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1 00:00:01,040 00:00:03,440 MELISSA LEONG: This week on The Chefs' Line... MELISSA LEONG: This week on The Chefs' Line...
2 00:00:03,640 00:00:05,440 BOTH: Go, Chef! Go, Chef! BOTH: Go, Chef! Go, Chef!
3 00:00:05,640 00:00:09,000 ..we are celebrating the elegant and uplifting foods of the Middle East. ..we are celebrating the elegant and uplifting foods of the Middle East.
4 00:00:09,200 00:00:11,280 Hope they like a little bit of chilli. Hope they like a little bit of chilli.
5 00:00:11,480 00:00:13,520 The professionals from hatted Sydney restaurant The professionals from hatted Sydney restaurant
6 00:00:13,720 00:00:15,000 Kepos Street Kitchen... Kepos Street Kitchen...
7 00:00:15,240 00:00:17,400 Finished already? Mine's in the oven. Oh, you are so quick. Finished already? Mine's in the oven. Oh, you are so quick.
8 00:00:17,640 00:00:21,640 ..took on four home cooks who translated their love for this heritage cuisine... ..took on four home cooks who translated their love for this heritage cuisine...
9 00:00:21,840 00:00:24,360 WOMAN: Hear that sizzle? That's the good stuff. WOMAN: Hear that sizzle? That's the good stuff.
10 00:00:24,560 00:00:25,840 ..night after night. ..night after night.
11 00:00:26,080 00:00:29,080 The smell! Promise to leave me a slice. OK, I will. The smell! Promise to leave me a slice. OK, I will.
12 00:00:29,280 00:00:31,120 First up was apprentice Pili... First up was apprentice Pili...
13 00:00:31,320 00:00:33,680 We're proud of you, Pili. Go! Thank you, Chef. We're proud of you, Pili. Go! Thank you, Chef.
14 00:00:33,880 00:00:35,480 ..ending with head chef Michael... ..ending with head chef Michael...
15 00:00:35,680 00:00:37,160 That is looking amazing. That is looking amazing.
16 00:00:37,360 00:00:39,520 WOMAN: I want to eat yours. That looks beautiful. WOMAN: I want to eat yours. That looks beautiful.
17 00:00:39,720 00:00:42,400 ..in four culinary cook-offs that showcased a cuisine ..in four culinary cook-offs that showcased a cuisine
18 00:00:42,600 00:00:44,440 driven by centuries-old techniques... driven by centuries-old techniques...
19 00:00:44,640 00:00:47,040 My mum's falafel - the best falafel. My mum's falafel - the best falafel.
20 00:00:47,240 00:00:50,680 ..and ingredients adopted from civilisations past. ..and ingredients adopted from civilisations past.
21 00:00:50,880 00:00:52,200 I'm Melissa Leong... I'm Melissa Leong...
22 00:00:52,400 00:00:53,880 Oh, man! Oh, man!
23 00:00:54,080 00:00:55,480 ..and tonight, I'm in Sydney ..and tonight, I'm in Sydney
24 00:00:55,680 00:00:57,960 to meet the team behind a little diner in Redfern... to meet the team behind a little diner in Redfern...
25 00:00:58,160 00:00:59,800 (BOTH ULULATE) (BOTH ULULATE)
26 00:01:00,000 00:01:02,920 ..serving up their contemporary Middle Eastern story ..serving up their contemporary Middle Eastern story
27 00:01:03,120 00:01:04,840 in culinary form. in culinary form.
28 00:01:16,200 00:01:18,160 Table six and table nine for the chicken. Table six and table nine for the chicken.
29 00:01:18,360 00:01:20,680 A late-night kebab, a plate of falafel A late-night kebab, a plate of falafel
30 00:01:20,880 00:01:22,400 or even hummus might be about as far or even hummus might be about as far
31 00:01:22,600 00:01:25,040 as many Australians know Middle Eastern food, as many Australians know Middle Eastern food,
32 00:01:25,240 00:01:27,160 but the history of this exquisite cuisine but the history of this exquisite cuisine
33 00:01:27,360 00:01:30,080 can be traced back to nearly the dawn of civilisation can be traced back to nearly the dawn of civilisation
34 00:01:30,280 00:01:31,880 and humanity itself. and humanity itself.
35 00:01:32,080 00:01:33,760 Here in Sydney's Redfern, Here in Sydney's Redfern,
36 00:01:33,960 00:01:36,880 there's a cosy little restaurant that's opening Australia's eyes there's a cosy little restaurant that's opening Australia's eyes
37 00:01:37,080 00:01:39,200 to what Middle Eastern cuisine truly is, to what Middle Eastern cuisine truly is,
38 00:01:39,400 00:01:41,600 and it's called Kepos Street Kitchen. and it's called Kepos Street Kitchen.
39 00:01:42,640 00:01:44,240 (SPEAKS OWN LANGUAGE) (SPEAKS OWN LANGUAGE)
40 00:01:44,440 00:01:48,360 Kepos Street Kitchen serves breakfast, lunch and dinner, Kepos Street Kitchen serves breakfast, lunch and dinner,
41 00:01:48,560 00:01:50,880 offering a selection of well-known dishes, offering a selection of well-known dishes,
42 00:01:51,080 00:01:55,480 which have been reimagined by owner and head chef Michael Rantissi. which have been reimagined by owner and head chef Michael Rantissi.
43 00:01:55,680 00:01:58,840 Middle Eastern food is mostly plant-based Middle Eastern food is mostly plant-based
44 00:01:59,040 00:02:01,800 and it's a lot about grains, legumes, and it's a lot about grains, legumes,
45 00:02:02,000 00:02:05,240 and a lot of fish and seafood and a lot of fish and seafood
46 00:02:05,440 00:02:07,400 and it's very minimalistic and it's very minimalistic
47 00:02:07,600 00:02:09,040 in its... all its approach. in its... all its approach.
48 00:02:09,240 00:02:13,640 Hello, Michael. How are you? Hello! Lovely to have you. Hello, Michael. How are you? Hello! Lovely to have you.
49 00:02:13,880 00:02:17,000 So lovely to be here in your kitchen today. Thank you. So lovely to be here in your kitchen today. Thank you.
50 00:02:17,200 00:02:19,480 Tell me about the idea for Kepos Street Kitchen. Tell me about the idea for Kepos Street Kitchen.
51 00:02:19,680 00:02:21,800 You know, sometimes, you struggle going to places You know, sometimes, you struggle going to places
52 00:02:22,000 00:02:23,440 and you can't find exactly what you want. and you can't find exactly what you want.
53 00:02:23,640 00:02:24,920 Yes. Yes.
54 00:02:25,120 00:02:29,040 And I tried to make something that is exactly how I like it And I tried to make something that is exactly how I like it
55 00:02:29,240 00:02:31,800 and I think it... it's working, it's amazing. and I think it... it's working, it's amazing.
56 00:02:32,000 00:02:34,560 I can hear so many beautiful sounds coming out of that kitchen. I can hear so many beautiful sounds coming out of that kitchen.
57 00:02:34,760 00:02:36,760 Oh, thank you. I can't wait to get stuck in. Oh, thank you. I can't wait to get stuck in.
58 00:02:36,960 00:02:39,320 Thank you. I look forward to you tasting some of the food. Thank you. I look forward to you tasting some of the food.
59 00:02:41,520 00:02:44,400 The most important thing about my chefs - The most important thing about my chefs -
60 00:02:44,600 00:02:47,080 we are all different cultures. we are all different cultures.
61 00:02:47,280 00:02:50,240 Everyone brings a different story with them, Everyone brings a different story with them,
62 00:02:50,440 00:02:53,080 but it's a story that can be told by food. but it's a story that can be told by food.
63 00:02:53,280 00:02:55,800 A valued member of Michael's chefs' line A valued member of Michael's chefs' line
64 00:02:56,000 00:02:57,560 is station chef Sujan. is station chef Sujan.
