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1 | 00:00:01,200 | 00:00:02,760 | MELISSA LEONG: This week on The Chefs' Line... | MELISSA LEONG: This week on The Chefs' Line... |
2 | 00:00:02,960 | 00:00:03,920 | Whoo! | Whoo! |
3 | 00:00:04,120 | 00:00:08,080 | ..we're celebrating the rich and diverse flavours of Italian cuisine. | ..we're celebrating the rich and diverse flavours of Italian cuisine. |
4 | 00:00:08,280 | 00:00:10,000 | That looks amazing, man. | That looks amazing, man. |
5 | 00:00:10,200 | 00:00:12,120 | Thank you. I'm on my game. | Thank you. I'm on my game. |
6 | 00:00:12,320 | 00:00:15,280 | Four home cooks lined up to take on The Chefs' Line | Four home cooks lined up to take on The Chefs' Line |
7 | 00:00:15,480 | 00:00:18,720 | of hatted Italian restaurant, Sotto Sopra. | of hatted Italian restaurant, Sotto Sopra. |
8 | 00:00:18,920 | 00:00:20,600 | Perfect, show me? | Perfect, show me? |
9 | 00:00:20,800 | 00:00:22,520 | Starting with apprentice chef Giorgia... | Starting with apprentice chef Giorgia... |
10 | 00:00:22,720 | 00:00:23,600 | Beauty. | Beauty. |
11 | 00:00:23,800 | 00:00:27,240 | ..and ending with executive chef Alessandro himself. | ..and ending with executive chef Alessandro himself. |
12 | 00:00:27,440 | 00:00:28,920 | Do you want to go and help him? | Do you want to go and help him? |
13 | 00:00:30,280 | 00:00:34,080 | In a competition that served up some amazing plates | In a competition that served up some amazing plates |
14 | 00:00:34,280 | 00:00:37,440 | and Italian recipes, cooked straight from the heart. | and Italian recipes, cooked straight from the heart. |
15 | 00:00:38,640 | 00:00:40,560 | I think my grandmother is here with me today. | I think my grandmother is here with me today. |
16 | 00:00:40,760 | 00:00:42,120 | Ciao, everybody! | Ciao, everybody! |
17 | 00:00:42,320 | 00:00:43,600 | I'm Melissa Leong, | I'm Melissa Leong, |
18 | 00:00:43,800 | 00:00:47,440 | and now that we've seen restaurant Sotto Sopra in our kitchen, | and now that we've seen restaurant Sotto Sopra in our kitchen, |
19 | 00:00:47,640 | 00:00:50,040 | I'm heading to theirs... | I'm heading to theirs... |
20 | 00:00:50,240 | 00:00:52,040 | Buonissima! | Buonissima! |
21 | 00:00:52,240 | 00:00:54,560 | ..to lift the lid on the secrets... | ..to lift the lid on the secrets... |
22 | 00:00:54,760 | 00:00:56,520 | Wow, perfecto. | Wow, perfecto. |
23 | 00:00:56,720 | 00:00:59,040 | ..of their stunning success. | ..of their stunning success. |
24 | 00:01:10,040 | 00:01:13,280 | Fond food memories are often shared with friends and family | Fond food memories are often shared with friends and family |
25 | 00:01:13,480 | 00:01:15,000 | and nobody loves sharing good food | and nobody loves sharing good food |
26 | 00:01:15,200 | 00:01:16,720 | and drink more than Italians. | and drink more than Italians. |
27 | 00:01:16,920 | 00:01:20,000 | With a culinary identity steeped in tradition | With a culinary identity steeped in tradition |
28 | 00:01:20,200 | 00:01:21,800 | and a love of all things local and seasonal, | and a love of all things local and seasonal, |
29 | 00:01:22,000 | 00:01:24,840 | Italian cooking is proudly and deeply regional. | Italian cooking is proudly and deeply regional. |
30 | 00:01:25,040 | 00:01:27,920 | But no matter where you travel in Italy one thing is common - | But no matter where you travel in Italy one thing is common - |
31 | 00:01:28,120 | 00:01:30,720 | food is life. | food is life. |
32 | 00:01:30,920 | 00:01:32,240 | I'm here in Newport, New South Wales | I'm here in Newport, New South Wales |
33 | 00:01:32,440 | 00:01:34,680 | to discover a taste of modern Italian cooking, | to discover a taste of modern Italian cooking, |
34 | 00:01:34,880 | 00:01:37,840 | created by Alessandro Pavoni and his passionate team. | created by Alessandro Pavoni and his passionate team. |
35 | 00:01:38,040 | 00:01:39,640 | Welcome to Sotto Sopra. | Welcome to Sotto Sopra. |
36 | 00:01:42,840 | 00:01:43,840 | Ciao, Alessandro! | Ciao, Alessandro! |
37 | 00:01:44,040 | 00:01:46,640 | Melissa, how are you? Ciao. | Melissa, how are you? Ciao. |
38 | 00:01:46,840 | 00:01:50,160 | Thank you so much for having us here at Sotto Sopra. | Thank you so much for having us here at Sotto Sopra. |
39 | 00:01:50,360 | 00:01:51,920 | Welcome to Sotto Sopra. | Welcome to Sotto Sopra. |
40 | 00:01:54,680 | 00:01:57,840 | Executive chef and restauranteur Alessandro Pavoni | Executive chef and restauranteur Alessandro Pavoni |
41 | 00:01:58,040 | 00:02:01,880 | began his culinary career in Brescia, Northern Italy, | began his culinary career in Brescia, Northern Italy, |
42 | 00:02:02,080 | 00:02:03,480 | before working his way through | before working his way through |
43 | 00:02:03,680 | 00:02:06,200 | Michelin-starred restaurants across Europe. | Michelin-starred restaurants across Europe. |
44 | 00:02:06,400 | 00:02:08,480 | Sotto Sopra is his latest venture, | Sotto Sopra is his latest venture, |
45 | 00:02:08,680 | 00:02:12,080 | wowing the critics and winning its first hat this year. | wowing the critics and winning its first hat this year. |
46 | 00:02:12,280 | 00:02:15,520 | We opened Sotto Sopra to have a different angle, | We opened Sotto Sopra to have a different angle, |
47 | 00:02:15,720 | 00:02:18,280 | or different point of view of the Italian cuisine, | or different point of view of the Italian cuisine, |
48 | 00:02:18,480 | 00:02:21,640 | with a little twist on the classics. | with a little twist on the classics. |
49 | 00:02:21,840 | 00:02:23,600 | Our job as a chef is an art. | Our job as a chef is an art. |
50 | 00:02:23,800 | 00:02:29,480 | It gives you the tool to transmit emotion to people with food. | It gives you the tool to transmit emotion to people with food. |
51 | 00:02:32,760 | 00:02:34,480 | I'm so excited to finally be here. | I'm so excited to finally be here. |
52 | 00:02:34,680 | 00:02:36,240 | Did you enjoy your week on The Chefs' Line? | Did you enjoy your week on The Chefs' Line? |
53 | 00:02:36,440 | 00:02:37,760 | I loved it, it was fantastic. | I loved it, it was fantastic. |
54 | 00:02:37,960 | 00:02:39,840 | It was fantastic for all the team | It was fantastic for all the team |
55 | 00:02:40,040 | 00:02:43,280 | and we just make up even a better family now, so... | and we just make up even a better family now, so... |
56 | 00:02:43,480 | 00:02:45,760 | Aw! Well, that's... Thank you for helping us. | Aw! Well, that's... Thank you for helping us. |
57 | 00:02:45,960 | 00:02:47,560 | Thank you so much for being on the show. | Thank you so much for being on the show. |
58 | 00:02:47,760 | 00:02:50,320 | And how great were those home cooks? They're unbelievable. | And how great were those home cooks? They're unbelievable. |
59 | 00:02:50,520 | 00:02:54,800 | I was very pleasantly surprised of their passion | I was very pleasantly surprised of their passion |
60 | 00:02:55,000 | 00:02:57,200 | and actually the quality of the work that they do. | and actually the quality of the work that they do. |
61 | 00:02:57,400 | 00:03:00,000 | Absolutely. It's like in Italy. | Absolutely. It's like in Italy. |
62 | 00:03:00,200 | 00:03:02,880 | But it wasn't just the home cooks | But it wasn't just the home cooks |
63 | 00:03:03,080 | 00:03:05,160 | impressing in The Chefs' Line kitchen. | impressing in The Chefs' Line kitchen. |
64 | 00:03:05,360 | 00:03:08,400 | All week, under Alessandro's watchful eye, | All week, under Alessandro's watchful eye, |
