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1 00:00:01,040 00:00:03,960 MAEVE O'MEARA: It's Vietnamese Week on the Chefs' Line. MAEVE O'MEARA: It's Vietnamese Week on the Chefs' Line.
2 00:00:04,160 00:00:08,800 And on the menu tonight, a fresh, vibrant dish - lemongrass chicken. And on the menu tonight, a fresh, vibrant dish - lemongrass chicken.
3 00:00:09,000 00:00:11,839 It's just all about nice crunchy texture. It's just all about nice crunchy texture.
4 00:00:12,039 00:00:14,480 Using the key ingredient of lemongrass, Using the key ingredient of lemongrass,
5 00:00:14,679 00:00:16,399 combined with a juicy cut of chicken, combined with a juicy cut of chicken,
6 00:00:16,600 00:00:19,039 it features classic Vietnamese flavours it features classic Vietnamese flavours
7 00:00:19,239 00:00:21,800 and is open for interpretation. and is open for interpretation.
8 00:00:22,000 00:00:25,160 My lemongrass chicken has a European twist in there. My lemongrass chicken has a European twist in there.
9 00:00:25,359 00:00:27,559 Some of Australia's best home cooks Some of Australia's best home cooks
10 00:00:27,760 00:00:29,760 will be putting their culinary skills to the test will be putting their culinary skills to the test
11 00:00:29,960 00:00:33,320 against top Vietnamese restaurant Annam. against top Vietnamese restaurant Annam.
12 00:00:33,520 00:00:35,799 WOMAN: A delicateness, that's my translation here. WOMAN: A delicateness, that's my translation here.
13 00:00:36,000 00:00:37,280 And tonight, the home cooks And tonight, the home cooks
14 00:00:37,479 00:00:39,719 will face the second stop in their chef's line - will face the second stop in their chef's line -
15 00:00:39,920 00:00:41,799 station chef Danton. station chef Danton.
16 00:00:42,000 00:00:43,320 You've got insurance. It's fine. You've got insurance. It's fine.
17 00:00:43,520 00:00:46,200 Chicken insurance? (ALL LAUGH) Chicken insurance? (ALL LAUGH)
18 00:00:46,399 00:00:47,719 As the week progresses, As the week progresses,
19 00:00:47,920 00:00:50,159 the competition will escalate in difficulty the competition will escalate in difficulty
20 00:00:50,359 00:00:51,640 from the apprentice from the apprentice
21 00:00:51,840 00:00:53,799 all the way... all the way...
22 00:00:54,000 00:00:56,560 (LAUGHS) How does that sound? (LAUGHS) How does that sound?
23 00:00:56,759 00:00:58,240 ..to the head chef. ..to the head chef.
24 00:00:58,439 00:01:04,079 But whose lemongrass chicken will get them one step closer to the end of But whose lemongrass chicken will get them one step closer to the end of
25 00:01:04,280 00:01:06,400 the Chefs' Line? the Chefs' Line?
26 00:01:12,319 00:01:15,840 Welcome back to Vietnamese Week in the Chefs' Line kitchen. Welcome back to Vietnamese Week in the Chefs' Line kitchen.
27 00:01:16,039 00:01:18,560 MELISSA LEONG: Tonight, we're putting your flexibility to the test MELISSA LEONG: Tonight, we're putting your flexibility to the test
28 00:01:18,760 00:01:20,039 because we want your take because we want your take
29 00:01:20,239 00:01:23,519 on Vietnamese classic lemongrass chicken. on Vietnamese classic lemongrass chicken.
30 00:01:23,719 00:01:27,319 Head chef Jerry, restaurant Annam, welcome back to the kitchen. Head chef Jerry, restaurant Annam, welcome back to the kitchen.
31 00:01:27,519 00:01:28,319 Thank you. Thank you.
32 00:01:28,519 00:01:31,359 Now, last night, apprentice chef Hannah found out Now, last night, apprentice chef Hannah found out
33 00:01:31,560 00:01:33,920 just how good our home cooks are. just how good our home cooks are.
34 00:01:34,159 00:01:38,400 You beat the restaurant. Come and get your trophy, darl. Thank you. You beat the restaurant. Come and get your trophy, darl. Thank you.
35 00:01:38,599 00:01:42,079 Who's next in the chefs' line to face them tonight? Who's next in the chefs' line to face them tonight?
36 00:01:42,280 00:01:44,799 Tonight we have our station chef Danton. Tonight we have our station chef Danton.
37 00:01:45,000 00:01:49,240 He's great. He's been at Annam with me since we opened. He's got skills. He's great. He's been at Annam with me since we opened. He's got skills.
38 00:01:49,439 00:01:51,000 Please step up to the bench. Please step up to the bench.
39 00:01:52,719 00:01:55,159 Tonight, your chicken can be cooked any way you like. Tonight, your chicken can be cooked any way you like.
40 00:01:55,359 00:01:59,039 But it needs to be infused with that classic lemongrass flavour But it needs to be infused with that classic lemongrass flavour
41 00:01:59,240 00:02:02,040 and Vietnamese flavour profile. and Vietnamese flavour profile.
42 00:02:02,239 00:02:05,239 Tonight's blind judge will be... Tonight's blind judge will be...
43 00:02:05,439 00:02:07,920 ..you, Melissa. Excellent. ..you, Melissa. Excellent.
44 00:02:08,120 00:02:09,919 Well, I love big flavours Well, I love big flavours
45 00:02:10,120 00:02:14,400 so the only thing I ask of you tonight is don't chicken out. so the only thing I ask of you tonight is don't chicken out.
46 00:02:14,599 00:02:16,159 (LAUGHTER) (LAUGHTER)
47 00:02:17,560 00:02:19,639 Station chef Danton, home cooks, Station chef Danton, home cooks,
48 00:02:19,840 00:02:24,400 you have 60 minutes to serve up your best lemongrass chicken. you have 60 minutes to serve up your best lemongrass chicken.
49 00:02:24,599 00:02:27,319 Let's cook! (APPLAUSE) Let's cook! (APPLAUSE)
50 00:02:27,520 00:02:29,840 Go, Danton! Go, Danton!
51 00:02:35,800 00:02:39,120 Lemongrass is a classic pairing with chicken, Lemongrass is a classic pairing with chicken,
52 00:02:39,319 00:02:42,000 whether it be grilled, stir-fried. whether it be grilled, stir-fried.
53 00:02:42,199 00:02:44,759 It might sound simple, but it can be so hard. It might sound simple, but it can be so hard.
54 00:02:44,960 00:02:46,759 Really, it's anybody's game. Really, it's anybody's game.
55 00:02:48,800 00:02:53,360 I'm Tam. My lemongrass chicken has a European twist in there. I'm Tam. My lemongrass chicken has a European twist in there.
