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1 00:00:01,040 00:00:02,800 MAEVE O'MEARA: It's Indian week on The Chefs' Line. MAEVE O'MEARA: It's Indian week on The Chefs' Line.
2 00:00:03,000 00:00:04,280 Yep, that's nice and hot. (CHUCKLES) Yep, that's nice and hot. (CHUCKLES)
3 00:00:04,480 00:00:07,280 And tonight we're making seekh kebabs. And tonight we're making seekh kebabs.
4 00:00:07,480 00:00:09,320 ANUSHREE: I hope they taste the flavours there. ANUSHREE: I hope they taste the flavours there.
5 00:00:09,520 00:00:13,600 Seekh kebabs are a delicious mix of spiced ground meat Seekh kebabs are a delicious mix of spiced ground meat
6 00:00:13,800 00:00:17,640 cooked on skewers and served with a dipping sauce. cooked on skewers and served with a dipping sauce.
7 00:00:17,840 00:00:19,600 I was too short of time last time. I was too short of time last time.
8 00:00:19,800 00:00:21,520 Some of Australia's best home cooks... Some of Australia's best home cooks...
9 00:00:21,720 00:00:23,720 Who's hungry today? CHILDREN: Me! Who's hungry today? CHILDREN: Me!
10 00:00:23,920 00:00:26,040 ..will be putting their culinary skills to the test ..will be putting their culinary skills to the test
11 00:00:26,240 00:00:29,000 against top Indian restaurant Atta. against top Indian restaurant Atta.
12 00:00:29,200 00:00:31,680 HARRY: One word - delicious. HARRY: One word - delicious.
13 00:00:31,880 00:00:33,600 Tonight, the home cooks will face Tonight, the home cooks will face
14 00:00:33,800 00:00:35,680 the second stop in their chefs' line, the second stop in their chefs' line,
15 00:00:35,880 00:00:37,520 station chef Sharry. station chef Sharry.
16 00:00:37,720 00:00:39,840 Make sure it's stable, though. SHARRY: Yes, Chef. Make sure it's stable, though. SHARRY: Yes, Chef.
17 00:00:40,040 00:00:41,440 As the week progresses... As the week progresses...
18 00:00:41,640 00:00:43,600 Onions - they've all gone in my eye! Onions - they've all gone in my eye!
19 00:00:43,800 00:00:45,880 ..the competition will escalate in difficulty ..the competition will escalate in difficulty
20 00:00:46,080 00:00:47,760 from the apprentice, all the way... from the apprentice, all the way...
21 00:00:47,960 00:00:49,480 Good job. A-team! Good job. A-team!
22 00:00:49,680 00:00:51,520 ..to the head chef. ..to the head chef.
23 00:00:51,720 00:00:55,960 Whose kebabs will win them the chance to reach the end... Whose kebabs will win them the chance to reach the end...
24 00:00:57,600 00:00:59,040 ..of The Chefs' Line? ..of The Chefs' Line?
25 00:01:06,720 00:01:09,880 Welcome back to Indian week in the Chefs' Line kitchen! Welcome back to Indian week in the Chefs' Line kitchen!
26 00:01:10,080 00:01:11,640 (CHEERING, APPLAUSE) (CHEERING, APPLAUSE)
27 00:01:11,840 00:01:14,400 Home cooks, you really blew us away last night. Home cooks, you really blew us away last night.
28 00:01:14,600 00:01:16,960 I can't wait to see what you put up tonight. I can't wait to see what you put up tonight.
29 00:01:17,160 00:01:20,680 Sarj, you've got yourself a sweet trophy in front of you. Sarj, you've got yourself a sweet trophy in front of you.
30 00:01:20,880 00:01:22,160 Can you do it again tonight? Can you do it again tonight?
31 00:01:22,360 00:01:24,240 Well, I am hoping to. Well, I am hoping to.
32 00:01:24,440 00:01:26,880 My hot little hands are on this trophy, My hot little hands are on this trophy,
33 00:01:27,080 00:01:29,160 so maybe number two - you never know. so maybe number two - you never know.
34 00:01:29,360 00:01:30,640 BOTH: Wow! BOTH: Wow!
35 00:01:30,840 00:01:32,960 (LAUGHTER) (LAUGHTER)
36 00:01:33,160 00:01:35,720 So tonight's dish, seekh kebabs. So tonight's dish, seekh kebabs.
37 00:01:35,920 00:01:38,880 They're a combination of gorgeous spiced ground meat, They're a combination of gorgeous spiced ground meat,
38 00:01:39,080 00:01:44,480 cooked on skewers, either in a tandoor oven or over hot coals. cooked on skewers, either in a tandoor oven or over hot coals.
39 00:01:45,760 00:01:48,600 Chef Harry, restaurant Atta, good to have you back. Chef Harry, restaurant Atta, good to have you back.
40 00:01:48,800 00:01:50,080 Oh, thank you. Oh, thank you.
41 00:01:50,280 00:01:52,200 There was a win for the home cooks last night. There was a win for the home cooks last night.
42 00:01:52,400 00:01:54,640 Seekh kebabs tonight. You got a good recipe? Seekh kebabs tonight. You got a good recipe?
43 00:01:54,840 00:01:56,400 We've got our own Atta spin on seekh kebab We've got our own Atta spin on seekh kebab
44 00:01:56,600 00:01:58,800 and I'm sure it will be good tonight. and I'm sure it will be good tonight.
45 00:01:59,000 00:02:02,200 Who's the next in your chefs' line to cook tonight? Who's the next in your chefs' line to cook tonight?
46 00:02:02,400 00:02:06,640 We've got our station chef, Sharry, to cook seekh kebab. We've got our station chef, Sharry, to cook seekh kebab.
47 00:02:06,840 00:02:09,120 So, Sharry, a little birdie tells me So, Sharry, a little birdie tells me
48 00:02:09,320 00:02:13,080 you might be related to Head Chef Harry. you might be related to Head Chef Harry.
49 00:02:13,280 00:02:15,240 Yes. He's my brother. Uh, my elder brother. Yes. He's my brother. Uh, my elder brother.
50 00:02:15,440 00:02:17,200 No pressure, right? No pressure at all. No pressure, right? No pressure at all.
51 00:02:17,400 00:02:19,160 (LAUGHTER) (LAUGHTER)
52 00:02:19,360 00:02:21,240 Mark is the man to impress tonight. Mark is the man to impress tonight.
53 00:02:21,440 00:02:23,240 He is our blind judge. He is our blind judge.
54 00:02:23,440 00:02:27,120 He'll be out the back with no idea who cooked what. He'll be out the back with no idea who cooked what.
55 00:02:28,240 00:02:30,840 A spicy kebab - what's not to like? A spicy kebab - what's not to like?
56 00:02:31,040 00:02:32,520 I can't wait. I can't wait.
57 00:02:34,880 00:02:36,760 Good luck! COOKS: Thank you. Good luck! COOKS: Thank you.
