# Start End Original Translated
1 00:00:00,520 00:00:04,760 MAEVE O'MEARA: It's Italian Week on The Chef's Line and tonight, it's an epic dish... MAEVE O'MEARA: It's Italian Week on The Chef's Line and tonight, it's an epic dish...
2 00:00:04,960 00:00:06,240 Nice. Nice.
3 00:00:06,440 00:00:07,960 ..for an epic final. ..for an epic final.
4 00:00:08,160 00:00:11,040 We're making seafood pasta. We're making seafood pasta.
5 00:00:11,240 00:00:13,040 I'm hoping that the pasta's going to be great. I'm hoping that the pasta's going to be great.
6 00:00:13,240 00:00:15,280 Perfectly-cooked seafood, Perfectly-cooked seafood,
7 00:00:15,480 00:00:20,760 delicious sauces and of course, fresh pasta. delicious sauces and of course, fresh pasta.
8 00:00:20,960 00:00:22,240 We'll see how they go. We'll see how they go.
9 00:00:22,440 00:00:28,320 It's a test of skill, restraint and mastery of this cuisine. It's a test of skill, restraint and mastery of this cuisine.
10 00:00:28,520 00:00:31,120 All week... WOMAN: Go, Ivano! All week... WOMAN: Go, Ivano!
11 00:00:31,320 00:00:34,640 ..home cook Ivano has tested his cooking skills. ..home cook Ivano has tested his cooking skills.
12 00:00:34,840 00:00:36,120 That is so good. That is so good.
13 00:00:36,320 00:00:40,440 Against hatted Italian restaurant, Sotto Sopra Against hatted Italian restaurant, Sotto Sopra
14 00:00:40,640 00:00:43,800 in a competition that escalated in difficulty. in a competition that escalated in difficulty.
15 00:00:44,000 00:00:45,960 You want to go and help him? You want to go and help him?
16 00:00:47,400 00:00:50,200 Starting with the apprentice chef and ending tonight Starting with the apprentice chef and ending tonight
17 00:00:50,400 00:00:52,720 with the final stop in their Chef's Line, with the final stop in their Chef's Line,
18 00:00:52,920 00:00:54,600 executive chef Alessandro. executive chef Alessandro.
19 00:00:54,800 00:00:57,040 Mattia, get some ice now. Yes, chef! Mattia, get some ice now. Yes, chef!
20 00:00:57,240 00:01:03,840 But whose pasta will win Italian week on The Chef's Line? But whose pasta will win Italian week on The Chef's Line?
21 00:01:07,840 00:01:12,520 Welcome to the final of Italian Week in The Chef's Line kitchen! Welcome to the final of Italian Week in The Chef's Line kitchen!
22 00:01:16,400 00:01:18,360 Ivano, congratulations on making it Ivano, congratulations on making it
23 00:01:18,560 00:01:21,000 all the way to the end of Italian Week. all the way to the end of Italian Week.
24 00:01:21,200 00:01:22,520 What's been your secret? What's been your secret?
25 00:01:22,720 00:01:28,040 Oh, uh no real secret, just a lot of passion and a lot of hard work. Oh, uh no real secret, just a lot of passion and a lot of hard work.
26 00:01:28,240 00:01:32,400 Well, executive chef Alessandro might be the executive chef Well, executive chef Alessandro might be the executive chef
27 00:01:32,600 00:01:36,080 of multiple hatted restaurants but as an executive chef, of multiple hatted restaurants but as an executive chef,
28 00:01:36,280 00:01:38,600 I know that's mostly just a lot of paperwork. I know that's mostly just a lot of paperwork.
29 00:01:38,800 00:01:42,280 So, if you cook from your heart with the same passion So, if you cook from your heart with the same passion
30 00:01:42,480 00:01:44,120 that you've been cooking with this whole week that you've been cooking with this whole week
31 00:01:44,320 00:01:46,520 you're definitely in with a chance. you're definitely in with a chance.
32 00:01:46,720 00:01:48,160 Best of luck. Thank you. Best of luck. Thank you.
33 00:01:48,360 00:01:51,520 So tonight for the final challenge, it's seafood pasta. So tonight for the final challenge, it's seafood pasta.
34 00:01:51,720 00:01:54,960 And Italians, they love their seafood. And Italians, they love their seafood.
35 00:01:55,160 00:01:58,600 Whatever you do tonight, you'll need to whip up a great sauce Whatever you do tonight, you'll need to whip up a great sauce
36 00:01:58,800 00:02:01,200 and serve it with a perfect pasta and serve it with a perfect pasta
37 00:02:01,400 00:02:04,280 and make sure that seafood is bang on. and make sure that seafood is bang on.
38 00:02:05,640 00:02:09,040 Executive chef Alessandro, we've seen your Chef's Line all week Executive chef Alessandro, we've seen your Chef's Line all week
39 00:02:09,240 00:02:11,440 and now it's your turn, are you excited? and now it's your turn, are you excited?
40 00:02:11,640 00:02:13,440 Bit worried but excited. Bit worried but excited.
41 00:02:13,640 00:02:17,440 I know that he's been practising with pasta at home I know that he's been practising with pasta at home
42 00:02:17,640 00:02:19,840 so it could be a good fight you know? so it could be a good fight you know?
43 00:02:21,160 00:02:22,680 Alright, mate! Alright, mate!
44 00:02:24,080 00:02:26,440 So tonight our blind judge is Dan. So tonight our blind judge is Dan.
45 00:02:26,640 00:02:28,440 He'll be picking the best plate on the pass He'll be picking the best plate on the pass
46 00:02:28,640 00:02:31,200 and the winner of Italian Week! and the winner of Italian Week!
47 00:02:31,400 00:02:35,160 And to keep things fair, he'll be locked out the back And to keep things fair, he'll be locked out the back
48 00:02:35,360 00:02:37,000 while you two Italian stallions work while you two Italian stallions work
49 00:02:37,200 00:02:39,360 so he won't have any idea who cooked what. so he won't have any idea who cooked what.
50 00:02:39,560 00:02:41,040 Best of luck guys. Best of luck guys.
51 00:02:41,240 00:02:42,840 I've got a feeling I'm going to miss out I've got a feeling I'm going to miss out
52 00:02:43,040 00:02:44,360 on an awesome pasta battle. on an awesome pasta battle.
53 00:02:44,560 00:02:46,920 Can't wait to see what you guys put up. Can't wait to see what you guys put up.
54 00:02:47,120 00:02:50,240 You both have 90 minutes to give us your best seafood pasta, You both have 90 minutes to give us your best seafood pasta,
55 00:02:50,440 00:02:51,880 so let's cook! so let's cook!
56 00:02:53,640 00:02:57,000 Alessandro, you're not getting worried are you? Alessandro, you're not getting worried are you?
