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1 00:00:01,040 00:00:03,360 MAEVE O'MEARA: It's French Week on The Chefs' Line. MAEVE O'MEARA: It's French Week on The Chefs' Line.
2 00:00:03,560 00:00:04,440 Yeah, that's good. Yeah, that's good.
3 00:00:04,640 00:00:07,200 And tonight, for our French cooking final... And tonight, for our French cooking final...
4 00:00:07,400 00:00:08,800 Cook away, little guy, cook away. Cook away, little guy, cook away.
5 00:00:09,000 00:00:11,400 ..it's the hearty, meaty cassoulet. ..it's the hearty, meaty cassoulet.
6 00:00:11,600 00:00:13,640 I'm getting hungry. We're hungry, Chef! I'm getting hungry. We're hungry, Chef!
7 00:00:13,840 00:00:14,880 (LAUGHS) (LAUGHS)
8 00:00:15,080 00:00:19,240 A French country classic, cassoulet is traditionally made with pork, A French country classic, cassoulet is traditionally made with pork,
9 00:00:19,440 00:00:22,680 sausages and duck, beans and vegetables, sausages and duck, beans and vegetables,
10 00:00:22,880 00:00:25,320 and accompanied with a fresh salad. and accompanied with a fresh salad.
11 00:00:25,520 00:00:27,280 Hopefully, that's not your secret ingredient. Hopefully, that's not your secret ingredient.
12 00:00:27,480 00:00:28,760 Well, it's one of them. Well, it's one of them.
13 00:00:28,960 00:00:31,040 All week, home cook Yolaine All week, home cook Yolaine
14 00:00:31,240 00:00:33,400 has been pitting her French cooking skills... has been pitting her French cooking skills...
15 00:00:33,600 00:00:35,360 Well done, Yolaine. Well done! Well done, Yolaine. Well done!
16 00:00:35,560 00:00:38,800 ..against hatted Sydney restaurant, Bistro Rex... ..against hatted Sydney restaurant, Bistro Rex...
17 00:00:39,000 00:00:40,640 JO: It's very, very, very French. JO: It's very, very, very French.
18 00:00:40,840 00:00:43,160 ..in a competition that escalated in difficulty, ..in a competition that escalated in difficulty,
19 00:00:43,360 00:00:45,120 starting with the apprentice chef, starting with the apprentice chef,
20 00:00:45,320 00:00:46,800 and ending tonight and ending tonight
21 00:00:47,000 00:00:50,320 with the final stop in their chefs' line, Head Chef Jo. with the final stop in their chefs' line, Head Chef Jo.
22 00:00:50,520 00:00:52,680 Are you getting worried, Jo? Are you getting worried, Jo?
23 00:00:52,880 00:00:55,360 I'm on fire over here, Yolaine. I'm on fire over here, Yolaine.
24 00:00:55,560 00:01:01,840 But whose cassoulet will win French Week on The Chefs' Line? But whose cassoulet will win French Week on The Chefs' Line?
25 00:01:07,520 00:01:10,160 Welcome to The Chefs' Line kitchen! Welcome to The Chefs' Line kitchen!
26 00:01:12,920 00:01:14,960 Tonight, we're cooking a dish Tonight, we're cooking a dish
27 00:01:15,160 00:01:17,440 from the heart of the French countryside. from the heart of the French countryside.
28 00:01:17,640 00:01:18,920 Cassoulet! Cassoulet!
29 00:01:19,120 00:01:21,880 Yolaine, all that stands between you and being crowned Yolaine, all that stands between you and being crowned
30 00:01:22,080 00:01:23,600 the winner of French Week, the winner of French Week,
31 00:01:23,800 00:01:27,320 is head chef Jo from hatted restaurant Bistro Rex. is head chef Jo from hatted restaurant Bistro Rex.
32 00:01:27,520 00:01:30,520 Head chef Jo, are you excited to finally step up to the bench? Head chef Jo, are you excited to finally step up to the bench?
33 00:01:30,720 00:01:32,640 I am. It's my turn now. I am. It's my turn now.
34 00:01:32,840 00:01:34,640 Have you been impressed with Yolaine this week? Have you been impressed with Yolaine this week?
35 00:01:34,840 00:01:38,680 I have. She's put in 110% every cook. I have. She's put in 110% every cook.
36 00:01:38,880 00:01:40,800 Yolaine, congratulations on making it Yolaine, congratulations on making it
37 00:01:41,000 00:01:43,040 all the way to the end of The Chefs' Line. all the way to the end of The Chefs' Line.
38 00:01:43,240 00:01:47,120 No easy task. It certainly wasn't, no. No easy task. It certainly wasn't, no.
39 00:01:47,320 00:01:49,680 Tonight's blind judge will be Dan. Tonight's blind judge will be Dan.
40 00:01:50,880 00:01:55,440 Well, good luck to you both. May the heartiest cassoulet win! Well, good luck to you both. May the heartiest cassoulet win!
41 00:01:56,760 00:02:00,600 Yolaine, any final words to Head Chef Jo? Yolaine, any final words to Head Chef Jo?
42 00:02:02,000 00:02:05,200 (SPEAKS FRENCH) (SPEAKS FRENCH)
43 00:02:05,400 00:02:07,560 Good luck and may the best cassoulet win. Good luck and may the best cassoulet win.
44 00:02:07,760 00:02:09,400 (LAUGHS) (LAUGHS)
45 00:02:09,600 00:02:10,960 Good luck, Yolaine. Good luck, Yolaine.
46 00:02:11,160 00:02:15,120 You only have 90 minutes to serve up your best cassoulet. You only have 90 minutes to serve up your best cassoulet.
47 00:02:15,320 00:02:16,360 Let's cook! Let's cook!
48 00:02:16,560 00:02:17,920 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
49 00:02:18,120 00:02:20,000 Go, Joey! Go, Joey!
50 00:02:20,200 00:02:23,680 You've got 89 minutes left! (LAUGHS) You've got 89 minutes left! (LAUGHS)
51 00:02:25,480 00:02:26,840 JO: Thanks, Mish! JO: Thanks, Mish!
52 00:02:27,040 00:02:28,840 MARK OLIVE: Melissa, cassoulet. MARK OLIVE: Melissa, cassoulet.
53 00:02:29,040 00:02:32,760 Just imagine this amazing pot of pork and sausage, Just imagine this amazing pot of pork and sausage,
54 00:02:32,960 00:02:35,560 confit duck legs... Oh, stop. confit duck legs... Oh, stop.
55 00:02:35,760 00:02:36,880 Oh, cassoulet! Oh, cassoulet!
56 00:02:37,080 00:02:40,240 As long as there are beans - beans are such a humble ingredient, As long as there are beans - beans are such a humble ingredient,
57 00:02:40,440 00:02:42,560 but they do add a lot of body to the dish but they do add a lot of body to the dish
58 00:02:42,760 00:02:45,200 and the texture of these beans is super, super important. and the texture of these beans is super, super important.
59 00:02:45,400 00:02:48,040 It could come down to tiny little beans. It could come down to tiny little beans.
60 00:02:50,320 00:02:51,760 YOLAINE: I'm making duck cassoulet YOLAINE: I'm making duck cassoulet
61 00:02:51,960 00:02:55,080 with orange, apple and hazelnut salad. with orange, apple and hazelnut salad.
62 00:02:56,120 00:02:57,920 Cassoulet is quite a heavy dish. Cassoulet is quite a heavy dish.
