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1 00:00:01,040 00:00:03,759 MAEVE O'MEARA: Tonight on The Chefs' Line, MAEVE O'MEARA: Tonight on The Chefs' Line,
2 00:00:03,960 00:00:06,480 the professionals from Sydney restaurant Alpha the professionals from Sydney restaurant Alpha
3 00:00:06,679 00:00:09,080 are taking on our two remaining home cooks, are taking on our two remaining home cooks,
4 00:00:09,279 00:00:13,000 who think they've got what it takes to beat them at their own game. who think they've got what it takes to beat them at their own game.
5 00:00:13,199 00:00:16,839 The home cooks will showcase their best take on Greek cuisine The home cooks will showcase their best take on Greek cuisine
6 00:00:17,039 00:00:21,039 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 00:00:22,719 00:00:26,640 So far it's a level playing field, with one win for the home cooks... So far it's a level playing field, with one win for the home cooks...
8 00:00:26,839 00:00:29,000 Yay, I won! It was great. Yay, I won! It was great.
9 00:00:29,199 00:00:31,760 Congratulations. I couldn't believe it! Congratulations. I couldn't believe it!
10 00:00:31,960 00:00:33,520 ..and one for the professionals. ..and one for the professionals.
11 00:00:33,719 00:00:35,920 Congratulations, station chef Natalie. Congratulations, station chef Natalie.
12 00:00:36,119 00:00:37,640 You got best plate on the pass. You got best plate on the pass.
13 00:00:37,840 00:00:39,240 MARK OLIVE: Hug it out! MARK OLIVE: Hug it out!
14 00:00:39,439 00:00:42,520 So now it's home cooks versus the sous chef. So now it's home cooks versus the sous chef.
15 00:00:44,000 00:00:45,880 It's the ultimate food fight It's the ultimate food fight
16 00:00:46,079 00:00:48,600 to discover if delicious home-cooked meals... to discover if delicious home-cooked meals...
17 00:00:48,799 00:00:50,159 That filling is beautiful. That filling is beautiful.
18 00:00:50,359 00:00:53,079 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
19 00:00:53,280 00:00:55,000 Just really, really delicious. Just really, really delicious.
20 00:00:55,200 00:00:58,799 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
21 00:00:59,000 00:01:01,679 renowned chef Mark Olive renowned chef Mark Olive
22 00:01:01,880 00:01:04,879 and food writer Melissa Leong. and food writer Melissa Leong.
23 00:01:05,079 00:01:06,879 So let's get cooking! So let's get cooking!
24 00:01:07,079 00:01:08,920 Which home cook has what it takes Which home cook has what it takes
25 00:01:09,120 00:01:11,760 to make it to the end of the Chefs' Line? to make it to the end of the Chefs' Line?
26 00:01:21,039 00:01:22,840 Cheers! Cheers!
27 00:01:23,039 00:01:27,760 Greek Week is really heating up, with just two home cooks remaining - Greek Week is really heating up, with just two home cooks remaining -
28 00:01:27,960 00:01:30,680 mother-of-two from Victoria, Sophia... mother-of-two from Victoria, Sophia...
29 00:01:30,879 00:01:35,319 Greek cuisine is so important to me. It connects me to my heritage. Greek cuisine is so important to me. It connects me to my heritage.
30 00:01:35,520 00:01:39,960 You know, I feel a sense of my mother and my grandmother before me. You know, I feel a sense of my mother and my grandmother before me.
31 00:01:40,159 00:01:41,960 I love being around food. I love being around food.
32 00:01:42,159 00:01:44,240 It's a fun and stimulating experience. It's a fun and stimulating experience.
33 00:01:44,439 00:01:47,640 ..and grandfather from WA, Pete. ..and grandfather from WA, Pete.
34 00:01:47,840 00:01:50,359 It's white! It's gonna be moussaka. It's white! It's gonna be moussaka.
35 00:01:50,560 00:01:52,479 My Greek cooking is unique because I'm not Greek. My Greek cooking is unique because I'm not Greek.
36 00:01:52,680 00:01:55,640 (LAUGHS) So I have to make it up as I go along. (LAUGHS) So I have to make it up as I go along.
37 00:01:55,840 00:01:57,759 Moussaka! Deconstructed or reinvented. Moussaka! Deconstructed or reinvented.
38 00:01:57,960 00:02:00,200 Our home cooks will take on the professionals Our home cooks will take on the professionals
39 00:02:00,400 00:02:02,719 from Sydney restaurant Alpha. from Sydney restaurant Alpha.
40 00:02:03,840 00:02:05,159 I want it to be a restaurant I want it to be a restaurant
41 00:02:05,359 00:02:07,640 where it almost felt like you were at home - at my home. where it almost felt like you were at home - at my home.
42 00:02:07,840 00:02:09,400 Hi, Maeve! How are you? Hi, Maeve! How are you?
43 00:02:09,599 00:02:11,800 So that was what I try to represent here. So that was what I try to represent here.
44 00:02:12,000 00:02:14,080 Beautiful being in Alpha again. Thank you. Beautiful being in Alpha again. Thank you.
45 00:02:14,280 00:02:18,319 Alpha showcases a modern take on Greek dining, Alpha showcases a modern take on Greek dining,
46 00:02:18,520 00:02:20,560 serving simple flavoursome dishes serving simple flavoursome dishes
47 00:02:20,759 00:02:23,680 that have been inspired by traditional Greek culture that have been inspired by traditional Greek culture
48 00:02:23,879 00:02:28,240 and recipes from the childhood of executive chef Peter Conistis. and recipes from the childhood of executive chef Peter Conistis.
49 00:02:28,439 00:02:30,639 Greek food to me means generosity - Greek food to me means generosity -
50 00:02:30,840 00:02:33,759 generosity in the quality of food, the amount of food. generosity in the quality of food, the amount of food.
51 00:02:33,960 00:02:36,280 The purity of it. The seasonality of it. The purity of it. The seasonality of it.
52 00:02:36,479 00:02:40,159 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.
53 00:02:40,360 00:02:45,159 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.
54 00:02:46,360 00:02:49,159 Good evening. Welcome to The Chefs' Line. Good evening. Welcome to The Chefs' Line.
55 00:02:49,360 00:02:54,920 This week we are exploring the captivating cuisine of Greece. This week we are exploring the captivating cuisine of Greece.
56 00:02:55,120 00:02:59,079 Sophia and Peter, congratulations on being the last home cooks. Sophia and Peter, congratulations on being the last home cooks.
