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1 | 00:00:01,040 | 00:00:03,320 | MAEVE O'MEARA: It's Middle Eastern Week on The Chefs' Line | MAEVE O'MEARA: It's Middle Eastern Week on The Chefs' Line |
2 | 00:00:03,520 | 00:00:05,040 | and for the final cook-off... | and for the final cook-off... |
3 | 00:00:05,240 | 00:00:07,960 | Yum, charcoal! That is so Middle Eastern. | Yum, charcoal! That is so Middle Eastern. |
4 | 00:00:08,160 | 00:00:10,560 | ..it's a battle for the best quail dish. | ..it's a battle for the best quail dish. |
5 | 00:00:10,800 | 00:00:13,400 | Okie dokie. The quail has started to smell amazing. | Okie dokie. The quail has started to smell amazing. |
6 | 00:00:13,600 | 00:00:15,280 | A Middle Eastern favourite, | A Middle Eastern favourite, |
7 | 00:00:15,480 | 00:00:19,480 | rich with aromatic spices and paired with a vegetable side, | rich with aromatic spices and paired with a vegetable side, |
8 | 00:00:19,680 | 00:00:23,440 | quail is delicate, succulent and fragrant. | quail is delicate, succulent and fragrant. |
9 | 00:00:23,640 | 00:00:26,040 | I can smell the chargrill over there. How are you doing, Sara? | I can smell the chargrill over there. How are you doing, Sara? |
10 | 00:00:26,240 | 00:00:28,880 | Is it making you hungry? ALL: Yeah! | Is it making you hungry? ALL: Yeah! |
11 | 00:00:29,080 | 00:00:30,680 | All week, home cook Sara... | All week, home cook Sara... |
12 | 00:00:30,880 | 00:00:32,200 | MELISSA LEONG: Looking good! | MELISSA LEONG: Looking good! |
13 | 00:00:32,400 | 00:00:34,880 | ..has been pitting her Middle Eastern cooking skills... | ..has been pitting her Middle Eastern cooking skills... |
14 | 00:00:35,080 | 00:00:36,840 | That's in... | That's in... |
15 | 00:00:37,040 | 00:00:39,960 | ..against hatted Sydney restaurant, Kepos Street Kitchen... | ..against hatted Sydney restaurant, Kepos Street Kitchen... |
16 | 00:00:40,160 | 00:00:42,120 | CHEF MICHAEL: We can all understand delicious food. | CHEF MICHAEL: We can all understand delicious food. |
17 | 00:00:42,320 | 00:00:45,040 | ..in a competition that escalated in difficulty, | ..in a competition that escalated in difficulty, |
18 | 00:00:45,240 | 00:00:47,120 | starting with the apprentice chef | starting with the apprentice chef |
19 | 00:00:47,320 | 00:00:50,760 | and ending tonight with the final stop in their Chefs' Line, | and ending tonight with the final stop in their Chefs' Line, |
20 | 00:00:50,960 | 00:00:52,480 | head chef Michael. | head chef Michael. |
21 | 00:00:52,720 | 00:00:55,520 | Where's the cheering? Come on, chef, yay! Where's the cheering? | Where's the cheering? Come on, chef, yay! Where's the cheering? |
22 | 00:00:55,720 | 00:00:58,480 | Where's my cheer? Sara! Sara! | Where's my cheer? Sara! Sara! |
23 | 00:00:58,680 | 00:01:01,480 | But whose quail will win Middle Eastern Week | But whose quail will win Middle Eastern Week |
24 | 00:01:01,680 | 00:01:04,320 | on The Chefs' Line? | on The Chefs' Line? |
25 | 00:01:09,000 | 00:01:14,160 | Tonight, it's the final showdown of Middle Eastern Week! | Tonight, it's the final showdown of Middle Eastern Week! |
26 | 00:01:14,360 | 00:01:17,760 | (CHEERING) | (CHEERING) |
27 | 00:01:17,960 | 00:01:21,840 | And for the final, we have a real treat planned. | And for the final, we have a real treat planned. |
28 | 00:01:22,040 | 00:01:23,360 | We're cooking quail! | We're cooking quail! |
29 | 00:01:23,560 | 00:01:26,160 | MARK OLIVE: Head chef Michael, | MARK OLIVE: Head chef Michael, |
30 | 00:01:26,360 | 00:01:27,920 | what drives your passion? | what drives your passion? |
31 | 00:01:28,120 | 00:01:31,640 | I think food brings us all together and food unites us | I think food brings us all together and food unites us |
32 | 00:01:31,840 | 00:01:34,000 | and I think Middle Eastern food is all about sharing, | and I think Middle Eastern food is all about sharing, |
33 | 00:01:34,200 | 00:01:36,040 | colour and family. | colour and family. |
34 | 00:01:36,240 | 00:01:40,960 | Sara, congratulations for making it to the end of Middle Eastern Week. | Sara, congratulations for making it to the end of Middle Eastern Week. |
35 | 00:01:41,160 | 00:01:42,440 | Thank you so much. | Thank you so much. |
36 | 00:01:42,640 | 00:01:45,920 | And where do you think your passion for cooking comes from? | And where do you think your passion for cooking comes from? |
37 | 00:01:46,120 | 00:01:48,680 | A lot of my passion does come from my family. | A lot of my passion does come from my family. |
38 | 00:01:48,880 | 00:01:52,240 | A lot of my traditions were handed down from my mum and my grandmother. | A lot of my traditions were handed down from my mum and my grandmother. |
39 | 00:01:52,440 | 00:01:55,160 | And how wonderful to be able to represent them | And how wonderful to be able to represent them |
40 | 00:01:55,360 | 00:01:57,000 | and honour them in your recipes. | and honour them in your recipes. |
41 | 00:01:58,720 | 00:02:01,800 | Tonight's blind judge will be Melissa. | Tonight's blind judge will be Melissa. |
42 | 00:02:03,280 | 00:02:06,400 | Well, if your quail is as good as your recipes have been all week, | Well, if your quail is as good as your recipes have been all week, |
43 | 00:02:06,600 | 00:02:07,880 | I'm in for a treat! | I'm in for a treat! |
44 | 00:02:08,080 | 00:02:09,920 | Good luck. | Good luck. |
45 | 00:02:11,960 | 00:02:15,320 | Sara, any final words to head chef Michael? | Sara, any final words to head chef Michael? |
46 | 00:02:15,520 | 00:02:18,040 | May the best man or woman win. | May the best man or woman win. |
47 | 00:02:18,240 | 00:02:20,640 | (LAUGHTER) | (LAUGHTER) |
48 | 00:02:20,840 | 00:02:24,400 | Head chef Michael, any last words for your competition? | Head chef Michael, any last words for your competition? |
49 | 00:02:24,600 | 00:02:29,120 | It will be quite an honour to cook one-on-one, so let's enjoy it. | It will be quite an honour to cook one-on-one, so let's enjoy it. |
50 | 00:02:29,320 | 00:02:30,600 | We will. | We will. |
51 | 00:02:30,800 | 00:02:34,800 | OK, you both have 75 minutes | OK, you both have 75 minutes |
52 | 00:02:35,000 | 00:02:38,240 | to serve your best quail with accompaniments. | to serve your best quail with accompaniments. |
53 | 00:02:38,440 | 00:02:40,520 | Let's cook! | Let's cook! |
54 | 00:02:55,200 | 00:02:56,520 | MARK OLIVE: Tonight is Middle Eastern | MARK OLIVE: Tonight is Middle Eastern |
55 | 00:02:56,720 | 00:02:59,400 | so we want those Middle Eastern flavours to come through. | so we want those Middle Eastern flavours to come through. |
56 | 00:02:59,600 | 00:03:01,000 | We want those spices, | We want those spices, |
57 | 00:03:01,200 | 00:03:04,280 | we want those pomegranate, nuts, yoghurt, stuff like that. | we want those pomegranate, nuts, yoghurt, stuff like that. |
58 | 00:03:04,480 | 00:03:07,600 | Let us know if you need help. Oh, absolutely. | Let us know if you need help. Oh, absolutely. |
59 | 00:03:07,800 | 00:03:11,520 | We see quail as a real delicacy but over there it's quite common... | We see quail as a real delicacy but over there it's quite common... |
60 | 00:03:11,720 | 00:03:13,240 | DAN HONG: Yeah. ..that they use quail. | DAN HONG: Yeah. ..that they use quail. |