63 00:02:58,120 00:03:01,880 It's something that I probably wouldn't eat outside of France. It's something that I probably wouldn't eat outside of France.
64 00:03:02,080 00:03:04,480 YOLAINE: What do you like about mum's cooking? YOLAINE: What do you like about mum's cooking?
65 00:03:04,680 00:03:06,720 It's tasty! It's tasty!
66 00:03:06,920 00:03:09,400 I'm originally from Orleans in France. I'm originally from Orleans in France.
67 00:03:09,600 00:03:13,560 My biggest influence in cooking French food are my parents. My biggest influence in cooking French food are my parents.
68 00:03:13,760 00:03:17,840 As far as I can remember, food, dishes, meals, flavours, As far as I can remember, food, dishes, meals, flavours,
69 00:03:18,040 00:03:19,800 are just embedded in my memory. are just embedded in my memory.
70 00:03:20,000 00:03:22,440 The first thing I do is grab my duck The first thing I do is grab my duck
71 00:03:22,640 00:03:24,400 because it's going to take the longest. because it's going to take the longest.
72 00:03:24,600 00:03:27,000 It's been marinating in the salt rub. It's been marinating in the salt rub.
73 00:03:27,200 00:03:30,800 I wash off all the salt rub that it's been curing in overnight I wash off all the salt rub that it's been curing in overnight
74 00:03:31,000 00:03:33,320 because I don't want too much salt. because I don't want too much salt.
75 00:03:33,520 00:03:36,800 The duck leg, it's going to be the star of my show. The duck leg, it's going to be the star of my show.
76 00:03:37,000 00:03:40,040 I'm going to do it in a bit of a different way in the pressure cooker. I'm going to do it in a bit of a different way in the pressure cooker.
77 00:03:40,240 00:03:42,560 Duck that has been cooked in the pressure cooker, Duck that has been cooked in the pressure cooker,
78 00:03:42,760 00:03:44,920 when you take a fork, it should really sort of shred. when you take a fork, it should really sort of shred.
79 00:03:45,120 00:03:47,480 I'm really hoping that this is a great trick I'm really hoping that this is a great trick
80 00:03:47,680 00:03:50,400 and that Dan just can't tell how this duck has been cooked. and that Dan just can't tell how this duck has been cooked.
81 00:03:51,640 00:03:54,320 So, to make the duck, put it straight into a dry hot pan. So, to make the duck, put it straight into a dry hot pan.
82 00:03:54,520 00:03:58,320 I render the fat and I get a little bit of crispiness on that skin, I render the fat and I get a little bit of crispiness on that skin,
83 00:03:58,520 00:04:01,160 which will give it flavour. which will give it flavour.
84 00:04:01,360 00:04:04,160 And then I transfer it straightaway into the pressure cooker. And then I transfer it straightaway into the pressure cooker.
85 00:04:04,360 00:04:06,640 This is beer, white beer. This is beer, white beer.
86 00:04:06,840 00:04:10,680 Beer, it's got that light, yeasty flavour which will be great Beer, it's got that light, yeasty flavour which will be great
87 00:04:10,880 00:04:14,760 against the saltiness of my duck which has been cured. against the saltiness of my duck which has been cured.
88 00:04:14,960 00:04:17,800 Add a bit of water, and then this is game on. Add a bit of water, and then this is game on.
89 00:04:18,000 00:04:20,800 Yolaine, have you got your duck legs in the pressure cooker? Yolaine, have you got your duck legs in the pressure cooker?
90 00:04:21,000 00:04:24,160 They're cooking with some beer. Whoa! They're cooking with some beer. Whoa!
91 00:04:24,360 00:04:25,840 Using Jo's favourite thing. Using Jo's favourite thing.
92 00:04:26,040 00:04:28,160 JO: I know! I'm getting worried, Yolaine! JO: I know! I'm getting worried, Yolaine!
93 00:04:28,360 00:04:30,240 Hopefully that's not your secret ingredient. Hopefully that's not your secret ingredient.
94 00:04:30,440 00:04:32,240 Well, it's one of them. Well, it's one of them.
95 00:04:32,440 00:04:35,320 The beans need to go in very quickly as well. The beans need to go in very quickly as well.
96 00:04:35,520 00:04:37,040 They have been soaked overnight, They have been soaked overnight,
97 00:04:37,240 00:04:38,840 I'm not sure how long they're going to take. I'm not sure how long they're going to take.
98 00:04:39,040 00:04:42,280 I throw in duck bones once I've de-boned the legs, I throw in duck bones once I've de-boned the legs,
99 00:04:42,480 00:04:46,200 an onion with some cloves and a garlic clove. an onion with some cloves and a garlic clove.
100 00:04:47,400 00:04:49,040 MICHELLE: What are you going to cook first, Jo? MICHELLE: What are you going to cook first, Jo?
101 00:04:49,240 00:04:50,840 Pork belly. Yep. Pork belly. Yep.
102 00:04:51,040 00:04:54,360 Tonight, I'm cooking a cassoulet with a green leaf salad. Tonight, I'm cooking a cassoulet with a green leaf salad.
103 00:04:54,560 00:04:56,960 Starting off, I'm just getting my beans on. Starting off, I'm just getting my beans on.
104 00:04:57,160 00:05:00,240 Count your beans. (LAUGHS) Count your beans. (LAUGHS)
105 00:05:00,440 00:05:05,680 It's a braise of pork belly, pork neck, Toulouse sausage, It's a braise of pork belly, pork neck, Toulouse sausage,
106 00:05:05,880 00:05:08,840 duck confit with beans and vegetables. duck confit with beans and vegetables.
107 00:05:09,040 00:05:12,480 I always had a love of food and cooking, from a very early age. I always had a love of food and cooking, from a very early age.
108 00:05:12,680 00:05:16,000 My father was market gardener, so we grew tomatoes. My father was market gardener, so we grew tomatoes.
109 00:05:16,200 00:05:18,200 My personal cooking philosophy - My personal cooking philosophy -
110 00:05:18,400 00:05:21,240 try to use the best ingredient that I can source. try to use the best ingredient that I can source.
111 00:05:22,440 00:05:25,480 So, then I start the braise with the pork belly. So, then I start the braise with the pork belly.
112 00:05:25,680 00:05:27,600 That is flavour! That is flavour!
113 00:05:27,800 00:05:31,160 Starting off, I'm sealing off all the meat in the duck fat. Starting off, I'm sealing off all the meat in the duck fat.
114 00:05:31,360 00:05:36,000 Once the pork was out, that goes in the oven for roasting. Once the pork was out, that goes in the oven for roasting.
115 00:05:36,200 00:05:39,400 Smells good already, Jo. Thanks, D! Smells good already, Jo. Thanks, D!
116 00:05:39,600 00:05:43,120 OK, so I've got some pork neck cut into some little steaks. OK, so I've got some pork neck cut into some little steaks.
117 00:05:44,240 00:05:48,160 At this stage, I don't want to add too much salt to the dish, At this stage, I don't want to add too much salt to the dish,
118 00:05:48,360 00:05:50,400 just a little bit of pepper is all I want. just a little bit of pepper is all I want.
119 00:05:52,400 00:05:54,400 They're very quiet, the guys on the bench at the moment. They're very quiet, the guys on the bench at the moment.
120 00:05:54,600 00:05:56,720 We... we... we're taking the opportunity to learn, Chef. We... we... we're taking the opportunity to learn, Chef.
