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1 00:00:01,040 00:00:02,799 MAEVE O'MEARA: It's French week on The Chefs' Line... MAEVE O'MEARA: It's French week on The Chefs' Line...
2 00:00:03,000 00:00:04,320 (MIXER WHIRRS) Ooh! (LAUGHS) (MIXER WHIRRS) Ooh! (LAUGHS)
3 00:00:04,519 00:00:05,839 ..and tonight, ..and tonight,
4 00:00:06,040 00:00:09,599 our dish will be flipped upside down with tarte tatin. our dish will be flipped upside down with tarte tatin.
5 00:00:09,800 00:00:12,240 This makes them just... fondant, melt in your mouth. This makes them just... fondant, melt in your mouth.
6 00:00:12,439 00:00:16,480 A combination of caramel, apples and pastry, A combination of caramel, apples and pastry,
7 00:00:16,679 00:00:21,239 tarte tatin is simple to construct, but difficult to master. tarte tatin is simple to construct, but difficult to master.
8 00:00:21,440 00:00:22,960 It's better than I thought. It's better than I thought.
9 00:00:23,160 00:00:25,079 Some of Australia's best home cooks Some of Australia's best home cooks
10 00:00:25,280 00:00:27,519 will be putting their culinary skills to the test will be putting their culinary skills to the test
11 00:00:27,719 00:00:30,879 against hatted French restaurant Bistro Rex. against hatted French restaurant Bistro Rex.
12 00:00:31,079 00:00:32,920 JO: It's very, very, very French. JO: It's very, very, very French.
13 00:00:33,119 00:00:34,840 And tonight, our home cooks And tonight, our home cooks
14 00:00:35,039 00:00:39,159 are up against the third stop in their Chefs' Line, sous-chef Mishy. are up against the third stop in their Chefs' Line, sous-chef Mishy.
15 00:00:39,359 00:00:40,679 This looks awesome! This looks awesome!
16 00:00:40,880 00:00:42,200 As the week progresses... As the week progresses...
17 00:00:42,399 00:00:43,399 Muscles! Muscles!
18 00:00:43,600 00:00:46,119 ..the competition will escalate in difficulty - ..the competition will escalate in difficulty -
19 00:00:46,320 00:00:47,719 from the apprentice all the way... from the apprentice all the way...
20 00:00:47,920 00:00:49,200 What are we? What are we?
21 00:00:49,399 00:00:52,119 Trained professionals! (LAUGHS) That's right. Trained professionals! (LAUGHS) That's right.
22 00:00:52,320 00:00:53,600 ..to the head chef. ..to the head chef.
23 00:00:54,719 00:00:56,119 Whose tarte tatin Whose tarte tatin
24 00:00:56,320 00:01:00,920 will win them the chance to reach the end of the chefs' line? will win them the chance to reach the end of the chefs' line?
25 00:01:07,120 00:01:09,599 Welcome back to French week in The Chefs' Line kitchen. Welcome back to French week in The Chefs' Line kitchen.
26 00:01:09,799 00:01:14,719 Tonight, we're doing a sticky, sweet, toffee topped treat - Tonight, we're doing a sticky, sweet, toffee topped treat -
27 00:01:14,920 00:01:16,200 it's tarte tatin! it's tarte tatin!
28 00:01:16,400 00:01:18,319 (ALL CHEER) Yay! (ALL CHEER) Yay!
29 00:01:19,599 00:01:23,920 Chef Jo, Bistro Rex, welcome back! Thank you. Chef Jo, Bistro Rex, welcome back! Thank you.
30 00:01:24,120 00:01:26,120 Who's next to face the home cooks tonight? Who's next to face the home cooks tonight?
31 00:01:26,319 00:01:27,960 Sous-chef Mishy. Sous-chef Mishy.
32 00:01:28,159 00:01:31,400 Sous-chef Mishy, it's two-zero to Bistro Rex. Sous-chef Mishy, it's two-zero to Bistro Rex.
33 00:01:31,599 00:01:33,000 Are you feeling the pressure to win? Are you feeling the pressure to win?
34 00:01:33,200 00:01:34,479 To be honest with you, To be honest with you,
35 00:01:34,680 00:01:36,439 I am out of my comfort zone here doing the pastry, I am out of my comfort zone here doing the pastry,
36 00:01:36,640 00:01:39,319 but... um, you know, I'm going to give it my best shot. but... um, you know, I'm going to give it my best shot.
37 00:01:39,520 00:01:42,319 Sous-chef Mishy, it's time to take your bench. Sous-chef Mishy, it's time to take your bench.
38 00:01:43,560 00:01:45,319 Chefs' Line, please take your seats. Chefs' Line, please take your seats.
39 00:01:45,520 00:01:47,560 Bye, guys. Bye, guys.
40 00:01:47,759 00:01:50,120 Home cooks, tonight will decide Home cooks, tonight will decide
41 00:01:50,319 00:01:55,079 which one of you will go head to head with head chef Jo in the final. which one of you will go head to head with head chef Jo in the final.
42 00:01:55,280 00:01:57,479 Tonight's blind judge will be Melissa. Tonight's blind judge will be Melissa.
43 00:01:57,680 00:02:01,840 We'll be locking you out the back so you won't know who cooked what. We'll be locking you out the back so you won't know who cooked what.
44 00:02:02,040 00:02:05,439 Well, I do love a good tarte tatin, Well, I do love a good tarte tatin,
45 00:02:05,640 00:02:09,680 so here's hoping one of these at least turns my world upside down. so here's hoping one of these at least turns my world upside down.
46 00:02:09,879 00:02:11,439 (CHUCKLES) (CHUCKLES)
47 00:02:12,639 00:02:15,400 Sous-chef Mishy, home cooks, Sous-chef Mishy, home cooks,
48 00:02:15,599 00:02:19,360 you have sixty minutes to serve up your best tarte tatin you have sixty minutes to serve up your best tarte tatin
49 00:02:19,560 00:02:21,199 and accompaniments. and accompaniments.
50 00:02:22,360 00:02:24,280 Let's cook! Let's cook!
51 00:02:24,479 00:02:26,039 (CHEERING) (CHEERING)
52 00:02:26,240 00:02:28,000 JO: Go, Mishy! JO: Go, Mishy!
53 00:02:36,840 00:02:40,800 Dan, tarte tatin - perfect, classic French dessert. Dan, tarte tatin - perfect, classic French dessert.
54 00:02:41,000 00:02:43,280 Yes I know all about the tarte tatin. Yes I know all about the tarte tatin.
55 00:02:43,479 00:02:46,840 I used to make these when I worked at a French restaurant as an apprentice. I used to make these when I worked at a French restaurant as an apprentice.
