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1 00:00:01,920 00:00:03,600 MAEVE O'MEARA: This week on The Chefs' Line, MAEVE O'MEARA: This week on The Chefs' Line,
2 00:00:03,800 00:00:06,880 the professionals from Sydney restaurant Alpha the professionals from Sydney restaurant Alpha
3 00:00:07,080 00:00:08,960 are set to take on four home cooks are set to take on four home cooks
4 00:00:09,160 00:00:12,960 who think they've got what it takes to beat them at their own game. who think they've got what it takes to beat them at their own game.
5 00:00:13,160 00:00:16,920 These home cooks will show off their best take on Greek cuisine These home cooks will show off their best take on Greek cuisine
6 00:00:17,120 00:00:20,480 as they battle against Alpha's chain of command, as they battle against Alpha's chain of command,
7 00:00:20,680 00:00:22,520 starting with the apprentice chef... starting with the apprentice chef...
8 00:00:22,720 00:00:24,280 ..right up to the head chef. ..right up to the head chef.
9 00:00:24,480 00:00:26,680 I have no precedents for losing. I have no precedents for losing.
10 00:00:26,880 00:00:28,480 Losing is not in my vocabulary. Losing is not in my vocabulary.
11 00:00:28,680 00:00:30,800 It's the ultimate food fight It's the ultimate food fight
12 00:00:31,000 00:00:33,840 to discover if delicious home cooked meals... to discover if delicious home cooked meals...
13 00:00:34,040 00:00:36,440 MELISSA LEONG: The seasoning in the dolmades was absolutely amazing MELISSA LEONG: The seasoning in the dolmades was absolutely amazing
14 00:00:36,640 00:00:39,200 and I love, love, love that about this dish. and I love, love, love that about this dish.
15 00:00:39,400 00:00:41,920 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
16 00:00:42,120 00:00:43,800 It's really, really delicious. It's really, really delicious.
17 00:00:44,000 00:00:46,160 The cooks with the best plates on the pass The cooks with the best plates on the pass
18 00:00:46,360 00:00:48,280 will go through to the next round will go through to the next round
19 00:00:48,480 00:00:52,440 but the home cook whose dish doesn't deliver will be sent home. but the home cook whose dish doesn't deliver will be sent home.
20 00:00:52,640 00:00:53,880 BOTH: Ooh! BOTH: Ooh!
21 00:00:54,080 00:00:57,360 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
22 00:00:57,560 00:01:00,680 renowned chef Mark Olive renowned chef Mark Olive
23 00:01:00,880 00:01:03,440 and food writer Melissa Leong... and food writer Melissa Leong...
24 00:01:03,640 00:01:05,200 Let's cook! Let's cook!
25 00:01:05,400 00:01:07,280 ..which home cook has what it takes ..which home cook has what it takes
26 00:01:07,480 00:01:09,720 to make it to the end of the Chefs' Line? to make it to the end of the Chefs' Line?
27 00:01:19,840 00:01:22,960 The week kicks off with four talented home cooks The week kicks off with four talented home cooks
28 00:01:23,160 00:01:26,120 displaying their culinary flair for Greek cuisine, displaying their culinary flair for Greek cuisine,
29 00:01:26,320 00:01:29,160 starting with 27-year-old actor Maria... starting with 27-year-old actor Maria...
30 00:01:29,360 00:01:31,640 The women in my family are really inspirational, The women in my family are really inspirational,
31 00:01:31,840 00:01:33,120 they're all really good cooks. they're all really good cooks.
32 00:01:33,320 00:01:36,320 There's some constructive criticism, especially from Mum. There's some constructive criticism, especially from Mum.
33 00:01:36,520 00:01:38,200 Little bit fancy. Yep. Little bit fancy. Yep.
34 00:01:38,400 00:01:41,000 ..45-year-old mother of two Sophia... ..45-year-old mother of two Sophia...
35 00:01:41,200 00:01:44,880 And there's also some yummy spinach and herb pie. And there's also some yummy spinach and herb pie.
36 00:01:45,080 00:01:49,920 Greek cuisine is so important to me, it connects me to my heritage. Greek cuisine is so important to me, it connects me to my heritage.
37 00:01:50,120 00:01:53,480 You know, I almost feel a sense of my mother and my grandmother You know, I almost feel a sense of my mother and my grandmother
38 00:01:53,680 00:01:54,960 before me. before me.
39 00:01:55,160 00:01:58,320 ..IT consultant and grandfather of three Pete... ..IT consultant and grandfather of three Pete...
40 00:01:58,520 00:02:00,320 CHILD: What's that? It's gonna me a moussaka. CHILD: What's that? It's gonna me a moussaka.
41 00:02:00,560 00:02:02,920 Yum! Yummy? No! Yum! Yummy? No!
42 00:02:03,120 00:02:04,320 (LAUGHTER) (LAUGHTER)
43 00:02:04,520 00:02:06,240 I love Greek food because of the influences, I love Greek food because of the influences,
44 00:02:06,440 00:02:07,920 the spices and meats and vegetables. the spices and meats and vegetables.
45 00:02:09,920 00:02:12,080 30-year-old marketing manager Anne 30-year-old marketing manager Anne
46 00:02:12,280 00:02:14,560 who learned to cook from her Greek grandmother. who learned to cook from her Greek grandmother.
47 00:02:14,760 00:02:18,400 Food is probably one of the most important parts of Greek culture Food is probably one of the most important parts of Greek culture
48 00:02:18,600 00:02:20,720 because it's about bringing people together because it's about bringing people together
49 00:02:20,920 00:02:22,640 and enjoying each other's company. and enjoying each other's company.
50 00:02:24,000 00:02:27,480 Good evening and welcome to the Chefs' Line. Good evening and welcome to the Chefs' Line.
51 00:02:27,680 00:02:31,720 This week we are exploring the flavours and food... This week we are exploring the flavours and food...
52 00:02:31,920 00:02:33,440 ..of Greece! ..of Greece!
53 00:02:33,640 00:02:35,440 Who's ready to cook? Who's ready to cook?
54 00:02:35,640 00:02:38,080 We are. Absolutely, let's do it! We are. Absolutely, let's do it!
55 00:02:38,280 00:02:41,400 Home cooks, this week, you're facing the chefs' line Home cooks, this week, you're facing the chefs' line
56 00:02:41,600 00:02:44,000 from Greek restaurant Alpha! from Greek restaurant Alpha!
57 00:02:44,200 00:02:46,880 Ooh. (APPLAUSE) Ooh. (APPLAUSE)
58 00:02:48,080 00:02:52,440 Restaurant Alpha is known for a fresh and modern approach to Greek dining. Restaurant Alpha is known for a fresh and modern approach to Greek dining.
59 00:02:52,640 00:02:53,920 I wanted it to be a restaurant I wanted it to be a restaurant
60 00:02:54,120 00:02:56,680 where you almost felt like you were at home, you were at my home, where you almost felt like you were at home, you were at my home,
61 00:02:56,880 00:02:59,080 so that was what I tried to represent here. so that was what I tried to represent here.
