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1 | 00:00:01,040 | 00:00:02,440 | MELISSA LEONG: This week on The Chefs' Line... | MELISSA LEONG: This week on The Chefs' Line... |
2 | 00:00:02,640 | 00:00:03,440 | Vamos! | Vamos! |
3 | 00:00:03,640 | 00:00:04,920 | ..we are championing | ..we are championing |
4 | 00:00:05,120 | 00:00:07,240 | the bright and exhilarating world of Mexican cuisine. | the bright and exhilarating world of Mexican cuisine. |
5 | 00:00:07,440 | 00:00:08,720 | (ALL SING) | (ALL SING) |
6 | 00:00:08,920 | 00:00:11,800 | The professionals from renowned restaurant Mamasita | The professionals from renowned restaurant Mamasita |
7 | 00:00:12,000 | 00:00:16,160 | challenged four excited home cooks to a week-long food bonanza, | challenged four excited home cooks to a week-long food bonanza, |
8 | 00:00:16,360 | 00:00:21,680 | where family recipes were realised and tastebuds were tantalised. | where family recipes were realised and tastebuds were tantalised. |
9 | 00:00:21,880 | 00:00:23,920 | Spicy. | Spicy. |
10 | 00:00:24,120 | 00:00:25,760 | I'm Melissa Leong... | I'm Melissa Leong... |
11 | 00:00:25,960 | 00:00:27,680 | This guy. How cool is that? | This guy. How cool is that? |
12 | 00:00:27,880 | 00:00:30,320 | ..and tonight, I'm dropping in at Mamasita | ..and tonight, I'm dropping in at Mamasita |
13 | 00:00:30,520 | 00:00:33,480 | to get a glimpse of Mexican done the Melbourne way. | to get a glimpse of Mexican done the Melbourne way. |
14 | 00:00:34,880 | 00:00:37,160 | What an extremely amazing dish. | What an extremely amazing dish. |
15 | 00:00:37,360 | 00:00:39,000 | These are the ones we're really proud of. | These are the ones we're really proud of. |
16 | 00:00:48,400 | 00:00:49,760 | If ever there was a cuisine | If ever there was a cuisine |
17 | 00:00:49,960 | 00:00:52,200 | that transported you to its country of origin | that transported you to its country of origin |
18 | 00:00:52,400 | 00:00:55,680 | the second you tasted its fun flavours and vibrant combinations, | the second you tasted its fun flavours and vibrant combinations, |
19 | 00:00:55,880 | 00:00:58,000 | it would absolutely have to be Mexican. | it would absolutely have to be Mexican. |
20 | 00:00:59,160 | 00:01:02,440 | A cuisine steeped in ancient history and foreign influence, | A cuisine steeped in ancient history and foreign influence, |
21 | 00:01:02,640 | 00:01:06,800 | there is so much more to Mexican food than tacos and tostadas. | there is so much more to Mexican food than tacos and tostadas. |
22 | 00:01:09,040 | 00:01:11,200 | I think Mexican cuisine is such an exciting cuisine. | I think Mexican cuisine is such an exciting cuisine. |
23 | 00:01:11,400 | 00:01:13,840 | It has thousands of years of character | It has thousands of years of character |
24 | 00:01:14,040 | 00:01:17,160 | and I think that the most exciting bit for us as a team in the kitchen | and I think that the most exciting bit for us as a team in the kitchen |
25 | 00:01:17,360 | 00:01:21,680 | is that we're constantly excited by products, techniques | is that we're constantly excited by products, techniques |
26 | 00:01:21,880 | 00:01:24,360 | and new things to learn. | and new things to learn. |
27 | 00:01:24,560 | 00:01:28,880 | Tell me about what Mamasita's approach to Mexican food is about. | Tell me about what Mamasita's approach to Mexican food is about. |
28 | 00:01:29,080 | 00:01:30,760 | Well, I mean, being so far away from Mexico, | Well, I mean, being so far away from Mexico, |
29 | 00:01:30,960 | 00:01:32,800 | unfortunately we have to play the substitute game, | unfortunately we have to play the substitute game, |
30 | 00:01:33,000 | 00:01:34,400 | but in saying that, | but in saying that, |
31 | 00:01:34,600 | 00:01:37,040 | we substitute it with some pretty fantastic Australian produce. | we substitute it with some pretty fantastic Australian produce. |
32 | 00:01:37,240 | 00:01:39,240 | So where we try to go | So where we try to go |
33 | 00:01:39,440 | 00:01:41,520 | with our cuisine or our food, our style of food, | with our cuisine or our food, our style of food, |
34 | 00:01:41,720 | 00:01:44,480 | is we pay homage to where it's coming from, | is we pay homage to where it's coming from, |
35 | 00:01:44,680 | 00:01:47,360 | uh... we'll try and have that authentic flavour profile | uh... we'll try and have that authentic flavour profile |
36 | 00:01:47,560 | 00:01:48,920 | through the dish, | through the dish, |
37 | 00:01:49,120 | 00:01:52,040 | but then we'll work into it some sort of Melbourney sort of spin, | but then we'll work into it some sort of Melbourney sort of spin, |
38 | 00:01:52,240 | 00:01:55,240 | so that everyone's going to love it and then they're going to go, "Wow". | so that everyone's going to love it and then they're going to go, "Wow". |
39 | 00:01:57,160 | 00:01:58,560 | This week in The Chefs' Line kitchen, | This week in The Chefs' Line kitchen, |
40 | 00:01:58,760 | 00:02:00,800 | head chef Michael had it tougher than most, | head chef Michael had it tougher than most, |
41 | 00:02:01,000 | 00:02:04,400 | taking on two home cooks in the final cook-off of the week. | taking on two home cooks in the final cook-off of the week. |
42 | 00:02:04,600 | 00:02:07,120 | It was a pork and accompaniments stand-off, | It was a pork and accompaniments stand-off, |
43 | 00:02:07,320 | 00:02:11,200 | one that Michael won hands down with a clever twist on tradition. | one that Michael won hands down with a clever twist on tradition. |
44 | 00:02:11,400 | 00:02:16,480 | And that smoked sour cream, it was just unbelievable. | And that smoked sour cream, it was just unbelievable. |
45 | 00:02:18,680 | 00:02:21,000 | Authenticity is key at Mamasita | Authenticity is key at Mamasita |
46 | 00:02:21,200 | 00:02:23,040 | and one ingredient Michael has sourced | and one ingredient Michael has sourced |
47 | 00:02:23,240 | 00:02:25,440 | you'd usually find in a Mexican desert. | you'd usually find in a Mexican desert. |
48 | 00:02:25,640 | 00:02:27,000 | Local Australian cactus. | Local Australian cactus. |
49 | 00:02:27,200 | 00:02:29,000 | This is Australian produce? How cool is that? | This is Australian produce? How cool is that? |
50 | 00:02:29,200 | 00:02:30,480 | Our supplier just gets them | Our supplier just gets them |
51 | 00:02:30,680 | 00:02:32,360 | from a random paddock at his friend's house. | from a random paddock at his friend's house. |
52 | 00:02:32,560 | 00:02:36,720 | You know what, random paddock cactus, I'm into it. | You know what, random paddock cactus, I'm into it. |
53 | 00:02:36,920 | 00:02:38,200 | It's so much better | It's so much better |
54 | 00:02:38,400 | 00:02:41,720 | than the tinned nopales that we can get that resembles Mexican cactus, | than the tinned nopales that we can get that resembles Mexican cactus, |
55 | 00:02:41,920 | 00:02:43,480 | so... much better. | so... much better. |
56 | 00:02:43,680 | 00:02:45,080 | So, Michael, what are we making? | So, Michael, what are we making? |
57 | 00:02:45,280 | 00:02:48,280 | Today we're going to make the sope con frijoles. | Today we're going to make the sope con frijoles. |
58 | 00:02:48,480 | 00:02:51,280 | What we're after is sort of just below the skin here, | What we're after is sort of just below the skin here, |
59 | 00:02:51,480 | 00:02:53,840 | into that... into that greener part, the light green. | into that... into that greener part, the light green. |
60 | 00:02:54,080 | 00:02:56,200 | Yep. We just want to get rid of some of the dark green. | Yep. We just want to get rid of some of the dark green. |
61 | 00:02:56,400 | 00:02:57,920 | Now, can you eat cactus raw? | Now, can you eat cactus raw? |
62 | 00:02:58,920 | 00:03:00,280 | In... like, the Mexican ones, | In... like, the Mexican ones, |
63 | 00:03:00,480 | 00:03:03,800 | like... where they're really nice and tender, you can. | like... where they're really nice and tender, you can. |
64 | 00:03:04,000 | 00:03:06,080 | It's kind of like a green cucumber. | It's kind of like a green cucumber. |
