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1 | 00:00:01,040 | 00:00:02,800 | MELISSA LEONG: This week, on The Chefs' Line... | MELISSA LEONG: This week, on The Chefs' Line... |
2 | 00:00:03,000 | 00:00:03,840 | Oh, yeah. | Oh, yeah. |
3 | 00:00:04,040 | 00:00:07,960 | ..we have showcased the refined and technical world of French cuisine. | ..we have showcased the refined and technical world of French cuisine. |
4 | 00:00:08,160 | 00:00:09,880 | Voila! | Voila! |
5 | 00:00:10,080 | 00:00:12,280 | The professionals from Sydney's Bistro Rex | The professionals from Sydney's Bistro Rex |
6 | 00:00:12,480 | 00:00:15,640 | were up against four determined home cooks | were up against four determined home cooks |
7 | 00:00:15,840 | 00:00:18,280 | in four flavour-fuelled food fights | in four flavour-fuelled food fights |
8 | 00:00:18,480 | 00:00:20,960 | full of precision, personality and flair. | full of precision, personality and flair. |
9 | 00:00:21,160 | 00:00:22,920 | Quite possibly the most well-balanced | Quite possibly the most well-balanced |
10 | 00:00:23,120 | 00:00:25,560 | and perfectly cooked cassoulet I think I've ever had. | and perfectly cooked cassoulet I think I've ever had. |
11 | 00:00:25,760 | 00:00:27,480 | I'm Melissa Leong. Bon appetit. | I'm Melissa Leong. Bon appetit. |
12 | 00:00:27,680 | 00:00:30,320 | And tonight... Hopefully it doesn't fall out. | And tonight... Hopefully it doesn't fall out. |
13 | 00:00:30,520 | 00:00:32,320 | ..I'm at Bistro Rex... | ..I'm at Bistro Rex... |
14 | 00:00:32,520 | 00:00:34,240 | Isn't it elegant? | Isn't it elegant? |
15 | 00:00:34,440 | 00:00:36,640 | ..to experience a little je ne sais quoi. | ..to experience a little je ne sais quoi. |
16 | 00:00:36,840 | 00:00:38,880 | That is yummy. Yep. | That is yummy. Yep. |
17 | 00:00:46,520 | 00:00:48,400 | New order, please! | New order, please! |
18 | 00:00:48,600 | 00:00:50,960 | A duck croquette and a mushroom tart to share. | A duck croquette and a mushroom tart to share. |
19 | 00:00:51,160 | 00:00:54,520 | There are many global cuisines that influence other cultures | There are many global cuisines that influence other cultures |
20 | 00:00:54,720 | 00:00:57,200 | but there's one in particular that wrote the rule book. | but there's one in particular that wrote the rule book. |
21 | 00:00:57,400 | 00:00:59,080 | French cooking methods and techniques | French cooking methods and techniques |
22 | 00:00:59,280 | 00:01:01,120 | have set the standard for the culinary world | have set the standard for the culinary world |
23 | 00:01:01,320 | 00:01:04,160 | and are at the core of many a chef's education. | and are at the core of many a chef's education. |
24 | 00:01:05,280 | 00:01:06,480 | It may sound sophisticated | It may sound sophisticated |
25 | 00:01:06,680 | 00:01:09,040 | but really it's all about creating harmonious dishes | but really it's all about creating harmonious dishes |
26 | 00:01:09,240 | 00:01:11,560 | to elevate the quality of its ingredients. | to elevate the quality of its ingredients. |
27 | 00:01:11,760 | 00:01:14,120 | Here in Sydney, there's a little French bistro | Here in Sydney, there's a little French bistro |
28 | 00:01:14,320 | 00:01:16,040 | tucked into the heart of Potts Point. | tucked into the heart of Potts Point. |
29 | 00:01:16,240 | 00:01:18,880 | Think Gallic classics with a clean, fresh twist | Think Gallic classics with a clean, fresh twist |
30 | 00:01:19,080 | 00:01:20,560 | and a little hint of the old school - | and a little hint of the old school - |
31 | 00:01:20,760 | 00:01:22,480 | welcome to Bistro Rex. | welcome to Bistro Rex. |
32 | 00:01:23,960 | 00:01:25,240 | Your vegies to finish! | Your vegies to finish! |
33 | 00:01:25,440 | 00:01:29,120 | French cuisine for me is, um... it's all about the technique. | French cuisine for me is, um... it's all about the technique. |
34 | 00:01:29,320 | 00:01:32,120 | It is the foundation of what modern cuisine is today. | It is the foundation of what modern cuisine is today. |
35 | 00:01:32,320 | 00:01:34,720 | It's how you do things, it's how you treat things, | It's how you do things, it's how you treat things, |
36 | 00:01:34,920 | 00:01:36,680 | it's a process that you go through. | it's a process that you go through. |
37 | 00:01:36,880 | 00:01:41,720 | Here at Bistro Rex, I like to try and keep the menu quite traditional, | Here at Bistro Rex, I like to try and keep the menu quite traditional, |
38 | 00:01:41,920 | 00:01:44,400 | uh, but also a little bit lighter, | uh, but also a little bit lighter, |
39 | 00:01:44,600 | 00:01:48,120 | a little bit more approachable than a heavy French menu. | a little bit more approachable than a heavy French menu. |
40 | 00:01:49,600 | 00:01:53,760 | Now, after having seen you absolutely celebrate French food all week, | Now, after having seen you absolutely celebrate French food all week, |
41 | 00:01:53,960 | 00:01:57,440 | what can I expect from my day here at Bistro Rex with you? | what can I expect from my day here at Bistro Rex with you? |
42 | 00:01:57,640 | 00:02:00,360 | Oh, just the... you know, the food that we present today, | Oh, just the... you know, the food that we present today, |
43 | 00:02:00,560 | 00:02:02,600 | you'll see that it's not too complicated, | you'll see that it's not too complicated, |
44 | 00:02:02,800 | 00:02:06,280 | we don't overcomplicate things here at Bistro Rex, | we don't overcomplicate things here at Bistro Rex, |
45 | 00:02:06,480 | 00:02:08,520 | so, you know, what you see on the plate is what you get. | so, you know, what you see on the plate is what you get. |
46 | 00:02:08,720 | 00:02:09,520 | Yeah. | Yeah. |
47 | 00:02:09,720 | 00:02:12,200 | And, you know, everything should be fresh and it should be vibrant | And, you know, everything should be fresh and it should be vibrant |
48 | 00:02:12,400 | 00:02:13,560 | and it should look alive. | and it should look alive. |
49 | 00:02:13,760 | 00:02:15,680 | This week in the Chefs' Line kitchen, | This week in the Chefs' Line kitchen, |
50 | 00:02:15,880 | 00:02:20,560 | Jo cooked against the best of the home cooks, French-born Yolaine. | Jo cooked against the best of the home cooks, French-born Yolaine. |
51 | 00:02:20,760 | 00:02:22,920 | She brought a deep love of her culture and its flavours | She brought a deep love of her culture and its flavours |
52 | 00:02:23,120 | 00:02:24,360 | to the kitchen, | to the kitchen, |
53 | 00:02:24,560 | 00:02:26,920 | cooking a duck cassoulet of depth and warmth | cooking a duck cassoulet of depth and warmth |
54 | 00:02:27,120 | 00:02:29,560 | that truly tasted of her homeland, | that truly tasted of her homeland, |
55 | 00:02:29,760 | 00:02:32,040 | beating head chef Jo by a whisker. | beating head chef Jo by a whisker. |
56 | 00:02:32,240 | 00:02:34,640 | Congratulations! Oh, my God! Wow! | Congratulations! Oh, my God! Wow! |
57 | 00:02:36,720 | 00:02:39,720 | Today, Jo is cooking one of her favourite versions of duck, | Today, Jo is cooking one of her favourite versions of duck, |
58 | 00:02:39,920 | 00:02:43,320 | grilled with crisp bitter greens and currant grapes. | grilled with crisp bitter greens and currant grapes. |
59 | 00:02:43,520 | 00:02:46,240 | What I do, because I like to cook the duck really crisp, | What I do, because I like to cook the duck really crisp, |
60 | 00:02:46,440 | 00:02:50,200 | it's how I love to eat duck, you've got to have crispy skin, | it's how I love to eat duck, you've got to have crispy skin, |
61 | 00:02:50,400 | 00:02:53,560 | so what I'm doing is I'm going to dip the duck in hot water | so what I'm doing is I'm going to dip the duck in hot water |
62 | 00:02:53,760 | 00:02:56,560 | like you would do for a Peking-style duck. | like you would do for a Peking-style duck. |
63 | 00:02:56,760 | 00:02:59,080 | So, all I do is go down the centre... | So, all I do is go down the centre... |
64 | 00:02:59,280 | 00:03:00,200 | Yep. | Yep. |
65 | 00:03:00,400 | 00:03:02,400 | ..and then either side of the backbone. | ..and then either side of the backbone. |
66 | 00:03:02,600 | 00:03:05,520 | It's duck I always bring back when I can. | It's duck I always bring back when I can. |
