MATTIA: So, I'm making the zabaione with almond meal,
99 00:05:31,519 00:05:35,040 polenta crumble and cherries. polenta crumble and cherries.
100 00:05:35,240 00:05:39,240 The crumble is obviously because you're missing some crunchy The crumble is obviously because you're missing some crunchy
101 00:05:39,439 00:05:41,319 inside the zabaione. inside the zabaione.
102 00:05:41,519 00:05:44,560 So, crunchy for the polenta, richer flavour for the almond meal So, crunchy for the polenta, richer flavour for the almond meal
103 00:05:44,759 00:05:47,240 and the cherries to give a little classy touch. and the cherries to give a little classy touch.
104 00:05:47,439 00:05:50,759 Flavia gave me a little bit of training in the past days. Flavia gave me a little bit of training in the past days.
105 00:05:50,959 00:05:55,279 This is one of her creations, so I think she is confident with it, This is one of her creations, so I think she is confident with it,
106 00:05:55,480 00:05:58,120 but at the same time, she's not confident with me doing it but at the same time, she's not confident with me doing it
107 00:05:58,319 00:06:01,240 so I think she might step in a little bit. so I think she might step in a little bit.
108 00:06:02,439 00:06:05,240 Took the egg yolk and put it into a sous-vide bag Took the egg yolk and put it into a sous-vide bag
109 00:06:05,439 00:06:07,199 and then into a bain-marie. and then into a bain-marie.
110 00:06:07,399 00:06:10,879 So, you put the timer just in case. Don't do scrambled egg. So, you put the timer just in case. Don't do scrambled egg.
111 00:06:11,079 00:06:13,000 Thanks to Flavia, that reminds me. Thanks to Flavia, that reminds me.
112 00:06:13,199 00:06:16,519 Otherwise... first mistake. Otherwise... first mistake.
113 00:06:16,720 00:06:18,279 All good. All good.
114 00:06:24,759 00:06:28,800 IVANO: I feel really confident about my zabaglione with poached pear. IVANO: I feel really confident about my zabaglione with poached pear.
115 00:06:29,000 00:06:31,600 I reckon I can plate up something that not only is delicious, I reckon I can plate up something that not only is delicious,
116 00:06:31,800 00:06:33,959 but should look fantastic as well. but should look fantastic as well.
117 00:06:36,319 00:06:38,000 My family are from the north of Italy My family are from the north of Italy
118 00:06:38,199 00:06:40,600 in the Prosecco-growing area. in the Prosecco-growing area.
119 00:06:40,800 00:06:43,000 Mum always had this notion that Mum always had this notion that
120 00:06:43,199 00:06:44,560 it's important to grow your own stuff, it's important to grow your own stuff,
121 00:06:44,759 00:06:47,480 it's important to be organic, it's important to be seasonal. it's important to be organic, it's important to be seasonal.
122 00:06:47,680 00:06:51,159 And if you look up here, there's our mum there. And if you look up here, there's our mum there.
123 00:06:51,360 00:06:54,639 And when I cook, that's when I'm the closest to my mum. And when I cook, that's when I'm the closest to my mum.
124 00:06:54,840 00:06:56,920 Zabaione. Zabaione. Zabaione. Zabaione.
125 00:06:57,120 00:06:59,920 Zabaione's three ingredients, right? Zabaione's three ingredients, right?
126 00:07:00,120 00:07:01,920 For the last three cooks, you're famous for using For the last three cooks, you're famous for using
127 00:07:02,120 00:07:04,199 quite a lot of ingredients on your dishes. quite a lot of ingredients on your dishes.
128 00:07:04,399 00:07:06,240 Is this the same case again with your dessert? Is this the same case again with your dessert?
129 00:07:06,439 00:07:08,360 Oh, it may be a little bit. Oh, it may be a little bit.
130 00:07:08,560 00:07:10,839 I need to... Um, just a little bit? I need to... Um, just a little bit?
131 00:07:11,040 00:07:13,439 You've only got both dried and fresh figs, You've only got both dried and fresh figs,
132 00:07:13,639 00:07:16,319 raspberries, pears, walnuts, tonka beans, raspberries, pears, walnuts, tonka beans,
133 00:07:16,519 00:07:20,000 um, spices, flowers, limoncello, cider. um, spices, flowers, limoncello, cider.
134 00:07:20,199 00:07:23,480 The figs are going to be stuffed inside the pear. The figs are going to be stuffed inside the pear.
135 00:07:23,680 00:07:24,959 Oh, wow! OK. Oh, wow! OK.
136 00:07:25,199 00:07:27,839 Yeah, it's going to be stuffed inside with a couple of little walnuts. Yeah, it's going to be stuffed inside with a couple of little walnuts.
137 00:07:28,040 00:07:30,839 I may not use all of those. It's just a few optional things. I may not use all of those. It's just a few optional things.
138 00:07:31,040 00:07:34,040 OK, cool. You've got 45 minutes to go. Good luck! OK, cool. You've got 45 minutes to go. Good luck!