65 | 00:03:08,600 | 00:03:12,440 | his team delivered delicious dish after delicious dish. | his team delivered delicious dish after delicious dish. |
66 | 00:03:12,640 | 00:03:14,600 | Come on, push, Mattia! | Come on, push, Mattia! |
67 | 00:03:14,800 | 00:03:18,120 | It was light, it was fluffy. This was just beautiful. | It was light, it was fluffy. This was just beautiful. |
68 | 00:03:18,320 | 00:03:20,800 | Flavia, this dish had flavour! | Flavia, this dish had flavour! |
69 | 00:03:21,000 | 00:03:22,720 | Thank you. | Thank you. |
70 | 00:03:22,920 | 00:03:25,960 | In the final, he was up against home cook Ivano, | In the final, he was up against home cook Ivano, |
71 | 00:03:26,160 | 00:03:30,800 | who won his way through the week with his heritage-fuelled family recipes. | who won his way through the week with his heritage-fuelled family recipes. |
72 | 00:03:31,000 | 00:03:32,800 | But cooking seafood pasta, | But cooking seafood pasta, |
73 | 00:03:33,000 | 00:03:39,480 | Alessandro stole the show and proved that he truly is a master of pasta. | Alessandro stole the show and proved that he truly is a master of pasta. |
74 | 00:03:39,680 | 00:03:42,280 | DAN HONG: Absolutely amazing. | DAN HONG: Absolutely amazing. |
75 | 00:03:42,480 | 00:03:44,920 | It was an Italian master class tonight | It was an Italian master class tonight |
76 | 00:03:45,120 | 00:03:46,600 | so well done, thank you so much. | so well done, thank you so much. |
77 | 00:03:46,800 | 00:03:50,560 | And that dedication to perfectly-prepared fresh pasta | And that dedication to perfectly-prepared fresh pasta |
78 | 00:03:50,760 | 00:03:55,520 | continues at Sotto Sopra, as Alessandro is about to show me. | continues at Sotto Sopra, as Alessandro is about to show me. |
79 | 00:03:55,720 | 00:03:57,560 | OK, so what pasta are we making? | OK, so what pasta are we making? |
80 | 00:03:57,760 | 00:03:59,520 | So, we're making tagliolini. Tagliolini. | So, we're making tagliolini. Tagliolini. |
81 | 00:03:59,720 | 00:04:00,760 | Or tajarin. | Or tajarin. |
82 | 00:04:00,960 | 00:04:06,600 | Which is mostly Northern Italian, mainly from the region of Piedmont. | Which is mostly Northern Italian, mainly from the region of Piedmont. |
83 | 00:04:06,800 | 00:04:09,720 | Pasta is totally an integral part of Italy - | Pasta is totally an integral part of Italy - |
84 | 00:04:09,920 | 00:04:13,680 | from when you're born until you die. | from when you're born until you die. |
85 | 00:04:13,880 | 00:04:16,560 | And from the South to the North | And from the South to the North |
86 | 00:04:16,760 | 00:04:21,240 | it's such a huge differentiation of pasta. | it's such a huge differentiation of pasta. |
87 | 00:04:21,440 | 00:04:26,200 | Mostly Northern Italian type of dough is rich in egg yolk. | Mostly Northern Italian type of dough is rich in egg yolk. |
88 | 00:04:26,400 | 00:04:28,880 | Fantastic. You can see the yellow from the egg yolk | Fantastic. You can see the yellow from the egg yolk |
89 | 00:04:29,080 | 00:04:30,880 | in the pasta dough, that's incredible. | in the pasta dough, that's incredible. |
90 | 00:04:31,080 | 00:04:32,840 | So what else is in the pasta? | So what else is in the pasta? |
91 | 00:04:33,040 | 00:04:35,200 | There is two different flours which I have here - | There is two different flours which I have here - |
92 | 00:04:35,400 | 00:04:38,760 | semolina and double zero, so very weak and very strong. | semolina and double zero, so very weak and very strong. |
93 | 00:04:38,960 | 00:04:41,440 | And then there is egg yolk and that's it. | And then there is egg yolk and that's it. |
94 | 00:04:41,640 | 00:04:43,560 | No salt, no oil, nothing else. | No salt, no oil, nothing else. |
95 | 00:04:43,760 | 00:04:45,440 | Nothing, just pure and simple... Correct. | Nothing, just pure and simple... Correct. |
96 | 00:04:45,640 | 00:04:47,360 | The flour, the egg. | The flour, the egg. |
97 | 00:04:47,560 | 00:04:50,080 | The egg yolk, it's more rich, | The egg yolk, it's more rich, |
98 | 00:04:50,280 | 00:04:54,200 | more silky and it's suitable to do filling pasta | more silky and it's suitable to do filling pasta |
99 | 00:04:54,400 | 00:04:58,160 | because the fat of the yolk gives you more elasticity | because the fat of the yolk gives you more elasticity |
100 | 00:04:58,360 | 00:05:01,600 | so you can stretch it when you do filled pasta without breaking it. | so you can stretch it when you do filled pasta without breaking it. |
101 | 00:05:02,800 | 00:05:06,400 | Once the pasta is rolled and cut, Alessandro is going to cook up | Once the pasta is rolled and cut, Alessandro is going to cook up |
102 | 00:05:06,600 | 00:05:11,600 | a simple duck ragu - the perfect combination with tagliolini. | a simple duck ragu - the perfect combination with tagliolini. |
103 | 00:05:11,800 | 00:05:16,600 | So, we have some beautiful duck meat, mostly legs, yes. | So, we have some beautiful duck meat, mostly legs, yes. |
104 | 00:05:16,800 | 00:05:18,360 | And I can see a lot of fat in here... | And I can see a lot of fat in here... |
105 | 00:05:18,560 | 00:05:23,200 | Yeah, because this now has to melt, during the long cooking process. | Yeah, because this now has to melt, during the long cooking process. |
106 | 00:05:23,400 | 00:05:24,840 | That's the thing is fat is flavour. | That's the thing is fat is flavour. |
107 | 00:05:25,040 | 00:05:27,080 | So this is going to be a very delicious ragu. | So this is going to be a very delicious ragu. |
108 | 00:05:27,280 | 00:05:28,440 | Absolutely! | Absolutely! |
109 | 00:05:28,640 | 00:05:32,960 | This one, we're going to add it to a casserole, alright, | This one, we're going to add it to a casserole, alright, |
110 | 00:05:33,160 | 00:05:35,680 | with a little extra-virgin olive oil, | with a little extra-virgin olive oil, |
111 | 00:05:35,880 | 00:05:37,960 | some shallot which is roughly chopped, | some shallot which is roughly chopped, |
112 | 00:05:38,160 | 00:05:41,360 | chopped garlic and I'm going to saute the meat. | chopped garlic and I'm going to saute the meat. |
113 | 00:05:42,560 | 00:05:44,400 | (MEAT SIZZLES) | (MEAT SIZZLES) |
114 | 00:05:44,600 | 00:05:46,560 | Give it a little bit of colour. Yeah. | Give it a little bit of colour. Yeah. |
115 | 00:05:46,760 | 00:05:48,960 | I love that sizzle. | I love that sizzle. |
116 | 00:05:49,160 | 00:05:53,120 | Once the fat has melted and the duck is nicely browned, | Once the fat has melted and the duck is nicely browned, |
117 | 00:05:53,320 | 00:05:54,920 | Alessandro strains the meat | Alessandro strains the meat |
118 | 00:05:55,120 | 00:05:58,280 | before mixing it with the softened garlic and onions. | before mixing it with the softened garlic and onions. |
119 | 00:05:59,640 | 00:06:02,960 | You've just combined the duck with the onions and the garlic. | You've just combined the duck with the onions and the garlic. |
120 | 00:06:03,160 | 00:06:07,000 | Now I add my wine, a very light pinot noir. | Now I add my wine, a very light pinot noir. |
121 | 00:06:07,200 | 00:06:11,320 | So this one is on a high heat, we bring it back to boil, | So this one is on a high heat, we bring it back to boil, |
122 | 00:06:11,520 | 00:06:13,200 | we turn it down very low. | we turn it down very low. |
123 | 00:06:13,400 | 00:06:16,800 | We put a lid on and we do a slow cooking process. | We put a lid on and we do a slow cooking process. |
124 | 00:06:17,000 | 00:06:19,160 | And how long does it cook for on low? | And how long does it cook for on low? |