67 | 00:03:05,720 | 00:03:10,200 | Uh, duck is very much a, uh, favourite here at Bistro Rex. | Uh, duck is very much a, uh, favourite here at Bistro Rex. |
68 | 00:03:10,400 | 00:03:14,560 | So these now go into this water. | So these now go into this water. |
69 | 00:03:14,760 | 00:03:16,520 | It's not quite at the boil, | It's not quite at the boil, |
70 | 00:03:16,720 | 00:03:19,280 | so in the hot water I just have some salt and lemon to... | so in the hot water I just have some salt and lemon to... |
71 | 00:03:19,480 | 00:03:22,480 | And what that does is kills any of the bacterias that are on the duck. | And what that does is kills any of the bacterias that are on the duck. |
72 | 00:03:22,680 | 00:03:25,720 | Another couple of dips and that's it! | Another couple of dips and that's it! |
73 | 00:03:25,920 | 00:03:27,200 | Fantastic. | Fantastic. |
74 | 00:03:27,400 | 00:03:28,880 | Then, uh, I dry it out in the coolroom | Then, uh, I dry it out in the coolroom |
75 | 00:03:29,080 | 00:03:31,200 | so I age it for about... minimum five days. | so I age it for about... minimum five days. |
76 | 00:03:31,400 | 00:03:34,840 | So this one has been hanging for six days. | So this one has been hanging for six days. |
77 | 00:03:35,040 | 00:03:40,160 | Um, you can see that it's quite firm, the skin is quite crunchy. | Um, you can see that it's quite firm, the skin is quite crunchy. |
78 | 00:03:40,360 | 00:03:42,280 | I like to bone mine out all in one, | I like to bone mine out all in one, |
79 | 00:03:42,480 | 00:03:43,920 | so I don't take the leg off. | so I don't take the leg off. |
80 | 00:03:44,120 | 00:03:47,120 | I like to leave in, again, the meat around the wing and... | I like to leave in, again, the meat around the wing and... |
81 | 00:03:47,320 | 00:03:49,680 | I like to leave as much skin on the duck as I can | I like to leave as much skin on the duck as I can |
82 | 00:03:49,880 | 00:03:51,240 | because the skin is what makes it... | because the skin is what makes it... |
83 | 00:03:51,440 | 00:03:52,400 | Best bit, yeah. | Best bit, yeah. |
84 | 00:03:52,600 | 00:03:54,280 | So that's what I end up cooking. | So that's what I end up cooking. |
85 | 00:03:54,480 | 00:03:57,760 | I will put a little bit of seasoning back onto that. Pepper. | I will put a little bit of seasoning back onto that. Pepper. |
86 | 00:03:57,960 | 00:03:59,880 | Salt and black pepper. That's it now. | Salt and black pepper. That's it now. |
87 | 00:04:00,080 | 00:04:02,760 | And that now goes onto my chrome grill. | And that now goes onto my chrome grill. |
88 | 00:04:02,960 | 00:04:05,440 | So, skin side down, a hot grill... | So, skin side down, a hot grill... |
89 | 00:04:05,640 | 00:04:07,360 | A hot flat plate, I should say. | A hot flat plate, I should say. |
90 | 00:04:07,560 | 00:04:09,360 | Yeah, so I put a little bit of paper over, | Yeah, so I put a little bit of paper over, |
91 | 00:04:09,560 | 00:04:13,360 | and grab one of these little pizza trays with my press. | and grab one of these little pizza trays with my press. |
92 | 00:04:13,560 | 00:04:14,840 | OK. | OK. |
93 | 00:04:15,040 | 00:04:16,320 | And the press on there | And the press on there |
94 | 00:04:16,520 | 00:04:19,640 | will make sure that the whole skin has got contact with the grill. | will make sure that the whole skin has got contact with the grill. |
95 | 00:04:19,840 | 00:04:24,080 | But I do the skin very, very, very crisp on the grill. | But I do the skin very, very, very crisp on the grill. |
96 | 00:04:24,280 | 00:04:29,720 | It's very much an Asian style but very French in its flavour. | It's very much an Asian style but very French in its flavour. |
97 | 00:04:29,920 | 00:04:32,040 | So you grew up in Rutherglen in Victoria, right? | So you grew up in Rutherglen in Victoria, right? |
98 | 00:04:32,240 | 00:04:33,640 | I did, yeah. There you go. | I did, yeah. There you go. |
99 | 00:04:33,840 | 00:04:35,960 | So I always wild duck hunting with my family | So I always wild duck hunting with my family |
100 | 00:04:36,160 | 00:04:39,000 | and, you know, we've cooked a lot of duck. | and, you know, we've cooked a lot of duck. |
101 | 00:04:39,200 | 00:04:41,040 | So now... | So now... |
102 | 00:04:43,560 | 00:04:44,840 | Wow! | Wow! |
103 | 00:04:45,040 | 00:04:46,280 | That's pretty crisp. | That's pretty crisp. |
104 | 00:04:46,480 | 00:04:48,480 | Look at that golden... So I'll just seal that side. | Look at that golden... So I'll just seal that side. |
105 | 00:04:48,680 | 00:04:50,960 | I believe that's what they would call "toffee crisp". | I believe that's what they would call "toffee crisp". |
106 | 00:04:51,160 | 00:04:53,200 | Toffee crisp, yeah. Look at it - it's like glass. | Toffee crisp, yeah. Look at it - it's like glass. |
107 | 00:04:53,400 | 00:04:55,960 | Jo then places the crisp duck into the oven | Jo then places the crisp duck into the oven |
108 | 00:04:56,160 | 00:04:58,000 | to continue cooking until medium rare | to continue cooking until medium rare |
109 | 00:04:58,200 | 00:04:59,840 | for around three to four minutes. | for around three to four minutes. |
110 | 00:05:00,040 | 00:05:02,960 | We are now going to put our greens, | We are now going to put our greens, |
111 | 00:05:03,160 | 00:05:05,600 | because I don't want this duck fat to go to waste. | because I don't want this duck fat to go to waste. |
112 | 00:05:05,800 | 00:05:08,840 | People pay good money for great duck fat so why should you waste it? | People pay good money for great duck fat so why should you waste it? |
113 | 00:05:09,040 | 00:05:10,960 | The bitter greens I'm using today | The bitter greens I'm using today |
114 | 00:05:11,160 | 00:05:12,960 | are just some chicory or dandelion leaf | are just some chicory or dandelion leaf |
115 | 00:05:13,160 | 00:05:14,280 | and a little bit of radicchio. | and a little bit of radicchio. |
116 | 00:05:14,480 | 00:05:18,200 | Prior to service, Jo has prepared a classic French reduction | Prior to service, Jo has prepared a classic French reduction |
117 | 00:05:18,400 | 00:05:22,600 | made from stock using duck bones, stock vegetables and seasoning, | made from stock using duck bones, stock vegetables and seasoning, |
118 | 00:05:22,800 | 00:05:25,160 | finished, of course, with butter. | finished, of course, with butter. |
119 | 00:05:25,360 | 00:05:26,480 | We're monteing. | We're monteing. |
120 | 00:05:26,680 | 00:05:28,080 | The sauce could be quite up-front, | The sauce could be quite up-front, |
121 | 00:05:28,280 | 00:05:29,720 | like, the flavour profile of it. | like, the flavour profile of it. |
122 | 00:05:29,920 | 00:05:32,000 | The butter just mellows that right out | The butter just mellows that right out |
123 | 00:05:32,200 | 00:05:35,720 | so the flavour hits you right in the back of the palate. | so the flavour hits you right in the back of the palate. |
124 | 00:05:35,920 | 00:05:38,360 | Into that, I just put my little currant grapes. | Into that, I just put my little currant grapes. |
125 | 00:05:38,560 | 00:05:41,160 | Ah. We're used to seeing currant grapes as dried currants... | Ah. We're used to seeing currant grapes as dried currants... |
126 | 00:05:41,360 | 00:05:43,440 | Dried, yeah... ..those tiny, tiny little guys. | Dried, yeah... ..those tiny, tiny little guys. |
127 | 00:05:43,640 | 00:05:44,960 | Yeah, that's right. These are fresh. | Yeah, that's right. These are fresh. |
128 | 00:05:45,160 | 00:05:48,240 | Now, I'm going to finish this sauce with a little bit of cognac. | Now, I'm going to finish this sauce with a little bit of cognac. |
129 | 00:05:48,440 | 00:05:50,440 | Aha! Again, that cuts the sweetness. | Aha! Again, that cuts the sweetness. |
130 | 00:05:50,640 | 00:05:51,640 | Mm-hm. | Mm-hm. |
131 | 00:05:53,440 | 00:05:57,560 | Oh! Look how beautiful that looks! | Oh! Look how beautiful that looks! |
132 | 00:05:57,760 | 00:06:01,640 | So, what we might do is, uh, carve our duck now. | So, what we might do is, uh, carve our duck now. |
133 | 00:06:01,840 | 00:06:03,120 | OK. | OK. |
134 | 00:06:03,320 | 00:06:05,000 | That's... that's a pretty crispy skin. | That's... that's a pretty crispy skin. |
