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1 00:00:01,040 00:00:04,720 MAEVE O'MEARA: Tonight on the Chefs' Line it's the ultimate showdown MAEVE O'MEARA: Tonight on the Chefs' Line it's the ultimate showdown
2 00:00:04,920 00:00:09,000 between the head chef from Greek restaurant Alpha between the head chef from Greek restaurant Alpha
3 00:00:09,200 00:00:11,160 and our two final home cooks. and our two final home cooks.
4 00:00:12,200 00:00:14,080 SOPHIA: Last night, the restaurant lost SOPHIA: Last night, the restaurant lost
5 00:00:14,280 00:00:16,200 so that means there's two home cooks in the final. so that means there's two home cooks in the final.
6 00:00:16,400 00:00:19,760 Sophia and Pete will showcase their best take on Greek cuisine Sophia and Pete will showcase their best take on Greek cuisine
7 00:00:19,960 00:00:21,960 to discover if heart and heritage... to discover if heart and heritage...
8 00:00:22,160 00:00:24,560 That lamb is just beautiful! That lamb is just beautiful!
9 00:00:24,760 00:00:27,400 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
10 00:00:27,600 00:00:31,040 This is a really clever interpretation of a moussaka. This is a really clever interpretation of a moussaka.
11 00:00:31,240 00:00:33,600 Will passion beat the professional? Will passion beat the professional?
12 00:00:33,800 00:00:36,680 In my mind if I can beat one, I can beat two. In my mind if I can beat one, I can beat two.
13 00:00:36,920 00:00:40,440 PETER: I've got a couple of tricks up my sleeve. Bring it on. PETER: I've got a couple of tricks up my sleeve. Bring it on.
14 00:00:40,640 00:00:41,920 MELISSA LEONG: So let's cook! MELISSA LEONG: So let's cook!
15 00:00:42,120 00:00:44,200 Will Sophia or Pete have what it takes Will Sophia or Pete have what it takes
16 00:00:44,400 00:00:47,560 to outcook the most experienced of the chefs' line? to outcook the most experienced of the chefs' line?
17 00:00:57,960 00:01:01,720 Greek week has been a competitive race between four home cooks Greek week has been a competitive race between four home cooks
18 00:01:01,920 00:01:04,640 and the chefs' line from restaurant Alpha. and the chefs' line from restaurant Alpha.
19 00:01:04,840 00:01:06,600 And now, for the first time, And now, for the first time,
20 00:01:06,800 00:01:10,240 two home cooks have made it to the final round - two home cooks have made it to the final round -
21 00:01:10,440 00:01:13,120 45-year-old mother of two Sophia... 45-year-old mother of two Sophia...
22 00:01:13,320 00:01:17,680 I love cooking because it connects me to my heritage. I love cooking because it connects me to my heritage.
23 00:01:17,880 00:01:22,840 Greek cuisine is such a healthy, bountiful, tasty cuisine Greek cuisine is such a healthy, bountiful, tasty cuisine
24 00:01:23,040 00:01:24,320 that has so much to offer. that has so much to offer.
25 00:01:24,520 00:01:28,440 And there's also some yummy spinach and herb pie. And there's also some yummy spinach and herb pie.
26 00:01:28,640 00:01:30,000 Leave it there, it's hot. Leave it there, it's hot.
27 00:01:30,200 00:01:32,880 ..then there's proud Aussie grandfather of three, Pete. ..then there's proud Aussie grandfather of three, Pete.
28 00:01:33,080 00:01:34,640 What's that? That's gonna be moussaka. What's that? That's gonna be moussaka.
29 00:01:34,840 00:01:35,840 Yum! Yum!
30 00:01:36,040 00:01:38,240 My Greek cooking is unique because I'm not Greek. My Greek cooking is unique because I'm not Greek.
31 00:01:38,440 00:01:40,080 (LAUGHS) (LAUGHS)
32 00:01:41,320 00:01:42,680 I love Greek food I love Greek food
33 00:01:42,880 00:01:45,320 because it's the intersection between northern Mediterranean, because it's the intersection between northern Mediterranean,
34 00:01:45,520 00:01:47,840 southern Mediterranean, Middle Eastern, northern European. southern Mediterranean, Middle Eastern, northern European.
35 00:01:48,040 00:01:50,240 Everything comes together there. Everything comes together there.
36 00:01:50,440 00:01:54,320 Pete and Sophia kicked off the week cooking with confidence... Pete and Sophia kicked off the week cooking with confidence...
37 00:01:54,520 00:01:58,120 I love dolmades. I've got a fair handle on how they're done. I love dolmades. I've got a fair handle on how they're done.
38 00:01:58,320 00:01:59,880 I really liked that a lot. I really liked that a lot.
39 00:02:00,080 00:02:01,360 ..and heritage. ..and heritage.
40 00:02:01,560 00:02:04,120 This recipe is my yiayia's. My grandma. This recipe is my yiayia's. My grandma.
41 00:02:04,320 00:02:06,920 Love a good family recipe. Gorgeous. Love a good family recipe. Gorgeous.
42 00:02:07,120 00:02:10,400 And while both home cooks delivered on twice-cooked octopus... And while both home cooks delivered on twice-cooked octopus...
43 00:02:10,600 00:02:13,480 Great flavour, punchy! (APPLAUSE) Great flavour, punchy! (APPLAUSE)
44 00:02:13,680 00:02:16,520 That char grill on the outside, mm-mm. That char grill on the outside, mm-mm.
45 00:02:16,720 00:02:18,240 Mm-mm. (LAUGHS) Mm-mm. (LAUGHS)
46 00:02:19,400 00:02:23,640 ..it was Pete's spanakopita dish that saw him reap twice the rewards. ..it was Pete's spanakopita dish that saw him reap twice the rewards.
47 00:02:23,840 00:02:26,360 Best plate on the pass and... Best plate on the pass and...
48 00:02:26,560 00:02:29,880 You are through to the final to cook against executive chef Peter! You are through to the final to cook against executive chef Peter!
49 00:02:30,080 00:02:31,960 So, trophy for you! (GASPS) So, trophy for you! (GASPS)
50 00:02:32,160 00:02:34,320 Well done, Peter. Well done. Thank you very much. Well done, Peter. Well done. Thank you very much.
51 00:02:34,520 00:02:38,600 And because the sous-chef served up the least impressive dish... And because the sous-chef served up the least impressive dish...
52 00:02:38,800 00:02:41,280 The silverbeet and curly endive spanakopita. The silverbeet and curly endive spanakopita.
53 00:02:41,480 00:02:43,320 Is that you? Is that you?
54 00:02:43,520 00:02:45,920 ..home cook Sophia remains in the race. ..home cook Sophia remains in the race.
55 00:02:46,120 00:02:49,240 Sophia, you're also through to the final with Peter! Sophia, you're also through to the final with Peter!
