# Start End Original Translated
1 00:00:01,040 00:00:03,320 MAEVE O'MEARA: This week The Chefs' Line is celebrating MAEVE O'MEARA: This week The Chefs' Line is celebrating
2 00:00:03,520 00:00:06,440 the culinary history of an ancient civilisation. the culinary history of an ancient civilisation.
3 00:00:06,640 00:00:07,880 It's Greek cuisine. It's Greek cuisine.
4 00:00:08,080 00:00:08,880 Let's cook! Let's cook!
5 00:00:09,080 00:00:12,120 MARK OLIVE: Don't smash the plates, we're on a budget. MARK OLIVE: Don't smash the plates, we're on a budget.
6 00:00:12,320 00:00:15,880 Four home cooks drew on their heritage and knowledge of Greek food Four home cooks drew on their heritage and knowledge of Greek food
7 00:00:16,120 00:00:20,480 in battles that highlighted the breadth of this great Mediterranean cuisine. in battles that highlighted the breadth of this great Mediterranean cuisine.
8 00:00:20,680 00:00:22,120 Classico. Huh? Classico. Huh?
9 00:00:22,320 00:00:23,320 Moussaka. Moussaka.
10 00:00:23,520 00:00:26,840 Some real reinvention on this ancient dish. Some real reinvention on this ancient dish.
11 00:00:27,040 00:00:28,040 Beautiful. Beautiful.
12 00:00:28,240 00:00:30,480 Tonight I meet the team which has created a menu Tonight I meet the team which has created a menu
13 00:00:30,680 00:00:33,640 that enhances traditional Greek flavours... that enhances traditional Greek flavours...
14 00:00:33,840 00:00:36,280 My mouth's just gone to Greece and I'm so, so happy. My mouth's just gone to Greece and I'm so, so happy.
15 00:00:36,480 00:00:40,560 ..and presents this simple yet elegant cuisine in a whole new light. ..and presents this simple yet elegant cuisine in a whole new light.
16 00:00:40,760 00:00:43,880 It's very inventive, very clever, very new, It's very inventive, very clever, very new,
17 00:00:44,080 00:00:46,320 and incredibly delicious. and incredibly delicious.
18 00:00:46,520 00:00:48,560 I'm in Sydney to celebrate modern Greek cuisine I'm in Sydney to celebrate modern Greek cuisine
19 00:00:48,760 00:00:50,680 and the chefs that cook it. and the chefs that cook it.
20 00:00:50,880 00:00:53,640 Everything is better with fetta. Absolutely. Everything is better with fetta. Absolutely.
21 00:00:59,760 00:01:03,240 The world's first cookbook was written by a Greek food lover The world's first cookbook was written by a Greek food lover
22 00:01:03,440 00:01:05,240 in 350 BC, in 350 BC,
23 00:01:05,440 00:01:09,640 an indication of how food was so important in ancient Greece. an indication of how food was so important in ancient Greece.
24 00:01:09,840 00:01:11,400 Today in Australia, there's one man Today in Australia, there's one man
25 00:01:11,600 00:01:14,560 credited with pioneering modern Greek cuisine - credited with pioneering modern Greek cuisine -
26 00:01:14,760 00:01:18,800 chef Peter Conistis, who's cleverly reimagined classic dishes. chef Peter Conistis, who's cleverly reimagined classic dishes.
27 00:01:19,000 00:01:21,360 The result is pure delight. The result is pure delight.
28 00:01:21,560 00:01:23,520 Welcome to Alpha. Welcome to Alpha.
29 00:01:23,720 00:01:26,200 Peter's dishes are truly inventive Peter's dishes are truly inventive
30 00:01:26,400 00:01:29,160 while drawing on the flavours he knows so well. while drawing on the flavours he knows so well.
31 00:01:29,360 00:01:32,240 The warmth and generosity of Greek hospitality The warmth and generosity of Greek hospitality
32 00:01:32,440 00:01:34,240 is very much a part of this restaurant. is very much a part of this restaurant.
33 00:01:34,440 00:01:36,800 I want it to be a restaurant where you felt like you were at home, I want it to be a restaurant where you felt like you were at home,
34 00:01:37,000 00:01:38,280 you're at my home you're at my home
35 00:01:38,480 00:01:41,280 so that was what I tried to represent here with the food, so that was what I tried to represent here with the food,
36 00:01:41,480 00:01:44,240 the service, the feel, I wanted it to feel inviting. the service, the feel, I wanted it to feel inviting.
37 00:01:44,440 00:01:48,040 At Alpha, he showcases the regional Greek dishes of his childhood, At Alpha, he showcases the regional Greek dishes of his childhood,
38 00:01:48,240 00:01:49,880 served with a modern twist. served with a modern twist.
39 00:01:50,080 00:01:53,080 The father of modern Greek cuisine. The father of modern Greek cuisine.
40 00:01:53,280 00:01:54,440 Mm-hm. Mm-hm.
41 00:01:54,640 00:01:56,720 That's a good title, isn't it? It is, it's not bad. That's a good title, isn't it? It is, it's not bad.
42 00:01:56,920 00:01:59,120 Yeah, so tell me how that's come about. Yeah, so tell me how that's come about.
43 00:01:59,320 00:02:03,640 I woke up one day and decided that I wanted to cook for a living. I woke up one day and decided that I wanted to cook for a living.
44 00:02:03,840 00:02:05,400 I decided if I was gonna do this, I decided if I was gonna do this,
45 00:02:05,600 00:02:09,240 I'd have to cook Greek food my way, I'd have to cook Greek food my way,
46 00:02:09,440 00:02:12,280 in the start, at least, where I could not be compared to somebody in the start, at least, where I could not be compared to somebody
47 00:02:12,480 00:02:15,720 because, you know, I didn't have that background in cooking, because, you know, I didn't have that background in cooking,
48 00:02:15,920 00:02:18,560 so I decided to create a cuisine on top of opening a restaurant, so I decided to create a cuisine on top of opening a restaurant,
49 00:02:18,760 00:02:20,200 thus modern Greek was born. thus modern Greek was born.
50 00:02:20,400 00:02:24,120 What misconceptions do you think people have about Greek food? What misconceptions do you think people have about Greek food?
51 00:02:24,320 00:02:25,880 That we... That we...
52 00:02:26,080 00:02:27,400 ..only eat lamb? ..only eat lamb?
53 00:02:27,600 00:02:31,000 I don't think the misconceptions are as strong now as they were years ago I don't think the misconceptions are as strong now as they were years ago
54 00:02:31,200 00:02:33,280 'cause we have some amazing Greek chefs in this country, 'cause we have some amazing Greek chefs in this country,
55 00:02:33,480 00:02:36,280 um... but it's nice to actually showcase um... but it's nice to actually showcase
56 00:02:36,480 00:02:38,960 what the cuisine is all about, especially my cuisine. what the cuisine is all about, especially my cuisine.
57 00:02:39,160 00:02:43,320 And how elegant and delicate and varied it can be. And how elegant and delicate and varied it can be.
58 00:02:43,520 00:02:44,560 Absolutely. Absolutely.
59 00:02:44,760 00:02:46,800 I retain that respect for the classic Greek dishes, I retain that respect for the classic Greek dishes,
60 00:02:47,000 00:02:49,160 incorporating a lot of those elements, those flavours, incorporating a lot of those elements, those flavours,
61 00:02:49,360 00:02:51,360 techniques, but just taking them a step further, techniques, but just taking them a step further,
62 00:02:51,560 00:02:53,120 the style of food that I want to eat the style of food that I want to eat
63 00:02:53,320 00:02:55,000 in relation to Greek food these days. in relation to Greek food these days.
64 00:02:55,200 00:02:56,920 Thank you, Peter. Shall we go and meet the team? Thank you, Peter. Shall we go and meet the team?
65 00:02:57,120 00:02:58,000 Absolutely. Absolutely.
66 00:02:58,200 00:02:59,760 The youngest member of Peter's chefs' line The youngest member of Peter's chefs' line
67 00:02:59,960 00:03:02,440 is 19-year-old apprentice Matthew. is 19-year-old apprentice Matthew.