56 00:02:53,560 00:02:55,639 Because I'm going to bake it. Because I'm going to bake it.
57 00:02:56,680 00:02:59,400 In Vietnam traditionally we don't have an oven, In Vietnam traditionally we don't have an oven,
58 00:02:59,599 00:03:05,840 so everything basically is on a fry pan or on a charcoal grill. so everything basically is on a fry pan or on a charcoal grill.
59 00:03:08,800 00:03:12,120 I'm originally from Vietnam. We were very, very poor. I'm originally from Vietnam. We were very, very poor.
60 00:03:12,319 00:03:17,560 So my father brought up three kids So my father brought up three kids
61 00:03:17,759 00:03:21,039 while my mum was working very far away. while my mum was working very far away.
62 00:03:21,240 00:03:23,960 So my father taught me how to cook. So my father taught me how to cook.
63 00:03:24,159 00:03:27,479 Every time I cook I always remember my father. Every time I cook I always remember my father.
64 00:03:27,680 00:03:31,240 I always try to make him proud I always try to make him proud
65 00:03:31,439 00:03:37,680 that his daughter is going to follow in his footsteps that his daughter is going to follow in his footsteps
66 00:03:37,879 00:03:40,120 because my father is a great cook. because my father is a great cook.
67 00:03:42,759 00:03:47,639 I'm making the marinade with French shallots, lemongrass, I'm making the marinade with French shallots, lemongrass,
68 00:03:47,840 00:03:51,079 honey and chicken powder honey and chicken powder
69 00:03:51,280 00:03:53,599 and a bit of cracked pepper. and a bit of cracked pepper.
70 00:03:55,319 00:03:59,240 Baking the chicken will make the chicken very tender. Baking the chicken will make the chicken very tender.
71 00:03:59,439 00:04:01,240 And it will bring out the flavour And it will bring out the flavour
72 00:04:01,439 00:04:03,479 with all the marinade ingredients in there. with all the marinade ingredients in there.
73 00:04:05,280 00:04:08,560 To cook the chicken I put it on to a baking tray To cook the chicken I put it on to a baking tray
74 00:04:08,759 00:04:11,719 and line it with lime leaves and line it with lime leaves
75 00:04:11,919 00:04:15,520 because the lime leaves complement the chicken. because the lime leaves complement the chicken.
76 00:04:17,639 00:04:19,079 OK. OK.
77 00:04:21,439 00:04:24,480 I'm Kris. That's Kris with a K. Please don't get that wrong. I'm Kris. That's Kris with a K. Please don't get that wrong.
78 00:04:24,720 00:04:29,399 Tonight I'm cooking lemongrass chicken with green papaya salad and rice. Tonight I'm cooking lemongrass chicken with green papaya salad and rice.
79 00:04:29,600 00:04:31,839 I chose this dish because even though I was born in Vietnam I chose this dish because even though I was born in Vietnam
80 00:04:32,040 00:04:36,800 I didn't go back until my 30s. And I did try it there and it was amazing. I didn't go back until my 30s. And I did try it there and it was amazing.
81 00:04:37,000 00:04:41,240 I replicated it at home, tweaked it myself. My partner loves it. I replicated it at home, tweaked it myself. My partner loves it.
82 00:04:43,120 00:04:45,680 The first thing I'm going to do is prep the marinade. The first thing I'm going to do is prep the marinade.
83 00:04:45,879 00:04:51,439 So, I'm chopping lemongrass, a little bit of ginger, two cloves of garlic, So, I'm chopping lemongrass, a little bit of ginger, two cloves of garlic,
84 00:04:51,639 00:04:56,680 two birdseye chillies and there's some really nice soft palm sugar. two birdseye chillies and there's some really nice soft palm sugar.
85 00:04:56,879 00:04:58,319 So, two tablespoons of that. So, two tablespoons of that.
86 00:05:02,279 00:05:04,319 I feel like a witch, all these potions. I feel like a witch, all these potions.
87 00:05:04,519 00:05:07,560 With two tablespoons of fish sauce. With two tablespoons of fish sauce.
88 00:05:07,759 00:05:10,279 And this is going to be combined together. And this is going to be combined together.
89 00:05:10,480 00:05:12,600 Just something different I'm doing tonight Just something different I'm doing tonight
90 00:05:12,800 00:05:14,600 is I'm cooking some chicken skin, is I'm cooking some chicken skin,
91 00:05:14,800 00:05:17,600 just as a crispy texture that goes on top. just as a crispy texture that goes on top.
92 00:05:19,879 00:05:23,800 They're going to go between two greased oven pans. They're going to go between two greased oven pans.
93 00:05:24,000 00:05:26,399 Any tips? Any tips, Jerry? Any tips? Any tips, Jerry?
94 00:05:26,600 00:05:30,160 (LAUGHS) I'm keeping it close this time, guys. (LAUGHS) I'm keeping it close this time, guys.
95 00:05:30,360 00:05:31,639 (LAUGHS) (LAUGHS)
96 00:05:31,839 00:05:33,920 MARK OLIVE: What part are you up to here now? MARK OLIVE: What part are you up to here now?
97 00:05:34,120 00:05:37,759 So, I'm making the papaya salad. Oh, OK. Yeah. Nice. So, I'm making the papaya salad. Oh, OK. Yeah. Nice.
98 00:05:37,959 00:05:39,600 What have you got this marinating in? What have you got this marinating in?
99 00:05:39,800 00:05:45,439 Um, lemongrass, ginger, coriander root, garlic, palm sugar. Um, lemongrass, ginger, coriander root, garlic, palm sugar.
100 00:05:45,639 00:05:48,639 It's really tasty, isn't it? Yes. It is. It's really tasty, isn't it? Yes. It is.
101 00:05:48,840 00:05:50,199 Good luck. OK. Good luck. OK.
102 00:05:50,399 00:05:51,879 45 minutes, everyone. 45 minutes, everyone.
103 00:05:52,079 00:05:55,680 Did you hear that, Denton? It's 55 minutes to go. Did you hear that, Denton? It's 55 minutes to go.
104 00:05:55,879 00:05:58,759 (LAUGHS) I'm coming at you. (LAUGHS) I'm coming at you.
105 00:05:58,959 00:06:00,240 You're starting to scare me here. You're starting to scare me here.
106 00:06:00,439 00:06:02,519 Tonight I am doing Tonight I am doing
107 00:06:02,720 00:06:05,680 lemongrass chicken with Vietnamese rice noodles. lemongrass chicken with Vietnamese rice noodles.
108 00:06:07,160 00:06:09,279 It's a recipe that I've changed and modified It's a recipe that I've changed and modified
109 00:06:09,480 00:06:11,600 to suit my 10-year-old boy Levi. to suit my 10-year-old boy Levi.
110 00:06:11,800 00:06:13,240 He absolutely loves this dish. He absolutely loves this dish.
