This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
1 | 00:00:01,040 | 00:00:02,920 | MAEVE O'MEARA: It's Greek Week on The Chefs' Line... | MAEVE O'MEARA: It's Greek Week on The Chefs' Line... |
2 | 00:00:03,120 | 00:00:05,000 | You can tell we're the Greeks now. | You can tell we're the Greeks now. |
3 | 00:00:05,200 | 00:00:09,640 | ..and tonight, we're serving up an array of traditional Greek dips. | ..and tonight, we're serving up an array of traditional Greek dips. |
4 | 00:00:09,840 | 00:00:11,880 | I'm feeling pretty confident about this dish. | I'm feeling pretty confident about this dish. |
5 | 00:00:12,080 | 00:00:16,440 | Served as part of a mezze platter or as an accompaniment to a main dish, | Served as part of a mezze platter or as an accompaniment to a main dish, |
6 | 00:00:16,640 | 00:00:19,560 | dips celebrate the freshest ingredients | dips celebrate the freshest ingredients |
7 | 00:00:19,760 | 00:00:20,800 | and are made for sharing. | and are made for sharing. |
8 | 00:00:21,000 | 00:00:22,920 | And they taste really good. | And they taste really good. |
9 | 00:00:23,120 | 00:00:25,280 | Some of Australia's best home cooks | Some of Australia's best home cooks |
10 | 00:00:25,480 | 00:00:27,640 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
11 | 00:00:27,840 | 00:00:30,880 | against hatted Greek restaurant Elyros. | against hatted Greek restaurant Elyros. |
12 | 00:00:31,080 | 00:00:33,000 | MAN: Light, flavoursome, they're the keys. | MAN: Light, flavoursome, they're the keys. |
13 | 00:00:33,200 | 00:00:34,040 | And tonight, | And tonight, |
14 | 00:00:34,240 | 00:00:37,160 | our home cooks are facing the first stop in their Chefs' Line, | our home cooks are facing the first stop in their Chefs' Line, |
15 | 00:00:37,360 | 00:00:39,160 | apprentice chef Felicity. | apprentice chef Felicity. |
16 | 00:00:39,360 | 00:00:41,720 | Go, Felicity. Come on, Felicity. | Go, Felicity. Come on, Felicity. |
17 | 00:00:41,920 | 00:00:43,240 | As the week progresses... | As the week progresses... |
18 | 00:00:43,440 | 00:00:44,720 | I'm going to continue with one hand. | I'm going to continue with one hand. |
19 | 00:00:44,920 | 00:00:46,960 | ..the competition will escalate in difficulty, | ..the competition will escalate in difficulty, |
20 | 00:00:47,160 | 00:00:49,480 | from the apprentice all the way... | from the apprentice all the way... |
21 | 00:00:49,680 | 00:00:52,080 | Come on, Jarrod! Come on, Jarrod! | Come on, Jarrod! Come on, Jarrod! |
22 | 00:00:52,280 | 00:00:54,120 | ..to the head chef. | ..to the head chef. |
23 | 00:00:54,320 | 00:00:57,400 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
24 | 00:00:57,600 | 00:00:59,720 | renowned chef Mark Olive, | renowned chef Mark Olive, |
25 | 00:00:59,920 | 00:01:02,360 | and food writer Melissa Leong, | and food writer Melissa Leong, |
26 | 00:01:02,560 | 00:01:05,800 | whose delicious dip will win them the chance | whose delicious dip will win them the chance |
27 | 00:01:06,000 | 00:01:08,600 | to reach the end of The Chefs' Line? | to reach the end of The Chefs' Line? |
28 | 00:01:15,800 | 00:01:16,640 | Welcome! | Welcome! |
29 | 00:01:16,840 | 00:01:19,560 | All this week, we are celebrating a cuisine | All this week, we are celebrating a cuisine |
30 | 00:01:19,760 | 00:01:23,360 | that can trace its roots back over 4,000 years. | that can trace its roots back over 4,000 years. |
31 | 00:01:23,560 | 00:01:26,200 | It's Greek Week! (ALL CHEER) | It's Greek Week! (ALL CHEER) |
32 | 00:01:26,400 | 00:01:28,680 | Welcome, restaurant Elyros. | Welcome, restaurant Elyros. |
33 | 00:01:28,880 | 00:01:29,920 | Hi! Hi. | Hi! Hi. |
34 | 00:01:30,120 | 00:01:32,800 | Head chef Jarrod, thanks for bringing in the team tonight. | Head chef Jarrod, thanks for bringing in the team tonight. |
35 | 00:01:33,000 | 00:01:34,120 | Are they excited? | Are they excited? |
36 | 00:01:34,320 | 00:01:36,440 | Very excited. Looking forward to it. | Very excited. Looking forward to it. |
37 | 00:01:36,640 | 00:01:39,800 | Apprentice chef Felicity, how long have you been at Elyros? | Apprentice chef Felicity, how long have you been at Elyros? |
38 | 00:01:40,000 | 00:01:40,920 | Just a couple of months | Just a couple of months |
39 | 00:01:41,120 | 00:01:43,200 | and just, you know, learning lots of different things | and just, you know, learning lots of different things |
40 | 00:01:43,400 | 00:01:45,160 | and, you know, getting to know these guys. | and, you know, getting to know these guys. |
41 | 00:01:45,360 | 00:01:47,520 | Felicity, you have been trained by some of the best, | Felicity, you have been trained by some of the best, |
42 | 00:01:47,720 | 00:01:50,560 | but tonight, you are taking on Greek home cooks | but tonight, you are taking on Greek home cooks |
43 | 00:01:50,760 | 00:01:53,520 | who have been perfecting their recipes for years. | who have been perfecting their recipes for years. |
44 | 00:01:53,720 | 00:01:57,360 | So, good luck! Thank you. | So, good luck! Thank you. |
45 | 00:01:57,560 | 00:02:01,240 | And what better place to start our Mediterranean feast | And what better place to start our Mediterranean feast |
46 | 00:02:01,440 | 00:02:04,600 | than with some Greek-style dips! | than with some Greek-style dips! |
47 | 00:02:04,800 | 00:02:07,080 | Apprentice chef Felicity, please step up to the bench. | Apprentice chef Felicity, please step up to the bench. |
48 | 00:02:07,280 | 00:02:09,800 | The lady who loves her chips and dips | The lady who loves her chips and dips |
49 | 00:02:10,000 | 00:02:13,040 | is tonight's blind judge, Melissa. | is tonight's blind judge, Melissa. |
50 | 00:02:13,240 | 00:02:14,280 | Yes! (LAUGHS) | Yes! (LAUGHS) |
51 | 00:02:14,480 | 00:02:19,240 | You can't start a Greek dinner without dip, so good luck! | You can't start a Greek dinner without dip, so good luck! |
52 | 00:02:21,480 | 00:02:24,600 | Apprentice chef Felicity, home cooks, | Apprentice chef Felicity, home cooks, |
53 | 00:02:24,800 | 00:02:27,800 | you have sixty minutes to serve up your best dips | you have sixty minutes to serve up your best dips |
54 | 00:02:28,000 | 00:02:30,440 | and something to dip in them, of course, | and something to dip in them, of course, |
55 | 00:02:30,640 | 00:02:33,120 | so don't hang around - let's cook! | so don't hang around - let's cook! |
56 | 00:02:33,320 | 00:02:35,840 | (APPLAUSE) JARROD: Let's go, Felicity. | (APPLAUSE) JARROD: Let's go, Felicity. |
57 | 00:02:45,880 | 00:02:47,000 | Greek-style dips - | Greek-style dips - |
58 | 00:02:47,200 | 00:02:50,680 | they're always part of a banquet at the beginning of a meal, | they're always part of a banquet at the beginning of a meal, |
59 | 00:02:50,880 | 00:02:52,400 | of a traditional Greek feast. | of a traditional Greek feast. |
60 | 00:02:52,600 | 00:02:55,240 | It's always around the table, part of a mezze platter, | It's always around the table, part of a mezze platter, |
61 | 00:02:55,440 | 00:02:57,400 | because you've got your dips, you've got your bread, | because you've got your dips, you've got your bread, |
62 | 00:02:57,600 | 00:02:59,680 | you've got your... you know, your meatballs and all that, | you've got your... you know, your meatballs and all that, |
63 | 00:02:59,880 | 00:03:03,680 | and dips are a very important part of that Greek feast. | and dips are a very important part of that Greek feast. |
64 | 00:03:03,880 | 00:03:04,880 | Oh, yeah, totally. | Oh, yeah, totally. |
65 | 00:03:05,080 | 00:03:07,000 | Brings the heart of everybody together, doesn't it, | Brings the heart of everybody together, doesn't it, |