121 00:05:56,920 00:06:00,160 We're giving you space. We know you like your space down there. We're giving you space. We know you like your space down there.
122 00:06:00,360 00:06:02,400 Thank you guys, thank you. Thank you guys, thank you.
123 00:06:02,600 00:06:05,720 I then started browning all the sausages. I then started browning all the sausages.
124 00:06:05,920 00:06:09,360 I am sitting with three winners, you won each of your challenges. I am sitting with three winners, you won each of your challenges.
125 00:06:09,560 00:06:11,480 Congratulations. Thank you. Congratulations. Thank you.
126 00:06:11,680 00:06:13,880 Do you think that the challenge will be difficult - Do you think that the challenge will be difficult -
127 00:06:14,080 00:06:16,400 to achieve that depth of flavour in 90 minutes? to achieve that depth of flavour in 90 minutes?
128 00:06:16,600 00:06:20,600 Definitely, again, it is slow and steady wins the race Definitely, again, it is slow and steady wins the race
129 00:06:20,800 00:06:22,880 with this pot of goodness. with this pot of goodness.
130 00:06:23,080 00:06:24,600 There's about 55 minutes to go There's about 55 minutes to go
131 00:06:24,800 00:06:27,240 and you can let Jo know any time you like. and you can let Jo know any time you like.
132 00:06:27,440 00:06:31,640 Jo and Yolaine, 55 minutes to go. Jo and Yolaine, 55 minutes to go.
133 00:06:37,080 00:06:39,600 YOLAINE: Because my duck is safely into the pressure cooker, YOLAINE: Because my duck is safely into the pressure cooker,
134 00:06:39,800 00:06:43,360 I go back to the same pan and I fry the kaiserfleisch I go back to the same pan and I fry the kaiserfleisch
135 00:06:43,560 00:06:45,120 and the Toulouse sausage. and the Toulouse sausage.
136 00:06:45,320 00:06:50,600 Kaiserfleisch is like a smoky, bacony, pancetta. Kaiserfleisch is like a smoky, bacony, pancetta.
137 00:06:50,800 00:06:52,000 Flavour, flavour, flavour. Flavour, flavour, flavour.
138 00:06:52,200 00:06:54,320 The Toulouse sausages, they're a pork sausage The Toulouse sausages, they're a pork sausage
139 00:06:54,520 00:06:56,360 which are very traditional to a cassoulet, which are very traditional to a cassoulet,
140 00:06:56,560 00:06:58,200 but they can't be falling apart, but they can't be falling apart,
141 00:06:58,400 00:07:00,120 otherwise you won't be able to find them in that. otherwise you won't be able to find them in that.
142 00:07:00,320 00:07:02,920 She's got a pressure cooker down that way. She's got a pressure cooker down that way.
143 00:07:03,120 00:07:07,400 Eh? That's... that's what I'm feeling - pressure. Eh? That's... that's what I'm feeling - pressure.
144 00:07:07,600 00:07:10,000 I browned off all the confited duck. I browned off all the confited duck.
145 00:07:10,200 00:07:13,960 Duck gives the cassoulet a different flavour and a different texture. Duck gives the cassoulet a different flavour and a different texture.
146 00:07:14,160 00:07:16,560 Next, I set them aside. Next, I set them aside.
147 00:07:17,600 00:07:20,280 It's a lot of meat. Is all your meat gonna fit in that pot, Jo? It's a lot of meat. Is all your meat gonna fit in that pot, Jo?
148 00:07:20,480 00:07:22,080 Yeah. Yeah! Yeah. Yeah!
149 00:07:23,560 00:07:26,920 After that, I put the veal stock into the pot, After that, I put the veal stock into the pot,
150 00:07:27,120 00:07:29,920 then I started cutting all my mirepoix, my vegetables. then I started cutting all my mirepoix, my vegetables.
151 00:07:30,120 00:07:32,840 All the vegies are going into here. All the vegies are going into here.
152 00:07:33,040 00:07:36,640 Now, I'm just, uh, sweating off all my vegetables Now, I'm just, uh, sweating off all my vegetables
153 00:07:36,840 00:07:38,680 in all the meat juices and the duck fat. in all the meat juices and the duck fat.
154 00:07:38,880 00:07:40,360 Your beans ready, Jo? Your beans ready, Jo?
155 00:07:43,200 00:07:44,080 Not yet. Not yet.
156 00:07:44,280 00:07:48,280 The more I tasted them, you know, they weren't going anywhere. The more I tasted them, you know, they weren't going anywhere.
157 00:07:48,480 00:07:51,680 I needed to leave the beans cooking for a bit longer I needed to leave the beans cooking for a bit longer
158 00:07:51,880 00:07:54,240 but I just didn't have that luxury of time. but I just didn't have that luxury of time.
159 00:07:54,440 00:07:56,560 I put them into the pot. I put them into the pot.
160 00:07:56,760 00:07:58,040 What have you got in the pot, Jo? What have you got in the pot, Jo?
161 00:07:58,240 00:07:59,520 Pork neck. Pork neck.
162 00:07:59,720 00:08:03,760 The bouquet garni, which is bay, parsley and thyme, The bouquet garni, which is bay, parsley and thyme,
163 00:08:03,960 00:08:06,240 add that in, start that cooking. add that in, start that cooking.
164 00:08:06,440 00:08:08,040 What beans are you using, Jo? What beans are you using, Jo?
165 00:08:08,240 00:08:10,480 Oh, I'm using the Great Northern beans, Yolaine. Oh, I'm using the Great Northern beans, Yolaine.
166 00:08:10,680 00:08:12,880 Ah, me too! Great minds alike. Ah, me too! Great minds alike.
167 00:08:13,080 00:08:14,480 Yeah. Yeah.
168 00:08:14,720 00:08:19,160 Jo. You're cooking me dinner tonight, are you? I am. (LAUGHS) Jo. You're cooking me dinner tonight, are you? I am. (LAUGHS)
169 00:08:19,360 00:08:21,400 This looks really good, Jo. Smells fantastic. This looks really good, Jo. Smells fantastic.
170 00:08:21,640 00:08:23,840 Good. What's gonna be important about this dish? Good. What's gonna be important about this dish?
171 00:08:24,040 00:08:26,880 Preparation is not that difficult. Preparation is not that difficult.
172 00:08:27,080 00:08:29,360 It's just having enough... getting it done early enough It's just having enough... getting it done early enough
173 00:08:29,560 00:08:31,720 to cook everything in time. to cook everything in time.
174 00:08:37,720 00:08:40,080 MAEVE O'MEARA: Tonight, on The Chefs' Line, MAEVE O'MEARA: Tonight, on The Chefs' Line,
175 00:08:40,280 00:08:44,000 we're taking on the mighty French stew, cassoulet. we're taking on the mighty French stew, cassoulet.
176 00:08:44,200 00:08:48,440 Home cook Yolaine is making a dish inspired by the south of France... Home cook Yolaine is making a dish inspired by the south of France...
177 00:08:48,640 00:08:51,320 My duck legs are cooking in beer in this little guy. My duck legs are cooking in beer in this little guy.
178 00:08:51,520 00:08:52,760 Ah, I was just about to ask you. Ah, I was just about to ask you.
179 00:08:52,960 00:08:55,080 So, you're not using confited duck legs? So, you're not using confited duck legs?
180 00:08:55,280 00:08:57,000 This is my version of confit duck. This is my version of confit duck.
