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1 | 00:00:01,040 | 00:00:04,280 | MAEVE O'MEARA: It's Middle Eastern Week on The Chefs' Line and tonight... | MAEVE O'MEARA: It's Middle Eastern Week on The Chefs' Line and tonight... |
2 | 00:00:04,480 | 00:00:06,599 | Nobody likes overcooked fish. | Nobody likes overcooked fish. |
3 | 00:00:06,799 | 00:00:09,519 | ..a classic pairing - fish and salad. | ..a classic pairing - fish and salad. |
4 | 00:00:09,720 | 00:00:11,679 | The rice is looking amazing. | The rice is looking amazing. |
5 | 00:00:11,880 | 00:00:13,359 | Found all over the Middle East, | Found all over the Middle East, |
6 | 00:00:13,560 | 00:00:18,160 | fish and salad is the perfect balance of delicious spices, | fish and salad is the perfect balance of delicious spices, |
7 | 00:00:18,359 | 00:00:21,920 | fresh ingredients and perfectly-cooked seafood. | fresh ingredients and perfectly-cooked seafood. |
8 | 00:00:22,120 | 00:00:23,800 | That's perfect. | That's perfect. |
9 | 00:00:24,000 | 00:00:27,199 | Some of Australia's best home cooks will be putting their culinary skills | Some of Australia's best home cooks will be putting their culinary skills |
10 | 00:00:27,399 | 00:00:30,440 | to the test against hatted Middle Eastern restaurant, | to the test against hatted Middle Eastern restaurant, |
11 | 00:00:30,640 | 00:00:31,920 | Kepos Street Kitchen. | Kepos Street Kitchen. |
12 | 00:00:32,119 | 00:00:34,479 | We can all understand delicious food. | We can all understand delicious food. |
13 | 00:00:34,679 | 00:00:37,159 | And tonight, our home cooks are facing the third stop | And tonight, our home cooks are facing the third stop |
14 | 00:00:37,359 | 00:00:38,640 | in their Chefs' Line, | in their Chefs' Line, |
15 | 00:00:38,840 | 00:00:41,759 | Kepos Street Kitchen's sous-chef Everton. | Kepos Street Kitchen's sous-chef Everton. |
16 | 00:00:41,960 | 00:00:43,960 | Yeah, show them, Ton-Ton. | Yeah, show them, Ton-Ton. |
17 | 00:00:44,159 | 00:00:47,200 | As the week progresses, the competition will escalate | As the week progresses, the competition will escalate |
18 | 00:00:47,399 | 00:00:50,200 | in difficulty from the apprentice, all the way... | in difficulty from the apprentice, all the way... |
19 | 00:00:50,399 | 00:00:52,520 | BOTH: Go chef, go chef! | BOTH: Go chef, go chef! |
20 | 00:00:52,719 | 00:00:55,000 | ..to the head chef. | ..to the head chef. |
21 | 00:00:55,200 | 00:00:59,119 | Which Middle Eastern fish and salad will win them the chance | Which Middle Eastern fish and salad will win them the chance |
22 | 00:00:59,320 | 00:01:03,039 | to reach the end of The Chefs' Line? | to reach the end of The Chefs' Line? |
23 | 00:01:08,280 | 00:01:09,719 | Home cooks and chefs, | Home cooks and chefs, |
24 | 00:01:09,920 | 00:01:13,719 | welcome back to Middle Eastern Week in The Chefs' Line kitchen! | welcome back to Middle Eastern Week in The Chefs' Line kitchen! |
25 | 00:01:16,239 | 00:01:20,280 | Tonight, we have three delicious fish dishes on the menu all served | Tonight, we have three delicious fish dishes on the menu all served |
26 | 00:01:20,480 | 00:01:22,280 | with gorgeous Middle Eastern salads. | with gorgeous Middle Eastern salads. |
27 | 00:01:22,480 | 00:01:23,840 | It's a classic pairing, | It's a classic pairing, |
28 | 00:01:24,039 | 00:01:26,879 | but who will match themselves up with a win tonight? | but who will match themselves up with a win tonight? |
29 | 00:01:27,079 | 00:01:31,799 | You home cooks or the professionals? | You home cooks or the professionals? |
30 | 00:01:32,000 | 00:01:34,280 | Head chef Michael, Kepos Street Kitchen, | Head chef Michael, Kepos Street Kitchen, |
31 | 00:01:34,479 | 00:01:35,759 | thanks for joining us again. | thanks for joining us again. |
32 | 00:01:35,960 | 00:01:37,280 | Thank you for having us. | Thank you for having us. |
33 | 00:01:37,479 | 00:01:38,840 | Now the score's tied, | Now the score's tied, |
34 | 00:01:39,039 | 00:01:42,599 | so who is next in your Chefs' Line to face the home cooks? | so who is next in your Chefs' Line to face the home cooks? |
35 | 00:01:42,799 | 00:01:45,680 | Everton, the sous-chef, will be cooking tonight. | Everton, the sous-chef, will be cooking tonight. |
36 | 00:01:45,879 | 00:01:47,879 | Sous-chef Everton, are you nervous? | Sous-chef Everton, are you nervous? |
37 | 00:01:48,079 | 00:01:50,479 | A little bit, I think it's... | A little bit, I think it's... |
38 | 00:01:50,680 | 00:01:52,680 | There is a big competition out there. | There is a big competition out there. |
39 | 00:01:52,879 | 00:01:55,120 | There's girls' power going on. | There's girls' power going on. |
40 | 00:01:55,319 | 00:01:57,359 | (LAUGHTER) Sure is. | (LAUGHTER) Sure is. |
41 | 00:01:57,560 | 00:01:58,520 | Yep. | Yep. |
42 | 00:01:58,719 | 00:02:00,239 | Time to take your bench. | Time to take your bench. |
43 | 00:02:01,319 | 00:02:03,799 | Chefs' Line, please take your seats. | Chefs' Line, please take your seats. |
44 | 00:02:06,840 | 00:02:11,080 | Sara, Sima, tonight will decide which one of you will take on | Sara, Sima, tonight will decide which one of you will take on |
45 | 00:02:11,280 | 00:02:13,319 | head chef Michael in the final. | head chef Michael in the final. |
46 | 00:02:14,479 | 00:02:16,439 | Tonight's blind judge will be Dan! | Tonight's blind judge will be Dan! |
47 | 00:02:16,639 | 00:02:19,439 | And so he isn't fishing for any inside information, | And so he isn't fishing for any inside information, |
48 | 00:02:19,639 | 00:02:23,079 | he'll be out the back, so he won't know who's cooked what. | he'll be out the back, so he won't know who's cooked what. |
49 | 00:02:23,280 | 00:02:27,879 | Tonight is a dish of two parts, the fish and the salad. | Tonight is a dish of two parts, the fish and the salad. |
50 | 00:02:28,079 | 00:02:31,520 | Remember they have to work perfectly together. | Remember they have to work perfectly together. |
51 | 00:02:31,719 | 00:02:33,199 | Good luck. | Good luck. |
52 | 00:02:33,400 | 00:02:36,680 | Sous-chef Everton, home cooks, | Sous-chef Everton, home cooks, |
53 | 00:02:36,879 | 00:02:40,240 | you have 75 minutes to serve up | you have 75 minutes to serve up |
54 | 00:02:40,439 | 00:02:43,199 | your best fish dish with a Middle Eastern salad. | your best fish dish with a Middle Eastern salad. |
55 | 00:02:43,400 | 00:02:46,000 | So, let's cook! | So, let's cook! |
56 | 00:02:54,360 | 00:02:56,680 | Middle Eastern fish and salad sounds really easy, | Middle Eastern fish and salad sounds really easy, |
57 | 00:02:56,879 | 00:02:59,280 | but there could be hundreds of different dishes so... | but there could be hundreds of different dishes so... |