56 00:02:49,440 00:02:51,360 That's awesome! That's awesome!
57 00:02:51,560 00:02:53,640 So, with two home cooks, So, with two home cooks,
58 00:02:53,840 00:02:56,600 it's double the pressure on executive chef Peter, it's double the pressure on executive chef Peter,
59 00:02:56,800 00:02:59,600 and he leads the charge at Greek restaurant Alpha. and he leads the charge at Greek restaurant Alpha.
60 00:02:59,800 00:03:00,960 (BELL RINGS) (BELL RINGS)
61 00:03:01,160 00:03:02,440 I wanted it to be a restaurant I wanted it to be a restaurant
62 00:03:02,640 00:03:04,880 where it almost felt like you were at home - you were at my home. where it almost felt like you were at home - you were at my home.
63 00:03:05,080 00:03:07,800 Looks just beautiful. It's great. Looks just beautiful. It's great.
64 00:03:08,000 00:03:10,400 What a great celebration of your Greek heritage. What a great celebration of your Greek heritage.
65 00:03:10,600 00:03:13,480 It's Alpha's traditional and modern recipes It's Alpha's traditional and modern recipes
66 00:03:13,680 00:03:17,200 that's won it numerous awards for outstanding cuisine. that's won it numerous awards for outstanding cuisine.
67 00:03:17,400 00:03:19,200 Greek food means generosity - Greek food means generosity -
68 00:03:19,400 00:03:22,840 generosity in the quality of food, the amount of food, generosity in the quality of food, the amount of food,
69 00:03:23,040 00:03:24,920 the purity of it, the seasonality of it. the purity of it, the seasonality of it.
70 00:03:25,120 00:03:28,280 So that's what I try to represent here. So that's what I try to represent here.
71 00:03:28,480 00:03:29,760 Genius. Thank you! Genius. Thank you!
72 00:03:29,960 00:03:32,200 Absolutely superb. Thank you. Absolutely superb. Thank you.
73 00:03:33,240 00:03:35,360 Good evening, and welcome to the Chefs' Line. Good evening, and welcome to the Chefs' Line.
74 00:03:36,760 00:03:37,800 Pete, did you ever imagine Pete, did you ever imagine
75 00:03:38,000 00:03:42,000 that your home cooking would match up to an award-winning restaurant? that your home cooking would match up to an award-winning restaurant?
76 00:03:42,200 00:03:44,800 I imagined it, but imagination is not always fact. I imagined it, but imagination is not always fact.
77 00:03:45,000 00:03:47,240 So, yeah, it was a good result. So, yeah, it was a good result.
78 00:03:47,440 00:03:48,480 Sophia? Sophia?
79 00:03:48,680 00:03:52,880 It's a great feeling competing against executive chef Peter It's a great feeling competing against executive chef Peter
80 00:03:53,080 00:03:54,600 and our other Peter. and our other Peter.
81 00:03:54,800 00:03:55,880 (ALL LAUGH) (ALL LAUGH)
82 00:03:56,080 00:03:59,680 Executive chef Peter, how much do you want a restaurant win tonight? Executive chef Peter, how much do you want a restaurant win tonight?
83 00:04:01,160 00:04:03,800 I can only try. They're very good, both of them. I can only try. They're very good, both of them.
84 00:04:04,000 00:04:05,600 But you know, who knows? But you know, who knows?
85 00:04:05,800 00:04:07,840 How do you think he's gonna go up the back there, guys? How do you think he's gonna go up the back there, guys?
86 00:04:08,040 00:04:11,080 He's gonna go great. With Chef here, never fear. He's gonna go great. With Chef here, never fear.
87 00:04:11,280 00:04:12,320 Bring it on. Bring it on.
88 00:04:12,520 00:04:18,000 Time to reveal the dish that will be the decider for Greek week. Time to reveal the dish that will be the decider for Greek week.
89 00:04:18,200 00:04:20,800 We want to taste your best... We want to taste your best...
90 00:04:22,880 00:04:24,520 ..moussaka! ..moussaka!
91 00:04:24,720 00:04:27,480 (STILTED APPLAUSE) (STILTED APPLAUSE)
92 00:04:29,480 00:04:31,520 Moussaka is one of the best known Moussaka is one of the best known
93 00:04:31,720 00:04:34,880 and most loved dishes of Greek cuisine. and most loved dishes of Greek cuisine.
94 00:04:35,080 00:04:38,600 This classic baked casserole features rich layers of eggplant, This classic baked casserole features rich layers of eggplant,
95 00:04:38,800 00:04:41,760 minced lamb or beef and creamy bechamel sauce. minced lamb or beef and creamy bechamel sauce.
96 00:04:41,960 00:04:47,320 Tonight, the blind-tasting judge is Mark! Tonight, the blind-tasting judge is Mark!
97 00:04:47,520 00:04:48,960 Fantastic. Fantastic.
98 00:04:49,160 00:04:51,800 Mark will be the only judge to taste their creations Mark will be the only judge to taste their creations
99 00:04:52,000 00:04:55,080 and he won't know who prepared which dish. and he won't know who prepared which dish.
100 00:04:55,280 00:04:59,200 You all have 90 minutes until you need your plates on the pass. You all have 90 minutes until you need your plates on the pass.
101 00:04:59,400 00:05:01,720 So let's cook! So let's cook!
102 00:05:01,920 00:05:06,080 Up till now, my apprentice was just beaten. Up till now, my apprentice was just beaten.
103 00:05:06,280 00:05:08,800 My station chef won. My station chef won.
104 00:05:09,000 00:05:10,880 My sous-chef lost. My sous-chef lost.
105 00:05:11,080 00:05:12,800 Came last actually. Came last actually.
106 00:05:13,000 00:05:15,360 So it's up to me to bring this home. So it's up to me to bring this home.
107 00:05:15,560 00:05:18,400 I don't think I'm gonna stuff up any components of the dish. I don't think I'm gonna stuff up any components of the dish.
108 00:05:18,600 00:05:20,680 (LAUGHS) (LAUGHS)
109 00:05:22,800 00:05:24,560 SOPHIA: You know, I'm in awe of someone like him. SOPHIA: You know, I'm in awe of someone like him.
110 00:05:24,760 00:05:26,800 He's a real master. He's a real master.
111 00:05:27,000 00:05:28,520 Yes, yes. Yes, yes.
112 00:05:28,720 00:05:30,600 But I know I'm a good cook. But I know I'm a good cook.
113 00:05:30,800 00:05:33,200 Can I win with my moussaka? Can I win with my moussaka?
114 00:05:33,400 00:05:34,920 I think I can. I think I can.
115 00:05:35,120 00:05:36,440 Easy. Easy.
