1 00:00:01,080 --> 00:00:03,319 MAEVE O'MEARA: It's Middle Eastern week on The Chefs' Line... 2 00:00:03,520 --> 00:00:04,799 Now the nervous wait. 3 00:00:05,000 --> 00:00:07,480 ..and tonight, we're cooking sweet pastry desserts... 4 00:00:07,679 --> 00:00:09,560 I hope it tastes good. 5 00:00:09,759 --> 00:00:13,439 ..crispy pastry with nuts, spices or cheese 6 00:00:13,640 --> 00:00:15,960 drenched in sugar-based syrups. 7 00:00:16,160 --> 00:00:17,800 It's a case of the sweeter, the better. 8 00:00:18,000 --> 00:00:19,280 (SIZZLING) 9 00:00:19,480 --> 00:00:21,239 WOMAN: Hear that sizzle? That's the good stuff. 10 00:00:21,440 --> 00:00:23,960 Some of Australia's best home cooks 11 00:00:24,160 --> 00:00:26,719 will be putting their culinary skills to the test 12 00:00:26,920 --> 00:00:28,559 against hatted Middle Eastern restaurant 13 00:00:28,760 --> 00:00:30,559 Kepos Street Kitchen. 14 00:00:30,760 --> 00:00:32,920 MAN: We can all understand delicious food. 15 00:00:33,119 --> 00:00:36,039 And tonight, our home cooks are facing the second stop 16 00:00:36,240 --> 00:00:39,000 in their chefs' line - station chef Sujan. 17 00:00:39,200 --> 00:00:41,159 BOTH: (CHANT) Sujan! Sujan! Sujan! 18 00:00:41,359 --> 00:00:43,240 As the week progresses, 19 00:00:43,439 --> 00:00:45,600 the competition will escalate in difficulty, 20 00:00:45,799 --> 00:00:47,719 from the apprentice, all the way... 21 00:00:47,920 --> 00:00:50,359 BOTH: Go, Chef! Go, Chef! 22 00:00:50,560 --> 00:00:52,960 ..to the head chef. 23 00:00:53,159 --> 00:00:57,159 Which sweet pastry dessert will win them the chance 24 00:00:57,359 --> 00:01:01,079 to reach the end of The Chefs' Line? 25 00:01:08,000 --> 00:01:10,680 It's Middle Eastern week in The Chefs' Line kitchen, 26 00:01:10,879 --> 00:01:15,039 and tonight, top restaurant Kepos Street Kitchen are back! 27 00:01:15,239 --> 00:01:17,200 (CHEERING AND APPLAUSE) 28 00:01:19,239 --> 00:01:22,920 It's one-nil to the home cooks so far. 29 00:01:23,120 --> 00:01:25,719 Head Chef Michael, it's sweet pastry tonight. 30 00:01:25,920 --> 00:01:27,359 Have you got a winning dish? 31 00:01:27,560 --> 00:01:32,120 I would love to think that we do. Fantastic. 32 00:01:32,359 --> 00:01:35,520 OK, Dan, Middle Eastern sweet pastry. So, what's it all about? 33 00:01:35,719 --> 00:01:37,680 They come in many varieties, 34 00:01:37,879 --> 00:01:42,120 but usually feature a pastry base with nuts, spices, 35 00:01:42,319 --> 00:01:44,680 and sweet sugary syrup. 36 00:01:44,879 --> 00:01:47,400 Head Chef Michael, who's up next? 37 00:01:47,599 --> 00:01:48,920 We've got Sujan tonight. 38 00:01:49,120 --> 00:01:51,799 MELISSA LEONG: Hi, Station Chef Sujan. Hello. 39 00:01:52,000 --> 00:01:53,799 We've already seen these home cooks in action, 40 00:01:54,000 --> 00:01:55,640 so you know they won't be easy to beat tonight. 41 00:01:55,840 --> 00:01:57,120 Absolutely. 42 00:01:57,319 --> 00:01:58,599 They are very talented ladies, 43 00:01:58,799 --> 00:02:02,000 so it's going to be very competitive tonight I think, yeah. 44 00:02:02,200 --> 00:02:03,560 Well said. Thank you. 45 00:02:03,760 --> 00:02:05,200 DAN HONG: Take your bench. 46 00:02:06,920 --> 00:02:09,879 And tonight's blind judge will be... Mark. 47 00:02:10,080 --> 00:02:11,599 Ooh! 48 00:02:11,800 --> 00:02:14,840 He'll be out the back with no idea who's cooking what. 49 00:02:15,039 --> 00:02:17,280 You had me at "sweet, sugary syrups". 50 00:02:17,479 --> 00:02:19,159 Good luck, everyone! SUJAN: Thank you. 51 00:02:23,479 --> 00:02:27,400 Station Chef Sujan, home cooks, you have 45 minutes 52 00:02:27,599 --> 00:02:31,280 to get your best Middle Eastern sweet pastries up on the pass. 53 00:02:31,479 --> 00:02:34,000 Ready? Let's cook! 54 00:02:38,560 --> 00:02:40,680 SARA: I'll just get you going. 55 00:02:44,079 --> 00:02:47,840 This is where the magic happens. (LAUGHS) 56 00:02:48,039 --> 00:02:50,159 This is the good stuff. 57 00:02:51,879 --> 00:02:54,759 Middle Eastern desserts. Oh, I'm so excited! 58 00:02:54,960 --> 00:02:56,599 Let's talk about the pastry for a sec 59 00:02:56,800 --> 00:02:59,079 because we know that Mark's a sucker for a really good pastry. 60 00:02:59,280 --> 00:03:00,560 Yes. 61 00:03:00,759 --> 00:03:03,240 Two different types of pastries, which is the filo pastry... 