1 00:00:02,080 --> 00:00:03,600 MAEVE O'MARA: Tonight on The Chefs' Line, 2 00:00:03,800 --> 00:00:05,960 the station chef from Lebanese restaurant Nour 3 00:00:06,160 --> 00:00:09,480 will take on our three remaining home cooks, 4 00:00:09,680 --> 00:00:12,520 who think they've got what it takes to beat her at her own game. 5 00:00:12,720 --> 00:00:15,840 With Jonathon not winning, now it's really, really getting personal. 6 00:00:16,040 --> 00:00:18,560 The challenge - to create their best version 7 00:00:18,760 --> 00:00:20,880 of the famous dessert baklawa. 8 00:00:21,080 --> 00:00:23,760 MARY: This technique is one that my mum taught me. 9 00:00:23,960 --> 00:00:25,360 LYN: The children love the syrup. 10 00:00:25,560 --> 00:00:27,600 MAYADA: I am very happy how this looks. 11 00:00:27,800 --> 00:00:29,840 Oh, yeah! Oh, yeah! 12 00:00:30,040 --> 00:00:31,720 It's the ultimate food fight to discover 13 00:00:31,920 --> 00:00:33,640 if delicious home-cooked meals... 14 00:00:33,840 --> 00:00:36,320 MELISSA LEONG: This is so pretty. This is love on a plate. 15 00:00:36,520 --> 00:00:39,040 DAN HONG: It's actually breathtaking, the presentation of the dish. 16 00:00:39,240 --> 00:00:41,880 ..can beat the refinement of a restaurant dish. 17 00:00:42,080 --> 00:00:47,000 A little restauranty finesse to the dish, but that was beautiful. 18 00:00:47,200 --> 00:00:50,320 Judged by executive chef Dan Hong, 19 00:00:50,520 --> 00:00:52,400 renowned chef Mark Olive 20 00:00:52,600 --> 00:00:54,920 and food writer Melissa Leong. 21 00:00:55,120 --> 00:00:57,000 So, let's cook! 22 00:00:57,200 --> 00:00:59,240 So, which home cook has what it takes 23 00:00:59,440 --> 00:01:02,160 to make it to the end of the chefs' line? 24 00:01:11,800 --> 00:01:16,560 Tonight, Lebanese week takes a step up for our remaining home cooks. 25 00:01:16,760 --> 00:01:18,040 Fattoush! 26 00:01:18,240 --> 00:01:20,160 Irish-Lebanese grandmother Lyn. 27 00:01:20,360 --> 00:01:22,560 I have THE biggest Lebanese family. 28 00:01:22,760 --> 00:01:26,040 Cooking, to me, it's an experience that brings people together. 29 00:01:26,240 --> 00:01:28,400 Full-time mum Mayada. 30 00:01:28,600 --> 00:01:32,880 What I love most about cooking is just being creative in the kitchen 31 00:01:33,080 --> 00:01:35,320 and experimenting with different ingredients. 32 00:01:35,520 --> 00:01:37,120 And teacher Mary. 33 00:01:37,320 --> 00:01:40,040 MARY: I love Lebanese food. It's just like me. 34 00:01:40,240 --> 00:01:42,000 It's crazy, over the top, 35 00:01:42,200 --> 00:01:44,040 comes in huge volumes, packs a punch, 36 00:01:44,240 --> 00:01:46,360 and very, very tasty. 37 00:01:46,560 --> 00:01:49,320 Our home cooks will take on the chef's line 38 00:01:49,520 --> 00:01:51,280 from renowned Lebanese restaurant Nour, 39 00:01:51,480 --> 00:01:53,640 who are led by executive chef Roy. 40 00:01:53,840 --> 00:01:56,320 Two duck all day, two prawn all day, one extra! 41 00:01:56,520 --> 00:01:59,960 His menu is an innovative approach to modern Lebanese food. 42 00:02:00,160 --> 00:02:01,600 They're ready. 43 00:02:03,160 --> 00:02:05,160 So much happening here! 44 00:02:05,360 --> 00:02:08,400 We got elements in the kitchen from Egypt, from Yemen, 45 00:02:08,600 --> 00:02:11,200 from Lebanon, from Jordan coming into one menu 46 00:02:11,400 --> 00:02:13,720 with Australian produce and some of Lebanese produce, 47 00:02:13,920 --> 00:02:15,960 and I think this is what we're doing. 48 00:02:16,160 --> 00:02:18,400 Nour has been open under a year 49 00:02:18,600 --> 00:02:22,040 and has already made a splash on the Sydney restaurant scene. 50 00:02:24,120 --> 00:02:25,880 That is wonderful. 51 00:02:27,360 --> 00:02:29,560 Welcome back to the Chef's Line, guys! 52 00:02:29,760 --> 00:02:32,880 Lyn, are you feeling like you want to reach the end of the line 53 00:02:33,080 --> 00:02:35,000 to cook against executive chef Roy? 54 00:02:35,200 --> 00:02:37,920 Totally. It would be, um, age against beauty. 55 00:02:38,120 --> 00:02:39,640 (ALL LAUGH) 56 00:02:39,840 --> 00:02:42,520 Executive Chef Roy, who's next in the line? 57 00:02:42,720 --> 00:02:44,040 Tonight, we've got Lily. 58 00:02:44,240 --> 00:02:46,160 She's only small, but she packs a punch, 59 00:02:46,360 --> 00:02:47,920 so you'd better bring your game on. 60 00:02:48,120 --> 00:02:50,160 ALL: Ooh! Oh, yeah! 61 00:02:50,360 --> 00:02:54,920 Station Chef Lily, it's time to step up and represent your restaurant. 