62 00:02:59,280 00:03:00,480 Peter. Peter.
63 00:03:00,680 00:03:03,280 The team is led by the proclaimed pioneer The team is led by the proclaimed pioneer
64 00:03:03,480 00:03:05,920 of modern Greek cuisine in Australia, of modern Greek cuisine in Australia,
65 00:03:06,120 00:03:07,960 executive chef Peter Conistis. executive chef Peter Conistis.
66 00:03:08,160 00:03:11,000 Aja, so these don't burn, you can pull them off for me in minute. Aja, so these don't burn, you can pull them off for me in minute.
67 00:03:11,200 00:03:14,080 Greek food to me means generosity. Greek food to me means generosity.
68 00:03:14,280 00:03:17,560 Generosity in the quality of food, the amount of food, Generosity in the quality of food, the amount of food,
69 00:03:17,760 00:03:20,000 the purity of it, the seasonality of it. the purity of it, the seasonality of it.
70 00:03:20,200 00:03:23,880 But actually in Greece, there's no-one quite doing what you do. But actually in Greece, there's no-one quite doing what you do.
71 00:03:24,080 00:03:27,920 In the four years they've been open, Alpha have won numerous awards In the four years they've been open, Alpha have won numerous awards
72 00:03:28,120 00:03:31,000 which means their chefs' line will be tough to beat. which means their chefs' line will be tough to beat.
73 00:03:31,200 00:03:34,040 This looks just beautiful. It's great. This looks just beautiful. It's great.
74 00:03:34,240 00:03:37,000 What a great celebration of your Greek heritage. What a great celebration of your Greek heritage.
75 00:03:37,200 00:03:40,000 (APPLAUSE) Welcome, Alpha. (APPLAUSE) Welcome, Alpha.
76 00:03:40,200 00:03:43,080 Peter, please introduce your chefs' line. Peter, please introduce your chefs' line.
77 00:03:43,280 00:03:44,520 Absolutely. Absolutely.
78 00:03:44,720 00:03:46,480 Ah, Matthew, our apprentice chef, Ah, Matthew, our apprentice chef,
79 00:03:46,680 00:03:49,680 Natalie, our station chef, Michael our sous-chef Natalie, our station chef, Michael our sous-chef
80 00:03:49,880 00:03:52,320 and myself, Peter, the executive chef. and myself, Peter, the executive chef.
81 00:03:52,520 00:03:56,200 So first to cook this week is apprentice chef Matthew. So first to cook this week is apprentice chef Matthew.
82 00:03:56,400 00:03:57,680 Please step up. Please step up.
83 00:03:57,880 00:03:59,800 Matthew, how are you feeling? Matthew, how are you feeling?
84 00:04:00,000 00:04:01,640 I am very nervous right now. I am very nervous right now.
85 00:04:01,840 00:04:03,360 (LAUGHTER) (LAUGHTER)
86 00:04:03,560 00:04:05,160 Well, the pressure is on tonight so... Well, the pressure is on tonight so...
87 00:04:05,360 00:04:07,400 Don't make him that nervous. Far out! Don't make him that nervous. Far out!
88 00:04:07,600 00:04:11,080 Tonight, we want to see your best... Tonight, we want to see your best...
89 00:04:12,240 00:04:13,720 ..dolmades! ..dolmades!
90 00:04:15,160 00:04:18,520 Dolmades are an ingenious way of delivering delicious flavour Dolmades are an ingenious way of delivering delicious flavour
91 00:04:18,720 00:04:20,720 with simple seasonal ingredients - with simple seasonal ingredients -
92 00:04:20,920 00:04:25,000 vine leaves wrapping rice, herbs, and sometimes meat. vine leaves wrapping rice, herbs, and sometimes meat.
93 00:04:25,200 00:04:29,760 Tonight, the judge that will be blind-tasting is Melissa. Tonight, the judge that will be blind-tasting is Melissa.
94 00:04:29,960 00:04:33,360 I'm really hoping for some smashing plates tonight. I'm really hoping for some smashing plates tonight.
95 00:04:33,560 00:04:34,480 (LAUGHTER) (LAUGHTER)
96 00:04:34,680 00:04:37,360 Melissa will taste and judge all the dishes Melissa will taste and judge all the dishes
97 00:04:37,560 00:04:39,440 without knowing who's plated what. without knowing who's plated what.
98 00:04:39,640 00:04:43,720 You have one hour until your plates have to be on the pass. You have one hour until your plates have to be on the pass.
99 00:04:43,920 00:04:45,200 Let's cook! Let's cook!
100 00:04:45,400 00:04:47,760 And don't smash the plates, we're on a budget! And don't smash the plates, we're on a budget!
101 00:04:57,920 00:05:02,160 Well, Melissa, what better way to start Greek week than with dolmades? Well, Melissa, what better way to start Greek week than with dolmades?
102 00:05:02,360 00:05:04,080 A total Greek classic. A total Greek classic.
103 00:05:04,280 00:05:07,600 If there are only two crucial elements to this challenge, If there are only two crucial elements to this challenge,
104 00:05:07,800 00:05:09,280 the vine leaf needs to be tender the vine leaf needs to be tender
105 00:05:09,480 00:05:12,680 and that rice, the rice needs to be al dente, let's face it - and that rice, the rice needs to be al dente, let's face it -
106 00:05:12,880 00:05:16,600 too soft and it will disintegrate into all of the other ingredients. too soft and it will disintegrate into all of the other ingredients.
107 00:05:16,800 00:05:20,320 I don't want to see a dolmade that I pick up I don't want to see a dolmade that I pick up
108 00:05:20,520 00:05:23,760 and it falls apart before I even have a chance to bite it. and it falls apart before I even have a chance to bite it.
109 00:05:25,880 00:05:29,360 First thing is to boil the vine leaves so they become a bit softer. First thing is to boil the vine leaves so they become a bit softer.
110 00:05:29,560 00:05:33,120 Tonight, I'm making beef dolmades with green capsicum puree, Tonight, I'm making beef dolmades with green capsicum puree,
111 00:05:33,320 00:05:34,800 tzatziki and flat bread. tzatziki and flat bread.
112 00:05:35,000 00:05:37,760 Today, I'm using my grandma's recipe and the biggest thing is for her, Today, I'm using my grandma's recipe and the biggest thing is for her,
113 00:05:37,960 00:05:39,840 she'll cook it for 1.5 hours, we've only got an hour. she'll cook it for 1.5 hours, we've only got an hour.
114 00:05:40,040 00:05:42,120 So traditionally with dolmades for my family, So traditionally with dolmades for my family,
115 00:05:42,320 00:05:44,720 you mix the meat, the herbs, the onion, the garlic, the rice you mix the meat, the herbs, the onion, the garlic, the rice
116 00:05:44,920 00:05:48,000 all together, then you put it in the vine leaves, you don't pre-cook it. all together, then you put it in the vine leaves, you don't pre-cook it.
117 00:05:48,200 00:05:49,920 Raw rice? Yes! Raw rice? Yes!
118 00:05:50,120 00:05:53,440 I use raw rice in it, which can sometimes be an issue with time. I use raw rice in it, which can sometimes be an issue with time.