62 00:03:03,439 --> 00:03:05,120 Yeah. ..and the kataifi pastry. 63 00:03:05,360 --> 00:03:06,879 Kataifi, which is like shredded filo. Yes. 64 00:03:07,120 --> 00:03:10,199 Yeah. The pastry's always really crunchy and crispy. Mm. 65 00:03:10,400 --> 00:03:11,680 They're all about the texture, 66 00:03:11,879 --> 00:03:13,560 and then that's matched with things like nuts 67 00:03:13,759 --> 00:03:15,680 and then stickiness from dates and syrup. 68 00:03:15,879 --> 00:03:17,639 Yum. Delicious. 69 00:03:19,800 --> 00:03:24,479 OK, now crank it to about 190. Beautiful. 70 00:03:24,680 --> 00:03:27,360 Now, time for the layering. 71 00:03:27,560 --> 00:03:31,920 Tonight, I am cooking pistachio cream-filled baklava. 72 00:03:32,120 --> 00:03:35,800 So, the recipe is basically taking a traditional baklava, 73 00:03:36,000 --> 00:03:38,960 but then adding pistachios and macadamia, 74 00:03:39,159 --> 00:03:42,920 and then adding cream because I'm a bit cream-obsessed, 75 00:03:43,120 --> 00:03:45,319 so this is to add my spin on it. 76 00:03:45,520 --> 00:03:50,879 My family says my food is different, so, for me, it's about 77 00:03:51,079 --> 00:03:54,840 when I combine probably what my grandmother taught me 78 00:03:55,039 --> 00:03:58,000 and what my mother taught me, and then make it my own. 79 00:03:59,520 --> 00:04:02,400 So, I start by layering layers of filo. 80 00:04:02,599 --> 00:04:05,240 So, I normally do about five or six sheets as the base 81 00:04:05,439 --> 00:04:08,719 and then put lots of ghee in between each sheet. 82 00:04:08,919 --> 00:04:12,000 Then I sprinkle down some pistachios 83 00:04:12,199 --> 00:04:16,040 with macadamias, sugar and nutmeg, and a touch of cinnamon 84 00:04:16,240 --> 00:04:18,560 to kind of bring that sort of earthy, 85 00:04:18,759 --> 00:04:20,560 nutty and herbally flavour. 86 00:04:20,759 --> 00:04:22,360 Just an extra bit of butter. 87 00:04:22,560 --> 00:04:26,000 I've never had a baklava with cream before. 88 00:04:26,199 --> 00:04:28,240 Are you putting it, like, in the middle, or what? 89 00:04:28,439 --> 00:04:30,720 Yeah, so, what I'm doing is, instead of spending five hours 90 00:04:30,920 --> 00:04:32,199 baking a baklava, 91 00:04:32,399 --> 00:04:34,120 I'm going to be baking it in thinner sheets... 92 00:04:34,319 --> 00:04:35,600 Yeah. 93 00:04:35,800 --> 00:04:37,240 ..and then I'm going to be stacking it 94 00:04:37,439 --> 00:04:38,720 with pistachio cream in between, 95 00:04:38,920 --> 00:04:41,120 so kind of like a layered sandwich baklava. 96 00:04:41,319 --> 00:04:42,959 So, that goes straight into the oven. 97 00:04:43,159 --> 00:04:45,120 It should take about 20 minutes 98 00:04:45,319 --> 00:04:48,079 on a medium to high heat till it crisps up, 99 00:04:48,279 --> 00:04:51,120 and then I've got to get straight on to my pistachio cream. 100 00:04:51,319 --> 00:04:52,840 Into the oven. 101 00:04:57,480 --> 00:04:59,000 There we go. 102 00:05:03,199 --> 00:05:04,839 SIMA: I'm making tel kadayif. 103 00:05:05,040 --> 00:05:07,000 It's my most requested dish. 104 00:05:07,199 --> 00:05:11,160 It's been passed down from my, you know, grandmother. 105 00:05:11,360 --> 00:05:13,079 Everyone wants it. 106 00:05:13,279 --> 00:05:15,240 This is shredded pastry 107 00:05:15,439 --> 00:05:17,480 which I'm actually separating at the moment, 108 00:05:17,680 --> 00:05:20,639 and then we're going to coat it in beautiful organic butter. 109 00:05:20,839 --> 00:05:24,120 And inside this magical, crusty pastry, 110 00:05:24,319 --> 00:05:27,319 I've got mozzarella, ricotta, some cream. 111 00:05:27,519 --> 00:05:30,279 And then I've got a bit of sugar, a bit of vanilla, 112 00:05:30,480 --> 00:05:32,079 and that's going to be my filling. 113 00:05:32,279 --> 00:05:34,480 And then it's going to be topped with more pastry and baked. 114 00:05:34,680 --> 00:05:37,240 When it comes out, we'll drench it in syrup. 115 00:05:37,439 --> 00:05:42,279 I love cooking because it makes me feel home. 116 00:05:42,480 --> 00:05:44,480 This is home. I've come home from work. 117 00:05:44,680 --> 00:05:47,920 The smell, it invigorates me, it excites me. 118 00:05:48,120 --> 00:05:50,639 I'm happy now. It's my happy place. 