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1 00:00:01,040 00:00:03,000 MAEVE O'MEARA: It's Thai Week on The Chefs' Line... MAEVE O'MEARA: It's Thai Week on The Chefs' Line...
2 00:00:03,200 00:00:04,400 We're good. (LAUGHS) We're good. (LAUGHS)
3 00:00:04,600 00:00:09,520 ..and tonight, we're kicking off with classic Thai starter, fishcakes. ..and tonight, we're kicking off with classic Thai starter, fishcakes.
4 00:00:09,720 00:00:12,640 I'm just going to give it a taste. Yeah, happy with that. I'm just going to give it a taste. Yeah, happy with that.
5 00:00:12,840 00:00:17,600 Made from fish and a blend of aromatic herbs and spices, Made from fish and a blend of aromatic herbs and spices,
6 00:00:17,800 00:00:20,720 they're served with a sweet chilli dipping sauce. they're served with a sweet chilli dipping sauce.
7 00:00:20,920 00:00:23,040 Sweet, spicy and delicious. Sweet, spicy and delicious.
8 00:00:23,240 00:00:25,880 Some of Australia's best home cooks Some of Australia's best home cooks
9 00:00:26,080 00:00:28,400 will be putting their culinary skills to the test will be putting their culinary skills to the test
10 00:00:28,600 00:00:31,240 against top Thai restaurant Long Chim. against top Thai restaurant Long Chim.
11 00:00:31,440 00:00:33,680 CHEF: We stay true to the Thai taste. CHEF: We stay true to the Thai taste.
12 00:00:33,880 00:00:36,840 And tonight, our home cooks are facing the first stop And tonight, our home cooks are facing the first stop
13 00:00:37,040 00:00:40,280 in their chefs' line, apprentice chef Sam. in their chefs' line, apprentice chef Sam.
14 00:00:40,480 00:00:41,760 Slap it! Yes, chef. Slap it! Yes, chef.
15 00:00:41,960 00:00:43,320 As the week progresses, As the week progresses,
16 00:00:43,520 00:00:45,920 the competition will escalate in difficulty, the competition will escalate in difficulty,
17 00:00:46,120 00:00:48,320 from the apprentice, all the way... from the apprentice, all the way...
18 00:00:48,520 00:00:50,640 Come on, chef! Unanimous! Come on, chef! Unanimous!
19 00:00:50,840 00:00:52,120 ..to the head chef. ..to the head chef.
20 00:00:52,320 00:00:55,600 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
21 00:00:55,800 00:00:57,840 renowned chef Mark Olive renowned chef Mark Olive
22 00:00:58,040 00:01:01,040 and food writer Melissa Leong, and food writer Melissa Leong,
23 00:01:01,240 00:01:04,040 whose fishcakes will win them the chance whose fishcakes will win them the chance
24 00:01:04,240 00:01:07,920 to reach the end of... the chefs' line? to reach the end of... the chefs' line?
25 00:01:15,160 00:01:18,440 Hi, guys, and welcome to The Chefs' Line! Hi, guys, and welcome to The Chefs' Line!
26 00:01:18,640 00:01:20,360 (ALL CLAP AND CHEER) (ALL CLAP AND CHEER)
27 00:01:22,680 00:01:24,440 This week, it's Thai Week This week, it's Thai Week
28 00:01:24,640 00:01:27,120 and we're joined by top Sydney Thai restaurant, and we're joined by top Sydney Thai restaurant,
29 00:01:27,320 00:01:28,600 Long Chim. Long Chim.
30 00:01:28,800 00:01:31,640 So head chef Meena, are you ready for action? So head chef Meena, are you ready for action?
31 00:01:31,840 00:01:34,360 We're ready, we're more than ready. We're ready, we're more than ready.
32 00:01:34,560 00:01:36,720 We're ready to bring it. We're ready to bring it.
33 00:01:36,920 00:01:39,720 We're about to find out who makes the best fishcakes. We're about to find out who makes the best fishcakes.
34 00:01:39,920 00:01:42,960 Is it the professionals or one of you four home cooks? Is it the professionals or one of you four home cooks?
35 00:01:43,160 00:01:44,840 Apprentice chef Sam, please step up. Apprentice chef Sam, please step up.
36 00:01:45,040 00:01:46,840 You are the first in the line at Long Chim You are the first in the line at Long Chim
37 00:01:47,040 00:01:49,440 to take on our home cooks. to take on our home cooks.
38 00:01:49,640 00:01:52,640 So we're here to cook and taste Thai fishcakes tonight. So we're here to cook and taste Thai fishcakes tonight.
39 00:01:52,840 00:01:56,200 They're made out of mashed fish, red curry paste, green beans They're made out of mashed fish, red curry paste, green beans
40 00:01:56,400 00:01:59,360 and usually served with a delicious dipping sauce. and usually served with a delicious dipping sauce.
41 00:01:59,560 00:02:02,680 So judging your fishcakes tonight will be Mark. So judging your fishcakes tonight will be Mark.
42 00:02:02,880 00:02:05,760 We'll be keeping him safely tucked away out the back We'll be keeping him safely tucked away out the back
43 00:02:05,960 00:02:09,120 so he'll have no idea who cooked what. so he'll have no idea who cooked what.
44 00:02:09,320 00:02:12,080 Love a fishcake. Good luck, everyone! Love a fishcake. Good luck, everyone!
45 00:02:12,280 00:02:13,840 Thank you. Thank you. Thank you. Thank you.
46 00:02:18,240 00:02:20,480 Apprentice chef Sam, home cooks, Apprentice chef Sam, home cooks,
47 00:02:20,680 00:02:23,880 you all have 90 minutes to give us your best fishcakes. you all have 90 minutes to give us your best fishcakes.
48 00:02:24,080 00:02:26,800 Let's cook! (ALL CHEER) Let's cook! (ALL CHEER)
49 00:02:35,880 00:02:39,280 Melissa, I love fishcakes. Me too! Melissa, I love fishcakes. Me too!
50 00:02:39,480 00:02:42,880 I think it's one of my favourite street foods of all time. I think it's one of my favourite street foods of all time.
51 00:02:43,080 00:02:44,480 Yep. I love the texture of them. Yep. I love the texture of them.
52 00:02:44,680 00:02:47,320 That sort of bouncy you, know, deliciousness. That sort of bouncy you, know, deliciousness.
53 00:02:47,520 00:02:50,360 Mmm. You want that red curry to shine through. Mmm. You want that red curry to shine through.
54 00:02:50,600 00:02:52,920 You want to taste that galangal, the chilli. Little bit of heat. You want to taste that galangal, the chilli. Little bit of heat.
55 00:02:53,120 00:02:56,480 The ginger and then also definitely what it's served with. The ginger and then also definitely what it's served with.