58 | 00:02:59,520 | 00:03:03,000 | And the complexity of those flavours as well and what they add to them. | And the complexity of those flavours as well and what they add to them. |
59 | 00:03:03,199 | 00:03:06,159 | We're seeing lots of pomegranates out here, which is fantastic | We're seeing lots of pomegranates out here, which is fantastic |
60 | 00:03:06,360 | 00:03:09,879 | and the molasses and the smoked paprikas | and the molasses and the smoked paprikas |
61 | 00:03:10,080 | 00:03:12,759 | and all of these different spices is really exciting. | and all of these different spices is really exciting. |
62 | 00:03:13,000 | 00:03:16,360 | So, you know, peasant food brought up to the next level. Absolutely. | So, you know, peasant food brought up to the next level. Absolutely. |
63 | 00:03:20,719 | 00:03:24,000 | So, my name is Sima, I'm a mum of two, | So, my name is Sima, I'm a mum of two, |
64 | 00:03:24,199 | 00:03:27,280 | I come from an Armenian background. | I come from an Armenian background. |
65 | 00:03:27,479 | 00:03:29,599 | I love cooking, because it's my happy place. | I love cooking, because it's my happy place. |
66 | 00:03:29,800 | 00:03:33,199 | After a long day at work, I'm happy to do this. | After a long day at work, I'm happy to do this. |
67 | 00:03:35,000 | 00:03:37,520 | I'm making a fish dolma with tabouli tonight. | I'm making a fish dolma with tabouli tonight. |
68 | 00:03:37,719 | 00:03:39,680 | Dolma is something that's stuffed. | Dolma is something that's stuffed. |
69 | 00:03:39,879 | 00:03:43,360 | You can stuff capsicum, tomato, vine leaves, | You can stuff capsicum, tomato, vine leaves, |
70 | 00:03:43,560 | 00:03:47,560 | just like the Greeks that call the vine leaves dolmades, we call dolma. | just like the Greeks that call the vine leaves dolmades, we call dolma. |
71 | 00:03:47,759 | 00:03:51,800 | So, I normally make this with meat, but I'm using fish tonight. | So, I normally make this with meat, but I'm using fish tonight. |
72 | 00:03:52,000 | 00:03:54,120 | This is a sweeter style dolma | This is a sweeter style dolma |
73 | 00:03:54,319 | 00:03:57,680 | that has the currants and the pine nuts | that has the currants and the pine nuts |
74 | 00:03:57,879 | 00:04:00,199 | that add a bit of crunch and sweetness. | that add a bit of crunch and sweetness. |
75 | 00:04:00,400 | 00:04:02,719 | Tonight, they're baby vine leaves, | Tonight, they're baby vine leaves, |
76 | 00:04:02,919 | 00:04:05,680 | so they'll be nice and sweet and easy to bite into. | so they'll be nice and sweet and easy to bite into. |
77 | 00:04:05,879 | 00:04:09,479 | Hopefully, my little adaptation of turning it into a fish dolma | Hopefully, my little adaptation of turning it into a fish dolma |
78 | 00:04:09,680 | 00:04:11,439 | works out good tonight. | works out good tonight. |
79 | 00:04:11,639 | 00:04:13,080 | Oh, look at that. | Oh, look at that. |
80 | 00:04:18,120 | 00:04:19,560 | Come on. | Come on. |
81 | 00:04:21,279 | 00:04:25,079 | I'm Sara, I'm 31 and I live in Sydney. | I'm Sara, I'm 31 and I live in Sydney. |
82 | 00:04:26,800 | 00:04:29,399 | Tonight, I am making a Lebanese baked fish | Tonight, I am making a Lebanese baked fish |
83 | 00:04:29,600 | 00:04:32,360 | with rice and a warm bean and tomato salad. | with rice and a warm bean and tomato salad. |
84 | 00:04:34,319 | 00:04:38,040 | So, Middle Eastern food is part of my heritage | So, Middle Eastern food is part of my heritage |
85 | 00:04:38,240 | 00:04:42,159 | and losing my grandparents, I guess, has tied me closer to it | and losing my grandparents, I guess, has tied me closer to it |
86 | 00:04:42,360 | 00:04:44,079 | to be able to recreate those traditions | to be able to recreate those traditions |
87 | 00:04:44,279 | 00:04:46,560 | for all of my friends and family. | for all of my friends and family. |
88 | 00:04:46,759 | 00:04:49,040 | So this is my grandfather's recipe. | So this is my grandfather's recipe. |
89 | 00:04:49,240 | 00:04:51,360 | Normally, what he would do is marinate the fish, | Normally, what he would do is marinate the fish, |
90 | 00:04:51,560 | 00:04:54,920 | which I'm about to do now, in lots of herbs and spices. | which I'm about to do now, in lots of herbs and spices. |
91 | 00:04:55,120 | 00:04:58,240 | And you want it quite lemony and also lots of cumin and chilli. | And you want it quite lemony and also lots of cumin and chilli. |
92 | 00:04:59,360 | 00:05:01,560 | Tonight, I'm feeling really excited. | Tonight, I'm feeling really excited. |
93 | 00:05:01,759 | 00:05:03,680 | I've put a lot of thought into this dish, | I've put a lot of thought into this dish, |
94 | 00:05:03,879 | 00:05:05,639 | so I'm really looking forward to the challenge. | so I'm really looking forward to the challenge. |
95 | 00:05:05,839 | 00:05:07,519 | OK, now... | OK, now... |
96 | 00:05:07,720 | 00:05:09,240 | My rice comes from the tradition | My rice comes from the tradition |
97 | 00:05:09,439 | 00:05:11,879 | which is sharia, which is kind of like a noodle dish. | which is sharia, which is kind of like a noodle dish. |
98 | 00:05:12,079 | 00:05:14,600 | It's normally like pine nuts and noodles. | It's normally like pine nuts and noodles. |
99 | 00:05:14,800 | 00:05:17,959 | So, the rice is actually one of my grandmother's traditional recipes. | So, the rice is actually one of my grandmother's traditional recipes. |
100 | 00:05:18,160 | 00:05:21,800 | So, this is kind of, like, I don't know, a homage to my grandparents. | So, this is kind of, like, I don't know, a homage to my grandparents. |
101 | 00:05:22,000 | 00:05:23,360 | She got me hooked on it as a kid. | She got me hooked on it as a kid. |
102 | 00:05:23,560 | 00:05:26,879 | I think there was probably more ghee in it than there was rice. | I think there was probably more ghee in it than there was rice. |
103 | 00:05:27,079 | 00:05:29,240 | It is the absolute best thing to eat, | It is the absolute best thing to eat, |
104 | 00:05:29,439 | 00:05:31,839 | so hopefully it is super delicious. | so hopefully it is super delicious. |
105 | 00:05:34,000 | 00:05:36,560 | Hey, Ton-Ton, how you doing over there? | Hey, Ton-Ton, how you doing over there? |
106 | 00:05:36,800 | 00:05:39,600 | I'm doing pretty well, how are you doing? Yeah, not bad. | I'm doing pretty well, how are you doing? Yeah, not bad. |
107 | 00:05:39,800 | 00:05:43,519 | With the home cooks and Kepos Street Kitchen level on one win each, | With the home cooks and Kepos Street Kitchen level on one win each, |
108 | 00:05:43,720 | 00:05:45,159 | sous-chef Everton, | sous-chef Everton, |
109 | 00:05:45,360 | 00:05:49,240 | aka Ton-Ton, is hoping the restaurant's signature fish and salad | aka Ton-Ton, is hoping the restaurant's signature fish and salad |
110 | 00:05:49,439 | 00:05:51,319 | will earn him the win. | will earn him the win. |
