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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.