57 00:02:57,200 00:02:58,880 Yes. Yes.
58 00:02:59,080 00:03:00,840 Beautiful, mate! Beautiful, mate!
59 00:03:03,560 00:03:06,080 Melissa, can I just say... Melissa, can I just say...
60 00:03:06,280 00:03:10,000 Yeah? How good is seafood pasta? Yeah? How good is seafood pasta?
61 00:03:10,200 00:03:11,480 It's 90 minutes, It's 90 minutes,
62 00:03:11,680 00:03:13,320 of course they're both making their own pasta of course they're both making their own pasta
63 00:03:13,520 00:03:15,000 but the one thing it has to have but the one thing it has to have
64 00:03:15,200 00:03:17,080 is it has to be made with precision, is it has to be made with precision,
65 00:03:17,280 00:03:20,640 it has to be cooked beautifully, al dente, not too overcooked, it has to be cooked beautifully, al dente, not too overcooked,
66 00:03:20,840 00:03:22,280 not too raw. not too raw.
67 00:03:23,520 00:03:26,680 And look, we know the restaurant is going to nail this pasta And look, we know the restaurant is going to nail this pasta
68 00:03:26,880 00:03:30,280 because that's what they're known for. because that's what they're known for.
69 00:03:30,480 00:03:33,680 So, you know, Ivano's really got his work cut out for him tonight. So, you know, Ivano's really got his work cut out for him tonight.
70 00:03:36,120 00:03:38,280 Tonight, I'm cooking tortellini pasta Tonight, I'm cooking tortellini pasta
71 00:03:38,480 00:03:40,480 with what I've coined The Tre Amici. with what I've coined The Tre Amici.
72 00:03:40,680 00:03:42,200 They're the three friends of the sea. They're the three friends of the sea.
73 00:03:42,400 00:03:44,520 The fish, the molluscs and crustaceans. The fish, the molluscs and crustaceans.
74 00:03:44,720 00:03:48,880 So my family are from the North of Italy. So my family are from the North of Italy.
75 00:03:49,080 00:03:50,360 They were farmers in the old days They were farmers in the old days
76 00:03:50,560 00:03:53,600 and they knew how to grow organically and seasonally. and they knew how to grow organically and seasonally.
77 00:03:53,800 00:03:55,720 So when I cook, I do take the elements So when I cook, I do take the elements
78 00:03:55,920 00:03:57,760 straight from the fresh produce. straight from the fresh produce.
79 00:03:57,960 00:03:59,360 It adds so much more flavour. It adds so much more flavour.
80 00:03:59,560 00:04:02,440 So that's about my Italian-ness. So that's about my Italian-ness.
81 00:04:04,480 00:04:08,360 I grab some of the molluscs, the vongole and the pipis. I grab some of the molluscs, the vongole and the pipis.
82 00:04:08,560 00:04:11,040 I place that into the pot. I place that into the pot.
83 00:04:11,240 00:04:17,080 Then I start preparing the filling for the tortellini. Then I start preparing the filling for the tortellini.
84 00:04:17,280 00:04:19,040 I cut up the blue-eye into really small pieces I cut up the blue-eye into really small pieces
85 00:04:19,240 00:04:20,840 and I add parsley and tarragon, and I add parsley and tarragon,
86 00:04:21,040 00:04:24,960 a little bit of garlic and preserved lemon a little bit of garlic and preserved lemon
87 00:04:25,160 00:04:26,960 and I put that in the fridge. and I put that in the fridge.
88 00:04:27,160 00:04:30,240 That can wait until we're ready to get the tortellini cooked. That can wait until we're ready to get the tortellini cooked.
89 00:04:30,440 00:04:32,880 Mm, smelling nice. Mm, smelling nice.
90 00:04:33,080 00:04:34,720 Now what are you putting in your pasta Now what are you putting in your pasta
91 00:04:34,920 00:04:37,680 that's going to be, you know, really, really unique? that's going to be, you know, really, really unique?
92 00:04:37,880 00:04:40,520 Well I'm putting in some of this, Well I'm putting in some of this,
93 00:04:40,720 00:04:42,760 which is brown algae from one of the beaches in Tas. which is brown algae from one of the beaches in Tas.
94 00:04:43,000 00:04:46,160 Oh OK. So you brought it? Yeah, yeah, yeah, yeah. Wow. Oh OK. So you brought it? Yeah, yeah, yeah, yeah. Wow.
95 00:04:46,360 00:04:49,600 A friend of mine introduced me to the macrocystis... A friend of mine introduced me to the macrocystis...
96 00:04:49,800 00:04:53,520 MAN: So, this is the macrocystis, commonly known as string kelp. MAN: So, this is the macrocystis, commonly known as string kelp.
97 00:04:53,720 00:04:55,440 ..which is a brown algae. ..which is a brown algae.
98 00:04:55,640 00:04:59,320 You find it after a big storm. It gets washed up onto the shore. You find it after a big storm. It gets washed up onto the shore.
99 00:04:59,520 00:05:01,720 He gave me some that's been dried and crunched up. He gave me some that's been dried and crunched up.
100 00:05:01,920 00:05:04,560 It's beautiful, I could just eat it like this, it's just wonderful. It's beautiful, I could just eat it like this, it's just wonderful.
101 00:05:04,760 00:05:07,400 Mmm. So what flavour is this going to bring to it, Ivano? Mmm. So what flavour is this going to bring to it, Ivano?
102 00:05:07,600 00:05:09,600 Well, hopefully a bit more of the sea. Well, hopefully a bit more of the sea.
103 00:05:09,800 00:05:13,440 It has that beautiful saltiness and the flavours of the ocean, It has that beautiful saltiness and the flavours of the ocean,
104 00:05:13,640 00:05:17,600 so I'm incorporating that in the tortellini with the fish. so I'm incorporating that in the tortellini with the fish.
105 00:05:17,800 00:05:19,200 Wow. Yeah! Wow. Yeah!
106 00:05:19,400 00:05:21,640 Hey, Alessandro, how are you going over there, mate? Hey, Alessandro, how are you going over there, mate?
107 00:05:21,840 00:05:23,680 Focused and not worried? Focused and not worried?
108 00:05:23,880 00:05:25,480 Not worried at all. Not worried at all.
109 00:05:25,680 00:05:29,560 I've been watching everybody cook and I miss it I've been watching everybody cook and I miss it
110 00:05:29,760 00:05:32,400 and I just want to spend my time in there, it's my turn now. and I just want to spend my time in there, it's my turn now.
111 00:05:32,600 00:05:35,240 Tonight, I'm making our interpretation Tonight, I'm making our interpretation
112 00:05:35,440 00:05:37,480 of Tagliolini Allo Scoglio. of Tagliolini Allo Scoglio.