61 | 00:03:13,440 | 00:03:16,560 | Well, it's a lot more affordable in certain parts of the Middle East | Well, it's a lot more affordable in certain parts of the Middle East |
62 | 00:03:16,760 | 00:03:18,080 | and if I was living in the Middle East, | and if I was living in the Middle East, |
63 | 00:03:18,280 | 00:03:19,560 | I would eat quail all the time. | I would eat quail all the time. |
64 | 00:03:19,760 | 00:03:22,520 | I love quail, Mel is one lucky girl. | I love quail, Mel is one lucky girl. |
65 | 00:03:22,720 | 00:03:24,960 | God, I'm salivating thinking about it. | God, I'm salivating thinking about it. |
66 | 00:03:29,000 | 00:03:33,120 | I am in the finals and I cannot believe it! | I am in the finals and I cannot believe it! |
67 | 00:03:35,120 | 00:03:38,240 | Being able to cook against Michael is an absolute honour, | Being able to cook against Michael is an absolute honour, |
68 | 00:03:38,440 | 00:03:40,880 | he's so talented in what he does | he's so talented in what he does |
69 | 00:03:41,080 | 00:03:42,920 | and it's going to be a difficult competition, | and it's going to be a difficult competition, |
70 | 00:03:43,120 | 00:03:44,760 | it's going to be amazing. | it's going to be amazing. |
71 | 00:03:46,920 | 00:03:49,120 | Tonight, I am making barbecued quail | Tonight, I am making barbecued quail |
72 | 00:03:49,320 | 00:03:52,040 | with Israeli couscous and tahini sauce. | with Israeli couscous and tahini sauce. |
73 | 00:03:53,560 | 00:03:56,080 | The dish has some baked pumpkin on the side. | The dish has some baked pumpkin on the side. |
74 | 00:03:56,280 | 00:03:58,160 | I'm putting a bit of cinnamon and a bit of brown sugar | I'm putting a bit of cinnamon and a bit of brown sugar |
75 | 00:03:58,360 | 00:04:00,480 | because I want these to caramelise on the outside | because I want these to caramelise on the outside |
76 | 00:04:00,680 | 00:04:02,480 | to really complement the quail. | to really complement the quail. |
77 | 00:04:04,160 | 00:04:06,120 | I really love cooking this sort of food | I really love cooking this sort of food |
78 | 00:04:06,320 | 00:04:08,320 | and the combination that I'm putting up | and the combination that I'm putting up |
79 | 00:04:08,520 | 00:04:10,840 | is a combination of all my inspirations over time. | is a combination of all my inspirations over time. |
80 | 00:04:12,160 | 00:04:14,880 | I think what's inspired me the most around Middle Eastern food | I think what's inspired me the most around Middle Eastern food |
81 | 00:04:15,080 | 00:04:17,360 | is my mum and my grandparents. | is my mum and my grandparents. |
82 | 00:04:17,560 | 00:04:19,920 | So my grandparents are Middle Eastern, um, | So my grandparents are Middle Eastern, um, |
83 | 00:04:20,120 | 00:04:21,440 | and they migrated here from Egypt. | and they migrated here from Egypt. |
84 | 00:04:21,640 | 00:04:24,240 | Mum was about six years old when they moved. | Mum was about six years old when they moved. |
85 | 00:04:24,440 | 00:04:29,000 | So, this is our soul on a plate, this is what we do, it's who we are. | So, this is our soul on a plate, this is what we do, it's who we are. |
86 | 00:04:29,200 | 00:04:31,760 | Let's work on these quails. | Let's work on these quails. |
87 | 00:04:31,960 | 00:04:35,800 | To cut my quail, first, I start by taking out the backbone. | To cut my quail, first, I start by taking out the backbone. |
88 | 00:04:36,000 | 00:04:37,280 | I'm going to butterfly it | I'm going to butterfly it |
89 | 00:04:37,480 | 00:04:39,400 | by actually removing the spine on the bird. | by actually removing the spine on the bird. |
90 | 00:04:40,600 | 00:04:45,080 | So once it's removed from the back, you actually flip the bird over | So once it's removed from the back, you actually flip the bird over |
91 | 00:04:45,280 | 00:04:47,480 | and, awkwardly, you crack it. | and, awkwardly, you crack it. |
92 | 00:04:47,680 | 00:04:49,960 | So this is where everyone gets a bit squeamish | So this is where everyone gets a bit squeamish |
93 | 00:04:50,160 | 00:04:51,520 | but it's totally necessary. | but it's totally necessary. |
94 | 00:04:51,720 | 00:04:54,040 | But it produces a wonderful piece of quail. | But it produces a wonderful piece of quail. |
95 | 00:04:56,040 | 00:04:59,800 | So once I deboned it, I got straight onto the marinade | So once I deboned it, I got straight onto the marinade |
96 | 00:05:00,000 | 00:05:01,440 | to get the flavours into my quail. | to get the flavours into my quail. |
97 | 00:05:01,640 | 00:05:04,240 | Good chunk of paprika, | Good chunk of paprika, |
98 | 00:05:04,440 | 00:05:06,520 | all the spices are, kind of, family for me. | all the spices are, kind of, family for me. |
99 | 00:05:06,720 | 00:05:08,000 | Um, I can't live without them. | Um, I can't live without them. |
100 | 00:05:08,200 | 00:05:10,120 | Cumin. | Cumin. |
101 | 00:05:10,320 | 00:05:13,640 | So the flavours I used are more around, like, | So the flavours I used are more around, like, |
102 | 00:05:13,840 | 00:05:16,240 | a Lebanese shawarma flavour of, you know, vinegar and lemon | a Lebanese shawarma flavour of, you know, vinegar and lemon |
103 | 00:05:16,440 | 00:05:19,640 | with, um, lots of smoked paprika and cumin | with, um, lots of smoked paprika and cumin |
104 | 00:05:19,840 | 00:05:21,760 | and a touch of sumac to give it life. | and a touch of sumac to give it life. |
105 | 00:05:23,040 | 00:05:27,400 | With the quail, I'm hoping for that smoky, lemony sort of texture. | With the quail, I'm hoping for that smoky, lemony sort of texture. |
106 | 00:05:27,600 | 00:05:30,000 | Tonight, the hardest thing will be getting that quail right, | Tonight, the hardest thing will be getting that quail right, |
107 | 00:05:30,200 | 00:05:31,520 | and getting that perfect. | and getting that perfect. |
108 | 00:05:31,720 | 00:05:35,080 | They need to marinate for probably about half an hour. | They need to marinate for probably about half an hour. |
109 | 00:05:40,520 | 00:05:44,000 | CHEF MICHAEL: Tonight, I'll be doing stuffed quail with roasted eggplant. | CHEF MICHAEL: Tonight, I'll be doing stuffed quail with roasted eggplant. |
110 | 00:05:44,200 | 00:05:48,240 | That dish is really a very memorable dish for me | That dish is really a very memorable dish for me |
111 | 00:05:48,440 | 00:05:51,040 | because it combines a lot of ingredients | because it combines a lot of ingredients |
112 | 00:05:51,240 | 00:05:53,280 | that, to me, that are childhood - | that, to me, that are childhood - |
113 | 00:05:53,480 | 00:05:56,160 | the fragrance, the smells, the textures. | the fragrance, the smells, the textures. |
114 | 00:05:57,880 | 00:06:00,800 | The first thing I need to do will be the stuffing for the quail. | The first thing I need to do will be the stuffing for the quail. |
115 | 00:06:01,000 | 00:06:04,120 | I need to toast the rice with the olive oil, | I need to toast the rice with the olive oil, |
116 | 00:06:04,320 | 00:06:06,440 | the cinnamon and the cumin. | the cinnamon and the cumin. |
117 | 00:06:06,640 | 00:06:08,480 | And it's very classical to Middle Eastern food | And it's very classical to Middle Eastern food |
118 | 00:06:08,680 | 00:06:10,960 | when you add cinnamon into savoury dishes. | when you add cinnamon into savoury dishes. |