116 00:05:36,640 00:05:37,920 Moussaka is a favourite of mine Moussaka is a favourite of mine
117 00:05:38,120 00:05:39,600 so I was not daunted by that at all. so I was not daunted by that at all.
118 00:05:40,640 00:05:42,520 This is gonna be a deconstructed moussaka This is gonna be a deconstructed moussaka
119 00:05:42,720 00:05:44,400 with an Australian bent to it with an Australian bent to it
120 00:05:44,600 00:05:47,960 because the basis will not be lamb mince in a casserole type thing because the basis will not be lamb mince in a casserole type thing
121 00:05:48,160 00:05:50,240 but roast lamb, sliced but roast lamb, sliced
122 00:05:50,440 00:05:52,800 with the eggplant layered on that and then the sauce. with the eggplant layered on that and then the sauce.
123 00:05:53,840 00:05:55,720 That's quality. That's good stuff. That's quality. That's good stuff.
124 00:05:55,920 00:05:58,160 After it had been studded with rosemary and garlic, After it had been studded with rosemary and garlic,
125 00:05:58,360 00:05:59,720 those traditional flavours... those traditional flavours...
126 00:05:59,920 00:06:01,560 Very tender. Ooh, boy. Very tender. Ooh, boy.
127 00:06:01,760 00:06:05,040 ..I seared it in a quite hot pan to seal in the juices. ..I seared it in a quite hot pan to seal in the juices.
128 00:06:05,240 00:06:06,320 (SIZZLE!) (SIZZLE!)
129 00:06:06,520 00:06:08,320 There's some flavour in that oil and that fat there There's some flavour in that oil and that fat there
130 00:06:08,520 00:06:10,640 which I'm gonna use to cook the eggplant with. which I'm gonna use to cook the eggplant with.
131 00:06:10,840 00:06:12,640 And then in the oven on a fairly low temperature And then in the oven on a fairly low temperature
132 00:06:12,840 00:06:14,280 until they're medium rare. until they're medium rare.
133 00:06:15,680 00:06:17,360 To win, I need to get the lamb right. To win, I need to get the lamb right.
134 00:06:24,880 00:06:30,800 I'm making moussaka that has an Australian-Italian influence. I'm making moussaka that has an Australian-Italian influence.
135 00:06:31,000 00:06:33,400 My moussaka is my mother's recipe, My moussaka is my mother's recipe,
136 00:06:33,600 00:06:35,640 which I've added an Italian twist to it, which I've added an Italian twist to it,
137 00:06:35,840 00:06:39,400 which is schnitzelled eggplant and hot Italian salami. which is schnitzelled eggplant and hot Italian salami.
138 00:06:39,600 00:06:40,880 Right. Yeah, give that a go. Right. Yeah, give that a go.
139 00:06:41,080 00:06:43,600 Is that super hot? Is that super hot?
140 00:06:43,800 00:06:49,120 And then I stick to the beef, which I think of as good old Aussie. And then I stick to the beef, which I think of as good old Aussie.
141 00:06:49,320 00:06:52,160 You know, the beef pie? It's got that beefy... I like beef. You know, the beef pie? It's got that beefy... I like beef.
142 00:06:52,360 00:06:54,440 It's got that meatiness about it. It's got that meatiness about it.
143 00:06:55,560 00:07:00,520 The meat, the bechamel, the eggplant, the herbs, the tomato, The meat, the bechamel, the eggplant, the herbs, the tomato,
144 00:07:00,720 00:07:02,120 the cheese... the cheese...
145 00:07:03,800 00:07:06,200 ..it's like the queen of the Greek cuisine to me. ..it's like the queen of the Greek cuisine to me.
146 00:07:06,400 00:07:08,120 Ah, beautiful! Ah, beautiful!
147 00:07:08,320 00:07:09,840 Sophia! Peter! How are you guys going? Sophia! Peter! How are you guys going?
148 00:07:10,040 00:07:12,240 Great. Doing OK. On track so far. Great. Doing OK. On track so far.
149 00:07:12,440 00:07:13,720 Nice. Nice. Nice. Nice.
150 00:07:13,920 00:07:15,400 How about you? Oh, all good here, yep. How about you? Oh, all good here, yep.
151 00:07:15,600 00:07:18,600 Peter and Sophia are great home cooks. Peter and Sophia are great home cooks.
152 00:07:18,800 00:07:20,360 Bravo! Bravo!
153 00:07:20,560 00:07:22,800 But I'm an executive chef. But I'm an executive chef.
154 00:07:24,520 00:07:28,680 OK, we're doing a slow-braised lamb shoulder OK, we're doing a slow-braised lamb shoulder
155 00:07:28,880 00:07:30,720 stuffed inside an eggplant stuffed inside an eggplant
156 00:07:30,920 00:07:34,440 with a smoked eggplant cream and a baked ricotta custard. with a smoked eggplant cream and a baked ricotta custard.
157 00:07:36,160 00:07:40,080 It's my modern interpretation of a modern moussaka. It's my modern interpretation of a modern moussaka.
158 00:07:40,280 00:07:43,360 Every component of this dish is critical, Every component of this dish is critical,
159 00:07:43,560 00:07:49,440 that the lamb neck braises perfectly so it's meltingly tender that the lamb neck braises perfectly so it's meltingly tender
160 00:07:49,640 00:07:52,680 and that the whole thing comes together in the oven in enough time. and that the whole thing comes together in the oven in enough time.
161 00:07:53,720 00:07:58,080 With the braised lamb neck filling, I took some diced lamb neck fillets With the braised lamb neck filling, I took some diced lamb neck fillets
162 00:07:58,280 00:07:59,600 which I browned, which I browned,
163 00:07:59,800 00:08:02,720 put into the pressure cooker with some finely chopped onion, put into the pressure cooker with some finely chopped onion,
164 00:08:02,920 00:08:07,160 some garlic, cumin, ground coriander and lots of thyme. some garlic, cumin, ground coriander and lots of thyme.
165 00:08:08,280 00:08:11,440 Finished it with muscat wine, which adds that sweet element Finished it with muscat wine, which adds that sweet element
166 00:08:11,640 00:08:15,840 which balances out all the tomato and stock that goes in there. which balances out all the tomato and stock that goes in there.
167 00:08:16,040 00:08:17,480 Good to go! Good to go!
168 00:08:19,280 00:08:22,400 So what's it like watching executive chef Peter finally cooking? So what's it like watching executive chef Peter finally cooking?
169 00:08:22,600 00:08:25,320 It's fun. He's really organised. It's fun. He's really organised.
170 00:08:25,520 00:08:27,200 Really nice to see him in control, so... Really nice to see him in control, so...
171 00:08:27,400 00:08:29,960 Yeah, and it looks like he's got his time management under control. Yeah, and it looks like he's got his time management under control.
172 00:08:30,160 00:08:32,080 Oh, yeah. (LAUGHS) Yeah. Oh, yeah. (LAUGHS) Yeah.