119 00:05:50,840 --> 00:05:55,120 Sima, you're making tel kadayif? Tel kadayif, yeah. 120 00:05:55,319 --> 00:05:58,120 I love how you're studding those bits of cheese 121 00:05:58,319 --> 00:05:59,879 in and around the ricotta. 122 00:06:00,079 --> 00:06:03,160 Hopefully, it'll be nice and gooey. That's what we want. 123 00:06:03,360 --> 00:06:06,240 And the kataifi pastry, is that just coated in...? 124 00:06:06,439 --> 00:06:08,240 Butter. In butter. Wow! 125 00:06:08,439 --> 00:06:11,040 Butter. It's rich. Oh, fantastic. 126 00:06:11,240 --> 00:06:13,439 And do you make this recipe often? All the time. 127 00:06:13,639 --> 00:06:15,639 OK. So, you're under control now. All the time. 128 00:06:15,839 --> 00:06:17,120 I'm in my element. I'm in my element. 129 00:06:17,360 --> 00:06:19,120 Really? Yeah, I'm good. I'm happy. OK. 130 00:06:19,319 --> 00:06:20,639 And is it going in the oven right now? 131 00:06:20,839 --> 00:06:22,360 Right now. How long does it take to bake? 132 00:06:22,560 --> 00:06:23,839 About half an hour. You know what? 133 00:06:24,040 --> 00:06:25,360 You've got exactly half an hour left, 134 00:06:25,560 --> 00:06:26,839 so fingers crossed. 135 00:06:27,040 --> 00:06:28,639 Good luck. Yeah, thank you. 136 00:06:30,600 --> 00:06:32,159 It's going to be tough tonight. 137 00:06:32,360 --> 00:06:36,360 It's not easy to compete against Grandmother's recipe. 138 00:06:36,560 --> 00:06:39,199 Yeah, definitely not easy. 139 00:06:41,279 --> 00:06:43,159 Tonight, I'm making ranginak. 140 00:06:43,360 --> 00:06:45,040 Every now and then, I cook it for the people 141 00:06:45,240 --> 00:06:48,000 who come to my place to have dinner. 142 00:06:48,199 --> 00:06:51,480 This is a pastry, even though it doesn't look like a pastry. 143 00:06:51,680 --> 00:06:54,560 The first layer is the flour, which is fried with butter 144 00:06:54,759 --> 00:06:59,000 and saffron, cinnamon and cardamom. 145 00:06:59,199 --> 00:07:00,600 I am... 146 00:07:00,800 --> 00:07:03,360 We believe that flour itself has some smelling, 147 00:07:03,560 --> 00:07:06,160 which is a taste of raw flour, 148 00:07:06,360 --> 00:07:08,279 which we don't like that much in a dessert, 149 00:07:08,480 --> 00:07:10,519 so we fry the flour without anything else. 150 00:07:10,720 --> 00:07:12,800 And then, when that smell is gone, 151 00:07:13,000 --> 00:07:16,160 I add the butter to it and the other ingredients one by one. 152 00:07:18,079 --> 00:07:21,000 I am an asylum seeker and I came to this country five years ago. 153 00:07:21,199 --> 00:07:23,040 I know many other asylum seekers. 154 00:07:23,240 --> 00:07:25,920 They don't have a good picture in the community, 155 00:07:26,120 --> 00:07:27,839 so one of the reasons I'm here, 156 00:07:28,040 --> 00:07:30,120 I want to prove that we are simple people like you. 157 00:07:30,319 --> 00:07:33,319 There is no difference. We eat and we cook like you. 158 00:07:35,759 --> 00:07:38,879 That really smells delicious. 159 00:07:39,079 --> 00:07:41,120 And what is it you're serving it with? 160 00:07:41,319 --> 00:07:43,879 It's date. Date paste. Oh, yum! 161 00:07:45,079 --> 00:07:47,800 (SNIFFS) And the saffron, you can smell it. 162 00:07:52,840 --> 00:07:56,600 With restaurant Kepos Street Kitchen down one-nil, 163 00:07:56,800 --> 00:07:59,560 tonight, the pressure is on station chef Sujan 164 00:07:59,759 --> 00:08:02,519 to deliver a winning dish. 165 00:08:02,720 --> 00:08:06,759 My station chef Sujan, his weakest link is desserts, 166 00:08:06,959 --> 00:08:09,720 and he's been allocated the dessert challenge, 167 00:08:09,920 --> 00:08:15,079 so we're really looking forward to see how he handles that. 168 00:08:15,279 --> 00:08:19,079 Tonight, I'm making kanafeh pastry with apple tea. 169 00:08:19,279 --> 00:08:22,079 To make apple tea, I'm boiling the water with dried apple, 170 00:08:22,279 --> 00:08:24,519 cinnamon, star-anise and a bit of cloves. 171 00:08:25,759 --> 00:08:28,000 Now my apple tea is on the stove, 172 00:08:28,199 --> 00:08:30,079 I now start to make my kataifi noodles. 173 00:08:31,759 --> 00:08:33,720 In my pastry tonight, I'm using two kinds of cheese - 174 00:08:33,919 --> 00:08:36,919 that's haloumi and fior di latte. 