56 00:02:56,680 00:02:59,520 Thai food, it's about that sweet, sour, hot, salty, Thai food, it's about that sweet, sour, hot, salty,
57 00:02:59,720 00:03:01,840 really has to hit all of those four points. really has to hit all of those four points.
58 00:03:05,880 00:03:08,840 I'm Andrew. Tonight, I'm cooking flathead fishcakes, I'm Andrew. Tonight, I'm cooking flathead fishcakes,
59 00:03:09,040 00:03:11,760 um, with a dipping sauce and noodles. um, with a dipping sauce and noodles.
60 00:03:14,160 00:03:16,400 My connection with, uh, Thai food My connection with, uh, Thai food
61 00:03:16,600 00:03:19,360 comes from living in Thailand for 10 years. comes from living in Thailand for 10 years.
62 00:03:19,560 00:03:21,920 Um, basically ate a lot of food Um, basically ate a lot of food
63 00:03:22,120 00:03:24,200 and learned how to cook, um, from the locals there. and learned how to cook, um, from the locals there.
64 00:03:24,400 00:03:26,640 Every time I cook dinner, I think of sitting out on the porch Every time I cook dinner, I think of sitting out on the porch
65 00:03:26,840 00:03:30,400 at home in Chiang Mai and um, and being warmer than I am in Melbourne. at home in Chiang Mai and um, and being warmer than I am in Melbourne.
66 00:03:31,680 00:03:33,840 That's not a standard addition knife. No. That's not a standard addition knife. No.
67 00:03:34,080 00:03:35,760 You've brought your own, though? Yeah. Yeah. You've brought your own, though? Yeah. Yeah.
68 00:03:35,960 00:03:40,160 I've got a few knives, uh, like this baby here and this baby here I've got a few knives, uh, like this baby here and this baby here
69 00:03:40,360 00:03:43,600 and... and this old steel is actually my grandfather's - he was a butcher. and... and this old steel is actually my grandfather's - he was a butcher.
70 00:03:43,840 00:03:47,120 You've asked for skin-on flathead fillets. Mm-hm. You've asked for skin-on flathead fillets. Mm-hm.
71 00:03:47,320 00:03:49,960 Can you tell me why you didn't ask for skinless? Can you tell me why you didn't ask for skinless?
72 00:03:50,200 00:03:53,840 Uh, I am going to attempt to deep-fry the skin. Ah. Uh, I am going to attempt to deep-fry the skin. Ah.
73 00:03:54,080 00:03:57,080 Just have a little crunchy thing to put on top of the fishcakes when they're done. Just have a little crunchy thing to put on top of the fishcakes when they're done.
74 00:03:57,280 00:03:59,800 Good luck. Cheers, thank you. Good luck. Cheers, thank you.
75 00:04:00,000 00:04:02,320 Going to bring out one for the chef. Going to bring out one for the chef.
76 00:04:04,880 00:04:07,360 Not yet. A little bit more. Not yet. A little bit more.
77 00:04:15,960 00:04:18,760 I'm Manisha, I'm cooking the flathead fishcakes I'm Manisha, I'm cooking the flathead fishcakes
78 00:04:18,960 00:04:23,240 with a coriander, lime and cucumber salad with a dipping sauce. with a coriander, lime and cucumber salad with a dipping sauce.
79 00:04:23,440 00:04:27,520 So, my background is Indian, um, Gujarati specifically, So, my background is Indian, um, Gujarati specifically,
80 00:04:27,720 00:04:30,400 and the reason why I love Thai food, and the reason why I love Thai food,
81 00:04:30,600 00:04:33,160 I think it's because it's very similar to my heritage, I think it's because it's very similar to my heritage,
82 00:04:33,360 00:04:35,800 it's full of robust and really big flavours. it's full of robust and really big flavours.
83 00:04:40,480 00:04:43,040 So I'm making my curry paste for the fishcakes So I'm making my curry paste for the fishcakes
84 00:04:43,240 00:04:45,800 because that's the most important element of the dish. because that's the most important element of the dish.
85 00:04:46,000 00:04:51,560 So my curry paste, uh, has galangal, lemongrass, peppercorns, So my curry paste, uh, has galangal, lemongrass, peppercorns,
86 00:04:51,760 00:04:56,360 shrimp paste, garlic, chilli, uh, which I pound up, shrimp paste, garlic, chilli, uh, which I pound up,
87 00:04:56,560 00:05:01,160 a little bit of salt just to get all the galangal and garlic going. a little bit of salt just to get all the galangal and garlic going.
88 00:05:02,600 00:05:04,280 With the technique of making fishcakes, With the technique of making fishcakes,
89 00:05:04,480 00:05:09,240 I'm hand-cutting my fish, um, and making sure that it's textured enough I'm hand-cutting my fish, um, and making sure that it's textured enough
90 00:05:09,440 00:05:10,920 but not too fine. but not too fine.
91 00:05:11,120 00:05:15,040 I notice you just, um, hand-chopped your fish, you didn't blitz it. I notice you just, um, hand-chopped your fish, you didn't blitz it.
92 00:05:15,240 00:05:19,200 No, 'cause I don't like the texture going, it could get gluey No, 'cause I don't like the texture going, it could get gluey
93 00:05:19,400 00:05:21,800 and I want the nice, like, bouncy mouth feel and I want the nice, like, bouncy mouth feel
94 00:05:22,000 00:05:23,720 so I prefer to actually hand-cut so I prefer to actually hand-cut
95 00:05:23,920 00:05:26,320 because then for me, it's all about texture. because then for me, it's all about texture.
96 00:05:26,520 00:05:28,080 Alright, well, good luck. (LAUGHS) Alright, well, good luck. (LAUGHS)
97 00:05:28,280 00:05:30,480 Thank you, Dan. All good. Thanks. Cheers. Thank you, Dan. All good. Thanks. Cheers.
98 00:05:45,520 00:05:46,840 Um, my name is Kiet. Um, my name is Kiet.
99 00:05:47,040 00:05:49,520 Today, I'm going to cook a basa fishcake Today, I'm going to cook a basa fishcake
100 00:05:49,720 00:05:52,480 with a traditional Thai dipping sauce. with a traditional Thai dipping sauce.
101 00:05:52,680 00:05:54,760 Very excited. (LAUGHS) Very excited. (LAUGHS)
102 00:05:54,960 00:05:57,400 We grew up in the farmer family. We grew up in the farmer family.
103 00:05:59,360 00:06:02,600 I'm helping the worker pick up a durian. I'm helping the worker pick up a durian.
104 00:06:06,480 00:06:09,320 I learned how to cook when I was very younger. I learned how to cook when I was very younger.
105 00:06:09,520 00:06:13,560 When I come to Australia, I miss the taste of Thai food When I come to Australia, I miss the taste of Thai food
106 00:06:13,760 00:06:19,040 and... I want to recreate those memories and those experience, and... I want to recreate those memories and those experience,
107 00:06:19,240 00:06:21,680 those tastes that I crave for. those tastes that I crave for.
