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1 | 00:00:01,040 | 00:00:03,280 | MAEVE O'MEARA: It's Chinese week on The Chefs' Line... | MAEVE O'MEARA: It's Chinese week on The Chefs' Line... |
2 | 00:00:03,480 | 00:00:05,240 | It's going to be good, I tell you. | It's going to be good, I tell you. |
3 | 00:00:05,440 | 00:00:10,360 | And tonight, we're kicking off with a classic Chinese dish, dumplings. | And tonight, we're kicking off with a classic Chinese dish, dumplings. |
4 | 00:00:10,560 | 00:00:11,640 | Family favourite. | Family favourite. |
5 | 00:00:11,840 | 00:00:13,960 | Usually consisting of dough | Usually consisting of dough |
6 | 00:00:14,160 | 00:00:17,800 | wrapped around a filling of meat, fish or vegetables, | wrapped around a filling of meat, fish or vegetables, |
7 | 00:00:18,000 | 00:00:22,920 | dumplings can be baked, steamed, boiled or fried. | dumplings can be baked, steamed, boiled or fried. |
8 | 00:00:23,120 | 00:00:25,000 | WOMAN: Who doesn't like dumplings, honestly? | WOMAN: Who doesn't like dumplings, honestly? |
9 | 00:00:25,200 | 00:00:27,600 | Some of Australia's best home cooks | Some of Australia's best home cooks |
10 | 00:00:27,800 | 00:00:30,440 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
11 | 00:00:30,640 | 00:00:33,600 | against top Chinese restaurant Lotus. | against top Chinese restaurant Lotus. |
12 | 00:00:33,800 | 00:00:35,560 | MAN: Authentic, but little bit different. | MAN: Authentic, but little bit different. |
13 | 00:00:35,760 | 00:00:36,600 | And tonight, | And tonight, |
14 | 00:00:36,800 | 00:00:40,400 | our home cooks are facing the first stop in their chefs' line, | our home cooks are facing the first stop in their chefs' line, |
15 | 00:00:40,600 | 00:00:42,280 | apprentice chef Kevin. | apprentice chef Kevin. |
16 | 00:00:42,480 | 00:00:43,560 | Just chop, chop. | Just chop, chop. |
17 | 00:00:43,760 | 00:00:44,880 | As the week progresses... | As the week progresses... |
18 | 00:00:45,080 | 00:00:46,920 | Chinese cooking is built on contradictions. | Chinese cooking is built on contradictions. |
19 | 00:00:47,120 | 00:00:50,080 | ..the competition will escalate in difficulty, | ..the competition will escalate in difficulty, |
20 | 00:00:50,280 | 00:00:52,280 | from the apprentice all the way... | from the apprentice all the way... |
21 | 00:00:52,480 | 00:00:53,920 | Go, go! | Go, go! |
22 | 00:00:55,080 | 00:00:56,280 | ..to the head chef. | ..to the head chef. |
23 | 00:00:57,280 | 00:00:59,600 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
24 | 00:00:59,800 | 00:01:01,800 | renowned chef Mark Olive | renowned chef Mark Olive |
25 | 00:01:02,000 | 00:01:04,440 | and food writer Melissa Leong... | and food writer Melissa Leong... |
26 | 00:01:05,720 | 00:01:07,920 | ..whose dumplings will win them the chance | ..whose dumplings will win them the chance |
27 | 00:01:08,120 | 00:01:11,440 | to reach the end of the chefs' line? | to reach the end of the chefs' line? |
28 | 00:01:18,880 | 00:01:20,560 | DAN HONG: Welcome to The Chefs' Line kitchen. | DAN HONG: Welcome to The Chefs' Line kitchen. |
29 | 00:01:20,760 | 00:01:22,640 | This week is Chinese cuisine. | This week is Chinese cuisine. |
30 | 00:01:22,840 | 00:01:26,680 | And tonight, we're going to find out who makes the best dumplings. | And tonight, we're going to find out who makes the best dumplings. |
31 | 00:01:26,880 | 00:01:29,880 | (ALL CHEER, APPLAUD) | (ALL CHEER, APPLAUD) |
32 | 00:01:30,920 | 00:01:35,920 | Dumplings are delicious parcels of filled goodness wrapped in pastry | Dumplings are delicious parcels of filled goodness wrapped in pastry |
33 | 00:01:36,120 | 00:01:39,960 | and are meant to be eaten with your chopsticks in one go. | and are meant to be eaten with your chopsticks in one go. |
34 | 00:01:41,280 | 00:01:44,880 | Head chef Chris, thanks for bringing your team in from Lotus tonight. | Head chef Chris, thanks for bringing your team in from Lotus tonight. |
35 | 00:01:45,080 | 00:01:46,360 | You're ready for this challenge? | You're ready for this challenge? |
36 | 00:01:46,560 | 00:01:49,040 | Thanks so much for having us. Yes, we are ready. | Thanks so much for having us. Yes, we are ready. |
37 | 00:01:49,240 | 00:01:53,000 | Apprentice chef Kevin, you are the first to cook. | Apprentice chef Kevin, you are the first to cook. |
38 | 00:01:53,200 | 00:01:54,680 | How do you think you will go tonight? | How do you think you will go tonight? |
39 | 00:01:54,880 | 00:01:57,960 | I will try my best to beat the home cooks. | I will try my best to beat the home cooks. |
40 | 00:01:58,160 | 00:01:59,440 | OTHERS: Ooh! | OTHERS: Ooh! |
41 | 00:01:59,640 | 00:02:01,440 | Home cook! | Home cook! |
42 | 00:02:01,640 | 00:02:04,280 | Well, you're going to need to draw on all your skills, | Well, you're going to need to draw on all your skills, |
43 | 00:02:04,480 | 00:02:07,760 | because these guys are good. | because these guys are good. |
44 | 00:02:07,960 | 00:02:09,240 | (MARK LAUGHS) | (MARK LAUGHS) |
45 | 00:02:09,440 | 00:02:11,960 | Hi, Sam. Hi. | Hi, Sam. Hi. |
46 | 00:02:12,160 | 00:02:15,440 | Guess what, Melissa and Dan - this is Noby's mum. | Guess what, Melissa and Dan - this is Noby's mum. |
47 | 00:02:15,640 | 00:02:18,240 | Wow! Yeah, hi! | Wow! Yeah, hi! |
48 | 00:02:18,440 | 00:02:21,240 | Noby was here last year. Yes. He was. | Noby was here last year. Yes. He was. |
49 | 00:02:21,480 | 00:02:24,440 | And he won two trophies using your recipes. He did! | And he won two trophies using your recipes. He did! |
50 | 00:02:24,640 | 00:02:26,200 | You get this trophy! | You get this trophy! |
51 | 00:02:28,400 | 00:02:29,680 | Well done, mate. | Well done, mate. |
52 | 00:02:29,880 | 00:02:31,800 | Pressure is on! Big boots to fill. | Pressure is on! Big boots to fill. |
53 | 00:02:32,000 | 00:02:33,920 | I'm here to win, though. Watch out! Right! | I'm here to win, though. Watch out! Right! |
54 | 00:02:34,120 | 00:02:35,400 | (JUDGES LAUGH) | (JUDGES LAUGH) |
55 | 00:02:35,600 | 00:02:39,560 | So, judging your dumplings will be Melissa. | So, judging your dumplings will be Melissa. |
56 | 00:02:39,760 | 00:02:44,280 | Yes! I love dumplings! | Yes! I love dumplings! |
57 | 00:02:44,480 | 00:02:45,560 | (LAUGHS) | (LAUGHS) |
58 | 00:02:45,760 | 00:02:49,160 | And to keep things fair, she'll be relaxing out back | And to keep things fair, she'll be relaxing out back |
59 | 00:02:49,360 | 00:02:52,320 | so she doesn't know who's made what. | so she doesn't know who's made what. |
60 | 00:02:53,320 | 00:02:55,200 | Off you go, Melissa. Good luck. | Off you go, Melissa. Good luck. |
61 | 00:03:03,000 | 00:03:06,200 | Apprentice chef Kevin, home cooks, | Apprentice chef Kevin, home cooks, |