173 00:08:32,280 00:08:33,720 I like a challenge. I like a challenge.
174 00:08:33,920 00:08:35,440 And what's Peter like as a boss? And what's Peter like as a boss?
175 00:08:35,640 00:08:38,400 As you see him right now, he is really fun and confident. As you see him right now, he is really fun and confident.
176 00:08:38,600 00:08:40,600 You've got to speak up! Can't hear you, sweetheart! You've got to speak up! Can't hear you, sweetheart!
177 00:08:40,800 00:08:42,560 Oh, no. Seriously, come on. Oh, no. Seriously, come on.
178 00:08:42,760 00:08:45,960 Well, you guys should really cheer for him. Cheer him on. Well, you guys should really cheer for him. Cheer him on.
179 00:08:46,160 00:08:49,480 I think Alpha might need this win! Yeah, definitely. I think Alpha might need this win! Yeah, definitely.
180 00:08:49,680 00:08:51,240 No thanks to you. Oh, well. No thanks to you. Oh, well.
181 00:08:51,440 00:08:52,800 (LAUGHS) Joking. (LAUGHS) Joking.
182 00:08:53,000 00:08:54,920 Losing is not in my vocabulary. Losing is not in my vocabulary.
183 00:08:55,120 00:08:57,960 But you never know until the final moment. But you never know until the final moment.
184 00:08:58,160 00:09:00,120 Time will tell. Time will tell.
185 00:09:00,320 00:09:03,000 Oh, boy! Absolutely spot on. Oh, boy! Absolutely spot on.
186 00:09:03,200 00:09:04,320 Ooh! Ooh!
187 00:09:04,520 00:09:06,200 Yay me! Yay me!
188 00:09:06,400 00:09:08,720 Pre-victory dance? Pre-victory dance?
189 00:09:08,920 00:09:11,440 Well, I like that. I like that and I like that. Well, I like that. I like that and I like that.
190 00:09:11,640 00:09:14,960 Well, you can't have a triple tie on the final of Greek week! Well, you can't have a triple tie on the final of Greek week!
191 00:09:15,160 00:09:16,840 (INHALES SHARPLY) (INHALES SHARPLY)
192 00:09:21,360 00:09:24,840 45 minutes till we need your moussakas on the pass. 45 minutes till we need your moussakas on the pass.
193 00:09:25,040 00:09:27,200 Oooh! Oooh!
194 00:09:27,400 00:09:28,960 Yep. I'm happy with that! Yep. I'm happy with that!
195 00:09:29,160 00:09:32,080 Executive chef Peter from Greek restaurant Alpha... Executive chef Peter from Greek restaurant Alpha...
196 00:09:32,280 00:09:35,000 I'm OK with there being two home cooks in the final. I'm OK with there being two home cooks in the final.
197 00:09:35,200 00:09:38,200 ..is under double the pressure against Pete and Sophia ..is under double the pressure against Pete and Sophia
198 00:09:38,400 00:09:41,280 to create the most impressive interpretation to create the most impressive interpretation
199 00:09:41,480 00:09:43,600 of the Greek classic moussaka. of the Greek classic moussaka.
200 00:09:43,800 00:09:47,520 In my mind, if I can beat one, I can beat two. In my mind, if I can beat one, I can beat two.
201 00:09:47,720 00:09:49,000 Easier said than done Easier said than done
202 00:09:49,200 00:09:52,480 because it only matters what blind-tasting judge Mark thinks. because it only matters what blind-tasting judge Mark thinks.
203 00:09:52,680 00:09:54,640 Yeah. Love moussaka. Yeah. Love moussaka.
204 00:09:54,840 00:09:58,600 Great! What is a really comforting moussaka to you? Great! What is a really comforting moussaka to you?
205 00:09:58,800 00:10:01,760 Moussaka to me is that flavour of the eggplant Moussaka to me is that flavour of the eggplant
206 00:10:01,960 00:10:04,800 that's been flavoured by the meat and tomato. that's been flavoured by the meat and tomato.
207 00:10:05,000 00:10:07,320 Take those out, take the seeds out. Blend it up. Take those out, take the seeds out. Blend it up.
208 00:10:07,520 00:10:09,560 That bechamel has got to be creamy. That bechamel has got to be creamy.
209 00:10:09,760 00:10:12,360 There might be cheese in there as well, which is gonna be really nice There might be cheese in there as well, which is gonna be really nice
210 00:10:12,560 00:10:14,000 and melt down with that bechamel. and melt down with that bechamel.
211 00:10:14,200 00:10:16,080 Don't you just love cheese in sauces? Don't you just love cheese in sauces?
212 00:10:16,280 00:10:17,720 Like... BOTH: Yep. Like... BOTH: Yep.
213 00:10:33,200 00:10:36,000 (LAUGHS) It's all Greek to me. (LAUGHS) It's all Greek to me.
214 00:10:36,200 00:10:38,160 Traditional bechamel is quite thin. Traditional bechamel is quite thin.
215 00:10:38,360 00:10:39,920 But this one I had to make quite thick But this one I had to make quite thick
216 00:10:40,120 00:10:42,120 so it didn't fall off the rest of the dish. so it didn't fall off the rest of the dish.
217 00:10:42,320 00:10:43,840 It's gonna be in a stripe along the top. It's gonna be in a stripe along the top.
218 00:10:44,040 00:10:45,600 I don't want it running off the sides. I don't want it running off the sides.
219 00:10:45,800 00:10:50,440 So it was a case of more flour, more butter, less milk. So it was a case of more flour, more butter, less milk.
220 00:10:50,640 00:10:53,600 And then I add some cheeses, a little bit of nutmeg. Done. And then I add some cheeses, a little bit of nutmeg. Done.
221 00:10:56,480 00:10:57,960 Yum. (LAUGHS) Yum. (LAUGHS)
222 00:10:58,160 00:10:59,440 Such great flavours. Such great flavours.
223 00:10:59,640 00:11:01,040 The bechamel. The bechamel.
224 00:11:01,240 00:11:03,760 It's the moussaka I've known and grown up with. It's the moussaka I've known and grown up with.
225 00:11:03,960 00:11:06,840 Another layer, 'cause I want this to bake nicely. Another layer, 'cause I want this to bake nicely.
226 00:11:07,040 00:11:09,440 The schnitzelled eggplant with the meat. The schnitzelled eggplant with the meat.
227 00:11:09,640 00:11:11,200 Another layer of meat. Another layer of meat.
228 00:11:11,400 00:11:12,560 The bechamel. The bechamel.
229 00:11:12,760 00:11:14,760 And then in the oven. And then in the oven.
230 00:11:14,960 00:11:17,240 It's got that full meal flavour. It's got that full meal flavour.