68 00:03:02,640 00:03:05,440 He's a gun, I mean, he's never cooked Greek food, He's a gun, I mean, he's never cooked Greek food,
69 00:03:05,640 00:03:08,560 uh... but for me, I never take on a chef uh... but for me, I never take on a chef
70 00:03:08,760 00:03:11,160 just because they've cooked Greek, I mean, that's not it, just because they've cooked Greek, I mean, that's not it,
71 00:03:11,360 00:03:12,720 I want them to be part of the team, I want them to be part of the team,
72 00:03:12,920 00:03:14,880 if I can see that drive and that hunger in their eyes. if I can see that drive and that hunger in their eyes.
73 00:03:15,080 00:03:18,280 I see it with Matt, I know this boy has got a great future ahead of him. I see it with Matt, I know this boy has got a great future ahead of him.
74 00:03:18,480 00:03:22,600 Matthew's love of food began when he was working in his family's business. Matthew's love of food began when he was working in his family's business.
75 00:03:22,800 00:03:25,800 I started cooking by baking at my uncle's cake shop I started cooking by baking at my uncle's cake shop
76 00:03:26,000 00:03:32,120 and from there I started a in-school apprenticeship and now I'm at Alpha. and from there I started a in-school apprenticeship and now I'm at Alpha.
77 00:03:32,320 00:03:34,680 This week Matthew was the first chef off the line This week Matthew was the first chef off the line
78 00:03:34,880 00:03:37,880 to cook his version of the Greek favourite dolmades, to cook his version of the Greek favourite dolmades,
79 00:03:38,080 00:03:39,320 or stuffed vine leaves. or stuffed vine leaves.
80 00:03:39,520 00:03:41,120 But head chef Peter couldn't help But head chef Peter couldn't help
81 00:03:41,320 00:03:43,560 but to try and give Matthew a helping hand. but to try and give Matthew a helping hand.
82 00:03:43,760 00:03:45,280 What I want you to do is get that... What I want you to do is get that...
83 00:03:45,480 00:03:47,400 DAN HONG: No touching, Peter. I'm not, I'm pointing. DAN HONG: No touching, Peter. I'm not, I'm pointing.
84 00:03:47,600 00:03:48,880 No touching! Not touching. No touching! Not touching.
85 00:03:49,080 00:03:51,680 Get that chopped up and get it all into a bowl with your currants. Get that chopped up and get it all into a bowl with your currants.
86 00:03:51,880 00:03:53,080 (SIGHS) (SIGHS)
87 00:03:53,280 00:03:56,320 Having Chef Peter come down next to my side was really intense. Having Chef Peter come down next to my side was really intense.
88 00:03:56,520 00:03:59,240 It was a good learning experience, I love learning from Chef Peter, It was a good learning experience, I love learning from Chef Peter,
89 00:03:59,440 00:04:00,920 but it is scary. but it is scary.
90 00:04:01,120 00:04:03,560 But Peter was soon chased out of the kitchen. But Peter was soon chased out of the kitchen.
91 00:04:03,760 00:04:06,080 You seem worried? I mean, you're here, you're right here! You seem worried? I mean, you're here, you're right here!
92 00:04:06,280 00:04:08,440 You know? This is... No, not worried. Just... You know? This is... No, not worried. Just...
93 00:04:08,640 00:04:10,280 Well, you should be sitting up the back there. Well, you should be sitting up the back there.
94 00:04:10,480 00:04:12,440 Fine. Matt, are you OK? I'm all good, Chef, thank you. Fine. Matt, are you OK? I'm all good, Chef, thank you.
95 00:04:12,640 00:04:14,120 Left to his own devices, Left to his own devices,
96 00:04:14,320 00:04:16,560 Matthew delivered a dish direct from Alpha's menu Matthew delivered a dish direct from Alpha's menu
97 00:04:16,760 00:04:18,360 that was full of flavour. that was full of flavour.
98 00:04:18,560 00:04:21,720 MELISSA LEONG: Wow, there's so much colour and texture going on. MELISSA LEONG: Wow, there's so much colour and texture going on.
99 00:04:21,920 00:04:24,840 The flavour of the dolmades themselves, delicious. The flavour of the dolmades themselves, delicious.
100 00:04:25,040 00:04:27,880 But home cook Maria pipped Matthew at the post. But home cook Maria pipped Matthew at the post.
101 00:04:28,080 00:04:30,320 Pork and beef dolmades with tzatziki. Pork and beef dolmades with tzatziki.
102 00:04:30,520 00:04:33,920 Elated! I really didn't think that was gonna happen. Elated! I really didn't think that was gonna happen.
103 00:04:34,120 00:04:37,000 Today Matthew is cooking one of Peter's inventions - Today Matthew is cooking one of Peter's inventions -
104 00:04:37,200 00:04:39,960 a take on a classic Greek indulgence. a take on a classic Greek indulgence.
105 00:04:40,160 00:04:42,880 Today, I'm making fetta-stuffed pickled peppers Today, I'm making fetta-stuffed pickled peppers
106 00:04:43,080 00:04:46,080 with a loukoumades batter and a honey-and-lemon dressing. with a loukoumades batter and a honey-and-lemon dressing.
107 00:04:46,280 00:04:47,760 That sounds absolutely delicious. That sounds absolutely delicious.
108 00:04:47,960 00:04:51,240 Loukoumades are sweet doughnut balls coated in honey. Loukoumades are sweet doughnut balls coated in honey.
109 00:04:51,440 00:04:56,200 Peter reimagined them late one night to create this new savoury appetiser. Peter reimagined them late one night to create this new savoury appetiser.
110 00:04:56,400 00:04:58,760 I was able to take pickled chilli peppers, stuff them with fetta I was able to take pickled chilli peppers, stuff them with fetta
111 00:04:58,960 00:05:01,840 and then, you know, fry them in the loukoumades batter and then, you know, fry them in the loukoumades batter
112 00:05:02,040 00:05:05,560 and then finish them with a sort of, a syrup of the honey and lemon and then finish them with a sort of, a syrup of the honey and lemon
113 00:05:05,760 00:05:09,360 and make what is essentially a dessert into an entree. and make what is essentially a dessert into an entree.
114 00:05:09,560 00:05:11,320 So these are the pickled peppers So these are the pickled peppers
115 00:05:11,520 00:05:14,240 and into here, you're popping some fetta cheese and into here, you're popping some fetta cheese
116 00:05:14,440 00:05:17,120 which will melt as you cook it? which will melt as you cook it?
117 00:05:17,320 00:05:18,640 Ah, yeah. It's delicious. Ah, yeah. It's delicious.
118 00:05:18,840 00:05:21,120 The pickled peppers, I know from having on tables The pickled peppers, I know from having on tables
119 00:05:21,320 00:05:23,120 when you have mezedes. when you have mezedes.
120 00:05:23,320 00:05:24,960 Yes, they come, um, straight from Greece, Yes, they come, um, straight from Greece,
121 00:05:25,160 00:05:26,520 they are in a brine. they are in a brine.
122 00:05:26,720 00:05:29,640 To be able to fry these, they're quite damp, aren't they? To be able to fry these, they're quite damp, aren't they?
123 00:05:29,840 00:05:31,160 So do you have to dry them off? Or... So do you have to dry them off? Or...
124 00:05:31,360 00:05:34,960 No, we don't dry them off, but we do cover them in cornflour No, we don't dry them off, but we do cover them in cornflour
125 00:05:35,160 00:05:37,840 just so it helps the pastry grip onto the pepper. just so it helps the pastry grip onto the pepper.
126 00:05:38,040 00:05:39,400 Once coated in cornflour, Once coated in cornflour,
127 00:05:39,600 00:05:41,880 the next step is to cover in the loukoumades batter the next step is to cover in the loukoumades batter
128 00:05:42,080 00:05:43,520 and deep-fry. and deep-fry.
129 00:05:43,720 00:05:46,080 In the batter we've got flour, sugar, baker's yeast, In the batter we've got flour, sugar, baker's yeast,
130 00:05:46,280 00:05:47,560 mastic and we've got ouzo. mastic and we've got ouzo.
