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1 | 00:00:01,080 | 00:00:03,319 | MAEVE O'MEARA: It's Middle Eastern week on The Chefs' Line... | MAEVE O'MEARA: It's Middle Eastern week on The Chefs' Line... |
2 | 00:00:03,520 | 00:00:04,799 | Now the nervous wait. | Now the nervous wait. |
3 | 00:00:05,000 | 00:00:07,480 | ..and tonight, we're cooking sweet pastry desserts... | ..and tonight, we're cooking sweet pastry desserts... |
4 | 00:00:07,679 | 00:00:09,560 | I hope it tastes good. | I hope it tastes good. |
5 | 00:00:09,759 | 00:00:13,439 | ..crispy pastry with nuts, spices or cheese | ..crispy pastry with nuts, spices or cheese |
6 | 00:00:13,640 | 00:00:15,960 | drenched in sugar-based syrups. | drenched in sugar-based syrups. |
7 | 00:00:16,160 | 00:00:17,800 | It's a case of the sweeter, the better. | It's a case of the sweeter, the better. |
8 | 00:00:18,000 | 00:00:19,280 | (SIZZLING) | (SIZZLING) |
9 | 00:00:19,480 | 00:00:21,239 | WOMAN: Hear that sizzle? That's the good stuff. | WOMAN: Hear that sizzle? That's the good stuff. |
10 | 00:00:21,440 | 00:00:23,960 | Some of Australia's best home cooks | Some of Australia's best home cooks |
11 | 00:00:24,160 | 00:00:26,719 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
12 | 00:00:26,920 | 00:00:28,559 | against hatted Middle Eastern restaurant | against hatted Middle Eastern restaurant |
13 | 00:00:28,760 | 00:00:30,559 | Kepos Street Kitchen. | Kepos Street Kitchen. |
14 | 00:00:30,760 | 00:00:32,920 | MAN: We can all understand delicious food. | MAN: We can all understand delicious food. |
15 | 00:00:33,119 | 00:00:36,039 | And tonight, our home cooks are facing the second stop | And tonight, our home cooks are facing the second stop |
16 | 00:00:36,240 | 00:00:39,000 | in their chefs' line - station chef Sujan. | in their chefs' line - station chef Sujan. |
17 | 00:00:39,200 | 00:00:41,159 | BOTH: (CHANT) Sujan! Sujan! Sujan! | BOTH: (CHANT) Sujan! Sujan! Sujan! |
18 | 00:00:41,359 | 00:00:43,240 | As the week progresses, | As the week progresses, |
19 | 00:00:43,439 | 00:00:45,600 | the competition will escalate in difficulty, | the competition will escalate in difficulty, |
20 | 00:00:45,799 | 00:00:47,719 | from the apprentice, all the way... | from the apprentice, all the way... |
21 | 00:00:47,920 | 00:00:50,359 | BOTH: Go, Chef! Go, Chef! | BOTH: Go, Chef! Go, Chef! |
22 | 00:00:50,560 | 00:00:52,960 | ..to the head chef. | ..to the head chef. |
23 | 00:00:53,159 | 00:00:57,159 | Which sweet pastry dessert will win them the chance | Which sweet pastry dessert will win them the chance |
24 | 00:00:57,359 | 00:01:01,079 | to reach the end of The Chefs' Line? | to reach the end of The Chefs' Line? |
25 | 00:01:08,000 | 00:01:10,680 | It's Middle Eastern week in The Chefs' Line kitchen, | It's Middle Eastern week in The Chefs' Line kitchen, |
26 | 00:01:10,879 | 00:01:15,039 | and tonight, top restaurant Kepos Street Kitchen are back! | and tonight, top restaurant Kepos Street Kitchen are back! |
27 | 00:01:15,239 | 00:01:17,200 | (CHEERING AND APPLAUSE) | (CHEERING AND APPLAUSE) |
28 | 00:01:19,239 | 00:01:22,920 | It's one-nil to the home cooks so far. | It's one-nil to the home cooks so far. |
29 | 00:01:23,120 | 00:01:25,719 | Head Chef Michael, it's sweet pastry tonight. | Head Chef Michael, it's sweet pastry tonight. |
30 | 00:01:25,920 | 00:01:27,359 | Have you got a winning dish? | Have you got a winning dish? |
31 | 00:01:27,560 | 00:01:32,120 | I would love to think that we do. Fantastic. | I would love to think that we do. Fantastic. |
32 | 00:01:32,359 | 00:01:35,520 | OK, Dan, Middle Eastern sweet pastry. So, what's it all about? | OK, Dan, Middle Eastern sweet pastry. So, what's it all about? |
33 | 00:01:35,719 | 00:01:37,680 | They come in many varieties, | They come in many varieties, |
34 | 00:01:37,879 | 00:01:42,120 | but usually feature a pastry base with nuts, spices, | but usually feature a pastry base with nuts, spices, |
35 | 00:01:42,319 | 00:01:44,680 | and sweet sugary syrup. | and sweet sugary syrup. |
36 | 00:01:44,879 | 00:01:47,400 | Head Chef Michael, who's up next? | Head Chef Michael, who's up next? |
37 | 00:01:47,599 | 00:01:48,920 | We've got Sujan tonight. | We've got Sujan tonight. |
38 | 00:01:49,120 | 00:01:51,799 | MELISSA LEONG: Hi, Station Chef Sujan. Hello. | MELISSA LEONG: Hi, Station Chef Sujan. Hello. |
39 | 00:01:52,000 | 00:01:53,799 | We've already seen these home cooks in action, | We've already seen these home cooks in action, |
40 | 00:01:54,000 | 00:01:55,640 | so you know they won't be easy to beat tonight. | so you know they won't be easy to beat tonight. |
41 | 00:01:55,840 | 00:01:57,120 | Absolutely. | Absolutely. |
42 | 00:01:57,319 | 00:01:58,599 | They are very talented ladies, | They are very talented ladies, |
43 | 00:01:58,799 | 00:02:02,000 | so it's going to be very competitive tonight I think, yeah. | so it's going to be very competitive tonight I think, yeah. |
44 | 00:02:02,200 | 00:02:03,560 | Well said. Thank you. | Well said. Thank you. |
45 | 00:02:03,760 | 00:02:05,200 | DAN HONG: Take your bench. | DAN HONG: Take your bench. |
46 | 00:02:06,920 | 00:02:09,879 | And tonight's blind judge will be... Mark. | And tonight's blind judge will be... Mark. |
47 | 00:02:10,080 | 00:02:11,599 | Ooh! | Ooh! |
48 | 00:02:11,800 | 00:02:14,840 | He'll be out the back with no idea who's cooking what. | He'll be out the back with no idea who's cooking what. |
49 | 00:02:15,039 | 00:02:17,280 | You had me at "sweet, sugary syrups". | You had me at "sweet, sugary syrups". |
50 | 00:02:17,479 | 00:02:19,159 | Good luck, everyone! SUJAN: Thank you. | Good luck, everyone! SUJAN: Thank you. |
51 | 00:02:23,479 | 00:02:27,400 | Station Chef Sujan, home cooks, you have 45 minutes | Station Chef Sujan, home cooks, you have 45 minutes |
52 | 00:02:27,599 | 00:02:31,280 | to get your best Middle Eastern sweet pastries up on the pass. | to get your best Middle Eastern sweet pastries up on the pass. |
53 | 00:02:31,479 | 00:02:34,000 | Ready? Let's cook! | Ready? Let's cook! |
54 | 00:02:38,560 | 00:02:40,680 | SARA: I'll just get you going. | SARA: I'll just get you going. |
55 | 00:02:44,079 | 00:02:47,840 | This is where the magic happens. (LAUGHS) | This is where the magic happens. (LAUGHS) |
56 | 00:02:48,039 | 00:02:50,159 | This is the good stuff. | This is the good stuff. |
57 | 00:02:51,879 | 00:02:54,759 | Middle Eastern desserts. Oh, I'm so excited! | Middle Eastern desserts. Oh, I'm so excited! |
58 | 00:02:54,960 | 00:02:56,599 | Let's talk about the pastry for a sec | Let's talk about the pastry for a sec |
59 | 00:02:56,800 | 00:02:59,079 | because we know that Mark's a sucker for a really good pastry. | because we know that Mark's a sucker for a really good pastry. |
60 | 00:02:59,280 | 00:03:00,560 | Yes. | Yes. |
61 | 00:03:00,759 | 00:03:03,240 | Two different types of pastries, which is the filo pastry... | Two different types of pastries, which is the filo pastry... |
