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1 00:00:02,080 00:00:03,600 MAEVE O'MARA: Tonight on The Chefs' Line, MAEVE O'MARA: Tonight on The Chefs' Line,
2 00:00:03,800 00:00:05,960 the station chef from Lebanese restaurant Nour the station chef from Lebanese restaurant Nour
3 00:00:06,160 00:00:09,480 will take on our three remaining home cooks, will take on our three remaining home cooks,
4 00:00:09,680 00:00:12,520 who think they've got what it takes to beat her at her own game. who think they've got what it takes to beat her at her own game.
5 00:00:12,720 00:00:15,840 With Jonathon not winning, now it's really, really getting personal. With Jonathon not winning, now it's really, really getting personal.
6 00:00:16,040 00:00:18,560 The challenge - to create their best version The challenge - to create their best version
7 00:00:18,760 00:00:20,880 of the famous dessert baklawa. of the famous dessert baklawa.
8 00:00:21,080 00:00:23,760 MARY: This technique is one that my mum taught me. MARY: This technique is one that my mum taught me.
9 00:00:23,960 00:00:25,360 LYN: The children love the syrup. LYN: The children love the syrup.
10 00:00:25,560 00:00:27,600 MAYADA: I am very happy how this looks. MAYADA: I am very happy how this looks.
11 00:00:27,800 00:00:29,840 Oh, yeah! Oh, yeah! Oh, yeah! Oh, yeah!
12 00:00:30,040 00:00:31,720 It's the ultimate food fight to discover It's the ultimate food fight to discover
13 00:00:31,920 00:00:33,640 if delicious home-cooked meals... if delicious home-cooked meals...
14 00:00:33,840 00:00:36,320 MELISSA LEONG: This is so pretty. This is love on a plate. MELISSA LEONG: This is so pretty. This is love on a plate.
15 00:00:36,520 00:00:39,040 DAN HONG: It's actually breathtaking, the presentation of the dish. DAN HONG: It's actually breathtaking, the presentation of the dish.
16 00:00:39,240 00:00:41,880 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
17 00:00:42,080 00:00:47,000 A little restauranty finesse to the dish, but that was beautiful. A little restauranty finesse to the dish, but that was beautiful.
18 00:00:47,200 00:00:50,320 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
19 00:00:50,520 00:00:52,400 renowned chef Mark Olive renowned chef Mark Olive
20 00:00:52,600 00:00:54,920 and food writer Melissa Leong. and food writer Melissa Leong.
21 00:00:55,120 00:00:57,000 So, let's cook! So, let's cook!
22 00:00:57,200 00:00:59,240 So, which home cook has what it takes So, which home cook has what it takes
23 00:00:59,440 00:01:02,160 to make it to the end of the chefs' line? to make it to the end of the chefs' line?
24 00:01:11,800 00:01:16,560 Tonight, Lebanese week takes a step up for our remaining home cooks. Tonight, Lebanese week takes a step up for our remaining home cooks.
25 00:01:16,760 00:01:18,040 Fattoush! Fattoush!
26 00:01:18,240 00:01:20,160 Irish-Lebanese grandmother Lyn. Irish-Lebanese grandmother Lyn.
27 00:01:20,360 00:01:22,560 I have THE biggest Lebanese family. I have THE biggest Lebanese family.
28 00:01:22,760 00:01:26,040 Cooking, to me, it's an experience that brings people together. Cooking, to me, it's an experience that brings people together.
29 00:01:26,240 00:01:28,400 Full-time mum Mayada. Full-time mum Mayada.
30 00:01:28,600 00:01:32,880 What I love most about cooking is just being creative in the kitchen What I love most about cooking is just being creative in the kitchen
31 00:01:33,080 00:01:35,320 and experimenting with different ingredients. and experimenting with different ingredients.
32 00:01:35,520 00:01:37,120 And teacher Mary. And teacher Mary.
33 00:01:37,320 00:01:40,040 MARY: I love Lebanese food. It's just like me. MARY: I love Lebanese food. It's just like me.
34 00:01:40,240 00:01:42,000 It's crazy, over the top, It's crazy, over the top,
35 00:01:42,200 00:01:44,040 comes in huge volumes, packs a punch, comes in huge volumes, packs a punch,
36 00:01:44,240 00:01:46,360 and very, very tasty. and very, very tasty.
37 00:01:46,560 00:01:49,320 Our home cooks will take on the chef's line Our home cooks will take on the chef's line
38 00:01:49,520 00:01:51,280 from renowned Lebanese restaurant Nour, from renowned Lebanese restaurant Nour,
39 00:01:51,480 00:01:53,640 who are led by executive chef Roy. who are led by executive chef Roy.
40 00:01:53,840 00:01:56,320 Two duck all day, two prawn all day, one extra! Two duck all day, two prawn all day, one extra!
41 00:01:56,520 00:01:59,960 His menu is an innovative approach to modern Lebanese food. His menu is an innovative approach to modern Lebanese food.
42 00:02:00,160 00:02:01,600 They're ready. They're ready.
43 00:02:03,160 00:02:05,160 So much happening here! So much happening here!
44 00:02:05,360 00:02:08,400 We got elements in the kitchen from Egypt, from Yemen, We got elements in the kitchen from Egypt, from Yemen,
45 00:02:08,600 00:02:11,200 from Lebanon, from Jordan coming into one menu from Lebanon, from Jordan coming into one menu
46 00:02:11,400 00:02:13,720 with Australian produce and some of Lebanese produce, with Australian produce and some of Lebanese produce,
47 00:02:13,920 00:02:15,960 and I think this is what we're doing. and I think this is what we're doing.
48 00:02:16,160 00:02:18,400 Nour has been open under a year Nour has been open under a year
49 00:02:18,600 00:02:22,040 and has already made a splash on the Sydney restaurant scene. and has already made a splash on the Sydney restaurant scene.
50 00:02:24,120 00:02:25,880 That is wonderful. That is wonderful.
51 00:02:27,360 00:02:29,560 Welcome back to the Chef's Line, guys! Welcome back to the Chef's Line, guys!
52 00:02:29,760 00:02:32,880 Lyn, are you feeling like you want to reach the end of the line Lyn, are you feeling like you want to reach the end of the line
53 00:02:33,080 00:02:35,000 to cook against executive chef Roy? to cook against executive chef Roy?
54 00:02:35,200 00:02:37,920 Totally. It would be, um, age against beauty. Totally. It would be, um, age against beauty.
55 00:02:38,120 00:02:39,640 (ALL LAUGH) (ALL LAUGH)
56 00:02:39,840 00:02:42,520 Executive Chef Roy, who's next in the line? Executive Chef Roy, who's next in the line?
57 00:02:42,720 00:02:44,040 Tonight, we've got Lily. Tonight, we've got Lily.
58 00:02:44,240 00:02:46,160 She's only small, but she packs a punch, She's only small, but she packs a punch,
59 00:02:46,360 00:02:47,920 so you'd better bring your game on. so you'd better bring your game on.
60 00:02:48,120 00:02:50,160 ALL: Ooh! Oh, yeah! ALL: Ooh! Oh, yeah!
