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1 00:00:01,040 00:00:03,200 MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... MAEVE O'MEARA: It's Mexican Week on The Chefs' Line...
2 00:00:03,399 00:00:04,719 Oh, it smells amazing. Oh, it smells amazing.
3 00:00:04,919 00:00:07,240 And tonight, for our final Mexican stand-off... And tonight, for our final Mexican stand-off...
4 00:00:07,440 00:00:08,800 Let's go. Come on, vamanos. Let's go. Come on, vamanos.
5 00:00:09,000 00:00:11,439 ..pork is the star. ..pork is the star.
6 00:00:11,640 00:00:13,240 It's really good. It's really good.
7 00:00:13,439 00:00:15,480 It's a delicious and juicy meat, It's a delicious and juicy meat,
8 00:00:15,679 00:00:17,920 perfect for taking on Mexican flavours perfect for taking on Mexican flavours
9 00:00:18,120 00:00:21,160 and takes skill to cook to perfection. and takes skill to cook to perfection.
10 00:00:21,359 00:00:22,879 Mmm. Yum. Mmm. Yum.
11 00:00:23,079 00:00:25,399 All week... Come on and get it! All week... Come on and get it!
12 00:00:25,600 00:00:28,000 ..home cooks Alejandra and Maria... ..home cooks Alejandra and Maria...
13 00:00:28,199 00:00:29,920 Maria, nice one! Maria, nice one!
14 00:00:30,120 00:00:32,079 ..have been pitting their cooking skills ..have been pitting their cooking skills
15 00:00:32,280 00:00:36,240 against top Mexican restaurant, Mamasita. against top Mexican restaurant, Mamasita.
16 00:00:36,439 00:00:38,320 The flavour, unbelievable. The flavour, unbelievable.
17 00:00:38,520 00:00:41,159 In a competition that escalated in difficulty In a competition that escalated in difficulty
18 00:00:41,359 00:00:43,359 starting with the apprentice chef, starting with the apprentice chef,
19 00:00:43,560 00:00:45,280 and ending tonight with the final stop and ending tonight with the final stop
20 00:00:45,479 00:00:48,280 in their chefs' line, Head Chef Michael. in their chefs' line, Head Chef Michael.
21 00:00:48,479 00:00:49,960 Chef Michael, how are you doing? Chef Michael, how are you doing?
22 00:00:50,200 00:00:53,560 Good. You know what? I'm starting to feel the pressure, actually. Yeah. Good. You know what? I'm starting to feel the pressure, actually. Yeah.
23 00:00:53,759 00:00:59,920 But whose pork dish will win Mexican Week on The Chefs' Line? But whose pork dish will win Mexican Week on The Chefs' Line?
24 00:01:06,000 00:01:08,960 Welcome back to The Chefs' Line Mexican Week. Welcome back to The Chefs' Line Mexican Week.
25 00:01:09,159 00:01:12,280 Our home cooks this week have been incredibly strong Our home cooks this week have been incredibly strong
26 00:01:12,480 00:01:14,280 with both Maria and Alejandra with both Maria and Alejandra
27 00:01:14,480 00:01:17,359 making it all the way to the end of The Chefs' Line. making it all the way to the end of The Chefs' Line.
28 00:01:17,560 00:01:18,840 BOTH: Whoo! BOTH: Whoo!
29 00:01:19,039 00:01:20,599 Yes! Yes!
30 00:01:20,799 00:01:22,079 (LAUGHTER) (LAUGHTER)
31 00:01:22,280 00:01:24,519 Well, home cooks, you might have had it your way this week, Well, home cooks, you might have had it your way this week,
32 00:01:24,719 00:01:28,359 but Head Chef Michael is a seasoned professional, but Head Chef Michael is a seasoned professional,
33 00:01:28,560 00:01:30,159 so you've got an uphill battle. so you've got an uphill battle.
34 00:01:30,359 00:01:32,520 MARK OLIVE: And tonight, to decide our winner MARK OLIVE: And tonight, to decide our winner
35 00:01:32,719 00:01:36,400 we're asking you for some perfect Mexican pork. we're asking you for some perfect Mexican pork.
36 00:01:36,599 00:01:38,439 Whoo! Whoo!
37 00:01:38,640 00:01:43,280 Head Chef Michael, how are you feeling about tonight's cook-off? Head Chef Michael, how are you feeling about tonight's cook-off?
38 00:01:43,479 00:01:44,759 Over the last couple of nights, Over the last couple of nights,
39 00:01:44,960 00:01:47,240 it's been pretty exciting watching and smelling the food. it's been pretty exciting watching and smelling the food.
40 00:01:47,439 00:01:49,319 I'm pretty revved and ready to go. I'm pretty revved and ready to go.
41 00:01:49,560 00:01:53,920 Alejandra, you've danced your way through Mexican week with two trophies! Alejandra, you've danced your way through Mexican week with two trophies!
42 00:01:54,120 00:01:59,400 Whoo! I'm looking for the third one. Whoo! I'm looking for the third one.
43 00:01:59,599 00:02:04,560 Hey, Maria, you've had some beautiful classic family recipes. Hey, Maria, you've had some beautiful classic family recipes.
44 00:02:04,760 00:02:06,480 Have you got a good one tonight? Have you got a good one tonight?
45 00:02:06,680 00:02:09,919 Yes, I think I have an amazing secret weapon for the end Yes, I think I have an amazing secret weapon for the end
46 00:02:10,120 00:02:12,159 and I'm just going to have fun. and I'm just going to have fun.
47 00:02:12,360 00:02:14,000 Tonight's blind judge will be Mark. Tonight's blind judge will be Mark.
48 00:02:14,199 00:02:16,639 MARK OLIVE: Well, good luck, Maria. MARK OLIVE: Well, good luck, Maria.
49 00:02:16,840 00:02:18,280 Thank you. Thank you.
50 00:02:18,479 00:02:19,800 Good luck, Alejandra. Good luck, Alejandra.
51 00:02:20,000 00:02:21,719 Thanks. Thanks.
52 00:02:21,920 00:02:26,240 Head Chef Michael, good luck, because I think you might need it. Head Chef Michael, good luck, because I think you might need it.
53 00:02:26,439 00:02:27,879 (LAUGHS) (LAUGHS)
54 00:02:31,400 00:02:35,840 OK, you have 90 minutes to serve up your best Mexican pork. OK, you have 90 minutes to serve up your best Mexican pork.
55 00:02:36,039 00:02:37,599 So let's cook! So let's cook!
56 00:02:37,800 00:02:39,079 Come on, vamanos. Come on, vamanos.
57 00:02:39,280 00:02:41,000 Vamanos, lots to do. Vamanos, lots to do.
58 00:02:50,960 00:02:57,079 DAN HONG: Pork is much loved in Mexico, it's very versatile, it's very cheap DAN HONG: Pork is much loved in Mexico, it's very versatile, it's very cheap
59 00:02:57,280 00:03:00,199 and there's so many dishes that they could make with pork. and there's so many dishes that they could make with pork.