135 | 00:06:05,200 | 00:06:09,760 | See, the leg is still, you know, quite pink. Look at that. | See, the leg is still, you know, quite pink. Look at that. |
136 | 00:06:09,960 | 00:06:12,000 | That's what you want. | That's what you want. |
137 | 00:06:13,520 | 00:06:14,800 | So juicy. | So juicy. |
138 | 00:06:15,000 | 00:06:17,680 | 'Cause the meat has darkened up, yeah? It's, um, beautiful. | 'Cause the meat has darkened up, yeah? It's, um, beautiful. |
139 | 00:06:17,880 | 00:06:20,480 | See that skin? It's crisp all the way through. | See that skin? It's crisp all the way through. |
140 | 00:06:20,680 | 00:06:25,120 | I love these greens with the duck. It's beautiful. Look at that. | I love these greens with the duck. It's beautiful. Look at that. |
141 | 00:06:27,240 | 00:06:29,400 | And then just the currant grapes and the sauce. | And then just the currant grapes and the sauce. |
142 | 00:06:29,600 | 00:06:30,480 | Oh, wow. | Oh, wow. |
143 | 00:06:30,680 | 00:06:32,040 | I don't go over the skin 'cause again... | I don't go over the skin 'cause again... |
144 | 00:06:32,240 | 00:06:34,160 | You want to keep it crisp. I want to keep it crisp. | You want to keep it crisp. I want to keep it crisp. |
145 | 00:06:34,360 | 00:06:36,600 | You worked hard for a crisp skin. I know. | You worked hard for a crisp skin. I know. |
146 | 00:06:36,800 | 00:06:39,560 | So, Mel, there's our grilled Aylesbury duck, | So, Mel, there's our grilled Aylesbury duck, |
147 | 00:06:39,760 | 00:06:41,760 | crisp bitter greens and currant grapes. | crisp bitter greens and currant grapes. |
148 | 00:06:41,960 | 00:06:43,280 | Incredible. | Incredible. |
149 | 00:06:48,480 | 00:06:49,920 | Oh! | Oh! |
150 | 00:06:54,280 | 00:06:56,920 | These currant grapes are amazing. They're delicious, aren't they? | These currant grapes are amazing. They're delicious, aren't they? |
151 | 00:06:57,120 | 00:06:59,000 | They're yummy. | They're yummy. |
152 | 00:06:59,200 | 00:07:02,080 | This is what the essence of French cooking is for me. | This is what the essence of French cooking is for me. |
153 | 00:07:02,280 | 00:07:05,640 | Yes, there can be some super fine dining versions of things | Yes, there can be some super fine dining versions of things |
154 | 00:07:05,840 | 00:07:08,280 | but there's a lot of honesty and a lot of elegance | but there's a lot of honesty and a lot of elegance |
155 | 00:07:08,480 | 00:07:10,680 | in saying, "Here is some amazing duck, | in saying, "Here is some amazing duck, |
156 | 00:07:10,880 | 00:07:12,600 | "here are some gorgeous greens | "here are some gorgeous greens |
157 | 00:07:12,800 | 00:07:14,160 | "and I've done all that I can | "and I've done all that I can |
158 | 00:07:14,360 | 00:07:15,920 | "to bring the flavour and the texture out." | "to bring the flavour and the texture out." |
159 | 00:07:16,120 | 00:07:17,880 | Exactly. We don't have to overdo it. | Exactly. We don't have to overdo it. |
160 | 00:07:18,080 | 00:07:20,240 | It is what it is, very honest. | It is what it is, very honest. |
161 | 00:07:20,440 | 00:07:22,440 | Just like you. Oh, thanks, Mel. | Just like you. Oh, thanks, Mel. |
162 | 00:07:28,160 | 00:07:30,000 | Bistro Rex in Potts Point, Sydney, | Bistro Rex in Potts Point, Sydney, |
163 | 00:07:30,200 | 00:07:33,600 | features dishes you would find on many a Parisian restaurant menu. | features dishes you would find on many a Parisian restaurant menu. |
164 | 00:07:33,800 | 00:07:38,880 | Head chef Jo has over 30 years experience as a chef | Head chef Jo has over 30 years experience as a chef |
165 | 00:07:39,080 | 00:07:42,120 | and doesn't like to be confined to French culinary rules. | and doesn't like to be confined to French culinary rules. |
166 | 00:07:42,320 | 00:07:44,680 | The French can be quite stuffy - "No, you must do!" | The French can be quite stuffy - "No, you must do!" |
167 | 00:07:44,880 | 00:07:47,360 | Um, I'm not... I'm not French | Um, I'm not... I'm not French |
168 | 00:07:47,560 | 00:07:49,400 | so, yes, I cook French food, | so, yes, I cook French food, |
169 | 00:07:49,600 | 00:07:51,720 | but I'm not restricted to just doing French. | but I'm not restricted to just doing French. |
170 | 00:07:51,920 | 00:07:55,560 | As an apprentice, Damien has just begun his career | As an apprentice, Damien has just begun his career |
171 | 00:07:55,760 | 00:07:59,960 | and dreams of the day he can visit the country he's so passionate about. | and dreams of the day he can visit the country he's so passionate about. |
172 | 00:08:00,160 | 00:08:01,440 | So, why I like French cooking | So, why I like French cooking |
173 | 00:08:01,640 | 00:08:02,840 | is because of the culture, | is because of the culture, |
174 | 00:08:03,040 | 00:08:04,880 | like, the fine foods, the fine dining, | like, the fine foods, the fine dining, |
175 | 00:08:05,080 | 00:08:07,400 | like, how the food is created, how it looks on the plate. | like, how the food is created, how it looks on the plate. |
176 | 00:08:07,600 | 00:08:09,120 | I've always liked Europe. | I've always liked Europe. |
177 | 00:08:09,320 | 00:08:12,720 | My dream is to go to the Eiffel Tower. I just love the culture. | My dream is to go to the Eiffel Tower. I just love the culture. |
178 | 00:08:12,920 | 00:08:15,680 | This week, in the Chefs' Line kitchen, | This week, in the Chefs' Line kitchen, |
179 | 00:08:15,880 | 00:08:18,720 | Damien was the first chef to take on the home cooks. | Damien was the first chef to take on the home cooks. |
180 | 00:08:18,920 | 00:08:20,320 | Damo! Damo! Yay, D! | Damo! Damo! Yay, D! |
181 | 00:08:20,520 | 00:08:22,680 | In a fight all about mussels, | In a fight all about mussels, |
182 | 00:08:22,880 | 00:08:24,960 | Damien's dish truly packed a punch... | Damien's dish truly packed a punch... |
183 | 00:08:25,160 | 00:08:28,800 | The broth goes perfect with the mussels. | The broth goes perfect with the mussels. |
184 | 00:08:29,000 | 00:08:31,760 | This is an excellent dish. | This is an excellent dish. |
185 | 00:08:31,960 | 00:08:34,320 | ..which saw him clinch the first win of the week. | ..which saw him clinch the first win of the week. |
186 | 00:08:34,520 | 00:08:37,920 | (ALL CHEER) D! Yeah! | (ALL CHEER) D! Yeah! |
187 | 00:08:38,120 | 00:08:39,880 | Well done, Diesel. | Well done, Diesel. |
188 | 00:08:40,080 | 00:08:43,280 | A classic French entree is beef tartare | A classic French entree is beef tartare |
189 | 00:08:43,480 | 00:08:46,240 | but Jo has introduced a lighter alternative to her menu, | but Jo has introduced a lighter alternative to her menu, |
190 | 00:08:46,440 | 00:08:47,640 | featuring fresh tuna, | featuring fresh tuna, |
191 | 00:08:47,840 | 00:08:50,680 | which apprentice Damien is about to show me. | which apprentice Damien is about to show me. |
192 | 00:08:50,880 | 00:08:52,880 | D, tell me about this beautiful tuna. | D, tell me about this beautiful tuna. |
193 | 00:08:53,080 | 00:08:54,440 | So the tuna's from Mooloolaba. | So the tuna's from Mooloolaba. |
194 | 00:08:54,640 | 00:08:56,640 | This piece here is the loin of the tuna | This piece here is the loin of the tuna |
195 | 00:08:56,840 | 00:08:59,080 | so it's like the centre of the flesh... | so it's like the centre of the flesh... |
196 | 00:08:59,280 | 00:09:00,800 | Yeah. ..the flesh side. | Yeah. ..the flesh side. |
197 | 00:09:01,000 | 00:09:03,680 | So there's not much fat, it's nice and soft, | So there's not much fat, it's nice and soft, |
198 | 00:09:03,880 | 00:09:05,240 | you know, the protein's all there. | you know, the protein's all there. |
199 | 00:09:05,440 | 00:09:06,920 | Yeah. It's just perfect. | Yeah. It's just perfect. |
200 | 00:09:07,120 | 00:09:09,480 | Damien first prepares the pancake mixture | Damien first prepares the pancake mixture |
201 | 00:09:09,680 | 00:09:11,520 | which the tartare will be served on. | which the tartare will be served on. |
202 | 00:09:11,720 | 00:09:13,520 | So I'm going to start by chopping the herbs. | So I'm going to start by chopping the herbs. |
203 | 00:09:13,720 | 00:09:17,280 | So here I have some chervil, some dill, tarragon, | So here I have some chervil, some dill, tarragon, |
204 | 00:09:17,480 | 00:09:20,840 | curly parsley, chive and shallots or spring onions. | curly parsley, chive and shallots or spring onions. |