119 | 00:06:11,200 | 00:06:14,480 | I love the rice, that kind of... Uh, you put those spices inside? Yes. | I love the rice, that kind of... Uh, you put those spices inside? Yes. |
120 | 00:06:14,680 | 00:06:16,040 | Now that my rice is toasted, | Now that my rice is toasted, |
121 | 00:06:16,240 | 00:06:20,200 | I'm just going to steam it until it's perfectly cooked. | I'm just going to steam it until it's perfectly cooked. |
122 | 00:06:20,400 | 00:06:23,120 | Meanwhile, I'm just going to saute a little bit of onions. | Meanwhile, I'm just going to saute a little bit of onions. |
123 | 00:06:23,320 | 00:06:24,960 | I just want to get them a little bit transparent | I just want to get them a little bit transparent |
124 | 00:06:25,160 | 00:06:26,800 | and get a little bit of sweetness. | and get a little bit of sweetness. |
125 | 00:06:27,000 | 00:06:29,760 | And then adding a little bit of cardamom into it | And then adding a little bit of cardamom into it |
126 | 00:06:29,960 | 00:06:32,320 | just to get a nice aroma. | just to get a nice aroma. |
127 | 00:06:32,520 | 00:06:34,360 | The cardamom caught me a bit by surprise | The cardamom caught me a bit by surprise |
128 | 00:06:34,560 | 00:06:37,720 | so it seems like I found out his secret weapon. | so it seems like I found out his secret weapon. |
129 | 00:06:37,920 | 00:06:39,920 | (LAUGHTER) | (LAUGHTER) |
130 | 00:06:40,120 | 00:06:42,240 | DAN HONG: How does it feel to be finally cooking? | DAN HONG: How does it feel to be finally cooking? |
131 | 00:06:42,440 | 00:06:45,080 | I think it's a bit more stressful than it does look on the bench. | I think it's a bit more stressful than it does look on the bench. |
132 | 00:06:45,280 | 00:06:47,720 | Now you feel how your chefs' line cooked this week, the pressure. | Now you feel how your chefs' line cooked this week, the pressure. |
133 | 00:06:47,920 | 00:06:49,800 | And they did amazingly well as well. They did. | And they did amazingly well as well. They did. |
134 | 00:06:50,040 | 00:06:52,840 | What do you think will happen if he loses? Uh... | What do you think will happen if he loses? Uh... |
135 | 00:06:53,040 | 00:06:55,160 | Are you going to, like...? I don't think he's going to lose. | Are you going to, like...? I don't think he's going to lose. |
136 | 00:06:55,360 | 00:06:56,720 | See, we don't see that as an option! | See, we don't see that as an option! |
137 | 00:06:56,920 | 00:07:03,240 | I think Sara is definitely up there as an amazing home cook | I think Sara is definitely up there as an amazing home cook |
138 | 00:07:03,440 | 00:07:06,720 | so competing against her is really a big competition. | so competing against her is really a big competition. |
139 | 00:07:06,920 | 00:07:09,080 | You were trained in European cookery, | You were trained in European cookery, |
140 | 00:07:09,280 | 00:07:12,040 | when did you realise that you wanted to, say, | when did you realise that you wanted to, say, |
141 | 00:07:12,240 | 00:07:14,200 | cook the food that you grew up with? | cook the food that you grew up with? |
142 | 00:07:14,400 | 00:07:17,760 | The majority of us, the love of cooking comes from the family, | The majority of us, the love of cooking comes from the family, |
143 | 00:07:17,960 | 00:07:20,720 | and having our parents cook these amazing feasts for us. | and having our parents cook these amazing feasts for us. |
144 | 00:07:20,920 | 00:07:25,880 | I did grow up in Tel Aviv, it's a little town called Jaffa. | I did grow up in Tel Aviv, it's a little town called Jaffa. |
145 | 00:07:26,080 | 00:07:27,920 | Food was a main thing | Food was a main thing |
146 | 00:07:28,120 | 00:07:31,040 | and it was all about hosting and bringing people together, | and it was all about hosting and bringing people together, |
147 | 00:07:31,240 | 00:07:32,920 | so I think since then | so I think since then |
148 | 00:07:33,120 | 00:07:37,560 | my love to food has always been a very significant thing. | my love to food has always been a very significant thing. |
149 | 00:07:37,760 | 00:07:40,240 | Now that my rice is perfectly cooled, | Now that my rice is perfectly cooled, |
150 | 00:07:40,440 | 00:07:42,920 | I'm just going to combine all the ingredients together. | I'm just going to combine all the ingredients together. |
151 | 00:07:44,920 | 00:07:46,880 | I have to fold it very, very gently | I have to fold it very, very gently |
152 | 00:07:47,080 | 00:07:50,760 | just to make sure that I do not break those rice grains | just to make sure that I do not break those rice grains |
153 | 00:07:50,960 | 00:07:52,760 | and keep them very, very fluffy. | and keep them very, very fluffy. |
154 | 00:07:52,960 | 00:07:55,400 | That's what I'm going to be stuffing inside the quail | That's what I'm going to be stuffing inside the quail |
155 | 00:07:55,600 | 00:07:57,480 | and there's the pistachios and walnuts, | and there's the pistachios and walnuts, |
156 | 00:07:57,680 | 00:08:00,440 | so I'll put it just on the side for a bit. | so I'll put it just on the side for a bit. |
157 | 00:08:04,120 | 00:08:05,920 | SARA: Once the quail is marinating, | SARA: Once the quail is marinating, |
158 | 00:08:06,120 | 00:08:08,240 | I get straight onto that Israeli couscous. | I get straight onto that Israeli couscous. |
159 | 00:08:08,440 | 00:08:12,280 | So, this is ghee that I'm heating up before the couscous goes in. | So, this is ghee that I'm heating up before the couscous goes in. |
160 | 00:08:12,480 | 00:08:13,760 | So, while they're still uncooked, | So, while they're still uncooked, |
161 | 00:08:13,960 | 00:08:16,120 | you actually want to give them that nuttiness | you actually want to give them that nuttiness |
162 | 00:08:16,320 | 00:08:17,600 | by frying them off in the ghee first | by frying them off in the ghee first |
163 | 00:08:17,800 | 00:08:20,320 | and it brings this beautiful aroma into the room as well | and it brings this beautiful aroma into the room as well |
164 | 00:08:20,520 | 00:08:21,800 | while you're cooking it. | while you're cooking it. |
165 | 00:08:22,040 | 00:08:25,440 | Sara, it's smelling really good, you make us hungry now. (LAUGHS) | Sara, it's smelling really good, you make us hungry now. (LAUGHS) |
166 | 00:08:25,640 | 00:08:27,280 | And then once they're, sort of, brown, | And then once they're, sort of, brown, |
167 | 00:08:27,480 | 00:08:29,960 | you add in boiling water straight on top | you add in boiling water straight on top |
168 | 00:08:30,160 | 00:08:32,560 | and then you seal the lid. | and then you seal the lid. |
169 | 00:08:32,760 | 00:08:34,280 | Once the couscous is boiling away, | Once the couscous is boiling away, |
170 | 00:08:34,480 | 00:08:36,520 | I start on the other ingredients of the salads. | I start on the other ingredients of the salads. |
171 | 00:08:36,720 | 00:08:38,760 | So these are going in fresh and raw | So these are going in fresh and raw |
172 | 00:08:38,960 | 00:08:40,880 | so that's why they're quite finely chopped. | so that's why they're quite finely chopped. |
173 | 00:08:41,080 | 00:08:43,560 | So lots of parsley and pomegranate, capsicum. | So lots of parsley and pomegranate, capsicum. |
174 | 00:08:43,760 | 00:08:46,920 | Some smoked paprika, just to give it a bit of life. | Some smoked paprika, just to give it a bit of life. |