131 00:05:47,760 00:05:49,600 Oh, that sounds delicious. Yeah. Oh, that sounds delicious. Yeah.
132 00:05:49,800 00:05:52,280 You sort of introduce it to the oil. Yeah. You sort of introduce it to the oil. Yeah.
133 00:05:52,480 00:05:54,080 So when you see them start to colour, So when you see them start to colour,
134 00:05:54,280 00:05:56,040 you're gonna have to just flip them over, you're gonna have to just flip them over,
135 00:05:56,240 00:05:58,160 just with a slotted spoon or a pair of tongs. just with a slotted spoon or a pair of tongs.
136 00:05:58,360 00:06:01,320 Once evenly cooked, it's out of the fryer to drain. Once evenly cooked, it's out of the fryer to drain.
137 00:06:01,520 00:06:05,440 The final stage is to combine classic Greek thyme honey The final stage is to combine classic Greek thyme honey
138 00:06:05,640 00:06:08,720 with both lemon and verjuice and dried oregano with both lemon and verjuice and dried oregano
139 00:06:08,920 00:06:11,240 to create the sweet and sour glaze. to create the sweet and sour glaze.
140 00:06:11,440 00:06:13,320 Even though you've got a sweetish batter, Even though you've got a sweetish batter,
141 00:06:13,520 00:06:14,640 this is a savoury dish, isn't it? this is a savoury dish, isn't it?
142 00:06:14,840 00:06:17,760 It is. Yes. So, you do need to add salt. Bunch of parsley. It is. Yes. So, you do need to add salt. Bunch of parsley.
143 00:06:17,960 00:06:20,960 Matthew then coats the warm loukoumades in the syrup. Matthew then coats the warm loukoumades in the syrup.
144 00:06:21,160 00:06:23,040 So, this would be served straightaway, would it? So, this would be served straightaway, would it?
145 00:06:23,240 00:06:25,360 Yes, hot. They're served hot. Mmm. Yes, hot. They're served hot. Mmm.
146 00:06:25,560 00:06:26,960 Give it a quick toss. Give it a quick toss.
147 00:06:27,160 00:06:29,880 OK, so we've got our peppers, coated in the dressing. OK, so we've got our peppers, coated in the dressing.
148 00:06:30,080 00:06:32,000 So, I'm guessing you've probably learned So, I'm guessing you've probably learned
149 00:06:32,200 00:06:33,480 quite a lot about presentation? quite a lot about presentation?
150 00:06:33,680 00:06:36,520 I love Chef Peter's plating, simple but it looks awesome. I love Chef Peter's plating, simple but it looks awesome.
151 00:06:36,720 00:06:38,640 Micro parsley?! Yes. Micro parsley?! Yes.
152 00:06:38,840 00:06:40,960 Hey! That is a dish of great beauty. Hey! That is a dish of great beauty.
153 00:06:41,160 00:06:42,440 And we're done. And we're done.
154 00:06:42,640 00:06:46,400 This is the fetta-stuffed pickled peppers in our loukoumades batter This is the fetta-stuffed pickled peppers in our loukoumades batter
155 00:06:46,600 00:06:48,040 with a honey-and-lemon dressing. with a honey-and-lemon dressing.
156 00:06:48,240 00:06:50,320 Shall we try it? Of course. Shall we try it? Of course.
157 00:06:50,520 00:06:51,800 Very lovely. Very lovely.
158 00:06:54,200 00:06:55,640 Mmm. Mmm.
159 00:06:55,840 00:06:57,480 Oh... Oh...
160 00:06:57,680 00:06:59,120 ..wow! ..wow!
161 00:07:01,520 00:07:04,760 I love the crazy inventiveness of this with that molten cheese I love the crazy inventiveness of this with that molten cheese
162 00:07:04,960 00:07:08,960 and beautiful sweet hot pepper and the batter and... and beautiful sweet hot pepper and the batter and...
163 00:07:09,160 00:07:10,840 Dressing complements it really well, as well. Dressing complements it really well, as well.
164 00:07:11,040 00:07:12,720 The dressing is great. The dressing is great.
165 00:07:12,920 00:07:15,160 But it's one of those so-crazy-it-might-just-work But it's one of those so-crazy-it-might-just-work
166 00:07:15,360 00:07:16,640 and, gee, doesn't it work? and, gee, doesn't it work?
167 00:07:16,840 00:07:18,760 Very good. Thank you so much. Very good. Thank you so much.
168 00:07:18,960 00:07:21,000 Thank you. You're a genius. Thank you. You're a genius.
169 00:07:22,880 00:07:25,920 Coming up, an exceptional lobster and cheese tart. Coming up, an exceptional lobster and cheese tart.
170 00:07:26,120 00:07:27,440 Oh, wow! Oh, wow!
171 00:07:32,800 00:07:36,880 When Greeks taste something delicious they say "yasta heriastas", When Greeks taste something delicious they say "yasta heriastas",
172 00:07:37,080 00:07:39,360 which translates to "I kiss your hands", which translates to "I kiss your hands",
173 00:07:39,560 00:07:41,280 celebrating the skill of the chef. celebrating the skill of the chef.
174 00:07:41,480 00:07:45,120 Executive chef Peter Conistis celebrates his Greek heritage Executive chef Peter Conistis celebrates his Greek heritage
175 00:07:45,320 00:07:46,840 at every opportunity. at every opportunity.
176 00:07:47,040 00:07:49,480 The essence in Greek food, the way Mum described it, The essence in Greek food, the way Mum described it,
177 00:07:49,680 00:07:52,400 you want people to love what you're feeding them. you want people to love what you're feeding them.
178 00:07:52,600 00:07:54,480 You want the love that you've got in the cooking You want the love that you've got in the cooking
179 00:07:54,680 00:07:56,320 to represent it in the food you cook. to represent it in the food you cook.
180 00:07:56,520 00:07:58,600 Um, keep it pure, keep it simple, keep it honest. Um, keep it pure, keep it simple, keep it honest.
181 00:07:58,800 00:08:00,320 But for Peter there's no limits But for Peter there's no limits
182 00:08:00,520 00:08:03,080 when it comes to the reinvention of a classic. when it comes to the reinvention of a classic.
183 00:08:04,160 00:08:06,960 So, what was your first dish that you reimagined? So, what was your first dish that you reimagined?
184 00:08:08,560 00:08:09,840 I... The moussaka. I... The moussaka.
185 00:08:10,040 00:08:12,760 My moussaka eggplant, scallops, taramasalata. My moussaka eggplant, scallops, taramasalata.
186 00:08:12,960 00:08:16,040 Traditionally, it's like layers of eggplant and braised lamb Traditionally, it's like layers of eggplant and braised lamb
187 00:08:16,240 00:08:19,040 with bechamel topping, well, this is slightly different, with bechamel topping, well, this is slightly different,
188 00:08:19,240 00:08:21,880 it was discs of eggplant that are fried golden, it was discs of eggplant that are fried golden,
189 00:08:22,080 00:08:24,320 then are laid with a white roe taramasalata, then are laid with a white roe taramasalata,
190 00:08:24,520 00:08:26,400 seared sea scallops, roasted peppers seared sea scallops, roasted peppers
191 00:08:26,600 00:08:28,200 and then topped with a tomato fennel salad, and then topped with a tomato fennel salad,
192 00:08:28,400 00:08:30,760 which, to this day, is still very popular. which, to this day, is still very popular.
193 00:08:32,240 00:08:33,800 This week in the Chefs' Line kitchen, This week in the Chefs' Line kitchen,
194 00:08:34,000 00:08:36,440 he was up against home cooks Sophia and Pete... he was up against home cooks Sophia and Pete...
195 00:08:36,640 00:08:38,960 How's your bechamel? PETE: Bechamel is about done. How's your bechamel? PETE: Bechamel is about done.
196 00:08:39,160 00:08:42,520 ..as they cooked their traditional versions of moussaka. ..as they cooked their traditional versions of moussaka.