108 00:06:23,520 00:06:24,800 To make the fishcake, To make the fishcake,
109 00:06:25,000 00:06:29,600 I will mix fish with, um, store-bought red curry paste. I will mix fish with, um, store-bought red curry paste.
110 00:06:30,800 00:06:33,360 Can you tell me about all the other ingredients that you're using Can you tell me about all the other ingredients that you're using
111 00:06:33,560 00:06:36,080 to amp up the flavour of that beautiful curry paste? to amp up the flavour of that beautiful curry paste?
112 00:06:36,280 00:06:41,080 So, um, this is the rhizome, or in Thai it's called kachai. So, um, this is the rhizome, or in Thai it's called kachai.
113 00:06:43,920 00:06:45,880 It's almost got that gingery heat. Yeah. It's almost got that gingery heat. Yeah.
114 00:06:46,080 00:06:48,680 But it's very, very savoury. That's right. But it's very, very savoury. That's right.
115 00:06:48,880 00:06:50,440 And it does have a little bit of a... And it does have a little bit of a...
116 00:06:50,640 00:06:53,600 ..a sharp, almost citric kind of quality to it as well. ..a sharp, almost citric kind of quality to it as well.
117 00:06:53,800 00:06:55,160 Yeah, yeah. Delicious! Yeah, yeah. Delicious!
118 00:06:55,360 00:06:57,600 OK. And you have your... You have your beans, OK. And you have your... You have your beans,
119 00:06:57,800 00:06:59,840 of course, your beautiful kaffir limes. of course, your beautiful kaffir limes.
120 00:07:00,040 00:07:01,720 Yeah, very hard to find. Yeah, very hard to find.
121 00:07:01,960 00:07:05,040 Very hard to find and very crucial for good Thai cooking, right? It is, yeah. Very hard to find and very crucial for good Thai cooking, right? It is, yeah.
122 00:07:05,240 00:07:08,320 Best of luck and we'll see you soon. Thank you. Alright, thank you. Best of luck and we'll see you soon. Thank you. Alright, thank you.
123 00:07:19,440 00:07:20,760 My name's Emma. My name's Emma.
124 00:07:20,960 00:07:23,480 Tonight, I'm planning to serve up the mackerel fishcakes, Tonight, I'm planning to serve up the mackerel fishcakes,
125 00:07:23,680 00:07:28,280 served with the beautiful orange dipping sauce on radicchio leaves. served with the beautiful orange dipping sauce on radicchio leaves.
126 00:07:28,480 00:07:29,960 I'm quite a basic mum cook. I'm quite a basic mum cook.
127 00:07:30,160 00:07:34,520 I love the flavours of Thai food and I love the aromas. I love the flavours of Thai food and I love the aromas.
128 00:07:34,720 00:07:38,120 The most amazing thing about Thai cuisine that people should know, The most amazing thing about Thai cuisine that people should know,
129 00:07:38,320 00:07:40,520 that it's easy to cook, anyone can do it. that it's easy to cook, anyone can do it.
130 00:07:45,200 00:07:47,080 That's nearly cooked. That's nearly cooked.
131 00:07:47,280 00:07:50,320 How's your fishcakes going? Yeah, good, I've cooked the fish... How's your fishcakes going? Yeah, good, I've cooked the fish...
132 00:07:50,520 00:07:52,160 You what the fish? I've cooked the fish. You what the fish? I've cooked the fish.
133 00:07:52,360 00:07:53,960 The fish is cooling. You've cooked the fish? The fish is cooling. You've cooked the fish?
134 00:07:54,200 00:07:56,760 It's cooling in... What do you mean you've cooked the fish? Are you... It's cooling in... What do you mean you've cooked the fish? Are you...
135 00:07:56,960 00:07:58,840 That's very interesting. I've precooked the fish. That's very interesting. I've precooked the fish.
136 00:07:59,080 00:08:01,520 What's going to bind it together, how are they going to hold? Eggs. What's going to bind it together, how are they going to hold? Eggs.
137 00:08:01,720 00:08:04,680 Right. And a little bit of, um, cornflour. Right. And a little bit of, um, cornflour.
138 00:08:04,880 00:08:07,360 OK, so sort of like a cross between a Thai fishcake OK, so sort of like a cross between a Thai fishcake
139 00:08:07,560 00:08:09,200 and like an English fishcake. and like an English fishcake.
140 00:08:09,400 00:08:11,240 Probably, yes. (LAUGHS) Probably, yes. (LAUGHS)
141 00:08:11,440 00:08:14,360 This is about the second time I've cooked fishcakes. This is about the second time I've cooked fishcakes.
142 00:08:14,560 00:08:16,560 (LAUGHS) So I'm winging it. (LAUGHS) So I'm winging it.
143 00:08:16,760 00:08:18,240 But I love eating them. But I love eating them.
144 00:08:19,840 00:08:22,240 How are you going? I think I'm OK. Nervous. How are you going? I think I'm OK. Nervous.
145 00:08:22,440 00:08:26,520 MAEVE O'MEARA: First up from Long Chim is apprentice chef Sam. MAEVE O'MEARA: First up from Long Chim is apprentice chef Sam.
146 00:08:26,720 00:08:30,240 The pressure is on because these four home cooks The pressure is on because these four home cooks
147 00:08:30,440 00:08:34,920 have a passion for Thai cuisine that will be tough to match. have a passion for Thai cuisine that will be tough to match.
148 00:08:35,120 00:08:38,920 Tonight, I'm making snapper fishcakes with cucumber relish. Tonight, I'm making snapper fishcakes with cucumber relish.
149 00:08:39,120 00:08:41,400 I'm feeling pretty confident, I've been taught by the best. I'm feeling pretty confident, I've been taught by the best.
150 00:08:41,600 00:08:43,040 It's gonna be a piece of cake. It's gonna be a piece of cake.
151 00:08:43,240 00:08:45,440 A piece of fishcake. (CHUCKLES) A piece of fishcake. (CHUCKLES)
152 00:08:45,640 00:08:47,960 What makes our fishcakes at Long Chim quite special What makes our fishcakes at Long Chim quite special
153 00:08:48,160 00:08:53,480 is the fresh ingredients, fresh kachai, galangal that goes into it. is the fresh ingredients, fresh kachai, galangal that goes into it.
154 00:08:54,680 00:08:57,920 And the, um, accompanying sauce is nice and fresh. And the, um, accompanying sauce is nice and fresh.
155 00:08:58,160 00:09:01,160 Think ahead to what you need to do next, yeah? Yeah. Think ahead to what you need to do next, yeah? Yeah.