62 | 00:03:03,439 | 00:03:05,120 | Yeah. ..and the kataifi pastry. | Yeah. ..and the kataifi pastry. |
63 | 00:03:05,360 | 00:03:06,879 | Kataifi, which is like shredded filo. Yes. | Kataifi, which is like shredded filo. Yes. |
64 | 00:03:07,120 | 00:03:10,199 | Yeah. The pastry's always really crunchy and crispy. Mm. | Yeah. The pastry's always really crunchy and crispy. Mm. |
65 | 00:03:10,400 | 00:03:11,680 | They're all about the texture, | They're all about the texture, |
66 | 00:03:11,879 | 00:03:13,560 | and then that's matched with things like nuts | and then that's matched with things like nuts |
67 | 00:03:13,759 | 00:03:15,680 | and then stickiness from dates and syrup. | and then stickiness from dates and syrup. |
68 | 00:03:15,879 | 00:03:17,639 | Yum. Delicious. | Yum. Delicious. |
69 | 00:03:19,800 | 00:03:24,479 | OK, now crank it to about 190. Beautiful. | OK, now crank it to about 190. Beautiful. |
70 | 00:03:24,680 | 00:03:27,360 | Now, time for the layering. | Now, time for the layering. |
71 | 00:03:27,560 | 00:03:31,920 | Tonight, I am cooking pistachio cream-filled baklava. | Tonight, I am cooking pistachio cream-filled baklava. |
72 | 00:03:32,120 | 00:03:35,800 | So, the recipe is basically taking a traditional baklava, | So, the recipe is basically taking a traditional baklava, |
73 | 00:03:36,000 | 00:03:38,960 | but then adding pistachios and macadamia, | but then adding pistachios and macadamia, |
74 | 00:03:39,159 | 00:03:42,920 | and then adding cream because I'm a bit cream-obsessed, | and then adding cream because I'm a bit cream-obsessed, |
75 | 00:03:43,120 | 00:03:45,319 | so this is to add my spin on it. | so this is to add my spin on it. |
76 | 00:03:45,520 | 00:03:50,879 | My family says my food is different, so, for me, it's about | My family says my food is different, so, for me, it's about |
77 | 00:03:51,079 | 00:03:54,840 | when I combine probably what my grandmother taught me | when I combine probably what my grandmother taught me |
78 | 00:03:55,039 | 00:03:58,000 | and what my mother taught me, and then make it my own. | and what my mother taught me, and then make it my own. |
79 | 00:03:59,520 | 00:04:02,400 | So, I start by layering layers of filo. | So, I start by layering layers of filo. |
80 | 00:04:02,599 | 00:04:05,240 | So, I normally do about five or six sheets as the base | So, I normally do about five or six sheets as the base |
81 | 00:04:05,439 | 00:04:08,719 | and then put lots of ghee in between each sheet. | and then put lots of ghee in between each sheet. |
82 | 00:04:08,919 | 00:04:12,000 | Then I sprinkle down some pistachios | Then I sprinkle down some pistachios |
83 | 00:04:12,199 | 00:04:16,040 | with macadamias, sugar and nutmeg, and a touch of cinnamon | with macadamias, sugar and nutmeg, and a touch of cinnamon |
84 | 00:04:16,240 | 00:04:18,560 | to kind of bring that sort of earthy, | to kind of bring that sort of earthy, |
85 | 00:04:18,759 | 00:04:20,560 | nutty and herbally flavour. | nutty and herbally flavour. |
86 | 00:04:20,759 | 00:04:22,360 | Just an extra bit of butter. | Just an extra bit of butter. |
87 | 00:04:22,560 | 00:04:26,000 | I've never had a baklava with cream before. | I've never had a baklava with cream before. |
88 | 00:04:26,199 | 00:04:28,240 | Are you putting it, like, in the middle, or what? | Are you putting it, like, in the middle, or what? |
89 | 00:04:28,439 | 00:04:30,720 | Yeah, so, what I'm doing is, instead of spending five hours | Yeah, so, what I'm doing is, instead of spending five hours |
90 | 00:04:30,920 | 00:04:32,199 | baking a baklava, | baking a baklava, |
91 | 00:04:32,399 | 00:04:34,120 | I'm going to be baking it in thinner sheets... | I'm going to be baking it in thinner sheets... |
92 | 00:04:34,319 | 00:04:35,600 | Yeah. | Yeah. |
93 | 00:04:35,800 | 00:04:37,240 | ..and then I'm going to be stacking it | ..and then I'm going to be stacking it |
94 | 00:04:37,439 | 00:04:38,720 | with pistachio cream in between, | with pistachio cream in between, |
95 | 00:04:38,920 | 00:04:41,120 | so kind of like a layered sandwich baklava. | so kind of like a layered sandwich baklava. |
96 | 00:04:41,319 | 00:04:42,959 | So, that goes straight into the oven. | So, that goes straight into the oven. |
97 | 00:04:43,159 | 00:04:45,120 | It should take about 20 minutes | It should take about 20 minutes |
98 | 00:04:45,319 | 00:04:48,079 | on a medium to high heat till it crisps up, | on a medium to high heat till it crisps up, |
99 | 00:04:48,279 | 00:04:51,120 | and then I've got to get straight on to my pistachio cream. | and then I've got to get straight on to my pistachio cream. |
100 | 00:04:51,319 | 00:04:52,840 | Into the oven. | Into the oven. |
101 | 00:04:57,480 | 00:04:59,000 | There we go. | There we go. |
102 | 00:05:03,199 | 00:05:04,839 | SIMA: I'm making tel kadayif. | SIMA: I'm making tel kadayif. |
103 | 00:05:05,040 | 00:05:07,000 | It's my most requested dish. | It's my most requested dish. |
104 | 00:05:07,199 | 00:05:11,160 | It's been passed down from my, you know, grandmother. | It's been passed down from my, you know, grandmother. |
105 | 00:05:11,360 | 00:05:13,079 | Everyone wants it. | Everyone wants it. |
106 | 00:05:13,279 | 00:05:15,240 | This is shredded pastry | This is shredded pastry |
107 | 00:05:15,439 | 00:05:17,480 | which I'm actually separating at the moment, | which I'm actually separating at the moment, |
108 | 00:05:17,680 | 00:05:20,639 | and then we're going to coat it in beautiful organic butter. | and then we're going to coat it in beautiful organic butter. |
109 | 00:05:20,839 | 00:05:24,120 | And inside this magical, crusty pastry, | And inside this magical, crusty pastry, |
110 | 00:05:24,319 | 00:05:27,319 | I've got mozzarella, ricotta, some cream. | I've got mozzarella, ricotta, some cream. |
111 | 00:05:27,519 | 00:05:30,279 | And then I've got a bit of sugar, a bit of vanilla, | And then I've got a bit of sugar, a bit of vanilla, |
112 | 00:05:30,480 | 00:05:32,079 | and that's going to be my filling. | and that's going to be my filling. |
113 | 00:05:32,279 | 00:05:34,480 | And then it's going to be topped with more pastry and baked. | And then it's going to be topped with more pastry and baked. |
114 | 00:05:34,680 | 00:05:37,240 | When it comes out, we'll drench it in syrup. | When it comes out, we'll drench it in syrup. |
115 | 00:05:37,439 | 00:05:42,279 | I love cooking because it makes me feel home. | I love cooking because it makes me feel home. |
116 | 00:05:42,480 | 00:05:44,480 | This is home. I've come home from work. | This is home. I've come home from work. |
117 | 00:05:44,680 | 00:05:47,920 | The smell, it invigorates me, it excites me. | The smell, it invigorates me, it excites me. |
118 | 00:05:48,120 | 00:05:50,639 | I'm happy now. It's my happy place. | I'm happy now. It's my happy place. |
