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1 00:00:01,040 00:00:03,120 MAEVE O'MEARA: It's Indian Week on The Chefs' Line. MAEVE O'MEARA: It's Indian Week on The Chefs' Line.
2 00:00:03,320 00:00:04,200 Yum. Yum.
3 00:00:04,400 00:00:09,040 And tonight, we're in for a treat with Indian spiced milk desserts. And tonight, we're in for a treat with Indian spiced milk desserts.
4 00:00:09,240 00:00:11,200 Ah, got it! Ah, got it!
5 00:00:11,400 00:00:13,160 Using milk as the base, Using milk as the base,
6 00:00:13,360 00:00:19,200 these desserts are a delicate balance of spices, sweetness and texture. these desserts are a delicate balance of spices, sweetness and texture.
7 00:00:19,400 00:00:21,120 And some colour on the plate as well. And some colour on the plate as well.
8 00:00:21,320 00:00:23,720 Some of Australia's best home cooks Some of Australia's best home cooks
9 00:00:23,920 00:00:25,960 will be putting their culinary skills to the test will be putting their culinary skills to the test
10 00:00:26,160 00:00:29,400 against top Melbourne restaurant Atta. against top Melbourne restaurant Atta.
11 00:00:29,600 00:00:31,680 MAN: One word - delicious. MAN: One word - delicious.
12 00:00:31,880 00:00:35,320 And tonight, our home cooks are facing the third stop And tonight, our home cooks are facing the third stop
13 00:00:35,520 00:00:38,880 in their chefs' line, sous-chef Atar. in their chefs' line, sous-chef Atar.
14 00:00:39,080 00:00:41,880 Are you happy with the presentation? Yes. Are you happy with the presentation? Yes.
15 00:00:42,080 00:00:43,360 As the week progresses, As the week progresses,
16 00:00:43,560 00:00:46,200 the competition will escalate in difficulty the competition will escalate in difficulty
17 00:00:46,400 00:00:48,280 from the apprentice all the way... from the apprentice all the way...
18 00:00:48,480 00:00:50,000 Good job. A-team! Good job. A-team!
19 00:00:50,200 00:00:51,840 ..to the head chef. ..to the head chef.
20 00:00:52,040 00:00:55,520 Which spiced milk dessert will win them the chance Which spiced milk dessert will win them the chance
21 00:00:55,720 00:00:59,160 to reach the end of the chefs' line? to reach the end of the chefs' line?
22 00:01:04,480 00:01:05,920 DAN HONG: Home cooks and chefs, DAN HONG: Home cooks and chefs,
23 00:01:06,120 00:01:07,720 welcome back to the Chefs' Line Kitchen welcome back to the Chefs' Line Kitchen
24 00:01:07,920 00:01:09,520 for the third night of Indian Week. for the third night of Indian Week.
25 00:01:09,720 00:01:11,840 Yes! Yes!
26 00:01:13,560 00:01:16,840 Sarj, I see that trophy. How bad do you want another one? Sarj, I see that trophy. How bad do you want another one?
27 00:01:17,040 00:01:20,760 I tell you, the chefs are telling me they've got it in the bag, I tell you, the chefs are telling me they've got it in the bag,
28 00:01:20,960 00:01:23,160 but wait until you see what's on my plate! but wait until you see what's on my plate!
29 00:01:23,360 00:01:25,800 (ALL LAUGH AND EXCLAIM) (ALL LAUGH AND EXCLAIM)
30 00:01:27,800 00:01:32,080 Restaurant Atta, Head Chef Harry, it's 1-1. Restaurant Atta, Head Chef Harry, it's 1-1.
31 00:01:32,280 00:01:34,760 So, who's next to face the home cooks? So, who's next to face the home cooks?
32 00:01:34,960 00:01:38,800 So, tonight, I've got my sous-chef, Chef Atar, So, tonight, I've got my sous-chef, Chef Atar,
33 00:01:39,000 00:01:40,360 cooking a sweet dessert. cooking a sweet dessert.
34 00:01:40,560 00:01:44,640 Sous-chef Atar, does the restaurant have something special cooking? Sous-chef Atar, does the restaurant have something special cooking?
35 00:01:44,840 00:01:47,480 Yeah, obviously there's something different we'll put on that. Yeah, obviously there's something different we'll put on that.
36 00:01:47,680 00:01:49,600 But it's a secret, we will not tell anyone. But it's a secret, we will not tell anyone.
37 00:01:49,800 00:01:51,320 Oh! Oh!
38 00:01:51,520 00:01:54,080 I love secrets buried in desserts. Yeah. I love secrets buried in desserts. Yeah.
39 00:01:54,280 00:01:56,400 Sous-chef Atar, please step up. Sous-chef Atar, please step up.
40 00:01:56,600 00:01:58,280 Thank you. Thank you.
41 00:01:58,480 00:02:00,240 Restaurant Atta, please take your seats. Restaurant Atta, please take your seats.
42 00:02:00,440 00:02:01,880 Thank you. Thank you.
43 00:02:03,840 00:02:09,040 Home cooks, all week you've shown us your much-loved family recipes Home cooks, all week you've shown us your much-loved family recipes
44 00:02:09,240 00:02:10,920 and cooked with such passion. and cooked with such passion.
45 00:02:12,320 00:02:15,480 And now you've made it halfway through the competition. And now you've made it halfway through the competition.
46 00:02:15,680 00:02:16,880 Congratulations. Congratulations.
47 00:02:17,080 00:02:19,560 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
48 00:02:22,600 00:02:24,800 Best of luck to both of our home cooks. Best of luck to both of our home cooks.
49 00:02:25,000 00:02:26,720 BOTH: Thank you. BOTH: Thank you.
50 00:02:26,920 00:02:28,840 With all these sweet treats in the kitchen tonight, With all these sweet treats in the kitchen tonight,
51 00:02:29,040 00:02:31,960 there's no way I'm leaving, so, Dan, you're out of here. there's no way I'm leaving, so, Dan, you're out of here.
52 00:02:32,160 00:02:33,720 Awesome. Awesome.
53 00:02:33,920 00:02:35,320 See you, blind judge. See you, blind judge.
54 00:02:35,520 00:02:36,920 Good luck, guys. Good luck, guys.
55 00:02:37,120 00:02:39,720 Sous-chef Atar and our home cooks, Sous-chef Atar and our home cooks,
56 00:02:39,920 00:02:43,480 we want to see your best spiced milk desserts. we want to see your best spiced milk desserts.
57 00:02:43,680 00:02:47,000 You have 60 minutes. Let's cook! You have 60 minutes. Let's cook!
58 00:02:57,560 00:03:01,720 What I love about this challenge being a spiced milk dessert challenge What I love about this challenge being a spiced milk dessert challenge
59 00:03:01,920 00:03:04,560 is that there are literally dozens of recipes all across India... is that there are literally dozens of recipes all across India...