156 00:09:01,360 00:09:06,120 And sweet-and-sour to accompany the saltiness of the fishcakes. And sweet-and-sour to accompany the saltiness of the fishcakes.
157 00:09:06,320 00:09:09,240 You're doing everything properly, roasting your shrimp paste, You're doing everything properly, roasting your shrimp paste,
158 00:09:09,440 00:09:11,960 pounding all that, making your own red curry. pounding all that, making your own red curry.
159 00:09:12,160 00:09:13,520 How do you think he's going? How do you think he's going?
160 00:09:13,720 00:09:15,480 Taking pretty long on his curry paste, you know? Taking pretty long on his curry paste, you know?
161 00:09:15,680 00:09:18,040 ALL: Good food takes time. That's true, that's true. ALL: Good food takes time. That's true, that's true.
162 00:09:18,240 00:09:21,120 It was so stressful watching Sam. It was so stressful watching Sam.
163 00:09:21,360 00:09:23,600 Let's go, Sam! Come on, Sam. Chop, chop, chop, chop! Let's go, Sam! Come on, Sam. Chop, chop, chop, chop!
164 00:09:23,800 00:09:26,600 There was nothing wrong with the way he was working There was nothing wrong with the way he was working
165 00:09:26,800 00:09:28,080 and what he was doing. and what he was doing.
166 00:09:28,280 00:09:31,120 It just needed to be picked up a notch on the speed. It just needed to be picked up a notch on the speed.
167 00:09:31,320 00:09:32,640 So Chef Meena, So Chef Meena,
168 00:09:32,840 00:09:36,200 what's so special about this recipe it takes 90 minutes? what's so special about this recipe it takes 90 minutes?
169 00:09:36,400 00:09:37,680 Like, why does it take so long? Like, why does it take so long?
170 00:09:37,880 00:09:41,320 Well, as you can see, Sam started everything from scratch. Well, as you can see, Sam started everything from scratch.
171 00:09:41,520 00:09:44,120 Also, what is really important about this dish Also, what is really important about this dish
172 00:09:44,320 00:09:47,720 is that you want a really light and springy fishcake. is that you want a really light and springy fishcake.
173 00:09:47,920 00:09:49,920 You don't want something that's really dense. You don't want something that's really dense.
174 00:09:50,120 00:09:52,840 I'll taste now, Chef. Right, Sam, you can do it, come on. I'll taste now, Chef. Right, Sam, you can do it, come on.
175 00:09:55,800 00:09:57,360 It's tasting good. It's tasting good.
176 00:10:01,480 00:10:03,760 Manisha is way ahead of the curve. Manisha is way ahead of the curve.
177 00:10:03,960 00:10:05,640 She's pretty much got her fishcakes done She's pretty much got her fishcakes done
178 00:10:05,840 00:10:07,520 and there's still 60 minutes to go. and there's still 60 minutes to go.
179 00:10:07,720 00:10:08,560 Wow. Wow.
180 00:10:08,760 00:10:11,400 But the thing is she didn't blend her fish mousse, But the thing is she didn't blend her fish mousse,
181 00:10:11,600 00:10:13,760 she actually hand-cut it. she actually hand-cut it.
182 00:10:13,960 00:10:16,560 So it will be more piece-y... That's right. So it will be more piece-y... That's right.
183 00:10:16,760 00:10:20,080 Even though we are looking for that mousse-like texture, I am... Even though we are looking for that mousse-like texture, I am...
184 00:10:20,280 00:10:22,320 ..I think that Mark might be open to the idea ..I think that Mark might be open to the idea
185 00:10:22,520 00:10:24,440 of something a little bit different. of something a little bit different.
186 00:10:24,640 00:10:26,360 What I'm loving about Andrew is What I'm loving about Andrew is
187 00:10:26,560 00:10:28,680 what he's doing is filleting the fish himself what he's doing is filleting the fish himself
188 00:10:28,880 00:10:30,600 and then he's going to deep-fry the skin and then he's going to deep-fry the skin
189 00:10:30,800 00:10:33,800 to add a little bit of garnish texture to the end result. to add a little bit of garnish texture to the end result.
190 00:10:34,000 00:10:35,480 So I think it's... That's very chef-y! So I think it's... That's very chef-y!
191 00:10:35,680 00:10:38,680 Very, very chef-y. I wonder if maybe Mark might not be able to tell Very, very chef-y. I wonder if maybe Mark might not be able to tell
192 00:10:38,880 00:10:41,160 between his dish and the restaurant's dish. between his dish and the restaurant's dish.
193 00:10:50,640 00:10:53,320 MAEVE O'MEARA: Restaurant Long Chim's apprentice chef Sam MAEVE O'MEARA: Restaurant Long Chim's apprentice chef Sam
194 00:10:53,520 00:10:56,320 is facing off against our four home cooks is facing off against our four home cooks
195 00:10:56,520 00:10:58,560 who are preparing their own version who are preparing their own version
196 00:10:58,760 00:11:02,040 of the classic Thai starter, fishcakes. of the classic Thai starter, fishcakes.
197 00:11:02,240 00:11:05,600 Tonight's blind judge, Mark, will taste each dish Tonight's blind judge, Mark, will taste each dish
198 00:11:05,800 00:11:08,240 with no idea of who cooked what. with no idea of who cooked what.
199 00:11:08,440 00:11:09,960 MARK OLIVE: For me, a perfect Thai fishcake MARK OLIVE: For me, a perfect Thai fishcake
200 00:11:10,160 00:11:11,920 is where the protein's been worked well. is where the protein's been worked well.
201 00:11:13,440 00:11:15,760 Not overworking it where it's like rubber. Not overworking it where it's like rubber.
202 00:11:15,960 00:11:17,280 I love chilli. I love chilli.
203 00:11:17,480 00:11:19,520 It just can't be too hot. It just can't be too hot.
204 00:11:19,720 00:11:22,240 Everybody knows how I react to chilli... (CHUCKLES) Everybody knows how I react to chilli... (CHUCKLES)
205 00:11:22,440 00:11:23,760 ..I start glowing. ..I start glowing.
206 00:11:23,960 00:11:26,840 Great Thai sauce has got to have that sweet-and-sour element. Great Thai sauce has got to have that sweet-and-sour element.
207 00:11:27,040 00:11:28,880 Again, nothing too overpowering. Again, nothing too overpowering.
208 00:11:29,080 00:11:31,560 I don't want it too vinegary and I don't want it too sour. I don't want it too vinegary and I don't want it too sour.
209 00:11:43,000 00:11:45,760 Thai food is about the simplicity. Thai food is about the simplicity.
210 00:11:47,000 00:11:51,360 It's all just very simple, a combination of sugar and vinegar It's all just very simple, a combination of sugar and vinegar
211 00:11:51,560 00:11:56,680 and then I got a slice of onion, also cucumbers and chilli. and then I got a slice of onion, also cucumbers and chilli.