62 00:02:55,120 --> 00:02:58,480 Lily. So, how are you feeling about this? 63 00:02:58,680 --> 00:03:00,800 Yeah, I feel, uh, a bit nervous, 64 00:03:01,000 --> 00:03:04,160 but I'll try my best to show that Asian can cook Lebanese food. 65 00:03:04,360 --> 00:03:05,880 (ALL LAUGH) 66 00:03:06,080 --> 00:03:11,240 Well, home cooks, tonight, you're going to be cooking baklava. 67 00:03:13,760 --> 00:03:17,320 In Lebanon, this adored pastry is known as baklawa. 68 00:03:17,520 --> 00:03:20,400 It's a layered sweet made of filo pastry, nuts 69 00:03:20,600 --> 00:03:22,840 and a sugar syrup scented with rosewater 70 00:03:23,040 --> 00:03:25,320 and sometimes orange blossom. 71 00:03:25,520 --> 00:03:27,960 Judging the best plate will be one of us, 72 00:03:28,160 --> 00:03:30,000 and tonight, that judge... 73 00:03:30,200 --> 00:03:31,480 ..is Melissa! 74 00:03:31,680 --> 00:03:35,640 Good luck, guys. I can't wait to see what you come up with. 75 00:03:35,840 --> 00:03:38,000 Melissa will taste and judge all the dishes 76 00:03:38,200 --> 00:03:41,760 without knowing whether it was plated by a home cook or by the restaurant. 77 00:03:41,960 --> 00:03:46,800 You have two hours to get the best baklava on the pass behind you. 78 00:03:47,000 --> 00:03:49,320 And I'm gonna get my Arabic on. 79 00:03:49,520 --> 00:03:51,840 Yalla! Which means, "Let's go!" 80 00:03:52,040 --> 00:03:53,760 (ALL LAUGH) 81 00:03:58,280 --> 00:04:00,680 MARY: After beating an apprentice chef, 82 00:04:00,880 --> 00:04:02,920 I'm feeling quite confident about baklawa. 83 00:04:03,960 --> 00:04:08,720 Every Easter, every Christmas, we make SO much baklawa in my family. 84 00:04:08,920 --> 00:04:12,280 So, the baklawa I'm making, I'm making two ways - 85 00:04:12,480 --> 00:04:13,760 one with walnuts 86 00:04:13,960 --> 00:04:15,840 and one with cashews, because I love cashews. 87 00:04:16,040 --> 00:04:17,760 My family say walnuts are traditional, 88 00:04:17,960 --> 00:04:20,880 but I do something a little bit more for me with the cashews. 89 00:04:21,080 --> 00:04:22,960 There are a fair few elements for baklawa. 90 00:04:23,160 --> 00:04:25,840 The first one is the atyr, which is the sugar syrup. 91 00:04:26,040 --> 00:04:30,120 The second one is the pastry layering. 92 00:04:30,320 --> 00:04:32,880 And the third is covering with butter, 93 00:04:33,080 --> 00:04:35,280 then baking, then pouring the atyr over it. 94 00:04:35,480 --> 00:04:38,160 With the atyr, I like rosewater. 95 00:04:38,360 --> 00:04:40,000 Then it's perfect. 96 00:04:42,120 --> 00:04:45,040 MAYADA: I'm making baklava with rose and orange syrup. 97 00:04:46,360 --> 00:04:50,080 I used to stand alongside my mum when I was about 10, 11 years old 98 00:04:50,280 --> 00:04:53,080 and she used to teach me how to cook. 99 00:04:53,280 --> 00:04:56,960 I was very interested in the way food came together. 100 00:04:57,160 --> 00:05:00,360 She'd always put rosewater AND rose syrup, 101 00:05:00,560 --> 00:05:04,600 so I added my own twist by adding the cinnamon stick and the saffron. 102 00:05:04,800 --> 00:05:08,280 I'm just gonna cook that for about 10 minutes and let it set. 103 00:05:08,480 --> 00:05:10,840 DAN HONG: And what do you have in this pot right here? 104 00:05:11,040 --> 00:05:12,600 I'm making clotted cream. 105 00:05:12,800 --> 00:05:14,920 You're making what, sorry? I'm making some clotted cream. 106 00:05:15,120 --> 00:05:16,440 Clotted cream! So, it's called ashta. 107 00:05:16,640 --> 00:05:19,880 But this is a quick way of making it using milk, vinegar, 108 00:05:20,080 --> 00:05:22,960 and just boil it and then it clots, and then you strain it. 109 00:05:23,160 --> 00:05:25,000 Almost like a fresh ricotta or something like that. 110 00:05:25,200 --> 00:05:26,480 Like a cheese. Yeah. That's right. 111 00:05:26,680 --> 00:05:28,040 But with this one, you add a bit of sugar 112 00:05:28,240 --> 00:05:29,520 just to give it a bit of sweetness. 113 00:05:29,720 --> 00:05:31,320 So, I'll leave you to it. Good luck. Thank you. 114 00:05:31,520 --> 00:05:33,200 Thanks, Mayada. Cheers. Thank you. 115 00:05:36,480 --> 00:05:39,120 My baklava is a little different. 116 00:05:39,320 --> 00:05:40,320 OK. 117 00:05:40,520 --> 00:05:44,520 I'm making baklava that's based on a semolina custard. 