205 | 00:09:21,040 | 00:09:22,320 | Fantastic. | Fantastic. |
206 | 00:09:22,520 | 00:09:23,800 | So I'm going to put this into the bowl. | So I'm going to put this into the bowl. |
207 | 00:09:24,000 | 00:09:25,160 | Mm-hm. | Mm-hm. |
208 | 00:09:27,240 | 00:09:29,600 | All of those beautiful finely chopped herbs. | All of those beautiful finely chopped herbs. |
209 | 00:09:29,800 | 00:09:32,160 | And over here I have some flour. | And over here I have some flour. |
210 | 00:09:32,360 | 00:09:33,960 | This is chickpeas blended up. | This is chickpeas blended up. |
211 | 00:09:34,160 | 00:09:35,840 | Nice, beautiful. | Nice, beautiful. |
212 | 00:09:36,040 | 00:09:38,080 | Because, you know, you don't want something boring, | Because, you know, you don't want something boring, |
213 | 00:09:38,280 | 00:09:39,400 | you want something nice, | you want something nice, |
214 | 00:09:39,600 | 00:09:41,920 | something that pairs with everything you're using, | something that pairs with everything you're using, |
215 | 00:09:42,120 | 00:09:43,920 | the herbs, the fish itself. | the herbs, the fish itself. |
216 | 00:09:44,120 | 00:09:48,440 | The flavour of chickpeas would be like peas but not sweet. | The flavour of chickpeas would be like peas but not sweet. |
217 | 00:09:48,640 | 00:09:50,560 | Yeah, so kind of nutty. Yeah. | Yeah, so kind of nutty. Yeah. |
218 | 00:09:50,760 | 00:09:52,760 | Now, how much water do we add to this mixture? | Now, how much water do we add to this mixture? |
219 | 00:09:52,960 | 00:09:54,600 | About a cup of water. OK. | About a cup of water. OK. |
220 | 00:09:54,800 | 00:09:57,280 | So we're just going to mix it till all the flour dissolves, | So we're just going to mix it till all the flour dissolves, |
221 | 00:09:57,480 | 00:09:58,640 | till we get a nice batter. | till we get a nice batter. |
222 | 00:09:58,840 | 00:09:59,640 | OK. | OK. |
223 | 00:09:59,840 | 00:10:01,880 | What texture are you looking for here? | What texture are you looking for here? |
224 | 00:10:02,080 | 00:10:04,000 | Just for, like, a nice smooth... | Just for, like, a nice smooth... |
225 | 00:10:04,200 | 00:10:06,040 | Like a thin pancake batter? Yes. | Like a thin pancake batter? Yes. |
226 | 00:10:06,240 | 00:10:07,160 | Ah, OK. | Ah, OK. |
227 | 00:10:07,360 | 00:10:11,040 | So we normally leave it for around three to six hours | So we normally leave it for around three to six hours |
228 | 00:10:11,240 | 00:10:12,640 | to let it ferment. | to let it ferment. |
229 | 00:10:12,840 | 00:10:16,120 | With a batch of pancake mix prepared earlier, it's into the pan. | With a batch of pancake mix prepared earlier, it's into the pan. |
230 | 00:10:16,320 | 00:10:18,240 | So now I've got my two pans. Yep. | So now I've got my two pans. Yep. |
231 | 00:10:18,440 | 00:10:19,600 | I want it on a high heat, | I want it on a high heat, |
232 | 00:10:19,800 | 00:10:21,920 | I'm going to add a little bit of oil, not too much. | I'm going to add a little bit of oil, not too much. |
233 | 00:10:23,360 | 00:10:26,080 | Get the pan lubricated with the oil. OK, yep. | Get the pan lubricated with the oil. OK, yep. |
234 | 00:10:26,280 | 00:10:28,240 | So I'm going to put the pancake. | So I'm going to put the pancake. |
235 | 00:10:30,800 | 00:10:32,480 | Oh, you can see how hot it is, | Oh, you can see how hot it is, |
236 | 00:10:32,680 | 00:10:34,840 | it's already starting to bubble up around the sides. | it's already starting to bubble up around the sides. |
237 | 00:10:35,040 | 00:10:36,240 | Yeah. | Yeah. |
238 | 00:10:37,800 | 00:10:40,680 | Yeah, it's really cool cause when... when it starts to cook, | Yeah, it's really cool cause when... when it starts to cook, |
239 | 00:10:40,880 | 00:10:43,480 | you can start to see the... the edges darken. | you can start to see the... the edges darken. |
240 | 00:10:43,680 | 00:10:46,960 | Yep, they start to caramelise. Ooh, that looks lovely and golden. | Yep, they start to caramelise. Ooh, that looks lovely and golden. |
241 | 00:10:47,160 | 00:10:48,840 | It does, doesn't it? | It does, doesn't it? |
242 | 00:10:50,120 | 00:10:51,520 | So this one's about ready. | So this one's about ready. |
243 | 00:10:51,720 | 00:10:53,000 | Ah, so quick! | Ah, so quick! |
244 | 00:10:53,200 | 00:10:55,040 | You can't hesitate with these things, can you? | You can't hesitate with these things, can you? |
245 | 00:10:55,240 | 00:10:57,600 | You have to flip really quickly. Yep, you've got to be quick. | You have to flip really quickly. Yep, you've got to be quick. |
246 | 00:10:57,800 | 00:10:59,680 | Alright, I'm ready. Ready and watching. | Alright, I'm ready. Ready and watching. |
247 | 00:10:59,880 | 00:11:01,440 | You ready? Ready. One, two, three... | You ready? Ready. One, two, three... |
248 | 00:11:01,640 | 00:11:03,640 | One, two, three... Whoo! | One, two, three... Whoo! |
249 | 00:11:05,200 | 00:11:07,600 | Time now to prepare the raw tuna. | Time now to prepare the raw tuna. |
250 | 00:11:07,800 | 00:11:09,160 | It's got that nice grain. | It's got that nice grain. |
251 | 00:11:09,360 | 00:11:11,040 | Super, super fine grain. | Super, super fine grain. |
252 | 00:11:11,240 | 00:11:13,960 | Gosh, the colour of that tuna is amazing. | Gosh, the colour of that tuna is amazing. |
253 | 00:11:14,160 | 00:11:15,560 | It is. | It is. |
254 | 00:11:16,800 | 00:11:18,160 | Now we're going to cut it into cubes. | Now we're going to cut it into cubes. |
255 | 00:11:18,360 | 00:11:20,160 | OK. | OK. |
256 | 00:11:21,680 | 00:11:23,280 | Diced tuna in. Yep. | Diced tuna in. Yep. |
257 | 00:11:23,480 | 00:11:27,280 | I'm going to get a bit of chives, I'm going to get a bit of olive oil. | I'm going to get a bit of chives, I'm going to get a bit of olive oil. |
258 | 00:11:28,720 | 00:11:32,800 | Ooh. I love how glossy the tuna... the tuna cubes look | Ooh. I love how glossy the tuna... the tuna cubes look |
259 | 00:11:33,000 | 00:11:35,600 | now that they're coated in that olive oil and the seasoning. | now that they're coated in that olive oil and the seasoning. |
260 | 00:11:35,800 | 00:11:38,560 | So now I'm going to build up the... the tartare. | So now I'm going to build up the... the tartare. |
261 | 00:11:38,760 | 00:11:39,600 | Great. | Great. |
262 | 00:11:39,800 | 00:11:42,960 | So I'm going to get my pancake, so we place it like that, | So I'm going to get my pancake, so we place it like that, |
263 | 00:11:43,160 | 00:11:44,920 | so here we have some shiso, | so here we have some shiso, |
264 | 00:11:45,120 | 00:11:47,400 | some red-veined sorrel and some lemon balm. | some red-veined sorrel and some lemon balm. |
265 | 00:11:47,600 | 00:11:49,320 | So, these are some baby herbs. Yep. | So, these are some baby herbs. Yep. |
266 | 00:11:49,520 | 00:11:51,240 | They're really, really pretty. | They're really, really pretty. |
267 | 00:11:51,440 | 00:11:53,800 | So, I'm just going to cut some, just cut a little bit | So, I'm just going to cut some, just cut a little bit |
268 | 00:11:54,000 | 00:11:55,320 | and sprinkle it on top. | and sprinkle it on top. |
269 | 00:11:58,920 | 00:12:01,960 | And this is Bistro Rex's tuna tartare. | And this is Bistro Rex's tuna tartare. |
270 | 00:12:02,160 | 00:12:04,280 | And to finish it off, we have a cured egg yolk. | And to finish it off, we have a cured egg yolk. |
271 | 00:12:04,480 | 00:12:06,440 | Oh, wow! Just goes over the top. | Oh, wow! Just goes over the top. |
272 | 00:12:11,560 | 00:12:13,320 | This is absolutely gorgeous. | This is absolutely gorgeous. |
273 | 00:12:13,520 | 00:12:15,040 | It's super fresh, | It's super fresh, |
274 | 00:12:15,240 | 00:12:18,240 | you know, the tuna has such a great flavour and texture. | you know, the tuna has such a great flavour and texture. |
275 | 00:12:18,440 | 00:12:21,040 | It's meaty but it's light. Yep. | It's meaty but it's light. Yep. |
276 | 00:12:21,240 | 00:12:25,200 | And then the brightness of the, um... of the herbs and the lemon | And then the brightness of the, um... of the herbs and the lemon |
277 | 00:12:25,400 | 00:12:29,080 | and then this chickpea pancake is absolutely genius. | and then this chickpea pancake is absolutely genius. |