197 00:08:45,960 00:08:47,560 But in the spirit of innovation, But in the spirit of innovation,
198 00:08:47,760 00:08:50,840 Peter couldn't help but put his spin on the final dish. Peter couldn't help but put his spin on the final dish.
199 00:08:51,040 00:08:52,760 Oh, Mark might not like it, who knows? Oh, Mark might not like it, who knows?
200 00:08:52,960 00:08:55,280 He might not like something as amazing as my moussaka. He might not like something as amazing as my moussaka.
201 00:08:55,480 00:08:57,120 And his gamble paid off. And his gamble paid off.
202 00:08:57,320 00:09:00,080 This is very heartening, it's warm, it's bracing. This is very heartening, it's warm, it's bracing.
203 00:09:00,280 00:09:02,480 My mouth is just... (SIGHS) My mouth is just... (SIGHS)
204 00:09:04,080 00:09:07,480 Today, Peter is cooking a dish that celebrates two Greek flavours Today, Peter is cooking a dish that celebrates two Greek flavours
205 00:09:07,680 00:09:10,840 that aren't necessarily thought of as a classic pairing. that aren't necessarily thought of as a classic pairing.
206 00:09:11,040 00:09:13,320 I know a lot of people say cheese and seafood don't work I know a lot of people say cheese and seafood don't work
207 00:09:13,520 00:09:15,200 but it does for me, it always has, but it does for me, it always has,
208 00:09:15,400 00:09:19,360 um, so I'm starting off with a baked lobster and haloumi tart. um, so I'm starting off with a baked lobster and haloumi tart.
209 00:09:19,560 00:09:22,360 Oh! What a beautiful combination of flavours. Oh! What a beautiful combination of flavours.
210 00:09:22,560 00:09:26,280 A signature dish in Greece is mussels and prawn saganaki. A signature dish in Greece is mussels and prawn saganaki.
211 00:09:26,480 00:09:29,320 It's pretty much prawns and mussels cooked in tomato sauce and fetta. It's pretty much prawns and mussels cooked in tomato sauce and fetta.
212 00:09:29,520 00:09:31,880 I mean, millions of Greeks have loved it I mean, millions of Greeks have loved it
213 00:09:32,080 00:09:34,360 and people who've gone to Greece have, so it's always worked. and people who've gone to Greece have, so it's always worked.
214 00:09:34,560 00:09:36,840 I've never had a problem with seafood and cheese I've never had a problem with seafood and cheese
215 00:09:37,040 00:09:39,520 if it's done well, and I believe it has in this dish. if it's done well, and I believe it has in this dish.
216 00:09:39,720 00:09:41,400 So, what are you gonna do with these? So, what are you gonna do with these?
217 00:09:41,600 00:09:43,200 We're gonna butter poach them. We're gonna butter poach them.
218 00:09:43,400 00:09:45,640 Not very Greek but very nice with the lobster. Not very Greek but very nice with the lobster.
219 00:09:45,840 00:09:48,760 So, in here we've just got some butter and a bit of verjuice So, in here we've just got some butter and a bit of verjuice
220 00:09:48,960 00:09:50,720 and a little bit of lemon peel. and a little bit of lemon peel.
221 00:09:50,920 00:09:54,400 So, how long do they cook for? They take nine minutes. So, how long do they cook for? They take nine minutes.
222 00:09:54,600 00:09:57,720 So, what we... what we do with these, we just start them off here So, what we... what we do with these, we just start them off here
223 00:09:57,920 00:10:01,160 and then we put them in a very low oven, about 120, and then we put them in a very low oven, about 120,
224 00:10:01,360 00:10:02,760 just so they cook very slowly. just so they cook very slowly.
225 00:10:04,600 00:10:07,720 Next, Peter lines his pastry tin with filo pastry. Next, Peter lines his pastry tin with filo pastry.
226 00:10:07,920 00:10:10,240 So, this is a fine filo pastry? It is, yeah. So, this is a fine filo pastry? It is, yeah.
227 00:10:10,440 00:10:12,520 Made in the restaurant. Made in the restaurant.
228 00:10:12,720 00:10:17,280 So, onto that, we have some caramelised leeks and onions So, onto that, we have some caramelised leeks and onions
229 00:10:17,480 00:10:19,000 to go on the base... Oh, divine. to go on the base... Oh, divine.
230 00:10:19,200 00:10:21,600 ..that have been poached in some olive oil and butter. ..that have been poached in some olive oil and butter.
231 00:10:21,800 00:10:23,240 So lobster tails are done. So lobster tails are done.
232 00:10:23,440 00:10:25,960 Alright, so we're gonna remove the meat from the lobster tail. Alright, so we're gonna remove the meat from the lobster tail.
233 00:10:26,160 00:10:29,440 Gee, this is a user-friendly crustacean, isn't it? Gee, this is a user-friendly crustacean, isn't it?
234 00:10:29,680 00:10:31,240 It is. Like, you get so much meat out of it. It is. Like, you get so much meat out of it.
235 00:10:31,440 00:10:33,720 Oh, absolutely. We're gonna add some lobster meat. Oh, absolutely. We're gonna add some lobster meat.
236 00:10:33,920 00:10:36,280 It's just translucent because it is gonna cook again. It's just translucent because it is gonna cook again.
237 00:10:36,480 00:10:38,520 Mmm. That is so delicious. Mmm. That is so delicious.
238 00:10:38,720 00:10:41,640 And then we put some lobster on top of the tart, once it comes out, And then we put some lobster on top of the tart, once it comes out,
239 00:10:41,840 00:10:43,760 just so people know there is lobster in there. just so people know there is lobster in there.
240 00:10:43,960 00:10:46,320 And that actually is the spirit of Greek cooking, isn't it? And that actually is the spirit of Greek cooking, isn't it?
241 00:10:46,520 00:10:48,680 It's generosity, you're not gonna be mingy. It's generosity, you're not gonna be mingy.
242 00:10:48,880 00:10:50,320 No, more is more. More is more! No, more is more. More is more!
243 00:10:50,520 00:10:51,800 Yep. Love it. Yep. Love it.
244 00:10:52,000 00:10:53,440 Yep. And this, what is this? Yep. And this, what is this?
245 00:10:53,640 00:10:54,800 This is our haloumi base. This is our haloumi base.
246 00:10:55,000 00:10:58,080 It's a combination of haloumi, a little bit of manouri, It's a combination of haloumi, a little bit of manouri,
247 00:10:58,280 00:11:01,960 it's a cross between fetta and ricotta, lots of egg yolks, cream, it's a cross between fetta and ricotta, lots of egg yolks, cream,
248 00:11:02,160 00:11:05,600 parsley, fresh mint, dried wild mint parsley, fresh mint, dried wild mint
249 00:11:05,800 00:11:07,960 and... some salt and pepper. and... some salt and pepper.
250 00:11:08,160 00:11:10,800 Very nice. So, we bake it for about 12 minutes. Very nice. So, we bake it for about 12 minutes.
251 00:11:11,000 00:11:13,920 While the tart is baking, we'll get onto grilling the pencil leeks. While the tart is baking, we'll get onto grilling the pencil leeks.
252 00:11:14,120 00:11:16,320 So, you grill these to bring out some sweetness? So, you grill these to bring out some sweetness?
253 00:11:16,520 00:11:19,080 Absolutely, and I actually love that char, though, Absolutely, and I actually love that char, though,
254 00:11:19,280 00:11:20,960 that slightly barbecued flavour that slightly barbecued flavour
255 00:11:21,160 00:11:23,240 'cause it almost invokes that feeling of... 'cause it almost invokes that feeling of...
256 00:11:23,440 00:11:26,160 ..eating seafood over a coal in Greece. ..eating seafood over a coal in Greece.
257 00:11:26,360 00:11:28,840 So, that tiny little element just adds another flavour. So, that tiny little element just adds another flavour.
258 00:11:29,040 00:11:30,520 Very nice. Yeah. Very nice. Yeah.
259 00:11:30,720 00:11:32,480 To finish, Peter layers the chargrilled leeks To finish, Peter layers the chargrilled leeks
260 00:11:32,680 00:11:34,200 and fresh dill salad. and fresh dill salad.
