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1 | 00:00:02,080 | 00:00:03,760 | MAEVE O'MEARA: This week on the Chefs' Line, | MAEVE O'MEARA: This week on the Chefs' Line, |
2 | 00:00:03,960 | 00:00:06,320 | the professionals from Sydney restaurant Alpha | the professionals from Sydney restaurant Alpha |
3 | 00:00:06,520 | 00:00:09,640 | are taking on our three remaining home cooks, | are taking on our three remaining home cooks, |
4 | 00:00:09,840 | 00:00:13,200 | who think they've got what is takes to beat them at their own game. | who think they've got what is takes to beat them at their own game. |
5 | 00:00:13,400 | 00:00:16,440 | The home cooks will showcase their best Greek cuisine | The home cooks will showcase their best Greek cuisine |
6 | 00:00:16,640 | 00:00:21,120 | as they battle against Alpha's chain of command one by one. | as they battle against Alpha's chain of command one by one. |
7 | 00:00:21,320 | 00:00:24,760 | And with home cook Maria claiming a surprising first victory... | And with home cook Maria claiming a surprising first victory... |
8 | 00:00:24,960 | 00:00:27,640 | I really didn't think that was gonna happen. Elated! | I really didn't think that was gonna happen. Elated! |
9 | 00:00:27,840 | 00:00:29,520 | Congratulations! Thanks. | Congratulations! Thanks. |
10 | 00:00:29,720 | 00:00:32,200 | ..the pressure is now on the professionals | ..the pressure is now on the professionals |
11 | 00:00:32,400 | 00:00:34,640 | for their next in line, the station chef. | for their next in line, the station chef. |
12 | 00:00:34,840 | 00:00:37,080 | WOMAN: I'm always ready to cook. It's my life. | WOMAN: I'm always ready to cook. It's my life. |
13 | 00:00:37,280 | 00:00:38,920 | So we'll see how it goes. | So we'll see how it goes. |
14 | 00:00:39,120 | 00:00:40,840 | It's the ultimate food fight | It's the ultimate food fight |
15 | 00:00:41,040 | 00:00:43,640 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
16 | 00:00:43,840 | 00:00:46,000 | That's great texture. That's what you want. | That's great texture. That's what you want. |
17 | 00:00:46,200 | 00:00:49,200 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
18 | 00:00:49,400 | 00:00:52,600 | The charring on this octopus is really, really nice. | The charring on this octopus is really, really nice. |
19 | 00:00:52,800 | 00:00:54,920 | The cooks with the best plates on the pass | The cooks with the best plates on the pass |
20 | 00:00:55,120 | 00:00:57,000 | will go through to the next round | will go through to the next round |
21 | 00:00:57,200 | 00:01:01,280 | 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. |
22 | 00:01:03,280 | 00:01:09,040 | Judged by executive chef Dan Hong, renowned chef Mark Olive | Judged by executive chef Dan Hong, renowned chef Mark Olive |
23 | 00:01:09,240 | 00:01:12,240 | and food writer Melissa Leong... | and food writer Melissa Leong... |
24 | 00:01:12,440 | 00:01:13,800 | So let's cook! | So let's cook! |
25 | 00:01:14,000 | 00:01:15,800 | ..which home cook has what it takes | ..which home cook has what it takes |
26 | 00:01:16,000 | 00:01:19,240 | to make it to the end of the Chefs' Line? | to make it to the end of the Chefs' Line? |
27 | 00:01:28,000 | 00:01:30,200 | Moussaka! Deconstructed or reinvented. | Moussaka! Deconstructed or reinvented. |
28 | 00:01:30,400 | 00:01:34,360 | Greek week is in full swing with three home cooks remaining... | Greek week is in full swing with three home cooks remaining... |
29 | 00:01:34,560 | 00:01:36,040 | I'm Maria. | I'm Maria. |
30 | 00:01:36,240 | 00:01:39,360 | ..South Australian Maria, who is proud of her heritage... | ..South Australian Maria, who is proud of her heritage... |
31 | 00:01:39,560 | 00:01:42,440 | I've held onto my Greek culture through food. | I've held onto my Greek culture through food. |
32 | 00:01:42,640 | 00:01:45,200 | That's the main thing that my family took from Cyprus | That's the main thing that my family took from Cyprus |
33 | 00:01:45,400 | 00:01:46,440 | when they moved to Australia. | when they moved to Australia. |
34 | 00:01:46,640 | 00:01:49,120 | Seriously, it is nice. (LAUGHS) | Seriously, it is nice. (LAUGHS) |
35 | 00:01:49,320 | 00:01:52,640 | ..mother-of-two from Victoria Sophia... | ..mother-of-two from Victoria Sophia... |
36 | 00:01:52,840 | 00:01:55,520 | SOPHIA: Greek cuisine is so important to me. | SOPHIA: Greek cuisine is so important to me. |
37 | 00:01:55,720 | 00:01:57,400 | It connects me to my heritage. | It connects me to my heritage. |
38 | 00:01:57,600 | 00:01:59,040 | I love being around food. | I love being around food. |
39 | 00:01:59,240 | 00:02:01,120 | I love the textures. The tastes. | I love the textures. The tastes. |
40 | 00:02:01,320 | 00:02:02,240 | The smells. | The smells. |
41 | 00:02:02,440 | 00:02:04,120 | ..and grandfather from WA Pete. | ..and grandfather from WA Pete. |
42 | 00:02:05,840 | 00:02:08,760 | Octopus. Is it yummy? | Octopus. Is it yummy? |
43 | 00:02:08,960 | 00:02:11,240 | No. (LAUGHTER) | No. (LAUGHTER) |
44 | 00:02:11,440 | 00:02:14,280 | My Greek cooking is unique because I'm not Greek. (LAUGHS) | My Greek cooking is unique because I'm not Greek. (LAUGHS) |
45 | 00:02:14,480 | 00:02:16,560 | So I have to make it up as I go along. | So I have to make it up as I go along. |
46 | 00:02:16,760 | 00:02:18,360 | ALL: Cheers. | ALL: Cheers. |
47 | 00:02:20,240 | 00:02:22,080 | Our home cooks will take on the professionals | Our home cooks will take on the professionals |
48 | 00:02:22,280 | 00:02:25,680 | from Sydney restaurant Alpha. | from Sydney restaurant Alpha. |
49 | 00:02:25,880 | 00:02:28,440 | I wanted to be a restaurant where it almost felt like you were at home. | I wanted to be a restaurant where it almost felt like you were at home. |
50 | 00:02:28,640 | 00:02:29,920 | You were at my home. | You were at my home. |
51 | 00:02:30,120 | 00:02:31,560 | Hi, Maeve! How are you? | Hi, Maeve! How are you? |
52 | 00:02:31,760 | 00:02:34,280 | So that was what I tried to represent here. | So that was what I tried to represent here. |
53 | 00:02:34,480 | 00:02:36,360 | Beautiful being in Alpha again. Thank you. | Beautiful being in Alpha again. Thank you. |
54 | 00:02:36,560 | 00:02:39,480 | Alpha showcases a modern take on Greek dining... | Alpha showcases a modern take on Greek dining... |
55 | 00:02:39,680 | 00:02:40,600 | (DING!) | (DING!) |
56 | 00:02:40,800 | 00:02:42,800 | ..serving simple, flavoursome dishes | ..serving simple, flavoursome dishes |
57 | 00:02:43,000 | 00:02:46,000 | that have been inspired by traditional Greek culture | that have been inspired by traditional Greek culture |