58 00:02:36,960 00:02:41,000 Station chef Sharry, home cooks, Station chef Sharry, home cooks,
59 00:02:41,200 00:02:43,760 you have 60 minutes you have 60 minutes
60 00:02:43,960 00:02:48,280 to cook your best version of seekh kebabs and accompaniments. to cook your best version of seekh kebabs and accompaniments.
61 00:02:48,480 00:02:50,600 Let's cook! Let's cook!
62 00:03:00,000 00:03:02,520 Oh, my goodness. You know, after winning that trophy... Oh, my goodness. You know, after winning that trophy...
63 00:03:02,720 00:03:05,960 Can I do it for the second time in a row, you know? Can I do it for the second time in a row, you know?
64 00:03:06,160 00:03:08,160 But I think it's not going to be that easy. But I think it's not going to be that easy.
65 00:03:13,960 00:03:16,080 The home cooks have won last night, The home cooks have won last night,
66 00:03:16,280 00:03:18,080 so, very intense. so, very intense.
67 00:03:18,280 00:03:21,240 I'm 100% confident and mentally prepared. I'm 100% confident and mentally prepared.
68 00:03:21,440 00:03:23,560 I'm ready to go, take up the challenge, I'm ready to go, take up the challenge,
69 00:03:23,760 00:03:25,400 and just beat them. and just beat them.
70 00:03:29,120 00:03:30,720 Today I'm cooking lamb seekh kebab. Today I'm cooking lamb seekh kebab.
71 00:03:30,920 00:03:34,080 I would like to include, uh, a mint yoghurt sauce I would like to include, uh, a mint yoghurt sauce
72 00:03:34,280 00:03:36,680 to balance out the spiciness of the meat. to balance out the spiciness of the meat.
73 00:03:36,880 00:03:39,440 And this is a fantastic sharing dish, And this is a fantastic sharing dish,
74 00:03:39,640 00:03:42,040 because you can make it in bulk because you can make it in bulk
75 00:03:42,240 00:03:44,400 and then plate it up on a massive platter - and then plate it up on a massive platter -
76 00:03:44,600 00:03:46,720 that's the way Indian food is supposed to be eaten. that's the way Indian food is supposed to be eaten.
77 00:03:46,920 00:03:49,800 With Indian cooking, there's no rules and regulations. With Indian cooking, there's no rules and regulations.
78 00:03:50,000 00:03:51,720 It really is a creative way of cooking. It really is a creative way of cooking.
79 00:03:51,920 00:03:54,360 I love coming over to Smita's place. Always good food. I love coming over to Smita's place. Always good food.
80 00:03:55,440 00:03:57,320 To a yummy lunch? Yum. WOMAN: Cheers! To a yummy lunch? Yum. WOMAN: Cheers!
81 00:03:57,520 00:03:59,120 Dink! Dink. Dink! Dink.
82 00:04:00,320 00:04:04,480 The first thing I want to do is to prepare the lamb mince The first thing I want to do is to prepare the lamb mince
83 00:04:04,680 00:04:07,960 and add the spices, so they have time to infuse. and add the spices, so they have time to infuse.
84 00:04:08,160 00:04:10,760 The way I like to approach the flavours The way I like to approach the flavours
85 00:04:10,960 00:04:14,080 is to layer the same ingredient in different forms. is to layer the same ingredient in different forms.
86 00:04:16,520 00:04:18,960 Ground coriander and fresh coriander. Ground coriander and fresh coriander.
87 00:04:20,560 00:04:24,840 I'd use mint in the kebabs and then I'd use mint in the salad. I'd use mint in the kebabs and then I'd use mint in the salad.
88 00:04:25,040 00:04:27,000 MELISSA LEONG: Smita. MELISSA LEONG: Smita.
89 00:04:27,200 00:04:29,600 Hi, Melissa. How are you? Good, thank you. Hi, Melissa. How are you? Good, thank you.
90 00:04:29,800 00:04:31,400 Now, I have a question for you. Now, I have a question for you.
91 00:04:31,600 00:04:34,000 Seekh kebabs are usually cooked over open coals Seekh kebabs are usually cooked over open coals
92 00:04:34,200 00:04:37,520 that give this dish a beautiful smokiness - that give this dish a beautiful smokiness -
93 00:04:37,720 00:04:41,080 what are you going to do to kind of amp up the flavour in your dish? what are you going to do to kind of amp up the flavour in your dish?
94 00:04:41,320 00:04:43,480 Just put a little bit of smoked paprika in there. Ah! Just put a little bit of smoked paprika in there. Ah!
95 00:04:43,720 00:04:45,520 Hopefully, it will work and you'll enjoy it! Yeah! Hopefully, it will work and you'll enjoy it! Yeah!
96 00:04:45,720 00:04:48,000 Wonderful. All the best! Thank you. Wonderful. All the best! Thank you.
97 00:04:51,640 00:04:54,640 So, my dish today is a lamb shish kebab So, my dish today is a lamb shish kebab
98 00:04:54,840 00:04:58,920 with eggplant chutney and red onion, uh, relish. with eggplant chutney and red onion, uh, relish.
99 00:05:00,360 00:05:04,200 There is so much to Indian cooking than meets the eye. There is so much to Indian cooking than meets the eye.
100 00:05:04,400 00:05:09,360 All the spices, the aroma, the flavours, I absolutely adore it. All the spices, the aroma, the flavours, I absolutely adore it.
101 00:05:09,560 00:05:11,280 During growing up, my mother, During growing up, my mother,
102 00:05:11,480 00:05:13,480 every time she would plate up a dish, every time she would plate up a dish,
103 00:05:13,680 00:05:17,520 she would add raw garlic, raw ginger on the table as a condiment. she would add raw garlic, raw ginger on the table as a condiment.
104 00:05:17,720 00:05:20,800 I will incorporate all of that with my smoky eggplant I will incorporate all of that with my smoky eggplant
105 00:05:21,000 00:05:22,680 to make it into like a chutney. to make it into like a chutney.
106 00:05:24,480 00:05:26,240 DAN HONG: Sarj. Hi, Dan. DAN HONG: Sarj. Hi, Dan.
107 00:05:26,440 00:05:27,960 What's this eggplant doing on the flame?! What's this eggplant doing on the flame?!
108 00:05:28,160 00:05:30,560 (LAUGHS) It's my mother's recipe. (LAUGHS) It's my mother's recipe.
109 00:05:30,760 00:05:33,320 She used to actually charcoal it on a charcoal fire. She used to actually charcoal it on a charcoal fire.
110 00:05:33,520 00:05:38,000 That's very smart, because... getting that smoky flavour from the eggplant! That's very smart, because... getting that smoky flavour from the eggplant!
111 00:05:38,240 00:05:41,920 You know what? It's almost like a baba ganoush style thing... Yes. Yes, yes, yes. Absolutely. You know what? It's almost like a baba ganoush style thing... Yes. Yes, yes, yes. Absolutely.