111 | 00:05:51,519 | 00:05:53,639 | Tonight, I'll be making snapper | Tonight, I'll be making snapper |
112 | 00:05:53,840 | 00:05:56,040 | with a preserved lemon relish and cauliflower salad. | with a preserved lemon relish and cauliflower salad. |
113 | 00:05:56,240 | 00:05:58,680 | Over there, I'm burning some eggplant, | Over there, I'm burning some eggplant, |
114 | 00:05:58,879 | 00:06:01,959 | just to give it a nice charred and smoky flavouring. | just to give it a nice charred and smoky flavouring. |
115 | 00:06:02,160 | 00:06:06,959 | So it's a very simple dish, but full of flavour | So it's a very simple dish, but full of flavour |
116 | 00:06:07,160 | 00:06:10,319 | and the cauliflower salad is very filling and fresh. | and the cauliflower salad is very filling and fresh. |
117 | 00:06:10,519 | 00:06:16,000 | So over here, I've got pistachios, walnuts, dried cranberries, | So over here, I've got pistachios, walnuts, dried cranberries, |
118 | 00:06:16,199 | 00:06:19,800 | those are very common ingredients in the Middle Eastern countries. | those are very common ingredients in the Middle Eastern countries. |
119 | 00:06:20,000 | 00:06:24,000 | For the snapper, I've got preserved lemon. | For the snapper, I've got preserved lemon. |
120 | 00:06:24,199 | 00:06:25,720 | I'm feeling pretty confident. | I'm feeling pretty confident. |
121 | 00:06:25,920 | 00:06:29,319 | Yeah, we cook it pretty much every night, | Yeah, we cook it pretty much every night, |
122 | 00:06:29,519 | 00:06:31,759 | but it's a big competition, eh? | but it's a big competition, eh? |
123 | 00:06:31,959 | 00:06:33,240 | Let's see how it goes. | Let's see how it goes. |
124 | 00:06:33,439 | 00:06:35,120 | The home cook are definitely very good, | The home cook are definitely very good, |
125 | 00:06:35,319 | 00:06:39,959 | I didn't think they would be like such good cooks, actually. | I didn't think they would be like such good cooks, actually. |
126 | 00:06:43,800 | 00:06:46,199 | So, this dish, it's really popular in the restaurant? | So, this dish, it's really popular in the restaurant? |
127 | 00:06:46,399 | 00:06:48,279 | It is very, very popular, yeah. | It is very, very popular, yeah. |
128 | 00:06:48,480 | 00:06:54,040 | It's very simple, but it requires so much little detail. | It's very simple, but it requires so much little detail. |
129 | 00:06:54,240 | 00:06:55,159 | Yep. | Yep. |
130 | 00:06:55,360 | 00:06:58,480 | The walnuts, the acidity in a lovely balance | The walnuts, the acidity in a lovely balance |
131 | 00:06:58,680 | 00:07:02,839 | and not overtaking the hero in here, that is the snapper. | and not overtaking the hero in here, that is the snapper. |
132 | 00:07:03,040 | 00:07:04,800 | So, how do you think our home cooks are going here? | So, how do you think our home cooks are going here? |
133 | 00:07:05,000 | 00:07:07,959 | They look like they're doing classical dishes | They look like they're doing classical dishes |
134 | 00:07:08,160 | 00:07:10,399 | with a lot of story and a lot of heritage, | with a lot of story and a lot of heritage, |
135 | 00:07:10,600 | 00:07:13,600 | so, yeah, I think there's a big threat over there. | so, yeah, I think there's a big threat over there. |
136 | 00:07:13,800 | 00:07:16,480 | Egg him on. See you guys later. Absolutely. | Egg him on. See you guys later. Absolutely. |
137 | 00:07:19,160 | 00:07:20,680 | How are you doing, Sara? | How are you doing, Sara? |
138 | 00:07:20,879 | 00:07:22,399 | I'm good, how are you doing? | I'm good, how are you doing? |
139 | 00:07:22,600 | 00:07:25,360 | Very good, I'm stressed for all of you. | Very good, I'm stressed for all of you. |
140 | 00:07:25,560 | 00:07:28,480 | Let's see if we survive this one. (LAUGHS) | Let's see if we survive this one. (LAUGHS) |
141 | 00:07:28,680 | 00:07:30,120 | I think you will do well. | I think you will do well. |
142 | 00:07:31,759 | 00:07:35,079 | So this is basically really fine angel hair pasta. | So this is basically really fine angel hair pasta. |
143 | 00:07:35,279 | 00:07:37,319 | So, egg noodles with pine nuts. | So, egg noodles with pine nuts. |
144 | 00:07:37,519 | 00:07:40,159 | That smells amazing, I can smell ghee, for sure. | That smells amazing, I can smell ghee, for sure. |
145 | 00:07:41,519 | 00:07:44,800 | To get that super buttery fattiness come through, | To get that super buttery fattiness come through, |
146 | 00:07:45,000 | 00:07:48,199 | we also put a bit of Vegeta in as well to give it flavour. | we also put a bit of Vegeta in as well to give it flavour. |
147 | 00:07:48,399 | 00:07:51,439 | That was my grandmother's secret recipe. | That was my grandmother's secret recipe. |
148 | 00:07:51,639 | 00:07:54,439 | She would say, "Oh, you add a bit of this," or "You add a bit of that." | She would say, "Oh, you add a bit of this," or "You add a bit of that." |
149 | 00:07:54,639 | 00:07:57,840 | And I'd say to her I'm like, "Teita, how much?" She's like, "This much". | And I'd say to her I'm like, "Teita, how much?" She's like, "This much". |
150 | 00:07:58,040 | 00:08:00,160 | This is something my grandmother used to make. | This is something my grandmother used to make. |
151 | 00:08:00,360 | 00:08:03,600 | It was one of those dishes that you could eat a mountain of it | It was one of those dishes that you could eat a mountain of it |
152 | 00:08:03,800 | 00:08:06,399 | or if you ever felt a little unwell, this was the go-to dish. | or if you ever felt a little unwell, this was the go-to dish. |
153 | 00:08:06,639 | 00:08:10,879 | For some, it's fried rice, for us, it's this noodle and rice dish. Yeah. | For some, it's fried rice, for us, it's this noodle and rice dish. Yeah. |
154 | 00:08:11,079 | 00:08:13,920 | I try my hardest to perfect her recipes, | I try my hardest to perfect her recipes, |
155 | 00:08:14,120 | 00:08:15,959 | so I can bring her flavours back. | so I can bring her flavours back. |
156 | 00:08:16,160 | 00:08:17,800 | Well, I've actually lost both grandparents. | Well, I've actually lost both grandparents. |
157 | 00:08:18,000 | 00:08:21,839 | So for me, it's really important. Very, very fond memories. | So for me, it's really important. Very, very fond memories. |
158 | 00:08:22,040 | 00:08:23,839 | Come on, rice. | Come on, rice. |
159 | 00:08:25,000 | 00:08:27,360 | (CHUCKLES) | (CHUCKLES) |
160 | 00:08:31,800 | 00:08:33,639 | What have you got on cooking over there? | What have you got on cooking over there? |
161 | 00:08:33,840 | 00:08:35,919 | I've got my filling for my dolma. | I've got my filling for my dolma. |
162 | 00:08:36,120 | 00:08:40,559 | Once my pine nuts and the onions start toasting up a little bit | Once my pine nuts and the onions start toasting up a little bit |