278 | 00:12:29,280 | 00:12:33,040 | It's crispy on the outside, it still has a lot of texture to it as well | It's crispy on the outside, it still has a lot of texture to it as well |
279 | 00:12:33,240 | 00:12:36,400 | and makes the perfect vehicle for this tartare. | and makes the perfect vehicle for this tartare. |
280 | 00:12:36,600 | 00:12:38,920 | It does. Great produce treated well. | It does. Great produce treated well. |
281 | 00:12:39,120 | 00:12:40,680 | Perfect seasoning. | Perfect seasoning. |
282 | 00:12:40,880 | 00:12:43,880 | Can't get any more French than that! Exactly. | Can't get any more French than that! Exactly. |
283 | 00:12:47,520 | 00:12:50,160 | French cuisine is built on specialist cooking techniques | French cuisine is built on specialist cooking techniques |
284 | 00:12:50,360 | 00:12:54,000 | used to create dishes of elegance and refinement, | used to create dishes of elegance and refinement, |
285 | 00:12:54,200 | 00:12:58,120 | none more so than in the preparation of pastries and desserts. | none more so than in the preparation of pastries and desserts. |
286 | 00:12:58,320 | 00:13:01,800 | Station chef Joshua is the pastry chef here at Bistro Rex | Station chef Joshua is the pastry chef here at Bistro Rex |
287 | 00:13:02,000 | 00:13:04,200 | and is all about attention to detail. | and is all about attention to detail. |
288 | 00:13:04,400 | 00:13:06,360 | Pastry I love so much because you follow the recipe. | Pastry I love so much because you follow the recipe. |
289 | 00:13:06,560 | 00:13:08,520 | If you stuff up, you stuff up, there's no fixing it, | If you stuff up, you stuff up, there's no fixing it, |
290 | 00:13:08,720 | 00:13:11,640 | there's no hiding behind extra salt, extra pepper, extra something else, | there's no hiding behind extra salt, extra pepper, extra something else, |
291 | 00:13:11,840 | 00:13:13,160 | you have to start again from scratch. | you have to start again from scratch. |
292 | 00:13:13,360 | 00:13:14,720 | It's because pastry is my passion, | It's because pastry is my passion, |
293 | 00:13:14,920 | 00:13:17,280 | French, they do a little bit extra with pastry, | French, they do a little bit extra with pastry, |
294 | 00:13:17,480 | 00:13:18,920 | there's something a little bit extra. | there's something a little bit extra. |
295 | 00:13:19,120 | 00:13:23,280 | Earlier this week, Joshua was dropped into unfamiliar territory | Earlier this week, Joshua was dropped into unfamiliar territory |
296 | 00:13:23,480 | 00:13:27,560 | when he faced three home cooks in an omelette extravaganza. | when he faced three home cooks in an omelette extravaganza. |
297 | 00:13:27,760 | 00:13:30,920 | Spanner crab was his secret weapon and won him the day. | Spanner crab was his secret weapon and won him the day. |
298 | 00:13:31,120 | 00:13:35,240 | I can taste that beautiful, sweet crab meat. Overall, perfect. | I can taste that beautiful, sweet crab meat. Overall, perfect. |
299 | 00:13:37,760 | 00:13:40,120 | Today I'm going to show you our version of a bombe Alaska, | Today I'm going to show you our version of a bombe Alaska, |
300 | 00:13:40,320 | 00:13:42,200 | which is espresso and macadamia nut. | which is espresso and macadamia nut. |
301 | 00:13:42,400 | 00:13:46,920 | Bombe Alaska is such a classic French dessert, super fancy. | Bombe Alaska is such a classic French dessert, super fancy. |
302 | 00:13:47,120 | 00:13:48,920 | I think when you get to the dessert component | I think when you get to the dessert component |
303 | 00:13:49,120 | 00:13:50,440 | you have to show off a little bit. | you have to show off a little bit. |
304 | 00:13:50,640 | 00:13:52,960 | We begin by preparing the Italian meringue, | We begin by preparing the Italian meringue, |
305 | 00:13:53,160 | 00:13:55,120 | which requires precision in temperature control | which requires precision in temperature control |
306 | 00:13:55,320 | 00:13:57,320 | to reach what's known as the hard ball stage. | to reach what's known as the hard ball stage. |
307 | 00:13:57,520 | 00:13:59,600 | In here, we have the sugar and the water. | In here, we have the sugar and the water. |
308 | 00:13:59,800 | 00:14:03,000 | I've taken it to a good sugar temperature which is 118. | I've taken it to a good sugar temperature which is 118. |
309 | 00:14:03,200 | 00:14:05,040 | Just trying to really cook the eggwhites, | Just trying to really cook the eggwhites, |
310 | 00:14:05,240 | 00:14:06,520 | which I've got in the mixer. | which I've got in the mixer. |
311 | 00:14:06,720 | 00:14:10,560 | Joshua then combines the sugar syrup with the eggwhites. | Joshua then combines the sugar syrup with the eggwhites. |
312 | 00:14:10,760 | 00:14:13,600 | OK, so your eggwhites are really lovely and fluffy. | OK, so your eggwhites are really lovely and fluffy. |
313 | 00:14:13,800 | 00:14:16,880 | JO: Josh is a very precise pastry chef, | JO: Josh is a very precise pastry chef, |
314 | 00:14:17,080 | 00:14:20,320 | everything has to be absolutely done the right way | everything has to be absolutely done the right way |
315 | 00:14:20,520 | 00:14:24,040 | and boxed off and there's no... Josh's way or no other way, so... | and boxed off and there's no... Josh's way or no other way, so... |
316 | 00:14:24,240 | 00:14:27,800 | At the core of this bombe Alaska is a frozen parfait, | At the core of this bombe Alaska is a frozen parfait, |
317 | 00:14:28,000 | 00:14:30,160 | the foundation of which is whipped cream. | the foundation of which is whipped cream. |
318 | 00:14:30,360 | 00:14:33,560 | The cream for the parfait I actually enjoy whipping by hand | The cream for the parfait I actually enjoy whipping by hand |
319 | 00:14:33,760 | 00:14:36,920 | because you can take it to the exact sort of part | because you can take it to the exact sort of part |
320 | 00:14:37,120 | 00:14:38,400 | that I want to keep it at. | that I want to keep it at. |
321 | 00:14:38,600 | 00:14:41,960 | There's the pastry chef control freak I know is in there! | There's the pastry chef control freak I know is in there! |
322 | 00:14:42,160 | 00:14:44,280 | I won't give it up to the machine, I can't do that. | I won't give it up to the machine, I can't do that. |
323 | 00:14:44,480 | 00:14:46,600 | My team would describe me as OCD and bossy. | My team would describe me as OCD and bossy. |
324 | 00:14:46,800 | 00:14:49,320 | I think that's the two words that they would use. | I think that's the two words that they would use. |
325 | 00:14:49,520 | 00:14:53,080 | I'm really particular about what I do and I like doing it well. | I'm really particular about what I do and I like doing it well. |
326 | 00:14:53,280 | 00:14:55,320 | We've got our espresso there, | We've got our espresso there, |
327 | 00:14:55,520 | 00:14:58,480 | and you'll notice that it actually hasn't lost most of its structure. | and you'll notice that it actually hasn't lost most of its structure. |
328 | 00:14:58,680 | 00:15:00,760 | Yeah. It's still light, it's still fluffy. | Yeah. It's still light, it's still fluffy. |
329 | 00:15:00,960 | 00:15:03,360 | And we've got that from giving it a good beat. | And we've got that from giving it a good beat. |
330 | 00:15:03,560 | 00:15:04,760 | I love the colour, though. | I love the colour, though. |
331 | 00:15:04,960 | 00:15:09,200 | It's transformed into this sort of light, latte-looking froth. | It's transformed into this sort of light, latte-looking froth. |
332 | 00:15:09,400 | 00:15:12,160 | Joshua then adds raw chopped macadamia nuts. | Joshua then adds raw chopped macadamia nuts. |
333 | 00:15:12,360 | 00:15:15,600 | Once combined, the cream mixture is rested in the fridge. | Once combined, the cream mixture is rested in the fridge. |
334 | 00:15:15,800 | 00:15:17,880 | We're just going to have a look at the Italian meringue. | We're just going to have a look at the Italian meringue. |
335 | 00:15:18,080 | 00:15:20,120 | After about 15 to 20 minutes, | After about 15 to 20 minutes, |
336 | 00:15:20,320 | 00:15:22,560 | the meringue mixture is shiny and smooth | the meringue mixture is shiny and smooth |
337 | 00:15:22,760 | 00:15:25,880 | and there's only one way to test if it's firm enough. | and there's only one way to test if it's firm enough. |