261 00:11:34,400 00:11:36,600 All that's left to do is taste. All that's left to do is taste.
262 00:11:36,800 00:11:39,080 Here we have our lobster and haloumi tartlet. Here we have our lobster and haloumi tartlet.
263 00:11:39,280 00:11:40,840 (BOTH SPEAK GREEK) (BOTH SPEAK GREEK)
264 00:11:45,480 00:11:46,840 Oh, wow! Oh, wow!
265 00:11:48,080 00:11:50,640 That's a seriously beautiful lobster. It is. That's a seriously beautiful lobster. It is.
266 00:11:50,840 00:11:52,800 And that... lovely haloumi. And that... lovely haloumi.
267 00:11:53,000 00:11:54,320 I think the saltiness in the haloumi I think the saltiness in the haloumi
268 00:11:54,520 00:11:57,000 actually brings out the sweetness in the lobster even more so. actually brings out the sweetness in the lobster even more so.
269 00:11:57,200 00:11:58,520 Genius. Thank you. Thank you. Genius. Thank you. Thank you.
270 00:11:58,720 00:11:59,840 Absolutely superb. Absolutely superb.
271 00:12:00,040 00:12:02,920 Coming up, sous-chef Natalie takes me back to Greece Coming up, sous-chef Natalie takes me back to Greece
272 00:12:03,120 00:12:05,280 with some of her favourite flavours. with some of her favourite flavours.
273 00:12:05,480 00:12:09,120 It feels like I'm back home and I'm cooking in my... in my place. It feels like I'm back home and I'm cooking in my... in my place.
274 00:12:14,600 00:12:18,160 Sydney restaurant Alpha is home to executive chef Peter Conistis Sydney restaurant Alpha is home to executive chef Peter Conistis
275 00:12:18,360 00:12:21,960 where he showcases traditional Greek recipes from his childhood, where he showcases traditional Greek recipes from his childhood,
276 00:12:22,160 00:12:24,080 served with a contemporary spin. served with a contemporary spin.
277 00:12:24,280 00:12:26,040 Peter, what gives you the edge Peter, what gives you the edge
278 00:12:26,240 00:12:29,040 is that you really are an alchemist of flavours. is that you really are an alchemist of flavours.
279 00:12:29,240 00:12:34,040 You think through and I know late night hours are spent testing things. You think through and I know late night hours are spent testing things.
280 00:12:34,240 00:12:36,440 How much thought goes into reimagining? How much thought goes into reimagining?
281 00:12:36,640 00:12:38,560 A lot, that complexity in my dishes, A lot, that complexity in my dishes,
282 00:12:38,760 00:12:41,480 even though I want them to be perceived as quite simplistic, even though I want them to be perceived as quite simplistic,
283 00:12:41,680 00:12:43,080 I love that complexity. I love that complexity.
284 00:12:43,280 00:12:45,120 I like people looking at something and going, "Oh," I like people looking at something and going, "Oh,"
285 00:12:45,320 00:12:47,880 and when they take a bite, being totally blown away by it. and when they take a bite, being totally blown away by it.
286 00:12:48,080 00:12:49,960 One of the chefs' line who assists Peter One of the chefs' line who assists Peter
287 00:12:50,160 00:12:52,720 in his modern interpretation of Greek flavours in his modern interpretation of Greek flavours
288 00:12:52,920 00:12:54,760 is station chef Natalie. is station chef Natalie.
289 00:12:54,960 00:12:57,320 I work in every place at Alpha, I work in every place at Alpha,
290 00:12:57,520 00:13:01,800 from main kitchen to the... down the mezze section. from main kitchen to the... down the mezze section.
291 00:13:02,000 00:13:03,440 Pastry as well. Pastry as well.
292 00:13:03,640 00:13:05,200 Cooking just makes me feel alive. Cooking just makes me feel alive.
293 00:13:05,400 00:13:07,000 From the island of Cephalonia, From the island of Cephalonia,
294 00:13:07,200 00:13:11,040 Natalie brings tradition and heritage to the Alpha kitchens. Natalie brings tradition and heritage to the Alpha kitchens.
295 00:13:11,240 00:13:13,360 I love the way she cooks, she loves my food. I love the way she cooks, she loves my food.
296 00:13:13,560 00:13:16,760 She respects it and cooks it the way that I want her to She respects it and cooks it the way that I want her to
297 00:13:16,960 00:13:18,240 and I love that about her. and I love that about her.
298 00:13:18,440 00:13:19,840 The day I met her was the day I said to her, The day I met her was the day I said to her,
299 00:13:20,040 00:13:21,320 "You need to be part of my team." "You need to be part of my team."
300 00:13:21,520 00:13:24,040 This week Natalie prepared twice-cooked octopus This week Natalie prepared twice-cooked octopus
301 00:13:24,240 00:13:25,600 against three home cooks. against three home cooks.
302 00:13:25,800 00:13:29,240 Natalie, do any of the home cooks have you worried tonight? Natalie, do any of the home cooks have you worried tonight?
303 00:13:29,440 00:13:31,040 No. No.
304 00:13:31,240 00:13:32,600 Cool under pressure, Cool under pressure,
305 00:13:32,800 00:13:37,280 Natalie proved why she's held in such high esteem by executive chef Peter. Natalie proved why she's held in such high esteem by executive chef Peter.
306 00:13:37,480 00:13:39,280 How much longer are you cooking it for, Natalie? How much longer are you cooking it for, Natalie?
307 00:13:39,480 00:13:41,200 Five, I will stop it. Sorry? Five, I will stop it. Sorry?
308 00:13:41,400 00:13:43,400 I'll stop it. I'll put it five more minutes. I'll stop it. I'll put it five more minutes.
309 00:13:43,600 00:13:45,160 But I'll stop it before. But I'll stop it before.
310 00:13:45,360 00:13:47,600 You can't stop it, you need to let it go through the whole... You can't stop it, you need to let it go through the whole...
311 00:13:47,800 00:13:50,040 No, no. I'll stop it. I can... No, no. I'll stop it. I can...
312 00:13:51,840 00:13:54,520 And Natalie proved her way was the right way And Natalie proved her way was the right way
313 00:13:54,720 00:13:57,880 as her version of twice-cooked octopus won the day. as her version of twice-cooked octopus won the day.
314 00:13:58,080 00:14:00,400 Oh! It's that good, is it, Mark? Oh! It's that good, is it, Mark?
315 00:14:01,840 00:14:04,680 It's great texture. That's what you want, you know? It's great texture. That's what you want, you know?
316 00:14:04,880 00:14:07,000 Today, Natalie is preparing Alpha's version Today, Natalie is preparing Alpha's version
317 00:14:07,200 00:14:11,280 of a watermelon and fetta salad that takes her back to her island home. of a watermelon and fetta salad that takes her back to her island home.
318 00:14:11,480 00:14:13,360 I grew up with those ingredients, I grew up with those ingredients,
319 00:14:13,560 00:14:15,160 so, um... so, um...
320 00:14:15,360 00:14:19,800 ..I'm so glad that we still using them and cook with those. ..I'm so glad that we still using them and cook with those.
321 00:14:20,000 00:14:21,480 It means a lot to me. It means a lot to me.
322 00:14:21,680 00:14:25,360 It feels like I'm back home and I'm cooking my... at my place. It feels like I'm back home and I'm cooking my... at my place.
323 00:14:25,560 00:14:28,080 So, with all of these beautiful ingredients, So, with all of these beautiful ingredients,
324 00:14:28,280 00:14:29,600 what are you gonna cook today? what are you gonna cook today?
325 00:14:29,800 00:14:33,320 So, today we're cooking, uh, mastic quail So, today we're cooking, uh, mastic quail
326 00:14:33,520 00:14:35,400 with a beautiful watermelon salad. with a beautiful watermelon salad.
327 00:14:35,600 00:14:38,080 Watermelon is a key ingredient in Greek cuisine. Watermelon is a key ingredient in Greek cuisine.