112 00:05:42,160 00:05:45,440 Because, you know, the seekh kebab is almost like a... And it goes well with the lamb. Because, you know, the seekh kebab is almost like a... And it goes well with the lamb.
113 00:05:45,640 00:05:47,200 It's like a shish kebab, right? Yeah. Yeah. It's like a shish kebab, right? Yeah. Yeah.
114 00:05:47,400 00:05:48,800 I've gotta get cooking. (LAUGHS) OK, OK. I've gotta get cooking. (LAUGHS) OK, OK.
115 00:05:49,000 00:05:50,280 Well, I'll let you go. Thank you. Well, I'll let you go. Thank you.
116 00:05:50,520 00:05:52,480 I'm actually jealous I'm not the one tasting. Oh, no! I'm actually jealous I'm not the one tasting. Oh, no!
117 00:05:52,680 00:05:54,360 So, good luck, OK? Thank you. So, good luck, OK? Thank you.
118 00:05:59,760 00:06:04,040 I completely forgot about my mango. (LAUGHS) I completely forgot about my mango. (LAUGHS)
119 00:06:04,240 00:06:06,600 Tonight, I'm going to do a goat seekh kebab Tonight, I'm going to do a goat seekh kebab
120 00:06:06,800 00:06:09,320 with a lassi and salad. with a lassi and salad.
121 00:06:09,520 00:06:11,520 I just love cooking. I enjoy it. I just love cooking. I enjoy it.
122 00:06:11,720 00:06:13,920 I love the whole process of creating. I love the whole process of creating.
123 00:06:14,120 00:06:18,160 With food, you're nourishing someone, and I love to eat as well. (LAUGHS) With food, you're nourishing someone, and I love to eat as well. (LAUGHS)
124 00:06:19,440 00:06:21,080 Every culture, food is very important. Every culture, food is very important.
125 00:06:21,280 00:06:24,840 In India, we also consider it to be divine. In India, we also consider it to be divine.
126 00:06:26,440 00:06:27,920 So, first I marinated my meat So, first I marinated my meat
127 00:06:28,120 00:06:30,280 because that needs to sit for a little while. because that needs to sit for a little while.
128 00:06:31,480 00:06:35,800 Originally, in Lucknow, which is where seekh kebabs come from, Originally, in Lucknow, which is where seekh kebabs come from,
129 00:06:36,000 00:06:37,520 uh, they used beef, uh, they used beef,
130 00:06:37,720 00:06:41,120 but dominantly being Hindus, they wouldn't eat beef meat but dominantly being Hindus, they wouldn't eat beef meat
131 00:06:41,320 00:06:44,240 so they used goat meat instead. so they used goat meat instead.
132 00:06:45,720 00:06:47,120 So, I've set aside the mince So, I've set aside the mince
133 00:06:47,320 00:06:50,720 and then I got down to my tomato lassi. and then I got down to my tomato lassi.
134 00:06:51,880 00:06:53,360 MELISSA LEONG: Anushree! MELISSA LEONG: Anushree!
135 00:06:53,560 00:06:56,320 I'm so excited about the, um... the lassi. I'm so excited about the, um... the lassi.
136 00:06:56,560 00:07:00,360 Now, we... Australians are very familiar with a mango lassi, or, you know... Now, we... Australians are very familiar with a mango lassi, or, you know...
137 00:07:00,560 00:07:02,560 But tomato - that is pure genius. But tomato - that is pure genius.
138 00:07:02,760 00:07:04,040 Where I come from, Nagpur, Where I come from, Nagpur,
139 00:07:04,240 00:07:06,280 we have, uh, temperatures going up to 47, 48 degrees. we have, uh, temperatures going up to 47, 48 degrees.
140 00:07:06,480 00:07:07,760 Wow! Wow!
141 00:07:07,960 00:07:09,640 So, when you have that kind of weather, So, when you have that kind of weather,
142 00:07:09,840 00:07:11,160 you need things to counter that. you need things to counter that.
143 00:07:11,400 00:07:14,680 So, you've just got just over half an hour, so best of luck. OK. Thank you. So, you've just got just over half an hour, so best of luck. OK. Thank you.
144 00:07:16,520 00:07:20,160 To make the lassi, you take tomatoes, chilli... To make the lassi, you take tomatoes, chilli...
145 00:07:21,480 00:07:24,360 ..a bit of black salt, a pinch of sugar ..a bit of black salt, a pinch of sugar
146 00:07:24,560 00:07:28,880 and about three tablespoons of, uh, yoghurt. and about three tablespoons of, uh, yoghurt.
147 00:07:29,080 00:07:34,480 I hope the tomato shines, and it should be, uh, smooth and refreshing. I hope the tomato shines, and it should be, uh, smooth and refreshing.
148 00:07:36,400 00:07:40,280 MAEVE O'MEARA: With restaurant Atta down 1-0 against the home cooks, MAEVE O'MEARA: With restaurant Atta down 1-0 against the home cooks,
149 00:07:40,480 00:07:43,440 the pressure is on station chef Sharry tonight the pressure is on station chef Sharry tonight
150 00:07:43,640 00:07:45,760 to deliver a winning dish. to deliver a winning dish.
151 00:07:45,960 00:07:47,520 Where is my tea towel? Where is my tea towel?
152 00:07:48,760 00:07:50,640 Tonight I'm making lamb seekh kebabs, Tonight I'm making lamb seekh kebabs,
153 00:07:50,840 00:07:52,640 uh, with a beetroot and mint chutney. uh, with a beetroot and mint chutney.
154 00:07:52,840 00:07:56,120 Lamb kebabs - uh, well, the marination's very, very crucial. Lamb kebabs - uh, well, the marination's very, very crucial.
155 00:07:56,320 00:07:59,200 I chop onions, green chillies, uh, ginger and garlic, I chop onions, green chillies, uh, ginger and garlic,
156 00:07:59,400 00:08:01,080 and a bit of coriander as well, and a bit of coriander as well,
157 00:08:01,280 00:08:02,600 uh, into the blender, uh, into the blender,
158 00:08:02,800 00:08:04,520 blitz it up into a nice, smooth consistency. blitz it up into a nice, smooth consistency.
159 00:08:05,840 00:08:07,440 Little bit more? HARRY: Yeah. Little bit more? HARRY: Yeah.
160 00:08:07,640 00:08:10,440 And the spices as well. Yep. Garam masala... And the spices as well. Yep. Garam masala...
161 00:08:10,640 00:08:12,160 And then mix it together, yeah. And then mix it together, yeah.
162 00:08:17,200 00:08:18,640 I rest the lamb. I rest the lamb.
163 00:08:18,840 00:08:21,360 Then, uh, meanwhile, you start with the beetroot chutney. Then, uh, meanwhile, you start with the beetroot chutney.