58 | 00:02:46,200 | 00:02:50,520 | and recipes from the childhood of executive chef Peter Conistis. | and recipes from the childhood of executive chef Peter Conistis. |
59 | 00:02:50,720 | 00:02:52,840 | Greek food to me means generosity. | Greek food to me means generosity. |
60 | 00:02:53,040 | 00:02:56,480 | Generosity in the quality of food, the amount of food. | Generosity in the quality of food, the amount of food. |
61 | 00:02:56,680 | 00:02:59,080 | The purity of it. The seasonality of it. | The purity of it. The seasonality of it. |
62 | 00:02:59,280 | 00:03:02,520 | 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. |
63 | 00:03:02,720 | 00:03:07,480 | The award winning Chefs' Line from Alpha are a tough team to beat. | The award winning Chefs' Line from Alpha are a tough team to beat. |
64 | 00:03:09,640 | 00:03:11,360 | Welcome back to the Chefs' Line. | Welcome back to the Chefs' Line. |
65 | 00:03:11,560 | 00:03:14,440 | All this week we've been asking the question, | All this week we've been asking the question, |
66 | 00:03:14,640 | 00:03:16,280 | can passionate home cooks | can passionate home cooks |
67 | 00:03:16,480 | 00:03:21,000 | beat professional chefs from a great Greek restaurant? | beat professional chefs from a great Greek restaurant? |
68 | 00:03:21,200 | 00:03:23,160 | Hope so! (LAUGHS) | Hope so! (LAUGHS) |
69 | 00:03:23,360 | 00:03:25,280 | Bring it on. | Bring it on. |
70 | 00:03:25,480 | 00:03:28,800 | Now, come on, guys, are you ready to get your Greek on? | Now, come on, guys, are you ready to get your Greek on? |
71 | 00:03:29,000 | 00:03:31,760 | Yeah! (LAUGHS) Absolutely. You beauty. Bring it on. | Yeah! (LAUGHS) Absolutely. You beauty. Bring it on. |
72 | 00:03:31,960 | 00:03:36,960 | Executive chef Peter, last night apprentice chef Matt cooked. | Executive chef Peter, last night apprentice chef Matt cooked. |
73 | 00:03:37,160 | 00:03:40,000 | Who's next in the Chefs' Line to cook tonight? | Who's next in the Chefs' Line to cook tonight? |
74 | 00:03:40,200 | 00:03:42,520 | Next in line is our station chef, Natalie. | Next in line is our station chef, Natalie. |
75 | 00:03:42,720 | 00:03:45,480 | And how do you rate Natalie's chances? | And how do you rate Natalie's chances? |
76 | 00:03:45,680 | 00:03:49,000 | Oh, I rate them very well. Natalie is a great chef. | Oh, I rate them very well. Natalie is a great chef. |
77 | 00:03:49,200 | 00:03:50,960 | She knows her Greek food. | She knows her Greek food. |
78 | 00:03:51,160 | 00:03:55,040 | Natalie, it's time to step up and represent your restaurant. | Natalie, it's time to step up and represent your restaurant. |
79 | 00:03:56,120 | 00:03:57,560 | Go, Natalie! | Go, Natalie! |
80 | 00:03:59,480 | 00:04:02,960 | Natalie, what is it about Greek cuisine that you love? | Natalie, what is it about Greek cuisine that you love? |
81 | 00:04:03,160 | 00:04:06,000 | Greek food is pretty much sharing style food, | Greek food is pretty much sharing style food, |
82 | 00:04:06,200 | 00:04:08,560 | sit on the table, friends and family. | sit on the table, friends and family. |
83 | 00:04:08,760 | 00:04:10,120 | It's the best thing. | It's the best thing. |
84 | 00:04:10,320 | 00:04:11,800 | It feels like me. | It feels like me. |
85 | 00:04:12,000 | 00:04:14,720 | Do you think you can outcook these home cooks? | Do you think you can outcook these home cooks? |
86 | 00:04:16,560 | 00:04:18,320 | I think... easy! | I think... easy! |
87 | 00:04:18,520 | 00:04:20,680 | (LAUGHTER) | (LAUGHTER) |
88 | 00:04:20,880 | 00:04:22,960 | I can outdo this chef. Yeah. Bring it on. | I can outdo this chef. Yeah. Bring it on. |
89 | 00:04:23,160 | 00:04:25,440 | I like that confidence. | I like that confidence. |
90 | 00:04:25,640 | 00:04:27,960 | Well, I think Natalie's thrown down the gauntlet there. | Well, I think Natalie's thrown down the gauntlet there. |
91 | 00:04:29,280 | 00:04:31,600 | We want to see your best... | We want to see your best... |
92 | 00:04:33,400 | 00:04:35,880 | ..twice-cooked octopus. | ..twice-cooked octopus. |
93 | 00:04:39,040 | 00:04:41,560 | MARIA: Octopus is really not my strong point | MARIA: Octopus is really not my strong point |
94 | 00:04:41,760 | 00:04:45,760 | so I think this will be quite difficult. | so I think this will be quite difficult. |
95 | 00:04:47,040 | 00:04:47,960 | MAEVE O'MEARA: For centuries, | MAEVE O'MEARA: For centuries, |
96 | 00:04:48,160 | 00:04:51,680 | Greek people have been cooking octopus in many different ways. | Greek people have been cooking octopus in many different ways. |
97 | 00:04:51,880 | 00:04:55,240 | Slow cooked or pickled and served as mezedes, | Slow cooked or pickled and served as mezedes, |
98 | 00:04:55,440 | 00:04:57,440 | or braised in wine and barbecued | or braised in wine and barbecued |
99 | 00:04:57,640 | 00:05:00,720 | to get that beautiful Mediterranean char-grilled flavour. | to get that beautiful Mediterranean char-grilled flavour. |
100 | 00:05:01,800 | 00:05:05,600 | How you choose to twice cook your octopus is up to you. | How you choose to twice cook your octopus is up to you. |
101 | 00:05:06,720 | 00:05:10,560 | And what you choose to serve it with is also up to you. | And what you choose to serve it with is also up to you. |
102 | 00:05:11,880 | 00:05:14,320 | Tonight the blind-tasting judge... | Tonight the blind-tasting judge... |
103 | 00:05:14,520 | 00:05:16,200 | ..is Mark. | ..is Mark. |
104 | 00:05:16,400 | 00:05:19,280 | Love octopus. It was one of the first Greek dishes I ever had. | Love octopus. It was one of the first Greek dishes I ever had. |
105 | 00:05:19,480 | 00:05:20,800 | Love it. | Love it. |
106 | 00:05:21,000 | 00:05:23,240 | So break a leg! | So break a leg! |
107 | 00:05:23,440 | 00:05:26,240 | Or eight! (LAUGHTER) | Or eight! (LAUGHTER) |
108 | 00:05:26,440 | 00:05:29,840 | MAEVE O'MEARA: Blind-tasting judge Mark will try all the dishes on the pass | MAEVE O'MEARA: Blind-tasting judge Mark will try all the dishes on the pass |
109 | 00:05:30,040 | 00:05:31,880 | without knowing who cooked them. | without knowing who cooked them. |
110 | 00:05:32,080 | 00:05:35,560 | You all have seventy five minutes to get your plates on the pass. | You all have seventy five minutes to get your plates on the pass. |
111 | 00:05:35,760 | 00:05:37,920 | So let's cook! Whoo! | So let's cook! Whoo! |
112 | 00:05:38,120 | 00:05:40,040 | Eventually one of these three home cooks | Eventually one of these three home cooks |
113 | 00:05:40,240 | 00:05:43,360 | will go up against restaurant Alpha's head chef Peter | will go up against restaurant Alpha's head chef Peter |