119 | 00:05:50,840 | 00:05:55,120 | Sima, you're making tel kadayif? Tel kadayif, yeah. | Sima, you're making tel kadayif? Tel kadayif, yeah. |
120 | 00:05:55,319 | 00:05:58,120 | I love how you're studding those bits of cheese | I love how you're studding those bits of cheese |
121 | 00:05:58,319 | 00:05:59,879 | in and around the ricotta. | in and around the ricotta. |
122 | 00:06:00,079 | 00:06:03,160 | Hopefully, it'll be nice and gooey. That's what we want. | Hopefully, it'll be nice and gooey. That's what we want. |
123 | 00:06:03,360 | 00:06:06,240 | And the kataifi pastry, is that just coated in...? | And the kataifi pastry, is that just coated in...? |
124 | 00:06:06,439 | 00:06:08,240 | Butter. In butter. Wow! | Butter. In butter. Wow! |
125 | 00:06:08,439 | 00:06:11,040 | Butter. It's rich. Oh, fantastic. | Butter. It's rich. Oh, fantastic. |
126 | 00:06:11,240 | 00:06:13,439 | And do you make this recipe often? All the time. | And do you make this recipe often? All the time. |
127 | 00:06:13,639 | 00:06:15,639 | OK. So, you're under control now. All the time. | OK. So, you're under control now. All the time. |
128 | 00:06:15,839 | 00:06:17,120 | I'm in my element. I'm in my element. | I'm in my element. I'm in my element. |
129 | 00:06:17,360 | 00:06:19,120 | Really? Yeah, I'm good. I'm happy. OK. | Really? Yeah, I'm good. I'm happy. OK. |
130 | 00:06:19,319 | 00:06:20,639 | And is it going in the oven right now? | And is it going in the oven right now? |
131 | 00:06:20,839 | 00:06:22,360 | Right now. How long does it take to bake? | Right now. How long does it take to bake? |
132 | 00:06:22,560 | 00:06:23,839 | About half an hour. You know what? | About half an hour. You know what? |
133 | 00:06:24,040 | 00:06:25,360 | You've got exactly half an hour left, | You've got exactly half an hour left, |
134 | 00:06:25,560 | 00:06:26,839 | so fingers crossed. | so fingers crossed. |
135 | 00:06:27,040 | 00:06:28,639 | Good luck. Yeah, thank you. | Good luck. Yeah, thank you. |
136 | 00:06:30,600 | 00:06:32,159 | It's going to be tough tonight. | It's going to be tough tonight. |
137 | 00:06:32,360 | 00:06:36,360 | It's not easy to compete against Grandmother's recipe. | It's not easy to compete against Grandmother's recipe. |
138 | 00:06:36,560 | 00:06:39,199 | Yeah, definitely not easy. | Yeah, definitely not easy. |
139 | 00:06:41,279 | 00:06:43,159 | Tonight, I'm making ranginak. | Tonight, I'm making ranginak. |
140 | 00:06:43,360 | 00:06:45,040 | Every now and then, I cook it for the people | Every now and then, I cook it for the people |
141 | 00:06:45,240 | 00:06:48,000 | who come to my place to have dinner. | who come to my place to have dinner. |
142 | 00:06:48,199 | 00:06:51,480 | This is a pastry, even though it doesn't look like a pastry. | This is a pastry, even though it doesn't look like a pastry. |
143 | 00:06:51,680 | 00:06:54,560 | The first layer is the flour, which is fried with butter | The first layer is the flour, which is fried with butter |
144 | 00:06:54,759 | 00:06:59,000 | and saffron, cinnamon and cardamom. | and saffron, cinnamon and cardamom. |
145 | 00:06:59,199 | 00:07:00,600 | I am... | I am... |
146 | 00:07:00,800 | 00:07:03,360 | We believe that flour itself has some smelling, | We believe that flour itself has some smelling, |
147 | 00:07:03,560 | 00:07:06,160 | which is a taste of raw flour, | which is a taste of raw flour, |
148 | 00:07:06,360 | 00:07:08,279 | which we don't like that much in a dessert, | which we don't like that much in a dessert, |
149 | 00:07:08,480 | 00:07:10,519 | so we fry the flour without anything else. | so we fry the flour without anything else. |
150 | 00:07:10,720 | 00:07:12,800 | And then, when that smell is gone, | And then, when that smell is gone, |
151 | 00:07:13,000 | 00:07:16,160 | I add the butter to it and the other ingredients one by one. | I add the butter to it and the other ingredients one by one. |
152 | 00:07:18,079 | 00:07:21,000 | I am an asylum seeker and I came to this country five years ago. | I am an asylum seeker and I came to this country five years ago. |
153 | 00:07:21,199 | 00:07:23,040 | I know many other asylum seekers. | I know many other asylum seekers. |
154 | 00:07:23,240 | 00:07:25,920 | They don't have a good picture in the community, | They don't have a good picture in the community, |
155 | 00:07:26,120 | 00:07:27,839 | so one of the reasons I'm here, | so one of the reasons I'm here, |
156 | 00:07:28,040 | 00:07:30,120 | I want to prove that we are simple people like you. | I want to prove that we are simple people like you. |
157 | 00:07:30,319 | 00:07:33,319 | There is no difference. We eat and we cook like you. | There is no difference. We eat and we cook like you. |
158 | 00:07:35,759 | 00:07:38,879 | That really smells delicious. | That really smells delicious. |
159 | 00:07:39,079 | 00:07:41,120 | And what is it you're serving it with? | And what is it you're serving it with? |
160 | 00:07:41,319 | 00:07:43,879 | It's date. Date paste. Oh, yum! | It's date. Date paste. Oh, yum! |
161 | 00:07:45,079 | 00:07:47,800 | (SNIFFS) And the saffron, you can smell it. | (SNIFFS) And the saffron, you can smell it. |
162 | 00:07:52,840 | 00:07:56,600 | With restaurant Kepos Street Kitchen down one-nil, | With restaurant Kepos Street Kitchen down one-nil, |
163 | 00:07:56,800 | 00:07:59,560 | tonight, the pressure is on station chef Sujan | tonight, the pressure is on station chef Sujan |
164 | 00:07:59,759 | 00:08:02,519 | to deliver a winning dish. | to deliver a winning dish. |
165 | 00:08:02,720 | 00:08:06,759 | My station chef Sujan, his weakest link is desserts, | My station chef Sujan, his weakest link is desserts, |
166 | 00:08:06,959 | 00:08:09,720 | and he's been allocated the dessert challenge, | and he's been allocated the dessert challenge, |
167 | 00:08:09,920 | 00:08:15,079 | so we're really looking forward to see how he handles that. | so we're really looking forward to see how he handles that. |
168 | 00:08:15,279 | 00:08:19,079 | Tonight, I'm making kanafeh pastry with apple tea. | Tonight, I'm making kanafeh pastry with apple tea. |
169 | 00:08:19,279 | 00:08:22,079 | To make apple tea, I'm boiling the water with dried apple, | To make apple tea, I'm boiling the water with dried apple, |
170 | 00:08:22,279 | 00:08:24,519 | cinnamon, star-anise and a bit of cloves. | cinnamon, star-anise and a bit of cloves. |
171 | 00:08:25,759 | 00:08:28,000 | Now my apple tea is on the stove, | Now my apple tea is on the stove, |
172 | 00:08:28,199 | 00:08:30,079 | I now start to make my kataifi noodles. | I now start to make my kataifi noodles. |
173 | 00:08:31,759 | 00:08:33,720 | In my pastry tonight, I'm using two kinds of cheese - | In my pastry tonight, I'm using two kinds of cheese - |
174 | 00:08:33,919 | 00:08:36,919 | that's haloumi and fior di latte. | that's haloumi and fior di latte. |