65 00:02:57,760 00:03:01,040 Originally from Nepal, he's embraced Middle Eastern cuisine. Originally from Nepal, he's embraced Middle Eastern cuisine.
66 00:03:01,240 00:03:03,960 Middle Eastern cuisine, I think, in my view, is full of flavours. Middle Eastern cuisine, I think, in my view, is full of flavours.
67 00:03:04,160 00:03:06,920 It's full of spices, full of garlic, full of onions It's full of spices, full of garlic, full of onions
68 00:03:07,120 00:03:08,560 and all the different kind of vegetables and all the different kind of vegetables
69 00:03:08,760 00:03:10,600 and all the different kind of herbs mixed together and all the different kind of herbs mixed together
70 00:03:10,800 00:03:12,600 so it's very funky and a very nice flavour. so it's very funky and a very nice flavour.
71 00:03:12,800 00:03:14,440 Hi, Sujan! How are you? Hello, Melissa. Hi, Sujan! How are you? Hello, Melissa.
72 00:03:14,640 00:03:16,760 Good, thanks. How are you? I am fantastic. Good, thanks. How are you? I am fantastic.
73 00:03:16,960 00:03:18,840 I am so happy to be in your kitchen today, I am so happy to be in your kitchen today,
74 00:03:19,040 00:03:20,560 but you've been in our kitchen all week. but you've been in our kitchen all week.
75 00:03:20,760 00:03:22,560 Exactly. Did you have fun on The Chefs' Line? Exactly. Did you have fun on The Chefs' Line?
76 00:03:22,760 00:03:24,040 Oh, well, yes, a lot of fun. Oh, well, yes, a lot of fun.
77 00:03:24,240 00:03:26,800 Yeah, it was a very nice experience to cook with the other home chefs, Yeah, it was a very nice experience to cook with the other home chefs,
78 00:03:27,000 00:03:29,240 you know, and, yeah, it was a very nice experience overall. you know, and, yeah, it was a very nice experience overall.
79 00:03:29,440 00:03:33,480 Sujan cooked against three of the home cooks this week, Sujan cooked against three of the home cooks this week,
80 00:03:33,680 00:03:35,800 preparing beloved Middle Eastern dessert preparing beloved Middle Eastern dessert
81 00:03:36,000 00:03:37,880 kanafeh with apple tea. kanafeh with apple tea.
82 00:03:38,080 00:03:40,120 CHEFS: Sujan! Sujan! Sujan! CHEFS: Sujan! Sujan! Sujan!
83 00:03:40,320 00:03:42,840 You're doing fabulous. We're proud of you. You're doing fabulous. We're proud of you.
84 00:03:43,040 00:03:45,760 Blind judge Mark was seduced by this dessert... Blind judge Mark was seduced by this dessert...
85 00:03:45,960 00:03:48,760 MARK OLIVE: Wow. Look at that. Ooh! MARK OLIVE: Wow. Look at that. Ooh!
86 00:03:48,960 00:03:50,840 ..announcing Sujan the winner. ..announcing Sujan the winner.
87 00:03:51,040 00:03:53,440 There was a whole world of yum under there. There was a whole world of yum under there.
88 00:03:53,640 00:03:56,320 Thanks. (APPLAUSE) Thanks. (APPLAUSE)
89 00:03:56,520 00:04:00,520 Sujan is more at home cooking the savoury dishes on a menu Sujan is more at home cooking the savoury dishes on a menu
90 00:04:00,720 00:04:03,280 and today, he's preparing a brunch favourite - and today, he's preparing a brunch favourite -
91 00:04:03,480 00:04:06,520 Kepos Benedict, featuring green tahini. Kepos Benedict, featuring green tahini.
92 00:04:06,720 00:04:08,000 So, what do you start with? So, what do you start with?
93 00:04:08,200 00:04:11,280 So, now we start blending, very, very fine, our parsley. So, now we start blending, very, very fine, our parsley.
94 00:04:11,480 00:04:13,200 To help it blend, I'll put some water inside. To help it blend, I'll put some water inside.
95 00:04:13,400 00:04:14,680 OK. OK.
96 00:04:14,880 00:04:16,600 And a bit of lemon juice. And a bit of lemon juice.
97 00:04:17,800 00:04:19,920 A bit of garlic for flavour as well. A bit of garlic for flavour as well.
98 00:04:20,120 00:04:21,920 Oh, that's a lot of garlic! Oh, that's a lot of garlic!
99 00:04:22,120 00:04:24,240 Yes, yes. Very garlicky sauce. That's right. Yes, yes. Very garlicky sauce. That's right.
100 00:04:24,440 00:04:26,800 So, your whole idea is to blend as fine as you can So, your whole idea is to blend as fine as you can
101 00:04:27,000 00:04:29,360 so it's very smooth with the tahini, you know. so it's very smooth with the tahini, you know.
102 00:04:30,720 00:04:32,480 I feel healthier just looking at it. I feel healthier just looking at it.
103 00:04:32,680 00:04:34,800 Oh, yeah. That's right. That's right. It's very healthy. Oh, yeah. That's right. That's right. It's very healthy.
104 00:04:35,000 00:04:37,080 So, I put this one on the side for a moment. So, I put this one on the side for a moment.
105 00:04:37,280 00:04:38,840 I think it's pretty ready to go. OK, yeah. I think it's pretty ready to go. OK, yeah.
106 00:04:39,040 00:04:41,600 So, we take our bowl - our mixing bowl. So, we take our bowl - our mixing bowl.
107 00:04:42,640 00:04:46,280 Tahini is made from toasted sesame seeds combined with olive oil. Tahini is made from toasted sesame seeds combined with olive oil.
108 00:04:46,480 00:04:50,560 The addition of the parsley mixture thickens it immediately. The addition of the parsley mixture thickens it immediately.
109 00:04:50,760 00:04:52,960 So, now tahini likes a lot of water, OK? So, now tahini likes a lot of water, OK?
110 00:04:53,160 00:04:55,400 When it goes like this, you can add some more water, When it goes like this, you can add some more water,
111 00:04:55,600 00:04:56,880 just to make it silky and nice. just to make it silky and nice.
112 00:04:57,080 00:04:58,640 Right. So, we keep on mixing. Right. So, we keep on mixing.
113 00:04:58,840 00:05:00,720 As long as you're happy with the silkiness, As long as you're happy with the silkiness,
114 00:05:00,920 00:05:02,880 just keep on adding water and more lemon juice. just keep on adding water and more lemon juice.
115 00:05:03,080 00:05:04,880 That is a neat trick to learn at home - That is a neat trick to learn at home -
116 00:05:05,080 00:05:08,960 just blitzing lemon juice, garlic, parsley with tahini just blitzing lemon juice, garlic, parsley with tahini
117 00:05:09,160 00:05:11,960 and a little bit of water, you have this magical green sauce. and a little bit of water, you have this magical green sauce.
118 00:05:12,160 00:05:13,440 That's it, you know. That's it, you know.
119 00:05:13,680 00:05:16,920 So, now we put it in the bowl and get it ready for service. Great. So, now we put it in the bowl and get it ready for service. Great.
120 00:05:17,120 00:05:20,520 Now time for the main component of this brunch classic - Now time for the main component of this brunch classic -
121 00:05:20,720 00:05:22,680 the perfect poached egg. the perfect poached egg.
122 00:05:22,880 00:05:24,640 Sujan has already added two tablespoons Sujan has already added two tablespoons
123 00:05:24,840 00:05:27,000 of white vinegar to the boiling pot. of white vinegar to the boiling pot.
124 00:05:27,200 00:05:29,080 Then it's time to gently add the eggs. Then it's time to gently add the eggs.
125 00:05:29,320 00:05:32,840 You can crack open the eggs, but as close to the water as you can. Oh, I see. You can crack open the eggs, but as close to the water as you can. Oh, I see.