231 00:11:18,280 00:11:20,600 And with my moussaka in the oven And with my moussaka in the oven
232 00:11:20,800 00:11:22,880 I still had a bit of time to do a Greek dance! I still had a bit of time to do a Greek dance!
233 00:11:23,080 00:11:27,720 Kick, over, kick, kick, round. Kick, over, kick, kick, round.
234 00:11:27,920 00:11:29,480 (LAUGHS) (LAUGHS)
235 00:11:30,840 00:11:32,800 This is the final and you're already dancing. This is the final and you're already dancing.
236 00:11:33,000 00:11:35,400 Is this the pre-victory dance? Is this the pre-victory dance?
237 00:11:36,920 00:11:38,680 I don't know yet. I don't know yet.
238 00:11:40,320 00:11:43,320 PETER: I'm in the process of doing my baked ricotta custard. PETER: I'm in the process of doing my baked ricotta custard.
239 00:11:43,520 00:11:46,840 I wanted to keep the classic flavours in a moussaka in this dish, I wanted to keep the classic flavours in a moussaka in this dish,
240 00:11:47,040 00:11:48,640 but really transform it. but really transform it.
241 00:11:48,840 00:11:50,280 And thus, baked ricotta custard And thus, baked ricotta custard
242 00:11:50,480 00:11:53,440 took the place of a bechamel on top of a moussaka. took the place of a bechamel on top of a moussaka.
243 00:11:53,640 00:11:56,480 But because I love a good white sauce, But because I love a good white sauce,
244 00:11:56,680 00:11:59,280 we're still utilising the bechamel in a sense we're still utilising the bechamel in a sense
245 00:11:59,480 00:12:02,040 in the smoked eggplant cream that comes in the middle of the dish. in the smoked eggplant cream that comes in the middle of the dish.
246 00:12:02,240 00:12:04,440 And, thus, I created the smoked eggplant cream. And, thus, I created the smoked eggplant cream.
247 00:12:04,640 00:12:07,880 It starts off with a basic white sauce. It starts off with a basic white sauce.
248 00:12:08,080 00:12:11,280 I take some eggplant that I smoke over a naked flame... I take some eggplant that I smoke over a naked flame...
249 00:12:11,480 00:12:12,560 Beautifully cooked. Beautifully cooked.
250 00:12:12,760 00:12:17,120 ..add the flesh of the smoked eggplant in with the white sauce... ..add the flesh of the smoked eggplant in with the white sauce...
251 00:12:17,320 00:12:18,120 Yee-ha. Yee-ha.
252 00:12:18,320 00:12:20,920 ..and finish it off with some fetta and Greek gruyere cheese. ..and finish it off with some fetta and Greek gruyere cheese.
253 00:12:22,200 00:12:23,560 Smells great, Chef! Smells great, Chef!
254 00:12:23,760 00:12:25,160 Which part? Everything. Which part? Everything.
255 00:12:25,360 00:12:26,440 Thank you. Thank you.
256 00:12:26,640 00:12:30,000 And then layered that between braised lamb neck. And then layered that between braised lamb neck.
257 00:12:30,200 00:12:31,480 Beautiful. Beautiful.
258 00:12:31,680 00:12:35,200 Put the cap on, bake it in some of the lamb liquid. Put the cap on, bake it in some of the lamb liquid.
259 00:12:35,400 00:12:36,920 Looks amazing, Chef. Looks amazing, Chef.
260 00:12:37,120 00:12:39,080 Oh, stop it. I'm blushing. Oh, stop it. I'm blushing.
261 00:12:39,280 00:12:41,000 It'll bake beautifully. It'll bake beautifully.
262 00:12:41,200 00:12:42,640 It's good to go. It's good to go.
263 00:12:46,240 00:12:48,880 PETER: The eggplant is important in moussaka generally PETER: The eggplant is important in moussaka generally
264 00:12:49,080 00:12:52,160 but in a deconstructed version, absolutely critical. but in a deconstructed version, absolutely critical.
265 00:12:52,360 00:12:54,560 It needs to be browned both sides but not sloppy. It needs to be browned both sides but not sloppy.
266 00:12:54,760 00:12:58,320 If the eggplant doesn't hold its shape, the whole thing fails. If the eggplant doesn't hold its shape, the whole thing fails.
267 00:12:59,520 00:13:01,120 And how did you want your lamb? And how did you want your lamb?
268 00:13:01,320 00:13:03,320 Uh, medium rare. Medium rare. OK. Uh, medium rare. Medium rare. OK.
269 00:13:03,520 00:13:06,200 Are you happy with that? It feels alright. Are you happy with that? It feels alright.
270 00:13:06,400 00:13:07,880 We'll see how it carves. We'll see how it carves.
271 00:13:08,080 00:13:10,400 The lamb sat and rested and soaked up all the juices again. The lamb sat and rested and soaked up all the juices again.
272 00:13:10,600 00:13:12,240 That seemed about the right cookedness. That seemed about the right cookedness.
273 00:13:12,440 00:13:13,800 Ooh, boy. Lamb looks delicious. Ooh, boy. Lamb looks delicious.
274 00:13:14,000 00:13:15,920 Just gonna carve it and see how it looks. Just gonna carve it and see how it looks.
275 00:13:20,040 00:13:22,440 It didn't disappoint. It was just perfect. It didn't disappoint. It was just perfect.
276 00:13:22,640 00:13:26,200 That is absolutely spot on. Could not be happier. Ha! That is absolutely spot on. Could not be happier. Ha!
277 00:13:28,680 00:13:30,640 There's just under 10 minutes There's just under 10 minutes
278 00:13:30,840 00:13:34,000 until you need to get your moussaka on the pass. until you need to get your moussaka on the pass.
279 00:13:36,440 00:13:38,080 SOPHIA: I think I'm happy. SOPHIA: I think I'm happy.
280 00:13:38,280 00:13:41,800 I've just got to let it sit now and let some coolness go into its edges I've just got to let it sit now and let some coolness go into its edges
281 00:13:42,000 00:13:43,440 and let it set. and let it set.
282 00:13:47,400 00:13:48,840 PETER: Wow, that's great. PETER: Wow, that's great.
283 00:13:49,040 00:13:51,200 Very happy with the baked ricotta coming out of the oven. Very happy with the baked ricotta coming out of the oven.
284 00:13:51,400 00:13:55,040 It has enough resistance but not so much that's it's really firm. It has enough resistance but not so much that's it's really firm.
285 00:13:55,240 00:13:57,880 It's got to bake again on top of the eggplant for a couple of minutes. It's got to bake again on top of the eggplant for a couple of minutes.
286 00:13:59,000 00:14:00,680 MELISSA LEONG: 2.5 minutes to go. MELISSA LEONG: 2.5 minutes to go.
287 00:14:02,520 00:14:04,920 Classic Alpha, leaving it to the last minute. Classic Alpha, leaving it to the last minute.