212 00:11:57,880 00:12:01,560 Sweet-and-sour and a bit of crunchiness from the peanut. Sweet-and-sour and a bit of crunchiness from the peanut.
213 00:12:01,760 00:12:04,680 The fishcake itself is very spicy, The fishcake itself is very spicy,
214 00:12:04,880 00:12:08,240 kind of like a combination of really, really good food. kind of like a combination of really, really good food.
215 00:12:08,440 00:12:11,320 Every time I cook, I think of my grandmother Every time I cook, I think of my grandmother
216 00:12:11,520 00:12:15,640 and I want to show my grandma the recipe that helped me and I want to show my grandma the recipe that helped me
217 00:12:15,840 00:12:18,360 growing up to be the person who I am today. growing up to be the person who I am today.
218 00:12:18,560 00:12:22,120 The Thai fishcake, you have to look at the texture. The Thai fishcake, you have to look at the texture.
219 00:12:22,320 00:12:27,760 It feels a bit elastic and tender, a bit like crunchy, in a way. It feels a bit elastic and tender, a bit like crunchy, in a way.
220 00:12:32,120 00:12:33,800 Very good. (LAUGHS) Very good. (LAUGHS)
221 00:12:34,000 00:12:38,360 Hey, we've reached halfway! 45 minutes to go! Hey, we've reached halfway! 45 minutes to go!
222 00:12:40,240 00:12:42,800 Sam, make sure there aren't any bones in those, yeah? Sam, make sure there aren't any bones in those, yeah?
223 00:12:43,000 00:12:44,320 Yes, chef. Yes, chef.
224 00:12:44,520 00:12:46,560 Stressing me out. Stressing me out.
225 00:12:46,760 00:12:48,880 So I've just finished pounding the paste So I've just finished pounding the paste
226 00:12:49,080 00:12:51,080 so now, I'm going to blend the fish. so now, I'm going to blend the fish.
227 00:12:51,280 00:12:52,800 Ah, there we go. Ah, there we go.
228 00:12:53,000 00:12:54,480 Once there's no lumps anymore, Once there's no lumps anymore,
229 00:12:54,680 00:12:56,720 put it into a bowl with all the other ingredients - put it into a bowl with all the other ingredients -
230 00:12:56,920 00:13:00,160 palm sugar, fish sauce, galangal powder. palm sugar, fish sauce, galangal powder.
231 00:13:01,360 00:13:02,800 And then I'll just start to slap it. And then I'll just start to slap it.
232 00:13:07,120 00:13:10,800 What happens to the fish meat when you treat it that way? What happens to the fish meat when you treat it that way?
233 00:13:11,000 00:13:12,880 Well, you're working the proteins in the fish Well, you're working the proteins in the fish
234 00:13:13,080 00:13:14,480 and then you're turning the fish and then you're turning the fish
235 00:13:14,680 00:13:19,640 from almost like a mushy grainy texture to a smooth, bouncy texture. from almost like a mushy grainy texture to a smooth, bouncy texture.
236 00:13:19,840 00:13:22,160 Almost like a mousse in a way, yeah. That's right. Almost like a mousse in a way, yeah. That's right.
237 00:13:22,360 00:13:24,360 Slap it! Yes, chef. Slap it! Yes, chef.
238 00:13:26,320 00:13:28,400 Slap it, mate, slap it! Oh, yeah. Slap it, mate, slap it! Oh, yeah.
239 00:13:28,600 00:13:30,120 (ALL LAUGH) (ALL LAUGH)
240 00:13:30,320 00:13:32,600 I used to do ten kilo batches. Oh, really? I used to do ten kilo batches. Oh, really?
241 00:13:32,800 00:13:35,040 So I had to do like boom! Yeah. So I had to do like boom! Yeah.
242 00:13:35,280 00:13:37,920 How long are you going to slap this for? Ten minutes? Oh... How long are you going to slap this for? Ten minutes? Oh...
243 00:13:38,120 00:13:39,400 Well, I'm gonna slap it. Well, I'm gonna slap it.
244 00:13:39,640 00:13:41,400 Then I'm going to put eggs through it. Yeah. Then I'm going to put eggs through it. Yeah.
245 00:13:41,640 00:13:44,840 So whip the eggs up, put it through and then slap it again to bring it all back together. So whip the eggs up, put it through and then slap it again to bring it all back together.
246 00:13:45,040 00:13:47,000 This is awesome. Well, good luck mate. This is awesome. Well, good luck mate.
247 00:13:47,200 00:13:48,640 Thank you. Thank you.
248 00:13:49,760 00:13:51,800 Chucking it into the bowl brings it all together Chucking it into the bowl brings it all together
249 00:13:52,000 00:13:54,960 so when you fry it, you get that nice bouncy texture. so when you fry it, you get that nice bouncy texture.
250 00:13:55,160 00:13:59,040 The catch is that, um, they're only good for about 20 minutes The catch is that, um, they're only good for about 20 minutes
251 00:13:59,240 00:14:00,800 and then they turn into car tyres. and then they turn into car tyres.
252 00:14:01,000 00:14:04,040 The reason I love cooking so much, it's my peaceful place. The reason I love cooking so much, it's my peaceful place.
253 00:14:04,240 00:14:06,480 It's what I do when I'm not... not working. It's what I do when I'm not... not working.
254 00:14:07,640 00:14:10,640 The noodles, they have to be boiled for five minutes The noodles, they have to be boiled for five minutes
255 00:14:10,840 00:14:13,480 and then rinsed in cold water to get the starch off them and then rinsed in cold water to get the starch off them
256 00:14:13,680 00:14:16,960 otherwise they turn into glue and they're just, ew, impossible. otherwise they turn into glue and they're just, ew, impossible.
257 00:14:17,160 00:14:20,040 So as soon as I've got my noodles cooled, So as soon as I've got my noodles cooled,
258 00:14:20,240 00:14:23,880 washed then sitting in water, then I can pipe out my fishcakes. washed then sitting in water, then I can pipe out my fishcakes.
259 00:14:24,080 00:14:26,600 Living in Thailand this little old lady, Living in Thailand this little old lady,
260 00:14:26,800 00:14:30,240 she used to use an old plastic bag - well, a new plastic bag every time, she used to use an old plastic bag - well, a new plastic bag every time,
261 00:14:30,440 00:14:32,480 but she used a plastic bag and put her fishcakes in there but she used a plastic bag and put her fishcakes in there
262 00:14:32,680 00:14:33,960 and squeeze them out like this and squeeze them out like this
263 00:14:34,160 00:14:36,080 because it's so sticky on your hands. because it's so sticky on your hands.
264 00:14:37,880 00:14:39,320 Ha-ha! (LAUGHS) Ha-ha! (LAUGHS)
265 00:14:39,520 00:14:42,360 You've got like a magician show going on over there. You've got like a magician show going on over there.