111 00:06:14,519 00:06:17,199 I love his food, but not when he gets too fancy. I love his food, but not when he gets too fancy.
112 00:06:17,399 00:06:20,120 I was first introduced to Vietnamese cuisine I was first introduced to Vietnamese cuisine
113 00:06:20,319 00:06:22,519 when a group of us travelled through Vietnam. when a group of us travelled through Vietnam.
114 00:06:22,720 00:06:24,439 As soon as I got back from holidays, As soon as I got back from holidays,
115 00:06:24,639 00:06:26,560 all I started doing was cooking Vietnamese food. all I started doing was cooking Vietnamese food.
116 00:06:26,759 00:06:28,720 To prepare the chicken To prepare the chicken
117 00:06:28,920 00:06:32,920 I marinade it in some garlic, lemongrass, obviously, I marinade it in some garlic, lemongrass, obviously,
118 00:06:33,120 00:06:36,959 some brown sugar and a squeeze of lime juice, some brown sugar and a squeeze of lime juice,
119 00:06:37,159 00:06:40,159 fish sauce and some chilli. fish sauce and some chilli.
120 00:06:40,360 00:06:44,680 As the chicken was marinating I cut up all the vegetables. As the chicken was marinating I cut up all the vegetables.
121 00:06:44,879 00:06:47,040 Best to just cut them like that. Best to just cut them like that.
122 00:06:50,040 00:06:53,120 OK. I'd cut my fingers if I tried to do that. OK. I'd cut my fingers if I tried to do that.
123 00:06:53,319 00:06:56,199 Can you just chop the rest of the carrot? Can you just chop the rest of the carrot?
124 00:06:56,399 00:06:57,680 (BOTH LAUGH) (BOTH LAUGH)
125 00:06:57,879 00:06:59,639 You're on your own. Cheeky thing. Oh... You're on your own. Cheeky thing. Oh...
126 00:06:59,840 00:07:01,279 Oh, look at this dodgy guy. Oh, look at this dodgy guy.
127 00:07:02,600 00:07:04,399 You know, she's giving you stick up there. You know, she's giving you stick up there.
128 00:07:04,600 00:07:05,879 (SIGHS) (SIGHS)
129 00:07:06,079 00:07:07,959 Jerry, see, the plan is, Jerry, see, the plan is,
130 00:07:08,160 00:07:10,480 I want the rest of the home cooks to keep on going through I want the rest of the home cooks to keep on going through
131 00:07:10,680 00:07:12,319 so all three of us can go against Jerry. so all three of us can go against Jerry.
132 00:07:12,519 00:07:14,040 (LAUGHS) (LAUGHS)
133 00:07:14,240 00:07:16,319 We're going to take her down. Strength in numbers. We're going to take her down. Strength in numbers.
134 00:07:16,519 00:07:18,319 Good luck with that. Thanks. Good luck with that. Thanks.
135 00:07:25,480 00:07:28,560 Oops. Good catch, Danton. Oops. Good catch, Danton.
136 00:07:28,759 00:07:31,360 Don't worry about the cook. A good catch. Don't worry about the cook. A good catch.
137 00:07:31,560 00:07:33,000 He's got this, mate. He's got this, mate.
138 00:07:33,199 00:07:35,079 MAEVE O'MEARA: With full support from his chefs' line, MAEVE O'MEARA: With full support from his chefs' line,
139 00:07:35,279 00:07:39,159 station chef Danton is hoping restaurant Annam's lemongrass chicken station chef Danton is hoping restaurant Annam's lemongrass chicken
140 00:07:39,360 00:07:41,560 will be enough to equal the score. will be enough to equal the score.
141 00:07:41,759 00:07:44,159 I'm going to grill lemongrass chicken I'm going to grill lemongrass chicken
142 00:07:44,360 00:07:46,519 with chilli sauce and cumquat. with chilli sauce and cumquat.
143 00:07:46,720 00:07:48,600 I started cooking two years ago. I started cooking two years ago.
144 00:07:48,800 00:07:52,240 I was inspired by my parents and my grandma. I was inspired by my parents and my grandma.
145 00:07:52,439 00:07:55,439 I'm also inspired by Gordon Ramsey I'm also inspired by Gordon Ramsey
146 00:07:55,639 00:07:57,920 and that's why I choose my path as a chef. and that's why I choose my path as a chef.
147 00:07:58,120 00:08:01,079 Danton, my station chef, he's a man of very few words. Danton, my station chef, he's a man of very few words.
148 00:08:01,279 00:08:04,519 He delivers everything I ask of him. He never lets me down. He delivers everything I ask of him. He never lets me down.
149 00:08:08,199 00:08:11,079 Danton, just cut on either side of the sternum. Danton, just cut on either side of the sternum.
150 00:08:13,079 00:08:15,199 Just cut the middle bone out. Just cut the middle bone out.
151 00:08:15,399 00:08:18,199 I'm so nervous I think I'm shaking. I'm so nervous I think I'm shaking.
152 00:08:18,399 00:08:20,000 Take a deep breath, Danton. Take a deep breath, Danton.
153 00:08:20,199 00:08:22,839 Can you feel the sternum? It's very simple, Danton. Can you feel the sternum? It's very simple, Danton.
154 00:08:23,079 00:08:26,360 I've got it. The sternum. He needs to cut the sternum. I've got it. The sternum. He needs to cut the sternum.
155 00:08:26,560 00:08:28,399 Where's the sternum? Where's the sternum?
156 00:08:28,600 00:08:30,560 That's not the... No. That's not the... No.
157 00:08:30,759 00:08:33,200 Just marinate the chicken. Just marinate the chicken. Just marinate the chicken. Just marinate the chicken.
158 00:08:34,960 00:08:37,960 (CHUCKLES) (CHUCKLES)
159 00:08:38,159 00:08:41,600 The satay sauce that we use to marinade it is a home recipe, The satay sauce that we use to marinade it is a home recipe,
160 00:08:41,799 00:08:44,080 you know, beautiful flavours of lemongrass, onion, garlic, you know, beautiful flavours of lemongrass, onion, garlic,
161 00:08:44,279 00:08:45,559 chilli with some fish sauce. chilli with some fish sauce.
162 00:08:45,759 00:08:47,720 We mix that in with some gula, We mix that in with some gula,
163 00:08:47,919 00:08:49,759 which is a palm sugar that we make in house. which is a palm sugar that we make in house.
164 00:08:50,000 00:08:54,000 Denton, give the chillies a rough chop so they pan better. Yep. Denton, give the chillies a rough chop so they pan better. Yep.
165 00:08:54,200 00:08:58,240 Chilli salt is just really nice sea salt, garlic, red chillies. Chilli salt is just really nice sea salt, garlic, red chillies.