139 00:07:34,240 00:07:36,240 Thank you very much. Cheers, Dan. Thank you very much. Cheers, Dan.
140 00:07:41,319 00:07:43,840 SEBASTIEN: What I'm hoping with my dish, flavour-wise, SEBASTIEN: What I'm hoping with my dish, flavour-wise,
141 00:07:44,040 00:07:45,879 is definitely to have strong, simple flavours, is definitely to have strong, simple flavours,
142 00:07:46,079 00:07:49,759 so limoncello, lemon, mint, vanilla, and the creaminess of the egg, so limoncello, lemon, mint, vanilla, and the creaminess of the egg,
143 00:07:49,959 00:07:52,040 but put some texture into the dish as well but put some texture into the dish as well
144 00:07:52,240 00:07:54,240 'cause that's quite a soft kind of dessert. 'cause that's quite a soft kind of dessert.
145 00:07:54,439 00:07:58,480 The biscuit's inside the oven, so what I'm doing is my meringue. The biscuit's inside the oven, so what I'm doing is my meringue.
146 00:07:58,720 00:08:02,040 Meringue is just eggwhites and sugar. I put some lemon zest in there. Meringue is just eggwhites and sugar. I put some lemon zest in there.
147 00:08:02,240 00:08:04,079 And I just want to get it nice and crispy - And I just want to get it nice and crispy -
148 00:08:04,279 00:08:06,279 hard enough so I can sort of break it up with a knife. hard enough so I can sort of break it up with a knife.
149 00:08:08,600 00:08:12,040 The guy is doing Italian biscuit that I think is like savoiardi - The guy is doing Italian biscuit that I think is like savoiardi -
150 00:08:12,240 00:08:14,519 the biscuit you put under the tiramisu - the biscuit you put under the tiramisu -
151 00:08:14,720 00:08:16,040 and he's doing meringue. and he's doing meringue.
152 00:08:16,240 00:08:20,519 I'm just scared because meringue needs the really long cooking. I'm just scared because meringue needs the really long cooking.
153 00:08:24,879 00:08:28,720 Are you doing the meringue? Yeah, also trying. Are you doing the meringue? Yeah, also trying.
154 00:08:28,920 00:08:31,560 Just be careful because, if you don't cook it enough, Just be careful because, if you don't cook it enough,
155 00:08:31,759 00:08:34,240 it will be a little bit sticky in the middle. it will be a little bit sticky in the middle.
156 00:08:34,440 00:08:38,080 My relationship with desserts is, um, pretty much nonexistent, My relationship with desserts is, um, pretty much nonexistent,
157 00:08:38,279 00:08:40,759 so this will be a huge challenge for me. so this will be a huge challenge for me.
158 00:08:40,960 00:08:43,399 I'm sort of hoping for the best! I'm sort of hoping for the best!
159 00:08:44,879 00:08:47,399 DAN HONG: Sebastien's making his own savoiardi, DAN HONG: Sebastien's making his own savoiardi,
160 00:08:47,639 00:08:50,519 but also meringue, and as we know, they need two different temperatures. but also meringue, and as we know, they need two different temperatures.
161 00:08:50,720 00:08:52,000 MELISSA LEONG: Absolutely. MELISSA LEONG: Absolutely.
162 00:08:52,240 00:08:55,159 And he's actually put them in at the same time at the high temperature. And he's actually put them in at the same time at the high temperature.
163 00:08:58,960 00:09:01,519 How do you want this one? Crunchy? SEBASTIEN: Close to crunchy. How do you want this one? Crunchy? SEBASTIEN: Close to crunchy.
164 00:09:01,720 00:09:04,399 Little bit soft in the centre. A little bit soft? Ready. Little bit soft in the centre. A little bit soft? Ready.
165 00:09:04,600 00:09:06,960 The meringue needs to be at a lower temperature The meringue needs to be at a lower temperature
166 00:09:07,159 00:09:10,240 and I had my oven already quite hot for my biscuits. and I had my oven already quite hot for my biscuits.
167 00:09:10,440 00:09:12,480 Just put back so it will be crunchy Just put back so it will be crunchy
168 00:09:12,679 00:09:16,039 and put this one so the oven keeps a little bit air. and put this one so the oven keeps a little bit air.
169 00:09:16,279 00:09:18,440 This is ready. OK, thank you very much. You're welcome. This is ready. OK, thank you very much. You're welcome.
170 00:09:18,639 00:09:20,559 She did try and save it, turned the temperature down, She did try and save it, turned the temperature down,
171 00:09:20,799 00:09:23,240 showed me a little oven trick as well, so really grateful for that. showed me a little oven trick as well, so really grateful for that.
172 00:09:23,440 00:09:25,759 Thank you for the advice! Thank you for the advice!
173 00:09:31,720 00:09:33,840 It's Italian week in The Chefs' Line kitchen. It's Italian week in The Chefs' Line kitchen.