125 | 00:06:19,360 | 00:06:22,720 | One to two hours, very slowly until it thick up and melt, | One to two hours, very slowly until it thick up and melt, |
126 | 00:06:22,920 | 00:06:24,600 | everything will melt. | everything will melt. |
127 | 00:06:24,800 | 00:06:28,160 | The meat simmers, absorbing all those flavours | The meat simmers, absorbing all those flavours |
128 | 00:06:28,360 | 00:06:31,440 | and a little while later, we'll return to check on it. | and a little while later, we'll return to check on it. |
129 | 00:06:31,640 | 00:06:33,600 | She's ready, you can see. Oh, look at that. | She's ready, you can see. Oh, look at that. |
130 | 00:06:33,800 | 00:06:37,080 | Everything's come together and it's all melted together, | Everything's come together and it's all melted together, |
131 | 00:06:37,280 | 00:06:39,840 | you can't even see the onions or the garlic anymore. | you can't even see the onions or the garlic anymore. |
132 | 00:06:40,040 | 00:06:42,960 | Wow, smells amazing! | Wow, smells amazing! |
133 | 00:06:43,160 | 00:06:46,400 | With the meat almost ready, it's time to prepare the pasta. | With the meat almost ready, it's time to prepare the pasta. |
134 | 00:06:46,600 | 00:06:50,040 | I'm going to drop the pasta in the boiling water. | I'm going to drop the pasta in the boiling water. |
135 | 00:06:50,240 | 00:06:53,720 | We have 10% of rock salt so every litre 10g, | We have 10% of rock salt so every litre 10g, |
136 | 00:06:53,920 | 00:06:55,600 | every 10 litres, 100g. | every 10 litres, 100g. |
137 | 00:06:55,800 | 00:06:58,560 | Alessandro, how long does it take for this fresh pasta to cook? | Alessandro, how long does it take for this fresh pasta to cook? |
138 | 00:06:58,760 | 00:07:00,560 | It's only a couple of minutes really. | It's only a couple of minutes really. |
139 | 00:07:00,760 | 00:07:05,040 | After the pasta is blanched, it's into the pan with the duck ragu. | After the pasta is blanched, it's into the pan with the duck ragu. |
140 | 00:07:05,240 | 00:07:08,080 | And what's the texture that you're looking for when you...? | And what's the texture that you're looking for when you...? |
141 | 00:07:08,280 | 00:07:10,360 | It's still al dente because I keep cooking, look, | It's still al dente because I keep cooking, look, |
142 | 00:07:10,560 | 00:07:12,160 | so it's going to release the starch in there. | so it's going to release the starch in there. |
143 | 00:07:12,360 | 00:07:14,400 | Right. | Right. |
144 | 00:07:14,600 | 00:07:16,320 | Little bit of water. | Little bit of water. |
145 | 00:07:18,080 | 00:07:20,640 | I'm going to add a little bit of my peas in there. | I'm going to add a little bit of my peas in there. |
146 | 00:07:20,840 | 00:07:22,560 | Beautiful fresh green peas. | Beautiful fresh green peas. |
147 | 00:07:22,760 | 00:07:24,840 | Yeah, I'm going to fold them through. | Yeah, I'm going to fold them through. |
148 | 00:07:25,040 | 00:07:27,680 | And to finish, he adds parmesan cheese, | And to finish, he adds parmesan cheese, |
149 | 00:07:27,880 | 00:07:32,520 | butter and, of course, plenty of extra-virgin olive oil. | butter and, of course, plenty of extra-virgin olive oil. |
150 | 00:07:32,720 | 00:07:35,840 | I add the marjoram and we go, and we serve it. | I add the marjoram and we go, and we serve it. |
151 | 00:07:36,040 | 00:07:40,600 | To serve the dish, Alessandro starts with a pea puree. | To serve the dish, Alessandro starts with a pea puree. |
152 | 00:07:40,800 | 00:07:43,160 | This is only literally cooked peas. | This is only literally cooked peas. |
153 | 00:07:43,360 | 00:07:46,880 | And tops with a generous twist of tagliolini. | And tops with a generous twist of tagliolini. |
154 | 00:07:47,080 | 00:07:50,640 | This beautiful ragu you want to drop it on top. | This beautiful ragu you want to drop it on top. |
155 | 00:07:50,840 | 00:07:53,920 | And then let's add that beautiful freshness. | And then let's add that beautiful freshness. |
156 | 00:07:54,120 | 00:07:56,440 | Wow, look at that. And there we have it, | Wow, look at that. And there we have it, |
157 | 00:07:56,640 | 00:07:59,280 | tagliolini with duck ragu, | tagliolini with duck ragu, |
158 | 00:07:59,480 | 00:08:01,640 | peas, marjoram and lime, beautiful. | peas, marjoram and lime, beautiful. |
159 | 00:08:01,840 | 00:08:04,440 | Ah, Alessandro, buonissima! | Ah, Alessandro, buonissima! |
160 | 00:08:04,640 | 00:08:06,600 | Look at that! Man! | Look at that! Man! |
161 | 00:08:10,960 | 00:08:13,560 | What I love about this is you have the richness from the duck. | What I love about this is you have the richness from the duck. |
162 | 00:08:13,760 | 00:08:18,120 | It's just super, super amped-up flavour but then the peas | It's just super, super amped-up flavour but then the peas |
163 | 00:08:18,320 | 00:08:21,280 | are so fresh and bright and then the marjoram. | are so fresh and bright and then the marjoram. |
164 | 00:08:21,480 | 00:08:24,320 | This to me is such a perfectly-balanced dish | This to me is such a perfectly-balanced dish |
165 | 00:08:24,520 | 00:08:26,080 | because you do, you have freshness | because you do, you have freshness |
166 | 00:08:26,280 | 00:08:28,960 | and then you have richness and then that pasta. | and then you have richness and then that pasta. |
167 | 00:08:29,160 | 00:08:31,400 | Perfecto. Thank you very much, bella. | Perfecto. Thank you very much, bella. |
168 | 00:08:31,600 | 00:08:33,080 | Thank you. Give me a big hug. | Thank you. Give me a big hug. |
169 | 00:08:33,280 | 00:08:35,640 | Ciao, thank you so much. | Ciao, thank you so much. |
170 | 00:08:35,840 | 00:08:37,640 | Thank you so much for cooking my lunch! | Thank you so much for cooking my lunch! |
171 | 00:08:41,720 | 00:08:43,760 | After a passion-filled Italian week, | After a passion-filled Italian week, |
172 | 00:08:43,960 | 00:08:46,920 | I'm in Sydney to visit Executive Chef Alessandro | I'm in Sydney to visit Executive Chef Alessandro |
173 | 00:08:47,120 | 00:08:49,640 | at hatted Italian restaurant Sotto Sopra. | at hatted Italian restaurant Sotto Sopra. |
174 | 00:08:49,840 | 00:08:53,480 | I'm going to get some of these peas. That is nice, huh? | I'm going to get some of these peas. That is nice, huh? |
175 | 00:08:54,800 | 00:08:57,800 | Sous-chef Mattia and his long-term girlfriend, | Sous-chef Mattia and his long-term girlfriend, |
176 | 00:08:58,000 | 00:09:01,000 | pastry chef Flavia, are responsible for the day-to-day running | pastry chef Flavia, are responsible for the day-to-day running |
177 | 00:09:01,200 | 00:09:03,600 | of the kitchen here at Sotto Sopra. | of the kitchen here at Sotto Sopra. |
178 | 00:09:03,800 | 00:09:07,520 | They've worked together across Europe for almost eight years. | They've worked together across Europe for almost eight years. |
179 | 00:09:07,720 | 00:09:12,000 | We met each other in Rome in one restaurant we was working together. | We met each other in Rome in one restaurant we was working together. |
180 | 00:09:12,200 | 00:09:16,560 | He always cooks breakfast, lunch, dinner and this is the reason | He always cooks breakfast, lunch, dinner and this is the reason |
181 | 00:09:16,760 | 00:09:19,120 | we choose a chef for a, like a boyfriend - | we choose a chef for a, like a boyfriend - |
182 | 00:09:19,320 | 00:09:20,840 | easy way, easy-peasy! | easy way, easy-peasy! |
183 | 00:09:23,000 | 00:09:24,920 | She's washing dishes pretty well at home. | She's washing dishes pretty well at home. |