57 00:02:59,280 00:03:00,800 Which of you is the best home cook here? Which of you is the best home cook here?
58 00:03:01,000 00:03:03,080 I'll claim that. DAN HONG: Ohh! I'll claim that. DAN HONG: Ohh!
59 00:03:03,280 00:03:05,280 Ooh, OK. (CHUCKLES) Ooh, OK. (CHUCKLES)
60 00:03:05,479 00:03:08,400 Sophia, how much do you want to go to the final Sophia, how much do you want to go to the final
61 00:03:08,599 00:03:11,680 to face off against executive chef Peter? to face off against executive chef Peter?
62 00:03:11,879 00:03:13,800 I'd really like to go to the final. I'd really like to go to the final.
63 00:03:14,000 00:03:16,639 I've worked hard in my kitchen for many years too. I've worked hard in my kitchen for many years too.
64 00:03:16,840 00:03:18,520 Although I'm not a professional, Although I'm not a professional,
65 00:03:18,719 00:03:23,199 I have a passion for my cooking and I believe I can do it. I have a passion for my cooking and I believe I can do it.
66 00:03:23,400 00:03:25,280 Executive chef Peter, Executive chef Peter,
67 00:03:25,479 00:03:29,439 please tell us who is next in your chefs' line to cook tonight. please tell us who is next in your chefs' line to cook tonight.
68 00:03:29,639 00:03:30,920 Thanks, Dan. Thanks, Dan.
69 00:03:31,120 00:03:34,039 Tonight the golden boy, sous chef Michael, is cooking. Tonight the golden boy, sous chef Michael, is cooking.
70 00:03:34,240 00:03:38,039 And how do you rate Michael's chances tonight? And how do you rate Michael's chances tonight?
71 00:03:38,240 00:03:40,840 I think his inner yiayia is gonna come out tonight I think his inner yiayia is gonna come out tonight
72 00:03:41,039 00:03:42,319 when he starts cooking. when he starts cooking.
73 00:03:42,520 00:03:44,520 So I think he's gonna do well. So I think he's gonna do well.
74 00:03:45,840 00:03:48,840 Sous chef Michael, it's time for you to show us what you can do. Sous chef Michael, it's time for you to show us what you can do.
75 00:03:49,039 00:03:52,439 Please step up and represent your restaurant. Please step up and represent your restaurant.
76 00:03:52,639 00:03:54,199 Go, Michael! Go, Michael!
77 00:03:54,400 00:03:58,039 Michael, we've got some talented home cooks here. Michael, we've got some talented home cooks here.
78 00:03:58,280 00:04:01,120 They do have a lot of skill but I feel really confident about myself. They do have a lot of skill but I feel really confident about myself.
79 00:04:01,319 00:04:03,039 Well, what do you think, home cooks? Well, what do you think, home cooks?
80 00:04:03,240 00:04:05,319 Do you think you can beat this sous chef? Do you think you can beat this sous chef?
81 00:04:05,520 00:04:07,280 Reckon you can take him down? Reckon you can take him down?
82 00:04:07,479 00:04:08,800 He's a big boy. He's a big boy.
83 00:04:09,000 00:04:12,080 (LAUGHS) The bigger they come, the harder they fall. (LAUGHS) The bigger they come, the harder they fall.
84 00:04:12,280 00:04:13,919 Hey! Ooh! Hey! Ooh!
85 00:04:14,120 00:04:16,720 The dish we want to see from you tonight The dish we want to see from you tonight
86 00:04:16,920 00:04:20,519 is beloved both here and around the world. is beloved both here and around the world.
87 00:04:22,079 00:04:23,120 Spanakopita. Spanakopita.
88 00:04:24,959 00:04:29,639 Well, the origins of this Greek classic are as old as time, Well, the origins of this Greek classic are as old as time,
89 00:04:29,839 00:04:32,079 rumoured to have originated in Thessaly, rumoured to have originated in Thessaly,
90 00:04:32,279 00:04:35,879 all of that beautiful silverbeet or spinach, all of that beautiful silverbeet or spinach,
91 00:04:36,079 00:04:38,120 that punchy, salty cheese that punchy, salty cheese
92 00:04:38,319 00:04:41,519 and that golden halo of crispy, flaky pastry. and that golden halo of crispy, flaky pastry.
93 00:04:41,720 00:04:44,519 What is not to love about spanakopita? What is not to love about spanakopita?
94 00:04:44,720 00:04:49,199 And tonight the judge that will be blind tasting is Dan. And tonight the judge that will be blind tasting is Dan.
95 00:04:49,399 00:04:52,560 Whether it's a classic version or a modern take, Whether it's a classic version or a modern take,
96 00:04:52,759 00:04:54,680 I can't wait to see what you can do. I can't wait to see what you can do.
97 00:04:54,879 00:04:58,600 MAEVE O'MEARA: Blind-tasting judge Dan will try all the dishes put up on the pass MAEVE O'MEARA: Blind-tasting judge Dan will try all the dishes put up on the pass
98 00:04:58,800 00:05:00,839 without any idea who cooked them. without any idea who cooked them.
99 00:05:01,040 00:05:04,079 You have 90 minutes - so let's cook! You have 90 minutes - so let's cook!
100 00:05:04,279 00:05:07,759 These two home cooks are battling sous chef Michael These two home cooks are battling sous chef Michael
101 00:05:07,959 00:05:10,639 to put their best spanakopita on the pass. to put their best spanakopita on the pass.
102 00:05:10,839 00:05:14,800 Judge Dan will decide who will go up against executive chef Peter Judge Dan will decide who will go up against executive chef Peter
103 00:05:15,000 00:05:16,439 in the ultimate cook-off. in the ultimate cook-off.
104 00:05:16,639 00:05:19,800 A spanakopita is a Greek spinach and cheese pie. A spanakopita is a Greek spinach and cheese pie.
105 00:05:20,000 00:05:21,920 The pastry needs to be crispy. The pastry needs to be crispy.
106 00:05:22,120 00:05:23,920 Each layer needs to be buttered evenly. Each layer needs to be buttered evenly.
107 00:05:24,120 00:05:27,199 The cheese is really important because it adds the salt content The cheese is really important because it adds the salt content
108 00:05:27,399 00:05:31,279 and really makes sure that the pie is really well seasoned. and really makes sure that the pie is really well seasoned.
109 00:05:31,480 00:05:34,319 You can use many different types of spinach for spanakopita, You can use many different types of spinach for spanakopita,
110 00:05:34,519 00:05:37,159 but we've got to make sure the pie isn't wet, but we've got to make sure the pie isn't wet,
111 00:05:37,360 00:05:39,360 because spinach has a lot of water content. because spinach has a lot of water content.
