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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.