61 00:02:50,360 00:02:54,920 Station Chef Lily, it's time to step up and represent your restaurant. Station Chef Lily, it's time to step up and represent your restaurant.
62 00:02:55,120 00:02:58,480 Lily. So, how are you feeling about this? Lily. So, how are you feeling about this?
63 00:02:58,680 00:03:00,800 Yeah, I feel, uh, a bit nervous, Yeah, I feel, uh, a bit nervous,
64 00:03:01,000 00:03:04,160 but I'll try my best to show that Asian can cook Lebanese food. but I'll try my best to show that Asian can cook Lebanese food.
65 00:03:04,360 00:03:05,880 (ALL LAUGH) (ALL LAUGH)
66 00:03:06,080 00:03:11,240 Well, home cooks, tonight, you're going to be cooking baklava. Well, home cooks, tonight, you're going to be cooking baklava.
67 00:03:13,760 00:03:17,320 In Lebanon, this adored pastry is known as baklawa. In Lebanon, this adored pastry is known as baklawa.
68 00:03:17,520 00:03:20,400 It's a layered sweet made of filo pastry, nuts It's a layered sweet made of filo pastry, nuts
69 00:03:20,600 00:03:22,840 and a sugar syrup scented with rosewater and a sugar syrup scented with rosewater
70 00:03:23,040 00:03:25,320 and sometimes orange blossom. and sometimes orange blossom.
71 00:03:25,520 00:03:27,960 Judging the best plate will be one of us, Judging the best plate will be one of us,
72 00:03:28,160 00:03:30,000 and tonight, that judge... and tonight, that judge...
73 00:03:30,200 00:03:31,480 ..is Melissa! ..is Melissa!
74 00:03:31,680 00:03:35,640 Good luck, guys. I can't wait to see what you come up with. Good luck, guys. I can't wait to see what you come up with.
75 00:03:35,840 00:03:38,000 Melissa will taste and judge all the dishes Melissa will taste and judge all the dishes
76 00:03:38,200 00:03:41,760 without knowing whether it was plated by a home cook or by the restaurant. without knowing whether it was plated by a home cook or by the restaurant.
77 00:03:41,960 00:03:46,800 You have two hours to get the best baklava on the pass behind you. You have two hours to get the best baklava on the pass behind you.
78 00:03:47,000 00:03:49,320 And I'm gonna get my Arabic on. And I'm gonna get my Arabic on.
79 00:03:49,520 00:03:51,840 Yalla! Which means, "Let's go!" Yalla! Which means, "Let's go!"
80 00:03:52,040 00:03:53,760 (ALL LAUGH) (ALL LAUGH)
81 00:03:58,280 00:04:00,680 MARY: After beating an apprentice chef, MARY: After beating an apprentice chef,
82 00:04:00,880 00:04:02,920 I'm feeling quite confident about baklawa. I'm feeling quite confident about baklawa.
83 00:04:03,960 00:04:08,720 Every Easter, every Christmas, we make SO much baklawa in my family. Every Easter, every Christmas, we make SO much baklawa in my family.
84 00:04:08,920 00:04:12,280 So, the baklawa I'm making, I'm making two ways - So, the baklawa I'm making, I'm making two ways -
85 00:04:12,480 00:04:13,760 one with walnuts one with walnuts
86 00:04:13,960 00:04:15,840 and one with cashews, because I love cashews. and one with cashews, because I love cashews.
87 00:04:16,040 00:04:17,760 My family say walnuts are traditional, My family say walnuts are traditional,
88 00:04:17,960 00:04:20,880 but I do something a little bit more for me with the cashews. but I do something a little bit more for me with the cashews.
89 00:04:21,080 00:04:22,960 There are a fair few elements for baklawa. There are a fair few elements for baklawa.
90 00:04:23,160 00:04:25,840 The first one is the atyr, which is the sugar syrup. The first one is the atyr, which is the sugar syrup.
91 00:04:26,040 00:04:30,120 The second one is the pastry layering. The second one is the pastry layering.
92 00:04:30,320 00:04:32,880 And the third is covering with butter, And the third is covering with butter,
93 00:04:33,080 00:04:35,280 then baking, then pouring the atyr over it. then baking, then pouring the atyr over it.
94 00:04:35,480 00:04:38,160 With the atyr, I like rosewater. With the atyr, I like rosewater.
95 00:04:38,360 00:04:40,000 Then it's perfect. Then it's perfect.
96 00:04:42,120 00:04:45,040 MAYADA: I'm making baklava with rose and orange syrup. MAYADA: I'm making baklava with rose and orange syrup.
97 00:04:46,360 00:04:50,080 I used to stand alongside my mum when I was about 10, 11 years old I used to stand alongside my mum when I was about 10, 11 years old
98 00:04:50,280 00:04:53,080 and she used to teach me how to cook. and she used to teach me how to cook.
99 00:04:53,280 00:04:56,960 I was very interested in the way food came together. I was very interested in the way food came together.
100 00:04:57,160 00:05:00,360 She'd always put rosewater AND rose syrup, She'd always put rosewater AND rose syrup,
101 00:05:00,560 00:05:04,600 so I added my own twist by adding the cinnamon stick and the saffron. so I added my own twist by adding the cinnamon stick and the saffron.
102 00:05:04,800 00:05:08,280 I'm just gonna cook that for about 10 minutes and let it set. I'm just gonna cook that for about 10 minutes and let it set.
103 00:05:08,480 00:05:10,840 DAN HONG: And what do you have in this pot right here? DAN HONG: And what do you have in this pot right here?
104 00:05:11,040 00:05:12,600 I'm making clotted cream. I'm making clotted cream.
105 00:05:12,800 00:05:14,920 You're making what, sorry? I'm making some clotted cream. You're making what, sorry? I'm making some clotted cream.
106 00:05:15,120 00:05:16,440 Clotted cream! So, it's called ashta. Clotted cream! So, it's called ashta.
107 00:05:16,640 00:05:19,880 But this is a quick way of making it using milk, vinegar, But this is a quick way of making it using milk, vinegar,
108 00:05:20,080 00:05:22,960 and just boil it and then it clots, and then you strain it. and just boil it and then it clots, and then you strain it.
109 00:05:23,160 00:05:25,000 Almost like a fresh ricotta or something like that. Almost like a fresh ricotta or something like that.
110 00:05:25,200 00:05:26,480 Like a cheese. Yeah. That's right. Like a cheese. Yeah. That's right.
111 00:05:26,680 00:05:28,040 But with this one, you add a bit of sugar But with this one, you add a bit of sugar
112 00:05:28,240 00:05:29,520 just to give it a bit of sweetness. just to give it a bit of sweetness.
113 00:05:29,720 00:05:31,320 So, I'll leave you to it. Good luck. Thank you. So, I'll leave you to it. Good luck. Thank you.
114 00:05:31,520 00:05:33,200 Thanks, Mayada. Cheers. Thank you. Thanks, Mayada. Cheers. Thank you.