113 00:05:37,680 00:05:39,640 Allo Scoglio means "from the reef", Allo Scoglio means "from the reef",
114 00:05:39,840 00:05:44,000 so basically the reef is, you know, the house of the seafood, right? so basically the reef is, you know, the house of the seafood, right?
115 00:05:44,200 00:05:46,720 So the prawn stock is a wonderful sauce. So the prawn stock is a wonderful sauce.
116 00:05:46,920 00:05:49,440 Everything coming from the reef, Everything coming from the reef,
117 00:05:49,640 00:05:53,520 put it in a pan, add some herbs and some pasta. put it in a pan, add some herbs and some pasta.
118 00:05:53,720 00:05:55,440 Tagliolini Allo Scoglio. Tagliolini Allo Scoglio.
119 00:05:55,640 00:05:58,280 I couldn't wait and watching other people cooking I couldn't wait and watching other people cooking
120 00:05:58,480 00:06:02,760 make me more stress than actually doing it myself. make me more stress than actually doing it myself.
121 00:06:02,960 00:06:08,640 Cooking is my life, it bring me joy every day. Cooking is my life, it bring me joy every day.
122 00:06:09,800 00:06:12,000 Ciao. Fantastica. Ciao. Fantastica.
123 00:06:13,680 00:06:16,160 You know what, I think prawn heads You know what, I think prawn heads
124 00:06:16,360 00:06:18,200 are the best secret weapon are the best secret weapon
125 00:06:18,400 00:06:23,000 when it comes to adding flavour to dishes, that smells amazing. when it comes to adding flavour to dishes, that smells amazing.
126 00:06:23,200 00:06:26,080 We start roasting it with a little bit of onion, We start roasting it with a little bit of onion,
127 00:06:26,280 00:06:28,760 a little bit of garlic, little bit of herbs, a little bit of garlic, little bit of herbs,
128 00:06:28,960 00:06:31,640 we toast it very well, we add a little bit of tomato paste. we toast it very well, we add a little bit of tomato paste.
129 00:06:31,840 00:06:34,520 Smash in the heads of the prawns... Smash in the heads of the prawns...
130 00:06:34,720 00:06:36,520 So in the brains there in the head So in the brains there in the head
131 00:06:36,720 00:06:38,240 there is all the flavour there is all the flavour
132 00:06:38,440 00:06:44,120 and I want it to come out beautifully in the stock. and I want it to come out beautifully in the stock.
133 00:06:44,320 00:06:46,320 In theory, a lot of people might be put off by it In theory, a lot of people might be put off by it
134 00:06:46,520 00:06:47,800 but the smell is incredible. but the smell is incredible.
135 00:06:48,000 00:06:50,400 It's actually really sweet and really roasty It's actually really sweet and really roasty
136 00:06:50,600 00:06:51,880 because all of those... because all of those...
137 00:06:52,080 00:06:54,320 Obviously all the shells are roasting in the pan Obviously all the shells are roasting in the pan
138 00:06:54,520 00:06:57,320 with gorgeous, gorgeous tomatoes, little roma tomatoes there, so... with gorgeous, gorgeous tomatoes, little roma tomatoes there, so...
139 00:06:57,520 00:06:59,000 Yeah, roma tomato. Yeah, roma tomato.
140 00:06:59,200 00:07:01,560 I'm putting also the seeds in the bisque I'm putting also the seeds in the bisque
141 00:07:01,760 00:07:04,320 and I'm going to use the pulp and I'm going to use the pulp
142 00:07:04,520 00:07:07,240 to put on top at the end to put on top at the end
143 00:07:07,440 00:07:09,600 to give it that fresh note to the dish itself. to give it that fresh note to the dish itself.
144 00:07:09,800 00:07:12,720 It sounds like it's going to be one amped up dish. It sounds like it's going to be one amped up dish.
145 00:07:12,920 00:07:14,440 I think it will be quite amazing. I think it will be quite amazing.
146 00:07:14,640 00:07:17,160 Yeah! Just quietly. Yeah! Just quietly.
147 00:07:18,920 00:07:21,120 Can I have some ice please? Can I have some ice please?
148 00:07:21,320 00:07:22,920 Mattia, get some ice now. Mattia, get some ice now.
149 00:07:23,120 00:07:25,600 Yes, chef! Yes, chef!
150 00:07:25,800 00:07:28,560 Are you getting some help there? Yes. Are you getting some help there? Yes.
151 00:07:28,760 00:07:29,880 Ah! Ah!
152 00:07:30,080 00:07:32,120 You want to go and help him? You want to go and help him?
153 00:07:32,320 00:07:37,320 The prawn stock was cooking, so I do the pasta dough. The prawn stock was cooking, so I do the pasta dough.
154 00:07:37,520 00:07:41,040 We do this dough with two different flour, We do this dough with two different flour,
155 00:07:41,240 00:07:43,440 a little bit of semolina and a bit of double zero a little bit of semolina and a bit of double zero
156 00:07:43,640 00:07:46,840 which is a very weak flour, the semolina a very strong flour. which is a very weak flour, the semolina a very strong flour.
157 00:07:47,040 00:07:49,800 Combined with egg yolk and whole eggs Combined with egg yolk and whole eggs
158 00:07:50,000 00:07:52,600 to give the right texture, it's a very balanced recipe. to give the right texture, it's a very balanced recipe.
159 00:07:52,800 00:07:57,440 One trick that we use is we make the dough quite dry and crumbly One trick that we use is we make the dough quite dry and crumbly
160 00:07:57,640 00:07:59,640 and then I can seal it, rest it. and then I can seal it, rest it.
161 00:07:59,840 00:08:00,960 Grazie. Grazie.
162 00:08:01,160 00:08:05,880 By osmosis, all the water of the egg will be exploding inside By osmosis, all the water of the egg will be exploding inside
163 00:08:06,080 00:08:09,440 every cell of the flour itself. every cell of the flour itself.
164 00:08:09,640 00:08:11,000 You let it rest for about 20 minutes, You let it rest for about 20 minutes,
165 00:08:11,200 00:08:13,000 half an hour at room temperature, half an hour at room temperature,
166 00:08:13,200 00:08:16,720 then you have a perfectly hydrated piece of pasta dough. then you have a perfectly hydrated piece of pasta dough.
167 00:08:16,920 00:08:18,640 Well you've got about 50 minutes to go. Well you've got about 50 minutes to go.
168 00:08:18,840 00:08:22,320 Everything's good? I think so, I think so, I think so. Everything's good? I think so, I think so, I think so.
169 00:08:22,520 00:08:25,200 What are we having here? Some mussel, tortellini... What are we having here? Some mussel, tortellini...