114 | 00:05:43,560 | 00:05:46,520 | but first they need to outcook station chef Natalie | but first they need to outcook station chef Natalie |
115 | 00:05:46,720 | 00:05:49,440 | and impress blind-tasting judge Mark. | and impress blind-tasting judge Mark. |
116 | 00:05:50,480 | 00:05:51,320 | So fresh. | So fresh. |
117 | 00:05:51,520 | 00:05:53,640 | What I'm looking for tonight is basically | What I'm looking for tonight is basically |
118 | 00:05:53,840 | 00:05:56,760 | tender octopus with just one bite. | tender octopus with just one bite. |
119 | 00:05:56,960 | 00:05:58,640 | That texture is gonna be just nice. | That texture is gonna be just nice. |
120 | 00:05:58,840 | 00:06:01,080 | The flavours are gonna be soaked through that octopus | The flavours are gonna be soaked through that octopus |
121 | 00:06:01,280 | 00:06:04,320 | and it is gonna be a lovely dish to eat when it's done properly. | and it is gonna be a lovely dish to eat when it's done properly. |
122 | 00:06:07,720 | 00:06:10,720 | Tonight I'm cooking the drunken octopus's garden. | Tonight I'm cooking the drunken octopus's garden. |
123 | 00:06:11,920 | 00:06:15,240 | Sophia. How are you cooking your twice-cooked octopus? | Sophia. How are you cooking your twice-cooked octopus? |
124 | 00:06:15,440 | 00:06:17,400 | I'm cooking it first in the pressure cooker | I'm cooking it first in the pressure cooker |
125 | 00:06:17,600 | 00:06:19,400 | and then on the char grill | and then on the char grill |
126 | 00:06:19,600 | 00:06:23,600 | and I'm serving it with a little garden of tomato | and I'm serving it with a little garden of tomato |
127 | 00:06:23,800 | 00:06:27,040 | underneath some fennel and red onion | underneath some fennel and red onion |
128 | 00:06:27,240 | 00:06:28,680 | and the lima beans... | and the lima beans... |
129 | 00:06:28,880 | 00:06:30,000 | OK. | OK. |
130 | 00:06:30,200 | 00:06:32,320 | ..which will be a little bit drunk too. | ..which will be a little bit drunk too. |
131 | 00:06:32,520 | 00:06:33,680 | I'm adding a little bit more ouzo. | I'm adding a little bit more ouzo. |
132 | 00:06:33,880 | 00:06:36,840 | OK, well, I'll leave you to it. Thank you. | OK, well, I'll leave you to it. Thank you. |
133 | 00:06:38,480 | 00:06:39,400 | Come on, babies. | Come on, babies. |
134 | 00:06:39,600 | 00:06:41,520 | I'm going to cook my octopus. | I'm going to cook my octopus. |
135 | 00:06:41,720 | 00:06:45,160 | I put it on the stove and I let all the water come out of the octopus | I put it on the stove and I let all the water come out of the octopus |
136 | 00:06:45,360 | 00:06:47,480 | and then I put it into another pot. | and then I put it into another pot. |
137 | 00:06:47,680 | 00:06:51,800 | White wine, bay leaves, cloves and garlic | White wine, bay leaves, cloves and garlic |
138 | 00:06:52,000 | 00:06:54,480 | and I let that simmer and suck up that wine. | and I let that simmer and suck up that wine. |
139 | 00:06:54,720 | 00:06:57,640 | It looks like you've finished your first stage of cooking the octopus already. | It looks like you've finished your first stage of cooking the octopus already. |
140 | 00:06:57,840 | 00:06:58,680 | Yes. | Yes. |
141 | 00:06:58,880 | 00:07:01,120 | What type of twice-cooked octopus are you doing tonight? | What type of twice-cooked octopus are you doing tonight? |
142 | 00:07:01,320 | 00:07:03,680 | I'm doing something really simple, | I'm doing something really simple, |
143 | 00:07:03,880 | 00:07:06,200 | which is just octopus twice-cooked | which is just octopus twice-cooked |
144 | 00:07:06,400 | 00:07:09,040 | with white wine and home-made pita bread. | with white wine and home-made pita bread. |
145 | 00:07:09,240 | 00:07:11,000 | Wow, that's very simple. | Wow, that's very simple. |
146 | 00:07:11,200 | 00:07:13,080 | And what kind of texture are you looking for? | And what kind of texture are you looking for? |
147 | 00:07:13,280 | 00:07:15,480 | Well, at the moment, it's still a little bit firm. | Well, at the moment, it's still a little bit firm. |
148 | 00:07:15,680 | 00:07:17,120 | But once it gets into that wine | But once it gets into that wine |
149 | 00:07:17,320 | 00:07:19,760 | and just cooks and gets sticky and delicious and soft, | and just cooks and gets sticky and delicious and soft, |
150 | 00:07:19,960 | 00:07:21,400 | I'll be happy. | I'll be happy. |
151 | 00:07:21,600 | 00:07:24,000 | It is a very simple dish. Yeah. | It is a very simple dish. Yeah. |
152 | 00:07:24,200 | 00:07:27,240 | And you've got to make sure that you nail it. | And you've got to make sure that you nail it. |
153 | 00:07:27,440 | 00:07:29,760 | OK. Now you've made me second-guess myself. (LAUGHS) | OK. Now you've made me second-guess myself. (LAUGHS) |
154 | 00:07:29,960 | 00:07:31,680 | Well, good luck. Thank you. | Well, good luck. Thank you. |
155 | 00:07:33,200 | 00:07:37,800 | So we're cooking the twice-cooked octopus just with a macaroni. | So we're cooking the twice-cooked octopus just with a macaroni. |
156 | 00:07:38,000 | 00:07:42,520 | Tonight with octopus I'm gonna cook it the two different ways. | Tonight with octopus I'm gonna cook it the two different ways. |
157 | 00:07:42,720 | 00:07:45,160 | One is into the pressure cooker. | One is into the pressure cooker. |
158 | 00:07:45,360 | 00:07:46,960 | And then finish up onto the grill. | And then finish up onto the grill. |
159 | 00:07:47,160 | 00:07:49,560 | So, Nat, I know that you really have this under control | So, Nat, I know that you really have this under control |
160 | 00:07:49,760 | 00:07:53,760 | but if there was any one element that could maybe trip up, | but if there was any one element that could maybe trip up, |
161 | 00:07:53,960 | 00:07:55,600 | what might that be? | what might that be? |
162 | 00:07:55,800 | 00:07:57,840 | I'm stressful regarding the pasta. | I'm stressful regarding the pasta. |
163 | 00:07:58,040 | 00:07:59,960 | Not overcooked, not too al dente. | Not overcooked, not too al dente. |
164 | 00:08:00,160 | 00:08:01,120 | That's the only thing. So... | That's the only thing. So... |
165 | 00:08:01,320 | 00:08:03,720 | So you need to make sure that the texture of your pasta is perfect. | So you need to make sure that the texture of your pasta is perfect. |
166 | 00:08:03,920 | 00:08:05,720 | Exactly. OK. | Exactly. OK. |
167 | 00:08:05,920 | 00:08:07,360 | Good luck. Thank you. | Good luck. Thank you. |
168 | 00:08:10,440 | 00:08:12,200 | PETE: Cooking twice-cooked octopus tonight | PETE: Cooking twice-cooked octopus tonight |
169 | 00:08:12,400 | 00:08:16,120 | with tzatziki and a few other bits and pieces. | with tzatziki and a few other bits and pieces. |