166 00:08:58,440 00:09:02,279 And that just gets dried out. We have a version with green chilli as well. And that just gets dried out. We have a version with green chilli as well.
167 00:09:02,480 00:09:03,879 DAN HONG: Denton, what are you making here? DAN HONG: Denton, what are you making here?
168 00:09:04,080 00:09:05,440 I'm making chilli sauce. I'm making chilli sauce.
169 00:09:05,639 00:09:10,159 Ah, where's the lemongrass come in? From the satay. Ah, where's the lemongrass come in? From the satay.
170 00:09:10,360 00:09:11,679 Ah, right. We brush it. Ah, right. We brush it.
171 00:09:11,879 00:09:14,399 How do you think he's going? For time, he's tracking really well. How do you think he's going? For time, he's tracking really well.
172 00:09:14,600 00:09:16,960 He's drying out all his chilli salt to get all the moisture out He's drying out all his chilli salt to get all the moisture out
173 00:09:17,159 00:09:18,559 and the best flavour that he can. and the best flavour that he can.
174 00:09:18,759 00:09:20,120 Yep. His chicken is marinating. Yep. His chicken is marinating.
175 00:09:20,320 00:09:22,519 He's just got to put a couple more elements on He's just got to put a couple more elements on
176 00:09:22,720 00:09:24,600 and then he'll start slowly grilling his chicken. and then he'll start slowly grilling his chicken.
177 00:09:24,799 00:09:26,080 OK. OK.
178 00:09:26,320 00:09:29,919 Well, it's already a win to the home cooks so you might need this win. Yeah. I know, mate. Well, it's already a win to the home cooks so you might need this win. Yeah. I know, mate.
179 00:09:30,120 00:09:31,679 I'm nervous. I'm going to be real honest. I'm nervous. I'm going to be real honest.
180 00:09:31,879 00:09:35,200 Because the best cook in the world is my mum. Because the best cook in the world is my mum.
181 00:09:35,399 00:09:37,080 And she's a home cook. And she's a home cook.
182 00:09:42,759 00:09:44,159 MAEVE O'MEARA: It's Vietnamese Week MAEVE O'MEARA: It's Vietnamese Week
183 00:09:44,360 00:09:46,039 and in the Chefs' Line kitchen and in the Chefs' Line kitchen
184 00:09:46,240 00:09:48,919 our home cooks and restaurant Annam station chef Danton our home cooks and restaurant Annam station chef Danton
185 00:09:49,120 00:09:51,919 have 60 minutes to cook up lemongrass chicken. have 60 minutes to cook up lemongrass chicken.
186 00:09:52,120 00:09:55,759 Blind judge Melissa is looking for classic Vietnamese flavours Blind judge Melissa is looking for classic Vietnamese flavours
187 00:09:55,960 00:09:57,879 to bring these dishes to life. to bring these dishes to life.
188 00:09:58,080 00:09:59,639 What I'm looking for in this challenge What I'm looking for in this challenge
189 00:09:59,840 00:10:01,720 is the chicken obviously needs to be juicy, is the chicken obviously needs to be juicy,
190 00:10:01,919 00:10:05,559 but the flavours of this dish need to really say Vietnam. but the flavours of this dish need to really say Vietnam.
191 00:10:05,759 00:10:10,559 That lemongrass flavour needs to be rounded out by garlic and vinegar That lemongrass flavour needs to be rounded out by garlic and vinegar
192 00:10:10,759 00:10:15,080 and sugar and all of those other classic Vietnamese flavours. and sugar and all of those other classic Vietnamese flavours.
193 00:10:15,279 00:10:16,759 I am still looking for balance. I am still looking for balance.
194 00:10:16,960 00:10:19,440 I'm not looking for something that's turbo lemongrass, I'm not looking for something that's turbo lemongrass,
195 00:10:19,639 00:10:22,720 but something that still has that roundness and that completeness. but something that still has that roundness and that completeness.
196 00:10:25,240 00:10:27,919 TAM: My lemongrass chicken is cooking TAM: My lemongrass chicken is cooking
197 00:10:28,120 00:10:31,639 and then I make the chilli flower as a decoration. and then I make the chilli flower as a decoration.
198 00:10:31,840 00:10:33,840 You put up something very creative last night. You put up something very creative last night.
199 00:10:34,039 00:10:36,279 And it looks like you're super organised And it looks like you're super organised
200 00:10:36,480 00:10:37,919 because you're carving chillies. because you're carving chillies.
201 00:10:38,120 00:10:41,960 You know, chilli has a beautiful red colour. Red is my favourite colour. You know, chilli has a beautiful red colour. Red is my favourite colour.
202 00:10:42,159 00:10:43,440 Oh, OK. Oh, OK.
203 00:10:43,639 00:10:46,960 It's also a hint that there is chilli in the dish. It's also a hint that there is chilli in the dish.
204 00:10:47,159 00:10:49,080 Sure. I can't wait to see what you put up. Sure. I can't wait to see what you put up.
205 00:10:49,279 00:10:52,399 Good luck. Thank you. Good luck. Thank you.
206 00:10:52,600 00:10:55,799 I was making a little chilli flower. I was making a little chilli flower.
207 00:10:56,000 00:10:57,559 I was, like, in the la la world I was, like, in the la la world
208 00:10:57,759 00:11:02,200 where I forgot that I was in the middle of cooking where I forgot that I was in the middle of cooking
209 00:11:02,399 00:11:03,799 and then I suddenly remember, and then I suddenly remember,
210 00:11:04,000 00:11:07,440 "Oh, my gosh, I forgot my chilli in the marinade." "Oh, my gosh, I forgot my chilli in the marinade."
211 00:11:07,639 00:11:10,120 But luckily I fixed it right away. But luckily I fixed it right away.
212 00:11:11,360 00:11:15,320 Lucky that the chicken is still new in the oven, so I still have time. Lucky that the chicken is still new in the oven, so I still have time.
213 00:11:15,519 00:11:17,159 Great. Great.
214 00:11:17,360 00:11:19,080 I would use the heart of the bok choy I would use the heart of the bok choy
215 00:11:19,279 00:11:22,639 as also it's very good for presentation. as also it's very good for presentation.
216 00:11:22,840 00:11:25,159 I'm going to sear the bok choy. I'm going to sear the bok choy.
217 00:11:25,360 00:11:28,120 It's a different flavour to bring to the chicken It's a different flavour to bring to the chicken
218 00:11:28,320 00:11:31,879 because the chicken lemongrass is very powerful. because the chicken lemongrass is very powerful.
219 00:11:32,080 00:11:33,840 And this one will cut through. And this one will cut through.
220 00:11:34,039 00:11:35,919 I'm going to put a hint of... I'm going to put a hint of...
221 00:11:39,320 00:11:41,159 ..oyster sauce in here. ..oyster sauce in here.