62 | 00:03:06,400 | 00:03:09,360 | you have sixty minutes to make your best dumplings, | you have sixty minutes to make your best dumplings, |
63 | 00:03:09,560 | 00:03:11,120 | so let's cook! | so let's cook! |
64 | 00:03:11,320 | 00:03:13,000 | (JUDGES AND CHEFS CHEER) | (JUDGES AND CHEFS CHEER) |
65 | 00:03:15,080 | 00:03:16,520 | DAN HONG: Good luck, guys! | DAN HONG: Good luck, guys! |
66 | 00:03:27,640 | 00:03:29,120 | Mark, I love dumplings. | Mark, I love dumplings. |
67 | 00:03:29,320 | 00:03:32,720 | They seem pretty easy, but the pastry's got to be nice and thin. | They seem pretty easy, but the pastry's got to be nice and thin. |
68 | 00:03:32,920 | 00:03:35,840 | They've got to make sure that they're sealed at the ends | They've got to make sure that they're sealed at the ends |
69 | 00:03:36,040 | 00:03:38,080 | so it doesn't let the filling come out. | so it doesn't let the filling come out. |
70 | 00:03:38,280 | 00:03:40,600 | You've got to see that protein in there as well, | You've got to see that protein in there as well, |
71 | 00:03:40,800 | 00:03:42,400 | what they're putting in there with it. | what they're putting in there with it. |
72 | 00:03:43,440 | 00:03:44,920 | (RASPS) I'm excited for a chef to try. | (RASPS) I'm excited for a chef to try. |
73 | 00:03:45,120 | 00:03:47,280 | Dan, Chiqui's losing her voice | Dan, Chiqui's losing her voice |
74 | 00:03:47,480 | 00:03:49,920 | and I think she's finding that a bit of a struggle. | and I think she's finding that a bit of a struggle. |
75 | 00:03:50,120 | 00:03:53,280 | Well, hopefully she can let the food do the talking. | Well, hopefully she can let the food do the talking. |
76 | 00:03:53,480 | 00:03:54,760 | Exactly. | Exactly. |
77 | 00:03:54,960 | 00:03:57,440 | OK, this one can go in there first. | OK, this one can go in there first. |
78 | 00:04:04,200 | 00:04:05,480 | My name's Leola. | My name's Leola. |
79 | 00:04:05,680 | 00:04:10,000 | I'm cooking a shumai and vegetable dumplings in a chicken broth. | I'm cooking a shumai and vegetable dumplings in a chicken broth. |
80 | 00:04:10,200 | 00:04:13,680 | Dumplings are awesome. Um... who doesn't like dumplings, honestly? | Dumplings are awesome. Um... who doesn't like dumplings, honestly? |
81 | 00:04:14,840 | 00:04:18,440 | I guess growing up going to yum cha every weekend, | I guess growing up going to yum cha every weekend, |
82 | 00:04:18,640 | 00:04:21,280 | um... eating pork and prawn shumai, | um... eating pork and prawn shumai, |
83 | 00:04:21,480 | 00:04:24,320 | uh... is something that we always did as a family. | uh... is something that we always did as a family. |
84 | 00:04:24,520 | 00:04:26,800 | The culture that I've been brought up in, | The culture that I've been brought up in, |
85 | 00:04:27,000 | 00:04:29,160 | um... glorifies food | um... glorifies food |
86 | 00:04:29,360 | 00:04:31,920 | and I would like to continue that legacy | and I would like to continue that legacy |
87 | 00:04:32,120 | 00:04:34,440 | and continue to, uh... give back | and continue to, uh... give back |
88 | 00:04:34,640 | 00:04:37,400 | and give to my family. | and give to my family. |
89 | 00:04:39,160 | 00:04:41,640 | I'm trying to make the pastry for the dumplings. | I'm trying to make the pastry for the dumplings. |
90 | 00:04:41,840 | 00:04:44,080 | I'm using a spoon because it's boiling water. | I'm using a spoon because it's boiling water. |
91 | 00:04:44,280 | 00:04:47,240 | I just mix that together until it forms the right consistency | I just mix that together until it forms the right consistency |
92 | 00:04:47,440 | 00:04:48,720 | and then I knead it for a bit, | and then I knead it for a bit, |
93 | 00:04:48,920 | 00:04:50,680 | because you've got to let the gluten sit. | because you've got to let the gluten sit. |
94 | 00:04:50,880 | 00:04:53,960 | In the meantime, I make the prawn and pork mixture, | In the meantime, I make the prawn and pork mixture, |
95 | 00:04:54,160 | 00:04:59,360 | added my spring onions, a little bit of ginger, soy, sesame | added my spring onions, a little bit of ginger, soy, sesame |
96 | 00:04:59,560 | 00:05:00,880 | and a little bit of oyster sauce, | and a little bit of oyster sauce, |
97 | 00:05:01,080 | 00:05:03,720 | tiny bit of sugar, 'cause there's always sugar in Chinese cooking. | tiny bit of sugar, 'cause there's always sugar in Chinese cooking. |
98 | 00:05:03,920 | 00:05:05,800 | Uh... I mix that through with some cornflour | Uh... I mix that through with some cornflour |
99 | 00:05:06,000 | 00:05:07,600 | so it's got that real pastiness that you need | so it's got that real pastiness that you need |
100 | 00:05:07,800 | 00:05:09,640 | when you're eating a dumpling. | when you're eating a dumpling. |
101 | 00:05:10,680 | 00:05:11,960 | Leola. Hello. | Leola. Hello. |
102 | 00:05:12,160 | 00:05:13,720 | How's it going? Good, I think. | How's it going? Good, I think. |
103 | 00:05:13,920 | 00:05:16,480 | OK. So you've been cooking quite a long time, you said? | OK. So you've been cooking quite a long time, you said? |
104 | 00:05:16,680 | 00:05:17,960 | Since as long as you can remember? | Since as long as you can remember? |
105 | 00:05:18,160 | 00:05:20,760 | Yeah, my paternal family is part Chinese. | Yeah, my paternal family is part Chinese. |
106 | 00:05:20,960 | 00:05:23,600 | You know, we'd always gather around the table | You know, we'd always gather around the table |
107 | 00:05:23,800 | 00:05:26,200 | and help pitch in and make things together. | and help pitch in and make things together. |
108 | 00:05:26,400 | 00:05:28,520 | It's the same as me growing up in a Vietnamese family - | It's the same as me growing up in a Vietnamese family - |
109 | 00:05:28,720 | 00:05:30,720 | I mean, food is just part of our culture, isn't it? | I mean, food is just part of our culture, isn't it? |
110 | 00:05:30,960 | 00:05:33,400 | Yeah, that's right. It's just... we just... we take it for granted. | Yeah, that's right. It's just... we just... we take it for granted. |
111 | 00:05:33,600 | 00:05:35,720 | So much so, that at school | So much so, that at school |
112 | 00:05:35,920 | 00:05:38,680 | we wanted to have, like, ham sandwiches like all the other kids. | we wanted to have, like, ham sandwiches like all the other kids. |
113 | 00:05:38,880 | 00:05:40,560 | "What have you got for lunch? What is that?" | "What have you got for lunch? What is that?" |
114 | 00:05:40,760 | 00:05:42,040 | We realised like ten years later. | We realised like ten years later. |
115 | 00:05:42,240 | 00:05:44,440 | It's like, "Oh, we actually had the best school lunches." | It's like, "Oh, we actually had the best school lunches." |
116 | 00:05:44,640 | 00:05:46,680 | We didn't want to eat them cause we were embarrassed. | We didn't want to eat them cause we were embarrassed. |