119 00:05:53,640 00:05:55,600 Right. But it's a way better result. Right. But it's a way better result.
120 00:05:55,840 00:05:59,160 Greeks, typical, my dad will say, "You should have done this, you should have done that." Greeks, typical, my dad will say, "You should have done this, you should have done that."
121 00:05:59,360 00:06:01,200 But generally speaking, I think they'll be proud. But generally speaking, I think they'll be proud.
122 00:06:01,400 00:06:03,080 Look, I reckon they're watching the box going, Look, I reckon they're watching the box going,
123 00:06:03,280 00:06:05,000 "What the hell is she doing?" I would say so. "What the hell is she doing?" I would say so.
124 00:06:05,200 00:06:07,240 That's exactly right. "An hour? What is she doing? That's exactly right. "An hour? What is she doing?
125 00:06:07,440 00:06:09,360 "She can't do that in an hour!" "Is she crazy?" "She can't do that in an hour!" "Is she crazy?"
126 00:06:09,560 00:06:10,840 Let's see, hey. Let's see. Let's see, hey. Let's see.
127 00:06:11,040 00:06:15,240 Once you wrap them, you pop the dolmades in a pan very tightly Once you wrap them, you pop the dolmades in a pan very tightly
128 00:06:15,440 00:06:17,080 so they don't come apart, so they don't come apart,
129 00:06:17,280 00:06:19,200 and then you cover it with water, lemon... and then you cover it with water, lemon...
130 00:06:19,400 00:06:21,840 Generally, you'd cook it a little bit lower in temperature Generally, you'd cook it a little bit lower in temperature
131 00:06:22,040 00:06:23,600 but having to get it done quite quickly, but having to get it done quite quickly,
132 00:06:23,800 00:06:25,520 I have to cook it quite high. I have to cook it quite high.
133 00:06:27,960 00:06:29,720 SOPHIA: I'm making dolmades tonight. SOPHIA: I'm making dolmades tonight.
134 00:06:29,920 00:06:33,360 Yiayia's recipe with a little yoghurt on the side. Yiayia's recipe with a little yoghurt on the side.
135 00:06:33,560 00:06:38,040 My Yiayia is turning 100 this year so I really have to do her right. My Yiayia is turning 100 this year so I really have to do her right.
136 00:06:38,240 00:06:39,920 I have to do a good dish tonight. I have to do a good dish tonight.
137 00:06:40,120 00:06:42,520 So it's got a little special ingredient in there So it's got a little special ingredient in there
138 00:06:42,720 00:06:44,560 and it's finely chopped bacon. and it's finely chopped bacon.
139 00:06:44,760 00:06:47,160 I have made dolmades a few times. I have made dolmades a few times.
140 00:06:47,360 00:06:49,320 So you should be pretty confident in this dish? So you should be pretty confident in this dish?
141 00:06:49,520 00:06:52,480 Well... when you follow Yiayia's footpath... Well... when you follow Yiayia's footpath...
142 00:06:52,680 00:06:54,400 But what about following Yiayia's footpath... But what about following Yiayia's footpath...
143 00:06:54,600 00:06:56,640 ..with traditional... ..with a 60-minute challenge? ..with traditional... ..with a 60-minute challenge?
144 00:06:56,840 00:06:59,080 Well, that's actually... Well, that's actually...
145 00:06:59,280 00:07:01,400 So no, I'm not totally confident. So no, I'm not totally confident.
146 00:07:01,600 00:07:03,760 Well... We'll see, we'll see. Well... We'll see, we'll see.
147 00:07:03,960 00:07:05,600 Good luck. Thank you. Good luck. Thank you.
148 00:07:07,160 00:07:08,880 I'm doing some vegetarian dolmades tonight I'm doing some vegetarian dolmades tonight
149 00:07:09,080 00:07:11,560 with some fried saganaki cheese and a little bit of lemon with some fried saganaki cheese and a little bit of lemon
150 00:07:11,760 00:07:13,320 and some olives as well. and some olives as well.
151 00:07:13,520 00:07:15,720 I love dolmades, uh, I've never made them. I love dolmades, uh, I've never made them.
152 00:07:15,920 00:07:18,000 It's a new art to me. It's a new art to me.
153 00:07:18,200 00:07:20,080 There are five ingredients in the dolmades - There are five ingredients in the dolmades -
154 00:07:20,280 00:07:25,600 onion, obviously, dill, parsley, pistachios and currants. onion, obviously, dill, parsley, pistachios and currants.
155 00:07:25,800 00:07:31,040 The saganaki is slightly salty, uh, the lemon is tart. The saganaki is slightly salty, uh, the lemon is tart.
156 00:07:31,240 00:07:32,720 Those balance of flavours is the key Those balance of flavours is the key
157 00:07:32,920 00:07:35,240 and also just not having one outdo the other. and also just not having one outdo the other.
158 00:07:38,640 00:07:42,280 I'm making dolmades tonight with tzatziki and pine nuts. I'm making dolmades tonight with tzatziki and pine nuts.
159 00:07:42,480 00:07:46,280 I'm excited but an hour is cutting it a bit fine. I'm excited but an hour is cutting it a bit fine.
160 00:07:46,480 00:07:50,160 I added my pine nuts to the mixture just as my special touch I added my pine nuts to the mixture just as my special touch
161 00:07:50,360 00:07:52,280 and I also put in the rice as well, and I also put in the rice as well,
162 00:07:52,480 00:07:55,760 and then I start wrapping them, which is the time-consuming part. and then I start wrapping them, which is the time-consuming part.
163 00:07:55,960 00:07:58,920 If I stuff this up, my mum is gonna kill me. If I stuff this up, my mum is gonna kill me.
164 00:08:00,480 00:08:02,480 I hope to God they cook in time. (LAUGHS) I hope to God they cook in time. (LAUGHS)
165 00:08:02,680 00:08:07,320 So the dolmades were little because if they unwrap, So the dolmades were little because if they unwrap,
166 00:08:07,520 00:08:11,680 mixture goes everywhere, the dolmades are ruined, um... mixture goes everywhere, the dolmades are ruined, um...
167 00:08:11,880 00:08:14,600 Smaller is better, I think, sometimes. Smaller is better, I think, sometimes.
168 00:08:18,800 00:08:21,160 Today I am making sesame leaf dolmades Today I am making sesame leaf dolmades
169 00:08:21,360 00:08:24,880 and yellowfin tuna with a sour cherry dressing. and yellowfin tuna with a sour cherry dressing.
170 00:08:25,080 00:08:27,000 I've never actually cooked this before. I've never actually cooked this before.
171 00:08:28,960 00:08:31,000 I want to go help him. I want to go help him.
172 00:08:31,200 00:08:33,080 Matthew is my third-year apprentice. Matthew is my third-year apprentice.
173 00:08:33,280 00:08:36,200 He's a very enthusiastic young chef. He's a very enthusiastic young chef.
174 00:08:36,400 00:08:39,320 So the dolmades filling is rice cooked with lots of fresh herbs, So the dolmades filling is rice cooked with lots of fresh herbs,
175 00:08:39,520 00:08:41,400 lots of nuts and currants. lots of nuts and currants.
