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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. |