170 00:08:25,400 00:08:27,480 Where's your fresh pasta? It's coming now. Where's your fresh pasta? It's coming now.
171 00:08:27,680 00:08:29,480 Oh, oh. It's alright. Oh, oh. It's alright.
172 00:08:29,720 00:08:31,840 Suggest you to start in doing it, huh? Yeah, I'm doing... Suggest you to start in doing it, huh? Yeah, I'm doing...
173 00:08:32,080 00:08:34,320 You don't want to run out of time now. No, I know, I know, I know. You don't want to run out of time now. No, I know, I know, I know.
174 00:08:34,520 00:08:38,440 I think a perfect pasta dough I think a perfect pasta dough
175 00:08:38,640 00:08:41,040 needs to be very elastic. needs to be very elastic.
176 00:08:41,240 00:08:43,240 It needs to have a beautiful yellow colour to it It needs to have a beautiful yellow colour to it
177 00:08:43,440 00:08:45,440 and easy to work with. and easy to work with.
178 00:08:45,640 00:08:47,280 It needs to stick when you want it to It needs to stick when you want it to
179 00:08:47,480 00:08:50,040 and hold whatever you've got quite comfortably. and hold whatever you've got quite comfortably.
180 00:08:51,320 00:08:54,800 Also, that when it's cooked, it's still in the same form Also, that when it's cooked, it's still in the same form
181 00:08:55,000 00:08:57,440 so when you cut into it, it's effortless as well. so when you cut into it, it's effortless as well.
182 00:08:57,640 00:09:00,720 Alessandro, don't look so relaxed, please. Alessandro, don't look so relaxed, please.
183 00:09:00,920 00:09:02,680 It's not fair! It's not fair!
184 00:09:02,880 00:09:05,280 (LAUGHS) (LAUGHS)
185 00:09:10,760 00:09:12,120 Ivano. Ivano.
186 00:09:12,320 00:09:14,200 I mean, you know, he's super focused I mean, you know, he's super focused
187 00:09:14,400 00:09:16,920 and I suppose being the home cook too and I suppose being the home cook too
188 00:09:17,120 00:09:18,400 he wants to prove himself he wants to prove himself
189 00:09:18,600 00:09:21,160 and I think that's stressing him out a little bit, and I think that's stressing him out a little bit,
190 00:09:21,360 00:09:24,960 just how he's going to execute that tortellini pasta just how he's going to execute that tortellini pasta
191 00:09:25,160 00:09:28,720 and I think this is going to be very, very important for him. and I think this is going to be very, very important for him.
192 00:09:35,400 00:09:38,240 MAEVE O'MEARA: It's the final challenge for Italian Week on The Chef's Line MAEVE O'MEARA: It's the final challenge for Italian Week on The Chef's Line
193 00:09:38,440 00:09:41,400 and it's a battle of the seafood pastas. and it's a battle of the seafood pastas.
194 00:09:41,600 00:09:44,320 Sotto Sopra's executive chef, Alessandro, Sotto Sopra's executive chef, Alessandro,
195 00:09:44,520 00:09:46,480 is making one of his signature plates - is making one of his signature plates -
196 00:09:46,680 00:09:49,960 Tagliolini Allo Scoglio - a thin noodle pasta Tagliolini Allo Scoglio - a thin noodle pasta
197 00:09:50,160 00:09:53,440 with prawns, mussels and a seafood bisque. with prawns, mussels and a seafood bisque.
198 00:09:53,640 00:09:57,120 And home cook Ivano is making a tortellini pasta dish And home cook Ivano is making a tortellini pasta dish
199 00:09:57,320 00:10:00,680 of his own creation called Tre Amici, of his own creation called Tre Amici,
200 00:10:00,880 00:10:05,400 or "three friends", featuring blue-eye trevalla, crab and molluscs. or "three friends", featuring blue-eye trevalla, crab and molluscs.
201 00:10:05,600 00:10:09,320 Tonight's best plate on the pass will be chosen by blind judge Dan, Tonight's best plate on the pass will be chosen by blind judge Dan,
202 00:10:09,520 00:10:13,080 who will have no idea who cooked what. who will have no idea who cooked what.
203 00:10:13,280 00:10:15,800 Pasta to Italy is like noodles to Asia. Pasta to Italy is like noodles to Asia.
204 00:10:16,000 00:10:17,280 I love pasta I love pasta
205 00:10:17,480 00:10:19,760 and I especially love seafood pastas. and I especially love seafood pastas.
206 00:10:21,040 00:10:23,480 I want my seafood pasta to taste like the ocean I want my seafood pasta to taste like the ocean
207 00:10:23,680 00:10:28,080 because you want to get that essence of the seafood that you're cooking because you want to get that essence of the seafood that you're cooking
208 00:10:28,280 00:10:29,640 throughout the whole dish throughout the whole dish
209 00:10:29,840 00:10:33,560 and you don't want too much sauce to mask the texture of the pasta. and you don't want too much sauce to mask the texture of the pasta.
210 00:10:33,760 00:10:36,280 The pasta and the seafood are the star of this dish, The pasta and the seafood are the star of this dish,
211 00:10:36,480 00:10:39,480 the sauce is more to elevate the seafood and the pasta. the sauce is more to elevate the seafood and the pasta.
212 00:10:40,560 00:10:43,720 Now that I've got the stock all sorted, Now that I've got the stock all sorted,
213 00:10:43,920 00:10:45,360 I decide to get the pasta rolled out. I decide to get the pasta rolled out.
214 00:10:45,560 00:10:47,000 Might need you to hold it. Might need you to hold it.
215 00:10:47,200 00:10:48,560 Alessandro's apprentice chef Giorgia Alessandro's apprentice chef Giorgia
216 00:10:48,760 00:10:50,680 lovingly came over and gave me a hand. lovingly came over and gave me a hand.
217 00:10:50,880 00:10:54,040 So the fold first, in there. So the fold first, in there.
218 00:10:54,240 00:10:55,680 Now roll. Now roll.
219 00:10:57,120 00:10:59,960 I feel confident about cooking my pasta tonight. I feel confident about cooking my pasta tonight.
220 00:11:00,160 00:11:03,800 I'll be cutting out some squares for tortellini I'll be cutting out some squares for tortellini
221 00:11:04,000 00:11:06,600 and I'll put in my blue-eye trevalla mixture and I'll put in my blue-eye trevalla mixture
222 00:11:06,800 00:11:12,000 with ricotta and other elements and have them standing on the plate. with ricotta and other elements and have them standing on the plate.
223 00:11:12,240 00:11:15,040 So, yeah, I think it will look really lovely with the three of those. So, yeah, I think it will look really lovely with the three of those.