164 00:08:23,840 00:08:26,720 Lamb kebabs has got the spiciness, it's got the saltiness. Lamb kebabs has got the spiciness, it's got the saltiness.
165 00:08:26,920 00:08:30,000 To cut the saltiness, we thought of introducing beetroot chutney, To cut the saltiness, we thought of introducing beetroot chutney,
166 00:08:30,200 00:08:31,640 which is a bit on the sweeter side. which is a bit on the sweeter side.
167 00:08:33,000 00:08:36,320 Head Chef Harry, how do you feel looking at your little brother? Head Chef Harry, how do you feel looking at your little brother?
168 00:08:36,520 00:08:39,400 Oh, he's making me proud. I think he'll do good. Oh, he's making me proud. I think he'll do good.
169 00:08:39,600 00:08:43,720 What makes the seekh kebab at restaurant Atta so special? What makes the seekh kebab at restaurant Atta so special?
170 00:08:43,920 00:08:46,280 Um, I think the way the seekh kebab is made. Um, I think the way the seekh kebab is made.
171 00:08:46,480 00:08:48,840 Is this, like, a family recipe? Is this, like, a family recipe?
172 00:08:49,040 00:08:52,480 Uh, it's, uh... it's a recipe we've known for a while. Uh, it's, uh... it's a recipe we've known for a while.
173 00:08:52,680 00:08:55,720 Well, goodbye, Chef Harry, and hello, Chef Sharry. Well, goodbye, Chef Harry, and hello, Chef Sharry.
174 00:08:55,920 00:08:57,200 Hello! Hello!
175 00:08:57,400 00:08:58,680 What's this? What's this?
176 00:08:58,880 00:09:00,160 Um, that's beetroot, Um, that's beetroot,
177 00:09:00,360 00:09:02,360 which I've just blitzed with a little salt and honey... which I've just blitzed with a little salt and honey...
178 00:09:02,560 00:09:03,840 Interesting. Interesting.
179 00:09:04,040 00:09:05,880 ..and I'm going to make a beetroot chutney out of it. ..and I'm going to make a beetroot chutney out of it.
180 00:09:06,080 00:09:09,040 I've never actually seen beetroot in Indian cooking before. I've never actually seen beetroot in Indian cooking before.
181 00:09:09,240 00:09:13,000 May... Forgive my ignorance, but is this, uh, very traditional, or...? May... Forgive my ignorance, but is this, uh, very traditional, or...?
182 00:09:13,200 00:09:15,200 Um, we're trying to bring a bit of a modern twist, Um, we're trying to bring a bit of a modern twist,
183 00:09:15,400 00:09:18,600 um, trying to complement the authentic flavours. um, trying to complement the authentic flavours.
184 00:09:18,800 00:09:21,080 It smells amazing, and I can't wait to see It smells amazing, and I can't wait to see
185 00:09:21,280 00:09:24,440 what, uh, restaurant Atta's version of seekh kebab looks like. what, uh, restaurant Atta's version of seekh kebab looks like.
186 00:09:24,640 00:09:26,480 Well, good luck, Chef. Pleasure. Thank you. Well, good luck, Chef. Pleasure. Thank you.
187 00:09:31,400 00:09:32,680 (SARJ LAUGHS) (SARJ LAUGHS)
188 00:09:32,880 00:09:35,480 All those chillies that I've been cutting, and onions, All those chillies that I've been cutting, and onions,
189 00:09:35,680 00:09:37,040 they've all gone in my eye! they've all gone in my eye!
190 00:09:37,240 00:09:39,560 (LAUGHS) Oh, boy. (LAUGHS) Oh, boy.
191 00:09:42,120 00:09:43,960 So, we know what Mark's looking for. Yep. So, we know what Mark's looking for. Yep.
192 00:09:44,160 00:09:48,640 He's looking for that spice, how the meat's cooked, and... He's looking for that spice, how the meat's cooked, and...
193 00:09:48,840 00:09:50,120 The accompaniments! Ah, yes! The accompaniments! Ah, yes!
194 00:09:50,320 00:09:51,840 They're super important! Of course. They're super important! Of course.
195 00:09:52,960 00:09:56,240 What I really love is that Anushree has chosen a meat What I really love is that Anushree has chosen a meat
196 00:09:56,440 00:09:58,560 that no-one else has this evening, which is goat. that no-one else has this evening, which is goat.
197 00:09:58,760 00:10:00,040 Ooh! You love goat. Ooh! You love goat.
198 00:10:00,240 00:10:01,680 I love goat! I love goat!
199 00:10:03,040 00:10:05,800 So, I really like the way Smita is attacking her dish. So, I really like the way Smita is attacking her dish.
200 00:10:06,000 00:10:08,680 She's chosen lamb as her meat of choice, She's chosen lamb as her meat of choice,
201 00:10:08,880 00:10:10,960 and again, it's so logical, right? and again, it's so logical, right?
202 00:10:11,160 00:10:14,240 Lamb barbecue - we love it. We know Mark will love it. Lamb barbecue - we love it. We know Mark will love it.
203 00:10:17,000 00:10:19,400 Glad I'm not judging again. No, me too. (LAUGHS) Glad I'm not judging again. No, me too. (LAUGHS)
204 00:10:19,640 00:10:22,520 It's like, "This one's amazing. And this one's amazing." Yeah. Yeah. It's like, "This one's amazing. And this one's amazing." Yeah. Yeah.
205 00:10:22,720 00:10:24,680 "And this one is also amazing." "And this one is also amazing."
206 00:10:36,160 00:10:38,280 MAEVE O'MEARA: Restaurant Atta's station chef, Sharry, MAEVE O'MEARA: Restaurant Atta's station chef, Sharry,
207 00:10:38,480 00:10:40,960 is up against our three home cooks, is up against our three home cooks,
208 00:10:41,160 00:10:43,400 who are all preparing their own take who are all preparing their own take
209 00:10:43,600 00:10:47,000 on the classic Indian dish seekh kebabs. on the classic Indian dish seekh kebabs.
210 00:10:48,040 00:10:49,760 Tonight's blind judge, Mark, Tonight's blind judge, Mark,
211 00:10:49,960 00:10:53,560 will taste each dish without knowing who cooked what. will taste each dish without knowing who cooked what.
212 00:10:54,600 00:10:56,720 Well, who doesn't like a bit of meat on a stick? Well, who doesn't like a bit of meat on a stick?
213 00:10:56,920 00:11:00,680 It comes in all forms - could be fish, it could be lamb. It comes in all forms - could be fish, it could be lamb.
214 00:11:00,880 00:11:02,720 But it's got to have that spice element through it, But it's got to have that spice element through it,
215 00:11:02,960 00:11:06,200 it can't be too hot, all of those flavours have got to marry well together, it can't be too hot, all of those flavours have got to marry well together,
216 00:11:06,400 00:11:10,040 and a nice accompaniment that's going to make it sing. and a nice accompaniment that's going to make it sing.