184 | 00:09:25,120 | 00:09:26,960 | Shut up! This is not true. | Shut up! This is not true. |
185 | 00:09:27,200 | 00:09:29,600 | We help each other a lot, in the kitchen. A lot. | We help each other a lot, in the kitchen. A lot. |
186 | 00:09:29,800 | 00:09:33,040 | It's always been one bringing up the other. | It's always been one bringing up the other. |
187 | 00:09:33,240 | 00:09:35,080 | For everything. That's our strength. | For everything. That's our strength. |
188 | 00:09:35,280 | 00:09:37,520 | And in The Chefs' Line Kitchen, | And in The Chefs' Line Kitchen, |
189 | 00:09:37,720 | 00:09:40,640 | that bond was tested as Mattia prepared the restaurant's | that bond was tested as Mattia prepared the restaurant's |
190 | 00:09:40,840 | 00:09:44,520 | zabaione dish from girlfriend Flavia's recipe. | zabaione dish from girlfriend Flavia's recipe. |
191 | 00:09:44,720 | 00:09:46,320 | Whisk a little bit and keep going. | Whisk a little bit and keep going. |
192 | 00:09:46,520 | 00:09:49,360 | Having my girlfriend behind me, that was making me nervous. | Having my girlfriend behind me, that was making me nervous. |
193 | 00:09:49,560 | 00:09:50,720 | Nice one. | Nice one. |
194 | 00:09:50,920 | 00:09:54,880 | But in the end, he wowed judge Mark and plated up a winner. | But in the end, he wowed judge Mark and plated up a winner. |
195 | 00:09:55,080 | 00:09:58,320 | Nice and fluffy and that polenta crumb, perfect. | Nice and fluffy and that polenta crumb, perfect. |
196 | 00:10:00,760 | 00:10:02,880 | Ciao, Mattia! Ciao, Melissa. Welcome. | Ciao, Mattia! Ciao, Melissa. Welcome. |
197 | 00:10:03,080 | 00:10:05,320 | Now safely back in his own kitchen, | Now safely back in his own kitchen, |
198 | 00:10:05,520 | 00:10:09,400 | Mattia is cooking the savoury dishes he loves and is about to show me | Mattia is cooking the savoury dishes he loves and is about to show me |
199 | 00:10:09,600 | 00:10:11,480 | one of his latest creations. | one of his latest creations. |
200 | 00:10:11,680 | 00:10:12,960 | What are we making? | What are we making? |
201 | 00:10:13,160 | 00:10:15,240 | So this one is one of the new dishes of the restaurant. | So this one is one of the new dishes of the restaurant. |
202 | 00:10:15,440 | 00:10:18,360 | King prawn salad with polenta crostini. | King prawn salad with polenta crostini. |
203 | 00:10:18,560 | 00:10:21,880 | So, what we need to do first is obviously cook the polenta. | So, what we need to do first is obviously cook the polenta. |
204 | 00:10:22,080 | 00:10:24,240 | We already did, you can see it's very firm. | We already did, you can see it's very firm. |
205 | 00:10:24,440 | 00:10:27,320 | We cook it for one hour so just polenta | We cook it for one hour so just polenta |
206 | 00:10:27,520 | 00:10:28,880 | and double amount of the water. | and double amount of the water. |
207 | 00:10:29,080 | 00:10:32,560 | At the end of this, we mix it back with butter and parmesan | At the end of this, we mix it back with butter and parmesan |
208 | 00:10:32,760 | 00:10:34,840 | so that the polenta gets back together. | so that the polenta gets back together. |
209 | 00:10:35,040 | 00:10:38,880 | And then we lay on mostly half of a centimetre. | And then we lay on mostly half of a centimetre. |
210 | 00:10:39,080 | 00:10:42,080 | Then we put it into the blast chiller to cool it down straight | Then we put it into the blast chiller to cool it down straight |
211 | 00:10:42,280 | 00:10:45,800 | and then we cut it into triangles that is going to go in our polenta. | and then we cut it into triangles that is going to go in our polenta. |
212 | 00:10:46,000 | 00:10:49,120 | And we're going to cut now because what we want from the polenta | And we're going to cut now because what we want from the polenta |
213 | 00:10:49,320 | 00:10:51,840 | is obviously the flavour but also the texture. | is obviously the flavour but also the texture. |
214 | 00:10:52,040 | 00:10:54,640 | With the hard work already done, | With the hard work already done, |
215 | 00:10:54,840 | 00:10:58,240 | Mattia uses a pastry cutter to portion out the cooled polenta. | Mattia uses a pastry cutter to portion out the cooled polenta. |
216 | 00:10:59,400 | 00:11:01,960 | I love just the texture of it even cold. | I love just the texture of it even cold. |
217 | 00:11:02,160 | 00:11:07,480 | You can see the little bits of the grain in the cross section still. | You can see the little bits of the grain in the cross section still. |
218 | 00:11:07,680 | 00:11:10,440 | Before cutting it into equal triangles | Before cutting it into equal triangles |
219 | 00:11:10,640 | 00:11:12,400 | ready to be shallow fried. | ready to be shallow fried. |
220 | 00:11:12,600 | 00:11:15,000 | We just need some olive oil. | We just need some olive oil. |
221 | 00:11:15,200 | 00:11:17,520 | We can drop the polenta in, see the bubble around? | We can drop the polenta in, see the bubble around? |
222 | 00:11:17,720 | 00:11:19,680 | Means we're on the right way. Great. | Means we're on the right way. Great. |
223 | 00:11:19,880 | 00:11:21,480 | So as you can see now, | So as you can see now, |
224 | 00:11:21,680 | 00:11:25,600 | the polenta is running a little light brown colour on the side. | the polenta is running a little light brown colour on the side. |
225 | 00:11:25,800 | 00:11:28,800 | So that means that the pieces are ready to turn. | So that means that the pieces are ready to turn. |
226 | 00:11:29,000 | 00:11:31,800 | So you want it to be golden and crunchy on both sides. | So you want it to be golden and crunchy on both sides. |
227 | 00:11:32,000 | 00:11:32,880 | Yes. | Yes. |
228 | 00:11:33,080 | 00:11:35,280 | Mattia is a chef very similar to me, | Mattia is a chef very similar to me, |
229 | 00:11:35,480 | 00:11:37,840 | so by feel as a chef that works with feel, | so by feel as a chef that works with feel, |
230 | 00:11:38,040 | 00:11:42,160 | with the ingredients are put last minute | with the ingredients are put last minute |
231 | 00:11:42,360 | 00:11:43,920 | sometimes to change things. | sometimes to change things. |
232 | 00:11:44,120 | 00:11:46,560 | And I love that, I think a chef should be like that. | And I love that, I think a chef should be like that. |
233 | 00:11:46,760 | 00:11:48,760 | From nothing they can make a good dish. | From nothing they can make a good dish. |
234 | 00:11:48,960 | 00:11:51,440 | The polenta crostini are cooked, | The polenta crostini are cooked, |
235 | 00:11:51,640 | 00:11:54,960 | so it's time to tackle those fresh Australian prawns. | so it's time to tackle those fresh Australian prawns. |
236 | 00:11:55,160 | 00:11:57,040 | So what we need is olive oil to start with. | So what we need is olive oil to start with. |
237 | 00:11:57,240 | 00:11:58,960 | As you can see... OK, hot pan, olive oil... | As you can see... OK, hot pan, olive oil... |
238 | 00:11:59,160 | 00:12:02,880 | A little bit of gin, and then we put the prawns in... | A little bit of gin, and then we put the prawns in... |
239 | 00:12:04,440 | 00:12:06,880 | ..one by one, very nicely. | ..one by one, very nicely. |
240 | 00:12:07,080 | 00:12:09,040 | We want to keep the shape of the prawns. | We want to keep the shape of the prawns. |
241 | 00:12:09,240 | 00:12:11,960 | Now, you can see that the prawns change colour, | Now, you can see that the prawns change colour, |
242 | 00:12:12,160 | 00:12:14,800 | it's not any more translucent and it's nearly cooked. | it's not any more translucent and it's nearly cooked. |
