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1 00:00:01,160 00:00:02,800 MELISSA LEONG: This week, on The Chefs' Line... MELISSA LEONG: This week, on The Chefs' Line...
2 00:00:03,000 00:00:03,880 Perfect. Perfect.
3 00:00:04,080 00:00:08,000 ..we have delighted in the humble and hearty flavours of Spain. ..we have delighted in the humble and hearty flavours of Spain.
4 00:00:08,200 00:00:09,440 I'm very happy with the flavours. I'm very happy with the flavours.
5 00:00:09,640 00:00:11,400 Four of Australia's best home cooks Four of Australia's best home cooks
6 00:00:11,600 00:00:13,880 took on the expertise of the professionals took on the expertise of the professionals
7 00:00:14,080 00:00:17,040 from Melbourne's renowned Spanish restaurant Anada from Melbourne's renowned Spanish restaurant Anada
8 00:00:17,240 00:00:19,320 in our final food fights of the year in our final food fights of the year
9 00:00:19,520 00:00:22,200 that showcased the essence of Spanish cuisine. that showcased the essence of Spanish cuisine.
10 00:00:22,400 00:00:25,000 Well, timing, it's the thing that will deliver a masterpiece Well, timing, it's the thing that will deliver a masterpiece
11 00:00:25,200 00:00:27,120 and I think that you know which way this went. and I think that you know which way this went.
12 00:00:27,320 00:00:28,640 I'm Melissa Leong... I'm Melissa Leong...
13 00:00:28,840 00:00:29,960 Salud. Salud. Salud. Salud.
14 00:00:30,160 00:00:31,200 ..and tonight... ..and tonight...
15 00:00:31,400 00:00:32,920 I wish we'd seen a little bit more of this I wish we'd seen a little bit more of this
16 00:00:33,120 00:00:35,320 on The Chefs' Line this season - this is very cool. on The Chefs' Line this season - this is very cool.
17 00:00:35,520 00:00:38,840 ..I'm visiting the youngest of our head chefs and her Chefs' Line... ..I'm visiting the youngest of our head chefs and her Chefs' Line...
18 00:00:39,040 00:00:42,280 There's just something very beautiful about the pairing here. There's just something very beautiful about the pairing here.
19 00:00:42,480 00:00:44,280 ..who cook the traditional flavours of Spain ..who cook the traditional flavours of Spain
20 00:00:44,480 00:00:46,080 with modern Melbourne mastery. with modern Melbourne mastery.
21 00:00:46,280 00:00:47,720 This is happiness on a plate. This is happiness on a plate.
22 00:00:54,280 00:00:57,400 New order - globe artichokes, three anchovy. New order - globe artichokes, three anchovy.
23 00:01:00,760 00:01:03,520 Spain is a country of duality when it comes to food. Spain is a country of duality when it comes to food.
24 00:01:03,720 00:01:06,040 On one hand, it heroes most humble of dishes On one hand, it heroes most humble of dishes
25 00:01:06,240 00:01:07,200 and on the other, and on the other,
26 00:01:07,400 00:01:09,240 it's home to some of the world's most famous temples it's home to some of the world's most famous temples
27 00:01:09,440 00:01:10,920 of molecular gastronomy. of molecular gastronomy.
28 00:01:12,200 00:01:15,160 More than smoked paprika, sherry or even aioli, More than smoked paprika, sherry or even aioli,
29 00:01:15,360 00:01:18,000 Spanish food is greater than the sum of its parts Spanish food is greater than the sum of its parts
30 00:01:18,200 00:01:21,480 and over the centuries, it's spread its influence across the globe. and over the centuries, it's spread its influence across the globe.
31 00:01:21,680 00:01:24,080 Here in Melbourne's Fitzroy, there's a tiny restaurant Here in Melbourne's Fitzroy, there's a tiny restaurant
32 00:01:24,280 00:01:26,600 that celebrates this dynamic and most beloved of cuisines. that celebrates this dynamic and most beloved of cuisines.
33 00:01:26,800 00:01:28,440 This is Anada. This is Anada.
34 00:01:29,760 00:01:31,280 Service, please. Service, please.
35 00:01:31,480 00:01:34,960 27-year-old Maria is one of Melbourne's youngest head chefs. 27-year-old Maria is one of Melbourne's youngest head chefs.
36 00:01:35,160 00:01:36,800 Baby cos, baby snapper. Baby cos, baby snapper.
37 00:01:37,000 00:01:41,000 Originally from Estonia, she began working at Anada three years ago Originally from Estonia, she began working at Anada three years ago
38 00:01:41,200 00:01:44,680 and has been developing her knowledge of Spanish flavours ever since. and has been developing her knowledge of Spanish flavours ever since.
39 00:01:44,880 00:01:47,960 Spanish cuisine is heavily influenced by its neighbours - Spanish cuisine is heavily influenced by its neighbours -
40 00:01:48,160 00:01:52,760 Arabic, African, definitely European as well. Arabic, African, definitely European as well.
41 00:01:52,960 00:01:57,760 It's a very hearty, substantial kind of cuisine. It's a very hearty, substantial kind of cuisine.
42 00:01:57,960 00:02:00,160 What can I expect from my day in the kitchen here? What can I expect from my day in the kitchen here?
43 00:02:00,360 00:02:04,560 What inspires me to cook is taking all these traditional flavours What inspires me to cook is taking all these traditional flavours
44 00:02:04,760 00:02:06,560 and maybe giving it a bit of a spin. and maybe giving it a bit of a spin.
45 00:02:06,760 00:02:08,040 That's why we're here. That's why we're here.
46 00:02:08,240 00:02:11,440 We want to sort of make sure that our customers have an experience We want to sort of make sure that our customers have an experience
47 00:02:11,640 00:02:13,320 every time they come here. every time they come here.
48 00:02:15,320 00:02:17,640 This week in The Chefs' Line kitchen, This week in The Chefs' Line kitchen,
49 00:02:17,840 00:02:22,240 Maria was up against heritage and the best of the home cooks, Adrian, Maria was up against heritage and the best of the home cooks, Adrian,
50 00:02:22,440 00:02:25,000 in a battle of the Spanish classic, paella. in a battle of the Spanish classic, paella.
51 00:02:25,200 00:02:28,680 Adrian's celebrated family recipe gave Maria a run for her money. Adrian's celebrated family recipe gave Maria a run for her money.
52 00:02:28,880 00:02:31,160 I'd love to come to your house, like, every night. I'd love to come to your house, like, every night.
53 00:02:31,360 00:02:34,920 But her extravagant blue swimmer crab creation was a cut above. But her extravagant blue swimmer crab creation was a cut above.
54 00:02:35,120 00:02:38,560 All those juices from the crab and from the sofrito and everything All those juices from the crab and from the sofrito and everything
55 00:02:38,760 00:02:42,600 just reducing down to create crust of a socarrat just reducing down to create crust of a socarrat
56 00:02:42,800 00:02:44,680 and that's really what made it. and that's really what made it.