224 00:11:16,640 00:11:19,400 Oh... (BEEP) Oh... (BEEP)
225 00:11:19,600 00:11:23,480 Because the pasta dough's too soft so now he's using water Because the pasta dough's too soft so now he's using water
226 00:11:23,680 00:11:25,720 to glue it together. to glue it together.
227 00:11:25,920 00:11:27,840 The pasta's not sticking together. The pasta's not sticking together.
228 00:11:28,040 00:11:30,440 You want me to help you out, mate? Hey, come on. You want me to help you out, mate? Hey, come on.
229 00:11:30,640 00:11:33,160 Really annoying, I've never had this before. Really annoying, I've never had this before.
230 00:11:33,360 00:11:35,920 I don't think Ivano's going to deliver a dish tonight. I don't think Ivano's going to deliver a dish tonight.
231 00:11:36,120 00:11:39,200 What are you using? It's not sticking together at all. What are you using? It's not sticking together at all.
232 00:11:39,400 00:11:41,160 (SPEAKS ITALIAN) (SPEAKS ITALIAN)
233 00:11:41,360 00:11:43,880 I'm so sad. I like him, I really like him. I'm so sad. I like him, I really like him.
234 00:11:44,080 00:11:48,720 Yeah, well, look, I saw Ivano struggling so I jump in with him. Yeah, well, look, I saw Ivano struggling so I jump in with him.
235 00:11:48,960 00:11:51,040 Too much filling? You reckon? Yeah. Too much filling? You reckon? Yeah.
236 00:11:51,240 00:11:53,880 Well, it's worked OK in the past. Well, it's worked OK in the past.
237 00:11:54,080 00:11:56,320 Look, look, look, look, too much filling. Look, look, look, look, too much filling.
238 00:11:56,520 00:11:57,920 Really? Yeah. Really? Yeah.
239 00:11:58,120 00:12:01,120 Just a little bit of, you know, injection of confidence, Just a little bit of, you know, injection of confidence,
240 00:12:01,320 00:12:03,480 he went back in his feet, you know? he went back in his feet, you know?
241 00:12:03,680 00:12:05,200 And he was able to terminate his dish, And he was able to terminate his dish,
242 00:12:05,400 00:12:06,840 which is the most important thing. which is the most important thing.
243 00:12:07,040 00:12:09,440 We want to highlight the skill of these people, We want to highlight the skill of these people,
244 00:12:09,640 00:12:10,960 we want to mentor them we want to mentor them
245 00:12:11,160 00:12:13,920 and that's exactly what I want to do and I was proud to do it today. and that's exactly what I want to do and I was proud to do it today.
246 00:12:14,120 00:12:16,400 Meanwhile, the prawns are roasting Meanwhile, the prawns are roasting
247 00:12:16,600 00:12:18,600 and then today we make a green sauce and then today we make a green sauce
248 00:12:18,800 00:12:21,960 which is made by blending blanched parsley which is made by blending blanched parsley
249 00:12:22,160 00:12:23,840 with the spinach, we add ice. with the spinach, we add ice.
250 00:12:24,040 00:12:25,480 Blending it, the ice will melt. Blending it, the ice will melt.
251 00:12:25,680 00:12:29,600 Because the recipe is perfect we get the right density. Because the recipe is perfect we get the right density.
252 00:12:29,800 00:12:31,400 Alright, taste. Alright, taste.
253 00:12:31,600 00:12:33,520 If you want this, go between there, Chef. If you want this, go between there, Chef.
254 00:12:36,640 00:12:39,240 So once that tortellini is done, So once that tortellini is done,
255 00:12:39,440 00:12:42,560 the crab should be ready by now so I take the crab out. the crab should be ready by now so I take the crab out.
256 00:12:51,280 00:12:55,760 I crack the legs open to make sure that the juices can be released I crack the legs open to make sure that the juices can be released
257 00:12:55,960 00:12:57,720 and I put the legs back into the stock. and I put the legs back into the stock.
258 00:13:00,320 00:13:01,680 I keep the body for the meat I keep the body for the meat
259 00:13:01,880 00:13:05,520 so that the meat will be used for the plating up. so that the meat will be used for the plating up.
260 00:13:05,720 00:13:08,160 Ivano's dishes are always full of ingredients Ivano's dishes are always full of ingredients
261 00:13:08,360 00:13:09,960 but then the things that brings him down but then the things that brings him down
262 00:13:10,160 00:13:12,520 is to balance everything and that's really difficult. is to balance everything and that's really difficult.
263 00:13:12,720 00:13:14,040 It's the hardest thing, yeah. It's the hardest thing, yeah.
264 00:13:14,240 00:13:17,840 The prawn stock was ready, so I did my mussels. The prawn stock was ready, so I did my mussels.
265 00:13:18,040 00:13:20,640 Opening the mussels now with a very traditional technique. Opening the mussels now with a very traditional technique.
266 00:13:20,840 00:13:24,320 Put extra virgin olive oil or vegetable oil in a pan, Put extra virgin olive oil or vegetable oil in a pan,
267 00:13:24,520 00:13:26,240 bring it up very hot. bring it up very hot.
268 00:13:26,440 00:13:28,800 When they're frying, you chuck your mussel in, When they're frying, you chuck your mussel in,
269 00:13:29,000 00:13:33,880 a splash of wine, put the lid on and move them until they pop open. a splash of wine, put the lid on and move them until they pop open.
270 00:13:34,080 00:13:35,440 Just opening up the mussel Just opening up the mussel
271 00:13:35,640 00:13:39,320 and I'm carefully picking the beard inside. and I'm carefully picking the beard inside.
272 00:13:39,520 00:13:43,240 And I filter the water that they release And I filter the water that they release
273 00:13:43,440 00:13:47,920 and I keep them in their water so they keep their moisture. and I keep them in their water so they keep their moisture.
274 00:13:48,120 00:13:50,240 They're looking good, matey? They're looking good, matey?
275 00:13:50,440 00:13:51,720 It's getting there. It's getting there.
276 00:13:51,920 00:13:56,080 MELISSA LEONG: True to form, Sotto Sopra are going to bring the noise tonight. MELISSA LEONG: True to form, Sotto Sopra are going to bring the noise tonight.
277 00:13:56,280 00:13:59,160 That pasta dish looks amazing. That pasta dish looks amazing.
278 00:13:59,360 00:14:02,760 This rich seafood broth, it's quite sweet as well, This rich seafood broth, it's quite sweet as well,
279 00:14:02,960 00:14:06,240 that's going to be offset with that parsley water that's going to be offset with that parsley water
280 00:14:06,440 00:14:08,120 so I think it's going to be gorgeous. so I think it's going to be gorgeous.
281 00:14:08,320 00:14:10,520 MARK OLIVE: Ivano, he's super focused. MARK OLIVE: Ivano, he's super focused.