118 00:05:44,720 --> 00:05:47,120 It's a family recipe that I developed 119 00:05:47,320 --> 00:05:48,920 because the children, they loved custard 120 00:05:49,120 --> 00:05:50,720 and they loved this and they loved that, 121 00:05:50,920 --> 00:05:52,200 so I put it all together. 122 00:05:52,400 --> 00:05:54,600 So, I'll make the custard, I'll set it, 123 00:05:54,800 --> 00:05:58,200 and then I'll cut it into long cigar shapes and roll it. 124 00:05:58,400 --> 00:06:01,840 Once it starts to thicken, you must stand there 125 00:06:02,040 --> 00:06:04,960 and you just must go one direction, one direction, beating it. 126 00:06:05,160 --> 00:06:07,480 Because if you don't, it lumps, 127 00:06:07,680 --> 00:06:10,240 and then once it's lumpy, that's it - you have to start again. 128 00:06:12,240 --> 00:06:15,200 This is a time where I just... get to think. 129 00:06:15,400 --> 00:06:17,200 I can sit and have a little meditate. 130 00:06:17,400 --> 00:06:19,160 It's quite nice, actually. 131 00:06:21,600 --> 00:06:24,200 But if you put too much semolina, it's a brick. 132 00:06:24,400 --> 00:06:26,280 So it's got to be not too much, not too little. 133 00:06:26,480 --> 00:06:27,760 Beautiful. 134 00:06:27,960 --> 00:06:30,920 I've now got the custard ready and I've got to chill that. 135 00:06:32,800 --> 00:06:34,400 As our home cooks take on 136 00:06:34,600 --> 00:06:37,560 their traditional family versions of baklawa... 137 00:06:39,000 --> 00:06:41,560 ..the restaurant are deconstructing the idea 138 00:06:41,760 --> 00:06:44,560 and interpreting it in a very modern way. 139 00:06:44,760 --> 00:06:47,840 Today, I'm cooking Nour baklavas 140 00:06:48,040 --> 00:06:51,960 with sesame marshmallow and cashew nut ice-cream. 141 00:06:52,160 --> 00:06:54,800 I spend a lot of time to do desserts, so I'm very confident. 142 00:06:55,000 --> 00:06:56,520 My boyfriend said, "You should beat them. 143 00:06:56,720 --> 00:06:58,720 "You're too tough. You're a tough woman." 144 00:06:58,920 --> 00:07:00,880 So, I need more sweet. (LAUGHS) 145 00:07:01,080 --> 00:07:03,760 OK, first thing, I'm gonna do anglaise. 146 00:07:03,960 --> 00:07:06,760 The anglaise is the base of the ice-cream 147 00:07:06,960 --> 00:07:09,680 and needs to be cooled down before churning. 148 00:07:09,880 --> 00:07:11,680 ROY: Go, Lily, go, Lily, go. 149 00:07:12,960 --> 00:07:15,920 Look, when we do an ice-cream, usually you serve it overnight, 150 00:07:16,120 --> 00:07:20,080 so today, we're gonna use a couple of chef techniques... (CHUCKLES) 151 00:07:20,280 --> 00:07:24,040 ..and then serve it just before we're serving today. 152 00:07:24,240 --> 00:07:26,360 I just try to cool it down quick... 153 00:07:26,560 --> 00:07:28,800 Just checking if it's cooled down. 154 00:07:29,000 --> 00:07:30,720 Lily, put the ice-cream in the machine. 155 00:07:32,320 --> 00:07:33,760 She's not listening. 156 00:07:35,040 --> 00:07:36,720 ..and then mixed with nuts. 157 00:07:37,880 --> 00:07:39,960 Lily, did you check the probe on this? 158 00:07:41,000 --> 00:07:43,200 Lily, you checked the probe? Not yet. 159 00:07:44,840 --> 00:07:48,640 I think Lily, nine times out of ten, she's very focused, 160 00:07:48,840 --> 00:07:51,400 but she was a little bit under pressure. 161 00:07:51,600 --> 00:07:54,160 So, with the chef just watching on behind us... 162 00:07:54,360 --> 00:07:57,720 (LAUGHS) ..what's it like for you? 163 00:07:57,920 --> 00:07:59,400 Uh... 164 00:07:59,600 --> 00:08:01,480 Actually, I don't really care much. (CHUCKLES) 165 00:08:04,800 --> 00:08:07,360 MARY: There are a few elements of my baklawa. 166 00:08:07,560 --> 00:08:09,200 You've got filo pastry, 167 00:08:09,400 --> 00:08:12,160 a layer of crushed nuts and another layer of filo pastry. 168 00:08:12,360 --> 00:08:13,640 DAN HONG: Mary! Yeah! 169 00:08:13,840 --> 00:08:14,840 What's up? 170 00:08:15,040 --> 00:08:17,080 I'm getting ready to pour butter all over these bad boys. 171 00:08:17,280 --> 00:08:18,720 So, the walnuts are in there? Yes. 172 00:08:18,920 --> 00:08:20,520 That's ready to go? You're about to bake that? 173 00:08:20,720 --> 00:08:22,480 That's gonna go in. That's the first plate done. 174 00:08:22,680 --> 00:08:24,160 Easy! Easy! 175 00:08:25,720 --> 00:08:29,800 I've got my sugar syrup on. My next step is to put the baklava together. 