112 00:05:39,560 00:05:42,079 I just want to eat a tasty spanakopita. I just want to eat a tasty spanakopita.
113 00:05:43,480 00:05:47,480 Tonight I'm making spanakopita swirls with tahini and honey. Tonight I'm making spanakopita swirls with tahini and honey.
114 00:05:47,680 00:05:52,759 They key elements are the filo pastry, the olive oil, the filling. They key elements are the filo pastry, the olive oil, the filling.
115 00:05:52,959 00:05:54,279 Oh, Sophia. Oh, Sophia.
116 00:05:54,480 00:05:56,720 So, you're doing your own pastry too, which is great. So, you're doing your own pastry too, which is great.
117 00:05:56,920 00:05:59,279 So, who taught you that and who showed you how to do that? So, who taught you that and who showed you how to do that?
118 00:05:59,480 00:06:04,319 My yiayia in Greece a long time ago, I'd seen do it. My yiayia in Greece a long time ago, I'd seen do it.
119 00:06:04,519 00:06:05,879 She and I have a strong connection She and I have a strong connection
120 00:06:06,079 00:06:08,839 and she tells me measurements with her fingers, you know? and she tells me measurements with her fingers, you know?
121 00:06:09,040 00:06:11,079 "Toso, Sophia. This much." You know? "Toso, Sophia. This much." You know?
122 00:06:11,279 00:06:14,439 I know what she means! (LAUGHS) (LAUGHS) I know what she means! (LAUGHS) (LAUGHS)
123 00:06:14,639 00:06:17,959 Can't wait to see what you do here and make your yiayia proud. Can't wait to see what you do here and make your yiayia proud.
124 00:06:18,160 00:06:19,800 Thank you. Thank you.
125 00:06:21,040 00:06:23,959 Home-made house-made filo pastry over here. That's awesome. Home-made house-made filo pastry over here. That's awesome.
126 00:06:24,160 00:06:26,800 Oh, is that why now you're giving me the eye here. Oh, is that why now you're giving me the eye here.
127 00:06:27,000 00:06:28,839 Can I give you $20 for a couple of sheets? Can I give you $20 for a couple of sheets?
128 00:06:29,040 00:06:30,759 What's with the oil? What's with the oil?
129 00:06:30,959 00:06:32,639 The oil? Yeah. The oil? Yeah.
130 00:06:32,840 00:06:37,360 Makes it crisp and flavoursome and that's how you get the flake. Makes it crisp and flavoursome and that's how you get the flake.
131 00:06:37,560 00:06:40,360 Puff pastry filo all in one go. Yeah. Puff pastry filo all in one go. Yeah.
132 00:06:40,560 00:06:42,439 I'm gonna use a shop-bought filo I'm gonna use a shop-bought filo
133 00:06:42,639 00:06:44,000 because I didn't trust my ability because I didn't trust my ability
134 00:06:44,199 00:06:46,079 to make proper filo pastry in that time. to make proper filo pastry in that time.
135 00:06:46,279 00:06:49,720 So tonight I'm doing a spanakopita reinvented. So tonight I'm doing a spanakopita reinvented.
136 00:06:49,920 00:06:53,079 Rather than a large casserole-size dish, Rather than a large casserole-size dish,
137 00:06:53,279 00:06:55,639 it'll be an individual... uh, round pieces. it'll be an individual... uh, round pieces.
138 00:06:55,840 00:06:59,000 Peter, tell me about your version of spanakopita. Peter, tell me about your version of spanakopita.
139 00:06:59,199 00:07:00,959 Filling will be a traditional filling. Filling will be a traditional filling.
140 00:07:01,160 00:07:03,240 Three chesses. There's the spinach, of course. Three chesses. There's the spinach, of course.
141 00:07:03,439 00:07:05,399 Dill goes in there. There's eggs. Dill goes in there. There's eggs.
142 00:07:05,600 00:07:07,519 I'm using some little springform pans like those I'm using some little springform pans like those
143 00:07:07,720 00:07:09,319 to make individual ones. to make individual ones.
144 00:07:09,519 00:07:11,800 Wonderful, OK, well, that's very not Greek, Wonderful, OK, well, that's very not Greek,
145 00:07:12,000 00:07:14,240 because you normally make enough to feed an army. because you normally make enough to feed an army.
146 00:07:14,439 00:07:16,879 Why have you chosen to go small and cute? Why have you chosen to go small and cute?
147 00:07:17,079 00:07:20,360 Well, because I'm not making my own pantry, I'm using a shop-bought. Well, because I'm not making my own pantry, I'm using a shop-bought.
148 00:07:20,560 00:07:22,079 I'm not good at filo. I'm not good at filo.
149 00:07:22,279 00:07:25,079 Look, I have to say, when it comes to pastry, Look, I have to say, when it comes to pastry,
150 00:07:25,279 00:07:27,360 there is no shame in store-bought filo. there is no shame in store-bought filo.
151 00:07:27,560 00:07:30,759 It's perfectly fine as long as you're executing everything well. It's perfectly fine as long as you're executing everything well.
152 00:07:30,959 00:07:32,959 But I think I've got it down pat by now. But I think I've got it down pat by now.
153 00:07:33,199 00:07:36,120 Doing anything else different? Are you adding anything to your spanakopita? Doing anything else different? Are you adding anything to your spanakopita?
154 00:07:36,319 00:07:39,279 What I'm gonna serve it with is with a tomato sauce, What I'm gonna serve it with is with a tomato sauce,
155 00:07:39,480 00:07:40,759 shaved fennel in there shaved fennel in there
156 00:07:40,959 00:07:42,879 and a little bit of chilli in there for zing as well. and a little bit of chilli in there for zing as well.
157 00:07:43,079 00:07:45,439 Oh, very, very interesting. So it gives some colour to it. Oh, very, very interesting. So it gives some colour to it.
158 00:07:45,639 00:07:48,360 Perhaps maybe a wise move making a sauce Perhaps maybe a wise move making a sauce
159 00:07:48,560 00:07:52,240 so that there's a bit of a moisture element to this dish as well. so that there's a bit of a moisture element to this dish as well.
160 00:07:52,439 00:07:54,159 Time will tell. OK. Time will tell. OK.
161 00:07:55,439 00:07:57,920 I'm making the Alpha version of spinach pie - I'm making the Alpha version of spinach pie -
162 00:07:58,120 00:07:59,920 spanakopita, as we call it. spanakopita, as we call it.
