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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. |