222 00:11:41,360 00:11:43,720 It's going to be beautiful. It's going to be beautiful.
223 00:11:49,159 00:11:51,559 Tonight I'm making grilled lemongrass chicken Tonight I'm making grilled lemongrass chicken
224 00:11:51,759 00:11:54,039 with chilli sauce and cumquats. with chilli sauce and cumquats.
225 00:11:54,240 00:11:56,279 The process of cooking the chicken, The process of cooking the chicken,
226 00:11:56,480 00:11:59,600 first I need to put it in the oven for about 15 minutes. first I need to put it in the oven for about 15 minutes.
227 00:12:02,039 00:12:07,159 After that, you need to give a bit of colour and flavour from the charcoal so we put it in the grill. After that, you need to give a bit of colour and flavour from the charcoal so we put it in the grill.
228 00:12:07,360 00:12:09,360 Oh, do it like you mean it, Danton. That's it. Oh, do it like you mean it, Danton. That's it.
229 00:12:09,559 00:12:12,039 Show that lemongrass who's boss. Show that lemongrass who's boss. Show that lemongrass who's boss. Show that lemongrass who's boss.
230 00:12:12,240 00:12:15,799 Instead of using a brush that is just no flavour or anything in it, Instead of using a brush that is just no flavour or anything in it,
231 00:12:16,000 00:12:18,559 we crush up the base of a lemongrass. we crush up the base of a lemongrass.
232 00:12:18,759 00:12:20,960 Put your lemongrass in it ready to go. Put your lemongrass in it ready to go.
233 00:12:21,159 00:12:23,759 We use that as our brush to dip through the sate. We use that as our brush to dip through the sate.
234 00:12:23,960 00:12:25,399 So, as your cooking, So, as your cooking,
235 00:12:25,600 00:12:27,639 the flavours from the lemongrass comes out as well. the flavours from the lemongrass comes out as well.
236 00:12:27,840 00:12:30,039 And it just enhances that and gives it another dimension, And it just enhances that and gives it another dimension,
237 00:12:30,240 00:12:31,879 I guess, in the lemongrass flavour. I guess, in the lemongrass flavour.
238 00:12:32,080 00:12:34,240 You're doing great. You're doing great.
239 00:12:34,440 00:12:37,559 OK. (COOKER BEEPS) OK. (COOKER BEEPS)
240 00:12:37,759 00:12:40,559 All my components are on, so when I'm putting this chicken on All my components are on, so when I'm putting this chicken on
241 00:12:40,759 00:12:44,279 I just want to make sure that it's got a really good chargrill I just want to make sure that it's got a really good chargrill
242 00:12:44,480 00:12:45,840 on the top side of it. on the top side of it.
243 00:12:46,039 00:12:48,240 This particular chicken is air-dried This particular chicken is air-dried
244 00:12:48,440 00:12:50,360 so it actually doesn't have a lot of water in it, so it actually doesn't have a lot of water in it,
245 00:12:50,559 00:12:53,080 which means that it could take less time to cook, which means that it could take less time to cook,
246 00:12:53,279 00:12:54,919 so I've just got to be really careful. so I've just got to be really careful.
247 00:12:55,120 00:12:58,039 Because it's chicken thigh fillets, it's got to be nice and juicy. Because it's chicken thigh fillets, it's got to be nice and juicy.
248 00:12:58,240 00:13:01,240 But I am serving it with some of the dressing as well, But I am serving it with some of the dressing as well,
249 00:13:01,440 00:13:04,000 which will be good with the salad and the chicken. which will be good with the salad and the chicken.
250 00:13:04,200 00:13:07,279 I'm ready to kick some butt with this lemongrass chicken. I'm ready to kick some butt with this lemongrass chicken.
251 00:13:07,480 00:13:10,120 MARK OLIVE: It's looking awesome, guys. MARK OLIVE: It's looking awesome, guys.
252 00:13:11,600 00:13:14,399 JERRY: While we're grilling the chicken we'll brush the satay over JERRY: While we're grilling the chicken we'll brush the satay over
253 00:13:14,600 00:13:17,399 and then every now and then we'll brush a bit that garlic annatto oil. and then every now and then we'll brush a bit that garlic annatto oil.
254 00:13:17,600 00:13:18,960 Annatto oil is just a really nice seed, Annatto oil is just a really nice seed,
255 00:13:19,159 00:13:22,120 just to get the char back in and the smoke back into the chicken. just to get the char back in and the smoke back into the chicken.
256 00:13:27,159 00:13:29,799 Oh, bugger! That flame's not on. OK. Oh, bugger! That flame's not on. OK.
257 00:13:30,000 00:13:32,559 At the moment, I'm chargrilling my chicken, At the moment, I'm chargrilling my chicken,
258 00:13:32,759 00:13:35,759 which I just discovered one of my elements weren't on, which I just discovered one of my elements weren't on,
259 00:13:35,960 00:13:38,600 so this part is very cold unfortunately so this part is very cold unfortunately
260 00:13:38,799 00:13:41,679 and we weren't getting the char that I want. and we weren't getting the char that I want.
261 00:13:41,879 00:13:44,039 Mate, what are you cooking? Mate, what are you cooking?
262 00:13:44,240 00:13:46,000 Funny thing, lemongrass chicken. Funny thing, lemongrass chicken.
263 00:13:46,200 00:13:48,080 Something lemongrassy chicken? Yeah. Yeah. Yeah. Something lemongrassy chicken? Yeah. Yeah. Yeah.
264 00:13:48,279 00:13:50,720 What have you got going on here? You've got so much going on here. What have you got going on here? You've got so much going on here.
265 00:13:50,919 00:13:53,120 See, who said men can't multi-task? Oh, who said? See, who said men can't multi-task? Oh, who said?
266 00:13:53,320 00:13:56,000 Yeah. Me. Every day. Yeah. Me. Every day.
267 00:13:56,200 00:13:59,559 So, my little spin on this dish is to cut the lemongrass coarsely So, my little spin on this dish is to cut the lemongrass coarsely
268 00:13:59,759 00:14:01,679 and some bits of it nice and fine and some bits of it nice and fine
269 00:14:01,879 00:14:04,559 so it will stick to the chicken as it's charring. so it will stick to the chicken as it's charring.
270 00:14:04,759 00:14:06,039 That will blacken That will blacken
271 00:14:06,240 00:14:08,600 and it'll actually give another texture to the dish as well. and it'll actually give another texture to the dish as well.
272 00:14:08,799 00:14:11,399 I'm also now just cooking the noodles. I'm also now just cooking the noodles.
273 00:14:12,679 00:14:13,960 And the European in me And the European in me
274 00:14:14,159 00:14:17,399 says every time you put any type of noodle into boiling water says every time you put any type of noodle into boiling water
275 00:14:17,600 00:14:20,200 you have to put a bit of oil and that way they don't stick as much. you have to put a bit of oil and that way they don't stick as much.