56 00:02:47,039 00:02:50,280 You want that pastry to be nice and golden brown, You want that pastry to be nice and golden brown,
57 00:02:50,479 00:02:51,759 and then, when you flip it over, and then, when you flip it over,
58 00:02:51,960 00:02:55,039 you want that caramel to almost caramelise that pastry you want that caramel to almost caramelise that pastry
59 00:02:55,240 00:02:56,960 and make it really glossy, and make it really glossy,
60 00:02:57,159 00:02:59,719 as well as cooking that apple all the way through. as well as cooking that apple all the way through.
61 00:02:59,920 00:03:02,240 And that flip, Dan, that's really important. And that flip, Dan, that's really important.
62 00:03:02,439 00:03:04,759 It's got to hold together. That's right. It's got to hold together. That's right.
63 00:03:10,520 00:03:13,759 YOLAINE: My name is Yolaine and I am from Melbourne. YOLAINE: My name is Yolaine and I am from Melbourne.
64 00:03:15,639 00:03:18,800 I'm feeling confident tonight about the tarte tatin I'm feeling confident tonight about the tarte tatin
65 00:03:19,000 00:03:21,680 because it's a dish that I, um... know well. because it's a dish that I, um... know well.
66 00:03:21,879 00:03:26,479 I'm making an apple and rhubarb tarte tatin with Calvados chantilly I'm making an apple and rhubarb tarte tatin with Calvados chantilly
67 00:03:26,680 00:03:28,159 and pistachio nougatine. and pistachio nougatine.
68 00:03:28,360 00:03:30,039 So I've got six elements in this dish So I've got six elements in this dish
69 00:03:30,240 00:03:31,560 and they're all important and they're all important
70 00:03:31,759 00:03:33,960 and they will all work great together. and they will all work great together.
71 00:03:35,199 00:03:40,639 I... I really have a huge soft spot for um French cooking. I... I really have a huge soft spot for um French cooking.
72 00:03:40,840 00:03:42,759 It makes me feel happy. It makes me feel happy.
73 00:03:42,960 00:03:47,199 My relationship to the tarte tatin is going back to my childhood. My relationship to the tarte tatin is going back to my childhood.
74 00:03:47,400 00:03:50,199 This is something that my mum used to do a lot. This is something that my mum used to do a lot.
75 00:03:51,920 00:03:55,039 I'm making the pastry now, which is a quick puff pastry. I'm making the pastry now, which is a quick puff pastry.
76 00:03:55,240 00:03:56,879 So I'm using frozen butter So I'm using frozen butter
77 00:03:57,079 00:03:58,920 so that I can get those layers so that I can get those layers
78 00:03:59,120 00:04:01,919 without having to fold it several times. without having to fold it several times.
79 00:04:03,039 00:04:04,439 And I start rolling, And I start rolling,
80 00:04:04,639 00:04:06,840 and then once I've rolled it to a certain length, and then once I've rolled it to a certain length,
81 00:04:07,039 00:04:09,520 I just fold one side, fold the other, turn it around I just fold one side, fold the other, turn it around
82 00:04:09,719 00:04:11,159 and I repeat these steps twice and I repeat these steps twice
83 00:04:11,360 00:04:15,199 and this will enable all those layers of butter to be created, and this will enable all those layers of butter to be created,
84 00:04:15,400 00:04:18,319 with the frozen butter just being squished and squished and squished. with the frozen butter just being squished and squished and squished.
85 00:04:18,519 00:04:22,360 You know puff pastry is something that not many people do at home You know puff pastry is something that not many people do at home
86 00:04:22,560 00:04:24,360 because it is hard and time consuming, because it is hard and time consuming,
87 00:04:24,560 00:04:26,480 but this is a great alternative. but this is a great alternative.
88 00:04:26,680 00:04:30,079 This is going to really make my dish what it is. This is going to really make my dish what it is.
89 00:04:30,279 00:04:32,240 After that, I stick it in the fridge straightaway. After that, I stick it in the fridge straightaway.
90 00:04:39,040 00:04:42,079 My name's Jacinta. I'm from Melbourne. My name's Jacinta. I'm from Melbourne.
91 00:04:42,279 00:04:45,560 Tonight, I'll be making my tarte tatin Tonight, I'll be making my tarte tatin
92 00:04:45,759 00:04:48,519 with hazelnut crumb and creme fraiche. with hazelnut crumb and creme fraiche.
93 00:04:48,720 00:04:51,800 A tarte tatin is a favourite thing I like to do, A tarte tatin is a favourite thing I like to do,
94 00:04:52,000 00:04:53,800 but my style is pretty rustic. but my style is pretty rustic.
95 00:04:54,959 00:05:01,319 French food makes me feel very comfortable. I love cooking it. French food makes me feel very comfortable. I love cooking it.
96 00:05:03,399 00:05:05,560 I'll be making shortcrust pastry. I'll be making shortcrust pastry.
97 00:05:05,759 00:05:07,839 I'm using hazelnuts in the pastry today. I'm using hazelnuts in the pastry today.
98 00:05:08,040 00:05:12,079 They go really well with apples and I just love the taste and texture. They go really well with apples and I just love the taste and texture.
99 00:05:14,199 00:05:17,079 Now the pastry's ready, I'm going to roll it out. Now the pastry's ready, I'm going to roll it out.
100 00:05:20,199 00:05:23,399 Now I need to get onto the apples for the filling. Now I need to get onto the apples for the filling.
101 00:05:24,319 00:05:26,000 I want the apples... I want the apples...
102 00:05:26,199 00:05:31,000 In the tarte tatin I want the apples cooked... not too much. In the tarte tatin I want the apples cooked... not too much.
103 00:05:31,199 00:05:33,159 I like a bit of firmness. I like a bit of firmness.
104 00:05:33,360 00:05:35,720 There'll be a little bit of cooking off in the caramel, There'll be a little bit of cooking off in the caramel,
105 00:05:35,920 00:05:38,240 but once the tart's in the oven, but once the tart's in the oven,
106 00:05:38,439 00:05:42,600 twenty-five minutes is enough for that nice, soft texture. twenty-five minutes is enough for that nice, soft texture.
107 00:05:45,680 00:05:47,279 MISHY: Mmm... MISHY: Mmm...
108 00:05:49,720 00:05:53,120 MAEVE O'MEARA: The score is two wins for hatted restaurant Bistro Rex. MAEVE O'MEARA: The score is two wins for hatted restaurant Bistro Rex.
109 00:05:53,319 00:05:56,959 Now it's up to sous-chef Mishy to heat up the kitchen Now it's up to sous-chef Mishy to heat up the kitchen
110 00:05:57,159 00:06:00,040 with a tarte tatin that is a tour de force. with a tarte tatin that is a tour de force.
111 00:06:00,240 00:06:03,879 Damien won, Joshua won and now it's my turn to cook. Damien won, Joshua won and now it's my turn to cook.
112 00:06:04,079 00:06:05,399 I'm extremely nervous. I'm extremely nervous.
113 00:06:05,600 00:06:07,800 There's a lot of talent with these home cooks today. There's a lot of talent with these home cooks today.
114 00:06:08,000 00:06:10,519 I'm going to try not to get messy Mishy out. I'm going to try not to get messy Mishy out.