57 00:02:46,400 00:02:48,960 Today, Maria is cooking her interpretation Today, Maria is cooking her interpretation
58 00:02:49,160 00:02:51,040 of another Spanish seafood favourite. of another Spanish seafood favourite.
59 00:02:51,240 00:02:53,760 This is our version of Bacalao al Pilpil. This is our version of Bacalao al Pilpil.
60 00:02:53,960 00:02:56,600 So normally this would be a salt cod dish, So normally this would be a salt cod dish,
61 00:02:56,800 00:02:58,080 but we're using snapper instead. but we're using snapper instead.
62 00:02:58,280 00:03:00,320 You have these beautiful-looking fillets here. You have these beautiful-looking fillets here.
63 00:03:00,520 00:03:01,600 Yes. Yes.
64 00:03:01,800 00:03:03,400 Um, what are we going to do with them? Um, what are we going to do with them?
65 00:03:03,600 00:03:07,080 We'll just put a little bit of salt on the skin, We'll just put a little bit of salt on the skin,
66 00:03:07,280 00:03:09,040 make it nice and crispy. make it nice and crispy.
67 00:03:09,240 00:03:12,280 So I like to start with quite a hot pan. So I like to start with quite a hot pan.
68 00:03:12,480 00:03:14,640 Because these fillets are really thin, Because these fillets are really thin,
69 00:03:14,840 00:03:18,640 they will start, um, curling up really quickly, they will start, um, curling up really quickly,
70 00:03:18,840 00:03:21,240 so you kind of need to put pressure on it. so you kind of need to put pressure on it.
71 00:03:21,440 00:03:23,920 It only needs a couple of minutes on each side. It only needs a couple of minutes on each side.
72 00:03:24,120 00:03:25,640 You don't really want to overcook it. You don't really want to overcook it.
73 00:03:25,840 00:03:28,400 If you like, you can add a bit of butter, a bit of lemon. If you like, you can add a bit of butter, a bit of lemon.
74 00:03:28,600 00:03:30,920 Just, you know, something for the flavour as well. Just, you know, something for the flavour as well.
75 00:03:31,120 00:03:34,160 For me, I cannot cook a piece of fish without a piece of butter. For me, I cannot cook a piece of fish without a piece of butter.
76 00:03:34,360 00:03:37,040 Uh, and I'm just sort of cooking this side, Uh, and I'm just sort of cooking this side,
77 00:03:37,240 00:03:39,760 just basting it with a bit of butter. just basting it with a bit of butter.
78 00:03:41,040 00:03:44,120 I will flip it, just... just in the end now as well. I will flip it, just... just in the end now as well.
79 00:03:44,320 00:03:45,400 OK. OK.
80 00:03:47,320 00:03:50,280 Wow! That looks so beautiful and golden. Wow! That looks so beautiful and golden.
81 00:03:50,480 00:03:55,160 And I will finish it with a bit of samphire in the pan. And I will finish it with a bit of samphire in the pan.
82 00:03:55,360 00:03:58,840 This is just a, um... like a sea vegetable. This is just a, um... like a sea vegetable.
83 00:03:59,040 00:04:00,840 It's almost like you can feel the wind blowing It's almost like you can feel the wind blowing
84 00:04:01,040 00:04:02,560 when you bite into a piece of samphire. when you bite into a piece of samphire.
85 00:04:02,760 00:04:05,640 It's very salty, so if you're going to add it to a dish, It's very salty, so if you're going to add it to a dish,
86 00:04:05,840 00:04:07,120 you want to be quite careful you want to be quite careful
87 00:04:07,320 00:04:09,280 that all the other elements are not too overpowering. that all the other elements are not too overpowering.
88 00:04:09,480 00:04:11,640 OK, so this almost acts like a seasoning for your dish? OK, so this almost acts like a seasoning for your dish?
89 00:04:11,840 00:04:13,400 Yeah, exactly. Yeah, exactly.
90 00:04:13,600 00:04:16,800 Traditionally, pilpil sauce is made using salt cod Traditionally, pilpil sauce is made using salt cod
91 00:04:17,000 00:04:18,880 but here, they've changed things up. but here, they've changed things up.
92 00:04:19,080 00:04:21,800 How are you twisting it to Anada's style? How are you twisting it to Anada's style?
93 00:04:22,000 00:04:25,640 So we get in whole snappers and we clean them ourselves So we get in whole snappers and we clean them ourselves
94 00:04:25,840 00:04:29,560 and with the bones, we roast them quite dark and smoke them and with the bones, we roast them quite dark and smoke them
95 00:04:29,760 00:04:33,480 and then we make a stock out of that which we'll reduce, uh, and then we make a stock out of that which we'll reduce, uh,
96 00:04:33,680 00:04:36,720 and mix it with confit garlic and preserved lemon. and mix it with confit garlic and preserved lemon.
97 00:04:36,920 00:04:40,040 Maria then garnishes with fermented parsnip. Maria then garnishes with fermented parsnip.
98 00:04:40,240 00:04:44,520 My love of fermenting and preserving comes from my heritage, My love of fermenting and preserving comes from my heritage,
99 00:04:44,720 00:04:50,120 from Eastern Europe, where that is a very big part of our culture. from Eastern Europe, where that is a very big part of our culture.
100 00:04:50,320 00:04:53,400 This way it is, um, a bit more milder, This way it is, um, a bit more milder,
101 00:04:53,600 00:04:56,640 and it just sort of takes all the edge off and it just sort of takes all the edge off
102 00:04:56,840 00:05:01,040 of the fattiness of the sauce and the butter and all that stuff. of the fattiness of the sauce and the butter and all that stuff.
103 00:05:01,240 00:05:04,600 This freeze-dried mandarin, which is also something we like to do here This freeze-dried mandarin, which is also something we like to do here
104 00:05:04,800 00:05:09,040 just to be clever with the way we use our ingredients. just to be clever with the way we use our ingredients.
105 00:05:09,240 00:05:12,040 It's just a little bit less wasteful as well. It's just a little bit less wasteful as well.
106 00:05:12,240 00:05:14,960 This is a little bit of seaweed oil. This is a little bit of seaweed oil.
107 00:05:15,160 00:05:16,840 Using seaweed in dishes Using seaweed in dishes
108 00:05:17,040 00:05:19,880 has become really popular in Spain nowadays as well. has become really popular in Spain nowadays as well.
109 00:05:20,080 00:05:22,200 Spain is one of the leaders in the world Spain is one of the leaders in the world
110 00:05:22,400 00:05:24,720 when it comes to using different kinds of seaweed when it comes to using different kinds of seaweed
111 00:05:24,920 00:05:26,240 and plankton as well. and plankton as well.
112 00:05:26,440 00:05:29,800 Just finish it up with a little bit of dill and there we go! Just finish it up with a little bit of dill and there we go!
113 00:05:30,000 00:05:33,720 It's the Pan-Fried Baby Snapper with the Smoked Bone Pilpil, It's the Pan-Fried Baby Snapper with the Smoked Bone Pilpil,
114 00:05:33,920 00:05:35,760 Fermented Turnip and Mandarin. Fermented Turnip and Mandarin.