66 | 00:03:07,200 | 00:03:08,440 | over a good meal and a mezze platter? | over a good meal and a mezze platter? |
67 | 00:03:08,640 | 00:03:10,040 | And, I mean, this is what these home cooks | And, I mean, this is what these home cooks |
68 | 00:03:10,240 | 00:03:12,280 | are really putting themselves up for a huge challenge. | are really putting themselves up for a huge challenge. |
69 | 00:03:12,480 | 00:03:13,600 | I mean, look... Yeah, totally. | I mean, look... Yeah, totally. |
70 | 00:03:13,800 | 00:03:15,360 | JARROD: None of my guys are Greek. | JARROD: None of my guys are Greek. |
71 | 00:03:15,560 | 00:03:19,080 | We're going up against four home cooks that have Greek heritage. | We're going up against four home cooks that have Greek heritage. |
72 | 00:03:19,280 | 00:03:21,280 | It's going to be interesting. | It's going to be interesting. |
73 | 00:03:23,320 | 00:03:24,120 | I'm Maria. | I'm Maria. |
74 | 00:03:24,320 | 00:03:29,360 | Tonight I'm making chickpea and bean dip with Greek-style naan. | Tonight I'm making chickpea and bean dip with Greek-style naan. |
75 | 00:03:31,000 | 00:03:32,840 | I am of Greek heritage. | I am of Greek heritage. |
76 | 00:03:33,040 | 00:03:36,280 | I think all foods from different countries come from your soul. | I think all foods from different countries come from your soul. |
77 | 00:03:36,480 | 00:03:38,080 | I mean, you can learn technique | I mean, you can learn technique |
78 | 00:03:38,280 | 00:03:41,040 | but you can't learn what comes from your heart and your soul, | but you can't learn what comes from your heart and your soul, |
79 | 00:03:41,240 | 00:03:43,880 | and I think that's what makes it that little bit different. | and I think that's what makes it that little bit different. |
80 | 00:03:45,320 | 00:03:47,440 | I actually invented this dip myself. | I actually invented this dip myself. |
81 | 00:03:47,640 | 00:03:50,600 | It's a combination of flavours that I've had in other dips. | It's a combination of flavours that I've had in other dips. |
82 | 00:03:51,920 | 00:03:52,880 | To make the dip | To make the dip |
83 | 00:03:53,080 | 00:03:57,400 | I combine the chickpeas and the beans in a food processor... | I combine the chickpeas and the beans in a food processor... |
84 | 00:03:57,600 | 00:03:59,880 | (FOOD PROCESSOR WHIRRS) | (FOOD PROCESSOR WHIRRS) |
85 | 00:04:00,080 | 00:04:02,200 | ..and then put in garlic, | ..and then put in garlic, |
86 | 00:04:02,400 | 00:04:03,680 | lemon, | lemon, |
87 | 00:04:03,880 | 00:04:07,800 | and oregano and tahini, | and oregano and tahini, |
88 | 00:04:08,000 | 00:04:08,800 | blend that, | blend that, |
89 | 00:04:09,000 | 00:04:11,680 | and then to try and smooth out the blending of the dip, | and then to try and smooth out the blending of the dip, |
90 | 00:04:11,880 | 00:04:13,760 | I put in olive oil. | I put in olive oil. |
91 | 00:04:16,880 | 00:04:19,360 | My keftedes are an old traditional recipe | My keftedes are an old traditional recipe |
92 | 00:04:19,560 | 00:04:22,240 | that I used to watch my grandmother make. | that I used to watch my grandmother make. |
93 | 00:04:22,440 | 00:04:24,480 | I combine the chickpea and the beans | I combine the chickpea and the beans |
94 | 00:04:24,680 | 00:04:26,280 | with a clove of garlic, | with a clove of garlic, |
95 | 00:04:26,480 | 00:04:28,240 | a half a can of chopped tomatoes. | a half a can of chopped tomatoes. |
96 | 00:04:28,440 | 00:04:29,760 | They're bound with an egg, | They're bound with an egg, |
97 | 00:04:29,960 | 00:04:31,680 | which keeps them lovely and soft and fluffy. | which keeps them lovely and soft and fluffy. |
98 | 00:04:31,880 | 00:04:34,040 | I add fresh chopped-up mint, | I add fresh chopped-up mint, |
99 | 00:04:34,240 | 00:04:35,720 | chopped-up parsley, | chopped-up parsley, |
100 | 00:04:35,920 | 00:04:37,360 | lemon juice, | lemon juice, |
101 | 00:04:37,560 | 00:04:39,920 | and a little bit of tomato puree, | and a little bit of tomato puree, |
102 | 00:04:40,120 | 00:04:42,520 | and that is fried in olive oil. | and that is fried in olive oil. |
103 | 00:04:45,480 | 00:04:49,920 | My name's Yanni. I'm making tzatziki with melitzanes and keftedes. | My name's Yanni. I'm making tzatziki with melitzanes and keftedes. |
104 | 00:04:51,160 | 00:04:52,720 | My personal connection to Greek cuisine | My personal connection to Greek cuisine |
105 | 00:04:52,920 | 00:04:55,240 | is my cultural heritage - I'm Greek - | is my cultural heritage - I'm Greek - |
106 | 00:04:55,440 | 00:04:57,640 | my connection to my grandmother and my mother. | my connection to my grandmother and my mother. |
107 | 00:04:57,840 | 00:05:00,040 | Basically everything I know how to do Greek cooking-wise | Basically everything I know how to do Greek cooking-wise |
108 | 00:05:00,240 | 00:05:03,520 | is because of what I've learnt from being in their kitchens growing up. | is because of what I've learnt from being in their kitchens growing up. |
109 | 00:05:04,760 | 00:05:08,440 | I start with the beef mince, crack in the two eggs, breadcrumbs, | I start with the beef mince, crack in the two eggs, breadcrumbs, |
110 | 00:05:08,640 | 00:05:10,840 | grate in my carrot and my capsicum. | grate in my carrot and my capsicum. |
111 | 00:05:11,040 | 00:05:12,120 | Ah! | Ah! |
112 | 00:05:12,320 | 00:05:13,360 | I grated my fingers. | I grated my fingers. |
113 | 00:05:14,400 | 00:05:16,760 | MAN: Looks like Yanni's almost cut his finger off over there. | MAN: Looks like Yanni's almost cut his finger off over there. |
114 | 00:05:16,960 | 00:05:19,040 | Yanni's in a bit of trouble down the back there. | Yanni's in a bit of trouble down the back there. |
115 | 00:05:19,240 | 00:05:20,160 | You alright? | You alright? |
116 | 00:05:20,360 | 00:05:21,320 | Actually I've cut myself. | Actually I've cut myself. |
117 | 00:05:21,520 | 00:05:22,840 | I had to get the medic in. | I had to get the medic in. |
118 | 00:05:23,040 | 00:05:24,240 | That's a deep one too. | That's a deep one too. |
119 | 00:05:24,440 | 00:05:26,640 | I felt like it was a disaster big-time. | I felt like it was a disaster big-time. |
120 | 00:05:26,840 | 00:05:29,360 | Yanni. Hi. | Yanni. Hi. |
121 | 00:05:29,560 | 00:05:30,840 | What's with all these blue plasters? | What's with all these blue plasters? |
122 | 00:05:31,040 | 00:05:32,400 | It's been, like, ten minutes! (LAUGHS) | It's been, like, ten minutes! (LAUGHS) |
123 | 00:05:32,600 | 00:05:35,120 | A little bit overzealous with the grater. | A little bit overzealous with the grater. |
124 | 00:05:35,360 | 00:05:37,680 | Oh, yes. They're a bit sharper than mine at home. | Oh, yes. They're a bit sharper than mine at home. |
125 | 00:05:37,880 | 00:05:40,800 | What's going to make your tzatziki different from everyone else's? | What's going to make your tzatziki different from everyone else's? |
126 | 00:05:41,000 | 00:05:42,520 | I honestly think the level of garlic | I honestly think the level of garlic |
127 | 00:05:42,720 | 00:05:44,200 | and the combination with the dill, | and the combination with the dill, |
128 | 00:05:44,400 | 00:05:45,240 | that's what I like. | that's what I like. |
129 | 00:05:45,440 | 00:05:47,000 | Is this Grandma's recipe or what? | Is this Grandma's recipe or what? |
130 | 00:05:47,200 | 00:05:49,200 | Most definitely Grandma's recipe, yeah. To the tee. | Most definitely Grandma's recipe, yeah. To the tee. |
131 | 00:05:49,400 | 00:05:50,440 | Alright, well. | Alright, well. |