115 00:06:10,720 00:06:12,240 Don't get messy Mishy out, Mish. Don't get messy Mishy out, Mish.
116 00:06:12,439 00:06:14,199 Mishy isn't actually a pastry chef Mishy isn't actually a pastry chef
117 00:06:14,399 00:06:16,240 and she doesn't really do pastry often, and she doesn't really do pastry often,
118 00:06:16,439 00:06:17,839 so she's giving this one a go so she's giving this one a go
119 00:06:18,040 00:06:20,519 and Josh will be keeping a watchful eye on her. and Josh will be keeping a watchful eye on her.
120 00:06:22,399 00:06:26,279 Tonight, I am cooking apple tarte tatin with a creme diplomat. Tonight, I am cooking apple tarte tatin with a creme diplomat.
121 00:06:27,519 00:06:31,480 Hopefully Mel will get the apple cooked to perfection, Hopefully Mel will get the apple cooked to perfection,
122 00:06:31,680 00:06:36,560 the right amount of caramel and nice flaky, crunchy layers. the right amount of caramel and nice flaky, crunchy layers.
123 00:06:38,800 00:06:43,279 It has been a very long time since I've had my hands in pastry. It has been a very long time since I've had my hands in pastry.
124 00:06:43,480 00:06:47,360 Joshy's the expert, and hopefully I'll do him proud. Joshy's the expert, and hopefully I'll do him proud.
125 00:06:49,879 00:06:53,079 The base isn't your traditional tarte tatin base. The base isn't your traditional tarte tatin base.
126 00:06:53,279 00:06:56,000 It's made in the same way that puff pastry is made. It's made in the same way that puff pastry is made.
127 00:06:56,199 00:06:58,680 What really makes this dish go pop What really makes this dish go pop
128 00:06:58,879 00:07:02,639 is the sugar layers in between the pastry. is the sugar layers in between the pastry.
129 00:07:02,839 00:07:05,720 So, Josh, how do you think she's going being the pastry chef? So, Josh, how do you think she's going being the pastry chef?
130 00:07:05,920 00:07:07,399 I think she's doing well. I think she's doing well.
131 00:07:07,600 00:07:11,040 So how hard is it for you to not jump up and get in there? So how hard is it for you to not jump up and get in there?
132 00:07:11,240 00:07:13,800 Very hard. (LAUGHS) (LAUGHS) Very hard. (LAUGHS) (LAUGHS)
133 00:07:18,959 00:07:23,319 So, I'm going to poach my apple in butter, sugar and vanilla. So, I'm going to poach my apple in butter, sugar and vanilla.
134 00:07:23,519 00:07:24,800 You don't have to do it, You don't have to do it,
135 00:07:25,000 00:07:26,519 but I find that this makes them just... but I find that this makes them just...
136 00:07:26,720 00:07:28,240 I don't know how you say it in English. I don't know how you say it in English.
137 00:07:28,439 00:07:30,319 Fondant - melt in your mouth. Fondant - melt in your mouth.
138 00:07:30,519 00:07:33,279 Well I'm poaching the apple in a poaching liquid, Well I'm poaching the apple in a poaching liquid,
139 00:07:33,480 00:07:37,680 so that makes them really tender and ready to go in the oven. so that makes them really tender and ready to go in the oven.
140 00:07:39,000 00:07:42,759 So my special take on the tarte tatin is the addition of the rhubarb. So my special take on the tarte tatin is the addition of the rhubarb.
141 00:07:42,959 00:07:45,240 Rhubarb and apple - match made in heaven. Rhubarb and apple - match made in heaven.
142 00:07:47,840 00:07:49,159 I've got another pot going on I've got another pot going on
143 00:07:49,360 00:07:53,519 with rhubarb, brown sugar, honey and a little bit of lemon juice. with rhubarb, brown sugar, honey and a little bit of lemon juice.
144 00:07:56,840 00:07:58,240 So I've got three elements So I've got three elements
145 00:07:58,439 00:08:00,680 that I really need to have all of them on at the same time - that I really need to have all of them on at the same time -
146 00:08:00,879 00:08:04,639 the rhubarb compote, the apple and the caramel. the rhubarb compote, the apple and the caramel.
147 00:08:04,839 00:08:08,199 I am very busy. (CHUCKLES) I'm too busy. What did I do? I am very busy. (CHUCKLES) I'm too busy. What did I do?
148 00:08:08,399 00:08:09,800 Yolaine. Yes? Yolaine. Yes?
149 00:08:10,000 00:08:11,600 How are you going? I'm so stressed! How are you going? I'm so stressed!
150 00:08:11,800 00:08:14,319 Well, I can see rhubarb on the go. Yeah, everything is happening. Well, I can see rhubarb on the go. Yeah, everything is happening.
151 00:08:14,519 00:08:16,720 You're peeling your apples right now, you're cutting them. You're peeling your apples right now, you're cutting them.
152 00:08:16,920 00:08:19,439 Oh! Something's coming up here. Oh, thank you. Oh! Something's coming up here. Oh, thank you.
153 00:08:19,639 00:08:21,720 Thank you for saving me. No worries, no worries. Thank you for saving me. No worries, no worries.
154 00:08:21,920 00:08:23,720 This is my poaching... You do have a lot of stuff on! This is my poaching... You do have a lot of stuff on!
155 00:08:23,920 00:08:27,639 Yeah, um... I just need another four arms and then I'll be good. Yeah, um... I just need another four arms and then I'll be good.
156 00:08:27,839 00:08:30,800 Is this a really important recipe to you? Is this a really important recipe to you?
157 00:08:31,000 00:08:33,440 It's so important - apple tart reminds me of Mum, It's so important - apple tart reminds me of Mum,
158 00:08:33,639 00:08:35,440 so, yeah, this is all about her today. so, yeah, this is all about her today.
159 00:08:35,639 00:08:37,320 I'm sure your mum will be very proud. I'm sure your mum will be very proud.
160 00:08:37,519 00:08:39,039 I can see you're very busy. Good luck. I can see you're very busy. Good luck.
161 00:08:39,240 00:08:41,000 I'm going to rush. Thanks, Dan. I'm going to rush. Thanks, Dan.
162 00:08:45,360 00:08:49,720 This is my caramel. I'm just waiting for it to get a bit of colour. This is my caramel. I'm just waiting for it to get a bit of colour.
163 00:08:49,919 00:08:51,480 I'm looking at the caramel - I'm looking at the caramel -
164 00:08:51,679 00:08:54,200 it's not progressing, but I'm running out of time. it's not progressing, but I'm running out of time.
165 00:08:54,399 00:08:58,840 I need to get the apples in and the butter to get the tart on the way. I need to get the apples in and the butter to get the tart on the way.
166 00:08:59,039 00:09:02,480 I'm just a bit concerned about this. I'm just a bit concerned about this.
167 00:09:02,679 00:09:04,759 MARK OLIVE: So how should it be? What are you looking for here? MARK OLIVE: So how should it be? What are you looking for here?