217 00:11:12,600 00:11:15,240 I am so happy now, because my eggplants are ready I am so happy now, because my eggplants are ready
218 00:11:15,440 00:11:16,960 and they're smelling beautiful. and they're smelling beautiful.
219 00:11:17,160 00:11:21,600 Now, the next step is, gloves on - I'm going to work with the meat. Now, the next step is, gloves on - I'm going to work with the meat.
220 00:11:21,800 00:11:24,960 I'm going to add in spices, I'm going to add in, uh, salt. I'm going to add in spices, I'm going to add in, uh, salt.
221 00:11:25,160 00:11:27,320 I really hope that there's enough chillies in here, I really hope that there's enough chillies in here,
222 00:11:27,520 00:11:30,080 because Mark did say that he likes spicy food. because Mark did say that he likes spicy food.
223 00:11:30,280 00:11:32,640 Uh, so, I'm going to roll my kebab balls Uh, so, I'm going to roll my kebab balls
224 00:11:32,840 00:11:36,120 in a falafel shape, rather than a long seekh kebab. in a falafel shape, rather than a long seekh kebab.
225 00:11:36,320 00:11:38,360 If I can put many of them on a plate, If I can put many of them on a plate,
226 00:11:38,560 00:11:40,960 you know, so many people will be able to share. you know, so many people will be able to share.
227 00:11:42,400 00:11:48,480 I think cooking is my happiness, and, uh, more so cooking for others. I think cooking is my happiness, and, uh, more so cooking for others.
228 00:11:48,680 00:11:50,080 Guys, it's halfway now, Guys, it's halfway now,
229 00:11:50,280 00:11:53,080 and so far it's looking pretty special, so keep it up. and so far it's looking pretty special, so keep it up.
230 00:11:53,280 00:11:54,800 Where did I put the tongs? Where did I put the tongs?
231 00:11:56,400 00:11:59,320 Where'd I put the tongs? Tongs, tongs, tongs! (LAUGHS) Where'd I put the tongs? Tongs, tongs, tongs! (LAUGHS)
232 00:12:02,560 00:12:05,280 The traditional way to make the seekh, uh... seekh kebabs The traditional way to make the seekh, uh... seekh kebabs
233 00:12:05,480 00:12:08,680 is in a tandoor, and, uh, we don't have tandoors at home. is in a tandoor, and, uh, we don't have tandoors at home.
234 00:12:08,880 00:12:11,920 And so my aunt had this amazing idea - And so my aunt had this amazing idea -
235 00:12:12,120 00:12:14,960 so, she pressure-cooks the seekh, uh... seekh kebabs. so, she pressure-cooks the seekh, uh... seekh kebabs.
236 00:12:17,320 00:12:20,000 So, it, uh... the steam helps it cook faster. So, it, uh... the steam helps it cook faster.
237 00:12:20,200 00:12:21,920 It, uh, keeps the juices in. It, uh, keeps the juices in.
238 00:12:25,720 00:12:29,720 To give it a charcoal flavour, I'm going to try and smoke them. To give it a charcoal flavour, I'm going to try and smoke them.
239 00:12:29,920 00:12:31,720 Once you have a red-hot charcoal, Once you have a red-hot charcoal,
240 00:12:31,920 00:12:34,800 uh, you put your kebabs into a dish uh, you put your kebabs into a dish
241 00:12:35,000 00:12:37,320 and you just put a dollop of ghee over it. and you just put a dollop of ghee over it.
242 00:12:37,520 00:12:39,560 Where's the ghee? Ghee, ghee, ghee. Where's the ghee? Ghee, ghee, ghee.
243 00:12:39,760 00:12:44,680 That gives you a good smoke, which gives the meat a good smoky flavour. That gives you a good smoke, which gives the meat a good smoky flavour.
244 00:12:50,200 00:12:51,960 Smelling amazing! Smelling amazing!
245 00:12:53,640 00:12:56,000 Once all the ingredients in the kebabs are mixed together Once all the ingredients in the kebabs are mixed together
246 00:12:56,200 00:12:58,360 and rested in the fridge for a little while, and rested in the fridge for a little while,
247 00:12:58,560 00:13:03,240 I fry them in ghee to just give it some nutty flavour. I fry them in ghee to just give it some nutty flavour.
248 00:13:03,440 00:13:07,080 I'd like them to be medium to well done. I'd like them to be medium to well done.
249 00:13:07,280 00:13:09,600 So, I wouldn't mind if there was a little bit of pink in there, So, I wouldn't mind if there was a little bit of pink in there,
250 00:13:09,800 00:13:11,520 or only just done. or only just done.
251 00:13:11,720 00:13:13,920 With the sauce that accompanies the lamb kebabs, With the sauce that accompanies the lamb kebabs,
252 00:13:14,120 00:13:15,960 I'm hoping that it will be tangy I'm hoping that it will be tangy
253 00:13:16,160 00:13:18,560 but at the same time is cooling as well. but at the same time is cooling as well.
254 00:13:18,760 00:13:20,360 I'm making that quite spicy, I'm making that quite spicy,
255 00:13:20,560 00:13:23,640 because if the shish kebabs aren't spicy enough... because if the shish kebabs aren't spicy enough...
256 00:13:24,680 00:13:26,200 ..at least the mint sauce will be. ..at least the mint sauce will be.
257 00:13:26,400 00:13:27,680 (MELISSA LAUGHS) (LAUGHS) (MELISSA LAUGHS) (LAUGHS)
258 00:13:27,880 00:13:29,920 This is what you have here? The sauce I'm going to do, yes. This is what you have here? The sauce I'm going to do, yes.
259 00:13:30,160 00:13:33,680 Oh, gorgeous. And so we have some yoghurt and mint and some green chillies? Oh, gorgeous. And so we have some yoghurt and mint and some green chillies?
260 00:13:33,920 00:13:36,760 And chilli, and, um, coriander in there as well. Oh, that looks gorgeous. And chilli, and, um, coriander in there as well. Oh, that looks gorgeous.
261 00:13:36,960 00:13:38,760 It's such a, um... such a happy marriage It's such a, um... such a happy marriage
262 00:13:38,960 00:13:42,120 of savoury and fresh and creamy as well. of savoury and fresh and creamy as well.
263 00:13:42,320 00:13:44,160 I think that'll go really well with the kebabs. I think that'll go really well with the kebabs.
264 00:13:44,360 00:13:45,880 Thank you. Thank you.
265 00:13:46,080 00:13:48,680 I think the home cooks are catching up as well. I think the home cooks are catching up as well.
266 00:13:48,880 00:13:50,320 And they're doing good. And they're doing good.
267 00:14:02,960 00:14:04,560 Once the lamb is on, um, skewers, Once the lamb is on, um, skewers,
268 00:14:04,760 00:14:06,760 turn the fire on, get it on the fire, turn the fire on, get it on the fire,
269 00:14:06,960 00:14:08,520 get it on direct heat. get it on direct heat.
