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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!