115 00:05:36,480 00:05:39,120 My baklava is a little different. My baklava is a little different.
116 00:05:39,320 00:05:40,320 OK. OK.
117 00:05:40,520 00:05:44,520 I'm making baklava that's based on a semolina custard. I'm making baklava that's based on a semolina custard.
118 00:05:44,720 00:05:47,120 It's a family recipe that I developed It's a family recipe that I developed
119 00:05:47,320 00:05:48,920 because the children, they loved custard because the children, they loved custard
120 00:05:49,120 00:05:50,720 and they loved this and they loved that, and they loved this and they loved that,
121 00:05:50,920 00:05:52,200 so I put it all together. so I put it all together.
122 00:05:52,400 00:05:54,600 So, I'll make the custard, I'll set it, So, I'll make the custard, I'll set it,
123 00:05:54,800 00:05:58,200 and then I'll cut it into long cigar shapes and roll it. and then I'll cut it into long cigar shapes and roll it.
124 00:05:58,400 00:06:01,840 Once it starts to thicken, you must stand there Once it starts to thicken, you must stand there
125 00:06:02,040 00:06:04,960 and you just must go one direction, one direction, beating it. and you just must go one direction, one direction, beating it.
126 00:06:05,160 00:06:07,480 Because if you don't, it lumps, Because if you don't, it lumps,
127 00:06:07,680 00:06:10,240 and then once it's lumpy, that's it - you have to start again. and then once it's lumpy, that's it - you have to start again.
128 00:06:12,240 00:06:15,200 This is a time where I just... get to think. This is a time where I just... get to think.
129 00:06:15,400 00:06:17,200 I can sit and have a little meditate. I can sit and have a little meditate.
130 00:06:17,400 00:06:19,160 It's quite nice, actually. It's quite nice, actually.
131 00:06:21,600 00:06:24,200 But if you put too much semolina, it's a brick. But if you put too much semolina, it's a brick.
132 00:06:24,400 00:06:26,280 So it's got to be not too much, not too little. So it's got to be not too much, not too little.
133 00:06:26,480 00:06:27,760 Beautiful. Beautiful.
134 00:06:27,960 00:06:30,920 I've now got the custard ready and I've got to chill that. I've now got the custard ready and I've got to chill that.
135 00:06:32,800 00:06:34,400 As our home cooks take on As our home cooks take on
136 00:06:34,600 00:06:37,560 their traditional family versions of baklawa... their traditional family versions of baklawa...
137 00:06:39,000 00:06:41,560 ..the restaurant are deconstructing the idea ..the restaurant are deconstructing the idea
138 00:06:41,760 00:06:44,560 and interpreting it in a very modern way. and interpreting it in a very modern way.
139 00:06:44,760 00:06:47,840 Today, I'm cooking Nour baklavas Today, I'm cooking Nour baklavas
140 00:06:48,040 00:06:51,960 with sesame marshmallow and cashew nut ice-cream. with sesame marshmallow and cashew nut ice-cream.
141 00:06:52,160 00:06:54,800 I spend a lot of time to do desserts, so I'm very confident. I spend a lot of time to do desserts, so I'm very confident.
142 00:06:55,000 00:06:56,520 My boyfriend said, "You should beat them. My boyfriend said, "You should beat them.
143 00:06:56,720 00:06:58,720 "You're too tough. You're a tough woman." "You're too tough. You're a tough woman."
144 00:06:58,920 00:07:00,880 So, I need more sweet. (LAUGHS) So, I need more sweet. (LAUGHS)
145 00:07:01,080 00:07:03,760 OK, first thing, I'm gonna do anglaise. OK, first thing, I'm gonna do anglaise.
146 00:07:03,960 00:07:06,760 The anglaise is the base of the ice-cream The anglaise is the base of the ice-cream
147 00:07:06,960 00:07:09,680 and needs to be cooled down before churning. and needs to be cooled down before churning.
148 00:07:09,880 00:07:11,680 ROY: Go, Lily, go, Lily, go. ROY: Go, Lily, go, Lily, go.
149 00:07:12,960 00:07:15,920 Look, when we do an ice-cream, usually you serve it overnight, Look, when we do an ice-cream, usually you serve it overnight,
150 00:07:16,120 00:07:20,080 so today, we're gonna use a couple of chef techniques... (CHUCKLES) so today, we're gonna use a couple of chef techniques... (CHUCKLES)
151 00:07:20,280 00:07:24,040 ..and then serve it just before we're serving today. ..and then serve it just before we're serving today.
152 00:07:24,240 00:07:26,360 I just try to cool it down quick... I just try to cool it down quick...
153 00:07:26,560 00:07:28,800 Just checking if it's cooled down. Just checking if it's cooled down.
154 00:07:29,000 00:07:30,720 Lily, put the ice-cream in the machine. Lily, put the ice-cream in the machine.
155 00:07:32,320 00:07:33,760 She's not listening. She's not listening.
156 00:07:35,040 00:07:36,720 ..and then mixed with nuts. ..and then mixed with nuts.
157 00:07:37,880 00:07:39,960 Lily, did you check the probe on this? Lily, did you check the probe on this?
158 00:07:41,000 00:07:43,200 Lily, you checked the probe? Not yet. Lily, you checked the probe? Not yet.
159 00:07:44,840 00:07:48,640 I think Lily, nine times out of ten, she's very focused, I think Lily, nine times out of ten, she's very focused,
160 00:07:48,840 00:07:51,400 but she was a little bit under pressure. but she was a little bit under pressure.
161 00:07:51,600 00:07:54,160 So, with the chef just watching on behind us... So, with the chef just watching on behind us...
162 00:07:54,360 00:07:57,720 (LAUGHS) ..what's it like for you? (LAUGHS) ..what's it like for you?
163 00:07:57,920 00:07:59,400 Uh... Uh...
164 00:07:59,600 00:08:01,480 Actually, I don't really care much. (CHUCKLES) Actually, I don't really care much. (CHUCKLES)
165 00:08:04,800 00:08:07,360 MARY: There are a few elements of my baklawa. MARY: There are a few elements of my baklawa.
166 00:08:07,560 00:08:09,200 You've got filo pastry, You've got filo pastry,
167 00:08:09,400 00:08:12,160 a layer of crushed nuts and another layer of filo pastry. a layer of crushed nuts and another layer of filo pastry.
168 00:08:12,360 00:08:13,640 DAN HONG: Mary! Yeah! DAN HONG: Mary! Yeah!
169 00:08:13,840 00:08:14,840 What's up? What's up?
170 00:08:15,040 00:08:17,080 I'm getting ready to pour butter all over these bad boys. I'm getting ready to pour butter all over these bad boys.
171 00:08:17,280 00:08:18,720 So, the walnuts are in there? Yes. So, the walnuts are in there? Yes.
172 00:08:18,920 00:08:20,520 That's ready to go? You're about to bake that? That's ready to go? You're about to bake that?
173 00:08:20,720 00:08:22,480 That's gonna go in. That's the first plate done. That's gonna go in. That's the first plate done.
174 00:08:22,680 00:08:24,160 Easy! Easy! Easy! Easy!