174 00:09:34,039 00:09:37,000 Come on! Push! (APPLAUSE) Come on! Push! (APPLAUSE)
175 00:09:37,200 00:09:40,960 Our home cooks have challenged Sotto Sopra's sous-chef Mattia Our home cooks have challenged Sotto Sopra's sous-chef Mattia
176 00:09:41,159 00:09:43,039 by creating their best zabaione. by creating their best zabaione.
177 00:09:43,240 00:09:45,120 Yeah, good. I can't wait to try. I want to try. Yeah, good. I can't wait to try. I want to try.
178 00:09:45,320 00:09:47,679 They're hoping to impress blind judge Mark, They're hoping to impress blind judge Mark,
179 00:09:47,879 00:09:51,759 who won't know who created which dish when it comes time to taste them. who won't know who created which dish when it comes time to taste them.
180 00:09:51,960 00:09:55,360 Zabaione - what a lovely dessert. Italian. Comes from Northern Italy. Zabaione - what a lovely dessert. Italian. Comes from Northern Italy.
181 00:09:55,559 00:09:58,159 Basically just eggs, sweet wine and sugar. Basically just eggs, sweet wine and sugar.
182 00:09:58,360 00:10:00,200 Mixing those three ingredients together, Mixing those three ingredients together,
183 00:10:00,399 00:10:02,279 you're going to get a deadly dessert anyway. you're going to get a deadly dessert anyway.
184 00:10:02,480 00:10:06,559 It's always nice with a little bit of a biscuit or crumb, fruit. It's always nice with a little bit of a biscuit or crumb, fruit.
185 00:10:06,759 00:10:09,320 Anything like that really, really marries it well together. Anything like that really, really marries it well together.
186 00:10:09,519 00:10:12,279 We've just reached halfway, so there's 30 minutes to go! We've just reached halfway, so there's 30 minutes to go!
187 00:10:12,480 00:10:13,919 I think it's going to be a tough challenge I think it's going to be a tough challenge
188 00:10:14,120 00:10:15,879 because we're down to, you know, the restaurant because we're down to, you know, the restaurant
189 00:10:16,080 00:10:20,080 and our top two home cooks, so we'll see how they go. and our top two home cooks, so we'll see how they go.
190 00:10:25,600 00:10:27,080 Hello! Hello! Hello! Hello!
191 00:10:27,279 00:10:30,759 Let's get ready to crumble! Tell me what's in here. Let's get ready to crumble! Tell me what's in here.
192 00:10:30,960 00:10:34,879 So, the crumble is made with flour, almond meal, polenta, So, the crumble is made with flour, almond meal, polenta,
193 00:10:35,080 00:10:38,440 and then we've got some sugar, yolk and baking soda. and then we've got some sugar, yolk and baking soda.
194 00:10:38,639 00:10:40,879 Extra texture. Bit of crunch as well. Extra texture. Bit of crunch as well.
195 00:10:41,080 00:10:42,360 Exactly right. Exactly right.
196 00:10:42,559 00:10:45,000 So, a little bit of tradition, because with the zabaione, So, a little bit of tradition, because with the zabaione,
197 00:10:45,200 00:10:48,000 you can go too fancy and, um, innovation, you can go too fancy and, um, innovation,
198 00:10:48,200 00:10:51,000 but you have just to keep to the tradition way. but you have just to keep to the tradition way.
199 00:10:51,200 00:10:54,679 I'm a little bit nervous watching Mattia doing zabaione, I'm a little bit nervous watching Mattia doing zabaione,
200 00:10:54,879 00:10:57,320 but I teach him at home, but I teach him at home,
201 00:10:57,519 00:11:00,159 so I think he will do a great job. so I think he will do a great job.
202 00:11:00,360 00:11:03,960 So, how do you think your sous-chef Mattia's going? So, how do you think your sous-chef Mattia's going?
203 00:11:04,159 00:11:06,320 What do you think, boss? I should actually ask you. What do you think, boss? I should actually ask you.
204 00:11:06,519 00:11:10,200 How do you think sous-chef Mattia's going with this dessert? How do you think sous-chef Mattia's going with this dessert?
205 00:11:10,399 00:11:14,000 I want to see until the end, but at the moment, everything is... I want to see until the end, but at the moment, everything is...
206 00:11:14,200 00:11:16,559 He's doing the crumble exactly how he's supposed to do it. He's doing the crumble exactly how he's supposed to do it.
207 00:11:16,759 00:11:19,159 I think that a lot of people don't understand I think that a lot of people don't understand
208 00:11:19,360 00:11:22,200 quite how difficult pastry cooking is. quite how difficult pastry cooking is.
209 00:11:22,399 00:11:24,799 It's a whole other art within... It's alchemy. It's a whole other art within... It's alchemy.
210 00:11:25,000 00:11:27,080 It is alchemy, isn't it? It is alchemy, isn't it?
211 00:11:27,279 00:11:29,840 He just needs to keep doing the recipe. He just needs to keep doing the recipe.
212 00:11:30,039 00:11:34,320 So, don't use his brain. No, I'm joking. Joking! So, don't use his brain. No, I'm joking. Joking!
