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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? |