115 00:05:35,960 00:05:37,800 Wow. Wow.
116 00:05:38,000 00:05:39,760 Well, these beautiful organic shapes, Well, these beautiful organic shapes,
117 00:05:39,960 00:05:42,920 it's kind of like a really sophisticated sea garden. it's kind of like a really sophisticated sea garden.
118 00:05:43,120 00:05:44,800 Shall we try? Shall we try?
119 00:05:51,800 00:05:54,240 That skin is so crispy! That skin is so crispy!
120 00:05:57,760 00:06:00,360 There's nothing better than a really simple piece of pan-fried fish. There's nothing better than a really simple piece of pan-fried fish.
121 00:06:00,560 00:06:01,560 Yeah, yeah, exactly. Yeah, yeah, exactly.
122 00:06:01,760 00:06:03,600 Little bit of butter in, you know, in the end. Little bit of butter in, you know, in the end.
123 00:06:03,800 00:06:05,800 And the richness of that pilpil sauce. And the richness of that pilpil sauce.
124 00:06:06,000 00:06:08,000 There's that depth of the smokiness There's that depth of the smokiness
125 00:06:08,200 00:06:10,000 and then, of course, all of the other ingredients and then, of course, all of the other ingredients
126 00:06:10,200 00:06:14,120 that really just round out that savoury quality. that really just round out that savoury quality.
127 00:06:14,320 00:06:17,280 There's just something very beautiful about the pairing here There's just something very beautiful about the pairing here
128 00:06:17,480 00:06:19,840 and I think Melbourne is very lucky to have you. and I think Melbourne is very lucky to have you.
129 00:06:25,280 00:06:29,600 Spain is famed around the world for its tapas style of eating Spain is famed around the world for its tapas style of eating
130 00:06:29,800 00:06:33,240 and it's a popular part of the menu, here at Anada. and it's a popular part of the menu, here at Anada.
131 00:06:34,440 00:06:36,760 I want to make sure that when somebody comes in, I want to make sure that when somebody comes in,
132 00:06:36,960 00:06:38,800 they can eat a variety of things. they can eat a variety of things.
133 00:06:39,000 00:06:42,680 It is tapas style eating, so it will be small servings It is tapas style eating, so it will be small servings
134 00:06:42,880 00:06:44,720 and that means you can share, and that means you can share,
135 00:06:44,920 00:06:49,080 you know, a lot of dishes between how many guests there are. you know, a lot of dishes between how many guests there are.
136 00:06:49,280 00:06:52,120 Sous chef Bella has worked at Anada almost three years Sous chef Bella has worked at Anada almost three years
137 00:06:52,320 00:06:54,280 and is Maria's right hand woman. and is Maria's right hand woman.
138 00:06:54,480 00:06:57,240 Today she's preparing a surprisingly cool tapas dish Today she's preparing a surprisingly cool tapas dish
139 00:06:57,440 00:06:59,760 that has been precooked, sous vide. that has been precooked, sous vide.
140 00:06:59,960 00:07:01,960 So, Bella, what are we making today? So, Bella, what are we making today?
141 00:07:02,160 00:07:08,280 Confit Purple Congo with Pickled Mussel and Smoked Egg Yolk. Confit Purple Congo with Pickled Mussel and Smoked Egg Yolk.
142 00:07:08,480 00:07:10,360 How have you cooked these potatoes? How have you cooked these potatoes?
143 00:07:10,560 00:07:16,040 Uh, so we have put with some lemon peel and some garlic Uh, so we have put with some lemon peel and some garlic
144 00:07:16,240 00:07:19,680 and confit with some chicken fat. and confit with some chicken fat.
145 00:07:19,880 00:07:23,640 Earlier this week, Bella stepped up against two home cooks Earlier this week, Bella stepped up against two home cooks
146 00:07:23,840 00:07:26,200 in a celebration of all things lamb. in a celebration of all things lamb.
147 00:07:26,400 00:07:28,760 The combination of classic Spanish flavours The combination of classic Spanish flavours
148 00:07:28,960 00:07:31,720 saw Bella's dish win hands down. saw Bella's dish win hands down.
149 00:07:31,920 00:07:35,760 This whole dish just... It was screaming Spain to me. This whole dish just... It was screaming Spain to me.
150 00:07:38,720 00:07:44,200 So for now, we have our little potato ricer. So for now, we have our little potato ricer.
151 00:07:44,400 00:07:48,960 The Spanish use a lot of potatoes and I just wanted to make something The Spanish use a lot of potatoes and I just wanted to make something
152 00:07:49,160 00:07:54,400 that's a little bit different, um, that uses seasonal produce, that's a little bit different, um, that uses seasonal produce,
153 00:07:54,600 00:07:57,080 so purple Congos are seasonal at the moment. so purple Congos are seasonal at the moment.
154 00:07:57,280 00:08:00,320 OK, so I'm just adding on the mojo verde. OK, so I'm just adding on the mojo verde.
155 00:08:00,520 00:08:04,080 Mojo verde is a green salsa made of parsley and mint. Mojo verde is a green salsa made of parsley and mint.
156 00:08:04,280 00:08:08,200 And what goes on top of that? So there goes our smoked egg. And what goes on top of that? So there goes our smoked egg.
157 00:08:08,400 00:08:09,520 Eggs are porous, Eggs are porous,
158 00:08:09,720 00:08:12,440 allowing the yolks to be smoked without cracking the shells. allowing the yolks to be smoked without cracking the shells.
159 00:08:12,640 00:08:14,560 Well? Can I have a little smell? Well? Can I have a little smell?
160 00:08:14,760 00:08:17,320 I promise I won't ruin your beautiful work just yet. I promise I won't ruin your beautiful work just yet.
161 00:08:17,520 00:08:18,800 I just want to... I just want to...
162 00:08:19,000 00:08:21,640 It's just like a very subtle smoky kind of fragrance. It's just like a very subtle smoky kind of fragrance.
163 00:08:21,840 00:08:23,280 You can't really... You can't really...
164 00:08:23,480 00:08:24,760 It's not like it hits you in the face It's not like it hits you in the face
165 00:08:24,960 00:08:26,640 like smoked salmon or something like that. like smoked salmon or something like that.
166 00:08:26,840 00:08:30,680 So you want to give it a little seasoning, so I've got the pepper. So you want to give it a little seasoning, so I've got the pepper.
167 00:08:30,880 00:08:32,480 That's lemon salt. That's lemon salt.
168 00:08:34,800 00:08:38,320 Next the pickled mussel with shallot. Next the pickled mussel with shallot.
169 00:08:38,520 00:08:40,320 I think what's unique about Spanish cuisine I think what's unique about Spanish cuisine
170 00:08:40,520 00:08:46,560 is they're not afraid to either eat anything or put anything together, is they're not afraid to either eat anything or put anything together,
171 00:08:46,760 00:08:48,960 so there's no reservation. so there's no reservation.
172 00:08:49,160 00:08:52,920 In this, uh, dish we have the chicken skin. In this, uh, dish we have the chicken skin.
173 00:08:53,120 00:08:54,920 Ah, I love crispy chicken skin. Ah, I love crispy chicken skin.