338 | 00:15:26,080 | 00:15:27,960 | This is the test, right, Josh? | This is the test, right, Josh? |
339 | 00:15:28,160 | 00:15:30,160 | We're going to see. Ta-da! | We're going to see. Ta-da! |
340 | 00:15:30,360 | 00:15:32,000 | And then hopefully it doesn't fall out. | And then hopefully it doesn't fall out. |
341 | 00:15:32,200 | 00:15:33,120 | (BOTH LAUGH) | (BOTH LAUGH) |
342 | 00:15:33,320 | 00:15:35,040 | Can you imagine? | Can you imagine? |
343 | 00:15:35,240 | 00:15:36,880 | Well, then we'd have to start again. | Well, then we'd have to start again. |
344 | 00:15:37,080 | 00:15:41,480 | So you've sort of got... and you can still see, it's still stretchy. | So you've sort of got... and you can still see, it's still stretchy. |
345 | 00:15:43,280 | 00:15:44,920 | The third and final element to this dessert | The third and final element to this dessert |
346 | 00:15:45,120 | 00:15:46,880 | is a brown sugar sponge base. | is a brown sugar sponge base. |
347 | 00:15:47,080 | 00:15:48,200 | I've cut it up | I've cut it up |
348 | 00:15:48,400 | 00:15:50,800 | and it sort of pretty much just sits underneath the parfait | and it sort of pretty much just sits underneath the parfait |
349 | 00:15:51,000 | 00:15:53,160 | and then the whole thing gets topped with the meringue. | and then the whole thing gets topped with the meringue. |
350 | 00:15:53,360 | 00:15:57,960 | To finish the parfait, Joshua has created a second sugar syrup, | To finish the parfait, Joshua has created a second sugar syrup, |
351 | 00:15:58,160 | 00:16:01,760 | which he combines with egg yolks and gelatine. | which he combines with egg yolks and gelatine. |
352 | 00:16:01,960 | 00:16:03,480 | So now we're ready to go. | So now we're ready to go. |
353 | 00:16:03,680 | 00:16:06,360 | You've pretty much just got all the texture and the structure | You've pretty much just got all the texture and the structure |
354 | 00:16:06,560 | 00:16:07,840 | it's going to get. | it's going to get. |
355 | 00:16:08,040 | 00:16:09,960 | You can see how pale those yolks have become now | You can see how pale those yolks have become now |
356 | 00:16:10,160 | 00:16:12,800 | and... and very glossy because of that sugar syrup. | and... and very glossy because of that sugar syrup. |
357 | 00:16:13,000 | 00:16:14,280 | And just pop it out. | And just pop it out. |
358 | 00:16:14,480 | 00:16:16,840 | Once combined with the whipped espresso cream, | Once combined with the whipped espresso cream, |
359 | 00:16:17,040 | 00:16:18,560 | the parfait mixture is put into moulds | the parfait mixture is put into moulds |
360 | 00:16:18,760 | 00:16:20,920 | and placed in the freezer to set. | and placed in the freezer to set. |
361 | 00:16:21,120 | 00:16:24,000 | Lucky for me, Joshua has some that are already frozen. | Lucky for me, Joshua has some that are already frozen. |
362 | 00:16:24,200 | 00:16:26,520 | We've got the meringue that we did before, | We've got the meringue that we did before, |
363 | 00:16:26,720 | 00:16:30,080 | so you'll see that it still is quite stretchy. | so you'll see that it still is quite stretchy. |
364 | 00:16:30,280 | 00:16:32,760 | Once the meringue mixture's in the bag, | Once the meringue mixture's in the bag, |
365 | 00:16:32,960 | 00:16:34,720 | it's time to create some sweet magic. | it's time to create some sweet magic. |
366 | 00:16:34,920 | 00:16:36,560 | I like to start from the top. OK. | I like to start from the top. OK. |
367 | 00:16:36,760 | 00:16:38,360 | And I like to sort of keep it rustic. | And I like to sort of keep it rustic. |
368 | 00:16:38,560 | 00:16:40,000 | I'm not going for perfection. | I'm not going for perfection. |
369 | 00:16:40,200 | 00:16:42,240 | I want to make it look nice and bountiful. | I want to make it look nice and bountiful. |
370 | 00:16:42,440 | 00:16:44,800 | The whole idea is that we cover the whole parfait. | The whole idea is that we cover the whole parfait. |
371 | 00:16:45,000 | 00:16:46,440 | Yep. Do you want to have a go? | Yep. Do you want to have a go? |
372 | 00:16:46,640 | 00:16:49,120 | Sure... Ooh. Oooh, OK. | Sure... Ooh. Oooh, OK. |
373 | 00:16:49,320 | 00:16:51,240 | Alright, so, what am I doing? | Alright, so, what am I doing? |
374 | 00:16:51,440 | 00:16:54,280 | So you're going to... I would start off with your hand movement, | So you're going to... I would start off with your hand movement, |
375 | 00:16:54,480 | 00:16:57,240 | so if you grab around so you've got a full squeeze on the piping nozzle. | so if you grab around so you've got a full squeeze on the piping nozzle. |
376 | 00:16:57,440 | 00:16:58,720 | OK, yep. | OK, yep. |
377 | 00:16:58,920 | 00:17:00,400 | And then you're going to push from the back | And then you're going to push from the back |
378 | 00:17:00,600 | 00:17:02,360 | and get to a stage then pull. | and get to a stage then pull. |
379 | 00:17:02,560 | 00:17:03,840 | See? You got it! | See? You got it! |
380 | 00:17:04,040 | 00:17:05,480 | Yes! | Yes! |
381 | 00:17:06,560 | 00:17:08,720 | So now you just have to turn and spin at the same time | So now you just have to turn and spin at the same time |
382 | 00:17:08,920 | 00:17:10,200 | and do another 20, yeah? | and do another 20, yeah? |
383 | 00:17:10,400 | 00:17:11,680 | OK, like this? | OK, like this? |
384 | 00:17:12,880 | 00:17:13,840 | Done! | Done! |
385 | 00:17:14,040 | 00:17:15,760 | OK, I'm going to let you finish this | OK, I'm going to let you finish this |
386 | 00:17:15,960 | 00:17:18,720 | because I actually want this to look pretty by the end of it. | because I actually want this to look pretty by the end of it. |
387 | 00:17:22,320 | 00:17:24,800 | And then for the final, | And then for the final, |
388 | 00:17:25,000 | 00:17:27,600 | we get our flame | we get our flame |
389 | 00:17:27,800 | 00:17:30,320 | and we just sort of give it a light torch. | and we just sort of give it a light torch. |
390 | 00:17:32,320 | 00:17:35,600 | Ooh, that smell of toasted marshmallow! | Ooh, that smell of toasted marshmallow! |
391 | 00:17:35,800 | 00:17:38,760 | That is absolutely gorgeous. Something about burnt sugar. | That is absolutely gorgeous. Something about burnt sugar. |
392 | 00:17:39,920 | 00:17:42,960 | So here we have Bistro Rex's bombe Alaska. | So here we have Bistro Rex's bombe Alaska. |
393 | 00:17:44,120 | 00:17:48,000 | I think a great dessert has a little bit of nostalgia for most people. | I think a great dessert has a little bit of nostalgia for most people. |
394 | 00:17:48,200 | 00:17:49,880 | So this... That it does. | So this... That it does. |
395 | 00:17:50,080 | 00:17:52,640 | ..retro... retro French classic, | ..retro... retro French classic, |
396 | 00:17:52,840 | 00:17:54,800 | bit of toasted marshmallow. | bit of toasted marshmallow. |
397 | 00:17:55,000 | 00:17:56,480 | Gorgeous! | Gorgeous! |
398 | 00:18:03,560 | 00:18:06,040 | What an incredible cross-section of flavours. | What an incredible cross-section of flavours. |
399 | 00:18:06,240 | 00:18:08,600 | You get that toasted Italian meringue, | You get that toasted Italian meringue, |
400 | 00:18:08,800 | 00:18:10,280 | you have that burnt sugar, | you have that burnt sugar, |
401 | 00:18:10,480 | 00:18:13,840 | that really lovely subtle espresso flavour. | that really lovely subtle espresso flavour. |
402 | 00:18:14,040 | 00:18:16,360 | That parfait is so silky, | That parfait is so silky, |
403 | 00:18:16,560 | 00:18:19,640 | but it still has a... is still... it's holding its own. | but it still has a... is still... it's holding its own. |
404 | 00:18:19,840 | 00:18:21,760 | You know, this is a dish of fire and ice | You know, this is a dish of fire and ice |
405 | 00:18:21,960 | 00:18:25,040 | and you've managed to balance each of those elements perfectly. | and you've managed to balance each of those elements perfectly. |
406 | 00:18:25,240 | 00:18:26,680 | Incredible. Thanks. | Incredible. Thanks. |
407 | 00:18:32,040 | 00:18:36,000 | Award-winning Bistro Rex is co-owned and run by head chef Jo Ward | Award-winning Bistro Rex is co-owned and run by head chef Jo Ward |
408 | 00:18:36,200 | 00:18:38,120 | and her business partner Mishy, | and her business partner Mishy, |