175 00:08:37,120 --> 00:08:39,039 The fior di latte is a bit softer, 176 00:08:39,240 --> 00:08:41,159 so it gives a nice texture to my pastry, 177 00:08:41,360 --> 00:08:43,480 and the haloumi on the side is a bit saltier. 178 00:08:43,720 --> 00:08:46,919 I think it's a very good combination. What do you love about kanafeh? 179 00:08:47,159 --> 00:08:49,720 Most of the Middle Eastern countries, they love kanafeh. Yes. 180 00:08:49,919 --> 00:08:52,320 Especially in Ramadan, you know, in every festival. 181 00:08:52,519 --> 00:08:53,799 Yeah. They enjoy it all together. 182 00:08:54,039 --> 00:08:56,840 That's why I love the spirit about kanafeh. Well, I love kanafeh. 183 00:08:57,039 --> 00:08:59,399 I've been known to drive vast, you know, distances... 184 00:08:59,600 --> 00:09:01,279 Oh, that's wonderful. ..to eat kanafeh, 185 00:09:01,480 --> 00:09:03,600 when it's... when it's a really, really good one. 186 00:09:03,799 --> 00:09:05,279 Hopefully, the boss is happy up there. 187 00:09:05,480 --> 00:09:07,600 Oh, I hope so. Looking at me, how I'm working. 188 00:09:07,799 --> 00:09:09,879 Um, is the boss happy? Yeah, I think so. 189 00:09:10,080 --> 00:09:12,440 Fantastic. He's doing a fabulous job. 190 00:09:12,639 --> 00:09:14,639 It's a beautiful, simple dish, 191 00:09:14,840 --> 00:09:17,279 but you can really kind of get it very wrong. 192 00:09:17,519 --> 00:09:21,000 Well, there's nowhere to hide in a simple dish, right? Yes, yes, yes. 193 00:09:21,200 --> 00:09:24,000 Well, it is a dessert battle, and that's probably just as well, 194 00:09:24,200 --> 00:09:26,200 because Mark loves his dessert. 195 00:09:26,399 --> 00:09:28,480 Oh, I don't think anyone doesn't love dessert. 196 00:09:28,679 --> 00:09:31,440 I'll leave you to watch on. Absolutely. Thank you. 197 00:09:36,399 --> 00:09:38,879 Sima is doing a dessert. 198 00:09:39,080 --> 00:09:41,240 This is one of the most amazing desserts I've ever seen. 199 00:09:41,440 --> 00:09:43,480 She's just putting literally, like, 200 00:09:43,679 --> 00:09:46,080 four centimetres worth of buttermilk ricotta... 201 00:09:46,279 --> 00:09:47,559 Double tick. 202 00:09:47,759 --> 00:09:50,679 ..then chunks of fior di latte, or mozzarella. 203 00:09:50,879 --> 00:09:54,200 Very simple. If I was the judge, she'd probably win. 204 00:09:54,399 --> 00:09:57,559 So, Sara is doing a baklava... 205 00:09:57,759 --> 00:09:59,480 Ooh! 206 00:09:59,679 --> 00:10:01,879 ..with macadamias in there, so a bit of an Aussie twist. 207 00:10:02,080 --> 00:10:03,679 I'm really excited 208 00:10:03,879 --> 00:10:06,559 because Mahshid's actually bringing to the pass tonight 209 00:10:06,759 --> 00:10:08,720 something I don't think I've ever seen before, 210 00:10:08,919 --> 00:10:12,279 and it's almost like, um, biscuity-smelling, um, 211 00:10:12,480 --> 00:10:14,360 un-pastry, if you like. 212 00:10:14,559 --> 00:10:15,840 Yeah. I'm excited. 213 00:10:16,080 --> 00:10:18,399 You know, there's always something new to learn in this kitchen, 214 00:10:18,600 --> 00:10:20,080 and this is new. 215 00:10:30,120 --> 00:10:33,320 With restaurant Kepos Street Kitchen down one-nil, 216 00:10:33,519 --> 00:10:37,200 tonight, the pressure is on station chef Sujan 217 00:10:37,399 --> 00:10:40,039 to deliver a winning dish. 218 00:10:40,240 --> 00:10:42,440 Tonight's blind tasting judge, Mark, 219 00:10:42,639 --> 00:10:46,559 will try each dish with no idea of who cooked what. 220 00:10:46,759 --> 00:10:48,440 MARK OLIVE: Oh, look, Middle Eastern desserts - 221 00:10:48,639 --> 00:10:52,279 sugary pastries that are just dripping in syrup 222 00:10:52,480 --> 00:10:55,600 with these floral tones to them. 223 00:10:55,799 --> 00:10:58,279 Pistachio nuts. Cinnamon. 224 00:10:58,480 --> 00:11:02,399 Bring that all together, you can make a cracking dessert. 225 00:11:04,639 --> 00:11:06,159 SIMA: Ooh! 226 00:11:06,399 --> 00:11:09,080 How are you going with the dessert? Finished already? Yeah, good. Yeah. 227 00:11:09,279 --> 00:11:10,759 Finished already? Mine's in the oven. 228 00:11:10,960 --> 00:11:12,799 You are so quick! That looks so good. 229 00:11:13,000 --> 00:11:15,360 Yours looks so delicious over there. 230 00:11:15,559 --> 00:11:18,360 Yeah? (GIGGLES) Hmm! 231 00:11:18,559 --> 00:11:20,720 Mm! (LAUGHS) 232 00:11:20,919 --> 00:11:23,440 I've actually got my tel kadayif in the oven... 233 00:11:25,639 --> 00:11:28,519 ..and I'm just toasting up some pistachios to decorate. 