175 | 00:08:37,120 | 00:08:39,039 | The fior di latte is a bit softer, | The fior di latte is a bit softer, |
176 | 00:08:39,240 | 00:08:41,159 | so it gives a nice texture to my pastry, | so it gives a nice texture to my pastry, |
177 | 00:08:41,360 | 00:08:43,480 | and the haloumi on the side is a bit saltier. | and the haloumi on the side is a bit saltier. |
178 | 00:08:43,720 | 00:08:46,919 | I think it's a very good combination. What do you love about kanafeh? | I think it's a very good combination. What do you love about kanafeh? |
179 | 00:08:47,159 | 00:08:49,720 | Most of the Middle Eastern countries, they love kanafeh. Yes. | Most of the Middle Eastern countries, they love kanafeh. Yes. |
180 | 00:08:49,919 | 00:08:52,320 | Especially in Ramadan, you know, in every festival. | Especially in Ramadan, you know, in every festival. |
181 | 00:08:52,519 | 00:08:53,799 | Yeah. They enjoy it all together. | Yeah. They enjoy it all together. |
182 | 00:08:54,039 | 00:08:56,840 | That's why I love the spirit about kanafeh. Well, I love kanafeh. | That's why I love the spirit about kanafeh. Well, I love kanafeh. |
183 | 00:08:57,039 | 00:08:59,399 | I've been known to drive vast, you know, distances... | I've been known to drive vast, you know, distances... |
184 | 00:08:59,600 | 00:09:01,279 | Oh, that's wonderful. ..to eat kanafeh, | Oh, that's wonderful. ..to eat kanafeh, |
185 | 00:09:01,480 | 00:09:03,600 | when it's... when it's a really, really good one. | when it's... when it's a really, really good one. |
186 | 00:09:03,799 | 00:09:05,279 | Hopefully, the boss is happy up there. | Hopefully, the boss is happy up there. |
187 | 00:09:05,480 | 00:09:07,600 | Oh, I hope so. Looking at me, how I'm working. | Oh, I hope so. Looking at me, how I'm working. |
188 | 00:09:07,799 | 00:09:09,879 | Um, is the boss happy? Yeah, I think so. | Um, is the boss happy? Yeah, I think so. |
189 | 00:09:10,080 | 00:09:12,440 | Fantastic. He's doing a fabulous job. | Fantastic. He's doing a fabulous job. |
190 | 00:09:12,639 | 00:09:14,639 | It's a beautiful, simple dish, | It's a beautiful, simple dish, |
191 | 00:09:14,840 | 00:09:17,279 | but you can really kind of get it very wrong. | but you can really kind of get it very wrong. |
192 | 00:09:17,519 | 00:09:21,000 | Well, there's nowhere to hide in a simple dish, right? Yes, yes, yes. | Well, there's nowhere to hide in a simple dish, right? Yes, yes, yes. |
193 | 00:09:21,200 | 00:09:24,000 | Well, it is a dessert battle, and that's probably just as well, | Well, it is a dessert battle, and that's probably just as well, |
194 | 00:09:24,200 | 00:09:26,200 | because Mark loves his dessert. | because Mark loves his dessert. |
195 | 00:09:26,399 | 00:09:28,480 | Oh, I don't think anyone doesn't love dessert. | Oh, I don't think anyone doesn't love dessert. |
196 | 00:09:28,679 | 00:09:31,440 | I'll leave you to watch on. Absolutely. Thank you. | I'll leave you to watch on. Absolutely. Thank you. |
197 | 00:09:36,399 | 00:09:38,879 | Sima is doing a dessert. | Sima is doing a dessert. |
198 | 00:09:39,080 | 00:09:41,240 | This is one of the most amazing desserts I've ever seen. | This is one of the most amazing desserts I've ever seen. |
199 | 00:09:41,440 | 00:09:43,480 | She's just putting literally, like, | She's just putting literally, like, |
200 | 00:09:43,679 | 00:09:46,080 | four centimetres worth of buttermilk ricotta... | four centimetres worth of buttermilk ricotta... |
201 | 00:09:46,279 | 00:09:47,559 | Double tick. | Double tick. |
202 | 00:09:47,759 | 00:09:50,679 | ..then chunks of fior di latte, or mozzarella. | ..then chunks of fior di latte, or mozzarella. |
203 | 00:09:50,879 | 00:09:54,200 | Very simple. If I was the judge, she'd probably win. | Very simple. If I was the judge, she'd probably win. |
204 | 00:09:54,399 | 00:09:57,559 | So, Sara is doing a baklava... | So, Sara is doing a baklava... |
205 | 00:09:57,759 | 00:09:59,480 | Ooh! | Ooh! |
206 | 00:09:59,679 | 00:10:01,879 | ..with macadamias in there, so a bit of an Aussie twist. | ..with macadamias in there, so a bit of an Aussie twist. |
207 | 00:10:02,080 | 00:10:03,679 | I'm really excited | I'm really excited |
208 | 00:10:03,879 | 00:10:06,559 | because Mahshid's actually bringing to the pass tonight | because Mahshid's actually bringing to the pass tonight |
209 | 00:10:06,759 | 00:10:08,720 | something I don't think I've ever seen before, | something I don't think I've ever seen before, |
210 | 00:10:08,919 | 00:10:12,279 | and it's almost like, um, biscuity-smelling, um, | and it's almost like, um, biscuity-smelling, um, |
211 | 00:10:12,480 | 00:10:14,360 | un-pastry, if you like. | un-pastry, if you like. |
212 | 00:10:14,559 | 00:10:15,840 | Yeah. I'm excited. | Yeah. I'm excited. |
213 | 00:10:16,080 | 00:10:18,399 | You know, there's always something new to learn in this kitchen, | You know, there's always something new to learn in this kitchen, |
214 | 00:10:18,600 | 00:10:20,080 | and this is new. | and this is new. |
215 | 00:10:30,120 | 00:10:33,320 | With restaurant Kepos Street Kitchen down one-nil, | With restaurant Kepos Street Kitchen down one-nil, |
216 | 00:10:33,519 | 00:10:37,200 | tonight, the pressure is on station chef Sujan | tonight, the pressure is on station chef Sujan |
217 | 00:10:37,399 | 00:10:40,039 | to deliver a winning dish. | to deliver a winning dish. |
218 | 00:10:40,240 | 00:10:42,440 | Tonight's blind tasting judge, Mark, | Tonight's blind tasting judge, Mark, |
219 | 00:10:42,639 | 00:10:46,559 | will try each dish with no idea of who cooked what. | will try each dish with no idea of who cooked what. |
220 | 00:10:46,759 | 00:10:48,440 | MARK OLIVE: Oh, look, Middle Eastern desserts - | MARK OLIVE: Oh, look, Middle Eastern desserts - |
221 | 00:10:48,639 | 00:10:52,279 | sugary pastries that are just dripping in syrup | sugary pastries that are just dripping in syrup |
222 | 00:10:52,480 | 00:10:55,600 | with these floral tones to them. | with these floral tones to them. |
223 | 00:10:55,799 | 00:10:58,279 | Pistachio nuts. Cinnamon. | Pistachio nuts. Cinnamon. |
224 | 00:10:58,480 | 00:11:02,399 | Bring that all together, you can make a cracking dessert. | Bring that all together, you can make a cracking dessert. |
225 | 00:11:04,639 | 00:11:06,159 | SIMA: Ooh! | SIMA: Ooh! |
226 | 00:11:06,399 | 00:11:09,080 | How are you going with the dessert? Finished already? Yeah, good. Yeah. | How are you going with the dessert? Finished already? Yeah, good. Yeah. |
227 | 00:11:09,279 | 00:11:10,759 | Finished already? Mine's in the oven. | Finished already? Mine's in the oven. |
228 | 00:11:10,960 | 00:11:12,799 | You are so quick! That looks so good. | You are so quick! That looks so good. |
229 | 00:11:13,000 | 00:11:15,360 | Yours looks so delicious over there. | Yours looks so delicious over there. |
230 | 00:11:15,559 | 00:11:18,360 | Yeah? (GIGGLES) Hmm! | Yeah? (GIGGLES) Hmm! |
231 | 00:11:18,559 | 00:11:20,720 | Mm! (LAUGHS) | Mm! (LAUGHS) |