132 | 00:05:50,680 | 00:05:53,040 | There's about 40 minutes to go so good luck. Alright, thanks Dan. | There's about 40 minutes to go so good luck. Alright, thanks Dan. |
133 | 00:05:53,240 | 00:05:54,440 | Cheers. | Cheers. |
134 | 00:05:59,240 | 00:06:01,480 | I'm Effie and I'm from Melbourne. | I'm Effie and I'm from Melbourne. |
135 | 00:06:01,680 | 00:06:05,680 | I'm making eggplant dip with spiced fig saganaki and crackers. | I'm making eggplant dip with spiced fig saganaki and crackers. |
136 | 00:06:05,880 | 00:06:07,880 | So I've put this recipe together. | So I've put this recipe together. |
137 | 00:06:08,080 | 00:06:11,360 | I find that eggplant goes really well with these crackers, | I find that eggplant goes really well with these crackers, |
138 | 00:06:11,560 | 00:06:14,720 | and the saltiness of the kefalograviera, | and the saltiness of the kefalograviera, |
139 | 00:06:14,920 | 00:06:16,440 | the, um, saganaki, | the, um, saganaki, |
140 | 00:06:16,640 | 00:06:18,400 | goes really nice with spiced figs. | goes really nice with spiced figs. |
141 | 00:06:18,600 | 00:06:20,640 | Greek food is really important to me. | Greek food is really important to me. |
142 | 00:06:20,840 | 00:06:22,400 | It's... it's the essence of who I am. | It's... it's the essence of who I am. |
143 | 00:06:22,600 | 00:06:25,200 | It's all I know and grew up with. | It's all I know and grew up with. |
144 | 00:06:25,400 | 00:06:27,120 | (ALL CHEER) | (ALL CHEER) |
145 | 00:06:27,320 | 00:06:29,680 | My grandfather had an orchard, | My grandfather had an orchard, |
146 | 00:06:29,880 | 00:06:33,560 | so picking figs and nuts and fruits... | so picking figs and nuts and fruits... |
147 | 00:06:34,640 | 00:06:37,640 | The memories of food are so vivid still. | The memories of food are so vivid still. |
148 | 00:06:38,920 | 00:06:41,080 | Eggplant dip today. Yes, that's right. | Eggplant dip today. Yes, that's right. |
149 | 00:06:41,280 | 00:06:44,120 | The eggplants are in the oven and I'm making the accompaniments now. | The eggplants are in the oven and I'm making the accompaniments now. |
150 | 00:06:44,320 | 00:06:45,600 | Oh, what's the accompaniments? | Oh, what's the accompaniments? |
151 | 00:06:45,800 | 00:06:49,480 | Some crackers, and I'm about to make some spiced figs. | Some crackers, and I'm about to make some spiced figs. |
152 | 00:06:49,680 | 00:06:51,960 | Why are there spiced figs in the dish? | Why are there spiced figs in the dish? |
153 | 00:06:52,160 | 00:06:54,120 | They're to go with the cheese. | They're to go with the cheese. |
154 | 00:06:54,320 | 00:06:56,480 | I find that the saltiness of the cheese | I find that the saltiness of the cheese |
155 | 00:06:56,680 | 00:06:58,200 | and the spice in the figs | and the spice in the figs |
156 | 00:06:58,400 | 00:07:00,160 | just goes really nicely together. | just goes really nicely together. |
157 | 00:07:00,360 | 00:07:02,880 | Sounds delicious, but remember this is a dip battle. | Sounds delicious, but remember this is a dip battle. |
158 | 00:07:03,080 | 00:07:04,320 | Yes. It's not a saganaki battle. | Yes. It's not a saganaki battle. |
159 | 00:07:04,520 | 00:07:06,480 | My dip is going to be the star. OK, great. | My dip is going to be the star. OK, great. |
160 | 00:07:06,680 | 00:07:08,280 | Well, good luck. Thank you. | Well, good luck. Thank you. |
161 | 00:07:10,440 | 00:07:15,920 | Potatoes... and parsley... | Potatoes... and parsley... |
162 | 00:07:16,120 | 00:07:17,080 | My name's Helena. | My name's Helena. |
163 | 00:07:17,280 | 00:07:20,720 | Tonight I am cooking tahini and carob dip | Tonight I am cooking tahini and carob dip |
164 | 00:07:20,920 | 00:07:22,120 | with pita and meatballs. | with pita and meatballs. |
165 | 00:07:22,320 | 00:07:24,040 | Who's ready for some loukoumades? | Who's ready for some loukoumades? |
166 | 00:07:24,240 | 00:07:26,320 | ALL: Me! Yay! | ALL: Me! Yay! |
167 | 00:07:26,520 | 00:07:30,560 | I have an extensive background of family which love to cook. | I have an extensive background of family which love to cook. |
168 | 00:07:30,760 | 00:07:33,120 | My grandmother and grandfather made a living | My grandmother and grandfather made a living |
169 | 00:07:33,320 | 00:07:35,800 | out of making sweet Cypriot pastries. | out of making sweet Cypriot pastries. |
170 | 00:07:36,000 | 00:07:37,960 | Unfortunately, my grandparents have both passed | Unfortunately, my grandparents have both passed |
171 | 00:07:38,160 | 00:07:40,800 | so I'm hoping through this experience | so I'm hoping through this experience |
172 | 00:07:41,000 | 00:07:43,440 | to sort of pay bit of a tribute to them. | to sort of pay bit of a tribute to them. |
173 | 00:07:44,920 | 00:07:47,600 | So my pita bread is a simple mix of flour, | So my pita bread is a simple mix of flour, |
174 | 00:07:47,800 | 00:07:50,360 | some mahlab powder, dry yeast, | some mahlab powder, dry yeast, |
175 | 00:07:50,560 | 00:07:54,840 | a little bit of haloumi, olive oil and just some lukewarm water. | a little bit of haloumi, olive oil and just some lukewarm water. |
176 | 00:07:55,040 | 00:07:57,120 | Now that my dough's ready and proving, | Now that my dough's ready and proving, |
177 | 00:07:57,320 | 00:07:59,720 | I'm going to grate everything for my meatballs. | I'm going to grate everything for my meatballs. |
178 | 00:07:59,920 | 00:08:01,320 | No crying today. | No crying today. |
179 | 00:08:01,520 | 00:08:02,720 | Helena. Hello. | Helena. Hello. |
180 | 00:08:02,920 | 00:08:04,880 | So you're doing a tahini and carob dip? | So you're doing a tahini and carob dip? |
181 | 00:08:05,080 | 00:08:06,480 | Dip, yes. Sounds very interesting. | Dip, yes. Sounds very interesting. |
182 | 00:08:06,680 | 00:08:08,600 | What's with the carob? What's the deal with that? | What's with the carob? What's the deal with that? |
183 | 00:08:08,800 | 00:08:12,160 | Carob is, um, very, very sweet. It's nutritious as well. | Carob is, um, very, very sweet. It's nutritious as well. |
184 | 00:08:12,360 | 00:08:13,800 | It's got a lot of nutritious benefits | It's got a lot of nutritious benefits |
185 | 00:08:14,000 | 00:08:16,200 | and that's why I like to add it into my dip | and that's why I like to add it into my dip |
186 | 00:08:16,400 | 00:08:18,480 | for the balance and for the nutrition. | for the balance and for the nutrition. |
187 | 00:08:18,680 | 00:08:20,160 | Looks like you've got a lot to do. Yes, I do. | Looks like you've got a lot to do. Yes, I do. |
188 | 00:08:20,360 | 00:08:22,560 | So good luck. There's just about 45 minutes to go, OK? | So good luck. There's just about 45 minutes to go, OK? |
189 | 00:08:22,760 | 00:08:24,440 | Thank you very much. I will do my best. | Thank you very much. I will do my best. |
190 | 00:08:28,000 | 00:08:28,920 | Just check the temp. | Just check the temp. |
191 | 00:08:29,120 | 00:08:31,320 | MAEVE O'MEARA: Our four home cooks are up against | MAEVE O'MEARA: Our four home cooks are up against |
192 | 00:08:31,520 | 00:08:32,560 | apprentice chef Felicity | apprentice chef Felicity |
193 | 00:08:32,760 | 00:08:35,040 | for a chance to cook against the restaurant station chef | for a chance to cook against the restaurant station chef |
194 | 00:08:35,240 | 00:08:36,160 | tomorrow night. | tomorrow night. |
195 | 00:08:36,360 | 00:08:39,440 | Tonight, I am making taramasalata with olive oil bread. | Tonight, I am making taramasalata with olive oil bread. |
196 | 00:08:39,640 | 00:08:41,520 | Water and yeast straight in? JARROD: Yeah, add it in. | Water and yeast straight in? JARROD: Yeah, add it in. |