60 00:03:04,760 00:03:06,040 There's heaps and heaps. There's heaps and heaps.
61 00:03:06,240 00:03:08,480 ..that use milk as a base for the dessert. ..that use milk as a base for the dessert.
62 00:03:08,680 00:03:11,080 So, you can see anything from a biscuit So, you can see anything from a biscuit
63 00:03:11,280 00:03:13,440 to a pannacotta-type dessert to a pannacotta-type dessert
64 00:03:13,640 00:03:16,880 or a rice pudding-type dessert or an ice-cream even. or a rice pudding-type dessert or an ice-cream even.
65 00:03:17,080 00:03:21,080 It's really just coming down to the infusion of spices, It's really just coming down to the infusion of spices,
66 00:03:21,280 00:03:25,000 the balance of that sweetness and how they choose to present it as well. the balance of that sweetness and how they choose to present it as well.
67 00:03:25,200 00:03:27,760 This challenge opens the door for anything they want to put up really. This challenge opens the door for anything they want to put up really.
68 00:03:27,960 00:03:30,240 Absolutely, yeah. And that's what it's all about. Absolutely, yeah. And that's what it's all about.
69 00:03:36,160 00:03:37,440 My name is Sarj. My name is Sarj.
70 00:03:37,640 00:03:41,960 Tonight, I am going to cook spicy chai tea jelly Tonight, I am going to cook spicy chai tea jelly
71 00:03:42,160 00:03:44,000 with Chantilly cream. with Chantilly cream.
72 00:03:44,200 00:03:48,840 So, what I thought, I'll do a modern take on the chai tea So, what I thought, I'll do a modern take on the chai tea
73 00:03:49,040 00:03:51,480 that I used to drink in abundance during my childhood, that I used to drink in abundance during my childhood,
74 00:03:51,680 00:03:56,400 and do a dessert more like you would eat it rather than drink it. and do a dessert more like you would eat it rather than drink it.
75 00:03:56,600 00:03:59,640 I am originally from Kuala Lumpur, Malaysia. I am originally from Kuala Lumpur, Malaysia.
76 00:03:59,840 00:04:01,160 Who's hungry? Who's hungry?
77 00:04:01,360 00:04:06,000 But all of my cooking stems from my mother's upbringing. But all of my cooking stems from my mother's upbringing.
78 00:04:07,240 00:04:10,680 The judges told me that I really need to create a spicy dessert, The judges told me that I really need to create a spicy dessert,
79 00:04:10,880 00:04:13,360 so I thought chai tea might be the ideal thing. so I thought chai tea might be the ideal thing.
80 00:04:13,560 00:04:16,800 In that pot, I need that milk and I need that water, In that pot, I need that milk and I need that water,
81 00:04:17,000 00:04:19,680 and then to it I need to add all these spices. and then to it I need to add all these spices.
82 00:04:19,880 00:04:25,080 Cloves, black tea, cardamom, ginger, cinnamon quills, you know. Cloves, black tea, cardamom, ginger, cinnamon quills, you know.
83 00:04:25,280 00:04:27,920 DAN HONG: They've got to use those spices because it's Indian Week, DAN HONG: They've got to use those spices because it's Indian Week,
84 00:04:28,120 00:04:29,520 they've got to use milk. they've got to use milk.
85 00:04:29,720 00:04:31,960 The main thing I'm looking for is their creativity. The main thing I'm looking for is their creativity.
86 00:04:32,160 00:04:34,560 I'm looking for their own unique spin on the dessert. I'm looking for their own unique spin on the dessert.
87 00:04:34,760 00:04:37,880 Different regions of India have got their own taste to it, Different regions of India have got their own taste to it,
88 00:04:38,080 00:04:39,840 but the one that I am making especially, but the one that I am making especially,
89 00:04:40,040 00:04:43,840 it has got condensed milk, like my family used to love it. it has got condensed milk, like my family used to love it.
90 00:04:44,040 00:04:49,080 Something spicy, milky and at the same time yummy. Something spicy, milky and at the same time yummy.
91 00:04:49,280 00:04:50,960 I'm going to give it a shot. I'm going to give it a shot.
92 00:04:56,640 00:04:59,720 So, my name is Smita. I'm from Melbourne. So, my name is Smita. I'm from Melbourne.
93 00:04:59,920 00:05:03,760 Tonight, I'm making kulfi ice-cream, or my take on it anyway. Tonight, I'm making kulfi ice-cream, or my take on it anyway.
94 00:05:03,960 00:05:09,080 I'm planning to serve it with some spicy crumb, with some pomegranates I'm planning to serve it with some spicy crumb, with some pomegranates
95 00:05:09,280 00:05:11,840 and some beautiful flowers to show it off. and some beautiful flowers to show it off.
96 00:05:12,040 00:05:14,160 I think cooking's my creative outlet I think cooking's my creative outlet
97 00:05:14,360 00:05:17,560 because my profession is an accounting background. because my profession is an accounting background.
98 00:05:17,760 00:05:20,200 I watched Grandma and Grandad cook quite a lot I watched Grandma and Grandad cook quite a lot
99 00:05:20,400 00:05:24,560 and sort of realised that I've actually picked up Indian cooking and sort of realised that I've actually picked up Indian cooking
100 00:05:24,760 00:05:26,320 by sight and smell. by sight and smell.
101 00:05:26,520 00:05:29,880 Well, kulfi ice-cream normally takes quite a long time Well, kulfi ice-cream normally takes quite a long time
102 00:05:30,080 00:05:31,360 because you have to reduce milk. because you have to reduce milk.
103 00:05:31,560 00:05:33,920 Now, given the time constraint I've found a short cut. Now, given the time constraint I've found a short cut.
104 00:05:34,120 00:05:36,480 I'm going to use a whipped cream instead. I'm going to use a whipped cream instead.
105 00:05:36,680 00:05:40,040 To make the kulfi ice-cream, I whip up some cream To make the kulfi ice-cream, I whip up some cream
106 00:05:40,240 00:05:43,200 with some condensed milk and set that aside, with some condensed milk and set that aside,
107 00:05:43,400 00:05:46,000 and then prepare the nuts and saffron. and then prepare the nuts and saffron.
108 00:05:46,200 00:05:47,480 There's two elements, There's two elements,
109 00:05:47,680 00:05:50,080 there's spices going into the ice-cream, there's spices going into the ice-cream,
110 00:05:50,280 00:05:51,880 which is the cardamom and the saffron, which is the cardamom and the saffron,
111 00:05:52,080 00:05:55,120 and then with the crumb, I've got ginger and the nutmeg. and then with the crumb, I've got ginger and the nutmeg.
112 00:05:55,320 00:05:58,920 The purpose of the spice crumb is to add some colour The purpose of the spice crumb is to add some colour
113 00:05:59,120 00:06:00,560 and some beautiful aromas and some beautiful aromas
114 00:06:00,760 00:06:03,840 and also to add some crunch to the ice-cream. and also to add some crunch to the ice-cream.