276 00:14:20,399 00:14:24,080 If I get the char on this chicken that I want If I get the char on this chicken that I want
277 00:14:24,279 00:14:26,039 I think I'm in with a good chance. I think I'm in with a good chance.
278 00:14:26,240 00:14:28,320 There's five minutes, guys. You can start plating. There's five minutes, guys. You can start plating.
279 00:14:33,519 00:14:35,799 Chicken. Chicken. Chicken. Chicken.
280 00:14:36,000 00:14:37,360 It's perfect. It's perfect.
281 00:14:37,559 00:14:40,360 JERRY: You've still got the other leg, mate. JERRY: You've still got the other leg, mate.
282 00:14:40,559 00:14:42,919 You've got insurance. It's fine. Chicken insurance. You've got insurance. It's fine. Chicken insurance.
283 00:14:43,120 00:14:44,559 (ALL LAUGH) (ALL LAUGH)
284 00:14:53,960 00:14:55,799 DAN HONG: You can do it. DAN HONG: You can do it.
285 00:14:58,279 00:15:00,519 How is it? Nice? Nice. How is it? Nice? Nice.
286 00:15:03,240 00:15:06,480 MARK OLIVE: Oh, go, Kris. Whoo! MARK OLIVE: Oh, go, Kris. Whoo!
287 00:15:09,679 00:15:11,720 DAN HONG: Should be on those final touches now. DAN HONG: Should be on those final touches now.
288 00:15:11,919 00:15:14,200 Oh, Nik's on the move. Oh, Nik's on the move.
289 00:15:14,399 00:15:16,279 Nice one, Nik. Nice one, Nik. Nice one, Nik. Nice one, Nik.
290 00:15:16,480 00:15:19,480 (APPLAUSE) (APPLAUSE)
291 00:15:23,080 00:15:25,120 Come on guys, you better hustle. Come on. Come on guys, you better hustle. Come on.
292 00:15:25,320 00:15:27,159 JERRY: That's it. Put it straight on. JERRY: That's it. Put it straight on.
293 00:15:31,759 00:15:34,360 Just chillax. Just chillax.
294 00:15:34,559 00:15:35,720 I wasn't stressed at all. I wasn't stressed at all.
295 00:15:35,919 00:15:37,480 Come on, Danton. Yeah. Yeah. Come on, Danton. Yeah. Yeah.
296 00:15:37,679 00:15:39,679 I was just helping my head up I was just helping my head up
297 00:15:39,879 00:15:41,679 and I was just like, "Oh, look, he's got this." and I was just like, "Oh, look, he's got this."
298 00:15:43,679 00:15:46,799 (ENCOURAGEMENT FROM JUDGES) (ENCOURAGEMENT FROM JUDGES)
299 00:15:48,679 00:15:50,720 You got it, bro. You're right. You got it, bro. You're right.
300 00:15:50,919 00:15:53,519 Let's get it up there, please, Tam. I'm done. Let's get it up there, please, Tam. I'm done.
301 00:15:53,720 00:15:55,519 DAN HONG: Alright. Nice one, Tam. Good work. DAN HONG: Alright. Nice one, Tam. Good work.
302 00:15:55,720 00:15:57,720 Go, Tam. Come on! Go, Tam. Come on!
303 00:15:59,360 00:16:00,879 Well, done, everyone. Well, done, everyone.
304 00:16:01,080 00:16:02,960 (CHEERING) (CHEERING)
305 00:16:03,159 00:16:04,600 I'd love to win this one. I'd love to win this one.
306 00:16:14,480 00:16:17,919 MAEVE O'MEARA: Restaurant Annam's station chef Danton, and our home cooks, MAEVE O'MEARA: Restaurant Annam's station chef Danton, and our home cooks,
307 00:16:18,120 00:16:22,120 have put their own spin on the Vietnamese dish lemongrass chicken. have put their own spin on the Vietnamese dish lemongrass chicken.
308 00:16:22,320 00:16:25,879 Blind judge Melissa will try all the dishes on the pass, Blind judge Melissa will try all the dishes on the pass,
309 00:16:26,080 00:16:28,240 not knowing who has cooked each one. not knowing who has cooked each one.
310 00:16:28,440 00:16:29,720 Welcome back, Melissa. Welcome back, Melissa.
311 00:16:29,919 00:16:32,240 What do you think of this spread? Thank you. What do you think of this spread? Thank you.
312 00:16:32,440 00:16:37,039 This is, again, another display of gorgeous colour and texture. This is, again, another display of gorgeous colour and texture.
313 00:16:37,240 00:16:40,320 It's what we expect from Vietnamese Week - lots of herbs. It's what we expect from Vietnamese Week - lots of herbs.
314 00:16:40,519 00:16:42,600 This is lovely. This is lovely.
315 00:16:42,799 00:16:46,879 This is lemongrass chicken with green papaya salad and rice. This is lemongrass chicken with green papaya salad and rice.
316 00:16:47,080 00:16:49,639 I'm loving the very generous helpings I'm loving the very generous helpings
317 00:16:49,840 00:16:52,279 of crispy chicken skin on here. of crispy chicken skin on here.
318 00:16:54,080 00:16:55,639 Let's see... (CRACK!) Let's see... (CRACK!)
319 00:16:55,840 00:16:57,279 Ooh. Ooh.
320 00:17:00,519 00:17:03,840 I mean, that has to be just a universal favourite thing, right? I mean, that has to be just a universal favourite thing, right?
321 00:17:04,039 00:17:05,680 Crispy chicken skin. Crispy chicken skin.
322 00:17:05,880 00:17:08,960 (CRUNCH! CRUNCH!) Oh, yeah. (CRUNCH! CRUNCH!) Oh, yeah.
323 00:17:16,559 00:17:18,599 Smells like lemongrass. Smells like lemongrass.
324 00:17:22,000 00:17:25,519 The chicken is juicy, it's beautifully seasoned. The chicken is juicy, it's beautifully seasoned.
325 00:17:25,720 00:17:28,200 I get that gorgeous Vietnamese flavour profile I get that gorgeous Vietnamese flavour profile
326 00:17:28,400 00:17:30,200 with the lemongrass, garlic. with the lemongrass, garlic.
327 00:17:30,400 00:17:33,039 All of the seasonings, perfectly balanced. All of the seasonings, perfectly balanced.
328 00:17:33,240 00:17:35,400 This nuoc cham is lovely. This nuoc cham is lovely.
329 00:17:35,599 00:17:38,160 And then of course bonus points for the crispy chicken skin And then of course bonus points for the crispy chicken skin
330 00:17:38,359 00:17:39,720 because that's excellent. because that's excellent.