197 | 00:08:41,720 | 00:08:44,160 | Yep. And then a good glug of olive oil. | Yep. And then a good glug of olive oil. |
198 | 00:08:44,360 | 00:08:45,320 | Yep. | Yep. |
199 | 00:08:45,520 | 00:08:47,840 | Greek cuisine, it's a really nice cuisine to begin with | Greek cuisine, it's a really nice cuisine to begin with |
200 | 00:08:48,040 | 00:08:51,560 | because you're focusing so heavily on ingredients and local produce. | because you're focusing so heavily on ingredients and local produce. |
201 | 00:08:51,760 | 00:08:53,680 | It's kind of teaching me to value the ingredients | It's kind of teaching me to value the ingredients |
202 | 00:08:53,880 | 00:08:55,800 | rather than the processes. | rather than the processes. |
203 | 00:08:57,880 | 00:08:59,680 | How's it feel? Still a bit sticky. | How's it feel? Still a bit sticky. |
204 | 00:08:59,880 | 00:09:03,400 | My apprentice Felicity, she's been with us for four months | My apprentice Felicity, she's been with us for four months |
205 | 00:09:03,600 | 00:09:05,360 | and she's quite passionate, | and she's quite passionate, |
206 | 00:09:05,560 | 00:09:07,760 | she listens, she is a very quick learner. | she listens, she is a very quick learner. |
207 | 00:09:07,960 | 00:09:10,800 | Put it on your bench and then just give it a dusting on top | Put it on your bench and then just give it a dusting on top |
208 | 00:09:11,000 | 00:09:12,760 | and give it a quick knead. | and give it a quick knead. |
209 | 00:09:12,960 | 00:09:15,480 | I know my dough is ready when it's still got kind of a stickiness to it | I know my dough is ready when it's still got kind of a stickiness to it |
210 | 00:09:15,680 | 00:09:16,880 | but it's not sticking to my fingers | but it's not sticking to my fingers |
211 | 00:09:17,080 | 00:09:19,160 | or, you know, really sticking to the bench. | or, you know, really sticking to the bench. |
212 | 00:09:19,360 | 00:09:21,200 | My technique is just, you know, to roll out the dough | My technique is just, you know, to roll out the dough |
213 | 00:09:21,400 | 00:09:22,360 | and then we kind of twist it | and then we kind of twist it |
214 | 00:09:22,560 | 00:09:24,480 | so it looks somewhat like a braid but not quite. | so it looks somewhat like a braid but not quite. |
215 | 00:09:24,680 | 00:09:25,800 | There is olive oil in the mixture | There is olive oil in the mixture |
216 | 00:09:26,040 | 00:09:29,000 | and then we will also put a little bit of olive oil on top to make them shiny. | and then we will also put a little bit of olive oil on top to make them shiny. |
217 | 00:09:29,200 | 00:09:31,560 | They look good, Felicity. Thanks. | They look good, Felicity. Thanks. |
218 | 00:09:35,520 | 00:09:38,600 | MAEVE O'MEARA: It's Greek Week, and in The Chefs' Line kitchen tonight, | MAEVE O'MEARA: It's Greek Week, and in The Chefs' Line kitchen tonight, |
219 | 00:09:38,800 | 00:09:41,560 | our home cooks and Elyros' apprentice chef Felicity | our home cooks and Elyros' apprentice chef Felicity |
220 | 00:09:41,760 | 00:09:44,960 | are serving up their best Greek dip with accompaniments. | are serving up their best Greek dip with accompaniments. |
221 | 00:09:45,160 | 00:09:48,600 | Blind judge Melissa is expecting the dips to be the hero | Blind judge Melissa is expecting the dips to be the hero |
222 | 00:09:48,800 | 00:09:51,360 | and not to be outshone by their accompaniments. | and not to be outshone by their accompaniments. |
223 | 00:09:51,560 | 00:09:55,720 | What it comes down to is that dips need to be perfectly seasoned, | What it comes down to is that dips need to be perfectly seasoned, |
224 | 00:09:55,920 | 00:09:59,160 | they need to be texturally a delight to eat, | they need to be texturally a delight to eat, |
225 | 00:09:59,360 | 00:10:01,520 | and the accompaniments need to compliment that. | and the accompaniments need to compliment that. |
226 | 00:10:01,720 | 00:10:04,360 | What I love about all Greek food | What I love about all Greek food |
227 | 00:10:04,560 | 00:10:06,800 | is that you can't really eat one dish in isolation, | is that you can't really eat one dish in isolation, |
228 | 00:10:07,000 | 00:10:10,360 | so tonight, yes, I am expecting a fantastic dip | so tonight, yes, I am expecting a fantastic dip |
229 | 00:10:10,560 | 00:10:13,240 | but I'm also expecting lots of accompaniments that pair perfectly, | but I'm also expecting lots of accompaniments that pair perfectly, |
230 | 00:10:13,440 | 00:10:15,720 | that you would see on a mezze platter. | that you would see on a mezze platter. |
231 | 00:10:18,960 | 00:10:20,480 | HELENA: My meatball mixture is prepared, | HELENA: My meatball mixture is prepared, |
232 | 00:10:20,680 | 00:10:22,760 | my pita bread dough is done. | my pita bread dough is done. |
233 | 00:10:22,960 | 00:10:25,800 | I'm now going to move onto my tahini and carob dip. | I'm now going to move onto my tahini and carob dip. |
234 | 00:10:26,000 | 00:10:28,360 | I first combine the tahini | I first combine the tahini |
235 | 00:10:28,560 | 00:10:31,200 | with some lemon juice and confit garlic | with some lemon juice and confit garlic |
236 | 00:10:31,400 | 00:10:34,520 | and then I add some yoghurt with some carob syrup. | and then I add some yoghurt with some carob syrup. |
237 | 00:10:35,760 | 00:10:36,720 | So it's looking good. | So it's looking good. |
238 | 00:10:36,920 | 00:10:38,120 | Now I just put it in the fridge | Now I just put it in the fridge |
239 | 00:10:38,320 | 00:10:41,640 | and continue with cooking my pita bread and my meatballs. | and continue with cooking my pita bread and my meatballs. |
240 | 00:10:43,960 | 00:10:45,560 | My meatballs are frying. | My meatballs are frying. |
241 | 00:10:45,760 | 00:10:48,040 | I just want to get a nice dark brown colour on them | I just want to get a nice dark brown colour on them |
242 | 00:10:48,240 | 00:10:50,200 | and hopefully a bit of a crisp on the outside. | and hopefully a bit of a crisp on the outside. |
243 | 00:10:54,760 | 00:10:56,040 | JARROD: How are we going over here? | JARROD: How are we going over here? |
244 | 00:10:56,240 | 00:10:57,640 | YANNI: Yeah, not too bad. | YANNI: Yeah, not too bad. |
245 | 00:10:57,840 | 00:10:59,640 | I'm getting there. I think I might be OK. | I'm getting there. I think I might be OK. |
246 | 00:10:59,840 | 00:11:01,600 | We'll see. (CHUCKLES) | We'll see. (CHUCKLES) |
247 | 00:11:01,800 | 00:11:04,040 | I'd love to get in help but I'm not allowed, so... | I'd love to get in help but I'm not allowed, so... |
248 | 00:11:04,240 | 00:11:06,280 | Yeah, sure. (LAUGHS) No worries. | Yeah, sure. (LAUGHS) No worries. |
249 | 00:11:06,480 | 00:11:09,560 | So once the meatballs were in the fridge, I started on the tzatziki. | So once the meatballs were in the fridge, I started on the tzatziki. |
250 | 00:11:11,240 | 00:11:14,080 | I got my yoghurt into a bowl, grated up my cucumber, | I got my yoghurt into a bowl, grated up my cucumber, |
251 | 00:11:14,280 | 00:11:17,920 | chopped up my garlic, dill, white wine vinegar, olive oil, | chopped up my garlic, dill, white wine vinegar, olive oil, |
252 | 00:11:18,120 | 00:11:19,560 | and just mix it through. | and just mix it through. |
253 | 00:11:20,760 | 00:11:22,040 | I like a lot of garlic | I like a lot of garlic |
254 | 00:11:22,240 | 00:11:24,800 | and I've always put a lot of garlic in the tzatziki. | and I've always put a lot of garlic in the tzatziki. |
255 | 00:11:25,000 | 00:11:28,400 | Hopefully the judges will like the extra garlic flavour. | Hopefully the judges will like the extra garlic flavour. |