163 | 00:08:40,759 | 00:08:43,559 | and getting a little bit of colour, I then add my currants into the mix. | and getting a little bit of colour, I then add my currants into the mix. |
164 | 00:08:43,759 | 00:08:45,720 | So, it's meant to be slightly sweet, | So, it's meant to be slightly sweet, |
165 | 00:08:45,919 | 00:08:47,960 | so I'm getting some sweetness through. | so I'm getting some sweetness through. |
166 | 00:08:48,159 | 00:08:50,200 | And that's when I add my allspice, | And that's when I add my allspice, |
167 | 00:08:50,399 | 00:08:53,639 | which adds that whole Middle Eastern flavour profile. | which adds that whole Middle Eastern flavour profile. |
168 | 00:08:53,840 | 00:08:56,600 | I don't want my fish to overcook in my dolma, | I don't want my fish to overcook in my dolma, |
169 | 00:08:56,799 | 00:08:58,120 | so I'm par-cooking the rice | so I'm par-cooking the rice |
170 | 00:08:58,320 | 00:09:00,919 | to reduce the amount of time that the fish is actually cooking | to reduce the amount of time that the fish is actually cooking |
171 | 00:09:01,120 | 00:09:03,159 | 'cause nobody likes overcooked fish. (LAUGHS) | 'cause nobody likes overcooked fish. (LAUGHS) |
172 | 00:09:03,360 | 00:09:08,360 | I add my rice to the pan and I start cooking the rice through | I add my rice to the pan and I start cooking the rice through |
173 | 00:09:08,559 | 00:09:11,759 | to incorporate all those flavours together. | to incorporate all those flavours together. |
174 | 00:09:13,080 | 00:09:15,080 | Hey, Ton-Ton, are you on track? | Hey, Ton-Ton, are you on track? |
175 | 00:09:15,320 | 00:09:18,759 | Oh, yeah. Yeah? I'm watching you. | Oh, yeah. Yeah? I'm watching you. |
176 | 00:09:18,960 | 00:09:20,600 | (LAUGHS) | (LAUGHS) |
177 | 00:09:20,799 | 00:09:23,559 | There is such a good feeling in this kitchen tonight. | There is such a good feeling in this kitchen tonight. |
178 | 00:09:23,759 | 00:09:28,000 | It is so warm and happy and there is so much deliciousness happening. | It is so warm and happy and there is so much deliciousness happening. |
179 | 00:09:28,200 | 00:09:30,440 | Hopefully, it'll all come together. | Hopefully, it'll all come together. |
180 | 00:09:34,320 | 00:09:37,480 | 35 minutes, everyone. 35 minutes. | 35 minutes, everyone. 35 minutes. |
181 | 00:09:37,679 | 00:09:40,399 | It's Middle Eastern Week in The Chefs' Line kitchen | It's Middle Eastern Week in The Chefs' Line kitchen |
182 | 00:09:40,600 | 00:09:43,879 | and our home cooks, armed with their family recipes, | and our home cooks, armed with their family recipes, |
183 | 00:09:44,080 | 00:09:48,120 | are taking on sous-chef Everton from Kepos Street Kitchen. | are taking on sous-chef Everton from Kepos Street Kitchen. |
184 | 00:09:48,320 | 00:09:51,919 | They're all preparing their best Middle Eastern fish and salads, | They're all preparing their best Middle Eastern fish and salads, |
185 | 00:09:52,120 | 00:09:56,279 | making blind-tasting judge Dan's job extremely difficult. | making blind-tasting judge Dan's job extremely difficult. |
186 | 00:09:56,480 | 00:09:59,519 | Fish is a very delicate piece of protein. | Fish is a very delicate piece of protein. |
187 | 00:09:59,720 | 00:10:01,679 | You don't want to overcook it. | You don't want to overcook it. |
188 | 00:10:01,879 | 00:10:03,919 | You want to make sure that you keep an eye on it. | You want to make sure that you keep an eye on it. |
189 | 00:10:04,120 | 00:10:06,360 | It's all about those vibrant flavours. | It's all about those vibrant flavours. |
190 | 00:10:06,559 | 00:10:08,080 | You know, using different spices | You know, using different spices |
191 | 00:10:08,279 | 00:10:11,120 | to highlight that sweet flavour of the fish. | to highlight that sweet flavour of the fish. |
192 | 00:10:11,320 | 00:10:15,440 | With the salad, I'm looking for traditional Middle Eastern flavours. | With the salad, I'm looking for traditional Middle Eastern flavours. |
193 | 00:10:15,639 | 00:10:20,120 | Dried fruits, parsley, different spices, different nuts | Dried fruits, parsley, different spices, different nuts |
194 | 00:10:20,320 | 00:10:22,879 | because that's what the Middle East is known for. | because that's what the Middle East is known for. |
195 | 00:10:30,240 | 00:10:32,000 | Sima, what fish are you using? | Sima, what fish are you using? |
196 | 00:10:32,200 | 00:10:36,440 | I'm using ling, so a nice, firm flat fish to withstand... | I'm using ling, so a nice, firm flat fish to withstand... |
197 | 00:10:36,639 | 00:10:38,519 | Delicious. ..a bit of extra cooking. | Delicious. ..a bit of extra cooking. |
198 | 00:10:38,720 | 00:10:42,240 | The dolma that I'm making tonight is fish dolma. | The dolma that I'm making tonight is fish dolma. |
199 | 00:10:42,440 | 00:10:44,960 | I'm actually rolling it into vine leaves. | I'm actually rolling it into vine leaves. |
200 | 00:10:45,159 | 00:10:48,679 | So, what I've done at the moment is I've got my rice filling. | So, what I've done at the moment is I've got my rice filling. |
201 | 00:10:48,879 | 00:10:50,679 | It smells amazing. | It smells amazing. |
202 | 00:10:50,879 | 00:10:53,080 | Oh, you're going to assemble one for me right now and show me? | Oh, you're going to assemble one for me right now and show me? |
203 | 00:10:53,279 | 00:10:54,639 | Yeah, I'm going to do one now. OK, cool. | Yeah, I'm going to do one now. OK, cool. |
204 | 00:10:54,840 | 00:10:56,600 | I've got my vine leaves ready | I've got my vine leaves ready |
205 | 00:10:56,799 | 00:10:59,320 | and I get a spoonful of my rice mixture | and I get a spoonful of my rice mixture |
206 | 00:10:59,519 | 00:11:03,279 | and I get a nice piece of fish and then I start folding. | and I get a nice piece of fish and then I start folding. |
207 | 00:11:03,480 | 00:11:05,759 | Look how fine and thin they are. | Look how fine and thin they are. |
208 | 00:11:06,000 | 00:11:11,039 | So they're really lovely and small and bite-sized, which I like. Yeah. | So they're really lovely and small and bite-sized, which I like. Yeah. |
209 | 00:11:11,240 | 00:11:12,759 | Once I've made my dolmas, | Once I've made my dolmas, |
210 | 00:11:12,960 | 00:11:14,720 | I get my pot | I get my pot |
211 | 00:11:14,919 | 00:11:17,879 | and I lay some parsley, coriander | and I lay some parsley, coriander |
212 | 00:11:18,080 | 00:11:19,600 | and some vine leaves on the bottom | and some vine leaves on the bottom |
213 | 00:11:19,799 | 00:11:23,320 | and some water, olive oil and the juice of a lemon. | and some water, olive oil and the juice of a lemon. |
214 | 00:11:23,519 | 00:11:26,039 | And I'm going to put this onto the cook now. | And I'm going to put this onto the cook now. |
215 | 00:11:26,240 | 00:11:28,360 | This should only take about 20 minutes. | This should only take about 20 minutes. |