176 00:08:41,600 00:08:43,960 Put the water, please. Get your water in there, Matt! Put the water, please. Get your water in there, Matt!
177 00:08:44,160 00:08:46,240 Now? NATALIE: Get your water yeah, yeah. Now? NATALIE: Get your water yeah, yeah.
178 00:08:46,440 00:08:48,120 Just put it in. All of it. All of it. Just put it in. All of it. All of it.
179 00:08:48,320 00:08:50,440 OK, no more stirring from here, remember pilaf. OK, no more stirring from here, remember pilaf.
180 00:08:50,640 00:08:52,040 Yes, chef. Let it simmer. Yes, chef. Let it simmer.
181 00:08:52,240 00:08:56,000 Usually we cook it a lot slower but we were under the pump today. Usually we cook it a lot slower but we were under the pump today.
182 00:08:56,200 00:08:58,400 What I want you to do is get that... DAN HONG: No touching, Peter. What I want you to do is get that... DAN HONG: No touching, Peter.
183 00:08:58,600 00:09:00,240 I'm not, I'm pointing... No touching. I'm not, I'm pointing... No touching.
184 00:09:00,440 00:09:01,720 Not touching. Get that chopped up. Not touching. Get that chopped up.
185 00:09:01,920 00:09:03,800 Get it all into a bowl with your currants. Get it all into a bowl with your currants.
186 00:09:04,000 00:09:06,000 As soon as your nuts come out. Peter, mate, hey... As soon as your nuts come out. Peter, mate, hey...
187 00:09:06,200 00:09:08,000 Mate, hey, he's supposed to do this on his own Mate, hey, he's supposed to do this on his own
188 00:09:08,200 00:09:09,920 I mean, you can't be too close to him. I mean, you can't be too close to him.
189 00:09:10,120 00:09:12,400 Put some trust in your apprentice. I do. Put some trust in your apprentice. I do.
190 00:09:12,600 00:09:14,480 That's why he's here. You seem worried. That's why he's here. You seem worried.
191 00:09:14,680 00:09:16,560 I mean, you're here, you're right here. You know? I mean, you're here, you're right here. You know?
192 00:09:16,760 00:09:18,360 This is... No, not worried. This is... No, not worried.
193 00:09:18,560 00:09:20,320 Well, you should be sitting up the back there. Well, you should be sitting up the back there.
194 00:09:20,520 00:09:22,720 Fine. Matt, are you OK? I'm all good, Chef, thank you. Fine. Matt, are you OK? I'm all good, Chef, thank you.
195 00:09:22,920 00:09:26,200 I don't know, it's that paternal thing, maybe, that mother hen thing? I don't know, it's that paternal thing, maybe, that mother hen thing?
196 00:09:26,400 00:09:28,720 Look, I'm really proud of him but I feel nervous for him Look, I'm really proud of him but I feel nervous for him
197 00:09:28,920 00:09:31,360 because, you know, it's the first time he's done the dish. because, you know, it's the first time he's done the dish.
198 00:09:31,560 00:09:35,240 So I tried this dolmade mix, it seemed still quite raw. So I tried this dolmade mix, it seemed still quite raw.
199 00:09:36,680 00:09:39,880 Are you confident that the rice will be cooked in time? Are you confident that the rice will be cooked in time?
200 00:09:40,080 00:09:41,480 Yes. Yes.
201 00:09:41,680 00:09:44,200 (CHEFS LAUGH) Wow, OK. (CHEFS LAUGH) Wow, OK.
202 00:09:45,680 00:09:49,240 Somebody's confident. OK. Go, Matt, go. Somebody's confident. OK. Go, Matt, go.
203 00:09:50,400 00:09:51,880 Sense of urgency, please. Sense of urgency, please.
204 00:09:52,080 00:09:53,360 You know there's 10 minutes to go? You know there's 10 minutes to go?
205 00:09:53,560 00:09:55,640 How many minutes does it say left on the pressure cooker? How many minutes does it say left on the pressure cooker?
206 00:09:55,840 00:09:57,200 12. 12.
207 00:09:57,400 00:09:58,920 BOTH: Ooh. BOTH: Ooh.
208 00:09:59,120 00:10:02,640 MELISSA LEONG: These dolmades, they're really tasty. MELISSA LEONG: These dolmades, they're really tasty.
209 00:10:02,840 00:10:04,520 I think they're adorable. I think they're adorable.
210 00:10:10,000 00:10:11,520 SOPHIA: Look at this bloody mess here. SOPHIA: Look at this bloody mess here.
211 00:10:11,720 00:10:14,240 Oh, I'm just kind of like... That's not good Greek girl. Oh, I'm just kind of like... That's not good Greek girl.
212 00:10:14,440 00:10:16,320 Yeah, not good Greek girl. This big mess. (LAUGHS) Yeah, not good Greek girl. This big mess. (LAUGHS)
213 00:10:16,520 00:10:17,880 Not good. Not good.
214 00:10:18,080 00:10:20,040 My mum would kill me! My mother would be ashamed. My mum would kill me! My mother would be ashamed.
215 00:10:20,240 00:10:23,360 Tonight it's not their mothers they have to impress, Tonight it's not their mothers they have to impress,
216 00:10:23,560 00:10:26,000 it's blind-tasting judge Melissa it's blind-tasting judge Melissa
217 00:10:26,200 00:10:28,760 as the home cooks battle apprentice chef Matthew as the home cooks battle apprentice chef Matthew
218 00:10:28,960 00:10:31,600 over the Greek dish of dolmades. over the Greek dish of dolmades.
219 00:10:31,800 00:10:34,120 Dan, it's going off here, I'm really worried. Dan, it's going off here, I'm really worried.
220 00:10:34,320 00:10:36,880 They don't know if the dolmades is gonna be cooked in time! They don't know if the dolmades is gonna be cooked in time!
221 00:10:37,080 00:10:39,760 It's the waiting game, it really is the waiting game. It's the waiting game, it really is the waiting game.
222 00:10:39,960 00:10:42,960 Will the rice be cooked by the time the challenge is up? Will the rice be cooked by the time the challenge is up?
223 00:10:43,160 00:10:44,440 Will they have time to plate up? Will they have time to plate up?
224 00:10:44,640 00:10:46,360 Will they get their plates on the pass? Will they get their plates on the pass?
225 00:10:46,560 00:10:47,840 Only time will tell. Only time will tell.
226 00:10:48,040 00:10:50,240 I can't boil any faster. I can't boil any faster.
227 00:10:51,240 00:10:52,800 The biggest risk to this dish... The biggest risk to this dish...
228 00:10:54,040 00:10:55,600 ..is the rice not cooking. ..is the rice not cooking.
229 00:10:55,800 00:10:57,560 Yiayia cooks it for an hour. Yiayia cooks it for an hour.
230 00:10:57,760 00:10:59,440 Oh, under pressure. Oh, under pressure.
231 00:10:59,640 00:11:01,680 We're not sure until the last minute. We're not sure until the last minute.