181 00:08:57,200 00:09:01,400 ..and is using a pressure cooker to cook her duck in white beer... ..and is using a pressure cooker to cook her duck in white beer...
182 00:09:02,640 00:09:04,120 Are you getting worried, Jo? Are you getting worried, Jo?
183 00:09:04,320 00:09:06,560 I'm on fire over here, Yolaine! I'm on fire over here, Yolaine!
184 00:09:06,760 00:09:09,440 ..while head chef Jo is sticking to ..while head chef Jo is sticking to
185 00:09:09,640 00:09:12,480 Bistro Rex's more traditional cassoulet, Bistro Rex's more traditional cassoulet,
186 00:09:12,680 00:09:14,520 featuring confit duck. featuring confit duck.
187 00:09:14,720 00:09:17,400 Tonight's judge, Dan, will be picking the winning plate Tonight's judge, Dan, will be picking the winning plate
188 00:09:17,600 00:09:20,600 without knowing who has prepared which dish. without knowing who has prepared which dish.
189 00:09:20,800 00:09:22,720 And this can get a tiny bit longer. And this can get a tiny bit longer.
190 00:09:22,920 00:09:26,560 One of the most important things to execute well in a cassoulet One of the most important things to execute well in a cassoulet
191 00:09:26,760 00:09:27,800 is the meat. is the meat.
192 00:09:28,000 00:09:30,800 It's got to be nice and soft, really well cooked. It's got to be nice and soft, really well cooked.
193 00:09:31,000 00:09:33,040 And the beans are really important. And the beans are really important.
194 00:09:33,240 00:09:35,000 The beans need to be nicely cooked as well. The beans need to be nicely cooked as well.
195 00:09:35,200 00:09:36,280 They can't be too firm. They can't be too firm.
196 00:09:36,480 00:09:38,920 They soak up all those delicious meat juices They soak up all those delicious meat juices
197 00:09:39,120 00:09:41,120 and make the cassoulet so delicious. and make the cassoulet so delicious.
198 00:09:41,320 00:09:44,720 MELISSA LEONG: There's about 45 minutes, ladies. MELISSA LEONG: There's about 45 minutes, ladies.
199 00:09:44,920 00:09:46,520 45. Halfway point. 45. Halfway point.
200 00:09:46,720 00:09:48,680 JO: Yep. JO: Yep.
201 00:09:50,880 00:09:52,160 Borderline? Borderline?
202 00:09:53,320 00:09:55,080 They're just not there. They're just not there.
203 00:09:56,120 00:09:57,840 Flavour's good. Flavour's good.
204 00:09:59,320 00:10:00,880 I'm getting nervous because Yolaine, I'm getting nervous because Yolaine,
205 00:10:01,080 00:10:02,760 look how controlled she is over there. look how controlled she is over there.
206 00:10:02,960 00:10:05,920 So, duck fat, I'm going to need this next. So, duck fat, I'm going to need this next.
207 00:10:06,120 00:10:09,800 I know that my duck is safe and that my beans are cooking. I know that my duck is safe and that my beans are cooking.
208 00:10:10,000 00:10:11,280 So, to make the stew, So, to make the stew,
209 00:10:11,480 00:10:14,720 I saute the onion until they're transparent, in the duck fat. I saute the onion until they're transparent, in the duck fat.
210 00:10:14,920 00:10:19,440 Then I add garlic, carrot, herbs. Then I add garlic, carrot, herbs.
211 00:10:19,640 00:10:21,040 I deglaze with red wine. I deglaze with red wine.
212 00:10:21,240 00:10:22,760 About 100 grams. About 100 grams.
213 00:10:24,560 00:10:29,200 I add in my tomato paste, cherry tomatoes... I add in my tomato paste, cherry tomatoes...
214 00:10:31,080 00:10:32,680 ..beef stock. ..beef stock.
215 00:10:32,880 00:10:35,120 I need to return this meat. I need to return this meat.
216 00:10:36,160 00:10:38,360 Uh, piment d'espelette, which is a spice Uh, piment d'espelette, which is a spice
217 00:10:38,560 00:10:41,000 from, um, the south-west of France. from, um, the south-west of France.
218 00:10:41,200 00:10:43,600 Espelette is quite common over there and they put it everywhere Espelette is quite common over there and they put it everywhere
219 00:10:43,800 00:10:45,720 and, um, this is my favourite spice. and, um, this is my favourite spice.
220 00:10:45,920 00:10:50,000 Espelette pepper goes in, smells incredible. Espelette pepper goes in, smells incredible.
221 00:10:50,200 00:10:55,320 Once my stew has started to bubble, I'm ready to add the beans. Once my stew has started to bubble, I'm ready to add the beans.
222 00:10:58,840 00:11:00,280 Nearly done. Nearly done.
223 00:11:00,480 00:11:02,840 How are your beans going, Jo? How are your beans going, Jo?
224 00:11:03,040 00:11:04,960 Yeah, they're not cooking. How are your beans going? Yeah, they're not cooking. How are your beans going?
225 00:11:05,160 00:11:06,640 They're cooking. They're cooking.
226 00:11:06,840 00:11:07,920 I'm feeling loads of pressure. I'm feeling loads of pressure.
227 00:11:08,120 00:11:12,360 If these beans don't cook, the cassoulet can't be finished. If these beans don't cook, the cassoulet can't be finished.
228 00:11:12,560 00:11:14,120 So, I'm going to drain these beans now So, I'm going to drain these beans now
229 00:11:14,320 00:11:16,600 and I'm going to add them to this broth. and I'm going to add them to this broth.
230 00:11:21,280 00:11:23,280 They're going to absorb all the juice. They're going to absorb all the juice.
231 00:11:23,480 00:11:26,120 So, the longer they get in the sauce, the better. So, the longer they get in the sauce, the better.
232 00:11:26,320 00:11:28,800 I'm starting to stress out now about my beans. I'm starting to stress out now about my beans.
233 00:11:29,000 00:11:30,760 (EXHALES SHARPLY) (EXHALES SHARPLY)
234 00:11:30,960 00:11:32,520 Sometimes, when you buy beans, Sometimes, when you buy beans,
235 00:11:32,720 00:11:35,800 if they've been sitting on the store shelf for a while, if they've been sitting on the store shelf for a while,
236 00:11:36,000 00:11:37,920 they take a little bit longer to cook. they take a little bit longer to cook.
237 00:11:38,120 00:11:40,440 Come on, little beans. Come on, beanies. Come on, little beans. Come on, beanies.
238 00:11:40,680 00:11:44,440 Yeah, walk away from the beans. They'll cook faster. I want to look at your beans! Yeah, walk away from the beans. They'll cook faster. I want to look at your beans!
239 00:11:44,640 00:11:46,520 Well, you don't want to overcook them, obviously, Well, you don't want to overcook them, obviously,
240 00:11:46,720 00:11:48,480 but, you know, you want to have them tender. but, you know, you want to have them tender.
241 00:11:48,680 00:11:51,680 Yeah, definitely. I'd rather overcook than undercook them. Yeah, definitely. I'd rather overcook than undercook them.
242 00:11:51,880 00:11:54,320 I've got to get back to my bench. Yeah, go back to your beans. I've got to get back to my bench. Yeah, go back to your beans.
243 00:11:54,520 00:11:56,280 How's your belly going? Looking good. How's your belly going? Looking good.
244 00:11:56,480 00:11:59,760 When the pork belly was cooked, I brought that out to rest. When the pork belly was cooked, I brought that out to rest.