60 00:03:00,400 00:03:02,840 Absolutely, I think some of the best Mexican dishes Absolutely, I think some of the best Mexican dishes
61 00:03:03,039 00:03:04,800 have pork at the heart of them. have pork at the heart of them.
62 00:03:05,039 00:03:08,800 This is a really great open challenge to see what they can do. Mm. This is a really great open challenge to see what they can do. Mm.
63 00:03:10,120 00:03:13,199 Tonight, I am looking for a third trophy. Tonight, I am looking for a third trophy.
64 00:03:13,400 00:03:15,719 I'm cooking tonight cochinita pilbil. I'm cooking tonight cochinita pilbil.
65 00:03:15,919 00:03:20,039 Cochinita pilbil in Spanish mean, "pork cooked for a long time". Cochinita pilbil in Spanish mean, "pork cooked for a long time".
66 00:03:20,240 00:03:24,280 I'm dedicating this dish to one of my best Mexican friends, I'm dedicating this dish to one of my best Mexican friends,
67 00:03:24,479 00:03:27,280 she teach me how to made it last year when I was there. she teach me how to made it last year when I was there.
68 00:03:27,479 00:03:29,759 I'm from Venezuela, South America. I'm from Venezuela, South America.
69 00:03:29,960 00:03:34,120 When I moved to Australia, I couldn't find any good Latin food. When I moved to Australia, I couldn't find any good Latin food.
70 00:03:34,319 00:03:37,280 My husband told me, "Alejandra, why don't you cook your own food?" My husband told me, "Alejandra, why don't you cook your own food?"
71 00:03:37,479 00:03:42,120 And, you know, something just click on my mind and I just start getting And, you know, something just click on my mind and I just start getting
72 00:03:42,319 00:03:44,759 passionate about food, especially Latin food. passionate about food, especially Latin food.
73 00:03:44,960 00:03:47,280 Yeah. (LAUGHS) Yeah. (LAUGHS)
74 00:03:49,000 00:03:53,960 So I soak the chillies first, because they were dried chilli. So I soak the chillies first, because they were dried chilli.
75 00:03:54,159 00:03:58,759 One is a smoky, a smoky flavour, the chipotle one and two guajillos. One is a smoky, a smoky flavour, the chipotle one and two guajillos.
76 00:03:58,960 00:04:04,120 And then I blend the orange juice, lemon, And then I blend the orange juice, lemon,
77 00:04:04,319 00:04:07,280 and a little bit of salt, you have to blend it. and a little bit of salt, you have to blend it.
78 00:04:09,439 00:04:12,400 That's the spice to marinate the pork. That's the spice to marinate the pork.
79 00:04:12,599 00:04:17,360 So you've got to combine all the flavours and you know, So you've got to combine all the flavours and you know,
80 00:04:17,560 00:04:21,319 like a smoky and a little bit spicy on the pork. like a smoky and a little bit spicy on the pork.
81 00:04:21,519 00:04:27,319 Put aluminium foil, banana leaf, put the pork inside the tray, Put aluminium foil, banana leaf, put the pork inside the tray,
82 00:04:27,519 00:04:30,759 wrap it up, put it in the oven straightaway. wrap it up, put it in the oven straightaway.
83 00:04:30,959 00:04:32,720 That has to be the first thing That has to be the first thing
84 00:04:32,920 00:04:35,800 because it's going to take a long time to cook. because it's going to take a long time to cook.
85 00:04:38,920 00:04:41,480 That looks beautiful. That looks beautiful.
86 00:04:41,680 00:04:44,199 I'm just chopping the meat, the pork. I'm just chopping the meat, the pork.
87 00:04:44,399 00:04:48,639 Tonight, I am making stuffed chillies with pork Tonight, I am making stuffed chillies with pork
88 00:04:48,840 00:04:50,439 in a zucchini flower sauce. in a zucchini flower sauce.
89 00:04:50,639 00:04:52,920 This is my dad's recipe. This is my dad's recipe.
90 00:04:53,120 00:04:57,159 My dad usually cook this recipe for special occasions. My dad usually cook this recipe for special occasions.
91 00:04:57,360 00:04:59,439 So I'm originally from Mexico City. So I'm originally from Mexico City.
92 00:04:59,639 00:05:03,439 I love cooking because it's the way I connect with Mexico. I love cooking because it's the way I connect with Mexico.
93 00:05:05,439 00:05:09,079 I am using pork neck tonight because it has a lot of fat I am using pork neck tonight because it has a lot of fat
94 00:05:09,279 00:05:12,040 and that fat works together with the other elements and that fat works together with the other elements
95 00:05:12,240 00:05:13,879 to stand up the flavour. to stand up the flavour.
96 00:05:14,079 00:05:16,959 I'm going to put some salt, some pepper. I'm going to put some salt, some pepper.
97 00:05:17,160 00:05:21,120 To make my pork mix, I season it with salt, pepper, To make my pork mix, I season it with salt, pepper,
98 00:05:21,319 00:05:22,879 oregano and cumin. oregano and cumin.
99 00:05:23,079 00:05:26,560 Dice some onion, some garlic. (SIGHS) Dice some onion, some garlic. (SIGHS)
100 00:05:26,759 00:05:28,040 And the pear. And the pear.
101 00:05:28,240 00:05:35,840 I'm cutting it into small squares, it's going to be the sweet part. I'm cutting it into small squares, it's going to be the sweet part.
102 00:05:37,319 00:05:38,800 DAN HONG: Maria. Hello. DAN HONG: Maria. Hello.
103 00:05:39,000 00:05:40,399 How are you going? How are you going?
104 00:05:40,600 00:05:44,480 I'm seasoning the pork, so I'm going to stuff the chillies with the pork. I'm seasoning the pork, so I'm going to stuff the chillies with the pork.
105 00:05:44,680 00:05:47,480 What's the pear for? Is that going in the stuffing as well? What's the pear for? Is that going in the stuffing as well?
106 00:05:47,680 00:05:49,720 Yeah, it will go, yeah, with the pork. Yeah, it will go, yeah, with the pork.
107 00:05:49,920 00:05:53,240 I think the sweetness of the pear will perfectly match the pork. I think the sweetness of the pear will perfectly match the pork.
108 00:05:53,439 00:05:55,399 Just like pork and apples is a classic combination. Just like pork and apples is a classic combination.
109 00:05:55,600 00:05:56,879 Yes, exactly, yeah. Wow. Yes, exactly, yeah. Wow.
110 00:05:57,079 00:06:00,439 I can't wait to see what you put up. Thank you very much. I can't wait to see what you put up. Thank you very much.
111 00:06:00,639 00:06:06,040 Then I just peel the tomatoes, dice it up and chop some parsley. Then I just peel the tomatoes, dice it up and chop some parsley.
112 00:06:06,240 00:06:09,720 I just start cooking the pork. I just start cooking the pork.
113 00:06:09,920 00:06:13,879 First I put some garlic, onion and the pork First I put some garlic, onion and the pork
114 00:06:14,079 00:06:15,519 and cook it halfway through, and cook it halfway through,
115 00:06:15,720 00:06:19,800 then I've added the tomatoes, the pear, the olives and the parsley. then I've added the tomatoes, the pear, the olives and the parsley.