328 00:14:38,280 00:14:40,680 It's eaten on its own, served with lamb It's eaten on its own, served with lamb
329 00:14:40,880 00:14:43,320 and, of course, enjoyed most with fetta. and, of course, enjoyed most with fetta.
330 00:14:43,520 00:14:48,280 Oh, pomegranate seeds with a bit of, uh, liquid for extra flavour. Oh, pomegranate seeds with a bit of, uh, liquid for extra flavour.
331 00:14:48,480 00:14:51,080 So you put pomegranate molasses through that as well? So you put pomegranate molasses through that as well?
332 00:14:51,280 00:14:53,600 Exactly. Roast almonds. Exactly. Roast almonds.
333 00:14:53,800 00:14:55,960 So if you toast them up, they get really quite crispy. So if you toast them up, they get really quite crispy.
334 00:14:56,160 00:14:57,120 Exactly. Exactly.
335 00:14:57,320 00:14:58,840 Candied watermelon. Candied watermelon.
336 00:14:59,040 00:15:01,960 This very clever ingredient is the rind of watermelon This very clever ingredient is the rind of watermelon
337 00:15:02,160 00:15:05,400 which is candied in a sugar syrup of cardamom and clove which is candied in a sugar syrup of cardamom and clove
338 00:15:05,600 00:15:07,720 and adds another layer of flavour. and adds another layer of flavour.
339 00:15:09,080 00:15:12,200 Try this one. Oh, it's lovely and soft and just... Try this one. Oh, it's lovely and soft and just...
340 00:15:12,400 00:15:13,840 Sweet and sour. Sweet and sour. Sweet and sour. Sweet and sour.
341 00:15:14,040 00:15:16,120 So, there's a little saltiness and sweetness. So, there's a little saltiness and sweetness.
342 00:15:16,320 00:15:17,760 Natalie then adds spearmint leaves Natalie then adds spearmint leaves
343 00:15:17,960 00:15:20,920 and the Greek favourite black kalamata olives. and the Greek favourite black kalamata olives.
344 00:15:21,120 00:15:23,640 So, you see this sort of salad throughout Greece, don't you? So, you see this sort of salad throughout Greece, don't you?
345 00:15:23,840 00:15:25,760 Watermelon, fetta, mint. Exactly. Watermelon, fetta, mint. Exactly.
346 00:15:25,960 00:15:30,320 So, with all of these beautiful ingredients, you make a marinade? So, with all of these beautiful ingredients, you make a marinade?
347 00:15:30,520 00:15:33,400 She combines lemon, dried herbs and spices, She combines lemon, dried herbs and spices,
348 00:15:33,600 00:15:36,120 a generous helping of pomegranate molasses a generous helping of pomegranate molasses
349 00:15:36,320 00:15:39,720 and a truly unique Greek ingredient, mastika. and a truly unique Greek ingredient, mastika.
350 00:15:39,920 00:15:43,160 So, mastika is the gum resin from a tree in Greece. So, mastika is the gum resin from a tree in Greece.
351 00:15:43,360 00:15:44,640 Yes. Yes.
352 00:15:44,840 00:15:47,200 And you've ground it down a little bit with sugar? And you've ground it down a little bit with sugar?
353 00:15:47,400 00:15:51,960 Tell me the flavour because it's such a Greek flavour, isn't it? Tell me the flavour because it's such a Greek flavour, isn't it?
354 00:15:53,240 00:15:55,920 I don't think that you can actually, like... I don't think that you can actually, like...
355 00:15:56,120 00:15:58,960 ..give the perfect explanation for this. ..give the perfect explanation for this.
356 00:15:59,160 00:16:02,920 Like... it's something coming out of dreams. Like... it's something coming out of dreams.
357 00:16:03,960 00:16:06,320 I've never found a word to describe it. I've never found a word to describe it.
358 00:16:06,520 00:16:08,200 Exactly, there is not, there is not. Exactly, there is not, there is not.
359 00:16:08,400 00:16:10,400 And it goes with so many other things. And it goes with so many other things.
360 00:16:10,600 00:16:12,480 I'm really intrigued that it's part of this. I'm really intrigued that it's part of this.
361 00:16:12,680 00:16:15,360 And then one final Greek essential. And then one final Greek essential.
362 00:16:15,560 00:16:17,680 So, you can't do Greek food without Greek olive oil. So, you can't do Greek food without Greek olive oil.
363 00:16:17,880 00:16:19,920 No way. It's the best. No way. It's the best.
364 00:16:20,120 00:16:22,400 Natalie lightly marinates the quail Natalie lightly marinates the quail
365 00:16:22,600 00:16:25,360 so as not to overpower its sweet and gamey flavour. so as not to overpower its sweet and gamey flavour.
366 00:16:25,560 00:16:27,680 With all these flavours in the marinade, With all these flavours in the marinade,
367 00:16:27,880 00:16:30,880 do you still get the flavour of quail once it's cooked? do you still get the flavour of quail once it's cooked?
368 00:16:31,080 00:16:32,280 Yes. Yes.
369 00:16:32,480 00:16:35,920 And actually the mastic gets all the sweet and sour from the quail. And actually the mastic gets all the sweet and sour from the quail.
370 00:16:36,120 00:16:39,840 A meat this delicate, you have to be careful with your cooking time, hey? A meat this delicate, you have to be careful with your cooking time, hey?
371 00:16:40,040 00:16:40,960 Exactly. Exactly.
372 00:16:41,160 00:16:44,280 Breast is really easy to cook and it gets dry so fast. Breast is really easy to cook and it gets dry so fast.
373 00:16:44,480 00:16:48,520 But the leg, because of the bone, you need to be really careful. But the leg, because of the bone, you need to be really careful.
374 00:16:48,720 00:16:52,520 Yeah, like I see here, that's not cooked yet, but the breast is. Yeah, like I see here, that's not cooked yet, but the breast is.
375 00:16:52,720 00:16:54,680 To ensure the quail is cooked evenly, To ensure the quail is cooked evenly,
376 00:16:54,880 00:16:58,080 it's finished in the oven for three minutes. it's finished in the oven for three minutes.
377 00:16:58,280 00:17:01,840 That quail looks so incredibly juicy and delicious. That quail looks so incredibly juicy and delicious.
378 00:17:02,040 00:17:03,400 There we go. There we go.
379 00:17:03,600 00:17:08,320 A beautiful spiced quail, fetta and watermelon salad. A beautiful spiced quail, fetta and watermelon salad.
380 00:17:08,520 00:17:10,840 My favourite moment. Can we try? Exactly. My favourite moment. Can we try? Exactly.
381 00:17:19,000 00:17:20,600 Mmm. Mmm.
382 00:17:22,040 00:17:23,080 Wow. Wow.
383 00:17:23,280 00:17:25,680 My mouth has just gone to Greece and I'm so, so happy. My mouth has just gone to Greece and I'm so, so happy.
384 00:17:25,880 00:17:30,640 You've got the smoky quail, the fresh watermelon, the mint, You've got the smoky quail, the fresh watermelon, the mint,
385 00:17:30,840 00:17:32,520 the olive, the olive,
386 00:17:32,720 00:17:35,880 and this beautiful spicing on that quail. and this beautiful spicing on that quail.
387 00:17:36,080 00:17:37,960 Thank you, Natalie. Thank you very much. Thank you, Natalie. Thank you very much.
388 00:17:38,160 00:17:40,120 Thank you, Maeve. (BOTH SPEAK GREEK) Thank you, Maeve. (BOTH SPEAK GREEK)
389 00:17:40,320 00:17:42,600 Coming up, Peter proves there's no limits Coming up, Peter proves there's no limits
390 00:17:42,800 00:17:44,560 when reinventing Greek cuisine. when reinventing Greek cuisine.
391 00:17:44,760 00:17:46,520 I'd call it more-ish. I'd call it more-ish.
392 00:17:46,720 00:17:48,440 I'm not gonna call it substantial. I'm not gonna call it substantial.