175 | 00:08:47,120 | 00:08:48,880 | Once that couscous is done, | Once that couscous is done, |
176 | 00:08:49,080 | 00:08:51,760 | I fold the couscous through while it's still hot. | I fold the couscous through while it's still hot. |
177 | 00:08:51,960 | 00:08:54,840 | Sara, how are we going here? Going really well. | Sara, how are we going here? Going really well. |
178 | 00:08:55,040 | 00:08:57,160 | So my couscous has just been combined in... | So my couscous has just been combined in... |
179 | 00:08:57,360 | 00:09:00,160 | You've got a lot going on in there, which is fantastic. | You've got a lot going on in there, which is fantastic. |
180 | 00:09:00,360 | 00:09:02,480 | Yeah, the more colours, the better. | Yeah, the more colours, the better. |
181 | 00:09:02,680 | 00:09:04,160 | And you've added more parsley as well. | And you've added more parsley as well. |
182 | 00:09:04,360 | 00:09:06,720 | Just a little bit more, I thought it was a bit unbalanced at first. | Just a little bit more, I thought it was a bit unbalanced at first. |
183 | 00:09:06,920 | 00:09:08,200 | Mm. | Mm. |
184 | 00:09:08,400 | 00:09:11,440 | It's good? Can't say anything. | It's good? Can't say anything. |
185 | 00:09:16,680 | 00:09:20,000 | It's the final challenge of Middle Eastern Week, | It's the final challenge of Middle Eastern Week, |
186 | 00:09:20,200 | 00:09:22,400 | and it's a battle for the best quail dish. | and it's a battle for the best quail dish. |
187 | 00:09:22,600 | 00:09:26,160 | Home cook Sara, inspired by her Egyptian mother, | Home cook Sara, inspired by her Egyptian mother, |
188 | 00:09:26,360 | 00:09:30,320 | is making barbecue quail with Israeli couscous and tahini. | is making barbecue quail with Israeli couscous and tahini. |
189 | 00:09:30,560 | 00:09:32,960 | How are you doing, chef? I think I'm doing OK. Yeah. | How are you doing, chef? I think I'm doing OK. Yeah. |
190 | 00:09:33,160 | 00:09:35,400 | Kepos Street Kitchen's head chef, Michael, | Kepos Street Kitchen's head chef, Michael, |
191 | 00:09:35,600 | 00:09:37,920 | is drawing on childhood memories | is drawing on childhood memories |
192 | 00:09:38,120 | 00:09:40,840 | to make stuffed quail with roasted eggplants. | to make stuffed quail with roasted eggplants. |
193 | 00:09:41,040 | 00:09:45,000 | Tonight's judge Melissa will be picking the winning plate | Tonight's judge Melissa will be picking the winning plate |
194 | 00:09:45,200 | 00:09:48,520 | without knowing who has prepared which dish. | without knowing who has prepared which dish. |
195 | 00:09:48,760 | 00:09:51,720 | I have to say I'm honoured to be judging the final of Middle Eastern Week. | I have to say I'm honoured to be judging the final of Middle Eastern Week. |
196 | 00:09:51,920 | 00:09:54,560 | I feel like the flavours of the Middle East are deeply emotional | I feel like the flavours of the Middle East are deeply emotional |
197 | 00:09:54,760 | 00:09:57,520 | and there's just something to really, really love | and there's just something to really, really love |
198 | 00:09:57,720 | 00:09:59,360 | and cherish about them. | and cherish about them. |
199 | 00:10:00,520 | 00:10:04,400 | I'm looking tonight for those really beautiful Middle Eastern flavours - | I'm looking tonight for those really beautiful Middle Eastern flavours - |
200 | 00:10:04,600 | 00:10:07,320 | juicy, succulent meat paired with vegetable sides | juicy, succulent meat paired with vegetable sides |
201 | 00:10:07,520 | 00:10:10,640 | that contrast in texture to have something crunchy, | that contrast in texture to have something crunchy, |
202 | 00:10:10,840 | 00:10:12,200 | to have something quite acidic | to have something quite acidic |
203 | 00:10:12,400 | 00:10:14,240 | to cut through the richness of roasted meat. | to cut through the richness of roasted meat. |
204 | 00:10:14,440 | 00:10:16,840 | You've got 45 minutes to go. | You've got 45 minutes to go. |
205 | 00:10:17,040 | 00:10:19,280 | Sara, how are you doing? | Sara, how are you doing? |
206 | 00:10:19,480 | 00:10:22,480 | Better now, how are you doing? Very good. | Better now, how are you doing? Very good. |
207 | 00:10:22,680 | 00:10:24,240 | Is your quail done? | Is your quail done? |
208 | 00:10:24,440 | 00:10:26,240 | No, it's just tunnel boning it. | No, it's just tunnel boning it. |
209 | 00:10:26,440 | 00:10:27,800 | That's the biggest part. | That's the biggest part. |
210 | 00:10:28,000 | 00:10:30,440 | Now that my rice mixture is ready, | Now that my rice mixture is ready, |
211 | 00:10:30,640 | 00:10:32,640 | I'm going to tunnel bone the quail, | I'm going to tunnel bone the quail, |
212 | 00:10:32,840 | 00:10:36,520 | getting every individual bone that there is out. | getting every individual bone that there is out. |
213 | 00:10:36,720 | 00:10:39,440 | The master class of, uh, tunnel boning a quail. | The master class of, uh, tunnel boning a quail. |
214 | 00:10:39,640 | 00:10:42,400 | It actually shows how very technically skilled | It actually shows how very technically skilled |
215 | 00:10:42,600 | 00:10:43,880 | your head chef is. | your head chef is. |
216 | 00:10:44,080 | 00:10:45,960 | Absolutely, there's no doubt about that. | Absolutely, there's no doubt about that. |
217 | 00:10:47,160 | 00:10:50,520 | Tunnel boning is a little bit of a surgical approach. | Tunnel boning is a little bit of a surgical approach. |
218 | 00:10:50,720 | 00:10:55,720 | It is technically just gently releasing all the meats inside | It is technically just gently releasing all the meats inside |
219 | 00:10:55,920 | 00:10:58,240 | and when all the bones are out, | and when all the bones are out, |
220 | 00:10:58,440 | 00:11:00,240 | you reattach it all back again | you reattach it all back again |
221 | 00:11:00,440 | 00:11:03,960 | to get that beautiful quail looking the same as it did before | to get that beautiful quail looking the same as it did before |
222 | 00:11:04,160 | 00:11:05,760 | without any bones. | without any bones. |
223 | 00:11:06,000 | 00:11:09,000 | It's quite funny how he makes it look so simple. Exactly. | It's quite funny how he makes it look so simple. Exactly. |
224 | 00:11:09,200 | 00:11:12,280 | Now that my quails have been tunnel boned, | Now that my quails have been tunnel boned, |
225 | 00:11:12,480 | 00:11:16,160 | I'm just going to stuff them with this beautiful fragrant rice. | I'm just going to stuff them with this beautiful fragrant rice. |
226 | 00:11:16,360 | 00:11:19,520 | I just left the attachments of the two legs and the two arms | I just left the attachments of the two legs and the two arms |
227 | 00:11:19,720 | 00:11:22,040 | just to give it a nicer look while it's cooked | just to give it a nicer look while it's cooked |
228 | 00:11:22,240 | 00:11:24,760 | and this way, it looks like a whole quail | and this way, it looks like a whole quail |
229 | 00:11:24,960 | 00:11:27,760 | that has not been really touched. | that has not been really touched. |
230 | 00:11:27,960 | 00:11:29,800 | Now that my quails are already stuffed | Now that my quails are already stuffed |
231 | 00:11:30,000 | 00:11:33,400 | and have the toothpicks in, I just start searing them. | and have the toothpicks in, I just start searing them. |