168 00:09:04,960 00:09:07,360 A little bit more colour. OK, so what are we making here? A little bit more colour. OK, so what are we making here?
169 00:09:07,559 00:09:09,600 We're doing my tarte tatin. We're doing my tarte tatin.
170 00:09:09,799 00:09:12,159 It's got a hazelnut shortcrust It's got a hazelnut shortcrust
171 00:09:12,360 00:09:14,600 and a hazelnut crumb. and a hazelnut crumb.
172 00:09:14,799 00:09:16,600 It's starting to colour up now. Yeah, good. It's starting to colour up now. Yeah, good.
173 00:09:16,799 00:09:18,279 Now my caramel's ready, Now my caramel's ready,
174 00:09:18,480 00:09:21,480 I'll add the apples to cook in the caramel briefly. I'll add the apples to cook in the caramel briefly.
175 00:09:21,679 00:09:24,320 Yeah, that's actually loosened up well. Yeah, that's actually loosened up well.
176 00:09:24,519 00:09:28,600 The caramel's looking better, so I decide I've just got to go for it. The caramel's looking better, so I decide I've just got to go for it.
177 00:09:34,240 00:09:37,159 French pastry is well-loved all over the world, French pastry is well-loved all over the world,
178 00:09:37,360 00:09:39,720 and a lot of chefs dedicate their lives to pastry. and a lot of chefs dedicate their lives to pastry.
179 00:09:39,919 00:09:43,360 And presentation, Dan, that's going to be key to this dessert as well. And presentation, Dan, that's going to be key to this dessert as well.
180 00:09:43,559 00:09:46,440 Yeah, you want that beautiful shine that the caramel gives you - Yeah, you want that beautiful shine that the caramel gives you -
181 00:09:46,639 00:09:50,559 from that pastry that's really caramelised and that apple, from that pastry that's really caramelised and that apple,
182 00:09:50,759 00:09:52,679 you need that beautiful shine. you need that beautiful shine.
183 00:09:58,240 00:10:00,600 MAEVE O'MEARA: It's French week in The Chefs' Line kitchen MAEVE O'MEARA: It's French week in The Chefs' Line kitchen
184 00:10:00,799 00:10:03,440 and our home cooks are baking up a storm and our home cooks are baking up a storm
185 00:10:03,639 00:10:06,799 with their very best apple tarte tatin recipes. with their very best apple tarte tatin recipes.
186 00:10:07,000 00:10:09,440 Tonight they're up against sous-chef Mishy Tonight they're up against sous-chef Mishy
187 00:10:09,639 00:10:11,799 from hatted restaurant Bistro Rex from hatted restaurant Bistro Rex
188 00:10:12,000 00:10:14,480 and are hoping their tarte tatins and are hoping their tarte tatins
189 00:10:14,679 00:10:18,759 will turn blind tasting judge Melissa's world upside down. will turn blind tasting judge Melissa's world upside down.
190 00:10:18,960 00:10:21,120 There is something really exciting about tarte tatin There is something really exciting about tarte tatin
191 00:10:21,320 00:10:24,200 because you caramelise whatever fruit you're using because you caramelise whatever fruit you're using
192 00:10:24,399 00:10:26,000 and then you cover that in pastry, and then you cover that in pastry,
193 00:10:26,200 00:10:27,519 and then you let it cook. and then you let it cook.
194 00:10:27,720 00:10:29,440 So when you do that flip, So when you do that flip,
195 00:10:29,679 00:10:32,440 that's the first time you're actually able to make sure everything's fine, that's the first time you're actually able to make sure everything's fine,
196 00:10:32,639 00:10:35,480 so in a challenge like this, this could be a little stressful. so in a challenge like this, this could be a little stressful.
197 00:10:38,120 00:10:41,039 JOSH: Looking good - you can smell it from up here. JOSH: Looking good - you can smell it from up here.
198 00:10:41,240 00:10:44,480 I'm going to create a caramel, get that to right colour, I'm going to create a caramel, get that to right colour,
199 00:10:44,679 00:10:47,320 fold through the raw apple, fold through the raw apple,
200 00:10:47,519 00:10:49,759 then put some warm caramel into my mould. then put some warm caramel into my mould.
201 00:10:50,000 00:10:53,159 Save some of the caramel so you have something to pour over. Yep. Save some of the caramel so you have something to pour over. Yep.
202 00:10:53,360 00:10:54,679 And then the apple goes in. And then the apple goes in.
203 00:10:54,879 00:10:57,639 Beautiful. JO: Oh, beautiful. Look at that. Beautiful. JO: Oh, beautiful. Look at that.
204 00:10:57,840 00:11:00,919 We then cut the pastry to fit the moulds We then cut the pastry to fit the moulds
205 00:11:01,120 00:11:03,159 and then it pops right on top of those apples in the mould. and then it pops right on top of those apples in the mould.
206 00:11:03,360 00:11:06,080 Thirty-five minutes to go. They need to go in the oven. Thirty-five minutes to go. They need to go in the oven.
207 00:11:06,279 00:11:08,279 Three, two, one... Three, two, one...
208 00:11:08,480 00:11:09,960 Beautiful! Beautiful!
209 00:11:13,759 00:11:17,600 So tonight I'm making an apple and rhubarb tarte tatin with chantilly. So tonight I'm making an apple and rhubarb tarte tatin with chantilly.
210 00:11:17,799 00:11:19,519 So I've got three elements that are ready - So I've got three elements that are ready -
211 00:11:19,720 00:11:22,799 the rhubarb compote, the apple and the caramel. the rhubarb compote, the apple and the caramel.
212 00:11:23,000 00:11:27,159 I grab my prepared tin with the caramel and then I assemble. I grab my prepared tin with the caramel and then I assemble.
213 00:11:27,360 00:11:29,080 This is the fiddly part, This is the fiddly part,
214 00:11:29,279 00:11:30,679 and one that if you try and rush it, and one that if you try and rush it,
215 00:11:30,879 00:11:33,679 it just makes a whole big mess. it just makes a whole big mess.
216 00:11:33,879 00:11:36,320 They just need to fit in with each other. They just need to fit in with each other.
217 00:11:36,519 00:11:40,039 I go on and put a little layer of the rhubarb compote. I go on and put a little layer of the rhubarb compote.
218 00:11:40,240 00:11:42,919 Not too much - don't want it to be overpowering. Not too much - don't want it to be overpowering.
219 00:11:43,120 00:11:44,879 Grab my pastry... Grab my pastry...
220 00:11:45,080 00:11:47,399 Nice. Pastry looks good. Thank you. Nice. Pastry looks good. Thank you.
221 00:11:47,600 00:11:50,720 In the oven! Hallelujah! You're in. In the oven! Hallelujah! You're in.
222 00:11:50,919 00:11:52,519 I'm in. Excellent. I'm in. Excellent.
223 00:11:52,720 00:11:53,679 OK. OK.