175 00:08:25,720 00:08:29,800 I've got my sugar syrup on. My next step is to put the baklava together. I've got my sugar syrup on. My next step is to put the baklava together.
176 00:08:33,760 00:08:37,280 Mayada's baklawa is a traditional rolled style. Mayada's baklawa is a traditional rolled style.
177 00:08:38,440 00:08:41,360 It's a technique she taught herself. It's a technique she taught herself.
178 00:08:42,840 00:08:46,320 Wow, this looks incredible. Where did you learn how to do this? Wow, this looks incredible. Where did you learn how to do this?
179 00:08:46,520 00:08:48,120 Um, just playing around in the kitchen, Um, just playing around in the kitchen,
180 00:08:48,320 00:08:51,960 I sort of learnt how to do... this particular one. I sort of learnt how to do... this particular one.
181 00:08:52,160 00:08:54,240 Yeah. And, um, tell me about your family. Yeah. And, um, tell me about your family.
182 00:08:54,440 00:08:56,080 I'm one out of six girls. I'm one out of six girls.
183 00:08:56,280 00:08:57,800 What?! (LAUGHS) What?! (LAUGHS)
184 00:08:58,000 00:09:01,400 So, I've got, um, five sisters and one brother. So, I've got, um, five sisters and one brother.
185 00:09:01,600 00:09:02,880 Wow. Yeah. Wow. Yeah.
186 00:09:03,080 00:09:05,480 We all cook and share our own recipes with each other. We all cook and share our own recipes with each other.
187 00:09:05,680 00:09:08,000 That's awesome. Who can plate the best, you know. That's awesome. Who can plate the best, you know.
188 00:09:08,200 00:09:11,240 I think I plate my food better, and they give me credit for that and... I think I plate my food better, and they give me credit for that and...
189 00:09:11,440 00:09:12,760 Can they do this as well? Can they do this as well?
190 00:09:12,960 00:09:15,600 Um... no, they can't. (LAUGHS) Oh! Um... no, they can't. (LAUGHS) Oh!
191 00:09:19,320 00:09:21,400 I've just looked at some of these plates. I've just looked at some of these plates.
192 00:09:21,600 00:09:24,000 They look absolutely incredible. They look absolutely incredible.
193 00:09:24,200 00:09:27,920 MICHELLE: This is so pretty. This is love on a plate. MICHELLE: This is so pretty. This is love on a plate.
194 00:09:28,120 00:09:30,840 The plate on the pass that impressed me the most The plate on the pass that impressed me the most
195 00:09:31,040 00:09:33,320 is... this one. is... this one.
196 00:09:39,080 00:09:42,480 Guys, you have one hour until your plates have to be on that pass! Guys, you have one hour until your plates have to be on that pass!
197 00:09:42,680 00:09:46,680 With the four home cooks doing their traditional versions of baklawa... With the four home cooks doing their traditional versions of baklawa...
198 00:09:46,880 00:09:48,520 LYN: Got to work very quickly. LYN: Got to work very quickly.
199 00:09:48,720 00:09:51,320 ..and the restaurant taking a very modern approach... ..and the restaurant taking a very modern approach...
200 00:09:53,880 00:09:55,320 ..it will all come down to ..it will all come down to
201 00:09:55,520 00:09:58,040 what blind-tasting judge Melissa is looking for. what blind-tasting judge Melissa is looking for.
202 00:09:58,240 00:10:01,160 I love baklava! It's, like, one of my favourite desserts. I love baklava! It's, like, one of my favourite desserts.
203 00:10:01,360 00:10:05,960 The pastry needs to be crispy, not overly done, but still golden. The pastry needs to be crispy, not overly done, but still golden.
204 00:10:06,160 00:10:07,440 You don't want it underdone either. You don't want it underdone either.
205 00:10:07,640 00:10:09,200 You don't want soggy pastry. Who wants that? You don't want soggy pastry. Who wants that?
206 00:10:09,400 00:10:11,400 The nuts. The choice of nuts does affect the texture... The nuts. The choice of nuts does affect the texture...
207 00:10:11,600 00:10:13,680 Well, interesting you have the choice of nuts, Well, interesting you have the choice of nuts,
208 00:10:13,880 00:10:15,880 because we've got one person doing walnuts, because we've got one person doing walnuts,
209 00:10:16,080 00:10:18,360 we've got another cook doing cashews. we've got another cook doing cashews.
210 00:10:18,560 00:10:19,840 No way! A cashew baklava. No way! A cashew baklava.
211 00:10:20,040 00:10:21,640 I don't think I've ever had a cashew baklava. I don't think I've ever had a cashew baklava.
212 00:10:21,840 00:10:24,640 And we've got someone who's not even putting nuts And we've got someone who's not even putting nuts
213 00:10:24,840 00:10:26,120 inside their baklava at all. inside their baklava at all.
214 00:10:26,320 00:10:27,640 Well, it sounds like we've got Well, it sounds like we've got
215 00:10:27,840 00:10:30,280 anything but basic baklava happening today, anything but basic baklava happening today,
216 00:10:30,480 00:10:34,040 so... I'm looking forward to seeing what's going on. so... I'm looking forward to seeing what's going on.
217 00:10:34,240 00:10:36,120 (MIXER WHIRRS) (MIXER WHIRRS)
218 00:10:38,680 00:10:41,120 LILY: I'm working on the marshmallow. LILY: I'm working on the marshmallow.
219 00:10:41,320 00:10:44,120 It's like an Italian meringue with gelatine. It's like an Italian meringue with gelatine.
220 00:10:44,320 00:10:46,360 With the marshmallow, it should taste With the marshmallow, it should taste
221 00:10:46,560 00:10:50,040 a little bit cinnamon and sesame seed. a little bit cinnamon and sesame seed.
222 00:10:50,240 00:10:52,640 It's good. It's nice and fluffy. It's good. It's nice and fluffy.
223 00:10:54,600 00:10:56,280 ROY: That's good, Lily. Move on. ROY: That's good, Lily. Move on.
224 00:10:58,040 00:11:01,760 And then I'm gonna make a filo pastry with cinnamon sugar. And then I'm gonna make a filo pastry with cinnamon sugar.
225 00:11:01,960 00:11:04,360 I brush butter on each layer I brush butter on each layer
226 00:11:04,560 00:11:06,120 and then sprinkle with cinnamon sugar. and then sprinkle with cinnamon sugar.
227 00:11:06,320 00:11:12,280 With the filo pastry, it should come out good and brown and crunchy. With the filo pastry, it should come out good and brown and crunchy.
228 00:11:15,680 00:11:20,360 Mary is making two types of baklawa - a traditional walnut variety... Mary is making two types of baklawa - a traditional walnut variety...
229 00:11:23,480 00:11:27,280 ..and her own favourite, a cashew nut baklawa. ..and her own favourite, a cashew nut baklawa.
230 00:11:27,480 00:11:29,840 MARY: This technique is one that my mum taught me. MARY: This technique is one that my mum taught me.