117 | 00:05:46,880 | 00:05:50,040 | And the fish sauce would smell out of the lunch box. (LAUGHS) | And the fish sauce would smell out of the lunch box. (LAUGHS) |
118 | 00:05:58,560 | 00:05:59,880 | My name is Chiqui. | My name is Chiqui. |
119 | 00:06:00,080 | 00:06:03,280 | I am cooking pork, shrimp and chestnut dumpling tonight. | I am cooking pork, shrimp and chestnut dumpling tonight. |
120 | 00:06:03,480 | 00:06:05,360 | I am going to cook the dumplings two times. | I am going to cook the dumplings two times. |
121 | 00:06:05,560 | 00:06:06,840 | I'm going to steam the dumplings | I'm going to steam the dumplings |
122 | 00:06:07,040 | 00:06:09,160 | and I'm going to fry them quickly | and I'm going to fry them quickly |
123 | 00:06:09,360 | 00:06:12,720 | so that the outside will be crisp and the inside is... ah!, juicy. | so that the outside will be crisp and the inside is... ah!, juicy. |
124 | 00:06:12,920 | 00:06:17,000 | First thing I need to do is clean my shrimps. | First thing I need to do is clean my shrimps. |
125 | 00:06:17,200 | 00:06:20,000 | My mum is actually mixed Chinese, | My mum is actually mixed Chinese, |
126 | 00:06:20,200 | 00:06:22,880 | so we do have a lot of Chinese cooking at home, | so we do have a lot of Chinese cooking at home, |
127 | 00:06:23,080 | 00:06:26,000 | and I love... I just love the flavours. | and I love... I just love the flavours. |
128 | 00:06:26,200 | 00:06:28,680 | You eat one bite and you kind of want to eat more. | You eat one bite and you kind of want to eat more. |
129 | 00:06:28,880 | 00:06:32,560 | Every time I cook, it's such an inspiring, um... activity for me | Every time I cook, it's such an inspiring, um... activity for me |
130 | 00:06:32,760 | 00:06:34,280 | or experience for me. | or experience for me. |
131 | 00:06:34,480 | 00:06:36,680 | Hey, Chiqui. (RASPS, SQUEAKS) Hi. | Hey, Chiqui. (RASPS, SQUEAKS) Hi. |
132 | 00:06:36,880 | 00:06:39,280 | This is for your voice. Oh, you're so sweet! | This is for your voice. Oh, you're so sweet! |
133 | 00:06:39,480 | 00:06:42,800 | Have a sip. (LAUGHS) You're sounding like a chipmunk. | Have a sip. (LAUGHS) You're sounding like a chipmunk. |
134 | 00:06:43,000 | 00:06:45,360 | (LAUGHS) (DEEPLY) Thank you. | (LAUGHS) (DEEPLY) Thank you. |
135 | 00:06:45,560 | 00:06:47,000 | (LAUGHS) | (LAUGHS) |
136 | 00:06:51,280 | 00:06:55,240 | I'm Bill. I'm going to be cooking two dishes today - | I'm Bill. I'm going to be cooking two dishes today - |
137 | 00:06:55,440 | 00:06:56,960 | almost char sui dumplings | almost char sui dumplings |
138 | 00:06:57,160 | 00:06:58,840 | and lotus bean pancakes. | and lotus bean pancakes. |
139 | 00:06:59,040 | 00:07:01,080 | I'm using pork belly, uh... | I'm using pork belly, uh... |
140 | 00:07:01,280 | 00:07:04,480 | ..because it's got the skin and it's got the fat and the meat | ..because it's got the skin and it's got the fat and the meat |
141 | 00:07:04,680 | 00:07:06,200 | and it gives you a really nice flavour. | and it gives you a really nice flavour. |
142 | 00:07:06,400 | 00:07:09,560 | The idea is to replicate the flavour of char sui, | The idea is to replicate the flavour of char sui, |
143 | 00:07:09,760 | 00:07:12,800 | but not actually roast it. | but not actually roast it. |
144 | 00:07:13,000 | 00:07:16,480 | My great grandparents came to Australia in 1879. | My great grandparents came to Australia in 1879. |
145 | 00:07:16,680 | 00:07:18,840 | I'm half Chinese on my father's side | I'm half Chinese on my father's side |
146 | 00:07:19,040 | 00:07:20,920 | and Irish Australian on my mother's side. | and Irish Australian on my mother's side. |
147 | 00:07:21,120 | 00:07:24,200 | Passing that culture on to the next generation | Passing that culture on to the next generation |
148 | 00:07:24,400 | 00:07:26,000 | is really, really important. | is really, really important. |
149 | 00:07:30,440 | 00:07:32,120 | SAM: My name is Sam. | SAM: My name is Sam. |
150 | 00:07:32,320 | 00:07:36,840 | Today I'm cooking prawn and chives dumplings - family favourite. | Today I'm cooking prawn and chives dumplings - family favourite. |
151 | 00:07:37,040 | 00:07:38,880 | Well, there was not a lot of time, | Well, there was not a lot of time, |
152 | 00:07:39,080 | 00:07:41,160 | so I thought I would boil the water first | so I thought I would boil the water first |
153 | 00:07:41,360 | 00:07:43,400 | because I know I need that to make the dough. | because I know I need that to make the dough. |
154 | 00:07:45,040 | 00:07:47,280 | So there's wheat starch that I'll add in, | So there's wheat starch that I'll add in, |
155 | 00:07:47,480 | 00:07:49,640 | and the tapioca starch as well, | and the tapioca starch as well, |
156 | 00:07:49,840 | 00:07:55,280 | so two starch mixed with the boiling water and a little bit of salt, | so two starch mixed with the boiling water and a little bit of salt, |
157 | 00:07:55,480 | 00:07:58,160 | and then just let it rest for about ten minutes. | and then just let it rest for about ten minutes. |
158 | 00:07:59,800 | 00:08:03,360 | My mum was a gambler. Sorry, Mum. (LAUGHS) | My mum was a gambler. Sorry, Mum. (LAUGHS) |
159 | 00:08:03,560 | 00:08:05,800 | So when I come home from school, | So when I come home from school, |
160 | 00:08:06,000 | 00:08:08,520 | she would be on the mah-jong table | she would be on the mah-jong table |
161 | 00:08:08,720 | 00:08:10,920 | and I'll be in the kitchen, | and I'll be in the kitchen, |
162 | 00:08:11,120 | 00:08:13,960 | and at sixteen I was already cooking for the family | and at sixteen I was already cooking for the family |
163 | 00:08:14,160 | 00:08:15,440 | and, yeah, I just love it. | and, yeah, I just love it. |
164 | 00:08:15,640 | 00:08:18,880 | For the filling, I'll be cleaning the prawns | For the filling, I'll be cleaning the prawns |
165 | 00:08:19,080 | 00:08:23,040 | and half of the quantity will be for chopping very finely, | and half of the quantity will be for chopping very finely, |
166 | 00:08:23,240 | 00:08:24,920 | the other half very coarsely, | the other half very coarsely, |
167 | 00:08:25,120 | 00:08:28,520 | so that when you actually eat it, it gives you that different texture. | so that when you actually eat it, it gives you that different texture. |
168 | 00:08:29,920 | 00:08:31,200 | How's your dough? | How's your dough? |
169 | 00:08:31,400 | 00:08:35,640 | Terrible. I think it's a failure. Very embarrassing. Noby, I'm sorry. | Terrible. I think it's a failure. Very embarrassing. Noby, I'm sorry. |
170 | 00:08:35,840 | 00:08:38,400 | You might need to add possibly more flour to that. | You might need to add possibly more flour to that. |
171 | 00:08:40,800 | 00:08:44,240 | MAEVE O'MEARA: First up from Lotus is apprentice chef Kevin. | MAEVE O'MEARA: First up from Lotus is apprentice chef Kevin. |
