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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.