213 00:11:40,879 00:11:42,159 IVANO: I start on the praline IVANO: I start on the praline
214 00:11:42,360 00:11:45,600 and put some sugar into a pan with a little bit of water. and put some sugar into a pan with a little bit of water.
215 00:11:45,799 00:11:48,399 When that is golden, pour out onto a tray When that is golden, pour out onto a tray
216 00:11:48,600 00:11:52,320 with some walnuts for the praline that I will use on the pear itself with some walnuts for the praline that I will use on the pear itself
217 00:11:52,519 00:11:55,799 and as garnish around the zabaglione. and as garnish around the zabaglione.
218 00:11:56,840 00:11:59,360 I start on the zabaglione. I start on the zabaglione.
219 00:11:59,559 00:12:03,639 I have a metal bowl with the beaten egg yolks and the sugar I have a metal bowl with the beaten egg yolks and the sugar
220 00:12:03,840 00:12:05,919 and I place that over the steaming pot and I place that over the steaming pot
221 00:12:06,120 00:12:09,000 and slowly add limoncello. and slowly add limoncello.
222 00:12:09,200 00:12:11,440 Ciao, bella. Ciao, bella.
223 00:12:11,639 00:12:14,399 Just a suggestion - don't go too fast. Just a suggestion - don't go too fast.
224 00:12:14,600 00:12:16,399 And you need to put more water because... And you need to put more water because...
225 00:12:16,600 00:12:18,279 For making sure that this is working, For making sure that this is working,
226 00:12:18,480 00:12:19,879 the water needs to touch this one. the water needs to touch this one.
227 00:12:20,080 00:12:21,840 Oh, really? It's not a bath. Oh, really? It's not a bath.
228 00:12:22,039 00:12:25,159 And if you start too early, this one will be overcooked. And if you start too early, this one will be overcooked.
229 00:12:26,200 00:12:30,080 When you see bubbles, take out, wait a little bit. When you see bubbles, take out, wait a little bit.
230 00:12:30,279 00:12:32,320 Grazie. It's a pleasure. Grazie. It's a pleasure.
231 00:12:34,240 00:12:37,600 It's fantastic that Flavia gave that bit of advice It's fantastic that Flavia gave that bit of advice
232 00:12:37,799 00:12:39,559 and it's working beautifully, so... and it's working beautifully, so...
233 00:12:39,759 00:12:41,240 They're a wonderful team. They're a wonderful team.
234 00:12:41,440 00:12:43,360 They've been so generous and so kind, They've been so generous and so kind,
235 00:12:43,559 00:12:46,000 so, yeah, I respect them a lot. so, yeah, I respect them a lot.
236 00:12:47,080 00:12:49,200 Oh, the lactic acid, I tell you! Oh, the lactic acid, I tell you!
237 00:12:49,399 00:12:51,639 Keep going. She's a strong woman! Keep going. She's a strong woman!
238 00:12:51,840 00:12:54,080 I think I've got it under control. I think I've got it under control.
239 00:12:54,279 00:12:58,039 The zabaglione's nearly done, so I'm happy with that. The zabaglione's nearly done, so I'm happy with that.
240 00:12:58,240 00:12:59,919 Nine minutes to go, babe. Nine minutes to go, babe.
241 00:13:05,840 00:13:08,879 MATTIA: For the first half an hour, the egg went inside the bag, MATTIA: For the first half an hour, the egg went inside the bag,
242 00:13:09,080 00:13:11,639 so I took it off after 30 minutes, so I took it off after 30 minutes,
243 00:13:11,840 00:13:13,559 put it into the fridge to chill it down. put it into the fridge to chill it down.
244 00:13:17,799 00:13:20,879 And then I mix together, into a bowl, the sugar, And then I mix together, into a bowl, the sugar,
245 00:13:21,080 00:13:25,399 the egg yolk and the alcohol - so marsala and white wine. the egg yolk and the alcohol - so marsala and white wine.
246 00:13:25,600 00:13:27,799 You have to make sure you have strong arms You have to make sure you have strong arms
247 00:13:28,000 00:13:29,600 and that you whisk well and that you whisk well
248 00:13:29,799 00:13:32,639 and that the water never reaches the boiling point. and that the water never reaches the boiling point.
249 00:13:32,840 00:13:34,360 You always have to be around 80 degrees. You always have to be around 80 degrees.
250 00:13:34,559 00:13:37,679 Otherwise, it won't be a zabaione. You'll be cooking scrambled eggs. Otherwise, it won't be a zabaione. You'll be cooking scrambled eggs.
251 00:13:37,879 00:13:41,480 Take out, whisk a little bit and keep going. Take out, whisk a little bit and keep going.
252 00:13:41,679 00:13:44,039 So, tonight, Flavia gave help to me, but not just to me. So, tonight, Flavia gave help to me, but not just to me.
253 00:13:44,240 00:13:45,799 Also to the home cooks. Also to the home cooks.
254 00:13:46,000 00:13:48,600 Really shows how big is her heart, Really shows how big is her heart,
255 00:13:48,799 00:13:51,600 but I'm sure she's proud of me. but I'm sure she's proud of me.