288 00:14:05,120 00:14:07,200 It's good. It's good. It's good. It's good.
289 00:14:08,920 00:14:10,240 Alright. Alright.
290 00:14:10,440 00:14:11,720 Presentation was paramount Presentation was paramount
291 00:14:11,920 00:14:14,320 because I wanted to stand out from the other dishes because I wanted to stand out from the other dishes
292 00:14:14,520 00:14:15,840 that are going onto the pass. that are going onto the pass.
293 00:14:16,040 00:14:17,720 So I layer the eggplant, lamb, eggplant, lamb, So I layer the eggplant, lamb, eggplant, lamb,
294 00:14:17,920 00:14:20,040 overlapping each other. overlapping each other.
295 00:14:20,240 00:14:21,520 Consistency through the dish. Consistency through the dish.
296 00:14:21,720 00:14:23,840 And then added the other elements, the tomato sauce, And then added the other elements, the tomato sauce,
297 00:14:24,040 00:14:26,600 some slices of mozzarella, the bechamel on top. some slices of mozzarella, the bechamel on top.
298 00:14:26,800 00:14:30,320 It was all the ingredients of a moussaka but different. It was all the ingredients of a moussaka but different.
299 00:14:30,520 00:14:32,600 Cooking with gas. (LAUGHS) Cooking with gas. (LAUGHS)
300 00:14:32,800 00:14:36,160 One minute! One minute to go! One minute! One minute to go!
301 00:14:37,280 00:14:40,240 SOPHIA: Plating up I could hear a drumroll in my head. SOPHIA: Plating up I could hear a drumroll in my head.
302 00:14:42,200 00:14:45,040 And it's just fabulous. And it's just fabulous.
303 00:14:47,480 00:14:49,200 I'm really proud to present it. I'm really proud to present it.
304 00:14:51,160 00:14:52,760 I was very happy with it. I was very happy with it.
305 00:14:52,960 00:14:55,480 I knew that all elements had come together perfectly in my opinion. I knew that all elements had come together perfectly in my opinion.
306 00:14:55,680 00:14:56,960 Yes. Yes. Yes. Yes.
307 00:14:57,160 00:14:58,480 Very excited. Very excited.
308 00:14:58,680 00:15:00,160 WOMAN: Come on, Chef! (APPLAUSE) WOMAN: Come on, Chef! (APPLAUSE)
309 00:15:00,360 00:15:03,280 DAN HONG: 30 seconds, Chef! 30 seconds to go. DAN HONG: 30 seconds, Chef! 30 seconds to go.
310 00:15:03,480 00:15:05,400 You should be walking up to the pass right now! You should be walking up to the pass right now!
311 00:15:17,400 00:15:21,200 Oh! Wow! (APPLAUSE) Oh! Wow! (APPLAUSE)
312 00:15:21,400 00:15:23,760 Executive chef Peter really pulled out a good one. Executive chef Peter really pulled out a good one.
313 00:15:27,520 00:15:31,640 But a classic moussaka is always a good moussaka. But a classic moussaka is always a good moussaka.
314 00:15:31,840 00:15:34,040 That's always the case, isn't it? That's always the case, isn't it?
315 00:15:34,240 00:15:36,680 This looks divine. Mwah. This looks divine. Mwah.
316 00:15:36,880 00:15:38,600 I actually gave myself a pat on the back. I actually gave myself a pat on the back.
317 00:15:38,800 00:15:41,080 (CLAPPING) Thank you! (CLAPPING) Thank you!
318 00:15:43,160 00:15:44,920 Yay, me! Yay, me!
319 00:15:52,160 00:15:54,800 MAEVE O'MEARA: The final showdown for Greek week is over. MAEVE O'MEARA: The final showdown for Greek week is over.
320 00:15:55,000 00:15:57,680 Last home cooks standing Pete and Sophia Last home cooks standing Pete and Sophia
321 00:15:57,880 00:16:00,360 are hoping their reinventions of the classic moussaka are hoping their reinventions of the classic moussaka
322 00:16:00,560 00:16:04,280 are enough to beat executive chef Peter's creation. are enough to beat executive chef Peter's creation.
323 00:16:04,480 00:16:06,720 It looks amazing. It looks so beautiful. It looks amazing. It looks so beautiful.
324 00:16:06,920 00:16:09,080 Now it's up to Mark Now it's up to Mark
325 00:16:09,280 00:16:12,720 to taste and judge their dishes without knowing who cooked them. to taste and judge their dishes without knowing who cooked them.
326 00:16:12,920 00:16:14,640 Well, what did I miss? Well, what did I miss?
327 00:16:14,840 00:16:17,160 You missed a really, really happy battle You missed a really, really happy battle
328 00:16:17,360 00:16:19,200 for the final battle of Greek week. for the final battle of Greek week.
329 00:16:19,400 00:16:22,640 You know, there was some dancing, friendly banter. You know, there was some dancing, friendly banter.
330 00:16:22,840 00:16:24,800 And look at these three plates. And look at these three plates.
331 00:16:25,000 00:16:27,880 You couldn't get any more different. You couldn't get any more different.
332 00:16:28,080 00:16:29,960 This is really interesting, isn't it? This is really interesting, isn't it?
333 00:16:30,160 00:16:33,720 This is spicy salami and beef moussaka. This is spicy salami and beef moussaka.
334 00:16:33,920 00:16:35,960 Wow! Salami! Wow! Salami!
335 00:16:36,160 00:16:37,440 It's in the ragu. It's in the ragu.
336 00:16:37,640 00:16:40,000 Well, it looks like, you know, something when I was a kid. Well, it looks like, you know, something when I was a kid.
337 00:16:40,200 00:16:42,360 Very classic. Really homely. Very classic. Really homely.
338 00:16:42,560 00:16:44,000 Dig in, mate. Dig in, mate.
339 00:17:00,120 00:17:01,560 Are you feeling hugged? Are you feeling hugged?
340 00:17:02,680 00:17:04,320 This is really nice. This is really nice.
341 00:17:04,520 00:17:08,120 It's warm, it's really... texturally really nice as well. It's warm, it's really... texturally really nice as well.
342 00:17:08,320 00:17:11,040 The eggplant has been crumbed and fried The eggplant has been crumbed and fried
343 00:17:11,240 00:17:13,560 and then layered into this moussaka. and then layered into this moussaka.
344 00:17:13,760 00:17:18,640 Mmm. So the flavours been soaked up by the crumbs as well? Mmm. So the flavours been soaked up by the crumbs as well?
345 00:17:20,480 00:17:21,800 Mmm. Mmm.
346 00:17:22,000 00:17:25,200 And there's definitely Italian influence in the tomato. And there's definitely Italian influence in the tomato.