232 | 00:11:33,600 | 00:11:35,640 | This way I can roast them in the oven | This way I can roast them in the oven |
233 | 00:11:35,840 | 00:11:38,280 | and know that they had a lovely caramelisation from all around | and know that they had a lovely caramelisation from all around |
234 | 00:11:38,480 | 00:11:41,560 | and hopefully, I can get a little bit of crisp on the skin. | and hopefully, I can get a little bit of crisp on the skin. |
235 | 00:11:41,760 | 00:11:45,680 | It is a very, very delicate meat to cook with | It is a very, very delicate meat to cook with |
236 | 00:11:45,880 | 00:11:49,360 | and it can be very tricky, but they're looking beautiful, though? | and it can be very tricky, but they're looking beautiful, though? |
237 | 00:11:49,600 | 00:11:52,760 | Looks like they are sitting in a bathtub. Yeah! | Looks like they are sitting in a bathtub. Yeah! |
238 | 00:11:56,000 | 00:11:57,280 | Where's the cheering? | Where's the cheering? |
239 | 00:11:57,480 | 00:11:59,920 | Come on, chef, yay! Where's the cheering? | Come on, chef, yay! Where's the cheering? |
240 | 00:12:00,120 | 00:12:02,200 | Oh, come on, where's my cheer? | Oh, come on, where's my cheer? |
241 | 00:12:02,440 | 00:12:05,760 | I agree. Come on, Sara! Yeah, Sara! | I agree. Come on, Sara! Yeah, Sara! |
242 | 00:12:07,320 | 00:12:09,000 | That's better! | That's better! |
243 | 00:12:09,200 | 00:12:12,360 | OK, I'm going to make sure they've got lots on them. | OK, I'm going to make sure they've got lots on them. |
244 | 00:12:12,560 | 00:12:14,400 | So, once the quail is marinated, | So, once the quail is marinated, |
245 | 00:12:14,600 | 00:12:18,360 | I place a metal skewer between the bone and the flesh of the quail. | I place a metal skewer between the bone and the flesh of the quail. |
246 | 00:12:18,560 | 00:12:21,120 | So the reason why I'm skewering these | So the reason why I'm skewering these |
247 | 00:12:21,320 | 00:12:23,800 | is actually to make sure that they cook quite evenly, | is actually to make sure that they cook quite evenly, |
248 | 00:12:24,000 | 00:12:26,320 | also to prevent them from curling while cooking. | also to prevent them from curling while cooking. |
249 | 00:12:26,520 | 00:12:29,920 | Oh, awesome, I need to get one of these for my house. | Oh, awesome, I need to get one of these for my house. |
250 | 00:12:30,120 | 00:12:32,040 | It's a, like, a mini charcoal burner. | It's a, like, a mini charcoal burner. |
251 | 00:12:32,240 | 00:12:35,280 | I'm just going to brush this. | I'm just going to brush this. |
252 | 00:12:35,480 | 00:12:37,760 | Ooh! Let's get this going. | Ooh! Let's get this going. |
253 | 00:12:37,960 | 00:12:41,880 | It's super important to baste while you're actually charcoaling. | It's super important to baste while you're actually charcoaling. |
254 | 00:12:42,080 | 00:12:44,000 | So the more I coat it, | So the more I coat it, |
255 | 00:12:44,200 | 00:12:46,160 | the more it also keeps that smoke going, | the more it also keeps that smoke going, |
256 | 00:12:46,360 | 00:12:48,480 | which will also bring that extra char to the taste. | which will also bring that extra char to the taste. |
257 | 00:12:48,680 | 00:12:50,920 | I can smell the chargrill over there. How are you doing, Sara? | I can smell the chargrill over there. How are you doing, Sara? |
258 | 00:12:51,120 | 00:12:53,920 | Is it making you hungry? ALL: Yes! | Is it making you hungry? ALL: Yes! |
259 | 00:12:54,120 | 00:12:57,120 | Yeah, I think the smell's even starting to get to me. | Yeah, I think the smell's even starting to get to me. |
260 | 00:12:57,320 | 00:12:58,760 | Smells pretty good. Yeah. | Smells pretty good. Yeah. |
261 | 00:12:58,960 | 00:13:02,080 | I was stalking that quail more than anything else. | I was stalking that quail more than anything else. |
262 | 00:13:05,720 | 00:13:07,400 | Are you hungry? Mm, yum, charcoal! | Are you hungry? Mm, yum, charcoal! |
263 | 00:13:08,840 | 00:13:11,520 | That is so Middle Eastern, isn't it? | That is so Middle Eastern, isn't it? |
264 | 00:13:11,720 | 00:13:13,880 | Just a little bit. Barbe... | Just a little bit. Barbe... |
265 | 00:13:14,080 | 00:13:18,000 | Sara tonight has really, really exceeded herself, | Sara tonight has really, really exceeded herself, |
266 | 00:13:18,200 | 00:13:21,840 | she pulled out the ace card by getting that barbecue out. | she pulled out the ace card by getting that barbecue out. |
267 | 00:13:22,040 | 00:13:24,560 | Beating charcoal, I don't think I can. | Beating charcoal, I don't think I can. |
268 | 00:13:24,760 | 00:13:26,760 | Anything's possible! | Anything's possible! |
269 | 00:13:30,360 | 00:13:33,200 | Now that the eggplants are very well charred, | Now that the eggplants are very well charred, |
270 | 00:13:33,400 | 00:13:37,360 | all I want to do is just keep those beautiful hearts and marinate them. | all I want to do is just keep those beautiful hearts and marinate them. |
271 | 00:13:37,560 | 00:13:40,600 | Then I'm marinating it now with a little bit of lemon | Then I'm marinating it now with a little bit of lemon |
272 | 00:13:40,800 | 00:13:43,640 | and it's very traditional for Middle Eastern food. | and it's very traditional for Middle Eastern food. |
273 | 00:13:43,840 | 00:13:47,680 | All I want to achieve with these eggplants is to keep them whole, | All I want to achieve with these eggplants is to keep them whole, |
274 | 00:13:47,880 | 00:13:49,760 | just to keep a bit more texture. | just to keep a bit more texture. |
275 | 00:13:51,280 | 00:13:54,680 | What I'm doing now, I'm just adding a little bit of zest to this dressing | What I'm doing now, I'm just adding a little bit of zest to this dressing |
276 | 00:13:54,880 | 00:13:57,320 | and this dressing is a little bit of lemon, chilli, | and this dressing is a little bit of lemon, chilli, |
277 | 00:13:57,520 | 00:14:00,200 | some herbs, oil and lemon juice. | some herbs, oil and lemon juice. |
278 | 00:14:00,400 | 00:14:03,600 | And really that's all it is and mixing it with a lot of olive oil, | And really that's all it is and mixing it with a lot of olive oil, |
279 | 00:14:03,800 | 00:14:06,120 | it just gives it that nice, kind of, dressing. | it just gives it that nice, kind of, dressing. |
280 | 00:14:10,240 | 00:14:13,280 | So, I'm adding fetta into my couscous salad. | So, I'm adding fetta into my couscous salad. |
281 | 00:14:13,480 | 00:14:14,800 | Once the salad is done, | Once the salad is done, |
282 | 00:14:15,000 | 00:14:18,280 | I then move onto my tahini sauce to get that ready. | I then move onto my tahini sauce to get that ready. |
283 | 00:14:18,480 | 00:14:20,920 | So, this tahini sauce is a similar base | So, this tahini sauce is a similar base |
284 | 00:14:21,120 | 00:14:24,120 | the way my grandmother would cook it with the garlic, lemon juice, | the way my grandmother would cook it with the garlic, lemon juice, |
285 | 00:14:24,320 | 00:14:28,280 | tahini and also cumin and some smoked paprika and chilli. | tahini and also cumin and some smoked paprika and chilli. |
286 | 00:14:28,480 | 00:14:31,120 | Instead what I'm doing is combining them fresh | Instead what I'm doing is combining them fresh |
287 | 00:14:31,320 | 00:14:34,280 | instead of cooking them and I'm using a lot of Greek yoghurt. | instead of cooking them and I'm using a lot of Greek yoghurt. |