256 00:13:51,799 00:13:53,080 A little bit. A little bit.
257 00:13:53,279 00:13:56,600 She's been bossy a little bit, but nothing we cannot handle. She's been bossy a little bit, but nothing we cannot handle.
258 00:13:56,799 00:14:00,360 Hopefully, I won't sleep on the couch! Hopefully, I won't sleep on the couch!
259 00:14:06,519 00:14:08,720 MELISSA LEONG: Well, what I love about Italian people MELISSA LEONG: Well, what I love about Italian people
260 00:14:08,919 00:14:10,960 is their sense of generosity. is their sense of generosity.
261 00:14:11,159 00:14:13,240 And you can see the chefs' line this week has just given And you can see the chefs' line this week has just given
262 00:14:13,440 00:14:15,559 so much by way of tips and encouragement so much by way of tips and encouragement
263 00:14:15,759 00:14:19,039 to not just their own, but also the home cooks, to not just their own, but also the home cooks,
264 00:14:19,240 00:14:20,960 and I think that's really meant a lot to them. and I think that's really meant a lot to them.
265 00:14:21,159 00:14:23,440 DAN HONG: It's amazing, and that's what we love to see DAN HONG: It's amazing, and that's what we love to see
266 00:14:23,639 00:14:25,159 in The Chefs' Line kitchen. in The Chefs' Line kitchen.
267 00:14:29,519 00:14:32,879 SEBASTIEN: The whisking process for the zabaione is incredibly tiresome. SEBASTIEN: The whisking process for the zabaione is incredibly tiresome.
268 00:14:33,080 00:14:36,440 Um, I think everyone had to swap arms a few times, Um, I think everyone had to swap arms a few times,
269 00:14:36,639 00:14:40,759 but, basically, I'm looking for a consistency just before custard. but, basically, I'm looking for a consistency just before custard.
270 00:14:40,960 00:14:44,360 And it can go from really nice to really gluggy very, very quickly. And it can go from really nice to really gluggy very, very quickly.
271 00:14:44,559 00:14:47,759 Um, my arm is very sore, but I think everyone's is, so... Um, my arm is very sore, but I think everyone's is, so...
272 00:14:50,840 00:14:54,120 Keep going. I still love you! Keep going. I still love you!
273 00:14:54,320 00:14:56,960 Gentlemen, you have five minutes left. Gentlemen, you have five minutes left.
274 00:14:57,159 00:14:59,000 You should be plating now. You should be plating now.
275 00:15:02,919 00:15:04,200 The plating process for me - The plating process for me -
276 00:15:04,399 00:15:07,200 I wanted the zabaione to be in, like, a cocktail glass I wanted the zabaione to be in, like, a cocktail glass
277 00:15:07,399 00:15:10,320 so you could really see through it, and have the biscuits on the side. so you could really see through it, and have the biscuits on the side.
278 00:15:12,600 00:15:15,159 My meringue didn't end up being a meringue. My meringue didn't end up being a meringue.
279 00:15:15,360 00:15:19,840 It ended up being a little ball of squishy eggwhite in the oven. It ended up being a little ball of squishy eggwhite in the oven.
280 00:15:20,039 00:15:23,279 It just didn't work, so I ended up blowtorching them It just didn't work, so I ended up blowtorching them
281 00:15:23,480 00:15:25,240 and then sort of hoping for the best! and then sort of hoping for the best!
282 00:15:29,039 00:15:33,080 The pear - I put in the fresh fig and the walnut The pear - I put in the fresh fig and the walnut
283 00:15:33,279 00:15:35,799 into the centre of the main piece of the pear. into the centre of the main piece of the pear.
284 00:15:40,000 00:15:43,919 And then I rolled the pear into the processed praline, And then I rolled the pear into the processed praline,
285 00:15:44,120 00:15:45,919 so that covers the outside of that. so that covers the outside of that.
286 00:15:53,799 00:15:55,960 MATTIA: Tonight, we plated into a copper bowl. MATTIA: Tonight, we plated into a copper bowl.
287 00:15:56,159 00:15:59,000 You want a little kick in your mouth and that's what the cherry does. You want a little kick in your mouth and that's what the cherry does.
288 00:15:59,200 00:16:01,080 And then, on top, just a bit of crumble And then, on top, just a bit of crumble
289 00:16:01,279 00:16:03,720 to give the saltiness and crunchiness we need to finish it. to give the saltiness and crunchiness we need to finish it.
290 00:16:03,919 00:16:05,919 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
291 00:16:06,120 00:16:07,519 When I went up to the pass When I went up to the pass
292 00:16:07,720 00:16:10,399 and delivered my zabaglione with poached pear, and delivered my zabaglione with poached pear,
293 00:16:10,600 00:16:12,679 I thought mine looked really beautiful. I thought mine looked really beautiful.
294 00:16:12,879 00:16:15,120 It had a nice balance between elegance It had a nice balance between elegance
295 00:16:15,320 00:16:16,879 and rustic-ness, I thought. and rustic-ness, I thought.