163 00:08:00,120 00:08:03,319 We're gonna start with the onions and leeks. We're gonna start with the onions and leeks.
164 00:08:03,519 00:08:10,000 Saute them in oil and then have to do a homemade filo as well. Saute them in oil and then have to do a homemade filo as well.
165 00:08:10,199 00:08:12,040 Feeling really confident today. Feeling really confident today.
166 00:08:12,240 00:08:15,680 Michael, tell me about Alpha's version of spanakopita. Michael, tell me about Alpha's version of spanakopita.
167 00:08:15,879 00:08:18,040 So, Alpha's version of spanakopita So, Alpha's version of spanakopita
168 00:08:18,240 00:08:21,319 is light, fresh, a lot of flavours, a lot of herbs. is light, fresh, a lot of flavours, a lot of herbs.
169 00:08:21,519 00:08:24,160 As you can see, we have three different types of spinach. As you can see, we have three different types of spinach.
170 00:08:24,360 00:08:26,639 We have caramelised onions and leeks happening. We have caramelised onions and leeks happening.
171 00:08:26,839 00:08:28,879 Mmm. It smells beautiful already. Mmm. It smells beautiful already.
172 00:08:29,079 00:08:32,320 What makes Alpha's spanakopita filling modernised? What makes Alpha's spanakopita filling modernised?
173 00:08:32,519 00:08:35,440 It's the little variation of greens that we have in, It's the little variation of greens that we have in,
174 00:08:35,639 00:08:40,120 a lot of, like, fresh herbs, like mint and fennel and stuff. a lot of, like, fresh herbs, like mint and fennel and stuff.
175 00:08:40,320 00:08:42,960 Well, look - cheese, butter, pastry, I'm sold. Well, look - cheese, butter, pastry, I'm sold.
176 00:08:43,159 00:08:46,480 Hopefully Dan will be too. Good luck. Thank you. Hopefully Dan will be too. Good luck. Thank you.
177 00:08:46,679 00:08:48,840 Yeah, I was so happy with the filling. Yeah, I was so happy with the filling.
178 00:08:49,039 00:08:51,159 Next I need to do the filo. Next I need to do the filo.
179 00:08:51,360 00:08:56,440 For the pastry I put the flour, vinegar, salt and olive oil For the pastry I put the flour, vinegar, salt and olive oil
180 00:08:56,639 00:08:59,159 and water to make the dough. and water to make the dough.
181 00:09:01,679 00:09:04,799 EXECUTIVE CHEF PETER: There are two components in this recipe you need to get right. EXECUTIVE CHEF PETER: There are two components in this recipe you need to get right.
182 00:09:05,000 00:09:07,840 One is the filling, the other crucial one is the pastry. One is the filling, the other crucial one is the pastry.
183 00:09:08,039 00:09:10,440 It's really sticking. It's sticking. It's really sticking. It's sticking.
184 00:09:10,639 00:09:13,519 OK, then add more... It needs more flour. OK, then add more... It needs more flour.
185 00:09:15,720 00:09:17,000 That makes no sense. That makes no sense.
186 00:09:17,200 00:09:19,440 Three cups of flour and one cup of water should be right. Three cups of flour and one cup of water should be right.
187 00:09:19,639 00:09:21,000 I'm gonna come and see. I'm gonna come and see.
188 00:09:21,200 00:09:24,279 It was frustrating for me. I'm just trying to move him along. It was frustrating for me. I'm just trying to move him along.
189 00:09:24,480 00:09:25,960 Just a little bit more. That's it. Just a little bit more. That's it.
190 00:09:26,159 00:09:28,759 Filo isn't hard but the thing with filo is Filo isn't hard but the thing with filo is
191 00:09:28,960 00:09:31,440 it needs some serious cooking when it's handmade filo. it needs some serious cooking when it's handmade filo.
192 00:09:31,639 00:09:34,720 MARK OLIVE: Guys, you've got 45 minutes to go. MARK OLIVE: Guys, you've got 45 minutes to go.
193 00:09:34,919 00:09:37,240 I knew that he was going to be running behind time. I knew that he was going to be running behind time.
194 00:09:39,039 00:09:41,120 Laser beams. Laser beams. Laser beams. Laser beams.
195 00:09:41,320 00:09:42,759 Are you confident? Are you confident?
196 00:09:42,960 00:09:44,600 I like the option of two sauces. I like the option of two sauces.
197 00:09:44,799 00:09:46,080 Oh, it looks nice, though. Mmm. Oh, it looks nice, though. Mmm.
198 00:09:46,279 00:09:48,200 That filling is beautiful. That filling is beautiful.
199 00:09:53,159 00:09:55,159 MELISSA LEONG: Everybody! 30 minutes left. MELISSA LEONG: Everybody! 30 minutes left.
200 00:09:56,919 00:09:58,559 Michael, if you're running out of time... Michael, if you're running out of time...
201 00:10:00,360 00:10:03,639 MAEVE O'MEARA: It's Greek Week, and home cooks Pete and Sophia MAEVE O'MEARA: It's Greek Week, and home cooks Pete and Sophia
202 00:10:03,840 00:10:07,320 are battling sous chef Michael from Sydney restaurant Alpha. are battling sous chef Michael from Sydney restaurant Alpha.
203 00:10:07,519 00:10:11,360 They're reinventing spanakopita by making their version They're reinventing spanakopita by making their version
204 00:10:11,559 00:10:14,440 of the classic Greek spinach and cheese pie. of the classic Greek spinach and cheese pie.
205 00:10:14,639 00:10:16,039 Oh, look, there's pastry going up. Oh, look, there's pastry going up.
206 00:10:16,240 00:10:17,919 And look - sous chef's just doing it up there. And look - sous chef's just doing it up there.
207 00:10:18,120 00:10:19,519 He's just rolling at it. He's just rolling at it.
208 00:10:19,720 00:10:21,399 He's making his own filo. That's impressive. He's making his own filo. That's impressive.
209 00:10:21,600 00:10:26,080 I am so impressed that there are two cooks here making their own pastry. I am so impressed that there are two cooks here making their own pastry.
210 00:10:26,279 00:10:28,799 Filo is notoriously fiddly, difficult. Filo is notoriously fiddly, difficult.
211 00:10:29,000 00:10:32,840 You need to roll it out so fine that it can break really easily, You need to roll it out so fine that it can break really easily,
212 00:10:33,039 00:10:36,799 and especially under a time pressure, that's a huge call. and especially under a time pressure, that's a huge call.