170 | 00:08:16,320 | 00:08:18,480 | It's just some salad effectively to go with it. | It's just some salad effectively to go with it. |
171 | 00:08:20,120 | 00:08:22,840 | Pete, so tell me quickly, your two versions of cooking, | Pete, so tell me quickly, your two versions of cooking, |
172 | 00:08:23,040 | 00:08:24,200 | what are your two techniques? | what are your two techniques? |
173 | 00:08:24,400 | 00:08:25,840 | Pressure cook, and then the griddle. | Pressure cook, and then the griddle. |
174 | 00:08:26,040 | 00:08:27,040 | The hot griddle. Wonderful. | The hot griddle. Wonderful. |
175 | 00:08:27,280 | 00:08:30,240 | So, tender, and then to just give it a little bit of caramelisation and flavour. | So, tender, and then to just give it a little bit of caramelisation and flavour. |
176 | 00:08:30,440 | 00:08:31,440 | That's the plan. | That's the plan. |
177 | 00:08:31,640 | 00:08:36,200 | So you're up against three strong Greek women tonight. | So you're up against three strong Greek women tonight. |
178 | 00:08:36,400 | 00:08:37,920 | Greek women, yes. | Greek women, yes. |
179 | 00:08:38,120 | 00:08:40,080 | That's right and there are so many versions | That's right and there are so many versions |
180 | 00:08:40,280 | 00:08:41,760 | of twice-cooked octopus. | of twice-cooked octopus. |
181 | 00:08:41,960 | 00:08:43,760 | Who knows what they're gonna bring to the table? | Who knows what they're gonna bring to the table? |
182 | 00:08:43,960 | 00:08:45,920 | I have no idea, so I've just got to do the best I can | I have no idea, so I've just got to do the best I can |
183 | 00:08:46,120 | 00:08:47,400 | and hope it measures up. | and hope it measures up. |
184 | 00:08:47,600 | 00:08:50,360 | Alright, well, good luck. OK, thank you. | Alright, well, good luck. OK, thank you. |
185 | 00:08:50,560 | 00:08:52,680 | I was pretty worried about the Greek contingent | I was pretty worried about the Greek contingent |
186 | 00:08:52,880 | 00:08:55,320 | and all those ladies out there with either professional | and all those ladies out there with either professional |
187 | 00:08:55,520 | 00:08:57,480 | or generation-long experience in Greek cooking | or generation-long experience in Greek cooking |
188 | 00:08:57,680 | 00:09:00,560 | and I thought, boy, these guys have done octopus before. | and I thought, boy, these guys have done octopus before. |
189 | 00:09:00,760 | 00:09:02,160 | I was a little bit nervous. | I was a little bit nervous. |
190 | 00:09:05,800 | 00:09:08,640 | So, Peter, has Natalie cooked this dish at the restaurant? | So, Peter, has Natalie cooked this dish at the restaurant? |
191 | 00:09:08,840 | 00:09:12,280 | Natalie has cooked components of it but not the whole thing as is. | Natalie has cooked components of it but not the whole thing as is. |
192 | 00:09:12,480 | 00:09:14,240 | How much does Alpha want to win tonight? | How much does Alpha want to win tonight? |
193 | 00:09:14,440 | 00:09:16,080 | Um, look, it would be great to win | Um, look, it would be great to win |
194 | 00:09:16,280 | 00:09:19,760 | but, you know, judging is a very personal thing. | but, you know, judging is a very personal thing. |
195 | 00:09:19,960 | 00:09:21,760 | What I think might be amazing | What I think might be amazing |
196 | 00:09:21,960 | 00:09:23,640 | might not be to somebody else's taste, | might not be to somebody else's taste, |
197 | 00:09:23,840 | 00:09:25,120 | but, you know, if we win, great. | but, you know, if we win, great. |
198 | 00:09:25,320 | 00:09:26,280 | If we don't it's all good. | If we don't it's all good. |
199 | 00:09:26,480 | 00:09:29,280 | Look, be confident in Natalie and I think you'll be fine. | Look, be confident in Natalie and I think you'll be fine. |
200 | 00:09:29,480 | 00:09:30,480 | Absolutely. Good luck. | Absolutely. Good luck. |
201 | 00:09:30,680 | 00:09:32,040 | Thank you. | Thank you. |
202 | 00:09:33,240 | 00:09:34,600 | NATALIE: Peter is... | NATALIE: Peter is... |
203 | 00:09:34,800 | 00:09:37,920 | You can't really say he's acting as a boss. | You can't really say he's acting as a boss. |
204 | 00:09:38,120 | 00:09:40,480 | It's pretty much everything for us. | It's pretty much everything for us. |
205 | 00:09:40,680 | 00:09:43,200 | I'm OK. I'm not stressed. I'm sure he's OK. | I'm OK. I'm not stressed. I'm sure he's OK. |
206 | 00:09:43,400 | 00:09:44,360 | Not stressed. | Not stressed. |
207 | 00:09:44,560 | 00:09:46,720 | It doesn't look like there's any sauce there. | It doesn't look like there's any sauce there. |
208 | 00:09:46,920 | 00:09:48,320 | Thanks, Dan. | Thanks, Dan. |
209 | 00:09:49,480 | 00:09:51,680 | Smelling great from here. | Smelling great from here. |
210 | 00:09:51,880 | 00:09:53,120 | It's that good, is it, Mark? | It's that good, is it, Mark? |
211 | 00:09:53,320 | 00:09:56,600 | Just gives it mmm-mmm. I love a bit of mmm-mmm. | Just gives it mmm-mmm. I love a bit of mmm-mmm. |
212 | 00:10:02,760 | 00:10:06,080 | Everybody, thirty minutes until we need your plates on the pass. | Everybody, thirty minutes until we need your plates on the pass. |
213 | 00:10:06,280 | 00:10:07,440 | MAEVE O'MEARA: It's Greek week | MAEVE O'MEARA: It's Greek week |
214 | 00:10:07,640 | 00:10:09,800 | and our three remaining home cooks | and our three remaining home cooks |
215 | 00:10:10,000 | 00:10:13,560 | are taking on restaurant Alpha's station chef, Natalie. | are taking on restaurant Alpha's station chef, Natalie. |
216 | 00:10:13,760 | 00:10:16,840 | They're cooking their version of a classic dish, | They're cooking their version of a classic dish, |
217 | 00:10:17,040 | 00:10:18,760 | twice-cooked octopus. | twice-cooked octopus. |
218 | 00:10:19,680 | 00:10:23,240 | MELISSA LEONG: Here we have three very simple versions of octopus | MELISSA LEONG: Here we have three very simple versions of octopus |
219 | 00:10:23,440 | 00:10:27,120 | and one more complicated, intricate version. | and one more complicated, intricate version. |
220 | 00:10:27,320 | 00:10:29,720 | We all know that if you do simple dishes | We all know that if you do simple dishes |
221 | 00:10:29,920 | 00:10:33,840 | you've got to nail every single element of the dish perfectly. | you've got to nail every single element of the dish perfectly. |
222 | 00:10:34,040 | 00:10:37,840 | I'm seeing a lot of classic Greek flavours here. | I'm seeing a lot of classic Greek flavours here. |
223 | 00:10:38,040 | 00:10:40,320 | I'll be interested to see how well they do | I'll be interested to see how well they do |
224 | 00:10:40,520 | 00:10:42,120 | and how tender the octopus will be. | and how tender the octopus will be. |