224 00:11:56,639 00:11:59,039 JACINTA: Tonight I'll be making apple tarte tatin JACINTA: Tonight I'll be making apple tarte tatin
225 00:11:59,240 00:12:01,919 with creme fraiche and hazelnut crumb. with creme fraiche and hazelnut crumb.
226 00:12:03,639 00:12:06,159 Now the caramel and apples are ready, Now the caramel and apples are ready,
227 00:12:06,360 00:12:08,440 it's time for the pastry on top. it's time for the pastry on top.
228 00:12:08,639 00:12:11,200 Tuck it in gently. It's ready to bake. Tuck it in gently. It's ready to bake.
229 00:12:11,399 00:12:15,600 Finally got that tarte tatin in. Fingers crossed. It looked nice. Finally got that tarte tatin in. Fingers crossed. It looked nice.
230 00:12:17,000 00:12:20,200 Just toasting up some hazelnuts. Just toasting up some hazelnuts.
231 00:12:20,399 00:12:25,240 The hazelnut crumb is just a nice little crunchy element The hazelnut crumb is just a nice little crunchy element
232 00:12:25,440 00:12:27,039 to complement the dish at the end. to complement the dish at the end.
233 00:12:27,240 00:12:28,799 How are you going? Yeah, it's in. How are you going? Yeah, it's in.
234 00:12:29,000 00:12:32,600 I had a few difficulties, but I think I've redeemed it. I had a few difficulties, but I think I've redeemed it.
235 00:12:33,879 00:12:39,399 But then I look at the tart, and the pastry seems to have dropped. But then I look at the tart, and the pastry seems to have dropped.
236 00:12:39,600 00:12:41,960 Just have a look at my pastry - it's collapsed. Just have a look at my pastry - it's collapsed.
237 00:12:42,159 00:12:45,360 It's collapsed? No, no, no - that's fine. Keep the door shut. It's collapsed? No, no, no - that's fine. Keep the door shut.
238 00:12:45,559 00:12:47,919 I would have probably suggested that you put more apple in there, I would have probably suggested that you put more apple in there,
239 00:12:48,120 00:12:50,440 because the pastry's gone between the apples. because the pastry's gone between the apples.
240 00:12:50,639 00:12:51,960 Because as they bake, Because as they bake,
241 00:12:52,159 00:12:54,919 the apples will shrink down and your pastry's just forming around it. the apples will shrink down and your pastry's just forming around it.
242 00:12:59,960 00:13:01,720 This is glucose and sugar. This is glucose and sugar.
243 00:13:01,919 00:13:04,360 This is to make the caramel for the nougatine. This is to make the caramel for the nougatine.
244 00:13:04,559 00:13:07,120 The nougatine is a fantastic element of crunchiness The nougatine is a fantastic element of crunchiness
245 00:13:07,320 00:13:09,159 which the dish doesn't have otherwise. which the dish doesn't have otherwise.
246 00:13:10,240 00:13:11,559 To make the nougatine, To make the nougatine,
247 00:13:11,759 00:13:15,759 I chop some toasted pistachio and then put them into the caramel. I chop some toasted pistachio and then put them into the caramel.
248 00:13:15,960 00:13:19,480 So I need to quickly roll it as thin as possible, So I need to quickly roll it as thin as possible,
249 00:13:19,679 00:13:21,600 and then put it in the fridge so it can set. and then put it in the fridge so it can set.
250 00:13:22,799 00:13:25,399 Muscles! (GRUNTS) Muscles! (GRUNTS)
251 00:13:25,600 00:13:27,399 OK, that'll do. OK, that'll do.
252 00:13:27,600 00:13:30,279 Once I'm happy that, you know, this is going to be as good as I can get, Once I'm happy that, you know, this is going to be as good as I can get,
253 00:13:30,480 00:13:33,080 I just put it straightaway in the fridge to set. I just put it straightaway in the fridge to set.
254 00:13:34,480 00:13:36,759 They look good. They're puffing nicely. They look good. They're puffing nicely.
255 00:13:36,960 00:13:39,759 Yes, and I'm going to do the creme chantilly to go with it. Yes, and I'm going to do the creme chantilly to go with it.
256 00:13:39,960 00:13:42,120 Beautiful. Calvados creme chantilly. Beautiful. Calvados creme chantilly.
257 00:13:42,320 00:13:43,200 Nice. Nice.
258 00:13:43,399 00:13:45,879 Calvados is apple's best friend - it's an apple brandy. Calvados is apple's best friend - it's an apple brandy.
259 00:13:47,440 00:13:50,639 I want my chantilly to be smooth and creamy I want my chantilly to be smooth and creamy
260 00:13:50,840 00:13:54,519 and just with a little bit of a hint of orange zest and Calvados. and just with a little bit of a hint of orange zest and Calvados.
261 00:13:54,720 00:13:57,480 Ooh, you can taste the calvados. Ooh, you can taste the calvados.
262 00:13:57,679 00:13:59,440 It's good. Ooh, yum. It's good. Ooh, yum.
263 00:13:59,639 00:14:02,320 (MIXER WHIRRS) Ooh! (LAUGHS) (MIXER WHIRRS) Ooh! (LAUGHS)
264 00:14:03,879 00:14:05,200 Mish, how are you going? Mish, how are you going?
265 00:14:05,399 00:14:06,720 Yeah, I'm good, thank you. Yeah, I'm good, thank you.
266 00:14:06,919 00:14:09,559 I've got four of my tarte tatins in at two hundred degrees. I've got four of my tarte tatins in at two hundred degrees.
267 00:14:09,759 00:14:14,000 JO: They are looking good. I am making my cream right now. JO: They are looking good. I am making my cream right now.
268 00:14:14,200 00:14:16,360 To make the creme diplomat, To make the creme diplomat,
269 00:14:16,559 00:14:19,960 we start off with milk and vanilla beans infused, we start off with milk and vanilla beans infused,
270 00:14:20,159 00:14:22,799 then we add sugar, egg and cornflour then we add sugar, egg and cornflour
271 00:14:23,000 00:14:25,879 and we mix it until it cooks out, and we mix it until it cooks out,
272 00:14:26,080 00:14:27,559 you start to see the little bubbles, you start to see the little bubbles,
273 00:14:27,759 00:14:30,080 and then that's... the cornflour has done its job. and then that's... the cornflour has done its job.
274 00:14:31,399 00:14:32,960 Oh, I feel so nervous. Oh, I feel so nervous.
275 00:14:33,159 00:14:37,559 I then placed it onto a flat try because I needed to cool it down, I then placed it onto a flat try because I needed to cool it down,
276 00:14:37,759 00:14:42,080 then we whisk just plain cream to a nice soft peak then we whisk just plain cream to a nice soft peak
277 00:14:42,279 00:14:45,000 and then once that, um... creme patissiere is cooled down, and then once that, um... creme patissiere is cooled down,
278 00:14:45,200 00:14:46,679 fold it through the cream. fold it through the cream.