270 00:14:08,720 00:14:10,920 They were just not holding the meat. They were just not holding the meat.
271 00:14:11,120 00:14:12,880 They just kept falling off the skewers. They just kept falling off the skewers.
272 00:14:13,080 00:14:15,320 Uh, maybe because the skewers were new. Uh, maybe because the skewers were new.
273 00:14:21,640 00:14:23,440 Chef. Yes? Chef. Yes?
274 00:14:23,640 00:14:25,360 A little bit of trouble on the first one? A little bit of trouble on the first one?
275 00:14:25,560 00:14:27,840 Yes, yes, definitely, yeah. Bit of a trouble. Yes, yes, definitely, yeah. Bit of a trouble.
276 00:14:28,040 00:14:29,520 But I've got a mix. But I've got a mix.
277 00:14:29,720 00:14:31,280 SHARRY: I always had a backup plan. SHARRY: I always had a backup plan.
278 00:14:31,480 00:14:35,680 I portioned the lamb mince into five, uh... five portions I portioned the lamb mince into five, uh... five portions
279 00:14:35,880 00:14:37,880 and, uh, if the first one wasn't working, and, uh, if the first one wasn't working,
280 00:14:38,080 00:14:39,520 I'd try with the second one. I'd try with the second one.
281 00:14:48,440 00:14:49,800 Guys, there's five minutes left. Guys, there's five minutes left.
282 00:14:50,000 00:14:52,320 You should really be thinking about plating. You should really be thinking about plating.
283 00:14:55,760 00:14:59,120 For the plating up, I... I'm going to use a black plate For the plating up, I... I'm going to use a black plate
284 00:14:59,320 00:15:01,440 because there's a lot of colour in the dish that I'm doing because there's a lot of colour in the dish that I'm doing
285 00:15:01,640 00:15:04,200 and I just really want it to pop out. and I just really want it to pop out.
286 00:15:04,400 00:15:06,400 I'm actually quite concerned about restaurant Atta, I'm actually quite concerned about restaurant Atta,
287 00:15:06,600 00:15:08,840 because they've left everything to the last minute. because they've left everything to the last minute.
288 00:15:12,440 00:15:16,200 You know, the meat, they even sort of put in the oven a bit late. You know, the meat, they even sort of put in the oven a bit late.
289 00:15:21,240 00:15:24,400 I'm happy with the smoky flavour, yep. I'm happy with the smoky flavour, yep.
290 00:15:26,040 00:15:27,560 Chef Sharry! Yes? Chef Sharry! Yes?
291 00:15:27,760 00:15:29,200 You can do it! You can do it!
292 00:15:32,440 00:15:34,360 Finally managed in time. Finally managed in time.
293 00:15:36,320 00:15:38,440 MELISSA LEONG: Yay! Well done, Anushree! Well done! MELISSA LEONG: Yay! Well done, Anushree! Well done!
294 00:15:43,160 00:15:44,440 You should really think about You should really think about
295 00:15:44,640 00:15:47,240 putting your finishing touches on the dishes right now. putting your finishing touches on the dishes right now.
296 00:15:47,440 00:15:50,920 Go, Sarj! Oh, delightful! Nice, Sarj. Looks amazing. Go, Sarj! Oh, delightful! Nice, Sarj. Looks amazing.
297 00:15:55,000 00:15:58,800 Go, Smita. That looks gorgeous. Ooh! That looks really good, Smita. Go, Smita. That looks gorgeous. Ooh! That looks really good, Smita.
298 00:16:02,920 00:16:04,920 Alright, Sharry, plate it up. Smells beautiful. Alright, Sharry, plate it up. Smells beautiful.
299 00:16:05,120 00:16:07,160 ATAR: Keep it medium-rare. Yep, that's it. ATAR: Keep it medium-rare. Yep, that's it.
300 00:16:07,360 00:16:08,840 Keep going! Keep cracking! Yay! Keep going! Keep cracking! Yay!
301 00:16:09,040 00:16:10,320 OK, one more. OK, one more.
302 00:16:10,520 00:16:11,800 Go, go, go! Yay! Go, go, go! Yay!
303 00:16:12,000 00:16:13,840 One more, one more, one more. Alright. One more, one more, one more. Alright.
304 00:16:14,040 00:16:16,880 When I heard that, uh, Chef Sharry was running behind time, When I heard that, uh, Chef Sharry was running behind time,
305 00:16:17,080 00:16:18,440 we had to cheer him on. we had to cheer him on.
306 00:16:18,640 00:16:19,800 Nearly done! Nearly done!
307 00:16:20,000 00:16:21,720 Alright, solid, solid. Alright, solid, solid.
308 00:16:21,920 00:16:23,200 Come on, Chef! Come on, Chef!
309 00:16:23,400 00:16:26,480 (COOKS CHEER AND APPLAUD) Yes! Come on! (COOKS CHEER AND APPLAUD) Yes! Come on!
310 00:16:26,680 00:16:31,040 (ALL CHEER AND APPLAUD) (ALL CHEER AND APPLAUD)
311 00:16:32,600 00:16:34,040 DAN HONG: Awesome! DAN HONG: Awesome!
312 00:16:38,040 00:16:39,480 Well done, Sharry. Well done, Sharry.
313 00:16:39,680 00:16:41,680 Whoo! Yay! (LAUGHS) Whoo! Yay! (LAUGHS)
314 00:16:41,880 00:16:43,160 Yay! Yay!
315 00:16:53,760 00:16:57,880 MAEVE O'MEARA: All of our home cooks have served up their best seekh kebabs. MAEVE O'MEARA: All of our home cooks have served up their best seekh kebabs.
316 00:16:58,080 00:17:00,880 Now it's time for our blind tasting judge, Mark, Now it's time for our blind tasting judge, Mark,
317 00:17:01,080 00:17:03,520 to sample all the dishes. to sample all the dishes.
318 00:17:03,720 00:17:05,000 MARK OLIVE: Love a good kebab. MARK OLIVE: Love a good kebab.
319 00:17:05,200 00:17:06,520 It's got to be nice and moist. It's got to be nice and moist.
320 00:17:06,720 00:17:09,240 It's got to have lots of spice in it, especially a seekh kebab. It's got to have lots of spice in it, especially a seekh kebab.
321 00:17:09,440 00:17:12,080 It's got to have a little bit of heat to it, It's got to have a little bit of heat to it,
322 00:17:12,280 00:17:14,640 but something cooling to go with it, as well. but something cooling to go with it, as well.
323 00:17:21,360 00:17:23,120 Wow. Smells nice out here. Wow. Smells nice out here.
324 00:17:23,320 00:17:24,840 DAN HONG: Welcome back, Mark. DAN HONG: Welcome back, Mark.
325 00:17:25,040 00:17:27,480 I hope you're hungry. Starving. I hope you're hungry. Starving.