172 | 00:08:44,440 | 00:08:48,360 | He's facing the challenge of cooking against our four home cooks. | He's facing the challenge of cooking against our four home cooks. |
173 | 00:08:51,320 | 00:08:53,080 | CHRIS: Kevin normally not making dumplings. | CHRIS: Kevin normally not making dumplings. |
174 | 00:08:53,280 | 00:08:56,040 | And this is probably his first or second time. | And this is probably his first or second time. |
175 | 00:08:57,680 | 00:09:00,560 | Don't put everything on your bench - you might run out of space. | Don't put everything on your bench - you might run out of space. |
176 | 00:09:00,760 | 00:09:04,640 | He might make a mistake, but he's young. Who cares? Mistake is fine. | He might make a mistake, but he's young. Who cares? Mistake is fine. |
177 | 00:09:04,840 | 00:09:06,160 | We all learn from the mistakes. | We all learn from the mistakes. |
178 | 00:09:06,360 | 00:09:08,040 | KEVIN: Hi, I'm Kevin. | KEVIN: Hi, I'm Kevin. |
179 | 00:09:08,240 | 00:09:12,320 | Tonight I'm going to make pork dumpling with black vinegar. | Tonight I'm going to make pork dumpling with black vinegar. |
180 | 00:09:12,520 | 00:09:16,480 | The first thing I need to do is the dough for the dumplings. | The first thing I need to do is the dough for the dumplings. |
181 | 00:09:16,680 | 00:09:18,000 | To make the dough, | To make the dough, |
182 | 00:09:18,200 | 00:09:21,000 | we need to use water, flours, | we need to use water, flours, |
183 | 00:09:21,200 | 00:09:23,520 | and keep kneading it until smooth. | and keep kneading it until smooth. |
184 | 00:09:26,560 | 00:09:29,520 | For the fillings, I first chop some chives. | For the fillings, I first chop some chives. |
185 | 00:09:29,720 | 00:09:34,080 | So garlic chives he chopped too big. But anyway. He does his way. | So garlic chives he chopped too big. But anyway. He does his way. |
186 | 00:09:34,280 | 00:09:35,720 | (LAUGHS) | (LAUGHS) |
187 | 00:09:36,760 | 00:09:38,560 | To finish up the dumpling mix, | To finish up the dumpling mix, |
188 | 00:09:38,760 | 00:09:42,320 | first I need to squeeze out the water from the garlic chives | first I need to squeeze out the water from the garlic chives |
189 | 00:09:42,520 | 00:09:44,720 | and add in the pork mince, | and add in the pork mince, |
190 | 00:09:44,920 | 00:09:48,440 | followed by some ginger, soy sauce, | followed by some ginger, soy sauce, |
191 | 00:09:48,640 | 00:09:52,920 | Shaoxing wine and also some sesame oil. | Shaoxing wine and also some sesame oil. |
192 | 00:09:54,800 | 00:09:56,400 | (SIGHS) Calm down. Calm down, Chris. | (SIGHS) Calm down. Calm down, Chris. |
193 | 00:09:56,600 | 00:09:58,040 | Just calm down. OK. | Just calm down. OK. |
194 | 00:09:59,520 | 00:10:01,680 | Dan, Chiqui's using store bought pastry. | Dan, Chiqui's using store bought pastry. |
195 | 00:10:01,880 | 00:10:03,160 | DAN HONG: Totally fine. | DAN HONG: Totally fine. |
196 | 00:10:03,360 | 00:10:06,320 | If you think that you don't have enough time within sixty minutes | If you think that you don't have enough time within sixty minutes |
197 | 00:10:06,520 | 00:10:08,760 | to make your own dough, that's fine. | to make your own dough, that's fine. |
198 | 00:10:08,960 | 00:10:12,680 | Well, Bill, he's decided to do two types of dumplings. | Well, Bill, he's decided to do two types of dumplings. |
199 | 00:10:12,880 | 00:10:16,520 | I'm quite concerned if he can get them both done within sixty minutes. | I'm quite concerned if he can get them both done within sixty minutes. |
200 | 00:10:24,280 | 00:10:26,240 | MAEVE O'MEARA: Restaurant Lotus' apprentice chef Kevin | MAEVE O'MEARA: Restaurant Lotus' apprentice chef Kevin |
201 | 00:10:26,440 | 00:10:29,360 | is cooking against our four home cooks, | is cooking against our four home cooks, |
202 | 00:10:29,560 | 00:10:33,920 | who are preparing their own version of popular Chinese dish dumplings. | who are preparing their own version of popular Chinese dish dumplings. |
203 | 00:10:35,000 | 00:10:38,320 | Blind tasting judge Melissa will try each dish | Blind tasting judge Melissa will try each dish |
204 | 00:10:38,520 | 00:10:41,440 | with no idea of who cooked what. | with no idea of who cooked what. |
205 | 00:10:41,640 | 00:10:43,560 | What I'm looking for in a great dumpling - | What I'm looking for in a great dumpling - |
206 | 00:10:43,760 | 00:10:46,120 | it's all about texture, it's all about flavour | it's all about texture, it's all about flavour |
207 | 00:10:46,320 | 00:10:47,680 | and it's all about balance. | and it's all about balance. |
208 | 00:10:47,880 | 00:10:49,920 | For me, it's very much a cultural thing, | For me, it's very much a cultural thing, |
209 | 00:10:50,120 | 00:10:51,520 | so I'm really looking forward to seeing | so I'm really looking forward to seeing |
210 | 00:10:51,720 | 00:10:54,680 | what these cooks and the chef put up in the pass. | what these cooks and the chef put up in the pass. |
211 | 00:11:01,320 | 00:11:02,760 | BILL: So that's that done. | BILL: So that's that done. |
212 | 00:11:04,800 | 00:11:07,680 | Now my pork is sliced, I'm going to let it sit and cool | Now my pork is sliced, I'm going to let it sit and cool |
213 | 00:11:07,880 | 00:11:10,160 | and I'm going to turn my attention over to the pancake. | and I'm going to turn my attention over to the pancake. |
214 | 00:11:12,480 | 00:11:16,680 | This is lotus bean paste. This is going to sit inside the pancake. | This is lotus bean paste. This is going to sit inside the pancake. |
215 | 00:11:16,880 | 00:11:20,160 | Now it's time to put the pancake batter into the fry pan | Now it's time to put the pancake batter into the fry pan |
216 | 00:11:20,360 | 00:11:22,080 | and that's cooking nicely, | and that's cooking nicely, |
217 | 00:11:22,280 | 00:11:24,960 | and I'm going to take the lotus bean paste | and I'm going to take the lotus bean paste |
218 | 00:11:25,160 | 00:11:27,400 | and now I can put it in the pan. | and now I can put it in the pan. |
219 | 00:11:38,600 | 00:11:41,000 | So, my pancake is ready for deep-frying. | So, my pancake is ready for deep-frying. |
220 | 00:11:41,200 | 00:11:43,160 | If it's too hot, it's going to burn, | If it's too hot, it's going to burn, |
221 | 00:11:43,360 | 00:11:45,880 | and if it's not hot enough, it's just not going to fry properly. | and if it's not hot enough, it's just not going to fry properly. |
222 | 00:11:47,920 | 00:11:49,680 | And that looks just about right. | And that looks just about right. |
223 | 00:11:49,880 | 00:11:52,160 | I just want it to be sort of golden brown on the outside. | I just want it to be sort of golden brown on the outside. |
224 | 00:11:54,200 | 00:11:55,480 | DAN HONG: How you going, mate? | DAN HONG: How you going, mate? |
