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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)