245 00:12:00,000 00:12:04,400 Oh, look at that! (WHISTLES) Beautiful! Oh, look at that! (WHISTLES) Beautiful!
246 00:12:04,600 00:12:06,040 Beautiful! Beautiful!
247 00:12:06,240 00:12:08,280 The pork belly was cooked perfectly. The pork belly was cooked perfectly.
248 00:12:08,520 00:12:12,520 Sounds crunchy. Yeah, it's good. Looks good. Sounds crunchy. Yeah, it's good. Looks good.
249 00:12:12,720 00:12:15,560 Every piece of, um, meat in there gives... Every piece of, um, meat in there gives...
250 00:12:15,760 00:12:18,480 ..it's there for a different flavour and a different texture. ..it's there for a different flavour and a different texture.
251 00:12:18,680 00:12:20,440 Beautiful! Beautiful!
252 00:12:20,640 00:12:22,720 I don't think I've forgotten anything so far that was... I don't think I've forgotten anything so far that was...
253 00:12:22,920 00:12:23,960 Oh... Ooh! Oh... Ooh!
254 00:12:24,160 00:12:26,480 Look at that! Yay! Look at that! Yay!
255 00:12:26,680 00:12:28,160 Once that pressure cooker is finished, Once that pressure cooker is finished,
256 00:12:28,360 00:12:31,560 I'm nervous because I smell a smell and I'm not sure. I'm nervous because I smell a smell and I'm not sure.
257 00:12:31,760 00:12:34,600 Is it burnt? Like, what's going on in there? Is it burnt? Like, what's going on in there?
258 00:12:34,800 00:12:36,800 (BEEPING) (BEEPING)
259 00:12:37,840 00:12:39,560 (WHISPERS) Yeah... Yes! (WHISPERS) Yeah... Yes!
260 00:12:42,400 00:12:44,400 Has it worked? Has it worked?
261 00:12:44,600 00:12:47,520 Yes, yes, yes, yes. Yes, yes, yes, yes.
262 00:12:47,720 00:12:49,320 Yes! Yes!
263 00:12:49,520 00:12:50,800 Yes! Yes!
264 00:12:52,960 00:12:53,960 Mmm-mmm! Mmm-mmm!
265 00:12:54,160 00:12:57,320 It's melting in the mouth, it's pulling, it's... I'm happy. It's melting in the mouth, it's pulling, it's... I'm happy.
266 00:12:57,520 00:13:03,200 Now, what I need to do is transfer the leg of duck into my pan. Now, what I need to do is transfer the leg of duck into my pan.
267 00:13:03,400 00:13:04,680 You happy with how it's all going? You happy with how it's all going?
268 00:13:04,880 00:13:06,280 Um, I am, I am happy. Um, I am, I am happy.
269 00:13:06,480 00:13:08,880 Cover it with foil. In the oven. Cover it with foil. In the oven.
270 00:13:09,080 00:13:11,560 See you later, in half an hour. See you later, in half an hour.
271 00:13:11,760 00:13:14,080 Yeah, pork's good. Yeah? Yeah, pork's good. Yeah?
272 00:13:14,280 00:13:16,440 Looks tender. Pork is good. Looks tender. Pork is good.
273 00:13:16,640 00:13:17,960 The beans will be there. The beans will be there.
274 00:13:18,160 00:13:20,440 By the time we put them up, the beans will be there. By the time we put them up, the beans will be there.
275 00:13:24,760 00:13:25,840 (ALL LAUGH) (ALL LAUGH)
276 00:13:26,040 00:13:29,520 The initial... the initial taste then was, "Yay, it's great! The initial... the initial taste then was, "Yay, it's great!
277 00:13:29,720 00:13:31,920 "The flavour's great." And then I got a crunchy bean. "The flavour's great." And then I got a crunchy bean.
278 00:13:32,120 00:13:33,880 (LAUGHS) So, you know what? (LAUGHS) So, you know what?
279 00:13:35,800 00:13:38,040 You have to go in mate, you've gotta get... They've got to go in. You have to go in mate, you've gotta get... They've got to go in.
280 00:13:38,240 00:13:41,080 You've got to get the crust on it. Thanks, Mishy! You've got to get the crust on it. Thanks, Mishy!
281 00:13:42,280 00:13:43,960 So, when I put the cassoulet together, So, when I put the cassoulet together,
282 00:13:44,160 00:13:47,440 I put a little layer of beans and pork neck on the bottom. I put a little layer of beans and pork neck on the bottom.
283 00:13:47,640 00:13:49,440 Do you have enough room in that little...? Do you have enough room in that little...?
284 00:13:49,640 00:13:51,120 Yeah! Yeah!
285 00:13:51,320 00:13:52,960 Then I load in all my meats. Then I load in all my meats.
286 00:13:54,760 00:13:57,760 And then the breadcrumbs, which I've mixed with chopped parsley, And then the breadcrumbs, which I've mixed with chopped parsley,
287 00:13:57,960 00:14:00,200 and a little bit more duck fat on top, and a little bit more duck fat on top,
288 00:14:00,400 00:14:03,120 so they can go nice and golden brown. so they can go nice and golden brown.
289 00:14:05,520 00:14:08,440 And we are in. Whoo! And we are in. Whoo!
290 00:14:08,640 00:14:11,080 Jo, you finally got it in? It's in. Jo, you finally got it in? It's in.
291 00:14:11,280 00:14:12,480 With 12 minutes to go. With 12 minutes to go.
292 00:14:12,680 00:14:15,040 I just want it to get a nice crust on top. I just want it to get a nice crust on top.
293 00:14:15,240 00:14:17,040 Well, look, fingers crossed. Fingers crossed. Well, look, fingers crossed. Fingers crossed.
294 00:14:17,240 00:14:19,240 She's already starting on the salad, Yolaine. She's already starting on the salad, Yolaine.
295 00:14:19,480 00:14:21,240 Hmm? She's starting on the salad. Yeah. Hmm? She's starting on the salad. Yeah.
296 00:14:21,440 00:14:24,600 YOLAINE: The salad is meant to be a burst of freshness. YOLAINE: The salad is meant to be a burst of freshness.
297 00:14:24,800 00:14:31,720 So, my salad has got some frisee, some witlof, apple, orange segment, So, my salad has got some frisee, some witlof, apple, orange segment,
298 00:14:31,920 00:14:33,920 a French vinaigrette. a French vinaigrette.
299 00:14:34,120 00:14:35,640 It is an experience by itself. It is an experience by itself.
300 00:14:35,840 00:14:38,560 It's nearly more important than the salad itself. It's nearly more important than the salad itself.
301 00:14:38,760 00:14:45,520 Always Dijon, garlic, some shallots, lots of herbs, Always Dijon, garlic, some shallots, lots of herbs,
302 00:14:45,720 00:14:47,680 and then the raspberry vinegar. and then the raspberry vinegar.
303 00:14:47,880 00:14:49,440 It's not just for oysters. It's not just for oysters.
304 00:14:49,640 00:14:53,400 It also makes a very, very nice salad dressing. It also makes a very, very nice salad dressing.
305 00:14:53,600 00:14:56,000 Raspberry dressing is very classic French. Raspberry dressing is very classic French.
306 00:14:56,200 00:15:00,520 We should use... we should do that for summer, raspberry dressing. We should use... we should do that for summer, raspberry dressing.
307 00:15:02,400 00:15:06,400 Name it after her. (LAUGHS) Yolaine special. Name it after her. (LAUGHS) Yolaine special.