65 | 00:03:07,440 | 00:03:09,280 | Um so we're just going to put... lightly oil this, | Um so we're just going to put... lightly oil this, |
66 | 00:03:09,480 | 00:03:10,760 | and put it on the chargrill. | and put it on the chargrill. |
67 | 00:03:10,960 | 00:03:12,920 | OK, great. So how long will you grill the cactus for? | OK, great. So how long will you grill the cactus for? |
68 | 00:03:13,120 | 00:03:14,800 | That'll go three to four minutes on each side. | That'll go three to four minutes on each side. |
69 | 00:03:15,000 | 00:03:17,000 | I'm also going to grill a red capsicum | I'm also going to grill a red capsicum |
70 | 00:03:17,200 | 00:03:18,800 | for a bit of the garnish later. | for a bit of the garnish later. |
71 | 00:03:19,840 | 00:03:21,360 | How important is chargrilling | How important is chargrilling |
72 | 00:03:21,560 | 00:03:23,880 | to what you do here at Mamasita and Mexican cuisine? | to what you do here at Mamasita and Mexican cuisine? |
73 | 00:03:24,120 | 00:03:27,040 | Yeah, I think whether it's chargrilling or cooking on a flat plate, | Yeah, I think whether it's chargrilling or cooking on a flat plate, |
74 | 00:03:27,240 | 00:03:29,160 | I think it's just all about that blackening, | I think it's just all about that blackening, |
75 | 00:03:29,360 | 00:03:31,840 | or the caramelising of whatever we're putting on there. | or the caramelising of whatever we're putting on there. |
76 | 00:03:32,040 | 00:03:33,560 | What we're going to do while we wait for that | What we're going to do while we wait for that |
77 | 00:03:33,760 | 00:03:35,360 | is we're going to make the actual masa itself. | is we're going to make the actual masa itself. |
78 | 00:03:35,560 | 00:03:37,040 | Masa harina is flour | Masa harina is flour |
79 | 00:03:37,240 | 00:03:40,040 | made from the quintessential Mexican ingredient, corn, | made from the quintessential Mexican ingredient, corn, |
80 | 00:03:40,240 | 00:03:43,320 | which is combined with water to create masa dough. | which is combined with water to create masa dough. |
81 | 00:03:43,520 | 00:03:45,880 | When you're using the flavours that we already have in here, | When you're using the flavours that we already have in here, |
82 | 00:03:46,080 | 00:03:47,440 | we want them to shine. | we want them to shine. |
83 | 00:03:47,640 | 00:03:50,240 | It's a big Mexican thing where they don't put salt in there. | It's a big Mexican thing where they don't put salt in there. |
84 | 00:03:50,440 | 00:03:53,640 | Normally with a tortilla press, and if you're making tortillas, | Normally with a tortilla press, and if you're making tortillas, |
85 | 00:03:53,840 | 00:03:55,320 | you'd press it fairly thin, | you'd press it fairly thin, |
86 | 00:03:55,520 | 00:03:58,320 | so that it cooks fairly quickly on a comal, or a flat plate. | so that it cooks fairly quickly on a comal, or a flat plate. |
87 | 00:03:58,520 | 00:04:02,480 | But for this one, we want it to have a little bit of density to it, | But for this one, we want it to have a little bit of density to it, |
88 | 00:04:02,680 | 00:04:04,360 | a little bit of a chew. | a little bit of a chew. |
89 | 00:04:04,560 | 00:04:07,960 | I'm going to give one a go. So just press it lightly down? | I'm going to give one a go. So just press it lightly down? |
90 | 00:04:09,120 | 00:04:12,360 | OK, let's have a look here. Let's see if I did it. | OK, let's have a look here. Let's see if I did it. |
91 | 00:04:16,720 | 00:04:18,440 | What do you reckon? Pretty good. | What do you reckon? Pretty good. |
92 | 00:04:18,640 | 00:04:20,480 | Nailed it? Nailed it. You got the job. | Nailed it? Nailed it. You got the job. |
93 | 00:04:20,680 | 00:04:22,280 | Excellent, thank you. | Excellent, thank you. |
94 | 00:04:22,480 | 00:04:26,240 | Once pressed, Michael transforms the tortilla into a tart case, | Once pressed, Michael transforms the tortilla into a tart case, |
95 | 00:04:26,440 | 00:04:28,560 | which he then deep-fries until crisp. | which he then deep-fries until crisp. |
96 | 00:04:30,720 | 00:04:33,680 | Michael now prepares the chilli dressing. | Michael now prepares the chilli dressing. |
97 | 00:04:33,880 | 00:04:35,920 | We're going to put some guajillo chilli in there. | We're going to put some guajillo chilli in there. |
98 | 00:04:36,120 | 00:04:38,400 | On a flat plate, sort of warm it, | On a flat plate, sort of warm it, |
99 | 00:04:38,600 | 00:04:41,200 | in a similar fashion to what you do when you're cooking spices. | in a similar fashion to what you do when you're cooking spices. |
100 | 00:04:41,400 | 00:04:44,040 | The flavour profiles that we see with the chillies, | The flavour profiles that we see with the chillies, |
101 | 00:04:44,240 | 00:04:49,720 | they range from very, very mild flavours like... almost like nuts, | they range from very, very mild flavours like... almost like nuts, |
102 | 00:04:49,920 | 00:04:52,760 | you go into the caramelised flavours of muscatels, | you go into the caramelised flavours of muscatels, |
103 | 00:04:52,960 | 00:04:56,200 | all the way up through to smoky, very sort of bitter chillies | all the way up through to smoky, very sort of bitter chillies |
104 | 00:04:56,400 | 00:04:58,320 | and then of course you've got the hot ones as well. | and then of course you've got the hot ones as well. |
105 | 00:04:58,520 | 00:04:59,840 | What we're going to do now... | What we're going to do now... |
106 | 00:05:00,040 | 00:05:02,560 | ..what we're going to do is we're going to add one knob of garlic. | ..what we're going to do is we're going to add one knob of garlic. |
107 | 00:05:02,760 | 00:05:06,600 | So we're just going to pound this up until it's fairly fine. | So we're just going to pound this up until it's fairly fine. |
108 | 00:05:06,800 | 00:05:09,440 | At this stage we'll add the cumin as well. | At this stage we'll add the cumin as well. |
109 | 00:05:09,640 | 00:05:11,880 | From here, we're going to build up just a basic dressing, | From here, we're going to build up just a basic dressing, |
110 | 00:05:12,080 | 00:05:14,000 | which is going to be some sort of citrus or acid... | which is going to be some sort of citrus or acid... |
111 | 00:05:15,560 | 00:05:19,160 | ..and we're gonna slowly add some of the oil and sort of emulsify it. | ..and we're gonna slowly add some of the oil and sort of emulsify it. |
112 | 00:05:19,360 | 00:05:22,760 | To that we're going to add a little bit of salt, a little bit of sugar, | To that we're going to add a little bit of salt, a little bit of sugar, |
113 | 00:05:22,960 | 00:05:25,120 | and some sesame seeds to float through it. | and some sesame seeds to float through it. |
114 | 00:05:25,320 | 00:05:27,000 | OK, so we're not grinding these sesame seeds - | OK, so we're not grinding these sesame seeds - |
115 | 00:05:27,200 | 00:05:28,600 | we're just stirring them through? | we're just stirring them through? |
116 | 00:05:28,800 | 00:05:31,880 | We are. Happy days. Now we have this beautiful dressing. | We are. Happy days. Now we have this beautiful dressing. |
117 | 00:05:32,080 | 00:05:35,280 | So as you can see we've... we've really blackened this off. | So as you can see we've... we've really blackened this off. |
118 | 00:05:35,480 | 00:05:38,040 | This will just peel away. We'll take away the blackened grilled bits. | This will just peel away. We'll take away the blackened grilled bits. |
119 | 00:05:38,240 | 00:05:40,520 | The skin has done its job. It's burnt, it's added that flavour. | The skin has done its job. It's burnt, it's added that flavour. |
120 | 00:05:40,720 | 00:05:42,360 | And it's got the capsicum nice and tender. | And it's got the capsicum nice and tender. |
121 | 00:05:42,560 | 00:05:45,240 | To this we're going to put a fair... a fair amount of coriander. | To this we're going to put a fair... a fair amount of coriander. |
122 | 00:05:45,440 | 00:05:47,520 | This is one of my... one of my favourite herbs. | This is one of my... one of my favourite herbs. |
123 | 00:05:47,720 | 00:05:49,600 | We still need to put the nopales in the salad garnish, | We still need to put the nopales in the salad garnish, |
124 | 00:05:49,800 | 00:05:51,080 | which we'll do now. | which we'll do now. |