256 | 00:11:29,960 | 00:11:31,480 | I've done the tzatziki, | I've done the tzatziki, |
257 | 00:11:31,680 | 00:11:35,600 | now I'm just going to get my slices of eggplant, | now I'm just going to get my slices of eggplant, |
258 | 00:11:35,800 | 00:11:38,840 | and then I'm going to flour these and fry them off | and then I'm going to flour these and fry them off |
259 | 00:11:39,040 | 00:11:40,600 | with a bit of a capsicum, | with a bit of a capsicum, |
260 | 00:11:40,800 | 00:11:43,000 | and add a tomato and garlic sauce, | and add a tomato and garlic sauce, |
261 | 00:11:43,200 | 00:11:46,480 | and that will be an accompaniment to the meatballs and the tzatziki. | and that will be an accompaniment to the meatballs and the tzatziki. |
262 | 00:11:50,200 | 00:11:52,800 | MARIA: Tonight, I'll be making chickpea and bean dip. | MARIA: Tonight, I'll be making chickpea and bean dip. |
263 | 00:11:53,000 | 00:11:55,400 | With the keftedes that I'm doing on the side, | With the keftedes that I'm doing on the side, |
264 | 00:11:55,600 | 00:11:57,640 | I want them to be crispy on the outside | I want them to be crispy on the outside |
265 | 00:11:57,840 | 00:12:00,320 | and lovely and moist and chunky on the inside. | and lovely and moist and chunky on the inside. |
266 | 00:12:00,520 | 00:12:02,760 | You know it's a dip challenge. Yes, I do, I do. | You know it's a dip challenge. Yes, I do, I do. |
267 | 00:12:02,960 | 00:12:04,480 | These are a recipe of my grandmother's. | These are a recipe of my grandmother's. |
268 | 00:12:04,680 | 00:12:06,680 | Oh, OK, so secret recipe? She used to make them... Yeah. | Oh, OK, so secret recipe? She used to make them... Yeah. |
269 | 00:12:06,880 | 00:12:07,680 | These are traditional | These are traditional |
270 | 00:12:07,880 | 00:12:11,120 | from the island where my grandmother comes from, yes. | from the island where my grandmother comes from, yes. |
271 | 00:12:11,320 | 00:12:12,600 | So this is a Kastellorizan dish. | So this is a Kastellorizan dish. |
272 | 00:12:12,800 | 00:12:16,160 | Lots of heritage in there. There is, there is. | Lots of heritage in there. There is, there is. |
273 | 00:12:16,360 | 00:12:17,520 | Have fun. Thanks. | Have fun. Thanks. |
274 | 00:12:19,240 | 00:12:23,760 | The naan bread that will accompany dip is quite simple to make. | The naan bread that will accompany dip is quite simple to make. |
275 | 00:12:23,960 | 00:12:27,960 | I'm using a Greek yoghurt base with self-raising flour. | I'm using a Greek yoghurt base with self-raising flour. |
276 | 00:12:28,160 | 00:12:32,120 | I'm adding garlic, oregano and salt and pepper. | I'm adding garlic, oregano and salt and pepper. |
277 | 00:12:33,120 | 00:12:35,080 | And you roll it out to shapes | And you roll it out to shapes |
278 | 00:12:35,280 | 00:12:38,040 | and then it's ready to be put on the grill and pan-fried. | and then it's ready to be put on the grill and pan-fried. |
279 | 00:12:40,120 | 00:12:41,560 | How much bread have you got in there? | How much bread have you got in there? |
280 | 00:12:41,760 | 00:12:42,960 | FELICITY: A piece and a half? | FELICITY: A piece and a half? |
281 | 00:12:43,160 | 00:12:45,600 | Yeah, put the rest in. Put the rest of it? | Yeah, put the rest in. Put the rest of it? |
282 | 00:12:45,800 | 00:12:49,560 | Taramasalata is made with fish roe paste. | Taramasalata is made with fish roe paste. |
283 | 00:12:49,760 | 00:12:53,000 | It's often bright pink but we make ours using white roe | It's often bright pink but we make ours using white roe |
284 | 00:12:53,200 | 00:12:55,800 | so you don't have that kind of full-on pink in your face. | so you don't have that kind of full-on pink in your face. |
285 | 00:12:56,000 | 00:12:57,360 | To make the taramasalata | To make the taramasalata |
286 | 00:12:57,560 | 00:13:00,440 | I'm going to put the bread, onions and tarama paste | I'm going to put the bread, onions and tarama paste |
287 | 00:13:00,640 | 00:13:02,440 | into the food processor. | into the food processor. |
288 | 00:13:02,640 | 00:13:05,680 | I'm going to add some olive oil to emulsify the mix | I'm going to add some olive oil to emulsify the mix |
289 | 00:13:05,880 | 00:13:07,040 | and give it that kind of... | and give it that kind of... |
290 | 00:13:07,240 | 00:13:09,400 | It's almost like not quite a mayonnaise texture | It's almost like not quite a mayonnaise texture |
291 | 00:13:09,600 | 00:13:10,960 | but, you know, that really smooth | but, you know, that really smooth |
292 | 00:13:11,160 | 00:13:12,880 | kind of emulsified homogenous product. | kind of emulsified homogenous product. |
293 | 00:13:13,080 | 00:13:14,160 | How's it look? | How's it look? |
294 | 00:13:14,360 | 00:13:15,600 | So looking at my bread in the oven, | So looking at my bread in the oven, |
295 | 00:13:15,800 | 00:13:17,480 | I'm not sure if it's going to turn out in time | I'm not sure if it's going to turn out in time |
296 | 00:13:17,680 | 00:13:19,720 | so just in case I'm going to do a batch of pita bread. | so just in case I'm going to do a batch of pita bread. |
297 | 00:13:19,920 | 00:13:21,840 | Hi, Mark. How's it all going here? | Hi, Mark. How's it all going here? |
298 | 00:13:22,040 | 00:13:22,840 | Yeah, good. | Yeah, good. |
299 | 00:13:23,040 | 00:13:25,840 | We're a bit unsure about our bread but we've got back-up options so... | We're a bit unsure about our bread but we've got back-up options so... |
300 | 00:13:26,040 | 00:13:28,160 | What makes the restaurant's dips special? | What makes the restaurant's dips special? |
301 | 00:13:28,360 | 00:13:30,520 | It's just, you know, good-quality produce | It's just, you know, good-quality produce |
302 | 00:13:30,720 | 00:13:32,560 | and you know it's a... it's a beautiful dip | and you know it's a... it's a beautiful dip |
303 | 00:13:32,760 | 00:13:33,960 | and we just do it well, so... | and we just do it well, so... |
304 | 00:13:34,160 | 00:13:35,400 | Yeah. How do you think she's going? | Yeah. How do you think she's going? |
305 | 00:13:35,600 | 00:13:37,520 | Yeah, she's going good. She's going well. | Yeah, she's going good. She's going well. |
306 | 00:13:37,720 | 00:13:39,480 | Bit concerned about that bread, though, so... | Bit concerned about that bread, though, so... |
307 | 00:13:39,680 | 00:13:42,160 | Yeah that bread's not looking... You're a bit concerned? | Yeah that bread's not looking... You're a bit concerned? |
308 | 00:13:42,360 | 00:13:44,040 | Yeah, a little bit. It's still white. | Yeah, a little bit. It's still white. |
309 | 00:13:44,240 | 00:13:45,200 | It's still white. (LAUGHS) | It's still white. (LAUGHS) |
310 | 00:13:45,400 | 00:13:47,200 | It could be a little browner. | It could be a little browner. |
311 | 00:13:47,400 | 00:13:49,760 | Looks like you're busting a gut there, ready to get up there... | Looks like you're busting a gut there, ready to get up there... |
312 | 00:13:49,960 | 00:13:51,280 | (ALL LAUGH) ..take over. | (ALL LAUGH) ..take over. |
313 | 00:13:51,480 | 00:13:53,440 | I hate being out of the action. | I hate being out of the action. |
314 | 00:13:59,440 | 00:14:03,120 | Effie's doing an eggplant dip served with crackers, | Effie's doing an eggplant dip served with crackers, |
315 | 00:14:03,320 | 00:14:08,160 | and then also on the side, she's doing saganaki with spiced figs. | and then also on the side, she's doing saganaki with spiced figs. |
316 | 00:14:08,360 | 00:14:10,040 | It looks and sounds delicious. | It looks and sounds delicious. |