225 | 00:10:42,320 | 00:10:45,240 | Mmm. It's all about the octopus. Absolutely. | Mmm. It's all about the octopus. Absolutely. |
226 | 00:10:47,160 | 00:10:51,000 | I've got a cork in there because it's an old wives' tale. | I've got a cork in there because it's an old wives' tale. |
227 | 00:10:51,200 | 00:10:53,360 | So it probably doesn't mean anything at all but | So it probably doesn't mean anything at all but |
228 | 00:10:53,560 | 00:10:57,160 | it's meant to help tenderise octopus that's been cooking in wine. | it's meant to help tenderise octopus that's been cooking in wine. |
229 | 00:10:57,360 | 00:11:01,920 | It's something that my mum does and same with my yiayia as well. | It's something that my mum does and same with my yiayia as well. |
230 | 00:11:02,120 | 00:11:05,040 | I'm just going with the wives' tale and hoping for the best. | I'm just going with the wives' tale and hoping for the best. |
231 | 00:11:06,840 | 00:11:08,680 | I'm gonna put the octopus in here, | I'm gonna put the octopus in here, |
232 | 00:11:08,880 | 00:11:11,360 | slop it around a bit to absorb some flavours | slop it around a bit to absorb some flavours |
233 | 00:11:11,560 | 00:11:12,760 | and then whack it on the grill. | and then whack it on the grill. |
234 | 00:11:12,960 | 00:11:16,880 | It has white wine, lemon juice, oregano, garlic, chilli, | It has white wine, lemon juice, oregano, garlic, chilli, |
235 | 00:11:17,080 | 00:11:18,600 | the usual suspects, salt, pepper. | the usual suspects, salt, pepper. |
236 | 00:11:19,680 | 00:11:21,000 | (SIZZLE!) | (SIZZLE!) |
237 | 00:11:21,200 | 00:11:22,760 | Sophia, how you going? | Sophia, how you going? |
238 | 00:11:22,960 | 00:11:26,800 | Yeah, I'm just gonna have a little taste test of the octopus. | Yeah, I'm just gonna have a little taste test of the octopus. |
239 | 00:11:27,000 | 00:11:28,600 | Can I have a taste test? Yeah, you want to? | Can I have a taste test? Yeah, you want to? |
240 | 00:11:28,800 | 00:11:30,080 | Yeah, let's try it. | Yeah, let's try it. |
241 | 00:11:30,280 | 00:11:32,760 | How about we just take the... | How about we just take the... |
242 | 00:11:36,240 | 00:11:38,400 | Hasn't got the char flavour yet. | Hasn't got the char flavour yet. |
243 | 00:11:40,240 | 00:11:41,240 | Are you happy with it? | Are you happy with it? |
244 | 00:11:41,440 | 00:11:42,840 | Are you happy with the tenderness of it? | Are you happy with the tenderness of it? |
245 | 00:11:43,040 | 00:11:44,880 | I have to have a turn now. | I have to have a turn now. |
246 | 00:11:45,080 | 00:11:46,800 | OK. | OK. |
247 | 00:11:47,000 | 00:11:50,200 | Mmm. That is good. I'm safe with that. | Mmm. That is good. I'm safe with that. |
248 | 00:11:50,400 | 00:11:53,800 | OK, well, looks like everything is going smoothly, then. | OK, well, looks like everything is going smoothly, then. |
249 | 00:11:54,000 | 00:11:56,440 | It's um... it's going alright. | It's um... it's going alright. |
250 | 00:11:56,640 | 00:11:57,560 | (LAUGHS) | (LAUGHS) |
251 | 00:11:57,760 | 00:12:00,400 | Well, I'll leave you to it. Thank you. | Well, I'll leave you to it. Thank you. |
252 | 00:12:01,920 | 00:12:04,080 | PETER: How much longer are you cooking it for, Natalie? | PETER: How much longer are you cooking it for, Natalie? |
253 | 00:12:04,280 | 00:12:05,800 | Five, I will stop it. Sorry? | Five, I will stop it. Sorry? |
254 | 00:12:06,000 | 00:12:09,880 | I'll stop it. I put five more minutes but I'll stop it before. | I'll stop it. I put five more minutes but I'll stop it before. |
255 | 00:12:10,080 | 00:12:12,760 | You can't stop it. You need to go through the whole... | You can't stop it. You need to go through the whole... |
256 | 00:12:12,960 | 00:12:14,440 | No, no. I'll stop it. I can. | No, no. I'll stop it. I can. |
257 | 00:12:16,200 | 00:12:18,480 | Love Natalie to death. So passionate. | Love Natalie to death. So passionate. |
258 | 00:12:18,680 | 00:12:20,840 | She's happy to tell me what she thinks | She's happy to tell me what she thinks |
259 | 00:12:21,040 | 00:12:23,120 | and I love that, I love that interaction. | and I love that, I love that interaction. |
260 | 00:12:25,040 | 00:12:27,760 | Smelling great from here. Thank you. | Smelling great from here. Thank you. |
261 | 00:12:29,000 | 00:12:30,960 | Octopus final stages. | Octopus final stages. |
262 | 00:12:31,160 | 00:12:33,880 | Cooking it this time... this is on a very every hot grill. | Cooking it this time... this is on a very every hot grill. |
263 | 00:12:34,080 | 00:12:36,920 | It's just about done. It's starting to caramelise on the edges. | It's just about done. It's starting to caramelise on the edges. |
264 | 00:12:38,560 | 00:12:40,080 | We're almost there. | We're almost there. |
265 | 00:12:45,000 | 00:12:46,760 | My idea for plating was based on | My idea for plating was based on |
266 | 00:12:46,960 | 00:12:51,240 | dishes I'd had similarly in restaurants and tavernas. | dishes I'd had similarly in restaurants and tavernas. |
267 | 00:12:51,440 | 00:12:53,680 | One shellful of octopus, one shellful of tzatziki | One shellful of octopus, one shellful of tzatziki |
268 | 00:12:53,880 | 00:12:55,320 | and make it look good. | and make it look good. |
269 | 00:12:57,960 | 00:13:00,680 | MARIA: Looking at the octopus I thought it was going OK. | MARIA: Looking at the octopus I thought it was going OK. |
270 | 00:13:00,880 | 00:13:04,200 | I had lots of time and I thought, "My dish is way too simple." | I had lots of time and I thought, "My dish is way too simple." |
271 | 00:13:04,400 | 00:13:06,360 | Maria, how are you going? | Maria, how are you going? |
272 | 00:13:06,560 | 00:13:07,520 | Ah, I'm going OK. | Ah, I'm going OK. |
273 | 00:13:07,720 | 00:13:10,760 | Are you literally serving octopus with flat bread and that's it? | Are you literally serving octopus with flat bread and that's it? |
274 | 00:13:10,960 | 00:13:12,200 | Yeah. | Yeah. |
275 | 00:13:12,400 | 00:13:13,840 | What about the sauce? Is there any sauce? | What about the sauce? Is there any sauce? |
276 | 00:13:14,040 | 00:13:15,400 | There's a sauce in it. | There's a sauce in it. |
277 | 00:13:16,480 | 00:13:17,640 | It's saucy. | It's saucy. |
278 | 00:13:19,040 | 00:13:20,480 | Let me see the... Let me see it. | Let me see the... Let me see it. |
279 | 00:13:20,680 | 00:13:22,360 | OK. | OK. |
280 | 00:13:22,560 | 00:13:25,800 | It's a wet octopus. It's not a crispy octopus. | It's a wet octopus. It's not a crispy octopus. |
281 | 00:13:26,000 | 00:13:27,080 | Hopefully that's enough. | Hopefully that's enough. |