232 00:11:02,880 00:11:03,840 Alright. Zest. Alright. Zest.
233 00:11:04,040 00:11:06,520 With the yoghurt I did add a bit of garlic. With the yoghurt I did add a bit of garlic.
234 00:11:06,720 00:11:09,800 And lemon. Just a little bit zestier. And lemon. Just a little bit zestier.
235 00:11:11,440 00:11:14,160 PETER: Alright, now focus on your tuna. PETER: Alright, now focus on your tuna.
236 00:11:14,360 00:11:15,560 Chef. Chef.
237 00:11:15,760 00:11:17,960 I think the dolmades and the tuna goes really well together. I think the dolmades and the tuna goes really well together.
238 00:11:18,160 00:11:20,920 Chef Peter has very interesting recipes. Chef Peter has very interesting recipes.
239 00:11:21,120 00:11:25,200 Our dolmades dish is based on a classic, um, vine leaf dolmades Our dolmades dish is based on a classic, um, vine leaf dolmades
240 00:11:25,400 00:11:27,080 but when I was putting it together, but when I was putting it together,
241 00:11:27,280 00:11:29,640 I kept on having this slight Japanese feel I kept on having this slight Japanese feel
242 00:11:29,840 00:11:33,080 through just a few ingredients that I was playing with. through just a few ingredients that I was playing with.
243 00:11:33,280 00:11:36,240 Start rolling your sesame leaves. Start rolling your sesame leaves.
244 00:11:36,440 00:11:38,360 Just go, you're running out of time. Just go, you're running out of time.
245 00:11:38,560 00:11:41,640 You have your rice filling and that's the shape of the dolmades You have your rice filling and that's the shape of the dolmades
246 00:11:41,840 00:11:44,440 and your bring your two sides in, bring the back over and your bring your two sides in, bring the back over
247 00:11:44,640 00:11:46,040 and you roll as tight as you can. and you roll as tight as you can.
248 00:11:46,240 00:11:48,760 MICHAEL: Sense of urgency at the moment, please. MICHAEL: Sense of urgency at the moment, please.
249 00:11:48,960 00:11:50,640 Pardon? Sense of urgency. Pardon? Sense of urgency.
250 00:11:50,840 00:11:52,160 Matt, you've got half an hour, buddy. Matt, you've got half an hour, buddy.
251 00:11:52,360 00:11:55,520 Yes, chef. Be a little more freestyle. Yes, chef. Be a little more freestyle.
252 00:11:55,720 00:11:58,040 You don't have to be that vertical on it, You don't have to be that vertical on it,
253 00:11:58,240 00:11:59,640 as if you're doing it at home. as if you're doing it at home.
254 00:11:59,840 00:12:02,720 Even though you're representing the restaurant, it's all good. Even though you're representing the restaurant, it's all good.
255 00:12:02,920 00:12:04,440 Yes, chef. Yes, chef.
256 00:12:04,640 00:12:07,800 There's just under 30 minutes to go, guys. Under 30 minutes! There's just under 30 minutes to go, guys. Under 30 minutes!
257 00:12:09,160 00:12:11,560 At 30 minutes to go, I've got a million things going at the moment. At 30 minutes to go, I've got a million things going at the moment.
258 00:12:11,760 00:12:14,520 Saganaki is done. I just need to roll out the vine leaves. Saganaki is done. I just need to roll out the vine leaves.
259 00:12:14,720 00:12:17,000 So what have you got to get right? What are you worried about? So what have you got to get right? What are you worried about?
260 00:12:17,200 00:12:20,400 Ah, the vine leave being not too tough but not falling apart either. Ah, the vine leave being not too tough but not falling apart either.
261 00:12:20,600 00:12:23,280 They have to stay together in the pot. And the time. They have to stay together in the pot. And the time.
262 00:12:23,480 00:12:25,320 Just, ah, I've gone for a pressure cooker. Just, ah, I've gone for a pressure cooker.
263 00:12:25,520 00:12:27,040 OK. Mm-hm. OK. Mm-hm.
264 00:12:27,240 00:12:28,800 Normally they take an hour or so to cook Normally they take an hour or so to cook
265 00:12:29,000 00:12:30,280 and we just didn't have that time and we just didn't have that time
266 00:12:30,480 00:12:32,720 so I had to pack them out in the bottom of the pressure cooker so I had to pack them out in the bottom of the pressure cooker
267 00:12:32,920 00:12:35,000 and weigh them down, get it done. and weigh them down, get it done.
268 00:12:38,760 00:12:40,920 Capsicum puree, you roast the capsicum, Capsicum puree, you roast the capsicum,
269 00:12:41,120 00:12:43,800 and then I just pureed it with some garlic and yoghurt and then I just pureed it with some garlic and yoghurt
270 00:12:44,000 00:12:45,280 and salt and pepper and salt and pepper
271 00:12:45,480 00:12:47,440 and a little bit of chilli to add a little bit of bite. and a little bit of chilli to add a little bit of bite.
272 00:12:47,640 00:12:50,080 Ooh, it's got a bit of bite. Ooh, it's got a bit of bite.
273 00:12:50,280 00:12:51,760 Now I'm making the tzatziki. Now I'm making the tzatziki.
274 00:12:51,960 00:12:53,880 And next I'll do the flat bread. And next I'll do the flat bread.
275 00:12:54,080 00:12:56,640 MARIA: Oh, my God, I can already see a leaf. MARIA: Oh, my God, I can already see a leaf.
276 00:12:58,840 00:13:00,560 I think mine have all unrolled. I think mine have all unrolled.
277 00:13:00,760 00:13:02,600 I could see a little leaf popping out. I could see a little leaf popping out.
278 00:13:02,800 00:13:04,080 The plate's not heavy enough. The plate's not heavy enough.
279 00:13:04,280 00:13:05,880 MARK OLIVE: Do you know if they've unwrapped? MARK OLIVE: Do you know if they've unwrapped?
280 00:13:06,080 00:13:07,640 You don't know yet? I don't know. You don't know yet? I don't know.
281 00:13:07,840 00:13:10,160 Oh, no. Are we gonna have a look or are you just... Oh, no. Are we gonna have a look or are you just...
282 00:13:10,360 00:13:12,400 Oh, no, no, not until the end. Oh, no, no, not until the end.
283 00:13:14,080 00:13:16,640 From that stage on, it's just the waiting game From that stage on, it's just the waiting game
284 00:13:16,840 00:13:18,600 and I only had to make my tzatziki, and I only had to make my tzatziki,
285 00:13:18,800 00:13:22,000 so it was... I was like a nervous mother. so it was... I was like a nervous mother.
286 00:13:24,720 00:13:29,320 OK, this is what I want you to do, take that piece and just slice it. OK, this is what I want you to do, take that piece and just slice it.
287 00:13:31,800 00:13:34,360 NATALIE: Tuna is perfect. Good job, Matty! Yes. NATALIE: Tuna is perfect. Good job, Matty! Yes.
288 00:13:34,560 00:13:37,440 There's 10 minutes to go! There's 10 minutes to go!