266 00:14:46,240 00:14:50,440 My secret to a fishcake is the hero of the dish, which is fish. My secret to a fishcake is the hero of the dish, which is fish.
267 00:14:50,640 00:14:53,280 I chose flathead because it's, um, a beautiful texture, I chose flathead because it's, um, a beautiful texture,
268 00:14:53,480 00:14:54,920 it holds its shape well. it holds its shape well.
269 00:14:56,000 00:14:58,400 This part of cooking my fishcakes is pretty risky This part of cooking my fishcakes is pretty risky
270 00:14:58,600 00:15:01,080 because it can make everything golden brown on the outside because it can make everything golden brown on the outside
271 00:15:01,280 00:15:02,800 and then inside it could be raw as and then inside it could be raw as
272 00:15:03,000 00:15:06,520 so I've got to really make sure that I do these justice. so I've got to really make sure that I do these justice.
273 00:15:06,720 00:15:09,680 Instead of saying, "I love you" to someone or, "I care about you", Instead of saying, "I love you" to someone or, "I care about you",
274 00:15:09,880 00:15:12,240 I'd rather cook them a fantastic meal. I'd rather cook them a fantastic meal.
275 00:15:12,440 00:15:15,760 OK, still a bit raw, so it definitely needs longer time. OK, still a bit raw, so it definitely needs longer time.
276 00:15:15,960 00:15:18,080 This stuff's done, I'm just going have a taste. This stuff's done, I'm just going have a taste.
277 00:15:18,280 00:15:20,560 Mm! Yeah. Mm! Yeah.
278 00:15:20,760 00:15:23,520 Happy with that, and definitely chilli. Happy with that, and definitely chilli.
279 00:15:23,720 00:15:26,800 Let's go! Almost there, guys! You're doing great. Let's go! Almost there, guys! You're doing great.
280 00:15:29,680 00:15:31,920 EMMA: Now that my fishcake mixture is ready, EMMA: Now that my fishcake mixture is ready,
281 00:15:32,120 00:15:33,560 I'm going to move onto the sauce. I'm going to move onto the sauce.
282 00:15:35,320 00:15:38,880 The sauce I'm making today is a orange sauce. The sauce I'm making today is a orange sauce.
283 00:15:39,080 00:15:41,280 And I made it up. It's my creation. And I made it up. It's my creation.
284 00:15:41,480 00:15:45,640 Oranges, rice vinegar, chillies Oranges, rice vinegar, chillies
285 00:15:45,840 00:15:48,080 and whatever else I feel like putting in. and whatever else I feel like putting in.
286 00:15:48,280 00:15:50,520 Coriander? (GIGGLES) I'm not sure yet. Coriander? (GIGGLES) I'm not sure yet.
287 00:15:50,720 00:15:52,920 Hey, guys, there's 15 minutes to go. Hey, guys, there's 15 minutes to go.
288 00:15:54,280 00:15:55,840 CHEF MEENA: You're good on time, Sam. CHEF MEENA: You're good on time, Sam.
289 00:16:00,960 00:16:03,280 Are you going to serve them in the radicchio leaves, are you? Are you going to serve them in the radicchio leaves, are you?
290 00:16:03,480 00:16:04,640 Yes, yes. Yes, yes.
291 00:16:04,840 00:16:07,640 Oh, it's like an English style fishcake san choy bow Oh, it's like an English style fishcake san choy bow
292 00:16:07,840 00:16:09,640 in radicchio leaves? (LAUGHS) in radicchio leaves? (LAUGHS)
293 00:16:09,840 00:16:11,160 Yeah? Yep. Yeah? Yep.
294 00:16:11,360 00:16:13,360 Italian influence there too. Yeah, yeah. Italian influence there too. Yeah, yeah.
295 00:16:13,560 00:16:16,240 Nice, I like it. Part of my genetics. Nice, I like it. Part of my genetics.
296 00:16:16,440 00:16:17,880 I'm all about that fusion. I'm all about that fusion.
297 00:16:20,320 00:16:23,680 OK, you want to start thinking about plating up. OK, you want to start thinking about plating up.
298 00:16:23,920 00:16:26,680 Alright let's go, let's start plating, Sam. Yep. Alright let's go, let's start plating, Sam. Yep.
299 00:16:30,360 00:16:32,480 DAN HONG: Good job, first to the pass! (APPLAUSE) DAN HONG: Good job, first to the pass! (APPLAUSE)
300 00:16:32,680 00:16:34,440 MELISSA LEONG: Well done! MELISSA LEONG: Well done!
301 00:16:39,200 00:16:42,840 (APPLAUSE) Nice one, Kiet. That looks good. (APPLAUSE) Nice one, Kiet. That looks good.
302 00:16:47,480 00:16:48,960 Well done, Sam. Well done, Sam.
303 00:16:49,160 00:16:50,640 Oh, my God, that looks delicious. Oh, my God, that looks delicious.
304 00:16:50,840 00:16:53,200 CHEF MEENA: Yeah, good job, Sam! (APPLAUSE) CHEF MEENA: Yeah, good job, Sam! (APPLAUSE)
305 00:16:58,680 00:17:01,720 Lots of colour, lots of texture. Well done! Lots of colour, lots of texture. Well done!
306 00:17:03,280 00:17:05,440 Well done, guys. ANDREW: May the best person win. Well done, guys. ANDREW: May the best person win.
307 00:17:05,640 00:17:08,560 Thank you. Thanks so much. Well done. Thank you. Thanks so much. Well done.
308 00:17:12,920 00:17:15,680 MAEVE O'MEARA: All of our cooks have served up their best fishcakes MAEVE O'MEARA: All of our cooks have served up their best fishcakes
309 00:17:15,880 00:17:17,520 with dipping sauce. with dipping sauce.
310 00:17:19,800 00:17:21,800 Now it's time for judge Mark Now it's time for judge Mark
311 00:17:22,000 00:17:26,600 to taste all of the dishes without knowing who created which plate. to taste all of the dishes without knowing who created which plate.
312 00:17:26,800 00:17:28,440 Hi. Hello, Mark. Hi. Hello, Mark.
313 00:17:28,640 00:17:31,160 Well, look at this festival of fishcakes on the pass tonight, Well, look at this festival of fishcakes on the pass tonight,
314 00:17:31,360 00:17:32,640 I hope you're hungry. I hope you're hungry.
315 00:17:32,840 00:17:35,320 Well, just looking at the five of these... Well, just looking at the five of these...
316 00:17:36,840 00:17:41,960 ..there's a great assortment of shapes, sizes and colours. ..there's a great assortment of shapes, sizes and colours.
317 00:17:42,160 00:17:43,880 I can't wait to tuck in. I can't wait to tuck in.