213 00:10:39,360 00:10:41,879 So far I've got some of the herbs in there and the three cheeses, So far I've got some of the herbs in there and the three cheeses,
214 00:10:42,080 00:10:44,600 which are a crumbly, salty Greek fetta which are a crumbly, salty Greek fetta
215 00:10:44,799 00:10:47,120 and a kefalograviera and ricotta. and a kefalograviera and ricotta.
216 00:10:47,320 00:10:48,799 They complement each other beautifully. They complement each other beautifully.
217 00:10:49,000 00:10:52,000 It's important to get the pastry right, especially shop-bought stuff, It's important to get the pastry right, especially shop-bought stuff,
218 00:10:52,200 00:10:53,639 by having just the right number of layers by having just the right number of layers
219 00:10:53,840 00:10:55,120 and the right amount on top. and the right amount on top.
220 00:10:55,320 00:10:57,279 You can put too much on top and trap too much moisture You can put too much on top and trap too much moisture
221 00:10:57,480 00:10:59,399 and then the filling doesn't set. and then the filling doesn't set.
222 00:11:04,519 00:11:06,000 Sophia, where are we up to? Sophia, where are we up to?
223 00:11:06,200 00:11:08,360 This is the final roll, the fill. This is the final roll, the fill.
224 00:11:08,559 00:11:09,879 Just a little bit of spinach and...? Just a little bit of spinach and...?
225 00:11:10,080 00:11:12,000 Little bit of spinach in the filling Little bit of spinach in the filling
226 00:11:12,200 00:11:16,000 and also I'm hoping that my tahini and honey and also I'm hoping that my tahini and honey
227 00:11:16,200 00:11:18,679 will really offset the saltiness too. will really offset the saltiness too.
228 00:11:18,879 00:11:21,639 A bit of umami happening in here. A bit of umami happening in here.
229 00:11:21,840 00:11:25,919 Well, you better get cracking and get this in. And good luck. Well, you better get cracking and get this in. And good luck.
230 00:11:26,120 00:11:28,360 There are risks to the elements. There are risks to the elements.
231 00:11:28,559 00:11:31,440 One of the risks is the filo pastry. One of the risks is the filo pastry.
232 00:11:31,639 00:11:33,360 Getting it crispy all around. Getting it crispy all around.
233 00:11:41,639 00:11:43,320 He's brushing it all around. He is? OK. He's brushing it all around. He is? OK.
234 00:11:43,519 00:11:47,720 MICHAEL: Filo is really tough and is really time-consuming. MICHAEL: Filo is really tough and is really time-consuming.
235 00:11:47,919 00:11:50,120 It goes layer, layer, filling, layer, layer. It goes layer, layer, filling, layer, layer.
236 00:11:50,320 00:11:51,600 I'm a bit worried. I'm a bit worried.
237 00:11:51,799 00:11:54,360 How long have you got? 20 minutes now. How long have you got? 20 minutes now.
238 00:11:54,559 00:11:57,080 When I realised there was 20 minutes to go When I realised there was 20 minutes to go
239 00:11:57,279 00:12:00,840 and he was still rolling out the filo, I went into panic mode. and he was still rolling out the filo, I went into panic mode.
240 00:12:01,039 00:12:03,399 I knew there wasn't enough time. I knew there wasn't enough time.
241 00:12:04,720 00:12:07,039 That won't cook in 20 minutes. That needs at least 30 minutes. That won't cook in 20 minutes. That needs at least 30 minutes.
242 00:12:07,240 00:12:08,679 There's no way it will cook in 20. There's no way it will cook in 20.
243 00:12:10,120 00:12:11,840 Really? Really?
244 00:12:12,039 00:12:14,879 It's... it's looking good. It's... it's looking good.
245 00:12:15,120 00:12:19,039 But I'm worried a little bit that the pastry may not be crispy all over. But I'm worried a little bit that the pastry may not be crispy all over.
246 00:12:19,240 00:12:20,960 MARK OLIVE: Melissa, I'm worried. MARK OLIVE: Melissa, I'm worried.
247 00:12:21,159 00:12:23,759 Look at Sophia. She's on her knees praying to that oven. Look at Sophia. She's on her knees praying to that oven.
248 00:12:23,960 00:12:25,000 Mmm. Mmm.
249 00:12:25,200 00:12:27,639 If you look, though, they're all doing it, If you look, though, they're all doing it,
250 00:12:27,840 00:12:29,440 so every single person here tonight so every single person here tonight
251 00:12:29,639 00:12:32,919 is worried that their spanakopita's aren't going to be golden and crispy is worried that their spanakopita's aren't going to be golden and crispy
252 00:12:33,120 00:12:35,120 and properly cooked through in time. and properly cooked through in time.
253 00:12:35,320 00:12:38,399 But they know the time challenge, so this is really on them. But they know the time challenge, so this is really on them.
254 00:12:38,600 00:12:41,440 Look at Pete. Pete is down there, he's poking around in his oven. Look at Pete. Pete is down there, he's poking around in his oven.
255 00:12:41,639 00:12:43,080 I'm really, really worried. Yeah. I'm really, really worried. Yeah.
256 00:12:44,519 00:12:46,559 What are we looking at? Oh, we're waiting. What are we looking at? Oh, we're waiting.
257 00:12:46,759 00:12:48,399 I've cranked it right to flat-out now I've cranked it right to flat-out now
258 00:12:48,600 00:12:51,799 and taken the springforms off to try and crisp it up as well. and taken the springforms off to try and crisp it up as well.
259 00:12:52,000 00:12:54,799 Are you confident that you'll be able to bring something to the pass Are you confident that you'll be able to bring something to the pass
260 00:12:55,000 00:12:57,480 that's crispy and golden and flaky and crunchy? that's crispy and golden and flaky and crunchy?
261 00:12:57,679 00:12:59,960 Not exactly confident but near enough. Not exactly confident but near enough.
262 00:13:00,200 00:13:02,519 OK, well... It's as close as I can get at this point. OK, well... It's as close as I can get at this point.
263 00:13:02,720 00:13:04,000 Good luck. Thank you. Good luck. Thank you.
264 00:13:04,240 00:13:06,960 Keep staring - maybe it might cook faster. It helps. Keep staring - maybe it might cook faster. It helps.
265 00:13:07,159 00:13:10,120 Oh, it's... almost. Oh, it's... almost.