243 | 00:12:15,000 | 00:12:17,840 | So what we need to do is turn it, flip it here, | So what we need to do is turn it, flip it here, |
244 | 00:12:18,040 | 00:12:20,720 | you can see the nice brown, golden colour. | you can see the nice brown, golden colour. |
245 | 00:12:20,920 | 00:12:24,560 | You can see how caramelised the edges of the prawn meat is. | You can see how caramelised the edges of the prawn meat is. |
246 | 00:12:24,760 | 00:12:26,200 | That's what we want, | That's what we want, |
247 | 00:12:26,400 | 00:12:29,440 | and it reminds us the colour of the polenta in, in a kind of way. | and it reminds us the colour of the polenta in, in a kind of way. |
248 | 00:12:29,640 | 00:12:31,640 | Oh, that's a lovely connection to make between | Oh, that's a lovely connection to make between |
249 | 00:12:31,840 | 00:12:34,320 | all the different elements of a dish. It is. | all the different elements of a dish. It is. |
250 | 00:12:34,520 | 00:12:37,080 | And after a few minutes more... | And after a few minutes more... |
251 | 00:12:37,280 | 00:12:39,560 | We go with the gin now, and we flambe. | We go with the gin now, and we flambe. |
252 | 00:12:39,760 | 00:12:42,280 | OOh! What fireworks in the kitchen! | OOh! What fireworks in the kitchen! |
253 | 00:12:45,560 | 00:12:46,920 | You can smell the gin go. | You can smell the gin go. |
254 | 00:12:47,120 | 00:12:49,000 | When you flambe the first thing to remember | When you flambe the first thing to remember |
255 | 00:12:49,200 | 00:12:50,640 | is to get rid of the alcohol | is to get rid of the alcohol |
256 | 00:12:50,840 | 00:12:53,320 | 'cause otherwise you'll have that alcohol-y flavour in your mouth | 'cause otherwise you'll have that alcohol-y flavour in your mouth |
257 | 00:12:53,520 | 00:12:54,840 | covering everything else. | covering everything else. |
258 | 00:12:55,040 | 00:12:58,640 | What we actually want is the berries where the gin come from. | What we actually want is the berries where the gin come from. |
259 | 00:12:58,840 | 00:13:01,240 | The juniper berries and the orange peel and the pepper... | The juniper berries and the orange peel and the pepper... |
260 | 00:13:01,440 | 00:13:03,720 | Exactly, so it's just against the sweet flavour, | Exactly, so it's just against the sweet flavour, |
261 | 00:13:03,920 | 00:13:05,400 | back flavour that we're looking for. | back flavour that we're looking for. |
262 | 00:13:05,600 | 00:13:07,880 | With the hero ingredients prepared, | With the hero ingredients prepared, |
263 | 00:13:08,080 | 00:13:10,720 | it's time to plate with mustard greens. | it's time to plate with mustard greens. |
264 | 00:13:10,920 | 00:13:13,520 | We've got mustard, prawns, black garlic, polenta. | We've got mustard, prawns, black garlic, polenta. |
265 | 00:13:13,720 | 00:13:18,240 | Pardon me, if I plate with my hands but obviously they are clean. | Pardon me, if I plate with my hands but obviously they are clean. |
266 | 00:13:18,440 | 00:13:21,720 | And it's much easier for me to go through the dishes with the hand | And it's much easier for me to go through the dishes with the hand |
267 | 00:13:21,960 | 00:13:24,920 | because you can have the result you're looking for, that you imagined. | because you can have the result you're looking for, that you imagined. |
268 | 00:13:25,120 | 00:13:28,840 | We try to hide a little and let the polenta out. | We try to hide a little and let the polenta out. |
269 | 00:13:29,040 | 00:13:31,440 | A little bit underneath and a little bit out. | A little bit underneath and a little bit out. |
270 | 00:13:31,640 | 00:13:35,880 | Then we've got this beautiful black garlic dressing. | Then we've got this beautiful black garlic dressing. |
271 | 00:13:36,080 | 00:13:39,480 | We're going to do one dot every bits of polenta. | We're going to do one dot every bits of polenta. |
272 | 00:13:39,680 | 00:13:44,760 | The accompanying sweet dressing is made from fermented black garlic. | The accompanying sweet dressing is made from fermented black garlic. |
273 | 00:13:44,960 | 00:13:49,280 | I find that works together very, very well, because this sweetness | I find that works together very, very well, because this sweetness |
274 | 00:13:49,480 | 00:13:53,080 | and the little bit of smokiness link with the wood fire perfectly. | and the little bit of smokiness link with the wood fire perfectly. |
275 | 00:13:53,280 | 00:13:56,720 | And for the final touch, Mattia is adding a prawn bisque, | And for the final touch, Mattia is adding a prawn bisque, |
276 | 00:13:56,920 | 00:14:00,720 | made from roasted prawn heads, onion, tomato paste and ice, | made from roasted prawn heads, onion, tomato paste and ice, |
277 | 00:14:00,920 | 00:14:05,200 | which is cooked down, blended, sieved and finished with butter | which is cooked down, blended, sieved and finished with butter |
278 | 00:14:05,400 | 00:14:08,920 | to create a rich sauce packed full of seafood flavour. | to create a rich sauce packed full of seafood flavour. |
279 | 00:14:09,160 | 00:14:12,920 | Play a little on the dish with a little artist touch. Uh-huh. | Play a little on the dish with a little artist touch. Uh-huh. |
280 | 00:14:13,120 | 00:14:14,880 | And here you have, Melissa, | And here you have, Melissa, |
281 | 00:14:15,080 | 00:14:17,000 | your king prawns and polenta salad from Sotto Sopra. | your king prawns and polenta salad from Sotto Sopra. |
282 | 00:14:17,200 | 00:14:19,920 | Oh, wow, doesn't that look gorgeous? | Oh, wow, doesn't that look gorgeous? |
283 | 00:14:23,360 | 00:14:25,720 | Let me have a bite, too. Let's see. | Let me have a bite, too. Let's see. |
284 | 00:14:27,480 | 00:14:31,120 | What I love about this dish is what I love so much about | What I love about this dish is what I love so much about |
285 | 00:14:31,320 | 00:14:34,760 | what Sotto Sopra does - the soul feels super Italian | what Sotto Sopra does - the soul feels super Italian |
286 | 00:14:34,960 | 00:14:39,320 | but the, you know, the visual is so modern. | but the, you know, the visual is so modern. |
287 | 00:14:39,520 | 00:14:44,000 | But the sweetness from the prawns and the saltiness from that, | But the sweetness from the prawns and the saltiness from that, |
288 | 00:14:44,200 | 00:14:46,440 | the bisque and then the peppery mustard leaves, | the bisque and then the peppery mustard leaves, |
289 | 00:14:46,640 | 00:14:49,960 | and then the acidity from the black garlic. | and then the acidity from the black garlic. |
290 | 00:14:50,160 | 00:14:53,080 | Texture, colour, flavour, it's all there. | Texture, colour, flavour, it's all there. |
291 | 00:14:53,280 | 00:14:55,520 | This is an Australian, Italian classic. | This is an Australian, Italian classic. |
292 | 00:14:55,720 | 00:14:58,480 | Thank you so much, Mattia, for having us at Sotto Sopra. | Thank you so much, Mattia, for having us at Sotto Sopra. |
293 | 00:14:58,680 | 00:15:00,200 | Thank you for coming. | Thank you for coming. |
294 | 00:15:04,880 | 00:15:07,880 | It's the end of Italian Week, and I'm in Newport, Sydney, | It's the end of Italian Week, and I'm in Newport, Sydney, |
295 | 00:15:08,080 | 00:15:12,560 | eating my way through the menu of hatted restaurant, Sotto Sopra. | eating my way through the menu of hatted restaurant, Sotto Sopra. |
296 | 00:15:12,760 | 00:15:13,920 | Mmm! | Mmm! |
297 | 00:15:14,120 | 00:15:15,560 | (CHUCKLES) | (CHUCKLES) |