231 00:11:30,040 00:11:31,320 She doesn't do it often. She doesn't do it often.
232 00:11:31,520 00:11:35,160 It's only if she really wants to impress someone. It takes longer. It's only if she really wants to impress someone. It takes longer.
233 00:11:35,360 00:11:37,600 Um, but I just love how these ones look. Um, but I just love how these ones look.
234 00:11:37,800 00:11:40,240 They're just so beautiful on a plate. They're just so beautiful on a plate.
235 00:11:40,440 00:11:42,480 The chopstick is a bit of an addition from me, The chopstick is a bit of an addition from me,
236 00:11:42,680 00:11:44,240 and I thought I'd better use that and I thought I'd better use that
237 00:11:44,440 00:11:46,120 rather than using the end of a wooden spoon rather than using the end of a wooden spoon
238 00:11:46,320 00:11:47,840 that my mum made my brother saw off. that my mum made my brother saw off.
239 00:11:48,040 00:11:49,760 Works a little bit better. Works a little bit better.
240 00:11:52,120 00:11:54,960 LYN: I took my semolina custard out of the fridge. LYN: I took my semolina custard out of the fridge.
241 00:11:55,160 00:11:57,920 (GROANS) We've got a problem. (GROANS) We've got a problem.
242 00:11:59,160 00:12:00,600 I tried to flip it. I tried to flip it.
243 00:12:02,320 00:12:04,200 Oh... (INHALES SHARPLY) Oh... (INHALES SHARPLY)
244 00:12:04,400 00:12:06,280 It didn't work. It didn't work.
245 00:12:06,480 00:12:08,960 About a third of it remained in the dish About a third of it remained in the dish
246 00:12:09,160 00:12:12,720 and I had the other two-thirds on my... on my, um, board. and I had the other two-thirds on my... on my, um, board.
247 00:12:12,920 00:12:14,360 We'll work with it. We'll work with it.
248 00:12:15,600 00:12:18,240 And now we start the rolling. And now we start the rolling.
249 00:12:18,440 00:12:20,400 Doing the filo, we've got to make sure Doing the filo, we've got to make sure
250 00:12:20,600 00:12:25,600 that the semolina, being a bit soft, will be contained within the filo. that the semolina, being a bit soft, will be contained within the filo.
251 00:12:25,800 00:12:29,720 This could send me home if I don't get this bit right. This could send me home if I don't get this bit right.
252 00:12:29,920 00:12:31,480 Work very quickly! Work very quickly!
253 00:12:36,560 00:12:38,600 MARK OLIVE: OK, guys, you've got 15 minutes MARK OLIVE: OK, guys, you've got 15 minutes
254 00:12:38,800 00:12:42,080 before we get your baklava on the pass, thank you. before we get your baklava on the pass, thank you.
255 00:12:43,240 00:12:45,560 Lily. Your ice-cream might be done. Yep. Lily. Your ice-cream might be done. Yep.
256 00:12:48,480 00:12:49,840 ROY: Is it good? ROY: Is it good?
257 00:12:50,040 00:12:52,440 It's still runny. It's not churning. It's still runny. It's not churning.
258 00:12:52,640 00:12:55,520 Unfortunately, yes, I have a little bit of trouble. Unfortunately, yes, I have a little bit of trouble.
259 00:12:55,720 00:12:58,040 MAN: I think it's frozen at the bottom. MAN: I think it's frozen at the bottom.
260 00:12:59,280 00:13:01,000 Do you want to move part of it to the other chamber Do you want to move part of it to the other chamber
261 00:13:01,200 00:13:02,480 and work both of them? and work both of them?
262 00:13:02,680 00:13:05,520 Yeah, um, I was feeling a bit of pressure. Yeah, um, I was feeling a bit of pressure.
263 00:13:05,720 00:13:07,800 Just don't put all of it in. Just don't put all of it in.
264 00:13:08,000 00:13:12,280 I had to scoop it out and then I had to keep churning. I had to scoop it out and then I had to keep churning.
265 00:13:13,600 00:13:15,040 That's it. That's it.
266 00:13:17,960 00:13:19,240 (INHALES SHARPLY) (INHALES SHARPLY)
267 00:13:19,440 00:13:23,080 I think that I may have overcooked the syrup. I think that I may have overcooked the syrup.
268 00:13:23,280 00:13:25,680 When I made my atyr, When I made my atyr,
269 00:13:25,880 00:13:28,720 it's a tricky thing to do, because you need it to cool down completely it's a tricky thing to do, because you need it to cool down completely
270 00:13:28,920 00:13:30,200 before you know if it's right. before you know if it's right.
271 00:13:30,400 00:13:32,800 When it cooled down, it was way too thick. When it cooled down, it was way too thick.
272 00:13:33,000 00:13:35,920 So I'm just adding a little bit of water to thin it out. So I'm just adding a little bit of water to thin it out.
273 00:13:36,120 00:13:38,600 I added more rosewater to my atyr as well I added more rosewater to my atyr as well
274 00:13:38,800 00:13:41,480 to make sure I'm still getting the flavour. to make sure I'm still getting the flavour.
275 00:13:41,680 00:13:43,120 I THINK it should be OK. I THINK it should be OK.
276 00:13:43,320 00:13:46,240 There's no way to know for sure until it's 100% cool. There's no way to know for sure until it's 100% cool.
277 00:13:50,760 00:13:54,040 MAYADA: I am very happy how this looks, MAYADA: I am very happy how this looks,
278 00:13:54,240 00:13:56,320 because it's worked out perfectly. because it's worked out perfectly.
279 00:13:56,520 00:13:59,000 And because I put it in and made it earlier, And because I put it in and made it earlier,
280 00:13:59,200 00:14:01,600 it took it's time cooking and now it's nice and crispy. it took it's time cooking and now it's nice and crispy.
281 00:14:01,800 00:14:03,920 The baklava will soak up the sugar syrup, The baklava will soak up the sugar syrup,
282 00:14:04,120 00:14:08,200 and then that's what's gonna make it sticky and sweet to eat. and then that's what's gonna make it sticky and sweet to eat.
283 00:14:08,400 00:14:11,760 If, you know, you don't soak it long enough If, you know, you don't soak it long enough
284 00:14:11,960 00:14:14,040 and if you don't put enough syrup, and if you don't put enough syrup,
285 00:14:14,240 00:14:15,800 it will come out dry. it will come out dry.
286 00:14:16,000 00:14:18,800 So, that's a bit concerning for me tonight. So, that's a bit concerning for me tonight.
287 00:14:20,400 00:14:21,640 MAN: Just lift up... MAN: Just lift up...
288 00:14:21,840 00:14:24,760 Yeah! Oh, yeah! ROY: Oh, yeah! Oh, yeah! Yeah! Oh, yeah! ROY: Oh, yeah! Oh, yeah!
289 00:14:24,960 00:14:26,240 (LILY SIGHS) (LILY SIGHS)
290 00:14:26,440 00:14:28,400 Now, look after your ice-cream and you're done. Now, look after your ice-cream and you're done.
291 00:14:28,600 00:14:29,880 Is it good? Is it good?