393 00:17:53,640 00:17:57,200 Modern Greek restaurant Alpha is an exceptional dining experience Modern Greek restaurant Alpha is an exceptional dining experience
394 00:17:57,400 00:17:59,800 and offers a choice of sweet treats to take away and offers a choice of sweet treats to take away
395 00:18:00,000 00:18:02,040 from its adjoining food store and cafe. from its adjoining food store and cafe.
396 00:18:02,240 00:18:04,400 I'm one of those chefs who loves cooking the savoury part, I'm one of those chefs who loves cooking the savoury part,
397 00:18:04,600 00:18:06,840 I love the sweet part, I'm very passionate about both of it. I love the sweet part, I'm very passionate about both of it.
398 00:18:07,040 00:18:10,720 I love having the opportunity to create all of those different dishes I love having the opportunity to create all of those different dishes
399 00:18:10,920 00:18:12,360 and I get very driven about it. and I get very driven about it.
400 00:18:12,560 00:18:15,200 I'm so proud of a lot of the dishes that I have created over the years. I'm so proud of a lot of the dishes that I have created over the years.
401 00:18:15,400 00:18:17,760 Dishes like my mastic ice-cream, Dishes like my mastic ice-cream,
402 00:18:17,960 00:18:19,880 my myriad of baklavas. my myriad of baklavas.
403 00:18:20,080 00:18:21,160 It's great. It's great.
404 00:18:21,360 00:18:25,000 Peter and his team create traditional sweets, pastries and desserts, Peter and his team create traditional sweets, pastries and desserts,
405 00:18:25,200 00:18:27,000 such as baklava, on site every day such as baklava, on site every day
406 00:18:27,200 00:18:31,000 and they're constantly reinventing classic sweets. and they're constantly reinventing classic sweets.
407 00:18:31,200 00:18:34,000 One such creation is Peter's latest innovation. One such creation is Peter's latest innovation.
408 00:18:34,200 00:18:35,600 I had a lot of requests from people I had a lot of requests from people
409 00:18:35,800 00:18:38,160 wanting me to do a muffin in the food store. wanting me to do a muffin in the food store.
410 00:18:38,360 00:18:41,400 I thought if I'm going to do this I needed it to tick all the boxes, I thought if I'm going to do this I needed it to tick all the boxes,
411 00:18:41,600 00:18:45,720 it needed to be a representation of the food we serve in Alpha, it needed to be a representation of the food we serve in Alpha,
412 00:18:45,920 00:18:47,240 but portable. but portable.
413 00:18:47,440 00:18:50,480 Just over a year ago, the baklava muffin came to me. Just over a year ago, the baklava muffin came to me.
414 00:18:50,680 00:18:55,600 I've pretty much created a baklava inside a baklava inside a baklava, I've pretty much created a baklava inside a baklava inside a baklava,
415 00:18:55,800 00:18:57,200 in a sense. in a sense.
416 00:18:57,400 00:18:59,480 So, now the magic starts. So, now the magic starts.
417 00:18:59,680 00:19:02,520 So this is basically a cake mix? Yep. So this is basically a cake mix? Yep.
418 00:19:02,720 00:19:05,040 We incorporate into this all the ingredients We incorporate into this all the ingredients
419 00:19:05,240 00:19:07,760 that go into our chocolate hazelnut baklava. that go into our chocolate hazelnut baklava.
420 00:19:07,960 00:19:10,480 So, in this bowl we have some dark chocolate, So, in this bowl we have some dark chocolate,
421 00:19:10,680 00:19:13,600 some roasted and ground up hazelnuts, walnuts and almonds, some roasted and ground up hazelnuts, walnuts and almonds,
422 00:19:13,800 00:19:16,880 some cinnamon, sesame seeds, some cloves, some cinnamon, sesame seeds, some cloves,
423 00:19:17,080 00:19:18,600 a little bit of cardamom. a little bit of cardamom.
424 00:19:18,800 00:19:20,120 The origins of baklava, Peter. The origins of baklava, Peter.
425 00:19:20,320 00:19:24,680 Greek baklava is very different to, let's say, Middle Eastern baklava. Greek baklava is very different to, let's say, Middle Eastern baklava.
426 00:19:24,880 00:19:26,520 I mean, uh, the ones we use I mean, uh, the ones we use
427 00:19:26,720 00:19:29,800 are predominate of walnuts and cinnamon and so on, are predominate of walnuts and cinnamon and so on,
428 00:19:30,000 00:19:31,840 while I know a lot of Turkish and Lebanese ones while I know a lot of Turkish and Lebanese ones
429 00:19:32,040 00:19:33,320 are very green baklava, are very green baklava,
430 00:19:33,520 00:19:34,840 they use lots of pistachios and so on. they use lots of pistachios and so on.
431 00:19:35,040 00:19:38,400 So, the original thing might have come from the Middle East, So, the original thing might have come from the Middle East,
432 00:19:38,600 00:19:41,360 but the Greeks have made it their own, like we do so well. but the Greeks have made it their own, like we do so well.
433 00:19:41,560 00:19:43,680 Terrific. Excellent. Absolutely. Terrific. Excellent. Absolutely.
434 00:19:43,880 00:19:46,360 So, once we've filled them, we add baklava! So, once we've filled them, we add baklava!
435 00:19:46,560 00:19:49,000 No! Oh, yes. So the... No! Oh, yes. So the...
436 00:19:49,200 00:19:50,600 So, you put your own baklava in? So, you put your own baklava in?
437 00:19:50,800 00:19:52,480 We put our own baklava in the baklava muffin. We put our own baklava in the baklava muffin.
438 00:19:52,680 00:19:53,960 Extraordinary. Extraordinary.
439 00:19:54,160 00:19:57,320 OK, so now we need to get them in the oven for 22 minutes. OK, so now we need to get them in the oven for 22 minutes.
440 00:19:57,520 00:19:58,840 Baked until golden brown, Baked until golden brown,
441 00:19:59,040 00:20:01,400 the muffins are then immersed in a rich spice syrup. the muffins are then immersed in a rich spice syrup.
442 00:20:01,600 00:20:03,040 And what's in your syrup? And what's in your syrup?
443 00:20:03,240 00:20:06,800 Syrup is brown sugar, white sugar, honey, Metaxa. Syrup is brown sugar, white sugar, honey, Metaxa.
444 00:20:07,000 00:20:08,480 Metaxa brandy? Metaxa brandy?
445 00:20:08,680 00:20:12,200 Metaxa brandy, cinnamon, cloves and allspice. Metaxa brandy, cinnamon, cloves and allspice.
446 00:20:12,400 00:20:14,000 Delicious. Delicious.
447 00:20:14,200 00:20:17,760 And then this is a combination of roasted almonds, pistachios, And then this is a combination of roasted almonds, pistachios,
448 00:20:17,960 00:20:21,480 hazelnuts, walnuts, some cardamom and some cinnamon. hazelnuts, walnuts, some cardamom and some cinnamon.
449 00:20:21,680 00:20:24,080 Alright, there you go. OK, thanks. Alright, there you go. OK, thanks.
450 00:20:24,280 00:20:26,160 Oh, it's quite a firm wrapping. It is. Oh, it's quite a firm wrapping. It is.
451 00:20:26,360 00:20:29,560 Wow, gee, it's a heavy... It is. Wow, gee, it's a heavy... It is.
452 00:20:29,760 00:20:32,040 It's a substantial muffin. I'd call it more-ish. It's a substantial muffin. I'd call it more-ish.
453 00:20:32,240 00:20:34,320 I'm not gonna call it substantial, it's just... I'm not gonna call it substantial, it's just...
454 00:20:34,520 00:20:37,120 'Cause you'll see, once you start, it's just enough. 'Cause you'll see, once you start, it's just enough.
455 00:20:37,320 00:20:38,760 That's it. Really? That's it. Really?
456 00:20:38,960 00:20:40,120 Yep. Yep.
457 00:20:40,320 00:20:43,320 And this beautiful nut-and-spice mix. Yeah. And this beautiful nut-and-spice mix. Yeah.
458 00:20:43,520 00:20:46,640 And there you have our baklava muffin. And there you have our baklava muffin.