296 00:16:17,080 00:16:18,879 Nice one, Mattia. Bravo, amore! Nice one, Mattia. Bravo, amore!
297 00:16:20,399 00:16:21,960 MATTIA: So, tonight, I'm really happy MATTIA: So, tonight, I'm really happy
298 00:16:22,159 00:16:23,440 with the look of my dish. with the look of my dish.
299 00:16:23,639 00:16:25,159 I hope Flavia will be proud of me as well. I hope Flavia will be proud of me as well.
300 00:16:25,360 00:16:27,080 You can come back at home tonight. You can come back at home tonight.
301 00:16:27,279 00:16:31,720 MELISSA LEONG: Go, Ivano! Come on, Sebastien! You can do it! MELISSA LEONG: Go, Ivano! Come on, Sebastien! You can do it!
302 00:16:31,919 00:16:34,799 SEBASTIEN: Didn't end up getting the dish that I wanted on the plate, SEBASTIEN: Didn't end up getting the dish that I wanted on the plate,
303 00:16:35,000 00:16:37,159 but had to improvise. but had to improvise.
304 00:16:37,360 00:16:39,440 Um, I'm proud of where I got to in the end. Um, I'm proud of where I got to in the end.
305 00:16:39,639 00:16:41,279 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
306 00:16:41,480 00:16:43,240 Well done, guys! Well done, guys!
307 00:16:52,039 00:16:55,600 Our two home cooks and Sotto Sopra's sous-chef Mattia Our two home cooks and Sotto Sopra's sous-chef Mattia
308 00:16:55,799 00:16:57,799 have had 60 minutes to create their best version have had 60 minutes to create their best version
309 00:16:58,000 00:17:00,720 of the classic dessert zabaione. of the classic dessert zabaione.
310 00:17:02,000 00:17:04,480 Now it's time for blind-tasting judge Mark Now it's time for blind-tasting judge Mark
311 00:17:04,680 00:17:06,680 to try all their creations. to try all their creations.
312 00:17:06,880 00:17:09,759 Wow. This looks really nice, doesn't it? Wow. This looks really nice, doesn't it?
313 00:17:09,960 00:17:11,559 Mark, where do we want to start? Mark, where do we want to start?
314 00:17:11,799 00:17:14,920 Well, look, I'm standing here. Let's start in the middle. Great. Well, look, I'm standing here. Let's start in the middle. Great.
315 00:17:15,119 00:17:20,160 MELISSA LEONG: This is zabaione with polenta crumb and cherries. MELISSA LEONG: This is zabaione with polenta crumb and cherries.
316 00:17:21,599 00:17:24,720 I'm just going to dig in because it looks really nice and... I'm just going to dig in because it looks really nice and...
317 00:17:24,920 00:17:27,519 Let's find those cherries. I'm going to have to dig for them. Let's find those cherries. I'm going to have to dig for them.
318 00:17:32,160 00:17:35,440 It's nice and light and foamy It's nice and light and foamy
319 00:17:35,640 00:17:38,319 and just what you like in a zabaione. and just what you like in a zabaione.
320 00:17:47,440 00:17:49,480 You know what? The balance is really nice. You know what? The balance is really nice.
321 00:17:49,680 00:17:52,039 The sweet wine through there is not overpowering. The sweet wine through there is not overpowering.
322 00:17:52,240 00:17:53,519 It's just nice and sweet. It's just nice and sweet.
323 00:17:53,720 00:17:55,759 It accompanies the cherry really well. It accompanies the cherry really well.
324 00:17:55,960 00:17:59,759 And that polenta crumb - perfect. Really brings this dish together. And that polenta crumb - perfect. Really brings this dish together.
325 00:17:59,960 00:18:01,759 A little bit of a crunch, a little bit of sourness A little bit of a crunch, a little bit of sourness
326 00:18:01,960 00:18:05,079 and that richness from the zabaione - bang-on. and that richness from the zabaione - bang-on.
327 00:18:05,319 00:18:08,680 If I shut my eyes, I could be in Northern Italy somewhere, really hoovering into this. If I shut my eyes, I could be in Northern Italy somewhere, really hoovering into this.
328 00:18:10,319 00:18:14,920 This is a limoncello zabaione with meringue. This is a limoncello zabaione with meringue.
329 00:18:17,319 00:18:19,000 Look, I love the addition of this. Look, I love the addition of this.
330 00:18:19,200 00:18:20,839 It just gives it that little bit of texture It just gives it that little bit of texture
331 00:18:21,039 00:18:24,200 once you're digging into the actual zabaione itself, once you're digging into the actual zabaione itself,
332 00:18:24,400 00:18:26,880 and the little bit of eggwhite that's been whipped. and the little bit of eggwhite that's been whipped.
333 00:18:29,319 00:18:31,480 Oh, nice and creamy-looking, isn't it? Oh, nice and creamy-looking, isn't it?
334 00:18:31,680 00:18:33,680 It's really dense, It's really dense,
335 00:18:33,880 00:18:36,440 where the first one was very light and airy and... where the first one was very light and airy and...