317 | 00:14:12,720 | 00:14:14,200 | EFFIE: So with the spiced fig, | EFFIE: So with the spiced fig, |
318 | 00:14:14,400 | 00:14:16,480 | I chop up some dried figs | I chop up some dried figs |
319 | 00:14:16,680 | 00:14:18,400 | and I add them in a pot | and I add them in a pot |
320 | 00:14:18,600 | 00:14:20,040 | with some balsamic vinegar, | with some balsamic vinegar, |
321 | 00:14:20,240 | 00:14:23,960 | cinnamon, lemon, some honey. | cinnamon, lemon, some honey. |
322 | 00:14:24,160 | 00:14:26,840 | So while the spiced fig was on the stove, | So while the spiced fig was on the stove, |
323 | 00:14:27,040 | 00:14:29,440 | I prepared all of the other ingredients | I prepared all of the other ingredients |
324 | 00:14:29,640 | 00:14:32,080 | that were going to go in my eggplant dip. | that were going to go in my eggplant dip. |
325 | 00:14:32,280 | 00:14:35,640 | The eggplant dip is quite a spongey ingredient, if you like, | The eggplant dip is quite a spongey ingredient, if you like, |
326 | 00:14:35,840 | 00:14:37,400 | so it absorbs a lot of flavours, | so it absorbs a lot of flavours, |
327 | 00:14:37,600 | 00:14:38,800 | so it's really important to get | so it's really important to get |
328 | 00:14:39,000 | 00:14:43,800 | the right balance of garlic and parsley and acid that's in there | the right balance of garlic and parsley and acid that's in there |
329 | 00:14:44,000 | 00:14:45,320 | and seasoning. | and seasoning. |
330 | 00:14:46,520 | 00:14:48,360 | I make this dish quite often. | I make this dish quite often. |
331 | 00:14:48,560 | 00:14:49,680 | I love eggplant | I love eggplant |
332 | 00:14:49,880 | 00:14:52,480 | and I've been trying to get my husband to like eggplants, | and I've been trying to get my husband to like eggplants, |
333 | 00:14:52,680 | 00:14:55,280 | so that's been one of my motivations. | so that's been one of my motivations. |
334 | 00:14:55,480 | 00:14:57,920 | Part of the reason why I am a little bit competitive | Part of the reason why I am a little bit competitive |
335 | 00:14:58,120 | 00:15:00,760 | is my husband said, "Don't come home without a trophy." | is my husband said, "Don't come home without a trophy." |
336 | 00:15:00,960 | 00:15:03,280 | (LAUGHS) | (LAUGHS) |
337 | 00:15:03,480 | 00:15:05,040 | No, he didn't say that. | No, he didn't say that. |
338 | 00:15:05,240 | 00:15:06,840 | Yes, he did. No, no, he didn't. | Yes, he did. No, no, he didn't. |
339 | 00:15:07,040 | 00:15:09,160 | (LAUGHS) | (LAUGHS) |
340 | 00:15:09,360 | 00:15:11,120 | He did. | He did. |
341 | 00:15:11,320 | 00:15:13,480 | The dips are looking pretty awesome, guys. | The dips are looking pretty awesome, guys. |
342 | 00:15:13,680 | 00:15:15,360 | Five minutes to go! | Five minutes to go! |
343 | 00:15:16,640 | 00:15:17,960 | Check your flatbread, hey. | Check your flatbread, hey. |
344 | 00:15:18,160 | 00:15:19,000 | Yeah, that looks good. | Yeah, that looks good. |
345 | 00:15:19,200 | 00:15:22,320 | I want to see you guys start plating up, OK? | I want to see you guys start plating up, OK? |
346 | 00:15:27,800 | 00:15:29,400 | It's looking awesome, guys. | It's looking awesome, guys. |
347 | 00:15:29,600 | 00:15:31,760 | You should be on those final touches now. | You should be on those final touches now. |
348 | 00:15:33,440 | 00:15:36,800 | When you're done, guys, just take it up to the pass. | When you're done, guys, just take it up to the pass. |
349 | 00:15:37,840 | 00:15:39,200 | Maria, well done! | Maria, well done! |
350 | 00:15:39,400 | 00:15:42,200 | (CHEERING, APPLAUSE) Maria, first to the pass, Maria! | (CHEERING, APPLAUSE) Maria, first to the pass, Maria! |
351 | 00:15:44,120 | 00:15:46,640 | Oh, nice! | Oh, nice! |
352 | 00:15:48,200 | 00:15:50,800 | OK, We've got two up on the pass. | OK, We've got two up on the pass. |
353 | 00:15:53,400 | 00:15:54,440 | Come on, Yanni. | Come on, Yanni. |
354 | 00:15:54,640 | 00:15:56,640 | They just need a bit more. | They just need a bit more. |
355 | 00:15:56,840 | 00:15:58,280 | We really need them up there. | We really need them up there. |
356 | 00:15:59,440 | 00:16:00,960 | Good job, Flick. | Good job, Flick. |
357 | 00:16:01,160 | 00:16:02,960 | Apprentice chef, well done, Felicity. | Apprentice chef, well done, Felicity. |
358 | 00:16:06,680 | 00:16:09,200 | There's not much time left. Come on, Effie. | There's not much time left. Come on, Effie. |
359 | 00:16:11,520 | 00:16:12,720 | Whoo! Well done. | Whoo! Well done. |
360 | 00:16:12,920 | 00:16:13,800 | (APPLAUSE) | (APPLAUSE) |
361 | 00:16:14,000 | 00:16:16,240 | Effie, well done. | Effie, well done. |
362 | 00:16:17,760 | 00:16:19,440 | OK, Yanni, you have to take them up. | OK, Yanni, you have to take them up. |
363 | 00:16:20,520 | 00:16:22,440 | (APPLAUSE) Well done. | (APPLAUSE) Well done. |
364 | 00:16:25,760 | 00:16:27,240 | Well done, everyone! | Well done, everyone! |
365 | 00:16:27,440 | 00:16:29,320 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
366 | 00:16:39,960 | 00:16:41,760 | MAEVE O'MEARA: Elyros' apprentice chef Felicity | MAEVE O'MEARA: Elyros' apprentice chef Felicity |
367 | 00:16:41,960 | 00:16:43,200 | and our home cooks | and our home cooks |
368 | 00:16:43,400 | 00:16:44,600 | have had one hour | have had one hour |
369 | 00:16:44,800 | 00:16:47,920 | to put together their best Greek dip with accompaniments. | to put together their best Greek dip with accompaniments. |
370 | 00:16:48,120 | 00:16:52,000 | Blind judge Melissa will taste all the dishes on the pass, | Blind judge Melissa will taste all the dishes on the pass, |
371 | 00:16:52,200 | 00:16:54,920 | not knowing who has prepared them. | not knowing who has prepared them. |
372 | 00:16:55,120 | 00:16:56,200 | DAN HONG: Welcome back, Melissa. | DAN HONG: Welcome back, Melissa. |
373 | 00:16:56,400 | 00:16:59,600 | It might be a dips challenge but looking at the spread here | It might be a dips challenge but looking at the spread here |
374 | 00:16:59,800 | 00:17:01,800 | I think you're in for a three-course meal. | I think you're in for a three-course meal. |
375 | 00:17:02,000 | 00:17:04,440 | This is amazing. I can't wait to get started. | This is amazing. I can't wait to get started. |
376 | 00:17:05,800 | 00:17:10,320 | This is tahini and carob dip with pita and meatballs. | This is tahini and carob dip with pita and meatballs. |
377 | 00:17:10,520 | 00:17:12,480 | Mmm! Wow. | Mmm! Wow. |
378 | 00:17:19,560 | 00:17:20,880 | Mmm. | Mmm. |
379 | 00:17:21,080 | 00:17:22,920 | Gorgeous. | Gorgeous. |
380 | 00:17:25,880 | 00:17:27,320 | How are these meatballs? | How are these meatballs? |
381 | 00:17:29,480 | 00:17:31,120 | Feels very light. | Feels very light. |
382 | 00:17:33,800 | 00:17:34,840 | Mmm! | Mmm! |
383 | 00:17:35,040 | 00:17:36,920 | Super-generous plate. | Super-generous plate. |
384 | 00:17:37,120 | 00:17:39,280 | I love the fact that they've made their own pita. | I love the fact that they've made their own pita. |
385 | 00:17:39,480 | 00:17:41,000 | The meatballs are super, super generous | The meatballs are super, super generous |
386 | 00:17:41,200 | 00:17:42,640 | and actually really delicious, | and actually really delicious, |
387 | 00:17:42,840 | 00:17:44,680 | and the dip itself, | and the dip itself, |
388 | 00:17:44,880 | 00:17:46,640 | the carob syrup's actually quite interesting | the carob syrup's actually quite interesting |
389 | 00:17:46,840 | 00:17:50,240 | because it's sort of like this sweet and sour kind of effect, | because it's sort of like this sweet and sour kind of effect, |