216 | 00:11:28,559 | 00:11:31,080 | The magic happens once I pop the lid on | The magic happens once I pop the lid on |
217 | 00:11:31,279 | 00:11:33,679 | and wait for it to come to the simmer. | and wait for it to come to the simmer. |
218 | 00:11:39,840 | 00:11:42,639 | Tonight, I am baking Lebanese fish | Tonight, I am baking Lebanese fish |
219 | 00:11:42,840 | 00:11:46,320 | with rice and a warm tomato and green bean salad. | with rice and a warm tomato and green bean salad. |
220 | 00:11:46,519 | 00:11:48,080 | My fish is marinated, | My fish is marinated, |
221 | 00:11:48,279 | 00:11:50,480 | it's in the fridge, so it's looking good. | it's in the fridge, so it's looking good. |
222 | 00:11:50,679 | 00:11:53,399 | I'm just going to get onto my tahini sauce. | I'm just going to get onto my tahini sauce. |
223 | 00:11:53,600 | 00:11:55,320 | I start grinding up all the nuts | I start grinding up all the nuts |
224 | 00:11:55,519 | 00:11:57,759 | and making sure that crushed garlic is in the oil | and making sure that crushed garlic is in the oil |
225 | 00:11:57,960 | 00:11:59,320 | and on the stove softening. | and on the stove softening. |
226 | 00:11:59,519 | 00:12:02,000 | Then I start to add all my other ingredients in - | Then I start to add all my other ingredients in - |
227 | 00:12:02,200 | 00:12:06,840 | my tahini, my oil, lemon juice, cumin, paprika and salt. | my tahini, my oil, lemon juice, cumin, paprika and salt. |
228 | 00:12:08,559 | 00:12:11,200 | I'm going to get onto cleaning the beans up and the tomatoes, | I'm going to get onto cleaning the beans up and the tomatoes, |
229 | 00:12:11,399 | 00:12:13,279 | getting ready to create that salad. | getting ready to create that salad. |
230 | 00:12:13,480 | 00:12:16,720 | I've also got some heirloom tomatoes, | I've also got some heirloom tomatoes, |
231 | 00:12:16,919 | 00:12:18,519 | so they're just lightly pan-fried. | so they're just lightly pan-fried. |
232 | 00:12:20,039 | 00:12:22,440 | I'm really excited about putting this dish up, | I'm really excited about putting this dish up, |
233 | 00:12:22,639 | 00:12:24,559 | but I'm hoping that, you know, with all the colours | but I'm hoping that, you know, with all the colours |
234 | 00:12:24,759 | 00:12:26,080 | that I'm bringing to the plate | that I'm bringing to the plate |
235 | 00:12:26,279 | 00:12:29,519 | that, you know, they present quite beautifully. | that, you know, they present quite beautifully. |
236 | 00:12:29,720 | 00:12:32,519 | I then go to my fish, pop them on a tray | I then go to my fish, pop them on a tray |
237 | 00:12:32,720 | 00:12:35,600 | and they go straight into the oven at 180 degrees. | and they go straight into the oven at 180 degrees. |
238 | 00:12:39,000 | 00:12:42,399 | How are we doing with the snapper? They're filleted, ready to go? | How are we doing with the snapper? They're filleted, ready to go? |
239 | 00:12:42,600 | 00:12:44,159 | Done one, one to go. Yeah. | Done one, one to go. Yeah. |
240 | 00:12:44,360 | 00:12:47,039 | Tonight, I'll be making snapper | Tonight, I'll be making snapper |
241 | 00:12:47,240 | 00:12:50,559 | with a preserved lemon relish and cauliflower salad. | with a preserved lemon relish and cauliflower salad. |
242 | 00:12:50,759 | 00:12:53,480 | I just prepare it with some zucchini. | I just prepare it with some zucchini. |
243 | 00:12:53,679 | 00:12:56,240 | So, I want my snapper to be very simple | So, I want my snapper to be very simple |
244 | 00:12:56,440 | 00:12:59,000 | and I want it to be very moist in the centre. | and I want it to be very moist in the centre. |
245 | 00:12:59,200 | 00:13:03,559 | The idea is to make the zucchini resemble scales on the fish. | The idea is to make the zucchini resemble scales on the fish. |
246 | 00:13:03,759 | 00:13:05,399 | To be honest, it's a very annoying job, | To be honest, it's a very annoying job, |
247 | 00:13:05,600 | 00:13:07,720 | but someone has to do it. | but someone has to do it. |
248 | 00:13:07,919 | 00:13:11,480 | Maybe you're missing one here, there is a gap. | Maybe you're missing one here, there is a gap. |
249 | 00:13:11,679 | 00:13:14,919 | (LAUGHS) Is there? You can go back. | (LAUGHS) Is there? You can go back. |
250 | 00:13:15,120 | 00:13:16,600 | I've got a very sharp knife here, Pili. | I've got a very sharp knife here, Pili. |
251 | 00:13:16,799 | 00:13:18,080 | (LAUGHS) | (LAUGHS) |
252 | 00:13:21,279 | 00:13:24,360 | Ooh, looking nice too. Mm-hm. | Ooh, looking nice too. Mm-hm. |
253 | 00:13:24,559 | 00:13:26,159 | What have you got over here, some charred...? | What have you got over here, some charred...? |
254 | 00:13:26,360 | 00:13:29,240 | Over there's the charred eggplant for the relish. | Over there's the charred eggplant for the relish. |
255 | 00:13:29,440 | 00:13:32,799 | To finish my relish, I just take my burnt eggplant | To finish my relish, I just take my burnt eggplant |
256 | 00:13:33,000 | 00:13:34,960 | and just mash it a little bit with a knife | and just mash it a little bit with a knife |
257 | 00:13:35,159 | 00:13:38,559 | and just mix it with a little bit of paprika, olive oil | and just mix it with a little bit of paprika, olive oil |
258 | 00:13:38,759 | 00:13:40,039 | and a sprinkle of salt. | and a sprinkle of salt. |
259 | 00:13:40,240 | 00:13:42,120 | Lovely, lovely. | Lovely, lovely. |
260 | 00:13:42,320 | 00:13:44,840 | And I'm making the cauliflower salad. | And I'm making the cauliflower salad. |
261 | 00:13:45,039 | 00:13:46,919 | There's a lot of texture. | There's a lot of texture. |
262 | 00:13:47,120 | 00:13:51,000 | It's very rich, very filling and with the fresh herbs it's... | It's very rich, very filling and with the fresh herbs it's... |
263 | 00:13:51,200 | 00:13:52,759 | The whole thing is just amazing. | The whole thing is just amazing. |
264 | 00:13:52,960 | 00:13:55,240 | I hope the judge will like it. | I hope the judge will like it. |
265 | 00:13:58,720 | 00:14:00,720 | Tonight, I'm making a tabbouleh | Tonight, I'm making a tabbouleh |
266 | 00:14:00,919 | 00:14:04,320 | with parsley and spring onion and coriander. | with parsley and spring onion and coriander. |
267 | 00:14:04,519 | 00:14:06,120 | When using coriander, | When using coriander, |
268 | 00:14:06,320 | 00:14:07,919 | that's the best part, | that's the best part, |
269 | 00:14:08,120 | 00:14:11,399 | that's where all the flavour is, so I want to use that. | that's where all the flavour is, so I want to use that. |
270 | 00:14:13,000 | 00:14:14,600 | Lots of lemon juice, | Lots of lemon juice, |
271 | 00:14:14,799 | 00:14:18,159 | lots of olive oil and my twist on it is pomegranate. | lots of olive oil and my twist on it is pomegranate. |