336 00:18:36,640 00:18:38,799 This is a lot denser. This is a lot denser.
337 00:18:44,920 00:18:47,759 Well executed. I just want more limoncello. Well executed. I just want more limoncello.
338 00:18:48,000 00:18:50,759 I want that lemon flavour to come through. Oh, not enough? I want that lemon flavour to come through. Oh, not enough?
339 00:18:50,960 00:18:53,000 Give me the limoncello as well. Give me the limoncello as well.
340 00:18:53,200 00:18:56,640 This person decided to make their own sponge fingers. This person decided to make their own sponge fingers.
341 00:18:56,839 00:18:58,279 Oh, yum! Oh, yum!
342 00:19:03,839 00:19:07,119 This is beautiful. Worth making from scratch? This is beautiful. Worth making from scratch?
343 00:19:07,319 00:19:09,240 Really worth making from scratch. Really worth making from scratch.
344 00:19:11,119 00:19:13,559 What I like in a good meringue is fluffiness. What I like in a good meringue is fluffiness.
345 00:19:14,920 00:19:16,359 I mean, this has just been torched. I mean, this has just been torched.
346 00:19:16,559 00:19:18,440 It would have been nice if it was baked. It would have been nice if it was baked.
347 00:19:20,200 00:19:22,079 Last but not least. Shall we? Last but not least. Shall we?
348 00:19:23,559 00:19:28,079 This is zabaione with poached pear. This is zabaione with poached pear.
349 00:19:30,759 00:19:32,039 I love their... I love their...
350 00:19:32,240 00:19:33,640 Look, I love poached pears anyway. Look, I love poached pears anyway.
351 00:19:33,839 00:19:35,559 And obviously cinnamon around it, And obviously cinnamon around it,
352 00:19:35,759 00:19:38,960 and got this cute little raspberry sitting there by itself. and got this cute little raspberry sitting there by itself.
353 00:19:50,039 00:19:55,240 That's nice. Nice and light. I can taste that wine through there. That's nice. Nice and light. I can taste that wine through there.
354 00:19:58,799 00:20:01,799 Oh, OK! There's something else in here. Oh, OK! There's something else in here.
355 00:20:02,000 00:20:03,279 It's fig. It's fig.
356 00:20:03,480 00:20:07,160 I had to dig for the fig and the walnut on the top hid it all. I had to dig for the fig and the walnut on the top hid it all.
357 00:20:11,319 00:20:14,000 Whoever did this one put a lot of heart into this Whoever did this one put a lot of heart into this
358 00:20:14,200 00:20:16,400 because you can see just all of those elements. because you can see just all of those elements.
359 00:20:16,599 00:20:19,240 It's light, but a bit too busy. It's light, but a bit too busy.
360 00:20:19,440 00:20:21,440 You need to tone back sometimes. You need to tone back sometimes.
361 00:20:21,640 00:20:24,920 But, look, you know what? It shows personality. But, look, you know what? It shows personality.
362 00:20:25,119 00:20:27,079 Three great plates on the pass. Three great plates on the pass.
363 00:20:27,279 00:20:29,200 I'm really going to have to think about this. I'm really going to have to think about this.
364 00:20:34,720 00:20:37,240 It's Italian week in The Chefs' Line kitchen It's Italian week in The Chefs' Line kitchen
365 00:20:37,440 00:20:41,599 and our home cooks have challenged Sotto Sopra's sous-chef Mattia and our home cooks have challenged Sotto Sopra's sous-chef Mattia
366 00:20:41,799 00:20:44,119 by creating their best zabaione. by creating their best zabaione.
367 00:20:44,319 00:20:47,599 Blind-tasting judge Mark has tasted all the dishes Blind-tasting judge Mark has tasted all the dishes
368 00:20:47,799 00:20:49,680 without knowing who has prepared what, without knowing who has prepared what,
369 00:20:49,880 00:20:53,039 and now it's time for the results. and now it's time for the results.
370 00:20:53,240 00:20:55,400 MELISSA LEONG: Home cooks, chef, MELISSA LEONG: Home cooks, chef,
371 00:20:55,599 00:20:58,079 what a great showing on the pass tonight. what a great showing on the pass tonight.
372 00:20:58,279 00:21:01,279 Simple dishes take a lot of finesse to execute, Simple dishes take a lot of finesse to execute,
373 00:21:01,480 00:21:06,119 and here we have in front of us three wonderful plates. and here we have in front of us three wonderful plates.
374 00:21:09,559 00:21:15,079 And, Mark, which of these desserts was the best plate on the pass? And, Mark, which of these desserts was the best plate on the pass?
375 00:21:15,279 00:21:17,880 What was put up on the pass tonight - amazing. What was put up on the pass tonight - amazing.
376 00:21:18,079 00:21:21,240 There was personality and creativity in these dishes, There was personality and creativity in these dishes,
377 00:21:21,440 00:21:24,799 and tonight, the best plate on the pass is... and tonight, the best plate on the pass is...