176 00:08:33,760 --> 00:08:37,280 Mayada's baklawa is a traditional rolled style. 177 00:08:38,440 --> 00:08:41,360 It's a technique she taught herself. 178 00:08:42,840 --> 00:08:46,320 Wow, this looks incredible. Where did you learn how to do this? 179 00:08:46,520 --> 00:08:48,120 Um, just playing around in the kitchen, 180 00:08:48,320 --> 00:08:51,960 I sort of learnt how to do... this particular one. 181 00:08:52,160 --> 00:08:54,240 Yeah. And, um, tell me about your family. 182 00:08:54,440 --> 00:08:56,080 I'm one out of six girls. 183 00:08:56,280 --> 00:08:57,800 What?! (LAUGHS) 184 00:08:58,000 --> 00:09:01,400 So, I've got, um, five sisters and one brother. 185 00:09:01,600 --> 00:09:02,880 Wow. Yeah. 186 00:09:03,080 --> 00:09:05,480 We all cook and share our own recipes with each other. 187 00:09:05,680 --> 00:09:08,000 That's awesome. Who can plate the best, you know. 188 00:09:08,200 --> 00:09:11,240 I think I plate my food better, and they give me credit for that and... 189 00:09:11,440 --> 00:09:12,760 Can they do this as well? 190 00:09:12,960 --> 00:09:15,600 Um... no, they can't. (LAUGHS) Oh! 191 00:09:19,320 --> 00:09:21,400 I've just looked at some of these plates. 192 00:09:21,600 --> 00:09:24,000 They look absolutely incredible. 193 00:09:24,200 --> 00:09:27,920 MICHELLE: This is so pretty. This is love on a plate. 194 00:09:28,120 --> 00:09:30,840 The plate on the pass that impressed me the most 195 00:09:31,040 --> 00:09:33,320 is... this one. 196 00:09:39,080 --> 00:09:42,480 Guys, you have one hour until your plates have to be on that pass! 197 00:09:42,680 --> 00:09:46,680 With the four home cooks doing their traditional versions of baklawa... 198 00:09:46,880 --> 00:09:48,520 LYN: Got to work very quickly. 199 00:09:48,720 --> 00:09:51,320 ..and the restaurant taking a very modern approach... 200 00:09:53,880 --> 00:09:55,320 ..it will all come down to 201 00:09:55,520 --> 00:09:58,040 what blind-tasting judge Melissa is looking for. 202 00:09:58,240 --> 00:10:01,160 I love baklava! It's, like, one of my favourite desserts. 203 00:10:01,360 --> 00:10:05,960 The pastry needs to be crispy, not overly done, but still golden. 204 00:10:06,160 --> 00:10:07,440 You don't want it underdone either. 205 00:10:07,640 --> 00:10:09,200 You don't want soggy pastry. Who wants that? 206 00:10:09,400 --> 00:10:11,400 The nuts. The choice of nuts does affect the texture... 207 00:10:11,600 --> 00:10:13,680 Well, interesting you have the choice of nuts, 208 00:10:13,880 --> 00:10:15,880 because we've got one person doing walnuts, 209 00:10:16,080 --> 00:10:18,360 we've got another cook doing cashews. 210 00:10:18,560 --> 00:10:19,840 No way! A cashew baklava. 211 00:10:20,040 --> 00:10:21,640 I don't think I've ever had a cashew baklava. 212 00:10:21,840 --> 00:10:24,640 And we've got someone who's not even putting nuts 213 00:10:24,840 --> 00:10:26,120 inside their baklava at all. 214 00:10:26,320 --> 00:10:27,640 Well, it sounds like we've got 215 00:10:27,840 --> 00:10:30,280 anything but basic baklava happening today, 216 00:10:30,480 --> 00:10:34,040 so... I'm looking forward to seeing what's going on. 217 00:10:34,240 --> 00:10:36,120 (MIXER WHIRRS) 218 00:10:38,680 --> 00:10:41,120 LILY: I'm working on the marshmallow. 219 00:10:41,320 --> 00:10:44,120 It's like an Italian meringue with gelatine. 220 00:10:44,320 --> 00:10:46,360 With the marshmallow, it should taste 221 00:10:46,560 --> 00:10:50,040 a little bit cinnamon and sesame seed. 222 00:10:50,240 --> 00:10:52,640 It's good. It's nice and fluffy. 223 00:10:54,600 --> 00:10:56,280 ROY: That's good, Lily. Move on. 224 00:10:58,040 --> 00:11:01,760 And then I'm gonna make a filo pastry with cinnamon sugar. 225 00:11:01,960 --> 00:11:04,360 I brush butter on each layer 226 00:11:04,560 --> 00:11:06,120 and then sprinkle with cinnamon sugar. 227 00:11:06,320 --> 00:11:12,280 With the filo pastry, it should come out good and brown and crunchy. 228 00:11:15,680 --> 00:11:20,360 Mary is making two types of baklawa - a traditional walnut variety... 229 00:11:23,480 --> 00:11:27,280 ..and her own favourite, a cashew nut baklawa. 230 00:11:27,480 --> 00:11:29,840 MARY: This technique is one that my mum taught me. 231 00:11:30,040 --> 00:11:31,320 She doesn't do it often. 