126 00:05:33,040 00:05:35,120 You can't go from a great height because it's going to... You can't go from a great height because it's going to...
127 00:05:35,320 00:05:37,160 It's going to damage the eggs. You know what I mean? It's going to damage the eggs. You know what I mean?
128 00:05:37,360 00:05:41,080 So, let it simmer or boil for maybe around two minutes So, let it simmer or boil for maybe around two minutes
129 00:05:41,280 00:05:43,320 and should be ready for soft poached eggs. and should be ready for soft poached eggs.
130 00:05:43,520 00:05:44,960 There we go. We have one nice egg. There we go. We have one nice egg.
131 00:05:45,160 00:05:47,800 It's perfectly round. You know, it's really in good shape. It's perfectly round. You know, it's really in good shape.
132 00:05:48,040 00:05:50,880 So, that's our perfect egg, so we can take it and plate up our Benedict. So, that's our perfect egg, so we can take it and plate up our Benedict.
133 00:05:51,080 00:05:53,520 Fantastic. Alright, let's go. Thank you. Let's go. Fantastic. Alright, let's go. Thank you. Let's go.
134 00:05:53,720 00:05:55,280 So, now I'll start plating. So, now I'll start plating.
135 00:05:55,480 00:06:00,480 Two generous slices of brioche toast adds a layer of buttery richness. Two generous slices of brioche toast adds a layer of buttery richness.
136 00:06:00,680 00:06:03,320 They're topped with warm sauteed leeks. They're topped with warm sauteed leeks.
137 00:06:03,520 00:06:06,560 So, now the next step is this is our cold smoked salmon. So, now the next step is this is our cold smoked salmon.
138 00:06:06,800 00:06:10,040 Nothing quite says brunch like smoked salmon. Yeah, that's true. That's true. Nothing quite says brunch like smoked salmon. Yeah, that's true. That's true.
139 00:06:10,240 00:06:13,000 The crowning glory are the soft poached egg The crowning glory are the soft poached egg
140 00:06:13,200 00:06:17,360 bathed with green tahini and finished with micro herbs. bathed with green tahini and finished with micro herbs.
141 00:06:17,560 00:06:19,720 It's looking beautiful and nice. Are you happy with that? It's looking beautiful and nice. Are you happy with that?
142 00:06:19,960 00:06:22,240 I think that looks absolutely gorgeous. Alright, beautiful. I think that looks absolutely gorgeous. Alright, beautiful.
143 00:06:22,440 00:06:24,760 So, hey, our Kepos Benedict is ready to go. So, hey, our Kepos Benedict is ready to go.
144 00:06:24,960 00:06:29,640 Wow. Well, a Middle Eastern twist on an Australian brunch classic. Wow. Well, a Middle Eastern twist on an Australian brunch classic.
145 00:06:31,600 00:06:33,800 Well, I think, if I was served this at brunch, Well, I think, if I was served this at brunch,
146 00:06:34,000 00:06:35,920 I would be very happy on just the looks alone, I would be very happy on just the looks alone,
147 00:06:36,120 00:06:37,400 but I have to taste. but I have to taste.
148 00:06:37,600 00:06:40,440 Absolutely. BOTH: Oh! Absolutely. BOTH: Oh!
149 00:06:40,640 00:06:42,320 Look at that perfect egg yolk. That's very yum. Look at that perfect egg yolk. That's very yum.
150 00:06:42,520 00:06:44,080 Yes. Oh, my goodness. Yes. Oh, my goodness.
151 00:06:44,280 00:06:46,680 Yes. A bit of salmon. A bit of egg. Yes. A bit of salmon. A bit of egg.
152 00:06:46,880 00:06:48,680 Mm-hm. Alright, going in. Mm-hm. Alright, going in.
153 00:06:54,480 00:06:55,760 Wow. Wow.
154 00:06:55,960 00:06:57,600 I think, sometimes, I think, sometimes,
155 00:06:57,800 00:06:59,680 I don't order, um, eggs Benedict I don't order, um, eggs Benedict
156 00:06:59,880 00:07:02,840 because hollandaise can be a little bit too rich, because hollandaise can be a little bit too rich,
157 00:07:03,040 00:07:05,400 but because, instead of the hollandaise sauce, but because, instead of the hollandaise sauce,
158 00:07:05,600 00:07:09,000 you have this beautiful tahini that's acidic with lemon, you have this beautiful tahini that's acidic with lemon,
159 00:07:09,200 00:07:11,640 it really adds a lightness to this dish. it really adds a lightness to this dish.
160 00:07:11,840 00:07:14,680 That beautiful salmon, the sweet leeks - That beautiful salmon, the sweet leeks -
161 00:07:14,880 00:07:16,960 this is the kind of breakfast this is the kind of breakfast
162 00:07:17,160 00:07:19,480 I would drive across the city for. I would drive across the city for.
163 00:07:19,680 00:07:21,120 Thank you. Thank you.
164 00:07:26,680 00:07:28,120 Yeah, a large latte. A large latte. Yeah, a large latte. A large latte.
165 00:07:28,320 00:07:29,600 And a large skim latte. And a large skim latte.
166 00:07:29,800 00:07:32,280 Here at award-winning Kepos Street Kitchen, Here at award-winning Kepos Street Kitchen,
167 00:07:32,480 00:07:34,320 head chef Michael cooks from the heart head chef Michael cooks from the heart
168 00:07:34,520 00:07:37,400 and attributes good food with a happy workplace. and attributes good food with a happy workplace.
169 00:07:37,600 00:07:39,440 I think emotions and food I think emotions and food
170 00:07:39,640 00:07:41,360 are very connected to each other. are very connected to each other.
171 00:07:41,560 00:07:44,400 When you are in a good mood, food tastes much better. When you are in a good mood, food tastes much better.
172 00:07:44,600 00:07:45,880 Suj! Suj!
173 00:07:46,080 00:07:48,960 It's like when people say, "That's why I love Mum's food - It's like when people say, "That's why I love Mum's food -
174 00:07:49,160 00:07:51,080 "because there's love connected into it." "because there's love connected into it."
175 00:07:51,280 00:07:53,200 And I think it's exactly the same thing - And I think it's exactly the same thing -
176 00:07:53,400 00:07:56,400 there is love connected into it, it's a spiritual thing. there is love connected into it, it's a spiritual thing.
177 00:07:56,600 00:07:59,560 We need that love to food. We need that love to each other. We need that love to food. We need that love to each other.
178 00:08:01,320 00:08:04,080 Look, there's nothing a group hug cannot sort out! Look, there's nothing a group hug cannot sort out!
179 00:08:04,280 00:08:06,120 Speaking of love, and I know how much love Speaking of love, and I know how much love
180 00:08:06,320 00:08:08,720 you put into all of your recipes, what are we making next? you put into all of your recipes, what are we making next?
181 00:08:08,920 00:08:11,960 So, what we're doing now is the trout moussaka. So, what we're doing now is the trout moussaka.
182 00:08:12,160 00:08:13,960 So, a lot of people know moussaka So, a lot of people know moussaka
183 00:08:14,160 00:08:18,280 to be something that is layers of eggplant and bechamel, to be something that is layers of eggplant and bechamel,
184 00:08:18,480 00:08:20,160 and this one has some ocean trout... and this one has some ocean trout...
185 00:08:20,360 00:08:22,040 Tahini and ocean trout Tahini and ocean trout
186 00:08:22,240 00:08:24,360 and dehydrated eggplant leaves and... and dehydrated eggplant leaves and...
187 00:08:24,560 00:08:25,840 Incredible. I know. Incredible. I know.
188 00:08:26,040 00:08:27,760 It is just the opposite of what it is. It is just the opposite of what it is.
189 00:08:27,960 00:08:30,000 It's an interpretation of the classics. It's an interpretation of the classics.
190 00:08:30,200 00:08:32,120 This week, with his team behind him... This week, with his team behind him...