347 00:17:25,400 00:17:27,200 I'm sure I can taste oregano. I'm sure I can taste oregano.
348 00:17:27,400 00:17:29,840 With that sausage as well, the salami. With that sausage as well, the salami.
349 00:17:30,040 00:17:33,960 It's tasty and rich and deep and this is a contender. It's tasty and rich and deep and this is a contender.
350 00:17:35,000 00:17:38,640 This is a whole eggplant and lamb neck moussaka. This is a whole eggplant and lamb neck moussaka.
351 00:17:38,840 00:17:40,440 Lamb neck's a lovely meat, isn't it? Lamb neck's a lovely meat, isn't it?
352 00:17:40,640 00:17:42,440 Nice. Mmm. Very good cut. Nice. Mmm. Very good cut.
353 00:17:42,640 00:17:44,680 Love the presentation of this. Love the presentation of this.
354 00:17:44,880 00:17:48,400 And assuming it's got eggplant and it's got bechamel in there? And assuming it's got eggplant and it's got bechamel in there?
355 00:17:48,600 00:17:50,880 Yeah. A smoked eggplant bechamel inside. Yeah. A smoked eggplant bechamel inside.
356 00:17:51,080 00:17:52,360 Smoked?! Smoked?!
357 00:17:52,560 00:17:54,280 I'm gonna have to dig into it, Dan. I'm gonna have to dig into it, Dan.
358 00:17:55,320 00:17:58,360 On top is a baked ricotta custard. On top is a baked ricotta custard.
359 00:17:58,560 00:17:59,880 It looks like a little hat! It looks like a little hat!
360 00:18:00,080 00:18:01,360 Yeah. Yes. Yeah. Yes.
361 00:18:01,560 00:18:02,440 Wow. Wow.
362 00:18:02,640 00:18:06,040 I think you just need to scoop in and grab a little bit of everything. I think you just need to scoop in and grab a little bit of everything.
363 00:18:08,840 00:18:10,080 Oh. Oh.
364 00:18:18,000 00:18:19,400 The baked custard. The baked custard.
365 00:18:19,600 00:18:21,920 It's one of life's distinct pleasures. It's one of life's distinct pleasures.
366 00:18:25,840 00:18:27,960 My mouth is just... (GASPS) My mouth is just... (GASPS)
367 00:18:28,160 00:18:31,760 That lamb is just beautiful! That lamb is just beautiful!
368 00:18:32,920 00:18:35,240 And the eggplant in there is so tender. And the eggplant in there is so tender.
369 00:18:35,440 00:18:39,920 Great Greek flavours in there. Look at that. What a great idea. Great Greek flavours in there. Look at that. What a great idea.
370 00:18:40,120 00:18:43,480 This is a really clever interpretation of a moussaka. This is a really clever interpretation of a moussaka.
371 00:18:44,920 00:18:46,840 This one's really different, isn't it? This one's really different, isn't it?
372 00:18:47,040 00:18:51,040 Yeah. It is very different. It is a deconstructed moussaka. Yeah. It is very different. It is a deconstructed moussaka.
373 00:18:51,240 00:18:55,280 You have roasted lamb rump instead of the usual minced lamb, You have roasted lamb rump instead of the usual minced lamb,
374 00:18:55,480 00:18:57,160 layered with eggplant. layered with eggplant.
375 00:18:57,360 00:18:59,000 Bechamel... Mmm. Bechamel... Mmm.
376 00:18:59,200 00:19:00,520 ..looks damn tasty! ..looks damn tasty!
377 00:19:00,720 00:19:02,440 Why don't you try it? Why don't you try it?
378 00:19:04,680 00:19:07,360 It smells like Australian comfort food. (LAUGHS) It smells like Australian comfort food. (LAUGHS)
379 00:19:07,560 00:19:09,240 Smells like roast lamb and rosemary. Smells like roast lamb and rosemary.
380 00:19:11,880 00:19:13,560 What was the intention with the meat in this? What was the intention with the meat in this?
381 00:19:13,760 00:19:16,120 Medium rare. Yes. Medium rare. Medium rare. Yes. Medium rare.
382 00:19:16,320 00:19:19,320 More medium really, isn't it? Is it tender, though? More medium really, isn't it? Is it tender, though?
383 00:19:19,520 00:19:22,240 Look, it's tender 'cause it's the rump. Look, it's tender 'cause it's the rump.
384 00:19:22,440 00:19:24,560 Oh, that eggplant. It's lovely and... Oh, that eggplant. It's lovely and...
385 00:19:24,800 00:19:27,000 Held together well. Looks lovely and tender. Held together well. Looks lovely and tender.
386 00:19:30,560 00:19:32,000 The eggplant is beautiful. The eggplant is beautiful.
387 00:19:32,200 00:19:34,600 It's soft, it's delicate. It's kept its form. It's soft, it's delicate. It's kept its form.
388 00:19:34,800 00:19:38,040 And that tomato has got lots of spices and herbs. And that tomato has got lots of spices and herbs.
389 00:19:38,240 00:19:40,120 This dish is different-looking This dish is different-looking
390 00:19:40,320 00:19:42,480 but it's got the elements of a moussaka there. but it's got the elements of a moussaka there.
391 00:19:44,120 00:19:45,280 This is quite clever. This is quite clever.
392 00:19:45,480 00:19:47,440 I really enjoyed them all. I really enjoyed them all.
393 00:19:47,640 00:19:51,120 Well, you can't have a triple tie on the final of Greek week, Well, you can't have a triple tie on the final of Greek week,
394 00:19:51,320 00:19:54,840 so which one is your favourite? so which one is your favourite?
395 00:19:55,040 00:19:57,920 I like that, I like that and I like that. I like that, I like that and I like that.
396 00:20:00,280 00:20:01,560 (DRAWS BREATH) (DRAWS BREATH)
397 00:20:06,480 00:20:08,560 MAEVE O'MEARA: It's the final competition night of Greek week. MAEVE O'MEARA: It's the final competition night of Greek week.
398 00:20:08,760 00:20:11,720 Peter and Sophia, our last home cooks standing, Peter and Sophia, our last home cooks standing,
399 00:20:11,920 00:20:16,160 have been battling Alpha restaurant executive chef Peter Conistis. have been battling Alpha restaurant executive chef Peter Conistis.
400 00:20:16,360 00:20:18,440 Mark is about to deliver his verdict Mark is about to deliver his verdict
401 00:20:18,640 00:20:21,200 on which moussaka was his favourite dish. on which moussaka was his favourite dish.
402 00:20:21,400 00:20:23,160 DAN HONG: Well, what a week it's been. DAN HONG: Well, what a week it's been.
403 00:20:23,360 00:20:25,960 And I've got to say, you guys conquered the kitchen And I've got to say, you guys conquered the kitchen
404 00:20:26,160 00:20:29,960 just like Alexander the Great conquered half the known world. just like Alexander the Great conquered half the known world.