115 00:06:04,040 00:06:06,560 And the crumb is sort of a take on the Western side, And the crumb is sort of a take on the Western side,
116 00:06:06,760 00:06:10,440 so it's really East meets West and so hopefully that's creative. so it's really East meets West and so hopefully that's creative.
117 00:06:19,280 00:06:21,480 MAEVE O'MEARA: Sous-chef Atar from restaurant Atta MAEVE O'MEARA: Sous-chef Atar from restaurant Atta
118 00:06:21,680 00:06:26,360 is working on a spiced milk dessert called saffron shree khurma. is working on a spiced milk dessert called saffron shree khurma.
119 00:06:26,560 00:06:30,680 Saffron shree khurma is made up of noodles in a spicy milk. Saffron shree khurma is made up of noodles in a spicy milk.
120 00:06:30,880 00:06:34,960 I am making saffron shree khurma, for that I am boiling the milk. I am making saffron shree khurma, for that I am boiling the milk.
121 00:06:35,160 00:06:38,440 This recipe comes from Afghanistan. This recipe comes from Afghanistan.
122 00:06:38,640 00:06:40,960 HARRY: It's not even Indian, but it's been inherited by Indians HARRY: It's not even Indian, but it's been inherited by Indians
123 00:06:41,160 00:06:42,920 because of the migration and so on. because of the migration and so on.
124 00:06:43,120 00:06:45,480 ATAR: You've got the cashews, you've got the almonds. ATAR: You've got the cashews, you've got the almonds.
125 00:06:45,680 00:06:49,840 I think the pistachios come really good there. Nice and salt. I think the pistachios come really good there. Nice and salt.
126 00:06:51,720 00:06:54,400 A mix of nuts and dates fried in ghee A mix of nuts and dates fried in ghee
127 00:06:54,600 00:06:56,960 creates the flavour base for this dessert. creates the flavour base for this dessert.
128 00:06:57,160 00:06:58,720 Yep, that's looking good. Yep, that's looking good.
129 00:06:58,920 00:07:01,280 Which will be combined with vermicelli noodles Which will be combined with vermicelli noodles
130 00:07:01,480 00:07:03,240 in saffron-infused milk. in saffron-infused milk.
131 00:07:03,440 00:07:06,640 I think they know I can do it, so they are relaxed here. I think they know I can do it, so they are relaxed here.
132 00:07:06,840 00:07:08,520 (LAUGHS) (LAUGHS)
133 00:07:10,200 00:07:11,760 MELISSA LEONG: How is Atar going? MELISSA LEONG: How is Atar going?
134 00:07:11,960 00:07:14,680 You had a lot of confidence going into this cook this evening. You had a lot of confidence going into this cook this evening.
135 00:07:14,880 00:07:17,600 I think as long as he makes sure it's not too sweet. I think as long as he makes sure it's not too sweet.
136 00:07:17,800 00:07:18,600 Yes. Yes.
137 00:07:18,800 00:07:20,600 And vermicelli is not overcooked. And vermicelli is not overcooked.
138 00:07:20,800 00:07:22,440 It's one of those humble dishes, It's one of those humble dishes,
139 00:07:22,640 00:07:24,240 but he'll need to get the balance right. but he'll need to get the balance right.
140 00:07:24,440 00:07:25,240 Yes. Yes.
141 00:07:25,440 00:07:27,560 If you've got that right, it's heaven. If you've got that right, it's heaven.
142 00:07:35,440 00:07:37,800 So, I hear this is a bit of a collaborative dessert So, I hear this is a bit of a collaborative dessert
143 00:07:38,000 00:07:40,640 between your recipe and... your daughter's? between your recipe and... your daughter's?
144 00:07:40,840 00:07:42,560 My daughter's. Yes, it is. My daughter's. Yes, it is.
145 00:07:42,760 00:07:46,160 So, I'm adding Indian-infused spices in my ice-cream, So, I'm adding Indian-infused spices in my ice-cream,
146 00:07:46,360 00:07:47,640 so that's the Indian component. so that's the Indian component.
147 00:07:47,840 00:07:49,320 And my daughter's a great baker, And my daughter's a great baker,
148 00:07:49,520 00:07:51,080 and she came up with the spicy crumb. and she came up with the spicy crumb.
149 00:07:51,280 00:07:53,760 Wonderful. So we're going to have lots of different textures here. Wonderful. So we're going to have lots of different textures here.
150 00:07:53,960 00:07:57,320 The smoothness of the kulfi and then the textural crunch from the crumb The smoothness of the kulfi and then the textural crunch from the crumb
151 00:07:57,520 00:07:59,720 and then all of those beautiful aromatic spices. and then all of those beautiful aromatic spices.
152 00:07:59,920 00:08:03,640 I've got ginger powder on the left and I have got cardamom pods. I've got ginger powder on the left and I have got cardamom pods.
153 00:08:03,840 00:08:06,160 These beautiful green cardamom pods. These beautiful green cardamom pods.
154 00:08:06,360 00:08:08,240 So, that's cardamom as well, it's already ground. So, that's cardamom as well, it's already ground.
155 00:08:08,440 00:08:10,240 And I've got nutmeg here which I will grate into it. And I've got nutmeg here which I will grate into it.
156 00:08:10,440 00:08:11,720 Gorgeous, yeah. Gorgeous, yeah.
157 00:08:11,920 00:08:13,400 And I've got beautiful saffron as well. And I've got beautiful saffron as well.
158 00:08:13,600 00:08:14,880 Oh, lovely. Oh, lovely.
159 00:08:15,080 00:08:17,360 So, that is just about to go into the cream now. So, that is just about to go into the cream now.
160 00:08:17,560 00:08:18,840 You look like you're all set up. You look like you're all set up.
161 00:08:19,040 00:08:20,320 You've got about 40 minutes to go, You've got about 40 minutes to go,
162 00:08:20,520 00:08:22,320 so I can't wait to see what you come up with, OK? so I can't wait to see what you come up with, OK?
163 00:08:22,520 00:08:23,960 OK, thank you. OK, thank you.
164 00:08:31,080 00:08:34,600 The first thing I do is dissolve my saffron in a little cream The first thing I do is dissolve my saffron in a little cream
165 00:08:34,800 00:08:36,960 and then add in some chopped nuts - and then add in some chopped nuts -
166 00:08:37,160 00:08:39,200 pistachios and almonds. pistachios and almonds.
167 00:08:40,560 00:08:42,120 Pop them in some silicon moulds. Pop them in some silicon moulds.
168 00:08:42,320 00:08:43,640 This is ready to go. This is ready to go.
169 00:08:43,840 00:08:46,080 And put them in the blast freezer. And put them in the blast freezer.
170 00:08:46,280 00:08:47,720 Ooh, OK. Ooh, OK.