116 00:06:20,000 00:06:23,600 It's like a boom in your mouth, it will have the pork, It's like a boom in your mouth, it will have the pork,
117 00:06:23,800 00:06:26,439 it will have some saltiness of the olives, or you're going to have some it will have some saltiness of the olives, or you're going to have some
118 00:06:26,639 00:06:29,519 crunchiness of pine nuts, the sweetness of the pear crunchiness of pine nuts, the sweetness of the pear
119 00:06:29,720 00:06:33,079 and everything inside the chillies so, I think it's going to be a boom. and everything inside the chillies so, I think it's going to be a boom.
120 00:06:33,279 00:06:35,399 I am feeling very confident tonight. I am feeling very confident tonight.
121 00:06:35,600 00:06:40,159 Chef Michael looks nervous, because it's two of us against him. Chef Michael looks nervous, because it's two of us against him.
122 00:06:40,360 00:06:42,319 Chef Michael, how are you doing? Chef Michael, how are you doing?
123 00:06:42,560 00:06:46,319 Good. You know what? I'm starting to feel the pressure, actually. Yeah. Good. You know what? I'm starting to feel the pressure, actually. Yeah.
124 00:06:46,519 00:06:48,600 Alejandra and Maria have all these Alejandra and Maria have all these
125 00:06:48,800 00:06:51,480 generations of tradition in their family generations of tradition in their family
126 00:06:51,680 00:06:55,319 and I'm worried that our dishes aren't traditional enough. and I'm worried that our dishes aren't traditional enough.
127 00:06:55,519 00:07:00,040 Tonight, I'll be doing our rojo mole pork with pickled radishes. Tonight, I'll be doing our rojo mole pork with pickled radishes.
128 00:07:00,240 00:07:03,600 For me, Mexican cuisine really caught my eye, For me, Mexican cuisine really caught my eye,
129 00:07:03,800 00:07:05,560 and it was things that I hadn't tasted before. and it was things that I hadn't tasted before.
130 00:07:05,759 00:07:08,240 I've done a lot of South-East Asian cooking where it's all about I've done a lot of South-East Asian cooking where it's all about
131 00:07:08,439 00:07:11,319 chillies and robust flavours, and I thought I knew chilli. chillies and robust flavours, and I thought I knew chilli.
132 00:07:11,519 00:07:14,639 When I got to Mexican cuisine and Mamasita was using When I got to Mexican cuisine and Mamasita was using
133 00:07:14,879 00:07:18,600 probably about six or seven different types of dried chillies at the time. probably about six or seven different types of dried chillies at the time.
134 00:07:18,800 00:07:22,120 People think that chillies are hot, but they range from People think that chillies are hot, but they range from
135 00:07:22,319 00:07:25,439 spicy through to those rich caramel tones, smoky leather tones. spicy through to those rich caramel tones, smoky leather tones.
136 00:07:25,680 00:07:28,600 Playing with those chillies, it drew me straight in and really excited me. Playing with those chillies, it drew me straight in and really excited me.
137 00:07:28,800 00:07:31,879 We're using three different types of chillies in this mole tonight. We're using three different types of chillies in this mole tonight.
138 00:07:32,079 00:07:34,920 We're using ancho, mulato and a pasilla. We're using ancho, mulato and a pasilla.
139 00:07:35,120 00:07:40,159 So we're just toasting these off to get some of the essential oils out. So we're just toasting these off to get some of the essential oils out.
140 00:07:40,360 00:07:42,480 Some of them are giving them sort of a smoky character. Some of them are giving them sort of a smoky character.
141 00:07:42,680 00:07:44,279 Some are in there for a little bit of heat. Some are in there for a little bit of heat.
142 00:07:44,480 00:07:46,959 But, yeah, they should come together and make a nice mole. But, yeah, they should come together and make a nice mole.
143 00:07:47,159 00:07:50,560 I'm going to rehydrate them in hot water here. Nice. I'm going to rehydrate them in hot water here. Nice.
144 00:07:50,759 00:07:52,560 There's quite a few elements to this dish. There's quite a few elements to this dish.
145 00:07:52,759 00:07:55,240 We've got a beautiful pork cutlet. We've got a beautiful pork cutlet.
146 00:07:55,439 00:07:57,159 We're going to be pickling some radishes. We're going to be pickling some radishes.
147 00:07:57,360 00:07:59,720 We've got some chargrilled spring onions. We've got some chargrilled spring onions.
148 00:07:59,920 00:08:03,439 A smoked crema, and there's a spiced granola to go with it. A smoked crema, and there's a spiced granola to go with it.
149 00:08:03,639 00:08:05,600 Then we're serving it all with handmade tortillas. Then we're serving it all with handmade tortillas.
150 00:08:05,800 00:08:07,360 Mole takes a long time. Mole takes a long time.
151 00:08:07,560 00:08:08,959 Traditionally you should be cooking it Traditionally you should be cooking it
152 00:08:09,160 00:08:10,560 for at least about two and a half hours. for at least about two and a half hours.
153 00:08:10,759 00:08:12,040 So we're on a bit of a push So we're on a bit of a push
154 00:08:12,240 00:08:14,439 to get some of the flavours developed really early. to get some of the flavours developed really early.
155 00:08:14,639 00:08:17,639 To make the mole, we're going to have the tomatillos, tomatoes, To make the mole, we're going to have the tomatillos, tomatoes,
156 00:08:17,839 00:08:19,360 onion and garlic all in a pan. onion and garlic all in a pan.
157 00:08:19,560 00:08:22,680 The texture of the mole is going to come from these tomatoes and onions. The texture of the mole is going to come from these tomatoes and onions.
158 00:08:22,879 00:08:25,279 We'll be roasting the golden sultanas, almonds... We'll be roasting the golden sultanas, almonds...
159 00:08:25,480 00:08:26,959 That's getting hot. That's getting hot.
160 00:08:27,160 00:08:30,199 We'll also be roasting the seeds, there's sesame seeds, pumpkin seeds. We'll also be roasting the seeds, there's sesame seeds, pumpkin seeds.
161 00:08:30,399 00:08:33,440 At the same time, peppercorns, cinnamon, star anise. At the same time, peppercorns, cinnamon, star anise.
162 00:08:33,679 00:08:36,279 (WHIRRING) I'm just grinding up some of the spices. (WHIRRING) I'm just grinding up some of the spices.
163 00:08:36,480 00:08:37,919 We want to get them fairly fine. We want to get them fairly fine.
164 00:08:38,120 00:08:40,759 Everything's going to come together in a jug blender here. Everything's going to come together in a jug blender here.
165 00:08:43,720 00:08:45,159 That can all go in. That can all go in.
166 00:08:47,559 00:08:52,039 While the pork was in the oven, I started the pickled onions. While the pork was in the oven, I started the pickled onions.