191 00:08:32,320 00:08:34,000 BOTH: Go, Chef! Go, Chef! BOTH: Go, Chef! Go, Chef!
192 00:08:34,200 00:08:36,560 ..head chef Michael took on home cook Sara... ..head chef Michael took on home cook Sara...
193 00:08:36,760 00:08:39,880 Is it making you hungry? ALL: Yes! Is it making you hungry? ALL: Yes!
194 00:08:40,080 00:08:42,320 ..cooking up his version of stuffed quail. ..cooking up his version of stuffed quail.
195 00:08:42,520 00:08:45,200 And it wasn't just us judges who were impressed. And it wasn't just us judges who were impressed.
196 00:08:45,400 00:08:48,280 I want to eat yours. That looks beautiful. I want to eat yours. That looks beautiful.
197 00:08:48,480 00:08:51,080 DAN HONG: Wow! I'm loving life right now. DAN HONG: Wow! I'm loving life right now.
198 00:08:51,280 00:08:53,320 Look at that. The breast is still pink, Mark. Look at that. The breast is still pink, Mark.
199 00:08:53,520 00:08:55,680 It was a dish that I had no choice It was a dish that I had no choice
200 00:08:55,880 00:08:58,440 but to announce as the best of the day. but to announce as the best of the day.
201 00:08:58,640 00:09:02,920 Back in his kitchen, Michael is preparing the ocean trout. Back in his kitchen, Michael is preparing the ocean trout.
202 00:09:03,120 00:09:05,600 We're adding the fish on and... We're adding the fish on and...
203 00:09:05,800 00:09:07,160 So, I can see the fact that So, I can see the fact that
204 00:09:07,360 00:09:10,120 this ocean trout wasn't straight out of the fridge. this ocean trout wasn't straight out of the fridge.
205 00:09:10,320 00:09:13,200 It's very, very important to make sure that all your proteins It's very, very important to make sure that all your proteins
206 00:09:13,400 00:09:15,960 are taken a little bit out in advance. are taken a little bit out in advance.
207 00:09:16,160 00:09:18,960 You don't want to shock the temperature out a little bit. You don't want to shock the temperature out a little bit.
208 00:09:19,160 00:09:23,560 All I'm doing now is just giving it a two-minute process. All I'm doing now is just giving it a two-minute process.
209 00:09:23,760 00:09:27,680 OK. And we're putting it on 190 degrees. OK. And we're putting it on 190 degrees.
210 00:09:28,960 00:09:34,240 Our lunch menu is mostly about... about beautiful salads. Our lunch menu is mostly about... about beautiful salads.
211 00:09:34,440 00:09:37,800 It's about our seafood-based salads, vegetables. It's about our seafood-based salads, vegetables.
212 00:09:38,000 00:09:42,280 Um, it's a very easy, healthy approach Um, it's a very easy, healthy approach
213 00:09:42,480 00:09:44,160 to what you would have for lunch. to what you would have for lunch.
214 00:09:44,360 00:09:49,000 So, what I want to do is I'm doing a matbucha sauce with it. So, what I want to do is I'm doing a matbucha sauce with it.
215 00:09:49,200 00:09:53,680 Matbucha is a Moroccan-style kind of tomato, capsicum relish Matbucha is a Moroccan-style kind of tomato, capsicum relish
216 00:09:53,880 00:09:56,000 that has a nice hint of spice. that has a nice hint of spice.
217 00:09:56,200 00:09:58,320 Beautiful. So, what kind of spices are we talking here? Beautiful. So, what kind of spices are we talking here?
218 00:09:58,520 00:10:00,920 So, there is chilli. That's the heat coming out of it. So, there is chilli. That's the heat coming out of it.
219 00:10:01,120 00:10:02,720 There is the paprika. Yeah. Fresh chillies? There is the paprika. Yeah. Fresh chillies?
220 00:10:02,920 00:10:04,320 Fresh chillies. Fresh chillies, yeah. Fresh chillies. Fresh chillies, yeah.
221 00:10:04,520 00:10:07,080 And then there is the paprika, the cumin, the coriander - And then there is the paprika, the cumin, the coriander -
222 00:10:07,280 00:10:09,000 all the classical spices all the classical spices
223 00:10:09,200 00:10:11,560 that kind of represent Moroccan flavouring. that kind of represent Moroccan flavouring.
224 00:10:11,760 00:10:13,040 Beautiful. Beautiful.
225 00:10:13,240 00:10:15,640 And then it kind of cooks on low heat And then it kind of cooks on low heat
226 00:10:15,840 00:10:18,240 for around five to six hours, for around five to six hours,
227 00:10:18,440 00:10:21,560 really, really kind of slowly cooked to reduce the whole flavours. really, really kind of slowly cooked to reduce the whole flavours.
228 00:10:21,760 00:10:23,760 After two minutes at 190 degrees, After two minutes at 190 degrees,
229 00:10:23,960 00:10:26,520 Michael removes the trout from the oven. Michael removes the trout from the oven.
230 00:10:26,720 00:10:29,240 It still looks very undercooked. Yeah. It still looks very undercooked. Yeah.
231 00:10:29,440 00:10:31,960 Resting the fish ensures an even temperature Resting the fish ensures an even temperature
232 00:10:32,160 00:10:34,480 without overcooking the flesh. without overcooking the flesh.
233 00:10:34,680 00:10:37,480 The traditional element of any moussaka is eggplant, The traditional element of any moussaka is eggplant,
234 00:10:37,680 00:10:41,800 and Michael has modernised this by dehydrating slices overnight. and Michael has modernised this by dehydrating slices overnight.
235 00:10:42,000 00:10:44,680 In that resting time, that little bit of heat... In that resting time, that little bit of heat...
236 00:10:44,880 00:10:47,000 Yeah, and the colour through it as well that you... Yeah, and the colour through it as well that you...
237 00:10:47,200 00:10:50,120 I mean, obviously, this is not the kind of fish I mean, obviously, this is not the kind of fish
238 00:10:50,320 00:10:52,400 that you want to cook really solidly all the way through, that you want to cook really solidly all the way through,
239 00:10:52,600 00:10:55,040 but you have that just set kind of protein. but you have that just set kind of protein.
240 00:10:55,240 00:10:56,720 Almost set, yes. Lovely. Almost set, yes. Lovely.
241 00:10:56,920 00:11:02,240 So, what I want to do is I'll put the matbucha at the bottom. So, what I want to do is I'll put the matbucha at the bottom.
242 00:11:02,440 00:11:04,920 Michael then places generous flakes of ocean trout, Michael then places generous flakes of ocean trout,
243 00:11:05,120 00:11:08,520 and its crispy skin, which he dresses with tahini. and its crispy skin, which he dresses with tahini.
244 00:11:08,720 00:11:10,000 Tahini is what gives it Tahini is what gives it
245 00:11:10,200 00:11:12,640 that whole kind of Middle Eastern flavour. that whole kind of Middle Eastern flavour.
246 00:11:12,840 00:11:14,400 And then the fresh coriander, And then the fresh coriander,
247 00:11:14,600 00:11:17,120 it just kind of elevates it to this beautiful freshness. it just kind of elevates it to this beautiful freshness.
248 00:11:17,320 00:11:20,040 Drizzled with olive oil, it's then sandwiched between Drizzled with olive oil, it's then sandwiched between
249 00:11:20,240 00:11:23,440 another crisp slice of dehydrated eggplant. another crisp slice of dehydrated eggplant.
250 00:11:23,640 00:11:27,040 And this one is the trout moussaka. And this one is the trout moussaka.
251 00:11:27,240 00:11:30,040 Wow, Michael. This looks absolutely incredible. Wow, Michael. This looks absolutely incredible.
252 00:11:30,240 00:11:33,080 This is unlike anything I've ever seen before. This is unlike anything I've ever seen before.
