This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
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) |