174 00:08:55,120 00:08:58,280 You want to have something to actually like soak it in, eat it You want to have something to actually like soak it in, eat it
175 00:08:58,480 00:09:01,800 and have like the different layers and the different textures. and have like the different layers and the different textures.
176 00:09:03,040 00:09:06,360 And these are almost like, um... It's almost like chips. And these are almost like, um... It's almost like chips.
177 00:09:06,560 00:09:09,080 Yes. Chicken chips, who doesn't like that? Yes. Chicken chips, who doesn't like that?
178 00:09:09,280 00:09:10,400 Exactly! Exactly!
179 00:09:10,600 00:09:14,160 Next is our little garnish, so I have some dill Next is our little garnish, so I have some dill
180 00:09:14,360 00:09:16,960 and I also have some coriander shoots. and I also have some coriander shoots.
181 00:09:17,160 00:09:19,160 Now to finish it all, Now to finish it all,
182 00:09:19,360 00:09:24,680 so we have, uh, we make the cured and smoked egg yolk in-house. so we have, uh, we make the cured and smoked egg yolk in-house.
183 00:09:24,880 00:09:30,400 So just a little shaving on top and voila. So just a little shaving on top and voila.
184 00:09:30,600 00:09:34,560 So here we are - we've got the Confit Purple Congo, So here we are - we've got the Confit Purple Congo,
185 00:09:34,760 00:09:38,720 Pickled Mussel and your Smoked Egg Yolk. Pickled Mussel and your Smoked Egg Yolk.
186 00:09:38,920 00:09:40,480 This looks so great. This looks so great.
187 00:09:40,680 00:09:44,200 OK, so I need to get a little bit of the mojo verde, OK, so I need to get a little bit of the mojo verde,
188 00:09:44,400 00:09:50,560 the pickled mussel, that beautiful Congo potato cooked in chicken fat. the pickled mussel, that beautiful Congo potato cooked in chicken fat.
189 00:09:54,280 00:09:56,360 This dish just has so much going for it. This dish just has so much going for it.
190 00:09:56,560 00:09:59,160 The saltiness from the cured yolk The saltiness from the cured yolk
191 00:09:59,360 00:10:02,360 and then the beautiful flavours of the chicken and then the beautiful flavours of the chicken
192 00:10:02,560 00:10:05,000 and then the acidity of the pickled mussels and the shallots. and then the acidity of the pickled mussels and the shallots.
193 00:10:05,200 00:10:07,680 This is so Spanish and yet so elevated. This is so Spanish and yet so elevated.
194 00:10:07,880 00:10:09,920 I mean, I can imagine sitting at a bar, I mean, I can imagine sitting at a bar,
195 00:10:10,120 00:10:12,800 having a really fantastic glass of rioja with this having a really fantastic glass of rioja with this
196 00:10:13,000 00:10:16,880 and it would be perfection personified. and it would be perfection personified.
197 00:10:18,760 00:10:25,280 What we do at Anada is we like to take very kind of bold flavours What we do at Anada is we like to take very kind of bold flavours
198 00:10:25,480 00:10:28,520 and very traditional, um, sort of peasant-style dishes and very traditional, um, sort of peasant-style dishes
199 00:10:28,720 00:10:31,520 and create a modern feel. and create a modern feel.
200 00:10:33,960 00:10:37,120 One such tapas dish Maria has re-imagined One such tapas dish Maria has re-imagined
201 00:10:37,320 00:10:40,960 combines raw goat and smoked mullet roe. combines raw goat and smoked mullet roe.
202 00:10:41,160 00:10:43,240 For those people who haven't eaten goat, For those people who haven't eaten goat,
203 00:10:43,440 00:10:46,560 let alone raw goat, how would you describe the flavour of this dish? let alone raw goat, how would you describe the flavour of this dish?
204 00:10:46,760 00:10:51,840 The texture and the colour and even slightly the flavour The texture and the colour and even slightly the flavour
205 00:10:52,040 00:10:54,680 is similar to, like, really high-quality tuna. is similar to, like, really high-quality tuna.
206 00:10:54,880 00:10:58,040 Goat is very widely used in all of Spain. Goat is very widely used in all of Spain.
207 00:10:58,240 00:11:00,960 I wanted to use it in a bit of a different way. I wanted to use it in a bit of a different way.
208 00:11:01,160 00:11:05,920 So normally, um, it would be sort of a heavy braise, So normally, um, it would be sort of a heavy braise,
209 00:11:06,120 00:11:11,520 but this time we have made it into a, um... like a tartare. but this time we have made it into a, um... like a tartare.
210 00:11:11,720 00:11:13,680 So you have the diced loin. So you have the diced loin.
211 00:11:13,880 00:11:19,200 We have the diced loin, black pepper, sea salt, pine nuts. We have the diced loin, black pepper, sea salt, pine nuts.
212 00:11:19,440 00:11:21,480 And so you said these have been toasted? Yep. And so you said these have been toasted? Yep.
213 00:11:21,680 00:11:23,280 Quite a bunch of chive as well, Quite a bunch of chive as well,
214 00:11:23,480 00:11:25,920 because it's just nice with the freshness. because it's just nice with the freshness.
215 00:11:26,120 00:11:29,680 And then just a bit of extra virgin Spanish olive oil. And then just a bit of extra virgin Spanish olive oil.
216 00:11:29,880 00:11:31,560 So what would you say the difference would be So what would you say the difference would be
217 00:11:31,760 00:11:35,720 between, say, Spanish olive oil and Greek or Italian olive oil? between, say, Spanish olive oil and Greek or Italian olive oil?
218 00:11:35,920 00:11:40,280 It's got this clean, fresh olive flavour. It's got this clean, fresh olive flavour.
219 00:11:40,480 00:11:42,680 It's not bitter, it's not spicy. It's not bitter, it's not spicy.
220 00:11:44,440 00:11:47,280 So you've just smoothed down the tartare into the mould? So you've just smoothed down the tartare into the mould?
221 00:11:47,480 00:11:50,840 Yep. And now here is the pine nut ajo blanco. Yep. And now here is the pine nut ajo blanco.
222 00:11:51,040 00:11:55,360 Traditionally a, um, almond and garlic cold soup, Traditionally a, um, almond and garlic cold soup,
223 00:11:55,560 00:11:57,200 but we have made it a lot thicker but we have made it a lot thicker
224 00:11:57,400 00:11:59,960 and we've chucked a bunch of herbs in there as well. and we've chucked a bunch of herbs in there as well.
225 00:12:00,160 00:12:02,960 So I'm just going to cover the whole tartare with the nasturtium leaves So I'm just going to cover the whole tartare with the nasturtium leaves
226 00:12:03,160 00:12:05,520 because it's got a really nice peppery flavour because it's got a really nice peppery flavour
227 00:12:05,720 00:12:07,760 which I think works really well, which I think works really well,
228 00:12:07,960 00:12:11,440 and it also gives it sort of a, um, a surprise moment. and it also gives it sort of a, um, a surprise moment.