282 00:14:10,720 00:14:14,880 Might make it a little bit more of an open playing field tonight. Might make it a little bit more of an open playing field tonight.
283 00:14:15,080 00:14:16,760 It's six minutes to go! It's six minutes to go!
284 00:14:16,960 00:14:21,680 Time was ticking down and I was ready to now boil up the tortellini, Time was ticking down and I was ready to now boil up the tortellini,
285 00:14:21,880 00:14:27,040 so I throw the tortellini in, in which time I strained my sauce so I throw the tortellini in, in which time I strained my sauce
286 00:14:27,240 00:14:30,240 and also added the vongole, which are the baby clams and also added the vongole, which are the baby clams
287 00:14:30,440 00:14:32,040 and the prawn halves. and the prawn halves.
288 00:14:33,720 00:14:37,000 I got the tortellini out and tossed that through I got the tortellini out and tossed that through
289 00:14:37,200 00:14:40,360 so that it's all ready to go, ready to plate up. so that it's all ready to go, ready to plate up.
290 00:14:40,560 00:14:44,320 When I start the last part of the pasta dish, When I start the last part of the pasta dish,
291 00:14:44,520 00:14:47,480 I flesh cook the prawns in a very hot oil, I flesh cook the prawns in a very hot oil,
292 00:14:47,680 00:14:52,160 take them out and cool them down quickly and keep it on the side. take them out and cool them down quickly and keep it on the side.
293 00:14:53,800 00:14:57,120 Alessandro, be careful, Giorgia is watching you. Alessandro, be careful, Giorgia is watching you.
294 00:14:57,320 00:14:59,520 I'm the judge! I'm the judge!
295 00:14:59,720 00:15:02,960 In all our restaurant we have a wonderful group of people, In all our restaurant we have a wonderful group of people,
296 00:15:03,160 00:15:04,480 a nice atmosphere. a nice atmosphere.
297 00:15:04,680 00:15:06,240 We are like family. We are like family.
298 00:15:06,440 00:15:07,760 He can keep his job right? He can keep his job right?
299 00:15:07,960 00:15:10,720 Yeah, yeah, I think tomorrow he can come back at work. Yeah, yeah, I think tomorrow he can come back at work.
300 00:15:10,920 00:15:14,000 Well just remember when this is done, you have to go back to the kitchen Well just remember when this is done, you have to go back to the kitchen
301 00:15:14,200 00:15:15,840 and he's still going to be the boss! and he's still going to be the boss!
302 00:15:17,360 00:15:21,160 So when I'm plating this dish with my tagliolini with the tweezers, So when I'm plating this dish with my tagliolini with the tweezers,
303 00:15:21,360 00:15:23,320 put it in the middle of the plate, put it in the middle of the plate,
304 00:15:23,520 00:15:27,360 then I collect the prawns and mussels from the pan, then I collect the prawns and mussels from the pan,
305 00:15:27,560 00:15:30,120 put it over so they fall down a little bit, put it over so they fall down a little bit,
306 00:15:30,320 00:15:32,800 put the sauce on top, put the sauce on top,
307 00:15:33,000 00:15:37,000 then I get my diced tomato with parsley then I get my diced tomato with parsley
308 00:15:37,200 00:15:39,720 and then a grate of lemon zest. and then a grate of lemon zest.
309 00:15:39,920 00:15:42,880 I'm totally proud of the dish, it's exactly what I wanted to do I'm totally proud of the dish, it's exactly what I wanted to do
310 00:15:43,080 00:15:45,520 and it came out up to my expectation. and it came out up to my expectation.
311 00:15:45,720 00:15:49,000 Looks amazing, chef. It's the last minutes, guys. Looks amazing, chef. It's the last minutes, guys.
312 00:15:55,760 00:15:57,240 So the plating up, So the plating up,
313 00:15:57,440 00:15:59,520 I placed three tortellini at one end I placed three tortellini at one end
314 00:15:59,720 00:16:01,320 and the crab meat at the other end and the crab meat at the other end
315 00:16:01,520 00:16:04,920 and in between I put the molluscs and the prawn tails. and in between I put the molluscs and the prawn tails.
316 00:16:09,400 00:16:11,560 It's looking gorgeous. It's looking gorgeous.
317 00:16:11,760 00:16:15,240 Wonderful, chef, wonderful, wonderful. Wonderful, chef, wonderful, wonderful.
318 00:16:15,440 00:16:17,720 Bravo, chef! Bravo, chef!
319 00:16:17,920 00:16:19,200 Beautiful! Beautiful!
320 00:16:19,400 00:16:24,040 I think the dish has come out perfect as I wanted, very happy. I think the dish has come out perfect as I wanted, very happy.
321 00:16:24,240 00:16:27,120 Final touches. Final touches.
322 00:16:28,600 00:16:31,360 A sprinkle of macrocystis on top of the tortellini A sprinkle of macrocystis on top of the tortellini
323 00:16:31,560 00:16:34,640 and it was ready to be taken up to the pass. and it was ready to be taken up to the pass.
324 00:16:34,840 00:16:36,440 Go, Ivano! Go, Ivano!
325 00:16:36,640 00:16:38,440 Yeah, go, Ivano! Yeah, go, Ivano!
326 00:16:38,640 00:16:42,240 I'm feeling pretty proud that I got this far. I'm feeling pretty proud that I got this far.
327 00:16:42,440 00:16:44,640 Oh, wow! Oh, wow!
328 00:16:44,840 00:16:48,080 I think my family and friends, they're going to be stoked, I think my family and friends, they're going to be stoked,
329 00:16:48,280 00:16:50,720 they're going to be really, really happy to see this they're going to be really, really happy to see this
330 00:16:50,920 00:16:52,480 'cause they know what food means to me 'cause they know what food means to me
331 00:16:52,680 00:16:54,320 and my heritage means to me. and my heritage means to me.
332 00:16:55,600 00:16:57,600 It looks so great, I want to eat it. It looks so great, I want to eat it.
333 00:16:59,520 00:17:02,120 Sorry, Alessandro, you've lost that one. Sorry, Alessandro, you've lost that one.
334 00:17:13,280 00:17:16,600 MAEVE O'MEARA: Our last remaining home cook, Ivano, MAEVE O'MEARA: Our last remaining home cook, Ivano,
335 00:17:16,800 00:17:19,760 and Sotto Sopra's executive chef, Alessandro, and Sotto Sopra's executive chef, Alessandro,
336 00:17:19,960 00:17:24,240 have had 90 minutes to create their best seafood pasta dish. have had 90 minutes to create their best seafood pasta dish.
337 00:17:24,440 00:17:26,240 Now it's up to blind judge Dan Now it's up to blind judge Dan
338 00:17:26,440 00:17:30,280 to taste both and pick our Italian Week winner. to taste both and pick our Italian Week winner.