298 | 00:15:15,760 | 00:15:18,880 | And next up, I'm going to be visiting station chef Flavia, | And next up, I'm going to be visiting station chef Flavia, |
299 | 00:15:19,080 | 00:15:21,120 | for something sweet. | for something sweet. |
300 | 00:15:21,320 | 00:15:22,600 | I'm a pastry chef. | I'm a pastry chef. |
301 | 00:15:22,800 | 00:15:25,840 | My speciality is doing traditional stuff | My speciality is doing traditional stuff |
302 | 00:15:26,040 | 00:15:29,960 | but with a little bit of some twist with some new techniques - | but with a little bit of some twist with some new techniques - |
303 | 00:15:30,160 | 00:15:32,080 | French technique, Italian technique, | French technique, Italian technique, |
304 | 00:15:32,280 | 00:15:34,560 | techniques that I learnt around the world. | techniques that I learnt around the world. |
305 | 00:15:35,880 | 00:15:38,400 | She might be a pro when it comes to desserts, | She might be a pro when it comes to desserts, |
306 | 00:15:38,600 | 00:15:40,120 | but in The Chefs' Line Kitchen | but in The Chefs' Line Kitchen |
307 | 00:15:40,320 | 00:15:44,119 | Flavia was tasked to make the restaurant's appetiser, carpaccio. | Flavia was tasked to make the restaurant's appetiser, carpaccio. |
308 | 00:15:44,120 | 00:15:46,879 | She's pounding that meat very hard. | She's pounding that meat very hard. |
309 | 00:15:46,880 | 00:15:51,600 | Flavia showed some hidden savoury skills with her noisy technique... | Flavia showed some hidden savoury skills with her noisy technique... |
310 | 00:15:52,760 | 00:15:56,839 | When I pounded, it was nice because everyone was looking at me | When I pounded, it was nice because everyone was looking at me |
311 | 00:15:56,840 | 00:15:59,959 | like she's a crazy woman, that actually I am. | like she's a crazy woman, that actually I am. |
312 | 00:15:59,960 | 00:16:03,599 | ..and produced a stunning dish that won the day. | ..and produced a stunning dish that won the day. |
313 | 00:16:03,600 | 00:16:06,639 | That's flavour, that is beautiful! | That's flavour, that is beautiful! |
314 | 00:16:06,640 | 00:16:08,360 | (OTHERS CLAP) | (OTHERS CLAP) |
315 | 00:16:10,120 | 00:16:12,280 | Hi, Flavia! How are you? Hi! | Hi, Flavia! How are you? Hi! |
316 | 00:16:13,360 | 00:16:15,199 | So good to see you. | So good to see you. |
317 | 00:16:15,200 | 00:16:17,439 | Happy to see you again. | Happy to see you again. |
318 | 00:16:17,440 | 00:16:20,759 | Wow. So now I get to see the pastry chef. | Wow. So now I get to see the pastry chef. |
319 | 00:16:20,760 | 00:16:22,279 | The really Flavia. | The really Flavia. |
320 | 00:16:22,280 | 00:16:24,079 | In... The real Flavia, I love that. | In... The real Flavia, I love that. |
321 | 00:16:24,080 | 00:16:27,799 | And tonight, Flavia is going to show me how to make | And tonight, Flavia is going to show me how to make |
322 | 00:16:27,800 | 00:16:31,119 | one of Sotto Sopra's signature desserts - | one of Sotto Sopra's signature desserts - |
323 | 00:16:31,120 | 00:16:35,439 | a wood-fired puff pastry tart with sweet potato jam, | a wood-fired puff pastry tart with sweet potato jam, |
324 | 00:16:35,440 | 00:16:38,520 | lime meringue and basil and lemon sorbet. | lime meringue and basil and lemon sorbet. |
325 | 00:16:39,600 | 00:16:41,919 | OK, where do we get started? | OK, where do we get started? |
326 | 00:16:41,920 | 00:16:44,719 | We start to do the meringue we need the pan, | We start to do the meringue we need the pan, |
327 | 00:16:44,720 | 00:16:47,719 | and we put the water and sugar. | and we put the water and sugar. |
328 | 00:16:47,720 | 00:16:50,839 | I suggest to put always water before sugar | I suggest to put always water before sugar |
329 | 00:16:50,840 | 00:16:54,039 | so you're sure that the sugar will not caramelise. | so you're sure that the sugar will not caramelise. |
330 | 00:16:54,040 | 00:17:01,599 | And we just bring this syrup to 121 degrees. | And we just bring this syrup to 121 degrees. |
331 | 00:17:01,600 | 00:17:05,919 | Once the syrup is done, gelatine is added and it's combined | Once the syrup is done, gelatine is added and it's combined |
332 | 00:17:05,920 | 00:17:10,439 | into beaten eggwhites and dextrose until it reaches soft peaks. | into beaten eggwhites and dextrose until it reaches soft peaks. |
333 | 00:17:10,440 | 00:17:15,479 | Once cooled, the meringue is placed into a piping bag, ready to use. | Once cooled, the meringue is placed into a piping bag, ready to use. |
334 | 00:17:15,480 | 00:17:20,599 | You fed the lime zest into the meringue as it's cooled down | You fed the lime zest into the meringue as it's cooled down |
335 | 00:17:20,600 | 00:17:23,439 | and so it's added that flavour but it's still super green. | and so it's added that flavour but it's still super green. |
336 | 00:17:23,440 | 00:17:24,679 | Exactly. OK. | Exactly. OK. |
337 | 00:17:24,680 | 00:17:27,159 | Then it's onto the sweet potato jam. | Then it's onto the sweet potato jam. |
338 | 00:17:27,160 | 00:17:32,279 | We just peel it, a really nice product, if you know how to use it | We just peel it, a really nice product, if you know how to use it |
339 | 00:17:32,280 | 00:17:35,960 | you really can keep this beautiful orange colour. | you really can keep this beautiful orange colour. |
340 | 00:17:37,440 | 00:17:42,079 | The sweet potato is chopped, cooked, then combined with a sugar syrup | The sweet potato is chopped, cooked, then combined with a sugar syrup |
341 | 00:17:42,080 | 00:17:46,279 | and cooled, ready for use and it's time to put the tart together. | and cooled, ready for use and it's time to put the tart together. |
342 | 00:17:46,280 | 00:17:50,959 | To finish our tart, we need the 60g of puff pastry. | To finish our tart, we need the 60g of puff pastry. |
343 | 00:17:50,960 | 00:17:55,119 | Now, Flavia, there's 61g there... It's fine. | Now, Flavia, there's 61g there... It's fine. |
344 | 00:17:55,120 | 00:17:57,599 | Can I take a bit? Of course! You can take whatever you want. | Can I take a bit? Of course! You can take whatever you want. |
345 | 00:17:57,600 | 00:17:59,519 | You've got to make it for a size, it can be 60. | You've got to make it for a size, it can be 60. |
346 | 00:17:59,520 | 00:18:01,839 | It's fine. Yes, 60! | It's fine. Yes, 60! |
347 | 00:18:01,840 | 00:18:03,719 | Tell me it's nice. | Tell me it's nice. |
348 | 00:18:03,720 | 00:18:06,919 | So, we add the sweet potato jam, | So, we add the sweet potato jam, |
349 | 00:18:06,920 | 00:18:11,239 | I put it in the wood fire oven for seven minutes, 10 minutes. | I put it in the wood fire oven for seven minutes, 10 minutes. |
350 | 00:18:11,240 | 00:18:15,599 | I think that this is such a treat to be able to eat food | I think that this is such a treat to be able to eat food |
351 | 00:18:15,600 | 00:18:19,039 | cooked in a wood fire oven because it just does something so magical | cooked in a wood fire oven because it just does something so magical |
352 | 00:18:19,040 | 00:18:21,279 | to the flavour of anything you cook in it. | to the flavour of anything you cook in it. |
353 | 00:18:21,280 | 00:18:22,479 | Exactly. | Exactly. |
354 | 00:18:22,480 | 00:18:27,279 | With the sweet potato base ready, it's time for the finishing touches. | With the sweet potato base ready, it's time for the finishing touches. |
355 | 00:18:27,280 | 00:18:30,999 | We pipe our meringue on top of the sweet potato. | We pipe our meringue on top of the sweet potato. |
356 | 00:18:31,000 | 00:18:34,039 | You know what I love about Italian meringue | You know what I love about Italian meringue |