232 00:11:31,520 --> 00:11:35,160 It's only if she really wants to impress someone. It takes longer. 233 00:11:35,360 --> 00:11:37,600 Um, but I just love how these ones look. 234 00:11:37,800 --> 00:11:40,240 They're just so beautiful on a plate. 235 00:11:40,440 --> 00:11:42,480 The chopstick is a bit of an addition from me, 236 00:11:42,680 --> 00:11:44,240 and I thought I'd better use that 237 00:11:44,440 --> 00:11:46,120 rather than using the end of a wooden spoon 238 00:11:46,320 --> 00:11:47,840 that my mum made my brother saw off. 239 00:11:48,040 --> 00:11:49,760 Works a little bit better. 240 00:11:52,120 --> 00:11:54,960 LYN: I took my semolina custard out of the fridge. 241 00:11:55,160 --> 00:11:57,920 (GROANS) We've got a problem. 242 00:11:59,160 --> 00:12:00,600 I tried to flip it. 243 00:12:02,320 --> 00:12:04,200 Oh... (INHALES SHARPLY) 244 00:12:04,400 --> 00:12:06,280 It didn't work. 245 00:12:06,480 --> 00:12:08,960 About a third of it remained in the dish 246 00:12:09,160 --> 00:12:12,720 and I had the other two-thirds on my... on my, um, board. 247 00:12:12,920 --> 00:12:14,360 We'll work with it. 248 00:12:15,600 --> 00:12:18,240 And now we start the rolling. 249 00:12:18,440 --> 00:12:20,400 Doing the filo, we've got to make sure 250 00:12:20,600 --> 00:12:25,600 that the semolina, being a bit soft, will be contained within the filo. 251 00:12:25,800 --> 00:12:29,720 This could send me home if I don't get this bit right. 252 00:12:29,920 --> 00:12:31,480 Work very quickly! 253 00:12:36,560 --> 00:12:38,600 MARK OLIVE: OK, guys, you've got 15 minutes 254 00:12:38,800 --> 00:12:42,080 before we get your baklava on the pass, thank you. 255 00:12:43,240 --> 00:12:45,560 Lily. Your ice-cream might be done. Yep. 256 00:12:48,480 --> 00:12:49,840 ROY: Is it good? 257 00:12:50,040 --> 00:12:52,440 It's still runny. It's not churning. 258 00:12:52,640 --> 00:12:55,520 Unfortunately, yes, I have a little bit of trouble. 259 00:12:55,720 --> 00:12:58,040 MAN: I think it's frozen at the bottom. 260 00:12:59,280 --> 00:13:01,000 Do you want to move part of it to the other chamber 261 00:13:01,200 --> 00:13:02,480 and work both of them? 262 00:13:02,680 --> 00:13:05,520 Yeah, um, I was feeling a bit of pressure. 263 00:13:05,720 --> 00:13:07,800 Just don't put all of it in. 264 00:13:08,000 --> 00:13:12,280 I had to scoop it out and then I had to keep churning. 265 00:13:13,600 --> 00:13:15,040 That's it. 266 00:13:17,960 --> 00:13:19,240 (INHALES SHARPLY) 267 00:13:19,440 --> 00:13:23,080 I think that I may have overcooked the syrup. 268 00:13:23,280 --> 00:13:25,680 When I made my atyr, 269 00:13:25,880 --> 00:13:28,720 it's a tricky thing to do, because you need it to cool down completely 270 00:13:28,920 --> 00:13:30,200 before you know if it's right. 271 00:13:30,400 --> 00:13:32,800 When it cooled down, it was way too thick. 272 00:13:33,000 --> 00:13:35,920 So I'm just adding a little bit of water to thin it out. 273 00:13:36,120 --> 00:13:38,600 I added more rosewater to my atyr as well 274 00:13:38,800 --> 00:13:41,480 to make sure I'm still getting the flavour. 275 00:13:41,680 --> 00:13:43,120 I THINK it should be OK. 276 00:13:43,320 --> 00:13:46,240 There's no way to know for sure until it's 100% cool. 277 00:13:50,760 --> 00:13:54,040 MAYADA: I am very happy how this looks, 278 00:13:54,240 --> 00:13:56,320 because it's worked out perfectly. 279 00:13:56,520 --> 00:13:59,000 And because I put it in and made it earlier, 280 00:13:59,200 --> 00:14:01,600 it took it's time cooking and now it's nice and crispy. 281 00:14:01,800 --> 00:14:03,920 The baklava will soak up the sugar syrup, 282 00:14:04,120 --> 00:14:08,200 and then that's what's gonna make it sticky and sweet to eat. 283 00:14:08,400 --> 00:14:11,760 If, you know, you don't soak it long enough 284 00:14:11,960 --> 00:14:14,040 and if you don't put enough syrup, 285 00:14:14,240 --> 00:14:15,800 it will come out dry. 286 00:14:16,000 --> 00:14:18,800 So, that's a bit concerning for me tonight. 287 00:14:20,400 --> 00:14:21,640 MAN: Just lift up... 288 00:14:21,840 --> 00:14:24,760 Yeah! Oh, yeah! ROY: Oh, yeah! Oh, yeah! 289 00:14:24,960 --> 00:14:26,240 (LILY SIGHS) 290 00:14:26,440 --> 00:14:28,400 Now, look after your ice-cream and you're done. 291 00:14:28,600 --> 00:14:29,880 Is it good? 292 00:14:30,080 --> 00:14:31,480 Is it good? Yep. 293 00:14:31,680 --> 00:14:33,480 Hallelujah. 