253 00:11:33,280 00:11:35,240 I think we both are hungry and ready to go. I think we both are hungry and ready to go.
254 00:11:35,440 00:11:36,720 I think so. I think so.
255 00:11:36,920 00:11:40,240 It's almost a shame to destroy such beautiful work, It's almost a shame to destroy such beautiful work,
256 00:11:40,440 00:11:41,720 but I'm going to. but I'm going to.
257 00:11:41,920 00:11:43,400 (BOTH LAUGH) (BOTH LAUGH)
258 00:11:49,160 00:11:50,520 I love the crispy skin. I love the crispy skin.
259 00:11:50,720 00:11:53,200 It's one of my favourite things in a dish. It's one of my favourite things in a dish.
260 00:11:53,400 00:11:57,120 That crunchy eggplant and then that beautiful, silky trout flesh, That crunchy eggplant and then that beautiful, silky trout flesh,
261 00:11:57,320 00:11:58,880 that really lovely, that really lovely,
262 00:11:59,080 00:12:01,200 roasted capsicum flavour from the sauce, roasted capsicum flavour from the sauce,
263 00:12:01,400 00:12:03,680 and then that tahini brings everything together. and then that tahini brings everything together.
264 00:12:03,880 00:12:05,560 There's just something very, very refined There's just something very, very refined
265 00:12:05,760 00:12:07,040 about this dish that I love. about this dish that I love.
266 00:12:07,240 00:12:09,320 Thank you. Mm! Thank you. Mm!
267 00:12:09,560 00:12:11,840 And I love the mess that we've done with the plate. Absolutely! And I love the mess that we've done with the plate. Absolutely!
268 00:12:12,040 00:12:13,560 I think that shows that we're enjoying it. I think that shows that we're enjoying it.
269 00:12:13,760 00:12:15,280 (BOTH LAUGH) (BOTH LAUGH)
270 00:12:20,320 00:12:21,720 It's Middle Eastern week, It's Middle Eastern week,
271 00:12:21,920 00:12:25,880 and I'm visiting hatted Kepos Street Kitchen in Sydney. and I'm visiting hatted Kepos Street Kitchen in Sydney.
272 00:12:26,080 00:12:28,240 Owner and head chef Michael Rantissi Owner and head chef Michael Rantissi
273 00:12:28,440 00:12:30,240 has been awarded a hat the past six years has been awarded a hat the past six years
274 00:12:30,440 00:12:34,080 for his interpretation of this exquisite cuisine. for his interpretation of this exquisite cuisine.
275 00:12:34,280 00:12:36,120 This, for us, was never the target. This, for us, was never the target.
276 00:12:36,320 00:12:39,200 For me, it was more kind of expressing myself. For me, it was more kind of expressing myself.
277 00:12:39,400 00:12:42,400 We started doing something that was just us. We started doing something that was just us.
278 00:12:42,600 00:12:45,040 It was mind-blowing for us to be able It was mind-blowing for us to be able
279 00:12:45,240 00:12:47,920 to be recognised for doing something we love. to be recognised for doing something we love.
280 00:12:48,120 00:12:52,160 Michael's awarded menu features some traditional favourites, Michael's awarded menu features some traditional favourites,
281 00:12:52,360 00:12:55,480 including one particular controversial dish. including one particular controversial dish.
282 00:12:55,680 00:12:59,960 Perhaps the most political question when it comes to the Middle East - Perhaps the most political question when it comes to the Middle East -
283 00:13:00,160 00:13:01,600 who owns hummus? who owns hummus?
284 00:13:01,800 00:13:05,120 Ooh, that's a very, very, very harsh question. Ooh, that's a very, very, very harsh question.
285 00:13:05,320 00:13:07,800 It's full-on. Very full-on question. It's full-on. Very full-on question.
286 00:13:08,000 00:13:09,800 I think the person that owns the hummus I think the person that owns the hummus
287 00:13:10,000 00:13:11,280 is the person that does it the best. is the person that does it the best.
288 00:13:11,480 00:13:12,760 Aha. Aha.
289 00:13:12,960 00:13:14,240 So, as long as you do a good one... So, as long as you do a good one...
290 00:13:14,440 00:13:16,520 That's a very diplomatic response! That's a very diplomatic response!
291 00:13:16,720 00:13:19,120 Michael and his team prepare hummus daily, Michael and his team prepare hummus daily,
292 00:13:19,320 00:13:21,960 starting with the soaking of dry chickpeas overnight, starting with the soaking of dry chickpeas overnight,
293 00:13:22,160 00:13:24,720 which are then boiled with a little bicarbonate of soda which are then boiled with a little bicarbonate of soda
294 00:13:24,920 00:13:26,200 to help them break down. to help them break down.
295 00:13:26,400 00:13:29,040 With hummus, it's the cooking of the chickpeas itself With hummus, it's the cooking of the chickpeas itself
296 00:13:29,240 00:13:33,400 and the variety of the chickpeas that you use and the region of it. and the variety of the chickpeas that you use and the region of it.
297 00:13:33,600 00:13:38,040 All of them have a lot of influence over the end result. All of them have a lot of influence over the end result.
298 00:13:38,240 00:13:39,920 I've made hummus at home. I've made hummus at home.
299 00:13:40,120 00:13:43,600 Not going to lie, I have used tinned chickpeas. Not going to lie, I have used tinned chickpeas.
300 00:13:43,800 00:13:45,360 Chickpeas. Chickpeas.
301 00:13:45,560 00:13:49,480 Is that a... is that a bad thing? Can you get away with it, though? Is that a... is that a bad thing? Can you get away with it, though?
302 00:13:49,680 00:13:53,400 Oh, I think you can get away, as long as the guests don't know. Oh, I think you can get away, as long as the guests don't know.
303 00:13:53,600 00:13:54,880 (BOTH LAUGH) (BOTH LAUGH)
304 00:13:55,080 00:13:58,360 Tahini is a very, very important element Tahini is a very, very important element
305 00:13:58,560 00:14:00,680 when you are doing a good hummus. when you are doing a good hummus.
306 00:14:00,880 00:14:03,960 The ratio should be pretty accurate. The ratio should be pretty accurate.
307 00:14:04,160 00:14:09,000 I work on one-on-one ratio between tahini and chickpeas. I work on one-on-one ratio between tahini and chickpeas.
308 00:14:09,200 00:14:13,520 Once the chickpeas and the tahini reach a silky smooth consistency, Once the chickpeas and the tahini reach a silky smooth consistency,
309 00:14:13,720 00:14:15,360 it's then time for the seasoning. it's then time for the seasoning.
310 00:14:15,560 00:14:16,840 It's already... It's already...
311 00:14:17,040 00:14:18,600 I mean, it's super smooth. I mean, it's super smooth.
312 00:14:18,840 00:14:23,160 So, what I want to do, I have mixed some garlic with water. OK. So, what I want to do, I have mixed some garlic with water. OK.
313 00:14:23,360 00:14:24,640 So, instead of having... So, instead of having...
314 00:14:24,840 00:14:27,600 'Cause a lot of time, you get the garlic inside it 'Cause a lot of time, you get the garlic inside it
315 00:14:27,800 00:14:31,680 and it has those little bits and pieces of garlic inside your hummus and it has those little bits and pieces of garlic inside your hummus
316 00:14:31,880 00:14:37,920 and I think it keeps the whole thing a little bit more silkier. and I think it keeps the whole thing a little bit more silkier.
317 00:14:38,120 00:14:40,840 And this is some lemon juice. And this is some lemon juice.
318 00:14:41,080 00:14:43,320 Good amount of salt. Mm. Wow. Good amount of salt. Mm. Wow.
319 00:14:43,520 00:14:45,640 So, you've really, really created So, you've really, really created
320 00:14:45,840 00:14:49,520 such a fine, silky kind of texture here, such a fine, silky kind of texture here,
321 00:14:49,720 00:14:53,720 and I can smell the unmistakable sesame kind of smell. and I can smell the unmistakable sesame kind of smell.