318 00:17:44,080 00:17:47,040 DAN HONG: OK, Mark, these are flathead fishcakes DAN HONG: OK, Mark, these are flathead fishcakes
319 00:17:47,240 00:17:50,880 with cucumber, coriander and lime salad. with cucumber, coriander and lime salad.
320 00:17:52,520 00:17:55,480 I love flathead, one of my favourite fish. I love flathead, one of my favourite fish.
321 00:17:55,680 00:17:58,320 You can see chunks of the flathead, which is nice. You can see chunks of the flathead, which is nice.
322 00:17:58,520 00:18:00,280 I'm gonna go in. I'm gonna go in.
323 00:18:08,240 00:18:10,240 What do you think of the taste, mate? What do you think of the taste, mate?
324 00:18:10,440 00:18:12,960 It's not a bad fishcake. It's not a bad fishcake.
325 00:18:13,160 00:18:14,920 You know that consistency you're looking for, You know that consistency you're looking for,
326 00:18:15,120 00:18:16,640 not rubbery but that nice soft... not rubbery but that nice soft...
327 00:18:16,840 00:18:18,120 Bounce. Bouncy. Bounce. Bouncy.
328 00:18:18,320 00:18:20,880 ..juicy, bouncy, it's just not there. ..juicy, bouncy, it's just not there.
329 00:18:21,080 00:18:24,560 Overall, not bad, not bad. Overall, not bad, not bad.
330 00:18:27,600 00:18:33,320 Mark, these are mackerel fishcakes with coriander. Ooh. Mark, these are mackerel fishcakes with coriander. Ooh.
331 00:18:35,920 00:18:38,200 OK, I'm going to try a little bit of the sauce first. OK, I'm going to try a little bit of the sauce first.
332 00:18:40,960 00:18:44,600 Oh, it's really sweet. OK. Oh, it's really sweet. OK.
333 00:18:44,800 00:18:49,200 I'm really not getting, um, a sourness there at all. I'm really not getting, um, a sourness there at all.
334 00:18:49,400 00:18:51,400 I can get a little bit of the heat. Sure. I can get a little bit of the heat. Sure.
335 00:18:56,600 00:18:58,360 Overall, it's pretty bland. Overall, it's pretty bland.
336 00:18:58,560 00:18:59,840 OK. OK. OK. OK.
337 00:19:00,040 00:19:03,080 You can really taste the mackerel, which is OK, You can really taste the mackerel, which is OK,
338 00:19:03,280 00:19:05,080 I can't taste any chilli. I can't taste any chilli.
339 00:19:05,280 00:19:09,480 These are snapper fishcakes with a cucumber relish. These are snapper fishcakes with a cucumber relish.
340 00:19:09,680 00:19:11,040 Ooh. Ooh.
341 00:19:12,520 00:19:15,240 Wow, look at this! Great presentation. Wow, look at this! Great presentation.
342 00:19:15,440 00:19:18,280 It's beautiful. It's got a nice bounce to it. It's beautiful. It's got a nice bounce to it.
343 00:19:18,480 00:19:19,840 I love that texture. I love that texture.
344 00:19:20,040 00:19:22,720 What do you think about this beautiful relish? What do you think about this beautiful relish?
345 00:19:22,920 00:19:26,320 Look at the colours in that, really vibrant. Look at the colours in that, really vibrant.
346 00:19:35,480 00:19:37,520 (SIGHS) I'm starving. (SIGHS) I'm starving.
347 00:19:37,720 00:19:39,680 God, that's nice. (LAUGHS) God, that's nice. (LAUGHS)
348 00:19:39,880 00:19:41,240 You're killing me! You're killing me!
349 00:19:41,440 00:19:43,160 The texture... The texture...
350 00:19:43,360 00:19:48,320 ..the flavour, you know it's all there, really enjoyable. ..the flavour, you know it's all there, really enjoyable.
351 00:19:50,080 00:19:52,280 And I'd definitely go back for seconds on this. And I'd definitely go back for seconds on this.
352 00:19:52,480 00:19:54,200 So, let's move on. So, let's move on.
353 00:19:56,760 00:20:00,440 So Mark, these are basa fishcakes with dipping sauce. So Mark, these are basa fishcakes with dipping sauce.
354 00:20:03,080 00:20:05,760 This looks really nice. This could be the restaurant dish. This looks really nice. This could be the restaurant dish.
355 00:20:05,960 00:20:08,280 It's got that, you know, that look about it, the style. It's got that, you know, that look about it, the style.
356 00:20:08,480 00:20:09,320 Mm. Mm-hm. Mm. Mm-hm.
357 00:20:09,520 00:20:11,640 I'm going to try the sauce first. Mm-hm. I'm going to try the sauce first. Mm-hm.
358 00:20:15,520 00:20:17,800 It's a nice balance, it's a really nice balance. It's a nice balance, it's a really nice balance.
359 00:20:18,000 00:20:19,480 The fishcakes look great. The fishcakes look great.
360 00:20:22,080 00:20:23,160 Mm. Mm.
361 00:20:26,480 00:20:28,800 It's missing something, it's missing the bite, It's missing something, it's missing the bite,
362 00:20:29,000 00:20:31,080 it's missing the... the spice in there. it's missing the... the spice in there.
363 00:20:31,280 00:20:34,120 But overall, look, great, great job. But overall, look, great, great job.
364 00:20:35,320 00:20:38,240 Just not quite there in the flavour stakes? Just not quite there at the moment. Just not quite there in the flavour stakes? Just not quite there at the moment.
365 00:20:38,440 00:20:41,640 These are flathead fishcakes with dipping sauce. These are flathead fishcakes with dipping sauce.
366 00:20:51,680 00:20:53,600 That's a nice fishcake. That's a nice fishcake.
367 00:20:53,800 00:20:55,080 There's that little bit of bite, There's that little bit of bite,
368 00:20:55,280 00:20:57,480 you can taste the heat in there, which is nice. you can taste the heat in there, which is nice.
369 00:20:57,680 00:21:02,320 There's also a little bit of a crispy garnish component There's also a little bit of a crispy garnish component
370 00:21:02,520 00:21:04,760 which is the skin of the flathead. which is the skin of the flathead.
371 00:21:04,960 00:21:06,640 (CRUNCH) I can hear it. (CRUNCH) I can hear it.
372 00:21:06,840 00:21:08,360 Mm. Mmm. Mm. Mmm.
373 00:21:08,560 00:21:10,840 (LAUGHS) That's brilliant. (LAUGHS) That's brilliant.
374 00:21:15,320 00:21:18,920 Best plate on the pass - do you think you've narrowed it down, Mark? Best plate on the pass - do you think you've narrowed it down, Mark?
375 00:21:19,120 00:21:20,600 I've got a fair idea. I've got a fair idea.