294 00:14:38,960 --> 00:14:41,320 The whole idea is when you put that spoon in your mouth, 295 00:14:41,520 --> 00:14:44,200 you need to take the texture of the nuts, 296 00:14:44,400 --> 00:14:45,840 you have to have that crispy filo - 297 00:14:46,040 --> 00:14:49,600 all of those things come together to one big baklava. 298 00:14:49,800 --> 00:14:54,760 It's not as any other traditional Lebanese restaurant that you go to. 299 00:14:54,960 --> 00:14:56,320 LYN: Right. 300 00:14:56,520 --> 00:14:58,160 See, it is baklava. 301 00:14:58,360 --> 00:15:01,920 It's just that I've twisted it a little bit for my family. 302 00:15:02,120 --> 00:15:06,040 A lot of the time, I make this sort of thing with my grandchildren 303 00:15:06,240 --> 00:15:07,560 and they go berserk, 304 00:15:07,760 --> 00:15:09,040 so I've got to have one plate for them 305 00:15:09,240 --> 00:15:11,600 and one plate that we're actually gonna use. (CHUCKLES) 306 00:15:15,040 --> 00:15:17,120 We make SO much baklawa in my family. 307 00:15:17,320 --> 00:15:18,840 I made it two ways. 308 00:15:19,040 --> 00:15:20,960 I mean, if I just plated up one baklawa, 309 00:15:21,160 --> 00:15:23,760 even if it was the most delicious baklawa in the world, 310 00:15:23,960 --> 00:15:28,040 I think it might not be enough up against Lily the station chef. 311 00:15:32,560 --> 00:15:35,280 MAYADA: So, I've made my baklava circles 312 00:15:35,480 --> 00:15:38,520 and I've baked them with the ashta, my clotted cream. 313 00:15:38,720 --> 00:15:44,680 There's some pistachios and pecans, and I've charred them. 314 00:15:44,880 --> 00:15:48,320 Adding the roses, the dried roses I've got here, and the saffron. 315 00:15:48,520 --> 00:15:50,920 DAN HONG: I've just looked at some of this plates. 316 00:15:51,120 --> 00:15:52,760 They look absolutely incredible! 317 00:15:52,960 --> 00:15:56,720 You have one minute to get your plate onto the pass! 318 00:16:02,160 --> 00:16:03,960 And now the last plate. 319 00:16:04,160 --> 00:16:05,960 Awesome. 320 00:16:06,160 --> 00:16:07,680 Well done, guys. (APPLAUSE) 321 00:16:07,880 --> 00:16:09,640 The plates look absolutely amazing. 322 00:16:10,800 --> 00:16:13,360 It was pretty nerve-racking, you know, competing against a chef, 323 00:16:13,560 --> 00:16:15,440 but I'm very proud of myself. 324 00:16:15,640 --> 00:16:18,120 I mean, I'm proud of what I love, and that's cooking. 325 00:16:18,320 --> 00:16:21,400 So... we'll just see how we go. 326 00:16:28,240 --> 00:16:30,960 Station chef Lily and all home cooks 327 00:16:31,160 --> 00:16:34,880 have just made their best versions of Lebanese baklawa. 328 00:16:37,440 --> 00:16:40,520 And now blind-tasting judge Melissa will taste them all 329 00:16:40,720 --> 00:16:44,400 without knowing which was cooked by the restaurant or our home cooks. 330 00:16:44,600 --> 00:16:45,880 Wow! 331 00:16:46,080 --> 00:16:49,120 You missed an absolutely epic baklava cook off. 332 00:16:49,320 --> 00:16:51,200 Seriously. Check out the plates! 333 00:16:53,000 --> 00:16:59,120 This is a baklawa with cashew nut ice-cream and marshmallow. 334 00:16:59,320 --> 00:17:03,920 I have to say, look, it doesn't look like baklawa, 335 00:17:04,120 --> 00:17:07,680 but the geometric shapes - you've got the squares of the marshmallow 336 00:17:07,880 --> 00:17:10,640 and the little triangles of filo pastry. 337 00:17:10,840 --> 00:17:15,080 It does have a little restauranty finesse to the dish. 338 00:17:15,280 --> 00:17:16,960 It... it's gorgeous. 339 00:17:25,440 --> 00:17:27,080 Mmmm! 340 00:17:27,280 --> 00:17:28,640 The flavours are really beautiful. 341 00:17:28,840 --> 00:17:30,240 It's not bathing in the syrup, 342 00:17:30,440 --> 00:17:33,240 but you still get that beautiful aroma, you know, 343 00:17:33,440 --> 00:17:35,720 of that orange blossom and the sugar syrup. 344 00:17:35,920 --> 00:17:38,240 You have the crunchy nuttiness, 345 00:17:38,440 --> 00:17:41,000 but, you know, here we're seeing it as an ice-cream component. 346 00:17:41,200 --> 00:17:43,480 And then you've got this completely unexpected component 347 00:17:43,680 --> 00:17:44,960 in the marshmallow. 348 00:17:45,160 --> 00:17:47,080 I mean, who doesn't love a marshmallow? 349 00:17:47,280 --> 00:17:50,160 I would have expected a little bit more saltiness. 