322 00:14:53,920 00:14:55,880 Please. OK! Please. OK!
323 00:14:58,400 00:14:59,840 Mm. Mm.
324 00:15:00,880 00:15:04,520 These flavours just keep rolling and rolling and rolling. These flavours just keep rolling and rolling and rolling.
325 00:15:04,720 00:15:06,120 That's my lesson for the day, That's my lesson for the day,
326 00:15:06,320 00:15:09,840 is good things are worth taking the time to do properly. is good things are worth taking the time to do properly.
327 00:15:10,040 00:15:13,120 And using proper chickpeas - using dried chickpeas - And using proper chickpeas - using dried chickpeas -
328 00:15:13,320 00:15:14,760 definitely does that. definitely does that.
329 00:15:15,880 00:15:18,160 A signature dish here at Kepos Street Kitchen A signature dish here at Kepos Street Kitchen
330 00:15:18,360 00:15:21,440 featuring hummus is falafel for breakfast. featuring hummus is falafel for breakfast.
331 00:15:21,640 00:15:24,280 It's what my dad always used to love eating over the weekend. It's what my dad always used to love eating over the weekend.
332 00:15:24,480 00:15:26,240 That was his weekend treat - That was his weekend treat -
333 00:15:26,440 00:15:30,800 the whole hummus and falafels and, um, vegetables and pickles. the whole hummus and falafels and, um, vegetables and pickles.
334 00:15:31,000 00:15:33,040 We needed to give people one breakfast We needed to give people one breakfast
335 00:15:33,240 00:15:35,000 that is a big breakfast that is a big breakfast
336 00:15:35,200 00:15:39,280 and to give them sausages and baked beans and toast that are... and to give them sausages and baked beans and toast that are...
337 00:15:39,480 00:15:41,600 That did not really connect with what we were doing. That did not really connect with what we were doing.
338 00:15:41,800 00:15:44,000 This week in The Chefs' Line kitchen, This week in The Chefs' Line kitchen,
339 00:15:44,200 00:15:47,280 apprentice chef Pili took on the home cooks... apprentice chef Pili took on the home cooks...
340 00:15:47,480 00:15:48,840 I hope they like a little bit of chilli. I hope they like a little bit of chilli.
341 00:15:49,040 00:15:52,400 ..as they were challenged to prepare the Middle Eastern classic falafel. ..as they were challenged to prepare the Middle Eastern classic falafel.
342 00:15:52,600 00:15:53,880 PILI: Yeah! PILI: Yeah!
343 00:15:54,080 00:15:58,320 Pili prepared Michael's recipe, combining chickpeas, fava beans, Pili prepared Michael's recipe, combining chickpeas, fava beans,
344 00:15:58,520 00:16:03,440 coriander, parsley, garlic, chilli, onions, sesame seeds and cumin... coriander, parsley, garlic, chilli, onions, sesame seeds and cumin...
345 00:16:03,640 00:16:06,520 We're proud of you, Pili. Go! Thank you, Chef. We're proud of you, Pili. Go! Thank you, Chef.
346 00:16:06,720 00:16:08,480 ..and delivered a stunning plate to the pass, ..and delivered a stunning plate to the pass,
347 00:16:08,680 00:16:10,480 served with green tahini. served with green tahini.
348 00:16:12,000 00:16:16,320 Mm. That's delicious. I mean, it's textbook perfect. Mm. That's delicious. I mean, it's textbook perfect.
349 00:16:16,520 00:16:18,720 But for me, home cook Mahshid's version But for me, home cook Mahshid's version
350 00:16:18,920 00:16:20,480 was a cut above the rest. was a cut above the rest.
351 00:16:20,680 00:16:22,680 Delicious. (APPLAUSE) Delicious. (APPLAUSE)
352 00:16:24,480 00:16:26,600 The falafel are fried and the hummus is made, The falafel are fried and the hummus is made,
353 00:16:26,800 00:16:28,080 and with Pili away, and with Pili away,
354 00:16:28,280 00:16:31,000 Sujan plates up falafel for breakfast. Sujan plates up falafel for breakfast.
355 00:16:31,200 00:16:34,440 I absolutely adore falafels at any time of the day, I absolutely adore falafels at any time of the day,
356 00:16:34,640 00:16:37,000 but I think that they're a really great breakfast food. but I think that they're a really great breakfast food.
357 00:16:37,200 00:16:38,480 Mm-hm. I think so as well, yeah. Mm-hm. I think so as well, yeah.
358 00:16:38,680 00:16:40,120 A lot of fresh ingredients with falafel, A lot of fresh ingredients with falafel,
359 00:16:40,320 00:16:41,600 with breads, you know, with hummus. with breads, you know, with hummus.
360 00:16:41,800 00:16:44,520 So, now we take a spoon or a couple of spoons, So, now we take a spoon or a couple of spoons,
361 00:16:44,720 00:16:46,320 make it a nice round make it a nice round
362 00:16:46,520 00:16:48,920 so it looks very presentable and nice. so it looks very presentable and nice.
363 00:16:49,120 00:16:52,200 What else goes on this plate? We have a labneh cheese here. What else goes on this plate? We have a labneh cheese here.
364 00:16:52,400 00:16:56,840 Labneh is a cream cheese alternative made from double-strained yoghurt. Labneh is a cream cheese alternative made from double-strained yoghurt.
365 00:16:57,040 00:16:58,800 So, now it's time for the fresh ingredients. So, now it's time for the fresh ingredients.
366 00:16:59,000 00:17:00,880 This breakfast plate includes tomatoes, This breakfast plate includes tomatoes,
367 00:17:01,080 00:17:03,760 cucumber and an unexpected addition... cucumber and an unexpected addition...
368 00:17:04,000 00:17:06,520 A bit of pickled chilli. So, they're not going to burn your face off? A bit of pickled chilli. So, they're not going to burn your face off?
369 00:17:06,720 00:17:09,160 No, this is very, very relaxed kind of chilli. No, this is very, very relaxed kind of chilli.
370 00:17:09,360 00:17:11,800 It's not very hot, you know. It's a bit sweet as well. It's not very hot, you know. It's a bit sweet as well.
371 00:17:12,000 00:17:15,680 ..green pitted olives, the freshly-prepared falafel, ..green pitted olives, the freshly-prepared falafel,
372 00:17:15,880 00:17:18,080 which are topped with a soft-boiled egg. which are topped with a soft-boiled egg.
373 00:17:18,280 00:17:22,280 And breakfast wouldn't be complete without a couple of slices of toast. And breakfast wouldn't be complete without a couple of slices of toast.
374 00:17:22,480 00:17:25,920 Beautiful. Now our falafel breakfast is ready. Beautiful. Now our falafel breakfast is ready.
375 00:17:26,120 00:17:27,840 Well, how very Middle Eastern Well, how very Middle Eastern
376 00:17:28,040 00:17:30,520 that this breakfast is designed to share. that this breakfast is designed to share.
377 00:17:30,720 00:17:33,800 Mm-hm. Mm-hm. I can't wait to get stuck in. Mm-hm. Mm-hm. I can't wait to get stuck in.
378 00:17:34,000 00:17:36,320 We'll have to try one of these. You're going for falafel first? We'll have to try one of these. You're going for falafel first?
379 00:17:36,520 00:17:38,360 Even just looking at these, these are night and day Even just looking at these, these are night and day
380 00:17:38,560 00:17:39,840 from the kinds of falafels from the kinds of falafels
381 00:17:40,040 00:17:41,960 that I think a lot of Australians grew up eating. that I think a lot of Australians grew up eating.
382 00:17:42,160 00:17:44,440 And I love how tender these falafels are - And I love how tender these falafels are -
383 00:17:44,640 00:17:46,240 that they're just almost falling apart. that they're just almost falling apart.