225 | 00:11:55,680 | 00:11:58,000 | So this is your filling for your...? For the steamed dumpling. | So this is your filling for your...? For the steamed dumpling. |
226 | 00:11:58,200 | 00:11:59,680 | And you're doing something else, right? | And you're doing something else, right? |
227 | 00:11:59,880 | 00:12:01,640 | I'm doing the lotus bean pancake at the same time. | I'm doing the lotus bean pancake at the same time. |
228 | 00:12:01,840 | 00:12:03,040 | OK. Well, sure. | OK. Well, sure. |
229 | 00:12:03,240 | 00:12:04,920 | I mean, there's 25 minutes to go. | I mean, there's 25 minutes to go. |
230 | 00:12:05,120 | 00:12:06,480 | Do you think you're going to get both... | Do you think you're going to get both... |
231 | 00:12:06,680 | 00:12:08,160 | 25 is heaps of time, yes. Really? | 25 is heaps of time, yes. Really? |
232 | 00:12:08,360 | 00:12:10,480 | There's going to be heaps of time. OK. Good luck, mate. | There's going to be heaps of time. OK. Good luck, mate. |
233 | 00:12:10,680 | 00:12:12,120 | Thanks, Dan! | Thanks, Dan! |
234 | 00:12:16,080 | 00:12:20,760 | I'm on high right now... because I'm cooking and I can do this all day. | I'm on high right now... because I'm cooking and I can do this all day. |
235 | 00:12:21,800 | 00:12:25,320 | I'll be putting a lot of ingredients into the dumplings. | I'll be putting a lot of ingredients into the dumplings. |
236 | 00:12:27,440 | 00:12:30,160 | So inside is an explosion of crispy and soft - | So inside is an explosion of crispy and soft - |
237 | 00:12:30,360 | 00:12:34,880 | carrots and chestnuts, and soft from shrimps and from the pork itself. | carrots and chestnuts, and soft from shrimps and from the pork itself. |
238 | 00:12:35,080 | 00:12:36,840 | It's going to be good, I tell you. | It's going to be good, I tell you. |
239 | 00:12:37,040 | 00:12:41,800 | I get a tablespoon or so of filling into the wrapper | I get a tablespoon or so of filling into the wrapper |
240 | 00:12:42,000 | 00:12:44,360 | and then fold it into envelopes. | and then fold it into envelopes. |
241 | 00:12:45,520 | 00:12:47,520 | It's very important that the wonton holds together | It's very important that the wonton holds together |
242 | 00:12:47,720 | 00:12:51,600 | because I can go home if the filling would be oozing out of my dumplings. | because I can go home if the filling would be oozing out of my dumplings. |
243 | 00:12:51,800 | 00:12:55,040 | (SIGHS) It's OK. It's OK. Don't panic. | (SIGHS) It's OK. It's OK. Don't panic. |
244 | 00:12:59,920 | 00:13:03,840 | KEVIN: After the dumpling mix is ready, I start to roll out my dough. | KEVIN: After the dumpling mix is ready, I start to roll out my dough. |
245 | 00:13:04,040 | 00:13:05,400 | Just chop, chop. | Just chop, chop. |
246 | 00:13:07,480 | 00:13:10,360 | Apprentice chef Kevin, you're looking very calm. | Apprentice chef Kevin, you're looking very calm. |
247 | 00:13:10,560 | 00:13:11,440 | Acting calm. | Acting calm. |
248 | 00:13:11,680 | 00:13:14,840 | You know, for someone who doesn't usually make dumplings, it's looking pretty good. | You know, for someone who doesn't usually make dumplings, it's looking pretty good. |
249 | 00:13:15,040 | 00:13:17,200 | What do you think, chef? Oh, that's an ugly shape. | What do you think, chef? Oh, that's an ugly shape. |
250 | 00:13:17,400 | 00:13:19,040 | (LAUGHS) Oh. | (LAUGHS) Oh. |
251 | 00:13:19,240 | 00:13:20,600 | Not very supportive from the, uh... | Not very supportive from the, uh... |
252 | 00:13:20,800 | 00:13:22,120 | You're supposed to be supportive! | You're supposed to be supportive! |
253 | 00:13:22,320 | 00:13:23,800 | (LAUGHS) (LAUGHS) | (LAUGHS) (LAUGHS) |
254 | 00:13:25,880 | 00:13:29,520 | Guys, there's eighteen minutes to go, OK? Eighteen! | Guys, there's eighteen minutes to go, OK? Eighteen! |
255 | 00:13:32,960 | 00:13:34,520 | LEOLA: So I have two types of dumplings - | LEOLA: So I have two types of dumplings - |
256 | 00:13:34,720 | 00:13:37,160 | one is a pork shumai... | one is a pork shumai... |
257 | 00:13:37,360 | 00:13:39,520 | ..and these are just vegetarian smaller dumplings | ..and these are just vegetarian smaller dumplings |
258 | 00:13:39,720 | 00:13:41,400 | which are going to go into a chicken broth. | which are going to go into a chicken broth. |
259 | 00:13:41,600 | 00:13:43,120 | I just thought I'd change things up a bit | I just thought I'd change things up a bit |
260 | 00:13:43,320 | 00:13:45,240 | and try a couple of different things. | and try a couple of different things. |
261 | 00:13:46,480 | 00:13:50,240 | I sauteed off some spinach with garlic and ginger, | I sauteed off some spinach with garlic and ginger, |
262 | 00:13:50,440 | 00:13:52,000 | added in water chestnuts. | added in water chestnuts. |
263 | 00:13:58,800 | 00:14:00,800 | And I folded them a different way this time. | And I folded them a different way this time. |
264 | 00:14:01,000 | 00:14:02,840 | It's a half circle, | It's a half circle, |
265 | 00:14:03,040 | 00:14:04,480 | and then you crimp, close, | and then you crimp, close, |
266 | 00:14:04,680 | 00:14:05,720 | crimp, close, crimp, | crimp, close, crimp, |
267 | 00:14:05,920 | 00:14:08,680 | and then you also bring it around to make a little cowboy hat | and then you also bring it around to make a little cowboy hat |
268 | 00:14:08,880 | 00:14:11,120 | so they just, like, sit up and they're a bit pretty. | so they just, like, sit up and they're a bit pretty. |
269 | 00:14:13,360 | 00:14:16,360 | How are you guys looking? Not so great for me. | How are you guys looking? Not so great for me. |
270 | 00:14:16,560 | 00:14:20,440 | With my first dough that I did, it was a bit of a disaster. | With my first dough that I did, it was a bit of a disaster. |
271 | 00:14:20,640 | 00:14:24,360 | Not my day today. (LAUGHS) | Not my day today. (LAUGHS) |
272 | 00:14:24,560 | 00:14:26,480 | So the dough was a little bit sticky. | So the dough was a little bit sticky. |
273 | 00:14:26,680 | 00:14:31,160 | And I only managed to get, like, two dumplings. | And I only managed to get, like, two dumplings. |
274 | 00:14:31,360 | 00:14:34,560 | Anyway, I give it my best shot! (LAUGHS) | Anyway, I give it my best shot! (LAUGHS) |
275 | 00:14:34,760 | 00:14:37,080 | Put it in the, uh... steamer. | Put it in the, uh... steamer. |
276 | 00:14:38,760 | 00:14:40,160 | Mmm. This is the home...? | Mmm. This is the home...? |
277 | 00:14:40,360 | 00:14:42,640 | This is the home dough, but it didn't really work out that well. | This is the home dough, but it didn't really work out that well. |
278 | 00:14:42,840 | 00:14:45,040 | OK - as I tell my chefs... Yep. | OK - as I tell my chefs... Yep. |
279 | 00:14:45,240 | 00:14:47,400 | ..if you're not happy with it, don't serve it. | ..if you're not happy with it, don't serve it. |