272 | 00:14:18,360 | 00:14:21,720 | Pomegranate is the national fruit of Armenia, | Pomegranate is the national fruit of Armenia, |
273 | 00:14:21,919 | 00:14:25,080 | so I'm going to incorporate that into my dish. | so I'm going to incorporate that into my dish. |
274 | 00:14:25,279 | 00:14:28,720 | I want to see everything in here, so I don't want it to be too fine. | I want to see everything in here, so I don't want it to be too fine. |
275 | 00:14:28,919 | 00:14:31,720 | So, that's looking pretty good. | So, that's looking pretty good. |
276 | 00:14:31,919 | 00:14:35,720 | I sprinkle the sumac on the top to enhance the lemoniness. | I sprinkle the sumac on the top to enhance the lemoniness. |
277 | 00:14:35,919 | 00:14:38,240 | Sumac is a traditional Middle Eastern spice | Sumac is a traditional Middle Eastern spice |
278 | 00:14:38,440 | 00:14:40,240 | that has quite a lemony tang to it | that has quite a lemony tang to it |
279 | 00:14:40,440 | 00:14:43,240 | and it intensifies the lemon in the tabouli. | and it intensifies the lemon in the tabouli. |
280 | 00:14:43,440 | 00:14:46,759 | Lemon and dolma are a match made in heaven. | Lemon and dolma are a match made in heaven. |
281 | 00:14:46,960 | 00:14:51,039 | You have five minutes to go, you can start plating. | You have five minutes to go, you can start plating. |
282 | 00:14:54,799 | 00:14:56,320 | I think I'm ready to go. | I think I'm ready to go. |
283 | 00:14:56,519 | 00:14:59,320 | Time to plate up, I've got fish, I've got my rice, | Time to plate up, I've got fish, I've got my rice, |
284 | 00:14:59,519 | 00:15:02,720 | I've got my tomatoes, I've got my sauce and beans are ready to go. | I've got my tomatoes, I've got my sauce and beans are ready to go. |
285 | 00:15:02,919 | 00:15:05,120 | I put a nice pile of rice down there | I put a nice pile of rice down there |
286 | 00:15:05,320 | 00:15:08,679 | and I've actually put my warm tomato and bean salad next to it. | and I've actually put my warm tomato and bean salad next to it. |
287 | 00:15:08,879 | 00:15:10,879 | And I've rested a beautiful fillet of fish, | And I've rested a beautiful fillet of fish, |
288 | 00:15:11,080 | 00:15:14,080 | then I've drizzled that tahini sauce over the top. | then I've drizzled that tahini sauce over the top. |
289 | 00:15:15,440 | 00:15:18,279 | I have to just wait for my dolma to be just right. | I have to just wait for my dolma to be just right. |
290 | 00:15:18,480 | 00:15:20,200 | Yeah, I'm just letting them cool a bit | Yeah, I'm just letting them cool a bit |
291 | 00:15:20,399 | 00:15:21,720 | because we don't want them too hot. | because we don't want them too hot. |
292 | 00:15:21,919 | 00:15:25,440 | Pull them out very carefully and gently and I'm ready for plating. | Pull them out very carefully and gently and I'm ready for plating. |
293 | 00:15:25,639 | 00:15:28,240 | Just going to put some toasted pine nuts on there as well, | Just going to put some toasted pine nuts on there as well, |
294 | 00:15:28,440 | 00:15:30,000 | just to make it look pretty. | just to make it look pretty. |
295 | 00:15:30,200 | 00:15:31,799 | And I decorate my dish | And I decorate my dish |
296 | 00:15:32,000 | 00:15:35,879 | with the pine nuts, pomegranates and tabbouleh. | with the pine nuts, pomegranates and tabbouleh. |
297 | 00:15:37,360 | 00:15:40,519 | So tonight, my dish has a few elements. | So tonight, my dish has a few elements. |
298 | 00:15:40,720 | 00:15:45,759 | There's snapper with a little dollop of smoked eggplant | There's snapper with a little dollop of smoked eggplant |
299 | 00:15:45,960 | 00:15:48,120 | and as well with the cauliflower salad. | and as well with the cauliflower salad. |
300 | 00:15:49,759 | 00:15:52,039 | Let's go! Hey, you're like, "Let's go!" | Let's go! Hey, you're like, "Let's go!" |
301 | 00:15:52,279 | 00:15:55,039 | You better start heading up there, Sima! Woo! Hey, Sima! | You better start heading up there, Sima! Woo! Hey, Sima! |
302 | 00:15:55,240 | 00:15:58,840 | My dish looks really good, it's exactly how I wanted it to look. | My dish looks really good, it's exactly how I wanted it to look. |
303 | 00:15:59,039 | 00:16:01,480 | Hopefully Dan likes my food. | Hopefully Dan likes my food. |
304 | 00:16:03,320 | 00:16:06,240 | Sara! Go, go, go. | Sara! Go, go, go. |
305 | 00:16:06,440 | 00:16:08,120 | I am super excited. | I am super excited. |
306 | 00:16:08,320 | 00:16:11,000 | I'm excited more that Dan gets to try it and he's our judge | I'm excited more that Dan gets to try it and he's our judge |
307 | 00:16:11,200 | 00:16:13,279 | and here's to hoping I can win. | and here's to hoping I can win. |
308 | 00:16:14,360 | 00:16:17,120 | Down to you, Everton. (CHEERING) | Down to you, Everton. (CHEERING) |
309 | 00:16:19,759 | 00:16:21,960 | I'm very happy with the dish I've made tonight. | I'm very happy with the dish I've made tonight. |
310 | 00:16:22,159 | 00:16:25,279 | I believe Dan will like it a lot and I hope I win. | I believe Dan will like it a lot and I hope I win. |
311 | 00:16:26,879 | 00:16:28,679 | Well done! Well done. | Well done! Well done. |
312 | 00:16:28,879 | 00:16:30,320 | Well done, guys. | Well done, guys. |
313 | 00:16:36,679 | 00:16:41,279 | Our two home cooks and Kepos Street Kitchen's sous-chef Everton | Our two home cooks and Kepos Street Kitchen's sous-chef Everton |
314 | 00:16:41,480 | 00:16:45,360 | have created mouth-watering Middle Eastern fish and salads. | have created mouth-watering Middle Eastern fish and salads. |
315 | 00:16:47,960 | 00:16:52,799 | Now it's time to see which dish will have blind-tasting judge Dan | Now it's time to see which dish will have blind-tasting judge Dan |
316 | 00:16:53,000 | 00:16:55,240 | craving seconds. | craving seconds. |
317 | 00:16:55,440 | 00:16:59,120 | Welcome back, Dan, look at these amazing fish and salads. | Welcome back, Dan, look at these amazing fish and salads. |
318 | 00:16:59,320 | 00:17:02,399 | Some are looking very restaurant-y, very refined | Some are looking very restaurant-y, very refined |
319 | 00:17:02,600 | 00:17:05,200 | and then some are looking very homestyle, very rustic. | and then some are looking very homestyle, very rustic. |
320 | 00:17:05,400 | 00:17:07,079 | So, you know, it's looking great. | So, you know, it's looking great. |
321 | 00:17:07,279 | 00:17:09,960 | Where do you want to start? Let's start with these dolmas. | Where do you want to start? Let's start with these dolmas. |
322 | 00:17:10,160 | 00:17:11,640 | Oh, okey-doke. | Oh, okey-doke. |
323 | 00:17:13,119 | 00:17:16,400 | So, Dan, these are fish dolmas with tabbouleh. | So, Dan, these are fish dolmas with tabbouleh. |
324 | 00:17:17,720 | 00:17:19,720 | Very modern, very beautiful, | Very modern, very beautiful, |