357 | 00:18:34,040 | 00:18:38,519 | is how the sugar makes the meringue so shiny. | is how the sugar makes the meringue so shiny. |
358 | 00:18:38,520 | 00:18:40,079 | So beautiful. | So beautiful. |
359 | 00:18:40,080 | 00:18:43,199 | Flavia then singes the meringue with a blowtorch, | Flavia then singes the meringue with a blowtorch, |
360 | 00:18:43,200 | 00:18:45,639 | which gives a slight marshmallow flavour, | which gives a slight marshmallow flavour, |
361 | 00:18:45,640 | 00:18:47,719 | then adds the final component. | then adds the final component. |
362 | 00:18:47,720 | 00:18:51,119 | This is our basil and lemon sorbet. | This is our basil and lemon sorbet. |
363 | 00:18:51,120 | 00:18:52,639 | I love that colour. | I love that colour. |
364 | 00:18:52,640 | 00:18:56,039 | We don't put any colourant inside. | We don't put any colourant inside. |
365 | 00:18:56,040 | 00:19:00,599 | OK, the only colour that's in this is the basil leaves themselves. | OK, the only colour that's in this is the basil leaves themselves. |
366 | 00:19:00,600 | 00:19:05,159 | Exactly. So, this is our Sotto Sopra wood-fired tart. | Exactly. So, this is our Sotto Sopra wood-fired tart. |
367 | 00:19:05,160 | 00:19:08,360 | Enjoy! Wow, thank you so much. | Enjoy! Wow, thank you so much. |
368 | 00:19:15,560 | 00:19:16,879 | Magical. | Magical. |
369 | 00:19:16,880 | 00:19:19,239 | I think there's something about melted marshmallow | I think there's something about melted marshmallow |
370 | 00:19:19,240 | 00:19:20,959 | that makes you feel like a kid again. | that makes you feel like a kid again. |
371 | 00:19:20,960 | 00:19:23,639 | And you have that sweet, savoury sorbet | And you have that sweet, savoury sorbet |
372 | 00:19:23,640 | 00:19:25,639 | that's really refreshing and clean. | that's really refreshing and clean. |
373 | 00:19:25,640 | 00:19:28,719 | And then you have that really, really gorgeous sweet potato | And then you have that really, really gorgeous sweet potato |
374 | 00:19:28,720 | 00:19:31,399 | that's kind of silky and a bit indulgent. | that's kind of silky and a bit indulgent. |
375 | 00:19:31,400 | 00:19:32,959 | Thank you, thank you. | Thank you, thank you. |
376 | 00:19:32,960 | 00:19:34,600 | Buonissima. | Buonissima. |
377 | 00:19:44,560 | 00:19:48,639 | My day at hatted Italian restaurant Sotto Sopra is almost over, | My day at hatted Italian restaurant Sotto Sopra is almost over, |
378 | 00:19:48,640 | 00:19:52,879 | but there's one last member of their Chefs' Line left to catch up with. | but there's one last member of their Chefs' Line left to catch up with. |
379 | 00:19:52,880 | 00:19:54,999 | Ciao, Giorgia. Ciao. | Ciao, Giorgia. Ciao. |
380 | 00:19:55,000 | 00:19:56,919 | Lovely to see you again. How are you? | Lovely to see you again. How are you? |
381 | 00:19:56,920 | 00:20:00,919 | Apprentice chef Giorgia is the newest member of the team | Apprentice chef Giorgia is the newest member of the team |
382 | 00:20:00,920 | 00:20:05,239 | and has earned her stripes, according to her boss, Alessandro. | and has earned her stripes, according to her boss, Alessandro. |
383 | 00:20:05,240 | 00:20:07,919 | Giorgia is a wonderful addition to our team here, | Giorgia is a wonderful addition to our team here, |
384 | 00:20:07,920 | 00:20:11,879 | she's hardworking, committed, clever | she's hardworking, committed, clever |
385 | 00:20:11,880 | 00:20:15,359 | and she's got a gift. | and she's got a gift. |
386 | 00:20:15,360 | 00:20:18,679 | Italian cooking, it's just fresh ingredients and eating seasonally, | Italian cooking, it's just fresh ingredients and eating seasonally, |
387 | 00:20:18,680 | 00:20:21,239 | and keeping it nice and light and simple. | and keeping it nice and light and simple. |
388 | 00:20:21,240 | 00:20:25,440 | And that's the... Simplicity is one of the hardest things to execute. | And that's the... Simplicity is one of the hardest things to execute. |
389 | 00:20:26,920 | 00:20:29,959 | A week in The Chefs' Line kitchen, and now we're her in your kitchen. | A week in The Chefs' Line kitchen, and now we're her in your kitchen. |
390 | 00:20:29,960 | 00:20:32,279 | Now we're back home! | Now we're back home! |
391 | 00:20:32,280 | 00:20:34,319 | What did you think of the home cooks though? | What did you think of the home cooks though? |
392 | 00:20:34,320 | 00:20:35,799 | I thought they did a fantastic job. | I thought they did a fantastic job. |
393 | 00:20:35,800 | 00:20:37,519 | It was great to see the Italian passion. | It was great to see the Italian passion. |
394 | 00:20:37,520 | 00:20:40,079 | Like, even they're from an Italian heritage like myself. | Like, even they're from an Italian heritage like myself. |
395 | 00:20:40,080 | 00:20:42,279 | Like, my mum's Italian, my dad's English, | Like, my mum's Italian, my dad's English, |
396 | 00:20:42,280 | 00:20:45,320 | hence why I have this weird mixture of accents! | hence why I have this weird mixture of accents! |
397 | 00:20:46,880 | 00:20:50,839 | And Giorgia needed all of her Italian heritage when she faced | And Giorgia needed all of her Italian heritage when she faced |
398 | 00:20:50,840 | 00:20:54,119 | the home cooks in an eggplant parmigiana battle. | the home cooks in an eggplant parmigiana battle. |
399 | 00:20:54,120 | 00:20:56,879 | But with the rest of her team behind her... | But with the rest of her team behind her... |
400 | 00:20:56,880 | 00:20:59,199 | Go, Giorgia! Go, Giorgia. Go, Giorgia. | Go, Giorgia! Go, Giorgia. Go, Giorgia. |
401 | 00:20:59,200 | 00:21:00,359 | Go, Giorgia! | Go, Giorgia! |
402 | 00:21:00,360 | 00:21:02,319 | Si! | Si! |
403 | 00:21:02,320 | 00:21:06,639 | ..Giorgia kept her nerve and served up the restaurant's version of the dish. | ..Giorgia kept her nerve and served up the restaurant's version of the dish. |
404 | 00:21:06,640 | 00:21:10,239 | DAN HONG: I love it because it's really simple. | DAN HONG: I love it because it's really simple. |
405 | 00:21:10,240 | 00:21:12,799 | She might not have won but, importantly, | She might not have won but, importantly, |
406 | 00:21:12,800 | 00:21:16,999 | she made her boss Alessandro extremely happy. | she made her boss Alessandro extremely happy. |
407 | 00:21:17,000 | 00:21:19,399 | I couldn't be more proud of her. Thank you, Giorgia. | I couldn't be more proud of her. Thank you, Giorgia. |
408 | 00:21:19,400 | 00:21:20,959 | Grazie. | Grazie. |
409 | 00:21:20,960 | 00:21:23,879 | And to complete our trip through Sotto Sopra, | And to complete our trip through Sotto Sopra, |
410 | 00:21:23,880 | 00:21:27,239 | she's going to prepare one of the restaurant's most popular dishes. | she's going to prepare one of the restaurant's most popular dishes. |
411 | 00:21:27,240 | 00:21:30,079 | Doing our classic dish of the spatchcock. | Doing our classic dish of the spatchcock. |
412 | 00:21:30,080 | 00:21:34,199 | So, it's a spatchcock which we cook sous vide and then we finish | So, it's a spatchcock which we cook sous vide and then we finish |
413 | 00:21:34,200 | 00:21:36,759 | during service and we use our wood-fire oven. | during service and we use our wood-fire oven. |
414 | 00:21:36,760 | 00:21:38,879 | So it's very familiar in so many ways. | So it's very familiar in so many ways. |
415 | 00:21:38,880 | 00:21:41,399 | It's basically a roast chicken. Yeah, absolutely. | It's basically a roast chicken. Yeah, absolutely. |
416 | 00:21:41,400 | 00:21:44,679 | First up, Giorgia must prepare the baby chicken. | First up, Giorgia must prepare the baby chicken. |