288 | 00:14:34,480 | 00:14:36,040 | So, this is to complement | So, this is to complement |
289 | 00:14:36,240 | 00:14:40,240 | and dunk the quail in something creamy and garlicky and delicious. | and dunk the quail in something creamy and garlicky and delicious. |
290 | 00:14:41,400 | 00:14:44,640 | So, to bring that, sort of, creamy element with the zesty quail | So, to bring that, sort of, creamy element with the zesty quail |
291 | 00:14:44,840 | 00:14:46,600 | I hope it's, like, a flavour explosion. | I hope it's, like, a flavour explosion. |
292 | 00:14:46,800 | 00:14:49,440 | There we go, I'm going to let that sit for a bit. | There we go, I'm going to let that sit for a bit. |
293 | 00:14:49,640 | 00:14:54,120 | There's five minutes to go, get those quails on the plate! | There's five minutes to go, get those quails on the plate! |
294 | 00:14:54,320 | 00:14:55,880 | Okie dokie. | Okie dokie. |
295 | 00:14:56,920 | 00:14:59,920 | I am very, very happy with the colour of the quail, | I am very, very happy with the colour of the quail, |
296 | 00:15:00,120 | 00:15:03,160 | it just has this nice brown colour. | it just has this nice brown colour. |
297 | 00:15:03,360 | 00:15:04,840 | PILI: Looks and it smells amazing, chef. | PILI: Looks and it smells amazing, chef. |
298 | 00:15:05,080 | 00:15:07,040 | The quail it starts to smell amazing. Yeah. | The quail it starts to smell amazing. Yeah. |
299 | 00:15:07,240 | 00:15:11,080 | I just want to put those beautiful eggplant hearts on the plate, | I just want to put those beautiful eggplant hearts on the plate, |
300 | 00:15:11,280 | 00:15:15,080 | sprinkle a little bit of pistachios on top of those eggplants, | sprinkle a little bit of pistachios on top of those eggplants, |
301 | 00:15:15,280 | 00:15:17,160 | then take some tomatoes | then take some tomatoes |
302 | 00:15:17,360 | 00:15:20,880 | and just juice all these hearts over this eggplant, | and just juice all these hearts over this eggplant, |
303 | 00:15:21,080 | 00:15:23,720 | just to get that nice acidity. | just to get that nice acidity. |
304 | 00:15:25,360 | 00:15:28,160 | Separately, I just want to dress those quails | Separately, I just want to dress those quails |
305 | 00:15:28,360 | 00:15:29,920 | with the dressing I put, | with the dressing I put, |
306 | 00:15:30,120 | 00:15:31,920 | just to not overpower, as well, the eggplant | just to not overpower, as well, the eggplant |
307 | 00:15:32,120 | 00:15:34,960 | and that's all I want to achieve out of it | and that's all I want to achieve out of it |
308 | 00:15:35,160 | 00:15:37,280 | is just the simplicity, the honesty behind the food. | is just the simplicity, the honesty behind the food. |
309 | 00:15:37,480 | 00:15:39,640 | Are you up to plating? | Are you up to plating? |
310 | 00:15:39,840 | 00:15:41,120 | I'm ready to go. | I'm ready to go. |
311 | 00:15:41,320 | 00:15:42,600 | Good work. | Good work. |
312 | 00:15:42,800 | 00:15:47,040 | So, on my plate, I place the pumpkin on one side, | So, on my plate, I place the pumpkin on one side, |
313 | 00:15:47,240 | 00:15:49,320 | the couscous will sit in the centre of the dish | the couscous will sit in the centre of the dish |
314 | 00:15:49,520 | 00:15:52,520 | with the quail, sort of, rested to the side | with the quail, sort of, rested to the side |
315 | 00:15:52,720 | 00:15:56,400 | and that tahini sauce on the side also. | and that tahini sauce on the side also. |
316 | 00:15:56,600 | 00:16:00,040 | DAN HONG: Alright, chef's got it! He's ready! | DAN HONG: Alright, chef's got it! He's ready! |
317 | 00:16:00,240 | 00:16:03,720 | I do think that Melissa would love the dish tonight. | I do think that Melissa would love the dish tonight. |
318 | 00:16:03,920 | 00:16:07,120 | Uh, I think it does represent what the culture is, what the food is | Uh, I think it does represent what the culture is, what the food is |
319 | 00:16:07,320 | 00:16:10,680 | and I think she will appreciate what we put on the plate. | and I think she will appreciate what we put on the plate. |
320 | 00:16:10,880 | 00:16:13,880 | (CHEERING) | (CHEERING) |
321 | 00:16:14,080 | 00:16:17,840 | I am super happy with how I've actually plated up. | I am super happy with how I've actually plated up. |
322 | 00:16:18,040 | 00:16:20,160 | That quail is beautiful and charred, | That quail is beautiful and charred, |
323 | 00:16:20,360 | 00:16:22,600 | the couscous has pomegranate pearls in it to give it life | the couscous has pomegranate pearls in it to give it life |
324 | 00:16:22,800 | 00:16:24,680 | and that pumpkin looks sensational. | and that pumpkin looks sensational. |
325 | 00:16:24,880 | 00:16:27,000 | That is looking amazing. | That is looking amazing. |
326 | 00:16:27,200 | 00:16:29,800 | I want to eat yours, that looks beautiful. | I want to eat yours, that looks beautiful. |
327 | 00:16:30,000 | 00:16:32,680 | It's the smoky charcoal. | It's the smoky charcoal. |
328 | 00:16:33,920 | 00:16:35,960 | Is that your heartbreak right now? It's getting me, yes. | Is that your heartbreak right now? It's getting me, yes. |
329 | 00:16:36,160 | 00:16:37,600 | No, they look beautiful. | No, they look beautiful. |
330 | 00:16:45,240 | 00:16:47,880 | In the final cooking challenge of Middle Eastern Week, | In the final cooking challenge of Middle Eastern Week, |
331 | 00:16:48,080 | 00:16:50,360 | it's quail versus quail. | it's quail versus quail. |
332 | 00:16:50,560 | 00:16:53,680 | Home cook Sara, inspired by her Egyptian mother, | Home cook Sara, inspired by her Egyptian mother, |
333 | 00:16:53,880 | 00:16:58,280 | has made barbecued quail with Israeli couscous and tahini, | has made barbecued quail with Israeli couscous and tahini, |
334 | 00:16:58,480 | 00:17:02,760 | while head chef Michael is drawing on flavours and aromas | while head chef Michael is drawing on flavours and aromas |
335 | 00:17:02,960 | 00:17:08,040 | from his Israeli childhood to create stuffed quail with roasted eggplant. | from his Israeli childhood to create stuffed quail with roasted eggplant. |
336 | 00:17:08,240 | 00:17:11,160 | Now, judge Melissa must taste both dishes | Now, judge Melissa must taste both dishes |
337 | 00:17:11,360 | 00:17:13,320 | and pick our Middle Eastern Week winner | and pick our Middle Eastern Week winner |
338 | 00:17:13,520 | 00:17:16,200 | without knowing who cooked which dish. | without knowing who cooked which dish. |
339 | 00:17:16,400 | 00:17:18,840 | Welcome back, Melissa. Thank you. | Welcome back, Melissa. Thank you. |
340 | 00:17:19,040 | 00:17:21,160 | They look amazing! | They look amazing! |
341 | 00:17:21,360 | 00:17:25,280 | And I can smell all of these gorgeous roasted flavours. | And I can smell all of these gorgeous roasted flavours. |
342 | 00:17:25,480 | 00:17:28,720 | Let's start with this gorgeous-looking platter here. | Let's start with this gorgeous-looking platter here. |
343 | 00:17:29,760 | 00:17:33,920 | MARK OLIVE: This is barbecued quail with Israeli couscous and tahini. | MARK OLIVE: This is barbecued quail with Israeli couscous and tahini. |
344 | 00:17:36,920 | 00:17:38,880 | I love the look of the char on the outside, | I love the look of the char on the outside, |