292 00:14:30,080 00:14:31,480 Is it good? Yep. Is it good? Yep.
293 00:14:31,680 00:14:33,480 Hallelujah. Hallelujah.
294 00:14:38,960 00:14:41,320 The whole idea is when you put that spoon in your mouth, The whole idea is when you put that spoon in your mouth,
295 00:14:41,520 00:14:44,200 you need to take the texture of the nuts, you need to take the texture of the nuts,
296 00:14:44,400 00:14:45,840 you have to have that crispy filo - you have to have that crispy filo -
297 00:14:46,040 00:14:49,600 all of those things come together to one big baklava. all of those things come together to one big baklava.
298 00:14:49,800 00:14:54,760 It's not as any other traditional Lebanese restaurant that you go to. It's not as any other traditional Lebanese restaurant that you go to.
299 00:14:54,960 00:14:56,320 LYN: Right. LYN: Right.
300 00:14:56,520 00:14:58,160 See, it is baklava. See, it is baklava.
301 00:14:58,360 00:15:01,920 It's just that I've twisted it a little bit for my family. It's just that I've twisted it a little bit for my family.
302 00:15:02,120 00:15:06,040 A lot of the time, I make this sort of thing with my grandchildren A lot of the time, I make this sort of thing with my grandchildren
303 00:15:06,240 00:15:07,560 and they go berserk, and they go berserk,
304 00:15:07,760 00:15:09,040 so I've got to have one plate for them so I've got to have one plate for them
305 00:15:09,240 00:15:11,600 and one plate that we're actually gonna use. (CHUCKLES) and one plate that we're actually gonna use. (CHUCKLES)
306 00:15:15,040 00:15:17,120 We make SO much baklawa in my family. We make SO much baklawa in my family.
307 00:15:17,320 00:15:18,840 I made it two ways. I made it two ways.
308 00:15:19,040 00:15:20,960 I mean, if I just plated up one baklawa, I mean, if I just plated up one baklawa,
309 00:15:21,160 00:15:23,760 even if it was the most delicious baklawa in the world, even if it was the most delicious baklawa in the world,
310 00:15:23,960 00:15:28,040 I think it might not be enough up against Lily the station chef. I think it might not be enough up against Lily the station chef.
311 00:15:32,560 00:15:35,280 MAYADA: So, I've made my baklava circles MAYADA: So, I've made my baklava circles
312 00:15:35,480 00:15:38,520 and I've baked them with the ashta, my clotted cream. and I've baked them with the ashta, my clotted cream.
313 00:15:38,720 00:15:44,680 There's some pistachios and pecans, and I've charred them. There's some pistachios and pecans, and I've charred them.
314 00:15:44,880 00:15:48,320 Adding the roses, the dried roses I've got here, and the saffron. Adding the roses, the dried roses I've got here, and the saffron.
315 00:15:48,520 00:15:50,920 DAN HONG: I've just looked at some of this plates. DAN HONG: I've just looked at some of this plates.
316 00:15:51,120 00:15:52,760 They look absolutely incredible! They look absolutely incredible!
317 00:15:52,960 00:15:56,720 You have one minute to get your plate onto the pass! You have one minute to get your plate onto the pass!
318 00:16:02,160 00:16:03,960 And now the last plate. And now the last plate.
319 00:16:04,160 00:16:05,960 Awesome. Awesome.
320 00:16:06,160 00:16:07,680 Well done, guys. (APPLAUSE) Well done, guys. (APPLAUSE)
321 00:16:07,880 00:16:09,640 The plates look absolutely amazing. The plates look absolutely amazing.
322 00:16:10,800 00:16:13,360 It was pretty nerve-racking, you know, competing against a chef, It was pretty nerve-racking, you know, competing against a chef,
323 00:16:13,560 00:16:15,440 but I'm very proud of myself. but I'm very proud of myself.
324 00:16:15,640 00:16:18,120 I mean, I'm proud of what I love, and that's cooking. I mean, I'm proud of what I love, and that's cooking.
325 00:16:18,320 00:16:21,400 So... we'll just see how we go. So... we'll just see how we go.
326 00:16:28,240 00:16:30,960 Station chef Lily and all home cooks Station chef Lily and all home cooks
327 00:16:31,160 00:16:34,880 have just made their best versions of Lebanese baklawa. have just made their best versions of Lebanese baklawa.
328 00:16:37,440 00:16:40,520 And now blind-tasting judge Melissa will taste them all And now blind-tasting judge Melissa will taste them all
329 00:16:40,720 00:16:44,400 without knowing which was cooked by the restaurant or our home cooks. without knowing which was cooked by the restaurant or our home cooks.
330 00:16:44,600 00:16:45,880 Wow! Wow!
331 00:16:46,080 00:16:49,120 You missed an absolutely epic baklava cook off. You missed an absolutely epic baklava cook off.
332 00:16:49,320 00:16:51,200 Seriously. Check out the plates! Seriously. Check out the plates!
333 00:16:53,000 00:16:59,120 This is a baklawa with cashew nut ice-cream and marshmallow. This is a baklawa with cashew nut ice-cream and marshmallow.
334 00:16:59,320 00:17:03,920 I have to say, look, it doesn't look like baklawa, I have to say, look, it doesn't look like baklawa,
335 00:17:04,120 00:17:07,680 but the geometric shapes - you've got the squares of the marshmallow but the geometric shapes - you've got the squares of the marshmallow
336 00:17:07,880 00:17:10,640 and the little triangles of filo pastry. and the little triangles of filo pastry.
337 00:17:10,840 00:17:15,080 It does have a little restauranty finesse to the dish. It does have a little restauranty finesse to the dish.
338 00:17:15,280 00:17:16,960 It... it's gorgeous. It... it's gorgeous.
339 00:17:25,440 00:17:27,080 Mmmm! Mmmm!
340 00:17:27,280 00:17:28,640 The flavours are really beautiful. The flavours are really beautiful.
341 00:17:28,840 00:17:30,240 It's not bathing in the syrup, It's not bathing in the syrup,
342 00:17:30,440 00:17:33,240 but you still get that beautiful aroma, you know, but you still get that beautiful aroma, you know,
343 00:17:33,440 00:17:35,720 of that orange blossom and the sugar syrup. of that orange blossom and the sugar syrup.
344 00:17:35,920 00:17:38,240 You have the crunchy nuttiness, You have the crunchy nuttiness,
345 00:17:38,440 00:17:41,000 but, you know, here we're seeing it as an ice-cream component. but, you know, here we're seeing it as an ice-cream component.
346 00:17:41,200 00:17:43,480 And then you've got this completely unexpected component And then you've got this completely unexpected component
347 00:17:43,680 00:17:44,960 in the marshmallow. in the marshmallow.
348 00:17:45,160 00:17:47,080 I mean, who doesn't love a marshmallow? I mean, who doesn't love a marshmallow?
349 00:17:47,280 00:17:50,160 I would have expected a little bit more saltiness. I would have expected a little bit more saltiness.
350 00:17:50,360 00:17:52,640 You can definitely feel the sugar still on the palate. You can definitely feel the sugar still on the palate.