331 00:17:39,920 00:17:41,200 There's a lovely textural crunch. There's a lovely textural crunch.
332 00:17:41,400 00:17:45,480 This is lemongrass chicken with rice. This is lemongrass chicken with rice.
333 00:17:46,799 00:17:49,720 I like this flower work with the chilli. I like this flower work with the chilli.
334 00:17:51,079 00:17:54,319 I love a good chicken jus. Yum. I love a good chicken jus. Yum.
335 00:18:06,440 00:18:07,759 The bok choy is delicious. The bok choy is delicious.
336 00:18:07,960 00:18:10,519 The chicken is perfect. It's really juicy. The chicken is perfect. It's really juicy.
337 00:18:10,720 00:18:15,039 If anything, I'd like it to kind of come apart just a little bit more. If anything, I'd like it to kind of come apart just a little bit more.
338 00:18:15,240 00:18:19,039 This looks a little simpler than maybe one or two of the other dishes. This looks a little simpler than maybe one or two of the other dishes.
339 00:18:19,240 00:18:21,440 It doesn't have an abundance of herbs on it. It doesn't have an abundance of herbs on it.
340 00:18:21,640 00:18:25,480 But it still speaks Vietnamese in a huge way. But it still speaks Vietnamese in a huge way.
341 00:18:25,680 00:18:29,519 Melissa, lemongrass chicken with Vietnamese noodles. Melissa, lemongrass chicken with Vietnamese noodles.
342 00:18:29,720 00:18:34,000 This is lovely presentation. A lot of the elements that I expect to see. This is lovely presentation. A lot of the elements that I expect to see.
343 00:18:34,200 00:18:36,720 I can tell there's a bunch of flavour in there already. I can tell there's a bunch of flavour in there already.
344 00:18:55,079 00:18:58,759 I liked the vermicelli. It's sort of a lovely silky contrast in texture. I liked the vermicelli. It's sort of a lovely silky contrast in texture.
345 00:18:58,960 00:19:02,599 And of course this nuoc cham is garlicy, it's action packed. And of course this nuoc cham is garlicy, it's action packed.
346 00:19:02,799 00:19:05,440 There's a lot of flavour going on here. There's a lot of flavour going on here.
347 00:19:05,640 00:19:10,279 I do have to say, though, the chicken is a little on the overdone side. I do have to say, though, the chicken is a little on the overdone side.
348 00:19:10,480 00:19:12,920 But I think that this is a wonderful effort. But I think that this is a wonderful effort.
349 00:19:14,599 00:19:19,000 This is grilled lemongrass chicken with chilli salt and cumquat. This is grilled lemongrass chicken with chilli salt and cumquat.
350 00:19:19,200 00:19:22,160 Ooh. This looks amazing. Ooh. This looks amazing.
351 00:19:22,359 00:19:24,000 Look at that. Absolutely gorgeous. Look at that. Absolutely gorgeous.
352 00:19:24,200 00:19:26,799 I'm going to try the green one. I'm going to try the green one.
353 00:19:27,000 00:19:31,000 Mmm. Yummy drumstick. Nice. Mmm. Yummy drumstick. Nice.
354 00:19:37,559 00:19:41,119 Mmm. (GIGGLES) Mmm. (GIGGLES)
355 00:19:41,319 00:19:43,240 (ALL LAUGH) (ALL LAUGH)
356 00:19:43,440 00:19:46,079 You know I'm not very good at hiding what's on the inside You know I'm not very good at hiding what's on the inside
357 00:19:46,279 00:19:47,599 when something is this good. when something is this good.
358 00:19:47,799 00:19:50,400 Wow. What a wonderful quality piece of produce. Wow. What a wonderful quality piece of produce.
359 00:19:50,599 00:19:53,240 The texture of that meat, incredible. The texture of that meat, incredible.
360 00:19:53,440 00:19:54,720 Having these flavoured salts. Having these flavoured salts.
361 00:19:54,920 00:19:57,359 Having these really beautiful sweet-and-sour cumquats. Having these really beautiful sweet-and-sour cumquats.
362 00:19:57,559 00:20:03,000 You have sweet, sour, salty, spicy seasoned fragrance from the chicken. You have sweet, sour, salty, spicy seasoned fragrance from the chicken.
363 00:20:03,200 00:20:07,799 This is modern Vietnamese at its best. This is gorgeous. This is modern Vietnamese at its best. This is gorgeous.
364 00:20:09,079 00:20:11,519 You've tasted them all. Do you think you've got a winner? You've tasted them all. Do you think you've got a winner?
365 00:20:11,720 00:20:13,839 Well, we asked for lemongrass chicken tonight Well, we asked for lemongrass chicken tonight
366 00:20:14,039 00:20:18,200 and we have four amazing lemongrass chicken plates on the pass. and we have four amazing lemongrass chicken plates on the pass.
367 00:20:18,400 00:20:21,119 We asked for flexibility and creativity. We asked for flexibility and creativity.
368 00:20:21,319 00:20:25,680 And for me I think it's going to have to come down to the chicken itself. And for me I think it's going to have to come down to the chicken itself.
369 00:20:34,519 00:20:36,519 MAEVE O'MEARA: Our home cooks and station chef Danton MAEVE O'MEARA: Our home cooks and station chef Danton
370 00:20:36,720 00:20:38,960 have put their heritage and creativity have put their heritage and creativity
371 00:20:39,160 00:20:43,119 into the Vietnamese classic lemongrass chicken. into the Vietnamese classic lemongrass chicken.
372 00:20:43,319 00:20:45,920 Blind judge Melissa has tasted all the dishes, Blind judge Melissa has tasted all the dishes,
373 00:20:46,119 00:20:47,720 not knowing who cooked them. not knowing who cooked them.
374 00:20:47,920 00:20:49,960 And will now reveal tonight's winner. And will now reveal tonight's winner.
375 00:20:50,160 00:20:52,440 Home cooks, you really impressed us tonight Home cooks, you really impressed us tonight
376 00:20:52,640 00:20:56,400 with your creativity and knowledge of Vietnamese cuisine. with your creativity and knowledge of Vietnamese cuisine.
377 00:20:56,599 00:20:58,759 Well done. Well done.
378 00:20:58,960 00:21:00,640 Head chef Jerry, Head chef Jerry,
379 00:21:00,839 00:21:03,799 how do you think Danton's gone cooking the restaurant's dish? how do you think Danton's gone cooking the restaurant's dish?
380 00:21:04,000 00:21:05,480 I think he did a really good job. I think he did a really good job.
381 00:21:05,680 00:21:08,319 He's done very well in the time that he's had to learn the kitchen. He's done very well in the time that he's had to learn the kitchen.
382 00:21:08,519 00:21:10,480 The proof's in the pudding there. It looks beautiful. The proof's in the pudding there. It looks beautiful.