409 | 00:18:38,320 | 00:18:41,440 | who brings a European flair to the kitchen. | who brings a European flair to the kitchen. |
410 | 00:18:41,640 | 00:18:44,360 | Mishy I've been working with now for quite a few years | Mishy I've been working with now for quite a few years |
411 | 00:18:44,560 | 00:18:47,560 | and we worked over in Europe together during the summer months. | and we worked over in Europe together during the summer months. |
412 | 00:18:47,760 | 00:18:50,280 | Mishy brings a lot of energy to the kitchen | Mishy brings a lot of energy to the kitchen |
413 | 00:18:50,480 | 00:18:52,880 | and, you know, she... she's my driving force. | and, you know, she... she's my driving force. |
414 | 00:18:53,080 | 00:18:57,200 | Um, she used to say, um, I'm the brains, she's the muscles. | Um, she used to say, um, I'm the brains, she's the muscles. |
415 | 00:18:58,920 | 00:19:00,200 | My grandfather was a cook. | My grandfather was a cook. |
416 | 00:19:00,400 | 00:19:05,160 | I wanted to leave school and this job came up | I wanted to leave school and this job came up |
417 | 00:19:05,360 | 00:19:08,200 | and it was just like, "First year apprentice, job available," | and it was just like, "First year apprentice, job available," |
418 | 00:19:08,400 | 00:19:10,960 | so I was like, "Great, I'll do this." | so I was like, "Great, I'll do this." |
419 | 00:19:11,160 | 00:19:12,760 | And then I loved it | And then I loved it |
420 | 00:19:12,960 | 00:19:14,840 | and then I hated it, then I loved it. | and then I hated it, then I loved it. |
421 | 00:19:15,040 | 00:19:18,440 | Before Bistro Rex, I was travelling the world as a chef, | Before Bistro Rex, I was travelling the world as a chef, |
422 | 00:19:18,640 | 00:19:22,360 | incredible opportunities that took me to, you know, | incredible opportunities that took me to, you know, |
423 | 00:19:22,560 | 00:19:25,040 | Switzerland and Greece and London. | Switzerland and Greece and London. |
424 | 00:19:25,240 | 00:19:29,200 | You know, you can turn anyone's day around with a meal | You know, you can turn anyone's day around with a meal |
425 | 00:19:29,400 | 00:19:31,840 | and, you know, the love that you put into it. | and, you know, the love that you put into it. |
426 | 00:19:32,040 | 00:19:35,200 | Mishy's love of cooking was put to the test this week | Mishy's love of cooking was put to the test this week |
427 | 00:19:35,400 | 00:19:37,360 | in a tarte tatin trilogy. | in a tarte tatin trilogy. |
428 | 00:19:37,560 | 00:19:41,880 | Her cooking prowess saw her deliver a truly tasty tart, | Her cooking prowess saw her deliver a truly tasty tart, |
429 | 00:19:42,080 | 00:19:45,360 | giving her the third restaurant win of the week. | giving her the third restaurant win of the week. |
430 | 00:19:45,560 | 00:19:47,640 | Oh, Mishy! | Oh, Mishy! |
431 | 00:19:48,760 | 00:19:51,960 | Tonight, Mishy is going to show me your savoury talents | Tonight, Mishy is going to show me your savoury talents |
432 | 00:19:52,160 | 00:19:54,560 | with a dish full of French finesse. | with a dish full of French finesse. |
433 | 00:19:54,760 | 00:19:58,120 | Today, we are making a grilled Murray cod | Today, we are making a grilled Murray cod |
434 | 00:19:58,320 | 00:20:01,760 | with vongole and a ginger and vermouth broth. | with vongole and a ginger and vermouth broth. |
435 | 00:20:01,960 | 00:20:03,240 | Amazing. | Amazing. |
436 | 00:20:03,440 | 00:20:05,600 | I'm going to fillet the fish. Fantastic. | I'm going to fillet the fish. Fantastic. |
437 | 00:20:05,800 | 00:20:08,640 | So I'm going to take... with my knife I can feel the spine | So I'm going to take... with my knife I can feel the spine |
438 | 00:20:08,840 | 00:20:10,520 | and then what we're going to do | and then what we're going to do |
439 | 00:20:10,720 | 00:20:13,920 | is we want a nice clean portion here | is we want a nice clean portion here |
440 | 00:20:14,120 | 00:20:15,400 | and there we go. | and there we go. |
441 | 00:20:15,600 | 00:20:17,080 | You can see how opaque it is. | You can see how opaque it is. |
442 | 00:20:17,280 | 00:20:19,240 | It's really clean, super fresh. | It's really clean, super fresh. |
443 | 00:20:19,440 | 00:20:22,720 | So out of the whole fish I'm going to get four portions in total. | So out of the whole fish I'm going to get four portions in total. |
444 | 00:20:22,920 | 00:20:25,680 | Next we are going to chargrill some leeks, | Next we are going to chargrill some leeks, |
445 | 00:20:25,880 | 00:20:27,400 | just going to go onto the barbecue. | just going to go onto the barbecue. |
446 | 00:20:27,600 | 00:20:29,280 | So next we're going to work on the broth. | So next we're going to work on the broth. |
447 | 00:20:29,480 | 00:20:30,760 | OK. | OK. |
448 | 00:20:30,960 | 00:20:34,120 | So ginger is used throughout French cuisine in lots of different areas. | So ginger is used throughout French cuisine in lots of different areas. |
449 | 00:20:34,320 | 00:20:36,480 | French cuisine is built on technique | French cuisine is built on technique |
450 | 00:20:36,680 | 00:20:37,680 | and is about precision | and is about precision |
451 | 00:20:37,880 | 00:20:40,640 | and the detailed preparation of individual ingredients. | and the detailed preparation of individual ingredients. |
452 | 00:20:40,840 | 00:20:45,080 | I've cut it into julienne strips, a French term for the way I've cut it. | I've cut it into julienne strips, a French term for the way I've cut it. |
453 | 00:20:45,280 | 00:20:47,560 | But this will be the base of our stock. | But this will be the base of our stock. |
454 | 00:20:47,760 | 00:20:49,240 | So what we're going to do now | So what we're going to do now |
455 | 00:20:49,440 | 00:20:51,760 | is put in the ginger | is put in the ginger |
456 | 00:20:51,960 | 00:20:54,040 | and we're going to dry toast it. | and we're going to dry toast it. |
457 | 00:20:54,240 | 00:20:55,720 | Aha! | Aha! |
458 | 00:20:55,920 | 00:20:58,760 | We're going to use, um, some French vermouth | We're going to use, um, some French vermouth |
459 | 00:20:58,960 | 00:21:02,400 | and it's finished off with some citrus peels and stuff like that. | and it's finished off with some citrus peels and stuff like that. |
460 | 00:21:02,600 | 00:21:05,200 | Once the alcohol has burnt off, | Once the alcohol has burnt off, |
461 | 00:21:05,400 | 00:21:09,440 | it's time to add the most classic of stocks, fish fumet, | it's time to add the most classic of stocks, fish fumet, |
462 | 00:21:09,640 | 00:21:11,640 | made from fishbones, white onions, | made from fishbones, white onions, |
463 | 00:21:11,840 | 00:21:14,640 | celery, leeks, bay leaves and thyme. | celery, leeks, bay leaves and thyme. |
464 | 00:21:14,840 | 00:21:16,280 | While the broth reduces, | While the broth reduces, |
465 | 00:21:16,480 | 00:21:20,240 | Mishy places the cod into the pan skin-side down. | Mishy places the cod into the pan skin-side down. |
466 | 00:21:20,440 | 00:21:22,720 | Then she adds a handful of vongole to the broth. | Then she adds a handful of vongole to the broth. |
467 | 00:21:22,920 | 00:21:24,560 | So it's nice and steamy. | So it's nice and steamy. |
468 | 00:21:24,760 | 00:21:27,040 | If it's not hot enough it takes... well, A, it takes longer, | If it's not hot enough it takes... well, A, it takes longer, |
469 | 00:21:27,240 | 00:21:30,720 | it can also turn the shellfish a little bit tough as well. | it can also turn the shellfish a little bit tough as well. |
470 | 00:21:30,920 | 00:21:32,800 | This simple and elegant dish | This simple and elegant dish |
471 | 00:21:33,000 | 00:21:35,280 | combines classic French herb flavours | combines classic French herb flavours |
472 | 00:21:35,480 | 00:21:37,840 | with a modern Australian garnish. | with a modern Australian garnish. |
473 | 00:21:38,040 | 00:21:41,080 | You also finish it with a mixed herb mix | You also finish it with a mixed herb mix |
474 | 00:21:41,280 | 00:21:43,160 | so that... you know, that contains your tarragon, | so that... you know, that contains your tarragon, |
475 | 00:21:43,360 | 00:21:45,160 | your chives, your chervil. | your chives, your chervil. |