289 00:13:37,640 00:13:39,400 Waiting, waiting. Waiting, waiting.
290 00:13:41,560 00:13:43,520 Pete, you're waiting the pressure cooker. Pete, you're waiting the pressure cooker.
291 00:13:43,720 00:13:45,240 I am. You know there's 10 minutes to go. I am. You know there's 10 minutes to go.
292 00:13:45,440 00:13:47,480 How many minutes does it say left on the pressure cooker? How many minutes does it say left on the pressure cooker?
293 00:13:47,680 00:13:48,960 12. 12.
294 00:13:49,160 00:13:50,640 BOTH: Ooh. BOTH: Ooh.
295 00:13:50,840 00:13:52,880 You're cutting it fine, mate! You're cutting it fine, mate!
296 00:13:53,080 00:13:54,920 What if you open the pressure cooker What if you open the pressure cooker
297 00:13:55,120 00:13:57,960 and maybe the vine leaves have sort of unravelled and...? and maybe the vine leaves have sort of unravelled and...?
298 00:13:59,440 00:14:01,520 I go home. I go home. You know, it's... I go home. I go home. You know, it's...
299 00:14:05,840 00:14:09,800 Come on, guys, you've only got five minutes to go! Come on, guys, you've only got five minutes to go!
300 00:14:14,200 00:14:15,840 Please, please. Please, please.
301 00:14:17,280 00:14:19,600 Please be cooked, please be cooked, please be cooked. Please be cooked, please be cooked, please be cooked.
302 00:14:19,800 00:14:21,400 Oh, God. Oh, God.
303 00:14:23,200 00:14:26,000 Oh, thank God. Oh, thank God they've held! Oh, thank God. Oh, thank God they've held!
304 00:14:26,200 00:14:27,520 (LAUGHS) (LAUGHS)
305 00:14:27,720 00:14:28,960 Oh! Oh!
306 00:14:30,520 00:14:33,600 I am worried about the rice not having absorbed enough water I am worried about the rice not having absorbed enough water
307 00:14:33,800 00:14:37,400 but I'm trusting that it's still swelling now. but I'm trusting that it's still swelling now.
308 00:14:37,600 00:14:39,080 FRANK: Start plating. FRANK: Start plating.
309 00:14:40,160 00:14:41,840 MATT: Yes. NATALIE: They look good. MATT: Yes. NATALIE: They look good.
310 00:14:42,040 00:14:44,200 They're great. Let's go a bit faster, Matty. They're great. Let's go a bit faster, Matty.
311 00:14:44,400 00:14:46,960 Yeah, you've got like a minute, bud, so now you've really got to work. Yeah, you've got like a minute, bud, so now you've really got to work.
312 00:14:47,160 00:14:50,600 There's two minutes. You should be plating up right now! There's two minutes. You should be plating up right now!
313 00:14:52,920 00:14:54,920 MARK OLIVE: Look, I know that Greeks love to nap MARK OLIVE: Look, I know that Greeks love to nap
314 00:14:55,120 00:14:58,200 but youse better get your skates on! (LAUGHS) but youse better get your skates on! (LAUGHS)
315 00:15:00,320 00:15:02,040 PETE: Yep, we're good. PETE: Yep, we're good.
316 00:15:04,040 00:15:05,800 So I got the lid open... So I got the lid open...
317 00:15:07,320 00:15:09,440 ..I couldn't get the weigh-down plates out of the thing, ..I couldn't get the weigh-down plates out of the thing,
318 00:15:09,640 00:15:11,160 they were in so tight. they were in so tight.
319 00:15:13,440 00:15:15,120 DAN AND MARK OLIVE: 30 seconds! DAN AND MARK OLIVE: 30 seconds!
320 00:15:15,320 00:15:17,080 DAN HONG: 30 seconds! DAN HONG: 30 seconds!
321 00:15:17,280 00:15:19,320 MARK OLIVE: Come on, Matthew! MARK OLIVE: Come on, Matthew!
322 00:15:22,600 00:15:24,560 FRANK: Don't drop it now! (LAUGHS) FRANK: Don't drop it now! (LAUGHS)
323 00:15:25,760 00:15:27,160 Good one. Good one.
324 00:15:28,200 00:15:30,960 Peter, get something on the plate, mate, get something on the plate. Peter, get something on the plate, mate, get something on the plate.
325 00:15:31,160 00:15:32,800 10 seconds, Peter! 10 seconds, Peter!
326 00:15:36,080 00:15:38,000 (APPLAUSE) (APPLAUSE)
327 00:15:39,200 00:15:40,840 Well done, you did well. Well done, you did well.
328 00:15:41,040 00:15:42,480 Hooley dooley. Hooley dooley.
329 00:15:43,920 00:15:45,520 MELISSA LEONG: It's a feast! Delicious. MELISSA LEONG: It's a feast! Delicious.
330 00:15:46,960 00:15:49,640 You know what that dance is? That's the balance dance! You know what that dance is? That's the balance dance!
331 00:15:49,840 00:15:51,680 They're really tasty. They're really tasty.
332 00:15:51,880 00:15:53,600 And so the best plate on the pass is... And so the best plate on the pass is...
333 00:16:03,160 00:16:05,680 MAEVE O'MEARA: Apprentice chef Matthew and our four home cooks MAEVE O'MEARA: Apprentice chef Matthew and our four home cooks
334 00:16:05,880 00:16:09,920 have just created their versions of dolmades with accompaniments. have just created their versions of dolmades with accompaniments.
335 00:16:12,880 00:16:16,360 And now blind-tasting judge Melissa will taste their creations. And now blind-tasting judge Melissa will taste their creations.
336 00:16:16,560 00:16:19,480 MARK OLIVE: Melissa, it's been hectic. MARK OLIVE: Melissa, it's been hectic.
337 00:16:19,680 00:16:21,720 It has been hectic, and you know what, It has been hectic, and you know what,
338 00:16:21,920 00:16:25,840 five very different plates of dolmades on the pass tonight. five very different plates of dolmades on the pass tonight.
339 00:16:26,040 00:16:26,920 Wow. Wow.
340 00:16:27,120 00:16:31,760 I'm really impressed with what everyone did with such little time. I'm really impressed with what everyone did with such little time.
341 00:16:31,960 00:16:36,400 Melissa, pork and beef dolmades with tzatziki. Melissa, pork and beef dolmades with tzatziki.
342 00:16:39,280 00:16:41,960 These are very cute dolmades. These are very cute dolmades.
343 00:16:42,160 00:16:45,440 They're probably the smallest dolmades I think I've ever seen. They're probably the smallest dolmades I think I've ever seen.
344 00:16:45,640 00:16:49,640 To me Greek food is about generosity and these look a little lonely. To me Greek food is about generosity and these look a little lonely.
345 00:16:58,880 00:17:02,240 Well, I have to say, these dolmades might be small Well, I have to say, these dolmades might be small
346 00:17:02,440 00:17:04,160 but they're really tasty. but they're really tasty.
347 00:17:04,360 00:17:05,640 Packing a punch? Packing a punch?