266 00:13:10,320 00:13:13,759 EXECUTIVE CHEF PETER: I was just staring at the oven, EXECUTIVE CHEF PETER: I was just staring at the oven,
267 00:13:13,960 00:13:15,639 because I was hoping for some miracle because I was hoping for some miracle
268 00:13:15,840 00:13:17,440 that maybe it will come together. that maybe it will come together.
269 00:13:18,440 00:13:21,320 You guys are staring so intently at this oven. You guys are staring so intently at this oven.
270 00:13:21,519 00:13:24,039 Is this a special technique at Alpha to make things cook faster? Is this a special technique at Alpha to make things cook faster?
271 00:13:24,240 00:13:25,519 Like, just... Absolutely! Like, just... Absolutely!
272 00:13:25,720 00:13:31,519 We go by adage of a watched pot DOES boil, so, um... I don't know. We go by adage of a watched pot DOES boil, so, um... I don't know.
273 00:13:31,720 00:13:34,960 I'm trying to intensify the heat in there at the moment. I'm trying to intensify the heat in there at the moment.
274 00:13:35,159 00:13:36,440 Laser beams. Laser beams. Yeah. Laser beams. Laser beams. Yeah.
275 00:13:36,639 00:13:38,759 OK. Alright. Keep staring. (LAUGHS) OK. Alright. Keep staring. (LAUGHS)
276 00:13:40,600 00:13:43,399 OK, five minutes - you should be thinking about plating up OK, five minutes - you should be thinking about plating up
277 00:13:43,600 00:13:45,480 to get your plate on the pass, thanks. to get your plate on the pass, thanks.
278 00:13:49,440 00:13:51,960 When they say one minute left, When they say one minute left,
279 00:13:52,159 00:13:54,720 that's when we'll decide what happens. that's when we'll decide what happens.
280 00:13:54,919 00:13:58,440 So let's really extend that one minute left. So let's really extend that one minute left.
281 00:14:06,720 00:14:09,320 OK, Pete's on his way to the pass. OK, Pete's on his way to the pass.
282 00:14:14,799 00:14:17,840 Sophia's on her way to the pass. Sophia's on her way to the pass.
283 00:14:21,600 00:14:23,559 You've got under a minute, Michael. You've got under a minute, Michael.
284 00:14:24,799 00:14:26,480 MICHAEL: Oh, well. MICHAEL: Oh, well.
285 00:14:32,159 00:14:34,159 15 seconds. Go, Michael. 15 seconds. Go, Michael.
286 00:14:34,360 00:14:37,360 You need to run up there and get that on the pass, mate, otherwise... You need to run up there and get that on the pass, mate, otherwise...
287 00:14:38,879 00:14:40,480 10 seconds. 10 seconds.
288 00:14:40,679 00:14:43,639 Nine, eight, seven... Nine, eight, seven...
289 00:14:44,799 00:14:47,639 Four, three, two... Four, three, two...
290 00:14:53,159 00:14:55,159 Good work, mate. Well done. Good work, mate. Well done.
291 00:14:55,360 00:14:57,879 I'm really, really confident about the flavour of the filling I'm really, really confident about the flavour of the filling
292 00:14:58,080 00:14:59,639 that it's up to the point that we need - that it's up to the point that we need -
293 00:14:59,840 00:15:03,879 it's just miscalculating of the first handmade filo it's just miscalculating of the first handmade filo
294 00:15:04,080 00:15:05,840 and so it was a lengthy procedure. and so it was a lengthy procedure.
295 00:15:06,039 00:15:08,360 What you could have done, you can't have done. What you could have done, you can't have done.
296 00:15:08,559 00:15:10,679 What we have up there is what we've got. What we have up there is what we've got.
297 00:15:18,360 00:15:20,000 MICHAEL: The filling is perfect - MICHAEL: The filling is perfect -
298 00:15:20,200 00:15:23,320 just the filo is the one that I'm worried about. just the filo is the one that I'm worried about.
299 00:15:23,519 00:15:24,799 MAEVE O'MEARA: It's Greek Week. MAEVE O'MEARA: It's Greek Week.
300 00:15:25,000 00:15:27,559 Our two remaining home cooks and sous chef Michael Our two remaining home cooks and sous chef Michael
301 00:15:27,759 00:15:31,200 have just produced their versions of spanakopita have just produced their versions of spanakopita
302 00:15:31,399 00:15:34,039 and now blind-tasting judge Dan and now blind-tasting judge Dan
303 00:15:34,240 00:15:37,960 is ready to try their humble spinach and cheese pies. is ready to try their humble spinach and cheese pies.
304 00:15:39,000 00:15:40,200 Dan! Dan!
305 00:15:40,399 00:15:43,919 It was just really, really tight tonight. It was just really, really tight tonight.
306 00:15:44,120 00:15:46,519 It was really stressful watching everyone It was really stressful watching everyone
307 00:15:46,720 00:15:50,360 because obviously when you're baking a pie, that last bit, because obviously when you're baking a pie, that last bit,
308 00:15:50,559 00:15:51,840 you can't touch it. you can't touch it.
309 00:15:52,039 00:15:54,519 You can't open the oven. No. Not at all. You can't open the oven. No. Not at all.
310 00:15:54,720 00:15:57,080 The presentation is very nice The presentation is very nice
311 00:15:57,279 00:16:02,399 and I don't expect for spanakopita to be really pretty or fancy and I don't expect for spanakopita to be really pretty or fancy
312 00:16:02,600 00:16:05,080 because it really is just a humble pie, because it really is just a humble pie,
313 00:16:05,279 00:16:07,720 and it looks great. and it looks great.
314 00:16:09,279 00:16:13,840 This is a spanakopita with tomato, fennel and chilli sauce. This is a spanakopita with tomato, fennel and chilli sauce.
315 00:16:14,039 00:16:16,200 The presentation is a little bit rustic, The presentation is a little bit rustic,
316 00:16:16,399 00:16:18,759 serving the sauce and the yoghurt on the same plate. serving the sauce and the yoghurt on the same plate.
317 00:16:18,960 00:16:20,639 Would have preferred it maybe on the side. Would have preferred it maybe on the side.
318 00:16:20,840 00:16:24,039 Still looks pretty tasty. Yeah. Still looks pretty tasty. Yeah.
319 00:16:33,200 00:16:36,559 I like the option of two sauces. Mm. I like the option of two sauces. Mm.
320 00:16:37,720 00:16:39,440 Oh, it looks nice, though. Mm. Oh, it looks nice, though. Mm.