167 00:08:52,240 00:08:58,200 To make the pickled onion I cut half a red onion, I squeeze two limes, To make the pickled onion I cut half a red onion, I squeeze two limes,
168 00:08:58,399 00:09:02,480 a little bit of salt and half a habanero chilli. a little bit of salt and half a habanero chilli.
169 00:09:02,679 00:09:07,039 I want the pickle to be really, you know, like acidity. I want the pickle to be really, you know, like acidity.
170 00:09:07,240 00:09:10,720 Like to mar... to be perfect with the pork. Like to mar... to be perfect with the pork.
171 00:09:13,399 00:09:15,720 Aiven, what is it about this particular mole dish Aiven, what is it about this particular mole dish
172 00:09:15,919 00:09:18,320 that makes it so special for Mamasita? that makes it so special for Mamasita?
173 00:09:18,519 00:09:20,720 The pork can't be overcooked. Yes. The pork can't be overcooked. Yes.
174 00:09:20,919 00:09:25,519 The fine balance of the mole with the smoked cream as well. The fine balance of the mole with the smoked cream as well.
175 00:09:25,720 00:09:27,440 So, yeah, it's really interesting. So, yeah, it's really interesting.
176 00:09:27,639 00:09:30,120 Need to get this mole done. Need to get this mole done.
177 00:09:30,320 00:09:31,639 Then to the blender, Then to the blender,
178 00:09:31,840 00:09:34,360 I'm adding the chillies that have been soaking in the water. I'm adding the chillies that have been soaking in the water.
179 00:09:34,600 00:09:38,480 To get it blending, I'm going to have to start adding some of the chicken stock. To get it blending, I'm going to have to start adding some of the chicken stock.
180 00:09:39,919 00:09:43,200 Put in the roasted tomatoes, tomatillos, onion and garlic. Put in the roasted tomatoes, tomatillos, onion and garlic.
181 00:09:43,399 00:09:46,559 (BLENDER WHIRRS) (BLENDER WHIRRS)
182 00:09:49,879 00:09:51,399 Once I'm happy with the consistency, Once I'm happy with the consistency,
183 00:09:51,600 00:09:54,120 it goes into the pan to start cooking down. it goes into the pan to start cooking down.
184 00:09:56,039 00:09:57,480 Chef Michael? Si! Chef Michael? Si!
185 00:09:57,679 00:09:59,840 You gonna smoke the sour cream? Si! You gonna smoke the sour cream? Si!
186 00:10:00,039 00:10:03,440 The mole flavour that we're looking at here is kind of bitter, The mole flavour that we're looking at here is kind of bitter,
187 00:10:03,639 00:10:05,879 sweetened with a little bit of chocolate. sweetened with a little bit of chocolate.
188 00:10:06,080 00:10:09,200 And the flavour profile is quite... quite heavy. And the flavour profile is quite... quite heavy.
189 00:10:09,399 00:10:12,559 And so the sour cream's going to lighten it right up. And so the sour cream's going to lighten it right up.
190 00:10:12,759 00:10:14,879 It's really simple, put the sour cream in the bowl, It's really simple, put the sour cream in the bowl,
191 00:10:15,080 00:10:16,360 cover it with cling wrap. cover it with cling wrap.
192 00:10:16,559 00:10:18,559 To get a flavour into that sour cream, To get a flavour into that sour cream,
193 00:10:18,759 00:10:21,840 I'll try and trap as much smoke under that cling wrap as I can. I'll try and trap as much smoke under that cling wrap as I can.
194 00:10:22,039 00:10:24,639 I'm going to repeat this process two to three times I'm going to repeat this process two to three times
195 00:10:24,840 00:10:27,360 just to get the right smoke amount that I want. just to get the right smoke amount that I want.
196 00:10:27,559 00:10:31,240 So we always talk about the whole premise of The Chefs' Line So we always talk about the whole premise of The Chefs' Line
197 00:10:31,440 00:10:34,840 being passion versus professionalism. being passion versus professionalism.
198 00:10:35,080 00:10:38,559 And this is exactly what we are seeing tonight. Absolutely. And this is exactly what we are seeing tonight. Absolutely.
199 00:10:38,759 00:10:41,240 These are two extremely strong home cooks. These are two extremely strong home cooks.
200 00:10:41,440 00:10:42,720 But Michael does have the edge But Michael does have the edge
201 00:10:42,919 00:10:46,639 because he has over two decades of professional cooking under his belt. because he has over two decades of professional cooking under his belt.
202 00:10:46,840 00:10:48,919 I have no idea what Mark's going to make of this. I have no idea what Mark's going to make of this.
203 00:10:49,120 00:10:50,639 This is going to be hectic. This is going to be hectic.
204 00:10:52,039 00:10:54,440 It's making a mess. It's making a mess.
205 00:10:57,279 00:10:59,559 MAEVE O'MEARA: It's a pork Mexican stand-off MAEVE O'MEARA: It's a pork Mexican stand-off
206 00:10:59,759 00:11:01,679 in The Chefs' Line kitchen tonight. in The Chefs' Line kitchen tonight.
207 00:11:01,879 00:11:03,159 Nice. Nice.
208 00:11:03,360 00:11:05,039 Our two remaining home cooks Our two remaining home cooks
209 00:11:05,240 00:11:08,440 are up against Mamasita's head chef, Michael. are up against Mamasita's head chef, Michael.
210 00:11:08,639 00:11:11,440 Oh, that smells amazing and it's almost ready. Oh, that smells amazing and it's almost ready.
211 00:11:11,639 00:11:15,000 They're all quietly confident they'll deliver blind judge Mark, They're all quietly confident they'll deliver blind judge Mark,
212 00:11:15,200 00:11:19,240 a knockout pork dish to take out the top spot. a knockout pork dish to take out the top spot.
213 00:11:19,440 00:11:22,159 Pork, whatever form it comes in, has to be cooked perfectly. Pork, whatever form it comes in, has to be cooked perfectly.
214 00:11:22,360 00:11:25,759 And not only that, what it's flavoured with, the spices, And not only that, what it's flavoured with, the spices,
215 00:11:25,960 00:11:30,080 the accompaniment, that's got to be a real feature with the pork. the accompaniment, that's got to be a real feature with the pork.
216 00:11:30,279 00:11:34,080 They're three key elements I'm looking for in this pork challenge. They're three key elements I'm looking for in this pork challenge.
217 00:11:34,320 00:11:36,960 MELISSA LEONG: This pork looks absolutely gorgeous. MICHAEL: Yeah. MELISSA LEONG: This pork looks absolutely gorgeous. MICHAEL: Yeah.
218 00:11:37,159 00:11:38,480 I mean, look at the fat cap on this. I mean, look at the fat cap on this.
219 00:11:38,679 00:11:41,240 It's a beautiful organic pork rack, and the fat on it, It's a beautiful organic pork rack, and the fat on it,
220 00:11:41,440 00:11:42,840 you can tell that it's eaten really well. you can tell that it's eaten really well.
221 00:11:43,039 00:11:44,519 Yep. It's a nice clean white fat. Yep. It's a nice clean white fat.
222 00:11:44,720 00:11:46,600 It's fairly soft, which is good. It's fairly soft, which is good.