171 00:08:50,240 00:08:52,280 SARJ: For my spicy chai tea jelly, SARJ: For my spicy chai tea jelly,
172 00:08:52,480 00:08:55,440 the spiced tea looks like fully infused, and I can smell it. the spiced tea looks like fully infused, and I can smell it.
173 00:08:55,640 00:08:57,160 This is looking really good. This is looking really good.
174 00:08:57,360 00:09:00,160 So, I am actually going to add the agar jelly. So, I am actually going to add the agar jelly.
175 00:09:00,360 00:09:03,680 Agar-agar is basically a seaweed jelly. Agar-agar is basically a seaweed jelly.
176 00:09:03,880 00:09:05,960 It comes in strands like this It comes in strands like this
177 00:09:06,160 00:09:09,520 and when it sets, it also sets clear. and when it sets, it also sets clear.
178 00:09:09,720 00:09:14,760 And the good thing about this is that it sets in a room temperature. And the good thing about this is that it sets in a room temperature.
179 00:09:14,960 00:09:17,000 There are many factors that could go wrong There are many factors that could go wrong
180 00:09:17,200 00:09:19,400 and this jelly can be quite temperamental. and this jelly can be quite temperamental.
181 00:09:19,600 00:09:23,160 I'm making sure that all my jelly strands actually melt I'm making sure that all my jelly strands actually melt
182 00:09:23,360 00:09:24,640 well into the tea well into the tea
183 00:09:24,840 00:09:27,480 because I'm trying to make my dessert look a bit like because I'm trying to make my dessert look a bit like
184 00:09:27,680 00:09:29,920 and taste a bit like and feel a bit like pannacotta. and taste a bit like and feel a bit like pannacotta.
185 00:09:30,120 00:09:32,040 So I want it silky, I want it smooth, So I want it silky, I want it smooth,
186 00:09:32,240 00:09:36,080 and I still want it, you know, a little bit of a shake in it. and I still want it, you know, a little bit of a shake in it.
187 00:09:36,280 00:09:39,800 All of those spices, the room is filling up full of cinnamon, All of those spices, the room is filling up full of cinnamon,
188 00:09:40,000 00:09:42,240 cardamom, sugar. cardamom, sugar.
189 00:09:42,440 00:09:46,360 You know, you can smell that the air is literally sweet right now. You know, you can smell that the air is literally sweet right now.
190 00:09:53,960 00:09:56,520 MAEVE O'MEARA: It's Indian Week in the Chefs' Line Kitchen. MAEVE O'MEARA: It's Indian Week in the Chefs' Line Kitchen.
191 00:09:56,720 00:10:00,440 Half an hour left! I'm loving the look of these desserts. Half an hour left! I'm loving the look of these desserts.
192 00:10:00,640 00:10:03,560 Our two home cooks are taking on the sous-chef Our two home cooks are taking on the sous-chef
193 00:10:03,760 00:10:05,480 from top Indian restaurant Atta. from top Indian restaurant Atta.
194 00:10:05,680 00:10:06,960 Atar, are you on track? Atar, are you on track?
195 00:10:07,160 00:10:08,720 They're creating their own interpretation They're creating their own interpretation
196 00:10:08,920 00:10:13,960 of an Indian spiced milk dessert and need to impress blind judge Dan. of an Indian spiced milk dessert and need to impress blind judge Dan.
197 00:10:14,160 00:10:15,440 DAN HONG: The main thing I'm looking for DAN HONG: The main thing I'm looking for
198 00:10:15,640 00:10:17,440 is their creativity in the spiced milk dessert. is their creativity in the spiced milk dessert.
199 00:10:17,640 00:10:18,920 Lots of different colours. Lots of different colours.
200 00:10:19,120 00:10:22,360 Saffron is a very common spice used in Indian desserts. Saffron is a very common spice used in Indian desserts.
201 00:10:22,560 00:10:24,800 I'm also looking for different textures I'm also looking for different textures
202 00:10:25,000 00:10:27,960 to really add a different dimension to their desserts. to really add a different dimension to their desserts.
203 00:10:28,160 00:10:29,600 I'm really excited to see I'm really excited to see
204 00:10:29,800 00:10:31,520 how fragrant their dishes are going to be. how fragrant their dishes are going to be.
205 00:10:38,000 00:10:40,000 Sarj, I can smell that a mile away. Sarj, I can smell that a mile away.
206 00:10:40,200 00:10:43,280 Oh, I'm trying to set this chai tea. Oh, I'm trying to set this chai tea.
207 00:10:43,480 00:10:45,320 Instead of drinking a chai tea, Instead of drinking a chai tea,
208 00:10:45,520 00:10:47,960 I'm trying to create a dessert that you eat it. I'm trying to create a dessert that you eat it.
209 00:10:48,160 00:10:50,320 How good is that? Yeah, I know. I heard. How good is that? Yeah, I know. I heard.
210 00:10:50,520 00:10:51,840 But... It's really exciting. But... It's really exciting.
211 00:10:52,040 00:10:54,680 Oh, I'm actually trying to melt the agar-agar. Oh, I'm actually trying to melt the agar-agar.
212 00:10:54,880 00:10:56,880 So, I can still see a few strands there, so I'm just... So, I can still see a few strands there, so I'm just...
213 00:10:57,080 00:10:59,000 Look, just give it a couple more minutes. Look, just give it a couple more minutes.
214 00:10:59,200 00:11:00,960 The jelly strands need to melt. The jelly strands need to melt.
215 00:11:01,160 00:11:04,640 I don't know if I have got enough time to actually plate up this dish. I don't know if I have got enough time to actually plate up this dish.
216 00:11:04,840 00:11:06,600 Look I'm going to throw you back into it. Look I'm going to throw you back into it.
217 00:11:06,800 00:11:08,680 You'd better get into it and I'll see you later. You'd better get into it and I'll see you later.
218 00:11:08,880 00:11:10,160 Thank you, yeah. Thank you, yeah.
219 00:11:10,360 00:11:12,000 (LAUGHS) (LAUGHS)
220 00:11:12,200 00:11:13,840 Sometimes it works and sometimes it doesn't, Sometimes it works and sometimes it doesn't,
221 00:11:14,040 00:11:15,600 so I'm going to give myself a chance so I'm going to give myself a chance
222 00:11:15,800 00:11:17,640 and I'm going to... I am actually going to and I'm going to... I am actually going to
223 00:11:17,840 00:11:21,120 put them in moulds, take the best one put them in moulds, take the best one
224 00:11:21,320 00:11:23,920 and then, now that they're all filled in the mould, and then, now that they're all filled in the mould,
225 00:11:24,120 00:11:26,800 and I'm going to place it in the blast chiller. and I'm going to place it in the blast chiller.
226 00:11:37,800 00:11:41,240 Tonight, I'm making kulfi ice-cream with spicy crumbs. Tonight, I'm making kulfi ice-cream with spicy crumbs.
