# Start End Original Translated
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.