280 | 00:14:47,600 | 00:14:49,880 | OK? OK, OK, thank you. | OK? OK, OK, thank you. |
281 | 00:14:50,080 | 00:14:54,000 | I've got nothing to serve, then. (LAUGHS) | I've got nothing to serve, then. (LAUGHS) |
282 | 00:14:54,200 | 00:14:55,680 | Think I better use the store bought one | Think I better use the store bought one |
283 | 00:14:55,880 | 00:14:58,720 | and then try to fry that one instead, | and then try to fry that one instead, |
284 | 00:14:58,920 | 00:15:00,760 | and I'm sure the judge will like it. | and I'm sure the judge will like it. |
285 | 00:15:00,960 | 00:15:03,040 | Fingers crossed. (LAUGHS) | Fingers crossed. (LAUGHS) |
286 | 00:15:04,960 | 00:15:06,400 | Come on. Quickly, quickly. | Come on. Quickly, quickly. |
287 | 00:15:07,480 | 00:15:09,040 | We need six minutes to cook. | We need six minutes to cook. |
288 | 00:15:09,240 | 00:15:10,880 | Keep going, Sam - you can do it. | Keep going, Sam - you can do it. |
289 | 00:15:11,080 | 00:15:12,520 | Trying very hard! | Trying very hard! |
290 | 00:15:14,600 | 00:15:16,240 | How many minutes? Oh, my goodness. | How many minutes? Oh, my goodness. |
291 | 00:15:16,440 | 00:15:19,840 | There's five minutes left. You should really be thinking about plating. | There's five minutes left. You should really be thinking about plating. |
292 | 00:15:20,040 | 00:15:21,680 | BILL: That's looking really good. | BILL: That's looking really good. |
293 | 00:15:29,880 | 00:15:31,160 | KEVIN: Should I try one? | KEVIN: Should I try one? |
294 | 00:15:31,360 | 00:15:33,200 | You only have five and you want to try one? | You only have five and you want to try one? |
295 | 00:15:34,360 | 00:15:35,800 | Why don't you listen to me? | Why don't you listen to me? |
296 | 00:15:40,320 | 00:15:42,000 | MARK OLIVE: Ooh, first one up! First one up! | MARK OLIVE: Ooh, first one up! First one up! |
297 | 00:15:42,200 | 00:15:44,080 | (JUDGES CLAP) Yum! | (JUDGES CLAP) Yum! |
298 | 00:15:49,360 | 00:15:51,720 | Oh. Well done. | Oh. Well done. |
299 | 00:15:52,840 | 00:15:54,320 | Onya, Kevin. | Onya, Kevin. |
300 | 00:16:01,440 | 00:16:03,680 | Sam! Oh, thank you! | Sam! Oh, thank you! |
301 | 00:16:03,880 | 00:16:06,280 | (JUDGES CLAP) | (JUDGES CLAP) |
302 | 00:16:10,360 | 00:16:11,640 | Ooh! Well! | Ooh! Well! |
303 | 00:16:11,840 | 00:16:13,120 | (JUDGES CLAP) | (JUDGES CLAP) |
304 | 00:16:13,320 | 00:16:15,720 | Well done, Chiqui. Nice one, Chiqui. | Well done, Chiqui. Nice one, Chiqui. |
305 | 00:16:20,720 | 00:16:22,480 | Leola! Leola! | Leola! Leola! |
306 | 00:16:23,840 | 00:16:24,680 | Ooh...! | Ooh...! |
307 | 00:16:24,880 | 00:16:26,160 | I've done the best that I can, | I've done the best that I can, |
308 | 00:16:26,360 | 00:16:29,120 | and it can only come down to taste, so... fingers crossed. | and it can only come down to taste, so... fingers crossed. |
309 | 00:16:36,680 | 00:16:39,920 | MAEVE O'MEARA: All our cooks have served up their best dumplings. | MAEVE O'MEARA: All our cooks have served up their best dumplings. |
310 | 00:16:40,120 | 00:16:43,520 | Now it's time for judge Melissa to taste the dishes | Now it's time for judge Melissa to taste the dishes |
311 | 00:16:43,720 | 00:16:46,320 | without knowing who cooked what. | without knowing who cooked what. |
312 | 00:16:46,520 | 00:16:48,560 | MARK OLIVE: Welcome back, Melissa. | MARK OLIVE: Welcome back, Melissa. |
313 | 00:16:48,760 | 00:16:49,880 | Thank you very much. | Thank you very much. |
314 | 00:16:50,120 | 00:16:53,160 | What do you think, just on the appearance of what we have on the pass? | What do you think, just on the appearance of what we have on the pass? |
315 | 00:16:53,360 | 00:16:56,440 | There are some dumplings here that I would never attempt | There are some dumplings here that I would never attempt |
316 | 00:16:56,640 | 00:16:58,480 | or I have attempted and failed at home, | or I have attempted and failed at home, |
317 | 00:16:58,680 | 00:17:00,880 | so well done - I'm really excited to try these. | so well done - I'm really excited to try these. |
318 | 00:17:01,080 | 00:17:02,520 | Great. Well, where do you want to start? | Great. Well, where do you want to start? |
319 | 00:17:02,720 | 00:17:06,320 | Let's try these, uh... Shanghai style boiled dumplings. | Let's try these, uh... Shanghai style boiled dumplings. |
320 | 00:17:06,520 | 00:17:10,480 | These are pork dumplings with black vinegar. | These are pork dumplings with black vinegar. |
321 | 00:17:10,680 | 00:17:12,560 | Well, keeping it nice and simple. | Well, keeping it nice and simple. |
322 | 00:17:12,760 | 00:17:15,920 | I can see that they've made their own pastry, so props to that. | I can see that they've made their own pastry, so props to that. |
323 | 00:17:17,400 | 00:17:19,040 | These are very generous in size as well. | These are very generous in size as well. |
324 | 00:17:19,240 | 00:17:20,680 | Wow. | Wow. |
325 | 00:17:25,480 | 00:17:27,840 | So it's a classic pork and chive filling. | So it's a classic pork and chive filling. |
326 | 00:17:28,040 | 00:17:31,920 | I can taste the ginger, I can get that oniony chive flavour, | I can taste the ginger, I can get that oniony chive flavour, |
327 | 00:17:32,120 | 00:17:34,680 | and of course the pork mince holding it all together, | and of course the pork mince holding it all together, |
328 | 00:17:34,880 | 00:17:38,240 | but I would have liked a little bit more seasoning. | but I would have liked a little bit more seasoning. |
329 | 00:17:38,440 | 00:17:39,920 | This dipping sauce, however - | This dipping sauce, however - |
330 | 00:17:40,120 | 00:17:43,520 | it's lovely and sort of an acidic, which works really well. | it's lovely and sort of an acidic, which works really well. |
331 | 00:17:44,760 | 00:17:50,040 | These are almost char sui dumplings and lotus paste pancakes. | These are almost char sui dumplings and lotus paste pancakes. |
332 | 00:18:02,120 | 00:18:04,800 | Now, here's the thing about pork belly skin - | Now, here's the thing about pork belly skin - |
333 | 00:18:05,000 | 00:18:07,600 | you either steam it and soften it, | you either steam it and soften it, |
334 | 00:18:07,800 | 00:18:09,760 | or you render the fat out and you crisp it up, | or you render the fat out and you crisp it up, |
335 | 00:18:09,960 | 00:18:14,760 | but you know what - in this form, it's not fun to eat. | but you know what - in this form, it's not fun to eat. |
336 | 00:18:14,960 | 00:18:16,240 | It's a bit grisly. | It's a bit grisly. |
337 | 00:18:16,440 | 00:18:19,120 | But let's look at that, 'cause that looks beautifully cooked. | But let's look at that, 'cause that looks beautifully cooked. |
338 | 00:18:23,160 | 00:18:26,080 | The pastry is golden - it's fried, it's crispy. | The pastry is golden - it's fried, it's crispy. |
339 | 00:18:26,280 | 00:18:27,800 | The lotus paste is sweet. | The lotus paste is sweet. |