229 00:12:11,640 00:12:15,120 We'll finish it up with some shaved smoked mullet roe. We'll finish it up with some shaved smoked mullet roe.
230 00:12:15,320 00:12:18,320 It's just nice and salty and smoky as well. It's just nice and salty and smoky as well.
231 00:12:18,560 00:12:21,400 Yep, and do you guys make the bottarga here? Yep. Yep, and do you guys make the bottarga here? Yep.
232 00:12:21,600 00:12:23,000 So all we do, we just serve it So all we do, we just serve it
233 00:12:23,200 00:12:25,080 with some house-made salt and vinegar crisps with some house-made salt and vinegar crisps
234 00:12:25,280 00:12:28,000 and then you've got something to scoop your tartare on. and then you've got something to scoop your tartare on.
235 00:12:28,200 00:12:32,760 So here we have the Raw Goat with Pine Nuts and Smoked Mullet Roe. So here we have the Raw Goat with Pine Nuts and Smoked Mullet Roe.
236 00:12:32,960 00:12:34,440 That looks fantastic. Thank you. That looks fantastic. Thank you.
237 00:12:34,640 00:12:37,320 OK, let's taste this tapas dish. OK, let's taste this tapas dish.
238 00:12:38,800 00:12:42,240 You're right. It does look a lot like tuna. You're right. It does look a lot like tuna.
239 00:12:46,840 00:12:49,200 Oh, that's delicious. It's super fresh. Oh, that's delicious. It's super fresh.
240 00:12:49,400 00:12:51,440 Mmm. Mmm. Mmm. Mmm.
241 00:12:51,640 00:12:56,440 You are absolutely right by comparing this goat tartare to a tuna dish, You are absolutely right by comparing this goat tartare to a tuna dish,
242 00:12:56,640 00:12:58,960 because it's light and it's fresh because it's light and it's fresh
243 00:12:59,160 00:13:02,680 and then the texture of the goat itself is actually... it's not chewy. and then the texture of the goat itself is actually... it's not chewy.
244 00:13:02,880 00:13:05,160 It sort of melts away in your mouth. It sort of melts away in your mouth.
245 00:13:05,360 00:13:08,400 It's a really, really beautiful, very cohesive dish. It's a really, really beautiful, very cohesive dish.
246 00:13:08,600 00:13:10,120 Thank you. Thank you.
247 00:13:13,800 00:13:15,760 I'm in Anada in Melbourne, I'm in Anada in Melbourne,
248 00:13:15,960 00:13:18,480 where head chef Maria has created an exciting menu where head chef Maria has created an exciting menu
249 00:13:18,680 00:13:21,760 that takes influence from the four corners of Spain. that takes influence from the four corners of Spain.
250 00:13:21,960 00:13:25,680 Spain is probably one of the world leaders in cuisine. Spain is probably one of the world leaders in cuisine.
251 00:13:25,880 00:13:27,400 If you speak to a Spaniard, If you speak to a Spaniard,
252 00:13:27,600 00:13:31,960 they definitely have a certain idea of how things should be done they definitely have a certain idea of how things should be done
253 00:13:32,160 00:13:34,760 and it's sometimes hard to change their minds. and it's sometimes hard to change their minds.
254 00:13:34,960 00:13:37,840 One person who has changed their way of thinking recently One person who has changed their way of thinking recently
255 00:13:38,040 00:13:40,960 is Argentinean-born apprentice chef, Manuel. is Argentinean-born apprentice chef, Manuel.
256 00:13:41,160 00:13:47,200 The truth is uh at the beginning in my life, I didn't like to cook. The truth is uh at the beginning in my life, I didn't like to cook.
257 00:13:47,400 00:13:51,840 I didn't like cooking. I hate it. Yeah, I hated cooking before. I didn't like cooking. I hate it. Yeah, I hated cooking before.
258 00:13:52,040 00:13:54,360 I don't know why now I'm loving cooking. I don't know why now I'm loving cooking.
259 00:13:54,560 00:13:58,080 Head chef Maria needs me. They love me and they need me. Head chef Maria needs me. They love me and they need me.
260 00:13:58,280 00:14:02,280 Manuel was first in line to take on the home cooks this week Manuel was first in line to take on the home cooks this week
261 00:14:02,480 00:14:04,160 in a clash of the croqueta. in a clash of the croqueta.
262 00:14:04,360 00:14:06,600 Judge Mark was full of praise. Judge Mark was full of praise.
263 00:14:06,800 00:14:08,120 This is a great croquette. This is a great croquette.
264 00:14:08,320 00:14:10,600 I love the spinach, I love that cheese in there. I love the spinach, I love that cheese in there.
265 00:14:10,800 00:14:13,920 But in the end, Manuel was beaten by bacon. But in the end, Manuel was beaten by bacon.
266 00:14:14,120 00:14:16,440 I love these. Perfectly bite-sized. I love these. Perfectly bite-sized.
267 00:14:16,640 00:14:20,280 And the bacon and chorizo just popped in my mouth. Amazing. And the bacon and chorizo just popped in my mouth. Amazing.
268 00:14:20,480 00:14:24,160 Hola, Manuel! Hola, mami. Hola, Manuel! Hola, mami.
269 00:14:24,360 00:14:25,680 How are you? How are you?
270 00:14:25,880 00:14:28,480 I am so, so good and it's so nice to see you. I am so, so good and it's so nice to see you.
271 00:14:28,680 00:14:31,840 I see some very delicious-looking things in front of us here. I see some very delicious-looking things in front of us here.
272 00:14:32,040 00:14:34,200 What are we making? What are we making?
273 00:14:34,400 00:14:37,800 So today, we are making Horchata de Chufa. So today, we are making Horchata de Chufa.
274 00:14:38,000 00:14:41,480 Mmm! What is this version for Anada? Mmm! What is this version for Anada?
275 00:14:41,680 00:14:45,200 So the horchata is a drink, but now we are making a sorbet. So the horchata is a drink, but now we are making a sorbet.
276 00:14:45,400 00:14:48,920 Oh, fantastic! So that's the Anada twist? Oh, fantastic! So that's the Anada twist?
277 00:14:49,120 00:14:55,200 First we are going to use, um, liquid nitrogen, no? First we are going to use, um, liquid nitrogen, no?
278 00:14:55,400 00:14:57,400 Oh! Liquid nitrogen. Oh! Liquid nitrogen.
279 00:14:57,600 00:15:01,080 Yeah, so here there is horchata de chufa... Yeah, so here there is horchata de chufa...
280 00:15:01,280 00:15:04,280 So horchata de chufa is a traditional drink So horchata de chufa is a traditional drink
281 00:15:04,480 00:15:07,720 drank in, um, sort of south-eastern Spain. drank in, um, sort of south-eastern Spain.
282 00:15:07,920 00:15:10,040 It is made from the tiger nut It is made from the tiger nut
283 00:15:10,240 00:15:13,600 but it's basically a relative to the potato. but it's basically a relative to the potato.