345 | 00:17:39,080 | 00:17:40,640 | the skin looks really golden. | the skin looks really golden. |
346 | 00:17:40,840 | 00:17:43,920 | The salad looks colourful, full of texture. | The salad looks colourful, full of texture. |
347 | 00:17:44,120 | 00:17:47,040 | And then this really, really beautiful-looking pumpkin, | And then this really, really beautiful-looking pumpkin, |
348 | 00:17:47,240 | 00:17:48,800 | gorgeous and caramelised. | gorgeous and caramelised. |
349 | 00:17:58,400 | 00:17:59,840 | Mm. | Mm. |
350 | 00:18:01,440 | 00:18:03,240 | Mm! | Mm! |
351 | 00:18:03,440 | 00:18:05,040 | Mm! | Mm! |
352 | 00:18:05,240 | 00:18:06,520 | The leg... | The leg... |
353 | 00:18:06,720 | 00:18:09,280 | Mm. Mm! | Mm. Mm! |
354 | 00:18:09,480 | 00:18:13,320 | What an amazing dish for me to eat by myself! | What an amazing dish for me to eat by myself! |
355 | 00:18:13,520 | 00:18:16,320 | It's so wonderful that I, and only I, | It's so wonderful that I, and only I, |
356 | 00:18:16,520 | 00:18:18,080 | get to taste this. | get to taste this. |
357 | 00:18:18,280 | 00:18:21,160 | What's not to love, hey, Dan? | What's not to love, hey, Dan? |
358 | 00:18:23,600 | 00:18:25,040 | Mm. | Mm. |
359 | 00:18:33,360 | 00:18:36,760 | I think what I like about this salad is that we can see the flavours. | I think what I like about this salad is that we can see the flavours. |
360 | 00:18:36,960 | 00:18:40,120 | I can taste the creaminess of the fetta, | I can taste the creaminess of the fetta, |
361 | 00:18:40,320 | 00:18:43,040 | the texture of the pearl barley in that size, | the texture of the pearl barley in that size, |
362 | 00:18:43,240 | 00:18:45,200 | it's almost, kind of, pasta-like, in a way. | it's almost, kind of, pasta-like, in a way. |
363 | 00:18:45,400 | 00:18:48,960 | That really works well because the pumpkin is quite sweet and soft, | That really works well because the pumpkin is quite sweet and soft, |
364 | 00:18:49,160 | 00:18:52,120 | the quail is very, um, soft and succulent. | the quail is very, um, soft and succulent. |
365 | 00:18:52,320 | 00:18:54,520 | So having a mixture of textures | So having a mixture of textures |
366 | 00:18:54,720 | 00:18:57,960 | as well as really beautiful flavours uh, tied all together | as well as really beautiful flavours uh, tied all together |
367 | 00:18:58,160 | 00:19:01,760 | with that lemony tahini, this is a great plate. | with that lemony tahini, this is a great plate. |
368 | 00:19:01,960 | 00:19:03,400 | Yum! | Yum! |
369 | 00:19:03,600 | 00:19:06,960 | I have nothing bad to say about this dish at all. | I have nothing bad to say about this dish at all. |
370 | 00:19:11,840 | 00:19:14,920 | This is stuffed quail with roasted eggplant. | This is stuffed quail with roasted eggplant. |
371 | 00:19:18,160 | 00:19:19,720 | This looks gorgeous. | This looks gorgeous. |
372 | 00:19:19,920 | 00:19:23,280 | It... Yeah, why don't you just take a bite right in? | It... Yeah, why don't you just take a bite right in? |
373 | 00:19:23,480 | 00:19:25,680 | In order to stuff a quail, it's usually tunnel boned | In order to stuff a quail, it's usually tunnel boned |
374 | 00:19:25,880 | 00:19:28,520 | so that means there won't be any bones in the cavity. | so that means there won't be any bones in the cavity. |
375 | 00:19:28,720 | 00:19:30,800 | Theoretically, I could just dive right in. | Theoretically, I could just dive right in. |
376 | 00:19:31,000 | 00:19:33,360 | Yep, take a bite like an apple. Alright. | Yep, take a bite like an apple. Alright. |
377 | 00:19:35,440 | 00:19:37,240 | Wow! | Wow! |
378 | 00:19:37,440 | 00:19:40,360 | Look at all of that beautiful rice on the inside | Look at all of that beautiful rice on the inside |
379 | 00:19:40,560 | 00:19:43,480 | that's studded with onions and pistachios and walnuts. | that's studded with onions and pistachios and walnuts. |
380 | 00:19:43,680 | 00:19:45,920 | That's gorgeous, isn't it? | That's gorgeous, isn't it? |
381 | 00:19:46,120 | 00:19:50,000 | Oh, and, you know, all I can smell, that cinnamon. | Oh, and, you know, all I can smell, that cinnamon. |
382 | 00:19:50,200 | 00:19:52,680 | It's just a thing of beauty. | It's just a thing of beauty. |
383 | 00:19:58,240 | 00:20:04,280 | Mm, the smokiness of that eggplant is ten out of ten. | Mm, the smokiness of that eggplant is ten out of ten. |
384 | 00:20:04,480 | 00:20:07,280 | It just brings together the whole dish. | It just brings together the whole dish. |
385 | 00:20:07,480 | 00:20:11,400 | The dressing, it's like liquid sunshine. | The dressing, it's like liquid sunshine. |
386 | 00:20:11,600 | 00:20:14,680 | This just contains the essence of Middle Eastern soul. | This just contains the essence of Middle Eastern soul. |
387 | 00:20:15,960 | 00:20:20,480 | This is amazing, can't fault it either, not one iota. | This is amazing, can't fault it either, not one iota. |
388 | 00:20:20,680 | 00:20:22,680 | If you can't find a fault with either dish, | If you can't find a fault with either dish, |
389 | 00:20:22,880 | 00:20:24,160 | how are you going to find a winner? | how are you going to find a winner? |
390 | 00:20:24,360 | 00:20:26,320 | I actually have no idea at this point, | I actually have no idea at this point, |
391 | 00:20:26,520 | 00:20:29,400 | I think it will have to come down to that indefinable something, | I think it will have to come down to that indefinable something, |
392 | 00:20:29,600 | 00:20:31,040 | it's about the love. | it's about the love. |
393 | 00:20:37,040 | 00:20:39,120 | In the final challenge of Middle Eastern Week, | In the final challenge of Middle Eastern Week, |
394 | 00:20:39,320 | 00:20:42,280 | it's stuffed quail versus barbecue quail. | it's stuffed quail versus barbecue quail. |
395 | 00:20:42,480 | 00:20:44,720 | Home cook Sara barbecued her dish over charcoal | Home cook Sara barbecued her dish over charcoal |
396 | 00:20:44,920 | 00:20:48,160 | and served it with couscous salad and tahini | and served it with couscous salad and tahini |
397 | 00:20:48,360 | 00:20:50,320 | in honour of her Egyptian mum. | in honour of her Egyptian mum. |
398 | 00:20:50,520 | 00:20:54,040 | While head chef Michael created a plate of stuffed quail | While head chef Michael created a plate of stuffed quail |
399 | 00:20:54,240 | 00:20:56,120 | with roasted eggplant, | with roasted eggplant, |
400 | 00:20:56,320 | 00:20:58,680 | inspired by flavours and aromas from his Israeli childhood. | inspired by flavours and aromas from his Israeli childhood. |
401 | 00:20:58,880 | 00:21:02,040 | Judge Melissa has sampled both plates | Judge Melissa has sampled both plates |
402 | 00:21:02,240 | 00:21:04,560 | without knowing who cooked which dish | without knowing who cooked which dish |
403 | 00:21:04,760 | 00:21:07,640 | and will now pick our Middle Eastern Week winner. | and will now pick our Middle Eastern Week winner. |
404 | 00:21:08,880 | 00:21:13,080 | Sara, Chef, what a fantastic way to end Middle Eastern Week. | Sara, Chef, what a fantastic way to end Middle Eastern Week. |
405 | 00:21:13,280 | 00:21:19,240 | Two amazing quail dishes, stuffed with flavour, presented with flair. | Two amazing quail dishes, stuffed with flavour, presented with flair. |
406 | 00:21:22,840 | 00:21:24,680 | OK, Melissa, this is it. | OK, Melissa, this is it. |