383 00:21:10,680 00:21:13,680 Alright, Melissa. Can you tell us who the winner is? Alright, Melissa. Can you tell us who the winner is?
384 00:21:13,880 00:21:15,359 I was really impressed I was really impressed
385 00:21:15,559 00:21:18,000 with four very different takes on lemongrass chicken. with four very different takes on lemongrass chicken.
386 00:21:18,200 00:21:22,000 Clearly you love this dish. Clearly you love this dish.
387 00:21:22,200 00:21:25,480 But for me, one dish in particular stood out. But for me, one dish in particular stood out.
388 00:21:25,680 00:21:29,400 Tonight's best lemongrass chicken plate is... Tonight's best lemongrass chicken plate is...
389 00:21:33,880 00:21:37,079 Tonight's best lemongrass chicken plate is... Tonight's best lemongrass chicken plate is...
390 00:21:40,519 00:21:43,759 ..the grilled lemongrass chicken with cumquat and chilli salt. ..the grilled lemongrass chicken with cumquat and chilli salt.
391 00:21:43,960 00:21:45,799 (CHEERING) (CHEERING)
392 00:21:46,000 00:21:50,200 Well done. Well done. Nice one. Well done. Well done. Nice one.
393 00:21:52,920 00:21:54,400 Congratulations. Thank you. Congratulations. Thank you.
394 00:21:54,599 00:21:58,200 This was an incredible dish. Everything came together. This was an incredible dish. Everything came together.
395 00:21:58,400 00:22:02,519 This was Vietnamese food unlike I have ever tasted it. This was Vietnamese food unlike I have ever tasted it.
396 00:22:02,720 00:22:05,119 It's super modern and yet super soulful It's super modern and yet super soulful
397 00:22:05,319 00:22:08,119 and it was just sheer joy to eat it. and it was just sheer joy to eat it.
398 00:22:08,319 00:22:10,000 So thank you. So thank you.
399 00:22:12,920 00:22:14,839 I know that Jerry is proud of me. I know that Jerry is proud of me.
400 00:22:15,039 00:22:16,559 Well done. I can sleep now. Well done. I can sleep now.
401 00:22:16,759 00:22:18,400 (LAUGHTER) (LAUGHTER)
402 00:22:18,599 00:22:20,799 It's really good to see him rewarded for his work today. It's really good to see him rewarded for his work today.
403 00:22:21,000 00:22:23,720 OK. Now, Melissa, it is that time. OK. Now, Melissa, it is that time.
404 00:22:23,920 00:22:27,519 Which plate did not quite live up to your expectations? Which plate did not quite live up to your expectations?
405 00:22:27,720 00:22:30,160 Because all four plates Because all four plates
406 00:22:30,359 00:22:34,039 had fantastic lemongrass, Vietnamese flavours, had fantastic lemongrass, Vietnamese flavours,
407 00:22:34,240 00:22:36,160 it had to come down to the chicken. it had to come down to the chicken.
408 00:22:36,359 00:22:39,960 Sadly, the plate that didn't live up to my expectations this evening is... Sadly, the plate that didn't live up to my expectations this evening is...
409 00:22:41,480 00:22:43,799 ..the lemongrass chicken with noodles. ..the lemongrass chicken with noodles.
410 00:22:44,000 00:22:46,079 Who made this? That was mine. Who made this? That was mine.
411 00:22:46,279 00:22:49,440 Oh. Sorry to hear that, Nik. That's alright. Oh. Sorry to hear that, Nik. That's alright.
412 00:22:49,640 00:22:52,720 You understand Vietnamese flavours. You understand Vietnamese flavours.
413 00:22:52,920 00:22:55,200 There's crunch, there's colour, there's movement. There's crunch, there's colour, there's movement.
414 00:22:55,400 00:23:00,039 And the chicken, if I had to say anything, it's just slightly over. And the chicken, if I had to say anything, it's just slightly over.
415 00:23:00,240 00:23:01,720 I was obviously disappointed. I was obviously disappointed.
416 00:23:01,920 00:23:05,680 I'm sure Levi my son would probably be even more disappointed, I'm sure Levi my son would probably be even more disappointed,
417 00:23:05,880 00:23:07,519 but I know he's going to make me make that dish but I know he's going to make me make that dish
418 00:23:07,720 00:23:09,279 over and over again until I perfect it. over and over again until I perfect it.
419 00:23:09,480 00:23:11,160 And he's my biggest critic. And he's my biggest critic.
420 00:23:12,519 00:23:14,119 Nik, you brought warmth. Nik, you brought warmth.
421 00:23:14,319 00:23:16,839 You brought a very big sense of humour. You brought a very big sense of humour.
422 00:23:17,039 00:23:18,680 And you kept Jerry in line. And you kept Jerry in line.
423 00:23:18,880 00:23:20,759 I don't know what we're going to do without you. I don't know what we're going to do without you.
424 00:23:20,960 00:23:22,640 (LAUGHTER) (LAUGHTER)
425 00:23:22,839 00:23:24,519 Oh, she's going to run wild. Oh, she's going to run wild.
426 00:23:25,839 00:23:28,680 Sorry, Nik. This means you will be heading home. Sorry, Nik. This means you will be heading home.
427 00:23:28,880 00:23:32,480 But congratulations again to station chef Danton. But congratulations again to station chef Danton.
428 00:23:35,319 00:23:38,599 Come on. Come in and grab some chopsticks and we'll hook in. Come on. Come in and grab some chopsticks and we'll hook in.
429 00:23:38,799 00:23:41,079 (WHOOPING) (WHOOPING)
430 00:23:42,839 00:23:44,400 Guys... Guys...
431 00:23:45,279 00:23:48,279 Huge flavour. And I can't tell you how good it was. Huge flavour. And I can't tell you how good it was.
432 00:23:48,480 00:23:50,920 (ALL CHATTER) (ALL CHATTER)
433 00:23:54,000 00:23:56,279 MAEVE O'MEARA: Next time on the Chefs' Line... MAEVE O'MEARA: Next time on the Chefs' Line...
434 00:23:56,480 00:23:58,039 It's sweet, sour. It's sweet, sour.
435 00:23:58,240 00:24:00,039 ..delightfully delicious and tropical, ..delightfully delicious and tropical,
436 00:24:00,240 00:24:02,759 we're making Vietnamese coconut dessert. we're making Vietnamese coconut dessert.
437 00:24:02,960 00:24:04,839 This is my signature dish. This is my signature dish.
438 00:24:05,039 00:24:09,160 And our home cooks will be facing Annam's sous-chef, Judy. And our home cooks will be facing Annam's sous-chef, Judy.
439 00:24:09,359 00:24:11,680 Chill out, babe. Just chill out. (LAUGHTER) Chill out, babe. Just chill out. (LAUGHTER)