223 00:11:46,799 00:11:50,679 I'm going to score the fat, which is going to help it render out. I'm going to score the fat, which is going to help it render out.
224 00:11:50,879 00:11:52,200 Now I've scored the fat, Now I've scored the fat,
225 00:11:52,399 00:11:55,159 I can season it with salt and get it searing in the pan. I can season it with salt and get it searing in the pan.
226 00:11:55,360 00:11:57,879 This being a pork challenge, the pork has to be perfect. This being a pork challenge, the pork has to be perfect.
227 00:11:58,080 00:12:00,679 So when I'm cooking it, I can't overdo it. So when I'm cooking it, I can't overdo it.
228 00:12:00,879 00:12:02,919 I want my pork cooked just over medium rare. I want my pork cooked just over medium rare.
229 00:12:03,120 00:12:04,960 It should be blushing as you slice it. It should be blushing as you slice it.
230 00:12:05,159 00:12:08,360 Now that my pork's ready to go, I can put it in the oven. Now that my pork's ready to go, I can put it in the oven.
231 00:12:08,559 00:12:10,720 Hey! What are you doing in my fridge? Hey! What are you doing in my fridge?
232 00:12:10,919 00:12:15,039 (BOTH LAUGH) (BOTH LAUGH)
233 00:12:17,879 00:12:22,279 To make my zucchini flower sauce, I toss in the zucchini flowers, To make my zucchini flower sauce, I toss in the zucchini flowers,
234 00:12:22,480 00:12:27,480 pan-fry some onion, add in some vegetable stock. pan-fry some onion, add in some vegetable stock.
235 00:12:29,440 00:12:34,759 Then I blend it with some sour cream and put it back into the pan. Then I blend it with some sour cream and put it back into the pan.
236 00:12:34,960 00:12:38,080 Once the zucchini flower sauce is ready, Once the zucchini flower sauce is ready,
237 00:12:38,279 00:12:41,799 I boil the dry chillies until they are soft. I boil the dry chillies until they are soft.
238 00:12:42,000 00:12:46,440 Then I open it up, I clean it up, I take out the seeds. Then I open it up, I clean it up, I take out the seeds.
239 00:12:46,639 00:12:51,120 Chilli ancho, it's the dry version of poblano chilli. Chilli ancho, it's the dry version of poblano chilli.
240 00:12:55,240 00:12:58,000 35 minutes everyone. 35 minutes. 35 minutes everyone. 35 minutes.
241 00:12:58,200 00:12:59,720 Alright. Alright.
242 00:12:59,919 00:13:02,360 Now that we've got the mole cooking down, Now that we've got the mole cooking down,
243 00:13:02,559 00:13:03,840 I need to start cooking my pickle. I need to start cooking my pickle.
244 00:13:04,039 00:13:05,399 The pickle is really quite simple. The pickle is really quite simple.
245 00:13:05,600 00:13:08,440 It's a mixture of vinegar, water, some jamaica in for some flavour. It's a mixture of vinegar, water, some jamaica in for some flavour.
246 00:13:08,639 00:13:11,720 Basically it's dried hibiscus flower. Basically it's dried hibiscus flower.
247 00:13:11,919 00:13:14,799 Bring it up to the boil, take it off the heat and put the radishes in. Bring it up to the boil, take it off the heat and put the radishes in.
248 00:13:15,000 00:13:16,600 And some sugar, yeah. And some sugar, yeah.
249 00:13:20,080 00:13:21,360 That's good. That's good.
250 00:13:21,559 00:13:24,519 MELISSA LEONG: Ooh la la! (LAUGHS) MELISSA LEONG: Ooh la la! (LAUGHS)
251 00:13:27,120 00:13:32,559 To make the tortillas, it's one cup of flour, one cup of water, and mix it up. To make the tortillas, it's one cup of flour, one cup of water, and mix it up.
252 00:13:33,919 00:13:39,600 And then you grab a little ball and use the tortilla maker And then you grab a little ball and use the tortilla maker
253 00:13:39,799 00:13:44,519 and press, and you get the little round tortilla. and press, and you get the little round tortilla.
254 00:13:44,720 00:13:49,480 And then I cook the tortillas in a frypan with a little bit of oil. And then I cook the tortillas in a frypan with a little bit of oil.
255 00:13:49,679 00:13:51,759 When the tortillas are done, When the tortillas are done,
256 00:13:51,960 00:13:55,600 you just need to cut it in little pieces and deep-fry. you just need to cut it in little pieces and deep-fry.
257 00:13:57,279 00:14:01,159 How are you doing, Alejandra? I'm trying to make a little basket. How are you doing, Alejandra? I'm trying to make a little basket.
258 00:14:01,360 00:14:03,279 It looks beautiful. Oh, I'm trying. They're weird. It looks beautiful. Oh, I'm trying. They're weird.
259 00:14:03,480 00:14:05,000 No, it looks amazing. No, it looks amazing.
260 00:14:05,200 00:14:07,720 It took me a little while to do it. It took me a little while to do it.
261 00:14:07,919 00:14:10,759 Folding the banana leaf, staple them. Folding the banana leaf, staple them.
262 00:14:10,960 00:14:13,440 Yeah. I made it. Yeah. I made it.
263 00:14:13,639 00:14:19,159 Once I finished the little basket, I did the salsa verde. Once I finished the little basket, I did the salsa verde.
264 00:14:19,360 00:14:28,200 I made the salsa verde with capsicum, onion, coriander, garlic, I made the salsa verde with capsicum, onion, coriander, garlic,
265 00:14:28,399 00:14:31,799 a little bit of oil, a little bit of water. a little bit of oil, a little bit of water.
266 00:14:32,000 00:14:34,080 I just blend it up and that's it. I just blend it up and that's it.
267 00:14:39,080 00:14:42,440 You need to put some tortillas on. I need to put some tortillas on, eh? You need to put some tortillas on. I need to put some tortillas on, eh?
268 00:14:42,639 00:14:44,840 MICHAEL: I'm going to make a tortilla dough here. MICHAEL: I'm going to make a tortilla dough here.
269 00:14:45,039 00:14:47,200 I'm just going to bring it together using my hands. I'm just going to bring it together using my hands.
270 00:14:50,480 00:14:53,759 Once I've pressed the tortillas, I can cook them off in the pan. Once I've pressed the tortillas, I can cook them off in the pan.
271 00:14:53,960 00:14:58,200 We've got a little granola spice, we're using sesame seeds, We've got a little granola spice, we're using sesame seeds,
272 00:14:58,399 00:15:01,360 pumpkin seeds, some buckwheat for texture. pumpkin seeds, some buckwheat for texture.
273 00:15:01,559 00:15:03,799 Also you're putting coriander and cumin in there. Also you're putting coriander and cumin in there.
274 00:15:04,039 00:15:06,519 And we're going to add that to the top of the mole for a bit of texture. And we're going to add that to the top of the mole for a bit of texture.
275 00:15:06,720 00:15:09,679 DAN HONG: OK, guys, five minutes to go! DAN HONG: OK, guys, five minutes to go!