407 | 00:21:24,880 | 00:21:26,880 | Time to pick a winner. | Time to pick a winner. |
408 | 00:21:27,080 | 00:21:32,400 | Both these plates really respected that beautiful, delicate quail. | Both these plates really respected that beautiful, delicate quail. |
409 | 00:21:33,840 | 00:21:36,720 | Two perfect plates on the pass, | Two perfect plates on the pass, |
410 | 00:21:36,920 | 00:21:40,800 | two plates I can find absolutely zero fault with, | two plates I can find absolutely zero fault with, |
411 | 00:21:41,000 | 00:21:42,640 | so I had to choose with my heart. | so I had to choose with my heart. |
412 | 00:21:42,840 | 00:21:46,520 | Which of these plates brought the love and the soul? | Which of these plates brought the love and the soul? |
413 | 00:21:46,720 | 00:21:49,880 | After tasting both your quail dishes... | After tasting both your quail dishes... |
414 | 00:21:51,000 | 00:21:52,360 | ..the best plate on the pass | ..the best plate on the pass |
415 | 00:21:52,560 | 00:21:54,960 | and the winner of Middle Eastern Week is... | and the winner of Middle Eastern Week is... |
416 | 00:21:59,360 | 00:22:02,680 | Two perfect plates on the pass. | Two perfect plates on the pass. |
417 | 00:22:02,880 | 00:22:06,440 | After tasting both your quail dishes, | After tasting both your quail dishes, |
418 | 00:22:06,640 | 00:22:08,000 | the best plate on the pass | the best plate on the pass |
419 | 00:22:08,200 | 00:22:10,600 | and the winner of Middle Eastern Week is... | and the winner of Middle Eastern Week is... |
420 | 00:22:16,480 | 00:22:18,120 | ..the stuffed quail with roasted eggplants. | ..the stuffed quail with roasted eggplants. |
421 | 00:22:18,320 | 00:22:20,080 | (CHEERING) | (CHEERING) |
422 | 00:22:24,960 | 00:22:26,360 | Congratulations, Chef. | Congratulations, Chef. |
423 | 00:22:26,560 | 00:22:28,320 | Thank you so much. How do you feel? | Thank you so much. How do you feel? |
424 | 00:22:28,520 | 00:22:30,200 | Very relieved. | Very relieved. |
425 | 00:22:32,120 | 00:22:34,800 | I just think this is very special. | I just think this is very special. |
426 | 00:22:35,000 | 00:22:37,200 | I think it's just soul food. | I think it's just soul food. |
427 | 00:22:37,400 | 00:22:40,680 | Every single element worked beautifully together | Every single element worked beautifully together |
428 | 00:22:40,880 | 00:22:44,880 | and, again, deeply emotional, deeply creative. | and, again, deeply emotional, deeply creative. |
429 | 00:22:45,080 | 00:22:46,680 | Thank you. | Thank you. |
430 | 00:22:50,280 | 00:22:53,880 | Sara, this is also full of love as well. | Sara, this is also full of love as well. |
431 | 00:22:54,080 | 00:22:57,360 | I can see your history, your heritage | I can see your history, your heritage |
432 | 00:22:57,560 | 00:23:00,560 | and, again, you pulled everything off flawlessly. | and, again, you pulled everything off flawlessly. |
433 | 00:23:00,760 | 00:23:03,800 | Thank you, that's incredible to hear. | Thank you, that's incredible to hear. |
434 | 00:23:04,000 | 00:23:05,400 | I think the reason why I cook | I think the reason why I cook |
435 | 00:23:05,600 | 00:23:07,640 | is knowing that people enjoy it that much. | is knowing that people enjoy it that much. |
436 | 00:23:08,800 | 00:23:11,440 | It's definitely not a loss. I agree. | It's definitely not a loss. I agree. |
437 | 00:23:11,640 | 00:23:13,640 | You've really cooked amazingly. | You've really cooked amazingly. |
438 | 00:23:13,840 | 00:23:17,480 | To preserve the whole Middle Eastern food and culture, | To preserve the whole Middle Eastern food and culture, |
439 | 00:23:17,680 | 00:23:19,080 | I think that's phenomenal | I think that's phenomenal |
440 | 00:23:19,280 | 00:23:21,280 | and I hope that there's more people like you | and I hope that there's more people like you |
441 | 00:23:21,480 | 00:23:22,840 | that try to push the boundaries | that try to push the boundaries |
442 | 00:23:23,040 | 00:23:24,960 | and give it the honour that it deserves. | and give it the honour that it deserves. |
443 | 00:23:25,160 | 00:23:27,640 | Michael, this is what I'm talking about, | Michael, this is what I'm talking about, |
444 | 00:23:27,840 | 00:23:29,520 | the kind of man that you are, | the kind of man that you are, |
445 | 00:23:29,720 | 00:23:31,400 | the love that you share. | the love that you share. |
446 | 00:23:31,600 | 00:23:32,880 | I'm getting emotional now! | I'm getting emotional now! |
447 | 00:23:33,080 | 00:23:35,720 | It's in there, it's in there, it was truly in there | It's in there, it's in there, it was truly in there |
448 | 00:23:35,920 | 00:23:39,480 | and, you know, food makes us emotional | and, you know, food makes us emotional |
449 | 00:23:39,680 | 00:23:41,360 | and that really brought it home to me. | and that really brought it home to me. |
450 | 00:23:41,560 | 00:23:43,440 | Thank you. | Thank you. |
451 | 00:23:46,760 | 00:23:49,880 | DAN HONG: Sara, restaurant Kepos Street Kitchen, | DAN HONG: Sara, restaurant Kepos Street Kitchen, |
452 | 00:23:50,080 | 00:23:51,800 | you have really demonstrated | you have really demonstrated |
453 | 00:23:52,000 | 00:23:56,160 | just how versatile and delicious Middle Eastern cuisine is. | just how versatile and delicious Middle Eastern cuisine is. |
454 | 00:23:56,360 | 00:24:00,760 | Now, everyone, get in here, let's finish this quail feast! | Now, everyone, get in here, let's finish this quail feast! |
455 | 00:24:00,960 | 00:24:03,520 | What's left of it! | What's left of it! |
456 | 00:24:03,720 | 00:24:05,760 | MARK OLIVE: We'll have to cut some of it all up for you guys. | MARK OLIVE: We'll have to cut some of it all up for you guys. |
457 | 00:24:05,960 | 00:24:08,440 | That was incredible. Thank you. | That was incredible. Thank you. |
458 | 00:24:08,640 | 00:24:09,720 | DAN HONG: Perfect! | DAN HONG: Perfect! |
459 | 00:24:09,920 | 00:24:12,080 | Chew on the bones because that's the best flavour. | Chew on the bones because that's the best flavour. |
460 | 00:24:12,280 | 00:24:13,720 | You cook like an angel. | You cook like an angel. |
461 | 00:24:15,720 | 00:24:17,640 | Next time, on The Chefs' Line... | Next time, on The Chefs' Line... |
462 | 00:24:17,840 | 00:24:19,680 | Hello, beautiful, how are you? Hello! | Hello, beautiful, how are you? Hello! |
463 | 00:24:19,880 | 00:24:21,440 | The competition might be over, | The competition might be over, |
464 | 00:24:21,640 | 00:24:24,720 | but there's plenty of delightful dishes to serve as we step inside... | but there's plenty of delightful dishes to serve as we step inside... |
465 | 00:24:24,920 | 00:24:26,800 | Am I doing this right? | Am I doing this right? |
466 | 00:24:27,000 | 00:24:28,760 | ..Kepos Street Kitchen... | ..Kepos Street Kitchen... |
467 | 00:24:28,960 | 00:24:30,320 | Oh, that's a lot of garlic! Yes. | Oh, that's a lot of garlic! Yes. |
468 | 00:24:30,520 | 00:24:33,280 | ..for a taste of their success. | ..for a taste of their success. |
469 | 00:24:33,480 | 00:24:35,400 | I love the mess that we've done with the plate. | I love the mess that we've done with the plate. |
470 | 00:24:35,640 | 00:24:38,680 | Absolutely! I think that shows that we're enjoying it. | Absolutely! I think that shows that we're enjoying it. |