384 00:17:47,360 00:17:51,040 Mm! Mm! How do you feel? Do you like it? Mm! Mm! How do you feel? Do you like it?
385 00:17:51,240 00:17:55,200 The texture of those falafels are super crunchy on the outside, The texture of those falafels are super crunchy on the outside,
386 00:17:55,400 00:17:57,520 but when you bite in, but when you bite in,
387 00:17:57,720 00:17:59,680 the steam and the flavours of the onion the steam and the flavours of the onion
388 00:17:59,880 00:18:01,440 and the parsley and the cumin, and the parsley and the cumin,
389 00:18:01,640 00:18:05,680 and then the beautiful hummus and the sourness of the labneh. and then the beautiful hummus and the sourness of the labneh.
390 00:18:05,880 00:18:07,640 Thank you so much, Sujan, for showing me Thank you so much, Sujan, for showing me
391 00:18:07,840 00:18:10,040 one of Kepos Street Kitchen's best-selling dishes. one of Kepos Street Kitchen's best-selling dishes.
392 00:18:10,240 00:18:12,640 I can absolutely see why that's the case. I can absolutely see why that's the case.
393 00:18:12,840 00:18:15,200 Thank you very much. My pleasure to cook next to you. Thank you very much. My pleasure to cook next to you.
394 00:18:15,440 00:18:17,640 Well, it was my pleasure to eat this with you. Thank you. Well, it was my pleasure to eat this with you. Thank you.
395 00:18:26,120 00:18:29,760 Hatted Kepos Street Kitchen is not only a dinner destination, Hatted Kepos Street Kitchen is not only a dinner destination,
396 00:18:29,960 00:18:31,400 but a local meeting place but a local meeting place
397 00:18:31,600 00:18:34,240 for regulars over coffee and a handmade dessert. for regulars over coffee and a handmade dessert.
398 00:18:34,440 00:18:36,120 And for head chef Michael, And for head chef Michael,
399 00:18:36,320 00:18:38,880 there's one sweet treat that is a must on every menu. there's one sweet treat that is a must on every menu.
400 00:18:39,080 00:18:40,480 The choice with salted caramel - The choice with salted caramel -
401 00:18:40,680 00:18:42,640 it's something that brings you back to childhood it's something that brings you back to childhood
402 00:18:42,840 00:18:45,080 because every culture has a doughnut because every culture has a doughnut
403 00:18:45,280 00:18:47,480 and every culture absolutely needs a doughnut. and every culture absolutely needs a doughnut.
404 00:18:47,680 00:18:50,200 Sous-chef Everton is originally from Brazil Sous-chef Everton is originally from Brazil
405 00:18:50,400 00:18:53,280 and is the king of cakes here at Kepos Street. and is the king of cakes here at Kepos Street.
406 00:18:53,480 00:18:57,880 I come from a family of cooks back in my country. I come from a family of cooks back in my country.
407 00:18:58,080 00:19:02,480 Um, my grandfather had two bakeries. He had a catering. Um, my grandfather had two bakeries. He had a catering.
408 00:19:02,680 00:19:06,680 So, my whole family, pretty much, are cooks. So, my whole family, pretty much, are cooks.
409 00:19:06,920 00:19:10,000 How did you find your week on The Chefs' Line? I had a lot of fun. How did you find your week on The Chefs' Line? I had a lot of fun.
410 00:19:10,240 00:19:12,280 I was a bit nervous at the beginning, but, yeah. Yeah. I was a bit nervous at the beginning, but, yeah. Yeah.
411 00:19:12,480 00:19:15,000 But Everton didn't seem nervous But Everton didn't seem nervous
412 00:19:15,200 00:19:17,280 while facing the talented home cooks... while facing the talented home cooks...
413 00:19:17,480 00:19:20,800 Maybe you are missing one here. There is a gap. Maybe you are missing one here. There is a gap.
414 00:19:21,000 00:19:23,920 Is there? I've got a very sharp knife here, Pili. Is there? I've got a very sharp knife here, Pili.
415 00:19:24,120 00:19:25,400 (LAUGHS) (LAUGHS)
416 00:19:25,600 00:19:27,400 ..delivering a delectable dish... ..delivering a delectable dish...
417 00:19:28,640 00:19:32,520 ..that absolutely blew the socks off blind judge Dan... ..that absolutely blew the socks off blind judge Dan...
418 00:19:32,720 00:19:36,160 DAN HONG: Oh, my gosh. That is perfectly cooked. DAN HONG: Oh, my gosh. That is perfectly cooked.
419 00:19:36,360 00:19:38,440 It's the softest snapper I think I've ever eaten. It's the softest snapper I think I've ever eaten.
420 00:19:38,640 00:19:41,120 ..and named Everton the winner. ..and named Everton the winner.
421 00:19:41,320 00:19:43,240 (ULULATES) (CHEERING AND APPLAUSE) (ULULATES) (CHEERING AND APPLAUSE)
422 00:19:44,840 00:19:47,720 Everton is now making his churros dough. Everton is now making his churros dough.
423 00:19:47,960 00:19:52,080 So, let's start putting one litre of full-cream milk. OK. So, let's start putting one litre of full-cream milk. OK.
424 00:19:52,280 00:19:54,360 It can be easily done with almond milk, soy milk. It can be easily done with almond milk, soy milk.
425 00:19:54,560 00:19:56,320 Also half a litre of water. Also half a litre of water.
426 00:19:56,520 00:19:58,840 Next is the butter. That's quite a bit of butter. Next is the butter. That's quite a bit of butter.
427 00:19:59,040 00:20:00,960 So, here, we've got half a kilo of butter. So, here, we've got half a kilo of butter.
428 00:20:01,160 00:20:05,640 Um, instead of butter, um, you could use coconut oil. Um, instead of butter, um, you could use coconut oil.
429 00:20:05,880 00:20:08,200 OK. So, next, we go with sugar. Yeah, OK. OK. So, next, we go with sugar. Yeah, OK.
430 00:20:08,400 00:20:10,720 That's 100 grams of sugar. OK. That's 100 grams of sugar. OK.
431 00:20:10,920 00:20:14,720 And the vanilla paste. Ooh, incredible. OK. And the vanilla paste. Ooh, incredible. OK.
432 00:20:14,960 00:20:17,520 So, we can just bring everything to boil. Yeah. So, we can just bring everything to boil. Yeah.
433 00:20:17,720 00:20:21,000 So, I'm going to try to stir it while I'm adding. So, I'm going to try to stir it while I'm adding.
434 00:20:21,200 00:20:24,280 Can I stir while you add? Yeah, you can hop in, definitely. Can I stir while you add? Yeah, you can hop in, definitely.
435 00:20:24,480 00:20:25,920 It's going to get a bit thicker. It's going to get a bit thicker.
436 00:20:26,120 00:20:28,240 Don't need to be worried about the lumps. Don't need to be worried about the lumps.
437 00:20:28,480 00:20:32,200 The whole thing is going to vanish and become like a very smooth paste. Alright. The whole thing is going to vanish and become like a very smooth paste. Alright.
438 00:20:32,400 00:20:34,440 Oh, my goodness. This is very thick. Oh, my goodness. This is very thick.
439 00:20:34,640 00:20:36,960 Am I doing this right? Yeah. Am I doing this right? Yeah.
440 00:20:37,160 00:20:39,040 Mind if I give it to you to try? Mind if I give it to you to try?
441 00:20:39,240 00:20:42,480 The idea is to try to take it from the bottom of the pan... The idea is to try to take it from the bottom of the pan...
442 00:20:42,680 00:20:44,480 Oh, and turn it over. OK. Oh, and turn it over. OK.
443 00:20:44,680 00:20:46,720 ..and bring it to the top so it doesn't burn. ..and bring it to the top so it doesn't burn.
444 00:20:46,920 00:20:49,760 And how long do you need to cook the dough like this for? And how long do you need to cook the dough like this for?
