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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! |