378 00:21:29,920 00:21:33,000 MARK OLIVE: What was put up on the pass tonight - amazing. MARK OLIVE: What was put up on the pass tonight - amazing.
379 00:21:33,200 00:21:35,880 And tonight, the best plate on the pass is... And tonight, the best plate on the pass is...
380 00:21:37,319 00:21:40,359 ..the zabaione with a polenta crumb and cherries. ..the zabaione with a polenta crumb and cherries.
381 00:21:40,559 00:21:43,119 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
382 00:21:45,279 00:21:48,000 Sous-chef Mattia. Well done! Sous-chef Mattia. Well done!
383 00:21:48,200 00:21:52,240 This was just beautiful. It was light. It was fluffy. This was just beautiful. It was light. It was fluffy.
384 00:21:52,440 00:21:55,160 It had all of those elements that I like in a zabaione. It had all of those elements that I like in a zabaione.
385 00:21:55,359 00:21:57,000 The cherries just gave it that bite, The cherries just gave it that bite,
386 00:21:57,200 00:21:59,680 and the polenta crumb - really creative. and the polenta crumb - really creative.
387 00:21:59,880 00:22:02,039 I'm really proud of myself now. I'm really proud of myself now.
388 00:22:02,240 00:22:05,119 Watch out, Flavia. You could have some competition there! Watch out, Flavia. You could have some competition there!
389 00:22:05,319 00:22:07,680 (LAUGHTER) (LAUGHTER)
390 00:22:08,799 00:22:11,599 So, Mark, I know this is a hard call, So, Mark, I know this is a hard call,
391 00:22:11,799 00:22:16,400 but which of these desserts was your least favourite? but which of these desserts was your least favourite?
392 00:22:16,599 00:22:19,200 There really wasn't a dish that I wouldn't tuck back into. There really wasn't a dish that I wouldn't tuck back into.
393 00:22:19,400 00:22:22,880 There's one that didn't quite reach There's one that didn't quite reach
394 00:22:23,079 00:22:25,039 that next level that I was looking for, that next level that I was looking for,
395 00:22:25,240 00:22:28,359 and tonight, for me, that dish is... and tonight, for me, that dish is...
396 00:22:31,319 00:22:34,319 ..the limoncello zabaione with the meringue. ..the limoncello zabaione with the meringue.
397 00:22:34,519 00:22:36,440 Sebastien! Sebastien!
398 00:22:36,640 00:22:40,000 There was a lot to love about this dish. There was a lot to love about this dish.
399 00:22:40,200 00:22:43,079 The zabaione was just a little bit thick. The zabaione was just a little bit thick.
400 00:22:43,279 00:22:45,200 Look, a little bit more limoncello, Look, a little bit more limoncello,
401 00:22:45,400 00:22:47,599 slap me across the face - would have loved it. slap me across the face - would have loved it.
402 00:22:47,799 00:22:49,480 But the sponge - But the sponge -
403 00:22:49,680 00:22:53,000 what a perfect addition to this dessert. what a perfect addition to this dessert.
404 00:22:53,240 00:22:55,839 Look, you've done a great job. Well done. Thank you very much. Look, you've done a great job. Well done. Thank you very much.
405 00:22:56,039 00:22:58,720 I just want to say thank you to you guys for helping me, I just want to say thank you to you guys for helping me,
406 00:22:58,920 00:23:01,039 giving me some tips and tasting my food. giving me some tips and tasting my food.
407 00:23:01,279 00:23:04,880 So, amazing experience, so thank you very much. (APPLAUSE) So, amazing experience, so thank you very much. (APPLAUSE)
408 00:23:06,960 00:23:11,400 Well, Ivano, tomorrow night, you go up head-to-head Well, Ivano, tomorrow night, you go up head-to-head
409 00:23:11,599 00:23:14,119 with the executive chef of Sotto Sopra, with the executive chef of Sotto Sopra,
410 00:23:14,319 00:23:17,519 the man himself, Alessandro. the man himself, Alessandro.
411 00:23:17,720 00:23:21,279 But first, let's fuel you up for the final. Come on in! But first, let's fuel you up for the final. Come on in!
412 00:23:23,440 00:23:25,640 Congratulations, mate. Congratulations, mate.
413 00:23:27,519 00:23:29,079 I like the salt through the crumb. I like the salt through the crumb.
414 00:23:30,880 00:23:35,480 Next time, on The Chefs' Line, it's an epic dish for an epic final. Next time, on The Chefs' Line, it's an epic dish for an epic final.
415 00:23:35,680 00:23:38,319 We're making seafood pasta. We're making seafood pasta.
416 00:23:38,519 00:23:40,960 IVANO: That's great. It's going to be... (CLICKS) IVANO: That's great. It's going to be... (CLICKS)
417 00:23:41,160 00:23:42,480 But who will win Italian week - But who will win Italian week -
418 00:23:42,680 00:23:46,640 hatted executive chef Alessandro or home cook Ivano? hatted executive chef Alessandro or home cook Ivano?
419 00:23:46,839 00:23:48,359 Do you want to go and help him? Do you want to go and help him?