326 00:17:27,680 00:17:30,480 What an exciting spread. What an exciting spread.
327 00:17:30,680 00:17:32,960 Really, really nice, visually. Really, really nice, visually.
328 00:17:36,120 00:17:38,280 Let's make a start. Which plate are we tasting first? Let's make a start. Which plate are we tasting first?
329 00:17:38,520 00:17:41,240 Or, which plate are YOU tasting first? It's about time. Or, which plate are YOU tasting first? It's about time.
330 00:17:41,440 00:17:42,760 Let's head up here. Let's head up here.
331 00:17:42,960 00:17:44,720 (MELISSA LAUGHS) Alright. (MELISSA LAUGHS) Alright.
332 00:17:46,280 00:17:49,680 These are lamb seekh kebabs with onion relish. These are lamb seekh kebabs with onion relish.
333 00:17:49,880 00:17:51,240 Nice, big, chunky kebabs. Nice, big, chunky kebabs.
334 00:17:51,440 00:17:53,720 Nice colour on the outside. Nice colour on the outside.
335 00:17:53,920 00:17:56,680 (SNIFFS) Nice aroma coming off that, as well. (SNIFFS) Nice aroma coming off that, as well.
336 00:18:02,880 00:18:03,920 Mm. Mm.
337 00:18:04,960 00:18:06,240 Looks so good. Looks so good.
338 00:18:06,440 00:18:07,960 You look so happy. You look so happy.
339 00:18:08,160 00:18:11,360 You're, like, in your carnivore happy place. (LAUGHS) You're, like, in your carnivore happy place. (LAUGHS)
340 00:18:11,560 00:18:14,400 Look, it's a great balance, the spice. Look, it's a great balance, the spice.
341 00:18:14,600 00:18:17,560 Look at the colours in that - really vibrant. Look at the colours in that - really vibrant.
342 00:18:17,760 00:18:19,720 That's an eggplant chutney. That's an eggplant chutney.
343 00:18:21,400 00:18:24,280 Not bad. Just could've had a little bit more of a kick. Not bad. Just could've had a little bit more of a kick.
344 00:18:24,480 00:18:26,640 But, um, pleasant. Really pleasant. But, um, pleasant. Really pleasant.
345 00:18:28,280 00:18:29,680 The name of this dish is The name of this dish is
346 00:18:29,880 00:18:34,840 lamb seekh kebabs with beetroot and mint chutneys. lamb seekh kebabs with beetroot and mint chutneys.
347 00:18:35,040 00:18:37,320 It looks really stylish. It looks really stylish.
348 00:18:37,520 00:18:40,040 Great presentation. Can't wait to taste it. Great presentation. Can't wait to taste it.
349 00:18:47,320 00:18:48,760 Great balance of flavour. Great balance of flavour.
350 00:18:48,960 00:18:50,880 The meat's cooked well. The meat's cooked well.
351 00:18:51,080 00:18:52,360 Ooh, that's nice. Ooh, that's nice.
352 00:18:52,560 00:18:54,120 Not too over...? Not too over. Not too over...? Not too over.
353 00:18:54,320 00:18:56,320 You look so happy. (LAUGHS) You look so happy. (LAUGHS)
354 00:18:57,600 00:18:59,440 It's tasty. It's nice. It's tasty. It's nice.
355 00:19:01,240 00:19:03,800 And you know what, I'd probably eat this all on its own. And you know what, I'd probably eat this all on its own.
356 00:19:05,600 00:19:09,400 This is goat seekh kebab with lassi and salad. This is goat seekh kebab with lassi and salad.
357 00:19:09,600 00:19:12,480 I love goat. One of my favourite meats. I love goat. One of my favourite meats.
358 00:19:16,400 00:19:18,760 But what I'm seeing here - they're solid. But what I'm seeing here - they're solid.
359 00:19:20,000 00:19:21,760 I'm struggling to get the fork in. I'm struggling to get the fork in.
360 00:19:27,520 00:19:29,400 Look, overdone. Look, overdone.
361 00:19:30,440 00:19:32,640 Wash it down with some lassi. Wash it down with some lassi.
362 00:19:32,840 00:19:34,520 It's like a shot, isn't it? It's like a shot, isn't it?
363 00:19:38,720 00:19:41,720 The lassi - great, inventive. The lassi - great, inventive.
364 00:19:41,960 00:19:45,000 It's a pity about the goat - just hasn't got that little bit of moisture and give. It's a pity about the goat - just hasn't got that little bit of moisture and give.
365 00:19:45,200 00:19:47,800 But for creativeness, impressive. But for creativeness, impressive.
366 00:19:49,840 00:19:51,520 OK, let's move up here. OK, let's move up here.
367 00:19:52,960 00:19:57,320 These are lamb seekh kebabs with salad and onions. These are lamb seekh kebabs with salad and onions.
368 00:19:57,520 00:19:59,520 It's a gorgeous colour. It's a gorgeous colour.
369 00:19:59,720 00:20:01,080 Yeah, beautiful. Yeah, beautiful.
370 00:20:01,280 00:20:03,840 Simple - which is nice to see sometimes. Simple - which is nice to see sometimes.
371 00:20:04,040 00:20:05,840 I'm a plain person, sometimes like that. I'm a plain person, sometimes like that.
372 00:20:06,040 00:20:09,800 Oh, Mark Olive, you are anything other than plain! (LAUGHS) Oh, Mark Olive, you are anything other than plain! (LAUGHS)
373 00:20:14,320 00:20:17,200 The balance of spice in there - interesting. The balance of spice in there - interesting.
374 00:20:17,400 00:20:19,840 What about with the, um... the sauce? What about with the, um... the sauce?
375 00:20:22,400 00:20:23,320 Ooh! Ooh!
376 00:20:23,520 00:20:25,600 No, there's a lot of heat in that. Yep. No, there's a lot of heat in that. Yep.
377 00:20:25,800 00:20:27,880 You don't just eat it on its own! (LAUGHS) You don't just eat it on its own! (LAUGHS)
378 00:20:28,920 00:20:32,320 You know what? Overall, look, great, great job. You know what? Overall, look, great, great job.
379 00:20:32,560 00:20:36,840 Alright, Mark, best plate on the pass - what are you thinking, mate? Alright, Mark, best plate on the pass - what are you thinking, mate?
380 00:20:37,040 00:20:39,240 I think I know what my choice is. I think I know what my choice is.
381 00:20:46,920 00:20:50,560 MAEVE O'MEARA: It's Indian week, and Station Chef Sharry MAEVE O'MEARA: It's Indian week, and Station Chef Sharry
382 00:20:50,760 00:20:55,840 is up against our three home cooks in a seekh kebab battle. is up against our three home cooks in a seekh kebab battle.