376 00:21:28,760 00:21:30,040 MAEVE O'MEARA: It's Thai week MAEVE O'MEARA: It's Thai week
377 00:21:30,240 00:21:35,120 and apprentice chef Sam has faced off against our four home cooks. and apprentice chef Sam has faced off against our four home cooks.
378 00:21:37,160 00:21:39,080 Now it's time to find out Now it's time to find out
379 00:21:39,280 00:21:42,880 which dish had judge Mark reaching for a second bite. which dish had judge Mark reaching for a second bite.
380 00:21:43,080 00:21:46,920 Well, what a way to kick off Thai week with a street food classic, Well, what a way to kick off Thai week with a street food classic,
381 00:21:47,120 00:21:48,520 the humble fishcake. the humble fishcake.
382 00:21:48,720 00:21:53,360 And we have five beautiful plates up on the pass tonight. And we have five beautiful plates up on the pass tonight.
383 00:21:54,760 00:21:58,080 Well, let's not keep you in suspense anymore. Well, let's not keep you in suspense anymore.
384 00:21:58,280 00:22:03,320 Let's find out who made the best plate on the pass. Let's find out who made the best plate on the pass.
385 00:22:05,360 00:22:08,480 Look, how amazing to have all of this put in front of me Look, how amazing to have all of this put in front of me
386 00:22:08,680 00:22:10,560 and I get to taste it all. and I get to taste it all.
387 00:22:10,760 00:22:13,880 You brought the spirit of Thailand into the kitchen. You brought the spirit of Thailand into the kitchen.
388 00:22:14,080 00:22:17,520 The flavours that came through with these Thai fishcakes was amazing. The flavours that came through with these Thai fishcakes was amazing.
389 00:22:17,720 00:22:21,880 Tonight's best plate on the pass is... Tonight's best plate on the pass is...
390 00:22:30,760 00:22:33,440 MARK OLIVE: The best plate on the pass is... MARK OLIVE: The best plate on the pass is...
391 00:22:35,760 00:22:38,840 ..the snapper fishcakes with a cucumber relish. ..the snapper fishcakes with a cucumber relish.
392 00:22:39,040 00:22:40,520 (APPLAUSE) (APPLAUSE)
393 00:22:45,760 00:22:47,120 Is that you, Sam? It is. Is that you, Sam? It is.
394 00:22:47,320 00:22:49,600 Smarty pants. (LAUGHS) Smarty pants. (LAUGHS)
395 00:22:49,800 00:22:51,400 I learnt from the best. I learnt from the best.
396 00:22:52,560 00:22:54,520 Flawless fishcake, to me. Flawless fishcake, to me.
397 00:22:54,720 00:22:56,840 Flavours were well balanced. Flavours were well balanced.
398 00:22:57,040 00:23:00,480 Accompaniment just worked so well with it. Accompaniment just worked so well with it.
399 00:23:00,680 00:23:02,080 I really enjoyed this. I really enjoyed this.
400 00:23:02,280 00:23:06,920 Apprentice chef Sam, well done. One-nil for Long Chim. Apprentice chef Sam, well done. One-nil for Long Chim.
401 00:23:07,120 00:23:09,160 You happy with Sam's effort? Oh, my gosh, ecstatic. You happy with Sam's effort? Oh, my gosh, ecstatic.
402 00:23:09,360 00:23:12,120 Congratulations, Sam. Thank you. Congratulations, Sam. Thank you.
403 00:23:12,320 00:23:14,000 I'm not getting fired. (ALL LAUGH) I'm not getting fired. (ALL LAUGH)
404 00:23:15,520 00:23:17,720 So, Mark, I know you don't like this part of the night So, Mark, I know you don't like this part of the night
405 00:23:17,920 00:23:19,240 but it is time for you to tell us but it is time for you to tell us
406 00:23:19,440 00:23:20,920 which of these plates on the pass which of these plates on the pass
407 00:23:21,120 00:23:23,160 didn't have you reaching for a second bite didn't have you reaching for a second bite
408 00:23:23,360 00:23:26,240 and who won't be joining us again next time. and who won't be joining us again next time.
409 00:23:26,440 00:23:28,520 Look, this was really hard... Look, this was really hard...
410 00:23:29,840 00:23:32,520 ..but I'm sorry to say... ..but I'm sorry to say...
411 00:23:32,720 00:23:35,280 ..there was one plate that... ..there was one plate that...
412 00:23:35,480 00:23:37,880 ..didn't live up to my expectations.. ..didn't live up to my expectations..
413 00:23:39,280 00:23:41,280 ..and that plate is... ..and that plate is...
414 00:23:43,360 00:23:45,680 It was the mackerel fishcakes. It was the mackerel fishcakes.
415 00:23:45,880 00:23:48,320 Who made the... Oh. (LAUGHS) Who made the... Oh. (LAUGHS)
416 00:23:48,520 00:23:50,760 Emma. It's alright, that's OK. Emma. It's alright, that's OK.
417 00:23:50,960 00:23:53,760 I was just looking for a bit more of a punch I was just looking for a bit more of a punch
418 00:23:53,960 00:23:56,440 but it just didn't quite get there. but it just didn't quite get there.
419 00:23:56,640 00:23:59,840 You've done a great job here. This was a cracking good effort. You've done a great job here. This was a cracking good effort.
420 00:24:00,040 00:24:01,840 (APPLAUSE) (APPLAUSE)
421 00:24:03,840 00:24:07,200 Well, I've been waiting all night to try these fishcakes Well, I've been waiting all night to try these fishcakes
422 00:24:07,400 00:24:08,760 and I'm sure you have too. and I'm sure you have too.
423 00:24:08,960 00:24:10,760 So come on in. Let's try them. So come on in. Let's try them.
424 00:24:18,360 00:24:20,440 Oh, it's fine. Oh, it's fine.
425 00:24:20,640 00:24:23,560 Sam. Thanks, mate. Sam. Thanks, mate.
426 00:24:23,760 00:24:25,040 Mmm, delicious. Mmm, delicious.
427 00:24:25,240 00:24:27,080 MAEVE O'MEARA: Next time on The Chefs' Line... MAEVE O'MEARA: Next time on The Chefs' Line...
428 00:24:27,280 00:24:28,560 Delicious. (CHUCKLES) Delicious. (CHUCKLES)
429 00:24:28,760 00:24:31,360 ..things are going to get hot and spicy... ..things are going to get hot and spicy...
430 00:24:31,560 00:24:32,840 Oh! Oh!
431 00:24:33,040 00:24:34,640 ..with Thai green curry. ..with Thai green curry.
432 00:24:34,840 00:24:39,760 And our home cooks will be facing Long Chim's station chef, Parvit. And our home cooks will be facing Long Chim's station chef, Parvit.
433 00:24:39,960 00:24:41,680 CHEF MEENA: You can do it, Parvit. CHEF MEENA: You can do it, Parvit.