125 | 00:05:51,280 | 00:05:53,240 | That nopales... we want to be generous with that, | That nopales... we want to be generous with that, |
126 | 00:05:53,440 | 00:05:55,760 | 'cause for me, that's the hero of the dish. | 'cause for me, that's the hero of the dish. |
127 | 00:05:55,960 | 00:05:57,520 | Now we're going to dress this one. | Now we're going to dress this one. |
128 | 00:05:59,640 | 00:06:01,480 | Classic Mexican refried black beans | Classic Mexican refried black beans |
129 | 00:06:01,680 | 00:06:04,560 | are then piped onto the crisp masa base. | are then piped onto the crisp masa base. |
130 | 00:06:05,600 | 00:06:08,480 | Make sure we've got a whole heap of the nopales in there. | Make sure we've got a whole heap of the nopales in there. |
131 | 00:06:10,080 | 00:06:12,560 | We're just finishing it with a salted cheese, the cotija. | We're just finishing it with a salted cheese, the cotija. |
132 | 00:06:13,920 | 00:06:16,080 | And that is our sopes con frijoles. | And that is our sopes con frijoles. |
133 | 00:06:16,280 | 00:06:19,520 | Wow - well, I have never had fresh Australian cactus before, | Wow - well, I have never had fresh Australian cactus before, |
134 | 00:06:19,720 | 00:06:21,000 | so this is a first for me. | so this is a first for me. |
135 | 00:06:21,200 | 00:06:22,640 | Thank you so much. No worries. Enjoy. | Thank you so much. No worries. Enjoy. |
136 | 00:06:27,360 | 00:06:31,640 | This dish just says everything that I love about Mexican flavours. | This dish just says everything that I love about Mexican flavours. |
137 | 00:06:31,840 | 00:06:34,800 | You know, you have that crunch of the tortilla in the bottom | You know, you have that crunch of the tortilla in the bottom |
138 | 00:06:35,000 | 00:06:37,320 | with that savoury sweet corn flavour, | with that savoury sweet corn flavour, |
139 | 00:06:37,520 | 00:06:40,640 | then you have that layer of the refried beans | then you have that layer of the refried beans |
140 | 00:06:40,840 | 00:06:42,280 | that are just super earthy. | that are just super earthy. |
141 | 00:06:42,480 | 00:06:44,640 | And then you have all of that beautiful salad over the top - | And then you have all of that beautiful salad over the top - |
142 | 00:06:44,840 | 00:06:48,240 | you know, the silky, kind of almost slippery texture of the cactus. | you know, the silky, kind of almost slippery texture of the cactus. |
143 | 00:06:48,440 | 00:06:51,040 | It's probably one of Mamasita's most authentic dishes. | It's probably one of Mamasita's most authentic dishes. |
144 | 00:06:51,240 | 00:06:54,080 | Beautiful dish. Thank you so much. No problem. | Beautiful dish. Thank you so much. No problem. |
145 | 00:06:56,240 | 00:07:00,760 | Our idea of Mexican cuisine until recently was based around Tex-Mex, | Our idea of Mexican cuisine until recently was based around Tex-Mex, |
146 | 00:07:00,960 | 00:07:03,200 | but restaurants such as Mamasita in Melbourne | but restaurants such as Mamasita in Melbourne |
147 | 00:07:03,400 | 00:07:07,320 | are re-educating Australia in the true flavours of Mexico. | are re-educating Australia in the true flavours of Mexico. |
148 | 00:07:07,520 | 00:07:10,680 | Head chef Michael is passionate about the food he creates, | Head chef Michael is passionate about the food he creates, |
149 | 00:07:10,880 | 00:07:13,600 | but some dishes are best left untouched. | but some dishes are best left untouched. |
150 | 00:07:13,800 | 00:07:16,240 | Yeah Mexican cuisine, I... it comes from their history. | Yeah Mexican cuisine, I... it comes from their history. |
151 | 00:07:16,440 | 00:07:18,280 | Throughout... throughout the thousands of years | Throughout... throughout the thousands of years |
152 | 00:07:18,480 | 00:07:19,760 | that they've been there, | that they've been there, |
153 | 00:07:19,960 | 00:07:21,720 | since back with the Aztecs. | since back with the Aztecs. |
154 | 00:07:21,920 | 00:07:25,160 | Yeah, things like the corn means so much to them over there. | Yeah, things like the corn means so much to them over there. |
155 | 00:07:25,360 | 00:07:27,400 | It's part of the cornerstone to their cooking. | It's part of the cornerstone to their cooking. |
156 | 00:07:28,960 | 00:07:30,240 | Earlier this week, | Earlier this week, |
157 | 00:07:30,440 | 00:07:32,440 | apprentice Miguel was the first of the professionals | apprentice Miguel was the first of the professionals |
158 | 00:07:32,640 | 00:07:34,160 | to face the home cooks | to face the home cooks |
159 | 00:07:34,360 | 00:07:37,320 | in what can only be described as a taco takeover, | in what can only be described as a taco takeover, |
160 | 00:07:37,520 | 00:07:40,400 | which saw home cook Alejandra spice things up | which saw home cook Alejandra spice things up |
161 | 00:07:40,600 | 00:07:42,160 | with her winning chorizo tacos. | with her winning chorizo tacos. |
162 | 00:07:42,360 | 00:07:44,360 | Yes! Whoo! Oh! | Yes! Whoo! Oh! |
163 | 00:07:44,560 | 00:07:46,200 | (APPLAUSE) | (APPLAUSE) |
164 | 00:07:48,320 | 00:07:51,320 | Apprentice Miguel brings some South American flair of his own | Apprentice Miguel brings some South American flair of his own |
165 | 00:07:51,520 | 00:07:53,400 | to the Mamasita kitchen. | to the Mamasita kitchen. |
166 | 00:07:53,600 | 00:07:55,400 | So I started cooking, like, five years ago. | So I started cooking, like, five years ago. |
167 | 00:07:55,600 | 00:07:58,240 | I try with Colombian food first, | I try with Colombian food first, |
168 | 00:07:58,440 | 00:08:00,480 | and then I got in love with Mexican cuisine. | and then I got in love with Mexican cuisine. |
169 | 00:08:02,000 | 00:08:04,920 | They have a lot of things in common with Colombian cuisine, | They have a lot of things in common with Colombian cuisine, |
170 | 00:08:05,120 | 00:08:07,280 | or every South American country. | or every South American country. |
171 | 00:08:07,480 | 00:08:11,920 | Today, Miguel is cooking a famous appetiser and street food favourite | Today, Miguel is cooking a famous appetiser and street food favourite |
172 | 00:08:12,120 | 00:08:14,160 | that customers just cannot get enough of. | that customers just cannot get enough of. |
173 | 00:08:14,360 | 00:08:17,840 | So we are making the corn on the cob, | So we are making the corn on the cob, |
174 | 00:08:18,040 | 00:08:20,640 | a demonstration of a snack we have here at Mamasita. | a demonstration of a snack we have here at Mamasita. |
175 | 00:08:20,840 | 00:08:22,240 | Fantastic. | Fantastic. |
176 | 00:08:22,440 | 00:08:24,440 | Alright, so you've got to start with steaming the corn. | Alright, so you've got to start with steaming the corn. |
177 | 00:08:24,640 | 00:08:28,080 | What kind of corn are we using here? Oh, just like, local sweet corn. | What kind of corn are we using here? Oh, just like, local sweet corn. |
178 | 00:08:28,280 | 00:08:30,160 | The Mexican flavour in this dish | The Mexican flavour in this dish |
179 | 00:08:30,360 | 00:08:32,880 | comes from the freshly made chipotle mayonnaise. | comes from the freshly made chipotle mayonnaise. |
180 | 00:08:33,080 | 00:08:34,560 | Tell me about the flavour of chipotle. | Tell me about the flavour of chipotle. |
181 | 00:08:34,760 | 00:08:38,400 | Chipotle is like a really smoky flavour chilli. | Chipotle is like a really smoky flavour chilli. |
182 | 00:08:38,600 | 00:08:41,040 | Uh, it's not as spicy as the other chillies. | Uh, it's not as spicy as the other chillies. |
183 | 00:08:41,240 | 00:08:43,280 | And we're just going to mix it with the mayonnaise. | And we're just going to mix it with the mayonnaise. |
184 | 00:08:43,480 | 00:08:45,240 | I can see the chillies in there. | I can see the chillies in there. |
185 | 00:08:45,440 | 00:08:48,000 | And what is the sauce that the chillies are suspended in? | And what is the sauce that the chillies are suspended in? |
186 | 00:08:48,200 | 00:08:49,480 | That's a sauce called adobo. | That's a sauce called adobo. |
187 | 00:08:49,680 | 00:08:51,000 | Adobo? Adobo. | Adobo? Adobo. |