284 00:15:13,800 00:15:17,720 We soak them in water for 24 to 48 hours and blitz it up We soak them in water for 24 to 48 hours and blitz it up
285 00:15:17,920 00:15:20,320 and it sort of makes like, um, like a milk and it sort of makes like, um, like a milk
286 00:15:20,520 00:15:23,520 and it's always served ice-cold during the summer, and it's always served ice-cold during the summer,
287 00:15:23,720 00:15:27,280 so that's why here we've made it into a sorbet. so that's why here we've made it into a sorbet.
288 00:15:29,040 00:15:31,120 The quickest way to make ice-cream or sorbet The quickest way to make ice-cream or sorbet
289 00:15:31,320 00:15:33,240 would be with liquid nitrogen. would be with liquid nitrogen.
290 00:15:33,440 00:15:39,040 It's also... probably gives it the best sort of texture and mouthfeel. It's also... probably gives it the best sort of texture and mouthfeel.
291 00:15:40,400 00:15:41,520 Wow! That's incredible. Wow! That's incredible.
292 00:15:41,720 00:15:44,960 That's a lot more fun and exciting to watch than an ice-cream maker That's a lot more fun and exciting to watch than an ice-cream maker
293 00:15:45,160 00:15:47,520 where you put the lid on and let it go. where you put the lid on and let it go.
294 00:15:47,720 00:15:49,360 What's happening to the liquid nitrogen What's happening to the liquid nitrogen
295 00:15:49,560 00:15:52,520 when it's in the mixing bowl? when it's in the mixing bowl?
296 00:15:52,720 00:15:57,520 Uh, it's making the horchata frozen. Uh, it's making the horchata frozen.
297 00:15:57,720 00:16:00,760 It takes Manuel five measures of liquid nitrogen It takes Manuel five measures of liquid nitrogen
298 00:16:00,960 00:16:02,240 and around ten minutes and around ten minutes
299 00:16:02,440 00:16:05,320 for the horchata mixture to reach the desired consistency. for the horchata mixture to reach the desired consistency.
300 00:16:05,520 00:16:08,000 Wow, I wish we'd seen a little bit more of this Wow, I wish we'd seen a little bit more of this
301 00:16:08,200 00:16:09,480 on The Chefs' Line this season! on The Chefs' Line this season!
302 00:16:09,680 00:16:11,880 This is very cool! This is very cool!
303 00:16:13,280 00:16:19,360 So now it's frozen. It's more thick. So, yeah, it's sorbet now. So now it's frozen. It's more thick. So, yeah, it's sorbet now.
304 00:16:19,560 00:16:21,440 Fantastic! Magical! (LAUGHS) Fantastic! Magical! (LAUGHS)
305 00:16:21,640 00:16:23,320 Absolutely magical. Absolutely magical.
306 00:16:23,520 00:16:25,640 Magical, super magical. Magical. Magical, super magical. Magical.
307 00:16:25,840 00:16:30,880 I like to cook Spanish food because it's about my culture, I like to cook Spanish food because it's about my culture,
308 00:16:31,080 00:16:34,400 it's yeah... and it's really good. it's yeah... and it's really good.
309 00:16:34,600 00:16:38,720 So this is goat milk caramel. So this is goat milk caramel.
310 00:16:38,920 00:16:41,840 Oh! So it's like a dulce de leche made with goat's milk? Oh! So it's like a dulce de leche made with goat's milk?
311 00:16:42,040 00:16:43,400 Yes. Yes.
312 00:16:43,600 00:16:46,440 This is chestnuts crumbs. This is chestnuts crumbs.
313 00:16:46,640 00:16:49,720 Fantastic. I love the texture of it. Fantastic. I love the texture of it.
314 00:16:54,600 00:16:58,000 Oh, that looks so beautiful and creamy. Oh, that looks so beautiful and creamy.
315 00:16:58,200 00:17:00,920 What kind of shape are you going for with presentation here? What kind of shape are you going for with presentation here?
316 00:17:01,120 00:17:05,040 We're making the quenelle. Aha! Beautiful. We're making the quenelle. Aha! Beautiful.
317 00:17:07,040 00:17:11,560 So now we are using mandarin granita. Granita mandarin. So now we are using mandarin granita. Granita mandarin.
318 00:17:11,760 00:17:13,520 Ah! (LAUGHS) Ah! (LAUGHS)
319 00:17:13,720 00:17:17,000 We are using freeze-dried mandarin. Oh, beautiful. We are using freeze-dried mandarin. Oh, beautiful.
320 00:17:17,200 00:17:19,240 I love the texture of dehydrated fruit. I love the texture of dehydrated fruit.
321 00:17:19,440 00:17:22,760 It kind of has a crunch and then it just disappears in the mouth. It kind of has a crunch and then it just disappears in the mouth.
322 00:17:22,960 00:17:26,680 Uh, just a little bit of bitter chocolate. Uh, just a little bit of bitter chocolate.
323 00:17:26,880 00:17:31,280 This is a very, very fancy, glamourous-looking dessert. This is a very, very fancy, glamourous-looking dessert.
324 00:17:31,480 00:17:36,920 Yeah, and that's it. There we have Horchata de Chufa Sorbet. Yeah, and that's it. There we have Horchata de Chufa Sorbet.
325 00:17:37,120 00:17:39,840 This looks so beautiful and glamorous. This looks so beautiful and glamorous.
326 00:17:41,080 00:17:43,120 All of these beautiful textures. All of these beautiful textures.
327 00:17:48,120 00:17:50,400 There's so much going on here in this dessert. There's so much going on here in this dessert.
328 00:17:50,600 00:17:51,920 The flavours are really simple The flavours are really simple
329 00:17:52,120 00:17:54,960 and I think the goat's milk caramel is delicious and I think the goat's milk caramel is delicious
330 00:17:55,160 00:17:59,120 because the goat's milk has that bit more acidity. because the goat's milk has that bit more acidity.
331 00:18:00,280 00:18:02,040 What a perfect way to finish a meal. What a perfect way to finish a meal.
332 00:18:03,920 00:18:05,840 Gracias. Gracias.
333 00:18:10,560 00:18:13,240 I'm at Anada in the heart of Melbourne's Fitzroy. I'm at Anada in the heart of Melbourne's Fitzroy.
334 00:18:13,440 00:18:17,480 Head chef Maria is extremely conscious about food waste Head chef Maria is extremely conscious about food waste
335 00:18:17,680 00:18:19,400 and her nose-to-tail philosophy and her nose-to-tail philosophy
336 00:18:19,600 00:18:22,960 ensures offal features regularly on her menu. ensures offal features regularly on her menu.
337 00:18:23,160 00:18:26,800 I always find inspiration about... from, yeah, using tertiary cuts. I always find inspiration about... from, yeah, using tertiary cuts.
338 00:18:27,000 00:18:28,640 Organ meat, mainly. Organ meat, mainly.
339 00:18:28,840 00:18:31,600 You know, what is the point of killing something You know, what is the point of killing something
340 00:18:31,800 00:18:35,760 and then you only use the prime cuts and everything else is just waste? and then you only use the prime cuts and everything else is just waste?
341 00:18:35,960 00:18:37,960 It just seems a little bit disrespectful. It just seems a little bit disrespectful.