348 00:17:05,840 00:17:07,440 The tzatziki is nice and acidic. The tzatziki is nice and acidic.
349 00:17:07,640 00:17:11,280 The seasoning in the dolmades was absolutely amazing. The seasoning in the dolmades was absolutely amazing.
350 00:17:11,480 00:17:15,000 This was a really lovely looking, quite homely dish. This was a really lovely looking, quite homely dish.
351 00:17:15,200 00:17:16,680 I think they're adorable. I think they're adorable.
352 00:17:16,880 00:17:18,400 They're just like you, Melissa. Oh. They're just like you, Melissa. Oh.
353 00:17:18,600 00:17:21,080 Tiny, but pack a big punch. Oh, thank you. Tiny, but pack a big punch. Oh, thank you.
354 00:17:23,080 00:17:26,120 Sesame leaf dolmades with yellowfin tuna, Sesame leaf dolmades with yellowfin tuna,
355 00:17:26,320 00:17:29,800 black cherries and preserved lemon. black cherries and preserved lemon.
356 00:17:30,000 00:17:31,200 Wow. Wow.
357 00:17:31,400 00:17:35,480 There's so much colour and texture going on but where's the dolmades? There's so much colour and texture going on but where's the dolmades?
358 00:17:35,680 00:17:37,160 (LAUGHS) (LAUGHS)
359 00:17:37,360 00:17:38,640 They're propping up the tuna. They're propping up the tuna.
360 00:17:38,840 00:17:42,960 That's a bit of an odd move to hide the star of the show. That's a bit of an odd move to hide the star of the show.
361 00:17:49,000 00:17:50,080 Mm. Mm.
362 00:17:51,440 00:17:54,160 Flavour of the dolmades themselves, delicious. Flavour of the dolmades themselves, delicious.
363 00:17:54,360 00:17:57,480 The rice, the dill, fantastic. The rice, the dill, fantastic.
364 00:17:57,680 00:18:02,280 Unfortunately, I feel that the accompaniments just don't say Greece Unfortunately, I feel that the accompaniments just don't say Greece
365 00:18:02,480 00:18:04,640 and they don't say balance. and they don't say balance.
366 00:18:07,080 00:18:10,400 Pork and bacon dolmades with lemon yoghurt. Pork and bacon dolmades with lemon yoghurt.
367 00:18:10,600 00:18:13,120 Wow! It looks gorgeous. Wow! It looks gorgeous.
368 00:18:20,360 00:18:22,080 The flavours are really beautiful. The flavours are really beautiful.
369 00:18:22,280 00:18:25,640 Lots of texture in there, the smokiness of the bacon. Lots of texture in there, the smokiness of the bacon.
370 00:18:25,840 00:18:27,240 Very tasty. Very tasty.
371 00:18:27,440 00:18:30,040 I am a little worried about the rice. I am a little worried about the rice.
372 00:18:30,240 00:18:32,520 It's... undercooked. It's... undercooked.
373 00:18:32,720 00:18:34,800 It does let it down a little bit. It does let it down a little bit.
374 00:18:35,000 00:18:41,440 Melissa, beef dolmades with green capsicum puree and tzatziki. Melissa, beef dolmades with green capsicum puree and tzatziki.
375 00:18:41,640 00:18:45,640 The presentation of the plate itself is quite pleasing, The presentation of the plate itself is quite pleasing,
376 00:18:45,840 00:18:48,200 I'm very excited to get stuck in. I'm very excited to get stuck in.
377 00:18:59,360 00:19:02,120 The dolmades themselves are OK, The dolmades themselves are OK,
378 00:19:02,320 00:19:04,520 they're rolled properly, they're perfectly encased. they're rolled properly, they're perfectly encased.
379 00:19:04,720 00:19:07,320 The beef and the rice are well cooked. The beef and the rice are well cooked.
380 00:19:07,520 00:19:11,280 This capsicum puree, unfortunately, is spicy This capsicum puree, unfortunately, is spicy
381 00:19:11,480 00:19:14,560 and it's a little confusing... as a plate. and it's a little confusing... as a plate.
382 00:19:14,760 00:19:16,920 There's just no balance here. There's just no balance here.
383 00:19:17,120 00:19:21,280 Dolmades with saganaki and olives. Dolmades with saganaki and olives.
384 00:19:22,680 00:19:25,400 This is lovely to see a very generous plate of food. This is lovely to see a very generous plate of food.
385 00:19:29,320 00:19:31,240 There were some time issues. There were some time issues.
386 00:19:31,440 00:19:33,760 It's not like the rice has fallen out. It's not like the rice has fallen out.
387 00:19:33,960 00:19:35,360 Exactly. You know? Exactly. You know?
388 00:19:35,560 00:19:38,280 Mmm. Just have a bite. Mmm. Just have a bite.
389 00:19:49,920 00:19:51,320 You know what that dance is? You know what that dance is?
390 00:19:51,520 00:19:53,400 The wiggle dance? That's the balance dance. The wiggle dance? That's the balance dance.
391 00:19:53,600 00:19:55,560 It is, it's the balance dance. It is, it's the balance dance.
392 00:19:55,760 00:19:59,800 Someone's thought about the experience of the plate, and to me, Someone's thought about the experience of the plate, and to me,
393 00:20:00,000 00:20:03,440 what's great about Greek food is that it's a feast, all the time. what's great about Greek food is that it's a feast, all the time.
394 00:20:03,640 00:20:05,680 The dolmades themselves are not perfect The dolmades themselves are not perfect
395 00:20:05,880 00:20:08,880 but it works well with the accompaniments, but it works well with the accompaniments,
396 00:20:09,080 00:20:11,120 the saltiness, the brininess, the acidity. the saltiness, the brininess, the acidity.
397 00:20:11,320 00:20:15,960 Overall, so much generosity on the plate and I really liked that a lot. Overall, so much generosity on the plate and I really liked that a lot.
398 00:20:16,160 00:20:20,800 Well, Melissa, there are five plates of dolmades on the pass Well, Melissa, there are five plates of dolmades on the pass
399 00:20:21,000 00:20:22,680 and you've got to come up with a decision. and you've got to come up with a decision.
400 00:20:22,880 00:20:24,640 High stakes. High stakes.
401 00:20:30,640 00:20:33,200 MAEVE O'MEARA: Our four home cooks and apprentice chef Matthew MAEVE O'MEARA: Our four home cooks and apprentice chef Matthew
402 00:20:33,400 00:20:34,920 have just finished their cook have just finished their cook
403 00:20:35,120 00:20:38,120 and blind-tasting judge Melissa is ready to announce and blind-tasting judge Melissa is ready to announce
404 00:20:38,320 00:20:41,520 which version of dolmades is the winning plate. which version of dolmades is the winning plate.
405 00:20:43,680 00:20:45,440 Well, what a way to start Greek week, Well, what a way to start Greek week,
406 00:20:45,640 00:20:48,160 with a Greek classic, dolmades. with a Greek classic, dolmades.
407 00:20:48,360 00:20:51,440 So home cooks, do you think one of you can beat the restaurant tonight? So home cooks, do you think one of you can beat the restaurant tonight?