227 00:11:41,440 00:11:44,360 I am grating my butter. I am grating my butter.
228 00:11:44,560 00:11:48,480 Now that my ice-cream is setting, I move on to make my spice crumb. Now that my ice-cream is setting, I move on to make my spice crumb.
229 00:11:48,680 00:11:51,360 I mix some flour with some butter I mix some flour with some butter
230 00:11:51,560 00:11:53,720 until it is the consistency of breadcrumb. until it is the consistency of breadcrumb.
231 00:11:53,920 00:11:58,560 I add some nutmeg, some cinnamon and some ginger powder. I add some nutmeg, some cinnamon and some ginger powder.
232 00:11:59,760 00:12:03,080 So, this is my daughter's part, so I hope I'm doing her proud. So, this is my daughter's part, so I hope I'm doing her proud.
233 00:12:03,280 00:12:07,800 And then I put in coconut flakes and then pop it into the oven. And then I put in coconut flakes and then pop it into the oven.
234 00:12:15,120 00:12:17,280 ATAR: Tonight, I am cooking saffron shree khurma. ATAR: Tonight, I am cooking saffron shree khurma.
235 00:12:17,480 00:12:21,320 There's a little pressure on me because there's one win for us There's a little pressure on me because there's one win for us
236 00:12:21,520 00:12:23,960 and one for the home cooks, and one for the home cooks,
237 00:12:24,160 00:12:27,720 so I want to make it double, so I'll try my best. so I want to make it double, so I'll try my best.
238 00:12:29,760 00:12:31,560 MELISSA LEONG: Look at this! Look at this riot of colour! MELISSA LEONG: Look at this! Look at this riot of colour!
239 00:12:31,760 00:12:33,240 Actually I have done all the things here. Actually I have done all the things here.
240 00:12:33,440 00:12:37,960 I know! Well, I have been hearing that you're nearly done. I know! Well, I have been hearing that you're nearly done.
241 00:12:38,160 00:12:39,440 Look at the consistency. Look at the consistency.
242 00:12:39,640 00:12:41,560 Oh, so silky. The noodles are perfect right now. Oh, so silky. The noodles are perfect right now.
243 00:12:41,760 00:12:42,840 Gorgeous. Gorgeous.
244 00:12:43,040 00:12:44,440 HARRY: The trickiest element of the dish HARRY: The trickiest element of the dish
245 00:12:44,640 00:12:46,480 is to make sure you don't overcook the noodles, is to make sure you don't overcook the noodles,
246 00:12:46,680 00:12:47,960 otherwise it gets soggy. otherwise it gets soggy.
247 00:12:48,160 00:12:50,920 So, as long as you've got noodles perfectly cooked So, as long as you've got noodles perfectly cooked
248 00:12:51,120 00:12:54,160 and right spiced-up milk, you're on the right path. and right spiced-up milk, you're on the right path.
249 00:12:54,360 00:12:56,280 And you can feel the aroma of saffron. And you can feel the aroma of saffron.
250 00:12:56,480 00:12:59,360 Oh, that unmistakable perfume of saffron Oh, that unmistakable perfume of saffron
251 00:12:59,560 00:13:00,840 all through this sort of... all through this sort of...
252 00:13:01,040 00:13:03,000 So, I don't want to mix all of these flavours together, So, I don't want to mix all of these flavours together,
253 00:13:03,200 00:13:05,840 that's why I'm waiting for this one, this has different spices, yeah. that's why I'm waiting for this one, this has different spices, yeah.
254 00:13:06,040 00:13:08,200 Uh-huh! It's almost like an Indian pasta, isn't it? Uh-huh! It's almost like an Indian pasta, isn't it?
255 00:13:08,400 00:13:09,200 Right. Right.
256 00:13:09,400 00:13:11,600 It's a really, really crude way of describing it. It's a really, really crude way of describing it.
257 00:13:11,800 00:13:13,640 But it's going to give this dish some texture, But it's going to give this dish some texture,
258 00:13:13,840 00:13:16,360 so I know you're well under control, so I know you're well under control,
259 00:13:16,560 00:13:18,600 but use the rest of your time really well. but use the rest of your time really well.
260 00:13:18,800 00:13:20,480 Good luck. Thank you for that, thank you. Good luck. Thank you for that, thank you.
261 00:13:23,280 00:13:25,280 SMITA: Tonight with my kulfi ice-cream, SMITA: Tonight with my kulfi ice-cream,
262 00:13:25,480 00:13:27,760 I'm planning to serve it with some pomegranates. I'm planning to serve it with some pomegranates.
263 00:13:27,960 00:13:31,200 So, the pomegranate's going to add a bit of pop So, the pomegranate's going to add a bit of pop
264 00:13:31,400 00:13:35,160 and some contrast to the crumb and the ice-cream and some contrast to the crumb and the ice-cream
265 00:13:35,360 00:13:38,360 and some freshness, and some colour on the plate as well. and some freshness, and some colour on the plate as well.
266 00:13:38,560 00:13:42,680 Smita, you can just take it and just press it from both... Smita, you can just take it and just press it from both...
267 00:13:42,880 00:13:45,000 OK. I think I've got some. OK. I think I've got some.
268 00:13:45,200 00:13:47,160 You're welcome to have some! Need help? You're welcome to have some! Need help?
269 00:13:47,360 00:13:50,120 I've got enough now. Yeah, thank you. I just like hitting it. I've got enough now. Yeah, thank you. I just like hitting it.
270 00:13:50,320 00:13:52,320 (LAUGHS) (LAUGHS)
271 00:13:52,520 00:13:55,600 OK, we've got 10 minutes to go. We need our skates on. OK, we've got 10 minutes to go. We need our skates on.
272 00:13:58,640 00:13:59,920 Only thing that I'm thinking about Only thing that I'm thinking about
273 00:14:00,120 00:14:02,280 is the jelly not being of the right consistency is the jelly not being of the right consistency
274 00:14:02,480 00:14:05,600 because agar-agar can be a very tricky thing. because agar-agar can be a very tricky thing.
275 00:14:05,800 00:14:07,840 While my jelly is setting, While my jelly is setting,
276 00:14:08,040 00:14:09,680 I'm going to make my Chantilly cream. I'm going to make my Chantilly cream.
277 00:14:11,560 00:14:16,040 I thought maybe I'll do a Chantilly cream, but I'll do a spicy version. I thought maybe I'll do a Chantilly cream, but I'll do a spicy version.
278 00:14:18,640 00:14:23,800 The first thing I have to do is to beat up the cream to soft peaks. The first thing I have to do is to beat up the cream to soft peaks.
279 00:14:25,240 00:14:28,120 Now I am actually going to add my whole spices. Now I am actually going to add my whole spices.
280 00:14:29,720 00:14:33,560 My Chantilly cream is beautiful, it has soft peaks My Chantilly cream is beautiful, it has soft peaks
281 00:14:33,760 00:14:35,440 and I think it's time for me to plate up. and I think it's time for me to plate up.
