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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! |