282 | 00:13:27,280 | 00:13:29,920 | It doesn't look like there's any sauce there to be quite honest. | It doesn't look like there's any sauce there to be quite honest. |
283 | 00:13:30,120 | 00:13:32,520 | I mean, you've got to get everything perfectly. | I mean, you've got to get everything perfectly. |
284 | 00:13:32,720 | 00:13:33,680 | You're not making a sauce. | You're not making a sauce. |
285 | 00:13:33,880 | 00:13:36,040 | It's just gonna be bread and the octopus. | It's just gonna be bread and the octopus. |
286 | 00:13:36,240 | 00:13:38,160 | Maybe I should make a sauce. I... | Maybe I should make a sauce. I... |
287 | 00:13:38,360 | 00:13:40,120 | I don't know. I don't know. OK? Alright. | I don't know. I don't know. OK? Alright. |
288 | 00:13:41,920 | 00:13:44,480 | Thanks, Dan. Thanks. (LAUGHS) | Thanks, Dan. Thanks. (LAUGHS) |
289 | 00:13:46,480 | 00:13:48,080 | Five minutes left! | Five minutes left! |
290 | 00:13:49,600 | 00:13:50,960 | How you going, Natalie? Ready! | How you going, Natalie? Ready! |
291 | 00:13:51,160 | 00:13:53,000 | OK. A minute away! | OK. A minute away! |
292 | 00:14:02,240 | 00:14:04,040 | There's two minutes to go, guys! Two minutes! | There's two minutes to go, guys! Two minutes! |
293 | 00:14:04,240 | 00:14:05,800 | You should be plating up right now! | You should be plating up right now! |
294 | 00:14:11,000 | 00:14:14,960 | I freaked out at the last minute because Dan made me scared, | I freaked out at the last minute because Dan made me scared, |
295 | 00:14:15,160 | 00:14:17,000 | and I decided to do a little sauce. | and I decided to do a little sauce. |
296 | 00:14:17,200 | 00:14:20,280 | Just a plain tzatziki with some dill in it. | Just a plain tzatziki with some dill in it. |
297 | 00:14:20,480 | 00:14:23,560 | Just to add a little bit of moisture onto the plate. | Just to add a little bit of moisture onto the plate. |
298 | 00:14:31,880 | 00:14:33,680 | Thirty seconds, Sophia. | Thirty seconds, Sophia. |
299 | 00:14:33,880 | 00:14:35,120 | That's it. | That's it. |
300 | 00:14:35,320 | 00:14:37,280 | Go, go, go. MELISSA LEONG: Go, go, go. | Go, go, go. MELISSA LEONG: Go, go, go. |
301 | 00:14:40,640 | 00:14:43,120 | (APPLAUSE) | (APPLAUSE) |
302 | 00:14:46,080 | 00:14:47,640 | Congratulations, guys. | Congratulations, guys. |
303 | 00:14:48,760 | 00:14:51,160 | Most important is to be successful for Peter, | Most important is to be successful for Peter, |
304 | 00:14:51,360 | 00:14:55,680 | because if I'm here it's because of him. | because if I'm here it's because of him. |
305 | 00:14:55,880 | 00:14:57,200 | Oh! | Oh! |
306 | 00:14:57,400 | 00:15:01,800 | I'm feeling worried because I did a sauce at the last minute. | I'm feeling worried because I did a sauce at the last minute. |
307 | 00:15:02,000 | 00:15:07,160 | The only thing I can say is that my octopus was tender and soft. | The only thing I can say is that my octopus was tender and soft. |
308 | 00:15:14,280 | 00:15:15,240 | PETER: Are you happy? | PETER: Are you happy? |
309 | 00:15:15,440 | 00:15:17,080 | Yeah I'm really happy. | Yeah I'm really happy. |
310 | 00:15:17,280 | 00:15:18,480 | I think... Excellent. | I think... Excellent. |
311 | 00:15:18,680 | 00:15:21,080 | Well, I thought it looked beautiful. (LAUGHS) Thank you. | Well, I thought it looked beautiful. (LAUGHS) Thank you. |
312 | 00:15:21,280 | 00:15:22,120 | MAEVE O'MEARA: It's Greek week | MAEVE O'MEARA: It's Greek week |
313 | 00:15:22,320 | 00:15:25,320 | and our three passionate home cooks and station chef Natalie | and our three passionate home cooks and station chef Natalie |
314 | 00:15:25,520 | 00:15:28,120 | have just battled to produce their own versions | have just battled to produce their own versions |
315 | 00:15:28,320 | 00:15:30,080 | of twice-cooked octopus. | of twice-cooked octopus. |
316 | 00:15:31,120 | 00:15:34,600 | And now it's time for judge Mark to taste the four dishes. | And now it's time for judge Mark to taste the four dishes. |
317 | 00:15:36,000 | 00:15:37,640 | Wow. What did I miss? | Wow. What did I miss? |
318 | 00:15:37,840 | 00:15:41,600 | You missed a pretty focused battle. Everyone knew what they were doing. | You missed a pretty focused battle. Everyone knew what they were doing. |
319 | 00:15:41,800 | 00:15:43,360 | I remember the first time I had octopus. | I remember the first time I had octopus. |
320 | 00:15:43,560 | 00:15:45,840 | I was a young kid and it was the best experience. | I was a young kid and it was the best experience. |
321 | 00:15:46,040 | 00:15:47,080 | It was so tasty. | It was so tasty. |
322 | 00:15:47,280 | 00:15:50,040 | Just lemon, a little bit of dill and a bit of yoghurt | Just lemon, a little bit of dill and a bit of yoghurt |
323 | 00:15:50,240 | 00:15:53,080 | and I tell you what, really, really nice. | and I tell you what, really, really nice. |
324 | 00:15:53,280 | 00:15:55,480 | They look very different, don't they? | They look very different, don't they? |
325 | 00:15:57,600 | 00:16:00,120 | MELISSA LEONG: This lovely plate is a twice-cooked octopus | MELISSA LEONG: This lovely plate is a twice-cooked octopus |
326 | 00:16:00,320 | 00:16:04,200 | that has been braised and grilled and served with tzatziki. | that has been braised and grilled and served with tzatziki. |
327 | 00:16:04,400 | 00:16:06,680 | It reminds me of like a Greek tavern. | It reminds me of like a Greek tavern. |
328 | 00:16:06,880 | 00:16:08,960 | I think I'm gonna go in. | I think I'm gonna go in. |
329 | 00:16:14,120 | 00:16:15,920 | It looks very nice. It looks really nice. | It looks very nice. It looks really nice. |
330 | 00:16:16,120 | 00:16:17,680 | Nice and juicy too. | Nice and juicy too. |
331 | 00:16:21,600 | 00:16:23,600 | This octopus is very tender | This octopus is very tender |
332 | 00:16:23,800 | 00:16:26,400 | but it could be just a little bit more tender. | but it could be just a little bit more tender. |
333 | 00:16:26,600 | 00:16:29,480 | And the tzatziki it does, you know, cut through that octopus | And the tzatziki it does, you know, cut through that octopus |
334 | 00:16:29,680 | 00:16:32,160 | so it's hitting the right notes there. | so it's hitting the right notes there. |
335 | 00:16:32,360 | 00:16:34,680 | What I love about this dish, it's old school. | What I love about this dish, it's old school. |
336 | 00:16:34,880 | 00:16:36,640 | But the flavours there, | But the flavours there, |
337 | 00:16:36,840 | 00:16:38,880 | that char grill on the outside, | that char grill on the outside, |
338 | 00:16:39,080 | 00:16:40,520 | it just gives it mmm-mmm. | it just gives it mmm-mmm. |