325 | 00:17:19,920 | 00:17:22,599 | I can't really fault the presentation, to be quite honest. | I can't really fault the presentation, to be quite honest. |
326 | 00:17:24,519 | 00:17:25,960 | Going in. | Going in. |
327 | 00:17:36,039 | 00:17:37,319 | Mm. | Mm. |
328 | 00:17:37,519 | 00:17:41,440 | The dolma tastes like a classic, authentic dolma | The dolma tastes like a classic, authentic dolma |
329 | 00:17:41,640 | 00:17:44,359 | but I wouldn't know that there's much fish in it, that's all. | but I wouldn't know that there's much fish in it, that's all. |
330 | 00:17:44,559 | 00:17:46,319 | Got it. | Got it. |
331 | 00:17:48,160 | 00:17:49,640 | Mm. | Mm. |
332 | 00:17:51,079 | 00:17:54,720 | You know, with Middle Eastern food, almost everything has that acidity? | You know, with Middle Eastern food, almost everything has that acidity? |
333 | 00:17:54,920 | 00:17:57,160 | You know, you're used to having everything sour? | You know, you're used to having everything sour? |
334 | 00:17:57,359 | 00:18:01,359 | It tastes very authentic, which is amazing. | It tastes very authentic, which is amazing. |
335 | 00:18:03,160 | 00:18:07,920 | This is snapper with preserved lemon relish and cauliflower salad. | This is snapper with preserved lemon relish and cauliflower salad. |
336 | 00:18:11,480 | 00:18:12,559 | Mm! | Mm! |
337 | 00:18:14,279 | 00:18:18,440 | That is a flavour and texture explosion. | That is a flavour and texture explosion. |
338 | 00:18:19,759 | 00:18:23,920 | Sweet-and-sour, the nuts, crunch, raw cauliflower, | Sweet-and-sour, the nuts, crunch, raw cauliflower, |
339 | 00:18:24,119 | 00:18:26,799 | the freshness of the herbs. | the freshness of the herbs. |
340 | 00:18:27,000 | 00:18:28,440 | Wow. | Wow. |
341 | 00:18:30,440 | 00:18:33,319 | Wow, this is beautiful. | Wow, this is beautiful. |
342 | 00:18:33,519 | 00:18:35,000 | Wow, look at that. | Wow, look at that. |
343 | 00:18:37,680 | 00:18:38,960 | Oh, my gosh. It's perfect. | Oh, my gosh. It's perfect. |
344 | 00:18:39,160 | 00:18:41,200 | That's perfect. That is perfectly cooked. | That's perfect. That is perfectly cooked. |
345 | 00:18:41,400 | 00:18:43,880 | Still nice and moist. Mm. | Still nice and moist. Mm. |
346 | 00:18:47,799 | 00:18:49,359 | Mm! Smoky. | Mm! Smoky. |
347 | 00:18:51,839 | 00:18:54,480 | And that's smoked eggplant. | And that's smoked eggplant. |
348 | 00:18:54,680 | 00:18:57,519 | It's the softest snapper I think I've ever eaten, | It's the softest snapper I think I've ever eaten, |
349 | 00:18:57,720 | 00:19:00,519 | you know, and it's so moist | you know, and it's so moist |
350 | 00:19:00,720 | 00:19:03,119 | and that relish, delicious. | and that relish, delicious. |
351 | 00:19:03,319 | 00:19:05,440 | Fish, tick. | Fish, tick. |
352 | 00:19:05,640 | 00:19:07,279 | Salad, tick. | Salad, tick. |
353 | 00:19:07,480 | 00:19:09,240 | Relish? Relish, tick. | Relish? Relish, tick. |
354 | 00:19:13,559 | 00:19:15,720 | So, Dan, this is Lebanese baked fish | So, Dan, this is Lebanese baked fish |
355 | 00:19:15,920 | 00:19:18,240 | with warm tomato and green bean salad. | with warm tomato and green bean salad. |
356 | 00:19:19,720 | 00:19:22,079 | It looks great, I can't wait to dig in. Dig in. | It looks great, I can't wait to dig in. Dig in. |
357 | 00:19:25,240 | 00:19:27,160 | Mm. | Mm. |
358 | 00:19:27,359 | 00:19:30,000 | I love how they sort of browned off, almost char or burn | I love how they sort of browned off, almost char or burn |
359 | 00:19:30,200 | 00:19:34,359 | like those noodles before they add the rice or cook everything else | like those noodles before they add the rice or cook everything else |
360 | 00:19:34,559 | 00:19:36,279 | It really adds that nuttiness. Yeah. | It really adds that nuttiness. Yeah. |
361 | 00:19:43,000 | 00:19:46,000 | This dish is a great dish, it's really, really good. | This dish is a great dish, it's really, really good. |
362 | 00:19:46,200 | 00:19:49,279 | Because everything on this plate is here for a reason | Because everything on this plate is here for a reason |
363 | 00:19:49,480 | 00:19:51,759 | and the sauce is delicious. | and the sauce is delicious. |
364 | 00:19:51,960 | 00:19:55,680 | And that bean salad, I love how the beans are still really crunchy | And that bean salad, I love how the beans are still really crunchy |
365 | 00:19:55,880 | 00:19:59,240 | and the tomatoes really bring that sweetness and freshness | and the tomatoes really bring that sweetness and freshness |
366 | 00:19:59,440 | 00:20:01,400 | to the dish and I love the spice on that fish. | to the dish and I love the spice on that fish. |
367 | 00:20:01,599 | 00:20:03,319 | Perfectly cooked. | Perfectly cooked. |
368 | 00:20:06,119 | 00:20:07,720 | It's going to be a tough decision. | It's going to be a tough decision. |
369 | 00:20:11,519 | 00:20:14,200 | The thing is, I don't want to have to choose a winner, | The thing is, I don't want to have to choose a winner, |
370 | 00:20:14,400 | 00:20:15,960 | but I'm going to have to. | but I'm going to have to. |
371 | 00:20:22,640 | 00:20:25,640 | It's Middle Eastern Week in The Chefs' Line kitchen. | It's Middle Eastern Week in The Chefs' Line kitchen. |
372 | 00:20:25,839 | 00:20:30,039 | Our home cooks and Kepos Street Kitchen's sous-chef Everton | Our home cooks and Kepos Street Kitchen's sous-chef Everton |
373 | 00:20:30,240 | 00:20:32,519 | have created three impressive | have created three impressive |
374 | 00:20:32,720 | 00:20:35,440 | and colourful Middle Eastern fish and salads. | and colourful Middle Eastern fish and salads. |
375 | 00:20:35,640 | 00:20:39,279 | Now it's time for blind-tasting judge Dan to reveal, | Now it's time for blind-tasting judge Dan to reveal, |
376 | 00:20:39,480 | 00:20:42,720 | which dish was the perfect pairing. | which dish was the perfect pairing. |
377 | 00:20:43,839 | 00:20:46,920 | Chef, home cooks, tonight on the pass | Chef, home cooks, tonight on the pass |
378 | 00:20:47,119 | 00:20:49,559 | we had three amazing celebrations | we had three amazing celebrations |
379 | 00:20:49,759 | 00:20:52,359 | of this classic Middle Eastern combination. | of this classic Middle Eastern combination. |
380 | 00:20:53,559 | 00:20:58,559 | Each one was a testament to your passion, heritage and love | Each one was a testament to your passion, heritage and love |
381 | 00:20:58,759 | 00:21:02,240 | for this cuisine, so you should all be very proud of yourselves. | for this cuisine, so you should all be very proud of yourselves. |
382 | 00:21:06,960 | 00:21:09,680 | Well, tonight, it all came down | Well, tonight, it all came down |
383 | 00:21:09,880 | 00:21:14,480 | to who fused both key elements into an awesome plate. | to who fused both key elements into an awesome plate. |