417 | 00:21:44,680 | 00:21:46,919 | We're removing the spine | We're removing the spine |
418 | 00:21:46,920 | 00:21:49,759 | and just with scissors really, it's quite simple. | and just with scissors really, it's quite simple. |
419 | 00:21:49,760 | 00:21:52,679 | We don't serve this deboned, | We don't serve this deboned, |
420 | 00:21:52,680 | 00:21:55,919 | but we do serve it butterflied. | but we do serve it butterflied. |
421 | 00:21:55,920 | 00:21:59,759 | And then this, we place two pieces of garlic | And then this, we place two pieces of garlic |
422 | 00:21:59,760 | 00:22:01,919 | just in between the thigh bones here. | just in between the thigh bones here. |
423 | 00:22:01,920 | 00:22:04,399 | Into the bag... Bird in the bag! | Into the bag... Bird in the bag! |
424 | 00:22:04,400 | 00:22:07,559 | Bird in the bag, cook it in a bag, nice and easy, | Bird in the bag, cook it in a bag, nice and easy, |
425 | 00:22:07,560 | 00:22:11,080 | nice and flat so when you're cooking it, it keeps its form. | nice and flat so when you're cooking it, it keeps its form. |
426 | 00:22:12,760 | 00:22:17,399 | Then she adds butter, blended with thyme and rosemary. | Then she adds butter, blended with thyme and rosemary. |
427 | 00:22:17,400 | 00:22:20,799 | That's a healthy amount of butter. Of course! | That's a healthy amount of butter. Of course! |
428 | 00:22:20,800 | 00:22:23,799 | This dish I would say is more kind of Northern Italian because | This dish I would say is more kind of Northern Italian because |
429 | 00:22:23,800 | 00:22:25,479 | of course, again, the butter. | of course, again, the butter. |
430 | 00:22:25,480 | 00:22:30,839 | Then she seals the bag and places it in a water bath to cook, sous vide. | Then she seals the bag and places it in a water bath to cook, sous vide. |
431 | 00:22:30,840 | 00:22:33,159 | One hour and 20 minutes later | One hour and 20 minutes later |
432 | 00:22:33,160 | 00:22:35,879 | it's ready for the next stage of preparation. | it's ready for the next stage of preparation. |
433 | 00:22:35,880 | 00:22:38,319 | Alright, so now we're going to cook the spatchcock. | Alright, so now we're going to cook the spatchcock. |
434 | 00:22:38,320 | 00:22:41,119 | We just open the bag. | We just open the bag. |
435 | 00:22:41,120 | 00:22:43,759 | I mean, the second you cut that bag open | I mean, the second you cut that bag open |
436 | 00:22:43,760 | 00:22:46,199 | you can smell the rosemary and the lemon thyme. | you can smell the rosemary and the lemon thyme. |
437 | 00:22:46,200 | 00:22:47,639 | Absolutely. Wow. | Absolutely. Wow. |
438 | 00:22:47,640 | 00:22:50,679 | It's really infused in the chicken so that's what you mainly taste. | It's really infused in the chicken so that's what you mainly taste. |
439 | 00:22:50,680 | 00:22:53,999 | I'm going to grab this and I'm going to place it into the wood-fire oven | I'm going to grab this and I'm going to place it into the wood-fire oven |
440 | 00:22:54,000 | 00:22:57,799 | for no more than five minutes, I would say. | for no more than five minutes, I would say. |
441 | 00:22:57,800 | 00:23:00,319 | You really want that crust on the baby chicken to develop. | You really want that crust on the baby chicken to develop. |
442 | 00:23:00,320 | 00:23:02,599 | But you don't need it to cook because it's already done. | But you don't need it to cook because it's already done. |
443 | 00:23:02,600 | 00:23:06,759 | And five minutes later that wood-fired oven has worked its magic. | And five minutes later that wood-fired oven has worked its magic. |
444 | 00:23:06,760 | 00:23:10,799 | Oh, look at that. It's looking nice and golden brown. | Oh, look at that. It's looking nice and golden brown. |
445 | 00:23:10,800 | 00:23:15,159 | Wow, you can smell the butter and that skin looks absolutely amazing. | Wow, you can smell the butter and that skin looks absolutely amazing. |
446 | 00:23:15,160 | 00:23:17,999 | Well, I'm going to go and get seated and let you finish | Well, I'm going to go and get seated and let you finish |
447 | 00:23:18,000 | 00:23:20,319 | and I'll see you out there, I can't wait to try this! | and I'll see you out there, I can't wait to try this! |
448 | 00:23:20,320 | 00:23:21,920 | Thank you! | Thank you! |
449 | 00:23:24,600 | 00:23:26,639 | The Chefs' Line here at Sotto Sopra | The Chefs' Line here at Sotto Sopra |
450 | 00:23:26,640 | 00:23:30,799 | truly create food that takes you to a happy place. | truly create food that takes you to a happy place. |
451 | 00:23:30,800 | 00:23:34,240 | You can taste the love and passion that's put onto every plate. | You can taste the love and passion that's put onto every plate. |
452 | 00:23:35,480 | 00:23:39,679 | They offer a taste of Italy unlike any other Italian restaurant, | They offer a taste of Italy unlike any other Italian restaurant, |
453 | 00:23:39,680 | 00:23:43,759 | with authentic flavours and a hint of wood smoke in the air, | with authentic flavours and a hint of wood smoke in the air, |
454 | 00:23:43,760 | 00:23:47,880 | it transports you to the Mediterranean with every bite. | it transports you to the Mediterranean with every bite. |
455 | 00:23:49,440 | 00:23:51,119 | And in the bustling front of house, | And in the bustling front of house, |
456 | 00:23:51,120 | 00:23:54,760 | I join executive chef Alessandro to taste Giorgia's dish. | I join executive chef Alessandro to taste Giorgia's dish. |
457 | 00:23:59,160 | 00:24:01,119 | Buon appetito. | Buon appetito. |
458 | 00:24:01,120 | 00:24:03,039 | Grazie. Grazie, Giorgia. | Grazie. Grazie, Giorgia. |
459 | 00:24:03,040 | 00:24:05,239 | So that's it. Now can I cut it for you? | So that's it. Now can I cut it for you? |
460 | 00:24:05,240 | 00:24:07,239 | Please! | Please! |
461 | 00:24:07,240 | 00:24:11,519 | So first the visual effect and then the smell. | So first the visual effect and then the smell. |
462 | 00:24:11,520 | 00:24:13,360 | Thank you. | Thank you. |
463 | 00:24:18,160 | 00:24:22,520 | Wow, that is so simple and yet so elegant. | Wow, that is so simple and yet so elegant. |
464 | 00:24:23,680 | 00:24:25,559 | Thank you so much. Thank you very much, bella. | Thank you so much. Thank you very much, bella. |
465 | 00:24:25,560 | 00:24:28,279 | It's an honour to have you here. Ah, wow. | It's an honour to have you here. Ah, wow. |
466 | 00:24:28,280 | 00:24:32,319 | And everybody loves the experience and I hope you do, too. | And everybody loves the experience and I hope you do, too. |
467 | 00:24:32,320 | 00:24:34,879 | Well, it's an honour to be here and experience your food. | Well, it's an honour to be here and experience your food. |
468 | 00:24:34,880 | 00:24:37,640 | So, mille grazie, Alessandro. Thank you, bella. Grazie. | So, mille grazie, Alessandro. Thank you, bella. Grazie. |
469 | 00:24:39,680 | 00:24:44,159 | ..things are getting hot and spicy... with Thai week. | ..things are getting hot and spicy... with Thai week. |
470 | 00:24:44,160 | 00:24:47,079 | And that's how you open a coconut! Yes. | And that's how you open a coconut! Yes. |
471 | 00:24:47,080 | 00:24:50,719 | As four new home cooks take on The Chefs' Line | As four new home cooks take on The Chefs' Line |
472 | 00:24:50,720 | 00:24:54,080 | of award-winning Thai restaurant, Long Chim. | of award-winning Thai restaurant, Long Chim. |
473 | 00:24:54,280 | 00:24:56,720 | Come on, you can do it. You're now the best. | Come on, you can do it. You're now the best. |