276 00:15:09,879 00:15:13,440 I better check this pork. I better check this pork.
277 00:15:13,639 00:15:15,679 Oh, this is smelling so good. Oh, this is smelling so good.
278 00:15:17,200 00:15:18,600 Mmm. Yum. Mmm. Yum.
279 00:15:18,799 00:15:21,919 My mole's almost done, we need to finish it off with some chocolate. My mole's almost done, we need to finish it off with some chocolate.
280 00:15:22,120 00:15:23,720 The chocolate's just there to help mellow out The chocolate's just there to help mellow out
281 00:15:23,919 00:15:26,360 some of that strong, smoky, bitter tone. some of that strong, smoky, bitter tone.
282 00:15:26,559 00:15:27,960 Well, it's Oaxacan chocolate Well, it's Oaxacan chocolate
283 00:15:28,159 00:15:30,039 and it should have a hint of cinnamon to it. and it should have a hint of cinnamon to it.
284 00:15:30,240 00:15:32,519 This is because it's usually not made with any dairy. This is because it's usually not made with any dairy.
285 00:15:32,720 00:15:34,240 The last thing we're gonna do... The last thing we're gonna do...
286 00:15:34,440 00:15:36,240 Pork, pork! Jeez. Pork, pork! Jeez.
287 00:15:36,440 00:15:40,559 I take the pork out of the oven. I take the pork out of the oven.
288 00:15:40,759 00:15:42,279 The moment of truth. The moment of truth.
289 00:15:42,480 00:15:45,639 And it's spot-on. I am so excited. And it's spot-on. I am so excited.
290 00:15:50,279 00:15:52,200 It's really good. It's really good.
291 00:15:52,399 00:15:54,559 A minute to go, Chef. MICHAEL: Si. A minute to go, Chef. MICHAEL: Si.
292 00:15:54,759 00:15:56,120 Start plating now. Start plating now.
293 00:15:56,320 00:16:00,039 I plated really simple, pork inside the little basket, I plated really simple, pork inside the little basket,
294 00:16:00,240 00:16:02,039 salsa verde on the side. salsa verde on the side.
295 00:16:02,240 00:16:06,000 I grab my chilli ancho, I stuff it up with the pork mix I grab my chilli ancho, I stuff it up with the pork mix
296 00:16:06,200 00:16:09,600 and place it into the middle of the plate. and place it into the middle of the plate.
297 00:16:09,799 00:16:16,919 MICHAEL: Smoked crema, chargrilled spring onions, the pickled radishes. MICHAEL: Smoked crema, chargrilled spring onions, the pickled radishes.
298 00:16:20,320 00:16:23,399 Pickled onion on top, garnished with micro herbs. Pickled onion on top, garnished with micro herbs.
299 00:16:23,600 00:16:26,039 MELISSA LEONG: Alejandra to the pass. Well done! MELISSA LEONG: Alejandra to the pass. Well done!
300 00:16:26,240 00:16:29,840 (APPLAUSE) (APPLAUSE)
301 00:16:32,320 00:16:36,159 I drizzle a little bit with the parsley oil. I drizzle a little bit with the parsley oil.
302 00:16:37,480 00:16:39,320 Come on! Do you need help? Come on! Do you need help?
303 00:16:39,519 00:16:41,399 Are you OK? I'm OK, thank you. Are you OK? I'm OK, thank you.
304 00:16:41,600 00:16:45,200 Yes. Do it. Do it. MELISSA LEONG: Maria! Yes. Do it. Do it. MELISSA LEONG: Maria!
305 00:16:45,399 00:16:48,080 (CHEERING) (CHEERING)
306 00:16:48,279 00:16:50,120 MELISSA LEONG: Well done. MELISSA LEONG: Well done.
307 00:16:54,240 00:16:55,600 Amazing, chef. Amazing, chef.
308 00:16:55,799 00:16:57,279 He's coming! He's coming!
309 00:16:57,480 00:16:59,879 BOTH: Whoo-hoo! BOTH: Whoo-hoo!
310 00:17:00,080 00:17:02,320 Oh, my God. Beautiful. Oh, my God. Beautiful.
311 00:17:02,519 00:17:05,880 How did we do? Lovely, ladies. Well done. Really good work. How did we do? Lovely, ladies. Well done. Really good work.
312 00:17:06,079 00:17:07,839 I'm really happy with the plate I put up. I'm really happy with the plate I put up.
313 00:17:08,039 00:17:11,640 It's got fantastic complexity in the mole, the pork's cooked beautifully, It's got fantastic complexity in the mole, the pork's cooked beautifully,
314 00:17:11,839 00:17:13,599 and I really hope Mark loves it. and I really hope Mark loves it.
315 00:17:19,680 00:17:22,000 MAEVE O'MEARA: Tonight on The Chefs' Line, MAEVE O'MEARA: Tonight on The Chefs' Line,
316 00:17:22,200 00:17:26,000 it's a battle to create the best Mexican pork dish. it's a battle to create the best Mexican pork dish.
317 00:17:26,200 00:17:29,559 Home cook Alejandra has made cochinita pilbil, Home cook Alejandra has made cochinita pilbil,
318 00:17:29,759 00:17:33,200 a slow-cooked pork stew she learnt in Mexico. a slow-cooked pork stew she learnt in Mexico.
319 00:17:33,400 00:17:36,920 Home cook Maria is making her dad's specialty - Home cook Maria is making her dad's specialty -
320 00:17:37,119 00:17:40,799 pork stuffed chillies with zucchini flower sauce. pork stuffed chillies with zucchini flower sauce.
321 00:17:41,000 00:17:45,519 And Mamasita's Head Chef Michael is serving rojo mole - And Mamasita's Head Chef Michael is serving rojo mole -
322 00:17:45,720 00:17:49,400 a rack of pork with a complex spicy sauce. a rack of pork with a complex spicy sauce.
323 00:17:49,599 00:17:52,200 Blind judge Mark will now taste all the dishes Blind judge Mark will now taste all the dishes
324 00:17:52,400 00:17:57,000 and decide on a winning plate without knowing who cooked what. and decide on a winning plate without knowing who cooked what.
325 00:17:57,200 00:18:01,839 Welcome back, Mark. Look at these three amazing pork dishes. Welcome back, Mark. Look at these three amazing pork dishes.
326 00:18:02,039 00:18:04,400 MARK OLIVE: These all look like they could be from a restaurant, MARK OLIVE: These all look like they could be from a restaurant,
327 00:18:04,599 00:18:06,079 there's no doubt about that. there's no doubt about that.
328 00:18:06,279 00:18:08,640 It's triple pork - where should we start tonight? It's triple pork - where should we start tonight?
329 00:18:08,839 00:18:10,440 Let's start up here. Let's start up here.
330 00:18:11,880 00:18:16,720 This is pork stuffed chillies with zucchini flower sauce. This is pork stuffed chillies with zucchini flower sauce.
331 00:18:16,920 00:18:19,200 Doesn't it look beautiful? Doesn't it look beautiful?