405 00:20:30,160 00:20:31,600 It's been an awesome week. It's been an awesome week.
406 00:20:31,800 00:20:34,120 We've laughed. We've danced. We've laughed. We've danced.
407 00:20:34,320 00:20:37,120 What we haven't done is smash plates. (LAUGHS) What we haven't done is smash plates. (LAUGHS)
408 00:20:37,320 00:20:39,320 Let's do it. (LAUGHTER) Let's do it. (LAUGHTER)
409 00:20:39,520 00:20:41,680 MELISSA LEONG: Congratulations, Sophia and Pete. MELISSA LEONG: Congratulations, Sophia and Pete.
410 00:20:41,880 00:20:46,520 This is very, very special for us, having two home cooks in the final. This is very, very special for us, having two home cooks in the final.
411 00:20:47,840 00:20:49,720 Pete, how are you feeling? Pete, how are you feeling?
412 00:20:49,920 00:20:51,080 PETE: Unsure at this point. PETE: Unsure at this point.
413 00:20:51,280 00:20:53,400 Some pretty neat food up there so... Some pretty neat food up there so...
414 00:20:53,600 00:20:55,200 We have to wait. We have to wait.
415 00:20:55,400 00:20:58,240 Do you think you could have a win over the other Peter? Do you think you could have a win over the other Peter?
416 00:20:58,440 00:21:00,320 The executive chef of Alpha? The executive chef of Alpha?
417 00:21:00,520 00:21:01,800 I'd like to think so. I'd like to think so.
418 00:21:02,000 00:21:05,320 I haven't tasted his dish but, ah, I'd like to think mine's up there. I haven't tasted his dish but, ah, I'd like to think mine's up there.
419 00:21:05,520 00:21:07,560 Sophia... Sophia...
420 00:21:07,760 00:21:08,760 ..how are you feeling? ..how are you feeling?
421 00:21:08,960 00:21:11,520 I'm feeling very happy with my efforts I'm feeling very happy with my efforts
422 00:21:11,720 00:21:13,840 and look forward to the results. and look forward to the results.
423 00:21:14,920 00:21:18,680 Executive chef Peter, how did you go this evening? Executive chef Peter, how did you go this evening?
424 00:21:18,880 00:21:20,880 I'm proud of what I put up tonight. I'm proud of what I put up tonight.
425 00:21:21,080 00:21:22,960 But I was really proud of my two competitors. But I was really proud of my two competitors.
426 00:21:23,160 00:21:24,720 They were strong. They did great dishes. They were strong. They did great dishes.
427 00:21:24,920 00:21:27,480 They're all very individual in their takes on Greek food They're all very individual in their takes on Greek food
428 00:21:27,680 00:21:28,640 and it looked amazing. and it looked amazing.
429 00:21:28,840 00:21:30,640 So it was a good night. So it was a good night.
430 00:21:30,840 00:21:32,840 How much would you like a restaurant win tonight? How much would you like a restaurant win tonight?
431 00:21:33,040 00:21:34,560 I wouldn't mind a restaurant win tonight. I wouldn't mind a restaurant win tonight.
432 00:21:34,760 00:21:36,960 It'd be a nice way to end the week. It'd be a nice way to end the week.
433 00:21:38,160 00:21:42,800 Mark, what was your favourite plate on the pass? Mark, what was your favourite plate on the pass?
434 00:21:43,000 00:21:44,800 I really enjoyed them all... I really enjoyed them all...
435 00:21:46,360 00:21:48,600 ..and you've really done my head in. ..and you've really done my head in.
436 00:21:48,800 00:21:50,880 The best plate on the pass is... The best plate on the pass is...
437 00:21:56,880 00:21:59,200 ..the whole eggplant, lamb neck moussaka. ..the whole eggplant, lamb neck moussaka.
438 00:22:06,040 00:22:08,000 PETER: Well done, mate. Well done. Good work. PETER: Well done, mate. Well done. Good work.
439 00:22:08,200 00:22:09,480 That was me! That was me!
440 00:22:09,680 00:22:11,000 Look, lovely. Thank you. Look, lovely. Thank you.
441 00:22:11,200 00:22:13,480 How are you feeling? Happy, relieved. How are you feeling? Happy, relieved.
442 00:22:13,680 00:22:15,880 I can walk back into the restaurant now. I'm OK. I can walk back into the restaurant now. I'm OK.
443 00:22:16,080 00:22:18,560 (LAUGHTER) (LAUGHTER)
444 00:22:18,760 00:22:22,040 Look, what a great take on a moussaka. Look, what a great take on a moussaka.
445 00:22:22,240 00:22:24,320 Really, that lamb was just beautiful. Really, that lamb was just beautiful.
446 00:22:24,520 00:22:27,760 And the flavours in yours was deep, rich. And the flavours in yours was deep, rich.
447 00:22:27,960 00:22:29,680 And the creamed ricotta. And the creamed ricotta.
448 00:22:29,880 00:22:32,320 Well done. Thank you. Well done. Thank you.
449 00:22:32,520 00:22:34,920 Well, congratulations, Sophia and Peter, Well, congratulations, Sophia and Peter,
450 00:22:35,120 00:22:37,480 for both making it into the final. for both making it into the final.
451 00:22:37,680 00:22:41,400 And you are really flying the flag for home cooks around Australia. And you are really flying the flag for home cooks around Australia.
452 00:22:41,600 00:22:44,720 You guys have done an amazing job all week. You guys have done an amazing job all week.
453 00:22:46,240 00:22:49,400 And congratulations to restaurant Alpha And congratulations to restaurant Alpha
454 00:22:49,600 00:22:52,080 and executive chef Peter Conistis. and executive chef Peter Conistis.
455 00:22:52,280 00:22:53,560 You got best plate on the pass You got best plate on the pass
456 00:22:53,760 00:22:56,800 and it's a true celebration of Greece. and it's a true celebration of Greece.
457 00:23:04,120 00:23:05,480 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
458 00:23:05,680 00:23:06,960 Oh, wow! Oh, wow!
459 00:23:07,160 00:23:09,320 ..join me on a journey through Alpha's menu ..join me on a journey through Alpha's menu
460 00:23:09,520 00:23:12,880 to learn how they capture the essence of flavoursome Greek cuisine. to learn how they capture the essence of flavoursome Greek cuisine.
461 00:23:13,080 00:23:16,520 What Peter creates makes you feel like you're travelling every day. What Peter creates makes you feel like you're travelling every day.
462 00:23:16,720 00:23:17,920 That's an explosion of flavour. That's an explosion of flavour.
463 00:23:18,120 00:23:21,320 MAN: Everything's better with fetta. My mouth just went to Greece! MAN: Everything's better with fetta. My mouth just went to Greece!