476 | 00:21:45,360 | 00:21:47,440 | And we're also using a garnish of karkalla, | And we're also using a garnish of karkalla, |
477 | 00:21:47,640 | 00:21:51,240 | so karkalla, um, or beach banana, as some people say. | so karkalla, um, or beach banana, as some people say. |
478 | 00:21:51,440 | 00:21:53,360 | I love these guys. | I love these guys. |
479 | 00:21:53,560 | 00:21:56,000 | They're cool, huh? So it is an Australian succulent. | They're cool, huh? So it is an Australian succulent. |
480 | 00:21:56,200 | 00:21:58,880 | They're salty, they're juicy. Yeah. | They're salty, they're juicy. Yeah. |
481 | 00:21:59,080 | 00:22:01,680 | It kind of naturally seasons the dish. | It kind of naturally seasons the dish. |
482 | 00:22:01,880 | 00:22:04,960 | I'm going to use a little bit of that charred leek. | I'm going to use a little bit of that charred leek. |
483 | 00:22:06,520 | 00:22:07,960 | After two to three minutes, | After two to three minutes, |
484 | 00:22:08,160 | 00:22:10,440 | the cod should have an evenly crisp skin. | the cod should have an evenly crisp skin. |
485 | 00:22:11,920 | 00:22:16,360 | And, oh, there we go, let's see, nice and crispy. | And, oh, there we go, let's see, nice and crispy. |
486 | 00:22:16,560 | 00:22:18,680 | Now the vongole have steamed open in the broth, | Now the vongole have steamed open in the broth, |
487 | 00:22:18,880 | 00:22:21,360 | Mishy adds the fresh herbs and charred leeks. | Mishy adds the fresh herbs and charred leeks. |
488 | 00:22:23,480 | 00:22:24,760 | Smelling amazing. | Smelling amazing. |
489 | 00:22:24,960 | 00:22:28,240 | And a French sauce wouldn't be complete without butter. | And a French sauce wouldn't be complete without butter. |
490 | 00:22:28,440 | 00:22:31,560 | We're going to monte the... the, uh, stock. | We're going to monte the... the, uh, stock. |
491 | 00:22:31,760 | 00:22:33,760 | Again, it's going to add some richness, | Again, it's going to add some richness, |
492 | 00:22:33,960 | 00:22:37,080 | um, a really beautiful mouth feel, | um, a really beautiful mouth feel, |
493 | 00:22:37,280 | 00:22:39,960 | again, very French in technique. | again, very French in technique. |
494 | 00:22:40,160 | 00:22:45,280 | I'm going to finish off that broth with a little bit of lemon juice. | I'm going to finish off that broth with a little bit of lemon juice. |
495 | 00:22:45,480 | 00:22:47,240 | Seafood and lemon. | Seafood and lemon. |
496 | 00:22:47,440 | 00:22:50,320 | And now for the piece de resistance. | And now for the piece de resistance. |
497 | 00:22:50,520 | 00:22:53,200 | OK, we're going to finish it off now. | OK, we're going to finish it off now. |
498 | 00:22:57,560 | 00:22:59,680 | Thank you so much. You're welcome. Thank you. | Thank you so much. You're welcome. Thank you. |
499 | 00:22:59,880 | 00:23:01,760 | Lovely to... I learnt so much from you. | Lovely to... I learnt so much from you. |
500 | 00:23:01,960 | 00:23:03,240 | Excellent. | Excellent. |
501 | 00:23:03,440 | 00:23:06,720 | As I leave Mishy to plate up, I can honestly say my day at Bistro Rex | As I leave Mishy to plate up, I can honestly say my day at Bistro Rex |
502 | 00:23:06,920 | 00:23:10,240 | has shown me the true meaning of hospitality. | has shown me the true meaning of hospitality. |
503 | 00:23:10,440 | 00:23:12,760 | Jo and her team welcome you as an old friend | Jo and her team welcome you as an old friend |
504 | 00:23:12,960 | 00:23:15,640 | and cook food with real heart and soul. | and cook food with real heart and soul. |
505 | 00:23:17,080 | 00:23:19,520 | I need a leaf salad to go with the minute steak | I need a leaf salad to go with the minute steak |
506 | 00:23:19,720 | 00:23:22,040 | and I need a five-piece croquette with it. | and I need a five-piece croquette with it. |
507 | 00:23:22,240 | 00:23:24,880 | At Bistro Rex, we aim to be the favourite, | At Bistro Rex, we aim to be the favourite, |
508 | 00:23:25,080 | 00:23:27,920 | you know, we're very much focused on our customers | you know, we're very much focused on our customers |
509 | 00:23:28,120 | 00:23:29,600 | and the service that they get. | and the service that they get. |
510 | 00:23:29,800 | 00:23:33,040 | I started in this industry when I was very young, | I started in this industry when I was very young, |
511 | 00:23:33,240 | 00:23:37,200 | I've been in this for 35 years, not giving away my age at all, | I've been in this for 35 years, not giving away my age at all, |
512 | 00:23:37,400 | 00:23:40,840 | but I love it, like, I love everything about it, | but I love it, like, I love everything about it, |
513 | 00:23:41,040 | 00:23:42,560 | I love the people I work with. | I love the people I work with. |
514 | 00:23:42,760 | 00:23:46,720 | You build great relationships, they become your family | You build great relationships, they become your family |
515 | 00:23:46,920 | 00:23:48,200 | and I love food. | and I love food. |
516 | 00:23:48,400 | 00:23:50,200 | As dinner service begins, | As dinner service begins, |
517 | 00:23:50,400 | 00:23:51,920 | there's just time for Jo and I | there's just time for Jo and I |
518 | 00:23:52,120 | 00:23:55,000 | to experience Mishy's exquisite Murray cod. | to experience Mishy's exquisite Murray cod. |
519 | 00:23:55,200 | 00:23:56,480 | Bon appetit. | Bon appetit. |
520 | 00:23:56,680 | 00:23:57,840 | Thanks, Mishy. | Thanks, Mishy. |
521 | 00:23:58,040 | 00:23:59,720 | Merci. Thanks, chef. You're welcome. Enjoy. | Merci. Thanks, chef. You're welcome. Enjoy. |
522 | 00:23:59,920 | 00:24:01,240 | Thank you. Let's dig in. | Thank you. Let's dig in. |
523 | 00:24:01,440 | 00:24:02,520 | OK. | OK. |
524 | 00:24:02,720 | 00:24:05,720 | I've been so well fed today, I cannot tell you. | I've been so well fed today, I cannot tell you. |
525 | 00:24:07,000 | 00:24:08,040 | Mm! | Mm! |
526 | 00:24:08,240 | 00:24:12,360 | This dish, for me, it's firstly about the texture, | This dish, for me, it's firstly about the texture, |
527 | 00:24:12,560 | 00:24:14,120 | the crispiness of the skin, | the crispiness of the skin, |
528 | 00:24:14,320 | 00:24:16,960 | you know, that soft melting texture of the Murray cod. | you know, that soft melting texture of the Murray cod. |
529 | 00:24:17,160 | 00:24:21,120 | This broth, you know, it's light, it's aromatic. | This broth, you know, it's light, it's aromatic. |
530 | 00:24:21,320 | 00:24:22,960 | Mm! It's very French. | Mm! It's very French. |
531 | 00:24:23,160 | 00:24:24,720 | It is very French. | It is very French. |
532 | 00:24:24,920 | 00:24:26,520 | Have you enjoyed your week on The Chefs' Line? | Have you enjoyed your week on The Chefs' Line? |
533 | 00:24:26,720 | 00:24:27,720 | I have. I've had a great time. | I have. I've had a great time. |
534 | 00:24:27,960 | 00:24:30,840 | We've really enjoyed having you in the restaurant today. Thank you very much. | We've really enjoyed having you in the restaurant today. Thank you very much. |
535 | 00:24:31,040 | 00:24:34,080 | Well, it is always an honour to be in a kitchen of this calibre. | Well, it is always an honour to be in a kitchen of this calibre. |
536 | 00:24:34,280 | 00:24:35,560 | Thank you. It's just such an honour. | Thank you. It's just such an honour. |
537 | 00:24:35,760 | 00:24:37,520 | So, thank you. Cheers to you. Cheers. Cheers. | So, thank you. Cheers to you. Cheers. Cheers. |
538 | 00:24:37,720 | 00:24:38,880 | Thanks for having me. | Thanks for having me. |
539 | 00:24:39,080 | 00:24:40,320 | Next time... | Next time... |
540 | 00:24:40,520 | 00:24:41,440 | Vamos! | Vamos! |
541 | 00:24:41,640 | 00:24:42,920 | ..the kitchen becomes a fiesta... | ..the kitchen becomes a fiesta... |
542 | 00:24:43,120 | 00:24:44,840 | Salud! | Salud! |
543 | 00:24:45,040 | 00:24:46,320 | ..in Mexican Week... | ..in Mexican Week... |
544 | 00:24:46,520 | 00:24:48,200 | Yes! Ooh! (LAUGHS) | Yes! Ooh! (LAUGHS) |
545 | 00:24:48,400 | 00:24:52,280 | ..as four new home cooks take on the chefs' line | ..as four new home cooks take on the chefs' line |
546 | 00:24:52,480 | 00:24:55,880 | from top Melbourne Mexican restaurant Mamasita. | from top Melbourne Mexican restaurant Mamasita. |
547 | 00:24:56,080 | 00:24:57,720 | Vamonos! Vamonos, chef! | Vamonos! Vamonos, chef! |