321 00:16:41,200 00:16:43,559 The pastry is a little bit light The pastry is a little bit light
322 00:16:43,759 00:16:46,759 and the filling is probably the best part of this dish. and the filling is probably the best part of this dish.
323 00:16:46,960 00:16:49,279 It's really, really delicious It's really, really delicious
324 00:16:49,480 00:16:51,759 and the spinach in that centre really complements well and the spinach in that centre really complements well
325 00:16:51,960 00:16:55,639 with the saltiness of that cheese. with the saltiness of that cheese.
326 00:16:55,840 00:17:01,000 This is a silverbeet and curly endive spanakopita. This is a silverbeet and curly endive spanakopita.
327 00:17:01,200 00:17:04,559 I can tell that this filo was made from scratch I can tell that this filo was made from scratch
328 00:17:04,759 00:17:07,319 and you've got to give a few points there. and you've got to give a few points there.
329 00:17:11,160 00:17:15,240 It looks like there wasn't enough cooking time in the oven, It looks like there wasn't enough cooking time in the oven,
330 00:17:15,440 00:17:16,720 as you can see. as you can see.
331 00:17:16,920 00:17:21,119 You can see there's layers there but they haven't cooked. You can see there's layers there but they haven't cooked.
332 00:17:30,440 00:17:32,240 That filling is beautiful. That filling is beautiful.
333 00:17:32,440 00:17:35,279 Really fragrant with dill, Really fragrant with dill,
334 00:17:35,480 00:17:39,680 and it's really moist yet not too wet. and it's really moist yet not too wet.
335 00:17:39,880 00:17:44,640 While I appreciate the fact that this was fresh filo made from scratch, While I appreciate the fact that this was fresh filo made from scratch,
336 00:17:44,839 00:17:49,440 I cannot ignore the fact that this dough is severely undercooked. I cannot ignore the fact that this dough is severely undercooked.
337 00:17:49,640 00:17:52,720 This spanakopita had so much potential This spanakopita had so much potential
338 00:17:52,920 00:17:56,440 but that pastry really let it down. but that pastry really let it down.
339 00:17:56,640 00:18:01,640 It's a Greek tragedy, Dan. It is... tragedy! It's a Greek tragedy, Dan. It is... tragedy!
340 00:18:04,400 00:18:08,839 Spanakopita swirl with tahini and honey. Spanakopita swirl with tahini and honey.
341 00:18:09,039 00:18:10,680 Mmm! Mmm!
342 00:18:10,880 00:18:13,160 That's very Middle Eastern. That's very Middle Eastern.
343 00:18:13,359 00:18:15,079 I like the colour on the top. I like the colour on the top.
344 00:18:15,279 00:18:16,799 I don't know if it'll have that flakiness I don't know if it'll have that flakiness
345 00:18:17,000 00:18:18,640 but I'm just gonna have to eat it. but I'm just gonna have to eat it.
346 00:18:18,839 00:18:20,200 Yes. Yes.
347 00:18:21,400 00:18:23,839 It's definitely not a filo style, to be quite honest. It's definitely not a filo style, to be quite honest.
348 00:18:24,039 00:18:26,519 It's more like... almost like a pie crust. It's more like... almost like a pie crust.
349 00:18:26,720 00:18:29,000 Although that's not such a bad thing, Although that's not such a bad thing,
350 00:18:29,200 00:18:32,440 given the fact that this is a version of a pie. given the fact that this is a version of a pie.
351 00:18:37,400 00:18:42,599 It's nice, like, this whole holding it like this, breaking off a bit, It's nice, like, this whole holding it like this, breaking off a bit,
352 00:18:42,799 00:18:44,960 having a bite, saving half for later. having a bite, saving half for later.
353 00:18:45,160 00:18:46,920 Whatever. It's good. Whatever. It's good.
354 00:18:47,119 00:18:49,480 I love the effort that's put into this pie. I love the effort that's put into this pie.
355 00:18:49,680 00:18:51,240 They made their own filo. They made their own filo.
356 00:18:51,440 00:18:53,240 It's held its shape, it's a little bit crispy. It's held its shape, it's a little bit crispy.
357 00:18:53,440 00:18:57,000 The filling, on the other hand, even though I can taste the cheese The filling, on the other hand, even though I can taste the cheese
358 00:18:57,200 00:19:00,200 and the spinach is cooked nicely, it's nice and soft, and the spinach is cooked nicely, it's nice and soft,
359 00:19:00,400 00:19:04,519 but I think there's just a little bit too much honey in the mix, but I think there's just a little bit too much honey in the mix,
360 00:19:04,720 00:19:06,480 because it's actually very sweet. because it's actually very sweet.
361 00:19:06,680 00:19:10,359 So, Dan, you have three spanakopitas on the pass tonight. So, Dan, you have three spanakopitas on the pass tonight.
362 00:19:10,559 00:19:12,880 You need to tell us which one is your favourite. You need to tell us which one is your favourite.
363 00:19:13,079 00:19:15,720 I think I already know. I think I already know.
364 00:19:21,920 00:19:23,359 MAEVE O'MEARA: Our last two home cooks MAEVE O'MEARA: Our last two home cooks
365 00:19:23,559 00:19:27,079 have gone up against sous chef Michael from Sydney restaurant Alpha. have gone up against sous chef Michael from Sydney restaurant Alpha.
366 00:19:27,279 00:19:30,480 Blind-tasting judge Dan has tried all three dishes Blind-tasting judge Dan has tried all three dishes
367 00:19:30,680 00:19:34,119 without knowing who cooked them, and is ready to announce the winner. without knowing who cooked them, and is ready to announce the winner.
368 00:19:37,519 00:19:43,039 Well, spanakopita may seem like a humble spinach and cheese pie Well, spanakopita may seem like a humble spinach and cheese pie
369 00:19:43,240 00:19:45,880 but after tasting these three spanakopitas on the pass, but after tasting these three spanakopitas on the pass,
370 00:19:46,079 00:19:51,039 I realise how technical spanakopita actually is. I realise how technical spanakopita actually is.
371 00:19:51,240 00:19:54,759 Michael, what do you think of the home cooks tonight? Michael, what do you think of the home cooks tonight?
372 00:19:54,960 00:19:56,240 Have they impressed you? Have they impressed you?
373 00:19:56,440 00:19:58,160 Yeah, they did a really, really great job. Yeah, they did a really, really great job.
374 00:19:58,359 00:20:02,119 For the amount of time they were given for some dish that difficult, For the amount of time they were given for some dish that difficult,
375 00:20:02,319 00:20:04,440 yeah, they did really good. yeah, they did really good.