390 | 00:17:50,440 | 00:17:52,400 | and it kind of works quite well. | and it kind of works quite well. |
391 | 00:17:52,600 | 00:17:54,600 | Quite a nice modern, healthy twist. | Quite a nice modern, healthy twist. |
392 | 00:17:56,120 | 00:17:59,240 | MARK OLIVE: This is chickpea and bean dip with Greek-style naan. | MARK OLIVE: This is chickpea and bean dip with Greek-style naan. |
393 | 00:17:59,440 | 00:18:00,720 | OK. | OK. |
394 | 00:18:07,840 | 00:18:09,480 | I quite like it. | I quite like it. |
395 | 00:18:15,280 | 00:18:16,440 | Mmm. | Mmm. |
396 | 00:18:16,640 | 00:18:19,160 | I think the flatbread is fantastic. | I think the flatbread is fantastic. |
397 | 00:18:19,360 | 00:18:21,880 | These keftedes are really quite delicious. | These keftedes are really quite delicious. |
398 | 00:18:22,080 | 00:18:24,600 | They're crunchy on the outside, they're kind of soft on the inside, | They're crunchy on the outside, they're kind of soft on the inside, |
399 | 00:18:24,800 | 00:18:26,440 | and then, of course, the dip itself. | and then, of course, the dip itself. |
400 | 00:18:26,640 | 00:18:29,640 | It has a lot of flavour and a lot of texture. It's really good. | It has a lot of flavour and a lot of texture. It's really good. |
401 | 00:18:32,800 | 00:18:37,080 | This is tzatziki with melitzanes and keftedes. | This is tzatziki with melitzanes and keftedes. |
402 | 00:18:37,280 | 00:18:38,240 | Wow. | Wow. |
403 | 00:18:49,120 | 00:18:50,320 | Mmm. | Mmm. |
404 | 00:18:57,840 | 00:19:00,440 | This melitzanes are really, really tasty. | This melitzanes are really, really tasty. |
405 | 00:19:00,640 | 00:19:03,760 | These keftedes, they're perfect meatballs, beautifully seasoned. | These keftedes, they're perfect meatballs, beautifully seasoned. |
406 | 00:19:03,960 | 00:19:06,720 | The texture of the tzatziki is really creamy. | The texture of the tzatziki is really creamy. |
407 | 00:19:06,920 | 00:19:09,520 | It has that beautiful sourness to it. | It has that beautiful sourness to it. |
408 | 00:19:09,720 | 00:19:11,520 | I think that this is a wonderful effort. | I think that this is a wonderful effort. |
409 | 00:19:11,720 | 00:19:15,400 | The only thing is maybe a little bit too much garlic. | The only thing is maybe a little bit too much garlic. |
410 | 00:19:15,600 | 00:19:19,480 | Taramasalata and olive oil bread. | Taramasalata and olive oil bread. |
411 | 00:19:25,080 | 00:19:28,160 | Mmm. Incredible. | Mmm. Incredible. |
412 | 00:19:28,360 | 00:19:29,880 | Oh, she's tucking in. | Oh, she's tucking in. |
413 | 00:19:30,080 | 00:19:31,800 | I just want to check out this other bread. | I just want to check out this other bread. |
414 | 00:19:32,000 | 00:19:34,440 | You know I'm all about the carbs, Mark, so... | You know I'm all about the carbs, Mark, so... |
415 | 00:19:37,080 | 00:19:38,840 | Mmm. | Mmm. |
416 | 00:19:39,040 | 00:19:41,120 | You have the beautiful crispy thin flatbread, | You have the beautiful crispy thin flatbread, |
417 | 00:19:41,320 | 00:19:42,360 | then you have this | then you have this |
418 | 00:19:42,560 | 00:19:45,640 | slightly more doughy, generous, pliable olive oil loaf, | slightly more doughy, generous, pliable olive oil loaf, |
419 | 00:19:45,840 | 00:19:49,160 | and then, of course, this tarama, it's silky, it's smooth. | and then, of course, this tarama, it's silky, it's smooth. |
420 | 00:19:49,360 | 00:19:51,760 | It's a real textural delight to eat this. | It's a real textural delight to eat this. |
421 | 00:19:51,960 | 00:19:54,880 | There's not a lot that I could fault with a dish like this. | There's not a lot that I could fault with a dish like this. |
422 | 00:19:55,080 | 00:19:58,120 | I think this is fantastic. | I think this is fantastic. |
423 | 00:20:00,040 | 00:20:04,600 | This is eggplant dip with spiced fig saganaki and crackers. | This is eggplant dip with spiced fig saganaki and crackers. |
424 | 00:20:04,800 | 00:20:06,040 | It looks fantastic. | It looks fantastic. |
425 | 00:20:06,240 | 00:20:07,480 | It looks really textural, | It looks really textural, |
426 | 00:20:07,680 | 00:20:11,080 | and I love these crackers, which I assume they've made. | and I love these crackers, which I assume they've made. |
427 | 00:20:11,280 | 00:20:12,800 | They sure have. Wow. | They sure have. Wow. |
428 | 00:20:13,000 | 00:20:14,440 | Alright, let's get dipping. | Alright, let's get dipping. |
429 | 00:20:19,080 | 00:20:19,880 | (CRUNCH!) | (CRUNCH!) |
430 | 00:20:20,080 | 00:20:22,560 | Nice crunchy cracker. Mmm! | Nice crunchy cracker. Mmm! |
431 | 00:20:22,760 | 00:20:25,880 | Who doesn't love fried cheese? | Who doesn't love fried cheese? |
432 | 00:20:30,400 | 00:20:31,360 | Mmm. | Mmm. |
433 | 00:20:31,560 | 00:20:33,440 | Smells good. Mmm. | Smells good. Mmm. |
434 | 00:20:33,640 | 00:20:37,320 | I love the fact that the fig paste is really sweet | I love the fact that the fig paste is really sweet |
435 | 00:20:37,520 | 00:20:40,360 | and then the cheese is, of course, really, really salty, | and then the cheese is, of course, really, really salty, |
436 | 00:20:40,560 | 00:20:42,720 | so you have this really lovely contrast. | so you have this really lovely contrast. |
437 | 00:20:42,920 | 00:20:45,280 | And those crackers are really fantastic. | And those crackers are really fantastic. |
438 | 00:20:45,480 | 00:20:47,040 | They've got a lot of flavour. | They've got a lot of flavour. |
439 | 00:20:47,240 | 00:20:49,680 | The eggplant dip, I love the texture | The eggplant dip, I love the texture |
440 | 00:20:49,880 | 00:20:52,600 | but it really could be a little bit richer, | but it really could be a little bit richer, |
441 | 00:20:52,800 | 00:20:53,760 | a little bit deeper, | a little bit deeper, |
442 | 00:20:53,960 | 00:20:56,040 | and I think it'd be nice for a little bit more salt | and I think it'd be nice for a little bit more salt |
443 | 00:20:56,240 | 00:20:59,560 | just to lift and accent all of those flavours. | just to lift and accent all of those flavours. |
444 | 00:20:59,760 | 00:21:02,800 | You've tasted them all. Do you think you've spotted the restaurant's? | You've tasted them all. Do you think you've spotted the restaurant's? |
445 | 00:21:03,000 | 00:21:04,080 | I have an idea. | I have an idea. |
446 | 00:21:04,280 | 00:21:07,520 | That doesn't necessarily mean it's the best dip on the pass, though. | That doesn't necessarily mean it's the best dip on the pass, though. |
447 | 00:21:07,720 | 00:21:09,280 | They have not made this easy. | They have not made this easy. |
448 | 00:21:16,480 | 00:21:19,360 | MAEVE O'MEARA: Our home cooks and apprentice chef Felicity | MAEVE O'MEARA: Our home cooks and apprentice chef Felicity |
449 | 00:21:19,560 | 00:21:20,960 | have been put through their paces | have been put through their paces |
450 | 00:21:21,160 | 00:21:25,160 | to dish up the ultimate Greek staple - dip. | to dish up the ultimate Greek staple - dip. |
451 | 00:21:25,360 | 00:21:30,160 | Blind judge Melissa has tasted all the dishes on the pass | Blind judge Melissa has tasted all the dishes on the pass |
452 | 00:21:30,360 | 00:21:32,720 | and now must pick her favourite. | and now must pick her favourite. |
453 | 00:21:32,920 | 00:21:36,280 | Home cooks, chef, up here on the pass tonight | Home cooks, chef, up here on the pass tonight |
454 | 00:21:36,480 | 00:21:39,640 | is the greatest selection of Greek dips ever! | is the greatest selection of Greek dips ever! |
455 | 00:21:39,840 | 00:21:41,040 | Well done. | Well done. |