350 00:17:50,360 --> 00:17:52,640 You can definitely feel the sugar still on the palate. 351 00:17:52,840 --> 00:17:54,640 But that was beautiful. 352 00:17:54,840 --> 00:17:57,560 Melissa, this is baklawa two ways - 353 00:17:57,760 --> 00:18:02,120 you have traditional walnut and then we have the cashew baklawa. 354 00:18:02,320 --> 00:18:03,600 Hmmm. 355 00:18:03,800 --> 00:18:06,800 I'm seeing two very classic Lebanese baklawa shapes. 356 00:18:07,000 --> 00:18:10,600 I really want to dive in, so... I think I'm going to. 357 00:18:11,640 --> 00:18:13,280 (CRUNCH!) Ooh. 358 00:18:13,480 --> 00:18:14,760 Oh, that's a nice sound. 359 00:18:14,960 --> 00:18:16,240 Yeah. That crunch. 360 00:18:16,440 --> 00:18:18,400 You want that sound. You do. 361 00:18:18,600 --> 00:18:19,920 The crunch is priceless. 362 00:18:20,120 --> 00:18:22,920 I love the flavour. I don't think that it's too sweet. 363 00:18:24,800 --> 00:18:29,000 So, that's the second one. That's the cashew baklava in cigar form. 364 00:18:29,200 --> 00:18:32,640 I think she was ready to bust a move there. (LAUGHS) 365 00:18:32,840 --> 00:18:36,800 As much as cashew is a less common nut to use, 366 00:18:37,000 --> 00:18:38,320 it still works really well. 367 00:18:38,520 --> 00:18:41,040 Gonna taste a little bit of the syrup on its own. 368 00:18:42,680 --> 00:18:44,720 At first, I didn't notice it so much, 369 00:18:44,920 --> 00:18:48,760 but when you taste that syrup on its own, it's extremely fragrant. 370 00:18:48,960 --> 00:18:51,480 I think... maybe too fragrant? 371 00:18:53,920 --> 00:18:57,680 This is the baklawa filled with a semolina custard. 372 00:18:58,840 --> 00:19:02,160 From a presentation standpoint, it is beautiful. 373 00:19:02,360 --> 00:19:03,800 It's a bold move. 374 00:19:07,640 --> 00:19:09,960 That's looking... promising. 375 00:19:19,040 --> 00:19:21,880 I'm really impressed with the flavours in this plate. 376 00:19:22,080 --> 00:19:25,000 I would eat this as a dessert at a dinner party 377 00:19:25,200 --> 00:19:27,160 and be really, you know, quite happy with it. 378 00:19:27,360 --> 00:19:28,680 It is actually really interesting 379 00:19:28,880 --> 00:19:32,240 that they did work in another well-known Lebanese flavour profile 380 00:19:32,440 --> 00:19:33,800 with the semolina custard. 381 00:19:34,000 --> 00:19:36,360 What I didn't love as much is 382 00:19:36,560 --> 00:19:39,760 having the custard through the filo has made the filo 383 00:19:39,960 --> 00:19:41,520 less crunchy than it should. 384 00:19:41,720 --> 00:19:45,200 I want to hear crunch. Unfortunately I'm not really getting that as much. 385 00:19:45,400 --> 00:19:49,520 It's a bold move, but not sure if it's paid off for me. 386 00:19:49,720 --> 00:19:54,280 This is baklava with a rose and orange syrup. 387 00:19:54,480 --> 00:19:57,760 This is SO pretty. This is love on a plate. Look at it. 388 00:19:57,960 --> 00:20:00,800 It's actually pretty breathtaking, the presentation of the dish. 389 00:20:01,000 --> 00:20:03,240 If you notice, there's this cream there - 390 00:20:03,440 --> 00:20:06,280 it's a Middle Eastern curd called ashta. 391 00:20:06,480 --> 00:20:08,080 I love ashta! 392 00:20:09,160 --> 00:20:10,600 (CRUNCH!) 393 00:20:11,960 --> 00:20:13,440 (CRUNCH!) 394 00:20:17,360 --> 00:20:19,280 That's some crispy pastry. 395 00:20:19,480 --> 00:20:22,600 The texture was a little bit too crunchy. 396 00:20:22,800 --> 00:20:25,120 These layers are so tightly packed. 397 00:20:25,320 --> 00:20:28,680 Perhaps not enough butter or oil in the pan when this was being cooked. 398 00:20:28,880 --> 00:20:32,840 Maybe almost a little bit biscuity. It does let it down a little bit. 399 00:20:33,040 --> 00:20:36,840 So, Mel, you've got three home cooks plus the station chef, Lily, 400 00:20:37,040 --> 00:20:39,520 so you've got a massive decision on your hands. 401 00:20:39,720 --> 00:20:41,160 I really do. 402 00:20:46,120 --> 00:20:48,800 Our home cooks have put their family heritage on display 403 00:20:49,000 --> 00:20:51,600 with their version of baklawa tonight. 404 00:20:51,800 --> 00:20:54,960 Now it's up to judge Melissa to decide if it's enough 405 00:20:55,160 --> 00:20:59,520 to beat the modern flair of station chef Lily from restaurant Nour. 406 00:20:59,720 --> 00:21:03,680 Guys, we saw some amazing plates of baklawa on the pass tonight, 407 00:21:03,880 --> 00:21:05,920 ranging from, you know, the traditional 408 00:21:06,120 --> 00:21:09,960 to, shall I say, avant-garde versions of baklawa. 