342 00:18:38,160 00:18:42,200 Station chef Hasanah joined the team at Anada just under a year ago Station chef Hasanah joined the team at Anada just under a year ago
343 00:18:42,400 00:18:46,200 after realising her love of food combines two of her passions. after realising her love of food combines two of her passions.
344 00:18:46,400 00:18:48,640 I love cooking mainly because I love eating. I love cooking mainly because I love eating.
345 00:18:48,840 00:18:50,400 Um... Um...
346 00:18:50,600 00:18:53,280 I was a really fat child. (LAUGHS) I was a really fat child. (LAUGHS)
347 00:18:55,160 00:18:58,760 Being a chef combines both creativity and food science, Being a chef combines both creativity and food science,
348 00:18:58,960 00:19:01,440 science behind it, and I like both of that. science behind it, and I like both of that.
349 00:19:01,640 00:19:04,720 Today Hasanah is preparing a unique dish. Today Hasanah is preparing a unique dish.
350 00:19:04,920 00:19:08,160 It's a true example of Anada's no waste approach to food It's a true example of Anada's no waste approach to food
351 00:19:08,360 00:19:11,560 and combines ingredients many may otherwise discard. and combines ingredients many may otherwise discard.
352 00:19:11,760 00:19:14,640 Two Singaporean girls in a Spanish kitchen. Two Singaporean girls in a Spanish kitchen.
353 00:19:14,840 00:19:16,440 Yep. What are we doing here? Yep. What are we doing here?
354 00:19:16,640 00:19:18,080 I have no idea, but... I have no idea, but...
355 00:19:18,280 00:19:20,320 Me neither. It's just great how the world works. Me neither. It's just great how the world works.
356 00:19:20,520 00:19:22,560 Let's try to cook, though! What are we cooking today? Let's try to cook, though! What are we cooking today?
357 00:19:22,760 00:19:25,400 So, we're making the Duck Heart Torrija. So, we're making the Duck Heart Torrija.
358 00:19:25,600 00:19:29,200 The duck hearts, we get them raw and we smoke them. The duck hearts, we get them raw and we smoke them.
359 00:19:29,400 00:19:30,760 And for the torrija - And for the torrija -
360 00:19:30,960 00:19:33,800 torrija is basically kind of similar to French toast. torrija is basically kind of similar to French toast.
361 00:19:34,000 00:19:37,840 I love taking, let's say something that would normally be a dessert I love taking, let's say something that would normally be a dessert
362 00:19:38,040 00:19:41,480 or a sweet dish and make it into a savoury one and vice versa. or a sweet dish and make it into a savoury one and vice versa.
363 00:19:41,680 00:19:46,680 So the bread is soaked in a milk, yolk, orange, cinnamon mixture, So the bread is soaked in a milk, yolk, orange, cinnamon mixture,
364 00:19:46,880 00:19:48,680 and we deep fry that. and we deep fry that.
365 00:19:48,880 00:19:51,120 After that's been deep fried, we dust it with cinnamon sugar. After that's been deep fried, we dust it with cinnamon sugar.
366 00:19:51,320 00:19:53,720 Well, dessert for dinner! I can't wait, so let's get started. Well, dessert for dinner! I can't wait, so let's get started.
367 00:19:53,920 00:19:55,200 Cool! Cool!
368 00:19:55,400 00:19:57,160 Earlier this week in The Chefs' Line kitchen, Earlier this week in The Chefs' Line kitchen,
369 00:19:57,360 00:20:00,840 Hasanah featured in a fiesta of Spanish chocolate. Hasanah featured in a fiesta of Spanish chocolate.
370 00:20:01,040 00:20:03,000 Up against three home cooks, Up against three home cooks,
371 00:20:03,200 00:20:05,920 they baked, fried and whipped their desserts, they baked, fried and whipped their desserts,
372 00:20:06,120 00:20:08,800 which saw our one and only tie of the year. which saw our one and only tie of the year.
373 00:20:09,000 00:20:11,040 Both of these! It's a tie! Both of these! It's a tie!
374 00:20:13,520 00:20:16,480 So the bread is just coated in plain flour. So the bread is just coated in plain flour.
375 00:20:16,680 00:20:18,720 It gives it a crispy coating. It gives it a crispy coating.
376 00:20:18,920 00:20:21,520 And it just gets deep fried after that. And it just gets deep fried after that.
377 00:20:21,720 00:20:26,760 While that's going on, I will just flash fry the duck hearts. While that's going on, I will just flash fry the duck hearts.
378 00:20:26,960 00:20:30,160 OK, so is this... This pan's... I can see that pan is quite hot. OK, so is this... This pan's... I can see that pan is quite hot.
379 00:20:30,360 00:20:32,000 Yes. If not very hot. Yes. If not very hot.
380 00:20:32,200 00:20:33,720 Very, very hot. Yeah. Very, very hot. Yeah.
381 00:20:33,920 00:20:37,640 So you want to... You want the centre to still be quite raw. So you want to... You want the centre to still be quite raw.
382 00:20:39,640 00:20:43,120 You don't want to overcook a cut like a heart. You don't want to overcook a cut like a heart.
383 00:20:43,320 00:20:46,280 No, especially when it's something so small as well. No, especially when it's something so small as well.
384 00:20:46,480 00:20:49,360 It's smelling so good in here. The smell of deep fried bread. It's smelling so good in here. The smell of deep fried bread.
385 00:20:49,560 00:20:53,120 I mean, anything deep fried, right? It's beautiful. I mean, anything deep fried, right? It's beautiful.
386 00:20:53,320 00:20:56,360 Hasanah now prepares the sweet, rich glaze. Hasanah now prepares the sweet, rich glaze.
387 00:20:56,560 00:21:01,000 So the pan is cooked with grape must and mixed with sherry vinegar. So the pan is cooked with grape must and mixed with sherry vinegar.
388 00:21:01,200 00:21:05,160 OK, so sweet and sour, essentially? Pretty much, yep. OK, so sweet and sour, essentially? Pretty much, yep.
389 00:21:07,240 00:21:08,760 So you've cooked that really quickly So you've cooked that really quickly
390 00:21:08,960 00:21:12,000 and it kind of almost looks like a syrupy... and it kind of almost looks like a syrupy...
391 00:21:12,200 00:21:13,800 ..a thick, syrupy kind of texture. ..a thick, syrupy kind of texture.
392 00:21:14,000 00:21:15,720 So you do kind of want the syrup to be quite glazy, So you do kind of want the syrup to be quite glazy,
393 00:21:15,920 00:21:17,960 as you dress the whole dish with it. as you dress the whole dish with it.
394 00:21:18,160 00:21:20,280 So kind of spoon-coating? Yes, pretty much. So kind of spoon-coating? Yes, pretty much.
395 00:21:20,480 00:21:23,080 It's quite rich as well, so you don't really need that much. It's quite rich as well, so you don't really need that much.
396 00:21:23,280 00:21:25,800 The whole dish is pretty rich. Yeah. The whole dish is pretty rich. Yeah.