282 00:14:37,320 00:14:40,560 OK, less than five minutes to go, everyone. Please be plating up! OK, less than five minutes to go, everyone. Please be plating up!
283 00:14:44,120 00:14:46,080 SMITA: Tonight with my kulfi ice-cream, SMITA: Tonight with my kulfi ice-cream,
284 00:14:46,280 00:14:48,600 I deliberately used a couple of different moulds I deliberately used a couple of different moulds
285 00:14:48,800 00:14:50,440 because I'd never used a blast chiller before. because I'd never used a blast chiller before.
286 00:14:50,640 00:14:52,240 (GROANS) (GROANS)
287 00:14:52,440 00:14:55,120 MELISSA LEONG: That's OK. Just take your time with it. MELISSA LEONG: That's OK. Just take your time with it.
288 00:14:55,320 00:14:57,200 Some of the moulds were just breaking apart Some of the moulds were just breaking apart
289 00:14:57,400 00:14:58,680 and they weren't coming out. and they weren't coming out.
290 00:14:58,880 00:15:01,280 That's alright, I've got the ones that I can serve anyways. That's alright, I've got the ones that I can serve anyways.
291 00:15:01,480 00:15:04,240 I managed to get enough out for plating. I managed to get enough out for plating.
292 00:15:04,440 00:15:06,160 That was very nerve-racking. That was very nerve-racking.
293 00:15:07,920 00:15:10,320 SARJ: The jelly's been sitting there five minutes extra SARJ: The jelly's been sitting there five minutes extra
294 00:15:10,520 00:15:15,080 and, oh, my goodness, it feels like it has set! and, oh, my goodness, it feels like it has set!
295 00:15:15,280 00:15:19,280 I wanted the plate to look like a celebration of Indian heritage. I wanted the plate to look like a celebration of Indian heritage.
296 00:15:19,480 00:15:21,600 Yellow, and you've got to have red flowers, Yellow, and you've got to have red flowers,
297 00:15:21,800 00:15:24,400 and then a little bit of mint leaf won't go astray. and then a little bit of mint leaf won't go astray.
298 00:15:28,080 00:15:29,960 So, are you happy with the presentation, Atar? So, are you happy with the presentation, Atar?
299 00:15:30,160 00:15:33,320 Yes. I'm doing that, but, yeah, this looks good. Yes. I'm doing that, but, yeah, this looks good.
300 00:15:34,480 00:15:37,120 Flowers, also, we will put here, one or two. Flowers, also, we will put here, one or two.
301 00:15:38,720 00:15:41,160 MELISSA LEONG: Listen, you are doing great. SMITA: Thank you. MELISSA LEONG: Listen, you are doing great. SMITA: Thank you.
302 00:15:41,360 00:15:43,640 That looks fantastic, it looks so good. That looks fantastic, it looks so good.
303 00:15:45,240 00:15:46,720 MARK OLIVE: Sarj is on her way to the pass. MARK OLIVE: Sarj is on her way to the pass.
304 00:15:46,920 00:15:48,520 Well done, Sarj! Well done, Sarj!
305 00:15:48,720 00:15:50,640 SARJ: I am really so proud of this dish. SARJ: I am really so proud of this dish.
306 00:15:50,840 00:15:55,160 I have never ever seen someone who could eat a chai tea! I have never ever seen someone who could eat a chai tea!
307 00:15:55,360 00:15:57,320 (LAUGHS) (LAUGHS)
308 00:15:57,520 00:16:00,800 Oh, well done, Smita. Great. Yay! Oh, well done, Smita. Great. Yay!
309 00:16:01,000 00:16:03,840 SMITA: I was really happy with the dish. I wouldn't change a thing. SMITA: I was really happy with the dish. I wouldn't change a thing.
310 00:16:04,040 00:16:06,120 So, that's me and my daughter on a plate, So, that's me and my daughter on a plate,
311 00:16:06,320 00:16:09,040 and win or lose it doesn't matter, I'm happy with it. and win or lose it doesn't matter, I'm happy with it.
312 00:16:10,720 00:16:12,040 Beautiful. Well done. Beautiful. Well done.
313 00:16:12,240 00:16:13,760 ATAR: Thank you. ATAR: Thank you.
314 00:16:13,960 00:16:17,240 HARRY: When I saw the finished dish I was very proud HARRY: When I saw the finished dish I was very proud
315 00:16:17,440 00:16:20,920 and most certainly I would serve that in my restaurant. and most certainly I would serve that in my restaurant.
316 00:16:21,120 00:16:24,320 (LAUGHS) (LAUGHS)
317 00:16:29,840 00:16:33,480 MAEVE O'MEARA: Our two home cooks and Atta's sous-chef Atar MAEVE O'MEARA: Our two home cooks and Atta's sous-chef Atar
318 00:16:33,680 00:16:37,480 have had 60 minutes to create their very own interpretation have had 60 minutes to create their very own interpretation
319 00:16:37,680 00:16:40,000 of an Indian spiced milk dessert. of an Indian spiced milk dessert.
320 00:16:40,200 00:16:43,480 Now it's time for blind-tasting judge Dan Now it's time for blind-tasting judge Dan
321 00:16:43,680 00:16:45,600 to try all of their creations. to try all of their creations.
322 00:16:45,800 00:16:48,040 Welcome back, Dan. Ready for dessert? Welcome back, Dan. Ready for dessert?
323 00:16:48,240 00:16:49,520 I am. I am.
324 00:16:49,720 00:16:52,400 I've got to say that they all look amazing. I've got to say that they all look amazing.
325 00:16:52,600 00:16:57,200 I mean, look at it. And they all look like restaurant-quality desserts. I mean, look at it. And they all look like restaurant-quality desserts.
326 00:16:57,400 00:16:59,080 So, Dan, where do you want to start? So, Dan, where do you want to start?
327 00:16:59,280 00:17:01,720 I want to eat that before it melts. OK. I want to eat that before it melts. OK.
328 00:17:03,360 00:17:06,200 So, this is a kulfi ice-cream with spicy crumb. So, this is a kulfi ice-cream with spicy crumb.
329 00:17:10,680 00:17:12,120 Oh, look at that. Oh, look at that.
330 00:17:12,320 00:17:15,360 It doesn't look icy at all, really creamy, really light. It doesn't look icy at all, really creamy, really light.
331 00:17:15,560 00:17:17,520 It's like that perfect semifreddo. It's like that perfect semifreddo.
332 00:17:17,720 00:17:20,040 Yeah, it's like a parfait or a semifreddo. Yeah, it's like a parfait or a semifreddo.
333 00:17:26,400 00:17:29,720 That is the smoothest kulfi I think I've ever eaten. That is the smoothest kulfi I think I've ever eaten.
334 00:17:29,920 00:17:32,080 And this crumb just gives it so much texture. And this crumb just gives it so much texture.