279 00:14:46,879 00:14:48,679 My God, this is a workout. My God, this is a workout.
280 00:14:48,879 00:14:50,279 JOSH: Get the muscles into it. JOSH: Get the muscles into it.
281 00:14:50,480 00:14:52,759 (LAUGHS) (LAUGHS)
282 00:14:52,960 00:14:56,600 You have five minutes left - please start plating up! You have five minutes left - please start plating up!
283 00:15:00,000 00:15:02,879 I'm about to turn the tart - feeling OK, I'm about to turn the tart - feeling OK,
284 00:15:03,080 00:15:06,039 but until you turn the tart out, but until you turn the tart out,
285 00:15:06,240 00:15:09,360 you don't know what your caramel looks like, or the apples, you don't know what your caramel looks like, or the apples,
286 00:15:09,559 00:15:12,039 or whether it even looks appetising. or whether it even looks appetising.
287 00:15:12,240 00:15:13,960 Oh, my God, I can't look. Oh, my God, I can't look.
288 00:15:14,159 00:15:15,799 Give it a little bit of a shake as it comes out. Give it a little bit of a shake as it comes out.
289 00:15:16,000 00:15:17,360 That one's pretty good. That one's pretty good.
290 00:15:17,559 00:15:19,159 YOLAINE: When it's time to plate up, YOLAINE: When it's time to plate up,
291 00:15:19,360 00:15:21,720 I've got my quenelle, which looks lovely, I've got my quenelle, which looks lovely,
292 00:15:21,919 00:15:24,200 a little shard of the nougatine. a little shard of the nougatine.
293 00:15:24,399 00:15:26,200 This is the fun part. This is the fun part.
294 00:15:26,399 00:15:28,840 I quickly get my tart out I quickly get my tart out
295 00:15:29,039 00:15:32,720 and I finish off with my ribbon of rhubarb. and I finish off with my ribbon of rhubarb.
296 00:15:32,919 00:15:34,360 I'm feeling amazing. I'm feeling amazing.
297 00:15:34,559 00:15:38,879 The tart's really fragile. I have to lift it out really carefully. The tart's really fragile. I have to lift it out really carefully.
298 00:15:39,080 00:15:40,360 Ah! Ah!
299 00:15:40,559 00:15:44,159 It's very rustic in style. Really happy with the result. It's very rustic in style. Really happy with the result.
300 00:15:46,759 00:15:48,039 JO: You've got thirty seconds. JO: You've got thirty seconds.
301 00:15:48,240 00:15:49,519 Thirty seconds, chef! Thirty seconds, chef!
302 00:15:49,720 00:15:51,159 JOSH: Beautiful caramel. JOSH: Beautiful caramel.
303 00:15:53,200 00:15:54,639 Go! MARK OLIVE: Wow! Go! MARK OLIVE: Wow!
304 00:15:54,840 00:15:56,120 (CHEFS' LINE AND JUDGES CLAP) (CHEFS' LINE AND JUDGES CLAP)
305 00:15:56,320 00:15:57,759 Go, Mishy. Well done. Go, Mishy. Well done.
306 00:15:57,960 00:16:02,519 MISHY: My team behind me definitely had me right on time to plate up. MISHY: My team behind me definitely had me right on time to plate up.
307 00:16:02,720 00:16:05,279 I did walk up my plate to the pass first. I did walk up my plate to the pass first.
308 00:16:08,080 00:16:09,519 Well done! Well done!
309 00:16:09,720 00:16:12,240 YOLAINE: Then I race it off to the pass and I'm just happy. YOLAINE: Then I race it off to the pass and I'm just happy.
310 00:16:12,440 00:16:14,519 I don't need to try it. I can see that it's beautiful. I don't need to try it. I can see that it's beautiful.
311 00:16:14,720 00:16:16,960 It's sticky and it's... it's... oh, it looks amazing. It's sticky and it's... it's... oh, it looks amazing.
312 00:16:17,159 00:16:19,240 That's it, Jacinta. Well done. That's it, Jacinta. Well done.
313 00:16:20,360 00:16:23,440 JACINTA: I'm really happy with the way my dish presented, JACINTA: I'm really happy with the way my dish presented,
314 00:16:23,639 00:16:27,919 I was up against stiff competition, but really happy with the taste. I was up against stiff competition, but really happy with the taste.
315 00:16:36,320 00:16:40,120 MAEVE O'MEARA: Our two home cooks and Bistro Rex's sous-chef Mishy MAEVE O'MEARA: Our two home cooks and Bistro Rex's sous-chef Mishy
316 00:16:40,320 00:16:44,879 have created three impressive apple tarte tatins. have created three impressive apple tarte tatins.
317 00:16:45,080 00:16:50,320 But which one will have blind tasting judge Melissa craving another bite? But which one will have blind tasting judge Melissa craving another bite?
318 00:16:53,080 00:16:54,799 Well, welcome back, Melissa. Well, welcome back, Melissa.
319 00:16:55,000 00:16:57,559 So we have three tarte tatins in front of us. So we have three tarte tatins in front of us.
320 00:16:57,759 00:17:00,039 MELISSA LEONG: I love eating tarte tatin. MELISSA LEONG: I love eating tarte tatin.
321 00:17:00,240 00:17:03,080 It's probably one of my favourite desserts of all time. It's probably one of my favourite desserts of all time.
322 00:17:03,279 00:17:04,559 Where do you want to start? Where do you want to start?
323 00:17:04,759 00:17:07,480 I think this one looks beautiful, so I think I'll start here. I think this one looks beautiful, so I think I'll start here.
324 00:17:09,160 00:17:13,440 This is apple and rhubarb tarte tatin with chantilly. This is apple and rhubarb tarte tatin with chantilly.
325 00:17:15,400 00:17:17,279 Ooh, la la. Ooh, la la.
326 00:17:18,279 00:17:20,000 This looks absolutely gorgeous. This looks absolutely gorgeous.
327 00:17:20,200 00:17:23,640 I can see this beautiful ribbon of rhubarb around the outside, I can see this beautiful ribbon of rhubarb around the outside,
328 00:17:23,839 00:17:27,519 which is just like a little present - just for me, and not for you. which is just like a little present - just for me, and not for you.
329 00:17:31,319 00:17:32,880 Gorgeous. Gorgeous.
330 00:17:36,039 00:17:37,480 Mmm. Mmm.
331 00:17:37,680 00:17:39,400 Pastry... Pastry...
332 00:17:45,720 00:17:49,079 It's lovely - I mean, it's soaked up all of that gorgeous rhubarb and apple flavour, It's lovely - I mean, it's soaked up all of that gorgeous rhubarb and apple flavour,
333 00:17:49,279 00:17:51,000 and what a classic flavour combination. and what a classic flavour combination.
334 00:17:51,200 00:17:52,279 But unfortunately, But unfortunately,
335 00:17:52,480 00:17:54,880 I'd like to see a little bit more texture from the pastry. I'd like to see a little bit more texture from the pastry.