409 00:21:10,160 --> 00:21:13,280 They were all pretty outstanding. 410 00:21:13,480 --> 00:21:15,480 OK, home chefs, how do you think you went? 411 00:21:15,680 --> 00:21:16,960 Mary? 412 00:21:17,160 --> 00:21:20,880 I'm pleased with what I created, but looking at what else is on offer, 413 00:21:21,080 --> 00:21:22,600 I'm not gonna lie, I'm pretty nervous. 414 00:21:22,800 --> 00:21:24,440 MELISSA LEONG: Mmm! 415 00:21:24,640 --> 00:21:27,840 Station Chef Lily? Um, a bit challenging for me. 416 00:21:28,040 --> 00:21:30,720 But I'm happy that I put everything on the plate. 417 00:21:30,920 --> 00:21:32,440 And, Roy, how do you think she went? 418 00:21:32,640 --> 00:21:35,040 There was a couple of moments when she doubt herself, 419 00:21:35,240 --> 00:21:38,080 but in the end, she put six beautiful elements on the plate 420 00:21:38,280 --> 00:21:40,560 and the message was heard, I think. 421 00:21:40,760 --> 00:21:43,400 So, Mel, you've tasted four amazing dishes. 422 00:21:43,600 --> 00:21:47,920 This evening, the plate on the pass that impressed me the most is... 423 00:21:52,000 --> 00:21:53,400 ..this one. 424 00:21:53,600 --> 00:21:58,120 Station Chef Lily, that's your baklava with cashew nut ice-cream! 425 00:21:58,320 --> 00:22:00,680 ROY: Well done, Lily! (APPLAUSE) 426 00:22:02,880 --> 00:22:06,000 Congratulations! Lily, you look genuinely shocked! 427 00:22:06,200 --> 00:22:08,080 I couldn't believe it. It's unbelievable. 428 00:22:08,280 --> 00:22:09,600 What an amazing job. 429 00:22:09,800 --> 00:22:11,640 These are not easy elements to put on the plate. 430 00:22:11,840 --> 00:22:13,360 It looked gorgeous. 431 00:22:13,560 --> 00:22:18,000 Texture, flavour, balance - everything was just so on point. 432 00:22:18,200 --> 00:22:19,720 (APPLAUSE) 433 00:22:19,920 --> 00:22:21,840 DAN HONG: Well done! 434 00:22:24,200 --> 00:22:26,160 Roy, what do you reckon? 435 00:22:26,360 --> 00:22:28,160 I'm proud. That's what I reckon. 436 00:22:28,360 --> 00:22:32,000 I think she did a fantastic job today. I'm very, very happy. 437 00:22:32,200 --> 00:22:35,280 Now it's that tough time where I have to ask you, 438 00:22:35,480 --> 00:22:40,000 what plate on the pass did not live up to your expectations? 439 00:22:40,200 --> 00:22:41,880 For me, that dish is... 440 00:22:44,080 --> 00:22:45,760 ..this one. 441 00:22:45,960 --> 00:22:48,680 (MARY AND LYN MURMUR SYMPATHETICALLY) 442 00:22:48,880 --> 00:22:52,720 So sorry, Mayada. That's your baklava with rose and orange syrup. 443 00:22:52,920 --> 00:22:56,840 All of the elements for a total winner, a total rock star plate 444 00:22:57,040 --> 00:22:58,320 were all there, 445 00:22:58,520 --> 00:23:01,240 but for me, it was just a little bit biscuity. 446 00:23:01,440 --> 00:23:03,880 It really was extremely impressive. 447 00:23:04,080 --> 00:23:05,840 MAYADA: Yeah, I'm very proud, actually. 448 00:23:06,040 --> 00:23:08,240 I'm very proud I even reached this far. 449 00:23:08,440 --> 00:23:11,040 Anyone can do anything if you just put yourself out there. 450 00:23:11,240 --> 00:23:15,200 I think it's well and truly proven that Vietnamese can cook Lebanese! 451 00:23:15,400 --> 00:23:17,200 Congratulations, Station Chef Lily! (APPLAUSE) 452 00:23:17,400 --> 00:23:18,840 Well done! 453 00:23:21,840 --> 00:23:22,960 Next time... 454 00:23:23,160 --> 00:23:24,480 Fattoush? Easy! 455 00:23:24,680 --> 00:23:27,440 LYN: I know just about everything about Lebanese cooking. 456 00:23:27,640 --> 00:23:29,000 Might have some competition here. 457 00:23:29,200 --> 00:23:30,920 Teach a young fella like you a few tricks! 458 00:23:31,120 --> 00:23:33,880 If cooking is being a rock star, then maybe I'm the drummer. 459 00:23:34,080 --> 00:23:36,960 MARK OLIVE: It's a modern take on the traditional fattoush, 460 00:23:37,160 --> 00:23:38,680 but have they gone too far? 461 00:23:38,880 --> 00:23:42,120 And later in the week, you think you know Lebanese food, 462 00:23:42,320 --> 00:23:45,360 but just wait till you step into the kitchen of restaurant Nour. 463 00:23:45,560 --> 00:23:48,360 Ooh, wow! Look at that! That is so delicious. 464 00:23:48,560 --> 00:23:50,840 Can't even put it into words. Incredible.