335 00:17:37,560 00:17:41,600 Mmm! You know, overall, it's a beautiful dessert. Mmm! You know, overall, it's a beautiful dessert.
336 00:17:41,800 00:17:44,920 Super-creamy kulfi, you've got the texture from the crumb, Super-creamy kulfi, you've got the texture from the crumb,
337 00:17:45,120 00:17:46,960 the freshness from that pomegranate. the freshness from that pomegranate.
338 00:17:47,160 00:17:49,120 The presentation's absolutely beautiful. The presentation's absolutely beautiful.
339 00:17:53,280 00:17:56,600 This is spicy chai tea jelly. This is spicy chai tea jelly.
340 00:17:57,840 00:18:00,160 Oh, wow, very different. Oh, wow, very different.
341 00:18:00,360 00:18:04,040 Very creative, and I do like the touches of whole cinnamon. Very creative, and I do like the touches of whole cinnamon.
342 00:18:04,240 00:18:06,960 OK. OK.
343 00:18:07,160 00:18:09,520 It's nicely set, it's not too firm, It's nicely set, it's not too firm,
344 00:18:09,720 00:18:13,120 and it's almost like a creme brulee type of vibe I've got happening here. and it's almost like a creme brulee type of vibe I've got happening here.
345 00:18:13,320 00:18:14,800 Or even a pannacotta-ry kind of vibe. Or even a pannacotta-ry kind of vibe.
346 00:18:15,000 00:18:16,040 Yeah! Yeah!
347 00:18:19,320 00:18:22,640 Mmm, I'm definitely getting the flavour of the chai tea. Mmm, I'm definitely getting the flavour of the chai tea.
348 00:18:22,840 00:18:25,280 It's got that bitterness, balances out the sweetness, It's got that bitterness, balances out the sweetness,
349 00:18:25,480 00:18:29,320 and I love the texture on top with the pistachios. and I love the texture on top with the pistachios.
350 00:18:32,320 00:18:36,360 Mmm! That's perfectly whipped Chantilly, perfect texture. Mmm! That's perfectly whipped Chantilly, perfect texture.
351 00:18:36,560 00:18:40,720 The cardamom on top I'm tasting, so the spice is definitely there. The cardamom on top I'm tasting, so the spice is definitely there.
352 00:18:46,160 00:18:47,960 I guess one thing it's a little bit lacking I guess one thing it's a little bit lacking
353 00:18:48,160 00:18:49,760 is a bit of freshness and acidity. is a bit of freshness and acidity.
354 00:18:49,960 00:18:53,360 It probably needs maybe some fruit or something like that to sort of... It probably needs maybe some fruit or something like that to sort of...
355 00:18:53,560 00:18:55,880 Freshen it up. Yeah, to freshen it up. Freshen it up. Yeah, to freshen it up.
356 00:18:59,280 00:19:01,080 Let's go to the last one. Let's go to the last one.
357 00:19:02,280 00:19:04,760 So, Dan, this is a saffron shree khurma. So, Dan, this is a saffron shree khurma.
358 00:19:07,200 00:19:08,680 Wow, this is really interesting. Wow, this is really interesting.
359 00:19:08,880 00:19:11,760 I've never had a dessert like this in my life. I've never had a dessert like this in my life.
360 00:19:11,960 00:19:14,800 Kudos to this person for being really creative Kudos to this person for being really creative
361 00:19:15,000 00:19:17,800 and being really unique with their milk dessert. and being really unique with their milk dessert.
362 00:19:19,720 00:19:21,120 Oh, wow, it's almost like a rice pudding, Oh, wow, it's almost like a rice pudding,
363 00:19:21,320 00:19:22,800 but instead of rice, it's, like, noodles. but instead of rice, it's, like, noodles.
364 00:19:23,000 00:19:25,720 Yeah, it's like an Indian-style vermicelli. Yeah, it's like an Indian-style vermicelli.
365 00:19:32,240 00:19:34,240 It's very, very impressive. It's very, very impressive.
366 00:19:34,440 00:19:37,040 As soon as you put it in your mouth you get that hit of cardamom, As soon as you put it in your mouth you get that hit of cardamom,
367 00:19:37,240 00:19:39,640 then you get that texture from all the different nuts then you get that texture from all the different nuts
368 00:19:39,840 00:19:41,840 and bits and bobs in there. and bits and bobs in there.
369 00:19:47,400 00:19:49,360 The saffron I can definitely taste. The saffron I can definitely taste.
370 00:19:49,560 00:19:52,680 It's fragrant, the level of spice is really thought out, It's fragrant, the level of spice is really thought out,
371 00:19:52,880 00:19:56,120 you can really taste every single spice that's put into it. you can really taste every single spice that's put into it.
372 00:19:56,320 00:19:57,840 It's a beautiful dessert. It's a beautiful dessert.
373 00:19:58,040 00:20:01,040 It's really what Indian cuisine is all about. It's really what Indian cuisine is all about.
374 00:20:01,240 00:20:03,520 That is personality in a bowl, right there. That is personality in a bowl, right there.
375 00:20:03,720 00:20:06,080 Party in a plate. It screams 'India'. Party in a plate. It screams 'India'.
376 00:20:08,520 00:20:10,720 It's actually going to be a really, really hard decision It's actually going to be a really, really hard decision
377 00:20:10,920 00:20:14,040 because I seriously cannot decide which one, because I seriously cannot decide which one,
378 00:20:14,240 00:20:16,960 because you've got this beautiful creamy dessert, because you've got this beautiful creamy dessert,
379 00:20:17,160 00:20:19,440 but you've got this set custard here, but you've got this set custard here,
380 00:20:19,640 00:20:22,400 and then you've got this cutting-edge-style dessert. and then you've got this cutting-edge-style dessert.
381 00:20:22,600 00:20:24,920 I actually really don't know what I'm going to choose. I actually really don't know what I'm going to choose.
382 00:20:25,120 00:20:27,960 I think this is a good problem to have. I think this is a good problem to have.
383 00:20:34,560 00:20:37,320 MAEVE O'MEARA: It's Indian Week in the Chefs' Line kitchen, MAEVE O'MEARA: It's Indian Week in the Chefs' Line kitchen,
384 00:20:37,520 00:20:41,080 and our home cooks have challenged Atta's sous-chef Atar and our home cooks have challenged Atta's sous-chef Atar
385 00:20:41,280 00:20:44,360 by creating an Indian spiced milk dessert. by creating an Indian spiced milk dessert.
386 00:20:44,560 00:20:48,080 Blind-tasting judge Dan has tasted all the dishes Blind-tasting judge Dan has tasted all the dishes
387 00:20:48,280 00:20:53,040 without knowing who prepared what, and now it's time for the results. without knowing who prepared what, and now it's time for the results.