339 00:17:30,480 00:17:32,360 G'day, Dan. G'day! G'day, Dan. G'day!
340 00:17:32,560 00:17:34,960 What do you think of the colours and what's on the pass tonight? What do you think of the colours and what's on the pass tonight?
341 00:17:35,160 00:17:40,240 Looks amazing. It's a celebration of Australian seafood and pasta, Looks amazing. It's a celebration of Australian seafood and pasta,
342 00:17:40,440 00:17:42,080 two of my favourite things two of my favourite things
343 00:17:42,280 00:17:44,120 It looks really delicious. It looks really delicious.
344 00:17:44,320 00:17:46,640 It smells great too, and I can't wait to get stuck in. It smells great too, and I can't wait to get stuck in.
345 00:17:46,840 00:17:49,160 Seafood pastas are like one of my favourite things to eat ever. Seafood pastas are like one of my favourite things to eat ever.
346 00:17:49,360 00:17:53,040 You better hurry because we're ready to tuck in You better hurry because we're ready to tuck in
347 00:17:54,520 00:17:57,120 Let's start with this tortellini. Good choice. Let's start with this tortellini. Good choice.
348 00:17:57,320 00:17:58,720 This is Three Friends. This is Three Friends.
349 00:17:58,920 00:18:02,200 MELISSA LEONG: Tre Amici. That's the name of the dish. MELISSA LEONG: Tre Amici. That's the name of the dish.
350 00:18:02,400 00:18:03,760 OK! So what are the three friends? OK! So what are the three friends?
351 00:18:03,960 00:18:07,560 Look, there's actually three friends and a mate. Look, there's actually three friends and a mate.
352 00:18:07,760 00:18:11,280 You've got the crab, you've got the prawns and also molluscs You've got the crab, you've got the prawns and also molluscs
353 00:18:11,480 00:18:14,640 and inside the tortellini, blue-eye trevalla. and inside the tortellini, blue-eye trevalla.
354 00:18:14,840 00:18:17,360 Have a taste. I might just cut one open. Have a taste. I might just cut one open.
355 00:18:19,160 00:18:20,640 Mm. Mm.
356 00:18:23,760 00:18:27,240 And this person put an algae in there And this person put an algae in there
357 00:18:27,440 00:18:30,520 that was collected from a beach to give it the taste of the ocean. that was collected from a beach to give it the taste of the ocean.
358 00:18:30,720 00:18:32,240 Can you taste that? Can you taste that?
359 00:18:36,640 00:18:38,240 I definitely can. I definitely can.
360 00:18:38,440 00:18:40,760 Flavour of the filling is there, tastes like seafood. Flavour of the filling is there, tastes like seafood.
361 00:18:40,960 00:18:45,240 MELISSA LEONG: Do you think these three friends are the best of friends? MELISSA LEONG: Do you think these three friends are the best of friends?
362 00:18:47,200 00:18:49,720 On this plate? Definitely. On this plate? Definitely.
363 00:18:56,600 00:18:58,880 (SIGHS) It's OK, we'll save some for you. (SIGHS) It's OK, we'll save some for you.
364 00:18:59,080 00:19:00,480 It's alright. It's alright.
365 00:19:00,680 00:19:02,400 Mm. Mm.
366 00:19:02,600 00:19:04,040 Juicy? Very juicy, perfect... Juicy? Very juicy, perfect...
367 00:19:04,280 00:19:07,560 Sweet? Very sweet and perfectly cooked actually. Sweet? Very sweet and perfectly cooked actually.
368 00:19:07,760 00:19:10,880 This whole dish tastes like the ocean. This whole dish tastes like the ocean.
369 00:19:11,080 00:19:14,640 You can get that flavour of the prawns, the clams, You can get that flavour of the prawns, the clams,
370 00:19:14,840 00:19:17,640 the pasta is perfectly al dente, the pasta is perfectly al dente,
371 00:19:17,840 00:19:21,640 nice and thin, almost silky smooth. nice and thin, almost silky smooth.
372 00:19:21,840 00:19:23,360 That's a great start. That's a great start.
373 00:19:23,560 00:19:25,040 Let's move on. Let's move on.
374 00:19:26,560 00:19:30,160 So, Dan, this is Tagliolini Allo Scoglio. So, Dan, this is Tagliolini Allo Scoglio.
375 00:19:30,360 00:19:34,680 Looks beautiful, it looks simple you know, there's prawns, mussels, Looks beautiful, it looks simple you know, there's prawns, mussels,
376 00:19:34,880 00:19:37,640 beautiful tomato concasse on top, beautiful tomato concasse on top,
377 00:19:37,840 00:19:40,120 on the bottom looks like some green puree or something. on the bottom looks like some green puree or something.
378 00:19:40,320 00:19:42,280 A parsley emulsion. A parsley emulsion.
379 00:19:42,480 00:19:44,680 Oh, wow. Oh, wow.
380 00:19:47,120 00:19:50,120 I'm eating vicariously through Dan right now. I'm eating vicariously through Dan right now.
381 00:19:54,840 00:19:56,440 Get back here! Get back here!
382 00:19:57,800 00:20:00,520 You can see how yellow those noodles are from the yolks. You can see how yellow those noodles are from the yolks.
383 00:20:00,720 00:20:02,800 It's a nice rich pasta It's a nice rich pasta
384 00:20:03,000 00:20:06,120 and there's just the right amount of sauce just to coat those noodles. and there's just the right amount of sauce just to coat those noodles.
385 00:20:07,880 00:20:09,160 Perfectly cooked. Perfectly cooked.
386 00:20:09,360 00:20:11,280 Well, it looks like we're not going to get any. Well, it looks like we're not going to get any.
387 00:20:14,240 00:20:15,920 Try this mussel. Try this mussel.
388 00:20:16,120 00:20:18,000 Psych! Psych!
389 00:20:22,880 00:20:24,200 It couldn't have gone better. It couldn't have gone better.
390 00:20:24,400 00:20:28,880 It's everything I hoped for in the final battle of Italian Week. It's everything I hoped for in the final battle of Italian Week.
391 00:20:29,080 00:20:32,640 Dan, two great dishes. Dan, two great dishes.
392 00:20:32,840 00:20:34,920 How are you going to choose out of these two? How are you going to choose out of these two?
393 00:20:39,320 00:20:42,360 MAEVE O'MEARA: It's Italian Week in The Chef's Line kitchen. MAEVE O'MEARA: It's Italian Week in The Chef's Line kitchen.
394 00:20:42,560 00:20:44,600 Ivano, our last home cook standing Ivano, our last home cook standing
395 00:20:44,800 00:20:48,000 has taken on executive chef Alessandro. has taken on executive chef Alessandro.