340 | 00:18:28,000 | 00:18:32,160 | I'm afraid that these might outshine these dumplings. | I'm afraid that these might outshine these dumplings. |
341 | 00:18:32,360 | 00:18:34,280 | It's not a pancake challenge. No. | It's not a pancake challenge. No. |
342 | 00:18:35,800 | 00:18:40,080 | Melissa, pork, shrimp and chestnut dumplings. | Melissa, pork, shrimp and chestnut dumplings. |
343 | 00:18:41,440 | 00:18:43,360 | What do you think about how they're made? | What do you think about how they're made? |
344 | 00:18:43,560 | 00:18:45,160 | This one I've picked up has a hole in it. | This one I've picked up has a hole in it. |
345 | 00:18:45,360 | 00:18:48,120 | It's really important to seal a dumpling like this | It's really important to seal a dumpling like this |
346 | 00:18:48,320 | 00:18:50,080 | because when you go to cook it, | because when you go to cook it, |
347 | 00:18:50,280 | 00:18:53,680 | you want to keep all of the juices and all of the flavour inside. | you want to keep all of the juices and all of the flavour inside. |
348 | 00:18:53,880 | 00:18:55,560 | Let's have a look at the other ones. | Let's have a look at the other ones. |
349 | 00:18:57,480 | 00:18:59,320 | Ooh. Oh. | Ooh. Oh. |
350 | 00:18:59,520 | 00:19:01,080 | Let's taste it. | Let's taste it. |
351 | 00:19:06,160 | 00:19:07,480 | I quite like it. | I quite like it. |
352 | 00:19:07,680 | 00:19:09,440 | The steamed and fried thing is great for texture, | The steamed and fried thing is great for texture, |
353 | 00:19:09,640 | 00:19:11,240 | beautifully seasoned on the inside. | beautifully seasoned on the inside. |
354 | 00:19:11,440 | 00:19:13,600 | I just wish that they'd sealed it a little bit better | I just wish that they'd sealed it a little bit better |
355 | 00:19:13,800 | 00:19:15,720 | because it would have kept them a bit juicier. | because it would have kept them a bit juicier. |
356 | 00:19:15,920 | 00:19:21,840 | These are shumai and vegetable dumplings in chicken broth. | These are shumai and vegetable dumplings in chicken broth. |
357 | 00:19:23,920 | 00:19:28,440 | Somebody got a lot done in sixty minutes. I'm really impressed. | Somebody got a lot done in sixty minutes. I'm really impressed. |
358 | 00:19:35,000 | 00:19:36,720 | The quality of the spinach is gorgeous. | The quality of the spinach is gorgeous. |
359 | 00:19:36,920 | 00:19:38,400 | The shumai looks really good. | The shumai looks really good. |
360 | 00:19:45,000 | 00:19:47,880 | They look gorgeous - points for the technique. | They look gorgeous - points for the technique. |
361 | 00:19:48,080 | 00:19:49,880 | They've obviously used pork mince. | They've obviously used pork mince. |
362 | 00:19:50,080 | 00:19:53,440 | I guess usually in a shumai I'd like to see pork coarsely chopped. | I guess usually in a shumai I'd like to see pork coarsely chopped. |
363 | 00:19:53,640 | 00:19:54,920 | Diced, yeah. | Diced, yeah. |
364 | 00:19:55,120 | 00:19:56,600 | Because what that does is, um... | Because what that does is, um... |
365 | 00:19:56,800 | 00:20:00,520 | ..you have this sort of gorgeous sort of tender bites of meat | ..you have this sort of gorgeous sort of tender bites of meat |
366 | 00:20:00,720 | 00:20:03,760 | rather than one cohesive feeling. | rather than one cohesive feeling. |
367 | 00:20:03,960 | 00:20:06,840 | Melissa, prawn and chive dumplings. | Melissa, prawn and chive dumplings. |
368 | 00:20:08,720 | 00:20:10,400 | I can see two different kinds - | I can see two different kinds - |
369 | 00:20:10,600 | 00:20:14,480 | a fried wonton and a more like a gow gee pastry. | a fried wonton and a more like a gow gee pastry. |
370 | 00:20:19,840 | 00:20:22,000 | That filling is bang on. | That filling is bang on. |
371 | 00:20:22,200 | 00:20:25,080 | It's sweet, it's sort of savoury with the chives, | It's sweet, it's sort of savoury with the chives, |
372 | 00:20:25,280 | 00:20:26,640 | and it's really balanced. | and it's really balanced. |
373 | 00:20:26,840 | 00:20:30,600 | So I'm going to try this homemade pastry. | So I'm going to try this homemade pastry. |
374 | 00:20:36,320 | 00:20:37,320 | Mmm. | Mmm. |
375 | 00:20:37,520 | 00:20:39,240 | This person has been very generous, | This person has been very generous, |
376 | 00:20:39,440 | 00:20:43,280 | because they've left the prawns in lovely big chunky pieces, | because they've left the prawns in lovely big chunky pieces, |
377 | 00:20:43,480 | 00:20:44,920 | so this has lovely texture. | so this has lovely texture. |
378 | 00:20:45,120 | 00:20:49,160 | It's really tasty, and this fiery chilli sauce brings it all together. | It's really tasty, and this fiery chilli sauce brings it all together. |
379 | 00:20:49,360 | 00:20:52,920 | Well, Melissa, which dumpling was love at first bite? | Well, Melissa, which dumpling was love at first bite? |
380 | 00:20:53,120 | 00:20:55,200 | If only it were that easy, Mark. | If only it were that easy, Mark. |
381 | 00:21:06,760 | 00:21:08,320 | MAEVE O'MEARA: It's Chinese week, | MAEVE O'MEARA: It's Chinese week, |
382 | 00:21:08,520 | 00:21:13,120 | and apprentice chef Kevin has faced off against our four home cooks. | and apprentice chef Kevin has faced off against our four home cooks. |
383 | 00:21:14,600 | 00:21:19,960 | Now it's time to find out which dish judge Melissa liked the best. | Now it's time to find out which dish judge Melissa liked the best. |
384 | 00:21:26,240 | 00:21:28,120 | DAN HONG: Well, home cooks and chefs, | DAN HONG: Well, home cooks and chefs, |
385 | 00:21:28,320 | 00:21:30,440 | what an awesome celebration of dumplings. | what an awesome celebration of dumplings. |
386 | 00:21:30,640 | 00:21:34,800 | Head chef Chris, how do you think apprentice chef Kevin went? | Head chef Chris, how do you think apprentice chef Kevin went? |
387 | 00:21:35,000 | 00:21:37,920 | Actually he did quite a good job for his first time make dumplings. | Actually he did quite a good job for his first time make dumplings. |
388 | 00:21:38,120 | 00:21:39,400 | I'm very happy with him. | I'm very happy with him. |
389 | 00:21:39,600 | 00:21:43,000 | Well, Melissa, it's time to hear your thoughts | Well, Melissa, it's time to hear your thoughts |
390 | 00:21:43,200 | 00:21:45,320 | on how everybody went tonight. | on how everybody went tonight. |
391 | 00:21:45,520 | 00:21:47,600 | MELISSA LEONG: Chef, home cooks, | MELISSA LEONG: Chef, home cooks, |
392 | 00:21:47,800 | 00:21:49,640 | the dumplings you put up this evening | the dumplings you put up this evening |
393 | 00:21:49,840 | 00:21:53,000 | were a wonderful celebration of traditional Chinese flavours, | were a wonderful celebration of traditional Chinese flavours, |
394 | 00:21:53,200 | 00:21:56,720 | excellent textures and traditional technique. | excellent textures and traditional technique. |