336 00:18:01,200 00:18:02,839 Look, the apples are juicy. Look, the apples are juicy.
337 00:18:03,039 00:18:04,839 That chantilly is perfect - That chantilly is perfect -
338 00:18:05,039 00:18:07,880 it's super smooth, you can taste the Calvados it's super smooth, you can taste the Calvados
339 00:18:08,079 00:18:11,160 and all of the... sort of the aromats in there, and then this. and all of the... sort of the aromats in there, and then this.
340 00:18:14,160 00:18:16,559 The pistachio nougatine is beautiful. The pistachio nougatine is beautiful.
341 00:18:16,759 00:18:18,200 It has that really great texture. It has that really great texture.
342 00:18:19,160 00:18:21,599 Overall I think it's a fantastic dessert, Overall I think it's a fantastic dessert,
343 00:18:21,799 00:18:23,079 but if anything, but if anything,
344 00:18:23,279 00:18:25,680 I'd like a little bit more from the texture of the pastry. I'd like a little bit more from the texture of the pastry.
345 00:18:29,519 00:18:34,000 This is apple tarte tatin with creme fraiche and hazelnut crumb. This is apple tarte tatin with creme fraiche and hazelnut crumb.
346 00:18:36,359 00:18:38,000 Now, this looks like shortcrust pastry, Now, this looks like shortcrust pastry,
347 00:18:38,200 00:18:40,759 which is still a very traditional take on tarte tatin. which is still a very traditional take on tarte tatin.
348 00:18:56,359 00:18:58,359 There's a lot to love about this, actually. There's a lot to love about this, actually.
349 00:18:58,559 00:19:01,039 I like the nuttiness from the hazelnuts. I like the nuttiness from the hazelnuts.
350 00:19:01,240 00:19:04,240 The apples are quite tart. They're not super, super sweet. The apples are quite tart. They're not super, super sweet.
351 00:19:04,440 00:19:07,480 This crumbly pastry, I think is a lovely touch, This crumbly pastry, I think is a lovely touch,
352 00:19:07,680 00:19:10,480 and the creme fraiche works beautifully. and the creme fraiche works beautifully.
353 00:19:11,319 00:19:13,400 I can't really see a lot of caramel going on there, I can't really see a lot of caramel going on there,
354 00:19:13,599 00:19:15,759 and the whole point is to caramelise that fruit and the whole point is to caramelise that fruit
355 00:19:15,960 00:19:19,400 and really take it to where it's got a slightly bitter flavour to it. and really take it to where it's got a slightly bitter flavour to it.
356 00:19:19,640 00:19:23,720 It's a shame that they didn't quite achieve what they set out for this evening. It's a shame that they didn't quite achieve what they set out for this evening.
357 00:19:23,920 00:19:25,720 It is French cuisine for you. Yes. It is French cuisine for you. Yes.
358 00:19:25,920 00:19:27,759 It's tricky. Absolutely. It's tricky. Absolutely.
359 00:19:30,799 00:19:33,759 This is apple tarte tatin with creme diplomat. This is apple tarte tatin with creme diplomat.
360 00:19:35,640 00:19:38,680 The pastry looks fantastic. Did they make their own puff pastry? The pastry looks fantastic. Did they make their own puff pastry?
361 00:19:38,880 00:19:40,279 Yep, they did. Yep. Yep, they did. Yep.
362 00:19:40,480 00:19:42,200 I mean, look at it - it's bronze, it's gorgeous. I mean, look at it - it's bronze, it's gorgeous.
363 00:19:42,400 00:19:44,839 I can see all of those layers of flakiness. I can see all of those layers of flakiness.
364 00:19:45,039 00:19:46,480 I'm very, very impressed. I'm very, very impressed.
365 00:19:58,839 00:20:02,240 Doesn't even look big enough for one, to be quite honest Doesn't even look big enough for one, to be quite honest
366 00:20:02,440 00:20:03,880 (JUDGES LAUGH) (JUDGES LAUGH)
367 00:20:07,920 00:20:11,000 The pastry is really crunchy and flaky and buttery. The pastry is really crunchy and flaky and buttery.
368 00:20:11,200 00:20:12,519 The apple is not too sweet, The apple is not too sweet,
369 00:20:12,720 00:20:14,720 but the caramel has been taken to the point but the caramel has been taken to the point
370 00:20:14,920 00:20:17,559 where it just has that slight bitterness to it, where it just has that slight bitterness to it,
371 00:20:17,759 00:20:19,480 which is really, really gorgeous. which is really, really gorgeous.
372 00:20:19,680 00:20:23,039 And then of course it's offset by the creme diplomat. And then of course it's offset by the creme diplomat.
373 00:20:23,240 00:20:25,119 There's not a lot to fault about this dish. There's not a lot to fault about this dish.
374 00:20:26,240 00:20:28,319 Can you tell which one is the restaurant's? Can you tell which one is the restaurant's?
375 00:20:28,519 00:20:31,559 Well, I definitely have my sneaking suspicions. Well, I definitely have my sneaking suspicions.
376 00:20:31,759 00:20:34,680 But is that the winner? We'll see. But is that the winner? We'll see.
377 00:20:41,039 00:20:43,599 MAEVE O'MEARA: It's French week in The Chefs' Line kitchen. MAEVE O'MEARA: It's French week in The Chefs' Line kitchen.
378 00:20:43,799 00:20:47,200 Our home cooks and sous-chef Mishy from Bistro Rex Our home cooks and sous-chef Mishy from Bistro Rex
379 00:20:47,400 00:20:50,160 have created a trilogy of tarte tatins. have created a trilogy of tarte tatins.
380 00:20:50,359 00:20:52,200 Blind tasting judge Melissa Blind tasting judge Melissa
381 00:20:52,400 00:20:56,279 has tasted all the dishes without knowing who has prepared what has tasted all the dishes without knowing who has prepared what
382 00:20:56,480 00:21:00,200 and now it's time to reveal which tarte tatin is the best. and now it's time to reveal which tarte tatin is the best.
383 00:21:00,400 00:21:03,240 Well, pastry, especially French pastry, is a science, Well, pastry, especially French pastry, is a science,
384 00:21:03,440 00:21:05,480 and watching you all show off your skills tonight and watching you all show off your skills tonight
385 00:21:05,680 00:21:07,119 was an absolute pleasure. was an absolute pleasure.
386 00:21:07,319 00:21:08,519 Well done. Well done.
387 00:21:11,799 00:21:13,319 But now let's find out But now let's find out
388 00:21:13,519 00:21:16,440 which of these terrific tarts is tonight's winner. which of these terrific tarts is tonight's winner.
389 00:21:17,599 00:21:20,039 Tonight it all came down to three things. Tonight it all came down to three things.
390 00:21:20,240 00:21:21,519 Firstly, the pastry. Firstly, the pastry.
391 00:21:21,720 00:21:25,200 People really underestimate how important pastry is in a tarte tatin. People really underestimate how important pastry is in a tarte tatin.