234 00:11:28,720 --> 00:11:30,799 I'm going to make the sugar syrup. 235 00:11:31,000 --> 00:11:33,279 To make my syrup, 236 00:11:33,480 --> 00:11:36,879 I grab about a cup of sugar to about a cup of water, 237 00:11:37,080 --> 00:11:40,159 bring that to the boil until my sugar has dissolved 238 00:11:40,360 --> 00:11:43,600 and then I add two slices of lemon, and that's it. 239 00:11:43,799 --> 00:11:47,120 OK, and that's all I need. Keep it simple. 240 00:11:47,320 --> 00:11:50,759 Ladies, chef, 15 minutes to go. 241 00:11:52,320 --> 00:11:54,600 SARA: OK, that looks nice and golden now, 242 00:11:54,799 --> 00:11:57,840 so what I'll do is, once I've got that up, 243 00:11:58,039 --> 00:11:59,720 take some of the sugar syrup. 244 00:11:59,919 --> 00:12:02,799 So, you want the sugar syrup to soak in between 245 00:12:03,000 --> 00:12:05,159 so you get that nice sweetness everywhere. 246 00:12:05,360 --> 00:12:06,639 (SIZZLING) 247 00:12:06,840 --> 00:12:10,000 Can you hear that sizzle? That's the good stuff. 248 00:12:10,200 --> 00:12:13,559 So, now that my baklava is cooked, 249 00:12:13,759 --> 00:12:16,120 I need to actually move that straight into the blast chiller 250 00:12:16,320 --> 00:12:20,240 to cool it down because I need to be able to stack it with cream. 251 00:12:20,440 --> 00:12:23,399 Ooh, yum! 252 00:12:23,600 --> 00:12:26,200 Then I get on to my pistachio cream. 253 00:12:27,840 --> 00:12:29,120 OK. 254 00:12:29,320 --> 00:12:31,799 So, I start with the mascarpone cream. 255 00:12:32,000 --> 00:12:34,320 I use a little bit of icing sugar for a touch of sweetness 256 00:12:34,519 --> 00:12:38,159 and I add a good dose of vanilla extract 257 00:12:38,360 --> 00:12:40,159 and some ground pistachios. 258 00:12:40,360 --> 00:12:43,000 I want that beautiful green tone in the cream. 259 00:12:44,679 --> 00:12:46,279 That goes straight in to a piping bag. 260 00:12:46,480 --> 00:12:47,879 OK, ready to go. 261 00:12:48,080 --> 00:12:50,240 Straight into the blast chiller. 262 00:12:54,399 --> 00:12:58,759 SUJAN: I want my kanafeh to be very, very crispy on the both sides. 263 00:13:00,440 --> 00:13:06,240 Go, Suj! (CHANTS) Suji! Suji! Suji! Suji! Suji! 264 00:13:07,600 --> 00:13:09,120 (LAUGHS) 265 00:13:09,320 --> 00:13:11,679 To finish the syrup for my kanafeh, 266 00:13:11,879 --> 00:13:14,320 the next thing I do is add some cinnamon sticks, 267 00:13:14,519 --> 00:13:15,960 star-anise and a bit of cloves. 268 00:13:16,159 --> 00:13:19,559 Lemon juice and a bit of rosewater and a tablespoon of honey, 269 00:13:19,759 --> 00:13:21,039 and it's ready to go. 270 00:13:21,279 --> 00:13:25,200 I now start to make crumbed pistachio on top to give a nice crunchiness. 271 00:13:28,840 --> 00:13:30,480 MICHAEL: Beautiful pistachios. 272 00:13:30,720 --> 00:13:32,960 They look beautiful and green, don't they? Yeah. 273 00:13:33,159 --> 00:13:35,120 Michael is looking over my dishes. 274 00:13:36,159 --> 00:13:37,759 Fragrant, yeah. 275 00:13:37,960 --> 00:13:41,679 So, I feel really good about it that he's talking to me at every moment. 276 00:13:41,879 --> 00:13:43,159 Pistachio on. 277 00:13:43,360 --> 00:13:45,960 Looks good. Thank you, Chef. 278 00:13:50,120 --> 00:13:53,080 MAHSHID: The date is a very essential ingredient 279 00:13:53,279 --> 00:13:54,559 in this dish. 280 00:13:54,759 --> 00:13:57,759 They usually use the pitted and chopped date, 281 00:13:57,960 --> 00:14:01,200 but this time, I prefer to use date paste, 282 00:14:01,399 --> 00:14:04,320 which was much easier - makes the process faster. 283 00:14:06,000 --> 00:14:08,159 MELISSA LEONG: It smells amazing! 284 00:14:08,360 --> 00:14:10,840 It's flour. Wow! Very, very cool. 285 00:14:11,039 --> 00:14:12,639 Now, tell me... Yeah. 286 00:14:12,840 --> 00:14:14,279 ..what are you making tonight? 287 00:14:14,480 --> 00:14:15,759 I'm making ranginak. 288 00:14:15,960 --> 00:14:20,080 Ranginak is actually a dessert from the western part of Iran. 289 00:14:20,320 --> 00:14:23,320 They usually use it in the wintertime... Aha. 290 00:14:23,519 --> 00:14:25,759 ..because, in wintertime, they didn't have much fruit... 