459 00:20:46,840 00:20:49,600 Or bakluffin. Or... Sure. Or bakluffin. Or... Sure.
460 00:20:51,160 00:20:53,280 Oh, my lordy. Yeah. Oh, my lordy. Yeah.
461 00:20:53,480 00:20:56,440 So, the baklava goes molten inside. So, the baklava goes molten inside.
462 00:20:56,640 00:20:58,960 Yeah, it just becomes part of the actual muffin. Yeah, it just becomes part of the actual muffin.
463 00:20:59,160 00:21:01,520 Oh, I cannot wait to taste it. Sorry. Oh, I cannot wait to taste it. Sorry.
464 00:21:02,560 00:21:04,680 Oh, my God! It's half a kilo here, Peter! Oh, my God! It's half a kilo here, Peter!
465 00:21:04,880 00:21:06,400 There's a bit of weight there, isn't there? There's a bit of weight there, isn't there?
466 00:21:06,600 00:21:08,520 Come on. This looks just beautiful. Come on. This looks just beautiful.
467 00:21:08,720 00:21:10,520 It's great. Oh. It's great. Oh.
468 00:21:16,080 00:21:17,360 It's not bad, right? It's not bad, right?
469 00:21:17,560 00:21:21,360 Peter, this really is an extraordinary hybrid Peter, this really is an extraordinary hybrid
470 00:21:21,560 00:21:25,440 of beautifully spiced muffin and baklava. of beautifully spiced muffin and baklava.
471 00:21:25,640 00:21:28,680 And it's... very inventive. And it's... very inventive.
472 00:21:28,880 00:21:32,120 Very clever, very new and incredibly delicious. Very clever, very new and incredibly delicious.
473 00:21:32,320 00:21:35,000 What a great celebration of your Greek heritage. What a great celebration of your Greek heritage.
474 00:21:35,200 00:21:36,800 Incredible. Incredible.
475 00:21:37,000 00:21:40,520 This week has been a true celebration of all things Greek. This week has been a true celebration of all things Greek.
476 00:21:40,720 00:21:42,920 Experiencing how the chefs' line here at Alpha Experiencing how the chefs' line here at Alpha
477 00:21:43,120 00:21:44,800 has developed a contemporary approach has developed a contemporary approach
478 00:21:45,000 00:21:47,680 to the traditional flavours Greece is famed for, to the traditional flavours Greece is famed for,
479 00:21:47,880 00:21:49,520 and the refined skill of the professionals and the refined skill of the professionals
480 00:21:49,720 00:21:51,680 versus the passion of home cooks, versus the passion of home cooks,
481 00:21:51,880 00:21:54,520 showed true love of this ancient cuisine. showed true love of this ancient cuisine.
482 00:21:54,720 00:21:59,040 But there was just one classic that didn't quite live up to expectations, But there was just one classic that didn't quite live up to expectations,
483 00:21:59,240 00:22:00,880 sous-chef Michael's spanakopita. sous-chef Michael's spanakopita.
484 00:22:01,080 00:22:03,560 That won't cook in 20 minutes, that needs at least 30 minutes. That won't cook in 20 minutes, that needs at least 30 minutes.
485 00:22:03,760 00:22:05,800 When I realised there was 20 minutes to go When I realised there was 20 minutes to go
486 00:22:06,000 00:22:07,960 and he was still rolling out the filo, and he was still rolling out the filo,
487 00:22:08,160 00:22:09,760 I knew there wasn't enough time. I knew there wasn't enough time.
488 00:22:09,960 00:22:12,560 DAN HONG: This spanakopita had so much potential. DAN HONG: This spanakopita had so much potential.
489 00:22:12,760 00:22:16,200 It looks like there wasn't enough cooking time in the oven, It looks like there wasn't enough cooking time in the oven,
490 00:22:16,400 00:22:18,040 as you can see. as you can see.
491 00:22:18,240 00:22:21,480 MARK OLIVE: It's a Greek tragedy Dan. It is... ♪ Tragedy! ♪ MARK OLIVE: It's a Greek tragedy Dan. It is... ♪ Tragedy! ♪
492 00:22:22,880 00:22:25,440 Tonight Peter has prepared his spanakopita Tonight Peter has prepared his spanakopita
493 00:22:25,640 00:22:27,560 to show me how it should be served. to show me how it should be served.
494 00:22:27,760 00:22:29,120 So I thought it would be nice to show So I thought it would be nice to show
495 00:22:29,320 00:22:31,040 what the finished pie looks like. what the finished pie looks like.
496 00:22:31,240 00:22:33,760 It's... it's food artwork, Peter. It's... it's food artwork, Peter.
497 00:22:33,960 00:22:37,200 It's, yep, it's deceiving but it's beautiful. It's, yep, it's deceiving but it's beautiful.
498 00:22:37,400 00:22:40,080 You couldn't get any more Greek that a spanakopita. You couldn't get any more Greek that a spanakopita.
499 00:22:40,280 00:22:42,840 No, it's... it's classic, it's pure Greek food. No, it's... it's classic, it's pure Greek food.
500 00:22:43,040 00:22:44,680 It's what everyone knows Greek food is about. It's what everyone knows Greek food is about.
501 00:22:44,880 00:22:47,240 Yes. And homemade pastry too. Yes. And homemade pastry too.
502 00:22:47,440 00:22:49,400 Homemade pastry, always a winner. Homemade pastry, always a winner.
503 00:22:49,600 00:22:51,000 If it's cooked in time. If it's cooked in time.
504 00:22:51,200 00:22:53,560 Oh, I love that. It even sounds beautiful. Oh, I love that. It even sounds beautiful.
505 00:22:53,760 00:22:55,720 How was your time on The Chefs' Line this week? How was your time on The Chefs' Line this week?
506 00:22:55,920 00:22:57,320 Roller-coaster, yeah? Roller-coaster, yeah?
507 00:22:57,520 00:22:59,320 Ups, downs, there were highs, there were lows. Ups, downs, there were highs, there were lows.
508 00:22:59,520 00:23:00,600 Some of us almost cried. Some of us almost cried.
509 00:23:00,800 00:23:03,120 It was a fun week, but for me, I was very proud It was a fun week, but for me, I was very proud
510 00:23:03,320 00:23:06,520 that everybody got to showcase what Greek food is all about. that everybody got to showcase what Greek food is all about.
511 00:23:09,080 00:23:10,840 That is delicious. That is delicious.
512 00:23:11,040 00:23:14,920 I love the way you put dill with all that spinach, beautiful cheeses. I love the way you put dill with all that spinach, beautiful cheeses.
513 00:23:15,120 00:23:17,240 Really punchy flavours. Oh, it's great. Really punchy flavours. Oh, it's great.
514 00:23:17,440 00:23:19,200 So, so delicious. So, so delicious.
515 00:23:19,400 00:23:21,360 It's Greece on a plate. It's Greece on a plate.
516 00:23:21,560 00:23:23,600 It's my Greece on a plate. Thank you. It's my Greece on a plate. Thank you.
517 00:23:23,800 00:23:26,600 Next time, The Chefs' Line travels to India. Next time, The Chefs' Line travels to India.
518 00:23:26,800 00:23:29,240 The kitchen is my best friend outside my wife. I can do this! The kitchen is my best friend outside my wife. I can do this!
519 00:23:29,440 00:23:31,320 It has so much flavour. Wow. It has so much flavour. Wow.
520 00:23:31,520 00:23:32,920 There's four new home cooks There's four new home cooks
521 00:23:33,120 00:23:36,440 set to take on the professionals from Melbourne restaurant Tonka. set to take on the professionals from Melbourne restaurant Tonka.
522 00:23:36,640 00:23:39,400 She's gonna produce the perfect dish to blow them out of the water. She's gonna produce the perfect dish to blow them out of the water.
523 00:23:39,600 00:23:43,240 Then later in the week I'll take you into the heart of Tonka's kitchen. Then later in the week I'll take you into the heart of Tonka's kitchen.
524 00:23:43,440 00:23:46,320 Oh, wow! That is a seriously good curry. Oh, wow! That is a seriously good curry.