188 | 00:08:51,200 | 00:08:57,040 | Adobo is a marinade made of vinegar, salt, garlic, paprika and oregano. | Adobo is a marinade made of vinegar, salt, garlic, paprika and oregano. |
189 | 00:08:57,240 | 00:09:01,240 | Right, so we're just going to mix the mayonnaise with the chipotle. | Right, so we're just going to mix the mayonnaise with the chipotle. |
190 | 00:09:03,640 | 00:09:06,520 | I love the colour that the mayonnaise has turned, | I love the colour that the mayonnaise has turned, |
191 | 00:09:06,720 | 00:09:09,600 | and you can start to smell those smoky chillies. | and you can start to smell those smoky chillies. |
192 | 00:09:09,800 | 00:09:11,800 | I love that smoky kind of flavour. | I love that smoky kind of flavour. |
193 | 00:09:15,920 | 00:09:17,280 | Once the corn has steamed, | Once the corn has steamed, |
194 | 00:09:17,480 | 00:09:20,080 | we remove the husks and place on a naked flame. | we remove the husks and place on a naked flame. |
195 | 00:09:20,280 | 00:09:22,120 | So, Miguel, there's no oil or anything on the corn? | So, Miguel, there's no oil or anything on the corn? |
196 | 00:09:22,320 | 00:09:23,840 | No, there's nothing on it. (CORN CRACKLES) | No, there's nothing on it. (CORN CRACKLES) |
197 | 00:09:24,040 | 00:09:25,840 | It sounds like popcorn. (LAUGHS) | It sounds like popcorn. (LAUGHS) |
198 | 00:09:29,000 | 00:09:31,440 | What does this process do to the flavour of the corn? | What does this process do to the flavour of the corn? |
199 | 00:09:31,640 | 00:09:35,920 | Well, that enhance, like, all the charred flavour out of the corn. | Well, that enhance, like, all the charred flavour out of the corn. |
200 | 00:09:39,600 | 00:09:43,600 | Now lightly charred, Miguel splits the cobs and skewers each portion. | Now lightly charred, Miguel splits the cobs and skewers each portion. |
201 | 00:09:45,760 | 00:09:47,880 | Cover the corn with the mayonnaise we already made. | Cover the corn with the mayonnaise we already made. |
202 | 00:09:48,080 | 00:09:49,640 | Ooh... | Ooh... |
203 | 00:09:51,080 | 00:09:52,520 | Are we nearly done? Coat it with cheese. | Are we nearly done? Coat it with cheese. |
204 | 00:09:52,720 | 00:09:54,920 | Oh, coating with cheese! | Oh, coating with cheese! |
205 | 00:09:55,120 | 00:09:57,200 | We're going to finish the coat with this mix of spices. | We're going to finish the coat with this mix of spices. |
206 | 00:09:57,400 | 00:10:00,680 | It's made out of pepitas, cumin and ground chillies. | It's made out of pepitas, cumin and ground chillies. |
207 | 00:10:02,080 | 00:10:04,880 | OK, we're just going to finish with a wedge of lime. | OK, we're just going to finish with a wedge of lime. |
208 | 00:10:06,920 | 00:10:08,640 | I love that. | I love that. |
209 | 00:10:14,080 | 00:10:15,520 | Mmm. | Mmm. |
210 | 00:10:15,720 | 00:10:17,080 | So delicious. | So delicious. |
211 | 00:10:17,280 | 00:10:19,760 | I mean you get that... the punch straightaway of the spice mix, | I mean you get that... the punch straightaway of the spice mix, |
212 | 00:10:19,960 | 00:10:22,600 | the cumin and the paprika | the cumin and the paprika |
213 | 00:10:22,800 | 00:10:26,160 | and all of the, you know, beautiful spices on the outside. | and all of the, you know, beautiful spices on the outside. |
214 | 00:10:26,360 | 00:10:27,840 | And then all over the top... | And then all over the top... |
215 | 00:10:28,040 | 00:10:30,440 | Just that little bit of lime juice just brings everything alive | Just that little bit of lime juice just brings everything alive |
216 | 00:10:30,640 | 00:10:31,920 | and brings it all together. | and brings it all together. |
217 | 00:10:32,120 | 00:10:34,240 | Delicious! | Delicious! |
218 | 00:10:34,440 | 00:10:37,520 | Citrus flavours are extremely prominent throughout Mexican cuisine. | Citrus flavours are extremely prominent throughout Mexican cuisine. |
219 | 00:10:37,720 | 00:10:41,200 | Another popular appetiser cured using citrus juice | Another popular appetiser cured using citrus juice |
220 | 00:10:41,400 | 00:10:44,240 | is South American-inspired kingfish ceviche, | is South American-inspired kingfish ceviche, |
221 | 00:10:44,440 | 00:10:47,640 | which station chef Ray is going to prepare for me now. | which station chef Ray is going to prepare for me now. |
222 | 00:10:47,840 | 00:10:49,800 | How would you describe a ceviche dish? | How would you describe a ceviche dish? |
223 | 00:10:50,000 | 00:10:53,120 | RAY: A ceviche dish is a cured fish dish. | RAY: A ceviche dish is a cured fish dish. |
224 | 00:10:53,320 | 00:10:54,600 | Our one's a bit different | Our one's a bit different |
225 | 00:10:54,800 | 00:10:57,240 | 'cause we don't cure it for a certain amount of hours. | 'cause we don't cure it for a certain amount of hours. |
226 | 00:10:57,440 | 00:10:59,080 | We cure it on the plate itself. | We cure it on the plate itself. |
227 | 00:10:59,280 | 00:11:01,280 | So our dressing's a bit more acidic, a bit more pungent, | So our dressing's a bit more acidic, a bit more pungent, |
228 | 00:11:01,480 | 00:11:04,000 | uh... just so by the time it reaches the table, | uh... just so by the time it reaches the table, |
229 | 00:11:04,200 | 00:11:06,240 | it will be slightly cured, but still pretty fresh. | it will be slightly cured, but still pretty fresh. |
230 | 00:11:06,440 | 00:11:10,120 | Earlier this week, Ray was up against three home cooks | Earlier this week, Ray was up against three home cooks |
231 | 00:11:10,320 | 00:11:12,000 | in a feisty flan fight | in a feisty flan fight |
232 | 00:11:12,200 | 00:11:13,720 | packed full of family recipes. | packed full of family recipes. |
233 | 00:11:13,920 | 00:11:15,960 | Now, this is good. | Now, this is good. |
234 | 00:11:16,160 | 00:11:19,200 | But it was home cook Juan's flan that was crowned the winner. | But it was home cook Juan's flan that was crowned the winner. |
235 | 00:11:19,400 | 00:11:22,560 | Gracias, gracias. Congratulations! | Gracias, gracias. Congratulations! |
236 | 00:11:22,760 | 00:11:24,560 | Back at Mamasita, | Back at Mamasita, |
237 | 00:11:24,760 | 00:11:27,040 | Ray begins by preparing the citrus dressing | Ray begins by preparing the citrus dressing |
238 | 00:11:27,240 | 00:11:29,560 | that will cure the fresh, subtle kingfish. | that will cure the fresh, subtle kingfish. |
239 | 00:11:29,760 | 00:11:32,720 | OK, so we start off with the ginger. Right. | OK, so we start off with the ginger. Right. |
240 | 00:11:32,920 | 00:11:36,080 | Ginger and sesame - this is our main flavour for this dressing. | Ginger and sesame - this is our main flavour for this dressing. |
241 | 00:11:37,320 | 00:11:40,120 | And then next we'll do the garlic the same way. | And then next we'll do the garlic the same way. |
242 | 00:11:41,800 | 00:11:43,960 | Next we'll just dice some jalapenos. | Next we'll just dice some jalapenos. |
243 | 00:11:44,160 | 00:11:46,680 | So these are fresh jalapenos? Yes, they are. | So these are fresh jalapenos? Yes, they are. |
244 | 00:11:46,880 | 00:11:49,200 | So this is our base for it. OK. | So this is our base for it. OK. |
245 | 00:11:49,400 | 00:11:51,560 | Next we just add some fresh lime juice. | Next we just add some fresh lime juice. |
246 | 00:11:51,760 | 00:11:55,200 | To elevate the citrus dressing to truly Mexican heights, | To elevate the citrus dressing to truly Mexican heights, |
247 | 00:11:55,400 | 00:11:57,400 | Ray adds a native chilli paste. | Ray adds a native chilli paste. |
248 | 00:11:57,600 | 00:11:59,440 | What's it called? Aji panca. | What's it called? Aji panca. |
249 | 00:11:59,640 | 00:12:01,280 | Uh-huh. | Uh-huh. |
250 | 00:12:01,480 | 00:12:05,520 | The flavour, I would say it's a bit more of a milder chilli - | The flavour, I would say it's a bit more of a milder chilli - |
251 | 00:12:05,720 | 00:12:08,200 | very fragrant, not that spicy at all. | very fragrant, not that spicy at all. |
252 | 00:12:08,400 | 00:12:10,320 | And next thing, we just do our garnishes. | And next thing, we just do our garnishes. |
253 | 00:12:10,520 | 00:12:11,800 | So what do we have here? | So what do we have here? |
