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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. |