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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?