291 00:14:25,960 --> 00:14:27,840 Yeah. ..and they tried to have... 292 00:14:28,080 --> 00:14:30,679 ..to take the vitamins and everything they need from the dried fruit. 293 00:14:30,879 --> 00:14:32,200 That's fascinating. 294 00:14:32,399 --> 00:14:34,679 If you have it in wintertime, and especially in fasting time, 295 00:14:34,879 --> 00:14:36,519 it gives you lots of energy and lots of power. 296 00:14:36,720 --> 00:14:38,000 Well, that would make a lot of sense, 297 00:14:38,200 --> 00:14:40,480 because you look at things like the ingredients we have here - 298 00:14:40,679 --> 00:14:42,559 you have ground cardamom here, you have cinnamon, 299 00:14:42,759 --> 00:14:44,879 and both of those are really good for metabolism. 300 00:14:45,080 --> 00:14:47,240 And also lots of saffron. Wow. 301 00:14:47,440 --> 00:14:49,080 You know what makes it precious? 302 00:14:49,279 --> 00:14:51,200 There is only a special time 303 00:14:51,399 --> 00:14:53,360 that they can pick the saffron from the saffron... 304 00:14:53,559 --> 00:14:54,840 Aha. 305 00:14:55,039 --> 00:14:56,840 Because these, of course, are the little stamens 306 00:14:57,039 --> 00:14:58,559 inside the saffron flowers, aren't they? 307 00:14:58,759 --> 00:15:00,039 Only before the sun rises. 308 00:15:00,240 --> 00:15:02,720 Otherwise, it's a waste of time. You have to throw it away. 309 00:15:02,919 --> 00:15:06,600 If the saffron changes the colour of the flower to brown, 310 00:15:06,799 --> 00:15:08,200 it's more expensive than gold. 311 00:15:08,399 --> 00:15:11,000 The best saffron in the world comes from Iran, 312 00:15:11,200 --> 00:15:12,480 like the best carpet in the world. 313 00:15:12,679 --> 00:15:13,960 We are very proud of this too. 314 00:15:14,159 --> 00:15:17,879 It gives a flavour that no-one can forget. 315 00:15:18,080 --> 00:15:19,519 SARA: Now the nervous wait. 316 00:15:22,399 --> 00:15:27,480 So, now that my baklava is just about down to temperature, 317 00:15:27,679 --> 00:15:30,679 I'm concerned that it might still be warm inside the pastry, 318 00:15:30,879 --> 00:15:32,480 and in the back of my mind, 319 00:15:32,679 --> 00:15:34,919 I'm freaking out that this cream is literally going 320 00:15:35,120 --> 00:15:37,039 to start melting out the sides. 321 00:15:40,000 --> 00:15:41,679 Five minutes to go, everyone. 322 00:15:45,679 --> 00:15:50,080 For the top, I'm going to use shredded coconut and rose petals, 323 00:15:50,279 --> 00:15:51,559 which makes it beautiful. 324 00:15:51,759 --> 00:15:54,720 I serve the pitted dates on the side. 325 00:15:54,919 --> 00:15:56,480 Plate up when you're ready. 326 00:15:57,519 --> 00:15:59,759 Good timing. SIMA: Perfect. 327 00:15:59,960 --> 00:16:02,000 You wouldn't want it to be any more golden than that. 328 00:16:02,200 --> 00:16:03,799 No, that's perfect. 329 00:16:04,000 --> 00:16:08,360 I'm so, so thankful. It looked great! 330 00:16:08,559 --> 00:16:11,799 I hope it tastes good. I hope the judges love it. 331 00:16:12,000 --> 00:16:14,000 First plate on the pass! (APPLAUSE) 332 00:16:22,399 --> 00:16:25,159 And that looks amazing! SUJAN: Thank you. 333 00:16:31,720 --> 00:16:34,320 SARA: I think the positive is that the flavour will be there. 334 00:16:34,519 --> 00:16:36,440 Here's hoping it tastes amazing. 335 00:16:36,639 --> 00:16:38,159 Come on! 336 00:16:39,840 --> 00:16:42,879 Yay, Sima! DAN HONG: Well done! 337 00:16:43,120 --> 00:16:46,320 SIMA: I'm hoping that it's going to be nice and crunchy on the very top, 338 00:16:46,519 --> 00:16:48,679 and then the bottom's just going to be nice and gooey. 339 00:16:48,879 --> 00:16:50,399 Let's hope it works out well. 340 00:16:59,960 --> 00:17:04,720 All of our cooks have served up their best sweet pastry dessert. 341 00:17:04,920 --> 00:17:08,359 Now it's time for judge Mark to taste all the dishes 342 00:17:08,559 --> 00:17:11,039 without knowing who cooked what. 343 00:17:12,359 --> 00:17:14,119 DAN HONG: Hi, Mark. Hi. How are we? 344 00:17:14,319 --> 00:17:16,480 You've got a pretty sweet deal tonight. 345 00:17:16,680 --> 00:17:19,839 I'm getting a sugar high just smelling this. It's just amazing. 346 00:17:20,039 --> 00:17:23,720 Where do you want to start? Um, let's start up here. 347 00:17:23,920 --> 00:17:26,960 This is tel kadayif. 