254 | 00:12:12,000 | 00:12:14,960 | We have fennel - so, it's just the dressing's so intense, | We have fennel - so, it's just the dressing's so intense, |
255 | 00:12:15,160 | 00:12:17,760 | we kind of have fennel to kind of get the aniseed flavour | we kind of have fennel to kind of get the aniseed flavour |
256 | 00:12:17,960 | 00:12:19,960 | just to balance it out a little bit. | just to balance it out a little bit. |
257 | 00:12:20,160 | 00:12:24,040 | So next one, we'll do some orange segments. | So next one, we'll do some orange segments. |
258 | 00:12:24,240 | 00:12:26,840 | So this will give a sweet citrus to the dish. | So this will give a sweet citrus to the dish. |
259 | 00:12:27,040 | 00:12:29,920 | Perfect orange segments. We are ready to plate. | Perfect orange segments. We are ready to plate. |
260 | 00:12:31,280 | 00:12:32,560 | OK, time for fish! | OK, time for fish! |
261 | 00:12:32,760 | 00:12:36,600 | Yes. So I just kind of place it all around the plate. | Yes. So I just kind of place it all around the plate. |
262 | 00:12:38,680 | 00:12:42,040 | I would like you to please pick those mint. | I would like you to please pick those mint. |
263 | 00:12:42,240 | 00:12:45,040 | To supersize the citrus profile of this dish, | To supersize the citrus profile of this dish, |
264 | 00:12:45,240 | 00:12:48,440 | Ray includes the largest of all citrus fruits, pomelo. | Ray includes the largest of all citrus fruits, pomelo. |
265 | 00:12:48,640 | 00:12:51,440 | Love the smell. You're sort of breaking it open. | Love the smell. You're sort of breaking it open. |
266 | 00:12:51,640 | 00:12:54,720 | I can already smell that different level of citrus. | I can already smell that different level of citrus. |
267 | 00:12:55,800 | 00:12:58,880 | And why have you guys chosen to put pomelo on this dish? | And why have you guys chosen to put pomelo on this dish? |
268 | 00:12:59,080 | 00:13:01,600 | 'Cause it gives it the slightly bitterness, | 'Cause it gives it the slightly bitterness, |
269 | 00:13:01,800 | 00:13:05,200 | but it's still sweet and slightly sour at the same time. | but it's still sweet and slightly sour at the same time. |
270 | 00:13:06,080 | 00:13:11,240 | So... just it's so intense, we kind of don't want to put too much on. | So... just it's so intense, we kind of don't want to put too much on. |
271 | 00:13:11,440 | 00:13:14,640 | Next we scatter a little bit of the pomelos | Next we scatter a little bit of the pomelos |
272 | 00:13:14,840 | 00:13:16,800 | and I'll put some of the picked fennel fronds, | and I'll put some of the picked fennel fronds, |
273 | 00:13:17,000 | 00:13:19,200 | and then we grab some of the mint. | and then we grab some of the mint. |
274 | 00:13:19,400 | 00:13:22,600 | Black and white sesame just for a bit more contrast and flavour. | Black and white sesame just for a bit more contrast and flavour. |
275 | 00:13:23,760 | 00:13:25,960 | Here we go - Mamasita kingfish ceviche. | Here we go - Mamasita kingfish ceviche. |
276 | 00:13:26,160 | 00:13:28,640 | Absolutely mouth-watering to smell. Yes. | Absolutely mouth-watering to smell. Yes. |
277 | 00:13:28,840 | 00:13:30,320 | Can't wait to taste it. | Can't wait to taste it. |
278 | 00:13:40,560 | 00:13:44,360 | I've had ceviche before, and it's all about the lime. | I've had ceviche before, and it's all about the lime. |
279 | 00:13:44,560 | 00:13:46,520 | So many fresh punchy flavours in there, | So many fresh punchy flavours in there, |
280 | 00:13:46,720 | 00:13:48,320 | and so many different textures as well. | and so many different textures as well. |
281 | 00:13:48,520 | 00:13:50,600 | You have the crunch from the fennel on the bottom, | You have the crunch from the fennel on the bottom, |
282 | 00:13:50,800 | 00:13:53,240 | those little explosions of pomelo, | those little explosions of pomelo, |
283 | 00:13:53,440 | 00:13:55,880 | and then this really, really vibrant dressing | and then this really, really vibrant dressing |
284 | 00:13:56,080 | 00:13:57,800 | all over the top of everything. | all over the top of everything. |
285 | 00:13:58,000 | 00:13:59,280 | It's so punchy. | It's so punchy. |
286 | 00:13:59,480 | 00:14:01,760 | It's really just next-level ceviche. | It's really just next-level ceviche. |
287 | 00:14:01,960 | 00:14:03,760 | Thank you so much, Ray. (LAUGHS) Thank you. | Thank you so much, Ray. (LAUGHS) Thank you. |
288 | 00:14:06,320 | 00:14:09,840 | It's Mexican Week, and I've come to Melbourne to visit Mamasita, | It's Mexican Week, and I've come to Melbourne to visit Mamasita, |
289 | 00:14:10,040 | 00:14:11,600 | where head chef Michael Smith | where head chef Michael Smith |
290 | 00:14:11,800 | 00:14:14,760 | is serving his contemporary version of Mexican cuisine. | is serving his contemporary version of Mexican cuisine. |
291 | 00:14:14,960 | 00:14:17,440 | For me, what makes a great menu is going to be exciting produce. | For me, what makes a great menu is going to be exciting produce. |
292 | 00:14:17,640 | 00:14:20,320 | So we use some fantastic Australian produce | So we use some fantastic Australian produce |
293 | 00:14:20,520 | 00:14:22,720 | from some local suppliers here in Victoria, | from some local suppliers here in Victoria, |
294 | 00:14:22,920 | 00:14:26,960 | and then we mix it with our imported Mexican produce. | and then we mix it with our imported Mexican produce. |
295 | 00:14:27,160 | 00:14:29,720 | We're going to make one more dish before we get heavy into service. | We're going to make one more dish before we get heavy into service. |
296 | 00:14:29,920 | 00:14:31,840 | OK. We're going to do our lamb chop. | OK. We're going to do our lamb chop. |
297 | 00:14:32,040 | 00:14:35,320 | So it is a particular type of lamb cutlet | So it is a particular type of lamb cutlet |
298 | 00:14:35,520 | 00:14:37,200 | which is up under the shoulder. | which is up under the shoulder. |
299 | 00:14:37,440 | 00:14:40,200 | Yeah, this is like the scotch fillet of the lamb cutlets. OK! | Yeah, this is like the scotch fillet of the lamb cutlets. OK! |
300 | 00:14:40,400 | 00:14:42,200 | It's got the extra fat and a couple extra muscles | It's got the extra fat and a couple extra muscles |
301 | 00:14:42,400 | 00:14:43,800 | that come in and... and play around. | that come in and... and play around. |
302 | 00:14:44,000 | 00:14:45,320 | Fantastic. Where do we start? | Fantastic. Where do we start? |
303 | 00:14:45,520 | 00:14:48,000 | I'm going to make a marinade for this one. This is my barbecue sauce. | I'm going to make a marinade for this one. This is my barbecue sauce. |
304 | 00:14:48,200 | 00:14:49,480 | Traditional barbecue sauce | Traditional barbecue sauce |
305 | 00:14:49,680 | 00:14:52,280 | would have some, you know, tomatoes and onions, | would have some, you know, tomatoes and onions, |
306 | 00:14:52,480 | 00:14:54,240 | it'll have some sort of sugar in there, | it'll have some sort of sugar in there, |
307 | 00:14:54,440 | 00:14:56,360 | and then have a smoky tone to it as well. | and then have a smoky tone to it as well. |
308 | 00:14:56,600 | 00:15:01,360 | So we've taken everything we know about Mexican cooking and its history - | So we've taken everything we know about Mexican cooking and its history - |
309 | 00:15:01,560 | 00:15:04,480 | it's just as if a Mexican made the first barbecue sauce. | it's just as if a Mexican made the first barbecue sauce. |
310 | 00:15:04,720 | 00:15:07,240 | We're using three different types of chillies in this one. OK. | We're using three different types of chillies in this one. OK. |
311 | 00:15:07,440 | 00:15:08,720 | So we have a pasilla chilli, | So we have a pasilla chilli, |
312 | 00:15:08,920 | 00:15:13,520 | which is kind of um... caramelly, more like a prune, if you will. | which is kind of um... caramelly, more like a prune, if you will. |
313 | 00:15:13,720 | 00:15:14,680 | We have... | We have... |
314 | 00:15:14,880 | 00:15:15,960 | It smells very sweet. | It smells very sweet. |
315 | 00:15:16,160 | 00:15:18,200 | It is - it's one of the more sort of sweeter ends, | It is - it's one of the more sort of sweeter ends, |