332 00:18:19,400 00:18:22,599 Bit of pear on the top here, stuffed chillies, that could be dangerous. Bit of pear on the top here, stuffed chillies, that could be dangerous.
333 00:18:22,799 00:18:25,799 Well, it's not, because it's a dried poblano. Well, it's not, because it's a dried poblano.
334 00:18:26,000 00:18:27,640 It's a very mild chilli. It's a very mild chilli.
335 00:18:28,960 00:18:30,240 Mmm. Mmm.
336 00:18:30,440 00:18:37,559 And inside is pork, pine nuts, black olives, tomato and pear. And inside is pork, pine nuts, black olives, tomato and pear.
337 00:18:37,759 00:18:42,119 Pork is just flavoursome, cooked well, juicy. Pork is just flavoursome, cooked well, juicy.
338 00:18:44,079 00:18:48,000 Oh, gorgeous. It's creamy. Oh, gorgeous. It's creamy.
339 00:18:48,200 00:18:52,279 I can taste that parsley oil there, nice consistency. I can taste that parsley oil there, nice consistency.
340 00:18:52,480 00:18:55,599 What a great team they make up, olives and pears, What a great team they make up, olives and pears,
341 00:18:55,799 00:18:57,400 that lovely salty with the sweet. that lovely salty with the sweet.
342 00:18:57,599 00:19:00,640 Mmm! Mmm!
343 00:19:00,839 00:19:02,720 Well, you sound like you're really enjoying this. Well, you sound like you're really enjoying this.
344 00:19:02,920 00:19:06,000 Make sure you save some room, there's two more to go. Make sure you save some room, there's two more to go.
345 00:19:06,200 00:19:07,839 Let's go down the bottom. Let's go down the bottom.
346 00:19:08,039 00:19:14,480 This is cochinita pilbil which is a very traditional slow-cooked pork This is cochinita pilbil which is a very traditional slow-cooked pork
347 00:19:14,680 00:19:17,920 marinated with annatto seed and orange juice marinated with annatto seed and orange juice
348 00:19:18,119 00:19:20,279 from the Yucatan region of Mexico. from the Yucatan region of Mexico.
349 00:19:20,480 00:19:23,880 Presentation's beautiful. Look at these little corn chips here. Presentation's beautiful. Look at these little corn chips here.
350 00:19:24,079 00:19:28,319 On top of the meat we have pickled onion and habanero salsa. On top of the meat we have pickled onion and habanero salsa.
351 00:19:28,519 00:19:31,680 Wow. I want to try the pork first. Wow. I want to try the pork first.
352 00:19:34,599 00:19:37,240 Really nice. I can taste the orange juice. Really nice. I can taste the orange juice.
353 00:19:37,440 00:19:40,000 Pork could have been done a little bit longer, Pork could have been done a little bit longer,
354 00:19:40,200 00:19:42,279 it could have been a little bit more juicier and softer. it could have been a little bit more juicier and softer.
355 00:19:42,519 00:19:47,720 This dish traditionally is cooked for at least six hours. Yeah. This dish traditionally is cooked for at least six hours. Yeah.
356 00:19:47,920 00:19:52,920 So, 90 minutes, that's a tough call to get that pork nice and soft. So, 90 minutes, that's a tough call to get that pork nice and soft.
357 00:19:58,079 00:20:01,599 These pickled onions, just loving them. These pickled onions, just loving them.
358 00:20:01,799 00:20:04,960 And the tortilla chips, I could eat these all the time. And the tortilla chips, I could eat these all the time.
359 00:20:05,160 00:20:06,519 You know, gives it that crunch. You know, gives it that crunch.
360 00:20:06,720 00:20:08,799 It's a simple dish and it's beautifully done. It's a simple dish and it's beautifully done.
361 00:20:09,000 00:20:12,799 OK, well, there's a final dish. So let's see how that goes. OK, well, there's a final dish. So let's see how that goes.
362 00:20:13,000 00:20:14,279 Definitely. Definitely.
363 00:20:14,480 00:20:17,200 Rojo mole pork with pickled radishes. Rojo mole pork with pickled radishes.
364 00:20:17,400 00:20:21,759 I love a pork chop and with a little bit of sour cream on the side. I love a pork chop and with a little bit of sour cream on the side.
365 00:20:21,960 00:20:24,279 This is a triple-smoked sour cream. This is a triple-smoked sour cream.
366 00:20:24,480 00:20:28,000 I can smell that. That smoky, smoky flavour. I can smell that. That smoky, smoky flavour.
367 00:20:28,200 00:20:29,640 These are the pickled radishes These are the pickled radishes
368 00:20:29,839 00:20:31,599 and then you have some chargrilled spring onion. and then you have some chargrilled spring onion.
369 00:20:31,799 00:20:36,079 Just over the top there is a spiced granola for a bit of crunch. Just over the top there is a spiced granola for a bit of crunch.
370 00:20:36,279 00:20:38,920 I'm going to go in. I'm going to go in.
371 00:20:39,119 00:20:40,720 Mmm. Look at that. Mmm. Look at that.
372 00:20:40,920 00:20:42,440 That looks amazing! Yum. That looks amazing! Yum.
373 00:20:42,640 00:20:44,079 Doesn't it look yum? Doesn't it look yum?
374 00:20:44,279 00:20:46,640 Now, that is really nicely cooked. Now, that is really nicely cooked.
375 00:20:46,839 00:20:49,960 Pork can dry out pretty quick and easily. Pork can dry out pretty quick and easily.
376 00:20:50,160 00:20:51,799 Look at it, it's beautiful. Look at it, it's beautiful.
377 00:20:52,000 00:20:54,079 My knife went through the pork like butter. My knife went through the pork like butter.
378 00:20:57,559 00:21:02,200 This is a stunner, the mole right amount of complexity, the heat. This is a stunner, the mole right amount of complexity, the heat.
379 00:21:02,400 00:21:05,000 There's lots of layers of flavour in this. There's lots of layers of flavour in this.
380 00:21:05,200 00:21:07,240 I'm getting that heat from the chillies. I'm getting that heat from the chillies.
381 00:21:08,880 00:21:11,559 This is exactly what I love about Mexican cuisine. This is exactly what I love about Mexican cuisine.
382 00:21:11,759 00:21:14,400 You can make a taco out of every meal. You can make a taco out of every meal.
383 00:21:16,440 00:21:18,279 Yuuuuuum. Yuuuuuum.
384 00:21:19,680 00:21:22,279 The smoked cream is so amazing. The smoked cream is so amazing.
385 00:21:22,480 00:21:26,000 These charred spring onions gives it that little bit of crunch in there. These charred spring onions gives it that little bit of crunch in there.
386 00:21:26,200 00:21:28,000 And what I love about this dish, And what I love about this dish,
387 00:21:28,200 00:21:31,759 everything on this plate works together with the pork. everything on this plate works together with the pork.
388 00:21:31,960 00:21:34,039 Can't wait to hear which way you go with this one. Can't wait to hear which way you go with this one.