232 | 00:11:20,919 | 00:11:23,440 | I've actually got my tel kadayif in the oven... | I've actually got my tel kadayif in the oven... |
233 | 00:11:25,639 | 00:11:28,519 | ..and I'm just toasting up some pistachios to decorate. | ..and I'm just toasting up some pistachios to decorate. |
234 | 00:11:28,720 | 00:11:30,799 | I'm going to make the sugar syrup. | I'm going to make the sugar syrup. |
235 | 00:11:31,000 | 00:11:33,279 | To make my syrup, | To make my syrup, |
236 | 00:11:33,480 | 00:11:36,879 | I grab about a cup of sugar to about a cup of water, | I grab about a cup of sugar to about a cup of water, |
237 | 00:11:37,080 | 00:11:40,159 | bring that to the boil until my sugar has dissolved | bring that to the boil until my sugar has dissolved |
238 | 00:11:40,360 | 00:11:43,600 | and then I add two slices of lemon, and that's it. | and then I add two slices of lemon, and that's it. |
239 | 00:11:43,799 | 00:11:47,120 | OK, and that's all I need. Keep it simple. | OK, and that's all I need. Keep it simple. |
240 | 00:11:47,320 | 00:11:50,759 | Ladies, chef, 15 minutes to go. | Ladies, chef, 15 minutes to go. |
241 | 00:11:52,320 | 00:11:54,600 | SARA: OK, that looks nice and golden now, | SARA: OK, that looks nice and golden now, |
242 | 00:11:54,799 | 00:11:57,840 | so what I'll do is, once I've got that up, | so what I'll do is, once I've got that up, |
243 | 00:11:58,039 | 00:11:59,720 | take some of the sugar syrup. | take some of the sugar syrup. |
244 | 00:11:59,919 | 00:12:02,799 | So, you want the sugar syrup to soak in between | So, you want the sugar syrup to soak in between |
245 | 00:12:03,000 | 00:12:05,159 | so you get that nice sweetness everywhere. | so you get that nice sweetness everywhere. |
246 | 00:12:05,360 | 00:12:06,639 | (SIZZLING) | (SIZZLING) |
247 | 00:12:06,840 | 00:12:10,000 | Can you hear that sizzle? That's the good stuff. | Can you hear that sizzle? That's the good stuff. |
248 | 00:12:10,200 | 00:12:13,559 | So, now that my baklava is cooked, | So, now that my baklava is cooked, |
249 | 00:12:13,759 | 00:12:16,120 | I need to actually move that straight into the blast chiller | I need to actually move that straight into the blast chiller |
250 | 00:12:16,320 | 00:12:20,240 | to cool it down because I need to be able to stack it with cream. | to cool it down because I need to be able to stack it with cream. |
251 | 00:12:20,440 | 00:12:23,399 | Ooh, yum! | Ooh, yum! |
252 | 00:12:23,600 | 00:12:26,200 | Then I get on to my pistachio cream. | Then I get on to my pistachio cream. |
253 | 00:12:27,840 | 00:12:29,120 | OK. | OK. |
254 | 00:12:29,320 | 00:12:31,799 | So, I start with the mascarpone cream. | So, I start with the mascarpone cream. |
255 | 00:12:32,000 | 00:12:34,320 | I use a little bit of icing sugar for a touch of sweetness | I use a little bit of icing sugar for a touch of sweetness |
256 | 00:12:34,519 | 00:12:38,159 | and I add a good dose of vanilla extract | and I add a good dose of vanilla extract |
257 | 00:12:38,360 | 00:12:40,159 | and some ground pistachios. | and some ground pistachios. |
258 | 00:12:40,360 | 00:12:43,000 | I want that beautiful green tone in the cream. | I want that beautiful green tone in the cream. |
259 | 00:12:44,679 | 00:12:46,279 | That goes straight in to a piping bag. | That goes straight in to a piping bag. |
260 | 00:12:46,480 | 00:12:47,879 | OK, ready to go. | OK, ready to go. |
261 | 00:12:48,080 | 00:12:50,240 | Straight into the blast chiller. | Straight into the blast chiller. |
262 | 00:12:54,399 | 00:12:58,759 | SUJAN: I want my kanafeh to be very, very crispy on the both sides. | SUJAN: I want my kanafeh to be very, very crispy on the both sides. |
263 | 00:13:00,440 | 00:13:06,240 | Go, Suj! (CHANTS) Suji! Suji! Suji! Suji! Suji! | Go, Suj! (CHANTS) Suji! Suji! Suji! Suji! Suji! |
264 | 00:13:07,600 | 00:13:09,120 | (LAUGHS) | (LAUGHS) |
265 | 00:13:09,320 | 00:13:11,679 | To finish the syrup for my kanafeh, | To finish the syrup for my kanafeh, |
266 | 00:13:11,879 | 00:13:14,320 | the next thing I do is add some cinnamon sticks, | the next thing I do is add some cinnamon sticks, |
267 | 00:13:14,519 | 00:13:15,960 | star-anise and a bit of cloves. | star-anise and a bit of cloves. |
268 | 00:13:16,159 | 00:13:19,559 | Lemon juice and a bit of rosewater and a tablespoon of honey, | Lemon juice and a bit of rosewater and a tablespoon of honey, |
269 | 00:13:19,759 | 00:13:21,039 | and it's ready to go. | and it's ready to go. |
270 | 00:13:21,279 | 00:13:25,200 | I now start to make crumbed pistachio on top to give a nice crunchiness. | I now start to make crumbed pistachio on top to give a nice crunchiness. |
271 | 00:13:28,840 | 00:13:30,480 | MICHAEL: Beautiful pistachios. | MICHAEL: Beautiful pistachios. |
272 | 00:13:30,720 | 00:13:32,960 | They look beautiful and green, don't they? Yeah. | They look beautiful and green, don't they? Yeah. |
273 | 00:13:33,159 | 00:13:35,120 | Michael is looking over my dishes. | Michael is looking over my dishes. |
274 | 00:13:36,159 | 00:13:37,759 | Fragrant, yeah. | Fragrant, yeah. |
275 | 00:13:37,960 | 00:13:41,679 | So, I feel really good about it that he's talking to me at every moment. | So, I feel really good about it that he's talking to me at every moment. |
276 | 00:13:41,879 | 00:13:43,159 | Pistachio on. | Pistachio on. |
277 | 00:13:43,360 | 00:13:45,960 | Looks good. Thank you, Chef. | Looks good. Thank you, Chef. |
278 | 00:13:50,120 | 00:13:53,080 | MAHSHID: The date is a very essential ingredient | MAHSHID: The date is a very essential ingredient |
279 | 00:13:53,279 | 00:13:54,559 | in this dish. | in this dish. |
280 | 00:13:54,759 | 00:13:57,759 | They usually use the pitted and chopped date, | They usually use the pitted and chopped date, |
281 | 00:13:57,960 | 00:14:01,200 | but this time, I prefer to use date paste, | but this time, I prefer to use date paste, |
282 | 00:14:01,399 | 00:14:04,320 | which was much easier - makes the process faster. | which was much easier - makes the process faster. |
283 | 00:14:06,000 | 00:14:08,159 | MELISSA LEONG: It smells amazing! | MELISSA LEONG: It smells amazing! |
284 | 00:14:08,360 | 00:14:10,840 | It's flour. Wow! Very, very cool. | It's flour. Wow! Very, very cool. |
285 | 00:14:11,039 | 00:14:12,639 | Now, tell me... Yeah. | Now, tell me... Yeah. |
286 | 00:14:12,840 | 00:14:14,279 | ..what are you making tonight? | ..what are you making tonight? |
287 | 00:14:14,480 | 00:14:15,759 | I'm making ranginak. | I'm making ranginak. |
288 | 00:14:15,960 | 00:14:20,080 | Ranginak is actually a dessert from the western part of Iran. | Ranginak is actually a dessert from the western part of Iran. |
289 | 00:14:20,320 | 00:14:23,320 | They usually use it in the wintertime... Aha. | They usually use it in the wintertime... Aha. |
290 | 00:14:23,519 | 00:14:25,759 | ..because, in wintertime, they didn't have much fruit... | ..because, in wintertime, they didn't have much fruit... |