397 00:21:26,000 00:21:28,600 That's why it's so small! Uh-huh. That's why it's so small! Uh-huh.
398 00:21:31,120 00:21:33,480 The duck hearts are just sliced in half. The duck hearts are just sliced in half.
399 00:21:33,680 00:21:35,320 As you can see, it's still quite raw. As you can see, it's still quite raw.
400 00:21:38,280 00:21:40,040 They look amazing! They look amazing!
401 00:21:40,240 00:21:43,080 I love the resourcefulness of this dish using duck hearts. I love the resourcefulness of this dish using duck hearts.
402 00:21:43,280 00:21:47,480 It really goes to the root and the core of Spanish cooking. It really goes to the root and the core of Spanish cooking.
403 00:21:47,680 00:21:48,960 Yes, top to tail. Yes, top to tail.
404 00:21:49,160 00:21:51,320 Yep, top to tail, nose to tail. Yep, top to tail, nose to tail.
405 00:21:51,520 00:21:54,240 So that's just dusted with cinnamon sugar. So that's just dusted with cinnamon sugar.
406 00:21:54,440 00:21:58,640 Oh, my goodness. Look at that. Oh, my goodness. Look at that.
407 00:21:58,840 00:22:02,200 You can be really creative working in a kitchen You can be really creative working in a kitchen
408 00:22:02,400 00:22:04,840 and you can also be really technical. and you can also be really technical.
409 00:22:05,040 00:22:08,880 My mouth is watering just watching you plate this up. My mouth is watering just watching you plate this up.
410 00:22:09,080 00:22:10,760 I started cooking for my friends I started cooking for my friends
411 00:22:10,960 00:22:12,720 and just, you know, for my loved ones. and just, you know, for my loved ones.
412 00:22:12,920 00:22:16,600 We plate it up with the duck liver pate. We plate it up with the duck liver pate.
413 00:22:16,800 00:22:19,720 Oh, delicious! Yep, so everything's quite ducky. Oh, delicious! Yep, so everything's quite ducky.
414 00:22:19,920 00:22:23,200 And realised like, "Hey! I kind of have an affinity for this." And realised like, "Hey! I kind of have an affinity for this."
415 00:22:23,400 00:22:26,160 It gets quite a generous serving of pate. It gets quite a generous serving of pate.
416 00:22:26,360 00:22:30,920 I really like complicated recipes and I like trying things out. I really like complicated recipes and I like trying things out.
417 00:22:31,120 00:22:34,920 Hasanah layers on the succulent and rare duck hearts. Hasanah layers on the succulent and rare duck hearts.
418 00:22:35,120 00:22:39,040 And it's also dressed with pork cheek as well. Crispy guanciale. And it's also dressed with pork cheek as well. Crispy guanciale.
419 00:22:39,240 00:22:40,560 I love guanciale! I love guanciale!
420 00:22:40,760 00:22:42,520 I think it's one of the most underrated I think it's one of the most underrated
421 00:22:42,720 00:22:44,600 cured pork products there is. cured pork products there is.
422 00:22:44,800 00:22:49,600 It's not just about bacon, it's not just about prosciutto. Guanciale. It's not just about bacon, it's not just about prosciutto. Guanciale.
423 00:22:49,800 00:22:52,640 And then after that, we dress it with the glaze. And then after that, we dress it with the glaze.
424 00:22:52,840 00:22:55,000 Oh, look at that. Oh, look at that.
425 00:22:57,520 00:23:00,000 And there you go, the Duck Heart Torrija. And there you go, the Duck Heart Torrija.
426 00:23:00,200 00:23:01,560 Wow! Wow!
427 00:23:01,760 00:23:06,920 On this one plate are several of my favourite things in life. On this one plate are several of my favourite things in life.
428 00:23:07,120 00:23:09,880 Hasanah, I'm not even going to wait for a knife and fork Hasanah, I'm not even going to wait for a knife and fork
429 00:23:10,080 00:23:11,440 because you know what? because you know what?
430 00:23:11,640 00:23:12,920 Stuff it in your mouth. Stuff it in your mouth.
431 00:23:13,120 00:23:16,400 Bacon, duck hearts, pate, French toast - I'm in. Bacon, duck hearts, pate, French toast - I'm in.
432 00:23:20,640 00:23:22,680 Oh, man! Oh, man!
433 00:23:22,880 00:23:24,680 Where have you been all my life?! Where have you been all my life?!
434 00:23:24,880 00:23:27,120 This... This...
435 00:23:27,320 00:23:29,280 This is happiness on a plate. This is happiness on a plate.
436 00:23:29,480 00:23:32,280 To me, this is what Spanish food is all about. To me, this is what Spanish food is all about.
437 00:23:32,480 00:23:38,520 Really humble traditional origins, a real unapologetic use of flavour, Really humble traditional origins, a real unapologetic use of flavour,
438 00:23:38,720 00:23:43,200 but also just so elevated, so dynamic, so vibrant, so exciting. but also just so elevated, so dynamic, so vibrant, so exciting.
439 00:23:43,400 00:23:45,840 Thank you for enjoying it. Thank you for enjoying it.
440 00:23:46,040 00:23:49,240 Being immersed in the cosy surrounds of Anada, Being immersed in the cosy surrounds of Anada,
441 00:23:49,440 00:23:52,400 I've discovered a new appreciation for the flavours of Spain I've discovered a new appreciation for the flavours of Spain
442 00:23:52,600 00:23:54,440 and how the clever use of ingredients and how the clever use of ingredients
443 00:23:54,640 00:23:57,760 guarantees minimal waste and maximum deliciousness. guarantees minimal waste and maximum deliciousness.
444 00:23:57,960 00:24:01,560 Just time now to say adios to Maria, as dinner service begins. Just time now to say adios to Maria, as dinner service begins.
445 00:24:01,760 00:24:05,080 Wow! I've had the best day spending time with you guys in the kitchen. Wow! I've had the best day spending time with you guys in the kitchen.
446 00:24:05,280 00:24:09,040 Taking something and then interpreting it in your language Taking something and then interpreting it in your language
447 00:24:09,240 00:24:11,520 with your background and your skills - with your background and your skills -
448 00:24:11,720 00:24:15,240 it's so dynamic, it's so imaginative, it is so Spanish, it's so dynamic, it's so imaginative, it is so Spanish,
449 00:24:15,440 00:24:17,040 but at the same time, it's so you, but at the same time, it's so you,
450 00:24:17,240 00:24:20,240 and I think that that's a wonderful thing, so thank you so much. and I think that that's a wonderful thing, so thank you so much.
451 00:24:20,440 00:24:21,760 You're absolutely welcome, You're absolutely welcome,
452 00:24:21,960 00:24:23,640 however, I can't let you leave however, I can't let you leave
453 00:24:23,840 00:24:26,000 without having a true taste of Spain. without having a true taste of Spain.
454 00:24:26,200 00:24:29,240 Um, let's, uh, share a glass of sherry together. Um, let's, uh, share a glass of sherry together.
455 00:24:29,440 00:24:31,200 Salud. Salud. Salud. Salud.