348 00:17:29,000 --> 00:17:30,480 Ooh, look at that. 349 00:17:34,000 --> 00:17:35,480 Ooh, wow. 350 00:17:36,599 --> 00:17:39,640 OK, I'm just going to put this here. 351 00:17:40,920 --> 00:17:44,759 Look, I love the generosity of this. It's just decadent! 352 00:17:44,960 --> 00:17:46,440 And here it goes. 353 00:17:48,440 --> 00:17:51,359 (CRUNCHES) You can hear that crunch. 354 00:17:54,279 --> 00:17:59,000 It's really creamy and cheesy, and the pistachio nuts. 355 00:17:59,200 --> 00:18:02,000 And that lemon syrup cuts right through 356 00:18:02,200 --> 00:18:04,240 all of that... that creaminess. 357 00:18:04,440 --> 00:18:06,519 This is a lovely dessert. 358 00:18:07,839 --> 00:18:11,480 This is pistachio cream filled baklava. 359 00:18:11,680 --> 00:18:15,039 45 minutes - this is pretty impressive. Look at this. 360 00:18:15,240 --> 00:18:16,880 Oh, wow. 361 00:18:24,640 --> 00:18:26,759 Ooh, that's a thick syrup, isn't it? 362 00:18:28,880 --> 00:18:30,680 Go in. 363 00:18:33,359 --> 00:18:35,119 Creamy. 364 00:18:35,319 --> 00:18:37,720 It's rich and there's a lot of artistry in here 365 00:18:37,920 --> 00:18:42,079 in getting those layers right and just showcasing each ingredient. 366 00:18:42,279 --> 00:18:43,799 You can taste it - 367 00:18:44,000 --> 00:18:46,920 the pistachio nuts, the macadamia nuts, 368 00:18:47,119 --> 00:18:50,200 that hint of nutmeg and cinnamon through that pastry 369 00:18:50,400 --> 00:18:51,920 with this syrup. 370 00:18:53,119 --> 00:18:55,319 This is an amazing dessert. 371 00:18:56,400 --> 00:18:58,240 Mark, this is ranginak. 372 00:19:01,240 --> 00:19:04,440 Presentation-wise, this looks good. 373 00:19:04,640 --> 00:19:06,960 OK, so, this one might need a little bit of explaining. 374 00:19:07,160 --> 00:19:10,920 This biscuity-looking layer here is actually an unbaked pastry 375 00:19:11,119 --> 00:19:13,000 or kind of like a sweet, spiced roux in... 376 00:19:13,200 --> 00:19:14,960 Oh, right. OK, yeah. Yeah. 377 00:19:15,160 --> 00:19:17,400 So, it's wheat flour that's been cooked out with spices. 378 00:19:17,599 --> 00:19:21,880 I'm going to keep my mind open and... and my mouth open too, 379 00:19:22,079 --> 00:19:23,359 so here it goes. 380 00:19:23,559 --> 00:19:26,240 Melissa, is this date paste? Mm-hm. That's right. 381 00:19:29,200 --> 00:19:30,519 Sweetness is there. 382 00:19:30,720 --> 00:19:32,119 The Middle Eastern flavours are there. 383 00:19:32,319 --> 00:19:34,279 I've got that cardamom. I've got that saffron. 384 00:19:34,480 --> 00:19:35,920 I've got the date paste. 385 00:19:36,119 --> 00:19:39,839 And those rosebuds just give it another level. 386 00:19:40,039 --> 00:19:42,279 But I can taste that uncooked element, 387 00:19:42,480 --> 00:19:45,119 that floury element - that it hasn't been cooked out. 388 00:19:45,319 --> 00:19:47,960 And the cardamom is disguising that, almost. 389 00:19:48,160 --> 00:19:51,359 Just not sure if this is stretching that, um, 390 00:19:51,559 --> 00:19:54,000 idea of a pastry dish, for me. 391 00:19:54,200 --> 00:19:56,799 Mark, last dessert on the pass. Let's do this. 392 00:19:57,000 --> 00:19:58,559 Wow! Can't wait. 393 00:19:58,759 --> 00:20:01,640 Mark, this is kanafeh and apple tea. 394 00:20:05,680 --> 00:20:08,079 I like a cuppa! (CHUCKLES) 395 00:20:08,279 --> 00:20:11,640 On first sight, this looks like pistachios in a pan. 396 00:20:11,839 --> 00:20:15,079 Wow. Look at that. 397 00:20:15,279 --> 00:20:17,160 The cheese, it's still dripping. 398 00:20:17,359 --> 00:20:19,480 Ooh, that's so flaky. 399 00:20:19,680 --> 00:20:21,519 Creamy and melty. 400 00:20:29,240 --> 00:20:31,279 The pastry is nice and flaky. 401 00:20:31,480 --> 00:20:34,279 That hint of clove comes right through. 402 00:20:34,480 --> 00:20:36,880 The haloumi - that saltiness of the haloumi. 403 00:20:37,079 --> 00:20:38,559 I'm going to have a swig of this. 404 00:20:43,799 --> 00:20:46,920 It's sweet, fragrant. That is the palate cleanser. 405 00:20:47,119 --> 00:20:49,200 OK, Mark. So, that's all four tasted. 406 00:20:49,400 --> 00:20:52,000 How were they? Amazing, and I need a lie-down. 407 00:20:52,200 --> 00:20:53,480 (BOTH LAUGH) 408 00:20:53,680 --> 00:20:55,920 I'm just going to be so torn tonight. 