383 00:20:56,040 00:21:00,040 Blind judge Mark has tried all four dishes Blind judge Mark has tried all four dishes
384 00:21:00,240 00:21:02,280 without knowing who cooked what, without knowing who cooked what,
385 00:21:02,480 00:21:05,240 and now it's time for his decision. and now it's time for his decision.
386 00:21:13,400 00:21:15,440 Another blockbuster cook-off. Another blockbuster cook-off.
387 00:21:16,480 00:21:19,600 But who will have that Bollywood ending? But who will have that Bollywood ending?
388 00:21:19,800 00:21:23,040 (LAUGHTER) (LAUGHTER)
389 00:21:23,240 00:21:27,000 Station Chef Sharry, how was it cooking against Station Chef Sharry, how was it cooking against
390 00:21:27,200 00:21:29,520 incredible home cooks of this calibre tonight? incredible home cooks of this calibre tonight?
391 00:21:29,720 00:21:31,160 They've done a great job, They've done a great job,
392 00:21:31,360 00:21:33,440 but I think I'm going to beat them this time. but I think I'm going to beat them this time.
393 00:21:33,640 00:21:38,160 (COOKS LAUGH) Alright. Very confident. Love it. (COOKS LAUGH) Alright. Very confident. Love it.
394 00:21:39,280 00:21:42,600 For myself, it was about the three elements. For myself, it was about the three elements.
395 00:21:43,640 00:21:45,600 It was the kebab itself... It was the kebab itself...
396 00:21:47,840 00:21:49,880 ..and the mixture of those spices... ..and the mixture of those spices...
397 00:21:50,920 00:21:52,200 ..but not only that - ..but not only that -
398 00:21:52,400 00:21:55,360 the accompaniments that sat on the plate as well. the accompaniments that sat on the plate as well.
399 00:21:58,160 00:22:00,880 Look, I was spoilt for choice tonight, Look, I was spoilt for choice tonight,
400 00:22:01,080 00:22:03,680 and the best plate on the pass is... and the best plate on the pass is...
401 00:22:07,840 00:22:09,840 Look, I was spoilt for choice tonight... Look, I was spoilt for choice tonight...
402 00:22:11,280 00:22:14,040 ..and the best plate on the pass is... ..and the best plate on the pass is...
403 00:22:17,120 00:22:22,680 ..the lamb meat kebab with the mint and beetroot chutney. ..the lamb meat kebab with the mint and beetroot chutney.
404 00:22:22,880 00:22:25,080 (CHEERING, APPLAUSE) (CHEERING, APPLAUSE)
405 00:22:26,560 00:22:29,760 Yeah! (LAUGHS) Yeah! (LAUGHS)
406 00:22:31,440 00:22:33,360 Well done, Sharry. How do you feel? Well done, Sharry. How do you feel?
407 00:22:33,560 00:22:34,840 Right now, I'm so excited. Right now, I'm so excited.
408 00:22:35,040 00:22:36,840 You've seen my excitement with my team. You've seen my excitement with my team.
409 00:22:37,040 00:22:39,880 I think it was just going on. Yeah. I think it was just going on. Yeah.
410 00:22:40,080 00:22:41,600 Alright, it's one for one. Alright, it's one for one.
411 00:22:41,800 00:22:43,960 How are you feeling, Head Chef Harry? How are you feeling, Head Chef Harry?
412 00:22:44,160 00:22:46,000 Oh, I can't be... can't be proud enough. Oh, I can't be... can't be proud enough.
413 00:22:46,200 00:22:48,040 I mean, he's made not only the restaurant I mean, he's made not only the restaurant
414 00:22:48,240 00:22:50,120 but also the family proud, I'm sure. but also the family proud, I'm sure.
415 00:22:50,320 00:22:51,880 Very happy. Very happy.
416 00:22:53,880 00:22:57,120 So, Mark, tonight, which plate on the pass So, Mark, tonight, which plate on the pass
417 00:22:57,320 00:22:59,280 didn't quite set your world on fire? didn't quite set your world on fire?
418 00:23:01,000 00:23:04,280 This was really hard, 'cause they were all great. This was really hard, 'cause they were all great.
419 00:23:05,360 00:23:07,880 The dish that didn't live up to my expectations... The dish that didn't live up to my expectations...
420 00:23:09,920 00:23:12,880 ..was the goat kebabs, lassi and salad. ..was the goat kebabs, lassi and salad.
421 00:23:13,080 00:23:14,760 No worries. I'm so sorry. No worries. I'm so sorry.
422 00:23:14,960 00:23:20,640 Look, so many positives about this plate, but it was just a bit dry. Look, so many positives about this plate, but it was just a bit dry.
423 00:23:20,840 00:23:23,560 I think I'm just blessed to have this opportunity, I think I'm just blessed to have this opportunity,
424 00:23:23,760 00:23:26,160 and it was great to meet all of you and cook for you. and it was great to meet all of you and cook for you.
425 00:23:26,360 00:23:28,000 Maybe next time I'll cook better for you. Maybe next time I'll cook better for you.
426 00:23:28,200 00:23:29,640 (LAUGHS) (LAUGHS)
427 00:23:29,840 00:23:31,480 So sorry that you're heading home, Anushree, So sorry that you're heading home, Anushree,
428 00:23:31,680 00:23:33,400 but final congratulations but final congratulations
429 00:23:33,600 00:23:36,280 to Station Chef Sharry and restaurant Atta - to Station Chef Sharry and restaurant Atta -
430 00:23:36,480 00:23:37,760 a win on the board. a win on the board.
431 00:23:37,960 00:23:39,760 Now let's come up and try these kebabs! Now let's come up and try these kebabs!
432 00:23:39,960 00:23:41,600 (CHEERING) (CHEERING)
433 00:23:42,680 00:23:44,360 I've got to try yours. (LAUGHS) I've got to try yours. (LAUGHS)
434 00:23:44,560 00:23:46,480 Thanks. Go for it. Thanks. Go for it.
435 00:23:48,320 00:23:49,280 Yay! Yay!
436 00:23:50,320 00:23:51,600 Mmm! Yum. Mmm! Yum.
437 00:23:51,800 00:23:53,440 Such a diversity on the same dish. Such a diversity on the same dish.
438 00:23:53,640 00:23:55,080 SHARRY: What a relief. SHARRY: What a relief.
439 00:23:56,120 00:23:58,040 MAEVE O'MEARA: Next time on The Chefs' Line, MAEVE O'MEARA: Next time on The Chefs' Line,
440 00:23:58,240 00:24:02,600 it's time for a sweet treat, with Indian spiced milk desserts. it's time for a sweet treat, with Indian spiced milk desserts.
441 00:24:02,800 00:24:03,880 Yum. Yum.
442 00:24:04,080 00:24:08,480 And our home cooks will be facing restaurant Atta's sous chef, Atar. And our home cooks will be facing restaurant Atta's sous chef, Atar.
443 00:24:08,680 00:24:10,560 HARRY: I would serve that in my restaurant. HARRY: I would serve that in my restaurant.