445 00:20:49,960 00:20:53,080 Um, it... it takes about 15 minutes. Um, it... it takes about 15 minutes.
446 00:20:53,280 00:20:55,520 Once the dough has cooked out, Once the dough has cooked out,
447 00:20:55,720 00:20:59,360 Everton transfers portions into the mixer and adds the eggs. Everton transfers portions into the mixer and adds the eggs.
448 00:20:59,560 00:21:00,920 Can I have the paddle shape, please? Can I have the paddle shape, please?
449 00:21:01,120 00:21:03,520 Sure. Thank you. Love you. Sure. Thank you. Love you.
450 00:21:05,200 00:21:07,200 Aw, you guys! Aw, you guys!
451 00:21:07,400 00:21:08,680 (ALL LAUGH) (ALL LAUGH)
452 00:21:08,880 00:21:10,760 Throw it all in. We put a little bit at a time. Throw it all in. We put a little bit at a time.
453 00:21:11,000 00:21:13,080 OK. Otherwise, it's going to become a big lump. OK. Otherwise, it's going to become a big lump.
454 00:21:13,280 00:21:16,600 And for this much, I would say probably four... And for this much, I would say probably four...
455 00:21:17,640 00:21:21,120 ..four or five eggs, and we start adding one at a time. ..four or five eggs, and we start adding one at a time.
456 00:21:21,320 00:21:22,600 When it's ready, When it's ready,
457 00:21:22,800 00:21:26,040 I know that it's going to be a very smooth consistency. I know that it's going to be a very smooth consistency.
458 00:21:26,280 00:21:30,280 Oh, OK. So, I can see that everything's starting to come together. Oh, OK. So, I can see that everything's starting to come together.
459 00:21:32,320 00:21:34,160 This dough... the dough is ready, This dough... the dough is ready,
460 00:21:34,360 00:21:37,000 so you can see it's, like, very pliable, very soft. so you can see it's, like, very pliable, very soft.
461 00:21:37,240 00:21:40,360 And it's not crumbling on the outside. It's not crumbly. And it's not crumbling on the outside. It's not crumbly.
462 00:21:40,560 00:21:43,720 When the dough has reached a smooth and stable consistency, When the dough has reached a smooth and stable consistency,
463 00:21:43,920 00:21:45,600 it's time to form the churros. it's time to form the churros.
464 00:21:45,800 00:21:47,920 We could put in a piping bag. Yeah. We could put in a piping bag. Yeah.
465 00:21:48,120 00:21:51,320 But here we just think it's faster if we just push it. But here we just think it's faster if we just push it.
466 00:21:51,520 00:21:54,800 You make it look so easy and I know that it's not. You make it look so easy and I know that it's not.
467 00:21:55,000 00:21:57,440 Yeah, it took me quite a while to learn that. Yeah, it took me quite a while to learn that.
468 00:21:57,640 00:22:00,240 Now the churros are formed, it's time to fry. Now the churros are formed, it's time to fry.
469 00:22:00,440 00:22:03,760 I'm a big fan of deep-fried things. I'm a big fan of deep-fried things.
470 00:22:03,960 00:22:05,840 Me too. That's why you and I are friends. Me too. That's why you and I are friends.
471 00:22:06,040 00:22:10,160 And I think, most of the people, they might share the same feeling. And I think, most of the people, they might share the same feeling.
472 00:22:10,400 00:22:13,360 Yeah. And, you know, you can't go wrong with deep-fried. Yeah. And, you know, you can't go wrong with deep-fried.
473 00:22:13,560 00:22:15,960 When the churros are golden brown, When the churros are golden brown,
474 00:22:16,160 00:22:20,680 Everton tosses them in cinnamon sugar and serves in a paper bag. Everton tosses them in cinnamon sugar and serves in a paper bag.
475 00:22:20,880 00:22:24,120 The most amazing bakery smell. I love it. The most amazing bakery smell. I love it.
476 00:22:24,320 00:22:27,560 That's right, yeah. I love it. It's one of my favourite things. That's right, yeah. I love it. It's one of my favourite things.
477 00:22:27,760 00:22:30,600 So, here, I've got plain caramel. Yeah. So, here, I've got plain caramel. Yeah.
478 00:22:30,800 00:22:33,800 I just... I like to aerate it a little bit. I just... I like to aerate it a little bit.
479 00:22:34,000 00:22:36,360 Just make it nice and shiny. Just make it nice and shiny.
480 00:22:36,560 00:22:38,760 Oh, beautiful. And a nice dollop. Oh, beautiful. And a nice dollop.
481 00:22:38,960 00:22:42,000 And finish off with the sea salt flakes. And finish off with the sea salt flakes.
482 00:22:42,200 00:22:43,480 Wow! Wow!
483 00:22:43,680 00:22:48,400 I like to do it like that. Oh, yeah! I like to do it like that. Oh, yeah!
484 00:22:48,600 00:22:52,360 And that's it. There you have the Kepos Street Kitchen churros. And that's it. There you have the Kepos Street Kitchen churros.
485 00:22:52,560 00:22:55,160 I love the fact that you've served it in a brown paper bag, I love the fact that you've served it in a brown paper bag,
486 00:22:55,360 00:22:56,720 like you would get them on the street. like you would get them on the street.
487 00:22:56,920 00:22:58,680 The whole experience. Nostalgia in a bag. The whole experience. Nostalgia in a bag.
488 00:22:58,880 00:23:00,320 Yeah. (CHUCKLES) Yeah. (CHUCKLES)
489 00:23:02,200 00:23:05,320 I think love for food is something that you inherit. I think love for food is something that you inherit.
490 00:23:05,520 00:23:06,960 Oh, man! Oh, man!
491 00:23:07,160 00:23:11,880 Every amazing chef in this world that has done remarkably well Every amazing chef in this world that has done remarkably well
492 00:23:12,080 00:23:13,680 has gone back to his roots has gone back to his roots
493 00:23:13,880 00:23:17,040 because you have a better story and it is your story. because you have a better story and it is your story.
494 00:23:17,240 00:23:19,160 You're not telling someone else's story. You're not telling someone else's story.
495 00:23:19,360 00:23:21,040 You're telling your own personal story You're telling your own personal story
496 00:23:21,240 00:23:22,920 from your own personal perspective. from your own personal perspective.
497 00:23:23,120 00:23:26,120 Sorry, I'm double dipping. Oh, it's OK. We're friends now. Sorry, I'm double dipping. Oh, it's OK. We're friends now.
498 00:23:26,320 00:23:31,040 Isn't that so good? This is like pure joy. Isn't that so good? This is like pure joy.
499 00:23:31,240 00:23:34,160 It's the simple things in life It's the simple things in life
500 00:23:34,360 00:23:37,160 that are usually the best things in life, aren't they? that are usually the best things in life, aren't they?
501 00:23:37,360 00:23:40,240 I can't wipe the smile off my face. (LAUGHS) I can't wipe the smile off my face. (LAUGHS)
502 00:23:40,440 00:23:42,880 These are just... These are just...
503 00:23:43,080 00:23:46,360 Next time, it's all about family favourites. Next time, it's all about family favourites.
504 00:23:46,560 00:23:48,000 It's going to be good, I tell you. It's going to be good, I tell you.
505 00:23:48,240 00:23:51,280 It's Chinese week. WOMAN: Who doesn't like dumplings, honestly? It's Chinese week. WOMAN: Who doesn't like dumplings, honestly?
506 00:23:51,480 00:23:54,120 As four new home cooks take on the chefs' line As four new home cooks take on the chefs' line
507 00:23:54,320 00:23:58,200 of top Sydney Chinese restaurant Lotus The Galeries. of top Sydney Chinese restaurant Lotus The Galeries.
508 00:23:58,400 00:24:00,680 MAN: Go, go, go! MAN 2: Go, go, go! MAN: Go, go, go! MAN 2: Go, go, go!