291 | 00:14:25,960 | 00:14:27,840 | Yeah. ..and they tried to have... | Yeah. ..and they tried to have... |
292 | 00:14:28,080 | 00:14:30,679 | ..to take the vitamins and everything they need from the dried fruit. | ..to take the vitamins and everything they need from the dried fruit. |
293 | 00:14:30,879 | 00:14:32,200 | That's fascinating. | That's fascinating. |
294 | 00:14:32,399 | 00:14:34,679 | If you have it in wintertime, and especially in fasting time, | If you have it in wintertime, and especially in fasting time, |
295 | 00:14:34,879 | 00:14:36,519 | it gives you lots of energy and lots of power. | it gives you lots of energy and lots of power. |
296 | 00:14:36,720 | 00:14:38,000 | Well, that would make a lot of sense, | Well, that would make a lot of sense, |
297 | 00:14:38,200 | 00:14:40,480 | because you look at things like the ingredients we have here - | because you look at things like the ingredients we have here - |
298 | 00:14:40,679 | 00:14:42,559 | you have ground cardamom here, you have cinnamon, | you have ground cardamom here, you have cinnamon, |
299 | 00:14:42,759 | 00:14:44,879 | and both of those are really good for metabolism. | and both of those are really good for metabolism. |
300 | 00:14:45,080 | 00:14:47,240 | And also lots of saffron. Wow. | And also lots of saffron. Wow. |
301 | 00:14:47,440 | 00:14:49,080 | You know what makes it precious? | You know what makes it precious? |
302 | 00:14:49,279 | 00:14:51,200 | There is only a special time | There is only a special time |
303 | 00:14:51,399 | 00:14:53,360 | that they can pick the saffron from the saffron... | that they can pick the saffron from the saffron... |
304 | 00:14:53,559 | 00:14:54,840 | Aha. | Aha. |
305 | 00:14:55,039 | 00:14:56,840 | Because these, of course, are the little stamens | Because these, of course, are the little stamens |
306 | 00:14:57,039 | 00:14:58,559 | inside the saffron flowers, aren't they? | inside the saffron flowers, aren't they? |
307 | 00:14:58,759 | 00:15:00,039 | Only before the sun rises. | Only before the sun rises. |
308 | 00:15:00,240 | 00:15:02,720 | Otherwise, it's a waste of time. You have to throw it away. | Otherwise, it's a waste of time. You have to throw it away. |
309 | 00:15:02,919 | 00:15:06,600 | If the saffron changes the colour of the flower to brown, | If the saffron changes the colour of the flower to brown, |
310 | 00:15:06,799 | 00:15:08,200 | it's more expensive than gold. | it's more expensive than gold. |
311 | 00:15:08,399 | 00:15:11,000 | The best saffron in the world comes from Iran, | The best saffron in the world comes from Iran, |
312 | 00:15:11,200 | 00:15:12,480 | like the best carpet in the world. | like the best carpet in the world. |
313 | 00:15:12,679 | 00:15:13,960 | We are very proud of this too. | We are very proud of this too. |
314 | 00:15:14,159 | 00:15:17,879 | It gives a flavour that no-one can forget. | It gives a flavour that no-one can forget. |
315 | 00:15:18,080 | 00:15:19,519 | SARA: Now the nervous wait. | SARA: Now the nervous wait. |
316 | 00:15:22,399 | 00:15:27,480 | So, now that my baklava is just about down to temperature, | So, now that my baklava is just about down to temperature, |
317 | 00:15:27,679 | 00:15:30,679 | I'm concerned that it might still be warm inside the pastry, | I'm concerned that it might still be warm inside the pastry, |
318 | 00:15:30,879 | 00:15:32,480 | and in the back of my mind, | and in the back of my mind, |
319 | 00:15:32,679 | 00:15:34,919 | I'm freaking out that this cream is literally going | I'm freaking out that this cream is literally going |
320 | 00:15:35,120 | 00:15:37,039 | to start melting out the sides. | to start melting out the sides. |
321 | 00:15:40,000 | 00:15:41,679 | Five minutes to go, everyone. | Five minutes to go, everyone. |
322 | 00:15:45,679 | 00:15:50,080 | For the top, I'm going to use shredded coconut and rose petals, | For the top, I'm going to use shredded coconut and rose petals, |
323 | 00:15:50,279 | 00:15:51,559 | which makes it beautiful. | which makes it beautiful. |
324 | 00:15:51,759 | 00:15:54,720 | I serve the pitted dates on the side. | I serve the pitted dates on the side. |
325 | 00:15:54,919 | 00:15:56,480 | Plate up when you're ready. | Plate up when you're ready. |
326 | 00:15:57,519 | 00:15:59,759 | Good timing. SIMA: Perfect. | Good timing. SIMA: Perfect. |
327 | 00:15:59,960 | 00:16:02,000 | You wouldn't want it to be any more golden than that. | You wouldn't want it to be any more golden than that. |
328 | 00:16:02,200 | 00:16:03,799 | No, that's perfect. | No, that's perfect. |
329 | 00:16:04,000 | 00:16:08,360 | I'm so, so thankful. It looked great! | I'm so, so thankful. It looked great! |
330 | 00:16:08,559 | 00:16:11,799 | I hope it tastes good. I hope the judges love it. | I hope it tastes good. I hope the judges love it. |
331 | 00:16:12,000 | 00:16:14,000 | First plate on the pass! (APPLAUSE) | First plate on the pass! (APPLAUSE) |
332 | 00:16:22,399 | 00:16:25,159 | And that looks amazing! SUJAN: Thank you. | And that looks amazing! SUJAN: Thank you. |
333 | 00:16:31,720 | 00:16:34,320 | SARA: I think the positive is that the flavour will be there. | SARA: I think the positive is that the flavour will be there. |
334 | 00:16:34,519 | 00:16:36,440 | Here's hoping it tastes amazing. | Here's hoping it tastes amazing. |
335 | 00:16:36,639 | 00:16:38,159 | Come on! | Come on! |
336 | 00:16:39,840 | 00:16:42,879 | Yay, Sima! DAN HONG: Well done! | Yay, Sima! DAN HONG: Well done! |
337 | 00:16:43,120 | 00:16:46,320 | SIMA: I'm hoping that it's going to be nice and crunchy on the very top, | SIMA: I'm hoping that it's going to be nice and crunchy on the very top, |
338 | 00:16:46,519 | 00:16:48,679 | and then the bottom's just going to be nice and gooey. | and then the bottom's just going to be nice and gooey. |
339 | 00:16:48,879 | 00:16:50,399 | Let's hope it works out well. | Let's hope it works out well. |
340 | 00:16:59,960 | 00:17:04,720 | All of our cooks have served up their best sweet pastry dessert. | All of our cooks have served up their best sweet pastry dessert. |
341 | 00:17:04,920 | 00:17:08,359 | Now it's time for judge Mark to taste all the dishes | Now it's time for judge Mark to taste all the dishes |
342 | 00:17:08,559 | 00:17:11,039 | without knowing who cooked what. | without knowing who cooked what. |
343 | 00:17:12,359 | 00:17:14,119 | DAN HONG: Hi, Mark. Hi. How are we? | DAN HONG: Hi, Mark. Hi. How are we? |
344 | 00:17:14,319 | 00:17:16,480 | You've got a pretty sweet deal tonight. | You've got a pretty sweet deal tonight. |
345 | 00:17:16,680 | 00:17:19,839 | I'm getting a sugar high just smelling this. It's just amazing. | I'm getting a sugar high just smelling this. It's just amazing. |
346 | 00:17:20,039 | 00:17:23,720 | Where do you want to start? Um, let's start up here. | Where do you want to start? Um, let's start up here. |