409 00:21:05,559 --> 00:21:08,920 It's Middle Eastern week in The Chefs' Line kitchen, 410 00:21:09,119 --> 00:21:11,839 and station chef Sujan has just faced off 411 00:21:12,039 --> 00:21:14,279 against our three home cooks. 412 00:21:16,400 --> 00:21:18,160 Now it's time to find out 413 00:21:18,359 --> 00:21:21,880 which dish had blind tasting judge Mark 414 00:21:22,079 --> 00:21:23,960 going back for seconds. 415 00:21:25,720 --> 00:21:29,319 Chef, home cooks, tonight, we asked you all 416 00:21:29,519 --> 00:21:33,599 to deliver Middle Eastern cuisine's sweetest treats... 417 00:21:33,799 --> 00:21:35,079 Yum! 418 00:21:35,319 --> 00:21:38,000 ..and you all brought some beautiful pastry to the pass tonight. 419 00:21:38,200 --> 00:21:40,200 Well done. Thank you. 420 00:21:44,119 --> 00:21:45,680 MELISSA LEONG: Head Chef Michael, 421 00:21:45,880 --> 00:21:48,480 are you impressed with the selection on the pass tonight? 422 00:21:48,680 --> 00:21:53,799 I am definitely very impressed, and I think we have a lot to fear. 423 00:21:54,000 --> 00:21:56,000 OK, Mark, it's time to tell us what you're thinking. 424 00:21:56,200 --> 00:21:58,240 Which pastry was topnotch tonight for you? 425 00:21:58,440 --> 00:22:01,960 Look, your sweet pastries tonight were awesome. 426 00:22:03,519 --> 00:22:05,480 This was a really hard decision 427 00:22:05,680 --> 00:22:09,400 'cause there is actually a couple of dishes in the running. 428 00:22:10,680 --> 00:22:13,079 But there was one pastry tonight 429 00:22:13,279 --> 00:22:17,039 that just really had the edge on the others. 430 00:22:17,240 --> 00:22:19,000 And so... 431 00:22:20,880 --> 00:22:22,960 ..the best plate on the pass is... 432 00:22:28,960 --> 00:22:35,880 So, tonight's winning sweet pastry and the best plate on the pass is... 433 00:22:43,799 --> 00:22:45,920 ..the kanafeh and apple tea. 434 00:22:46,119 --> 00:22:47,400 Who made this? 435 00:22:47,599 --> 00:22:50,400 (CHEERING AND APPLAUSE) Oh, Chef! 436 00:22:54,359 --> 00:22:57,680 How do you feel? I feel pretty good, actually, you know. 437 00:22:57,880 --> 00:22:59,400 Well, Chef, what a dish. 438 00:22:59,599 --> 00:23:02,000 At first glance, it was so simple. 439 00:23:02,200 --> 00:23:04,640 Then I dug my spoon in 440 00:23:04,839 --> 00:23:08,440 and there was a whole world of yum under there. 441 00:23:08,640 --> 00:23:10,440 The texture was just beautiful. 442 00:23:10,640 --> 00:23:12,559 Thank you. Thanks. 443 00:23:15,440 --> 00:23:19,000 Unfortunately, it's time to find out which dish 444 00:23:19,200 --> 00:23:21,480 didn't live up to the level you were looking for. 445 00:23:23,559 --> 00:23:26,599 These three dishes all had unique qualities, 446 00:23:26,799 --> 00:23:29,119 but the pastry that didn't quite live up 447 00:23:29,319 --> 00:23:32,640 to the level I was looking for is... 448 00:23:34,519 --> 00:23:36,000 ..was the ranginak. 449 00:23:36,200 --> 00:23:38,920 Who made this? I made it. 450 00:23:39,119 --> 00:23:43,200 Mahshid, this was so unique, but I struggled with the texture. 451 00:23:43,400 --> 00:23:46,920 The cardamom, it was just a little bit overpowering. 452 00:23:47,119 --> 00:23:51,839 But thank you for bringing me a dish that I've never tried before, 453 00:23:52,039 --> 00:23:55,000 and that's the heart of The Chefs' Line kitchen. 454 00:23:55,240 --> 00:23:58,839 And I think you so much for bringing me this dish today. Well done. 455 00:23:59,039 --> 00:24:01,680 (APPLAUSE) 456 00:24:06,680 --> 00:24:08,519 Now there's only one thing left to do, 457 00:24:08,720 --> 00:24:10,640 and that's eat these pastries on the pass! 458 00:24:10,839 --> 00:24:12,279 Let's go! 459 00:24:15,519 --> 00:24:17,279 Who made this one? Me. 460 00:24:17,480 --> 00:24:19,200 Your husband's one lucky man. 461 00:24:19,400 --> 00:24:21,319 Thanks! 462 00:24:21,519 --> 00:24:23,839 Next time, on The Chefs' Line... 463 00:24:24,039 --> 00:24:26,000 The rice is looking amazing. 464 00:24:26,200 --> 00:24:27,880 ..a classic combination. 465 00:24:28,079 --> 00:24:31,960 We're making Middle Eastern fish and salad, and our home cooks... 466 00:24:32,160 --> 00:24:33,519 That's perfect. 467 00:24:33,759 --> 00:24:37,160 ..will be facing Kepos Street Kitchen's sous-chef Everton. 468 00:24:37,359 --> 00:24:39,759 Yeah, perfect. Looking brilliant.