308 00:15:06,600 00:15:08,560 And some olive oil. And some olive oil.
309 00:15:08,760 00:15:10,640 I make a mean salad dressing. I make a mean salad dressing.
310 00:15:10,840 00:15:13,360 Right, I've got to make a meaner salad dressing. Right, I've got to make a meaner salad dressing.
311 00:15:13,560 00:15:16,000 (ALL LAUGH) (ALL LAUGH)
312 00:15:16,200 00:15:18,080 French eschalots, red-wine vinegar, French eschalots, red-wine vinegar,
313 00:15:18,280 00:15:20,280 salt and pepper, salt and pepper,
314 00:15:20,480 00:15:23,800 Dijon mustard, olive oil. Dijon mustard, olive oil.
315 00:15:24,000 00:15:26,560 With the leaf salad, simple leaves with a nice dressing. With the leaf salad, simple leaves with a nice dressing.
316 00:15:26,760 00:15:29,960 The salad will cut the richness of the, um... The salad will cut the richness of the, um...
317 00:15:30,160 00:15:32,320 ..the flavours coming through in the cassoulet. ..the flavours coming through in the cassoulet.
318 00:15:32,520 00:15:34,120 Final... Coming down to final five minutes. Final... Coming down to final five minutes.
319 00:15:34,320 00:15:37,320 When I see that I've got only five minutes left, When I see that I've got only five minutes left,
320 00:15:37,520 00:15:38,960 I take off the foil I take off the foil
321 00:15:39,160 00:15:42,360 because now, I want the breadcrumb to crisp up. because now, I want the breadcrumb to crisp up.
322 00:15:44,680 00:15:48,880 OK, cook away, little guy, cook away. OK, cook away, little guy, cook away.
323 00:15:49,080 00:15:51,680 She must be crusting bread to go with hers. She must be crusting bread to go with hers.
324 00:15:51,920 00:15:54,680 Of course she is. That's French. She's French. Of course she is. That's French. She's French.
325 00:15:54,880 00:15:56,280 I'm just going to rub it I'm just going to rub it
326 00:15:56,480 00:15:59,000 with a little bit of garlic and some olive oil with a little bit of garlic and some olive oil
327 00:15:59,200 00:16:00,600 and then I'm going to chargrill it. and then I'm going to chargrill it.
328 00:16:00,800 00:16:02,360 Three minutes, everyone. Three minutes, everyone.
329 00:16:04,960 00:16:06,480 When I take it out of the oven, When I take it out of the oven,
330 00:16:06,680 00:16:08,680 I'm really happy with what I've produced. I'm really happy with what I've produced.
331 00:16:08,880 00:16:10,240 Smells good, Joey! Smells good, Joey!
332 00:16:15,400 00:16:18,640 Nice one, Cheffy! Nice one, Cheffy!
333 00:16:18,840 00:16:21,240 Go, Jo! Go, Jo!
334 00:16:22,760 00:16:24,720 You can do it! You can do it, girl. You can do it! You can do it, girl.
335 00:16:24,920 00:16:26,240 MELISSA LEONG: Go, Yolaine! MELISSA LEONG: Go, Yolaine!
336 00:16:26,440 00:16:29,280 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
337 00:16:29,480 00:16:32,320 Together! Wow. Together! Wow.
338 00:16:32,520 00:16:36,160 MARK OLIVE: Well done. MELISSA LEONG: Well done, both. MARK OLIVE: Well done. MELISSA LEONG: Well done, both.
339 00:16:39,440 00:16:41,880 JO: I was having trouble getting the beans to cook. JO: I was having trouble getting the beans to cook.
340 00:16:42,080 00:16:44,600 They may be a little under, so it's making me slightly nervous. They may be a little under, so it's making me slightly nervous.
341 00:16:44,800 00:16:48,680 I just hope the beans are cooked enough to bring... bring me home. I just hope the beans are cooked enough to bring... bring me home.
342 00:16:55,920 00:16:57,920 MAEVE O'MEARA: It's French Week on The Chefs' Line MAEVE O'MEARA: It's French Week on The Chefs' Line
343 00:16:58,120 00:17:02,320 and tonight, it's a mighty battle for the best cassoulet. and tonight, it's a mighty battle for the best cassoulet.
344 00:17:02,520 00:17:03,800 Beautiful! Beautiful!
345 00:17:04,000 00:17:08,520 Home cook Yolaine made a dish inspired by the south of France... Home cook Yolaine made a dish inspired by the south of France...
346 00:17:08,720 00:17:10,040 Oh... Ooh! Oh... Ooh!
347 00:17:10,240 00:17:13,440 ..and used a pressure cooker to cook her duck in white beer... ..and used a pressure cooker to cook her duck in white beer...
348 00:17:13,640 00:17:14,800 Pressure! Pressure!
349 00:17:15,000 00:17:16,320 You're in the pressure cooker, Jo. You're in the pressure cooker, Jo.
350 00:17:16,520 00:17:21,200 ..while head chef Jo created Bistro Rex's more traditional cassoulet, ..while head chef Jo created Bistro Rex's more traditional cassoulet,
351 00:17:21,400 00:17:23,160 featuring confit duck. featuring confit duck.
352 00:17:23,360 00:17:25,640 Now Dan must taste both dishes Now Dan must taste both dishes
353 00:17:25,840 00:17:27,560 and pick our French Week winner and pick our French Week winner
354 00:17:27,760 00:17:30,560 without knowing who cooked which dish. without knowing who cooked which dish.
355 00:17:31,680 00:17:33,440 Welcome back, Dan. Welcome back, Dan.
356 00:17:33,640 00:17:35,600 Look at this pair of classic cassoulets. Look at this pair of classic cassoulets.
357 00:17:35,800 00:17:38,360 They're both very pretty, very rustic. They're both very pretty, very rustic.
358 00:17:38,560 00:17:40,840 So, which one are you going to start off with? So, which one are you going to start off with?
359 00:17:41,040 00:17:42,720 Let's try this one. OK. Let's try this one. OK.
360 00:17:42,920 00:17:46,520 Dan, this is cassoulet with green leaf salad. Dan, this is cassoulet with green leaf salad.
361 00:17:48,200 00:17:51,160 DAN HONG: It's a beautiful cassoulet, nice crumbs over the top. DAN HONG: It's a beautiful cassoulet, nice crumbs over the top.
362 00:17:51,360 00:17:53,280 I can see that confit duck leg sticking out, I can see that confit duck leg sticking out,
363 00:17:53,480 00:17:55,760 some beautiful bits of sausage. some beautiful bits of sausage.
364 00:17:55,960 00:17:58,080 Toulouse sausage. This looks like a bit of pork. Toulouse sausage. This looks like a bit of pork.
365 00:17:58,280 00:17:59,600 What kind of pork is that? What kind of pork is that?
366 00:17:59,800 00:18:02,160 Pork neck and pork belly. Pork, pork, pork, Dan. Pork neck and pork belly. Pork, pork, pork, Dan.
367 00:18:02,360 00:18:06,440 Whoa! And then all sitting on these white beans. Whoa! And then all sitting on these white beans.
368 00:18:06,640 00:18:09,280 OK, I'm starting with the, uh, sausage. OK, I'm starting with the, uh, sausage.
369 00:18:12,640 00:18:15,440 Beautifully cooked duck - nice and tender. Beautifully cooked duck - nice and tender.