408 00:20:51,640 00:20:53,520 Hope so. Easy! Hope so. Easy!
409 00:20:53,720 00:20:56,600 Maria, how do you think you went? Maria, how do you think you went?
410 00:20:56,800 00:20:58,120 I think I did OK. I think I did OK.
411 00:20:58,320 00:21:00,960 I... wish my dolmades had more time to cook. I... wish my dolmades had more time to cook.
412 00:21:01,160 00:21:02,600 I'm a bit worried about the texture. I'm a bit worried about the texture.
413 00:21:02,800 00:21:06,160 We'll see. Matthew... How do you think you went? We'll see. Matthew... How do you think you went?
414 00:21:06,360 00:21:08,200 I had a bit of a slow start I had a bit of a slow start
415 00:21:08,400 00:21:12,080 and... bit scared my rice filling was a bit undercooked. and... bit scared my rice filling was a bit undercooked.
416 00:21:12,280 00:21:14,800 Chef, I don't know who was more nervous, you or him? Chef, I don't know who was more nervous, you or him?
417 00:21:15,000 00:21:17,720 Oh, me. Definitely me. (LAUGHTER) Oh, me. Definitely me. (LAUGHTER)
418 00:21:17,920 00:21:21,920 Melissa, which plate on the pass was your favourite? Melissa, which plate on the pass was your favourite?
419 00:21:22,120 00:21:24,760 Tonight, the best plate on the pass is... Tonight, the best plate on the pass is...
420 00:21:27,560 00:21:30,240 ..pork and beef dolmades with tzatziki. ..pork and beef dolmades with tzatziki.
421 00:21:32,800 00:21:34,240 (APPLAUSE) (APPLAUSE)
422 00:21:38,760 00:21:41,120 Maria, how are you feeling? Elated. Maria, how are you feeling? Elated.
423 00:21:41,320 00:21:43,640 I really didn't think that was gonna happen. I really didn't think that was gonna happen.
424 00:21:43,840 00:21:45,920 Look, they were small, but gosh, they were mighty Look, they were small, but gosh, they were mighty
425 00:21:46,120 00:21:48,640 and when I bit into the dolmade, and when I bit into the dolmade,
426 00:21:48,840 00:21:51,360 it just had all the flavours I was looking for. it just had all the flavours I was looking for.
427 00:21:51,560 00:21:53,920 Beautiful seasoning, really cohesive, Beautiful seasoning, really cohesive,
428 00:21:54,120 00:21:55,920 it just came together beautifully, so well done. it just came together beautifully, so well done.
429 00:21:56,120 00:21:59,240 Thank you. (APPLAUSE) Thank you. (APPLAUSE)
430 00:21:59,440 00:22:01,600 Yay, I won. It was great. Yay, I won. It was great.
431 00:22:01,800 00:22:03,960 It was amazing, I couldn't believe it. It was amazing, I couldn't believe it.
432 00:22:04,160 00:22:05,720 Matthew, how are you feeling? Matthew, how are you feeling?
433 00:22:05,920 00:22:07,520 Um... nervous. Um... nervous.
434 00:22:07,720 00:22:10,160 To be beaten by Maria, I felt pretty bad To be beaten by Maria, I felt pretty bad
435 00:22:10,360 00:22:13,160 but she's a Greek girl, she grew up eating dolmades. but she's a Greek girl, she grew up eating dolmades.
436 00:22:13,360 00:22:14,800 I wish I won. I wish I won.
437 00:22:15,000 00:22:16,840 Peter, how are you feeling? Peter, how are you feeling?
438 00:22:17,040 00:22:18,360 Oh, I think he went remarkably well, Oh, I think he went remarkably well,
439 00:22:18,560 00:22:20,000 I mean, he's never done the dish before I mean, he's never done the dish before
440 00:22:20,200 00:22:24,240 and I think he did really well, very proud of him. and I think he did really well, very proud of him.
441 00:22:24,440 00:22:28,640 Melissa, which plate on the pass did not live up to your expectations? Melissa, which plate on the pass did not live up to your expectations?
442 00:22:28,840 00:22:32,360 The plate that did not live up to my expectations is... The plate that did not live up to my expectations is...
443 00:22:36,000 00:22:39,960 ..the beef dolmades with green capsicum and tzatziki. ..the beef dolmades with green capsicum and tzatziki.
444 00:22:42,960 00:22:44,520 It's alright. It's alright.
445 00:22:44,720 00:22:46,160 Thanks. I'm sorry, Anne. Thanks. I'm sorry, Anne.
446 00:22:46,360 00:22:50,880 The capsicum puree just sort of overpowered the dolmades. The capsicum puree just sort of overpowered the dolmades.
447 00:22:51,080 00:22:54,440 I hope you go away from this, continuing to love to cook I hope you go away from this, continuing to love to cook
448 00:22:54,640 00:22:55,920 because clearly you do. because clearly you do.
449 00:22:56,120 00:22:58,400 I'm disappointed but I've learned a lot from the experience I'm disappointed but I've learned a lot from the experience
450 00:22:58,600 00:22:59,880 so it's definitely been fun. so it's definitely been fun.
451 00:23:00,080 00:23:03,960 Congratulations, Maria, you got best plate on the pass, Congratulations, Maria, you got best plate on the pass,
452 00:23:04,160 00:23:06,320 outcooking the restaurant, so you get this trophy! outcooking the restaurant, so you get this trophy!
453 00:23:06,520 00:23:09,080 Thank you! Congratulations. Thank you! Congratulations.
454 00:23:11,200 00:23:13,440 MAEVE O'MEARA: Next time... It's smelling great from here. MAEVE O'MEARA: Next time... It's smelling great from here.
455 00:23:13,640 00:23:15,720 It's all about the octopus. MELISSA LEONG: Absolutely. It's all about the octopus. MELISSA LEONG: Absolutely.
456 00:23:15,920 00:23:17,200 I'm not stressed. I'm not stressed.
457 00:23:17,400 00:23:19,880 What are your two techniques? Pressure cook and then the griddle. What are your two techniques? Pressure cook and then the griddle.
458 00:23:20,080 00:23:21,880 It doesn't look like there's any sauce there. It doesn't look like there's any sauce there.
459 00:23:22,080 00:23:23,600 Thanks, Dan. Thanks, Dan.
460 00:23:23,800 00:23:25,560 It's that good, is it, Mark? It gives it mm-mm. It's that good, is it, Mark? It gives it mm-mm.
461 00:23:25,760 00:23:27,240 I love a bit of mm-mm. I love a bit of mm-mm.
462 00:23:27,440 00:23:29,720 Then later in the week... Oh, my God! Then later in the week... Oh, my God!
463 00:23:29,920 00:23:31,600 Join me at Restaurant Alpha Join me at Restaurant Alpha
464 00:23:31,800 00:23:35,880 to explore the warmth and generosity of their incredible Greek cuisine. to explore the warmth and generosity of their incredible Greek cuisine.
465 00:23:36,080 00:23:38,720 Genius. Thank you. Absolutely superb. Thank you. Genius. Thank you. Absolutely superb. Thank you.