384 | 00:21:16,319 | 00:21:19,319 | The best plate on the pass tonight is... | The best plate on the pass tonight is... |
385 | 00:21:24,559 | 00:21:27,480 | Well, tonight, it all came down | Well, tonight, it all came down |
386 | 00:21:27,680 | 00:21:32,079 | to who fused both key elements into an awesome plate. | to who fused both key elements into an awesome plate. |
387 | 00:21:33,920 | 00:21:36,799 | The best plate on the pass tonight is... | The best plate on the pass tonight is... |
388 | 00:21:38,319 | 00:21:41,000 | The snapper with cauliflower salad. | The snapper with cauliflower salad. |
389 | 00:21:41,200 | 00:21:43,319 | (TRILLS) | (TRILLS) |
390 | 00:21:47,880 | 00:21:50,680 | He was doing the Middle Eastern dance. | He was doing the Middle Eastern dance. |
391 | 00:21:52,000 | 00:21:53,559 | Chef, congratulations. | Chef, congratulations. |
392 | 00:21:53,759 | 00:21:57,920 | That fish inside that zucchini just kept it so moist | That fish inside that zucchini just kept it so moist |
393 | 00:21:58,119 | 00:22:01,440 | and that relish was so perfectly executed. | and that relish was so perfectly executed. |
394 | 00:22:01,640 | 00:22:03,119 | And then when you ate it with that salad, | And then when you ate it with that salad, |
395 | 00:22:03,319 | 00:22:04,599 | it just went so well with the fish. | it just went so well with the fish. |
396 | 00:22:04,799 | 00:22:06,640 | It was unbelievable, thank you. | It was unbelievable, thank you. |
397 | 00:22:06,839 | 00:22:08,680 | Thank you very much. | Thank you very much. |
398 | 00:22:15,000 | 00:22:20,319 | Dan, which fish and salad didn't quite live up to your expectations? | Dan, which fish and salad didn't quite live up to your expectations? |
399 | 00:22:20,519 | 00:22:24,160 | All these dishes were pretty amazing, | All these dishes were pretty amazing, |
400 | 00:22:24,359 | 00:22:26,720 | but I do have to pick one... | but I do have to pick one... |
401 | 00:22:28,759 | 00:22:31,440 | ..and for the smallest of reasons. | ..and for the smallest of reasons. |
402 | 00:22:31,640 | 00:22:35,519 | The plate that didn't quite live up to my expectations is... | The plate that didn't quite live up to my expectations is... |
403 | 00:22:37,240 | 00:22:38,599 | ..the fish dolmas. | ..the fish dolmas. |
404 | 00:22:38,799 | 00:22:40,799 | Whose is that? Me. | Whose is that? Me. |
405 | 00:22:41,000 | 00:22:42,440 | Sima. | Sima. |
406 | 00:22:42,640 | 00:22:45,839 | The flavour was totally there. Awesome. | The flavour was totally there. Awesome. |
407 | 00:22:46,039 | 00:22:48,599 | It was the smallest details, | It was the smallest details, |
408 | 00:22:48,799 | 00:22:52,119 | I couldn't taste much of the fish. | I couldn't taste much of the fish. |
409 | 00:22:52,319 | 00:22:54,960 | If the ratio of the rice and fish was a bit more fish, | If the ratio of the rice and fish was a bit more fish, |
410 | 00:22:55,160 | 00:22:57,480 | a bit less rice, then it could have been a different story. | a bit less rice, then it could have been a different story. |
411 | 00:22:57,680 | 00:22:59,119 | You should be really proud and thank you. | You should be really proud and thank you. |
412 | 00:22:59,319 | 00:23:01,000 | Thank you. Well done. | Thank you. Well done. |
413 | 00:23:01,240 | 00:23:04,759 | Appreciate that. I've had such a great time and I've made some great friends. | Appreciate that. I've had such a great time and I've made some great friends. |
414 | 00:23:04,960 | 00:23:06,960 | So, thank you again for this wonderful opportunity. | So, thank you again for this wonderful opportunity. |
415 | 00:23:07,160 | 00:23:08,920 | Thank you. | Thank you. |
416 | 00:23:11,240 | 00:23:15,319 | Sara, this obviously means this was your dish. | Sara, this obviously means this was your dish. |
417 | 00:23:15,519 | 00:23:19,720 | I love how simple this dish was, how rustic it was. | I love how simple this dish was, how rustic it was. |
418 | 00:23:19,920 | 00:23:22,880 | It was like I went to a Lebanese family's home | It was like I went to a Lebanese family's home |
419 | 00:23:23,079 | 00:23:25,839 | and the mother cooked dinner for me at home. | and the mother cooked dinner for me at home. |
420 | 00:23:26,039 | 00:23:29,240 | I tried to take from my grandfather and my grandmother. | I tried to take from my grandfather and my grandmother. |
421 | 00:23:29,440 | 00:23:33,200 | So, having a plate that feels like home was really important to me | So, having a plate that feels like home was really important to me |
422 | 00:23:33,400 | 00:23:37,200 | in this round, so I'm glad that you felt that while eating it. | in this round, so I'm glad that you felt that while eating it. |
423 | 00:23:37,400 | 00:23:39,119 | I'm super proud with where I've come. | I'm super proud with where I've come. |
424 | 00:23:39,319 | 00:23:42,440 | Well, Sara, you are the last home cook standing | Well, Sara, you are the last home cook standing |
425 | 00:23:42,640 | 00:23:45,160 | and that means that tomorrow night, | and that means that tomorrow night, |
426 | 00:23:45,359 | 00:23:47,880 | you'll be facing off against head chef Michael | you'll be facing off against head chef Michael |
427 | 00:23:48,079 | 00:23:50,519 | in the final for Middle Eastern Week! | in the final for Middle Eastern Week! |
428 | 00:23:50,720 | 00:23:52,200 | (CHEERING) | (CHEERING) |
429 | 00:23:52,400 | 00:23:55,240 | Come on in here and let's try some of this fish! | Come on in here and let's try some of this fish! |
430 | 00:23:57,440 | 00:23:59,599 | Amazing job, that was incredible. | Amazing job, that was incredible. |
431 | 00:23:59,799 | 00:24:01,519 | Oh, my God. | Oh, my God. |
432 | 00:24:01,720 | 00:24:05,480 | ..on The Chefs' Line, it's the final Middle Eastern cook-off... | ..on The Chefs' Line, it's the final Middle Eastern cook-off... |
433 | 00:24:05,680 | 00:24:08,599 | Yum, charcoal, that is so Middle Eastern. | Yum, charcoal, that is so Middle Eastern. |
434 | 00:24:08,799 | 00:24:10,880 | ..with a delicate and delicious quail. | ..with a delicate and delicious quail. |
435 | 00:24:11,079 | 00:24:14,319 | They are definitely very delicate, but they're looking beautiful. | They are definitely very delicate, but they're looking beautiful. |
436 | 00:24:14,519 | 00:24:16,440 | But who will win Middle Eastern week, | But who will win Middle Eastern week, |
437 | 00:24:16,640 | 00:24:18,519 | head chef Michael | head chef Michael |
438 | 00:24:18,720 | 00:24:20,240 | or home cook Sara? | or home cook Sara? |
439 | 00:24:20,440 | 00:24:21,839 | I can smell the chargrill over there. | I can smell the chargrill over there. |
440 | 00:24:22,079 | 00:24:24,680 | How are you doing, Sara? Is it making you hungry? ALL: Yes! | How are you doing, Sara? Is it making you hungry? ALL: Yes! |