396 00:20:48,200 00:20:51,080 Both created their best seafood pasta. Both created their best seafood pasta.
397 00:20:51,280 00:20:54,880 Blind judge Dan has tasted both dishes Blind judge Dan has tasted both dishes
398 00:20:55,080 00:20:56,760 without knowing who prepared what without knowing who prepared what
399 00:20:56,960 00:20:59,080 and will now pick the ultimate winner. and will now pick the ultimate winner.
400 00:21:01,320 00:21:04,120 Well, what an end to Italian Week Well, what an end to Italian Week
401 00:21:04,320 00:21:09,240 with two amazing, simple but beautiful plates of seafood pasta. with two amazing, simple but beautiful plates of seafood pasta.
402 00:21:09,440 00:21:11,560 So, well done. So, well done.
403 00:21:13,280 00:21:14,960 It's come down to this. It's come down to this.
404 00:21:15,160 00:21:17,360 Only one plate on the pass can be the winner tonight. Only one plate on the pass can be the winner tonight.
405 00:21:17,560 00:21:18,960 Which is it going to be? Which is it going to be?
406 00:21:19,160 00:21:21,880 The tortellini was made very well. The tortellini was made very well.
407 00:21:22,080 00:21:24,280 The seafood couldn't be cooked any better. The seafood couldn't be cooked any better.
408 00:21:24,480 00:21:28,360 The pasta was perfectly made and perfectly cooked, The pasta was perfectly made and perfectly cooked,
409 00:21:28,560 00:21:30,680 but the dish I have chosen but the dish I have chosen
410 00:21:30,880 00:21:33,600 as the winner of Italian Week as the winner of Italian Week
411 00:21:33,800 00:21:37,960 and best plate on the pass is... and best plate on the pass is...
412 00:21:42,440 00:21:43,720 The dish I have chosen The dish I have chosen
413 00:21:43,920 00:21:47,480 as the winner of Italian Week as the winner of Italian Week
414 00:21:47,680 00:21:51,120 and best plate on the pass is... and best plate on the pass is...
415 00:21:54,400 00:21:56,600 ..Tagliolini Allo Scoglio. ..Tagliolini Allo Scoglio.
416 00:22:08,840 00:22:13,520 Chef, I actually expected a bowl of pasta this good to come from you Chef, I actually expected a bowl of pasta this good to come from you
417 00:22:13,720 00:22:16,400 because it was absolutely amazing. because it was absolutely amazing.
418 00:22:16,600 00:22:20,600 The pasta was unbelievable, it had the perfect texture, The pasta was unbelievable, it had the perfect texture,
419 00:22:20,800 00:22:23,920 those mussels were so juicy, so perfectly cooked. those mussels were so juicy, so perfectly cooked.
420 00:22:24,120 00:22:26,720 That sauce brought it all together. That sauce brought it all together.
421 00:22:26,920 00:22:29,040 It just tasted like the ocean, it tasted so fresh. It just tasted like the ocean, it tasted so fresh.
422 00:22:29,240 00:22:30,960 It was an Italian master class tonight It was an Italian master class tonight
423 00:22:31,160 00:22:33,080 so well done, thank you so much. so well done, thank you so much.
424 00:22:33,280 00:22:35,080 Hats off. Hats off.
425 00:22:36,320 00:22:39,680 So all week, your Chef's Line have been doing you proud. So all week, your Chef's Line have been doing you proud.
426 00:22:39,880 00:22:43,160 Do you feel like you've done it for them tonight? Do you feel like you've done it for them tonight?
427 00:22:43,360 00:22:46,480 I feel like I did an honour for them I feel like I did an honour for them
428 00:22:46,680 00:22:49,160 but I feel like everybody pushed the skill up you know, but I feel like everybody pushed the skill up you know,
429 00:22:49,360 00:22:50,920 I think we all improve I think we all improve
430 00:22:51,120 00:22:54,880 and we all push ourself to impress you guys as well and we all push ourself to impress you guys as well
431 00:22:55,080 00:22:58,360 but also, I think we enlarged the family with you guys. but also, I think we enlarged the family with you guys.
432 00:22:58,560 00:23:00,320 The love is in the air. The love is in the air.
433 00:23:01,840 00:23:05,240 Spoken like a true Italian. Correct. Spoken like a true Italian. Correct.
434 00:23:05,480 00:23:07,960 DAN HONG: Ivano. Yes? You had a killer dish. DAN HONG: Ivano. Yes? You had a killer dish.
435 00:23:08,160 00:23:10,520 Those tortellinis were cooked perfectly, Those tortellinis were cooked perfectly,
436 00:23:10,720 00:23:13,720 it's just that you went up against a master. it's just that you went up against a master.
437 00:23:13,920 00:23:16,640 A master of pasta. That's it. A master of pasta. That's it.
438 00:23:16,840 00:23:20,040 It was a wonderful, wonderful experience, a great adventure. It was a wonderful, wonderful experience, a great adventure.
439 00:23:20,240 00:23:22,680 Ivano, you've learnt a lot this week Ivano, you've learnt a lot this week
440 00:23:22,880 00:23:25,120 and you can put a lot more into that family recipe book and you can put a lot more into that family recipe book
441 00:23:25,320 00:23:29,280 that we'll be hopefully hearing more about. that we'll be hopefully hearing more about.
442 00:23:29,480 00:23:33,120 So well done and come in and tuck in with us all here. So well done and come in and tuck in with us all here.
443 00:23:35,560 00:23:38,280 MELISSA LEONG: That was a delicious dish! Cheers. MELISSA LEONG: That was a delicious dish! Cheers.
444 00:23:38,480 00:23:39,920 After you eat that, of course. After you eat that, of course.
445 00:23:41,840 00:23:44,040 Bravo. Bravo.
446 00:23:44,240 00:23:46,000 MAEVE O'MEARA: Next time, on The Chef's Line... MAEVE O'MEARA: Next time, on The Chef's Line...
447 00:23:46,200 00:23:47,440 Melissa! How are you? Melissa! How are you?
448 00:23:47,640 00:23:49,920 The competition might be over The competition might be over
449 00:23:50,120 00:23:52,800 but there's plenty more delicious food to come as we discover... but there's plenty more delicious food to come as we discover...
450 00:23:53,000 00:23:54,600 ..and we flambe. ..and we flambe.
451 00:23:54,800 00:23:58,200 ..the secrets behind this hatted restaurant's success. ..the secrets behind this hatted restaurant's success.
452 00:23:59,760 00:24:02,240 Oh, buonissima, look at that! Oh, buonissima, look at that!
453 00:24:03,680 00:24:06,520 Wow, perfecto. Thank you very much. Wow, perfecto. Thank you very much.