370 00:18:15,640 00:18:17,600 Look at that fall apart. Look at that fall apart.
371 00:18:17,800 00:18:20,240 A good cassoulet has to have confit duck. A good cassoulet has to have confit duck.
372 00:18:23,480 00:18:25,000 Mmm! Mmm!
373 00:18:26,400 00:18:29,040 Pork neck's beautiful and tender. Pork neck's beautiful and tender.
374 00:18:34,320 00:18:36,160 Try some of this salad. Try some of this salad.
375 00:18:40,480 00:18:42,160 We've got lots of different textures here. We've got lots of different textures here.
376 00:18:42,360 00:18:46,440 We've got the tenderness of that duck, tenderness of the pork neck. We've got the tenderness of that duck, tenderness of the pork neck.
377 00:18:46,640 00:18:50,200 And then you've got that texture of that nicely cooked Toulouse sausage. And then you've got that texture of that nicely cooked Toulouse sausage.
378 00:18:50,400 00:18:55,240 All those flavours have really combined to flavour these beans. All those flavours have really combined to flavour these beans.
379 00:18:55,440 00:18:57,280 The beans are a little bit al dente. The beans are a little bit al dente.
380 00:18:57,480 00:18:59,600 If they were a little bit softer, they could have soaked up If they were a little bit softer, they could have soaked up
381 00:18:59,800 00:19:01,160 even more of that juice even more of that juice
382 00:19:01,360 00:19:04,800 and really created that complexity in a good cassoulet. and really created that complexity in a good cassoulet.
383 00:19:05,000 00:19:07,800 The salad, it's the perfect foil for all this rich meat. The salad, it's the perfect foil for all this rich meat.
384 00:19:08,000 00:19:11,000 You need a fresh, crunchy, acidic salad You need a fresh, crunchy, acidic salad
385 00:19:11,200 00:19:14,800 to really cut all that fat that you get from the rich juices, to really cut all that fat that you get from the rich juices,
386 00:19:15,000 00:19:20,400 and this next one, better be pretty amazing in order to beat this one. and this next one, better be pretty amazing in order to beat this one.
387 00:19:23,120 00:19:27,600 MELISSA LEONG: This is duck cassoulet with orange, apple and hazelnut salad. MELISSA LEONG: This is duck cassoulet with orange, apple and hazelnut salad.
388 00:19:29,280 00:19:31,760 Well, it looks so inviting. Well, it looks so inviting.
389 00:19:31,960 00:19:34,680 Oh, wow, look at that, Oh, wow, look at that,
390 00:19:34,880 00:19:37,680 See that beautiful duck leg. See that beautiful duck leg.
391 00:19:37,880 00:19:39,000 Mm. Mm.
392 00:19:39,200 00:19:40,880 This one's a lot more simple. This one's a lot more simple.
393 00:19:41,080 00:19:42,600 It's just sort of the sausage and maybe... It's just sort of the sausage and maybe...
394 00:19:42,800 00:19:44,480 "Is this some lardons or something like that?" "Is this some lardons or something like that?"
395 00:19:44,680 00:19:47,520 Uh, there is kaiserfleisch and also some Toulouse sausage. Uh, there is kaiserfleisch and also some Toulouse sausage.
396 00:19:47,720 00:19:51,320 Bit of, uh, confit duck. Hello! I'm gonna take a bite. Bit of, uh, confit duck. Hello! I'm gonna take a bite.
397 00:19:54,200 00:19:55,520 MARK OLIVE: Oh, look at that. MARK OLIVE: Oh, look at that.
398 00:19:55,720 00:19:57,280 Very well-seasoned. Very well-seasoned.
399 00:19:57,480 00:19:59,640 There's an interesting twist with this particular dish. There's an interesting twist with this particular dish.
400 00:19:59,840 00:20:02,480 The duck in a cassoulet is usually confited. The duck in a cassoulet is usually confited.
401 00:20:02,680 00:20:05,880 This has been salted with aromats and then pressure-cooked with beer. This has been salted with aromats and then pressure-cooked with beer.
402 00:20:06,080 00:20:07,200 Wow! Wow!
403 00:20:07,400 00:20:10,880 So, the intended effect is a confit-like texture, So, the intended effect is a confit-like texture,
404 00:20:11,080 00:20:12,560 fall-apart, quite salty. fall-apart, quite salty.
405 00:20:12,760 00:20:13,680 Mmm! Mmm!
406 00:20:13,880 00:20:15,840 Well, that... that's what I call time management. Well, that... that's what I call time management.
407 00:20:16,040 00:20:18,240 It's very chef-like. Mm. It's very chef-like. Mm.
408 00:20:18,440 00:20:20,240 Beans... Beans...
409 00:20:24,120 00:20:26,440 Hands down, best baked beans on toast I've ever had. Hands down, best baked beans on toast I've ever had.
410 00:20:26,640 00:20:27,960 (BOTH LAUGH) (BOTH LAUGH)
411 00:20:28,160 00:20:31,160 And those beans - soft without falling apart, you see? And those beans - soft without falling apart, you see?
412 00:20:31,360 00:20:32,960 They're still whole. They're still whole.
413 00:20:33,200 00:20:37,240 But it's almost a little bit too tomato-y for my liking. OK. But it's almost a little bit too tomato-y for my liking. OK.
414 00:20:42,520 00:20:44,720 The orange and the apple is genius. The orange and the apple is genius.
415 00:20:44,920 00:20:46,760 You're eating such rich meat, You're eating such rich meat,
416 00:20:46,960 00:20:48,880 you need as little bit of that sweetness you need as little bit of that sweetness
417 00:20:49,080 00:20:50,840 to sort of balance out that richness. to sort of balance out that richness.
418 00:20:51,040 00:20:54,960 This plate has nice, tender meat, beautiful beans. This plate has nice, tender meat, beautiful beans.
419 00:20:55,160 00:20:56,800 And then, this one here is so generous, And then, this one here is so generous,
420 00:20:57,000 00:20:58,920 with so many different types of cuts of meat, with so many different types of cuts of meat,
421 00:20:59,120 00:21:01,600 and that depth of flavour was definitely there. and that depth of flavour was definitely there.
422 00:21:01,800 00:21:04,360 Well, Dan, who's going to be the queen of cassoulet? Well, Dan, who's going to be the queen of cassoulet?
423 00:21:06,240 00:21:08,160 You'll have to wait and see, mate. You'll have to wait and see, mate.
424 00:21:14,360 00:21:16,440 MAEVE O'MEARA: It's French Week on The Chefs' Line MAEVE O'MEARA: It's French Week on The Chefs' Line
425 00:21:16,640 00:21:20,040 and it's been a battle for the best cassoulet. and it's been a battle for the best cassoulet.
426 00:21:20,240 00:21:22,680 Home cook Yolaine made duck cassoulet Home cook Yolaine made duck cassoulet
427 00:21:22,880 00:21:25,560 with orange, apple and hazelnut salad, with orange, apple and hazelnut salad,
428 00:21:25,760 00:21:28,040 featuring pressure-cooked duck. featuring pressure-cooked duck.
429 00:21:28,240 00:21:32,600 Head chef Jo served Bistro Rex's more traditional cassoulet Head chef Jo served Bistro Rex's more traditional cassoulet
430 00:21:32,800 00:21:35,760 with confit duck and a green leaf salad. with confit duck and a green leaf salad.