395 | 00:21:56,920 | 00:22:01,000 | Each little parcel delivered its own flavour experience, so well done. | Each little parcel delivered its own flavour experience, so well done. |
396 | 00:22:02,120 | 00:22:04,720 | But for me, there was one plate on the pass in particular | But for me, there was one plate on the pass in particular |
397 | 00:22:04,920 | 00:22:07,480 | that had me wanting to go back for more. | that had me wanting to go back for more. |
398 | 00:22:09,320 | 00:22:12,600 | Tonight's best plate on the pass is... | Tonight's best plate on the pass is... |
399 | 00:22:15,240 | 00:22:18,480 | Tonight's winning dumplings, and the best plate on the pass is... | Tonight's winning dumplings, and the best plate on the pass is... |
400 | 00:22:24,760 | 00:22:26,040 | ..the prawn and chive dumplings. | ..the prawn and chive dumplings. |
401 | 00:22:26,240 | 00:22:28,600 | No way! No! (LAUGHS) | No way! No! (LAUGHS) |
402 | 00:22:28,800 | 00:22:31,000 | No! Sam! | No! Sam! |
403 | 00:22:33,320 | 00:22:35,200 | I cannot believe it! No! | I cannot believe it! No! |
404 | 00:22:36,520 | 00:22:37,880 | There was so much to love about it. | There was so much to love about it. |
405 | 00:22:38,080 | 00:22:39,680 | I know that there are two different textures. | I know that there are two different textures. |
406 | 00:22:39,880 | 00:22:42,080 | I had guessed that, what, you had made one | I had guessed that, what, you had made one |
407 | 00:22:42,280 | 00:22:44,240 | and that one was using store bought pastry, | and that one was using store bought pastry, |
408 | 00:22:44,440 | 00:22:47,640 | but what really did it for me was that filling, | but what really did it for me was that filling, |
409 | 00:22:47,840 | 00:22:50,600 | and the chilli sauce just worked perfectly with it. | and the chilli sauce just worked perfectly with it. |
410 | 00:22:50,800 | 00:22:52,920 | Noby won his dumpling challenge, | Noby won his dumpling challenge, |
411 | 00:22:53,120 | 00:22:55,200 | and now I can see where he gets it from. (LAUGHS) | and now I can see where he gets it from. (LAUGHS) |
412 | 00:22:55,400 | 00:22:57,040 | (LAUGHS) (MARK LAUGHS) | (LAUGHS) (MARK LAUGHS) |
413 | 00:22:57,240 | 00:22:59,400 | The dumpling queen. Yeah. (LAUGHS) | The dumpling queen. Yeah. (LAUGHS) |
414 | 00:22:59,600 | 00:23:00,880 | He'll be very proud of me, I think. | He'll be very proud of me, I think. |
415 | 00:23:01,080 | 00:23:03,120 | I know he would be. (LAUGHS) | I know he would be. (LAUGHS) |
416 | 00:23:05,800 | 00:23:07,960 | OK, Melissa - now's the tough part. | OK, Melissa - now's the tough part. |
417 | 00:23:08,160 | 00:23:12,920 | Please tell us which dumplings did not quite deliver tonight. | Please tell us which dumplings did not quite deliver tonight. |
418 | 00:23:13,120 | 00:23:14,400 | Unfortunately, | Unfortunately, |
419 | 00:23:14,600 | 00:23:17,960 | the dish that did not quite live up to my expectations tonight is... | the dish that did not quite live up to my expectations tonight is... |
420 | 00:23:21,360 | 00:23:24,880 | ..the almost char sui dumplings and lotus paste pancake. | ..the almost char sui dumplings and lotus paste pancake. |
421 | 00:23:25,080 | 00:23:26,760 | Whose is that? That's me. | Whose is that? That's me. |
422 | 00:23:26,960 | 00:23:28,400 | Oh, I'm sorry, Bill. | Oh, I'm sorry, Bill. |
423 | 00:23:28,600 | 00:23:30,760 | In terms of the dumpling execution, | In terms of the dumpling execution, |
424 | 00:23:30,960 | 00:23:34,440 | I might not have picked for the skin to stay on the pork belly. | I might not have picked for the skin to stay on the pork belly. |
425 | 00:23:34,640 | 00:23:38,560 | Textural wise it wasn't as smooth as I'd like it, | Textural wise it wasn't as smooth as I'd like it, |
426 | 00:23:38,760 | 00:23:40,680 | but that pancake was fantastic, | but that pancake was fantastic, |
427 | 00:23:40,880 | 00:23:44,200 | and if it was a pancake battle, you'd be a shoo-in. | and if it was a pancake battle, you'd be a shoo-in. |
428 | 00:23:44,400 | 00:23:47,360 | It's been fantastic. It's been really great to be here. | It's been fantastic. It's been really great to be here. |
429 | 00:23:47,560 | 00:23:50,560 | I'm so sorry, Bill. That does mean you are going home. | I'm so sorry, Bill. That does mean you are going home. |
430 | 00:23:50,760 | 00:23:52,400 | But congratulations, Sam - | But congratulations, Sam - |
431 | 00:23:52,600 | 00:23:56,240 | you beat the restaurant tonight with your beautiful dumplings, | you beat the restaurant tonight with your beautiful dumplings, |
432 | 00:23:56,440 | 00:23:57,720 | so you get this trophy. | so you get this trophy. |
433 | 00:23:57,920 | 00:23:59,200 | Whoo! | Whoo! |
434 | 00:23:59,400 | 00:24:01,800 | Congratulations. Whoo! | Congratulations. Whoo! |
435 | 00:24:02,000 | 00:24:03,720 | OK, everyone, come in. | OK, everyone, come in. |
436 | 00:24:06,720 | 00:24:09,640 | Kevin, you did a really, really good job. Yep. | Kevin, you did a really, really good job. Yep. |
437 | 00:24:09,840 | 00:24:11,160 | LEOLA: Mmm, ginger. | LEOLA: Mmm, ginger. |
438 | 00:24:11,360 | 00:24:12,920 | Come on, dig in. Get into it. | Come on, dig in. Get into it. |
439 | 00:24:13,120 | 00:24:14,680 | (LAUGHTER) | (LAUGHTER) |
440 | 00:24:15,880 | 00:24:17,560 | MAEVE O'MEARA: Next time on The Chefs' Line, | MAEVE O'MEARA: Next time on The Chefs' Line, |
441 | 00:24:17,760 | 00:24:19,200 | it's all things sweet... | it's all things sweet... |
442 | 00:24:19,400 | 00:24:21,200 | Everyone wants something a bit sweet, don't they? | Everyone wants something a bit sweet, don't they? |
443 | 00:24:21,400 | 00:24:23,200 | ..with Chinese sago pudding. | ..with Chinese sago pudding. |
444 | 00:24:23,400 | 00:24:24,960 | Mm-hm. Oh, yum. | Mm-hm. Oh, yum. |
445 | 00:24:25,160 | 00:24:29,320 | And our home cooks will be facing Lotus' station chef, Bowen. | And our home cooks will be facing Lotus' station chef, Bowen. |
446 | 00:24:29,520 | 00:24:30,800 | If you're happy, I'm happy. | If you're happy, I'm happy. |
447 | 00:24:31,000 | 00:24:32,280 | And at the end of the week... | And at the end of the week... |
448 | 00:24:32,480 | 00:24:34,320 | Hello, Mel. Welcome to Lotus! Chris! Oh! | Hello, Mel. Welcome to Lotus! Chris! Oh! |
449 | 00:24:34,520 | 00:24:38,440 | ..we discover the secrets of this stunningly successful restaurant. | ..we discover the secrets of this stunningly successful restaurant. |
450 | 00:24:38,640 | 00:24:40,680 | This one. (GASPS) Yes. | This one. (GASPS) Yes. |
451 | 00:24:42,160 | 00:24:44,360 | Wow. What a beautiful dish. | Wow. What a beautiful dish. |
452 | 00:24:44,560 | 00:24:46,720 | This is so much harmony. Thank you, lovely. | This is so much harmony. Thank you, lovely. |