389 00:21:34,240 00:21:36,480 Oh, look, I'm in for a tough decision here. Oh, look, I'm in for a tough decision here.
390 00:21:44,319 00:21:47,279 MAEVE O'MEARA: It's the last night of competition in Mexican Week. MAEVE O'MEARA: It's the last night of competition in Mexican Week.
391 00:21:47,480 00:21:50,640 Our two remaining home cooks have tested their skills Our two remaining home cooks have tested their skills
392 00:21:50,839 00:21:54,920 against Head Chef Michael of Melbourne's Mamasita restaurant against Head Chef Michael of Melbourne's Mamasita restaurant
393 00:21:55,119 00:21:58,559 in a battle of Mexican pork dishes. in a battle of Mexican pork dishes.
394 00:21:58,759 00:22:01,759 Judge Mark, has tasted all the plates Judge Mark, has tasted all the plates
395 00:22:01,960 00:22:05,680 without knowing who has prepared which dish. without knowing who has prepared which dish.
396 00:22:05,880 00:22:10,319 And it's now time for him to reveal the winner. And it's now time for him to reveal the winner.
397 00:22:10,519 00:22:14,400 MELISSA LEONG: Well, home cooks, chef, what an amazing Mexican Week. MELISSA LEONG: Well, home cooks, chef, what an amazing Mexican Week.
398 00:22:14,599 00:22:19,519 Three amazing people infusing their pork dishes with all that classic Three amazing people infusing their pork dishes with all that classic
399 00:22:19,720 00:22:23,079 Mexican flavour, flair and tradition. Mexican flavour, flair and tradition.
400 00:22:23,279 00:22:24,880 Thank you very much. Thank you very much.
401 00:22:27,559 00:22:30,799 Home cooks, chef, you know what? Home cooks, chef, you know what?
402 00:22:31,000 00:22:34,319 I would have gone back for more on all three of these dishes. I would have gone back for more on all three of these dishes.
403 00:22:34,519 00:22:41,240 But there was one plate that was just insanely good. But there was one plate that was just insanely good.
404 00:22:41,440 00:22:44,559 So for me, the best plate on the pass is... So for me, the best plate on the pass is...
405 00:22:51,000 00:22:53,400 MARK OLIVE: After tasting your Mexican pork dishes... MARK OLIVE: After tasting your Mexican pork dishes...
406 00:22:55,119 00:22:57,799 ..the best plate on the pass is... ..the best plate on the pass is...
407 00:23:00,400 00:23:01,920 ..the rojo mole pork. ..the rojo mole pork.
408 00:23:02,119 00:23:04,039 It was me. It was me.
409 00:23:04,240 00:23:05,880 (APPLAUSE) (APPLAUSE)
410 00:23:06,079 00:23:08,519 Sorry, ladies. Well done, Mamasita! Sorry, ladies. Well done, Mamasita!
411 00:23:08,720 00:23:10,359 Well done too. That was awesome. Well done too. That was awesome.
412 00:23:10,559 00:23:13,440 That pork, it just melted in my mouth That pork, it just melted in my mouth
413 00:23:13,640 00:23:17,000 and then I was hit with that Mexican mole and I knew I had a winner. and then I was hit with that Mexican mole and I knew I had a winner.
414 00:23:17,200 00:23:23,920 And that smoked, smoked, smoked sour cream. And that smoked, smoked, smoked sour cream.
415 00:23:24,119 00:23:27,000 It was triple smoked. It was just unbelievable. It was triple smoked. It was just unbelievable.
416 00:23:27,200 00:23:28,799 I'm glad you enjoyed it. I'm glad you enjoyed it.
417 00:23:29,000 00:23:30,480 How are you feeling? How are you feeling?
418 00:23:30,680 00:23:32,119 Great. It's good to have a win. Great. It's good to have a win.
419 00:23:32,319 00:23:36,359 I did really enjoy cooking with the ladies, it was great. I did really enjoy cooking with the ladies, it was great.
420 00:23:36,559 00:23:41,240 Home cooks, thank you so much for bringing your family recipes, Home cooks, thank you so much for bringing your family recipes,
421 00:23:41,440 00:23:45,559 your laughter, and most of all your amazing food. your laughter, and most of all your amazing food.
422 00:23:45,759 00:23:50,319 I really enjoyed the week with you guys and also thanks to Alejandra. I really enjoyed the week with you guys and also thanks to Alejandra.
423 00:23:50,519 00:23:53,240 She has shown me so much love for my country She has shown me so much love for my country
424 00:23:53,440 00:23:55,519 and that makes me very, very proud. and that makes me very, very proud.
425 00:23:55,720 00:23:57,160 MELISSA LEONG: Alejandra? MELISSA LEONG: Alejandra?
426 00:23:57,359 00:24:00,240 Thank you so much, so I learnt a lot. Thank you so much, so I learnt a lot.
427 00:24:00,440 00:24:05,519 Do you see? I have a new Mexican friend! Yay! Do you see? I have a new Mexican friend! Yay!
428 00:24:05,720 00:24:10,119 Maria, Alejandra, can I ask you a favour before you leave? Maria, Alejandra, can I ask you a favour before you leave?
429 00:24:10,319 00:24:11,680 Yes? Yes?
430 00:24:11,880 00:24:13,759 One last shimmy for the road? Michael? One last shimmy for the road? Michael?
431 00:24:13,960 00:24:16,359 Come on! One, two, three! Come on! One, two, three!
432 00:24:16,559 00:24:19,039 ALL: Whoo! ALL: Whoo!
433 00:24:19,240 00:24:21,920 (LAUGHTER) (LAUGHTER)
434 00:24:22,119 00:24:27,359 Get on in here, and get some pork on your fork! Get on in here, and get some pork on your fork!
435 00:24:27,559 00:24:29,200 I want to try that mole. I want to try that mole.
436 00:24:29,400 00:24:31,599 Looks amazing. Looks amazing.
437 00:24:31,799 00:24:34,599 What peppers did you stuff with? That's ancho chilli. What peppers did you stuff with? That's ancho chilli.
438 00:24:34,799 00:24:36,160 Next time on The Chefs' Line... Next time on The Chefs' Line...
439 00:24:36,359 00:24:38,920 Hi, Michael. How are you? Mel, good. How are you? Hi, Michael. How are you? Mel, good. How are you?
440 00:24:39,119 00:24:40,839 The competition may be over, The competition may be over,
441 00:24:41,039 00:24:44,000 but the fiesta still lives on, as we celebrate... but the fiesta still lives on, as we celebrate...
442 00:24:44,200 00:24:46,640 Cactus. This guy. How cool is that? Cactus. This guy. How cool is that?
443 00:24:46,839 00:24:48,720 Mamasita's... It sounds like popcorn. Mamasita's... It sounds like popcorn.
444 00:24:48,920 00:24:51,839 ..magical Mexican flavours. ..magical Mexican flavours.
445 00:24:53,400 00:24:56,000 What an extremely amazing dish. What an extremely amazing dish.
446 00:24:56,200 00:24:57,680 These are the ones we're really proud of. These are the ones we're really proud of.