351 00:17:52,840 00:17:54,640 But that was beautiful. But that was beautiful.
352 00:17:54,840 00:17:57,560 Melissa, this is baklawa two ways - Melissa, this is baklawa two ways -
353 00:17:57,760 00:18:02,120 you have traditional walnut and then we have the cashew baklawa. you have traditional walnut and then we have the cashew baklawa.
354 00:18:02,320 00:18:03,600 Hmmm. Hmmm.
355 00:18:03,800 00:18:06,800 I'm seeing two very classic Lebanese baklawa shapes. I'm seeing two very classic Lebanese baklawa shapes.
356 00:18:07,000 00:18:10,600 I really want to dive in, so... I think I'm going to. I really want to dive in, so... I think I'm going to.
357 00:18:11,640 00:18:13,280 (CRUNCH!) Ooh. (CRUNCH!) Ooh.
358 00:18:13,480 00:18:14,760 Oh, that's a nice sound. Oh, that's a nice sound.
359 00:18:14,960 00:18:16,240 Yeah. That crunch. Yeah. That crunch.
360 00:18:16,440 00:18:18,400 You want that sound. You do. You want that sound. You do.
361 00:18:18,600 00:18:19,920 The crunch is priceless. The crunch is priceless.
362 00:18:20,120 00:18:22,920 I love the flavour. I don't think that it's too sweet. I love the flavour. I don't think that it's too sweet.
363 00:18:24,800 00:18:29,000 So, that's the second one. That's the cashew baklava in cigar form. So, that's the second one. That's the cashew baklava in cigar form.
364 00:18:29,200 00:18:32,640 I think she was ready to bust a move there. (LAUGHS) I think she was ready to bust a move there. (LAUGHS)
365 00:18:32,840 00:18:36,800 As much as cashew is a less common nut to use, As much as cashew is a less common nut to use,
366 00:18:37,000 00:18:38,320 it still works really well. it still works really well.
367 00:18:38,520 00:18:41,040 Gonna taste a little bit of the syrup on its own. Gonna taste a little bit of the syrup on its own.
368 00:18:42,680 00:18:44,720 At first, I didn't notice it so much, At first, I didn't notice it so much,
369 00:18:44,920 00:18:48,760 but when you taste that syrup on its own, it's extremely fragrant. but when you taste that syrup on its own, it's extremely fragrant.
370 00:18:48,960 00:18:51,480 I think... maybe too fragrant? I think... maybe too fragrant?
371 00:18:53,920 00:18:57,680 This is the baklawa filled with a semolina custard. This is the baklawa filled with a semolina custard.
372 00:18:58,840 00:19:02,160 From a presentation standpoint, it is beautiful. From a presentation standpoint, it is beautiful.
373 00:19:02,360 00:19:03,800 It's a bold move. It's a bold move.
374 00:19:07,640 00:19:09,960 That's looking... promising. That's looking... promising.
375 00:19:19,040 00:19:21,880 I'm really impressed with the flavours in this plate. I'm really impressed with the flavours in this plate.
376 00:19:22,080 00:19:25,000 I would eat this as a dessert at a dinner party I would eat this as a dessert at a dinner party
377 00:19:25,200 00:19:27,160 and be really, you know, quite happy with it. and be really, you know, quite happy with it.
378 00:19:27,360 00:19:28,680 It is actually really interesting It is actually really interesting
379 00:19:28,880 00:19:32,240 that they did work in another well-known Lebanese flavour profile that they did work in another well-known Lebanese flavour profile
380 00:19:32,440 00:19:33,800 with the semolina custard. with the semolina custard.
381 00:19:34,000 00:19:36,360 What I didn't love as much is What I didn't love as much is
382 00:19:36,560 00:19:39,760 having the custard through the filo has made the filo having the custard through the filo has made the filo
383 00:19:39,960 00:19:41,520 less crunchy than it should. less crunchy than it should.
384 00:19:41,720 00:19:45,200 I want to hear crunch. Unfortunately I'm not really getting that as much. I want to hear crunch. Unfortunately I'm not really getting that as much.
385 00:19:45,400 00:19:49,520 It's a bold move, but not sure if it's paid off for me. It's a bold move, but not sure if it's paid off for me.
386 00:19:49,720 00:19:54,280 This is baklava with a rose and orange syrup. This is baklava with a rose and orange syrup.
387 00:19:54,480 00:19:57,760 This is SO pretty. This is love on a plate. Look at it. This is SO pretty. This is love on a plate. Look at it.
388 00:19:57,960 00:20:00,800 It's actually pretty breathtaking, the presentation of the dish. It's actually pretty breathtaking, the presentation of the dish.
389 00:20:01,000 00:20:03,240 If you notice, there's this cream there - If you notice, there's this cream there -
390 00:20:03,440 00:20:06,280 it's a Middle Eastern curd called ashta. it's a Middle Eastern curd called ashta.
391 00:20:06,480 00:20:08,080 I love ashta! I love ashta!
392 00:20:09,160 00:20:10,600 (CRUNCH!) (CRUNCH!)
393 00:20:11,960 00:20:13,440 (CRUNCH!) (CRUNCH!)
394 00:20:17,360 00:20:19,280 That's some crispy pastry. That's some crispy pastry.
395 00:20:19,480 00:20:22,600 The texture was a little bit too crunchy. The texture was a little bit too crunchy.
396 00:20:22,800 00:20:25,120 These layers are so tightly packed. These layers are so tightly packed.
397 00:20:25,320 00:20:28,680 Perhaps not enough butter or oil in the pan when this was being cooked. Perhaps not enough butter or oil in the pan when this was being cooked.
398 00:20:28,880 00:20:32,840 Maybe almost a little bit biscuity. It does let it down a little bit. Maybe almost a little bit biscuity. It does let it down a little bit.
399 00:20:33,040 00:20:36,840 So, Mel, you've got three home cooks plus the station chef, Lily, So, Mel, you've got three home cooks plus the station chef, Lily,
400 00:20:37,040 00:20:39,520 so you've got a massive decision on your hands. so you've got a massive decision on your hands.
401 00:20:39,720 00:20:41,160 I really do. I really do.
402 00:20:46,120 00:20:48,800 Our home cooks have put their family heritage on display Our home cooks have put their family heritage on display
403 00:20:49,000 00:20:51,600 with their version of baklawa tonight. with their version of baklawa tonight.
404 00:20:51,800 00:20:54,960 Now it's up to judge Melissa to decide if it's enough Now it's up to judge Melissa to decide if it's enough
405 00:20:55,160 00:20:59,520 to beat the modern flair of station chef Lily from restaurant Nour. to beat the modern flair of station chef Lily from restaurant Nour.
406 00:20:59,720 00:21:03,680 Guys, we saw some amazing plates of baklawa on the pass tonight, Guys, we saw some amazing plates of baklawa on the pass tonight,
407 00:21:03,880 00:21:05,920 ranging from, you know, the traditional ranging from, you know, the traditional
408 00:21:06,120 00:21:09,960 to, shall I say, avant-garde versions of baklawa. to, shall I say, avant-garde versions of baklawa.