339 | 00:16:40,720 | 00:16:42,560 | I love a bit of mmm-mmm. | I love a bit of mmm-mmm. |
340 | 00:16:42,760 | 00:16:45,400 | Mm-mm. (LAUGHS) | Mm-mm. (LAUGHS) |
341 | 00:16:46,480 | 00:16:51,680 | This is a twice-cooked octopus with homemade flatbread and tzatziki. | This is a twice-cooked octopus with homemade flatbread and tzatziki. |
342 | 00:16:52,720 | 00:16:58,080 | The twice cooking was boiled in water and then braised in wine. | The twice cooking was boiled in water and then braised in wine. |
343 | 00:16:58,280 | 00:17:00,400 | Oh, ok. | Oh, ok. |
344 | 00:17:03,240 | 00:17:05,800 | Wow. Really had to push that in. | Wow. Really had to push that in. |
345 | 00:17:09,560 | 00:17:12,080 | Still quite tasty. There's flavour there. | Still quite tasty. There's flavour there. |
346 | 00:17:12,280 | 00:17:15,080 | And, look, I've got to try it with the tzatziki too. | And, look, I've got to try it with the tzatziki too. |
347 | 00:17:15,280 | 00:17:16,520 | Of course. So... | Of course. So... |
348 | 00:17:20,920 | 00:17:23,120 | What? That's not a great face. | What? That's not a great face. |
349 | 00:17:23,320 | 00:17:26,840 | It just tastes like yoghurt, | It just tastes like yoghurt, |
350 | 00:17:27,040 | 00:17:29,040 | something was thrown in there at the last minute. | something was thrown in there at the last minute. |
351 | 00:17:30,680 | 00:17:32,160 | The flat bread's nice | The flat bread's nice |
352 | 00:17:32,360 | 00:17:35,680 | but this dish, it's just left me a little bit flat. | but this dish, it's just left me a little bit flat. |
353 | 00:17:37,080 | 00:17:42,400 | This is twice-cooked octopus with macaroni, mastic oil and marjoram. | This is twice-cooked octopus with macaroni, mastic oil and marjoram. |
354 | 00:17:42,600 | 00:17:45,920 | I wasn't expecting a macaroni in a Greek challenge but, hey, | I wasn't expecting a macaroni in a Greek challenge but, hey, |
355 | 00:17:46,120 | 00:17:49,120 | I'm open so we'll go with it. | I'm open so we'll go with it. |
356 | 00:17:53,120 | 00:17:57,200 | And the chariness looks really good too. Yeah. | And the chariness looks really good too. Yeah. |
357 | 00:17:57,440 | 00:18:00,120 | It's gonna really lend some smoky flavour. Oh! | It's gonna really lend some smoky flavour. Oh! |
358 | 00:18:00,320 | 00:18:02,680 | It's that good, is it, Mark? | It's that good, is it, Mark? |
359 | 00:18:03,960 | 00:18:07,520 | That's great texture. Not too chewy, not too soft. | That's great texture. Not too chewy, not too soft. |
360 | 00:18:07,720 | 00:18:09,560 | That's what you want you know? | That's what you want you know? |
361 | 00:18:09,760 | 00:18:14,400 | The charring on this octopus is really, really nice. | The charring on this octopus is really, really nice. |
362 | 00:18:14,600 | 00:18:18,400 | It's just got a little bit too much mastic oil | It's just got a little bit too much mastic oil |
363 | 00:18:18,600 | 00:18:22,000 | and it's just leaving a bit of a woody taste. | and it's just leaving a bit of a woody taste. |
364 | 00:18:22,200 | 00:18:27,480 | That pasta, the marjoram and the oregano just goes well with it. | That pasta, the marjoram and the oregano just goes well with it. |
365 | 00:18:28,960 | 00:18:32,360 | This is the drunken octopus's garden. | This is the drunken octopus's garden. |
366 | 00:18:34,520 | 00:18:36,400 | OK. | OK. |
367 | 00:18:36,600 | 00:18:39,720 | It looks playful. And what's underneath? | It looks playful. And what's underneath? |
368 | 00:18:39,920 | 00:18:46,480 | A salad of fennel, pickled onion, lima beans and tomato. | A salad of fennel, pickled onion, lima beans and tomato. |
369 | 00:18:46,680 | 00:18:49,240 | I love a lima bean. With an ouzo vinaigrette. | I love a lima bean. With an ouzo vinaigrette. |
370 | 00:18:49,440 | 00:18:51,000 | Ooh! | Ooh! |
371 | 00:18:57,280 | 00:18:58,440 | Mmm. | Mmm. |
372 | 00:19:04,360 | 00:19:06,720 | The dressing on that salad is really good. | The dressing on that salad is really good. |
373 | 00:19:06,920 | 00:19:09,840 | Really... punchy. | Really... punchy. |
374 | 00:19:10,040 | 00:19:11,960 | Overall what I love about this dish, | Overall what I love about this dish, |
375 | 00:19:12,160 | 00:19:15,040 | it's you know, got colour and it's a happy plate. | it's you know, got colour and it's a happy plate. |
376 | 00:19:15,240 | 00:19:17,280 | The salad's really fresh. | The salad's really fresh. |
377 | 00:19:17,480 | 00:19:20,720 | The haloumi, just a little bit dry but it's nice in with that salad. | The haloumi, just a little bit dry but it's nice in with that salad. |
378 | 00:19:20,920 | 00:19:23,360 | The octopus has got great flavour. | The octopus has got great flavour. |
379 | 00:19:23,560 | 00:19:26,160 | The ouzo that's been infused in there as well. | The ouzo that's been infused in there as well. |
380 | 00:19:26,360 | 00:19:28,160 | But... (SIGHS) | But... (SIGHS) |
381 | 00:19:28,360 | 00:19:31,320 | ..probably just a little bit too overcooked to be honest. | ..probably just a little bit too overcooked to be honest. |
382 | 00:19:32,880 | 00:19:37,480 | Four plates of twice-cooked octopus on the pass, Mark. | Four plates of twice-cooked octopus on the pass, Mark. |
383 | 00:19:38,960 | 00:19:40,640 | It's your decision, mate. | It's your decision, mate. |
384 | 00:19:47,720 | 00:19:49,600 | MAEVE O'MEARA: Our three home cooks have battled | MAEVE O'MEARA: Our three home cooks have battled |
385 | 00:19:49,800 | 00:19:52,920 | against station chef Natalie from restaurant alpha. | against station chef Natalie from restaurant alpha. |
386 | 00:19:53,120 | 00:19:55,920 | Blind-tasting judge Mark has tried all four dishes | Blind-tasting judge Mark has tried all four dishes |
387 | 00:19:56,120 | 00:19:57,800 | without knowing who cooked them | without knowing who cooked them |
388 | 00:19:58,000 | 00:20:00,920 | and is ready to announce the best plate on the pass. | and is ready to announce the best plate on the pass. |
389 | 00:20:02,400 | 00:20:05,120 | Well, the Greeks love octopus and as you can see, | Well, the Greeks love octopus and as you can see, |
390 | 00:20:05,320 | 00:20:08,120 | four very beautiful plates on the pass. | four very beautiful plates on the pass. |
391 | 00:20:09,760 | 00:20:11,200 | Maria, how are you feeling? | Maria, how are you feeling? |
392 | 00:20:11,400 | 00:20:13,880 | Ah, a little bit worried. | Ah, a little bit worried. |
393 | 00:20:14,080 | 00:20:17,440 | I think I left a few things to the last minute. | I think I left a few things to the last minute. |
394 | 00:20:17,640 | 00:20:20,880 | Natalie, do any of the home cooks have you worried tonight? | Natalie, do any of the home cooks have you worried tonight? |