316 | 00:15:18,400 | 00:15:20,840 | and it's there for that sort of caramelly flavour that you get. | and it's there for that sort of caramelly flavour that you get. |
317 | 00:15:21,040 | 00:15:23,480 | These little ones, these are the spicy ones. | These little ones, these are the spicy ones. |
318 | 00:15:23,680 | 00:15:25,800 | These are our chiltepin, or our pequin chilli, | These are our chiltepin, or our pequin chilli, |
319 | 00:15:26,000 | 00:15:27,280 | and these are hot. | and these are hot. |
320 | 00:15:27,480 | 00:15:29,720 | And then we have... one of my favourites is the morita. | And then we have... one of my favourites is the morita. |
321 | 00:15:29,920 | 00:15:32,760 | Now, this one we have had our supplier import for us, | Now, this one we have had our supplier import for us, |
322 | 00:15:32,960 | 00:15:35,360 | and it's smoky and it's leathery and it's rich. | and it's smoky and it's leathery and it's rich. |
323 | 00:15:35,560 | 00:15:38,880 | Wow, if I thought that, uh... chipotle was smoky... | Wow, if I thought that, uh... chipotle was smoky... |
324 | 00:15:39,080 | 00:15:42,400 | Exactly. This is like ten times more smoky. | Exactly. This is like ten times more smoky. |
325 | 00:15:42,600 | 00:15:45,240 | So, these are going to be our base chilli flavour and they... | So, these are going to be our base chilli flavour and they... |
326 | 00:15:45,440 | 00:15:46,720 | And these are all dried, obviously. | And these are all dried, obviously. |
327 | 00:15:46,920 | 00:15:48,480 | These are all dried, imported from Mexico. | These are all dried, imported from Mexico. |
328 | 00:15:48,720 | 00:15:51,400 | So we're going to chuck these on the flat plate to grill them a little bit. | So we're going to chuck these on the flat plate to grill them a little bit. |
329 | 00:15:51,600 | 00:15:52,880 | We're going to put them all together, | We're going to put them all together, |
330 | 00:15:53,120 | 00:15:56,240 | and the warmth of these ones will help sort of get the essential oils out of these. | and the warmth of these ones will help sort of get the essential oils out of these. |
331 | 00:15:57,520 | 00:15:59,960 | What we also need to do is blacken off the tomatoes and the garlic | What we also need to do is blacken off the tomatoes and the garlic |
332 | 00:16:00,160 | 00:16:01,440 | just on the hot plate, | just on the hot plate, |
333 | 00:16:01,640 | 00:16:03,040 | and when you put them on, | and when you put them on, |
334 | 00:16:03,240 | 00:16:06,200 | it's like..."Oh, they're almost burnt," that's perfect. | it's like..."Oh, they're almost burnt," that's perfect. |
335 | 00:16:06,400 | 00:16:09,080 | So this is going to be the base for our... for our marinade. | So this is going to be the base for our... for our marinade. |
336 | 00:16:09,280 | 00:16:11,680 | So you throw them in skins and all will all of that char... | So you throw them in skins and all will all of that char... |
337 | 00:16:11,880 | 00:16:14,360 | All the burnt char, that gives you your smoky flavour as well. | All the burnt char, that gives you your smoky flavour as well. |
338 | 00:16:14,560 | 00:16:16,360 | So to this we need to add our chillies. | So to this we need to add our chillies. |
339 | 00:16:16,560 | 00:16:18,200 | Now that the chillies have been toasted off, | Now that the chillies have been toasted off, |
340 | 00:16:18,400 | 00:16:21,000 | we're going to soften them off just with some boiling water, | we're going to soften them off just with some boiling water, |
341 | 00:16:21,200 | 00:16:23,240 | and that will take about sort of five minutes... | and that will take about sort of five minutes... |
342 | 00:16:24,480 | 00:16:26,440 | ..and we're going to blend this with some tamarind. | ..and we're going to blend this with some tamarind. |
343 | 00:16:26,640 | 00:16:29,360 | So tamarind paste, what does that add to this barbecue sauce flavour? | So tamarind paste, what does that add to this barbecue sauce flavour? |
344 | 00:16:29,560 | 00:16:31,280 | The tamarind's there for some acidity. | The tamarind's there for some acidity. |
345 | 00:16:33,760 | 00:16:35,400 | Blend it in. So we'll just put that in there. | Blend it in. So we'll just put that in there. |
346 | 00:16:35,600 | 00:16:36,880 | Yep. | Yep. |
347 | 00:16:37,080 | 00:16:38,680 | Once coated in the barbecue sauce, | Once coated in the barbecue sauce, |
348 | 00:16:38,880 | 00:16:41,840 | the lamb is rested for up to six hours to marinate. | the lamb is rested for up to six hours to marinate. |
349 | 00:16:43,720 | 00:16:46,960 | Then it's straight onto the grill for around two minutes each side, | Then it's straight onto the grill for around two minutes each side, |
350 | 00:16:47,160 | 00:16:48,760 | or until caramelised. | or until caramelised. |
351 | 00:16:51,920 | 00:16:54,040 | What we're going to do... It looks nice and juicy. | What we're going to do... It looks nice and juicy. |
352 | 00:16:54,240 | 00:16:55,800 | Yep, we're going to slice it off the bone. | Yep, we're going to slice it off the bone. |
353 | 00:16:56,000 | 00:16:58,440 | We need to show the customer we've thought about this a little bit. | We need to show the customer we've thought about this a little bit. |
354 | 00:16:58,640 | 00:16:59,920 | Nice and pink, not too rare. | Nice and pink, not too rare. |
355 | 00:17:00,120 | 00:17:01,520 | We're just going to slice it | We're just going to slice it |
356 | 00:17:01,720 | 00:17:03,600 | to make things a little bit easier for the customer. | to make things a little bit easier for the customer. |
357 | 00:17:03,800 | 00:17:07,000 | Michael then dresses the lamb with more barbecue sauce | Michael then dresses the lamb with more barbecue sauce |
358 | 00:17:07,200 | 00:17:10,000 | and tops with crushed tortilla crumb. | and tops with crushed tortilla crumb. |
359 | 00:17:10,200 | 00:17:11,840 | To, um... finish this dish, | To, um... finish this dish, |
360 | 00:17:12,040 | 00:17:15,800 | what we've made is a... a tamarind style dressing | what we've made is a... a tamarind style dressing |
361 | 00:17:16,000 | 00:17:19,280 | that's based on the Mexican lolly, the Pulparindo, | that's based on the Mexican lolly, the Pulparindo, |
362 | 00:17:19,480 | 00:17:22,000 | which is a hard-boiled lolly with tamarind spice. | which is a hard-boiled lolly with tamarind spice. |
363 | 00:17:22,240 | 00:17:24,880 | And we put a little bit of oil in there. Delicious. | And we put a little bit of oil in there. Delicious. |
364 | 00:17:26,600 | 00:17:29,160 | We're just finishing it with some lamb's tongue lettuce. | We're just finishing it with some lamb's tongue lettuce. |
365 | 00:17:30,680 | 00:17:33,960 | And that is our grilled lamb chop with mache. | And that is our grilled lamb chop with mache. |
366 | 00:17:40,120 | 00:17:41,840 | Oh, my goodness. | Oh, my goodness. |
367 | 00:17:42,040 | 00:17:47,200 | Firstly, my mouth is watering as I'm talking to you. My goodness. | Firstly, my mouth is watering as I'm talking to you. My goodness. |
368 | 00:17:47,400 | 00:17:49,760 | The complexity of that Mexican barbecue sauce, | The complexity of that Mexican barbecue sauce, |
369 | 00:17:49,960 | 00:17:53,040 | the little crunch from the crumbled tostadas, | the little crunch from the crumbled tostadas, |
370 | 00:17:53,240 | 00:17:55,280 | and then that tamarind, that sour tamarind, | and then that tamarind, that sour tamarind, |
371 | 00:17:55,480 | 00:17:57,960 | that really, really makes your mouth water as well. | that really, really makes your mouth water as well. |
372 | 00:17:58,160 | 00:18:03,960 | That... is so Mexican, and yet so not Mexican all at the same time. | That... is so Mexican, and yet so not Mexican all at the same time. |
373 | 00:18:04,160 | 00:18:06,400 | What an extremely amazing dish. | What an extremely amazing dish. |
374 | 00:18:06,640 | 00:18:08,480 | These are the ones we're really proud of. Yep. | These are the ones we're really proud of. Yep. |
375 | 00:18:12,640 | 00:18:13,920 | Here at Mamasita, | Here at Mamasita, |
376 | 00:18:14,120 | 00:18:15,680 | it's vital for head chef Michael | it's vital for head chef Michael |