409 00:21:10,160 00:21:13,280 They were all pretty outstanding. They were all pretty outstanding.
410 00:21:13,480 00:21:15,480 OK, home chefs, how do you think you went? OK, home chefs, how do you think you went?
411 00:21:15,680 00:21:16,960 Mary? Mary?
412 00:21:17,160 00:21:20,880 I'm pleased with what I created, but looking at what else is on offer, I'm pleased with what I created, but looking at what else is on offer,
413 00:21:21,080 00:21:22,600 I'm not gonna lie, I'm pretty nervous. I'm not gonna lie, I'm pretty nervous.
414 00:21:22,800 00:21:24,440 MELISSA LEONG: Mmm! MELISSA LEONG: Mmm!
415 00:21:24,640 00:21:27,840 Station Chef Lily? Um, a bit challenging for me. Station Chef Lily? Um, a bit challenging for me.
416 00:21:28,040 00:21:30,720 But I'm happy that I put everything on the plate. But I'm happy that I put everything on the plate.
417 00:21:30,920 00:21:32,440 And, Roy, how do you think she went? And, Roy, how do you think she went?
418 00:21:32,640 00:21:35,040 There was a couple of moments when she doubt herself, There was a couple of moments when she doubt herself,
419 00:21:35,240 00:21:38,080 but in the end, she put six beautiful elements on the plate but in the end, she put six beautiful elements on the plate
420 00:21:38,280 00:21:40,560 and the message was heard, I think. and the message was heard, I think.
421 00:21:40,760 00:21:43,400 So, Mel, you've tasted four amazing dishes. So, Mel, you've tasted four amazing dishes.
422 00:21:43,600 00:21:47,920 This evening, the plate on the pass that impressed me the most is... This evening, the plate on the pass that impressed me the most is...
423 00:21:52,000 00:21:53,400 ..this one. ..this one.
424 00:21:53,600 00:21:58,120 Station Chef Lily, that's your baklava with cashew nut ice-cream! Station Chef Lily, that's your baklava with cashew nut ice-cream!
425 00:21:58,320 00:22:00,680 ROY: Well done, Lily! (APPLAUSE) ROY: Well done, Lily! (APPLAUSE)
426 00:22:02,880 00:22:06,000 Congratulations! Lily, you look genuinely shocked! Congratulations! Lily, you look genuinely shocked!
427 00:22:06,200 00:22:08,080 I couldn't believe it. It's unbelievable. I couldn't believe it. It's unbelievable.
428 00:22:08,280 00:22:09,600 What an amazing job. What an amazing job.
429 00:22:09,800 00:22:11,640 These are not easy elements to put on the plate. These are not easy elements to put on the plate.
430 00:22:11,840 00:22:13,360 It looked gorgeous. It looked gorgeous.
431 00:22:13,560 00:22:18,000 Texture, flavour, balance - everything was just so on point. Texture, flavour, balance - everything was just so on point.
432 00:22:18,200 00:22:19,720 (APPLAUSE) (APPLAUSE)
433 00:22:19,920 00:22:21,840 DAN HONG: Well done! DAN HONG: Well done!
434 00:22:24,200 00:22:26,160 Roy, what do you reckon? Roy, what do you reckon?
435 00:22:26,360 00:22:28,160 I'm proud. That's what I reckon. I'm proud. That's what I reckon.
436 00:22:28,360 00:22:32,000 I think she did a fantastic job today. I'm very, very happy. I think she did a fantastic job today. I'm very, very happy.
437 00:22:32,200 00:22:35,280 Now it's that tough time where I have to ask you, Now it's that tough time where I have to ask you,
438 00:22:35,480 00:22:40,000 what plate on the pass did not live up to your expectations? what plate on the pass did not live up to your expectations?
439 00:22:40,200 00:22:41,880 For me, that dish is... For me, that dish is...
440 00:22:44,080 00:22:45,760 ..this one. ..this one.
441 00:22:45,960 00:22:48,680 (MARY AND LYN MURMUR SYMPATHETICALLY) (MARY AND LYN MURMUR SYMPATHETICALLY)
442 00:22:48,880 00:22:52,720 So sorry, Mayada. That's your baklava with rose and orange syrup. So sorry, Mayada. That's your baklava with rose and orange syrup.
443 00:22:52,920 00:22:56,840 All of the elements for a total winner, a total rock star plate All of the elements for a total winner, a total rock star plate
444 00:22:57,040 00:22:58,320 were all there, were all there,
445 00:22:58,520 00:23:01,240 but for me, it was just a little bit biscuity. but for me, it was just a little bit biscuity.
446 00:23:01,440 00:23:03,880 It really was extremely impressive. It really was extremely impressive.
447 00:23:04,080 00:23:05,840 MAYADA: Yeah, I'm very proud, actually. MAYADA: Yeah, I'm very proud, actually.
448 00:23:06,040 00:23:08,240 I'm very proud I even reached this far. I'm very proud I even reached this far.
449 00:23:08,440 00:23:11,040 Anyone can do anything if you just put yourself out there. Anyone can do anything if you just put yourself out there.
450 00:23:11,240 00:23:15,200 I think it's well and truly proven that Vietnamese can cook Lebanese! I think it's well and truly proven that Vietnamese can cook Lebanese!
451 00:23:15,400 00:23:17,200 Congratulations, Station Chef Lily! (APPLAUSE) Congratulations, Station Chef Lily! (APPLAUSE)
452 00:23:17,400 00:23:18,840 Well done! Well done!
453 00:23:21,840 00:23:22,960 Next time... Next time...
454 00:23:23,160 00:23:24,480 Fattoush? Easy! Fattoush? Easy!
455 00:23:24,680 00:23:27,440 LYN: I know just about everything about Lebanese cooking. LYN: I know just about everything about Lebanese cooking.
456 00:23:27,640 00:23:29,000 Might have some competition here. Might have some competition here.
457 00:23:29,200 00:23:30,920 Teach a young fella like you a few tricks! Teach a young fella like you a few tricks!
458 00:23:31,120 00:23:33,880 If cooking is being a rock star, then maybe I'm the drummer. If cooking is being a rock star, then maybe I'm the drummer.
459 00:23:34,080 00:23:36,960 MARK OLIVE: It's a modern take on the traditional fattoush, MARK OLIVE: It's a modern take on the traditional fattoush,
460 00:23:37,160 00:23:38,680 but have they gone too far? but have they gone too far?
461 00:23:38,880 00:23:42,120 And later in the week, you think you know Lebanese food, And later in the week, you think you know Lebanese food,
462 00:23:42,320 00:23:45,360 but just wait till you step into the kitchen of restaurant Nour. but just wait till you step into the kitchen of restaurant Nour.
463 00:23:45,560 00:23:48,360 Ooh, wow! Look at that! That is so delicious. Ooh, wow! Look at that! That is so delicious.
464 00:23:48,560 00:23:50,840 Can't even put it into words. Incredible. Can't even put it into words. Incredible.