376 00:20:04,640 00:20:07,440 So, Peter, how much would you like to cook again So, Peter, how much would you like to cook again
377 00:20:07,640 00:20:09,880 against executive chef Peter? against executive chef Peter?
378 00:20:10,079 00:20:13,160 I would dearly love to. That's the ultimate challenge. I would dearly love to. That's the ultimate challenge.
379 00:20:13,359 00:20:16,000 Executive chef Peter, how are you feeling? Executive chef Peter, how are you feeling?
380 00:20:16,200 00:20:20,920 Love a restaurant win but once again it's in the hands of Dan. Love a restaurant win but once again it's in the hands of Dan.
381 00:20:22,359 00:20:25,759 There's two elements you have to get right in a spanakopita. There's two elements you have to get right in a spanakopita.
382 00:20:25,960 00:20:29,400 It's the pastry and the filling. It's the pastry and the filling.
383 00:20:29,599 00:20:31,640 One of you managed to get both of them right. One of you managed to get both of them right.
384 00:20:31,839 00:20:36,319 Tonight the best plate on the pass is... Tonight the best plate on the pass is...
385 00:20:39,799 00:20:42,920 ..the spanakopita with tomato, fennel and chilli sauce. ..the spanakopita with tomato, fennel and chilli sauce.
386 00:20:44,799 00:20:47,559 Oh! (LAUGHS) Oh! (LAUGHS)
387 00:20:47,759 00:20:49,720 (OTHERS APPLAUD) (OTHERS APPLAUD)
388 00:20:54,640 00:20:56,519 Congratulations, Peter. Thank you. Congratulations, Peter. Thank you.
389 00:20:56,720 00:20:59,119 How are you feeling? A bit overwhelmed, actually. How are you feeling? A bit overwhelmed, actually.
390 00:20:59,319 00:21:03,359 That is awesome. Yeah, that's one for the... one for the memory. That is awesome. Yeah, that's one for the... one for the memory.
391 00:21:03,559 00:21:06,920 The filling was very good and that yoghurt and tomato sauce The filling was very good and that yoghurt and tomato sauce
392 00:21:07,119 00:21:10,640 cut the richness of the cheeses in that spanakopita. cut the richness of the cheeses in that spanakopita.
393 00:21:10,839 00:21:14,400 Well, you are through to the final to cook against executive chef Peter. Well, you are through to the final to cook against executive chef Peter.
394 00:21:14,599 00:21:16,640 Well done. Thank you. Well done. Thank you.
395 00:21:20,720 00:21:25,920 The plate that didn't live up to my expectations was... The plate that didn't live up to my expectations was...
396 00:21:32,640 00:21:36,039 ..the silverbeet and curly endive spanakopita. ..the silverbeet and curly endive spanakopita.
397 00:21:37,599 00:21:39,359 Is that you? Is that you?
398 00:21:41,240 00:21:43,799 Uh, look, you know, I really appreciate Uh, look, you know, I really appreciate
399 00:21:44,000 00:21:47,119 that you decided to make your own filo for this challenge - that you decided to make your own filo for this challenge -
400 00:21:47,319 00:21:49,880 it was amazing - but I couldn't ignore the pastry. it was amazing - but I couldn't ignore the pastry.
401 00:21:50,079 00:21:51,519 It was... You knew. It was... You knew.
402 00:21:51,720 00:21:54,279 I could tell straight up when I took it from the oven. I could tell straight up when I took it from the oven.
403 00:21:54,480 00:21:55,759 I was like, "Oh, God." I was like, "Oh, God."
404 00:21:55,960 00:21:59,640 I was imagining how good it would be if it was perfectly baked. I was imagining how good it would be if it was perfectly baked.
405 00:21:59,839 00:22:01,400 Even though the dough was undercooked, Even though the dough was undercooked,
406 00:22:01,599 00:22:05,200 I could see those layers and you know how much potential those layers had I could see those layers and you know how much potential those layers had
407 00:22:05,400 00:22:09,839 if they... if it was properly cooked but, yeah, timing. if they... if it was properly cooked but, yeah, timing.
408 00:22:10,039 00:22:11,319 Congratulations, Sophia, Congratulations, Sophia,
409 00:22:11,519 00:22:14,680 that means you're through to the final with Peter! that means you're through to the final with Peter!
410 00:22:17,000 00:22:18,319 SOPHIA: Finding out that chef Michael SOPHIA: Finding out that chef Michael
411 00:22:18,519 00:22:20,160 didn't live up to expectations, didn't live up to expectations,
412 00:22:20,359 00:22:22,079 that means there's two home cooks in the final. that means there's two home cooks in the final.
413 00:22:22,279 00:22:23,799 That's awesome! That's awesome!
414 00:22:24,000 00:22:29,279 And, Peter, best plate on the pass, so trophy for you! And, Peter, best plate on the pass, so trophy for you!
415 00:22:30,440 00:22:32,920 Well done, Peter. Thank you very much. Well done, Peter. Thank you very much.
416 00:22:39,240 00:22:41,440 MAEVE O'MEARA: Next time... I love making moussaka. MAEVE O'MEARA: Next time... I love making moussaka.
417 00:22:41,640 00:22:42,920 Yum. (LAUGHS) Yum. (LAUGHS)
418 00:22:43,119 00:22:45,000 You think you've got another win? Here's hoping. You think you've got another win? Here's hoping.
419 00:22:45,200 00:22:46,960 I like beating boys. Help! I like beating boys. Help!
420 00:22:47,160 00:22:48,000 (LAUGHS) (LAUGHS)
421 00:22:48,200 00:22:49,119 Oooh! Oooh!
422 00:22:49,319 00:22:50,920 Yep, I'm happy with that. Yep, I'm happy with that.
423 00:22:51,119 00:22:53,319 MARK OLIVE: This is really interesting, isn't it? MARK OLIVE: This is really interesting, isn't it?
424 00:22:53,519 00:22:55,640 My mouth is just... (LAUGHS) My mouth is just... (LAUGHS)
425 00:22:55,839 00:22:57,559 And later in the week, I discover And later in the week, I discover
426 00:22:57,759 00:23:01,680 the inspired flavour combinations behind Alpha's menu. the inspired flavour combinations behind Alpha's menu.
427 00:23:01,880 00:23:05,920 Oh, wow! That's a seriously beautiful lobster! Oh, wow! That's a seriously beautiful lobster!
428 00:23:06,119 00:23:08,759 That's heaven, isn't it? Genius! That's heaven, isn't it? Genius!