377 | 00:18:15,880 | 00:18:19,360 | that all ingredients bring an honest representation of Mexican flavour | that all ingredients bring an honest representation of Mexican flavour |
378 | 00:18:19,560 | 00:18:20,840 | to his menu. | to his menu. |
379 | 00:18:21,040 | 00:18:23,640 | The other ingredients that we're getting it's directly from Mexico, | The other ingredients that we're getting it's directly from Mexico, |
380 | 00:18:23,840 | 00:18:26,320 | like, some Mexican chocolates - they're amazing. | like, some Mexican chocolates - they're amazing. |
381 | 00:18:26,520 | 00:18:28,080 | They're gritty and cinnamony | They're gritty and cinnamony |
382 | 00:18:28,280 | 00:18:31,320 | and unapologetically not like our chocolate, | and unapologetically not like our chocolate, |
383 | 00:18:31,520 | 00:18:33,800 | and... and we're using them here in Mamasita. | and... and we're using them here in Mamasita. |
384 | 00:18:34,000 | 00:18:37,360 | Sous-chef Aiven is keen to show me a dessert | Sous-chef Aiven is keen to show me a dessert |
385 | 00:18:37,560 | 00:18:40,800 | that combines sweet and savoury tradition all in one. | that combines sweet and savoury tradition all in one. |
386 | 00:18:41,000 | 00:18:43,200 | Today we've got a, uh... chocolate gordita | Today we've got a, uh... chocolate gordita |
387 | 00:18:43,400 | 00:18:46,600 | filled with, like, a sweet camote puree, | filled with, like, a sweet camote puree, |
388 | 00:18:46,800 | 00:18:48,480 | um... topped with Mexican chocolate ganache. | um... topped with Mexican chocolate ganache. |
389 | 00:18:48,680 | 00:18:50,200 | Wow, that sounds amazing. | Wow, that sounds amazing. |
390 | 00:18:50,440 | 00:18:52,520 | We're using two different types of chocolate. OK. | We're using two different types of chocolate. OK. |
391 | 00:18:52,720 | 00:18:56,840 | We've got some Mexican chocolate and some couverture chocolate buttons. | We've got some Mexican chocolate and some couverture chocolate buttons. |
392 | 00:18:58,280 | 00:19:01,280 | Mexican chocolate - one thing about them is it's got no dairy in it. | Mexican chocolate - one thing about them is it's got no dairy in it. |
393 | 00:19:02,800 | 00:19:06,720 | Mmm. I definitely get cinnamon, and it's quite crumbly. | Mmm. I definitely get cinnamon, and it's quite crumbly. |
394 | 00:19:06,920 | 00:19:08,000 | Crumbly. | Crumbly. |
395 | 00:19:08,240 | 00:19:10,840 | It almost has like a crystallised kind of texture to it. Exactly. | It almost has like a crystallised kind of texture to it. Exactly. |
396 | 00:19:11,040 | 00:19:12,960 | In The Chefs' Line kitchen this week, | In The Chefs' Line kitchen this week, |
397 | 00:19:13,160 | 00:19:18,040 | Aiven took on three exceptional home cooks in a Mexican tamales taste off. | Aiven took on three exceptional home cooks in a Mexican tamales taste off. |
398 | 00:19:18,240 | 00:19:20,640 | The standard on the pass blew my mind. | The standard on the pass blew my mind. |
399 | 00:19:20,840 | 00:19:24,120 | This is like out of the ballpark stuff. | This is like out of the ballpark stuff. |
400 | 00:19:24,320 | 00:19:26,320 | But it was home cook Alejandra's heartfelt dish | But it was home cook Alejandra's heartfelt dish |
401 | 00:19:26,520 | 00:19:29,480 | that saw her win her second trophy of the week. | that saw her win her second trophy of the week. |
402 | 00:19:29,680 | 00:19:31,200 | (APPLAUSE) | (APPLAUSE) |
403 | 00:19:32,920 | 00:19:36,360 | Now we're going to work on the chocolate masa dough. | Now we're going to work on the chocolate masa dough. |
404 | 00:19:36,560 | 00:19:38,360 | OK - that's the same base | OK - that's the same base |
405 | 00:19:38,560 | 00:19:40,440 | for your tacos and your tortillas and all of that? | for your tacos and your tortillas and all of that? |
406 | 00:19:40,640 | 00:19:42,200 | Exactly. They are. | Exactly. They are. |
407 | 00:19:42,400 | 00:19:45,160 | So I start with adding the icing sugar | So I start with adding the icing sugar |
408 | 00:19:45,360 | 00:19:47,440 | and a good amount of cacao powder. | and a good amount of cacao powder. |
409 | 00:19:47,640 | 00:19:50,320 | So this is pure concentrated chocolate flavour? | So this is pure concentrated chocolate flavour? |
410 | 00:19:50,520 | 00:19:51,800 | Exactly. | Exactly. |
411 | 00:19:52,000 | 00:19:53,720 | Even though my heritage is Malaysian, | Even though my heritage is Malaysian, |
412 | 00:19:53,920 | 00:19:55,280 | um... I love cooking Mexican | um... I love cooking Mexican |
413 | 00:19:55,480 | 00:19:57,960 | because it's just so different to Asian cuisine. | because it's just so different to Asian cuisine. |
414 | 00:19:58,160 | 00:20:00,720 | I've done lots of different cuisines in the past, | I've done lots of different cuisines in the past, |
415 | 00:20:00,920 | 00:20:04,000 | but I've never put chocolate in any dish... any savoury dishes. | but I've never put chocolate in any dish... any savoury dishes. |
416 | 00:20:04,200 | 00:20:06,920 | Just combine everything, give it a really good mix. | Just combine everything, give it a really good mix. |
417 | 00:20:07,120 | 00:20:08,880 | Yep - so that masa dough | Yep - so that masa dough |
418 | 00:20:09,080 | 00:20:12,720 | has now transformed to this gorgeous chocolatey sort of, um... | has now transformed to this gorgeous chocolatey sort of, um... |
419 | 00:20:12,920 | 00:20:14,640 | Exactly like a light chocolate mousse, almost. | Exactly like a light chocolate mousse, almost. |
420 | 00:20:14,840 | 00:20:17,200 | Light chocolate mousse - that's a really good way to think of it | Light chocolate mousse - that's a really good way to think of it |
421 | 00:20:17,400 | 00:20:18,920 | I give it a good roll. | I give it a good roll. |
422 | 00:20:19,120 | 00:20:21,760 | The chocolate masa should be shiny and smooth | The chocolate masa should be shiny and smooth |
423 | 00:20:21,960 | 00:20:24,720 | to ensure the tortilla doesn't crack as it's pressed. | to ensure the tortilla doesn't crack as it's pressed. |
424 | 00:20:24,920 | 00:20:26,600 | Perfect. | Perfect. |
425 | 00:20:26,800 | 00:20:29,760 | Time now to prepare the rich chocolate ganache, | Time now to prepare the rich chocolate ganache, |
426 | 00:20:29,960 | 00:20:32,440 | which begins with the warming of cream. | which begins with the warming of cream. |
427 | 00:20:34,200 | 00:20:35,960 | Now that our cream's hot enough, | Now that our cream's hot enough, |
428 | 00:20:36,160 | 00:20:38,080 | I'm just going to add the chocolate into it. | I'm just going to add the chocolate into it. |
429 | 00:20:41,800 | 00:20:43,480 | Wow. So give it a really good stir. | Wow. So give it a really good stir. |
430 | 00:20:43,680 | 00:20:45,040 | OK. | OK. |
431 | 00:20:45,240 | 00:20:48,000 | Um, and just let it sit and just slowly melt, | Um, and just let it sit and just slowly melt, |
432 | 00:20:48,200 | 00:20:49,640 | and once it's melted, | and once it's melted, |
433 | 00:20:49,840 | 00:20:53,040 | we just leave it in the fridge and let it set. | we just leave it in the fridge and let it set. |
434 | 00:20:54,600 | 00:20:58,000 | Aiven now pipes a premade sweet potato puree | Aiven now pipes a premade sweet potato puree |
435 | 00:20:58,200 | 00:20:59,920 | onto the chocolate gordita base. | onto the chocolate gordita base. |
436 | 00:21:00,120 | 00:21:02,560 | Oh, how cool is that. | Oh, how cool is that. |
437 | 00:21:03,320 | 00:21:07,600 | The really gorgeous brown, then that purple sweet potato, | The really gorgeous brown, then that purple sweet potato, |
438 | 00:21:07,800 | 00:21:09,920 | that's very cool. | that's very cool. |
439 | 00:21:10,120 | 00:21:13,760 | And line it with another masa on top. | And line it with another masa on top. |
440 | 00:21:14,800 | 00:21:17,400 | Gordita is a really nice way | Gordita is a really nice way |
441 | 00:21:17,600 | 00:21:21,920 | a friend might tell another friend that she's slightly chubby. | a friend might tell another friend that she's slightly chubby. |
442 | 00:21:22,120 | 00:21:24,520 | It basically means a little fatty, | It basically means a little fatty, |
443 | 00:21:24,720 | 00:21:26,120 | but in a... in a kind way, | but in a... in a kind way, |