347 | 00:17:23,920 | 00:17:26,960 | This is tel kadayif. | This is tel kadayif. |
348 | 00:17:29,000 | 00:17:30,480 | Ooh, look at that. | Ooh, look at that. |
349 | 00:17:34,000 | 00:17:35,480 | Ooh, wow. | Ooh, wow. |
350 | 00:17:36,599 | 00:17:39,640 | OK, I'm just going to put this here. | OK, I'm just going to put this here. |
351 | 00:17:40,920 | 00:17:44,759 | Look, I love the generosity of this. It's just decadent! | Look, I love the generosity of this. It's just decadent! |
352 | 00:17:44,960 | 00:17:46,440 | And here it goes. | And here it goes. |
353 | 00:17:48,440 | 00:17:51,359 | (CRUNCHES) You can hear that crunch. | (CRUNCHES) You can hear that crunch. |
354 | 00:17:54,279 | 00:17:59,000 | It's really creamy and cheesy, and the pistachio nuts. | It's really creamy and cheesy, and the pistachio nuts. |
355 | 00:17:59,200 | 00:18:02,000 | And that lemon syrup cuts right through | And that lemon syrup cuts right through |
356 | 00:18:02,200 | 00:18:04,240 | all of that... that creaminess. | all of that... that creaminess. |
357 | 00:18:04,440 | 00:18:06,519 | This is a lovely dessert. | This is a lovely dessert. |
358 | 00:18:07,839 | 00:18:11,480 | This is pistachio cream filled baklava. | This is pistachio cream filled baklava. |
359 | 00:18:11,680 | 00:18:15,039 | 45 minutes - this is pretty impressive. Look at this. | 45 minutes - this is pretty impressive. Look at this. |
360 | 00:18:15,240 | 00:18:16,880 | Oh, wow. | Oh, wow. |
361 | 00:18:24,640 | 00:18:26,759 | Ooh, that's a thick syrup, isn't it? | Ooh, that's a thick syrup, isn't it? |
362 | 00:18:28,880 | 00:18:30,680 | Go in. | Go in. |
363 | 00:18:33,359 | 00:18:35,119 | Creamy. | Creamy. |
364 | 00:18:35,319 | 00:18:37,720 | It's rich and there's a lot of artistry in here | It's rich and there's a lot of artistry in here |
365 | 00:18:37,920 | 00:18:42,079 | in getting those layers right and just showcasing each ingredient. | in getting those layers right and just showcasing each ingredient. |
366 | 00:18:42,279 | 00:18:43,799 | You can taste it - | You can taste it - |
367 | 00:18:44,000 | 00:18:46,920 | the pistachio nuts, the macadamia nuts, | the pistachio nuts, the macadamia nuts, |
368 | 00:18:47,119 | 00:18:50,200 | that hint of nutmeg and cinnamon through that pastry | that hint of nutmeg and cinnamon through that pastry |
369 | 00:18:50,400 | 00:18:51,920 | with this syrup. | with this syrup. |
370 | 00:18:53,119 | 00:18:55,319 | This is an amazing dessert. | This is an amazing dessert. |
371 | 00:18:56,400 | 00:18:58,240 | Mark, this is ranginak. | Mark, this is ranginak. |
372 | 00:19:01,240 | 00:19:04,440 | Presentation-wise, this looks good. | Presentation-wise, this looks good. |
373 | 00:19:04,640 | 00:19:06,960 | OK, so, this one might need a little bit of explaining. | OK, so, this one might need a little bit of explaining. |
374 | 00:19:07,160 | 00:19:10,920 | This biscuity-looking layer here is actually an unbaked pastry | This biscuity-looking layer here is actually an unbaked pastry |
375 | 00:19:11,119 | 00:19:13,000 | or kind of like a sweet, spiced roux in... | or kind of like a sweet, spiced roux in... |
376 | 00:19:13,200 | 00:19:14,960 | Oh, right. OK, yeah. Yeah. | Oh, right. OK, yeah. Yeah. |
377 | 00:19:15,160 | 00:19:17,400 | So, it's wheat flour that's been cooked out with spices. | So, it's wheat flour that's been cooked out with spices. |
378 | 00:19:17,599 | 00:19:21,880 | I'm going to keep my mind open and... and my mouth open too, | I'm going to keep my mind open and... and my mouth open too, |
379 | 00:19:22,079 | 00:19:23,359 | so here it goes. | so here it goes. |
380 | 00:19:23,559 | 00:19:26,240 | Melissa, is this date paste? Mm-hm. That's right. | Melissa, is this date paste? Mm-hm. That's right. |
381 | 00:19:29,200 | 00:19:30,519 | Sweetness is there. | Sweetness is there. |
382 | 00:19:30,720 | 00:19:32,119 | The Middle Eastern flavours are there. | The Middle Eastern flavours are there. |
383 | 00:19:32,319 | 00:19:34,279 | I've got that cardamom. I've got that saffron. | I've got that cardamom. I've got that saffron. |
384 | 00:19:34,480 | 00:19:35,920 | I've got the date paste. | I've got the date paste. |
385 | 00:19:36,119 | 00:19:39,839 | And those rosebuds just give it another level. | And those rosebuds just give it another level. |
386 | 00:19:40,039 | 00:19:42,279 | But I can taste that uncooked element, | But I can taste that uncooked element, |
387 | 00:19:42,480 | 00:19:45,119 | that floury element - that it hasn't been cooked out. | that floury element - that it hasn't been cooked out. |
388 | 00:19:45,319 | 00:19:47,960 | And the cardamom is disguising that, almost. | And the cardamom is disguising that, almost. |
389 | 00:19:48,160 | 00:19:51,359 | Just not sure if this is stretching that, um, | Just not sure if this is stretching that, um, |
390 | 00:19:51,559 | 00:19:54,000 | idea of a pastry dish, for me. | idea of a pastry dish, for me. |
391 | 00:19:54,200 | 00:19:56,799 | Mark, last dessert on the pass. Let's do this. | Mark, last dessert on the pass. Let's do this. |
392 | 00:19:57,000 | 00:19:58,559 | Wow! Can't wait. | Wow! Can't wait. |
393 | 00:19:58,759 | 00:20:01,640 | Mark, this is kanafeh and apple tea. | Mark, this is kanafeh and apple tea. |
394 | 00:20:05,680 | 00:20:08,079 | I like a cuppa! (CHUCKLES) | I like a cuppa! (CHUCKLES) |
395 | 00:20:08,279 | 00:20:11,640 | On first sight, this looks like pistachios in a pan. | On first sight, this looks like pistachios in a pan. |
396 | 00:20:11,839 | 00:20:15,079 | Wow. Look at that. | Wow. Look at that. |
397 | 00:20:15,279 | 00:20:17,160 | The cheese, it's still dripping. | The cheese, it's still dripping. |
398 | 00:20:17,359 | 00:20:19,480 | Ooh, that's so flaky. | Ooh, that's so flaky. |
399 | 00:20:19,680 | 00:20:21,519 | Creamy and melty. | Creamy and melty. |
400 | 00:20:29,240 | 00:20:31,279 | The pastry is nice and flaky. | The pastry is nice and flaky. |
401 | 00:20:31,480 | 00:20:34,279 | That hint of clove comes right through. | That hint of clove comes right through. |
402 | 00:20:34,480 | 00:20:36,880 | The haloumi - that saltiness of the haloumi. | The haloumi - that saltiness of the haloumi. |
403 | 00:20:37,079 | 00:20:38,559 | I'm going to have a swig of this. | I'm going to have a swig of this. |
404 | 00:20:43,799 | 00:20:46,920 | It's sweet, fragrant. That is the palate cleanser. | It's sweet, fragrant. That is the palate cleanser. |
405 | 00:20:47,119 | 00:20:49,200 | OK, Mark. So, that's all four tasted. | OK, Mark. So, that's all four tasted. |
406 | 00:20:49,400 | 00:20:52,000 | How were they? Amazing, and I need a lie-down. | How were they? Amazing, and I need a lie-down. |
407 | 00:20:52,200 | 00:20:53,480 | (BOTH LAUGH) | (BOTH LAUGH) |
408 | 00:20:53,680 | 00:20:55,920 | I'm just going to be so torn tonight. | I'm just going to be so torn tonight. |
