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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! |