395 | 00:20:21,080 | 00:20:22,160 | No. | No. |
396 | 00:20:22,360 | 00:20:23,640 | (LAUGHTER) | (LAUGHTER) |
397 | 00:20:23,840 | 00:20:26,320 | I love that. Just stone cold. Nuh. PETE: Yeah. | I love that. Just stone cold. Nuh. PETE: Yeah. |
398 | 00:20:27,600 | 00:20:31,880 | Mark, which plate on the pass was your favourite? | Mark, which plate on the pass was your favourite? |
399 | 00:20:32,080 | 00:20:34,960 | The best plate on the pass for me was... | The best plate on the pass for me was... |
400 | 00:20:37,480 | 00:20:40,120 | ..the twice-cooked octopus with macaroni. | ..the twice-cooked octopus with macaroni. |
401 | 00:20:42,400 | 00:20:44,600 | Who was it? (APPLAUSE) | Who was it? (APPLAUSE) |
402 | 00:20:46,720 | 00:20:48,480 | Well done. | Well done. |
403 | 00:20:48,680 | 00:20:50,720 | How does it go, Natalie? "Oh, I nailed it." | How does it go, Natalie? "Oh, I nailed it." |
404 | 00:20:50,920 | 00:20:52,840 | (LAUGHTER) | (LAUGHTER) |
405 | 00:20:53,040 | 00:20:55,480 | How are you feeling? | How are you feeling? |
406 | 00:20:55,680 | 00:20:57,240 | Now I'm flying! | Now I'm flying! |
407 | 00:20:58,760 | 00:21:02,560 | Look, that was delicious and I was happy. | Look, that was delicious and I was happy. |
408 | 00:21:02,760 | 00:21:04,080 | (LAUGHS) | (LAUGHS) |
409 | 00:21:04,280 | 00:21:05,720 | I'm happy too. | I'm happy too. |
410 | 00:21:05,920 | 00:21:09,880 | And that barbecue charred flavour, bang on. | And that barbecue charred flavour, bang on. |
411 | 00:21:11,000 | 00:21:15,880 | So which plate on the pass was your best home-cook dish? | So which plate on the pass was your best home-cook dish? |
412 | 00:21:16,080 | 00:21:17,800 | My favourite home-cooked plate... | My favourite home-cooked plate... |
413 | 00:21:18,840 | 00:21:19,920 | ..is... | ..is... |
414 | 00:21:23,360 | 00:21:24,920 | ..what I like to call | ..what I like to call |
415 | 00:21:25,120 | 00:21:27,480 | old school char-grilled octopus with tzatziki. | old school char-grilled octopus with tzatziki. |
416 | 00:21:27,680 | 00:21:30,520 | (GASPS, LAUGHS) | (GASPS, LAUGHS) |
417 | 00:21:30,720 | 00:21:32,640 | (APPLAUSE) | (APPLAUSE) |
418 | 00:21:35,120 | 00:21:37,560 | Is that you, Pete? That's me. | Is that you, Pete? That's me. |
419 | 00:21:37,760 | 00:21:39,120 | Well done. Thank you. Thank you. | Well done. Thank you. Thank you. |
420 | 00:21:39,320 | 00:21:41,560 | The octopus was just so nice. | The octopus was just so nice. |
421 | 00:21:41,760 | 00:21:44,360 | Cooked perfectly and the tzatziki with it was just beautiful | Cooked perfectly and the tzatziki with it was just beautiful |
422 | 00:21:44,560 | 00:21:46,080 | and the little spritz of lemon. | and the little spritz of lemon. |
423 | 00:21:46,280 | 00:21:48,040 | And, look, I love a black olive. | And, look, I love a black olive. |
424 | 00:21:48,240 | 00:21:49,440 | (LAUGHTER) | (LAUGHTER) |
425 | 00:21:49,640 | 00:21:51,120 | How are you feeling? | How are you feeling? |
426 | 00:21:51,360 | 00:21:54,280 | I was a little bit worried about it, didn't want to let that show, but, um... | I was a little bit worried about it, didn't want to let that show, but, um... |
427 | 00:21:54,480 | 00:21:56,120 | ..if that's... if that's a winner that's good. | ..if that's... if that's a winner that's good. |
428 | 00:21:56,320 | 00:21:57,200 | I'm happy with that. | I'm happy with that. |
429 | 00:21:57,400 | 00:21:58,520 | Mark... | Mark... |
430 | 00:21:59,640 | 00:22:03,680 | ..which plate on the pass did not live up to your expectations? | ..which plate on the pass did not live up to your expectations? |
431 | 00:22:07,560 | 00:22:10,440 | (SIGHS) The twice-cooked octopus with flat bread. | (SIGHS) The twice-cooked octopus with flat bread. |
432 | 00:22:13,320 | 00:22:14,800 | Ahhh! Maria! | Ahhh! Maria! |
433 | 00:22:15,000 | 00:22:17,720 | I knew octopus was just gonna be really tough for me | I knew octopus was just gonna be really tough for me |
434 | 00:22:17,920 | 00:22:20,040 | 'cause it's not a strong point of mine at all. | 'cause it's not a strong point of mine at all. |
435 | 00:22:20,240 | 00:22:22,520 | What let you down was the texture of the octopus. | What let you down was the texture of the octopus. |
436 | 00:22:22,720 | 00:22:24,680 | Just wasn't right. | Just wasn't right. |
437 | 00:22:25,480 | 00:22:29,640 | I kind of knew this was coming but I'm just happy and proud of myself. | I kind of knew this was coming but I'm just happy and proud of myself. |
438 | 00:22:29,840 | 00:22:31,360 | How far I've gotten. So, yeah. | How far I've gotten. So, yeah. |
439 | 00:22:31,560 | 00:22:34,760 | I'm so sorry, Maria. That means you are going home tonight. | I'm so sorry, Maria. That means you are going home tonight. |
440 | 00:22:34,960 | 00:22:38,040 | But congratulations, Peter. You got best home cook. | But congratulations, Peter. You got best home cook. |
441 | 00:22:38,240 | 00:22:40,680 | And congratulations, station chef Natalie. | And congratulations, station chef Natalie. |
442 | 00:22:40,880 | 00:22:43,160 | You got best plate on the pass! | You got best plate on the pass! |
443 | 00:22:43,360 | 00:22:45,480 | (APPLAUSE) | (APPLAUSE) |
444 | 00:22:49,640 | 00:22:50,800 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
445 | 00:22:51,000 | 00:22:52,280 | There's no way to cook in 20. | There's no way to cook in 20. |
446 | 00:22:52,480 | 00:22:54,320 | MELISSA LEONG: One of the risks is the filo pastry. | MELISSA LEONG: One of the risks is the filo pastry. |
447 | 00:22:54,520 | 00:22:56,360 | Every single person here tonight is worried | Every single person here tonight is worried |
448 | 00:22:56,560 | 00:22:59,040 | that their spanakopitas aren't going to be golden and crispy. | that their spanakopitas aren't going to be golden and crispy. |
449 | 00:22:59,240 | 00:23:02,560 | A watched pot does boil. (LAUGHS) | A watched pot does boil. (LAUGHS) |
450 | 00:23:02,760 | 00:23:06,640 | That filling is beautiful. It's really, really delicious. | That filling is beautiful. It's really, really delicious. |
451 | 00:23:06,840 | 00:23:07,680 | And later in the week | And later in the week |
452 | 00:23:07,880 | 00:23:12,640 | I'll uncover all the delicious details behind Alpha's stellar menu. | I'll uncover all the delicious details behind Alpha's stellar menu. |
453 | 00:23:12,840 | 00:23:14,880 | Greek flavour always comes out perfect. | Greek flavour always comes out perfect. |
454 | 00:23:15,080 | 00:23:18,640 | My mouth's in Greece and I'm so, so happy. (LAUGHS) | My mouth's in Greece and I'm so, so happy. (LAUGHS) |