444 | 00:21:26,320 | 00:21:28,960 | like your mum might tell you you've put on a little bit of weight. | like your mum might tell you you've put on a little bit of weight. |
445 | 00:21:29,160 | 00:21:31,560 | What we're looking for is the hump. OK, right. | What we're looking for is the hump. OK, right. |
446 | 00:21:31,800 | 00:21:34,760 | So you want to see the little... the little chubby belly in the middle. Exactly. | So you want to see the little... the little chubby belly in the middle. Exactly. |
447 | 00:21:34,960 | 00:21:37,400 | And then we're ready to put it into the deep fryer. | And then we're ready to put it into the deep fryer. |
448 | 00:21:37,600 | 00:21:41,120 | The gordita fries for around three to four minutes or until crisp. | The gordita fries for around three to four minutes or until crisp. |
449 | 00:21:41,320 | 00:21:44,400 | While we're waiting for the gordita to fry, we'll segment some oranges. | While we're waiting for the gordita to fry, we'll segment some oranges. |
450 | 00:21:45,960 | 00:21:47,240 | Oh, wow. There we go. | Oh, wow. There we go. |
451 | 00:21:47,440 | 00:21:48,720 | Look at that. | Look at that. |
452 | 00:21:48,920 | 00:21:53,640 | It's all puffed and golden and has that really gorgeous kind of... | It's all puffed and golden and has that really gorgeous kind of... |
453 | 00:21:53,840 | 00:21:56,320 | Well, you can see little bubbles in the... in the masa flour as well, | Well, you can see little bubbles in the... in the masa flour as well, |
454 | 00:21:56,520 | 00:21:58,480 | which is obviously the sign of a really good tortilla. | which is obviously the sign of a really good tortilla. |
455 | 00:21:58,680 | 00:22:00,080 | A really good masa dough, yeah. Yeah. | A really good masa dough, yeah. Yeah. |
456 | 00:22:00,280 | 00:22:03,680 | And next I'm going to layer some orange segments. | And next I'm going to layer some orange segments. |
457 | 00:22:06,960 | 00:22:10,040 | Aiven then tops with quenelles of chocolate ganache | Aiven then tops with quenelles of chocolate ganache |
458 | 00:22:10,240 | 00:22:12,320 | and homemade milk sorbet, | and homemade milk sorbet, |
459 | 00:22:12,520 | 00:22:14,200 | and garnishes with micro herbs. | and garnishes with micro herbs. |
460 | 00:22:15,320 | 00:22:17,600 | And there we go - Mamasita's chocolate gordita. | And there we go - Mamasita's chocolate gordita. |
461 | 00:22:17,800 | 00:22:19,200 | Wow. | Wow. |
462 | 00:22:22,880 | 00:22:25,240 | My day at Mamasita has shown me what's possible | My day at Mamasita has shown me what's possible |
463 | 00:22:25,440 | 00:22:27,400 | when combining traditional flavours | when combining traditional flavours |
464 | 00:22:27,600 | 00:22:30,360 | with a contemporary approach to Mexican food. | with a contemporary approach to Mexican food. |
465 | 00:22:30,560 | 00:22:32,480 | Mamasita always hopes to be... | Mamasita always hopes to be... |
466 | 00:22:32,680 | 00:22:34,560 | ..first and foremost we're a Mexican restaurant, | ..first and foremost we're a Mexican restaurant, |
467 | 00:22:34,760 | 00:22:36,480 | but with a Melbourne influence. | but with a Melbourne influence. |
468 | 00:22:36,680 | 00:22:38,200 | I think with our menu | I think with our menu |
469 | 00:22:38,400 | 00:22:41,680 | we like to get a good cross section of... of the Mexican cuisine. | we like to get a good cross section of... of the Mexican cuisine. |
470 | 00:22:41,880 | 00:22:45,520 | We're trying to sort of show off what Mexico offers | We're trying to sort of show off what Mexico offers |
471 | 00:22:45,720 | 00:22:47,960 | from one side of the... one of side of the country to the next. | from one side of the... one of side of the country to the next. |
472 | 00:22:48,160 | 00:22:50,280 | When it comes time to put something on the plate, | When it comes time to put something on the plate, |
473 | 00:22:50,480 | 00:22:53,080 | I want to make it something that people haven't seen before | I want to make it something that people haven't seen before |
474 | 00:22:53,280 | 00:22:54,840 | and they can, in the back of their mind, go, | and they can, in the back of their mind, go, |
475 | 00:22:55,040 | 00:22:56,520 | "Oh this is... yeah, it's kind of Mexican. | "Oh this is... yeah, it's kind of Mexican. |
476 | 00:22:56,720 | 00:22:58,120 | "It's really good. It's Mexican," | "It's really good. It's Mexican," |
477 | 00:22:58,320 | 00:22:59,680 | but at the end of the day I want them to go, | but at the end of the day I want them to go, |
478 | 00:22:59,880 | 00:23:02,120 | "Well, that wasn't Mexican... that was like... Melbourne" - | "Well, that wasn't Mexican... that was like... Melbourne" - |
479 | 00:23:02,320 | 00:23:03,960 | like, there was something different. | like, there was something different. |
480 | 00:23:04,160 | 00:23:06,800 | Time now to taste Aiven's chocolate gordita. | Time now to taste Aiven's chocolate gordita. |
481 | 00:23:07,000 | 00:23:08,480 | Oh, hey! The gordita. | Oh, hey! The gordita. |
482 | 00:23:08,680 | 00:23:10,600 | Thank you, sir. Thank you so much, Aiven. | Thank you, sir. Thank you so much, Aiven. |
483 | 00:23:10,800 | 00:23:13,640 | That is amazing. I loved watching you make it. | That is amazing. I loved watching you make it. |
484 | 00:23:13,840 | 00:23:15,960 | Thank you. Enjoy. Thanks, Aiven. | Thank you. Enjoy. Thanks, Aiven. |
485 | 00:23:18,640 | 00:23:22,120 | Oh, look at that amazing purple sweet potato... | Oh, look at that amazing purple sweet potato... |
486 | 00:23:24,280 | 00:23:25,880 | ..and that little bit of milk sorbet. | ..and that little bit of milk sorbet. |
487 | 00:23:27,280 | 00:23:28,880 | What's incredible about this dish | What's incredible about this dish |
488 | 00:23:29,080 | 00:23:33,240 | is that here we have something that is traditionally a very savoury dish, | is that here we have something that is traditionally a very savoury dish, |
489 | 00:23:33,440 | 00:23:37,320 | and of course Mexico does some of the best savoury dishes in the world. | and of course Mexico does some of the best savoury dishes in the world. |
490 | 00:23:37,520 | 00:23:38,800 | What I love about this as well | What I love about this as well |
491 | 00:23:39,000 | 00:23:41,600 | is you've got that really authentic Mexican flavour in the chocolate, | is you've got that really authentic Mexican flavour in the chocolate, |
492 | 00:23:41,800 | 00:23:44,160 | which I think just shines through with the masa. | which I think just shines through with the masa. |
493 | 00:23:44,360 | 00:23:49,520 | Your perspective on Mexican cuisine is just really incredible | Your perspective on Mexican cuisine is just really incredible |
494 | 00:23:49,720 | 00:23:51,080 | and I feel so lucky to be here, | and I feel so lucky to be here, |
495 | 00:23:51,280 | 00:23:52,800 | so thank you so much for having me today. | so thank you so much for having me today. |
496 | 00:23:53,000 | 00:23:55,720 | No problem. It's been a pleasure, and thank you for... for joining us. | No problem. It's been a pleasure, and thank you for... for joining us. |
497 | 00:23:55,920 | 00:23:57,480 | Next time... | Next time... |
498 | 00:23:57,680 | 00:23:58,760 | Wow, this is heaven! | Wow, this is heaven! |
499 | 00:23:58,960 | 00:24:02,000 | ..it's fragrant, spicy and full of tradition... | ..it's fragrant, spicy and full of tradition... |
500 | 00:24:02,200 | 00:24:04,160 | It's just all about nice, crunchy texture. | It's just all about nice, crunchy texture. |
501 | 00:24:04,360 | 00:24:05,520 | ..in Vietnamese week... | ..in Vietnamese week... |
502 | 00:24:05,720 | 00:24:07,400 | Home cook! Whoo! | Home cook! Whoo! |
503 | 00:24:07,600 | 00:24:10,120 | ..as four new home cooks take on the chefs' line... | ..as four new home cooks take on the chefs' line... |
504 | 00:24:10,320 | 00:24:11,280 | Yummo! | Yummo! |
505 | 00:24:11,480 | 00:24:14,200 | ..from top Melbourne restaurant, Annam. | ..from top Melbourne restaurant, Annam. |
506 | 00:24:14,400 | 00:24:16,200 | Oi! (ALL LAUGH) | Oi! (ALL LAUGH) |
507 | 00:24:16,400 | 00:24:17,720 | How's that sound? | How's that sound? |