392 00:21:25,400 00:21:26,680 Then, of course, the filling - Then, of course, the filling -
393 00:21:26,880 00:21:29,400 it needs to be tender, but it can't be falling apart. it needs to be tender, but it can't be falling apart.
394 00:21:29,599 00:21:33,519 And of course that caramel needs to be absolutely bang on. And of course that caramel needs to be absolutely bang on.
395 00:21:34,559 00:21:36,440 So it was tough. So it was tough.
396 00:21:38,000 00:21:43,440 One tart topped them all, and the best plate on the pass is... One tart topped them all, and the best plate on the pass is...
397 00:21:51,160 00:21:56,599 One tart topped them all, and the best plate on the pass is... One tart topped them all, and the best plate on the pass is...
398 00:22:00,680 00:22:02,319 ..apple tarte tatin with creme diplomat. ..apple tarte tatin with creme diplomat.
399 00:22:02,519 00:22:04,079 JO: Oh, Mishy! JO: Oh, Mishy!
400 00:22:05,319 00:22:07,559 Restaurant Bistro Rex again! Restaurant Bistro Rex again!
401 00:22:09,119 00:22:11,440 Mishy, you look very, very relieved. Mishy, you look very, very relieved.
402 00:22:11,640 00:22:13,880 Oh, I am. I might actually cry. Oh, I am. I might actually cry.
403 00:22:14,079 00:22:15,799 (LAUGHTER) (LAUGHTER)
404 00:22:16,839 00:22:21,519 You did so well. This is the perfect dessert for one. You did so well. This is the perfect dessert for one.
405 00:22:21,720 00:22:25,240 The texture of the pastry was perfect, the apple was tender, The texture of the pastry was perfect, the apple was tender,
406 00:22:25,440 00:22:27,759 the creme diplomat is divine. the creme diplomat is divine.
407 00:22:28,799 00:22:30,160 Well done. Thank you. Well done. Thank you.
408 00:22:30,359 00:22:34,480 Another win for Bistro Rex - three from three. Another win for Bistro Rex - three from three.
409 00:22:34,680 00:22:37,640 I'm... I'm very proud of them all. I'm also very nervous. I'm... I'm very proud of them all. I'm also very nervous.
410 00:22:37,839 00:22:41,480 Because if I'm the only one that goes home a loser, Because if I'm the only one that goes home a loser,
411 00:22:41,680 00:22:43,000 I might have to give up my position. I might have to give up my position.
412 00:22:43,200 00:22:46,000 (LAUGHTER) (LAUGHTER)
413 00:22:46,200 00:22:47,640 It's time for the bad news. It's time for the bad news.
414 00:22:47,839 00:22:49,720 Which tarte tatin Which tarte tatin
415 00:22:49,920 00:22:53,240 didn't quite reach the heights of the other two tonight, Melissa? didn't quite reach the heights of the other two tonight, Melissa?
416 00:22:53,440 00:22:56,920 The dish that did not quite live up to my expectations is... The dish that did not quite live up to my expectations is...
417 00:23:00,359 00:23:03,599 ..the apple tarte tatin with creme fraiche and hazelnut crumb. ..the apple tarte tatin with creme fraiche and hazelnut crumb.
418 00:23:03,799 00:23:05,200 Who made this? That's me. Who made this? That's me.
419 00:23:05,400 00:23:07,000 Oh, Jacinta. Oh, Jacinta.
420 00:23:08,319 00:23:11,200 What I loved about this is that you considered texture, What I loved about this is that you considered texture,
421 00:23:11,400 00:23:12,839 you considered flavour balance. you considered flavour balance.
422 00:23:13,039 00:23:15,440 I could see that you struggled with a few elements this evening, I could see that you struggled with a few elements this evening,
423 00:23:15,640 00:23:18,559 but, you know what, you got something on the pass that was delicious. but, you know what, you got something on the pass that was delicious.
424 00:23:18,759 00:23:20,599 Despite the challenges this week, Despite the challenges this week,
425 00:23:20,799 00:23:22,319 I've had the best time, I've had the best time,
426 00:23:22,519 00:23:25,200 and to be in the company of these guys has just been great. and to be in the company of these guys has just been great.
427 00:23:25,400 00:23:26,920 And yourselves. Thank you. And yourselves. Thank you.
428 00:23:27,119 00:23:29,200 Well, obviously this one is yours, Yolaine. Well, obviously this one is yours, Yolaine.
429 00:23:29,400 00:23:30,599 It is mine, yeah. It is mine, yeah.
430 00:23:30,799 00:23:34,559 I can see why this is your mother's favourite recipe. I can see why this is your mother's favourite recipe.
431 00:23:34,759 00:23:37,359 I can see that she would be extremely proud of you, I can see that she would be extremely proud of you,
432 00:23:37,559 00:23:41,079 because this shows such technique and such love. because this shows such technique and such love.
433 00:23:41,279 00:23:44,759 Thank you, and I am... I am proud because I did what I could. Thank you, and I am... I am proud because I did what I could.
434 00:23:44,960 00:23:46,039 Guess what? Guess what?
435 00:23:47,640 00:23:50,119 Tomorrow night, you are going face to face Tomorrow night, you are going face to face
436 00:23:50,319 00:23:52,440 with head chef Jo from Bistro Rex with head chef Jo from Bistro Rex
437 00:23:52,640 00:23:54,160 in the final! in the final!
438 00:23:57,279 00:24:00,240 Now there's only one thing to do - dessert is served! Now there's only one thing to do - dessert is served!
439 00:24:00,440 00:24:02,279 (CHEERING) (CHEERING)
440 00:24:03,319 00:24:05,319 Oh, well done, Mish! Oh, well done, Mish!
441 00:24:06,880 00:24:07,799 Very good. Very good.
442 00:24:08,000 00:24:09,759 YOLAINE: Look at the pastry. YOLAINE: Look at the pastry.
443 00:24:12,599 00:24:14,599 MAEVE O'MEARA: Next time on The Chefs' Line, MAEVE O'MEARA: Next time on The Chefs' Line,
444 00:24:15,759 00:24:17,400 ..the pressure is on in the kitchen... ..the pressure is on in the kitchen...
445 00:24:17,599 00:24:18,880 JO: Beautiful. JO: Beautiful.
446 00:24:19,079 00:24:20,519 ..for the best cassoulet. ..for the best cassoulet.
447 00:24:20,720 00:24:22,640 MARK OLIVE: Sounds crunchy. Yeah, it's good. MARK OLIVE: Sounds crunchy. Yeah, it's good.
448 00:24:22,839 00:24:27,799 But who will win French week - head chef Jo or home cook Yolaine? But who will win French week - head chef Jo or home cook Yolaine?
449 00:24:28,000 00:24:29,839 Are you getting worried, Jo? Are you getting worried, Jo?
450 00:24:30,039 00:24:32,519 I'm on fire over here, Yolaine! I'm on fire over here, Yolaine!