409 | 00:21:05,559 | 00:21:08,920 | It's Middle Eastern week in The Chefs' Line kitchen, | It's Middle Eastern week in The Chefs' Line kitchen, |
410 | 00:21:09,119 | 00:21:11,839 | and station chef Sujan has just faced off | and station chef Sujan has just faced off |
411 | 00:21:12,039 | 00:21:14,279 | against our three home cooks. | against our three home cooks. |
412 | 00:21:16,400 | 00:21:18,160 | Now it's time to find out | Now it's time to find out |
413 | 00:21:18,359 | 00:21:21,880 | which dish had blind tasting judge Mark | which dish had blind tasting judge Mark |
414 | 00:21:22,079 | 00:21:23,960 | going back for seconds. | going back for seconds. |
415 | 00:21:25,720 | 00:21:29,319 | Chef, home cooks, tonight, we asked you all | Chef, home cooks, tonight, we asked you all |
416 | 00:21:29,519 | 00:21:33,599 | to deliver Middle Eastern cuisine's sweetest treats... | to deliver Middle Eastern cuisine's sweetest treats... |
417 | 00:21:33,799 | 00:21:35,079 | Yum! | Yum! |
418 | 00:21:35,319 | 00:21:38,000 | ..and you all brought some beautiful pastry to the pass tonight. | ..and you all brought some beautiful pastry to the pass tonight. |
419 | 00:21:38,200 | 00:21:40,200 | Well done. Thank you. | Well done. Thank you. |
420 | 00:21:44,119 | 00:21:45,680 | MELISSA LEONG: Head Chef Michael, | MELISSA LEONG: Head Chef Michael, |
421 | 00:21:45,880 | 00:21:48,480 | are you impressed with the selection on the pass tonight? | are you impressed with the selection on the pass tonight? |
422 | 00:21:48,680 | 00:21:53,799 | I am definitely very impressed, and I think we have a lot to fear. | I am definitely very impressed, and I think we have a lot to fear. |
423 | 00:21:54,000 | 00:21:56,000 | OK, Mark, it's time to tell us what you're thinking. | OK, Mark, it's time to tell us what you're thinking. |
424 | 00:21:56,200 | 00:21:58,240 | Which pastry was topnotch tonight for you? | Which pastry was topnotch tonight for you? |
425 | 00:21:58,440 | 00:22:01,960 | Look, your sweet pastries tonight were awesome. | Look, your sweet pastries tonight were awesome. |
426 | 00:22:03,519 | 00:22:05,480 | This was a really hard decision | This was a really hard decision |
427 | 00:22:05,680 | 00:22:09,400 | 'cause there is actually a couple of dishes in the running. | 'cause there is actually a couple of dishes in the running. |
428 | 00:22:10,680 | 00:22:13,079 | But there was one pastry tonight | But there was one pastry tonight |
429 | 00:22:13,279 | 00:22:17,039 | that just really had the edge on the others. | that just really had the edge on the others. |
430 | 00:22:17,240 | 00:22:19,000 | And so... | And so... |
431 | 00:22:20,880 | 00:22:22,960 | ..the best plate on the pass is... | ..the best plate on the pass is... |
432 | 00:22:28,960 | 00:22:35,880 | So, tonight's winning sweet pastry and the best plate on the pass is... | So, tonight's winning sweet pastry and the best plate on the pass is... |
433 | 00:22:43,799 | 00:22:45,920 | ..the kanafeh and apple tea. | ..the kanafeh and apple tea. |
434 | 00:22:46,119 | 00:22:47,400 | Who made this? | Who made this? |
435 | 00:22:47,599 | 00:22:50,400 | (CHEERING AND APPLAUSE) Oh, Chef! | (CHEERING AND APPLAUSE) Oh, Chef! |
436 | 00:22:54,359 | 00:22:57,680 | How do you feel? I feel pretty good, actually, you know. | How do you feel? I feel pretty good, actually, you know. |
437 | 00:22:57,880 | 00:22:59,400 | Well, Chef, what a dish. | Well, Chef, what a dish. |
438 | 00:22:59,599 | 00:23:02,000 | At first glance, it was so simple. | At first glance, it was so simple. |
439 | 00:23:02,200 | 00:23:04,640 | Then I dug my spoon in | Then I dug my spoon in |
440 | 00:23:04,839 | 00:23:08,440 | and there was a whole world of yum under there. | and there was a whole world of yum under there. |
441 | 00:23:08,640 | 00:23:10,440 | The texture was just beautiful. | The texture was just beautiful. |
442 | 00:23:10,640 | 00:23:12,559 | Thank you. Thanks. | Thank you. Thanks. |
443 | 00:23:15,440 | 00:23:19,000 | Unfortunately, it's time to find out which dish | Unfortunately, it's time to find out which dish |
444 | 00:23:19,200 | 00:23:21,480 | didn't live up to the level you were looking for. | didn't live up to the level you were looking for. |
445 | 00:23:23,559 | 00:23:26,599 | These three dishes all had unique qualities, | These three dishes all had unique qualities, |
446 | 00:23:26,799 | 00:23:29,119 | but the pastry that didn't quite live up | but the pastry that didn't quite live up |
447 | 00:23:29,319 | 00:23:32,640 | to the level I was looking for is... | to the level I was looking for is... |
448 | 00:23:34,519 | 00:23:36,000 | ..was the ranginak. | ..was the ranginak. |
449 | 00:23:36,200 | 00:23:38,920 | Who made this? I made it. | Who made this? I made it. |
450 | 00:23:39,119 | 00:23:43,200 | Mahshid, this was so unique, but I struggled with the texture. | Mahshid, this was so unique, but I struggled with the texture. |
451 | 00:23:43,400 | 00:23:46,920 | The cardamom, it was just a little bit overpowering. | The cardamom, it was just a little bit overpowering. |
452 | 00:23:47,119 | 00:23:51,839 | But thank you for bringing me a dish that I've never tried before, | But thank you for bringing me a dish that I've never tried before, |
453 | 00:23:52,039 | 00:23:55,000 | and that's the heart of The Chefs' Line kitchen. | and that's the heart of The Chefs' Line kitchen. |
454 | 00:23:55,240 | 00:23:58,839 | And I think you so much for bringing me this dish today. Well done. | And I think you so much for bringing me this dish today. Well done. |
455 | 00:23:59,039 | 00:24:01,680 | (APPLAUSE) | (APPLAUSE) |
456 | 00:24:06,680 | 00:24:08,519 | Now there's only one thing left to do, | Now there's only one thing left to do, |
457 | 00:24:08,720 | 00:24:10,640 | and that's eat these pastries on the pass! | and that's eat these pastries on the pass! |
458 | 00:24:10,839 | 00:24:12,279 | Let's go! | Let's go! |
459 | 00:24:15,519 | 00:24:17,279 | Who made this one? Me. | Who made this one? Me. |
460 | 00:24:17,480 | 00:24:19,200 | Your husband's one lucky man. | Your husband's one lucky man. |
461 | 00:24:19,400 | 00:24:21,319 | Thanks! | Thanks! |
462 | 00:24:21,519 | 00:24:23,839 | Next time, on The Chefs' Line... | Next time, on The Chefs' Line... |
463 | 00:24:24,039 | 00:24:26,000 | The rice is looking amazing. | The rice is looking amazing. |
464 | 00:24:26,200 | 00:24:27,880 | ..a classic combination. | ..a classic combination. |
465 | 00:24:28,079 | 00:24:31,960 | We're making Middle Eastern fish and salad, and our home cooks... | We're making Middle Eastern fish and salad, and our home cooks... |
466 | 00:24:32,160 | 00:24:33,519 | That's perfect. | That's perfect. |
467 | 00:24:33,759 | 00:24:37,160 | ..will be facing Kepos Street Kitchen's sous-chef Everton. | ..will be facing Kepos Street Kitchen's sous-chef Everton. |
468 | 00:24:37,359 | 00:24:39,759 | Yeah, perfect. Looking brilliant. | Yeah, perfect. Looking brilliant. |