431 00:21:35,960 00:21:39,160 Judge Dan has tasted both plates, Judge Dan has tasted both plates,
432 00:21:39,360 00:21:42,000 without knowing who cooked which dish, without knowing who cooked which dish,
433 00:21:42,200 00:21:45,080 and will now pick our French Week winner. and will now pick our French Week winner.
434 00:21:45,280 00:21:50,240 Well, two cassoulets as rich and complex as they are hearty. Well, two cassoulets as rich and complex as they are hearty.
435 00:21:50,440 00:21:54,680 Both dishes were clearly made with lots of heart and love. Both dishes were clearly made with lots of heart and love.
436 00:21:54,880 00:21:58,760 (APPLAUSE) (APPLAUSE)
437 00:21:58,960 00:22:01,240 Well, it's a very hard decision Well, it's a very hard decision
438 00:22:01,440 00:22:05,760 because, you know, both dishes were truly amazing. because, you know, both dishes were truly amazing.
439 00:22:05,960 00:22:09,880 This cassoulet here was very generous with the meat. This cassoulet here was very generous with the meat.
440 00:22:10,080 00:22:12,160 I loved the selection of different meats. I loved the selection of different meats.
441 00:22:13,400 00:22:16,760 And this dish was a perfect cassoulet for one. And this dish was a perfect cassoulet for one.
442 00:22:18,160 00:22:20,520 Both of these cassoulets were so good, Both of these cassoulets were so good,
443 00:22:20,720 00:22:25,960 my decision came down to the tiniest of details. my decision came down to the tiniest of details.
444 00:22:26,160 00:22:34,040 So, for me, the dish I've chosen for best plate on the pass is... So, for me, the dish I've chosen for best plate on the pass is...
445 00:22:42,560 00:22:45,400 After tasting both your French cassoulet dishes, After tasting both your French cassoulet dishes,
446 00:22:45,600 00:22:48,280 the best plate on the pass is... the best plate on the pass is...
447 00:22:56,600 00:22:59,800 ..the duck cassoulet with orange, apple and hazelnut salad. ..the duck cassoulet with orange, apple and hazelnut salad.
448 00:23:00,000 00:23:01,200 Oh! Congratulations! Oh! Congratulations!
449 00:23:01,400 00:23:03,360 Oh, my gosh! Yolaine! Oh, my gosh! Yolaine!
450 00:23:03,560 00:23:05,960 Well done. Well done.
451 00:23:07,760 00:23:11,800 Yolaine, please forgive my genuine surprise Yolaine, please forgive my genuine surprise
452 00:23:12,000 00:23:14,920 because I thought this was the restaurant's. because I thought this was the restaurant's.
453 00:23:15,120 00:23:16,280 I can't believe it. I can't believe it.
454 00:23:16,480 00:23:22,320 I'm just, um... I'm stoked, I'm so happy and I'm so glad you liked it. I'm just, um... I'm stoked, I'm so happy and I'm so glad you liked it.
455 00:23:22,520 00:23:25,480 Yeah, I'm just... just happy that your beans didn't cook! Yeah, I'm just... just happy that your beans didn't cook!
456 00:23:25,680 00:23:27,200 (LAUGHTER) (LAUGHTER)
457 00:23:27,400 00:23:30,240 The beans! The beans! The beans! The beans!
458 00:23:30,440 00:23:31,320 You know what Yolaine? You know what Yolaine?
459 00:23:31,520 00:23:33,680 This cassoulet was quite possibly This cassoulet was quite possibly
460 00:23:33,880 00:23:36,040 the most well-balanced and perfectly cooked cassoulet the most well-balanced and perfectly cooked cassoulet
461 00:23:36,240 00:23:37,800 I think I've ever had, I think I've ever had,
462 00:23:38,000 00:23:40,240 because that duck was so delicious because that duck was so delicious
463 00:23:40,440 00:23:42,560 and it tastes exactly like a duck confit - and it tastes exactly like a duck confit -
464 00:23:42,760 00:23:46,440 the flavours reduced and developed so much into that cassoulet. the flavours reduced and developed so much into that cassoulet.
465 00:23:46,640 00:23:48,600 And, um, I love this salad. And, um, I love this salad.
466 00:23:48,800 00:23:51,320 I love the fact that you put the apple and the orange in there. I love the fact that you put the apple and the orange in there.
467 00:23:51,520 00:23:54,360 It really offset the richness of this cassoulet. It really offset the richness of this cassoulet.
468 00:23:55,880 00:23:58,000 Head chef Jo! Head chef Jo!
469 00:23:58,200 00:23:59,880 I know! The beans! I know! The beans!
470 00:24:00,080 00:24:01,840 The beans! The beans!
471 00:24:02,040 00:24:04,840 The whole flavour of the whole dish was delicious. The whole flavour of the whole dish was delicious.
472 00:24:05,040 00:24:06,120 I know. I know.
473 00:24:06,320 00:24:09,440 It's just that those beans were just a bit... a bit too firm. It's just that those beans were just a bit... a bit too firm.
474 00:24:09,640 00:24:10,600 Mm. Mm.
475 00:24:10,800 00:24:13,160 I knew that was the case when I, um... when I put it up. I knew that was the case when I, um... when I put it up.
476 00:24:13,360 00:24:17,600 I was hoping... But, you know, well-deserved win. I was hoping... But, you know, well-deserved win.
477 00:24:17,800 00:24:21,600 Yolaine, you're the queen of cassoulet! Yolaine, you're the queen of cassoulet!
478 00:24:21,800 00:24:26,120 Come and collect your trophy for the best plate on the pass. Come and collect your trophy for the best plate on the pass.
479 00:24:26,360 00:24:29,440 (CHEERING) Come on, everybody. Come in, let's have a feed. (CHEERING) Come on, everybody. Come in, let's have a feed.
480 00:24:29,640 00:24:31,400 The pork neck is my favourite. The pork neck is my favourite.
481 00:24:31,600 00:24:34,680 MELISSA LEONG: That pressure-cooked duck, genius. MELISSA LEONG: That pressure-cooked duck, genius.
482 00:24:34,880 00:24:36,800 JO: It's tasty, though, if the beans were cooked. JO: It's tasty, though, if the beans were cooked.
483 00:24:37,000 00:24:39,320 Oh, yeah, amazing flavours. Oh, yeah, amazing flavours.
484 00:24:39,520 00:24:41,040 MAEVE O'MEARA: Next time on The Chefs' Line... MAEVE O'MEARA: Next time on The Chefs' Line...
485 00:24:41,240 00:24:42,200 Bon appetit. Bon appetit.
486 00:24:42,400 00:24:44,080 ..the competition may be over, ..the competition may be over,
487 00:24:44,280 00:24:46,360 but there's still an array of dishes to be served... but there's still an array of dishes to be served...
488 00:24:46,560 00:24:47,600 Mmm! Mmm!
489 00:24:47,800 00:24:48,640 ..as we take a peek... ..as we take a peek...
490 00:24:48,840 00:24:50,400 One, two, three... Whoa! One, two, three... Whoa!
491 00:24:50,600 00:24:53,440 And then, hopefully, it doesn't fall out. And then, hopefully, it doesn't fall out.
492 00:24:53,640 00:24:57,720 ..at what makes Bistro Rex a hatted French delight. ..at what makes Bistro Rex a hatted French delight.
493 00:24:57,920 00:24:59,040 I am just going to say, I am just going to say,
494 00:24:59,240 00:25:01,520 that is yummy. Yep. that is yummy. Yep.