456 | 00:21:41,240 | 00:21:43,800 | Jarrod, are you proud of how Felicity went tonight? | Jarrod, are you proud of how Felicity went tonight? |
457 | 00:21:44,000 | 00:21:46,280 | Very proud, she did a... she did a great job. | Very proud, she did a... she did a great job. |
458 | 00:21:46,480 | 00:21:49,000 | Good testament as to what you can produce in an hour. | Good testament as to what you can produce in an hour. |
459 | 00:21:49,200 | 00:21:52,360 | Melissa, it's over to you. It's time to pick a winner. | Melissa, it's over to you. It's time to pick a winner. |
460 | 00:21:53,480 | 00:21:57,200 | Chef, home cooks, your dips were bursting with generosity and flavour | Chef, home cooks, your dips were bursting with generosity and flavour |
461 | 00:21:57,400 | 00:22:00,640 | and I had a really, really fantastic time trying each of them. | and I had a really, really fantastic time trying each of them. |
462 | 00:22:00,840 | 00:22:04,200 | It's what I expect from great Greek cooking. | It's what I expect from great Greek cooking. |
463 | 00:22:04,400 | 00:22:06,640 | After tasting all of your delicious dips, | After tasting all of your delicious dips, |
464 | 00:22:06,840 | 00:22:09,120 | tonight's winning dip, | tonight's winning dip, |
465 | 00:22:09,320 | 00:22:11,400 | and the best plate on the pass, is... | and the best plate on the pass, is... |
466 | 00:22:14,560 | 00:22:17,520 | After tasting all of your delicious dips, | After tasting all of your delicious dips, |
467 | 00:22:17,720 | 00:22:19,040 | tonight's winning dip, | tonight's winning dip, |
468 | 00:22:19,240 | 00:22:22,600 | and the best plate on the pass, is... | and the best plate on the pass, is... |
469 | 00:22:26,520 | 00:22:29,040 | ..the taramasalata and olive oil bread. | ..the taramasalata and olive oil bread. |
470 | 00:22:30,400 | 00:22:33,240 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
471 | 00:22:37,000 | 00:22:40,040 | This was about the dip. It's a dip challenge. | This was about the dip. It's a dip challenge. |
472 | 00:22:40,240 | 00:22:42,760 | All the accessories are lovely but it does come down to this. | All the accessories are lovely but it does come down to this. |
473 | 00:22:42,960 | 00:22:47,520 | The texture, you've emulsified that oil beautifully with the tarama, | The texture, you've emulsified that oil beautifully with the tarama, |
474 | 00:22:47,720 | 00:22:48,960 | the flavour's there, | the flavour's there, |
475 | 00:22:49,160 | 00:22:51,560 | and it was a real luxury to eat this dish. | and it was a real luxury to eat this dish. |
476 | 00:22:51,760 | 00:22:52,760 | Well done. | Well done. |
477 | 00:22:52,960 | 00:22:54,520 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
478 | 00:22:54,720 | 00:22:56,000 | Well done. | Well done. |
479 | 00:22:57,400 | 00:23:00,000 | It's really exciting and really nice to have that recognition | It's really exciting and really nice to have that recognition |
480 | 00:23:00,200 | 00:23:02,200 | that, you know, all of that learning that I've done | that, you know, all of that learning that I've done |
481 | 00:23:02,400 | 00:23:04,800 | just over the past couple of months has paid off in a way. | just over the past couple of months has paid off in a way. |
482 | 00:23:05,000 | 00:23:07,200 | Alright, Melissa, now the hardest decision. | Alright, Melissa, now the hardest decision. |
483 | 00:23:07,400 | 00:23:11,480 | Tell us which dip tonight didn't quite deliver. | Tell us which dip tonight didn't quite deliver. |
484 | 00:23:11,680 | 00:23:15,280 | The dip that didn't quite live up to the level of the others is... | The dip that didn't quite live up to the level of the others is... |
485 | 00:23:16,560 | 00:23:19,400 | ..the eggplant dip with spice fig saganaki. | ..the eggplant dip with spice fig saganaki. |
486 | 00:23:19,600 | 00:23:20,680 | Whose is that? | Whose is that? |
487 | 00:23:20,880 | 00:23:23,320 | Mine. Oh, Effie. | Mine. Oh, Effie. |
488 | 00:23:24,640 | 00:23:27,400 | I would have liked a little bit more depth in the flavour | I would have liked a little bit more depth in the flavour |
489 | 00:23:27,600 | 00:23:28,840 | and a little bit more seasoning | and a little bit more seasoning |
490 | 00:23:29,040 | 00:23:32,000 | and otherwise we might be having a different conversation tonight | and otherwise we might be having a different conversation tonight |
491 | 00:23:32,200 | 00:23:34,000 | so, well done. | so, well done. |
492 | 00:23:34,200 | 00:23:37,000 | That was delicious. It was very, very hard to judge tonight. | That was delicious. It was very, very hard to judge tonight. |
493 | 00:23:38,160 | 00:23:41,480 | Disappointed to be going home but I've had a wonderful time | Disappointed to be going home but I've had a wonderful time |
494 | 00:23:41,680 | 00:23:44,680 | and I do hope that the home cooks win Greek Week. | and I do hope that the home cooks win Greek Week. |
495 | 00:23:44,880 | 00:23:45,960 | Effie, so sorry. | Effie, so sorry. |
496 | 00:23:46,160 | 00:23:48,440 | That does mean you will be going home, | That does mean you will be going home, |
497 | 00:23:48,640 | 00:23:50,240 | but congratulations again | but congratulations again |
498 | 00:23:50,440 | 00:23:54,520 | to restaurant Elyros and apprentice chef Felicity | to restaurant Elyros and apprentice chef Felicity |
499 | 00:23:54,720 | 00:23:57,120 | for the first win on the board for Greek Week! | for the first win on the board for Greek Week! |
500 | 00:23:57,320 | 00:23:58,960 | Thank you. | Thank you. |
501 | 00:23:59,160 | 00:24:01,080 | I don't know about you, but I'm ready to dip in. | I don't know about you, but I'm ready to dip in. |
502 | 00:24:01,280 | 00:24:02,720 | Come in here! There's loads left. | Come in here! There's loads left. |
503 | 00:24:02,920 | 00:24:06,280 | (APPLAUSE) | (APPLAUSE) |
504 | 00:24:06,480 | 00:24:08,880 | Sharing Greek Week, I'm going to smash a cracker. | Sharing Greek Week, I'm going to smash a cracker. |
505 | 00:24:09,080 | 00:24:11,360 | (LAUGHTER) | (LAUGHTER) |
506 | 00:24:12,840 | 00:24:14,520 | You wanted something to take home... Yeah. | You wanted something to take home... Yeah. |
507 | 00:24:18,040 | 00:24:19,480 | MAEVE O'MEARA: Next time, on The Chefs' Line... | MAEVE O'MEARA: Next time, on The Chefs' Line... |
508 | 00:24:19,680 | 00:24:20,560 | Come on. | Come on. |
509 | 00:24:20,760 | 00:24:23,720 | ..crispy, savoury pockets full of flavour - | ..crispy, savoury pockets full of flavour - |
510 | 00:24:23,920 | 00:24:25,600 | we're making Greek pastries. | we're making Greek pastries. |
511 | 00:24:25,800 | 00:24:27,840 | They look really nice. Thank you. | They look really nice. Thank you. |
512 | 00:24:28,040 | 00:24:32,360 | And our home cooks will be facing Elyros' station chef, Sean. | And our home cooks will be facing Elyros' station chef, Sean. |
513 | 00:24:32,560 | 00:24:34,040 | They look like kalitsounia, Sean. | They look like kalitsounia, Sean. |
514 | 00:24:34,240 | 00:24:35,160 | And at the end of the week... | And at the end of the week... |
515 | 00:24:35,360 | 00:24:36,720 | Hi, Jarrod, how are you? Hi, Mel. | Hi, Jarrod, how are you? Hi, Mel. |
516 | 00:24:36,920 | 00:24:39,120 | ..we step inside the very kitchen | ..we step inside the very kitchen |
517 | 00:24:39,320 | 00:24:42,600 | to find out the secrets of their success. | to find out the secrets of their success. |
518 | 00:24:44,320 | 00:24:45,440 | Wow. | Wow. |
519 | 00:24:45,640 | 00:24:46,640 | Jarrod, that's amazing. | Jarrod, that's amazing. |
520 | 00:24:46,840 | 00:24:48,680 | Thank you so much. No worries. | Thank you so much. No worries. |