# Start End Original Translated
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!