388 00:20:54,840 00:20:58,880 Well, the whole room is filled with such a beautiful sweet aroma Well, the whole room is filled with such a beautiful sweet aroma
389 00:20:59,080 00:21:00,760 this evening, so well done. this evening, so well done.
390 00:21:00,960 00:21:02,600 Thank you. Thank you.
391 00:21:05,000 00:21:07,400 I've got to say how genuinely blown away I am I've got to say how genuinely blown away I am
392 00:21:07,600 00:21:10,400 by the quality of desserts that were put up onto the pass tonight. by the quality of desserts that were put up onto the pass tonight.
393 00:21:11,640 00:21:15,960 The best plate on the pass had the perfect balance of texture, The best plate on the pass had the perfect balance of texture,
394 00:21:16,160 00:21:18,560 spice and creativity. spice and creativity.
395 00:21:19,640 00:21:21,120 That dessert is... That dessert is...
396 00:21:27,760 00:21:31,840 DAN HONG: The best plate on the pass had the perfect balance of texture, DAN HONG: The best plate on the pass had the perfect balance of texture,
397 00:21:32,040 00:21:33,800 spice and creativity. spice and creativity.
398 00:21:35,200 00:21:36,640 That dessert is... That dessert is...
399 00:21:39,840 00:21:41,760 ..saffron shree khurma. ..saffron shree khurma.
400 00:21:44,320 00:21:45,760 Well done. Well done.
401 00:21:50,480 00:21:52,880 What I loved about the dish was all the different textures, What I loved about the dish was all the different textures,
402 00:21:53,080 00:21:54,640 but then I get that fragrance. but then I get that fragrance.
403 00:21:54,840 00:21:56,920 The spice is definitely there The spice is definitely there
404 00:21:57,120 00:21:59,080 and then you just get those little pops of acidity and then you just get those little pops of acidity
405 00:21:59,280 00:22:00,840 from the fresh raspberries. from the fresh raspberries.
406 00:22:01,040 00:22:03,320 It was a perfect dessert. Thank you. It was a perfect dessert. Thank you.
407 00:22:03,520 00:22:06,160 How are you feeling right now? Oh, it's great. How are you feeling right now? Oh, it's great.
408 00:22:06,360 00:22:09,040 Yay! Yay!
409 00:22:10,120 00:22:12,680 Well, Dan, unfortunately I do need to ask you, Well, Dan, unfortunately I do need to ask you,
410 00:22:12,880 00:22:17,640 which dish didn't quite reach the heights of the other dishes? which dish didn't quite reach the heights of the other dishes?
411 00:22:17,840 00:22:20,920 This is probably one of the toughest decisions I have ever had to make This is probably one of the toughest decisions I have ever had to make
412 00:22:21,120 00:22:22,560 on this competition, on this competition,
413 00:22:22,760 00:22:26,720 and it really came down to the finest, little details, and it really came down to the finest, little details,
414 00:22:26,920 00:22:29,240 and there was one dessert that just didn't have and there was one dessert that just didn't have
415 00:22:29,440 00:22:32,080 quite the same balance of textures and taste, quite the same balance of textures and taste,
416 00:22:32,280 00:22:35,840 and unfortunately that dessert is... and unfortunately that dessert is...
417 00:22:37,680 00:22:42,400 ..this one - the spicy chai tea jelly. ..this one - the spicy chai tea jelly.
418 00:22:42,600 00:22:44,240 (SIGHS) (SIGHS)
419 00:22:44,440 00:22:46,840 Was that you, Sarj? That was me! Was that you, Sarj? That was me!
420 00:22:48,840 00:22:52,520 The cream with the jelly, it was a little bit too rich. The cream with the jelly, it was a little bit too rich.
421 00:22:52,720 00:22:55,360 It didn't have anything to sort of balance out the richness there, It didn't have anything to sort of balance out the richness there,
422 00:22:55,560 00:22:59,000 but it was such a beautiful dessert, I loved the texture of the jelly, but it was such a beautiful dessert, I loved the texture of the jelly,
423 00:22:59,200 00:23:02,280 and the cream was really beautifully spiced, so well done. and the cream was really beautifully spiced, so well done.
424 00:23:02,480 00:23:04,960 Well, I've had a great ride, you know, Well, I've had a great ride, you know,
425 00:23:05,160 00:23:08,400 so the smiling face doesn't stop here, does it? so the smiling face doesn't stop here, does it?
426 00:23:08,600 00:23:10,480 (ALL LAUGH) (ALL LAUGH)
427 00:23:10,680 00:23:13,680 Smita, let's not forget about your beautiful dessert. Smita, let's not forget about your beautiful dessert.
428 00:23:13,880 00:23:18,320 I've got to say, the texture of that kulfi was unbelievable. I've got to say, the texture of that kulfi was unbelievable.
429 00:23:18,520 00:23:21,880 You almost won. So close again! You almost won. So close again!
430 00:23:22,080 00:23:23,360 (ALL LAUGH) (ALL LAUGH)
431 00:23:23,560 00:23:27,040 Well, in a way, you have won because this means that Well, in a way, you have won because this means that
432 00:23:27,240 00:23:29,680 you get to go into tomorrow night's final you get to go into tomorrow night's final
433 00:23:29,880 00:23:31,160 against Head Chef Harry. against Head Chef Harry.
434 00:23:31,360 00:23:33,280 Congratulations! Thank you. Congratulations! Thank you.
435 00:23:35,880 00:23:38,040 Now I'm scared. Now I'm scared.
436 00:23:38,240 00:23:43,360 There's only one thing left to do - let's all come in and let's tuck in! There's only one thing left to do - let's all come in and let's tuck in!
437 00:23:45,480 00:23:46,760 I want to try yours. I want to try yours.
438 00:23:46,960 00:23:49,840 Congratulations. Thank you, thank you. Congratulations. Thank you, thank you.
439 00:23:51,840 00:23:54,200 Really creamy, right? It's so good. Really creamy, right? It's so good.
440 00:23:54,400 00:23:56,520 Oh, this is good. Oh, this is good.
441 00:23:56,720 00:23:59,040 MAEVE O'MEARA: Next time on The Chefs' Line... MAEVE O'MEARA: Next time on The Chefs' Line...
442 00:23:59,240 00:24:00,520 It looks so good. It looks so good.
443 00:24:00,720 00:24:05,760 ..for the final, a classic curry - butter chicken. ..for the final, a classic curry - butter chicken.
444 00:24:05,960 00:24:08,040 It's very aromatic down here It's very aromatic down here
445 00:24:08,240 00:24:10,600 But who will win Indian Week - But who will win Indian Week -
446 00:24:10,800 00:24:13,080 top head chef Harry top head chef Harry
447 00:24:13,280 00:24:15,360 or home cook Smita? or home cook Smita?
448 00:24:15,560 00:24:17,160 I think we're at the same stage. Good luck! I think we're at the same stage. Good luck!
449 00:24:17,360 00:24:18,680 Thank you. Thank you.